davidaulloa/AmericanStories huggingface dataset:
The Bridgeport times and evening farmer., 1920-07-29
Crisp Bingles

Pitcher Bagby of Cleveland won his 21st victory of the season yester- day in downing the Red Sox.
 Seven offers have been made for Frank Brewer, the Reading first baseman, who is said to belong to the New York Tanks.
 Six pitchers were used in the Wa terbury-A1bany game yesterday, three by each team, to stem the tide of runs.
 Cicotte pitched a three hit game against Philadelphia at Chicago yes- terday.
 Sisler's single in the third inning yesterday gave St. Louis 1 to vic- tory over the Tanks in St. Louis. Ruth was only once at bat, having walked the other times.
 The Red Sox have signed a pitcher from Dayton, Ohio, who weighs 217 pounds and is six feet, seven inches tall. He can throw a baseball 397 feet.
 Both Al Cuici and George Sparling did well in the Metropolitan open golf tournament at Greenwich yesterday.
 Jack Dempsey is to give an exhibi- ton next Friday afternoon at 8 o'clock in his New York training quarters at which women will be admitted free.
 Robert w. Emmons, 2d, managing owner of the Resolute, will not let the public see the victor of the yacht race. We can't be annoyed" he said. Our crew is too busy. We can't help what the people want" When told thousands would be inter- ested, he said, stGo see J. P. Nor gan."
The Bridgeport times and evening farmer., 1920-07-29

Jack Dempsey is to give an exhibi- ton next Friday afternoon at o'clock in his New York training quarters al which women will be admitted free
The Bridgeport times and evening farmer., 1920-07-29

)~TArr1 MeeeAn HOLDER @ NE Or1rAen HAMMER RECORD AAiD A STRoNe CoNTe soER sA-NsE Se-lb. ~E,GHT ARow A,
 TAG-cos~iho GANGc-
New-York tribune., 1920-04-25
Ginger Snaps

Those who favor crisp cookies
should try these ginger snaps:
2 cupsful mo- u teaspoonful
lasses socc
cupful short z teaspoonsful
ening ginger
Il teaspoonful salt
Flour enough to make stiff
dough. Cream the shortening, add
molasses. Beat thoroughly. Add
ginger and salt sifted with some of
the flour. Add soda dissolved in
one tablespoonful of hot water.
Add enough flour to knead hard.
Roll thin. Cut with ordinary sized
cutter. Place on sheet iron pans so
that they will not touch each other.
Bake in a moderate oven. If dough
is chilled after cookies are cut thew
will be more crisp
A. S. B., Minneapolis, Mimi.
New-York tribune., 1920-04-25

US is made from real leftovers. A
few carrots, finely cut; half cupful
or moro of peas, potato or two,
a few nuts, a little finely shaved
Spanish onion, bit Of green pep
per or pimento or both, marinated
with French dressing and blended
with mayonnaise. it sounds like
hash, but my family call it "heav-
enly hash"
Speaking of hash reminds me of
a favorite dish that keeps US from
despising the last bits Of a roast.
Cut the meat off the bone in as
uniform sized cubes as possible, mix
with an equal amount of cubed
cooked potatoes, an onion finely cut
and stalk of celery cut into bits.
Marinate with French dressing, sea-
son with mayonnasc and arrange
on lettuce. Serve with hot bis
cults and a heavy dessert, such as
steamed pudding or deep apple pie.
New-York tribune., 1920-04-25


for these canned vegetables which
will popularize them and help to
boycott the butcher and the drug
gist:
Squaw Dish
Dice about one-fourth of a pound
Of bacon, fry until rather crisp.
Add one can of corn, which has been
seasoned with paprika, salt and
pepper. Cook in bacon fat for
about five minutes. Serve very hot.
This is splendid for the simple
luncheon and offers most substan-
tial repast with a minimum amount
Of work. 1t tastes better than ever,
though, if made over an open fire
cut IN the woods on a picnic. Try
it one of these spring days.
Baked Corn
This is not a corn pudding. 1t
IS simply can Of corn we'll sea-
soned and few tabespoonsful of
bltter added, placed in a baking.
Dish and a cupful or more depend
M on the consistency of the corn)
Of cream or milk added and allowed
TO thicken down and brown in the
oven fer about thirty minutes. A
ricfer and more formal corn pud-
ding can be made by adding eggs
and more cream.
Corn and Cheese soufls
Make cream sauce Of the fol-
lowing; Three tabiespoonsful Of fat,
New-York tribune., 1920-04-25

