davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald., 1916-08-20
An Inexpensive Bassincttc.

"I see that a correspondent asks in- structions for making an inexpensive bassinette Here is a direction which basket, as long as possible. but not deep, and fasten it to a scanC which can be made out of a box; put q caster on each corner, so that the stand can be moved about with ease. You can malla drawer in the box, if you like. to hold the diapers, so that they are always at hand when needed. We made our bassinette so that the basket would be the same height as my bed, and if the basket is rather shal- low 1t makes i, easier when you are in bed to pick up the baby for his n sht feed ing and then 10 put him back again Enamel the ba asket and stand white (both basket and drawer should be enameled on the inside), and if you want it to be fanciful weave p.nk or blue ribbon in and out of the spaces of the basket. While the baby is tiny you can put pure white cotton around the inside of the basket, but I deem this unnecessary. I find the enameled bassinette much nicer than those covered with swiss. as they are more easily kept clean. If you do net care to weave the ribbon in and out the ba asket need not be of chip.
 A pretty receptacle fer baby clothes Is made from a box three feet high by eighteen inches square. Put four legs on the bottom. a door on the front. and little shelves cn the inside White enamel this cn the inside and outside and 1t VII. be nice for the child's clothes until he is quite large and will llways look n!ce and fresh,
 Here are few things havo found good. When we have pot roast I always put raIrlns In when making the gravy We wash and dry our apricot soeds and chop the kernels 10 use r our fruit cake. espe cialiy at Christmas tls,s. They tekss tho place ot b.ttor aim3nds ard coat noSh' ing. They arc nice grepHd up and put on coffee cake, or q ltt'e added when making coffes gives it a pleasant flavor. Peach and plum seeds ans~er just as well, only ths kernel is smaller. Whom Wa mads noodles we ussd a dry them before cutting, but find .h.s isn't neces. gary. After reiI!ns out your deueh spfink:a with fauF ard faid and yeu saH cut your noodles mm sdiats.y. This saves a good deal of t.ms and they cut betteF;
 II Cas yeu tsii me tas sauss sf bread locking darii after it is hai;sd?
 "Th.s IS the irst time I have wEitteR ta
The Birmingham age-herald., 1916-08-20
RASPBERRY MOUSSE.

Crush enough red raspberres in a fruit press to get three-quarters of cup of juice, strain this, put it over the fire with a cup of sugar and make hot. Beat the yolks of six eggs light, pour the hot rasp- berry juice upon them, put over the fire in the double boiler and cook, stirring constantly until the mixture thickens. Take from the stove and beat the mix ture until 1t cools. Beat the whites of the six eggs to a stiff froth, whip half a pint of cream and mix lightly with the custard. Turn into melon shaped mold. pack down in ice and salt and let 1t stand for at least four hours.
 Mousse may be made in this way with any fruit juice of decided flavor. It Is also good substituting heated maple sirup for the fruit juice and proceeding as be- fore directed, emitting the sugar The maple sirup will sweeten the mixture suf- ficiently
 PEACH SURPRISE.
 Peel, stone, and chop enough peaches to have a quart of the pulp. Add to it two cups of sugar, one cup of cold water, and the whites of four eggs, unbeaten. Mix all we'll together turn into the freezer, and turn until firm. Withdraw the dash CT when the ice is too stiff to enable you to turn 1t any longer, pack down the sher- bet, and let stand, packed in ice, for an hour or more before serving.
 This surprise " be prepared with any sort of fruit or with a mixture of these. Apple sauce may also serve as a basis for the dish, as may other stewed or canned fruit
 RASPBERRY ICE Q)
 Heat together over the fire quart of water and cup of sugar until the sugar is dissolved. Put with it pint of rasp- berry juice. turn into the freezer and freeze until firm.
 RASPBERRY ICE CID.
 Boil two cups of water with three quarters of a cup of granulated sugar; add teaspoon of melted gelatin and put with this two cups of raspberry juice. When hot through take from the fire and strain; set aside to cool. Add to it the well beaten whites of three eggs and freeze as you would fruit surprise or ice cream.
 Any sort of fruit may be used in mak- ing sherbet following the instructions just given. When the fruit has not de- cided flavor more of it will be demanded in proportion to the quantity of water used A little practice will show what is needed.
 TEA PUNCH.
 Make strong tea. using four teaspoons of tea to a quart of boiling water; strain from the leaves. When it is cold put with it two tablespoons of tart orange juice, five tablespoons of lemon juice; strain both from seeds before putting them in-two cups of granulated sugar and pint of charged water. Have large block of ice in punch bowl, pour the mixture upon this, put in a handful of raspberries or of maraschino cherries, and serve Or the punch may be mixed in large pitcher.
 GINGER ALE MINT JULEP.
 Squeeze the juice from half dozen lemons upon cup of granulated sugar. and let this stand for half an hour on the ice. Put two cups of cracked ice into
The Birmingham age-herald., 1916-08-20

