davidaulloa/AmericanStories huggingface dataset:
The Hartford herald. [volume] (Hartford, Ky.) 1875-1926, 1921-02-09

Every dollar of your income tax
goes into the common till for the
common good. Pay 1t to-day.
The Hartford herald. [volume] (Hartford, Ky.) 1875-1926, 1921-02-09

best tonic and
builder l have
ever known. 1
was In a run.
down and weak
condition when
! started to take
the Discovery.
and that first
b o I tie so
strengthened me
that ! kept on
with It until I
had taken three
bottles. and then
my health was
.-~.A XX-L
The Hartford herald. [volume] (Hartford, Ky.) 1875-1926, 1921-02-09

moment IN recommending Or.
rierces Golden Medical Discovery a.
ne very best OF topicG. MRS.
ANNIE DIAL No. 1909 Tomplino
Avenue North All drussistA
The Hartford herald. [volume] (Hartford, Ky.) 1875-1926, 1921-02-09
Are you Rundown, Weak?

Birmingham. Ala.--"Dr. Pierce's
Golden Medical Discovery Ia the
The Hartford herald. [volume] (Hartford, Ky.) 1875-1926, 1921-02-09

The Hartford Herald $3.50 the year
The Hartford herald. [volume] (Hartford, Ky.) 1875-1926, 1921-02-09

MULES AND HORSES FOR SALE
Any size; any age; can be seen
st the ] p. Taylor farm Center
town. r. +. d. No. l.
yDAcHEL wnsTERFIELD AT.
New-York tribune., 1921-05-08

gradually--a wooden spoon is pref
cradle to metal one.
2. Stir in the yolks, which have
been beaten until lemon colored.
3. Stir in the flour, to which the
baking powder should be added /;
then the milk alternately until all
is mixed.
A. Fold in the stiffly beaten egg
whites, then the extract and beat
well.
If fruit is to be put in, reserve a
little flour for dredging and add it
last.
Baking-Would you have perfect
baking, the pans must be filled prop
erly. Use lard, oleo or vegetable
fat, never butter, to grease the pans.
On top of this dust flour, shaking
off all that does not stick. SIf much
cake making is done, little brush
will be found convenient for the
greasing. Lastly, have the batter
higher on the edges than in the
center if you would have your cake
smooth on top. The cake pans, with
attached cutter, make removal from
New-York tribune., 1921-05-08
Series of Lessons in Technique for Amateur Cooks
dgB51uII7ao aoEP7SaI IYe;Tz ;zsIIi13{1lDalSsl

the pan easy, and this should be
done as soon as it comes from the
stove.
If you have no thermometer, our
advice is to get one! But in the
interim the old test of a piece of
white paper turning light brown in
four minutes will give the right
temperature to start the cake. An
excellent rule from a standard cook
book says that this temperature
should slightly increase for the first
third Of the time of baking, during
which the cake should rise. During
the second third the heat should re-
main steady, while the cake con-
tinues TO rise and brown. During
the last third it browns all over and
shrinks from the pan.
Starting with a temperature of
$50 F. by the second period, the
oven should reach 420 degrees, and
during the last period be lowered to
$50 degrees again. An oven ther-
nometer helps much.
For a layer cake about twenty
New-York tribune., 1921-05-08

eggs, cool, she'll and cut in halves
crosswise. Scoop out the yolks,
mash to paste and add two table
spoonfuls of chopped parsley, half
a tablespoonful of nisced pimentos,
salt and paprika to taste, four sar-
dimes that have been drained and
mashed to a paste, half teaspoon
ful of French mustard and two
tablespoonful of melted butter. Fill
the egg whites with this mixture and
chill on the ice. Have ready cup
full and half Of aspic jelly liquid,
and with its assistance mold the
sliced filled eggs in fancy mold,
adding a few sliced stuffed olives,
cooked asparagus tips, peeled sliced
radishes and bits Of feathery par
sley. Have each layer of the jelly
firm before the next is added, 80
that the beauty of the dish will not
New-York tribune., 1921-05-08
To Know How to Mix and Bake Cake
Is just as Neces sary TO Success
as the Right Recipe

