davidaulloa/AmericanStories huggingface dataset:
Norwich bulletin., 1919-10-22
7he sPRINGINEss and DURABILITY of Q rubber beey
 debemd 0m Me DOUGH. s"coMPoUND

To secure the resi1iency and durability of O'Sullivan's Heels the highest grades of rubber are combined, by special proco ess, with the best toughening agents known. The 9'conpound'' is next rolled into long strips and the heels stamped out just as biscuits are cut. Then the heels are placed in moulds and baked in vulcan- izing presses the exact length of time to effect the "cure''.
 It is this special process of mixing and baking that has, since the making of the first rubber heel, established O'Sullivan's Heels as thestandardo ofrubber erhee1qualityo
 Guaranteed fo omtIast
 0ny 0ther hee6
 OSu11ivan's Heels are guaranteed to wear twice as long as ordinary rubber heels; and will outlast three pairs of leather heels.
 Go to your shoe repairer today and have O'Sullivan's Heels put on your shoes. O'Sullivan' s Heels are furnished in black, white or tan; for men, women and c1i1- dren. Specify O'Sullivan's Heels, and be sure that you get O'Sulivan's- avoid the disappointment of substitutes.
Norwich bulletin., 1919-10-22
Why O,Sullix,a,s's s Heels h1ve so much s*ie"

O'Sul1ivan's Heels-now universally rec ognized as practical necessityo city1ving conditions put an exacing demand upon the ''compound'' O'Sullivan's Heels must have both resiLiency and durability the springiness to endure continuous pounding, and the toughness to withstand daily grinding on hard pavenents.
Norwich bulletin., 1919-10-22

TUST as good flour is necessary
 to make good bread, so only y good quality rubber will make good heels.
 But good bread depends upon more than good four-it depends on the dough, or the mixture of four with other ingredients. It is the same with rubber heels.
 Rubber itself is an elastic, resilient substance derived from the milky juice of certain tropical trees. In it's crude state it is not at all suited to practical use. Heat and light are its natural enemies. It becomes soft and tacly in hot weather and stiff and brittle in cold. Only by mixing it with other ingredients, and then curing or baking it under pressure can rubber be made really useful.
Norwich bulletin., 1919-10-22

The difference between ordinary rubber
 heels and O'Sullivan's Heels
 If OSuvan Heel is along the side, shown the right that thin strip of rubber is left end, that strip will have great easiciyitc be stretched several inches With ordinary rubber heel the material in before has stretched great degree. This test the remarkable resliency and durability of O'Sullivans Heels.
Norwich bulletin., 1919-10-22
Why sconp0Mnds ; differ

The mixing or compromising process is not the same, however, for all articles made of rubber. Each of the 30, ,OOO diff ferent rubber products in use today must have individual characteristics to meet
Norwich bulletin., 1919-10-22

May people 5elie0e fhaf rabber heels are made ky touring fQuid z-ubber f,afo naoaids. This fs nof ike case. Ihe heeis are sfambed Ouf of rubber dough or scom- pound" in fhe eract size fo if the moalds. Then fkey are Duf info fhe woufds and baked ssndey pressure
Norwich bulletin., 1919-10-22

Rsbber k nof alicays resiE- emf. Any man ECho has eper broken q bibe sfem knot0s just kow hard and brittle SHb6sr can be.
Norwich bulletin., 1919-10-22

-,r ---sis."r '..r.1.N 1 ,s~ ' | -s>S : -A ~ t.~-~ C N s,s A - t~
 s= A~s
 : ' r;e,~~. \ E  ~----~ 
    
 s.
 =" I 
 6 a~
 |
 | 1 -- -=,-.-e~~ | -- Rsbbe
 enf. 4 --s .s.=- broken
 just |,
 SHb6sr 
 j: !
   ---=@- <  :.:.:
 .----
Norwich bulletin., 1919-10-22

Many methods ef fabbine rubber frees are employed by dijJerent growers. Probably fhe most scientific IS fhs her rjngbone ,ncfhod used ky fhis natipe girl to ext7oct fhc ns;ik3 j:;ce tfTcSs fhe tree.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
By VIRGINIA CARTER LEE.

