davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1920-08-22

TOMATOES are probably more
universally "put up" than any
other vegetable, and the reason
for this is that not only are
they excellent served as a vegetable,
but they are also a most delicious
addition to many soups, sauces and
made dishes.
They may also be converted into
savory sweet and sour pickles, which
are particularly good with cold meat,
as is also the chutney; while tomato
sauce, catsup and chill sauce are
unexcelled for serving with baked
beans, fish, or as an added ingredient
to salad dressing.
Tomato conserve, butter and honey
may prove novelties to the majority
of housekeepers, but eaten with hot
biscuits or used as a sandwich filing
they are sure to prove popular.
In cooking tomatoes a graniteware
New-York tribune., 1920-08-22

prepare at home. Their rent has
been raised only S. month in
three years-to $40 a month, to be
exact-while Mrs. Prye's rent has
been boosted $50 month in two
years. Mr.. Prye's salary is what it
was ten years ago. All statesmen in
has line are getting Just what they
got ten years ago--and it is a good
line, but, unfortunately, not one of
unusual profits.
"Seraphy" protested Mrs. prye
at the first sight Of the child's silk
legs, "you shouldn't wear silk stock
ings! They're much too fine for
any little girl, and especially for
one OF your age who goes to school
every day and washes dishes every
evening It's terribly extravagant!"
Il likes the feel of them on NAH
legs" says Seraphy, calmly. "When
you're payin' me s. week just as
soon as school closes (Seraphy is
New-York tribune., 1920-08-22
Special Cuts of Lamb
Silk Stockings and Social Standing

IN THE suburb where Mrs. Prve
lives-for she went to the sub
urbs to obtain low rentals and other
things (and didn't get. them i'm
this suburb, I say, general house
workers are asking (and getting)
$50 month without the wash.
Mrs. Prye cannot afford that. She
wishes she were back in New York.
She has tried divers and various
schemes, all failures, to secure and
keep help at the price she can af-
ford, and at the present time she
has little colored girl, aged
twelve, who comes every day at 5
and leaves at 7, with leisurely in
terval for eating the contents of
the larder. She washes the dishes
and scrubs the kitchen floor {once
in while) for So a week. Mrs.
Pl'ye can just afford that--with the
added cost of the contents Of the
New-York tribune., 1920-08-22

very confidently I'm going to wear
them eb'ry day!"
"Seraphy! And your mother toiling
over the washtub every day! You
should save your money and help her"
ooh, she buys nah silk stock
lns!' answers Seraphy. "She
wouldn't think OBJ lettin' me 20 to
Sunday school no noah without silk
stockins."
Seraphy preened her little black
shoulders. "Eb'rybody wears silk
stockins in our church." she says.
Sister Hopkins, friend of NAH
mothers, came to church Sundays
in cottons an ev'ry one stared so
at her she jest materially had to buy
silk ones"
"You see," wound up Seraphy,
Struggling, 'us cofored people hab
to show pride in our race, too!
White folks wear silk stockins!"
Jane Gray.
New-York tribune., 1920-08-22

nate layers Of the two vegetables
until the dish is filled. Pour over
two tablespoonsful Of onion juice,
cover and bake in a moderate oven
for twenty minutes. Then uncover,
lay thin strips of bacon over the top
and bake until the bacon is crisp
and brown. A little chopped green
pepper may be added with the to-
mato if desired.
Deviled Tomatoes
Chill the tomatoes thoroughly, cut
in rather thick slices and rub in
we'll on both sides a mixture made
from one tablespoonful of French
mustard, half a tablespoonful of
Worcestershire sauce, one teaspoon
full of sugar, half a teaspoonful of
salt, quarter Of a teaspoonful of
paprika and few grains of cay
enne. Dip the slices when prepared
in corn meal and saute in bacon fat.
Serve very hot.
New-York tribune., 1920-08-22
How to Serve 'Love Apples for
Breakfast, Luncheon and
Dinner

