davidaulloa/AmericanStories huggingface dataset:
Sioux County pioneer., 1922-09-14
Word of Hlo,,pI,,e. Hl,,I,,

4 "A railway lawyer tells Of a mailing
erer who finally got into real wreck.
He was rushed to-a hospital In an un-
conscious condition and was operated
on at once. After the operation, still
dazed from the anesthetic. he said
feebly:
'NVhat is this place7"
"You have" the house surgeon an.
nounced, "been badly injured in an
accident on street car, but you will
recover" +.
s'Recover!" said the man. bracing
up. Recover! How much Pitts.
burgh Dispatch.
Sioux County pioneer., 1922-09-14
WASTE Of GRAIN EACH YEAR
Much Loss Caused Every Season BY
Poor shockina-Mah Driving
52s Binder Can Help. a

Every season there % much waste
q grain caused BY poor shocking. Tie
man driving the binder can help the
shocker by making timely adjustments,
20 that all the bundles are Of proper
size and shape and the band placed In
the proper position on the bundle
Sioux County pioneer., 1922-09-14
The Men Closed In.

''Your window exhibit of bathing
suits worn by live models made hit,
l hear"
ut was poor business" replied the
merchant, gloomily. "Our object was
to sell the suits to women. No woman
got within forty feet Of that window"
Birmingham Age Herald.
Sioux County pioneer., 1922-09-14
Fre.hen 4 Heavy skin

Freshen Heavy Skin
With the antiseptic, fascinating Cuti.
cura Talcum Powder, an exquisitely
scented, economical face, skin, baby
and busting powder and perfume.
Renders other perfumes superfluous.
One Of the Cnticura Toilet Trio (Soap,
Ointment, Talcum) Advertisement,
Sioux County pioneer., 1922-09-14
Joy

JOY.
At the wedding there were three
happy persons:
The father, who passed the cos,
Of one daughter to a perfect stranger.
The preachers wife, who got the
wedding fee.
The best man, who had been reje....
ed for the last time by the BRIDE
Richmond Times-Dlspatcb.
Sioux County pioneer., 1922-09-14

4 Human penchant for accumulating
articles one doesn't want is tempered
by rummage sales.
Sioux County pioneer., 1922-09-14

with the storage bins or shelves ar.
ranged on either side. The cabbage
is placed on shelves In layers one to
three layers deep, or in crates or
ventilated bins. Banks, pits, and eel.
lars are also largely used for the
keeping Of the crop.
Sioux County pioneer., 1922-09-14
The Lel.ureIx unriahteou..

The IeISureIy Onrt0hteouo.
"Are there any moonshiners in this
part of the country?
q ''Not any more," replied Farmer
COrntOssel.
. 'YOu run them out?"
.:'No. They got rich and moved
away"
Sioux County pioneer., 1922-09-14

Question.
1.-THE pOets' corner"
"Huh? Has somebody gotten UP 5,
corner in pOets7"
Sioux County pioneer., 1922-09-14

The spectator often sees better than,
the actor. ", G. ,i a
Every evening, Wilmington daily commercial., 1922-05-04
Mushroom a In Bor,iclaise

One pound of best mushrooms,
one tablespoon of oil, twelve whole
pepper-corns, pinch of salt.
Peel the mushrooms; scrape the
stalks; wash; remove the earthly
ends: drain and cut in even pieces.
Put them into bowl with the oil,
salt, and black pepper-corns. Let
them stand two hours. Melt a piece
of butter the size of a hickorynut
in saucepan. Now drain out the
mushrooms; put them into the
saucepan with the butter and stew
for six minutes. Meanwhile, pre-
pare the sauce as follows:
Three tablespoons of oil, one
teaspoon of chopped parsley, one
Glove OF garlic, crushed and chop
ped. one teaspoon chopped chives.
Put these ingredients into a
saucepan; stir over the fire for five
minutes: then pour the sauce over
the mushrooms and serve on large
Croutons fried in butter.
Every evening, Wilmington daily commercial., 1922-05-04
BROWN mushroom Sause

Prepare a pint OF mushrooms by
euttins on tho stalks. peeling the
tors and cutting In quarters: boil
twenty minutes in enough stock TO
iust cover them, then add one
fourth ~ teaSpoonful OF nutmeg,
cayenne and salt 20 taste: thicken
with brown -four, boil two or three
minutes, beat IN n tablespoonful Of
butter. add toaspoonfuu (more IL
you ltke) of lemon Juice and serve
Hot water may be used In place OF
the stock. IN which case use two
tahle~roonfuls OF butter. putting
IN one when tho mushrooms are
nearly done and adding the other
after removing from the kettle.
Every evening, Wilmington daily commercial., 1922-05-04
From Time of the Ancients,
Mushrooms Have Been
Considered a Delicacy

