davidaulloa/AmericanStories huggingface dataset:
The Jasper news., 1918-12-19

Christmas In America has to adjust
itself TO different environment from
the old world setting. The heroic strug-
giles of our pioneer ancestors tuned the
Tyre Of one of our ballad writer's to tell
of "The First Christmas In New Eng
land" His picture of the forbidding
New England coast presents pitiable
contrast to the warmth and cheer
which memories of Christmas suggest.
They thought they had come to their
port that day,
: But not yet was their journey done;
7 And they drifted- away from Provincetown
Bay
In the freless light Of the sun,
With rain and sleet were the tall masts
And gloomy and chill was the air:
But they looked from the crystal sails to
Christ,
And they came to a 'harbor fair.
The white hills silent lay
For there were no ancient bells to ring
No priest to chant, no choirs to sing,
No chapel of baron. or lord or king,
That gray. cold winter day"
Then the voyagers remembered the
bells Of old England which were ring
ing for Christmas worship and they
forbore to devote the day to labor.
Shall our axes swing on this day OF days
Whom the Lord Of life was born?"
The tragedy Of the Civil war trailed
Its shadow over Longfellow's Christ
mas verse and even his courageous
spirit faltered:
81 heard the bells on Christmas day
Their old familiar carols play,
And wild and sweet
The words repeat
OF peace on earth. good will to men!
And thought how. as the day had come
The belfries Of all Christendom
Had rolled along,
The unbroken song
OF peace on earth. good will to menw
Then echoes Of the accursed cannon
laundering far away In the southland
The Jasper news., 1918-12-19

He in yo' little bed
Jes laik de brides in de nest
De nanny bird hab fed,
Till Jingle, Jingle In de mawn,
When all de bells will say:
"De Holy Chile OBJ Gawd am bawn,
An dis am Christmas day"
james Whitcomb Riley, in his
Rhymes of Childhood, says:
AFTER thoughtful, almost painful
pause,
Bub sighed, I'm sorry fer old Santa
Claus
They wuz no Sanity Claus. ner couldn't
be-
When he wus LIST little boy like me-"
His "Who Sanity Claus Wuz" is well
known:
"Jes' a little bit o. TELLER; remember
still
Ust to almost cry for Christmas, like o
youngster will.
Fourth o. July's nothing to It'll New
Years amt a smell!
Easter Sunday-circus day-jes' all dead
in the shell!
Lawsy, thought at night, you know, 10
set around and hear
The old folks work the story off about
the sledge and deer.
An "Santy" skootin' round the roof, all
wrapt in FUR and fuzz.
Long afore
knowed who
SANITY Claus" wus."
The Jasper news., 1918-12-19

= The Way of II.
"That man leads very trying
Iife." SIS he unfortunately mo; he's
q judge"
New-York tribune., 1918-05-19
BY VIRGINIA CARTER LEE

7 T HAS been truthfully said the most ad-
4 n,irable housekeepers are those who make
their pennies go on twopenny errands"
One of the surest ways Of doing this is to have
watchful eye upon every particle of the cleft
overs'-thc last slice Of meat. that you think
OF throwing away but ought to mince for an
omelet; the last spoonful Of jelly that might
flavor the sauce for the luncheon pudding. in
stead Of dssolving it and sweetening the dish
water, or the last bit of vegetable and potato
left from dinner that will further enrich to-
morrow's soup if carefully turned into the
stock kettle
Along these same economical lines may he
considered crackers and cheese. Of course, as
long as the former are crisp and dry and the
latter moist and fresh the housekeeper will
need no advice, as they are both such favortes
that they will disappear as rapidly you
wish. 1t is when they stale and no longer
inviting for the table that they are hard to
dispose of, and to meet this emergency the
following tested recipes given, which will
provide very tasty supper or luncheon dish
at practically no expense.
Crate all bits of cheese, no matter how hard
and dry, on the horseradish CRATER You will
have light, faky mass that will keep for
long time, if kept covered in a dry, cool place,
and it is in the most convenient form to use
for favoring macaroni or special dishes.
AS regards crackers, roll or pound any
broken pieces together with the crumbs left
from time to time in the bottom of the pack
ages, and after crisping slightly in the oven
store them in an alright jar for various
purposes.
Rice Entree
Boil in salted water until tender cupful
of we'll washed rice. Add small cupful of
milk, two we'll beaten eggs and pepper and
salt to taste. Turn into shallow buttered
top and bake until of the consistency of custard
and the top is nicely Drowned. Serve hot in
the baking dish.
Toast with Cheese Gravy
Toast crustless slices of bread as needed.
Soften by dipping for second in hot, salted
New-York tribune., 1918-05-19
Fish and Dairy Salads for One-Dish Meals

