davidaulloa/AmericanStories huggingface dataset:
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1919-07-28

II ntsar = s-zsssf ~ frtnkrrrt
"a A. A.ssu a.ssaslss 4zrsz ~ -
-. tnrs4an sarrs1 ~ t@41ssi'-i
saas sa.f 80 Nxa a. stA : n
,~r o.
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1919-07-28

'asl..saehs - r7sx-
zzE WIZ -aE1 -er-
cT sGss.se rssr
wTrn.E-- xi.ea mE
af -.EnT- n thssE
sigrs san:h ncrat-
r-rr n oshsr err
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1919-07-28
.sTORE IND lIpnIM IN
RACE: AIHPIIAE WINS


a@w Kar1. Aler fa raa aS
The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1919-07-28

T 4s EsES-
ee X Rss,;frTt Nsr
New-York tribune., 1919-07-13
Pralines

Some years ago old negro man.
mics in their stiff1y starched aprons
and brightly colored bandannas sat
on the curb and sold these delec-
table confections from trays that
they held on their laps. You seldom
see them to-day, but the pralines are
sold in many Of the confectionery
stores, and few visitors to New Or
leans leave without sending a pack
age Of the round nutty sweets home
to their friends, besides eating their
fill while in the city. To make
them you boil two cups of powdered
sugar with a cup of maple syrup
and half cup of cream until it
forms soft ball, in cold water.
Then you remove from the fire. stir
till creamy and add two cups of
pecans cut in coarse pieces. Drop
onto waxed paper in large spoons
full. The negroes use that delicious
real Louisiana cane syrup that we
so seldom sec in the North any
more.
New-York tribune., 1919-07-13
BY MARGARET HAMELlN

age the berries may be used for this
formula and then in the spiced
raspberries, which are excellent to
serve with cold meat. For the vine
gar, put four quarts of raspberries
into an earthenware bowl, pour over
it four cupsful of vinegar and leave
covered in the icebox until the next
day. Strain off every particle of
liquid and vinegar from the berries
and pour it over four additional
quarts of berries that have been
placed in a clean bowl. (Save the
berries for the spiced preparatory
New-York tribune., 1919-07-13
BY VIRGINIA CARTER LEE
w 71TH the coming of midsummer
w the seasonable berries, es-

w YITH the coming of midsummer
wv the seasonable berries, es-
pecially raspberries and
sooseberries, should play an important
part in the menu. Red raspberries and
cream is one of the most delicious hot
weather desserts, and with graham
bread and butter or hot biscuit, an iced
beverage and q crisp salad makes an
ideal meal on a sultry day, and there
is no cheat production" either in the
kitchen or in the system.
Unfortunately, neither of the ber-
ries can be classed as inexpensive sum-
mer foods. With raspberries selling at
Is cents pint and gooseberries for 18
or 20 cents quart, the careful house
keeper must arrange the other courses
of the menus along economical lines If
as much fruit is used as pleasure and
health dictate.
Gooseberries will require no especial
care in handling, but raspberries, both
red and black, are SO perishable that
they should be turned out of the basket
as soon as they come from market.
Spread on a platter SO that they do not
touch each other, cover with a few let
tuce leaves and place in the icebox un-
til ready to serve. Raspberries, pro-
vided they are in good condition when
received, will keep for twenty-four
hours when treated in this way.
With the exception of Saturday and
Sundays dinners, a slice of roast beef
for sandwiches and relishes in the way
of bacon and smoked beef for break
fast, very little meat is used during the
entire week, but glance at the mar
keting list will show that the items for
cream, fruit and eggs have been in
creased, so that well balanced ration
is assured.
The head Of cabbage purchased on
Friday, if good sized one, will furnish
New-York tribune., 1919-07-13
Czgrr0 70 is
y URRANTS should be handled

