davidaulloa/AmericanStories huggingface dataset:
Evening journal., 1919-06-18
SALESIANUM CLASS
BANQUET GUESTS
1919 Graduates Formally
Received Into School
Alumni

The newly graduated saleslanum
Hish School class Of 1919 was welcomed
TO membership in the school alumni
association at the annual banquet last
nisht in Lambros banquet hall.
Thirty-eigh per cent. Of the alumni
have been in the army or navy, and
save many interesting "reminiscences Of
their military life. Among the most
graphich descriptions were those given
by William Rogan and by the Rev. VII
liam 7. Mclaughlin, who was chap
lain Father Mclaughlin was In the
thick Of the drive that ended the war.
Joseph Delikst acted as POSTMASTER.
owing 90 the death Of the Rev.
Thomas Waugh. faculty members did
not attend. with the exception of some
alumni officers.
At the speakers table were Thomas
W. Mulr0Oney president Of the asso-
citation: William 4. Rogan, Lawrence
J. Rigney, ~, Edward T.. Crossan, 'Os,
the Rev. Joseph +. Butler, 90, the Rev.
William l.. Mclaughlin, '0s, and the
Rev Francis :. Mahoncy.
The members Of the graduating class,
who were the guests Of honor Of the
evening were: II. A. Cassidy John J..
McGoyern. John J. Murray, Edward :.
Bader. Jr.. Joseph a. Corhit. Lawrence
H. Perzsnowsk, William r. Orpen, Jr,
and Joseph Delikat.
Those present were Frank Dunn,
Francis Magill, Daniel F. Sullivan. Al
fred 4. Walsh. Albert J. Rossiter, An
drew J. Rimlinger, Paul X. Monaghan,
John F. CORY. Jr., Anthony j. Nc
Monigle, John 4. Casey. William T. An
derson Carl J.. Fox. Charles ] Hammer
John r. Mclaughlin. Leonard A. Re
gan, James V. Sweeney, Joseph L..
Osowsh, Alfred p. Dougheriy, John J.
McGoldrick. Eugene G. Keller, Bernard
4. Gallagher, Leo J. Lsnge, William l..
Lawless. J.. Harold kohlerman. g. J.
Mulro0ney, J. O'Connor Charles d.
nougherty. Jerome NJ Laughlin,
Thomas A. Kane, William F. McLsugh-
lin. A. J. Tocik. Joseph A. higgins, +.
T. Mulrooney, r. ]. Hagan, James J.
Quigley, Martin J. Medley. James 7.
Hurley, Willard &. Ryan, John ". Hsrk-
ins. John f. O'NeHl, Daniel j. Casey,
John J. Cassidy. Walter 4. Hanley and
George A. Crcswell.
Evening journal., 1919-06-18
M. w. Vaughn

Real Estate. Mortgages. Insurance.
Phone gis eii orange street.
Evening journal., 1919-06-18

The Want Ads offer opportunities In
home building and buying.
Evening journal., 1919-06-18

,second 81. aud Deiamore Plaza
d. q A. Phone io03-W.
Evening journal., 1919-06-18
BECKETT WINS THE
BRITISH TITLE

LONDON. June is.-Twelye thousand
mcn and women saw Joe Beckett win
the British heavyweight championship
by knocking out Frank Goddard IN the
second round Of a 2O-round bout at the
Olympia Athletic Club here last nisht'
They fought for a purse Of S2a'o0.
Beckett. who stopped Goddard several
months ago. was Immediately matched
30 meet Georges Carpenter for the hu-
ropcan title September p. Included IN
the spectators were several members OF
nobility. Captain Alcock aud Lieu
tenant Brown, the transatlantic avia-
tors. also were present. Thousands of
men and women. unable 20 gain ad-
mltiancc 10 the crowded hall. waited
In the streets outside for news Of the
result.
The Want Ads offer opportunities In
home building and buying.
Evening journal., 1919-06-18
C. j. 0'KEEFE
No. 5 West Seventh ST.
Phone No. 1881
A Few Specials in Real
Estate

