davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1920-09-12

nanas blends with the acid Of the
cherry, and in combination with
salad dressing and cream makes D
dish which seems more rightly
placed in the dessert class. Hollow
out part Of the interior Of the BE-
mana without breaking it. Stun
with cherries which have been pre-
viously pitted and filled with pieces
of candied pineapple. Lay On les'
tuce and cover with mayonnaise
which has been diluted with cream
Sprinkle crystallized ginger over sno
top.
Peanut Butter Cookies
Beat one-half cupful of peanut
butter and two tablespoonsful Of but
ter to a cream. Add one-half cup
full Of sugar and one-nalf cupful OF
corn syrup. Add one egg beaten
lightly, together with one-half cup
full Of milk and two cupsful OF fioof
which has been siftcd with four tea
spoonsful Of baking powder. MIX 70
a dough and roll out.
Peanut Butter Pinwheei
Work two tablespoonsful OF 1s'
into two cupsful Of -four which mas
been sifted with four teaspoonstui o.
baking powder and one-halt ses'
spoonful Of salt. Mix to 9 dough
with about three-fourths Of Guy
full Of milk. Roll out lightly to aoous
one-half inch in thickness. Spreaa
with very thin layer Of pesha'
butter and small pieces Of Cah'0a
ginger. Roll up like a jelly roll sns
cut in one-half inch slices. Fa'
them In q buttered cookie pau ~
that they will not touch. ssBske ID
hot oven twenty minutes. Il
New-York tribune., 1920-09-12

light and fluffy. If the oven is too
hot when putting in the layers,
would that be the cause? How hot
should the oven be for layers? Here
Is the recipe: One cupful of sugar
creamed with one-half cupful Of but
ter or other shortening, one cupful
Of milk, two eggs, about two cupsful
OF flour and two teaspoonsful of
baking powder. Some recipes say
beat eggs separately and advise all
sorts Of extra work, and I find the
more fuss the worse the result.
How to Handle Layer Cake
YOUR recipe seems to be correct.
We believe, however, that it
would be satisfactory if you used
only five or six tablespoonsful of
butter instead of eight, or one-half
cupful, as you say. This amount
OF butter and one and one-half cups
full OF -four might be better.
Do you always sift your -four very
lightly before measuring and then
once or twice afterward to insure
delicate, light cake? If sou do
not, especially if you are using a
soft wheat -four, it will "pack" and
give too stiff cake. Much depends
on measuring -four and on it's nat
ure. A soft wheat -four should be
used in thinner batter. Most cakes
are too stifR and bready or too rich.
We always place our cakes in q
cold oven and then allow it to heat
up to moderate 1880 degrees) dur
ing the twenty to twenty-five min.
utes Of baking. You can place cake
IN slow oven, at $50 degrees Fab
renheit.
1t is not absolutely necessary to
beat the eggs separately, but we gem
orally do, as lighter, more delicate
product 10 the result.
4.-Please tell me also, IL Won
can, what is sorghum?
Sorghum
THIS isan Indian cereal nlant hrt
It's stalk, like the sugar cana.
holds sugar juice and the Depart-
New-York tribune., 1920-09-12
From Alligator Pears to Portable Ovens
Y. Tribune Institute Staff.

