davidaulloa/AmericanStories huggingface dataset:
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05
TRIED RECIPES,

War Gingerbread (from above
menu)-One cup brown sugar, one
cup molasses, ,ona-half cup vegetable
shortening two eggs. one tablespoon
ginger, one tablespoon cinnamon, one
teaspoon soda, three teaspoons baking
powder, three cups barley flour, one
cup boiling water. Melt sugar, mo-
iasses and shortening. When cool
add beaten eggs, then barley flour
(sifted) with other dry ingredients
and hot water. Beat we'll. Bake in
flat tin in a medium oven.
Rice and CornreaI Muffins-One
cup cooked rice, strained (use the
water to mix WITH. one cup rye
flour, salt, three teaspoons baking
powder, one and one-quarter cups
milk or milk and water (you may
use one cup sour milk into which put
one-uuarter teaspoon soda), three ia
teaspoons melted lard compound, one
cup cornmeal, one-haf cup barley
flour. Makes fourteen gems.
Pressed Chicken - One bowlful
chicken chopped fine; one teaspoon
sage, one beaten egg, one cup bread
crumbs, one small onion, previously
cooked and chopped fine, salt and
pepper to taste. Moisten with hot
chicken broth, press in bowl. Serve
cold.
One-Dish Dtnner-MeIt three ia
bIespoons drippings, add two table
spoons cornstarch and brown, then
add two cups hot skim milk, stirring
as it thickens. Add liberal amount
of salt and pepper. add quarter
pound cream cheese cut in small
pieces, one can tomato soup, one
medium onion chopped very fine, one
small can Of mushrooms.
Grease baking dish and fill three
quarters full Of spaghetti, which has
been previously boiled until tender
in water with one tablespoon salt.
Cover with first mixture, bake in me-
dunn oven until brown. Serve with
baked potatoes. Serves six persons.
oxtaiI with Tomatoes-Take one
large oxtail Cor two pounds cut up
at joints, wash in hot water and
dry. Put on the stove to brown
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05
aaM5E0MEMANAGERS MAPKETF0PJJM "a

serve. The left-overs Of this boiled
dinner may be made into a hash by
the addition Of an onion.
. Salmon Croquettes-One can SAL
mon Cor one pound), one teaspoon
salt, one tablespoon chopped parsley,
one cup cream, one tablespoon but
ter, three tablespoons flour juice Of
half a lemon, a little cayenne. Chop
fish fine and add to salt, parsley,
lemon juice and cayenne. Put cream
on to boil. Mix butter and flour to
gether until smooth; stir this into
boiling cream. Stir and cook ten
minutes. Put salmon in. Mix well,
cool, form into croquettes and roll
in beaten egg and bread crumbs.
Spanish Frico-Peel and half boil
six large potatoes, slice them and
in a pudding dish put first a layer of
potato sprinkled with chopped onion
and bread crumbs, then a layer of
cooked meat Cor cheese) cut in thin
slices and sprinkle with salt and
pepper. Repeat until dish is almost
full, add a pint Of sweet cream and
steam two hours.
Heavenly Hash-One pint Of whip
ped cream, twenty-five best marsh
mallows sliced fine, one cup chopped
nuts. Mix marshmallows with whip
per cream and the nuts; set on ice
for several hours, then serve ice cold,
decorated with cherries.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05
No Charge for Delivery
Come To Market-It Pays

&1ve-pound lots at ....~~...e-. ESQ
No. 2 can Pears, in syrup, for. 500
Vanilla Extract regular 15c BOTTLE
Macaroni, Spaghetti, Vermicelii,
Creamettes, pkgs. for ........25e
Tall Cans Carnation Milk, per can,
12c, and for ..................3 $50
Per dozen NEUTRALITY-SUSPICIOUS.. I4U
Small Cans Carnation, per dozen. 72c
Hebe Milk, special, tall cans. ..... 100
Sweet WrinMed Peas, No. 2 can
3 cans for ...............:. 20
Good Standard Peas, 3 cans for. zoe
Bakers Chocolate, II lb. cake s... 1So
Cocoa, per 40c h., lb. now. .29o
Navy Beans, 3 lbs. for .......s.. Soc
Lima Beans, 3 lbs. for .......... 4Oc
II gallon Molasses, per can ......25o
Brown Vinegar, gal. .......s..... $50
White Vinegar, gal. .26o
Split and Green Peas, per lb......f5c
SPECIALS ON DRIED FRUIT
Just received a fresh shipment of
prunes.
Prunes, 80 by 40, per Ib. ..........15o
Cheaper than wholesale.)
Prunes, so by 70. per lb. ........ 15e
lbs. for ............. ......,. zoo
Dried Peaches, per ID. ...........17o
Dried Apricots, per Id. ..,...,.... Csc
Dried Pears, per Id. .............1 Se
Dried Loganberries, per b.. .4se
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05

