davidaulloa/AmericanStories huggingface dataset:
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

MO WOMAN is fond enough Of dish
~ washing to spend any more time
over it than is necessary, and yet from
lack of planning many hours arc sQuan-
dcrcd over the dishpan. If you accuse
housekccrcr of wasting time over that
task. the rctort is likely to be, Waste
time washing dishes? | should say not.
for | don't like to wash dishes that
WE'LL | hustle through them rs fast as
| possibly can. but even then it docs
seem to take hours" Would it, if She
had used her brains as well as her
hands?
Working Like Whirlwind"
There are women who start cleaning
n room as though they were going to
be through within the nCXt ten minutes.
| but instead. the work hangs on for the
next two hours. Why? Because all
the hurrying was creating more work
every minute. They sweep as whirl.
wind does and with much the same
result.
For this kind of a housckccprr saliva
tion lies in studying her methods. OBJ
serving whore time and effort has been
wasted and then standardiaing her
tasks.
conc of the best ways to observe
| Yourself, says the Office of home GEO
nomi"s of the United States Depart
m"nt of Agriculture. lis to make time.
method and motion study of the differ
ont duties about the house. 1t will add
z"St to th" h"uS"work, help to make
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12
THIS GIRL MADE A FORTUNE
WITH HER BUTTERFL les
Kimena McClashm Didn't KnoO Thing about Them Until
She Decided to Make Her Living That Way

that way with all work. of course, but
Kimena McGlashan, the high school
graduate who had turned butterfly girl,
persisted and soon she had caught
enough butterflies to call her brood
an initial catch and try to sell it. This
she had no trouble doing. Private col
lectors and museums and other organi-
cations were quite willing to take the
lovely specimens she had taken such
pains to net and mount. Later on Miss
McGlashan took to breeding butterflies.
The long and the short of it is her
business grew by leaps and bounds until
today she is said to be worth thousands
Of dollars.
HIMENA McGLASHAN started abb
IN solutely without capital. That is
the wonderful thing about it. Patience
and ingenuity won success for her. With
the first appreciable amounts of money
earned she put herself through college
and went into an exhaustive study OF
the butterfly until now she is an au-
thority on this subject.
There is nv particular moral in this
little true story except to point out
that there are any number of wonderful
things women and girls can do to make
money il they only keep their eyes open
butterfly catching for the simple reason
that there aren't always butterflies
around, but just for instance inquire
around and see all the interesting things
city women are doing.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12
STUDY OF-WASHING DINNER DISHES


Day Method of Minutes Day Method OF Mnute
Monday Stacked in order at let them dry in draner
right glassware -
silver china
Washed dishes then wiped FridayzSame and
them AZ noted that the of
Tues ay-D stack method
Washed dishes Satuday-Washed cooking
ncd to he then while dinner
and Washed all table dishes
Wpcda all der faucet without
wodro1ov- yoshod nots ord Let all dry in drainer,
while din W. SILVER anu glassware,
IN which wiped
dishes io,ai 30
Sunday-iN NOte-MOre e
than usual). Washed dcook-
Tot,1 AZ while preparing
10
i""FS'"H M"S'" l'ts ." Stacked dishes
l""S ""'' P''r"'"s ""' :, fully Washed them in
n'F ~ drained china until
H""h'"' Wpst,t" n" dry but wiped silver and
and silver and '''''''''' a"
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

NY dear Mrs. Wilson, expect
to have a birthday party. | am
sixteen years old and expect to
have sixteen couples, so would you
please tell me what would be nice
for luncheon?, Would you have
any decorations? A READER.
See Violet luncheon, Easter week
NY dear Mrs. Wilson-Will you
please tell me how to make mo-
lasses jumbles, something of the
consistency of the "bolivars" of
our youth? ! have tried various
recipes, but the result is always
hard, and ] want soft jumbes for
dear old lady. Approaching
any help you may give, | am,
IS E. A. B.
Use level measurements.
One cup of molasSes,
One-hdlf cup brOtCn sugar,
Eight tablespoons shortening,
T,co teaspoons ginger,
One level tablespoon cinnamon,
One quarter teaspoon ctOves,
One level teaspoon baking soda,
One-hdIf cup sour milk,
One egg,
Sir cups sifted fo,r.
Work to smooth dough, place OF
ice or in cool place to blend over
night, roll out one-half inch thick
cut and bake in moderate oven ter
minutes. Cover with damp cloti
rang from boiling water for few
minutes to soften. Keep in closel!
covered tin box.
AIy dear Mrs. Wilson--Will you
give me a recipe for white thick
61linx that Is used in eoeoanut
i14to Tho filing is also used on
{he cake. Il is not hard
4
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