A LMOST every one likes oysters,
u and although they cannot be
classed among the less expensive
foods, they lend themselves so admira-
bly, TO a number of made dishes that
in the hands of q clever housekeeper
they are really an economical purchase.
In shopping for oysters one will find
that not only is there wide difference
in price but also in the manner in which
they are Sold few years ago they
were sold only in two ways-namely, by
the quart or SO much a dozen ION the
half she'll" Now, however, in many fish
shops they are sold unopened or opened
at so much dozen instead of by meas
ure, the price depending on size and the
cost of the labor in opening.
A quart Of oysters contains from
The price of the opened shellfish runs
from 2 to 212 cents each. Unopened
oysters may be had for 70 cents each
If opened at home every drop Of the
oyster liquor should be saved, ard in
preparing the picked oysters (for Thurs
days dinner) scald the liquor, set in a
cold place and use the following day as
an addition in making the bisque of oys-
tiers. Also save few oysters from
the bisque and use in connection with
the leftover mackerel for the founda-
ton of the Drowned hash served for
Saturdays breakfast.
In buying oysters it is always best to
see them freshly opened, for unscrupu-
lous dealers have been known to soak
oysters in fresh water, thus giving them
a plump appearance, and to add GER
tain proportion of this same water to
the oyster liquor, thus adding materially
to their profits.
Oysters contain an albuminous sub
stance, which increases in hardness with
an increase in temperature, just as the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
The Famous Cakes Of France

TO make brioche dissolve one
yeast cake and one tablespoonful
of sugar in u half cup Of milk
that has been scalded and cooled
until lukewarm. Then add Gun
of flour and set aside in a warm
place for about an hour to rise
10 three cups Of -four in a bowl
add another tablespoonful of sugar
cup of soft butter. four eggs and
a teaspoonful Of salt. Beat it we'll.
then add the sponge. When that
is well stirred in add four more
eggs, one at time, beating thor
oughly after each addition. Cover.
let raise again until light (this will
take about four hours), beat again
and then put it away in the refrg-
orator until the next morning.
Then cut off small pieces, make into
strips, put the two ends together
and twist into a rope. Form into
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

S-inch plates and the oven give
three heats eacl1-high, medium and
low. The nigh oven heat turns on
both broiler and the bottom oven
units. The medium heat turns on
the broiler only, but at high heat,
and the Glow" heats the bottom
units only at low heat largely for
maintaining an oven temperature
already obtained.
The 41s-inch plate has only one
heat and is really used for a sim
merer.
The main switch, which controls
the current Of the whole range, also
lights a "telltale" lamp on the
splasher at the back of the stove
under the oven. This lamp burns
as long as the main switch is open
and prevents much waste, as the
electricity is too often left on unnec-
essarily because of the fact that
the concealed elements show no color
of fame, and so turning off the cur
rent may be overlooked.
A quart Of water, in covered
aluminium kettle with broad base,
boiled on the 8inch plate in II min
utes; it continued boiling with the
switch turned down to medium for
80 minutes and apparently would
boil indefinitely. For five minutes
the water continued to boil with the
heat turned off entirely, which de-
monstrates the way in which the
units store up heat. This fact must
be used to get economic results and
compensate for the comparatively
slow heating up of the stove. Obvi-
ously such a stove is more economic
for longtime cooking than for short
opera tons.
The desirability of making an in
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

II IL Z

up and down stairs are obviated
When not in action the dryer be
comes a compact package, 90. 5Xl2.5
inches, and can be laid away in
drawer. Or it can be hung on the
door and used for airing clothes
while ironing, or as a towel rack
Two sets of sockets are provided, so
that either door or window may be
ready without any delay to receive
the dryer. 1t may be hung in any
window from 20 inches to So. inches
wide, which covers all usual Coudi-
tions.
The dryer is made entirely of
metal, the nine 36-inch rods on
which the clothes are hung being Of
elcctro-galvanized steel, so that
there is no danger of rusting and
marking the clothes. These rods ave
attached to two black enamelled eX-
tension arms, which hold them in a
horizontal position, and permit the
extension Of the rods Is inches from
the support. This insures proper
space between the rods when loaded
to afford uniform drying current.
as proved by the fact that the
clothes in the centre dried as quickly
as those at the front.
The angle irons at either end of
the closed dryer are inserted first
at the right, and then by extending
the rods slipped into the left hand
socket. An added safety guard i'm
case Of high winds or ovorloadiug
are the two chain pins which are i'm
serted in small hole in the socket.
To load, extend dryer slightly
and fill the front rod first, gradually
extending until the dryer is full. II
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

