davidaulloa/AmericanStories huggingface dataset:
Valdez daily prospector., 1915-09-29
MRS. E. WINTER

MRS. E. WINTER Will retrim or make your hats to order. Satisfaction guaranteed. Sev- eral years experience before coming to Valdez.
 LADIES' FURNISHING STORE, If. Mckinley Street.
 Pictures developed at the Valdez Drug Company. If.
 Fancy Stationery at the Valdez Drug Store.
 Mems waterproor Dress Coats, $7.50 and up. s. Blum & Co.
 Fresh cream and buttermilk always on hand at Love-Whitley's. If Suits pressed for $1.00 at Silver mans, the tailor. Telephone 198. If Do You Know How to Choose a Good Wife?
 Fresh cream and buttermilk al- ways on hand at Love-Whitley's. If
Valdez daily prospector., 1915-09-29

Fresh cream and buttermilk always on hand at Love-Whitley's. If
Valdez daily prospector., 1915-09-29

Suits pressed for $1.0O at Silver mans, the tailor. Telephone 198. If
Valdez daily prospector., 1915-09-29

Fancy Stationery at the Valdez Drug Store.
Valdez daily prospector., 1915-09-29

Mems waterproor Dress Coats, $7.50 and up. s. Blum & Co.
Valdez daily prospector., 1915-09-29

Pictures developed at the Valdez
 Drug Company. If.
Rocky Ford enterprise., 1915-02-26
Broaden Health Service.

II would not Abolish the public
health service il | could" said SEN
ator Works Il would make it broad
cr, more tolerant. more humane.
would have it presided over by a man
OF broad. tolerant aud humanitarian
views, who could look beyond the
Rocky Ford enterprise., 1915-02-26
Cause OF Drug Habits.

The senator gave some attention
TO the practise among physicians OF
administering to patients habit-form-
ing drugs, claiming that doctors cause
more drug isers than are produced
in any other way.
while they ARE making drunk
Rocky Ford enterprise., 1915-02-26

Il recognize the fact and acknowi-
,dgc il with pleasure. that there are
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
GIVES DOUBLE SERVICE
GOWN DESIGNED FOR AFTER
NOON OR EVENING WEAR.
Fine White SILK Net Employed In
Making the Blouse-Tunlc and
Sash Give Unusual Features
to Attractive Costume.

An interesting gown is shown in the
accompanying cut, one of that variety
designed for no particular occasion,
but which, possibly, for that very reae
son, gives more than double the serv-
ice of the other kind. 1t may be worn
in the afternoon or evening, for for
NAL or informal affairs, without ever
looking out Of place.
Fine white silk net is used for the
full guimpe blouse, mounted over flesh
colored net, while for the skirt lace
bordered net is joined to a hem of
white taffeta by band of lace inser-
ton, upon which zigzag line of pearl
beads appears to lace the two edges to-
gether. The blouse is shirred around
the top, and the neck finished with an
outstanding frill some four or five
inches high across the back, that grad
ually narrows until it Is no more than
heading In front. The sleeves are
long and of the bishop style, gathered
in at the wrists under double rufle
of the same material.
Over the blouse is worn a quaint lit
tie Jacket vest of prune-colored satin
or taffeta, made with deep V neck
that has slight flare across the back,
to give partial effect Of collar-a
much more becoming line than the
straight line. The vest meets only
across the bust, with each corner
caught together by snapper, from
that point the lower edge describes a
gradual sloping line to the sides, and
In back it is cut off even with the
waist line.
The tunic and sash are the unusual
features in this design, The former
| is Of prune-colored satin, brocaded in
a large design in dull silver thread
and the latter is of white taffeta, ar
ranged as part of the dress and not
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

