davidaulloa/AmericanStories huggingface dataset:
The Colorado statesman., 1923-02-24

must be made for opening the oven
door readily. The oven is usually on
the right and the firebox on the left,
but in some stoves this is reversed.
Where room is limited, an oven door
that opens downward instead of to
right or left is a convenience.
Room for Water Boiler.
Room must be allowed for the hot
water boiler, IL there Is one. 1t need
not, however, be placed at the side of
the range, but may be suspended from
the ceiling, though the horizontal boiler
Is not so effective as the vertical type.
1t must, however, never be placed be-
low the level of the range, as the water
will not circulate 'and heat satisfactor-
lily under this condition. Since boiler
gives off considerable heat, it may be
economical sometimes to put 1t little
distance from the stove and where this
heat may be utilized as for example,
in the bathroom, say household spe-
.calists of United States Department
of Agriculture.
The floor under the stove or range
should be made of or covered with
base of cement or brick is best, but
when this is impossible some one of
the composition materials, made of
mixture of cement and asbestos.
which can be bought by the square
foot, will do very well as a protec-
ton for the floor and also for the
walls back of the stove. Sheets of
metal placed directly over wooden
walls near the fire box of a stove are
not sufficient protection. Some archi-
tects recommend a layer of plaster,
preferably on metal laths, and sep
arated from the wooden wall by metal
,urring. AS an added precaution,
sheet metal should be blocked away
from the plaster with metal pieces.
Fuel Is Big Factor.
The kind of cook stove chosen VIII
be determined largely by the available
fuel supply, and its size by the amount
of work to be done with II. 1t should
be of reliable make, not only to in
sure good construction but also to
make sure that parts can be easily re-
new ed as needed. A larger range than
Is needed for cookery is often selected
In many homes where the kitchen fire
is used for cooking and also for heat
Ing in cold weather. 1t would be wiser
N many cases to use liquid fuel stove
IN winter for cooking purposes or else
10 have small range for cooking and
additional heater for warming the
, ritchen in winter, thus saving fuel and
ivoiding the everheating Of the house
% summer.
The Colorado statesman., 1923-02-24

two taUicspoOnfuls of softened gela-
tin. Arrange the fruit, the pears in
quarters and the sliced pineapple in
mold and when the juice Is rather
thick begin to fill the mold: after each
layer wait for the jelly to stiffen be-
fore adding another layer of fruit. Set
away to stiffen and serve unmolded on
a bed of lettuce. Serve at the table
with bowl of mayonnaise. The
mayonnaise should be highly seasoned
and mixed with whipped cream.
Dessert de Luxe.-Fill cream puff
shells or eclairs with ice cream and
serve with a hot chocolate sauce
poured over them. Serve at once.
Stuffed Potatoes.-Peel large pota-
toes, make hole through the center
with an apple corer and draw a small
sausage or a roll of bacon through the
hole. Place in a baking pan and roast,
basting with a little bacon fat. A
piece of bacon may be placed on top of
each potato and ii will do the basting.
Luncheon Salad.-This is filling
enough to serve as main dish: Take
a small can of peas, drain them, add
hiii lAio VI u NupAul VI pNuhuio
shelled and rolled like coarse crumbs,
one-half cupful each of chopped olives
and celery, slight grating of onion,
seasoning to taste; add a good, we'll
seasoned salad dressing either boiled
or mayonnaise and serve on leaf of
lettuce
A can of clear tomato soup will make
n most delicious tomato sauce. Add
any desired seasoning, reheat and
serve poured over the meat loaf or
with the fish or sliced. reheated cold
meat.
Fish Hash.-Pass hot, boiled. salted
potatoes through a ricer; to one pint
of potatoes add one egg well-beaten,
two tablespoonfuls of butter salt and
pepper to season; add an equal amount
of seasoned, cooked fish faxed, hot or
cold. Make into small cakes and fry
In hot bacon fat. Serve garnished with
parsley.
Maple Sauce.-Take one cupful of
maple sirup, add one teaspoonful of
cornstarch mixed with two table
spoonfuls of butter, cook until the
starchy taste is entirely removed. stir
ring constantly This sauce is good
on ice cream, cornstarch pudding,
custard, junket or plain boiled rice.
The Colorado statesman., 1923-02-24
LEFTOVER RICE FOR
MAKING HOT MUFFiNS
Easiest Ways for Disposing Of
Waste Material.

