davidaulloa/AmericanStories huggingface dataset:
Gunnison news-champion., 1921-11-18
HIGH SCHOOL ALUMNI 10
DEDICATE NEW BUILDING

With the announcement that the
new High School building is COM
pleted and accepted BY the Board. ths
Cunnison County High School Alum
nj association Is making plans for Q
reception and dedication ceremonies
IN the near future.
A meeting Of al Alumni 10 called
for Monday evening. Nov. q. At The
office Of the County Supt-. from !
to 8, Ut which time snese plans will
be discussed. Election Of officers will
be held At this time.
Gunnison news-champion., 1921-11-18
RIFLE CLUB TO
HAVE A MATCH SUNDAY

The Gunnison Rife Club has &C.
cepted 4 challenge from . group ef
Salida and Sargents rifle experts.
mostly railroaders working over Mar
shall pass, for . match ut SarIents
Sunday. to be followed by . turkey
shoot.
The Rifle Club held . meeting ct
the court house Tuesday night and
decided to re-enter the National Rifle
association again this year. III N. B.
A. comprises about 80 eluha thFuout
the country, and in the two prsvicas
years contested, 1917 and 1919, III
Guniscn club finished well up in the
first division. The basement Of the
new Buick garage is to be hxed up fol
their indoor range this winter.
Gunnison news-champion., 1921-11-18
JAMES GAFFNEY DIES AT
COUNTY HOSPITAL TUESDAY

James Gaffney. for SO years we'll
known resident Of Gunnison county.
passed away at the county hospital On
Tuesday afternoon, at the age Of "a,
Of cancer Of the eye.
Mr.. Gahney was born in England
In 1874 and in 1888 came to Gunni-
son county, where he has since resia-
ed. He was well known at Crested
Butte and Baldwin, where he mined
coal for years. His wife died several
years ago at Crested Butte and was
buried there. He was admitted to The
county hospital in 1916.
Rolla K. Cooper Of Denver, Former
ly Of Montrose, visited friends in town
over Armistice Day.
Gunnison news-champion., 1921-11-18

The Stork left ten pound boy ct
the home of Mr.. and Mrs. Fred VIII
son at Powderhorp on November ilth;
Mr.. and Mrs. Gail Moore yesterday.
The bird also visited Parlins, leav-
ing q 7s pound baby giri each at the
home Of Juan Quintana and James
Correli last week. Congratulations.
Gunnison news-champion., 1921-11-18
General storms Were Lisht Here

General Storms Were Light Here
A general storm has been sweeping
the central states, but 20 far has
treated US very reasonably in Colcra..
do, aitho Denver and vicinity had
some snow. Letters from Michigan
report q foot of snow in Grand Rap
ids. Western Colorado caught 1t yes
teriay, but skies are now apparently
clear and our streets are bare. Re
ports have il that Montrose got Q
foot of snow.
Gunnison news-champion., 1921-11-18

Henry r. Lake Jr., accompanied by
his son, Rial. and by Donald Mckee,
drove last Friday to Delta 70 re the
football game, and returned Sunday.
Gunnison news-champion., 1921-11-18

The Thanksgiving Ball is TO - CIV
en- by the local post Of the LeRioa On
Thursday evening, November ~
Gunnison news-champion., 1921-11-18

Mrs. s. P. Spencer went over q
Mn. a. r. Ncwels. being in following
convaIescine fFom scarlet fever.
Gunnison news-champion., 1921-11-18

Mrs. Elizabeth Palmer; mother of
=. G. Palmer, suffered = hard fan a.
Monday, erushing hss 1nee. 9he W.
visiting her scn, Denver Hichnrllson, at
Hutchinson, Kansas. No details are
available ct present
Gunnison news-champion., 1921-11-18

~ - uuu1DauuD
- 0u1nnosnn 0DunoDk
os0Dsesse Vouol1nne
New-York tribune., 1921-03-13

prika and fit into oiled individual
baking dishes. Fill with the fish
mixture, cover the top with buttered
bread crumbs and bake in a hot
oven for twenty-five minutes.
The Drowned salt cod on potato
scones is particularly good dish
and rather novel For the scones
rub into a cupful of flour that has
been sifted with a teaspoonful and
half Of baking powder and half a
teaspoonful of salt, half cupful of
mashed potatoes and tablespoon
full of shortening. Moisten to soft
dough with cold milk, cut in tri-
angles, after rolling out, and bake
on creased griddle. Split open,
spread with softencd butter and
pour over them the folowing Pre-
New-York tribune., 1921-03-13

