davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1918-04-21
TESTED AND ENDORsEn
IRONING APPARATUS
(Praces subject to chamge)

Electric Ironing Machine.
Thor, Hurley Machine Co.. Chicaeo III -,
15l W. AID ST., New York. Price sl26 m
Fig. 3. ~--'"'
Horton, Horton Mfg. Co., Fort Wayne. IND
Prices $145 to 1925. -As
Electric Irons
A,Best-O Automatic, Dover Mfg. Co.. Cam,
Dover, Ohio, and 80 Church St.. New Yors Ycrs
Price $3.50. --
Dover CD, Dover Mfg. Co.. Canal Dow,
Ohio, and 30 Church ST., New YORK
Price $3.50.
Hotpoint, Hotpoint Electric Heating c.
Ontario, CAL, and lat Waverley Plscs.
New York Price $500.
Universal "De Luxe" Landers. Frarv 4
Clark, New Britain, Conn. Price $500.
Pelouze Automatic" Pelouze Manufactr.-
ing Co.. 232-42 East Ohio ST., Chicago. III.
Price $500.
Simplex, Simplex Electric Heating Ca.
Cambridge, Mass. Price $3.50.
Western Electric, Western Electric Co.. INK
West 40th St., New York City. Prics
$500.
Westinghouse, Westinghouse Electric 4
Mfg. Co., East Pittsburgh, Penn, and 1s5
Broadway, New York. Price $500. Fis. /.
Gas Irons
Perfect, No. IS, Bless & Drake, 173 N. J.
Rallroad Ave-, Newark, n j. Price, $3.50
Fig. 2.
Uneedit Rosenbaum Mfg Co., 1897
Bleecker ST., New York City. Price $3.50
Folding Ironing Boards
Perfection, Illinois Speciality Co.. Tuseola.
III. Price $500. Fig 4.
Springer, Oregon Woodenware MFG. Co.
326 W. Madison ST., Chicago, III. Price
$500.
New-York tribune., 1918-04-21
Efficiency: These Devices
Tighten HoNsework
Laundering Suggestions

1T is said that in Holland they wash the
outside Of their houses every day, their
- dishes once a week and their clothes
twice year. It's all matter of taste. Nearly
every one washes her dishes after each meal
(once day in washing machine might be
better), and in some families the clothes are
laundered twice week, while in nearly every
family the "wash day" is Monday, regardless
of wind or weather.
The clothes are first carefully assorted &C.
cording to kind and the different equipment
to be used in washing them. If any clothes
need mending that should be attended to be-
fore they are washed. If any stains are pres
ent they should be removed, for some stains
are "set" by hot water and some by cold, some
need soap and some don't. Colored clothes
should not be washed with white clothes, be-
cause there is danger of coloring the latter.
After the clothes are sorted they must be
soaked Some housewives soak the clothes
overnight, while others consider few hours
sufficient The cleaner clothes and table
linen require no soaking. If clothes are very
dirty the water in which they are soaked
should contain some soap. After soaking the
clothes, wiring them out and run clean hot
soapy water into the tub. Wash the clothes
first on the outside, then on the inside; rinse
in hot water. If the clothes are to be boiled
soap them after rinsing and place in the
boiler with clean cold water. Bring water to
a boil and boil for five minutes. Remove,
rinse in clean hot water and then in cold.
The next thing to do to white clothes is
to blue them. The water must not be too
blue. Test it by dipping small garment.
The clothes should not be folded because the
creases will become streaked. If the clothes
are very yellow allow them to remain in the
blue water for a longer time than ordinarily
required. After rinsing the clothes are
starched, if necessary, and then hung up to
dry. Dip the things that are to be sitter first,
because the starch thins out as it is used.
The line and pins should be clean.
Hang up everything inside out; pin up by
bands if there are any, When the clothes are
dried they are taken down from the lines and
sprinkled, rolled and allowed to stand awhile
to become uniformly damp.
If the clothes are woollens they should be
washed in water which is no warmer than 40
degrees Fahrenheit, and the water throughout
the washing and rinsing should be kept as
uniform in temperature as possible. Mild
soaps in solution should be used Alkali in
jures the fibres, therefore must be careful
not to use soaps or powders which contain
any excess of this material. Because rubbing
Injuries the wool it is necessary to have the
soap in solution and to plunge merely the
clothes up and down in the water. Dry wool
lens in moderate temperature. Silks be-
long to the same class as do the woollens.
New-York tribune., 1918-04-21
By ANNE LEWIS PIERCE, Director, and
LOUISE M. WILLIAMS, Domestic
Scientist The Tribune Institute


