davidaulloa/AmericanStories huggingface dataset:
Bisbee daily review., 1920-06-06
NO PLACE TO MOVE TO-SHE SUICIOED

NEWARK. - Notice to move and no place to go," was the motive for the gas suicide of Mrs. Matilda Brew ster, mother of two small boys. ac- cording to the coroner.
Bisbee daily review., 1920-06-06

MIR AND MRS. JOHN W. SCOTT and their daughter, Miss Florence, motored to Ramsey canyon yesterday for the week end.
Bisbee daily review., 1920-06-06
State Musical Club Supports National
 Music Conservatoru

A NATIONAL CONSERVATORY of music to be built in Washington or New York or Chicago. each center, is plan which the proposed State Federation of Musical Clubs is to SUD- port. This is the nationwide plan de signed to bring music and the drama up to a national standard and to give tion of real achievement in music. As model the Paris Conservatory is cited as an institution which has not only served its own nation but the world as well. Why such an institu- tion as this cannot be established here is a question that has been at tracting the attention of music lovers and musicians throughout the copn- try for some time.
 To realize this will require concert ed action, and every music club in the United States may have a part through its utilization with the Ma tional Federation of Music Clubs. The national conservatory to be augment
 
 plification of the plan.
 That Arizona may do her share and thereby have part in the glory, the State Federation of Music Clubs is being formed. Considerable toward its organization is being done through out the state. In the Warren district a preliminary meeting has been held and a number of interested women have pledged their support. Another meeting will be announced at an ear ly date and it is hoped that even more may enlist in the movement. Mrs. Charlotte Adams Gill is aiding in the work of organization and is most enthusiastic regarding the sue cess which Is forecast.
 MRS. E. w CUNDIFF of Riverside California, will come to Bisbee this UaoLx fO ha tho pOecf Of her son and
Bisbee daily review., 1920-06-06

THE PARENT TEACHER associa- tion of Lincoln school held the last meeting of the year on Thursday evening A most enjoyable program of music was presented under the di- rectiOn of MT. Umfleet. Twenty-Five members were present.
 ess at tea given to the members of the Twentieth Century club on Tues day afternoon at her home in Tomb stone Canyon. Mrs. H. R. Fitch will entertain the members of this club on Tuesday of next week at her home on Mason Hill.
 MIR. AND MRS. w. A. MEYER have moved to the John Treu resi- dence in Warren.
 MISS JENNIE JUNE COOPER, who leaves the first part of this week. ac- companied by her mother, Mrs. Frank Brandenburg, for Los Angeles where she will study for the stage. was the hostess to an enjoyable party last Tuesday evening. About twenty five of Miss Cooper's friends were in attendance. Dancing and games were enjoyed and refreshments were served during the evening.
 THIRTY-SEVEN GUESTS attend ed the tea given at the Country club on Tuesday under the patronage of the Ladies Day Committee. Mrs. N. c. Bledsoe and Mrs. T. O. McGrath poured. The monthly teas and lunch cons will be continued throughout the summer.
Bisbee daily review., 1920-06-06

MRS. CLARA NJ. LYNN was host ess at an informal luncheon on Thurs day at her home in Warren.
Bisbee daily review., 1920-06-06

MRS. WALTER LANFORD invited a few friends in for tea Informally on Monday afternoon.
Bisbee daily review., 1920-06-06

MRS. E. W. CUNDIFF of Riverside California, will come to Bisbee this week to be the guest of her son and daughter, MT. and Mrs. Franklin S. Cundiff of Williams Hill.
Bisbee daily review., 1920-06-06

