davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

some future time exactly the same
dyestuffs.
The unframed amateur is forced
to depend on the packages of dyes
that are to be found on sale in many
drug stores, department stores, and
the like, all over the country. The
dyeing directions that go with them
are usually quite sufficient for good
results.
A word, however, ought to be said
from the standpoint of a teacher of
dyelng about the form in which these
dyes are put on the market.
Some come in the form Of cakes
of soap deeply stained with dye
stuffs, and, it is claimed, wash and
dye at the same time. 1t will be
found that these, as a rule, are more
valuable for light shades than for
dark.
Other dyes are on the market that
can be used both for cotton and for
silk, with, however, q little difference
in the method of dyeing. These dyes
are the ones commonly used for dye.
ing cotton, and do not, as rule, give
as brilliant shades or dye as salts
factorily for silks as do the regular
silk dyes.
The combination dyes have the ad-
vantage Cor, under some conditions,
the disadvantage of dyeing silk in
colors that will not wash out.
whereas the regular silk dyes (the
acid dyes, as the chemist and the
dyer call then) will wash out clean
IN boiling bath of good toilet soap
mot laundry soap, which may rot
the silk. By adding two or three
spoonfuls of vinegar to the hot soap
suds stained with the dye the dye
stuff is made to bite again. and
Will dye smoothly and easily. the
same or a new piece of silk immersed
in it.
Qhls article sciU be followed by
t'co others on the home use Of dyes
tor droperies and curtains-tied
worh-a'rd on hats and their trim
mings.-The Editoy.)
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24
By Virginia Carter Lee

A LMOST all home caterers
~ know that the summer
breakfast is the hardest of
all the summer meals to plan, and
in the majority of homes fruit, dry
cereal, toast and coffee are served
In monotonous round with very
little variation.
In the breakfasts planned for the
coming week suggestions are offered
to suit not only different families,
but conditions, the various house
hold budgets, and to offer number
of unusual and appetizing dishes
that possibly the housekeeper has
never thought of serving for break
fast.
Hot coffee may be a standard
favorite, but on sultry mid-sum-
mer morning, even the steam aris-
ing from the cup seems to take ones
appetite away. Iced or frosted
coffee on the contrary, is most
cooling beverage, and if whipped
white of egg is added, the food value
is increased.
Edible greens, such as cress, let
tuce, romaine, radishes and sliced
tomatoes and cucumbers, served
with tiny green onions may seem
rather out of place on the breakfast
table, but give them a trial, served
icy cold, and see how the family will
relish them.
Eggs are always a standard sum-
mer breakfast dish, and if meat is
deemed necessary, try the English
plan of serving waferlike slices of
cold meat or chicken. The canned
boned variety Of the latter is excel
lent for this purpose, and a visit to
any good delicatessen will give you
valuable suggestions.
Do not serve many hot breads for
the summer breakfast, but confne
yourself to cold beaten biscuits. thin
bread and butter rolls, crisp toast
and the like. An exception, however,
may be made for popovers, as they
are mere crusty shell and literally
melt in ones mouth.
Above all things keep the table
dainty and cool-looking with doilies,
a well-sprayed fernery or fresh
flowers as the center-p piece and the
thinest of glass and china and your
family will say with one accord
Here's to the Summer Breakfast"
Eggs on Conserve Toast
Place in a saucepan Ito serve
two), three tablespoonful of chill
sauce, one tablespoonful of chut-
ney, half tablespoonful Of
Worcestershire sauce and two table
spoonfuls of chopped parsley. Sim
mer for five minutes, spread on hot
toast slices and place in the center
of each neatly poached egg. Dust
the yolks of the eggs with paprika.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24
lechnlqueand Materials for Household Dyeins

streaks of purple or scarlet run
ming through them. Nor will the
despairing wall of the "dyeing mem
Der" Of the group, "Now you've
spoiled that lovely color l was going
to dye my dress with this. after
noon,' be received with much SYM
pathy by the rest of the family.
For heating, the family range or
laundry stove will fill every need, es-
pecially if gas-heated. It is best to
have it as low as possible, not over
twenty-six or twenty seven inches
from the floor, to tighten the task
of lifting and lowering the heavy
dye pots and of turning and work
ing the heavy materials in the dve-
bath.
For this last, dye-sticks will be
needed, either of glass or wood. For
heavy work wooden sticks must be
used. They can be bought very
cheaply at the nearest carpenters
shop, in the form of "dowels."
three-quarters or seven-eighths of an
inch thick. They come in three
foot lengths, and when sawed in two
and trimmed around the edges with
jackknife answer perfectly. 1t
is best to have several pairs of
these, and keep one set for each
main color, for they absorb dye
stuffs and may sometimes bleed
onto fresh materials when being
handled.
Glass dye rods, being clean and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

