davidaulloa/AmericanStories huggingface dataset:
The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1920-06-14
Evening Chat
shsru Liahtenins.

According to the tales Of numer-
Gus persons a streak OF tightening
Yesterday evening visited very nearly
every house and street In Fairmont.
Along about tiye-thirty shortly after
The storm broke there came q sharp
snap and a long Jagged streak Of fire
which frightened the women and chill
dren in a dozen homes with IN add
tion a few Of the men. Almost IN
stantly after Il happened people rush
ed out Of their houses on a number
Of streets, mine included, shouting
the story Of what happened to all the
neighbors. Some thought they had
narrowly escaped death and perhaps
they had. others said they Jumped
almost quicker than the flash, which
was impossible-and still others we're
most positive something or SOMEBODY
must have been hurt.
The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1920-06-14

Even The Youngsters Are prorlteerins
The Ice boys On tho hill streets
are playing . III lie game all their own
which Il Il works will net them con-
sidefabiy more on q summers work
than the regular ice company Is get
ting. When THY haul IS ponds Of
ice 70 you from the little box station
on the eorrsr you pay q cents and
Tor ~ po,ass A cents while the ice
company ~ill bring It TO you for %
and 40 cents. The youngsters are
sticking 10 their prices and some
people are paying them. Il all goes
70 show that even the kiddies believe
IN demanding everything possible
The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1920-06-14


The storm yesterday which broke
very gently late in the afternoon
brought with It some Of the most re-
freshing breezes imaginable espec;
tally appreciated after 3 long hot
day. The rain began falling q mo,
ment after the storm appeared, anc
it fell softly and steadily, covering
leaves and gardens and hot roofs 50
that one could feel the whole Of Fair-
mont luxuiiously drinking. There
hasn't been rain for q long time so
filled with possibilities for enjoy.
ment as the rain Of yesterday. i filled
the heart OF hot humanity with Joy
and 1t answered something IN the soul
The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1920-06-14
Woman,s Intuition.

Woman'S Intuition.
They had Just become engaged.
81 shall love-" she cooed, TO share
all your Tiefs and troubles"
"But, darling he purred, Il have
-1 no. 81. agreed: 'but I mean when
we are married. London Opinion.
New-York tribune., 1920-11-14

stalks Of bunch of mint. Cook for
twenty minutes, strain, add three
cups Of heated sugar and cook.
sklmming well, until little iells
when tried on a cold saucer. Tint
with a little green coloring matter
and pour into jelly glasses.
Spiced Crab Apples
If the crab apples are very hard,
parboil them for ten minutes in water
to cover, then drain and simmer in
a splced syrup composed of three
pounds of sugar, a scant t:-ee cups
full of mild vinegar, half a cupful
OF stick cinnamon, broken in bits,
and six blades Of mace. Two whole
cloves may be stuck in each tiny
apple before cooking in the syrup
If desired. The quantity of ingredi-
ents given is for seven pounds Of
fruit. Cook the fruit until tender,
take it out, pack in sterilized jars,
boil down the syrup and fill the jars
to overflowing. Seal as for canned
fruit. F. e.
New-York tribune., 1920-11-14

take from eight to ten minutes.
Chill before using. as cold always
enhances the charm of cranberries.
If the strained sauce is preferred,
cook the berries in water and then
put them through a sieve, add the
sugar and allow to boil up for q
few moments. About ene-eighth of
a teaspoonful Of soda may be added
while the cranbcrries are cooking and
a little less sugar will be needed.
The soda must not be added, how
ever, if you are making jelly, we
are told that soda is an enemy to
vitamine value in foods of this type.
Did you ever eat shredded cab
bage made into salad with cranber-
ries? This may sound "faddy," but
once you try 1T we are sure you will
agree that the tartness Of the berry
is very pleasing with the bland
flavor of the crisp cabbage. Mix
two cupfuls Of finely shredded cab
New-York tribune., 1920-11-14
A Sermon on Onions

