davidaulloa/AmericanStories huggingface dataset:
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1920-05-26
NFCESTTO Observation-Disclosures

EECESITO socio con pequcno capital para
operar I'm est~ablecimicnto e~lect-ico Ge repa-
rac:oa de ca!zado: buena proposition. Sc pre-
feriEa a quicn conozca cl neEocio Electric
Shoe Shop. Sinton. Texas.
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1920-05-26
MEDICOS.

POS, d. BONA. P-cCssora en- parros ;
-r,fsEls-z en- euFe-uS4acgs &c Leu0ras- Us
g., houston s. -sgtcaO travis 1919
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1920-05-26

VESTIDOS para seHo-as. faldas y zaratos
nucvos. buena oportUU!dad. n una tercern
pa-;e &c 81 vaior. go {. Houston 81. Guar
10 2OS t27I
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1920-05-26
PARA CANAR MAS DINERO

APreada listed IN
giles en- 81 propla
casa, pOr medic de
nueSCro curse espe,
cial, y Ia ayuda de
una persona anlerl-
cana. EHvienos So
nombre Y direction
Y de daremos ipfor
mes.
2t41 Main ST.
?. 0 Box SIS
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1920-05-26

GRATHcICARE con sS3.O0 a Ia persona cue
me proporcione informs cxactos acerca Gel
actua! paradero de Pedro Sanchez. cuyas Sc
nas particu.ares son e~ytatura 5 pies. COM
plcxi6n Eruesa y boca chica. Guien hace "a
mucha tempo que Sc encuer;ra en- los Es-
tados Unidos. sin saberse hasta hoy el lugar
de su residencia. Cualesquier informc sob-e
este asunto. dirijase 2 Pet-onilo Sanchez,
Route No. :. Box KorpcrI. Texas. (2D
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1920-05-26

DR. VI. MARTINEZ GUZHAN. EsDsciars-
3 srTs-ueGaGez Ge ninos = plrtCe- Mea.-r
IA e. EsuerA. Oactna. 80. -. CCaussea
s. TeeIOuo Travis Ice
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1920-05-26
DE PIANOS A LA
MITAD DE SU PRECIO
Esta Semana Sclamcnte

Durante esta Senana veDderemos
todos los Pianos KNABE KIMBALL.
BECKER BROS, Behr Bros. Y otros
de marca renombrada. ligeramente
usados. -ror eXaCtamente Ia MAD del
precio que costarian nuevos.
Estos pianos, musicaimeNte, estan
tan buenos como 81 fueran nuevos,
pues el ligero uso que han tenido, ha
servido unicamente para suavizarlos
Y mejorar e ton0. listed ahorrara Ia
mitad en- Ell costo de Su piano. sin
desperdic;ar I'm solo centavo en- 10
que reSpecta q calidad.
C~ualesquiera condolences t~azonables
seran aceptables durante esta seTa,
ma.
Tenga presente cue 10 mejor So ven
de primero.
SAN T 0 MUSIC CO.
316 W. Commerce St.
Z. S. Bridge, CITE.
Isaac Bledsoe, Prop.
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1920-05-26
EMPLEGS

NECESITAN moIdcadores y furdidores
ara una iabricE de juguetcs de yeso. Podra
-.:aarse contrato garantIZado por l . >
.Ius DE- tyabajo permanc1,e. Charlie Ross,
sen. Delivery. San Antonio. Texas. (6J}
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1920-05-26

HOMBRE toven. con buenas referencias =
sigunos conocimientos de carpinteris. soil
cita trabajo. ONO aprend;z. J. Ramirez Tel.
TT. 5I5S. (Sl)
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1920-05-26
PESQUlSAS.


