davidaulloa/AmericanStories huggingface dataset:
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25
rlrB. Church OF .ns Es&arsA~

Corner Calumet and Michigan aveA
A. N Wells. Pastor.
Sunday school. GAS a m.
Morning Worship at 1915 p. m
7 P. s. Meeting at GAS n. m
Evangelistic Service at 7:45 p. IN.
Mid-week Prayer Mteting. Wednesday
at :745 D. m.
w F. VI. meeting Thursday at eco
Teachers Meeting. Friday at 500.
Street Meeting Saturday al $500 .. m.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25
TOO LATE TO CLASSIFY

FOR SALE-$200 Takes Harley-Davi
son motorcycle and side car: good
condition. Fred A. Jaeger Lansing.
III. Phone SIM 6252
FOR RENTING room cottage. gas
and bath. 100 Towle st. Ham 6-25
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

Corner Howard and Logan SITS. Ham
mond.
Services as follows:
10 100 a. m.-Suhday School
Preaching at II a.. m. and $50 .. IN.
Rev. e J. Griffith. pastor.
Come and worship with ue-
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

1880 A. na.-Morning Service.
7:30 p. n.-Evening worship.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25
rnrrrrr ENe1IsH LUrnERAr:


Waltham street and Park Place
H Mackensen. pastor, 1894 Harrison
street. Phone 144S.
9.45 a Tn.-Sunday School
1890 a m.-Morning Service
7:45 ?. m.-Evening Worship.
cordial invitation Is extended 10 all
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

this Church Sunday afternoon in the dis
trict rally Bushes meeting at $3.50
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

$3.50 a. m.-sunday School ana Bibls
Study.
1850 a. m-Morning Service
1880 p. m--Epworth League
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25
zion m. III. Church.

2oz Truman ave. Rev. Berk Pastor.
Phone I193J.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25
psv1n. z.ai,ns Meetings.

AL welcome. Seats free. No co)iec
ton.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25
LIVE LOCAL
NEWS ADS"
PLEATING AND
BUTTON HOLE

HEMsTTTCHISG, BUTTON COVER
ING, BRAIDING
PROMPT SERVICE
CALL wAsSEY's-TELEPH AS
81 K. STATE ST. HAMMOND
l-Ia.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25
emmanuel nvanRerloAl cnurcn.

54s 6Ibley ST. Rev. Carl SchAeHsr.
pastor. Phone 11s5W.
300 a m.-Sunday School.
1913 a. m-Church service. Holy
rite of baptism.
Thursday. juno 5Oth-Sunday School
and Congregational Outing at Douglas
Park.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

Born. to Mr.. and Mrs. NJ. Frank
Reese, Of Michigan avenue. son yes
terday. June oath Both mother and
baby doing nicely.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

Mss Alice BadalI entertained at an
Aluminium shower last evening for
Alice LaMastia, 10 Clinton street. who
viii be married in the very near fu-
ture Music and games were enjoyed
the prizes going to Joseph Polite and
Lena Barelli. a prettlly appointed
luncheon was served to the following
guests: Mrs. J. Bodall. Mrs z. Bar
ali, Mrs. S. Cosentinni. Miss Jose
phine Polito. Miss Frances Polite
Augusta Calderone and Mrs. 81 Piazo
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

J. w. werkowski, car foreman. has
Just returned from st. Louis, Mo-
where he attended the B. and o. r. r.
convention. While there he visited
W. B ONerl. president or the T. A.
OF r s OF st. Louis
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25
MARRTAGE LIcENSE.S.

Thomas NJ. Kluga. Rose Zgrajek. In
diana Harbor. Louis J. Dixon Lena
Buckley. East Chicaso. Christ Nilof.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

Born. TO Mr.. and Mrs. VIM schloer.
a aushter. Sunday morning, June 10.
The baby Is TO be called Marjory
June. both are doing nicely.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

Mrs. Ethel seitz and family have
gone TO Walkerton. Ind. to spend
few weeks with relatives.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

Dorothy Crumpacker will spend the
coming week with her mother. Mrs
p. II. Crumpacker, OF Webb street
Mrs Mary Hemstock and daughter
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

The North Side w G. r. L. met at
Che home of Mrs. Homer Bielby yes
tsrday afternoon. The subject for the
afternoon was, The World Called to
America" q vote or thanks was given
DR.. Arthur Davis for his dental work
donated The W. C. 7. L requests
that any one having a baby carriage
which they are no longer using. and
would care to donate II, will please
call 1865 or leave it at 10 Rimbach
avenue.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

