davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1918-03-03
How They Stand.

Individuals-C. wagner. Newark. n. j., $50;
b. Steers, Chicago. CTS; 8. Hermann. Cleve-
land. SIS; C. Shank, Louisville. 666; J. Selmar
Eau Claire. Wis. 6s3; B. steinmiller. Syracuse
n. Y. US; J. Mackey. Cleveland, SIS: J. Ray
mond. Toledo, Ohio. 652; W. LAmberger. Mil
waukee. 651; J. schmitt. st. Louis. 647; B.
Brounsberger Canton, Ohio 647.
Two-man teams-Steers and Thoma, Chicago
1885; Goodman and jerks, Canton, Ohio l287:
Doehrman and Farnan. Fort Wayne, 1,259; Nc.
Dowell and Thies. Cleveland 1,241; Anderson and
60. 1.248: Lundberg and Mackin, Chicago. I.37:
Dibble andl West. Buffalo, 1.238: Quinn and
King, Fort Wayne, Ind, 1,2a2; Wells and Kon-
dolf. Rochester, 1,229.
Five-man teams-Aquiias Cigars, St. Paul, g..
022; Champion Spark Plug. Toledo. 2s0e; Nm,
Rochester. n. L. 1855; Shymansh and IONS
louisville. 1851: Mineralites, Chicago, 2.sSs:
nlouin- Bricks. Chicago. 2.e56: Wooster Lambefts
81. Louis. 1855; Bill Stacks SherifYs No. 2 CO,
l I1 $50: Bowlers' Journal. Chicaso $50;
Evening star. [volume] (Washington, D.C.) 1854-1972, 1918-03-03

Ray schalk Of the White sox general
iy II credited with bsing the best catcher
In the league. -. ~ :, -
Evening star. [volume] (Washington, D.C.) 1854-1972, 1918-03-03
Trying to Do Something.


out Of the ordinary that gets results. yet
such team and player is subject to
more criticism than II cut and dried
stactics were resorted to. In one Of the
games OF the 1917 world series Eddie
COLLINS was caught mapping on second
base when the score was close and his
run meant considerable. At getting a
pitcher on edge, Collins IL a past mas
ster. In q close game nothing worries
- pitcher more than to have q runner
get on and then have the runner take
q big lead OF the base. A step or two
often means the ball game. All pitchers
sare coached to pay particular attention
base runners. as nothing demoralizes
club more than to have the opposition
= Tan wild. When Collins reached second
- this game, he took a big lead OF
E1at base. Schupp noticed it and threw
y half dozen times to that base in an
: e.sort to catch him. Any one knows
1hat to be constantly throwing to = GER
fafn base to drive a runner, does not
help the poise of a pitcher. Schupp
was plainly worried a bit
1t was Collins desire to worry him
Ieven more. On the seventh or eighth
Throw to second Collins slipped slight
! Jy as he made break back to second
and that fraction Of q second lost him
.sdhe decision Collins was criticised in
some quarters, not so much because
his being retired possibly killed Of a
run. but because of the effect it would
have on his teammates. Had Schupp
thrown the ball to center field in an
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26

through the meat chopper. At this point you
will have an unpleasant green mush. Place it
in your evaporator and dry evenly until it is
reduced to hard green kernels Season few
hours in an open dish under cloth Tin dark
place to keep the fresh green COLOR, and pack
away in fibre containers closely sealed.
This is all ready to use in vegetable soup, but
if it is to go into PURGE it is much improved
by running it through hand mill or meat
grinder once or twice
In these war times every kitchen should have
a mill that will grind any grain into flour.
Dried potatoes can be ground at home into
good -four the pea -four you will find is smooth
and fine. 1t makes excellent PURGE without
sieving, and is good for the body Of vegetable
soups.
Another use for pea -four is to add it to the
omelet. Two eggs, whites and yolks beaten to-
gether, one cup of milk and three tablespoons
full of pea flour seasoned to taste and cooked
very slowly will be found hearty and palatable.
1t is splendid substitute for meat. The addi-
ton of the pea flour reduces the amount of
eggs used for the quantity of milk. 1t is
economical and practical ard men folks like it.
Making soup out of these dried pastes or
vegetable flour is largely matter of what
kind Of soup you want. 1t may be PURGE
of peas made with milk or water, or it may be
a heavy vegetable soup that calls out the whole
collection Of jars.
When rice has been cooked I always want to
start vegetable soup. For this pour the rice
water into an earthen bowl. Then open all the
jars of vegetables. For twelve dishes of soup
take half cupfu of carrot, quarter of a
cupful of turnip, less of onion and celery, half
cupful of pea flour, some dried parsley,
bay leaf, salt, pepper and sometimes bit OF
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26
A Cook Book De
Luxe

