davidaulloa/AmericanStories huggingface dataset:
The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-05-01

foot-gsddener the world has ever
known.
Get = S-cent box of "Til" at any
drug store and end foot torture. for a
whole year. Never have tired. aching
sweaty. smelly feet; your shoes will fit
fine and you'll only wish you had tried
"Tiz" sooner. Accept no substitute
The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-05-01
Corporation osks Rate Increase.

The Hugo Ice and Light company to-
day asked the state corporation com
mission to be allowed an increase in
The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-05-01

The German submarine can rema
under water, sitting on the bottom, 4
10 forty-eiqht hours.
The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-05-01
THE JOY OF
motherhood
Came to this Woman after
Taking Lydia E. Pinkham's
Vegetable Compound to
Restore Her Health

Ellensburg, Wash -" After | was
married was not well for long time
The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-05-01

To become an ace" in the military
air service a pilot must bring down a,
least five enemy planes.
The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-05-01

The allies have lost an average of
only one ship in 200 conveyed vessels.
The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-05-01

rates for electric current and power.
hearing Is to be held by the commissi
on the application May "A,
The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-05-01
A $3.50 Marvel

For $3.50 at factory this line In
cludes a remarkable high-grade Six.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12
A Deft Breaker and Separator Of r.~

The good old-fashioned way Of bresk;,.
the egg on the edge of the bowl and slnn;ns
the yolk from one half Of the shell r. =.
other, until it is separated from the whit. !.
always attended by more or less exciter,.,.
and varying degrees of success. Soruet;r,..
the egg yolk is less firm than at others: sou.
times the operator is less skilful. and of,.,
the egg leaks or the yolk and white mi.
The Improved Egg Breaker and Seuarb,
is convenient little cup-shaped holder VIII
semi-circular thin fiat blade. the inner aa..
OF which is formed Of V-shaped teeth Nv
slight finger pressure the opposite edges a..
brought together in such way as to neatl,
cut the egg she'll. Upon removing half Of u.
shell the egg is tilted into the cover. or sem.
rator top, and the yolk remains in this dill
shaped cover, while the white drains thronI
the openings INTO the dish. The cornnisss
operation OF cutting and separating the en-
can be effected quickly and sharply WithouSs
handling. "S'N
A perfect separation is guaranteed. and h
the making of special cakes (angel cake. slvs
cakes. etc.,, custards, omelets frostinss
meringues and the like this assurance A.
welcome one. No skill is required: the h.
genuity Of the device takes its place.
Improved Egg Breaker and Separator. P6..
rs cents.
Made by Leo J. Gerding Manufacturing G..
III Opera Place, Cincinnati, Ohio.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12
TESTED AND ENDORSED RECIPES

meat that needs relish to tone up fiat flavor
Pot roasts of meat or fowl that have large
more wholesome if dish like this is served with
them. This recipe will five persons and
costs about Is cents
Fish Chowder and Rice
Prepare l Re to pounds of fish by cleaning
and cutting into slices about an inch thick
Place in deep kettle four tablespoonful of
cooking OIL slice thiny three four Irish pota-
toes and put layer of them into the kettle then
layer of the fish sprnkled with salt, pepper
ana ana little minced onion over these layer of
cold boiled rice. Repeat these alternate layers of
potatoes, fish, rice and seasonng add pint of
hot water; put tight fitting lid on the kettle
lid. add two cupsfu of hot milk and serve. It
may De .hs served without the milk and is liked by
ton.
Salmon and Rice Croquettes
Cook one cupful of rice until tender and set
away to cool Take one of salmon, pick it in
small pieces with fork; be sure to remove ali of
together Roll in small balls, dip in beaten egg,
then In cracker crumbs. Put in an oiled pan and
Can be- made With Fee TO- sauce
Food Administration.
An Appetizing Relish
req peppers tablespoonful salt
Chop peppers and onions very fine. Make brine
OF water and salt, put the onions and peppers in
IT, using separate bowls and let stand for two
HouIS OIAln, mix together and add to the MKT
ure only much vinegar as can be absorbed Il
IS then ready for immediate use-K E. p.
Nashua, N. H.
No cooking is necessary in the preparation of
ths recipe which is an appetizng relish to serve
with cold meats or with lettuce salad. It costs
only ID cents for this amount
Tuna Fish La King
l can tuna fish e teaspoonful pepper
taDiespoonstuI but 70 teaspoonful paprika
5er'pe tablespoonful parsley
1tapiespoonsful flour (chopped)
Icup1ul milk Tablespoonful sweet red
= teaspooatul salt peppers (fnely diced)
teaspoonfu finely
minced onion
Melt butter, add flour. Cook until we'll blended.
then slowly add milk stirring constantly, Cook
until thick. Add seasoning and stir in the faxed
tuna fish. Serve on hot toast.-F S.. Concord.
Mass '
This recipe furnishes dainty chasng d;sb
meal. If the fish is placed in a strainer and
boiling water poured it the oily, fishy taste
VIII disappear and chicken flavor is obtained
but such practice would be very wasteful. This
recipe costs 20 cents and serves four persons.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12
Parker House Rolls in War Time
"a cupsful corn meal cupful wheat flour
either white or yellow Is cupful melted short

