davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald., 1916-06-04

dispositions as that. I love the pure and noble things of life and long to ad- vance in them. My life has been long and hard. but now there is no one to do anything for me and I dare not wait any longer, for I have to make a living some way and to have some kind of a home where I can have about me the things dear to me, or at least not have to live in another woman's home and work under her mind. I want a little independence. Isn't there something l could learn? MRS. c. D."
 The difficulty about replying to this letter is that the writer gives no idea of anything she can do. Under the cir circumstances, all can do is to print her communication and trust that some one may have an inspiration which will help. l shall be glad to send her ad- dress to any one inclosing a stamped and selfaddressed envelope with her re- quest. I am afraid she will find in every walk of life something unpleasant to put up with in those with whom she is associated The professions of Chris tlanity '" do not always cover the laws Of gentleness and of consideration. but this is not the fault of the faith, only of those who fail to practice 1t as they should.
The Birmingham age-herald., 1916-06-04
Preserving Olives.

read the Corner regularly and en- Joy 1t much and this is the first chance nave had of contributing anything myself, l notice an inquiry for a recipe for preserving olives. I have tried tho following and know 1t is good: To eight gallons of water add one can of lye' Cover the olives with this and leave them for twelve hours. Drain off the lye water and make another so- luton, the same as before. Let the olives stand in this twelve hours more, drain again; then put fresh water on the olives each morning for six days and they are ready for the salt brine Make this by putting two level table, spoons of salt to one gallon of water Leave the olives in this and they will be ready to eat in few days. Change the brine upon them whenever 1t looks dark. E En
 am glad to print this recipe in re- sponse to numerous inquiries as to how to put up olives to keep, and I beg, as personal favor, that those who are likely to wish the directions at any future time will cut them ont and put them away safely now. I do not wish to have another request for the recipe which has somehow been lost y within few weeks That ham, pens often enough to justify me in making this appeal as strongly as I do just now
The Birmingham age-herald., 1916-06-04

Or croquettes of either. Whether these be served or not, the next course is the solid item of the meal. Chops. squabs, broiled chicken, flets mignons-which are only slices cut from the f1let of beef and broiled-are suitable for this, and may be accompanied by a vegetable. Mushrooms are good with any of them, and so are French peas or potatoes done in some unusual and attractive mode. Or the salad may be served with the meat, and two courses thus made into one. although usually. at rather important luncheon, the salad is a course by itself, accom- panied by delicate cheese, and cheese ringers or sticks. or crackers.
 Such a salad should not be too heavy. Romaine, hearts of lettuce. asparagus. tomatoes. plain or stuffed with peas or celery. will not put too much of a strain upon the digestion, which by this time is getting little weary. A salad of lobster or chicken or salmon is distinctly out of plate at a long luncheon.
 The table is cleared and the crumbs re-
The Birmingham age-herald., 1916-06-04
Music 10 Exchange.

have three lots of sheet music that Idon't care to play, but know they would please other music lovers who have to pay high prices for music. The pieces are by well known composers. Lot No. contains six pieces for the first and second grades. They are good for beginners. 1 will trade them for Mother Machree.' Lot No. contains pieces from grades three to SIX. These I will trade for any three pieces by w. k. Williams. Any pretty reveries may be substituted if nee, essary. Lot No. 3 contains ten pieces by classical composers. and will trade them for When Irish Es es Are Smiling That's an Irish Lullaby and Just as the Sun Went Down or In the Evening by Moonlight. All these pieces are free from disease germs and few have been soiled in the slightest degree I will not accept music that has been in a house where occupants had any disease. I will send these postpaid to any one or in the three lots First come. first served. These pieces contain no vulgar or rag time music. L.W"
 This is tempting offer to the lover of good music.
The Birmingham age-herald., 1916-06-04

light, one at least wants enough to ena- ble the eater to guide the food to the mouth without difficulty. I have been at luncheons and dinners where this was an almost impossible feat.
 The places of the different guests are marked by cards, which may be as simple or elaborate as one pleases. So many pretty little cards are sold now at small cost that it is easy to find something Which will give pleasure and not be expen- s1ve. In placing the guests the one to be most honored is at the right of the hos tess, the next in importance at her left. The others should be arranged as seems best, and great care should be exercised in putting together those who will mix well and find common subjects of interest A luncheon may be made a success or a failure by observance of this rule or neg lect of it.
The Birmingham age-herald., 1916-06-04

