davidaulloa/AmericanStories huggingface dataset:
The Monticellonian., 1915-05-27

the yolks of the eggs very light. str in the butter, flour and milk in which the yeast is dissolved. Mix well and add the beaten whites. set to rise and when light bake in well-buttered muf- fin pans.
 Another recipe is like the above with the addition of half cupful of sugar and a half cupful of melted but ter. These are really most dainty mullins. Mix and let rise as usual, and bake in the buttered muffin pans when risen full
 English Bath Buns.-Dissolve one half yeast cake in a cupful of luke warm milk, add two cupfuls of flour or enough to make a sponge. Let rise until light, then add two-thirds of a cupful of melted butter and four well-beaten eggs. Knead and let rise for an hour. Make into balls the size of an apple and press entrants and candied peel into each. Let rise in 6 warm place, brush with melted but ter, sprinkle with sugar and bake in a hot oven.
 Perfection Muffins.-Mix together three cupfuls of four, one cupful of corn meal, two teaspoonfuls of baking powder, one tablespoonful of sugar and one teaspoonful of salt. Add a quarter of cupful of softened lard or butter, three well-beaten eggs and two cupfuls of milk. Beat into a firm batter and when risen bake in well-buttered muffin rings.
 Rice Muffins.-Take cupful of boiled rice, two cupfuls of four. two eggs, beaten well, three tablespoon fuls of lard or butter. teaspoonful of salt and milk enough to make thin batter Beat hard for three minutes, and bake in hot muffin pans in a quick oven. Served with maple sirup, these are hard to equal.
The Monticellonian., 1915-05-27
HOME THAT IS TRULY HOME
It's Creation Is Wholly the Art of Woman, and Really Her
 lifes Best Work.

A home is not merely house; it Is loved associations, where you can wear old clothes, and think old thoughts, and hear familiar voices without hearing them. You can be happy there, and be comfortably un- happy, be thoroughly unpleasant will think no worse of you than they do already. Luxury cannot make a home, nor can books, or pictures, or rugs, or bric-a- -brac. cat, a canary, two geraniums, a Bible and an old rocking chair may. make one of the loveliest homes in the world. At the same time a home is not necessarily happy because it is the house of pow erty, as some would have us believe
 The art of creating home atmo- sphere is wholly the art of woman, and she has none more charming. Mere care will not do 1t, or mere neatness and tidiness; indeed those things sometimes work the other way. The love of prettiness will not do it; good cooking will not do it, all though it is a mighty help. Even be- ing gay and merry, and kindly yourself is not quite enough, although it helps even more than the cooking. Suc- cess in homemaking, as in everything else, requires that you shall feel real joy in your work. If 1t is drag, if it is an irksome duty, if your mind Is on a thousand outside things that are not home. you cannot make home what it should be. Not that the home maker should think of nothing else. That is neither desirable nor possible. But the woman whose first pleasure is to create that beautiful thing, home, will be a precious and permanent in fiuence not only to her own family, but to all her household, to all her guests, to the whole community in which she lives.-Youth's Companion.
The Monticellonian., 1915-05-27

amount of water takes out the fla Vor of the vegetable, and it is wasted. Carrots cooked with new potatoes, new peas and onions and when ten der. add some chopped cooked bacon and milk enough for sauce, is a most appetizing dish
 Austrian Carrots.-Scrape 12 car rots and cut in quarter-inch strips, cook until tender, and add a table spoonful of butter, tfree-fourths of a cupful of sugar. a teaspoonful of salt and half cupful of vinegar, cook until the carrots are clear and trans lucent
 Carrot Pie.-Gather the following in. gradients: One eupfuI of cooked sifted carrots, one and a half pints of milk, two eggs, eupful of sugar, two tablespoonfuls of flour. a half teaspoonful of salt, a teaspoonful of cinnamon, teaspoonfu of ginger. a dash of nutmeg, add cloves and a half teaspoonful of vanilla extract. Beat the eggs, to which add the salt, then add the sugar mixed with the
  four and other dry ingredients, thor oughly mix, and add the milk and va nilla Pour into a well made crust and bake.
 Carrot Puddins.-This is a famous old pudding which will keep indefi- nitely and is very good with a rich sauce. Scald a cupful of milk, and pour 1t over three cupfuls of bread crumbs. Mix a half cupful of light brown sugar, a teaspoonful of salt, ginger, cinnamon, and fourth of a teaspoonful of nutmeg together and cream with half a cupful of butter. Add a cupful of cooked sifted carrots. three well-beaten eggs, beat we'll, then add a cupful each of figs or dates. chopped, and cupful of raisins. dredged with a half cupful of flour. Mix all together and steam three hours. Serve with hard sauce or with an egg sauce.
The Monticellonian., 1915-05-27

