davidaulloa/AmericanStories huggingface dataset:
The Monte Vista journal., 1920-04-17

Mr.. and Mrs. X. X. Mitchell and
two children returned Sunday morn.
ing from Chsrlcstown. ILL.,. where
they were called on account Of the
ssrtous illncss Of Mr.. Mitchslia
mother who II much improved 1t
this time.
The Monte Vista journal., 1920-04-17

Mr.. and Mrs. c. C.. Kerr and
daughter Anna. loft Sunday for Dsn-
YER where they will visit John Kerr
and family. returning In ten days or
two weeks.
The Monte Vista journal., 1920-04-17

Mrs.. Bixler returned Wednesday
from California where she has been
for the past two months. She has
resumed her work with o. E. Lindsr-
holm.
The Monte Vista journal., 1920-04-17

Ar. and Mrs. A. W. Culp came In
Wednesday morning from Wichita
Fails. Texas. where they have been
for the past few months.
The Monte Vista journal., 1920-04-17

Mirs Edna Price loft Tuesday
nisht for California where she will
visit relatives nj Pasadena and San
Diego for several weeks,
New-York tribune., 1920-10-03
Thousand Island Dressing
Mix little paprika. salt. lemon iui(

Mix little paprika, salt. lemon iuice, vine
gar and Worcestershire, and then whip ligh ly
chopped white and yolk of small hard-boled egg,
one pimento and tablespoonful chives, or when
these not in season. scallion tops, but be
all are chopped very fine Add tablespoonful
cream
This is an expensive DRESSING but it should
be served on lettuce only and a piece de re-
sistance course in dainty dinner.
The mayonnaise given here is good foun-
dation. Other things can be lightly mixed into it
and presto have another dressing-a little
chilli sauce. chopped green pepper, pickles. capers
olives. grated onion-and there you are.
New-York tribune., 1920-10-03
Food That Will Put More
Thanks Into Thanks giving
IF there !,

If there is one time than another
when the "crown of the home is its hospitality" it
is Thanksgiving day and Christmas. 1t is stingy
family that does not feel moved to share it's
richness with the lonely ones at this season So
what we have to offer is than food-but the
food should be fitting symbol of the festival
thought back of it. And the harvest theme is
"plenty,' so abundance is natural on this
holiday than any other. Two dinners are sug-
gestcd, one representing Indian and Plymouth
tendencies and the other more modern ideas of
Thanksg wing if the turkey has flown too high to
be brought down by your purse
An Indian Dinner An Economy Dinner
Cream of Corn Soup Clear Soup with Noodles
Corn Oysters or Epicurean Oyster
Indian Bread Cocktails
Baked Salmon Roast Duck Rabbit Pie
Roast Turkey Celery Apple Sauce
Succotash Mashed Potatoes
Baked Squash Creamed Onions
Cranberry Jelly Celery, Date and Nut
Indian Pudding Salad
Maple Ice Cream Pumpkin Meringue Pie
Minnehaha Cakes Cider
Coffee
New-York tribune., 1920-10-03
Rabbit Pie

Cut four slices of bacon into one-inch
pieces and fry in deep pan until brown Remove
bacon and set aside. Cut hree and half pound
rabbit in pieces for serving and soak half hour
in cold satod water; then drain, dry and dredge
with seasoned -four Brown over quickly in the
bacon fat, place in stewpan viii the bacon I'd
pour over the following Chop onion
finely, brown in the bacon fat and stir in three
table poonsfu of Drowned -four Add gradually
two cupsful of seasoned strained stock and con-
tirue to stir until the boils and is very
smooth. Season with extra salt and paprika il
necessary and half poonful of kitchen bou-
Quet.
New-York tribune., 1920-10-03
High Lights of the Christmas Feast

