davidaulloa/AmericanStories huggingface dataset:
Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-03-15
lEI=I5I=
T6EA n

Program beginning at f:3o p. m. until
.. m.
Evening two shows), $50 and $3.50
SPECIAL PROGRAM FOR, TODAY
AND EVENING ....1 r.
THE Private Officer" (three-part
drama), Essanay. - .....-.#
THE Wrong Bird western come
dy), Nestor. -..
MIR. FulIer's step" (comedy-drama),
Powers. r.. ..-. +
Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-03-15
PASSENGERS ARRIVED

Per str. Claudine from Maui ports March
l5.--T. b. Lyons, T. B. Waeai c. Cishinami.
Mrs. NJ. HoShibe. Now Sing wife and family,
w h Hindle, L. A. Reise. F. G.. Krause Miss
A. Waiamau, +. u. de Gear. NJ. Rocha. +. j.
Nell " \ Loui>Son. Mrs Sal Hung, Misses
Sal Hung. Mrs. Pae We and infant; Mrs.
HendnH. Ben Williams and wife. Rev. ,AkaikO
Akara 81" &
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19

The rice boiler is on the Colonial pattern
beautifully slab-sded and rather Dutchily
squat in proportions.
But the saucepan of saucepans is the Paul
Revere It reminds one of the lovely little
Turkish coffee pots in brass, or of the graceful
utensils that once lined Belgian kitchens with
mellow glow Of polished copper
The shape is beautiful enough to be its sole
excuse, but, as a matter of fact, it has most
utilitaran purpose. Its great advantage lies
in the relatively small surface of the contents
exposed to the air. Whatever is cooking in 1t
comes to a boil more rapidly than usual and is
slower in cooling.
The frying pan and skillet are unquestion-
ably the arstocrats of their Woodworking clan.
They are of very heavy east aluminium and are
as skilfully shaped and proportional as the
rest of this remarkable ware.
Buffet saucepan No. 2, price $3.50; rice
boiler, l quart, price s2.75; Peul Revere sauce
pan, price, with cover, Sl.75; without cover,
$780, frying pan No B. price sl.so; regular
skillet No. 7, price s2.15. Made by the Wagner
Manufacturing Company, Sidney, Ohio.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
Another Group of Beautiful Aluminium
Ware

Last week we illustrated some aluminium
ware that might have been designed by Paul
Revere. Here is more of it. The first group
showed ware that is quite as much at home on
the dining table as in the kitchen. This second
group consists wholly of kitchen utensils-al-
though the Buffet and Paul Revere saucepans
would be an ornament TO any dining room.
Being cast aluminium, these utensils are
solid. Therefore they are durable because
they have no coating to wear or chip off; also,
as each utensil is cast in one solid piece, there
are no seams or Joints which can develop leaks.
The Buffet saucepan not only does every
thing that is required Of a saucepan, but also
il can be used for serving the food that Is
cooked in it. II has black rubberod handle
and knob, so that there is no difficulty in han
ding it, a glance at the illustration will show
the beautiful lines of both pan and cover. The
contours Of the latter as softly rounded as
a snowdrft
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
Save Grain by Grinding at Home

Curiously enough, that miracle of modern
efficiency, our machne-made war, seems to be
bringing the hand mill back into the home.
Not that this takes the place of the regular
four mills; these would have enough to do if
they ran at full capacity day and night. but
the hand mill unqucstionably means saving
Of both money and grain and, SO long as the
high cost of living is reinforce1 by the short
age of crops, the hand mill will maintain its
place and popularity in households that are
run along lines of economy and efficiency.
There are several types of these mills, vary
ing in size, capacity and style. The two il
lustrsted this page strong, simple and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
The Secret of Making a Mousse