prepared by the United States Department
OF Agriculturel
One of the easiest and most palat-
able ways of disposing of small
amount of leftover cooked rice is to
use it for hot mullins or waffles In
combination with corn meal or wheat
flour, suggests the United States De
partment of Agriculture.
Rice Waffles.
l cupful cooked rice. Y cupful sweet
l cupful wheat flour. milk.
/ teaspoonful salt. 3 eggs.
~ teaspoonfuls bak- l teaspoonful but
ing powder. ter. drippiDgs. or
other fat
Press the rice through coarse
sieve. Sift the flour, the salt, and the
baking powder together, then add the
milk, the yolks of eggs, the rice, and
the melted fat, and finally fold in the
beaten whites of eggs. Have the
waffle iron hot and well creased. This
recipe may also be used for rice frit-
ters by adding one tablespoonful of
sugar and frying in deep fat. If pre-
ferred, the grains of rice may be left
whole.
Rice and Corn Mullins.
2 cupfuls corn meal. l cupful o o k e d
l tablespoonful sug- rice.
ar. 2 cupfuls sweet
u teaspoonful salt. milk.
~ teaspoonfuls bak- 1 egg.
ing powder. l tablespoonful fat
Sift the meal, the sugar, the salt.
and the baking powder together. Mix
the rice, the milk. the well-beaten egg,
and the melted fat; then add the meal
and other dry ingredients. Bake the
mixture in well-greased muffin pans.
This will make IA to 1S average muf-
fins.
The Colorado statesman., 1923-02-24

until well-mixed. Pour into a hot
omelet pan in which a tablespoonful
or two of oil or butter has been heat
ed; cook over slow fire until the
bottom is set stir and lift the edges
while cooking, so that the omelet will
be evenly cooked. Set into hot oven
to cook the top; fold and serve, after
spreading with a cupful of any pre-
ferred kind of creamed vegetable.
Valenciennes Eggs.-Put one cupful
of strained tomato into saucepan 4;
when hot add four tablespoonfuls of
cheese and one cupful of boiled rice; ;
stir until well blended and hot, then
add salt, pepper and one-quarter Of a
teaspoonful of grated nutmeg. Brush
an earthenware dish with little melt
ed butter and make a border of rice
using one cupful, then a border of the
tomato and cheese. Into the center
drop four eggs. Season, sprinkle with
minced parsley and cook for four or
five minutes in hot oven.
Eggs in Bread cases.-Cut slices of
bread two and one-half to three inches
thick, then cut the slice into rounds
With a small cutter cut out the center,
scooping out hollow TO hold an egg
Brush the cases with butter on the In
side and out; break an egg In each {;
sprinkle with seasoning and set into a
hot oven to brown the bread and cook
the egg. Serve garnished with a
spray of parsley and curled bacon.
Rice and Baked Eggs.-Arrange a
platter of boiled rice, making depres-
sions with the back of a spoon for
each egg TO be served. The rice
should be well seasoned. Break an
egg into each cavity, sprinkle with
seasonings and set into the oven to
bake long enough to set the egg. The
platter may be placed in dripping
pan containing hot water to keep IT
from glazing.
The Colorado statesman., 1923-02-24
M2UyHhylW @
q OzoCMNC

Rub the mud stains from clothing
with a raw potato.
Use red-hot iron for softening the
putty to be removed.
Wipe out the bathtub occasionally
with a cloth dipped IN kerosene.
Spinach and carrots are iron-build-
ing vegetables. Don't neglect them.
A crust of stale bread boiled with
the cabbage will ABSORB the disagree
able odor.
If a small piece of soap is added
to the stove blackening it will make 1t
stick to the stove.
Beat pinch of soda into custard
cooked moment too long and 1t will
entirely change its consistency.
A few slices of raw potato added to
soup that is too salty will make 1t
just right. After the soup has been
boiled a few minutes remove them
The Colorado statesman., 1923-02-24
COOKING MOST DRIED FRUITS
Most Important Point to Be Observed
Is Not to Soak or Cook In Too
Much Water.

