davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1920-03-28
Making
| Grape
Juice
AT Home
Process"

\ RECENT government bulletin
"A is entitled Unfermented
Grape Juice; How to Make It
in the Home" It Is Farmers Bull
letin 1918 and can be had free from
the Division of Publication, United
States Department Of Agriculture,
at Washington. The nutritional
value of grape Juice is due mostly to
it's sugars. but its food value is
broader than this because Of its
favoring, its refreshing qualities and
it's laxative effect. It's many uses in
punches, ices, gelatines, oil dress
ings, etc., besides It's convenience as
ready-to-use beverage, straight or
in fruit punches, make it a handy
thing to have on the pantry shelf
any time Of year. Both the pro-
cedure and the apparatus needed
are very simple and this bulletin
gives q diagram that makes each
simple step plain for those who have
the grapes. For those who haven't,
the commercial brands offer Q ready
substitute.
New-York tribune., 1920-03-28

showed 28 per cent Of fat. It Is
of rather mild, delicate flavor,
and we'll adapted to the breakfast
cup and the use Of children.
L E N OK BRAND PREMIUM
CHOCOLATE-Another excellent
full chocolate, exceeding standard
demands, as it contains nearly Sd
per cent Of cocoa fat and is above
the average in other respects.
MAILLARD'S BREAKFAST CO.
COA-A cocoa containing about
27 per cent Of fat, delicate in
flavor; a pure cocoa, but not diff
ferent in solubility from other CO.
coas. No cocoa is "soluble in
boiling water" as stated on the
label, This is a misunderstand-
ing, as the cocoa is only held in
suspension, not dissolved except to
a very slight extent.
PHILLIPS DIGESTIBLE COCOA
COMPOUND-This product con-
tains IL per cent Of sugar and
New-York tribune., 1920-03-28
Criddlss Cokes--Buck,cIseas
and Ofherspise

Is there any objection to the use
of buckwheat griddle cakes made
with yeast, salt and molasses after
the weather becomes warmer? T
lind them very nourishing and much
more sustaining than the cereals
and fruits for breakfast.
Are there any other griddle cakes
made with yeast instead Of baking
powder?--G. S., Jersey City, N. j.
The idea that buckwheat cakes
are heating to the blood" heavy,
suitable only for cold weather, ETC.,
is firmly intrenched, and certainly
neither corn nor buckwheat cakes
seem suitable for a mild spring
morning. There Is nothing, how
ever, in the analysis of the buck
wheat flour to substantiate this
idea. On the contrary, the buck
wheat contains less fat and less pro-
tein than either corn or oats or even
than the white patent flour from
which "fannel" cakes are made.
We rather think that it is the
brief frying to a crisp brown, at
high heat, SO that the starch is i'm
perfectly cooked, the number con-
sumed and the sausage or other fat
meat eaten with them, to say moth
ing Of the quantities of butter and
syrup, that have given the buck
wheat cake the greater part Of its
bad reputation as a digestion dis
turber.
A more delicate cake is obtained
by using graham -four instead of
the buckwheat- Eaten with honey
these are especially delicious, and
the substitution Of any other flour
for buckwheat may be practiced
with yeast-raised cakes.
Perhaps some of this feeling about
buckwheat is a legend come down
from the days when more of the fat
was left in the flour than is now the
practice Gust as corn meal is now
degerminated), with the result that
the fat became rancid in hot weather
and SO proved unwholesome.
All in all we think that griddle
cakes Of all kinds should be but
rarely used in warm weather, but a
well made, light, yeast-raised buck
wheat cake is no more indigestible
than any other If the -four used
Is In good condition.
New-York tribune., 1920-03-28

