davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1919-08-03
BY VIRGINIA CARTER LEE

nor the lovers of green corn this
delicious vegetable, served with
plenty of good butter, can al
most form meal in itself, and indee |,
with corn selling at about 60 cents
dozen ears, the remainder of the menu
must be planned along economical lines
If green corn is to be served ad lib
itum in the daily menus.
In boiling corn be sure that the water
is actively boiling and salted; then put
in the ears, from which the husk and
silk has been taken, again heat quickly
to the boiling point and let boil rapidly
for six minutes longer.
1t must be remembered that if the
sugar is lost during standing or cooking,
the corn is tasteess. 1t should go from
the parent stalk to the kettle as quickly
as possible; if left husked in a hot
kitchen for an hour or two much of the
natural sweetness will have departed.
Corn lends itself to many methods of
cooking, and, combined with milk, eggs
or cheese, it IS particularly good. A bit
of minced green pepper, tomatoes or pi-
mentos are always a good addition to
any made corn dish, the blended havors
giving most appetizing zest.
In preparing the. baked steamed corn
strip back the husks (but leave them
on(, then remove the silk carefully, re-
place the husks and soak in cold water
for couple of hours. Have the oven
very hot, lay the corn in a dripping pan
and cover the pan tightly. Let steam
for about fifteen minutes and send to
the table covered with napkin. This
is one of the best ways of cooking green
corn.
Two of the fish dishes are worthy of
special mention. For the baked peppers
with salmon forcemeat flake the left
over cooked fish into small particles and
New-York tribune., 1919-08-03
A Tested Mn Shake

3 tabiespoonsful Y cup rich milk.
chocolate syrup s ta1lcspoonsful
shaved ice.
Pour all into a chilled glass ami
shake vigorously. Serve at once.
Chocolate Syrup for Mix shake
l-3 cupful cocoa. + cupfui sugar.
Z tablespoonful / cupful boiling
vanilla water
Mix cocoa and sugar. Add boiling
water slowly, ard when smooth
bring to boiling point. let simmer
five minutes. Cool and add vanilla
Y. c. L., New York City.
Less sugar may be used for those
who do not care for "a sweet syrup,
and longer cooking WI develop the
flavor. 1t should be done. however,
over hot water. This amount VII
make enough for eight people. The
cost Of the syrup is 10 cents.
New-York tribune., 1919-08-03

features is the trip lever, operated
very easily by the foot, which makes
and breaks the current.
Other details of construction of
interest to the intelligent PURCHASING
housekeeper are these: The casino
and fan are made of aluminium. the
latter having six blades. The base
IS supported on three small wheels
the rear one being adjustable 50 that
the nozzle can be raised or lowered
for carpets having maps of different
length. The machine will 90 under
furniture eight inches high. There
are eighteen feet Of flexible connec-
ton cord and eight feet of hose for
the attachment Of the special tools
which are directly connected with
the fan chamber and so make an
-eeenomic and complete use of the
suction force.
The bag is conveniently emptied
owing to the fact that it opens onlv
New-York tribune., 1919-08-03
Corn On the Cob
and off Again

With the rest of its troubles, Europe hasn't
and has had. Indian maize is probably
the most dstinctively "U. S." food that there is
When it is sweet and young, boiled not more than
six minutes, eaten with much butter and utter
disregard of personal dignity it is more delicious
than tcrrapin.
You probably will not anything about its
nutritive value, but the fact remains that it gives
you per cent of protein, per cent of fat and 8
per cent of starches and sugar-besdes the fun
you have 1t is great mistake to try to enjoy
along with abundant dinner. Corn is a
meal in itself with a crisp salad and iced drink
And when it is cooked in cream, plain with tiny
lima beans, "scrambled" in hot butter that
the roasted taste is obtained, it is delicious
than any "fancy' dish extant.
Corn is food that doesn't kept only seems
to- But it loses its sweetness and succulence with
age whether off the parent stalk. Do not
let it stand around. "Treat it right and it will
repay you. A. l.. P.
New-York tribune., 1919-08-03
Art OiIcloth for Thrift

