davidaulloa/AmericanStories huggingface dataset:
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
WILSON ASKS FARMERS
TO HELP IN WAR.
Continued From Page One.)

supplied those materials and supplied
them abundantly and it will be all
the more glory because in supplying
them we have made our supreme eff
fort and sacrifice.
Best in World.
in the field of agriculture we have
agencies and instrumentalities fortu
nately such as no other government
in the world can show. The depart
ment of agriculture is undoubtedly the
greatest practical and scientific agri-
cultural organization in the world.
The banking legislation of the last
two or three years has given the farm
ers access to the great lendable capt
tai of the country and it has become
the duty both of the men in charge
of the federal reserve banking sys
TEN and of the farm loan banks to see
to it that the farmers obtain the
credit, both short and long term, to
which they are entitled not only but
which ii is imperatively necessary
should be extended to them if the
present tasks of the country are to
be adequately performed. Both by di
rect purchase Of nitrates and by the
establishment of plants to produce nj
trates the government is doing its ut
most to assist in the problem of fer
tilization.
Government Giving Aid.
The department of agriculture ami
other agencies are actively assisting
the farmers to locate, safeguard and
secure at cost an adequate supply Of
sound seed. The department has 81
500, 900 available for this purpose now
and has asked the congress for &c.
100000 more.
THE labor problem is one of great
difficulty and some of the best agen-
cies of the nation are addressing them
selves to the task Of solving 1t, so
far as it is possible to solve it. Farm
ers have not been exempted from the
draft. ] know that they would not
wish to be. l take it for granted they
would not wish to be put in class
by themselves in this respect. But
the attention of the war department
has been very seriously centered upon
the task of interfering with the labor
of the farms as little as possible and
under the new draft regulations l be-
/ lieve that the farmers of the country
will find that their supply of labor
/ is very much less seriously drawn
upon than it was under the first draft,
made before we had had our present
! full experience in these perpleXing
matters. The supply of labor in all
/ industries is matter We must look
TO and are looking 10 with diligent
care.
{ Are No Better Farmers.
! And let me say that the stimula-
ton OF the agencies ] have enumer-
ated has been responded to by the
farmers in splendid fashion. dare
j saw that you are aware that the farm
ers of this country are as eflclen'
as any other farmers in the world
They do not produce more per acre
than the farmers in Europe. 1t is moi
necessary that they should do so. II
! would perhaps be bad economy for
them to attempt ii. But they do pro-
duce two to three or four times more
per man, per unit OF labor and capi'
/ tai. than farmers OF any European
| country. They are more alert ana use
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
Kansas Citv Provisions.

Kansas City, Jan. 31.-Butter and
poultry, unchanged.
Eggs, firsts. sec: seconds, Ace.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
St. Louis Grain.

ST. Louis. Jan. 3l.-Corn, No
rack. 1.55G151 No white, LAO.
Oats. No. track, S7MSS1ac; No.
white, SSl2c,
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
WANTED-TO RENT.

SIX or seven room bungalow or double
house; good location. Address Buy
err" care Argus.
TWO or three modern housekeeping
rooms; references exchanged. Phone
r. ]. 3040.
TWO or three furnished rooms for light
housekeeping; in Moline: young cou-
pie with references. Address ''T. IS, y
care The Argus.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
MUSICAL INSTRUCTION.

FIRST class piano instruction by Chi
cago pianist. recently located. Ernst +
kemnis, 9l6 Twenty-fourth street
Phone r. /. 1914.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
LOST AND FOUND.

