davidaulloa/AmericanStories huggingface dataset:
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10

/ OLDS six, nearly new $1,000; l
Overland 90, 1919, tires, bump
err. spotlight. $3.50; Brisco 1917
S425. terms.
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10

WOOD for sale, 16 in. old fir and
4 foot second growth. Judd Bros.
10SF3. aaoeo
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10

FOR SALE-Potatoes $1.75 per
hundred delivered. Phone 26F15.
c269
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10
For Sale-Misce1laneous

WILSON strawberry plants soc
per 1000. Harry E. Martin, Sa-
lem, Rt. S, phone 26F24. d271
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10

JOURNAL WANT ADS PAY
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10

FOR SALE-Old fir and second
growth 16-inch and 4 foot. Fred
4. Wells, S05 S. Church. Phone
1912. eas
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10
As a skipper Jeff is there like duck.

sos State street.
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10

For Sale-Automobiles
FOR SALE-New Chevrolet road
Ster. Phone $40. q269
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10

LEATHER hands bags. 1915 and
up. Max o. Buren. 179 N. Com
,naro;aI ms
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10

class stenograph-
er and familiar with filing, also
some bookkeeping experience.
Good salary with large growing
industry Answer in own hand
writing Box 70 Capital Journal.
g272&
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10

FOR SALE--Full blooded New
Zealand rabbits, cheap. Cherry
City Rabbitry. Phone 1927
a970
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10

FOR SALE-Army overcoat and
uniform. d N care Journal.
c272
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10

WANTED--Dishw and ciean-
er at Willamette sanitorium.
e270h
Capital journal. (Salem, Or.) 1919-1980, 1920-11-10
FOR SALE
For Sale--Wood

----- Moou none l0lSW ee294
ANY kind of dry fir wood or coal.
Empey G Moisan Transfer Co.
phone 99S, 4O4 Ferry. ee27s
New-York tribune., 1920-11-28
. Quick, Comforting
Drink or Soup--~An
Emergency Stock

and one cupful Of cold diced pota-
toes, moistened with one tablespoon
full Of extract Of beef dissolved in
one cupful Of hot water, is very
appetizing, substantial luncheon dish.
A good sauce which is admirable
for many purposes, and especially
for macaroni and cheese and
creamed or Delmonico potatoes, is
made as follows:
Melt two tablespoonful of butter
and add the same amount of flour.
Stir until we'll blended. Pour on one
and one-half cupsful of hot milk
very gradually and cook until thicl,.
After removing from the fire add
one-half cupful of boiling water in
which two bouillon cubes have been
dissolved. A. S.
New-York tribune., 1920-11-28
8ean Outlets and Cheese Loaf
Need Beef Extract

4 cheese loaf is improved by beef
extract. Combine one cupful of
grated cheese with one-half cupful
Of chopped nuts and one and one
half cupsful of bread crumbs
Moisten with we'll beaten egg, and
add salt pepper, onion salt and one
half tablespoonful Of extract of
beef dissolved in four tablespoonful
Of hot water.
Leftover baked beans may be con-
verted into savory outlets III COM
bination with extract Of beef. Mash
about two cupsful of baked beans
with one cupful of grated cheese and
one-half cupful Of bread crumbs sea-
soned with onion salt and paprika.
Moisten with two teaspoonsful of
extract of beef dissolved in two
tablespoonsful of boiling water.
Flour q baking board and form into
outlets. Dip in egg and bread crumbs
and fry in deep fat.
New-York tribune., 1920-11-28
The Easiest Ways the Best

of Home Economics for November
emphasizes one of the Institutes
ret slogans, namely, that "every
working surface-table, stove, sink,
washing machine and ironing board
must be thirty-four to thirty
six inches high There never was
any virtue in having d pam IN
ones back, and it is rather sad
to think of the years that women
have bent" to their household
tasks as much as any peasant in
a European field. Take a meas
uring rod and see how high your
equipment stands. There is still
need to take a stand in order to
get your sinks and tables set right.
Now that incHicicncy is proved as
we'll as discomfort, progress may be
more swift.
New-York tribune., 1920-11-28
1ree Leading Bouillon Cubes and Well
Mild Stimulation and a
Salty, Meaty Flavor
Found Here