"a cups1u corn meal, l cupful wheat flour
z cupsful scalded milk ening
! yeast cake 1 tablespoonful sugar
About cups wheat flour (for soft dough-
Pour the hot milk the cornmeal and let
stand until lukewarm. Add the yeast mixed with
flour Beat thoroughly and let stand until full
Of bubbles; . add the other ingredients and mix
dough such as is generally used for Parker House
Tolls Tolls which which should never be quite as stiff
and elastic and let stand unt duhs tin
bulk. Shape on the board until in a long roll
about two two inches in diameter; pinch off enough
oough Tor each roll. Knead into ball and pat
out about one-half inch in thickness. Rub little
melted me s oso over top and fold for Parker
let rise again until double in buh Bake Iei in i hot
ovcn.-J. e. K, Cambridge Mass
Here is a good wartime recipe for rolls, using
can be made for little less than / cent piece
Brased Lambs Liver
lambs liver u cupful stock or water
l onion, sliced y teaspoonfu1 salt w.
! cupfu carrots diced t easpoonfu e celery
B & sapfa of qh e4bs diced salt
cupfu strained tomato teaspoonsfu ae opr
teaspoonful green pep
pers, minced
Place the lambs liver on a bed of the vegetables
IN casserole and add seasoning and liquid Cover
the dish closely and bake about three hours in a
very moderate oven, then uncover and thicken the
gravy gravy with the -four Cock few minutes and
serve ho1.-M j. s., New York City.
Inc liver from a yearling lamb is as delicate
as one from calf and about one-half the cost
per PEI, pound. Lambs liver may be fried in slices
WIN bacon and the results very good This
recipe TOR braising the liver is unusual as we'll
as appetzing. 1t will serve three or four persons
Escalloped Apples and Onions
tart apples 2 tablespoonsfn1 o,eo
"nlte onions a cupful boiling water
10 teaspoonful salt cupful buttered bread
rs teaspoonful pepper crumbs ~ Nu
tablespoonful sugar
Peel and slice thny the onions and tart cook
M! ms apples Grease baking dish with oleo and
MI with alternate layers of the apple and onions.
SAT-, pepper sugar and bits of butter When the
d1sh IS filled, pour the boiling water over it. cover
closely and bake in moderate oven until the
ingredients A are tender Remove the cover and
spread the buttered bread crumbs over the top
NJ. j. S.. New York City
This dish is particularly delicious when served
with roast duck or goose. 1t is an addition to any
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12

family of disk stoves. We have had stoves with
two and three heats, but the Thermax has
four heats and is really two stoves in one,
since the heating surface is divided into an
inner disk and an outer rim, each of which
is under separate heat CONTROL This means
economy of heat, since large surface need
not be heated when small utensil is in use.
The inner disk measures three and one-half
inches in diameter and the outer ring six
inches. 1t is possible to have both the ring
and the disk at full heat either one at medium
heat or both ring and disk at low heat
Any appliance or device that prevents the
waste of heat or power in these days is
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12
Use All the Fish and All of Them

