davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1920-05-16
and Drink and Costs Less Than Either

minutes, then cool and add teaspoon
full Of vanilla extract Keep in cold
place.
Frozen Banana and Nut Custard
Prepare a boiled custard mixture as
for floating island, using one quart of
milk, two tablespoonsful of -four, quar-
ter Of teaspoonful of salt, half a cup
ful of sugar and the yolks of folr eggs
or two whole eggs. Chill, a.vor with
one teaspoonful of lemon extract and
stir in one cupful Of sifted banana pulp.
Turn into a chilled freezer and when the
custard begins to CONCEAL add half a cup
full of chopped walnuts. Continue to
freeze until firm and smooth.
Strawberry Gelee
Soak two tablespoonsful of granulated
gelatine in three cupsful of milk, then
scald 1t and pour upon the yolks of two
eggs that have been beaten with a quar-
ter of teaspoonful of salt and three
quarters of cupful of sugar Return all
to the double boiler and cook until well
thickened. Remove from the fire. add one
teaspoonful of vanilla extract and let
cool. When it begins to thicken beat
with an egg-beater and fold in the
stiffiy whipped egg whites and three
tablespoonsfui of fresh strawberry pulp.
Whip again and mold In a fancy mold.
Egg Milk Punch
One egg will make two punches. Beat
the yolks and whites separately and add
to the yolks few grains of salt and one
and one-half tablespoonsful of sugar Di-
vide this equally between two icS tea
glasses and add to each glass a cupful Of
chilled milk, tiny pinch of ground Gin
namon, light busting of nutmeg, two
tablespoonsful Of cracked ice and sufi-
Gent carbonated water to fill up the glass.
Mix we'll before serving.
New-York tribune., 1920-05-16
Heard in Food Circles

and intuition all rules and stand.
ardized work in the home arr
proved needless.
The April number of "The Jour.
nal Of Home Economics" makes
convincing contribution to this line
of thought based on the work done
by class Of twenty-seven juniors
in elementary dietetics in the Uni
versity of West Virginia at home
during their Christmas holidays, on
amounts and costs of food used BY
their families. Said families began
with scoffings and ended with
prayer and thanksgiving and
changed menu. They were horrifed
TO find how much money was going
for food in general and some foods
in particular, notably meats. And
the family budgets and market bas.
kets both improved notably, es-
pecially in the substitution of milk
and vegetables for meats and fats
and of cash payments and well kept
accounts for monthly bills and no
supervision.
The figures gathered showed that
the $500 calories a day allowed q
STANDARD" man, apportioned in the
most scientific way, cost so cents
in Morgantown, W. Va, in January,
1920, as compared with 43 cents in
Chicago in April, 1919.
1t behooves every woman to
watch her food budget these days.
Buying food for the family is no
job for either an amateur or
Stacker.
New-York tribune., 1920-05-16

of the hog, next beef, and scorned
almost as much as the cleanly lamb
is the calf. Along our coast only
one-fifth as much lamb as beef is
sold. Chicago eats one-eighth as
much as beef, and the Southerner
orders beef twelve times as often
as lamb. The English household
has lamb once or twice a week,
while in this country once in every
three or four weeks Is the rule.
What is the reason that this clean
est of meat producing animals is so
lightly regarded? It should be one
Of the most popular of foods.
Fewer lambs are condemned under
government inspection than any
other class Of animals. Further
more, lamb contains less "purins," )"
which have a tendency to produce
gout al rheumatism, than many
other meats. 1t is equal to beef in
energy value, and mutton is even
higher. 1t contains less water, an
equal aount of protein and but
slightly more refuse than beef
Temperature and Condiments
AS to the economic phase, it is
true that chops and leg Of lamb are
expensive, but there are many other
parts to be used and many ways to
use them. Even roast is not a
luxury if there are four or five in
the family and it is properly used.
After doing duty in its first state.
the leftovers can be made most at
tractive. Try lamb roast with apri
cot dressing, then lambette, scram-
bled lamb or a souffle with tomato
sauce; there are a dozen different
variations.
Just word as to the serving of
New-York tribune., 1920-05-16

