davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
By VIRGINIA CARTER LEE
SPARAGUS and rhubarb, on

a SPARAGUS and rhubarb, our
~ first spring fruit and vege-
table, are especially featured
in the present weeks menus, and
while asparagus is hardly ever an
economical purchase Costing from
25 to so cents a bunch), still the
low price of the rhubarb (selling
for five cents bunch) will strike
fair average between them when
figuring up the weekly budget.
Seven punches of asparagus are
used during the week and nine
punches of the rhubarb; the former
however. forming the piece de re
sistance of several of the noon lunch
cons, ard the latter being used for
the breakfast fruit, as a Leverage
and in conserves and desserts,
In selecting a "bunch of aspara-
gus" preference should be given to
stalks with straight heads. Nod
ding or bent over heads generally
denote staleness, and the lower ends
should not be dry or brown. Place
in cold water as soon as it comes
from the market, and if you would
have it at its best remove the "little
spurs CnaC grow dOWp tne STALKS
and seem to cling to them.
If the rhubarb is young and ten
der, with a pink skin, the stalks
will not require peeling. In cook
ing it, use very little water and
when actively boiling add a pinch of
baking soda to lessen the acidity.
Also add your sugar when the rhu-
barb is almost tender. Shredded
dates, figs and raisins are delicious
additions to plain stewed rhubarb,
and when these are used, of course,
less sugar will be required.
To prepare the rhubarb cocktails,
use a large cupful of cooked and
sweetened rhubarb. Add the shred
ded edible pulp from one grapefruit
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
Rhubarb Fool

Stew bunch of rhubarb that has
been cut in inch pieces in barely
water to cover and add when boiling
actively sixteenth of a teaspoonful
of baking soda and teaspoonful of
grated orange peel. When almost
tender drain off nearly all the liquid
and add sugar to taste. Cook for
couple of minutes after the sugar is
added and stir in a scant teaspoonful
of gelatine that has been softened in
two tablespoonful of cold water.
Remove from the fire as soon as the
gelatine is dissolved. Cool, chill ON
the ice, and just before serving fold
in the stiffly whipped whites of two
eggs and half a cupful of double
cream, whipped solid.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18

years canning. w omen VINO
got the habit during the war will
surely want a few cans of each of
the fruits and vegetables as they
come along, and done in this leisurely
way, one need not be exhausted by
canning orgy in the hottest weather.
If one is not spry the first of the
eligibles are apt to pass before we
realize it, Rhubarb has been rather
neglected by the Gamer and pre-
server, but its relative cheapness
and its appetizing, wholesome quail
ties make it very desirable addi
ton to the home stock of canned
goods. Miss Lee has covered the
simple method of merely sealing the
whole stalks in cold water, which
many practised so successfully dur
ing the sugar shortage, while the
rhubarb conserves are delicacies.
From the middle of May through
the first week in June is the time to
can the asparagus most profitably.
Even if one pay 25 or 80 cents a
bunch for the best asparagus, run
ming thirty stalks to bundle, it is
a saving of about one-half, compared
with the high-grade timed goods
This does not count time, fuel and
container - the commercial article
being fairly priced when the costs
and labor are considered. We all
know, however, that asparagus at
tacks the tin more than almost any
other vegetable, on long standing.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
Stuffed Eggplant

eggplant l cupful chopped
l onion boiled ham
4 tablespoonful tablespoonful
chopped parsley butterine
l green pepper a cupful but
l large tomato tered bread
crumbs
Salt and pepper to taste.
Cut the eggplant in half crosswise
and scrape the she'll Of all meat.
Run the onion, parsley, green pep
per, tomato, boiled ham and pulp Of
the eggplant through the meat chop
per. Melt the butter in frying pan
and cook the mixture in it for five
minutes. Fill the shells, sprinkle the
top with buttered bread crumbs and
bake in the oven for twenty to
twenty-five minutes.
J. W. w., New York City.
This dish is a meal In itself and
serves four for so cents.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
zxaxza Catching the Spring Vegetables for the Can


screw the top all the way on, then
turn it back one-half turn.
Sterilize, either in boiling water
for three hours; in the water seal
Gamer at 214 degrees f. for two
and one-quarter hours, or under five
pounds pressure for one and one
half hours. Be sure to have the
water at least one inch above the
jars, preferably two inches, and keep
it boiling gently throughout the
period. When sterilized remove
from Gamer, complete seal and cool
as quickly as possible without plac-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
Eating What Nature Serves

