davidaulloa/AmericanStories huggingface dataset:
The Bridgeport times and evening farmer., 1918-05-28
HOW TO PUT UP
STRAWBERRIES

Select large, ripe, firm berries and
wash them through several waters to
remove sand and dirt. Put berries in
a. coIander or sieve and hold them
Under the faucet or pour water
through them to wash. This prevents
them bruising around in the colander
and they are better washed than in
an ordinary pan.
Strawberries do not need the
blanching or. scalding process to make
them tender.
Pack the fresh berries closely in
sterilized jars and pour over them
a strip made by boiling one part sug-
ar in two parts water until sugar IS
dissolved. Fill jar to within one
fourth inch of top. Adjust new
rubber and fasten on top rather
loosely.
Set jars on rack in boiling water
and boil for sixteen minutes. Re-
move, tighten the SEAL label and
cool. If berries are wanted unsweet-
ened, as for pie-filling, use boiling
water instead of strip to cover.
The Bridgeport times and evening farmer., 1918-05-28
SPRINGTIME SALADS.

Sweet potato salad-Boil large
squares, cut 2 stalks ttsnder celery
in small pieces, season with salt and
pepper, cut up 4 or small sweet
pickles, add a few olives pitted and
cut up, teaspoonful onion juice or
grated onion. Pour over THIS Dress
ing as follows: Three tablespoons
pure salad oil, tablespoons vine
gar, 1 tablespoon sugar. Garnish
with pitted olives and parsley and
let stand in icehox two hours
Stuffed Tomato Salad-Choose
large red tomatoes, do not peel. Cut
round piece from top, scoop out in
side pulp carefully and put empty
shells on ice until wanted. Prepare
white meat of a chiken as for salad
chopping fine and adding about half
the quantity of chopped clery. Make
a thick mayonnaise, mix with chick
en- and fill tomatoes, putting a spoon
full of mayonnaise in top of each
laying round pieces cut off again and
putting each one on piece of let
tuce. Serve with cheese straws.
Strawberry Salad-Lay crisp, ten.
der lettuce leaves on a salad plate
On these spread a handful of ripe
red. STRAWBERRIES, sliced if large. Take
sufficient quantity of sour cream
| (about tablespoon to each plate)
beat until smooth, add a dish of pap.
rika, salt and lemon juice to taste
and place a spoonful on the berries
Serve with hot sailed waters. Some
like little ground walnut meat add
ed to the cream.
Strawberry Salad No. 2-Mediun
| sized oranges cut into halves. Re
move pulp; have only smooth shell
it, empty over strawberries, leave i
in cool place one hour. Just befor,
serving fill each orange shell will
mixture, allowing fruit to come tt
top. Add a spoonful of ice cream
and sprinkle the top over we'll will
chopped almonds or pounded macar
rooms. A foundation of artistic pa
per lace, with original strawberr,
leaves, completes decoration, or
lace paper dolly can be used arount
the plate.
Tomato Jelly for Salad-One-quar
can tomatoes, IL onion, 1 teaspoon
salt, 4 whole cloves, teaspoon sugar
IL box gelatin, IL cup water, dasl
of red pepper, pich of summer say
DRY Or thyme. Cook all together an
strain into molds. Serve on lettuc
leaves with salad dressing. I ais
serve this as garnish to cold meats
The Bridgeport times and evening farmer., 1918-05-28
sAVORY MEAT SAVERS.

