davidaulloa/AmericanStories huggingface dataset:
Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1915-06-19
Just Then Saw . Woman's Face
Tense With Horror; u Was Elaine.

Just Then Saw = Woman's Face
Tense With Horror; u Was Elaine.
carefully. fearing it was . stall to get
me OF my guard.
There were Kennedy and the other
crook, struggling. swaying back and
forth, between life and death.
There was nothing could dos
Kennedy was clInging to light
ming rod on the cross.
It broke fssa 80
gasped as Craig reeled back. But,
he managed to catch hold Of the rod I
farther down and cling to II
The crook began to exult diaboli-
cally. Holding with both hands to the
cross he let himself out to his full
length and stamped on Kennedy's I'm
gers, trying every way to dislodge him
It was all Kennedy could do TO keep
his hold.
cried out In agony at the sight, for
he had dislodged one Of Craig's hands.
The other could not hold much longer.
He was about to fall.
Just then l saw q face at the little
window opening out from the ladder
to the outside Of the steeple-a wom-
ans face, tense with horror.
It was Elaine!
Quickly hand followed. and IN II
was q revolver.
Just as the crook was about to dis
lodge Kennedyis other hand ! saw
fash and pun OF smoke. and asecond
later heard report-and another
and another.
Horrors!
The crook who had taken REFUGEE
seemed to stagger back, wildly. taking
couple Of steps in the thin air.
Kennedy regained his hold.
With sickening thud the body Of
the crook landed on the ground around
the corner Of the church from me.
Come ground out. cover
ing my own crook with the pistol, land
If you attempt getaway I'll kin yos.
tool"
He followed, trembling. unnerved
We bent over the man. It seemed
that every bone in his body must be
broken. He groaned. and before
could even attempt anything for him.
was dead. =
As Kennedy let himself slowly and
painfully down the lightning rod.
Elaine seized him and, with all her
strength. pulled him through the win
dow.
He was quite weak now from loss of
blood
Are you-all right" she gasped. as
they reached the foot Of the ladder
in the belfry.
Craig looked down at his torn and
soiled clothes. Then, In spite Of the
smarting pain Of his wounds, he
smiled, "Yes-all right"
Thank Heaven" she murmured fer.
vently, trying to stanch the dow Of
blood.
This time-it was you-saved me-"
he cried, "Elaine!"
Involuntarily his arms sought hers
and he held her moment. looking
deep into her wonderful eyes.
Then their faces came slowly -
gether in their first kiss
ITO BE coNTINrED)
Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1915-06-19

4 seemed 10 approve u.
This 10 q trap of the Clutching
Hand, Walter. he whispered. adding
tensely. land we're going 10 walk right
into t."
but, Craig" ! demurred, that's
foolhardy. Have her trailed-any.
thing-but--"
He shook his head, and with mere
motion OF his hand brushed aside my
objections as he went to cabinet
across the room.
From one shelf he took out small
metal box and from another test
tube. placing the test tube in his
waistcoaf pocket and the small box in
his coat pocket with excessive care.
Then he turned and motioned to me
to follow him out into the other room.
did so. stunning my gait" into my
pocket.
Let me introduce my friend, Mr..
Jameson" said Craig. presenting me
to the pretty crook.
The introduction quickly over. we
three went out to get Craigs car.
which he kept at q nearby garage.
That forenoon Perry Bennett was
reading up case. In the outer Of
fce Milton Schofeld. HIS ONCE boy,
was industriously chewing gum and
admiring bis feet, cooked up on the
desk before him.
Tho R,<r A.. fh~ w.offfu1 ~r,v,,
opened and an attractive woman Of
perhaps thirty. dressed in extreme
mourning. entered with boy.
Milton cast q glance Of scorn at the
little dude" He was in reality about
fourteen years old, but was dressed to
look much younger.
Did you wish to see Mr.. Bennett? 2"
asked the precocious Milton. politely,
on one hand. while on the other he
made wry grimace.
-Yes-here is my card" replied the
woman.
II was deeply bordered in black
Even Milton was startled at reading
It: "Mrs. Taylor Dodge
800. - 80 q. q 80 S 49, - 49,
that Elainss mother, had been dead
:, ~ -, - 80, .,........ 49,. =.
3, I'D .. $50 rs..a. =. - 10
u - 80 3 ~
sls... -. ~. .,so 49,.
..,,sl ,.ns'.. ~ s'si q ol',s
ps Msly euu'u 80 q
A go - nses,'e me. sssn nal' no,
!. .s.s -. ne ~ ~ sooA me cslu
= ~. ~, $500 Z y Denue..
$50 49,. = sv.'lsn o.s.io-says sne
: = - s :. 8 -. 49, - ~
!. P.lls nso .ho An AslAy eye ne
s .. .iass zen net teke , cisAtetts
.ss,l. asl -. n.neoss she nsn. !. non
SneaeH.'s ~ 1 ny -. z. ~ - - tohe
AZ for Bennett Milton. who was
natcnins nun cioseiys tnouGnt ne Nss
sDout 70 oiscnarse MIN on the Spot
lot pioneering MN ne look tne caro'
ana Ms race expressed the most ez-
IRENE surprise then anger. he
thought z momenta
Fen tnat woman 20 state ner Dusi-
ness IN writing, he numbered CURLY
81 Milton.
AZ the boy turned to 60 back 70
the waiting room. Weepy Mary, hear
Ing him coming, hastily showed the
cigarette into her sons hand.
MT Bennett says for you 70 write
out what y % you want % see MIN
about. reported Milton, indicating the
table before which she was sitting
Mary had automatically taken up
sobbing with the release OF the ciga-
rette. She looked ct the table on
which were letter paper. pens and INK
may write hereE she asked.
Surely, ma'am, replied Mliton'
still very much overwhelmed by ner
sorrow.
Weepy Mary sat there. writing
and sobbing.
In the midst Of his sympathy, how
ever. Milton smiled. There was an
unmistakaDie DOOR OF tobacco smoke
about the room. He looked sharply e
The Detroit times., 1915-10-26

