davidaulloa/AmericanStories huggingface dataset:
The Monticellonian., 1915-03-25
USING FRUIT THAT Is SOFT
Various Methods by Which It May Be
Prepared in Appetizing Way
for the Table.

Any fresh fruit that has become soft
should be cooked at once with little
sugar added to make a sauce, or 1t
can be made into jelly.
ANY leftover canned fruit may be
rubbed through a sieve and used for
sauce It may be put into ice cream
or nodded into a cornstarch or rice
mixture.
Apple parings and cores should be
stewed to a pulp and then strained
This will make jelly which, spread
on apple tart, will greatly improve it..
1t can also be used for favoring tapi-
oca pudding.
Orange peel and lemon peel may be
used for fiavoring sauces and stewed
fruits. They can be dried and kept
in a glass-covered jar until used.
The Monticellonian., 1915-03-25
Tomato Sauce for Baked EGGPLANT.

One-half can tomatoes, one-half tea.
spoonful salt, one-half teaspoonful but
ter, one teaspoonful sugar
Let these cook 90 minutes.
Mix one teaspoonful cornstarch
with a little water and add to toma-
toes.
Cook two minutes Strain through
a sieve. Mix the yolk of one egg in
saucepan with one tablespoonful
cold water.
Add tomatoes. stirring constantly
Return few minutes to the fire Heat
to boiling point, but do not allow to
boil. Add a little cream.
Serve at once.
The Monticellonian., 1915-03-25
lBy E. SHAWL

Sheep have ever been in the van
guard of civilization This country has
been no exception in this respect. The
magnetism of cheap lands has con
stantly drawn the industry westward,
creating quite general impression
that sheep are Improbable upon high
priced land. This may have been true
in the past, but the industry is under
going an evolution. The range is al
most completely occupied and is con
stantly decreasing in extent. The cost
of raising sheep in the range country
has gradually increased, and today
many western people are returning to
the East for the purpose of raising
sheep. The period of exploitation is
passing and a new era of constructive
live stock farming is at hand, which
means that a more intensive system
of sheep farming upon high-priced land
must follow. This is already in evil
dence in certain localities, and, with
better care than is now generally given
the sheep. should prove more extern
siye. In England the question is not
whether you can afford to keep sheep
on high-priced land, but whether you
can afford to keep high-priced land
without sheep.
In establishing a flock it is better
for the farmer to start on small
scale, unless he has previously had ex-
perience. When one is dealing with
small numbers a mistake in manage
ment or error in judgment is not of
so great Importance as where larger
numbers are involved. Starting with
small flock requires less capital
also. If it is desired to augment the
The Monticellonian., 1915-03-25


salt. half teaspoonful of paprika and
few grains of cayenne, stir until well
( blended. then pour on gradually one
cupful each of thin cream and milk.
Bring to the boiling point and cook
three minutes Reserve a half cupful
and to the remainder add ! p cupfuls
of faxed fish, again heat and heap in
the center of hot platter surrounded
by nodded border of rice Pour
around the reserved sauce and garnish
with parsley.
OeViled Oysters.-Clean. drain ana
slightly chop one pint of oysters. Melt
one-fourth of eupful of butter, add
fourth of a cupful of flour and stir
until well blended: then pour on grad
ua1ly two-thirds cupful of milk Bring
to the boiling point and add the yolk
of an egg, slightly beaten, one-half tea
spoonful of finely chopped parsley,
one-half teaspoonful of salt and few
dashes of cayenne, one teaspoonful of
lemon juice, then add the oysters and
bring to the boiling point Arrange
deep shells in a dripping pan, butter
them and fill with the mixture.
sprinkle with buttered cracker crumbs
and bake until the crumbs are
Drowned
Hot Potato SaIad.-Cook six medium
sized potatoes in their jackets in salt
ed water. Cool, remove the skins and
cut in thin slices Cover the bottom
of a buttered baking dish with the
potato and sprinkle with a half cupful
of finely cut celery. two tablespoonfuls
of chopped parsley, salt and pepper.
Mix two tablespoonfuls each of tara
gon and cider vinegar, add four table
spoonfulsl of olive OIL and slice of
lemon cut third of an inch thick.
Bring slowly to the boiling point, re-
move the lemon, pour over the pota-
toes and let stand in the oven until
thoroughly hot. Serve hot.
The Monticellonian., 1915-03-25

