davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

time "hot brick" and the hot-water bottle
gave way to the rubber hot-water bag.
used, however, mostly for cases of illness.
Now come the Taplex Warmers of diff
ferent sizes and shapes, bringing their
own heat with them and asking no CO.
operation from electricity or hot water
to make you comfortable.
1t takes some courage to properly ven
tllate sleeping room this weather unless
the sheets are warmed. The automobile
provides another need for the foot or
hand warmer, even though it may not
compete with the old-time sleigh. And
winter camping, outdoor sleeping, porch
life and even the baby carriage all Of
fer opportunities for these handy little
portable warmers.
The new feature of the warmers is the
fuel furnished in cakes or sticks, which is
inserted in place, lighted with match
and in a few minutes is dispensing
warmth without giving off any smoke or
odor, and will keep on dispensing it for
period of from six to eight hours with
out any further attention. When cleo
tricity and gas are unavailable the
unique claim of this device is obvious.
There are three different types for
special uses. The Taplex Handy Warmer
is an asbestos lined metal case, 21a xth
x4 inches, inclosed in small khaki bag
1t takes but few minutes to slip stick
of fuel in the case, apply a match, leave
it uncovered until the fuel is glowing,
then cover and return to the bag. The
warmer is ready then for pocket or muff
The Taplex Body Warmer is the same
sort of asbestos lined metal receptacle,
measuring 31a x1x51s inches, and is
curved to fit snugly to the body. 1t
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

squarely on theaend of the nut to crush
the shell without touching the kernel.
Flying pieces of shell, injured fingers,
crushed kernels or great effort are all
obviated by this cracker. The pleasure,
bodily profit and variety added by nuts
to the menu are more and more appre-
ciated, and as this little tool promotes
their more frequent use it is a good
thing to have about the house.
The Ideal Nutcracker. Prices, AS
cents unpublished nickel-plated steeIr SO
cents (Chicago finish, nickel-plated and
tunbled) and rs cents (similar to No.
but highly polished.
Made by the Frank B. Cook Co., 32e
West Madison Street, Chicago. Ill.
-Four Portable Warmers for All
Times and Places
Great-grandmother' long handled brass
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

preparing desserts from these dried
fruits. A whip" can be made from
prunes, figs, apricots or raisins. The
cooked sweetened fruit pulp is chilled
and combined with stiffly whipped egg
whites. Chopped nuts are sometimes
added as pleasing variation. The
mixture may be baked in a very slow
oven for about fifteen minutes or be
served Immediately after the egg whites
are folded into the fruit pulp. A boiled
custard using the yolks of the eggs only
is served with fruit whip, or sweet
ened whipped cream may be used in
place Of the custard This affords a
most delicious and we'll balanced des-
sert.
The following, taken from The Tribune
Institute file Of tested recipes. prove that
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
Delicate Desserts From Dried Fruits

example, one pound of dried apples
costs % cents and yields 1850 heat
units, while it costs SO cents to buy
enough fresh cooking apples to yield
that same amount of heat and energy.
This is more than a 80 per cent increase
on money basis, though as eaten when
the water is replaced the fruits are sub
stantiaIly the same. 1t is interesting to
see that the expense Of drying is really
less to the consumer than the cost Of
handling the fresh perishablc product.
Prunes, figs, raigins, apricots, dates
and apples are the most popular dried
fruits, and may be used in the prepara-
ton Of many delicious desserts. First,
rinse carefully in warm water to remove
dust, then set in Il cool place to soak in
enough cold water to cover, thus put
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
seh0ld Appliances-TeSted and Endorse

The scale has white enamel cast
iron base Is by 1-2 inches and white
enamelled supports for the nickel plated
beam arms. The balancing arm con-
sists Of three separate beams-the rear
beam carries the compromising or adj
justing scale, with a small round slider
which permits allowance to be made for
extra weights Basket, clothing, wrap
pings, containers, etc. so that direct
net reading may be obtained and also
adjustment can be made to get a zero
setting of the scale.
The middle beam with the larger
square slider is the pound scale, while
the beam in the foreground has small
square slide for weighing ounces.
With the ounce scale, accurate
weights to within one quarter of an
ounce can be made, the maximum ca
pacity being thirty-seven pounds. The
scale arm alone weighs up to twelve
pounds, and for greater weights one
five pound and two ten-pound nickel
plated compensating weights are pro-
vided, which can be suspended from the
end of the beam.
The scale is we'll constructed, simple,
durable, with no complicated parts, es-
pecially adapting it for household use
and preventing inaccuracies occurring
with continued USE
Perfection Infant and Household Scale.
Price, $40.
Made by Jacobs Brothers Co., II War
rem ST. New York Civ
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

