davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1918-05-26
CLAM BIsQuE


1-16 teaspoonful 2 dozen clans
! quart milk pint water
tabespoonsful corn / small onion. no;nc.d
starch sprip nars1ev rs;ncsd
Paprika 2 cloves A~eN
Carefully wash clans and boil them until the
smells open easily. Remove meat from the shells
ana cnop 1t very fine. Add minced onion, parsley.
cloves and mace. To this add the strained broth
from the clans and simmer the mixture for
thirty minutes. Scald nearly all of the milk. mix
the cornstarch in the rest of the cold milk and
add to the scalded milk. Allow it to coma to
DON and strain the clam mixture into it. Serve
no'' sprinkle with little paprika and add a tea
spoonful OF whipped cream to each serving
4. NJ B., Marblehead, Mass.
For IS cents enough can be made to s.rv. eu.
or six persons s
NUT KISSES
white OF egg, beaten cupful almora,
cunt1 .u blanched and chopped
MIX white OF egg with brown sugar Add
.'moads. Drop scant teaspoonful on buttered
. .'"'. oaks IN slow oven until brown. II oven ia
100 NOT cookies will spread.-Mrs. ]. J. R. Nav
ark, N. j. - - w. Ne"
"ainuss or other nuts may Be used instead Of
sns almonds This recipe will yield about two
dozen pieces and costs 20 cents
New-York tribune., 1918-05-26

IN layers and sprinkle sugar over each layer,
using equal weight of sugar and Strawberries
When the mixture is about four inches deep
heat slowly to boiling point and boil ten min
utes after bubbling begins. Skim carefully
Pour on to dishes in layers about two inches
thick. Cover with glass and place in sun for
two or three days or until the berries become
plump and the juice is like jelly. Stir every
twelve or fifteen hours. Then put into steril-
lied jars or tumblers, and paraffin.
Strawberry Juice
Fruit juices make delicious cooling summer
drinks, as we'll as foundations for sauces,
jellies, desserts, etc.
Use ripe berries; wash, then hull. Put them
in an acid-proof kettle with enough water to
keep berries from scorching. Use wooden
masher to crush fruit. Place over fire until
we'll heated, but do not boil. Press through
jelly bag and pour into hot sterilized jars
Fill within one-haf an inch from top, adjust
rubber, partially seal and heat for forty min
utes at 1867 Fahrenheit. Do not allow to boil
This gives better taste and color
New-York tribune., 1918-05-26

while cooking. When the temperature reaches
2l9o Fahrenheit stop cooking and pour into
shallow pans to cool. When cool fill into hot
sterlllzed jars, adjust rubbers, partially seal
and sterilize for twenty minutes in hot water
bath Remove, complete seal; when cool wrap
to prevent fading and store in cool place
if possible.
Sun Preserved Strawberries
For making sun preserves use firm rim.
berries, and if possible preserve them the
same day that they are picked Hull and
rinse, then place in single layers on shallow
platters Sprinkle with sugar and pour over
them hot syrup made from equal quantities
OF sugar and water brought to the BOILING
point. Cover with glass and stand in hot
sun from twelve hours to two days, DEPENDING
on the heat Of the sun. When the Juice !.
thick and jelly-like, pack in hot sterilized lars
ADJUST rubbers and partially seal. Sterilizo
IN not water bath for twenty minutes.
Another method of sun preserving str.w-
berries is as follows:
Place hulled and rfnsed berries IN q ke++,.
New-York tribune., 1918-05-26

notes more thorough sterilization in a shorter
time of boiling. At the same time it firms the
product, sets the color, and shrinks the food so
that it contracts less under processing and
you get fuller can.
The tender green vegetables like spinach,
string beans, chard, asparagus, peas, etc., are
placed in live steam for from to Is minutes,
while corn, beets, carrots and the hard fruits
go into boiling water. For treatment with
live steam regular steamer "a double boiler,
that is, with the bottom Of the upper pan per-
forated) is IDEAL Be sure to allow yourself
plenty Of clean cheese cloth; put the prepared
vegetables in this, knot it and drop it into
the steamer or boiling water. Then it is readily
removed with the useful pincers, which are
New-York tribune., 1918-05-26
SPECIAL CANNING EOUIpMrNr
TESTED AND ENDORSED nv r,~
TRIBUNE INSTITUTE
DE WITT v. WEED, Jk.
Engineering Expert
LOUISE NJ. WILLIAMS.
Domestic Scientist
sTONERs, PITTERs. ETC.