MUSHROOMS, since timeout,
M mind. have been considered
~'S 4 delicacy. Indeed. they
were one OF the standby dainties of
ancient Greece. and tho Romans.
too. looked upon them much as we
do today--as a dainty II would be
rather difficult TO do without.
There was a Roman provcrb. set
down by Martial. which said:
Gold and silver and clothes may
be trusted to a servant. but not
boletus "a mushroom popular at
tho time) because ne will eat II on
the way" And that shows just
about what was thought OF mush-
rooms.
Nero called them the food OF the
gods, and one mushroom was
called smanita caesarea. or Cae-
sar's mushroom, because of the
fondness OF one the imperial rulers
OF Rome for this dainty edible
fungus.
In those days ~ In these there
ware sometimes mistakes made be-
tween edible and poisonous fun
gus. and the Emperor Claudies.
uncle OF Nero, died as a result Of
eating mushrooms. However, as
they were prepared under the di-
rection OF the gentle Agrippina.
and under the hands of the skillful
cook Locustas. there is some doubt
as 20 their having been toadstools.
II would have been quite as easy
TO poison mushrooms as anything
else In those poisoning days.
Every once in 4 while a great
hue and cry goes up because there
is so much waste every year of
edible fungus. We eat only few
varieties. And anyone who has. in
the summer woods OF Michigan.
for instance, gathered those big
puff balls and fried them in sour
cream In a chatting dish. knows
just how delicious some varieties
OF fungus usually neglected can be
II Is an interesting fact that the
primitive people OF many lands
have eaten mushrooms. 1t is said
that in TERRA del Fuega the ma
tives live largely on mushrooms
and In Australia the natives eat
them, too.
II is practically never that one
hears Of case Of poisoning from
the mushrooms sold fresh or can
ned In the shops. II is far better
Ia buy these than 10 trust to your
own or your neighbours knowledge
unless that is absolutely sure.
Every evening, Wilmington daily commercial., 1922-05-04
Think it Over and Maybe
You Can Solve Your Pro-
blems Without Trouble

That was all. With her working
plan she went to the carpenter TO
see how much this work would
cost-and the price was not high
one to pay for having her house
hold problem solved.
But she never could have
worked out the problem IL she had
remained at home.
Some housewives seem TO think
that the only kind Of conveniences
are those that are run by electricity
or that are very expensive-things
that you go TO the store to buy and
then pay for very literally. You
know the sort-electric washing
machines, electric and gas man
giles, vacuum cleaners and the
like.
Well, these are conveniences, TO
be sure, and if you can possibly
afford the initial expense they are
always a good investment. But
there are other little conveniences,
things that don't cost much
sometimes things that don't cost
anything in actual money, that
will save as much of the busy
housewife day week. Doubt
less it does. Vacuum cleaners
save many, many hours and much
strength. But sometimes these
other conveniences save just as
much time.
| Now what are thew
Here is one. 1t is a matter OF
arrangement. 1t is having your
kitchen arranged 80 that when YOU
dry your dishes you can put most
OF them direct into the shelves
where they belong, instead of hav-
ing to place them on tray on
table later to be carried into an
other room and put away in cup
board that you must stoop dowr
to see. Then there is much tim,
to be saved by having the place!
for your food convenenientl,
placed. II you have to walk dowI
J cellar every time you want to ge
: butter or milk, this takes man,
minutes a day, hours week pos
, sibly.
! Having kitchen utensils wher'
, they can be reached easily is an
other convenience that saves tim
! more time than you realize un
) less you compare the actual step
you take in preparation Of a mea
/ when the utensils are hung wher
4 you can reach them from you
) work table and stove and the step
4 you would have to take were the
a slowed away in cupboard at on
). side OF the kitchen.
Every evening, Wilmington daily commercial., 1922-05-04
Mushrooms and Eggs

Peel and mince pound cooked
and one-half dozen
hard-boiled eggs. Mix with one
cup hickorynut meats. add the fol-
lowing dressing and serve very
cold: Cream dressing: Beat TO a
cream one tablespoon (heaping)
butter, same of flour. Stir into
these one beaten egg, one table
spoon of sugar, a teaspoon salt
and one-half teaspoon each dry
mustard and white pepper. Add
four tablespoons strong vinegar
and two of water. Cook until
thick, and just before serving add
one-half cup of cream.
Every evening, Wilmington daily commercial., 1922-05-04
Making Your Own.

