davidaulloa/AmericanStories huggingface dataset:
Freie Presse fuÌˆr Texas. [volume] (San Antonio, Tex.) 1865-1945, 1916-05-04
Gini9uflg erzielt.
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luerfeu fiaen Slan.
SOIL DIE ruft kIaren.
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mahic.

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langt. @as ss IN @irflidfeit ena-
baft, iueik man nid)t, aber man
niinmt ON, nnb miro Der 8abr6eit
bamit mol sienalid nabefommem,
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fplguns gilla's seeinigt fat. 9as
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gierunsen bprgelegt iper6en nmo,
crit iuenn bic Megiernmgen 6ieIe Mb-
,nahnnsen sntbeifen, ,uirS man an
ben abi6lnk einer ridtigen Son.
pention geben. Naberts iiber bas
ltebereinfommen iueif NiemanS.
Scott nno Cbregpn id)iueisem. 2ek-
terer lagte nnr nadJ Der 1tnterreSnmg
NIT Scott, Sieie ltnterreonms babe
Die Gnft DollitanSig sereinigt. Gs
ieien feline Nbmadnngen getroffem,
a6er alles bente baranf Saf iulde
snftanSe fommem iuiirSem.
-- Nus 8aibington miro semcl-
BET, Sen. Seotts geridt iiber ieimc
Mbmad)nngen nit Gen. G6regum
lei bem Er1iiSenten pprgelegt nmS
iueroe i'm @eifem Sanie als befrie-
bigenb angeIeben. Sc beist, oaf nadl
linn Der .6e6randj merifamiider Gi-
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snriifsesugen uerben Ipllem.
lleber Ben Sampf BON bier
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lerie 9iesiinents inter Sem Se.
febl Ses Sberlt Cobb NIT Ssil-
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am Spnneritaa bem 20. Mpril, bel
Der g)uanibo Mine amf Die @iQi-
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fommen. Die Nad)ridlt bon Sem Wa-
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siuei amerifaniide Minen-
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lar eiieaelo erprefien iuoilten, NIT
naBmen. Die gfmerifaner oerfole-
ten iie umo am Samitag, oem %.
Aprif, fam es bei Dem in elmer Wera. |
Freie Presse fuÌˆr Texas. [volume] (San Antonio, Tex.) 1865-1945, 1916-05-04