Homes. Investments building lots an'
farms
Price reasonable Possession soon.
Near 2Hfh and Market SIS. rooms, bath
porch heater Possession 80 days. Price
Si.jno This is o good buy.
| Franklin So. wcsi OF Boulevard, rooms
| modern $3.50 New
| Rcautiful square planned house rooms.
/ hath. porches zone enclosedl hot wafer
I heat gas and electric, awnings. screens.
metal weather stripped. laundry tubs. laun-
! dry stove linolcum and shades. Possession
80 days Price $1,000
South Bronme 81 rooms. hath. porch,
hot water heat gas and electric, $500. This
property Is practically new
Lancaster Ave. near Broome ST., semi ~
tachcd. S rooms, bath. porch and heater
second 81 near Rroome 10 rooms. hot
water heat S5.OO0. Possession June -.
Fourteenth s.. near Washington Z
rooms. bath and porch, Si,OW
Pine St. rooms, bath, good condition.
Price reasonable.
Bennett 81. rooms $1,000
-Four houses on East Sixth 81. from %
r. rooms. ranging in price from Sl4Ol to|
$1,000 These are suitable for homes. fos-
session june -. - -
heater Lot fOxf0n Paved street Price
So O0o This IS o comfortable home.
West side. o rooms. bath, severed, paved
street price ~ 700. cory home.
Apartment house centrally located et-
Three frame houses renting for SOS per
month Sale price 5000.
Excellent business corner on west elde
10 large rooms, bath and store. Price only
IS 800
Several other business properties, some
corners ,,-,,- -
Farm as acres 30 miles from Whining
ton two miles from railroad and thriving /
town of abont 1900 inhabitants. Price /
reasonable - ,,.tt /
Farm. iiiis acres. five miles from VII |
minrfon ON stone road and trolley. 49,,
Fsru esi. acres. six miles from VII /
mington fine truck land.
several good building lots and manufac-
turing sites 10 various locations.
M. w. Vaughn
Real Estate Mortgages Insurance
pbono 0te Qff Orange Street
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
By VIRGINIA CARTER LEE
GOOD. nutritious SOUP. sea

4 GOOD. nutritious soup, seasoned
~ just to the "queen's taste" is one
of the very best dishes for the
caterer who must figure closely on
small household budget. Even very
hungry man can be we'll satisfied if the
soup is an unstrained "potage," the
flavor just right, and it is served hot with
good homemade bread.
Unfortunately few American house
wives realize the importance Of the long,
slow cooking (where the contents Of the
soup kettle merely buhbles) when max
ing soup, or the frequent tasting to see
if just the right degree Of perfection
has been reached in the seasoning.
A bit of poultry seasoning, half a
teaspoonful of sugar, a pinch of curry
powder, a couple of bay leaves, a few
whole cloves or a tiny bit Of ginger root
are all suggestions that will often re-
move that fiat taste" so often found in
homemade soups even when made with
the best materials.
Nearly al chowders should have bit
of salt pork added and, as a rule, it is
better to partly cook the onion (another
necessary ingredient to almost all chow
ders) in the hot fat that comes from the
pork TO properly thicken soup use
little flour mixed with cold water. Add
few spoonsful Of hot soup to the flour
mixture first, and then pour it gradu-
ally into the soup, stirring constantly.
In the present weeks menus soup is
served every night for dinner, and also
as the main course for three luncheons.
Particular attention is directed to the
recipe for the special Italian soup,
which is served as the piece de resist
ance of Saturdays dinner. This costs
35 cents, and it is so hearty that salad
with cheese and a simple dessert will
give delicious dinner at very small ex-
pense.
The cream of oyster and celery soup
(cost, 40 cents) is made by scalding a
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
T UNFORTUNATELY, many house
keepers look upon salad as dis
- tincti1ra1u Ii m N q Il b and