Cod tongues and sounds are delicious cur.
rled. Wash them in salt water, parboil, add.
ing slice Of onion and a little milk to the
water, then drain them and place in small
casserole with the curry to bake To make the
curry take one can of tomatoes, and to it add a
Sliced onion, carrot, few sprays of parsley
chopped, pepper, half bud of garlic, tea.
spoon OF Worcestershire sauce, q thin slice Of
bacon and half teaspoon of curry powder.
Boil gently for forty minutes, strain, thicker
with teaspoon of butter and heaping tea-
spoon of flour blended. Add a dash of cayenne
and pour over the fish to bake.
Sable fish, alias black cod, is coming to mar.
ket smoked and is particularly delicious. II
lettuce, dressed with French or Russian dress
ing, and it is also very good scalloped in
ramekins.
After fileting tile fish for frying the head
and trimmings will make an excellent founda
ton for moulded salad jelly. After the feB
are fried and drained smother them in pine
apple brown sauce; sprinkle with grated
cheese and put them in the oven just long
enough to melt the cheese
ly used in fish chowder. In making !hs
chowder use the stock made from fish trim.
m3 ng as foundation LIQUID. Filet ths
picked pork and put It in II the bottom Of tie
f p,,} pot; heat the pot and melt the POris
pepper and salt; add another layer Of fish.
very thin layer of onion, thin layer Of
potato. pepper. salt and dot with little lumT
stock, cover the top with four our pilot cracker,
that have been soaked in a pint Of milk and
the extra milk they do not. absorb. Coysss I
chowder. is too thick add a pint Of hot milk
Just before serving. This chowder makes
a one-dish dinner, and several kinds of small
fish may be combined in it's making. 4 Dc,
fish, in which case it will require only twenty
minute cooking and less onion should be used.
The tenderest onion for use at this season
is the Spanish onion.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12

On the left the egg shell has Just been cut
and the upper half removed. A quarter turn
slides the y0ik into the depression of the
separator, while the white drains into the
dish below.
quart of water in uncovered quart stew pan
of aluminium ware was raised from "a degrees
Fahrenheit to 200 degrees Fahrenheit in
twentythree minutes, starting with the stove
cold. After the stove had been heated this
length of time another quart pan of water
was raised from IA degrees to 200 degrees in
fifteen minutes, the heat in both cases being
turned full. This difference of eight min
utes in the operation indicates the saving
that could be effected by using the lower heat
after the cooking process is we'll under way
and the stove thoroughly heated.
These are the unusual features of the Their
max, but it possesses in addition all the good
points of it's kind, including the fact that
it may be attached to any lamp socket has
separable plug, six feet Of detachable flex-
ible connection cord and a short ebonized
wooden handle. The fibre tips on the stove
legs make it safe for polished surfaces, and
you have an odorless smokeless and matches"
device that is equally useful and convenient
IN the nursery, the pantry, the sick room or
for the lunch table or the after-theatre supper.
Thermax Four Heat Electric Stove. Price,
$3.50.
Made by Landers, Frary & Clark, New Britain,
Nohh. o.. assAsHa
Cooking Utensils Three in One
The Ideal Triplicate Utensils are we'll
named With a set of three round cornered
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12

boon to the country, as we'll as a saving to
the individual. There is undoubtedly much
unnecessary waste of electricity in the use
of these home appliances. The heat is in
visible and one needs to keep in mind that
while electric appliances are slow in heating
up the heat when obtained is intense and
the lower heats should be used after the
cooking process is under way Besides vast
ing the electricity, foods are apt to be too
rapidly cooked or burned unless these pre-.
cautions are kept in mind
The comparatively slow heating up of the
electric stove and its marked efficiency there
after is shown by the experiment in which a
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12
Efficiency: These Devices
Liqhten HoMseevork
Hot Water Every Minute on the Minute
"O HAVE the hot water spigot fail US
is like having the we'll run dry. We

ITO HAVE the hot water spigot fail US
is like having the we'll run dry. We
never realize what it means until it
happens to us. During the coal shortage last
winter many a person learned to appreciate
what it meant to have hot water always on
tap, by experiencing what it meant not to
have it.
There are two general types of gas water
heaters-the coil tank heater connected with
the circulating water boiler and the so-called
instantaneous heater, which does away with
the need for boiler and is installed directly
as part of the water and gas system.
If you have the first type it would take
from fifteen to twenty minutes to heat
tubful of water after the gas is turned on,
but the automatic gas water heater in ques-
ton provides hot water any floor almost
Immediately upon opening the faucet.
The Ruud-Humphrey Automatic Gas Water
Heater No. "A can stand in either laundry.
cellar or kitchen, but it is very nearly good
looking enough to stand in the living room,
it is built to resemble Victrola, although
finished in green enamel, with brass and cop
per working parts.
The little pilot light, which is kept
stantly burning, is enlarged when the water
faucet is opened, and so automatically lights
the battery of burners, which in turn heats
the water circulating through the coils above
and sends hot water to the faucet almost i'm
mediately, though it takes a little longer
for the hot water to reach the upper floors
than the lower ones nearer the heater. Clos
ing the faucet automatically shuts off the
flow of gas that the expense Of the heat
ceases with the disuse of the water. The
pilot light shrinks at once to a tiny blue
Bunsen flame, whose consumption of gas is
negligible.
1t takes only about one cubic foot of gas to
heat one gallon of water to disable tempera-
ture, which means expense Of one-tenth
of a cent, if the cost of gas is 81 per thousand
cubic feet. The normal cost of the opera
ton of the heater per gallon of water used
is therefore small if care is taken and the
water is not allowed to run down the drain
unnecessarily. Of course, in such a case the
expense could be indefinitely increased.
The capacity of the model shown is four gal
Ions per minute, and eight faucets can be
supplied A thermostat also automatically
shuts off the gas when temperature of $50
degrees is reached, and relights the burners
when it falls to 140 degrees or lower further
insuring economic operation.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12