The daintiest silver and china should be used at such a time. The service plate Is before each guest; a knife and fork for each course must be at the right and left of the plate. The napkin is folded and laid at the left side, with the roll or piece of bread upon 1t. The glass Is at the right and rather towards the middle of the table than near the edge.
 A fruit cocktail or something of the sort, or an appetizer is served as the first course. This is on the table when the guests enter the room. When an appe- tiger is offered 1t may be caviare on toast or anchovies on toast, or toast spread with anchovy paste and with slice of fresh tomato upon 1t. The plate holding 1t is laid upon the service plate and the latter Is left when the appetizer or the fruit cocktail is removed. In place of this Is then put the bouillon cup con- taining the soup which is to be served. This may be chicken bouillon-the old
The Birmingham age-herald., 1916-06-04

moved after the salad and the dessert are brought in. Generally this is ice cream in some form. If the fancy shapes can be procured they are plea sing, but if not, an excellent substitute may be offered in the way of a large mold of some espe- cially delicious cream, such as mousse or parfait or even plain cream with a fruit sauce poured about it. At lunch con not long ago the dessert was form of vanilla mousse with crushed straw berries heaped about its base, and each guest served herself to- both. If the in- dividual shapes are used, of course one is placed in front of every guest. Fancy cakes are passed with these and should be delicate in character and small.
 Coffee winds up the function and may either be served at the table or brought into the drawing room, whither the guests go after the meal. The bonbons are taken in at the same time and eaten with the coffee. on the same principle that cigars are served to men with their after meal demi-tasse.
The Birmingham age-herald., 1916-06-04
Tbinbino of fhe Future.

~ HILE talking to a friend a - A short time ago he suddenly
 wv asked me what I would do
 if I lost my position and
 couldn't find another right away, or what I am going to do in ten or dozen years from now. I am sin gle. over 2S years old, and am entirely do under the circumstances. other pes pie, r mean who are depending on small salary for support and simply cannot get ahead of present expenses? One cannot work in an office forever, suppose. I would like to hear from some one in the circumstances or from some one who has been there and knows what to do F. S. H."
 If there is any one among our Corner ites who would like to correspond with this young woman and give her the re- suit of any experience which may prove helpful I will be happy to supply the name and address of F. S. H. on re- quest. accompanied by a stamp. Surely there must be many who are confront ed with such problem as hers and have had to work it out. Not every girl marries and those who do are not always better off. It strikes me that there is an opening here for a compari- son of views and of experiences which ought to be distinctly edifying and help full
The Birmingham age-herald., 1916-06-04
GIVIN c A UNCHEON PARTY

If you can help me I shall be greatly obliged to you, and if you can give me the instructions so that they will be in the paper before the middle of June, when I expect my friend to come, you will make me still more your debtor. I think that such advice will be of help to others as well as to me, for I know women are always on the lookout for points on any sort of entertaining that will make little difference in their ways"
 You are quite right in thinking there is no reason why such luncheon party as you desire should not be pretty with out being pretentious. To my mind there are few forms of entertainment more agreeable than luncheon. and 1t may be costly or inexpensive to meet the wishes or the abilities of the giver.
 Of late years the wise tendency has been to cut down the menus for such affairs and to concentrate on the excel lence rather than on the number of the dishes served. The decoration has been subjected to the same simplification, and so long as the table is pleasing in ap- pearance there Is no reason why it should be ostentatious.
 Either eight or ten will be good num- Der to have at your luncheon, and while your party will not be large enough to be unwieldy if you have the latter num- ber the former<is preferable if you are not experienced in giving such parties
 To begin at the, beginning, issue your Invitations in ample time. A luncheon is such close corporation. so to speak, the persons who are seated at the table must be on such intimate terms during the meal that it is mistake not to get just those who will be congenial and well matched. Make out your list care fully and ask only those who are suited to one another. They will probably un- derstand that when the invitation is &C., cepted the engagement is absolutely binding and that if one falls out it up- sets all the hostess plans.
 I may tell little incident, by the way, which occurred recently and illus trates the feeling one should have rela- tive to an cement of this kind It was at a luncheon where was guest and a fellow guest who presented her self apologized for her badly swelled cheek
 "I am just getting over trouble with an ulcerated tooth,'' she explained. "I suppose I look pretty dreadful but my mother always taught me that nothing but mortal illness or death was an ex- cuse for breaking luncheon or din ner enga cement. So if you will excuse my looks I shall be grateful to you"
 It is I who am grateful" said the hostess. " It does me good to find some one who has the right idea of the invio-
The Birmingham age-herald., 1916-06-04
Must Earn Her Lining.

