davidaulloa/AmericanStories huggingface dataset:
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
pABALTTJOs vIEsPATIJOS ISTEIGE SAJUNGA, IR
TARSIS SU BOLsEVIKAIS.

REVELIS, Estonij> lapkr. "A (SuvaIinta)-Pabaltios
ieSpatl samga yra fakta r tas bus vei paskelba ko
vyrasybd katros tu6jo astovus tarybose Dorpa
te ratifikuos prelminare santarve.
Tailos diskusos prasde tuojaus, kuomet boSeviu at
sovaS tvnov sugrz is Copenhageno Ltvinov tur plna
boeviku vadzios gaojmq tares Pabatios vespatijo
mis- taikos reikae.
Ko1espondentas yra autorizuoas praneSti Stai ka:
Nors Letuvos vyriausybe oficijaa Mgina, kad Dorpa
te gruodzo I'D tur6Q pras6 takos konferenca, eciaus
yra znoma jog Pabaa il ktos parubezn3 vespatjos, Is
tmtS Suomja kelias savaites prad6s taikos tarybas
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
PASIyLYs DU PARLA-
MENTU AIR|JAI,

Londonas, Iapkr. y. = An
glijoS kabinetas Skubiai APP
dirba sumanHmq duoti Airijai
savyvalda. sumanoma Airijo-
je iSteigti dtl parlamentu.
Visas Airijos reikale Suma-
nymas dar Pirm Kol&dp bus
mduotaS parlamentui.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
ESTONUA HUOSUOJASI
NUO RUSy,

Revelis, Iapkr. y. - Esto-
MICS vyriausyb6 pareikalavo,
kad rusQ Siaurvakarin6 gen.
1udenico armija pertrauktu
Savo militarini veikimq Esto-
MICS riboSe. RuSai, Sakoma,
Sutike Su tuo reikaIavimu.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
Toliaus komitetas pazymi,

Toliaus komitetas pazymi,
jog kova pries plieno trusta
nebus pertraukta, kol darbi-
ninkams nebus pripazinta Emo
niSkesniQ darbo valandQ il lH-
mokesties,
.savo keliu darbininkai vi
sur dar be streiko kovoja il "
zodzio If susirinlimq laisves
teises.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
BERKMAN BUS DEPOR-
TUOTAS.

Washington, lapkr. q. =
Immigracijos biuraS Darbo
departamentui rekomendavo
deportuoti anarchistq Be4k-
man. Darbo SckretoriuS pat
virtino rekomendacijq.
AnarchiSt6S Goldman depor-
tavimo klausimas dar galuti-
mai neapsvarstytaS.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
UzDEREJIMAI Bull,
.GARIJOJE.

Sofia, lapkr. y. = simet
BuIgarijoje buvo nepaprastai
dideIi jaw uzder6jimai.
YpaG uzder6jo kvieciai, ku-
lic apkainuojami $250,000,0 700.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28

lius rinkimus gruodzio 16 d.
Sakoma, kandidatp skyrimas
nebusias varzomas. Bolsevikq
valdzia susipranta, jog su da-
bartiniu savo stoviu j ne
istengs ilgai gyvuoti. Tad bu-
tinai reikalingos reformos.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
GAL CHICAGIETIS BUS
PINIGYNO SEKRETO-
Rus.

Dabartinis ,Salies pinigyno
sekretorius Glass atSiStaty-
dina. JiS nori patekti ] sena-
tOriuS.
Yra ziniQ, jog pinisyno SEX
retoriu gal bus paskirtas chi
cagietiS Melvin A. Traylon,
First Trust 4 Savings Bank OF
Chicago prezidentaS.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
GEN. ANGELES NUBAUS,
TAS MIRTIMI.

Juarez, Meksika, lapkr. 26.
-Kar6s teismas mieste Chi
huahua suimtq generolq Ange-
les nubaudt mirtimi. Bus SUI
$audytas.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
PASIsoVE PALIUoSUOTAS
IS TARNYBOS.

Muskegane, Mich, pavojin-
gal pasiSovd Arthur Way is
ChicagoS::
Jis yra jaunaS. Buvo pa
SauktaS kareiviauti IL greitai
paliuosuotaS is tarnybos.
Way susirupines kodel jam
nebuve lemta dalyvauti kar6je
ir uz tai pasiSoveS.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
VYRIAUsYBE UzEME
DUONKEPYKLAS.