what should govern the method of
making it. For children and inva-
lids 1t is always better to use cocoa
instead of chocolate and in no event
should the milk be boiled, as 1t
makes it very constipating.
The best method Tor simple cocoa
is to allow two level tablespoonsful
to one cup and mix it with one
tablespoonful Of sugar and three of
boiling water, cook until it is thick
and we'll blended, then add the warm
milk gradually and heat to the boil
ing point. A few grains of salt
brings out the flavor. Cocoa should
be served as soon as it is made.
If you desire richer beverage
use one-half square or one-half
ounce of grated chocolate with one
tablespoonful Of sugar. Cook
thoroughly with four tablespoonsful
of boiling water and stir steadily to
make it as smooth as possible. Add
cupful of hot milk gradually and
allow 1t to come to the boiling
point.
A way of making thicker cocoa
| is to add about one teaspoonful of
cornstarch or -four moistened with
little liquid to three cupsful Of
milk and six level tablespoonsful Of
cocoa. The starch. and cocoa must
be we'll boiled with a small part of
the milk or little water and the re-
mainder added gradually and al
lowed to come to the boiling point.
New-York tribune., 1920-03-28

valuable phosphates in very small
amounts, as is stated on the label.
1t was exceptionally rich in fat
for a cocoa (S3 per cent?, and in
flavor was difficult to distinguish
from the chocolate. All cocoas
are more digestible than choco-
lates, owing to the smaller amount
Of fat present, but this compound
has no special claims to digesti-
bility beyond this general fact. A
good product as to flavor.
VAN HOUTEN's FAMOUS CO.
COA-This cocoa is typical of tho
Dutch process cocoas, to which a
small amount (3.5 per cent
usually Of some harmless alka-
line substance Ia potash or soda)
is added to make an emulsion
with the fat Of the cocoa and so
yields thicker beverage. The
mineral content is increased
slightly, but no free alkali is left
in the drink.
New-York tribune., 1920-03-28
Heard i'm Food Circles
The Last Catch of
AduIferafed Foods

TNHE LAST announcement Of no.
IL tices Of judgment under the
food and drugs act shows in an
interesting way how restricted the
types Of food adulteration have be-
come. They included tomato pulps
that had spoiled or failed to carry
the weight declaration on the
label; milk that had been watered,
skinned, or had spoiled; vinegar
that lacked the standard strength; F;
corn syrup that claimed to have
been mixed with cane syrup, but
was merely plain corn syrup (glu-
cose) with only trace Of sugar ;
alleged blackberry beverage, which
was an apple product diluted and
artificially colored and contained no
blackberry at all; an alleged cherry
juice, which was in part mixture
Of glucose and alcohol with coal
tar dye; "Pure Extra Fine Olive
OIL" mixed with the cheaper cotton
seed oil. These show the types
Of adulteration from which the pub
lie is protected by the operation of
the food law and also by the pur-
chase of branded goods of known
reputation and honesty.
New-York tribune., 1920-03-28
Things To Know About the Chocolate "Bean"

able for steady use as beverage, or
for the use Of children, or 1nvalids
or those who have a lazy liver and
have difficulty In digesting fats
while the chocolate is desirable when
it Is to be used more occasionally,
in combination as a favoring, or
when richness and smoothness of
texture Is desired. Chocolate flavor,
however, is carried almost perfectly
by the cocoas and depends largely
New-York tribune., 1920-03-28

BAKERS CHOCOLATE-A 100 per
cent product in every way, con-
tanning nearly 54 per cent of
cocoa butter (55 per cent is the
highest amount recorded, and the
standard of the government calls
for only 45 per cent?. Particu-
larly smooth and velvety when
used for sauces or syrups.
BAKERS BREAKFAST COCOA
Contains 27 per cent Of fat. Ex-
cellent for cocoa, which should
average 20 to 80 per cent.
HERSHEY's COCOA A good
standard product containing 25.5
per cent Of fat. Other constitu-
ents normal, and fat content Just
about right, especially for chill
dren.
HUYLER'S COCOA - This cocoa
New-York tribune., 1920-03-28