ONIoNs are the great teachers of moderation.
~ Too much onion and everything else is drowned
out and you have bad taste III your mouth the
next morning. just enough onion and all other
foods taste the better for it, Many people who pro-
test that they do like onions will cxclairn over
the delicious flavor of salad, knowing that
bit of onion juice is responsible for the flavor Even
bowl rubbed with garlic, a Glove of garlic placed
in crust of bread and tossed with salad and re-
moved, will intrigue the taste of many who would
scorn it if they knew what they were getting
plain lettuce salad which would be otherwise utterly
uninteresting becomes a relish and an appetizer if
bit Of onion, garlic chives is added to the
dressing.
Like other good things, the onion has suffered
the most at the hands Of it's friends Creamed or
baked onions are among the most delicate and de-
lectable Of vegetables and they very cheap and
are with US for the winter. They antiseptc and
most wholesome as we'll sppetzing and give zest
and to bland foods.
Use the onion with restraint and it will make
dull meal piquant and interesting
New-York tribune., 1920-11-14
Then and Now" or +
"The Empty Spool

THREAD was at first sold in
hanks, as knitting wool is now.
and ladies had to loosen the skeins
and wind it into little balls. But a
progressive thread manufacturer.
James Clark, got a wood turner
named Robert Paul to make a few
wooden spools in the early eighteen
hundreds, and then James Clark
himself, tc accommodate a fair GUS
toner, would sit down at weaver's
plrn in his own shop, while she
waited, and wind the skein of thread
on it for her. He charged her half
cent for this courtesy.
When the spool was empty she
brought it back to him and he wound
it full with thread again.
The fourth generation Of Clarks
are now making the cotton thread
you use to-day. Give the courtly
New-York tribune., 1920-11-14
Three Apple Recipes
OF Special Merit

SPlCEY sauces and jellies are much
to be preferred with cold meats
and fowls to the heavy, sweet pre-
serves. These three suggestions will
help fill the empty shelves that the
summer sugar shortage may have
left in its wake:
Spiced Apple Sauce
Pare, quarter and remove the
cores from sufficient juicy cooking
apples to make four quarts. When
all are ready, turn into preserving
Katie, add two broken sticks of
cinnamonetwelve whole cloves, and
let simmer until the fruit is tender.
This will not take long, but it must
be stirred frequently to prevent
burning. Seal as canned fruit.
Apple Mint Jelly
Cut the apples in quarters but do
not pare or core. Barely cover with
boiling water and cook until the
fruit is very soft Drain in a jelly
bag, and for qHxrt of the strained
juice add the crushed leaves and
New-York tribune., 1920-11-14

old business fellow, James Ciafh
passing thought when you INV.
away the next empty spool. Lsu's
could not do that in 1912. ~
There were plenty of other fal's Z
they couldn't do and wouldn't ~
those good old days. Thrift Vt
naturally and of necessity U
world where inventions were =
looking to waste and coinu'
Wooden spcols were never Ms
away; a thimble lasted me- e.
and one needle was often -"
household afforded. 1t was KEEP 4
carefully as such a treasure
served to be kept. !. !.
One bonnet, one shawl, one -
did almost a lifetime, too, for y.
terials were hard to Obtain ~
oressmakers few in number.
women wove their own clothes q
the clothes of their families tnss
not encourage frequent chsnss /
fashions. JAMS 49,
New-York tribune., 1920-11-14