Juice of lemon, glass Of Maraschno and
water enough 10 make little over a quart;
coo1 with carmine delicate pink and freeze
After beating all ingredients together, of
course liquid, it is strained into the freezer.
SHERBETS
The sherbets are trihe smoother in texture
than sorbets, and often have little chopped
fruit added to them. Roman punch is the
same texture as the ices, and is generally IA
vored with rum or sherry wine. II is served
INTERCHANGEABLE with the sorbets.
The following recipes are novel enough to
be interesting In the first, cantaloupes are
used the same as the watermelon.
GREEN TEA ICE CREAM
Nix one ounce Of green tea in one pint Of
boiling milk, stir for three or four minutes;
then strain through very fine muslin into a
saucepan with pint Of cream nine ounces Of
sugar, half a vanilla bean and six eggs. Stir
over the stove until the mixture thickens, then
turn into cold bowl Put in freezer, and just
before il is quite frozen add little kirsch.
Remove vanilla bean before freezing.
GINGER ICE CREAM
TO one pint Of hot milk add cup Of sugar
syrup in which heaping teaspoon Of ground
ginger has been stirred smooth and a table
spoon of ginger syrup added Heat until all
is blended; remove and when slightly cool add
pint of cream and the beaten whites Of two
eggs, beaten with a little powdered sugar.
When nearly frozen open freezer and add
quarter cup of preserved ginger chopped fair
ly fine.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
Try This in the Dog Days

IL VERY hot weather, any alcoholic drink
is refreshing only for the moment. But
sting" is necessary to the real thirst
qusnchsr, 20 try this:
GINGER ALE JULEP
A delicious iced ginger ale julep Won-alco-
hoie) j. very refreshing and particularly
good 10 serve in connection with FISH dinner.
Strip the leaves from two or three sprigs Of
mint and crush in the mixing glass with few
hin strips Of lemon peel When the flavor
has been extracted add the juice OF half
knon and the desired quantity Of sugar; STIR
10 paste and place directly on the ice Tor
one hour 10 chill and ripen. When ready 70
'srVs, tgrn into q high serving glass, half III
%. glass with finely cracked ice and then NJ
W the remainder with chilled ginger ale.
sur well. Drop in two or three Marsschino
nsrriss and serve with straws. This Is one
u the best temperance drinks. II desired
s.a portion may be gsrnished with bouquet
d hssh mint.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19

efficient, and will do the work as we'll as any
on the market
The Bayley Hand Grist Mill Number ~
is machine of the old-fashioncd type which
for years has proved so valuable 10 farmers
as general utility machine for large ca
pacity work It is strong, simple mill de-
signed TO be fastened permanently to table
or work bench. The hopper is ne inches wide
and the burr case so supported on broad feet
that pan inches wide and 2lk inches high
can be placed beneath the outlet.
The 1S-inch diameter fywhee is provided
with a wooden handle for turning. Also by
means of a convenient thumb nut it is easy to
adjust the grinding surfaces to any desired
degree of coarseness or fineness.
This machine is a pulverizer as well as
crusher, and is particularly suitable for grind
ing corn and other dry products in quantity.
For ordinary kitchen work in a moderate
sized family the Bayley Hand Mill Number
27) is perhaps more convenient II looks very
much like an ordinary food chopper, and may
he fastened to table or shelf in very much
The same way. 1t is quite bit harder to
operate, however, and for this reason long
handled crank is provided for greater ease
in turning.
This is small, general utility mill for dry
tough, wet, greasy or fibrous materials. II
will also grind coffee, spice, bark or herbs; in
fact, it will negotiate without difficulty or
damage almost any kind of grindabe material
that is put into the hopper
This machine is furnished complete with a
set of interchangeable grinding parts consist
ing of a cylindrical crusher and two cone
burrs, enabling a wide variety of work to be
handled.
Boyley Grist Mill Number g. price SIS. Bay.
ley Hand Mill Number II, price $3.50. Made
by the Gray Iron Casting Company, Springfield,
Ohio.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
BY VIRGINIA CARTER LEE