mo m i
other nd vegetables
in weibe in
and TONES
and noth good
GU o
$ not like
notnak eof
the amet
l.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18

skin. Wash them well. Cut the
stalks to the height of the jar where
the curve comes at the neck and
mt IN as many as the sterilized lar
will hold; then fill the jar with pure,
cold water to overlooking and ad-
just the rubber and cover. This is
the entire process and if directions
are followed exactly, every jar will
keep perfectly. 1t is better to boil
the water and cool it instead of
adding directly from the spigot if
ones water supply is uncertain.
Store in cool, dark place. Use
self-sealing jars or those that are
air-tight.
Oriental Preserved Rhubarb
Cut five lemons in exceedingly
thin slices, add one pint of cold
water and let stand over night.
Cook until the lemon rind begins to
be tender and add two pounds of
sugar, five pounds of rhubarb, cut
in small pieces, the contents of
medium-sized jar of preserved
ginger (chop the ginger), and one
pound of seeded raisins. Let SIM
mer until very thick and seal as for
canned fruit in pint glass jars.
Rhubarb Marmalade
Cut the yellow rind in tiny pieces
from five oranges and two lemons,
cover with cold water and let stand
over night. Then cook in water I'M
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
Rhubarb for Raspberries

When I made red raspberry jam,
instead of buying twelve boxes of
berries at 35 cents each, ! bought
only SIX, and 10 cents worth of rhu-
barb. I have as much and it is
just as delicious, made of equal parts
OF berries and rhubarb nobody can
tell the difference), and l saved 81,
the price of eight thrift stamps.
L. r. T., Lansing, Mich.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18

pound each of shredded figs and
seeded raisins and one pound of
chopped candied orange peel. Let
the ingredients stand over night
and in the morning cook slowly un-
til very thick. Twenty minutes be-
lore it is done add half a pound of
blanched chopped almonds. Store
as for marmalade or jelly.
Rhubarb Jam
Select the bright pink Stalks Of
rhubarb, wash and cut in half inch
pieces. Weigh the fruit and allow
an equal weight of sugar. Add to
each three pounds of fruit the Juice
and grated rind of one lemon and
orange and half a pound of shred
ded dates. Place all the ingredients
in an agateware kettle; let stand for
several hours and simmer slowly un-
til of the desired consistency. Cover
with paraffin when cold.
Rhubarb Conserve
Cut the edible pulp from a large
ripe pineapple and add four CUPS
full of peeled and diced rhubarb, the
juice of one lemon, eight cupsful
OF sugar, the grated yellow rind of
one orange and the pulp and juice
from two oranges. Stir the in
gradients until thoroughly mixed
and turn all into a preserving ket-
tie. Let stand over night and in
the morning add .unfu1
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
Treatment of Asparagus

Wash carefully and with a sharp
pointed knife remove the little scales
from the stalks, and cut the aspara-
gus the right length to fit the jars.
Tie in bundles and blanch, either
over live steam for fifteen minutes
or immerse the stalks only in boiling
water for two minutes, and then
submerge entirely for two minutes
longer. Plunge quickly into very
cold water for just an instant. Pack,
tips up, in hot sterilized jar, adjust
the sterilized rubber ring, add one
teaspoonful of salt to a quart, boil
ing water to overlooking and par
TALLY seal. That is, with the Light
ming jar type; do not put the lower
bail down in place until after ster-
ilization, and with the Mason jar
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18

yum-yum It'll tender Place
one ouart NJ ont
De materially essened cubes, half of
70 e sugar contained in the granuated
fruits and chopped with
blanched almonds the
will evera] and
almost any or the rhu slowly until
"'0 'o'n'uHs' tried on cold plate Store TO
Canned (w;hou+ suo.. jelly.
cooking) -, iun- UNI
Place a large in lay
u"e tehuef stalks of six pounds of rhubarb
' " po0soe with pink cubes, five pounds of half
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
Asparagus Sprew

Remove the tender tips from a
bunch of asparagus and cut the re-
naming edible portion of the stalks
into small pieces. Cook both tins
and pieces of stalks in boiling sailed
water until tender and press the
latter through a PURGE sieve. Sea
son with salt, paprika and bit of
onion juice and add a little finely
chopped green pepper and melted
butter to moisten. Spread on slices
of hot buttered toast, arrange four
cooked tips on top of each portion
and pour over little melted butter
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
NJ arket'S Best.