LOST: Monday morning: between Thir-
teenth and Fifteenth streets on Third
avenue; hack saw frame. Reward at
Argus office.
LOST; automobile license No. 42192.
Phone r. L. 243s. Souders Laundry.
PACKAGE containing eight pairs OF
soiled gloves; lost, Jan IS. Return
to l.. S. McCabe & Co. for reward.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
FOR SALE--FARM LANEH


FARMS. two to Ave miles to comfy
Seat, Forest county, Wlsconsiu: ~
acres lnsures absolute indepenu snce.
rich, deep silt soil, clay supsuil, clio
Yer 10 ions, oats ~ TO lvV bushels
wheat ~ to ~ bushels, potat, ss Law
to 40 bushels; no drougnts. near
markets, three railroads: 80 and $40
per acre. partly improved and im-
proved farms. $50, sou, 81. and $laJ
per acre, terms to SUIT your wages or
your capital. Substantial assistance
offered our settlers free. Write or
cali tor literature endorsed by state
agricultural authorities. Per 90 Land
Company, Crandon. Wis. or Charles
H. Steiner, district superintendent.
monmouth. IL.
LANDOLOGf. magazine giving the
facts in regard to the land situation.
Three months subscription free. Ii
for home or as an Investment you
are thinking OF buying good farm
lands, simply write me a letter and
say, Mail me Landology and all par
ticulars free" Address Editor Land
ology, Skidmore Land Co., lao Skid
more builG'hg. Marinette. Wis.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
MOVING.

ARE you looking for a house?-We can
often tell you where you can find one
for rent. Phone r. 1. $50. Household
goods moved, stored, packed and
shipped. Pianos moved and hoisted
Rock island Transfer & Storage Co.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
wANTED-FEMALE HELP.


CASHIER: must furnish references; ad-
dress *. Y. b." care Argus.
CHAMBERMAIDS, at once; apply house
keeper. New Harper.
GIRL. experienced, for general house
work. Il. l. 2097 315 Twentieth
GIRLS: Crescent Cracker & Macaroni
Co. Davenport, Iowa.
GIRLS over l6 years; w. l. Gansert
Candy Co. 22l Eighteenth street.
GIRLS: apply National Licorice Co,
1894 Fourth avenue. Moline
LADIES: fascinating home business
Uniting postcards. pictures etc. spare
time for profit; s. on 100; no canvass
ing; samples Zoe tstampsl; particu-
lars free. Artint, $40 +, Station A,
Broaklyn. n. Y.
LAUNDRESS: inquire eO06 Seventeenth
street. Phone r. l, 4065.
SALESLADY: capable: musical; knowl-
edge of stenography and bookkeep-
ing: unusual opportunity for ADVANCE
ment Call Gable Music House. Sat
urday, between ! and > p. m. Under
new management. Thor Norberg
proprietor.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
CIVIL ENGINEERS.


WALTER N. SCHROEDER-Civil En-
gineer, Rock Island. Ill. Map of Rock
Island to Twenty-fitth avenue; size,
2lx36 inches, 81; 42x72 inches, IS. $40
Safety building. r. !. So.
ENGINEERING and Mechanical Drafts
man; patent Office drawings, design
ing, surveys, maps; IL years expert
ence. A. H. Weaver. sol Fifteenth
street
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
WANTED-TO BUY.
NEUTRALITY-SUSPICIOUS..

MAN: young: married: with good hab-
its: wants position with reliable firm,
where there is a good chance for ad-
vancement Phone r. |. 2676.
MIDDLE aged, reliable woman wants
work by the day. Phone r. l. 253l.
POSITION as janitor or engineer first
class; sos Fifth avenue, Moline, Ill.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
CONTRACTORS AND BUILDERS.
PROFESSIONAL-ATTORNEYS.

SEAhLE d MARSHALL-Attorne
Law. Office. 302-303 Safety building.
Eock Islald.
WALKER, INGRAM Il SWEENEY-At-
torneys and couhselors at law. Money
to loan on real estate Rooms 209-212
Central Trust building.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31
FOR RENT-FL.ATS.

FLAT: modern: three rooms; furnace
private bath; at S23 Seventeenth
street; no children.
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-31

FOR sA.E--CITY PROPERTY.