MRS. w. J. SPAULDING was host ess at Spanish luncheon at her home on Wednesday. Her guests were Mesdames B. G. Thomas, Frank Salmon. J. J. Jones, G. B. Landrum, E. J. Flanigan, Allen Flaby and George Cobbe.
Bisbee daily review., 1920-06-06


 ess at an informal luncheon on Thurs day at her home in Warren.
 MRS. E. J. CANNON of Jiggerville who underwent a serious operation on Monday at the Copper Queen hos pital, is making a satisfactory recov- cry.
 MRS. H. L. HALL and Mrs. Barton were hOstesses to twenty members of the Missionary Circle of the Baptist church last week. Next Thursday will be calling day for the ladies. The topic was taken from the Survey.
 MIR. AND MRS. R. s. HOOPER mo- tored to Douglas on Saturday of last week to spend the week end with MT Hooper's mother
 THE MEMBERS OF THE gradut- ing class at LOrettO were the guests of honor at dinner given at the Country club on Thursday evening.
Bisbee daily review., 1920-06-06

VERY PRETTY surprise party was given at the home of Mir. and Mrs. J. F. Lippert Monday evening in honor of their daughter Miss Marie. The party was gotten up by some of Miss Marie's school friends, and was indeed very much Of a surprise to her. Games and dancing were the amusements after which dainty re- treatments were served to the follow ing Beatrice Truscott, Mittie Kelly, Laila Nylander, Gladys Gilman, Dor othy Jackson, Ruth Moon Phillips, Menas, Catherine Smith, Frances White, Eva Gregovch, Vera Chance, Ellen Adams, Elva Dean Hascall, Thelma Andrews, Iline Nyman, Marie Lippert, Buddy Hascall, Eugene Cary, Emmett Wall. Harry Lyman, Louis Gregovich, Wiley Farmer, Walter Dugger, Milton Wynn, Rush Swoape and John Shea.
 ONE OF THE MOST attractive dinners of the week was that given by Dr. k. Darragh at the Country club on Monday Covers were laid for Messrs and Mesdames P M. Buckwalter, D. M. McAllister, I. F. Burgess, Arthur Houle, Henderson, Dutzon, J. P Williamson, Gmahling. Dr. and Mrs N. c. Bledsoe, Dr. and Mrs. c. H. Fitzgerald, and the Misses Irene Fitzgerald, Carney and McAl- mon. Several guests came in for dancing later.
Bisbee daily review., 1920-06-06

MIR AND MRS. w. A. MEYER have moved to the John Treu resi- dence in Warren.
New-York tribune., 1920-11-14

baking powder products are too ex-
clusively used.
- The second point is that the
breads made from them are quickly
raised and more quickly baked than
yeast breads and are usually eaten
hot and so are not quite SO easy Of
digestion and not so well suited to
the use of children or old persons
or those Of feeble digestion as yeast
breads. But again, their moderate
use is most convenient and desirable.
Prices and Quality
Third, the products examined and
approved are true to type, free from
adulteration and contain the stand
ard amount of leavening power. We
do not consider that it is possible
to distinguish between them as to
actual healshfulness or efficiency il
properly used and fresh samples are
purchased. And it is interesting to
observe that they vary quite widely
in price, "as every woman knows"
from the phosphate powders, at 16
cents a half pound, to the cream of
tartar powders, at 30 cents to IS
cents, with the mono-sodium phos-
phate powder at 30 cents to 40
cents. The source of the raw ma
terials causes this difference in price
some are more highly purified and
more costly than others; and now
that wines are no longer to be made
this may make a further difference
in the cost of the tartrate powders.
The alum powders, we believe. are
still cheaper, and there are mixtures
Of the phosphate and alum powders
which also we have not considered.
Mix With Discretion and Skill
For convenience, edibility, whole
someness when properly used and
baked and for the wide variety of
breadstuffs that they add to the
menu we owe much to the baking
powders. Soggy, imperfectly cooked
biscuits, mullins and griddle cakes,
eaten ad Ii6., are obviously bad. But
the skillful and moderate use of
these products affords much better
and more even production than the
old plan Of each woman trying to
guess just how much "saleratus"
was needed to neutralize the sour
milk used.
Use any one of the powders ap-
proved and listed with skill and dis
cretion, employing baking powder
products for variety and conven-
icnce, but not neglecting the yeast
breads, and you may enjoy the pleas
Ing results with security as to their
healthfulness.
New-York tribune., 1920-11-14
Four Woolly Busters That Scatter No Dust