of sharp dairy cheese grated Mix and fill the
rest OF the egg whites. Put half egg of
each kind in a nest of lettuce leaves on each
plate and screen with sharp mayonnaise
Egg Ball and Ring Salad
Boil seven eggs hard. When cold cut in thin
slices, removing the yolks, and Law the white
rings aside Mash the yolks smooth with lit
tie soft orange marmaade, pinch Of salt and
dash of cayenne and form the mixture into
small balls. Line the salad bowl with lettuce
leaves Shred some Of the lettuce and mix
with the balls and white rings Turn over all
boiled dressing.
Dressing: Boil the juice of one lemon,
half cup of honey, one tablespoonful of sugar,
two beaten egg yolks, a saltspoonful of salt
and dash of pepper together. When smooth
and thick set to chill. Just before serving add
half cup of whipped cream.
FISH SALADS
Smoked Sablefish Salad
Flake half pound Of the smoked fish and
add to it grated onion, seeded cucum-
ber chopped with seeded pepper, and the
heart of white head of lettuce cut fine. Mix
lightly and add half cup of heavy French
dressing which cantains two teaspoonsful of
mento olives.
Shad Milt Salad
Parboil two large milts in salted water for
twenty minutes; add to the water chopped
onion, two cloves, one bay leaf, pepper and a
sliced lemon. When done add half cup Of
vinegar and cool in the water. When cold
drain and dice the milt. Cut the white centre
from head of chicory and add, with a half
cup Of chopped pineapple, to the milt Toss
in thin mayonnaise, serve in lettuce leaves and
garnsh with olive rings
Lemon Sole Salad
Filet large lemon sole; parboil the illets
twelve minutes in salted water; drain ana
cool, but do not break them Lay one tilet On
bed Of lettuce leaves; spread it with layer
OF paste made from one cup of crab meat, one
chopped cucumber, a teaspoonful OF sweet
herbs chopped, salt and pepper blended with
mayonnaise. Lay on the other filet Squeeze
over it the juice Of lemon then mask with
mayonnaise. Put boiled egg through the
ricer over the top and garnish with olives.
Salad Rex
Make one pint of fish stock, season with \
tablespoonful each Of Worcestershire sauce
and ketchup, the juice Of an onion and lemon,
pepper and salt. Add heaping tablespoonful
OF geiatlne, dissolved in water, blend, strain
and when cool add two cups OF faxed Goldfish,
one cup Ct broken shrimp, chopped pepper,
cnopped cucumber, two sliced gherkins, and
turn into wet mould to chill Slice on let
tuce ana mask with mayonnaise.
New-York tribune., 1918-05-19
Cheating the Garbage Pail