quite festive with even a light
salad. Ny mayonnaise bowl and
my French dressing bottle are al
ways replenished as soon as emptied,
and with a head Of lettuce in the
icebox (all covered up in small
butter crock to make it keep longer)
am prepared to make salads out
Of lcftovers.
An apple and Spanish onion
sliced as thinly as possible, mari
mated with French dressing and ar
ranged on a lettuce leaf decorated
with mayonnaise, is always hailed
with delight by my family. A bunch
Of dwarf celery sliced with it is
good. ! vary this with green pep
pers or pimentos cut into tiny bits,
slices or strips. Sometimes when
we have q mcatlcss dinner, cottage
cheese in fiat cakes, with thin rings
of green pepper, arc laid on top Of
the individual salads.
Another very popular salad with
New-York tribune., 1920-04-25

over which grated cheese and but
tered bread crumbs were sprinkled.
No liquid was needed, as the juices
of the vegetables supplied enough.
1t remained in the oven for about
thirty minutes and looked as we'll as
it tasted.
The South holds that people would
eat more vegetables if they would
eat them with corn bread. Good hot
corn bread and Well seasoned hot
greens make an exceedingly agree
able meal. Try this corn bread
shortcake with Combination of
vegetables as the filling:
Corn Bread Shorcake
Make q corn bread oe the soft
variety. When done split and fiji
with the following mixture: One
cupful Of cooked and diced potatoes
one cupful of peas, one cupful of
carrots put through a food chopper
and one cupful of asparagus, little
chopped onion and two tablespoons
ful CT chopped parsley mixed with
one cupful of white sauce well
seasoned.
Another pleasing way of using a
mixture Of these vegetables is &c
make them into a vegetable hash
Drowned in a frying pan the same
as meat hash. Care should BIZ
taken, however, that the vegetables
are not mashed, only cut finely.
Following are a few more uses
New-York tribune., 1920-04-25

cause Of the convenience Of the
canned product. Not for it's nutri-
tive value does it appear on the
table, but for it's very valuable min
eral salts, which aid in keeping the
blood in an alkaline condition, and
for it's unusual iron content.
Canned spinach is very striking
example Of a prepared food that is
cheaper than the fresh, to say moth
ing of the great labor involved in
preparing it. Washing spinach is
the housekeeper's "bete noir." It
costs twice as much to serve four
persons with fresh spinach in the
spring as with canned, and the sand
IS out of the latter.
Canned okra is used very little.
Tor some unknown reason, and in
our estimation should be given an
important place in the diet. 1t is
excellent when we'll seasoned and
buttered or served with tomatoes
and corn. In combination with
other vegetables it is very good, and
its use in other soups, as we'll as in
chicken gumbo, should be extended.
A most delicious vegetable pudding
was made in the Institute kitchen,
using it in combina ton with corn,
tomatoes and cheese. A glass baking
dish was used, and first a layer of
we'll seasoned canned tomatoes was
put on the bottom, then layer Of
okra and lastly one Of canned corn,
New-York tribune., 1920-04-25
Food Waste in Peace Time

