davidaulloa/AmericanStories huggingface dataset:
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

for several days Is some form OF fruit
jelly. Lemon jelly Is especially nice
In combination with other things. II
one has dish of jelly in the ice
chest, arrange small spoonfuls of 1t
in alternate layers Of fruit in sher-
bet cup. This is one that was tried
the other day and was highly praised.
A little lemon jelly, preserved peach
cut In quarters, spoonful of orange
marmalade and tablespoonful of
pineapple preserve with a little OF the
juice. This was topped with cream
garnished with halves of strawberries
and served with simple little lemon
cookies and made dessert most graft
flying to all who partook Of it. This
pint of orange jelly in combination
with other fruits like banana, orange
and a few strawberries made dessert
for another day, in fact 1t made all to-
gether eight servings in sherbet cups.
Rhubarb elight.-Rinse, wipe and
remove the peel from tender stalks
of rhubarb. Cut the stalks into an
earthen dish, scattering sugar over
each layer Add two tablespoonfuls or
water; cover and set in the oven.
Raisins, dates and figs may be added
to the rhubarb If desired. Cook until
tender and pink.
Vegetable SaIad.-Take two cupfuls
of chopped cabbage. pour over 1t the
hot fat from slice of salt pork, cut
In dice and fried brown. Add the bits
of pork and minced onion, stir and
mix well, then heat hot enough vim
egar to just moisten the cabbage and
flavor it.
To Can Rhubarb.-Wash the rhu-
barb and cut in inch lengths without
peeling. Pack in sterilized jars, then
fill with cold water and be sure that
there are no spaces which the water
does not fill. Now plunge the Jars
in pan of water and screw the tops
On under water.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
aANY WAYS TO USE COFFEE
Wise Housekeeper VIII Not Allow
Leftover Material to Be
Thrown Away.

II you have coffee left over from
breakfast or dinner by no means al
low 1t to be thrown away, but see that
1t Is saved from day to day and kept
In bottle, as 1t can be used in many
different ways. One of the best ways
of using coffee Is in making coffee
jelly. But there are other equally
as nice. For instance, there Is cot
fee souffle, the recipe for which /
stumbled upon quite by accident not
SO long ago, and which / have used
many times since, always with good
success. Take half cupful of milk,
one and half cupfuls of coffee, two
thirds of a cupful of sugar, one table,
spoonful Of gelatin, good pinch of
salt and three eggs. First, soak the
gelatin for an hour In cold water.
Then, mix with the coffee, milk and
half Of the sugar. Heat In a double
boiler. Beat the yolks of the egg
slightly, add what is left of the sugar
and the salt and pour slowly into the
coffee mixture. Cook until the mix
ture becomes thick and then add the
whites Of the eggs, beaten stifiy, and
half teaspoonful of vanilla Beat
the whole thoroughly and turn into g.
mold.
Then there Is another: Take seven
lump Of sugar. half cupful of cof-
fee, half cupful of Santa Cruz rum.
Heat the coffee, mix the rum and
sugar with it and allow it to stand I'M
til cold. You have made most de-
licious cordial, which may be served
after dinner.-Exchange
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

juice, peel and ginger root for half
an hour. Then drop the pears, few
at time, in the strip and cook about
fifteen minutes. Take out and arrange
In sterilized jars and SO continue until
all are used, then boil the strip until
thick and pour over the fruit. Seal
at once.
spiced Apple JeIiy.-Take peck of
tart apples, one cupful of whole mixed
spices, sugar, vinegar and water, not
quite cover. Put the spices In bag,
cook the apples with the spices, vim
egar and water In equal parts until
the apples are soft. Strain through
a jelly bag, allowing the juice to drip;
dc, not squeeze the bag or the juice
will not be clear. Boil the juice twen-
ty minutes, or until it jellies, with an
equal quantity of sugar. Pour into
glasses and seal.
Rhubarb and Fig Preserve.-Take
three pounds of rhubarb, two and
half pounds of sugar, one pound Of
figs and two ounces of candied peel;
wipe the rhubarb, cut into inch lengths
and place on large dish. Chop the
figs and peel and scatter over the
rhubarb; on this cover the sugar and
let stand until next day. Boil the
preserve slowly for an hour, the last
half add small piece of ginger root.
Pour into jars and seal.
The following is delectable con-
serve never to be forgotten by those
who have tasted it:
Fruit Conserve.-Take a pound Of
raisins, two pounds Of tart cherries.
three oranges, juice and rind, four
pounds of sugar. Chop the fruit, add
the sugar and boil twenty minutes.
Seal in small alright jars while hot.
The green Duchess apple makes
delicious appetizer to serve with meats
by splicing them just as one does any
fruit, only leave the peeling on the
green apples as it adds much to the
flavor.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
Suffrage Wells.