water and place where they will keep hot
Prepare sufficient gravy to cover the toast
slces-of milk, meat broth, cold gravy left
from previous dinner OF combination of all
three. Thcken the gravy to the consistency
Of thick cream by the addition Of little flour
mixed to paste with cold water. Season high
~ with salt, paprka and half a teaspoonful
Of prepared mustard and add to each cupful
of the gravy one cupful Of grated cheese. Stir
rapidly until the cheese melts, and pour over
the toast slices that have been arranged on
hot chop platter.
Baked Eggs
Arrange small baking dishes (fireproof) on
a baking sheet and heat them in the oven. Put
a small piece of butter and a spoonful Of milk
or cream in each Break in the eggs carefully
so as not to disturb the yolks, and sprinkle
pepper, salt grated bread crumbs and cheese
over each Let them bake in a gentle heat. so
that the eggs will cook to clear jelly and
not harden. Serve Immediately in the baking
dishes.
Cracker Pudding (No. u
Use three eggs to quart of milk saving
out the whites Of two. Heat the milk add the
egg yolks, sugar to TASTE pinch Of salt, one
cupful of rolled crackers. half cupful of
desiccated cocoanut and half teaspoonful Of
vanilla extract. Mix the ingredients we'll and
turn into buttered pudding dish Set this in
a vessel of hot water and cook in moderate
oven until the pudding is set. Five minutes
before it is cooked spread lightly with orange
narmalade and cover with a meringue made
from the stif1y whipped egg whites and one
tablespoonful of powdered sugar. Return to
the oven for the meringue to brown slightly.
Cracker Pudding (No. p
This pudding IS especially recommended for
either broken or whole, in deep dish and pour
over them enough hot, salted milk TO cover
Lay heavy, weighted plate on top of them
and set in warm place for one hour or until
they are almost like jelly. Serve in glass
saucers, with layer Of jelly or jam over eacl,
portion, with a sauce made from thick sweet
cream, favored with little grated nutmeg
Baked Crackers
For family of six persons take eight of
the large unsweetened, square crackers. But
ter them literally, dust with salt and paprika
and pour over them sufficient thick (seasoned)
tomato sauce to cover them. Dust over with
a thick layer of grated cheese; dust again
with paprika and cook in moderately hot
oven for half an hour.
New-York tribune., 1918-05-19
A "Cape Cod Turkey Dinner"
How to Cook 1t
BY MARGARET HAMELIN

ny MAINIANEk k1ANnkLlN
II UNFORTUNATELY, outside of New
u England "Cape Cod turkey dinner"
or in reality "boiled salt fish din
ner," is hardly known, and even in that sec
ton, in the interior, it is rarely served to per-
fection, as it is in the towns bordering on the
coast, especially in the Cape Cod section.
Probably, too, to the uninitiated, it may seem
like rather an unpalatable meal, but to those
fortunate enough to know what it really is
few dishes are more attractive
The preparation for such dinner calls for
both care and skill, and the materials used
should be of<the best. The Goldfish, which is
the only suitable fish, should be cut in piece
OF generous proportions and the vegetables that
accompany it should include boiled onions,
beets, carrots and potatoes. These must be
young and tender, cooked to just the right
degree of perfection and then dressed with a
little melted butter or oleo and plenty of
paprika. A rich egg sauce and crisp pork
scraps are also served with it, and the whole
forms one of the best "one-dish dinners"
The night before the dinner is to be served
wash the salt cod carefully, using a small
brush for the purpose; then put the fish in a
large pan, skin side up, and cover with cold
water. The next morning drain, dry and lay
the fish in fish kettle, and after covering
with fresh cold water heat slowly to the boil
ing point. Set it back on the range or reduce
the heat so that the water will not boil and let
it stand closely covered for about four hours
This method of cooking is most essential. for
If care is taken and the fish is not allowed to
boil, it will break into soft, rich, eelatinous
fakes when served; but if allowed to boil it
will be tough and stringy.
The pork scraps used nay be made from
two slices of salt pork, cut into cubes and fried
until crisp and brown. Save the fat in the
pan, as it is one of the best materials for fry
ing fish, potatoes, etc.
In making the egg sauce prepare rich
cream sauce, highly seasoned with paprika,
celery salt and few drops Of Worcestershire
sauce and further enriched by two chopped
hard boiled eggs and a tablespoonful of
chopped parsley.
In serving the dinner the fish is dished in
one piece on a large hot platter and garnished
with the beets carrots and parsley; the pork
scraps arc heaped at either end of the platter.
while the potatoes and onions are arranged
alternately as border. Serve the cream
sauce in heated gravy boat
New-York tribune., 1918-05-19
Rv VIRGINIA CARTER LEE