A Lesson From Hos pifai Practice
~ NE Of the many lessons learned
~ from the World War was the
value of food conservation.
For two years, during the war, the
people of this country responded
willingly to the efforts Of the food
administration, and there resulted a
saving both of vast amount of raw
food materials and of large sums of
money. This was accomplished not
only through limitation in the use
Of various foodstutfs, but also
through the elimination and pre-
vention of waste
To-day the cost Of living has made
necessary the institution Of more
careful methods of buying and using
food, but apparently the Importance
Of determining the food waste has
been forgotten. When one consid-
ers that in large civil institution
the total garbage for one week
amounted to 10000 pounds, large
portion Of which was edible food, it
is readily saen that the prevention
of part of this food waste would
mean the saving of an appreciable
sum in dollars and cents.
Prevention Of this loss is not in
possible, as is shown by Irons, who
recently discussed the results of de-
lection and prevention of food
waste in some of our hospitals,
where waste of food does not
usually result from deliberate intent
to destroy, but occurs rather be-
cause Of failure to recognize waste
and because the system of handling
food takes too little account of the
needs, feelings and impulses of the
ultimate consumer-the patient" "
Prevention of waste of necessity de-
pends on its recognition. By sys-
tenn of inspection and classification
the amount, character and source of
the garbage can readily be deter
mined and the necessary waste
separated from the unnecessary,
and steps may then be taken to re-
duce or prevent this edible waste
How efficient such methods proved
to be is shown by the fact that in
one of our large base hospitals the
average waste of edible food for
each person daily was reduced in
four months time from 1855 ounces
to O.15 ounce. In civil hospital Of
about four hundred beds the total
daily garbage was reduced in Il shor
time from 743 to 1918 pounds. This
saving was accomplished mainly
through improved methods of hand
ling and serving food in the wards.
Similar efforts in the serving of the
occupants of private rooms resulted
in but little reduction of the total
garbage.
Waste control might proiitably be
New-York tribune., 1920-04-25

several hours before using, thus al
lowing the air to circulate through
1t, and in this way the fiat or
CLOSE" taste is removed.
from an economic standpoint, the
housewife in purchasing canned
vegetables should know what use
she is going to make of them. For
instance, it seems rather injudicious
to buy the fanciest brand of peas
asparagus, corn, tomatoes and the
like if they are to be used for SOUPS.
purees, escalloped or in combination
baked dishes where their identitv
is lost as far as shape is concerned.
Buy Graded Goods IntclligentIy
Canned peas range from very
tiny extra sifted to the marrow
Fats, while medium size is labeled
simply "sifted." For serving with
i butter sauce, or as garnish, or in
salad, the very dainty, tender, extra
slfted peas should be used.
In selecting asparagus the tips
are preferable for salads and are
even preferred by some for all uses
except soups, as there is no waste
and they are little more conven-
lent to eat. For souffles and soups.
however, more bulk is required and
the stalks are utilized to better adj
vantage. The cost in most cases is
about the same. 1t is interesting to
note the number of stalks as COM
pared with the number of TIPS in
cans of the same brand at exactly
the same price. The can WEIGHING
enc pound fifteen ounces contained
twenty-five stalks and the can of
tips weighing one pound and three
fourths ounce held sixty-four tips.
The long stalks measure five and a
half inches, are about one inch in
diameter and are luscious for serv-
ing with Hollandaise sauce, while
the tips are for the garnish or a
dainty salad.
In regard to canned corn there Is
such wide variation in price that
specific use is very important. A
more creamy corn can be used with
very excellent results for making
soups, fritters, etc.
The very tenderest, sweetest corn
should be purchased if it is to be
served plain with only butter, sea-
sonings or cream. In making baked
corn dishes, either puddings or in
combination with meat or other
vegetables, tender grade of corn
is necessary, but not the fanciest,
as the flavor is blended.
Tomatoes, Spinach and Okra
Tomatoes offer rather wide
choice, also. Some more expensive
cans contain tomatoes that are al
most whole, suitable when chilled
even for salad and appropriate to
be served plain by merely heating
and seasoning, or for baking. The
cheaper brands, which are just as
wholesome but are cooked down in
liquid form, should be used for
soups, sauces and in combinations.
Any good grade of spinach can
be used for any and all purposes.
Its popularity should increase be-
New-York tribune., 1920-04-25
The Cook and the Gamer