scant quarter of a cupful of corn
starch, the strained tomato pulp and
cook, stirring constantly (over hot
water) for seven minutes. Cool
slightly, stir in one beaten egg and
pour into buttered pan. Chill, cut
in squares or oblongs, egg and bread
crumb and fry in a deep, hot pan.
Drain on brown paper before
serving.
Alabama Tomato Salad
Peel four tomatoes, remove the
centers from each, sprinkle with
salt and invert on the ice to chill.
Mix together two slices of chopped
green pepper, one small minced
onion, half & chilled cucumber cut
in dice and a tablespoonful of
chopped nut meats. Moisten with
mayonnaise dressing, fill into the
tomatoes and arrange in lettuce
cups. Garnish the top of each with
large sprig of parsley.
Green Tomato Pie
Cook together three-quarters of
cupful each of chopped green toma-
toes and apples and place in
saucepan with scant half cupful
of seeded raisins, a quarter of
cupful each of corn syrup and brown
sugar, two tablespoonsful of melted
beef dripping, one tablespoonful of
lemon juice, two tablespoonsful of
cold water, a scant half teaspoonful
of salt, three-quarters of teaspoon
full of ground cinnamon, one-quar-
ter of teaspoonful of ground mace
and nutmeg and a quarter of cup
full of grape juice. Simmer slowly
for one hour and use when cold as
filling for one large pie. This
mock mincemeat can be made in
quantity and sealed air tight as for
canned fruit. If the apples are very
sour a little more sugar may be
required.
Tomato and Cheese Souffle
This may be made from thinned
canned tomato soup or stewed sea-
soned tomatoes (strained) may be
utilized. Place in a bowl half a cup
full of coarse, grated bread crumbs
and pour over them one cupful of
the seasoned tomato mixture. Let
stand for fifteen minutes and add
half cupful of finely grated cheese
New-York tribune., 1920-08-22
Tomatoes in the Soup, the Salad, the Pie and the Can

and half teaspoonful of Worces-
tershire sauce. Mix we'll, stir in the
beaten yolks of three eggs and fold
in the stiffiy whipped egg whites.
Pour quickly into a CREASED souff1e
dish and bake about thirty minutes
in moderate oven. If baked in in
dividual dishes, fifteen minutes is
the correct time allowance.
Escalloped Tomatoes and Corn
With Bacon
Cut six tomatoes in slices and
cook for three or four minutes in a
little hot vegetable oil. Then lift
out without breaking and lay in
layer in buttered baking dish.
Sprinkle with salt and paprika and
tiny bit of sugar, dot with bits of
bacon dripping and cover with a
layer of fresh corn pulp. Season
this with salt, paprika and more
dripping and continue with alter
New-York tribune., 1920-08-22

larder and the milk that Seraphy
demands with her meals.
On Sundays Seraphy deigns to
come for half an hour-long enough
to eat Sunday dinner and pile the
dishes away for washing on Mon
day. She wears on these occasions
silk stockings. Not near silk or veg
etable silk, mind you, but honest-to-
goodness real silk ones, that have
cost So or $4 a pair. To date she
has had on one navy blue pair, one
bronze pair, one black and one
white. MRS. Prye has had her oniy
four weeks.) They are all new
stockings.
Now, Seraphy's mother and sister
do days work, for which they de-
mand (and get) $4.10 day for
working from s till o'clock. Their
breakfasts and luncheons are given
to them in their daily places, and
they have only a daily supper to
New-York tribune., 1920-08-22
By Florence Taft Eaton

EN spite of all that may be said
in favor of simple Sunday din
ners, there is something to be
argued in favor of celebrating the one
day the family spend together with
the air of festivity and comfort con-
nected with hot roast.
am no believer in the Sunday
spread that takes all of the morn.
ing time Ito say nothing of a part
OF Saturday, of mistress or maid
20 prepare, and all of the afternoon
and perhaps the night-for the
family to get over; but I do believe
the conventional dinner of a roast,
simple hot vegetables and an as-you-
likc-lt dessert is the best and most
healthful meal for the Sunday family
dinner. And it is not "fussy."
TO begin with, the very word
"roast" is attractive! So rich and
palate provoking-suggestive of
tempting fiavors and rich juices.
And practically it is so convenient
for even small family to shave a
leftover in the house" The size of
the ordinary roast is, however, pro-
hibitive for small family, as even
the most accommodating and easily
pleased tire of too-long-lasting leg
Of lamb Or cut of beef, however
nttractively served or disguised.
And the conventional roast, simply
"s.nalled" is dry and poor.
New-York tribune., 1920-08-22
Mixed Melons

