davidaulloa/AmericanStories huggingface dataset:
The Bridgeport times and evening farmer., 1921-01-31
Soup With CroutonS.

at the back of the range 10 become perfectly dry before the dinner hour Half an hour before dinner put tn. macaroni to boil in another iadlefui of stock mixed with some saited boiling water. Now make the tomato sauce When rnade place It al the side Of rhs lire in double boiler until the maczroni is done Put on the rice to boil for about fifteen minutes in a little Salted boiling water. Just before serving the dinner strain the macaroni. mix iu<xi;h the sauce. put it in the oven for a few minutes to soak Strain the soup. re- move all the grease with tissue paper season it with pepper and salt Put the bread dice or. croutons into tha soup toureen. pour over the coup and it is ready for the table Take out the pieces of chicken. which arrange neatly on warm platter: strain the stock in which 1t was boiled. remove all the fat. add the rice to it. let it simmer on the fire until it is time 10 be served and then pour it over the chicken and send to the dining room The lettuce you have already zshed and dressed and put in a cold place earlier Then turn out your pudding from the mold ono serving dish an hour before serving time. gsrnish with the peach marnaIzde and put in a cold place.
The Bridgeport times and evening farmer., 1921-01-31

MONO the styles In period lur- "A nishings, none are more charh1lhs or appropriate for the American ho,ns 1han pieces of American Coloillai furniture. This simplicity of line anu beauty of wood and colorings-rnahos- any. usualIy-malkes it always artistic and therefore a really worthy invest mept for the home planned to grow beautiful with the years.
 In the living room there IS Wloe selection to choose from, so that one can have just the preces that fit the needs of the family or. the required effect or inc room Colonial furniture harmonizes very nicely with wicker furniture and such period styles as Queen Anne or Jacobean Attractive living room pieces are Windsor chairs and tables. lsp,net t@desks, pie crust tables and sec retaries which provide desk With a book case above.
 A ladder back settee With a rush seat is picturesque. and for bric a brac what is more attractive than pair of brass, silver or pewter candlesticks or a frame sampler such our grandmothers used to work in quaint cross-stitched colors A fire set to match the candlesticks and a gold framed three panel mirror com. pIete a typical Colonial style fireplace.
 A grandfather clock is suitable fol any place from the living room to the hall but the landing on a stair is favorite position for it..
 A spinning wheel, so curious today
The Bridgeport times and evening farmer., 1921-01-31
SAUCE TARTARE.

This is simply a good mayonnaise to which capers, pickles. olives. parsley &c-, are adde~. to make a pleasing Icid sauce for fish. tongue, broiled chicken crabs, &c
 To make it, mix together in small bowl one saltspoonful salt. one-half salt one teaspoonful each mustard and sugar have in readiness the yolks of two eggs and a half or whole cup of olive oil that has been chilled on the ice. Break the egg yolks into the mixed condiments and begin beating with a fork or wooder spoon; then commence adding the oil or Dover egg beater.
 As the yolks begin to thicken, the of may be added more rapidly, and now the on adding oil until the mixture is so stiff thin with lemon juice or vinegar, or hal. and half. It will require from three tc four tablespoonfuls, according to taste A mixture of tarragon vinegar with the other vinegar or lemon juice is especially appetizing.
 When the proper consistency, add al the last, still beating. a few drops onior juice, one tablespoonful each chopped olives, cucumber pickles and parsley also. if desired, an equal amount oi capers or nasturtium seeds. A few oi the nasturtium leaves chopped fine ar, also esteemed by many This sauce vii keep for days in a cold place. Befor, making it. see that the bowl and egs beater are chilled as well as the ingre | dients.
The Bridgeport times and evening farmer., 1921-01-31
USES OF KEROSENE.

