davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1920-11-28

chocolate melted over hot water, half
a cupful of hot cream or top of the
bottle and a. teaspoonful Of vanilla
extract. Blend this mixture with the
cooked rice, fold in the stif11y whip
ped whites of two eggs and bake IN
moderate oven, using a buttered
souffle dish. Serve with sweetened
whipped cream. A few shredded
caisins may be added, if desired.
Oatmeal Pudding
Cook one and an eighth cupsful of
rolled oats in two and quarter
cupsful Of equal parts Of milk and
water for forty-five minutes, using
the upper part of the double boiler,
and adding one teaspoonful Of salt
When it has cooked for half an
hour add half a cupful each of
chopped seeded raisins and nut
meats, with four tablespoonsful of
sugar. Coo. slightly, place in serv-
ing dishes and top with a mound Of
sweetercd whipped cream favored
with minced candied orange peel.
New-York tribune., 1920-11-28

aome food so poorly and with so it,
tie imagination that distaste for it
IS created. Pasty, lukewarm cereals
are apt to drive children to long
ing for meats and sweets, for they
Acod little driving in those direc-
tons. A dry, well cooked cereal,
served with cream, or breads en-
riched and sweetcned by judcious
use Of dates or raisins satisfy taste
and promote health and economy at
the same time.
Any food however good, becomes
monotonous if continually served.
Children's appettes are often capri
cious and no more than their elders
do they eat lust to live"-they
want to get some fun out of it, tool
"Forced feeding" is neither pleasant
nor profitable. 1t is much better to
put little imagination into making
the desirable food also attractive.
Rotate your cereals and serve the
same cereals in different ways Fruit
juices instead Of cream are delicious.
Just keep in mind that becfstcak
has 20 per cent Of protein, but only
800 heat units per pound; and that
potatoes have only % per cent of
protein and Orlv NfQ baot n,;to oo,.
pound, and then look az what the
cereals have to offcr-1,70O to 1,40O
calorics-anl remember how much
cheaper they are than "meat and po-
toes" BESIDES
BARLEY has S.5 per cent of pro-
toin and ] ,514 calorics per
pound. Excellent as a
breakfast food, with dates
and in soups and broths.
New-York tribune., 1920-11-28
4 Scientific Death
For Cockroachcs

"a COMMERCIAL sodium fuorld"
are the words you want TO
speak if cockroaches arc to be ban
ished But say them to the nearest
druggist, not to the cockroach. With
dust gun or blower thoroughly
dust the shelves, tables, floors and
cracks, using the powder either plain
or diluted onc-half with -four. Uncle
Sam has experimental with this
cure death for reaches in bakeries
and lunchroorns, where the prob
lem is more difficult than in the
home, and finds that this pest, which
may descend upon the best Of house
keepers, car be ezterminated within
twcnty-four hours with very little
trouble ard none of the dangers
attending the use Of poisons like
hydrocyanic acid gas, which Ia often
effectively uDed.
New-York tribune., 1920-11-28

IS recipe sufficient for four per
sons: Heat one and one haif cups
ful Of milk. Melt four tablespoons
full Of butter, blend in carefully
four tablespoonsful Of aoar Add
to the scalded milk ard cock until
well thickeacd Just before remov-
ing from the FIRE add one-taif cupful
Of grated English dairy cheese.
Pour this over the potatoes, top
with buttered crumbs and bake.
So much depeAds or h Strength"
Of The cheese led 4 the indi-
viduai taste that It IS az. .-ult 70 De
exact ccrcernlnr the amount Of
cheese ncoded. The her. eaglish
dairy cheese vii eve aarh mere
Of q "tang' ana "ee further tsan
he more blaed tmer.caa rrod1et.
A Nc5ic expcr mo a-ion IS Is
sary. even with the most c@rs-a1l
directieus.
New-York tribune., 1920-11-28
CCOTCH BARLEY BROTH, too
seldom met, is one of the best

