davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-05-22

tinctive, so the thick peach and To-
cranberry jams listed will be help
full at home or in the picnic basket
for some time to come.
Be it for the jelly roll, beloved
of all masculines, large and small; /;
as filling for layer cakes, or a
spread for toast at breakfast or
luncheon, such jams, especially the
loganberry, are lifesavers in an
emergency or between seasons.
These jams were less than one
third water "a good consistency
when one reflects that the peaches
themselves are nearly 80 per cent
water), and 62 to SO per cent su-
gars, the peach having the latter
amount and being a little too
sweet, in our estimation. This
means, however, a fine quality, all
sugar and fruit product, no glu-
cose, no admixtures of any kind;
no preservatives or added color.
Other uses for these jams are to
make sandwiches with cream cheese
(using Boston brown bread) to
serve with plain green salad, with
French dressing with square of
cream dish Tan emergency measure
that adds much to a plain dinner
New-York tribune., 1921-05-22

that you can get the heat up to $50
in eleven minutes on high heat and
then shift to low, and the tempera-
ture of 400 degrees is maintained
when the iron is left for several
hours tilted back on its rest. While
this performance could not be dupli-
Gated in service, since the wet clothes
evaporate the heat more rapidly, it
gives an idea Of the control and saw
ing possible, especially for light
ironing. The easy switch from high
to low heat will encourage the
ironer to make use of it. Also, any
danger of overheating is done away
with if proper use is made of the
medium and low heat plugs.
The domestic scientist found the
regulating plug easy to handle, as it
did not overhead nor stick; the
tilt proved especially convenient
when ironing seated on a stool, the
proper way, as the iron need not be
lifted clear of the board at all. The
New-York tribune., 1921-05-22

izing the heat, these times are much
reduced and the actual time of iron
ing with the current off varies great
ly with the conditions of work.
Eeualizing conditions as nearly as
possible, it was found that one could
actually iron with the Stahot for
nine to ten minutes with the current
off, as compared with six minutes
for the other irons.
This iron stores up about one
third to one-fifth more available heat
than the other models examined, but
it must be remembered also that it
takes from Is to 80 per cent longer
to heat up. Other points of inter
est are the weight (5.5 pounds) and
the cost, which are both compara-
lively low. The cost of operation is
very slightly above the average, i. e.,
six cents an hour. Altogether, an in
teresting and efficient iron, especial
ly from the point of view of heat re-
tention.
New-York tribune., 1921-05-22
A Three-Heat Ironer

THE Redtop has the special fea-
ture of having three heats, low,
high and medium, just as do some of
the electric grills. This feature, if
skillfully manipulated, should give
the best of results with the minimum
of expense and use of current. 1t
permits regulating the heat in rela-
tion to the kind of ironing to be
done, and every woman knows how
difficult it is to keep the iron at the
right temperature for the thin,
rather dry silk lingerie and the very
wet, heavy linens and beddings, one
needing an iron about 800 degrees
and the other 400 to $50 degrees.
Otherwise the iron is conventional
in design, being 6A inches long and
weighing 6 pounds and ounces.
The cord is we'll made, an important
consideration from the standpoint Of
New-York tribune., 1921-05-22

durability as it is in connecting and
disconnecting at the plug that the
heaviest wear falls, and most "iron
troubles" are cord troubles when
diagnosed. Here it is especially i'm
portant, since the operator must be
encouraged to adjust the three heats
as needed to get the best results.
Fortunately, also, the plug contact
is easily made mechanically, but it
calls for a little headwork. This iron
is for the intelligent, money-saving
mistress rather than for the maid to
whom the electric bill is of no mo-
ment. Put the number on the plug
opposite the number stamped on the
metal guard and on so adjusting No.
3 will give you the highest heat,
costing 5 cents an hour, No. 2 me-
dium heat for underclothing, ETC.,
costing 2.5 cents an hour, and No. 1
the low heat for silks and thin
blouses, 1.25 cents.
Now, the best part of this story is
New-York tribune., 1921-05-22