u NSlJ SetI S1Ully anu preserved
as soon as possible after
picking. They contain so much acid
that little heat is necessary to pre-
serve them. Currants also contain
great deal of the substance called
pectin, which causes the boiled,
sweetened juice to Jelly" so that
they are used a great deal in jelly
making, either alone or in combina-
ton with other fruit juices.
Many housekeepers always can a
quart Or two of currant juice for
use IN making mincemeat, and it is
also excellent to add to a punch,
fruit cup or plain iced tea. Recipes
given will apply to both the red and
the so-called black currants. The
cherry currants," on account of
their large size and delicious flavor,
are recommended in preference to
the smaller varieties, the price be-
ing only a few cents more quart
box.
New-York tribune., 1919-07-13

ter. Season we'll with salt and
pepper and add three large onions,
sliced, and let them brown a deli
cate golden brown. On no account
allow them to burn. Then add two
tablespoonsful of -four, and when
this too has Drowned put in a half
dozen sliced tomatoes. Cook very
slowly. Add for seasoning chopped
parsley, thyme, bay leaf, and two
finely chopped cloves of garlic.
Keep stirring, and add half a dozen
sliced green peppers. Cook for
twenty minutes, covered, stirring
occasionally, and then add a cup of
broth. Let cook for another hour
and serve very hot.
Probably the best known of all
the New Orleans dishes is the Bouil-
labaisse. This is the dish that
Ihackeray had in mind when he said
you could eat in New Orleans "the
like of which was never eaten in
Marseilles or Paris" And the dish
originated in Marseiles, too. The
story of how there came to be such
a dish is interesting. The Creoles
say that there were two old French
fishermen of MarseilIes who got
into dispute one day, on board
their boat, as to the best way to cook
New-York tribune., 1919-07-13

sturgeon and perch together. They
both tried it, and one succeeded in
making a wonderful concoction. He
offered to show his pal how to do
it, and when it was done, he said to
him "Et quand ca commence a
bouiller, baisse," meaning, the very
minute it begins to boil, take it off.
Hence the name. Naturally the
French settlers, on reaching New
Orleans, and missing one of their
favoritc dishes, looked about for
fish in the Gulf with which to make
it, and in choosing the red snapper
and the reddish they found their
bouillabaisse better even than that
Of the true Partisan.
We in the North cannot secure
the snapper or the reddish, but one
recipe used by many of our North
ern cooks makes a very good sub
stitute. 1t says to cook two minced
onions in half a cup of olive oil
and to add to it pound and a half
of haddock and a pound and a half
of hallbut cut in slices, n couple of
slices of lemon, bay leaf, and two
tomatoes, sliced. Let simmer for
ten or fifteen minutes and then
pour in four cups of boiling water
and boil ten minutes. Skim and
New-York tribune., 1919-07-13
Preserved Currants Without
Cooking

Measure the washed currants and
allow one pound and quarter Of
sugar for each pound Of currants,
Crush the fruit and the sugar. be,
ing careful that the skin Of every
currant is broken. Have ready jars.
sterilized in boiling water, emp.V
the jars and fill to overfowing with
the currants and sugar. Seal airl
tight, as for any preserved fruitI
These are particularly good for
pies, as they have the exact favor
of the fresh fruit.
New-York tribune., 1919-07-13
Currant Jelly

The old saying, MAKE your cur
rant jelly before the Fourth of
july" need not be strictly followed,
and originated, doubtless, in the fact
that after that date the majority Of
currants are overripe and will not
make a good, firm jelly. Never
gather or buy currants for jelly
making just after a heavy rain, as
they will take far longer to cook to
the jellying point and the eoiur wild
not be SO good.
Put the desired amount of cur.
rants into a saucepan, crush well,
let stand for half an hour and heat
very slowly. Dram in a Jelly bag,
measure the juice and allow Tor
each cupful cup of gugar. Return
the juice to a clean saucepan, let
boil for twenty minutes, then add
the sugar heated in the oven, skim
we'll and cook for about three or
four minutes. :
What are known as r1rst and Sec
ond extraction jellies can be made
after the juice has drained through
without pressure. Let the Jelly bag
drip for half an hour, transfer the
currant pulp to a saucepan and
barely cover with-ooid water. Stir
we'll, cover, let boil for three or
four minutes and drain as before.
This time drain for only ten min
utes, repeat, and you will have ma.
terial for the third extraction jelly.
The second extraction jelly is al.
most as good as the first. Pour into
jelly glasses and cover when cold
with parafin.
New-York tribune., 1919-07-13
Red Raspberry Jam with
Currant Juice

