davidaulloa/AmericanStories huggingface dataset:
The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1919-11-24

o~utwsiehed 40 pounds to the man.
the -unlTersiiy crack team which
VII naeot the rnrmerz eleven here on
THANKSGIVING dar mokea up In speed
and accuracy what Il lacks n weight
The ArrIe team averages Ito pounds
while the Varsity PLAYERS tip on the
average only tto. The Varsity back
1elf - fast. and The line, though
llrhf ii powerfully hard hitting
The squad from which several all
southwestern men will undoubtedly
be picked. following the champion
The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1919-11-24
RUSH on EMIGRATION
~ FEARED ny ENGIaANp

LoNDoN-British authorities OK
poet that the problem OF repopula-
ton will be aggravated az soon AZ
shipping facilities permit emieranta
to leave the country for America and
the colonies. Meanwhile tho birth
rate aud marriage rite have fallen
of to an alarming extent.
The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1919-11-24
0orsiy Football Team To Be
Out0eighed In Thanksgiving Day Game

TOP row (Ieft to Right)
-etinnct, Hnblet Foraker,
Rogers. O. Coach Msgough.
Ucrnanfcr Howden. Kinds.
Craig. Wiitier, Gray, Paul
sen.
g . ROW Cleft to
right oofpheide. Rrsne-
man, SgsnHini. Miller o.
Mann. q. Mann, Romero,
Hopssrall.
BOTTOM ueft to Right)
-AydsIoite, Macarthur, Wit
zen. Mcclure. Gentry, Green
Leaf.
The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1919-11-24

In Rumania when a man dies
there must be placed in his coffin a
comb. a bit of soap and a coin TO a
the fee due Charons to ferry him
over h River Styx.
The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1919-11-24

The Evening Herald N the New
Mexico paper that put the Glass
In Classified advertising.
The evening herald. [volume] (Albuquerque, New Mexico) 1914-1922, 1919-11-24

An Arab drinks cold water with a
apon and never bathen In Il unless
his home DO on the seashore.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
Beef Tongue au Gratin

7s pound cold sliced 1 able spoonful
tongue minced nsrslev
|, onion, minced cupful seasoned
70 pound mush- brown sauce
rooms Il cupfui bread
crumbs
tablespoonsful butterine
Put slices of cold boiled tongue
IN buttered baking dish with alter
nate layers of mixed parsley, sliced
onion and chopped mushrooms. Add
the brown sauce, cover with crumbs
and dot with butterine. Bake in
oven for thirty minutes.
E. d. de B., Brooklyn, n. J.
1t will cost about 81 to serve
this recipe for six persons if fresh
mushrooms and cold sliced tongue
are used. However, it would be
much more economical when left
overs from home boiled tongue
are available. The brown sauce IS
made from a bouillon cube, one cup
full Of water and a tablespoonful
each of butterine and -four. The
flavor of the combined ingredi-
ents is most savory and appetizing
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
Caramel Tapioca Pudding

4 tablespoonsful a tablespoonful
sugar minute tapioca
2 cupsful cream egg yolks
Put the sugar in the top of
double boiler and allow it to melt.
When slightly caramelized add the
cream, which has been heated to
boiling, and stir vigorously until we'll
blended. Cool and add the tapioca.
Cook for fifteen minutes over boil
ing water, stirring frequently, then
mix in the beaten yolks, and after
two minutes fold in the beaten
whites and remove instantly from
the fire. Serve cold, either plain or
with sweetened whipped cream.
Mrs. H. B., Tarpon Springs, Fla.
This recipe is unusual in it's flavor
and richness. The sugar must be
very carefully melted to prevent
blackening, and it is necessary to
stir constantly while cooking the
tapioca and after the egg yolks are
added to avoid Jumping. The mate
rails to serve six persons will cost
so cents.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04

cause to wet it would produce
stain.
The first way to remove grease
and dirt is by heavy soapsuds, so
heavy that it is more like a shaving
lather. Have the water lukewarm
(the temperature Of the hand) and
apply the suds with a soft brush,
like a nailbrush. A good lather
should be rubbed over all the sur
face, and if possible try to have the
felt equally damp, so that no streaks
will result. With cloth or sponge
which has been wrung out of warm
water wipe away the suds. This
form of rinsing might be called a
dry rinse. Continue changing the
water, freshening the cloth or
sponge as long as the sponge or
water is soiled.
In this way the rinsing is brought
about without soaking the shoe tops.
This is a necessary precaution, be-
cause one runs the risk of discolor-
ing the leather by letting surplus
water get to it. Remember, there is
a heavy vamp underneath the leather
which is very dark in color, and
which If MOT will y,rOduoo s+oS, ~,
the finer leather that covers it.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
TESTED RECIPES
Fowl er, Casserole

