davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald., 1917-11-29
PUMPKIN RECIPES FOR MOTHER

What can you do with q pumpkin? Before turning it into the good dishes you know so we'll, take a long look at this glorious bit of color. doub1e-d dyed with sunshine. Its very beauty evokes thanksgiving. If you are going to make a pie, cut off the top, scoop out the meat, then fill the shell with sprays of red-brown autumn leaves and place this golden bowl in the center of the Thanksgiving board.
 Here is a group of receipts that are different. They are from the 1917 edi- tion of the Pumpkin Book:
 1917 PUMPKIN PIE
 One cup molasses, one quart cooked pumpkin, grated peel one lemon, half teaspoon each nutmeg, cloves and cin- namon, four eggs.
 Heat the molasses and stir into the pumpkin; add the seasoning and beaten yolks of the eggs. Mix well; add the stifly beaten whites of the eggs. Bake in a pudding dish. Serve cold Mashed sweet potato may be used in place of the pumpkin if thinned with one and half cups of milk.
 CORNMEAL CRUST
 Grease pie tin. Cover it with dry cornmeal one-eighth of an inch thick, shaking it to scatter the cornmeal Fill with pie mixture and bake. This crust may be used with any semi solid filling. Pastry may be omitted altogether and the custard baked used as pudding.
The Birmingham age-herald., 1917-11-29
Scrapple

Scrapple-a meat and eornmeal mush, greatly re1ished by many-puts to good use such meat as hog heads. hearts and also The United States department of agriculture gives the following direc- tions for preparing this dish. excellent fer breakfast. luncheon or dinner.
 Ingredients: Whole hog heads, 10 pounds; hog flyers and hearts. 21z pounds Ga small quantity of beef can be used also if desiredl; cornmeal {yel- low or mixed). 6 pounds; buckwheat or rye hour. F pound; spices as mar1oraH. sage, thyme and pepper in proportion as desired, or omit those not desired, ounces; salt, F pound, liquid III which meat is boiled: use quantity equal to the total weight of the com bined solids.
 The proportion of the various ingred- ients may be varied to suit individual taste.
 Directions for Preparing-Clean the hog heads thoroughly. removing the eyes and ear tubes. Split the head lengthwise and remove the teeth and the SOII bones III anu near tHC Ad S<ti cavities Place the hog heads and oth- CT meat into 8 large kettle or caldron with liberal quantity of water and cook until the meat falls off the bones. Remove all of the meat and soft tis- sues from the bones and chop the meat by passing it through a meat grinder. Strain the cooking liquid to remove any small pieces of bone. Place the liquid back into the kettle Heat to boiling point. at which time slowly add the meal and four. and stir constantly to prevent the meal from forming into Jumps and also to avoid scorching. Boil and stir until the mass becomes thick, and then add the salt. spices and chop ped meat. Boil 10 minutes, and while still hot pour the product into deep wet moulds-bread pans will do. Pour two to four large spoonfuls of melted lard over the product in the pans As soon as the product has cooled it is ready for use.
 The usual way of serving scrapple is to cut it into slices about one-half inch thick, dust the slices with flour or cracker dust, or dry corn meal and fry until the outside is somewhat crisp. Serve while hot. Fried apples are good with fried scrapple.
The Birmingham age-herald., 1917-11-29
Roast 'POssum and Coon