place, as cold makes the meringue
fall. .... -..
These are good recipes and you will
save much milk by using them.
The filings can also be served as
buildings by putting in molds and
serving with cream and sugar.
Vegetables In Brine-F1ll a tight
iron-hooped barrel with strong
brine and add your vegetables as re-
ceived from time to time. Be care
full to have the brine cover the vege-
tables well and tie a cloth over the
barrel to keep out the dust.
Smaller vegetables, such as peas,
beans, etc, may be put in a cheese
cloth sack in the brine.
Before putting the vegetables
down they must be prepared. Quar-
ter the cabbage, shell the peas,
string the beans and remove the
husk and silk from the corn.
If the brine evaporates new brine
must be made, taking care not to
bruise the vegetables.
water over night before using, af-
ter taking from the brine.
THE TABLE.
Boiled Dinner Of Meat and Veae-
tabIes-Buy a nice piece Of plate
(beef. veal or mutton). Put the
meat on to cook in enough water
to cover and a. pinch Of salt to help
the scum to rise. Skim off the scum
as fast as it rises and turn the
meat over so that all sides may be
cleaned Of scum. When all the scum
is removed wash q tablespoon
full each Of rice and pearl bar
ley and put them in; also If you have
any dried red peppers, tear off a
piece the size Of your thumbnatl and
put in. Put lid On the pot and boil
until meat is nearly tender, then
salt it. Shave up a head Of cabbage.
Pare and slice fine medium sized po-
tatoes. Put in first the cabbage,
then the potatoes. While these are
cooking make a biscuit dough: two
ladlefuls Of flour, two tablespoons
bacon fat; one teaspoon soda, two
teaspoons cream of tartar, as much
buttermilk as will make nice
dough. Roll out quite thin, cut in
squares, lay them on top Of the
vegetables and let boil until they are
done. Ladle out the dinner and
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05

| two and one-half cups wheat -four.
Make a sponge cake with one-half
cup water, the sugar, salt, yeast and
one cup Of the wheat flour. Let rise
until light. Boil rice in sailed water
until tender; drain and cool until
lukewarm. Add cooked rice (about
two cups) and shortening to the light
sponge. Add wheat flour gradually
and knead the dough thoroughly. Let
rise until double in bulk. Put into
hot oven. bake about fifty minutes,
gradually reducing heat
Buckwheat Muffins One cup
buckwheat. three quarter cup oats
(ground), one cup liquid, one table
spoon fat two tablespoons syrup,
two eggs, four teaspoons syrup, two
eggs, four teaspoons baking powder,
one teaspoon salt.
Mix dry ingredients, add liquid and
egg, fat and syrup. Combine with as
little mixing as possible. Bake in hot
oven.
Buckwheat Cakes-One cake Yeast,
two cups lukewarm water, one cup
milk, scalded and cooled, two table
spoons corn syrup, two cups buck
wheat -four, one cup sifted white
-four. one and one-half teaspoons
salt.
Dissolve yeast and sweetening in
lukewarm liquid, add buckwheat and
white -four gradually, and salt. Beat
until smooth. Cover and set aside in
warm place, free from draft, to rise,
about one hour. When light stir
well and bake Oh hot griddle.
If wanted for overnight, use one
fourth cake of yeast and an extra
half teaspoon of salt. Cover and keep
in q cool place.
Hominy-Hominy or grits may be
made into mush in the same way
as Cornmeal mush is made, except
that 1t needs to be cooked hours Or
longer, according to the size Of the
pieces. 1t may be served creamed by
adding white sauce (thickened milk.
1t may also be mixed with bacon or
other meat. Fry three or four slices
Of bacon crisp, freak into small bits,
add the cooked hominy or grits.
Or, heat hamburger steak in frying
pan, add cooked hominy, with onion,
tomato or other flavoring If desired,
and cook until hot through, ..
BUTTER ECONOMY.
Take one pound good oleomargar-
inc, cut up into crock with butter COL
oring and add pinch Of salt. Allow
to melt on back of stove. When cool
add one-half large can svaporated
milk. Cream by using egg beater or
by tWtrling wire potato masher be-
tween palms Of hands.
When thoroughly creamed add one
half pound creamery butter by mash
ing and mixing thoroughly into other
ingredients. Let stand to cool and
harden.
This amount will make two pounds
OF good country butter"
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05
DESSERTS.

