davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14
This is The Little COnfrivance by Which
Your Electric Light Current
Rings fhe DoOrbeH

y that the heat Is so evenly maintained that
t will broil steak as well as it can be broied
over bed of glowing Goals. This was the
IDEAL in view when our domestic scientist put
a thick porterhouse steak on the broiler of this
stove At the end of eighteen minutes, she
acknowledged that the claim was fully sub
stantiated for the steak was broiled to pertec-
ton over 4 glowing heat that was as clear, even
and steady as that of a coal range.
The baking was equally successful, for the
oven is so insulated that it is to all intents
and purposes a freless cooker. The oven
should be not when the food is put in. Then
the current may be turned of, and the cook
ing done by retained heat. If the baking re-
ouires long time and the oven does cool down,
a twist Of the switch will speedily restore it
to the required temperature. A war cake made
with apple sauce, 4 casserole Of ham and pc
tatoes and dish Of hominy were all baked
with distinguished success.
The Globe Electric Range is made in a num-
her Of sizes and styles. The model tested in
the Tribune Institute and illustrated here has
a low oven instead Of the more convenient high
one, but other models are made with the high
oven. and this one is very compact and efficient,
even more suitable for a small kitchen or
llitchenette than the high oven stove would be.
The body of the range is made partly OF
cast iron and partly Of Armco iron, which i.
rustless-in black or full nickel finish.
The insulating oven has two heating units
each of the open coil type One Of these is
placed at the top, the other at the bottom
The top unit is for broiling. The units have
three heats, full, medium and low, regulated
by snap switch
The surface heating units show comtina-
tion Of the closed and open type. The founda
ton is a circular groove disk, of porcelain COM
position, with coils and resistance wire laid
and securely fastened in the groove. A thin
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14

OF water and let steam evaporate Have boil
ING lard in skillet; fry about FIVE minutes. Lift
out and drain quickly, then put them into
saucepan with two tabespoonsful Of butter
into which you have rubbed teaspoonful Of
prepared mustard. Add dash Of cayenne pep
per and two teaspoonsful of vinegar. Cook
three minutes, shaking constantly. Add yolks
Of two eggs. well beaten. Serve Immediately.
POTATO BOULETTES
TO two cupsfuls of mashed potatoes add
four tablespoonful Of cream. the yolks of two
eggs beaten light, one teaspoonful Of onion
Juice, one teaspoonful Of salt one-haf tea
spoonful of sweet marjoram, one-half tea
spoonful Of thyme, one tablespoonful of chop
ped parsley, and very little cayenne pepper
Mix all we'll together; put over the fire in
saucepan, stirring until the potato is thorough
" heated, so that when stirring il will come
away from the sides of the pan. When cool
enough TO form, roll in small round boulettes,
cover with beaten egg and bread crumbs, and
fry in smoking hot fat.
POMMES KERTIDES
To five cupsful Of mashed potatoes add sea
soning Of salt and pepper to taste, the yolks
Of four eggs beaten light, two tablespoonsful
of chopped parsley, little onion juice, two or
three tablespoonful Of cream and enough dry
grated cheese to flavor 10 your taste. Mix well
and form into rolls. Dip into egg and crumbs
and fry nice crisp brown in deep, hot fat,
using the frying basket.
CASSEROLE OF POTATO AND CHEESE
Boil a sufficient number Of potatoes TO make
three cupsful when mashed. Return the
mashed potatoes TO saucepan and stir over
the fire as you add slowly the beaten yolks of
three eggs. When the smoking mass is hot and
stiff, turn it into creased casserole and press
firmly against the sides, leaving a hollow in
the middle about the size of kitchen teacup.
Brush the top and the sides Of the potato with
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14
POTATOES ARE ONCE MORE IN FASHION