filings, etc. The two types call
for quite different handling and
treatment in baking.
| The Cake Without Shortening
| Where no leavening agent except
egg is employed as in the cakes
without fats, very careful handling
is necessary. The eggs must be
beaten very light and the materials
folded in with a light, deft..hand, so
that the air beaten into the mix
ture will not be let out again and
the lightness lost.
For this same reason, there
should be no hard beating at the
end, as that will cause toughness,
and the baking, as with all egg miX-
lures, must be done at low tempera-
lures, in slow oven (250 to 800
degrees). The following recipe il
lustrates this type OF cake:
Angel Cake
The whites of five small or six
large eggs.
Il cup of pastry -four (after sift-
ing twice..
" teaspoonful of cream of tar
tar.
y cupful fine granulated sugar.
! 1s teaspoonful of vanilla or al
n1ond extract.
| Beat the egg whites until stiff.
Add the sugar and extract and beat
again. thoroughly. Their carefully,
and lightly fold in the -four until
we'll blended. Bake about forty
minutes in a slow oven 600 to 375
degrees F.), using an ungreased
| tin with a funnel.
A less expensive cake of this
| type and one that will go further
is the following:
Cold Water Sponge Cake
is eggs
3 cupfuls sugar
2 .teaspoonfuls baking powder
4 cupfuls flour
cupful cold water
lemon (grated rind and one-nalf
the juiee)
Beat The unseparated eggs until
New-York tribune., 1921-05-08
Post No. Perfect and Fostings That "Stay P

five or thirty minutes is needed
forty-five minutes for "a medium
loaf, and an hour for a large loaf.
If the cake has. shrunk from the
side of the pan, is brown all over
and rebounds when pressed with the
finger, it is done. We no longer test
with a straw from a dirty broom.
If you have inherited any of the
old warnings, such as not to walk
heavily across the floor or the per-
feet angel cake will fall, this is per-
haps a good place to face facts. If
the cake is Jared while the gas is
being made in it, before the heat
has had time to stiffen the walls of
the air bubbles, these same bubbles
will collapse. A heavy streak may
result, or there may be enough gas
to raise it again. If, however, this
should happen when there is no more
gas to come, there will be literal
FLAT failure" During the first five
minutes, therefore, it may not hurt
to peep carefully into the oven at
the thermometer, but during the
second stage it is best to keep away.
LOO not an oven or too much hour
will cause the peak or crack in the
center. II the oven is too hot at
first the cake may crust over; then
as it rises the top will crack and
the batter overflow.
Delicate Cake (shortening Type)
AS always, measurements are level
and flour measured after. sitting.
Fl cupful Of butter
"a cupfuls sugar
| cupful milk
3 cupfuls flour
8 eggs
PA teaspoonfuls baking powder
"a teaspoonful vanilla or lemon ex-
tract e
New-York tribune., 1921-05-08
Japanese Lobster Omelet
Individual rulel

Cook one teaspoonfui of butter
with three tiny chopped scallions and
q scant tablespoonful Of minced ten
der celery for three minutes, stirring
frequently. Add two tablespoonfuls
of chicken stock, tiny pinch of
sugar, one. teaspoonful of Soya
sauce, one-eighth of a teaspoonful Of
salt, the same Of paprika and one
third of cupful Of diced lobster.
Beat the yolk and white of one egg
separately, having the white so that
1t will hold it's form. Add to the
yolk one tablespoonful of cream, a
light sprinkle of salt. and fold in the
egg white. Turn into heated
omelet pan and when beginning to
set around the edge spread with the
lobster mixture. Turn when well
risen, cook for couple of minutes
New-York tribune., 1921-05-08
Ten Old and New Recipes for
Using Up the Spring Eggs