Wash and crush the fruit and to
each quart of the berries allow half
cupful of strained currant juice.
Let stand for ten or fifteen minutes,
turn into a preserving kettle, bring
to the boil and let simmer for
twenty minutes. Have ready heated
sugar, allowing three quarters the
quantity of the uncooked fruit, and
cook down until little of the svrup
jells when tried on a plate. Store
in jelly tumblers, covering with
paraffin when cold.
New-York tribune., 1919-07-13
Currar;t Conserve

Mix together three quarts of
stemmed currants, three quarts of
sugar, one pound Of seeded raisins,
finely chopped, the ripd and pulp of
two oranges and the rind and pulp
Of one lemon. Let the ingredients
stand covered for two hours, and
then cook over very moderate heat
until as thick as marmalade. Be
careful that it does not burn. Store
1,lro ,o11,v
New-York tribune., 1919-07-13

flavor of the fresh fruit and are
delicious to use as sauce with ice
cream or in shortcake. Allow
pound for pound Of the fruit and
sugar. Crush the fruit carefully,
seeing that every berry is we'll
broken, then add the sugar and. mix
thoroughly. Have ready hot, steril-
lied jars, fill to overfowing with the
berries and sugar, adjust new rub
bers and hot, sterilized covers and
seal. Store in a cool, dark place.
New-York tribune., 1919-07-13

Again let the berries and vinegar
stand over night and in the morn
ing strain off the liquid and heat to
the boiling point. Add twelve cups
full of granulated sugar and boil for
twenty minutes. Seal hot in air.
tight bottles. Two or three table
spoonsful Of this vinegar with
cracked ice and chilled carbonated
water makes a most delightful and
refreshing drink on hot day.
Spiced Raspberries
Place the eight quarts of berries
New-York tribune., 1919-07-13
Currant Catsup

Boil together for two hours one
and a half quarts of brown sugar,
three quarts of currants, two table
spoonsful of ground cinnamon, one
tablespoonful of ground cloves, half
a tablespoonful Of ground mace and
one pint Of good cider vinegar. Seal
boiling hot in air-tight bottles.
New-York tribune., 1919-07-13
Black Currant Preserves

To each pound of stemmed,
washed currants add one cupful of
red currant juice and one pound of
granulated sugar. Heat all togeth-
err to the boiling point and skim
we'll. Do not stir the fruit, but
shake the pan frequently. Simmer
for about fifteen minutes and seal
New-York tribune., 1919-07-13
Red Raspberry and Black
Currant Jam

Allow two-thirds raspberries to
one-third of stemmed currants,
crush the fruit, bring to boil and
cook for twenty minutes. Add
three-quarters the amount Of sugar
that you had Of the combined fresh
fruits and let boil to the desired
consistency. Skim once or twice
after the sugar is added and store
as in the previous rccipe.
New-York tribune., 1919-07-13

one lemon When soft sweeten to taste
In deep dish put layer of buttered
bread or cake, pour over half the boiling
mixture and then add another LAYER Of
bread or cake and fruit. Let stand until
colo; then chill on the ice and serve very
cold with cream.
New-York tribune., 1919-07-13

