davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-06-05

yolks of twelve eggs, beating the
former until stiff and dry and the
latter until lemon colored. Add the
egg yolks to the butter and sugar
mixture and beat again. Have ready
one pound of -four that has been
sl1ted with two teaspoonfuls of cin-
namon, three-quarters of teaspoon
ful each of nutmeg, allspice and
mace and half a teaspoonful Of
ground cloves. Reserve enough Of
the flour mixture to dredge two
pounds and a half of seeded Yaisins
tcut IN pleces), one pound each Of
finely shredded citron and currants,
half a pound of blanched chopped
almonds, half a pound of shredded
hgs and half a pound each of finely
chopped candied lemon and orange
peel. Add the remainder of the -four
and spices with half teaspoonful Of
salt to the first mixture, with two
tablespoonfuls of lemon juice and q
quarter of cupful of grape juice
and fold in the beaten egg whites.
Add the Toured fruit mixture last Of
all, and. if to be served in boxes,
bake in large sheet pans, lined with
several thicknesses of creased paper.
This will make nine pounds of cake.
New-York tribune., 1921-06-05
Chapter XII. Why Is Mousse or a Parfait? 4

and lemon juice il desired; then
fold in the whipped cream. Place
in mold and bury in ice and
freezing salt for two hours. Serve
with garnish of raspberries and
whipped cream. An apricot, straw
berry or peach mousse made in the
same way will be equally delicious.
If large mold of mousse is made
allow from three to four hours for
freezing.
Your fireless cooker or large
icebox is an excellent place to put
the mousse and ice during the
freezing, for if left where the ice
will melt rapidly it must be drained
and repacked. This should be done
when the ice begins to float on the
surface of the water, for after that
the temperature will begin to rise.
Angel Parfait
cup sugar, 2 cups of double
"a cup boiling cream,
water, 2 or 3 teaspoon
2 egg whites fuls vanilla
Boil the sugar and water to 23s
degrees Fair. (until it threads) and
pour it in fine stream over the
stiffly beaten egg whites. Beat con-
stantly until cold, then flavor and
fold in the whipped cream. Pack
and freeze as a mousse.
This the French ,vor with wine
New-York tribune., 1921-06-05

mold in ice and salt until we'll
chilled, then remove and line with
the frozen sherbet Or ice cream to
the width of about one inch. Then
I'LL the center with either whipped
cream sweetened and favored or
with different frozen mixture.
Leave space enough on top to cover
with the lining mixture. Fill to
overfiowing and follow directions
Tor packing and freezing of a
mousse. To be most successful
choose contrasting colors as we'll as
fiavors that combine we'll in max
ing bombe. A strawberry, rasp-
berry or grapejuice sherbet lining
will give rich, beautiful color con-
trasts with the white whipped
cream center, as we'll as a dessert
to be dreamed over!
Chocolate ice cream as the lin
New-York tribune., 1921-06-05
If IfCatering for LargeNumbezsApp
Anchor Your Plans to These
Quantities and Recipes

and sufficient cold water to cover.
Let simmer until the vegetables are
very tender, then press through a
sieve. Season with salt and paprika
to taste and four tablespoonsful Of
lemon juice. Add for each pint of
the liquid two chicken bouillon cubes
and slightly rounding tablespoon
full of gelatine, softened in third
Of a cupful of cold water and then
dissolved over hot water. Tint with
a little green colorilg matter and
use to mold the salmon, eggs, ca
pers and sliced stuffed olives in or
namental molds. Be sure that each
layer is firm before the next is
added and chill over night directly
on the ice. Unmold, surround with
lettuce leaves and garnish with thick
mayonnaise dressing.
New-York tribune., 1921-06-05
Cherry Ambrosia