from the cob Cook and stir until we'll
| incorporated with the butter, then
cover and steam until thoroughly
cooked. Salt well and serve piping
hot There will never be enough.
Corn ChoWder.-Cut three slices of
fat, salt pork into cubes and fry them
out in saucepan. In this fat fry
some sliced onions, and when ready
add few potatoes sliced and suffi-
cient corn to serve the family. Cook
in boiling water to cover, season well
and add pint or more of scalded
milk and few milk crackers, soaked
in boiling water and drained. Serve
hot with a cracker on top of each soup
plate or bowl.
Corn Fritters.-Remove the corn
from the cob, beat an egg and add
the corn and its juice, beating all the
time. When we'll blended stir in a
quarter of a cupful of milk, table
spoonful of melted butter and flour to
| make drop batter. Season with salt
and pepper and fry by spoonfuls in hot
fat. Serve hot from the pan.
Corn Soup.-Remove the corn from
the cob and put the cobs into gallon
of boiling water and let them cook
| until the water Is reduced to three
quarts. Then remove them and put
| in the corn. Cook until soft enough to
be pressed through sieve and season
| literally with salt and pepper. Cook
together three tablespoonfuls each of
| flour and butter, and stir into it gradu-
| ally pint of rich milk. Remove from
| the heat and add two well-beaten eggs
and a half cupful of whipped cream.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
POCKETS RETURN TO FAVOR
Women Will Welcome Change In FASH
ion That Has Marked Tendency
to Increase Comfort.

Frivoline, in L'Art ct la Mode,
speaks of the fashion of pockets. I'VE
are going to have pockets again." she
writes, (which is logical outcome of
the return to short dresses that de-
mand absolute freedom of movement
and liberty, in view of the simple life
we are adopting.
Pockets already existed. numerous
and of all sizes, in our tailored coats,
but this summer it is on our skirts
themselves that, varied, embroidered
or plain, little or big, we must have
them. For the moment they are very
apparent, marked by stitching or a
little braid; generally they are round
ed and placed very near the waist
line.
Others, more amusing, accompany
ing the robes of blue serge, are placed
little further back on each hip, like
the flying pockets of the Brittany and
Normandy fisher folk. 1t is a very
good way to bring last years skirts
up to date. if they are too narrow"
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
Roast Beef and Nut Hash.

Chop remains Of cold roast beel
fine; season to taste, add minced on
ion, cook slowly adding little water
or milk until mixture thickens. Have
ready baked individual pastry shapes
fill these with hash, dot with butter
Stand In oven until Drowned.
Nut Hash.-Mix thoroughly one
cupful chopped walnuts and peanuts
mixed, one cupful bread crumbs anc
one cupful nicely seasoned hot mashed
potatoes. Add milk to moisten. Brown
in oven. Serve with cream of tomato
sauce.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
BELTS OF ALL DESCRIPTIONS
Variety of Styles and Materials Al
lows Wide Choice-Military Eff
feet Most Popular.

A wide variety of belts suggests the
military effect in soldat blue. sand.
putty and black and white. Usually
metal buckles further carry out the
military idea
A suede leather belt, two inches
wide, has stitched edges and is orna-
mented with a double row of ball
shaped gilt military buttons. 1t Is fit
ted with two pockets, which button
with single brass button. These
belts come in various colors.
A new military belt in suspender
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

full of sugar. Beat steadily five min
utes, turn into a glass bowl and cover
with the whites of the eggs, beaten
stiff and mixed with five tablespoon
fuls of powdered sugar. Chill before
serving.
Kornettes.-Take three-fourths of a
cupful of popped corn. a tablespoonful
of soft butter, the white of one egg
and a third of cupful of sugar, a
dash of salt and half teaspoonful
of vanilla, blanched and chopped al
monds and candied cherries. Add the
butter to the corn, beat the egg and
add the sugar, combine the mixtures
and add salt and vanilla. Drop on
well-buttered sheet and shape in fiat
cake, using knife dipped in cold wa
ter to spread; sprinkle with almonds
and cherries and bake in a slow oven
until brown.
Egg Blscuit-Sift together one
quart of -four and two teaspoonfuls of
baking powder. Rub into this two ta-
blespoonfuls of butter Add two we'll
beaten eggs, one teaspoonful of sugar
and a teaspoonful of salt. Mix to-
gether with a cupful of milk, roll and
cut into biscuit and bake in a quick
oven 20 minutes.
Graham Health 5read.-Dissolve a
Yeast cake in half cupful of water
with one teaspoonful of sugar. Add
four cupfuls of graham and two of
white flour, a teaspoonful of salt. two
tablespoonfuls of olive oil, one-half
cupful of New Orleans molasses, one
half cupful of figs, cut thin and Toured.
and one quart of lukewarm water. Mix
and beat hard with spoon for three
minutes, then keep in a warm place
over night Grease three bread tins
and fill with the sponge, again put to
rise In a warm place and when risen
bake 40 minutes in moderate oven.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

put on over it every time the dress Is
worn. The sash will need to be about
four yards long, for after encircling
the waist it is crossed in front, then
carried around the hips to the back
and tied in bow with pendant ends.
The tunic Is applied to the lower edge
of the sash across the sides and back
with even gathers. Its length is equal
to that of the skirt, and the space left
between the open front edges meas
ures about nine inches.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
Rechauffe of Beef.

