davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13
CoLoy in Cbildren's Clothing
Nv EMMA GARY WALLACE.

available in any quantity is the quer-
citron extracted from the bark Of the
black oak trees Of Georgia and tho
Carolinas. This meant that much i'm
portation of materials had to be ar
ranged and the coal tar dye industry
developed. The few manufacturers
having an established output werl
promptly overwhelmed With orders.
The price Of dyes naturally went up
with the shortage. This tendency was
still further increased by the demand
for the various chemicals used in dye
stuffs and also required in the making
of explosives. Thus, certain OF these
chemicals are now so eagerly sought
for the charging OF shells that the
price has increased fvefold, and car
bolic acid is ten times as expensive as
it was before the opening Of the con-
fiict.
All OF these things go TO show that
while many of the dyes used in goods
manufactured recently are Of first class
quality, yet there are large quantities
of such colorings which are likely not
to be up to par.
The man who does the dye manu-
featuring is doing his best to meet
situation for which he is in no wise
responsible. The manufacturer Of
cloth is procuring the best he can get
in dyes. and even then is often obliged
TO 90 without The salesman is honest
in his belief that the goods will be as
permanent in color as in former
years.
Yet there is possibility OF disap-
pontment. The housewife who makes
a garment, launders it and finds the
colors fugitive, even although she has
tried setting the dye with salt solu-
ton. is sure 10 feel that she has been
unfairly dealt with. Perhaps she may
hang the garment in the sun, only 70
find later that the colors are spotted
and not even. Washing sent 70 the
laundry may come home disappointing
Is faded, and we may blame careless
work or the processes Of cleansing I'M
justly.
The Laundrymen's National Associa-
ton, which met recently in Portland.
Ore, earnestly recommends that all
colors be tested by sample before pur-
chasing fabrics. The laundrymen OF
Portland have felt this situation so
keenly that they have run prominen.
advertisements in their city papers
calling attention 70 the likelihood OF
fading or bleeding Of eolors, urging the
public to patronize reliable merchants
and pointing out some Of the advan-
tages of up-to-date, sanitary laundry
service.
Il seems but reasonable that IN pur-
chasing goods for the clothing Of chill
dren especially time and money will 30
saved by careful testing Of the colors
selected. Life is 50 complex to-day
that the action OF the governments
across the ocean is likely to affect our
children playing about our own DOORS
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13

could have desired more in the way Of
a jardiniere, but nobody else minded.
Next, Mamma Platski had to submit
to a thorough washing of everything in
her house whether it needed it or not
"a revolution which grieved her not a
little. But on Rosa's first day off, Dec
Grafton Day. they all set to on floors,
woodwork. furniture, bedding, and even
the calico curtains on the cupboard,
with a most unrelenting gusto.
"We1l all feel better" said Rosa
briefly.
Her mother grunted unappreciatively
81 know we will" insisted Rosa
Miss Wells told US up Z the factory
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13

tions-direct from the big factory on
the hill.
Bit by bit. and much to Mamma
Platski's bewilderment, Rosa revolu-
tionized the family housekeeping.
First it was the new scrubbing pail
white enamel one! Who ever heard
of white scrubbing pail?
But Mamma Pla.Ski found that 1t did
work very nicely, so she yielded the
old wooden thing, bought when she was
first married so many years ago, and
Rosa planted a geranium in 1t. The
factory had whole window boxes full oil
them.
The family liked the geranium' Rosa
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13

time per pound is allowed. this rule
depending, of course, upon the sort Of
fire used 70 cook with and the size
of the piece Of meat. The heats Of the
coal, gas and electric ovens vary in in
tensity, and the housewife must expert
ment until she becomes familiar with
every point concerning the oven she IS
using.
French Veal Soufie.
Mix two tablespoonfuls Of butter
with two tablespoonfuls Of -four TO a
smooth paste; season it and add to 1t
one cup OF hot milk and let thicken
slightly; then add a cup Of finely
minced veal, a teaspoonful Of chopped
parsley and the beaten yolks Of two
eggs. Mix thoroughly and take from
the fire and when cold add the stifily
beaten whites Of the eggs and fill well
buttered ramekins with the mixture
and bake fifteen minutes.
Sweetbreads au Gratin.
Parboil, blanch and die a pair OF
large heart sweetbreads; add to them
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13

that most sickness comes from unsan-
IMITATION"
What the Factory Taught.
Rosa's particular duty at the Model
was the icing of little brown cakes
that came hot TO her from the baking
room across the corridor. For this
work Rosa's uniform had to be spick
and span and her hands washed clean
and gloyed.
Her pointed little cornucOpia "icer'
had to be plunged in hot and cold
water every few seconds, and her iced
cakes had barely got cold when they
were carted of on glass-topped trays,
packed in waxed paper, alright pack
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13
Cold Dishes for the Dog Days
By JEANETTE YOUNG NORTON.