From a 51s-pound fowl cut the breast
in four pieces, and use the wings and one
of the legs. Dip in seasoned flour and
brown over in little hot bacon fat.
Arrange in casserole, add a tablespoon
full of grated onion, bay leaf and suffi-
cient seasoned stock to nearly cover the
meat. Cover closely and let cook at
gentle simmer until tender. Thicker the
gravy with little Drowned -four, remove
the bay leaf, and add a few drops of
kitchen bouquet. Blanch eight potato
balls, six tiny peeled onions and dozen
slices Of carrot; then drain and brown
them lightly in hot dripping, season
with salt and paprika, place over the
top of the casserole, again cover and
let simmer for twenty minutes longer.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
Curry of Fowl and Celery

Simmer the two "second joints" one
"drumstick" and the remainder of the
fowl with the exception of the giblets)
until tender in water to cover, and add
a bay leaf, a slice of carrot, half an
onion, half a teaspoonful Of poultry sea-
soning and few celery tops. Drain the
meat when cooked, remove from the
bones and cut the flesh into small pieces;
then mix with a small cupful of cooked
celery cut in half-inch lengths Melt
cook two slices of onion until yellow but
not brown. Take out the onion, add one
scant tablespoonful of curry powder, four
level tablespoonful of flour, half tea
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
ing Shoes and Hats: Professional Home Service
ba University, Author of Ho uewifey" and Laundering

Spats are more easily cleaned
than shoe tops, because there is no
leather to complicate matters. If
one cannot use soapy water, then
gasolene, chloroform or carbona
carbon terra chloride) may be en-
ployed. For this use a brush and
do the work out of doors, to avoid
any chance of fire from the two
cleansers first suggested. These dry
cleansers dissolve grease and so
clean soiled shoes or spats very we'll
Because this grease, when dissolved,
is set free, there must be some
thing to absorb it as fast as posi-
bic. For that reason, always hold a
cloth under the place that is being
cleaned and as the pad becomes
soiled shift it to a clean place.
Rub the entire surface of the spat
or shoe with the cleanser, to avoid
uneven streaks, which in this case
are formed by having part Of the
material clean and part soiled.
Soap may be used with the gaso-
lcne, using the two together just as
if it were soap and water. Use any
white soap, and after dipping the
brush in the gasolene rub it on
the cake of soap and then apply to
the soiled surface. One need not
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
Dropped Eggs on Giblet Toast

This is delicious supper dish Cook
the giblets as soon as they come from
the market in water to cover and add
salt to taste after they have boiled for
10 minutes. When tender, chop coarsely,
return to the water and set in a cold
place until ready to serve. Fry two
strips of bacon, chop finely and add to
the liquid with little Drowned flour
and stir constantly until thick and
smooth. Add tablespoonful of chopped
parsley, a few drops each of kitchen
bouquet and Worcestershire sauce and
cook down until quite thick. Spread on
hot toast circles, lay poached egg on
top Of each and dust with bit of grated
cheese. Set in hot oven for moment
for the cheese to melt.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
By VIRGINIA CARTER LEE

w HEN planning the weekly menus
w on limited household budgets
Chicken dinners" are generally
conspicuous by their absence; but if the
caterer will purchase good-szed roost-
er (selling for 80 cents a pound) and
be content with one of fricassee age, two
such dinners and two equally delicious
luncheons or suppers are possible with
the one bird as the basis.
In the present weeks menus sug-
gestions are given for dividing up the
chicken to the best advantage but, if
preferred the meat used in the casserole
dish can be first simmered until tender
and then treated as fried chicken, while
that utilized in the curry can be made
into croquettes, creamed chicken, chicken
q la King or a salad, if these dishes are
preferred
1t is we'll to remember that while
roosters sell for 80 cents pound, fowls
are commanding much higher price (4o
and AZ cents) so when doing your mar
keting ask for the cheaper birds, even
if they take a little longer in cooking.
Perhaps no other food commodity varies
with the place of purchasing more than
fowls and chickens, and while the prices
quoted are those for downtown markets
and small shops, the more exclusive
stores in residential districts ask an ad-
vance of about 10 cents pound.
The quantities Of fowl given are for
liberal portions, the vegetables and
gravy in the casserole preparation add
ing to the serving and the celery, gravy
and rice to that of the curry.
In preparing the fruit and cereal
course for Saturdays breakfast, dry
pieces of brown bread in the oven and
then crush with a rolling pin. Bake the
bananas as usual and when soft sprinkle
thickly with the crumbs. This can be
eaten plain or with the top of the bottle.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
White Straw Hats

