davidaulloa/AmericanStories huggingface dataset:
The Colorado statesman., 1923-05-19
PROTEIN IN EGGS OF
PARTICULAR Benefit
Can Be Served In Many Forms
and With Other Foods; No
Need to Tire of Them.

prepared by the United States Department
of Asriculture)
When the price of eggs drops during
the spring months housekeepers gen.
orally feel that the time has come TO
abandon eggless mullins, one-egg cakes
and other dishes in which eggs were
sparingly used, and to give the family
a good deal of the needed protein In
the form of eggs. For the protein OF
eggs, like that Of meat, milk ana
cheese. Is of such kind that the body
can use it to particular advantage.
Moreover, egg yolks are a rich source
Of iron and vitamin A.
Eggs can be served in so many forms
and with so many other foods that no
one need tire of them. In addition TO
the common ways of boiling, coddling,
frying and poaching, eggs can be used
In a great variety of custards ana
sauces, both sweet and sour. There
are also as many kinds of omelets as
there are tasty ingredients to put In
them. Peppers, cheese, tomatoes
minced ham, chopped chicken, jelly
and parsley are all good additions TO
omelets.
The uses for hard-boiled eggs are In
Vulnerable. They may be cut up ana
combined with cream sauce, or the
yolks may be put through a ricer ana
sprinkled over the mixture OF choppeu
whites and sauce, to make "goldehrou
eggs" They may be made into deviied
eggs for picnics or supper by mixing
the yolks with salad dressing ana sea-
sonings, and refilling the whites. Dew
iled-egg salad on bed of lettuce is ap-
petizing, or q plain egg salad may De
made by slicing up the haro-oolieu
eggs and serving them with other
salad ingredients. A hard-boiled egg
seems to taste particularly good with
spinach, and Is often used as garnish
for that vegetable Egg sandwiches are
usually satisfactory and least dry II
the yolks are first mixed with saiao
dressing and are then mixed with the
chopped whites.
Many dishes calling for number OF
eggs, such as souffles, fondues, UNI
bales, and combinations OF meat anu
eggs or cheese and eggs. may be served
when they are plentiful. Farmers
Bulletin 487, Cheese and It's Ecohorni-
cal Uses in the Home" which may De
obtained free from the United States
Department of Agriculture, gives the
following recipes. all of which require
several eggs Cheese fondue, rice ION,
due, corn and cheese souffle, creameu
cheese and eggs. baked eggs win
cheese, scrambled eggs with cheese,
Swiss eggs. cheese souffle, omelets and
cheese croquettes.
Eggs may be put into various types
Of rolls or loaves, containing meat and
bread crumbs, or meat and potatoes
improving both their texture ana their
food value. An entire chapter III
cookbook could be written on cake
making. when the number OF eggs
called for may be disregarded. AS 'he
great problem ordinarily for the house
keeper is to discover recipes for oes-
The Colorado statesman., 1923-05-19
Al Abound
House

Eggs may be poached and served on
rice.
Most ink-stains on linen can be re-
moved by rubbing with a slice of juicy
tomato.
A teaspoonful of salt put In starch
when cooking prevents 1t from stick
ing when ironing.
A pinch of salt put into the whites
of eggs will lessen the time for whip
ping.
A good salad Is made Of canned
peaches, chopped nuts, cottage cheese
and mayonnaise.
Greens are improved II a piece Of
dripping Is added to the water when
they are almost boiling.
To keep peeled apples from turning
brown while standing, cover them with
salt water.
When silverware becomes tarnished,
place 1t In potato water and you VIII
And afterwards that 1t looks like new
The Colorado statesman., 1923-05-19

prepared by the United States Department
of AEriculture.)
Stoppage in pipes is often due to
hardened grease or to an accumula-
tion of hair and lint The waste pipes
should be flushed thoroughly after
using, 80 that the waste is carried out
Of the house pipes and the trap left
full of clean water. A trap in a waste
pipe is a curved section so arranged
that water remains in 1t and prevents
the passage Of sewer gas into the
house. If the water left in the trap
Is not clean, decomposition may take
place and odors and gases may come
from the impurities in the water itself.
Precautions should be taken to pre-
vent oil and grease from going down
the waste pip" from the kitchen sink,
because being lighter than water they
tend to remain floating on the surface
of the water In the trap.
Use Of Cleansing Mixtures.
Occasionally more than cold, or
even hot, water Is necessary to clear
out the accumulated grease, lint, mis-
cellaneous dirt, and bits Of refuse.
Washing soda is ordinarily strong
enough for bathroom pipes, and may
be used in the proportion of / part
'1iquid" soda (made by boiling 1
pound Of washing soda and l quart
of water in an old kettle) to IL parts
hot water, or 1 pound of dry soda
thoroughly dissolved In gallons OF
The Colorado statesman., 1923-05-19