~ ATING potatoes three times daily in
our endeavor to save the wheat
- -four may, to some people, SAVIOR OF
a monotonous diet. A careful trial, how
ever. OF the coming weeks menus will con-
vince even the skeptc that such is not the
ease. for, carefully cooked, the potato lends
itself to more methods of appetizing prep
aration than any other article of our daily
food.
Fruits and the fresh spring vegetables
are featured in addition to the potatoes
These are known in folklore as "stout
heart" and so are an appropriate war
diet. In order that the weekly budget may
be kept within the stipulated sum of s12
for family of four the fish and meat
bills have been curtailed as much as pos.
sible.
Use the lamb bones to enrich the vege-
table soup for Tuesdays dinner, and save
every particle of cooked or fresh vegeta
bles so that they may be utilized in the
making of good vegetable or "sprinc
salad" that at this season Of the year
plays such an important part in the we'll
balanced ration.
The fricandeau of veal served for Sun
days dinner is taken from the upper
round Of the leg and is one side of the
flet. 1t should be cut in thick piece and
is larded and cooked slowly; all veal must
be thoroughly cooked to be palatable and
wholesome. A soup bouquet, chopped onion
and carrot are added to the liquor in
which it is cooked and the liquor strained
nrJ iysfN yic,
When good gravy is served and the vepe-
New-York tribune., 1918-05-19
OUR DIETARY SACRIFICES

by
been ckevey
TEN month
itmayn
all incidentally
and Offset the aidiy meat - ~ 10y
best
scrih intelligent Anew
New-York tribune., 1918-05-19
~ ATING potatoes three times daily in
our endeavor to save the wheat
IL -four may, to some people, SAVIOR OF
By JEANNETTE YOUNG NORTON

>HRlFT lessons are bearing fruit;
economy has become fashionable. A
cool kitchen, with light housekeeping
s reality, is in sight. The one-dish dinner
y 1he oasis in the desert Of housework which
mas surrounded and overwhelmed the house-
wife for ages
Salads have heretofore been used to break
neavy dinner or help out slim one; occa-
aoAaily they have appeared for luncheons of
inherent kinds. But they are now offered az
. working possibility in the one-dish dinner
campaign.
rleceded by hot or cold soup or suitable
'elsa, the salad, accompanied by any Of the
ssi breads, coffee, tea, cocoa or fruit drink,
makes an excellent war time dinner. Desserts
ss expensive and unnecessary; cheap des-
HsS are usually unworthy of consideration;
uus, Ices or homemade plain cakes may be
useu II the void must be filed
FISH and dairy salads are quite hearty and
y not days the fruit salads will be found
'au'elently heavy for most people. The ad-
snsage In salad dishes is the fact that they
ass oe prepared in the morning, requiring
y few minutes to complete just before
xrv!ng.
New-York tribune., 1918-05-19
TESTED RECIPES
Hominy Custard

Put two cupsful of milk with the grated
rind Of lemon into the upper part Of the
double boiler. When it reaches the boil
hominy with pinch Of salt and cook for
five minutes. Remove from the fire, stir
in the stifly beaten yolxs of two eggs
blended with three tablespoonsful of sugar
and mix we'll. Let it become cool, but not
stiff, fold in the stiffly whipped egg whites
and turn into a buttered pudding dish.
Dust over with grated nutmeg, place the
dish in a pan of hot water and bake in
moderate oven for twenty-five minutes.
Potato Dumplings
Bake the desired number Of potatoes,
and as soon as done break open, take out
the pulp and mash. To level cupfuI
of the potato add one-quarter of tea
spoonful of salt, a tiny pinch of ground
mace, one tablespoonful of fried bread
crumbs and one teaspoonful of beef suet,
sprinkled with flour and chopped as fine
as dust. Mix to thick batter or soft
dough with beaten egg. form with Toured
hands into small dumplings and drop into
boiling salted water. Simmer for fifteen
minutes.
Potato Omelet
Put one cupful Of cold mashed potatoes
into saucepan, add one-quarter of cup
full Of milk, salt and paprika to taste, one
tablespoonful of chopped parsley and Che
yolks of two eggs. Mix thoroughly, take
from the fire, fold in the whipped whites
and spread evenly in frying pan on
New-York tribune., 1918-05-19

