davidaulloa/AmericanStories huggingface dataset:
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10
Fairwell Party For Mrs. Shulda

Mrs. Robert Hoffman enter
tanned last Wednesday evening in
honor Of Mrs. Il. j. Shulda, who
left for FL Paso the following
day TO her new home in the
Border City. The Hoffman home
was filled to overlooking with
friends of the Shulda family.
Dancingand games were INDUCED
in, and bountiful refreshments
served. The guests departed
for their homes at the usual re-
firing hour with best wishes for
the future welfare of the honor
guest and family in their Texas
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10
The Whittinghams Depart

w. f. Nottingham and t m
lily left the latter part of the
week for Ell Paso, where they
will reside for the future. MIR.
Nottingham will, it is said, be
transferred to the Western Di-
vision, with FL Paso as the point
of his long rest. Their many
Carrizo2o friends wish them the
best of everything in their new
home.
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10
Glencoe Visitors

viii I. Coe and wife, Roy
Coe, H. p. Clarke and Senator
j. V. FULLY were visitors from
Glencoe this week. While here,
they took advantage of accomo-
dations at the Crystal Theatre
and saw "Bill' Hart in the
Breed OF Men,"
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10
To Spend the Winter

Nr. j. d. Roselle, father of
Jimmy Roselle, arrived here
last Saturday from Broken Ar.
row, Okla, and will spend the
winter with his son. They will
reside at ~"Jimmy's" ranch for
the winter season.
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10
Mrs. Quincy Improves

Mrs. Julia Quincy. the warm.
hearted proprietress of the Car
rizozo Eating House, was quite
Ill the early part of this week
but we are glad to say her con.
dition is improving.
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10
MIR. Nash in Carrizoso

Mr.. James Nash. who according
to rumor is to succeed Mr.. Fair
bank, paid a visit to Carrizozo
Wednesday and consulted with
the local officials. The result of
the conference could not be
learned.
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10
Distinguished Visitor

Miss Grace E. Ensy, Director
of Junior Membership, American
Red Cross will be in Carrizozo
Monday evening, Oct. 10. Miss
Ensy will address the public in
the interest of Red Cross Work.
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10

This office begs to acknowledge
the receipt of a twelve pound
head Of cabbage from Mr.. II.
Bramlett of Alto. Thanks r. B.
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10
To Visit Alamo

Miss Myrtle Rowland left Wed
nesday for Alamogordo where
she will spend several weeks
with friends at the CITY of the
Trees"
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10
James ROselle, Mgr.

James Roselle has accepted the
position of manager of the gro
Gerry DEPARTING mt at Ziegler Bro
Tiers store.
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10

Roy Hodges of Springfield. Mo.
was here for several days this
week visiting with the Langston
family.
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1919-10-10

Thomas Carr returned this
week from his eastern trip. 1t is
needless to say that Tom had a
good time, He has 1t, that's all.
New-York tribune., 1919-03-30
Tested and Endorsed by The Tribune

and bears picture Of the "mniden all
forlorn."
On test the boiling watcs placed in The
Hot Water Plate and in an ordinary
oven-warmcd plate fell 45 degrees and
ol degrees, respectively in six minutes,
difference in favor of the Hot Plate Of
degrees At this reading the water in
the Hot Plate was 1876 degrees Fahren-
heit, and in the oven-warmed plate 1873,
both suitable for serving. Note that
the initial temperature Of the Hot Plate
is higher, as the oven heating has prac-
tical limitations.
At the end Of twelve minutes the Hot
Plate registered 124 degrees, suitable
temperature for serving having lost
New-York tribune., 1919-03-30
Correct Tools Ensure,
Efficiency in the
Home Food Factory