hRs. NoRToNs COOK BOOK. BY Jeanette
Young Norton. Published by G. P. Putnam's
Sons, West Forty-ffth Street New York.
Price. $3.50.
TT~HIS is cook book de luxe inside and out It
is so bound as to open out fat, and Is we'll
printed, with broad white margins The
covers are of grape-colored linen, very unusual
and attractive.
The book is dedicated TO the author. son.
whose apprecative enthusiasm inspired the writ
lng and we venture to state that any mothers
son would be apprecatively enthusiastic over the
contents of this cook book The plain every-
day foods are thoroughly covered, and the more
elaborate dishes not neglected.
1t is a cook book to make any housekeener
envious, the more SO because of the we'll known
reliability and accuracy of Mrs Norton's work
Part deals with general information in regard
10 the serving of meals, care of table linens svar
ware and cut glass, and cooking by coal, gas and
electricity
The recipes not only cover every conceivable
sort OF food but also there special chapters on
preserving and picking, beverages, invalid,
nursery and camp cookery, the use of the casse-
roie etc Whether you want to give a chids
party or are feeling economical, or need an in
spiration for dessert or salad. Mrs Norton
can help you out
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26

juice of half lemon, half teaspoonful of
Separate the yolks and whites of the eggs beat
the former until light, add the sugar gradually
and beat constantly. Flavor with the lemon
Juice and add the sifted flour and salt. Finally
iold IN the stlffiy whipped egg whites and bake
layers have cooled, spread with sweetened
whipped cream to the depth of half an inch
and cover with large ripe berries. If the
cream IS we'll sweetened no sugar will be re-
quired on the fruit
Still another variety of shortcake is made
from cup cake batter, and the formula is as
follows:
Cream together two tablespoonful and a
half of oleo with three-quarters of cupful of
sagaf naa one lightly beaten egg pinch Of
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26
SAYE THE SURPLUS VEGETABLES VIA THE DRYER

long soaking and cooking to make them ready
for the table
There is another way to prepare these dried
vegetables that makes them as easy to serve
as the canned goods.
Cook and grind the vegetable, spread the
paste on dryer and get crumbling cake of
dry paste. When soaked short time the
vegetable is SOFT and, as it has already been
cooked, it can be used at once in soup or gravy
or croquettes. For busy woman who prides
herself on good meals prepared without "fuss,"
this Is great factor, and a meat chopper is
found in her kitchen close to the evaporator
The vegetable should be as fresh as possible
1t 1t is just from the garden it has a fine
fa9er when dried. Nothing comes out of the
dryer or Gamer any better than it went in!
Wash the vegetables, then plunge into
Kettle of boiling water and cook until tender
BE careful not to overlook or to let them get
water-soaked by cooking too slowly When
tender plunge into cold water and peel if
necessary Remove all hard spots and bem-
ishes. Cut into pieces that can be fed into a
meat chopper and grind Place this pulp in
your evaporation
use Granger. This pan-like device has
hot water underneath the drying surface to
insure an even temperature and prevent burn
ing. Over the whole drying surface the pulp
can be spread to depth of half an inch. It
must be turned from time to time with pan
cake turner or large ladle to insure even drv-
ing and hasten the process. Under ordinary
conditions the vegetable pastes will dry in
two and one-half hours. If the paste is thick
er on the tray it will take from three to three
and one-half hours. The paste when drv
should be in hard kernels. This differs from
sliced vegetables, which have a slightly rub
berry feeling when dried sufficiently.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26
Cooked, Ground and Dried Postes and VegetobIe
Flo~rs for Nea Winters Soups,
Lr0QMetteS and Sauces