Beans, peas and other legumes are
especially important articles of food
at this time because of the large
amount of protein they contain, which
makes them valuable as meat savers.
The legume's protein, however, is not
a complete substitute for that supplied
by meat, fish. poultry, eggs, milk,
cheese, etc. The legumes will not
therefore, entirely take the place of
meat and nili1ar sources of protein
in the diet. They should perhaps be
looked upon as meat savers rather
than meat substitutes. They will per-
form their function as food better if
used in connection with some of the
other sources of protein named rather
than alone. For this reason such
dishes as the following, for example,
are preferable to beans or other leg
umes alone: Bork and beans, Boston
roast (cold baked beans and cheese),
bean soup with boiled egg, stews OF
meat and legumes, bean croduettes
with boiled egg, and bean chowders
and prrees with milk.
The Bridgeport times and evening farmer., 1918-05-28
Fads and Fashions

Bands of f1et lace are used for the
trimming of wolfe frocks.
Yellow, 1avenddder and pink are
favorite shades in organizes.
Linen crash makes many of the new
dresses for country wear.
Cotton voile is one of the most pop
ular fabrics of the season.
Separate skirts are made of soft,
bright silks-even of surf satin.
Capes or coats with cape backs are
the smartest outer garments.
Beading on the rolled brims of Bre-
ton sailor hats is a new idea
Many pretty frocks are trimmed
with embroidery in darnihg motifs.
Touches of black ribbon make a
pretty trimming for the cotton frock.
Chantilly lace is used in making
some very charming evening dresses.
Very charming little afternoon
dresses for little tots are made Of
printed muslin.
A poIka-dotted foulard with over
dress of blue chiffon makes a dress
of dreamy charm.
Long, tight sleeves with loosely
draped straight gowns are charm
ing.
Gray charmeuse and pale gold are
a good combination for an evening
gown.
The Bridgeport times and evening farmer., 1918-05-28
ETIQUETTE

Never arrest the attention of an &C
quaintance by a torch. Speak to him.
Miss X: Yes. A lieutenant sAould
be spoken to by a. civilian as Mister
In writing to him he would be given
his rank, and it would be quite correct
to have the engagement announce
ment read Lieutenant"
Mrs. -: Every woman should
spend at least one night occasionally
in her guest room. Practise the beau
tifuI principle of putting yourself in
your guests place. Supposing you
as a guest were i'll, or thirsty, or hum
cry, or cold, or wanted to do a bit
of mending, or to take a bath. what
would you need and like? Honor the
guest room. with as much of beauty
of line and comfort as is compatible
with comfort. The feminine guest
loves pretty things, but do not make
the place. chamber of horrors with
an accumulation of all the leftovers
from the rest of the house.
The Bridgeport times and evening farmer., 1918-05-28
HOW TO CARE
FOR ASPARAGUS

Not the least of the things to know
about asparagus growing is proper
harvesting. There is always a great
temptation especially during the first
two or three seasons, for the garden
er to keep on cutting longer than he
should Even when the bed is wei
established the cutting season should
not extend more than six to eight
weeks, and half that time is plenty
for the first two or three seasons.
In cutting care should be taken to
insert the knife as perpendicularly as
possible until the desired depth is
reached. If the knife is thrust in
diagonally some distance from the
stalk you run the chance of cutting
off the tips of other sprouts that are
just starting below the surface. A
mistake commonly made in the home
garden is to let the stalks go for two
or three days if they are not needed
for immediate use. with the result
that they are not only wasted but
also use up the energies of the plant.
Cut all stalks as soon as they are
large enough. If you stand them in a
cool place, with the butt ends in cold
water, they will keep plump and
fresh for several days. During the
cutting season, which usually lasts
into June, the bed should be work
ed over occasionally to keep all weeds
out and to preserve a dust mulch.
Sometimes a few spears are allowed
to grow to serve as traps for the as
paragus beetle, which in some sections
is very troublesome.
AS soon as the cutting season Is
over, the balance of the manure and
fertilizer should be worked in an6
the last dressing of nitrate of soda
should be given. Cutting should al
ways be stopped if the shoots appear
to be getting tough. The tops should
be cultivated and looked after as care
fully as if they were to be eaten, fol
their function is to store up in the
crown material for the next spring
supply of shoots. The asparagus
beetle may be controlled by spraying
with arsenate of lead. In a well
tended bed asparagus rust is seldom
troublesome. If it does appear, NOV
the old bed carefully after the top:
| have turned brown, but before they
| become brittle, and burn them care
fully. When the plants are giver
plenty of moisture rust seldom ap
pears. The beds may be mulchec
! or not in the fall, but do not put OF
! fertilizer at that time.
The Bridgeport times and evening farmer., 1918-05-28
EVAPORATED MIX.

