davidaulloa/AmericanStories huggingface dataset:
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23
Highway Upkeek

~
The present year promises to be
the greatest in this history of the
movement for the improvement of
public highways of the Unit ed
States. A joint committee of con-
gress is engaged in an investigation
of the feasibility of federal aid in
the construction improvement and
maintenance of public highways,
and number of the state leeisla-
lures are considering good roads
legislation.
Too much stress cannot be laid
upon the importance of maintenance
10 connection with the work of i'm
proving the roads. The people in
nearly all the states are filled with
the enthusiasm for road improve
ment and are spending enormous
sums Of money in the construction
of good roads. and yet without
exception they are making lit
tie provision to care for the roads
after they are built. This is true
not only 10 the various counties.
but under l. any of our state high
way departments.
To maintain the roads in good
condition. year after year, requires
a considerable annual outlay, but
this outlay is indefinitely less than
the loss which must fall upon peo,
pie eventually if they allow their
roads to 60 to utter ruin. The thing
for all advocates of good roads to do
is to urge continuous systematic
maintenance and the setting aside
every year of an amount per mile
estimated by the engineer in charge
to be sufficient for the proper main.
tenance of the roads, course which
must make for economy and effici-
ency.-Center Herald.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23
Predictions Falsifled

One Of the ch lT9eS made as the
result Of tn p 'rSl,tent cam Dal5n
against President Wilson, has been
thai he favnr"d very lenient treat
ment fJr tie Germans The Ger
mans seemed to share this idea. bu'
something dr0ppei on their illusions
when tbs pelce terms were pub.
lished
Manv people were anxious for
fear the Germans we're to be let
down too easily While the terms
offered are not at all more severe
than deserve, they are generally
considered adequate, Ii Germany
is forced to live up to these terms,
as in all probability she will have
to. her power for harm is gone Her
army becomes a mere police force,
her navy is gone, her colonies are
handed over TO the League of Ma.
tons, and she must make full repair
alton for many vicious acts like de.
stroying the French coal mines.
Mr.. Wilson has had an almost
superhumau task. He had to be
the umpire between the conflicting
claims of Europe Populations and
rights and boundaries are so mex
tricably mixed in that contested
continent, that it has been impossi-
BILE in many cases to reach any
decision that would not seem to do
wrong in certain respects. II was
a question of approximating justice
10 very doubtful and dubious cases.
And then it was necessary in the
face of growing anarchy TO reach a
decision within a short time without
full opportunity for investigation
Mr.. WelSon held fateful post. and
one where weakness, irresOlution
or unsound judgment would quick y
manifest itself.
1t is extremely significant that
the peace terms are generally &C
cepted as a fair compromise be
tween all interests and based on the
fundamentals of justice. And the
bowls aud laments of the Germans
prove that Mr. Wilson had no soft
spot in his heart for them, but
stood with firm resolution for the
measuring out Of strict justice.
The War Department will abandon
the practice of arbitrarily listing {
soldier d ad simply because he has
been missing six months. A cable
gram from General Pershing advises
that systematic searching and check
ing of records is daily reducing the
list of missing and that it is not ad
visable to presume death too soon
In such cases, death will be pre-
sumed only when circumstances
surrounding disappearance indicate
it.
Swat the fly. 1t is sufficient tina
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23
Naming the Farm

You should name your farm If
it is good farm. or a farm that
you are going to make better.
If you will write to the Missouri
State Board of Agriculture at JEFF
fersen City, they will send you free
a bulletin on Farm Names" sug-
costing long list of popular farm
names used in other counties, and
explaining how to register your
farm name so no one else in your
county can use the name.
Name your farm. Register your
farm name. Have letterheads oil
noteheads and envelopes printed al
the office OF your local newspaper
This bulletin shows forms suitable
for farm stationery.
Farming is the best business Of
the age. and the good farmer should
show himself a business man BY
the appearance of his stationery.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