and not set about trying to
obtain some of the recipes for the
wonderful dishes that one gets no.
where else in this country, at least.
In cooking fish of all kinds, and
chicken, in concocting delicious
sauces and in making coffee the
Creole cooks excel.
A famous hotel chef makes his
gumbo after the following recipe
Fry a chicken cut up into pieces
until brown, then add four crabs
cut up, two dozen oysters and a
pound of fresh shrimps. Cut INTO
this four dozen small okra pods.
large onion, and add salt and
cayenne to taste. Simmer over a
slow fire for twenty minutes. then
pour into it enough warm water to
cover to the depth OF two inches.
Boil two hours, and serve with q
spoonful Of steamed rice in each
t,1ato
New-York tribune., 1919-07-13
ASPBERRIEs are such a
perishable fruit that they

o1F0U10 DC
as possible after their arrival from
market; to wash them, place a few
in colander and lift in and out of
a pan of water twice; then lay on
a wire sieve to drain.
The following tested recipes
cover the best typical methods for
putting up" this delicious early
summer fruit:
New-York tribune., 1919-07-13
Gooseberry Preserves
(Bar.le-Duc)

Although slightly troublesome TO
make THESE are quite equal to the
expensive product sold as barbecue
Select large, perfect gooseberrics.
Make tiny opening in the side Of
New-York tribune., 1919-07-13
Cooseberry Catsup

Stem, wash and mash five quarts
OF berries, put them into a presery-
ing kettle with six cupsful of grunu-
ia'ed sugar, one quart of vinegar
ana one ounce each Of ground nut
meg, allspice, cinnamon and cloves
Bon down the mixture until quite
thick and seal in small sterjlized
Jars as for canned fruit. Very good
with cold pork or poultry.
New-York tribune., 1919-07-13

(used in the vinegar) in a preserv-
ing kettle and add eight cupsful Of
sugar, one cupful of boiling water,
three broken sticks of cinnamon,
two dozen whole cloves and two
blades Of mace (tied in a bit of
cheesecloth) Simmer slowly for
forty-five minutes. After they begin
to boil, take out the spices and store
like marmalade.
Preserved Raspberries
without cooking)
These raspberries have the exact
New-York tribune., 1919-07-13
Chicken a la Creole

This same hotel serves its guests
chicken cooked in marvellous
fashion. To make it, cut into pieces,
for serving, two chickens, and brown
them in two tablespoonful of but
New-York tribune., 1919-07-13
Berries Are Ripe,
But Not CHEAP

Serving the most seasonable berries
twice every day ought to be an economi-
cal as we'll as wholesome proceeding
this time of year. Not SO. The menu
budget is So above our usual allowance,
although the butchers bill is less than
that sum. The dairy products also play
big part in the extra expense, for extra
cream must be had with the berries.
A tota! of $11 for fruit, beryies and
dairy products, more than half of the
entire budget, is not out Of proportion
for this time of year. A. L. P. I
New-York tribune., 1919-07-13
Raspberry Jelly

In making this delicious jelly two
thirds raspberry juice and one-third
currant juice (strained) should be
New-York tribune., 1919-07-13

add to it dozen oysters or CLANS
or the meat of a lobster, a tea
spoonful of caramel, and season to
taste. Serve on toast with the sauce
poured over it.
New-York tribune., 1919-07-13

alright in hot, sterilized jausec,
raspberry juice may be u: :,
place Of the currant iulc. u
gives a SWepter nrecerz.o
New-York tribune., 1919-07-13
On Saving the Berries Of July for December

combined. Heat the juices, cook
for twenty minutes and add an
equal measure of heated sugar to
that of the strained juices. Cook
until it "jells" and store in small
tumblers. By using the red rasp-
berries and the red currants a
bright, vivid jelly is produced, while
the black berries and currants give
dark, rich jelly that looks as deli
cious as it tastes.
New-York tribune., 1919-07-13
COOseberries
Coosebery Conserve