BY VIRGINIA CARTER LEE
~ URING the hot days Of midsummer,
when all the drug stores are doing
thriving business with their ever pop
ulsr "sundaes," the provident housekeeper
will find that these deicacies may be very
easily prepared at home. As the quantity of
i,. cream that they contain is not large, one
quart Of the homemade product will 90
hng way in their manufacture
For two-quart freezer, prepare pint of
rich, boiled custard. When well thckened
remove from the fire, flavor to taste with
vanilla extract, and when perfectly cold fold
in a pint Of chilled double cream that has
been whipped solid and sweetened with two
tablespoons Of powdered sugar. The custard
is of course, also sweetened Pour into
freezer that has been packed with ice and
rock salt and freeze slowly until firm and
smooth.
II these directions are exactly followed
delicious ice cream will result. Served with
any Of the fruit or other varieties Of sauces
II will furnish tempting dessert at very small
cost
In freezing ice cream use one part of rock
salt 70 three Of ice. II too much salt is used
the cream will freeze too quickly and be
watery and chippy These proportions may
take little longer TO freeze, but they will
Sell repay one for the extra time.
In serving the "sundses" the small, wide
trimmed glasses must be used, as these allow
the sauce or syrup TO cover the cream, The
small utensils used for removing the cream
from the freezer in balls or pyramids are
recommended for serving the dainties IN the
most attractive manner.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
NEW USE FOR POTATO RICER

In this day of hurry and needed economy try
using potato ricer when making cream of vegeta-
bic soups; potatoes, beans and asparagus 60
through quickly. Save the lower part Of sspars-
gus, peel cut in hslf-inch lengths, cook till tender
put all through ricer thus getting rid Of hard
parts. Proceed as usual with butter, -four, mill,
pepper and salt. A tablespoon Of grated cheese
and dash of pspriks on each serving, little
minced parsley, are attractive
Nrs. NJ. d. C., Leonis n. J.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19

Everybody needs an alcohol stove. No mat
ter whether you are a woman with large
establishment kitchenette housekeeper or
working girl in a hall room, the alcohol stove
is uncommonly handy for you to have around.
1t goes travelling with you and enables you to
meet many an emergency. At home it efaces
itself in some unobtrusive corner and is equal
ly ready to comply with all demands, from
cooking meal to heating shaving water or the
babys milk. 1t does everything that can be
done by luxurious electric utensil and costs
only fraction as much.
One of the most convenient of the MANY
alcohol stoves is the Alpha. It is small and
light in weight but substantially constructed
1t consists of circular black japanned iron
frame supporting the ring burner. On one
side Of the burner is the stem valve and on
the other the brass tubular fuel tank and its
feed pipe
The stove is operated on the gravity feed
system; that is, the alcohol flows automaticaI-
ly from the tank to the burner. To start IT,
let the alcohol run into the warming pan be-
meath the burner and light it, Just before il
is ready to go out, sufficient heat will have
been impaired to that portion of the vaporz-
ing tube between the tank and the burner 10
vaporize the alcohol in it. Then opening the
burner valve ignites the gas and produces a
hot blue fame.
The fuel used is denatured alcohol The
stove is safe and simple TO run. The fame
is controlled easily by the stem valve
Alpha Alcohol Stove, price Sl.25. Made by the
Alpha Alcohol Stove Company, IS MeWhorter
Street, Newark, N. J.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19

T0 REACH the household domestics Of
rich families in the food conservation
campaign new department, under the
direction Of Miss Florence Wardwel. Of New
York City, has been organized at the Food
Conservation headquarters.
Tuxedo, Rye Beach, Bar Hsrbor and all Of
the fashionable summer resorts will receive
visitation from Miss Wardwell. The woman
who does her cooking and the woman who en-
ploys but one or two servants can now feel
comforted that they are not carrying all Of the
war-food burden. The conspicuous waste in
the kitchens of the millionaires will stop as
soon as the domestics employed by them learn
that the food conservation movement is one of
patriotism ard dire necessity for the country.
Miss WsrdwelI came into the public notice
through her voluntary service on the Belgian
Relief Committee Of New York. Her efficient
work was recognized by Herbert Hoover, and
when the Food Administration came into
being she was asked to do volunteer organisa-
ton work for food conservation.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
TO FRESHEN SHINY CLOTH

When suit gets shiny from wear take thir
piece NJ muslin and wiring It out Of clear witch
hazel, lay il on the right side OF goods, hold
hot iron over it to bring up the steam, then turn
ire goods wrong side up and press the muslin dry.
!. removes the gloss and makes the goods look
like new J. e. s.. Bnghsmton, n. Y.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
4 BIT or REAL ECONOMY

