davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-01-30
"A Cockleshell of Quiet and Real
Conversation Should Always
Be Served With Tea

longer, as this yields more tannin,
but no more Of the aromatic and de-
sirable qualities. Also, Of course,
one gets a stronger tea by using
green tea or mixture Of green and
black, or varieties characterized by
stronger flavor. The teas of India
and Ceylon, Of China and Japan
have special characteristics, depend
ent on climate and soil.
The green tea is not fermented,
the black is, and so changes take
place in it that make it more mild.
1t is said that black tea is demanded
almost entirely in the Eastern part
of the United States, while the
West, with it's higher attitudes, de-
mands the stronger green teas or
a blend Of the two known as ''mixed
tea" These are matters of taste.
But one warning. Do not imagine
that you have ordered definite
kind Of tea when you say "Orange
pekoe." You should also specify the
land of it's growth, Ceylon or India.
Orange pekoe teas are made from
the top leaf Of the plant, next to
the bud, and represent quality,
delicacy of flavor, tenderness-but
orange pekoes may vary greatly
among themselves according to
where they are grown and at what
altitude. For plants, like persons,
develop more quality when grown on
the heights!
But to go back to our tea making
Never use even the most beautiful
silver pot for tea. Handsome is as
handsome does" here, and china
pot, preferably with thick walls to
hold the heat, is the best. Scald the
pot first, and if thin china is used a
"cozy." English style, is needed, and
it is almost worth while to have it
for the sake of its name and the
atmosphere it creates as we'll as the
heat it retains. A teaball insures
second cup as good as the first, and
there are teaball teapots, with balls
that draw up through the knob
and fasten, that are especially at
tractive and useful.
Tea does absorb foreign Aavors
and also gives off it's own, deteriora-
ting with age, and so your supply
New-York tribune., 1921-01-30
Only the ood They
Eat Does Them
Any Good
BY Virginia Carter Lee

NJ UTTING up midday luncheons
for children and young people
of high school age is quite a
problem, for not only must the prop
er food values be maintained, but, in
addition, they must be presented in
an attractive form to tempt ap-
petities rendered, perhaps, capriclous
by adolescence and morning spent
in warm schoolroom.
Then, too, the luncheons, as a rule,
have to be prepared and packed in
a limited space of time, when prob
ably many other duties are claim
ing the housewives attention and
every moment has to count.
The luncheon menus for the COM
ing week have been divided; and
three carried luncheons are given
for children between the ages of
eight and thirteen (Monday to
Tsdnesday), and three for young
people between thirteen and eighteen
tIhursday to Saturday,.
Surprises Digest Well
The basis Of these luncheons has
been planned with a view to utiliz-
ing as far as possible the leftovers
from the previous dinner, and It
will help out in the rush morning
hours If the filing for the sand
wiches is minced, the soup OF the
cocoa Is ready for the thermos and
the paraffin paper and paper nap
kins assembled in readiness for the
work.
Boiled dressing or mayonnaise
should be always on hand, as not
only does It taste good when blend
ed with the sandwich filing, but it
also adds materially to the food
value Of the meal. A bit Of edible
green Is also indispensable to the
we'll made sandwich, and oatmeal or
graham bread should be first choice
for this.
Occasionally, q preparation like
the jellied veal, for Saturdays
luncheon, a piece Of chicken or a
slice Of veal or beef loaf will prove
a welcome change from tho usual
sandwich, In which event crisp over
night In cold water couple Of
inner stalks OF celery, then drain
and wrap securely In two thick
nesses Of paraffin paper Pack this
With the luncheon and II will keep
New-York tribune., 1921-01-30
Pass Food
When a ale k
at Its Crisis