Miss Retta Stinson. daughter Of Mr..
and Mrs. J. NJ. Stinson ia attending
summer school at Valparaiso univers-
ity.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

Lola are the guests of the Roscoe
Hemstocks Of Elizabeth street
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

crowd OF admiring parents and
friends gathered at the Hammond
Musical College recital hall last even
Ing to hear q piano recital given ny
pupils of Dora Otto Lake The pupils
played well and the audience received
each number with much enthusiasm.
The Misses Thelma Mary Cook. Min
ME Brann- Martha Henrietta Nowak-
ouski and Eulah Millfken received
oertiscates OF promotion to the col
legiate department of the school.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

Summer dance this evening at the
Country club. The Rooster will be
the hosts. special stunts have been
planned.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

Mrs. Twiss Will entertain the Earth
stone club at one o'clock luncheon
at her home IN Chicago. Tuesday
June 2sth.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

J. r. Sawyer is TO be the host this
evening, 10 a number Of men friends
OF william Hastings, at farewell
bachelor days party, as Mr.. Hastings
is scheduled to be married June 2sth.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1921-06-25

Kenneth Stewart is going soon to be
the house guest for month OF the
~ sfua Mo. Gliddens and daughter
Grace at their summer place at Flint
Lake. Mich
New-York tribune., 1921-02-13
An Old-F Fashioned Molasses Comes
From the Barbados, With Two
Dark Island Honeys

the partly digested sugars, levulose
and dextrose, and this is done by
Keeping barrel of soured juice, a
httie of which is added to the Juices
being concentrated in the kettles.
When cooled the finished product,
Tree from any impurities or sulphur,
is shipped in casks to this country
and to Canada in bulk. Unfortu-
nately, most Of it goes to the blender
and is mixed with other inferior
products. The increased sale of this
distinctively favored dark, natural
syrup in bulk would In our estima-
tion be an addition to the food sup
ply, though few of the canned New
Orleans molasses already approved
are as good as can be made by mod
ern sugar factory processes.
AS stated before, while this prod
uct is "molasses" in it's appearance
and flavor, it is technically a
Syrup" because it is a product from
which no sugar has been removed,
and therefore it cannot be reduced
to as thick consistency as the true
molasses, as the sugars would then
crystallize out.
Also, in the direct process, using
the wooden or steel rollers, one
pressing only is made and the ripper
canes are used, so that less of the
gummy, mucilaginous substances is
expressed and the quality improved.
The temperature used for the last
open kettle is high, over 200 degrees,
which caramelizes some of the sugars
and improves the favor, in the opin-
ion of many. In vacuum pans, of
course, as used in the sugar facto-
ries, the temperatures are lower.
This pure cane product is whole
some as well as fine favored. Such
a "molasses" is kept in 110-gallon
puncheons in Maine and Canada in
the small stores, and about two gal
Ions week are consumed by an av-
erage family. The hardy coast fish
ermen, wanting a warming beverage,
drink this molasses mixed with equal
parts of water, and find it to be food.
drink and fuel. It's laxative value
was recognized in our grandmothers'
spring panacea Of Sulphur and mo-
lasses." A very palatable drink can
be made by combining ginger, vine
gar and molasses and water (iced).
New-York tribune., 1921-02-13

been beaten until stiff. Mold, pack
in salt and cracked ice (using four
parts of ice to one of salt) and leave
for three to three and one-half
hours.
A few suggestions to the unini-
tiated may be helpful. If you wish
he parfait to retain the shape of
the mold have it ready III advance,
chilled and partly buried in ice. Fill
it solidly with the maple mixture,
which should be heaped slightly
above the rim.
cover with heavy waxed or wrap
ping paper a little larger than the
mold, then press down the cover
tightly. Bury in the ice and salt.
When ready to serve remove cover
and paper, invert on a dish, and if
the room is warm the mold should be
slipped off easily in a minute or two.
Do not dip the mold in warm water,
for that is likely to spoil the outlines
If the parfait.
A refrigerator or fireless cooker
New-York tribune., 1921-02-13

etc.---the selection Of the more deli
cate product is a matter of taste,
not of judgment. Women should
buy discriminatingly from these
points of view, according to the pur-
pose to be served.
"One hundred per cent maple" is
getting to be rare treat, what with
the short supply and the habit of
blending it as favoring only with
other products. The maple sap
syrup, such as was examined this
week, is syrup boiled down direct
ly from the sap, as distinguished
from that made by melting down
the sugar again into syrup. The
water and sugar content shows
whether this boiling down has been
carried far enough. The syrup in
question had only 33 per cent of
water, 35 per cent being permitted.
The sugar content is good, total
Of 62.7, but 1876 per cent of the
syrup's sugar is inverted, which
usually means that it has fermented.
New-York tribune., 1921-02-13