~~r~N>r~r~s-r~S>-- e-~~r>-r
bt NGALOW. brick. modern. FIVE room
on terms: also lots in Case Park ad-
aition: or Will build on terms. Can
Il. [. 2lt.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-10

Ill aboard for the "Halibut' express
Sounds like bit from "Alice in Won
der!and,N doesn't it? Reminds one Of
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-10

spoonful Of water, add very carefully to the
sauce. Salt and pepper to taste. Heat it, but
don't allow it to boil.
Eels, even more than any other fish, re-
quire a high seasoning and proper blend
ing of aromatic herbs.
Stuffed Eel-Wash finely the meat Of the
eel. Add one tablespoonful of chopped pars-
ley one tablespoonful of chopped onion.
lightly Drowned in tablespoonful of oil (add
the oil to the fish, too, one egg, salt and pep
per. Put this forcemeat all along the big
bone, giving it the shape Of the eel. Dust with
breadcrumbs, pour a little oil over it and bake
for about forty minutes Serve at the same
time baked potatoes and tomatoes au gratin.
Ees la Tartsre- Take off the skin of
the eel. To do it easily broil the eel under
big fire for few minutes on each side, and
with a towel pull the skin from the head to
the tail Then cut off the head, clean and
wash the fish Cut into pieces. Melt some
butter the size of an egg, add carrot and
an onion cut into Slices bunch of parsley,
bay leaf pinch of thyme, Il teaspoonful of
-four u cupful Of water and two tablespoons
full of red vine vinegar. Coos the sauce for
an hour Add the pieces OF eel. Cook for
twenty minutes. Let cool in the sauce. Take
out roll in an egg beaten with tablespoonful
of oil and dust with bread crumbs. Brol
under moderate fire and serve with tartare
sauce.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-10
Let Every Day Be Fish Day

In buying fish the marketer should be quite
as particular to have the bones. skin and
trimmings wrapped up as he is to have the
meat trimmings and chicken gibets, for they
are valuable in fish cookery. Fish stock is
made by adding pint Of boiling water to
ali the fish bones, skin and trimmings, sliced
onion. a bit of celery, salt, pepper, three
cloves, bay leaf and little parsley; let
simmer for half hour, strain, and when
cool remove the grease from the top and the
stock is ready for use. The stock should be
used inside of twelve hours, as it does not
keep like other stocks
HALIBUT SALAD
Boil po1nd and half Of fresh halibut drain
and free from skin and bone. When cool fake
it with a silver fork. Chop fine eight olives, one
small onion, red green pepper. after rcrnov-
ing the seed cone. and the heart of stalk OF
celery. Add the chopped ingredients to cup o.
mayonnaise, then beat al through the fish, toss
ing it lightly. Pare cucumber, chop coarsely,
and add to the salad Serve on fresh lettuce
leaves
HALIBUT IN AsPIc
Prepare the same as for the salad coat the in
side CT mould with tie aspic Jelly, put in
layer OF the fish mixture and then layer Of
Jelly. When set add another layer Of fish, then
Jelly and until a.. Of the materials are used
Put IN q cool place to set. Unmould and serve in
shoes, with nayonnase, colored with paprika.
HALIBUT TURBOT
Boil, skin, bone and fake pound and a half OF
halout. Grease pudding dish and place in
alternate layers Of fish, crumbs, grated onion,
generously seasoned with butter, pepper salt and
a little bit CT sugar over the onion. Beat an egg
into a half cup OF milk ard turn over all. Crate
Ltt.e cneese over the top. Bake thirty minutes
IN medium oven
FOUNDER IN RAMEKlNS
Boil large founder, force the meat from skin
and bones; fake 1t and add half cup OF crumbs,
grated onion. a beaten egg and hard boiled
egg put through ricer. Add pepper, salt and
teaspoonIul Of sugar Mix well and add
spoonful OF chutney Put IN buttered rame-
klns and bake fifteen to twenty minutes
FOUNDER AND CRAB CURRY
Soil. shin. bone and fake a pound and half
&C ao@necr. When cool add half pound of crab
NET ts -. To Of tomatoes add bunch OF
saNcty .cr9s. chopped onion, stalk of celery.
hat rad of garlic tablespoonful Of sugar,
. te@aloonEul Of curry powder; pepper and salt to
taste. stew gently for half hour, set aside
cool slightly, strain, then heat again thckening
with butter and -four rubbed to paste: strain
again and use enough to moisten the fish MIXTURE
Serve on hot tast Garnish with small potato
croquettes and serve the remainder Of the curxy
In q ket sauce boat
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-10

