davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Uxbridge Mustard Pickle

One pint each large and small cucum.
ners, the former sliced; one quart each
large and tiny green tomatoes, small ones
quartered,, large ones diced or sliced two
or or three heads caulifower broken into
Ho"eretS; one quart very small onions
sless WI do); six green peppers chopped
coarsey. ''Off~N
Scad all but the cucumbers in one
CANON OF vinegar; pour off vinegar into
large kettle on the stove. and when it
Dolls add one cupful of substitute flour
corn or rlce), onehalf pound of mus
OF salt, one cupful corn syrup" all
mixed NerY smoothly touothor ,,.;tl :
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Professional Home Cleaning
The Remezving of Laces

brown color. and with it will 90 the stain.
In order that the oxalic acid be given
no chance to weaken the lace wash it out
with soapy water. Soap destroys the
action of the chemical and should always
be used. This potassium permanganate
method is usually most successful for ink
stains, or dye stains such as might come
from the color of waist or coat lining.
If there are no stains, or they have
been removed, wash in soapsuds until the
lace IS thoroughly clean. Rinse MANY
times and pin to dry. Usually aces are
not wanted blue white, hence no bluing
is used. If they are to be tinted, to make
them creamy, ecru, or even colored, the
tint should be put in the last rinse water,
with the lace wet enough so that the
coloring will not streak.
Tinting
lea is better to use for tinting the
various shades Of cream color, because
there is less chance Of it's streaxing than
II coffee is used and no odor accompanies
the process. Use a strong solution of
black tea and add this to the rinse water.
dipping once or twice. This gives
better color tint than using the tea
strong enough to produce heavy color
at the first dip.
There are various preparations of dive
on the market which will give the differ
ent delicate shades much used to-day in
lace and Georgettc waists. Or pieces of
crepe paper, if soaked in water, will give
enough color to make a good tint. In
putting in the lace, besides having it quite
wet, be sure that it is entirely unroled.
If it is large piece and several folds
might come together in the drying it is
better to lay the lace in an old towel or
piece of cloth, which will take up everv
bit of extra moisture. Doing this avoids
streaks.
Stifening
Fine lace is usually not stiffened. be-
cause it's richness depends upon its soft
folds. Curtains, however, would be an
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Shopping for
First Day Hash

Regardless, however, of all past condi-
lions of servitude, hash has been placed
BY war economy on the list of "made"
dishes IN Glass l, suitable as luncheon
or dinner dish, prepared from fresh ma
terials or foods suitable for second
cooking
Leftovers are more scarce than for
merly, when our tables groaned under
masts and steaks, but this does not affect
The value of hash. Hash is such an i'm
portant factor in household economy that
With leftovers scarce it will pay market
ers to shop for the markings of hash.
The idea Of marketing for hash is new
70 many Of us. Few of my neighbors
would think Of going to the butcher shop
10 buy pound of lamb steak or pound
u bottom round to boil and chop and use
sS foundation for a dinner hash. Such
marketing, however, is thrifty and
worthy OF consideration.
Hash should be a carefully minced
sno compounded mixture, the flavor of
winch lrstities the pains taken in the
making.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
New England Chow-Chow

One large head of white cabbage.
chopped fine; one green sweet pepper and
one red one; one pint of small onions:
peppers and onions also chopped fine.
MIX, sprinkle with salt and let stand
Tour hours then drain four hours; put
INTO saucepan one quart Of good vine
gar one-fourth to one-half cup corn
syrup, one fourth cup each of black and
"nlte mustard seed and one teaspoon
celery seed. Bring to boil, pour ovor
the cabbage mixture and cover tiehtlv
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Apple Chow-Chow

one half peck each of apples and green
tomatoes one-fourth pound of m mixed
o opee cn IN ss Gagf b,o two quarts of vinegar
to taste. Original recipe, three n :, Syfuh
much less can be used. ! POUNDS
Put tomatoes through the meat c,on
per- add salt and let stand overr;-s.
next morning drain, add vineosr So
and boil twenty minutes. Then add tI
apples, also put through the mes a0u IN. lhe
jars. 'o'e III crooks or
the IN mas making any of these sauces or pickles
tn on e OF called for is in the - p p'soe.
water. The GU" Tin or salt to one gallon Of
oyer o, various products shoula '3 ha pouring
v waI ,t the pickles viii not k poso'g
wen, although the heat decre es ss Nse t SO
r root asdsS somewhat little sas
We'll aoueo IS said to prevent mouia Kae
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Hash Made Popular
By JEANETTE YOUNG NORTON

w 7EBsTER'S DICTIONARY de-
w scribes hash as ga minced meat.
new mixture of old matter,
asecond preparation" To Frenchman
hash is ragout. To Spaniard hash is
plcadillo, and a prominent Irishman
once called hash "a hell of mess with
out a crust
The latter description seems, barring
the profanity, to be the most fitting for
The dish called hash which is most fire.
quently served.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
The Cook Speaks

