davidaulloa/AmericanStories huggingface dataset:
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1915-08-04
HUSBAND PLUNKER
PLACED IN JAIL
Mother OF Several Children Slew
Husband She Was Suing
for Divorce.

Gunter. Tex. Aug. - Mrs. Lula
Day. the mother OF several children.
who shot aad killed her husband late
yesterday. was arrested and charged
with murder. Last week she filed suit
for divorce.
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1915-08-04

Editor-Senator McNealus OF the
Dallas Democrat says Texas needs
new constitution. but the people do
not want a patched.up affair. We do
not know how badly brand new one
is needed. but we do know from the
vote on the cath that the people do
not want to patch up the old one.
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1915-08-04

The trouble about the Federal Re.
serve Board or any other govern
ment agency financing the cotton
crop. is that before the red tape can
all be unwound the forms and cere.
monies complied with. and the multi.
tudinous conditions met. the cotton
is all out of the hands of the farmers
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1915-08-04

Principal Blackshear OF Prairie
View wrote letter favoring the cleo.
ton OF Tom Ball. Ferguson said
Blackshear had to 20. Blackshear
has went"
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1915-08-04

Colonel Roosevelt has announced
he will remain with the Progressives.
Blamed II We knew there were any
Progressives left for him to remain
with.
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1915-08-04

England gives us the horse laugh.
Germany gives us the horse laugh.
and villa tells us to 90 to hell.
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1915-08-04
OKLAHOMA CRUDE
UP FIVE CENTS
fBy Associated Press.l

Tulsa. Okla. Aug. 4.-Oklahoma
crude oil was raised Sc here today.
going up to 55c.
Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1915-08-04
SAN ANGELO ADOPTS
COMMISSION FORM

San Angelo. Tex. Aug. 4.-This
city yesterday adopted n new charter
and the commission form Of govern
ment.
The Alaska citizen., 1915-08-02
PICkLED RED CABBAGE.

Remove the outer leaves of two or three firm heads of red cabbage. Shave them fine, put in large bowl and sprinkle over good handful of salt for each head; mix well with the salt, cover and let stand 24 hours; then drain in a colander For three heads of cabbage, boil one gallon of vinegar with pound of sugar, adding to this four large on ions, chopped fine, three bruised cloves of garlic, one ounce of whole peppers, one-half ounce of whole cloves, the same of mace, two table spoonfuls of celery seed and little cayenne. Boil slowly half an hour; remove and when cold strain the vinegar through napkin; return it to the fire, let it get boiling hot, put the cabbage in a stone jar, pour over the scalding hot vinegar, and when cold cover the jar and tie paper over the top, This cabbage may also be rinsed with cold water and served sometimes with French dressing as slaW.
The Alaska citizen., 1915-08-02
SWEET GHERkiNS.

Fill tub with salt water strong enough to bear up an egg. Put gherkins not over a finger long m this and let them stand nine days Take them out and harden them by letting them stand in fresh cold water for several hours; then spread them out on folded tablecloth 10 free them of moisture. Pack them in glass quart jars. fill with cold vinegar, and set them aside for three weeks in cool place. Then open the jars. drain off the vinegar and to that of each jar add one cupful of sugar, oneralf teaspoonful of ex- tract of mace and the same of ex- tract of cloves and cinnamon, and cayenne pepper to taste. Stir unti, the sugar is dissolved pour the liquid over the pickles. close the jars and set in cool place.
The Alaska citizen., 1915-08-02
EVERYDAY ICE CREAM.

This plain ice cream is the founda- ton of many delicious dish: Scald one pint of milk in double boiler and thicken it with two tablespoon fuls of flour to which water has been added until it is of the consis- tency of thin paste. The bes. way to do this is to prepare the paste and pour about half oi the scalded milk into it, stirring rapidly the W ,lp
 Then turn this int the rest oi the scalded milk in the double boiler and beat well until thoroughly blended. Now add one cupful of sugar and the beaten yolks of two eggs and cook about 15 minutes, stirring oc- casionally.
 Strain this custard through fine sieve into the freezer can, and when cold add one-half pint of heavy cream and one tablespoonful of va nilla. This makes a rich. smooth cream that goes far ahead of any made without cooking before freez ing.
 For variation, try using dark brown sugar or maple sugar instead of the white. When cost has 'o be con- sidered the former gives excellent results. as one can hardly tell the difference between the resulting cream and maple mousse.
The Alaska citizen., 1915-08-02
LAUNDRY SUGGESTIONS.