T HE bouillon cube is a mild
stimulant, a delightful flavor
ing for cup cf hot water; q
great convenience in making sauces
and gravies in the place of stock, and
as basis for a clear consomme, to
which a few vegetables may be add
ed. They all contain about Cd per
cent Of salt, necessary, partly, for
flavor and partly to preserve the
meat protein Of the cube, Of which
there is II per cent in Oxo; about
20 per cent-in Armour's and % per
cent in Steero. There was, also.
slightly more fat and less water in
the Steero 1.7 per cent of fat and
as per cent Of water), the other
TWO cubes having 7 per cent of water
With 1.12 per cent of fat in Armour's
and only 0.83 per cent in Oxo. The
prices are about the same.
The proteins in these cubes are
On r the stimulating extractives of
the meat rather than the nourishing
clements. A cup Of bouillon made
rom these cubes is just the thing
10 hand 10 father when he comes in
cold, overtired, too nervous to di~
gcst well, but hungry and needing
something comforting and warming
preparatory to meal. He will
come 10 dinner in better state Of
mind and body. II is not the thing
TO give u growing child for luncheon,
with the idea that you are giving
him nourighinp soup.
There arc no prcservatives in
these products. They are Wholesome
and desirable in every way provided
that you know how to usc them.
Beef Extracts Are Another Story
The extract Of beef Ia quite "a
different product though still a
New-York tribune., 1920-11-28
N ECENT experiments made by
IN the Office Of Home EcOnOm-

p EcENT experiments made by
IN the Office of Home Econom-
les of the United States Department
Of Agriculture show that the easy
way actually saves energy.
1t was found in the homely every
day task Of dlshwashing that when
q woman washed dishes on table so
low that she was obliged to bend
over her energy output was thirty
calories an hour. Washing dishes on
q table that was little too high for
comfort required twenty five calorles
all hour, while only twenty-one cal
cries were used when the working
surface wns Of the right height
This statement in The journal
New-York tribune., 1920-11-28

washing, was preheated on the stove
without any added water for five
minutes, then placed in the cooker,
which had been preheated for ten
minutes. ct could have been put
direct into the cooker preheated
for twenty minutes.) After thirty
five minutes of high" heat, the boil
ing point was indicated by the active
steam coming from the vent. The
cooker was then allowed to go on
"low" for forty-fve minutes.
In other words, the spinach was
steamed in its own juices for 1.5
New-York tribune., 1920-11-28

tatoes. The cooker was preheated
for fifteen minutes and four medium
sized potatoes placed on rack on the
heating element. At the end Of for
ty-fve minutes of "high" heat they
were just beginning to get soft, and
not until after an hours additional
cooking (on maintained heat only)
were they well done. Of course, this
could have been hastened somewhat
by using high heat for a longer
period or by a longer preheating
The skins were not crisped as in an
New-York tribune., 1920-11-28

hours, at cost of "A cents (10-cent
electricity, but every bit of color
and favor was retained The leaves
still showed their serrated edges
and veining, and even the midribs
were juicy and tender.
None Of the vitamine value and
none Of the mineral salts are lost
in a vegetable cooked slowly at low
temperatures. covered, in this way,
and it is the ideal method for pre-
pairing them both as regards havor
and nNtrition. Carrots. sliced. could
New-York tribune., 1920-11-28

Chefs consider it almost as essen
tial as salt and pepper.
These cubes and extracts are a
great aid to the delicatessen FIRE
quenter A slice Of roast beef can
be procured and very excellent
gravy made from the extract Of beef
and poured over it. A little added
to tomato soup is very good also,
New-York tribune., 1920-11-28

paste. 1t contains only per cent
of salt, 18 per cent Of water and
about 55 per cent of proteins. There
are Federal food standards for this
product calling for not more than
% per cent Of water, not more than
27 per cent of minerals (this prod
uct had only % per cent?, nor more
than IL per cent of salt-and the
Armour's extract had only 7 per
cent.
The product is seen to be Of a
higher grade than the standards
demand, and has very good favor,
but is fat, needing seasoning. 1t
has a dark color and q strong meat
taste, making it much better for
gravy, soup and sauce bases than
the cubes, which make clear,
amber -colored solution and will
probably be preferred by some for
drinking purposes.
The two ounces, for 43 cents, pro-
vide the equivalent Of about sixteen
cups Of bouillon, though tastes Will
vary as to strength; while the %
cent box Of cubes gives You ten or
twelve cups Of bouillon at 2.5 cents
apiece. These products are de-
cidcd asset in any woman's pantry,
when used knowingly. a. I..P.
ROUILLON CUBES and beef ex-
tracts should bo Il daily standby
New-York tribune., 1920-11-28
BY Anne l.. Pierce, Director Tribune Institute

