davidaulloa/AmericanStories huggingface dataset:
Norwich bulletin., 1916-01-29
OUT OF THE SILENCE.

And what can you say when the day is done
 And you've gone to your bed to rest When the shadows come and the light has gone
 Der the rim of the golden West, And a silvery beam of the moon creeps in
 As if in an aimless quest?
 What do you say When 8 kindly voice that you seem to know, Out of the shadows speaks soft and well, what did you do today 9" o. what can you say when you're all With the Master of all the tasks ?- How much of sin do you have to When the voice of the Master asks ? How many things that you have left undone
 Your studied answer makes?
 What do you say When out of the shades of the silent night The Master speaks with the Masters right:
 Well. what did you do today ?'' Thrice blest is he of the humble way Who sinks to his bed of rest ne rest ne earned WlCn a IO11nS Oay With love of his labor blest- Who hears the voice of his Master ask
 And can truthfu1ly say My best."
 The man who can say I've tried the way of my best in- tend, I've helped a friend and I've made a friend"
 To What did you do today?' John D.. Wells. in Buffalo
 Evening Express.
Norwich bulletin., 1916-01-29
FIRST AIDS AND HELPFUL HINTS

Dear Social Corner Friends:-It has been some time since I had a chance to chat with you so here goes for a batch of helpful recipes this stormy morning.
 Etta Barber: I missed your name from The Corner, but whenever a par ticularly valuable contribution ap- peared I would think it was from your pen under a different name
 Blossom: Am glad to be one to ex- tend the welcome to The Corner, al- though my own nom de plume is new one to all my friends, as they are "on' to all the different ones I have used heretofore. That is why so many change their names; imagine after the Social Corner gatherings. We all want to keep the Sisters guessing 'Who is Who?" as that is half the fun.
 Fear of falling on slippery walks may be overcome. From heavy felt or flannel, cut pieces large enough to cover the ball of the foot, and attach these pieces to the sole of the rub the pieces will have to be renewed during the winter. but in my exper- ence not nearly so often as one might think.
 wonder whether all good house keepers know that when onions are used for fiavoring soups, deep rich color and a pleasant flavor are ob- 
 after being well washed.
 You can easily pick up broken. glass with wet absorbent cotton. Even the smallest pieces will adhere to the wet cotton. It can then. be destroyed by burning. ,..s.- ',,g ..i
 Fruit stains can nearly always be removed by pouring boiling water through them.
 Grass stains are- easily removed by alcohol or rub the stain with molasses then wash in soap and water <
 Ink stains-Apply lemon juice and salt and lay in sun. Warm milk is also good to remove fresh ink stains. When all other things fail. try perox- ide of hydrogen.
 Piteh-Rub the spots with soft cloth wet in alcohol and they will disappear like magic.
 Iodine stains-Soap in cold water. rug with naptha soap and pour boiling water through.
 Blood Stains-Ffrst soak in cold water then rub with warm soapy wa- ter. 5.4.-.- f'--- -5a ,. '-s-:
 Soap for washing without rubbing Take two pounds sal soda, two pounds common bar soap and ten quarts of water, cut the soap in thin slices and boil together two hours. Strain. and it will be 1t for use. Putsthe clothes in soak the night before you wash and to every pailful of water in which you boil them, add a pound of soap. They will need no rubbing, merely rinsing. , 7 *- { Good Stove Backing which has been | used for years and found invaluable is made by mixing equal parts of kerosene oil and turpentine with good stove polish. Make a paste the consistency of thick cream and apply | to the stove while it. is slightly warm Polish vifh a tfanulri cloth and vot will have bright shining stove fol months. | After you have been grinding meal in your chopper, run slice. of breae through and the hardest part of clean! | ing will be over. -3A l. For an Ideal Woedbox-Take { child's express wagon and < build III
Norwich bulletin., 1916-01-29
USEFUL HINTS.