Can any of the Cornerites help me to solve a problem? I am a widow. aged 43 years, and am exceedingly anx- ious to learn something that I can de- pend upon to make a living. I want to earn enough to manage to have a home where I could have some things dear to me about me, even though it was but a rented house, and could, as soon as l got it ready. send for my young son to come to me. Isn't there something I could learn to do that I could depend upon for living? I don't want to study and work under any one who would be cruel, cross. and over bearing in disposition. l would rather be dead than endure that. and often the ones who make the loudest professions oe Christianity are those who have such
The Birmingham age-herald., 1916-06-04

flowers in the vases here and there about the board. Two or three flowers may also be put at each place and tied together with narrow ribbon of the same color as the tint you have chosen for the keynote of your decorations.
 All these details must be on the table when the guests come in and there should also be salted almonds at each place, in tiny individual saucers or baskets. The little dishes of bonbons. of olives, and of radishes may also be on the table. If ar tifcial lighting is used-and this Is gen. orally the rule at luncheons, even in broad daylight and in a. sunny roon- candles are the best, either in candela- bra or in separate candlesticks. Unless there are several of these their rays shoupld be supplemented by side lights of other candles, on the mantel shelf or the sideboard, or shaded lamp should stand where it will cast an additional illumina- tion. While one does not wish a glare of
The Birmingham age-herald., 1916-06-04
In Need of Glasses.

saw in the paper recently that a woman had four pairs of glasses to give to some one who needed them. surely would appreciate a pair of the glasses or the frames, either, as I have not the means at hand to supply myself and have been a shut-in for six months and con- fined to my room for four months. do so much enjoy reading to pass away the time. I hope 1 may be in season to re- ceive one if not two pair. for my husband is in need of glasses also and sickness has placed us where We cannot get them at present. would also appreciate read ing of any kind and ouilt pieces have been benefited greatly by your good reel
The Birmingham age-herald., 1916-06-04

liability of such an engagement. There are too few of such persons"
 When planning for her luncheon the hostess should settle upon color scheme and stick to it. At one luncheon l attended in the spring time the flowers were yellow, the candle shades were yellow, yellow silk or paper was laid un- der the open work white cloth and showed through. The same coloring was followed in the candies, the icing on the cakes, the ice cream forms; and the big electric light chandelier above the table was yelled with yellow crepe paper. The whole effect was charming.
 As good results and perhaps even more showy can be secured by the use of pink a S a prevalent tint. There are lovely pink flowers; pink paper cases may be provided for the nappies; if chops are served there may be pink paper frills on the bones; pink candies, ices, cakes, candles, candle shades are all easily pro- cured. Moreover, the light which is
The Birmingham age-herald., 1916-06-04
To Make Home Athactipe.

have been reading your Corner and notice that many ask for things to add comfort to their homes. wish so much l could get something to make my humble home attractive. It occurred to me that If l wrote my wish might have a favor abe answer. l would be SO glad if some of your good readers who have an old dresser scarf and a center table cover that is no longer needed would pass them on to me. I would be glad to return the favor in any way possible. MRS. A. M"
 This is modest request and I wish it might be granted
The Birmingham age-herald., 1916-06-04

days when beef bouillon was essential have passed-or chicken cream soup, or clam broth with whipped cream on top of 1t, or tomato bisque also mantled with whipped cream. With this are passed crackers, and it is also at this stage that olives and radishes are generally passed.
 The fish course may be anything dainty. Deviled crabs, fish au gratin, lobster In nappies, creamed or buttered; shad roe, fish croquettes, are all excellent. If larger fish is served it should be cut into neat portions and served on the individual plates. When the plate holding the fish Is put in front of the guests the service plate is removed.
 In former days it used to be thought inevitable to serve an entree, but this IS no longer demanded. Instead of the fish course an entree is sometimes offered. such as patties of chicken or sweetbreads.
The Birmingham age-herald., 1916-06-04
strained through pink shades is becom-