Remove the pits from three quarts
of large oxheart cherries and insert
in the cavities from which the stones
have been taken small pieces of nut
meats. Chill on the ice and when
ready to serve arrange in twenty
cocktail glasses and pour over the
following: Mix together. the edible
pulp and juice from six oranges, half
a cupful of powdered sugar, half a
cupful of white grape juice, one cup
full of shredded pineapple and juice
and pint of very finely cracked ice.
Serve immediately.
New-York tribune., 1921-06-05

strawberries cut in halves. Chill
on the ice and moisten with
dressing made as follows: Beat the
yolks of eight eggs till lemon col
cred and pour on one cupfuf of
boiling hot honey. Cook for mo-
ment or two over hot water, beat
ing steadily, and add the juice of
two lemons, two-thirds of a tea
spoonful of salt and two-thirds of
a cupful of salad oil. Cool and
fold in a pint of chilled double
cream whipped solid and a quarter
of a teaspoonful of paprika. Serve
in lettuce cups.
Mock Pates de Foie Cras
Lard closely a calf's liver and
put In a stewpan with two white
onions (sliced), two bay leaves,
three blades of mace, six whole
cloves, one lump of white sugar, a
saltspoonful of salt and one pint
of seasoned stock. Simmer gently
until the liver is very tender. Re-
move the meat, cut in thin slices,
strain over the liquor and let stand
over night. Next day run the liver
through the meat grinder, add the
liquor, one even teaspoonful Of salt.
saltspoonful of white pepper and
New-York tribune., 1921-06-05
BY Florence Margaret Lee


FOR the very extra occasion
when the daintiest of frozen
desserts is desired, or when there is
convalescent in the house and
only little need be prepared, or
when there is no ice cream freezer,
1t is then that we choose the mousse
or parfait. In the delicacy of the
mixture (the feathery texture which
the whipped cream gives, ~as we'll
as the richness), this differs
from the ice cream and sherbets
and the extra expense is justified.
Moids of every size and shape
which have water-tight1 cover can
be used, or even a glass jar will
serve for the freezing of mousses
and parfaits, since there is no
turning to be done, as in a freezer.
The mousse is made usually of
whipped cream favored or COM
bined with fruit pulp, while the
narfait has an egg foundation, the
sugar and iiquid being made into
syrup, then poured over the beat
en- eggs.
Raspberry Mousse
] pint cream, u cup sugar,
] cup sieved rasp- ! tablespoonful
berries, lemon juice.
Wash and put the berries
throuS, q sieve. Stir in the sugar
New-York tribune., 1921-06-05

sherbet (don't blame you if you
doubt this-so did l, but it is trueD.
In an ice cream, not in a mousse or
parfait, milk may be substituted for
part of the cream without spelling
1t, only making it less rich. Evap-
GRATED milk in ice cream if used with
strong flavor, such as coffee OF
banana, gives surprisingly smooth,
rich body.
But remember that the very be:s
recipes and materials may be spoiled
IN the handling. That has been our
reason for giving in such detail the
steps for the amateur in this series,
The cookbooks so often take for
granted a working knowledge Of
materials which the beginner does
not possess. We have all probably
been "stumped" by these overfat.
terlng assumptions at various sad
moments.
The principles of cookery ones
mastered, we uegi.. to feel solid earth
under our feet, and practice based
upon reason can always be followed
with comfortable sense of security
or sensibly modified by the woman
who knows why"
(Prepious chapters OF this series,
aohich is 'aoto completed. nsGy be hac
on application to the Institute o.
long as evailable.) j
New-York tribune., 1921-06-05

frozen desserts is reached in the
Nesselrode pudding, not only in the
choice and expensive materials
used, but in the combination of all
the principles of ice cream and
mousse making, and last but not
least in it's deliciousness, since ver-
lily "the proof Of the pudding is in
the eating"
Nesselrode Pudding
L pint of thin / pint double
cream or milk cream
4 egg yolks u cupful sugar
z cupful sugar / Y teaspoonfuls
y pint marrons vanilla
1s pint raisins, currants and
maraschino cherries.
Make a custard of the first three
ingredients. When cold freeze this
until about as hard as mush. Whip.
flavor and sweeten the double cream.
Remove the dasher to ice cream
freezer, stir in the finely chopped
fruit and fold in the whipped
cream. Pack in molds as for a
and bury in ice and salt for
an hour.
This should be frozen until solid,
but not to the icy, hard state. Serve
with a garnish of whipped cream,
marrons and cherries, and a little of
the marron syrup il liked. Fresh
New-York tribune., 1921-06-05

