davidaulloa/AmericanStories huggingface dataset:
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07
Ashland,s Glass of Water.

The Tidings has just printed the
beautiful glass of water prepared by
Mr.. Duryea on large number of en-
velopes (the glass Immediately under
the return card) and has them on sale
at this office in packages of 20 at
10 cents a package. Every citizen
should secure and use these envel-
opes in their correspondence and thus
help to put Ashland on the map with
out extra cost to themselves. The
price, 10 cents the package, is the
same envelopes are usually sold for
without the beautiful advertising
souvenir. u
Phone job orders to the Tidings.
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07
The Circular Saw.

In technical journals considerable dis.
cussion has taken place as to who in
vented the circular saw. The claim is
made that this kind Of saw was In
vented and used by wood turner
named Murray at Mansfield about the
year 1890 The first saw is described
as having been about six inches in di'
ameter and was used on a wood turn
ing lathe operated by water power,
James Murray, the inventor, is said to
have been the son Of old Joe Murray,
the favorite servant Of Lord Byron.
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07
II IL Only Were,

Little Johnny was sorely troubled
one morning. Prohibitions great and
small met him at every turn. 1t was
mo" to this and mo" to that till at last
he began to cry, angrily exclaiming to
his mother between sobs. 81 wish no
was swear word. mamma, so you
couldn't say it"-American Boy.
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07

A special train bearing 130 mem
bers of the American Railway Asso-
citation passed through the city Fri
day morning en- route to the San
Francisco exposition.
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07
Those Funny Stories,

A well known trouble with conversa-
ton is that you cart talk TO some men
half a minute without reminding them
Of funny story that isn't very funny.
Toledo Blade. ..
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07

Harry Sayles being laid up with a
broken collarbone, Brick Moody is
holding down his seal-grabbing job
and attending to his "Hawkshaw" du-
ties.
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07
Firmness of Purpose.

Firmness of purpose is one Of the
most necessary sinews Of character
and one of the best instruments Of
success. Without it genius wastes its
efforts in a maze Of Inconsistencies.
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07
Expectation.

Montague-So the Jlmson girl eloped
with young Perkins? Are her parents
much worried? Melissa-Awfully. Ev-
cry day they are expecting a letter
asking for money.-Judge.
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07
lnouisitiXe.

Edgar, aged six. was recently sent to
school forythe first time, and upon his
return home he asked. Papa, who
taught Adam the alphabet"
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07

Maximum temperature, SS, on 3rd
4th, 18th, 18th and goth; minimum
temperature, "a, on 2Sth.
Total precipitation, IA inch.
Number of clear days, "a; partl!
cloudy, 4; cloudy, 2.
LOUIS DODGE,
Cooperative Observer.
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07

Johnson the jeweler for fine watch
work. 9I-tt
Ashland tidings. [volume] (Ashland, Or.) 1876-1919, 1915-10-07
September Weather AT Ashland.

Cooperative Observers meteoroiog-
ical record for the month of Septem-
Der, 1915, at Ashland, Ore:
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
GARMENT TO MAKE AT HOME
Negligee That Will Give Satisfaction
Is an Easy Task for the Amateur
Simple Design.

First make a straight, narrow slip of
very pale blue pussy willow taffeta.
with tiny, bebe waist gathered into
a belt just under the bust, and ribbon
straps across the shoulders to hold
up the little gathered waist. Attach
tunic of pale blue chiffon to this
slip, about at the hips, and drop over
it second tunic from the high belt.
Slash each tunic up at the front in a
deep point and edge both tunics with
lace insertion. The upper tunic will
fall below the hip in front and almost
to the knees at back; the lower tunio
will hang at the back; but slope up to
reveal the feet in front. Tie a sash
of peach-pink satin ribbon against the
lace-edged upper tunic where the apex
Of the slope comes In front. Now
make kimono-shaped coat of net-top
lace with the border at the bottom.
This is to fall six inches below the
satin belt over the upper tunic of blue
chiffon. Edge the V-neck in the lace
tunic or coat with lace insertion and
trim the very short sleeves in the
same way. Several little bows of pink
ribbon will make the lace tunic gay
and charmingly in keeping with the
skirt.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
PRETTY CORSET COVER
LATEST MODEL Is NOT AT ALL
HARD TO MAKE.
FIesh-CoIored Crepe de Chine Recon-
mended for the Garment lIIustrat-
ed, Which lie One Of the Best
That Has Been Devised.

