davidaulloa/AmericanStories huggingface dataset:
The New York herald., 1921-11-20

army, and having been absent In Texas
so long It was supposed his sentiments
We're similar and he obtained valuable
information fcr Forrest. 1t was at this
time that Johns0n earned the sobriquet
"Stove Pipe Johnson Learning that
there were 500 stands of guns at New
berg. Ind. he took but thirty men
across the Ohio River and found some
broken down wagons and joints Of stove
pipe. Mounting the pipe on the wagon
wheels he was able TO deceive the peo-
ple of Newberg into thinking that he
had powerful cannon trained upon their
town. and when he demanded of the
Federal officers that they surrender
their supplies they did so promptly.
The New York herald., 1921-11-20

and the natural dam. Thus the blind
mans town" with it's fine water power
plant and factories became reality.
Not long after the water power plant
was completed flood in the Colorado
swept 1t away. 1t did not put stop
to Gen. Johnson's efforts. for he began
to rebuild Immediately. Every day
found him on the banks Of the river
and he felt of the logs and rocks. felt
of the brick foundations and gave direc-
tions TO the workmen. 1t was after
this that the General erected his school
house, shoe factory and cotton mill,
which have proved such successful bus
iness ventures that Marble Falls has be-
come thriving. progressive city.
The New York herald., 1921-11-20

w. C. D. MOTOR CAR co.
239 Central Ave., Newark, N. J.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

at present the Dim-a-light may get
very hot if run at a low speed for
more than twenty minutes.
Mayonnaise or Cream
Mayonnaise should be made in
the usual way, i. e., small amount
of oil is added to the egg yolk, slow
ly at first, and then rapidly. But
you have free hand for the adding
and no work to do except to
hold the beater and move it about.
An ideally smooth textured mayon-
naise resulted, two cups Of olive oil
being added to one egg yolk. This
mayonnaise took about twenty min
utes to make, running at full speed,
not much of a gain in time but a
large saving in labor. The mayon-
naise, stored in a Mason jar, stood
on a shaft (no ice) for a week or
ten days without changing at all,
One-half pint of cream was di-
vided and the two portions whipped
by the Air-o-mix and a Dover egg
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16
hydrated Vegetables That "Refresh and Look Like New
H. Work as Well as the Water Has
4 Been Taken Out of These
Wasteless Foods

ere left. The new products are gen
orally made from fresh, first-class
fruits ard vegetables; dry air at a
low temperature is used and kept
moving SO that when lit is moisture
laden it passes on, and the result Is
dried product that comes back"
when soaked, like a magic Japanese
flower, and looks and leafs" amaz-
ingly like the fresh article-better
than many that have suffered under
delayed marketing.
There are three reasons WHY vege
tables are not eaten more than they
are. First, We pick them too old
srd large; second, we cook them in
differently, and, third, the time and
trouble involved in their preparation
for a family of any size are very
great. Let any one string beans or
she'll peas or peel potatoes, or, worst
OF all, wash spinach for a large
crowd, and see how often he will
want to 90 it.
The dried vegetables are offered
to the housekeeper with the work
taken out of them as we'll as the
water-she has only to soak than
for four to eight hours to put back
the water and then cook them,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16
THE Air-O-Mir works avith
4 or 7Olthout the stand.
You push the button: it does
the rest

drinks are especially improved by
mixing in this way.
No reason why the home soda
fountain should not divide honors
with the home brew, with an Afro
mix in the family.
A very smooth, quick fondant was
also obtained by working the pow
dered sugar into the egg white with
the electrical beater. This is ordi-
narily a tiresome process. A deep
bowl is needed to prevent the light
sugar from flying about.
In testing out the claims made for
the appliance as a cake and batter
mixer quick cake was made by put
ting melted butter, sugar, flour, bak-
ing powder, unbeaten eggs and milk
all into the bowl at one time, and in
four minutes it was ready for the
oyen--a total time of ten minutes
for preparing cake, including
measuring. The batter was unusu-
ally smooth and baked well.
Construction
The motor-driven beater rests in
polished metal stand with a five
inch circular base which carries in
a groove quarter-inch rod. When
the two ends meet they extend out
ward for two inches horizontally,
rise for seven inches at right angles
and are again bent into an open loop
to support the motor. The stand
may be used with any container not
over eight inches in diameter or
more than seven inches high.
The motor, cord and DINNER" at
tachment weigh 3ss pounds and are
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