However, the flavor was clear, deli
cate and sweet and the 81 mple free
from adulteration and normal other
wise. Another check on purity, the
mineral content, was 0.57 per cent,
the average being 0.66 and the low
est 0.46, showing the ash to be a
little low but still within the stand
ard limits.
Maple syrups vary widely in diff
ferent parts Of the country, accord
ing to methods Of manufacture, and
even at different times in the sea-
son, due TO variations in the run of
the sap. This syrup, despite it's large
quantity of invert sugar, is we'll fla
vored, normal in all other regards
and pure.
The maple sugar cream reported
is, as claimed, ga delicious confec-
tion," having about 78 per cent of
sugars, only 5 per cent of which is
inverted, with 19 per cent of water
(15 per cent less than a maple
syrup, and being Of smooth,
New-York tribune., 1921-02-13
Two Typical Maple
Products Analyzed
AS WITH honeys and syrups. s,

As WITH honeys and syrups, so
with the maple products. Some
mistakenly, we think, grade them on
brightness of color and clarity and
extreme delicacy of favor-others
prefer a darker, more strongly fla
vored product.
This is much the same as the
fousekeeper's preference for a
drip" currant or grape jelly, not
squeezed, which is clear and perfect
in color and texture but lacks that
inside -of-the-skin flavor so charac-
teristic of the Concord grape and the
real tang of the currant.
Obviously for flavoring and cook
ing purposes it is more economical
to have less delicate product. For
straight eating-on cakes, waff1es,
New-York tribune., 1921-02-13

is the place in which to leave the
packed parfait while freezing.
Maple Sundae
AS yet the blue laws have not
taken away the good things to eat!
A hot maple sauce with chopped nuts
poured over your vanilla ice cream
is quickly prepared and need not be
expensive.
Two cups Of maple syrup, one
quarter cup Of condensed milk and
one-quarter cup water boiled to-
gether to the thread stage and served
while still hot. One-half cup of
cream may be substituted for the
condensed milk and water if desired.
This quantity will serve about eight
people.
The maple syrup cream bought in
tins gives delightful, quick results
Heated in the tin and mixed it may
be used "as is'' to provide quick
but perfect maple frosting or filing.
"Maple Marguerites" for the tea
table are made by spreading it on
crackers sprinkled with chopped
nuts and slipped under the gas flame
for minute or two. The flavor is
brought out best on plain white
crackers (the kind that break in the
center are conveniently. Trimmed
with water or milk the cream could
be used on bot waffles or as a
spread for toast or hot biscuit.
Sixty-eight cents is the price of a
one-pound tin of the maple sugar
cream.
New-York tribune., 1921-02-13

creamy consistency when heated,
though the syrup may separate
somewhat on standing. A concen-
trated, genuine maple product this,
Of rare quality. The best way to use
1t is as a conserve, unmodified, on
hot breads and cakes, as one does
honey. But it is also delicious for
frostings and cake filings. The ten
dency with so many of our foods to-
day is to blend and mix and some-
times overrefine (making perfectly
wholesome and legitimate foods
when properly labeled and priced,
but still sacrificing quality), and it
is pleasure to find straight, con-
centrateo, high quality product of
this sort.
New-York tribune., 1921-02-13
MoIasses Dishes

Of course, with such molasses we
naturally make the old-fashioned
dishes. Here is soft, spicy GIN
gerbread:
Soft Hot Water Gingerbread
Combine one cupful of molasses
with one and one-half cupsful of
boiling water and one teaspoonful
of soda. Allow to cool and then add
to one-half cupful of any good fat
which has been creamed with one
cupful Of sugar. Add one-half tea
spoonful Of salt, one and one-half
teaspoonsful of ginger, two Of Gin
namon, and one-half teaspoonful
each of allspice and cloves. Beat
we'll, add one well beaten egg and
two and one-half cupsful of -four
which has been sifted with three
teaspoonsful Of baking powder.
Have the batter very thin and bake
in a we'll creased pan in moder-
ately hot oven (375 degrees F.) for
about twenty minutes. Then reduce
the heat slightly and bake for ten
minutes more.
Baking the cake in this way gives
a very crisp, candied crust, with a
light, delicate crumb. Milk may be
substituted for water. If the batter
is not very thin add a little more
milk, so that it runs off the spoon
and ribbons" s."--Institute recipe re-
printed.
Gingerbread made very soft and
served with q chocolate or lemon
sauce gives a pudding to be remem-
bered, if we can get the genuine mo-
lasses flavor combined with aro-
New-York tribune., 1921-02-13
Word With You About the Institute Food Work. Please