DARE BUENA GRATIFICACIoN a ID per-
soma que ME proporcione infoFhncS 'eHasJeS
acerca del actual Iaradero sc nj sbposo RIO
rentino Solorio de 81 amos de edac. estatura
alta. color moreno, quien como sena parl-
cu!ar. tiene IN lunar g-ande en- lado IL
quierdo de Ia cara. Cuaiesqufer in1ofme "
bre este asunto. dirijase a AgustiHa Juarez
Box .4S. Robstown, Texas. lEe'
GRATIFICARE con $500 a quien ehueesue
vegtla obscura con fierro I'm en- lado dere-
cho. rerd:da el - del actual. George MT
che!l. Compress. Medina St NZo)
DARE BUENA GRATIFICACIoN a Ia, per
soma que me proporcione informeS eSactoS
acerca del actual p~aradero de LUIS Vi!!anue-
va, de Is amos de edad, alto, complexion 'e-
gular. ouien desde hace n1ucho tempo no IA
sido possible loceIizar el lugar donde Sc en-
cuentra radicado. Sc presume que pueda en-
cont-arse en- ell Estado de California. Qua
Iesouier informe sob-e este asunto. diriJase n
Diorisio AreIiano. Ea-Gang No. 81. Lucln'
Utah. 'Ee'
La prensa. [volume] (San Antonio, Tex.) 1913-1962, 1920-05-26

LA SRA. virginia l. &c, E4-ado &c Con
rSrE con aLJss sElE-gs. sescle2 -rane'SSf
? practical llaps-Aassa , r.vl. o-r--e SIS
.sryle.as ~ g4r.as. Intermediates Lz S'nc-
a. = 81 e5pgc.ALl2t. en- 50 ulaos. NeeU-
ncaGaGa por .s poc;o- O-s=a. SOL y. Leo
IA Sc.
New-York tribune., 1920-02-29

was not because Of the color of the
shell, but because of what the hen
ate or how the egg was handled.
OF course, If you arc not strong
enough to look a brown complected
egg In the face In the early morning
and are willing to pay extra to have
it dressed in white, we'll and good.
but don't imagine that you are get
ting a better or moro delicate egg.
On the contrary, the brown shells
are heavier, less porous and protect
the egg better than do the white
shells-and that is the real purpose
OF an eggshelll Many women buy
clothes the same way-they are all
for looks and delicacy and nothing
for protection and durability!
If you are prejudiced against
brown eggs, get over 1t, if it means
say advantage to your pocketbook.
New-York tribune., 1920-02-29
THE following letter is of special
n interest as representing 4
view often held hv uuorr.r end

NE 1ollOWlnG leCCer ID M special
H. interest As representing .
view often held by wonen and
the public a. to the nutritivs and
heaithful properties Of grainA. In
our opinion. n fne white oat four
10 pasty. unattractivc affair when
made into a porridge, and the idea
that coarse, whole grains or rolled
grains are "as indigestible as the
cartons they como in" IL positively
wrong. OlA reason Tor the preva-
lence OF constipation IL che eatin9 Of
f1ne foods that lack sufficient rough
age.
Some of these points are matters
of taste, but our correspondent is
confusing her issues, and the rolled
oats that she deplored were upheld
by the chemist, the cook and the con-
sumers as appetizing. nutritious and
wholesome food. The real Scotch
oatmeal, 1t will be noted, the "Keen
Robinson" gave a truly white DOR
ridge and Is finely ground. but
highly priced. and any difference in
assimilability may we'll be offset bv
its lower content Of protein. Women
have too long demanded "pure white
f1ours." Much bleaching and ex-
pense with no gain In wholesomenesa
have resulted from this cry for over
refined foods. Hero is the letter:
,, In the Institute Of to-day's
Tribune I see you give g recipe
Tor the making of bannocks. In
which you say to use "very fine oat-
neal" -S 0"'
Would you kindly tell me wher.
very tine oatmeal can be obtained IN
New York, or where I can obtain a
pure white oat -four. I have hunted
all New York for these for wears
and cannot find them. What ia
called oatmeal here is really rolled
oats, and that Is not At tor human
consumption, as you can soak them
all night and boil them ali day and
then they are not cooked, and cannot
be digested by the human stomach
as any examination Of the waste
matter Of digestion will readily
show.
Then you can get Irish oatmeal
which Is not oatmeal at ell. but only
New-York tribune., 1920-02-29