or with bit Of seasoned c,...
cheese, are standbys; and lettu,.
cress and chives, with mayonn,;,'
, make delicious white or b,Oss
sandwich.
Some Tea Table Recipe.
The following recipes are sivs,
for a few Of the tea table specjsi
les FOR special occasions. Bue dor..
forget that simplicity, frequency an,
repose are the three graces Of a.
afternoon tea that we are adyoc,s
ing.
There is a chance that the lox
are Of conversation, of which u.|
hear so much, may be recovered d
such teas, since women now "ros
sip" rather Of business interests
politics. art, letters, the drama and
the affairs Of Europe than abo,
their nextdoor neighbor's peculiar.
ties.
Nut Bread
/ tablespoonful 8 teaspoonsful
butter baking powder
cupful sugar cupful nuts
egg or
l cupful milk q cupful nuts ,s,I
) cupsful Hour a cupful raisI.l
Mix the sugar and baking powds
with the sifted -four. To this add
the we'll beaten egg, into which tle
milk has been stirred. Lastly pu
in the chopped nuts, mix we'll and
turn into a creased bread tin. Al.
lew this to stand for twenty min.
utes before baking. Then bake aboit
; forty minutes in a medium oven 1850
uegreeS). II raislnS are used, re-
serve two tablespoonful Of -four b
mix with them before adding to th
batter.
Cinnamon Toast
Just a word about cinnamon toast
So often it is poorly made, yet /
can be most delicious. Try cutting
the bread 1a or = inch thick an
again diagonally. Then toast lighty
on one side. Spread the other SID
with sugar and cinnamon mixed i
proportion of 6 to /. Dot with buI
ter and return to broiling oven, M
very near the fame.
New-York tribune., 1921-01-30

Saturday
BREAKFAST
Dry Cereal with Apple Whip
Fish Cakes
Buttcrcd Toast
Cocoa, Cereal Coffee or Milk
DINNER
Cream Of Celery Soup
Ham Omelet Baked Potatoes
Vegetable Salad
Gingerbread Chocolate Sauce
Sunday
BREAKFAST
Halved Grapefruit
Broiled Bacon Southern Spoon Rreat
Cocoa, Cereal Coffee or Milk
LUNCHEON OR SUPPER
Baked Beans Boston Brown Bread
Fruit Cup
Maple Washington Pie
DINNER
BCuillOn with Egg
Broifed Steak Crcamcd Potatoes
Asparagus Tips
reach Mclba Sponge Cake
New-York tribune., 1921-01-30

Monday
DDr AXCA cyu-

Monday
BREAKFAST
Grape Juice
Coddled Eggs Watcrcress
Buttcred Toast from Oatmeal Bread
Cocoa OK Cereal Coffee or Milk
DINNER
Vegetable Soup
Braised Breast of Mutton
Brown Gravy
Baked Potatoes Peas
Celery Canned Peach Betty
Tuesday
BREAKFAST
Cooked Cereal with Shredded Dates
Broiled Bacon
Whole Wheat Bread
Cocoa or Cereal Coffee or Milk
DINNER
Mutton Broth with Barley
Broiled Halibut
Spinach Potato Balls
Frozen Fruit Custard
Wednesday
BREAKFAST
Baked Spiced Apples
Corn Meal Mush with Top OF Bottle
French Toast Syrup
Cocoa, Cereal Coffee or Milk
Cream OF Spinach Soup
Toast Squares
Chopped Beef Cakes
Creamed Potatoes Carrots
Fruit Salad
New-York tribune., 1921-01-30
ned for the Children Especially as to School Iuncheons

nish the surprise" part Of the meal,
as well as satisfying the natural
craving for sweets that almost every
normal child possesses.
A Full Dinner Pail for the Boy
For the younger children (eight to
thirteen) particular pains must be
taken not to use strong condiments
when making up sandwich or sated
mixtures. Salt, little paprika,
vegetable or olive oil and simple
boiled dressing will be sufficient.
Dietitians realize that for grow
ing children to do their best work,
to exercise as they do and to de-
velop properly. about 600 to TOO
calorics should be allowed for the
midday meal (childrcn between nine
and thirteen) and from 750 to $50
calories for young people of high
school age.
In packing the school luncheon
also take into consideration the likes
and dislikes of the children, and if
neither cocoa nor soup is liked give
them plain milk Carried in the
thcrmos). grape juice or loganberry
juice. One generally digests sim
pie food that is liked far better than
one that has to be forced down
simply from sense of duty.
If the housemother has not time
to prepare soups for the school
luncheon, the canned varieties put
up by reliable firms can be highly
recommended, and the chicken, as
.paragus and celery soups may be
enriched by adding milk, which
should be heated but not boiled.
Split Pea Soup
Soak one cupful of dried peas
overnight, then rinse and boil up
quickly in water containing an
eighth of a teaspoonful of baking
soda. Rinse again and stew slowly
in two quarts Of water, adding a
bit of bay leaf, diced onion, half
a diced carrot and one teaspoonful
of salt. Sift through a coarse sieve
into one quart of meat stock, reheat
and thicken with three level table
spoonsful of -four rubbed to a paste
with two tablesp oonsful Of butter.
The soup stock may be made from
a quart Of water and four chicken
or beef bouillon cubes.
Mutton and Pea Sandwiches
Mince tho remainder of the breast
of mutton served for Mondays din
ner, and for each cupful of the
meat add half a cupful Of drained
canned peas, the same Of shredded
lettuce, salt and paprika to taste
New-York tribune., 1921-01-30