Roast Opossum and Sweet Potatoes Chill thoroughly after skinning and drawing. Save all the inside fat, let it soak in weak salt water until cook ing time, then rinse it we'll, and partly dry it out in the pan before putting in the opossunn. Unless he is huge, leave him whole, skewering him flat, and lay ing him skin side up in the pan. Set in hot oven and cook until crispiy tender. taking care there is no seorch- ing Roast dozen good-si sweet potatoes, in ashes if possible; if not, bake them covered in a deep pan. Peel when done and lay, while hot, around the opossum, turning them over and over in the gravy. He should have been lightly salted when hung up. and fully seasoned with salt, pepper and trife of mustard, when put down to cook. Dish him in a big platter, lay tho pc tatoes, which should be partly drowned, around him. Add a little boiling water to the pan. shake we'll around. and pour the gravy over everything. Hot corn bread. strong black coffee, or else sharp cider, and very hot sharp pickles are the things to serve with him.
 Roast Raccoon-Un1ess the animal is very young, the meat should be nar- boiled before being roasted. After par boiling slit the flesh in several places and insert a strip of bacon in each opening; season with salt and pepper. Place in a large pan, using enough wa ter for basting purposes. Cook slowly until tender and haste frequently to prevent burning. Season gravy to taste. If a dressing is desired. prepare same as for any game bird or animal. Just handle same as you would a roast of beef and results will be very satis- factory.
The Birmingham age-herald., 1917-11-29
Useful Tin Can

Empty baking powder cans, cocoa tins and tin boxes that spices come in can be put to such varied uses that they should never be thrown away. To add to the neatness and attractiveness of your cupboard shelves. enamel the cans after removing their paper covering, and use as reeeptacles for spicesr cereals, etc. A 15-cent can of enamel will paint all the empty cans one may collect in two or three years. few drops of black or green or red ink will give diff ferent tints, using white enamel as a base, that are very pretty and help to identify them. Neat little labels, ready gummed, may be purchased for few. cents.
 These tin boxes are also a valuable help in the medicine chest, in the lunch basket and useful for sending fragile articles by mail.
 Baking powder cans are fine for mold ing cereals for frying. for baking brown bread, and they make ideal chop pers for potatoes, onions. apples, etc.
 The covers of baking powder cans set in a large pan are nice for baking little drop cakes. Cans that have contained fruit and vegetables can be used in the same way by melting off the top and bottom.
The Birmingham age-herald., 1917-11-29
By MRS. ELvIRA HYATT

Punishments should never be inflicted in anger, but should rather be the natu- ial consequence of the wronEdoing it. self. Nature teaches her laws in this way: If you go too near a fire, you are burned; if too much .indigestible food is eaten, sickness results. and if you drop a fragile glass, it will break. No one ever questions the justice of these inevitable consequences, nor wlli a child ever resent a punishment which he feels to be the result of his own heedlessness or wrongdoing. To quote Miss Harrison: "A child readily realizes that scattered toys must be gathered up, that soiled clothes must be changed. that tardiness necessarily brings a loss of opportunity, that money foolishly spent by him will not be resuppIied by the parent, that teasing or torment ing the younger brother or sister causes a loss of the society of the mistreated one, that petulance on his part brings silence on the part of the mother, that recklessness when on the street causes loss of liberty''
 In families where several children play together, too mucta cannot be said in favor of a quiet hour, time when each child shall be entirely alone, undisturbed by others If the children are too old for daily nap, they can be given some quiet occupation or play, such as look ing at picture books, dra wing with pen ci1 or crayons, cutting out pictures with blunt pointed scissors, making scrap. books. modelling with clay or palesticine, or stringing beads or buttonss With older children, and with babies, too, boise and self-control are gained 'in the silence and the wise mother will give herself as well as the children this hour of rest.
 It is mistake to allow children to play with a dozen toys at one time.
The Birmingham age-herald., 1917-11-29
BAKED PUMPKIN

Cut pumpkin into quarters. Allow two quarters of large pumpkin for g family of six. Remove seed but do not peel Place in a baking pan and bake until tender enough to pierce easily with a fork. Serve from the rind at the table with gravy.
 PUMPKIN PONIES
 Two cups cornmea1; two cups stewed pumpkin; one teaspoon salt; six table spoons syrup.
 Press pumpkin through ricer. Mix with other ingredients and blend we'll Mold with the hands into small pones and bake in greased biscuit tin until a rich brown, about 30 minutes. If toe moist to mold well, add more corn meal.
 GOLDEN CHIPS
 Two pounds pumpkins two cups white syrup; half cup lemon juice; two ounces ginger root.
 Cut small sweet pumpkin into mar row strips Remove peel and seeds and cut into thin slices. Arrange pumpkin in preserving kettle in flat layers. Pour over it the syrup and lemon juice, COW CT, and let stand 24 hours. Add the peel of one lemon shredded fine and the ginger root Cook until the pump kin is tender, then pour it into an earthen jar In few days pour the syrup from the pumpkin. Boil to re- duce and thicken it, and pour it hot over the pumpkin.
The Birmingham age-herald., 1917-11-29
Light Bread With Shorts
By MRS. CLAY J. SMITH

