davidaulloa/AmericanStories huggingface dataset:
The Snowflake herald., 1921-09-16
[4riiit1tt j
/ With
.111r1Or'
PLAIN PEOPLE.

. aid the mistress, tell me
Sow a,s S@' YOU have worked for" /.
Id people ,,oro !v1 you'd be interested
don't U, shout them, ma'am," said
caring aDour nr rod cook. "All the
neGly ensre ,5,ed for owned fivvers
|ee I've "Olhe LEI home life. Some
led d O, and flivvers don't go to-
The Snowflake herald., 1921-09-16

III tAiC NOOhlnS, IMAM
cooked and served as
fluffy delectable mashed
potato. or a snowy ball,
mealy and just properly
cooked.
When potatoes are
new they should be
scraped, when too old to
scrape- they should be
peeled very thinly. Every
eve and Speck should
The Snowflake herald., 1921-09-16
I'm Valuable.

-. hos become of the clerk with
W 20 Iet him CO." replied the
'niu n., " aHe got to be too valuable.
|iolu. .,a,ts began to take offense be-
n 6e suspected everybody who
~ to talk to him of being 9
I.I,r or a kidnaper.
The Snowflake herald., 1921-09-16
SWEET INNOCENCE

Ms Younobride-l'll take a few
those beets if they are live ones.
negatives ones, ma'am?
Owes must have live ones. !
|s,t my husband say he has no use
dead beats.
The Snowflake herald., 1921-09-16


ing, while others maintain the quality
and arrangement of. the ingredients
Is most important. A perfect dressing
may be ruined on messy combination
or one not of perfect quality, so it
seems that more than one factor en-
ters into a well-seasoned, palatable.
gOOd-tO-lOok- salad.
The up-tO-date cook goes as often as
possible to the high-class restaurants
and lunch places, to learn new tricks
Of her trade. One may usually come
home with an idea which will improve
her own menu.
A simple little salad which any in
experienced cook may prepare well,
is
Lettuce With Peanuts.-Crush one
half cupful of peanuts, and just be-
fore serving sprinkle generously over
crisp, well-washed and dry lettuce
over this pour a highly seasoned
French dressing. For the unfortun-
ates who do not enjoy olive Oil, one
may use corn oil in just the same way,
and in the same proportion; denied
that, the only refuge is a boiled dress
ing or occasionally one with cream.
The business of every mother is to
train her child to like all kinds of
good foods; this will eliminate much
unpleasantness in later life Who en-
joys living with one who can't eat this
and won't even try perfectly delicious
foods? Such guest is a bore and a
nuisance to a hostess and an embar-
rassment to himself. One must al
ways excuse person from eating what
will make her i'll, but those people
and foods are quite rare. The real
problem is matter of training in
youth.
Fruit Cream.-Take the juice of
three oranges, two lemons, the rind of
one orange and one lemon, the pulp, Of
three bananas put through a sieve, a
bit of salt, sugar sirup to sweeten and
one quart of rich milk. Freeze as
usual.
The Snowflake herald., 1921-09-16
theoretical Economist

h you ever save any moneyT
\. Aeandering Mike.
l replied Plodding Pete. "Ev-
l"s s | stole a ride on a freight
Sa'ed whole lot of fare"
The Snowflake herald., 1921-09-16
The Kitchen
| Cabinet


Copyright. 1921. Western Newspaper Union
'V1gor is conta agious. Associate with
vigorous people,
1t is good 60 lengthen to the last
sunny mood. r. Lowell
The Snowflake herald., 1921-09-16
Reassurinq.

swell, my boy, any college deDts.
"Nothing, sir. but what with ON.
gence. economy and stern seil-deiiia'
you will be able to pay.
The Snowflake herald., 1921-09-16
Did You Wake? !?