Milk is the deadly enemy Of good
coffee. Fragrant, golden coffee
should have conspicuous place in
all the learned treatises on How to
Hold a Husband" and the self-sup-
porting bachelor girl certainly
earns a good cup for herself. Wom-
en- do not feed themselves we'll
enough, by the way.
To get the least tannin and the
most aromatic qualities filter your
coffee.
To make it the easiest way. re-
quiring the least attention, perco-
late. (Longer contact with water
below the boiling point in this
method extracts more tannin than
by filtering. 1t makes a good cup.
but not the best.)
Old fashioned boiled coffee (cspc-
cially if an egg is stirred in with the
New-York tribune., 1921-03-13
Tea Maxim.

Orange Pekoe is not the only tea
grown-though one mignt Judge so
from the frequency with which one
hears it ordered in tearooms and
at hotels. Nor is Orange Pckoe
variety of tea. 1t simply means the
younger leaf near the end of the tea
spray, and the flavor differs widely
with the country where it is grown
and with the altitude. The higher
the altitude the higher the price and
quality. Flowery Pekoe made from
the end leaf and bud is the choicest
but seldom sent to our market. Or
ange Pekoe is the next. Black and
green tea are grown on the same
bush, the difference being in the
curing. Most Of the package teas
are blends made by the distributor.
One teaspoonful of tea to each
cup of freshly boiling water is the
average to use. Let this steep three
to five minutes, then pour off from
the leaves Onto another hot pot if
it cannot be served at once). For
longer sleeping or barbarous boil
ing of tea would bring out the tan
min and its bitter taste.
AS with coffee, use more tea If you
would have it stronger. Do not let
New-York tribune., 1921-03-13

Skin and clean two cells, weighing
pound apiece, extracting all the
fat from the inside. Cut into pieces
about an inch square and put in a
kettle with two quarts of water, a
slice Of minced onion, half q bay
leaf, salt and paprika to taste. a
stalk of minced celery and two sprigs
of minced parsley Cover and stew
slowly for about one hour and a
quarter. Then strain and take out
the pieces of eel. Add to the
strained stock one pint of small
stewlng oysters with their liquor
and reheat until the edges of the
shellfish curl. Add one small cup
full Of the eel pieces, one large cup
full of rich milk and thicken by the
addition of a tablespoonful of flour
blended with two tablespoonsful of
butter. Stir constantly until the
broth boils again and serve very hot
O'Brian Potatoes
Use the small new potatoes. cook
with the skins on and when boiled
New-York tribune., 1921-03-13

cane that every old-time Irishman
carried) shape them from light
bread dough, affixing d knob on one
end; brush over with melted short
ening, and when they have doubled
in size bake like bread sticks in a
moderate oven
The blarney stones are large
pltted olives and "the cup that
cheers" is delicious iced tea punch,
blended with mint and iced ginger
ale.
For the dessert course provide
chocolate ice cream and have it fro
zen quite firm. With the aid of
chilled butter paddles shape into the
form of potatoes and simulate the
potato eyes with bits of blanched
almonds. Serve on lace paper
dojlies. Rightly made, these cannot
be told from the vegetable, and they
may be prepared at fraction of the
cost Of cream in fancy forms, or
dered from a caterer.
The following recipes belong dis
New-York tribune., 1921-03-13

through the filter more than twice:
once is best. If served at once it
will be hot enough, starting with &C
lively boiling water. II you reheat
do not boil, or flavor and fragrance
are lost.
Pcrcoldted Cofec.-The machine
does all the work after measuring.
Do not let it ''perk" more than ten or
fifteen minutes. If more body and
strength are wanted, use more coffee.
Boiled Cofee-If you would have
clear boiled coffee save your egg
shells, but wash them carefully be-
fore the eggs are broken. 1t is the
little albumen (egg white) which is
left in the she'll tat does the clear
ing. Crush the shell while mixing it
with coarsely ground coffee and a
few spoonsful of water. Use two
level tablespoonsful of coffee to
each cup of cold water. Bring this
to the boil and cook for three min
utes. Or use boiling water and boil
Tor five minutes. Settle with dash
Of cold water (about two table
spoonsful to each cup) to settle the
coffee grounds. Set on the stove
where it will keep hot, but not SIM
mer, for ten minutes. This gives
neither so healthful nor so delicious
a cup as tiltering, however, in the
opinion of experts. Clear boiled
coffee is obtainable without the egg
by dashing in q auarteg eupful Of
New-York tribune., 1921-03-13
Savory CLANS