merged in water there was quite a
suction of water into the tube.
When placed in water with the
upper holes uncovered the bubbline
showed that air was being drawn
down. When covered, the flow of
air stopped. With light liquids air
is incorporated from another source
also, since the spindle forms a
whirlpool and the air is drawn down
the outside Of the shaft and thrown
off by the beater. Nhen used in a
gallon glass jar, with water, there
IS about as much aeration when the
holes are closed as when they are
open, but with heavy masses or
with larger volumes Of liquid aera-
ton depends on the special con-
struction of the spindle of the Afro
mix
The special function of the de-
vice, from the housekeeper's point
OF view, is to entirely eliminate the
wearisome arm labor of long beat
ing, though there is some saving of
time also.
The Air-O-Mix whip All"
Made by the Air-O-Mix Corpora
ton, SO East Forty-second Street,
New York City.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

T NTER the long expected cleo
4 trio ''whip-all.' You merely
push the button (seen in the
end of the handle), set the heater
IN its holder, extending down into
a tall glass containing the material
to be beaten and let electricity
the housekeeper's "George"--do it.
Or if larger bowl is used, you
hold the beater in the hand, moving
it about, but doing no turning.
The Air-o-mix is a good mixer as
we'll as an aerator. 1t excels espe-
cially with light batters, mayon-
naise, thickening for cream
sauce; in fact, anything that is to
be "smoothed" The mixer runs at
full speed on these, whereas with
cream and egg white, for example,
Dim-a-light is inserted TO reduce
the high speed of the spindle. The
cream might turn to butter if the
full speed were used in the begin
ming. 1t is planned to attach a
speed reducer to the motor case. as
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

easily carried or held by the handle.
The stand weighs 21s pounds.
The ebonized wooden handle is
firmly attached to the motor by two
polished metal arms and the motor
is completely inclosed and sets SOL
idly on the stand. The six-foot cord
has q separable plug and also the
Dim-a-light for decreasing the
speed for certain mixtures, as al
ready explained. In the handle is
q push-button switch which controls
the motor, one wire going down the
handle directly to the motor, while
the other goes through the handle
to the switch. The wiring and motor
are we'll insulated throughout.
The motor operates on any lamp
socket, and at full speed consumes
30 watts; at low speed, only half as
much, making the cost three-tenths
of q cent or less an hour at a TO-
cent rate for electricity, practical
~ negligible amount, considering
the time usually necessary for these
operations.
How the Spindle Aerates
The hollow spindle is set on the
vertical motor shaft, and one inch
below its upper end are two holes
directly opposite each other. At the
lower end of the cylinder are four
small tubes extending into the hol-
low center of the spindle Each of
these has loop of wire, the ends of
which are inserted in the spindle.
The efficiency of the beaten will be
increased when these loops are
made larger, a change that is being
made. The spindle is protected by
guards made Of two pieces of stiff
wire of elongated U-shape, which
prevent the beater from touching
any surface if set down while
IUuuluS.
The spindle is silver plated, while
the other parts are nickel plated.
A special feature of the machine
is the mixing of air with the mate
rial being beaten. The four tubes
IN the bottom of the spindle are cat
on the diagonal, and as the spindle
revolves the water is spread out in
front Of them, creating a vacuum
behind the tip Of the tube and in its
mouth. The air is thus drawn down
the spindle from the two holes in
the top into the mass being mixed.
That this actually happens was
proved by several experiments.
When the beaten was slightly SUBJ
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