QUALITY to the aims and purposes
OF our country in these grave
times doesn't exist in the average
American kitchen to-day.
| know because | am cook. The
splendid American spirit that to-day
dominates our homes from North to
South and from the Atlantic to the Pa.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Tomato Relish (Uncooked)

One peck tomatoes, half ripe; two cups
celery; six each, onions, peppers; remove
seeds from peppers; two quarts vinegar
one-haH to one cup salt to taste: two
ounces mustard seed; little nutmeg:
two cups brown sugar.
Peel, chop and drain tomatoes; add
celery onions and peppers, chopped fine,
ADD to the vinegar and spices, mixed
Stir thoroughly and store in crooks or
Jars. Let stand six weeks before using.
This sauce will keen indefinitely
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
My Favorite Ketchup

sixteen quarts tomatoes; wash, cut in
pieces, boil until tender and press
through sieve fine enough to remove
seeds see that every bit of the pulp is
rteCailed; Boil this until quite thick;
then add one-half cup salt and one.bali,
cup Of brown sugar; one and one haif
pints strong vinegar; one grated nntn,s1r
lor less if preterred) one tablespoon
mustard; cayenne as wished; hap. Of
mixed spices, cloves, stick cinnamon all
spice and peppercorns. az
Boil until as thick as required and can
in alright jars or put in sealed bottles
II highly seasoned ketchup is preferred
pulp is boiling away. W
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Plainheld Red Pepper Pickle

Twelve each red and green peppers
(sweet); fourteen medium sized onions
one quart vinegar; two tablespoons salt:
TWO cups syrup or brown sugar.
Chop peppers coarsely (meat chopper).
Four boiling water over them and let
stand five minutes; drain; repeat. let,
stand ten minutes. Drain, add chonned
onions, salt, vinegar and syrup. Cook
ffteen minutes after it bois. Can in
glass lars. III
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Mrs. Meritt's Salad Pickle

Four dozen four-inch green cucumbers.
sixteen very small sliced onions, one
tablespoonful celery salt four cupsful
vinegar, half teaspoonful white mus
tard seed, one scant cup salad oil.
Slice the cucumbers, unpeeled; sprinkle
literally with salt and let stand twenty
four hours; drain we'll and add the
onions, also sliced. Combine salad dress
ing beating we'll; pour it over the Gu
cumbers, mixing thoroughly: seal cold in
glass lars 0AN IA
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
The Housekeeper's War Schedule

FOOD regulations change rapidly
these days. This summing up
of present requirements may
change before it can get into
print. If you haven't been keeping
up with the new steps in "fox trot-
ting it may be difficult to keep
step with the food administration
but it has a good reason every
time it issues a new regulation,
and asks only what the emer-
gency of the moment demands.
The American woman has shown
that she is nothing if not adapt
able, and this is no time to .let
down" in our efforts. Save your
fifth of wheat just as careful
~ as you kept wheatless days
and remember that this is only the
least you are asked to do-no one
will quarrel if you do more.
Wheat
You need mix only one-ffth of
other f1ours (corn, barley, rice) or
tWo-tifths of rye with your wheat
to 40 your share. But if you want
to give full measure pressed down
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
By FLORENCE TAFT EATON

LIVERY ONE knows that the trim
' mlngs' of meal stimulate the
appetite, add zest and remove a
commonplace menu to more distin-
guished plane. A platter of thinly sliced
cold meat, with a piquant sauce or par
ticularly fine pickle, becomes a main dish
OF sorts. A platter of Boston baked
beans is another affair entirely if &C
companled by tangy chow-chow or
mustard pickle of variety and fine spic
ing.
NOW that Jellles, conserves and MARINA
ladies' have become unusual treats instead
OF ordinary additions to the meat course.
1t behooves US to bestir ourselves and to
make the most of the pickle and its rel
atlves. In preparing these condiments
select those requiring little or no "sweet-
enlng.' A little "sweet" removes the
crude, raw taste from "sours" and brings
out other f1avors more fully; but it can
be reduced to the lowest terms and syrup
OF brown sugar used almost exclusively
Another advantage in this substitution
OF plquants for sweets is that they should
be made at the very end of the garden
season. In cool, comfortable weather YOU
can concoct at your leisure pickles, sauces
and chutneys galore, which will glorify
your baked beans, cold meats, roasts.
made dishes, ETC., through the winter.
make all my sauces and pickles in Oc-
tober and late September-often those of
green tomatoes, cabbage, onions, etc,
later.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
rlbune 9nstitute Cooperative Clubs