wondered what was wrong. The chill dren came home at night hollow to their heels and toted away in their dinner baskets each morning enough good food to gorge hungry harvest hand. In time they discovered that a pig in a pen on the schoolhouse grounds was rapidly growing as large one way as the other.
 All of the breeders who offered to sell purebred pigs to members last year at s10 each have renewed their offer this year. and few new names of breeders have been added to the list of those cooperating to place Georgia on a purebred basis. The state is developing a new standard of agriculture, due largely to the activity of the juvenile farmer. This new az riculture spells purebred pigs and 100 bushels of corn to the acre. Last year 3,200 members of corn clubs raised an average of 5S bushels of corn on an acre of iand, while the average yield of corn per acre in the whole state was under Is bushels. The pig club boys, in some instances, raised pork at three cents per pound.
The Monticellonian., 1915-05-27
MAKE FARM SElF-SUSTAlNING
on Selection of Crops Than on Land He Is Working.

Land values have increased won derfully in Alabama within the last few years" said J. M. Kyser of Albert vile. Ala, to a Birmingham Age-Her- ald representative the other day.
 This in my opinion is due more to the thrift of the men who till the land than to natural fertility of the soil. The prosperity of the farmer. I believe. depends more upon his judgment in choosing the most suitable crops for cultivation than on the land which he works.
 For example. there are great number of farmers in my own locality who are now independent of outside conditions. They raise corn, potatoes. meat and other. products, which are readily used at home. In this man. ner the farm as unit Is made self-sus- taining, and is not much affected by business depression. Farm lands which only a few years ago were val ned at about ten dollars an acre are now selling for from forty to one hun dred dollars. l believe our farmers are in much better condition than those of Alabamas black belt, who were content to eonfine their efforts mostly to the cultivation of a product a great portion of which must be shipped to all corners of the globe"
The Monticellonian., 1915-05-27
HARVEST THE PEANUT CROP
Good Plan Is to Turn In the Hogs-if Wanted for Hay and Seed, Turning
 Flow May Be Used.

good way to harvest the peanuts is to turn in the hogs. However. If the crop is to be harvested for hay and seed turning blow with the moldboard removed may be run along the rows to lift out the nuts. Men should follow to shake the vines and nuts free from soil particles and toll them into small punches.
 The vines should be allowed to lie three or four hours and then be placed around central stakes to cure. The stakes should have two small crosspieces of ath about eighteen inches long set eight inches above ground They will keep the peanuts from coming in direct contact with the ground. Stack with the pods we'll to the center and give slope to the vines to shed water.
 Roll a little bunch of vines togeth. CT and press down over the point of the stake to form a top. Do not use a heavy cover or wet or green hay or the nuts will spoil. The pea nuts should cure in these stacks from four to six weeks before going into the barn.
The Monticellonian., 1915-05-27
Washino ShaWls,

To wash knitted or crocheted shawls, fold them as fiat as possible and lay carefully in pillow case, run through at intervals with basting thread to keep flat Then they should be han died like other flannel or woolen goods, says the Dallas News. If washed separately, observe the usual precautions for woelen goods, gently squeezing through the hands and keep ing the suds and rinsing water of the same lukewarm temperature. Take out of pillow case, but do not hang knitted goods up to dry. Put in the oven on big platter, shaking and turning occasionally. or lay on clean cloth in the sunshine.
The Monticellonian., 1915-05-27
For Hot Biscuits.

Any hostess who brides herself on her delicious biscuits should not fail to keep them tasty by having them covered during the meal, so that they will retain the heat. An attractive cover can be made of white linen hay ing a square center and four pointed ends. On one of the pointed pieces two biscuits might be embroidered. To make the design more realistic you can tint the biscuits brown and then outline the edges of them. Or, in place of using the design, embroider the words Hot Biscuits" on the linen. Have such a cover ready for the next plats of hot biscuits you serve to your friends and enjoy the praise you will receive for your needlework and your culinary ability.
The Monticellonian., 1915-05-27
HOW TO COOK VEGETABLES
To Attain Best Results, These Worth While Observances Should Be Kept
 Strictly In Mind.

