davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald., 1919-07-07
No Bred Cards in Franco

Paris, July 6-Use of bread tickets have been discontinued in France and food cards are now only needed for sugar. The minister of food states that the cost of printing and distributing the various cards during the war was nearly s4,O00,- OOO
The Birmingham age-herald., 1919-07-07
Brief Account Of Sermons
 Preached inLocaZ Churches

be a difficult matter. for there is a great difference between prayer aloud and silent. Prayer comes from con- stant effort" said Mir. Ware.
The Birmingham age-herald., 1919-07-07
For the Good of
 the Community

MUCH is heard these days of high AVA prices, and frequent comparisons of prices obtaining now and in the years in- mediately preceding the war are made.
 Everything is higher now than five years ago and most everybody is agreed that there is little prospect of any material recession for some time to come, perhaps for several years.
 In this connection a statement was is- sued by the Federal Reserve Board on May 1, carrying an index of the wholesale prices in the United States for the princi- pal commodities, with percentages of in- creases as represented by prevailing prices on March 1, 1919.
 The 1913 prices, the year taken for the purpose of making the comparison, are represented by 100 Wheat, for instance, on this basis, was represented on March 1, 1919, by 266 that is, the price had in- creased 166 per cent over the price ob- taining in 1913
 Forest products, represented in 1913 by 100, is represented March l, 1919, by 149, an increase of 49 per cent.
 The following list gives the commodities and percentage of advance in the order of increase from top to bottom
 All commodities
 Wheat, Mo- 1, northern spring, Min
 neapolis ....... 100 Wool, Ohio, IA to 3-8 grades, secured. 155 Wheat Mo- 2, red winter, Chicago. ... 139 Corn, No. 3, Chicago. ............ 137 Hogs, light, Chicago 123 Cattle steers, good to choice, Chicago 118 Cotton, middling, New Orleans. .. Ill Sugar granulated New York. ..... 107 Hams, smoked, Chicago ......... 103 Pig Iron, basic. ....... 97 Worsted Yarns, 2-32s, crossbred .... 93 Beef, carcass, good native steers, Chi Coal, bituminous, run of mine, Cincin-
 natl; and Steel Rails, open hearth,
 Pittsburg .................. 81 Cotton Yarns, northern cones, 10-1:. 81 Leather, sole, Hemlock Mo- l. ....... "A Steel Billets, Bessemer, Pittsburg. ...s GA Petroleum, crude, Pennsylvania, at
 wells oo Coal anthracite, stove, New York
 tldeWater DO Hides, packers, native steers, Chicago 50
 Forest products
 Illuminating Oil, 1500 fire test, New
 York ..'............... 4! Coffee, Rio, No. r. ......... A Lead, pig, desilverized, New York. ... 19 Taking this as it's cue one of the big job- bing interests in the United States got out general letter few days ago to it's sales men in which it instructed them to educate their customers to the view that higher, rather than lower, prices might be ex- pected when the general business revival sets in.
 Whether the writer of the letter was right in his diagnosis of conditions and his predictions as to the future or not, it is well that all sides of the question be con- sidered Business revival certainly will
 q q
New-York tribune., 1919-09-21
Coffee Cabinet Pudding

ThicAly butter a melon mould
and sprinkle bottom and sides with
chopped nut meats and shredded
citron. FIJI the mould loosely with
small pieces Of stale cake and
sprinkle additional nuts and citron
between the layers. Make raw
custard with two eggs, one table
spoonful of sugar. pinch Of salt
and one cupful each Of strained
coffee and rich milk. Pour this over
the cake, lifting now and then with
fork, SO that the custard may be
equally absorbed. Stand in a kettle
of boiling water, cover closely and
steam for one hour. This may be
served hot with foamy sauce or
cold with sweetened whipped cream.
New-York tribune., 1919-09-21
BY VIRGINIA CARTER LEE