is. Take the task of dishwashing, for
instance. You have done it in many
different ways and probably have won
dcrcd which method was really best.
To find out, try one method each day.
keeping accurate count of the motions
necessary and the time taken up.
Looking at the accompanying sam
pic record shows that on Thursday. Fri
day. Saturday and Sunday the methods
saved more tim" than those of Mon
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

day. Tuesday and Wednesday. On the
days when time was saved You washed
the pots and pans while you were pre- .
paring dinner. You will also note that
time was saved by stacking the dishes
before washing them and by drying in n
drainer instead of wiping them. Hay-
ing found these time saving ways. wby
not continue to follow them. practicinp
your methods and improving still fur.
ther by repetition?
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

Ask Mrs. Wilson

II you have any cookery prob
lens, bring them t. Mrs. Wilson.
She will be glad to answer you
through these columns. No per-
ssnal replies. however, can be given.
Address questions to Mrs. NJ. A.
Wilson, EVENING PUBLIC LEDGER,
Philadelphia.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12
Adventures
With a Purse

T'HERE is something about an at
l. tractive luncheon set that is quite
Irresistible. You Immediately begin to
picture how well it would look on your
table with your best china, and straight
way you start calculating how you can
afford to buy it. But the luncheon sci
| was shown today is both especially
attractive and reasonable. c66mbina :
tion greatly to be desired. 1t is nj
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12
MRS. WILSON TELLS
HOW TO COOK LAMB
"A Delicious Stuffed Shoulder, Baked Emince and
Cury-Ho,U to Tell the Difference Between
Mutton and Lamb-Recipes for Sauces
BY MRS. NJ. A. WILSON
rcoppttoht, 1919. by Mrs. N. A. wilson.
~ RinhtS Rcsefr.ed.l

Reserred.)
and roll, tying securely. Now pat
just sufficient -four into the meat to
cover. Place on a rack in the baking
pan and put in a hot oven. Just as
soon as the meat browns commence
the basting with one cup Of boiling
water. Reduce the meat to mod
crate oven.
The time to cook: Allow the meat
thirty minutes for heating, so as to
start cooking, and then twenty min
utes to the pound, counting gross
weight.
Keep the fact in mind that the
rolled and filled meat requires more
time than just the plain shoulder.
To roast the shoulder unDoned
allow one-half hour to start cooking
and then fifteen minutes to the
pound.
The leg of lamb may be boned and
rolled or rolled and filed, and then
cooked just like the shoulder.
Mint Sauce
Chop three-quarters of bunch of
mint fine and then place in a small
saucepan, and add
Three-quarters c"p Of rHegdr,
One-qUGrter cUp Of rdtor,
Four tablespoons Of sWgdr.
Cook slowly for fifteen minutes
and then strain. Now pick the leaves
from the balance of the bunch of
mint and chop fine. Add to the
sauce and then serve.
Any sauce left over will keep if
poured in a bottle or fruit jar and
then stored in cold place.
How to Use Leftover Lamb
Cut slices from the roast lamb and
then line a large platter with crisp
leaves of lettuce. Place on the plat
ter the slices of meat. Serve with
mint or currant jelly. Use the
uneven pieces for curry Of lamb or a
baked emince of lamb, with green
peppers and vegetable salad.
ne"sal 'u'i! vi '-"""
Use the broken and coarse pieces
of meat from the roast lamb. Chop
| fine and then pace in saucepan and
add just sufficient water to barely
cover. Now add
one onion, minced fine,
one greeu pepper, minced tine,
Four branches Of parsley.
Cook slowI y until the meat is very
tender. Now thlcken the gravy
using cornStarch, and season with
one teaspoon of Worcestershire
sauce,
FoW' tablespoons Of cHt@"P,
T'"o tcoSpooHs Of $nH'
one tenSPoo" OF Papr'hH,
OHc-h0H teaspoon OF c"1y 90"
der.
Make border of cooked rice on
hot platter. Lift the curry INTO tn
center OF platter and garnlsh Will
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12


