davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1919-09-14
CrandrnOthe1''s Fruit Pasfes

wind would blow over it. We hope
she was sanitary" enough to cover
IT'D There it would dry out Until
1t could be cut into squares. Their
1t was rolled in granulated sugar
allowed to dry few days longer
and packed away in alright boxes
Cherry paste is delicious to ths
taste and to the eye. To MAKE IL
follow the directions just gwen
using the cherry pulp. Before
spreading on the platter add fe"
chopped almonds.
Peach. apricot, plum, apple, CUT.
rant and raspberry paste are 81
good. Two or three kinds can p'
used together in layers Cut in''
fancy shapes. they make fne gal,
nishes for puddings. cakes sD'
creams.
They will keep for d long rne,
Wrapped in paratiin paper so' s
packed in little baskets tied VIE
ribbons TO match the pastes, tns'
make ideal gifts and prizes PeOp'
always like things that are new
or so old that they seem so.
New-York tribune., 1919-09-14
The Royal Rochester Electric Iron

come hot, and is shaped to fit the
hand with a special thumb rest.
which is restful and gives balance
and force IN guiding the iron. espe-
cially in heavy work. The sharn
point does good work among the
gathers or pleats. There is no
standard for this iron, which has an
unusual ventilated stand attached
at the back. On this and on the
plug the iron rests when not in ac-
ton, and so does not scorch the
ironing board.
The plug does not get hot is
easily disconnected and has a shoul-
der that affords a good grip.
All in all, one would have diff
Guilty in finding better iron than
this. 1t can be guaranteed to pro-
vide a cooler kitchen, smooth
clothes and comparatively con-
tented cook.
And all this for cents an hour
II the local rate for electricity is
10 cents per kilowatt hour. In New
York, with its 7-cent rate, the actual
operating expense per hour of con-
tlnuous operation would be about
4.2 cents.
At any rate, it makes heaven of
the kitchen on ironing day, in com
parlson with the olden times, when
the coal range or the gas stove
burned merrily all day long to
keep the irons hot, and several
miles were walked between the
ironing board and the source of
heat. Some day some adventurous
spirit is going to insist that we
shall sit down to iron. All it needs
is one of the combination stools and
step-ladders that solve so MANY
other household problems with less
reaching and stretching," or high
chair with proper footstool and
back
You may think that it is notion
but those who have tried it say
that it is the only way. And iron
ing done in an easy chair with an
electric iron would certainly make
queen on throne look very un-
comfortable-perhaps mild praise at
that, in these days.
Royal Rochester Electric Iron.
Price, $6.75.
Made by the Rochester Stamping
Company, 200 Fifth Avenue, New
York, and Rochester, N. Y.
New-York tribune., 1919-09-14
BY EDITH KENYON

+ IS so easy to make Goldfish
cakes of sort to be encored
that it seems extra trouble
must be taken to make the soggy,
nondescript cakes found on too
many tables. And it is pity to
have such a toothsome breakfast,
or even dinner, dish under the fam
ily's prescription when breakfast
ham and bacon and eggs have
scared to such aristocratic prices.
The old, unvarying recipe is so
simple, and there are many varia-
tions-a cup of soaked and shredded
fish, two cups of mashed potatoes,
but, as you have pride in your cod
fish cakes, let the potato be cooked
for the cake, and hot, one egg,
black pepper and dash of cayenne.
A spoonful of cream or melted but
ter put to this does no harm. This
is the perfect mixture.
Now 1t may be cooked in shapeless
Jumps, scorched and broken, and the
food material go for nothing. But
it may be cooked in shapely cakes
or balls, sauted to golden brown
crust enveloping a soft and creamy
deliciousness within. If fiat, round
cakes are the chosen design, have
them precisely that, flat and round.
These may be sauted in a very
little fat. or they may be brushed
with bacon drippings, put into
shallow pan with spoonful of drip
pings, and bake. They may even be
broiled. If you choose you may
shape them into eggsvor into tiny
New-York tribune., 1919-09-14
y HE temperature of the laun-
dress should be kept as low