and nourishng. A pinch OF salt should be
added and the potatoes folded in napkin and
served hot.
SALMON IN POTATO BORDER
Cook six large potatoes, then mash and sea
son as for serving. Turn an inverted bowl in
the center Of buttered baking dish, press the
potato around it, then glaze over with the
beaten yolk of an egg. Meantime put an un-
opened can Of first quality salmon over the
fire in a pot of boiling water and boil hard
for twenty minutes. When the potatoes are
Drowned take from the oven and remove the
bowl. FilNthe center of the dish with the con-
tents Of the salmon can, drained free Of oil.
Season the fish with salt, pepper and lemon
juice Serve with tomato sauce.
POTATO BUFFERS
One pint Of mashed potatoes, one teaspoon
full of salt, two eggs well beaten, one cupful
of -four, sifted, with one teaspoonful Of baking
powder Mix well and roll small portions on
Toured board with the hand until about four
inches in length and three-quarters inch in
diameter. Fry like doughnuts and serve hot.
Any left over may be reheated in the oven.
POTATO OMELET
large cupful Of mashed potatoes, three
eggs, one teacupfu Of sweet milk, very little
sfted flour, one teaspoonful Of salt, and lit
tie chopped parsley if liked. Beat the yolks
and whites separately till very light; mix
thoroughly with potatoes till light; turn into
a buttered frying pan and brown lightly. Turn
out on hot dish and serve at once
POTATO CROQUETTES
Six potatoes boiled and mashed, two table
spoonsful Of butter, one-half cupful of hot milk,
the yolks of two eggs, and salt and pepper.
Mash the potatoes while very hot add the but
ter, hot milk, salt and pepper. Beat until
creamy, then add the yolks we'll beaten. Dredgs
the bread board with -four. Roll the potatoes
in very small cork-like shapes, cut them Of
equal length, dip in egg and bread crumbs, fry
delicate brown in deep hot fat. The beaten
whites may be used instead of the yolks
POTATO BALLS
Add 10 a cupfu or more of cold mashed po-
tatoes one egg, two tablespoonful of -four,
little chopped parsley; mix thoroughly and
add good pinch of salt; roll the mixture into
small balls and dip them into bread crumbs or
cracked meal; drop balls into hot grease and
fry until they are light brown Serve piping
hot
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14
The Little Range from Kokomo

DIDN'T "The Man From Home come from
- Kokomo Ind? If our recollection
holds good this particular spot in Gods
country was the home Of everything that this
dyed-in-the-wool American considered worth
while.
Therefore it is quite fitting that this clever
little electric range should also come from
Kokomo. In the Tribune Institute laboratory
IL was put through as many kinds of tests as
The other product Of Kokomo encountered when
he went out to cope with this wicked world
Of wealth. and, like him. it emerged from them
All with flying colors and undimmed reputs
ton.
The Globe Electric Range claimed to be
very efficient piece Of kitchen furniture. There
fore, the testing of 1t was pie" for the ex
perts Of the Tribune Institute, who made it
boil, broil and bake all sorts Of things, while
r thermometer was held upon it as carefully
ss stop-watch on a race.
One Of the claims made for an electric stove
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14
Te
Tribune
Institute
At your
Service
A Door Bell That Always Rings