routine meal will be found disap-
pointing.
If you are having a picnic meal
even at home make it real one, pro-
viding paper cloth and napkins,
pasteboard plates, and even contain
ers for the beverages. This will do
away with all washing of dishes
afterward, and give the home
maker or maids who have had the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

picnic, but they should be most care
fully made, with a bit of edible
green carefully tucked into each,
and the filling should be moistened
with a mayonnaise or boiled dress
ing and rather highly seasoned.
When the luncheon is to be car
ried the useful thermos bottle comes
into its own and proves how practi-
cal it is in carrying the delicious iced
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

Be Bit Radical About Your lot
Weather Morning Meal to
Pique the Appetite

This quantity will spread three
toast slices.
Nantucket Clam Fritters
Separate the hard parts and the
soft portions Of a pint of stewing
clans, run the former through the
meat grinder and cut the latter in
halves. Mix together two and two
third cupfuls Of -four, four tea
spoonfuls of baking powder and q
quarter of teaspoonful Of salt.
Blend the prepared clans with the
dry ingredients and add one lightly
beaten egg. Fry by the spoonful
in deep hot fat and drain on brown
paper before serving.
Chilled PURGE of Fruit
To serve five, place in a large
mixing bowl the yellow pulp from
two oranges and add large cupful
of oxheart cherries, pitted and cut
in halves; four tablespoonfuls of
shredded canned pineapple and a
cupful of grape juice. Let stand on
the ice to become thoroughly chilled,
turn into wide-rimmed glasses and
top with balls cut from chilled
cantaloupe.
Frozen Turkish Fruit Cup
This is delightful "pick-me-up"
for a hot summer morning and it
may be prepared over night; it is
not difficult of service. Use one
well-ripened melon; flake the flesh
into small particles and add three
tablespoonful of sugar, light
busting of grated nutmeg, two
tablespoonfuls of chopped preserved
ginger and tablespoonful of
chopped Maraschino cherries with
the cordial (non-alcoholic). Let
stand in the ice chest for several
hours, add few drops of lemon
juice and turn into a preserve jar
with water-tight cover. Bury in
ice and rock salt over night.
The following menus show the
possibilities of coaxing even the sum-
mer morning appetite and what it
VIII cost you to do it under differ
ent conditions. Making the breakfast
fit the times is the slogan for the
housekeeper who loves her job,
Geld Porch Breakfast for Four
Cost $14O
Nodded Cereal with Sliced Peaches
Cold Sliced Tongue Radishes
Buttered Beaten Biscuits Iced Coffee
Breakfast for Two, With Little
Cooking
Cost CT Cents
Cantaloup
Dropped Eggs on Conserve Toast
Watercress Coffee
A Cool Breakfast Of Fruit and Milk
Children First"
Cost for Foaw $1.O0
Baked June Apples
Dry Cereal
Whole Wheat POpovers
Iced Cocoa Milk Shake
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

planning and arranging of the meal
a needed rest.
In the sample menus suggested
examples are given which may be
packed and carried or got in readi-
ness in the ice box during the early
morning hours, all ready for service
when desired.
Sandwiches are rightly consid
cred the piece de resistance of anv
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

smooth, are much nicer to work
with, if the goods are not heavy.
Silk, artificial silk, and wool, espe-
clally in the form of yarn, should
be handled with these, wherever
possible. They can be bought at
the 10-cent stores under the name
of "Glass Towel Racks"
For water supply it is necessary
to have an abundant flow of cold
and, if possible, hot water. The
edge of the sink should be as low as
possible, to save labor in emptying
the pots.
Dyestuffs
For steady work, Of professional
or semi-professional character, it is
always best to get the dyes directly
from the manufacturer, under the
regular trade name. Excellent dive
stutfs are now being made in Amer
lea by large and we'll managed cor
porations, and can be obtained from
them with little diplomacy in guam
titles as small as one pound.
The same dyes, also under their
real names, can sometimes be OBJ
tanned in smaller quantities from
teachers in schools Of handicraft.
The Importance of getting dyes in
this way is not only that they are
usually much cheaper, but especially
because it is then possible to find ont
just what they can do and for what
they can be used, and then to buv at
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24
By Nellie Ryder, Gates