1t IS time for the annual revival Of in
terest in school luncheons. In many
Of the public schools luncheons arc
now provided at nearly cost prices, and
generally for Is to 25 cents (if the
child buys with judgment) an appe-
tizing meal with the proper food values
can be purchased.
Run, however, as these luncheons are,
on the cafeteria plan, not all young
people have the moral courage to select
soup and sandwiches, when cake, candy
and desserts are to be had, and the SUBJ
stantial part of the luncheon suffers.
This is particularly true if only very
limited sum can be spent.
A real homemade luncheon, care
fully packed, is usually to be preferred
to the bought school luncheon,
especially if cup of cocoa, bottle Of
milk or a bowl of soup is bought to sup
plement the meal. With the use
full vacuum bottle even this is not
necessary, and when three or four chill
dren are in the family rs cents or a
81 a day forms considerable item.
In packing the lunch boxes it is
well to have the contents COMPLETE
surprise, and a few salted nuts, stalk
of crisp celery, wrapped in paraffine
paper, or two or three ripe olives will
often act as a palatable appetizer. and
few pieces of candy may be added if
the children are under bonds to serve
them as last course
With the small pasteboard containers
or tiny jelly glasses with screw covers,
custards blanc mango, salads, baked
apples and stewed fruit are all possible
for the carried luncheon, and with the
addition of two or three paper napkins
fruit can be eaten without stains on
dresses and handkerckiefs.
1t has been thought best to give
menus for home luncheons as we'll as for
New-York tribune., 1919-09-21

cup; two almond and rice cakes.
1t is supposed that the children
will complete their daily quota Of
milk Ga pint to q quartz at other
meals or get it in made dishes. I'M
portant as milk is, it must not be
served ad nauseon1, especially to
older children, or a distaste may de-
velop. Such programme as is given
is savory and appetite is an impor-
tant part in actual Digestion Food
that "makes ones mouth water" is
apt to be we'll assimllated and body
fuel that is not we'll burned might
better not be eaten. The school
lunch must compete with playtime
Joys, and it is not enough to be
scientifically correct in putting it up
the child's pleasure in it is an i'm
portant factor
The lunch boxes shown. CARRYING
a vacuum bottle, have been Institute
New-York tribune., 1919-09-21

for the day, for the luncheon you
could supply them by packing the
lunch box in this way:
Monday-Two cream cheese sand
wiches (four slices Of bread, 8
inches by 8 1-2 inches by 1-2 inch);
two pears; 3 cookies; one table
spoonful of real butter on sand
wiches, and a glass of milk (1-2 pint,
100 calories).
Tuesday-One stuffed egg; four
slices of graham bread and butter;
three tablespoonsful real butter
QeveD; preserved apple with raj
sins; 1 slice gingerbread.
Wednesday, (at home) blot beef
loaf and gravy Il slice); finger
rolls; 2 tablespoonsful butter
(leveD; three peaches (medium) ::
cup cake; l cup cocoa.
Thmrsday-Cold beef loaf, l slice:
3 biscuits; 2.5 tablespoonsful of but
New-York tribune., 1919-09-21
4 s & F. :1M q

tested and are light, convenient and
can be trusted to carry milk and
fruit drinks and keep them cold or
soups and cocoa and serve them hot.
And such additions spell the diff
ference between an eaten and an
uneaten luncheon. The box will
also safely harbor cup custards and
other wholesome and delectable
desserts concealing milk in their
sweetness.
1t may seem reckless, but any
amount of bread and butter and
milk that Il child may want is prob
ably needed. Fruit, prunes, apples
and oranges come not far behind
the safety line used in any normal
amounts. Of course, eating may
degenerate into an amusement only
eating for lack of something else
New-York tribune., 1919-09-21

to do. But do not depend on your
own tickle, jaded, grown-up appe-
tite when deciding on whether or
not Johnny, aged twelve years, in
perpetual motion, and With a foot
more to grow and his weight to
double, needs another ''helping" or
not. Johnny knows.
There IS much undernutrition and
malnutrition among the poor little
rich children as we'll as the poor
little poor children, and with the
price Of foods we need to watch
more closely ihan ever that the COM
ing generation is Who.csomely and
abundantly fed Lack Of building
materials and energy makers in the
plastic years may mean any kind Of
failure-mental, moral or physical
in after years.
New-York tribune., 1919-09-21