emftffiff ipransen nnS Idifte 8Dott
binans nnb oieIe bradDtem and Sipel
Eeriomer, BON oenen elmer Der Se.
feblsbaber oeg 2nftid)iffs mar, mad
benz Sanbe. Der zeppelin iunrSs
baum iiber Die Siisel segem bic Seits
zines gerges setrieben, mo es brad
mno elm Sell ieiner Sniaiien entipe-
Der 6eransgeIdjleuOert iunrSe ODER
beramsiprangen. 0as 2nftidiff iunr-
DC oann iuieber bpm @inb anf bie
See binansgetrie6en, mo es bDllia
snlammenbrad) ,tnb idnell bermnter.
fiel. Sin Sprpebobppt fam linn sl
Siilfe mnb rettete brei Mfann, Die fid
nodJ in ber- aabine befanoen, Elm
uierter mar filrs bprBer beransge-
fprnngen. @pn ben geretteteIl
WannIdaftem ipnrben brei Cffisiere
nnb siuei 1tnterpffisiere an 2amS ge-
bradlt. $50 Die iibrigen 9elte ge-
blieben iinS, iueif man nidt. 0as
2mftidliff ipnrbe pollitanbis 5eritort,
gns Stodbulm ipirb semelSet,
oas 8eriidlt balte iid), bak Sie GmiIen
Die alano SnIeln, bic iid) bis nadj
Sdmeben biniibersieben, befeitisen.
Sn SdfueSen lit man Sariiber lebr
amfgeregt, oa man cine iolde Be
feitignns als cine idjtpere 8ebru=
hung Der Siher6eit Shiuebens an-
fiebt.
lleber bic NOte Der oentI6en Me-
giernng berlamtet nod nidts 8e-
itimmtes. Nan erlpartet, baF lie in
allernad)iter 3eit nnIerm gbtIdafter
iibergcben mirb, bieleid)t idjon ben-
te. Nieman0, anfer ben bireft 8e-
teiligten, iueif etiuas BON ibrem eSn-
halt. 9lles, mas oariiber aeId)rie-
ben mnO gerebet uiro, lit Wsntina-
knng. Offisiea iueif man nnr, baF
bic oentidle 9iesiernns ibren Stamo-
pnnft pDllis flar selegt nnb iidD Ma-
be gegebem bat, einen 8rndD sm per-
meioen. Sm llebrigen habem Die
Qanpfnetetllgten, Der 0emtidDe HeidlS=
fnnsler, Der Staatsiefretar bun eSsa-
goiu nno gotidjafter @eraro, tiefes
Stillldliueigen beo6ad)tet. 8erarb
ioll nidlt einmal mnierer 9ieaiermns
iiber ieinen SeindD i'm 6amptquartier
beridDtet baben. Sm 8eifem Sanie
iueie man anideinenb e6emIu luenia
iiber ben sSnbalt Der Note als an-
oersiuo. 0ian Ioll bort Der Slniidlt
lein, oak Oieies tiefe Sdfueigen pun
Sciten @erar6's gerabe fein antes
3eidlen it,
Die SepeIdJen iiber oie oentide
Note flinsen nidt mebr 10 optimi-
lttldD, iule iuGbrenS Der lebtem Sage.
Sir baben SaS eriuartet.
Die ea6lniIdle @OIfsseitnnan Iaat,
Die oentidle Note iuerSe nidlt ii6er
ben Srmd siuiidlen 9emtidllauS nnS
Den yer. Sfaaten entidleiben: o6 es
8ii einem grndI fummen iol(e ober
iidlt banae allein bon nnierm lrS.
il0entem nb.
(yVeiferp 9fnd,ridfpn o,,f No;4o 1N
Freie Presse fuÌˆr Texas. [volume] (San Antonio, Tex.) 1865-1945, 1916-05-04

@erlanet miro Elm snfes oens.
ldles Wfaoden i'm gllter bon Is bis
20 Sabren nm allgemeine .Samsar-
belt fir cine ssamilie bon 2 gerfo.
men sn beiorseu. gsadsnfraeen 3im-
mer FOG, Sifs-@ebanSc, San In-
tonic.
Freie Presse fuÌˆr Texas. [volume] (San Antonio, Tex.) 1865-1945, 1916-05-04

Stelle ais Sans6Glterin aeInd)t.-
9eutide sSrau NIT fiinfiabrigeut
atno (@s6bhen) iildt cine Stelfe aIs
Saltsbalterin. Gonn qut fochen itno
n1ben. 632 SoIeoao ctr Eel. Gr.
1889.
Freie Presse fuÌˆr Texas. [volume] (San Antonio, Tex.) 1865-1945, 1916-05-04

Seltere yfa6rihten onf Seite A.
Gilpin observer., 1916-08-31
Folding 4 TabIecloth.

The best housekeeper I know in
sists on having her tablecloths folded
three times lengthwise before any
cross folding is done. This prevents
the ugly hump that invariably comes
in the center Of the table when the
cloth is folded In the usual squares.
Not only does the linen set better
when thus cared for, but 1t wears long
er, as breaks first come in the creas-
es, and the heaviest threads in table
cloth are the horizontal ones. Few
housewives know this, but they may
investigate for themselves. OF course
these heavier threads are better able
to Withstand the crease Of the iron.-
Mothers Magazine
Gilpin observer., 1916-08-31
Around the House.

No fruit jar that has been standing
for weeks is free from germs. Before
putting fruit In them they should be
thoroughly sterilized by boiling in
soda water.
When marking linen handkerchlefs
with indelible ink, first starch the
handkerchiefs and iron them smooth.
Then you can mark them clearly with
ease.
When making egg custard pies al
ways heat the milk to the boiling point
before mixing 1t with the eggs. If
this rule Is followed the undercrust
will always be crisp.
When you have no one to hold the
yarn while you wind 1t, place two fiat
irons the proper distance apart, on the
table, stretch the yarn to them and
wind 1t conveniently.
Gilpin observer., 1916-08-31
Baked Cherry pump,Inos.