Of eggs In cakes and pastry must
seek their patrons among private
householders and small bakers. The
best bakers pass up all such prod
ucts as unsatisfactory.
There have beer large quantities
of dried egg product manufactured
from under-grade eggs In recent
years and this product has been
sold In enormous quantities to bak-
ers in the larger Cities" Gays South
Dakota's Food Commissioner. Some
Of the product is satisfactory from
a chemical and ARCHAEOLOGICAL stand
point, while some Is equally unsa It's
factory. Where clean wholesome
eggs are dried au entirely
wholesome and legitimate prod
uot results, but when eggs are
used which are in various stages Of
decomposition. varying from
weak-yolked, heated egg 10 the black
rot. the resulting product can hard
ly be said to be suitable for use In
food, even though 1t may have been
The Detroit times., 1915-10-26
THE TIMES PURE FOOD PAGE
PAUL PIERCE

aud In the condition In which the
cream comes to him. This subject
Of water content, however, is one
which need not concern the house.
wife. The law II out after offend
ere.
Unless the cream supply 10 gvod
and clean, the manufacturers butter
win score low. II will not have that
sweet appetiEing. smell that butter
has when produced from sanitary
cream. Therefore It means every
thing to the creamery man TO have
the cleanest Of creams. He IL doing
all In his power to educsts the farm
or who supplies him to produce the
cream under sanitary conditions.
Thus the creamery which II city's
supply II generally delicious. safe
and sanitary.
II 10 most important that whore
butter II pasteurised the raw mate
rial be produced under the most
sanitary conditions. Pssteuriyation
should never encourage the produc-
ton Of cream under unsanitary con-
ditions. This II . point evidently
overlooked that al cream from
which our butter In made should be
clean and sanitary. That II the
prime confederation. Npasteurization
unless II deals with clean materials.
10 secondary.
Asked to name one Of Americas
big milk companies which stands as
Q model, I would unhesitatingly
name the Borden Condensed Milk
company, and know that all food
authorities agree with my choice. In
travelling throughout the country
where the Borden plants are locat-
ed, farms supplying the Borden peo-
pie with milk and cream are model
sanitary farms. One Of the great
works this splendid food concern IL
doing Is that Of educating the farm
er to produce q sanitary product. II
you see filthy farmer you may be
sure his product Is not going to the
Borden plant; he cannot sell 1t
there. Other concerns are doing
this same work of educating the
farmers who supply them with
cream. 1t is to their business inter
est to do SO and I am optimistic
enough to believe that the policies Of
our big milk firms will be gradually
extended SO. that there. shall be no
cause to complain OF the state OF
things in Butter Land.
To summarize:
Good clean butter tastes sweet
and does not need pasteurization to
make II safe and wholesome. But
ter. az everyone knows. is most
delicate food product that quickly
shows It's sor-ce. This butter. how
ever, IL additionally safeguarded If
pasteurixed. II has better keeping
quantities and conforms to modern
butter-making methods.
The whole butter question Ia up
TO the farmer. II Is he who supplies
the cream which Is manufactured
into creamery butter.
The Detroit times., 1915-10-26
Conducted by PAUL PIERCE.