Clean a pint of CLANS and sepa-
rate the hard and soft parts. Chop
the former very finely, add to two
tablespoonsful of heated oleo and
cook, stirring constantly, for three
minutes. Stir in two tablespoonsful
Of -four and add slowly one cupful
of milk, one-quarter Of a teaspoon
full Of salt and the same Of paprika.
New-York tribune., 1921-03-13
Week of Fish and Potatoes With a St. Patrcls Day Par

and three tablcspoonsful of shred
ded 'snoked beef soaked for ten
minutes in tomato catsup to cover.
Add the catsup with the meat and
season with a quarter Of a tea
spoonful Of paprika, salt if needed,
one-quarter Of minced onion and
a tablespoonful Of chopped parsley.
Turn all into a hot frying pan hold
ing two tablespoonsful of melted
bacon dripping, stir for a couple
minutes and brown on the under
side. Serve inverted on hot plat
ter.
For the baked tomatoes with
shrimps, prepare a mixture of sea-
sored creamed shrimps. Scoop out
the centers from medium sized fresh
tomatoes, sprinkle with salt and pa
New-York tribune., 1921-03-13
Chocolate or Cocoa

Food beverage" is much abused
lefm' but cocoa earns it. Unlike tea
and coffee, whose only food value
les IN the sugar ard cream. which is
added, these beverages are both nu-
trltlous and mildly stimulating
though the latter effect is not so ap-
parent as in coffee and tea. They
contain more milk, besides being
more nutritious in themselves.
The difference between chocolate
and cocoa lies in the fact that about
half of the cocoa butter has been
removed from the latter, therefore
1t is not so rich, and more suitable
Tor morning use or for children and
invalids.
New-York tribune., 1921-03-13

tin box. The good part of coffee is
volatile and age does not improve it.
Find out whether you like a light
roast or a medium or a heavy roast
these change the character of the
drink decidedly. If you buy the
coffee in the bean and grind it lust
before making you further increase
quality.
The matter of blends and brands
Of coffee is shrouded in mystery
one can only tell by experiment
which one is liked best. Get some
coffee man to take you into his con-
tidence and find out what coup quail
ity" you prefer and how to get it.
1t is a big question, but worth study
ing.
Serve coffee with real cream,
whatever other economy that may
involve. Otherwise drink it black.
New-York tribune., 1921-03-13
Buying and Handling

Just at this season the careful
home caterer should use the new
Southern potatoes for plain boiled
and the older ones for recipes call
lng for the introduction of sauces, or
when they are to be mashed or
baked. Always cook the new pota-
toes with the skins on, first peeling
a small ring around the center, and
cook in boiling salted water. Old
potatoes should be thinly pared and
soaked in cold water and then
treated as new potatoes.
When sprouts appear on potatoes
Gas they are apt to do now rub
them off Immediately. The starch
of the tuber is their food-the po-
tato being a storehouse of starch for
the nurture of the sprouts.
Always drain off the water from
potatoes the moment they are
cooked, then sprinkle with salt, cover
with a folded towel and let stand in
(, warm place for three or four min
utes. The result will pe snealy, dry
potatoes under all circumstances.
The first requisite with fish is
freshness, and as soon as it arrives
from market wash quickly in cold
water, removing every particle of
blood; dry and place as near the ice
as possible In drying all fish, in
Guiding oysters, soft paper toweling
is recommended. 1t not only does
the work thoroughly and well, but
there is no "fishy" cloth to boil out
and wash afterward.
Meat is used for only three Of the
New-York tribune., 1921-03-13
Raw Potato Fritters