as possible to prevent blow
outs and blow-ups. The best way to
do this is to provide her with a
washing machine and an electric
iron. The iron shown in the picture
has number of special virtues,
besides those to be expected of the
genus in general.
Under test it heated to $50 de-
grees f. in 1915 minutes and to 500
degrees in 1877 minutes. With the
current turned off it cooled to $50
degrees in 39 minutes, indicating
very good heat retention properties.
1t reheated to 500 degrees again in
Z minutes and 10 seconds.
Three hundred and fifty degrees
is a good temperature for iron
ing garments Of medium weight
and dampness, 2S0 degrees being a
minimum working temperature.
With very wet, heavy cloth, such as
would be encountered in pressing a
suit, for instance, temperature of
500 degrees would be needed and
the current should be kept on. But
III the course of the days work the
current can be turned off part of
the time and save heat and cut the
bill for electricity.
In practical tests made in the
laboratory, thoroughly sprinkled,
linen dishtowels. uniformly damp,
were ironed for minutes efficiently
with the current off after heating
the iron to 500 degrees The iron
was still at 300 degrees and was
used on thin, rather dry materials
for 3 minutes longer.
10 get the best results, however,
the iron should be used with the
current on for 5. 10 or Is minutes,
when it can be turned off and used
on the stored-up heat for from 10
to 30 minutes, according to the
weight and wetness Of the clothes
being ironed. 1t is usually said that
a good iron can be used with the
heat off for from one-third to one
half of the time, and the tests made
indicated just about this proportion.
The most practical test made was
as follows: An iron was heated to
$50 degrees in 10.5 minutes, damp
New-York tribune., 1919-09-14

b NOR years we have laughed
4 over the dear, funny old
fashioned things great grand
mother used to do. Then came the
war, and we found ourselves re-
vertlng to those old-time customs
that our ancestors brought with
them to the new country. How
some OF those great-ereat-grand-
mothers, long since departed, would
nave laughed in their little white
embroidered undersleeves to have
seen their granddaughters strjng-
ING d1ed apples, knitting heavy
gray woollen socks and wrjstlets
erlhdlng wheat and corn in hand
mills, and hunting about in the old
cook books for economy recipes.
For great grandmother never,
wasted a thing, and one of the most
interesting and most delicious
'hlngs that she made was the fruit
paste, byproduct from jelly-mak-
ing. 1t always has seemed pjtv TO
Viio" away the pulp left after the
Juice has been strained from it: it
DID seem as if there must be LOT
OF goodness still there. but how
could one salvage it?
Grandmother would take this
s'ralh 1t through a coarse seive or
Dag then boil it with an equal
amount of sugar until it was verv
'hln. (Of course, great deal Of
care Is necessary, for it burns on
very easily.) When it was done she
would spread it out ON a platter
about =. half an inch thick, and ~
IL IN dry, cool place, where
New-York tribune., 1919-09-14
Putting Up Ounces

Ounces probably take the longest
time to cook of any Of the fruits,
hut as when cooked in syrup for a
considerable length of time they
take on a rich crimson color, they
give very beautiful preserve that
tastes as good as it looks. The
skins from ounces may be com
hlned with the fruit in jelly making
but the seeds and cores must not
be used, as they give out gummy
substance that frequently prevents
the sugar and Juice mixture from
jellying.
New-York tribune., 1919-09-14
* RAPES are at their best
II when fully ripened, al


Wucu Aully A1pcucut d1-
though for jelly they should
be slightly underripe. The fruit is
best washed by holding the separate
lunches under running water In
making grape juice it is we'll to
remember that the Delaware gives
q delicate aroma and flavor, the
Concord a richer and more piquant
flavor, and the Catawba and Isabella
also yield an excellent product. The
California grape gives a very sweet
juice, but has a less distinctive
flavor.
Wild grapes MAKE most deli
cious jelly, and this is particularly
good to use with any kind of game
both the green and purple varieties
are obtainable at most of the city
markets during early September.
Grape Jam
Wash the grapes and press out
the pulp from the skins. Heat the
pulp in saucepan and when it be-
gine to darken in color rub through
New-York tribune., 1919-09-14

for each quart of the peel in pre-
serving kettle and cook slowly until
the juice is extracted from the pee.
Lift out the orange and strain the
juice from the peel. Set the orange
aside and cook the fruit III the juice
until almost tender, then add a
pound of sugar for each pound Of
pared ounce and cook until the fruit
IS transparent. Arrange the fruit
and slices Of the orange in sterilised
jars, boil down the syrup until al
most like Jelly and fill the jars to
overlooking. Seal alright as for
canned fruit.
New-York tribune., 1919-09-14

clothes were ironed for 5 minutes
with the current still on, and then
for minutes on the stored heat.
with current off
A scorch test gave the following
results: An iron at 500 degrees
given a two-second test on dry
paper showed by the print
marked concentration of heat in the
point, and for almost half the iron
deeper brown was produced than
New-York tribune., 1919-09-14
TESTED RECIPES
Grape Juice Cream Sherbet

