davidaulloa/AmericanStories huggingface dataset:
El Paso herald. (El Paso, Tex.) 1901-1931, 1918-05-28

IMO rooms. bath. dressing closet. sleep
Phone 4Z-1T-
El Paso herald. (El Paso, Tex.) 1901-1931, 1918-05-28
Situations Wanled-MaIe.

Situations WanIed-Male.
NAkPENTER work wanted Phone 6a57M
MEXICAN man. age Is. wants extra work
after ; p. m Accept any job; speak good
English Phone 1861.
PKEsENTABLE young English lady
wishes 90 exchange service as housekeeper
In first class apartment house FOR apart
ment address II 49,. care Herald
CLERICAL MAN. age %. bank and r. r.
experience, desires position OF trust Cnl-
rerslty training. excellent references. good
health write Shorthand. Phi. sTfl
El Paso herald. (El Paso, Tex.) 1901-1931, 1918-05-28

COMPLETELY furnished 9 room apart
meuL all outside exposure. large sleeping
porch. also unfuruished apartment near
hirh school. Phone 1881. morning.
El Paso herald. (El Paso, Tex.) 1901-1931, 1918-05-28

SMALL APARTMENT-closs IN. private
bath. hot water. sleeping porch ~ N
santa Fe-
El Paso herald. (El Paso, Tex.) 1901-1931, 1918-05-28
Heb wantsd-naIs and Fsnal.

WANTED-ThorouEhly experienced shoe
men OF women Apply superintendent
Popular Dy Goods Co.
El Paso herald. (El Paso, Tex.) 1901-1931, 1918-05-28

For Neni -Gouses UnfGTEsFed.
HERMAN TRANSFER CO. moves any
thing that's movable
-FOUR ROOM brick bungaIoW. so Ce-
bada So. SIS Phone -096 OF 2e96-
1910 CLIFTON. 5 room bungalow. So mo.
Jas. l. MARI & CO.
GROOM HOUSE-5sls Tuiarosa. SO Pm
afsNt
Two Room HOUSE on Louisville. $500
none e
9 ROOM COTTAGE partly furnished 2s23
san jose Il p Phone Sis
OFFICE furniture for ranL summer rates.
FoUTZ MOORE Co
II-ROOM HOUSE, iu. Completely
or partly furnished. furniture Tor sale
Phone T1fe
BRICK COTTAGE G~randview. one
block car line. bath. electricity. gas: ref
erences Phone 3ossM-
DON'T fail 90 read Olive Jaries SUBMITS
al on Society Page wednesday. NAY
Clearance sale u Millinery
MODERN new s-room bunEalow near
Five Points g. lease % responsible people.
10 small children W S Mliar. SIS
Trust BldE
APARTMENT On Graudvjew.
near Fl Bliss Ellssed in sleeping porch
and every modern convenience including
gas range and water heater. 30 sick
H -r-
EXPEKT FIRNITURE REPARING AND
REFINISHlNG
Old Furniture made uke new
COSTS LESS AT STERCHiS"
n stanton and Myrtle Ave.
Phone T5Z and 1893.
BROOM HOUSE-Two-story and hase-
meur. with an modern couvenienres. close
in. F. san Antonio ST.. also tvo-starv
building suitable for garage. paint or
carpenter shop. reasonable rent Autou
Camozze- 12t1 F. san Antonio ST.. phone
20 PER CENT OFF ON R~EFRIGERA-
T0RS@SPECIAL THIS WEEK.
21-iu- hy 5f-in. Rag Rugs an cciors. this
week. 500.
YOUNG FURNITURE co.
1o- 8 stanton ST. Phone SOS.
5 room. 1921 Aurora. 81
room. coz n Virsinia------....... sci
5 room. 1871 arizona 81.
rooms. 2IfI s. .--IzEl
j. H. SMITH a. SONS.
ala Er- Natl Bank Bldg
El Paso herald. (El Paso, Tex.) 1901-1931, 1918-05-28
Wanied-FmuituFe

