davidaulloa/AmericanStories huggingface dataset:
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11

- u
In the Clerks Office of the CoGpo-
ration Court of the City of AleSan-
dra, on the 5 day Of October, 1920. /
J. Paul Aalsflag Antranig, complain
ant VS.. Ethel Maude Antranig, de-
PENDANT. In Chancery No. 1174.
MEMO.
The object of this suit is to OBJ
tain a divorce a vinculo nratrimonli
for the complainant Paul Arshag AN
tnanig, fnoln the, defendant, Ethel
Maude Antranlig, on the ground OF
wiful dese1t:on, and abandonment
without just cause or excuse for more
than three years prior to. the i1lstitu-
ton of this suit, and for general re-
lief.
II appearing by an affidavit filed in
this cause that the defendant Ethel
Maude Antranig is nonresident OF
this State: 1t is Ordered. That said
defendant appear here Within ten days
after due publication of this order,
and do what is necessary to protect
her interest in this suit.
R. B. Washington, P. @.
A Copy Teste.
NEWELL S. GREENAWAY.
odo A,,,, Clerk
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11

FOR SALE-Housc, COS South Al
fred street, 6 rooms~-and bath
Owner living in the the house.
240-4p
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11
ANNUAL MEETING

The annual stockholders meeting
of the Union Building Company, In
corporatcu, will be held at the Com
pany'S principal office in Virginia, liz
South Fairfax Street. alexandria.
Virginia, on October 18th, 1920, a;
1000 a. m. for the election of direc-
tors and for the transaction of such
ether business as may properly come
before the meeting.
LOUIS BEYER, Jr.,
23j-l2c Secretary
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11

FOR SALE-5 rooms and bath. beat.
tifuliy decorated throughout, OAK
floors, handsome bath Fixtures
splendid furnace and d large
closets. Ready to move INTO TO-
day. l.: you want to get settled
for the winter, you can pay us shoo
and move right in. Your pay
mcnts will he $3.50 per month
which pays both principal and m
trrcst. Your own broker can sell
you this property, or we will close
same for you. We have other
choice properties from :; to II
rooms at bargain prices. T. c.
GoodHow CO.. 7l9 King street,
rhone 92G. 2%a-2t2-c
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11
"a lie
FOR SALE
To Close. An Estate

A beautiful 9 room cot
tage with all modern i'm
provements, located in one
of the finest sections in
Rosemont; close to car line,
garage facilities. For price
and terms. Apply to 4. +.
Carver and Company, 127
North Fairfax street, phone
432. 242-3c
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11

MOTOR CANOE-Armv officer
changing station, must sell Is foot
Old Town Sponsor Canoe, powered
with 6 horsepower engine, good
as new. Cost $4,000, sell for
. $4,000. Major J. E. Yates, Fort
Hunt, Va, Washington, Main 8035!
213-3p
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11
SEALED PROPOSALS
Fort Myer, Va.

Sealed proposals for constructing
Dry Cleaning Building will be re-
ccivcd at office CT Chief of First
District. Construction Service Q. Nj.
c.. Room 203S, War Trade Building.
20 IN ard B Sts., \. W., Washington
d. c.. until IL a. m.. October IS, 1920
and then opened in public. Plans
and specifications can be obtained at
above address. 23b-Z5 '-zo9-zll
2i3-2I5-2l7.
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11
243-4wp

VIRGINIA.
In the Clerks Office Of the Co1po-
ration Court of the City of Alexan-
casr;;a, en- the day Of October. 1920.
Laura Eichelberger Jarrett, COM
plainant VS. Daniel Jarrett, defendant.
In Chancery No. 1881.
MEMO.
The object of this suit is to obtain
for the complainant an absolute d.
yorcc from the bonds of matrimony
from the defendant on the grounds of
silful and voluntary dcscrtion and
abandonment for more than three
ycaS prisr to the filing Of this suit
ard for general relief.
1t appearing by an affidavit filed in
this cause that the defendant Deniei
Jarrett is a nonresident of this
State: It. is Ordered, That said de-
fendiart appear here within ten days
after due publication of this order.
and do what is necessary TO protect
mis- ;rtcrast in this suit.
DAVIS and Budwesky, P. Q.
A Copy Teste.
NEWELL S. GREENAWAY.
:213-Iwp Clerk.
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11
AUCTION SALE NOTICE.