THE first response to the call for
"Affinities for the Cantaloupe' in
last Sundays Institute came in
promptly. 1t seems to be a strictly
family party, but the three melons
may get along together and the sug'
gestion sounds good:
Halve the cantaloupe as usual and
take out the seeds. Line with llt-
tie sugar to bring out the flavor.
Then fill with chilled watermelon
balls cut out with the vegetable
cutter. Dust with powdered sugar
and serve as a first course at din
ner. This is not expensive, especial
ly if watermelon has been served as
a dessert the preceding evening ana
a portion of it put aside from when
to scoup the balls.
Another variation of this is 70
serve honey dew melons cut in boat
shape pieces, and with their centefs
garnished with watermelon and can
taloupe balls. This can be USED
either as a first course or dessert
and with the watermelon in the
house it is only necessary to pur-
chase one honey dew melon, when
can be cut into four or six pieces
and one small cantaloupe from when
to cut the balls. This is inexpensive
to serve from four to six people.
r. M. f., Brooklyn, N. \.
New-York tribune., 1920-08-22

lily is, for the nonce, smaller than
usual. Both divisions make very
nice little roasts. If the leg is larger
six or seven pounds it di-
vided in the middle, slice of outlet
taken out to be broiled (most de-
licious), and, if you wish, try the
same teamwork with a friend as to
the two small roasts remaining.
If you want very cheap and
small roast, but one which is both
rich and appetizing, have a breast
of lamb boned, rolled and tied,
dredge with salt, pepper and flour,
and roast very quickly in a hot
oven, turning and basting often.
Two breasts may be rolled together
if one is too small. Keep skewers in
when it comes to the table and carve
New-York tribune., 1920-08-22

naming liquid. Lest one should be
deferred from trying the above
recipe by the amount of butter
called for, it may be suggested that
a little minced salt pork or fat Of
the veal mag be used in connection
with a small amount of butter
one tablespoonful or so--to give
flavor and color. Do not be so lavish
with other fats, however; use only
enough to brown the meat and
onions lightly.
New-York tribune., 1920-08-22
Tomato Pickles, Conserves and
Condiments
Tomato Honey

Tomato Honey
Cut ripe tomatoes in small pieces
and for each pound of vegetables
allow the grated yellow rind and the
juice Of one lemon. Barely cover
with water and cook in granite
ware saucepan until the water has
almost evaporated and the vegetable
is very tender Strain through a fine
sieve, measure the pulp and allow an
New-York tribune., 1920-08-22
The Filiet

"We never have roast except
when we are fortunate enough to
have company" is a remark / have
often heard in families consisting
of ono or two members. Oh, those
melancholy famJies(?) Of one men,
Der!
Here are few roasts-real roasts
New-York tribune., 1920-08-22

pan is recommended, owing to the
acid which the tomatoes contain, and
when vinegar is used as one of the
ingredients weaken it slightly if
very strong, or the strength Of the
vinegar will "kill" the natural to-
mato flavor which you are trying so
hard to preserve.
New-York tribune., 1920-08-22

