davidaulloa/AmericanStories huggingface dataset:
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

No Place Like It.-"Some FAM
ilies," said Uncle Eben, would be a
whole lot happier if dey didn't keep
tryin' to put too much jazz in Home
Sweet Home ."-WashingtOn Star.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

at the desired time. If man gets
his leg broken, it is no advantage
for his family to lose time ringing
or hunting up dentist or minister
or horse doctor, just because they
happened to hear people call him
doctor.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12
AUTO FOR SALE

My Overland roadster Recently
overhauled and repainted. $4,000.
J. H. Early. adv. AZ
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

Next! - Miles Poindexter has
launched his boom for president.
Now that's over. Detroit News.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

A Helping Hand - Gentleman
,slightly dazed after falling Off bus)
Where am II"
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12
Public Studying and Usin :
Directory as Published

Continued from page one
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

154 ACRES in SECTION 10, T. 8 R.
"a. Address Arthur Ingvalson,
Avondale, Mont. adv. 3a-4p.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

ing all the salespeople to find out
what they could learn in a short time
while seated at home resting.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

SIX PUREBRED HAM PS H r e
bucks two years old; one regis
tered Shropshire buck three years
old; 700 ewes and lambs, not tired
of sheep, but short on hay. Arthur
j. Snyder, Springfield, Idaho.
adv. 3a-27mf.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

TWO hEIFER CALVES IS MONTHS
and months; horse, buggy and
harness. Call at 314 So. Maple.
adv. 3a-4p.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

GOOD SEVEN ROOM HOUSE, ALL
kinds of outbuildings, fruit, shade
trees. Two acres of land In town
o.. Riverside, for sale cheap. See
TRorstenberg Realty company.
Asa tt.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

RED MULEY COW, BRANDED L. G.
on hip. Please phone any infor-
nation about this animal to phone
"a adv.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

ONE TWO-YEAR OLD BAY GELD
ing weight about $50 pounds,
large scar on right shoulder, Al
bert Obergefell, care of Harry
Klussner, Sterling Idaho. 3a-3p.
The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1919-08-12

100 ACRES IRRIGATED LAND;
cleared, SIS per acre. Alfalfa
first year five tons to the acre; will
grow anything and everything.
Best sugar beet soil in the state
of Idaho, No rock, easily irrigated
$500 cash and balance easy. For
terms, B. l.. Sawtelle, Ill No.
Main St., Pocatello, Idaho. 52-9p
New-York tribune., 1919-10-05
Estate Electric Hot Plate

There are several models Of this
plate having one, two and three
plates, all made of nickel-plated cast
iron. The model tested in The
Tribune Institute had one plate, but
two-plate model is illustrated. The
top of the one-plate model measures
9.5 by 10 inches and stands Ga
inches high. The metal hot plate,
6.5 inches in diameter, has imbedded
IN it the concealed-type, heating ele-
ment. The six feet of flexible con-
nection cord carries separable
lamp socket plug The arrow snap
button switch yields high, medium
or low heats in it's turn around the
circle. This is a most convenient
feature and leads to economic use
of electricity in the hands of care
full operator, as the heat may be
varied during cooking without any
trouble whatever. The total weight
Is Ids pounds.
The efficiency thermal test showed
that one quart of water in a covered
New-York tribune., 1919-10-05

sidered in fall, and there are r,any
varieties which are not choicc aouga
to use uncooked. Occasion ly set
a kettleful in the oven, pared, to
bake slowly IN syrup until red and
rlch, and then can them; you will
enjoy them thoroughly in winter,
and they are very different from the
conventional canned pears. Hard
pears of any sort are good when
pared, put through the meat chopper
and combined with an orange or a
lemon, also minced, 10 each quart q
pear. Preserved ginger, minced,
may also he added, or ginger root.
IN any amount liked Allow three
fourths weight OF sugar a,l simmer
until rich and thick.
Pears make one Of the very bes.I
winter salads, and they should bel
canned for this special purpose.
Select not too ripe fruit and use but
little sugar in making the syrup
Zone part sugar to three Of water).
Do not let them get too soft. When
serving, drain, and pet bit Of
bright colored tart Jelly in the core
cavity and lay on a lettuce leaf with
whlrl Of mayonnaise at one side
New-York tribune., 1919-10-05

