davidaulloa/AmericanStories huggingface dataset:
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-05-18
ENGINEER DIES IN CAB,
WITH TRAIN SPEEDIN<
Fireman Relieves Deaths Hand
at Throttle After 20 Minutes
and Ayerts Wreck

New York, May is.--A crowdcd
Staten Island Rapid Transit train yes
terday sped toward 1T. George at :
rate of more than twenty-five miles an
hour for nearly twenty minutes. without
the controlling hand of the engineer
John Il. La Forge, of Tottenvillc. an,
engineer for twenty-four years, cofn-'
plained to his father, also an engineer.
Of feeling sick before he left on his
trip from that town. His fireman.
Fred Ugh, urged him to see a doctor,
but La Forge said he would go through
with the trip Ugh was firing the en-
Gne otter the train left Grasmere, when
he noted the speed was getting un-
usually high.
Eventually he climbed around to the
engineers side of the cab and found
LA Forge lying on the floor. Ugh
stopped the train at Dongan Hills.
There doctor found La Forge dead Of
heart failure.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-05-18
CHAPTER y
The First BIo,U


t)ACh' Ill pursuance OF the ne" pian'
J. hurrie1 oee -. .,,s , ,.o,,. os
-
carpenters and sign painters, while Jer-
ry. denying himself to all callers and
pos+no,,ir-, IT,, a,,s..a,,,,, ,,.i.h tive
,,,e HIS 'O,''e'." ~ Wv
'heihiStS' sat with his tongue hetWcen
his teeth and his head bent over'a pad
upon which he was evolving something
'na' was Designer to wake UP lhl&dei-
phia. Tho evolution was complete at
about 80, lust in time for Jerry to re-
call that a. = ,.oI,,,, oho,,ie,, ,,a Zoo,
-, ,'o, w. .'',.,-' "'IN ,o''
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-05-18

ON Telephone Atlantic
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Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-05-18
0. KS NECESSARY BUILDING
McAdoo Denies Ban on Construction
During War
Washington, May IS.

4 letter from Secretary MCAdoo to
Senator calder. Of New York. read in
the Senate. declared that general build
ing operations should be undertaken as
usual in cases of need
Senator Calder's recent assertion that
construction was prevented somewhat
by the Treasury Department advice to
banks and mortgage companies against
loaninE money upon mortgages on real
estate" Secretary MCAdOO denied. say
ing he had advised only against unueces-
snrY building.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-05-18

CONSTRUCTION OF OUR NEW FAC
TORY is DELAYED BECAUSE COUNCILS
REFUSE OUR LEGITIMATE APPLICATION
FOR SPUR TRACK FRANCHISE ACROSS
HOWARD STREET. JIM RAND OFFERS
FRANCHISE IN FORTY EIGHT HOURS IF
WE PAY HIM $4,000. THIS is A HOLD-UP
PURE AND SIMPLE. HUNDREDS OF MEN
ARE KEPT OUT OF WORK, GOVERNMENT
CONTRACTS DELAYED, SOLDIERS AND
SAILORS LIVES IMPERILED, OUR COUN-
TRY'S MILITARY SUCCESS JEOPARDIZED
BY THE UBIQUITOUS ACT OF A CORRUPT
POLITICAL MACHINE. ARE WE HELPLESS
OR HAVE THE VOTERS GOT SOMETHING
TO SAY?"
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-05-18
MORTALITY RECORD DROPS
Deaths in City During, Week Show
Decrease of 90

Mortality records for the week show
a decided falling off in the death rate
Deaths number 552. as compared with
619 last week and G22 during the cor
responding week last year. The deaths
were divided as follows; Men 2SS )
women, 2b4 boys, 80, and girls, ~,
rba rauses of death were.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-05-18

COLUMBIA CLUB SWIMMING AsSoCfA-
ton n. w. cor. Broad and oxford sts
Mixed classes Wednesday and Saturday eve.
ninGs. Ladies nigr's Tuesday and Thurs-
day. Membership. S. per year.
New-York tribune., 1918-08-25
in the Title Role of the Menu

