davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1920-07-04

were of the sweet and fruity type,
while the Mayfower was a drink of
medium "bite" and flavor.
Capsicum VS.. Ginger
The bone Of contention in the
ginger ale family is the capsicum.
There is no objection to a little red
pepper in such a product if it does
not drown the ginger out and give
merely pungency at the expense of
flavor.
The government has decreed that
when capsicum is added to ginger
ale its presence must be indicated
on the label, but this law does not
take effect until next January be-
cause certain firms maintained it
would be a hardship for them to
change the large stock of labels
on hand.
Many good brands have gone
ahead of the requirements, however
(the manufacturers often "beat the
government to it" these days in such
matters), and the products examined
were found true to label and the
chemists findings. The Mayflower
and the Clicquot Club contained no
capsicum, as the label would indi-
cate, while the French Valley and
the rs. and S." both did contain it
and so stated on the label. Indeed,
the "S. and S." an excellent prod
uct for fruit punches, has the cap
sicum statement in the main label.
not the sub-label, and so has GLAZED
trail" in honest labelling for the
food law officials themselves.
These products are also assistants
to the Federal officers who, are en-
forcing the Eighteenth Amendment
and are stalwart upholders of the
Constitution in a constructive way,
acting as thirst quenchers of no
mean ability with a tang as we'll as
q pleasant tastel A. L. rtsrce.
New-York tribune., 1920-07-04
ood Mixer and Auto Freezer Make Perfect Fourth

was completed in three minutes. and
frosted milk shake was made in two
minutes. If filled to within one inch
OF the top, even in mixing LIQUIDS
there is no spilling or splashing.
AS final test cream, slightly
soured, was churned at tempera.
ture of sixty degrees and butter
globules appeared in eight minutes
the butter being finished in fifteen
minutes. Cream was whipped stiff
IN two minutes.
All mixed drinks are frothed ane
improved by the use of this mixture
but those containing cream or ice
cream are frosted completely and
made to. taste like another kind of
beverage by its use. If this mixer
is employed in the recipes given
below for creamed ginger ales, ETC..
the last touch of the amateur van
lshes from the homemade brew, and
you have soda water fountain in
your home at greatly decreased ex-
pense and increased quality and con-
venience.
The kwiKmiX.
Made by The kwiKmix Company,
1890 Fifth Avenue, New York City.
New-York tribune., 1920-07-04

texture and we'll frozen in forty-fve
minutes.
While freezing, the cylinder should
be inverted and the ice and salt lid
be kept on top. The crucial point
in the operation is to open the
freezer and scrape down the sides
every fifteen minutes during the first
hour of freezing, otherwise the out
side will be frozen too hard and the
inside be slightly soft. One cannot
go away and leave the freezer to
it's own devices entirely, but there
New-York tribune., 1920-07-04

cup Of raspberry juice. Sweeten to
taste and add as much lemon juice
as is necessary to bring out and COM
bine the favors. Stick a sprig of
mint in each glass and serve with
crushed ice.
New Orleans Ginger Fizz
Mix one tablespoonful of pow
dered sugar, one tablespoonful of
orange juice, one-half tablespoon
full each Of lemon and lime juice
and one-half cupful of grape juice
with the beaten white of one egg.
Add dash of carbonated water or
little ginger ale and two table
spoonsful Of cream. Shake we'll and
serve with cracked ice.
Ginger Ale High Ball
Add three-fourths of a glass of
ginger ale to one-fourth Of grape
juice and little cracked ice. Serve
with straws.
Grape Flip
Mix two tablespoonsful of Crane
juice with one ball of ice cream, one
we'll beaten egg and milk to fill the
glass. Shake or beat and serve.
A Ginger Ale Salad
A very delicious salad is made with
ginger ale, and the strange flavor
is hard to identify when used in this
fashion. 1t is much liked, however,
and blends very we'll with fruit. Dis
solve one-half package of gelatine
in a little cold water (about one
fourth of cupful) and pour it over
one cupful of boiling water. Strain
and add two cupsful Of ginger ale,
one cupful Of sugar, the juice Of one
lemon and one orange and two table
New-York tribune., 1920-07-04