Il
CROWN PITTER-Price, 25 cents. Mad. 4
ths Crown Pitter CO., $40 Leader w ~
Building, Cleveland.
PEERLESS FRUIT AND yrcFTtp,,
EYER-Price, 10 cents Made hv II. -.
Hardware Speciality Manufacturing r.
4410-441S Ravenswood Ave, Chicago
NEW STANDARD CHERRY STONEp NJ
60-Price, S1.50. Made by the New sts.S
ard Hardware Works, Inc, Mount Iov
Penn. sos'
RoLLMAN CHERRY sEEDER No
Price. s125. o.
RoLLMAN CHERRY sEEDEp M
Price, s125. %
ROLLMAN PEACH sToNER NO. e-pr,
40 cents. Made by the Rollman M.ns
featuring Co., Mount Joy, Penn.
JAR LIFTERS AND HOLDERS
HOLD-FAST LIFTER-Price, 10 cents w.s.
by Hamblin & Russell Manufactuyinv r.
Worcester, Mass. o"-
ECONOMY FRUIT JAR LIFTER-pr;ca >.
cents. Made by Kerr Manufacturing r. y
Sand Springs, Okla w.
SILVERS SURE HOLD FRUIT JAR LEFT
ER-Price, 20 cents. Made nv SiIva. q
Co.. 304-314 Hewes ST., Brooklyn. n. Y
FLANDERS FRUIT JAR HOLDFR--ps..
IS cents, 81 and s1.25
MILLER JAR HOLDER-Priees. * "a
and 25 cents.
PERCY SINGLE JAR HOLDER-Price !.
cents. Made by Hamblin & Russell Mann.
featuring CO., Worcester, Mass.
HANDY FRUIT JAR HOLDER-Pr;ce. Ga
cents set of six. Made by the Ee,,
WIRE Products Co, 2O8 Wabash Ave
Chicago. &''s'
SILvER'S CANNING FRUIT JAR Hoy nrp
Confc
yer q Co., 304-314 Hewes St., BROOKLYN
N. Y. ~
JAR OPENERS
WIZARD FRUIT JAR WRENCH-pr;,s *
cents. Made by the Ideal Sanitary Mann.
featuring Co., New Carlisle. Ind.
PERFECTION LIGHTNING Jar oprvrp
Price, 25 cents. Made by Perfection
Jar Opener Co., 1875 State ST., Boston.
FRUIT PRESSES
ENTERPRISE FRUIT, VINE AND JELLY
PRESS NO. 34-Price, s5. Made b,
the Enterprise Manufacturing Co., Sd and
Dauphin Sts., Philadelphia.
NEW STANDARD FRUIT AND Lam
PRESS-Prices, S., 81 and SO. Made by
the New Standard Hardware Works. Iur.
Mount Joy, Penn.
CHA1lLLON hED SCALE NO. 344E-Price
$3.50 to So. Made by John Chatillon
Sons, 81 Cliff ST., New York City.
USEFUL CANNING UTENSILS
Double boilers, steamers, preserving kettle,
colanders and saucepans
WEAR-EVER ALUMINUM--Made by tn.
aluminium Cooking Utensil Co, New
kensington, Penn.
ALADDIN ALUMINUM-Made by the Cleys-
land Metal Products Co., Cleveland.
WEST BEND ALUMINUM--Mad by the
West Bend Aluminium CO.. West Bend
Wis.
LlSk ENAMELED WARE--Made by the
Llsk Manufacturing Co., Canandaigua,
N Y
Prices subject to change
New-York tribune., 1918-05-26
Vbf Ubrltt of Co=operatibt Buping
Dbat @be @rtbune 9nsttute consumerg' Clubs
Can 5ane for 1eou