flour, together with the yolk of one
egg. They roll this thin, cut in
strips, bake and put two strips to-
gethcr with jam or whipped cream.
Madeleines are little cakes with
big reputation in France. They
are simply a light cake batter made
with several eggs, baked in tall tins,
much like our timbale moulds, iced
with soft fondant and topped with
a cherry.
Another cake that is sold on the
streets of France every holiday is
the gaufrc. To make them mix a
pound of flour, six eggs, a pound of
soft, fresh butter, a spoonful of
yeast and pint Of rich milk to-
gcthcr and set away in u cool place
for two hours. Then cook in the
gaufre irons and serve piping hot.
These little irons can be bought in
any French hardware store.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

according to the thermometer on the
front door. The biscuits were placed
on the middle rack Of the oven and
the heat turned off entirely After
II minutes, at a cost Of about 7 cents
for fuel, the biscuits were done.
The perfect cleanliness and ease Of
operation must be considered More
extensive operations on range of
the same type gave a roast excel
lently cooked, cookies we'll done and
uniformly Drowned, and chops that
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
dryer for door or wid for far or stormy weather

In comparison with this the low heat
on the 8-inch burner costs only 2M
cents an hour, the medium heat
5 Is cents and the oven 2-5 cents
at low.
Cooking operations were also sue
cessfully conducted. Biscuits were
baked in the oven according to in
structions, and we'll cooked and
evenly Drowned product resulted.
The high heat was turned on % min
utes to raise the oven to 500 degrees
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
Tomato and Peach Jam

Peel and remove seeds from
twenty-four red tomatoes. Cook
one hour with one pound less of
sugar than tomato Add twelve
chopped ripe peaches. Cook an
other hour. Put in pint jars, and
when cool seal with paraflin.-
Miss R. V Oshkosh, Wis.
This is a very unusual Jam and
makes good sandwich filing
either for afternoon tea or for the
school lunch box. This kind of a
sweet sandwich will replace cake
and may be made in an emergency.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

rings, put on buttcred pans and let
them raise until they are twice
their original size Bake fifteen min
utes and frost with confectioners'
sugar moistened with hot water, and
sprinkle with few chopped almonds.
(This can be made with fewer
eggs.)
Tho sweet cannclons that are
peddled on trays through the
streets Of Marsclilcs are somewhat
like our "ladylocks." They are
made by wrapping strips of puff
paste around smooth sticks. dust
ing with sugar and baking rich
golden brown. When they are cold
the sticks are slipped out and thew
arc filled with whipped cream.
The French pastry cooks make
Their napoleons by mixing six
ounces of butter, two of sugar, two
OF chopped almonds and eight OF
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

telligent use of the three heats and
OF turning off the heat at the proper
time is shown by the operating costs
estimated on the average basis of a
charge for electricity of 10 cents a
kllowatt hour. (Remember that the
New York charge is but Z cents.)
At high heat the S-inch burners use
nearly 10 cents worth of electricity
an hour, and the oven with broiler
on Il 3-5 cents worth. The broiler
alone consumes II IS cents worth.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
Estate Electric Range
No. 81

"A N OST electric ranges are
~ rather impressive, massive
affairs calculated to over
awe the owner of a small kitchen
and a small family. The Estate
Electric Range No. 80 is a cosey,
homelike affair. 1t takes up only l u
by 2 1-6 feet Of floor space and
stands feet high. The oven is at
he top, the knob of the door being
i feet and a inches high, a very
convenient 'reach' for the average
woman. The cast-iron cooking top
Of the stove is 20 inches from the
floor and carries three plates, two
IF them S inches in diameter and
one of them AS inches.
The oven is Is inches wide, ~
inches deep and 10 inches high, with
4 broiler in the top equipped with
a screen to protect the unit from
being splattered. The oven has a
white enamel door fitted with a mer-
curry thermometer, to be used in
connection with the charts furnished
TO gauge the time of pre-heating the
oven, when the heat may be turned
off and the cooking completed on
retained heat The trimmings are
nickel-plated. Only the backs and
l.nees of tn se who have bent before
the old-fashioned low ovens can ap-
preciate the advantages of an oven
and broiler set in this way and a
tove raised far enough from the
floor to make it possible to conduct
AL operations at convenient
height.
The snap buttons controlling the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
Poached Oysters in Scallop Shells