The tomato salads served on Friday
and Sunday are very simple. For the
stuffed tomato cheese salad skin three
small tomatoes. Cut a piece from the
stem end, remove portion of the pulp
and sprinkle with salt. Mash four ta-
blespoonsful of cottage cheese; add one
tablespoonful of minced green pepper,
half teaspoonful of French mustard
and one tablespoonful Of chopped pars-
ley. Moisten with a little mayonnaise
dressing and fill into the chilled toma-
toes. Serve on lettuce leaves.
For the Spanish tomato salad, peel
the vegetables, sprinkle with salt and
place in an earthenware dish directly
on the ice. When ready to serve the salad.
slice the tomatoes into salad bowl
that has been rubbed over with a cut
bud Of garlic and arrange with alternate
slices of crisp cucumber and very
young white onions. Scatter minced
green peppers and chopped radishes be-
tween the layers and dress with French
dressing. Serve very cold
Supplies for the week will include
at the butchers one pound of beef liver
at 40 cents and four pounds of roast
forequarter of lamb at 36 cents a
pound.
At the fish market, one pound and a
half of porgles at 6 cents pound, two
pounds of mackerel at &c cents pound
(the liquor for the clam broth is either
bottled or canned and is included in the
grocery item), two pounds of haddock
at 8 cents pound two pounds of live
lobster at 3S cents a pound and clans
for frying, 35 cents.
One pound and a half of table but
ter at 52 cents a pound, half a pound
of oleo at Is cents, six quarts of bulk
milk at 10 cents a quart, one quarter
pint bottle of cream at IL cents and
one dozen and half eggs at 55 cents
dozen will be required to follow the
menus planned for a SIG weekly budget
for four persons.
New-York tribune., 1918-08-25
Old Virginia Catsup

Combine one peck of green tomatoes,
half peck Of white onions, three ounces
of white mustard seed, one ounce each of
allspice and cloves, half pint of mixed
mustard, one ounce each of black pepper
and celery seed and one pound Of brown
sugar Chop the onions and tomatoes,
sprinkle with salt and let them stand for
three hours, then drain the water off
and put into a preserving kettle with
the other ingredients. Cover with vim
egar and set on moderate fire to boil
slowly for one hour Bottle in alright
bottles and store in a cool. dark place.
New-York tribune., 1918-08-25
By VIRGINIA CARTER LEE
TOMATOES, variously cooked. a

TOMATOES, variously cooked, as
we'll as eaten raw, appeal especial
ly to the home caterer during the
weeks of late summer. They ripen
daily in many of the kitchen gardens
and may also be purchased at low cost
in the markets.
Properly cooked, tomatoes may often
form the principal dish for luncheon or
supper, and as the piquant flavor of the
vegetable is almost universally liked
and it combines so we'll with a host of
dunn for "extending" fish and meat and
great variety of appetzing made
dishes
Economical and wise catering means
to take advantage of any food supply
that Is in season, and consequently at it's
cheapest and best; so shop for your to-
matoes, buying them by the basket and
then divide them according to your re-
quirements.
When they arrive from market wrap
the least ripe in tissue paper placing
them in a cool, dark place. Grade the
remainder and use them daily according
to their state of ripeness. You will be
surprised to find how fast the basket
will disappear and how the meat and
fish bill will decrease in size.
Examples of using little meat and fish
are shown in the recipes for the stuffed
tomatoes and the Lucullus lobster while
the frozen tomato bouion, which may
be novelty to many housekeepers, is
as delicious as it is easy to make
The breakfast menus for Tuesday,
Wednesday and Friday are extremely
simple and on these days, the luncheon
is a heartler meal. Service for onry
three persons is planned for the mid
day meal, and this fact must be borne
in mind in marketing.
New-York tribune., 1918-08-25
HOT AND COLD COMFORTS
FOR THE SICK AND
THE WELL
VACUUM bottle means to most