C0telettes dAg neou aur Epjndrds Lamb
Outlets with Spinach) Procure a piece of
the neck of lamb and divide into outlets,
trimming them neatly and pressing fiat. Sprn-
lle with pepper and salt, and grill Stir into
cupful of cooked spinach half cupful of
thick gravy and heat. Arrange the outlets in
the centre of the platter with the spinach
around them, and for additional effect make
a border of green peas
Pon1n,es dc Tegye Soufees (Sauted Potatoes)
Boil potatoes, cut them in quarters or
eighths and put them with butter, salt, pep
per and finely chopped parsley into a deep
frying pan. Toss about over a rather brisk
fire till the potatoes are a golden brown and
serve Immediately.
Salade Barbe de Capucin (Endive Salad -
Break up the endive into two-nch pieces and
place in a salad bowl previously rubbed with a
shalot. Pour over a dressing made of four
parts Of oil 10 two of vinegar little made
mustard and salt and pepper Over all sprin-
kle some finely chopped tarragon.
OmeIette Soud7e Ia VoniNe vanilla One
lette) Whip together the yoIks Of three eggs
teaspoonful of vanilla. In another dish whip
up the whites of the eggs with pinch of salt
then whip together with the yolks Heap the
mixture in a baking dish, set in the oven for
fifteen minutes or so, and serve the instant
it is done
THURSDAY
Potage de Poireoir 1Leek Soup Gut into
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-10
Fish Served With Imagination

flaUor and to eliminate certain foods entirely,
thereby neceSsitating more or less nlonotouy
in the diet, the French methods of cooking,
their sauces, their sauory herbs and season.
ings, are life saUers and spell the difference be
t1oeem d contcnted or disgyau1tled group
orouQd the family table
There IS no tirtae IN a mountainous and IN
sdaory diet. The saIiUa uUI aot -four and d.
gestiom IS impaired i meals arc not appeti-iug
The great am IS to be frugal G11d still appe-
t5zing, and 10 this end acc cotamend to you
Gordon Bleu and her kind
A French touch aohem HooUeri@ing man be
necessary to preserve the family peace, kecp
the home fires burning and insure q real aic-
tory over 7cGstefulness. A. L. p
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-10

A LII aboard for the "Halibut" express
~ Sounds like bit from "Alice in Won
derand doesn't it? Reminds one Of
the lobster quadrille, the mad tea party and
the Will you, Won't you song of the mock tur-
tie. But it isn't; it's honest to goodness
fish express train from Vancouver to Boston
rushed across the continent in six days, the
only stop made being to pick up some salmon
passengers from Puget Sound. The travellers
de luxe are designed to aid food conservation.
Though the halibut prices are higher than
those prevailing before the war, the fact that
there is no waste makes it still a profitable
purchase. With such fish at our command we
should be willing to go without beef for
many meals, praying that the Food Admins
traitor may never add fishess day to his sac
rifcial list
.Halibut ranks as one Of our most valued
food fishes. 1t thrives best in the deepest and
coolest waters, and in some localities grows to
a weight Of two to four hundred pounds. The
male is much smaller than the female and is
not as fine eating The female fish weighing
about so pounds is considered the perfection
OF flavor and texture.
These largest members of the founder fam
lily are called by different names in different
around Greenland and Finland are known as
'turbot" and little halibut,". the variety in
the Pacific the "arrow-toothed halibut,'
the smaller ones being called "soes." Great
numbers OF soles are caught in Monterey Bay
by Cinnamon, who make speciality to drying
them. OFF the English coast they are called
'sanddabs'
AS to the cooking Of halibut it is probably
best known cut in steaks fried OK broiled, in
Chunks" boiled or wrapped in creased paper
and baked, in chowder or creamed. But the
fish should be better known planked, in salad
ard jelied in asp.c. Though it does not end
itself well &c chowder as the cod, yet Il
may be used Tor that purpose.
Founders are familiar to Us fried, hroied
and hletcd, but in salads, fshcakes, combined
and deviled with crab meat, with shrimp, or
lobster meat, in sauces or filings, they are in.
valuable.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-10
By GORDON DLEU

