davidaulloa/AmericanStories huggingface dataset:
The Rock Island Argus and daily union. (Rock Island, Ill.) 1920-1923, 1921-05-11

At the Fort Armstrong.
Paul Perry, who handled the pho
tographic end Of THE Outside
Woman, the latest Wanda Haw-
lay picture, is the man who photo
The Rock Island Argus and daily union. (Rock Island, Ill.) 1920-1923, 1921-05-11

ready appeared with her in her
First Elopement-. and THE Snoo :.
It comes to the Fort Armstrong
theatre in this city tomorrow for q
3-day run.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
Ripe Olives and Cheese Offer Much
'Meat, Fat and Flavor to the
Discriminating Cook

leaky cover and smelled to heaven,
but they were too economical to
discard it!
Now, the Institute has no ak to
grind for any one but the consumer.
If there were a chance in a million
Or two of any ones suffering from
eating even SO good a food as a
ripe olive we wouldn't advise taking
it. But the danger, especially at
present, is negligible with ripe
olives, because when the horse has
been stolen" the stable is quite safe
for long time And the whole dis
turbance has resulted in such a COM
plete overhauling and restandardi-
zation of the industry that any one
who eats firm, good smelling olive
from a tin can is getting about as
safe canned food as can be found.
The Pennsylvania State Depart
ment Of Health examined 254
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

samples of seventy-one different
brands Of ripe olives, in both cans
and jars, and found not a single
abnormal sample. Then the en-,
barge was lifted. And it should be
lifted from public opinion.
The sample of California ripe
olives reported on this week was not
only Of very high character chemi-
cally viewed as natural ripe olive,
but it was tested BY bacteriologist,
both by culture under the micro
scope and by animal incubation, aid
found to he perfectly safe and whole
some. And both the force of the
chemical laboratory and the Office
and kitchen staff partook of them
joyously and abundantly without
waiting, we must record, for the
scientists reports.
Can we give any better proof of
our sincerity than that?
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

not sufficiently sterilized (from fear,
probably, Of breaking the container)
have ever had the germ.
Of the forty cases of botulinus
poisoning recognized in the United
States, some have come from aspara-
gus, string beans, sausage (its origi-
nal home), and the germ has even
been found in cheese and stock food.
but Always it accompanies spoilage!
And always there is a softening
of the tissues of the food and a
characteristic "cheesy" odor. One
must not taste such food; it must
be discarded on appearance and
smell. One of the asparagus cases
was that Of a coored family that ate
home canned asparagus that had a
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
Laying OF the B0tulinus Specter

kHE botulinus specter that has
stood between many a lover of
olives and the qualification of his
taste has been thoroughly laid,
among those who know the facts.
But, unfortunately, such occurrences
as the poisoning cases resulting
from ripe olives leave a generalizcd
"scare' that facts cannot dispel
have seen women at luncheon
dodge all olives, green and ripe, in
vague panic. Now, n green olive
never saw a Bacillus botulinus in
all its history. There is too much
salt present for the germs comfort,
and only few small brands of ripe
olives, carelessly put up in glass and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
Two Timed Cheeses

Two useful cheeses that will keep
well in their tin boxes are the Elk
horn brand, American Roquefort.
and pimento varieties. The latter
has about Al per cent of moisture.
"a per cent Of butter fat (29 per
cent would be expected in straight
cheddar cheese, but the pinentos de-
crease this theoretical amount) and
"a per cent of protein. There are
no other fats than butter fat and
no preservatives, but coal tar color
is found, which is permitted by law.
We do not see any ground for
claiming greater digestibility for a
pasteurized cheese, but the treat
ment does increase the keeping
qualities.
The American Roquefort costing
at the rate Of $40 IN 4-ounce
packages, is very fine and distinc-
tive in flavor, at the same time be-
ing milder and softer than its proto-
type. 1t is also of even quality and
favor, whereas there is usually
some excitement about an order of
real Roquefort as to whether it Will
be Of just the right ripeness or not.
The only economy in this package
lies in the fact that you can get a
small amount: 1t does not spoil, be-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
Castrononlic Detour