If you want variety in the holiday menu
break away from the turkey idea at Christmas
and serve goose roast pig or roast beef English
style. No one has better right than England
TO set Christmas table styles, for the English
were making a speciality of Yuetde celebrations
before this country discovered. Several din
ners are suggested, with recipes for the most
essential items on the menu
An English Christmas
Dinner Dinner
Oysters on the Half Shell Grapefruit with Cherries
Crackers Celery Roast Goose Young
Rcast Beef Pig
Yorkshire Pudding Tart Apple Sauce
Drowned Potatoes Cardied Sw eet Pota.oc.
Cre@med Caulifow Creamed Onions
Lettuce and Pimcnto Celery Sailed Peanuts
Salad Plum Pudding with
Mince Pie Foamy Sauce
Cheese Coffee Coffee
Regulation Dinner
Oyster Cocktails
Celery Sailed Peanuts
Roast Turkey Cranberry jelly
Candied Sweet Potatoes Baked Onions
French Fruit Salad
Hot Mince Turnovers Maple ice Cream
Coffee
New-York tribune., 1920-10-03
English Yorkshire Pudding

Mix together one cupful of sifted -four
and quarter Of a teaspoonful of salt Beat the
Sonr So,Ks a OF Two eggs lightly, add one cupful of
nour and gradually combine the LIQUID with the
l1ur. nour. Beat at first with wooden spoon and
then with a Dover egg beater, and when the
batter bate Is light and full of bubbles beat in the
q hot pan with some of the hot beef fat tried
from the roast and pour batter in the pan half
an inch deep Bake twenty minutes in hot
oven, basting after we'll risen with some Of the
sizzling fat from the pan in which the beef is
roasting Serve cut in squares
New England Mincemeat
Mix together four cupsful of finely chopped
cooked beef or tongue two cupsful Of minced
beef suet, eight cupsful of chopped, peeled apples.
one cupful of brown sugar, two cupsful Of mo-
asses, one glass of tart fruit jelly one and half
pounds CT seeded rasins, pound of washed
currants. salt to taste, half pound each of
shredded citron and lemon peel (candied) one
tablespoonful each of ground cinnamon and
mace. one teaspoonful each of ground allspice
snd cloves, pinch of paprika and quart of
Tor two hours and seal as for canned fruit.
Old English Plum Pudding
Pour one cupful of scalded milk over
quarter of pound of grated bread crumbs. Let
stand until cold and add three-quarters of
cupful of sugar, the yolks of four eggs beaten
until lemon colored and one and a half tea
spoonsful of salt. Chop half a pound Of beef
suet finely, cream by using the hand and work
into the bread and milk mixture Flour lightly
aa.aon and mix together half pound of chopped:
seeded raisins,, a quarter of pound each of
currants finely chopped figs and chopped
blanched Almonds two ounces each of shredded
citron and candied lemon peel. Add these to the
other ingredients and season with third of a
cupful of grape juice, half grated nutmeg,
three quarters Of a teaspoonful of ground Gin
nsmon and half teaspoonfu each of ground
mace and cloves. Lastly, beat in the stiffy
whipped egg whites, turn into creased molds and
steam six hours
New-York tribune., 1920-10-03
Samples of Seasonable Menus
and Their Markings
Nuts in the Halloween Menu

Nuts are to be taken seriously They are
not 10 be eaten for fun, but for food If YOU think
you can't digest them it is probably BECAUSE YOU
ate too many Of them (taking them plus" enough
TO eat, instead Of counting them as part of the
mea or because you did not chew them thor
OugnIy. GIVE the nut a chance! 1t has from
z'oo0 to 5000 heat units Of body fuel per pound
70 70 offer you to keep your body warm in winter
m from AZ to 10 per cent Of fat (chestnuts the low
brazl! nuts all high), and Is to 25 per cent of the
nody building protens that you pay so highly for
IN meat. The humble peanut holds its own in this
nutritious company and science is getting strong
er every day in its advocacy of the peanut as
real food easily assmiated.
Halloween Supper
Hot Escalloped Oysters Celery
olives Nut Bread Sandwiches
Cider Punch Cruers
Peanut Panocha
Peanut Panocha
Melt tablespoonful of butter in a
saucepan and add two cupsful of brown sugar
one-tnlrd OF teaspoonful of salt and third of
cupful OF rich milk: Bring to the boiling point
move from the stove, flavor with half teaspoon
ful each of vanilla extract and lemon Juice and
Sur IN three-quarters of cupful of chopped
peanuts. If desired, little shredded cocoanut
may replace part of the nuts. Beat until creamy
turn into buttered pan and when it has cooled
slightly cut in squares with a sharp knife
Chestnut Salad
Boil the chestnuts until tender Zone pint).
remove the shells and membranes and chop
coarsely Mix with half the quantity of crisped
diced celery and add for each pint of the com
bined ingredients one generous tablespoonful Of
shredded plmentos and one tart apple, cut in
small cubes. Sprinkle lightly with salt and
mosten with mayonnaise dressing Serve in
lettuce cups and sprinkle with finely minced
dates.
Chestnut Dressing
Use pint of large chestnuts and cut a
haf-inch slit in the side Of each. Place in pan,
add tablespoonful of vegetable oil and stir or
shake in the oven for four or five minutes Next
insert the point of small knife in the slit and
remove shell and skin together. Place the nuts
in seasoned stock to and boil until soft and
the liquid is almost absorbed.
Mash few at time through potato
ricer and season with teaspoonful of butter
teaspoonful (scant) Of salt and quarter of tea
spoonful each of paprika and poultry seasoning
For cupful of the nut pulp add tablespoonful
of grated bread crumbs and teaspoonful Of
chopped parsley.
This dressing is delicious with poultry, and
it is especially good if the chicken or turkey is
served cold made into little fiat cakes and fried
crisp and brown in hot bacon fat
New-York tribune., 1920-10-03
Special Winter Salads
Perfectly Dressed