The very newest in suffrage regalia
is the suffrage veil, which at a little
distance looks like any other modish
veil of floating, fllmy character with
a border along the lower edge. Look
closely at this border, however, and
you will discern that the pattern
traces very distinctly the slogan.
Votes for women" in black letters
on a white mesh. Loyal suffragists
will perhaps have courage to adopt
this emblematic veil with their sum-
mer costumes, but the average wom-
an will be content with an ordinary
smart veil of the new filadora or trel-
lis mesh with border In conventional
pattern. While wells are promised
great popularity this summer and the
sampan is favorite because of its
easy adjustment over Panama or
sailor hat. The big. square or round
veil has an opening at the center,
edged with an elastic under a narrow
casing, and the veil may be slipped
over the hat crown without aid of mir.
Tor or pins.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
FANCY WORK FEATURE
LITTLE NOVELTIES OUT OF THE
ORDINARY IN NEEDLE ART.
Pincushions With Natural Flowers, ls
Pleasing Ornament to Dressing
TabIe-CharmIng Table Gen.
ter for Home Working.

A few flowers always make a very
pleasant addition to the dressing table,
and in this sketch we show a novel
and useful article for holding them.
1t consists of an oblong cushion in the
center of which is fitted little glass
dish. Any small glass dish will serve
for this purpose, and the space in the
center of the cushion must, of course.
be made to correspond in size.
The pincushion from which our
sketch was drawn was of the shape
shown in diagram A, on the right Of
the illustration, and 1t was covered
with cream satin, edged with fine
silk cord and trimmed with lace. In
each corner there was a little bunch
of very narrow ribbon matching ex-
actly the color of the cord. The left
hand sketch clearly shows the way In
which the cushion should be made, and
sketch B shows 1t complete, with the
dish fitted In the center and filled with
flowers.
When not being used for flowers,
the glass dish makes an excellent re-
ceptacle for hairpins and little odds
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
Raspberry Puffs.

Cook one cupful of boiling water.
four tablespoonful Of butter, table
spoonful of sugar and one-half salt
spoonful of salt until the butter
melts; add one and one-half cupfuls
of pastry -four. stir until the mixture
leaves the sides of the pan, remove
from the fire, cool and add three large
unbeaten eggs. one at time. beating
thoroughly between each addition.
Press through pastry bag on but
tered and Toured tins. bake about halt
an hour. cool, cut slit in each and
fill with raspberry jam.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
Novelty for the Dressing Table.

and ends such as buttons, studs, etc.
The same idea could be easily car
ried out in other shapes, and a circular
cushion with little bowl fitted into
the center would look very pretty and
be equally useful.
A most uncommon and charming
center Is easily made at home like the
one here sketched. A piece Of silk,
satin or fine muslin will be needed,
also some sprays of prepared maid
en-hair fern, such as can be bought at
any fancy shop, some white or cream
net and little lace edging.
Lay the satin or muslin down and
arrange on it in the four corners,
sprays of fern; arrange until quite sat-
isfied that the effect IS dainty and ar
tistic, then lightly stitch the fern here
and there to the satin. Now take the
net, which is light and open, and COW
er over the satin; sew this round the
edges to the satin underneath. The
net keeps the fern in position and pro-
tects the tiny leaves.
Round the edges of the center sew
a pretty little lace or, If liked, a ruche
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

depicted in the sketch, and carried out
in white serge or gabardine.
The box jacket model, which has a
great deal Of style as well as tndi-
viduality, while affecting the simplest
lines, and certain military embellish-
ments, is not, as might be supposed,
in any way severe, but expresses rath-
er decided youthfulness and grace.
The top Is made SO that 1t may be
fastened closely about the base Of
the neck or turned back from the
throat by leaving a few buttons un-
done. The buttons are run from the
top to the bust line, and fasten
through seton strap rounded at its
end. The outstanding collar is slight
~ gathered into the neck, and is cut
very high across the back and sides
with point under each ear.
The edge of the jacket runs trifle
longer in back than in front, and
shows straight band-facing some
eight inches deep, encircling its
width. Button-trimmed straps are
set on at either side of the front
and the back, with their ends looked
under the lower edge, forming most
attractive trimming. Long sleeves
show a deep facing.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
OLD HATS NOW MADE NEW
sunburned Straw Transformed by OIL
Color and Benzine to Fresh and
Pleasing Appearance.