The excellent insulation of the cylin-
der due to the alright double walls
accounts for this and also for the
long keeping of the products five
hours to eight hours) in the freezer
after completion.
Three Delicious Frozen Desserts
The three experimental products
made in this freezer were a vanilla
cream, a strawberry mousse and a
grapefruit sherbet. The recipes may
be of interest in this connection
as the products were very satisfac-
New-York tribune., 1920-07-04

Clipped or worn the salty mixture
will rust the exposed parts, espe-
clally at such points as where the
clamps hold down the cover. Care
must be taken to prevent this and
also thoroughly to dry the inside of
the ice and cream containers to pre-
vent the seams from rusting.
Since the ice container is not read
lily accessible it is suggested that a
small mop be used after running hot
water through it and the freezer be
thoroughly dried by inverting it over
low gas fame for a moment.
Operation
The liquid mixture is first poured
into the central cylinder at one end
and sealed. Then the freezer is in
verted and the ice compartment
packed with ice broken into walnut
sized pieces and salt in the proper
tion of two of ice and one of salt
for ice creams and equal parts of
ice and salt for sherbets. In such a
case an ice cream will be frozen in
from forty-fve minutes to an hour,
New-York tribune., 1920-07-04

is no hard or continuous work to be
done.
From the three packings of the
freezer made it is interesting to note
that only 7 to rs pounds of ice
were required, as compared with Is
to 20 pounds needed for freezing and
repacking with the usual method.
New-York tribune., 1920-07-04
What 1t Beat

An egg white was beaten so stif1y
in only Is minutes that it could
be turned upside down and not leave
the glass None Of the food is lost,
as the mixer is small and does not
spatter; it simply beats.
Nayonnaise, using one egg yolk,
New-York tribune., 1920-07-04

" = = > IN Cne juice OIL Cne
w grape, pure and infer
W mented? And why should
one drink it?
The best Of California grape juice
may have l9 per cent of sugar, but
the New York and Ohio juices re-
corded by Leach showed only lis
to IT'S per cent of sugars, which
were sucrose, but have been inverted
oy the natural acids of the grape
INTO those two partly digested sug-
ars, deXtrose and levulose-no su-
crosse as such appearing in the fin
shed grape juice. And these make
up nearly all the solids of the juice,
there being only about per cent
remaining unaccounted for, which
are the minerals and acids, appetiz-
ing, laxative and wholesome.
Analysis and Taste Agree
Inc three products analyzed were
also tested by taste in the Institute
and on a blind" comparison were
identified exactly by the tasters.
Inc Armour's, which had 1877 per
cent Of sugar, an excellent average
agure, was identified as the least
sweet, Of very good, mild flavor; the
nelch's stood in the middle posi-
aon' with II per cent Of sugar,
Aough this is the maximum given
oy Leach, and the Red Wing was
PICKED out by taste as being the
sweetest, with the most body. To
ai's Juice about per cent Of sucrose
% ADDED IN making, giving it, when
"nlSned, almost 19 per cent Of in
'eFted sugars. These grapes were
pfooaoly the sourest to start with,
however, since even when finished
VIC acldlty was nearly l per cent,
"lere the others had O.8 per cent.
mere IS only trace Of alcohol
:" grape juices, the Armour's hav-
a's the most, only 0.3 per cent, and
Ie others less than Oh per cent,
"aicn IS the average to be expected.
''0 coioring, no preservative or sac
,aa'lne, nor any other objectiona-
VIC ingredient was found.
AS pint of liquid is offered for
W cents, capable Of being diluted
'-nalf with ice or ginger ale, we
nave four glasses of a wholesome,
,,sireshlng drink for cents each.
" goes even further than this in
''0Slng and as flavoring and
s"eetening agent, as Miss Stanley
"'hts out in the recipes and sug-
ssstlons offered for various uses.
among its other wholesome attri
u'es, remember that grape Juice Is
anne, not acid. when broken down
New-York tribune., 1920-07-04