Sift together one pint Of flour, one
half teaspoonful salt and one tea.
spoonful baking powder. Rub in one
tablespoonful shortening. Add sweet
milk enough to make soft dough-
Roll one one-half inch thick, cut into
four-inch squares. Fill each square
with as many cherries as It will con.
tain and sprinkle generously with su
gar. Fold the edges Of the dumpllngs
over and place them In Toured pan
Bake one-half hour and serve with
hard sauce, or with cream and sugar
Mothers Magazine.
Gilpin observer., 1916-08-31
GOOD THINGS TO KNOW

When ironing table linen, iron with
the selvage and not across the grain.
To clean bamboo furniture use n
brush dipped in warm water and salt.
The salt prevents the bamboo from
turning color.
Salt rubbed on tea cups will remove
tea stains, and discoloration on crock
cry or china will respond to the same
treatment.
To clean collars apply benzine and
after an hour or more, when the
grease has become softened, rub it or
remove with sOapsuds.
A little clear coffee can be added to
starch for tan or cream materials,
and this is better than pure white
starch in many colored things.
For black garments black starch is
sold that is quite satisfactory. White
starch is almost sure to give unsatis-
factory results on black material.
Iron saucepans should be cleaned as
soon as possible after use. and If any
thing greasy has been boiled in them
put in some soda and boil up.
Gilpin observer., 1916-08-31
BEEF SERVED WITH. MAcARoNl
Nutritious and Appetizins Dish That
May Be Prepared at compara-
lively Small Cost.

Two pounds of shank Cor any pre-
ferred cut). Have saucepan very hot,
fry out II piece Of fat or grease bot
tom with butter, cut up meat and
place in pan, allowing to fry until
scared on every side. Salt and pep
per, dredge with flour, pour on boiling
water to just cover meat, cover close
ly and simmer slowly until nearly
done. Do not add more water unless
there is danger of going dry for you
only want enough for gravy and not
stew. Twenty minutes before serving
pare potatoes and add whole with
small pieces of onions. At the same
time put macaroni to cook in rapidly
boiling wat sr and allow to boil 15 min
utes, stirring often with fork so as
not to break, then drain and add to
meat. Cook all together until pota-
toes are done; take out thick part on
deep platter, thicken gravy with table
spoonful of flour dissolved with little
cold water, beat very smooth, then
pour contents in platter and serve
very hot. Dumplings can be added,
but we never eat them. We like it
made of round steak, but cheaper cuts
are just as good, and really 1t is
delicious dish.-Boston Globe.
Gilpin observer., 1916-08-31
To Cook Fresh Fruit.

Cooked fruits are especially good for
delicate appetites and digestion. Raw
fruits are for those who are stronger
and can get all the benefit from them {;
the benefit is diminished by cooking.
The best way Of cooking fruit is not
by boiling, but by simmering. In cook
ing very tender fruit bring the sirup
to the boiling point, then throw the
fruit in the hot sirup, cover tight, re-
move from the range or fire, and let it
stand for half an hour. This applies
particularly to berries.
To prepare larger fruit, throw 1t in
boiling sirup, cover tight and leave it
five minutes on the range; remove and
let it stand half an hour. One pound
of sugar to one quart of water, or a
pound to pound, is the usual allow
ance for the sirup.
Gilpin observer., 1916-08-31
Quick Cake.

This recipe is offered with the spe-
cific Injunction that the ingredients
be placed in bowl all together and
beaten rather than added separate
ly, as the success Of the cake depends
upon this. The cake requires one.
third cupful Of soft butter, one and
one-third cupful of brown sugar, two
eggs, one-half cupful of milk. one and
one-quarter cupfuls of -four. three tea.
spoonfuls Of baking powder, one-half
teaspoonful of cinnamon, one-half tea
spoonful of nutmeg and one-half pound
Of dates. stoned and cut In pieces
Bake in buttered and Toured cake
pan 80 to 40 minutes.
Gilpin observer., 1916-08-31
oMELET AS IT SHOULD BE
Perfect Preparations Are Absolutely
Necessary II DeIicacy 10 to
Be Success.