A cloth dampened with kerosene re- moves dirt from rubber rolls Of clothes wringer like magic.
 A little kerosene in starch will keep iron from sticking and make clothes glossy.
 Kerosene and salt applied around the habitat of bed bugs, ants and other un- desirable guests of like nature kills them immediately. After backing stove or doing other dirty work wash with a little kerosene and remove the dirt in a trice and leave the hands smooth and velvety.
 Kerosene applied at the roots of the hair once or twice a month makes it glossy and stimulates growth; also will effectually kill lice and their eggs or ''nits."
 Kerosene, though offensive to use, is the most effective complexion beautifier one can use and will keep ones hands soft, white and velvety-
 Applied at the roots of weeds kero- sene will kill them for all time.
 A soft cloth dipped in kerosene and thoroughly aired makes a perfect dust less duster.
 small quantity in the water ir which windows are washed makes then sparkle and also much easier to wash
 A screw rusted into place may be re. moved by soaking in kerosene a few hours
The Bridgeport times and evening farmer., 1921-01-31
They Come to Chat"

There's one of your friends who is an immaculate housekeeper- How you dread her coming. even though you are superior to making fetich Of house worki If you could you'd run when you see her coming. She always tells you of some one of your mutual friends who is so "shockinEly careless You agree with her as you furtiveiy look about you to see what is being exposed in your own menase-
 One of your best friends stays SO long" She thinks she doesn't gossip. and yet your daughters say to you after she leaves well. what's the latest scandai2 Of course Mrs R--iold you something"
 On foot. in limousine taxi and by tel ephone come our fellow men to '-chat with us In one Of the current maEa- zines recently the statement was m1Ie that n man who required and insisted upon a private office to maintain his dignity had little personality and force about him
 Applying this to ourselves. why should we withdraw into our shells and close the door behind us2 Haven't we enough to US to spare q little hail comrade-" to these people who pass us on the road of life? If go at tt in the right. helpful spirit we gain what ts more valuable than mere time"
 Be house by the side of the road and a friend to man" You may need the same friendliness some time
The Bridgeport times and evening farmer., 1921-01-31
Debutante's Room

A canvass of prices in various stores convinced this woman of the impossi- bility of even purchasing new beds, for the prices asked were prohibitive to her. And as the beds, old fashioned combina- tions of white iron and brass. were the worst feature of the room, her spirits sank. Not for long, however, for the idea came to her that by removing the ends she could get 9 very good effect well as giving to the. room a more spa ciesIs look. s-
 She purchased, at a cost of thirty five cents, saw for cutting metal, and half a dozen extra blades, for they wear wout quickly. Then s"father's'' strong arm was called into reQuisition, and he had soon cut through the four bars that hold the end Of the bed attached to the lower part, leaving the rest as firm and intact as ever.
 Meanwhile mother had ransa acked the attic and discovered four pairs of faded and rather unattractive curtains, which she remembered having discarded when she bought the lovely new ere tonnes for the living room.
 There was also pair of portieres to match so she knew she would have ample material to work on. The curtain material responded beatifully to the dye bath. taking a soft, dull old blue, and the four pairs of curtains were sufficient to make spreads for the twin beds with a deep valanee>covering the sides and ends, and failing clear to the floor. The pillows were placed flat onsthe bed and extra pieces of the material laid over them with fringe from the curtains edging each side. The only parts of the beds showing were the head ends, and these she painted d creamy ivory
The Bridgeport times and evening farmer., 1921-01-31

secured interviews with specialists all over the world and eventually printed IS the consensus of opinion that as a drink it was not harmful QD modera- tion) but eXhilarating ano wholesome. Essential oil, alkaloid theine and tannin are the three chief elements in tea. The first supplies the flavor, the second the heaHhful property and the third-well. it does not yet appear just what part tan min plays, but experts claim that when tea is properly made tannin, not being extracted from the leaf. is non-injurious, and therefore nil as far as health is con- cerned. But, they add, if the tea is boiled for a long time and left standing on the leaves the tannin does come to the fore and with undesirable effects upon the drinkers. Yet they qualify even this statement and solemnly de clare that unless imbibed while at m mealS, and then when meats had been taken into the stomach, the tannin, even when extracted would have nc worse effect than to little delay the digestion.
 Water for making tea should always be freshly boiled, for although this may not generally be known, water that has been allowed to boil for length of time actually loses its aeration and becomes flat.
 When water boils it bubbles. and this is the stage in which it should be used to make tea. Mere steam is no indication that water has reached the proper tenn perature and if it is accepted as such the tea wil not be good, and for per fectly logical reason. If tea is made with water that is not boiling the leaves will come to the top of the water and allow the essence or flavor to escape. But when the water is actually boiling the
The Bridgeport times and evening farmer., 1921-01-31
Out of the Discord.