the most fat, 40 per cent; the Pc
ters next, with SO per cent; the
Maillard, with .25.5 per cent. The
"meaty" part of the chocolate
tthat is, the protein) varies from
6.7 in the Touraine to 9.55 in
Pter's, with Maillard's in the mid
die with IT per cent.
1t will be seen that all of these
products are true to type, being
pure cocoa and sugar, with no for
eign starches, glucose or other ad-
ditions, except that Peters amply
holds up its claim of being "milk
chocolate" while the others are
straight chocolate and sugar.
Chocolate or Eggs?
The Touraine almond bar is also
true to name, being almost one
third nuts. 1t contained 80 per cent
of fat and 55 per cent of sugar be-
sides. The statement that this 10
cent bar contains over 100 calories
is perfectly true, but when this is
interpreted to mean that the food
value is more than that of two
boiled eggs we take issue!
Food value is not the same as
energy value; the egg has much
more moisture than this solid con-
New-York tribune., 1921-05-22
,llities in Package, Glass and Can
Jam Pots Are Still Of Interest, and
Meats and Lobster in the Tin Are
Good Travellers

mighty good sandwich, especially
when spread on thin slices of rye
bread, mixed with bits of cress, or
chopped sweet pickle, and served
with ginger ale. But it is highly
continental, very rich, and so may
be used in many other ways and
give a tang and mysterious zest
to combinations that would be
commonplace without it.
For instance, when stuffing eggs
it will save much trouble to use
little potted ham TO flavor the
mashed yolks instead of assembling
several condiments; add it as n
finish to escalioped dishes like
potatoes and macaroni; in making a
club sandwich spread two slices OF
the hot toast with the ham thinly.
and the trouble of .crisping ham or
bacon is avoided. Spread it or
toast that is to be covered with
creamed chicken, or even welsh
rarebit and your guests will won
der what has added interest to
what appears to be rather bland
old friend with no surprise for the
palate.%
One of the Institutes pet recipes,
printed some time ago, is a slice
of toasted graham bread spread
with potted ham and chopped olives,
and covered with a cream sauce,
made with one cup of milk, one cup
of we'll cooked dry rice, and two
tablespoonfuls of grated old Eng
lish cheese. We defy any one to
make a more appetizing morsel out
of everyday materials.
This particular brand of pottei
New-York tribune., 1921-05-22

ham is of excellent flavor and rich-
ness for such purposes, as il con-
tains 81 per cent of fat, II per cent
of protein, and nearly 4 per cent
Of salt, and has a distinctive flavor.
The lobster Newburg in the can
is certainly a test of the Gamers
art, for it is a delicate eoncoction,
even in the chatting dish. This T.
ounce can will serve two persons
daintily, and while some starch has
been used in thickening the sauce
there is Sd per cent of fat in the
sauce too, and it can well be
thinned with milk or cream and sea.
soned little more highly if de-
sired. The can also showed 12 per
cent of protein and had a typical
lobster flavor. The absence Of
sherry will no longer put the
canned product at any disadvantage
as compared with the Newburgs
purchased IN the hotels.
This is a convenient can to have
on the shelf for the entree at
luncheon or dinner when the un-
expected guest arrives and there is
no time for preparations. 1t is a
wise housekeeper who foresees
these events. inasmuch as they hap
pen most surely in the best reg
ulated families, and by the addition
OF such an entree or fancy salad,
a festive air may be impaired and
the course of scrambled hostess'
too often served on such occasions
be omitted entirely. A reserve
force Of cans on the pantry shelf
is a sign of wise domestic general
ship.
New-York tribune., 1921-05-22

can do double duty, acting also as
tilt-back rest for the iron.
The cord is of rather light con-
struction and the position of the
guard makes the plug somewhat
awkward to insert and disconnect,
especially when it gets hot. Care
must be taken in such d case not to
jerk the cord, but the plug is not
difficult to disconnect; otherwise it
slips on and off easily. There is also
considerable radiation of heat to the
top of the iron in this case, but when
in action the handle does not get un-
comfortably hot.
It is on the point of heat retention
that the Stahpt shines. The techni-
cal tests showed that it took thir-
teen minutes to heat up to $50 de-
grees considered the lowest working
temperature and twenty minutes to
reach 500 degrees. This is two to
three minutes longer than the other
two irons tested in the first case and
three to four and one-half minutes
in the latter.
But, on the other hand, the Stahot,
when once under way, held its heat
notably longer. For instance, when
the Stahot was turned off at 500 de-
grees it took fifty-fve minutes (not
in use, save on asbestos mat) to
cool TO $50 degrees, while the West
inghouse cooled in forty-eight min
utes and the Red Top in thirty eight.
| Again, it is to be noted that when
the heat was disconnected the tenn
perature of the Stahot continued to
rise for eight minutes, showing un-
usual heat storage, while the other
two irons gave off stored heat for
only four and three minutes each.
| Of course, when in use and wet
garments are absorbing and vapor-
New-York tribune., 1921-05-22
Serious Facts About Cake Chocolates
Showing Then To Be Real Foods,
Not Mere Corrections