4: So i. r

without closely defining the child's
weight and age, still general rules
can be laid down to be used with
discretion, not rigidly applied. We
are giving these suggestions because
many people have said that they
were puzzled as to the amounts of
food to serve, even when a balanced
menu was provided.
Note that grown man at a Sc
dentary occupation would not need
much more than 1000 calories a
day, while a man at hard muscu-
lar labor would eat twice as much.
For a six or nine year old, needing
400 to 1000 calories, according to
height and weight, the following
amounts Of the lunches suggested
should be served. Apportioning 900
calories, out of the 1000 allowed
New-York tribune., 1919-09-21
The Imperial Vacuum Cleaner
Tested and Indorsed in The Tribune Institute

were deftly and completely re-
moved.
The button switch, four inches
below the top of the handle, is
especially convenient for making
and breaking the current.
The work done by suction is sup
plemented by stationary bristle
brush in the rear Of the nozzle, but
the best results in picking up
threads and fine lint were only OBJ
tanned by the use of the brush tool
The nozzle is adjustable to carpets
of different maps and will go under
furniture y inches from the floor,
the nozzle itself being ~ inches
wide.
The four rubber-tired rollers add
to the ease Of operation and th
20 feet of flexible connection cord.
with separable plug for lamp
socket, makes extended operations
possible. The large rubber hose is
s feet . inches long and, together
with the metal tubing 3 feet long,
gives the use of the special tools
full play under all kinds Of con
ditions.
The motor heat test on the inner
coils during one hour of continuous
New-York tribune., 1919-09-21
E grow Swiss chard as q

w I grow SWISS Chard as q
wv filler" and also as foli-
age plant. 1t is eminently
successful in both roles, making
flourishing green hedge, luxuriant
and beautiful, at the company end
of our garden, and in the former
capacity it is most useful on rainy
days when we can't pick beans and
corn and the like, but can sally
forth with an umbrella and a knife
and quickly cut the requisite num-
Der of stalks for meal. If one de-
pends on market, its attractive
green and white stalks in good con-
dition are always to be found, as it
is an excellent "keeper" The white
stalks cooked and chilled make a
delicious salad served with lettuce
and red sweet peppers.
For years we cooked it in exactly
the same fashion. Now we have
discovered other ways of serving
which have raised it far in the
estimation of family and guests.
AS this is one Of the vegetables that
best withssud frosts Il have
picked mess in a mild january
and will thefore be with us some
time longer, few suggestions as to
its cookery may not be amiss.
New-York tribune., 1919-09-21

operation, standing still, showed a
temperature Of only 45.6 degrees
F., whereas SIS degrees F. is con-
sidered permissible under such CON
ditions, this amount being compati-
bic with satisfactory durability. The
fan type aluminium cased motor is
horizontally mounted, which, again,
promotes durability The bag is of
heavy fabric and must be inverted
and emptied from the top.
The cost Of operating the cleaner
is 3 cents an hour, at an average
rate of 10 cents lsilowatt hour for
electricity. In New York, with a
rate Of 7 cents, the cost would be
approximately 0.S of a cent an
hour. The sanitary features of
cleaning in this way, its greater
thoroughness and minimized labor.
all make the vacuum cleaner g good
bargain in any house wired for
electricity.
The machine makes quite bit
of noise when in operation, like
most other workers Of the day, but
1t will not strike or leave without
notice and it does it's worl. well.
Imperial Vacuum Cleaner. Price.
$4S. Complete set Of attachments.
$40 extra. May be bought singly.
Made by the Imperial Vacuum
Cleaner Company, 1882 Broadway,
New York City.
New-York tribune., 1919-09-21
TESTED RECIPES
Devilled Sandwiches