the equally old-fashioned netting. For
long years past this species of hand
work has bene left almost exclusively
to fishermen and their wives.
1t served for fishing nets and that
was about all. But now it is coming
back as fast as it can to the place it
occupied, let US say. a hundred years
ago, in the repertoire of fancy work
for women.
Then was the time when dainty
slipper-cased feet were put forward
and used in the service of the kind of
fancy work known as knitting Now
machinery does a great deal of the
work which human fingers aided by
the foot used to do.
But whether wrought by fingers or
machinery, it remains fact that old
fashioned netting is distinct revival
and that its presence in drawing
rooms throws an air of fashion around
them. The Effects of embroidery upon
it are now more artistic than of yore.
nature as we'll as pictures often serv-
ing as models.
The Monticellonian., 1915-03-25
WORK WONDERS WITH SASH
Dressmakers Are Relying More Upon
Light Touches Than Upon Dis
tinctive Changes.

Instead of announcing drastic
changes in dress the designers are Civ
ing due attention to details and make
a change here and there which is very
effective. They vary the appearance
of the backs of frocks and coats in sew
eral attractive ways. thus relieving
threatened monotony.
In their schemes the sash enters
obligingly. The simplest of simple soft
wool frocks were seen couple of
weeks ago in dark blue in coloring,
with a center fastening down the back
of the corsage instead of in front.
which left the rest looking like jer-
sey. On the hips black MORE sash
was posed. and this ribbon, after trav.
ersing the waist, was brought forward
and tied in loose bow.
This type of frock, known as the
nursery dress" appeals less forcibly
to the majority of women than the
corsage with front fastening, which
The Monticellonian., 1915-03-25
Coffee Eritters.

Coffee fritters may be made as fol-
lows; Into one-half pint of boiling
hot strong coffee that has been
strained, stir one-half cup butter.
When this boils up stir in one pint of
flour; let cook five minutes, beating
all the time, then take off and turn
into an earthen dish. When cool break
five eggs into a dish, but do not beat
them, then turn one egg at a time
into the cool mixture and beat with
the hand till we'll mixed, which will
be about twenty minutes. Drop the
paste in teaspoonfuls into boiling fat
and fry until they crack open. Fill
with coffee filling.
The Monticellonian., 1915-03-25
For Damn Cellars,

When dampness in a cellar or base
ment becomes Objectionable it may be
removed by anhydrous calcium ehlor-
ide One pound OF the salt is sufi
cient for a large cellar II may be
placed in old tin cam The moisture
absorbed from the air collects in the
cans This, however. is not poured
away, but is evaporated on strong
FIRE. and may then be used again Tn
Stacked lime is best suited to exter-
inmate mold. 1t is blown. in the shape
of fine powder. into the creyices and
on the walls. which must be damp.
The Monticellonian., 1915-03-25
Stale Bread.

Small bits of stale bread may be
slowly dried in the oven until crisp
and brittle. then ground in a meat
chopper or rolled. These bread crumbs
should be kept in a covered glass jar.
and may be used for frying croquettes.
etc.
Larger pieces of stale bread may be
eaten with soup in place of crackers
or used to make croutons for soup
tcroutons are little squares of bread
fried in fat. They are usually served
with pea, bean and creamed soups).
Small pieces and broken slices of
stale bread may be used for stuffing,
for griddle cakes, bread omelet and
puddings
The Monticellonian., 1915-03-25
REALIZE VALUE OF HONEY
It's Sweetening Qualities Seem Never
to Have Been Sufficiently
Recognized.