punch bowl or wide mouthed pitcher, with the lemon and sugar; add pint of water. two bottles of ginger ale, and dozen long stemmed sprigs of mint, pinching the stems Of these between the fingers in order to get out all the flavor of the mint. Let it stand thus for five minutes and serve.
 ORANGE SHERBET.
 Slice six large oranges and two lemons in bowl with cup of granulated sugar. and let this stand for half an hour in cool place. Add heaping tablespoon of chopped pineapple when the sugar is melted. Put block of ice in punch bowl or large pitcher. pour in the fruit and sugar, add quart of charged water. and serve at once. If you prefer, plain water may be used instead of the other.
 PINEAPPLE SHERBET.
 Put three pints of boiling water over the fire with a pound of granulated sugar:
The Birmingham age-herald., 1916-08-20
Peroxide for Blood Stains.

I should like the accompanylng ad- dress of one whom I believe l may do something to help. All suffering is neces- sary. There is great comfort in realiz- ing that truth while striving to alleviate all one can. A short time ago one of the Cornerites wanted to know how to take blood stain out of coat. I meant to write and tell her. but neglected to do 10, that peroxide makes 1t disappear like magic. I thought every one knew that. but all persons have not been around doc- tors all their lives as have Dear Help ing Hand, love all humanity, and thank you for the good you are doing. R. B.
 I am glad to pass on this apprecia tion of the work accomplished by the con- stitucncy. along with the practical h. formation as to tho uses of peroxide. ] think l echo the .shes Of the Corner; os when I say only long to do more in tho way of allev.ating suffering and discom- fort.
The Birmingham age-herald., 1916-08-20
Religious Leaflets Wanted.

"I should Ike the name Of the widow in
 addition to the other addresses I ask for, I might be able to help her little or send her some cards. I may be inclined to look on the dark side. but wish there were little more cheer and good will in our every day life. such as the spirit shown by the Corner May ask if some one has Bible concordance or an en- larger used In art work and will tell me how to use the enlarger? I should also be glad to get few religious leaflets that explain the book of Revelation. I will gladly pay postage. In making portieres out of wallpaper beads think kinder gar ten or basket beads are more serviceabie than those made of salt and cornstarch. as the salt absorps moisture and the beads crunble in a short while. When make mine am going to put two basket beads and q Kindergarten bead between each pair of wallpaper beads. Maybe didn't have good luck with my paste beads. made them for necklace. The widow 1 write of was asking for something she could do at homo so that her little boy could be with her. have some letters aal papers don't feel able to use just
The Birmingham age-herald., 1916-08-20
Cookic and Salad Recipes.

Wilt you pieaac senG me the addresses from tho two clippings l inclose? l Two on farm and do all the work. no that am busy. but these poor soula appeal to me and intend to ind timo for them both If they live near enough I shall
 got them and tako them for nn auto r.do. ] am inclosing a stamped cavolops and another lonely stamp. would send more but this Is the only one l can ind. AL though l work hard am perfectly happy
 having tho best of husbands and It, tie boy years old. We have been mar, ried fifteen years and couldn't De happier, unless perhaps we hal more money, So want to pass little cheer aleng. Here are two excellent recipes you may liks
 Frosted Creams (cookies)-One cup Of sugar, one cup of nlola 5ses, one cup of shortening half cup of cold coffee, yeilIs of two asss, one teaspoon of seda, one teaspoon Of oinnainan enc tabespden of ginger, fieur to form dough that gan ba rolled to quarter of inch thickness, Cut in oblong peeesj when cold frost with boiled icing, made with one and a half cups of sugar and the whites of i've eggs.
 Fruit Salad-Any kind oe fruit cut
The Birmingham age-herald., 1916-08-20
Lonelv Girl Wants Letters.

