davidaulloa/AmericanStories huggingface dataset:
Bisbee daily review., 1915-06-18
CITY FATHERS IN
 LIVELY DISCUSSION
 OF EXPENDITURES
Mayor Pro Tenn HenneSsy Is Forced to Vote to Break Dead lock; $500 Will Be Spent on Wood Canyon Bridge.

resolution was passed yesterday
 by the city council at their special session ordering Street Superintend- elt To Wright to begin immediately a bridge not to cost over $500 at the mouth of the Wood canyon road in upper Tombstone canyon. in addition Go considering several other things. Y The motion was passed after a live ly debate in which Councilman Holtz and Cunningham were moved to speak | in a spirited manner The debate l started when Mr. Rolph brought up the matter Of putting in a road back ! Of EN-MayOr John Williams residence. and was refused, the council statiue : that the city was out of funds and that the road was not a city road. Councilman Cunningham stated that he could see no excuse for turning this request down, if the council was going to spend six or seven hundred dollars on bridge at the request of the genuement from Wood Canyon. He said
 'lt We arc going to serve one. in fairness Co Che rest We must serve this man who only asks for S3O or 3iO Go put a road in shape"
 He was answered by Councilman Holtz who said
 'The people who would be served by the Wood Canyon bridge outnum Der those requesting the road back of0 Willi9ms by far and in addition it. would aid an the business men who have to deliver goods in that part Of the city"
 Councilman Cunningham renlicd that he was in favor of the Wood Can yon bridge stating that he considered tt a necessity but said that. if the council did not intend to give tho oth- CT people the little they asked. he was in favor of killing all such re- quests. 'lf we borrow money for one. and we will have to borrow as the city treasury is broke, we might as well borrow enough for all."
 Councilman oltz then made motion that the city refuse to order any such work done It was seconded by Councilman Ecker The motion was killed when d vote was takel by roll call and Councilmen Holtz and Ecber voted yes, Councilmen Ansius and 1
Bisbee daily review., 1915-06-18
CURES
EoreI.n ENchanee ratos

Foreign Exchange rates continue to make low records
 Bank Of England rate unchanged at five per cent
 C. x o. dividend meeting today.
 New York state makes loan of six millions until October 1 at three per cent with six New York institutions
 American Locomotive and Nesting house Electric ask Elizabeth, N. J. for privilege to build plant to manufac ture munitions of war.
 Rock Island expected to ask per mission to issue S2,5OO,O0 receivers certificates to purchase new equip ment
 Iron Age says betterment both in sentiment and in order is reflected in the weeks development in steel
 United States Marines ordered into Mexico to protect American citizens
Bisbee daily review., 1915-06-18
lRv IT nrnrln.El

BOSTON, June 1.-The local holi. day restricted business on the Boston exchange today and coprers showed little change The break in zine and lead has checked hulliah enthusiasm temporarily but We feel that copper has not been allowed any sharp ad- vance and is in a very troue position and that no one need be afraid to buy the copper stocks whenever they are weak
 L--.-. LL-----L---- : L--
Bisbee daily review., 1915-06-18

Calumet & Arizona made record production in May. Output 5,727,OOO pounds. net earnings s6,OO0,OO0. cost of smelting per pound was lowest in company's history
Norwich bulletin., 1915-12-11
A GOOD ECONOMICAL PUDDING.

Dear Social Corner Sisters: I found the editor did not Consign my first epistle to the wastebasket, so I ven ture to come once more.
 What a beautiful fall we are having, such a lovely day today, and I am in hopes that the whole month will be good, the last Friday in the month being such a nice day.
 I do hope, if The Corner sisters have any little inexpensive gifts to make for Christmas they will exchange ideas through our good paper with one an other. At this season, when every thing is so expensive, we are very glad to get gifts for our dear ones that are rather cute so to speak, but that don't cost much. I am going to send in a recipe for a pudding which is used in my fam fly quite a little, because of the fact that it is so inexpensive and when eggs are 65 cents a dozen I cannot afford to make many deserts with eggs. We think this pudding pretty good eating:
 Poverty Puddine-Three cups of bread or cake crumbs, 1 cup of seed ed raisins, IA cup of melted butter 1-2 cup of molasses, 1 cup sweet milk and 1 teaspoon of soda dissolved in the milk. Spice to taste. Steam two hours.
 We have a family of three and find half of this recipe plenty for four peo- | pie.
 We serve this with hard sauce of
 sugar and butter, with a little milk and nutmeg or lemon. Hope some of the sisters will find | this to their liking, too. ! With best wishes to all. GOODY TWO SHOES.
Norwich bulletin., 1915-12-11
WAYS OF SERVING APPLES.