Dried fruits are usually given long,
slow cooking in water below the boil
ing point. They may be soaked for
few hours, or they may simply be
washed and put directly into the warm
water for cooking. The important
point to be observed, says the United
States Department of Agriculture, is
not to soak or cook in too much water.
The dried product cannot be expected
to have as much flavor as does the
fresh, so pains must be taken to dilute
that flavor as little as possible.
Most recipes for cooking dried
prunes and apricots direct that two
cupfuls of water be used to one cupful
of fruit but better-tlavored product
will result if equal measures of wa
ter and fruit be used, and the cooking
is done slowly in a tightly covered YES
sci, so that little Of the steam escapes.
Dried fruits may be sweetened slight
ly with sugar or with any sort of sirup.
They usually contain good deal of
sugar themselves. They are to be used
for sauce, in puddings, fruit cakes and
cookies, compotes, whips, souffles, and
even salads, much as fresh fruits are
used.
The Colorado statesman., 1923-02-24

will give variety to the meals.
Potatoes are the common staple food
and with the three or more hundred
ways of serving them we should rea
sonably expect to have them prepared
in other ways than baked and boiled
and mashed and fried The following
Is a way to serve them which will ap-
peal to the appetite and give a pleas
ant change:
Spanish Potatoes.-Boil potatoes as
usual, using the small even-sized ones.
In the serving dish which is hot, put
two tablespoonfuls each of butter and
finely-minced onion, turn in the hot
potatoes which have been drained and
shaken over the heat, to remove all
moisture, salt and chop the potatoes,
turning and mixing them well with the
butter and onion. Serve hot. at once.
Cabbage is one of our good winter
vegetables, available throughout the
year-is rich in vitamines, mineral
salts and furnishes bulk which is
needed to cleanse the allmentary canal.
Twice a week is not too often to serve
cabbage; oftener is better. Cabbage is
more valuable uncooked. 1t is good as
a salad. as cold slaw, or cooked and
served with a dressing of butter, milk
and few crumbed crackers.
most tasty salad. which is simple.
cheap and easy to prepare is this:
Cabbage SaIad.-Chop one small
head of cabbage with one medium
sized onion. Fry a slice of salt pork
cut into very small cubes, pour over
the fat, reserving the Drowned cubes
for garnishing the top of the salad
Season well with salt and pepper. and
into the frying pan add little vine
gar; when boiling hot pour over the
cabbage which has been well-mixed
with the fat. The amount of fat and
vinegar will be determined by the size
or amount of cabbage used. The
dressing should be enough to season
and moisten well with none to drain
away.
The Colorado statesman., 1923-02-24

Rabbit Saute With Mushrooms
Skin a young rabbit carefully, clean
and cut in pieces. Put the liver inside
and add the rabbit to hot fat in fry
ing PAM season with salt and pepper
as soon as it is we'll seasoned; add one
onion, chopped fine, a small Glove of
garlic, also chopped, n dozen peeled
mushrooms, three tomatoes, peeled and
chopped, and good pinch of finely
chopped parsley, with quarter of a
cupful of sour fruit juice (white wine
Is asked for, but the fruit juice makes
n good substitute). Cover the sauce
pan and fRish cooking over moderate
fire. If the rabbit is young 20 minutes
will be sufficient time for the cooking.
Broied Rabbit.-For this dish the
neck, breast and shoulders are not
used. Break the bones in the fat part
of the legs, salt and brush with but
ter, then broil. Cook about twenty
minutes; sprinkle with toasted bread
crumbs, moisten with butter and serve
surrounded by broiled bacon. Serve
with a piquante sauce. A little may
onnaise dressing, to which sour,
chopped pickle and few olives have
been added, is good.
Pilaf of Rabbit.-Prepare the rabbit
and cut it into serving sized pieces.
Into saucepan place four tablespoon
fuls of lard or butter; add the rabbit
and, when slightly brown, season with
salt, pepper and medium-sized on.
lon, finely chopped. Allow to cook ten
minutes, then add six tablespoonfuls
clear consomme. Add one and one
half pints of boiling water and reduce
by boiling. Cover the pan and cook
over slow fire for 20 minutes
Curry of Rabbit.-Cut up the rabbit
and cook in heated fat, seasoning well
when the meat is slightly cooked; add
two medium-sized onions, chopped, and
two teaspoonfuls of curry powder;
cook 10 minutes Moisten with boiling
water to cover the saucepan and cook
% minutes. Serve with dish of hot
rice.
The Colorado statesman., 1923-02-24