IT is hard work to make ice cream
on hot summer day, every
househeeper will admit that, and
the palmer, part milk commercial
ice creams are not much of treat
these days. But if it is dressed up
with a delicious sauce, hot or cold,
it is turned into a feast. These
recipes serve about six persons
abundantly.
One of the most popular of the
soda fountain sauces that can be
made at home very easily is butter
scotch. To make it boil together
cup of sugar, a half a cup of
corn syrup" and a quarter Of a
cup of water until it forms soft
bail when tried in a cup of cold
water. Then add a tablespoonful
OF butter, half tablespoonful OF
molasses and a half teaspoonful of
vanilla. This can be served hot or
cold.
For a homemade marshmallow
whip, cook together a cup of sugar
and half cup of water until it
is OF the consistency of thin syrup.
tut cup of marshmallows in it
and let them melt slowly while beat
ing the white of an egg. Pour the
syrup over the beaten egg gradu-
any. If this is favored with a drop
Oh peppermint and used with choco-
late it is very cooling and delicious
1t is also very good used with
crushed fresh fruits.
Orange Sauce
Cook together for fifteen minutes
a cup or orange juice, teaspoon
fui of grated rind, cup of sugar
Cor three-quarters according to
character of fruit used), the Juice
OF lemon and the grated rind of
half a lemon. Skim, cool and serve
poured over vanilla ice cream. The
s'1erbet glass can be lined with quar-
ters q oranges dipped in powdered
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24
Homemade Sauces TO Cheer Up
The Plain, Part MIX Ice Creams

| sugar if a more elaborate refresh
ment is desired.
Fudge Sauce
Melt square Of chocolate, add
tablespoonful of butter, and pour
on gradually third of a cup of
boiling water. Bring to the boil
ing point, then add the sugar and
cook for fifteen minutes. Flavor
With vanilla. Serve hot.
For chocolate sauce made with
cocoa, melt two tablespoonfuls of
butter, add six tablespoonfuls of
cocoa, cup and a half of sugar,
and cup Of boiling water. Boil
for five minutes. Flavor with
vanilla. Pour over vanilla ice
cream and sprinkle generously with
coarsely chopped walnuts or al
monds.
Coffee Sauce
Scald cup and a half Of milk
with half cup of coffee and let
it stand for twenty minutes before
straining. Then add a third of a
cup Of sugar, a pinch Of salt, and
thicken with half a tablespoonful
OF corn starch, moistened with
little cold milk. Cook for five
minutes and cool. An egg might
replace the corn starch and table.
spoonful of melted butter would
add richness.
Fruit Sundac
Mix together half can of
shredded pineapple, the pulp or
three oranges, three sliced bananas
TWO tablespoonfuls of Maraschino
from bottle of preserved cherries
and half q cup of the cherries
Add tablespoonful of lemon
juice and sweeten to taste with
powdered sugar. Put spoonful OF
this IN the bottom of the glass and
pile the cream over it and garnish
with cherry.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24
Danish Rice

DGuisF, Rice
Y cupful rice a cupful cold
2 ounces blanched water
almonds l teaspoonful
Il tablespoonful vanilla
gelatlne Z pint cream
Stewed fruit OF berries or canned
fruits.
ROlL the rice carefully in just suf-
tlcient water for the purpose
tabout two and half cupfuls). Soak
the gelatine in the cold water. chop
the almonds and add both to the rice
when 1T is done. When this is cold
fold in the whipped cream and
vanilla. Put the whole in a pudding
mold and place on the ice until ready
to serve. Turn out Of the mold care
fully and garnish with stewed fruit
or berries or canned fruits.-A. Nj.
c., Staten Island.
When made in the Institute this
was garnished with canned straw
berries The sweet Of the fruit was
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24
TIu0 Institute Tested RecfDes

Editors Note: These contributed
recipes haze been tested and en-,
dorsed by oar Domestic Science
E1pert. We pay s1.O0 for each
recipe that is printed.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24
By Charles E. PeIlew