HO YOU live every day Of your
life? Not many do. We only
endure, and many Of us under
great nervous strain. Other nations,
the English particularly, who have
conducted far-hung empire rather
successfully for a number of CEN
turies, stop for tea the French make
function of "dejeuner," and cab
man and artist, diplomat and acad-
emician alike, for a leisurely hour or
more at noon relax over soup, salad
and black coffee; while with the
Orientals tea drinking is an integral
part of their philosophy Of life and
it's ceremonials.
We Anglo-Saxons are apt to asso-
ciate repose and relaxation with
languor and laziness. 1t all depends.
Wise, deliberate repose of mind and
body, changing ones vibrations, is a
sign of strength, not weakness, and
means more done in the long run.
That way lies the path that leads
away from the doctors door, the
sanatorium and the nerve specialist.
This does not mean endless, per-
petual tea drinking nor the con-
sumption of strong tea. While the
beverage has some them Oike the
caffein of coffee) and does affect the
nerves, its effects are less noticeable
than in the case of coffee, and if
properly made the tannin is reduced
to minimum. Our Irish and African
maids, who keep the old Rebecca-
at-the- Well teapot on the back Of the
stove day in and day out, do not
drink tea-they drink tannin stew,
and if tea were really harmful they
would hardly live to tell it.
Tea Making
The two fundamentals IF tea
making are these: Pour the freshly
boiled water over the tea leaves
(one-half to one teaspoonful to a
cup) and let it steep (in china pot)
no more than five minutes, and pref
eraoly only three. Be sure that the
water is boiling vigorously. Using
more tea is the proper way to make
tea stronger, not letting it steep
New-York tribune., 1921-01-30
Tea la Cart as an Aid to Safe Sane and Gracious iv

should be kept in a tightly closed
silver caddy or tin box. One
of our leading brands of trade
marked teas is packaged in alumi-
mum wrappings for this reason, and
the wholesale boxes contain a
printed sheet asking that all teas
delivered to the retailer more than
seven months after the date of
packing be returned to the factory.
A careful system of dating and
marking makes this possible.
A Tea Is Not a Juggling Match
Since the great point of afternoon
tea drinking Is repose and mental
and physical relaxation, the whole
object Of the ceremony is ruthlessly
sacrificed If the unfortunate tea
drinker must juggle cup of steam
ing tea, sandwich and mint
while attempting to be entertaining
and courteous to all who come and
go. No wonder our men dodge
afternoon teas" They know only
very "skillful dodger" can survive
a tea with credit.
This is not the kind of tea we
mean. The service should insure
comfort and real sociability. To
this end a nest Of tables, one for
every one or two guests, is a neces-
sity; and next, to promote real con-
versation and deep content, the
party should be small, not more
than four or six at the most
New-York tribune., 1921-01-30

though eight congenial souls some
times can get together over the tea
cups and refresh both mind and
body. There are tea carts Zone is
shown In the photography that have
a drop lid on each side, which can
be raised for the convenience Of the
tea drinkers and will draw the party
together in a cozy fashion and BAN
ish anxiety as to the life Of the
china.
An Everyday Affair
And by "afternooh tea" We do not
mean a set party; we mean making
it an island Of repose and refresh
ment in the swirl Of our twentieth
century rush. A home affair, bit
of everyday, open-door hospitality
a known spot where at a given time
$. passing friends may rest
On their way and be at their best"
We even may get to the point of
having tea served in Offices and
banks and factories, as they do
abroad, and in a few progressive
places in this Gland of the hurried
and home Of the rushed" And no
one needs it more than the "quick
lunch" business man. Tea is becom-
ing more and more 'man's drink"
as it is abroad. And if the formal
ity and physical discomfort be taken
out of the afternoon tea idea, we
venture to say the men will be as
eager to "show up" as they have
been anxious to dodge in the past.
New-York tribune., 1921-01-30

