davidaulloa/AmericanStories huggingface dataset:
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11
BIT OF ROMANCE
IN REALTY DEAL
Transfer Of Catherine st. Cor
ner Recalls Old Times-First
Sale in 200 Years.

Transfer OF title TO the property at the
rine streets last week by the Benson
and Beekman estates to the Five Points
Mission recalls the history of the sec
ton because the property has been held
by the estates for more than 200 years.
One Of the properties Transferred, that
at, 40 Cntharine street. was previously
owned by Hendrick Rutgers and his.xife
Catharine. after whom Catharine street
was named.
Al the water end OF the street Mr..
Rutgers erected a market. which, he also
named after his wife. Tho market was
one OF the famous buildings of the city
Of those days. George Washington. who
lived IN a house. at the lower end of
Cherry street, the site OF which now car
ries part Of the Brooklyn Bridge. traded
at Cathar!ne Market
II waa the policy OF the Rutgers fam
lily to give prizes for the best dancers
among the slaves Of the colony. Every
Sunday negroes from every section.
Brooklyn, Queens and New Jersey would
come in boats to Catharine Market to
dance. They dressed their hair with
strips OF tea lead and variegsted bits OF
material. 1t proved a great pastime for
the slaves and helped keep them con-
tented.
The Rutgers owned most Of the prop
erty In that corner Of the city Rutgers
street and Rutgers Slip were also named
after the family whose possessions ex-
tended beyond these streets.
The story Is that the property at 80
Cstharine street. now transferred by the
Benson estate to the mission trustees.
was given to Robert Benson by Mr.. and
Mrs. Rutgers to qualify him as a voter.
The deed conveying the property rs dated
July IL. 1863, and explains that Mr.. Ben
SON had given I'VE shillings and love and
affection for the property to Hendrick
and Catharine Rutgers.
The Five Points Mission bought the
buildings at the Madison and Catharine
streets corner with the idea Of removing
them and erecting a new building on the
site. The war forced the trustees to
change their plans and tho buildings will
he altered to meet the needs OF the insti-
tuition until peace comes. when the pro-
jected improvement will he carried out.
The alterations will cost about $50. 900.
The changes will be extensive. since the
buildings are OF various heights and con-
struction. They front 100 feet on Madi-
son street and 46.3 feet on Catharine
street. The corner building. which Is
known as Al Catharine street. was for
many years the centre of local politics
Brassell's corner. 1t was known as In
the days when Paddy Diver. Tom
Grady and Congressman Fatty" Walsh
were we'll known In the political life Of
the city. Al Smith. President OF tho
Beard Of Aldermen and nominated for
Governor on the Democratic ticket,
heard first on that corner the principles
Of American democracy.
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11
GARAGE ON CHAMBER ESTATE.

garage covering a plot 200 feet
square will be built on the easterly end
Of the Winthrop A Chanler estate hold
ings on Fifty-hfth and, Fifty-sixth
streets, in the block between Tenth and
Eleventh avenues. The building will be
enc story high. OF brick construction
The site includes 5l3Ato 527 Fifty-ffth
street and 512 to 526-.Fifty-sixth street
Sunmerfeld Steckler have prepared
the plans for the bu4ding. which 1t Is
estimated will cost $4,000.
The operation wiHsfe carried on by
the newly formed IN West Fffty-sixth
Street Corporation, 'EAlexander Allen,
president, which secured the. land on a
long-term lease from NJ Chapwin
Realty Corporation, affiliated with the
Chanler family.
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11
DEAL IN CLAFLIN BLOCK.
Investor Buys Ofices of ClaHin
Corporation on Church 81.

An investor has bouEht from Daniel
p. Morse, president OF the parmclce
Realty Corporation, the five story ofira
building on lot 25Nto0 at 2lS Chur,
street. The property is valued a:
100000. The claim Corporation. whi,n
owns about * ger cent. Of the block
bounded by Church street. Worth stree.
West Broadway and Thomas strest. o,-
cupies this building for executive Offices
under "a lease extending over n long
period on net rental basis u WAS
rumored that the Cla1in Corporation
WAS the real buyer Of the Church street
building, but the Charles +. Noycs Com
pany, which negotiated the deal. pos.
lively asserts that the buyer is very
strong investor who owns other prop-
crty in the neishhorhood and who viii
carry this latest purchase as a strictly
investment holding.
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11
NEW $I.soo.ooo HOTEL CORP.