Wanied-FmuituFe.
HIGHEST CASH PRICES paid for tlrn--
ture. stoves. etc Phone 4-s&
SELL your furniture TO- Globe Highest
prices paid. Phone s501- 2l9 S stanton
Trade YOUR Old Office furniture for new
COSTS LESS AT STERCHIS-"
Cor. stanton S G. Myrtle Ave Phones ~
and 1898.
We buy AN kinds second hand furniture,
Ice boxes. rugs. carpets. gas ranges
TEXAS FURNITURE CO.
s06 6 El Paso St Phone 4-5--
New-York tribune., 1918-02-24

Tuesday (Meatless Day.
BREAKFAST
Sliced Oranges and Bananas
UncOOked Cereal
Curried Eggs in Rye Bread Cases
Coffee
LUNCHEON
Cheese Souffle
Baked Potatoes
Fruit Salad Oaten Waf
DINNER
Fried Cod Steaks Tartare Sauce
Sweet Potato Puff
BectS with Sour Sauce
Creamy Rice Pudding with Dates
New-York tribune., 1918-02-24
HOW TO CLEAN YOUR SILVER EASILY

expensive. aluminium is better than zinc be
cause 1t corrodes or gets worn out" les,
easily. After strip Of zinc has been used q
few times it becomes corroded and inefficient
In such cases a new piece of zinc may be sub
stituted or the Old piece may be cleaned bv
rubbing it with some strong acid such as
muratic.
AS metals other than zinc and aluminium
are likely to be corroded by the cleaning solu
ton, the enamel or agateware dish is to be
preferred by the housekeeper who is careful
of her kitchen utensils However. am old
aluminium pot or kettle which would otherwise
be thrown away may be used in place of the
cnameled vessel.
Now for the explanation of the causes
which underlie this process which seem almost
magical to those who do not understand it
Unlike most other metals silver is not tar
nished by oxygen in the air but it readily
unites with sulphur whenever it comes into
contact with things containing sulphur.
When immersed in the solution Of salt and
soda, aluminium and zinc are said to be more
"active' than silver, and an electric current
IS set up which breaks up this chemical com
hination of silver and sulphur which we popu-
lary call "tarnsf." The particles of silver
which were in the tarnish are again plated out
in pure form on the silver articles. while the
sulphur is set free to perform a new combina
Iion.
AS a result no silver whatever is lost when
this method of cleaning is used. and the tiny
particles of silver, resettling ON The original
articles, give them their soft satinv finish in
stead of their former bright polish
In, 6
polish the tarnish is removed by being ne
chanically cut away through the rubbing.
Tins, of course, removes not only the silver
IN the tarnsh'' itself, but it also remove,
some of the pare silver from the surface Of
the article which is being polished Careful,
experiments have shown that even with the
most careful use of whiting or am couaIl1
mlld polish the loss in the weight Of silver is
twenty-five times great as when the cleo
trolNtc method is used
Regarding the use of baking or washin,,
soda. there is little choice between the two
The washing soda is cheaper and somewhat
quicker in its action therefore, if convenient.
1t Is the better ingredient. The salt is not
absolutely essential in the cleaning solution.
but the cleansing action is ouckened through
It's use.
Considering the saving of time, energy and
silver plate which the clectrolytic method of
cleaning silver offers the housekeepcr. it is
probable that it will soon come to be regarded
as a necessary eNpedent in every household
which is regulated with view to efficiency
New-York tribune., 1918-02-24
By LOUISE NJ. WILLIAMS.
Domestic Science Erpert, The Yyi6uue
Institute