A girl cannot have too many dainty
corset covers in the summer time,
when the waists are 30 thin as to be
almost transparent. The latest model
Is one requiring so little time or skill
In making that the girl who knows
how to sew will not hesitate to make
at least half dozen.
The camisole illustrated is a flesh
colored crepe de chine, embroidered
in self color and trimmed with mar
row cluny lace, but any thin material
In delicate shade may be used, as
null, chiffon cloth, nainsook, allover
shadow lace, net in white or flesh color,
China and India silks.
A strip of material SO inches long
and Is to 20 inches wide will make
one cover. The latter width is for
stout figure. A very tall person might
use yard and an eighth for the
length, but one yard will be enough
for the average woman. The material
is doubled, laid fiat, and crescent
taken out at the fold, creating an oval
opening for the head to pass through.
A second crescent is taken out at the
raw edges, and the ends turned up to
form a hem. The long ends are finished
with a narrow hem and trimmed to
suit the sewers fancy; also the neck.
A frill Of lace is pretty finish, with
baby ribbon run through eyelets an
inch or so below. If one can en-
broider, the front of the cover may
be lightly decorated
Lastly, the hens are run through
with an elastic fitted at the ends with
hooks and eyes or snappers.
The camisole is slipped over the
head and the elastic brought to the
front from the back. Then the front
elastics are taken around to the back
and closed there In like fashion to the
front. A simple cover of China silk at
so cents yard, 36 inches wide. could
be made in an hour at cost of 25
cents. Val edging to trim, if desired,
would come to about 20 cents, at five
cents a yard.
Another pretty model that the very
thin girl would like because it is such
fluffy affair is made preferably
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
FLAVOR FOR WINTER MENUS
Few Things Are Better Than the Ei-
derberry-How to Use It to the
Best Advantage.

Elderberries are not eaten very
widely, but they possess delightful
flavor, and the housekeeper with time
and elderberries-on her hands will
do well to preserve them in several
different ways, for they will furnish
an unusual flavor to her winter menus.
Grape and Elderberry Preserve
This is delicious. To make it allow
equal quantities of elderberries and
grapes and use grape with decided.
even tart, flavor, for the sweetness of
the elderberry makes up for much
tartness of grape. The grapes must
be opened with very sharp knife
and the seeds must be removed. Al
low as much sugar as the elderberries
and grapes together weigh. Put the
fruit in preserving kettle and barely
cover with cold water. Bring to the
boiling point, skim and add fourth
of the sugar. Bring to the boiling
point again, add another quarter of
the sugar and boil for 20 minutes. Re-
peat until the sugar is all used and
then boil until little of the strip jel.
lies on plate on the ice.
Pack into jars. Be careful not to
break the grapes more than is abso-
lutely necessary in the cooking.
Elderberry JeIly.-For this use half
as much wild green grape juice as
elderberry Juice. Use pound of sug-
ar to each of Juice and cook, skim
ming as the strip SINNERS, until it
5ellies when tested on ice.
Elder Blossom Wine. - Pick from
the stems enough blossoms to fill
quart measure when pressed down;
add one gallon of cold water and steep
"a hours. Strain and add four
pounds of sugar, three sliced lemons
and one cup of yeast. Set away for
two weeks, then strain carefully. pour
into jug and, after several months,
bottle.
Canned EIderberries.-One peck of
firm, ripe elderberries and one pint of
strong vinegar, three pounds of brown
sugar and one quart of molasses Boil
all together for five or ten minutes
and bottle. The elderberries should
be measured after picking from Ahe
stems.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28

from chiffon, though anything as thin
as net or China silk will answer. You
take length of wash ribbon an inch
or so wide, the circumference of the
bust Of the wearer-to-be. This sup
ports a wide strip of fabric gathered
several times, the first with heading.
Each row of gathers is sewed down
to the ribbon. The lower edge of the
fabric strip is gathered once and se-
cured to belt of ribbon two inches
wide.
This is just the kind of cover the
very slender girl should wear under
her empire frocks Or baby waist eff
fects. 1t suggests only the much-de-
sired natural fullness, the material be-
ing so very soft. Very narrow ribbon
straps support this camisole.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
Poor Mans pudding.