Check up on the weight of the baby and
the groceries
crack the nut and spare the finger than
the one made by the Frank B. Cook Com
pany and frankly named the Ideal.
Even the hard-shelled "nigger toe"
energies whole from the shell in response
to little effort and the walnut is cracked
squarely in half, just as you want it.
And on these two nuts 40 and 80 cents
pound are saved when they are shelled al
home.
Most of the modern nutcrackers screw
to shelf or table, but this one is held in
the hand and operates very easily. 1t is
made entirely of nickel plated steel, and
consists of concave scooplike receptacle
in which the nut is placed, the end of the
nut setting into a small hole in the CEN
tire, which helps to keep it in position.
Into the top of this scoop threaded bar
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
PREPARED IN THE TRIBUNE INSTITUTE

ting back" the moisture taken GU. in
drying. The most desirable length of
time for soaking dried fruit is eight
hours, but two or three hours will suf
flee if the longer time cannot convent
emily be given. Place the fruit, with the
water in which it was soaked, over a
flame and bring slowly to the boiling
point. BY using this water the valuable
mineral salts pnd sugar are not lost.
Simmer gently until tender and Juicy
but not broken. Add sugar to taste, but
many fruits need no sweetening Any of
the fruits may be served in this simple
way. Some Of them combine very sue
cessfully; raisins and apricots, prunes
and aprcots, figs and rasins, are three
good combinations.
There are also some unusual ways Of
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
Keeping Up With the Scientists
In Nursery and Kitchen

TIME food folks say the careful
housekeeper should check up on
the weights of her purchases to
he sure she is getting all that belongs to
her - 4 careless buyer encourages dis
honesty No one can be more interested
in your affairs than you are yourself.
The health folks say that the chill
dren must be weighed first and last and
all the time-the weight being the key
to their welbeing and telling definitely
whether the child is making normal
progress and getting the right kind and
amount of food. Hence scales in kitchen
and nursery are modern necessity,
and a scale that is unreliable is OBJ
viously much worse than no scale at all.
The spring scale with a platform over
the dial has been rejected by national,
state and city weight officials as treach-
erous in it's advice. Why? Because if
the object weighed is not laid gently on
the scale and just in the middle Of the
pan the weight is not accurately given.
To meet all these conditions and re-
quirements comes an all-round family
scale with special provision for weigh
ing the baby. The maker Of the Per-
lection Infant and Household Scale has
broken away from tradition and offers
a reliable scale of the beam balance type
with d large scoop for the weighing of
groceries and comfortable and attrac-
tive white wicker basket for weighing
the progeny. The basket screws firmly
onto the end of the balancing arm
after removing the scoop holder, and
the two are readily interchangeable.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

weighs only three ounces and fits closel,
the back of the neck, under the arm ~
on the abdomen or chest. 1t is particu.
larly convenient for hot applications
when the weight of hot-water bag ;v
unpleasant or uncomfortable. A canton
flannel covering is provided for this
warmer, and the convenient fuel. NEEDING
only match to put in operation, is the
same as in the previous case
The Bed Warmer is similar to tba
Handy Warmer in shape and construc.
ton, but is larger, measuring 3%x2Ay
inches. 1t is wrapped in white flannel
cover and is especially adapted for the
bed or the babys carriage. The Foot
Warmer is 14x715 inches, with a
steel body, nickel-plated ends and ashes.
tos lining. 1t is covered with velvet plush
in blue or taupe and has at one end
small drawer in which the fuel is placed
The weight of this warmer is five
pounds. A slightly larger size meas
uring 20 inches is also made.
The moderate charge for the fuel, the
length of time that it lasts and its adapt-
ability to all conditions and places make
the warmers as economical as they are
comfortable and convenient.
Taplex Handy Warmer. Prices, rs, IS.
so and rs cents. Fuels tubes for rs
cents.
Tsplex Body Warmer. Price, rs cents.
Fuel--12 sticks for Is cents.
Taplex Bed Warmer. Price, 81. Fuel
-12 sticks for Is cents.
Taplex Foot Warmer. Prices, SIS and
$3.50. Fuel-12 sticks for ST. Made by
the Taplex Corporation, AT West Thirty.
fourth Street, New York City, New York
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