Aunt Nabby's Rhode Island john
nyeake-Cut up a piece of nice
fresh beef suet to about half cup
full. Mix thoroughly with one quart
cornmeal and one-half tablespoon
salt. Scald meal with hot water and
stir till it is we'll wet to the con-
sistency Of mush. Grease a long
bakepan and spread the johnnycake
in 1t very thin; bake in oven till
Jam or any fruit butter, and there
isn't a better dessert.
Honey Drop Cakes-One- half cup
extracted honey, one-haIf cup sugar,
one-half cup lard, two and one-half
cups flour (nay need more), two
eggs, one teaspoon soda in one-half
cup hot water. Drop in well CREASED
pan with spoon.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05

Pineapple Honey-Two medium
sizel pineapple put through the
food chopper or grated, six pounds
sugar alum the size Of two peas,
one quart water.
Mix all together and after It
comes to a boil cook twenty minutes
Makes fifteen glasses. (The alum
may, be omitted. 1t is a preserva-
tive.)
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05

MENU HINT '-%
Breakfast.
Homlny with Dates. Top Milk
french roast Coffee.
Luncheon.
Corn Bread with Moasses and Mic.
Baked Bananas. Cookies
Tea
Dinner,
Planked Cod Steak.
Carrots. Beets. Potatoes.
Barley Bread and Butter.
Fruit Jelly.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05
POTATO CONES,

The potato cones are made from
creamy mashed potatoes, formed in
to cones, brushed over with egg and
then busted thickly with grated
cheese. Brown in very hot oven.
To prepare eggs with cheese break
into a. buttered baking dish the de-
sired number Of eggs, sprinkle with
salt and paprika, cook in a moderate
oven, sprinkle with grated bread
crumbs mixed with grated cheese
and cook for couple Of minutes
longer.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05
Times WORTH KNOWING

To Freshen Calf Book Binding,
wash binding lightly with sponge
dipped in a mixture of one-half
ounce glue dissolved in one pint Of
water, one tablespoonful glycerine
and a little flour paste. Rub the
leather carefully with channels when
dry.
Rid the Chimney Of SCOT by burn
ing potato peeling in the stove or fur
nace. This simple method will be
found particularly useful in stoves In
which soft coal is burned.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05
TO USE UP CEREALS.

Rice Bread-One-half cup milk Cor
milk and water or water in which
rice has been boiled). one teaspoon
salt, one tablespoon fat one table
spoon sugar. one-half cake yeast,
one half cup rice (before cooking),
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05
FRUITS

FRUITS
Peaches, per crate .....s....I~..$ $3.50
Apricots, per basket . 81. g. ........ 55c
Raspberries at very low price.
SPECIAL SALE ON VEGETABLES
New Potatoes, per Ib......~...... SC
New Cabbage, per ID. ~..... ...... DC
Radishes, 2 punches 80. S~oo....~ 30
Leaf Lettuce, 3 for 100
Cucumbers, each ........o....e..15 c
Ripe Tomatoes, per lb. zoe
PRODUCE
Some low prices on good produce.
Just received, fresh lot of Dairy
Butter, per Id. ...............38 $50
Strictly Fresh Eggs, dozen ......32o
Nut Margarine-Butter substitute,
Id. NEUTRALITY-SUSPICIOUS. .2Sc
Wisconsin Brick Cheese, per lib. =. 25c
Wisconsin Cream Cheese, per 1b. Csc
Summer Sausage, per lb. .2ec
Picnic Hams, per ID. .23o
Salt Pork, per Ii. ...........o....25 c
Minced Ham, per Id. ............2 2e
Bacon, per III. .os.s.....s.....s.. 35c
Lard Compound, per Ib. .......2 5o
Pure Lard, per Ib.............~..23 c
SPECIAL SALE ON GROCERIES
Big Red Grocery Special Coffee,
regular 35c at ees...............2 Se
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05

