davidaulloa/AmericanStories huggingface dataset:
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12
Keturi taikos principal:

Kaip kad Amerikos tevai, skelb-
damn .Amerikos neprigQlmybes
dckleracija isdeste joj savo Sa-
lies laisves principuS. taip prezi-
dentas Wilsonas iSde$te savo pra-
kalboj keturis principus, kuriais
privalo RENTS faulty 1eprigulmybe
If pasaulio laisve bel ralnybe.
Situos principus prezidentas
paskclb6 sckanciai
81. Sunaikinimas bile kur
kiekvienos sauvaliSkos, despo-
tiskos galybes, kuri gall atskirti
slaptai ir sulyg savo uzsimany-
mo suardyti pasaulio ramybe
arba, jeigu il Ltokia galybel
negali butt sunaikinta dabar
tai il privalo but maziauSiai
priversta prie bejiegystes.
-. ISriSilnas kiekvieno klau-
sino, = ar tai butu apie zemip
plotus, ar apie sovereiniskuma
(neprigulmybe), ar apie eko-
nomini sutvarkymq, ar apie
politiSkus santikius, pasire-
infant laisvu sutikimu zmoniu
tuomi uzinteresuotu, 0 nesire-
miami materialiSkais iSrokavi-
mais arba patogumais vienos
nacilos ar tautos, kuri noretp
kitokio iSriSimo savo lc,cnai is
laukinei itekmei.
80. Sutikimas visu tautu but
valdomoms savo tarpsrioviniuc
Sc atsineSinuose tais .paciais
garbes if pagerbimo principals
koki vieSpatauja tarp atskirp
zmonip visose moderniSkose
(Tasa ant gro pusl, I-1noj spal.)
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12

S-Irue translation filed with the post,nastc,
az at Chieaeo' Ill, on lth day of July
1913, as required By the act Of Octehc-
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12

lO-rrue translation filed with the postmaster
at Chicago ILL.,, on llth day Of Tulv.
l9i8, as required by the act of October 8.
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12
ANT VAKARU FRO ITO.

Londonas, liepos 10 d.-Ant
vakarq fronto, kur bile diena
laukiama didelio vokieciq uz-
puoliino, pereita savaite nebuvo
didelip permainq. Mazesniuose
vietiniuose musiuose talkininkai
atkartJtinai turejo laimejimp.
Vakar francuzu kariumene nu-
verte vokiecius ciela myliq at
gal ant dvieju myliu fronto j
piet-rycius nuo Montdidier. Lai-
Ike sitos svarbios pirmynzengos
francuzai uzgriebe $50 belaisviu
If 80 kulkasvaidzip.
x Trre frap iii.
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12

2-Truc translation filed with the postmaster
at Chicago, ILL.,, on l1th day of July,
1913, as required by the act Of October s
1917
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12
Kruvinas buntas prizes bolsevikus
Maskvoje -Amerika rengiasi prie
svarbaus zingsnio Rusijoj
Francuzal stumia vokieGius atgal-
Albanijoj talkininkai pradejo ofensy.
va If paeme 1900 belaisviu
Won Kuehlmann rezignavo.

1.-True translation filed with the postmaster
at Chicago, Ill.,. on 1lth day of July,
1913, as required by the act OF October o,
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12

9-True translation filed with the postmaster
at Chicago, ILL.,. on lth day of July
az chicago ILL.,, on 10Th day of June
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12
TALKININKAI Palma 1900
BELAISVIU ALBANIJOI

Rymas, liepos 8 d.-Italu If
francuzq kariumene AlbanJoj,
Balkanuose, pereita subatq pra-
dejo ofensyva tanp Adriatiko ju-
rip If Tomorica klonio, kaip
apie tai skelbia oficialis italu
praneSimas. Musis dar Wis te-
beeina pilnu smarkulnu if pa
sekmingai talkininkams einas.
Daugiaus negu 1900 belaisvip
cia pakliuyo i talkininkq rankas.
6--True translation filed with the postmaster
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12

'-True translation filed with the postmaster
at Chicago, ILL.,, on 1lth day of July
i2io' aS required by the act OF October o
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12

f-True translation filed with the postmaster
at Chicago, ILL.,, on lth day OF July.
i9is, as required BY the act of October
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12
PAEME 5000 BELAISVIU.