%HE old feather duster that
spread the dust far and near,
only to have it settle down in
new place, hardly dares show it.
self in our wentieth-century sani-
tary world. But it held on long in
the face Of disapproval because it
was so easy to use, and it's handle
gave it such an advantage over a
cloth held close.
Now, ,come the Barlow wool dust
ers, symmetrical bundles of soft,
woolly skins, with handles Of various
kinds, according as one wishes to
dust floors, walls and lintels, book
cases or automobiles. There is also
special mitt for stove work. They
do not spread the dust, but absorb it
into their woolly depths.
For Walls or Floors or Motors
The busters are all made of the
o0IiiC uotu1d oil WOOl SklIlS I we SlOulQ
think from Sheep and are mounted
on different frames and given diff
ferent weights and lengths of han
die, according to their use. For in
stance, the automobile duster ex-
amined is of rectangular shape,
mounted on light, fiat wire frame,
8 by 3 inches, but the brownish,
fluffy wool Cooking rather like a
Pekingese Of high breeding) is S
inches thick and T inches wide by
IL inches long. The handle, in this
case attached at the SHORT end, is 8
inches long, furnishing hand duster
that takes the place of its unsani-
'tary feather prototype and is just
the thing for the piano, the motor,
the bookcase and the furniture.
For hardwood floors there is the
duster mounted on a wooden block
New-York tribune., 1920-11-14
ers tor Quick Work, Variety and Uniform Products
be Leading Types Of Baking Pow
aders: Their Standard Strength
and What Is IN Them

| mad to measure out her own acid
(sour milk or molasses or cream OF
tartar) and then baking soda (al-
ksli), which when moist an2 warm
reacted and set free the gas that
aerated. or raised the bread. And
woe betide if the two were not we'll
balanced and the "saleratus" added
disagreeable taste to a heavy,
sogSy bread. Our commercial bak-
ing powders are merely an acid and
an alkaline substance mixed together
in the right proportions to form
the desired amount of gas, and
bound together, or, rather, sepa-
rated, by some inert substance, like
starch, so that they cannot combine
and set free the gas before it is
wanted.
Distinctive Features
The difference between baking
powders lies in the substances se-
lected to play the roles of acid and
alkali and the purity and quality of
the materials used. Before the food
law days baking powders often con-
tanned arsenic or lead, the contami-
nation taking place in the vats in
which they were made, or mineral
matter, like tale, might be added to
dilute them. The powders examined
are all free from any faults of this
kind and are true to type.
That is, the phosphate powders,
such as the Rumford, used cal
cium and phosphate, obtained from
bone or rock. A slightly different
type Of powder is that using a
mono-sodium phosphate instead of
the calcium. This is still phosphate
powder, but is made from highly
purified materials and leaves a some
what different residue in the finished
loaf. Ryzon, comparatively new
product, represents this type.
The tartrate powders depend on
tartaric acid, obtained from the lees
Of wine, the potassium tartrate of
the grape being deposited during the
fermentation.
The alum powders get their acid
ity from soda alum, which theoreti-
cally has been considered the most
Objectionable type, since it is a min:
eral non-food substance at best, but
1t was declared by the government
to be. like the other powders, non-
injurious, except for q slight cathar-
tic action when used in large guam
titles. The alum powders are cheap
er, also, and stand up we'll as far as
holding their raising" power is con-
cerned. No alum powders were con.
sidered in this test.
New-York tribune., 1920-11-14

duster. The latter is 4 feet 7 inches
long and very light and thin, being
fastened to the long side of the
duster. Also the duster head, which
Is 3 inches by 8 inches, is fastened
to light wire frame, and SO is
easily held aloft, and is ideal for
cleaning pictures, lintels, picture
rails. plate shelves, walls, etc.
Each of the busters comes in
three sizes and the wall brush may
be had in five sizes.
The handles screw off from the tor
OF the duster, SO that the skins may
be easily washed and dried.
These busters are all easily
washed. We did it, using lukewarm,
soapy water, and when dried the
duster was difficult to tell from the
ones that had not been used.
The "stove mitt," or hand duster,
is by inches, with the wool
clipped to l inch in length. Green
felt forms the back of the mitten,
and it has loop for hanging up
when not in use.
These modern descendants of the
feather duster have inherited all of
their ancestors good points (such as
length of handle, hand preservation,
no reaching and stretching, etc.,
and acquired the characteristic of
being dust-absorbing and sanitary,
which shows that they must have
some modern vacuum cleaner blood
in them.
Is it not interesting how up-to-
date and evolutionary even a duster
may Be?
Barlow's Wood DusteEa.
Made by the II. p. Barlow. Manu-.
featuring Company, Waterfowl,
Conn.
New-York tribune., 1920-11-14