cloth. in the form of dainty white
oilcloth dresser scarfs, beautifully
stencillcd in old blue and rose, has
invaded even the summer bedroom
and boudoir. There are stencillei
oilcloth mats for desks and tablc
tops, too, while from Z scrap Of
leftover made a pretty stem
cilled headrest for 4 wing chair in
my bedroom that saves the ere
tonne beneath.
There are lots of ODDS and
ends" finished Anne, that can be
made from oilcloth Table bibs for
children, floor mat to place be-
meath the babys high chair, which
may be made from one yard Of dark
colored table oilcloth and taped
around the edge; knee pads for
active little boys, many pairs being
obtained from one yard Of black
oilcloth, SO inches wide. At 56 cents
a yard, taped around the edge by
black tape, 10 cents a roll; and tub
lengths of white oilclo.h for the
kitchen tubs. Especially practical
IS the crib pad. [ purchased IL
yards Of white oilcloth, one yard wide,
for 81 cents. Enough double-faced
rubber sheeting for the same pur-
pose would have cost $2.28, and
would not have worn any longer.
There are many such cross cuts to
thrift when oilcloth is used
New-York tribune., 1919-08-03
Corn and Beans in the Can

use of too old and too large a prod
uct. Catch the beans as small,
young and fresh as possible. Cut
them diagonally into two-inch
lengths if larger beans must be
used. Also for these the addition of
a hot brine made by boiling 2.5
ounces of salt in one gallon of wa
ter is suggested.
All of ones care is in vain unless
good rubbers are used. Do not try
to economize by using last years
rubbers or cheap ones-it may cost
you your whole pack.
Special Directions for Canning Corn
Remove husk and silk. Blanch by
placing the ears Of corn in boiling
water for five minutes. Dip quickly
IN cold water (never allow the corn
to soak) and cut at once from the
cob, packing in hot, sterilized jars,
and placing them in the canner one
by one. Do not let some stand while
others are being packed. Add boil
ing water to overfiowing, one tea
spoonful of salt, put on the rubbers
and the cover partially sealed
, (Give half a turn to the left with a
Mason jar and leave the side clamp
up with the Lightning type.)
Be sure that the water is three
inches over the top Of the jars and
keep the jars immersed throughout
the process. Bring to a boil and
keep boiling for three hours in a
water bath; with water seal cam
ner give two hours; with five pounds
OF steam pressure, ninety minutes,
and with ten to fifteen pounds pres
sure one hour.
On taking the corn from the can
ner complete the seal, invert and
cool in a place where there is no
draft to cause breakage. Store in a
cool and dark place.
Special Directions for Cannins
String Beans
String and sort string beans
carefully, so that large and small
beans will not be mixed. Blanch in
live steam rather than in boiling
water. Suspend in cheesecloth bag
or in sieve over boiling water and
cover for five to ten minutes. Dip
quickly in cold water (use a piece of
ice in water, if possible). Pack at
once in hot, sterilized jars, fill to
overflowing with hot water and add
one teaspoonful of salt, or fill with
brine made by boiling 2.5 ounces of
salt in one gallon of water. Place
rubbers (kept standing in hot wa
teri and tops in position, make par
tial seal, and place in Gamer sub
merged at least three inches.
Process for two hours in the wa
ter bath-ninety minutes in the wa
ter seal, sixty minutes under five
pounds of steam pressure and forty
minutes under ten pounds pressure.
If the intermittent method is
used process for three days one
hour each day, Tightening seal when
taken from Gamer and partially
loosening it again when it is re-
placed for renewed processing. Same
time for corn.
New-York tribune., 1919-08-03

