davidaulloa/AmericanStories huggingface dataset:
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
NO INSPECTOR HERE.

A report that U. S. inspector had
been in the city investigating and
making arrests for profiteering was
investigated by the Herald reporter
but no foundation could be discovered
for such report. The named mer-
chants emphatically deny the story.
The same story was told here some
time ago except that a Minnesota
dealer was the one mentioned in that
case.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
FAIR PREMIUM LIST.

In this issue of the Herald will. be
found the completion of the fair
premium list. 1t consists of every
award made for meritorious products
OF husDandry and domestic science at
the 1919 fair. The Herald had great
difficulty in setting type from the
premium book and any errors are due
to the unhandy method.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
LOCAL REALTY NOTES.

Mrs. Sophia Carroll has bought the
Ben Suer home near the light plant.
A. H. Truitt sold his lot north OF
Croft's barn to Henry Pagenkopf.
The Herman Dersch house in the
west part of the third ward was sold
to Chas. Sandelback.
Chas. Sandelback sold the Geo.
Beck residence in the second ward to
Mrs. Geo. Garner of Waterloo. Chas.
owned the place but short time.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
EASTERN STAR DELEGATES

Mrs. R. B. Showalter, Mrs. Jos.
Wright and Mrs. Chas. Jewell left on
Monday for Milwaukee to attend the
Eastern Star Grand Chapter. Mrs. G.
L. Galloway went as delegate from
Potosi. Mrs. Helen Budd Taylor went
Sunday afternoon.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
NECESSITY OF LIFE.

Cassville, Wis, Sept. 81, 1919.
Grant County Herald:
Please find enclosed So money order
for the Herald. Please send it right
along as | cannot get along without
it.
Yours truly,
Peter West,
Cassville, Wis.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
ADOPTS HOME PRINT.

The Vernon County Censor, good
exchange, has changed from half pat
ent to an all home print paper. The
Censor is greatly improved in appear
ance as well as the volume of Vernon
county news carried. The Herald
wishes the Censor continued success.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
PALMER TO WAR ON
ALL FOOD SCALPERS

Washington, Oct. 3.-Although CO.
operative societies of farmers not or
ganized for profteering are specifi-
cally exempt from prosecution under
the Sherman antitrust law, Attorney
General Palmer plans to enlist the
aid of the federal trade commission
against such organizations which are
working to keep necessities beyond
fair, price lines it developed here to-
day
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
BOOM! GOES AN INSULATOR

The Interstate Power company has
an lnsulator on view in their window
that illustrates the destructive pow
er OF a lightning bolt. The insulator
on pole east of Ellenboro was
struck by lightning Saturday night
a week ago and altho constructed to
carry 10000 volts of current it was
almost completely shattered.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
HARvESTS II BUSHELS
OF PRIME CLOVER SEED.

Chas. Wieland of the Hurricane
marketed his clover seed last Friday
There were II bushels, full count,
when it was all weighed in. Charles
received $3.50 or about $26 a bushel.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
PEACE MEETING FRIDAY.

A meeting of .'The League to En-
force Peace" will be held at the
courthouse on Friday at p. m. w. M.
Powell of Milwaukee will be the prin-
cipal speaker.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
BOARS AVERAGE $50.

The attendance at the combination
boar sale at Cassville last Tuesday
was light owing to bad weather and
muddy roads. 36 head sold averaged
$50 with total of S2.124.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
BLACK RASPBERRIES IN OCTOBER

Mrs. H. |. Hartline of No. Lancas-
ter. sends the Herald small box
containing three black raspberries
that she picked on the second day of
October. The stem and leaves are
with the berries. This is certainly
unusual and may cause hunt for
this bush.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
A FINE OLD PAPER.
Potosi. Wis. Sept.