N. Y. Tribune Institute Staff.
Gentlemen: (which we "aim't,"
beimg perfect ladies all of s&s, auth
the exception of the engineer.-Ed.
note.l
How are alligator pears used?
think have eaten them in q salad,
but do not know how it was pre-
pared. Is the hard stone inside put
to any use? L have a number Of
cook books, but cannot find single
recipe for the above In any of them
The Alligator Pear
A LL1GAToR pears are an unusual
fruit food because of the large
amount Of fat which they contain
10 per cent, where other vegetables
and fruits have only or 2 per cent.
French dressing highly seasoned is
served with them rather than may
onnaise. Grape juice used instead Of
lemon or vinegar is very good and
the fruit may be merely halved and
the dressing put in the space left by
the seeds.
They can be made into a sweet
salad or combined with vegetables.
The fruit is cut in halves, the large
seed removed and the flesh scooped
out and placed on lettuce leaves in
the dressing. When using for sweet
salad combine with little preserved
ginger or pineapple or tangerines
with the sweetened French dressing.
For vegetable salad try mixing with
either one-third as much chives o.
watercress together with q few
sliced radishes, diced beets and Gu
cumbers. The stone is Of no use.
The avocado is served as cock
tail in California, where it grows.
with o thin, highly seasoned mayon-
naise. Scoop out the flesh in spoons
full, chill, and marinate thoroughly
with the following dressing, and you
have the avocado cocktail as it Is
served at the Los Angeles Athletic
Club:
To two tablespoonful of nayon-
naise add two Of vinegar, two of
olive oil and half teaspoonful of
sugar. Use salt, white pepper and
paprika to taste "a good deal of
paprika Is recommended), and blend
thoroughly in q mixing bowl rubbed
with garlic. (Reprinted.)
2.-Can you tell me why my bread
puddings and custards that arc
baked in q pan Of water always fall
New-York tribune., 1920-09-12
Fall Fruits Put Away Safely
For the Winter Time

A PPLEs and pears FOR preserv-
ing should be selected from the
zrm, juicy varieties, sold under the
name Of cooking fruits, as the eat
ing varieties generally cook to dry
mush. without any taste or flavor.
Ounces always require long cook
ing, and although the skins may be
used in Jelly making, the seeds
must never be included. These con-
tain @ substance that, when heated,
becomes like q mucilage, and the
mixture will resolve itself into q
Topy, syrupy mass instead Of jelly.
Ounces and apples are sometimes
combined In preserving, but in this
event the ounces must be parboiled
before adding to the apples. The
combination Of the two flavers is
very good.
Bartlett pears are the variety to
be selected for canning. and this 10
the only eating pear and the only
method Of preserving in which an
eating pear is put up" In canning
pears, add few slices Of lemon and
9rom aix to sight cloves for each
quart jar. This seems to bring out
the pear flavor without overpower-
ing it.
In che following tested recipes are
suggestions for putting up these pop
uJay autumn fruits.
Connecticut Pear Chips
Peel hrns juicy pears and slice
in small pieces. TO each pound Of
the prepared fruit add three-quar-
ters of pound Of sugar, one thinly
diced lemon and o quarter Of o
poand Of capitalized ginger cut In
bits. Psrbosi the lemon FOR Ave
tninasss before slicing and arrange
oil the ingredients. In layers In q
New-York tribune., 1920-09-12
Old Favorites Among the Fruits
Develop New CHAINS When
\ Spicily Served

sugar syrup, fiavoring with lemon
and bit Of root ginger, until the
fruit looks clear. Drain, chill on
the ice and stick with strips Of
blanched almonds. Arrange slices of
sponge cake in individual dishes,
pour over a few tablespoonful of
chilled boiled custard and lay two
halves of the pear on each portion.
Garnish with mound of sweetened
whipped cream and top with a
square Of ounce jelly.
In making the apple betty with
cheese, follow your favorite recipe
and dust o'2r the apples a very
light dusting Of grated cheese. Two
tablespoonsful Of grated cheese is
enough for q large pudding. The
New-York tribune., 1920-09-12