which tells what 70 do and what not TO
DO and usually includes few recipes
for the making of creams and ices, but
one can always use a few more during
the season, especially some that are
not to be found in cook books.
Use Only the Best Materials.
The ingredients for any of the frozen
dainties must be the freshest and best
in quality that can be purchased.
The soft centre Of the vanilla bean,
or a syrup made from these beans, is
better than any of the ordinary vanilla
flavorings for ice cream use.
All mixtures TO be frozen should be
made a little sweeter than those when
are to be served in other ways, for the
freezing seems to nullify a portion OF
the sweetness.
For uncooked cream mixtures, part
milk and part cream may be useo'
though straight cream will make
richer cream. For the mixtures which
include eggs, plain sweet milk Will give
the best results.
Agar-agar, arrowroot, corn s'Si'"
or powdered gelatine may be used as
the thickening agent. The agar-agar
and arrowroot will be found TO give TO
water ices a lighter and more delicate
texture than the corn starch or geia-
tine, though both the latter are all
right to use in mixtures containing
cooked milk and where one wishes 10
economic slightly in the use OF eggs
Good Plain Ice Cream.
In making ice cream for children
the purest and best is made in TINS
way: Take one quart Of light cream
and add TO it half a cup Of sugar and
the soft centre Of about an inch length
of long vanilla bean; mix and freeze
Frozen Custard.
French vanilla, frozen custard or
country ice cream, as 1t IS variously
called, is liked by nearly every one
and is easily made. Bring to the scaid-
ing point one quart Of rich milk in
double boiler. Have ready six eggs
we'll beaten with two and half cups
Of sugar. Turn half the scaldng milk
slowly into the eggs, beating con
stantly, then turn back, eggs and all,
into the remaining milk in the boiler.
Stir all gently and cook until il begins
TO thicken, then take from the fire and
set aside TO cool. When cold add two
teaspoons Of vanilla favoring and
freeze.
Frozen Fruits.
The so-called frozen fruits are made
by adding = cup of heavy sugar syrup
to each quart Of cut-up large fruit or
halved berries. Fruit creams are made
by washing and cutting the large fruit
into small pieces, or halving the
berries, and, after adding heaplng
cup of sugar 10 each quart, allowing
them to stand two hours in warm
place, stirring occasionally. When
ready to freeze add one pint of heavy
cream 10 two pints of the sweetened
fruit; then freeze. This is an excel
lent recipe for apricots, peaches,
bananas. pineapples, strawberries and
pears Of good favor. The smaller
berries are too seedy to be nice IN
cream
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13

cuts are generally considered the first
and second prime ribs. the sirloin and
.ho t.rderloin fillet, for roasting; the
porterhouse, sirloin and Delmonico cuts
for steaks, while the round and meek
are best TO use in casserole dishes. OF
course. there are many other useful
cuts to be had, but those first men
toned are the most costly. The rump'
navel. brisket, plate and round are usu-
ally corned. A chuck roast is sweet
and good, though the meat is little
bit coarser grained than the more ex-
pensive pieces, and many people are
keen TO get q chuck or flank steak.
The beef that is generously veined
with fat is the richest and has the
finest favor. A little while spent IN.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13
KEEPING TABS ON THE BUTCHER

half cupful Of dry bread crumbs,
the Juice of an onion. saltspoonful Of
pepper and half teaspoonful of salt.
two tablespoonfuls of grated cheese
and one egg beaten INTO a cup of
cream. Fill buttered ramekins with the
mixture and bake fifteen minutes.
Serve garnished with parsley and a
slice of delicately fried bacon on top
of each.
Beef Olives.
Have two pounds of rump steak cut
thin. Then divide it into six pieces,
brush over with beaten egg, a little
minced savory herbs and sprinkling Of
salt and pepper; roll each piece tightly
and fasten with a small skewer. Put 4
pint of stock in a stewpan, lay in the
rolls, cover them with thin slices Of
bacon, then top with round Of wrtin :
paper that fits the pot. Stew gently
for two hours, then take up the rolls,
lay them on a hot platter, slightly
thicken the gravy with little butter
and -four rubbed 10 a cream, remove
the skewers from the rolls and turn
the gravy over them.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13