Madridas, lapkr. 26. cia
streikavo duonkepiai. Ispani-
jos vyriausybe uzeme duonke-
pyklas il pazadejo streikinin-
kams moketi uz darba tick,
kick ju buvo reikalauta.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28

Rymas, lapkr, y. - Itali-
jos vyriauSyb6 atStovu tautos
Sqjungon paskyrG SenatoriQ
Soialoia. -.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
PATVIRTINO UNGARIJOS
KABINETA.

Budapestas, lapllr. p. =
Talkininkai patvirtino naujQ
Ungarijos llabinetq. Premje-
I'll yra Karl HuSzar.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
NEGYVUCJA YUDENICO
ARMIJA.

Revelis, Estonija, lapkr. q.
- EstQ armijos vadas gen.
Scots pranesa, jog gen. Yude-
nico armija daugiau negyvuo-
ianti.
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
Lietuvos Vyria'usYbe
Uzgina Taika su
BoISeVikais
Estoniija Pasrengusi Taikos
Konferencijjon
voK1EcrA1 LABA1 BLoGAM sTovYJE.

BERLYNAS, lapkr 26-Vokieeiu karuomena Pabaltijo
e atsdus aba blogan stovin LatvQ armija be okos at
lados vokiecus aakuoa. Latvams pagelbst IL ietlval
Site atakuoia is Sauu enant geleznke karuo vokletla
0tsimeta Prllsijon
Draugas. [volume] (Chicago, Ill.) 1917-current, 1919-11-28
BOLsEVIKU PRoPAGAN
DA JAPONIJOJE.

Yokohama, lapkr. q. - Cia
suSekta pIatinami bolSevikiSki
raStai japonQ kalboje.
New-York tribune., 1919-12-07

Il cupful butter eggs
l cupful flour l cupful water
OF. chocolate
Into a saucepan put cupful
water and one-half cupful butter.
Let boil one minute. Mix in one
cupful flour and pinch of salt. Boil
another minute. Remove from
fire. Beat in one ounce of melt
ed chocolate and add eggs, one
at time, beating vigorously be-
tore the next is added. Drop bv
big spoonsful on a buttered baking
sheet and bake in a hot oven 25
minutes, allow to cool and cut off
top and fill with jam or cream.
X. ", Oshkosh, Wis.
These puffs are heavier in their
texture than the ordinary cream
puff, due to the chocolate added.
A heavy sweet jam should be used
as there is no sugar in the puffs.
Ounce marmalade is a most pleas.
ing combination with the chocolate
The puffs can be topped with
whipped cream if desired. This
amount makes FIVE ordinary sized
puHs at cost tnot including the
marmalade) Of about 35 cents
New-York tribune., 1919-12-07
BY VIRGINIA CARTER LEE
VTyIT~I the closing of the war the
w majority of housekeepers con-

majority s ''of"s Of soasstsspsss s"S ~s' een sas
graduated themselves on the
thing Of the past and that the good old
recipes calling for a cup or more Of
sugar could again be used with clear
conscience.
Unfortunately, however, they were a
little premature in this supposition, and
once more we are back on sugar rations
and very scant ones at that In the
present weeks menus the use of sugar
has been reduced to a minimum, and
such sweetening agents as honey. maple
sugar and syrup, corn syrup" and
molasses are substituted, while canned
and dried fruits are also used for their
sugar content
On the principle that every particle
Of sugar possible must be eliminated the
breakfast fruits have all been chosen so
they may be eaten without sugar. A
little honey is added to the apple whip
and maple sugar to the baked apples
for Sunday morning.
Maple sugar and honey are also de-
licious eaten with cooked cereal Gf
sweetening is desiredl. although little
salt and rich milk brings out the flavor
of the grain better than when sweeten-
ing is added.
The desserts for the week are nearly
sugarless, the exceptions being the two
tablespoonsful used in the cup cakes and
little in the seuffid and the dried fruit
sauce. The amount used, however, is
so small that probably half cupful
will answer for the week exclusive of
tea and coffee.
In preparing the frozen honey custard
New-York tribune., 1919-12-07
Canned Chicken Salad