Always been difficult because
the expense of handling
by
tana - ~ ~ A"A1As ~1"' o"e 1ooo
coss the to dollar do
before IL makes
get food handno
are buying and selling We
proving that profitable Ctv c+
rem ~ ~AAN A'e" AoiA o''y conouon
10 you know that forming va do7en
Eggs a' ume you can
any amount you want of the following 1920
out0r hlghest grade
o 9ccnts 1
Potatoes
an the list
kn
we butter Mound s
eh o1 nandhng delivery
han this S e " A Nosef
LOU can save many Thrift Stamp
pelaune IN your buying Purchasing
the
ouvef always at the disadvantage
uyng
TELEPHONE MoRNascsDE 1884 77ss s7zs
to leave o for e in organizing c,uh
New-York tribune., 1918-05-26

aren't used with the old open kettle method of
cooking the vegetable or fruit and putting it
into the can With the cold pack method they
are essential.
And, by the way, the name "cold pack"
was chosen because the product is not filled in
to the can cooked; it is only blanched, then
cold dipped and packed; but the addition of
boiling water to the jar rather spoils the ap-
propriateness Of the name which has been
stumblingblock to many
This double shock-the steaming or boiling
for few minutcs-then the cold dip till
chilled, and then the treatment with boiling
water or syrup in the can washes away some
Impurities, lowers the vitality of the threaten
ing bacteria that cause spoilage, and so pro-
New-York tribune., 1918-05-26
UTENSILS FOR PREPARATION
OF PRODUCT, BLANCHING
AND COLD DIPPING
By ANNE LEWIS PIERCE
Director, The Tribune Institute
<fT~HE lahorer is worthy Of his hire" and
I the workman has right to the tools

<fTNHE lahorer is worthy Of his hire and
the workman has right to the tools
of his trade. The Israelites, though
they had suffered many other things with
patience, revoted when called on to make
bricks without straw. Women are always
trying to do that very thing. In no house
hold operation the appropriate tools more
necessary, time saving, and more
effective than in canning. The process is
practically the same for all products, but calls
for a swift, careful repetition of certain simple
operations under conditions of laboratory
cleanliness and precsion-and the utensils
used, the tools for preparation of vegetables
and fruits, and their arrangement, all mean
much in the saving both of time and of foods
For instance: Is there any task more labor
ious and tine-consuning than pitting cherries
by hand? Why do it when there are two ma
chimes at moderate COST into which you can
feed the cherries as rapidly as possible, turn
a crank, and have the cherry drop out one side
and the stone the other? This isn't only saw
ing ones time: it means that you can put up
more if the labor is decreased the product is
fresher. and you can get your fruit into the
processer and be about something else while
it boils and then you can fill your Gamer over
again.
A simple trick like bending tablespoon at
right angles to the handle means that you
fill more rapidly, spill less, and have
just the right implement for pressing down
the food in the jar and so insuring a tight
pack. This saves jars and your product looks
better.
A small knife that just fits in the palm Of
the hand is comfort in peelng many vege-
tables, and curved blade simplifes pulping
grapefruits and oranges. Any woman who
has dived into steaming clothes boiler
after hot, wet, slippery, heavy jar of fruit
knows that reliable litter, one that never
slips and calls for the least strength, pays for
itself the first day of canning and earns all
sorts of compound interest before the summer
is over, not only in strength saved and ner-
vous strain avoided, but in actual jars res
cued from slipping, breaking and wasting the
precious contents.
The jar holders with high balls that come
above the boiling water are very convenient,
but of course if many jars are being processed
at once this way out Of the difficulty is more
expensive than the Of single litter.
pineapple eyer, an apple corer, jar opener,
are all minor devices that conserve ones hands,
ones temper and ones time.
When it comes to making jellies, or fruit
juices, small fruit press is q great boon,
giving more economical and rapid results and
preventing the staining of the hands There
are two types, the pressure plate and the
scroll model which is related to a food chopper
and works in the way. Both kinds clamp
to the kitchen table and are operated by hand
but with little effort.
good scale is the friend of every careful
housekeeper, but in preserving time it is
New-York tribune., 1918-05-26
Strawberry Jelly

