davidaulloa/AmericanStories huggingface dataset:
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-05-24

Look at this City Hall I'm in
here" he said. Michael Angelo
built ii. | wish he could come back
and do the job over again.
II don't say 1t isn't artistic, but
Michael Angelo built it in three sec
tions, and to get from one section to
another you have to go down to the
ground floor and go out doors. Now,
l got tired of that, and I had some
men. come and put passageways be-
tween the buildings at every floor.
"The new work was so well done
that it looked just like the old stone
But what did the arbiters of art do?
They raised an awful howl. They
said I had no right to touch Michael
Angeles work and that I had spoiled
his whole design.
well, I'm tearing down the pas
sageways now, just to keep EN- quiet,
but it means an awful lot of extra
stair climbing and walking for the
men who work in the City Hall and
for visitors.
Nov, l know that if Michael
Angelo himself could come back and
see how much we needed the passag e-
ways, he'd fix things all up pretty
quickly. But just because he's been
dead good many generations We
can't improve the buildings.
dead hands'-that's what l call
em-these people who care more for
the old relics than they do for the
comfort of living Romans. | give 1t
to EN- once in while, but 1t wasn't
-
mayor; it was the notwithstanding
folks in Rome today. and I've got to
look out for en-"
The folks in Rome like Mayor
Nathan. too. He was reelected the
other day to spend four years more
in his hard job.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-05-24

other but we can't keep it sacred to
our own inconvenience"
Then the mayor told me about his
latest fight
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-05-24
LIBERTY SQUARE NOTES

Gene Heller. who aspires to be the
Beau Brummel of the police depart
ment. appeared at the police banquet
the other night with a black soft hat
turned up in the front a la one of the
ran rah boys. Gene says the cops
are jealous of him because he is the
only fashion plate on the force.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-05-24

Liberty Square. which is the new
name for Central Park, is quite popu-
lar these nights for the spooners.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-05-24

Tom Lee. our alderman like
President Wilson. believes that sum
mering in New Jersey keeps you too
near the seat of war. He is planning
to buzz down along the Staten ISL
and shore, where he has bought a
cottage.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-05-24

Since the Anton Strumm Associa-
ton Endorsed Sam Waldron for sher-
iff none Of our uptown leading polit-
ical associations has been ANNOUNCE
ing their Endorsement of candidates
Johnnie Gaynor and Phillie McGov-
ern, please take notice.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19

on July 81 when the national suffrage
amendment is scheduled to come NJ
for a hearing in the Senate
Howard Flammer. of Richelieu ter
race, is visiting friends at Washing
ton, D. e.
Miss Helen Brown, of st. Paul av-
enue, is spending the summer at
New Holland, Pa.
Mr.. and Mrs. Maurice Schlesinger,
of 17s Hillside avenue. viii spend the
month of August in tine catskills.
DR.. and Mrs Frederick G. Webner,
of Clinton avenue. are touring the
Catskills and the Berkshire noun
tains. They expect to return August
and will leave the city August 0
for a trip through Yellowstone Park
and along the Pacific coast
Announcements have been made of
the marriage of Miss Elizabeth Hoff-
man. of this city, to Christian Sturns,
of the United States navy. The
ceremony was performed Wednesday,,
June Is, at Il Berlin street by the
Rev. r. Gabelmann
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
BAKING IN CAMP EASY.
| WHEN YOU KNOW HOW
Good Corn Bread.