ances and the fruit quenches thirst.
The army fought on chocolate Git
is mildly stimulating, tool, and
certainly we could we'll sustain
ourselves on pleasure jaunt,
when fighting is "verboten," it is
hoped, with chocolate and fruit.
We are accustomed to think of
the sweet chocolates as confec,
tions eaten for pleasure, and the
Puritanic reaction is to feel that
by the same token they are not
food and do you no good. Nothing
could be further from the fact.
Look at the chemists reports on
four of the leading brands listed
to-day.
To begin with, they are a con-
centrated food, only 1 per cent of
water-whereas, our foods, from
meats to vegetables, have from 80
to 80 per cent of water. Think of
what that means in the way of solid
food, providing energy for exer-
else.
And what is this 90 per cent of
solid food made up of? All three
brands (Maillard's, Peters and
Touraine) are half sugars or
more-the Touraine just half,
Maillard's 62 per cent and Peters
63 per cent, of which, howeverS
3 per cent is milk sugar, not su-
crosse, indicating that one-fourth
of this product is dried milk added
TO the chocolate,
The next largest item is the CO.
Goa fat Chocolate is half fat it.
self, and the figures indicate that
some extra cocoa fat is put into these
cake chocolates. The Touraine had
New-York tribune., 1921-05-22

Ystrange maids. but hospitable in
stincts:
Clam bouillon with paprika cream
or jellied tomato bouillon or fruit
cup.
Lamb chops, new green peas and
potato chips, or chicken la king
(chicken creamed with mushrooms
and pimentos and served on rice)
Cheese biscuits are especially good.
For salad course, a tomato jelly
cheese salad is very nice to serve
after the chops.
Nothing could be better or simpler
this time of year than to order plain
vanilla cream or frozen BASTARD and
serve fresh crushed Strawberries
with it. Macaroons and demi tasse.
A few other suggestions along
this line follow:
No.
Bouillon Gellied or hot) and sal
tines.
New-York tribune., 1921-05-22

centrated sweet, but the special
food value of an egg is entirely
different from that of chocolate, it's
body building value is much
greater, it's energy value less. We
could not grow children or restore
consumptives on chocolate as we
do on eggs.
1t is to be regretted when per-
fectly true food facts are misinter-
preted in this way as to their eff
fects. We do not recommend re-
placing the breakfast egg with
chocolate almond bars. We do
back them with enthusiasm as a
wholesome food confection for
growing, running children eight
years old and over; for the exer-
cising adult, the pedestrian and
general picknicker.
New-York tribune., 1921-05-22
Some Special Correspondence From

Shad roe, asparagus on toast, or
stuffed potatoes, or Saratoga chips,
rolls, radishes.
Sliced orange salad, garnished
with pecans or black walnuts,
French dressing, bread sticks.
Vanilla mousse, coffee, mints.
No. 2
Mixed fruits served in orange or
grapefruit, on bed of green leaves.
Creamed chicken in pate shells
{purchased); fresh green peas,
stuffed olives, Parker House rolls.
Radishes and salted almonds.
Tomato jelly salad served with
and saltines.
New-York tribune., 1921-05-22
Simple June Luncheons and
A New Maid From Finland
TNEAR INSTITUTE:

FEAR INSTITUTE:
Will you kindly suggest a
luncheon for eight women to be
given early in June?
would like menu most of which
could be prepared the day befoSe.
The reason for this is my maid is a
newly arrived Finn, and not capable
of most reliable cooking.
New York. Il. w.
And we suggested these menus.
They may help others who have
New-York tribune., 1921-05-22
The Stahot

THE Stahot proclaims its appeal
in its name, since it ernbodies an
entirely new feature, namely, the
use of soapstone as the heat reser-
voir or retainer, above the sole of
the iron, instead of an iron casting,
as is usually the practice. This soap
stone block is shaped like the outer
shell of the iron; cemented into it's
lower face, in a groove shaped like
figure eight, are forty-two feet of
coiled heating wire. The two con-
tact posts are cemented rigidly into
the back of the block.
The handle is of dark blue enamel
5k inches long and the plug guard
Is SO shaped and attached (riveted
at one end to the shell, the other be-
ing held by the handle bolt) that it
tTested and endorsed IN The Tribune
New-York tribune., 1921-05-22

