davidaulloa/AmericanStories huggingface dataset:
The Colorado statesman., 1919-11-22

prepared by the United States Depart
ment OF Agriculture)
Lamb can be one of the most de-
licious varieties of meat or 1t can be
one of the most distasteful, according
to its quality and the way it is pre-
pared before and during cooking.
Plenty of people, who formerly had
classed lamb among the foods they dis
liked, have learned to like 1t when 1t
was prepared properly. The strong
mutton flavor so Objectionable to many
Is located principally in the thin mem
bInnous skin and cutter fat of cut
of lamb or mutton. A sharp knife will
take 1t off easily. Epicures declare
that good leg of lamb with this skin
and the superfuous fat removed,
rubbed with butter and roasted, can
not be excelled in the meat line for
delicacy of flavor.
How to Know Good Lamb.
II the consumer wants to know the
grade of lamb he is buying, there are
u few cardinal points to observe, the
bureau of maj kets, department of ag-
riculture, points out. Keeping them in
mind will lessen the chances of disap-
pointment over the quality of the cut
when it is served.
The points by which the several
grades of lamb may be determined af-
ter she carcass has been divided into
cuts are not so pronounced as in beef.
The grade must largely be determined
by the thickness and compactness of
the meat and by the color of the lean
meat.
The "choice" grade represents the
highest quality of meat offered. The
The Colorado statesman., 1919-11-22
Related Profiteer.

In Montana there is an old Indian
brave who appears each year with
quantities of certain luscious berry
which grows wild in great profusion
and which is highly esteemed by
thrifty housewives for canning. For
many years his price has been five
cents per quart. This season the same
Indian came with the same berries
which had been growing wild in the
same profusion. but he calmly an
nounced his price as % cents quart.
Asked why the Increase, he shrugged
his shoulders and said: Heap big war
some place" Then he added: Me
Just hear about um." as though to
apologize for not having increased his
price sooner.
The Colorado statesman., 1919-11-22
HAIR RIBBONS MADE
TO APPEAR LIKE NEW
One of Suggestions Made in Re-
cent Thrift Leaflet
Spread on Hard Surface and Go Over
1t With Brush or Sponge Dipped
in Lukewarm Water and
Little Mild Soap.

prepared by the United States Depart
ment of Agriculture)
Ribbons cost two or three times
what they formerly dio. and the life or
Alice's hair ribbon seems very short
these days to her thrifty mother. No
matter how fresh and dainty the dress
of little girl. If it is topped with n
soiled and wrinkled hair ribbon her
whole appearance is spoiled. In Sc
ries of thrift leaflets issued jointly by
the United States department of ag-
riculture AMI the United States treas
ury, one of the directions which will
leave the fabric looking like new is
given for cleaning ribbons.
Spread the ribbon fiat on smooth,
hard surface, such as a table top or
marble slab. With sponge or a
soft brush 20 over it with lukewarm
water in which a little mild soap has
been dissolved. With hair ribbons, If
the portion which comes in contact
with the hair Is greasy and the stains
difficult to remove, dip the brush in
II little ammonia water and rub that
portion of the ribbon. Rinse the ribbon
by holding 1t stretched between the
hands and passing ii through bowl
of clear. lukewarm water.
Do not wiring or crease, but dry by
spreading it out straight and fiat on
a smooth, hard surface. Particular
care should be taken with the edges
of the ribbon in order to make them
as straight as when new. Draw the
hand gently over the ribbon to press
out air bubbles which may have formed
under 1t, and which will make 1t ap-
pear "blistered" when dry.
The Colorado statesman., 1919-11-22
LED IN ART PREsERvATIvE"
Conclusive Proof That the Koreans
Were the First TO Perceive Value
OF Movable Type.