in the bottom and in needing time
to heat up after the food is placed
in it.
For some foods this cooker must
be preheated; for some the "high"
heat must be used longer than for
others. The figures given, showing
the temperatures reached at differ
ent times from fifteen to forty-five
minutes, with the heat at "high,"
win aid one in using good judgment
in this matter.
Baked Potatoes
Our first test was with baked DO
New-York tribune., 1920-11-28

back on when the recipe calls for
stock and you have none, though
it is a lifesaver at such times.
1t is then an efficient extender Of
meat flavor, and in vegetable casse-
roles and chowders, sauces and
gravies gives body and flavor. Ex-
tract Of. beef is the pure, rich flavor
of lean beef in a concentrated form.
New-York tribune., 1920-11-28
The Plan of Work

THESE PRODUCTS HAVE BEEN SUB
JECTED TO A CHEMICAL TEST
AND SHOWN TO BE OF EXCEL
LENT QUALITY, ACCURATELY LABELED
AND FREE FROM MADULTERATION. COOK
ING TESTS IN THE INSTITUTE LABORA-
TORY HAVE BEEN MADE TO DETER
MINE THEIR EDIBILITY AND ADAPTA-
TlON TO SPECIAL USES.
Anne l.. Pierce,
J)jrecto, 7tjbuNo TDetjf1fg
New-York tribune., 1920-11-28
How High and Low Perform

The heating element is in two
parallel parts. The low {only 40
watts), while the two together call
for $50, the capacity of lamp
socket, but in the cooker tested only
$50 watts were used. The lead to
the high" winding Of the element
goes through the clock switch. which
automatically cuts off the current at
the time set by the operator on the
clock face. The "low' element is
meant to maintain an even tempera-
ture by supplying only the amount
of heat lost by radiation after the
high" is turned off. But while it
retards the loss Of heat it does not
entirely maintain IT ESPECIALLY at
the higher heats), as was shown by
the following experiments:
An oven thermometer was placed
in the we'll Of the cooker, both plugs
were inserted, and the clock set at
As minutes. At the end of the time
temperature of 800 degrees F,
was recorded, equivalent only to
the lowest oven heat for baking or
roasting. But it is the prolonged
heating in the insulated cooker that
does the work and prevents shrink
age and loss Of valuable food ingre-
dents.
In 80 minutes time a tempera-
New-York tribune., 1920-11-28
Cranberries

Cranberries were cooked to per
fection and any dried fruit would
be. A quart of berries in one cupful
of water were put into the cold
cooker and the clock set for thirty
minutes Of "high" heat. At the end
Of two hours cooking on receding
heat, no plug in at all, the berries
were perfectly cooked, plump and
New-York tribune., 1920-11-28
How the Cooker Is Built

The cooker was raised onto the
Institute workbench to have its
picture taken. the better to display
the plugs. clock, etc. 1t is easily lift
ed by two handles by two per
sons, as it weighs about forty-fve
pounds. The overall height of the
cooker raised four inches from the
floor is twenty inches; with cover up
it needs 3Q.5 inches, while the floor
space occupied is only IS by 10
inches.
The frame is Of polished steel and
the corners extend on down and are
turned under, giving four very
stable feet on which the cooker can
easily be pushed about The sides
RE Of black enameled sheet steel
and riveted to corners, bottom and
TOP Of the frame The cover is
made in the same way, and the
strong. we'll made hinges have a
stop which holds the open cover in
nearly vertical position, as shown
in the photograph.
The SIX walls Of the single cook
Ing compartment are packed With a
freproof, Insulating material, a
piece Of which was removed and
tested in gas fame, which slightly
charred one surface but in no way
affected the interior, showing that
it would withstand any tempera-
lures used IN the cocker.
The lining is of seamless alumi-
nun. except that the bottom is an
iron casting into which the alumni
nun lining fits smoothly. The heat
----------------
New-York tribune., 1920-11-28

juicy, being much better than when
cooked on top Of stove, as all of
the flavor and juices had been re-
tanned.
Spinach and Carrots
Spinach and carrots are two
valuable vegetables that need to be
carefully cooked for young children.
Spinach prepared in the cooker be-
came a choice delicacy, with favors
that we had never suspected Of
spinach before
In this case the spinach, after
New-York tribune., 1920-11-28
n ELECTRIC Areless is