Londonas, liepos 5 d.-Laike
paskutines savaites, besibaigian-
Clos siadien, talkininkai ant va
karinio fronto paeme daugiau
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12
KUEKLMANAS REZIGNAVO,

Paryzius, liepos 10 d.-Pra-
nesama, kad -'okietijos uzrube-
zio reikalu minister's Won XII
ehlmann rezignavo kaizeris
rezignacija priems. Manoma,
kad admirolas Won Hintze, esan-
tis ministeriu Danijoj, uzims 10
vieta.
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12

6--True translation filed with the postmaster
at Chicago, ILL.,, on 11th day of Tuly.
1913, as required by the act OF October 6
Lietuva. [volume] (Chicago, Ill.) 1892-1920, 1918-07-12

|7-True translation filed with the postmaster
at Chicago. ILL.,, on 1lth day of July.
l9l8. as reqw, by the act of o, tevcr &
New-York tribune., 1918-12-01

aristocratic aluminium or agate and
enamel ware would not stand the test.
Soups, boiled vegetables, cereals reouir-
ing long cooking and stews of all sorts
are especially adapted to the furnace
ledge, but long handled toaster or broil-
er would extend the possibilities of the
art. Remember the open fire cookery of
your last campfire, if you doubt this. Sc
lect your utensils also with special view
to getting them out Of the furnace when
the cooking is done. The handles will be
hotter than usual and a bailed vessel
that permits the use of long litter and
goodly supply Of asbestos holders or
extra thick pads will be needed.
Furnace cooking will soon be another
household art. Be pioneer in the new
way Of saving coal now or after ,..e War.
This is not fad it can really be done
under the most trying conditions. We
know of one soldiers wife who fed a
large official family Of war workers last
winter exclusively on furnace ed
food when fuel was short and the gas
froZe up.
New-York tribune., 1918-12-01
Oven Cooking
Saves Heat, Too

Another way to save heat that has
been pointed out by the Connecticut Agri-
cultural College is to do more cooking in
the oven and less on the top of the stove,
where the heat is dissipated more rap
idly. Oven cooked vegetables, oven stews
and oven soups are among the dishes that
save fuel
Here are some of the suggestions made
by the Connecticut station leading off
with the most original one on oven soups.
Any clear soup and any cream except
tomato bisque can be made by putting
all ingredients in the pan (mashing the
vegetables and creaming fat and flour
together), covering and baking about
twenty to thirty minutes. All you need
do then is to strain the soup and serve
An oven stew can be made by brown
ing meat in a frying pan. Pour the
gravy made from the drippings over the
meat and cover to bake. About half an
hour before serving add raw potato balls,
pieces of carrots and turnip dice. Later
the cover may be taken off and the top
covered with biscuit dough rounds, which
are then baked on the stew, making a
meat pie.
The desserts. puddings. pies, custards
and baked fruits can be cooked alongside
Of the dinner. Here is typical oven
baked meal that could he prepared in.
SIDE the stove in an hour or less:
nalihut baked with cheese ard crumbs
Grille0 sweet notatoes
I}HI.ed stuffed tomatoes or
scalloped tomatoes
Corn bread
Baked apples with nuts and raisins
New-York tribune., 1918-12-01
on creased griddle and sprinkle with
crushed maple sugar as baked.
Delicate Fruit Pudding

This pudding may have as its basis
the strained canned juice of almost any
variety of fruit put up with sugar. Take
cupful and a half of such juice or
syrup, add half a cupful of water, few
grains of salt and bring quickly to the
boiling point. Stir in two tablespoonsful
of cornstarch, wet with cold water and
stir until smoothly thickened and clear.
Cook over very moderate heat for eight
minutes; then cut in lightly the stiffly
whipped whites of two eggs. Cook only
for moment after the eggs are added
and pour into mould with alternate law
ers of the same fruit, cut or whole, ac-
New-York tribune., 1918-12-01
Squash AS It Might Be