as the strength varies). Stir until
the cheese is melted, add salt, celery
salt and paprika to taste and two
lightly beaten eggs. Cook, stirring
constantly, until the soup thickens,
and flavor with one tablespoonful Of
thick tomato catsup and half tea
spoonful of Worcestershire sauce.
Serve with toast squares.
Eggs Molet Chasseur
Finely chop two shallots and cook
in a tablespoonful of oleo, stirring
constantly for three minutes; then
add six peeled mushroom caps, also
chopped, and cook for five minutes
longer. Stir in half cupful of
chicken stock (hot water and a
chicken bouillon cube), cook for ten
minutes and add an eighth of a tea
spoonful Of paprika and a few drops
of kitchen bouquet. probably nc
salt will be required, owing to the
use of the bouillon cubes.) Turn into
a shallow buttered glass baking dish,
lay over the top five poached eggs
and pour over four tablespoonfuls Of
thick cream. Dust with grated Par
New-York tribune., 1921-05-08

rTHIS distinguished collection of
egg recipes is worthy Of place
in your card catalogue of unusual
dishes:
Vegetable Egg Cubes for Soups
Beat one whole egg and the yolks
of two additional eggs until light
and blend with half a cupful of
strained stock Cor stock made from
bouillon cube dissolved in hot
water). Have a cupful of cooked or
canned peas, pressed through a
ricer, and add salt, celery salt,
paprika and grated nutmeg to
suit the individual taste. Pour into
buttered tin to the depth of three
quarters of an inch and bake in a
slow oven until the mixture is firm.
Cool, cut in squares and serve in
thin soups.
Egg Soup
Place one quart of milk in the
upper part of the double boiler and
add two tablespoonfuls Of cooked
vermicelli and about two tablespoon
fuls of grated cheese (the exact
amount of cheese is difficult to give,
New-York tribune., 1921-05-08

flame and stir in six lightly beaten
eggs. Beat the mixture we'll, re-
turn over the fame and cook, stir
ring constantly, as for scrambled
eggs. Do not overlook, and serve
on crisp toast slices.
For the spiced meringue pie, in
the same menu, beat one whole
egg and the yolks Of two eggs to-
gether until light and add one cup
full of sugar, one cupful of sour
cream or rich milk, a quarter of a
cupful each of currants and
chopped seeded raisins, a level tea
spoonful of -four. blended with
little of the milk or cream, one
| fourth Of a teaspoonful of lemon
extract and quarter of teaspoon
| full each of ground cinnamon and
cloves. Bake in a pie plate, lined
with pastry, until about firm in the
center. Cover cover the top with a
meringue made from the stiffiy
whipped whites of two eggs and
gradually blended with two table
spoonfuls of granulated sugar. Set
in slow oven for eight minutes,
then increase the heat slightly to
brown delicately.
Remember, in cooking all dishes
into which eggs enter as the prin-
cipal ingredient, to use only a
moderate degree of heat. This is
necessary on account of the large
amount of albumin contained in the
egg. Cooked at temperature of
ITO degrees F. the so-called plain
boiled egg will be found tender,
soft, ielly-like and very easily di-
gested.
In planning the budgets for the
egg menus, eggs have been figured
at 40 cents a dozen and it will be
noticed that fruits and vegetables
are introduced into each These
serve to correct any "bilious" ten
dency that eggs produce with some
people if eaten continuously in the
spring egg season.
New-York tribune., 1921-05-08

little orange or lemon juice Il
tablespoonful) adds a piquancy,
and bitter almond in the cake IS o
distinctive touch.
Boiled Icing
If you would take the guesswors
out of this mixture get thermon1e-
ter. Then you will know just when
the icing is cooked to perfection
It will only remain for you to ascer-
tain, which will come with a little
practice, the exact point at which 20
stop beating it.
The amount here given will ice
two large layers or three small ones
2 cupfuls sugar
Il cupflil water
Il teaspoonful cream Of tartar
2 egg whites
Il teaspoonful vanilla
Boil the sugar, water and cream
of tartar together to the soft ban
stage (242 degrees F.) without ssH'
ring. Pour the syrup in me
stream over the stif1iy whipped egg
whites, beating all the time. Ae-
the vanilla. Continue to beat unth
stiff enough to ice the cake WITH
out any dripping off. This may tass
fen or fifteen r,inlltes of beating,
but if stopped at the psychologist
minute before the icing becomes
too stiff it can be heaped up one ea
two inches high and still remain
soft inside-the ideal condition
A knife or spatula dipped in warn
water is useful TO spread Of -
icing. With boiled (or Waits
Mountain cream icing, as ~ =
sometimes called} for basic recips,
many variations may be made as ~
favor and color. Orange and cosOa'
nut are prime favorites.
MarshmalIow frosting is MADE g
adding two heaping Tablespoonful
o. marshmallow whip or elgs,
marshmallows cut into quarters :
the syrup when it is removed lf'As
the stove.
Chopped nuts, raisins, flgs, ssas ssns
died cherries or fruit may be aacss
after the frosting is spread.
New-York tribune., 1921-05-08