"I am giri of 2a with few friends of my own age and would like to corre- spend with or make the acquaintance of other girls near nay age, LoNEsoME
 l should be glad if we could manage to bring this girl into touch with su.sassSas associates. Always when giving tho aa- dress of such girl we like ie he informed Of the references of those who desire 90 meet her or to correspond with her in order to protect against possible unpteas- ant eircunas.ansea. References should always be sxora nsed and should prove satisfactory to the parents ap guardians CT the girls seeking to become friends.
The Birmingham age-herald., 1916-08-20

arately. Pour some of the hot milk upon these, return to the boiler. and stir until the eustard thickens; flavor with a few drops of bitter almond. take from the fire and set aside to become thoroughly cold.
 When the custard is chilled, peel care fully freestone peaches of uniform size, make an incision in the side of each large enough to enable you to remove the pit. and slip into it's place a maraschino cherry. Dip each peach into the cus- tard. sprinkle powdered sugar over them, and lay in a deep dish. Put this in a pan with a cover, set this into cracked Ice and heap ice above it. Put the cus- tard where this, too, will become cold The peaches should remain in the ice for at least an hour before serving. The process of chilling them will be hastened if little rock salt is mixed with the ice about one-fourth as much salt as there is ice The custard should also be chilled. Pour the custard around the peaches just before serving them and heap whipped cream on top of them. The custard can be made the day before the dish is to be served, and the peaches not prepared un- til an hour or so before sending to table long enough for them to become well chilled,
 ORANGE JELLY FRAPPE.
 Soak half a box of gelatin in a scant cup of cold water. add to 1t one cup or granulated sugar, the juice of two lemons and of one tart orange, the peel of half lemon and of a quarter of an orange. Pour upon all two cups of boiling water; stir until the gelatin is dissolved and strain. Set the jelly aside until cold. When it begins to form, line plain mold, wet with cold water, with sections Of orange, cut into small pieces, and pour the jelly carefully over them. When the mold is full, fit a cover tightly on it, bury 1t in ice and salt, and leave thus for two or three hours. Be careful in turning it out to get no salt into the jelly. Serve light cakes with this.
 The dish may be varied by using half oranges and half peeled and sliced ba- nanas in the jelly.
 PEACH SNOW.
 Put a cup of granulated sugar and quarter of cup of water over the fire in a clean saucepan; boil without stirring until 1t spins a thread from the tine of a fork dipped into it. Have ready peaches of medium size, peeled, and two table spoons of shelled and blanched almonds, chopped fine. Stick each peach on fork, dip it into the sirup, roll in the chopped almonds, and lay on fiat plate. Set aside in chopped ice until cold, heap with whipped cream. and serve.
 CANTALOUPES WITH PEACHES.
 Slice peaches small sprinkle them with sugar. and put in the ice until very cold Cut cantaloupes in two after leaving them in the ice until we'll chilled, remove the seeds. and heap the sliced peaches in the middle of them. Whipped cream may be put upon these, or a spoonful of ice cream may be heaped on each portion of peaches in the melon.
 CHILLED PINEAPPLE.
 Cut pineapple into dice, sprinkle with sugar, and pack it in ice as directed for peaches with custard. When ready to serve pour over a cup of the dice & couple of teaspoons of sherry and send to table.
The Birmingham age-herald., 1916-08-20

into dice. Serve with golden salad dress ing, made as follows: Quarter cup of pineapple juice, quarter cup of lemon juice, one-third cup of sugar small pinch of salt, two beaten eggs. Mix and cook, stirring constantly until the dressing thickens and stiffens. It gets thicker when cool and tales about two minutes to cook. M. w. K.''
 Thank you for your charming letter. The addresses asked were sent and I am sure the "poor souls to whom ref erence is made will benefit by the asso- citation. am grateful for the lonely stamp and for the two recipes you send
The Birmingham age-herald., 1916-08-20
Stamped Pieces and Reading Matter.