after being taken out of the oven?
Also, I make nice fluffy omelets, just
plain egg omelets, and by the time
| carry them from the kitchen to
the dining room they fall, no matter
how careful / am to have the plate
hot or carry it in the omelet pan,
covered or uncovered. Nothing
matters, it simply will fall.
Falling Omelets
1T MAY be that your proportions
Of liquid and egg are not correct.
For four eggs use three-quarters Of
a cupful of milk. One-half teaspoon
full of baking powder may help. Or
when incorporating the stifAy beaten
egg white with the moist ingredients
sufficient care is not taken.
1t is important that the air cells
be not broken, and this necessitates
very careful handling, i. e., fold the
eggs In with light hand. Another
very important precaution is that
the oven be exactly the right tenn
perature. 1t should be moderately
slow (26O degrees to 800 degrees)
during the baking process, 50 tllBt
the omelet or souff1e or pudding rises
slowly and uniformly and the top
crust is stiff enough to hold it's
shape. The top Of a souffle or bread
pudding should resemble the top Of
an angel food or sponge cake.
An omelet should be very gently
cooked until we'll risen and then
placed in the oven for q few minutes
so that its exterior will be stiff
enough for the omelet to stand at
least until it reaches the dining
room. Also protect it from drafts
and do not let 1t cool quickly. Let
1t stand on the open oven door when
removed er turn off the heat and al
low It to stand in the oven with the
door open for few minutes before
removing.
3.-In baking layer cakes, using
an old tried and tested recipe with
which I always had good luck, Of
late tho layers sesuse to turn out
New-York tribune., 1920-09-12

ment of Agriculture made a great
effort to have it grown as a source
Of syrup. The sorghum is more
hardy than the sugar cane and will
grow from Florida to Maine. 1t
has very distinctive flavor which
is liked by some and not by others.
being rather more acid than the
cane product. 1t contains about 40
per cent sugar and % per cent of
inverted sugars (partly digested by
natural acids) and per cent of
gums and extractives, whereas aver
age cane sugar syrup would have
only l per cent Of minerals, 81 per
cent Of sucrose and only II per cent
Of inverted sugars. Sorghum syrup
is very wholesome product II prop
erly made, but it needs to be care
fully purified and manufactured.
5.-Do you know of any small
oven that can be set on one gas
flame if one wants to bake just a
few buns or pie instead of heating
the regular oven? l imagine the
small oven would be a gas saver.
Don't you think so? Hoping that
am not asking too many questions,
and thanking you very kindly in ad-
vance for any advice you can give
me on these matters.-F. r., Tomp-
kinsville, S. I.
Small Ovens Wanted
I'm REGARD to small portable
ovens we have two excellent ones
which have been approved in the
Institute and which come in sizes
for one and two gas burners. They
are, as you suggest, of the greatest
convenience and save both heat and
time for small cooking operations,
such as baking the baby's potatoes.
making a few custards or baking
pie or one vegetable when one is
70 have an otherwise cold dinner.
The ovens that we have tested and
approved are the Bolo, made by the
Griswold Manufacturing Company,
Erie, Pa, and obtainable at Macy's
department store, Hearn's depart
naen& store and from A. Hauptman.
23 Leonard Street, New York City,
and the Lady Elgin Oven, made by
the Elgin Stove and Oven Company
Elgin, ILL.,, which may be bought
from Beh & Co., 1os Franklin
Street, New York City.
New-York tribune., 1920-09-12
Compotes, Salads and Dessest
From the Three Leading
September Fruits