SESXYYa Ya@a% So ,.,..,


and a dozen small nasturtium seeds,
if on hand. Simmer, stirring, until
thick and smooth, season to taste
with salt and sugar, and put, boiling
hot, into sterilized pint Jars. This
recipe may be doubled or trebed or
seasonlngs varied to taste, and you
certainly will enjoy it in the winter.
If sweet peppers, red or green,
accumulate, they also may be con-
served; or even if they must be pur-
chased, they are much less expensive
than in the winter. Cut in halves,
remove seeds, pack closely in jars,
add two teaspoonsful of salt, fill with
boiling water and process two hours.
Or cut in strips and pack in crooks,
with layers of salt between and at
bottom and top.
If tomatoes accumulate after you
have canned enough, cut them up.
add minced onion, peppers and other
vegetables and a bayleaf and a
couple of cloves; cook until soft, rub
all possible through a sieve, return
to kettle, let come to a good boil,
season highly to taste, place in ster-
llzed jars and seal. This is delicious
for soups and also for tomato sauce,
New-York tribune., 1919-10-05
Tested and Endorsed by The Tribune Institute

5,638 British thermal units were de-
livered to a vessel of water in one
hour, and the same test repeated
with the bowl removed showed a
delivery of only 4,798 B. r. US.
This is an increase in heat units of
l7.0 per cent. In this time 81
ounces of water were evaporated
with the bowl in use and only IS
without it.
One quart of water was brought
to 200 +. in four and one-half min
utes using the bowl. AS a practical
cooking test equal quantities of rice
were cooked on the same burner
with and without the bowl. With
out the bowl the rice was still hard
at the end Of 20 minutes, another
tive minutes was needed to complete
the cooking. With the bowl the rice
might have been removed in Is min
utes' time and would have been
overlooked had it remained over 20
minutes.
The gas consumption is Is cubic
feet an hour, and at the local rate
or 90 cents a thousand the cook
'''s Oh inc rlce in IL minutes would
New-York tribune., 1919-10-05
Imagination in the Kitchen

table and my copper, and l have de-
clded to get wooden box some
where and attach some strange
hinges to it and use it for sugar
But | shall have ts wait until
ind the hinges. Inc hinges are
everything"
The Bride sighed.
What queer ideas, l like alumi-
mum. Did you ever try aluminium?
1t looks SO nice. And l also like a
white kitchen. But what sort of a
dlshpan do you usc?"
cts Italian" said the Student.
gently, "and copper. It's truly love-
'y--hand-hammered. Every time I
wash the dishes feel uplifted."
"Hand-hammered!" cried the
Bride, land in the kitchen sink /.
What jardinierc it would make!'
"Eut, you see,' said the Student.
"onc can't turn everything into Jar
di"lcres. we do need dishpans."
and" continued the Housckeeper
as II no one had spoken at all, "my
kitchen will be white feel it. And
then the lovely china will material
lzc in the white cupboard-my china
that | never had"
Said the Bride: "Tell me, please,
where can find those lovely Dutch
blue vinegar and oil and salt sets
They must be in my Kitchen" She
waited moment and added "But
am gong to Brass Town and buy
brass and "copper" Only | shall use
them as ornaments"
And in each mind was running a
lifting thought Of what was lowell
est and best -.
New-York tribune., 1919-10-05
~ 2Nn.s