~ seldom met, is one of the best
Of the vegetarian soups. Put
three ounces Of barley, four pep
percorns, three pints of water and
half a teaspoonful of salt into q
saucepan, bring to a boil and SIM
mer for one hour. Strain and put
into a clean saucepan the bar
ley water and two tablespoonsful
Of the cooked barley. Add three tea
spoonsful Of chopped parsley and one
ounce each of chopped carrot, tur-
nip, celery and onion or leeh. Sea-
son to taste with salt end cook until
the vegetables are tender. Just pre-
vious to serving stir in half cup
full Of drained canned peas.
Mexican Hominy as Vegetable
Heat three tablespeonsful of veg
etable oil and in it cook for five min
New-York tribune., 1920-11-28
REAL desiccated egg is

A REAL desiccated egg is
"A naturally egg minus its
water content, ana even at
that it takes about four teaspoons
ful Of the dried powdered egg to
equal one egg, while for the egg
substitute it is usually claimed that
one teaspoonful Of the powder will
do the work Of one egg. And these
powders are mostly cornstarch, this
making up one-half or more of their
composition. Some dried skim milk,
yellow coloring matter and water
complete the egg saver" Some
few Of them do have so per cent of
Tried egg CT egg white, but these
arc in large minority. These mix
-afcs cost the manufacturer about
I've cents and the consumer 25 cents.
HEY are utterly lacking in the real
antriilcnal Jalue Of the egg, which
contains no starch at all and has
New-York tribune., 1920-11-28
C0rn Oats ct al. Feed All the People All the Iin

and sprinkle with chopped parsley.
With eggs at their present high
prices, cut nodded cooked hominy
into tiny dice and saute in hot bacon
fat. When Drowned add the beaten
and seasoned eggs and scramble in
the usual way. Use three eggs with
three-quarters of a cupful Of the
diced cereal. This quantity will
serve four persons.
The scrapple may be made with
a combination of chopped nuts and
shreds Of cooked pork. or the pork or
New-York tribune., 1920-11-28

vegetables and different varieties of
cereals.
Barley is not nearly so we'll known
as it should be. Try it for a change
as the breakfast cereal, cooked with
shredded dates or figs. Cook it first
in boiling salted water and then set
in the double boiler. so that the
grains may swell to their greatest
capacity.
A few tablespoonsful of strained
barley jelly added to your favorite
sherbet recipe will give it creamy
New-York tribune., 1920-11-28

with tomatoes and cheese, or a thick
brown gravy with a meat havor)
may be used in place of the toma-
toes. Brown giblet gravy left from
chicken, duck OF turkey is especially
good, and if the gravy is very rich
the cheese may be omitted.
Cereal soups form almost a class
by themselves, and with a little ex-
perimenting on the housewives part
nutritious and satisfying soups may
be made entirely without meat
through the combinatior of different
New-York tribune., 1920-11-28

nuts can be used alone. Either is
very good, and this popular dish can
be made from fragments Of cooked
pork too small to be used in any
other way. Be sure, however, that
the sliced cereal is fried crisp and
brown in hot bacon dripping and
drain on brown paper before serv-
ing, so that no suspicion of grease
may remain.
Cooked hominy, rice and cornmeal
all make delicious winter vegetables.
They may be escalloped in LAYERS
New-York tribune., 1920-11-28

dessert for children. To max. :.
mix three-quarters Of a cupfpl os
cooked rice Cooked in milky with .
pint of thick boiled custard B..s
all to the boiling point, season IA
taste with little salt, remove from
the fire and cool. Flavor with a 70,
spoonful Of vanilla extract, add .
half pint of chilled double crs.n
whipped solid and sweetened with
two tablespoonsful of powdered
sugar, and freeze. 1t is exceller,'
without further additions, but as u
begins to CONCEAL three-quarters Of !,
cupful Of chopped preserved ginger
(in this event use lemon favorinol
or the same quantity of chopped pr..
served peaches may be added
New-York tribune., 1920-11-28
Creamed Rye Sally Lunn