Now that decorative hsndker-
chiefs are In vogue again, many
women have taken 10 making
them.
The little squares OF colored
linen, with whipped edge and
patterned edge run In with colorsd
threads are fascinating needle
work, and are not dif1cult TO make
IL you know how.
At tho top Of the sketch little
diagram OF the first step in the
making OF one Of these handker-
chiefs Is given. Pull a thread
across one edge OF the handker-
chief. Skip thread and then pull
two more. Then pull out one end
OF the skipped thread and tie II
once through a looped thread.
tdouble thread, long enough to
reach across the handkerchief
With pin get hold Of the other
end OF the skipped thread in the
handkerchief and gently, carefully
pull 1t through. II will bring the
colored thread with IL, without
breaking. IL you work carefully.
The point Of pulling a thread or
two on each side Of the one you at
tach your colored thread to 4. "a
give tho thread you finally pull
plenty OF room so that the strain
won't break IL.
And II won't, II you do the work
; with ordinary care and skill.
Every evening, Wilmington daily commercial., 1922-05-04

q HEAD master at one OF the |
~ largest and most richly en-
- dowed boys boarding schools
in the country said the other day
that the best school in the world
was only about one tenth as good
for the boy who attended II as the
boy own home. That doesn't sound
like a very gooG boost for his own
school. But il was the actual con-
viction of this teacher after many
years observation of boys of the
boarding-schOol age.
And this remark might very
easily lead some mothers to in
Quire of themselves whether their
home was of the sort that actually
was ten times as good for a boy
as the best boarding school. Some
mothers have the attitude toward
their boys that they will be more
manly and less effeminate If they
are not given too much care. They
like to think their boys are the
sort who will eat anything, will
sleep on anything and will put up
with anything generally. If there
are guests the boys are packed off
TO the garage or the attic. "Oh,
the boys don't care where they
sleep" is the comment. If there
isn't enough Of a certain dish to
go round at dinner the boys go
without. They can have more
bread and butter" says the
mother. Boys will eat anything" "
Now, of course it is good plan
to have boys adapt themselves.
But when you assume the attitude
that the reason they are adapting
themselves is because they are un-
/ important members of the house
hold for whom anything is good
enough you will be very apt to be
raising mute resentment in the
boys heart. If, on the contrary
you give the boys to understand
that they are expected TO make
these sacrifices because 1t is the
part of well-bred young men TO de-
such things, you will have shown
greater wisdom.
One of the things that makes 6
home better than boarding schoo
is because in the home a child ha!
an opportunity to get clearer
idea of what adult responsibilities
really are. He gets an idea o.
what norml, home life reall,
amounts to. For this reason yoi
should take your children int
your confidence. Give them al
idea of the problems you have Il
face in meeting the high cost o
living, make them understand tina
the father of the household sacri
fees much for the children's sake
and If you feel that all this sacri
fee is worth while because OF tn
pleasure you derive from you
children, don't be afraid to lie
them know that, too.
Every evening, Wilmington daily commercial., 1922-05-04

-HERE may be something
wrong some way with your
= household arrangements. Most
have an annoying CON
sciousness that there Is something
wrong. 1t is this annoyance and
worry usually more than the
weight OF the work itself that
makes housework and household
supervision intolerable. 1t may be
a matter OF adjustment OF serv-
ants duties. II may be the loca-
ton OF the refrigerator. 1t may
be a question of getting the wash
ing and ironing done satisfactorily.
1t may be the problem of meals on
time. 1t may be almost anything.
seemingly trivial, but that still un-
hinges the whole task of house
keeping.
Now II you are the housewife, II
you are in charge Of the house
keeping venture, then obviously
you are the one who can best solve
the difficulty. To get some outsider
in to cope with the question would
be as foolish as it is for q busi-
ness man of experience to hire a
young college graduate in as an ef-
ficiency expert to tell him how to
speed up production or eliminate
friction. 1t sounds all right but II
doesn't usually work out.
You must be the one to solve the
problem. But truly the best place
to solve your problems isn't always
at home.
One woman who felt that some
thing was radically wrong with
her housekeeping, that equipment
was inadequate and that the sys
TEN needed revision, made up hel
mind to take a few weeks respite
1 from her work. She hadn't beer
away from home week before sh'
sat down with a pencil and paper
She was making a rough floor plal
of her house. She had come t
the conclusion that what was th'
main trouble with her system wa
that she didn't have enough place
to put things. 1t seemed 30 clea
from the perspective she then en-
joyed that IL there were plac
enough for things then disorder
would be eliminated and the Who'll
question Of keeping house woul
, be ssimplifled. She was markin
on her rough ground plan place
where shelves and drawers Nigh
be built in. An extra shelf or SO l
the kitchen, chest of drawers !
useless. space Of the upstair
hall, a shelf In the bath room,
row of shelves in the sewing ROOF
and some drawers in the nurser!
Every evening, Wilmington daily commercial., 1922-05-04
The Handkerchief is Firmly En-
sconced in Fashion as a Decora-
tive Feature of Women's Wardrobe