TUST as we get a good cheap food SUBJ
u stitute half way to our lips and get
ready to swallow it with no little self
approval it goes up in price or falls off the
fork on to a transport, and we have to find
a new one
Beans have always been the classic meat
substitute. They bulge with the tissue-form-
ing, energy producing proten-22 per cent
of it, and beef has only 20 per cent. Unless
you are from Boston, however, and consume
them with sauce made of equal parts of
tradition religion and habit, beans are usual
ly eaten as with feeling of conscious virtue
one might be eating steak.
But now the humble bean is luxury. at
II to 20 cents a pound. Some of the good
cuts of meat cost but little more And to
add injury to insult, said beans are hard to
get at any price. The fighting men claim the
navy bean as their own, and we agree.
From California there comes to the rescue
a small, pink bean, tasting somewhat like the
kidney bean, having a texture that is fairly
velvety it is SO smooth, and cooking up a little
darker than the white navy beam We can't
imagine better bean than the California
pink. 1t WHOLESALERS for about 10 cents
cents
Ask for it. If you ask often enough the re-
tailers may get up the courage to carry it.
In the meantime, the Tribune Institute has
tried them OUT; they are "tested and en-
dorsed," and the Institute Consumers clubs
will sell you these beans or the pintos in five
pound packages for 55 cents--a cent a pound
for baggng and delivery over the wholesale
COST
Speaking Of the pntos-they are the
speckled bean; that is what pinto means. It
doesn't seem possible that a fine, highly nutri-
tlous bean should go begging just because
1T hasn't a perfect complexion. And the
spots all disappear on cooking, too, so
that the cook and the buyer alone need know
the awful truth about it. "The eye of appe-
tlte' collects big toll in this country 1t
Is rumored that once some pntos were sold
that had hung around so long waiting for a
buyer that they were not in perfect condi-
ttion, and go the bean got bad start Also
the name OF the pinto has been taken in vain.
and all sorts Of imported beans, Of various
shades and hues, have been sold as such.
This is no time to be holding up early mis-
taxes against any good, cheap food The pinto
Dean OF 1913 is perfectly good inside, despite its
spots. There is huge domestic crop of them
coming in from the Southwest, and they are
ABOUT the same price as the pnks. Why not
give them a chance? The pinto tastes like
the navy bean the texture is about the same:
1t ~ trlfie larger, and when soaked over
night more than doubles in bulk, as do also
the pinks
New-York tribune., 1918-04-21
System: Every Bnsises,
Mast Hare Its Machimerv

use, is the most desirable, especially whs,. !.
space is an important consideration ~ u0of
these appliances are listed. -"o Of
For the large family with MANY n,..
the weekly wash, an electrically onerstss sseS n
heated, ironing machine would be a me-. Me- gay
investment, though the initial expense = 'aD'e
The ironing of sheets, napkins, towel. a;,e
cases, etc., would be rapidly accomplsb.s s'.Ow ~
the time and labor involved in such VOL. sud
ly reduced. The operating cost is var- s.ea..
in relation to the amount of work done S1si m
cost Of power is about two cents per bo,. .ne
the heat also two cents; total of fou. 90. aa0
per hour, but eight to nine feet per rn;.u. ssu's
ironing surface is covered by the machsn. as.s u
record that the swiftest human operato~ ~, :.
not hope to approach. ~'a'0
In the present national emereencv -
labor and material are scarcer than money sa rt;a
the duty of every housekeeper to use ra,.s sS
ical labor whenever and wherever nos,;h,. .'u-
that the man and woman power of the ,, conn.sY ~
may be concentrated on war work.
New-York tribune., 1918-04-21

Pound for pound, the pinto contains even
few more energy units than the navy bean.
and one pound of either can compare favor
ably with two pounds of round steak at over
twice the price.
There are many things to do to beans be-
SIDES baking them. The time necessary for
soaking, parboiling and cooking these new
varieties has been carefully tested. If YOU
want to try them telephone the Tribune In
stltute Service Station, Morningsde 7795, and
place your order; they can only be delivered
at this price (55 cents for five pounds) to
ciub members in connection with eggs and
butter, unless you happen to live in the neigh
oorhood of regular delivery.
Cooking Directions
If one wishes to get the most out of the
pntos they must be thoroughly cooked. Thew
are especially good when baked, and have =
delicious natural flavor. The same is true
of the California pink beans. If the nintos
are to be baked, parboil them for one and
one-quarter hours after they have been soaked
overnight. When the pink beans are used
Tor baking they need to be parboiled for onlv
1orty-hve minutes and baked for four hours
When tender, drain and place in an earthern
oean pot with piece of salt pork, which has
oeen scored with sharp knife. To two cups
iul OF beans, measured before soaking, add a
teaspoonful of SALT one tablespoonful Of
New-York tribune., 1918-04-21
Cooling Of the Ironing Day