" T ASH and stem five pounds
w of gooseberries and add
four pounds Of sugar, one
and half pounds of seeded raisins
and the. juice and finely chopped
'rind of four oranges. Crush the
fruit just enough so that the juice
will start and prevent scorching,
then turn into preserving kettle,
let stand for twenty minutes and
simmer for forty-fve minutes after
it begins to bubble. Store like mar
malade.
New-York tribune., 1919-07-13

each one. Then with a needle re-
move the seeds one by one, taking
pains to preserve the shape of the
fruit. Weigh the prepared berries,
allow an equal amount of strained
honey, and when the latter is hot
put in the berries and simmer for
four minutes. Skim out the fruit,
place in tiny jelly glasses and boil
down the honey syrup until very
thick Pour this over the fruit and
seal when cold with paraffin.
Cooseberry Marmalade
Wash and stem three quarts of
ripe gooseberries. Cook with as lit
tie water as possible until they
burst. and add two quarts of sugar,
one scant quart of ground pine
apple and one pound of chopped,
seeded raisins. Boil the mixture
very slowly until quite thick and
add two cupsful of chopped English
walnuts. Store as for jelly.
New-York tribune., 1919-07-13
aspberries and Gooseberries Served Twice Dav

the coleslaw for that days luncheon,
creamed dish served for Saturdays din
ner. Do not forget to boil the cabbage
rapidly with the cover off, and there
will be no odor from it while cooking;
then drain chop and blend with highly
seasoned cream sauce.
In preparing the sauted onions with
string beans, add to the beans after
they are cooked one or two tablespoons
full of chopped white onions that have
been delicately Drowned in hot bacon
fat. Season all with the fat in which
the onions have cooked and add salt
and paprika to suit the individual taste
Supplies for The week will include at
the butchers two ounces of smoked
beef for 8 cents, a quarter of pound
of bacon at 55 cents a pound, one slice
salt pork for cents, one pound and a
half of raw ham at 60 cents pound
and pound of lean stewing veal at 38
cents a pound. The slice of roast beef
used in the sandwiches is purchased
cooked from the delcatessen and should
cost about Is cents.
At the fish market one can of sar-
dimes for Is cents, two pounds of blue
fish at 35 cents pound and two pounds
of porgies at Is cents pound
Ihree quarts and pint of red rasp-
berries, four quarts of black raspber-
ries (this includes those used for the
JAM and three quarts of gooseberries
are used during the week, and the dairy
products include milk and cream, $2.11;
butter and oleo, $1.14, and eggs, $1.45.
Marketing prices for four in family
will run at the following approximate
figures:
Butchers bill ezs.......... $1.9a
Fish bill -. ...... Las
Dairy products ......... 4.7O
Fruit ...... $50
Vegetables e,.,. .. ...... 2.65
Groceries ............. 3.77 y
Total ................$1S.00
New-York tribune., 1919-07-13
TESTED RECIPES
Cooseberry Foam

Cut the tops and tails off a quart of
ripe gooseberries and put them in the
upper part of the double boiler with
three tablespoonsful of water. Cook the
fruit until soft enough to mash and
sweeten to taste when they have cooked
for ten minutes Press through a PURGE
sieve and to each pint of the cooled pulp
add the stiffiy whipped white of one egg,
one small cupful Of thick boiled custard
and half cupful of stiffiy whipped
cream. Serve in slender glasses, lined
with halved lady fingers.
Frozen Raspberries
These are particularly refreshing on
hot summer day. Take one quart of
either red or black raspberres. Mash
them, add one pint of powdered sugar
and the juice of two lemons. Let the
fruit stand on the ice for two hours and
add one quart of chilled water Stir
until the sugar is dissolved and freeze
slowly as for fruit water ice.
Gooseberry Well
Roll out sheet of very rich bread
dough and press it into a creased shall
low pan (the sides Of the pan should be
about three inches high). Fill the cen
ire with lightly mashed gooseberries and
add shaved maple sugar to sweeten, with
a little grated nutmeg. Bake until the
dough is Drowned and the fruit tender
and thick. Serve with cream or a hard
sauce. Biscuit dough may be used.
Raspberry Charlotte
Either buttered bread (crusts re-
moved) or slices of stale cake can be
used in this recipe, which requires 40
cooking save the heating of the fruit
Stew one pint of raspberries with quar-
ter of a cupful Of water and the juice Of
New-York tribune., 1919-07-13
Gooseberry Sponge