Many good cook admits herself a
failure when 1t comes to making an
omelet. This simple dish is exceed
ingly difficult to make successfully
and unless one knows just how to pro-
coed the omelet, instead of being light
and fluffy, will be fiat, heavy and un-
appetizing.
To make an omelet you must keep
the pan for this purpose only. Do not
wash it, but clean 1t out well with
paper after use. II you need to make
omelets Of varying size keep small
and a large pan. 1t is more difficult
to make a small omelet nicely in a
large than In small pan.
Have a fairly hot fire ready, melt
some fat in the pan, just enough to
grease 1t all over and no more, and
make certain that the pan is hot.
Break the eggs one by one into cup
to be sure they are fresh; then place
in a bowl and whip well. The mixing
must be thorough or the white will set
in streaks and not mingle with the
yolk as 1t should do The whites
should not be beaten separately, as is
the custom of many cooks. This Is
only needed when making an Omelet
souffle.
Add salt and pepper, and If liked a
little chopped parsley, and should a
taste of onion be liked half tea
spoonful Ito two eggs) Of onion juice.
Now pour the mixture into the hot
pan. 1t should cover 1t thinly. Shake
about well over the fire. An expert
enced omelet cook will not need to
use a fork, but will turn the omelet
one-half over the other by means of
q showing forward sort of shake of the
pan.
The side of the egg mixture which
touches the pan will cook quicker than
the other, but when folded the inner
heat will cook 1t still more in the few
seconds which elapse between the
cooking and serving Of the dish. Place
on hot dish and serve Immediately.
Some cooks roll the omelet into pan
cake form by means Of shaking the
pan; others merely fold 1t. The omelet
should be flaky and moist inside and
just set-not in the least hard on the
outside. AS rule the fault of the
making lies in insufficient mixing of
the egg and over cooking. When a
fancy omelet Is needed dice Of ham
may be stirred in or mince, spinach
puree, stewed mushrooms or kidneys,
or cooked asparagus tops placed on
one-half and the second half folded
over.
Gilpin observer., 1916-08-31
Whitehsh Turbot.

One three-pound whitefish, one and
a quarter teaspoonfuls salt, one-eighth
teaspoonful pepper, five cupfuls milk,
one cupful flour, one tablespoonful
minced parsley, two eggs, one-half cup
full butter, .three-quarters cupful Of
dry bread crumbs, one-half tablespoon
full grated onion. Steam the dish till
tender, remove the flesh from the bone
and sprinkle with salt and pepper.
Scald one quart of milk and thicken
with the flour dissolved in the remain
ing milk. Season with the onion and
parsley, and then pour onto the eggs,
beaten; add the butter in bits, whisk-
ing 1t in. Butter baking dish and
put in a layer Of fish and then one of
sauce, alternating till all is used. Cow
er with the breadcrumbs and bake As
minutes in moderate oven.
Gilpin observer., 1916-08-31
Gingerbread.

Slft one teaspoonful Of baking pow
der and half teaspoonful of salt
twice, with two cupfuls Of -four. Stir
to a cream half cupful Of butter, the
same Of sugar and the same Of molas-
ses. Warm the mixture slightly and
beat light before adding well-whipped
egg. a half-teaspoonfu Of ground mace
and Tablespoonful Of ginger. Dis
solve half a teaspoonful Of baking soda
In tablespoonful Of hot water; stir
this into half a cupful Of sweet milk !;
lastly. stir In the -four, beat hard for
one minute and bake In two shallow
pans, well buttered, or In plate pans.
Gilpin observer., 1916-08-31
MEALS IN WARM WEATHER
Cold Dishes May Be Made Just as Ap-
petizing as Hot Ones, and Are
More Healthful.