is news to them, just as it is to you
when it comes out. There is not
quite enough money in the Sub
Treasury to buy any editorial men
ton on this page! We go into the
open market and buy the samples as
far as possible. And they are col
lected for their food interest to the
consumer, and to put facts back of
Off guaranteed advertising. Many
products are bought and studied and
reported on that do not advertise
and possibly never will. II they car
New-York tribune., 1921-02-13

he pays money for the space in the
paper on which he displays it. The
Tribune advertising is all guaran-
teed Satisfaction or your money
back" and Tribune advertising is
news, true news and good news, but
it is told frankly by the people who
have something to sell you, from
their own pulpit.
The food products discussed edi-
torially on this page pay nothing for
the publicity given, and have moth
ing to say about the story toldl It
New-York tribune., 1921-02-13

VERY often we get letters (and we
are glad to get them) in which
some question is asked about foods
discussed on this page. And the let
ter sometimes proves a bitter sweet,
because the writer, most innocently
says, for example: "Will you tell me
where can get the molasses that
you 'advertised' LItalics are ours]
on the Institute Page on Sunday?"
Now an advertisement is a state
ment made by the manufacturer
himself about his own product, and
New-York tribune., 1921-02-13

ry any educational food value for
the Woman Who Buys, we work over
them in laboratory and kitchen and
tell you the results.
Please, gentle reader, do not con-
fuse Institute work with paid ad-
vertising, interesting and sound as
that may be. These discussions are
worth more than that both to you
and to the manufacturers, because
the work is done with your interests
primarily in mind, and for your gen.
eral information in buying. A. L. p.
New-York tribune., 1921-02-13
Bv Anne l.. Pierce

I By Anne l.. Pierce
iowEETs Of quality are more
Ia than merely sweet-tfey have
IL delicious side tiavors as well.
.. coal-tar product saccharin, hav-
!, no food value, Is 500 times
/ ,s.e.er than sugar, but has sick
l.s. fat taste. Going to the other
] .,sp,e we have the natural
,veets, of the cane, the maple and
" honeybee, each with its own
,svor, if it is made as 1t should be.
Old.tirne Molasses
The molasses studied in labora-
,,,v and kitchen this week is really
lss an old-fashioned, open-kettle
..ne syrup, with typical molasses
ssvor. because no sugar at all is
.sken from it; it is the whole juice
| 4 the cane boiled down, clarified,
and retaining all of the by-products
= the cane as we'll as its sugars.
This product halls from Barba-
los, where molasses is not a by
oroduct of the sugar factory, but is
made like our old-fashioned open
kettle syrup of the South.
The Barbados molasses contained
% per cent Of water, being thinner
BY s per cent than the standard re-
ouires for a true molasses, but
within the 80 per cent requirement
for sugar cane syrup, which this
really is. With so much sugar it
would probably crystalline out if
boiled down further.
When it comes to the mineral in
redients (ash) this product has
only ia per cent (the standard al
owing 5 per cent for a molasses and
Is for a cane SYRUP, thus showing
It's purity. There is 49 per cent of
mcrose and 10 per cent of inverted
sugars in the sample, a total of 68
psr cent of sugars, whereas the
kst Of the canned New Orleans
nolasses shows about % per cent of
water and 63 per cent of sugars.
Actual analysis does not show ur
the Characteristic quality of this
w0duct, which is due to it's cane
d1yors, acids, etc. The main point
!hat is made by the laboratory is
hat there is no sulphur dioxid in
The Barbados product.
Making Barbados Molasses
A picturesque windmill on the top
Of hill usually furnishes the power,
while upright steel rollers crush out
The juices, which fall by gravity into
heating tanks. A very little lime is
carefully added to clarity the juice,
which is then passed through five
successive kettles, in which it is con-
centrated and skinned.
Under these kettles the dried
bagasse (cane pulp left from the
crushing) is burned. In all this con-
centration, with the full amount of
sugar left in, some Of it would crys-
allize out unless it were "inverted''
II. e., changed from sucrose into
Tested and endorsed by The Tribune
New-York tribune., 1921-02-13