Remove the contents from a can
OF boned chicken, rinse quickly iii
cold water, and let stand in the
outside air for twenty minutes, then
cut in cubes. Mix with an equal
quantity Of chopped celery three
chopped hard boiled eggs, half .
dozen chopped radishes and six
minced olives. Moisten with 4
boiled or mayounaise dressing (the
commercial dressings may be util-
ized), and serve in a salad bowl,
lined with lettuce leaves. Roast
veal can be substituted for the
chicken, provided it is tender; cut
the veal in slightly smaller pieces
than the chicken.
New-York tribune., 1919-12-07

Savarin Finnan Haddie

Pick the contents of a small ia-
Of finnan haddie into small piece,
and set aside. Make large cupfu
of thin cream sauce, season wit
salt and celery salt to taste, ar
add the fish, one tablespoonful
minced pimentos and half a curf
Of grated cheese. Stir over / -
water until the cheese is melt
add one Lightly beaten egg, 81.
remove from the fire as soon as
the egg is blended in.
The eggs a la golden rod are pre-.
pared in very much the same man.
ncr as the finnan haddie. Use four
chopped hard boiled eggs to cup.
tul and a half of highly seasoned
cream sauce. Add one small cup.
full of grated cheese, one table
spoonful of chopped parsley, and
serve on toast.
New-York tribune., 1919-12-07

spoonful Of salt. Gradually combine ths
two mixtures with half a cunfnl ~
sweet milk, beat we'll and flavor with a
teaspoonful Of vanil a extract Bake IN
small creased cup cake pans.
Pineapple Frittcrs
Sift together one generous cuDful q,
-four, half teaspoonfus of salt iscant,
and one and a quarter teaspaansful NJ
baking powder. Beat two eggs lightly
add half a cupful Of mi X and gradualIv
combine the liquid with thess dry in.
CRED ents. Stir in one tablesp onful of
melted shortening, one tablespoonful ~
honey ard half cuDful O sh ~eddod
canned pineapple. Beat well and dron
by the spoonful into hot fat Serve with
the pineapple syrup as sauce.
Molasses Fruit Cookies
The sweeten ng agents n these cookies
are moiasses and the chopped dried
fruits. Put one pint Of m3lasses and
two tablespoonsfu cf shortening into a
bowl and stand over hot water until the
shortening is melted Add half a tea.
spoonful of salt, one teaspoonful each of
ground cinnamon. ginger. nutmeg and
mace ard one cupful of thick sour milk
into which has been stirred teaspoon.
full Of baking soda. Thiclzen with suf-
ficient sifted flour to make cake bate
and mix in a large cupfu of chopped
figs, dates and raisins Dust the fruit
with little -four and add more to form
a dough that viii roll out. Roll thin
cut with scalloped cutter and bake un-
til crisp and brown in a moderate oven.
Frozen Fruit Compete
Dissolve half cupful each of honey
and corn syrup" in pint of boiling
water and add the yellow pup from one
orange, the juice of one leraon, one
mashed banana and one cupful each of
canned Strawberries and pineapple fine
ly chopped). Cool and freeze slowly as
for sherbet.
New-York tribune., 1919-12-07
Sard:ne Canapes

Cut oblongs of bread, remove the
trusts and saut6 on both sides Ii
a little hot oleo. Open a small car
OF sardines, remove the skin ano
bones from the fish and mash to &
paste. Add q teasroonful of lemon
juice, one tablespoonful of chopped
parsley or watercress and spread
on the bread. Cover the top with
rounds cut from stuffed olives anc
garnish with capers and cress.
New-York tribune., 1919-12-07
Saccharine Reflections

ME has raised
in cookins, for our
is 0umess
naturally a little o II goes lons
mena to healh
8 dund
two counts u) That injurious health and (2) this
produce illegal article of food of her
harmfu the
administered diabeh when
him
n eased condnon
I
unhealthy debase
thar share Of the worlds
and period of
our A..
New-York tribune., 1919-12-07

ing is covered. The wriuger has
eleven-inch rollers and is of excellent
construction, handling kitchen
towel folded in five double thick
nesses with perfect smoothness.
How She
Works
There are many "holes," some of
them in rather out-of-the-way places.
that call for oil, and the women who
are beginning to use household ma
chinery should learn not to neglect
these details if they want the best
results. There is also a convenient
screw on the lower part of the front
of the machine, just above the cord,
by which the belt may be frightened
without opening the case at all, and
this again is point that increases
efficiency if carefully watched. Any
slowing up Of the clothes in passing
through the wringer indicates that
the belt needs this tightening. A
very carefully prepared book of in
structions accompanies the washer.
A B c Super Electric Washer.
Made by Altorfcr Brothers Conn
pany, Peoria, Iii.
(Prices and further details man
be obtained on application to The
Tribune Mstitute.)
New-York tribune., 1919-12-07
4 Tested Recipe