Flight. Add the sugar and continue
to beat. Next stir in half of the
-four, to which has been added the
baking powder, then the water,
lemon and salt, beating all the time
When we'll blended add the remain
der of the -four and beat we'll. (Note
difference between this and the egg
sponge, which has no baking powder
and must not be beaten at the last.)
! Bake about forty minutes IN a
moderate oven, using two deep tins.
Cakes With Shortening
When shortening is used (and this
is usually butter or butter substi-
tute) a different method of mixing
is needed. The butter is creamed in
the bowl first, then the sugar added
and rubbed into this. In quick
doughs such as mullins, where only
a little butter is used, or in a
"quick" cake, the fat is sometimes
melted and poured in at the end,
but this does not produce the same
fine texture.
| Also as the number of eggs is in
creased the amount of baking pow
der is decreased. Too much baking
powder makes coarse, porous cake.
AS the amount of butter and sugar
lis increased in the richer cake the
longer beating becomes more essen
tial.
Approved Mixing Methods.
Cream the butter and add the sugar
New-York tribune., 1921-05-08

box. Merely cover the bowl hold
ing the whites with a saucer, but
pour over the yolks cold water to
cover for half all inch before put
ting away.
Egg sauces are also legion
and from the aristocratic Hol-
landaise and Bearnaise varieties
down to the simple egg formula
they are all excellent. The latter
is particularly recommended for
extending small quantities of fish,
poultry and meat, when made into
souffies or escalloped dishes.
Omelets, poached, scrambled and
shirred eggs, are always universal
favorites, and these homely, every
| day dishes may be so~varied that
even the most critical will not tire
Of them. A novelty in the omelet
line will be found in the japanese
recipe (given with the tested
recipes). This was obtained from
a noted japanese chef and it was
found equally good when made in
a home kitchen by an American
housewife. Bits Of cooked vege-
tables, catsup, cheese, parsley,
green pepper, pimentos and table
sauces are all recommended to use
with these simple egg dishes, there
by giving them quite a party
look"
Some Detailed Suggestions
In preparing the Spanish eggs,
the piece de resistance of Egg Din
ner No. 2, melt two tablespoonfuls
| of oleo, add three-quarters of a
minced white onion, half a table
spoonful of minced green pepper
and cook until @softened over a
moderate heat. Then add six
minced stuffed olives, one teaspoon
full of drained capers, one cupful of
sifted canned tomatoes, half a tea
spoonful of sugar, quarter Of a
teaspoonful of salt and the same of
paprika. Simmer the ingredients
! for three minutes, remove from the
New-York tribune., 1921-05-08
Eggs at Forty Gents
aste Better Than
at Sl.2O
By Virginia Carter Lee