The paste could be spread on tin plates or
shallow baking pans and set in an open oven
at low heat (not over lao to $50 degrees).
When thoroughly dried pour into an omen
dish. Cover with piece of cheesecloth and
let stand for half day at least Stir the
dried vegetable every hour or two so that all
parts will season alike. Be sure to keen the
dish covered with cloth until YOU are ready
to place the vegetable in tightly closed lar
or fibre container. With these precautions the
powders will keep indefinitely
Inc reason some dried vegetables and fruits
become wormy is because they are exposed to
tne air and injected or eggs are deposited that
become the future worms
When this one precaution is observed, and
the tightly closed can or box is kept dry, the
dried vegetables are sure not to spoil Let the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26
TESTED RECIPES
Carrot and Peanut Salad

Cook the young carrots in boiling
sailed water, cool and cut in small dice.
Mix with an equal quantity of crisp
shredded lettuce, and to each cupful of
the combined materials add two table
spoonsful of chopped roasted peanuts and
olives. Moisten with boiled or mayon-
naise dressing and serve in individual
portions in lettuce cups.
Corn Pudding in Baked Peppers
This is delicious and very unusual
dish. Cut the peppers in halves, remove
the seeds and membranes and parboil for
1--WE minutes in sailed water; then drain
and dry. Stir one and half tablespoons
full of cornmeal into one-quarter OF d
cupful of cold milk; then blend with one
water until we'll thickened. Remove from
the fire, add one tablespoonful of minced
green pepper, half teaspoonful of salt,
one tablespoonful of melted cleo, one
lightly beaten egg and one cupful of
drained corn pulp Mix we'll, turn int,
the halved peppers, and bake in a very
moderate oven until Set
Tomato Omelet with Spinach
This is an excellent way to use up
small quantity of leftover cooked tona-
toes and spinach. Beat the whites and
yolks of three eggs separately, and when
light add to the latter half a teaspoon.
full of salt, a busting of paprika and three
tablespoonsful of strained stewed toma-
toes; then fold in the stiffly whipped
whites and turn into heated omelet
pan in which has been melted two
tablespoonsful of bacon dripping. Cook
slowly until we'll risen, spread over the
top three or four tablespoonful of
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26
Good Reading and
Good Eating

CAROLINE KINGS COOK BOOK. By Caroline B.
King. Little, Brown & Co., publishers. Price,
$1.50.
w linz line .;1 King e. has asa; achieved the near i'm
sound and original. The scheme Of the book is
to give fundamental principles of good cookery
first, the typical recipe, or the mother" formula
as the author calls it, for bread cake, sauces,
salad dressing, souffies and the like, and from
this sound base the imagination may safely take
flight and evolve any number of variations.
For instance you have foundation formulas for
white sauce, the mother" sauce and brown sauce
from which almost endless number of savory
sauces may be evolved In the same way the
cake mixtures are analysed, and foundation
formulas given for the simple butter cake, white
cake, pound cake, gingerbread and sponge cake.
The foundation principles for cooking yepe-
tables are covered, and nothing can be more i'm
portant, for how much water is used, WIN ther it
Is boiling or not when vegetables should be sailed
whether they are cooked covered uncovered
makes all the difference in the world and de-
termnes whether have savory, succulent
dish food that is stringy, watery and taste
less. IT. is partly the fault Of poor cooking that
vegetables are unappreciated in this country.
Caroline Kings Cook Book" is good book
to have on the kitchen shelf for reference but
it also makes remarkably interesting reading
page for page, because the principles the WHY'S
and wherefores, are skilfully worked in with the
plain directions and recipes which ordinarily
make cook book about interesting reading as
a dictionary or a statistical report.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26

watchwords be DRY thoroughly" keep COW
ered,' protect from dampness."
Carrots and turnips treated in this way can
be soaked an hour in little water and added
to meat or rice croquettes, or used in milk
sauces or gravies. A tablespoonful of dried,
ground carrot is enough to flavor a good gravy,
or sauce, for six people,
Squash or pumpkin can be handled in the
same manner. When pie is to be made, soak
the vegetable an hour or so, and treat it as if
it were just freshly cooked and had been put
through the colander.
If you have garden, and peas are getting
ripe faster than the family can eat them, or
you order them from the market, and are unex-
pectedly dining out, save them for future
purees in this way: Cook them until tender in
boiling water. Rinse in cold water. Run
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26
By FLORA LEWIS MARBLE
. NE small boy, when questioned, said
that there were four ways to serve