= 7 ERY few people Ike stew" Judging
by most steWs we have met the eaters,
thereof were more to be pited than
tlamed. But skilful. slow cooking and the
companionship of weil-made gravies and say
oly vegetables transform the cheapest and
toughest Of meats and fowls into the most
appetizng and attractive Of miXturee-ht to
play the leading part at dinner or luncheon
or course when tough cuts of meat which
need long cooking are used the question Of
fuel comes up. Here the iireess cooker shou)d
be drafted into service Even if one has no
hreIess cooker however. less heat is used than,
might be supposed. because the cooking must
be slow, and therefore, though the time is
long the gas is turned very low. If coal is
used the stew may be prepared on the back of
the stove or IN moderate oven ALWAYS the
closely covered dish is a Fundamental to sue
cess.
Very little, if any, fat is used in the prepa
ration of stews and casserole dishes. which
gives them another claim as wartime special
ties.
There many different combinations of
vegetables winch are very pleasing to the taste
when cooked with meat and seasoninps. Han
PLY these include the roots and winter nrod-
Qcts, the only vegetables cheap and abundant
Just now. Potatoes onions, sweet peppers, car
rots, tulhlps, celery, tomatoes beans, as we'll
as rice, macaroni and spaghetti are some of
the different ingredients in the savorv casse-
roles.
The rump. round, shank, neck and shoulder
OF beef as well as the cheaper cuts of other
meats are some of the most economical cn,s
for stews aNl casseroes
CUTTING THE MOST FROM A SHANK or
BEEF
Where economy is the man issue it is very
PRACTICAL to buy whole shank of beef Have
the butcher saw and crack the bones so that
they will ut into your soup kettle. rich SOUP
stock can be made which can be used in the
graVies and casserole dishes.
To make the stock cover all the bones and
meat with cold water and stew it very SLOWLY
adding bay leaf. one sliced onion a diced
carrot and few stocks of chopped celery
Cook until the meat adherng to the bones is
very tender, then add salt and pepper to taste
and cook little longer
The meat from this can be used for a very
appetIzng dish. Chop meat iinely. add to each
cupful one chopped hard boiled egg a tinv
pinch of summer savory, pepper and salt to
New-York tribune., 1918-02-24
By LUCY Open
AVE you learned to clean your silver
s-N in the new-fashioned way, are

AG1 IN s "" s~saS"sa s''4ss TO i'9 * your or .; .s;
~ r. you still wasting your time and
energy and. incidentally your silver plate,
through a vigorous of silver polish and
elbow grease?
If you wish to try the efficiency of the cleo
trolytic method, it is not necessary to invest
in any special equipment This method of
cleaning silver is as simple as washing dishes,
and any child who can learn to wash dishes
can use it
All that is necessary is to invest a few
minutes in learning the why and wherefore
OF a simple process and then, with the aid of
g few household necessaries already on your
shelves. you can set the genii of nature to do
stand by with folded hands watching them
accomplish in a few seconds the task which
used to be your weekly bugbear
Almost any accustomed to visit de-
partment stores has seen demonstrated some
commercial contrivance for the cleaning of
silver by electrolysis These commercial de-
vices are all more or less efficient, but many
of them are cumbersome and more expensive
than they need be- Some women have hest
tated to buy them because of their cost, some
because they did not wish to be bothered with
new contraption to clutter their already
crowded kitchens, and some because they
feared that the process, efficient although it
appeared to be, might "eat away their silver
plate.
AS matter of fact, although some of the
patented devices, on account of their CON
venience, are to be recommended to those who
have large quantities of silver to clean, the
principle ON which they work is so simple that
the average woman will prefer her own little
homemade way of doing the task More
over instead of being destructive to silver.
ware, the elcctrolytic process of cleaning is
the least harmful that science thus far has
been able to discover Even finely powdered
whiting, that good old standby of conservative
housekeepers, is destructive in comparison
Before discussing the scientific principles
which underle the new method of silver clean
ing it may be interesting to describe briefly
lust what it involves
An enamel or agate ware dish should be
partly filled with a cleaning solution. made
by adding teaspo4lfu of either washing
or baking soda and one tcaspoonful of com
mon salt to each quart of water This is
placed the stove until it comes to a boil
Then sheet of aluminium or Of clean zinc is
dropped into the dish and the tarnshcd silver
is put into the water in contact with this
metal. 1t is not necessary to have every
piece of silver touch the metal itself, but all
silver to be cleaned should be in contact either
with the metal with other silver which
touches the metal.
1t is best to have the silver entirely covered
with the cleaning solution and to allow the
solution to remain at the boiling temperature
In very few seconds The tarnsh ou the sill
Ner will disappear as If by magic. As soon as
the tarnsh has been entirety removed the
nilver should be taken out Of the cleaning So
New-York tribune., 1918-02-24