In making strawberry jelly it is necessary
TO nave some of the pectn supplied by other
juices, because strawberry juice contains verv
little of this jelly-making substance. Apple
juice is very often used with the Strawberries
Inc proportions are two parts of medium riue
apple juice to one part of strawberry Juice.
Add three cupsful of the combined Juices and
stir over fire until the sugar has all dis
solved Then boil rapidly for several min
utes until the liquid responds to the "two drop"
test (when two thick drops fall from side Of
spoon at the same time) Pour into hot iellv
glasses, and when cool cover with paraf6n.
Currants are often combined with the straw
berries to make the jelly using two quarts
OF currants with ten quarts of Strawberries.
Cherries (Cold Pack Method)
Place washed and pitted cherries in hot
ster1llzed jars, adjust rubbers, add BOILING
water to overAowing, partially seal and steril-
lze for thirty minutes in hot water hath
twenty minutes in water seal outfit, 214o. or
twelve minutes under fve-pound pressure
seal and label.
II sugar syrup Zone cupful sugar to two
cupsful water) is used in place of the boiling
wafer proceed the same way, but only sixteen
minutes IN the hot water bath at 212o is re.
CURED, Twelve minutes in water seal outfit or
ten minutes under fve-pound pressure.
Cherry Preserves
10 one gallon of cold water in a kettle add
ten pounds of pitted cherries. Bring to boil
and boil slowly for eighteen minutes, then
add twelve pounds Of sugar and boil rapidly
few minutes longer (219o Fahrenhet) Fill
into jelly glasses and when cool paraffin or
pack in hot glass jars, adjust rubDers and
partially seal. Sterilize twenty minutes in
not water bath or fifteen minutes in water
SEAL 214o. Seal and label
Sun Preserved Cherries
Remove stems and pit cherries. Put fruit
in preserving kettle, in alternate LAYERS with
sugar, using equal weights of sugar and
cherries. When about four inches deem heat
slowly to boiling point, then skim carefully
Boil ten minutes. Pour into dishes. having
mixture two to three inches deep. Place un-
der glass in the sun for three or four davs
When fruit is plump and the juice is ielly-
like put in sterilized glasses, and paraffin.
Dried Cherrie.
Remove stems of cherries and nit
Spread on trays to dry Q1Oo to 1850 Fahran.
heit at first) Or wash and remove surface
moisture. Spread whole on trays. Dry two to
four hours beginning at no. Fahrenheit and
raising the temperature gradually to 1907.
Place>dried cherries in bowls or boxes cover
with cloth, and condition" by STIRRING ever,,
twelve hours for several DAYS to insure nm;
Aor" ory1ng Then pack in fibre containers
cover and label Air-tight sealing is not
necessary but the boxes must be insect and
dust proof. "''0
New-York tribune., 1918-05-26

especially needed. Be sure that you have an
accurate one, for lying scale is first cousin
to an unreliable clock. The spring balance
type is the approved one and should be hung
from the wall on a bracket.
The still life study of the equipment for
the preparation Of the products, together
with the list offered, will enable you to choose
the tools most needed in your individual case
The other preliminaries in the cold pack
method are the blanching and cold dipping
and most essential they are to this canning
method, both to it's success in thoroughly ster-
iizing the food and the improvement of its
quality, firmness, color and preventing of
shrinkage in the jar. Don't imagine that
these preliminaries mean nothing because they
New-York tribune., 1918-05-26