\ NFORTUNATELY,m many house
keepers look upon salad as dis
tinctively summer d s h, and
through the winter months, when good
salad greens are high in price, they serve
it only occasionally. Both from a die
tetic and an epicurean standpoint this
is mistake, for with the heavy winter
foods it is almost necessity in a well
balanced meal, and certainly nothing can
look or taste better than a vegetable or
fruit salad, crisp and cold, and seasoned
with just the right variety of dressing.
In fact, when the preceding dishes
have been very substantial in character
the salad course, accompanied by cheese
straws or waters and followed by black
coffee, may well take the place Of the
dessert, as additional fats and more or
less sugar are really superfluous.
In making winter salads, if the family
Is not large one, single bunch of Gel
cry or head of lettuce can be made to 90
long way if every part of the vegetable
is utilized.
Shred the green outer leaves of lettuce
with a sharp knife or scissors, mix with
other ingredients, like fruit or vegeta-
bles, and use the inner heart leaves with
Russian, chiffonade or cream cheese
salad dressing.
The small white inner stalks Of celery
are best served as a relish, or in the
form of canapes, the hollow being filed
With anchovy paste or a mixture of
cream cheese and nuts (black walnuts
are delicious). These may also be laid
On crisp lettuce leaves, watercress or ro-
maine, and will furnish most tempting
salad course.
Use the chopped outer stalks and tops
to mix with other ingredients in the
same manner as the outer lettuce leaves
and any Of the cooked, cream or thick
dressing seems to blend particularly well
with the piquant favor of the celery.
Bits Of food, like fish, poultry, vcge-
tables and fruits lsomctimes too small to
use in any other way), furnish very
appetizipg salad when moulded in "a
mighty geagoned aspic jelly. Combina-
tiong Of different edblcs give delightful
results, and a tomato jelly, a jellied may
ennajze or a clear vegetable jelly. tinted
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16

delicate green, are highly recon-
mended.
In making jellied mayonnaise soften
two teaspoonsful Of graduated gelatine
in one tablespoonful of cold water and
dissolve in two tablespoonful of hot
water; COOL and as it begins to thicken
beat it into one cupful of thick mayon-
naise
To prepare the clear vegetable jelly
put into saucepan one and half cups
full Of cold water, a tablespoonful each
Of chopped carrot and celery, slice of
onion, two sprigs of parsley, one bay
leaf and three whole cloves Add also
one teaspoonful Of beef extract or two
bouilon cubes dissolved in a scant cupful
of cold water. Cover and let simmer for
half an hour. Have ready one heaping ia
blespoonful Of graduated gelatine, soaked
in half cupful of cold water; add this
to the hot liquid, stir until dissolved and
strain. The jelly may be tinted with
few drops Of green vegetable coloring, or
made a rich amber with few drops of
kitchen bouquet. Season to taste with
salt and white pepper.
The despised cabbage is still another
excellent salad "green," but be sure that
it is thoroughly crisped in very cold
water, shaved with a very sharp knife
and then tossed until each particle is
coated with the dressing. In serving all
green salads dry them very carefully be-
fore adding the dressing, as otherwise
the dressing will not adhere but run
through and form in watery pool in
the bottom Of the salad bowl.
Winter salads may also be the eco
nomical medium for using up few
spoonsful of cooked food that might per-
haps find it's way to the refuse can; and
it is surprising what very small guam
tity of material can be converted into a
tempting salad for the home luncheon or
supper. Accompanied by good bread and
butter, hot cocoa and canned or stewed
fruit, an appetizing meal is provided
with all the proper food values and at
very little expense.
Don't be afraid to experiment when
making salads; the bit of shredded salt
mackerel Cleft from breahast) added
with picked beet to the potato salad
will give it flavor you never dreamed
of before, and the tiny pinch Of curry
power blended with the French dressing,
poured over canned peach salad, adds
much zest.
In the following tested recipes will be
found some excellent winter salads:
Hot Egg and Watercress Salad
Into small frying pan put two table
spoonsful Of vegetable oil and when hot
add one tablespoonful Of minced onion.
Fry without browning for four or five
minutes and then break in without beat
ing) three eggs. Add paprika and salt
TO taste and stir them gently as they
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16