seed; mix, pack in pint jars and
cover with French dressing, made in
the proportion of one pint Of vinegar
and one-half cup of oil, beaten
thoroughly before adding; add salt
and pepper to taste, and seal.
AS for fruit, try combining little
Of three or four different leftovers
with half the weight or measure of
sugar, simmering until clear and
canning by open-kettle method. In
recent experimental combination
IN my own kitchen four very ripe
peaches. three California pears
(Which would not possibly keep" a
day longer) and four or five peeled
plums were cooked until clear and
rich, with sugar to taste, giving a
pint jar or two Of "confiture" of
most delicious and unique flavor.
Peaches and pineapple are delicious
together. Late raspberries and
strawberries-even a few-may be
mashed and added to a few cut up
dead ripe" peaches, and, with the
addition Of about three fourths the
amount of sugar highly favored
and delectable jam is produced.
Pears are abundant and uncon-
New-York tribune., 1919-10-05

s..s s''s,ss saas in but ''tnt''' sns's .,s a,s
many odds and ends of crops
and lcftovers which, if conserved,
will add appreciably to the preserve
closet. Even two or three pint jars
at a time, filled with gleanings,
properly combined, or the overflow
of the liberal summer and fall table,
will add appreciably to the winter
stock, and are specially valuable in
supplying variety and piquancy.
Creole sauce, for instance, l have
never seen canned except in my own
house, but it is most appetizing
winter addition to broiled steaks,
fish, etc, and goes far toward max
ing the cheaper cuts of meat tempt
ing and palatable. One onion, one
sweet pepper and quarter of a
"smarty' one, six tomatoes and
seasonings are needed. Run onion
and pepper through the meat chop
per, scald, peel and cut tomatoes in
small pieces, and put on to cook.
Add two sprigs of parsley, a bay
leaf (hoth to be removeN, Glove
New-York tribune., 1919-10-05
American Beauty Gas Hot Plate

This plate is only 10 by 20 inches
and stands 6ll inches high. 1t has
a cast-iron frame finished in black
enamel, with a scrpentine CRATE
aluminium dipped, which can be re-
moved in one piece and is most
easily cleaned This model has two
holes carrying radial gas burners,
each Of which are also aluminium
dipped. Each burner is fitted with
either lever type gas cock or
needle valve. Like the usual gas
stove the plate has an air mixer d-
rectly back of the gas cock, which
must be adjusted to feed the proper
amount Of air in relation to the local
gas pressure, in order to produce
the most economical and efficient
flame. In other words the slot screw
should be turned from left or right
until perfectly blue flame with no
tinge of yellow is obtained.
The distinctive feature of this
plate is the bowl around the burner
which prevents side currents inter
terlng with the flame and reflects
upward the heat that would tend to
radlatc to the side and be lost. This
results III (; moro concentrated fame
and the delivery Of greater heat to
the cooking utensl.
Scientific and practical tests were
made to prove the actual saving
and increased efficiency resulting
from this feature.
With tho burner bowl n place
New-York tribune., 1919-10-05
Canning and Cooking Squash

f you can get them cheaply it
pays to can pumpkin and squash.
Many people are using the motor
car to buy from the roadside stands
Of the small farmer on their week
end pleasure trips and make very
decided saving, besides getting the
freshest of, products. The owner of
a small place cannot market his sur
plus crops to advantage, but if they
are picked up by the motorists on a
cash and carry" basis everybody
gets the best of the bargain, and this
is an ideal condition of trade.
To can these vegetables, peel, re
move seeds, etc, cut in pieces about
an inch square or slice and blanch
III boiling water for three minutes.
DIP III cold water and pack at once
IN the sterilized cans. Cover with
boiling water, adding one teaspoon
full of salt to the quart. Partially
seal and process under one to three
inches Of boiling water for 1870
minutes; 80 minutes in the water
seal, or 60 minutes in the nress-
ure cooker, with five pounds.
pressure.
Some special recipes for using
canned pumpkin are given by the
Department of Food Economics Of
Armour & Co. 1t is suggested that
pumpkin or squash be baked in cas-
serolo with eggs and nuts, and the
New-York tribune., 1919-10-05