only about one-half to one-third less
than the theoretical amount of salt,
gave products Of very superior tex
ture but took from one and three
quarters hours to two hours for per-
feet freezing. On the other hand,
the vanilla ice cream made with a
larger amount Of salt was of good
New-York tribune., 1920-07-04

chocolate syrup in q glass with one
of cream, shake we'll or stir, add a
tablespoonful of cracked ice and fill
the glass with ginger ale.
Coffee Ginger Cream
Place in a glass two tablespoonsful
of strong cold coffee, one of sugar
syrup or corn syrup" and one Of
cream Stir we'll, add one table
spoonful of cracked ice and fill the
glass with ginger ale.
Grape and Ginger Lemonade
Squeeze the juice of one-half
lemon into a glass; add one table,
spoonful of lime juice, one-third
bottle of ginger ale, one tablespoon
full of sugar syrup and two table
spoonsful Of grape juice and one
tablespoonful Of cracked ice. A
sugar syrup is made using one cup
full Of sugar or three-fourths of a
cupful of honey and three-fourths of
cupful of warm water. Allow to
stand until the sugar is dissolved
Bring slowly to a boil and remove
from the fire at once.
Ginger Flip
Beat one egg, add one tablespoon
tul Of corn SYRUP" one half cup
full Of ginger ale and two table
spoonsful of cream. Shake we'll and
serve with crushed ice.
Mint Punch
Wash one quart Of mint leaves; !;
dry by shaking and then mash until
soft. Cover with boiling water and
allow to stand ten minutes. Strain
and cool. When to be served add
one cupful Of grape juice and one
New-York tribune., 1920-07-04

and an ice in about two-thirds
the time. If less salt is used
a slower freezing will result, yield
ing, however, a finer grained prod
uct. Two of the tests made
in the Institute laboratory, using
New-York tribune., 1920-07-04
TINE KwiKmiX is hand power,
high-speed mixer. 1t wastes no

nHE KwiKmiX is hand power,
high-speed mixer. 1t wastes no
time in getting acquainted with
rhstever material is put in the tall
GLASS under its fve-pointed disk,
made of white brass, non-rusting
aIlov. This is only one inch across
snd located at the end of vertical
shaft that may be raised or lowered
co that it Will revolve at any height
f-om three-quarters of an inch to
sla inches above the bottom of the
glass.
The whole machine is 1Oss to
,54 inches high, according to the
position of the mixer rod. 1t weighs
two pounds and thirteen ounces
and should be firmly clamped to a
table by the 6 by 61a inch wooden
bottom plate to which it is at
tached. thus leaving a hand free
To add ingredients to the salad dress
ing. soft drink or other mixture be-
ing concocted.
Speed Limit 1000 r. P. NJ.
The great point about this mixer
is its speed with little effort on the
part Of the operator, due to the high
gear ratios, The main gear is very
substantial, with bearing q inch
long. This main drive wheel of
brass has a diameter of 5 inches
and is turned by sturdy oak handle
2.5 inches long acting On a 2-inch
crank arm. The center Of the ver-
teal mixer shaft is about q inches
from the post, and so a vessel 3.5
inches in diameter may be used with
a height Of ~ inches. The gears
are completely covered, and the oak
and brass finish gives a neat and
attractive appearance to the device.
Since the main handwheel can cas-
ily be turned one hundred and sixty
times a minute and one revolution
Of this wheel gives twenty-four and
one-half turns of the mixer disk, the
mixer itself revolves 1000 times a
minute and mikes many things well
in jifFy To be more definite:
New-York tribune., 1920-07-04
Chocolate Ginger Cream

Make a chocolate syrup according
to the following formula: Mix one
cupful Of sugar, or three-fourths of
a cupful of honey, or one cupful of
corn syrup" with a piece of CHINA
mon stick and three-fourths of a
cupful of warm water. Mix well
and heat slowly. Add one-half cup
full of cocoa and cook for two min
utes. Add two tablespoonsful Of cof-
fee and one teaspoanful Of vanilla.
Strain and keep in cool place.
Put two tablespoonsful of this
New-York tribune., 1920-07-04

spoonsful of pineapple juice if con-
venient. Add one cupful of berries,
one-half cupful of pitted oxheart
cherries and one-fourth of a cupful
Of chopped blanched almonds. Place
in molds and chill. Serve in hearts of
lettuce with a French or mayonnaise
dressing.
New-York tribune., 1920-07-04
Frostings, Filings and Sauces