NFTEN in the small kitchen or cleo
trical kitchenette there is no place
to heat the plates conveniently.
And always when the plates are heated
they cool too rapidly when the invalid
must be served, the child plays over it's
meal, or there is dish like the Welsh
rarebit which needs to be very hot to be
palatable and keep the proper consist
ency. To meet this need come these
hot water plates in two different makes.
The Buffalo Manufacturing Company
sends two models differing chiefly in size
and surface decorations, although the
smaller one has also cover of nickel
plated steel with an ebonized wooden
knob.
The plates are of decorated china
mounted on a nickel plated steel base
which forms a hollow chamber under
the dish On the base are two wire side
handles and straight angular spout,
into which boiling water is poured. This
spout is covered with screw cap.
The smaller dish is six inches in di-
ameter, ornamented with a picture OF
the Cow with the crumpled horn" The
other model is seven inches in diameter
New-York tribune., 1919-03-30
By VIRGINIA CARTER LEE
" 7ITH nearly all dairy product

YITH nearly all dairy products
p" cheaper than they have been
for some time past, the
home caterer will find it well worth
her while to use them largely when
planning the sprngtime menus. EN-
bracing as they do milk, cream, but
termilk, different varieties Of cheese,
eggs and butter, they can be utilized In
the place Of meat for luncheon and
breakfast and with the addition Of fruit
Or fresh green salad, they will (when
served In sufficient quantity give very
we'll balanced ration.
Grade u. bulk milk. at % cents Il
quart Is used for ali culinary purposes
and as the majority Of desserts served
during the week are made with milk as
their basis. it ID we'll to remember that
a decided saving Ia effected by using It,
Especial attention Ii directed to the
tapioca ice cream, the cheese cake and
the drop biscuits. which may be novelties
to many housekeepers. The biscuits are
made from any favorite biscuit recipe
by reducing the quantity Of -four and
having the mixture the consistency Of
stiff drop batter instead of dough.
Drop from the spoon into shallow round,
CREASED pans and bake in very hot
oven. They are far less trouble to make
than ordinary biscuits and they taste
quite as we'll.
For the French poached eggs Gin
milk) the whites Of the eggs should be
white, translucent, jellyike mass To
obtain this result, have sufficient milk
in shallow saucepan to cover the eggs
while cooking and add little salt.
When the milk reaches the boiling point,
drop in the eggs and move the saucepan
New-York tribune., 1919-03-30
SOlUe The SevuuntPr0b-
tenn byProper!yEquip-
ping the Kitchen

degrees registered 1877 at the end of five
minutes, 1926 in ten minutes and 1922 at
fifteen minutes At the end of twenty
minutes it was still warm enough to
eat, registering 115 degrees. An equal
amount of melted cheese placed on
plate which had been heated in the oven
was kept at serving temperature for
only ten minutes, showing half the eff
cheney of the Hot Water Plate.
These little plates are special boon
to any one who has children or inyalids
TO iced or breakfast to serve in the
room: Of course, children ought not to
dawdle over their food, but assuredIv
they DO, and cereals and beef juice NAV
be kept palatable and stand more chance
OF being eaten when served in a SELF
warming plate. For foo served on the
porch they are especially good, and the
season is coming when this point will be
particularly appreciated
Empress Ware Hot Water PIates.
Prices. $2.oO-S3.oo.
Made by the New York Staining Co..
North iIth and Berry .trcet., BROOKLYN.
N. Y.
Hot Water Plates. Prices. So up.
Made by the Buffalo Mfg. Co, 1sl.
1873 Clinton Street. Buffalo, N. Y,
New-York tribune., 1919-03-30

decoration, is six and half inches in
diameter and has curved tubular spout,
the screw cap Of which is attached by
chain, 80 that it cannot be mislaid.
The same tests were mLde on this hot
plate. Threequarters Of cup of boil
ing water poured into the dish (after
lllllng the hot water chamber which
holds about a cupfuD had temperature
ten minutes later of 100 degrees, quite
suitable for serving. After fifteen min
utes it registered 1l9 degrecs-stil serv-
able. AT the end of twenty minutes it
had gone down to 10 degrees Cuae
warm). Water in an ordinary hot dish
registered at this reading only 80 degrees.
A bubbling Welsh rarebit served at 14s
New-York tribune., 1919-03-30