Having embroidered 27-inch round centrepisec
on heavy brown linen ! found that | had four
large corners out Of which could cut rounds
inches in diameter. purchased ball Of cotton
for ten cents and crocheted a 2-nch border around
each piece now have four 9-inch does for ten
CENTS which ! could not buy for less than mfr
eel Il each. Mrs. c. B. Flushing. I. l.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
FOR An INVISIBLE DARN

When woollen garment is torn ravel out some
threads from the material. One can usually find
place where the seam is wide enough, and use the
ravcled threads for darning the tear. Press
the wrong side and it will scarcely be noticed.
Sill threads and coored cotton threads rsves
may be used in the same way.
Mrs G.. b., Brooklyn.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
GOOD WAY TO PoACH EGGS

Many Who like poscted eggs refrain from cook
ing them in this style because Of the difficulty
experienced in removing them from the pan with
out breaking the yolbs This may be accomplished
easily IL the frying pan is CREASED before putting
in the water. The pan will he found much easier
20 clean sfterward
Mrs. X. p. h., Nutey. n. J.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
SORBETS
WATERMELON ICE

Remove the pulp from ripe melon, pass it
through fine sieve and add to the juice three
gills Of heavy syrup, rinds of two oranges,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19

Prices Are Subject 10 Change Without
Notice
Have You an Electric Sewing Machine:
TINE basic principle of efficiency is to
achieve the largest result with the
smallest possible exertion. Hence the
rapidly increasing popularity of the electric
sewing machine.
Not so many years ago the energetic woman
vho did all the family stitchery in the intervals
drumming large house, raising twelve chill
dsn, cooking for a gang of hired men, looking
Gher her chickens and sending milk to the
cheese factory regarded the sewing machine
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19

and treade may be carried from place to place
and used on any kind of table. Also any
Wilcox & Gibbs machine of the old-fash-
toned variety may be removed from its treadle
table and converted into portable electrically
operated machine that is almost as convenient
as the new automatic electric.
The motor runs very easily on either direct
or alternating current of proper voltage.
A complete set Of attachments comes with
the machine. These of course may be used like
any attachments, whether the machine IS
treadle driven or has the electric motor at
tached.
Wilcox & Gibbs, Automatic Electric Sewing
Machine. Prices: Sewing machine and motor,
SIS; motor alone, s25 Made by the Wilcox &
Gibbs Sewing Machine Company, SIS Broad
way, New York
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19

With the hens even at bottom. Round out the TOP
for neck and sew V-shaped piece at middle Of
back Of hem for the flap. Trim neck, sleeves and
bottom in any way desired.
NJ. S. C., Hopkinton, Mass.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
Mrs. X. B. e., Nutley. n. J.
ECONOMY IN CHEMIsEs

Ny nightgowns invariably wear out around the
neck and sleeves, leaving at least two yards ~
good cloth at the bottom. converted three this
winter into envelope chemiscs with very little
,r, ublt. Lay an cid chemise on the nightdrsss
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19

these Suo0>sto- Are AZ Contributed h. Readers o. n,
Tribune Institute from Actual Housekeeping Erper'.
We pGy 81 90 for Each ore Printed n Con-
trtbutors Wtsh 10 Hors Rejected Nsna Returned,
stamps must Be Enclosed.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
By JEANETTE YOUNG NORTON