OW the time the doughnuts and coffee have
especial appeal They good breakfast luncheon
supper. We all have fondness New England
doughnut but to be perfect it "iu So" It
must not be too rich, be grease soaked
Do not be too with butter eggs as rich
dough absorbs frying plain mixture This an
excellent recipe:
New England Doughnuts
i cupu bakiuy
tablespoonful of fcinnamo
of salt
! m
ful of flour N@
Cream tat and together then add the
milk and lastly the
baking powder soft dough stiff
one but too much flour makes light
Some time when have rced dinner
them and make them into doughnuts. They
Gciousness and their keeping
Potato Doughnuts
o four
2 tablespoonsful 4teasp nsfuI
l of salt
ulofc
of
New-York tribune., 1920-11-14
gotJT no food has there ragged

gotJT no food has there ragged
A a more pitiless controversy
than over the seemingly SIM
hid bland baking powder.
=. two outstanding points about
ksng powder are;
~ How much leavening power has
l, That is, how much available car
d;oxide is formed when heat and
.;..ure set it free to raise" the
n or biscuit?
Is What is left in the bread by
baking powder when its work is
NJ What does it add to the food,
Ess it helpful, or harmful, or neg
kSh?
Standard Raising" Power
As to the first point, the govern
.st standard requires that a bak-
!, powder of any kind must have
\ less than II per cent of available
eson dioxide. The powder exam
sd contained at least 1875 per cent,
h the exception of Rumford,
fich contained 1873 per cent on
j first test, and Royal, 1877 per
HI on the first test. The other
ETders named ran below the stand
4 sJGving 8 to 10 per cent? on the
HI sample, but showed 1875 per
Ii. on second sample.
Baking powder may lose strength
! sanding. Don't buy a rusty
|sitherbeaten can. 1t would be an
|rellent plan to have date on a
liking powder can, as on long stand
|ssome of its power" may be lost.
b. faulty can, or bad storage
|nditions, too much heat or mois-
ne may deteriorate baking powder
|urs than age under more favorable
Enditions, so do not jump at conclu-
ipfs from one can, so to speak.
|w powder with 1875 of carbon di.
Unavailable will give good cooking
|snlts.
q. What's in 1t?
As to the second point of what
baking powder is and what it
aves in the food when its work is
|me. This question was studied care
Eay under the food law and the
neral conclusion reached was that
very small amount of slightly
Hhartic substances was left in the
u in all cases, but not enough to
harmful under normal conditions.
unless served to the exclusion of
Iaer breadstuffs, or carelessly
he'd.
IN the old days the housekeeper
New-York tribune., 1920-11-14

krumbed Bran Doughnuts
l o
tabiespoonsful OF s
p""o''
1I2 cupsful o
bran '"Ns
cream lat and sugar Add well beaten eggs spices
then the hour which has been fted with
be added alternately with milk Lastly add the bran
Rich Crulers
a cupni OF butter 3I2 of king
salt L1 1teasnoo
cupsful - - ~s
Cream butter Add the we'll heater, vo1Ls of tho
eggs and then the sty beaten whites alternately portions
" 'he milk and the Hour which has fted spices
he baking POWDER Toss thin
cut IN pieces about three inches long inches wide Make
tour oneinch parallel gashes Take up bv ,n
hhs the fingers through the gashes,
Great should be frying doughnu Do moi
fry them too long and have 365
II you have no thermometer the test When the
fat begins drop onench cube of soft bread and r
alter one minute II is brown the fat is the right
Doughnuts rolled onefourh be fried in
about three minutes if they brown
New-York tribune., 1920-11-14
General Directions and Special
Recipes for Getting the
Best Results