II you arrange to have cold sliced
meat three or four times week, see
that the rest of the meal is light. But
ON the days when you serve vegetable
dishes us the principal part of the
menu make sure that the rest of the
meal provides sufficient nourishment
to even up the menu and make it as
whole equal in value to meat meal.
For instance, you might have on
Sunday, let us say, cold roast chicken
with mashed potatoes, sliced cucumber
salad and watermelon or berries. Mon
day night you might have cold chick
en- Jelly soup, made from the chicken
carcass, a cold baked macaroni and
cheese, with hot peas and potato
chips, tomato with mayonnaise salad
and good, nourishing pudding with
plenty of eggs and butter. Thus, in
the chicken jelly, in the mayonnaise,
made of eggs and plenty of olive Oil,
and in the pudding, you provide
enough nutrition to make up for the
difference in nutritive values of the
meat and the macaroni dish.
Other good substitutes for meat
dishes are rice souffle, spaghetti a
lItalienne, cheese and rice baked, etc.
You will find that almost every kind
of salad will be welcome in the warm
weather. When you make the salad
dressings do not be sparing with the
olive oil, for there is even more nour-
ishment in real olive oil than there is
in meat.
If you serve dainty cold meals and
keep your table looking attractive, the
hot weather will make very little diff
ference In the appetite of your family.
Gilpin observer., 1916-08-31
To whip Condensed Milk.

Place one can Of condensed milk in
water and heat to boiling. Remove
promptly and thoroughly chill by plac-
ing the can on Ice. When cool, open
the can and pour the milk, the entire
contents of small can or half the con-
tents of large one, into u chilled bowl,
placed in another bowl filled with
cracked ice. After the milk has be-
come thoroughly chilled whip in the
regular way with an ordinary egg beat
er for FIVE minutes. Sweeten and fla
vor If desired. Keep 1t on ice until
served. Condensed milk will whip
without heating, but there are better
results when following the above di-
rectiOns.
Gilpin observer., 1916-08-31
Usinu Lcft-Overs.

Here is good way to use cold
tongue, even II there is only an end
left that is too small to slice: Cut
the cold tongue into small dice. Now
put two tablespoonfuls of butter into
n saucepan and let 1t melt slowly. Add
the same amount OF -four. salt. pepper,
and the juice of half lemon. Add a
cupful of strained tomato pulp. Sim
mer slowly for ten minutes. Strain,
then return to the saucepan. lay In
the tongue, and let 1t stand where 1t
will keep hot without boiling for Ave
minutes. Serve In hot platter.
Gilpin observer., 1916-08-31
Kansas City Produce.

- Kansas City. = Butter - Creamery.
2sc; firsts. 26c; seconds, 25c; pack.
ing, 231ac.
Eggs-Firsts, 26c.
Poultry-Hens, 15c; ROSTERS. 1Ohc.
broilers. 1Sc.
Chicago Grain and Provision Priees.
Chicago.-Wheat-No. 2 red. si.52%
Gl.bSh; No. 3 red, S1.4s% 6i.52X:
No. hard, $1.5101.56h; No. 3 hard.
31.49@1.52. ~
Corn-No. 2 yellow, s7h@SsHc.
No. a yellow. nominal; Nc. 4 white.
nominal.
Oats-No. white, 45Z@4sxc
standard. .46k@47Ac.
Rye-No. 2. s1.22h.
Barley-s5c@sl.15.
Clover-$700@14
Pork-$2Zs5.
Lard-$13.92.
Ribs-$14.12Q14.62.
Gilpin observer., 1916-08-31
suet PUDDING With Sterling Sauce

One cupful finely chopped suet, one
cupful molusses, one cupful milk, three
cupfuls flour, one teaspoonful soda,
one and a half teaspoonfuls salt, one
half teaspoonful each ginger, cloves,
nutmeg and one teaspoonful cinna-
mon. Mix and sift dry ingredients /;
add molasses and milk to suet; COM
bine mixtures. Turn into buttered
mold, cover and steam three hours.
Serve with sterling sauce. Raisins
and currants may be added.
Sterling Sauce-half cupful butter,
full vanilla, four tablespoonfuls cream
or milk. Cream the butter. add sugar
gradually and milk and fiavoring drop
by drop to prevent separation.
Gilpin observer., 1916-08-31
Prune Gelatin.