Dissolve three quarters of cupful of
sugar in one cupful Of grape juice and
add the juice Of half lemon and one
whole orange Have ready a half pint
of double cream whipped solid and
gradually combine the fruit juices with
the cream Freeze slowly as for ordi
nary sherbet. A different flavor can be
given this sherbet by heating the grape
juice with the sugar and a small stick
Of peppermint candy broken into bits:
When the candy is dissolved proceed
according to the directions already
piyen
New-York tribune., 1919-09-14
Ounce Marmalade

Wipe the fruit, remove the blossom
ends, cut in quarters. remove seeds;
then cut in small pieces. Put into
a preserving kettle with water to
cover and cook slowly until soft. Rub
through puree sieve, add three
quarters the amount of sugar that
you have pulp, and cook very slowly
for about twenty minutes. Seal as
for jelly when cold.
New-York tribune., 1919-09-14

at the broad end. At $50 degrees,
after standing 8 minutes, the scorch
indicated the same distribution of
heat, only to a less marked degree.
When ironing very wet, heavy
material with the current on con-
tinuously. the iron retained an even,
effective heat
This model is made of nickel
plated steel and has an ebonized
wooden handle, which does not be-
New-York tribune., 1919-09-14

of cider vinegar and a teaspoonful
each of whole cloves, stick CHINA
mon, allspice, mace blades and a
pound of sugar. Cook for ten min
utes. then add the grapes with half
a teaspoonful of salt and a quarter
Of a teaspoonful of black pepper
Cook all down until thick like chill
New-York tribune., 1919-09-14

grapes in the same manner as de-
scrlbed for grape jam, save that
only half the skins are added to
the pulp instead of all the quantity.
Add, when the pulp and skins are
III the preserving kettle, the pulp
and rind of two oranges, five cups
ful OF sugar and one pound of seed
New-York tribune., 1919-09-14
Catsups and Conserves From Grapes and Ounces


a potato ricer. To the pulp add the
skins and the same amount of heat
ed sugar that you have of skins and
pulp. Mix we'll and cook for about
eighteen minutes after it begins to
boil. Skim, place in jars and cover
when cold with paraffine.
New-York tribune., 1919-09-14
90 G9 y "a -zz44::5S' - z a

ed raisins. Boil the mixture for
about thirty minutes, skim we'll and
add half a pound of chopped wal
nuts. Cook for ten minutes longer
and seal as for Jelly.
New-York tribune., 1919-09-14

and cloves or other spices to taste.
Boil the syrup, carefully skimming
it, for twenty minutes. While boil
ing hot, pour over the grapes and
seal up. This will keep perfectly
for years, as honey is a preservative.
Grape Conserve
Treat two and half pounds of
New-York tribune., 1919-09-14
Ounce Preserve

Pare the fruit, cut in quarters and
remove the cores and woody portion
beneath. Place the ounce peel with
water to cover and a sliced orange
New-York tribune., 1919-09-14
Picked Grapes in Honey

Pack seven pounds Of wine grapes,
on the stalks. in a jar without bruis-
ing them. Make a syrup of four
pounds of honey, one pint vinegar
New-York tribune., 1919-09-14

novelty; to make it, have in readiness
one and half cupsful Of thick boiled
custard, made rather sweet. Fold in
when cold half pint Of double cream
whipped solid and add a teaspoonful of
vanilla extra. Turn into chilled freez-
er and freeze slowly When the MKT
ure begins to CONCEAL, stir in a cupfu
of cooked and sweetened ounce puree
and half a cupful of the thick ounce
syrup. Continue to freeze until firm
and smooth.
Fof the grape Washington pie, two
layers of cake are baked and the filling
is made from pulped grapes cooked until
the seeds separate from the pulp. Press
through sieve, add an equal amount
of sugar and cook down slowly until
quite thick. Cool and, just previous to
serving, fold in the stiffly whipped white
of one egg for each cupful of the grape
conserve.
Supplies for the week will include
at the butchers, two pounds of stewing
mutton at 28 cents pound, one-quar-
ter of pound of bacon at SO cents a
pound, two ounces. of smoked beef at
b cents an ounce, one pound Of chopped
lean beef for 45 cents and can of
boned chicken for 65 cents
At the fish market, one pound and
half of halbut steak at as cents a
pound and a two-pound haddock at 20
cents a pound.
Dairy products will amount to: Milk
and cream $1.36, butter and oleo, $115
and thirtyeight eggs Cat 65 cents a
dozen), $2.o6.
Marketing prices should run as fol-
New-York tribune., 1919-09-14
he Fruit Of the Vine in Every Day Menu