Potosi, Wis, Sept. %, 1919.
Mr.. A. L. Sherman,
Lancaster, Wis.
Dear Sir:
Enclosed find check for two dollars
which pays for the Grant County Her
aid for another year. 1t is fine old
paper.
Yours truly,
Richard Flitsch.
Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1919-10-08
BUTTER TAKES JUMP
ON LOCAL MARKET

Butter was boosted in price from
81 to So cents on the local market
last Thursday
New-York tribune., 1919-11-30
See The three Seif-basfing rings
inside the cover

carrot and two onions. chopped, were
added, covered and allowed to come
to a gentle boil when the flame was
lowered and the liquid kept simmer
ing. After two hours the meat was
quite tender; not stringy, but well
favored, and very good considering
it's original character. 1t had lost
six ounces in weight, which repre-
sents a small percentage Of loss for
so small a piece Of meat. A tough
hen or rooster could be cooked to
good advantage for a fricassee or a
chicken pie in this baster and greatly
improve its texture and flavor.
A three-pound roaster, the tough
est procurable, was purchased tat As
cents a pound, by the way), halved,
and the two pieces, each weighing
one pound nine ounces, cooked un-
New-York tribune., 1919-11-30

quarts were added. 1t took the Tite
Top Baster one hour less to cook
the rooster properly than the reg
ular covered pan, the time of cook
ing being one and a half and two
and a half hours, respectively
The Drowned gravy in the Tite
Top was especially good. having a
richer flavor than that in the other
pan. but there was slightly less of it,
The half in the Tite Top lost five
ounces and the one in the aluminium
covered pan nine ounces during the
process, almost twice as much. The
portion cooked in the aluminium was
lighter in color than that cooked in
the cast iron. Otherwise the ad-
vantage seemed to be decidedly with
the iron kettle, the results Of the
blasting" feature being obvious in
New-York tribune., 1919-11-30
By VIRGINIA CARTER LEE

VVyITH the price Of fresh eggs ever
M mounting upward, and even the
w cold storage products seiiing as
high as 66 cents dozen, the provideht
housewife feels, and justly So 'ha'
rec;nes in which three or four eggs are
used are now prohibitive:
Unfortunately, hens refuse to lay ana
the price Of eggs is at the very hgnest
inst at the holiday season, when CAKES
nuddings. pies and desserts are most
IN demand: but with few practical
experirnents in real egg economy a
clever caterer will find that many dell
cious dishes are possible with smgie
cog or two at most Then again, II the
eggs can be divided, so that the whites
are used in one recipe ard the yolks IN
another, a still greater saving is ac-
complished. An illustration OF this IS
demonstrated by using the white OF one
egg for the foamy sauce on Wednesday
and the yolk in making the fish cakes
for the following mornings breakfast.
When eggs are divided and not used
Immediately, the whites, if placed In a
small bowl. covered and stood IN cold
place. will keep perfectly for thirty-six
hours. The yolks, however, should
always be covered with little cold
water first, as otherwise they are apt to
dry out Reliable cold storage eggs are
excellent for all culinary purposes, and
in the present weeks menus they are
used exclusively. In fact, with the ex.
ception of "plain boiled and "poached,
the cold storage products may be util-
lied in exactly the SINE way as the
more costly "strictly fresh"
With the exception of the foamy sauce
Zone egg white), no eggs are used in any
of the dinner desserts, fruits and nuts
being largely used instead Of cooked dcs-
serts-while the two courses for the
luncheons are also eggless. " tn he ex-
ception Of the cup cakes served on Friday.
New-York tribune., 1919-11-30
Good Bread Dough and Different Ways of Using It

