davidaulloa/AmericanStories huggingface dataset:
Daily capital journal. (Salem, Oregon) 1903-1919, 1915-06-23
Arsenal DESTROYED.

Berlin via wireless to Sayvillc, l.. l.,
June 23.-Thc navy yard arsenal at
South Shields, Eng, was destroyed and
heavy losses caused by fire during the
Zeppelin raid an the northeast coast,
according to Officers Of Swedish
steamer which have arrived at Stayan.
ger A statement from the government
press bureau, carrying this report 10.
day added that many bombs struck tho
Armstrong gun works at Newcastle
while II persons were killed and 40
injured.
Daily capital journal. (Salem, Oregon) 1903-1919, 1915-06-23
Ttallana Ald Allind Tlnnl

Ccpcuhagcn, June 23.-Sevcral Ital.
ian cruisers have left their base at
TaHnto, bound for Tonedos, to join
the Anglo.French fleet In the attack
upon the Dardaneles, according 10 q
Berlin dispatch received here today
Daily capital journal. (Salem, Oregon) 1903-1919, 1915-06-23
yoToRcYCIE ACCIDENT

p,,,,,pd. ore, June 23.-Miss Elll. ,l
abeth Boie. aged H. ana 9S.9l, Ma"Fu' srsm .e.
deEa"j ..sgo jirigriss today as the result 'I J'
.s.e .ta m'otoreycle they were Hding 'O'
iidipg with o street car
Daily capital journal. (Salem, Oregon) 1903-1919, 1915-06-23

Copenhagen, June 23.-Fiyo Swedish
vessels have been seized IN the Baltic
by German warships, according 70 adj.
vice, received here today The Swedish
ships are said tu nave been bound for
England with cargocs Of lumber
Daily capital journal. (Salem, Oregon) 1903-1919, 1915-06-23

London, June g3.--The British
steamer Bclgnye has been torpeloed
off Pcmbrokeshirc by a German sub.
marine. The crew is believed TO have
been lost Reports here today stated
that the Belgraye was being tOwed TO
Brtadhnycn bottom up.
Daily capital journal. (Salem, Oregon) 1903-1919, 1915-06-23
y x x x \ 4 4 y x 4 4 * x y
LANSING SUCCEEDS BRYAN
AS SECRETARY OF STATE.

Washington, June 23.-Tae
| commission Of Robert W. Ian.
! sing as secretary of state has
! been engrossed this afternoon
! and now awaits President vii.
! SON s signature. This is ex.
pected to be affixed when the
president returns to the White
( House from the golf links.
Following conference be.
( tween President Wilson and
( Robert W. Lansing, acting sec.
retary of state this afternoon.
1t was stated that an announce.
( ment would be made at s
; O'Clock, This announcement
( was Of Lansing's formal ap.
pointment as premier to succeed
Bryan.
( Other cabinet officials ap.
( .peared at the state department
this afternoon to congratulate
( Lansing.
Later-Lansing's commission
I was signed by the president at
< . p. m.
( x 4 x i; 4 4 4 = 4 \, y 4 X y
Daily capital journal. (Salem, Oregon) 1903-1919, 1915-06-23

: X X x x x y x * \; X X X X X
Berlin, via wireless to Lon.
/; don, June 23.--An announce.
ment from the war office tais
afternoon officially confirmed
the Vienna statement of the
capture of Lemberg.
With the Austro. German cen.
ter now in possession of Lem.
: berg, the Austrian right wing
has moved forward to Sczeree,
20 miles south Of the Galician
capital, it was announced. North
and northwest Of Lemberg the
Russians are everywhere re.
treating in the region of the
san and Vistula rivers.
Daily capital journal. (Salem, Oregon) 1903-1919, 1915-06-23

German war office, sent to the United
states 10 purchase munitions,
The Tribune expressed va "regret At
the distress caused Ambassador Won
Bernstofff" by publication Of the
story.
Daily capital journal. (Salem, Oregon) 1903-1919, 1915-06-23

A girl who has loved and lost boasts
Of her indifference for the men. a
Daily capital journal. (Salem, Oregon) 1903-1919, 1915-06-23

Most tail stories are now more or less
thin
Daily capital journal. (Salem, Oregon) 1903-1919, 1915-06-23
LE|MBERG CAPTURED BY
GERMANS AFTER LAST
Of DEFENDERS FALL
Russions Leave Handful Of Men To Perish Before On
slaught Of Germans To Cover Retreat Of Main Body
kaser Is Witness Last BattIe--Petrograd Says Lem
berg Was OF No Military Importance