The olives also make delicious ad-
ditlon to shrimp or crab cocktail,
adding richness and a contrast in
color as well. Or, again, they make
a canape at once decorative and de-
licious if chopped and used as hor-
der on toast with a center Of Ameri-
can or Philadelphia cheese (creamed
with butter and seasoned with
paprika or cayenne and salt and
garnished with tiny strips of pi-
mento laid inside the border Of
minced olives.
Sardine paste, thin sliced toma-
toes, egg yok and chopped ripe
olives offer elaborate or simple
canape possibilities, as one wishes.
But always good to eat!' Per-
sonally, we think that ripe olives,
celery and sliced cold tomatoes, With
whole wheat bread and butter. and
hot or cooling drink Gas the Their
mometer Dictates make a delight
full luncheon In themselves il you
have enough Of them
1t is astonishing how much more
enjoyment there is to be got out Of
few simple raw foods, in proper
combination, discriminatory eaten,
than in the dreadful hodge podge of
elaborate and unrelated foods known
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
The Hebrew, the Greek and Roman
All + ought For Figs, Which We
Almost Entirely Ignore

OF water, and 2.S per cent Of
minerals, which include iron, lime,
phosphorlc acid and other valuable
food constituents. The answer
would seem to be-"Do not pay
less than 45 cents pound for figs"
No worms were found in either of
'nese-lt was merely the fact that
they were not washed and steril-
lied. The figs Of the six.crown
grade, however, are excellent for
cooking purposes, especially, and
can be washed quickly without los
ing much Of their food value.
Figs in Glass
The fancy, glass bottled figs are
sterlllzed, clean as possible, moist
and of good flavor, but quite ex-
penslve (75 cents a pound) and
are rather to be used as a confec-
ton than for cooking, if the recipe
calls for many.
The Cresca brand, for example,
contained only 1874 per cent of
sugar, as compared with 81 per cent
IN the bulk products; more moisture
(29.6 per cent?, and SO per cent
of glucose, declared on the label
as corn syrup" and employed to
prevent crystalization presumab Div.
and keep the product moist and
soft, which end is accomplished.
The flavor of this package was very
good, the fruit plump and delicious
and no sulphur dioxide was found
at all.
The other brand (Nopeer washed
hgs), on the other hand, contained
As per cent of sugar, no glucose,
practically no sulphur dioxide
Though this was declared on the
LABEL and the same amount of
moisture as the Cresca. 1t was
much drier to the taste, and did
not have SO strong flavor, nor seem
SO much like CONNECTION as the
Cresca. They are, however, de-
less expensive than the lat
ter brand (43 cents pound) |
which IS reasonable, considering
The glass container.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

chopped dates and the same amount
OF chopped figs with three cupfuls
OF lightly packed breadcrumbs which
have been sifted with three tea
spoonfuls of baking powder. Fold
In the stiff1y beaten whites of three
eggs, together with one cupful of
sugar and one teaspoonful of vanilla
and one-fourth teaspoonful of salt.
Lastly, beat in the eggs. Spread in
CREASED pan. Bake in a moderate
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
Olive and Tomato Sauce
(370 total calories)

Three tablespoonful -four, three
tablespoonful fat, two cupfuls toma-
toes, one tablespoonful minced onion.
one-half cupful minced ripe olives,
one cupful brown stock (beef cube)
one tablespoonful chopped parsley,
two cloves and salt and pepper.
Cook tomatoes. onion and season
ing fifteen minutes, then rub through
d sieve. Melt the fat, add the -four
and the brown stock gradually. Cook
five minutes, then add olives and
strained tomatoes.
We often find olives in a salmi of
duck, but there is no reason why
olives in a sauce should not enliven
less rich meats that need such an adj
dition more. But if you happen to
have roast duck you can do moth
ing better with it than to cut it in
strips and warm it up in a chatting
dish with Drowned butter, spiced cur
rants or gooseberries and plentiful
proportion Of the said ripe dives.
This is food for the gods, but such
sauce will also make mortal feast
of any meat or fowl that one may
wish to warm over.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
d Figs Rpe Olives and Especially Favored Cheeses

flour, one cupful cornstarch, one cup
ful water, one cupful butter, two
cupfuls sugar, two cupfuls raisins.
finely chopped; four eggs. one tea
spoonful baking powder, three-quar-
tiers teaspoonful cloves, one-half tea
spoonful cinnamon, one-half tea
spoonful nutmeg and one-half tea
spoonful allspice.
Half of the above quantities will
make two good-sized loaves of cake
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
Herbs and Literature