A grape juice frosting is made by
mixing three tablespoonsful Of grape
juice with confectioner's sugar un-
til it is Of the consistency to spread.
1t will take nearly one and one-half
cupsful Of sugar, however, for
three-layer cake.
A very excellent cake filing is
made by combining one cupful of
grape juice and one cupful Of water
in double boiler and scalding the
mixture. Mix one egg with four
tablespoonsful of sugar and a few
grains of salt, four tablespoonsful
of -four and one tablespoonful of
lemon juice. Combine with the first
mixture and cook until quite thick.
Add one tablespoonful of butter and
chill. This is especially nice for a
white cake.
Whipped cream may be favored
with grape juice in the proportion
OF one cupful of heavy cream, beat
en- stiff, to five ablespoonsful of
grape juice, sweetsned to taste.
About two tablespoonsful of pow
dered sugar will be needed. This is
very delicious served with sliced
bananas. plain cooked rice, cake,
vanilla ice cream tapioca or any
other bland pudding.
Anna Staniev.
New-York tribune., 1920-07-04

in the body, its alkaline value be-
ing represented by 18. 1t is paired
with orange juice in this regard.
The differences between these
products are negligible, from food
point of view, the details being given
to show the composition of typical
high grade products of this kind and
to indicate variations in flavor and
their causes. The Armour product,
as the least sweet of the three, was
used in the cooking experiments and
gave excellent results.
Do You Take Yours Dry or
Sweet?
When it comes to ginger ales they
are still more a matter Of taste,
piquancy and zest, and have less
food value, being, moreover, manu-
factured and not natural product.
They are absolutely essential, how
ever, to most homemade drinks and
afford the easiest and cheapest way
of putting a sparkle and punch into
the summer fruit cup.
About Is cents a pint, or two
glasses at TX cents each, Is the price
of the four ales reported on at this
time. These products contain about
10 per cent of solids, of which to
8 per cent is sucrose, or cane
sugar, and the remainder acids and
1avoring material. They are light
ly charged with carbon dioxide,
about equally so in these four cases,
O.6 per cent being Caught" by the
chemist when the chilled bottle was
opened.
The Clicquot Club, labeled extra
dry, had an average amount of
sugar (7.s per cent?, the French
Valley having 1 per cent less and
the as. and S." the sweetest one,
more than l per cent more. When a
ginger ale is to be used alone less
sugar makes q more refreshing bev-
erage, but when used to give body
and zest to fruit cup the presence
of more sugar is desirable, especially
under present conditions.
Nearly all have a decided lemon
flavor, and the French Valley
product frankly declares itself on
the label as being made from pure
Jamaica ginger, capsicum, oil OF
lemon and lines and granulateo
sugar" This product was quite
sharp, but gingery, no burning OF
the lips being noticed as sometimes
follows the drinking of an ale te
which red pepper has been added
It had no strong fruit flavor. The
Clicquot Club and the "Ss and g.
New-York tribune., 1920-07-04
Vanilla Ice Cream

Vanilla ice cream was also made
in the freezer. and it was delicious.
The cream was Of very fine texture
and could not be criticized in any
way. One quart of milk was COM
bined with one pint Of whipped
cream, TWO we'll beaten eggs, one
cupful Of sugar and one teaspoonful
of vanilla. The same amount Of ice
was used as in the previous tests,
with one cup Of salt to three Of ice,
and it likewise was stirred down at
the end OF each fifteen minutes, three
times during the forty-sve minutes
Of freezing.
The Auto Vacuum Freezer.
Maoe By the Auto Vacuum
Freezer Company, Ire, 22o West
AID ST., New York.
New-York tribune., 1920-07-04
Grape Juice Sherbet ct al.