Blanch and shred two ounces Of Jor-
dan almonds and saute in enough butter
to prevent burning, until delicately
Drowned, stirring constantly. Mix two
tablespoonsful Of chopped sweet pickle,
one teaspoonful each of Worcestershire
sauce and chutney, one-quarter of
teaspoopful of salt and quarter Of a
teaspoonful of paprika. Pour this over
the almonds and cook for two minutes
longer, stirring. constantly, Work
small cupful Of cottage cheese to
paste with little thick cream and use
a layer Of the cheese and one of the nut
mixture between buttered slices Of
graham or Boston brown bread.
"Salt-Raised" Biscuits
No yeast or baking powder is used
in making these delicious biscuits, but
if properly made they will be very light
and delicious. Into pint Of lukewarm
water stir sifted flour enough to make
a drop batter. Let the bowl stand in
vessel of warm water, keeping the tenn
perature of the batter as nearly 70 de-
grees as possible. When light and
add another quart of lukewarm water,
two teaspoonsful Of salt, one scant
quarter Of a cupful of sugar and sifted
flour enough to make a batter a little
sitter than before Keep at the same
temperature of 70 degrees, and when
again light turn into round CREASED bis
cult tins. Let the biscuits double in size
and bake in a moderately hot oven.
Sardines in Sweet Pickle Jelly
luncheon dish for Grovn-ups on f'riday)
Open a can of sardines, remove the
backbones from the fish and divide into
quarters. Prepare the jelly by soften
ing one tablespoonful of granulated
New-York tribune., 1919-09-21
Steamed Coffee Pudding

Thickly grease a pudding mould
with oleomargarinc and sprinkle the
bottom and sides with chopped nut
meats, currants ard pieces o.
shredded citrou. FIJI the mould
loosely with pieces Of stale cake
sprinkling more nuts and fruits
through It. Make a raw coffee Gus
tard from two lightly beaten eggs
pinch of salt. two tab.cspoonsfp..
of sugar, one and half cupsful 0.
rich milk and half cupful Oh
strong, strained coa'ee. Pour fn''
slowly over tho cake, taking care
that the c;ke absorbs most Of Il,
Cover and steam for ore hour anu
q Quartet
New-York tribune., 1919-09-21
Coffee Fyauoyed Desserts

mixed to a paste with cold water.
Cook, stirring constantly for FIVE
minutes, and blend in one egg that
has been slightly beaten with two
heaping tablespoonsful of sugar.
Cook only for a moment after the
egg is added, remove from the fire,
stir in one cup of chopped nut
meats and one scant cup Of whipped
cream. Servo Immediately.
New-York tribune., 1919-09-21
Yogurt Ice Cream

This recipe for ice cream has never.
think, been published before; it is
an old Connecticut formula much
priced in Colonial days. Make a syrup
from half cupful of water, three
quarters Of a cupful Of sugar and the
grated yellow rind from quarter of
an orange. Mix together half d cupful
drained shredded pineapple, half cup
full of orange juice and an eighth of
cupful of lemon juice. Then blend the
syrup with the fruit mixture and add
slowly cupful and half fresh
buttermilk and quarter of teaspoon
full of salt. Turn into chilled freezer,
and when it begins TO CONCEAL stir in
half a pint Of chilled double cream
whipped solid. Freeze as usual.
New-York tribune., 1919-09-21

II T is almost impossible for an
i adult, a grown-up, finished,
sedcntary parent to believe
that growing boy needs the amount
of food that he wants. But science
is coming to the boys aid. The
dealers in calories tell us that boy
who is not only busy with strenuous
body building but is exercising like
a steam engine besides needs for his
double stunt Of flesh and bone and
muscle making and stoking the en-
gine with energy quite as much
food as a grown man of $50
pounds, who is only repairing his
body and doing very little active
work to tear it down.
While one cannot speak accurately
New-York tribune., 1919-09-21
Batter Pudding with Coffee
Nut Sauce

For the batter pudding, one pint
of milk, q cupful of -four, four eggs
and half teaspoonful of salt will
be required. Beat the eggs until
very light and add the milk to them.
Sift the four. add the salt and
gradually beat the liquid into the
dry ingredients. Continue to beat
until very light and smooth and
pour into a we'll buttered mould
with q watertight cover. Steam
the pudding for one hour and ten
minutes. Turn out gently on a
warm dish and serve immediately
with the following sauce:
Coffee Nut Sauce
Heat one pint of strong, clear
:offee and stir in one scant table
spoonful ore ecornstarch that has been
New-York tribune., 1919-09-21
Japanese Barley Soup