X y Il y x y = & i. s. ## x < *rn sica
The Detroit times., 1915-10-26
Boston Brown Bread.

cress and Cheese Salad.
Line a salad dish with crisp water
The Detroit times., 1915-10-26

Of eggs in cakes and pastry must
seek their patrons among private
householders and small bakers. The
hest bakers pass ur all such prod
ucts as unsatisfactory.
There have beer large quantities
of dried egg product manufactured
from under-grade eggs In recent
years and this product has been
scld in enormous quantities to bak-
ers In the larger Cities" Gays South
Dakota's Food Commissioner. Some
of the product Is satisfactory from
chemical and meteorological stand
point, while some Is equally unsatis-
factory. Where clean wholesome
eggs are dried au entirely
wholesome and legitimate prod
uot results. hut when eggs are
used which are in various stages of
decomposition, varying from"
weak-yolked, heated egg TO the black
rot. the resulting product can hard
iy be said to be suitable for use In
food, even though II may have been
The Detroit times., 1915-10-26
THE TIMES PURE FOOD PAGE
Conduced by PIERCE. R Fs4 &X5~

aud In the condition In which the
cream comes to him. This subject
Of water content. however. II one
which need not concern the house.
wife. The law II out sitter offend
ers.
Unless the cream supply IL gv,d
and clean, the manufacturer butter
will score low. II will not have that
sweet sppetising smell that butter
has when produced from sanitary
cream. Therefore It means every
thing to the creamery man to have
the cleanest OF creams. He is doing
ail In his power TO educate the farm
er who supplies him to produce the
cream under sanitary conditions.
Thus the creamery which In a city's
supply IL generally delicious. safe
and sanitary.
Il n most important that where
butter 10 pasteurised the raw mate
rial be produced under the most
sanitary conditions. Pasteurization
should never encourage the produc-
tion Of cream under unsanitary con-
ditions. This is . point evidently
overlooked that all cream from
which our butter 10 made should be
clean and sanitary. That is the
prime consideration, pasteurization
unless II deals with clean materials.
ID secondary.
Asked to name one of Americas
big milk companies which stands as
q model, would unhesitatinsiy
name the Borden Condensed MIX
company, and know that all food
authorities agree with my choice. In
travelling throughout the country
where the Borden plants are locat-
ed, farms supplying the Borden peo-
pie with milk and cream are model
sanitary farms. One Of the great
works this splendid food concern Is
doing Is that of educating the farm
er to produce sanitary product. II
you see a filthy farmer you may be
sure his product is not going to the
Borden plant; he cannot sell II
there. Other concerns are doing
tnIS same WOTk VI euuCdliHs the
farmers who supply them with
cream. It is to their business inter.
est to do so and am optimistic
enough to believe that the policies Of
our big milk firms will be gradually
extended so that there shall be no
cause to complain OF the state OF
things in Butter Land.
To summarize:
Good clean butter tastes sweet
and does not need pasteurization to
make II safe and wholesome. But
ter, as everyone knows. is most
delicate food product that quickly
shows It's sor-ce. This butter. how
ever, Ia additionally safeguarded II
pasteurixed. II has better keeping
quantities and conforms to modern
butter-making methods.
The whole butter question Is UP
to the farmer. II Is he who supplies
the cream which Is manufactured
into creamery butter. Sl
The Detroit times., 1915-10-26

asparagus. cabbage. carrots, cauli-
Hover. sweet corn. corn, egg plant.
onions. potatoes. satisfy and turnips.
TIC make a sauce which can be
used for creamed vegetables blend
together In shadow saucepan two
level tablespoons each Of butter and
-four. working then, together with
the back Of q wooden spoon; AZ soon
as they ase smooth. add gradually a
cup OF rich mix or cream, stirring
all the time 1t is being added.
Cook three minutes after the
sauce reaches the boiling point. then
season to taste with salt and pepper
or patrika.
A very slight grating of onion may
be added II the sauce Is to be used
for carrots or turnips, or for the
former a distinctive favor is gained
by the addition OF a slight grating
Of nutmeg.
The Detroit times., 1915-10-26
What Shall / Serve
Today?
String Bean Soup.