The automatic features, the great conven-
fence of not being obliged to wait for hot
water, combined with the economy of opera
ton, all go to make this heater most de.
srable household acquisition.
Ruud-Humphrey Automatic Gas Water Heat
No. "A. Price, $135.
Made by Humphrey Company Kalamazoo,
Mich, and 1855 Fulton Street. BROOKLYN N. Y.
Another Improvement in Electric Table
Stoves
The ThermaX Four Heat Electric Stove adds
still another new and convenient feature to the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12
By JEANETTE YOUNG NORTON

N EFORE the garden is dandelions, and
n while they are ready for greens or a
bouquet salad, and the watercress is
riding on the breast of the brooklet, the garden
is still implanted. Our grandmothers, who
considered it thrifty to gather and use greens
and garden culls, not emuated by their
modern grandchildren, who are not only I'M
appreciative Of natures free offerings but
boast preference for dollhouse products and
think it immensely amusing to see our allies,
the Italians, fearlessly chasing the dandelion
over hill and dale. Regardless Of their criti-
cism, the thrifty ones, wiser than their critics,
dig and bag the green's for market, their own
use and for a few customers in rural dis
tricts.
Not POLITICALLY but thriftily speaking, the
young plants boiled equal to spinach; the
tender buds are used in cream sauce in place
of capers; the flowers in punches are often
sold on the streets at arbutus time. If one
will go to the Jersey marshes and meadows,
April or May-ing, plenty may be had for the
digging. Yellow dock is another old-fashioned
green, whose broad leaves when cooked with
a knuckle Of ham are not to be despised.
In various parts of the country local greens
grow, known to a few people, though they
never reach market. Now is the time to
bring them forth and introduce them to house
wives whose newborn thrift makes them will
ing and anxious to try things at least once to
keep their tables up to standard excellence on
the reduced household budget.
Boiled Dandelion
Trim and wash three quarts of fresh dan
delon greens and put them on to cook in a
small quantity of hot water; boil them twelve
minutes; drain, chop, drain again, then sea-
son with butter, pepper, salt and, if liked, the
juice of an onion. The dandelion greens may
also be boiled and creamed
Creamed Onion Tops
Cut the green tops from two dozen scallions,
wash and cut them in small pieces; cover
with boiling water, cook rapidly ten minutes
and drain Have ready cream sauce not
very thick, put the onion tops into it and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12
System: Every Business
Must Haze Its Machiuerv

triangular aluminium vessels. which =.
together, form a circle nine and - r'd
inches in diameter, two vegetable. .s
cereal can be cooked over one gas b1rr.- 1a
ing gas and room on the top of the .to,,' ~ =
the same time The Half Round r..
are semi-circular and two of them ,.s1 ''',s
used in the same way. y
These aluminium utensils are sea,c,...
rounded corners and are therefore .a sss'
cleaned. They not only save spaca :.
pantry and on the stove, but thew 81 ~, 1e
into the ten-inch we'll of a fire cooL.-
make it possible for an entire meaI :. aaa
cooked at one time. .
Each Of the triplicate pals holds tvo cr...
while the Half Round Utensils hold 49,
quarts apiece. 'e
When economy Of space and monsv
venience, adaptabiity to the stove or ~. ~
less cooker, easy cleaning and durah;,;.,, ~
all combined in one set of cooking u,... ~
there is little left to be desired. and ths ~
"1deaP is approved along with thu ut. msa
themselves. a'1s
Ideal Triplicate Utensils. Price. SAN
Half-Round Utensils. Price, $3.50.
Made by the Toledo Cooker Co.. ,,,e
West Bancroft Street, Toledo, Ohio. 90
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-12
Making the Most of Spring Greens