THE season for spring lamb is
4 from January to July. Just about
this time of the season it is in its
prime. The meat is delicate and,
while less nutritious than mutton, is
delicious.
Yearling is a. splendid choice for
this meat. 1t is fully as nutritious
as mutton. without the excess fat of
the mutton. Fat mutton frequently
disagrees with persons of delicate
digestion and therefore should be
discarded from the menu, and the
yearling should be substituted.
Our choice mutton is raised in
Virginia, Pennsylvania and North
Carolina, while that which comes
from Wisconsin is of splendid
quality. Canada also sends us some
fine meat.
Prime mutton is large and heavy,
the fat firm and white and the flesh
deep red in color and very finely
grained. This meat contains fully
as much nutriment as beef.
Soups and broths made from NUT
ton when the fat is removed are very
wholesome and are frequently or
dered in diets by physicians. Nut
ton should be hung for a short period
to ripen. but lamb should be used a
short time after it is dressed.
The cuts in a side of lamb or NUT
ton usually number six: D the
neck; (2) the chuck, which includes
some of the ribs as far as the
shoulder blade; C3) the shoulder;
(4) the flank or breast; (5) the
loin, and (6) the leg.
In some parts of the country the
butcher makes a cut, using the rack
end of the loin and chuck for making
the rib or French chops. The term
chops is intended to designate meat
cut from the rack or loin into chops,
preferably one and one-quarter
inches thick. Where the meat is cut
with nine ribs on the loin the
shoulder and balance of the chuck is
cut into chops for panning or brais-
ing. These chops require longer time
for cooking than those cut from the
rack or loin.
Accomplishments for Lamb and
Mutton
Serve with q roast shoulder or leg
of lamb mint sauce, green grape
( jelly, peas or asparagus and bakeC
potatoes. With mutton or lami
y chops serve green grape jelly, min
,9or currant jelly.
i. Mutton may be boiled and Servec
with caper or soubis (onion) sauces
currant jelly sauce, boiled or masheC
potatoes, peas, string beams aspara
gus, stuffed tomatoes and coleslaw.
Z How to Distinguish Between LAM
and Mutton
Look at the first joint above tn
hoof. In lamb this joint is serrate
or tooth shaped when broken, Will
in the yearling and mutton it is tn
smooth oval ball-and-socket join
In lamb the bones are pinkish i
color; in mutton the bones are
blue-white color. The pinkishcoI
ored skin should be removed fror
\ lamb and yearlng before cookinl
This skin contains the woolly f1avo
Bone and Stuffed Shoulder of Lam
Have the butcher bone the shou
der of lamb and then wipe with
damp cloth. Now prepare film
as follows. Mnce fine sufficier
parsley to measure one-half cul
Place in a bowl and add
One green pepper, minced fine,
Ttro onions, minced fine,
One cup of fine bread crumbs,
T,Uo teaspoons of salt,
One teaspoon of pepper,
One-half teaspoon of sweet ma
joram.
Mix and then spread the tillin
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12
Mrs. Wilson AnsUers Questions

like ordinary icing; it is soft, but
holds its place. | have tried but
failed. | want just enough for a
two-layer cake. Kindly answer
this, as want to bake layer cake
for Sunday. Mrs. NJ. A. c.
This filling is specially prepared
by machinery; it is a soft fondant
cream
Try this:
Place in saucepan
One and one-half cups sugar,
One-half cup corn strip (whHe),
One-hdlf cup 1Cdter,
One-half teaspoon cream of tartar,
Mix well. Bring to boil, cook
until it forms a very soft ball when
dropped in cold water. Remove from
fire and pour in thin stream upon
stiffiy beaten whites of egg. Care in
cooking sirup to proper temperature
will insure success if you use candy
thermometer for testing sirup. Cook
to 230 degrees.
My dear Mrs. Wilson - Next
week | have to serve 6 o'clock
supper to about forty at the price
of about forty cents per person.
Can you help me out, as | do not
know how to order for so many?
First, what would you suggest as
a good menu, which must be more
or less filling? | have thought of
chicken salad with bread-and- but
ter sandwiches for the main
course. If ! should decide to have
this, how many pounds of chicken
will | need? How much celery
ETC.? Will you kindly publish
recipe for chicken salad and for
the salad dressing, and tell me the
most Attractive way to serve litf
What is 4 good refreshing punch
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