Cook half cupful Of washed barley
in one quart Of water and add one tea.
spoonful of salt, one cupful Of strained
tomato and bay leaf Cook, covered
until the barley is tender Add one
tablespoonful Of SUGAR. two tahlesuoons-
full Of japanese SOY, a quarter of tea.
spoonful Of salt, half a teaspoonfui Of
celery salt and teaspoonful Of onion
Juice. Blend together two tablespoons
full Of oleo with one Of -four ard moisten
to a liquid with some of the hot soup.
Add the thickening to the soup, stir
we'll and cook for five minutes longer
New-York tribune., 1919-09-21

of butter and 2 Of marmalade, l ap-
pie, 2 peanut cookies.
Saturday-Barley soup, l cupful;
6 saltines or four soda crackers: 9
peanut butter sandwiches (un-
outtered) of graham bread with
lettuce; prune whip, half
New-York tribune., 1919-09-21

ter; tablespoonsful apple jelly; 3
permits; IL cup grape juice diluted
to one cup.
Friday-Milk or cream Of celery
soup, | cupful vacuum bottle); or
ange marmalade sandwiches; 2
slices of bread, with tablespoonful
New-York tribune., 1919-09-21

gelatine in Il quarter Of cupful Of co,a
water. Then dissolve it in a cupfnl -;
the syrup drained from a jar Of swee.
pickles. Let cool and add one oranoe
juice and pulp, and the juice of hal;
lemon. Set in a pan Of ice water
stir frequently, and when it thickens
add the sardnes and half a cupful NJ
the sweet pickle cut in bits. Pour into
individual moulds and set in the ice boy
until firm ~
New-York tribune., 1919-09-21
Plain Swiss Chard

This is the ordinary method of
preparing it, but there are a few
points to be observed. Cook the
entire stalks, including the leaf, in
very little water until tender; re-
move, drain and chop very fine.
Return to kettle, season with salt,
II little pepper, saltspoon of sugar
and a piece of butter; let it get very
hot, place in a hot dish and garnish
With small toast points. Serve
French dressing or vinegar with it.
Swiss Chard (Asparagus Style)
Cut the white stalks from the
lepyeS, trim ends neatly and
New-York tribune., 1919-09-21
The Needs of Parents

This is the age Of the child, but par
ents should also be conserved. They are
necessary Father and mother should
also watch the scales---not to gain half
a pound month, but to see that they do
not gain it. Too much coffee, too much
meat, too much sweets, and not enough
of coarse foods (roughage), vegetables
and fruits supplemented with a certain
amount Of worry and no exercise, spell
discomfort, increased blood pressure, ir-
ritability and pessismism.
A woman Of forty, medium height
(5 feet 4 inches), should weigh about
1873 pounds, and man, S feet inches,
l6O pounds.
Do not let Johnny have a corner on
the scales; it is very essential to his well
fare that he should have parents with
good digestions and placid dispositions
who tip the scales at the proper figure.
A. l.. P.
New-York tribune., 1919-09-21
Harlequin Swiss Chard

Trim the ends of entire stalks of
chard neatly and cut the stalks in
uniform lengths. Arrange in a
bunch, alternating the green and
white ends so that half 80 each
way. Trim off each end to make
them square. After a bunch large
enough for family requirements has
been made, tie and cook in large
kettle with just enough water to
cover, sailing the last part Of the
time. Arrange hot buttered toast
on a platter, and on it lay the chard,
removing the strings; pour cup or
more of hot, highly seasoned cream
or mock Hollandaise sauce aroun6
it. When serving use a sharp knife
and slice off a section of the alter
mating white and green carefully
putting it on square of the toast
This is very pretty as we'll as del
cious- FLC RENEE SPRING.
New-York tribune., 1919-09-21
Concordia Swiss Chard