for II from the village local store.
II. however, II 10 made under nlthy
conditions. having . barn odor and
being low grade material. he gets
low price from his village dealer.
The latter does not sell this low
grade butter to his customers or
private family trade. He throws Il
aside into any receptacles he may
have-clean. dirty or otherwise
until he gets . sufacient quantity.
At last he ships this low grade but
ter to some commission house,
which In turn ships Il On to some
other place. Here II 10 made over
into renovated butter. This butter 10
sold under strict laws ~ to manu-
facture. II must pay . tar and must
DO plainly labeled Renovated"
Thus most OF the dairy butter that
II not good and sweet and produced
under the best conditions II re-man-
ufactured and sold ~ renovated but
ter.
The greatest part Of ctty's butter
supply. therefore, comes from our
big creameries. Cream n shipped
into one Of these from various parts
Of the country. Some Of Il u pro
duced In model dairies whore the
farmer ubes every care and precau-
ton TO protect the product from con-
tamination. His cows are healthy
and clean. his barns are clean. 90
are his mixers and his utensils. He
meets every requirement Of state
and local inspection. There 10 the
other farmer also who produces the
cream under the worst kind Of nlthy
conditions, and all his cream, good.
bad and indifferent. comes into the
creamery. Naturally the best butter
Is made from the best and cleanest
cream. It does not need pasteurixa-
tion TO make It good. Some cream
cry men sell It without pastsurisa-
ton. II il sweet and wholesome.
scores high and commands big
prices. When this class of butter Is
casteurised II has better keeping
qualities. From the cream purchas-
ed which IL not so clean. the cream
cry manufacturers make butter not
scoring SO high. For this they re-
ceive lower price than for the nm
est butter.
Strange to say, the profit to the
butter makers lies In the water the
butter contains. Under the law the
water content can only be certain
PERCENTAGE. and II the manufacture
eP exceed this pere~atase. he vio-
lates the law. The water In the but
ter 10 pure and the manufacturer
tries to leave as much In his butter
as the law will allow. but not to
violate the law by leaving too much.
The butter fat In the cream costs
him q certain fixed amount. so his
profit Is In the weight partly made
up OF water that is not churned out
The Detroit times., 1915-10-26
Butter the Subject of
Much Controversy

The National Poultry. Butter and
Egg association convened recently In
New York city and one of its mem.
bers stated that conditions are worse
today than they were ten years ago.
We are hearing much about butter
today. In our public press and In
various food onventions--about
creamery butter versus dairy butter,
and about genuine fresh butter
versus renovated butter. Some
would have Us scrape all the butter
on our bread and others would have
us buy only the butter they advice.
Things are not ~ bad, however,
a. these butters-in would have us
believe. consumer. Remember. be-
fore you pass up all butter. that
while II IL true that there In butter
sold In this country which has been
manufactured under unsanitary con-
djtions this does not mean that the
greater part Of our butter supply 10
impure and unwholesome. By no
means should you take thus gloomy
q view Of the situation. No subject
10 being given greater attention by
our food ofIlcials and others interest
ed than that Of our milk and butter
supply. We have creamery butter,
dairy butter and renovated butter
End we have laws protecting our but
ter supply and able oficials to en-
force these laws. Not only IN this
true. but II 10 to the best interest
Of every butter maker who wishes
to succeed In business to manufac-
ture his butter under the most sani-
tary conditions and out of the clean
est cream he can possibly secure.
What IL the difference between
dairy but1n1 nd creamery butter.
asks the consumer not versed in but.
ter nomenclature. BY dairy butter
We mean butter made by the farm
or on his own farm from the cream
produced by his own stock. There
70 scarcely any dairy butter produc-
Cd today In comparison with cream
>ery butter, this being the day of or
sanisation. combination and pooling
Of interests. When the farmer
branches out and buys cream from
other farms than his own and man.
ufactures butter from this cream.
ho then becomes creamery man.
Most OF our butter. practically all OF
Il that 10 sold In our cities Is not
dairy butter, but is creamery butter.
The individual farmer could not sup
ply enough to 30 very far in the
city's million-pound demand. He
makes II in small quantities and II
Il In made under sanitary conditions.
from sanitary cream, II II 10 sweet
and wholesome. he gets good price
The Detroit times., 1915-10-26
Caroline Goes Pickle Recipes
That Are Prize Winners