THURSDAY
Cream Asparagus Soup
Beef Sandwiches Olives
Cocoa Junket Apple Cookies
FRIDAY
Stuffed Eggs Celery
cocoa farkcr House Rolls (buttered)
Spced Preserved Apples
Cup Cakes
SATURDAY
Puree of Bean Soup
Jellicd Veal
Whole Wheat Bread Sandwiches
Rice Pudding with Raisins
Two Pieces of Chocolate Fudge
Friday
BREAKFAST
Stewed Prunes
Cooked Cereal Top Of the Bottle
Cinnamon Toast
Cocoa, Cereal Coffee or Milk
Tomato Soup
Planked Mackerel with Potato Border
String Beams
Tapioca Ralsin Pudding
with Cream
New-York tribune., 1921-01-30

damental. But a Glove and thin
slice of orange, a bit of conserved
ginger, or stick cinnamon, are
savory. With fragrant, delicate
tea it is "gilding the lily" to add
any decided flavor, but these addi-
tions merely slightly increase the
aromatic quality.
New-York tribune., 1921-01-30

Side dishes" should never be
heavy sweets; candied orange peel,
mint leaves, crystallized ginger or
possibly dates stuffed with nuts, are
.he ideal tea table sweets rather than
chocolates or rich cakes and pas
tries.
In the same way, the sandwiches
New-York tribune., 1921-01-30

and sufficient boiled dressing to
moisten. Spread between buttercd
slices Of whole wheat bread.
Orange Pudding
Soak one cupful of mixed cake
and bread crumbs in half a cupful
Of rich milk and when soft beat
lightly with fork. Add the grated
rind of one orange, the juice of two,
A few grains OF salt, sugar to taste
and one beaten egg. Pour into but
tered custard cups, set in a pan of
hot water and bake until set III tie
center. A few shredded raisins may
be added if desired.
Stuffed Eggs
These are always relished by the
older children and form a welcome
change from the ordinary sandwich.
They also may be the means of using
up the bits of creamed Clipped beef,
the rasher Of bacon, a few sardines
or odds and ends of meat and vege-
tables too small to utilize in other
ways. Cook the eggs for twenty
minutes, shell and cut in halves
lengthwise. Remove the yolks, mash
TO paste, add salt and paprka to
taste, little minced edible green,
as cress, celery tops, romaine or let
tuce, busting Of minced parsley,
and for each egg a tab espoonful OF
any of the INGREDIENTS mentioned
chopped as finely as possible. Moisten
all with a little dressing, melted but
ter or vegetable oil, and fill into
the egg whites. Wrap each half in
paraffin paper, twisting the ends Sc
curely.
Beef Sandwiches
For an individual packed lunch
con allow one Of the beef cakes,
cooked rare, that was served for
Wednesdays dinner. Mash the meat
with fork and add two tablespoons
full of chopped celery, salt and pa
prika to taste, one tablespoonful of
chopped cress and sufficient Rus
sian dressing to form a paste.
Spread generously between buttered
slices Of graham bread and cut into
| squares.
Jellicd Veal
This is another good substitute
New-York tribune., 1921-01-30

tho rest Of the food Dried fruits,
a small piccc Of chocolate satcd nuts
and homemade candy or maple sugar
can be tucked into corners and fur
New-York tribune., 1921-01-30
FOR Children From Eight to Eiehteex