a VACUUM bottle means to most
~ merely a way of keeping
drink hot or cold for the bed
room, the porch or the motor trip or
other outing, and blessing it is for
these purposes, being especially con-
venent for the sick room.
But now comes the Hotakold Ice Jar,
in which all sorts of semi-solid foods
may be kept cold and fresh for the pic
mic party, or for the invalid without
trip to the refrigerator through the
night. A quart Of cracked ice, or salad,
ice cream or sherbet can be kept for
from four to eight hours in usable
condition. 1t is an ideal contaner for
batter in the small kitchenette which
boasts no refrigerator
This ice jar is a nickel-plated cylin-
drical receptacle with a bale handle and
is fitted with a glass vacuum filler. 1t
is recommended for cold rather than
for hot foods, since the heat retention
properties are not so good.
The Hotakold pitcher is made of nickel
plated metal in regular pitcher shape,
but with glass stopper. Its capacity
is one quart, and under test it showed
excellent heat and cold retention prop
critics. Filled with cold water at tenn.
perature of 81 degrees Fahrenheit the
liquid was only 40 degrees Fahrenheit
four hours later, when one cupful was
used and the pitcher corked again. Eight
hours after the start of the test the
temperature was 43 degrees Fahrenheit.
Repeating the test using boiling water
the temperatures were respectively 1856
and l67 degrees Fahrenheit four and
eight hours later.
The Hotakod Set No. s12/1S2 consists
OF small pint vacuum jug having a
metal case finished in imitation of ma
hogany, small l0-inch diameter metal
tray, also imitation mahogany finish, and
small etched wine glass The set is
attractive and especially useful for the
guest room or porch. The jug can bs
used for keeping water or any liquid
either hot or cold as weather conditions
and taste may dictate
A pint Of cold water Temperature 81
degrees Fahrenheit) was al degrees
Fahrenheit four hours later when one
half Of the quantity was used, and upon
opening again eight hours after the be-
ginning Of the test the temperature was
81 degrees Fahrenheit Thus through
the eight hours the water was kept cold
enough for refreshing drink at uny
time, With hot beverages the results
we're even better, as boiling water was
New-York tribune., 1918-08-25
TESTED RECIPES
French Tomatoes

Place ripe, smooth tomatoes of uni
form size in saucepan and cover with
boiling salted water. When the skins
crack and the vegetables can be pierced
with fork lift them out with a skim
mer. Drain we'll and lay each on crisp
slice of buttered toast in deep saucer.
With sharp knife score the top in the
rka, a tiny pinch of ground spices, a
bit of sugar and generous piece Of
butter and set back in hot oven for
three or four minutes.
Stuffed Tomatoes
Choose large, firm tomatoes, not over
ripe. Cut off slice from the stem end
of each, remove a portion of the pulp
and chop finely. Drain and add to the
pulp any of the leftover mackerel (any
cold meat or poultry can be used) faxed
into fine particles and half the quantity
of crushed cracker crumbs Season high
ly with grated onion, salt, minced green
pepper, celery salt and add little
chopped parsley, also tablespoonful of
filing, fill into the tomatoes and arrange
in baking dish. Sprinkle with bread
crumbs mixed with melted oleo; bake.
Frozen Tomato Bouillon
Place in a saucepan one quart of to-
nlatOeS cut lHlO small pieces, d Udy ledl,
two or three sprigs of parsley, two small
carrots, half of minced chilli pepper,
one tablespoonful of brown sugar, few
celery seed, salt to taste, and half tea
spoonful of whole mixed spices tied in a
cheesecloth bag. Barely cover with cold
water and simmer for half an hour.
Strain through a fine sieve; add cupful
of boiling water in which has been dis
solved boullon cube or quarter Of
easpoonful of beef extract. Cool and
freeze slowly as for sherbet
New-York tribune., 1918-08-25