brane and save every particle Of juice.
Also cut two canned pears in lengthwse
slices. Cut two heads of endive in halves
lengthwise, discard the outer leaves, wash
halves of endive on individual plates
(these will resemble a spread FAM, set
the slices Of pear, one almost overlapping
another. at the root Of the endive; back
of these the sections of orange pulp and
the grapefruit just above the tips of the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
Astoria Salad
Two Indoor Clothes Dryers
Convenient Clothes Dryer

LIVERY kitchen requires dryer or
rack for the towels and small pieces
on ironing day, and the wise house.
keeper selects type which is convenient,
takes up no floor space and is out of the
way when not in use. At this season Of
the year, when snow and rain are always
imminent, an indoor clothes dryer Is
convenience.
The Hi-Lo Clothes Dryer is made Of
maple wood and metal, finished in black
enamel. 1t has ave horizontal radiating
arms, each two feet long, and vertical
downward projecting handle. It Is de-
signed to be fashioned high on the wall
or window casing. To lower the arms
grasp the handle, tilt it slightly and pull
down, bringing the arms within easy
reach. After the clothes are hung raise
the handle as high as possible so that
the hooks will catch on the pins and
fasten the arms, leaving the clothes
above the head and near the ceiling,
where the air is warmer. The radiating
arms are raised twenty-five inches by
the operation Of the handle.
The Leader Clothes Dryer is a wall
type consisting of eight arms, each thirty
inches long, attached to bracket which
slides along frame board. This board
is fastened to the wall and the drying
arms can be locked at either Of two
heights in horizontal position The
lower height is for conveniently placing
the clothes on the arms, while the upper
position is to get them out of the way and
in place where they will be exposed to
the most heat.
The dryer should be placed 80 that the
arms when lowered are on level with
the eyes and the clothing can be con-
vcniently hung without effort. When
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
SALAD DRESSINGS
Cream Cheese Salad Dressing

Beat a quarter of a cupful OF cfe'.
cheese to a paste and gradually beat "
the unlocked yolk of one egg, half sa
spoonful each of salt and paprlKa, ~
tablespoonsful of vegetable oil and lao or
two to three tablespoonsful OF vlns .syth
This dressing is particularly goo, o Slsi
lettuce, endive, romaine and cold O0H''
cauliffoWer.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
Dried Lima and Black Bean Salad

Let one cupful each of lima and BLACK
beans soak overnight, separately, in cola
water; then drain, wash in cold wse.'
drain and set to cook in cold watar ~
ter boiling begins replenish with BOILING
water as needed and let cook until 'ea'
der, but not broken. Season with saw
when about three-quarters cooked. "neh
cold add to the lima beans two taOs-
spoonsful of chopped parsley ana on'
tablespoonful Of minced green pepper anu
to the black beans one chopped haru.
boiled egg and a tablespoonful u
chopped red tomato pickle. Arrange u
individual portions "a small spoonful .,
each mixture on large lettuce leaf anu
add French dressing to which tapiS
spoonful of Worcestershire sauce nS'
been added.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
Nicoise Dressing

Mix together the sifted yOlk OF a M Is' #
boiled egg, half teaspoonful ess1 Tea.
mustard and salt, one-quarter OF asou ,ul
spoonful of paprika and one teaspo o thsu
each of chopped chives and parsley; I'll 'I't q
gradually stir in four Tablespoonful ili
Vegetable oil, one tablespoonful o. ;ns car
sauce and one tablespoonful OF s,n' both
This dressing is recommended soi
cabbage and celery salads.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
How to Eat Soup


