davidaulloa/AmericanStories huggingface dataset:
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

sWttttnIIB SONIC OtIltr
sweet may Just rs well
be used. Those who
have never taken the
trouble to care for O
hive OF bees are finding
that one hive. II well
cared for. will produce
Gu or more pounds OF
honey. with plenty left
for the bees to winter
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

ulshes are pOpuIhr Tor IN
appetizer. for late sup
pers. plcnics and lunch
cons.
oeviIed Chicken Legs.
Take the second joints
and the legs of a roast
Ing or a spring chicken.
reservina the breast for
salad. Divide the parts,
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

In the game Of life the one-aFnGl
man plays a lone hand. =
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30
sUoARLEss SWEETS.

II Is our patriotic duty to save
sugar. In many Of the dishes needing
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

1t takes wise young man not -
write q love letter.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30
HIGHLY SEASONED DISHES.

Foods highly seasoned with condi-
ments are called deylled food. Such
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

Most people are two-faced. and q
few are three faced
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

Philadelphia now has a street rail-
way skipstop system.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

Nothing Is more pointed than the
finger Of scorn.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

New York is peeved over the use Of
Grants tomb as n billboard.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

TAssse yess sssi - high. that cen
The sniis e yesr heroic ehssr may
Above the foods of earthly agoniea
Mrs. Browning.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

Gold brick purchasers are born of.
ten enough to keep the manufacturers
from going out of business.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

One for Each.
Mrs. Houlihnn-Wan divorce would
De no good: Oh want two nv them.
Lawyer-Whnt do you meanq
Mrs. Houlihan-io do be Twin q
ioobie Ioife.-Boston Evening Trnn-
script.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

Nashville.-Gov. Rye on the recon.
mendation OF the supreme court has
pardoned r. q. Rather. convicted In
Shelby county OF grand larceny. Rath.
er had In his possession property b.
longing 10 another which he had
bought from a third party with 20
knowledge OF how the third party had
obtained possession OF the property
other than legitimately. This fact was
not established in the trial and Rather
was convicted.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

Deputy Auditors Ware and Puryeo-
returned from Brushy Mountain, where
they checked up the accounts at the
prison. Auditor Anderson and Den
uty Puryear left for Memphis to aud
the books OF the West Tennessee
Normal.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

The wreck occurred on the n st
vile. Chattanooga & St Louis rail IA
about IL miles from this city. Y 81
the engine. pulling IS empty cars. 8u
taking only one car with u. droppel
through the trestle into creek abo 5
feet below.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

Conductor James 4. shriver added
to the list OF dead as q result Of a
trestle giving way under the engin OF
freight train headed for NashvilI.
from the Old Hickory powder plart
August rs. Shriver is the third vic
tim Of the wreck. Engineer N. G. Terry
and Fireman Ernest Smith having
been killed instantly.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

Lexington.-Rev. w. A. 0augh hal
resigned the care OF the Baptis
church at Louisa, KY, wheeo la
been pastor for term OF yonr1 ~
has returned to this section. v11o y
is doing evangelistic work.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

Every industry and manufactor
Tennessee Shich IL now equippe q
which can be rapidly and easily q J Z
red TO produce goods. articles n
other essentials OF war. needed "A 4
United States government. has e
requested 10 DO so by w. r. Myer.
fuel administrator. His plan 10
up the production Of war materid :
the state f. heartily endorsed by M
Tennessee Manufacturers asaocial Jon
Lexingtoa.-A large and enthUsi ~
Rcd Cross Society vas organic a
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

Chattanooga.-Conflict has arlooo
here between officers who have ~
active in an effort to intercept I1uucg
coming into Chattanooga and - -.
ficials of the terminal station and ~
Pullman company. Orders have 49,
issued BY the Pullman company = ~
conductors and other employees noo -
permit the wholesale searching OF suit
cases belonging TO passengers in tran
sit or those whose destination In Chat
tanooga.
The Sneedville news. (Sneedville, Tenn.) 191?-19??, 1918-08-30

Louisvf1o. ky.-AmonD & a !
yates Of ~ inst amy go D
lains and approved cnnDhi
dates 1t Camp zachary ny
Frank Carl Shirley. PresbytS
s. A. Knoxville; Roy Haml
Disciples. Nashville: Char
Wauford. Baptist tSouth). oDg|
Noah Wellington Williams a
GAINESVILLE: Blair Theodore I y
tional Baptist. Memphis. ~
commissioned a lieutenant
ITuifad Sfafaa army
New-York tribune., 1918-07-14
Blueberry Mullins