seeded raisins may be added, if de-
sired. Prepare a custard from q
pint of milk, a quarter of a tea
spoonful of salt and two eggs beaten
with. two tablespoonful of sugar.
Cook over hot water until we'll thick
ened, flavor with half teaspoonful
of vanilla extract and pour over the
rhubarb that has been spread in a
pastry lined pie plate. Dust with
grated nutmeg and bake in moder-
ate oven until set like custard pie.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
TESTED RECIPES
Old-Fashioned Rhubarb Fritters

Beat together two eggs, add one
cupful of milk and quarter of
teaspoonful of salt. Mix together
three cupsful of -four, three table
spoonsful of sugar and three level
teaspoonsful of baking powder. Com
bine the liquid with the flour mix
ture and add one large cupful of
chopped rhubarb that has been
scalded in boiling water and drained
and two tablespoonful of melted
shortening. Beat to the consistency
of thick drop batter and add a
littla additional milk, if necessary.
Fry in deep fat and serve with
maple sugar and cinnamon.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
Asparagus Patties

Cook the tender portions of a
bunch of the asparagus and cut in
small pieces. Combine with highly
seasoned cream sauce to which has
been added beaten egg and little
chopped parsley. Heat all over hot
water and turn into lightly fried
bread cases. The latter are pre-
pared by cutting rounds of stale
bread rather thick and with a cooky
cutter removing a small round from
the centre. Dip in little milk and
egg mixture with pinch of salt and
fry by means of frying basket in
hot fat. These, rightly made, are al
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18

chopped and seeded raisins. Cook
over moderate heat until like
marmalade and ten minutes before
it is done add a cupful of chopped
walnut meats. Store as for jelly.
Rhubarb and Strawberry Con-
serve
Allow twice the amount of diced
rhubarb as you have Strawberries,
and for each quart of the combined
fruits allow three cupsful of sugar
Let the fruits and sugar stand for
three or four hours and then cook
slowly as for jam. Ten minutes be-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
Rhubarb Custard Pie

Cut small bunch of young rhu-
barb into inch pieces and parboil
with the addition of pinch of bak-
ing soda until almost tender; then
drain off nearly all the liquid and
sweeten to taste. A few chopped
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
hubbard and Asparagus Are the Very
First ELgibZes

AS to flavor, it is one of the best
canned goods we have, and dozen
or two jars of glassed asparagus will
be delicacy next winter. at moder-
ate cost. Two punches will fill three
quart jars, and if bought by the
crate it should be obtainable for 20
cents a bunch. The most successful
product is made from the young,
tender stalks-nothing comes out of
the can better than it went in
Sometimes this is expected!
The following directions for the
cold pack method are repeated for
convenience, though they are prob
ably known to many as heritage
of war experiences.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
Institute Tested Recipes

very rich, and only small serving
IS necessary. Cost, IS cents for
six portions.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
Some Special Canning Racks
and Jars

These racks are for holding the
glass jars in the cold pack method,
protecting them from breakage,
either from uneven heating, contact
with the bottom of the boiler or
humping, and making it simple to re-
move the heavy, slippery, hot charge
without danger to the work or the
worker.
The racks pictured answer these
specifications and come to fit almost
any ones Gamer. They are made of
timed steel wire. The round rack
measures IL inches in diameter
and has two side handles so hinged
that they fold inward when not in
use. The Pearce rack is "a inches
square, and the two handles are
locked in vertical position by the
upper section of the rack, which
may, however, be readily removed
and the whole device folded.
Each rack has capacity of four
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18

ing in a draft, or the jars may
crack. When cold wrap to pre-
vent the product from fading, label
and store in cool, dry place.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
A Use for Old Rubber Jar Rings

If you want to put dish directly
on the ice you will find that by plac-
ing rubber preserve jar ring under
1t the dish will not fall or slip, even
though there be a decided slope to
the ice.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
an: half a cupful of grape juice.