By using white shorts you may save at least one-half the expense of making bread. Make sponge of one quart white flour, one cake of yeast and luke warm water. Let it rise over night. In the morning add four tablespoons of sugar, one tablespoon of salt. one and a half pints of. lukewarm water. Then add enough white shorts to make a stiff dough, but do not make the dough as stiff as for bread made from flour. Let the dough rise until double the original size, then work it down and let it rise double again. It is now made into loaves and placed in greased pans. After it has risen double the original size. place in the oven and for the first 10 minutes bake with a very hot fire and then with moderate fire for 50 minutes
The Birmingham age-herald., 1917-11-29
Fattening Poultry

Simple methods of feeding will save considerable loss for the poultry pro- ducer who has been accustomed to market turkeys and geese without any special fattenfng, according to N. l.. Harris, superintendent of the Kan sas State Agricultural college pouI- try plant .~
 The goose especially is easily fat tened. The old-time method was to tie several geese to a stake in some quiet shady place and give all the finely ground grains they would eat readily. In from one week to 10 days the birds would put on large amounts of fat at a small outlay for grain. In recent years it has been the custom to place few geese in 8 small yard with ample shade. A wet mash eom- posed of 60 per cent finely ground corn meal 30 per cent shorts and 10 per cent beef scrap is given. When possible the mash should be mixed with sour or butter milk. By this method rapid gains are realized.
 The turkey. beinr somewhat of a wild fowl. does rst take kindly to small pens and is usually fed on the range. Birds that are to be marketed for the holiday trade are given all the cracked corn they will eat twice a day. When freezing weather comes early and destroys insect life it is advisable to furnish some form of meat feed. such as commercial beef scrap, where birds can have easy access to it.
 Tn case a local market is to be sup piled it is possible to feed turkeys in crates. The birds are put in small crates in a quiet. protected building and fed three times day on bat ter made of corn meal. low grade flour beef scrap and a small amount of bran mixed with butter milk. This method is more expensive and only practical where special markets are to be supplied. The old range method of fattening is more desirable as well as economical Care should be taken to remove all breeding stock from the birds selected for market as it is not desirable that those to be kept over should become too fat.
The Birmingham age-herald., 1917-11-29
Sal Soda in the Kitchen
Fly CHARLOTTE CARPENTER

Sal soda is one of the articles which should always find a place in the kitchen cupboard among the cleansing agents, either in the form of solution or in 8 crystal form.
 To make the solution use one pound of sal soda to each quart of water. Put this in q saucepan. bring to the boiling point. cool and bottle.
 A little sal soda added to the water in which dishes are soaked or boiled will remove the strong odors and loosen the grease and particles of food which are burned on the cooking utensils.
 When lamp or stove burners become gummy and sticky they should also be boiled in a solution of sal soda. The sal soda is also useful in cleaning sinks but one must remember that it is very caustic and destroys paint and varnish. It is also hard on the skin and on fabric unless very dilute.
The Birmingham age-herald., 1917-11-29
A Good Dressing
ny MRs. FRED DAVIS

This is my dressing recipe, and will be yours after a trial: Take pint or more of light stale bread or crusts. Dry in an open oven on a tray until a very light brown and dry enough to crush Roll out fine with rolling pin and season with sage or onion. adding salt and pepper to taste. Mix one cup of water and heaping tablespoon but ter into it. It is best to leave dressing over night to allow for swelling. Never pack dressing into a fowl. as too large a quantity swells and becomes soggy.
 A can of oysters will greatly improve this recipe. and celery salt, and paprika Ca wild red pepper), are fine fers fla voring.
The Birmingham age-herald., 1917-11-29
When Duty Calls