Giving a relish to cheese by mix
ing it with odoriferous herbs has
been practiced for thousand wears
SO when we urge you to put chives
with your cream cheese we claim no
originality, only authority from the
worlds greatest eaters! The Ro-
mans used parsley and fig leaves.
And in later days Lewis Carroll
got his inspiration for one of the
most satisfying visions of the Won
derful Alice from the trademark of
the Cheshire cheese-the jovial
Cheshire cat, that disappeared, all
but its grin!
Since the war rare cheeses have.
disappeared almost as completely as
the "chessie cat," but the various
favored brands tested and approved
this week are all Of high food value
and are distinctive as to texture and
flavor, although more delicate than
the original types. 1t will pay you
to get acquainted with them.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

cream dressing, or be added to
stuffed peppers or to tongue and
chicken casseroles. Perhaps one of
the best places of all in which to use
some Of these olives is in a brown
sauce with which to dress up q sec
ond-day meat. They may be chopped
and added to a plain brown gravy or
more elaborate sauce may be made
in the following way, the amounts
given here serving six:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

ings. Cook slowly until cheese i:
melted. Put layer of potatoes into
a buttered baking dish, then layer
Of peppers and olives. Repeat.
Pour the sauce over the top, cover
with buttered crumbs and bake in
moderate oven twenty minutes.
In somewhat the same way olives
may be added to macaroni or rice,
cooked in casserole with or without
cheese and peppers in the usual
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

as the American family or table
d'hote dinner.
We can learn much of the art of
eating from Europe, especially the
French and Italians. One need not
say farewell forever to a good roast
beef dinner and the delectable
planked steak. But it is good to eat
with the best livers" all around the
world. And in warm weather. or
for one meal day in any season. it
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

LIZ DTCGu 4 uOOlnS
Scald together one and a half
cupfuls Of milk and two cupfuIs of
grated breadcrumbs and three
fourths Of cupful of sugar, half
teaspoonful Of salt and the yolks of
two eggs. Mix together two and
half teaspoonfuls of baking powder,
half cupful of sifted flour, half a
cupful Of beef suet chopped very
fine, three-fourths Of a cupful of
shredded figs, half a cupful of
chopped nut meats and a fourth of
a teaspoonful of grated nutmeg. Add
the dry ingredients to the first mix
ture, flavor with the grated rind and
juice of one lemon and fold in the
stif1ly beaten egg whites. Turn into
CREASED mold and steam for three
hours. Serve with foamy or hard
sauce
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

The domestic Camembert, Castle
brand, is sharp contrast to the
dry, hard English product, being
typical Of the soft French cheeses.
This domestic cheese is decidedly
reminiscent Of real Camembert, in a
delicate way. The taste is distinc-
tive and characteristic and the tex
ture very good indeed It might
even be preferred by many to the
more highly favored imported
cheese. The analysis shows that the
Camembert has just about twice as
much water in it as the hard Eng
llsh cheese CSC per cent?, about hal
as much fat (21 per cent?, and
little more than half as much pro-
teifr (18 per cent?. A more delicate
cheese, and only half as nutritious
as the dairy cheese, but with a favor
all its own to go with black coffee
or with plain salads, and sold IN
hslfpound packages for forty cents.
it IS relatively economic, especiallv
considering that the small package
does not waste" neither does it 81
in the pantry and diffuse odors; it j,
a readily disable portion. And
Camembert and black coffee, to our
mind, give final feeling of shay
ing dined" after the simplest Of
meals.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
English" Roquefort and Camembert Flavors
All Found in Cheeses ssMade i'm American