a NNE BROWN could scarcely
~ be seen amid the heaps Of
table oilcloth piled before
her upon her low work table.
"What's the very latest, Anne?"
I asked curiously, seating myself
opposite to her at the table and
watching her as she daubed spots
of color through a stencil pattern
upon piece of oilcloth.
'Breakfast SETS" she answered
busily. ITS summer, you know, the
time of trousseau and shower gifts
and brand new homes. 1t has al
ways been problem to me: an
original and, at the same time, in
expensive gift for a bride. | think
this is one.
Each oilcloth breakfast set con-
sists Of three rectangular pieces of
white pebble-surfaccd oilcloth, the
largest or service mat being 20
inches by - inches, the next, or
bread and butter plate mat, 10
inches by 6 inches, and the tumbler
mat being 6 inches by 4 inches.
The edges are left raw and the mats
may be stencilled in any color.
ITO stencil them I use oil paint.
which comes in the tube in all
colors at various prices, from II
cents, mixed with japanese dryer,
which is so cents a bottle The
stencil patterns are SO cents a set
or l8 cents for single pattern.
The pebble surfaced oilcloth. so
inches wide and 56 cents yard is
used for stencilling, as it has a
Gull surface which retains the oil
paint. These breakfast sets are
surprisingly dainty on the polished
surface of bare table top, and
they save laundry work as we'll as
money. The ready-made sets are
from $50 to 1925 set.
Using this same white, pebble
surfaced oilcloth, attractive runners
for buffet and serving table in the
summer homes may be made for
about so cents apiece, three being
made from / Il yards Of material at
So cents a yard. Each runner is Is
inches wide and tapped by black or
colored tape, after stencilling. The
ready-made runners are $3.50
apiece"
Have you seen the new luncheon
sets in printed design of tan and
linen that closely initiates the
heavy weave of linen doilies?"
asked.
81 am using them to save laundry
work." answered Anne. "The ready
made sets are S2.75 set. used
one yard Of oilcloth, 20 inches wide.
at 56 cents a. yard, to make a set
OF thirteen pieces Ground doilies)
a centrepiece 20 inches in diameter
service doilies 8 inches in diameter
and tumbler doilies 6 inches In
diameter. used art braid, at 3
cents yard, to bind them, and the
whole set cost about 70 cents. p
saving Of sos, or EIGHT thrift
stamps.
ut Is hard to believe, but oil
New-York tribune., 1919-08-03
aize-The Exclusively American Delicacy

for small cupful Of the fish add half
a cupful of grated breadcrumbs, salt
and pepper to taste, tablespoonful Of
chopped parsley, one tablespoonful Of
melted butter and one beaten egg. Fill
into halved peppers that have been par
boiled for five minutes in salted water
and bake for twenty minutes in hot
oven.
The other fish preparation is made
from slice Of boiled, chilled halibut,
served with an iced tartare sauce; and
until one has tasted this combination on
hot summer evening he does not know
how good it is.
Supplies for the week will include at
the butchers one pound of chopped beef
at 80 cents pound quarter of a
pound of bacon at IS cents a pound. two
ounces of smoked beef at S cents an
ounce, one slice of cooked ham for 25
cents, one pound of lean veal for rs
cents, can Of boned chicken for 65
cents and half pound of salt pork
(chowder and veal loaf) at 38 cents a
pound.
At the fish market one pound and a
quarter of salmon steak at SO cents a
pound, third of pound of salt cod
at 80 cents pound, a one-pound slice
OF hahDut for AZ cents a pound and a
small can of lobster for as cents.
Two pounds of table butter at 62
cents pound, half pound of oleo at
80 cents pound, seven quarts of Grade
B bulk milk at J. 4 cents a quart, four
quarter pints of cream at 13 cents bot
tie and three dozen eggs at So cents
dozen will serve for the dairy products.
Marketing prices will run at the fol-
lowing figures:
New-York tribune., 1919-08-03
Creamed Corn au Cratin

Make a sauce of two tabIespoonsfnl
each of butter and -four, three-quarteTss
of cupful Of milk ard quarter Of =
teaspoonful each Of black pepper ami
salt Then stir in one and a half cuns-
ful Of green corn cut from the cob ana
turn into buttered baking dish. Spread
over the top one-third OF crpful Of
fine cracker crumbs that has been nixed
with three tablespoonsful Of grated
cheese and let bake in quick oxen until
we'll Drowned. Cooked or canned corn
may be used in this reeine
New-York tribune., 1919-08-03
TESTED RECIPES
Corn Salad