Of boiling water, mix with II. II
tine mixture and stir well. c,'l
add two tablespoonsful ea.s
lemon juice and orange juics i
whip with Dover egg bests-
very light. Beat two egy ss,'
until they will hold their form i
to- the whipped cranberry an, :. i
tine mixture and beat again S,.,|
It begins to stiffen. Pour iD,r
ring mold and chill on the ice. i
Pumpkin and Date Tart.
Into one and a half cuusful /
stewed and sifted pumpkin str j
cupful Of milk, half a cup;sl l
thin cream or top of the bottle !
lightly beaten egg, blended IA
two-thirds of a cup Of sugas, q
tablespoonsful of molasses, nsl.
teaspoonful of salt, three-quatsl
Ct a tablespoonful of ground y;n,l
and a quarter of a Tablespoonful I
ground cinnamon. Blend .,tq]
oughly, mix in half cuvful 1
finely shredded dates and turn n.
tart tins lined with pastry. B,a
until firm in the center. The or.l
should be hot at first to BAKE u
crisp the pastry. then redue. n
heat.
Fried Pumpkin with Bacon Ri
This may seem like an innovstsj|
for breakfast, but it is very em|
Break open the pumpkin. reucl
the seeds and strings, cut the sd
IN pieces and steam until the p.]
ls tender. Scrape from the ssj
and slft. Use two cupsful Of n
pumpkin, season to taste with 81
paprlka, butter. a very little suss1
and dash of tomato catsup. Md
ten with a quarter of a cuntul
rich milk and turn into head
skillet holding two tablespoonsI
of hot bacon fat. Stir rapidly md
heated through, then brown on j
under side. Serve inverted opI
rot platter and lay over the 4
curls Of crisp bacon.
Spanish Onion Salad
Peel three large Bermuda onicr|
slice and let them stand for an hed
IN ice water. Drain. sprinkle light
with powdered sugar and maSrsj
IN French dressing for an hou|
When ready to make the salad ii
On a bed Of shredded lottutl
sprinkle with four tablespoonful |
chopped cress, four Tablespoonful
Of chopped green peppers (no SEEDS
and pour over all cheese dressing
Garnish with strips of canns|
pimentos and capers.
New-York tribune., 1920-11-14

hage with one-half cupful Of cram
berries, which also should be cut in
very fine pieces. Moisten with French
or boiled salad dressing and serve
very crisp and cold. A few blanched
almonds are an addition to this salad
also.
Pot Roast and Cranberries
Pot roast cooked in cranberry
sauce is pleasing variation which
is bound to multiply the devotees of
the berry. Brown the roast in a
small amount of fat and then re-
move from the pan. Add about three
cupsful of water, together with two
cupsful of cranberry sauce, which has
been sweetened a little less than for
other purposes. Boil for few min
utes and replace the meat and cook
as usual, adding seasonings to taste.
A Cheap Winter Conserve
An excellent marmalade is made
New-York tribune., 1920-11-14
Cranberries, Pumpkins and Onions Are Winter Standby

one pint of chowder clans (or the
equivalent in large clams) for 80
cents and a two-pound mackerel at
80 cents pound.
Purchase for the dairy supplies
two pounds of butter at 70 cents a
pound, one pound of oleo for 38
cents, seven quarts Of Grade B milk
at Il cents quart, one-half pint of
cream for 26 cents and three dozen
eggs at so cents dozen.
Marketing prices for four persons
should run at the following approx
mate figures. The milk item does
New-York tribune., 1920-11-14
Shopping for Onions

In purchasing onions it is we'll to
remember that the fiery little red
variety are uneXcelled for seasoning,
that the small white ones are best
for creaming, escalloping and ali
culinary purposes, while the large
Bermuda is recommended for salads
and sandwiches. The red onions are
always cheaper than the white vari
ETY. and the Bermuda generally sells
for so much apiece, according to the
size.
In making the onion sandwiches
mix together two white onions.
peeled and chopped, a small cupful
of chopped celery, eight chopped
stuffed olives and sufficient mustard
dressing to make paste that will
spread. Spread thickly on a crisp
lettuce leaf and use between but
tered slices of whole wheat or rye
bread.
Pumpkins also vary in price, ac-
cording to the size, medium-sized
specimen selling for about As cents.
Tney are generally steamed or
boiled and sometimes baked. The
cooked pulp is always sifted before
using. The filling for the pumpkin,
date tarts, will make delicious fill
ing for one pie, save that the dates
are omitted and the amount of sugar
slightly increased. Spices used with
pumpkin are largely matter of in
dividual taste, but ground ginger
and cinnamon should always be used.
The Approximate Cost
Supplies for the week will include,
at the butchers, two pork tender
IONS (about one pound and quar-
teri for rs cents, three lambs kid
neys at 10 cents each, one pound of
lean veal for 35 cents, half pound
of salt pork for IS cents, two pounds
of short steak at 55 cents a pound
and half pound of bacon at 45
cents pound.
At the fish market one pound and
half of salmon steak at SO cents
pound, one pound and a half Of
smelts at 3o cents pound, one-third
OF pound Of salt cod for 10 cents,
New-York tribune., 1920-11-14
Cranberry Sponge
or Baked