At II o'clock on Wednesday, DC
tober 18th, 1920, I shall sell at pub
lie aution to the highest bidder lot
of plumber supplies, including por-
cclain bath-tubs, pipe, etc. at the
place of business of !. Il II. Aitchc-
son, King street, Alexandria, pur-
suant to order of the Corporations
Court of the city Of Alexandria, Viz
ginia, in the suit Of J. & II. Aitchc-
son vs.. Sisson and Elscr.
ROBERT II. cox.
City Sergeant.
pi1 -ir
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11

=MTJstcAL-A new and quick method
for teaching violin, voice, piano.
mandolin and ukulele. Ukelele
taught in ten lessons, Studio: open
Mondays am Thursdays fror' TO
sp. NJ. at Room s. Smith Buildihg
69d King street. 223-25p
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11

FOR RENT-Nice front room, on
second floor, A. NJ. l., suitable for
man and wife, two men or two
young ladies employed. Apply at
s11 Queen street. 240-4p
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-10-11

NOTICE-Good second hand over
coats for sale, $500, and up, at
Wolfson's Tailor Shop, 3O7 King
street, phone 1897. Clothes bought
and sold. Z5o-Il
New-York tribune., 1920-05-16

no chance and you can be ever so
dressed up and your daintiness will
not be affected in making an emer-
gency cake from this convenient
mixture. There is no creaming of
fat and sugar, no sitting of baking
powder and -four, no beating of
eggs. Simply add cold water and
mix,
In these days when the price Of
sugar has SCARED almost out of
the reach of the modest budget and
cannot be had for Glove
or money and eggs and butter,
although always with US, bring q
scandalously high price for these
spring days, what could be more
apropos than a cake -four with all
these rare materials properly and
we'll mixed for the housewife at
the very low price Of 80 gents a
pound? a cake of the same
standard made in the old fashioned
way would cost nearly twice as
much.
New-York tribune., 1920-05-16

protein ga per cent?, wills the
amounts Of minerals ard fat are
low <0.4o per cent and 90 per
cent?, about the same as for high
grade patent flour. A good, light,
summer cereal sold at 20 cents
pound, or cent portion as served.
Swansdown Prepared Cake Flour
This cake -four is not prepared"
in the sense that the mixed f1ours
are, but is especially adapted to
cake and pastry making because it
is a soft winter wheat, which has
very little gluten, as compared with
the hard spring wheats. The latter
are better for breadmaking with
yeast, but give a less delicate tex
turo with baking powder mixtures,
cakes and pastries.
There are, as far as we could dis
cover, no special methods Of manu-
facture used Or any parts Of the
wheat extracted, but the -four is
free from any bleaching agents,
which are sometimes used in the
cheaper soft yellow wheats. Only
"A per cent Of gluten was found in
this flour, though it has the usual
amount Of protein al per cent?.
AS wheat hours contain from per
cent to IA per cent of gluten, aver
aging 10 per cent, it is seen that
the delicacy Of texture with per-
haps less nutrition) IS assured by
this very low amount of the sticky,
tenacious gluten SO necessary for
the raising of bread but not desir-
able for cake.
The flour costs about 17.5 cents
a pound as sold. Rather high for a
soft wheat, which costs less nor
mally than hard wheat. A. L. P.
New-York tribune., 1920-05-16
"A Three-Minute Cake That Has
Real Quality for Only
Thirty Cents
w THAT if the children have
M been fussy or you have just

u7HAT if the children have
w os been fassy .ta., or you " tss;s have just
ssonuirg tour and the telephone im-
nar.s the news at S O'Clock in the
afternoon that father is bringing a
business acquaintance home for din
ner? No dessert has been planned,
perhaps, but if you know the magic
If Pat-a-Cake flour your problem
;s solved A most delicious sweet
can be added to your menu in only
= few minutes. In q scant three
minutes big two layer cake, loaf
q cottage pudding or little cup
cskes-so delectable served with
caramel or chocolate sauce-can be
popped into your oven. 1t is a
fool proof" ready-tc-mix -four.
You need not worry for fear it
will fall and 4 sad" cake greet
your eyes at certain point in the
baking. 1t is such a perfectly bal
arced mixture that you are taking
New-York tribune., 1920-05-16