cupful of rich boiled custard, sweet,
ened and favored with vanilla sv
tract, and fold in half q mint A.
chilled double cream, whipped sol,d
Taste to see If it is sweet snen.A
and freeze slowly as for ordinar,
ice cream. Mixtures to be froxen
should be sweeter than IL eaten
without freezing.
Apple Normandy Pudding
Peel, core and chop six anal,
cooking apples and mix with sjr
ounces OF sugar, six ounces Of broad
crumbs, half 8 teaspoonful a.
ground cinnamon, one saltspoensul
of ground cloves, the Juice Of ons
lemon and half a cupful Of sraus
juice. Place the mixture in q vail.
CREASED mold and steam for thrss
hours. Serve with a Soamy or hard
sauce. Cider may be used IN rlaes
Of the grape juice.
Russet Pear Salad
Peel two large russet pears, cut
in halves and remove the eorea
Fill the centers with a mixture of
two tablespoonsful of chopped prs.
served ginger, seeded grapes and
sufficient mayonnaise to moisten.
Arrange in nests of curIed celery
straws, laid ON crisp lettuce leaves
and pour over a dressing made
from four tablespoons Of vegetable
oil, one teaspoon Of sugar, q few
grains Of salt and two tablespoons
OF lemon juice.
Spiced Ounce Compete
Peel, cut in halves and remove the
seed centers from six ripe quinees.
then cut In thick slices. Put the
washed peelings and cores into a
saucepan, add one quart Of cold
water and cook for ten minutes.
Strain, add the ounces and simmer
until tender. Take out the fruit,
boil down the liquid to one large
cupful and add half a cupful Of mild
vinegar, one small cupful Of brown
sugar, one broken stick Of CHINA.
mon, ten whole cloves, four blades
Of mace and haif a nutmeg. Simmer
for eight minutes, put in the quin.
ces, cook for eight minutes longer
and remove from the fire. Let stand
for twenty-four hours, remove the
spices and it is ready to serve. This
is particularly delicious to serve
with dried fish OK cold meat.
Apple Compete With Ralsins
Use juicy, tart cooking apples,
peel, and cut In quarters. Four large
apples, cover with cold water, place
in shallow, wide saucepan and add
half q thinly sliced lemon and half
a cupful of seeded raisins. Bring 10
the boiling point and simmer until
the apples look clear, removing
each as soon as it is cooked. Add
for each large cupful of the remain
ing mixture (water, lemon and
raisins) half a cupful Of sugar and
8 little grated nutmeg. Boil down
for eight minutes and pour over the
fruit.
New-York tribune., 1920-09-12
Seasonable Salads and Peanut
Crisps to Go With Them

THESE fruit salads may we'll ap-
pear in the double role of salad
and dessert and make a well bal
anced course with the peanut pas
tries described.
Cingery Pear Salad
Fresh or canned pears can be used
in this salad. After pairing and
coring, if fresh ones are used, SIM
mer for few minutes in the syrup
from a can Of Canton ginger. Do
not allow them to get soft, however.
One of the small jars of ginger is
sufficient for about four persons.
Allow to cool. If canned pears are
used great care must be taken not
to cook them too much, so that they
will retain their shape. Allow one
pear to a person. Fill the cavity
"ASAA q ACW PICSGS OA Tile ginger
Cover with mayonnaise which has
been thinned with the ginger syrup.
Apricots instead Of the pears are
very good.
Another Pear Salad
Select russet pears If possible.
Pare, core and cut into halves. AL
low one pear for each person. Place
a large prune, opened and stuffed
with a preserved apricot, in each
half pear. Serve with mayonnaise
thinned with cream and sprinkle a
few chopped black walnuts over the
top.
Banana and Cherry Salad
A most attractive salad is made
from bananas and cherries. The
bland, heavy character Of the ba.
New-York tribune., 1920-09-12
BY Virginia Carter Lee

0UINCES, apples and pears
arc among the mid-Scptem-
~ ber 3ruits and they lend
themselves 70 so many delicious
dishes that they may be used almost
exclusively during the week without
the family firing Of them.
Apples and ounces, although be-
longing to the same family, differ in
the fact that the ounce being q
tough, tasteless fruit when un-
cooked, 1t is never served as 1t
comes from the tree, and even when
1t is cooked, It takes long simmer
ing to bring out the rich fruit favor
that seems to lie hidden under
most unpromising exterior.
In using both pears and apples
for cooking, it Is we'll to remember
that the eating varieties will never
cook we'll; the hard, juicy cooking
pears. (sometimes called late fall
and winter pears) and the tart
cooking apples giving the only sat-
aa8actory results.
''Specialties'' of Apple and Pear
For salads the russet and alli-
gator pears are unexcelled, and be-
sure that the fruit is thoroughly
chilled before serving. Sometimes a
Bartlett pear is used in salad
with combinations Of other fruits;
and In cooking pears a little pre-
served ginger, lemon or spice Is
great addition, seemingly emphasiz-
ing the pear taste.
Cinnamon, cloves and nutmeg are
the apples own spice and no mat
te1 in what way 1t is cooked, one
or more Of them, if only o pinch,
will give a delicious zest to the
finished fruit.
Crab apples are rarely used save
In the making Of jelly, as a spiced
relish OK stewed with sugar. The
favor Of the two latter dishes, al
though good, does not furnish con-
serve that can be recommended, as
the fruit is almost all core and skin.
The fruit completes, composed Of
the pieces Of fruit unbroken and
covered with rich syrup, are now
taking the place Of the old-fashioned
fruit sauces. For those, however,
who prefer savory strained apple
sauce, do not take the trouble to
either peel or core the fruit. Merely
wash the apples, cut in pieces and
proceed In the usual way. This saves
both time and trouble and gives a
larger amount Of sauce with a
gieher, more pronounced flavor.
{The straining Of the sauce removes
the unedible portions.)
A Medley of Suggestions
When making completes, cider,
grape juice or loganberry juice may
be substituted for part Of the water
in which the fruit is cooked. This
gives richer product, and the flavor
can be greatly varied with the Diff
2erent fruit Juices.
To make the pear tribe, peel four
medium sized pears, cut In halves,
and remove the centers. Cook in q
New-York tribune., 1920-09-12