This sherbet was made in the
Institute kitchen and was we'll liked.
It was estimated that the cost was
only 25 cents a quart. How does
that compare with so cents a por-
tion in the pastry shops? Is there
profiteering in sherbets theso days?
Two cupsful of grape juice were
mixed with four and one-ha'f CUPS
full of water, one cupful Of corn
syrup" (light colored), the juice of
one-half lemon and one-sixt nth of
teaspoonful of salt. This made
l 2-3 quarts of sherbet.
A rice pudding with grape juice
instead of milk is very delicious, and
blanc mango favored with it is very
agreeable to both eye and palate
The amount of sweetening needed is
in accordance with the sweetness of
the grape juice.
New-York tribune., 1920-07-04

DCVcTdScS
A good mixer such as is described
on this page will add much to the
home bar. Frosted drinks in which
the ice cream is beaten smoothly into
the mixture are more delicious in
every way than when the ice cream
ball merely floats in the liquid. And
all drinks containing cream gain
much in richness by being we'll
beaten. The good old Dover beater
will do it, but a regular mixer" is
more convenient and thorough.
New-York tribune., 1920-07-04

Tested and endorsed IN The Tribune
InStitute)
New-York tribune., 1920-07-04

tory in flavor as we'll as texture and
were reasonable in price, the sherbet
costing only about 25 cents a quart
(recipe given below under discussion
Of grape juices.
Strawberry Mousse
One quart of strawberries were
cooked in one-half cupful of water
and one cupful Of sugar. They were
sieved and folded into one-half pint
of whipped cream and one-half pint
of milk. The freezer was packed with
seven pounds of ice, two and one
half pounds of salt and one cupful
Of water. The cream was stirred
down every fifteen minutes during
the first hour Of freezing. The cream
was frozen after two hours. and it
is believed it would have kept consid-
erably longer than that.
New-York tribune., 1920-07-04

WHATS in the juice of the
w grape, pure and infer
' mented? And why should
New-York tribune., 1920-07-04
How to Mix Them for Food or Drink

TINE tinkle Of ice always has
charm on a summer day, and
although you may think there
is nothing new under the sun much
variety of favor and quality may
be obtained in mixing "soft drinks"
Ginger ale and grape juice associ-
ate most congenially and in conjunc-
ton with other favorings unusual
and thirst quenching combinations
may be evolved. The following sug-
gestions are not "curiosities s"-they
drink we'll"
New-York tribune., 1920-07-04

were of the sweet and fruity type,
while the Mayhower was a drink of
medium "bite" and flavor.
New-York tribune., 1920-07-04

chocolate syrup in q glass with one
of cream, shake we'll or stir, add
tablespoonful of cracked ice and fill
the glass with ginger ale.
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1920-10-19
TRES MANDAMIENTOS DE
ARRESTO POR INFRACCION A
LA LEY ELECTORAL

En- la oficinl de la Detective reel
bieron aver tres mandamientos de
arresto, expedidos por ell Juez de Ma
yaguez, contra Juan Rivera Vazquez,
Isidoro Gonzalez Ruiz Y Juan Vegn
Ocasio, por infraccion al articulo
162 de la vicente Ley Electoral, ell
cual sc refiere al delito que comete
un individuo que Sc inscribiera en-
cualquier pueblo de h isla sin tener
ell tempo de residencia que exige la
misma, para poder votar.
A los mencionados acusados Sc les
ha fijudo $500 de fianza a cada uno.
La Detective tiene instrucciones
del case Y gestiona ell arresto de los
tres delincuentes, que, seg6n infor-
mes, Sc ignoAa 81 Sc hallan en- San
Juan. MA
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1920-10-19
UNA VISTA PUBLICA

Aver las nueve de la maiiana
continue la celebration de la vista pu
blica, sobre la peticion presentada
por la Northern Porto Rico Rnill-
road Company, solicitando una fran
quicia para la construction Y explo-
tacion de un ramal de ferrocarril pl
ra ell servieio publico, que partiend.
del que va tiene establecido en- explc
tacion, vaya paHlr al camino We
cinal denominado "Mameyal", cerca
de Punta Salinas.
Los opositores presentlron su prue
ba en- apoyo su oposici6n.
. La Comisi6n encargada de recibir
la prueba solicito de ambas parties
que presenter simultaneamente sus
alegatos escritos, para entonces, Ia
Comision del Servicio P1blico, en- pie
no, resolver 81 procede no a conce
der la franquicia.
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1920-10-19
FESTIVAL POLITICO
EN- FAJARDO.