Mix together three cupsful of barley
or oat flour, five teaspoonsful of baking
powder, one teaspoonful of salt and one
tablespoonful of sugar Mix in gradual
ly one cupful of skim milk, one lightly
beaten egg, scant quarter of a cupful
OF cold water, one-quarter of a cupful
of corn syrup and one cupful or more of
blueberries Mix well, fill into creased
muffin pans, let stand for twenty min
utes and bake in moderate oven
Gooseberry Fool
The name of this dish, like many
others, comes to us from the French.
Spell the word fool as it was originally
toule, and it means pressed" Cut the
tops and tails off of generous quart Of
gooseberries, put them into Jar with
four tablespoonsful of water and two of
brown sugar, set the jar in a vessel of
boiling water and let simmer until the
fruit can be mashed Press through a
puree sieve and to every pint of the
pulp add sugar to taste half a pint of
stiffiy whipped cream and a quarter of
pint Of rich milk. Beat the mixture un-
til very light, and fill into tall, slender
glasses. Serve very cold.
New-York tribune., 1918-07-14
By VIRGINIA CARTER LEE

HUEL conservation in summer cook
ing means comfort as well as
economy, and with the aid of
nreless cooker and by serving no cooked
desserts, or only those that require heat
ing, such as junket and fruit charlotte,
this can easily be accomplished.
Get out the chafing dish and use it on
the breakfast table Why limit it's joys
to the supper and luncheon table? The
creamed eggs, fish hash and even the
1rlen hominy can be cooked in turn
while you are enjoying your fruit or
cereal Remember also, that on tor
rld morning in midsummer a cold cereal
WITH fruit, an appetizing vegetable sand
wlch made with war bread and coffee,
either hot or iced, will make an ideal
summer breakfast with practically no
cooking at all.
Only three meat dinners Qarnb ana
Veal) are used during the week, with a
can OF boned chicken (utilized for lunch
con and to give flavor to the baked,
stuHed peppers planned for the evening
0nner on the same day.
:, Inc price of the chicken is included in
tne grocery bill and does not come un-
aer the meat purchases. Do not buy the
minced OF devilled chicken; this may be
sood 1or sandwiches, but it is not to be
recommended for dishes where the meat
Is to be cut in cubes or sliced. Always
take the chicken from the tin at least
Two hours before it is to be used, rinse
IN u cold water and chill on the ice after
1t Is thoroughly drained.
IN making use of the fireless cooker
IN the various recipes care should be
exercised to follow the rules and direc-
uons that accompany each individual
cooker. The general principle is about
the same in each case, but every cooker
mas ma Its own idiosyncrasies, and sometimes
tnese must be humored. Also do not
plane the cooker if tough beets, fowl
Ok Ok meats are not cooked in the stipulated
ume. Even with coal range old hens
New-York tribune., 1918-07-14
By CORA MOORE

vt WAS back in the piping days of peace
and plenty that we regarded food with
i that degree of nonchalance which enabled
rs TO take no thought for what we should
sat or what we should drink; nowadays it is
n.cessary to do considerable thinking about
f,od if we would continue to eat and drink at
al So in the interests of thrift and economy
4 Is even meet that we should journey abroad
from time to time to learn of other peoples
ways and means with foods.
Fortunately, it is possible to do this without
having to brave submarines or to take any of
the other hazards incident to travel in war
time. for right here in New York are repre-
sentative eating places Of almost every nation,
and II is quite possible to dine la Francaise
tonight be transported to Holland tomorrow,
70 try the next evening the cooking of Spain
Il Italy, of Bohemia, Turkey, Mexico, China
- Japan. to have a New England dinner or
n test the dishes of Creole cook, each time
sEnid it's own surroundings.
Already we have had dinner in Russia via a
hightful little restaurant in the heart of the
ety and few blocks up from there we may
meet in India and dine the Hindus do
Not on curry alone, despite the fact that cur
res seem to be about the only gastronomical
creation that the average person associates
with the East Indian cuisine 1t is amazing
what things culinary they can teach US, how
many ways of cooking and serving they have
that we never appreciated which are directly
applicable to our own foods and should be at
once incorporated in our own system of do
mestic economy.
1t is similarly true that they have number
Of principles precepts appertaining to foods
that might to good purpose be adopted by u.s.
For instance, they prize higher than any other
drink clear water, and the majority of Hindus
scorn taking tea or coffee with dinner. Then
It is against their religion to use animal fats
IN cooking, SO they substitute vegetable fats.
They have more ways of cooking and serving
eggs, rice and vegetables than we could even
imagine, for comparatively little meat is eaten
among the Hindus and they have few worth
while fish What meats and fish are partaken
Of, however, are cleverly dealt with, the for
mer usually cut into bits-their menus rarely,
If ever, include roasts-and the latter, the
fish, served not so often with sauces as they
are marinated or spiced-
The chef Of the Hindu-place-of- -dinine-in-
New-York answers quite adequately to the
descriptions of Hindu cooks in "Oriental
Tales fierce he appears with the destiny of
nations apparently weighing upon him), and
ne explained among other interesting truths
that cooking IN India varies with caste. the
Anglo-lndian, for example, keeping to much
more modified diet than the Hindu, who lives
chiefly ON rice, peas, fruit, milk, wheat and
ghee, sort of clarified butter
New-York tribune., 1918-07-14