The average housewife is delighted
to find that she can use evaporated
milk in baking for fruits and cereals,
in tea or coffee, for ice cream making
and for whipping purposes.
The slight caramel taste is the nat
ural result of heating the milk to los
degrees which is necessary to facilitate
evaporation.
The heating of the milk for evap-
Grafton purposes tends to melt down
the tiny fat cells of the milk into oils.
This does not change the food value
of the milk, but does cause the oils
to mix through the entire quantity.
For this reason we cannot expect
to whip evaporated milk so that it will
STAND as fresh milk does. The air
cannot get into the milk in the neces-
sary amount, as the oils are partially
liberated and joined instead of being
separated into individual fat cells.
By heating the evaporated milk just
to the sinmering point and then
quickly chilling it by pouring the
product into a eontainer surrounded
by cracked ice the original relation of
fat cells is restored as nearly as pos
sible. Whipped in the usual way the
milk will hold up splendidly for hot
chocolate, coffee or dessert Coping.
To use very best evaporated milk
as whole milk it should be diluted in
the proportion of one cupfuI of evap-
Grated milk to two and one-quarter
cupfuls of water. This will give a
product averaging rich whole milk.
The Bridgeport times and evening farmer., 1918-05-28

A VERY athletic girl swunssinto the
"A studio this morning and wanted to
see something Smart but com
fertable.'-
II want the kind Of a frock that looks
perfectly stunning. but is u absolutely
comfortable" she declared 'Ttwant to
be able to play golf in it If I decide sud
denly that 1sWant to play golf. want
to be able tosswing my arms around in
1t at any time without feeling desper-
ataly afraid that something's going to
crack"
= She gaaped with pleasure when I
trotted out with a new sport suit
Madame has just completed.
Certainly the color scheme Is stunning.
It consists Of a white satin blouse with
a small rolling collar and a row of tiny
white pearl buttons in front Thesskirt
Is white tricotine. But Madame's touch
of genius is the bright green sport coat
of green duvetyne. It has belt Of self
colored material slipped through a large
buckle in 'front.' There is one pocket on
either side Of the vest.
The whole costume suggests the out
doors, and is most striking. CuriousIy.
too, it has none Of the loose blowslness
that characterizes SO many OF the sport
costumes and makes some wearers seem
untidy.
There Is fine art in designing a sport
costume that is useful as well as beau
The Bridgeport times and evening farmer., 1918-05-28
Diary Of a Fashion Model
by GRACE THORNCAIFFE=
sOne the Problem

tifuf. First IN ,,,u;;is $780,,
for shonj1e11a "a 1r,,-,,~ - 49,
can ssvinss bs- er,,.s - 49,. 49,
rapidiv usSts1nSs4, go 4 81
caiannft1r - ~, .st g
Secorsf,'S 49, s..s-
anywhers ls st,sk4 - ~
have Ssss,s 81 s.s,,,,, = Il ~
tupoes IN - 49, spoEt COS
If theS Kssr,f 49, 49, - o0
too 1n,,sss = - sto-so oy Artia
The Bridgeport times and evening farmer., 1918-05-28
AMELIA jerks BLOOMER.

The first attempt to induce Amer
lean women to "wear the trousers" was
made by Amelia jerks Boomer who
was born at Homer, N. Y, just one
hundred years ago today. Frequent
attempts have been made to introduce
costumes similar to "Bloomers," but
all have failed, and the centenary Of
Mrs. Bloomer still finds the fair sex
clad in skirts. Mrs. Boomers maiden
name was Amelia jerks, and she was
a school teacher before she married
Dexter c. Boomer, a journalist. She
devoted. much attention to temperance
and other measures, but her princi-
pal interest was in dress reform She
edited a paper called '~The Lilly" in
the interest of woman suffrage and
in its columns proposed the adoption
of the costume popularity known as
''Bloomers," She urged that these
were rational and hygienic, and doubt
less she was right, but the men jeered
at them and the women, except a few
strong minded" ones, would have
none of them.
The Bridgeport times and evening farmer., 1918-05-28
CANNING ASPARAGUS.