pared III tne tol-
lowing manner:
Fruit Salad
Take IA small can
of pears and a
pint of pineapple.
Pour off the juices
from each can
and thicken with
The Colorado statesman., 1923-02-24
CThe Kitchen
Cabinet

tSg, i5Z5, " estern Newspaper I niOn.l
II n tired OF mustn't" said Dor
othy D.,
Oh. all day long It is nothing but
don't
Some time or other l hope-Don't your
Someone will say. Please. do"
The Colorado statesman., 1923-02-24
BUYING KITCHEN
STOVE OR RANCE
Convenient Position Should Be
Decided Upon Before Any
Selection Is Made.
ALLOW FOR OPENING OF OVEN
Hot-Water Boiler Should Never Be
Placed Below Level of Firebox-
Floor Should Be Covered With
Fireproof Material.

prepared by the United States Department
of Agriculture.)
Before choosing stove or range Its
proper position in the kitchen should
be determined. For the comfort and
convenience of the workers the stove
Is generally placed somewhat apart
from the other equipment. Allowance
The Colorado statesman., 1923-02-24

he ascribes to a lack of
knowledge of how to cook
them. However, it is
neither prejudice nor
lack of knowledge which
troubles the most of us I;
it is the lack of rabbit.
First catch your hare,
then try the following,
which the above chez
recommends.
The Colorado statesman., 1923-02-24

Is not SO fortunate as
she who has husky ones
and the only problem is
to furnish quantity; how
ever, in all homes such
times will come and it
is necessary to meet
these conditions with a
reserve of ideas which
The Colorado statesman., 1923-02-24

Let's resolve:
ITO see the big things and forget
The little nagging ones that fret
The tiny things, which added up
Can fill with bitterness life's cup"
The Colorado statesman., 1923-02-24

SaVory OmeIst.-Sep'
arate the yolks and
whites of six eggs; beat
the yolks with one-quar-
ter Of a cupful of cold
water; add salt, pepper.
chopped onion, chives or
sculllon tops; add the
yolks to the stiffly-beat-
en- whites and stir lightly
The Colorado statesman., 1923-02-24

Let us be better menl
Let us find things to do
Saner and sweeter. yet
Higher and nobler and true.
The Colorado statesman., 1923-02-24
COME TO DINNER!

The housewife who has members of
her family with tagging appetites
The Colorado statesman., 1923-02-24
WAYS WITH RABBIT

Escoffier, the famous chef, says the
lack of enthusiasm about cooking rab-
bite is rbiob
The Colorado statesman., 1923-02-24
WAYS WITH EGGS

Eggs, when plentiful, can be used as
a main dish, taking the place Of meat.
The Colorado statesman., 1923-02-24
WHAT TO EAT

A pretty and delicious fruit salad
which is not expensive may be pre-
The Colorado statesman., 1923-02-24

Prepared by Unite States o
wohds
n
the
n
The Colorado statesman., 1923-02-24
--------------
The KITCHEN
/: CABINET
10. 1928. Western Newspaper union.J

Let us be better menl
Let us begin again.
Trying all over the best we know
To climb and develop and grow.
The Colorado statesman., 1923-02-24