In the August Woman's Home com.
panion a New York woman tells as
follows how to make an old hat into
new one:
II want to tell you how to transform
your old hats into new and charming
ones with only tube of oil color and
a bottle of benzine. Into a cup of
benzine lido not use near fire) put
little color, mix well and strain
through a cloth wet with the benzine.
Apply this thin dye with a broad, fat
bristle brush to sunburned Milan or
faded dark straw, and. 10! 1t is fresh
and new, and the color will not fade in
the sun nor run in shower. Faded
flowers can be dipped into this same
dye and be renewed"
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
Two Ways to Use Up Cold Ham.

Cup Omelets.-Butter half dozen
custard cupfuls and fill lightly with
equal quantities of stale (soft) bread
crumbs and cold ham chopped fine
and seasoned well. Beat three eggs
and add one cupful milk and divide
among the cups-adding more milk II
necessary. Set cups in pan of hot
water and bake in moderate oven TN.
til firm in center Turn on platter
and serve with white sauce.
These can be made with cold roast
meat and served with a tomato sauce
and are equally as good as the others
A Good Breakfast Dish.-Take
deep oatmeal dishes and put small
quantity of cold chopped ham in each
making a hollow in center. Drop an
egg In each, season with salt and pep
per and a small piece of butter on
each. Bake in moderate oven until
whites are firm.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
CHICKEN IN SPANISH STYLE
Variation From Accepted Method
Which Is Familiar to the House.
wives of America.

It will be noticed that in Spanish
cookery white onions, tomatoes and
olive oil play prominent part. Lit
tie butter Is used for frying. II good
olive oil is not obtainable they pre-
fer a vegetable fat.
This way of stewing chicken is
delicious and makes pleasant var1a-
ton from any American style.
Put one large cooking spoonful of
olive oil in frying pan; cook in 1t
until tender one large peeled and
sliced onion and one tomato (or half
a cupful of canned ones), and half
a banana Pour this boiling hot over
the chicken in stew pan. To a
four-pound bird add one and quar-
ter quarts of boiling water, one table
spoonful of salt and an eighth OF a
saltspoonful Of white pepper. When
the meat is done stir in the thicken-
ing, cook and stir for two minutes
and drop in one tablespoonful OF
minced parsley. You may require a
little more sat and pepper; that Is
left to individual taste.
Serve in a deep dish with the sauce
poured round 1t.
Sometimes half a cupful Of rice Is
used (uncooked of course), then
boiled in It for the last 20 minutes.
In this case omit the thickening.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

milk, half teaspoonful of salt, one
cupful Of corn meal, and cupful OF
cold boiled rice. Beat thoroughly,
then add half cupful of flour, sifted
with three teaspoonfuls of baking
powder, stir In four more tablespoon
fuls Of milk, and bake In layer cake
tins. Bake thirty minutes In hot
oven. Turn out the cake, spread with
butter, and put the other on top, short
cake fashion, spread it with butter
and put on the third layer. Spread the
top with butter, dust with powdered
sugar and serve at once.
Scones.-Sift together two cupfuls
Of flour, three teaspoonfuls of baking
powder, half teaspoonful of salt, one
teaspoonful of sugar. Beat one egg,
add cupful of rich milk, then the
flour; mix quickly and dry by spoon
fuls ON a buttered pan. Bake in
hot oven twenty minutes.
Pan Bread.-Separate two eggs,
add the yolks to two cupfuls of milk,
two cupfuls Of cornmeal, teaspoon
full of salt, two tablespoonfuls of melt
ed shortening and cupful Of bread
-four; beat thoroughly and stand aside
for twenty minutes. Fold In the
three teaspoonfuls of baking powder,
beat again, then fold in the whites Of
the eggs well beaten and bake in a
well-greased pan in a moderate oven
a half hour.
Graham Wafers.-Beat half cupful
of butter to cream, add cupful OF
sugar gradually, drop in an egg and
beat three minutes. Put teaspoon
full of soda in cup, add tablespoon
full of water, and add to the sugar mix
ture, then add two tablespoonful of
milk and stir in three cupfuls of gra-
ham -four. Knead until smooth, roll
into thin sheet and cut In squares
of two inches. Bake in a moderate
oven until crisp.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
Dainty Table Center.