Mt is person of no imagination who
can see a pumpkin or a squash only
in a pie. Why should a man love
pumpkin pie better than his wife, and
scorn squash, steamed, buttered and sea-
soned and baked in a dish without any
fringe of crust? 1t is an inscrutable
mystery - this blind idolatry of the
American for pie
However, it IS so, and there is no pie
better than pumpkin pie, unless it is
an apple ditto, and now is the time for
both of them. Try this:
Pumpkins are generally used for max
ing pies. They are prepared, steamed in
the same manner as squash, though the
time for cooking is somewhat longer.
The cooked pumpkin or squash is then
strained and mixed with the other in
gredlents for the pies. To two and
half cupsful of strained pumpkin add
two cupsful of milk, one teaspoonful each
OF salt, melted butter, cinnamon and GIN
ger, about two-thirds cup of brown sugar
and two lightly-beaten eggs. Pour into
a creased pie plate which is lined with
pastry made from one part wheat and
one part rice flour. Bake slowly for
about three-fourths of an hour.
Mrs. Florence Taft Eaton sends this
squash" advice from Concord, Mass,
and New England is in a position to
speak the first and the last word on this
branch of cookery.
Squash should always be steamed or
baked instead of boiled, as it is much
dryer cooked in this way, and it should be
served very hot. Do not pare if the shell
is at all hard, but scrape out every bit
possible. This might seem unnecessary
advice, but glance at the discarded shell
occasionally. The pulp nearest the she'll
is by far the dryest and best. When sea-
soning, add very little bit of sugar. not.
enough to sWeeten it, but to subtly bring
out the flavor. Use butter literally.
Squash prepared in this manner is a verv
different product from that served at
most tables.
TO prepare a squash in the highest
style of the art, cut it in halves.
bake until soft, scrape from the shells,
season and pile lightly in the best half
she'll fixed so that it will stand Re-
turn to oven to get very hot, and serve
in the shell.
Thin skinned squashes may be pared,
cut in uniform pieces of suitable size
for serving, packed in one layer in a
shallow glass baking DISH buttered,
sprinkled with salt, bit of sugar, dotted
with butter and baked until tender. Cow
err the first part of the time, uncovering
to brown slightly.
Squash is a valuable addition to
mullins, baking powder biscuits, griddle
cakes, etc. 1t makes all of these very
New-York tribune., 1918-12-01
Peach Pudding

Thickly butter a melon mould and
sprinkle the bottom and sides with
chopped nut meats and shredded citron.
Fill the mould loosely with small pieces of
sponge cake and slices of drained canned
peaches (have the fruit dry). Make
raw custard from a scant pint of milk,
pinch Of salt, half a poonful of
sugar and two lightly beaten eggs Pour
this over the cake and fruit, cover with
a buttered paper and set the mould in a
pan Of hot water. Cook in moderate
oven until set and serve warm (unmould-
ed with a sauce made from the fruit
syrup.
New-York tribune., 1918-12-01
Wul N7e Garry @n' Wttbout 2Dar Mrge?

there'
1t ed of four
Hoover
in off
sight if
in
OF
Il
fronsfa ton nandana
ondas we'll
of
always have
New-York tribune., 1918-12-01
Special Utensils and
Watchful Waiting