cans with layers Of dill and cherry
leaves. Pack jars full and add a
red pepper pod to each jar.
Boil up 10 quarts of water with
quart Of vinegar and cups Of
salt; take from fire and allow 10
cool. then add cup Of grated fresh
horseradish. When perfectly cold
turn over the pickles In the cans.
Seal cans and set away in cold
place.
Chill Sauce.
Peel and slice 30 large ripe toma-
toes; chop or grind large onions,
chop or grind sweet green and l
red pepper; put cups Of vinegar
into o large porcelain kettle; add
l cup Of sugar and Ia cup of salt.
Heat to boiling point, then add the
tomato, pepper and onion. Cook
slowly for 1 hour, then add 2 tea
spoonfuls each Of cinnamon, cloves
and allspice, and 1 of grated nut
meg. Boil the sauce for an hour
longer. then seal In glass cans while
hot.
Green Tomato Pickles.
Slice / peck OF green tomatoes
and largo onions. sprinkle them
with cup of salt and allow to
stand 2 hours. then put them In
cloth bag TO drain over night.
In the morning put the onions
and tomatoes into sauce pan and
add / quart Of vinegar and quarts
Of water and boil Is minutes: drain
thoroughly.
Put quarts Of vinegar, . pounds
Of brown sugar. 4 tablespoonfuls Of
white mustard seed. large green
peppers chopped fine. . tsaspoonful
each Of allspice and cloves, and .
little stick Of cinnamon over the
fire. and bring slowly 70 boiling
point, add the tomatoes and onions.
scald thoroughly, put in glass Jars
and seal while hot.
The Detroit times., 1915-10-26

asparagus. cabbage. carrots, cauli-
flower. sweet corn. corn, egg plant,
onions, potatoes. salsify and turnips.
To make . sauce which can be
used for crsamed vegetables blend
together In . shadow saucepan two
level tablespoons each Of butter and
nour. working them together with
the back Of . wooden spoon; 90 soon
~ they ass smooth. add gradually q
cup Of rich mix or cream. stirring
all the time Il 10 being added
Cook three minutes after the
sauce reaches the boiling point, then
reason to taste with salt and pepper
or patrikA
A very slight grating Of onion may
be added II the sauce II to be used
for carrots or turnips. or for the
former distinctive favor 10 gained
BY the addition Of . slight grating
Of nutmeg. rs
The Detroit times., 1915-10-26

This little recipe 10 for thousand
island dressing.
have often used II and proved 4
most appetixing addition 70 the
homo table. So many cooks seem
to be bothered when It comes 10
make dressings for salads and that's
partly the reason have chosen this
for my fsvorite recipe. It may help
someone else as much a. It has me.
To the yolks of two eggs. besten
well. add. very slowly, one-half cup
of olive oil. one-half lemon, pinch
Of salt, cayenne pepper and . quar-
ter OF teaspoonful Of papr1lka.
Then add three large green onions
which have been cut very ilne and
one-half cup Of tomato sauce. Serve
cold on salad.
The Detroit times., 1915-10-26

crses and Cheese oalad. .
Line . salad dish with crisp wa&r
The Detroit times., 1915-10-26
Driving the Hen Out
of Business