serve Immediately. A butter sauce may be
used II better liked than the cream sauce,
Beet Greens
Wash as many beet greens as are needed
add small quantity of water and boil ten
minutes; drain, chop, drain again, season with
butter, pepper and salt. A few drops of vine,
gar or piece Of lemon is sometimes added.
The greens may be PANIED, like spinach, if
desired. Beet root is sometimes boiled with
the greens, then served, pared and sliced. with
them.
Dreamed Sorrel
Trim and wash two quarts of sorre, add
small amount of water and boil ten minutes:
drain and cover with a cream sauce This
green makes also an excellent soup
Green Salmagundi
Wash and chop coarsely the large leaves Of
two heads of chicory cut up two stalks of
endive, wash and tear apart one head of ro-
maine and one head of plain lettuce Mix and
cover with one pint of boiling water: cook
rapidly ten minutes Drain thoroughly Have
ready pint of good brown sauce, we'll sea-
soned, with teaspoonful of ground ginger
added to it, and pour it over the cooked let
tuces. Heap some freshly boiled rice in the
centre OF hot platter and pour the salma-
gundi around it, Garnish with toast sippets
that have been buttered, busted with grated
cheese and placed in the oven long enough to
melt the cheese.
All greens must boil quickly and uncovered;
they must be washed very thoroughly, and tho
under sides OF the leaves examined for para
sites. Greens that come to market after heavy
rains will be found the incest to buy. Greens
are hearty when simply cooked and are excel
lent blood purifiers. Greens are best cooked
by themselves, they do not combine with
vegetables.
Chervll, tarragon, celery, celeriac, tansy,
fennel and mint are in market by early sum-
mer and may be used to good effect in salad
making. We have three kinds of the barrie
de capucin, better known as chicory, monks
beard or goats beard, all belonging to the
endive family and first cousins of the dande
lion. Barbe is the pale green variety.
"blanched" is the loosely curled, and witloof is
the pinksh solid head.
Cartoons, French thistles and trimmed arti-
choke bottoms may be purchased canned and
are good to use for salads with the new let
tuces. Fresh rhubarb, trimmed, diced, plunged
for ten minutes in boiling water, drained and
dried, is also good for summer salad with let
tuce, dressed with honey dressing. Canned
green almonds, sliced, are good with fresh let
tuce and cream cheese salad
Fresh olives combine we'll with fish and un-
land cress. Chives, early peppers, radishes,
nasturtium seeds and the leaves of fresh sweet
NERDS chopped are all natural salad adiuncts.
The f1avorings of green salads may be varied
oy the different salad vinegars, such as pep
per, garlic, horseradish burch, mint, sage.
tarragon, sweet herb, mustard geranium and
sweet clover.
an French dressing made of lemon juice in
stead OF vinegar marinate six leaves of lemon
veroena, sweet marjoram or basil, and very
delicate flavor will result ANY Of the sweet
seeds crushed may be used in the same way.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-12-24
~ Lii AUDITORTUM.

Mitchell Lewis sterling character
ization and the performance Of
Breezy Reaves. one Of the cleverest
children ever presented on the
screen. are the dominating features
Of "Nine-Tenths Of the Law" which
was shown ~ the Auditorium thea
Ger yesterday and again today. AL
though good acting seldoms saves a
poor play. il materially enhances a
good play so with this magnificent
production i'm which neither Mr.
Lewis nor his tiny co-star would
have made such lasting Impressions
in roles less sympathetic and less
human
The story gives both players spIen-
did opportunities which they and
the director have fully realized. N
an entertaining and clever construc-
ton il presents an important and
dramatic episode in the lives Of
Leneau. a French Canadian trapper.
and his wife. Jane. Grief for their
baby boy. buried a little way from
their cottage, threatens the mental
balance Of the young wife In a
neighboring cabin lived Red" Adair
and Pappineau, lawless, drunken
prospectors After a trip to Van
couver. Adair returns with a baby
hoy whom he introduces as wealthy
Judge LaMar's son. He plans to
hold the child for ransom.
During their drunken slumbers
the child wanders out and is caught
I'm hear tran cpt hv T.aneau uha
finds him the next morning. The
little fellow whom Leneeu and Jane
christen Little Roughneck, so fills
the void I'm their lives that they
make no effort 20 learn his name
but salve their conscience with the
knowledge that possession is nine
tenths of the law. The bafhed kid
nappers are both killed in their dar-
ing efforts 20 steal Little Rough