By Mrs. Allie Green. I didn't raise my. boy to be a stacker. didn't bring him up imbued with
 fear, When duty and our country needs a
 hacker, Please. God. he's man enough to an-
 swer, sHere.' Let craven hearts howl "peace and
 dishOnor." Let towards put the sword and gun
 away. What care they for their country's
 honor? There'd be no U. S. had they their
 way.
The Birmingham age-herald., 1917-11-29
Lemon Jelly Cake

Two cups of sugar, one-half cup of butter, one cup of milk, three eggs,~two and one-half teaspoonfuls baking pow der, three cups of flour. Bake in a mod erateiy hot oven. This makes five lay CTS. To make the jelly. use the juice and grated rind of two large lemons, one cup of sugar. one egg. one-half cup of water. one teaspoonful of butter. one teaspoonfui of flour. beaten up with a little water. Boil until it thickens. and place between the layers.
The Birmingham age-herald., 1917-11-29

To Isc,3 Free booklet describing ! I0&lIC0 wonderful article. tndis- pensable for private usa of married worry. Sent sealed. Hygiene ( Kalol- ogy Co. Dept B. l25 West 18th st.. New York city
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

We are in the market for Corn in
shuck and velvet beans ia hull
Heard Grocery Company. 58-tf
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20
GEORGIA CAN GET
GREAT WEALTH FROM
ITS PECAN GROVES

From the Savannah Press;
1.-THE State of Georgia has not yet
begun to realize the wealth that can
come to this state throug hthe rails
ing of paper she'll pecans. In the
section of the state around Albany
there will be found the very finest
pecan growing lands in the United
States. | know this is true, be-
cause l have investigated the diff
ferent sections of the country with
a view to engaging in pecan culture
and have chosen Albany as my
field of operations"
This was the statement made to
the Press today by Mr.. James S.
McGlennon, OF Rochester, N Y, who
is in Savannah en- route home after
having spent several days in Albany.
The Georgia Papershell Pecan Com
pany, in which | am interested at
Albany, has bought 1900 acres of
land to be used entirely for the
growing of pecans and individually
| am interested with few others in
developing 500 acres more | am an
expert on the growing of nuts. I
| have succeeded in growing filberts
in the North by bringing small trees
| from Europe and it is my purpose
to grow filberts in Rochester and
pecans in Albany. The pecan is the
aristocrat of the nut family. 1t is
the most perfect of nuts and it
grows most luXuriantly and to bet
ter advantage in Georgia. than any
Where else. 1t is the only nut that
| is contained in an alright casing
and that will be as good year from
the time it ripens and is taken from
the tree as it is the day it is gath
cred. In fact there are a lot of
people who think pecan improves
with age. Other nuts will not or
their contents will shrink, but not
so with the pecan. 1t is good al.
ways. And with meat getting SO
high in price it is a food that none
of us can forget to give the proper
consideration to-
Down in Albany they are re.
alizing what a bonanza they have in
the growing of these nuts. l know
groves down there earning hand
some dividends for their owners
Yet the industry is in it's infancy
Not enough people are interested il
the culture of this splendid article
CT food. 1t is going to take on new
value from this time en-.
Il have almost made I'D nv min(
to go down to Doughtery county anC
live there to look after my interest.
in the pecan industry My fiber
groves are somewhat intensive il
and around Rochester. l have beer
surprised at their development be
cause. | did not know they woulC
grow there. A European gardene
had employed said he could make
them grow, and, much to my sur
prise, he succeeded. Now we hav,
a great many of them and other,
are becoming interested in thes,
little trees with the hoardy-heade,
bur that covers the filbert. Yol
know the very name filbert means
gray beard and that is where these
little nuts get their names from"
Mr.. McGlennon has been in Sa
vannah several times before. Whel
he moves to Georgia he will prob
ably visit here often.
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