StQHipCQ tCCCS u|IQ lNCddui5 " ottS's NOTICED the offer of G. E. B. 6t in the Corner of embroidery silks
 and stamped pieces in exchange
 for flower seeds and crochet lace.
 I should be glad if you could send my address to her or to some one who has stamped pieces for embroidery or quilt pieces, also books and magazines l will return the favors with a few flower seeds or crochet edging. l get lonely at times, as l have no children to cheer me. and my fancy work and sewing are my only source of pleasure know the Cor ner has helped other lonely souls, and so l thought I would ask for some read ing matter and fancy work, and 1 truly hope l may be able to return the favor in some way. If you care to have me l will come again and bring some of my choice recipes. MRS. G. H.
 l was sorry to have to tell this corre- spondent that the articles offered by Mrs G. E. B. had been given away before the above letter came, but I print it here in the sure hope that some one else will respond to her appeal and do something to help drive away her loneliness. I shall be glad to supply her address Th- recipes she offers will be welcome.
The Birmingham age-herald., 1916-08-20

bets are cheaper than pies and buildings; they are also easily made.
 Along the same line are cold drinks, and these, accompanied by light cakes. will often take the place of a more elab- crate dessert. The palate craves a little something sweet to conclude the meal. but often turns from anything more than a taste that the chilled drink and the cake will supply.
 CHILLED PEACHES WITH GUS
 YARD.
 Make custard by cooking together in a double boiler three cups of milk and four tablespoons of sugar until the latter is entirely dissolved. Have ready the yolks and whites of four eggs, beaten sep
The Birmingham age-herald., 1916-08-20

begins to boil. put the lid on the pan and let 1t boil thus for three minutes. Then boil up to BIO degrees. Pour the toffee while still warm into wei! buttered tins, Mark with knifo and break up when cold. This recipe came in the book when I bought my candy thermometer. so 1t must be reliable. I have five other recipes for the toffee If J. V. K. wishes them,
 MRS. l.. s." hope this recipe may be the one J. V, R, desired and I am sure 1t will be well come to others,
The Birmingham age-herald., 1916-08-20

with the needle and crochet hook and want to make some articles to sell at a country church fair. l can make use of any sort of material and work all sorts of odds and ends up into lovely fancy work. H. l..
 Who will reply to this appeal and have a share in helping the country church at it's sale? Please write promptly.
The Birmingham age-herald., 1916-08-20
Tatting for Plants.

|" wonder if there is any one who would be willing to do tatting for me in ex- change for strawberry plants. The plants are ready to transplant. I would send material for the tatting to any one who would make it for me. MRS s. H. R."
 Such an opportunity as this should meet the wishes of some of our many gardeners and I shall be happy to put these in touch with this correspondent.
The Birmingham age-herald., 1916-08-20

the Corner I hope some of these things may be of use. MRS. A. B.
 I am sure they will prove helpful to some one and we shall hope to hear from you often. The reason for the bread be- ing dark may be due to various causes. Possibly the flour is dark-not sufficiently dried out-or the bread may not have been worked enough Long and vigorous kneading will make bread whiter than it can be without adequate working.
The Birmingham age-herald., 1916-08-20

boil for half an hour. Peel large pine
 apple while the sugar and water are cook ing. With a fork tear the flesh of the pineapple to shreds. Pour over this four teaspoons of lemon juice and add an orange peeled and cut into small pieces
 Set 1t aside to cool, and chill the sirup after it has boiled; put this with the fruit,
The Birmingham age-herald., 1916-08-20

xOT desserts, with a few exceptions.
 do not appeal to the palate during
 the heated term. Fruit buildings, \ whether boiled or baked, have
 their place in the affections of most of us. and these sweets must be served smoking from the oven or the steamer. But the general preference is for desserts that are either frozen or chilled through and that will not raise the temperature of the body when the weather is doing this already.
 The housekeeper is wise who makes a study of such dishes when the mercury is high in the tube. Ice cream is no more trouble to make than pastry, and need be no more expensive. Water ices and sher-
The Birmingham age-herald., 1916-08-20
Scraps for Scwing.

"I live upon an isolated farm end sell dom leave home, wonder if sone of tha generous readers of the Corner would send me son,s scraps of silk. satin, velvet, or ribbon, bits af lace. lace netting, or pieces of fine white goods that could be~ made into handksrohiefs. ! am expert
The Birmingham age-herald., 1916-08-20
Songs and Magazines.