stantly until thickened and cook for
ten minutes longer Then stir in IT,
beaten yolks of two eggs and cook for
2 moment longer. Remove from the
fire. flavor with half teaspoonful Of
vanilla and pour over the fruit and
syrup that have been placed in baking
dish. Let COOL and cover with =
meringue made from the stiffly whipped
egg whites two tablespoonsful of pow
dered sugar and a tablespoonful of
grated cocoanut. Brown delicately in
a slow oven, chill, and ornament with
cubes of ounce jelly.
Hot Ounce Souff1e
Rub sufficient cooked, sweetenea
ounces through a sieve TO make a cum
full and add half cupful of grated
bread crumbs and the yolks Of two eggs
lightly beaten. Cook over hot water
for two or three minutes, then remove
from the fire and add light dusting
of grated nutmeg and the grated yellow
rind of half a small lemon Cool
and fold in the stiffly whipped whites
Of three eggs. Turn into a buttered
souffle dish, set in a pan Of hot water
and bake until firm. Serve with thin
cream.
Fruit Salad
Pare, core and quarter four ounces
then stew in water to cover until ten
der and sweeten with half a cupful Of
sugar, ten minutes before removing
from the fire. Drain out the fruit, cut
in cubes and add one small cupful Of
grape pulp from which the seeds nave
been removed. Marinate both fruits in
a French dressing and chill Oh the ice.
When ready to make the salad, add to
the fruits half cupful Of shredded let
tuce and half cupful of chopped nut
meats. Moisten with a dressing made
from half a cupful of stiffly whipped
cream blended with one tablespoonful
of grape juice and one teaspoonful each
Of lemon juice and the ounce syrup.
Keep in lettuce cups
New-York tribune., 1919-09-14

sauce and seal air-tight as for
canned fruit
New-York tribune., 1919-09-14
Wild Grape Catsup

Mash thoroughly two quarts of
well-ripened wild grapes, cover with
vinegar and bring to boil. Strain,
add one cupful Of brown sugar, one
tablespoonful Of ground cinnamon.
one teaspoonful of cloves and half
teaspoonful of paprika. Cook the
mixture slowly until as thick as
tomato catsup and seal air-tight in
hot self -snalinr bottles
New-York tribune., 1919-09-14
Grape Meringue Sauce

This is especially good with ice cream.
Squeeze out sufficient pulp from
ripe grapes to fill two cups and place
over the fire with three tablespoonful
of water or grape juice. Simmer until
quite soft and press through a sieve to
remove the seeds. Return to the fire,
adding as much sugar as you have pulp,
and cook till quite thick. Remove from
the fire, cool and fold in the stiffiy
whipped white of one egg the juice Of
half a lemon and two tablespoonsful
of StifflY Whipned cream.
New-York tribune., 1919-09-14
Ounce Delmonico Pudding

Peel the ounces, cut in slices and
place in cold water Cook the peeling
and cores in water to cover for fifteen
minutes, then strain, and in this liquor
simmer the fruit until tender. Sweeten
to taste when nearly cooked, and cook
down until the syrup is very thick.
Heat one pint of milk in the upper
part of the double boiler and add a
quarter of a teaspoonful of salt two
tablespoonsful of sugar and two table
spoonsful of cornstarch blended with
a little cold milk. Cook, stirring con-
New-York tribune., 1919-09-14
Picked Grapes

Slip the pulp from the skins of
seven pounds of grapes, cook the
pulp slightly, press through sieve
to remove the seeds and add half
the quantity of grape skins that
you have pulp. Place over the fire
in a porcelain-lined kettle one quart
New-York tribune., 1919-09-14
BY NELLIE RYDER GATES

4 NOR years we have laughed
IL over the dear, funny old
fashioned things great GRAND
New-York tribune., 1919-09-14
"What;s in H?''