Germany has a providence watch
ing over her She wanted war and
she got enough of it. Then she
wanted peace. and now she has
more OF it than she knows what to
do with
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

The day is coming when all of us
who can afford trips to Europe will
engage our passage in an airship.
Besides speed we shall probably get
good ventilation.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

Now is the time when the house.
wife renews her acquaintance with
floor wax and furniture polish. and
finds that they are the same old
friends as ever.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

Miss Columbia is happy now that
she finds the handbag with the
Monroe doctrine 10 it wasn't lost
after all.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

Holland will give up the tx Kaiser
readily and generously. There is
probably nothing that she would
rather part with.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

Americans used TO be renowned
in Europe for being good spenders.
Now their reputation throughout
the world will be that of good
lenders.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

Germany has heard of Mr. Hoover
and will probably be delighted to
meet him.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

The farmer has heard the iojunc.
ton tn raise food" and that is an
excellent thing. But unfOrtu lately
the profiteer has heard it too.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

If you want to buy, sell or trade
a farm see the real estate firm of
Woodson & Drescher, Monroe City
Mo.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

Speaking of immigration restric
ton, one set of enemy aliens can be
barred out of this country without
one objection being raised. We
refer to the coOt les.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

You will find all kinds OF good
things to eat at Christians Cafe.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

If Mexico DEGREES a ten mile dry
zone all along her border, the vets
will consider that Mexican insult
has been added to u S. injury.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

Swat the fly. 1t is sufficient that
he should be an individual, Don't
let him be an ancestor tOO.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

Please bring the little tots in the
MORNING. Miss Belle johnson.
Monroe City Democrat. (Monroe City, Mo.) 1888-1919, 1919-05-23

Go to Miss Belle johnson for
high-grade engagements.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Pralines

Some years ago old negro man.
mics in their stiff1y starched aprons
and brightly colored bandannas sat
on the curb and sold these delec-
table CONNECTIONS from trays that
they held on their laps. You seldom
see them to-day, but the pralines are
sold in many Of the confectionery
stores, and few visitors to New Or
leans leave without sending a pack
age Of the round nutty sweets home
to their friends, besides eating their
fill while in the city. To make
them you boil two cups of powdered
sugar with a cup of maple syrup
and half cup of cream until it
forms soft ball, in cold water.
Then you remove from the fire. stir
till creamy and add two cups of
pecans cut in coarse pieces. Drop
onto waxed paper in large spoons
full. The negroes use that delicious
real Louisiana cane syrup that we
so seldom sec in the North any
more.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
BY MARGARET HAMELlN

age the berries may be used for this
formula and then in the spiced
raspberries, which are excellent to
serve with cold meat. For the vine
gar, put four quarts of raspberries
into an earthenware bowl, pour over
it four cupsful of vinegar and leave
covered in the icebox until the next
day. Strain off every particle of
liquid and vinegar from the berries
and pour it over four additional
quarts of berries that have been
placed in a clean bowl. (Save the
berries for the spiced preparatory
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
BY VIRGINIA CARTER LEE
w Nth the coming of midsummer
w the seasonable berries, es-

w YITH the coming of midsummer
wv the seasonable berries, es-
pecially raspberries and
sooseberries, should play an important
part in the menu. Red raspberries and
cream is one of the most delicious hot
weather desserts, and with graham
bread and butter or hot biscuit, an iced
beverage and q crisp salad makes an
ideal meal on a sultry day, and there
is no cheat production" either in the
kitchen or in the system.
Unfortunately, neither of the ber-
ries can be classed as inexpensive sum-
mer foods. With raspberries selling at
Is cents pint and gooseberries for 18
or 20 cents quart, the careful house
keeper must arrange the other courses
of the menus along economical lines If
as much fruit is used as pleasure and
health dictate.
Gooseberries will require no especial
care in handling, but raspberries, both
red and black, are SO perishable that
they should be turned out of the basket
as soon as they come from market.
Spread on a platter SO that they do not
touch each other, cover with a few let
tuce leaves and place in the icebox I'M
til ready to serve. Raspberries, pro-
vided they are in good condition when
received, will keep for twenty-four
hours when treated in this way.
With the exception of Saturday and
Sundays dinners, a slice of roast beef
for sandwiches and relishes in the way
of bacon and smoked beef for break
fast, very little meat is used during the
entire week, but glance at the mar
keting list will show that the items for
cream, fruit and eggs have been in
creased, so that well balanced ration
is assured.
The head Of cabbage purchased on
Friday, if good sized one, will furnish
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Czgrr0 70 is
y URRANTS should be handled