serve with salad Roll the doug
with the lat of the hand iat' s.A-
inch long rolls he size e .cal pen,
ellis; !et rise and ba.e CoTee -
Gre ma e ty making a' t'e ve
bi-cu.ts and ten ro.'ia~ with
palm of the haai uat. leo as lold
as thick; lay close t,re-aer H. vs.
in the pan and bru p over vita
meltal fot ororc BALM.
Vienna rolls may be ma lc By nlak
ing piece Of the d,uvh into rolls
si' inc ir 'errth. t..a,ing then
a bit, re n eaeh end q point and
t'oi lay 2 ,h.n in rr0s in cres'
CO shape bru b ov-r .' heats9
,. If you wish hcm c'azel.
Cover biscuit are mn le by maxi
irg three small rounds the size Of
vainuts Cor marbles, il you wish
tiny ones), brushing them over with
melted fat and placing them in gem
rans to rise ani bake. Or make
slightly larger and bake IN pairs.
Deer Park" mullins are made by
working a tablespoonful Of butter
substitute and one Of sugar into ordi-
lary bread DOUGH. forming into
round biscuits and placing one in
each section Of gem pans. French
rolls are made BY forming round
balls of dough the size Of large eggs
and pressing q thin knife handle
nearly through the millle. Place
not touching, in a dripping pan e
rise and bake
All Of these different rolls shor'
be brushed over with melted h
substitute before setting to rise
should be very light before the,
placed in the oven. which shout
hot. A tender and delicious c
is secured by brushing over n secc
time with melted butter substit
after taking from tie oven.
very best method Of relocating
variety Of rolls is 10 place then
the upper section of the double DO
er, tightly covering them. Dunc
add water, rs enough steam IS self
generated . make them exactly al
when freshly baked.
New-York tribune., 1919-11-30
Why II
''Bastes"

AS TO the tightness OF the top, the
fange of the lid is machined, so that
Gn our sampled five-siXths OF the
circumference was a perfect fit; not
even a piece of paper could be IN
serted. On the remainder, the most
open point barely admitted two
thicknesses of paper. No steam
Leaked" at all, and only a little was
forced out when pressure had been
created inside the kettle. In other
words, this is as accurate foundry
work as can be expected, and pro-
vides a successful steamer. 1t does
not pretend to be a pressure cooker.
The weight of the kettle 60 inches
inside diameter at bottom, l0A
inches at the top and 5H inches
deep) is G pounds ounce; covered,
the weight is 9 pounds IL ounces.
The capacity is 6 quarts.
The kettle is dark gray, and the
close grain and smooth finish make
it a delightful utensil to look at and
handle. 1t is like an old-faShioned
Dutch oven" without legs-adapted
to the modern stove rather than the
old-fashoned fireplace. The side
walls are 3-32 of an inch thick and
the bottom 5-32 inch. AS a heavy
New-York tribune., 1919-11-30
Raisins, Rye and
"Near" English Mullins

When we are fashioning our
loaves and dainty rolls and biscuits
from the bread dough let US also
plan to save a little of the latter
and from it, with suitable additions,
concoct a dessert, q salad accom-
paniment, delectable cake; or,
calling to our aid a variation in the
method of cookery-as, for instance,
frying instead of baking Tor may
hap only a change in form or
shape)-plan a breakfast bread or
two which will be pleasing sub
stitute for the ordinary muffin, and,
moreover, save the egg called for
in its composition.
First, as to the loaves themselves,
vary them occasionally. Worl. q
handful of the little seedless raisins
and a spoonful or so of sugar into
one. Children-and grown-ups also
always like "raisin' bread, and
it is delicious, thinly sliced and
buttered, TO accompany afternoon
tea. Braid three rolls Of dough,
each one and one-half inches in
diameter, to form one loaf; or twist
two slightly larger strands for an
other shape. Or take out two and
one-half level cupsful of dough, add
a cupful of rye meal or rye -four
! one-fourth of a cup of molasses
and little more salt, and work
with your hand until smooth anc
entirely blended; if it seems bi'
stiff add a spoonful or two OF
water or milk, mould into a LOAF
and let rise as usual. This frye
bread" is especially healthful a:
well as appetizing; for years | was
never without it.
A very nice near English" muf
fin is made by rolling out little
of the light bread dough to the
thickness of one-half an inch when
you first begin to get breakfast
cutting it out with a cutter into
good sized rounds and letting it rise
on a slightly creased and Toured
grlddle on the very back Of the
New-York tribune., 1919-11-30
Italian
Waters