add the yeast and ave cupsful Of
wQeat -four. Let rise over night,
put in pans and bake one hour in
q slow oven. This makes two
medium sized loaves.
Sour Milk Gems
Pour one and one-haK cupsful of
sour milk over two cupsful Of raw
oatmeal. Allow to stand over night
and in the morning add ono table,
spoonful Of melted butter, one-third
cupful Of sugar, one beaten egg,
one teaspoonful Of soda, one tea
spoonful Of salt and one cupfui Of
wheat -four. Beat well and pour
into gem pans and bake In q hot
oven about twenty minutes.
Drop Cookies
Mix one and one-haif cupsfu1 o1
mashed potatoes, one-haH cupful Of
shortening, one and one-quarter
cupaful Of sugar, one and one-quar-
ter cupsful Of -four (sifted With
two teaspoonsful Of baking powder),
one-haH cupful Of milk, one-haK
cupful Of rolled oats, one-half cup
full each OF chopped nuts, raisins
and dates, one teaspoonful each Of
cinnamon, cloves and nutmeg and
one teaspoonful of salt. Drop the
mixture by spoonsful on Q slightly
CREASED pan. Bake in q moderate
oven.
Oatmeal Crscksrs
Grind two cupsful Of uncooksd
oatmeal IN food chopper. Add to
one-quarter cupful Of milk one
quarter cupful Of molasses, ono and
ono-haH tablespoe slul Of fat, one
quarter teaspoonful of soda and one
teaspoonful Of salt, Roll out in thin
sheet and cut in squares. Bake for
twenty minutes In a moderate oven.
Oatmeal Cus.ard
Heat one pink Of milk in a double
boiler. Beat the yolks Of two eggs
and add one-third cupful Of sugar.
Stir into milk and then add three
tablespoonsful OF oatmeal and cook
until thick like custard. Remove
from the fire and fold in the
stifiy beaten whites of the eggs. Add
vanilla and serve cool. This !s
especially good for invalids who are
just beginning to eat desserts.
Oatmeal Macaroona
MIX two and one-hat cupsful Of
raw oatmeal with two and one-haN
teaspoonsful Of baking powder and
three tablespoonsful Of butter and
one cupful Of brown sugar. Beat
the yolks and whites separately and
add TO the batter with one teaspoon
ful Of vanilla, one-half teaspoon
full Of salt and one cupful Of Cocoa
nut. Drop In small bits In a shallow
pan, about three inches apart, and
bake in very hot oven until brown.
Take from the pan while hot. This
makes thirty-six cookies.
New-York tribune., 1920-02-29
Wanted: A Dark, Delicate
Cineerhread

! have a great many recipes for
gingerbread. but not one that
equals a gingerbread which I have
eaten in restaurant. First, it Is
black; second, rich, and last, it is
2 DIST. VIII YOU kindly give me one
through The Tribune. or ask some
OF your numerous housekeepers for
one Ihanking you am. yours
Binehamton. N. Y.
I,rat. you can't make dark GIN
ssroread out Of light, thin. char
acterless molasses, whatever the rec
ipA Second, the tenderness Of
texture and moisture depend on
the baking ard on having a "light
hand" with the -four, which should
bs sifted lightly into the measur-
ing cup leveled off, but not packed
down The batter should be no
taicker than for a rich cake-it
should only ribbon" off Of the
spoon. not drop" The oven should
b medium to slow (so0 to ESQ de-
gtees).
With these precautions In mind
the following recipes for ginger
bread are submitted, which we think
sli meet the specifications:
Gingerbread No. /
x&Ss in . mixing bowl half .
New-York tribune., 1920-02-29

cupful Of dark molasses and add
two tablespoonsful Of liquid short
ening, half cupful Of dark brown
sugar, two espoonsful Of cocoa
mixed to a paste with warm water,
half teaspoonful Of ground Gin
namon and quarter of a teaspoon
full each Of ground allspice, grated
nutmeg and ground ginger. Blend
the ingredients thoroughly and then
stir in one teaspoonful of baking
soda stirred into three-quarters Of
a cupful Of thick sour milk and
sufficient sifted flour to form a
batter that will ribbon" from the
spoon (about one and two-third
cups).
Pour into a shallow creased pan
and bake about thirty minutes in
a moderate oven. Do not cook in
a deep pan or the bottom will
scorch before It Is cooked through.
Gingerbread No. 2
Melt one-quarter Of a cupful of
shortening in half a cupful Of hot
coffee and stir in one level cupful
Of dark molasses, one-quarter Of
teaspoonful Of salt. one heaping tea-
spoonful Of ground ginger, one
teaspoonful Of cinnamon, one-quar-
ter Of a teaspoonful Of cloves. two
tablespoonful Of brown sugar and
one-quarter Of teaspoonful Of all
spice. Dissolve one teaspoonful Of
baking soda In two tablespoonsful
Of hot water, stir thoroughly into
the mixture and beat In about one
and quarter cupsful Of sifted
-four. Bake In a CREASED pan in a
moderate oven.
New-York tribune., 1920-02-29