q y GLEN NAN iieio'S 40 q
IA highly specialized little ma
n chine, equipped to do certain
things superlatively well. with no
trouble and no dirt. to take up al
most no space in "parlor, bedroom
hath while at work, and to step
meekly into any small closet or dis
appear under any table or shelf
when its work is done.
We have had many inquiries from
women living in hotels or non
housekeeping apartments and need
ing to prepare a little special food
for an invalid or the baby (such as
perfectly prepared vegetables and
cereals and broths) for such a de-
vice. And even one bachelor in a
small country shack quite a bit OF
the main road. but with electricity
available and no gas, demanded such
an apparatus as the Standard.
For Elementary use 1t would
also have It's place in small fam
iE. Do not expect it to bake or
roast with the dry heat of the oven
when there is no top heating ele-
ment. 1t can bake certain things
after fashion potatoes, for Gin
stance. but the function of this
cooker is to cook superlatively we'll
stews. casseroles, soups, beans,
cereals and fresh and dried vegeta-
bles. The two last named are espe-
cially fine when cooked in this fire
less. We take issue with a number
of the claims and directions given in
the circular material and will call
attention to the superior results OBJ
tained when, after experimentation,
the cooker was manipulated in a GER
tain way.
New-York tribune., 1920-11-28
Sauces Improved

Creamed or escaloped fish is
much improved by the addition of
small amount of beef extract. And
Il casserole of vegetables made from
can Of corn, one cupful Of carrots
New-York tribune., 1920-11-28
Cereals

Cereals were our next interest.
Rice is always a test, aud the hrst
rice put into the cold cooker in cold
water and given "high' heat for only
ten minutes, according to direction,
was a pasty mass We cannot rec
ommend this method and it is con-
trary to all cooking lore.
Rice really needs violent boiling
in a large quantity of water to pro-
duce the ideal dry cereal with sepa-
rate kernels. 1t is not logical to ex
pect this under the cooking condi-
tions found in an electric fireless.
Much better results were obtained by
heating the rice for twenty minutes,
instead Of ten, at "high' (using three
cups Of water to half cup of rice)
and leaving it on "low' for two and
one-half hours. This rice showed the
separate kernels, and if washed with
cold water and resteamed would be
very acceptable. Substituting milk
for water will give q creamy cereal
suitable for children or semi-inva-
Ids.
Corn meal mush, cream Of wheat
and such cereals could be especially
we'll done in the cooker. The sug-
gestion that when Glow" heat is used
Cor finishing the operation the time
IN "high," as given in the directions.
should be reduced by half, does
not seem to work out well. A period
# rapid boiling at first is highly de-
sirable, especially for cereals, and if
they can be started on a stove, so
much the better. If not, they GER
tainly need at least twenty minutes
Of high" heat at first.
Oatmeal Cooked Overnight
Oatmeal, another important cereal
for the young, was also cooked Two
cupsful Of rolled oats were cooked in
three cupSful Of water overnight
The cereal was put into boiling salt
ed water and placed in the cooker
at 7:30 p. NJ, with "high" heat for
fifteen minutes when both plugs
were pulled out. At 8 o'clock tbs
next morning the current was put or
at thigh" for fifteen minutes anc
then on Glow" for fifteen minutes
more.
The oatmeal was we'll cooked, hot
rather thick, but could easily be
thinned with warm milk or cream
or little more water could have
been added This operation means
forty-five minutes of cooking alto
gether with the heat on al a cost
of 2.9 cents, supplemented by the
all night cooking on receding heat
which means some five hours al
least as a total. Personally, VIZ
feel that for everything but soups
stews, etc, the preheating Of The
cooker gives better results. But II
New-York tribune., 1920-11-28
C Fireless C00ker-Its Possibilities and H9h Lights

ture Of 240 degrees was obtained
and in Is minutes 140 degrees.
To test the insulation of the box
and the action of the "low' plug
in maintaining temperatures estab-
lished when the 'high' is turned off
the following tests were made:
Two quarts Of water were brought
to a boil, placed in the cooker and
when reheeted for Is minutes on
high had temperature Of 1S4
degrees. After one hour, the box
running on "low," the temperature
was 1856 degrees, indicating that
New-York tribune., 1920-11-28
Meat Stews, Broths, Vegetables and
Fruits, Dried and Fresh, Are
Among Its Best Works

be put into the preheated cooker IN
a very little hot water and similarly
treated. They are ideal sources Of
lime and iron for old and young.
New-York tribune., 1920-11-28