rich brown in sausage fat as fish cakes.
They may be rolled in beaten egg in
stead of flour, laid in buttered baking
pan and richly Drowned in the oven if
preferred. Garnish and serve with cold
slaw or apple sauce.
Breakfast Sausage and Potato
Chop cold boiled potatoes rather
coarsely Cor dice them), sprinkle with
salt and pepper and pour into hot
frying pan containing two or three
coarsely minced sausages Cor sausage
meat which have been cooked until
brown; do not pour off the fat unless
there Is more than two or three table
spoonsful. Stir lightly occasionally un
Til potatoes and sausage are mixed and
potatoes are we'll Drowned. LEFTOVER
sausage may be used for this dish, and
New-York tribune., 1919-03-30

b7 degrees, while the oven-heated plate
was only l02 degrees "a loss of 72), or
lukewarm,
Naturally, the broader the dish
the more rapidly it cools on account of
exposure to the air, unless cover is
used, In the case Of the dish
with the cover the liquid was kept hot
enough for serving for thirty minutes.
rarebit served on the hot water
plates was kept at edible temperature
for twenty minutes, Just twice as long
as when the usual oven-heated plate is
employed.
In the case of the Empress Ware Hot
Water Plate the same principle exactly
is employed, but the dish has a plain hIue
New-York tribune., 1919-03-30

tractive lunch dish. Serve with cold
slaw or green salad, and follow with an
apple pudding.
Concordia Sausage Eggs
Nearly fill buttered glass baking
dish with hot cooked hominy; make slight
depressons in the top and in each break
an egg. Dredge slightly with salt and
sprinkle over two or three tablespoonsful
of coarse]y minced sausage Set in hot
oven until eggs are set A little very
timely minced parsley may be added Just
before taking to the table. or tomato
sauce served with it as variation.
Escalloped Sausage and Macaron;
Cook macaroni or spaghetti. moisten
with q cream sauce and place in but
tered glass dish in layers. with chopped
leftover cooked sausage between eseh.
The macaroni should form the top layer.
Cover with crumbs and bits Of butter or
New-York tribune., 1919-03-30
Tapioca Ice Cream

Cook half a cupful of instant tapioca
in three cupsful of milk with one-six.
teenth of teaspoonfu1 of salt for thirty
minutes in double boiler. Add two
eggs beaten with half cupful of sugar
and continue to cook, stirring constantly
for two minutes longer. Remove from
the fire; add two cupsful of stiffiy
whipped cream and one cupful of canned
peach puree. Freeze slowly and repack
IN ice and rock salt for two hours TO
rinpn
New-York tribune., 1919-03-30
Fried Devilled Eggs

Cook four eggs for twenty minutes,
cool in cold water, shell and cut in
halves. Take out the cooked yolks, mash
to paste and add pinch of curry
powder, salt and paprika to taste, two
tablespoonsful Of minced parsley and
sufficient melted oleo to form a paste.
Place on the ice to chill; egg and bread
New-York tribune., 1919-03-30
Cheese Cake

Beat one-quarter Of cupfu OF cleo
to cream with one cupful Of sugar. and
a,dd. the yolkss Of two eggs. lightly beaten,
half eupful Of sIfted flour. half cup.
ful Of milk the grated yellow rind and
juice Of one lemon, IA quarter Of tea.
spoonful of ground cinnamon. one cup.
ful of cottage cheese and the stinfy
whipped egg whites. Mix well and 6II
into deep pie plate lined with pastry.
sprinkle with currants and bake in n
moderate oven. This filing liz also good
baked in tart shells.
New-York tribune., 1919-03-30