Few housewives realize the value OF
honey. yet in sweetening qualities 1t
surpasses sugar Grapefruit, for in
stance. is much enhanced by treat
ment with honey. Prepare as you
would for breakfast when sugar is
used, only prepare the night before.
Spread the fruit with thick layer of
honey and let stand till morning. 1t
will then be found that the fruit has
absorbed the honey
Apples baked with honey are an
other delicacy not too well known. In
this recipe also the apples are pre-
pared Just the same as though for
sugar. For six or eight apples take
four tablespoenfuls of honey. Mix
with one cupful of fine bread crumbs
and a half teaspoonful each of Gin
namon and lemon extract. Fill the APP
pies. which have been peeled and
cored, with the mixture and bake in
poreelain-lined baking dish that has
been well creased.
For bread pudding make eustard,
using one cupful milk and three table
spoonfuls honey and a pinch of salt.
Bring to the boiling point and add
two well-beaten eggs. Take from the
fire and stir till cool. then pour over
stale bread toasted lightly and busted
lightly with cinnamon. Bake in a
moderate oven half an hour
Spice cake can be much improved
nv using honey instead of sugar
Cream together one scant cupful but
ter and one and one-half cupfuls
honey. Add alternately two we'll
beaten eggs, onehalf cupful milk,
three eupfuls flour in which two tea
spoonfuls baking powder have been
sifted, one cupful each of raisins and
currants and one tablespoonful all
spice Bake in a moderate oven until
brown.
The Monticellonian., 1915-03-25

ricer Add two tablespeonfuls of
butter, or~,hird of a cupful of rich
milk, and one-half teaspoonful of salt.
Beat vigorously two minutes and add
one and half tablespoonfuls of
canned pimento put through a fine
sieve. Beat until we'll blended. Pile
in a buttered, shallow dish and make
as many cavities as one has eggs to
serve. Drop an egg in each cavity and
bake in a moderate oven until the eggs
are set Sprinkle with salt and bits
of butter before serving
Apple When a good fla
yored. firm apple is used the follow
ing method Of making dumplings is
most satisfactory: Make rich hak-
ing powder biscuit dough, roll it out
to half an inch thick. cut in squares
large enough to wrap an apple we'll.
Core and peel the apple and put in
center of the square of dough, pinch
the corners and place the apples in
a steamer to steam or they may be
baked in the oven. Sprinkle with
grated cheese and serve with sugar
and cream.
Delicious little tarts may be made
from leftover strips of pastry Place
chopped raisins and nuts on small
squares, sprinkle with cold water and
lemon juice. pinch the corners togeth-
er and place them in a hot oven to
bake.
Denver cream.-Scald one and a
fourth cupfuls of milk Beat two egg
yolks slightly and add two tablespoon
fuls of sugar and a dash of salt Add
the milk mixture gradually to the egg
mixture and stir constantly until thick,
then add one and a fourth tablespoon.
fuls of gelatin, soaked in a fourth
of cupful of cold water ten min
utes. Strain and add the beaten
whites Of the eggs. Set the pan con-
tanning the mixture in pan OF ice wa
ter, stirring until II begins to thick
en-. then add a pint OF whipped cream.
Three tablespoonfuls of powdered
sugar and vanilla 10 favor
The Monticellonian., 1915-03-25
Making Lime.SuIphur.

strength after bloom buds are ex-
posed. but before they open. Spray
again with a weak solution of lime
sulphur and add two pounds of
arsenate of lead 10 so gallons of the
solution. This third spraying should
be given Immediately after the petals
drop, and is regarded by most orchard
lists as the most important single
spraying of the year.
The Monticellonian., 1915-03-25

states have been rendered treeless by
it. The lime-sulphur spray is best for
peaches and plums, while the soluble
oil sprays are probably best for treat.
ing the apples, because the oil spreads
better on the downy twigs of the APP
pie
The line-sulphur spray is desirable
for use on the peaches and plums.
owing TO its value for controlling
brown rot. Spray Just before growth
The Monticellonian., 1915-03-25