boiling water. The drain pipe from
a stronger cleanser, even If II Is thor
oughly cleaned and flushed after each
dishwashing, and for this purpose
caustic potash is efficacious, but must
be used carefully-the hands must be
protected and the potash must not be
allowed to touch porcelain or porce-
lain-lined sinks, because Il may de-
stroy the glaze. One pound OF crys-
tails dissolved in quarts of water
should be poured down the drain.
About half an hour later the pipe
should be flushed with clear water.
Caustic soda, although sometimes rec
commended, Is not desirable, because II
is likely to unite with the grease and
form a hard soap, that is difficult to
remove from the pipes. Fine scour-
ers may be used on all fixtures, says
the United States Department of Agri-
culture For porcelain and enameled-
iron fixtures kerosene and whiting are
especially good the kerosene cuts the
grease and the whiting supplies the
abrasion. Some of the commercial
cleaning preparations used for enam-
eled and porcelain fixtures contain
scourers so gritty that they scratch
the surface, and thus make the work
of cleaning gradually harder. Nothing
coarser than whiting should be al.
lowed.
The Colorado statesman., 1923-05-19

serts that are economical in respect to
eggs, she has no difficulty at the season
of plenty In choosing puddings and des-
serts which require eggs.
Flavored egg-and-milk drinks should
not be forgotten. Occasionally 1t is a
good thing to get children to take raw
egg in the form of vanilla, chocolate
or orange "egg-nog," while such drinks
are usually refreshing and acceptable
to those on a light diet or needing
nourishment in easily digested form.
The Colorado statesman., 1923-05-19

then spread with butter and grated
cheese and brown under the gas flame.
Hollandaise sauce Is also delicious
with cooked asparagus. Cream of as
paragus soup is one of the most de-
licious of all cream soups. Served
with a spoonful of whipped cream on
top of each bowl, with sprinkling OF
minced chives or finely shredded al
monds, the soup is par excellence.
Cooked stalks thrust through ring of
pepper or tomato and served with rich
mayonnaise Ga spoonful placed on the
side of the salad plate), makes a de-
ughtful salad.
Rhubarb is one of our early fruits
It is especially good for the system
and blends well with other fruits as
drinks. Rhubarb sliced, sprinkled with
sugar and baked in the oven until ten
der is unusually good in flavor. Com
bined with Strawberries and pineapple
n most delicious jam or conserve Is
made.
The cultivated mustard is one of the
incest greens for serving, cooked and
dressed with butter and vinegar or
lemon Juice, OF COOhtu WIN oiSC VI
fat salt pork. The fresh. pretty leaves
served with lettuce in salad add
zest to the dish which is well liked.
Mustard grows freely and should be
found in every garden as 1t continues
to put forth leaves all summer. If the
blossoms are kept picked the plants
NAV be useful until late In the fall.
Spanish onion with green or red pep
Der in rings, radishes and watercress,
,ll add variety to the salads of this
time of the year.
A fine dinner menu for this season
is dish of greens with slice of
corned beef, salt pork or ham, which
have been cooked together, potatoes,
onion salad and rhubarb- pie-a dinner
which is not only filling but medicinal.
There is no food more healthful foI
young and old than the fresh. juicy
fruits.
The Colorado statesman., 1923-05-19

place on a heated stone in a fireless
cooker for two hours. Heat one pint
of milk thickened with one tablespoon
full each of butter and flour cooked to-
gether. Put the celery through a po-
tato ricer and return to the water in
which it was boiled, add the thickened
milk, season with salt and pepper and
dash of nutmeg, boil two minutes
and serve.
One bunch of asparagus may be
cooked the same way, making de-
licious asparagus soup. A cupful Of
cream or rich milk with an egg stirred
in at the last will make more nour-
ishing and richer soup.
Spring Vegetable SouP.-Place In
fireless cooker kettle one cupful Of
green peas, one cupful of asparagus,
one-half cupful of carrots cut into
small dice, two stalks of celery, two
preen onions and small sprig of
parsley; cook all in one quart of wa
fer (boiling) closely covered for ten
minutes, then place In the cooker and
leave for four hours. Rub the mixture
through sieve, add tablespoonful Of
flour, two tablespoonfuls of butter;
cook until smooth, add a dash of
cloves, teaspoonful of salt. bit of
cayenne; mix all together and serve
hot.
cauIifiower Cream Soup.-Take two
cupfuls of minced cauliflower, drop 1t
into a quart of milk and let 1t come to
the boiling point, cover and let sim
mer on the back of the stove for five
minutes then place in the cooker for
two hours. Thicken with butter and
flour, boil up and serve with tea
spoonful of minced parsley.
Rice Pudding.-Wash one-third of a
cupful of rice, mix it with one quart
of milk, one-half teaspoonful of salt,
one-half cupful of sugar, grating of
nutmeg and the grated rind of half a
lemon. Bake in Il pudding dish, stir
ring three times during the first hour
of baking. Bake for three hours in a
slow oven.
Nma hle4 neaQ
The Colorado statesman., 1923-05-19