Strawberry shortcake (bought
sponge cake split to make two lay
ers, with crushed strawberries be-
tween, garnished with whipped
cream and whole berries.
Coffee. crystallized ginger and
mint leaves.
New-York tribune., 1921-05-22

I'VE are alsoays glad TO ansWer IN
quiries of any kind touching on house
hold equipment, the nature and quality
Of trGdemerked foods, cooking difficulties,
defaite recipes, dietary problems, etc. In
uriting attcays giVe gostr name Gad ad-
dress; though ace may print your letter
sps s0aast you to get an amssced By mail
Editor
New-York tribune., 1921-05-22

| that needs extending and provides a
fancy salad with no work at alD +.
This is an imitation of the expensive
barbecue combination and some
may prefer it to the original idea.
A bread or rice pudding is much
improved by layer of jam between
pudding and meringue, the more
acid and more characteristic logan
berry being the better for this pur-
pose.
These are some of the reasons,
at this time of year, when the home
preserves have run out, and the
fresh fruits aren't quite in, why
commercial jams have a special in
terest for the hoasekeeper and a
special service to offer her.
New-York tribune., 1921-05-22
A Westinghouse Iron


HH1S iron is of conventional make.
being conspicuous for the good
materials used in its construction
rather than for any special points in
design. The weight is 6 pounds 2
ounces, with large ironing surface
(71s by inches, or % square
inches), owing to the fact that the
shoe plate is fared at an angle of
As degrees. The casing is highly
finished, the corners are rounded,
and the handle of black enamel is
8 inches long and tapered to fit
the hand. The cord and plug guard
are not of as high quality material
as the rest of the iron, and the plug
gets hot, which makes it difficult to
disconnect while in operation unless
the socket switch is used.
The technical tests with the iron
showed very good efficiency. Ironing
temperature $3.50 degrees) was
reached in ten minutes and 500 de-
grees in 1916 minutes, which is quick
work. After disconnecting the cur
rent the temperature continued to
rise for four minutes, moderate
heat retention which would be ex-
pected from the quick heating up. It
costs cent to bring the iron to
working temperature and about 5.8
cents to operate an hour on steady
full heat.
The handle does not get uncom-
fortably hot when in use, but does
heat to 1876 degrees when left on its
horizontal stand until the sole is at
New-York tribune., 1921-05-22
Two Jams Good to Have
Even in the Springtime

OUR faces are turned toward the
fresh fruits now, but even so
peaches will not be plenty for sew.
eral months yet and loganberries
are never plenty and are very dis
New-York tribune., 1921-05-22
A Meat and Lobster
Savory i'm the Can

DOTTED ham is such an old stand
by that we are apt to forget it
for newer friends. And Furthermore.
some people with no imagination
see in potted ham nothing but
possible sandwich filling. Now it is
New-York tribune., 1921-05-22
Electric Irons With Special Features Ready Summer CAMPAIGN
N ELECTRIC iron is a got

A N ELECTRIC iron is a good
a thing any time of the year,
but it is especially grateful in
the season of high temperatures and
large quantities of washable clothes.
These three models are quite dis
tinctive, and each has special points
to recommend it.
New-York tribune., 1921-05-22
THE Redtop

4 III T. IL edtoP
b asts Of
three heats for
iro ming light
silks or heavy
bedding, and the
Westinghouse is
an orth o do1
iron, aceH BAL
anced and made
Of su superior
materials
New-York tribune., 1921-05-22

Tested and endorsed IN The Tytbu,,e
instituted
New-York tribune., 1921-05-22
Chocolate as Food

Sweet eating chocolates are Solid
food, not confections, and the
flavor is decided, not merely a
sweet. Try a crisp cracker with a
piece of sweet chocolate and an ap-
pie or orange for a walkers we'll
balanced ration, and see how salts
flying it is in every way. 1t bal
New-York tribune., 1921-05-22
We Clean Woodwork i'm Kansas !;
What Can We Do for You? ?