4 FTER our conscientious absti-
~ nereo from pork products this
las. winter sausages seem par
ticularly tempting, and we have still
few weeks before US during which sau-
sages as sausages and also as a favoring
element in combination dishes Tin which
their spicy richness is most valuable and
satisfying) are in order. The high cost
Of this product, as well as patriotism,
has caused it to vanish from the break
fast tables Of those who have to count
their pennies There are many ways,
however. in which sausage meat may be
used as "havorng" and cunningly ex-
tended 30 that its cost does not come
nigh.
Sausage and Fried Apple
Cook the requisite amount Of sausage
and surround with fried apples pre-
pared In the following way Core un-
peeled apples and remove thin alice
from stem and blossom ends. Then cut
in halves instead of slices. Dip lightly
in -four, to which little sugar Is added,
and cook slowly on both sides In some Of
the sausage fat until soft and of rich
golden brown, but not broken. Serve
one sausage with one half apple.
Smothered Sausages
Scrub good sized potatoes and remove
round from the centre of each with
an apple corer. (Save pieces for soup
making or other use.) Insert in each
cavity half Of a rather underdone sau-
sage. Place potatoes in a shallow pan
and bake, turning once. Serve on a
platter as main dish," with parsley
garnish or with fried apples. These are
prcttier It the rounded end OF the sau-
sage extends bit above the potato.
Savory Croquettes
Place half OF cooked sausage in
rather stia highly seasoned mashed no.
tato, to which little beaten epp il
added. Roll in croquette form, din in
hne crumbs, then in beaten egg to which
two or three tablcspoonsful of cold
water have been added, then in crumbs
again, and fry in hot fat, like GRO
quettes
Sausage Cakes
Cover thin slices of cooked sausage
nest with mashed potato prepared m
shove; dip lightly in flour anu satt4, to a
New-York tribune., 1919-03-30
Savarin Eggs

Fry a quarter of pound Of bacon.
then chop and spread in the bottom of
baking dish. Peel a quarter of n pound
Of mushrooms, fry them lightly in the
bacon fat, lift out and lay on the bacon
sprinkling lightly with salt and paprika.
Poach and drain four eggs. lay over the
bacon and mushrooms, cover with two
tablespoonsful of bread crumbs, dot with
bits of oleo and set in hot oven for q
couple of minutes. Serve in the baking
dish.
New-York tribune., 1919-03-30
Delmonico Sausage and Egg

a more elaborate sausage eombna.
ton. suitable for a Sunday night or
thaiihg dish party supper. * prepared az
follows Make rounds Of toast. fry as
many good sised-aithough thin~.rounda
OF sausage meat as required. allowing
one for each serving. and place whefs
they will keep hot, Pour OIL half of the
fat and into the remainder stir a cup
or whole cream; stir until hot, thick ard
we'll blended. Meantime put the rounds
of toast, with round Of sausage on each.
on platter or on plates for individual
servings, arrange a poached egg on top
OF each, and lastly, pour the sauce
around. Garnish with parsley and serve
very hot. A couple of tiny cooked white
onions or boiled Spanish chestnut may
be placed at the side of each round and
make delicious addition. This is one
of the finest egg and sausage dishes, and
served occasionally well repays one for
the time spent in its preparation.
Sausage meat is by many people pre-,
ferred to the regular round sausages
When cooking it, cut in rather thin
slices and fry thoroughly, first dipping
each slice in rye meal This is the
method adopted by our grandmothers,
and produces crisp, dry crust. greatly
preferable, to my mind, to any other
method Of frying sausage meat.
New-York tribune., 1919-03-30

even one or a small piece will flavor
acceptably, and make different "dish''
of the Potato
Sausage Patties
Make Il biscuit dough and roll to one
third inch in thickness Brush with
New-York tribune., 1919-03-30

crumb and fry in deep, hot fat to rich
brown. Drain on brown paper before
serving. A bit of minced ham. cooked
liver or kidney is also good added to
the egg yolks.
New-York tribune., 1919-03-30
Dairy Products the First Choice for Sprin}