made from two cups Of grated
apple, the grated rind and juice of
one lemon, one large cupful of
sugar, two beaten eggs, q quarter
Of tsaspoon9ul Of salt, one table,
spoonful Of melted butter and one
cupful Of thin cream. Fill into q
deep pie plate lined with pastry,
dust the top with ground cinnamon
and cover the top with strips Of
pastry. arranged lattice fashion
across the top.
New-York tribune., 1920-09-12

egg, the strained juice Of a quarter
of lemon and half cupful Of rich
milk. Cook over hot water for five
minutes and turn into a creased OBJ
long pan. Chill on the ice, cut in
squares, arrange the cooked ounces
on top and pour over the cooled
syrup. Garnish with sweetened
whipped cream.
Apple Ice Cream
Have ready one scsnt pint Of thick
apple sauce, sweetened and favored
with little cinnamon. Cool, add a
New-York tribune., 1920-09-12

HOW often do you serve hot
fruits, or fruit comp6tes, IS our
sister republic would call them?
And, by the way, we can learn as
much about the art Of eating-"what,
how and where"-from France as
we do about clothing ourselves and
the other artistries of life.
Roast fowl rarely appears in
France without it's salad and hot
compete Of fruit. And France is
New-York tribune., 1920-09-12

flavor is original and delightful.
Apple mullins may either take the
form Of wheat or corn bread mullins.
Make the batter in the usual way,
add half a teaspoonful more Of bak-
ing powder and a small cupful Of
chopped, peeled apples to the ordi-
nary muffin formula.
The appetizer Of pears with gin
ger jelly is made by cutting the
pears in julienne strips and mold
Ing In a lemon jelly, favored with
a little preserved ginger syrup. Bits
OF the ginger may also be added, if
New-York tribune., 1920-09-12

they are transparent but not brok-
en-. Lift out the pears, cook down
the syrup until like thin honey and
pour over the fruit. Remove the
cinnamon, but serve a lemon slice
with each portion.
Quince q la Conde
Peel and cut in quarters six ripe
ounces and stew slowly in water to
cover until almost tender. Then add
one cup of sugar and cook until the
fruit is transparent. Remove from
the fire, boil down the syrup quite
thick and favor with twelve drops
Of sweet almond extract. Have in
readiness one and half cups of dry
steamed Nice and add two table,
spoons of sugar, one lightly beaten
New-York tribune., 1920-09-12

the land Of the poulet! Roast meats
Of all kinds are much improved and
made more wholesome as we'll
when apple or pear compete is eaten
with them. Apple sauce and fried
apples are our nearest approach to
the compete and they are timely
and good indeed, especially with
duck in its richness, but the compete
is q good thing to remember when
the summer vegetables begin to
leave US.
Pear Compete
Use the large, firm, juicy winter
pears and allow one for each person
to be served. Peel the fruit, cut in
halves, but leave in the seed centers.
Place the washed peelings in 8 sauce
pan, add three cups Of water (for
four pears), four very thin slices
of lemon and broken stick of Gin
namon. Simmer for Ave minutes,
then add a half cupful each Of corn
syrup and sugar and cook for three
minutes longer. Remove the peel
ing, place in the fruit and cook until
New-York tribune., 1920-09-12

'h1S isan Indian cereal plant, but
It's stalk, like the sugar cane.
holds sugar juice and tho Depart-
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
REAL ESTATE FOR SALE
EARNS ard Land for Sale.