| mixture. Mix quickly and toss Oh
Toured board Cover entire sur
face Of dough with -four, roll and
cut out as for baking powder bis
cults. Brush tops with milk and
bake twelve minutes in d quick oven
(4o0 degrees Fahrenheitl. This
makes about nine biscuits.
Griddle cakes stand next in popu-
larity in the baking powder series
and their proportions are two-thirds
as much liquid as -four, one tea
spoonful Of baking powder to each
cup Of -four, one tablespoonful of fat
to each two cupsful Of liquid and one
or two eggs to three cupsful of -four
Plain wheat -four cakes are good.
but we think corn meal cakes far
surpass them when served with
syrup and little Drowned sausages
or crisp, curly bacon.
We made them also this week ac-
cording to the following recipe:
Corn Meal Criddle Cakes
Sift one cupful Of corn meal with
one and one-fourth cupsful of -four.
together with four teaspoonsful of
baking powder, one-half teaspoonful
Of salt and two tablespoonsful Of
sugar. Add to this mixture very
gradually so as not to lump one and
one-half cupsful of milk, one beaten
egg and two tablespoonsful of fat.
Beat well and bake in the usual
fashion on a hot griddle. Small
cakes Of this kind are much more
attractive than large ones.
In baking griddle cakes either an
ALUMINIUM, soapstone or iron griddle
can be used, or, in fact, even an or
binary frying pan, if you are not
fortunate enough to have griddle.
Be very cautious in the use of
grease, the less the better. And
have your griddle smoking hot be-
fore pouring on the batter. ALWAYS
drop from the tip of the spoon, not
the side, in order to insure well
rounded cake. The cakes are ready
to turn when they are full of bub
bles. They should be turned only
once if you would have light. de-
licious cakes.
Muffins-PIain and Otherwise
The proportions for mullins are
one cupful of milk, two cupsful of
flour, and from one to three table
spoonsful of fat. The -four and bak-
ing powder should be sifted several
times in making mullins, so that the
crumb will be light and delicate.
They should not be beaten very
much, only enough to mix the IN
gradients we'll. Bake in hot oven
(375 degrees Fahrenheit) for about
twenty-five minutes.
Pecan Mullins
Sift one-half cupful of graham
flour with two cupsful of corn meal,
three teaspoonsful Of baking pow
der, one tablespoonful brown sugar
and one-half teaspoonful of salt
Add one we'll beaten egg which has
been mixed with one and one-half
cupsful of milk. Beat well and last
ly add two tablespoonsful of fat, to-
gether with one-half cupful of
chopped pecans. Bake in quick
oven t400 degrees Fahrenheit) for
twenty-five minutes.
New-York tribune., 1920-11-14
The Plan of Work

THESE PRODUCTS HAVE BEEN SUBJECTED TO A
CHEMICAL TEST AND SHOWN TO RE or rxcr1
LENT QUALITY, ACCURATELY LABELED AND FREF
fkOm ADoLTERATIoN. COOKING TESTS IN THE lNsTI-
TUTE LABORATORY HAVE BEEN MADE TO DETERMINE
THEIR EDlBlLlTY AND ADAPTATION TO SPECIAL USES
THE RESULTS OBTAINED ARE REPORTED IN PART
ON THIS PAGE, AND ANY FURTHER INFORMATION nr
New-York tribune., 1920-11-14

~ NE can scarcely conceive Of the
culinary world without bak-
ing powder. In these days of
varied occupations for women we fear
there would not be many hot breads,
griddle cakes, doughnuts or cakes
if this quick leavening agent We're
not with US. Its speed and cheap
ness make it the mainstay of the
light housekeeper and the products
are delicious.
However, there is almost no realm
Of cookery in which so mahy fail
ures occur ns in the using of bak-
ing powder. And 1t is food which
in order to be digestible should be
very thoroughly cooked. There are
few general directions to be re-
membcred always in the making of
quick breads, as to proportions of
flour, liquid. baking powder and
Shortcomings.
New-York tribune., 1920-11-14
Tested and Endorsed by The Tribune ln.t;tute