grated horseradish and seal boiling
hot in alright jars.
Ripe Tomato Conserve
Remove the skin from eight toma.
toes and cut in small pieces. Weigh
the fruit and allow half the amount
Of granulated sugar. Place in
preserving kettle and add the iuice
of two oranges and two lemons. half
teaspoonful of ground cinnamon
and a quarter of a teaspoonful Of
ground mace. Let simmer until
thick and when almost cooked stir
in four ounces each Of candied
lemon peel and preserved ginger cut
in tiny strips and three-quarters of
cupful Of seeded raisins. Store the
same as jelly or marmalade.
Tomato Chutney
Peel sufficient apples and green
tomatoes to make seven ounces each
when chopped. Cover with two
cupsful Of strong vinegar, add four
ounces Of sugar and simmer until
the fruit and vegetables are soft
enough to be beaten to a pulp. Pass
through the meat grinder four
ounces Of seeded raisins and three
ounces each of garlic and white
onions. Turn into q large chopping
bowl and with a wooden potato
masher crush with three ounces of
salt, a quarter of an ounce of cay
enne and two ounces of mustard and
celery seed. Cool the cooked mix
ture, combine with the crushed in
gradients and store the same as jelly.
Half teaspoonful of curry powder
may be added if the favor is liked.
Tomato Butter
Use either the red or yellow to-
matoes and allow two peeled apples
for each quart of the tomatoes. Peel
the tomatoes, cut in small pieces,
place with the apples in a presery-
ing kettle and half cover with water
or cider. Add for each ten pounds
of the fruit and vegetables half an
ounce of stick cinnamon, half an
ounce of ginger, a quarter of an
ounce each Of mace and whole cloves,
two and half pounds Of sugar and
a cupful of corn syrup. Tie the
spices in a bag and simmer for three
hours, stirring frequently. Store in
stone crooks.
New-York tribune., 1920-08-22
BY Virginia Carter Lee

wv THEN tomatoes are to be
wv used raw they should al
ways be carefully peeled
This may be done with very sharp
knife if one is expeditions, the fam
lily is small and the vegetable is
large, solid and n1eaty. The medium
sized fruits should be placed in
wire basket, lowered for a couple
of minutes into boiling water, then
plunged into cold and the skins will
peel off easily. Do not let them
stand and chill Immediately.
IN cooking tomatoes the addition
Of little sugar is, l think, great
Improvement. The taste of the
sugar is not apparent and it seems
to bring out the natural flavor of the
vegetable. If spice is added, cinna-
mon and cloves should have prefer
ence, and bacon or pork fat melted
and added to any tomato dish is
quite as good if not better than oleo.
When tomatoes are baked use the
small shirred egg dishes for holding
them. Cooked in these they keep
their shape better, and every particle
of the juice is retained, instead of
escaping into the large pan.
Daily Uses for Tomatoes
Baked Tomatoes
Hollow out medium sized toma-
toes and sprinkle lightly with salt.
Chop the removed pulp, add half the
quantity of bread crumbs, half
finely minced onion, two minced
slices Of green pepper and half
teaspoonful of chopped parsley. Sea-
son with little salt, noisten with
melted bacon dripping or oleo and
fill into the tomatoes. Place in
creased baking dishes and bake in
a moderate oven until the tomato
shells are tender.
Tomato Croquettes
Place in a saucepan two cupsful
of sliced tomatoes, two slices of
onion, a bay leaf, two peppercorns,
one and half teaspoonsful of sugar,
half teaspoonful of salt and one
quarter of teaspoonful of paprika.
Cook for ten minutes and press
through a sieve. Melt three table
sponsful of shortening, add one
New-York tribune., 1920-08-22

equal quantity of heated granulated
sugar. Cook until Of the desired con-
sistency, being careful that it does
not burn, and seal as for catsup in
alright bottles.
Sweet Picked Tomatoes
Cut in quarters one peck of toma-
toes, not overripe, and add two
chopped small white onions and one
small minced red pepper without
seeds). Place in a preserving ket-
tie with three cupsful of mild vine.
gar, two cupsful of brown sugar, two
tablespoonful of salt, one teaspoon
full each of ground cinnamon and nut
meg, and half a teaspoonful each of
ground cloves and allspice. Simmer
slowly, lifting out the tomatoes
when tender and pack in sterilized
jars. Boil down the syrup slightly,
fill the jars to overflow and seal as
for canned fruit.
Tomato Sauce
Slice two pecks Of tomatoes and
three large peeled onions. Place in
a preserving kettle and add a quar-
ter of a cupful each of sugar and
corn syrup, three-quarters of a
quart Of mild cider vinegar, two
green peppers, finely chopped, bay
leaf, half teaspoonful of whole
cloves, two broken sticks of CHINA
mon, half a teaspoonful of whole
allspice, half nutmeg and half
teaspoonful of celery salt. Let sim
mer until quite thick, strain and seal
air tight as for catsup. This is par
ticularly good to use with fish or for
seasoning soups.
Portland Green Tomato Pickle
Cut green tomatoes Zone peck) in
slices one-quarter of an inch thick
and also slice one dozen peeled white
onions. Arrange the vegetables in
layers, sprinkling salt between, and
let them stand overnight. In the
morning drain off the brine, place in
a preserving kettle and add mild
vinegar to cover with four shredded
red pepper pods, two tablespoonsful
Of celery seed, one tablespoonful of
mustard seed and one cupful of
mixed whole spices. Simmer for ten
minutes, stir in one tablespoonful of
New-York tribune., 1920-08-22