Fifty pieces of movable type bear
ing the Chinese characters, being part
of the first font of movable type ever
made. were shown in the last week in
the Museum of Natural History, In
New York England has the other half
of the font. which was cast In Seoul.
Korea, i'm 1903. some years before the
discoveries of Forster. Gutenberg and
the other early typemakers in Europe.
II seems. thus, that to the Koreans he
longs the distinction of having invent
ed and first produced separate type
characters in metal.
Each type is cylindrically concave
on the under side, In order to make II
cling more firmly to the bed of bees
wax which constituted the form" "
When the type had been firmly and
evenly embedded in the wax the print
er, sitting cross-legged before the form
covered the type with ink applied with
soft brush. Then the paper was laid
lightly on the form and piece of felt
was brushed gently over the paper
with one hand, after which the other
removed the printed page. 1t was pos
sible to strike off as many as 1,5OO
Impressions day in this way.
Thrown aside as useless, the font
lay as rubbish on the floor of the gov
ernment printing office at Seoul during
the japanese invasion of 1592-9I and
so lay unnotIced and escaped being
carried off into Japan. Later, how
ever the types were collected and the
font again made up and used for
printing.
Although this font was the first to
be made of movable metal type. vari-
Gus methods of printing had already
been In vogue for centuries. Dr. Ber-
thold Laufer. anthropologist and orr
entalist. has recently drawn up an eX-
cellent reference summary of the I'M
portant dates in the history of priting.
As early as 1T5 A. d. texts of the Chi
nese classics were engraved on stone
tablets. and impressions were taken
on paper by rubbing. In 593 classical
hooks were printed by means of wood
on blocks. ock-printing on smaller
scale having already been practiced.
In 7G4 Japan adopted block printing
and in the tenth century there were
discovered in Fayoum, Egypt, block
printed books I'm Arabic.
The Colorado statesman., 1919-11-22
HOW TO COOK "KNoT CELERY"
Roots, Which Are About Size of White
Turnip, and Not the Stalks
Are Eaten.

prepared by the United States Depart
ment of Agriculture)
Celeriac is known also as knot
celery" or "turnip-rooted celery The
roots, which are about the size of a
white turnip, and not the stalks are
eaten. They are more often used as u
vegetable than as salad. Prepare
the celeriac by pairing and then cutting
1t into thin, narrow slices or dice. Put
into cold water. Drain from this wa
ter and drop into boiling water and
boil 30 minutes. Drain and rinse with
cold water. Make n white sauce with
one tablespoonful of butter. one table
spoonful of flour, one-half teaspoonful
of salt, and one cupful of milk. When
smooth and well cooked add the
celeriac.
The Colorado statesman., 1919-11-22
USEFUL KITCHEN EQUIPMENT
Sink and Work Tables Are Important
Factors in Woman's Weil-Doing-
Right Height.

CPrepared by the United States Depart
ment of Agrculture)
The height of woman's Kitchen
sink and work table are important fac
tors in her well-being and well-doing.
She can't do as much or as good work
and feel well and strong with her sink
and table so low that she has to bend
over to work, or so high that she has
to leach up" as she would were they
the proper height. AS general rule,
30 to 36 inches from the floor Is the
height for general work tables, and
the bottom of the sink should usually
be 80 to 81 inches from the floor, the
home economics kitchen of the United
States department of agriculture sug-
gests. However, each woman ought
to find out for herself the height, of
the table at which she can'work most
easily and efficiently, and see that her
work table and sink are adjusted ac-
cordingly Legs which are too long
can be cut off. and those too short
can be raised by blocks under them.
The Colorado statesman., 1919-11-22

antly and is saving of eggs.
Eags a la Creole.-Cook table
spoonful of minced onion and two
minced green peppers In three table
spoonfuls of butter slowly, for hve
minutes; add the pulp from can OF
tomatoes, after draining off the juice
and cook ten minutes longer; season
well with salt and cayenne. add hhir
cup of sliced mushrooms ana SIX
eggs which have been beaten slightly
Stir constantly until creamy through
out and serve promptly.
Chicken Terrapin.-NIelt four table
spoOnfuls of butter in saucepan anu
add the same quantity of flour. pour
in gradually half a cupful of chicken
stock and half cupful of the liquor
drained from can of mushrooms, al
so one and one-half cupfuls of cream
When the sauce is smooth, season with
salt and pepper and add quarter OF
n cupful of any good fruit juice left
from canned fruit. Add generous
pint of diced, dark meat of the chick
en-. eupful of cut mushrooms three
haId-cooked eggs chopped and the
minced chicken livers. Heat ana
serve at once.
S~eetbread and Cucumber Salad
Prepare the sweetbreads by parboiling
and removing all the inedible portion
then drop in cold water to make them
firm again: add tablespoonful OF
vinegar to the water. Let stand a
half hour, drain and cut in pieces. Cut
in cubes half of the amount of cucum-
bers, mix all together with highly
seasoned mayonnaise dressing which
has been reduced with half its bulk
of whipped cream. When well blend
ed heap lightly into nests of tender
lettuce, with paprika and serve with
toasted waters.
The Colorado statesman., 1919-11-22
"so.and.so and Daughter"