1. Use the freshest vegetables that can be procured.
 2 All fresh green vegetables should be placed in boiling salted water.
 g. All dried vegetables, such as beans, haricots. lentils. etc, should be placed in lukewarm water
 f. The use of plenty of water in the cooking of al sorts of cabbage and sprouts is not only preservative of color; 1t is also advantageous in reducing the disagreeable smell which cabbage water always has.
 5. Never allow vegetables of any kind to remain soaking in the water in which they were boiled; drain them at once when they are cooked.
 6. It Is waste of money to buy old. dried vegetables, and waste of time to try to cook them.
The Monticellonian., 1915-05-27
ORGANIZE FOR COOPERATION
Consider Necessity for Organization, , Competent Manager and Sufficient
 Capital to Work With.

Farmers organizations along CO., operative lines is a good thing. Co- operation is here to stay. But mere organization of farmers into private joint stock corporation does not neees- sarily meah cooperation. There is a greater difference between corpora ton and cooperation than just the difference in spelling.
 Furthermore no farmers society organized along cooperative lines should be tried without at least three things being considered. First. is there a real need for such an organi- Zation?
 Second have you competent manager within your reach to whom you can afford to pay first class salary for first class results? Is he & relative of any Of the promoters? If so. better get man from outside the community.
 Third. is there sufficient capital in sight. consisting of cold cash, to run the business a year without profits. if necessary?
 Keeping these things in mind. We say go ahead. It's a good thing!
The Monticellonian., 1915-05-27

When love labors it needs no over seer.
 There is no joy gained except when joy is given
 Love is always on the market, but never on sale.
 Confidence in ourselves becomes egotism in others
 The best cure for ones sorrow is care for another's.
 Our success depends upon what we do with our failures.
 'Tis rainy-day job to fix the porch and window screens.
 It takes only a little better feeding to double the profits.
 The life counts for little that al ways counts the cost.
 Crowd the willing colt or boy; make a balky horse or man.
 The extremist is seldom right - that's why he gets left.
 Better fail trying to do right than succeed in doing wrong.
 No day Is more dangerous than one that dawns without its duty.
 No one ever holds principle unless it is the principal thing he holds.
 It is a good deal easier to talk about feeling good than it is to walk about doing good
 Publicity is good for doubt. suspi- cion, erookedness, and honesty-in short, it is good thing all around
 Ensilage is corn sauerkraut. and is the cheapest form in which the corn crop ca. be placed in the feed manager. A sickiy yellow cast over the grain fields indicates a shortage of nitrogen, and the need of clover, manure and soiling crops.
 Rape, sown broadcast through the cornfield just before the last cultiva- tion, gives rich growth of succulent feed for late fall use.
The Monticellonian., 1915-05-27
NUT TREES ARE PROFITABLE
Higher Prices Seen for Them in Near Future-States Should Encourage
 Timber Planting.

It cannot be said too often that 1t is wise for our people to plant nut trees. Consider the destruction of our forests and the rapid increase Of our population. A scarcity of nuts and high prices for them can be seen in the near future. In all sections of our land there are some nut trees that will do we'll Pecans for the Gulf states, chestnuts for the East, hickory and walnuts for the Missis- sippi valley. etc. Let the soft tim. Der shelter belts about the home be replaced by nut trees. They will steadily grow into money. Fifty years from now the income secured through the suggested change would amount to millions of dollars.
 The states should encourage timber planting, and especially by wise pre- miums the growing of valuable tim Der and nut trees.
The Monticellonian., 1915-05-27

with pastry, mix together the rhu- barb, sugar, crackers, egg and raisins and fill the crust. Cover with lat ticed top Bake about forty minutes in a moderate oven.
 Rhubarb and Pear SaIad.-Bake two cupfuls of rhubarb with a half cupful of sugar till tender but not broken. then chill. Mix together four table spoonfuls of olive oil two of lemon juice, teaspoonful of sugar. salt and cayenne to taste. Arrange rhubarb and six halves of canned pears on bed of lettuce, pour over the dressing and sprinkle with six tablespoonfuls Of chopped candied ginger.
 Ginger Creams.-Mix cupful of molasses, cupful of sugar, cupful of sour cream. two egg yolks and half-cupful of melted lard Mix four eupfnls Of pastry flour, two teaspoon fuls of soda, teaspoonful of cinna- mon, teaspoonful and half of gin ger, a teaspoonful of cloves, and a tablespoonful of salt. Let stand after mixing we'll to swell. then drop by teaspoonfuls two inches apart on buttered sheet Bake in a moderate oven. A raisin may be placed on top of each before baking or nut may be used for the top. They may be frosted with an orange favored frost ing using confectioners' sugar and or ange juice with rind for flavoring.
 Frozen Prune fiuff-Soak two cup fuls of prunes over night in three pints of water. In the morning add cupful of sugar, the rind of half an orange and cook until the prunes are tender. Strain off the juice and re- move the peel Stone the prunes, rub through a sieve into the juice and chill. add a halfcupful of finely chopped walnuts and two egg whites unbeaten, then freeze. Serve gar nished with orange marmalade.
The Monticellonian., 1915-05-27
Jelly JumbIes.