Into a heaping cup or more Of
bread dough work a tablespoonful Of
butter, a saltspoonful Of salt, two
tablespoonsful Of Indian meal. Chop
the ingredients into the dough and
work until well blended. Roll as
thin as you possibly can, using In
dian meal instead Of -four on the
board. Crease lightly each way with
small erooved rolling pin, cut in
strips, bake quickly and serve with
salad or tea.
New-York tribune., 1919-11-30
Il Tested Recipe
Almond Apple Sauce

! apples y crpiM a.
> oranges monls
= cup.ul sugar Numcg
Peel and lice four juicy apples.
Atd the juice Of tao oranges and
onc-half cupful Of sugar. Chop finely
onc-ha'f clpful almonds and flavor
with nutmeg. Pat in oven and COOK
until apples are s.it AID tender.
Z. ". O.kosh. Wis.
II very tar apples are used with
the orange juice and almond,
pleasant variation .s given to an
otherwise "cycryday" apple sauce.
Whipped or plain cream or even
boiled cus;ard would be an agree
able addition. This amount makes
enough for four persons at a cost
of about 40 cents.
New-York tribune., 1919-11-30

both the quality Of the fowl and the
gravy.
The trivet, a raised false bottom
with holes in it, is used when steam
ing is desirable without any brown
ing. Apples, for example, are de-
iicious when placed on the trivet
with boiling water beneath them,
covered and steamed for twenty min
utes. The skins burst and the apple
is delicious in flavor and texture
New-York tribune., 1919-11-30
syrup.
Uxsridge
Bread Cake

To three cupsful OF bread dough
add TWO cupsful Of sugar, two eggs,
.wo.thirds cupful of butter substi-
tute. one-half teaspoonful Of cloves,
one teaspoonful of cinnamon, and
onc-half nutmeg, grated. Dissolve
a small tcaspoonful Of soda in a
tablespoonful Of water and add also.
Beat with the hand until smooth.
then add a cupful or more of fruit
seeded rais.ns, sliced citron, can
died orange peel, etc. Slightly flour
the fruit Pour into two buttered
rather deep cake or bread pans, let
rise an hour or until light, and bake
in a moderate oven nearly an hour
or until done. This cake has an Old.
timey different" favor.
New-York tribune., 1919-11-30
"Live Forever"
Is Its Slogan

a utensil of this sort IS practi-
cally imperishable-it has the max
ings Of a time -honored heirloom.
unless it is really abused. If the three
following precautions are taken the
pot" should mellow with age and
set better and better with time:
|. Before using for the first time
the kettle should be heated and
grease we'll worked into the pores;
this to prevent rusting.
,. Do not expose to sudden
changes in extreme temperature
j. G., do not pour very cold water
into it when the pot is very hot, nor
expose to sudden intense heat when
he kettle is very cold; this to avoid
creakage.
3. Dry thoroughly after prolonged
contact with water. IN this day Of
perishable purchases Of all sorts and
kinds it gives one a comfortable
feeling to possess one cast-iron pot
that is substantial, fine of workman
ship. satiny Of texture and of as
sured longevity.
The Tite Top Bastcr.
Made by the Criswold Manufac-
turing Company, Erie, Pa.
prices furnished on application
TO The Tribune Institute.)
New-York tribune., 1919-11-30
By Florence Taft Eaton

of the risen bread dough before
cutting it down, and lay in hot
trying pan y vhich has been LIBERAL =
creased with sausage, bacon or Other
fat. After the side next the par
has richly Drowned. turn. and brow.
New-York tribune., 1919-11-30

iron utel sil of this type is apt to
tip and spll the liquid contents, the
self-locking bail provided is de-
cided convenience.
A very tough piece of round
weighing / pound and l3 ounces was
scared on both sides in little fat in
the kettle; half cupful Of water, a
New-York tribune., 1919-11-30

the other. Turn on the sides If they
seem bit underione. Serve hot
ith coffee, or as an accom- am
ent to bacon or sausage5. ADD
ore fat from time to time when
king, and do not try to brown
New-York tribune., 1919-11-30