per cent of the solids will dissolve
IN water, so the housekeeper must
again take care that she does not
wash and soak and cook and drain
away nearly fourth of her food
values in preparing them.
Blended Vegetables
In the mixture Of soup vegetables
We were able to identify potato, tur.
nip, onion, tomato, carrot, pepper
and string beans, and they all "can:e
back" like fresh. AS there was only
10 per cent Of moisture left in the
dried product always a good figure
for dried succulent foods) and tie
vegetables named contain from 70 t.
"a per cent of water when fresh, it
IS probable that from six to eight
pounds Ct fresh materials were used
to produce one pound of the drico
product. This might be raised to
ten pounds, as stated on the pack
age, if the waste from the fres.,
vegetables was considered.
1t is OF interest that 80 per cent
of the food solids in this mixture can
be dissolved in water, and in this
case the fact is an asset, as you want
TO draw out the f1avoring and food
values into the soup as much as pos
sible. This is just the opposite from
what is desired when you are cook
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

statement on the label that ter
pounds are used to make one pound
Of the dried product is about correct.
Here again the cook should notice
that nearly ~ per cent of the solid
matter "an be dissolved in the water
when cooking, SO you do not want to
drain off any more than is necec-
sary. To this end be sringy in add
ing the water, putting in more as the
cooking goes on, if necessary, and
cook tn, product in the water m
which it is soaked. Again the ad-
vantage Of steaming snch vegeta-
hes so as not to lose any Of the food
values is seen.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

beaten respectively. The egg-beater
whipped the cream in four minutes,
owing to it's large loops, while the
Air-o-mix took seven, but without
the labor of turning. The Dina
light was used to slow down the
speed of the spindle in this case
also.
In whipping a large amount Of
cream with this small spindle better
results are obtained by handling not
more than a pint at time.
Sauces, Pendants and Batters
Smoothing thickening for white
sauces, soups, etc, is always an ex-
acting job, too often imperfectly and
hurriedly done. With the Air-o-mix
one cupful Of -four and one cupful
of water was perfectly smoothed in
two minutes.
The mixer is, Of course, ideal for
mixed drinks made in a tall glass, in
which case the mixer can rest in the
standard and need not even be held.
In one minute a matted milk 1.-TWO
tablespoonful in half a glass CT
milk, to begin WITH was perfectly
smoothed. This, of course, is as good
as any soda fountain can produce,
and gives perfect emulsion, smooth
and creamy and "lumpless." The egg
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16
The Plan of Work

Ing vegetables and then drain off the
water in which they are cooked.
The Boston Squash From OREGON
All of these products are raised
Hnd dried in Oregon, but this vari
ETY. is Bostonese, the land of the
squash and pumpkin pie. 1t is, per
paps, on all counts, the best of these
four good products.
1t COM ained II per cent of water,
and, since the fresh squash has
about 81 per cent, it follows that the
bulk and weight have been decreased
from five to seven times, and if we
consider that the squash as bought
is nearly so per cent refuse, the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16
Refreshing and Cooking Expert.
ments Made in The Institute

ONE NEEDS to do little expert
menting with the new dehydrated
products when it comes to the soak
ing, the amount Of water used, the
draining off Of water, the time neces-
sary for the best results (overnight
is advised by the manufacturers
the conservation Of the mineral salts
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

MO MORE lengthy, laborious
~ preparation of fruits and veg
etables (if the table is set for many)
when the dried products are used.
1t is picturesque thing to sit by a
latticed window and string beans
or shell peas by the hour, but at
the price of domestic service nova
days it makes an expensive vege-
table by the time it is prepared, if
indeed you do not have 60 do it
yourself.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

by getting the amount Of liquid
taken up, just right, and avoiding
drainage. All these points will come
with practice, but We have tried to
do some Of the experimenting for
you and shall do more from time to
time, as the question of the new de-
hydrated products is being rather
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

neglected. They need only to be
known to be desired, with their new
characteristics of fresh quality
added to their old virtues of avail
ability, light weight, small bulk and
economy of both money and work
and time in preparation.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16
AS the Modem Dried Products
Have Perfect Cells, They Come
Back" When Given a Drink