Dear Social Corner Sisters: Here are a few ways of using apples. First, of course, there is apple sauce, which is made from peeling the apples and stewing. Sweeten and put in cinnamon or nutmeg as you choose.
 Apple Pie-I always peel my apples and quarter them and lay them around in the crust and put on my top crust and bake, after which remove the top crust and season the apple and put back the crust.
 Brown Betty-Grato some dry bread quite fine and pare and core apples and chop or slice fine. Butter a baking dish, put in 0 layer of bread crumbs, then a layer of apples, sprinkle with sugar and little nutmeg or cinnamon, dot with little bits of butter and alter nate in this way until dish Is full, having top layer of bread crumbs, sprInkled with sugar and butter. Put in Q little water before baking. Bake until apples arc done, Serve warm with cream or any preferred sauce.
 Dutch Apple Puddlns-Make stifr batter of two cups flour, two teaspoons baking powder, one-fouTth cup butter, one egg, ene seant cup milk, three ta- blesnepns sugar and pinch of salt. Pour in shallow baking dish which has been butteTed, Cut apples in small pieces and press into top of batter, sprinkle with cinnamon and sugar and
Norwich bulletin., 1915-12-11
AUNT JERUsHA's THANKSGIVING
 REUNION.

Dear Sisters and Brothers of the So- cial Corner: 1 want to tell you all what a nice enjoyable time Uncle Jerusha and I had at our home on Thanksgiving day, as our children, five in number came home to spend the holiday with us. the two daughters husbands and one sons wife, and one mother-in-law of the daughter, then the three grandchildren, all belonging to one daughter. making altogether fourteen.
 How I enjoyed it! It has been a long time since all met on Thanksgiv- ing day at home and they all seemed to enjoy it as well as Father and Mother" What lovely day it was for the time of year, and as the time drew nigh for dinner and all were summoned to the table to partake of roast goose and roast guinea, with vegetables and cranberry sauce, pies, all showed good appetites. After the table was cleared off they gathered by the open fireplace and all enjoyed the organ and violin music; and all sang who could. I did enjoy the old hymns and songs. for I do like singing and music, but can neither play nor sing.
 On Friday Aunt Jerusha and her bet ter half were taken for an auto ride, the first they ever had. After calling at my sisters and being served with nice lunch we started on, and to my surprise I was going over a road had not been over surely 30 years; now a nice state road, and the part with which l used to be very familiar was sO different I never knew where 1 was. Time changes places as well as all other things.
 Saturday was a fine day, and they began to leave for their homes (the daughters), and the son and wife left Sunday afternoon; the other two sons are at home.
 l saw by The Corner there was a good number at the last gathering of the Sisters in Willimantic. I should liked to have been with them, but l could not attend. but hope to some time during the winter. I hope all will have a nice time.
 With best wishes to Sisters, Broth CTS. and a Merry Christmas to all, AUNT JERUSHA
Norwich bulletin., 1915-12-11
TRY THIS STEW FROM LEFT
 OVERS.