Brown two tablespoonfuls butter
add two tablespoonful -four and
brown thoroughly. Add two cupfuls Of
stock and one teaspoonful currant
Jelly. When the sauce begins to thick
en- add one-fourth teaspoonful salt
one-fourth teaspoonful paprika, a few
drops of onion juice, one teaspoonfh
catsup and thin slices of rare roast
beef. Stir carefully till meat is heat
ed. A tablespoonful Of sherry added
lust before serving improves it.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

liked. Then pour over these rosy
balls a sauce of orange juice or other
combinations of juices which will oc-
cur to one. Serve in sherbet cups
This is an especially attractive dish
and one which will be enjoyed by ALL
OF course the melon should be well
chilled; it is best to pack the balls in
Ice after preparing them and serve
well chilled.
venson Heart.-This sounds out Of
season, but is perfectly allowable by
law. Take three veal hearts, trim
and wash we'll; slice in uniform sizes
and roll in sailed flour. Fry four slices
of bacon to a crisp brown, take out
the bacon and add small sliced
onion to the fat; when the onion Is
light yellow add the heart slices and
fry to rich brown. Heat casserole
and lay in the Drowned meat, add to
the fat in the pan cupful OF soup
stock, one-half minced red pepper, a
half bay leaf, Glove of garlic and
a teaspoonful of salt; cook covered
for two hours. Five minutes before
serving add the bacon. Serve with
new potatoes and spinach.
Spanish Pepper Pot.-Scrub and
boil two pounds of honeycomb tripe.
cook in two waters until nearly ten
der. Add to the last water small
knuckle of veal, piece of chill pep
per cred hot), three whole cloves. two
bay leaves, a pinch of nlarjoram and
sage, salt. pepper and Glove of gar
lie pounded to paste. While this is
cooking, boil dried lima beans until
tender. drain and add to the tripe'
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
VARIETY IN THE MENU
SUBJECT TO WHICH MORE AT.
TENTIoN SHOULD BE- GIVEN.
Well for Cook to "Think Up" New
Ways of Serving Food, With the
Idea of Getting Away From
Unappetizlng Monotony.

Perhaps in no department Of wom-
ans work is 1t SO easy to get into
a groove as in catering. However
good the food may be, it fails to be ap-
preciated as it should, If it lacks va
riety, writes contributor to the Queen
London). To avoid this, it is a wise
plan to keep a menu book, also notes
frequently to consult cookery book
to refresh the memory and stimulate
one Of the new ideas.
Lists are also most valuable, as it
Is well worth the trouble to arrange
them for reference; list of break
fast dishes, one of meats and joints,
another of sweets, and one Of cakes,
would do much to avoid monotony.
Now breakfast dishes in these
days Of high-priced eggs and bacon do
present difficulty, and both fore
thought and extra time for prepare
ton are needed here. Rissoles may
be made out of mere scraps of meat
and potatoes; half pound of sausage
meat will make quite a large dish. Re
mains of tongue, beef, or ham can
be minced and favored and mixed
with crumbs and served on hot toast,
or heated with thick gravy and served
on fried creton, or used to stuff to-
matoes or eggs, or to I'LL a savory
pancake. Ok kidney and New Zea-
land kidneys can be stewed, curried,
or made into kidney toast; kedegree
can be made with either fish or eggs;
paddock toast, or fishcakes, steaks OF
bake or cod fried, fillets of haddock
dipped in batter and fried, grilled
| mackerel or herrings, are all good.
The occasional bacon can be helped
out with fried bread one morning,
saute potatoes another, and third
used merely as garnish to dish OF
sleeps liver Homemade potted meat,
beef-and-bacon galatin, and rabbit
pie or mold all help to make
change; and please add scenes or hot
rolls occasionally, and a dish of fresh
fruit once or twice week.
A beetroot simmered in strong,
clear stock is nice, or carrots boiled
in stock and put through sieve. and
the PURGE made the right consistency
with nicely favored "tock. A PURGE
of brussels sprouts or marrow are both
good, and onion, celery, tomato, len
til, or haricot soups are all easily
made; SO is a smooth white soup, hall
milk and half water, with onions, po-
tatoes, and leeks simmered in it, and
| ,, oh tho cinUn
Of fish, again If the more expensive
kinds are tabooed, there is fresh
paddock, boiled, with parsley sauce
or stuffed and baked; cod fried in bat
ter, with picked walnuts; grilled
whiting, stuffed or baked mackerel. OF
bake with horse-radish sauce.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