half pound of melted butter M;y
thoroughly and pack very closely
into molds. Place under a weight
Tor twenty-four hours.
To make the sandwiches use
thin slice of the pates, a layer ~
chopped cooked fowl, mixed with
shredded lettuce and moistened
with boiled dressing. Place be-
tween tiny pointed dinner rolls
that have been split open and spre.a
with softened butter. One five.
pound fowl will be sufficient 70
make $50 sandwiches, which should
be sufficient, with the bread sticks
Tongue and Ciblet Sandwiches
Save the hearts and livers from,
the two large fowls used in maxine
the salad. Cook them until tender in
water to cover, remove and choc
finely. Add to two and a half cun,
fuls of minced cooked tongue two
chopped hard boiled eggs and one
cupful of shredded watercress and
moisten with French dressing n
which a tablespoonful Of grated
horseradish has been added.
Lady or Brides Cake
Sift half a teaspoonful of soda
and a quarter of teaspoonful Of
salt with four cupfuls of flour three
times and set aside. Beat the whites
of a dozen eggs as stiff and dry IS
possible and cream together one and
q half cupfuls Of butter and two and
half cupfuls of powdered sugar.
Add to the butter and sugar one tea.
spoonful of almond extract, the egg
whites and fold in the -four mixture.
Bake in medium sized round tin in
q moderate oven and ice while warm.
Wedding Cake
Cream together one pound each Of
butter and sugar until light and
creamy. Separate the whites and
New-York tribune., 1921-06-05

instead of vanilla, mold in a tall
slender peak and serve as Dame
Blanche" (Of historic interest ra-
ther than practical value.)
Half a cup (about four) stale
macaroons crushed to a powder, or
half a cup of maraschino cherries,
chopped, or both, may replace the
vanilla in the angel parfait. Gar
nish with macaroons, cherries and
whipped cream in serving.
Packing the MoIds
First be sure that the cover fits
tightly. A wise precaution is to fill
the mold very full, then layer of
waxed paper Cor even a buttered
one with buttered side up) over the
top; put on the cover and let some
OF the mixture be forced down the
sides. Bury this in ice and salt.
The proportion Of ice and salt diff
fers from that used for ice cream,
as the texture sought is different
The larger the proportion of ice the
finer will be the texture land the
longer to freeze). So instead of
the three to one used for the ice
cream, use four parts ice to one
part salt for a mousse.
Frozen Bombes
TO make bombe, that frozen
work of art that the amateur ap-
proaches with awe. first hurry tha
New-York tribune., 1921-06-05
By Virginia Carter Lee


TT ALT the fun of planning for
a wedding is the arranging
A for the wedding refresh
ments, and whether they consist of
the simple buffet varity or the
more elaborate "sit down" wedding
breakfast or wedding reception for a
large number of guests, home
planned menus and homemade
dishes cannot be improved upon even
by the most skilled caterer.
Unfortunately, many housekeepers
who are very fine cooks feel that
when they cater for more than a
dozen guests they are getting "be-
yond their depth" and are quite at a
loss as to the quantities of food to
be provided as we'll as the price a
cover that certain menus will cost.
Of course, as in catering for the
daily menus, it will cost less per
capita (for the same class of menu)
when large number of guests are
served than if the covers are less in
number; and it must also be remem-
bered that when the menu consists
of several courses, as in the wedding
breakfast or for the wedding recep-
tion. only small portions are
served and not in the same proper
tion as though the refreshments con-
sisted only of salad, sandwiches and
frozen dainty, as for the simple
buffet refreshments.
The Service
When the guests are to be seated
at small tables, each should be deco
rated with small bouquet of the
bridal flower, and a special table for
the bridal party is generally rem
dered very festive with special SOU
venirs, white floral decorations and
the ornamental brides cake.
When the wedding guests are few
in number, whatever the nature of
New-York tribune., 1921-06-05
"A Wedding Breakfast for Twenty Guests