3 inches thick by bv bv 10 inches and tho hon
ana che long le SKINS die "a feet inches
fastened 10 IT, SO that the
New-York tribune., 1920-11-14
Summing Up of the
s. Controversial Points

Ms long and short of the matter
'snat all baking powders leave a
~ small residue in the breads
ade from them which is cathartic
It's nature, but present in such
asli amounts as to be negligible
ON health point Of view unless
'sstsd and endorsed BY The Tribune
Instituted
New-York tribune., 1920-11-14
Pecan Mullins

(Tested and endorsed by The Tribune
Instituted
New-York tribune., 1920-11-14
Biscuits First

OASCukeS r 1ESI
For baking powder biscuits the
rule is one-half as much LIQUID as
flour, from one to two tablespoons
full Of shortening and two teaspoons
full Of baking powder to each cup
full Of -four used. These biscuits
are rolled out on a board, but drop
biscuits may also be made by the
addition Of about three-fourths as
much liquid as -four. They should
be baked in quick oven (400 de-
elees F.) for from twelve to fifteen
minutes.
The drop biscuits may be varied
by adding grateo cheese, raisins or
currants. And the rolled biscuits
may be made into pinwheel biscuits
Of various kinds. Simply roll the
dough out three-eighths of an inch
in thickness and spread with any
desired filling. Roll up and cut into
three-fourths-inch pieces. Cinnamon
and sugar mixed and spread is the
usual type Of pinwheel biscuit, but
jams, marmalades or chopped nuts
are delicious also. A mixture of
currants, raisins and chopped citron
gives a very nice biscuit to serve
with afternoon tea.
We made baking powder al
mond shortbread this week in the
Institute which, when served hot, is
delicious with coffee. 1t is very easy
to make. Beat three eggs very
light, add one cupful of sugar, one
cupful Of raisins and almonds mixed
and two cupsful Of -four which has
been sifted with four teaspoonsful
Of baking powder and one-half tea
spoonful of salt. Bake in a quick
oven (400 degrees Fahrenheit) for
about twenty-five minutes.
The simple basic recipe for bak-
ing powder biscuits for four persons
is as follows: Two cupsful of flour,
four teaspoonsful of baking powder,
two tablespoonsful Of fat, one cup
full Of milk and one-half teaspoonful
Of salt. This is for biscuits which
are to be rolled out.
New-York tribune., 1920-11-14

SIRED MAY BE OBTAINEN
BY APPLICATION TO THE
INSTITUTE.
ANNE LEWIS PIERCE
Director Tribune Institute
New-York tribune., 1920-11-14
Maple Rye Biscuits

Sift together two cupsful OF rye
and two cupsful of white -four with
four teaspoonsful of baking powder
and one-half teaspoonful of salt.
Add two cupsful Of milk, one we'll
beaten egg and two tablespoonsful
Of fat. Work the dough until
smooth, place on we'll Toured board
and roll out and cut into rounds,
two for each biscuit. Spread one
side with butter and scraped maple
sugar and place together sandwich
fashion. Leave in a warm place to
rise for about ten minutes. Bake
in quick oven (4O0 degrees Fahren-
heit) for twenty minutes.
New-York tribune., 1920-11-14
Oatmeal Biscuits

Pour one cupful of milk over one
cupful Of oatmeal and allow to
stand ten minutes. Sift together
one and one-half cupsful of flour
which has been sifted with three
teaspoonsful of baking powder and
one-half teaspoonful of salt. Work
in two tablespoonsful of fat with
fingers, then add the milk and oats
New-York tribune., 1920-11-14

Tested and Approved Baking Powders
Cleveland Baking Powder Company, New York
Cleveland Superior Baking Powder
r. B. Davis Company, Hoboken, N. j.
Davis O. K Baking Powder
General Chemical Company Food Department, New York
Ryzon-The Perfect Baking Powder
Royal Baking Powder Company of New Jersey, New York
Royal Baking Powder
New-York tribune., 1920-11-14

madew
the