to serve nSn VI
Friday as the
markets provide
a greater variety
for that day. Fish
In most communi'
ties is ii plentiful
and cheap food.
1t Is easily d.
The Colorado statesman., 1923-05-19

Mash, add two beaten eggs, one table
spoonful of butter and a little white
or cayenne pepper Beat and mix
well and drop by spoonfuls into deep
hot fat. Drain on paper and keep hot
in the oven. Serve very hot.
Baked potatoes and Goldfish gravy,
made by making rich white sauce
and adding the shredded fish. or using
a drawn butter sauce, makes most
wholesome dish. Sour cream instead
of milk to use in making the white
sauce is especially tasty with the cod
fish. Just try 1t.
BIankette of Veal. - Take three
pounds of the best end of breast of
veal; wipe the meat with damp
cloth and cut into pieces two inches
square. Add water just to cover the
veal, carrot scraped and cut into
quarters, two small onions tied In
bit of cheesecloth with a teaspoonful
of celery seed, two branches of pars-
ley, two cloves and bit of bay leaf.
Cover and simmer until the veal Is
tender-about two hours; strain the
broth, discard the vegetables and keep
the veal hot Melt three tablespoon
fuls of butter, add three tablespoon
fuls Of flour, stir and cook until
smooth, add the broth, add salt and
pepper to taste and beat in the yolks
of two eggs diluted with half a cupful
of cream and stir into the sauce; COOK
without boiling, then add the juice of
half lemon and pour the sauce over
the veal. Serve at once.
Sportsman Trout.-Take two fresh
young trout, clean, wash and wipe dry.
Salt and pepper them and place In
narrow baking pan. Fill the pan to
the top of the fish and bake until
light brown. The cream will make
sufficient sauce and the fish will be
well-seasoned.
The Colorado statesman., 1923-05-19

OF all the men I have known I
cannot recall one whose mother did
her level best for him when he was
little, who did not turn out well
when he grew up.-Frances Park
inson Keyes.
The Colorado statesman., 1923-05-19

tender and cerved plain
with melted butter it Is
excellent, or served with
cream on toast 1t makes
a delightful lu n C h e o n
dish.
Another method which
adds variety is to toss
the cooked stalks in but
ter In q hot frying pan.
The Colorado statesman., 1923-05-19
The Kitchen
Cabinet
20. 1929. Western Newspaper Union.)

20, 1921. Western Newspaper Union.)
The luxury of all summers sweet
sensation is to be found when one
lies at length in the warm. fragrant
grass, soaked with sunshine. aware
OF regions of blossoming clover and
of high heaven filled with the hum
OF innumerable bees.-Harriet e.
Prescott
The Colorado statesman., 1923-05-19

Last night the unseen gates swung
back SO softly no one knew
The troops of dreary, darksome
things that silently with
drew;
For down n way
All somber gray,
Like phantoms put to rout,
The bleakness of the winter days
slipped signing, shuffiing out.
The long cold. purple shadows
fed, and the late ling ring
snow,
To leave a patch of healing green
where early violets glow.
The Colorado statesman., 1923-05-19

when well made make a
most nourish!ng lunch
con or breakfast dish.
Goldfish Balls. - Cut
the fish into pieces or
shred it with a fork.
measuring two cupfuls.
Cook four cupfuls of po-
tatoes until tender, drain
and shake until dry.
The Colorado statesman., 1923-05-19
'Lhe KITCHEN
!: CABINET

90. 1921. Western Newspaper Union.)
II is clearly the business of the
mind to build IL more stately MAN
sions as the swift seasons roll. For
the mind cannot remain fixed, no
matter what the psalmist thought
about the heart. Ourselves. IKE
everything and everybody else.
must change.-Edgar ]. Goodspeed
The Colorado statesman., 1923-05-19
WHAT TO EAT