der Just the same heat conditions.
one half in the Tite Top Baster and
the other in a rerulation-covered
aluminium pan. Or quart of water
was added to each one and to the
baster three pints were ed dur
ing the one and a half hours Of
cooking. To the aluminium pan two
New-York tribune., 1919-11-30

stove until light. Then draw
toward the front Of the stove and
axe rather slowly until a golden
rown on both sides. Split, toast
nd butter and serve very hot.
hese will be found to be a close
New-York tribune., 1919-11-30

the stove; in the summer mix at about
20 or IL o'clock and place in tn
rantry. In the morning, just befor.
,-eakfast, cut down thoroughly a.
rise a second time. When ligh
ID spongy turn out on a flour
king board and make into loav
nd rolls. Let rise in warm pla
until about doubled in size, tn
axe. This makes enough for tv
rood sized loaves, or one loaf an
wo pans of rolls or biscuits. Bot
bread and rolls require a hot over
or they will rise too much befor'
setting" and be too porous. Roll
require hotter oven than bread
After the first fifteen minutes re
duce the heat when baking th'
loaves, which take about an hour
New-York tribune., 1919-11-30
Mixed Nut PuYee with Crea~

Blanch three ounces Of almond
mt them through the meat grind~i
three ounces each of walnuts al a
I'll nuts. Have ready four oui
biscuit or cake crumbs, pour sy' G,-,l
- cunful of hot milk and let stan
ron minutes. Combine the two mlxtui~'
odd s,,gar To taste and half a teaspoon
ful of vanilla extract. Line glass
dish with halved lady fingers, pour IN
The nut puree. and cover the top wlfa
sweetened whipped cream mixed with
chopped candied cherries. Serve cold.
New-York tribune., 1919-11-30

second to the regular article. Ex-
ira ones may be baked to save and
serve hot with afternoon tea.
"Golliwogs"
Cut off lightly egg sized pieces
New-York tribune., 1919-11-30

In preparing the Spanish soup, chop
three teaspoonsful each of green pepper
and canned pimentos. Cook in three
tablespoonsful of butter for three
minutes and blend in two tablespoons.
full of -four. Add three cupsful of
strained, seasoned stock, two cupsful OF
canned tomatoes, bay leaf and
tablespoonful of sugar. Cover and
simmer for half an hour, and add three
quarters of cupful of cooked macaroni.
The meat course for Sundays dinner,
consisting Of panned rabbit, is partlc-
ularly delicious. To cook the rabbit
cut into suitable joints for serving, soak
in salted water for one hour, drain and
wipe dry. Roll in seasoned flour and
fry in two-thirds Of a cupful of hot
bacon dripping heated in large iron
frying or baking pan Cook slowly,
turning frequently, for nearly an hour,
then drain off any fat remaining in the
pan and prepare from it two cupsful Of
rich brown gravy, with the addition OF
Drowned flour, strained stock, half
cupful Of grape juice and seasoning to
taste Pour the gravy over the rabbit,
simmer for half an hour longer and
serve garnished with parsley.
For the dairy supplies will be re-
quired six quarts Of grade B bulk milk,
at ] cents quart; four quarter pipts
of cream, at 13 cents a bottle; one
and a half pounds of table butter, at IS
cents pound half a pound of oleo, at
40 cents a pound. and half dozen cold
storage eggs, at &C cents dozen.
Marketing prices will run at the fol-
Iouyipn apprOyin1atp fiOI1rpS
New-York tribune., 1919-11-30
TESTED RECIPES
Golden Corn Cake

Mix together three-quarters Oh " q
cupful of yellow corn meal one one anu tea'
half cupsful of wheat fiour, nsf,, na,l a. of
spoonful Of salt, two tapiespoo''Si'"'' ni - -
;na ur"r nowder. Moisten with one cupful
~ rfs cold sweet milk and beat well, tnen
o. 0t;r eoiu' IN two tablespoonsful of melted
shortening sb,, and beat again. Turn INTO
on" . shallow creased pan and bake in
nuict i oven for twenty minutes. Serve
cut cut in squares. Have the batter thin
in the pan.
New-York tribune., 1919-11-30
E9 s
Coffee Ere cd