Beat together half a cupful of
sugar and two tablespoonsful of
melted oleo. and when creamy add
two lightly beaten eggs and half q
teaspoonful Of salt. Blend together
one and a half cupsful of sifted
pastry flour, half cupfu] Of rye
meal and three and half teaspoons
full of baking powder. Combine the
two mixtures, with the assistance of
half cupful each of milk and
cream, and beat until very light.
Bake in CREASED shallow pan in a
quick oven. Split open, spread with
softened butier and cut in squares.
New-York tribune., 1920-11-28
Outstanding Facts About Our Leading Cereals
T IS hard to remember what we

VT is hard to remember what we
owe the cereals-they are so
bland and meek and unassum-
ing beside the highly favored meats
and vegetables and fruit. But win
ter is coming and it is "fuel" time
for bodies as we'll as houses. Cereals
are your cheapest body fuel, but
many Of them are cheap sources of
building material (protein) for the
body house as we'll.
1t is always an economic and die
tetic crime to cook and serve a
cheap, highly nutritious and whole
New-York tribune., 1920-11-28
Everv Nation Has Its Favorite GRANT,:
Be Cosmopolitan and Use
Them All In urn

the contents ofq can Of boned
chicken, moisten slightly with a lit
tie cream sauce and blend with the
hot rice. Turn out on a platter
New-York tribune., 1920-11-28
BUCKWHEAT -four has GA pc,

BUCKWHEAT -four has ga per
cent Of protein and
1.471 calories. Served
as raised gri d d e
cakes, with syrup and
butter (also quick
body fuels). I h e y
are "meat' enough
for the coldest VIM
ter morning. Don't
burden digestion with
anything more.
Amaze L. Pierce,
Director Trib1ne destitute.
New-York tribune., 1920-11-28
y hy Lin.il this Adsiee
10 ,ile Hen:

DURING Ne spi'es eas'a 'o'''
haviae free race ge. asaadae,.
exercise, bet during he e..d 'a04'as
many hens suTer from laek NJ =
ercisc. Close confinement ~.'a p
exercise is not conducive to ee"''s
the best results, although TIE iSsa
provided may be the best. Tor ia''
hens soon GROW too fat to lay
The fowls may be encoNraseo 70
exercise in various ways, such %
suspenGing cabbage heads, boetS' e.''
so that the birds have to Jump le'
thcm, and scattering grain IN the nv
ter. The hens should be kept nun
cry enough sc that they VII w''N
diligently all day for the gam sea''
tered in this litter, say poultry Spe
cialists of the United States pepsi''
ment of Agriculture.
New-York tribune., 1920-11-28
Special Ways Cooking Cereals Soups Vegetables Puddins

of minced celery, onion and green
pepper cooked for five minutes in
vegetable oil; half a teaspoonful
Worcestershire sauce and one light
ly beaten egg. Turn into a buttered
tin and bake in a moderate oven
until firm in the center. Unmold
and serve hot with cream horse
radish Sauce.
New-York tribune., 1920-11-28
By Virginia Carter Lee

~ TITH the coming Of the first
winter days, the more SUBJ
stantial cereals, embracing
oatmeal, corn meal, barley, hominy
and the ever useful and popular rice
(the last is rather lighter in char
acter), should take q prominent part
IN the daily menus.
Apart from their use in furnish
ing the cereal course for the winter
breakfast, they are nearly all ad-
miraby adapted to serve in the place
Of meats, as vegetable, in the max
ing Of an infinite variety of appetiz-
ing hot breads and as .he basis Of
many delicious desserts.
In the menus for the coming week
different varieties Of cereals are
served for each of the three meals
daily, and if the methods Of cooking
are diversified and plenty of fruit
and vegetables served with them,
we'll balanced diet may still be main
tanned without the meals becoming
monotonous.
One of the most practical and eco
nomlcal uses to which cooked cereals
can be put is the combining of them
with small quantities of more ex-
pensive food supplies, such as meat,
poultry, fish and eggs, thus extend
ing the rich flavor Of the costly in
gradients with the cheaper but
equally nutritious cereals.
An example of such combinations
is found in the chicken rissoto, served
Tor Tuesdays dinner, and others in
the fish and rice outlets, eggs
poached in hominy cups, the nut and
pork scrapple, the rice and shrimp
loaf and the scrambled eggs with
diced homny.
New-York tribune., 1920-11-28
Oats and Rice in the Role of Dessert