Just inside the furnace door is a ledge
large enough to accommodate a pot or
two If beans are put into an earthen
casserole or iron kettle and covered
tightly they will bake deliciously on the
furnace ledge, using heat that is on it's
way to warm the house. The pot must
be we'll covered, because the heat above
the ledge is intense. The first time you
try this means of baking beans watch
them carefully to keep them from burn
ing After cooking on the furnace ledge
becomes a" habit you will know all the
little characteristics of your particular
bean pot in relation to furnace cooking.
Beans are not the only food which can
be cooked with the same heat which
warns your rooms.
Casserole dishes which require long
cooking are especially adaptable to the
furnace ledge. Potatoes and other vege-
tables which are served baked can also
which requires no gas except, perhaps,
to heat the water for tea has for its
main dish shepherds pie.
This pie is made by putting into cas-
serole 2 cups of chopped cooked mutton,
l teaspoon Of salt, a teaspoon of pepper
"a teaspoon of curry powder, 2 cups of
hominy, cups of peas or carrots and
II cup Of brown sauce or water. Cover
the meat and vegetables with rice, hom-
iny or potato (any one of these will do)
which has been previously cooked Bake
until brown.
Every housekeeper will think of dozens
of dishes which she can cook in carefully
covered pots and kettles placed on the
ledge inside her furnace door. Keep a
list of the dishes you have prepared in
this way and tell them to your neighbors.
They, like all thrifty American women,
are looking for even the little ways to
gave fuel.
Furnace cookery is not recommended
as q convenience or timc-sayer. Quite
the contrary. II means taking more
trouble in order to save fue.. The dishes
to be confded 10 the furnace should be
carefully selected sid placed in suitable
utensils, sach as heavy i'on pots or care
fully covered earthen cpsseroles. The
New-York tribune., 1918-12-01

By VIRGINIA CARTER LEE

TNNE preseN. weeks menus have been
Yian:.e5 With the idea Of keeping
tic sugar ration Of twelve tea
'poonsfu; Jay per capita in force. and
A'So e economic en- wheat products.
Her.enbcr that Il takes forty-eight
level teaspoonsful II sugar to fill
standard-sized cup, 50 that the daily ra-
ton for family Of four will mean just
cup of sugar for all purposes, both in
cooking and on the table
Maple sugar, moiasses and honey. with
the use Of canned fruits preserved in
sws"tened syrup), are the sweetening in
gradients used; corn syrup" can be en-
poyed when baking apples, or in the
making of fruit sauces
In using wheat flour the honest house
keeper who is really patriotic will still
keep a watchful eye on the -four barrel
This means that if she treats the family
to white, tender wheat rolls she will
make up on the next meal by employ
ing the cornmeal preparations, such as
corn rone or johnny cake. There is no
objection to saving more than your
share.
The meats have been selected with an
idea to strict economy, and this should
allow the purchase Of good steak for
Sunday. A two pound and q half sirloin
IS recommended. although the short Del
monico steaks also have their good
points, as there is no long, tough end
and the amount Of bone is small This
cGt does not give a tonderoin, but If the
lNyat has hung sufficiently long and is
cut tnick enough it is q delicious steak
New-York tribune., 1918-12-01
Serve Last Summers Canning Sugar Now

spoonsful of rice and put on to boil with
one quart of milk. Dissolve one-eighth
teaspoon of gelatine in cold water and
stir into the rice with half teaspoonful
OF vanilla extract, one tablespoonful of
sugar and three tablespoonsful of straw
berry jam. Remove from the fire, cool
and stir occasionally. When it begins to
stltfen fold in half pint of sweet
cream whipped solid. Turn into mould
rinsed with ice water and set on the ice
to harden
New-York tribune., 1918-12-01

sugar 1Or preserving purposes
during the fall months it was rightly
supposed that these same fruits would
be used later on to best advantage when
planning the winter desserts.
Play fair and make this same sugar
that is combined with fruit save the
sugar that you would otherwise have to
use in many of your cooking recipes. 1t
was this idea that made it possible for
you to obtain it; and these are not the
days ITO have your cake and eat it, too %
Nearly all the canned fruits can be
used in the recipes that call for fresh
fruit with the addition of sugar, and in
the following tested formulas will be
found suggestions for some dishes of
which they form the basis:
New-York tribune., 1918-12-01
Berry Bread

This recipe is excellent, as it requires
no cooking save heating the fruit Blue
berries, strawberries, raspberries and
blackberries are all delicious. Use
stale loaf of bread, cut thin slices and
spread with oleo. Heat quart can of
any variety Of berries and place IN
deep dish layer of the buttered bread.
Pour over this a quantity of the boiling
mixture, then add more bread and fruit
until the dish is nearly filled Cover
closely, stand on the ICE and when ready
10 serve urriould ana serve with thin
cream q, !niik from tlr top of tie bottle
New-York tribune., 1918-12-01
Delaware Squash Pie