this delicate Ia you offer it in
lukewarm sta Il will have luke
warm enthusiasts. Have it piping
hot-the melting point of its fat is
very high.
The selection of condiments and
sauces to be served with lamb re-
Guires discretion, also,. as the fat
needs an acid to add flavor. Mint
seems to have usurped first place as
lamb accompaniment, but there
are many others equally, if not
more, delicious. Currant jelly, caper
sauce, rhubarb conserve or spiced
or picked fruits are worth trying
Picked lambs tongues are popu-
lar served cold, or boiled and baked
and served with q sauce are most
delicate and savory. The kidneys,
broiled with bacon or stewed with
onions or carrots, are excellent as
we'll The head may be bought and
stuffed, boiled and Drowned with
salt pork. The liver is nearly as
good as calves liver, and is pre-
pared in the same way. Now is the
season to get the best out of lamb
and all it's parts.
Lamb Roast With Apricot Dressing
Select three or four pound rib
roast of lamb. Trim the meat away
from the ribs, exposing about half
Of them. Into this slip the apricot
dressing. Roast in a moderate oven
for two and half hours, basting
frequently. Serve on a large plat
ter attractively garnished with head
lettuce. Around the roast place a
border Of apricots.
Apricot Dressing-Mix one small
can of apricots, or one half pound of
dried ones, stewed, with one-half
New-York tribune., 1920-05-16
BY Anna Stanley
Domestic Scientist, Tribune Institut

Domestic Scientist, Tribune Institute
"ONDITIONS demand skillful
buying and cooking if we are
to have enough meat in the
diet and at a price that is not abso-
luteiy prohibited by the average
household budget 1t is claimed,
and with some justice, that Ameri-
can men insist on only the best cuts
for the home table. Why is it, then,
that in many hotel dining rooms aid
chophouses it is not steak that is
the most popular dish, but the sa-
worry ragout, corned beef hash, veal
saute Marengo and pigs feet allur-
ingly disguised?
We think we know the reason.
Many home cooks have not yet
learned the art of buying the cheap
er cuts Of meat and combining
favors so that a casserole dish is
treat. Who can enjoy a savorless
Irish stew or a dry meat loaf that
New-York tribune., 1920-05-16
Recipes for MILK Mixtures
Cream Of Crecy Soup

Cook sufficient diced carrots to furnish
one cupful of vegetable pulp when
pressed through ricer Heat in the
upper part of the double boiler three
cupsful Of milk with a slice of minced
onion, half a bay leaf and a chopped
stalk Of celery. Let steep for ten min
utes, then strain and thicken with q
tablespoonful of butter. Add the carrot
pulp, one tablespoonful of tomato catsup
and salt and paprika to taste. Let boil
up once and serve Immediately.
Indian TrifIe
Mix together three tablespoonsful Of
rice flour and two tablespoonsful of corn
meal. Scald three cupsful of milk and
pour slowly over the meal and flour,
stirring constantly, then turn into the
upper part of the boiler and add four
tablespoonsful of grated maple sugar,
half a teaspoonful of ground cinnamon
and half cupful of very finely sliced
citron. Cook over hot water for two
hours. Turn into individual molds or a
glass dish and serve with Sweetened
whipped cream.
Cocoa Milk Shake
For an individual drink put into tall
glass two tablespoonsful of cracked ice,
two tablespoonsful of thick cocoa syrup.
two Tablespoonful Of slightly sweetened
whipped cream, three-quarters of a
cupful Of chilled milk and quarter Of
cupful Of iced soda water or Apollinaris
water. Shake we'll before serving. The
cocoa syrup is made by cooking together
three generous tablespoonsful of pow
dered cocoa, one cupful of boiling water
and two small cupsful Of sugar for three
New-York tribune., 1920-05-16