- - the "N"'O'
and not tickle fancy that rules the
human appetite.
II frozen dainties are 20 be properly
made BY the home cook to meet the
hot weather conditions, the first need
Is good, up-to-date freezer. Their,
srs number Of such freezers on the
market, and it is only & question of
choosing that one which especially fits
th. purchasers own peculiar require
nents.
The next step is TO learn thoroughly
oil that there Is TO know about the
freezer's mechanism; how to get the
best results from its use with the
minimum Of labor and material, and
last but not least, how to keep it clean
and sanitary. In case this important
point should have been omitted from
the instructions given, or the direc-
lions in the circular be thrown away
without reading, a safe rule to follow
with nearly all freezers is to carefully
wash and scald all metal parts, drying
them thoroughly over the stove before
putting them away. The wooden bucket
should be thoroughly rinsed and dried
in the sun.
stout wooden mallet and a heavy
canvas bag, both Of which come for the
purpose, are needed to prepare the ice
lof the freezer; while rock salt, pur-
chased by the large bag, will be found
cheaper IN the end than if it is pur-
chased In small quantities. One uses
about three pounds Of this salt to a
freezing for a two or three quart fami-
'y freezer. The salt, after being used,
may be dried OF and do duty second
Tine with the addition Of fresh salt.
How to Use the Freezer.
rack the freezer with layers Of salt
atd Ice nearly 20 the rim Of the can;
men use only fine ice, so that there is
10 Danger % the salt getting into the
UeSm' After the cream has been frozen
remove the handle Of the freezer, take
WI the ice around the cover Of the
'~n' WIPE the cover very clean and re
%SVe 1t. Take out the paddle, scrape
ae cream from it and pack the cream
"h close with a wooden spoon. Re
pace the cover and scatter the ice
'ef IT, letting the cream stand thus
rlpen until ready TO use it.
when ready to use the cream draw
ss' The can from the freezer, wipe il
-" vet cloth free from all salt and
" nave the platter or serving dish
.eN'y' and wrap a cloth that has been
'0hr out Of hot water around the can
moment. Then remove the cover
As can, and the perfectly shaped
.n viii slip cut onto the plate.
@ hssrsr .bnngs its own booklet,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13
@saNNaMMNa@&MN@S4MMaxNNSSMGsXsaxaM

"Say, you're gettin' too fussy, you
are, with your grand new job. Who's
gettin' this meal, anyhow" And she
stuck her finger in the water again 10
show her indifference TO the modern
science and "sannytation" that RoFa
had suddenly adopted.
Seeing for Themselves.
One day Rosa got permission from
the "hostess" Of the Model for her
mother and sister to make the official
tour of the institution with the other
sightseers who were escorted daily
around the enormous plant by per
sonal conductor, and at the end served
with tea and the Models special tea
biscuit and preserves.
And after that Rosa had firm allies
AZ home. Whatever the expert at me
Model said rent in the Platski house
hold.
Mamma Platski was indeed still her
lazy self, but she had liked the looks
of the wonderful Model, and she liked
Rosa's changes well enough, too, so she
bumped herself little, and made home
better place for her old man and
the big boys and Rosa and her sister.
After the lessons were once learned
they forgot all about them, too. That
is. Rosa stopped preaching and teach
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13

ages and sped Off to the waiting motor
trucks.
Sometimes the cakes were to be eur
lycued' and sometimes "iced plain"
but. whatever it was, the Model Food
Factory was teaching Miss Rosa Platski
to use her hands deity, quickly, dain-
thy.
1t was because Of this new training
that Rosa was slightly startled one
night to see her young sister dab a
questionable looking forednger in the
teakettle TO see how the water was
coming along.
The young sister raised loud voice
OF Rosas reproof.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13