wv 7 ITH warmer weather here and real
wv summer days not very far off, the
working conditions in the kitchen or
laundry should be carefully supervised by the
housekeeper who wants to keep her servants
and make life as calm and comfortable as
possible.
How often in summer, on ironing day, q
coal fire or the gas stove must work overtime,
heating the room and the workers as we'll as
the irons, when by using a self-heating appli-
ance the temperature of the room would De
kept lower, the walking back and forth be-
New-York tribune., 1918-04-21

eral household use, but lighter and sharper
pointed iron is invaluable for fine ruf1es, in
fant's clothes, and sewing room work.
In general appearance all electric irons are
much alike, but those tested and indorsed by
the Institute have all passed the standard re.
quirements for balance, design, handle grip
and general convenience. Also each was found
to be durably constructed and efficient
A summary of the results of the heating
tests show that with the eight irons tested the
time required to attain ironing tempera-
ture $3.50 degrees Fahrenheit) ranged from
seven to ten minutes, while the heat retention
period (that is the time during which the tenn
perature falls from 500 to $50 degrees Fab
renheit with a disconnected currently varied
from twenty-five minutes and fifteen seconds
New-York tribune., 1918-04-21

minutes with half the butter, adding to beans,
with celery stalks broken in pieces Simmer until
beans are soft (21a hours for pintos, IA hours
for pnks) add more water as water boils away.
Rub through sieve. reheat to the boiling point
and add ad SALT pepper mustard and cayenne well
cooked together Cut eggs and lemon in thin
slices removing, seeds. Put in tureen and strain
the soup over them. (Adapted from Miss Farm
ers Cook Book)
The following recipes, which have been tested
in the Institute, using navy beans, may be used
for pinto or pink beans:
Bean Outlets
This is an excellent meat substitute, and espe-
claIly good to serve. on the "meatless days"
w.on soak "a quarter Of pound & Of dried beans in
water e1 until ept ene1 ra hen boil in fresh
liquid, and mash finely. Blend two tablespoonsful
Of heated oleo with tablespoonful of flour;
constantly until it boils. Stir in the drained
be bean pulp. salt and paprika to taste, few drops
eggs, lightly beaten. Cook only for moment
after the eggs added, turn out on a dish
an ana set aside to cool. When cold cut with cut
let cutter, egg and bread crumb, and fry. Serve
with hot tOmatOe
cupful beans Salt
pound salt pork Pepper
can Crackers
Soak beans night in water; drain Put in
Kettle with two quarts of water and the salt
pepper and the Serve hot with crisn
crackers era In these days of meat conservation
the housewife should be on the lookout for
just such a nourshing and palatable meat suh
stitute as this dish is.
Bean Rarebit
garne u cupful Mill s
tsaspoonfu1 paPrka pap 2s eppful American
4 teaspoonful Worcestershire sauce sauce.
Melt butter in a saucenan odd ra,r;L. ,4
and beans after straining through coiander de,'
Htaee tha cheese and cook in milk until creamy Add
and cook until thick. Pour over slices of ho,
toast A o'A~'o VI "o1
, This chafing dish recipe will be found to
De oehry oeclous If the housewife desires
rareblt. This is a very nutritious meat suh-
stltu1e, because it contains the body building
protein OF both the beans and the cheese
Dried Bean and Peanut Butter Loaf
o,,act soak one ne cupful of bread crumbs in three
quarters qua 1s OF c;upful Of milk for five minutes
pulp one lightly beate,. egg one tablesnoonfnl Of
peanut butter, one tablespoonful of minced ri
cenrv sa ano rather M high seasoning of salt and
a creased tin and bake covered with creased
tes IN moderate over for thirty-ve min
"o'' oeiSe "oI WIN tomato sauce.
Bean Loaf
cupful cf. dried beans 1 small red pepper
5tablespoonsfu tai -four u teaspoenfn poen nn0 paprika
81 small onion; grated Tablespoonful minced
l cupful bread crumbs crumbs
IS. Soak beans over night Cook until tender:
Dram, save liquid Mash beans and rub through
with 1ne the sievo N .a Blend one cupful of the liquid
constantly. Remove from fire and add the remain
Ie,1 ,n1srroaends' Mould into loaf and place in
sho~r wr'' creased ana Toured baking pam bake
sauce. ''A'' "'s" '''"as"
New-York tribune., 1918-04-21
The Useful Grain Sack
By MARY RUSSELL JAMES