kept the current turned off until a
slight cooling took place, when more
heat was supplied. The switch can
be just as readily set at points be-
tween the markings, and therefore
any desired temperature from 100
to 1870 degrees can be produced and
maintained indefinitely. A temper
allure higher than 1870 degrees is
rarely required for direct applica-
ton, but higher heat is sometimes
useful when other conditions, such
as wet pack, obtain.
The pad tested was nine inches
in diameter, but smaller pads for
application to throat, eye or ear are
to be had. Both flannel and rub
Der covers are provided for dry and
wet application, and there is also
four feet of webbing with buckle
for strapping the pad in place dur
ing use.
With the current on continuously
for full hour the cost Of operation
at 10-cent per kilowatt hour rate
is only three-fifths of cent. Such
low operating cost with maxi
mum efficiency makes the initial
cost seem more reasonable.
Goodwill Electric Pad. Price 81.
Made by the Goodwill Electric
Company, So East Van Buren,
Street, Chicago, Ill.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
Chicken and Mushroom Soup

Use the liquor in which the fowl was
cooked with the vegetables and add the
bones remaining after the curry; also
pint of hot water. Simmer slowly for
half an hour. Separate the stems and
rooms, chop the stems and break the
caps in pieces. Saute lightly in
little butter or oleo and add all to the
strained chicken broth. Season to taste
with salt and white pepper, add a cup
full of hot milk (top of the bottle) and
thicken with a teaspoonful of flour
mixed with little cold water. Serve
very hot.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
z God Facts From California

brown in from 20 to 80 minutes.
When taken from the oven place
a bread cloth or lid tightly over
the pan for few minutes before
serving. This brief steaming rem
ders the cornbread more tender and
moist.
In making cornbread the prime
cause Of failure is in getting it
too dry. After the batter is beaten
smooth it should be as thin as very
thin griddle cake batter. If thicker
than that add a little more milk or
water. Always use the water or
milk cold.
Though cornbread is not thought
much of for warming over, by dam
pening the crust and putting it into
paper bag in a hot oven till
heated through it will be almost as
good as when fresh baked.
Economy in Flavorings
The price of favoring extracts
has gone up and is likely to &c
higher. The favormgs most used
are lemon and orange, and these
may be had at no extra cost, by
using the grated peel. Inexperi
enced cooks may not know that the
only portion to use is the wafer
thin color coating of this fruit. Be.
meath that the skin is bitter and in
digestible the same as the seeds, but
more SO in lemons than in oranges
This should be kept in mind when
cooking slices Of lemon with other
fruit or when making lemonade tc
stand. When this fruit is plentiful
the peel may be preserved by graf
ing and drying, or with less work
by slicing off the color coating with
a very thin, sharp knife. These
wafer thin chips soon will dry in
an open oven and should be stored
in fruit jar with the lid screwed
down. For cakes or custards tn,
brittle chips can be powdered read
lily by grinding and pounding.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
BY MARY r. JAMES
7 is a mistaken idea that corn

Ut is mistaken idea that corn
4 bread is appreciated only in the
South. At a popular restau-
rant in our city, where professional
people, clerks and shoppers lunch,
the favorite order is a square of
cornbread and a cup of coffee; so
much so that only the first corners
can get it. Cornbread would be more
generally eaten if it were not often
poorly made. 1t is especially whole
some and delicious with vegetables,
and no self-respecting Southern
housewife would think of serving
them without it. Hot cornbread as
"A substantial and welcome break
fast dish is welcome everywhere.
This is my standard recipe for
cornbread or gems. Not even those
who claim to dislike it will let it
pass them after sampling when
made as directed:
In a mixing bowl beat two eggs,
add two cupgful Of cold water or
sweet milk and one-half cupful
sugar drown sugar is good, but not
molasses). Put two level cupsful
OF cornmeal, white preferred, and
one of -four into sitter, with two
level Tablespoonful Of baking pow
der and teagpoonful Of salt. Sift
this into the bowl, stirring mean
while. Have the baking pan hot on
the stove. 1t should be of size
to make a cake an inch and half
thick when baked. Grease the pan
we'll and allow a little extra fat in
the, bottom Of the pan, an cornbread
is apt TO stick. Pour the smooth
beaten batter into the pan and place
in medium hot oven about 40l
degrees. It should be just right
To bake the cake an even light
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
Shoe Tops and Spats