No food is more frequently and more
dreadfully abused than the salad No wonder that
men who proverbally "do themselves we'll" in
the way of eating look askance at them No salad
htati not crisp and cold and also we'll dressed
Ohe dressing on the lettuce and salad, not left in
the bottom of the bowD is worthy of the name.
Now that we know that the vitamfne value of
many of these foods, such as cabbage carrots
etc, is decreased by cooking, it behooves the
professional housekeeper to make the raw foods
more attractive and to serve them oftener These
recipes offer pleasurable methods of putting this
over.
A Winter Fruit Salad
Peel two apples and two bananas, cut into
dice and remove the yellow pulp from two small
oranges. Mix the fruits together with two cupsful
of chopped celery and add two taolespoonsful of
chopped nut meats and half cupful of Malaga
grapes, seeded and cut in halves Blend with
French dressing made with orange juice instead
of vinegar and for This quantity of salad add one
teaspCCnful of powdered sugar Turn into
salad bowl lined with lettuce leaves
Cabbage Salad With Russian
Dressing
Frequently when cabbage is cooked small
amount may be reserved for a savory salad
Shave finely discarding the hard center chill in
ice water and dry thoroughly. For quarter of
cabbage add half minced green pepper and
one tablespoonful of chopped parsley Moisten
with a Russian dressing made follows: Mix
with one-half cupful Of mayonnaise half tea
spoonful Of paprlka, half cupful of chilli sauce,
four chopped olives. pinch of salt and three ad-
ditional tablcspoonsful of olive oil. Beat the
dressing we'll before using. This dressing is de-
lcious with all green salads.
New-York tribune., 1920-10-03
Epicurean Oyster Cocktails

Allow five oysters for each cocktail and
have them and the cocktail glasses thoroughly
chilled. Place in the bottom of each glass a
the oysters on top of the celery and add the fol.
lowing dressing: Three quarters of cable
spoonful of lemon Juice, half tablespoonful Of
tomato ketchup, half a teaspoonful of finely
chopped shallot, three drops of tabasco sauce.
one teaspoonful of grated horseradish and a
quarter of a teaspoonful of salt Garnish with
tiny strips of green pepper and canned pimen.os.
New-York tribune., 1920-10-03
Canned Pear Salad With
Currant Jelly DRESSING