President of the Noau Yor1: Society
Of Craftsmen
Several weeks ago there appeared
in this page delightful story about
some girls who by the skillful use
of the dye pot had changed many
costly but ugly old linens into
beautiful materials suitable both
for dress and household decoration.
Perhaps few words may be of
interest concerning the equipment
and the dyestuffs needed for such a
transformation, and, indeed, for a
more extended use of dyes in the
average home.
Equipment and Heat
AS a matter of fact, with very
few exceptions, the ordinary
kitchen and laundry are we'll fitted
for dyeing, just as they are.
AS regards dye pots, for very
heavy work, like curtains or large
tablecovers, tin wash boiler will
be needed. Ordinary work will be
done in agate ware pots and pans,
using cups and saucepans to dissolve
the dyestuffs, while cake pans,
stewing pots and the like, for light
material, and for shirtwaists, skirts,
and that class of work the family
soup pot, of four or five gallons,
will be all that is needed.
Of course, an abundant supply of
dish mops and Of cleansing agents
is essential-and they must be free
~ used directly after a dyeing
sea'nce is over. Nor may any spirit
of false economy be allowed to in
terfere with the throwing away of
dye baths Or dye solutions the
minute The immediate need for
them is over.
The most artistic household is
apt to be disturbed when, for in
stance, the scrambled eggs appear
for breakfast with lovely rainbow
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

a PICNIC meal Of any nature
~ always appeals to the family,
and whether it is eaten out
of doors in true picnic style or the
picnic is modified one, served in
the cool dining room or on the
piazza, the good things provided will
disappear by magic when a regular
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

beverages that are so much in de-
mand. Be sure, however, that you
provide the beverage in sufficient
quantity, as picnicking is thirsty
work and every one will want at
least two large glasses.
If broiled or fried chicken is pro-
vlded as the main course and the
luncheon is to be carried serve it in
individual portions, SO that it may
be eaten with the fingers. "The
nearer the bone the sweeter the
meat" is saying that one may have
a chance to prove at any al fresco
meal
Use for the chicken salad sand
wiches can of boned chicken and
mix, when diced, with chopped
peeled radishes, chopped olives,
chopped hard-boiled egg, shredded
lattuce and mayonnaise dressing.
Use between baking powder biscuits
that have been split open and but
tered.
The baked bean and lettuce sand
wiches are particularly hearty and
for these the canned beans with
tomato sauce are recommended.
Press the beans through a ricer,
spread Boston brown bread with
softened butter and use as the fill
ing two tablespoonfuls of the bean
PURGE, a crisp lettuce leaf, tea
spoonful Of chopped mustard pickle
and half a teaspoonful of chutney.
To make the grape juice cup place
in a large bowl one cupful of cold
tea, two slices of cucumber, two
sliced lemons and one sliced orange.
NIX well, add one large cupful Of
sugar and chill on the ice over night.
When ready to serve add one quart
of unfermented grape juice, one
quart of cracked ice, pint of pitted
oxheart cherries and three pints Of
chilled carbonated water.
The Maine salad is merely a mix
ture Of chilled vegetables, cucum-
bers, lettuce, young onions and
chopped radishes predominating.
Moisten with French dressing with
which have been mixed two hard
boiled eggs mashed to a paste with
fork. Stir we'll before using.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24
Picnic Meals May Be Eaten AZ
Home as Well as Far Afield
and Be Much Enjoyed

and wrap each egg in parss,.
paper.
Spiced Apple Turnovers
Pare and slice six early annl.,
add quarter of cupful of wats,
cook until soft and rub throuob
sieve. Add two rolled maca,oo,.
two tablespoonful of melted butto,
the grated rind and juice Of or'
lemon, one teaspoonful Of grou,a
cinnamon, quarter of teasnoO,
full each of salt and grated nutns,
and two eggs slightly beaten. Chi
in the ice box and place a ronra
tablespoonful Of the mixture !,
rounds of pastry, rolled thin. TIN,
over in a neat half circle, crimD tbs
edges together with fork dinnsa
IN flour and brush over with bests,
egg. Bake in quick oven until cr;,r
and brown.
Hawaiian Salad
Have large slices of canned pins.
apple thoroughly chilled and drained
Lay on beds of crisp lettuce leaves
and cover with a cream mayonna;se
made as follows: Beat until STIFF
half cupful of heavy cream, season
to taste with salt and paprika and
blend in three tablespoonful Of
thick mayonnaisa dressing. Place in
the center tiny ball of Roquefort
cheese and sprinkle with chopped
dates and nuts. Cream cheese nav
be used in place of the RoauefOrt
but the latter combines particularly
well with the fruit.
Mint Fruit Sherbet
Place in a large mixing bowl a
bunch of fresh mint leaves. Bruise
the leaves and pour over them
quart Of boiling hot sugar syrup.
Then add the juice of two lemons
and the grated rind of one, the pulp
of half pineapple and tiny pinch
Of ground cinnamon. Cover the con-
tents of the bowl closely and let
stand until cold. Have in readiness
chilled freezer, into which is
strained the mixture, and freeze
slowly to the consistency of soft
snow. Remove the cover, add the
stiffiy whipped whites of two eggs,
the other half of the faxed pine
apple, one tablespoonful of grated
cocoanut and two tablespoonful Of
chopped Maraschino cherries and
the cordial. Continue to freeze until
firm and smooth.
Seven Picnics With Costs
For Parfie Carree
NO. 1-$200
Sardine Stuffed Eggs
Olive, Apple and Nut Sandwiches
Iced Coffee Cup Peaches
Marmalade Strips
NO. 2-s2.S0
Cold Broi!ed Chicken Biscuits
Potato ChiuS
Fruit Tea Raspberry Tarts
NO. $3.50
Maine Salad Tongue Sandwiches
Ginger Ale Punch Olives
Nut Jumbles
Banana and Grape Juice Mold
NO. 4-S150
Hot BouilIon Crackers
Egg and Lettuce Sandwiches
Iced Tea
Mint Fruit Sherbet
NO. 5-Sl.2O
Baked Bean and Lettuce Sandwiches
with Boston Brown Bread
Olives Iced Coffee
Spiced Apple Turnovers
NO. 6-s1.15
Cola Sliced Veal Loaf
Pickles Finger Rolls
Grape Juice Cup Caramel
Coffee Custards
NO. 1920
Chicken Salad Sandwiches
Fruit Punch Stuffed Olives
hawaiian Salad Cheese Pastries
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