Dear Editor and Social Corner Friends: Will send few hints that may be useful to some of the readers:
 How to Pickle Beef-To three gall Ions of water add eight pounds of salt, two ounces of saltpetre and one pint of molasses-same proportion for larger quantities. Pack the meat without salt, prepare the brine as above, scald it. skim it, let it cool and cover the meat.
 How to Pickle Ham-Take to 100 pounds of ham, four quarts of fine salt, one-half pound of saltpetre and one quart of molasses and mix thor oughly; rub the hams with the mixture and pack them closely; put the remain ing mixture upon them and let them lie ten days, then turn them and let them lie twenty days, take them up and smoke them.
 How to Pack Pork-Pack the pork closely together and put in plenty of rock salt, then pour on cold water to cover the meat
 How to Pickle Tonsues-For each tongue, take six ounces of salt, two ounces of bay salt, one ounce of salt petre, three ounces of coarse sugar cloves and allspice to taste; keep the tongue in the above pickle two weeks or twenty days; put sugar into the water used for basting meats of all h1nuS. IL SlVeS gOOO naVOr 10 veal more especially. Place on top of fish when baking thin slices of salt pork It will haste the fish and the seasoning is fine.
 When Flavoring has been forgotten in pudding or cake, the fault may be remedied by rubbing the desired ex- tract over the outside of the cake as soon as it is taken out of the oven.
 Sliced Onion fried in butter or ir butter and flour and rubbed through 8 sieve and put into soups just before serving gives a fine flavor and good color.
 Try Stuffinq a Beef Heart-Boil un- til tender, then stuff with well seasoned bread crumbs and bake three-quartere of an hour
 AHUkv nAATE
Norwich bulletin., 1916-01-29
INQUIRIES AND ANSWERS.

WHY Doesn't your Letter Appear? We'll, if it is composed of 20 pages of note paper or 10 pages of fools cap, or. three type written pages of fiat cap. it is because the Editor cannot fit it in. Such a letter surprises the Editor more than it pleases him. When Frank was well enough to write reg ularly it was her single-page letters which were a delight. J. E. ITS, Ready's, Etta Barbers. Married and Happy's. Rural Delivery's, Theoda's s Aunty No. 1's, and every short letter were sources of joy. We have at least 25 letters a column and a half long or longer, which are never likely to ap- pear because five of them would make a page, when our ambition is to get 25 letters to the page. Short letters are read and enjoyed. and long letters generally skipped. With rising 500 members in this department it should be borne in mind all should have a chance.
 MRS. c. c. L.-Letter received and mailed to Brown Bee.
Norwich bulletin., 1916-01-29
FRozEN's TRIP FROM COAST TO
 COAST.

Dear Editor ,and Social Corner Sis ters: It is a long time" since I have been with you. I shall now give an account of myself.
 Leaving Boston, Monday, May IT, 1915, I arrived at St. Johns, 910 p. m., boarded a sleeper. and Tuesday morning we were well on our way through Canada. having Lake Ontario on one side and green fields. and cat tie grazing on the other.
 Our train pulled into Toronto about eight in the morning. Not being al- lowed to leave the train, we did the next best thing. just watched people and some soldiers in the depot at train time.
 Leaving Toronto. we still followed the lake for miles and the view was inc. We reached Dearborn station, Chicago, at 9.10 D. m.. went by buss to the Union station. took a sleeper for Seattle, Wash, by the Chicago Milwaukee and St. Paul route.
 Wednesday morning our first stop was at Winona, Iowa. We followed the Mississippi river for miles-it was dirty, and rough.
 I liked the looks of St. Paul and minneapolis very much. Had to change my watch in Chicago for Western time. was one hour behind Butte, Montana, is a mining town , Four thousand men work there under ground. On nice day think 1t might be pretty place; but the down pour | of rain they were getting, as our train pulled in, gave 1t a most gloomy look hwas much interested in the ranches and they were nice ones. The barns are much larger than the houses i Houses seemed to be huta, others shacis. not larger than small her houses and others would have cot. tages. You see most any kind of c ! dwelling in crossing the plains. Sucf slick looking animals. Here in New England we wouldn't think of turning our stock into moving land, and 4 looked like that to me where these western cattle were feeding. The Yellowstone river. takes iti name from It's color. We followed thn | some ways. then the Missouri river, ~ | muddy. I don't sec how they use thu
 water for any purpose.
 | 5(The water of all muddy rivers ii filtered or put fin barrels to settle witl ] an addition of alum. ft becomes ni clear as any water but does not tast'
 as good as New England spring wa 1 ter.-S. c. Editor.)
 | At othello changed my watch. agail
Norwich bulletin., 1916-01-29
NICE SALAD RECIPES.

