davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-10-11

COOK-LAUNDREss .-Cspabs young widow with
baby girl: highly recommended: 60 anywhere: $50
Mrs. M.son's Agency. l3l West i2d -. Bryant
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-10-11

COUPLE -Coiored butler: valet: useful: wife eI-
celent cook. S years last place. exceptional re.-
erences. c.,y or country. Miss Shaushnessy's Agen
I cy ~ West i.d ~.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-10-11

CoUPIE.-Man butler useful: wife oook. best ref
efenc,s city or country: do homework for small
family. Address Johnson. care Odclls sa5 eth Ave
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-10-11

CooK-High class swedish cook: excellent refer
ence: ey or country. JussiA Asency. 1875 East
| hhfh 4 PIN 81.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-10-11

COUPLB-Coored; exceptionally rood: butles
valet. excellent cook. eight years splendid ref
erenees; city; $40. Mssous Agency. 1871 West ied
8, Rryant 5s93
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-10-11

/ COLoRED CoUPLE.-Butlef: useful: nne cook
| VIII do entire work OF apartment: $50. Excellent
references. Miss sheas Agency. 80 East i2d ST.
/ Murray Hi 5Tlt
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-10-11

COUPLE-Fngsh: nice appearing young pair
butler. useful. excellent cook. splendid references
so. Ms. Masons Agency. 1871 West i2d ST.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-10-11

CoOK-Young svede s35: has laundress's refer
ence. r. Miss Hoimayers Agtncy. 10 East i3d
St. Sd foor. Telephone. ssi7 Murray Hill
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-10-11

80 ~ upVi. ArprpAiNutf 80 murray mn
COOK-CHAMBEiniAI and WAITRESS. Two
Finnish girls. good reference. city o. country.
Jussila Agency. la5 E4st 5Sth 81 Tel. Plaza asa
COOK Norwegian, Protestant. exceptionally neat.
good references. Martha Golfers Asency. ij7
Gu Ave
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12
DAINTY CHEESE H

OR Informal, holiday entertaining,
l. try some Of the fancy cheese
combinations which tea rooms
have made so popular. These include
hot, baked dishes suited for serving at
luncheon or supper, a variety Of chat
ing dish preparations as we'll as nu-
merous forms Of cheese sandwiches,
some Of them sufficiently hearty to fig
ure as the main dish at a late supper,
and others 30 dainty as to be suitable
for Offering with a cup Of afternoon
tea. As some Of the best liked cheese
dishes require a little practice to in
sur perfection. II is well to 90 some
experimenting before serving the dish
to guests.
A baked rabbit Is a change from the
ordinary Welsh rabbit and brings re-
suits more uniformly satisfactory to
amateur cooks. A half hour should
DO allowed Tor mixing and baking. Sc
lect a baking dish which will appear
we'll on the table and butter the inside
generously. Cut a pound of mild.
American cheese into thin slices and
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12
HIGH HONKS THE LOW PRICED CHRISTMAS GOOSE

full 10 basic 1t occasionally. II should
be cooked we'll done.
Salt over. untruss and dress on a
dish. Skim the fat fvom the surface
Of its liquid, pou. IN "A little clear
stock, boil. and then strain through n
sieve. Nrow a little Of this over the
goo-r and then serve the remainder
separately.
For stufnng with sausages and
chestnuts the goose should be pre-
pared in exactly the same way. except
that the cfestnuts are not put in the
dressing. Instead. they are praised
and used for furnishing both sides Of
the goose, and small boiled Chipolata
sausagcs are arranged On the ends.
Goose. Hamburg style. Is prepared
and cooked the same as goose tuncd
with c%hestnuts, except instead Of fill
ing with chestnut forcemeat, you sub
stitnte ten apples. peeled, quartered.
cored and cooked in a vessel with six
unces Of dried currantS and four
ounces Of seeded r~aisins. half a pound
of bread crumbs, cinnamon, and two
whole eggs.
Mincc well n red cabbage. after care
fully removing all the hard parts. and
lay il in "A saucepan with soup stock
or beef broth from which the fat has
not been removed. Salt and cook
slowly until ready 10 serve. Then put
in a tablespoon of vinegar; garnish
around the goose with the cabbage. and
outside Of II set a string Of small
broilcd sausagcs.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12
Sensible and Attractive
Are the Newest BlOuses
Golden Mean of Comfort and Shape.
illness Struck for Once in This
Most Convenient Garment