Dear Editor and Social Corner Sis ters: Sometimes we tire of the left overs from a Thanksgiving or Christ mas dinner, especially the main part, or the turkey, duck or chicken. Some time try the following stew. I have tried it and found it most delicious and appetizing:
 Stew-Bones and meat from fowl, three small onions, three or four small carrots cut in slices or cubes, four olives, gravy, four seasonings.
 Cut the carcass into suitable pieces. Melt in sIewpan some of the fat skim med from leftover gravy, add flour, and when hot put in the meat and heat through thoroughly. Gradually add hot water and gizzard gravy cook ed the day before. When sufficient water has been added for stock, put in onions, carrots, bay leaf, two cloves. a little salt and pepper and dash of cayenne. Simmer for one or more hours. uncovering stew occasionally to turn pieces in stock. Add gravy grad ually, then the olives, and twenty min utes before serving add the potatoes. Serve with currant jelly.
 Nut Caramel Frosting-One and one fourth cups brown sugar, one third cup Of water, One-fourth cup of white su- gar, whites of two eggs. one teaspoon O. vanilla. one-fourth cup walnut meats.
 Boil sugar and water until it will thread. Pour gradually while heating constantly on whites of eggs. and con tinue the beating until the mixture is nearly cool Set the pan containing the mixture in a pan of boiling water, and cook over range, stirring constant ly until mixture becomes granular around edge of pan. Remove Rom pan or hot water, and beat, using a spoon, until mixture will hold its shape. Add nuts and vanilla. Pour on cake and spread with back of spoon, leaving a rough surface.
 Flower Lovers request for paste has been responded to. but may I send in my recipe, which Is very simple to make, and keeps for long time. and is not expensive.
 Flour Paste-One-half cup of flour sifted three times; mix slowly with one-half cup of cold water; cook in double boiler until thick; add one cup of boiling water and cook twenty min utes. When cool, add one teaspoon of carbolic acid. Put in small jar and cover with paraffine.
 Marna: I suspect that I know you. Weren't you invited out to spend an afternoon and take tea not so long ago? I am sure you had a good time, as your hostess was most agreeable. SIBILANT.
Norwich bulletin., 1915-12-11

cream, several kinds of cake. nuts and sweet cider.
 There were friends from Williman- tic, Montville. New London and Nor wich. There were four generations represented at the gathering, the youngest a little tot of four years, who felt her importance as much as the grown-ups.
 Let us hope there are others to be heard from, who will tell us how they enjoyed such a lovely Thanksgiving day.
 We pass along this way but once and should make the most of our days as they pass by.
 Joan: I am very glad to know where I belong. I am so far away from No. I don't know as they will own me.
 Betsey Bobbett: I met one of the sisters the other day and she told me certainly did not belong to No. 1, so I am afraid if I should, attend No. Is function I should be putting in. supposed we were all one family and would be welcome anywhere at the meetings.
 Hoping to hear from some of the sisters now they enjoyed the good old time festive day, I will wish you all goodbye.
 DOM PEDRO.
 Ct has been repeatedly stated by the sisters organizing these $. c. clubs that all the family was invited. The sister was mistaken.-S. c. Ed.)
Norwich bulletin., 1915-12-11
SIMPLE THINGS FOR CHRISTMAS

Dear Social Corner Sisters: As I was reading my favorite magazine, The Nautilus, the other day, I saw two suggestions which require no particular talent for their demonstration.
 The first was the easy way of mak- Take a new envelope and seal it and then cut diagonally with scissors across the corners. commencing half down the envelope. These fit the page of any book you may be reading, and may be used to mark the pages from which you would like to copy some phrase or paragraph. One hundred of them in a single book will not strain the binding. A bunch of envelopes costs five cents, and each envelope makes four, so that the cost is a nickel hundred.
 These may be ornamented by the addition of a small picture of any kind or by little water color designs.
 They may be made from thin water color paper, or any Of the unruled pretty colored writing papers, or peb- inches and fold ever in the center. They may be fastened with a slip of pasted paper on the inside and marked along the closing line 70 initiate lacing, or they may be actually drawn together or laced with pretty silk twist. If you are a lover of books 1t will pay you to make a score of them <or yourself.
 The other handy thing for en InVa- lid, a decrepit person or G crippled size for a dozen or sWo cf pockets into which whatever they E.eed for their as- sistance or amrEerneES may be put. For an aged or weak person-glasses, sewing implements, books or whatever they constantly need or desire and for
Norwich bulletin., 1915-12-11
NOW IS THE TIME TO MAKE
 CANDY.