as q service Of egg, banana, milk
or cream and at the same time
equals the egg and banana and is
half as high as the milk and cream
in fuel value. This is a record that
1s hard to beat--as we said before.
Cooking
Oatmeals
The questions of o4gestlon, and
time Of cooking, and how far
the package foods are ready for
service, open up rather contro-
versial field. In the cooking expert
ments made to prepare the oatmeals
for tasting tests we followed direc
tons on the package and cooked the
bulk oats according to a standard
recipe. Two cupsful of salted boil
ing water were added to one cunful
of the oats; it was boiled vigorously
over the flame for one minute and
In the double boiler for thirty min
utes, with the exception Of no.
which was cooked for twenty min
utes. All samples gave one pound
Of cooked cereal, except H-O, which
gave three ounces more and was
"nuttter" than the others, owing to
the moro complete discrimination
Of the starch (the frst step In d.
gestion Of starch, effected In this
case by heat).
While the starch Is not actually d.
New-York tribune., 1920-02-29
Styles in CoIored Shells
For Eggs

W A<6 9S
TINE ~Boston Lady" sent back her
4 eggs because they were white.
The ~New York Lady" sent
back hers because they were brown.
A member Of the Tribune Coopera-
tive Club said she knew her fresh
eggs were storage eggs because the
acid had attacked the shell and they
were spotted. She was thinking of
water-glassed eggs, q method never
used in commerce. And the Egg
Man threw up his hands and said:
whats the use Of being honest with
ignorance7 might as we'll sell them
those cold storage white eggs as
fresh eggs and make money for my
self and happiness for them"
Now, as to the facts as to brown
and white eggs. There isn't any dif-
ference between them under their
skins. They are more closely re-
lated than Bridget O'Grady and the
Colonel's lady. Hundreds have been
analyzed, North and South, white
and brown, and If the figures aren't
labeled no one can tell which Is which.
You may have eaten white eggs
you liked and brown eggs that you
dian't care tor, Or vice vsYsa, but Il
New-York tribune., 1920-02-29

ture and place small piece Of butter
on top Of each. Bake until brown
and serve with white sauce.
Fish Flake Pie
Line a baking dish with moist
cooked oatmeal. Fill center with
fish flakes, seasoned with lemon
Juice, onion and chopped parsley.
Bake in q slow oven until brown.
Serve with tomato sauce.
Sausage Oatmeal Sandwiche.
Place the cooked cereal in q bread
pan to cool and harden. Cut in
slices, spread with chopped sausage
meat and put another slice on sand
wich fashion. Place in oven for
New-York tribune., 1920-02-29

about thirty minutes, basting occa-
sionally with the grease that comes
from the sausage. This, with apple
sauce, makes splendid cold weather
breakfast.
The following are to bo made
from the raw oatmeal, ground or
left whole, as stated In the recipe
Oatmeal Cinnamon Baking
Powder Biscuit
Slit ono and one-quarter cupsful
OF white -four, one and one-hah tea
spoonsful Of baking powder, one
half teaspoonful Of salt and two
tablespoonsful Of sugar together.
Add one and one-third cupsful Of
New-York tribune., 1920-02-29

the bulk rolled oats purchased and
with the steel cut oats, though the
bulk product had an unusual amount
Of fat, 10 per cent. All had from
7 to 8 per cent Of fat, however, and
for a grain this Is a fine record.
What You Get
For Your Money
Bulk oats cost 8 cents for d pound
and four ounces, and you may nav
from IA to 18 cents for package
OF rolled oats containing the sans
amount. On the other hand. the
package goods have a special flavor,
cue to the browning and toasting OF
the grain, and without exception the
H-O, the Quakers Oats and the
Mothers Oats were preferred by the
Tribune Institute staff to the bulk
rolled oats on this account, the lat
ler being deemed lacking in flavor
and color.
Apart from the question Of actual
digestion. therefore, the point of
edibility Is worth considering. A
food that is not rellshed causes no
saliva to flow and is not so well
digested. Especially is this true CT
starch food, whose digestion be-
gins In the mouth and which does
not call for mastication.
All of these points must be con-
New-York tribune., 1920-02-29