Shoe tops and spats may be easily
cleaned if first of all the owner is
careful not to oversoil them. The
soil from the street is of varied
nature, but because a good percent
age of it is grease and dirt one
might proceed as if to clean grease
from a woollen garment. Always
brush out the dust if possible, be-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
Bag Your Electricity Never Leaks

MO hurry no worry, no work
~ and no leaks-these are
some of the characteristics
that have endeared the electrically
heated pad to the suffering public.
To attach a soft eiderdown bag by
it's electric cord to the lamp socket
and turn the switch is only the
work of moment, and, not content
with this degree of ease and COM
fort, these electric pads are equip
ped with regulators so that different
degrees of heat may be maintained.
The Goodwill Electric Pad differs
from the rest of the family in be-
ing circular in form, with insulated
heating wires wound in circular
fashion to form a fiat round pad.
1t is equipped with twelve feet of
flexible connection cord and has
connector which may be separated
near the pad itself. In the centre
is very small sliding switch for
regulating the temperature, bearing
a scale indicating an average range
in temperature of ten degrees be-
tween each mark. While this scale
is too small to be read accurately
unless looked at closely in good
light, it could be approximately op-
Grated by feeling.
A careful test was made to deter
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04

dressing. Apply the suds like a
shaving lather to the straw with a
soft brush, doing a small part at
one time, and as fast as it is
scrubbed clean wipe off the soiled
suds with soft cloths wrung out
in clean water.
Oxalic acid may be used with two
precautions: One is, do not forget
that the acid is poison. Special care
should be taken with any cloth or
material that has been used with it.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
\ Five Pound Rooster as the Hero of Weeks Menu

The butterscotch pie for Sunday is
made in this way: 81
Scald one cupful of milk in the double
boiler. Stir three level teaspoonsful of
cornstarch and one-quarter of tea
spoonful Of salt with half cupful of
milk until smooth and then cook with
the hot milk, stirring constantly until
thick and smooth. Cook two tablespoons
full of butter with one cupful of brown
sugar until the sugar is soft and hubby
throughout. (Do not cook to caramel.)
Stir the sugar into the cornstarch MKT
ure and blend in gradually the yollxs Of
two eggs lightly beaten. When the eggs
are set, cool the mixture slightly and
turn into a baked pastry shell. Cover
the top with meringue made from the
egg whites and return to a slow oven
for 10 minutes.
Supplies for the week will include at
the butchers 5R pounds of fricassee
rooster at 30 cents a pound, a quarter
of a pound Of bacon at 40 cents a
pound, a slice of salt pork for cents,
pound of lean stewing beef at 50
cents pound and u pounds Of breast
of mutton at % cents pound.
At the fish market, six large clans for
chowder at cents each, one can of sal
mon for 20 cents, l pound of cod for
salad at Is cents, 2 pounds of pan fish
at rs cents pound and five large clans
for fritters at cents each.
Dairy supplies will cost 1898 (milk
and cream, $1.12 butter and cleo, $3.50,
and eggs, $3.50, and marketing prices
should run at about the following figures:
Butchers bill ........ S263
Fish bill ............... 1.5O
Dairy products ......... 1893
Groceries ............. 1927
Fruits ............... 200
Vegetables ............ 212
Total. .............-..$15.50
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04

mine the accuracy of the heat con-
troll and very satisfactory results
were obtained. With the switch at
the first position, i. G., with no mark
ings visible, temperature of 100
to ITO degrees Fahrenheit will be
obtained, depending upon how the
pad is used and how much protec-
ton from radiation is given.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04