Utn N
this
retail
eggs makes
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Tools, Methods
and Materials

lhere are no "set rules" for the max
ing OF hash, but there are certain gen.
e'a' guideposts to be followed. For in
S'ahce In using fat meats or fat fish less
outer and liquid are needed than with
ean meats and dry fish. In adding po-
'a'oes to meat hash twice as much
r ~. as meat should be prepared.
""eh chopped onion or apple is to be
"'eo 1T should be sauted in little fat
soften 1t before mixing with the
0'oer ingredients. Meats may be chopped
I"u set aside (closely covered so as not to
wy QUIZ IN cool place until ready to
1"N and cook. Tough or hard meat does
NV make good hash and should be
e0oNea until tender. Fish should be
'''0' until done but not until it falls to
r'ee ','. ana grows "woolly' when cold,
''' ,,U undesirable for hash making.
''e STOCK of savory seasonings on
,1@ SHOULD be fresh and in variety, as
1I are important in hash cookery.
ion;., ""y De coarse, fine, baked, curried,
- ,'''e0' with eggs or oysters, with cheese,
bous-1 1'' OF IN pastry, according to the
;,''0Seheeper's necessities. Accompany
ba u'Snes are apple sauce for meat
no' S,,eS' Jelly or fruit fritters for game or
n a.a trled tomatoes, eggplant or pine
e pp'e ior fish, shell fish or salt fish. and
90. 1'' lrltters with vegetable hash. The
ss"s,onal fruit hash calls for dainty
T r@' ritter or pulled bread.
-. ne tools of the expert hash maker are
sn wv wooden chopping bowls, large and
mail with sharp knives; a good meat
ss'"oer' with several knives; a medium
st ta d small steel frying pan, with we'll
Ing cover, stainless steel pairing
carVers, a crater and a long han
a'e ed stirring spoon.
is. me meat which lends itself most sat
s.a.'oriiy to hash making is corned
T. el' That which has been in corn four
4 l'Ve days and been carefully boiled at
sssl'e gives the best results. With hash
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22

clf'c stops short at the buffers pantry
and is unknown below stairs.
Most OF our servants are foreign-born
"a few may have first seen the light of
day here, but almost without exception
all have alien blood in their veins, and
as they came here to get all they could
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Charleston Green Tomato Pickle

This recipe is advantageous at the
present time, requiring no sugar.
One-half peck green tomatoes cut in
malt; two ounces OF mustard; one table
spoonful of cloves, black pepper, turmeric.
ginger, one half dozen small onions,
sliced thin; vinegar.
Put tomatoes in deep dish, in layers.
with salt between. Let stand two or
three hours; drain well. Then put in a
Kettle with spices in layers; cover with
good vinegar; boil, covered, two or three
hours IN larger vessel of hot water. Fit
for Immediate nse ~
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
ickleS and Sauces

little more cold vinegar Let boil I'D.
stir to make smooth sauce, add cucun1-
bers and other vegetables. boil up again
and store in crooks or cans.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
as a Procession

out of the country or are staying here be-
cause they can do better than elsewhere
they are not troubling themselves about
saving food paid for by some one else's
money or Hooverizing for country that
isn't theirs. For beneath their skins thew
are aliens at heart.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Fruit Hash

pound of prunes. Add two cups of
minced (canned) pineapple, twelve rails
ms. little salt, a teaspoon of sugar and
a dash of red pepper. Beat four eggs
win small cup of milk, put small
hump of butter in the pan, and when hot
turn in the egg, then the fruit, beat all
with a fork until hot and the eggs are
done. Serve on a hot dish at once. This
is an excellent luncheon or breakfast
hash.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Stifeniing

Stiffening
Fine lace is usually not stiffened, be-
cause its richness depends upon its soft
folds. Curtains, however, would be an
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22
Vegetable Hash

Put enough vegetable oil in the frying
pan to cover the bottom and cook in it a
minced onion and an apple until tender
Add three cups of minced, cold, boiled
vegetables. season, dredge little flour
on top and cover two minutes to steam.
Stir, cook long enough to be we'll heated
and serve on hot dish.
Middlebury register. (Middlebury, Vt.) 1886-1937, 1918-09-06
Death of Henry L. Daniels.