,~RIENDSHIPS have been broken and
Il social relations strained to the swapping
point by "A harmless little electric door
hell. simply because the bell had, without
moments notice. gone on strike and refused to
ring. One never misses the door bell until the
battery runs dry. and all bell batteries have
genius for running dry at the wrong moment
Nearly all electric bells, annunciators, ther-
niossats. door openers and similar small house
hold convenences are operated by wet or airy
batteries. and the sudden failure of these can
~ times be as inconvenient as sudden failure
Of gasolene fifty miles from nowhere
Therefore. the Wayne Bell Ringing Trans
former ought TO lie a real blessing. II works
on an ordinary alternating current circuit
without interfering with the lights costs less
10 operate than the separate batteries, re
ouires no renewal and demands no attention
after IL is once installed
This transformer is small, compact con-
trivance. which measures 2as inches in length
and width by 2i. inches deep and weighs only
three-quarters Of pound. II can be mounted
upon the wall, and the primary leads are eX-
tended sufficiently to allow connection with
he lighting wires.
Il is made 20 he installed on 11O-volt, 90 to
l45 cycle. alternating current circuit This is
he ordinary lighting current II will reduce
the voltage to 10 volts at the secondary termi-
uals-this being equivalent to the voltage Of a
group Of ordinary dry or wet batteries. 1t can
ne equipped with five hundred feet of bell wire.
which is ample for the needs Of the average
household. II will ring three 3-inch bells at
he same tine and cannot burn out, even If it
is shor-circuited.
The great advantage Of this transformer is
lat it is simple and durable, is easily in
stalled and needs no care; also it complies with
.he regulations Of the National Board Of Fire
Underwriters.
Made by the General Electric Company, Pitts
FIELD Mass, and 100 Broadway, New York.
Wayne Bell Ringing Transformer. Household
size. Price, S225.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14
This Vacuum Cleaner Does Its Work
Thoroughly

NXTHAT is home without vacuum clean
w Ell? In this day and time il is as
necessary as the kitchen stove. And,
as in the case of the stove, great deal Of
the housewives peace Of mind depends upon
Ter selection of good one.
Where a small machine IS required we can
rccommend the Aladdin Electric Vacuum
cleaner, which weighs only eleven pounds and
will go under furniture SIX inches high. 1t is
fan-type machine, used like a carpet sweeper.
The air-cooled Universal motor, which
operates on both alternating and direct cur
rent, is horizontally mounted. This motor is
inclosed with the steel fan in nickel plated
steel housing. The ten-inch nozzle contains n
rotary bristle brush, which is revolved By rub
Der-tired wheels in the opposite direction TO
hat in which the cleaner is moving This
little device makes the Aladdin cleaner sure
death TO surface litter, which is picked up by
he brush and drawn into the dust bag by the
same power Of suction which removes the EN-.
bedded dirt
A pistol-grip switch in the handle controls
Inc current, which is obtained from the lamp
socket by eighteen feet of flexible connection
cord. This cord when not in use, is wound
upon the hooks on the handle.
The cost Of operation, at 10 cents per kilo
watt hour is cent psr hour
Made by the National Sweeper Company, Tor
ringtOn, Conn, and 233 Broadway, New York.
The Aladdin Electric Vacuum Cleaner Price
$4,000. The attachments, consisting Of hose,
extension handle, brush, blower, cleaning tool,
nozzle. nipple and eOnneetor, $3.50 extra.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14
Another Member of the Great Percolator
Family

yT>HE seventeenth child in family usually
fails to arouse more than mild enthus
asm, even from the most adoring par
ents. Probably u is perfectly good child and
has the inalienable right Of freedom citizen
TO become either President or the Presidents
wife-according 90 the kind Of child it hap
pens TO be- But it is no novelty, and it JUS
naturally has to inherit the baby clothes that
have been used by several relays Of brothers
and sisters
That ia how wa feel about percolators. They
are useful members of the society of household
utensils, and some of them reach the top motel,
of efficiency, but all the garments Of descrip
ton that we have been accustomed TO hang
around the shining frame Of brand new per
colator have been worn again and again by
older members of the family All we can do
is to take them once more from the cedar ches,
and fit them to the new arrival.
This particular new arrival is christenel
the Hotpoint Aluminium Electric Percoator,
and it is credit to the highly efficient Hot
point family. The model tested i'm the Tribune
Institute is Of the electric pot type style and
is provided with the usual ebonized wooden
handle and glass-topped cover. It holds six
cups, is exceedingly we'll made of aluminium
and has valveless percolating stem with base
Of composition silver. The spreader and the
basket are of aluminium
Starting with cold water, this machine be
gins to percolate in fifty seconds. The water
IS not brought quite TO the boiling point, but
IS made scalding hot, so that it extracts all the
flavor from the ground coffee. From ten to
fifteen minutes is required to make the coffee
the time depending upon the strength desired.
This percolator makes excellent percolateG
coffee, but, naturally, it does not have the
same flavor as the filtered beverage, because
percoation keeps the water in contact with
the coffee for longer time, and so extracts
more Of the acrid tannin.
One advantage Of this percolator is that it
gives the least possible amount of trouble. The
percoating device is valveless with no small
detachable parts to wash and dry separately.
In the bottom Of the pot is d cylindrical pro-
lection which contains the heating element.
The percolating device fits closely over this,
and a turn of the handle detaches il for clean
ing.
Cost Of operation at 10 cents per kilowatt
hour. IS 4 cents per hour.
Made by the Hotpoint Electric Heating Com.
pany, Ontario, Cal, and I47 Waverley Place
New York.
Hotpoint Aluminium Electric Percol.tor.
Price $500.
/Oxl~x .xs:,lo. ,.,k,oa h.,,o L.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14