agate saucepan was heated to 200
degrees +. in 10 minutes and 20
seconds and boiled in 2l minutes.
The high heat was used, but boiling
tempera ture could then be main
tanned on medium heat. This test
showed the unit to be somewhat
faster than others of similar type.
and though all electric appliances
with an inclosed unit are somewhat
slow in heating up, they store heat,
and foods will be cooked or kept
warm on low heat or after the
burner is entirely turned off. An
egg was poached after turning off
the heat and was finished in three
seconds. Water brought to 200 de-
grees was left on the stove after
turning off the heat and the tenn
peratures read at intervals of a
minute. At the end of SO minutes
the water still had a temperature Of
$50 degrees, the drop being at the
rate Of about one degree minute.
At high heat. and based on an av
orage rate Of 10 cents per kilowatt
hour, the cost of operation for this
hot plate is 5S4 cents an hour; me-
dium heat costs 4 IS cents and low
heat 1-3 cents. At the local rate
of z cents these figures would of
course be reduced proportionately.
The special advantages Of the
electric type of plate lie in its con-
venience as an auxiliary, its cleanli-
ness, its safety (absence of anv
open flannel, and its freedom from
odors
Estate Electric Hot Plates. Prices:
One heating plate, $3.50; two heat
ing plates, $1,000.
Made by The Estate Stove Com
pany, Hamilton, Ohio.
New-York tribune., 1919-10-05

following recipe is quoted as one
that will win over the family to
pumpkin as vegetables
2 cupsful canned pumpkin.
. tablespoonsful onion chopped
fine.
Salt and pepper.
. tablespoonsful butter or oleo'
margarine.
Cook pumpkin and onion Uni!
onion is tender tabout fifteen min'
utes), add seasonlngs and oieomaf-
garine or butter. Serve as d veg
etablc with dinner.
The Italians are past masters OF
the art of cooking the squash. We
know it as it is cut into slvcrs ana
fried in olive oil and served in the
restaurants and a saNofy d.sh i T.
especially II i'armesar c..ssse !
aoced and tie Who.e IS baAta. J"
Italy The baby squash is boisa
and used as a salad; il is stuffed
with tuna fish and baked. tVs
Marriott, writing in THE Joufn@
of Home Economics" bears VII.
ness to the fact that the flowers Q.
the squash are eaten in Italy ana
are delicious, especially if stuhe'
with sardines.
Another thing we do Is to p''A
on. vegetables too late Size ne'e'
spells tenderness and flavor in 'ss
ctahlcs. A baby squash sou'lds
bit cannibalistic. hut we Will war
rant that it is as superior 70
"grownup" squash as the ""s
"haricots verts" of the French ~
to our large string beans.
New-York tribune., 1919-10-05
Pumpkin Wames
Preserved Pumpkin Chips

Cut small, sweet pumpkin in halves.
remove peel and seeds and cut into
small strips. Weigh the prepared pumn.
kin, allow an equal amount of sugar
and half q cupful of lemon juice to each
two pounds of sugar. Put pumpkin and
sugar IN alternate layers in kettle
pour over the lemon juice and let stand
covered over night. Have ready the
shredded peel from two lemons and AN
ounce of ginger root for each pound of
pumpkin. Add these to the other in.
gradients, with a cupful of water for
each three pounds of sugar. Cook
until the pumpkin is tender and clear.
then remove from the fire and set aside
over night. In the morning. robeat
skim out the pumpkin and boil down
tie syrup until quite thick pour over
the pumpkin that has been placed in hot
jars and seal as for canned fruit.
New-York tribune., 1919-10-05
TESTED RECIPES
Squash Scones