loaf Of stale bread (crumbed). Sea-
son with salt and pepper and few
chopped mint leaves and three table
spoonsful of oleo or butter and one
we'll beaten egg.
Lambettes
Cut slices from the roast of lamb
and on each slice lay a spoonful of
stufing, made with bread crumbs,
beaten egg, butter, salt and pepper,
sage and summer savory. Roll up
slices and pin with little skewers or
toothpicks to keep in the stuffing.
Put little butter and water in the
baking pan, place in the roll slices
and bake In a. hot oven about ten
minutes, basting several times.
When done thicken the gravy, pour
over the meat, garnish with parsley
and serve on q hot platter.
Lamb Patties
Line some buttered patty pans
with thin paste. Bake in a moderate
oven. When done, fill with minced
cooked lean lamb, moisten with a
little gravy, warm in the oven, and
when hot place a napkin on a dish,
lay patties on it and garnish with
Watercress.
Scrambled Lamb
Chop about two cupsful of cold
lamb, mix with three tablespoonsful
of hot water and two tablespoons
full Of fat. Place on stove, and.
when hot, break in three eggs and
stir constantly until the eggs begin
to stiffen. Salt and pepper to taste
and serve hot.
Brain Rissolcs
Soak two cupsful of brains in
bowl of cold water with salt for
New-York tribune., 1920-05-16
with a narrow strip Of crystallized
ginger pressed into tops Of cookies
before setting in the oven.
A. S. B., Minneapolis, MINI.
Grandma's Crisp Cookies

l cupful of 4 teaspoonsful of
sugar, baking powder
" cupful of but l teaspoonful of
ter Or oleo, vanilla,
1 teaspoonful of 2 cupsful of -four
salt, I egg.
Cream butter, sugar and salt very
thoroughly; add we'll beaten, egg
and sifted flour and baking powder
and vanilla. Set away in cold
place for about thirty minutes or
over night, if possible. Roll out in
a slightly Toured board and cut into
small cookies two inches in diam
eter. Bake in hot oven on the
bottom side of an inverted baking
sheet. Sugar and cinnamon can be
sprlnkled over the top if desired.
Chocolate cookies can be made
from this recipe by adding one
ounce of melted chocolate or three
level tablespoonsful of cocoa. They
keep for a very long time and are
most delicious with afternoon tea.
This recipe will make about four
dozen cookies at an approximate
cost of As cents.
A. M. F., Washington, D. G.
New-York tribune., 1920-05-16
Houseke
as a Profession
Lamb the Neglected Meat Has Flavor and Economy TO I)
shrieks Of thrift from the minute

shrieks Of thrift from the minute
che sees it until it disappears?
AS a matter Of fact, the cheaper
cuts Of meat differ practically not at
all in their nutritive value from ex-
pensive cuts; the latter are finer in
texture, more juicy and most de-
licious in flavor, but, with imagina-
tive handling, these contrasts disap-
pear. Also, one can extend the
meat favor" by combining the
juices Of the coarser cuts with nu-
tritious but bland foods, such as
rice, macaroni, etc.
Statistic. of Neglect
On this quest "forget not the
gentle lamb" 1t offers much in the
way Of variation and delicacy and
does not have the popularity it de-
serves. 1t was q most surprising
fact to learn that less lamb is eaten
in the United States than any other
kind of meat. Strange as it may
seem, the most popular flesh is that
New-York tribune., 1920-05-16
Ragout Of Lamb

Cut into dice one pint Of cold
roasted or boiled lamb. Add one
small onion cut fine, half cupful
Of diced turnip and one-fourth cup
full Of grated carrots. Salt and
pepper to caste. Cover with boiling
water and allow to simmer until
tender. Put the bones and trim
mings into another dish, cover with
cold water and let simmer until the
liquid is reduced one-half, then
strain and remove the fat and add
the liquor to the rago1t. When the
meat Is tender remove the fat, add
one tablespoonful Of brown sauce
{made by browning the flour and a
teaspoonful of Worcestershire
New-York tribune., 1920-05-16
A Pound of Cereals Every Day

