davidaulloa/AmericanStories huggingface dataset:
Newark leader. ([Newark, Ohio]) 1917-1946, 1919-08-29
Strike Settled
OHIO ELECTRIC TRAINMEN GET
INCREASE
The Amalgamated Association Is Rec
Ognized and Company Agrees to
Meet and Treat With Repre-
sentatives of Union
in Future

The Ohio Electric strike was set
tied at joint conference between the
representatives of the trainmen and
the company officials at Springfield
at $50 o'clock Saturday night, and
while the demands of the men were
not wholly agreed to important con-
cesions were made, not the least of
which was the recognition of the
Amalgamated Association and the
right of collective bargaining.
The first section of the agreement
reads as follows: "The Company
agrees to meet and treat with the
properly accredited officers and COM
mittees of the Association on all
grievances that may arise" This is
a decided victory for organized labor,
inasmuch as the Ohio Electric Com
pany has heretofore absolutely re-
fused to treat with the men except
as individuals.
Frank Leedy and Joseph Allison,
the Representatives who attended the
meeting on behalf OF the Newark
union, returned home Saturday night
and reported the difficulties had been
adjusted so far as the trainmen We're
concerned, but that the effort to Sc
cure the recognition of trackmen and
other employees had been unsuccess-
full. ss, siss
At a meeting of the local union held
Sunday morning the proposed agree
ment, which is in the nature of a
compromise, was presented and dis
cussed, and a vote taken which re-
suited favorably. An increase of five
cents an hour is granted and the
union, as before stated, is recognized
Following is the new scale:
Newark leader. ([Newark, Ohio]) 1917-1946, 1919-08-29
Interurban Trainmen

The men have been on a strike
since August IA, and no trouble OF
any kind has occurred in Newark or
elsewhere, which speaks well for the
employees, who have had the sympathy
of the public since the trouble began.
Five hundred men on the Ohio
Electric lines were effected by the
strike, 80 of whom reside in this city.
Car service was tied up between
GAINESVILLE, Newark and Columbus,
Springfield, Lima, Toledo, Defiance,
Ft. Wayne, Ind, and Dayton, and city
lines in Lima, GAINESVILLE and this city.
Service on city and interurban lines
was resumed Sunday noon, and cars
have been running on schedule time
since.
New-York tribune., 1919-01-19

fat to collect, then skim it off 1t may
be melted and strained again.
Make out Of stiff paper or cardboard
some moulds about the shape of a cake
OF laundry soap, but thicker Weigh out
half pound Of fat Heat it just enough
to melt it-no more Measure out half
cupful Of the lye solution. Add the
lye TO the fat spoonful at time stir
ring well after each addition. This
should take over five minutes. Keep on
beating until the mass is fairly thick;
pour it into moulds Set it away to
harden and ripen, and you will be en-
thuslstlc when you use your fine floating
soap for dish washing not for toilet
purposes.
Many appeals have been made for
directions for making toilet SOAP at
home. The technical difficulties in cx
actly equalizing the alkal, leaving none
"free" in the soap to the dctrimcnt of
the skin. make this ambition practically
impossible Of attainment. II is better
to content ones self with homemade
Kitchen soap and buy the toilet article
New-York tribune., 1919-01-19
The Worthy Idea Of the Yorks

must fall onto it, to season it, moisten
it, and finally, brown it,
SO, with a shallow baking pan. some
seven by twelve inches and two inches
deep, l now use a wire rack, standing
three inches high, that fits into the pan.
This simple addition to kitchen equip
ment is what led me to adapt the York
shire pudding idea of cookery to other
materials, since it proved the successful
oven substitution for the open fire roast
ing of Yorkshire pudding with roast
beef, modern baked, but with the flavor
of ancient days
When the roast Of beef is within half
an hour of being done, make the pud-
ding batter; for a small roast, use a pint
of milk (half water will do, but tea
spoonful of butter should be added.
two eggs, one-half teaspoonful of salt and
from one and one-half to one and three
quarters cupsful Of -four The batter
must be thin. Beat thoroughly.
Have the baking tin hot, with a spoon-
full Of drippngs melted in it, and pour
in the batter Place the wire rack in
the pan and lift the nearly done roast
onto it. Bake twenty minutes, and tow
ard the end baste once or twice with
drippings from the roasting pan, in
which the gravy is to be made later,
to be served separately. This basting
is necessary because Of the shorter time
in which the pudding bakes in modern
oven. Before the old open fire the
roast dripped on it from one to two
hours
New-York tribune., 1919-01-19
Successful Amateur SOAP