luton. rinsed III clear water and wiped with
a soft cloth. The articles thus cleaned will
have soft, satiny finish which many fastidi-
Gus persons prefer to the bright FURNISHED
appearance given by most silver polishes
After the silver has been cleaned a num-
ber of times by the eectrolytc method it
Will grow so dull that it may be desirable to
rub it with a paste of whiting and water to
restore the original polish. Housekeepers
who prefer the brightly FURNISHED appearance
sometimes employ the eectrolytic method to
remove the tarnish from their silver, and then
use good abrasive polish as often as may be
desirable to keep up the FURNISHED appearance
A combination Of the two methods is some
times used. In this case one or two table
spoonsful of finely powdered whiting is added
to each quart Of the cleaning solution, and
after removal the silver is allowed to dry
without being rinsed The film of whiting
which adheres to it may then be rubbed off with
soft cloth. Housekeepers who fancy the
exceedingly bright polish, however, will find
that it is best secured by using the two
methods separately.
Any one who has tried various wavs Of
cleaning silver will find that the electrolvtic
method is q tremendous labor saver Since
washing or baking soda and table salt are to
be found in every kitchen and since a small
piece of zinc aluminium may be purchased
for few cents the cost of this method is
practically the same those involving the use
of ordinary silver polishes.
The commercial devices for cleaning silver
IL the new way. however much they may differ
III appearance from the home made apparatus.
are practically the same thing.
One very efficient type Of cleaner consists
OF zinc pan, on the bottom Of which is
fastenctA an aluminium grating. The pan is
filled with the cleaning solution described the
tarnlshed silver is placed on the grating and
the tarnlsh on the silver consequently disap-
pears. A simpler commercial form Of the
cleaner consists of IA zinc disk, to the top of
winch are welded some aluminium Wire rrds
This disk has the advantage that it can be
used in any kettle, or, if very large pieces of
SILVER are to be cleaned it may be used in /.
wash boiler
The simple little strip of aluminium or zinc
which cen be bought at any tinshop, however.
Is quite as effective and certainly much less
New-York tribune., 1918-02-24
even these stringent rules do not entail
very much lf-sacriGcc

even these stringent rules do not entail
very much self-sacriticc.
The cold meat served for Mondays dim
ner is from the beef Il la mode served the
previous Sunday The last of the beef
is utilized in the hash for Wednesdays
luncheon. Flour made from grinding
rolled oats is used for the mullins at the
same meal. and they are so good that the
absence of wheat -four is not noticed.
Any of inc small hand mills can be used
for or ding the oats, but the rolled oats
must be used as the unsteamcd oatmeal
will not give the same results.
Purchases for the week will include at
the butchers one pound of lean stcwing
mutton at 25 cents pound, one pound of
chopped beef at SO cents, and q slice of
salt pork, cents for the beef loaf, and a
four pound fowl at % cents pound.
AT the fish market, one pint Of oysters
at so cents, one pound and half of cod
steak at 25 cents Il pound, and one pound
and a half of haddock at "a cents "A pound.
Nine quarts of loose bulk milk at /
cents a quart, one pound and half of
table butter at 81 cents a pound, half a
pound of olco at 6 cents, and two dozen
of the best quality cold storage eggs at
5000 cents a dozen according to place
OF purchase. viii be required to follow the
menus as planned. The appropriate mar
ketlng prices were about as follows at
the date of writing. Just at the turn of
conditions of both war and weather, the
prices sometimes change after going to
print:
Butchers bill ........... $1.74
Fish bill ................ .03
Eggs 10
Milk ......... so
Butcher and oleo ........ sc
Groceries. including fruit and
vegetables ........ G.2S
Total .................. $1,000
New-York tribune., 1918-02-24
Menus That Help the
Housewife to
Hooverize