1t is welcome sight TO see the
words land daughter" as the suffix to
the nnme over IL shop. says the London
News 1t is sign of the lines of
women's interest in business and their
recognition as responsible helpmates.
In the west ,end there is more than
der the ownership of So-and-So and
Daughter-or duughters-and / know
of another which belongs officially to
father and daughters; but have never
yet come across n shop under the joint
ownership of husband and wife. yet
we know of countless small businesses
in which the wife of the owner Goes
a goodly share OF the work.
The Colorado statesman., 1919-11-22

walt for you. If it is not possible to
serve them at once. place them on a
wire rack in the oven; if piled on a
plate they become soggy and lose
their chief charm. which is crispness
Never serve waffles on top of each
other as the steaming softens them.
Another thing to remember in serv-
ing waftles is to have the sirup or
sauce served with them, cold, as a
hot sirup will destroy the crispness
of the waffle.
Now to the making. and then to the
baking; the rest will need no direc-
tions.
One-Egg WatfIes.-Break the yollS
of an egg into bowl and beat thor
oughly; add two cupfuls of sour milk
buttermilk Is better. Mix and sift
two cupfuls of flour, one teaspoonful
of soda, one teaspoonful of salt and
two teaspoonfuls of baking powder.
Add to the first mixture with one ia
blespoonful of melted shortening and
the white of the egg beaten stiff, fold;
ed in last. If the sour milk is very
thick thin with sweet milk or water
or the batter will be too thick To
b1se--Heat the waffle iron five min
ntes or more; grease the side next the
heat and put in the batter spoonful
at time in the corner of each sec
ton, then prt one tablespoonful in
the center. Lower the upper half of
the iron ard turn at once: lower the
flame and cook until well Drowned
Never wash the inside of waffle iron
after y is used, as the waffles will
st,c'.. Wipe it carefully with brush
and tissue paper. The outside of the
iron may be washed freely When
YOU find waffle recipe which suits
YOU stick to it un+.l you learn of one
which is more economical and as
good. Most recipes make from six tc
eight wnffies.
Favorite WaffIes.-Take one cupfu
of thick sour milk, half n teaspoonfu
of soda. one and one-fOurth cupfuls o.
flour. two beaten eggs and three ia
oles,vonfuls of melted butter. Sep
nrate the yolks and whites of tn,
eggs and add the whites the las
thing. Beat well and cook as usual
The Colorado statesman., 1919-11-22
WAY OF FRESHENING VELVET
Crushed Nap May Be Raised by Care
fuI Steaming-Dust May Be
Removed by Brushing.

prepared by the United States Depart
ment of Agriculture.)
Velvets get defaced by having the
pile or nap crushed. 1t can often be
raised again by careful steaming. Lay
n wet cloth over the back of the velvet.
lift the two together and pass them
over an inverted hot iron. holding the
wet cloth next the iron; or hold the
velvet stretched over the steam from II
vessel of hot water or steam spread
er on the spout of Il teakettle, with the
back of the velvet toward the steam.
Dust may be removed from velvet
by brushing. then sponging carefully
and steaming.
The Colorado statesman., 1919-11-22

package of gelatin which has been
soaked in half-cupful of cold water,
half a teaSpoonful of salt and the
juice of half lemon. Stand over
boiling water until the gelatin is dis
solved; strain, stir in quantity of
cut celery. set on ice and stir occa-
sionally until the gelatin begins to
thicken; mold in small cups and chill.
At serving time, turn out on bed of
lettuce leaves and mask with may
onnaise.
Beef ColIops.-Put a tablespoonful
of butter in frying pan; add one
small onion chopped fine, a teaspoon
full of minced parsley, the same of
salt and n few dashes of pepper. Stir
in one tablespoonful of flour, and one
pound of raw beef cut fine. Cook
five minutes, stirring constantly.
Serve hot on buttered toast
Chicken Loaf.-Cook the fowl in
water until the meat falls from the
bones. Strain. put the liquor into
saucepan and reduce to three cup
fuls by boiling. Add one-half pack
age of gelatin. Separate the meat
from the bones and shred fine. Rinse
an earthen mold in cold water, put in
the chicken. season the liquor and
pour over the chicken. Set it away
to harden and serve next day with
mayonnaise dressing. A good imita-
tion of this chicken loaf can be made
by using canned chicken and chicken
soup.
Liver Soup.-Take half a pound of
cold cooked liver. grind 1t through the
chopper. Fry one large onion in two
tablespoonfuls of butter. then add the
liver Add one cupful of sifted bread
crumbs. Season with .alt and pep.
per and add six ciipfuls of soup
stock. Boil 10 minutes. press through
a colander, md thicken with the yolk
of egg.
| Ne... No. ,s,p
The Colorado statesman., 1919-11-22