Henry L, Daniels, former resident
died at his home in Saratoga, N. Y.
Tuesday morning after an illness OF
heart trouble He was SIS years old and
is survived by his wife, Mrs. Minnie
(Lucia Daniels, a son, Francis, a
daughter, Mrs. Edwin Lewis, two broth
ers, Edward of Middlebury and Jo-
seph of Oregon, and three sisters, Mrs
Edward H. Bruya of Middlebury, Mrs
Adelaide Branshaw of Rutland and
Mrs Laura Patneau of Springfield,
Mass.
The funeral was held at St. Clemens
church at $50 o'clock, Thursday morn
ing and the body arrived here Thursday
evening, and was taken to the home of
his sister, Mrs. E. H. Bruya on South
street. The burial was in St. Mary's
Catholic cemetery Friday morning at
l0;30 o'clock, the Rev. T. J. Leonard
officiating at the grave. The bearers
were, Isaac Lavonche, jr, Edward Hig-
gins, A. D. Wright and ]. K. Dyer,
Mr. Daniels was born in Middle
bury, youngest son of Alexander and
HaSriet Daniels. He received his educat-
ion in the public schools and for over
30 years had been manager of the
Grand Union hotel at Saratoga.
Middlebury register. (Middlebury, Vt.) 1886-1937, 1918-09-06

Under the shade of the old apple tree,
at the Belmont Farm orchards of c.
Leslie Witherell in Cornwall, about three
miles from Middlebury, there was 8
gathering of about rs people last Friday
morning for the annual orchard meet
ing of the State Horticultural society.
Mr. and Mrs. Witherell had provided
coffee and apples, which helped to make
enjoyable a basket lunch which was
eaten under the trees. Pres. George
Aiken of Putney and Prof. NJ B. Cum
mings, secretary of the State Horticul-
tura society made remarks and Mr..
Witherell made brief welcoming ad-
dress. The party was taken on tour
of the farm, which is an unusually trim
one and from various vantage points
viewed the numerous paintings which
Mr.. Witherell had made in the past
twelve or fourteen years,
Shortly after noon the party started
on an automobile tour to other big
orchards in the county. A visit
was first paid to John Sperry Of Corn
wall, and thence to the Roman and Lee
Hemenway orchards in Bridport. A
trip was also made to an extensive
planting of 2900 trees which G. L. and
Stowel Witherell made in Shoreham
within the past two years, and there
the party witnessed fine state of cul-
tivation of beans as an adjunct to the
young orchard,
William Anderson, the negro orchard
list of Shoreham, took much pride in
showing the party MS paintings near
Shoreham village, and from there the
party drove to the farm of John M.
Stevens of Orwell near Lake Cham
plain.
Altogether trip of over 60 miles was
made according to the speedometer of
Mr.. Witherell's pathfinder car. And
there were probably over $4,000 trees
viewed at either close or long range.
At the Stevens farm and a. some of the
other places the orchardsts found many
trees that had been winter killed, but
generally speaking the crop for the fall
promised fairly well, and there were
Middlebury register. (Middlebury, Vt.) 1886-1937, 1918-09-06
CORNWALL STAGES
A FINE MINSTREL
So Good That 1t Will Be Repeated In
Shoreham and Addison

To the surprise of itself and to the EN-.
Joyment of many people from out OF
town, Cornwall last Friday evening
staged its first local-talent minstrel
show with great success. The Cornwall
town hall was crowded with 800 persons
many OF whom came from Middlebury
Shoreham, Whiting, and Weybridge
Under the direction of Mrs. E. F.
Preston of Syracuse, who is native of
Cornwall and who has special talent for
such work, the whole show was organ
lied in ten days time, and, notwith-
standing this haste, the entertainment
went off without hitch. The net pro-
ceeds were 500, all Of which goes to
the Red Cross.
Those who blacked up were Miss
Marguerite Lane and Miss Jennie
Brown, end women; Will MacMurty
and John Conlon, end men; Mrs. E. A.
Pratt, interlocutor, and the latter's two
bowers, Elwynn Pratt and Lewis Hight
er. With telling effect they passed
jokes OF local application, and often had
the audience roaring with laughter. The
soloists were c. L. Witherell who sang
Keep the Home Fires Burning, and
Canning the Kaiser John Conlon
who sang xxx Katy" Will Mac
Murtry, who sang Somewhere in Fra
nee There's Lilly" and cover There;
A. D. Parkhill, who sang when we
Wind Up the Watch on the Rhine;
Miss Belle Lowell, who sang a knitting
song.
Middlebury register. (Middlebury, Vt.) 1886-1937, 1918-09-06