strained through pink shades is becom- ing to every one.
 The table may either be spread with a white cloth with or without an under- cover of color, or it may be bare, if the table top is handsome, with a center piece and doilies. These should be at tractive, however, to use at such a luncheon and if you do not possess treas ures of lace and embroidery and drawn work in this line it is better to keep to the white damask with good center piece in the middle of the table.
 The flowers should also be in the mid dle of the table, and the present order Is for low decorations. which will not ob- struct the view from one side of the board to the other rather than for high vases or epergnes. If you have slender glass vases and your table is large a pretty effect is produced by placing few
The Birmingham age-herald., 1916-06-04
Wants Reading Mailer.

T am almost q shut-in from rheumatism and can't do active work at all, but can do fancy work and like it. I am a poor widow and live alone and would like books and reading matter.
 MRS. l.. S. B." Will any one reply to this appeal and write to me for this inva lids address?
The Birmingham age-herald., 1916-06-04
Formula for q Rose Tar.

am constant reader of the Corner ana am now spending few months with my parents here. would like so much to have recipe for rose jar. have such lovely opportunity to get all the roses l want here. A. K H."
 Directions for preparing potpourri for rose jars have been given repea tedly on this page, and add to this also the re- quest that the directions may be pre- served carefully, as they are given below: Gather roses in full bloom after the dew is
The Birmingham age-herald., 1916-06-04
Matching Canary Eggs.

read in the paper a while ago the query on how long it takes canary birds eggs to hatch and think it my duty to nelp others in bird raising, as have raised birds for the last three years It taxes rom thirteen to sixteen days for the eggs to hatch they vary a trif1e in the length Of time. l hope this bird raiser Will have as good luck with her birds as l nave had with mine. If she will write to me personally or address me through the Corner will give her any information l possess on the matter and do it gladly
 & MRs A. M T''
 This is the sort of offer we seldom have and am sure those who are interested in canaries will be glad to get in touch with Mrs A. M. T. If desirous of her address l hope they will write to me for it, inclos- ing stamped and self-addressed en- velope
The Birmingham age-herald., 1916-06-04

of of them and pack them in a jar in layers two inches deep, sprinkling each later with two tablespoons of fine dry salt Fresh roses and salt may be added daily until the jar Is full 1t must be kept in a cool. dark. dry place. A week after the last layer is put in turn out the contents of the jar on tray and toss them together until all the parts are loosened. Put with them the ingredients given below. turn into a clean jar, cover, and set it away for fortnight, when 1t will be ready to go into rose jars. The fragrance will last for years if the jar is kept covered. Formula for perfumes: One ounce of orris root, half an ounce each of violet powder, rose powder. and heliotrope powder, half teaspoon each of mace and oil of cloves. quarter tea spoon of cinnamon, twenty drops each of oil of melissne and oil of eucalyptus. ten drops each of oil of chris and bergamot, two dfachrns of alcohol This is an old family recipe and can fully recommend 1t as satisfactory and lasting.
 Y ':
 Wants Hothouse Flowcrs.
 II have some white flags (the plants) to offer in exchange for one oleander and other hothouse flowers or cuttings. I will be glad to give any readers who will send me a stamped envelope a simple method of bread making. Most of the methods are too elaborate for beginners and mine is for young and inexperienced househeepers. MRS. M. P. s."
 Flowers and plants are always in de- mand and trust the exchange suggested may be arranged If we may judge by the number of persons who wish to secure a simple and trustworthy method of nak- ing bread, 1t is likely that this benevolent correspondent will be overwhelmed with requests for her recipe.
The Birmingham age-herald., 1916-06-04
Lost All Her Plants.

should like to get some potted plants. especially ferns. I lost all the plants l had last winter In exchange for ferns and other plants I would do tatting and crochet. also have read ing matter to give away to any one paying postage. M. G. F."
 Is there any one who would like to
The Birmingham age-herald., 1916-06-04
In Exchange for Work.