Ell microbes Sc llevara a efecto en-
Fajardo una gran manifestation y
mitin unionista en- ell cual haran uso
de la palabra conocidos oradores del
Partido. A las diez de la manana Sc
verifcara un sorteo en- el local del
Comite Unionista entire las viudas Y
companeras dc los Unionistas. Por la
roche, Sc celebrara un gran concier-
to por la Banda, quemandose vistosos
fuegos de artifcio.
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1920-10-19
"CERTIoRARI" CON LUGAR

FL juez Rivera Zayas, del Tribunal
de Distrito, seccion segunda, decla-
ro con lugar la demanda de 'certio-
mri', presentada por Salvador San
chez contra la "Comision de Indemni
zaciones a Obreros", dejando sin efec
- la decision dictada por la referida
Comision, en- cuanto Sc orden6 que
la compensation concedin al peticio
mario Salvador Sanchez sea pagada
mediante una pension dc ounce d6la
res mensuales, duslnte ocho amos.
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1920-10-19
GRAN CoNcIERTo MUSICAL

Ell nino violinista Jose Figueroa, con
Ell concurso de los sefiores Rooms, de los
Rios y Ern, dara un concerto en- los
salones de la escuela de "Baldorioty''
Ell viernes % las ocho media de la
noche, con ell siguiente programa:
Sierra Morena, MonaSterio Souve-
mir, Drdla; Herje Kati, Hubay; Sere-
nata, Ern; momento Musical, Ern; Te-
ma con variaciones, Hayden; Adagio
Beethoven; Concerto en- Re Menor
Wienianski Ell piano 10 tocara doiia
Carmen Sanabria de Figueroa
Ell concerto promote resultar magni-
fico.
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1920-10-19
LOS JINETES DE LA JUSTICIA

''Los Jinetes de la Justicia' Sc ha
estrenado con sorprendente exito en-
varios cines, siendo admirado Y aplau
dido entusnstamente por ell publico
selecto de esta capital, a quien NO
gusta sino 10 bueno, y muy especial
mente, las producciones que causan
verdadera sensation, pues su desarro
llo luce concentrar en- la mente, emo
clones verdaderamente agradables; y
undo a todo este la reputation de O..
goza la casa alquiiadora de tan be-
LA cinta, que tiene hace tempo, ha
conquistado fama por la selection
que Tbe hacer, escogiendo siemprc
10 mejor para nuestro publico. Esta
casa es la Medal Film, por 10 que
la felicitamos sinceramente.
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1920-10-19
INFORMACION GENERAL
UN MUCHAcHo AGGRESSIVE

FL menor Ramon Hernandez dispar6
un tiro con un rife de balines al traba-
jador Florencio de Jesus, hiriendole gra
vemente en- ell cerebro, por 10 cual pa
SO al hospital en- estado grave. Ell refe-
ridos menor ha sido acusado de acome-
timiento aggression con circunstancias
agravantes. FL juicio Sc celebrara ell dia
% las nueve de la nanana, en- ell Tri
bunal iuvenil.
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1920-10-19
MIRADA RETROSPECTIVE

Hoy, diez nueve de octubre, Sc cum
plen cinco amos que Italia y Russia de-
clararon la guerra a Bulgaria.
Y Sc cumplen dos amos que Ell presi-
dente Wilson rehus6 la proposition de
paz hecha por los austriacos, declaran-
do que no es possible efectuar la paz sino
de acuerdo con los terminus indicados
EN- Ell discurso pronunciado por el en-
enero.