until creamy and spread on cake.
A very delicious uncooked frost
ing Is made from powdered sugar,
melted chocolate or cocoa and
strong, hot coffee enough to mois-
ten. Vanilla can be added If de-
sired, but few grains Of salt are
absolutely essential. II should be
well beaten and so smooth it can be
spread on the cake without Jumping.
If the combination Of these two
flavors is not liked it can be made
from butter and moistened with a
few drops Of milk. The amount Of
chocolate can be regulated accord
ing to personal taste.
Cocoa Drop Cookies
Cream six tablespoonsful Of but
ter or oleo with one cupful Of sugar
and five tablespoonsful Of cocoa.
Add we'll beaten eggs. Beat well,
and add two cupsful Of -four, which
has been sifted with two table
spoonsful Of baking powder and one
tablespoonful Of milk. Drop by
spoonsful on oiled paper and dust
with chopped nuts. Bake in a quick
oven.
Dainty Chocolate Custards
Cook four tablespoons1ul of
grated chocolate with one cupful Of
milk and cook In a double boiler
New-York tribune., 1920-03-28

full Of milk and two and one-third
cupsful Of -four, sifted with four
teaspoonsful Of baking powder and
one-half teaspoonful each Of CHINA
mon and salt. Add the stifly beaten
whites Of the eggs and one tea
spoonful Of vanilla. Bake In loaf
or layers.
Another Chocolate Cake
Melt two squares Of chocolate,
add three tablespoonsful> Of butter
one cupful of powdered sugar and
one-half cupful Of milk. Stir and
cook until it begins to thicken. Add
the yolks of two eggs well beaten in
one-half cupful Of milk. Continue
beating until it is almost jellylike.
Set aside to cool. When almost cold
add one teaspoonful Of baking soda
dissolved in little water. Stir in
one and two-thirds cupsful Of flour
we'll sifted. Bake in two square
layers. 1t will take only about sew
enteen minutes to bake.
Cocoa Layer Cake
Cream one-half cupful Of butter
or oleo until smooth and beat in one
cupful Of sugar. Add the yolks of
three eggs we'll beaten and one tea
spoonful Of vanilla. Sift together
one and one-half cupsful of flour,
six tablespoonful of cocoa, two tea
New-York tribune., 1920-03-28
By ANNA STANLEY

Domestic Scientist, Tribune Institute
A MONG the pleasantest memo
~ ries Of a tourists trip through
Europe are the little Swiss
and French breakfasts-crispy rolls,
piquant cheese and last, but most
alluring, the "chocolaty cup of
Cocoa" and. aside from it's delicacy,
It b an Incompatible reviver, q real
protein repairer. So it is not to be
wondered at that such a food is
daily gaining In popularity and here
It appears in different forms for
breakfast, luncheon and dinner, to
say nothing Of the ice cream sodas
aud matted milks in between times.
Il stands practically alone as food
favor.
Cocoa and chocolate can be used
interchangeably in most recipes
calling for one or the other. In
substituting cocoa for chocolate in
. recipe use two level tablespoonsful
Of cocoa for one ounce or square of
chocolate. It is also necessary to
add about two level tablespoonsful
Of fat with the cocoa to make up
for the fat content of the chocolate,
especially in making cake.
Making Cocoa for
Different Folks
There are several variations from
tho regular breakfast cocoa, but the
use that It is going to be put to is
New-York tribune., 1920-03-28

while the soft hours are better
adapted for cakemaking, in which
the fermentation and expansion
factors of the gluten are not in
volved. To have baking turn out
well one time and poorly another
with the same recipe is most dis
couraging to the housekeeper and
using standardized, uniform raw ma
terials is one way to prevent this.
The soft fours are perfectly good if
one knows how to use them and
knows that one has them.
New-York tribune., 1920-03-28