string Bean soup.
Make strong stock Of knuckle
Of veal, three quarts water, and q
sliced onion. Let It cook at least
five hours, then strain. When done.
there should be about quart Of
the stock. Make this the day be-
fore II ls wanted, 30 that every par
ticlc of fat may be removed before
Il Is used. Just before dinner put
into Q saucepan a piece of butter as
large a. a small egg. and heaping
teaspocnful of flour. Boil until ten
der string beans-enough to make a
cupful Of pulp after they have been
pressed through colander. Let the
butter and -four cook together a
few minutes, but not long enough
to brown, and just before serving
add the stock, cupful OF hot cream,
the pulp Of the beans. speck of
cayenne. salt, and little white pep
per. DO not let the soup boil after
all the ingredients are together, or
1t will curdle.
The Detroit times., 1915-10-26
Conducted by PAUL PIERCE.

for II from the village local store.
II. however. II Ia made under dlthy
conditions. having q barn odor and
being low grade material. be gets
a low price from his village dealer.
The latter does not sell this low
grade butter to his customers or
private family trade. He throws Il
aside into any receptacles he may
have--clean. dirty or otherwise
until he gets q sufiicient quantity.
At last he ships this low grade but
ter to some commission house.
which In turn ships II on to some
other place. Here It = made over
into renovated butter. This butter 10
sold under strict laws. sS.to manu-
facture. II must pay. a-tax and must
be plainly labeled 'sRsnovated."
Thus most or the dairy butter thst
10 not good and sweet and produced
under the best conditions II re-man.
ufacturod and sold ~ renovated but
ter. lN
The greatest part Of . city's butter
supply. therefore. comes from our
big creameries. Cream IL shipped
into one Of these from various parts
Of the country. Some Of It II pro
duced In model dairies whore the
farmer uses every care and precau.
tion TO protect the product from con-
tamination. His cows are healthy
and clean. his barns are clean. %
are his mixers and his utensils. He
meets every requirement Of state
and local inspection. There is The
other farmer also who produces the
cream under the worst kind Of filthy
conditions, and all his cream, good.
bad and Indifferent. comes into the
creamery. Naturally the best butter
IL made from the best and cleanest
cream. IL does not need pasteuriSa-
ton To make II good. Some cream
cry men sell It without pasteurisa-
lion. II Is sweet and wholesome,
scores high and commands big
prices. When this class Of butter is
yasteurixed II has better keeping
vuhItieS. rIVtu Sh0 SiCaiu R~iShoS
ed which is not SO clean, the cream
cry manufacturers make butter not
scoring so high. For this they re-
ceive a lower price than for the Nm.
est butter.
Strange to say, the profit to the
butter makers lies In the water the
butter contains. Under the law the
water content can only be certain
PERCENTAGE. and II the manufactur-
er exceed this pere>atage. he vio-
lates the law. The watcr In the but
ter is pure and the manufacturer
tries to leave as much in his butter
m the law will allow. but not to
violate the law by leaving too much.
The butter fat In the cream costs
him certain fixed amount, 30 his
profit is In the weight partly made
up of water that Is not churned out
The Detroit times., 1915-10-26
Caroline Goes Pickle Recipes
That Are Prize Winners

cans with layers of dill and cherry
leaves. Pack Jars full and add a
red pepper pod to each jar.
Boil up 10 quarts of water with
quart of vinegar and cups of
salt: take from fire and allow to
cool, then add cup Of grated fresh
horseradish. When perfectly cold
turn over the pickles In the cans.
Seal cans and set away in cold
place. s,-
Chill Sauce.
Peel and slice 30 large ripe toma.
toes: chop or grind Q large onions,
chop or grind sweet green and I
red pepper; put cups OF vinegar
into a large porcelain kettle; add
cup OF sugar and 1-3 cup of salt
Heat to boiling point, then add the
tomato, pepper and onion. Cook
slowly for 1 hour, then add 2 tea
spoonfuls each OF cinnamon, cloves
and allspice. and 1 OF grated nut
meg. Boil the sauce for an hour
longer. then seal In glass cans while
hot.
Green Tomato Pickles.
Slice / peck of green tomatoes
and s largo onions. sprinkle them
with cup of salt and allow to
stand hours, then put them in
cloth bag to drain over night.
In the morning put the onions
and tomatoes into sauce pan and
add ! quart of vinegar and quarts
OF water and boil Is minutes: drain
thoroughly. r1 ie At
Put 8 quarts OF vinegar. 2 pounds
Of brown sugar. 4 tablespoonfuls Of
white mustard seed. 6 large green
peppers chopped fine. . teaspoonful
each of allspice and cloves. and q
little stick of cinnamon over the
Are. and bring slowly TO boiling
point. add the tomatoes and onions,
scald thoroughly. put In glass Jars
and veal while hot.
The Detroit times., 1915-10-26
Butter the Subject of
Much Controversy