tanning little hot bacon dripping. Cook
slowly until we'll risen, fold over, brown
for moment on the under side and serve
inverted on a hot platter.
Potato and Carrot Salad
Chop finely one and half slices of white
onion, one tablespoonful of parsley and
one tablespoonful of piccalili. Mix this
with one pint OF potato cubes, half cup
full of cooked carrots cut in dice and mois-
ten with little French dressing. Shape
in mound, surround with a border of
crisp lettuce leaves and pour over the
salad sufficient mayonnaise to mask it.
Garnlsh with capers and tiny pink
radishes.
Potatoes Milanaise
Peel and wash as many small potatoes
as desired. Place in a saucepan, add
strained and seasoned stock TO cover and
boil until almost tender. Drain quickly,
drop into deep hot fat and cook just long
enough to brown delicately. Drain on
paper, place in heated vegetable dish
and dress with salt, paprika and one table
spoonful of mild vinegar, the latter
sprinkled over the potatoes.
Quick Potato Biscuit
Have ready one pint of cooked potato
pulp and beat into it three tablespoonsful
of milk from the top of the bottle, one
scant teaspoonful of salt and one table
spoonful of melted shortening. Lightly add
just enough sifted rice -four mixed with
half teaspoonful of baking powder to
make the mixture hold together. Roll out
half an inch thick, cut in small biscuits
and bake in a quick oven Brush over
with little melted shortening before
baking.
New-York tribune., 1918-05-19
Rhubarb and Asparagus
First in the Can
By LOUISE M. WILLIAMS

Domestic Scientist, Tribune Institute
n HUBARB and asparagus are the first
IN two products for the housekeeper to
put up. If fancy asparagus at 40
cents per can Of about twenty stalks has been
on your winter market list you will readily
see the advantage of buying asparagus in
May and June at 25 cents for bunch con-
tanning thirty stalks and canning it. Two
punches for SO cents will yield three quart
cans, each holding twenty stalks of beautiful
asparagus that in our opinion excels any
that you can buy in tin cans, good as it is
Asparagus attacks the tin, on long standing,
and the taste of the can is sometimes impaired
to the vegetable This is not harmful, but the
asparagus put up in the glass jars is more
palatabIe
Canned Asparagus
Use only fresh, tender asparagus for can
ming. Wash carefully and remove scales with
a sharp knife. Cut in lengths to fit jars. Tie
in bundles and blanch over live steam for If
teen minutes, or blanch stalks in boiling water
two minutes lstanding), and then both stalks
and tips (laid down in water), for two min
utes longer. Plunge in cold water quickly and
pack, tips up, in hot sterized jars; add one
teaspoonful of salt to quart jar, adjust
sterlzed rubbers, then add boiling water to
overf1owing; put on the cover and partially
seal Il. e., leave lower wire lever up, or with
Mason jar seal and then reverse cover one-half
a turn)
Sterilize either in hot water bath for two
hours; in water seal outfit for ninety minutes
or under five pounds pressure for sixty min
utes. In the water bath be sure that the
water is two inches over the top of the jar
Count time from moment water boils and be
sure that it boils throughout the period. The
asparagus is not being sterilized if it heats
below the boiling point. "Simmerng" is not
steriiizng. The product must boil for the
specified time
After sterilization, seal and test for leakage
by inverting jar. When cooled wrap in paper
to prevent bleaching, and label.
Two Ways to Put Up Rhubarb
Choose juicy red stalks. Wash, do not peel:
cut IN one inch pieces or in pieces to fit jar,
blanch one and one-haIf minutes in boiling
water, cold dip. Pack in hot sterilized jars,
adjust steriiized rubber, add boiling syrup
tone cup Of sugar to three of water. brought
TO boiling pointl, partially seal and sykrilizcF
sixteen minutes in hot water BATH with water
two inches over the jar.
khubarb is also put UP in cold water with
out any processing. The rhubarb is washed.
then cut into desired lengths. placed in ster
i!ized jars, cold, stcrilized water added to over
flowing. and sealed.
New-York tribune., 1918-05-19
DAIRY SALADS
Clabber Salad