spoonsful Of baking powder and .
pinch Of salt. Add two-thirds Of a
cupful Of milk and the sifted In
gradients alternately, beating very
thoroughly. Fold in tho stifly beat
en- egg whites and pour into we'll
creased pans and bake in a mod
erately hot oven for about thirty
minutes.
Cocoa Angel Food
Beat the whites Of five eggs until
very foamy, add one-fourth tea
spoonful cream Of tartar and beat
until dry. Then gradually add ore
cupful Of sifted sugar which has
been mixed with one-fourth cupful
Of cocoa. Add vanilla, one-haH cup
full Of -four and one-half table,
spoonful Of cornstarch, which has
been sifted many times. Bake in a
tube pan one-half hour.
Fudge Frostins
Melt two ounces Of chocolate over
hot water. Add two cupsful Of
sugar and one cupful Of milk. Stir
while the sugar melts. When 1t
reaches the boiling point beat Wig
orously and let cook to the soft ball
stage, which is about 236 degrees
Fahrenheit. Remove from the fire,
add two tablespoonsful Of butter
and let stand until cold, then beat
New-York tribune., 1920-03-28
71jbM,ae Institute Letter Boz

(Questions about food values,
feod preparations, diets, household
adninistration and household equip
ment will be answered through this
column or BY mail, If not of general
tntsrest or not susceptible of brief
treatment.)
New-York tribune., 1920-03-28
Hoso to Handle Soft Wheat
Flour

wish the Institute would ex-
pertinent with the government flour
ut $3.50 for twenty-four and one
half pounds in making biscuit and
dumplings for potpie. make them
Just as before, when I had light,
successful ones, but with the gov
ernment flour they are heavy. Does
the ~soft" wheat require more or
less Of liquid, shortening and bak-
II powder?-J. B. W., East Or
as : N J.
",,ts is . very pertinent question.
u ears that the government -four
r. fixture Of hard and soft fours,
I "a latter Is greatly in excess.
= rmore, it Is what is known as
= ight -four. e., it Is not a
p 4, but represents all the white
from the wheat. Ordinarily in
Il II the straight white flour Is
se 2 led into a patent" the high
u de, and "clear" -four.
i soft wheat fours have less
g than hard fours and further
N :, this gluten is less elastic, more
d y, There Is little or no differ
q n nutrition; these are largely
p, 'cal characteristics that affect
IT, -mentation and "rising" quail
q 1t does follow, however, that
q have been using hard
~. patent -four and then use a
See wheat -four the following modi-
III 'tions need to be made in your
resspe, for the amount and kind of
gluten In a flour determine its
Inability" so to speak:
J. Always sift -four lightly before
measuring. This should always be
the practice, but is especially i'm
portant with soft fours since they
have . tendency to pack.
q A yeast dough made from soft
whsee should be sitter than that
pads with hard wheat -four, since
ss soft wheat has tendency to
tsn-'datten out'-during the
@smsntation (rising) Of the dough.
Tho dough should ferment or
Tor . shorter time both in the
~ and In the pan than with hard
"Aeat Aeur.
slightly less baking powder,
Yning and liquid should be used
"a susuits, dumplings, etc.
arc good points for every
saA and pastry maker to
- takes and bread and biscuit
without apparent cause
~. "a 1ected by just such varia-
sSse nOhr as this. But evidently
s. ~. wAsst Aours give the best
ueads. rolls and the like,
New-York tribune., 1920-03-28
A Basic Cake and
It's Variations