4 Peaceful Lesson From India in Our
FaUorite War Pastime
of Hoouerising

Every Hindu he went on to saw. els cana-
BILE of making curry so delectable that YOU
would declare he could have received his in
spiration for such a dish from no lesser
source than Buddha himself, but,' he added,
the art Of Hindu cookery does not stop with
curries-it begins there" And the few Hin
dus who have drifted to New York and the
many English who, for one reason or another
are here, all of whom have found their wav I'M
to this Hindu restaurant, will answer CAV.
ayr or its equivalent, with loud acclaim. for
there are besides the curries, strangely deli
cious little cakes, preserves and other sweets.
spicy pickles and variety of other good
things of which few of us over here have even
heard
Two Indian Dinner Menus
The fierce looking chef salaamed the pleas
ure it would be to contribute some of his
choicest recipes to our food economy camnaion
and from the list he suggested these menus
which, he said, were representative ones
DINNER MENU
NariaI K0 Soup
Goorda
KohLenumon
HnlaUue Zarddk
Narial Ka Soup
Scrape the inside of two ripe cocoanuts very
hne and place in saucepan with white stock
and blade of mace and simmer for half an
hour Strain through fine sieve. Have
ready the beaten yoks of four eggs and
nttle stock, with arrowro OF to thcken the SOUP.
MIX the latter to a smooth batter add grad
ually to the soup and let simmer verv gently
stirring all the time. Half pint Of rich
mix Will De satisfactory substitute for the
eggs. In India buffalo milk is used. but that
IS not 10 be had in great plenty in New York
Cut lambs kidneys the broad way skewer
them fiat and lay in marinade of oil, vinegar
sliced onions, chopped parsley and pepper
After an hour or two broil slowly over clear
hre basting with little butter Law on
hot platter, put little butter in centre of
once.
Mash together any vegetables, such as cab
bage, carrots, beans or broccoli Ia hardy eau
lifower) and add the same amount of mashed
potatoes. Add pepper, SALT butter and enough
milk or broth to form thick paste and stir
over the fire till hot Then mould and turn
out for the table.
Halwae Zardak
Peel young pumpkin thin. Stick it full of
cloves and boil until it is half done; then cut
it into pieces, throw away the seeds, put into
a saucepan with more cloves, mace and cinna-
mon tied IN muslin, two lime peels, orange
peel and juice and sugar to sweeten and finish
cooking. Use as a filling for tart.
The second menu suggested even though it
consist of ancient Indian dishes, might we'll
have been planned by Mr.. Hoover in 1918, so
New-York tribune., 1918-07-14
Vegetable Cocktails

Have the ingredients as cold as pos
slble and chill the glasses in which they
are served. 10 serve four persons, peel
one large tomato, cut in cubes and add
half cupful of diced cucumber, six
tiny minced onions, four chopped rad
ishes and half cupful Of shredded,
crisp watercress. Toss together lightly,
season with salt and paprika and pour
over each cocktail the following MKT
ure: Two tablespo onsful of vegetable
oil, one tablespoonful of vinegar, pinch
OF celery salt and few drops of
WORCESTERSHIRE Sauce
New-York tribune., 1918-07-14
TESTED RECIPES
Curried Fish With Rice