TIME American Chemical Society is
sending out directions for making
Successful Soap" They call at
tenton to the fact that the instructions
found on a can of lye call for five and
one-half pounds Of fat and often result
IN greasy, curdled useless mass The
amateur soapmaker is apt to neglect i'm
portant precautions in the operation. It
is the way you do it, even more than the
Ingredients, that insurcs success. Try
following these directions minutely and
be sure to only barely melt the fat, not
boil it; TO add the lye very slowly, and
70 make the soap in small quantities at
first
Pour into a two-quart Mason jar five
End quarter cupfuls Of cold water.
AGd 10 the water the contents Of can
Of iye. Stir until all the ye is dissolved
ss.d allow it to become completely cold.
Try out the fat from scraps Of meat
by heating. Clarity the fat and get rid
of any salt it may contain by boiling it
f"t a. lcast five minutes with several
t.meS IL volume Of water. Allow the
New-York tribune., 1919-01-19
By VIRGINIA CARTER LEE

THIS group of menus based on a SIC
weekly budget illustrates two
points: The special considerations
in marketing and serving for two and
the interesting contrast between the
quality and expense of the first four
days of simple menus and the last three
offering a more elaborate but no more
wholesome and nourishng diet
In the preparation of the creamed fish
au gratin any firm white fish, as cod or
haddock, may be used Cook it in salted
water to whic. a bay leaf and table
spoonful of vi,~gar have been added, and
when done flake into small particles.
Combined with a good cream sauce,
turned into a baking dish and covered
with grated dried bread crumbs and
cheese, it can be baked for few min
utes in hot oven and will be found no
fish dinner. If you wish to economze
on the quantity of fish add a chopped
hard boiled egg (cold storage), and the
amount of fish may be lessened.
Angel cake, even with cold storage
products at so cents dozen, may seem
rather eXtravagant, but if the yolks are
saved covered with cold water) and
utilized in the making Of the custard
that forms the foundation of the cream
for Sunday and only four eggs (whites)
used in the cake (no butter) it is not
such a costly formula after all. Whip
the whites with quarter of teaspoon
full of cream of tartar until very stiff.
add three-quarters of cupful of fine
granulated sugar and half a teaspoonful
Of vanilla extract and fold in half q cup
fui of sifted pastry -four. Bake in a tube
pan for twenty-five minutes
Supplies for the first four days will
include al the butchers one-quarter of
pound of sail pork for the baked
New-York tribune., 1919-01-19
On Cooking Mutton

Mutton may seem rather common
place for the main dish at festive meals.
but it came through just as good as the
best Thanksgiving turkey, as all our
guests declared and proved by the eat
ing. This is how it was cooked, and it
can be tried any time when beef and
fowl are high and mutton and lamb are
cheap:
After trimming and wiping the leg of
mutton was put into a kettle of boiling
salted water-enough to completely
cover it-and boiled slowly but steadily
until perfectly tender About an hour
before serving it was drained out of the
water and placed In dripping pan, then
given slight busting Of pepper and salt
on both sides and dredged with flour and
some strips of bacon laid over it. It
was baked in the open with FREQUENT
hastings and turnings until crisp brown
all over, and made n fine appearance
served on hot bluebird platter and
New-York tribune., 1919-01-19
Apple Cup Puddings