Cut cooked boiled corn from the cob
and be sure that it is young and tender.
To each cupful of the corn pulp add one
slice OF minced white onion, a teaspoon
ful of finely chopped pimento, half a
cupful of shredded, crisp cress and
tablespoonful Of chopped sweet pickle;
Moist6n with a French dressing and
SprNe in cunS of lettuce. .--
New-York tribune., 1919-08-03
NHERE are certain fundamen-
tai precautions to be observed

tai precautions to be observed
in canning corn, and no
amount Of after care can correct the
results if these are neglected. Corn
loses it's sweetness on standing, and
if you can old, hard, starchy corn,
it will not improve in the can, and
it is very difficult to keep it from
spelling Be sure that the corn is
young and tender, and have it as
fresh as possible.
Again, most products shrink un-
der processing, but corn swells, and,
therefore, the jars should not be
packed tightly. Leave half an inch
to an inch (pints and quarts) for
the swelling of the starch grains.
To further emphasize this point
comes the report of Miss Castle in
the June journal of Home Eco
nomics," suggesting that only loose
ly packed jars be used in canning
anything by the usual home meth
DDS, as such a pack insures a high
er temperature in the centre of the
jar, which otherwise may be below
the boiling point. Miss Castle also
emphasizes the Importance of the
depth of the water bath.
All advocates of the cold pack
method insist that the water be we'll
above the top of the jars Zone to
three inches) and be kept there.
Blanching and cold dipping are
important to insure initial cleanli-
ness and some shrinkage before
packing, thus giving fuller jar at
the end of the operation.
There is danger in canning that
the processing time will be counted
when water is not actually boiling.
Whether the cans are put into boil
ing water or at a lower tempera-
tpre, be sure that the time of
processing is only counted from the
time that the water boils, and that
the heat does not fall if you are
using other than a gas or oil stove.
Only the time of boiling counts in
the sterilizing.
Good materials, quick, cleanly
work (not ordinary visible kitchen
cleanliness, but the archaeological
cleanliness Of the laboratory, and
a: faithful following of directions
will, we believe (and the belief is
based on experience), give just as
good results with the cold-pack,
one period method as with the in
termittent method which is much
more iaborious, especially in hand
ling large quantities, and is apt to
give an overlooked product.
The difficulty with fiat sour in
string beans often accompanies the
New-York tribune., 1919-08-03

vonient angle. Moreover, there is a
small wing nut at the base, which
locks the handle at any angle de-
sired and holds it in place when both
hands are needed to operate the
brush, on walls or stair carpets, up
holstery or hangings. One of the
most convenient and characteristic
New-York tribune., 1919-08-03

at one end and the metal bars at the
mouth make it possible to hold the
bag down by the feet while shaking
it.
The motor is vertically mounted
and while this type is supposed to
be somewhat less durable than the
horizontal motor, this one heated
New-York tribune., 1919-08-03
Tested and Endorsed in The Tribune Institute

means g saving of time in covering
the floor space. The bclt-driven
divided brush assists the suction,
especially in picking up lint and
threads. 1t is removable and easily
cleaned. The non-shock enamellcd
wooden handle is very light and
placed at 2 most restful and CON
New-York tribune., 1919-08-03

Monday
BREAKFAST
Uncooked Cereal with Sliced Peaches
Corn Oysters Radishes
Thin Bread and Butter Coffee
LUNCHEON
Devilled Eggs with Watercress
Brown Bread
Iced Grape Juice Jelly Roll
DINNER
Tomato Canapes
Spanish Omelef Creamed Potatoes
Baked Steamed Corn
Ice Cream in Halved Cantaloupe
New-York tribune., 1919-08-03

only to twenty-three degrees Fahren-
helt in half an hour of continuous
running, while q thirty-hve degree
rise IS considered permissible.
The current consumption averaged
165 watts, giving an operating cost
(when electricity is 10 cents kilo-
watt hour) of 2-3 cents per hour.
In New York, where electricity is 7
cents, the cost would be approx
mately ! cent an hour. The average
wage paid cleaning woman varies
from 25 to 45 cents an hour-it is
worth while to pay / cent an hour
10 save her time, or to save the whole
bill by doing it yourself with the
electric maid, who really takes the
work out Of housework.
New-York tribune., 1919-08-03
Custard Corn Puddinps