many trees almost breaking under tn,
weight of the fine fruit. The appl,
varieties which were seen included thu
Delicious, Macintosh, Ben Davis
Northern Spy, Wealthies, Wolf RiveI
and Greetings.
Those present at the Witherell farm
most of whom joined in the tour of the
county were as follows:
Mr. and Mrs. Ernest West, Dorset
Mr. and Mrs. X. X, MacRae Castetoni
Mr.. b. C. Buxton, Middletown Springs;
Mr. and Mrs. E. S. Bristol, Vergennes
Mr. and Mrs. A. T. Clark, Mr.. and Mrs.
Geo. Spencer, Elmer Spencer and Mr.
Merritt Hurd Addison; Mr., and Mrs,
d. H. Stafford, Brattleboro; William
Anderson, Mt, Herman, Mass; Prof.
w. B. Cummings, Burlington; Geo,
Aiken and Miss Ryder, Putney; j. A.,
Steward and A. A. Steward, Rutland:
Mr.. and Mrs. A. j. Blackmer, Middle
bury; Mr.. and Mrs. R. N. Warner and
family, Addison; Mr. and Mrs. C. E..
Crane, Middlebury; R. H. Holmes, E.
H. Moore, c. r. Witherell, H. w. With
erell, Shoreham; Mrs. E. F. Preston
Syracuse, N. Y; Mr.. and Mrs. C. H.
Lane, Miss Jessie Lane, Miss Marguerite
Lane, Mr.. and Mrs. j. F. Randall, Mr.
and Mrs. F. D. Manchester, Mr.. and
Mrs. John E. Sperry, Mr. and Mrs. F,
E. Foote, Mr.. and Mrs, L, V. Fisher,
W. H. Curtis, Edward Holley, c. E,
Sampson, Cornwall; Eli MacMurtry
and four friends, Middletown Springs;
Bradley Emo, Charlotte.
President Aiken and Secretary Cum
mings went to Bristol late in the after
noon where another section of the meet
ing was held, and visit was paid to the
orchard of T. S. Casey where fine
crop of Baldwins was viewed
Pres. Aiken made a brief address in
which he said in part;
Quoting from Mr.. Hoover it was
said that the Food Administrator wrote,
L look upon fruit products as very es-
sential to our diet during the war. The
Continued on page five)
Middlebury register. (Middlebury, Vt.) 1886-1937, 1918-09-06

The Rev. Christopher Hamln, dress
ed up as the Kaiser and dragging a big
chain from his neck, sang, to the tune
OF Old Black Joe, the Kaisers wall of
defeat which Mr., Hamlin had written
for the occasion; Miss Jessie Lane ex-
ecuted a camailouge dance and Stuart
and Sanford Witherell sang a duet
which was written for the occasion. A
special Cornwall song written by Mrs.
Preston was sung by the chorus Of 80
voices.
Mrs George Parkhill presided at the
piano, and she and Mr., Parkhill played
for dancing which followed.
On next Tuesday evening the Corn
wall artists will appear in Shoreham
and on Friday evening in Addison for
the benefit of the local Red Cros
branches.
Middlebury register. (Middlebury, Vt.) 1886-1937, 1918-09-06
Called for Examination

The following II Addison county reg
istrants have been notified by the local
board of selection to appear at the
county court house next Monday for
physical examination Ralph E. Dow
of Lincoln, Calvin H. Stearns of Mid
dlebury, William j. Rogers of Mid
dlebury, Allen G. Sweet of Monkton,
John ]. Mclean of Starksboro, Ed
ward M. Sears of Ferrisburg, Ar
thur G. Prime of Bristol, Earl G. Max
field of Starksboro, Stanley L. Cram
of Ripton, Philip ]. Wimett of Mid
dlebury, William j. Burke of Orwell,
Winthrop M. Smith of Panton, Charles
L. Bristol of Vergennes, Charles w.
Norton of Vergennes, Cornelius S.
Moody of Middlebury, Geo. D. Doane of
Orwell and Mark B. Curtis of Hancock.