For the names of shops where ar
ticles mentioned in Adventures
With Purse" can be purchased,
address Editor of WOman's Page,
EVENING PUBLIC LEDGER, or phone
the Woman's Department, Walnut
5000.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

or lemonade for a supper of this
kind? | will greatly appreciate
any suggestion you may make
and thank you in advance for your
assistance. Mrs. B.
Menu for Supper
Cold Cut Ham
Potato Salad
Coleslaw
Strawberry Shortcake Tea
This menu can easily he prepared
at this price.
Allow one and one-half ounces of
cold boiled ham for each person.
One quart of potato salad will
serve five.
Use either sponge cake or sweet
biscuit dough for shortcake.
A hot beverage, either tea or
coffee, is appropriate with above
supper.
To prepare a chicken-salad supper
you must have at least fifty cents per
person.
My dear Mrs. Wilson-Your ar
tiCle some nights ago on accurate
measurements interested me very
much. After many repeated at
temps at cake baking | have be-
come quite discouraged, for they
are invariably absolute failures.
After reading your article and
seeing a recipe in your column for
chocolate layer cake | tried once
more, being painfully careful that
my measurements were correct,
but the cake, as usual. was rough
and heavy. ] Creamed the butter,
sugar and yolks well, added the
stiffly beaten white last and beat
the batter several minutes.
/ didn't disturb the cake while in the
oven so as to cause falling. |
+ have known persons who make de-
+ licious onC-egg cake, apparently
without any effort or much beat
ing, and should certainly love to
know the secret. Any suggestions
you are kind enough to offer as to
the cause of this failure would be
greatly appreciated. f. W. H.
Your cake will always be a failure
if you beat it after the mixing. You
say that you creamed the butter,
sugar and eggs; therefore. you failed
to follow the recipe. The recipe
reads:
ThrcC-qWGrterS c"p sugar,
lolks Of ttcO eggs.
Cream until light lemon color; this
usually requires fifteen minutes, M
more. Beating is required. Nov
do as recipe tells you; it says, ther
Four tablespoons shortening.
Now, this shortening may be but
ter, vegetable cooking oil or well
rendered fat or butter substitute.
fat is solid it must he beaten t,
cream with sugar and eggs. Nov
add
Two cups of sjf'cd fo,T.
This means sitting -four into bowl
. Fill into measuring cup with table
spoon, filling high, then level wit
a knife (do not shake or pack down
e then add
Fosu' lc1~i teoSpoons bohipg pop
der.
n Tbree-qi'oricrs cup ,rG'er.
. Beat to mix; just this much an
no more. Beat whites of eggs unt
, stiff, lift carefully on to cake doug
'. in bowl. Now cut down through
turning over the dough, then tur
> bowl half way around cut agai
y Repeat until whites of eggs are tho
u oughly cut in (do not beatD. Ii
into pans and bake in moderate owe
thirty minutes.
My dear Mrs. Wilson i jus
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

Guess what travclettc is? Well
now, let me see if I can describe it for
you. 1t consists of snug case about
six or eight inches long by three to
four inches wide. Inside you will find
a little bottle of toilet water, tube of
cleansing cream, tin of talcum powder
and some tooth paste. They are of n
well known and liked make, and they
are just what you need for a week end
trip. I will admit that the case itself
is what attracted men in the first place
1t is leather finish affair. and comes
in black, gray or bright red, and the
cost is but twenty five cents. plus two
cents war tax. These cases-travel =
ettes-are very new. In fact, the
shopkeeper was just putting the prices
on them as l was passing.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

thirteen pieces, including n good sized
center piece. is neatly scalloped, and
has an artistic design of cyeets and
solid dots. 1t is a particularly we'll
liked pattern, and the price of the set
is but S4.95.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

THAT woman can make money in
many an odd way, Is clearly shown
by the little California girl who is
sometimes styled the worlds greatest
butterfly farmer. When this particular
girl finished school, the normal school II
was, the only thing that lay before her
was the position of school teacher
right there near her home. This didn't
appeal.
While she was wandering out In the
fields one summer day not long after
graduation a bevy Of lovely beautifully
colored butterflies caught her eye. She
watched them and watched them. Ther
suddenly a thought came into her head
She would make a business Of catching
and selling butterflies.
THE rest Of the story is highly inter
L esting. The girl armed herself with
the net and the rest lof the small ap'
paratus necessary for capturing butter
flies. OF course it was not easy at first
for she was out after perfect specimens
as it is with these the money lies.
Any amount Of patience and resolu
tion to keep on in spite Of any dis
couragement must have gone into Che
passing of those first few weeks. 1t is
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