rT-S IRE was when eggs were
considered strictly a spring
and early summer dish; but
with eggs selling as high as $1.20
dozen in the winter for the selected
Leghorns. they are used all the. year
round by many.
Fortunately, with the "best
strictly fresh" at only 40 cents
dozen, the housewife may use them
with clear conscience during May
and regale her family with puffy
omelets, tempting egg beverages,
parfaits, sauces, sponge cakes, sal
ads and dressings, all particularly
adapted to tempting jaded spring
appetites.
The merits of egg dishes in the
menus are many, for, not only are
they rich in food values, but there
is little waste connected with them
and the majority are easily and
quickly prepared.
The Onnipresent Egg
1t has been rightly said that eggs
in some form may be used through
the course Of meal from soup to
dessert, and besides being the
backbone of the American break
fast they may be utilized in the
form of naeringue or as fruit
whip to serve with the cereal if
eggs as such seem too heavy for
a fastidious morning appetite.
Egg beverages will doubtless
prove a novelty to many home ca
terers, but they are so delicious, as
well as nutritious, that they may
well form the basis of simple
luncheon ESPECIALLY in warm
weather), when accompanied by
crisp rolls, a salad or fruit.
Perhaps the simplest form of the
excellent "egg soups" is to stir a
beaten egg into a pint of hot
bouillon that is just below the boil
ing point. Stir rapidly while add,
ing the egg and it will blend with
the hot liquid without curdling-
This is equally good with any thin,
clear soup.
Salads and Omele,s
Egg salads and dressings might
form almost a chapter in them
selves and as in the latter the yolks
of the eggs are frequently used
alone it is best to plan for the same
day some recipe that calls for the
egg whites only. These are many.
embracing white and angel cake,
meringues, different gelatine pud-
dings, sherbets and souffies. For
tunately, both the yolks and whites
of eggs Nill keep perfectly when
opsned for several days in the ice
New-York tribune., 1921-05-08
Matted Milk and Egg
Individual portion }

IIndlVlduaI poftlonl
. Mix together one tablespoonful Of
the milk powder, one tablespoonful
and half of well sweetened crushed
fruit, few grains of salt and a
beaten egg. Beat the mixture for
three or four minutes and add
twenty drops of acid phosphate, one
tablespoonful of cracked ice and
three-quarters of cupful Of iced
carbonated water.
New-York tribune., 1921-05-08
Almond Cones

Grind four ounces of blanched
almonds and add half teaspoonful
of ground cinnamon and one ounce
of sugar. Whip the whites of
three eggs until stiff and dry and
fold into the other ingredients that
have been well mixed. Line a fiat
baking sheet with oiled paper and
put little rough heaps of the mix
ture on it, good distance apart
Bake carefully in a slow oven for
New-York tribune., 1921-05-08
Cold Pineapple Souffle

not burn.
Cold Pineapple Souffle
Beat the yolks of three eggs n,t;,
lemon colored and add the prs+os
yellow rind and juice of one lemon
half a cupful of sugar and a few
grains Of salt. Stir over hot not
boiling, water, stirring constantly.
until the mixture thickens. Remov.
from the fire and add two-thirds ef
cupful of grated canned pineapp,.
and one and half tablespoonfuls N
granulated gelatine, sortened in
third of cupful of hot water Cos,
and when the mixture begins IN
stiffen fold in the stiffly whipped
whites of three eggs and half cum
full of thick cream. whipped solid
Turn into a mold lined with strips of
candied pineapple and cherries. Chill
on the ice.
New-York tribune., 1921-05-08
A Fresh Strawberry Icing That Is Perfect
In Flavor and Texture and Never
Runs Away

The old-fashioned pound cake
and fruit cake come under the clas-
slfication of the richer cakes with
shortening. '
The pound cake has large
amount of butter, sugar, eggs and
smaller amount of milk and hak-
ing powder. Therefore, very
thorough mixing and beating is
needed. Fruit, such as citron.
raisins and currants, and spices are
also added to this pound cake mix
tufe TO make the fruit cake. These
trtnts always are cut very small.
dredged with the flour called for
IN the recipe and put in at the end
along with the spices.
Both pound and fruit cakes need
very careful, slow baking. If baked
in pan with a funnel the heat
will have better chance to reach
the center and cook it thoroughly
without burning the outside. It
Will take from thirty to ninety min
utes to bake loaf pound cake, and
sometimes several hours to bake a
large fruit cake. Even kitchen
etter can mix a fruit cake and ar
range to send it to a nearby baker
to bake, for his large, slow ovens
are much better adapted to good re-
suits. 1t is frequently done by
housekeepers with most satisfactory
results.
New-York tribune., 1921-05-08
be marred. A few capers may also
be added if the flavor is liked.
Egg and Cheese Dressing