Use half drained canned pear for e.oh
sHrvlfe, s1; emu on the ice and stick with bits Of
Slceo sl olanched almonds. Lay the pear on crsn
lettuce leaves, garEish with Maraschino chasropp 10y
and pour two tablespoonsful of The fen's
ing dressing: Blend together four tabesnoonsfm]
OF currant jelly, four tablespoonsful of vegetable
ta ~ liai1 d 1easpoonful of salt, quarter of
teaspocnful of paprika and two tabesnoonsfnl
of lemon juice.
Cabbage and Pineapple
TO two cupsful Of shredded cabbage add
one cupful of cubed pineapple and mx With ~t
enough French dressing to moisten it we'll Toss
on salad plate and surround with cream cheese
oai!s II desired 1t is delicious even without this
accessory. VIZ"
Pear and Grapefruit Salad With
Shredded Almonds
~ :, Cut two pears into thin strips after pairing
Comolne with this one small grapefruit cut into
pieces and one-half cupful of Shredded or fneiv
ground almonds. Mix with mayonnaise which
has been folded into a small amount of whipped
cream Serve on romaine.
Sour Cream Dressing
This recipe calls for sour cream but as M
ohve OIL is used and the dressing is so good, the
extra expense is warranted. Beat half pint Of
sour Gre am with an egg-beater until like the
filling fol- charlotte russo Mix together two
taoiespoonsful of vinegar, one scant tablespoon
19l OF sugar, one teaspoonful of SALT one-quartcr
of teaspoonful of paprika and one teasnoonfn1
of French mustard. Gradually add this mixture
to the cream and beat briskly as you pour it in.
A Clorified French Dressing
Mix in a bowl one-half teaspoonful drv
mustard with a little water, one teaspoonful
worcestershire sauce, eight drops of tabasco.
one half teaspoonful of paprika and the same of
pepper, one teaspoonful Of SALT two teaspoonstul
OF sugar: add one half cup tomato catsup. one
half cup cider vinegar and three quarters Gun of
any vegetable oil
Pour this through funnel into a quart
bottle, peel and add one Glove of garlic put in q
cool place and always shake we'll before using
Fruit Salad Dressing
orange u cupful sugar
" lemon 2 egg yolks
l tablespoonful butter VI pint cream
Put the orange and lemon juice together
with the butter margarine in the top of
double boiler and melt hot water Add
sugar and beaten egg yolk Cook until thick,
stirring constantly. Whip cream and fold into
the mixture.
Delicious fruit salads are often spoiled by
being served with a dressing which is ap-
propratc for vegetable and meat salads only If
one wishes to keep the dainty sweet flavor of the
fruit in prominence it is very desirable to have
special dressing for fruit salads This recipe
meets the demand better than any other dressing
we know of. 1t will make three cupsful Of
dressing
Chiffonade Dressing
To one pint of mayonnaise add scant
half cupful Of mixed chopped green peppers and
canned rimentos. half a tablespoonful of horse
ra0lSh and quarter of cuDful of mixed
New-York tribune., 1920-10-03
Chiffonade Dressing

To one pint of mayonnaise add scant
half cupful of mixed chopped green peppers and
canned rmentos. half a tablespoonful of horse
radish and a quarter of cupfu of mixed
chopped clives and cucumber pickle. This is de-
licous with any cold fish salad
New-York tribune., 1920-10-03
Thanksgiving Cider Punch

-, Place in mixing bowl one cupful Of tea
the strained juice of three lemons one small cum
tul OF sugar and two thinly sliced oranges. Le+
stand on the ice for two or three hours TO rinen
and at serving time add two quarts of chilled
sweet cider, one pint of white grape Juice and a
quart OF carbonated water poured from height
Pour into tall glasses half filled with crushed ;ce
Pumpkin Meringue Pie
=. This is decided novelty and very de-
iicious dessert Line a deep pie plate with pastry.
brush over with white of egg and fill with the fol-
lowing: Into pint of stewed, strained and cooled
pumpkin stir pint Of rich milk half a cupful
OF sugar. quarter of teaspoonful of salt.
ground cinnamon and nutmeg to taste and three
eggs Beat we'll and bake in a moderately hot
oven until set Remove from the oven, spread
very lightly with thick orange marmalade and
cover with meringue made from the stifflv
whipped whites of two eggs blended with a scant
tablespoonful Of sugar. Return to slow oven
to brown over.
A Special Indian Pudding
Place quart Of milk over the fire and
let 1T come to the boiling point When it has
cooled little stir into IL one-half cupful of but
ter, two-thrds cupful of brown sugar. the uce
and grated rnd Of one orange, ore heaping tea
spoonful OF cinnamon and nutmeg, mixed and
two tabespoonsful of moasses. Beat three eggs
thoroughly, stir them into the milk, add nine
tablespoonsful Of Indian meal and one pound of
chopped raisins sprinkled with -four. Place in
pudding pan and steam over hot water Serve
hot with hard sauce or hot maple syrup or ice
cream.
New-York tribune., 1920-10-03
Pear and Grapefruit Salad With
Shredded Almonds