MONDAY
Split Pea Soup Il cup) Crackers (2)
Lettuce and Olive Sandwich
Baked Apple Nut Ginger Cookies
Three Stuffed Dates
TUESDAY
Mutton and Pea Sandwiches
Celery
Cocoa Eight Sailed Almonds
Tangerine
WEDNESDAY
Cream of Celery Soup Crackers
Bacon and Egg Sandwich Watercress
Orange Pudding Two Figs
Thursday
BREAKFAST
Sliced Oranges and Bananas
Egg and Potato Hash
Hominy Gems
Cocoa. Cereal, Coffee or Milk
DINNER
Chicken Bouillon with Noodles
Veal Pot Pie with Dumplings
Escalloped Tomatoes
Romaine Salad
Mint Ice Cream
New-York tribune., 1921-01-30

deliciously crisp until the luncheon
hour.
Tiny individual jelly glasses or
the pasteboard containers are cx-
New-York tribune., 1921-01-30

come for picnic luncheon Of this
character, although the strongly
favored banana should be omitted,
owing to It's tendency to overflavor
New-York tribune., 1921-01-30

cellent for carrying salads, stewed
or baked fruits and simple puddings,
without danger Of spilling in transit.
Fruits Of all kinds always are vel.
New-York tribune., 1921-01-30

photo by Freudcnhetm)
should be thin and delicate and
piquant rather than substantial
However, jam and hot toast (orange
marmalade, raspberry or strawberry
ann are prime favorites with many
and are sim pie to serve. Nut bread,
raisin bread and Boston brown
bread, in plain butter sandwiches
New-York tribune., 1921-01-30
Pity the Sorrows of the Growing Chill
Whose Mother Gauges Its
Appetite by Hers

for the daily sandwich. Resev'
some of the cooked veal served fO'
Thursdays dinner and cut L
shreds. Pack into small individua
jelly glasses with bits Of parsley
halved stuffed olives and slices O.
hard cooked egg. Prepare the je1l'
from cupful Of boiling water u
which has been added two chicke'
bouillon cubes and q few drops o.
onion juire Stir well and bend Il
three-quarters of tablespoonful O
powdered gelatine softened IN wv
tablespoonsful Of cold water. Wnel
the ge. e.atine is dissolved pour genIil
over the ingredients in the glass sn'
chill on the ice.
New-York tribune., 1921-01-30
Mint Ice Cream

Prepare a pint of rich boiled Gus
tard and add five ounces Of stieA
peppermint candy crushed WITH ~'
rolling pin. Stir until the candy =
dissolved over a pan Of hot wax
(do not let the custard boil., renioS|
from the fire and cool. Beat in nsS
pint Of chilled double cre%
whipped solid, and freeze as i@
ordinary ice cream. Do not swee"l
the custard as much as for the usua'
recipe, as the sweetness Of the csn0'
must be taken into considerasi0a'
Serve in sherbct cups, with the wy
sprinkled with chopped creme +"
menthe cherries.
Tapioca Raisin Pudding
This is another good pudding w
children, aud if any is LETT "''
from dinner it will answer sdInl's'
bly, for the school luncheon. ce''
three-quarters of cupful OF p'N'
or half cupful of granulated "F
nra in water to cover. Drain ~.
three cupsful Of boiling water -
"A teaspoonful Of salt, two-'D',.
piece of stick cinnamon ana e'e
until the tapioca looks clesr. i''.
add one cupful of raisins, reuS''
The cinnamon and stir in three-qu@
ters of cupful of brown sugar -.
the juice of one and 9 half len0''
With the rind Of one lemon. De
in slow oven fox one hour.
New-York tribune., 1921-01-30

and sufficient boiled dressing to
moisten. Spread between buttercd
slices Of whole wheat bread.
The Stroller's weekly and Douglas Island news., 1921-11-19
MRS. sILVERMAN
 IS GOOD BOOSTER Anchorage Woman Tells Iowa Paper Something Ii Doesn't Know
 Concerning Alaska