FNO MAKE a fig Indian pudding
cook five cups of milk and one
third Of cupful Of corn meal
with one teaspoorful Of salt in the
upper part Of the double boiler for
twenty minutes. Then add two table
spoonsful of oleo cut in bits, half a
cupful Of molasses, one teaspoonful of
ground ginger, half a teaspoonful Of
ground cinnamon and a small cupful
of figs cut in tiny strips. Pour into
p buttered pudding dish and bake in
moderate over for two and a quar-
ter hours. Serve warm with van
lila or coffee ice cream.
Chocolate Rice Pudding
Cook four tablespoonsful Of rice
in milk until tender, adding three
quarters of a tablespoonful of salt.
Cook the rice so that when done the
milk is nearly absorbed. Cream to-
gethcr two tablespoonsful of oleo,
half cupful Of sugar and add two
squares of grated unsweetencd
New-York tribune., 1920-11-28
On Potatoes au Gratin
w JILL you give me a recipe
w for potatoes au gratin? I
have tried the nntaioes

w 7ILL you give me a recipe
w for potatoes au gratin? I
have tried the potavoes
with grated American cheese, my
own proportions, bat they do not
taste as do those served in some Of
the restaurants-part larly French
restaurants-F.A A. S.
SO much, in fact nearly every
thing, depends on the handling of
d simple recipe. We have, therefore,
gone into details in The following
d,rections The important thing is
to cut the potatoes very finely aud
to let them cook very slowly 50 that
the milk viii absorb. 4 recipe IS
Ike a gowa-the simpler it IS the
better the materials must be and
the more skill is needed in putting
them together.
Potatoes au Grat;n
Potatoes aa gratin may be made
in several ways. Cooked or raw
potatoes may be used. We prefer
the raw, and recommend LONG, slow
cooking. If boiled potatoes are
used let them be cooked the day
before and stand Cut the potat, Is
very fine whether they are boiled or
raw. Ia fact, the diced are the
incest.
You can make cheese sauce or
simply use milk and grated cheese,
as you prefer.
Place a layer of the diced pota-
toes, we'll seasoned, on the bottom
of the baking dish. dust lightly with
grated cheese and dot with butter.
Repeat until the dish is full. Cover
with milk, top with cheese and
crumbs and bake in a slow oven
$500 degrees F) until the milk is
all absorbed or until the potatoes
are done if raw potatoes are used.
About thirty minutes will be needed
for boiled potatoes or from one to one
and a half hours for the raw.
If you prefer a cheese sauce here
New-York tribune., 1920-11-28
Special Suggestions

For the rissoto steam one-half
cupful of washed rice IN three scant
cupsful of chicken stock (bouillon
cubes and hot water) with one and a
aalf teaspoonsful of salt for forty
live minutes. If the flavor is liked,
add half teaspoonful of grated
onion. Cook the rice rather dry and
season to taste with paprika, but
ter and celery salt. Cut into cubes
New-York tribune., 1920-11-28
Cereals Are the Body Fuel That
Furnishes Heat and Energy
at the Least Expense

texture, besides adding to its food
value.
Rice ice cream tastes much better
than it sounds. and it is an excellent
New-York tribune., 1920-11-28
Eggs Poachcd in Hominv Cups

Eggs Poached in I1ominy Cups
These ere delicious for breakfast
as we'll as luncheon and, Of course,
no other cereal will be required.
Place in bowl one large cupful
of cooked hominy grits, mash to
paste and add two tablespoonsful of
melted oleo. salt and paprika to
taste, one tcaspoonful of grated
cheese and a tablespoonful of to-
mato catsup. Have the hominy paste
quite thick and line with it small
baking dishes CndividuaD that have
been brushed over with melted ba-
con fat. Break an egg carefully into
each dish, dust with salt and paprika,
dot with bit of butter and bake in
moderate oven until the egsg are set.
New-York tribune., 1920-11-28
Rice Loaf With Sl1rirnps