Two quarts of sweet milk. two
thirds of a cupful of whole rice, one
cupful of sugar, butter the size of a
walnut little salt and grated nutmeg
or a section of lemon peel. Put all
together in a baking dish and bake
until the rice is cooked through. A
shorter way to make this pudding is
to boil the rice first. The sweet can
also be covered with a meringue fla
vored with lemon juice IL the peel Ia
used IN the pudding.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28

an hour. Serve hot as a vegetable
Creole Dish.-Take two cupfuls of
cooked rice, a cup of minced ham
Drowned in butter, salt, cayenne and
tablespoonful of sugar; put into a
buttered pan and cover with cracker
crumbs; brown in the oven.
Prune Brown Bread.-Take one cup
full of cornmeal, two cupfuls of whole
wheat flour, one cupful of sour milk,
one-half cupful Of molasses, one tea
spoonful each of soda and salt, a
fourth of teaspoonful each of Gin
namon and allspice. Mix all together
and add cupful of pitted, chopped
prunes. Steam two hours in q
creased pan.
Liver croquettes.-To a pound OF
chopped liver add a medium sized
onion chopped, salt and pepper to sea-
son. Take two tablespoonfuls Of
flour, add milk to form thin batter.
stir in the liver and drop by spoon
fuls In a hot creased spider. Let
brown quickly on one side, then turn
and brown on the other. An egg
added improves the dish. The patties
should be thin SO that the liver will
be well cooked.
New Cake FiIlIng-Boil together
cupful of sugar and a third of cupful
of water until it spins a thread, add
five chopped marshmallows and let
stand without stirring for two min-
utes, then gradually pour this hot mix
ture on the stiffly beaten white of an
egg. Spread on layers, sprinkle with
nuts and chopped candied cherries, or
maraschino cherries may be preferred.
Cheese SouffIe.-Take a cupful of
bread crumbs, half a cupful of milk,
half teaspoonful of salt, dash of
cayenne, three eggs, separating the
whites and yolks and beating both
well, fourth of a pound of grated
cheese. Soak the crumbs in the milk,
add the yolks, then fold in the whites,
sprinkle the top with crumbs. Put the
cheese in in layers as the mixture is
turned into the baking dish. Bake
twenty minutes and serve Immediately.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
chean Dust Cans.

There is no excuse for getting the
hair dusty. For dust caps can be
bought, in pretty prints in pink or
violet and white, for IL cents each
These are really pretty caps, with
an elastic to keep them snug at the
back, and a standing ruchelike frill
about the face. They are useful not
only for sweeping and busting, but for
cooking.
They keep any possible dust from
the hair safely out of the way and
they also keep the odors of cooking
from entering the hair-where they
would cling tenaciously.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28

and salt with a dash of lemon Juice or
vinegar and served hot is another most
appetizing dish.
Beets, like tomatoes, may be cooked
and cut into cups to hold salads, and
are most attractive in color. Beets
with the cool green of peas or cucum-
Der and onion make most effective
garnish. They should never be used
with carrots, as the color Of the two
does not harmonic.
Beets retain their sugar and deli
cate flavor best when baked. Put the
well-washed beets into pan with a
small amount Of water to bake. Use
care not to bruise the skin. Turn
frequently with knife so that they
are not pierced. When done, slice and
season with oil, salt, pepper and vine
gar. If oil is not used butter will be
D good substitute.
Boiled Beets.-Beets, like most veg
stables, should be cooked in boiling,
sailed water. Care should be used to
keep the skins from being bruised,
10 tuO AdVO1 DIS VIGIL DIS CIlS COlOI Will
be lost If they bleed. Cook for an hour
Or more until tender. Then plunge into
cold water and slip off the skins. Cut
In slices, sprinkle with sugar, add but
ter, pepper and salt with a dash of
vinegar. The Germans use whole
cloves in hot vinegar for a seasoning.
Another time use hot cream instead
Of butter and thicken with little flour
If so liked.
A relish which is well liked, to eat
with meats in the winter, is prepared
by using chopped cabbage, celery and
beets in the proportions most conven-
lent; season with sugar, salt, mustard
seed and cover with vinegar. The rel
'sh does not need cooking.
Beet salad is very pretty; simply
chopped, cooked beets mixed with a
good salad dressing. If the boiled
dressing is served on crisp leaves of
lettuce. Mayonnaise dressing is the
Ideal one to use for beet salad, for
the oil adds just the touch Of richness
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
Baked Pears