Peel and cut two apples into thin slices
If sour sprinkle with a little sugar; also
dust with cinnamon. Beat to a cream
two tablespoonsful Of oleo, add quarter
of cupful of sugar and beat again.
Then mix in, in the order mentioned, one
lightly whipped egg, quarter of a cup
full of milk, one-sXteenth spoonful of
salt, the grated rind of half small or
ange and about three-quarters of a Gun
full of flour, sifted with one teaspoonfuJ
Of baking powder. Beat well and use
with alternate layers Of the prepared
apples in buttered baking cups. Have the
batter for the top layer and bake for
about twenty-five minutes.
New-York tribune., 1919-01-19

furnace fireboX door frame, it is slid
back and forth, causing the ashes to
drop through the perforated bottom into
the lower compartment, while the good
coal remains in top. With the fue draft
open the dust will be carried up the
chimney, and the Goals can be thrown on
TO the fire
Then, after placing the shovel over
an ash can, simply q movement of the
tlneer drops the lower compartment.
allowing the ashes to slide into the can.
The PJ Shovel Sitter has no under
compartment, but the bottom is per-
torated and mounted upon sIoping run
ners, SO that after the ashes are scooped
up on to it from the ash pit, it can be
conveniently moved back and forth. per
mlttlng the ashes to sift through the
perforations into the ash pit on the
floor. The good coal can then be thrown
onto the fire.
New-Way Ash Sitter. Price, 81.
PJ Shovel Sitter. Price, $l.5O.
Made by p. J. Murphy Company. Min
neapolis; Mimi
New-York tribune., 1919-01-19
TESTED RECIPES
Drowned Beef Loaf

Pass one pound of lean beef through
the food chopper with a slice of salt pork
and turn into mixing bowl. Add one
small onion, grated, one teaspoonful of
salt, quarter Of teaspoonful of pap
rika, the same of ground cinnamon, six
rolled soda crackers, one lightly beaten
egg and two or three tablespoonsful of
cold water. Cut the ingredients back
ward and forward with a strong knife.
and when partly blended use a spoon to
mix thoroughly. Pack firmly into a
creased tin and then unmould on a
creased pie plate. Bake in a moderately
hot oven for forty-five minutes Baste
while cooking with bacon fat dissolved
in hot water. This loaf will furnish two
dinners
New-York tribune., 1919-01-19
Cabinet Pudding With Brandy
Peaches

Spread melon mould with oleo, sprin-
kle with chopped nut meats and fill the
mould loosely with small pieces of stale
sponge cake and sliced brandy peaches
that have been thoroughly drained (the
small sponge cakes, three for five cents.
will answer and four will be sufficiently.
Make raw custard from one cupful of
hot milk, half a teaspoonful of sugar, a
pinch of salt and one lightly whipped
egg, Pour this over the ingredients in the
mould. lifting the fruit and cake care
fully with a fork, so that the LIQUID viii
be equally absorbed. Stand in kettle
OF boiling water and steam for fortv
minutes. Use the thickened syrup as a
sauce.
New-York tribune., 1919-01-19

T OW that cold weather is upon
US, and the home heating sys-
TEN will be taxed to it's ut
most, the New-Way Dustless Sitter
and the P-J Shovel Sitter are two de-
vices that make a special appeal. They
Will help tighten the task of operating
the coal fire and at the same time econo.
mize in the use of the fuel
After last winters experience the
wise housckeeper will be ready this sea
son to invest in any apparatus which will
heIp to conserve coal.
Our American habits of extravagancc
and waste have never been reformed bv
necessity, but last years suffering from
the cold has opened the nations ewes
to the wisdom of reducing the waste in
fuel
The humble occupation Of sitting ashes
has become a conservation duty. and
the amount Of unburnt coal obtained
thereby is surprising
The NcwWay Dustless Sitter js in
New-York tribune., 1919-01-19