[EDITOR'S NOTE: These con-
t71buted recipes haze all been tested
and endorsed by oar Domestic Sci
emce Expert. We peg S1.OO for each
recipe that is printed. If contribu-
tors Uish to haze rejected vecipes
returned, stamps must be enclosed.1
New-York tribune., 1919-12-07
Maple Nut Crackers

Any unsweetened crackers may
be used. Whip the white of one EGG
until very stiff. beat in one gener-.
Gus tablespoonful of either granu-
lated, brown or maple sugar, ane
add a few chopped nut meats,
Spread on the crackers and set IN
4 moderate oven to crisp.
New-York tribune., 1919-12-07
The A B c Super Electric
Washing Machine
1NHIS machine is characterized

THIS machine is characterized
Il by it's rugged construction
it is "a heavyweight" so to
speak, warranted to wear we'll and
not to strike. Its capacity is great
(eight sheets to a load( and the
washing was satisfactorily done in
fifteen minutes, while one load went
through the wrlnger and was in
spected in S.5 minutes.
One and half bars of white soap
was used, but the suds filed the tub
and they might we'll 'oe used for sew
eral loads. An unusually small
amount of water is needed, only six
gallons, as indicated by the red line
on the outside of the tub. five inches
New-York tribune., 1919-12-07
"Corn Syrup" Cup Cakes

Cream together cne-quarter Of a cup
full of shortening, two tabespoonsful Of
sugar and six tablespoonsful of corn
Sift together one and three quarter
cupsful Of flour, two teaspoonsful Of
baking powder and a quarter of tea
New-York tribune., 1919-12-07
Cupful Of Sugar This Week for the Cook

make rich boiled custard from pint
of milk. three eggs, a quarter of tea
spoonful of salt, one tablespoonful of
cornstarch and three tablespoonsfu of
honey. Flavor with lemon or vanilla
extract and fold in when cold quarter
pint of double cream whipped solid and
sweetened with two additional table,
spoonsful of honey Freeze slowly.
For the dried fruit sauce soak eight
large pruncs overnight, and in the
morning drain and pass through the
meat grinder with four washed figs and
eight ptted dates. Cover the fruit
PURGE with the water in which the
prunes have soaked (about one and a
half cupsfuD and simmer for fifteen
minutes. Add two tablespoonsfu of
sugar, few drops of lemon Juice and
cook for eight minutes longer. Serve
hot.
The Somoset scallops are another un-
usual dish. Parboil the scallops Zone
plnt) for five minutes, drain and cut in
quarters, or halves if the scallops are
small. Have ready three-quarters of a
cupful of rich, seasoned cream sauce and
add three tablespoonsful of hot tomato
catsup blended with a small pinch of
baking soda. Pour over the scallops
that have been placed in baking dish
ano cover the top with a mixture of
half cupful each Of grated cheese and
crushed dried bread cl lumbs Set in
hot oven for about five minutes
Marketing prices will run about as
follows for four:
Butchers bill. l............ $3.50
Dairy products. .......... 4.46
Fruits 28O
Vegetables ............. 2.73
GrOcerleS ............... 3.1S
Total. ...................s1s.oo
New-York tribune., 1919-12-07
Mock Egg Dessert