Pare and core, without dividing, as
many pears as you wish; place them
in pan anu fill centers of pears with
brown sugar. Add little water and
lot them bake until perfectly tender.
Serve with sweet cream or boiled cns-
tard.
An old-fashioned way is to place
pears in covered baking dish, with
out pairing. Add one very small cup
full of molasses to every two quarts
of pears; but little water is necessary.
Bake about two hours. If you wish,
you may pare and core them, using
one small cupful of sugar instead of
inolasses.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28

solved. Pour on the rice and cook
twenty minutes longer. Then take
from the fire and cool. Add two cup
fuls of walnut meats, chopped fine,
one-half cup of grated cheese and one
half cup of cream whipped. Arrange
crisp leaves of lettuce on individual
salad plates. Put two tablespoonfuls
of rice on this, pour over all two ia
blespoonfuls of cream and serve.
Rhubarb Pickles.-Take one and
one-half pounds of rhubarb, the same
amount of onions, sliced thin, three
cupfuls of brown sugar, two teaspoon
fuls of salt, one-half teaspoonful of
black pepper, one-quarter teaspoonful
of red pepper, one and one-half pints
of vinegar, one teaspoonful each of
cinnamon. allspice and ginger and one
tablespoonful of turmeric. Cook slow
ly for an hour
Apple Chutney.-Take five pounds
of apples after peeling and coring, one
pint of vinegar, one pound of sultana
raisins, two ounces Of curry powder,
one pound of onions, two ounces each
of salt and mustard seed, one ounce
of curry powder, one quarter ounce of
cayenne pepper, three-quarters of
pound of light brown sugar Stew the
apples, onions and vinegar together.
When well done add the other ingre-
dents and cook a half hour. Chop
the raisins before adding. Bottle and
seal while hot This is delicious to
serve with meats in winter.
MarshmaIlow Pudding.-Soak one
tablespoonful of gelatin in two table
spoonfuls of cold water. Whip pint
of cream, add to this the softened gel
attn, one-half pound of quartered
marshmallows, cup of pecan meats.
three slices Of pineapple and few
maraschino cherries. Beat until 1t
begins to set, then pour into mold.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28

recipes as fresh fruit:
Raspberry Sponge.-Fill an earthen
bowl with layers of toasted bread, red
raspberries and. if fresh berries are
used, a liberal sprinkling of sugar
Continue until the bowl is full. Place
weight on top and set aside for two
hours. Remove the weight and serve
with large spoon; serve in cups and
over each pour sweetened cream to
which some Of the berry juice has
been added.
Cherry Jelly.-Soften q quarter of a
package Of gelatin in quarter of a
cupful of cold water and dissolve in
half cupful Of boiling water, add half
cupful Of sugar and cupful of cherry
juice, stir in bowl of iced water until
it commences to grow firm, then stir
in cupful of cherries. Turn into
molds and serve with whipped sweet
ened cream.
Strawberry Cake.-Make a layer
cake and put it together with mashed,
sweetened berries, lay slices of banana
on the berries, cover with soft FROST
ing and serve at once.
Fruit Puffs With Butter Sauce
Make biscuit mixture by sitting
pint of flour with two tablespoonfuls
of baking powder and one teaspoonful
of salt, add two tablespoonful of
shortening and mix to a soft dough
with sweet milk. Put a tablespoonful
of the mixture into buttered cup,
add sweetened berries of any kind,
then another tablespoonful of dough.
Steam for half hour. Serve with
sauce made by Dreaming two table
spoonfuls of butter with cupful of
powdered sugar and the juice of a
small lemon. Pour on half cupful
of boiling water and cupful of the
fruit. Serve with the sauce poured
over each pun.
Nu M@~eeQ.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
italian Roast,
inolasses.

Take a nice piece of veal, cut around
the bone and put in a small piece of
garlic, salt and few allspice. Make
missions in several places. putting In
the seasoning; tie a leaf of celery on
top of the roast. with small red pep
per. Pour over little olive oil and
cook until tender. according to the
size of the roast
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
Buttonhole Hint.