tho custom OF carrying the train
over tho left arm and a handker-
chief In tho right hand lis shown
as 4 ususl pose of fashionable
women. Men thrust their hand
kerchiefs in their pockets, allow
ing tho lace or hemstitched border
to appear at the top, and women
followed this fad when they sf-
fected masculine clothes.
For many decades II remained
the fashion to carry the handker-
chief In the hand. II was held in
the center so that the decorated
edges might be seen TO advantage.
and sometimes it was carefully
tucked into the girdle so that the
lace border might not be lost 70
view.
Every evening, Wilmington daily commercial., 1922-05-04

DASHED potatoes are never so
M good when made from new
ava potatoes as those made from
full grown potatoes. In fact many
cooks never make this dish from
young potatoes. So now that new
potatoes are still out of the reach
of most Of us. it is a good time
10 make most of the kind we have.
Sometimes potatoes at this time of
the year are not fit for plain boil
ing but they are none the less ap-
petizing if well mashed. Although
there is some economy always in
cooking in their skins nevertheless
il seems to be agreed by old fash
ioned cooks that for mashed pota-
toes they should be pealed first,
and left in coldl water for an hour
or more before boiling. Some
people cut large potatoes in half
or quarters when preparing them
for MASKING. as they take less time
to cook, but il is better not to cut
them as they absorb a good deal
/ OF water this way and lose flavor;
the should cook from half a n hour
TO three quarters, depending on
the size. If you steam them
which is a good thing to do-al-
low somewhat more time.
Perhaps you use a vegetable
ricer for your mashed potatoes but
the old fashioned method of mash
ing them with a potato beetle" OF
wooden masher makes then
smoother. They should be thor
oughly drained when cooked anC
then turned into a wooden bow
and mashed very thoroughly. Nov
turn them back into a stewpan an,
add butter and hot milk enough
to make creamy. Some cooks ad'
salt when they are boiling but /
is better not TO mix the salt unit
you add the milk. taking care t
mix it in very thoroughly.
Keep hot over hot water unit
just time to serve and then plac
in a vegetable dish, smooth owe
! the top, marking it neatly with
knife and, if you like, sprinklin
over the top little paprika.
Mashed potatoes may be serve
attractively in the same dish wit
: certain sorts Of meat. 1t is a goo
} idea If you are serving sausages
: to make a mound of mashed pota
= toes in the center of q platter, al
! ranging the sausages around th
Every evening, Wilmington daily commercial., 1922-05-04
Making Their
Clothes

HERE Is usually real economy
u in making childrens' clothes.
over buying them. This is es.
peciaily true OF the clothes Of
young children that have 20 b.
washed very often and that cons.-
quently receive very hard wear.
For your own clothes there Is not
always such saving. To be sure
IL you buy them ready made you
do not get quito such good mate
rials az IL you make them; the
seams are not 20 secure. they pull
out more easily than II you make
them yourself; but these defects
are not so apparent because your
clothes are not treated so roughly
as are those of children.
II you make your own children's
clothes you can have especial re-
gard for the laundry. Many very
good looking clothes can be mad.
from crepe and other fabrics that
need to be ironed. Then many OF
them can be made without gathers
so that the problem OF ironing
them is no more difficult than
pressing a pillow case or towel.
II you have a mangIe this sort Of
fat garment is especially desirable.
This may be done by using kimono
sleeves and making use of their
strings instead of gathers inset in
bands.
1t is always a foolish thing to
combine brightly colored fabrics
that may run with white fabrics.
For instance IL you are making a
suit OF brown cotton goods that
may run IL it is far better to com
bine II with yellow or tan for
trimming than TO use white with
ii. II the brown runs a little in
the washing IL will not be OBJ
served with the tan or yellow but
Ii will make the white look dirty
Moreover II a garment is partly
: white you hesitate about having it
. washed with the colored goods or
, with the white goods. II it goes
with the white things the color
: may tinge the other white things.
: but II il is washed with the col
: ored things the white may be
slightly tinged from the other
= colors. For this reason IL is al
3 ways foolish in making sailor suits
l or MILDLY blouses to make them
4 with navy blue flannel collars at
. tached to white cotton waists. The
navy blue flannel is sure to run a
!. little. Moreover If you want to
keep the blouse looking attractive
: you want to be able to boil 1t and
8 bleach 1t in strong sunlight occa.
j sionall And this OF course you
y cannot do il it is attached TO a
d blue flannel sailor collar. Foi
: this reason the sailor collars
?. should be detachable. or yor
g should make the sailor suit up in
e all whitA
Every evening, Wilmington daily commercial., 1922-05-04
ESCallaped Mushrooms