The Goldfish is one of our most CON
mon and well-liked fish. Goldfish ball
The Colorado statesman., 1923-05-19

Celery Soup
Take one quart of
finely-cut celery,
add one quart of
boiling w a t e r,
cook five minutes
in n closely COW
cred fireless cook
er kettle, then
The Colorado statesman., 1923-05-19
WAYS WITH SPRING FOODS

Asparagus is one of the most appre-
ciated early vegetables. Cooked until
The Colorado statesman., 1923-05-19
SOMETHING TO EAT

A few soups without meat may be
acceptable at this time of the year.
The Colorado statesman., 1923-05-19
FOR FRIDAYS FOOD

Even in homes where meatless da-
d not observed, II is found profitable
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1923-12-17
"Burrows" Peril The Land

According to an English paper,
England, Scotland and Wales to-
gether have produced some S,500,000,-
900 tons of coal. Small wonder then
that these countries are full of huge
holes caused by the abstraction of
this mass of mineral.
Indeed. so many holes are there,
and so much is the land falling in
that in the West Riding Of Yorkshire
from parliament to make mine and
royalty owners pay something to-
ward draining the sunken districts.
Doncaster coalfield is of compare
lively recent date, but so badly has
/ this district been affected by the
mining operations that experts say
that Doncaster will stand on a mo-
rass in ten years time. Even now a
large area of land has been marked
off as quite unfit for building pur-
poses.
From Wakefield to Globe, practi-
cally along the whole course of the
Don, the country is more or less
flooded and what might be fruitful
land simply goes to waste. Roads
too. in this part frequently suffer-
and they cost something like $lfooo
a mile to resurface.
Naturally, the Black country has
suffered a great deal from subter-
ranean workings They have often
caused whole districts to sink, and a
few years ago the High street OF
Cradley Heath dropped suddenly five
feet.
The solution of the problem rests IN
adequate draining of the subsided
areas. Mining is proceeding all the
time-drainage ought to follow. to
counteract the bad effects of boring
and blasting.-London Mail.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1923-12-17
French Skeptical
Continued from Page one)

French premier in drafting a reply
submitting it to the Brussels govern
ment and sending it to the German
charge seem to indicate a desire to
hasten negotiations. but the French
press is still pessimistic. which lead
appears to be followed by the bulk
of the French people. AS a matter
OF fact. the French have soured on
the reparation question and decline
to show enthusiasm until some ship
rents of German gold or foreign Sc
curities have reached the Golfers of
the Bank of France.
So many conferences and negotia-
tons have proved fruitless that the
mere announcement that Premier Poin-
care was willing to listen to the
RelchS proposals. which is in accord
ance with his oft-repeated declarations
that negotiations could be reopened as
soon as passive resistance ended. has
TAILED to dispel the feeling here that
Germany's recent move is only another
attempt to inVeigle France into another
general separations conference, in
which all the allies would ioin and
Germany would be received on an equal
iHoting. NJ. Poincare's determination
to restrict the field of discussion Wig
orousiy, however leaves little hope
mere that solution will be reached
through this channel.
The participation Of Americans on
the committee of inquiry is regarded
as of important significance. General
Dawes is we'll known here. as else.
where, as fearless exponent of direct
methods, and 1T is generally expecte ed
that the American representatives will
not be concerned in ferretirg out Ger.
man deposits in the United States. but
VIII direct their attention to recon-
mending loan to Germany, from
which France would profit.
The failure of the franz to improve
in the worlds exchange market, in
spite of the comparative clearing up
OF the situation po1itically-the dollar
being quoted around 10 and sterling at
Wis pointed to as evidence that fl
nancial circles are not founding too
much hope on the pending regotia-
lions bringing prompt practical results.
Some fnanciers are of the opinion that
the political situation Is not RESPONSE
bic for the present depreciation of the
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1923-12-17
Bath Defeats Morse
High in Rough Game

Bath, Dec. 15.-Morse High was de-
feated in it's first game of the season
at the Y. NJ. c. A. last night. the strong
Bath A. c. outfit turning the trick by
means of the foul route. Referee Spear
was all out Of breath blowing his
whistle. He blew it 80 times for per-
sonal fouls besides the technical fouls,
time out, ETC.. OF the personals 16 were
called on Morse players and Of this
number most were against Perkins, the
Bath A. c. fash, who the high school
boys did we'll to hold to seven baskets
from the floor. The Bath A. C. hard
20 shots on the 16 fouls and Perkins
had 10 of the chances and accepted 12
Of them. nine of them in the last eight
minutes. enough to win the game. On
the Bath A. c. IA personals. good for
Il shots. were called and Morse play
ers could only make them good for nine
points. They missed eight such chances
in the last half.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1923-12-17
Idea OF Younger Generation