LSS aIl1 NHeese DFesslng
This is an original recipe and is
appropriate with a plain green salad
or lettuce. Reduce half cream
cheese to paste and add two hard
boiled eggs mashed with fork in
the same manner. Work into the
combined ingredients a quarter of
teaspoonful of salt, the same
amount of paprika, half a teaspoon
full of French mustard, four table
spoonfuls of salad oil, and two of
VINEGAR
New-York tribune., 1921-05-08
Egg Parfait

Boil together for FIVE minutes,
without stirring, one cupful Of
sugar and a quarter of a cupful Of
water. Pour the boiling syrup on
the beaten yolks Of six eggs and stir
the mixture over hot water until
very thick. Remove from the fra
and beat until cold. Stir in one cup.
full of candied marrons, cut in pieces
and soaked in a coffee syrup for one
hour. Add also a pint of chilled
cream whipped solid and two tea.
spoonfuls of vanilla extract. Turn
into mold with water-tight cover
and bury in ice and rock salt for
four hours.
New-York tribune., 1921-05-08

DINNERS
MENU NO. L, $3.50
Bouilion with Vegetable Egg Cubes
japanese Lobster Omelet
Potato Chips Fresh Peas
Tomato Salad
Egg Parfait
MENU NO. 2, S1.60
Clear Soup with Egg
Spanish Eggs in the Chafing Dish
Hot Rolls Buttered Asparagus
Celery and Radish Salad
Spiced Meringue Pie
New-York tribune., 1921-05-08

longer and serve inverted on hot
platter. If the omelet is to be cooked
quickly heat the lobster mixture be-
fore spreading.
Sauce Bearnaise
This famous French sauce owes
its fame to it's careful blending and
the number of eggs used in the max
ing. Put into small saucepan
three tablespoonfuls of grape juice,
three tablespoonfuls of tarragon
vinegar and two slices of onion.
Heat to the boiling point, simmer
for a couple of minutes and remove
the onion. Pour the liquid on the
lightly beaten yolks of four eggs
and cook over hot water, stirring
constantly, until the mixture
thickens (do not boiD. Season
with half teaspoonful of salt, one
eighth of teaspoonful of paprika,
remove from the fire and add four
tablespoonfuls of butter, cut in tiny
bits. While adding the butter,
keep the sauce hot but do not let
it cook. This sauce is delicious
with sweetbreads, boiled halibut
and fried oysters.
Stuffed Eggs i'm Aspic
This is quite a party dish and
very ornamental. Hard boil four
New-York tribune., 1921-05-08
BY Florence Margaret Lee


w THEN Marie Antoinette said
w of the starving Parisians:
eff they can't get bread
why don't they eat cake?" she may
not have been so superficial after
all. Not if she had met some of the
sscakes' we have known
Too much -four; "a vain attempt
TO capture quality by merely piling
| in the shortening; heavy hand in
the mixing, an ignorance of the
proper temperatures-and your
cake sinks into the second-rate
class, however good the recipe. For
this reason (and because cake
recipes abound and are endless in
numbers), this chapter in the
amateurs cookbook is devoted to
basic recipes of the leading types
of cake, and to the technique of
handling and baking. If you want
your cake to possess distinction.
real cakelike quality, give heed to
all these seemingly small details.
Many a bride can make choco-
late layer cake when she cannot boil
an egg, but to be able to make loaf
cakes, delicious in their own right,
and vary them indefinitely with ap-
propriate frostings and filings is
another matter.
The Two Typical Cakes
The two main types Of cakes, as
far as differences in handling are
concerned, are those without
shortening and little or no baking
powder, based chiefly on eggs, such
as the sponge and angel cakes, lady
fingers, Jelly rolls, etc. And sec
ond, those with shortening and
leavening agents, such as the basic
delicate cake, to be given, (which
may De varied In endless ways by
addition of raisins, citron, nuts,
chocolate and any form of icings,