~ NE small boy, when questioned, said
that there were four ways to serve
your country. You could fight knit,
huv a Liberty Bond or eat more vegetables
The last is a harder job than the first for the
average man, who has lived these many years
on bread and meat and pastry. Fighting and
meat eating seem to be natural; peace and
vegetable eating are acquired characteristics.
War service for large percentage of woman
kind consists in serving vegetables and war
bread with one hand and preserving the do
nestle peace with the other. The home fires
not only burn--they flare up when the Lord
of the Manor gets vegetable dinner instead
of a rare roast, hot bread and apple pie
There are things and things to be done with
vegetables that we have never done before.
However, the busy women who have to pre-
pare them sometimes object as strenuously to
vegetable dinner as do the meat-loving men
who have to eat it. at takes forever to make
soups from fresh vegetables" at takes so
long to prepare vegetables, and it is such dirty
work" There is waste in buying them be-
cause some are sure to spoil before they can
be used up" These are some of the objections
You buy bunch of onions in order to put
one onion in stew. The maid tucks the bag
away ~ 40 4oi SOtIclis w Hcll CuS Dag Is 1OunO
the onions are sprouted and soft These wastes
aan al he done away with If a stock Of dried.
ground vegetables is ready at hand for soups
and stews
We began last year to dry vegetables. This
year we ought to do better at it. Many a
vegetable that would otherwise spoil may be
promptly salvaged from the overabundance of
summer and furnish savory dishes for winter
The vegetables are usually sliced and dried
after only slight blanching These require
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26

ripened should require but little sugar.
and the rhubarb must not be oversweet-
ened, as piquant, slightly acid flavor is
desirable
In cooking asparagus, which is now at
ITS cheapest and best, scrape off the scales
from the lower part of the stalks and cook
IN small quantity of boiling sailed water.
and separate the very large stalks from
the smaller ones. Give the large stalks
hive minutes cooking before you add the
others and you will not find the small
stalks boiled "to pieces"
Supplies at the butchers include two
pounds of yearling lamb chops at 35 cents
pound, one four pound fowl at IS cents
cents, one pound and half of veal CUT
let at IS cents pound, and one two-and-
a-half-pound sirloin steak at 35 cents a
pound.
At the fish market, one two-pound
mackerel at 80 cents pound, one pint Of
clans at 80 cents, one 12-cent oackage of
salt cod, and two pounds of porgies a..
20 cents pound.
One pound and half Of table butter
at AZ cents pound, half pound of oleo
at 16 cents, six quarts of bulk milk at
II cents quart, two quarter pint bottles
of cream at IL cents bottle, and thirty
three eggs at AZ cents a dozen will be
required to follow the menus as planned,
and the marketing should run at about
the following approximate figures:
Butchers bill ................. $3.50
Fish bill LAP
Eggs ................. 1.20
Milk and cream ................ 80
Butter and oleo ................ 80
Groceries, including fruit and vege-
taDleS 1889
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26
By VIRGINIA CARTER LEE
7 OW is the time when the narrowest
minded meat eater enjoys being a

OW is the time when the narrowest
u minded meat eater enjoys being
vegetarian. A luncheon of
creamed vegetable soup, followed by
crisp vegetable salad, cheese sandwich
and fruit beverage or even plain fruit, is
just the thing to serve on a sultry day
without overtaxing the digestion.
Eggs in different forms also combine
well with vegetables, and. in the tomato
omelet with spinach filling and the Lyon
naise eggs and potatoes will be found two
excellent formulas for such dishes.
Wheat flour has hardly been used at
all in the menus Of the coming week.
Potatoes in different forms take the place
of the customary bread, and rice, and
barley 1ours, cornmeal, rye and oatmeal
enter into the making Of such bread, cake,
pastry and rolls, as are used. Sponge
cake made entirely with rice flour Is de-
lcious, and the pastry from barley and a
little rice -four will literally "melt in your
mouth" if handled by good pastry
maker.
The two fish dinners during the week
are not expensive, and the porgies, rolled
in seasoned cornmeal and fried in hot
pork fat, will taste quite as good as
though salmon or filets of halibut had
been employed.
The fruits now in the market and
which should be used literally are straw
berries, rhubarb and pineapple. The
strawberries and pineapple if thoroughly
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26