lngredients-Two cups corn meal,
one cup flour, three teaspoons baking
powder, one teaspoon salt, two table
spoons sugar, two eggs, two cups milk
or water, and two tablespoons melted
lard.
Method-Mix all dry ingredients.
beat eggs well, add to milk and stir
into meal, beat in the melted lard
and spread in creased fiat tins, about,
one inch thick; If you have a good
oven this bread can be baked in
deeper pans. Bake In good steady
heat and cut into blocks before re-
moving from pan.
Baked Apple Dumpiings.
1ngredients-Two cups flour, ono
teaspoon baking powder, one-quarter
teaspoon salt, one-half cup lard and
butter and one-half cup cold water
Method-Mix all dry ingredients to-
gether, rub in shortening with knife
and fork or fingertips, stir in the
water so all flour Is moistened, but do
not work 1t hard. Pare and core four
good-sized sour apples, plug one side
of the opening with a bit of the paste,
then fill cavity with sugar and a
pinch of cinnamon, If at hand. Now
take up portion of the mixed paste
in well-houred hands and mold around
the apple; see that all parts are well
covered and the dumping nice and
round, using flour on hands as needed.
Set the dumplings in pan and bake
until silver comes out clean. Good
heat is necessary to bake .dumplings
nicely brown. Eat with milk and
sugar or any pt1dding sauee
Camp Spice Cake.
ngredients-One-t third cup lard and
butter. " cup sugar, eggs. cup
mola sses. ~ cup hot water, 2h cups
flour, l teaspoon soda and 2 tea
spoons cinnamon and ginger.
Method--Mix all dry ingredients,
beat sugar, eggs and lard together
until light, add hot water to mo-
lasses, beat into creamed mass, beat
in the flour and bake in CREASED fiat
tins
Fruit Turnovers.
Method--Use same paste as for
dumplings dividing into four por
tons; take each in turn on a fiouret
plate and with Toured hands shape
into flat, round cake as large as a
tea plate. Dust this with -four Now
place a mound of any fruit you have
at hand canned, stewed or fresh,
well sugared, but with as little mois-
| ture as possible. Fold edge towards
centre, being careful not to lease
any open space, press edges together
and bake This is a nice substitute
for pie, it is easily made and re-
quires no rolling-pin or board.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
SCIENCE
Conducted by Mrs. Alice Gitchell Kirk

worked. Sometimes the coffee may
be thickened with corn starch or
tapioca and whipped cream be served
with II. Leftover cocoa likewise may
become the basis of chocolate corn
starch mold, or of a rice or bread
pudding, which will always please II
carefully made.
1t has been we'll said that the great
est difference between the food of
In the cooking. There Is much truth
in this, for to a very large extent
we live on the same foods.
There are two points, however,
which are so valuable in cooking that
everyone should understand them and
particularly when preparing food for
growing children.
Flrst-The cooking of starchy foods.
Raw starch is in little hard grains
that are digested very slowly. When
placed in hot water these grains swell
up into soft mass and can then be
easily digested. Oatmeal or cornmeal
that has been cooked for only short
time is very difficult to digest, but II
these foods are placed in a double
boiler and cooked several hours they
are very digestible Thoroughly baked
whole wheat bread is without doubt
one of the very best building foods
for children and every normal healthy
child can digest 1t. But -half-baked
bread, with the starch grains in 1t
almost as hard as little bits of wood
Is ruinous to the digestion of either
young or old. This is also true in
cooking the sarchy vegetables.
Second--The use of the fats in cook
ing foods for children. Fat is a most
valuable heating and strengthening
food, but, like every other food. it
may injure the body II taken in the
wrong way or in too large amounts.
Children need only about one-half an
ounce of butter at each meal. When
fat has been made very hot, as often
happens when foods are fried, acids
that injure the stomach are formed
in it. Also when foods are coated
with fat the digestive juices cannot
get at them readily and they are di-
gested very slowly or not at all. Fol
this reason fried foods have no place
in the dietary of children; neither dc
they need as much fat as older people
Fried potatoes, pancakes, crullers and
fritters have no place in our children's
menus.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
p E R S O N AL s.

Miss Nathalie Bass, of Belleville
avenue, is spending the summer al
Jamesburg, N. Y.
Mrs William J. Hughes, of Fair
mount avenue, and Mrs Edward
Murphy. of Orange street, are at At
lantic City
Herbert S. Bedell. of Hawthorne
avenue, is visiting in Norfolk, Wash
ington, Baltimore. Philadelphia and
Atlantic City
Leon Harris, of North Fourteenth
street. is spending the school vaca-
ton with his grandparents at Ok
ford N. J. =
Mrs. Joseph t. Wolf and family, of
West Kinney street, are at Kenoza
Lake, Sullivan County, N. Y. Mr..
Wolf will join them in August.
Mrs. George A. Van Ripper of Pas
sale avenue. is spending the summer
at Long Branch
Mr.. and Mrs d. G. Weir. of South
Sixth street, are spending the sum-
mer at Asbury Park.
Mrs Cornelia G. See of Grafton
avenue. went to Ocean Grove yester-
day, where she will visit her niece,
Mrs. J. C. Scott, of Broadway, that
place.
Miss Josephine Dillingham;. of
Highland avenue. will spend a brief
vacation at Ocean Grove.
John Galloway, Irving Van Duzer,
Harold Lindsay and Lester Ewing
of the Roseville section, will camp
at Denville for two weeks.
Rufus V. Wood and family, OF
South Belmont avenue, are visiting
friends In Hopewell,
Thomas Meade of Pittston, Pa, is
spending a few days at the home of
his sister, Mrs. Leslie Gilbert. Clinton
section.
Miss Marion Smith, of Elm street,
Montelair, is visiting in Hunterdon
County
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
Kitchen lettings