This is a delicious dessert II one
has on hand little thick whipping
cream. Cut slices Of pia:r cake IT
rounds and place snail brard'
+ canned peach in the centre O.
ach. Pour over Just enough o.
he thick syrup, boiled down with
ugar, to glaze the fruit, and make
border of sweetened whipped
rcam around it. Each portion will
-esemble poached egg ON toast
New-York tribune., 1919-12-07
Bv MARGARET HAMELIN

b NEllGHTFUL supper dishes
\ are not hard to concoct,
and if your emergency shelf
is only fairly we'll stocked host
of dainty and savory recipes can be
easily prepared with either the aid
Of chafng dish or electric grill.
Quick and painless hospitality-both
for hostess and guest-may be
achieved if one "knows how" From
supplies kept on the average pantry
shelf the following menus can be
quickly carried out:
Quick Sunday Night Suppers
MENU MOL
Savari1 Fin1an Haddie
brown Eicad Sandwiches Olives
Canned Fruit
Maple Nut Crackers Ginqer Ale
MENU NO. 2
Sardine Canapes with Olives
Vegetable Soup
Thin Bread and Butter
French Toast Jam Whip Coffee
MENU NO. 3
Canned Chicken Salad
Bread and Butter Rolls
Spring Dessert Tea
MENU NO. 4
Eggs a la Golden Rod
Buftered Toast Celery
Canned Fruit Whip Waters
Coffee
In planning for these impromptu
menus, in addition to the sugges-
tons given, the caterer will proba-
bly, have on hand either cake or
cookies, rolls or mullins that can be
reheated, cold meat or poultry that
can be utilized in so many attractive
ways, and other odds and ends that
VIII redeem the supper from the
stigma of being prepared entirely
from emergency supplies.
Remember that a good sauce and
a chopped hard boiled egg will help
out wonderfully if the ingredients
for a hot dish are not quite ade.
quate, and that the ever readv
bouillon cubes or beef extract win
furnish a delicious first course. if
the remainder of the meal is not
very hearty in character.
Sandwiches (well made) are al
ways good with hot coffee. Thev
furnish almost a complete supper
IN themselves. Here, again, the use
ful hard boiled egg can be added to
the filling with any minced bit of
edible green that you may happen
to have on hand. Just a suggestion
of finely chopped pickle or olive is
also recommended, and a little
dressing, SO that the filling will
spread easily.
The four menus given can all be
prepared in 80 or 35 minutes, il
he housekeeper works expeditions
y and when an electric grill and
~hating dish are both at her disposa
most of the actual cooking can be
done at the table. which always add.
70 the informality of the "party."
IL preparing the dishes maintained
New-York tribune., 1919-12-07

pieces are heavy, weighing 28.5 and
1926 pounds, respectively.
The tub stands 35.5 inches above
the floor, the top of the wringer 50
inches, and the floor space occupied
is 27 by 20 inches. The wooden
cylinder is swung in a semi-cylin.
drical galvanized tub, painted gray
with three red levers for operating
tub and ringer. The tub. moves
through approximately twenty-four
revolutions in a minutes time, re-
versing on every stroke, which
gives both clothes and water a more
violent motion and consequently a
more thorough cleansing effect.
The nine feet of electric cord is
permanently attached underneath
the tub and connects with any lamp
socket by separable plug. Six feet
from the motor is C. H. 1850
switch so that the current can be
conveniently broken without discon-
Meeting at either end. This is a
great convenience and the ease in
operation results in a saving Of
power, instead of letting the wringer
or tub run unnecessarily.
The motor is a e-quarter horse
ppower standard make and all gear
'fanfiaI as it looks and hard
New-York tribune., 1919-12-07
Johnnycake Cream Toast
With Sweet Apple

Add to the scalded ingredients,
combined as above, a cupful or less
Of newly chopped sweet apple, and
proceed as for plain "johnnycake
cream toast" This is most delect-
able variety of the species.
New-York tribune., 1919-12-07
Harlequin Milk Toast

70 one pint of plain cream sauce
add the coarsely chopped whites Of
two hard boiled eggs and half a
cup of leftover canned peas; season
with salt, pepper, little paprika,
pour over slices of hot buttered
toast and over all rice the yolks Of
the eggs. Garnish with parsley and
serve at once. This is very orna-
mental, hearty and very nutritious
main dish. Dressed lettuce may be
served with it; combine a table
spoonful of chill sauce or ketchup
with two tablespoonsful of thick
in making the dressing.
Hot gingerbread for dessert.
Club Toast
Make a pint Of the cream sauce,
season to taste ard pour over de-
New-York tribune., 1919-12-07

sired number Of buttered rounds of
toasted Boston brown bread. Sur
round with border of thin, crisp
bacon and serve with it blackberry
or strawberry jam (toast, bacon
and jam to be eaten together). This
is q most delicious cnmhination-
New-York tribune., 1919-12-07
By FLORENCE TAFT EATON