Mix together one cupful of cooked and
slfted squash, half a teaspoonful each
Of salt and ground cinnamon, sugar to
taste, one egg, lightly beaten; one-quar-
ter of a cupful of cream and three
quarters of cVpful of liquid cocoa,
made with milk. Bake in a deep plate
lined with pastry, as for custard pie.
This is novelty in the pie line and is
most delicious.
New-York tribune., 1918-12-01
Squash Wames

Sift together two heaping cupsful of
flour, half a teaspoonful of salt and one
teaspoonful of baking powder Add the
beaten yolks of two eggs, one tablespoon
full of molasses, three tablespoonsful of
melted oleo, one scant cupfd of milk
and half a cupful of cooked mashed
squash. Beat the mixture well, fold in
the stiffiy whipped egg whites and bake
in hot waffle irons.
New-York tribune., 1918-12-01
Quick Squash Biscuits

Mix and sift together two cupsful of
flour, one teaspoonful of salt and three
teaspoonsful of baking powder Rub in
with the finger tips two tablespoonful
of shortening and add the yolk of one
beaten egg, half a cupful of riced cooked
squash and sufficient cold milk to make
soft dough. Cut and bake like ordi-
nary biscuits. These are delicious with
butter and honey.
New-York tribune., 1918-12-01
Furnace and Oven Cookery

~ NE of woman's responsibilities in
q y this age of coal-driven mechanical
energy consists in saving the coal
which she and her family do not need
for health and comfort. If the gas range
does not have to be lighted during the
morning to prepare the lunch, and yet
that lunch is nourishing and appetizing,
fence has won victory for fuel. She
has saved little coal in the far-away
plant where the gas is generated.
New-York tribune., 1918-12-01
Squash Soume

For quash souff1e mix two cupsfuI
of steamed, mashed squash with one and
one-half cupsful milk and two eggs beat
en- separately and folded in. Season with
salt, pepper and brown sugar to taste.
Place in a pan of simmering water and
bake in moderate oven until firm.
New-York tribune., 1918-12-01
Old-t ashioned Rhubarb Fritters

Nj, teGe;n., three copsful &C Victory
fon'. ln.* s tsaspcont.;l of salt and two
tt"sironsfui Q! unhing powcer. Beat
lightly tive eggs, add one capful CT milk
;.nd gradually blend the liquid with the
-four mixture. Add one tablespoonful of
melted oeo, one tablespoonful of molas-
ses and one pint of drained rhubarb cut
i'll tiny pieces. ,Nry in small, thick cakes
New-York tribune., 1918-12-01
Squash Pufs

Press dry cooked squash through
sieve, and to each cupful add two table
spoonsful of melted oleo, four table
spoonsful of milk, salt and paprika to
taste and the well beaten yolks of two
eggs. Beat until light, fold in the stiffy
whipped white of one egg and drop by
large spoonsful or 20 buttered tin Dust
with grated cheese and paprika and bake
in rather quick oven until pulled and
brown
New-York tribune., 1918-12-01
Farina Pineapple Souff1e

Put two cupsful of milk and the grated
rind of quarter of lemon into the
upper part of the double boiler. When
scalded stir in four tablespoonsful of
farlna and cook for eight minutes. Re-
move from the fire, pour on the yolks or
New-York tribune., 1918-12-01

tender, and of rich color. Use from
half to one cup of sifted squash in each
recipe.
Squash pudding is a good substitute
for pies, for children. Prepare exactly
as for pie filling and bake in good oven
until set and the top slightly Drowned
Serve with top milk or cream"
To do justice to the squash from all
points of the compass these squash
recipes from Virginia are added by Miss
ee.
New-York tribune., 1918-12-01