nd erept home in his stocking feet
TE the hour was late and wee.
hggh he wanted to be discreet
/ Lpped on a squeaky tree.
The Snowflake herald., 1921-09-16
His Stellar Role

h o., inIng (gushingly)-And are
,r' O'her stars in your com.
b IT. s'or tgrandly)-Stars, dear
nm are all stars. But there
one Betelgeuse.
The Snowflake herald., 1921-09-16
HeadWork

qr ''u say my head was solid
lslqv % uld'" replied Mr.. Erastas
ldes ~, pu' don't you make no more
sspta % |. you had a razor, unless
he'd ivo m 70 get 1t In a museum as
The Snowflake herald., 1921-09-16

now the average man en-
joys a well-combined sal
ad as well as his wife.
A salad furnishes end
less ways for the use of
left-overs and is to the
frugal housewife a con-
slant joy. Some claim
that the secret of a good
The Snowflake herald., 1921-09-16
Mean Allusion

h. ""at were the prehistoric
n ~ were the times. my child,
b.5 sS rrlmleigh and her friends
ss5, gracefully away every time
W needed their help"
The Snowflake herald., 1921-09-16

property and pride of DR.. Thomas
Ross of Portland, Ore, who has about
forty queer hybrid fowl. The roos-
ter-tom's mother was a turkey and
nis father a rooster. His call starts
like cocks crow and tapers off into
liQEid Robble.
The Snowflake herald., 1921-09-16

Precious the home, though but a
rifted rock,
Where way-worn shepherd tarries with
his flocki
Precious the friendly covert, though
it be
Only the shelter of a lonely tree.
Dear is that world-old, warm, heart
pulling thing
To man and beast and bird one glad
dening:
Dear is the roof, the hole, the lair,
the nest
Hid places where the heart can rest
Edwin Markham.
The Snowflake herald., 1921-09-16
Curious.

By tbo saw a lot of ladies wait.
Aaes|eo,c ne church on the sea front.
ior, on' what were they walt.
%' the tied go out ln
The Snowflake herald., 1921-09-16
SALADS AND COOL DISHES.

The time was when women were
the exclusive users of salads, but
The Snowflake herald., 1921-09-16
VEGETABLES.

Even potatoes, the common fruit or
mother earth. are more often ruined
The Snowflake herald., 1921-09-16
Not Like Dress Goods.

In going to transfer you from dress
'N 10 books. And just a little
biz
TGr
SAen a gent asks for Shake
5f sell him Shakespeare You
il@Tince him that what he wants
w Of the Snappy books of the sea-
l.
New-York tribune., 1921-12-11

(Tested and endorsed By The Tribune INSTITUTED
New-York tribune., 1921-12-11
healthy, natural, fruit sugars and
a notable amount of protein.
When Is IA Raisin Loaf?

Raisins became so scarce in the
so-called commercial raisin bread
that Uncle Sam took hand in the
matter not long ago and announced
that any loaf to be worthy of the
name must have at least two ounces
of raisins to the finished pound.
Now the raisins, being dried grapes,
absorb moisture when given the
chance, and so even less than two
ounces are really added.
When a standard is set it means
that this is the least product can
offer and get away with it legally.
1t does not mean that a more gen.
erous offering will represent more
than average or quality conditions.
We found in the Institute that a
good two or three ounces of raisins,
weighed dry, were none too much to
provide real raisin loaf weighing
sixteen to eighteen ounces.
New-York tribune., 1921-12-11

baking and makes delicious thin
bread sandwiches.
Quick Raisin and Nut Bread
| egg / cupful sugar
/ cupful milk / tablespoonful OF
3 cupfuls white butter
flour " cupful nuts and
3 teaspoonfuls Of baking powder
- cupful raisins or | cup nuts
Pour the milk into the we'll beat
en- egg. Add this to the slfted and
mixed dry ingredients. Melt and
add the butter and then the raisins
and nuts. Put this into a creased
pan and allow to stand for twenty
minutes before baking. Forty min
utes will be about the time to
New-York tribune., 1921-12-11

allowance, in our opinion. Half a
cupful is none too many for one
loaf.
The Chemists Contribution
The chemist had already reported
that the seeded Muscat raisins were
ahead of the seedless variety in nu-
triton, with per cent of protein,
over 2 per cent of minerals (includ-
ing 0.014 of iron), and rich in
wholesome inverted sugars of the
grape, having 70 per cent.
The seedless variety, with it's
freedom from sickness and ability
to absorb water and present a
plump, plumlike appearance even
after baking, also offered 81 per
cent of fruit sugars, per cent Of
protein and nearly per cent of
minerals (0.01 per cent of iron) &,
SO proving it's right to be considered
"a meaty sweet" though less ener-
gizing Qess sugar. than the other
variety.
When the two breads made in the
Institute were analyzed the one
with graham and white flour and the
seedless raisins showed 1.3 per cent
Of minerals (other than salt), 22
per cent of sugars, 58 per cent of
fat, and over three ounces of raisins
to the pound This loaf analyses as
well as it tastes, which is saying
much. The seedless raisin wins
when it comes to bread making or
use as confection.
A commercial graham seeded
raisin loaf bought and analyzed at
the same time had less than one
ounce of raisins to the pound, only
8 per cent of sugars, 4.6 per cent
of fat, and about the same amount
New-York tribune., 1921-12-11
Handle the Rasins Properly
TO Secure Moist, Delicious Products