W7ATcH7. your chance and can every
" fruit and vegetable when it is at it's
height. Strawberries and cherries
are the first fruits to think about Many
housekeeper laments the fact that the season
has slipped by too rapidly, and wakes up to
find an empty space in her pantry shelf where
the jars Of somebody's favorite fruit or vege-
table should stand. Don't neglect to try them
ALL even few jars of each variety means a
we'll stocked cupboard by the end of Sep
tember.
We are all aware that the woman who starts
in to be converted to canning versus preserv-
ing and the use of the rapid and simple cold
pack method is apt to backslde, if she tackles
Strawberries first. Strawberries are the poor
est thing canned that we know about. They
Will fade and shrink more or less, usually
more. The berries canned in thin syrup
are good, and by no means to be despised if
sugar Is scarce and Strawberries are spelling,
but they are not handsome pack and the
preboiling with some sugar before canning, as
recommended in the second method suggested,
gives better results. Also the Strawberries
are not so successfully dried as other fruits. as
it takes them long time and they are natural
ly seedy.
The cherries, on the other hand, are most
satisfactory canned either with plain boiling
water or sugar syrup, and the pitted cherries
dry in reasonable time and are most palat
able either to eat raw or to use in buildings.
pies, etc. If soaked only a few hours thew
will not have the fault Of being too watery.
and make an especially delicious winter time
Cherry pie"
nd ~ D.
Hull berries, then place in strainer and
rinse by running cold water on them. With
large spoon carefully fill the hot sterilized
jars with berries. Adjust sterilized rubbers.
nil jar with boiling syrup 1.-TWO cups sugar to
three cups water), partially seal and sterilize
either in hot water bath for sixteen minutes.
IN water seal for twelve minutes or under five
pound pressure for ten minutes Remove
from Gamer and seal. When cool wrap to
prevent further bleaching. Berries canned in
this way rise to the top of the jars and give
a rather poor appearance.
Strawberries canned by using the modified
open kettle method will not rise to ton Of
syrup.
Canned Strawberries (Modifed Method)
10 one quart Of berries which have been
hulled and rinsed add one cupful of sugar and
TWO tablespoonsful Of water. Boil slowly in
an acid-proof kettle for fifteen minutes Cool
berries and allow them to remain covered in
kettle for several hours. Place all in hot
steriiized jars. adjust rubbers, partially seal
and sterilize eight minutes in water bath.
Strawberry Preserves
10 one quart of water add eleven pounds
OF sugar and eight pounds of prepared berries.
Cook slowly at the boiling point and skim
New-York tribune., 1918-05-26
1t Has Been My Experience

One of my friends keeps a supply Of or
dinary blotters In the kitchen where she csr
reach them quickly They come in YER
handy whenever any grease spatters on ths
clothes or on the table linen, as the blote
will take up most of the grease if it is uset
at once. The blotters are also useful in tax
ing up the stains of fruit juice. ete.-Mn
w. I. O., New York City.
New-York tribune., 1918-05-26

Save the whey when making cottage chee
ana use it to clean silver. Lay the silver :
bowl Of whey until it is clean The whos
sour milk makes an excellent cleanser 10
heavily chased silver. Simply lay the ps'
to be cleaned in the sour milk Rinse With
warm water and dry.--Mrs. L. E. l., Hn'
thorne, NJ Y.
New-York tribune., 1918-05-26

Carrots, parsnips and sweet and white pc
tatoes can be boiled together and retain the
individual flavor if the water is boiling hs!
when they are put in and they are not salts
TILL ready to serve. This saves gas and exr
dlshes.-L. V. H., New York City.
New-York tribune., 1918-05-26
Tested and Endorsed Recibes

The Tribune Institute ocll pay 81 for all
accepted recipes Those zyhich conserve
cheat and sugar and use dairy products, fish
and fresh vegetables are especially sure of
q zceIcome
Norwich bulletin., 1918-08-23
BREED THEATRE,

Again today and Saturday the Breed vii. present a bSSner double feature bill The first being Ann Pennington, well known danseuse of the Zeigfeld Follies in her latest Paramount pho- toplay, Sunshine Nan" The story tells of an ambitious little slum girl who rises to become the wife of a successful inventor. There are tre mendous obstacles in the way of the transformation, however such as be- ing accused of crime she never com- mitted. and fighting her way up aft erwards as an office girl and stenog- rapher; but she turns all this to good account and lends a helping hand to many of her old friends. It is a thSill- ing story from beginning to end and it abounds in queer types of humanity which are portrayed by clever artists.
 Monroe Salisbury in the fve-part B1nebird photoplay, The Eagle" is the second feature of this bill. This is a thrilling western draIua back of which rests a great idea. It confronts a situation where the law offers no redress yet even he. strong man that he is, and right as he is. cannot rise above the law and fail to pay the price of its violation. The story moves consistently through a maze of he- roic incidents to logical and happy conclusion.
 The Hearst-Pathe news completes this banner bill for today and Satur- day,
Norwich bulletin., 1918-08-23
HUMOR OF TAF: DAY