TRIBUNE INSTITUTE:
/ think it was two years ago,
at housecleaning time, that I cut
from your Institute pages an article
New-York tribune., 1921-05-22
~ySHE desire for "quick foods
! becomes greater as the
J. weather gets warmer, and

FNAnE ASSl1e &oA Q1lIA AQDUS
! becomes greater as the
J. weather gets warmer, and
nat only picnic emergencies arise,
hus both indoor cooking and eating
make less appeal. Lighter foods
and more savory ones are the order
If the season. Baseball and mo-
toring, boating and walking tend to
make meals a movable feast, espe-
sally the meal that dares to COM
note with the sunsets and to fall i'm
tbe midst of the saved daylight, I"
making q long twilight out of doors
possible If one is not too conven-
tional about dinner. More casual
meals, served out of doors, a-wheel
or a-foot, will be better for body
and mind. We can well stop eating
FOR fun, eat to live and find time
TO enjoy the living and just sitting
in the sun" There is probably no
lesson that strenuous America
needs to learn more.
Fresh fruits and cream, good
bread and butter, afford q basis for
meals without cooking, and then
YOU can safely turn to ready-to-
use foods to fill out the menu and
substitute fresh air for fresh vege-
tables on one or two days a week.
New-York tribune., 1921-05-22

rest is not very broad, however, and
care must be taken not to upset the
iron. Efficiency and economy are
both served by the three-heat
feature.
New-York tribune., 1921-05-22

(Tested and endorsed IN The Tribune
Instituted
News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1921-06-01
Death of Oliver A. Emerson

Oliver A.onzo Emerson, who has been
in feeble health for some time, died from
an attack of heart asthma on Tuesday
morning at the home of his son, Frank
Emerson. on Pleasant street. He had
been confined to his bed only few days.
Funeral services were held at the house
this afternoon at p. M, the Rev. E. E.
Fender of the Advent Christian church
having charge CT the ceremony and burial
was in the family lot at Hyde Park Gene
terry beside Mrs. Emerson who died some
years ago.
Mr.. Emerson was the son of StiIman
and Nancy Emerson, and was born in
Hyde Park seventy-four years ago. In
1870 he was united in marriage to Mary
Jane Gardner of Comington, Conn.,, and
the couple spent nearly their whole lives
in Hyde Park. Three children we're born
to them, Frank L., of this place, with
whom the father made his home, Fred NJ,
deceased. and Ned E., of Springfield, Mass.
Mr.. Emerson was man of pleasing per
sonality, and while his poor health had
Kept him from taking an active partin viii
lage affairs since coming to Morrisville to
reside, he has made many friends who will
sincerely regret his passing,
News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1921-06-01
w. F. M. S.

The May meeting of the Woman's For
eign Missionary Society of the Methodist
Church. was held in the vestfy last Thurs
day evening following the prayer-meeting
with large number present.
The topic was THE Travels of the
Book and after the prelimerdaries, bust
ness, etc., a very interesting and enjoyable
program was presented by the leader,
Mrs. Best, assisted by her Sunday School
class of young girls.
The program was in part as follows:
Vocal duet by Miss Nita Ellis and Mrs.
Bernice Burnham.
Reading, "A Story of Tithing," Mrs.
Sarah Johnson.
Recitation, Katherine Lyon and Anna
Farr
Song, Mrs. Best's Class
The Founding of the Bible Societies." by
Mrs H. A. Parker
A very interesting feature of the pro-
gram was the closing number a short play
showing the duty and privilege of member
ship in the W. F. M. S. given by the
Misses Stella May Howard, Harriet John
stone, Doris Atchinson and Ruth Lawson.
The parts we're we'll taken and reflected
much credit npon the girls and their
teacher.
News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1921-06-01
MORRISVILLE

Mrs. Bertha Page of Franklin, N. H.
called on friends in town Sunday.
John r. Child of Boston spent Sunday
and Memorial Day with Mrs. Child here
J. H. Clark of Hardwick and M. Glee
Towne of this place we're in Burlington
Saturday to attend the U. V. M.-Boston
University ball game.
Mr.. and Mrs. Frederick Churchill Of
Johnson have been recent guests of the
formers parents, Mr.. and Mrs. Frank
Churchill of Elmore street.
Miss Fay Bates is convalescing slowly
from her recent painful accident, when
she fell on the granite steps of the Morris.
vile Fruit Company's store, tearing the
liganents of one ankle, and suffering sew
eral bruises.
The o. D. Club, consisting of six little
girls, held candy and ice-cream sale on
the lawn at the G. M. Powers residence
on Saturday afternoon, realizing $11.00
from same Half this sum will be sent
for the relief of starving Chinese children.