very little. It can be determined
whether or not tho cake is done by
touching it lightly with the finger.
If 1t springs back quickly the cake
is done.
Variations to Standard Cake
Spice Cake
To tho batter add four table
spoonsful Of cocoa, ono teaspoonful
Of cinnamon, allspice and cloves.
Mix we'll and bake according to rule.
Cocoanut Cake
Add one cupful Of fresh or dried
cocoanut and ono teaspoonful Of
grated orange rind and one teaspoon
full Of lemon Juice to standard recipe.
Bake in loaf tins In a moderate oven
about $50 degrees for fifty minutes.
Nut Cake
Add one cupful of chopped nuts to
standard recipe. Bake in loaf tins
according 70 rule.
Fruit Cake
Add one cupful Of chopped raisins,
one-half cupful Of currants and one
fourth cupful Of shredded citron 70
standard recipe. Stir in fruit just
before adding the egg yolks.
Devils Food Cake
Just before folding IN tho eer
whites stir in two squares Of un-
sweetened. melted chocolate In two
Of milk. Bake IN
layers and put together with white
icing.
White Cake
Use standard recipe, omitting egg
yolks and using four egg whites In
stead OF two. Add milk to creamed
butter and sugar, beat in siftsd In
gradients and fold In very carefully
the we'll beaten egg whites. Use
one-half teaspoonful Of vanilla and
bake in layers.
Gold Cake
Use standard recipe, omittinx egg
whites and using four egg yolks In
stead Of two Add one teaspoonful
Of lemon Juice for flavoring. Bake
the same as for white cake.
The following Is an sxceIient
recipe for gingerbread, which may
be varied quite satisfactorily ~
adding fruit or nuts.
Rich Cingerbsead
Cream one-half cupful of slortsn-
ing with one cupful of sngar Add
Two eggs, unbeaten. M mix wsll
Stir in ono cupful ok nsoaess,s ana
one cupfpl Of sour nsiIk. Then xour
;upsful Of -four. ons teaspoonful -
soda, one-half teaspoonful q salt
cloves and ono teaspoonful o4 cin.
namon and ono tablespoonful cf
ginger. Bake In . large shallow en-
Or in muffin pans. II small cakee.
bake Tor about twenty-five nsinuAse
! N an oven OF about $50 dsgrsss, ana
L IN . deep pan about thixv.Ays
nainutsA
New-York tribune., 1920-03-28
By NELLIE HOOPER

ny NEkLE. k1OOfEN
"HERE are two classes Of cakes
those made with butter and
those without. have q
standard recipe for butter cake, and
great variety Of effects can be So
cured by slight variations Of this
basic theme.
To insure uniform success it is
desirable to use an oven thermome-
ter, so there will be no guesswork.
Thin cakes, or those baked in small
tins, require a quicker oven than
loaf cakes. Those containing mo-
1asses or chocolate should be baked
more slowly than plain white cakes,
Before mixing a cake it is well to
see that all the ingredients are at
hand and your tins creased. How
ever, 1t is better to limo tho tin with
creased paper in most cases And
always, If possible, use a vegetable
fat, since butter burns quickly. A
little flour sprinkled on tho pans af-
ter greasing VIII prevent sticking on
the bottom. Accurate measurements
are most important, as even small
changes in the proportions Of milk
or -four will affect the texture of
cake.
Following Is the standard recipe
for butter cake. This will make two
loaf cakes or one loaf cake and three
small layers,
Standard Butter Cake
Work one-half cupful Of butter
with wooden spoon until soft and
creamy. Add ono cupful Of sugar.
gradually working it into the fat.
Beat two egg yolks until creamy and
foamy. Beat the whites until stiff.
Then mix and sift three cupsful of
flour, one-eighth teaspoonful of salt
and four teaspoonsful of baking
powder. Add egg yolks to butter
and sugar mixture. Beat until well
mixed, then add sifted -four and one
cupful of milk, alternately, to first
mixture. Fold in egg whites and
one teaspoonful of favoring and
pour into CREASED tins. Bake layer
cake fifteen to twenty minutes in an
oven Of about 400 degrees. If it is
a loaf allow forty-five to fifty min
utes in an oven Of about $50 degrees.
It is interesting to note the manner
IN which a cake acts during the diff
ferent intervals Of baking. During
the first quarter it should start to
rise, during the second It should con-
tinue to rise and start to brown. dur
ing the third it continues rising and
browning and In the fourth 1t fin
ishes browning, shrinks from the
sides Of the pan and settles down q
New-York tribune., 1920-03-28

on the quality Of tho bean, and ears
In roasting, apart from richness.
The economic use Of cocoas, there
fore, In many recipes, sauces, cakes,
creams, ETC., is to be recommended.
Solubility and the Clutch
Process"
The second most interesting point
about either Of these products in
their use is to know that they are
New-York tribune., 1920-03-28
The Difference