Never lay celery, lettuce or other
tender green things on the ice They
will freeze and wither the instant
they are exposed to the air again.
Instead of placing them directly on
the ice, wrap them in thin cloth
or napkin and they will not freeze
even if laid directly on the ice.
A loaf of cube sugar rubbed over
the surface Of an orange will retain
the orange flavor by absorbing the
oil. Sugar thus prepared and used
in tea imparts to the latter most
delicious flavor. suggesting orange
pekoe.
To chop raisins fine measure the
raisins required and drop them into
lukewarm water. Allow them to
soak while you cream the butter and
sugar When needed squeeze them
gently between the hands to free
from water and put through the
grinder The result will be fine. even
particles of fruit, and the grinder
will be much easier to clean.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
Snperstitions
My Dear Miss Doom:

MY Dear MISS Doom:
| Please publish a list of popular
superstitions. We are going to give a
superstitious sociable and make PEG.
pie do all the things that are sup
| posed to bring bad luck Don't YOU
think 1t will be interesting?
SoCIABLE.
Yes. indeed, IL you can persuade the
superstitious ones to cast aside their
fears. Superstition is serious mat
ter with many folks. you know. This
list will help:
The number thirteen.
Splitting salt and the antidote.
throwing salt over the left shoulder.
Starting on journey or commence
ing anything on Friday.
| Picking up pin with the point
| toward you.
| Walking under a ladder.
Getting out of bed on the wrong
side
Turning back after you have start
ed on a journey.
Stumbling upstairs.
Seeing the moon over the left
shoulder.
| Failing of family portrait
Breaking of a looking glass.
Howling of a dog under a sick per-
sons window.
Passing horseshoe without pick
ing 1t up.
Defying fate by saying you are
never sick; antidote, touching wood
or rapping under the table.
Seeing pin and letting it lie.
Giving knife or other sharp ar
ticle to friend and a penny with
| it to keep 1t from cutting the friend
ship.
Dropping fork means woman
is coming.
Dropping knife means man is
coming
Dropping a spoon means letter is
coming
Two forks at your plate mean you
will have company.
Two spoons forecast an engage
ment.
Bubbles in your coffee mean money,
so do leaves in tea.
! IF you hang a hairpin on a hook
| you are sure to have company.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
Her Bird Is III

Dear Miss Doom:
Can you please tell me what we can
do for our poor bird? He is losing
his feathers and his feet are all red
and swollen. Will you also tell me
whether it is my place to ask a young
man to come to see me-, or is 1t, his
place to ask IL be may call on me?
He has been taking me home from
parties and now wishes me to go out
with him. With many thanks. ! re-
main, LILLIAN II.
I'm afraid to advise you concerning
the bird. Red, swollen feet might
Indicate a number of things. There
are several authorities on birds in the
city. Why not consult one? Am
sorry | cannot publish names and adj
dresses in this column.
If you know the young man well,
and he is anxious to take you out |
would ask him to call at my home
and meet my parents 1t would not
look we'll for you to accept invitations
from a young man who has never
called on you.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
Hot Maple Sauce for vanill;
Using Leftover Eggs.

Leftover .eggs--raw or cooked
should not be allowed to spoil. Raw
whites keep better than raw yolks,
but the latter. IL whole, may be put
into a cup and covered with water,
which can be drained off the next
day. Or several yolks may be par
TALLY beaten and will not dry on
top if closely covered. Either white
or yolks may be turned into creased
cup. which then Is set directly in
water or In a steamer and left to
cook gently until firm and ready to
chop or rub through a strainer as a
garnish for soup, sauce or salad. A
leftover egg white. beaten stiff and
combined with one-fourth cup of fine
sugar, will make dozen little mer-
ingues or kisses, which may be gar
nished with few leftover nuts.
One of the best uses is to use them
Immediately for a cooked salad
dressing. A single yolk will serve as
the basis for a half cup or more OF
mayonnaise.
Soft-cooked eggs left on the break
fast table may be put back in the
kettle and cooked twenty minutes
longer for sandwiches or salads.
Even a portion of omelet or scram-
sbled, egg may be added to salad or
sandwich mixture. Leftover Welsh
rarebit or cheese fondu is an excel
lent filling for sandwiches.
Gelatin is exceedingly helpful in
combining odd bits in an attractive
form. Any of the formal recipes for
jellied salads will give us a sugges-
ton for putting together left-overs
In an attractive form that will not
suggest their first appearance.
Tomatoes, strained, favored and
thickened with gelantin, make a
good salad material alone, but better
yet if combined with meat or fish.
One way is to let the jelly harden in
cups: then dig out the centre. leav-
ing half-inch lining around the cup.
In this space pack cold lamb cut in
dice and mixed with green peas.
Soften the jelly which was removed
from the molds and pour back slowly
to I'LL the spaces between the bits of
meat.
In like manner any surplus fruit
juice may be stiffened with gelatin
and combined with bits of fruit, raw
or cooked. Coffee jelly is such con-
venient way of disposing of leftover
coffee that it is likely to be over
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19