CEREAL FOOD of one kind or an
other forms a large part Of al
most every wholesome and economi-
cal diet. AS a general rule, the
greater the part played by cereals
the cheaper the diet. Up to a cer-
tain point one may cut down the
quantity Of meat, eggs. butter, su-
gar, fruits and vegetables used and
substitute cereal foods, but food
specialists in the United States De-
partment of Agriculture say there
is a limit beyond which this can
not be safely done.
A sample days ration for a fam
lily of father, mother, and three
young children in which cereals are
used as freely as is considered
wise contains about Az pounds Of
bread, or its equivalent in a va
riety of cereal foods; 2 quarts Of
milk, IL pounds of medium fat
meat, 10 ounces Of butter or other
fat, Il pound of sugar and 4 or
5 pounds of fruits and vegetables.
In this diet the cereal foods supply
about one-half Of the protein.
New-York tribune., 1920-05-16
Institute Tested Recipes

EDITORS NOTE: Thess contrib
uted recipes have oil been tested and
endorsed BY our Domestic Science E1-
pert. We pay $500 for each recipe
that is printed. II contributors toish
to have rejected recipes ret,srned, stamps
must be enclosed)
New-York tribune., 1920-05-16
sauce) and two tablespoonsful =.
currant jelly.
Stuffed Lamb Chops

Soak one cupful of bread crurh,
in one-half cupful of milk and ada
one can Of spinach drained and tvo
tablespoonsful of chopped parsley
and other seasonings to taste Trir
as many lamb chops as are required
and make a pocket in each cbon
close to the bone and stuff with tba
mixture. Place the chops in bak-
ing dish and bake until tender. bast.
ing occasionally. When they are
about half done sprinkle with sal,
and pepper and a little fat if there
is not enough on the meat. Stuffed
with tomatoes instead of spinach
these are delicious also.
New-York tribune., 1920-05-16

drain over night. In the morning to each
cupful of the curd that remains in the
bag add one tablespoonful of melted
butter, half a teaspoonful Of salt, one
Tablespoonful Of thick cream and paprika
to taste. Work until very smooth and
form into a ball. Chill on the ice be-
fore serving. Chopped chives, pimentos
and parsley may also be added to suit
the individual taste.
To make the cottage cheese and Jelly
salad form the cheese into small balls
and press halved walnuts into each side.
Lay three of these nut balls on two or
three crisp lettuce leaves that have been
moistened with French dressing and
garnlsh with cubes OF firm fruit jelly.
Corn meal mush, hunters style, is pre-
pared by cooking the meal in three parts
milk to one of water. Serve with scraped
maple sugar and thin cream
The Budget
Supplies for the week will include at
the butchers one pound of stewing veal
tor 80 cents, two ounces Of smoked beef
at cents an ounce, a quarter of a
pound of bacon for IL cents, two pounds
OF breast of mutton at % cents a pound
and two pounds of short steak at so
cents a pound.
At the fish market two pounds of
mackerel at 32 cents pound, one three
pound roe shad for 81 and one and one
half pounds of halibut at 40 cents a
pound.
For the dairy supplies purchase twelve
quarts Of Grade B bulk milk at 10 cents
a quart, four quarter pints of cream at
l5 cents each. one pound of butter for
u cents, half pound of oleo for 10
cents and two dozen eggs at 65 cents a
dozen.
Marketing prices for four persons
should run at the following approximate
New-York tribune., 1920-05-16
Molasses Cookies

Children are so fond of molasses
cookies that most mothers keep
jar of them on hand for after
school lunches. These cookies are
so extra good that the grown-ups
have to be "dealt" with to protect
the interests Of the little folks of
the family.
2 cupsful mo- X teaspoonsful
lasses ginger
cupful sugar l teaspoonful
/ cupful shorten salt
ing, melted 1 teaspoonfuI
2-3 cupfu! sour soda in milk
milk 2 teaspoonsful
2 eggs, unbeaten soda in flour
Il teaspoonful cupsful flour
cinnamon
Nix liquids in order given. Add
dry ingredients mixed and sifted
Add enough more -four to make
dough just as soft as can be rolled.
Rcll cut to quarter-inch thickness.
Cut with cookie cutter dipped in
-four. Bake in moderate oven. For
a slight variation try decorating
New-York tribune., 1920-05-16

thirty minutes. Skin and remove
fiber. Chop or put through meat
chopper. Add seasoning and white
sauce, one-half cupful. Form into
small balls. Roll sheet Of pie crust
quite thin. Place the balls in a row
an equal distance apart. Place
another sheet Of crust over all.
Stamp out with round cutter. Bake
in a moderate oven. Brown in deep,
hot frying medium.
New-York tribune., 1920-05-16
Science Scores in Home Buying