sufficient without any sugar in the
pudding and the blending OF fayOrs
made a happy combination. Served
without the fruit, the pudding sweet
cred to taste and garnished with
whipped cream, Will also be found
delicious dish. The quantities here
given will serve six or eight persons
and without the fruit will cost about
IS cents.
A Delicious Supper Dish
IN SLICES of white bread place
shavings OF American Geese and
over the cheese thin slices Of bacon
1.-TWO on every slice Of bread. Pus
tAe prepared slices on the rack OK
the toaster under the gas flame IN
the broiling oven and toast to a goId'
en- brown.-M. r. B., Conn.
Do not place too near the flame or
the bacon will burn before the toass
is complete. Try this once and the
odds are that it will imnledia.ely %
placed on your list Of supper savo-
ries, fer il stacks up on the nutr-
tlonal side IS we'll as ranking hign
among dishes easily prepared.
Crisp cool greens, such as cress OF
lettuce hearts or cucumbers, served
at the same time will be found
splendid accompaniment.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24
Banana and Grape Juice Mould


Soak one rounding tablespoonful
Of graduated gelatine in half cup
full of grape juice for FIVE minutes
and dissolve in one and a quarter
cupfuls Of boiling water, blended
with one and a quarter cupfuls of
hot grape juice. Remove from the
fire and add one-quarter of a cupful
Of strained lemon juice and three
quarters of a cupful of sugar.
When the jelly begins to stifen
beat with an egg beaten, and add
two large bananas pressed through
a ricer and half cupful of chilled
double cream, whipped solid. Chill on
the ice until firm.
sardine Stuffed Eggs
Cut four eggs that have been
boiled for twenty minutes and
shelled in halves lengthwise and re-
move the yolks. Mash these to a
paste and add four finely faxed sar-
dimes, four minced stuffed olives, two
tablespoonful of chopped cress, salt
and paprilSa to suit the Individual
taste and sufficient boiled DRESSING
Favored with lemon juice to bind the
ingredients. Fill into the egg whites
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24
The Open Air is the Best Summer A

A Picnic Breakfast With the Aid Of
Electricity
Cost for Fiue S165
Chilled PURGE of Fruit
Sliced Boned Chicken
Toasted English Mullins
Radshes Coffee
Vegetarian and Fruit Breakfast
for Four
Cost 95 Cents
Cantaloup Cocktails
Baked Stuffed Tomatoes
Onion Sandwiches with Nut Bread
Iced Egg Coffee
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

sugar if more elaborate refresh
ment is desired.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

This quantity will spread three
toast slices.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

q Summer Breakfast for Men Folks
Cost for Sir S1.9O
Sliced Peaches
Dry Cereal
Souffie Fish Cakes
BroiIed Bacon
Sliced Cucumbers and Scaliions
Coffee Rolls
Breakfast for Two When 1t Is
Too Hot to Eat
Cost $1.75
Frozen Turkish Fruit Cup
Bread and Butter Rolls, with Chopped
Egg and Cress
Heart Lettuce Leaves
Frosted Coffee
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-07-24

beverages that much in de- and wrap egg in as
mand Be however, that you paper.