Doc-Did your son get letter at college?
 -Yes-from the faculty sending him home-Judge.
 Robson-Do you think fishes can hear?
 Dobson-I should hope not. Listen to old Smith--he,s smashed his rod: -Pearson's Weekly.
 "A scientist states that wearing too much clothing is bad for the health" 5cs.
 Our girls seem healthy y'-Louis- vile Courier-J JournaL
 ''Ain't this q fine .resterent, BiIl?'
 Tt certainly is, Maria"
 Bill, ask the band 10 play a little slower. I can't eat as fast as they're playing. ."-London Answers.
 You really think that he's a game
 You bet he is! Why, he's as game as married man says he'd be if he weren't married! !"-Buffalo Express.
 50 you're goin' to work" said Meandering Mike. You bet am," replied Plodding Pete. The |. w. W. has took all the l dignity out -ot- loafn', ,.2"'-W ashington Evening Star, sh- -Es55l.-z
 Do you know what aan Italian ] greyhound is, Willie?"
 Yes. sir. He's a high-bred ami nal" t e-ss5s
 And what is a dachshund?" | Its a low down German dog"- Yonkers Statesman,
 Are you quites sure you have never made love to another girl?' Positively, my dear. I realize now 1 that when I thought I was making love to other girls it was mere camoufage, without either depth or meaning" - Birmingham Age-Her- aid.
 ' "A primrose by the rivers brim, ] a yellow primrose was to him, and it was nothing more What does that line mean?" Well, it means that to a poet a i primrose is something to throw a fit ] over, while to a botanist it is a | grandifiora." - Kansas City Journal They were looking at the kanga- roo at the, zoo, when. an Irishman said@. Beg zPsrd8n, Sir, ehwat kind of creature is. that-?" se | Oh" said the gentleman, that is a native of Australia
 Good hivins!" exclaimed Pat 1 ''an' me sister married wan O them" I-Boston Transcript.
Norwich bulletin., 1918-08-23
SALEM

Mrs. Earl Brown visited North Lyme relatives on Sunday.
 Mrs. Henry Rogers is spending the week with relatives at North Plains.
 Charles Tiffany of Wallingford was caller in town on Monday
 Mir and Mrs. Harry Tisdale of New London are spending a few days at Mill Valley bungalow.
 Richard Tibbetts was a caller in Norwich on Monday.
 The '. P. s. c. E. meeting Sunday evening was led by Dwight Marvin. A duet was sung by Miss Olga Schwab of Brooklyn N. T.. and Nathaniel Clark
 Mir and Mrs G. J. Murray and children were callers in Hampton and Greeneville on Sunday.
 Elmer Chadwick, employed in Bridgeport, was a recent caller at his home here.
 Lubin Wheeler was a caller in Hampton and Elliott Sunday.
 The Misses Edith and Nettie Locke of Natick, R. l.. are spending 8 few days with their aunt, Mrs. S. A. Tib- betts.
Norwich bulletin., 1918-08-23
THE KALEIDOSCOPE

Hakki Pasha, Turkish Ambassa dor in Berlin, died on Monday after 10 days illness.
 Parcels are again accepted for transmission via Switzerland to pris oners of war ip Turkey
 Sir Joseph Larmor has been awarded the 'Poncelet mathematical prize by the French Academy of Science.
 Bulgarian communique, July 2S;- In the region of Monastir, after a fight in the air, an enemy aeroplare was brought down in flames behind our lines. 'a ITS
 Bolshevist official scommunique as sert that ir the majority of the Rus sian provinces the harvest prospects, according to the Bolshevists, are above the average.
 The Austro- Hungarian authorities at Lublin have been obliged to follow the example of the Germans in Warsaw in the adoption of severe measures to put down bandits.
 Thirty thousand women and girls, says the Rotterdam Maasbode. are now engaged in army work in Austria, thus releasing a large number of sol- diers for work at home.
 Sir Maurice de Bunsen's Mission to South America has left Quito for Pan oma Its reception in Ecuador by the Government and all classes of the community Was most enthusiastic.
 French Eastern report:-Two suc- cessful attacks were made on the Bull garian positions, one by British troops to the west of the Vardar, the other by Serbian troops.
 The Ukranian Minl-,ry of the In- terior has been empowered to refer cases Of misdemeanor and crime to the military Courts when necessary instead of the ordinary civil courts.