Ifyou want to keep handkerchiefs a good color, instead of dampening them in the usual way before ironing try this method: In two quarts of tep;d water puts five drops of blue and a small lump of starch. Pour in basin. In this mixture dip each handkerchief separately. thoroughly wetting it and then squeezing it as dry as possible.
 When all the handkerchiefs have been treated in this way, spread them out smoothly on clean cloth or towel until they can be ironed. If they are turning yellow. put a couple of drops of peroxide of hy- drogen in the rinsing water.
The Alaska citizen., 1915-08-02
OLD VIRGINIA CHOW-CHOW.

Chop fine eight quarts green to- matoes, three small heads of cab bage, six large onions, six red pep pers and six green peppers; sprinkle with salt and let stand twenty four hours, then drain and add three quarts vinegar and one and one half pounds brown sugar. Boil all together one hour, add eight quarts ripe tomatoes, three heads chopped celery and one pint horseradlsh; boil fifteen minutes longer, after which add one tablespoonful each of cloves and mustard. two table spoonfuls each of white mustard seed. allspice and ginger; mix spices thoroughly and when done put in jars and seal
The Alaska citizen., 1915-08-02
MUSTARD PICKLES

One quart each of small white on ions, green tomatoes, sliced cucum- bers and string beans. Add three green peppers with seeds taken out, and large head of cauliflow- CT. Pour over the Scalding brine made with one cupful of salt and enough water to cover. Let stand in the brine twenty-four hours; scald again and drain Heat to boiling point three quarts of cider vinegar, two cupfuls of brown sugar, two tablespoonfuls of butter. Add one cupful of flour, if desired thick; six tablespoonfuls of mustard, half ounce of tumeric wet in cold vine gar; cook over hot water and add to pickles.
The Alaska citizen., 1915-08-02
CRANBERRiES PRESERVED.

To one quart of cranberries use one apple, the parings of three, and three cups of granulated sugar. Quarter the unpared apples and boil in one and one-half cups of water till soft. Strain and add the liquiI to the sugar (there should be about one cup) and boil until they make 6 clear syrup. Cut the cranberries in two, crosswise; add to the syrup and let all simmer slowly about one hour, till the cranberries are clear and syrup jellies. Don't stir. If necessary, lift from the bottom care fully with a spoon. Keep uncover ed while cooking. Serve cold, place in glass dish by the spoonful.
The Alaska citizen., 1915-08-02
CHOW-CAOW.

Chop fine one-half dozen onions three heads of cabbage. one-fourth peck of ripe tomatoes. one-half peck of green tomatoes. add one pint of salt and let it stand over night drain and add one pound of brown seed. and same of black pepper one ounce of celery seed. put all in a kettle, cover With vinegar, boil three or four minutes This keeps well all winter without sealing. and will keep indefinitely if sealed
The Alaska citizen., 1915-08-02
GREEN TOMATO CATSUP.

One peck green tomatoes, one large head cabbage, six large onions, three or four green peppers, one-half cup horseradish, mixed spices to taste. Chop tomatoes, onions, cab bage and peppers; mix with one teacup coarse salt; put in bag and let drain over night. In the morning cover with vinegar and put on stove with two teacups brown sugar spices twenty to thirty minutes. When done, put in jars and seal. This is fine.
The Alaska citizen., 1915-08-02
CHOCOLATE SAUCE.

A chocolate sauce for vanilla ice cream is very good and is especially liked by young people. To make this, pour cupful and a half of boiling water over an ounce of chocolate shavings. and when the latter is melted add one cupful of sugar and d pinch of salt, and boil five min utes. Now add one-half of tea spoonful of gelatin that has been softened in enough water to cover it, and stir until it is dissolved
 Strain the sauce through a piece of cheese cloth and add one tea spoonful of vanilla
The Alaska citizen., 1915-08-02
DENTAL FLOSS FOR
 STRINGlNG BEADS.

One ingenious woman has found that dental floss is the best medium for stringing coral, pearl or crystal beads. The floss may be bought at a drug store.
 To fasten the end neatly to the clasp, run the floss through the end two beads, knotting between the second and third beads, and then cutting. This hides the knot.
 Do not use needle in stringing. If the end of the floss is not stiff enough, rub with beeswax. By knot ting the floss frequently between the beads only a few will drop off if the chain should ever break, thus saving the beads and perhaps avoid ing a trying situation.
The Alaska citizen., 1915-08-02
TO SKIN BEETS.