~ Cut two pears into thin strips after pairing
Combine with this one small grapefrut cpt ;nt",
pieces and one-half cupful of shredded. or fnelv
ground almonds Mix with mayonnaise which
mas been folded into small amount of whipped
cream. Serve on romane.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-05-08

the coming year is: President. Frank
WEIGH: first vice president. c. F. Lew
is; third vice president. Mrs. Appleby'
fourth vice president, Mrs. c. p. Lew
is: secretary. Mrs. Q. L. Day: treas
urer. Roy Meadows: Junior League
superintendent. Mrs. Stafford.
Cheltenham Chapter has elected the
following officers for the coming year;
President, Sanford Smith: first vice
president Miss Louise Scaggs: Sec
ond vice president. Mrs G. NJ. ScaRgs:
third vice president. Mrs. P. T. Tippitt:
fourth vice president. Walter Ellis:
secretary, Miss Lorraine Smith; treas
urer w. H. Townshend.
The new cabinet at Brookland Chap
ter is as follows: President. Miss
Margaret Mclean: first vice president
Charles T. Allen: second vice presi-
dent. Murray Weegley: third vice
president. Miss Esther {. Henderson;
| fourth vice president. Miss Virginia
Turner: secretary, Herbert Weekley;
| treasurer. Ruth Boyer, pianist. Miss
| Gladys Norwood.
Percival Kreigh has been elected
president Of Waugh Chapter for this
| year.
Concord Chapter at It's recent cleo.
| ton selected the following cabinet fol-
| the new year: President. j. E. Ben
son: first vice president. ]. T. Baker
second vice president. Paul Connolly
third vice president. Miss Irene
Stacks: fourth vice president, Mrs
Rose Selby: secretary. Miss Mildred
Benson: treasurer. Mahlon Selby.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-05-08
lT1IILESt0RlES
I%BEDDTImE
ny THORNTON W, BURGESS.
MiSchevious Jack.
By THORNTON ". BURGESS

Who does q mischief to his neighbors
Is paid with hate for all his labors.
When Old Mother Nature said that
everybody knows Jack Rabbit. Peter
Rabbit shook his head. Il don't" said
he very meekly.
Then it Is time you did retorted
Old Mother Nature. "1f you had ever
been in the far west you would know
there knows him. OF course. he should
be called Jack Hare instead OF Jack
Rabbit. for he is Hare. He ism
quite as big as Antelope Jack. but
even ct that he is a big fellow. He
wears q coat much like Jumpers ana
the tips of his long ears are black.
His tail is much longer than Jumper :
and when he runs he carries 1t down.
II don't carry mine down." Peter
piped up. .,
TRUE enough. Peter. True enough"
laughed Old Mother Nature You
enough to carry any way but up. JACK
has more OF a tail than you nave. Wy.
how he can run! He goes with great
bounds and about every tenth bouno
he jumps very high. This is so that
he can get good look AROUND LOT
enemies"
who are his enemies. asheo
FOXES, Coyotes. Hawks. Eagles,
Weasels and men," replied Old Mother
Nature. He has about as many enc
mics as you have" .,,
Il suppose when you say men YOU
mean hunters. said Peter
Old Mother Nature nodded. Yes.
said she. Il mean those VINO NUM- MN
for sport and those who hunt MN 10
get rid Of him"
Peter pricked up his ears. NV hat DO
nf Tor.
harm does he do" he asked.
.sWhen he lives far from the MONIES
Of men he does no HARM. replied oid
Mother Nature. But when he lives
near the homes of men he gets 1ntS
a great deal of mischief. just as you
garden" Old Mother Nature looked
very severe when she said this and
Peter hung his head.
II know I ought to keep away from
that garden said he very meekly,
but you don't know what a tempta-
ton it is. The things In that garden
do taste so good"
Old Mother Nature turned her head
to hide the twinkle in her eyes. When
she looked at Peter again her face
was very stern. That is no excuse.
said she severely. You should be suf-
ficiently strong minded not to yield
to temptation. Yielding to temptation
is the cause of most of the trouble
in the world. 1t has made man an
enemy to Jack Rabbit. Jack just can
not keep away from the crops plant
ed by men. His family is very large.
and when a lot OF them get together
in a field Of clover or young grain,
or in a-young orchard where the bark
Of the trees is tender and sweet. they
do SO much damage that the owner is
hardly to be blamed for becoming
angry and seeking to kill them. Yes.
N1p ho
q terrible nuisance when he goes
where he has no business to. Now,
guess you've learned enough about
your relatives. l have a great deal to
Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-05-08