delicate way of cooking eggs over hot
water could be devised.
The working parts of a chafing dish
are usually a water pan, blazer or food
pan and a cover, with the heating ap-
paratus suitably mounted beneath.
In the Tribune Institute laboratory
two Manning Bowman cnafing dishes, of
the same size and capacity, were tested
at the same time, one being electrically
heated while the other has an alcohol
burner. One quart of water was heat
ed to boiling in each. With the electric
it required Is minutes and cost, with
current 10 cents per kilowatt hour, Z
cents, while the alcohol burner took IL
minutes st cost of II cents with al
cohol selling for S1.2O per gallon. Under
normal price conditions the alcohol op-
Grafton would have cost only about hail
as much as the electric. The electric
chatting dish can lay claim to convent
ence. cleanliness, lack of odor and safety
as its leading virtues
Another test was made in these two
chating dishes. Equal quantities of
creamed salmon were prepared, using
the same amount of ingredients in each
test. In the alcohol chafing dish it re-
CURED three minutes to prepare the
white sauce and within five minutes the
food was ready to serve, while in the
electric chatting dish the time required
for making the white sauce was five min
utes, and the process took seven min
utes After making the white sauce,
using one cupful Of milk, one table
spoonful each of butter and potato
starch, the faxed boned salmon was add
ed and all brought to the boiling point
One cupful of faxed salmon was used
in each recipe.
The heating unit of the electric chafer
IS 6-inch disk stove, with a concealed
element, and the water pan clamps or
locks to the surface so that close con-
tact IS obtained 1t has three heats and
varying the position of the connection
plug on the three terminals regulates
the heat. This plug is plainly marked
so that one can readily connect for the
heat desired
The other chafing dish model had a
stand for the burner and the utensils.
This burner is designed for use with de-
natured alcohol and burns the gas with
mixture Of air, after printing, produc-
ing blue flame. A simple valve regu-
lates the flame and the heat is odorless
and sootless
In both models the utensils as we'll
as the trimmings are nickel plated.
About a pint of water in the water pan
is sufficient, and after boiling has started
the medium electric heat or turned
down alcohol fame will maintain it.
The two models are attractive in an
pearance, we'll constructed and a desir-
able addition to any household
Manning Bowman Electric Chafns
Dish No. l302-63. Price, $500
Manning Bowman Alcohol Ch.6,s
Dish Nc. 3s9-lo4. Price, $1,000
Made by Manning Bowman 4 Co.
Mcriden, Conn.
New-York tribune., 1918-08-25

should have acquired such a frivolous
reputation. We think of it mostly in
connection with the midnight supper,
but it has been given an entirely wrong
character.
For serious work in the sick ROOM for
breakfast. luncheon and supper, the
chatting dish is ready at any hour Of the
day or night to serve up hot and tempt
ing mixtures And no better and more
New-York tribune., 1918-08-25
Uncooked Tomato Catsup

This is the formula used in the kitchen
at Mount Vernon and particularly rel
ished by General Washington. Crate one
peck of ripe tomatoes, strain through a
wire sieve and press through all the pulp
Of cider vinegar. .' Season @ with salt, gar,
lie, allspice, cloves, pepper and ground
cinnamon to taste Mix we'll, then bottle
and seal. This catsup retains the tss'e
of the fresh tomatoes and is most eA'
cellent f1avoring for soup and sauces.
New-York tribune., 1918-08-25
Pepper Catsup (From New Orleans

Cut up four dozen red peppers, remove
the seeds and cook in porcelain lined
vessel with one quart of water and one
quart of vinegar. Crate two roots Of
horseradish and six onions and add to
the catsup with two poonsful Of
mustard seed and one of salt. Let all
boil for ten minutes, stir in cupful OF
brown sugar and cook for one hour
longer, stirring frequently. If too thick,
thin with little cold vinegar and bottle
when cold
New-York tribune., 1918-08-25
for
MeutLess
Meals
By VIRGINIA CARTER LEE

A LII OF these recipes are of South
~ ern origin, many of them com
ing down from Colonial days,
when "meatless days" and "meat substi
tutes" were unknown. They are, how
ever, particularly adapted for use with
the different meat substitutes, with many
of the cereal dishes, like "polenta," and
even to give zest to a chowder, when the
vegetable basket is emntv.
New-York tribune., 1918-08-25
Creole Cucumber Catsup