ing sterilized, and it is every bit
disable.
The cheese examined contained
about 80 per cent of water, but
nearly S per cent more butter fat
than called for, and is easily
creamed into salad dressings, though
its milder flavor makes it particu
larly adapted to be used straight
as an after-dinner cheese or with
salads. This cheese contained no
fat other than butter fat, no artif-
cial color or preservative, and is a
great convenience in its 4-ounce
package for the hostess whose
pantryette makes such left-overs a
problem that always spells waste.
Two Cheeses With Special Tang
Did you ever put plain. fresh
American cheese into a sauce or
sandwich and wonder what had be-
come Of it? Cheese is like wine-it
needs age to give it quality-and
americans are apt to eat and drink
up some foods before they are ready,
losing quality, and then to let other
things, vegetables and fruits, grow
too big for succulence, so losing out
at both ends of the line.
The Phenix English dairy cheese.
reported this week, is ideal as to
hardness and flavor for rarebits and
I'll cooking purposes. To those who
really like cheese it is also the one e.
that was predestinated to go along
with apple pie. But it is waste of
time and money, whatever may be
your preference for a plain eating
cheese, to cook with any other than
this hard, piquant type.
This sample had over 80 per cent
CT fat, 3 per cent more than the
standard required. and only % per
cent Of water and 325 per cent Of
protein. 1t goes further and keeps
better than softer, moister cheese,
and lends itself to grating perfectly.
1t is cheese every housekeeper
should know.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
BY Anne Lewis Pierce


Director, IlT0ano Institute
~ IGS, like dates, are real food,
not a CONNECTION, to the dwell
ers III the East and in South
ern Europe Ones own wine and fig
Tree" was the symbol OF home itself
among the Hebrews. and they be-
came "a gastronomic Juror that
knew no bounds" when introduced
into Greece, where athletes and
philosophers alike consumed them
as wholesome and strengthening
70 the last degree. (And they are
all Of that, due to their high sugar
content and laxative vaiue.)
The Romans, not to be outdone,
announced that Romulus and
Remus were found beneath fig
tree and offered sacrifices in its
shade every year. Battles were
waged for the possession of fig
plantations, and perishing thou
sands we're saved (witness the
armies of David and Of Philip by
timely gifts of hundreds of baskets
of dried figs.
I'VE here have vivid mental
picture Of what would have hap
pened in our front line trenches in
France had some modern Abigail
sent figs to save the lives of the
rampagious doughboyl We doubt
If even a Salvation Army lassie
could have got away with that
Figs, we are told, were served on
aristocratic Roman tables with salt,
pepper vinegar and aromatics.
They were eaten fresh, or dried in
ovens, or on hurdles in the sun. The
Institute regrets to be lacking in
appreciation of the classics, but we
recommend cream and sugar for
ripe figs, Xerxes and Pliny, David
and Philip, to the contrary notwith-
standing. And most delicious they
are-if you can get them.
Figs As Is
The figs available TO the average
modern, however, are Of vwo kinds:
The pressed loose figs. which are
neither sulphured nor treated with
glucose, have more natural sugars
and more flavor than the bottled
sterilized tigs-but alas, are not so
clean.
However, the figs are graded by
crowns" the more crowns the bet
ter The "two-crown figs" at 35
cents a pound were disconcertingly
reported by our discriminating
chemist as of excellent flavor, but
very dirty Even lock of hair
was found. The 45-cent quality,
known as six-crown grade, on the
other hand, was both very clean
and we'll favored. They had 81
per cent Of fruit sugars, 3.S per
cent of protein, only q per cent
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
The Cosmopolitan Cheese

Cheese has much literary interest
as we'll as food value. One of Bar
rie's heroes begged for bit of
toasted cheese" before he died, and
melting cheese on crackers or toast,
with paprika, makes the simplest
savory known.
The King of Arcadia is said to
have invented cheese for the ancient
Greeks and earned the gratitude of
the whole nation. Camel milk cheese
was the pride of the Roman epicure.
while cows cheese was considered
commonplace by the more fat and
unctuous. Little goat cheeses,"
with bread. made up the breakfast
of sober and delicate persons" in
Rome in the time Of Pliny, and so
discriminating person as the En-
peror Augustus brcakfasted on
brown bread and cheese, little fish
and fresh figs"
But they mixed them even then,
though the Romans preferred "cer
tain sweet and soft qualities" only
barbarians esteeming the strong
cheeses, according to Soyer, who in
1858 wrote remarkable book
Illustrating the Greatest Castro
nomic Marvels of Antiquity,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
Olives in Everything but Soup