Atlanta Ca, Nov. 21l-Henry p
Dawson, senior member of the firm
of ]. P. Morgan G Co., chairman of
the American National Red Cross
War Council, and Harvey D. Gibson,
president of the Liberty National
Bank, of New York, and general man
ager Of the American Red Cross, with
members of their party, arrived in
Atlanta this morning for conference
of Red Cross workers of the south
eastern districts, which covers the
states of Georgia, Florida, North Car
DINA, South Carolina and East Ten
nesee.
Several thousand Red Cross work
ers from various chapters in the
southern division, in addition to the
very large membership in Atlanta,
extended welcome to the disting-
uished visitors. They were HEADED
by Colonel w. L. Peel, manager and
DR.. Guy Snavely, director of the
southern division
Proceeding the mass meeting at the
Auditorium-Armery tonight an infor.
NAL dinner was rendered Mr.. Davis.
on and his party at the Piedmont
Driving Club. Red Cross workers
met at the dinner for an informal dis
cussion of the problems surrounding
their work.
At preliminary meeting at the
Ansley hotel, which was largely fol
the interest Of the delegates alone
Governor Hugh M. Dorsey, delivered
an address of welcome in behalf OF
the state, while Mayor Asa G. Cand
Ter extended the gates of the city tt
them.
/ During their stay in the city, the
national officers expressed themsel
yes as highly pleased with the worl
of the southern division. A cam
paign for new members is now going
on. 1t is drive for ten million mem
bers in the United States by Decem
Der 26th. The quota for the south
ern division is 100000. According tt
announcement this is not campaign
for money, but for a real expression
Of approval of the Red Cross from tn
whole country. This is to be tn
National Christmas present of tn
Red Cross=to the Boys in the Trench
es."
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20
BIG RED CROSS
MEETING ATLANTA
HEADS SEVERAL DEPARTMENTS
EXPERIENCED SATISFACTORY
WORK IN SOUTH.

ATLANTA, Ca, Nov. 20.-An inter-
esting program was rendered for Hen
ry P. Davidson, chairman of the lex-
ecutive committee of the American
Red Cross War Council, who arrived
here today for conferences with the
Red Cross workers of the Southeast.
Over five hundred workers from thru
out the territory participated in the
conferences.
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

Al automobile is most apt to , t
something wrong " th it when ,ha
diver let's his lark fn1 full. st Paul
Pioneer Press
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

Bess-"oh, yes ! know taat he is a
perfec. angel but there win be plenty
Of time. to mix with chem after one
gets to heaven"
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20
OF INTEREST TO WOMEN

The average woman requires a
fifth less bread than a man.
The women Of Porto Rico are agi-
tating for the right to vote.
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

ORANGE WHISTLES true fruit
orange drink-so much like the real
juice that you can scarcely tell the
dicerence Try it and see for your
self. Lime-cola Co. 56-9t.
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

Jeweler-"For cash, madam, l give
per cent discount" Customer (air-
ily)-"oh, charge it. I've no desire to
reduce your profits"
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

FOR RENT-Two unfinished
rooms, suitable for light house keep
ing, use of hall and sitting room. Con-
venient to bath. 511-E 18th avenue.
Phone 4SS. 61-4t
G. B. OVERTON.
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

The Athens Business College will
open a branch school in Cordele and
will teach the same full courses that
are taught at Athens. Send card to
Box 1923, Cordele for full information.
s1-tf
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

WANTED-To buy your remnant seed
cotton; lie to 12c pound. Call us
before selling. DIFFEE COTTON
COMPANY. 57-9t
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

WANTED-You to try Orange Whis-
tie. 1t not only tastes like orange,
but it is orange. Lime-Cola Bottling
Co. 56-9t.
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

THERE-Are other orange drinks,
but none like Orange Whistle. 1t
is in a class by itself. Lime-Cola
Co. 56-9t.
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1917-11-20

QUICK LOANS-Made on both city
and farm lands. See G. NJ. McKen-
zie. 79.tf