One pound Of prunes. one-half box
of gelatin, two lemons, one cupful
OF sugar. Soak the prunes over night,
stone them and simmer for Is min
utes. Soak the gelatin in cupful
OF water for ten minutes, then pour
over II pint Of boiling water and
add the juice Of the lemons. Place
half Of the gelatin into wet mold
and set 1t away to harden. When 1t
Is firm lay the prunes upon it. pour
over them the remainder Of the gela-
tin and allow to harden. Serve with
whipped cream.
Gilpin observer., 1916-08-31
Peanut Cookies,

One cupful Of butter, one and a half
cupfuls of powdered sugar, three eggs,
one cupful Of freshly roasted peanuts,
pounded. rolled to n coarse powder and
mixed with about three cupfuls of
-four. Cream the butter and sugar,
crushed peanuts. The dough should
be just stiff enough to handle easily.
Drop the dough by the spoonful upon
Toured board, pat it into round cakes
with the fingers, crate little nutmeg
over the top Of each cake and bake.
Gilpin observer., 1916-08-31
Orange Ice Cream.

Boil for 20 minutes cupful of wa
ter, the juice of three oranges and n
cupful and half Of sugar. Beat the
yolks Of four eggs until creamy and
lemon color, and slowly pour over
them. beating all the time, as you
would for biscuit tortoni. the hot sirup.
Add n pinch Of salt and heat over hot
water, on the fire, for three minutes.
Then remove from the fire and beat
until cool. Then add three cupfuls of
rich cream, turn into u freezer and
freeze.
Gilpin observer., 1916-08-31
Creole French DRESSING.

Four tablespoonfuls Of the best
olive oil. one tablespoonful of vine
gar, one teaspoonful of dry mustard.
yolk Of one hard-boiled egg, salt and
pepper to taste. Rub the oil into the
mustard, a drop at time, until mus
tard is moistened and smooth, then
alternate the oil and vinegar until all
Is in. When smooth add the hard
boiled egg. salt and pepper to taste,
and beat well. II the oil seems to sep
arate. few drops more of vinegar
and n hard beating will make 1t smooth
again.
Gilpin observer., 1916-08-31
Hawaiian Fish Stew.

-Four cupfuls Of milk. one cupful of
grated coconut, one tablespoonful Of
chopped onions. one tablespoonful Of
butter, one tablespoonful of curry and
one teaspoonful Of ginger.
The coconut is soaked in the milk
for about one hour. In the meantime
the onions are Drowned In butter and
the curry and ginger are added; then
the milk from the soaking coconut is
drained and poured into the sauce
pan with the other ingredients, the
fish is added and the whole is cooked
until tender.
Gilpin observer., 1916-08-31
Corn Chowder.

One can corn, four large potatoes,
two onions, one-half pound bacon or
ham, one tablespoonful butter, three
tablespoonfuls flour, one pint milk, six
crackers. one egg yolk. one-half pint
boiling water. Cut potatoes into dice
and put in frying pan until nicely
Drowned. Put in kettle and simmer 20
minutes. Add milk and stir into boil
ing chowder. Add crackers and beat
en- egg and serve piping hot.
Gilpin observer., 1916-08-31
Berry and Lettuce Salad.

A pretty salad is made with straw
berries and lettuce. Clean and hull the
berries. then put them on the ice until
they are quite chilled. Take the heart
out Of crisp head Of lettuce. washing
the outer leaves well and chilling thor.
oughly by setting them directly ON the
Ice In paper bag until they are ready
to be used. FIJI In the center Of the
lettuce with the berries. cover with
powdered sugar or a sweet mayon-
uaise.
Gilpin observer., 1916-08-31
Asparagus Boilers.

Everybody is aware OF the beneficial
results obtained by eating asparagus
and while 1t is in season we should all
serve this toothsome vegetable as often
as possible. Asparagus boilers, with
rack that can be lifted out, thus
draining the water from the vegetable,
are excellent to use, us they insure the
tips from breaking. These little boil
ers are Of the best grade of tin and
only cost 30 to so cents, according to
size.