DR o B A B I. Y
pumpkin pie is
the only real COM
petitor apple pie
has in the aHec-
t i ons Of m a n
Pumpkin is one Of
the many vegeta-
bles that has suf-
fered from being
poorly cooked and
seasoned. If wa
terry and fiat, it is
anathema. If dry,
ST E e d and sea-
soned q n d b ut
tered, with milk
and eggs added, it
is delicious. When
a vegetable is over
80 per cent water
it takes some care
in serving to make
it acceptable. The
rock : hard turnip
h a ; an equal
amount Of water
and we all know
what a dish of wa
terry turnips is like.
Pumpkin, almost,
needs TO be made
into n custard, and
then its sweetness
and characteristic
havoris at its best.
A. L. p.
New-York tribune., 1920-11-14

fruit is tender. Add one and one
half cupsful of sugar and cook until
thick.
Pineapple juice and strained cram
berry juice sweetened make an ex-
cellent drink, also.
Orange and Cranberry Dessert
Wash one cupful of cranberries
and cook in two cupsful of water
until tender. Mash, add one cupful
New-York tribune., 1920-11-14
"Datl the Granberry!"

The rosy velvet of the peach's cheek
The purple of the plum must fade away,
And cen the coat of autumn's latest pear
Dusk-gold and 'tawny -russet must decay.
And still no lack of appetizing sauce,
Piquant and rich. your winter fare need show,
For then the brilliant jewel of the marsh.
Your board shall brighten with its crimson glow
And if. perchance, your family would dine
On dainty tart satisfying pie
What better filling for the same than this.
The juceful berry of the ruby dye?
SO hail We all with joyous gratitude
Pomona's eolace for a season chill
Fit emblem of the fireside's cosy charm
When winters frosty step is at the sll.'
New-York tribune., 1920-11-14

plain fashioned pumpkin pie and
baked pumpkin and cranberry sauce.
The Institute always tries to avoid
fads and strange concoctions, too
often offered on women's pages in a
search for something new" Just as
bizarre fashions are foistered on
the public in the same frantic
scramble for a change.
Nevertheless, nearly all fruits and
vegetables have their season. and to
make the most Of them at their
height one must serve them in va
rious ways. The following recipes,
New-York tribune., 1920-11-14
Recipes That Make 1t Possible
Serve the Same Vegetable
Often Without Monotonv

sifted with two tablespoonsful Of
flour and one cupful Of chopped cram
berries. The pudding mixture should
be Of the consistency Of thick drop
batter Steam in creased mold for
one hour and half. Serve with a
hot foamy sauce.
Cranberry Conserve
Wash one quart Of cranoerEies
and chop rather coarsely, saving
every particle Of juice. Put in a
saucepan, add one cup Of water, the
grated yellow rind Of one orange,
the edible pulp and juice of two
oranges and one cupful Of seeded
and chopped raisins. Cook for ff-
teen minutes, add two and a quarter
cupsful Of sugar, boil for three
minutes and stir in half cupful of
chopped nut meats. Store in Jelly
glasses.
Cranberry Sponge
Prepare half cupful Of strained
and sweetened cranberry syrup and
while hot add two tablespoonsful
Of granulated gelatine, softened in
cold water to cover. Let stand for
five minutes, stirring occasionally.
Dissolve scant half cupful of
sugar in one and a quarter cupsful
New-York tribune., 1920-11-14