an'. half a cupful of grape juice.
Chill on ice over night.
The mousseline sauce to serve
with the chilled asparagus in tomato
jelly cups FRIDAYS luncheon) is
made by beating the yolks Of three
eggs and adding four tablespoons
full of salad oil and one tablespoon
full of hot water. Stand the bowl
containing the ingredients in a pan
of boiling water and stir until it
thickens. Then remove and add
half a teaspoonful of salt, quarter
of a teaspoonful of paprika and one
tablespoonful of tarragon vinegar.
The sauce should be creamy like
mayonnaise.
Supplies for the week will include
at the butchers half 15-cent box
of smoked beef, one pound of
chopped beef at SO cents, one pound
and half of stewing mutton at %
cents a pound, one-quarter Of
pound of bacon at 40 cents a pound,
half pound of salt pork at 30
cents pound and one pound and a
half Of veal chops at "A cents q
pound.
At the fish market, four large
clans at cents each, one pound
and half Of mackerel at 35 cents a
pound, two pounds Of panfish (por-
gies) at 20 cents a pound and a
third of pound of salt cod at 80
cents a pound.
Dairy products will itemize in the
budget milk and cream, S1.26; eggs
$1.30, and butter and oleo, $3.50;
and the marketing prices will run
at the following approximate fig
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18

fore the conserve IS cooked add a
quarter of pound of blanched al
monds cut in shreds. This conserve
is delicious as a layer cake filling.
as sauce for cottage or batter
pudding with the stifhy whipped
white of an egg added, or plain as
a sauce for vanilla ice cream. Store
es for any conserve. v. C. L.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18

Pearce Rackwt
circular der of the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18
Household Short Cuts
A Curling Iron for Pressing

Sharp wits will discover ways and
means to overcome the apparently
impossible. One day last summer
when hurrying with a large amount
of sewing, and with no fire in the
house, I found it essential to press a
number of seams quickly. I heated
my largest sized curling iron over
an alcohol lamp and rubbed it over
the dampened seams as l would an
iron. The result was entirely salts
factory, and I have since found it
a specially good method for press
ing velvet or velveteen seams, as it
does not injure the pile. Now keep
curling iron for pressing use only.
Mrs. NJ. j. S., New York Citv.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-18

Tuesday
BREAKFAST
Oranges
Dreamed Smoked Beef
Corn Bread Watercress
Coffee
LUNCHEON
Savory Clam Cakes
Cole Slaw Bread Sticks
Canned Fruit
DINNER
Vegetable Soup
Planned Hamburg Steak Smothered
with Onions
Asparagus Mock H0llandaise Sauce
New. Potatoes
Chocolate Batter Pudding Foamy Sauce
The Bridgeport times and evening farmer., 1919-08-19
AvIAT0RS ARE RANS0MED, ONLY
 HALF SUM PAID
CContinued from Page One.)

developed trouble and they were forced to land, smashing their land ing gear and fusilage in doing so.
 The two aviators then tried to find their way to the nearest army camp and became confused. They walked and swam down the Rio Grande dur ing Monday. Lieut.. Peterson devel- oped a fever. They had started for Candelaria when an armed Mexican overlook them and made them prts- oners. They were unarmed.
 They were overtaken by a band Of armed bandits, Lieut., Peterson said, and a crowd of people from a little town. They continued on their fore ed journey until Friday night when the bandits compelled the aviators to write messages demanding ransom and telling of the death threat.
 The leader of the bandits, he said, had worked on Q railroad in Kansas and lost a hand and foot in an acci- dent there.
 The messages were sent to the bor- der by messenger Sunday. Peterson immediately sent message to his father at Hutchinson, AIinn., saying: Feeling fine; had wonderful experi- ence" Davis also sent 0 similar mes sage to his parents at Strathmore, Calf.
 Captain Matlack returned with Da- wis at o'clock this morning, both men riding the captains horse.
 According to the agreement, Cap tain Matlack made the journey into the Mexican rendezvous unaccompa- nied. He was to pay over S7,5OO for the release of one aviator and the re mainder when the second aviator was released. Under the agreement Mat lack was to return with the aviators by foot to the American side and then come on the Maria by airplane.
 The flares from the mountain side were to be the signal for Natlack to begin his perilous journey into the bandit country.
The Bridgeport times and evening farmer., 1919-08-19
GOT THEM BY THE WOOL"
 SAYS ROBERTS

We've got them by the wool when it comes to handling this plant and the strikers can't open it even if they did close it down. The plant closed at noon Friday---closed down ajbso- lutely say, and if the strikers will ever get that through their heads they may know what we mean. Some of them ought to know by this time that they can never come back
 This was the statement made at 2:30 this afternoon by Superintendent Roberts of the Columbia Graphophone when told that Sam Lavit had prom ised to inform a strike meeting this afternoon that the Graphophone trou- ble would end in 4S hours. He said Lavit attempted to interview him this morning, but he refused to see the strike leader or sign statements for him.
The Bridgeport times and evening farmer., 1919-08-19
PLANT
 TO CONSOLIDATE
 WITH VICTOR co.
CContinued from Page One.)