a guide in duplicating conditions from day to
day.
The oven OF Model E-9, which was tested in
the Tribune Institute laboratory, measures
thirteen inches in height and depth and eigh-
teen inches in width. With the top and bot
tom units on full" this oven heated to 800
degrees f. in eleven minutes $50 degrees +.
in seventeen minutes and $50 degrees +. in
twenty-five minutes. The current was then
turned Off, and at the end of one and one-half
hours the temperature was $50 degrees F.
Another test showed that one quart of cold
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14

cast-ron plate, with openings directly above
the coils. so that no interruption OF the heat
radiation will occur. is bolted over the top OF
the porcelain-like base.
Owing to this, the utensil set over the
burner receives not only the heat radiated
from the red hot coils, but also that conducted
from the metal hot plate. The units are made
in two sizes-eight inch, with three degrees OF
heat, and siX-inch, with one heat.
An adjustable steam vent in the side OF the
range allows the escape Of steam and moisture
The heat indicator in the oven door serves al
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14

(Other articles which have been tested
and endorsed by The Institute are shown
in The Tribune Graphic.)
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14
Learn to Save Eggs and
Counterfeit the High
Prices
By VIRGINIA CARTER LEE

w IITH eggs rapidly mounting in price
w and with the end Of that climb nc;
even i'm SIGHT. egg dishes become
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14
POTATO SOUP
POTATO MARBLES

Boil for twenty minutes fresh new potatoes,
about the size Of marble. When done, pour
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14
BY MRS. J. J. O'CONNELL

a FTER a brief career in the luxury class,
~ potatoes have once more dropped to
solid position among the indispensable
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14
TESTED AIDS FOR THE HOUSEE1OLD

vater in covered enamel steel saucepan
bojled in fifteen minutes on the eight-inch top
burner win tho heat on full
The cost Of operation at 10 cents per kllo"att
hour with continuous use of the current,
varies from 2 u cents TO 30 cents per hour, de-
nendine upon whether one or all units are in
uce.
Made by the Globe Stove and Range Com
pany Kokomo, Ind Globe Electric Range.
Prices $500 to $4,000.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-10-14