The Hotel Ansona Corporation, capt.
tali.ed at s1,5OO,OOO and having as
directors f. NJ, Tierney. ]. V. Mott and
j. Woods, has been incorporated at AL
bany, The Ansonia. which covers the
westerly block front on Broadway be-
tween Seventy-third and Seventy fourth
streets. is controlled under lease by tie
Bowman Bates Corporation, which is al
tering the property extensively to in
crease Its accommodations
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11

Beach are promised in the contemplated
electricaton Of the Long Island Rail
road system to that point. and also
In the approved extension of the Inter
boro subway from Eastern Parkway
under Nostrand avenue to Flatbush
avenue, making a short connection with
TIE Ocean avenue trolley to Sheepshcad
Bay
Manhattan Beach is one OF the mos
highly improved properties of the all
year suburban type in or about Iew
ork. On the ocean front at the cfes.
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11
= MORE THEATRES Projected

The Thompson Starrett Company has
been awarded tine general contract for
the erection OF two theatres. stores and
offices at 2l5 to 223 West Forty-second
street and c2S to o3i West Forty third
street. for the Selwyn Company, lessee
The buildings will be two and -four
stories, 66xl0o and 10oxlSO, or brick
and terra Gotta construction. Pereira
De Rosa. architects. estimate the
cost at $4,000. Sperry & Hutchinson
are the owners
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11
PLAN $50, 100000 SHIP YARD.

Purchase by the Federal Shipbuilding
Company of two tracts in Jersey City
owned by the New York Transit Com
pany has been approved by the Public
Utilities Committee The buyer plans
TO acquire seventy-nve' acres on the Jer-
sey city side of the. Hackensack River
opposite Kearny. n. j.. as site for a
sa0ooo,ooo shipbulding and dry dock
plant.
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11

VI wide expanse of beach It Is SOL
idly sea walled and on the Sheepshead
Bay side. from two to three blocks
across. where there arc splendid facil-
tiles for harborage of yachts and small
boats, 1t is hulkheaded Between
these two waterfronts and extending n
dozen blocks east and west the COM
munity comprises upward Of $50 artistic
and comfortable homes interspersng
the entire improved area.
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11

Albert w. Hawkes., vice-president Of
the General Chemical Company of New
York. has purchased the residence OF A.
Hall Berry on Lloyd Road Montclair
y. J, The residence is one of the most
attractive on the hillside and is OF con-
crete construction with tile roof. contain
ing fourteen rooms. four bath rooms,
solarium and billiard room The grounds
comprise nearly two acres and are laid
out in attractive terraced gardens and
lawns. The property was held at $50
600 and the sale was made by F. NJ
Crawley & Bros
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11
TALL STRUCTURE FOR 9TH AVE

Walter A. Haefeli, architect is pre-
pairing tentative sketches for a ten or
eleven story brick and concrete office
building to be erected at 500 to 500
Seventh avenue. northwest corner OF
Fifty-second street. on plot 75x75 The
property was acquired recently by the
Hasco Building Company. Lorne A.
Scott, president from Emma ]. Badge
ley in a trade for property on the Con-
course, Valentine avenue and l96th
street
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11
MAN PLACE SOLD,

George Howe has sold the estate o,
Mount Pleasant avenue, Mamaroneck
y. y, and owned by Kane and Warren
to Mrs. Lulu Mcknight. The propert
was held at 100000
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-08-11

REAL ESTATE AT AUCTION.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-07

.HOUGH the exigencies of the times have
made it impracticable to travel abroad
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-07
By VIRGINIA CARTER LEE

IN PLANNING menus into which a
number Of cheese dishes enter the
Il caterer should remember that
cheese is a concentrated food, CORE
spending to eggs, lean meat and fish.
Most varieties Of cheese, and particular
" the plain American creamery cheese,
are more wholesome if cut in shavings
or grated, mixed with cooked ingredi-
ents and then softened by gentle heat.
Vegetables, macaron or bread crumbs
all foods Of a starchy nature--are the
articles usually introduced into cheese
dishes to balance them, and as cheese
like all protein substances is toughened
By high heat and long cooking, the arti-
cles combined with it should be thorough
~ cooked before the combination is
made
SO economically were the meals
planned for the preceding week that on
Monday there will probably be but few
"leftovers" on hand and the housewife
can start WlEh almost clean slate. Two
royal FISH dinners are planned for the
week, namely broiled shad and brolled
salmon steak. II rec shad is selected
keep the roe for the following mornings
breakfast and parboil it for five minutes
when you cook the fish. This allows it
to be fried without that "sputtering"
that is go Objectionable.
For the cheese soup place one quart OF
skim milk in the upper part of the double
boiler, add a little vermicell and cook
until it softens Stir two heapng tea
:9oongful Of grated cheese into the boil
ing mixture, and when melted add sea-
soning TO taste CT salt and paprika and
one beaten egg. Stir until slightly
thickened and serve Immediately.
For the fried mush preparation add to
eacn pint Of mush two tablespoonsful Of
grated cheese and ore tablespoonful Of
minced pimentos. Mould, slice and fry.
In preparing the stuffed potatoes bake
them. cut in halves, scoop out the pulp
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-07
TESTED RECIPES
INDIVIDUAL BAKED CHEESE
OMEIETS