loou NuIue, Dut tne Ihinliy sto
must have bulk to feel we'll fed.
When a nut roast or loaf is served
in place of roast of beef. the vege-
tables accompanying 1t sholud be
bulky as spinach, cabbage, corn OF
beets. For the beginning of the meai
simple soup will be appropriate
then the nut roast, salad or relish
like celery or radishes and finish with
substantial dessert like baked apple
dumplings or rice custard.
Creamed Potatoes With Peanuts
Prepare n white sauce by melting two
tablespoonfuls of butter, add two fine
ly minced onions. and small minced
pepper; when softened add two table
spoonfuls of flour and cook until
smooth, season with salt and pepper
and add slowly a pint of milk; when
the sauce is boiling hot stir in diced
potatoes cooked and hot; add cupfui
of coarsely chopped freshly roasted
peanuts and serve. Garnish with
few of the peanuts over the top.
Scaiioped Chestnuts With Samp-
Take two cupfuls of chestnuts roast
skins. Butter baking dish, sprinkle
with one finely chopped green pepper.
Put layer of samp or hominy In the
dish. sprinkle with chestnuts, then
with grated cheese and pour over a
cupful of brown nut gravy. Bake in
a moderate oven a half hour.
Brown Nut Gravy.-Melt two table
spoonfuls of butter in saucepan, add
two tablespoonfuls of flour and when
well blended add Tablespoonful OF
peanut butter; add one and one haif
cupfuls of boiling water, salt and pep
per to taste. Add a teaspoonful OF
kitchen bouquet to color. If the pea
nut butter is not liked, two table
spoonfuls of finely ground peanuts or
peanut -four will take its place.
A handful of any kind of nuts added
to almost any kind of salad, adds
both to its flavor and food value.
The Colorado statesman., 1919-11-22

are not conflneu TO
the morning meal
for they make a
good luncheon or
dinner d e S S e r t.
WafileS are like
omelets; you may
wait for them but
never let t h e m
The Colorado statesman., 1919-11-22

w te6P d.
follows: Take a cuptui
OF cooked rice, add hot
milk and beat until
smooth and creamy, then
drop In three or four
eggs, season well with but
ter, pepper and salt and
serve hot. This dish Will
serve five people abund-
The Colorado statesman., 1919-11-22

Celery Jelly Salad
Put two cupfuls of
strained tomatoes, u ta-
blespoonful of grated
onion, a bay leaf and a
pinch of celery seed into
a saucepan ; bring to the
boiling point, set aside
for 10 minutes : add half
The Colorado statesman., 1919-11-22

In food value 10 meHt'
they will not take It's
place in the menu unless
they are combined with
other foods which con-
tain the equivalent OF
meat in the bulk. An
ounce of cheese is equal
to two ounces of meat In
The Colorado statesman., 1919-11-22
sweetbread and Cucumber Salad

Worry less and work more.
Ride less and walk more
Frown less and smile more.
Talk less and think more.
The Colorado statesman., 1919-11-22

"I hold
Those lives far nobler that contend
and win
The close. hard fght with peau-
tiful. fierce sin,
Than those that go untempteo u
their graves.
peeming the Ignorance that hap
PLY saves
Their souls. some splendid WISDOM
of their own.
The Colorado statesman., 1919-11-22
EVERYDAY FOODS.

An attractive salad is always
most welcome addition to dinner or
The Colorado statesman., 1919-11-22
wAFfLEs, CRISP AND TENDER.

Wafties are dainty cakes much en-
loved by the average person, and they
The Colorado statesman., 1919-11-22
WHOLESOME MEArLEss DISHES

Though cheese, eggs, dried beans ana
peas, nuts and fish are all equivalent
The Colorado statesman., 1919-11-22
DAINTY DISHES

A most nutritious dish which VIII
take the place of creamed or escaliop-
..r.r.. is, nrannr red rs
The Colorado statesman., 1919-11-22

The tender waffle hearts are set
upon
Is either crisp or soggy and anon
Like maple sirup made of corn and
cobs.
Lasts but a scant Ave minutes and
is gone.
The Colorado statesman., 1919-11-22

To set the face in the right dl-
rection. and then simply to travel
on, unmindful and never discour-
aged by even frequent relapses by
the way is the secret of all human
achievement.
The Colorado statesman., 1919-11-22
DR.. c. E. TERRY

Physician and Surgeon, 1927 twenty
first street. office hours: 12-2 p: M,
SO d. M, and appointment Phone
Main 2701. Residence, Champa SSoo'
The Colorado statesman., 1919-11-22
|aEAlLARoUN
~ R1f[IOUSE