TNHE day for scorning the applica-
ton Of science to practical
home cooking and marketing is
passing. We do not so often hear
that because grandmother and the
Aunt Jemimas" of the South made
toothsome dishes by rule of thumb
New-York tribune., 1920-05-16
By VIRGINIA CARTER LEE
Plans for the Menu

MYTH bulk milk, Grade B, selling for
10 cents quart the careful caterer
should give it a prominent part when
planning the spring menus. Used with
judgment and in sufficient quantity, the
meat part Of the meal may be materially
reduced, and even when it is served the
portions can be smaller than if milk did
not enter into the makeup Of the menus
Cream Greatly milky soups, milk bev-
erages and desserts and hot breads are
all pleasing mediums for introducing
milk into the daily diet, while cottage
cheese, sauces, cooked cereals, etc, are
further suggestions for its use.
In planning menus, however, into
which milk enters in large quantities it
is well to remember that plenty Of fresh
fruit and vegetables must be served, so
that the various milk dishes may not
become monotonous.
Milk Beverages Are Food
Two recipes are given for milk bev-
erages, and the sandwiches served at the
same luncheons may contain just enough
of the meat to favor the filing, the
beverages in both instances forming the
real basis of the meals. For Thursdays
luncheon the albuminized milk cup is
made by blending the whipped white of
one egg with an eighth of a teaspoonful
of salt. Divide this between two tall
glasses, add three quarters of cupful
of iced milk and fill up each glass with
chilled vichy poured from height
The ginger ale frappe is particularly
good. Place in sherbet glasses two balls
of firm orange ice and pour over each
portion half cupful of chilled ginger
ale. Serve Immediately.
Cottage cheese dishes are always popu-
lar, and if one has on hand small
quantity of sour milk it is not difficult to
prepare Pour a generous pint of boil
ing water into quart of thick, sour
milk and let it stand for three minutes.
Then turn into q large bag and let it
New-York tribune., 1920-05-16

some rice and arrange In a border
around the lamb.
New-York tribune., 1920-05-16

Finely mince two small onions
and one-half sour apple. Heat about
three tablespoonsful Of drippings
and fry the mixture. Remove it
and brown the lamb, cut in small
pieces (about one and half
pounds lean meat from the middle
of the neck or leg of lamb). Mix
with onion. Mix three tablespoons
full Of flour with one teaspoonsful
of curry paste and one tablespoon
full of curry powder and sprinkle
juice Of one-half lemon over the
meat. Cover the pan and cook
the curry very gently for ten min
utes to develop the favors. Shake
the pan from time to time to keep
from burning. Add three-fourths
of pint of stock or water gradually
and mix smoothly. Put in the apple,
one tablespoonful of tomato sauce
and one teaspoonful of chutney.
Season with salt and pepper and
simmer gently for about two hours,
covering the pan closely. Shortly
before the curry is to be dished boil
New-York tribune., 1920-05-16

Thursday
BREAKFAST
Nodded Cereal with Fruit Whip
Fried Shad Roe Popovers
Watercress Coffee
LUNCHEON
Drowned Vegetable Hash
Albuminized Milk Cup Rolls
Canned Fruit
DINNER
Cream Of Green Pea Soup Croutons
Spanish Omelet Potato Chips
Lettuce Salad
Strawberry Gelee
New-York tribune., 1920-05-16
The Reformed Cocktail
Shaker at Home
COLD milk shake with a sandwich;

a NOLD milk shake with sandwich a hot creaI
~ soup tomato, asparagus celery, with
salad; ice cold, smooth, baked custars
whether you like milk or not. These ways of takin
it are painless pleasant and profitable
Get out the detected cocktail shaker and see xb,
you can do at the home bar concocing milk shake
minus the tax. Coffee and chocolate together wit
milk delicious, and little ice cream dissolved in l. ~
New-York tribune., 1920-05-16