When you have used the tops of
mushrooms for garnishing, the
stems may be utilized in n very
good dish OF escalloped mush-
rooms. Cut the stems into small
pieces and cook until tender. Put
in small buttered baking dish in
alternate layers with breadcrumbs.
pour white sauce over them. dot
with butter and crumbs and bake
until brown.
Every evening, Wilmington daily commercial., 1922-05-04
Fried Mushrooms

Peel large mushrooms and cut
the stalks close. Have ready in a
frying-pAn some sweet oil. pepper.
and salt. When hot. put in the
mushrooms and fry until thor
oughly heated. about FIVE minutes.
perhaps less. Too much cooking
will tougher them. Serve on neat
ly-trimmed and buttered slices Of
thin toast. putting one teaspoon OF
wine. white or sherry. on each
mushroom.
Every evening, Wilmington daily commercial., 1922-05-04
Mhlic Nnshrnnm Sance

roll the mushroom In rich.
white stock made Of veal or
chicken, thicken with -four rubbed
smooth IN butter. n tablespoonful
OF each 20 half a pint OF broth. add
few spoonfuls of cream. a little
nutmeg. cayenne and salt 10 taste
Serve very hot. A nice sauce fo-
boiled fowls.
Every evening, Wilmington daily commercial., 1922-05-04
Mushrooms Stewed in Cream

Clean one pound fresh mush-
rooms. Break into pieces, If large.
Saute In hot water. Put into Cas-
ssrole. Cover with rich milk or
cream. and let simmer gently for
twenty minutes. To thicken cream,
blend smoothly one level teaspoon
four with three or four table
spoons milk for each cup OF milk
used for stewing. Add thickening
to mushrooms when about half
done. Season 10 taste with salt
and pepper. Will serve four per-
sons.
Every evening, Wilmington daily commercial., 1922-05-04
Baked Mushrooms

Peel and remove the stems from
large, fne mushrooms. Lay in a
porcelain lined saucepan with a
tablespoonful sweet butter. Let
the juice gradually draw out, then
season lightly with salt and pep
per, and saute. Put round slices
OF toast in the baking dish, cover
with mushrooms and liquor from
the pan In which they have been
sauted. cover with the glass bells
that come on purpose for mush-
rooms and bake for from fifteen
TO twenty minutes. When ready
to serve add a tablespoonful hot
cream TO zach dish and serve un-
der the bells. IL you have no
bells. let the mushrooms simmer
six minutes In the porcelain sauce
pan, adding as much cream as you
Every evening, Wilmington daily commercial., 1922-05-04

edge. Mashed potatoes may be
served In the same way with boiled
lamb or pork chops.
Every evening, Wilmington daily commercial., 1922-05-04

have mushroom liquor, season
with salt and pepper, and serve on
slices of delicately Drowned toast.
Every evening, Wilmington daily commercial., 1922-05-04
The Schoolboy's
Home

HEAD master at one Of the
largest and most richly en-
dowed boys boarding schools
Every evening, Wilmington daily commercial., 1922-05-04
When They Were Hand-Kerchiefs

In France in the period follow
ing the Revolution handkerchiefs
were proudly displayed by all
classes. They were seemingly
much larger than those displayed
today. But they were Of fine ma
terials so that they were not bulky.
The women carried them in the
hand. In quaint prints of the time
Every evening, Wilmington daily commercial., 1922-05-04

Is usually real economy
u in making childrens' clothes.
cvay hvxy1,~ 49, TIL.
Every evening, Wilmington daily commercial., 1922-05-04
Mashed Potatoes

NKASHED potatoes are never so
M good when made from new
Ava DOtatOes as those made from