half cupful of water were added,
making three and third cupsful OF
strong, dark, well favored SOUP
enough to serve four persons. II
might have been diluted further
with one and a fifth cupsful Of
water to make six portions, at a
total cost Of about Il cents, includ-
ing the bouillon cubes. (Be sure not
to add salt with the cubes-tEie meat
extracts are not so salty.)
These vegetables would also be
quick and welcome addition to cas-
seroles and stews. The ease of
preparation, and the convenience OF
the mixture will be appreciated by
any housekeeper.
Squash
The six ounces of squash, when
in three pints of water for three
hours Ito test this quicker way o.
refreshing) absorbed two pints OF
water and weighed after draining
thirty-six ounces, nine ounces more
than claimed. This vegetable ex-
ceeded expectations in several ways
and is easily the leader among this
group of very good products. It
was cooked fifty minutes in the
water in which it was soaked, then
half cupful of liquid was drained
off, the product was put through
sieve and even at this stage it was
dry, and Of very sweet, character
istic flavor.
This amount {sold for Is cents)
with no waste and no labor Of
preparation, made the small pie,
serving four, the five tarts and four
large individual portions OF baked
squash au gratin-all shown in the
photograph, total of thirteen gen
erous portions which could well be
extended to sixteen.
For flavor, labor saving in prepa-
ration and economy, we yield the
palm to the squash. Do not fail to
try the baked squash gratin; you
will like it better now that there is
no work of preparing the raw
vegetable.
Squash Pic
One and one-half cupsful SQUASH
cooked and strained), one egg, one
half cupful sugar, half teaspoon
full salt. one-half teaspoonful CHINA
mon, one-half teaspoonful nutmeg.
one-half teaspoonful alspice, pinch
OF cloves and three-quarters cupful
milk.
Mix the sugar, salt and spices,
then put in the squash and tAc
slightly beaten egg. Gradually ado
the milk. Bake this in deep pc
crust or in tarts in hot oven
| (450400 degrees F.. Reduce TEN
perature to 400 degrees when pies
begin to color.
Squash au Cratir
Two cupsful squash Cooked and
strained), one-quarter cupful milk
and one-half tablespoonful melted
butter.
Stir the milk and butter into tae.
squash. Pour this into buttered
molds or baking dish and cover well
With grated cheese and bread
l crumbs. Bake in a moderate over
until the cheese is melted and the
crumbs nicely Drowned.
Conclusion
There are no additions of any kind
made to these vegetable PRODUCES
no sulpndr dioxid, as is the case in
some of the fruits, and the conven.
fences of the product afforded by the
small space needed in transportation
and on the pantry shelf, as we'll as
the labo-- saving effected in having
the vegetables already for cooking
Except as they are left to soak
overnight), make special appeal
TO the servantless dweller in the
crowded apartment where time and
space are both overtaxed.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

RED apples, prunes and april
cots compose the average
y .;t;zen's acquaintance with
j food products. The old-fash'
Us dried apple was the pioneer,
!, lid not pretend to be like a
ons. in looks or havor-it had
!. If its own. Then, too, the
Ems" the windfalls, the apples
wsre left-overs, were dried, and
The water was driven off at too
= .smperature or the drying was
"a too far the cells walls were
|srsd and could not come back
~ soaked.
autbis has been changed, but the
sslisfs and notions are so deep
: III that it is hard to create the
= reputation for the new products
d. sssv deserve. "Dehydratod" is
~srelv a newfangled word for
[,-,Y' it means something new in
kass.
The Three VS.
|Tatsr, waste and work" are all
E..s out Of the fruit or vegetable
" It is dehydrated, and the con.
I,tated food values and flavors
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