ME- suburban home where even few not
animals are kept usually boasts an ac.
cumulatlon of burlap sacks. For such
SACKS there are many more profitable uses than
turning them over to the junkman.
Garden Aprons
ash1on the burlap into one-piece bib aprons
TO mt closely about the hips and button behind,
lhere is nothing better to slip on when taking
turn at gardening or poultry work. as they
shed the water and protect the clothing better
than other aprons.
1hey can be bound and belted with bright
colored material which harmonizes beautifully
with the tan color of the burlap and produces
really artistic effect for outdoor work.
Rugs
for use about the porches and in the CON.
mon rooms OF country house the sacks can
oe turned into serviceable rugs Simply by eay.
ing the sack double and working an edge around
the sides and ends in buttonhole stitch with
coarse, bright colored yarn. The double burap
IS heaVy enough to lie smoothly on the floor.
Rough Towels
Housekeepers know what it means to laundef
towels kept on the back porch, in the kitchen or
the pumphouse, where children and the men
folks, in taking the rough of the dirt off the
hands, "wipe in the water and wash on tho
towel" For this purpose the burlap can be used
IN the place of crash towelling by cutting the
sack down each side, opening it and hemming
or Whipping the raw edges A roller towel can
be made by sewing two such pieces together.
These towels are easily washed. In wiping ths5
act almost like flesh brush in removing CRIME
New-York tribune., 1918-04-21

tween stove and ironing board eliminated, and
time and strength and nervous strain saved
to say nothing of the coal conserved? It costs
about one-third as much to use gas iron as 1T
does to heat it over gas burner. The coal
range is more extravagant still. The irons
using electricity or gas as the source of heat
are the most extensively used, though models
employing alcohol and gasolene are to be had.
OF course, the electric iron is the most popu-
! lar because it can be used wherever there is &
\lamp socket. 1t is easy to connect, has no
flame, and radiates but little heat into the
surrounding atmosphere.
Six pounds is the accepted weight for gen.
New-York tribune., 1918-04-21
FIG. 2
a seIf-heafing gas iron which connects will
gas jet or outlet and saves many steps
between ironing board and stove


gas jet or outlet and saves many steps
between ironing board and stove
to forty -one minutes OF course the iron that
heated the quickest had likewise the shortest
period Of heat retention. An efficient iron
should perform the ordinary work satisfac-
torily with the current off one-third Of the
time. The cost of operation for an electric
iron is five to six cents per hour at ten
cents -per-kilowatt-hour rate.
Care in the use of an electric iron always
saves money. Disconnect the current when
the iron has become sufficiently heated $780,
500 degrees F.), particularly after the heavy
work has been completed and the lighter pieces
are to be ironed This will save the element
from overheating and consequent injury, and
also cut down the electric light bill. When the
iron is standing at rest never leave the cur
rent on, many ironing boards have been
badly scorched in this manner, and even more
serious damage done.
For those who find it inconvenient to dis
connect the cord at the iron tit should never
be turned off at the lamp socket switch, as a
fuse blowout may follow, there is now avail
able small push-button switch which can
pe readily attached to the flexible cord and
trical circuit when operated. Any who
has struggled to disconnect hot iron or
toaster at the appliance will appreciate the
reason for the great popularity of this simple
contrivance.
If only gas is available, the gas iron will be
found far preferable to the stove-heated i'm
plement. 1t has many of the advantages of tfs
electric, but of course is not quite so convenient
nor so efficient.
gas iron must be kept continuously lighted
during use to produce the necessary heat. An
ironing temperature is attained in seven min
utes and the cost of operation with gas at 81 a
thousand cubic feet is about one-third of cent
an hour. The gas iron ranks first, therefore,
from the standpoint of economy. It's weight
should be about five six pounds.
An ironing board is 1ecessty in the aver
age home and the type that is mounted upon
folding legs, which support it rigidly when in
New-York tribune., 1918-04-21

molasses and enough boiling water to cover.
Place, covered, in a slow oven and bake
tive to six hours. AS water boils out add
more boiling water. Cold water added re-
tards the cooking and toughens the beans
During the last half hour of baking remove
the cover in order to thoroughly brown the
beans and pork.
Beans make delicious salads. If they are
boiled until tender, then washed in cold water
to set them they will not become mushy
Chopped green pepper, onion, celery, salt and
paprika may be added to the beans, which are
served on crisp lettuce leaves with a French
dressing. Cold beans, mashed, seasoned with
little minced onion, lemon juice and paprika
make delicious filling for brown bread sand
wiches. For stewing the beans the time re-
quired for pintos is three hours; for pinks.
one and one-half hours. A delicious puree
Of bean soup may be made from either one
of these beans by following these directions:
Tested Bean Recipes
Bean Soup
! pint beans 7s teaspoonful pepper
quarts cold water 4 teaspoonful mustard
small onion Few grains cayenne
2 stalks celery, 3 tablespoonsful butter
Il tcaspoonful celery salt / Il tablcspoonsful aour
H2 tablespoonful salt hard boiled eggs
/ lemon
Soak beans night; in the morning drain
and add cold water Slice onion and cook five
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1918-07-18