Wednesday
BREAKFAST
Shredded Pineapple
Dry Cereal, Top of Bottle
Wafi1es with Cinnamon and Sugar
Coffee
LUNCHEON
Minced Veal and Lettuce Sandwiches
Cocoa Milk Shake
Hot Gingerbread
DINNER
Broiled Shad
New Potatoes Asparagus
Sliced Tomato Salad
Frozen Banana and Nut Custard
New-York tribune., 1920-05-16

Monday
BREAKFAST
Orange and Grape Juice
Nodded Cereal cooked with Milk
Boiled Bacon Toast
Coffee
LUNCHEON
Cream of Crecy Soup
Cr0utons
Fruit Salad
Bread and Butter Sandwiches
DINNER
JeIied Bouillon
Broiled Mackerel Escalloped Potatoes
Spinach
Indian Trifie
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-08-03
STATES AUTHORITY
IN LIQUOR CASES
Right of Virginia to Enforce
Law to Be
Heard
SET FOR NOVEMBER
Court of Appeals to Hear Cases of
Two Alexandrians Charged With
Violating Prohibition Law

The Supreme Court of Appeals.
upon the petitions of George Miller
and Peter Rozick has granted writ
Of error to the Judgement of the
Corporation Court of this city by
which thew were convicted of viola
ton of the State Prohibition Law
last March.
The questions raised in the peti-
tions in these cases are as to whether
since the adoption of the 18th -Ad-
mendment to the Constitution of the
United States an: the passage of the
Volsted Act. the State law is any
longer in force and effect The pc
titioners contend that the Act Of Con-
gress on the prohibition question has
the effect Of setting aside all State
laws on the subject Of prohibitions;
that the State laws are in opposition
to and in conflict with the United
States statutes an! for that reason
are no longer enforceable by the
State authorities or by the State
Courts.
This important question will he
heard at the November term of the
Court Of Appeals. If the Court Of
Appeals should uphold these conten-
tions. the result will be that the State
will be relieved Of the expense Of any
further enfOrcemnt CT the prohibi-
ticn law. The petitioners are repre-
sente4 by attorneys Edmund Burke
and Carl Budwesky.
Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1920-08-03
RAILWAY INDUSTRY
Fairfax Harrison Says Roads Now
Have Chance to Make Cons
tant Reductions.

Washington, Aug. 2.-Completion
of "the cycle of government manage
ment of the railroad industry"
through increases in freight and pas
scnger fares. was said last night by
Fairfax Harrison. president of the
Southern Railway SYSTEM. to leave
the carriers of the country the op-
portunitv for "a constant and pro-
gressive reduction Of rates accom-
panied by an enlargement of service"
"The tremendous increase Of rail
road rates authorized by the Inter
state Commerce Commission" said
President Harrison, in formal
statement. seems TO complete the
cycle of government management of
Lre rai,roa3 industry. It was neces
sarv to carry the scale cf expenses
SET up by the railroad administra-.
ton, but it must cause great concern
as TO lis economic consequences.
at now remains for private man
aremcnt to resume the practice Of
competitive efficiency and selfreli-
ant initiative. which distinguished
The American railroads during so
many years. an; 20 justify the pre!e-
renee Of the American people for that
form Of administration by making
poss;ble not only the success OF in
dividual companies and the prosperi-
tv of their loyal employees. but a con-
stant and progressive reduction Of
rates accompanied by an enlarge
ment cf service to the public. such
as may be trace through the old
fashioned railroad statistics.
r"No one can expect this to be ac-
complished overnight. considering
the practical conditions, but start
can he made at once. Relying on the
cooperation and support of the en-
plovecs the management oi the
Southern Railway system will make
the effort