FARMS wanted for. our catalogue j
Thompson lirown. iil3 East Main street
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
Business Opportunities.

nin' ,ttopNEor saln AUTOMOBILES tire shop
good business. From 20. TO so gallons 81
gas 500 day. Located In the heart of tho
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
.IcSclry and Watches.

JEWELLERS -Jahukc Bros, 81. l.. Main ST
Watch makers. jewelers. etc.
RAILROAD WATcnES-Terrcil Bros. go
West TSroad street
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22

ISDERTAkEK wishes to buv ,-fuIiigb.J
business in town Of 900 TO : D0S in
habiiants with good tributary counirv AI-
hiesS. IL. w kyEcr. iiamshtirc ia
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
Real Estate For Exchange. 6

FOR SALE or EXCHANGE-is-r room
e-!ck.wiI pay !: per cent; will ex
ot kChmond. l.. l. ~ J. $ Uarvie 3l2
Mutual B.ds. Madison 56SG
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
Siluntiuns WanIc,i-J

DCSkkkEErER--A woman OF reG;lem n
Hishts Il position as housckcep.r Ulv
tIo children. Write Ncs. r. Boa - Dr.l.e'
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22

LIST your farms and city property with
Madison 5GS6.
LIST your farms and city propcrty with
L V Whitehurst & Co. 1919 r. Main
RICHMOND TRUST CO. capital 81 900 600
Real Estate Department. O. a. Hawkins
Manager.
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
Suburban For Sale.

We have for sale nice building sites with
from " To Q acres. only five miles OF the
city at station on H.. +. a. T. See or call
Us before the choice lots ar. gold. Room
doiph sig.
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
HOME.

Party moving to city
wants to purchase a 6 or z
room home on Church, Hill
or Highland Park. Give To-
cation and best price. Adj
dress E ia, care Times-Dis-
patch.
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
REAL ESTATE FOR SALE

Wantei--Iscnl Estate. 80
WANTED. to buy n homo in the Nest
End worth the money. TOi. care Times
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
REAL EST ATE FOR SIZE
Farms and Land for Sale.

IuiIplNG near Fourteenth and Main
a.
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
FARMS WASTED

Wanted. desirable stock. grain and grass
farms IN any section OF Virginia. especially
l,:edinont section Write us Tor Listing
banks at once. Just getting out ca;a-
luGue. Morton G. rhaihincr. First Nation
al Bank BuiiGinE
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
Lots For Sale.

Lor-scautiful lot. 1900 block Garland
Avenue 1860. Terms SIS cash. $40 per
month. me vcry best bargain in Rich
mond. Address ii. 73s. Times Dis
"ccpLAED UEiGHTS-Ev owner three
IarH" lots corner Bellevue and Thirty
FIRST. Address IL. r T.. Drewrys bluff Va
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22

HOUSE-Wanted, n c e
house and small acreage
near car line; good neigh
borhood; direct from owner.
X, 21l American National
Bank Building.
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
Wantcd-RcaI Estate.

FARM-W 10 buy farm within IL
miles Richmond. GIVE full description
and best cash price. Address Z, IA care
Times pispatch
Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-03-22
Machinery and Tools.

MACIIINERN-O 3i-inch Meador's corn
uIll: ono j. A. Vance circular rcsaw. ami
or" scven-inch moulding machine. Address
L. y. Parrish creWc. Va.
WE pEA!. in new and rebuilt machinery
III all kinds and sell under positive
guarantee liluford x Co.. Sol 500
North Fifteenth street. Phone Madison
E3I2.