chiffon. whether the blouse is Of the
simplest type or Of a more elaborate
Sort. with touches Of fur or silver m
broiders or other elaboration.
Cream and white have their usual
vogue, and for those who want gayer
color there are lovely things in rose.
In the shades OF yellow. and In
peach, with an occasional blue Or
orchid or red.
Plenty Of grays and browns among
h more sober models. with h wine
reds. In recognition Of tho liking for
those colorings In suits. the naval dark
blues. though In less than the usual
numbers. and the inevitable black and
white blouses.
Sometimes a dash Of color In the
trimming brings a white blouse into
harmony with a dark suit. but 1t II
lightly applied. In spidery embroidery.
In buttons, In narrow binding. in braid
or narrow velvet ribbon or fur.
Fur trimming Is. by the way, much
used and often used %absurdly. though
a little Of II cleverly applied gives dis
tinction to many models in every ma
terial from chiffon to velvet. 1t u per-
'aps "'oN' e"e''N' ""'" "pp"eN
10 the cages OF SOFT turn'd pach collars
OF nestles IN INTRO" l'heS a'h"hs .ne
ioids OF u "iny pIouse iron.' put tue
nave seiAed upon 'he iuea VI
tur trimming Az u "hish ior 'he h'sn
coiiared DARK piouse' ana OF course II
"hite next 10 me ace Is 10 i've e,inl'-
nateo n n OF fur IS more oecorhins
than n other oark STUN. 'hco'"-
out some women 40 not con-
sioer ina point.
sometimes the tur rhis, Is NOT pun
on the edge OF the ciioker' out is
apphed 10 a harine triii raced WIN
white OFTEN the fasnion OF the eoi'aI
In one OF our ske'ches o.daE anu II
THIS type OF triii Is becoming the ioea
Is . good one
The entire blouse II question u
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12

eggs for cooking and eating. The
feathers are used for making quilts
and feather beds. holsters and pillows
which are in evidence everywhere In
Germany. ,Thc Germans sleep be-
tween feather beds.l
The bones are employed for differ
ent food and manufacturing purposes.
the fat il rendered into oil which is
superior to lard for frying. and goose
livers are made into the celebrated
pate de foies nras for which Strasburg
Is world famed.
In Germany the goose is usually
roasted and the seasoning is most
often a mixture Of apples. raisins, sui
tanas and rice. No other woman can
perform such marvcls with the goose
as tn. German housewife. Six or more
stufiings are known to her.
Apple sauce Is the only proper ac-
compartment for tho goose. The tart
ness Of the apple counteracts the rich
ness Of the meat. The very best is
baked apple cooked in the
earthen bean pot.
II is better to select a goose under
2 years of age. Green geese are the
half grown birds and are good from
May until Christmas. II YOU intend
to have goose for Christmas II Is better
TO buy il this week 50 that YOU may
,avc plenty Of tlmc fo Or' Daring 1t
properly
II is important to remove all the pin
feathers and down. An expeditions
way Of smuggling OF the down Is to
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12

give an unusual flavoring. BY choos-
ing two sandwich filings. one of cheese
colored red with tomato or pimento
and the remainder mixel with finely
chopped parsley. Christmas %coiorings
are obtained. making these sand
wiches particularly suited to holiday
entertaining,
A popular tea room IL serving a de-
ltcious cheese preparation easily made
at home. Cut fresh bread in three.
quarter inch slices, remove crusts and
cut ] n finger strips. Brush with white
OF egg. roll in seasoned grated cheese
n bake until cheese begins to melt.
What Is known as Llptauer cheese
Is excellent to serve with crackers as
an accompaniment to after dinner
conee. Take one cream cheese. add
two tablespoonfuls. Of softened butter.
W finely chopped anchovies. one
tablespoonful Of finely chopped chives.
a few capers. one half teaspoonful each
Of caraway seed, salt and paprika,
When we'll mixed pack In a mould and
set on Ice. Cut in slices or serve with
q cheese SCOOP. This Is also excellent
as n sandwich filling for white or rye
bread.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12