Some people have difficulty in re- moving the skin from boiled beets This trouble can be avoided in a very simple way.
 After the beets are boiled drain off the boiling water and cover them with cold water. Let them stand in this for few minutes, then take the beets out and remove the skin.
 It is as easy as blanching peanuts and is done Tn exactly the same way, namely, by rubbing off the skin with the hand.
 If this is done quickly the beets will not lose any of their heat.
The Alaska citizen., 1915-08-02
TOMATO CATSUP.

Cook one gallon of choice ripe tomatoes; strain them and cook again, until they become quite thick; up, put into them a small level tea spoonful of cayenne pepper, one ta- blespoonful of mustard seed, half a tablespoonful of whole cloves, one tablespoonful of whole allspice, one of black pepper, tied all in a thin mus lin bag. At the same time add one heaping tablespoonful of sugar, and one teacupful of best vinegar and salt to suit the taste. Seal up air tight in bottles or jugs.
The Alaska citizen., 1915-08-02
olCCAUUi

One peck green tomatoes. twelve large onions. six red peppers all chopped fine, sprinkle over this a cup of salt and let it stand over night. In the morning strain away the water through a sieve. Put on back of stove in agate or porcelain kettle. Add one pound brown sugar one ounce white mustard seed, one tablespoonful cloves. cinnamon and allspice. Vinegar to cover Allow it to cook slowly four or five hours. Bottle when cool.
The Alaska citizen., 1915-08-02
ORANGE MARMALADE.

crosswise. With glass lemon sQueezer extract the juice. Dig out the pulp and seeds, throwing them away. Soak the peelings over night in salt and water In the morning rinse and boil peelings in clear water until tender, then chop and add juice. Weigh and add equal quantity of sugar Let boil thirty minutes. Put in jelly tumblers and cover as you do jelly.
The Alaska citizen., 1915-08-02
MACAROON ICE CREAM.

Mix three cupfuls of heavy cream, one-half cupful of powdered sugar and few grains of salt. Beat, is stiff, but not stiff enough to hold it's shape. Put in freezer and freeze to a mu5h, using three parts finely crushed ice to one part of rock salt. Add one-half cupful of orange juice, mixed with six macaroons broken in small pieces, one-half cupful of powdered sugar and one teaspoonful of vanilla and continue the freezing.
The Alaska citizen., 1915-08-02
OILED PICKLES.

To every gallon of cucumbers, sliced crosswise. picking size, add three hours, then drain. Pack in jars. Mix one-half pint of olive oil, one ounce each of black mustard seed, white mustard seed and eel cry and vinegar enough to cover we'll Also add a small onion chopped fine if the onion taste is liked In a few weeks these are ready for use and will keep in stone jars not sealed.
The Alaska citizen., 1915-08-02
PICkLED ONIONS.

Peel small white onions, cover with brine allowing IF cups salt to two quarts boiling water and let stand two days. Drain off the brine, reheat and cover onions :; again let stand two days and re peat.
 Make more brine, heat to boil ing point, put in the onions and cook three minutes. Put in jars, interspersing with bits of mace, white peppercorns. cloves. bits of bay leaf and small red peppers. Fill jars to overflowing with vinegar scalded, with sugar, allowing one cup of sugar to one gallon Of vine gar Seal while hot.
The Alaska citizen., 1915-08-02
COLD DISHES FOR
 WARM WEATHER.

Sardines or small herring served on lettuce with French dressing and sprinkled with paprika remind one of the more festive and expensive anchovy.
 Cold baked bananas served with whipped cream and chopped nuts are liked by many.
 Apricot gelatin in ring mold with whipped cream, topped with maras- chino cherries. is tempting.
 It costs but little to ice tea, cof fee and cocoa, and the sight of the frosty glasses and straws revives ones spirits after a hot day.
The Alaska citizen., 1915-08-02
GOVERNOR SAUCE,

One peck of green tomatoes, two large red peppers, four large onions. one cup of grated horseradish, one ounce each of allspice, cinnamon and white pepper. Teacup of brown SUI gar. Cut tomatoes in thick slices put in layers with salt sprinkled over them and let remain over night. In the morning drain. chop other ingredients, arrange in alternate layers with tomatoes until all are in the kettle. Cover with good cider vinegar and stew until tender. An appetizing relish, and though very good when first made is much bet ter after it has been made about six weeks.
The Alaska citizen., 1915-08-02
CHIN ANON FAM.

This chocolate and cinnamon ice cream is so delicious that il deserve , 10 be better known.
 When the milk is put on to scaid, drop piece of stick cinnamon about one inch long into it and leave it Then, just before adding the egg yolks, melt onethird of a cupful of chocolate shavings in the white sauce. The cinnamon imparts a rich, spicy taste that is as elusive as it is delicious.
The Alaska citizen., 1915-08-02
CRANBERRY JELLY.