u NSlJ SetI S1Ully anu preserved
as soon as possible after
picking. They contain so much acid
that little heat is necessary to pre-
serve them. Currants also contain
great deal of the substance called
pectin, which causes the boiled,
sweetened juice to Jelly" so that
they are used a great deal in jelly
making, either alone or in combina-
ton with other fruit juices.
Many housekeepers always can a
quart Or two of currant juice for
use IN making mincemeat, and it is
also excellent to add to a punch,
fruit cup or plain iced tea. Recipes
given will apply to both the red and
the so-called black currants. The
cherry currants," on account of
their large size and delicious flavor,
are recommended in preference to
the smaller varieties, the price be-
ing only a few cents more quart
box.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13

ter. Season we'll with salt and
pepper and add three large onions,
sliced, and let them brown a deli
cate golden brown. On no account
allow them to burn. Then add two
tablespoonsful of -four, and when
this too has Drowned put in a half
dozen sliced tomatoes. Cook very
slowly. Add for seasoning chopped
parsley, thyme, bay leaf, and two
finely chopped cloves of garlic.
Keep stirring, and add half a dozen
sliced green peppers. Cook for
twenty minutes, covered, stirring
occasionally, and then add a cup of
broth. Let cook for another hour
and serve very hot.
Probably the best known of all
the New Orleans dishes is the Bouil-
labaisse. This is the dish that
Ihackeray had in mind when he said
you could eat in New Orleans 1.-The
like of which was never eaten in
Marseilles or Paris" And the dish
originated in Marseiles, too. The
story of how there came to be such
a dish is interesting. The Creoles
say that there were two old French
fishermen of MarseilIes who got
into dispute one day, on board
their boat, as to the best way to cook
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13

sturgeon and perch together. They
both tried it, and one succeeded in
making a wonderful connection. He
offered to show his pal how to do
it, and when it was done, he said to
him EFT quand ca commence a
bouiller, baisse," meaning, the very
minute it begins to boil, take it off.
Hence the name. Naturally the
French settlers, on reaching New
Orleans, and missing one of their
favoritc dishes, looked about for
fish in the Gulf with which to make
it, and in choosing the red snapper
and the reddish they found their
bouillabaisse better even than that
Of the true Partisan.
We in the North cannot secure
the snapper or the reddish, but one
recipe used by many of our North
ern cooks makes a very good sub
stitute. 1t says to cook two minced
onions in half a cup of olive oil
and to add to it pound and a half
of haddock and a pound and a half
of hallbut cut in slices, n couple of
slices of lemon, bay leaf, and two
tomatoes, sliced. Let simmer for
ten or fifteen minutes and then
pour in four cups of boiling water
and boil ten minutes. Skim and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Preserved Currants Without
Cooking

Measure the washed currants and
allow one pound and quarter Of
sugar for each pound Of currants,
Crush the fruit and the sugar. be,
ing careful that the skin Of every
currant is broken. Have ready jars.
sterilized in boiling water, empty
the jars and fill to overfowing with
the currants and sugar. Seal airl
tight, as for any preserved fruitI
These are particularly good for
pies, as they have the exact favor
of the fresh fruit.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Currant Jelly