One large table for twelve eght
$1.4O
Cherry
Celery Radishes Olives Nuts
broled spring Chicken lint
Creamed
Iced Coffee Cup Strawberry Sherbet
Wedding Cake
Bufet Refreshments for Seventy-five Guests
Served from large table standing guests cost
Sweetbread Creame Pattes
Salmon in Aspic Jelly ettucea nd N1ayon
Bread Sticks Mock Pate e Grass
Iced Ginger Orange Cup
Fancy Cakes Mousse
Simple Buffet Refreshments for Thirty Guests ,
Served in the manner; per cover so cents
Chicken Finger Rolls
Cheese Pimento Gbet
Strawberry Ice Cream
Cake Fruit Punch
Refreshments for Wedding Reception for Fifty Guests
Served at small tables with special the bridal parv
cost cover, SIPS
Jeied IcedB Bouil WATERS
Squads Toast Potato Chps croan p
Fruit Salad Honey Cream Dressing
Finger Rolls
Mocha Chocolate Mousse Macaroons
Nohee BRIDES Cake Wedding
New-York tribune., 1921-06-05
Recipes to Serve Twenty
To Seventy-five Guests

IN THE tested recipes will be
found the right quantities of in
gradients to serve the number of
persons for whom the menu in which
they are found is planned. This
will be great help if one is not
accustomed to entertaining for large
New-York tribune., 1921-06-05
Mocha Chocolate Mousse

Shave eight squares Or ounces Of
unsweetened chocolate and add one
cupful each Of strong strained
coffee and rich milk, with an inch
stick of cinnamon and three cup
fuls of sugar. Cook over hot water,
and when the chocolate is melted
remove from the fire, cool and add
four tablespoonfuls of vanilla, a
quarter of teaspoonful of salt
and two quarts of chilled double
cream whipped solid. Pour into
molds with watertight covers and
bury in ice and rock salt for
four hours before serving. Serve
cut in slices and garnished with
stars of sweetened whipped cream
sprinkled with chopped nuts.
Fruit Salad with Honey Cream
Mix together one quart of diced
celery, one shredded pineapple, one
cupful of pecan meats, two quarts
Of pitted oXheart cherries cut in
halves and one quart Of large
New-York tribune., 1921-06-05

chestnuts, peeled, blanched and
boiled in heavy sugar syrup until
tender, could be used instead of the
bought, bottled marrons, or even
walnuts cut very fine might replace
them and currants and citron be the
only fruit.
A drop or two of bitter almond, or
even more vanilla or sugar, NAV be
needed with these variations. The
strength of fiavors differs too widely
to depend upon any recipe. Always
taste to see if they are we'll blended
and remember that any frozen dish
must be made sweeter than if eaten
unfrozen.
New-York tribune., 1921-06-05
Conclusions

Do not wait to find a recipe for
any frozen combination that your
imagination or materials at hand
may suggest. One should always
flavor ito TASTE" and the technique
OF handling, which has been here
given step by step, should see you
through any new attempt. There IS
long list to choose from, the fresh
fruits and berries, the canned or
evaporated goods, the bottled fruit
juices, chocolate, coffee, maple, as
well as the many bottled extracts.
Even buttermilk, when orange and
lemon juice ara added, makes a good
New-York tribune., 1921-06-05
Wedding Breakfasts and Buffet Refreshments for the June B
Entrees, Beverages, Salads, Ices and
Cakes Suitable for Noon or
Evening Weddings