Nua hNel ~.aQ
The Birmingham age-herald., 1923-09-02
spApns cnun ENrERrArNEp

The members of the Spades club and a number of guests were delight fully entertained Friday morning by Miss Mable Moore, with Miss Marion Neal and Miss Vernon Hayes, brides to-be, as honorees. Ten tables for and in the living room, adorned with baskets and vases of asters in rain bow colors. Minus, also in rainbow colors, were passed during the games, at the conclusion of which the honorees were presented with lovely art candles,
 The club prize was won by Miss Willie Lee Smith, and the guest prize by Miss s. E. Hayes. both being ice course was served to the guests. who were: Miss Vernon Hayes, Miss Marion Neal, Miss Margaret Smith. Miss Sarah Shafer, Miss Anna Lee Tucker. Miss Marlowe Bonner. Miss s, E. Haynes, Miss Kathrine Maddox, Miss Willie Lee Smith, Miss Nellie Adams, Miss Virginia Williamson, Miss Ethel Williamson, Miss Doris Lewis, Miss Iillie Montgomery. Miss Mrs. John Howard Walker, Mrs. Clyde Galloway, Mrs L. G. Adams. Mrs. Paul Ragsdale, Mrs. Clay Rags dale, Mrs. w. O. Hodgkin, Mrs. Penry Evans. Mrs. Mac Clay Mrs Julian Brick, Mrs. John Neal Mrs. F. S. Fitzgerald, Mrs John Donaldson, Mrs. Cook, Mrs. Frances Patton, Mrs. Leonard Vann, Jr, Mrs. Dan Goss, Mrs. Ruth Tiilman, Mrs. Stevenson, Mrs. Guy Wilson, Mrs. Albert Moore, Mrs. Felton Collier. The hostess was assisted by Mrs. George Cochran. Mrs, Herbert Milton and Miss Carolyn Moore
The Birmingham age-herald., 1923-09-02
ENGLISH GIRL CLERKS PETITION FOR RAISE

LONDON. Sept. 1.-(By Associated Press.)-Girl clerks in American of fices who bemoan the slimness of fiftenn and twenty dollar week sal aries are considered lucky by their poorer paid counterparts in England.
 There are 5000 women clerks in government offices some of them with eight years experience, who re- ceive less than the equivalent of s10 a week. They don't like 1t, but they don't know what to do about 1t, for there are still more than 100000 unemployed in England who stand ready to bounce upon positions the minute they are vacated. Most of these government clerks are in the late twenties, some have passed thirty, and among them there are widows With children to support.
 The clerks have asked the govern ment to increase their pay by S2 or S2.50 a week. Some of the news- papers are supporting their requests. The government hasn't said any thing yet, one way or stlfe other. Meanwhile. 1t is said, the girls who cannot make both ends meet on their salaries are making up the differ ence after hotrs, by sewing, doing laundry work, and teaching dancing.
The Birmingham age-herald., 1923-09-02
DEMOCRATS ARE SILENT
Make No Move To Capitalize Diff.
 entities Of Indiana Governor

INDIANAPOLIS. Ind, Sept 1.-- With the financial affairs of Gov Warren T. McCray under investiga- tion by a committee of his creditors, who will report next Friday on nor's proposal of a settlement sub mitted yesterday, the public turn ed today to an inspection of the politi- cal angles of the affair. The h. diana law prevents a governor serv- ing two successive terms and 1t is pointed out that thus the republi- cans will not be confronted with the possibility of having Governor Me- Cray as a candidate for reelection next year. m
 Close friends of the governor stated today he has never had any higher political ambitions than to serve as chief executive of the state and finish his term with honor.
 Thus far there has been no open movement on the part of the demo- crats to capitalize the governors difficulties, but the fact that almost every section of the state was rep resented at the creditors meeting yesterday, demonstrating that Inter- est in the situation extends far be- yond the limits of Marion county and the governors home at Kent land, Ind.
 Various rumors of alleged financial dealings cf the governor have been in circulation here for some time, The governor has resolutely ignored them
The Birmingham age-herald., 1923-09-02
CHURCH SERVICES