One-half cups water, one cup sugar. Pick over and wash cranberHes, cook with water until skins are broken; rub through strainer, add sugar and boil gently eight to ten minutes, or until it jells when dropped on cold plate. Pour into mold or jelly glasses which have been rinsed out with cold water; when ready for serving, loosen around the edge and unmold.
The Alaska citizen., 1915-08-02
TOM ATO MiNCE,

One peck green tomatoes, ground fine; scald in own juice and let cool then scald in clear water, drain: add 5 pounds of sugar, ? tablespoonfuls salt, ? pounds of seed ed chopped raisins, 1 cup vinegar, each of cloves and allspice: boil well and seal while hot. This is a fine relish.
The Alaska citizen., 1915-08-02
PICklEO CRAB APPLES.

Do not remove stems. To five pounds of the fruit add onehaif as much sugar, one pint of vinegar, one-half ounce stick cinnamon and a few cloves. Steam the crat ap- ples until tender, boil the syrup ten minutes, skim, put the apples immediately.
The Alaska citizen., 1915-08-02
WOODWORK KEPT WHITE.

There are thousands of white kitch- ems. We are all creatures of habit. If every woman who works in d white kitchen would form the habit of always taking hold of the knobs to the doors and the latches to the cupboards, thousands of hours spent in wiping off woodwork would be saved for something better.
The Alaska citizen., 1915-08-02
TOMATO FIGS.

Select small-sized, ripe tomatoes, either the red or yellow; scald and peel To nine pounds of tomatoes add four pounds of brown sugar; cook slowly in the sugar without water until they are thoroughly pre- plates and dry in the sun. Pack them in layers with sugar sprinkled between
The Alaska citizen., 1915-08-02
RASPBERRY JAM.

Take one pound of raspberries and three-quarters of pound of su gar. Put in a pot over night with the sugar on top, so that it melts and penetrates through the raspber ries. Next day cook without water one hour rather slowly, stirring gent ly from time to time. Pour into jelly glasses and cover with paraf fin paper. Serve as dessert.
The Alaska citizen., 1915-08-02
TOMATO MARMALADE.

Remove the skins from peck of tomatoes, slicing them as for the table. Put them into a kettle with a pint of sugar and spice to taste, Cook slowly till they are quite thick. Put them in a jar and pour over a little vinegar This is nice rel ish with meat.
The Alaska citizen., 1915-08-02
Delicious Frozen Dainties

A frozen dessert is cheap, easy to make and can all be out of the way before time to start dinner In spite of these considerations it is regard ed by many as a luxury and makes an otherwise simple meal appear elegant.
 The proportions given in these ice cream recipes will make one quart of delicious cream, sufficient to serve six persons with generous helpings when plain; when sauce is added the richness of the dish is so augmented that the same amount of cream will serve eight or even ten people, according to the Woman's s Magazine.
 CARAMEL ICE CREAM.
 Caramel ice cream is a novelty. and it is not at all difficult to make.
 Turn three-Quarters of pint of milk into a double boiler and scald, then put three-q quarters of cupful of sugar in saucepan and stir 1t continually over the fire, taking care not to let it burn. When it is melted and golden brown in color, remove from the fire and turn one-quarter of cupful of boiling water into it immediately.
 Add this liquid caramel to the scalded milk, then one-half of a cupful of sugar, a pinch of salt and the beaten yolks of four eggs. Cook over the hot water until the mix ture coats the spoon. Remove from the fire and strain into the freezer can. When cold add d teaspOOnful of vanilla and one-half pint Cf dou lie cream and freeze.
 FIG ICE CREAM
The Alaska citizen., 1915-08-02
ORANGE ICE CREAM.

Beat the yolks of ? eggs until light, add 11a cups of sugar and 1 pint of hot milk and stir and cook in a double boiler until the mixture coats the spoon. Chill, add the juice of large oranges and 1 lemon and h dozen drops of vanilla and freeze.
The Alaska citizen., 1915-08-02
FRUIT CONCOCTIONS.

The addition of fruit juices to this plain ice cream made with white sugar makes quite an elaborate dish of it. When fresh strawberries or raspberries are out of season, can ned fruits poured over each dish make it even more delicious.
The Alaska citizen., 1915-08-02
DILL PICKLES.