TO keep cheese fresh. wrap 1t In
cloth that has been dipped in vinegar
and yrung as dry as possible. Keep
in n cool place.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1919-07-31

wise to recover the debt remaining
secured by said mortg gage or any part
thereof and that the amount claimed
to be due on said mortgage on this
date is the sum of Eight Hundred
Seventeen dollars and five cents (s817. :
05); that the premises described in and
covered by said mortgage are Lot
numbered Nine CO. and the North Six
(6) feet OF Lot Numbered Ten (1O) OF
Block Numbered Four (4) in tn,
Original Townsite of Sank Centre,
Minnesota, according to the plat there
OF on file and of record in the Office
OF the Register of Deeds within and
for Stearns County, Minnesota, sit
uate in said County; that by virtue of
the power of sale contained in said
mortgage and pursuant to the statute
in such case made and provided sale
mortgage will be foreclosed by the
sale of said premises at public vendue
to the highest bidder for cash, by the
Sheriff of Stearns County Minneso a,
at the front door of the Post Office in
the City of Sank Centre, in sale
County and State on Friday, the 5th
day of September, 1919, at 10 O'Clock
in the forenoon of said day, to satisfy
the amount then due on said mortgage
together with interest, the cost of such
sale and Fifty Dollars ($5O.00), At
torney's fees stipulated in said mart
gage
d. r. WOLFE,
Dated July 23rd 1919. Mortgage.
L. L. Kells, Attorney for Mortgage,
Sank Centre, Minnesota. 7-24-S-'
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1919-07-31
Articles of Interest to the Farmers
Edited by P W. Huntmer County Agent Merose Minnesota.

to avoid the middle and late fall
markets, as far as possible. If the
stock can be prepared for shipping,
the outlook is that the market from
now on to September will be better
for medium and good stuff than it
will be from that time on to the
end of the year. A good many feed
ers are already hedging and prepar-
ing that after the present run is
cheap manner as possible, expect
ing tina tafter the present run is
through, and the world demand b.
comes more equal, prices will again
be more favorable to the feeder. The
packers hold the view that with the
world supply and demand, taken into
account, that the general reduction in
beef prices to prehaps three-fourths
of the present level is a strong
probability"
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1919-07-31
Order Limiting Time to File Claims
and for Hearing Thereon.

Estate of Fred Oberle, Deceased
State of Minnesota, County of Stearns,
In Probate Court.
In the matter of the estate of Fred
Oberle, Decedent
Letters of administration, this day
having been granted to w. e. Feeney.
1t is Ordered, that the time within
which all creditors of the above nam
ed decedent may present claims
against his estate in this court, be,
and the same hereby is, limited TO
three months from and after the date
hereof; and that Friday. the 3rd day of
October, 1919, at 9 o'clock A. NJ. in
the Probate Court Rooms, at the Court
House at the City of ST. Cloud, in said
County, be, and the same hereby is,
fixed and appointed as the time and
place for hearing upon and the eX-
animation, adjustment and allowance
of such claims as shall be presented
within the time aforesaid.
Let notice hereof be given by the
publication of this order in The
Sank Centre Herald as provided by
law.
Dated June 50th 1919.
]. B. HIMSL,
(SeaD 724-8-7 Judge Of Probate.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1919-07-31
Would Enlist Sympathy.

Vienna, July 25.-The object of the
reported attempt of Count Michael
Karolyi, former president of the Hun.
garian republic, to sail from Italy to
the United States, it is stated here, is
to enlist sympathy and help for the
political and industrial reconstruction
Of Hungary and to obtain better ter
.itorial conditions. Count Karolyi is
also said to intend writing book deal.
ng with conditions as they have exist
ID in the Hungarian republic during
The last eight months.
The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1919-07-31
TEACHERS EXAMINATIONS.

The State Teachers Examinations
will be held at st. Cloud (UnIon
School Building,) Sank Centre, Mel
rose and Paynesville on August 4, 5
and 6 as follows: August 4th a. N.
500 enrolment; 8:45 spelling; 9:15:
Penmanship; 1000, Arithmetic; p
m. LOO, Geography; 2:45, Compost
ton; Ais, Reading. August 9Th,
M, 500, United States History; 9:45.
English Grammar; 11:30, Music; p.
M, 100, Physiology-Hygiene; 2:45
Civics; Ais, Drawing. August 9th
800, Enrolment; $50, Geometry;
1915, Physics; p. m, 100, Algebra;
2:45, Physical Geography o, General
History; Ais, Agriculture.
w. A. Boerger,
7-24-v1 Supt. of Schools.