Butter as many scallop shells as there
are persons to be served. Put into each
she'll five oysters and sprinkle with salt,
paprika, tomato catsup, few drops of
lemon juice, drop Of tabasco sauce
and few bits of butter Place the
shells on baking sheet, pour over just
enough of the oyster liquor to almost
cover the oysters and cook until plump
and the edges curl Put two toast
points in each shell and serve very hot.
Picked Oyster Salad
Drain the liquor from eighteen oysters
and pour over sufficient spiced vinegar
Vinegar, bay leaf, broken stick of
cinnamon, tablespoonful of whole
cloves, three blades of mace and six pep
percorns) to cover Set whore the vine
gar will keep very hot, but not boil,
until the oysters are plump and let cool
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
TESTED RECIPES
Green Peppers Stuffed With Oysters

Select four green peppers, similar in
size and shape. Cut out round piece
from the stem Of each and remove the
seeds and veins. Simmer for five min
utes, then drain and dry. Chop finely
a small slice of onion and quarter of
a green pepper and cook in table
spoonful of hot bacon fat until slight
ly colored. Scald a pint of oysters
in their own liquor, and when the edges
curl, drain and cut each in three or four
OF
a little milk if necessary, and when the
rice is tender and the liquid almost alb
sorbed, add salt and paprika to taste,
the onion and pepper, the oysters, two
tablespoonful of tomato catsup and
one tablespoonful Of butter. Fill into
the peppers, cover the tops with but
tered crumbs and set in a hot oven for
ten Minutes
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
By JANE GATES

W "1 Ss-p ss' ,s sss' v we're al. in
ways writing back home
It how they were missing mothers
apple PIE, American oysters on the
nail shell, porterhouse steak, buck
wheat cakes, green corn, etc. But
now they are back with us thew
nave already begun to 'reminisce"
soout those delicious little pastries
they learned 10 ike in Paris.
The Frenchman probably missed
the "brioche" most Of all the pas
fries. This is the delicious bread .
Utmost cake, that Marie Antoinette
referred 10 Wien, told that her peo-
pie were without bread she replied
Give them cake"
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
Oyster Club Sandwiches

For each sandwich use four broiled
oysters, two slices of broiled bacon. two
crisp white lettuce leaves and generous
Tablespoonful Of tartare sauce. Arrange
as filling between hot buttered toast
slices and serve Immediately. If the
oysters are large, four Will be sufficient.
but if small, use five.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

EDITORS NOTE: These contrib
uted recipes hcUe all been tested ard
endorsed by ON Domestic Science En-
pert. We Poy s1.00 for oach recipe
that is p1'intcd II contributors irish
to haze rejected RECIPES returned,
stamps must be encl.sed)
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

we have one. The unsightly and
dangerous pulley line can be dis
carded if you know of the portable
window clothes dryer, and many trips
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
Drowned Fish and Oyster Hash

This combination is particularly good.
a few oysters giving a delicious flavor
Flake any leftover macle~el and 70 a
cupfu of the fish adj three scalded
oysters finely chopped. half a cupful az
chopped cooked potatoes. d teaspoonful
of minced onion and chopped cooked
beet. Season TO taste with salt ard
paprlka moisfen with little Of the
oyster liquor mixed with a tablespoonful
of rich milk and turn into frying pan
with two tablespoonsful of hot bacon
dripping. Turn the mixture quickly
until heated through. then par INTO an
oval and brown on the under side Serve
inverted on n not platter.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

IN the vinegar. When ready to make the
salad, chill the drained oysters and ar
range in individual portions on beds Of
shredded crisp lettuce. Garnsh with a
spoonful Of mayonnaise dressing. bits Of
Shredded nimentos and caners
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

If fresh fruit and vegetables are
not available the canned goods may
be used quite satisfactorily. 1t is
also a good way to use leftover
tomatoes and peaches. This amount
makes three pints at cost Of ap-
proXimately one dollar.
Allegretti Apples
red apples | teaspoonful
= cupful water vanilla
2 whites Of egg square choco-
/ cupful sugar late
Wash and core apples. Put in
glass baking dish with cold water.
Bake slowly. When cold cover with
the following frosting: eggs, sugar
and vanilla.
Beat whites very stiff add sugar
and beat until smooth. Add fla
voring and pour over apples.
Melt bitter chocolate, and when
entirely smooth. make a coating
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

were deliciously juicy when broiled
by quick soaring, at first close to the
init and then moved down to COM
Dlete cooking.
Estate Electric Range No. 81.
Price. $12O.
Made by the Estate Stove Com
pany, Hamilton, Ohio.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
Fricassee Of Oysters