A LTHOUGH the seeded raisins
contained little more nutrition
and iron than the seedless variety,
the latter give the best results in
bread. They absorb much water
and are round like delicate little
plums in the loaf. Many experienced
cooks do not realize that these
should be soaked before using, else
the raisins will absorb their mois-
ture from the bread itself and leave
it too dry. One-half cupful of water
is not too much for two ounces of
raisins to absorb.
If there is not time to wait for
these to soak they can be simmered
for about five minutes. But be
sure that they take up all of the
water, else part of the goodness Of
the dried grape will be lost in the
discarded liquid.
The Muscat seeded raisins should
not be soaked, for they only seem
TO become slippery instead of plump.
The most satisfactory method is to
separate them only and to make the
dough as soft as can be we'll
handled.
The best time. to put the raisins
in is just before the bread is nodded
into loaves. Work them all through
the dough. Only the stingy baker
"plants" them exclusively on the
outside of the loaf! And what a
disappointment it is to think one
has bought a Ice loaf chock-full
of good raisins and finds a few
scattered on the outside for show
case display. Not all bakers do this
some are generous-but even the
government standard, which always
represents minimum, is a stingy
New-York tribune., 1921-12-11
A Tested Recipe and an Italian Cake

VHlS recipe comes to us with the
recommendation that the chill
dren can "eat any amount without
any bad after effects" We opine
that there may be decidedly good
after effects if any degree of moder-
alton is observed.
Also there is a warning not to
bake the little cakes too long, or
they will become very hard upon
cooling. This was found through
sad experience. They should be
Chevy" with crisp edges and tinted
delicate brown.
Sour milk and soda will give a
more tender texture, but those made
with baking powder were very crisp
and good. Raisins and oatmeal sup
ply both energy and growing ma
terial for the most vigorous young
ster, and in such alluring form!
Raisin Oatmeal Cookies
To make them use:
1 cupful lard
2 cupfuls sugar
3 cupfuls flour
l cupful raisins
teaspoonful salt
/ teaspoonful cinnamon
cupfuls rolled oats
Il cupful sweet milk
6 teaspoonfuls baking powder.
Into the lard stir the sugar. Mix
all dry materials, including the
New-York tribune., 1921-12-11
ne Facts About Raisin Breads and How to Make Ihe

mix well and out in press.a
Bake In a moderate oven tsso ~'
grees) for an hour. This rn..' -
will make one loaf.
Mrs. E. K. w., West6sId N
This Is a tested recipe sent !.
one OF our correspondents. s,s
texture it was so fine and liyb. !,
it was impossible to tell II g., '
yeast bread. Even old exnar;s.'
housekeepers still making the;s S'
yeast bread were surprised 70 w. :
that it was a baking powder nr.ss. =.
1t is to be noted, however. tb.. ~ :.
is made from the "entire us.. =
not a full graham. and that als
cupful of white -four is used
New-York tribune., 1921-12-11

ounces of seeded raisins were added
without soaking or dredging, being
merely separated, while for the
other loaf two ounces OF seeded,
soaked raisins that had absorbed
two tablespoonfuls of water we're
worked into the dough just before
molding. These loaves were baked
together in two-loar pan, with the
result that the one with The soaked
raisins weighed one pound and two
ounces, while the other loaf, with
the dry fruit, weighed only one
pound one-half ounce and was no.
ticeably smaller The loaf with the
unsoaked raisins was, however, OF
much better texture, and these
seeded raisins should be used dry, II
at all, in bread making. Here we
see another reason for using the
seedless soaked raisins in bread. We
also recommend a slightly larger
amount as stated in the recipe above
j. e., three ounces to pound of
dough.
The flavor and texture Of this
bread was that of Parker House
rolls, and it could just as we'll be
made up in rolls as into loaf.
Quick Breads
The baking powder breads come
in for their share of attention also.
These are cross between cake and
bread and are tempting to serve
when the afternoon teacups make
their appearance.
Like all bread, this, Of course,
will slice better the second day after
New-York tribune., 1921-12-11