Prepare the white stalks exactly
as above, combine with a highly
seasoned white sauce, and pour on
toast in the middle of rather deep
platter or chop dish. Meantime
cook the green leaves like spinach,
chop very fine, season highly, add
ing butter literally, and arrange in
egg sized balls around the edge of
the dish. Serve very hot. Or press
the cooked and seasoned leaves into
a ring mould, tip onto a round chop
plate, and fill the centre with the
creamed white stalks.
New-York tribune., 1919-09-21
DO You Kn01U S1Uiss Churd?

separate lengthwise with sharp
knife into pieces the size of aspara-
gus stalks. Tie in bundles, cook
until tender in boiling water, salt
ing the last few minutes; remove,
drain, and serve on hot buttered
toast. Spread butter literally over
the chard. Hollandaise sauce is a
delicious addition
New-York tribune., 1919-09-21
[enus Planned With an Eye to School Lunches

those carried. The calorie values Of :
the different luncheons range from 800
to 900 calories.
In making the almond and rice cakes,
beat two ounces of butter to a cream,
add two ounces of sugar and two
ounces Of blanched almonds run through
the meat grinder. Then sprinkle in
gradually four ouncess Of ground rice,
beating constantly. Whip the whites of
two eggs to a stiff foam and gradually
cut and fold them into the other in
a creased baking sheet and bake in a
quick oven from six to eight minutes.
Supplies for the week will include at
the butchers two pounds of breast of
mutton at 28 cents a pound, one pound
of chopped lean beef at az cents pound,
slice of salt pork for II cents, two
ounces of smoked beef at cents an
ounce, one pound and a quarter of pork
tenderloin at so cents pound and two
pounds of short steak at so cents a
pound.
At the fish market two pounds of
fresh mackerel at % cents a pound
one pound and half Of pan fish at
20 cents a pound, one can of sardines
at 2S cents, one pound of fresh cod at
20 cents and two dozen oysters (loose)
at two cents each.
For the dairy supplies, eleven quarts
of milk and four quarter pints of cream,
costing $1.92, one pound and half of
table butter at 68 cents pound, half
a pound of oleo at 38 cents a pound
and two dozen and a half of eggs at
70 cents dozen.
Marketing prices will run as follows:
Butchers bill ---- $292
Fish bill NEUTRALITY-SUSPICIOUS. 100
Dairy supplies - 4.SS
Fruits $50
vegetables --------- 2.52
GrocereS NEUTRALITY-SUSPICIOUS. 337
Total ............... $18.19
New-York tribune., 1919-09-21

Wednesday
BREAKFAST
Stewed Crabapplcs
Minced Mutton on Toast
Coffee
LUNCHEON cat Home)
Hot Beef Loaf, Brown Gravy
Finger Rolls Sliced Peaches
Cocoa Cup Cakes
DINNER
Vegetable Soup
Fried Pan Fish, Tartare Sauce
Parsley Potatoes Baked Tomatoes
Apple Roll, Hard Sauce
New-York tribune., 1919-09-21

Sunday
BREAKFAST
Cooked Cereal with Shredded Figs
Spanish Eggs Buttered Toast
Coffee
LUNCHEON OR SUPPER
Escalloped Oysters
Chutney Sandwiches Coleslaw
Finger Rolls Baked Apples
DINNER
Honey Dew Melons
Broiled Steak with Mushrooms
Creamed Potatoes
String Beans Picked Beet Salad
Yog0rt ice Cream
New-York tribune., 1919-09-21

Thursday
BREAKFAST
Sliced Peaches Cooked Cereal
French Toast Maple Syrup
Coffee
LUNCHEON (CarriedD
Sliced Beef Loaf Buttercd Biscuits
Hermits Apple Jelly
Grape Juice
DINNER
Corn Soup Spanish Omelet
flashed Brown Potatoes
Fried Eggplant
Peach Cobbler
New-York tribune., 1919-09-21

Tuesday
BREAKFAST
Cantaloupe Dry Cereal
Fish Cakes Toast
Coffee
LUNCHEON (Carried)
Stuffed Eggs
Graham Bread and Butter
Preserved Apple with Raisins
Gingerbread
DINNER
Mutton Pot Pic Green Corn
Potato Balls Tomato Salad
Peach Ice Cream
The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1919-03-31

x Cha,. ". Gun,er School Treas.
urrr (Adv