Stir one and haff tablcspoonsfal %
cornmeal with quarter Of a cupful Of
cold milk and cook in one cupfui of hot
milk (over hot water) until well thick
ened Then remove from the fire ana
add half a teaspoonful of salt, one cup
full Of milk, half d teaspoonful Of salt
spoonful of butter, one lightly beaten
egg and one tablespoonful of very finely
minced green pepper. Turn into but
water and let cook until the centre s
firm. Serve hot as vegetable
Another variation of corn custar1 is
made by blending together one cuoful
of corn pulp, one beaten egg, TWO cups
full of milk, half teaspoonful Of salt.
half cupful Of cracker crumbs and a
tablespoonful of sugar. Bake as above.
New-York tribune., 1919-08-03
Corn and Tomato Chowder

This soup is SO hearty that it towns
almost meal in itself. Cut quarter
of pound of salt pork into dice and
fry until well Drowned, then take out
the pork and add % sliced onion and 4
minced green pepper. Cook until deli
cately colored and add four peeled and
sliced tomatoes, teaspoonful of sugar,
teaspoonful Of salt, two quarts of
water and cupful Of peeled and sliced
potatoes that have been scalded and
drained Simmer until the vegetables
are tender and add the pulp, cut from
four large ears of corn. Cook for ten
minutes longer, add onc-sixteenth tea
spoonful of baking soda and a pint of
hot milk that has been thickened with
teaspoonful of cornstarch. Season with
two tablespoonful Of chopped parsley,
salt and pepper.
New-York tribune., 1919-08-03
Corn Fritters

Beat one egg lightly and add one cup
full of corn pulp and one-third of a cup
full of milk. Sift together half a cupful
Of pastry flour and half a teaspoonful
each of salt and baking powder; then
combine the two mixtures. Dip a large
take up spoonful of the fritter batter
and with a second spoon push it into the
deep hot fat. Fry to an amber color
and drain on brown paper. %
New-York tribune., 1919-08-03

Tuesday
BREAKFAST
Moulded Cereal With Blackbcrriea
Planned Tomatoes Bacon Rolls
Toast Coffee
LUNCHEON
Corn Salad Ham Sandwiches
Iced Coffee
Hot Gingerbread
DINNER
Cream of Corn Soup
Broiled Salmon Steak Green Peas
Potato Balls
Fruit Salad Cheese Straws
New-York tribune., 1919-08-03
Succotash

This dish is either very, very good or
it is uneatable. Cook one cupful Of smal
lima beans in salted water, and about
eight minutes before they are done add
one and half cupsful of uncooked corn
pulp. Cook foHfve minutes longer after
boiling begins again. Then drain, add
salt and paprika to taste, three table
spoonsful of butter and half cupful
of thick cream. Set over hot water and
let the seasoning "steam in" for five
minutes. Serve very hot
New-York tribune., 1919-08-03

America Electric Cleaner. Price
S45. Attachments, $3.50 extra.
Made by Wise-McClung Mfg. Co..
New Philadelphia, Ohio.
New-York tribune., 1919-08-03

Wednesday
BREAKFAST
Chilled Watermelon
Frizzled Clipped Beef
Corn Bread Coffee
LUNCHEON
Baked Peppers with Salmon Forccmeat
Thin Bread and Butter
Sliced Peaches
DINNER
Jellied Bouillon
Baked Cheese Custards Corn on the Cob
Fried Potatoes
Lettuce and Pimento Salad
Fruit Jelly
New-York tribune., 1919-08-03