! patties or croquettes and dainty
dishes of sandwiches, break sticks
and fancy cakes. The different
dishes are served directly from the
table by the walters, and, as rule,
the portions of salad and hot dishes
are placed on the same plate with a
roll and couple of sandwiches. The
frozen dainty and cake are served in
the same way, being brought in from
the pantry.
With an iced punch or cup, es-
pecially if the day is sultry, coffee
may be dispensed with, although if
refreshments are provided for the
evening demi-tasse of black coffee
will be appreciated.
High Points in the Menu
In serving the chicken for the
wedding breakfast allow half of a
small bird for each guest and cook
with the peas couple of slices of
white onion and a few sprigs of
fresh mint. The combination of fla
vors is very good, and when cooked
the mint and onions should be re-
moved, generous amount of butter
added, with little cream, and the
vegetable placed over hot water for
the seasoning to steam in. Do not
use much salt or pepper when sea-
soning peas.
To prepare the nougat mousse add
one-eighth of a teaspoonful of salt
and seven cupfuls of powdered sugar
to five quarts Of stiff1y whipped
cream. Beat until very firm and
fold in five cupfuls of quartered
marshmallows, five teaspoonfuls of
vanilla extract, four cupfuls of
chopped blanched almonds, two and
half cupfuls of chopped pistachio
nuts and one cupful of chopped,
drained Maraschino cherries. Turn
into small paper cases, arrange in
layers in large pail with water
New-York tribune., 1921-06-05

of coffee. Strain, cool and sugar to
taste, with an inch piece of cinnamon
for each pint of the clear coffee.
Chill on the ice and allow for twenty
guests four quarts of the clear cof-
fee. When ready to serve, blend in
one quart of thin cream the stiffly
whipped whites of three eggs, one
quart of cracked ice and a teaspoon
full of vanilla extract. Serve in tall
iced tea glasses and top each with a
mound of sweetened whipped cream
favored with a few drops of sweet
almond extract.
New-York tribune., 1921-06-05

served cold or in the form of a jelly
1T must be made rich in body and
with high spicy flavor; otherwise
when jellied it will be tasteless and
fiat.
Costs and Quantities
In making up the budgets for the
different menus the prices have been
based upon careful shopping, and the
home caterer will find that she can
obtain special price on the squads,
served for the wedding reception re-
freshments, when purchased in suffi-
cient numbers to serve fifty guests.
The recipe for the brides cake will
make one large cake ample to serve
twelve or fourteen people-few bri-
dial parties are larger than this
and the recipe for the wedding cake
will serve from fifty to sixty guests,
according to the size of the boxes in
which it is packed. The boxes are
best obtained from the confectioner.
Estimates per cover do not include
wedding or brides cake.
New-York tribune., 1921-06-05
Strawberry Sherbet


Make sugar syrup by boiling
three pints of water and two and a
half cupfuls of sugar for fifteen min
utes. Cool and add three cupfuls of
strawberry pulp, two tablespoonfuls
of lemon juice and a pint of stiffly
whipped cream. Turn into chilled
freezer and when half frozen add a
merlngue made from the stiffiy
whipped whites of two eggs and two
rounding tablespoonfuls of powdered
sugar. Continue freezing until firm
and smooth.
Iced Ginger and Orange Cup
This is very simply made and is
one of the best and most refreshing
beverages that the summer hostess
can serve. For seventy-five guests,
turn into punch bowl two gallons of
orange ice Zone gallon in each), the
juice and edible pulp of eighteen
oranges and sixteen quarts of chilled
ginger ale. No ice will be required,
as the fruit ice and chilled ingredi-
ents will render it sufficiently cold.
Cooked Salmon In Aspic Jelly
Eight pounds of salmon should be
boiled in a court bouillon, cooled,
chilled, and cut in small pieces. Boil
also ten eggs for half an hour, shell
and cut in fancy shapes. Prepare
the jelly by peeling and cutting in
slices twelve cucumbers and adding
six slices of onion, three tablespoon
fuls of nasturtium seeds, three tea
spoonfuls of sweet herbs, six stalks
of finely chopped celery, eight cloves
Evening star., 1921-09-10
PLANS
GET NEW SETBACK
Government Requires Space
Which Had Been Chosen
by Business Men.