The roast for Yorkshire pudding
should be roasted as all good roasts
should be-without any water; so that
the pan drippings are nothing but the
meats own juices and fat. Never add
baking powder to Yorkshire pudding, as
most people persistently do. And never
bake the batter in pan apart-uness
you frankly call your dish 'muffins with
roast beef The batter should be from
half to three-quarters of an inch deep
when poured in the pan. The true
orkshlre pudding was half an inch
thick when done; but this makes a verv
New-York tribune., 1919-01-19

this roast pork pudding | added a touch
of powdered sage to the batter
AS | said, my experiments in achiev-
ing Yorkshire pudding without an open
ire carried me far afeld. For Mrs.
Mclvor Scottish dame who wrote
Of cookery in 1892, has, beneath her
recipe for Yorkshire puddings: "a CMn-
mon Potato Pudding to be Fired Below
Roasted Meat This is merely potatoes
mashed with butter, cream some
cheese and an onion shred small and
put in,' with an egg added for light
ness, to be baked below roasting meat
New-York tribune., 1919-01-19
How to Bake Apples of Inferior
Grade

Into rather deep quart pan put
a full teacupful of sugar. CRATE about
one-third of small nutmeg and add
cupful of water. If the apples are of the
juiceless sort they will require half
cupful more of water. Pare. quarter and
core enough apples to make two quarts
after they are prepared. Empty these into
the pan and place in the oven, keeping
steady but moderate heat, so that the
apples cook slowly until tender and the
tops are delicately Drowned. If done just
right, the apples (Which if baked or
stewed in the ordinary manner would be
mushy and insipid) will be delicious.
The quarters are transparent and often
little broken, surrounded by clear, rich
syrup.
New-York tribune., 1919-01-19
7 h G
Bv EDITH KENYON

"A TOST of US have, at some un-
VI wary time. eaten an alleged
Yorkshire pudding; batter of
eggs, milk, -four, salt and baking pow
der, baked in pan. cut in squares.
and served with roast beef But it was
not until The Housewives Pocket
book" a quaint old hodge -podge of the
cookery of 1916, fell into my hands
that ] discovered the real idea back of
our unworthy modernizing of the Y ork-
shire pudding. Experiments with mod
ern ovens carried me far afield from the
Yorkshire pudding batter into the cook
cry of other materials, but all based on
the idea born of the days of open fires
for roasting, before which mighty joints
turned slowly and dripped their fats
and juices into the dripping pan be
low
For, said The Housewives Pocket
book" beginning with quart of milk,
four eggs, salt "and flour to make
pancake batter" "set your pan under
your meat, and let the drippings drop
on the puddings, and the heat of the
fire come to it to make it fine brown.
1t is an excellent good pudding,
and the gravy Of the meat eats we'll
with it,"
'Set your pan under your meat"
This is what makes your Yorkshire bat
ter into a Yorkshire pudding Nothing
more nor less. For the choice drippings
New-York tribune., 1919-01-19
70 X hire PUDDING

and before an open fire. But it is a
fine dish, put into broad shallow bak-
ing dish in which it may be served and
baked for twenty minutes beneath the
rack on which roast of beef lies drip
ping.
And roast chicken finished this way
over dish of mashed potatoes. with
gravy made in the roasting pan, and
served with it, is fair replica of one
OF the famous dishes of the old open
fire roasting davs-
New-York tribune., 1919-01-19
Variations on Spaghetti and
Roast Potatoes

Other foods to accompany roasts may
follow IN their mode of cooking this
worthy Yorkshire idea, and be much
the better for it. Spaghetti, cooked.
blanched IN cold water and seasoned
simply or highly, according to your
taste, put into the shallow baking dish
from which it is to be served and baked
half an hour under roast beef mutton
or chicken, is revelation in spaghetti.
1t may be prepared with any of its
sauces, and for chicken YOU will not 90
amlss If you dress it with Spanish
sauce Of tomatoes, green peppers. onion
and a bit of garlic but experiment will
probably incline you to the belief that
1t can find no better seasoning than the
dripplngs from the roast
dripping potatoes is another an
clent dish that can be revived with
rack-roasted meat. And for this l use
a large double roaster, with peeled
New-York tribune., 1919-01-19
Canned Corn Griddle Cakes

Mix together one small cupful Of
canned corn pulp, one lightly beaten egg,
half teaspoonful of salt, third of
cupful Of sweet milk, one tablespoonful
of melted shortening, few drops of mo-
lasses and half a cupful of -four sifted
with one teaspoonful of baking powder
New-York tribune., 1919-01-19
Cold Bean Salad