- using hot water and putting the
cereal into the cold cooker.
The Two-Story Kettle
The two aluminium kettles, with
their tightly clamped lids and con-
1enient broad handles on the top.
hold respectively three and five
quarts Naturally, the one on
tcp cooks much more slowly than
The one on the heating unit. Con-
sequently, food to be merely heated
up, or small amounts requiring
shorter cooking, should be put on
top and. if possible, preheated on
the element before both kettles are
put in.
To find out the relative cooking
ability Of this upper space, the same
quantity Of turnips and water was
placed in each and the smaller ket-
tie placed on the bottom. The cook
er was preheated for fifteen min
utes, boiling water was used on the
turnips, and "high" heat was used
for thirty minutes, until steam was
actively pouring out of the vent, in
dicating boiling.
After an hour on '1ow'' heat the
vegetables in the lower kettle were
done, but those in the top were not
Both were replaced for another half
hour, when both lots were satisfac-
tory, showing that it took one-th;rd
longer to cook the food in the upper
kettle.
We think that the space could be
used to better advantage if duplex
or triplicate kettles were furnished,
each having contact with the
heating element. These, however,
could be obtained as supplementary
vessels.
Conclusions
In brief, we think that as a sup
Elementary cooker, for special purs
+ poses and conditions, this electric
cooker could be most advantageous
ly used, but many Of ones precon-
ceived ideas about cooking must be
laid aside and the idea of steaminc
foods with a very little water for
long periods be well understood.
Oven or even surface cooking with
gas, using high temperatures in
ventilated space, is diametrically
opposed to the process of slow cook
ing at low temperatures, and one
must experiment to get the best and
most ecAomical results.
We are inclined to think that a
longer use of the high" heat, while
not necessary. gives better results
and that the 'low" heat does better
work, except for all night work with
cereals, than the receding heat. The
advantages Of steaming vegetables
fruits. etc. are very great, from
both the dietetic and flavor and
quality points of view. For supple
nentary cooking the cost is not great
even with a 10-cent rate for electri-
city (0.4-cent an hour for Glow"
heat and 5.5 cents for "highD, and
cleanliness and convenience are, Of
curse, afforded to the last degree.
10 stones to heat for this cooker
The Standard Electric Cooker
No 1Ol.
Made by The Standard Electric
Stove Company, Toledo, Ohio.
New-York tribune., 1920-11-28

oven, but in two hours, at a cost of
s cents, the potatoes were baked
as you would want to give them to
a child.
New-York tribune., 1920-11-28

{ Tested and endorsed by Tho Tribune
lnstitute)
New-York tribune., 1920-11-28

and a plain omelet is much better
With few drops added.
New-York tribune., 1920-11-28

some additional stored heat was
thrown off by the heating element
and bottom of cooker.
At the end Of the second hour the
temperature was III degrees, in
three hours 161 degrees, and the fol-
lowing morning & p. m. to 8 a. m.)
the thermometer was 142 degrees,
loss of only 10 degrees overnight.
To further check this point and
show the advantage Of cooking on
"low," at negligible expense, rather
than on receding heat with no plug
in, two quarts of water was boiled
and again held on "high" for Is
minutes. At the end of this time
the plug was taken out and in an
hour the temperature was 100 de-
grees, and in two hours only 1875
degrees. This shows 26 degrees
higher temperature cooking Oh low"
for one hour and 36 degrees higher
at the end Of two hours.
The relative efficiency of the Glow"
plug increases markedly as time
goes on. When left overnight, both
plugs out, the cooker was down to
room temperature, 70 degrees. In
deed, only five or six hours cooking
is claimed on receding heat, where
as with low heat some cooking
would go on almost indefinitely, as
shown by the temperature Of 142
degrees when left on Glow" over
night.
Methods of Cooking
There are certain foods which are
improved, or not harmed, by being
put into cold water and heated up
gradually (such as the tubers, soups
and stews); there are others, such
as cereals, tender leaf vegetables,
roasts, etc, which are ruined by the
same procedure and need to be
started in hot water and "high"
heat applied at first.
Again, there are vegetables and
dried fruits which are at their best
when steamed in as little water as
possible at low temperatures. These
points must be remembered in using
an electric freless cooker, which diff
fers from the preheated stone
cookers in having only one hot plate