Heat two dozen oysters in their own
liquor until the edges curl. Take oat
the oysters and add enough rich milk 30
the liquor to make Il large cupful Melt
one tablespoonful and a half Of butter.
blend in the same quantity Of flour and
gradually pour On the hot liquid Cook.
stirring constantly. until II hoils and add
the oysters, celery salt. and salt TO taste.
half u cupful Of grated cheese and a
tablespoonful Of minced pimonfos Stir
until the cheese is melted. add "a beaten
egg, cook for moment longer ana serve
on hot toast slices.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

tarvedto he t
with invalid 0
to easily igesed i not
mil alopedwi brd a
temptn gandnuri F
perez o rates and2 perce mi Of m and
hea unitfo
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
A Portable
indoao Clothes Dryer

ANY inquiries have been
made at the Institute for a
window dryer" and at last
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12
Stewed or Pick1ed-F0r Salads and Sandwiche

albumen of an egg does; so they should
posed to excessive heat. Merely scald
until the edges curl.
Frying oysters is an exception to
this rule, but they arc so coated with
the cornmeal or cracker crumbs that
they are protected in some measure
from the deep hot fat Chicken or bacon
fat is excellent for frying oysters.
When serving oysters on the half
shell the following cocktail sauce may
be served: Allow five small oysters for
each portion and have them chilled.
each a dressing made from three-quar-
tiers of tablespoonful of lemon juice,
half tablespoonful of tomato catsup,
half teaspoonful of finely chopped
shallot, three drops Of tabasco sauce and
salt to taste. Sprinkle lightlywith minced
celery and shredded green pepper.
Supplies for the week will include at
the butchers ore pound of chopped
beef at 48 cents, two ounces of dried
beef at 4 cents an ounce, half a pound
Of salt pork at "a cents a pound. one
pound of stewing mutton at 80 cents,
half pound Of bacon at so cents q
pound and one pound of chopped veal
at 40 cents pound.
At the fish market, fourteen dozen
oysters at 2 cents each (this item may
be reduced if they are opened at home)
and two-pound fresh mackerel at 80
cents pound
For the dairy supplies allow $1.24 for
milk and cream, $1.25 for butter and
oleo and $1.44 for two dozen eggs.
Marketing prices should run at about
the following figures for four people:
Butchers bill ........ $1.75
Fish bill .............,.. 400
Dairy products ......... 393
Fruits 22O
Vegetables ........... 2.32
Groceries ............ $50
$3.50
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

over frosting.-R ", Oshkosh, Wis.
This makes a very delicious after
dinner surprise for the children. and
is especially attractive if the apples
are baked and served in Individual
dishes. 1t is a desirable dessert for
the dinner at night, as it can be
prepared in the morning. This
recipe makes an ample serving for
four persons at cost of about
thirty cents.
Stuffed Eggplant
l eggplant l cupful bread
Il pound ham crumbs
"a onion | tablespoonful
l tablespoonful chopped celery
butter
Pepper and salt.
Gut a medium-sized eggplant IN
half, lengthwise, and parboil.
Scoop out the pulp to within half
an inch Of the skin. Chop the pulp
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-10-12

"A K OST electric ranges are
I'VE rather impressive, massive
affairs calculated to over
The Seward gateway daily edition, and the Alaska weekly post., 1919-12-19
CHORUS GIRLS ARE AT
 PREMIUM ON BRITISH STAGE

LONDON, Dec, l9-- England Is experiencing a shortage of chorus girls according to some theatrical agents, and stage managers, Plenty of young women are still anxious to get into the limelight, but experienced girls are said to be far less plentiful than they were. One theatrical agent has explained the situation thus:
 During the war large numbe" of chorus girls, show girls, and small part ladies left the stage Tor other work. Some are remaining per manently; others have not yet com back to tn theatre.
 Many girls, too, were married to officers during the war, and have now no need or inclination to go pack to the stage. The lack of first clas* show girls for the provincial panto- mines is becoming particularly acu'e, It is almost impossible Go get them % 20 out of London. Even sa:arles O. four pounds are not tempting them.