In the Institute test the initial
temperature was LOT degrees F..
and successive settings of the switch
gave 113, 120, 1877, 140, 1853, 161,
ITO and 180--the latter being the
maximum obtainable. AS soon as
each one of the temperatures was
reached the thermostat with which
the pad is equipped automatically
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04

The other is that if used too strong
it will rot the straw. Get an ounce
of oXalic acid crystals and dissolve
in l u cups of water. (FheS cup
used is u pint.) Apply this solu-
ton with brush, then with a sec
ond clean brush or a soft sponge
rinse off the acid. Wipe dry quick
~ and put in the shade to dry. If
dried in the sun the acid, even
though most of it has been n sed
off, may attack the straw.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
Old Fashioned Chocolate Taffv

cupfui water 2 tablespoonsful
2 OF. gated butterine
chocolate Il teaspoonful
l cupful sugar vanilla
cupful molasses
Cook water, chocolate, sugar, mo-
lasses and butterine together until
it forms hard ball when dropned
into cold water. Add vanilla and
pour into a buttered pan to cool
and harden. When partially hard
mark Oft in squares with knife.
and when cold and brittle break off
on marked lines.
d. "A. M, North Cambridge, Mass.
Who doesn't like the oldfash-
Toned chevy" chocolate taffy? Here
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
BOOSTERS
as
Br0iiIers

r. o a
g
and ickens medi
be weuwo enenus
followed
It interesting notice pi the
o and service, rather food qualty R in
high 42centsa A LII
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04

spoonful of salt and quarter of tea
add one cupful of the water in which the
celery was cooked, three-quarters of a
cupful of cocoanut milk or plain milk and
two tablespoonsful of currant jelly. Cook
over hot water for eight minutes, stirring
constantly, add the chicken and celery
with extra salt, if required, and serve
with border of boiled rice.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
Institute ested Recipes

is recipe which fulils all require
ments for such candy and it only
costs 25 cents to make one pound of
it. Chocolate taffy costs SO to 70
cents pound in the candy shops.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04

Nv nth the cleaning up for
w spring every one tries to
see in how many ways she
may renovate and freshen up for a
new season. Some simple hints may
be given regarding certain wearing
apparel that is too often sent away
to be cleaned. 1t may easily be done
at home.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04
Felt Hats

may be cleaned in the same way as
the felt CATERS. The leather band
on the inside introduces the same
danger as in shoes, so one must
protect the hat by folding a piece
of heavy paper and laying it be-
tween the leather band and the felt
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04

during the cleaning. Dry cleaners
may be used for this in the same
way as for the shoe tops.
White Felt Hats
can be cleaned by rubbing thor
oughly with chalk magnesia and
allowing the powder to remain for
about twenty-four hours. With a
stiff brush FUSED out of doors, be-
cause of the dust) brush off the
powder. The powder has absorbed
some OF the grease and takes with
it the dirt which it held, so that the
hat is quite clean. To wash white
felt hat would shrink it unless one
had hat form on which to dry it..
Many Of the white hats have white
magnesia powder on them when
purchased. This method of clean
ing takes but q little while and it
hehooves one to do it often, for
this avoids more heroic cleaning,
which would not be so satisfactory.
White Straw Hats
if not too sunburned can be cleaned
by using the dry lather of soap, as
was described for spats. Of course,
one must be careful not to have
too much water, or it will water
soak the straw, taking out the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04

expect to get a lather with the
soap, but it does assist the gasolene
in cleaning.
Instead of soap or gasolene, one
of the many sporting" solutions
on the market may be used. One
that can be made in the home is
the following:
1 Il OF. white CASTLE soap
alcohol
l ether
ammonia
Cut the soap fine and heat it
gradually in pint Of water (do not
boiD. When the soap is dissolved
add three quarts of cold water anc
the other ingredients. This will
keep Indefinitely, provided it is
tightly corked. Pour into a small
bowl or cup enough Of this deter
gent to moisten the brush thorough
ly, and use as a cleaner.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-05-04

Friday
BREAKFAST
Stewed Rhubarb
Shirred Eggs Rice Cakes
Radishes Coffee
LUNCHEON
Drowned Vegetable Hash
Buttermilk Biscuits
Cocoa Junket Seed Jumbles
DINNER
Halved Grapefruit
Fried Pan Fish Tartare Sauce
EscaIloped Potatoes Green Peas and
Carrots
Fresh Tomato Salad
Batter Pudding Foamy Sauce