BY FLORE ME- IAFI EATON
TOWADAYS, when meat, In
! Y most of our households, is
served at one meal only, we
llousekeepers are often put to it"
TO plan substitutes in variety, which
shall be not only adequate, but ap-
letizing and sufficiently hearty"
Milk toast may we'll serve us as
en- occasional 'main dish." and if
we avail ourselves Of some Of the
up-to-date variations of this old
fashioned dainty we may serve it
oftener than the family suspects
without their tiring of it, Of course,
the "veribcst" individual of the
whole milk toast family is the old
time bona fide "cream toast" of
cur grandmothers; not often ac-
complished nowadays. Occasion
ally, however, it may be afforded
for the main and perhal only dish
for Sunday night supper" 1t is de-
Ecious made of brown bread. Heat
{. pint of cream-thin cream is all
,ight-in an old-fashoned "spider"
the thick bottom lessening the liza
bility Of scorching-thicken slightly
with two scant tablespoonsful of
-four, mixed smoothly with half
pint Of milk, salt to taste, let
boil up and pour over required
amount of toasted brown bread laid
in a shallow serving dish Cover
three or four minutes to sufficiently
soften and serve with an accom-
paniment Of perfect apple sauce.
IF the family are not enthusiastic
over this delectable supper dish l am
much mistaken.
Johnnycake Cream Toast
Make thin johnnycake by the fol-
lowing recipe:
One cup OF yellow corn meal
with it mix teaspoonful each Of
sugar, salt and butter and scald
with boiling water until soft enough
to spread; then add few spoons
full of milk; the meal will continue
to swell enough to take up the ex-
ira liquid. Spread to thickness of
& quarter of an inch in the hotto,,,
Of shallow baking dish, crease
into squares and bake in not oven
about fifteen minutes, or until
golden brown top and bottom. Re-
move, break apart split carefully
and place in the cream.
.gohnnvcake Cream To.sA
New-York tribune., 1919-12-07

and jam to be eaten together). This
is q most delicious combination.
lnvalid's Milk Toast
One cupful o. top milk or thin
cream thickened with a tablespoon
full each of butter and -four melted
together. Of cream, thicken with
one tablespoonful of flour blended
with little cold milk.) Pour
over two slices Of toast laid on a hot
plate, cover closely and serve with
ounce jelly. This combination is
such Il favorite with one particular
friend of mine as to lead her to
make arrangements for ounce jelly
"ad lib" to accompany her during
stay at the hospital.
Poverty Cake Cream Toast
(From "Grandmother's Written
Cook Book")
One pint Of sour milk with a little
OF the cream left on, one teaspoonful
soda, one-half teaspoonful salt. a
saltspoonful cinnamon, two eggs
beaten until very light, one-half a
cup Of molasses and equal parts of
rye and Indian" until the batter
will just drop from the spoon. Drop
from dessertspoon into hot fat. as
for doughnuts. When frying din
spoon in the fat before taking out
the dough. Be sure that they are
cooked in the middle-better to trv
one.
When the poverty cakes" are
tried, split carefully, fill a rather
deep hot serving dish and pour over
them from pint to a quart of boil
ing hot, slightly thickened cream.
"a good milk sauce may be substi-
tuted.) This poverty cake cream
toast" is one of the most delicious
OF the old-fashioned supper dishes
and is remember ed with joy by all
Ct grandmother's descendants who
had the good fortune to par
TAXA Of it.
New-York tribune., 1919-12-07
Cherry Moss

This is made with canned cherries and
no sweetening is required. Soak one
tablespoonful of granulated gelatine in
one-qrarter of a cupful of cold water
and dissolve in quarter of cupful Of
boiling water. Add one and half cups
full Of dark red, canned cherries, cut in
halves, and half cupful of the thick
cherry syrup. Stand aside and when
the mixture begins to thicken fold in
into slightly oiled mold and chill.
Serve the remaining cherry syrup as
sauce.
New-York tribune., 1919-12-07
Shortcake Cream Toast

Make baking powder biscuit
dough, roll in an oblcng half an
inch thick, to fit the bottom of
ishallow baking tin. crease top
lightly in squares with the back Of
q sknife and bake IN a hot oven;
whsr> done remove. break apart very