style is made of sodat blue suede,
trimmed with gilt military braid and
gilt buttons. 1t fastens with plain
brass buckle.
Another belt is made of khaki-col-
ored suede with stitched trimmings Of
black patent leather, finished with a
brass buckle embossed with flag.
A belt of light-brown suede is
trimmed with narrow-stitched straps
Of black patent leather and finished
with brass buttons. 1t fastens with a
circular gilt buckle in military design.
A black and white kid belt in a
checkerboard or block design comes
in various patterns and different
widths, one and one-half and two
inches wide being the most popular
They are finished with nickel buckles.
A striking white kid belt, two and
one-half inches wide, is decorated with
narrow-stitched bands of black suede
in two widths. Two stitched straps of
the white kid, with covered buckle
ends, form the fastening.
A0 VI lAO 1OOO pO1lOQ al Q
extremely quaint and dressy. They
are in wide variety of models, COM
binations and colors and in various
widths. They have quaint, old-fash-
Toned forms of decoration, including
steel buckles, rhinestone ornaments,
jet cabochons, military buttons, ca
meos, etc. An unusually dressy de-
sign is six inches wide and is made
of battleship gray satin in shirred
and boned model 1t is finished with
shoulder straps in suspender style,
these being made of narrow black
velvet ribbon, edged with deep black
lace three and one-half inches wide.
The same lace is used to form a large
rosette at the center top of the girdle,
where it is caught by a jet cabochon.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
Stuffed Prunes,

Steam prunes until tender, but not
broken. Then pit and fill cavities thus
formed with chopped nuts, raisins OF
dates. Return the liquor drained from
fruit to the fire, bring to a boil, and
stir into it one-third box gelatin dis
solved In one-fourth cupful water. PouI
this around prunes. then stand in a
cold place to harden. Serve with
sweetened cream.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
Orange Ice.

Four cupfuls water, two cupfuls
sugar. two cupfuls orange juice. quar-
ter cupful lemon juice, grated rind OF
two oranges. Make strip by boil
ing water and sugar 20 minutes, add
fruit juice and grated rind; cool
strain and freeze.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

Thicker the gravy and pour over all.
Fried Eggplant.-Cut peeled egg
plant into one-fourth-inch Slices
Press to remove some of the juice
by placing the slices under weight.
Dust with salt and pepper and dip in
thin fritter batter; then fry gold,
en- brown in hot fat.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

squaw dish is good
e n o u G h for any
table. Put sweet,
fat salt pork in a
frying pan or but
ter is better, and
turn In a half doz-
en- ears Of tender
s w e e t corn cut
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

sugar and COOK slowly
for half an hour, skim
ming often. Take from
the fire and turn into a
bowl. When lukewarm
pour gradually, beating
all the time, upon a
warm custard made Of
the yolks Of five eggs
and two cupfuls of milk
and a quarter of a cup
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
To Make smeIIino salts.

To make smelling salts, procure an
ounce of rock volatile and break it
into small pieces. Put it into the bot
tie, and then cover with eau-de-co-
logne. Let it stand few days and it
is ready for use.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