NEW YORK founders always
IN season They are fresh and are COM
paratively cheap. The chief virtue Of
Inc aoQnder is that it tastes almost good as
sole So many delicious dishes made with sole
or hiets Of sole can be adapted to the founder.
before the war flets of sole were regularly
imported, but this did not prevent many flets
u hounder being sold as flets Of sole. l even
1'i'" lew good restaurants in London where
3e4eloas hlets of founder served and
mentioned in the menu as "F'ilets de Sole
saYarln," etc. SO, as you see, any nasque-
Fading we permit the founder is almost Iegti-
mate One should remember, however, that
We sraailer the founder the more it approaches
n taste the sole
riiets of Founder "Savarin."-Put the
"ees o. two founders fwci2hing one pound
Neeh) In d UTTERED dish. Sprinkle with
'a'iezpoonful Of parsley, two minced shalots
<ad dozen mushrooms cut into pieces, one
"4ii teaspoonful salt. Cover with fish stock
maze by cooking for an hour one-half cup Of
.a1er, the head, bones and parings Of the
A'ahoers, the parings of the mushrooms,
small bunch of parsley, a bay leaf,
en&a Glove of garlic, one-half cupful good
n''s VINE vinegar, one cupful and half Of
1ef one eupful tomato pulp, one table
e''hiui " sugar, salt and pepper TO taste.
ram through fine sieve Bring To the
vim. g'sias point the dish Of fish, then put it in
~ oven Tor thirty minutes. Serve garnished
"n dozen stoned and blanched olives.
1ss Fisusdsr In Jalisaas.--Cut In neat
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-10

strips two deep colored carrots a bunch of Gel
cry, one small onion, The white part Of two
leeks. Blanch them few minutes Strain
Melt some butter (thc size Of an cgg). Toss in
it lightly the vegetables until light brown Add
a pinch of salt, cupful of water. Bring to
the boiling point. Add two founders cut into
pieces. Cover and cook over moderate fire
for about forty-fve minutes. Before serving
see if it has enough salt Sprinkle the fish
with chopped parsley and surround with
steamed potatoes.
Founders a la Dieppoise.-Lift the filets
Of three founders, put in buttered dish, with
q tablespoonful of finely chopped shalot, one
cupful and half of water, pepper and salt
Bring to the boiling point, then cook slowly
and uncover for fifteen minutes Add
dozen or two cooked mussels and a cupfth of
white sauce Put in the oven for fifteen min
utes. Serve garnished with croutons and a
lemon cut into quarters.
Founder. a la Portugaise.-Cut two foun-
derg into slices. Cook slowly for half an hour
with half cupfui of water, spray of parsley
a small onion cut into pieces a teaspoonful
Of lemon juice salt and pepper. Strain off the
stock in which the fish has been cooking, put
in small pan and let reduce to half it's
volume. In the meanwhile cut three or four
tomatoes. add to them one-thrd Of cupful
Of olive oil, one tablespoonful Of chopped
crushed garlic, a few slices of onion, salt
and pepper and bay leaf. Cook this sauce
for an hour; add to the reduced fish stock
Cock together for ten minutes Arrange the
Gsh in \ dish and 1sur ever ths tsnats sauce.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-10