Can asparagus the same day it is
picked. Wash and remove scales
along the stems. Tie in punches sim
liar to the way asparagus is punched
in the markets.
Place the bunch upright in a, ket-
tie having only sufficient water to
come 1-3 way up the stems, blanch
for five minutes in this position (the
kettle should be fitted with a tight
coVer). Lay the bunch on side and
continue blanching for another five
minutes. (Note: This gives the
tough ends twice as much cooking
as the tender tips, of the blanchine
can be done by merely steaming the
asparagus for five minutes.)
The asparagus should be then dip.
ped quickly into a pan of cold water
or held under the cold water faucet
for a short time. (Note: Long
enough to cool it).
Pack in clean hot jars. Add 1 tea.
spoonful of salt to each quart and
1-2 teaspoonful salt to a pint Jar. FIJI
the can with boiling water. Place
new rubber rings on jars. Seal bu-
not air tight, the can is only partial
ly sealed so that room is left for ex.
pansion while sterilizing, otherwise
the jar would break.
| SteriIize.
1 Place jar on a false bottom in E
deep contafner with enough boilins
water and more than cover the Jar
Container should have a tight fittins
cover.
Sterilize for hours, which mean,
to leave the jar in sterilizer for
hours after the water really boils.
Remove from sterilizer and sea
air tight. Cool jars as quickly a.
possible. When cool test seals.
The Bridgeport times and evening farmer., 1918-05-28

director Of the Royal Theatre. But
when he recommended that she be &C
cepted as pupil in the kings school.
the head of the school, Count Puke
asked her age, and when he was told
he angrdly exclaimed:
Mine years? This isn't a.nnrsery-it's
school for singers"
Nevertheless, he, too, was charmed
when he heard little Jenny sing, and
for the next 20 years she was educated
at government expense. She was tire
less worker, practised endlessly, and it
Is said that she sometimes spent hours
drilling on one single word. As a re-
suit, when she went to Paris. at the age
of Is to study with the great Manuel
Garcia, she received the greatest shock
of her life. He told her that she had
worn out her voice, that there was
nothing left, and refused point-blank to
teach her.
But after many pleadings he finally
compromised, and agreed that II she
went away for three months, didn't sing
at all during that time, and talked very
little. he might give her some instruc-
tons. Apparently she carried out his
instructions to the letter. difficult as
they werel For after three months Of
that Garcia agreed to teach her.
Jenn1 Lind's career after this was one
long triumph that has probably never
been exceeded by any other singer. At
II years Of age she was earning $500 a
year as a singer in the Stockholm Thea
ire At the age Of q, p. T. Barnum
brought her to the United States and
paid her $1,000 apiece for $50 concerts
here. In one year her American con.
cert tour brought her about $4,000. and
she gave away $4,000 of this to charities
in this country.
Most interesting In her career Is the
great affection which shesseems to have
| Inspired in the thousands who knew or
heard her. Always she retained the
sweet simplicity and gentleness Of the
little girl who sang to her cat to keen
from being lonesome, and she had none
of the pride and capric1ousness which
sometimes characterize the successful
prima donna
In her own country Jenny Lind was
80 beloved that thousands would line
the streets to see her pass, and war
ships in the harboR fired salutes for her
as they did for royalty. When she
visited America triumphal arches and
parades were arranged for her. But all
this enthusiasm and demonstration left
her unspoiled-
| Jenny Lind remained simple. unaS.
fected and most generous throughout
her long career. She died at the age OF
6, and her last wordstwere a song-"To
! the Sunshine'N-whtoh sha sang near an
open window, ----,---
The Bridgeport times and evening farmer., 1918-05-28
WHY FLOUR MILL
WROTE COOK BOOK