Into two cupsiui Of bread dou n
work with the hand an egg, one-half
cupful of SUGAR, one-fourth cupful
Of seedless IA sins, d saltspoonful f
cinnamon and half saltspoonful
of nutmeg and two ta0lespoonsful
butter substitute, melted. Beat
until smooth and perfectly blended;
pour into a rather small buttered
angel cake pan. Let rise until
light, sift granulated sugar mixed
with a little cinnamon over the
top and bake about three-f -fourths
of an hour, or until Of gol!en
brown color. Shredded nut meats
may be added to the sugar and
cinnamon on the top if wished.
Eat not with coffee. or as dessert
for lunch or dinner with maple
cx-r,,p
New-York tribune., 1919-11-30
Little Variations in
Our Daily Bread

Soup sticks are always a delicious
addition to the soup course or to
New-York tribune., 1919-11-30

make one process serve two--or
,tore--ends. Breadmaking lend
itself we'll to this principle.
How to Lay the
Foundation
Housekeepers differ in regard tc
the liquid required in breadmak-
ing. Some use all water and some
all milk: some "half and half,
which is recommended in the fol-
lowing recipe. If carefully followed
this formula will produce white, light
and fine grained bread, of attractive
texture and delicious taste. Do not
be discouraged if the very best re-
suits are not attained the first time
one attempts to make bread. Judg-
ment and a certain amount of expe-
rience are required in regard to
the amount Of -four used tdiffer-
ent kinds "stiffening" differently +,
when the dough is risen enough to
bake, and the proper heat Of the
oven. Success is sure, however
when one brings interest and de-
termination to succeed to the task,
and the ability to make really good
bread is the most important and
satisfactory accomplishment of the
mistress of family who has to do
her own cooking regularly or oc-
casionally, or to instruct or direct
an inexperienced cook.
Scald cup of milk and pour over
one tablespoon each Of sugar, any
good shortening and teaspoon and
a half Of salt, all of which have
been placed in large mixing bowl
stir until dissolved and add one cur
Of cold water. Dissolve one-half 9
yeast cake in hall a cup of tepiG
water and add to the mixture wher
that also is lukewarm. Then with
good sized case knife stir ant
cut in enough -four to make of the
proper stiffness to mould-abou'
seven cups. The exact amount mus
be determined by experiment. i
is not necessary to use the hand
but cut and stir with the knife un
ill the dough is elastic and wei
mixed. Lastly, scrape every bl
from the sides Of the bowl ant
smooth over; an untidy, flour
smeared mixing bowl usually indi
Gates the poor breadmaker. Cover
with a large, double bread cloth
over which is inverted tightly fit
ting pan. and set in a slightly warm
place to rise over night. Mix at about
z o'clock in the winter and set near
New-York tribune., 1919-11-30

shem too quickly. These are de-
licicus.
'Log C7b'ns"
Roll Light bread dough to me
thickness 0. half an inch and cut
IN half-inch ide tr.gs five inches
or so in length; fry as doughauts in
hot deep fat. Drain, pile log cabin
style on a not plate and serve with
coffee or salad. These are unri-
vrled. Dust w.,h SIT or sugar if
you prefer.
New-York tribune., 1919-11-30
Eggless Mullins

Sift together twice two large cups,
fuj of flour, three heaping teaspoonsful
of Of baking "a powder and half a teaspoon;
ful of salt. Wet to the consistency o.
muffin batter with rich, sweet milk, and
beat the mixture until light and very
smooth. Enrich with three table
spoonsful of melted oleo, and after,
beating again pour into well creased
n,nffn pans. Bake IN a hot oven.
New-York tribune., 1919-11-30

ful of vanilla extract Add haif PM
of chilled double cream whipped sosd
and sweetened with two taolespoohslui
of powdered sugar and turn Nh'o
a chilled freezer Freeze slowly