would be equally good for the
starchy element Of the dinner and
the small amount of cheese need not
eliminate the meat, although it
would not be necessary.
just a word In regard to the
cheese that was used in this pud-
ding. English dairy cheese is the
best kind to buy for this purpose
because of its piquant flavor and
also because it gives the food such a
beautiful yellow color. 1t can also be
grated Immediately after purchasing
because it is so hard a cheese. The
cost of this hominy cheese souff1e
was about 25 cents, and would serve
six people. How does that compare
with the price Of plain Irish pota
toes these days?
II you do not care for cheese it
is perfectly possible to have plain
baked hominy, and a very good dish
it is. To about two cupsful Of the
well seasoned cereal one we'll
beaten egg is added, with one-half
cupful of milk, and the mixture is
poured into a well CREASED baking
dish and baked In a moderate oven
New-York tribune., 1920-05-16
A Prize Hominy Recipe

A combination of cooked hominy
grits and cheese was baked in the
Institute kitchen this week, and was
most delicious. There was unani-
nous and hearty praise when the
beautifully Drowned souffle came
out Of the oven, and the Casters"
did not taste; they ate.
Two cupsful Of cooked hominy
grits were seasoned with one table
spoonful of sugar, two teaspoonsful
of salt, and pepper and paprika to
taste, and then mixed with one
fourth pound of grated cheese and
the beaten yolks of two eggs. fhe
mixture was folded into the stiff1y
beaten egg whites and poured into
we'll creased glass dish and baked
in slow oven for about thirty-hve
minutes. This would make an ex-
cellent luncheon dish served with a
crisp green salad and dessert. It
New-York tribune., 1920-05-16
Yellow and White Cake

Cream one-half cupful Of butter,
gradually add one cupful of sifted
sugar, one-fourth teaspoonfnl of
salt and one teaspoonful Of vanilla.
Beat in the well beaten yolks of
four eggs and one and one-fourth
cupsful Of sifted pastry -four and
one-fourth teaspoonful Of soda.
Lastly fold in the stiff'y beaten egg
whites and turn into a round tubed
pan which has been we'll creased.
Bake about forty-fve minutes.
A very good frosting for a cake
Of this kind is made in the following
manner: Mix and put into O. double
boiler one egg white, one cupful of
sugar and three tablespoonsful Of
cold water. Cook about seven min
utes, beating constantly with a
Dover egg beater. Flavor with
orange, lemons cocoanut or bitter
almond. Cool slightly and spread
on cake.
New-York tribune., 1920-05-16

whereas whole corn product has
from per cent to 4 per cent. This.
with low moisture content Go per
cent, IA per cent being allowed)
gives product of good keeping
quality, as was shown by the very
low figure for acidity GA per cent,
whereas 80 per cent is permitted)
There is more than Q per cent
of protein in this product, so when
cheese is added, as in the recipe sug-
gested, you get a we'll balanced
food, containing fat, protein and
starch in good proportions.
The term "sterilized" on all these
cereals is used in a general, not a
technical sense. They are not
sterile, but have been heated suffi-
GENTLY to prevent spoilage from
weevils, an important point with
cereal package foods, as any house
wife knows. Hominy represents one
of the best of cheap cereal foods
under present food conditions, when
substitutes for potatoes are needed
to relieve the strain on the pocket
book. Testimony is given that
hominy for breakfast means less
money spent for luncheon.
Cream Self-Raising Flour-This
product when analyzed was found to
be a high grade white wheat -four,
containing 8 per cent Of water,
nearly l ! per cent Of protein, about
2 per cent Of salt and a liberal
amount Of baking powder (about 5
per cent? to insure its "self-raising"
qualities. In other words, this is a
good patent flour with salt and a
phosphate baking powder added for
about the price Of -four.
The amount Of butter and eggs
New-York tribune., 1920-05-16

and we believe it cannot be detected
from one with all the ingredients
!aborlously mixed.
There are no limitations as to
what you can do with Pat-a-Cake.
II your taste demands a "plummy"
spice cake it is only a matter of
few minutes more work, five in
all, maybe, and soon a delicious, fra
grant odor will issue from the
Kitchen. Two teaspoonsful of Gin.
namon, one-half teaspoonful each
Of cloves, allspice and nutmeg are
suited with the flour and two table
spoonsful of corn syrup" mixed in
with the one and one-fourth cupsful
OF cold water and one-half cupful
each of currants and raisins. This
was baked in layers, but it would be
perfectly possible to make a loaf
fruit cake if desired. A White
Mountain frosting is very delicious
on a cake of this kind, and dates
can be substituted in place of the
New-York tribune., 1920-05-16
for about twenty minutes. A TO-
mato sauce served with this gives
a flavor relished by some.
Hominy Waffles with Chicken