Plans for a municipal auditorium
received another setback today when
the public buildings commission noti-
fled Robert n. Harper. chairman of a
special committee representing the
business interests of Washington,
that the commission is unable to
agree to vacate q certain govern
ment-owned temporary building. SO
that the site may be used for the
proposed auditorium and convention
hall for Washington.
Want :s.OOO Feet.
The business men of Washington
have been particularly anxious to Sc
cure $4,000 feet in the east end of the
site now occupied by the triangular
building on Virginia avenue. oppo-
site the Navy building. known as
Tempo building No. s.
The reason assigned for rejecting
the business mems propos'l that the
federal government vacate was the
great shortage of Office space in gov
ernment-owned buildings. that there
Is not enough space now to accommo-
date the clerical force of the govern
being spent to rent other offices and
that the abandonment of Tempo
building No. would greatly compli-
cate matters.
Tive wings in the east end of the
new Navy building, nearest to the
Pan-American building. have been al
located to the international confer
ence on limitation of armament for
use as offices. This space provides
100 rooms, most conveniently located.
just across the street from the Pan
American building, ~where the main
sessions Of the conference are to be
held. The ALLEGATION was decided
upon last night by the public build
iEgs commission.
Evening star., 1921-09-10
SUMMER NEAR END,
WHILE FRIGlD WAVE
SWEEPS EASTWARD

Summer was on the wane today.
Weather bureau officials said so
and backed up their statement
with formal forecasts of frost"
colder" much cooler" and
cooler" for the northern portion
of the country.
around freezing or below early
today in Montana and Wyoming
will begin to fall tomorrow in the
middle western states and before
the new week gets far under way
there will be change for the
cooler all the way eastward to
the Atlantic coast.
The decline in temperature will
not be SO decided east of the Mis-
sissippi as has been experienced in
the snow-covered portions of Mon
tana, but bureau officials said it
ought to be enough to bring about
the demise of the straw hat, which
throughout a good portion of the
country came early, and by vir-
tue of a September hot period was
attempting to stay late.
Weather bureau officials said
there was little likelihood that the
heavy rains, which brought flood
conditions today to San Antonio
and other Texas points. would be
experienced elsewhere. The wealth
er will continue showery in the
Texas food district to,iay. officials
said. adding. however, that "the
air down there ought to have about
all of the water wrung out of it,
Evening star., 1921-09-10
ARMS RECEPTION
COMMITTEE NAMED
Commissioner Rudolph Heads
Body to Plan Welcome
to Visitors.

The District of Columbia Will do
all in its power to provide for the
comfort. pleasure and safety of the
delegates who will come here in
November to attend the conference
en- the limitation of ornaments.
This was indicated today when a
group Of prominent citizens met at
the District building in response to
an invitation from the Commissioners
and discussed plans for welcoming
committee.
COmmisxfOner Chairman.
Commissioner Rudolph. chairman of
the board of Commissioners, was
elected chairman of temporary Or
sanization committee, which will
meet again at o'clock Tuesday aft
ernoon to form a permanent central
committee.
The following were present today:
w. T. Galiiher, Edward +. Colladay.
Ralph w. Lee. T.. c. Graham, Alfred
Schulteis, Thomas Bradley. c. w.
Semmes. Claude Woodward. Samuel
J. Prescott, Thomas Bones, Melvin c.
RaZen and Frederick A. Fenning.
Commissioners KutZ and Oyster also
were present.
Central Committee to Form.
MANY suggestions for entertainin.
the visitors Were offered by those pres
ent," said Commissioner Rudolph, ..br
nothing will be decided upon unit
the central committee il created mex
week: At the next meeting we vii
consider he scope of activities for tho
central committee"
This action on the part of the Com.
missioners makes certain a reception
for the delegates in keeping with th.
Importance of the occasion.