chopped raisins. Add these alter
nately with the milk to the sugar
and lard. Drop from the end Of
spoon onto a creased baking sheet
and cook in hot oven (4OO degrees)
about ten minutes. Four dozen
cookies will be the reward, and at
very little expense.
Mrs. E. X. Plainfeld, N. J.
Harelhake
A very famous liam cake is the
Pan Forte di Siena, mentioned by
William Dean Howells in his book
Tuscan Cities" The popular name
for it is "hardbake. Every baker
guards his own recipe very jealous
ly, but here is recipe that is used
by Sienese lady:
Boil half pound of strained
honey and add to it a cupful of
blanched and shredded almonds and
iilberts mixed, a little candied lemon
peel, a dust of pepper and powdered
cinnamon and quarter of a pound
Of grated chocolate. Thicken with
tablespoonful of corn flour and
two of finely pulverized almonds.
Spread this mixture on sweet sugar
waters and cover them with almonds
blanched and halved. Dust over
with powdered sugar and cinnamon
and bake in very slow oven fo1
an hour.
New-York tribune., 1921-12-11
Standardized by Uncle Sam as to the
Amount of Fruit, but Home Made
Varieties Are Many
BY Anne Lewis Pierce and Flor
ence M. Lee, Tribune Institute

ence M. Lee, Tribune Institute
COME breads are fundamentally
- oilers backgrounds for but
ter, the starchy foundation for
the meal. Other breads are nutty,
sweet, Observation-Disclosures in
themselves-with cake-like appeal
in texture, and deserving, OCCASION
ally at least, to be given the center,
of the stage, and not merely re-
garded as super" Raisin breads
are leader in this class, whether
naSde from graham flour or as fine
/ white bread. And such bread, if
we'll made, with enough raisins to
provide one to bite, and good but
ter, makes a perfect in-between-
meal luncheon for the growing child,
and one that it should be easy to
substitute for cake and other sweets.
The raisins, besides adding flavor
and excitement to the usually
rrosaic loaf, contribute valuable
minerals (including little ironl ,
New-York tribune., 1921-12-11
of protein and minerals as the Insti-
tuta 1nnf.
Recipes Using Different
Kinds of Wheat Flours

In tho following recipes we have
omitted giving one for white bread
because you can SO easily add two
to three ounces Of dry raisins to
,ach pound of dough, or, to be exact,
to each fourteen ounces, using your
own tried and true recipe.
When following any bread form
ula it is we'll to remember that diff
ferent flours absorb different
amounts of moisture, therefore the
quantity of flour called for is only
approximate. The object in all
yeast bread is to have the dough as
soft as possible, and still not sticky,
though a stiff dough, if lSneaded for
long time, will give a finer grained
bread.
The graham raisin loaf given be-
low took high honors when made in
the Institutes cooking laboratory.
We recommend it to you as a
special. Indeed, our chemist said
he had great difficulty in rescuing
enough Of it TO analyze. The in
terest in the iron and sugars added
died out even in the scientific breast
as compared with the high edibility
of the loaf. In other words, it was
"lickin' good" as the school boy
would say, and just the thing in
cidentally to satisfy the cravings of
hungry school child-at the "bc-
tween meal" lunch-and sidetrack
sweets and cake.
White Raisin Bread de Luxe
2 cupfuls liquid (nilk and water)
yeast cake
21a tablespoonfuls sugar
1 teaspoonful salt
" tablespoonful shortening
l small beaten egg
31a to q cupfuls white flour
6 ounces seedless raisins q cupful)
simmered in l cupful of water un-
til absorbed
Scald the milk, add the sugar, salt,
shortening and water When the
liquid is tepid dissolve the yeast in
it and stir in the beaten egg. Com
bine this with the flour, using enough
to make a soft dough. Knead from
ten to twenty minutes or until the
dough is elastic and will not stick
to the board if allowed to remain
for minute. Brush with fat, put
in covered bowl and leave in a
warm place $50 to 80 degrees F.) to
rise until double in bulk. (This will
take about an hour and twenty min
utes.)
Remove from bowl, knead for five
minutes, using no flour, dry and fold
in the raisins, shape into two loaves,
brush with fat and again leave to
rise double. Bake for one hour in a
moderate oven (start with $50 de-
grees F., but raising to 1925 degrees
for fifteen minutes about the middle
New-York tribune., 1921-12-11
of the baking, then dropping again
to $50 dcgrees). After removing
from the pan brush the top Of loaves
with butter or milk.
II. f. p, New York City.
A Prize Graham Loaf With
Raisins Galore