.NAI5Q@UQ)

SUNDAY
Breakfast
Red Raspberries
Hominy Cream
81 Mullins
Poached eggs Saratoga Chips
Coffee
Dinner
Broiled chicken Potatoes with cream
Green corn
Green corn
Tomato sauce Caulifiower
Bread sticks
Combination salad
Chocolate ice cream Sponge cakes
Coffee
Supper
Spiced beef tongue Shrimp patties
Sliced tomatoes with mayonnaise
White fruit cake
Black berries Cream
Iced tea
MoNDAY-BREAKFAST.
Stewed pears
Oatmeal Cream
Corn mullins (from leftover corn)
Plain omelet
Buttered toast Coffee
LUNCHEON.
Tomato soup
(rfom leftover tomatoas)
Reheated chicken Buttered thins
Lettuce
Gooseberry tarts Tea
DINNER.
Vermiceli soup
Broiled steak Mashed potatoes
Stewed tomatoes
Spinach Cheese sandwiches
Cucumber salad
Cherry pie Cheese
Coffee
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
Caraway Seed Cookies

Cream one cupful of butter, using
the hands, and add one cupful of
sugar gradually. while beating con-
stantly. Add one egg and beat, still
using the hands: then add another egg
and continue the beating. Add one
fourth teaspoonful of soda dissolved
in two tablespoonfuls of milk, two
cupfuls of bread -four (once sifted).
one-fourth teaspoonful of salt and
one tablespoonful of caraway seeds.
Toss on fioured cloth, pat and roll
to one-fourth inch in thickness. Shape
and bake in quick oven.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19

IL ever working suffragettes
are planning for the fall season.
1t has been announced that the
annual meeting of the New Jersey
Woman's Suffrage Association will be
held in this city the early part of
November Plans are under way for
the suffrage parade which will be
held in October The September
meeting Of the executive board
will be held in Camden for the benefit
of the South Jersey members. During
the convention of the New Jersey
Mems League for Woman Suffrage
at Ocean Grove next Saturday a mid
summer rally and conference Of the
women workers will be held at the
headquarters of the North Jersey
Shore League, Lake avenue. Asbury
Park. with the president of the asso-
citation, Mrs e. r. Feickert, of Dun
ellen, in charge. There will be special
workers at several of the summer re-
sorts, among them Wildwood, Cape
May, Atlantic City and Asbury Park,
and members of the various leagues
who visit these places are asked to CO.
operate with the special workers.
Several of the local suffraglsts are
planning to go to Washington, ID. G.,
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19

Misses Anna and Marion Block, of
so Chadwick avenue, left the city yes
terday for Parkville Sullivan county,
n. Y. where they will spend most of
the summer.
Mrs. James A. Clark, of this city
Is spending part of the summer at
Rockaway Beach, N. Y.
Miss Elizabeth A. Tisdall. of this
city is stopping at steubenville. o.
for the summer.
Charles J. Smith is spending his va
cation at the Delaware Water Gap.
Edward J. Hart, of this city, is at
Ellenville, y. Y, for the summer
months.
Miss Marie e. Treadwell, of 2s6 Park
avenue, and Miss Matte Wilson, of
South Orange. left today for Island
Heights. Toms River.
Miss Mary Fitzpatrick, of Chestnut
street, Is spending her vacation at
Wildwood Crest.
Miss Katherine Yehle. of 1879 South
Orange avenue, and Miss Anna M.
Gilliwee, of 7s4 Bergen street, are
stopping at Ellenvllle, N. Y.
Mr.. and Mrs. Joseph j. Smith, of 81
Littleton avenue, are entertaining
Mrs. Smiths brother and family, Mr.
and Mrs. John O'Reilly and son, John
Fleming o'Reilly, of Syracuse, N. Y.
\ Miss Mildred Fuerstman, of 80
Waverly avenue, will leave today for
Baltimore. Md. where she will spend
several weeks visiting relatives.
Mrs Herbert r. Hawley, of Sussex
avenue, will have as her weekend
guests at Camp Good-in- Tent Lake
Hopatcong, Miss Helen Carey, Miss
Wilma Henry. Miss Gladys Monnier
Edward PETE. George d. Yule and
Louis G. Hoth, jr. The party Will
make the trip by automobile.
Miss Elizabeth Doom, of Newton
street. will spend part of next month
with relatives in Worcester, Mass.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
Romano and Grapefruit