The National Poultry. Butter and
Egg association convened recently In
New York city and one OF its men,
bers stated that conditions are worse
today than they were ten years ago.
We are hearing much about butter
today, In our public press and In
various food conventions--about
creamery butter versus DAIRY butter,
and about genuine fresh butter
versus renovated butter. Some
would have us scrape all the butter
on our bread and others would have
us buy only the butter they advise.
Things are mot az bad. however,
~ these butters-in would have us
believe. consumer. Remember, be-
fore you pass up all butter. that
while II IL true that there IL butter
sold In this country which has been
manufactured under unsanitary con-
djtions this does not mean that the
greater part Of our butter supply IL
impure. and unwholcsome. BY no
means should you take thus gloomy
view Of the situation No subject
II being given greater attention by
our food ofIicials and others interest,".
ed than that Of our milk and butter
supply. We have creamery butter.
dairy butter and renovated butter
and we have laws protecting our but
ter supply and able ofacials to en-
force these laws. Not only II this
true. but Il is to the best interest
OF every butler maker who wishes
to succeed In business to manufac-
ture his butter under the most sani.
tary conditions and out of the clean
est cream he can possibly secure.
What II the, difference between
dairy butter and creamery butter.
asks the consumer not versed in but.
ter nomenclature. BY dairy butter
we mean butter made by the farm
or on his own farm from the cream
produced by his own stock. There
10 scarcely any dairy butter produc-
ed teday in comparison with cream
cry butter, this being the day Of or
'sanisation. combination and pooling
Of interests. When the farmer
branches out and buys cream from
other farms than his own and man
tifactures butter from this cream,
he then becomes creamery man.
MOST Of our butter. practically ell OF
IT that is sold In our cities is not
dairy butter. but Is creamery butter.
The individual farmer could not sup
ply enough to 90 very far In the
city's million pound demand, He
makes II In small quantities and II
Il II made under sanitary conditions.
from sanitary cream. II II Is sweet
and wholesome. he gets good price
The Detroit times., 1915-10-26
Driving the Hen Out
of Business

Out in South Dakota. and doubt
less in many other of our states
rival to the honored hen is going
from door to door and peddling al
legged egg substitutes and colors In
tended to give TO baked goods the
appearance Of foods prepared with
eggs. Can you not picture Mrs.
Hen with ruffled feathers and out.
ragged feelings peeping around the
corner OF the house at this peddler
OF egg substitutes" and coiors
which she'll make father and the
boys think they are eating delicious
yellow Gaze made with fresh eggs,
when they are really eating white
c1ke painted egg color! How iEdig.
nant she must feel ut all her work
OF prcger~ing her reputation and CIV
ing the family perfect eggs >oing
for naught! Hark! Tie peddler is
testing Mistress Jones that this is
an egg saver. II Is claimed to be
the equal except in food value" of
I, four dozen eggs. II will cost her but
IS cents for a package containing 12
ounces. Will Mistress Jones buy
the package the peddler expatiates
on 90 eloquenSly? Perhaps she will
f, II rhe has not read the warning OF
her state food and drug department
which telling Of packages bought by
! other housewives says: Analysis
showed this egg saver to be
corn starch colored with coal tar
dye--naphthol yellow B. OF course.
those who were unfortunate enough
] to purchase the stun were greatly
disappointed and tho salesman soon
found II necessary to hnd another
line Of work."
| Cheer up, honest Mrs. Hen! You
are . perfectly law-abiding member
of South Dakota's commonwealth
while all Of your iInitators are
offenders against the lax. Your Law
plainly says: "The use Of artificial
cclors In cakes or other baked goods
for the purpose OF initiating the
color derived from eggs. ~ we'll ~
the use Of egg substitutes in such
products In clearly In violation OF
our state food laws, unless the pro-
ducts 70 made be each clearly and
.conspicuously labeled to show that
they are limitations and the names
Of their Ingredients are stated on
this label" Likewise the use of arti.
/ NciaIly colored Or imitation favored
jeilies, cako hllcrs, or pie hllers II
in violation OF law unless the prod.
ucts containing such limitations be
labeled a. above stated.
The same rule applies to the use
Of imitation havors end Imitation
frnit products m confectionery.
Chocolate creams favored with
Mapeline may, not legally be sold as
rsaple creams. Other cases will
! suggest themselves ID manufacturers
OF caady. All such products must
| b. plainly labelled Imitation when
oRessd OF seposed fsr sale n South
~ sbuvs new Mo sxt>n6sd ID the
Y )trocfvuGDco ok'oue ~ 1o&e " our
-
The Detroit times., 1915-10-26
eealIoped Salmon.