A FTER a brief career in the luxury class,
~ potatoes have once more dropped to a
n solid position among the indispensable
staples.
Instead Of urging economy, the United States
Department of Agriculture is now recommend
ing the housewives who have had TO cut down
on potato consumption on account of high
prices to restore the nourishing tuber TO its
wonted prominent place on the daily bill OF
fare.
The cause Of all this is the enormous potato
crop The forecasters of the Department Of
Agriculture have placed the total potato yield
this year at more than four hundred and sixty
seven million bushels,-about double what II
was in 1916. The market is already loaded with
potatoes and, since the early variety cannot be
kept easily, it becomes a matter Of economy to
eat them sbundantly instead Of letting them
spoil.
In fact, eating potatoes when they are cheap
and plentiful is part Of food conservation
Next to the breadstuffs potatoes form the most
important food crop of the Western nations.
Just now the Importance Of this staple is
greatly increased because of the shortage in
the worlds wheat supply. Potatoes furnish
St3fCn, lNe pllUClpdl lOOu tltilicHL COIIIIDultu
by bread, and so, in a great many cases, may
he substituted for bread
The department experts calculate that one
nedium-sized potato, weighing about six
ounces, will supply about as much starch as
two medium slices OF bread, weighing about
two ounces. Therefore, they say, those who
can eat potatoes can cut down considerably on
the amount of light or hot bread, wheat mushes
OF macaroni without feeling any loss.
This being the case, it seems in order just
now to suggest to the housewife the best ways
of preparing potatoes. Try these recipes and
see if the results are not worth while.
POTATO SOUP
Soften one cupful Of cold mashed potatoes
in little cold milk. Put into pan table
spoonful of butter; when hot, add two table
spoonsful Of -four. When these are thoroughly
blended, put in three cupsful Of milk and stir
until it boils; then add the potato pulp. Sea
son with salt, pepper, butter and onion juice or
grated onion.
POTATO MARBLES
Boil for twenty minutes fresh, new potatoes,
about the size Of a marble. When done, pour
Hispano América., 1917-05-13
ReSultado Final: Sc ObSequian VaEiosos Premios.
La Sonora Etehnia Zaba de HoEer California, CANA ell PRIMER GRAN PREMIO
Tn Au0moyI Chevrolet" EnterAmene Equpado Obsequiado pr "Hnpano America"

Sin duda alguna que la senorita
lays es merecedora a I'm obsequio
mas v~alioso, pero la circumstance de
que ell Concurso no fue un exito inme-
diato para nosotros aunque 81 aumen-
to nuestra circulation, nos obligan a
hacerle patente nuestra simpatia en- tai
forma.
Las otras cinco senoritas concur
santes, son las ~siguientes:
Maria Sanchez, de Santa Clara, Ca
lifornia-premiada con una pulsera;
Esther Kittle, de San Francisco, que
fue premiada con un "Lavallier" de
piedras preciosas; Irene M. Ball, de
Stocton, California, premiada con un
"Pendentif" de %brillantes; y Elvira A
Hispano América., 1917-05-13

aulas universitarias de Berkeley, dom
de Sc ha conquistado por sus virtudes
innumerables simpatias. La senorita
Linda lays no tuvo Ell campo de ACTON
de la sonora Zalba, por ESQ aunque ira
baJo mucho por ayudarnos, solamente
pudo lograr consequences alrededor
de %cincuenta suscripciones; pero segu-
ramente Ell exito que ha tenido nuestro
periodico entire los alumnos de la Uni
versidad de Berkeley, Sc debe en- gran
parte a la activisima campana que di-
cha senOrita hizO en- favor de nuestro
p%eriodicO. POr ESQ queremos manifaes-
tarle nuestras simpatias con TN mo-
desto obsequio: un "Lavallier" de bri-
llantes
Hispano América., 1917-05-13

viles, de MERGED, California, premia-
da con in anillo de piedras preciosas.
La sonora Maria de Siordia, de esta
Ciudad, p%refirio I'm premio en- metali-
co.
A todas y a cada una de estas apre-
ciabilisimas damas les estamos pro-
fundamente agradecidos por sus es-
fuerzos en- favor de nuestro periodico
FL automovil Chevrolet" es del Ill
timo modelo, con Marcia automatica,
modelo numero 400, de precio de $685.
90. lie estamos sumamente agradeci-
dos a la Fabrica Chevrolet de Oakland
y a los sehores John Llavit & Co. los
representatives de la misma en- San
Francisco por todas las atenciones que
nos ~dispensaron Embellishments.
Hispano América., 1917-05-13