IT have a number of songs, some pop uiar, and some instrumental pieces which I should be glad to pass on to any one who cares to pay the postage. Also l have a number of cid magazines which have interesting reading matter in them, l should like to pay postage on these. but really cannot afford it, L, L."
 Musicians will take note of this offer in,
The Birmingham age-herald., 1916-08-20
now that I could send on to her.

now that I could send on to her.
 MRS. F. E. O." I am very sorry this correspondent did not send the signature appended to the letter of the widow in whom she shows such kindly interest. Without that sig nature l cannot identify her, and I can only trust she may see this letter and let me hear from her again. Will not some one endcavor to grant the wish of Mrs. F. E. Q. as to the Bible concordance and papers on biblical subjects, as well as the eniarger of which she Writes?
The Birmingham age-herald., 1916-08-20
" W To6ee,

"J. V, R. asked for an English teffee raeipa, send the followingi One pound Of loaf sugar, one pinch of cream of tar tar, one gill of water. fiavoring to taste. Place the sugar and water in pan and stir occasionally until melted. When 1t
The Birmingham age-herald., 1916-08-20
FAMILY MEALS FOR A WEEK.

Beetsteak. Young carrots. Boiled rice Sliced oranges. Coffee. WEDNESDAY. BREAKFAST. Grape fruit.
 Cereal. Bacon and fried tomatoeA Muffins.
 Coffee. LUNCHEON. Beef hash. Rice croquettes Qeft ovsr). Quick biscuit.
 Jam.
 Tea DINNER. Cream of carrot soup (left ovsr). Roast lamb. Mint sauce. Green peas. Baked macaroni. JIG Caramel custard Coffee. THURSDAY. BREAKFAST. Oranges. Cereal. Poached eggs on toast. Rolls. Coffee. LUNCHEON. Frizzled dried beef. Dreamed potatoes. Gingersnaps.
 Tea. DINNER. Macaroni soup Cleft over). Cold lamb. Green pea pancakes deft over). Boiled new potatoes. Berry shortcake. Coffee.
 * FRIDAY. BREAKFAST. Berries. Cereal. Parsley omeiet. Gems.
 Coffee. LUNCHEON. Cheese fondu. Flashed potatoes Cleft ovsr). Warmed up shortcaks. Tea. DINNER. Little neck claims. Soft shell, crabs. French fried potatoes String beans. Peach tarts. Coffee. SATURDAY. BREAKFAST. Oranges. Cereal,
 Bacon.
 Toast.
 Coffee. LUNCHEON. Spanish egss. German fred potatoes Str.ns bran .alac. B.sca.t Matn.a.,ds, Tea DINNER. Ce;ery 4vu5. Curr:ed lsmb v; uNt roi'sG rl.e H4nsF tsiI ber.r
The Birmingham age-herald., 1916-08-20

SUNDAY. BREAKFAST. Melons.
 Cereal. F9shballs. Brown bread Coffee. LUNCHEON. Eggs in aspic jelly. Ronlaine salad. Toasted brown bread. Junket. Iced cocoa. DINNER. Mock turtle soup. Roast chicken. Green peas. Whipped potatoes. Vanilla ice. Cream with berry sauce. Coffee. MONDAY. BREAKFAST. Oranges.
 Cereal. Scrambled eggs. Toast.
 Coffee. LUNCHEON. Lambs liver and bacon. Green pea salad Cleft over). Cookies.
 Tea.
 DINNER. Potato soup Cleft over). Cold roast chicken. Young beets. Swiss chard. Sliced peaches. Coffee. TUESDAY. BREAKFAST. stewed prunes. Cereal. Fried green peppers. Rolls.
 Coffee. LUNCHEON. M!nce of chicken on toast. Baked potatoes. Fried bread. Crackers.
 Cheese.
 Tea.
 DINNER. Chicken rack soup.
The Birmingham age-herald., 1916-08-20

Cut pineapple into dice, sprinkle with sugar, and pack it in ice IS directed for pea ches with custard. When ready to serve pour over a cup of the dice a couple of teaspoons of sherry and send to table.
TaÌˆgliche Omaha tribuÌˆne. [volume] (Omaha, Nebr.) 1912-1926, 1916-12-05

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TaÌˆgliche Omaha tribuÌˆne. [volume] (Omaha, Nebr.) 1912-1926, 1916-12-05
gObfott in Chicago luirFiam.

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