rub the goose over slightly with al
cohol and set fire to II. All the sur
plus fat should he carefully laid aside
TO cook down into goose e Sage
and onion dressing Is popular, hut
potato dressing is very nnc.
Stuffed with chestnuts, or with sau-
sages and chestnuts, and roasted-this
is the German method-the goose puts
on it's finest festive flavor, II Ia a
dish not to he despised by a king,
lut within the means Of the peasant.
/, is "A feast dish that combines econ
oiny with savoriness most ideally.
To- prepare the bird in this manner
Is not difficult. II is necessary to
select a large, fat goose. SINCE care
fully and clean. rescrving he fat
and giblcts. Wipe out the inside and
hi the cavity. also the breast with a
dressing prepared rs follows:
Take one pound Of chopped veal and
two pounds Of chopped fat pork. mix
them together and season with salt.
pepper. nutmeg and allspice. Add two
gills of soup stock or beef broth
and mix the whole together thor-
oughly. Then mix in sixty chestnuts
thai have been roasted in the oven
and freed Of their skins.
Truss the goose and lay il in n
roasting pan with rs own fat aud
half a pint of hot water. sprinkle
fine salt over it and cover with n but
tered paper: then place in the oven
to cook for three hours, being care
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12

have ready two and onc-half cups of
stale bread crumbs. Sprinkle a layer
or the Crumh In the buttered dish.
with n layer OF the sliced cheese.
sprinkle with salt. pepper and paprika
and repeat until there are three layers
Of both cheese ana crumbs. Beat three
eegs. without separating; add one and
one-half cups of milk and pour over
the contents Of baking dish, Place in
moderate wen and bake for twenty
minutes. Serve direct from tho dish.
French cheese toast is another good
luncheon or supper dish. Make French
toast in the usual way by dipping
slices Of stale bread in beaten egg
mixed with milk and browning In hot
butter or oil. These slices are then
arranged In a baking pan. covered with
grated cheese and seasoned with salt.
pepper and paprika. Toast under gas
flame and serve hot.
To serve with salads. try chees bis
cult. These are easily made baking
powder biscuit. only half tho usual
thickness, cut in rounds and put Ia
gether in pairs, sandwich fashion, with
a thick layer ~ grated cheese between
the two rounds. Cheese pretzcls are
also a favoritc accompaniment Of salad.
They are mad" Of plain pi" crust,
rolled thin. s%prinkled with Gra'ed
cheese. salt and paprika, folded over
and again %sprinkled with the seasoned
cheese. After three or four foldinss
cut in strips and tic In knot, rs nearly
a. possible 70 represent "A prctael.
Sprinkle with cheese, add carawaY
seeds, If liked. and bake IA delicat"
, brown. Serve either net or cold.
4 tea room speciality Is "A hot cheese
/ sandwich. chop fine some soft. rich
! American cheese. To each Cupfu'
| allow two tablespoons Of milk and one
egg yolk. Mix we'll and season with
salt. paprika and Worcestershire
sauce, Spread between quarter inch
slices of wheat or rye bread, press Wei
together. brush on both sides with
white of egg diluted with milk and
brown in butter or olive oil. This Is a
delicious substitute for Welsh rabbit
for late suppers and informal parties.
Rolled cheese sandwiches, toasted,
are Il novelty. Cut fresh bread to
waferfike thinness, soften cream
cheese with melted butter ur cream.
season highly and spread between
the slices. Roll and secure wiz,
a %toothpick. Arrange on inverted
baking tin and allow to brown under
gas na'ne, Rolled sandwiches OF
cheese thlnh~ With tomato kctchup
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12

calories Than. the next most nntritlN"
poultry. II .eads all poultry in fat
The difference in protein H. so S'ght
a. 10 be negligible. The caloric value
Of goose IL greater than h Of an.
other meat excepting mutton and pork
Bulletin iS2, United States Experiment
Station, says:
Geese have been used as table birds
AZ least eyer since the days of ancient
Egypt. They are now common all over
the world. but perhaps most common
in Germany, where their flesh II
relished In every imaginable form from
the smoked PomeraHian goose breast
to the popular 'p~okelgans. picked
stewed and preserved in fat. Goose
fat h also preserved in Germany. and
ia often eaten on bread instead OF
butter, and Is considered uneNcelled IN
the preparation Of many dishes
Among orthodox Jews everywhere ii
Is frequently used as a culinary tat'
The goose has Played a most I'M
portant part in the wonderful con
%scrvation scheme Of Germany. IL can
he raised almost anywhere. II is eN'
tremely hardy and long lived and re-
ouires but little attention. When lei
alone tn. goose will often i've loo
years Nearly every German farm
house possesses nocks Of geese. and
they abound wherever there are hogs
or sheep. for they take up no extra
room and subslst largely on the refuse
Goose fesh is the only kind OF mcat
many poor people Of Germany know,
Therefore 1t augments the meat supply
and is one of the nations very greatest
resources. Many fresh and cured prod
ucts are obtained from goose meat
The hams are esteemed as delicacies
and are on sale in all the German mca,
markets. fresh and cured. Delicious
pies are made from goose gihlets. The
eggs are used In the place Of chicken
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12