back so that the milk will merely bubble
and cook slowly. With a little skill the
eggs can be poached in the shape Of
balls; but in this event. the milk must
boil violently and only one egg can be
poached at time.
When cooking the slice of ham, soak in
milk over night or for several hours.
then turn into baking dish add bay
leaf and cook covered until the milk is
almost absorbed and the meat tender.
Have the oven slow one, SO that the
milk will not scorch.
Supplies for the week will include
among the dairy products eleven quarts
of milk at 13 cents 81 quart, one pound
and half Of butter at 65 cents pound
quarter pint bottles Of cream at 5
cents each. ] 0 cents worth of pot cheese,
one pint Of buttermilk for cents. half
pound Of American cheese at dj cents
n pound and thirty hibc eggs at bb cents
dozen.
At the butchers, one pound Of chopped
beef for 30 cents. slice Of salt pork FOR
cents, half small box Of smoked beef
at b cents box, two pounds Of breast
ct mutton ut l6 cents n pound, one
pound slice OF ham for 60 cents, u quar-
ter OF pound OF bacon Mt 40 cents
pound, five kidneys at cents each and
one pound of stewing veal at 80 cents.
At the Ash market, one pound and a
half of cod steak at rs cents pound,
two pounds of haddock at Is cents a
pound, and two dozen oysters at 20
cents a dozen.
Marketing prices for four persons
should run at about the following
New-York tribune., 1919-03-30
TESTED RECIPES
Cheese and Milk Pudding

Pour over cupful of fresh bread
crumbs one pint of milk and add one
quarter of pound of grated cheese, two
lightly beaten eggs, one-sixteenth tea
spoonful of baking soda dissolved in one
teaspoonful of hot water, one tablespoon
full of melted oleo, few drops of Worces-
tershire sauce, half teaspoonful of
taste. Mix the ingredients thoroughly.
pour into buttered baking dish and
sprinkle with cruahed dried bread
crumbs. Set the dish in a pan of hot
water and bake in moderate oven until
set in the centre.
New-York tribune., 1919-03-30

melted butter, margarine or sausage fat,
cut in rounds and place in shallow bak-
ing pan. Lay on each thin slice Of
cooked sausage meat about the same
size as the biscuit. with a second round
of the dough on top. Brush with milk.
New-York tribune., 1919-03-30
Buttertnilk Rolls

Use fresh buttnrmilk Heat one pint
to The boiling point and stir frequently
to prevent curdlhg. Add half n table
spoonful Of sugar. set asids until luke
warn, and mix In gradually one pint Of
closely and let stand overnight. In the
morning add TO the sponSe two table
apooneful of moasses, thrts quarters of
a teaspoonful of baking kDda dissolved
in tablespoonful of hot Water, one tea
spoonful OF salt and two tabespoonsful
Of melted shortening. Feat the batter
we'll and gradually add sufficient white
flour to make dough that can be
handled. Knead until very smooth, form
into small rolls and bake at once in n
moderate oven
New-York tribune., 1919-03-30

Bake in Il quick oven until patties are
cooked; rub bit of butter over the
tops. Serve on platter with parsley
garnish, with tomato or cream sauce
poured around-not over--at the last
minute. This makes "hearty" and at
New-York tribune., 1919-03-30

thin layer of grated cheese and brown
richly in hot oven.
Sues "Savory"
Use one-fourth pound of sausage, one
quart Of cooked spaghetti, one onion,
minced, and enough tomato sauce to
moisten. Cut up the sausage in small
pieces and cook until brown; remove
from the fat and keep hot Fry the
onion in the fat, add the tomato
sauce and spaghetti, let it get very
hot, and lastly, add the sausage and
serve at once. This is a most delicious
combination. 1t was recently served as
the "main dish" at large church lunch.
con and partaken of with enthusiastic
praise.
New-York tribune., 1919-03-30

Wednesday
BREAKFAST
Baked Apples With Figs
Scrambled Eggs With Smoked Beef
Drop Biscuits Coffee
LUNCHEON
Pot Cheese and Pimento Salad
Brown Bread Sandwiches
Canned Peach Betty Foamy Sauce
DINNER
Halyed Grape Fruit
Broled Cod Steaks Tartare Sauce
Creamed Potatoes Escaloped Tomatoes
- Caramel Custard
New-York tribune., 1919-03-30