Mix together one cupful of cold baked
beans, half a cupful of diced celery, two
tablespoonsful of chopped, drained to-
mato pickle (sweet), three tablespoons
full of olive oil, two tablespoonsful Of
vinegar, one tablespoonful of onion juice
and quarter of tablespoonful each of
salt and paprika. Toss the ingredients
well, turning them over with a fork or
spoon and serve in small salad bowl,
lined with crisp lettuce leaves
New-York tribune., 1919-01-19
The Cost Of Lining High

ak. r0as DUCKS
s,uifh
e-haIas
f0odsa
Friday
budget
New-York tribune., 1919-01-19

garnished with curled parsley leaves and
slices Of lemon. A cream gravy was
made by adding a lump of butter 10 IL,
juices in the dripping pan, stirring in a
large spoonful of flour until perfectly
smooth and slightly Drowned, then add
ing a pint of rich milk
New-York tribune., 1919-01-19
Extending the Yorkshire
Pudding Idea

The next experiment with roasting
on a rack over the pudding | made with
roast Of pork. And pork roast, even
roast of salt pork, sliced through in
thin slices to the rind, with these slices
tumbllng crisply over each other till
they crumble at a touch, finished over
Yorkshire batter is delicious For
New-York tribune., 1919-01-19

Beat we'll and fry slowly on hot griddle.
These cakes are also good to serve with
creamed chicken where there is plenty of
sauce and little chicken; when used in
this way add one-quarter of a teaspoon
ful of paprika to the batter.
New-York tribune., 1919-01-19
A Weeks Menus Built for Two


beans) for 9 cents, one pound of
chopped beef at 45 cents and slice of
pork to grind with the beef for cents
At The fish market three-quarters Of
a pound of Goldfish at 25 cents per
pound half a pound of table butter at
rs cents per pound, a quarter of a pound
of oleo at 40 cents per pound, three
quarts of grade bulk milk at IA cents
per quart, half q dozen strictly fresh
eggs at SS cents per dozen and six cold
storage eggs at 60 cents a dozen will be
required to follow the menus as planned
In the last three days Of the week
supplies at the butchers will comprise
four thin slices of bacon at 3 cents each
half a pound of sausage meat at as cents
pound, two pounds of short Delmonico
steak at as cents per pound and one
four-pound duck at 38 cents pound
at the fish market, one dozen oysters
for Is cents quarters of pound
of salmon at 40 cents a pound and one
dozen small CLANS at cents a Dozen
New-York tribune., 1919-01-19

the form of shovel, with a long handle
and double compartment scoop, the
upper section being perforated and the
lower so hinged that it can be opened
for emptyng
1t performs the work of two tools
first, the ashes are scooped up from the
ash pit, and az the sitter rests on the
New-York tribune., 1919-01-19
Sunday

Sunday
BREAKFAST
Halved Grapefruit with Grape Juice
Dry Cereal
Spanish Omelet Dutch Coffee Cake
Coffee
LUNCHEON OR SUPPER
Hot Cheese Toast Olives
Moulded Tomato Jelly Salad
Brown Bread Sandwiches
Niioh Cup cake Ginger Ale
DINNER
Tomato and Celery BouiIlon
Roast Duck CrabappIe jelly
Candied Sweet Potatoes Corn Pudding
Lettuce Salad
Tutti-Frutti Ice Cream Macaroons
New-York tribune., 1919-01-19

crusty pudding; and it may we'll be an
inch to an inch and quarter when
baked, but no thicker.
New-York tribune., 1919-01-19