tice Van Orsdel ordered return Of
seized whisky. Conductor was charged
with forging car tickets. Central La
Dor Union opposed wearing of over.
alls. J. L. Wilmeth elected mayor OF
Takoma Park. ]. Hammond Welsh
mayor Of Hyattsville. Less tramc
shown on Scent fare. Federation OF
Women's Clubs met. DR.. Sando re-
signed az District poundmaster and
was succeeded by w. r. Smith. Bar
racks In Potomac Park abandoned
Mrs. Clara Sears Taylor nominated
for rent board. Willard Hotel changed
hands. School cadet review to De
May II. Architects in convention
here. Pharmacists in convention here.
F. G. Cottrell named chief OF bureau
OF mines. Thirty-five per cent rent
cut ordered at the Monmouth apart
ment. Ofncers of Women's City Club
elected Prizes are awared for Army
essays. Joseph Adams identified as
Sandy Spring bank robber. Secretary
Baker ordered force cut at War De-
partment Kennel Club dog show
opened. Mrs. Samuel II. Gompers
died. Senators inspect D. {. schools.
Ben L. Prince resigned as tax col
lector and was succeeded by Z. NJ.
Towers. Bakers strike averted Dr.
Charles II. Miller died. Total eclipse
Of the moon was visible here.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-05-08

to be elected. "wednesday evening. .
song service will begin at 7:45. fol-
lowed by . short business session.
Officers will be installed.
The annual debate Of the league
Wednesday between teams from Ana
costa and Petworth chapters was
won by Miss Lucille Cornish and Miss
Florence Willer Of AnRcostia. D.
Stewart Patterson and Edgar Beckett
represented Petworth. The Anacostia
team was presented with the cham
pionship banner for 1920. and the
members Of the team were given beau
tiful gold Epworth League pins by
the District cabinet.
The North Capitol Chapter has
elected the following ofncers for the
coming year: President. Lionel +.
Fielder: first vice president. Mrs. T..
NJ Ebert: second vice president. Miss
Ethel Baer: third vice president, Mrs.
Ella Campbell: fourth vice president,
Frank b. Davis: secretary. r.. NJ.
Ebert: treasurer. Herbert Negus;
pianist. Mrs. Coleman Davis.
McKendree Chapter has elected tht
following officers for the year lS20-21
President Miss Amy Heslar: first vice
president. William Leonard: SECOND
vice president. Miss Nellie E. Harr
third vice president. Miss Mary X
Smith; fourth vice president, Chester
Kline; secretary, Charles E. Amund-
son: treasurer. Miss Emma Bass; Jul
Nor League superintendent. Mis-:
Marcella Corning.
The cabinet at Hamline Chapter fol-
Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-05-08
WILL ELECT OFFICERS.
Grade Teachers Union to Hold
Meeting Tonight.

A successor to Miss Maude Alton,
president of the Grade Teachers
Union, will be selected at meeting
of the organization in the Teachers
Club. 602 18th street northwe est. to-
night at o'clock. Other officers of
the union also will be elected.
Only two candidates for Miss Atoms
office have been selected by the nom-
mating committee of the union, and
it is nexpected that a lively contest
will result. These candidates are Miss
Helen Blackstone and Miss Florence
Mortimer. Miss Atoms name was not
placed on the ballot because of a
clause in the unions constitution
which prohibits principals from hold
ing Office in the organization. She is
principal of the Americanizatton
candidates for vice president are
Miss Cecilia p. Dulin and Miss Cora
Mccarthy.