Soak one tablespoonful of granulatsd
gelatlne in half cupful of cold water
Stem and wash one pint of gooseberries,
put INTO saucepan with one-quarter of
q cupfuy OF strained currant Juice. cover
and cook until the fruit is very soft:
then rub through sieve. Measure and
add more boiling water, if needed. to
make one pint of thin pulp. Return to
the fire and when almost boiling add
sufficient granulated sugar to sweeten.
Two cupsful may be needed if the ber-
rles are very sour. Stir for moment
or two, add the softened gelatine, and
when this is dissolved remove from the
fire. Set aside and when cold and be-
ginning to thcken whip with an egg
beater and fold i'll the stiff1y whipped
whites of four eggs. Continue to whip
until very light and spongy. Turn into
q mould rlnsed with cold water and chill
Raspberry Shortcake
Many persons prefer this to the i'm
mortal strawberry variety. and when
prepared properly it is certainly de-
hclous. Use quart Of berries and d.
vide them, reservirg the better ones for
the top and slightly crushing the re-
malnder Sweeten the crushed berries
and set aside. Prepare rich biscuit
dough (add little more shortening than
when Strawberries are used) and bare in
4 sheet in a quick oven. When cooked
split apart, spread generously with but
ter and fill with the crushed fruit Ar
range the whole berries on top of the
cake and dust thickly wiAa yowdered
sugar. Serve with cream.
New-York tribune., 1919-07-13
Gooseberry jam

This may be made with the plain
gooseberries and sugar or with the
addition of red currant juice. For
the former, stem and wash the ber-
ries, put them in a preserving ket-
tie with just enough water to pre-
vent burning, mash the fruit we'll
and cook until the fruit is softened.
Add as much heated sugar as you
have fruit pulp and simmer for
about twenty minutes. Skim we'll.
For the other method, melt six
pounds of sugar in quart of red
currant juice, let boil for five min
utes and add eight pounds of washed
and steamed gooseberries. Cook for
forty minutes, skim we'll and set
aside until the next morning. Skim
the berries out into jelly glasses,
boil down the syrup until very thick
and pour over the fruit. Cover with
paraffin when cold.
New-York tribune., 1919-07-13
Green Goosebesry Jelly

Cook the fruit in the upper part
of the double boiler until the Juice
runs freely; then strain as in max
ing currant jelly. Let the strained
juice boil hard for ten minutes and
add an equal amount of heated
sugar to that of the strained berry
juice. Store in jelly glasses. A
pretty pink jelly and one with a
different favor is obtained by add
ing one cupful Of strained currant
JUICE to every three cupsful of the
goose berry juice.
New-York tribune., 1919-07-13
Creole Cooking-By Jane Gates

\ 7 0 ONE could visit New Or
~ leans, even for a few days
and not set about trying t.
New-York tribune., 1919-07-13

These raspberries have the exact
The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1919-03-02
COTTON MARKETS.

New Orleans, March Cotton
opened steady March 1885; May
2l.40; July 2l.4O; Oct. 2OOs; Dec.
21.OS.
Fear OF the effects OF legislation
now before congress in relation to
contract trading caused selling OF
cotton today as soon as the mar
ket opened. In the first half hour
OF business, prices lost Is to %
points.
Spot cotton quiet at a loss OF so
points. Sales on the spot $50 bales;
to arrive l95; low middling 2025;
middIing 26.75; good middling 27.75.
At level 10 to 30 points down,
week end realizing by shorts set in
and a reaction ensued which car
ried the most active months eight
points over the last prices OF yes
terday The net change for the
session was a loss OF l point to a
gain OF six.
Cotton closed steady, one point