garments worn by lit:le people are
likely to see much hard use and to re-
quire frequent laundering, and if the
colors are not as stable as we have
been accustomed to have them we may
be both disappointed and surprised.
There is a reason for this, and if we
would be sure that the goods which
we purchase TO make up are going to
give satisfaction it will be we'll to
make a test of samples of such goods,
so that we may be assured Of the fast
nature of their colors.
We have long depended upon Ger
many for the manufacture Of the larg-
est part of our dyestuffs. The reason
for this was that German chemical
laboratory. processes had reached ar
advanced stage and the lower price OF
European labor enabled them 70 pro-
duce dyestuffs so low in price and
enormous in output that American dye
makers found competition Improbable.
When the war broke out there were
insufficient imported dyes TO last many
months. The British blockade shut OF
further supply. Besides, many Of the
coal tar products used in making the
dyes are also employed in manufac-
turing high explosives.
American ingenuity quickly set about
finding ways to supply the great lack
but, Of course, it took time and monev
to put up buildings and establish
laboratories and make the necessary
experiments. There has. Of necessity
been a marked inclination to return TO
the use of old-fashioned natural vege-
table dyes, such as logwood, fustic, etc.
It is said that the one vegetable dye
stuff indigenous to the United States
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13
Roast Spring Lamb.

Spring lamb is always welcome, but
the younger it is the higher is its price.
So it remains in the luxury class dur
ing the earlier part of the season.
Roast fore quarter, saddle or leg, &C
companied by fresh mint sauce, spring
vegetables and salads make ideal spring
dinners. The best mint sauce is made
in this way: Strip the leaves from d
small bunch Of crisp, fresh mint, after
washing it carefully, and chop it fine.
Melt two dessertspoons Of sugar in two
dessertspoons Of boiling water; when
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13
What Sunshine, Fresh Au
and Sanitation Mean
TO Some Workers.

ing. mama stopped groaning, the sister
stopped arguing and teasing.
Their unaccustomed decency made
them self-conscious at first, but, dear
mel they soon got so they could look
clean linen in the face without
tremor. and they were really enjoying,
somewhat unconsciously, the new fresh
atmosphere.
On. OF course. the trains still raced
screaming by. scattering storm oil
cinders and smoke; Papa Platshfs old
rocking chair still seesawed uncertainty
on one rocker; the calico curtains were
still faded and faint from long use.
But the little rickety house was now
being washed regularly Of its einder'.
the rocking chair did boast new
cushion in its depths, and the calico
curtains stuck out brave and clean
with record Of starch and soap 20
brace them Up.
What Came OF II.
Then Rosa began 70 have an smbi-
ton Of her own. II concerned GER
tain young truck driver and four
room cottage far from the railroad
tracks, and new bright furniture on
the instalment plan. The young truck
driver had put the idea into her head,
of course. and she carried it around
as a secret for little while. Then
she told her mother.
"Jim SAYS he's maxim sl4 now.
Wants to take one of them new houses
back Of the bridge"
"All right" said her mother Guess
you could keep it,"
"Sure I could" answered Rosa. OK
utantly. Funny how you pick up.
but that factorys learned me lot.
maw,"
Now, don't think that We imply that
all the Rosas in all the model fac
tories go home armed with brooms and
pals and new ideals, reconstruct their
homes, and finish the job by becoming
the model wives and housekeepers for
young truck drivers.
But We do say that, just as working
in a department store teaches a girl
to dress well, and tipping mans let
tiers for him teaches a girl how 70
spell correctly (sometimes); so work
ing in a properly equipped twentieth
century food factory teaches the girl
worker the science OF sanitary, well
ordered housekeeping, which even in
this day is one of the most interesting
and valuable lessons a woman can
learn.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13
The Reforming Of One
Tenement Home Due
to Its Teachings.
By SARAH ADDlNGToN.

--fOSA PIATSKI was Po-
ID Hsh and poor, and
N knew nothing about
A housekeeping, except
lA that food had 20 be
<kSf cooked three times a
EaA.\ day for raft of de-
B6S.-a-- handing men and chill
- and that now and then, prefer
~, a,hen." the family clothes had to
:. launched together in the wash-snd-
N..A.,pb mo washed a few shades
r,,,,r She was also vaguely con-
,.;ou. that beds might be spread up
80. bedtime and that an occasional
&C.. Of the broom hither and yon was
the customary thing
RI. as for clean. systematic, skilled
housekeeping well, that was no more
;,,luded in her world than were dia-
uond rings and shiny automobiles, ex-
cent tina, rings and motors appealed to
h,r fancy. whereas her young heart
,,s never yearned for better house
keeping.
Once in a while. indeed, her stolid
mother would set 20 the oinder-ridden
nous. with a mighty vigOr, complain
inc greatly at the passing trains that
l,ft their trail Of grit and black in
psople's houses. Usually, however she
was content TO sit in front of the
house with the latest baby, trading in
The gossip Of the neighborhood.
It was during these too frequent Pc
riods that the dust piled up, that the
SOUPS and stews cooked themselves,
and that the beds lay wide open from
sunrise 10 moonrise.
When Rosa's Chance Came.
Then one day, when she was sixteen,
Rosa walked out of the rickety front
door. picked her way through a scram-
bic Of stieky-faced children, waved her
mother a gay farewell and started
forth to her first economic undertak-
ing-a job in a food factory.
But little did she realize that she
was also going to her first lessons in
Housekeeping; that the Model Food
Factory. besides beng a modern eff
cheney institution, served the additional
purpose Of teaching. By the indirect
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13