Beat the yolks of three eggs until light
and thick and fold in seven tablespoons
full of grated cheese scant half tea
spoonful of salt, quarter Of teaspoon
full of paprika and one large cupful of
milk. Beat well; add the stifly whipped
egg whites and pour into buttered tim
bale moulds or custard cups Bake in a
moderate oven until we'll risen and
Drowned.
CHEESE TIMBALES
Melt four tablespoonful of oleo and
add half a teaspoonfu of SALT scant
half teaspoonful of paprika, one large
cupful OF grated bread crumbs and a
generous quarter Of a pound of grated
cheese. Mix one and three-quarter cups
full of milk with two lightly beaten eggs
and stir into the first mixture Arrange
Of hot water and bake until set. Re-
move from the oven; let stand for
couple Of minutes and unmould
COTTAGE CHEESE SALAD
Work into one cupful of fresh cot
juice, one slice of minced green pepper,
one tablespoonful of chopped parsley,
half tablespoonful of chopped pimentos
and enough thick cream to moisten to
a stiff paste. Pack into a small round
mould and chill on the ice. Serve sliced,
laid on crisp lettuce leaves and sprinkled
with chopped nat meats Garnish with
mayonnaise dressing.
CHEESE CAKES
Melt two tablespoonsful of oleo: add
three and half tablespoonful of wheat
-four and when we'll blended mix in four
tablespoonsful of grated American
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-07
BY CORA MOORE

"HOUGH the exigencies of the times have
made it irnpracticable to travel abroad
Il in pleasant places as one once could
there is nothing at all in the way of ones
dining with almost any nation in the world
without the trouble of packing and unpacking
trunks or consulting timetables. 1t is alto
cether possible to dine in India, in Italy, in
Spain or Turkey or Japan-anywhere fancy
suggests-wthout going beyond the confines Of
onr own little island of Manhattan
You who have eaten exquisitely Of salmon
or sole at the Billingsgate Tavern, with it's
boxike rooms, down there by the fish market
in London, and you who have revealed de-
hciously in the little custards and petits tours
of Paris and looked in vain for Brussels sprouts
in Brussels or for Parmesan cheese in Parma,
you who long for the patti froc you had in
Venice, one and all you may repeat your gag
tronomic adventures, however far afield they
may have led you, right here in New York
Russians always devote much attention to the
surroundings amid which they dine, to the
wall decorations Of the room, for instance: so
where a little bit of Russia is set down in
New York there is a gay colored frieze all :
around the buff tinted walls, composed of
scenes from the "bine" or oldtime Russian
folk stories, and some of the remarkable ad-
ventures of Vladimir are depicted in entertain
ing style.
In a private Russian home the frieze is
almost invariably supplemented with fine hang
ngs, and there is much gold against red, for
Russia is first, last and always a colorful
place. In normal times the table service of
the well-to-do is massive, always with a CEN
trepiece of particular pretension. generally
receiver for fruits or flowers, or for both, for
the Russians adore flowers and fruit Natu-
rally enough, with six months Of ice and snow
these are luxury, though the most exotic
plants are attempted there, and they do thrive
indoors, for the Russian interior is like YER
liable dollhouse.
It is bright starry eyed girl the little
propretress details to wait on you, a girl in
piquant costume of short skirt, elbow sleeves
and square-cut neck, and she is very gracious,
very polite and extremely considerate of your
welfare. The propretress has explained al
ready, Whereas dining is with you an incl
dent, with the French an art, with the Eng
lish a ceremony with US Russians it is an
adventure. We spend much time at the table
and make each course an event"
At the head of the menu stands zakuska.
the Russian -d'eeuvre, and there are MANY
varieties in this category, some sixty or sew
enty at least. At a private house these would
bepartaken Of by the guests standing about a
separate table on which the dishes are attrac-
lively arrayed. Here in the restaurant they
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-07
RUSSIAN MEALS AN ADVENTURE Each DISH AN EVEN]