Saturday
BREAKFAST
Fruit Compete
ffed Sausage Buckwheat Cakes
Syrup Coffee
LUNCHEON
Salmon Souffle
Olive and Rye Bread Sandwiches
Lettuce French Dress;no
Sliced Oranges with Cocoanut
Angel Cake
DINNER
CLAIMS on the Half Shell
Broiled Steak with Onions
flashed Drowned Potatoes
Creamed Caulifiower
Romaine and Egg Salad
Cabinet Pudding with Brandy Peaches
New-York tribune., 1919-01-19

whole potatoes below, the meat on
rack, and the cover over all. 1t takes
an hour, and it requires rather frequent
basting. But the cover keeps the roast
from drying out, and the potatoes baked
slowly beneath the roast are unbeliev-
ably different in texture and taste from
potatoes roasted in the pan gravy about
the meat. Instead of being soft and
soggy, they are mealy within and crisp
without; much like huge potato portions
delectably French fried.
Boiled rice will serve for the lowly
bed over which the roast of beef, nut
ton, or chicken cooks during its las
half or quarter hour Rice cooked in
this way with chicken is superative. Il
should be moistened with milk before
putting into the oven, so that its ker-
nels will not dry out.
New-York tribune., 1919-01-19

Friday
BREAKFAST
White Grapes
Scrambled Eggs With Bacon Rolls
Fried Hominy Squares
Raised Potato Rolls
Coffee
LUNCHEON
Grilled Oysters
Reheated Rolls Cold SIaw
Brandy Peaches Almond Crisps
DINNER
Halved Grape Fruit With Cherries
Boiled Salmon, Egg Sauce
Potato Balls Green Peas
Apple and Celery Salad
Coffee Frappe
New-York tribune., 1919-01-19
Beans, Turnips and Sweet Potatoe,
Baked Under the Roast

puree of dried white beans. soaked,
bolled, mashed and seasoned, may bake
under roast shoulder of lamb or nut
ton; or puree OF dried green peas
IS excellent so. And turnips, white or
yellow, mashed thoroughly with a pc
cato cooked with them, may also lie be
meath the mutton roast.
ana again roast pork. If it be cooked
for its last twenty minutes on a rack
over mashed sweet potatoes or for
twice the time over sweet potatoes
peeled and sliced lengthwise and pu.
beneath the rack in the double roaster.
here is still another dish based on the
Yorkshire pudding idea. a dish "the
gravy of the meat eats well with"
New-York tribune., 1919-01-19
Hints From a Home Kitchen

BY MARY RUSSELL JAMES
New-York tribune., 1919-01-19

n FOST of us have, at some un-
VI wary time, eaten an alleged
Yorkshire nudding: a batter Of
New-York tribune., 1919-01-19
Economical Coal Sifters

Tested and Endorsed by The Tribune Institute
New-York tribune., 1919-01-19

Thursday
BREAKFAST
Sliced Oranges Cooked Cereal
Corn Griddle Cakes Syrup
Coffee
LUNCHEON
Cheese Creamcd Toast Olives
Baked Apples Cookies
DINNER
Cream of Corn Soup
Cold Sliced Loaf
Candied Sweet Potatoes
EscalIOped Celery
Steamed Graham Pudding
Evening journal., 1919-06-13
CHURCH RuMMacE SALE.

A rummage sale will be held on June
81 and %, at Seventh and Windsor
streets, by the women Of st. Luke's p.
4. Church. All donations for this sale
will be called for if the women are no.
tilted.
Evening journal., 1919-06-13
TO PREACH SERMONS
ON CURRENT EVENTS
ing Journal

Special to The Evening Journal.
BRlDGEVILLE.. June i3-'I. p. Can
non attended a meeting in Dover We'd
nesday, Of the Conference Claimant
Endowment Commission.
The Young Women's Christian Asso-
citation held a meeting last night in
Union ". f. Church to secure funds
to help support a State secretary for
the association.
A meeting OF st. Mary's Guild was
held last week at the home Of Mrs.
George ftuNs.
Mrs. f. Z. Ward, who has been in
Wilmington for some time under the
care OF a physician. has returned TO
her home here, slightly improved
Miss Elizabeth Kinder has returned
TO her home after spending the week
In Kenton, as the guest OF Mrs. Edgar
Anderson.
The Rev Dlsston w Jacobs. pastor
Of Union NJ Z. Church, has arranged
series Of sermons on current events
for Sunday evenings.
While working with a tractor at the
Delaware Apple Farm, Steve NcNat
narrowly escaped serious injuries
when the machine tilted backward.