The basic trouble with the much
criticized younger generation" is, l
fancy, that it is so ignorant. Its ig-
norance is a by-product of this mem
tai laziness which we have allowed
to invade the national soul. We are
always looking for the cheap and
easy way; and if Coue or someone
else tells us that by taking thought
we can add a cubit to our stature We
are only too ready to believe.
If the younger generation" has
cast away all the standards it is be-
cause the preservation or the Gre
alton of standards is hard work. We
do not, l fancy, write free verse, ORR
ginally, because we believe in free
verse; we write it because it is easier
than metrieal forms. Then, because
we are determined to be not only
clever but good, not only good but
clever. we invent poetic theories to fit
our productions.
The younger generation finds it
easier to ignore everything produced
before 1900 than to learn something
about art and the letters as they
were developed before that shining
date, therefore, it says that no art
worth the name existed before the
goth century.
The ignorance would not so much
matter if it called itself ignorance;
when it masquerades as knowledge
it becomes a menace. Laziness itself
does not matter so much until vanity
insists on giving it fine names. But
the younger generation" would never
have been able to hypnotic the pub
lie If the public had not forgotten
how to think for itself.
The public. in matters artistic or
intellectual, has developed the pa
thetic habit of having to be told" by
someone else. We have lost the
habit of dealing with intellectual
facts because we have lost the habit
of mental effort-Katherine Fullerton
Gerould in Harper's Magazine.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1923-12-17

ourselves and who are good citizens
like ourselves. ! am sorry TO see COM
munities divided on sectarian lines
and 1 do not want hard feelings to
grow up in our midst. This / believe
the school issue an important ont. but
no one should seek to gain political ad
vancement through it. 3
when during the war 7 was chair
man of the local draft board in Port
land | noticed that there was no dis
tinction made between races or re-
ligions. Men of all kinds came be-
fore me and those of one race or re-
ligion were just as willing to go as
were others. Certainly no distinction
should be made in these days. ard
those Of us entrusted with power must
exercise it wisely and in a Christian
spirit. Under our laws people have
the right to serd their children to
private schools. but there is no rea-
son why the State should paw any of
the expenses OF these schools. Our
law-abiding citizens should not be Gi-
vided into groups that will conflict
one with the other. and issues must
be discussed without racial or religious
feelings.
II am not interested in parties when
it comes to great moral issues. Tho
party that / follow must have clean
house in every section of the State:
otherwise it is net entitled to the con-
fidence of the people. l am tired of
having party platforms made which
mean nothing. We have adopted plat
forms in which we pledged our party
"to enforce all laws" / my opinion
such a platform is mere "buncombe"
and / want to see both parties come
out squarely and say that they believe
not only in all laws, but especially in
the prohibitory law. Platform makers
like to Jungle with words and enjoy
seeing how little they can say and
how much they can leave unsaid. No
party will have my help unless it
comes out squarely and firmly for pro-
hibition. The old days when Republic
can leaders would make stirring pro-
hibition speech in the forenoon and
then become intoxicated at night have
passed, and I believe the reason for
it is that the women of the State will
not stand for it. The official who
drinks. whether in public or private, is
a blight upon the good name Of the
State and the people of Maine will not
endure any official who has double
standards of morality"
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1923-12-17
Once Cliff Dweller's Home

The Bandelier National monument,
located within the Santa Fe National
forest, was established in 1916 to
preserve the relics of the vanished
race of cliff dwellers who once in
habited this region. A forest service
booklet, which Is entitled "In the
Land of the Ancient Cliff Dwellers,"
states:
"West of the Rio Grande at Buck
man, N. NJ, but 1000 feet above it.
lies the Pajarito plateau. a rolling
yellow pine country cut by deep can
yons that lead down to the river.
One of these canyons contains a
pretty little mountain stream, the
Rito de los Frijoles. Between pic
turesque cliffs and canyon walls this
stream literally tumbles into the Rio
Grande over many falls. two of them
80 feet high.
ION a little fiat bordering this
stream, where fields were available
close by. some prehistoric man estab-
lished his communal house, his
dwellings in the cliffs, and his kivas
the village of Tyuonyi. Others OF
his people lived in villages on the
Pajarito pateau in nearby canyons
where natural defenses made their
habitations more secure. Long ago
these people disappeared, but the
ruins of their cities have remained