The frame to which the mirror hung was unscrewed from tho back and dis carded entirely, and the mirror, which was oval in shape, was hung simply in it's own narrow frame by a heavy blue cord, in an upright position instead of perpendicularly. The removal of the heavy outside frame gave a daintier and more feminine appearance to the bureau, which now became a sort of dressing table.
 A rich piece of blue brocade was -pur- chased, which harmonized with the shade of the hangings, and this was cut to fit and cover the entire top of the dressing table, being finished around the edge with banding of silver lace.
 There was an old fashioned wash stand belonging to the oak set which
 had been long since relegated to the at tic. This also was retrieved, and before
 painting it the frame holding the towel rack was unscrewed from the back tn
 give the effect of desk table. It had
 top drawer and two cupboards under meath, and by removing these, but leav- ing the drawer in place, very service able table was contrived out of the cred with a piece of the same brocade as the bureau cover and edged with silver banding and a pair of ordinary tin li- brary book ends, also covered with the | brocade, held row of books in place across the back of the table. A reading | lamp, blotter pad and other desk acces | sories helped to carry out the effect o1 | a well appointed writing table.
The Bridgeport times and evening farmer., 1921-01-31
1ea-From the Bush to the Cup.

leaves sink to the bottom of the water, and there they stay and the water itself becomes permeated with the desirable flavor. Next time that you have a pot of tea served to you that seems weak you can verify your suspicion by lifting the cover off the pot and looking for the leaves If they are at the bottom very possibly not enough tea has been used: if a t the top the water was not boiling and you might well make up your mind that letting it steep long as you will, the tea from that particular pot will not be even passably palatable.
 China and Japan have ever been rec ognized as the great tea producing couR, tries, but about fifty years ago India and Ceylon took up tea growing as an industry and have made wonderful strides toward success. Already they are rivals with which the two original markets must reckon
 It may surprise few of us to know that there are just six kinds of tea-Cey- Ion. India. China, Japan. Formosa and Java All the other terms with which we may have become familiar are not the names of teas at all, but grades or trade terms.
 One odd and interesting fact that i. worth remembering is that black tes and green tea grow upon the same same thing by nature. the difference being brought about in the process oi manufacture. After the tea is picked and the powers that be have decided that it is to be black it is put on tray: to wither.
The Bridgeport times and evening farmer., 1921-01-31
People, Time and Talk.

Suppose we say it's the latter She Is far away from her home. One day you stopped to play with the babies for a minute as they were being taken past your house and you said something pleasant to the nurse. She tells you how lonely she gets: how nice it is 10 exchange few words now and then with some one other than the servants She is rather well educated and has been around a lot, but you have not time to spend talking to her.
 Perhaps, however. you did perk up your ears at attention when she told of this and that enormously wealthy family; of the number of nurses and servants required to take care Of three little girls (you know of this famiiy) and of the detectives who are on guard all the time, but when she begins on humdrum everyday topics you are bored. You begin to dread her passing les; she look wistfully up for a sign of recognition from you and permission to stop on the pavement for a little chat You know how it is. don't you?
 Sometimes we flee these nurses be- cause some of them are given to retail ing gossip and intimate things about the family. You don't want to run the risk of being told such things. do you?
 Another thing about these chatting nurses is that they sometimes neglect their charges if you show any inclina- ton to pass the time of day with them
The Bridgeport times and evening farmer., 1921-01-31
THEY DAILY PASS OUR DOORS.

some of her family are to her She is so grateful for a little notice You wonder If her family resent your being nice to her They do not know that you are trying 10 atone in this way for past re nissness to an old person Tn your own family But doesn't this old lady come oftcn2 You almost wish you hadn't let her get '-Started-" What are you going 10 do about it2 Run. quick. close the dCor softly and hold your breath there. shes gone. hobbiinE. on her way How do you feel about ii? Of cour>s. you'll never bc old. lonely. neEiected'
 Heavens: Here comes Aunt Jane She comes PuffinE (not cigarettes. mercy no. She raises the roof if she catches any of the young contingent of the family thus indulginE)- but she is so fat she puffs when she walks She likes 10 tell you of her illness. of her investments She keeps you on tcutcr hooks as 10 whether or not she is going to mention you in her will once she nearly caught you running from her (you denied it. but she looks suspicious of you al timesb. and now you have to go to meet her 2s though you are really glad to see heri
The Bridgeport times and evening farmer., 1921-01-31