with one large onion cut fine, and a
tablespoon lard. When nice and
brown pour over 1t one small can
tomatoes, salt and pepper to taste;
let cook slowly until done.
Serve with this plain boiled rice
or macaroni. A very inexpensive
supper dish.
CANNING AND PRESERVING.
Old Time Raspberry Jar1-Only
the berries are necessary for this
recipe, as sugar is not added until
prepared for the table.
After crushing slightly, put the
berries over the fire and cook them
in their own juice (use no water)
until the seeds are thoroughly done.
They can then be put into any kind
of Jars without sealing. Place paraf-
fine or q piece of white paper or cloth
down close over the berries; also a
tight cover to keep out the dust.
In the olden days a good stout
cloth was tied tightly over each jar,
but the very best thing for berries
prepared in this manner Is a large
mouthed jug which can be tightly
corked.
When the berries are taken out
simply add hot water to thin them to
the right consistency for the table,
sweetening to taste. The water re-
stores the bright red color.
Cheese Salad-One cup American
or cream cheese. two tablespoons
vinegar, one-third cup oil, one-half
teaspoonful salt, one eighth tea
spoon cayenne, two tablespoons
chopped olives, two tablespoons
chopped nuts.
Blend all ingredients thoroughly.
Shape as desired and chill. Serve
with French dressing.
If American cheese is used CRATE
or cut 1t fine.
The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-07-05
RICE DISHES

Rice Peanut-ButteP Loaf-One
cupful raw brown rice, one egg, two
blespoons minced onion, two and one
quarter teaspoons salt, pepper and
paprtka, one cupful peanut butter.
Steam rice until tender IN O double
boiler, using about four cupfuls of
water and one teaspoon Of the salt.
When tender, add to the rice the egg
well beaten, peanut butter, parsley,
onion and seasoning. Place in an oil
ed loafpan and bake about forty
minutes in q moderate oven. Serve
hot
Rice and Raisin MuH7ns-one-
quarter cup rice (cooked), four table
spoons vegetable Oil, one-half tea
spoon salt, three-quarters CUP barley
flour, three tablespoons molasses, one
cup wheat -four, two and one-half
teaspoons baking powder, three
quarters cup milk, one-half teaspoon
cinnamon, one-Quarter cup raisins,
one egg, three tablespoons molasses.
Beat the egg until very light, add
to 1t the milk and rice. Stir in the
dry ingredients which have been
mixed and sifted. Add the Toured
raisins. molasses and oil. Bake in
creased muffin tins from twenty to
thirty minutes in a moderate oven.
Luncheon Rice-One cup rice, two
cups milk. two teaspoons margarine.
two eggs. one and-half teaspoons
salt, four teaspoons barley -four one
quarter teaspoon cayenne pepper.
Cook rice in boiling, sailed water
until tender; drain and pour cold
water through 1t. Add flour, salt
and cayenne to the eggs and beat un-
til smooth. Heat milk and butter and
pour over the egg mixture. Cook in
q double boiler till slightly thickened,
Pour over boiled rice and serve.
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1918-02-20

When anyone what the
tell them that it s for
cpo 1und large enough
Tor rehef
ha TINS will
war relief during
With its customary
war chest drive Il that
and occupied until the close
suitable emblem something which the
ready at work something small but distinctive will be adopted
lf join the association, day,
nave solicited
call relief will of
zion will the
angeme will be
attempt il.
With the the
to be This
recruiting squadron will be ntments
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1918-02-20

from 4 visit with her mother. Mrs. Net
e. harvey. in South IIadiey, Mass.
Mrs. Harvey, who has been i'll with an
Infection n one hand, is better
Miss Hclcna owen Of IIinsdale. who
has been critically i'll in the MeIrosc
hc pital following IN operation for a
rnpturel appendix. is now considered
T. be out Of danger and her complete
recovery IS expected
Mrs. John ). Wood was taken Mon
day With severe choking spell. prob.
ably caused hy eating popcorn, and
much alarm was felt for her for several
hours, bur She is now better. Her
daughter, Mrs p W Harris, was called
there that day
The next meeting of the Junior aux
i-iary Of the Congregational church
will be held the first Tuesday in March
with Mrs. O. g. Convey. Several new
members recently have been added 70
the society, which is doing excellent
work. Al present the girls are study
ing Africa.
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1918-02-20

about. but II IS not from lack OF news
as there IS some excitement at times
but 1t would never do to tell about it.
| have not been to Paris as about the
timo | GOT to where | had time to asI,
tor pass. headquarters stopped isau-
ing them.
The part Of the country where | am
ut present is ono of the best parts Of
France. The people are very fine, aud
they do All they can in their way 10
help us out. But they strike YOU SIS
n very sad people The greater part
OF the women are in mourning and
those that are nor wear worried look.
The only bright and happy faces Won
see are those Of the children who are
too young to realize the situation. |
will take off my hat to the French
woman. She is doing her part. and
there is 10 kind Of work she will not
do Nothing is thought Of but a deci-
sive peace. | saw young girl the
other day whose husband had just been
killed and the remainder of his detach-
mcnt captured. She was glad that he
had been killed rather than fallen in
to the hands Of the Germans. This
seems to be the sentiment.
/ 1t IS after midnight 50 | must turn
IN. Give my regards to all my friends
and write ne when You have time. |
\ Will try 70 answer.
Sincerely.
j. NJ. ASHLEY
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1918-02-20
Officer of Nieuw Amsterdam
Brought $1,000 of German
Owned Securities
PLACED IN JAIL
UNDER HEAVY BAIL
Had Previously Brought in Large
Amounts, But the Law at That Time
Did Not Prohibit Such Action-De-
- rfes He Beaft-witt Germans.