are merely served first, and one is expected tn
eat or at least to sample ten or twelve Of the
nfteen or twenty or thirty that are at hand
There is kapusta, which is a sort of sauer-
kraut; studen, jelly of pigs and calves feet;
payusnaya, pressed caviar, imported and
expensive; slices of Hamburg smoked beet.
picked fllets of herring, chopped anchoves,
cheese, olives, each in new guise or with
sauce or dressing that greets the palate with
a tang. With these in Russia it used to
be expected of one to drink copiouslv of cum
min, which tastes something like anisette or
if one preferred, of brandy or cognac for the
Russians had many different drinks as eata-
bles.
Hoover forbid that a truly representative
Russian dinner should be served in exact simil-
itude in these times, for it consists of twenty
four courses or more and is most leisurelv
affair, as in fact, were all meals under the
rule of the czars Russians seemed never to
be in hurry. The reckless dash which Ameri-
cans make at food and call it lunching or din
ing has naturally always been a matter Of
amazement to Russians here. There are many
suggestions to be CLEANED from Russian meal
however, that offer both variety and economy
AS if the twenty-four courses were not suf-
fciently staggering, and as if it were not
enough that the very best of Bordeaux wines
which, strangely enough, were to be found in
greatest abundance in Russia, were ever freely
flowing, when the typical Russian meal was
about half way along, "kwass" was served
Awass, we are told, would seem to US strange
connection which, probably, we should not like
at first. 1t seems it is made of black-bread
crusts fermented, and black bread is made of
rye. The little proprietress periodically urges
that much black bread be eaten these DAYS. be-
cause it is good and wholesome and will helm
in conserving wheat-and she promises the real
Russian recipe. In the ante-prohibition DAVIS
in Russia, either in a private house of the
better class or in fine hotel, like the Hotel
Russo, at the end of the Nevsky Prospekt, this
humble kwass would be served in the most
beautiful of Bohemian glasses
If it were July instead of March, says
madame the propretress, we should be- Of
fered cold SOUP, perfumed and iced and cf
tart taste, another innovation to which our
palates might not take very enthusiastically
at first, but which. if we are in earnest in Gull
tivating cosmopolitan taste. we should proba.
bly, come to enjoy.
Another suggestion that might we'll be taken
from the Russian dinner is the presence at all
times Of fruit as dessert, although fruits, as has
already been intimated, are either imported or
forced.
But here is the carte du jour! And here is
the choicesof two menus for dinner la Russo
in New York. Each of the dishes in these
menus affords suggestions for culinary advent
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-07

Russian dish that the American palate usually
halls with delight from the first To prepare
It take millet, or our substitute barley. ard
the whole grains of buckwheat and oats, saw
. cupful Of each, and boil like rice placing
on the back of the stove when nearly cooked,
that the grains when done may be dry and
distinct. Place in a casserole with piece of
butter, pour over two cupsful of water and
put into the oven. If you wish to be cxtrav-
agant. add cooked mushrooms as the Russians
frequently do. Stew for fifteen minutes and
.crve.
The Russians take the greatest care in tho
preparation of foods for cooking Meats are
all seasoned and spiced before their introduc-
ton into stew or a ragout and the greatest
attention is paid to sauces and graves AS an
example of their preliminary caro- for aavors.
the edible birds were fed on certain berries and
herbs so that when they were cooked the flesh
emitted subtle perfume.
Borschi is sort Of stew made from stock
into which are put cooked beets, cabbage,
green peppers and onions cut into very small
pieces. Just before taking from the fire the
juice Of a lemon is added to this and it is
served with thick sour cream.
The piroshki that is served with borschi
is made by taking yeast-raised dough fin
cidcntally, the Russian cook never uses baking
powdcr-everything is yeast-raised) and
kneading in little butter and raw egg Allow
to raise, roll out to glass-like thinncss, cut
into squares, which to be spread with
chopped meat and fried cabbage Oeft-overs
will do nicely, then fold in rolls and fry in
hot fat till brown.
Blinchiki is another dish which we should
appropriate in the interests both of economy
and variety. 1t is sort of thin pancake
made Of eggs and water, fried as thin AS
leaf and then rolled around chopped meat OF
grated cheese. It may be utilized as dessert
also, in which case the stufing may be of pre-
serves or chopped fruits nuts. Two eggs
will make about twenty Of these cakes and
they are delicious.
Outlets Preobrajensky are chicken outlets
stuffed with sweet peppers other toothsome
mixtures and they much favored.
The Russians kiSselle is luscious dessert.
Take any fruit juice, though the Russians usu-
ally prefer that of cranberries, boiled, strained
starch pudding, pour it into the fruit juice
and serve.
The black bread mentioned is easily made
and quickly learns to like it for variety.
To a little lukewarm water in which quar-
ter cake of yeast has been dissolved add
quart of sour milk and tablespoonful of
sugar. Then mix in sufficient rye -four to
make stiff batter, work the mixture and
knead for fifteen minutes. Cover and let
rise over night in warm place. In the morn
ing knead for fifteen twenty minutes, place
lOaves in creased pans, allow to rise till light
and bake two hours.
This is veritabe war bread, which we may
we'll share with our unfortunate ex-ally,
though we do not eat five times a day nor
dine on twenty-fou courses.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-07