In making buttonholes in soft mus.
lin 1t is very good idea to rub lit
tie paste, made Of -four and water, on
the wrong side. This will give firm
surface to work upon and obviates the
possibility of cutting buttonhole too
large. OF course, the paste will not
dtscoior the fabric.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28

spoonful OF butter,
one teaspoonful of
fl n e ly m | n C e d
onion, a half a can
of t o N a t o soup,
two tablespoonful
of water. Stir well
and bake in a COW
cred dish for half
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
Tea Rolls.

One pint of bread -four. two heap
ing teaspocnfuls baking powder, two
of sugar one of salt. Sift all together.
Break one egg in one-hali cupful of
cream or rich milk. Then take two
cupfuls or enough to make a thick
batter when poured on the -four. Bake
in roll tins until light brown.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
Apple Meringue.

Peel and core tart apples and boil:
put through a colander and then
sweeten the mash. To one pint of
this pulp, stir up lightly the whipped
whites OF three eggs favored with
lemon. Set the dish in the stove,
brown lightly and serve cold with
cream.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
Lemon Cookies.

Cream one cupful of butter with two
of sugar. add three beaten eggs and
flavor with lemon juice. Sift into
this enough -four to make the dough
stiff enough to handle. roll thin, cut
out and bake.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
Cream Cheese Salad.

Mash a cake of cream cheese, and
add to it a few chopped walnuts and
some chopped chives. also dash of
paprika. Make into balls with butter
paddles, serve on lettuce leaves with
French dressing.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28

vor they hold their own
as a vegetable. Small.
even-sized beets cooked
until tender then pick
led in a little hot, spiced
vinegar are good the
year round.
Cooked beets chopped
and seasoned with oil
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
When TRAVELLING.

Dust is inevitable with travel bv
train, and as 1t is'.not always possible
to obtain the means of face bath,
and II left on long the dust will Sc
riously hurt the skin, the face should
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28

ana all the water
is absorbed. Put
into a bowl one
small glass Of cur
r a n t jelly, gu r
over it one cupful
Of boiling water,
stir rapidly until
the jelly is dis
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28

IS, mash1ng them well
with equal parts of
sugar and allowing the
sugar to thoroughly dis
solve before putting it
up in sterile jars, which
have been well cooled.
This fruit may then be
used In tho foIlowin o.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
WHOLESOME BEET.
.Rubaiyat.

For color there is no more beautiful
vegetable than the beet, and as for fla
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
LEFrovERs AND OTHER THINGS.

Take two cupfuls of cold cooked
rice, add salt, pepper and a table.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
FRUIT DISHES.

All small fruits may be preserved
successfully by the fresh method, that
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
SOME GOOD THINGS TO EAT.

Cook a half a cupful of rice until
each grain stands out full and white
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28
{2hoKIUII[N
d1t4BKE${P

Tomorrow's fate though thou be wise,
Thou canst not tell, nor yet surmise;
Sass therefore, not today in vain,
For it will never come again.
-Rubaiyat
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28

be cleansed at least twice day with
cold cream and a little of the wash
carried along. For the last benzoin
will be found excellent, teaspoonful
of this in half cupful of water sup.
plying quite a good face bath. Pour
the diluted benzoin on soft bit OF
rag and go over all the face with
wiping movement, doing this after the
skin has been first cleansed with cold
cream. After the face has dried, pow.
der as usual
In place of the benzoin it is possible
to employ orange-fower water or al
cohol-or any good cologne or toilet
water-for taking off the grease after
the cream cleansing. or even for the
soil itself, but it is never wise to use
too much of any of these things, as
they scorch the skin after awhile.
The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1915-10-28

The critic that said the futurist and
oubist schools of art would In no
way affect our normal life, has an
other thought coming. Miss Violet
King, one of the most prominent
of the younger set at Newport,
where this picture was taken, has
originated and is wearing this multi
colored "futurist" skirt. 1t seems
as If this novel design will take
with her friends, from whom It will
gradually spread into popular favor
with the gentler sex. Miss King
did not volunteer to make public
the theme which the design was
supposed to depict, but an artist
who happened to pass remarked
that IL was an inspiration for a cub
list painting he was then planning.