Dear Editor and Social Corner Sis- ters: The following are a few nice recipes for making salads:
 Mashed Potato Salad-To a quart or a little more of mashed potatoes add three tablespoons of oil, a teaspoon each of onion juice and salt, a dash of nutmeg, one-half teaspoon of pepper, a tablespoon of pickled beets chopped fine, and a tablespoon of vinegar taken from the pickled beet jar tablespoon of cucumber chopped fine. Beat all to- gether until the potatoes are light. The beet vinegar will color it pink. If a deeper color is wanted, add a little more of the red vinegar. The potato should be moist puree. If the salad is too dry after the ingredients are in add little soup stock. Shape into a mound without pressing 1t, and garnish 1t with slices of beets, pickle and let- tuce. Tomato and Green Pepper Salad Cut peeled tomatoes into slices eighth of an inch thick, cover them with g thick layer of chopped green peppers and little salt Place them in the center of dish with a. border of crisT
Norwich bulletin., 1916-01-29
REAoNs CHEERFUL CHAT.

Dear Editor and Social Corner Sis ters:-I trust you Are all feeling bet ter then I am. I had the grip and then I had its grip. The second at- tack was much worse than the first. All I can say is I thought was well, but was very much mistaken. hope now I shall soon be able to spell well with capital letter.
 1 went to the gathering on January 12th and enjoyed it very much-t had a. very pleasant walk and a chat with Goody Two Shoes, and I guess that was the last walk Goody Two Shoes had. She fell the next day and hurt herself very badly. I thought she was quite comfortable when I heard she was in the hospital sick with grip. c. of C.: I received card Thanks It travelled some before it found me Ask Theoda
 I will say right now if any ,ont wants to find me and see the wood. box, just think of something pleas ant" add 'eighty-eight'' and there am.
 Lucy Acorn: What has happened
 Biddy: Can you take the hint?
 Theoda: How is taaten? Have you made a yard yet2
 Married and Happy I was de lighted
 Aunt Mehitable: Where art thou miss thee.
 c. E. S.: I looked for you anc Kitty.
 Pollyanna: Was glad to see yo, just minute and Peggy Anne.
 Papa's Boy: Come to our mex gathering and bring the little one.
 Interested Reader: Many thank for very pretty calendar.
 l return thanks to those who sen nice cards. I will return them later
 SISTER READY
Norwich bulletin., 1916-01-29
GRAHAM BREAD AND COARSE
 MEAL CRADLES.

Dear Social Corner Friends:-This is a bright but very cold day. Just the kind to stay in by the fire and have a chat with the Corner Sisters.
 Huldy: I hope your dear father is improving. Hope to see you at the next meeting.
 Trottie: I have missed you very much indeed. I would like to see you trotting across the meadow coming to spend the day with me.
 Maine Lover: I hope the travelling will be better, so you will be able to attend the next luncheon.
 Biddy: I too, am looking forward to the picnic at Lake Wamgumbaug Last Friday Hubby and 1 took ride drove both sides of the lake. It was too cold to think about picnics; but when the beautiful month of June comes, we all will be ready to enjoy a good luncheon, a sail on the pretty lake, and listen to the songs of oul Sisters.
 I enjoyed the picnic at Aunty No Is. The place reminded me of Pros pect Park, Brooklyn, N. Y.
 Married and Happy: We were agreeably surprised to see you at last luncheon. I hope your dear mother will be so you may attend the next meeting. Don't forget your sweater
 Roxanna Vince: l wish you lived near, so we could call. I suppose we shall have to be contented with oul telephone.
 Peggy Anne: Yes, I did enjoy that shake down. I am looking forward tC another good step with you.
 Here is a recipe for
 Quick Graham Bread:-Sift two cups wheat flour, two cups graham flour, one teaspoon soda, cream tar tar. Salt one tablespoon lard; one half cup sugar, one egg; use water ol milk; bake slow one hour. Corn Meal Griddles:-Ten table spoons corn meal. one teaspoon salt one tablespoon sugar; scald and bake griddle. This is for three people. MARY FRANCE.
Norwich bulletin., 1916-01-29