top with whipped cream and cherry.
Serve on glass plates with paper
dolly under the cake.
Chicken and EggpIant.-Take three
cupfuls of stock and three small egg
plants, half cupful of cooked chicken
and a half cupful of bread crumbs, one
egg, two tablespoonfuls of butter, one
tablespoonful of flour, two tablespoon
fuls of orange juice and one of lemon
juice, a little grated onion and salt
and pepper. Cover the eggplant with
boiling water and cook, covered, 20
minutes. Cut in two and scoop out
the inside, leaving the shell thick
enough to hold its shape Cook the
crumbs with one-half cupful of stock,
add the chicken, chopped fine, one
tablespoonful Of butter, beaten egg
and seasoning. Fill the shells and
bake 40 minutes, beating with stock
and orange juice. Melt the remaining
butter, add flour and brown, when
smooth add the stock. Stir until thick
and serve highly seasoned with the
egg plant.
Chicken au Grati,l-Take cupful
of cold cooked chicken, one-half cup
full of grated cheese, four tablespoon
ftlls of cooked rice, one cupful of to-
inato sauce, bread crumbs, salt and
pepper. Cut the chicken into small
bits. Butter a baking dish, place
layer Of chicken at the bottom, then
a layer of cooked rice. Pour, some
tomato sauce over this, sprinkle with
bread crumbs, grated cheese and
salt and pepper. Repeat this until
the dish is full, having the last layer
of bread crumbs. Place in hot oven
to brown.
CoIcannon.-Take six cupfuls OF
boiled cabbage, three of mashed po-
tatoes, half a cupful of butter, salt,
pepper and cupful of milk. Mix all
together put into a buttered baking
dish and bake for tire quarters OF an
hour in a moderate oven. Serve hot.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
To Prevent Blue From FADING.

To prevent any shade of blue from
fading soak for two hours in pail OF
water to which one ounce OF sugar OF
lead has been added. Then be sure to
dry we'll before Washing and ironlnR
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

a cake Is this. Hollow
out six sponge cakes or
cup cakes and mix with
the crumbs a few broken
nuts, whipped cream,
sweetened and favored,
a pinch of salt and eight
chopped maraschino cher
ries with a tablespoonful
of the cordial. Fill the
cakes and garniSh the
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

ton Try tnlS. use
a French potato
cutter and cut out
balls of the pink
edible portion of
watermelon or a
mixture of musk
a nd watermelon
could be used Il SO
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

Our whole life is a story more or less
Enthusiastically less-but we shall
read 1t by a clearer light when it Is
ended.-Dickens.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

The bravest battle that ever was
fought,
Shall l tell you where and when?
On the maps of the world you will lind
1t not,
1t was fought by the mothers OF
men.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
SWEET CORN DISHES.

The dish which is said to have origi-
mated with the Indians and is called
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
SOMETHING DIFFERENT.

Squeeze out and strain the juice of
six good oranges. Add one cupful of
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
sEAsoNABLE FOODS.

A most delightful luncheon dish
which may be used as a dessert or as
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26
DAINTY sEAsoNARLE DISHES.

When one wishes to serve fruit
cocktail a little unusual in combina-
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-08-26

The skirt of this white checked beach
creation is full and fIaring and gath.
cred at the waist. The waist with
its high military collar is severe in
it's pIainness. a very novel Idea is
carried out by pockets which, In
stead of being sewed into the dress,
are attached to two strips Of braid
and sewed on underneath the belt.
The entire dress is trimmed with
white silk braid. A hat and parasol
of the same material complete this
striking dress.
Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1915-10-08
Going Off Half Cooked.

More than once a word spoken
thoughlessly has been the cause of
endless trouble. Not that it was
the desire of the speaker to delib.
erately injure any person, but
rather was it q simple case of Ego.
ing off half cooked"
Some time ago in another state
a very high.minded and honorable
merchant was fo(,ed to close his
place of business ,eoause of his in .
ability to make collections from
those to whom he had extended
credit.
! When the sheriff took possession
of his stock of goods a neighbor,
hearing of his misfortune, elevat-
ed his eyebrows, looked wise, and
walked away without comment.
Another, "thought it W s
strange and wondered what YVES
behind it,"
In the course of a few hours PEG.
pie who had heard other remarks
concluded that there was ''some
thing wrong somewhere" and in
the course of day or two it had
reached the stage Of where there
was something rotten in Den
mark"
Thus was the reputation of an
honorable but unfortunate bust.
ness man besmirched and blasted
by his own friends and acQuaint-
ances, who allowed their eyes to
suggest and their tongues to wap
without once giving the man who
was down a chance to defend him.
self against insinuations which
rapidly eliminated into moral Ger.
tainties in the minds of the peo'
pie.
There are too many of just such
remarks in every community
harmless no doubt intented, but
nevertheless, pregnant in results
which are disaSterOus to the vic
tim.
Let your tongue wag, il it must,
but be sure that it is for the bet.
terment of humanity rather thar
a destroyer of the reputation OF
some honorable and honest person,
Let your aim be sure aud y0ul
target distinct, and don't 60 of
half cocked.-Moss Point Adver
tiser.