Crate three dozen ripe, peeled cucum-
bers and drain the water off. To every
quart of pulp add two grated white
onions, a saltspoonful of cayenne, one
tablespoonful of salt, one teaspoonful of
ground cloves and pint of vinegar.
Mix we'll and seal in glass jars. This
catsup retains the flavor Of the fresh
vegetables.
New-York tribune., 1918-08-25

with or without the convenient push but
ton switch near the bag, which obvates
getting up to turn off the current
Standard Electric Heating Pad Price,
$500; with switch, $3.50. Made by the
Standard Electrical Appliance Co., Bev-
erly, N. J.
The Useful Chatting Dish
1t is a great pity that the chatting dish
New-York tribune., 1918-08-25
Grape Catsup

Wash and stem tart grapes. COOK
until tender and rub through colandef.
To every three pounds of pulp allow allow
one pound Of brown sugar, one cupiuh'
Of vinegar. heaping teaspoontul eacn
of ground cinnamon. allspice, mace, sal:
and pepper and half teaspoontul o.
whole cloves. Cook. stirring frequenl'!,i
until reduced to about half the origlf'"'
quantity. Bottle and cork when coia'
New-York tribune., 1918-08-25
The "Ever-Ready" Comfortable
Warming Pad

"Ever-Ready" y"-that is a word to con-
jure with in talking of any kind of a hot
water bag or hot application Boiling
water for bag that proves to be leaky
is trying business when some one is in
pain and waiting. An aching tooth can
make minutes seem like hours any time.
Its reliability and it's instant readiness
to go into action make the electric warm
ing pad the greatest possible convent
ence If electricity is available This is
without prejudice to our old friend the
hot water bag if the house is not so
equipped.
Besides the fact that it will not leak
and is ready to comfort and soothe at
moments notice the heating pad is per-
fectly soft and flexible and adapts it.
self to the face or neck or the small of
the back with equal grace and comfort.
And for all this comfort and convent
ence we pay from one-quarter to one
half cent per hour, if your electricity
costs you ten cents per kilowatt hour.
The Standard Electric Heating Pad is
by IL and equipped with ten feet Of
flexible cord and separable lamp socket
plug. 1T is composed of asbestos COW
cred wire, provided with thermostats
which control the heat and keep it at
an even temperature The outside is
covered with eiderdown, giving a soft
surface, and the pad may be obtained
New-York tribune., 1918-08-25
Tomato Soume

Melt two tablespoonsful Of oeo, add
one tablespoonful of cornstarch and
when blended pour in gradually one cur.
full of tomato puree. Cook, stirring con.
stantly until we'll thickened and add
three-quarters of cupful of grated
cheese. When the cheese is melted re.
move from the fire, fold in the beaten
yolks of two eggs and half a cupful Of
very moist cooked hominy. Season to
taste with salt and paprika and when
almost cold fold in the stiffiy whipned
egg whites. Bake the mixture in but.
tered souffle dish
New-York tribune., 1918-08-25
a Woro for the Watcrr GooDs

B6f6 TOT TIC DaCfT 50065
w 7Hl, o. or
cnun ct
So
NJ bequato dtra
4 a beare milk taduS 8 nj O ou,aera ndm
it up tino or e ed
to an in the BREATH sfoods is
nerehe'ss false make the orhet basket
dp NJ ~
to and Why nosn
in ner Ifouya atouato k pn1
ii L. p
New-York tribune., 1918-08-25
Tested Aids for Comfortable Housekeeping

1T degrees Fahrenheit when tested
after four hours, and the remaining half
OF the contents registered 143 degrees
Fahrenheit after eight hours
Hotakold Ice Jar. Prices: Nickel
plated, $40; silver plated, $l4.
Hotakold Pitcher. Prices: Nickel plat
ed. $8.75; silver plated, $12.25
Hotakold Set. Price, $9.5o-$1o.
Made by Manning Bowman & Co.,
Meriden, Conn.
New-York tribune., 1918-08-25
Banana and Rhubarb Betty