E. Bumford will conduct servicas at Trinity Episcopal church Sunday when the speaker for the morning hour will be MT. Rankin. a teaches or psychology. Mr Rankin is a noted speaker and a traveller of va ried experiences.
 Labor Day services will be held at the First Presbyterian church Sun day evening at o'cIock, when Rev. F. Q. He!lier will discuss the pres ent industrial conditions and their relation to religion.
 The Gospel of Labor" will be the topic of the Sunday morning sermon at the First Baptist church. with Rev. W. r. Price In the pulpit. The evening text will be "The Come backs" There win be special Baraca services at the Sunday school hour.
 Rev. w. F. Price will preach at the Westside Baptist church, hIs morning topic being "God's Waiting Ones" His evening text will be The Keys of the Kingdom" Tn. s Sunday will mark the first birthday anniversary, and the membership in this time has grown to 172.
 Rev. Roy Chandler will fill the pulpit at the Southside Baptist church Sunday morning and evening. and the regular services through the day will be held.
 Rev. II. c. Montague has returned
The Birmingham age-herald., 1923-09-02
.Ru11.y, FOR THE DoUGHsoY

Col Alvin M.s Owsley, national commander of the American Legion, told the following story to mixed French American audience at re- cent dinner in Paris. The tale made great hit with the American diners. but the Frenchmen failed to see the point.
 Travelling to Seattle by automobile late one night, the commander said. he had reached little village when the road ahead was suddenly rllIed with men who were shouting anu waving flags. A brass band was playing Justify
 When the car stopped the men in- formed Colonel Owsley that they were legionnaires from the sur rounding country and that many or them had hiked long miles, to shake the commanders hand and hear few words from him.
 Colonel Cwsley sleepily accommo- dated them with a short oratory which gave great satisfaction. Just as the car was ready to pull out. one legionnaires approached the com mander a slipped long obiong package into his hand without ut tering word.
 Sucl. mysterious packages are few in the state of Washington. so Col onel Owsley said he carefully laid It on the automobile seat and watched 1t jealously until the car reached Seattle. Upon allghting. the com mander and slipped a long obling tude over the welfare of the parcel and the Colonel allowed him to carry 1 it into the hotel.
 Careful. don't drop it." warned Colonel Owsley.
 Just then the commander heard his aide give an exclamation or deep | disappointment. The package. ne had just discovered, contained puliy beef instead of the anticipated liquid refreshment.
The Birmingham age-herald., 1923-09-02
TIGER SMIES ON CAME ERAMAN r ] R ONCE IN CAREER
CIemenceau Deviates From Usual Custom And Well
 comes Photographer

PARIS. Sept. 1.-(By Associated Press.)-Georges Clemenceau has all ways had an intense dislike for press photographers. Many times during his long public career has he threat ened to have them elected from the political assemblies he was address ing and twice he has done so. But last week he relented.
 Ont American photographer, re- ceiving lip that Col E. M. House intended to visit the Tiger" in his Vendean lair, proceeded thither with great haste, hoping against hope that he might get a chance to shoot" the two men.
 Keeping well out of sight on the beach in front of the former pre- rn.er's rustic dwelling, the camera man waited until Coloned and Mrs. House and Clemenceau had entered, and then, hesi.ating. knocked at the garden gate.
 'Is the Tiger In good humor7" he asked the valet who answered the knock.
 He's jtst bubbiing over with good fellowship. Hes so glad to see his dear friend, Nj. House," replied the s1l want.
 Just then Clemenceau himself hap pened along. The photographer trembled as the Tiger advanced. ScoWIlnS.
 You photographers are a null sance!' he exclaimed. Why do you want to disturb the repose of an old man like me? l have good mind to order you off the grounds"
 There was moments pause. The Tigers eyes twinkled.
 But on second thought" he con tinted. T shall punish you differ entity Come right in and shoot away as much as you like. But you must stay and have lunch with us."
 The cameraman took about 40 pie lures.