Have ready two cupsful of cooked
rice and stir in the following: A
quarter Ct a pound OF shredded crab
or shrimp meat. two tablespoonsful
Of melted oleo, one teaspoonful each
New-York tribune., 1920-11-28
The Market Bill

Supplies for the week will includ.
at the butchers half dozen ls,pbs,
kidneys at 8 cents each, one can Of
5oned chicken for rs cents, one pound
and a half of breast of mutton at "a
cents d pounds, one shoulder pork
chop for IS cents, two pounds Of
short steak at 55 cen a pound and
half pound Of sliced bacon at 4s
cents a pound.
At the fish market one pound and
a half of halibut at 20 cents a pound
two pounds of mackerel at 80 cents
pound and quarter of a pound
OF canned or fresh shrimp or crab
meat for SO cents.
Purchase for the dairy supplies
two and half pounds of butter at
72 cents pound, one pound of oleo
fer 40 cents, seven quarts of grade
L milk at 21 cents a quart. three
half pints of cream at 26 cents, q
bottle and two dozen eggs at 9t
cents a dozen.
Marketing prices fer four persons
(not including milk to be used as a
beverage) should run at the follow
ing approximate figures.
Butchers bill-.,-.......... s3,lr
Fish bill................ 1.5t
Dairy supplies. ............ 60;
FRUITS ---..... 3.SS
Vegetables ...-.-.-... 40l
Groceries NEUTRALITY-SUSPICIOUS.. 6'2l
Total ..............s2 $500
New-York tribune., 1920-11-28

CORN, as hominy, while it has only
Sc per cent Of protein, has
l,67l calories, ard as bolted
corn meal about the same
food value Too seldom used
as vegetable, except in he
South. Can replace potatoes
part of thc time giving more
nourishmcnt for less money.
RYE has 1867 protein and 1,526
calorles. Good for biscuits and
fancy breads with white -four.
RICE (stcam cookcd) has only 3
per cont Of protein, but ] ,595
calorics. One of the ligh er
grains and one that VIII serve
from breakfast TO dessert in
the hands Of skillful cook.
New-York tribune., 1920-11-28

OATMEAL is the heartiest of grains,
with l6 per cent of pro-
tein and 1850 calories
Of heat units to the
pound. "a mans meat" !"
Ask the Scotch Good
for porridges, breads,
cookies and biscuit. Not
merely a breakfast food.
New-York tribune., 1920-11-28
WHOLE WHEAT, all things consid

cred, comes neXt,
with 1,67o calo-
ries and Is per
cent Of protein.
1t stands first in
aIl-round whole
somcness and bal
ance; uneXcclIed
for chill d r e II s
bread and break
fast food.
The news scimitar. (Memphis, Tenn.) 1907-1926, 1920-09-21
Yeggs Barely Miss
LOOting Safe Of
Local Auto Firm

Safe robbers. believed to be anna
tours, Tuesday morning narrowly
missed looting the safe of the II. A.
White Auto company, 1871 Union ave-
nue., Of $4,000. After an Intellectual
attempt to wreck the safe the robbers
were evidently scared off. The front
of the depository was hammered, the
combination shattered and the knob
twisted so that safe experts were hours
in opening the door.
Entrance was effected through win
dow. in the belief OF Aubrey Clapp,
manager for the White company. He
declared no hats, hammers or other
tools were left by the unwelcome Wis
itors.
1t was impossible for officers to Sc
cure fingerprints as employees who dis
covered the attempt when the offices
were opened felt or placed their hands
over every part OF the safe touched
by the robbers. Detectives Carter and
York were assigned to investigate.
Nothing else in the office was
touched, according to Clapp. 1t is not
known who or what scared the robbers
away or just what hour the attempt
took place.
The news scimitar. (Memphis, Tenn.) 1907-1926, 1920-09-21
A Chance To Learn
While Workers Earn
Provided By Bry's