cheese, one-quarter Of teaspoonful Of
salt, few grains of cayenne and the
stiffiy whipped whites Of three eggs. Drop
from the tip of a spoon on a creased
baking sheet (having them one inch
apart and bake in moderate oven.
CHEESE CREAMS
Beat one cupful of thick cream until
solid and add to it two heaping table
spoonsful of grated cheese. salt and pa
prika to taste and one cupful of half-set
aspic jelly. Whip again lightly, divide
into small china cups and chill on the ice
When firm unmould and serve, accom-
panied by crisp green salad.
TOMATO RAREBIT
Put two tablespoonful of butter into
the chafing dish and when melted blend
in two tablespoonful Of -four Pour on
gradually three-quarters Of a cupful of
milk, and as soon as the mixture thickens
add three-quarters of a can of strained
and stewed tomatoes mixed with one third
of a teaspoonful of baking soda Have
ready two cupsful of grated cheese; add
as soon as the cheese melts add one egg
lightly beaten and salt, paprika and mus
tard to taste Serve on hot toast slices.
CHEESE CROQUETTES
Melt one tablespoonful of butter, blend
in one tablespoonful of flour and add very
gradually one cupful of milk. Cook over
hot water and stir constantly Until it
thickens and boils. Season rather highly
to suit the individual taste with a little
mixed mustard, salt and pepper, and stir
in the beaten yolks of two eggs. Set
away to cool. When thoroughly cold. mix
in two neaping tablespoonful of grated
cheese, either American or Par.nesan.
Form with Toured hands into small Gro
quotes, dip into cracker crumbs, then in
beaten egg, again in cracker crumbs and
fry in deep, hot fat. These are delicious
with salad course
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-07

Which, being interpreted, will read as fol-
lows:
Chtchi, for example, is soup made Of
diced carrots, barley, fennel and cabbage,
stewed up with leftover bits Of lamb, and
then fascinating taste is impaired by tho
prunes that are stewed with it.
The kascha, that on one Of the menus is
served with chtchi, but which may also be
reserved for use with the meat course, is
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-07

and mash Add for each four potatoes,
four tablespoonful Of grated cheese, salt
and paprka to taste, one lightly beaten
egg and mix to make quite soft. Fill
into the shells and brown over.
The potato cones are made from
creamy mashed potatoes, formed into
cones brushed over with egg and then
busted thicllly with grated cheese Brown
in a very hot oven. To prepare eggs
with cheese break into buttered
baking dish the desired number of
eggs, springe with salt and paprika, cook
in moderate oven, sprinkle with grated
bread crumbs mixed with grated cheese
and cook for couple of minutes longer
Supplies at the butchers will consist
of one pound and three-quarters Of NUT
ton chops at 80 cents pound, one pound
of stewing veal at 20 cents a pound and
a slice of salt pork for 5 cents, one
pound and a half of sirloin steak at so
cents and one pound and half of breast
Of mutton at % cents a pound.
At the fish market: One roe shad
at 80 cents, one pint of oysters at 80
cents and one pound and half Of sal
mon steak at 40 cents pound.
Eight quarts Of bulk milk at / cents
quart, three one-quartcr pints of cream
at ~ cents each, two pounds of butter
for table use only at 81 cents a pound,
half a pound Of olco at IS cents, and
two dozen eggs at As cents will be re-
quired to follow the menus as planned
The approximate marketing prices should
run at about the following figures for