Cronica para dar a sus lectoras pre-
MOS a cambio de suscripciones, ha ter
minado. En- 10 que Sc %refiere al au-
mento de circulation de nuestro perio-
dico, el concurso fue TN exito; nues-
tros lectores aumentaron notablemen-
te, y el publico hispano-americano to-
mo un gran interes en- Ell certamen,
pues o envio millones de votos a ia
vor de apreciabilisimas damas de la
%colonia.
No obstante que ell concurso pudo
considererse como no efectuado, pues
no Sc cumpli6 debidamente en- todas
sus parties Y solamente un numero re-
ducido de concursantes tomaron par
te, los propietarios de Hispano-Ame-
RIGA encontraron al recibir la admins
TRACTION de la Cronica, que Sc habia re-
cibido un buen numero de suscripcio-
mes por conducto de las pocas ami
gas de LA Cronica" que trabajaron
activamente y que este grupo reducldo
de co~ncursantes activas realmente hi
cieron esfuerzos co%nstantes que las
hacian acreedoras a los premios ofre-
cidos por La Cronica". En- vista de
estos hechos, resolvimos otorgarles
los premios que les correspondent, no
obstante ell sacrificio que este signi-
ficaba para nosotros Y de que Hispano
America no tenia obligation de ha-
Ger tales obsequios.
Seis damas son las que t%rabajaron
con gran actividad en- Ell de
LA Cronica" Y elias son las premia-
das. La tr%iunfadora que obtuvo ell pri-
mer gran premio, es la sonora Estefa-
MIA Zalba. Els esta DANA, popularisima
en- HOLSTER, California, la ganancio-
sa del magnifico automovil "Chevro-
let"
La sonora Zalba es espanola de ORR
gen, y esta radicada en- California ha-
&c mas de diez y siete amos es prople-
taria de un negocio d. los mas pros
peros de HOLSTER, California, y popu-
larisima .por su reconocida filantropia.
En- la sonora Zalva siempre han en-
contrado los espanoles recien llegados
de la madre patria, n conseJera, IL
ma buena amiga que les cOnsigue ira
bajo y que les tiende la mano genera
ooiilNnlC 1ldlOO - We Gil diliNh "a
dicion. Es la estimable sonora, para
decirlo en- una palabra, ell Hada pro-
tectora de los e~spanoles de California.
No cabe duda que debido a estas cir
cunstancias, la sonora Zalba pudo con
seguir mas de d~oscientas cincuenta
suscripciones para LA Cronica", pues
sus numerosos amigos quisieron ma
nifestarle SUI carino ~ayudandole a OBJ
tener ell primer gran premio. No nos
consideramos desligados con la sonora
Zalba al entregarle Ell automovil que
tan justamente gano. La consideramos
como una de las fundadoras de este
periodico y una de nuestras colabora-
doras, y lie damos las mas expresivas
gracias.
FL segundo premio lie corresponds a
la apreciabilisima senorita profeso-
ra Linda Tays, muy conocida en- las
Hispano América., 1917-05-13

LA SONORA EsTEFANIA zAIvA MANEJANDo Ell HERMoso AUToMovL CHEVROLET. ~
OBTUvO OMO I'M Ell NUESTROC ONCURsO DE CRPcON D e LII CRON1CA"
Ell ~o de mmega del saomon omeuado p@H IsPANo-AMERcAa la shoa Esehna ALBA Sc H-
tue EN- ell Hotel re Esmnold d eM 6 la sa Zaa Fuep renMdod ho @op r ell vemdaro los
del Hotel los ahrsA weHo M Pehaco noddoc omechntd de ea plaza que tme % neg1a
cmm ell nnoT 1872 la Gale de Broadway T ell senior Luis FWgon, CanMkr del onsuado dc Ia Kc
p1Ia Argentina; DR. Don Mah j. Ura cmcdo nMeo snaomse aicdo en- ell ndnHo 1877 del @e
de Broadway SnoASaae dno del Hotel LTt Epano; senior. Juan sanchez CUBIC x prP"ro "e
Crmna, que de una liberia cuamntm MI Gale de Broadway p1 los Shors Manuel de la Pc
ia Fernando r Calvin W munP Pima DrtrG eney Je de Redc6nr 1cMnments de" HISPANO
MER