large sums OF money. since IL Is often
necessary IL much buying Is To bc done.
Out Of IA small piece of cloth 60 match
the suit make n pocket on the inside
of the upper left arm. This pocket
Fan M closed by small clasps So that n
bill folder or purse cannot slip out. II
IL impossible for any n to see the
pocket; in fact me could .ook right
ar II and not know it If there. II can
he at least four inches sqIar and
capable of containing - goo hit ot
money in that space. II one II nrt
sufficient, sew one to Tho otlIej sleeve
and close II in the same way.
Il would he impossible for any una
to- tamper with such a pocket without
ne.nG instantly detected. The money
cannot possibly work out and IL con-
vcnient Ia reach II II is in haste.
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12
CAT KNOWLEDGE.

..THEEE be those" said = ns'ur.
fakcr living somewhere IN
the llfties. who say that do
nestle animals do not recognize people
they are associated with by then, sense
at sight. And maybe they arc right
I am no expert Journalist hut 7 wish
10 state a fact Of which I am person.
ally cogniIant and which pertains 10
the subject uuucr discussion.
yesterday morning after ! had
hroIkfts,el around the corner | ap-
preached the house whore I lodge and
from some distance I observed our
large black cat, Bill. sitting on the front
steps before the closed door. 1t Wal
evident to me, and ; mn pa;na1 10
make the statement. that Bill had been
out all night.
Several persons passed az ne sat
there before | came Within range nf
his vision. hut lie gave no sign 10 them
what lie was there for. He lid Eot, -
me until I was within forty feet e
him, so intently was he studying those
nearer. but the instant he saw me he
came running 10 meet me rubbing
against my legs and showing other in.
dicatlons OF his pleasure in meeting a
real friend in need. Then he das he'd
ahead and was at thc door when 7 got
10 ii.
"huce inside lie haL no further use
for me and scurried away toward the
kitchen, cats nave Ne power Of scent
! believe. So Uo didn't nose me- out Of
the cruWG Of Wfan,iiars passing be.
fore hln. Iuie being true. roy did
l,ill know me cacept 10y si'.hl 49,
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12

chemisette Of fine rcam lace. has long
sleeves, rather full Mt top. but held in
a very deep cum by crossed straps of
silver gallon. In the back a soft full
frill falls from a shirrcd cord at n high
Waist line. so that the line Of the back
is practically straight but the front Of
the blouse Is drawn in snugly by a
narrow Iva nd Of the velvet. For collar
there Is a straight. high hand Of dark
fur. from which in from falls a full
jabot of fine lace edged net almost
entirely yelling the net chemisettc.
This fur collar would he frightfully
hot and uncomfortable. but there's no
denying that II does give cachet to
the blouse.
All three Of the blouscs illustrated
today show fur trimming skilfully
applied and all three arc white. though
in varying shades Of white.
One Is in white and black. a com
bination extremely modish this season,
though black and white has lost caste.
The black notes are introduced In the
black velvet Of the narrow fur bor-
dered girdle and the wrist bands and
in the embroidery over the shoulders,
but the fur used Is the all white err
mine. which Is now preferred TO the
erminc marked by black.
The third model is OF a simpler sort.
hut Of one greatly In demand. It's
lace collar. hccomingly high in the
Tnck. Just comfortably low in front, IL
narrowly bordered 10y dark brown fur
and there are narrow lines of fur Dor
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12
h, ELEANOR mOYT BRAINERD D.