1t is natural to add the ripe olives
to any kind of salad as we'll as to
serve them with it. With stuffed
tomatoes, with an apple, celery and
nut combination, with cold tongue
salad or potatoes-it needs no ar
gument, only the suggestion, to prove
the plausibility of the combination.
But some Of the hot dishes to which
the Californians suggest adding ripe
olives call for proof! So we tried
out the scalloped potatoes and olives,
which seemed an especially unex-
pected combination, and found it a
meal in itself and most delicious.
The recipe reads this way:
Scalloped Olives and Potatoes
(1,70O total calories)
3 tablespoonfuls butter
3 tablespoonful flour
11a cups milk
y cup chopped cheese
4 cups cold diced potatoes
"A cup chopped green peppers
q cup sliced ripe olives
a cup buttered bread crumbs
Seasonings
Melt fat in saucepan, add flour
and stir until smooth. Add milk.
gradually, stirring constantly. When
thickened add cheese and season
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

Glove of garlic for several hours
before serving.
And, by the way, hors d'nuvres
are neglected in the home. A tray
Of celery stalks filled with favored
roquefort or cream cheese, a dish
Of these garlic favored olives, a few
sardines with lemon, tuna fish with
mayonnaise, stuffed eggs with Rus
sian dressing, few pink radishes,
and the plain dinner becomes an
intriguing and piquant affair. Home
caterers yield the palm to hotel
keepers far too easily by ignoring
these easily provided dishes, which
seem so subtle when eaten abroad
merely because they are never
offered at home.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

For the white part Of this delicious
fix cake .use two cupfuls -four,
one cupful cornstarch, one cupful
sweet milk, two cupfuls sugar, ono
cupful butter, whites Of six eggs and
one rounded teaspoonful baking
powder.
For the dark part use two cupfuls
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

means different kind of pleasure,
more wholesomeness and so much
less trouble and time to plan a COM
bination of a few delicious foods
needing little or no preparation and
get their full flavor.
Excuse the detour! The ripe olive
called up memories of France and
made us think of all this. Women,
especially, who are living in bachelor
apartments, will find such meals
boon to mind and body when one is
too tired to prepare much or eat
much and the impetus of sociability
is lacking. A cup of one of the
ready-to-use soups (made with cream
or milk will round out a dainty,
nourishing meal that brings relaxa-
ton with it as we'll and practically
no dishes to wash! Much more
wholesome are soups, fruits, olives,
savories and bread than the cup of
tea and sweet that women are
likely to fall back on in such emer-
gencles, especially for luncheon.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28
Pertinent Facts on Olives

tn HE dark, ripe olives are so
\ entirely different from the
green olives put up in brine
that they seem hardly like third
cousins. The green olive is put up
in stronger salt solution e to 9
per cent?, while the ripe olives have
have only about 3 per cent of salt.
The great difference in food value
is due largely to the high fat (oil)
content Of the ripe fruit (21 per
cent?, while the green olives have
only about Is per cent. There is s
per cent less water in the ripe fruit
and twice as much carbohydrates.
Not Merely a Condiment
Sometimes olives are picked before
they are ripe and treated with I've to
give them deep, luscious black
color, but they are as low as 10 per
cent in oil and inferior in flavor.
Don't go by looks The brand of
ripe olives, packed in tins, which we
examined this week contained almost
% per cent of the olive oil, only q
per cent being claimed as an aver
age, proving by their quality and
richness that they are, as claimed,
"sun ripened olives" This oil con-
stitutes the greater part Of the
nutritive value Of the olive, there be-
ing also 1.34 per cent of protein,
2.6 per cent Of salt and 68 per cent
Of moisture.
1t is easy to see that ripe olives
are not merely a condiment. They
have food value as we'll as flavor,
and they have a peculiar distinctive
delicacy that the more heavily sailed,
less rich green olive lacks entirely.
This suggests their use in many
ways besides merely eating them as
relish Indeed, the absence of
salt and the presence of so much
oil gives them an entirely different
place on the menu from the green
olive.
For example: They make de-
licious addition to the hors d'muvrcs
tray. especially If soaked in oil with
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-28

Take two dozen pressed figs sliced
thin. Bake in pan with layers Of
dark and lignt batter and layers of
figs between, after having rolled the
figs in -four.
Fig and Date Pudding
Combine one half pound Of