Crate one-half pound Of peeled
raw potatoes and add half minced
white onion, half a teaspoonful of
salt, a quarter Of a teaspoonful
each of celery salt and paprika, one
lightly beaten egg, two tablespoons
full of cold milk and sufficient flour
mixed with one teaspoonful of bak-
ing powder to form a drop batter.
Drop by the spoonful into deep, hot
fat and fry like crullers. Drain on
brown paper before serving
New-York tribune., 1921-03-13

this to the boiling point and beat
for two minutes with Dover egg
beater- The beating is essential
since the cocoa is only one-third SOL
uble and when not boiled the nlx-
ture lacks body and smoothness pn'
less beaten. 1t is safer 20 hcststae
milk in double boiler. where L
cannot possibly boil, if YOU are al
the same time preparing other
dishes. Boiled milk is very cor
stipating.)
New-York tribune., 1921-03-13
Unusual Recipes for Using
Everyday Fish and Potatoes

soft part Of the CLANS and turn intc
buttered scallop dishes. Sprinkle
with third of a cupful of finely
minced celery, dust with buttcrcd
crumbs and lay over each a thin
slice of bacon. Bake twenty min
utes in hot oven.
Potato Stew With Cheese
This is sufficiently hearty for the
main dish of a meal. Cut two
ounces of salt pork into dice and
fry until Drowned, then add half a
cupful Of chopped onions, two
ounces of diced celery and cook
until softened. Turn all into a ket-
tie and add five peeled and sliced
potatoes, two quarts Of water, salt
and paprika to taste and bay leaf
Simmer slowly for forty minutes
take out the bay leaf and add a cup
ful of milk and a tablespoonful and
a half of -four, blended with little
cold water. Let boil again, add
two tablespoonsful of tomato cat
sup and tablespoonful of chopped
parsley. Serve with couple of
spoonsful of grated cheese sprinl1led
ONpr 0opb cc,y-i,,o
New-York tribune., 1921-03-13
Erin-Co-Braeh Cake

Use for the ingredients six eggs
the weight Of the unshelled eggs in
sugar and half of their weight il
sifted flour, with half a lemon, tht
juice and grated rind. Beat th'
yolks Of the eggs until lemon colored
add the sugar and beat until verl
light. Next add the lemon Juice anc
rind and the beaten egg whites, thai
have been whipped as stiff as pos
sible. Lastly fold in the flour. siftec
three times. Bake in a moderate
oven and ice when cold with
pistachio frosting colored green.
New-York tribune., 1921-03-13

HNHE following menu will be
E found suitable for either a
luncheon or supper party
that the hostess may be planning,
whcrewith to celebrate the day of
the patron saint of Ireland. and, as
the colors of yellow and green are
particularly appropriate to the early
spring season, the table may be
abloom with tulips, ionquils or
daftodlls interspersed with pussy
willows and fcathery greens.
ST. PATRICK PARTY MENU
"Sarpint' Soup ShilIaIahs
Celery BIarney Stones Salted Nuts
Broiled Pork Tendcrloins
O'Brian Potatoes Green Peas
Shamrock Salad
Fruit of the Sod Erin-Go-Brayh Cake
\ Cup That Cheers
The "Sarpint' soup is made from
a combination of stewed oysters and
cells and is most delicious. In max
ing the shillalahs Ca stout, lnobbed
New-York tribune., 1921-03-13

HESE recipes are only seven
out Of possible hundreds, but
they will serve to stimulate
the imagination, which may balk
when confronted by fish and pota-
toes, and to suggest new fields to
conquer, as we'll as furnishing appro-
pirate and economical foods for
this week Of Lent.
Baked Shad With Grape Juice
Wash and wipe the fish and fill
with a stuffing made from two cups
full of grated bread crumbs, two
tablespoonsful Of melted bacon fat,
one tablespoonful Of chopped pars-
ley, half a cupful Of chopped sautcd
mushroom, salt and paprika to
taste, the juice Of quarter of a
lemon and half teaspoonful Of
powdered sweet herbs. Sew up the
fish, lay on buttered baking
sheet and place in a pan. Bake
about one hour, basting with lit
tie bacon dripping mixed with boil
ing water. For the sauce strain the
liquor in the pan, reheat with two
tablespoonsful Of mushroom catsup
and add one tablespoonful of
Worcestershire sauce, one cupful
Of grape juice, one teaspoonful of
lemon juice and a little Drowned
-four mixed with cold water. Stir
constantly until the sauce bois and
is smooth.
New-York tribune., 1921-03-13
Hot Chocolate