of ribbon can be used, or binding
might be made of cream braid. The
binding or lace will hide the joining
of the satin and net, and give little
finish. These centers look sweet on
tn tea table and. of course, any kind
of flowers harmonic beautifully with
them.
Great care must be taken when put
ting the centers away; they must not
be folded or rolled, or the fern would
break; keep the centers always fiat
and they will keep beautifully.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

serge, and since
a white suit Is al
most a necessity
for many occa-
sions, the diff
Guilty of finding
an appropriate
model is greatly
simplifed W l t b
such a variety of
designs to choose
from.
BOX Jackets
with plated or
circular skirts
are very smart
Just now when
kept quite plain
and tailored. A
splendid example
nf fhia afnia ta
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

number of connections cooling and ap'
petizing to the thirsty palate. Cur
rant, raspberry and cherry shrub
made last year will now be appreci-
ated. Grape juice Is another most
delightful drink. A few bottles OF
ginger ale kept near the ice and
served with snappy ginger cookie
and a sparkling glass of the ale will
cause your friends to rise up and
call you blessed.
Iced ChocoIate.-Melt four squares
of chocolate with half cupful OF
sugar and cupful of water In a
double boiler until smooth. Scald a
quart of cream and add to the choc-
olate, beating thoroughly; cool and
strain. Flavor with vanilla and freeze.
Serve when frozen like mush.
Coffee Frappe.-Take a cupful OF
ground coffee and two quarts of water.
boil five minutes, then strain through
a fine cloth. Then add pint of SUI
gar, stir until dissolved Add the
white of an egg to the coffee and
freeze until like wet snow. Serve In
punch glasses with whipped cream.
Grape Juice.-Cover the well-washed
grapes with water, heat until the
grapes burst and all the juice extract
ed, Strain through a colander, add a
cupful of sugar to each quart Of juice
or less sugar If liked; it does not him
der the keeping quality. Cook for five
minutes, boiling steadily. Then bottle.
seal with wax for next years hot
weather drinks. Grape Juice will be
found most grateful as drink in ILL
ness. winter or summer. A cupful of
grape juice, tablespoonful of lem
on juice, pint of cream and sugar
to taste makes most delicious ice
cream.
NAa No. nssQ
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

the hot days OF summer.
There is no drink SO sat
isfying and touches the
spot" like good egg lem
onade. 1t is not only
cooling, refreshing, but
nourishing If one is tired
from a journey or a
shopping tour.
In the time of fresh
berries there are any
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
Baked Reets.

Beets retain their sugary. delicate
favor to perfection If they are baked
instead of boiled: turn them frequent,
ly while in the oven, using knife. as
a fork allows the juice % run out.
When done remove the skin and serve
with butter. salt and pepper on the
slices.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

To have no crushing circumstances
would be to live a poverty-stricken
life. We would none OF, us attain what
we should be unless we were driven to
1t often against our will. And so the
things that we most long to escape
are likely to be the things that we
most need."-The 8. 8. Times.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

four pounds Of sugar
and two cupfuls of wa
ter, the juice Of two
lemons and the rind Of
one cut in strips and one
ounce Of ginger root.
Drop the pears into cold
water as soon as pre-
pared to keep them from
discoloring. Boil to-
gether the sugar. lemon
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
Decided Aduantane.

II like brass band better than a
photograph" remarked the man on
the car. because a brass band runs
out of wind."-Toledo Blade.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

When the average girl arrives at
the age of about sixteen she is usually
surprised to find out how little her
mother knows.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

denly assailed with the
thought that there is no
dessert and unexpected
company, all in the same
breath. A good emer-
gency dish to keep on
hand these warm days
and one which will keep
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
For colored Goods.