Let me thank you much for several orders for needlework which I have ob- ta4ned from readers. wish to exchange work with some one for child's go- cat or a covered lunch basket or box.
 MRS. E. M"
The Birmingham age-herald., 1916-06-04

Does some one wish to make the ex- change asked by this correspondent? If so please send for her address, inclosing stamp. l am glad the friendiness of tho Cornerites has secured for her orders for work
The Birmingham age-herald., 1916-06-04

pes and in a little while will send you some myself. MRS. J. B. E''
 Unfortunately this correspondent does not give the initials of the friend who of tered the glasses and i, is, therefore. in- possible for me to get on the track of them. Will some one else send her a pair? Write for her address and send them direct to her, not to the office. hope she may get the glasses and the reading matter and quilt pieces as well.
The Birmingham age-herald., 1916-06-04

comply with this friends offer and send her potted plants or ferns in ex- change for the articles she offers? If so, write to me for her address. in- closing stamped and self-addressed en. Velope
The Birmingham age-herald., 1916-06-04

fyF WOULD like to give a little - luncheon to a friend who is com
 ing to visit me and I would be
 much obliged to you if you could
 furnish me with the instructions for managing it," writes Miriam J. My idea is to have eight or ten at the table, and while I cannot afford an expensive affair I will not grudge a reasonable amount of money to make the party at tractive. I live in a medium sized town and a swell function would be rather absurd, but is there any reason why such an entertainment as wish should not be pretty without being pretentious?
The Birmingham age-herald., 1916-06-04
FAMILY MEALS FOR A WEEK.

LUNCHEON. Beef hash [leftoverl. Sliced tomatoes. Fried bread Crackers.
 Cheese.
 Tea. DINNER. Beef soup. Liver and bacon. Baked macaront. Young carrots, sautA. Queen of pudding. with strawberries. Coffee. WEDNESDAY. BREAKFAST. Oranges. Cereal. Picked up codhsh. Quick biscuits. Coffee. LUNCHEON. Minced liver tleftover1. Warmed up macaroni- Cookies. Cheese.
 Tea. DINNER Carrot soup lleftoverl. stewed chicken. Boiled rice. Green peas. Rhubarb pie. Coffee.
 * 4. THURSDAY. BREAKFAST. Grapefruit. Mush and milk. Bacon and green peppers. Toast.
 Coffee. LUNCHEON. Crisped smoked beef. Fried mush. PopoverA
 Jam.
 Tea. DINNER. Chicken soup. Chicken pie [laftoverl. Rice croquettes [leftover]. Lima beans. Chocolate custard. Coffee.
 < * FRIDAY. BREAKFAST. Oranges. Cereal.
 Panfish. Graham gems. Coffee. LUNCHEON. Baked omelet. Dreamed potatoes. Toasted English mufins. Jam.
 Tea. DINNER. Green pea soup. Baked bluehsh. String beans. Sliced cucumbers. Mashed potatoes. Strawberries. Coffee,
 * * SATURDAY. BREAKFAST. Slowed prunes. Cereal. Bacon. Fried eggs. Toast.
 Coffee. LUNCHEON. 'amed nsh with potato 1.-two leftovers]. String bean salad. Whole wheat biscuit. Gingersnapa.
 Tea DINNER. Scotch broth. Brotled steak. French fried potatoes. Baked egg plant. Orange rolypoly. Coffee.
The Birmingham age-herald., 1916-06-04

SUNDAY. BREAKFAST. Berries. Cereal. Clam frittera Popovers. Coffee. LUNCHEON. Tomatoes stuffed with peas. Sliced cold ham. Saratoga chips. Brown bread Jam.
 Tea. DINNER Caulinower soup. Roast beef. Whipped potatoes. New beets. Pineapple ice cream. Cake. Coffee. < a: MONDAY. BREAKFAST. Oranges. Cereal Bacon. Toast. Coffee. LUNCHEON. Minced ham [leftoverl. Toasted brown bread [leftoverl. Baked potatoes. Marmalade. Crackers
 Tea. DINNER Cream of beet soup [leftoverl. Sliced cold beef. French artichokes with Hollandaise sauce ~ Potato puff [leftover]. Strawberries. Coffee. * Ss TUESDAY. BREAKFAST. Stewed rhubarb. Cereal. Poached eggs on toast. Rolls Coffee.