raw oatmeal, SIX tablespoonsful Of
melted shortening and enough water
to make soft dough. Roll out thin
on Toured board, sprinkle with
mixed sugar and cinnamon and roll
up, then cut in slices 40 for pin
wheel biscuits. Bake in a creased
pan In q moderate oven about
twenty minutes.
Oatmeal Bread
Pour two cupsful Of boiling water
over two cupsful Of oatmeal, add
three-quarters cupful Of molasses,
one teaspoonful Of salt and one
tablespoonful Of shortening. Dis
solve half a yeast cake IN half a
cupful Of water (lukewarm) and
when the first mixture has cooled
New-York tribune., 1920-02-29

gested or changed. it Is affected so
that 1t is ready to be cooked thor
oughly in a shorter time. The
thlrty-minute period gave a per
feetly edible product, though longer
cooking, even for four hours, is de-
sirable for children and for invalids
whose starch digestion Is impaired.
Steel Cut and
Scotch Kinds
To compare the bulk steel-cut oat-
meal, SO called (coarser, pinhead
oatmeal), with the imported Scotch
product, six ounces, or one cupful,
Of each were cooked for thirty min
utes over the direct flame, four
cupsful Of water (two pounds) be-
ing added to the former and four
pounds four ounces as pints) to
the latter, according to directions on
tho can. Both were good, but the
Scotch product was pale and moro
watery, like q porridge, while the
bulk meal was brown and distinc-
tive Ia favor. The bulk pinhead
oatmeal gave two pounds In weight
after cooking and the Scotch I'M
ported product only one pound
seven ounces. In other words, the
bulk meal furnished eight portions
at cost Of O.43 cent a serving
New-York tribune., 1920-02-29

ter cupful moro Of milk, ono cupful
OF cooked oatmeal and. lastly, two
tablespoonsful Of melted butter and
one-half cupful Of chopped-up cooked
apricota. The canned or cooked
dried ones may be used, but be sure
that all the liquid is drained of,
Stuffed Green Peppers
Clean four green peppers; par
boil Make = stuffing Of the follow.
ing: Two cupsful Of cooked oatmeal.
one-half cupful Of chopped celery,
one cupful Of chopped pecans, ono
half cupful Of cooked tomato, one
half pimento, cut fine, and salt and
pepper to taste. Fill shells with mix
New-York tribune., 1920-02-29

two egg yolks, we'll beaten, two table,
spoonsful Of grated cheese, one
tablespoonful Of onion Juice and one
teaspoonful each Of salt and paprika.
Shape like outlets. Roll In crumbs,
then egg and crumb again. Corn
meal may be used instead Of crumbs.
Fry In deep fat or toast. Serve with
cream or cheese sauca
Apricot Oatmeal Muf3ns
Mix and sift one and half cupsful
Of white -four with two tablespoons
full Of sugar, one-half teaspoonful OF
salt and four teaspoonsful Of baking
powder. Add one-quarter cupful Of
milk, ono well beaten egg. one-quar-
New-York tribune., 1920-02-29

~~e AHAE Az w A1iQNA
nourishment you can get for your
money. Nothing but beans can beat
oatmeal as cheap source Of "vege-
table meat" (protein) and tho oat-
meal has, in addition, valuable min
erals, including iron, and a larger
amount Of fat than any other grain
{four times as much as wheat end
corn, its nearest competitors). mora
protein than wheat and as much
mineral matter. Altogether oat-
meal is ''heavy food" and it's high
fuel value is matched by it's chemi-
cal composition-which is not always
the case. An oil may rank high as
fuel (body heat and g r., but
low as a balanced fooo.
The four oat products a. alyxed
were remarkably uniform in ,mpo-
sition and compared tavorably with
New-York tribune., 1920-02-29
Don't Salvage
Spoiled Foods