/ "a yeast cakes
la cupful water
x cupful milk
2 tcaspoonfuls shortening
2 tablespoonfuls molasscs
2H cupfuls graham flour
2A cupfuls white flour
/ teaspoonful salt
2 ounces seedless raisins
Dissolve the yeast cake in the half
cupful Of tepid water; to this add the
milk, melted shortening, salt and
moasses Mix this with the -four
until it forms a soft dough. (Just
enough to handle without sticking.)
Knead until the dough is elastic and
smooth. Grease, cover and allow to
rise in n warm place until double
in bulk. Knead again, work in the
lightly dredged raisins, which have
been soaked in and absorbed half
cupful of water. Mold, place in a
creased pan and again leave to rise
double.
Bake the loaf for an hour in a
moderate oven (350 degrees F., ris-
ing to 375 degrees and dropping
again to $50 degrees for the last
twenty minutes.).
When made in the Institute two
New-York tribune., 1921-12-11

give it in a moderate oven-say. one
registering 800 degrees F.
"Entiro Wheat" Raisin-Nut Bread
l cupful entire wheat flour
/ cupful white -four
/ cupful sugar
" teaspoonful salt
3 teaspoonfuls baking powder
/ cupful walnut meats
IL cupful raisins
/ cupful milk
Mix all dry ingredients. Chop
the nuts finely. Wash the raisins
and scald them in one-third cupful
of boiling water for ten minutes,
drain and dry before stirring into
the dry materials. Add the milk,
New-York tribune., 1921-12-11

(Tested and endorsed by The Tribune INSTITUTED
New-York tribune., 1921-12-11

less (grown without seeds);
Clusters (on the ster). Also =
hne, evey-reddv dessert.
Raisins are cheaper by 80 per
cent than formerly-see that YOU
get plenty in your foods.
New-York tribune., 1921-12-11
SUN-MAID RAISINS

Use Sun-Maid Raisins, made
from California's finest table
grapes-American raisins, proc
essed and packed Immediately
in a great modern California plant.
Seeded (seeds removed); Seed
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1921-12-21
100 True Detective Stories
No. % THE WOMAN WINS


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The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1921-12-21

~ IT," s'hr Of her own dead child sho
wra uuIliI'd by passion Of hyhphthy
not mrIrS for al! mnthurn who lost
their children by death hut also Tor
tho p"ur mIA,o mother VIII" had 10 eco
h,I ,.ILIh tom away from her. Ana
uuI II that Inbhi"n hnd understanding
WA can, rItoi tho VIII I" help hu"h
nuIh'ia innl eventually hI"uEhi fuiIh
IIu. Gruh mat ala n"In l." 100 tho
.nI,.,r ilnu any uIhrI "no f"'i"i.
..uhuIy wants run"IInE "f any s"II
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1,uuu,I.w A IIunreI"itu Ilns
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-01-10
Autoist Finds Jersey
Police Much Too NOsev

II firemen in Weehawxen would tend
to their own business and didn't 90
nosin' around peoples automobiles.
Albert Burt, thirty-six years old. who
said he lived at 594 Grove Street. Jer-
sey City, wouldn't have been arrested
IN Weehawken yesterday on a charge
Of violating the Volstead act--and
thirty-nine gallons of alcohol would
not have been seized. The foregoing,
the police of Weehawken said last
night, was the substance of Burt's COM
ment on the action of Motorcycle Po-
liceman George Bollmer in locking him
up IN Jail pending his surrender to the
Federal authorities to-day.
1t seems that Burt motored right
into town yesterday and kicked up a
lot OF excitement when the car he was
driving caught fire on the Boulevard,
near Fourth Street. The fire depart
ment was called out and the flames were
extinguished. Burt was preparing to
resume his motoring when somebody
or another decided to give the car a
second ,once-over. Then. according to
the police, scandalous things were
found in false bottom in Burt's car
in tin cans. Nineteen one-gallon car
tons and four five-gallon ones were
plumb full Of alcohol.
When Marshal Beekman came over
from Newark to investigate, the Wee
hawken police say, Burt denied that he
knew anything about how the cans got
in the car or what they contalne. The
Federal authorities will listen to his
alibi to-day.