This recipe can be prepared from a
small quantity of leftover, cooked fish;
1T is inexpensive. Flake the fish finely
and mix with brown sauce, seasoned
to taste with curry powder. Arrange
alternate layers Of the fish and cooked
rice in buttered baking dish, with the
rice on top, brush over with beaten egg
and cook in the fireless cooker, using
two radiators, for about thirty-fve min
uteS.
Veal in Caper Gravy and Cream
This dish is also cooked in the fire
less. Season three pounds of veal from
the shoulder with salt and paprika. Dis
solve one tablespoonful of cornstarch
(scant) in one cupful of thick, sour
cream, add one tablespoonful of capers
and pour over the meat. Set the kettle
containing the meat in the cooker and
cook about three hours, using one
radiator.
Clace Veal
This appetizng dish is prepared from
the cold veal left from the previous
nights dinner. Cut it in small pieces,
sprinkle with salt and paprika, and set
aside. Place IN a saucepan one sliced
onion, stuck with whole cloves, and add
piece of celery root Cor a few dried
leaves) two large cupsful of cold water,
two tablespoonsful of chilli sauce or cat
sup and salt and paprika to taste Sim
mer for twenty minutes Strain, stir in
one bouillon cube or half teaspoonful
of beef extract, season to taste with salt
and paprika, and add one tablespoonful
and half of gelatine, softened in four
tablespoonsful of cold water Stir until
the gelatine is dissolved, and when it
begins to stiffen add the veal, few
sprigs Of parsley and about eight stuffed
New-York tribune., 1918-07-14
WITH CURRIES
Tropical Dishes Should Appeal to
Those Who Summer in
New York City

vegetable oil. Put on dish with parsley and
serve with the following sauce: Beat the yolks
of two eggs in a wineglassful of vinegar.
Place in stewpan over the fire, thicken with
butter rolled in flour. Stir constantly, not
allowing to boil, and when thick take off and
add the juice of half lime This must not be
allowed to curdle, or if by any chance it does,
strain through fine sieve.
China ChiIo
Mix with pound of minced mutton one
cupful Of green peas cooked, one lettuce and
one onion, chopped fine, saltspoon of pepper
two of salt and two tabespoonsfuI water
Simmer and serve with boiled rice.
Pursindah SIKH
Cut into squares about pound of any
cooked meat and mix with it one ounce salt,
juice of one lemon, two and one-half drops
coriander, ten drops cardamom, ten drops
cloves, two drains pepper, then add a cup of
sour milk Serve very hot
Dopeyozah
Put three ounces of butter and dozen
cloves into saucepan and in :. fry an onion
cut into rings. Add tablespoonful of curry
powder, stir and turn in pound of rump
steak cut into small pieces seeds of six car
damoms. two bay leaves (chopped) and salt
Serve with separate dish of rice
Mint Chutney
Mix we'll one-half pound green mint leaves
red chilis, one-fourth pound salt.
one-fourth pound raisins, one-haf pound
brown sugar, one ounce garlic or onion. Pour
over it full pint of boiling vinegar Bottle
when cold
Marchooba
Boil asparagus and chop small the heads
and tender parts of stalks together with a
boiled onion. Add salt and pepper and the
beaten yolk of egg. Heat up and serve on
sippets of toasted bread with melted butter.
kobbe
Boil a fine cabbage press free from water
and cut into slices. Take few green onions
previously boiled and chopped fine with pepper
and salt, and mix together with the cabbage in
a stewpan along with some butter. Stir we'll
together with tablespoonful of stock and the
juice of a lime. Stew gently for few min
utes and serve hot.
Toffee
Mix one pound brown sugar, one-half pound
butter, one-fourth pound treacle (honey and
water thin molasses or sugar and water) two
grated lime peels. Boil three -fourths of an
hour.
New-York tribune., 1918-07-14
BeIatee Muttur