S
o
o s
S
hours"
e
a for andp and ahelpto
al from A.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
Some Soups-Considered as Real Food

pint of milk with half minced onion,
two sprigs of parsley and half cupful
of finely chopped celery Remove the
vegetables and cook in sailed water till
tender. Drain; add to the milk, thcken
with an eighth of a cupful of flour
blended with three tablespoonful Of
cleo, and add twenty oysters that have
been scalded in their own liquor Season
with salt and paprika to taste.
AS further aids to the caterer it is
estimated that the corn chowder will
cost % cents, the Pomeranian 35 cents,
the cheese and macaroni rs cents, the
veal and tripe 80 cents, the PURGE of
spinach At cents, the dried lima bean
and pimento II cents, the tomato boui-
lon 20 cents and the cream of peanut %
cents.
The meats for the week, exclusive of
that used in the soups, will include one
pound of chopped veal, 35 cents; one
pound and a half Of stewing mutton at
% cents a pound, half pound Of bacon
at As cents a pound, one-quarter of a
pound of Clipped beef at GO cents a
pound, five mutton kidneys at cents
each and one-half pound Of salt pork at
35 cents a pound.
At the fish market (leaving out the
oysters for the soup a one-pound can
Of salmon for SO cents, cne-third of
pound of salt cod at 80 cents pound
and one pound and half of founder at
20 cents pound.
The food budget for the week should
run as follows:
Soups for the week. ............. S30S
Meats Observation-Disclosures. 1.65
Fish Observation-Disclosures. .72
Eggs .;......... .'........... l.zS
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16

leaves. To the fruit juice add slowly
four tablespoonful Of olive or other
vegetable oil, pour over the salad and
sprinkle lightly with chopped canned
pimentos.
Beets Stuffed With Cabbage and Nut
Salad
Have ready small beets of uniform
size boiled until tender; also a few white
lettuce leaves washed and dried For
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
Chiffonade Dressing

To one pint of mayonnaise add a Sr nep.
half cupful of mixed chopped greer aible-
pers and canned pimentos. nan ansrter
spoonful of horseradish and a,,gsussand
Of cupful of mixed chopped o ,a,,s With
cucumber pickle. This Is delicious
any cold fish salad
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16

as peas, spinach, canned lima beans or
tomato. Also cut the meat in shreds
season to taste with salt, paprika and
suspicion of grated cheese, and return
it to the soup pot and reheat.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
Mixed Green Salad With Hard
Boiled Eggs

Half head Of shredded lettuce, half
a bunch of shredded watercress and half
a cupful of chopped celery tops. Mix the
washed and dried green vegetables to-
gether, and, If you have n small saucer
full Of cooked string beans, add these
also, with two coarsely chopped hard
boiled eggs. Dress with French dress
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
By MARC ARET HAME LIN

cook, so as to partially mix the whites
and yolks and yet have them show sepa-
rately. When light, creamy mass pour
over deep bed Of crisp watercress that
has been dressed with a French DRESSING
Serve Immediately with hot rolls or
brown bread sandwiches.
Astoria Salad
Remove the pulp from one grape fruit
and one orange without taking the men,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
TESTED RECIPES
Pomeranian Soup