nuts and raisins. Why, if Thanks
giving and Christmas dinner is not
complete without cranberry jelly,
should we neglect it during the rest
OF the year, and only at rare inter
walls have this delicacy?
Sugar, the arch enemy of cram
terry consumption, has gone down
In price, and this should help popu
New-York tribune., 1920-11-14

Of sugar and boil for three M5
utes. Mash again and put thres)
a colander and then through
strainer, so that no seeds will q
main. Set aside to cool. Pare 's5
oranges, removing all the WHY
inner skin. Cut them in very srS
pieces and place in sherbet e.aSs'
Pour sauce over and serve with csf
or waters. Anna St.nls,.
New-York tribune., 1920-11-14

larize this very piquant fruit. They
offer no waste Of material or time
in preparing, as they have no skins,
cores on pits to be removed. Gran
berry sauce or jelly is as delicious
with beef, lamb or mutton as with
1owl, and it is especially desirable
+ the meat is fatty.
A Confection
Puddings, pies, mullins, drinks. as
we'll as ices, can be made from
these berries, and we think they are
dangerous rival Of the cherry at
much less cost. A new confection
can be made from them try it for
Thanksgiving dinner. 1t is sim
pie matter to candy them: Boil two
cupsful of sugar with two-thirds of
cupful of water for about five min
utes. Wash and dry the berries. Pierce
each one with fine skewer. Lay on
an agate pan (not aluminum). Pour
the hot syrup over and let stand in
a moderate oven until they are al
most transparent. Busted with con-
fectloners' sugar and they make a
beautiful decoration, besides being
a refreshing tart-sweet for the din
ner's end.
Different Sauces
Cranberry sauce may be made
with the pulp and skins left in, and.
in fact, is preferred this way by
some. Others like it strained so that
it presents a clear appearance, For
the former, boil one quart Of ber-
res in two cupsful of boiling water
and two cupfuls Of sugar. Cook un-
The berries are transparent. THIS will
New-York tribune., 1920-11-14

~ ALL versatile fruits, cram
berries should take the lead,
yet cranberry jelly is about
the limit of our use of them. They
have not been as popular in the past
as they deserve to have been. Onlv
at Christmas and Thanksgiving do
they come into their own along with
the turkey, pumpkin and mince pies,
New-York tribune., 1920-11-14

from ralsins and cranberries. which
IS hnc for the approaching holidays
especially for those whose preserve
closet is not so we'll stocked as usual
I'he ralsins blend in very we'll with
the tartness of the cranberries and
afford a decided change from plain
cranberry sauce. Cover saucepan
and bring to boil quickly one quart
of cranberries. Mash with wooden
spoon and boil for about three min
utes. Add one cupful of sugar and
one cupful of raisins cut in pieces
Boil slowly about thirty minutes.
This makes two tumblers of MARINA
iade for about 25 cents.
Cranberry Desserts
Try the following recipes and you
get the cranberry habit" and the
more expensive fruits will NOT he
missed.
Mock Cherry Pudding
Cut one pint Of cranberries in
halves and combine with one-half
cupful of chopped raisins, one cupful
OF sugar and the we'll beaten yolks
OF two eggs. Beat the whites yerv
stiff and fold in carefully the first
mixture together with two cupsful Of
bread crumbs. Pour into a buttered
baking dish and bake in SLOW oven
for about thirty minutes. Serve hot
with hard sauce made from one cum
full of powdered sugar and one-half
cupful of butter.
Cranberry and Pineapple Mixture
Combine one pint of cranberries
with two cupsful of chopped canned
pineapple and one cupfu. of water or
pineapple juice and cook until tho
New-York tribune., 1920-11-14
By Virginia Carter Lee