The first thing a young woman
learns about running a home of her
own is to make good bread and hot
biscuits, rolls and mullins, and hith-
erto she has been able to refer to
some reliable cook book for such in
formation This is all changed today.
The Food Administration regulations
as to the use of wheat and wheat
-four substitutes have made the cook
books on the market out-of- date. The
bride cannot even refer to her mother
for even the most experienced house
wife is in state of bewilderment at
the swift changes in the flour stu
alton.
An important flour mill company,
quickly sensing the difficulty that
women were confronting, has relieved
the situation by getting out little
book of forty war time recipes. These
recipes are all written by expert do
nestle scientists and give careful di-
rections for replacing the much need
ed wheat flour with the available GER
eals. These books have only been sent
out by request and up to date some
1850 have been issued.
The Bridgeport times and evening farmer., 1918-05-28
BALANCE WHEAT
FLOUR ORDER

we have been told of the unin-
formed woman who accumulated six
ty pounds of barley flour because she
did not kn0w what else to buy to bal
ance her order of wheat flour.
TIE Food Administration recognizes
the following as wheat substitutes
Corn meal elible corn starch, corn
flour, corn grits, hominy, rolled oats,
buckwheat flour, soya bean flour and
feterita flour. This makes a long list
from which a capable cook can fash
ion many kinds of appetizing dishes.
Do not buy them to save them;
they are to be used-not accumula-
ted on cupboard shelves. 1t is not
the intention of the Food Admins
tration to penalize the consumer S
pocketbook by asking him to buy
something he cannot use. Neither Is
it patriotism ito stock up the pantry
with these substitutes because the cook
is too ignorant or lazy TO make proper
use of them. Patriotism in the kitchen
consists Of conserving the wheat flour
needed by the armies abroad by using
the substitutes in healthful and ap-
petizing fashion.
All the large milling concerns have
worked out new recipes by means OF
which inexperienced cooks can until
5ze these different cereals.
The Bridgeport times and evening farmer., 1918-05-28
USE THESE GOOD MEAT SAVERS

Cottage cheese is a delicious and
easy dish. You can buy it from almost
any milkman or you can make It
yourself. Add salt and pepper before
eating, and if you prefer it more
moist, stir in a little milk. It is good,
too, served with apple butter, or a bit
of jelly. While this is more of a
dessert, it can still lessen the amount
of meat you eat.
To make cottage cheese warm sour
milk, whole or skinned, on the back
of the stove or put a bowl or it in a
pan of hot, not boiling water for
about 20 minutes. Stir occasionally.
When the curd and whey have sep
arated, pour off, the whey through a
sieve. Work the curd with a spoon
and let it drain. When fairly dry work
again until smooth. The whey is good
to use in making bread.
| Nuts are concentrated foods, too,
twenty single peanuts are about the
same as an inch cube of cheese. Re
member that nuts are good food.
Chew them thoroughly or grind them
up for a cooked dish and eat them as
an important part of your meal.
The Bridgeport times and evening farmer., 1918-05-28
he New Clothes

Pronounced
out sleeves Beautiful vivid
Corses VIII be low this
durable materials as lightly boned individual requirements
demand The slender a lighter
the stout woman naturally but the of overbonng'
with the day
lace cuny lace and bar dit They just important
busted corset they have become an absolute necessity
Wartime work is making demands the
unless aided by the support which
The Bridgeport times and evening farmer., 1918-05-28
QUAINT BOUDOIR CAP.