The Cook and the Gamer
1T is no uncommon remark nova
days to hear a woman say that
she prefers some canned vegetables
to fresh ones. How strange that
would have sounded to our grand
mothers, who spent a good part of
every day in preparation Of the
vegetables for the noon dinner, and
truly felt that they were masters
Of the art! To be sure, it recalls
the most charming pictures, the
shelling of peas out on the broad
veranda, the washing of spinach in
many waters" under the backyard
pump and the canning Of tomatoes
in the roomy kitchen during the hot
August days. But in reality they
were back-breaking tasks at best.
Convenience, Quality and Health
fulness
In these days when many impor-
tant matters affecting the home, it's
food and health are relegated to
women, aside from the strictly
culinary work, it is a boon to have
these delicious and healthful food ,
prepared for serving at moments
notice and at the same time have
them call forth such enthusiastic
comment. Usually flavor is sacri-
feed when convenience and time are
gained.
These spring days, when meat is
taking back seat for vegetables, 1t
is still fitting to talk of them as
they come from the can. The fresh
greens are now expensive, and for
the "internal housekeeping" vege-
tables with considerable cellulose
and chlorophyl (the bulky, fibrous
parts and the green cells) are the
best sweeping agents and blood
purifiers. Spinach, okra and
asparagus fill this bill very we'll.
Some people think that canned
vegetables have a fat taste. In our
opinion that is more the fault Of
the cook than the Gamer. Try
pouring the vegetable out Of the can
New-York tribune., 1920-04-25
Red Pepper in Ginger 4Ales

ETNCLE SANS inspectors have
special eye peeled for those
who use capsicum (red pepper)
instead Of ginger, in whole or in
part, il ginger ale anG forget 20
mention the fact on the label. Red
pepper is all right in its place-and
you may even place it in ginger ale
without doing your neighbor any
harm, though it has not the flavor
and mellowness Of real ginger. Nor
does it have the same price, and so
if one substitutes red pepper for
ginger in a drink called by ginger's
name, it is obviously only fair to
announce the fact and possibly also
make difference in the price of the
bottled goods.
Ginger ales bid fair to have an
unprecedented sale this summer.
They are the small boys favorite
tipple. Who viii provide the best
domestic product that will make the
imported favorites look about for
patronage?
1 ested4tald Endorsed IN The Tribune
/ucfjf,ffo
New-York tribune., 1920-04-25

luxe Royal Scarlet package at 75<
cents for nineteen huge, deliciouslv
favored, meaty but tender stalks
6.5 inches long and about one inch
in diameter, to the White Rose brand
at as cents for twenty-five stalks
delicious, but about half the dame
ter of the Royal Scarlet and lust as
long. The "tips" of this same
brand furnished sixty-four pieces.
only three inches long and 4 quar-
ter inch in diameter, and of very
good favor. These products are all
excellent, but adapted to entirely
different uses, and should be bought
with discrimination.
Asparagus has the reputation of
attacking the tin on long standing,
but here we are at the end of the
season, and these goods contained
not more than fifty parts per mill
ion, when even three hundred parts
per million Is considered a negligible
amount, as far as health is con-
cerned. 1t hardly seems worth while
to affirm that there is nothing in
furious to be found in canned
goods which look sound and smcll
fresh; and that nothing is added by
the Gamer but water, salt ana sugar
in any case when established brands
are purchased.
New-York tribune., 1920-04-25
In Justice to Cottonseed Oil

OUR attention has been called to
the fact that. we gave the burn
ing point of cottonseed oil, in
an article in the March p issue
on vegetable oils, as $40 degrees
Fahrenheit. This was a topographic
cal error. The flash point and fire
test OF vegetable oils, as compared
with olive oil, shows that the latter
is less suitable for deep fat frying
than either the cottonseed or the
corn oil. They are as follows, as
determined in the Institute Labo-
ratory:
misunderstanding point, 48o
degrees; fash point, 616 degrees;
fire test, 684 degrees.
Corn oil-smoking point, 450 de-
grees; flash point, $40 degrees; fire
test, 686 degrees.
Olive oil-Smoking point, $50 de-
grees; flash point, COZ degrees; fire
test, 670 degrees.
These figures show that the corn
and cottonseed oils can be used at
higher temperatures than the alive
oil for cooking, and so more health
Tasted c,,d E17,Jorco,J a., H. T-.r
New-York tribune., 1920-04-25
Honeyconb Pudding