DUMPKINs, cranberries and
onions are so associated with
the month of November, owing
to their long-continued appearance
in the Thanksgiving season and to
the fact that just now they are at
their best, that the present weeks
menus are planned with these appe-
tizing food products as their basis.
Cranberry Specialties
Cranberries selling at two quarts
for Is cents, or Is cents a quart
straight, are not an expensive pur-
chase, especially now that sugar has
fallen to IL cents a pound, and if
due to the sugar shortage during the
summer or early fall the housewife
has failed to put up her usual sup
ply Of jellies, cranberry jelly. may be
admirably substituted for currant,
wild grape and all tart jelles. 1t is
made in the same manner as currant
jelly, save that a little water is
added to the fruit when first put on
to cook.
For the spiced cranberries mix, in
the order given, one pint of washed
cranberries, one cupful of sugar,
one-quarter cupful Of mild vinegar,
one-eighth of cupful Of water, one
teaspoonful of ground cinnamon and
an eighth of teaspoonful each of
cloves and allspice. Heat slowly to
the boiling point and Simmer for
half an hour. This IS delicious with
cold meats. 1t may be sealed like
jelly.
To make the cranberry sherbet
cook three cupsful of cranberries,
one cupful of raisins and one and
nail cupstul OF water or ten min
utes. Press through a sieve and
stir in one and q half cupsful of
sugar. Reheat to the boiling point.
simmer for couple of minutes, re-
move from the fire and cool. Freeze
slowly, and when it begins to con-
geal add the stiff1y whipped white of
one egg. Continue to freeze until
stiff and smooth.
The jellied prunes in cranberry
mold is made by slicing six apples
(core them), and add half a cupful
OF cranberries and three-quarters Of
cupful of boiling water. Cook for
fifteen minutes, strain and add one
tablespoonful Of gelatine softened in
New-York tribune., 1920-11-14
The Cranberry's Rights

CRANBERRY sauce jelly and cranberry tarts
~ about the limits of the territorial rights of
this delightful winter fruit in families. Why?
When it makes excellent conserve with raisins a
good pudding, and adds fruit cups, sherbets and
beverages. Especially in the winter time when the
supply of succulent vegetables is short and
eating more heavily of meats and eggs and the
starchy vegetables, do you need for health we'll
juicy, acid, I-bearing fruit like the
cranberry TO aid both in elimnaton and in counter
New-York tribune., 1920-11-14

acting the acid reactions of a winter diet For the
cranberry like many fruits acid in the mouth and
stomach, is alkaline in ito reaction in the body the
intestines and blood, when it is broken down and
digested and assimlated.
For these reasons it is we'll 10 know many WAYS
to use the cranberry and put it on the menu more
often than is the usual custom. Do wait until
you have turkey chicken to have cranberry It's
bright oor and appetizing qualities will help out a
paiefaccd winter meal several times week.
New-York tribune., 1920-11-14

THERE is nothing better than
creamed or baked onions, raw
onion sandwich with rye bread,
New-York tribune., 1920-11-14

Saturday
BREAKFAST
Puree of Fruit with Cranberry Jelly
Drowned Vegetable Hash
Toasted Nut Bread
LUNCHEON
Fish Souf1e
Onion and Watercress Salad
Sliced Oranges and Bananas
DINNER
Puree of Spinach
veal Loaf Corn Pudding
Baked Potatoes
Jeliied Prunes and Cranberries
New-York tribune., 1920-11-14

Wednesday
BREAKFAST
Grape Juice
Fried Pumpkin with Bacon Rolls
buttered Toast Coffee
LUNCHEON
Scrambled Eggs with Green Peppers
Thin Bread and Butter
Fruit Salad
DINNER
Cream Of Onion Soup CrOiitons
Fried Smelts, Tartare Sauce
Potato Puff Buttered Beets
Cranberry Sponge Peanut Macaroons