One-half cupful butter, one cupful sugar, one egg, one-half teaspoonful soda, one-half cupfui sour milk, one quarter teaspoonful salt, flour, currant jelly. Cream the butter, add sugar gradually, egg well beaten, soda mixed with milk, salt and four to make a soft dougn. Chill and shape, using a round cutter On the center of one half the pieces put currant jelly. Make these small openings in remaining halves, using thimble, and put pieces together. Press edges slightly and bake in a rather hot oven, that jum- bles may keep in good shape.
The Monticellonian., 1915-05-27

water, HlA ana give hard beating, let rise until light, cut down three times with sharp knife, make into rolls. let rise until light and bake in a moderate oven.
 Kentucky RolIs.-Take four cupfuls of flour, one tablespoonful of sugar. one teaspoonful of salt. two eggs, half cupful of lard, a half cake of com- pressed yeast. Mix the lard, sugar and flour, dissolve the yeast in little lukewarm water, add enough warm milk to make batter, beat well, to thoroughly mix the yeast and set in warm place to rise When light. add more four to make stiff dough and let rise again. When light make into rolls and when risen the third time bake in hot oven
 A cupful of freshly mashed potato added to any roll mixture will make a most delicious roll mixture. and one that will keep moist for some time. A bowl of the dough may be set away in the ice chest and baked a day or two later, and they will be even better than the first baking.
 Mush Muffins.-Take a eupful of cornmeal mush, oatmeal. farina or any other leftover cooked cereal add a tablespoonful of melted butter, one of sugar. teaspoonful of salt or less. one-fourth of yeast cake dissolved in a eupful of lukewarm milk, and two cupfuls of sifted flour. Mix we'll and put to rise over night. In the morn- ing beat we'll and fill the muffin pans half full. Let rise and when light bake half hour in a moderate oven.
The Monticellonian., 1915-05-27
Sour Cream Cookies.

One egg beaten light, one heapipg cupful sugar, one-half teaspoonful soda in one cupful sour cream, one-half cup ful butter, and fiavoring. and pastrs flour to roll. Cream butter and sugar, add egg and the cream and whatever favoring you prefer. then flour enough so you can roll. Moisten top of cookies with little milk and beaten yolk of egg. This makes them look nice. but may be omitted.
The Monticellonian., 1915-05-27
Books on the Farm.

The farm library should be one of the most interesting libraries since 1t may embrace a wide range of practi. cal subjects and still be within the scope of actual benefits to its owner.
 Works on birds and insects in their relation to agriculture and fruit grow. ing should be in every farm library A good work on the veterinary order. treatise on fruit growing by some recognized authority. and any other scientific works the different tastes of a family may demand
 The value of good home library for the farmer can hardly be oyeresti. mated
The Monticellonian., 1915-05-27
N11 1NAl weeQ.
Detachable Window Bars.

Steel window guards, designed to furnish adequate protection against robbers. have recently been invented which may be attached to or detached from a casing at will. They may be htted to window almost in mo- ments time without difficulty, or dan ger Of marring the woodwork. The bars are so arranged that they fit into grooves along the sash The grating cannot be removed when the window IS open.-Popular Mechanics Maga. zine.
The Monticellonian., 1915-05-27
Remarkable Double Tree.