pits, drain the fruit and cut into bits.
Cook three-quarters of a cupful of
sugar with the prune juice (about one
third of a cupfulD and the juice of half
lemon to the soft ball stage (238 de-
grees Fahrenheit). Remove from the
fire, pour in fine stream onto the
white of one egg Beaten light and dry
and beat until cold Add The prunes
gradually and one and a half cupsful
of double cream beaten solid. Mould
and freeze.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

parsnips, cabbage, etc. rath-
err costly in price, the present weeks
menus have been planned with dried
and canned products, not only along the
fruit and vegetable line, but also taking
in such staples as canned fish and chick
en-, bacon, canned corned beef and salt
pork.
In purchasing both canned and dried
products, great difference will be
found in the cost of the brands; and,
although the price may be about the
same as the fresh commodities (when
in season. still it must be borne in mind
that the quality is generally uniform;
less time and fuel are required to pre-
pare them, and if they are in the house,
no time is lost in marketing and they
are certainly great convenience.
AS to prices, prunes, for instance,
may be bought all the way from 35
cents to II cents per pound, according
to the size and quality Of the fruit;
while canned tomatoes may range all
the way from Ia cents to % cents per
can. Also the character Of the store
and the amount bought affects the price.
1t is recommended in using all canned
meats and fish that they be removed
from the cans at least one hour before
using. Drain thoroughly, rinse in very
cold water, drain again and place, if
possible, in a draft of cool air.
In cooking all canned meat, poultry
and fish, be careful not to overlook
them, as they are likely to separate and
become stringy; remember they are al
ready cooked and only require reheat-
ing.
Supplies for the week will include at
the butchers three pounds Of breast of
mutton at 10 cents per pound, two
pounds of steak at az cents per pound
quarter of a pound of smoked beef
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
The Season of The Con

We have about touched rock bottom this time
of year in regard to the scarcity of fresh fruit
and vegetables and the monotony of the win
ter diet. Now is the time for the housekeeper
who busily canned and dried last summer to
reap her reward. And even if you must re-
sort to the commercial canned goods, you will
still be the gamer in purse and time and fuel,
and certainly not the loser in wholesomeness,
at this time Of year.
Some extravagant friends of canned foods
insist that owing to grading and quick hand
ling the canned goods are generally better
than the fresh We not go this far, but it
is true that with tomatoes as poor and as
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
A Handy Nutcracker

Cleanliness, freshness and economy, all
are promoted by buying nuts in the she'll
And since the passing of the old fashioned
hammer and fatiron, no handler or more
efficient nutcracker has volunteered to
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

eand
their
and uif
dried uia
and
fetho sand
bes fhousk
m
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
B in g Out t h e

for IS cents, half pound of salt pork
for 16 cents, and a quarter of pound
of bacon for IL cents.
Canned goods for the week call for
two II cent cans of tomato soup, one
pound can of salmon at SO cents, one
can of corned beef at 38 cents one can
of boned chicken at so cents, two cans
Of tomatoes at IA cents each, one can of
OK tongue at 90 cents, one can of crab
meat at 35 cents, one can of asparagus
tips at 30 cents, one can of cherries at
30 cents, one small can of pineapple at
20 cents, one can of peaches at 80 cents,
two cans of deviled ham at cents. one
can of green peas at 20 cents, and two
cans of corn at 20 cents. These are chain
store prices, but represent good grades.
For the dried products, purchase one
pound of salt cod at 80 cents (using
quarter of pound for the fish cakes),
one package of raisins at Is cents, half
a pound of apricots at % cents a pound,
one pound of figs at 80 cents pound,
half pound Of prunes at 10 cents a
pound, one-half pound of lima beans at
16 cents per pound, half package of
dates at IS cents per package, half a
pound Of dried apples at 1S cents per
pound, one pound of finnan haddie at 25
cents, one pint of dried vegetables for
chowder for Is cents, two pounds of salt
mackerel at 80 cents per pound, half
pound Of large raisins for the gelatin
dessert at 30 cents per pound, half a
pound Of black beans at ID cents.
The marketing figures should be as
follows:
Butchers bill ............. S1.84
oysters $50. .............. 80
canned goods ........... 4.83
Drled products ..........,... 221
Fresh fruits and vegetables. 2.31
riggs ............... 1876
MIX ana cream ............. 10
butter and cleo ............. .95
staple groceries .............. 215
$685.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
TESTED RECIPES
Escalloped Chicken