Dear Editor and Social Corner Sis ters: l enjoyed reading your delight ful letters in last weeks paper. Can dy may or may not be, Good for one" make it, and the homemade candies are usually more wholesome than those that are bought.
 Pendant: Three cups granulated sugar, one cup water one-quarter salt spoon cream of tarter. Put the ingredients ir a copper or granite saucepan; stir until the sugar is dis solved, but no longer. Boil until the mixture makes a very soft ball when dropped in cold water. After it has boiled a few minutes sugar will ad- here to the sides of the kettle. This should be washed off as soon as it forms with the hand first dipped in cold water. Pour the mixture slow ly on an oiled marble slab or large platter; let it cool until pressure with the finger leaves a dent on the sur face. If stirred while too warm or if cooked too long, it will granulate and must be recooked, adding more water When it will dent work the mass with a wooden spoon keeping the mass in the center as much as possible. Continue to stir until creamy; then work with the hands until perfectly smooth. Put in a bowl; cover with oiled paper to ex- clude the air and let stand for 24 hours. Make into balls for cream chocolates and centers of walnut creams, date creams, etc, adding havoring as desired For cocoanut creams stir in grated or dried cocoa nut.
 Quick Fondant White of one egg. confectioner's sugar. favoring. Beat the egg very stiff; stir in as much confecticners' sugar a sthe egg with hold: flavor and mold into small balls
 Chocolate Creams: Roll fondant into balls; dip them in melted choco- late and stand them to dry on waxed paper.
 Ihe necessary utensils are a wire fork and very small double boiler The chocolate when melted should come nearly to the top of the inner boiler Melt the chocolate; cool to about 80 degrees F.; drop a ball of fondant in to the chocolate; with a fork push it below the surface; remove carefully with the fork.
 Chocolate Cream Mints: Melt fon- dant owed hot water; flavor with oil of pepperment and drop from the tip of a dip in melted chocolate as directed for chocolate creams.
 Noueat: White of one egg, one tea spoon vanilla, two tablespoons cold water cOnfectioners sugar, two pounds chopped nuts. Beat the egg to SUIT roth; add the water and stir in enough sugar to make a stiff paste. Turn out on a molding board well dusted with confectioners' sugar, and work the nuts into the paste Roll out to the thickness of one-haIf inch; cut into strips half inch wide and an inch and a half long and put on waxed paper to dry.
 Molasses Candy: Two cups of molasses, ore-half cup vinegar, one cup sugar, butter size of an egg. Put nolasses, sugar and vinegar in a pan and boil Until the mixture hardens when dropped into cold water Pour into buttered pans; mark into squares and set aside toharden.
 Cinnamon Candy: One pound gran ulated sugar, one teaspoon vinegar, one cup water, twelve drops of oil of cinnamon. Boil mixture until a little of it hardens when dropped in cold water; pour into shallow buttered tins
Norwich bulletin., 1915-12-11
MOCK TURTLE SOUP.

Dear Social Corner Sisters:-I am sending in a few recipes:
 CaIfs Head, or Mock Turtle Soup One calfs head. two quarts brown stock, two quarts water. one-third cup sliced onion and carrot cut in dice, two tablespoons butter, four table spoons flour, six cloves. one blade mace six allspice berries. one Chilli two Sprigs thyme. one tablespoon salt, Clean calf's head thoroughly, cut in half and wash in salt water. Remove brains and tie them in coarse muslin to be cooked separately. Cook calfs head until tender. about five hours in four quarts salted water. Remove meat from bones, return bones to the kettle, add vegetables and seasoning, and boil until the water is reduced to two quarts. Strain and cool, then remove fat and add the brown stock. Then melt and brown the butter, add four cook until smooth and combine with soup for thickening, and simmer for five minutes. Cut tongue into dice: chop the meat fine; cook the brains twenty minutes add with thyme a little beaten egg to bind it to- and fry brown in a little butter. Put meat balls and diced tongue into a tureen and strain the hot soup over them. The soup may be put in ster- ilized glass jars.
 Aunt Abbie, Aunty No. 1. Lucinda and Dom Pedro:-Cards received. Many thanks to you all.
 Paula's Anniversary: Thirty five years, January 18th.
 Best wishes to all Cornerites.
 PAULA
Norwich bulletin., 1915-12-11
preciate the blessings once enjoy