A pretty little cap that reminds
one family of the head coverings
worn by French sailors-in shape,
not in coloring-is made of pale pink
crepe de chine. A straight band of
four inches wide or SO of silk is
edged with frill of inch wide lace
and banded with rows of insertion
to match. The crown is made of fine
Brussels net over the pink silk and
is divided into four segments by
straps of narrow pink satin or vel
vet ribbon, the center of the crown
where they cross, being adorned by g
fluffy pink pompon.
The Bridgeport times and evening farmer., 1918-05-28

bypaavine with her cat. and her favor
lite paatimer WAS tossing to It PasserS-
by grew accustomed to. the sight OF
little Jenny Lind sitting near the win
dow holding pussysfn her arms most af-
fectionatety. and singing to 1t all the
simple songssshe knew In her charming
childlsh voice.
One day a woman stopped In aston
ishment as she listened Then she ran
home to her~mistress, a dancer at the
Royal Opera. and told about the tiny
when she heard her sing she said de-
terminedly;
''This little girl has real talent and
must be trained at once"
So Mile. Gsundborg arranged that
Jenny should sing before the musical
girl WHO sat IN window singing with
q golden voioe to a cat
Nile. Lundborg. the dancer. asked to
6ANe lSttle Jenny brought to her. and
The Bridgeport times and evening farmer., 1918-05-28
NEW HATS FROM OLD.

Why not economic by making
last years hat look as good as new
this season? The Fashion Editor of
Good Housekeeping tells how:
To enlarge the headsize, rip the
headsize, noticing the way the hat
is sewed, and when ripped, slit darts
in the headsize and make them a
little deeper, especially at the front
and back. If the crown then seems
too small, stretch it by Pulling it ov-
er the knee. To make the headsize
smaller use cotton or tissue paper
in a bias fold. Sew the bias edges
together and sew the fold into the
headsize.
The Bridgeport times and evening farmer., 1918-05-28

Jenny LIND was but . years old
when a little childish play gave her
y tho frst start In her spectacular ca
rear. She was the daughter Of a very
poor-famiIy of Stockholm, and passed a
rather lonely childhood Her father. It
seems, was unable to support the FAM
lily, and 30 her mother took the burden
on her shoulders, and went out as a
governess. Left very much alone. the
small daughter used to comfort herself
The Bridgeport times and evening farmer., 1918-05-28
MINUTE WOMEN.

The War Bureau wishes to call the
attention of the Minute Women. 20
the fact that the material for the
caps which they are to wear in the
parade on Memorial Day can be OBJ
tanned at the W. T. Grant Depart
ment Store.
The Bridgeport times and evening farmer., 1918-05-28

One of the best looking and most
exclusive hats I've seen this season
is a trim, smart patent leather with
what at a little distance. appeared to
be either fine wool or velvet flowers
lying just against the crown where it
Joined the narrow brirn. The rich
dullness Of the white blossoms against
the very shiny surface Of the leather
was exceedingly stylish
The Bridgeport times and evening farmer., 1918-05-28

The so-called blond color is be-
ing featured by milliners and apparel
shops alike. The former are yelling
their white flower hats with it, also
trimming white hats with it, the suit
people are showing suits of it trimmed
with white, also trimming white gowns
with it. Its softness seems to be
brought out best by white.
The Bridgeport times and evening farmer., 1918-05-28
STRAWBERRY BLANC NANCE


a
of
n
strawberry juice well sweetened, around the base
The Bridgeport times and evening farmer., 1918-05-28
Reliable Recipes
STRAWBERRY SHERBET


gelatin teaspoons
another
cool
The Bridgeport times and evening farmer., 1918-05-28

The white cuffs and collar Of heavy
enough material to keep their shape
are proving the greatest favorites Of
che year on suit coats.
The Bridgeport times and evening farmer., 1918-05-28
ENGAGEMENT ANNOUNCEMENT

Mrs. James Holmes of Beardsley
Lane, has announced the engagement
of her daughter, Miss May Holmes
to Joseph Cave of 104 Read street
The Bridgeport times and evening farmer., 1918-05-28
Smart Millinery
SPORTS HATS

There's nothing
sentative
with tailored
electric he of he