fssF f4ls7 f..- the lends and sides and remove the seat This not only makey a roomy one but 5enablesyou 4o. mofe it sasiiy
 9sRsgsr Tas famiis dss1Tsa doctor tells uz. Hot dry HanteIsy applied az hot as1Pozsible for sprainsssrd bruises rcaar for~sR ap- plicadon Of arnica s1
 H*sn artery is severed, tie small cord or Handkerchief aboys It, s-ssi.ss-
 Fer biIIious collie soda and ginger in hot watenA It rnax.she taken freely
 Tickling, in ythe throat. is best;r re- lieysd by gargiing salt and Waterp
 Pains in the side are relieved by the applicathns.ofa mustard
 Far cold u. the head nothing is bet ter than powdered >borax sniffed up the Ho6tf1ls. --s,fst sAs.rs.- z-z aye.
 "A 4drink of iT6t strons lemonade be- fores going tos bed JAzill9 often break up a cold and cure esa~souea4hr0at. zs-s Nervous spasrss aEealssaa1lye relieved by aslittle saltstalzensinStfHes mouth ana allowed to dissolvesS2 ..Ssxas5
 GWhooping Eoush aEexasns are re- ] lieved by breathing the fumes of tur- pentlne and carbolic acid.
 '. Broken lir1ts should be placed 1 n iratufal sp6siffons ana the patient kept quiet till the surgeon arrives: I Hsrnorrhsges of the1fsnss and stom- | ach are promptly. checked by small | does of salt. ,.sss-a sss.sz sssS z S3~5 | Hoping that these hints will prove of value to some of the readers, I will close with best wishes to you all ls r. .s,J,--lk.fISxT. f1FHRE{yGA
Norwich bulletin., 1916-01-29