! Out In South Dakota, and doubt
less in many other OF our states a
rival to the honored hen is going
from door to door and peddling al
legged egg substitutes and colors in
tended to give to baked goods the
appearance of FOODS prepared with
eggs! Can you not picture Mrs.
Hen with ruffled feathers and out
ragged feelings peeping around the
corner Of the house at this peddler
of egg substitutes" and coiors
which sly,ll make father and the
boys think they are eating delicious
yellow Gaze made with fresh eggs.
when they are really eating white
cake painted egg color! How iIdig-
rant she must feel at all her work
of preserving her reputation and Civ
ing the family perfect eggs ~oing
for naught! Hark. The peddler is
teSing Mistress Jones that this is
an egg saver. II is claimed to be
the equal except In food value" of
four dozen eggs. II will cost her but
25 cents for a package containing IL
ounces. VIII Mistress Jones buy
the package the peddler expatiates
on 80 eloquently? Perhaps she will
II she has not read the warning of
her state food and drug department
which telling Of packages bought by
other housewives says: Analysis
showed this egg saver to be
corn starch colored with coal tar
dye--naphthol yellow 8. OF course.
those who were unfortunate enough
! 70 purchase the stun were greatly
disappointed and tho salesman soon
found 1t necessary to ind another
line Of work"
Cheer up, honest Mrs. Hen! You
are . perfectly law-abiding member
Of South Dakota's commonwealth
while all Of your imitators are
offenders against the law. Your law
plainly says: The use Of artificial
colors In cakes or other baked goods
for the purpose Of initiating the
color derived from eggs. ~ we'll ~
the use Of egg substitutes in such
products II clearly in violation Of
our state food laws, unless tho pro-
ducts % made be each clearly and
conspicuously labeled to show that
they ara imitafions and the names
of their ingredients are stated on
this label" likewise the use Of arti-
Ncially colored or imitation favored
jeilies, cake Allers, or vie oilers Il
IN violation Of law unless the prod
ucts containing such limitations be
labeled ~ above stated.
The same rule applies to the use
Of imitation aav6rs and imitation
fruit products IN confectionery.
Chocolate creams favored with
Mapeline may not legally DO sold as
maple creams. Other cases viii
suggest themselves to manufacturers
Of candy. All such products must
be plainly labelled Imitation when
offered OF esposed fer sale in South
Dakota"
/ u shows how extended 10 the
observance Of or }ocd laws By or
manufsctsrsfA Wien peedless a
eliegs4 90 essseitseae "a ether
The Detroit times., 1915-10-26

sterilized In the drying process ana
nearly or quite dcodorized."
Our bert advice 10 all housewives
In all Of our states IL to pstronise
Mrs. Hen and not the peddier Of
egg substitutesr which are not oYen
q poor relation Of the most distant
kind to the Aforesaid Mrs. Hen.
crsamed Vegetables.
To the inexperienced housckeeper
there Is something quite appalling
In the sound Of the name Of even the
most common vegetable. when the
word creamed 10 placed before Il.
II brings vicious Of fashionable ho-
tells and high-priced restaurants. and
causes many doubts a. to the abil-
ity OF any ordinary cook to produce
. dish that shall be At to associate
with 20 fine Q name.
AZ q matter Of fact, Il does not
require . vast amount Of intelligence
TO make q very paiatabls dish Of any
one Of the numerous vegetables that
lend themselves TO the 'creaming''
process. nor are half the recipes
usually given to this branch Of
cooking OF any real use.
II the cook has the sense of taste
well developed, the battle 10 prac-
tically won. II she II deficient IN
that most necessary characteristic
Of the great cook. still she need not
despair. for she can learn by expert
snce what sort of seasoning II best
for the different vegetables, and how
much Of It viii be tolerated by her
family.
To cream vegetables they should
be cooked until tender In clear
water. then cut into slices or dice
and stewed for q few moments In q
rich cream gravy or sauce thickened
and seasoned according to individual
taste.
There you have the outlines. Now
for the variations.
To begin with, few housekeeperS
can afford cream. and milk must be
used instead. This necessitates the
use Of more butter. for creamed
vegetables are not good unless the
gravy n sulficiently rich
Then, some vegetables are better
II cooked In so small q quantity Of
water that It will be almost cooked
away when the vegetable is tender.
The potato Is of this class. Such
vegetables should be cut into pieces
convenient for serving before they
are cooked. and tho sauce poured
over them when tender, that none
Of the liquid In which they are cook.
ed ned be lost. Most people prefer
asparagus creamed in this way. but
some find the taste Of the asparagus
too strong.
Turnips. carrots, and other strong.
tasting vegetables should be cut In
dice, and either boiled in great
deal OF water, or tho first water
should be poured OF after few mo
ments, and fresh boiling water add
ed. When tender. they should be
SKINNED out, drained, then turned
into the sauce.
As a rule, pepper, salt and butter
form the only seasoninss for cream
ed vegetables, but sweet herbs OF
spices. or extracts, are sometimes
added when the dish is to be al
'.Crenchy" as 1t can be made.
Among the vegetables that lend
themselves to Dreaming, we have
The Detroit times., 1915-10-26
OH Pickles.

Put 100 cucumbers (sise Of ain
pickles) IN salt water, using 10
cup Of sait 10 each Gallon Of water
needed. and let stand over night.
q ne nessias eEs!e sesumssrs