spinach would be appetizing accom-
paniments; or tiny new whole
ouions, dressed with a little thick
cream instead of butter, and new
potatoes with melted butter and
minced parsley. At the last minute
surround the roast" plentifully with
sprigs of cress.
Special Cuts of Lamb
have before suggested a differ
ent-from-ordinary cutting of a leg
of lamb, but it is worth repeating.
A small leg may be halved, making
two small neat roasts, one of which
may be cooked Sunday and the other
kept in the icebox until two or three
days later, thus affording two choice
meals; or, as l have done myself,
divide with a neighbor if your fam
New-York tribune., 1920-08-22

Friday
BREAKFAST
Sliced Peaches with Dry Cereal
Scrambled Eggs with Tomato Catsup
Raised Rolls Coffee
LUNCHEON
Baked Tomatoes
Blackberry Tarts
Kye Bread Grape Juice
DINNER
Boiled Halibut, Egg Sauce
Parsley Potatoes Green Peas
Vegetable Salad
Green Tomato Pie
New-York tribune., 1920-08-22
Pork and Pot Roasts

Roast fillet of pork is very fine.
Get your dealer to cut out fillet for
you of desired weight. If no fat
adheres, lay one or two thin slices
of fat over it. Roast very thor
oughly, basting often. When nearly
done, sift with fine crumbs and give
final browning, after a last bast-
ing. When served, place two roasted
New-York tribune., 1920-08-22

and cored apples at each end or
garnish with fried apple if pre-
ferred.
rot roasts, even on Sunday, are
not to be despised. Buy about four
pounds Of round beef in 'chunk."
not slice, lard with small strips of
salt pork, dredge with salt and pep
per. brown quickly all over, adding
two or three small onions the last
few minutes, nearly cover with boil
ing water, add a carrot, turnip, to-
mato and one bay leaf and cook
slowly in a medium oven until ten
der, uncovering and letting the
water reduce the last part of the
time; turn once. This beef pot
roast should be cooked in a pan not
much larger than will accommodate
the meat, so that there will not be
too much water used. Make a sauce
of the broth.
Florentine Veal Pot Roast
For this have four pounds of lean.
clear meat cut from a leg in as
nearly cubical shape as possible.
In a deep stewing pan brown d
dozen small new onions in as much
butter as you can afford. Remove
them and put in the meat, which
has been dredged with salt. Brown
quickly all over, being very careful
not to let the butter scorch. The
recipe, as originally given to me,
now directs that, having used all
the butter that can be afforded.
more shall be added while the meat
IS browning. Replace the onions,
add about a pint of boiling water
and cook in a good oven until very
tender, turning once or twice and
removing the cover the last part
Of the time.
Take out the onions when per-
fectly tender and reheat for gar
nish; make sauce with the re-
New-York tribune., 1920-08-22

is also fine with salads instead of
the expensive barbecue.
Grown roasts Of lamb are very
expensive--largely on account of the
labor involved in preparing them;
the same number of chops, unsepa-
rated makes delicious roast; or as
many chops may be ordered as
wished
New-York tribune., 1920-08-22
A Substitute Barbecue