We are needing to mix more
brains and more patriotism with
oar marketing and Our cooking
every day i'm order to keep up
with Mr.. Hoover. Many Of the
food substitutes are not ecO=
7on,iCa!. We realize that, and
the menus must become more
ard more simple, i'm order that
they may be practical, if we are
to keep within tire $i2=a-week
allowance for four persons.
The menus and prices are
based on tire Market Quotations
column (appearing Wednesdays
and Saturdays and on actual
purchases made at the market
and at chain stores.
Very careful marketing and
use OF IeffOverS are both essen
tiai as wen as clever cooking.
Let us Know if any Of the sug-
GcstiOnS made seem inrpraci=
cable or do NOT til your needs
and conditions.
New-York tribune., 1918-02-24
By VIRGINIA CARTER LEE

w It'll a weekly budget of only SD
wv for four persons, and also the
necessity for conserving the meat
supply, the use Of meat this week must
be cut to minimum, the necessary pro
tcin being supplied by other articles III the
diet
Milk is undoubtedly a very valuable aid
in ctfecting this Although few house
keepers know it, in the making of many
dishes skim milk can be used equally well
as that containing the cream, which is usu-
ally known as ''whole milk"
Cream at the present time. and at the
price that it commands, can be used only
as luxury. Therefore it is recon-
mended when cream is desired for the
morning coffee, to purchase the whole
milk, set it in shallow pan (covered)
overnight, and skim we'll the following
morning The remaining skim milk can
be used to advantage in making all pud-
dings, custards, bread, mullins, ice cream,
etc, and not particle need be wasted
Remember that while the skinned milk
lacks fat it is rich in minerals and body
building material. 1t is food of great
value.
In the menus planned for the coming
week skim milk recipes are featured.
shall be very glad to supply additional
ones if stamped, self addressed en-
Veope is sent me-
Two wheatless and two porkless days
are observed, as we'll as one meatess, and
one meal each day is both wheatless and
meatless This is according to the latest
food advices from Washington, and a
glance through the menus will show that
New-York tribune., 1918-02-24
TESTED RECIPES
BISQUE OF TOMATO WITH SKIM
MILK AND TAPIOCA

Heat two large cupsfu of skim milk in
the upper part Of the double boiler, add
one tablespoonful of granulated tapioca
(any Of the quick cooking vareties), and
cook until Of the consistency of cream
sauce (about fifteen minutes) Prepare
one cupful of seasoned tomato puree
from canned tomatoes, pressed through
sieve. Reheat, add a pinch Of baking soda
and combine with the milk and tapioca,
stirring constantly.
PEACH AND HOMINY PUDDING
(Shm Milk and Canned Fruit)
Half can Of peaches will be sufficient.
70 three-quarters of cupful of the peach
syrup add one and quarter cupsful of
skim milk, two ounces Of hominy and a
pinch Of salt Bring to the boil, stirring
constantly; then transfer to a double
boiler and cook until the homny is tender.
Add six peach halves cut in strips, with
additional sugar if required, and cook for
. fifteen minutes longer. Serve lukewarm,
with cold thin cream or little sweetened
whipped cream.
BAKED INDIAN PUDDING
with Skim Mill1)
Put four heaping tablespoonsful Of
Indian meal into bowl and mix in half
i pint OF molasses and one teaspoonful
OF salt. Boil three pints Of skim milk,
pour it scalong hot on the meal and stir
until smooth and free from humps. But
ter a deep dish with nut butter Cor oleo).
New-York tribune., 1918-02-24

Monday (Wheatless Day.
BREAKFAST
S.ewcd Prunes and Lemon Slices
Oatmeal and Peanut Scrapplc
Coffee
LUNCHEON
Bisque of Tomato with Skim Milk and
Tapioca
Thin Indian Bread Celery
Fruit Jelly
DINNER
Stcwed Oysters
Cold Sliced Beef
flashed Drowned Potatoes
Sweet Pickle Buttered Carrots
Peach and Hominy Pudding
Canned fruit)
New-York tribune., 1918-02-24