curry. Stir this all into the rice water In the
morning at luncheon time. Fifteen min
utes before dinner is ready to serve put ON the
stove and bring to boil. You have hearty
and good tasting soup with very little trouble
and very little heat.
Endless changes can be made in the soup by
leaving out one thing and adding more Of an
other. A slice of lemon is good in each plate,
especially if you start with beans. A Glove now
and then helps. Tomatoes can be added. In
deed you can have entirely different soup
each night in the week when you know how to
invoke the magic of these little boxes of
powder.
Onions and celery should not be cooked, OF
put through the meat chopper, before drying.
Either process spoils their flavor. Both should
be sliced very fine and dried The tops OF
celery can be dried and rolled into powder.
One bunch of celery and dozen onions will
last the average family all winter used in this
way.
The dried onion is very strong. little
goes long way. A few small slices added to
a pot of beans are quite sufficient. A spoonful
of celery will be strong enough for six plates
of soup.
When you have once had rows of these dried
vegetables in neat little fibre containers in
your pantry, you will be convinced that no we'll
ordered kitchen should ha ~ttbnut thorn They
appear at every meal in some form or anorner.
They frequent the chatting dish party. They
get into the Sunday night salad bowl. They
are the basis of the emergency soup They
flavor the sandwich that is served with after
noon tea. In fact, wherever celery and onion,
parsley or peas carrots turnips play
part there you will find their dried substitutes
doing yeomans service.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26

cooked and seasoned spinach PURGE ana
fold over in neat half circle. Cook for
a moment longer and serve inverted on a
hot platter.
Cabbage Rolls
Midway between the centre and out
side Of the cabbage select firm. fleshv
leaves. Lay on each two tablespoonsful
OF forcemeat made from grated bread
crumbs, a bit of minced ham, chopped
parsley and beaten egg. Season with
paprlka or minced pimentos to taste, ana
roll up the leaves, fastening them in shape
with string Lay the rolls carefully in
boiling seasoned soup stock and poach
until tender. Remove from the LIQUOR.
lay on tin plate and dry off quickly in
a hot oven.
Lyonnaise Eggs and Potatoes
Turn into a hot frying pan two CUBS
full of cooked potato cubes, with two
tablespoonful of hot bacon dripping that
has been cooked for three or four minutes
with one small minced onion. Stir the
potatoes rapidly, add one tablespoonful of
chopped parsley and two raw eggs. Con-
tlnue to stir until the eggs are set and
serve Immediately on a hot platter
Asparagus Patties
Cook asparagus tips in boiling sailed
water and drain Mix with sauce, made
from stirring together one tablespoonful
eacn OF melted cleo and flour and adding
half cupful Of white stock and one
quarter Of teaspoonful each of salt and
paprika. Cook, stirring constantly, until
well thickened, and add the yolks of two
eggs that have been whipped until light
and mixed with two tablespoonsful of
melted oleo: Cook only for couple Of
minutes until after the eggs are added,
and flavor with the Juice Of half a lemon
Fill the asparagus and sauce into heated
patty shells and serve.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26

and dust with powdered sugar. When the
cake is removed from the oven split apart,
spread with butter and cover with layer of
the large berries; dust again with powdered
sugar. pour over half the crushed fruit and
syrup. Use the remainder of the fruit in the
same way, after the upper half is placed on
top. This cake eaten with the accompaniment
of rich cream will linger long in the memory
OF those who are fortunate enough to taste it,
A French Strawberry shortcake
This cake somewhat resembles charlotte
russo to which Strawberries have been added
as an afterthought. It consists of layers of
delicate sponge cake with layers of whipped
cream and Strawberries. Prepare the cake
from four eggs, two cupsful of sugar, the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-05-26
BY VIRGINIA CARTER LEE

Now that the Strawberries are getting big
ger better and, incidentally, cheaper every
day, delicious shortcake made from them
IS perhaps the best Of all the early summer
desserts. How to save the strawberry short
cake and wheat at the same time is war
problem The following recipe will give a
shortcake that literally "rnelts in your mouth i"
and the absence Of the wheat flour will not he
noticed
Hoover Strawberry Shortcake
For genuine Southern shortcake take three
cupsful of mixed rice and barley flour, half
teaspoonful of salt, four teaspoonsful of baking
powder Cor it's equivalent in cream of tartar
and baking soda), half a cupful of shortening
and sufficient rich milk to mix to a soft dough.
Slft the flour, baking powder and salt together
rub in the shortening with the fngertips and
then add the milk. Work quickly and lightly
roll out into thin sheet, brush over the ton
with little melted cleo and bake in a verv
hot oven.
While the cake is baking hull two boxes Of
berries and divide the large fruit from the
smaller. Crush the smaller berries lightly