Continued from Page One.) made go through without intolerance. The company is now settling up Lib workers, and this will undoubtedly be the last business tranaction be- tween the manufacturers and their employees
 Provided they follow the company to Newark, N. J., or any other place in which the Graphophone plant may be located, it is highly probable that many of the old employees of the con- cern will be given positions similar to the ones they held in Bridgeport. Regarding this matter, MT. Roberts said today:
 Whether or not any of our old employees will secure positions with Us outside of Bridgeport, depends for the most part on the workers themselves. Those who have been faithful to us will certainly receive employment in any place we may To- cate if they wish it''
 A meeting of the stockholders of the American Graphophone company was held today in New York City, and was attended by Mayor Clifford B. Wilson and other prominent Bridge port men who are desirous of having stockholders meeting will have but little effect upon the decision of the concern to leave Bridgeport.
The Bridgeport times and evening farmer., 1919-08-19
TWO PETITIONS
 FOR DIVORCE
 ON DESERTION

Desertion is the charge made by Lily Ivers of this city in her divorce suit against Richard c. Ivers of this city which was filed today in the Su- perior court. She alleges that Ivers left her February IS, 1909. The cou- pie were married November "A, 1903. The wife's maiden name was Lily Monroe.
 Another divorce action filed today was instituted by Michael Lique of this city against Alice D. Lique of New Haven. Desertion on July 3, 1916 is alleged. Mrs. Lique, whose maiden name was Alice Raymond, married the plaintiff April "A, 1882. The couple have one child, Hazel, ag- ed IT, and the father wants the cus- tody of the girl.
The Bridgeport times and evening farmer., 1919-08-19
LIEUT.. COLONEL IS WEEKEND GUEST
 IN THIS CITY

Lieutenant Colonel w. E. Brewster Greene of the Motor Transport Corps, Y. $. Army, formerly assistant ad- vertising manager of the LocomobiIe company, this city, was in town over the weekend with Dr. Irving s. Net tleton.
 Colonel Brewster Greene has just returned from 20 months service in France, England and Italy and is one of three officers in Connecticut to re- turn with a war decoration from the Italian government which was award ed to him at Italian General Head quarters in March of this year.
The Bridgeport times and evening farmer., 1919-08-19
DIED.

this city, August 19, 1919. at 154 Capitol avenue, Gather inc, widow of Matthew Reilly.
 Notice of funeral hereafter. a@ McCORMICk-In this city, Monday, August IS. 1919. John H., son of John and Bessie T. Mccormick, aged 20 years, s months, 1 4 days.
 Funeral from the residence of his parents, No. SS Clinton avenue, on Wednesday. August 20, at S:3O am, and from St. Peters church, where a solemn high mass of requiem will fbe offered for the repose of his soul, at 9 o'clock.
 Relatives and friends are respect fully invited to attend. Burial in St. ATichaeTs cemetery. Automobile cortege. L1Sb~p
The Bridgeport times and evening farmer., 1919-08-19
WINNERS

Phone your ad. and save time"
 This sentence was concealed in the classified advertising page of yesterdays Times. Three people located the line, and as winners of the Times hidden sentence contest will be entitled to free tickets for 8 boat ride across Long Island Sound. A new line is concealed in the classified adver- Using page of the Times today. Look for it
 The winners of yesterdays con- test were:
 s. R. Gorham, 432 French street
 James Murphy, 691 Maple street
 Margaret .Keely, 203 Golden Hill street.
The Bridgeport times and evening farmer., 1919-08-19

 FOR BUILDING
 NOW S7,364.5O

The American Chain Co. headed the list of subscribers today for the Amer ican Legion club house fund by send ing a check for S250 to the committee. In addition to the other donations re- ceived during the day this brought the total of the fund to S7,864.5o.
 Other subscriptions receiped today were s1OO from the Bridgeport Brass Co.,, $10 from Karl o. Cyrus, and S10 from Konckapotanauh Tribe, No. 30, l. O. R. M. The committee tS hopeful that the full amount of $1S,0G6 needed for the club house will be raised, al though it is realized that subscrip- uons are coming in very slowly.