The old saying, MAKE your cur
rant jelly before the Fourth Of
july" need not be strictly followed,
and originated, doubtless, in the fact
that after that date the majority Of
currants are overripe and will not
make a good, firm jelly. Never
gather or buy currants for jelly
making just after a heavy rain, as
they will take far longer to cook to
the jellying point and the eoiur wild
not be SO good.
Put the desired amount of cur.
rants into a saucepan, crush well,
let stand for half an hour and heat
very slowly. Dram in a Jelly bag,
measure the juice and allow Tor
each cupful cup of gugar. Return
the juice to a clean saucepan, let
boil for twenty minutes, then add
the sugar heated in the oven, skim
we'll and cook for about three or
four minutes. :
What are known as r1rst and Sec
ond extraction jellies can be made
after the juice has drained through
without pressure. Let the Jelly bag
drip for half an hour, transfer the
currant pulp to a saucepan and
barely cover with-ooid water. Stir
we'll, cover, let boil for three or
four minutes and drain as before.
This time drain for only ten min
utes, repeat, and you will have ma.
terial for the third extraction jelly.
The second extraction jelly is al.
most as good as the first. Pour into
jelly glasses and cover when cold
with parafin.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13

Wash and crush the fruit and to
each quart of the berries allow half
cupful of strained currant juice.
Let stand for ten or fifteen minutes,
turn into a preserving kettle, bring
to the boil and let simmer for
twenty minutes. Have ready heated
sugar, allowing three quarters the
quantity of the uncooked fruit, and
cook down until little of the svrup
jells when tried on a plate. Store
in jelly tumblers, covering with
paraffin when cold.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Currar;t Conserve

Mix together three quarts of
stemmed currants, three quarts of
sugar, one pound Of seeded raisins,
finely chopped, the ripd and pulp of
two oranges and the rind and pulp
Of one lemon. Let the ingredients
stand covered for two hours, and
then cook over very moderate heat
until as thick as marmalade. Be
careful that it does not burn. Store
1,lro ,o11,v
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13

flavor of the fresh fruit and are
delicious to use as sauce with ice
cream or in shortcake. Allow
pound for pound Of the fruit and
sugar. Crush the fruit carefully,
seeing that every berry is we'll
broken, then add the sugar and. mix
thoroughly. Have ready hot, steril-
lied jars, fill to overlooking with the
berries and sugar, adjust new rub
bers and hot, sterilized covers and
seal. Store in a cool, dark place.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13

Again let the berries and vinegar
stand over night and in the morn
ing strain off the liquid and heat to
the boiling point. Add twelve cups
full of graduated sugar and boil for
twenty minutes. Seal hot in air.
tight bottles. Two or three table
spoonsful Of this vinegar with
cracked ice and chilled carbonated
water makes a most delightful and
refreshing drink on hot day.
Spiced Raspberries
Place the eight quarts of berries
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Currant Catsup

Boil together for two hours one
and a half quarts of brown sugar,
three quarts of currants, two table
spoonsful of ground cinnamon, one
tablespoonful of ground cloves, half
a tablespoonful Of ground mace and
one pint Of good cider vinegar. Seal
boiling hot in alright bottles.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Black Currant Preserves

To each pound of stemmed,
washed currants add one cupful of
red currant juice and one pound of
graduated sugar. Heat all togeth-
err to the boiling point and skim
we'll. Do not stir the fruit, but
shake the pan frequently. Simmer
for about fifteen minutes and seal
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Red Raspberry and Black
Currant Jam