While they were digging in, more
Americans in most instances, passed
over the first detectives, and then
advanced behind the resumed bar
rage to the second detectives
which were speedily taken, especially
at the north end of the attack op-
posite the Paris.soissons road, Num-
erous tanks participated.
The American infantry went into
the attack without previous artillery
preparation. In their advance behind
a rolling barrage they captured
many guns. machine guns, prisoners,
equipment and materials
The Germans in most places Of
fered feeble resistance, but here
and there they pu' up a stubborn
fight which the American shock
units quickly oyercame at the point
Of bayonets and at the muzzles Of
their weapons.
D m.-The entire offensive be-
gun this morning on a front between
the Aisne and Marne is going at
this hour. for the most part even
better than was expected The en-
emy so far has been unable to with
stand the shock of the Americans
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1918-07-18
Nine Score EIkS at
The Big Initiation

The record number of members il
attendance at any Initiation Of To
nopah lodge No. 1862 was reported
lasi night when the Ely bunch was
mducted into the mysteries of the
order and the goat was given a Wig
ofous exercise. The class Of candi-
dates comprised 32 men, Of whom
only two came from local circles the
remaining hailing from White Pine
county whore they had been gath.
cred chiefly through the efforts 3f
e. " Edwards. the energetic at.
'orney and member from the Ely dis
trlct The class and officers Of No.
loe2 with visiting members from
Ioldtield, Manhattan and Round
Mountain sat down 10 a hot dinner
Asl evening shortly after o'clock,
90 that the Injunction Of Food al
mlnistrator Hoover should not be
forgotten and at $50 the members
began drifting in ready TO make :
night Of It.
With a banner eeowd in attend
anee, Emil Elkner. exalted ruler
was IN his happiest vein and proved
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1918-07-18
WAR CROSS FOR
A TONOPAH BOY

AT the Montana club last evening
it was reported that VIII Selvedse
had received a lettor from Ned Ben
ner who is in the Lafayette esca'
drille, that Cy osgood, of Tonopah'
had received the military cross for
gallantry I'm action. osgood was
formerly superintendent Of the Mon
tana mill and went down to the Of
fers reserve training camp, where
he qualified for commission as cap
tain of artillery lie took his tram
ing at the Preside Of San Francisco
Osgood in letter 20 a friend in To.
nopah did not mention the decora
tion, saying that life was rather pre-
carious but he liked II at that
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1918-07-18
,ny Associated Press,

,ny Associated rressi
WITH THE AMERICAN ARMY IN
FRANCE July 1SAmericau storm
roops in large numbers launched
ii conection with the French, a
oowerful drive on the line 10 the
north of Chateau Thierry this morn.
ng The Americans passed beyond
aH objeetiyes, including the Paris
soissons road The town of scissors
now well within range Of the
American guns
The American troops went over
the top with a cheer this morning
h launching Of the allied sharpest
attack on the front northwest Of
Chateau Thlerry. The enemy was
taken completely by surprise all
along the line
American troops were brought up
IN the night with their French com
ades from crack units and lay N
positions until o'clock this morn
ihg Al that hour The American aud
French artillery opened fire The
Americans advanced behind ter
rifle barrage to their first obiectiyes
IN less than half an hour.
Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1918-07-18

himself most excellent presiding
officer.
In the lodge room Louis X. Koontz
made an eloquent talk on Patriot.
ism" and received an ovation as he
sat down. the sterling sentiments OF
the speaker finding echo in the
hearts of his hearers
The feature OF the evening aside
from the initiation was the presen-
tation OF a purse containing $l6O
subscribed by the neophytes from
the copper camp, who gave the
money without any solicitation with
the request that It be applied to any
war activity TO which the lodge
chose to donate H. The only pref
erence expressed was that the
money should be used for the mil
lion dollar hospital fund which the
grand lodge In session at Atlantic
City last week resolved to raise as
the second million TO be devoted "a
the building and endowing OF a re
construction hospital for the boys