The juice of the grape is not to be
despised, when you drink it from its
own cup, unaltered. There is 10 to Is
per cent Of sugar in good grapes, be-
sides certain salutary acids. Like many
fruits and vegetables. special xirtues
New-York tribune., 1919-09-14

Notice the thumb rest on
the iron in action and the
ventilated iron rest and
easily disconnected piug
shown i'm the detail
New-York tribune., 1919-09-14

Monday
BREAKFAST
Grapes
Creamed Salt Cod with Green Peppers
Panned Tomato Cakes Toast
Coffee
LUNCHEON
Cucumber and Lettuce Sandwiches
Russian Tea
Rice and Ounce Compete
DINNER
Vegetable Soup
Shiyred Eggs with Brown Mushroom
Sauce
Baked Tomatoes
Cottage Pudding with Grape
Meringue Sauce
The Richmond Virginian. (Richmond, Va.) 1910-1920, 1919-12-21
Document Is Tabled to Be Taken Up
for Consideration Immediately After
Senate Reconvenes on January 5th
Repeats the Act Declaring State Of War With
Germany; Confirms the Title to Property Seized
and Provides for international Tribun al to
Prevent War
BY JAMES r. NOURSE

WASHINGTON, Dec. 2O.-The foreign relations committee
today reported the senate by strict party vote resou
ton declaring between the United States
The resolution drafted by Senator Knox of Pennsyl-
and approved by all the Republican members of
the COMMITTEES except Senator Mctmher of North Dakota
who absent from the city and whose views could not be OBJ
tanned,
Under The agreement of the senate begin the holiday
today attempt made to obtain consideration OF
the resolution when reported It ordered to lie
the table ard viii be called up for consideration Immediately
after the senate reconvenes January D.
The prospects for the passage of the resolution
ered f1rlv good by of the leading Republican senator's
They believe that the sentiment for without regard to
rejected treaty Will during the holiday period and
that when tie time for the resolution there
will be found considerable ma jority for it.
The resolution unlike the ratification of the treaty does
require thirds vote. It needs the signature of the
president. however, be made effective
The Richmond Virginian. (Richmond, Va.) 1910-1920, 1919-12-21
FARMERS ALARMED
OVER CUMM|kS BILL
BY GEORGE p. HAMPTON
Managing Director Of the Farmers
National Council


Washington, Der 20.-~The passage
Of the Cummins bill has alarmed the
farmers OF America. Every farm
organi2a ton opposes subsidy 10 pri-
vate corporations. Thu CuInminG
bill is a billion dollar subsidy TO the
railroads every year.
When the farmers realize this. as
they viii shortly, the protests will be
heard from every state in the Union
and senators ara congressman will
get their mandates from their constit-
uents not to turn the entire trans-
portatian system into a. Hog Island.
az the fSinnains hill does,
II La income eiw-ah BILE that congress- after
si4e conference between both branches
will pass any bill like the Cumrins'
biz
TcdaS's gstf.ns ~ the senate enor-
srcusIv strengthens the demand for twc
years extension of Ecsernn1snt opera
-tion The precipitats haste of the
financial Interests TO Jam the bill
tHrouch the senate - due to the tact
that they are afraid 20 let the people
under II.
Few Of the senators themselves H..
M bill, which depends upon iE
norance As to it's terms TO get through
ear stay long on the ststue books,
The farmers national council ID start
ing a nation wide campaign to turn
the light on the demand fer the return
Ct the railroads This campaign viii
drive many interests ~ seeking Il hole.
The farmers national council is a
special union. forward locking farm
organizations which after full dsllbe-
ration adopted program for economic
reconstruction IN America AZ the farm
ers national Reconstruction conference
here in Washington lsst January COM
POSED If accredited deie gates These
farm organizations have a total mem
hershin Of about $50 GOO and include
tie National Federation ~ Cleaners,
the American Society 81 Equity. the
National Non Partisan lea que. most OF
the western state oranges and several
of the state farmers unions together
with smaller farm organizations,
At the farmer-lahor conference in
Chicago last November. 4 Joint ma
tional program was adopted and en-
dorsed practically unanimously by
representatives of these farm orgsni-
cations of the four large railway
hrotherhnods. many of the smaller
brotherhoods and representatives Of
many international, state and local
declarations with over S,Aa0 ooh menu
hers
Two of the greatest issues con-
fronting America today and pressing
tor Immediate and Democratic sor
luton are the transportation problem
and the food question, especially the
distribution OF food The farmers
national council and the Chicago con-
ference declared uneouivocaliy for
an extension of government opera :
ton Of the railroads for two years.
and for government ownership and
Democratic operation OF the railroads.
4 III yr,V,ss
and with all the power and energy,
Mt our command to defeat the Cum
minis and Esch bills OF the return OF
the railroads to get a fair chance for
trying out government operation un
der conditions,