three eggs that have been beaten with
one tablespoonful of sugar and stir occa-
sloAally as it cools. Let it become cool
but not stiff, and add one cupful of finely
chopped canned pineapple (drained) and
the stltfiy whipped egg whites that have
been whipped with saltspoonful of salt.
Turn into buttered souff1e dish, put in a
ran of hot water and bake in mod
erately hot oven for twenty-five minutes.
Strawberry Custard
Prepare one generous pint of thick.
boiled custard from one pint of milk, one
tablespoonful of cornstarch, a pinch of
salt and two eggs beaten with two table
spoonsful of sugar. Cook the cornstarch
with the milk for five minutes before
adding the eggs Remove from the fire
cool, flavor with vanilla extract and
when cold turn into a chilled freezer.
Freeze slowly until the cream begins
to CONCEAL and add one large cupful of
strawberry puree made from the canned
berries pressed through a p~tato ricer.
Continue to freeze slowly until firm and
smooth.
New-York tribune., 1918-12-01
Minced Veal Outlets

Put through the meat grinder one
pound and half of stewing veal Sea
son with quarters of a teaspoonful
of salt, one-quarter of teaspoonful of
paprika, half a teaspoonful Of grated
onion, one tablespoonful of chopped
parsley and half teaspoonful of poul-
try seasoning. Form in outlets, dip in
egg and bread crumbs and saute
New-York tribune., 1918-12-01
TESTED RECIPES
Mutton and Rice Cakes

This is a very economical luncheon
dish, as good deal of rice may be used
and just enough of the mirced meat to
give good flavor. Mince the meat
finely and for every cupful add one cup
full of the cooked rice Season to taste
with salt and pepper, add one tablespoon
full of chopped parsley, one teaspoonful
of Worcestershire sauce and enough
curry gravy to moisten. Form into small,
fiat cakes and saute in hot dripping.
New-York tribune., 1918-12-01
Strawberry Rice Mould

This recipe takes some sugar, but the
quantity is small. Wash we'll four table,
New-York tribune., 1918-12-01

spoonful of baking soda dissolved in one
eighth of cupful of hot water, one tea
spoonful of salt and one tablespoonful of
melted oleo Mix we'll and add additional
flour to make soft dough. Turn out on
well-foured board and knead until soft
New-York tribune., 1918-12-01
of half of vour a; soa r,to

cordlng to size. Serve cold with a GUS
New-York tribune., 1918-12-01
Potato Cakes With Sausage Filling

Half a pound of sausage meat only
will be required. Have ready one large
cupful of creamy, seasoned mashed po~
tatoes and stir in the yolk of one egg,
lightly beaten. Fry the sausage, remove
from the fat and mash with fork. Pat
heaping tablespoonful of the potato
mixture into a cake, place a teaspoonful
of the sausage in the CENTRE sprinkle
with chopped parsley, fold over, dip in
wheat -four and fry in sausage fat.
New-York tribune., 1918-12-01
Indian Apple Pudding

Mix together half pint of cornmeal,
half teaspoonful of salt, one table
spoonful of wheat flour and one cupful
of molasses. When smooth add grad
ually three pints Of hot milk and stir over
hot water until thickened and smooth
Stand aside and when nearly cold add
one teaspoonful of ground ginger, two
teaspoonsful of ground cinnamon, two
tablespoonsful of minced canded orange
peel and one quart of cold milk Turn
into a baking dish in which has been
placed a layer of sliced appes Oightly
busted with maple sugar. and bake very
slowly for four hours. When half co ked
pour over the top one cup of additional
milk and do not stir it in
New-York tribune., 1918-12-01
Canned Peach Potpie

This is very good dessert to use when
one is limited in the use of sugar. Place
the contents of jar Of peaches in
saucepan with sufficient of the syrup to
cover we'll (Save the rest of the sauce.)
Have ready a thick batter made from
one pint Of sifted wheat flour, one heap
ing teaspoonful of baking powder, one
teaspoonful of white sugar, saltspoon-
full Of salt and scant cupful of milk
Beat we'll and drop by spoonsful over the
top of the boiling fruit. Cover closely
and keep where the boiling will be slow
but steady from ten to fifteen minutes.
Dish the fruit in the centre of platter,
the dumplings around the edge as a
border, and reheat the remainder of the
syrup with the addition of tablespoon
full of crushed maple sugar