preciate the blessings I once enjoy ed.
 The fresh killed poultry, rosy checked apples, hickory nuts, wreaths of evergreen, jars of preserves and jelly, homemade pies. cookies and cakes are all acceptable gifts and l must not forget to add the fresh laid eggs which are considered priceless by the city dweller who seldom eats them at their best, no matter how much is paid. These may all be pack ed in a Christmasy fashion that will be sure to give u1bOunded pleasure to the recipient. For the city dweller to give to the country friends, there are books, magazine subscriptions, pictures, fancy dishes, linen sheets and embroidered pillow slips
 For those, who like myself have heart full of love and Christmas cheer, but very little money with ] which to spread it. I find that a long i friendly greetings. snap shots of fla ] miliar faces and scenes, q pretty handkerchief, lingerie, ribbons that 1 may be slipped in a letter. and car ! ried for ten cent stamp, memory | book purchased at the ten cent store for a nickel and filled with tested re- | cipes of various kinds are sometimes l even more appreciated than the more ! expensive presents received
 1 I think except among our own fam [ fly anu IilCSI 4nllIIldLt lI-tlluS lALdL u | costly gift is more of burden than a ! blessing. As for myself, l wish 1t l were an unwritten law that store" presents be given only to the children, i and just gifts of love which require only thoughtfulness to others.
 Before closing I want to repeat the suggestion made by a Sister in a re- cent letter not to forget the box of home made candy appreciated by all. Some simple recipes are:
 Nut Drops-Two cups brown sugar. One-half cup milk. butter, size of an
 English walnut. Boil just eight min
 utcs (3fter it begins to boil) take off
 add fiavoring and one cup chopped
 walnuts. Beat till thick and drop on
 waxed paper or buttered pan.
 creamed WaInuts-Beat together, white of one egg with an equal quan- tity of cold water. Stir in confection- CTS sugar till very thick paste. take about a teaspoon of this mixture, roll into a ball with the fingers and press a whole nut meat on each side.
 Fudge-Two cups granulated su- gar, One-half cup cream. either sweet
 or sour, two squares chocolate, one
 teaspoon vanilla Boil fifteen min
 utes. remove from fire. beat till thick,
 pour in pan and cut in squares.
 Creole ReIIs-Add to one cup milk,
 butter size of an egg, and let come to
 a boil, after which add three cups
 light brown sugar. bring quickly to
 boiling again till it reaches the soft
 ball stage when it is done. Remove
 from fire and beat, add one teaspoon
 vanilla and one cup nut meats. When
 it creams form in mounds.
 l Sugar Dates-Remove stones, fill
 cavity with a peanut, roll in powdered
 or granulated sugar
 A Merry Christmas to you all. | HORTENSE
Norwich bulletin., 1915-12-11
HOW THE FIRST SOCIAL CORNER
 CLUB DEVELOPED.

Dear Editor and Friends: Just word in explanation to Farmers Daughter, as I see she has not close ly followed the doings of Club No. l, and is greatly mistaken if she thinks I am getting up a club in Williman tic"
 What is now the Social Corner club No. l, and in fact, the very beginning of all these clubs, picnics and social times, was originated and started Oct. 12, 1912, by Married and Happy at her home.
 4 few months later four of us met with this same sister and over our cup of tea discussed the dreSSmaking contest and other important matters. A few weeks later a few of the writ CTS spent the afternoon with me. Then a small party of us met with Aunty No. l to give assistance, if necessary, in Ready's first tattinS lesson; but she proved such an apt pupil our advice was not needed or needed.
 When we Ret with Biddy our num- bers were increasing and have been since till this winter it seems feasible to have centrally located room. large enough to entertain al who wish to participate in our good times and be- come acquainted with 'Who is Who" So I only announced the fact that a hall had been procured and we were to meet once a month.
 It surely seemed good-like old times ito see a letter from Billie again, and Faye Verna is also an old time favorite.
 Aunt Mehitable: Was glad to see you in the ranks again. You must be sure and meet with us next time-if only you can spare a short time. Olive: Ha! ha! That's easy to guess, just as easy as the other one was. I'll know what to call you when I see you Dec. S.. If you think I have 1 changed my name, guess what it is. Calla Lily: Tell us about the pretty things you are making, perhaps the hints might help some of us. A Good Chocolate Cake-Three ta- blespoons of cocoa, 1-2 cup milk, yolk of one egg, cook till thick, then add 1 cup sugar. 1-2 cup milk, 1 large tablespoon of butter, l teaspoon soda, 1 1-2 cups sifted flour, salt and vanilla. Another One-One cup sugar and one egg stirred well together; 1-2 cups of flour sifted with 1 1-2 teaspoons bak- ing powder; melt together, butter one half the size of an egg, and ? squares of chocolate, add last of all 1-2 cup water, 1 teaspoon of vanilla. Almond extract always blends well in chocolate cake, but use only a lit tie. The best chocolate filling or frost ing is the mocha. Use what sugar is needed, add a small piece of butter and moisten with hot, strong coffee to | the right consistency to spread. THEODA.