size of the flock, this can be done by
the natural increase, the best eve
lambs being selected each year for
this purpose This should prove more
economical than buying all the breed
ing stock outright. Where the stock
Is produced on the farm only the cost
of production can rightly be charged
against 1t, but where it is purchased
the cost of production plus profit
and very often the price of the repu-
, tation of the breeder must be paid.
By producing the breeding stock him
self the farmer should secure a more
uniform lot and one better adapted to
his own particular conditions. An
other advantage of small numbers. es
pecially where capital is limited, is
that better animals can be produced
A grade flock can gradually be con.
verted into a pure-bred one at small
cost by buying a few pure-bred ewes
and by replacing the grade ewes with
the offspring of the pure-bred. This
is, of course, assuming that a pure
bred ram heads the flock This scheme
also has the advantage of offering ex-
perience to the breeder during time
| when his flock is not so valuable.
The number of sheep that can be
profitably kept will depend somewhat
upon each farmers conditions. The
size of the farm and the number of
acres that can be devoted to sheep,
the natural fertility of the land, and
the system of farming must all be
considered. Whether sheep are a spe-
cialty or whether a small flock is kept
for cleaning up the farm and increas-
ing the fertility are other considera-
| TONS
The Monticellonian., 1915-03-25

quarts OF cold water. Put them IN
saucepan. add a teaspoonful OF sugar
and half teaspoonful of salt, let boil
two minutes. Drain and add to the
following sauce. Melt three table
spoonfuls of butter add three OF
-four and stir until we'll blended. then
pour on gradually cupful of milk;
when boiling add teaspoonful of fine
ly chopped mint, a dash of salt and
pepper. Serve in small cases made of
bread.
Rice With Cheese sauce.-Put
boiled rice in layers into a buttered
baking dish Cover each layer with
spoonfuIs of butter, add three of -four
and, when well mixed, one and half
cupfuls of rich milk When smooth
add half cupful of good favored
cheese which has been grated, few
dashes of pepper and salt to season.
Moistened Sponge Cake-When
sponge cake is little dry steam it
and serve it with the following sauce:
Cream half clpful of butter with one
cupful of brown sugar. add four table
spoonfuls of cream, little at a time
to prevent separation. then add two
tablespoonfuls of chopped pecan
meats. two tablespoonfuls of dates and
a half teaspoonful of lemon extract.
Prune Ice Cream.-Let a cupful of
prunes soak in water to cover over
night. Cook in the same water until
tender, remove the stones and put the
pulp through a strainer. Add cup
full of sugar, four tablespoonfuls of
lemon juice, a pinch of salt and one
and quarter cupfuls of heavy cream,
whipped. Freeze and serve garnished
with nut meats. Thin cream may be
used with the juice of two oranges In
stead of the heavy cream. making an
other and pleasing variety
The Monticellonian., 1915-03-25

by soaking skin side up in pan of
water; often long soaking may be nee
essary. Place in baking pan, add a
small amount of water and put into
the oven TO cook. After the water
has evaporated add rich milk or thin
cream and bake until the cream is
nearly absorbed, leaving enough for a
sauce to serve with the fish.
Calves Brains and Eogs.-Brains
are a most dainty dish to serve, if
carefully cooked. Put a tablespoon
full OF butter in a sauce pan, put in
the brains and cook until thoroughly
done, add four beaten eggs, season
ings, stir until the eggs are cooked
and serve as one does scrambled eggs.
In this way a few eggs will serve sew
eral people.
The following is a dainty dessert
to serve If eggs are plentiful.
Walnut Souffle.-Beat six egg volks.
add a cupful of sugar and one cup
full of finely chopped walnut meats.
Beat the whites of the eggs until
stiff and fold into the mixture. Put
into a well buttered baking dish and
bake until the mixture is firm. Set
the dish in hot water while baking.
Serve with cream
Veal steak.-Cut inch squares OF
veal. dip in seasoned -four and brown
in little hot water. Remove the veal
and add more -four and fat; when
smooth add a cupful Of water and a
tablespoonful of tomato. strained Put
in the steak, cover and set back TO
cook slowly for half an hour.
Cheese should be served in some
form almost daily as it IS a eoneen-
trated. wholesome and nutritious
food.
The Monticellonian., 1915-03-25
Beef Stew.