Allow two-thirds raspberries to
one-third of stemmed currants,
crush the fruit, bring to boil and
cook for twenty minutes. Add
three-quarters the amount Of sugar
that you had Of the combined fresh
fruits and let boil to the desired
consistency. Skim once or twice
after the sugar is added and store
as in the previous recipe.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13

one lemon When soft sweeten to taste
In deep dish put layer of buttered
bread or cake, pour over half the boiling
mixture and then add another LAYER Of
bread or cake and fruit. Let stand until
colo; then chill on the ice and serve very
cold with cream.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13

and not set about trying to
obtain some of the recipes for the
wonderful dishes that one gets no.
where else in this country, at least.
In cooking fish of all kinds, and
chicken, in connecting delicious
sauces and in making coffee the
Creole cooks excel.
A famous hotel chef makes his
gumbo after the following recipe
Fry a chicken cut up into pieces
until brown, then add four crabs
cut up, two dozen oysters and a
pound of fresh shrimps. Cut INTO
this four dozen small okra pods.
large onion, and add salt and
cayenne to taste. Simmer over a
slow fire for twenty minutes. then
pour into it enough warm water to
cover to the depth OF two inches.
Boil two hours, and serve with q
spoonful Of steamed rice in each
t,1ato
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
ASPBERRIEs are such a
perishable fruit that they

o1F0U10 DC
as possible after their arrival from
market; to wash them, place a few
in colander and lift in and out of
a pan of water twice; then lay on
a wire sieve to drain.
The following tested recipes
cover the best typical methods for
putting up" this delicious early
summer fruit:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Gooseberry Preserves
(Bar.le-Duc)

Although slightly troublesome TO
make THESE are quite equal to the
expensive product sold as barbecue
Select large, perfect gooseberrics.
Make tiny opening in the side Of
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Cooseberry Catsup

Stem, wash and mash five quarts
OF berries, put them into a presery-
ing kettle with six cupsful of grunu-
ia'ed sugar, one quart of vinegar
ana one ounce each Of ground nut
meg, allspice, cinnamon and cloves
Bon down the mixture until quite
thick and seal in small sterjlized
Jars as for canned fruit. Very good
with cold pork or poultry.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13

FUSED in the vinegar) in a preserv-
ing kettle and add eight cupsful Of
sugar, one cupful of boiling water,
three broken sticks of cinnamon,
two dozen whole cloves and two
blades Of mace (tied in a bit of
cheesecloth) Simmer slowly for
forty-five minutes. After they begin
to boil, take out the spices and store
like marmalade.
Preserved Raspberries
without cooking)
These raspberries have the exact
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Chicken a la Creole

This same hotel serves its guests
chicken cooked in marvellous
fashion. To make it, cut into pieces,
for serving, two chickens, and brown
them in two tablespoonful of but
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Berries Are Ripe,
But Not CHEAP

Serving the most seasonable berries
twice every day ought to be an economi-
cal as we'll as wholesome proceeding
this time of year. Not SO. The menu
budget is So above our usual allowance,
although the butchers bill is less than
that sum. The dairy products also play
big part in the extra expense, for extra
cream must be had with the berries.
A tota! of $11 for fruit, beryies and
dairy products, more than half of the
entire budget, is not out Of proportion
for this time of year. A. L. P. I
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
Raspberry Jelly

In making this delicious jelly two
thirds raspberry juice and one-third
currant juice (strained) should be
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13

add to it dozen oysters or CLANS
or the meat of a lobster, a tea
spoonful of caramel, and season to
taste. Serve on toast with the sauce
poured over it.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13

alright in hot, sterilized jausec,
raspberry juice may be u: :,
place Of the currant JUG. u
gives a SWepter nrecerz.o
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
On Saving the Berries Of July for December

combined. Heat the juices, cook
for twenty minutes and add an
equal measure of heated sugar to
that of the strained juices. Cook
until it "jells" and store in small
tumblers. By using the red rasp-
berries and the red currants a
bright, vivid jelly is produced, while
the black berries and currants give
dark, rich jelly that looks as deli
cious as it tastes.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-07-13
COOseberries
Coosebery Conserve

" T ASH and stem five pounds
w of gooseberries and add
four pounds Of sugar, one
and half pounds of seeded raisins
and the. juice and finely chopped
'rind of four oranges. Crush the
fruit just enough so that the juice
will start and prevent scorching,
then turn into preserving kettle,
let stand for twenty minutes and
simmer for forty-fve minutes after
it begins to bubble. Store like mar
malade.