Steam enough peeled squash to meas
ure a cupful and half when mashed.
Stir into this pulp a pint of scalded
milk, one tablespoonful of melted short
enlng, half teaspoonful of salt and let
stand until warm. Add half a yeast
cake dissolved in a little warm water
and sufficient sifted flour to make
batter Beat we'll, cover and let rise
over night. In the morning, add -four
to make soft dough, knead well, and
roll out into thin, fiat cakes Let stand
until they have doubled in size and
bake slowly on creased grddle, as for
English mullins.
Pumpkin Pie
Have ready one cupful of either
steamed or baked pumpkin, thoroughly
mashed, and add one quarter of cupful
OF sugar, two tablespoonsful of molasses,
one egg, beaten with the yolk of another,
one cupful Of milk (top of the bottle),
a Scant half teaspoonfu of salt, one
quarter of a teaspoonful each of ground
cinnamon and nutmeg, one-eighth of a
drops of lemon juice Mix we'll and
turn into deep pie plate, lined with
pastry. Bake until set in moderate
oven.
Squash Puffs
Press dry cooked squash through a
sieve, and for each cupfu] add two
tablespoonsful of melted butter, four
tablespoonful of milk, salt and paprika
to taste and two beaten egg yoks
Whip all until very light and fold in
the stiff1y beaten egg whites. Turn
into buttered cups, set in pan Of hot
water and bake in moderate oven.
Serve unmouIded.
Maine Squash Pie
Blend together a cupful of mashed
cooked squash and the same of drained
New-York tribune., 1919-10-05
BY MILDRED ANTISDALE
TIME BRIDE and the House
keeper and the Student were

Keeper ana The Student were
telling each other what a
beautiful kitchen was like.
1t was the Student who started it
by telling about her copper collection,
which stood upon her kitchen shelf
and covered the gas stove and hung
Just where people wish to stand.
"There are very few" said the Stu
dent, "who appreciate wonders
of a peasant kitchen, VI the COP
per glitters with the selfsame gilt
ter Of two hundred years ago. The
kettle alone IL all Of two hundred
and is from Russia, to boot" The
Student added that sometimes she
lets the kettle boil On and on, while
she meditates up the eras which
have silently and aystcriousIy moved
over this quaint piece Of hand
wrought metal, with its tiny flap
upon the spout.
1t was here that the Housekeeper
broke in, for sitting and meditat-
ing over boiling kettle was far
from her thoughts. "My dream is
emma. On, give mo a truly lovely
sct If CANA and you viii make me
Happy for sifc. And Il kitchen that
IL snowy white"
But" said the Student, in u ma
ture tone, "a white kitchen is unin-
trcsting. | used TO feel az you do,
bit l outgrcw 1t. Now want queer
New-York tribune., 1919-10-05

product must be boiling hot, and
the jars sterilized, filled to over
flowing and quickly sealed.
Have You cucumbers "between hay
and grass So to speak-about four
inches long? Slice two dozen Of
them, unpeeled, sprinkle with salt
and set away for twenty-four hours
then drain, add eight small onions,
sliced, sprinkle with one teaspoonful
of celery seed and two of mustard
New-York tribune., 1919-10-05
BY FLORENCE TAFT EATON

noted that corn, difficult to can sue
cessfully by itself and requiring long
sterilizing, will keep perfectly
cooked for a short time only in
stewed tomato. A delicious tomato
foundation soup may be made by
scalding, peeling and cutting up to-
matoes and cooking with two or
three different vegetables minced
(sweet peppers, onions, carrots, etc. j,
until all are tender, seasoning very
New-York tribune., 1919-10-05

and dozens of quarts can be used
during the winter.
If you have stewed tomato and
corn for dinner, plan literally, cut
off the corn left over and bring to a
boil in the remaining stewed tomato;
season with salt, pepper and sugar
and can in sterilized jar. Or, if
you have lima or string beans, can
these in stewed tomato, with or with
out the corn addition. 1t may be
New-York tribune., 1919-10-05

highly with salt, pepper and a lit
tie sugar, and adding uncooked corn
cut from the cob and cooking fifteen
minutes more; can, boiling, in hot
sterilized jars. Not more than one
third should be corn.
In canning these tomato combina-
tlons use the open kettle method, as
it is easier and quicker for small
quantities. The acid OF the tomato
lnsures successful keeping; the
New-York tribune., 1919-10-05
BY VIRGINIA CARTER LEE
4 THOUGH it is already late for
~ the so-called summer squashes
Ca few NAV still hn ohto;ood\