! bunch Of rhubarb ! cupful bread
2 bananas crumbs
tablespoonful @s cupful maple
butter svrup
Peel the firm, fresh stalks and cut IN
half-inch lengths. Slice the bananas in
thin crosswise slices. Fill well but
tered baking dish with alternate LAYERS
Of the fruit, separating the layers with
bread crumbs and maple syrup. Finish
with a layer Of bread crumbs, maple
syrup and d few dots of butter. Bake
one hour IN moderate oven.
Il. l.. d., kindcrhook, n. Y.
# you want dessert with a "dif-
fcrent" favor try this banana and rhu-
barb betty. The combination Of the acid
rhubarb and the sweet banana. with
snaplc syrup for sweetcning, is delicious.
Our Ding" SAID so, and he has pretty
taste IN desserts, a. we'll as for cartoons.
This recipe VIII serve four persons gen
erously at {, cost Of about 2s cents.
Iested snd Endorsed by The Tribune
Institute.
New-York tribune., 1918-08-25
Lucullus Lobster

Split two-pound live lobster. remove
claws and crack. Cook half table
spoonful of chopped shallot and one and
a half tablespoonful of chopped carrot
in one tablespoonful of oleo for five min.
utes. Add bay leaf, half a teaspoonful
of salt, half cupful of stock and three
quarters of cupful of stewed tomatoes
Cook the lobster in this for twenty min.
utes. Remove the meat and cut in small
pieces. Strain the liquor (there should
be about one cupfuD. Thicken this with
two tablespoonsful Of oleo, blended with
one tablespoonful of cornstarch, cooked
together. Mix the lobster meat with this
sauce, add two tablespoonsfu of cooking
sherry and fill into shallow baking dishes
Cover with buttered crumbs and bake
Devilled Tomatoes With Mushrooms
This is very good meat substitute
although it does not, of course, contain
the food value of meat dish Peel and
cut in cubes the desired amount of toma-
toes and add half the quantity of peeled
mushrooms broken in small pieces. Saute
lightly in little hot oleo and season
with salt and pepper. Moisten with a
highly seasoned brown sauce and turn
into buttered scallop dishes. Cover the
tops with Drowned bread crumbs. dot
with oleo and brown in hot oven.
New-York tribune., 1918-08-25
Fish, Salad
And o. Neu
Dessert
Founder Royale

2 pounds founder teaspoonful but
l cupful milk ter
2 eggs Salt and pepper to
y cupful grated taste
cheese
Filet the founder and place in but
tered casserole. Sprinkle lightly with
salt and dot with the butter. Place in
hot oven until the butter is melted (about
five minutes) Beat together the eggs
and milk season to taste with salt and
pepper and pour over the fish. Lower
the flame and bake for about twelve to
fifteen minutes Just before serving
sprinkle with the grated cheese and
brown under the flame of the broier
f. B., New York
This recipe furnishes a very delicious
and nourishing luncheon or dinner main
dish. The combination of the mix. eggs,
cheese and fish gives dish high in
tissue building protein. A light salad
and war mullins served with this fish
would make we'll balanced meal At a
cost of less than 80 cents this recipe
can be prepared to serve six persons
New-York tribune., 1918-08-25
An E-picurean Prune Salad

| head endive - teas spoonfnl nan
\ pound prunes, rika
cooked tablespoonsful
tablespoonsfu lemon iuice
peanut oil 2 tablespoonsfnl
= teaspoonful salt grape Juice
Arrange the blanched leaves of head
of endive, after washing and wiping, on
chilled salad plates. Remove stones
from chilled prunes and cut them in
quarters. Place on endive, and over the
salad pour the dressing of peanut oil,
salt. paprika, lemon juice and either
claret or grape juice, blended we'll to-
gether. VI. j. s., New York CITY.
a wholesome salad which is equally
nutritious and healthful for children and
erown-ups. At cost of 25 cents four
generous servings can be prepared
New-York tribune., 1918-08-25

Sunday
BREAKFAST
Sliced Peaches
Fried CLAIMS Watercress
Thin Bread and Butter
Coffee
LUNCHEON OR SUPPER
Frozen Tomato Bouillon
Lettuce Sandwiches Iced Tea
Sponge Cake
DINNER
Roast Forequarter of Lamb
Mint and Apple Jelly
Succotash Drowned Potatoes
Spanish Tomato Salad
Apple Cream Charlotte