Employees of Bry's department store
are to have all the advantages OF a
splendid system OF commercial andl in
dustrial training without. expense to
them or loss of time from their regular
work. The educational department Of
the store rs now being organized I'M
der the direction OF Mrs. Pearl Smith,
formerly OF Dallas, Texas, who has had
wide experience in training schools OF
the kind in Texas and the Carolinas.
"A permanent department OF educa-
ton will be a feature Of the new an
mex building. now In course OF con-
struction, with ample space and facili-
ties for thorough training In a large
variety of subjects OF interest to the
ambitious employees Of the company who
may wish TO improve their education
and increase their efficiency by special
lied study, that might not be available
to them except for the foresight OF
the store management
Mrs, Smith, the director OF education.
has provided courses In salesmanship
and merchandising. and also courses for
executives The first half-hour OF each
morning Is given to the classes FOR
salespeOple, and the remainder of the
day Is devoted to the junior employees
and to welfare work.
In addition to the lecture rooms nlans
for the new annex provides for attrac-
tive club rooms, an auditorium, a gym
nasium, swimming pool and an other
features Of an up-to-ddte club, for The
use Of the employees The eTtiye ,vorl,
will be under Mrs. Smiths superyIsion
Pending the completion OF these faciII-
ties, the work OF the classes will 20
on as fast as the classes are organized,
The news scimitar. (Memphis, Tenn.) 1907-1926, 1920-09-21
"YOu Can't Be
Nobody Without
Good SchOOLin'" "

Everybody in Memphis is wondering
just how much authority the Juvenile
court has. In the opinion of Robertine
Chandler, aged 10, 1t hasn't any.
/, When her case came up, the court
room was filled with fearful men and
women, Then everybody said her Gin
derella days were over The court took
her away from stepmother who used
the child as combination scullery maid
and nursegirl, and cruelty beat her.
Neither was she allowed to return to
her grandfather in Brookhayen, Miss,
for whom she had picked cotton ever
since she was five years old. And the
Judge promised she was to be sent
away to school. .-,
Life to this little motherless girl was
one weary round of scrubbing, wash
ing, cleaning and never ending cotton
picking time. A sorry child, bruised
in, heart and body, Robertine rapidly
improved under the kindly care of the
matron, Mrs Latura. Regular meals
not only filled out her small, thin face,
but gave hope for the future.
But Robertine has still to learn in
her childish way that promises are
often made to be broken. Fail terms
opened all over the state, but she was
not enrolled anywhere. All talk Of
raising money to send her away to
school has ceased. Patiently waiting
day after day in the long, bare room
OF the detention home for the final
decision, the child has learned another
grandfather has filed an application
for the custody Of herself Now she
fears the judge has changed her mind
about sending her back to the coun-
try.
Eyes that had learned to brighten.
clouded again as she said in a plain
tive tone. I'm just get down in time
to pick cotton.6 Displaying a crooked
little hem, her first attempt at dress
making, she sadly continued, 1T will
be just like 1t was before, go to school
two days and pick cotton three. I
don't mind walking two and a half
miles to school every day, II they
would only let me go regularly. NV
sisters and brothers live with NV other
grandfather, not many miles away. But
l won't get to see them because my
grandfathers don't have anything to do
with each other" Childish shoulders,
where too many heavy burdens have
already fallen, dropped as she finished
speaking in heart-broken way. when
came down here the ladies told me
to hold up my head and be somebody.
l DO want to- but | know you can't be
nobody without good schoolin'."
Ihe court has never had in its GUS
tody child who responded so quickly
TO the efforts made in its behalf In
spite of her hopeless struggle with
poverty, Robertine is very refined. An
inVeterate reader, she Is grateful to a
sympathetic public not only for the
clothes sent her, but for every book
she has received.