lettuce leaves Moisten the whole with French dressing. lndividual Turnip cups-Select tur- nips Of uniform size and not too large, cut off the tops to give a fiat surface
 TOT the bottom of the cups; Cut slice about one inch and a half from each turnip. With a. futed knife pare the outside into rounding shape, then take out the centers and form cup. Leave the cups in water until ready to use; they will keep 24 hours or more in
 this way. Chop some parsley very fine and spread it on board. Moisten the edges of the cups and press them on
 the parsley. This will give a green edge around. the tops. Fill the cups with celery mixed with any other vege- tables and mayonnaise.
 Salad of Artiehcke Bottoms-Take artichoke bottoms as they come from
 the can. Rinse them off with cold water. Spread each with mayonnaise
 and pile on it as many vegetables as 1t will hold. Use green peas, string
 beans, howerets of caulifiower or any
 mixture of vegetables that may be
 convenient. Place a little mayonnaise
 on top of the vegetables and place the
 artichoke cups on leaves of lettuce glass or cup filled with mayonnaise can be placed in the center of the dish and the individual portions arranged around it.
 Russian SaIad-A Russian salad is a l mixture of cold beef, chicken, ham,
 rooms and anehovies all mixed after
 being finely chopped. Serve with French dressing.
 | Asparagus and Shrimp SaIad-To one cup of shrimps add two cups of cold cooked asparagus tips and shake
 pepper. Make a dressing of the yolks of three hard boiled eggs rubbed through a sieve, and sufficient oil and vinegar to make the consistency of cream, using twice as much oil as vine
 gar; pour this over the asparagus and shrimps.
 Green Peppers on Toast-You can serve this with any of these salads, compound is crisp, thin slices of toast | sprinkled with green peppers that | have been chopped to the last degree of l fineness and covered highly with lit- | tie mayonnaise.
 1 Chestnut Salad-Make a slight in-
 cision in the outer skin of 30 large | chestnuts, put in saucepan of hot | water and boil 20 minutes; drain l plunge into cold water and peel off the | skins, cut into quarters and dust with 1 salt and pepper, peel four sour apples | and cut into pieces of similar, size tC
 nuts; cut some of the dark meat off 8 cold turkey, making pieces about the ! same size; arrange on lettuce leaves ir l a salad bowl, sprinkle over them two 1 tablespoons of chopped yellow pickles Pour over a dressing and serve as cold 1 as possible.
 Crab and Tomato SaIad-Carefully
 strip the skin from six large. firm to- matoes and remove the centers. Fiji the hollowed tomatoes with the chop ped, seasoned meat of six boiled crabs Set the stuffed tomatoes on lettuce
 leaves and put a spoon of mayonnaist on each tomato.
 Best wishes to all.
 MOUNTAIN LAUREL.
Norwich bulletin., 1916-01-29
EIGHT WAYS oF SERVING PoTA
 TOES.

 Dear Social Corner Sisters:-We are constantly searching for some- thing new and appetizing, and often neglect the more common yegetables that with little labor can be made both nourishing and attractive. II will send some ways of serving the every day. potato:
 Potato Soup-Three medium sized potatoes. one pint milk, one teaspoon chopped onion, one-half tablespoon hour, one teaspoon salt, one-fialf ta- olespoon butter. speck pepper. cook potatoes until done, cook onions in milk in double boiler, rub potatoes through strainer, add to boiling milk l let thicken, add more milk if neces- sary, very nice for supper on a cold night.
 Potato SaIad-Cut cold boiled pota- toes in small pieces, add a small piece l of onion chopped very fine with a bit or sour apple, pour. over salad dress ! ing, and garnish your dish with slices of beet and carrot boiled and cut in fancy shapes, pretty to look at and | very tasty.
 Potato Puff-Take two cups of cold mashed potato, stir into it six tea spoons of melted butter, beating all to cream, add two we'll beaten eggs; and teaspoon of cream or milk, salt to taste, beat again and brown in a quick oven. ..s--..
 
 potatoes, put a layer of potatoes in
 baking dish, then add grated cheese
 butter, salt and pepper, fill dish in
 this way, turn over milk, until pota-
 toes. are covered, bake about one hour or use boiled potatoes diced, a little
 boiled onion, with. grated cheese, but ter, salt and pepper, cover witt crumbs, turn over a little milk ana i brown.
 Stuffed Potatoes-Choose iarg, smooth ones and bake until done, GU top off, remove inside without break ing skin, mash, season with butter |, pepper and salt, naoisten with a lit
 tie cream or milk, ad well beatei egg fill skins again and put in over until hot. -s.-
 Potato Croquettes-To mash potat
 add pepper and salt with enough egI to make. a stiff batter, make in smal
 balls, rol in crumbs, dip in beaten egg and again in crumbs, and fry in wir
 basket in hot fat.
 l Lyonaise Potatoes-Use cold pota
 toes cut in small pieces, season wit [ salt and pepper, one spoonful of but
 ter. one slice of onion cut fine, on 5 teaspoon chopped parsley, fry ohio
 in butter. then ad potatoes afid pars t ley and fry.
 . ScaIloped Potatoes-Peel and GU thin, raw potatoes, butter dish, pu
 in a layer of potato, season with sal
 pepper, and, little chopped onior sprinkle on a little flour, continue i this way until the dish is full, .pou
 over a cup of milk, bake three -quar
 ters of an hour, or place a layer O 5 seasoned mashed potato in a dist t then a layer. Of choped meat or fisl well seasoned, alternate these layer until dish is full. cover withs scrumb 5 and bake a nice brown. Old potatoes can be made whit
 and mealy by putting good pinch 0 { salt and little milk in the wate l they are boiled in. After turning ol D the water take them to an open doc
 or window and shake the dish brisk ly for a minute and they will be dr and mealy.
 hope some of the Sisters will tr T some of these dishes and find them a l. good as 1 have. }, PRACTICAL POLLY.
Norwich bulletin., 1916-01-29