A true chocolate, unsweetened or
otherwise modified, is nearly half fat
Cocoa fat), the best of them con-
tanning from 45 to SIS per cent.
The only difference between a
cocoa and a chocolate is that in max
ing the cocoa about half Of the fat
is taken out, leaving from 20 to 80
per cent In the finished product. So
in a cocoa you have a material that
is less rich and more easily digested
on the ono hand. making it prefer
New-York tribune., 1920-03-28
|: ::1$ssg:ss @ Uribunf Tn5fitutf n=<a, F.,
Dozen Delicious Ways To Use Cocoas and Chocola

1t must be well beaten with an egg
oeater after removing from the fire.
In fact this always gives a frothy,
much improved cocoa. This seems
to add richness and body to the
drink, making it especially good for
luncheon or afternoon tea.
One well beaten egg may be added
to cocoa just before serving. This,
of course. adds greatly to the nutri-
tive value as we'll as to the flavor
and is a good way Of administering
a concealed egg" to a person who
needs eggs but does not like them.
New-York tribune., 1920-03-28
Zig hit Chocolate Pr0ducts-- STANDARD Plus


AND
New-York tribune., 1920-03-28
n SHE chocolate "bean" Is not q
b bean at all, but the kernel
of the fruit Of the cacac

Ia of the fruit Of the cacao
tree Of Central America and
the tropics. The trees first name,
so to speak, is "Theobroma," which
means food Of theRgods" and in
dicates that it was as much appre-
ciated by the ancient Incas, before
Cortez brought it to US, as it is to-
day by the thousands who say
chocolate" almost automatically
when soda, cake, ice cream or candy
is ordered.
When the beans are roasted,
crushed and freed from hulls and
germs they are known as cocoa nibs;
when more finely ground to a thin
paste and then cooled into cakes we
have the plain bitter chocolate as we
know it. With part of the fat taken
out it becomes cocoa, and there are
the many variations of milk choco-
late and sweet chocolate as other
additions are made.
Chocolate is food as we'll as flavor,
and probably more Of it Is used than
of all other tlavoring materials put
together Chocolate and cocoa vie
with coffee, despite the greater slim
ulating value of the latter, for popu-
lar favor and the coming of prohi-
hition is going to extend the use
Of both greatly, Sc it is well to know
what they are, what part they play
in the diet. how the body likes them
and how to use them to the best
advantage.
New-York tribune., 1920-03-28
A Real Devils Food Cake

Cream one-half cupful of butter
with two cupsful of sugar. Add the
we'll beaten yolks of four eggs and
one-half cupful Of grated chocolate
melted. Mix in alternately one Gun.
New-York tribune., 1920-03-28
Chocolate Using
Recipes

The following recipes using cocoa
and chocolate are especially reliable
as well as delicious, and will be
welcomed In any chocolate-loving
family. Fewer pennies will be lured
from the pockets Of the boys and
girls by cheap chocolate candies and
sodas if more cocoa and chocolate
are used in the home.
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1920-09-10

these Red Cross Health Centers are In
actual operation throughout the coun.
try. Many OF them also conduct med
ical clinics, but the one chief, out
standing feature Of the American Red
Cross Health Center is its health edu-
cation service which teaches well peo-
pie how to keep well.
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1920-09-10

President Heber J. Grant with a
considerable party, handled with two
automobiles, was in Cedar City last
Tuesday noon en- route to st. George
for the Carnival and fruit feast, and
to attend conference there next Sat-
urday and Sunday. We have been
promised talk from the President on
his way back the fore part of next
week.
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1920-09-10

Dawson Haycock, who has been re-
siding in Cedar City the past summer,
has gone to Panguitch to enter the
employ of the Forest Service.
Iron County record. [volume] (Cedar City, Utah) 1893-1982, 1920-09-10

Select your tires ac-
cordin6 TO the roads
they have to travel:
In sandy or billy coun-
try, wherever the going
Is apt to be heavy-The
U. S. Nobby.
For ordinary country
roads-The u. S. Chain
or Usco.
For front wheels-The
u. S. Plain.
For best rcsuits--
everywhere-U. S.
Royal Cords.