= yot- may call them waists or
" bloughses or blooses. The
name depends upon the shop
in which you happen to be.
and whatever you call them the sales
,omsn is likely TO look at you UNI
comprehendIngly and. when YOU have
n,ins,akingly explained. call them
something quite different.
,,oveyer. one may write "blouses'
: ard ,e, the gentle reader take her
,,olce Of at least two pronunciations.
III he sure many Of the models do
No, blouse. but that Is a mere detail.
\ None of them blouse AS much as
they once did. The separate blouse
,ousJavs IL more shapely than II was
syen a year ago. but with a few ex-
ren,ions 1, still falls easily, loosely.
with no hint Of tightness or boning.
I'm The whole the up TO date blouse
has found a golden near that Is both
,ensihle and attractive. II IL loose
enough for comfort. trim enough for
.hspcliness. Its long sleeves r far
moro practical and becoming than its
very short sleeves Of a few seasons
.vo Its collar nay be high or low.
hi, II low Is but d~iscreetly low. In
stead of offending the laws Of good
taste AZ IL once did. In some phases
1, is a bit d~iaphanous. but II IL not OF
,he peekaboo family. In short the
separu,e blouse Of this winter Is
q, is best a. charming thing. and
whether Il Is wanted for wear with a
sports skirt or a velvet suit. the thing
one wants should be easily found.
IN the simple blouse for ordinary
year there Is little change from sum
msr models, and what little there is
usually lies in some clever bit OF de-
,aIl. rather than in line or material
There are. possibly. more high collar
arrangements but the high collar with
Ne almos, inevitable faring wings OF
r,.he or frill Is unbecoming to many
,omen. and that Is a more serious
handicap TO It's popularity than the
Fac, that il Is becoming. So. models
hlgh in the back and nationally low
IN from, still lead in point Of numbers
Occasionally one sees a model whose
feck IL low CUT ~ "Outus " ti'ue IS
IN an afternoon blouse, and only the
woman with a lovely threat should
choose II.
"A lovely throat. mesdames. II only
women would rid themselves of the
Illusion that because a throat IL fa'
and un~rinkled It Is lovely. \ lovely
throat Is a matter Of line. mo- Of tex
ture. and a fat neck may be quite AZ
u:ly as a scrawny one.
Luckily the blouse makers have
been generous 10 both the fat and the
lean.
Genrsette crepe. chiffon. net. crepe
Z. chine. pussy willow. soiree. soft
satin. faille--all these are popular ma
,.rials for the separate BLOUSE. with
the washable thin stun and crepe IN
the lead. Of course, for the everyday
elouses. @
Flesh color leads in Georgette and
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12
n, RVTLEDGE RUTHERFORD.

W. VERIFYING Is lovely and the
l. goose honks high"
Hangs" not "honks.' some
Of my critics will say. But "honks' is
right. Remember the Christmas
goose. Long before America was dis
covered or the turkey ever became
known 10 civilization the goose was
eaten at nearly all festive occasions.
The turkey. being an American bird,
h appropriate enough for T~hanksgiv-
.nG. an american holiday. But the
Christmas celebration il a very ancient
custom and the Old time bird Of the
feast-ths goose-naturally suggests
Itself AS most appropriate for the
Christmas dinner.
But there are other and more i'm
portant reasons for the goose this year.
!, is selling at only 81 to 20 cents n
pouNd. while turkey is as high as 80
cents. Another reason is that apples.
% indispensable 20 the roast goose. are
exceedingly fine and abundant n
cheaper han before In years. Aside
from ali these incidental reasons there
is the fundamental fact that goose Is
the most economical OF poultry meats.
II has less waste per pound. II II of
much higher nutritive value. II
Yields II. { most readily TO after treat
rnent. Here are figures showing the
smount ~ waste and nutritivc value
Of different kinds Of poultry:
The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-12

in our workrooms ! visited hospitals
personally and thus learned where the
need was greatest. The men got to
look upon the American N~cedlcwork
Guild ns friends me had many ult.
ferent ways Of showing their apprccia-
ton among them making us little
presents ~ their " harpdiwork. ono
u the interesting features 81 these
war hospitals is seeing the men a.
work knitting, Crocheting. beadwork
and mechanical saw work, The nurses.
doctors, indeed every one, use all their
powers ~ invention TO keep these MN
busy. They must do 1t. Il would he
terrible IL these mon We're allowed to
remain idle thinking Of their wounds
and what they have gorc through.
OF course the garments made in mn
workrooms Of tho Lyoiw branch of the
Woodwork Guild Of America are dis
tribntcd gratuitously 10 these wounded
soldiers and to refugees
Two new organizations for public
Nursing have just been formed. The
first, the Social Service and Nurses
Training School Of Georgia, began its
career on November /. This Is the
nrsl organization Of It's kind In Georgia
and one Of the few in the Southern
States. 1t il "a development OF the
social service class started In Atlanta
In 1918 by the NEUTRALITY-SUSPICIOUS. As
ISOLATION. Miss Rosa Lowe Of Atlanta
Is secretary Of the new organization.
The second recruit to the field Of
public health is the New York Stale
Organization for Public Health Nurs-
ing. The purpose OF this new body Is
to stimulate the extension Of varying
services which nurses may offer to the
public both In sickness and health, to
standardize as rapidly as possible the
various branches of public health