4 SOUP bone. a soup bunch with A plenty of parsley. a large chicken.
 half pound of macaroni. half pint can of tomatoes. three-quarters tea spoonful rice. Make the mayonnaise with three eggs in the morning. using the whites of the eggs for the corn starch pudding. which make at the same time and put away in mold 10 harden; also put aside the rice to soak in cold water. Five hours before din- ner put on the soup bone with the neck Of the chicken. as every little helps. An hour before diner sut up the soup bunch. saving part of it Tor the tomato sauce, as one or two spriSs of parsley and a small onion- Put the remaining vegetables (first frying the onion) into the soup. leaving only sprig of parsley for the chicken Cut up pieces of chicken. which fry in some hot dripping: put them into a stewpan. add to the drippings (about a tabIespoon) a teaspoon of gdour. and. when rubbed smooth. a pint Of hot water, a ladleful of the soup taken from the soup kettle and a sprig of parsley choped fine Add this now to parsley chopped fine. Add this now to the fried pieces of chicken in the stew pan. let them simmer until about five minutes before dinner
 For the croutons. cut some bread in rather large dice. say three-quarters 6i an inch square: fry. or rather saute. them in little butter. turning all ths sides of the bread to allow it to become | brown. lace the dice in the oven or
The Bridgeport times and evening farmer., 1921-01-31

Y T would be adding insult fo Injury to
 \ as much as suggest to those lovers A of wine when it is red" that -abitha Tea is making brave effort to usurp the place of old John Barleycorn. had anything to do with 1t or not, it would seem possible that a great many who faithfully mourn the deceased are trying to drown their sorrows in tea. Otherwise why has tea so suddenly be- come the beverage of the day? If things keep on as they have been going for the past month so in a. short while we may expect to see 1t served
 in shops and offices as 1t is on ''the Strand"
 A while ago there were many of us who were not quite sure whether we liked tea or not; in fact, there were not a few of us who looked upon 1t chiefly as good for medicinal purposes
 but now-well now, if that is settled that we are going to have to depend upon to quench our thirst the sooner we cultivate a taste for it the better.
 When we come to think about the matter we realize that there are count less things we don't know about tea and very few that we do- Where does it come from? How many kinds are there? What are it's constituents, and so forth and so on? And if We are to vided, of course. we are not already committed to grape juice-it wouldn' be a bad idea to find out few facts for our own edification.
 Once upon a time certain SageS con- ceived a notion that tea was unhealth- full, and at their instigation one of the daily papers set about to prove it. They
The Bridgeport times and evening farmer., 1921-01-31
With Paint and Brush.

This, as we'll as the bedside table and chairs, were painted the same soft gray as the bureau, and so well camouflaged that the young girl failed to recognize the old oak furniture on her return for the Thanksgiving holidays.
 The only actual expenses, for the labor was a labor of love, was for the saws, the dye, the paints and brushes, the cheese cloth and the brocade, and con- sidering the charming results the amount involved seemed very small indeed. For fortunately the room did not require re- decorating, for the pearl gray wall paper harmonized well with the color scheme and the woodwork was ivory white.
 But the floor presented somewhat of a problem. Although hardwood, it had been painted a dark, ugly brown. It was decided to paint it solid black, to offset the brilliant Colonial rag rugs which Mother intended to make her Christmas contribution to the, refur- bished room.
 The delight of the young girl can well be imagined when she returned home to find so charming room, and she nc longer hesitated to invite her college friends to share her quarters with her
The Bridgeport times and evening farmer., 1921-01-31
THE "GARNISH"
 HABIT.