HOUSSE is member of the frozen and
Nj haf-frozen dessert family and is quite
as easily made at home as cream or
ice-n fact easier, for it is frozen by packing
in salt and ice instead of turning freezer.
II NAV he made after either Of the following
recipes Being very, light when frozen, care
is necessary when turning it from the mould.
The mould best suited for the purpose is
screw top variety. Put the mould in hot water
second, then unscrew the top and the mousse
will glide into the dish without difficulty.
The two foundations given for mousse may
be favored coored or served in any way de-
sired, so that the mixture is carefully handled.
FIRST FORMULA
Put in mixing bowl one pint Of cream, one
ounce of vanilla sugar, three ounces plain
sugar, and whisk all together. When the MKT
ure begins to thicken, flavor desired and
turn into mould, pack and freeze
SECOND FORMULA
Place in small freezer the yolks of six
fresh eggs and one whole egg and half-pint
Of heavy sugar syrup. After mixing stand
the freezer in pan Of boiling water, allow
ing the mixture to thicken until it coats a
spoon. Then remove to a cold pan Of water
and beat the contents until it is as light as
sponge batter. Beat until cold; then add
half pint of whipped cream and any desired
fiavorng Put in mould and freeze.
Mousses are more delicate than ice cream,
and not as hearty. Parfaits are very rich,
soft and creamy, made Of syrup, egg yolks and
whipped cream favored with liqueurs or fruit
purees Served in tall slender glasses, pref
tiy garnished, they are excellent for luncheon
dessert or FOR afternoon tea.
All water ices should be carefully made so
thai they are fine in grain and very smooth.
Ono formula will serve for nearly all fruit
ices. with few minor changes.
LEMON ICE
Put half a pint Of sugar syrup with the zest
and juice of three lemons in a saucepan, melt
and add enough water 10 make one quart in
all, or a trihe more. Strain and freeze at once
SORBETs
Sorbets are designed to serve after the meat
course, to break heavy dinner. When
frozen they are rough in appearance and have
a texture like snow. The same mixture as is
used for lemon ice will do for sorbets. only
use less syrup and beat in the whites of two
stifHy beaten eggs before serving. Sorbets
may he favored with wines, liqueurs or fruit
juices.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19
JOYS of a Cool "Sundae" at Home

For the syrups and sauces, an almost end
less variety of combinations may be used. The
fresh or preserved fruit juices, accompanied
by the crushed or diced fruit, are excellent.
Caramel, maple, coffee and marshmallow
syrups poured over the individual portions of
cream will be found delicious As examples
Of these sauces the following recipes are
given:
HOT MAPLE SAUCE
Butter the inside of granite saucepan and
add a cup of thick maple syrup and one-third
of cup of cream. Then boil until the syrup
forms a soft ball when tested in cold water
Pour while hot over each portion of cream
and sprinkle thickly with chopped nut meats.
MARSHMALLOW SAUCE
Into the upper part of the double boiler
turn half a pound Of marshmallows and melt
them slowly until they will pour readily Dis
solve one cup Of sugar in one-thrd Of cup
of boiling water and cook without stirring
(after it begins TO bubble hard for exactly
eight minutes Pour gently on TO the stif'y
whipped white of one egg and beat steadily
until thick and creamy. Add the marshmallow
syrup and small cup of drained and chopped
Maraschino cherries.
COFFEE SAUCE
Beat the yoks Of two eggs with one-quarter
Of a cup Of sugar Add one cup Of strong
strained coffee and cook slowly over hot water
stirring constantly until well thickened. Do
not boil. Remove from the fire and, when cold,
mix in one cup Of sweetened whipped cream
that has been favored with few drops of
vanilla extract.
CHOCOLATE CARAMEL SAUCE
Butter the inside of a granite saucepan. add
two ounces Of unsweetened chocolate (shaved)
and melt over hot water. Then blend in two
cups Of dark brown sugar and mix we'll Add
one ounce Of butter and three-quarters of
cup Of rich milk or cream. Cook slowly over
a very moderate heat until little forms soft
ball when tried in cold water. Then take from
the fire and flavor with half teaspoon of
vanilla extract Pour hot over the ice cream,
which has been placed in sherbet glasses. II
there is any delay in serving the sauce, keep
it warm by standing in larger vessel OF hot
water. as this excellent sauce, when poured
over the cream, Immediately hardens, forming
a delicious caramel coating. II desired Two
tablespoons of desiccsted cocoanut may 10
added Just before serving.
PINOCHE SAUCE
Mix three cups Of light brown sugar win
one cup Of milk and add quarter Of cup
Of butter. Let the mixture boil hard, stirring
constantly for about ten minutes Remove
from the fire, add one teaspoon OF vanilla eS-
nuts and beat for six minutes. This amount
nuts and beat for six minutes. THIS quantity
Of ingredients makes a large quantity OF sauce
and for small family half the amount can
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-19

(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, 1917-08-19

This handy little
alcohol fOv e
win earn its live
ing anywhere. II
win go travel.
ling with You,
cook your meals
if You happen 10
be q kitChenefte
dweHer and MI
c hi Ks in a
larger establish
nent.