Hawaii, the bees like best to feed
On the Kiawi (algaroba tree). In
this respect they take issue with
the prodigai son, who, when re-
duced to the .husks of this same tree,
furnished the classic example of re-
duced circumstances. So from Santo
Domingo and Porto Rico we have
still other favored honeys, bat not
only are they all good when served
with "hot cakes" but there are
many cooking possibilities with
honey. Among them is the follow
ing cake for festival occasions,
which we commend especially be-
cause it may be made in an hour o2
leisure and will keep perfectly for an
unexpected guest.
Honey Cakes
Two cups brown sugar, two cups
honey, six egg yolks, three cups
-four, 1 cup raisins (cut fine) one-half
cup candied orange peel, one-half
pound blanched almonds (chopped),
k teaspoons soda, three teaspoons
cinnamon, one-half teaspoon cloves,
one-haf teaspoon nutmeg, one-half
teaspoon allspice, one-half ounce
citron (cut fne) and two egg
whites.
Cream the egg yolks, sugar and
honey together. Mix with this the
soda, which has been dissolved in
| two tablespoons of warm water. Re-
serve little -four to mix with the
raisins, citron and orange peel. Sift
together the remaining -four and
spices. Add it and the fruit, the
nuts and the orange peel to the egg
and sugar. Lastly, fold in the well
beaten egg whites.
Spread one-half inch thick in a
creased baking tin and bake three
quarters to one hour in a moderate
oven. Remove at once from the tin
and mark into diamonds. Cut with
a very sharp knife. This will make
rather Chevy" cake, but one that
will remain fresh for long time.
Honey Drop Cookies
Heat three-fourths of a cupful OF
honey with one-fourth cupful of but
ter until the butter melts. Adj one
half teaspoonful of cinnamon, one
| oiUbTI !, feacpoooF1,I oe o1o...z - = -
teaspoonful of salt. When cold add
one and one-half cupsful of -four
which has been sifted with one and
one-half teaspoonsful of baking
powder, one-haIf teaspoonful of
soda, one beaten egg and one cupful
of raisins. If this mixture does not
drop from the spoon and keep its
shape when put in the pan, add a
little more -four until it is possible
to do so. Bake on CREASED pan in
a moderate oven for about ten min
utes.--l1epr-lRted.
Travellers in the Near East meet
many dishes made with honey, for
it is used in various ways. "Bac-
lava" is well known and honey will
take the place of the syrup favored
with orange flower water and rose
water used in the East.
Anericanized Baclava
II pound -four
2-5 pound butter
- teaspoon salt
/ egg
Cream the butter, -four and salt
together and combine with the well
beaten egg. Roll out this paste with
the rolling pin into the thinnest pos
sible sheet, sprinkle lightly with
powdered cinnamon and pounded
nuts. Cover with another layer and
repeat until four or five stories high.
Gut into strips and put into buttered
baking pan.
Bake as pastry In hot oven 400
degrees F. fifteen or twenty min
utes. Pour honey over this and
serve hot. Blanched almonds ara
the nuts called for in Oriental bac.
lava. Walnuts are often used for
this pastry in America.
| (TeSt6d ulad eudO sgd bu The T1-ib1tna
New-York tribune., 1921-02-13
Honey Cookery

The flavor of honey depends upon
the food that the bees find, and
how it differs in different countries!
In our farthest removed territory,
New-York tribune., 1921-02-13
Where the idoneybees
Fly Very Far Afeld

no YOU like your honeys and mas
pie syrups light colored and del
cate in flavor or darker and strong
New-York tribune., 1921-02-13
The Plan of Work

add butter. Continue to boil until a
little dropped in cold water will be
brittle or until the thermometer
reaches 272 degrees F.
Put in the vanilla and pour into a
we'll buttered pan. Sprinkle coarsely
chopped nuts on top. When slightly
cool cut into squares, using a sharp
pointed knife.
Maple Products
If molasses calls for the simple,
old-fashioned cooking, maple syrup
seems to tempt us into the realm of
fancy cooking, where maple par
fats, frappes, ice cream ard maple
candies lure one on.
Maple Parfait
A maple parfait' is quite simple
to make. 1t calls for four eggs, one
cup hot maple syrup and one pint
of thick cream.
Pour the hot maple syrup slowly
over the slightly beaten eggs. Cook
until the mixture thickens, cool,
then fold in the cream which has
New-York tribune., 1921-02-13
By Florence M. Lee

n UST the smell of old-time mo-
lasses brings to memory those
a. cold winter mornings when
molasses over piping hot buckwheat
cakes and butter tasted 50 good; or
slices of bread dipped into boiling
molasses made a wholesome, simple
luncheon dessert or just plain
Dread and 'lasses" was a between
meal treat