Unmould the contents Of d can of boned
chicken and cut in small pieces. Also
drain thoroughly can of corn. Add to
the corn a seasoning of salt, one minced
green pepper, freed from seeds, two ia
blespoonsful of melted oleo and the
same Of milk Moisten the chicken with
half q cupful of seasoned cream sauce
and add two tablespoonful of chopped
parsley. Arrange the corn and chicken
mixtures in alternate layers in but
tered baking dish, sprinkle the tops
with crushed dried bread crumbs, dot
with bits of butter and bake in quick
oven for fifteen minutes
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
Dried Vegetable Chowder

If soup combination of vegetables
has been dried it should be soaked COW
cred with cold water over night
Cut two slices of salt pork into small
dice, try out and in the fat fry two
sliced onions until delicately Drowned
Add about two quarts of hot water, one
pint Of the freshened vegetables. or half
a quart can of tomatoes, and salt and
papTika to taste. Simmer until the veg
etables are nearly tender, add two peeled
potatoes, cut in slices and cook for fiji
teen minutes longer. If dried celery is
not among the vegetables add a little
celery salt.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
Date Meringue

This is a very delicate dessert and is
extremely useful in the case of unex-
pected company, as it may be easily
and quickly made. Use rounds of plain
aponxe cake. Beat tho whites of two
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

eggs as stitfiy as possible, fold in two
tablespoonsful Of powdered sugar and
one small cupful of stoned and chopped
dates. Heap the meringue in mounes
upon the cake and place in a moderate
oven until slightly Drowned. Serve
cold
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
Raisin Compete

This is a very delicious dessert and IS
not expensive, especially if the PROV.
dent housewife has her own supply OF
homemade grape juice. Seed the raj
night in unfermented grape juice. IN
the morning bring slowly to the boil,
add sugar to taste, and simmer until
served hot on thin slices of buttered
toast, French toast, steamed rice or
farina. 1t will prove a very popuar
dessert with the children of the family
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
'''1''a$zl 49,, a
T THIS TIME Of the year, when
fresh fruits are high and scarce,
the dried fruits should be used

inc drIEu ITuIts shOuId Dc used
frequently. Fruits are essential in the
diet because their acids form alkaIies
when broken down in the body and
neutralize the acids resulting from
meats and other protein foods. They
also have healthy effect on the bowels
and other body functions.
The fuel value Of dried fruits Ia high
in all cases, ranging from 1900 to 1000
caIories cheat units) per pound as
bought, while the fresh fruits range
from 220 10 $50 caIories per pound.
Evcn though the dried fruits cost more
per pound, they furnish more heat and
snerGy Tor the money expended. For
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

some very delicious desserts can be pre-
pared from dried fruits:
Apricot Souffle
Rub half pound of stewed and sweet
ened dried apricots through a PURGE
sieve. Have in readiness one cupful of
thick boiled custard. Add this to the
fruit pulp and place on the ice for two
or three hours to chill. Just previous to
serving fold in the stifily whipped whites
of two eggs and pour into glass dish
that has been lined with halved lady
fingers. Dust the top with powdered
macaroon crumbs and serve immedi-
ately.
Prune Mousse
Soak half pound of prunes over
MIGHT: cook untu tender- remove the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