Flake. but do not mash, enough
salmon. fresh OF canned, but prefer
ably the former, to make two cup
fuls. Prepare a good white sauce
by blending together two level table
spoons each OF butter and -four, add
ing to these slowly one cup of milk,
and cooking all together over slow
nre until the mixture boils. Season
and continue to cook for three min
utes; add to this sauce tablespoon
Of chopped parsley; grease casse-
role or other baking dish. and sprink.
lie at the bottom of II layer of
The Detroit times., 1915-10-26

Put 100 cucumbcrs. tsize of dill
picklesJ IN salt water. usirg l-e
cup OF salt 70 each eslIcn of water
.neeGed, ma jet stand pver njeAt.
r. zf .enrYzI 10
The Detroit times., 1915-10-26

sierilized In the drying process and
nearly or quite dcodorized."
Our bert advice 10 all housewives
In all OF our states Is to pstronize
Mrs. Hen and not the peddler of
egg substitutes" which are not even
a poor relation of the most distant
kind to the aforesaid Mrs. Hen.
creamed Vegetables.
To the inexperienced housekeeper
there Is something quite appalling
In the sound Of the name of even the
most common vegetable, when the
word creamed Is placed before It.
II brings vicious of fashionable ho-
tells and high-priced restaurants, and
causes many doubts - to the abil.
ity Of any ordinary cook to produce
a dish that shall be At to associate
with so fine a name.
As matter Of fact, Il does not
require vast amount of intelligence
to make very paiatable dish of any
one Of the numerous vegetables that
lend themselves to the "creaming'
process. nor are half the recipes
usually given to this branch Of
cooking Of any real use.
IL the cook has the sense of taste
well developed, the battle is prac-
tically won. II she Is deficient in
that most necessary Characteristic
OF the great cook, still she need not
despair, for she can learn by expert
ence what sort Of seasoning Is best
for the different vegetables. and how
much OF II will be tolerated by her
family.
To cream vegetables they should
be cooked until tender In clear
water. then cut into slices or dice
and stewed for q few moments In q
rich cream gravy or sauce thickened
and seasoned according to individual
taste.
There you have the outlines. Now
for the variations.
To begin with, few housekeepers
can afford cream, and milk must be
used instead. This necessitates the
use of more butter, for creamed
vegetables are not good unless the
gravy Is sufficiently rich
Then, some vegetables are better
II cooked In so small a quantity Of
water that II will be almost cooked
away when the vegetable is tender.
The potato is of this class. Such
vegetables should be cut into pieces
convenient for serving before they
are cooked. and the sauce poured
over them when tender. that none
OF the liquid In which they are cook
ed ned be lost. Most people prefer
asparagus creamed In this way, but
some find the taste Of the asparagus
too strong.
Turnips, carrots, and other strong.
tasting vegetables should be cut in
dice, and either boiled in great
deal of water, or the first water
should be poured of after a few mo-
ments, and fresh boiling water add
ed. When tender. they snould be
skinned out, drained, then turned
into the sauce.
AS rule, pepper. salt and butter
form the only seasonings for cream
ed vegetables. but sweet herbs OF
spices, or extracts, are sometimes
added when the dish is to be ae
"Frenchy" az It can be made.
Among the vegetables that lend
themselves to creaming, We have
The Detroit times., 1915-10-26

This little recipe IL for thousand
island dressing.
have often used 1t and proved It
a most appetizing addition to the
home table. SO many cooks seem
to be bothered when 1t comes to
make dressings for salads and that's
partly the reason have chosen this
for my favorite recipe. II may help
someone else as much as It has me.
To the yolks of two eggs, beaten
well. add. very slowly. one-half cup
of olive oil, one-half lemon, pinch
Of salt, cayenne pepper and quar-
ter OF teaspoonful Of paprika.
Then add three large green onions
which have been cut very fine and
one-half cup OF tomato sauce. Serve
cold on salad.