Ny dear Mrs. Wilson i Just
feel you are a dear, good friend of
mine. ! read religiously your ar
ticles and recipes. | am busy pro-
vding appetizing and healthfuI
food for the family and you have
helped me SO much, and now |
would like to ask you some ques-
tions. We like waffles with chicken
fricassee. TIE waffies cook most
temptingly, but when you eat them
they seem tough. Is too much -four
used? My recipe does not say the
amount of -four. My mother used
to make waffles that she served as
cake for tea. They were sweet. Of
course, and delicious. have failed
to find such a recipe and thought
you might give me one. am dis
appointed that butter laid down
carefully last fall seems strong.
Now, when opened what can | do
with it to make it more palatable?
Thanking you in advance for any
answer you may make me through
the column of your paper, | am,
your friend, A. w.
~ lHlo Nalllt iSNlp''
Sift -four, then fill cup with spoon
| piling high, then level with knife
(do not pack or shake), place ir
bowl. Now break one egg in cup
fill with milk, pour over the flour anC
add
One-hdt teaspoon salt,
/ One teaspoon baking pOWder,
One teaspoon shortening,
/ One teaspoon sugar.
Beat with egg beater hard for five
minutes, then bake in usual man.
ner. Level measurements assure
success. | am afriad that little car
be done to save the butter and lard
The extremely warm winter has beer
a contributing cause. Try clarifying
both the butter and lard. Place but.
ter in saucepan, cover with cold
water, add one level teaspoon baking
soda to each five pounds butter, heat
slowly to boiling point, strain
through cheesecloth, set on ice tc
harden, remove the butter. The
work over, adding one ounce SAT- tc
each two pounds, one quart butter.
milk to each five pounds; let stand
for one-half day. Wash out butter.
milk, using clear, cool water and
working well. This butter must be
Z usea at once.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-05-12

Cut slices from the roast lamb and
then line a large platter with crisp
leaves of lettuce. Place on the plat
ter the slices Of meat. Serve with
mint or currant jelly. Use the
uneven pieces for curry Of lamb or
baked emince of lamb, with green
peppers and vegetable salad.
The Madison daily leader. [volume] (Madison, S.D.) 1890-current, 1919-02-12
ROYAL PRINCE IS
HERO IN RANKS
Under False Name Cousin OF
King of Italy Serves as
Corporal.
DEEDS AMAZE HIS COMRADES
Not Even the Officers Knew at First
That Younuster Who Showed Such
Reckless Courage Was OF
Royal Blood.

Rome.-The Gazzatta di Torino, tell
ing about the count Of Salemi, cousin
of the king of Italy, recalls how he
fought In the beginning of the war in
Val d'Assa under the false name OF
Macmillan Mombello. Nobody, not
even the officers, knew at first that the
vigorous youngster, so good and mild
of temperament, so magnificent in his
reckless courage, was Prince Umberto,
count of Salemi.
The hour of danger found him calm,
serene, sure of himself, like veteran
Alpino. His own comrades, always
tried In the most daring feats. were
amazed at his deeds Of valor. When
they praised him Corporal Macmillan
Mombello would answer with a proud
smile, "I--but 1 am special corpo-
ral.' His manner quickly won him the
friendship and favor of all, from the
soldiers to the officers.
Count Starts School.
The count of .Salemi found a way,
even under fire, to start school for
the illiterate. The pupils attended will
ingly, for the instructor, Corporal
Macmillan Mombello, was in truth
genial-patient to a fault, happy,
learned and, above all, generous in re-
warding the studious at the close of
the lessons. A draught of wine, por-
ton of bread were ready for all in his
trench ration. His greatest Joy was
on the arrival of the mail in the eve-
ming. If the enemy permitted, he de-
voted himself to reading and writing
letters. He was often surprised, moved
or disturbed by the letter he received
or sent--a letter from his mother or to
his mother.
One day, however, It leaked out
among the officers that Mombello was
the Prince Salemi of royal blood. 1t
was passed along to the stupefied SOL
diers. WHAT" they asked him. "Are
you royal highness?" "Yes," the
count answered what of itf" The
answer reassured the soldiers.
Promoted to captaincy.
Although Macmillan Mombello came
" pC hhoWh again uS thC tVuut Va
Salemi, prince of the royal house OF
Savoy, he remained their corporal; and
he continued to be till the day when
he was promoted, to become later q
lieutenant and captain Of bombar
| diers.
He died from pneumonia at the front
| among his devoted soldiers just be-
fore the end of hostilities. He had
just been promoted and commanded
a bombarding battery of the army OF
the Grappa.
Although son of Prince Amadec
and the Princess Letitia of Savoy-Bo
naparte, the young count, who was
twenty-seyen, enlisted at the outbreak
Of the war as simple soldier In the
Catania light cavalry. He was in the
war zone for three years. took part In
several important actions and won Q
silver medal of valor by heroic con
duct.