NEW YORK, Feb. pa scheme
whereby Germans secretly have been
shipping bond coupons and securities
into this port for sale was barred by the
arrest of Johannes Hendrix Werkhoven
assistant purscr OF the Holland Ameri-
can line steamship Nieuw Amsterdam
on a charge Of violating the trading
with the enemy act.
In the presence of Ben \. Matthews
assistant United States attorney, Werk-
hoyen admitted that a week ago while
officers We're searching his vessel from
stem to stern for evidences of German
intrigue he had kept $1,000 worth OF
coupons or bonds concealed in a cigar
box in his office His arrest took place
when he tried to dispose OF a bond
worth $500 with Boissevain & Co, bank
crs, 81 Broad street.
So serious did the authorities rate
the charges that United States Com
missioner Hitchcock held the ship ; OF
ticer in $4,000 bail for examination.
He was committed to the Tombs in de
fault of bond,
Federal officials, it was said have
been particularly anxious to stamp out
this coupon cashing scheme. They have
learned that IN one way or another
Germans were managing to transact
business across the Atlantic.
Some time ago it was learned that
"crkhoven had been cashing coupons
here, and for this reason special attcn-
ton was given him on the Nieuw Am
Sterdam $ recent arrival. He was
| taken to Ellis Island and questioned at
| length, but with little result. The off
| Gals then decided to allow him to re-
! turn to his vessel and to shadow him
| when he should leave and catch him in
the act of disposing of the German
property that he was believed to be
| conceaIing
| Werkhoven admitted that he had
! brought coupons over on previous trips
| and said that the total of his importa.
| tons had amounted to more than SO.
| 900. The previous transactions, how
! ever, preceded the enactment of The
law forbldding trading with the enemy
so he is immune from punishment upon
I, them
He denied that he had dealt with any
Germans, but Mr.. Matthews explained
| before the commissioner that this wa,
not necessary. If he obtained coupon,
from others who had received then
| from Germans, Mr.. Matthews said, III,
officer would be equally guilty HI
sad that all of the bondholders appea
| to be Germans
Some of the papers disposed of her,
by Werkhoven were imperial Japanes,
government certificates. The complain
on which he is held was made bv vii
ham II. Randolph of the army intelli
sence department, and charges Werk
hoVen specially with having secret,
brought into this country a $500 Unite,
FRUIT company bearer bond, which Ii
had received from n Cornelius Nedcr
kooEn of Rotterdam.
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1918-02-20
YWS.S.|
WAR Skyk'CS STAMPS
ISSUED BY THE
UNITED STATES l
GOVERNMENT |

\ cheering sign Of the times is the
welcome We are giving to thrift.
Some Of us, perhaps more of lis than
the world has realized, have ALWAYS
been thrifty. in our free handed
American way. To .'save at the
tap and lose at the bungholc, : as
the hOmelv old Colonial admonition
had 1t, has not been our way. HAY
ing abundance we have stopped the
larger losses and not minded much
about the smaller ones. That has been
thrift as Americans have known it.
Now we welcome the war-savinp
campaign which is teaching us that
right saving in small way is good
saving in large way i'll the end.
The average citizen is intensely
eager to do everything he can to win
the war. H. has been asked to give
and he has responded again and again
to the limit of his purse. The Red
Cross, the Y. NJ G. A.. the Knights
of Columbus, the suffering French.
Belgians, Poles, Serbians and q score
of other worthy causes have asked
for gifts of money outright and mil
ing to them. Rich and poor alike
| have given, and are still giving in
this way as no people ever gave be-
fore. 1t is good. In that the true
spirit of America has spoken and
will continue to speak in no uncer-
tain tones while the war lasts. We
bought and will buy bonds in the
| same big. generous spirit.
/, Now new avenue IS opened to us
in the thrift campaign. We are be
ing shown that saving in small things
is good war work. \ few cents and
a few dollars al a time the thrift
stamps are being bought. To be able
to save one S dimes and to give t.
one S government In one action ap.
| peals to everyone. The postman can
tell you how his sales mount up day
by day. It is the best chance the
small investor ever had, and it gives
the sinews Of war to the soldiers