.ERICAN mothe~ have
need 20 be exceeding
ly careful at the pres
ent time concerning
the fastness of thu
dyes used in the ma
terial of their chill
dren's clothing. The
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13

it is melted and cool add two table
spoons Of tarragon and Of two Of cider
vinegar and the chopped mint. Let
stand and infuse one hour before using,
stirring it often.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13
Lambs Sweetbreads Larded.

Select three pairs Of the sweet
breads; trim and rinse them in warm
water; then parboil them for ten min
utes and throw them into cold water
to blanch. Then cold lard them and
lay them in a saucepan with half
pint Of highly seasoned white stock
and stew, closely covered. twenty min
utes. Take up the sweetbreads and
thicken the sauce with a little butter
and -four rubbed 10 a cream; add one
egg beaten in cup Of cream and let
all get hot, but not boil. Then turn
over the sweetbreads. Add little
grating Of nutmeg, garnish with pars-
ley and toast sippets and serve.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-08-13

1T days call for cooling
drinks and food as
naturally as cold days
demand warm consid-
Grafton for the inner
man. Consequently we
are convinced that it
is the weather bureau
The Devils Lake world and inter-ocean. (Devils Lake, N.D.) 1915-1920, 1916-09-14
LOCAL YOUNG
PEOPLE WE'D
MISS ALICE CADDIGAN BECOMES
BRIDE OF MR.. VIM. JACOBSEN.

Tuesday morning of this week at
the Catholic parsonage in this city
occurred the amrriage of Mr.. VIM.
Jacobsen to Miss Alice Caddigan, both
prominent young people of this city.
The ceremony was performed bs'
Rev. Father Edward, and soon there
after the young couple left in their
car for Grand Forks, where they will
spend their honeymoon, and later will
be at home to their friends in the
Glerum block.
The groom is one of our leading
young business men, being the pro-
prietro of the Royal Blue shoe store
which has formerly been conducted by
himself and brother, but recently he
purchased the interest of his brother
and he is now sole proprietor.
The bride is splendid young lady
who has been reared from childhood
in this city. She is sister of Mrs
VIM. Redmond, and the daughter O.
John Caddigan, a former we'll know,
railroad man of this city. The happ,
young couple have host of friend
who will join in extending congratu
lations and wishing them long an.
HAPPY welded life.
The Devils Lake world and inter-ocean. (Devils Lake, N.D.) 1915-1920, 1916-09-14
The efI|ds Chculdll6ll||
and Subscription Campaign
Five Passenger 1917 Model 85-4 Over
land, First Grand Prize.

$4,000 PHoNoGRAPH SECOND GRAND PRIZE, $4,000 IN
GOLD THIRD GRAND PRIZE s25.OO IN GOLD FOURTH
PRIZE AND $1,000 AS FIFTH PRIZE. MANY SPECIAL
PRIZES OFFERED DURING THE CONTEST
The Devils Lake world and inter-ocean. (Devils Lake, N.D.) 1915-1920, 1916-09-14
HAN[EY SPECIAL
PASSESTHR0UGH

Monday afternoon the special train
bearing Frank J. Hanley, Prohibition
candidate for President, and Ira Lam
dith, vice president nominee, together
with number of prominent prohibi-
tion people passed through the city,
remaining over for about 45 minutes,
while Mr.. Hanley addressed a good
sized audience in the local opera
house. He is a polished orator ami
gave talk which was appreciated by
his listeners. His theory is that the:
cannot hope to elect their ticket but
if they get million votes for the
cause that will be the means of fore
ing national prohibition. From here
the train passed on west. He will
make short talks at various points
until they reach Minot, where he was
to remain over night and deliver an
address in the evening.