e z Editor of the Social Corner: When
 an old man takes pteasurs in. reading published matter Sonta1ned In The
 Bulletin although manX of.q the people referred. to are strangers to him, you
 s nssal 0s fun auF Is PsBlishsa %aaf sn in !ns
 ,SI five in wisconsiT. The war, news
 and daily output of the wires is old | to me when The Bulletin is unWrap-
 ped. but the reports of the activities
 of the, cQmmoQ people in every dixee-.
 ton. from even distant neighborhoods
 M 5Mas an n. aattsntior2 orderi to aTh gold The. editorials. always brief, are. in | tune with true Connecticut teachings. i while the special articles are cut and | Preserveds with several of the neou- day talks in shops.
 i 70 The ManrrWho Talks The Parson,
 Fhes Fafmer3' The Dictagraph and two of thet Shop Talks have each their special scrap book leaves. Of course, Uncle Jed,E gets an audi encesi There is a oolbuilding near I by where athe children who live far
 of arc drought to school 4im a public
 conveyances These children, appreci-
 ate Uncle Jed ands the Wide-Awake ) But this, old man just now is in !, tere5ted in thes Socialz Corner circle. Loyalty to the department seems to , prevail +-CSs9
 ,] Loyalty! what word in the English
 languasGf. is.e put to a. more strained HON ali classes of people love to repeat the word even when doing hurt, !, full things. i .. Let's. see! There is race. loyalty. :. church loyalty, party. loyalty, college ] loyalty, town loyalty, family loyalty. club. loyalty. societ loyalty. society, ! neighborhood oyaty and. then this So-
 cia; Corner oyaty- Have we enough , oyalty to cover all the demands?
 There is. only one kind of loyalty . that is genuine The only kind worthy of a place'in the Social Corner The , only kind that possesses the element of benefit. 2.
 Just now many columns of our daily |. papers are demonstrating that there ! l are people who do not understand that the good of their race does not demand prejudice and @hatred on their part against other races; that the good of their political party does not de- , mand consent to and acquiescence- in it's wrong acts and purposes; that the good of their church does not. de-
 mand blind devotion. to its errors; that the good of Anyssschool does not
 require either. the sfeacher. board, - or ' patron to make "a .nuisance of oRe's self just, because Of some mental or
 physical contest or to show a pinhead
 the highest object of education; that . the good. of their. lneighborhood does 5 not demand a lie or an : attempt to
 defame another neighborhood; that 5 the good of one's family does not de g mand over indulgence or improper ] shielding from transgressions .-l Truth is, the. genuine loyalty. Any
 finstitufion that needs to live can use pothinge better than the, only true loy-
 The ssrissatest. gre wrong one can do is to r encourage an error. l, Two. wrongs
 never, brought about a right. Truth only VIII produce what. is good, : E.., -.5,..r4-.,I UNCLE PARKER.
Norwich bulletin., 1916-01-29

I should think your device would bs very nice. 2 sf I
 Wandering Jews Where are yous Have you wandered so far you have got lost or stolen
 Well I hope the Social Sisters will nave a good time and pleasant day next month. I shah not be able to meet this time with you but your next one will be close to being on my birth- day. Hope l may be able to meet with you; and not much of a hand to get on this. culdaweather.
 Hope all the sick ones win soon be better. What a lot of folks sick with grip everywhere now. T will say goodnight.
 AUNT JERUsHA.