Why not as an innovation serve
hominy griddle cakes or waffles in
stead Of potato? Some of the high
class tea rooms are serving more
waffles than potatoes these days with
their Southern chicken dinners. Try
it at home.
The mixture should be made prac-
tically the same for either griddle
cakes or watfies, and for batter cakes
one-fourth Of a cake Of yeast is
used and the batter allowed to stand
for a few hours before using.
Two cupsful Of cooked hominy are
mixed with the same amount of
cooked yellow cornmeal and one tea
spoonful of salt and two table
spoonsful Of melted fat and made
into a thin batter by adding two
we'll beaten eggs and about two
cupsful of milk, or enough to give it
the proper consistency to drop from
the spoon. This, Of course, can be
served as a near dessert, and now
New-York tribune., 1920-05-16
that Vermont maple sugar is here
wafles are real treat
Fried Farina as an Entree

Fried hominy or farina Is deli
cious sauted and served with thin
cheese sauce, almost a Welsh rare
bit. 1t should be poured into a well
creased mold about two inches deep,
allowed to set and turned out and
cut in squares or rectangles. After
sauteing, two are placed on top of
each other, sandwich fashion, with
the sauce between and over the top.
Even for Dessert
Although doing duty as a vege-
table, hominy grits are equally at
home as dessert, and we'll liked by
some. To two cupsful Of cooked
hominy one-half cupful Of chopped
dates, one-fourth cupful of sugar
and one-half cupful of milk and one
we'll beaten egg are added, together
with one-fourth teaspoonful Of salt.
The whole mixture, after being well
beaten, is poured into we'll CREASED
molds, placed in pan Of water ard
baked in a moderate oven until set
like custard.
New-York tribune., 1920-05-16

ether fruit if you like. Chopped
nuts are very good in the plain cake,
or the little white raisins are
pleasing variation.
Cookies, too, can be made from
this same package. And it would
be possible TO make them before the
children go to school in the morn
ing if the pantry offers no sweet for
the lunch box. In an incredibly
short time about five dozen three
inch cookies can be turned out.
The flour is sifted and only enough
water added to make the dough pos
slble to be handled on the board. A
mixture Of different kinds of cookies
can be made from the one package,
some molasses, some chocolate and
some white. Finely ground nuts or
cinnamon may be sprinkled over the
top of some and you have a real
assortment for afternoon tea. In
agine, in these days of high prices.
to be able to make cookies for 6
cents a dozen.
There is no excuse FOR depriving
the family of their beloved dessert,
even though your budget and your
time are limited. Vary it in any way
your fancy dictates, and the mag
ical little package will be a source
of wonder to the cook and delight
to the family.
New-York tribune., 1920-05-16
What the Chemist Had to Say About Them

Pat-a-Cake-"Nothing to add but
water" but be sure you add enough
of that. There is no surer way to
spoil a cake than to have it too stiff.
(But this is the domestic scientists
special story. Read what she has
to say on this point) The chemist
confirmed the fact that all the in
gradients of real cake-not a
sweetened bread--were to be found
in this package. A reasonable
amount Of phosphate (about /. 2 per
cent baking powder) real eggs and
no artificial color; good wheat -four
and no other; nearly 13 per cent of
some hydrogenated fat of the nature
of Crisco or Snowdrift or the like :;
l per cent of salt and about % per
cent of sugar. These were all found
when the chemist tried to read the
formula backward and tell "what
was in it," With less than half of
l per cent of moisture and 7 per
cent of protein from the wheat and
the rest largely starch, we have a
real cake mixture, as the practical
baking tests further proved. The
company is evidently "sold" on
its own product, for a money back
guaranty accompanies each pack
age, proof that the manufacturer
knows the product car make good.
1t did in the Institute laboratory and
kitchen.
Gre am II m y-The term
Cream" is usually applied to hon.
inies made from white corn, but in
this case it was used also to be-
token quality. 1t does not mean
that the fat is kept, as the germ
is nearly all removed, there being
very little fat left (1.42 per cent? 4,
New-York tribune., 1920-05-16