TT certainly pays every housekeeper to
 have the garnish habit for making her table dainty, fer every common every day dishes that are economical are kept from becoming monotonous if they are thus made temptingly attractive.
 In the winter it is. of course, harder to obtain fresh green for garnishes, but there are many other substitutes that are both artistic and good to eat. Among these are hard boiled eggs. jelly, olives. nuts. dates, pimentoes, pickles and beets. Of course, every one thinks of garnishing salads with a delicate spris of celery or a lettuce hear, but such dishes as cold meat, roasts, hash and made over dishes are all so much better looking if garnished also.
 The sprig of parsley that the butcher throws in with roast, or that comes in a bouquet of herbs or vegetables for the soup, may be used over and over for week by being placed in water between meals Parsley is such an attractive garnish for so many foods. Fish. and salmon particularly, is more appetizing g decorated with this touch of green. al- though slices of lemon are also effective garniSheS.
 With many hot winter dishes vege- | tables are suitable and practical gar nish that can be eaten. For example. a platter of six small lamb chops will serve a luncheon party of six very Suc- | cessfully if garnished with a can of l green peas and then some small carrots 1 Drowned in cubes. The color effect is | very pretty, and when potatoes and i salad are added to the menu no other meat or vegeta bles are required. Thus a garnish becomes a practical meat | stretcher.
 For boiled leg of lamb. boiled whole turnips should surround the platter Sometimes carrots and turnips are
 cut out in the centre, doughnut fashion
 and strung on the bone end of the lamt for a dress up meal. For roast pork | sliced apples, pan baked, are a frequen
 garnish.
 Cranberries are a cheerful garnish thi
 time of year. They may be used eithe
 raw. cooked or in jelly. For a holida,
 salad whole hard white cabbag
 stuffed with a semi-sweet mixture 0
 Malaga grapes, nuts and chopped celer-
 and cabbage, is delicious looking gar
 nished thickly with shredded cocoanu
 over the top and speared all around tn
 opening with toothpicks holding rav
 cranberries to thus gayly encircle tn l salad. Cranberries have much the sam l effect as cherries and may top off indi | vidual plates of salads, such as col
 slaw, combination potato or Waldor
 salad. Cold shced beets and pimen
 toes may be used as symbolic garnishes
 as they can be cut with a sharp knif
 into such designs as a daisy, star c maltese cross. A poinsettia is pretty O l a Christmas salad. Initials can be GU . from these garnishes for birthday c similar celebration.
 makes candle garnish for individus | salad.
The Bridgeport times and evening farmer., 1921-01-31
HELPFUL HINTS.

Succotash is a good main dish for spring luncheon.
 Wornout silk underwear makes ex- cellent dusters
 Scalloped cheese Is a delicious dish for luncheon.
 Goldfish can be stuffed and baked like any other fish.
 Bread griddle cakes are an economical way of using up stale bread.
 Oily fish are more nourishing. but not quite so digestible as non-oily kinds.
 The brush and comb should be washed once a week in ammonia water.
 Desserts made with dates, raisins and other sweet fruits require practically no sugar.
 Baked beans crushed and seasoned with chopped pickle make good sand. wich filling.
 When washing kid gloves leave some soap on them. They will be much softer and more pliable.
 Keep your lettuce in a glass jar sealed light and place in a cool place. You need only to wash it and it is crisp ana fresh. To restore the original whiteness tc ivory articles which have turned yellow ub with a flannel moistened with tur. pentine.
The Bridgeport times and evening farmer., 1921-01-31

TN these days of high prices it often goes hard with mothers of young
 daughters to have to refuse them luxuries that a few years ago would not have been out of the question, but which today seem like wild eXtravagance. Such was the case of a young college girl recently and this is how her mother met the situation:
 Before returning to college last fall she asked her parents if, by combining g her birthday and Christmas presents. since they both fell close together, it would be possible for her to have a new set of bedroom furniture. This did not seem an unreasonable request, for her room furnishings were decidedly shab- by and out of date. and as she ire quently invited her college chums to spend week-ends and holidays with her,, she naturally felt that 1t was her due to have more attractive room. Harrassed with many ex- penses, Mother" was decidedly taken aback, but she promised that at least things would be improved by Thanks giving, and daughter departed happy in the realization that her mother was , both clever and resourceful.