Cut away the skin and fat from
three pounds of the rump of beef.
Put it into a stewpan with one quart
of broth or water and let it boil up;
season with salt and pepper When
this has been simmering for two hours
shred half the peel of lemon finely
and add to the gravy. Take up the
gravy and place it where it will keep
warm. Thicker and color the gravy,
flavor with hot sauce and lemon juice
and pour over the meat.
The Monticellonian., 1915-03-25

tired of the few ways to
which most cooks con-
fine themselves a new
combination will be well
coined.
Baked Eggs in Pota-
toes.=Cook enough pota-
toes t. make two cup
fuls when forced through
The Monticellonian., 1915-03-25
Pineapple Lemonade.

One cupful of sugar, one of water.
one of pineapple juice, and two
lemons. Boil sugar and water until it
spins light thread. Put the pineap-
pie through the fruit press and aid to
the strip with the juice of the lemons.
When ready to serve, add water and
sugar.
The Monticellonian., 1915-03-25
Saves Socks From Shine

Up-to-date bootblacks have adopted
a celluloid sheet which fits over the
top of an oxford, protecting the hosiery
of the patron from being soiled by the
polish. Its spring top keeps II
clamped about the ankle, and as 1t cap
be wiped off with cloth it Is easy al.
ways to keep 1t clean.
The Monticellonian., 1915-03-25

begins in the late winter. Badly in
tested trees may be sprayed in the
late fall and again in the early spring
When the apple trees are scaly, they
should be given a winter spraying
either in February or in March. with
lime-sulphur or the soluble oil. Then
spray again with lime-sulphur weaker
The Monticellonian., 1915-03-25
Cheese Holders

The fat silver or silver and glass
dish with the little cheese plate in the
center-the fiat part for wafers-is
by now a usual adjunct to the salad
course. Somewhat newer is the fiat
dish with little silver holder for a
glass cup in the center-the glass Gun
for the softer sorts of cheese.
The Monticellonian., 1915-03-25
The Housekeeper,s Reminder.

March. This is the month
To have a thorough housekeeping,
not forgetting the cellar
To start the fight against the fly.
To disinfect for moths, reaches,
etc, before the breeding time.
To spread fertilizer on the garden
If 1t was not put on the ground in
the fall
To prepare for the planting in the
garden.-Woman's Home Companion.
The Monticellonian., 1915-03-25
Determined Curiosity.

There's no use of investigating
that official He hasn't done any
thing
Let's investigate him ard ascer.
tain how he dares draw salary with.
out doing anything.
The Monticellonian., 1915-03-25
Feeding Oats for Eqas.

One poultryman reports excellent
results in egg laying from feeding oats
The oats are cooked about half hour
at night till thoroughly boiling, then
placed in the hay box and biddy has
them soft and hot for her breakfast
The Monticellonian., 1915-03-25

are square, turned-back cuffs and a
collar of serge, on top of which may
be worn another set of white pique
The sleeves are cut in one with the
body and the betting in of the coat
induces gracefulness in the skirt
portion.
The Monticellonian., 1915-03-25

can be diversified at the back in MANY
ways
There is the basque arrangement TO
remember; not the one of old with its
severe angularity, but drapery elon.
gated from the folded fronts of the
bodice and knotted at the back. This
by the way, is a resource for the demi
toilette, which is the only form of eve.
ming dress.
The Monticellonian., 1915-03-25

While the South has more pasture
than any other section of the country
perhaps it has not wakened to it's
value in the hog raising business.
When it does the farmers in that sec
ton will be better off
The Monticellonian., 1915-03-25
Producing Fat Hogs.