Thursday
BREAKFAST
Halved Cantaloupe
Boiled Eggs Cereal Gems
RadisheS Coffee
LUNCHEON
Corn and Tomato Chowder
Rye Bread WatercresS
Peach Whip Cookies
DINNER
Cucumber and Green Pepper Canapes
Planned Hamburg Steak with Onions
SuCC0taSh
Vanilla Ice Cream Maple Nut Sauce
New-York tribune., 1919-08-03

Friday
BREAKFAST
Green Cages Uncooked Cereal
Fish Cakes Rye Bread Coffee
LUNCHEON
Vegetable Salad Rolls Iced Tea
Corn Fritters Fruit Syrup
DINNER
Tomato Bouillon
Cold HaIibut with Tartare Sauce
Finger Rolls Potato Salad
Steamed Peach Pudding, Hard Sauce
New-York tribune., 1919-08-03
By EDITH BISHOP SHERMAN

a NNE BROWN could scarcely
~ be seen amid the heaps Of
table oilcloth piled before
ba,. 1,o,. l., Il
The daily Alaska citizen., 1919-11-25
MAIL SHIPMENT
 DUE HERE TODAY
FIRST MAIL TO COME OVER THE DELTA CUTOFF MAY ARRIVE
 IN TOWN TODAY

According to a statement made yesterday by Agent Woodward, of the Brewer Stage line, the first mail shipment to come by the way of the Delta cutoff may arrive in Fair banks tonight. As this is the first stage to go over that part of the trail this season, however, there is some uncertainty as to it's arrival If it makes Little Delta in time, the stage which left here yesterday morning win bring it on into town this evening.
 The trice-a-week mail service start ed yesterday morning, the first of these stages leaving at both ends of the line at that time Another stage is due to go out tomorrow morning.
The daily Alaska citizen., 1919-11-25
NEWSY NOTES
 FROM NENAN!IAI

NENANA, Alaska. Nov. 2f. Tony JoIick this afternoon forced his way into the federal jail during tre ab- sence of Deputy Marshal Hagen and raised so uuch disturbance tnat the two scIliers confined tnarytn feared that they w.re about to be assassi- mated. They shouted for help and after they had broken out a window on the south side of Inc building they succeeded in attracting the attention of the fire chief and Fred Douso who rushed to the jail.
 Finding the door had been locked by Jclick after he entered the jail, they sent in a hurryup call to Jim Hagen who came on a long run When he arrived, he was no better off than had been Douse and the others as scmbled. In no way could they gain entrance to the building. The soldiers. ! in the meantime. warned the officer that the man whose ident ity was still unknown, appeared to be dangerous and to look out for him. Being unsuccessful in forcing an en- trance to the jail, Hagen and his vol |untccr assistants, took up positions near the jail the deputy being nearest the door
 In a short time the man emerged from the door and when ordered to halt started to run in an effort to escape Hagen fired three shots in the direction of the fleeing man, who fell at the third shot. Hagen thot at first he had made a mistake and | nit him, but he regained his feet and started at full speed, but the delay caused by the fall had been fatal and he was overtaken and brot back to jail.
 There and then it was that his identity was discovered. It was also found that he had apparently been in a mixup prior to entering the jail as his face was badly bruised up, pre-
 umably in a fight. He showed the
 fleets of a "lemon extract" jag and his general condition was such that he was placed in the hospital for repairs. He has recovered sufficiently to give an intelligent account of his yearning to become an inmate of the jail, but it is generally believed he got in a scrap and getting the worst of il sought the jail as a place to get pro lection.
The daily Alaska citizen., 1919-11-25
RYDER NOV HAS
 WEEKLY PAPER
NEW MINING TOWN HAS WEEK LY PAPER AND IS BOOSTER
 FOR THE CAMP

The Hyder Alaska Miner, a new conner among Alaska papers has been received in Fairbanks. It is the lat est among Alaska publications mak- ing it's appearance at Hyder, Alaska on October 24. w. R. Hull is He editor and he says the paper has come to stay and chronicle the news of the latest Alaska mining camp.
 The Miner is to be published week ly. It is four-page, six column paper and contains advertisements of many of the business firms of the new camp. MT. Huh announces that he is out to publish all the mining news and it's motto is Boost For Hyder."