BeIatee Muttur
Mix quart of shelled peas with two table,
spoonsful of butter Lay upon them in deep
saucepan large, choice lettuce cut in slices
and half dozen small onions split in two
also sprig or two Of mint. Add wineglass-
full of water and place on fire. When the let
tuce falls shake the saucepan till the peas are
uppermost. Add pepper and salt and des-
sertsp0onful of sugar Stew till the peas are
tender. The fire for this should be brisk.
Cuava Ice
Dissolve one-half pound of guava jelly with
little water possible, mix in pint of
cream and freeze.
Nauma Bah Kummier
Mix two cupsful of rye -four and one-haf
cup of rice or cornstarch with cup of milk,
add two tablespoonful of ghee (butter) a
small piece of yeast cake and dash of salt.
Work these ingredients we'll together and set
aside for two hours, then make into little
cakes, sprinkle with poppy and anise seeds
and bake
When these two menus had been translated
into legible details our host kept on suggesting
marvellous mixtures Of rice and herbs, NUT
ton and spices, vegetables and seasonngs, all
themselves,
combinations. Long as we have known the
cabbage and the lime we have never thought
of putting them together, but "Kobbe" trans
lated reveals just this strange and delightful
companionship.
Try them out; they are as refreshing as find
ing brand new and delightful trait in a child
hood friend
Besides the fact that these recipes have
strong conservation flavor it is interesting to
know what lies behind the strange names and
sounds seen and heard in an Indian restau-
rant Unless one has a very adventurous
spirit it is a bit disconcerting to order con-
fection, presumably, and get curried lamb
Durpake
Stuff boned chicken with forcemeat made
of boiled rice, fresh herbs, onions and hard
boiled eggs. Braise gently over clear fire.
Kulleah Yekhanee
Slice quantity of lean mutton very fine
and place in just enough water to cover Add
four ounces of cloves and ginger one table
spoonful of sugar, two of lime juice and a
little curry powder, with salt to taste Stew
till tender.
Chingree Ka Outlets
Mnce the meat of a lobster and add to it
two ounces of butter which has been Drowned
with tablespoonful of rice -four Season with
salt, pepper and cayenne and add half pint
of strong stock Stir over the fire till hot
Put in separate tablespoonsful on a platter
and when cold make into outlet shapes, brush
with egg yolk, dip in crumbs and fry in clear
New-York tribune., 1918-07-14

Bengal Stew
One-half teacupful broth or gravy, one des-
sertspoon anchovy sauce one of lime juice, one
large onion boiled to mash, saltspoon red
pepper and twice as much black. Mix we'll
and pour over cold fowl cut up. Serve hot
Kedgeree
One teacupful boiled rice mixed with any
cold fish. Add two beaten eggs, little butter,
pepper and salt to suit the TASTE stir over fire
till very hot and serve
New-York tribune., 1918-07-14
- Little No Cook king-and That In the Fireess

and tough vegetables will frequently
take twice as long as younger, fresher
articles. The cooker likewise will need
more time to render them tender.
Few persons like the regulation hot
soup course during the warm weather,
and variety of canapes, vegetable cock
tails and fruit purees will prove a well
come change. Fortunately in the two for
mer almost any chilled vegetables rather
highly seasoned can be utilized, and in
the latter fresh, canned stewed or
even dried fruits will answer Study
various combinations and find how pop
ular they will prove with the family In
making fruit purees to serve as a first
course, remember that they are served
in the nature of apLetizers Keep the
natural acid of the fruit Little or no
sugar should be used
Supplies at the butchers will include
three pounds and half of shoulder veal
at % cents pound, and two pounds of
stewing yearling lamb at 26 cents.
At the fish market one pound and a
half of pan fish at 16 cents a pound and
a two-and-a -half-pcund sea bass at %
cents a pound. (The fish used for Mon
days dinner is leftover from the pre-
vous Sunday.)
Seven quarts of bulk milk at 10 cents
quart, two quarter pint bottles of
cream dt u CeHtS edCll, OHt pOunO ana
a half of butter, for table use only, at
so cents pound; half pound of oleo
at 6 cents, and two dozen eggs at 48
cents a dozen will be required to follow
the menus as planned, and the approxi-
mate marketing figures should run as
follows:
Butchers bill .............. $3.50
FlSn Dill. ....... .....'.... ~
MILK and cream "a
Butter and Oleo. eo............... 81
Eggs ................... 90
Groceries, including fruit and
vegetables Observation-Disclosures. 800
$1,000
New-York tribune., 1918-07-14


do
a
king be done.
all
q. y.
New-York tribune., 1918-07-14

chary is it of meat and wheat and sugar and
so lavish is it of rice, vegetables and fish AL
most we moved to believe that our Food
Administrator must have been a Hindu in a
previous incarnation.
DINNER MENU
Bengal Ste1U
kedgeree
Beldtee Matter
GudVn Ice
Mamma q Bah Kun1naer
New-York tribune., 1918-07-14

olives, cut in halves. Set in the icebox
to chill and harden
New-York tribune., 1918-07-14

Hindu cooks make their own curry powder.
mixture of cummin cardamom and coriander
seeds, turmeric, chlis, black pepper, mustard
seed and pulleix leaves in certain exact pro-
portions, but curry powder in perfection is
to be had ready made American cooks would
be uIlwse to attempt to make it,