It is not matter to be proud of
to produce hogs so fat that they can
not stand up. A hog that is not able
to carry its flesh is sure to have been
wrongly fed and If such an animal is
used for breeding purposes we would
not give much for its progeny.
The Monticellonian., 1915-03-25
/ZeEE~.- 2Ae,<t.eN-.
Mo Idle Gossip.

There's one thing can say" said
Mrs Waggles. and that IS that nev-
er indulge in idle gossip
NO replied Miss Cayenne You
must be given credit for industry in
whatever YOU undertake.
The Monticellonian., 1915-03-25
Lust TIRE place

Nodd-How is the music in the
Bingbang restaurant?
Todd-W Wonderful, was in there
with my wife for an hour the other
evening, and couldn't hear a word she
said.-Life.
The Monticellonian., 1915-03-25
It Depends.

Mistress-Nora. is that policeman
who was here last night your steady Z
Nora-Yis. mum; If decide to stay
here and he amt transferred to an
other post, mum-Philadelphia Public
Ledger.
The Monticellonian., 1915-03-25

appetite.
Dreamed Finnan Had
die With Rice.-Cook a
tablespoonful of chopped
onion, one tablespoonful
each of red and green
pepper, with a quarter of
a eupful Of butter, five
minutes. Add four table
spoonfuls of flour, mixed
with q teasnnnnfnl of
The Monticellonian., 1915-03-25
Raise Standard Animals.

To raise the standard the elimina.
ton OF the inferior is necessary. Do
not keep an animal because it has
good ancestry If the individual itself
Is faulty
The Monticellonian., 1915-03-25

sauce on buttered toast.
is a most appetizing dish.
The asparagus may be
served in a ring of red
or green pepper, or one
of orange and lemon, to
make the dish more at
tractive in appearance.
Peas With Mint.-Re-
move peas from the can,
drain and pour over two
The Monticellonian., 1915-03-25
Better Cows Wanted.

No man after he has studied the
business and become interested is sat
isfied with his herd. He wants better
COWS and is determined to have them
The Monticellonian., 1915-03-25
Daily Thouaht.

Anyone--a fool or an idiot-can be
exclusive. 1t comes easy. 1t takes a
large nature to be universal-to be
inclusive.-Ralph Waldo Urine
The Monticellonian., 1915-03-25
sAvoRY. SATISFYING DISHES.

Perhaps the following dishes may
prove a welcome change to tempt the
The Monticellonian., 1915-03-25

If we are not on top Of our work.
our work is sure TO be on top OF US;
and then il Is not well done work
done ON ton is fun. work done under
meath is slavery.
The Monticellonian., 1915-03-25
Excellent Philosophy.

make the most of my enjoyments
and pack away my troubles in as small
a compass as | ean.-Southey.
The Monticellonian., 1915-03-25

are conforming to the
rules of Lent. Fish is a
good substitute for meat.
and is not in most
places an expensive food.
Baked Maekerel.-Take
a two or three-pound fish,
fresh, If obtainable. If
moi freshen tho salt fieh
The Monticellonian., 1915-03-25
Cause of Failure.

One reason we are not all success
full is that we sidestep opportunity and
shake hands with temptation.
The Monticellonian., 1915-03-25
A COLLECTION OF GOOD RECIPES,

As there are hundreds of ways of
preparing potatoes and we get very
The Monticellonian., 1915-03-25

Be still sad heart. and cease repIning:
Behind the clouds the suns still shin
ing.
Thy lot is the common lot of all.
into each life some rain must fall.
Some days must be dark and dreary
-I.onsfeIlaW
The Monticellonian., 1915-03-25
GOOD THINGS FOR THE TABLE.

Asparagus toannedl. if carefully
steamed and served with a rich white
The Monticellonian., 1915-03-25
CHOICE DISHES FOR OCCASIONS.

This is the time of year when fish
and eggs are often served. as many
The Monticellonian., 1915-03-25

grain
Enclosure
lambs enterRoers allow
the lambs smaller