it was soaked) to 14.5 ounces,
enough to serve five to six people.
This is an increase of six volumes
rather than ten as claimed. But the
spinach was exactly like fresh spin
ach and the flavor too strong if any
thing. With vinegar and paprika it
was liked by some. But for chill
dren' especially it would be neces-
sary to discard the water in which
soaked and cook in fresh boiling
sailed water to improve the flavor.
Also much less water could be
used in refreshing the product
half the recommended amount,
three cups instead of six is sug-
gezted. On second test, using the
three cups, half of it was taken up
and the rest drained off. After
three hours twelve ounces Of solids
were obtained, an increase of five
volumes after steaming. A more
delicate flavor resulted from this
treatment, but it is regrettable that
the water used for soaking must be
rejected to get the right flavor, as
undoubtedly some food value is lost.
For cream Of spinach or for spin
ach soup this would be particularly
good and for recipes calling for a
small amount Of spinach, . as egg
or sole on spinach with cream
sauce, the preparation would be
most convenient.
Stringless Beans
The stringless beans (and they
were that) increased from three to
sixteen ounces after being soaked
in three cups Us pints) of water
and cooked. Nearly half of the
water was drained off after soaking.
These beans were very large, re-
freshed perfectly, and were tender
and sweet Very tiny, fresh string
beans were cooked at the same time,
and though having an advantage as
to variety were thought by some
to be of no better flavor than the
dried product. The seed itself in
the latter was rather large.
String beans will never be
beloved in this country, as are the
''haricots verts" of the French, until
we learn to ''catch 'em younger"
However, this criticism applies also
to fresh beans on the market, and
the refreshed" beans, eaten hot
with butter or served cold in a salad,
were quite equal to the average
fresh product as bought in the
market.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16
Spinach

Spinach
The 90 ounces of spinach, sold
for so cents, was soaked for four
hours in six cups of water. Only
one cup was absorbed and the spin
ach increased latter cooking it in
LIS cups of the water in which
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16
Soup Vegetables

The soup vegetables Zone and a
half ounces) when refreshed in FIVE
cupsful Of water for four hours
took up one and fourth cupsful,
and the solids weighed eight ounces
after cooking in the water in which
soaked. Two bouillon cubes and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

String Beans

The string beans had only l3 per
+. Of water left of their original
PEI cent, indicating about seven
sgt pounds Of fresh bears re-
Fad TO one pound, instead of ten,
ssted on the labels. There is
Fag per cent of mineral matter
ss@ beans, which is very close to
relative amount found in the
f. Again, note that about IS
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16
The Three WIS
The Laboratory's Opinion of These
Four Leading Dried Vegetables

kgE claim that twelve pounds of
fresh spinach go to make one
Ind Of dry is correct, as only T
\ cent Of moisture was left in the
hi spinach examined, whereas the
III has 90 per cent, or thirteen
~ as much.
FIss iron, an important ingredient
ksinsch, amounted to .06 per cent
kas dried material. This is de-
billy less than one would expect,
Carnations may occur. due TO the
4 and environment of the plant,
! sac to which it grows, the vari-
h tx. 1t is desirable, nov ever.
i 10 soak out a,ll throw away any
b. Of the soluble parts of the veg
Bill than is absolutely necessary,
fm this reason we suggest using
Eller amounts of water than tie
fasiOus call for and stean.ing the
EEtsbles whenever possible. Four
III per cent Of the dried spinach
fEls can be dissolved in water, and
b Do not want to lose them This
kntwill be further discussed under
ss-no av,,or;,,oo,,+e
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16


Wd refreshed
and
l portions squash the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-16

T NTER the long expected cleo
q trio "whip-all.' You merely
The Bridgeport times and evening farmer., 1921-11-22
SIX ARE HURT;
 TRAFFIC SQUAD
 TO INVESTIGATE

An investigation was started by the Traffic squad today into a trolley car tttney bus accident which occurred last night at Kossuth street and Strat- ford avenue. Six persons who were riding in the bus were injured. Mo torman R. Mcintyre and Conductor J. O'NeiI, who were in charge of the trolley car, are said to have violated traffic signals, and 1t is probable that both men will be arrested if any neg ltgence on their part is discovered.
 Mrs. Santa Lanston of 104o Clar- ence street. was the most seriously injured, receiving a possible fracture of the leg. She was taken to St. vincent's hospital, where 1t was stat ed this morning that her condition is good. Other jitney passengers who were bruised or cut by flying glass, and who were sent to their homes after being treated by Dr. J. F. Walsh, of the Emergency hospital, in clude Helen Teslak, of 248 Deacon street; Stephen Kizak. of 26 Gilmore street; Carmelo Ronald, of 2s Havi- land street; H. Lang. of 20 Hamilton street, and Joseph Smith, of 451 Hollister avenue. Smith, who is manager for Louis Bogash, received a sprained ankle.