Mrs Sol sllycrman Of Anchorage lately visited her old home town. Esthcryulo Iowa. and told thom something about Alaska. according to Che Democrat published in that town.
 "Nu. sIvcrmon tells ou utcrcat. nr tale of thut utue known country which is possession ot Ono United States Anchorage is Che largest city of Alaska. with about i0oo inc habitanu .and is located in Che southwestern part of Che main cou- uuont O ftho country It is situated upon Cook Inlet which is tributary to,be sea- Tho government railway ceutcu tborc. and it has really be- como tho center of Alaska. Thcre is hope chat some day Che capital Of Che country win be located there
 "It is funny to hoar you people talk Of Alaska said Mrs Slvorman. You secm Go hayc an impression chat Alaska is nothing but Esk.mos ice houses and perpetual snow 10 Is ono ol Che most beautiful countries n Che world Iu natural resources composed mainly oi coal gold cope per and other valuable minerals. og- ricuiure. fisheries and timber are practically unlimited.
 "Many people think Chat agr.cul- urc is impossible there. but Che duc cabbage. carrots. and othor garden things grown there arc abundant Alaska has only two seasons. summer and winter During Che shor, days n One year it Is necessary Co have a light m Che afternoon about 9 o'clock and tbcn until about 70 Che uctz morning Tho longest days Of Che year during Che summer season Che sum rises at 9 n One morning and sets at DO o'clock in Che evening Tho nights are never dark however
 Probably it is Che can Of Alos- ta' continued Mrs. sllyermau but ! win always loyc that northern country Something irresistible calls whom once you have gotten Che spirit of Che land into your veins.
The Stroller's weekly and Douglas Island news., 1921-11-19
DOUGLASISLANDNEWS
EAGLES STAGE
 GOOD SMOKER
Members Entertained on Wednesday Night by Songs Jokes
 and Stunts

Tho local Eagles lodge had D.g umo at their han Wednesday night when smoker was staged for Che members and several good cntcrta.n- mont aunu wcro featured and @ lunch served.
 Easily Che feature of thc evening was Che badger deht between Fire Chief Axd KronQy.sts lighting dog and ground hog captured on .he
 slopes of Mount Jumbo.
 Thc program started with a mN- anhouo due. by Carl IT, Erickson and sabn Bokanich. th.a being followed wIth a comic sketch by Jol Audcr ou and George Gree. Je1 took Che black.aco part and got or some good ha Pat Hollywood sang a couple 0f solos.
 Non Andrew and Hu wrcstlod live minutes to draw and while ho 6tuur were being made ready for hs Jack Pager of Juneau sang several songs Pat Hollywood and IoT Anderson mixed It for Wrec rounds of boxing and Tom shomor and Jack Pager gave several more Guc yocai selections
 Bob Atwou and Dick Hunter Che aucr as Che "strone man, wye a comic wrestling exhibition. PmH Graham sang solo and Prank pcarce gave clarinet solo pw. Graham and Bob Atwcl boxed couple of rounds
 Tho silent ban game was played and chen thcrc were several Finn Horse contests which furnished a iot of m.
 Many chousos and .mprmn,u .aIos were sung during Che evening and tbo ontro anoir was pronounced most enjoyable The attendance was by Eaacs from au points on the Channel
The Stroller's weekly and Douglas Island news., 1921-11-19
ANOTHER S0UBD0UGH
 ANSWERS LAST CALL

smr.y afternoon at Che Wl- uam. undertaking pu.oH was held m. funeral rI. or One late Chris ..r uan. Be, Wallace s Marble ..ru..ue few of Che uumat. n..rI. uI m. d...lsod wore n at- .nI.r.. m.mmt was made tn n. tr.Hur... ..met.rt
 rm following .. D hr.l biography .. m. d....I furnished by Unc who knew bum numato.y
 .c.r.u.u U.r. u.. an old sou dough 70. tho Dawson laya u thc
 carly spring o. t..t h. won. t1 Fur l.r.. going in by tHc way of Che .r... uuI u..H u nIruar On ar- rt.l m F.rnuE. h. and his uart r.r naueI flow days after his
 arrival HHro located on tte uu'c
 I I. Ctcm river from rrh.r.. a.. homestead and called
 Garden islam. by which mma r
 known uI u.rouur hmse.. On rU. r.Hae a. garden truck he . u. u.u m .aat veH- ur. LEe au HuIo1ets he vaa nHr ua.aI and |. was duc fo chat trait Gnu. le wandered over tao
 mruNre n aI Of Che sum- r.I.. hu. h. n...r again found an- .... c.-I.n .Wi Coming To An- aoaee som. .e. or six rer aeo ho has r.H.I ho.. erc- since follow .ue n. WOO. business
 .L... H.r. many oi Che old. .mer and -oulfmen. he has tried lo lo h.s r.r. m lue up tho .un.-. finally passing along th, e.. on. ,r.H n. h.s reward May hi. soul r... In peace, Auohous.