measuring a cupful of -four. A
"cupful' may be nearer one and
one-fourth to one and one-half
cupsful if packed down, and this
makes 4 great difference in the
resulting cake. 1t puts the entire
recipe out of proportion and gives
'bready' results. Therefore, take
heed to your sitting!
Just a word in regard to the
implements" that aid in making a
cake. Why not use large sauce
pan with handle, instead of the
usual bowl on which you expend
energy and awkwardness to hold
it while beating the mixture? Next
use a wooden spoon with a round
handle which fits the hand. This
VIII make the beating less tiresome.
For beating egg yolks we prefer
a Dover egg beater, but for the
whites one Of the spiral type is
preferable, as the purpose is to in
crease the bulk by beating in as
much air as possible, and this does
the work better Incidentally, always
add a pinch of salt when beating
egg whites and they will beat up
very much quicker. Also, never beat
the cake mixture hard after add
ing the stiffly beaten whites, as you
are apt to break the air cells and
lose some Of the air which you have
been laboring to whip into them.
Fold them in very carefully land
gently.
New-York tribune., 1920-05-16
Draft Hominy
For Potatoes
Only Half a Cent a Portion
for a First Glass
Food

TUST because we have always
" thought we had to have meat and
potatoes every night for dinner is
no real reason why something else
cannot be substituted once in a while
in the place of the noble tuber that
has been overworked these many
years. Quite true, potatoes give
US something that some other
starchy foods do not, inasmuch as
they assist in keeping the body in
an alkaline condition and are espe-
cially desirable to counteract the
acidity of meat. For that reason
they should not be excluded from
the diet entirely, but it is perfectly
possible to eliminate them several
times week. Macaroni, spaghetti
and rice have been used as potato
substitutes, but have you ever tried
hominy grits in different forms?
Hominy to the Southerner is vege-
table, not cereal, and served with
sauces and gravies is delicious.
Relief for the Budget
With the advent of spring it may
seem rather out of place to talk of
more cereals, but do we not eat po-
tatoes right on through the spring
and summer? Then, why not slip
this dainty, palatable cereal into the
menu for variety and as relief to
the household budget which pota-
toes are taxing to the utmost these
days?
A portion of plain cooked homlny
onlv costs about one-halt cent, as
AGAINST six cents for a "helping' OF
old potatoes, whereas the new cost
from eight to ten cents portion.
You say one cannot eat plain
hominy; perhaps so, but do we very
often eat plain potatoes? Butter,
cream sauces or gravy almost al
ways accompany them, adding to the
expense. Hominy, even when COM
bined with cheese, tomatoes or some
other vegetable, only costs about
three or four cents portion.
Hominy grits take about two to
three hours to cook thoroughly, but
can be placed in freless cooker and
left over night. A large amount
should be prepared at one time, and
the leftoyers used to good advantage
New-York tribune., 1920-05-16

to be added varies with the richness
Of the cake desired One can sub
stitute baking powder for eggs only
in so far as it gives the physical
effect Of lightness. Richness and
nutrition are, of course, sacrificed
when baking powder,is used instead
of these food substances. But cake
is not primarily eaten for nutrition.
In the making Of bread, and bis
cults, also, the shortening must
be added, as when using d plain
-four, if a "short,' tender product is
desired, since there is only about |
per cent of fat in this self raising
flour, no claim of added shortening
being made The label statement,
Saving more than half the usual
quantity Of butter and eggs" needs
to be interpreted with these facts
in mind.
Cream Oatmeal-The high pro-
TEN and fat figures given for this
oatmeal showed it to be very high
grade rolled white oats. 1t has
not been subjected to any special
steaming or cooking process, as the
starches are not changed in any
way, as is the case when 'toasting"
is prac ticed. 1t was, however, brown
and nutty in flavor when cooked,
and at 13 cents for twenty ounces is
cheap and highly nutritious food.
When cooked, portion Of 6.5
ounces would cost only half cent.
Pure White Farina-Both the
microscope and the test tube testi-
fed that this was q pure wheat prod
uct from which the germ and the
outer bran coating were nearly all
removed, leaving the starchy part of
the wheat and a large amount of