"A
~ the socalled summer squashes
"a few may still be obtained)
the delicious winter varieties
are now in their prime, and these, with
the dclectable pumpkin, are used in this
weeks menus as the basis of a number
of seasonable and appetizing dishes.
Squash may be divided into two
classes, namely, those with hard or
soft she'll. For the former, baking is
the best method of preparation, while
the latter should be steamed, as they
are much dricr when cooked in this
way
When cooking winter squash, a very
little sugar added with the seasoning
is recommended, merely to supply the
natural sweetness that is present in the
summer varieties. Also be liberal with
the quantity Of butter when seasoning,
and give good sprinkling of paprika.
Pumpkin is cooked in the same man
ner as squash, save that longer time
is required. When tender, mash and
press through a sieve, to remove any
ground spices may be used for season.
ing, with preference given to ginger,
cinnamon and nutmeg.
In making the pumpkin fruit tartets
add to cupflll of cooked, sifted pump
kin one tablespoonful of chopped
seeded raisins, an eighth of teaspoon
full each of salt, ground cinnamon and
mace, the grated rind Of one orange a
quarter Of a cupful of sugar, the juice
of half lemon and tablespoonful and
a half of melted butter Mix we'll, and
place two tablespoonfuls of the mixture
crust, crimp the edges of the paste to-
gether with the tines of fork dipped
New-York tribune., 1919-10-05
Pumpkin Pie Is Only the Begnning-Not the E.

in -four and brush over with beaten egg
mixed with a tablespoonful Of cold
water. Bake in a quick oven.
For plain baked SQUASH cut in halves,
bake until tender, and then scrape from
the she'll. Mash we'll, season to taste
with butter, salt, and paprika and add
enough rich milk to moisten. Beat until
very light, fill into one of the shells and
brush over with melted butter. Set in
very hot oven to brown. Serve in the
shell.
In the weekly budget, the dairy prod
ucts arc slightly increased, as they
figure largely in preparing both squash
and pumpkin recipes. To offset this,
however, other marketing items have
been curtailed.
Supplies for the week will include at
the butchers, half a pound of bacon,
at as cents a pound, two ounces Of
smoked beef for cents, six lambs
kidneys at cents each, half pound of
salt pork at 35 cents a pound, two
pounds of short steak at 45 cents a
pound and one pound slice of raw
ham at 40 cents a pound.
At the fish market, one pound of
fresh cod for 20 cents, two pounds of
fresh mackerel at 25 cents pound one
pound and half of halibut steaks at
@5 cents pound ard two dozen
oysters Tin bulk) at 20 cents dozen.
Two pounds of butter at 68 cents a
pound, half pound of oleo, for II
cents, two dozen and three eggs, at 72
cents a dozen, and eight quarts of grade
B bulk milk at 12 cents a quart will
comprise the dairy products, with half
a pint of double cream (25 cents) for
the ice cream
Marketing prices will run as follows:
Butchers bill.............S2 bill $500
i 1911 Dlll I.OO
Dairy products .......... 4.96
riullS I.6b
Vegetables ......r........ 2.1O
Groceries ....... ..r...... 3.94
$15.77
New-York tribune., 1919-10-05
: q y skR~
A1k 90 z2A tz
A Word in Behalf Of the Squash

Will
pumpkin
a many
y n sc from a asenso of
the food
pLin t
minerals 1t also has rsanda
wery The point dish without
and properly seasoned jusas it It's in