Both home and commercial prod
ucts have contained it-no one
process or procedure can bs blamed.
The simple plan Of not trying to
salvage" food that Is "off color" or
strange in odor and appearance
spells safety, and IL Is poor econo-
my even to taste It,. The four ne
groes who died after eating aspara-
gus which the hostess said couldn't
be bad since she put It up herself"
didn't know chat a germ is no re-
specter Of persons. It's spores may
survive boiling for ar hours time,
no matter who does the canning.
Furthermore, this asparagus "stood
around" before canning and was
not tightly sealed! This is no test
# home canning!
The chemists opinion is that ripe
olives may be eaten with perfect Sc
-urity If you open the can yourself
and they smell and look good. Don't
New-York tribune., 1920-02-29

A food Is TO. wholesome because
100 per cent digested, but is valu-
able both for the effect on the in.
teetines and for It's content Of min
eral matter. Many dietitians think
we would be much better OFF as to
bowel conditions and as to d;ges-
tion If we did not refine our grains
and grind them so finely.
The fine products mentioned
above are made more especially for
lnvalids and infants, but the rolled
oats and oatmeal Of commerce hold
their own very we'll as to Whole.
someness and general nutritive ou.t.
tiles. DR.. Wiley, for instance. wh.
is an admitted authority on food
feeds his children entirely on Who'll.
wheat ground on his own place .nA
starch Is always made more d;v..
stsle by longer cooking. person.lIv
we think that the cattle get IN. h...
OF 1t when they get all OF the bran
OF the grain, and we pay fer a mor~
demineralized and denatured foea
when we eat the 6ne white DOM,
exclusively.
New-York tribune., 1920-02-29

~
II on the fact that all cereals
should be thoroughly cooked.
In other words, literally turned in
side cut" so that the starch cells are
properly attacked bN the heat. All
undercooked starchy food is apt to
irritate the alimentary tract and
cause indigestion. Most Of the rolled
ostmeals are pre-steamed, so that
they do not require the long cooking
tfst steel cut oatmeal does in order
t. make it digestible.
However. some epicures insist
Il !t long cooking improves the
8 For. The highly dextrinized oat-
sis q. e., starch changed to
I trim by heat and SO the first step
L digestion made) have a more dis
tive flavor, q toasted, nutty
+ ,e- Salt should always be added
IA the water before the cereal Is
!, zed, and 1t Is a good plan to use
s. ut one level teaspoonful to a cup
q oatmeal. There Is q noticeable
la Of salt in most cooked cereals,
SC 10 not be afraid Of the salt box.
'ress up the oatmeal so that
L children will not nave to
oe coaxed to finish 1t. To saw
Il it Will make them big and
st 'ng means something, but It
d, sn't flavor the dish. Burbank
hi said that if palatability be
eli dnated from food it is no more
trtn medicine, to be taken because
i produces necessary results. So,
let half the JOY Of living be lost,
: it IS up to the cook when she dis
piaTs her most wholesome wares to
make them palatable. Put a few
Dig. fat, juicy raisins, some luscious
dates, or apricots or prunes in the
oatmeal when it is almost cooked.
Such dish Is rich in iron as well
as phosphorus and other minerals,
and especially good for pale-faced
children. Best Of all, it may be
eaten without any urging.
But don't think that oatmeai Is
cay for the first meal Of the day,
necause many luncheon. dinner or
afternoon tea would be improved By
Oatmeal IN combination" II there
should be a little leftover cereal
from tbs morning meal hoard 1t
carefully and transfgure It In one
of the following ways. Rolled oat.
are best for these recipeA
Oatmeal Pancakes
Combine two cupsful each of
mashed potatoes and milk, one table
spoonful Of melted fat, two beaten
fggs, three-quarters Of a cupful Of
dfsed -four and one-half cupful Of
scoked oatmeal. One teaspoonful of
baking powder and half tea
spoonful Of salt should be ssfted with
the four. Beat we'll and bake on a
&, ased griddle. These are delicious
TO- lunch when sprinkled with graf
sd cheese.
Oatmeal Betty
FIX TWO cupsful Of cooked oatmeal,
z apples, cut fine, one-haR cupful
raisins, one-half cupful Of sugar