Soak two cupsful of red kidney beans
over night in cold water; drain, cover
with fresh boiling water and simmer un-
til very tender. Drain, rub one-half
through fine sieve and add to the bean
pulp gradually equal parts Of strained
tomato and the liquor in which the beans
have been cooked Sufficient to reduce
it to the desired consistency. Add to
this broth bunch of very finely minced
''soup bouquet" and season to taste with
salt, paprika, bit of sugar and a tea
spoonful of Worcestershire sauce. Sim
mer until the greens are tender, add the
reserved whole beans, and serve very
hot with croutons.
Cheese and Macaroni Soup
Crate finely two tablespoonful of
stale cheese. Place a scant quart Of milk
in the upper part of the double boiler
micelli, broken into short lengths. Boil
until the vermcelli softens, stir the
cheese in quickly and when it melts add
lightly beaten egg and salt and paprika
to taste. Cook only for couple of min
utes for the egg to set, and serve imme-
diately.
Italian Special Soup
Purchase a two-pound soup bone,
cracked, with little meat attached, COW
er with about three quarts of cold water
and add bay leaf, one sliced onion, two
diced carrots, slice or two of turnip,
and teaspoonful of salt. Bring slowly
to the boiling point, skim, and simmer
for two hours or until the meat is very
tender Strain and return the liquor
to the kettle Add two stalks of chopped
celery, few drops of kitchen bouquet
and small cupful of noodles, and sim
mer until they are tender. Now add the
original chopped vegetables, with any
bits of cooked vegetables on hand, such
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
inter- Salads Cleverly Contrived

four beets use one cupful and a quarter
of chopped crisp cabbage and four table
spoonsful of chopped walnut meats Cut
out the centres of the beets and trim
them as needed to make cases one-quarter
of an inch thick. Chop the removed por-
tons of beets and add to the cabbage
and nuts. Season to taste with salt and
paprika, moisten with boiled or mayor
nase dressing and fill into the beets. Set
each case in cup of lettuce leaves. This
gives a very ornamental salad.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16

The hi-Lo Clothes Dryer in action.
raised the arms will be about fourteen
inches higher, so that the suspended
clothing escapes contact with the people
in the room.
When the dryer is not in use tho arms
can be swung together and folded down.
ward, lying fiat against the wall. This
dryer has the advantage that the loaded
arms are easier to raise, since the bracket
slides along guiding board, while with
the Hi-Lo the arms of the person doing
the work must support the weight during
the operation. The latter DRYER. how
ever, is excellent for smaller pieces.
Hi-Lo Clothes Dryer. Price. so cent?.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
Carrot, Pea and Peanut Salad

This is convenient salad when car
rots and peas have been served in COM
bination for a previous dinner. Add to
one cupful Of the combined vegetables
half cupful Of chopped celery and one
tablespoonful of chopped roasted peanuts.
Moisten with a French dressing made
with mint vinegar and serve on bed of
shredded romaine. Mint vinegar can be
made by heating the desired amount of
vinegar with little dried or fresh mint.
Let the herb cool in tho liquid and then
strain
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-02-16
Veal and Triple Soup

Veal and Triple Soup
Chop finely, two of each, green
peppers, onions and peeled beets. Melt
tablespoonful of bacon dripping in a
saucepan, add the chopped vegetables
and stir until the butter is absorbed
Also add half a pound of fresh tripe clt
into cubes, one pound and a half of veal
knuckle and one-quarter of cupful Of
blanched rice. Pour over two scant
quarts of water and simmer for two
hours. Take out the veal, season 70
taste with salt and white pepper, add
one cupful Of canned tomatoes and LEFT
simmer for twenty minutes longer. II
there is meat on the knuckle, cut it in
shreds and add to the soup.
Mutton a la Marquise
This dish is prepared by cooking a
piece of stewing mutton until tender,
Chop the meat finely and mix with an
equal quantity of cooked rice. Season
with salt, pepper and onion juice. Add
little chopped parsley and curry powder
to taste. Moisten with gravy or stock,
form into outlets and saute in bacon fat,
A Good PURGE of Spinach
Pick over and wash thoroughly two
quarts of spinach. Cook rapidly in &C.
lively boiling, sailed water for fifteen
minutes, drain and drop into cold water.
(This heightens the color) Drain again,
press as dry as possible; then chop and
pound to paste. Have ready one quart
of thin white sauce (made with the add
ton of bay leaf for seasoningT, and
add this little at time to the spinach
pulp. Bring again to the boil, stirring
constantly, remove the bay leaf, add salt
and white pepper to taste, and stir in
two chopped hard boiled eggs and the
juice of a quarter of lemon.