! pint rnolaases / cupful brown
l-S cupful but sugar
ter melted in 6 eggs
cupful milk teaspoonful
] cupful -four cinnamon
:. Add the egg yolks to the mo-
ASSES and brown sugar. Stir in
enc cupful Of -four, add the CHINA
mon. Stir in the whites, beaten
Hin, and bake one hour in mod
sfate oven. Serve with hard sauce.
s. N. L.. New York City.
Salads
Throughout this last winter !
nave planned TO have somc kind Of
80 every day, and have been sur
slsed TO find how greatly it has
'Ded 70 solve the food problem in
0sss days Of high prices.
= very simple meal--~it Is ridicu-
.0s u ~ Cheap" for nothing
sS eea1 newadays--may be made
New-York tribune., 1920-04-25

wife may know from the reading on
the label just exactly what to ex-
pect when she opens the can-this
is part Of the work Of the new in
spection service Of the National
Gamers Association, which has
already spent thousands of dollars
to investigate the best kind Of can,
the best methods Of sterilization to
provide at once the maximum Of
safety and the best quality, causes
Of spoilage, etc.
New-York tribune., 1920-04-25

The following recipe IS as good as
it is uncommon. 1t was made in the
Institute kitchen and baked in the
Florence stove, which was undergo-
ing test. (See page A.
Make one cupfulof thick white sauce
and mix with one cupful of aspara-
gus and put through a sieve. Beat
the yolks of three eggs until thick,
add seasonings and combine with
first mixture. Fold into the stitfly
beaten whites Of eggs and bake in a
we'll creased baking dish, or, if us
ing glass dish, omit the greasing.
Bake for thirty minutes in a very
slow oven, and then turn the fire off
and leave in for an additional ten
minutes. In this way there will be
no danger of its falling.
Potatoes and Spinach
When small quantity of each Of
these vegetables remains from din
ner, try this leftover dish. Mix
equal quantities of cold, mashed
spinach and potatoes to paste, and
add two tablespoonsfu) of melted
butter, with paprika, salt and pep
per. Spread on a buttered pie tin
and sprinkle with fine bread crumbs.
Dot with butter and bake to a light
brown. Cut in pie-shaped pieces
when serving.
Lamb Chops with Vegetables
To cupful of soup stock add
one cupful tomato pulp, three small
potatoes cut in pieces, one cupful
green peas and one-qr rter lound
Of mushrooms. Cook ow.y until
potatoes are render. Psn roll
chops slightly c. each .e add To
the above mixture and season with
salt and pepper, onion and celery
salt. Simmer fer ten minutes.
Thicker slightly If necessary.
New-York tribune., 1920-04-25

THE reports from the laboratory
on these canned goods showed
that they gave good measure from
every point Of view, exceeding, in
most cases, the amount Of solid ma
terial required for the given size of
can, as we'll as equaling or exceed
ing the net weight on the label.
High points on this score were
reached by the White Rose hand
packed tomatoes, which were IS per
cent tomato solids (the tomato it.
selfis 81 per cent water) and the Del
Monte spinach, which contained 22A
ounces Of drained soilos OUT OF
total weight Of 25A ounces.
The danger Of tin in the food
from the container, even in small
amounts, still haunts some, espe-
cially when the feeding of children
and invalids is concerned. Not one
of these cans contained more than
minute, entirely negligible
amount, showing practically perfect
conditions. The spinach contained
goodly amount of iron-nature'
spring tonic-in its best and most
available form.
The Premier end the Royal Scar
let corn were interesting as repre-
senting two quite distinct types Of
canned corn. The Royal Scarlet
was very tender, very sweet, and of
a creamy consistency, the kernels
being broken down. The Premier
was a sweet, sound product, with a
heavier hull, and the kernels kept
their shape.
There are two methods of putting
up corn; one, the cream or Maine
style, consists in cutting off the corn
first by machine carrying curved
knives and then scraping the cob to
add the kernel left at the base.
This gives creamy product. The
Maryland style is to cut the corn off
closely with knives, but add no
scrapings, and to use brine that
will keep the kernels whole. The
choice in these cases is matter IF
taste, but it is good thing to know
what you are buying and adapt the
purchase to different needs.
The peas followed their labelings
closely, except that no wrinkles"
were found. The extra sifted were
smaller and slightly sweeter than
the sifted, as they should be, and
the Castle Haven brand, costing 19
cents % cents less than the smaller,
sweeter peas), was we'll graded and
labeled, being a sifted, early pea,
less sweet, less tender, than the
more expensive grades, but a good
purchase for its price for soups,
combination dishes, etc.
The asparagus varied from the de