o9a Six potatoes. peel and dice them. Chop
- Spanish onion, one red pepper, after
moving the seed cone, one cold boiled carrot
:. ~ parsnip and tablespoonful of tarragon
@ss. Mix all with potatoes, add a salt
sseaiul OF pepper and half teaspoonful o.
sas $. Have ready one pint of we'll drained
sseoer; ,s.s; add to it little pepper and salt,
81 I.0sspoonful of sugar and the same amount
snopped chives. Turn the clabber over the
Ssu and serve in large lettuce leaves
Cottage Cheese Salad
'ake two cups Of cottage cheese and add a
s's'so onion, teaspoonful OF salt, a salt
.suiui S OF pepper, a tablespoonful Of sugar,
@me amount Of chopped chives and half
az = nnely chopped walnuts. Mix all to a
naasa paste with a quarter cup Of cream.
INTO tumblsr shaped mould and chill.
ouid, slice with sharp knife onto lettuce
s 'ss and dress with mayonnaise made with
mustard
Egg Salad
n0A SIX fresh eggs until hard shell and
ienethwise. Remove the yolks and
sse nail of them with tablespoonful OF
fresh pineapple, q little olive'oil, half
pponful Of salt and pinch Of cayenne
FIJI half the white shells with this
Mash the other yolks to paste
poonfli of melted butter. the same
81 French drsssing and quarter cup
New-York tribune., 1918-05-19
TRIBUNE INSTITUTE CONSUMERS CLUBS
Candled Eggs for Preserving Purposes

probably W tina
time ncontane md ned sworh
. lin wderedo ormw Wilt
no ma \ o time
and unless tsy
get twelve doxeno plus
Of
Consume Mornide 77s5
New-York tribune., 1918-05-19
SO1E THINGS THAT CAN BE DONE WITH POTATOES

tables dressed with fat or shortening but
ter is not needed at the evening meal, an
other decided saving with butter still at
AZ cents pound.
Desserts at this season Of the year can
he largely drawn from the fresh fruit sup
ply. Rhubarb. Strawberries and pine
apple can now be purchased at reasonable
prices, and in many instances they only
require small amount of sugar; with no
cooking to give a tempting dessert they
are really cheaper than made desserts that
call for the use of fuel and several addi-
tional ingredients.
Supplies for the week will include, at the
butchers, one pound and half of veal
outlet at 35 cents pound, two slices of
SAT- pork at 10 cents. one pound and a
quarter of chopped beef for loaf at 80
cents, one pound and half of breast of
lamb at % cents, three pounds of veal at
81 cents pound, and cents for lardinr
pork.
At the fish market, two pounds of floun-
ders at IL cents pound, one 10 cent pack
age OF salt codfsh one three-pound shad
at 20 cents and one pint of clans at 30
cents.
One pound and q half of table butter at
~ cents pound, half pound of oleo at
l6 cents, six quarts of bulk milk at 10
cents quart Ito be carried home), one
quarter-plnt of cream at IL cents bottle,
and three dozen eggs at 40 cents dozen
Will be required to follow the menus as
planned. and the market prices should run
at about the following approximate
figures:
5utcher's bill. Observation-Disclosures. 1888
rlsh Dill ................... 1.56
Eggs 1.20
nllk ana cream. ................ .72
DuIter and oieo: 81
Groceries, including fruit and vege-
tables ................. 5.12
$1,000