Select smooth cucumbers of med ium size; wash thoroughly in cold water and pack them in small keg, first putting few vine leaves in the bottom of the keg. A layer should be packed in, then sprinkle layer of dill (aromatic seeds) over them, next layer of cucumbers. then dill seeds and so on until the harrel or keg is filled. Now place an earthenware plate with heavy stone on to keep them firmly in place. To make the brine take nine quarts of water and one of salt, boil until all the salt is in the solu tion. When cool pour over enough to cover cucumbers, and let stand for four days, then drain off and boil again: when cold. pour over the cucumbers again and set away for future use The brine must always cover the cucumbers or they will spoil.
The Alaska citizen., 1915-08-02
CUCUMBER PICKLES.

Take 400 medium-sized pickles, wash, put in an earthen jar or small keg. Take one gallon of cider vinegar, one cup of salt, one cup sugar, one cup mustard (dry mus tard ground). If vinegar is too strong weaken to suit the taste.
The Alaska citizen., 1915-08-02
RIPE RHUBARB JAM.

Select fresh red rhubarb The color red shows that it has grown in the sun and is much finer; cut in pieces one inch long, take sugar pound for pound. Cook together and let stand all night. In the morning pour off the syrup and boil until it begins to thicken. Put in the rhubarb and heat. Ready for use.
The Alaska citizen., 1915-08-02
BLUEb ERRlES

An ideal way to preserve blueber- ries is to do so without cooking. Take an earthen jar. a small barrel or a granite vessel, first put layer of sugar, then a layer of blueberries and SO on till the vessel is full. Cover and put away in cool cellar. Will keep for months.
The Alaska citizen., 1915-08-02
RIPE TOMATO RELISH.

One peck ripe tomatoes; peel cold. chop and drain them over night; six onions cut fine, three punches celery, five red peppers, one small cup of salt; leave over night; drain
The Alaska citizen., 1915-08-02

cream is fig ice cream For this, formula and when the cream is fro zen stir in a cupful of cooked figs that have been chopped fine and mixed with the juice from half a lemon. This can be served in sher- bet glasses
The Alaska citizen., 1915-08-02
RHUBARB MARMALAOE.

To every two pounds of rhubarb add one and one-fourth pounds of sugar, and one lemon cut into small pieces. Boil well together until quite thick. Put in glasses and cover like jelly.
The Alaska citizen., 1915-08-02

Mix all together cold and pour over pickles. Put clean plate and cloth over them. Put a light weight ou them, just enough to keep he pick les under the vinegar, and they will be ready for use in a few days
The Alaska citizen., 1915-08-02
Preserves and Pickles

in the morning and add two pounds of brown sugar. two ounces of white mustard seed, five cups of cider vine gar. Put into glass jars. cold, and do not cook
The Alaska citizen., 1915-08-02
ORANGE JAM.

Slice one dozen oranges, remove the seeds and let stand over night in three quarts of water. Add six pounds of sugar. Boil till thick, Seal.
The Alaska citizen., 1915-08-02
BENGAL chUTNEY.

A fine relish: One-half pound of brown sugar. One-half pound salt. one-half pound mustard seed, ground; If pound garlic or one-half pound onions; one-quarter pound ginger ground one pound raisins. chopped fine; one ounce cayenne pepper, one-half ounce tumeric: two ounces mustard, ground three pints vine gar thirteen large. sour apples; seven good ripe tomatoes. Chop onions fine; cook apples and toma- toes separate, boil soft and mash through a colander; when cool mix the ingredients we'll and put in stone jar. Put behind the stove in a warm place for several days and do not let 1t freeze.
The Alaska citizen., 1915-08-02
SPICED CRAB APPLES.

For four pounds crab apples allow one pint vinegar, two pounds sugar, half brown and half white. one-half cup whole spices, cloves, allspice. stick cinnamon and cassia buds. Tie spices in muslin bag, boil ten min utes in vinegar and sugar, then add fruit. Fruit should be steamed or cooked until tender; stick two cloves in each apple, then add to syrup. Seal boiling hot
The Alaska citizen., 1915-08-02
VaneyR.R.
TIM E CARD.
Effective April 1o, 1915.

Effective April 19, 1915. Subject to change without notice Train for Chatanika Daily Except
 Sunday.
The Alaska citizen., 1915-08-02

The Turkish Empire is composed of many mixed races. It includes Greeks, Slavs, Albanians, Armen- fans, Jews and Circassians.
The Alaska citizen., 1915-08-02

A number of the following recipes have been contributed by Fairbanks ladies, and all are tested recipes;
The Alaska citizen., 1915-08-02

FIG ICE CREAM
 A delicious variation of caramel ice