On each plate arrange three fine
leaves of romaine and in each leaf
heap some grapefruit carpets with a
minted cherry in the centre of each.
Pour over simple French dressing
that has been chilled before serving
and make sure that the romaine Is
cold and crisp. The success of these
salads depends absolutely upon their
freshness, GOODNESS and crispness.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
Washing Summer Fabrics

If you follow. these suggestions
when washing colored fabrics, the
articles will not fade: When washing
anything blue, put handful of salt
into the water; green, lump of
alum; gray or brown, little ox-gall;
tan or linen goods, hay water: reds
and pinks little vinegar This is
worth knowing and trying.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
BY MRS. EMILY ROSENBERG

The greatest difficulty camp baking
presents is that of adapting the COM
plicated methods of the household
cook book to the limitations of camp
life, for you will have to do without
most of the home conveniences, such
as bread board, rolling-pin sitter, cut
tiers, etc.
| However, you can dispense with all
of them If you follow these short
recipes given here, and the variety
| that can be baked in camp would
no doubt surprise the old-time camp
cook who deemed anything beyond
soda bread, corn pone and flapjacks
impossible!
When there is no milk on hand to
bake with use one-fourth evaporated
milk to three-fourths water Cor only
water). II you have true-milk or
true-egg use this formula:
! Two tablespoons of true-egg to two
/ tablespoonful of warm water. Ado
powdered egg to water then whisl
with a fork until they frotl1, using
as other eggs. This is the equivalent
of one egg. If true-milk is used, use
three to four tablespoons to each cur
of water, adding the powdered milk
to the flour; then use the water as
you would milk
Making a Cooling Jar.
Method-Place milk, butter and
cooked food that has to be kept cool
in bowls and bottles, with covers
slightly ajar. Now take large dish
or better, stone jar; place enough
stones in bottom to elevate the dishes
little above the top. Bill jar al
most to top with cold water now
dip a heavy towel or cloth in water,
cover tops Of dishes with. this cloth
and let all edges dip into the water
Set the jar in the shade where the
air cireulates freely. The constant
seeping and evaporation of the wa
ter as it passes through the cloth
keeps the food sweet and cool.
Change the water every two days
and it is best to have two cloths,
so one can be washed and sun-dried
while the other is in use
Quick-method Camp Biscuit.
Ingredients-Fou cups flour, tea
spoons baking powder, teaspoon
salt, 2 tablespoons of shortening, lard
and butter and 11a cups of milk and
water.
Method-Mix dry ingredients to-
gether, rub shortening in with finger
tips or fork and knife toss the liquid
In and stir lightly with fork, but
do not work or stir. AS soon as
mixed, take one rounded table
spoon at time and set them side
by side in creased pan; dip the
spoon in flour before shaping biscuits
or they will stick. Have brisk heal
for biscuits and bake until light and
brown and silver or toothpick /
inserted comes out clean.
/ Camp Short Cake.
i Method-tTse half of the above
recipe; spread the batter evenly in
a creased pie tin, bake as directed
for biscuits, when done take up ano
split with a sharp knife; now spread
any cooked fruit or fresh berries be.
tween layers and on top. such as
strawberries, stoned cherries or rasp.
berries mashed and well sugared
Canned peaches or evaporated fruit
we'll cooked and sweetened are very
good.
Camp Fruit Tarts.
Method-Prepare as for short cake
divide the batter in two pie tins
spread evenly and thin. press slice'
apples or canned peaches over, suga
well and bake until well done an,
fruit 10 tender.
Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-07-19
Raspberry Preserves

Pour over four quarts of red rasp-
berries enough vinegar to cover them,
and let stand for twenty four hours,
strain, and to each pint of juice add
one pound of sugar, let boil for
twenty minutes, and bottle. One or
two tablespoonfuls of this added 10
a glassful of cold water makes a
fine summer drink.