In currant time, instead of using
up your little remaining or very
new Jelly, stew pint or so of fresh
stemmed currants quickly with one
third their weight of sugar Cor to
taste), Glove or two, a bit of stick
cinnamon and tablespoonful of
vinegar for about fifteen minutes
and serve, chilled, with the lamb.
Currants so prepared make one of
the incest meat accomplishments pos
slble. l can a number of pint jars
OF this each year for winter use: it
New-York tribune., 1920-08-22

with which small families may re-
gale themselves at any time. To be-
gin with, the fillet of beef is not
an unduly expensive small roast for
a small family. Weighing from two
and one-half to three pounds only, it
S, however, solid meat with no waste;
and, we'll cooked and skillfully carved,
it is nutritious and, of course, de-
licious, and lasts we'll. Lard it, to
supply little richness to the fat
less meat, and roast in a very quick
oven, basting often.
know of a family of two in which
the mistress is an excellent econo-
mist, as well as one of the best of
cooks, where the tlllet often serves
as Sunday roast and is regarded
as both economical and delectable.
The next day it is served cold, very
thlnly sliced, with parsley garnish
and horseradish sauce, accompanied
with creamed potatoes and new peas,
oeets or carrots; or with hashed
brown potatoes and creamed onions.
Or make it the main dish of cold
supper, the vegetable portion consist
ing of the very best potato salad
you can make surrounded with
ring of peas, the latter dressed with
mayonnaise.
Steak Roast
Order your usual steak-sirloin.
porterhouse or rump--having it cut
at least two inches thick. If the
rump, ask the market man to give
you half of thick 1.-TWO and
half inch) slice, arranging to serve
some other customer with the other
half, as a whole slice Of very thick
rump would, Of course, be too large
Roast either of these steaks in a
very hot oven, basting with the drip
pings, and when serving, carve in
thin slices. You will find this most
delicious. Macaroni with cheese and
New-York tribune., 1920-08-22
The Most Put Up Of Fruits as
Conserve, Pickles or
Sauce

equal quantity of heated granulated
sugar. Cook until of the desired con-
sistency, being careful that it does
not burn, and seal as for catsup in
alright bottles.
New-York tribune., 1920-08-22

in thin slices from the end. There
is nothing like peas to serve with
any cut of lamb. New potatoes, in a
cream sauce, are also most tempt
ing.
New-York tribune., 1920-08-22

Saturday
BREAKFAST
Sickel Pears
Waffles with Cinnamon and Sugar
Coffee
LUNCHEON
Halibut Timbales with Tomato
Chutney Sauce
Peach Whip Finger Rolls
DINNER
Corn and Tomato Chowder
Braised Breast of Mutton
Carrots Rced Tomatoes
CantalOupe
New-York tribune., 1920-08-22

Sunday
BREAKFAST
Loganberry Juice
Frizzled Smoked Beef Rolls
GrilIed Tomatoes Coffee
LUNCHEON OR SUPPER
Tomato Bread Soufiie
Brown Bread Sandwiches
Grape Juice Punch Nut Cake
DINNER
Jellied Chicken BouiIlon
Broiled Hamburg Steak with Mushrooms
hashed Brown Potatoes Green Corn
Tomato Butter sandwiches
Combination Salad
Peach Ice Cream
New-York tribune., 1920-08-22

Thursday
BREAKFAST
Chilled Watermelon
Tomato Croquettes Cream Toast
Coffee
LUNCHEON
Drowned Vegetable Hash
Iced Fruit Tea Biscuit
Ripe Tomato Conserve
DINNER
Tomato Bisque
Broiled Kidneys with Bacon
Portland Green Tomato Pickle
Egg Noodles with Brown Sauce
Watercress Fruit Snerbet
New-York tribune., 1920-08-22

grated horseradish and seal bojl;ny
hot in alright jars.
Smyrna times., 1920-06-09

Smyrna folks rejoice with other
communities all over the nation that
the United States Supreme Court has
rendered a decision upholding the con-
stitutionality and enforcement of the
Prohibition Amendment. To temper
ance folks in particular a favorable
Cecision was expected and since the
court was unanimous in its opinion it
strengthens their hope that this nation
will stay "dry" and that all States will
gradually fall in line with upholding
and enforcing the provisions of the
law.