4 there IS one place IN their cooking IN
witch americans use less imagination thon
'ther, i IS aehsn they Gre SERVING fish.
The F'rench and the Italians cook their fish
with Imagination and lo1ing care and are Ueu
rsprid for their trouble.
We hare not nseddIed scith either TIE English
cf Cordoa BIeu's recital nor the repetition o.
ne sarorg hcrJ8 end sauces that are suggested
tor maak9n9 the founder Just like sole and for
ereasng up TIC Ell end tic state for polite
society.
The French long since comdoled Nth as on
'e'ng notion nth so many religions and 80
ts'0 sauces. In these days Of trying over and
'ver TO nee the cheaper cuts and grades Of
i''ds that are just as wholesome but hare less
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-10

Cook slowly for fifteen minutes, stirring all
the while. Add quart Of water or broth, and
allow to come TO a boil. Now add a table
spoonful Of -four. moistened with water, and
allow 20 simmer twenty minutes Re-
move from the fire and add the beaten yolk
Of an egg, stir we'll and serve
Sole Fdrcie at -Four (Stuffed Sole) .-Soal-
a cupful Of breadcrumbs in milk apd mix with
two tablespoonful of butter, a chopped onion
and a few sprigs of parsley and tarragon
leaves chopped finely. Add pepper and salt,
and place the mixture IN buttered dish, lay
ing two-p pound sole on top. Sprinkle the sole
with breadcrurbs. pepper and salt and bits
Of butter. and place the whole in moderate
oven allowing to cook for forty minutes.
When done remove the sole to the platter on
which it is to be served. remove the bone and
stuff with the mixture with which it was
cooked.
Cancp6s Ia Gordon (Canapes of Mush
rooms Beat three eggs with two dessert
spoonsful Of tomato catsup, little cayenne
and salt and put into small saucepan with
two tablespoonsfu' of butter Stir till the
mixture scranbles, then turn on to small
squares Of toast Top off with button mush-
rooms previously COOKED III butter.
Petites Cr6mcs GU. Gaze Coffee Custard).
This is a favorite dessert of the. French
sweeten two cupsful Of strong coffee and beat
in an egg with spoonful of dissolved CELIA
tine Strain into custard cups, place in y
steamer and steam for twenty minutes Then
set on ice ard serve cold With sponge cake.
SATURDAY
L., 4 ~,
Soup) $50 the contents of a can of con
somme add trutfle cut in thin slices and
Spanish sweet pepper similarly cut to make
the same amount. Salt to taste, simmer for
a few minutes and serve.
4AngatilIe en- Matelote tMatelote of Eels) -
Skin, clean and cut into three-inch lengths two
fair-sized cells. Put them into saucepan in
which is already three tablespoonsful of but
ter, three minced onions. chopped parsley,
bay leaf little thyme two or three cloves
and pepper and salt. Pour in enough claret
to cover the fish Cook twenty minutes or
until the cells are tender then remove from
the liquor Skim off the fat from the liquor
thcken with little arrovroot bring to a
boil, and add tcaspoonful of mushroom
catsup half an ounce of anchovy butter and,
if necessary, more pepper and salt
Artichauts d pHuiIe Artichokes with Salad
Sauce) Trim two artchokes and put them
in a saucepan of boiling water, with the juice
OF a lemon and saltspoonful each of soda
and salt. Keep covered and on the fire till
the artichokes tender, then cut in halves.
fold in napkin and serve with sauceboar
of the following sauce: Beat four dessert
spoonsful of salad oil with two Of tarragon
vinegar and saltspoonful each of mustard
and salt.
Cr6pes d Ia Fruncaise (French Pancakes) -
Cream two tablespoonsful Of butter with half
cup Of sugar and add q cup Of -four. When
the mixture is quite smooth add to it egg
beaten in pint of milk and stir vigorously.
Pour into buttered saucers and bake in a slow
oven. When done place on top of another,
first spreading each thiclSly with jam. Return
to the oven for a few moments and serve
very hot.