Thursday
BREAKFAST
Stcwcd Dried Fruit
Creamed Fish With Green Peppers
Corn POne Coffee
LUNCHEON
Fried DeviIled Eggs
Sour Milk Biscuits Watercress
Sliced Oranges and Bananas
DINNER
Cream of Corn Soup
ISraiscd Breast of Mutton
Drowned Potatoes Young Carrots
Lettuce Salad
Peach Tapioca Ice Cream
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1919-11-12
MRS. OTTERSON SA KS
SHE is INNOCENT.
Hearing On Charge of Numbering Her
Brother-in Postponed Until
Next Week.

CONCORD, n. H., Nov. 12.-Mrs. Wini-
tired Marion Ioynesl Otterson was ar
ralgned before Judge Harry Brown in the
concord municipal court yesterday morn
ing charged with the murder of her broth
er-ln-law, Maurice 0tterson at their home
IN Hooksett on the night of Nov. 6.
As her name was called, Mrs. Otterson
rose and stood beside. her counsel, City
Solicitor Alexander Murchie, who said 81
appear as counsel for Mrs. Otterson,
waive the reading of the complaint and
ask for u continuance ofathe case until
some day next week to be agreed upon by
conference with the county SOLICITOR
County Solicitor Herbert w Rainie
having acquiesced in this arrangement,
Judge Brown read an order to that effect
and the court proceeding was at an end.
While the authorities decline to give
any idea of what their case against Mrs.
0tterson will include, it is known that
final action in the matter Of her arrest
was taken after a two-hour examination
of her husband by Solicitor Rainie, the
inference being that conditions in the
0tterson household since the return Of
the murdered man from his war service
will figure in establishing motive for the
alleged crime.
A party of newspaper men called at the
iail yesterday afternoon to see Mrs. Otter
son. her counsel having consented that
she should make statement The county
officials, however, refused to permit the
interview
With Sheriff Wooster's consent, she die
send out to the press the following state
ment, written in lead pencil on the lea
Of notebook:
Il am entirely innocent of the Grim,
with which / am charged / hope tn,
"uhlic will suspend Judgment until tn
facts are made to appear Marion L
Gttersop -
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1919-11-12
HEAD STUFFED FROM
CATARRH OR A COLD
Says Cream Applied in NOstriIs
Opens Air Passages Right Up.

Instant relief-no waiting Your
clogged nostrils open right up; the air
passages of your head clear and you can
breathe freely. No more hawking, snuff
fling, blowing, headache, dryness. No
struggling fcl breath at night; your cold
or catarrh disappears.
Get small bottle of Ely's Cream Balm
from your druggist now. Apply little of
this fragrant, antiseptic, healing cream in
your nostrils 1t pcnetrates through every
ar passage of the head, soothes the in
famed or swollen mucous membrane and
relief comes instantly.
It's just fine Don't stay stuffed up
with cold or nasty catarrh-Adv
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1919-11-12
LOST.

LOST Thursday night, between
Brattleboro and Dnmmerston, green
plaid overcoat with belt. Reward. No
tify Harold T. Moore, Rear of Schick 5
Block, Federal ST., Greenfield, Mass.
215-220s
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1919-11-12
BERGER WILL TRY AGAIN.
Special Election Called in Wisconsin to
Elect His Successor.

MADISON, Wis. Nov. l2.-Gov E. L.
Philip yesterday called special election
TIC fill the vacancy in the 9TH Wisconsin
congressional district caused by the house
Of representatives refusal to seat Victor l..
Berger, Socialist. The primary will be
held on Dec and the election on Dec.
10. The opinion at the capitol is that Ber-
ger viii again enter the race
The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1919-11-12
ADVERTISEMENTS.
FEMININE TOPICS

If you take from the closet a pair of
ast year s shoes and find them full of
ildew, apply with Il cloth a small
uantity Of castor oil and RIB vigorous
y. Place in the sunshine for a day or