cover the bottom with a little minced
candied orange peel, pour in the mixture
and lastly pour over the top another cum
FIJI of skim milk. Bake for four hours
and a half in an oven with steady heat
A little ground ginger may be added if
desired.
SWEET POTATO PIE
Cream two tablespoonsful of oleo with
half cupful of brown sugar. Add half
teaspoonful Of ground cinnamon, quar-
ter Of oeaspoonful of salt, one lightly
beaten egg, half teaspoonful of ground
mace, one cupful of lightly mashed sweet
potato and one cupful of skim milk Mix
well and bake in an under crust as for
custard pie.
HOMINY CRUMPETS
Scad one pint of skim milk and add two
tablespoonful of oeO, one tablespoon
full Of sugar and one teaspoonful of salt.
When it has become lukewarm add one
small cupful Of cooked hominy, three
quarters of yeast cake, dissolved in
quarter of a cupful Of tepid water and
sufficient sifted -four to make a good drop
batter Cover and let rise overnight In
the morning stir down, beat we'll and pour
into creased muffin rings that have been
placed on a heated CREASED griddle. Cook
slowly, so that the crumpets will rise to
the top of the rings, add turn with pan
cake turner, SO that they will brown on
both sides.
RYE GINGERBREAD
Mix together two and three-quarters
cupsful Of rye -four one teaspoonful of
baking soda, three-quarters of a teaspoon
ful each Of ground cinnamon and ginger
and one tablespoonful Of brown sugar
Pour one cupful of boiling water on to one
tablespoonful Of oleo and add ore cupfu
Of molasses; then combine the liquid with
the -four mixture. Beat well and bake IN
moderate oven.
New-York tribune., 1918-02-24

taste and Il little chopped parsley. Mix well
and pack into earthenware mould and poul,
over it sufficient of the strained stock from
which the fat has been removed, to barely
cover it. When cold it may be unmoulded and
used as pressed beef for luncheon or supper
Here some appetizing casseroles and
stews made from cheap cuts of beef, selected
from file of laboratory tested recipes
BEEF oLIvEs
Have two pounds of rump steak cI,t thin Then
divide it into six pieces. brush over with beaten
egg, little minced savory herbs and sprinkng
Of salt and pepper; roll each piece tightly and
iastcE with small shewer. Put a pint of stock
IN stewpan, lay in the rolls, them with
thin slices of bacon. then top with round OF
writing paper that fits the pot Stew gently for
two hours; then take up The rolls, lay them on a
hot platter, slightly thcken the gravy with a
iitte butter and Hour rubbed to a cream, remove
the skewe1s from the rolls and turn the gravy
over them.
FARMERS STEW WITH MILD CURRY FLAVOR
Pound flour into both sides of slice of round
steak one half inch thick and weighing and
half pounds. Scar in bacon drppings. AGd ono
and haif cups diced carrots. and season with
salt and pepper. Add enough wlcel 70 cover.
COOK IN either a casserole spider covered
tlghtly Cook very slowly until done, about two
hours Drain off the juice, and to each cup add
one Tablespoonful flour and one-half teaspoonfui
curry powder molstened with enough water To
make smooth paste. Add one-elgnth teaspoon
iul onion Juice. Cook slowly and bring to boil
rour over meat and serve very hot with Indian
chutney.
The family won't know it's a stew" if YOU
don't tell them. And this sort of treatment
makes d round steak oothsome With either
baked potatoes or rice and plain salad the
dinner is complete.
AMERICAN CHOP SUEY
2 cupful spaghetti Z cupful water
z pound chopped meat small onion
can tomato soup IS tcaspoonful pepper
z teaspoonful salt
Cock spaghetti until soft in sated boiling
water, drain and place in casserole with the meat
soup, water. finely chopped onion. salt and nenner
Bake three quarters of hour in a moderate
whole meal can be made on this dish
the macaroni and the meat FURNISHINGS we,1
balanced nourishment to very savorv dish
Other leftover vegetables such as beans ,,e,s
carrots, etc.. can be added Leftover brown
gravy also adds to the appetzing flavor. vb;s
recipe serves four persons
THE LAMB ECONOMIES
Aamo is also combined with vegetables and
seasonlngs 70 make very attractive dishes.
New-York tribune., 1918-02-24

w 7lTH a weekly budget of only SD
" for four persons, and also the
necessity for conserving the meat