CONCEAL add the stiff1y whipped whites
of two eggs and three-eighths of a cup
full of sherry or Maraschino cordial.
Continue to freeze slowly until firm.
Tongue With Piquant Sauce
This gives a delicious dinner. Place
the can of OK tongue in kettle of hot
water and boil actively for forty min
utes; then remove from the can, place
on hot platter and add this sauce:
Put two tablespoonsful of oleo in
saucepan and when it begins to brown
add one tablespoonful Of Drowned flour.
Stir in gradually one cupful of strained
seasoned stock and cook over hot water
stirring frequently, for ten minutes. In
another saucepan place half table
spoonful each of minced onion and
chopped capers, two tablespoonful of
vinegar half a teaspoonful of sugar
and salt and paprika to taste. Cook for
five minutes; then add it to the sauce and
stir in two tablespoonful Of thick Chill
sauce or chopped sweet pickle. Cook
only long enough TO heat through and
sn1,xya i,111,oedia tal1Y
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
Devilled Ham Mousse Salad

Pound to a paste two small cans Of
devilled ham and add one teaspoonful of
made mustard. Soak one tablespoonful
of granulated gelatine in quarter of
cupful of cold water and dissolve in a
quarter of a cupful of hot water. Grad
ually stir into the ham paste ana fold in
half a cupful Ga gill of heavy cream
whipped solid Turn into mould wet
with cold water, chill and serve cut in
slices and laid on crisp luettuce leaves
moistened with French dressing.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

Tuesday
BREAKFAST
Sliced Oranges and Bananas
Dry Cereal
Scrambled Eggs with Clipped Beef
Toast Coffee
LUNCHEON
Devilled Ham Mousse Salad
Rye Bread
Lemon Tapioca with Stewed
Figs
DINNER
Bouillon in Cups (from cubes or extract)
Salmon Outlets with Green Peas
Dreamed Potatoes
Steamed Peach Pudding
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

Monday
BREAKFAST
Stewed Dried Apricots
Fish Cakes (Sait Cod
Corn Mullins Coffee
LUNCHEON
Tomato and Vegetable Soup
(from canned tomato soup)
Brown Bread
Canned Peach Salad French Dressing
DINNER
Halved Grape Fruit
Escalloped Chicken and Corn
with Green Peppers
Baked Potatoes Celery
Raisin Pie de Luxe
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

Saturday
BREAKFAST
Baked Apples Top of the Bottle
Corn GriddIe Cakes Maple Syrup
Coffee
LUNCHEON
Mackerel and Potato Salad Qcftover)
Olive Sandwiches
Dried Peach Pudding
DINNER
Oysters on the Half Shell
Canned Tongue Heated with Piquant
Sauce
Mashed Potatoes Spinach
Frozen Fig Custard
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
Canned Pineapple Sorbet

Boil two cupsful of water and one of
sugar for eight minutes; cool and add
the contents of can of shredded pine
apple, the grated yellow rind and juice
Of an orange, and one tablespoonful of
gelatin softened in two tablespoonful
of cold water and dissolved in a little
hot water. Mix we'll, turn into chilled
freezer and when the mixture begins to
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02

some very delicious desserts can be pre-
pared from dried fruits:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-02
By VIRGINIA CARTER LEE

wv Nth fresh vegetables and fruits
M (save the winter varieties
w embracing carrots, turnips,
The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1919-01-17
JORDAN VALLEY SOLDIER
DIES IN FRANCE
James r. Fenwick of Jordan Valley
Dead of Wounds Overseas.

Mr.. and Mrs. James L. Fenwick
of Jordan Valley. are in receipt of q
telegram under date of January 2, re.
lating to the death Of their son. Pvt
James Robert Fenwick, B company
36lst infantry. olst division. who wa:
severely wounded in action in France
on September % and died October 6
The deceased was u years Of age
born and raised in the Jordan Valley
country. where he held a position with
the Jordan Valley Mercantile COM
pany for several wears. He was alsc
engaged in the sheep business with
his brother, J. Edgar Fenwick, where
he still held an interest at the time oI
his death.
He entered the service October ;
1917, and was in training at Camp
Lewis, Later he entered the intelli-
gence section and was sent with his
company. overseas In July. He was
on special detailed service for this
department for some time before his
company went into active service,