There is said to be in Kentucky a tree bearing each year crop of wal nuts and crop of mulberries; and the curious phenomenon is accounted for by the supposition that mulberry seed fell where a walnut lay in the ground. and the young shoots came up side by side and united their forces into one solid trunk. This supposi- tion seems feasible from the fact that the bark of the tree is on one side that of walnut and on the other that of the mulberry.
The Monticellonian., 1915-05-27
Develop the Bov.

what is there unreasonable about letting every ambitious farm boy have an acre of good land. to farm exactly as he pleases? Let him spend a little extra time and money on it. He will be learning all the while, and devel. oping the habits of study and concen. tration. the lack of which is respon. sible for most of the failures in the world
The Monticellonian., 1915-05-27
Surely He Didn't Mean-

Master of the House (to complain ing servanD-"Dear, dear. James, I'm tired of these continual kitchen squab- bles." Servant-"Well. sir. 'ow would you like to be called an addle-headed old idiot, supposin' you wasn't one, sir?"
The Monticellonian., 1915-05-27
To Clean a Copper Kettle,

To bring copper kettle back to its first brightness. wash with soap and water, then make a paste of a knife powder and paraffin and SCOUT we'll. Two or three cleanings may be necessary to bring it back to its orig inal brilliance
The Monticellonian., 1915-05-27
Cause of Worn Out Farms.

Many good farms are being worn out by the too universal a-year-at-a. time policy of renting, Given what might be called a fair renter, a fair landlord, a fair farm. the several years lease is by far the best thing from every point of view.
The Monticellonian., 1915-05-27
Kill Asparaaus Beetle.

Asparagus beetles eat foliage and lay eggs on the stalks which spoil their appearance. Dust with py- rethrum when harvesting. After cut ting it over. spray with arsenate of lead. When cutting never leave old stalks on the patch.
The Monticellonian., 1915-05-27

one which may be kept for winter use and afford
 variety when there are few fresh vegetables to be had reasonable prices. The little new carrots are delicious cooked until tender in
 just enough water to cook them without burn ing aITsing a large
The Monticellonian., 1915-05-27
 Chanuino Location,

When a farmer or a renter changes to region with which he is not ia. miliar he should give much thought to the climate and the soil requirements He should study the success of his neighbors. following their plan as much as possible the first year.
The Monticellonian., 1915-05-27
lnteIlectuaIlsm

Intellectual culture has no necessary relation to purity or excellence of character. In the new testament an- peals are constantly made to the heart or man and to the spirit we are of" whilst allusions to the intellect are of rare occurrence.-Samuel Smiles
The Monticellonian., 1915-05-27
 Maitre d,HoteI Sauce.

Make a teacupful of drawn butter; add to it the juice of a lemon, two tablespoonfuls of minced onion, three tablespoonfuls of chopped parsley, a teaspoonful of powdered thyme or summer savory, pinch of cayenne and salt. Simmer over the fire and stir we'll Excellent with all kinds of fish
The Monticellonian., 1915-05-27

known in the North. Here are some rec ipes:
 Sally Lunn. - T a k @ four cupfuls of flour, three eggs, one tea spoonful of butter, one cake of yeast and two cupfuls of milk. Beat
The Monticellonian., 1915-05-27
Working Capital.

Working capital means money on hand and in the bank. Confine your business to the working capital at your disposal.
The Monticellonian., 1915-05-27
Sneak Up.

Recognition never comes to those who sit and wait for 1t without in the least disturbing the peace and quiet of the community in which they live. Don't be afraid to talk. A good word Is vet to be spoken.
The Monticellonian., 1915-05-27

fuIS or flour, four eggS, four tablespoonfuls of sugar, two tablespoon fuls of butter, one cake of yeast and two cupful5 of milk. Dissolve the yeast cake in a quarter of a cupful of lukewarm watar p,iy and oiya a
The Monticellonian., 1915-05-27
Iono Rows in Garden.

Where 1t Is possible to do so. ar range the garden so there will he long rows. Then much of the cultivation can can be done with horse or team.
The Monticellonian., 1915-05-27
Prices for Farm Products.

The system of marketing has a great deal to do with the prices for farm products. Look well to this part of farm production.
The Monticellonian., 1915-05-27
Can't Be Made

One thing funny about ship" Whats that?"
 When she's tied up. there's no question of knots"
The Monticellonian., 1915-05-27

I know a little garden-close
 Set thick with lily and red rose, Where 1 would wander if I might From dewy dawn to dewy night. And have one with me wandering.
The Monticellonian., 1915-05-27

IIdut or IHt CUlII UIIIdtIUII of raisins and rhubarb is one we'll liked.
 Raisin and Rhubarb Pie.-One and a half cupfuls of T h u b a r b peeled and diced fine, a half cupful of raisins, IA cupfuls of sugar. two rolled crackers and one egg. Line a pie plate
The Monticellonian., 1915-05-27
The Weapons,

Our political organization will have to fight hard battle"
 Then it had better use machine guns"