To wash delicately colored goods so
that they will not fade crate raw po-
tatoes into thu water anu wash with.
out soap.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
HOT BREADS.

Our southern sisters think meal
is not complete without some form OF
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
coNsERvEs AND PRESERVES.

To preserve pears take six pounds
OF pared, cored and halved pears, ado
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
BOX JACKETS QUITE PLAIN
Model Shows Simple but Not Severe
Effect, and Expresses Decided
Youthfuiness and Grace.

The summers styles are specially
suited to developments in white
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
HOT WEATHER BEVERAGES

1t is we'll to be provided with the
materials for cooling drinks during
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19
suMMERY FOODS.

Necessity being the mother of In
vention is proved every day by the
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

hot bread and the old
black nanny knew
how to make the beaten
biscuit and the corn
lone as no one else
could.
Southern Rice Bread.
Beat an egg until
light. add one cupful OF
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-19

The free use of soups and fresh
vegetables Is wise for those persons
who have a tendency to overindulg-
ence in eating.-tordan.
The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1915-10-22
WOMAN WHO HAS MADE FARM
ING A SUCCESS on FIVE ACRES.

In the current issue of Farm and
Fireside woman tells in part as fol
lows how she has made farming q
success on five acres:
"If a woman must handle her land
herself, she can make better living
from five acres than from fifty. have
some right to judge because can
keep altogether buster on my five
acres than a woman should be.
When my husband died 7 was in
very poor health. I couldn't teach as
I used to do because OF my tiny baby,
SO / put nearly all my ready money
into a fve-acre home, Joined the
Grange, and went to farming.
'It is hardly necessary to say that
we didn't live extensively the first
year, nor do we now. It is too early
yet to balance accounts for the sec
ond year, but we are doing better
than last year.
Most important of all, I ana well
better than I have been In years
and my two-year-old daughter ~
much healthier than last year.
THE vegetable garden, small fruit,
and little flock Of hens afford an cas-
Ter and surer living for US than l
could get iii any other way that
would be equally healthful and at
the same time furnish a permanent
h0ma ]"
The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1915-10-22
THE COUNTRY EDITOR

Representative Harold o. Kissinger
VI the Illinois general assembly, is
the champion of the country editor.
In a recent debate in the legislature,
he had this to say:
There ID no one nearer the people
in the rural communities of our state
in our smaller cities and towns than
the country editors. They protect the
interests OF our citizens. They boost
the town they live in They contribute
tine and energy and money to the
upEuilding or their home communi-
ties. This nation needs our small
towns and cities. They are the foun-
dation of our prosperity and our ely
ilization. They are what the few
great cities we have live or OF. They
are the strong fundamental structure
upon which we must build our bust
ness prosperity and stable govern
ment. Former Ambassador Bryce,
the great English economist, said
that the menace Of America was her
great cities, and the stability OF the
American government and the future
or American civilization rested upon
her small cities and towns and rural
communities. III we want to protect
and upbuild the country community,
let us vote iii favor OF the country
editor, for they are among the stanch-
est, truest, Understanding friends Of
all the splendid institutions we have
throughout the state
The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1915-10-22
KlieSt,-..-.FuSS.

Miss Grace Ermine Fuss, daugh-
ter OF Mr.. and Mrs. Albert Winton
Fuss, of Glyndon, and niece Of the
late Rufus Woods, and Carl Walter
Kliest, OF Asbestos, formerly OF New
York state, were married Wednesday
evening at o'colck in the Glyndon
Methodist Episcopal church.
The church was artistically decor
ated, the altar being banked with
ported ferns and chrysanthemums-
The bride was given away by her
father and was handsomely attired III
a gown Of white chiffon and satin
over tafetta Her veil was caught up
with orchids and she carried bou-
net Of white chrysanthemums.
Miss Marietta Fuss, sister of the
bride was maid of honor and wore
white chiffon and satin over tafetta.
The bridesmaids were Misses Maude
Fuss, another sister or the bride and
Emma Bay, a cousin of the bride and
their dresses were of yellow chiffon
and satin over tafetta and they car
ried yellow chrysanthemums.
a reception was given to the rela-
tives and immediate friends at the
home Of the bride. After a wedding
trip they will reside in Glyndon.