Six tablespoonsful cocoa or lnI"
squares OF chocolate.
Four teaspoonsful sugar.
One teaspoonful cornstarch.
One cup Of water.
Three cupsful scalded milk.
Mix the first four ingredients "
smooth paste and boil thenl s'''
ring constantly for about tlYe h',
Gtes. Gradually pour N the sea-"
ed milk, bring this TO the ooii's
point then beat it with the eSs
beater for two minutes.
To boil chocolate or cocoa for ''
or fifteen minutes, with or wlFf'D,
little cornstarch, gives body 81
richness, and is to be recoaine''as
for special occasions <
New-York tribune., 1921-03-13

grounds) gives a full-bodied coffee
of good flavor, but again extracts
more tannin than the filter,
The ideal way to add strength to
coffee is to use more coffee, not to
boil it longer or filter it more times.
Use two level tablespoonsful to the
cup (measure - don't guess), and
double the amount for strong after
dinner black coffee.
The principal difference between
the three methods, so far as the
cooks part goes. is to grind the
coffee properly. For filtered coffee
it should be finest (but not so fine as
to "cake"-i. G., pulverized to the
tineness of corn meal, not like hour)
for boiled coffee, coarsely ground
for percolated coffee, about like
granulated sugar.
Fresh water, at the fullest boil
ing point, is the live power in coffee
brewing, says Edward Aborn, an
authority on coffee making. Special
points of technique in the three
methods follow, but the preceding
considerations are fundamental to
all good coffee making.
Filtered Co6ee.-Keep the bag
fresh and sweet by letting it stand
IN cold water when not in service
DO not dry it. A sour bag will ruin
The coffee. Never put the coffee
New-York tribune., 1921-03-13

cut in half. Prepare for pint 0
the cooked potatoes a large cupfu
Of rich cream sauce, to which ha
been added a chopped green peppei
Greed from seeds and sauted with
out coloring in one tablespoonful O
oleo), quarter of d minced whit
onion, treated in the same way on
tablespoonful of shredded parsle!
and salt to taste. Add the potatOe.
TO the sauce, set over hot water L
reheat and serve.
New-York tribune., 1921-03-13
Breakfast Cocoa

(AU measurements are leueD
tablespoonsful cocoa.
4 teaspoonsful sugar.
1s cup boiling water.
cups milk (scalded).
Stir together the sugar and cocoa.
then into this pour the boiling
water. Cook several minutes until
thick and we'll blended, then gradu-
ally add the scalded milk. Brine
New-York tribune., 1921-03-13
The Market List

Supplies for the week will in
clude at the butchers two ounces
of smoked beef at a cents an ounce,
one pound Of stewing lamb for %
cents, half a pound of bacon at AZ
cents pound, one pound Of stew
ing veal for rs cents, two veal kid
neys at 12 cents each, one pound
Of chopped beef for 40 cents, one
pound of salt pork for 35 cents
and three-quarters Of pound of
sausage meat at 40 cents a pound.
At the fish market, one roe shad
(about three pounds and a half ,
$1.20, third Of pound of smoked
herring for 10 cents, one pint Of
stewing CLANS for 80 cents, one
pound and a half of smelts at 35
cents a pound, one can of shrimps
for 40 cents, one dozen oysters for
% cents, half a pound of salt cod
for Is cents and pint of scallops
for 40 cents.
Marketing for four persons should
run at the following approximate
figures (estimate does not include
H. L. x,nol ,- :,
New-York tribune., 1921-03-13

pare a highly seasoned cupful of
brown sauce and add one chopped
hard boiled egg, one tablespoonful
OF chopped parsley, one tablespoon
ful of Worccstcrshire sauce and
one-half pound faxed salt cod
Stand over hot water for fifteen
minutes. Use no salt in making
the sauce.
New-York tribune., 1921-03-13

1t stand on the leaves. Have the
water at Jumping boil.v Use
china pot, not a metal one.
New-York tribune., 1921-03-13
Baked Stuffed Smells

Remove the tails and heads from
twelve large smelts and take out
the backbones. Wash, dry, dredge
with salt and paprika and stuff
with a dressing made from a small
cupful of bread crumbs, salt and
paprika to taste, two tablespoons
full Of lemon juice, one tablespoon
full of Worcestershire sauce, three
tablespoonsful of melted oleo, half
teaspoonful of grated onion and
two tablespoonsful of finely minced
celery tops. Place in an oiled pan,
bake for eight minutes, closely Gov
cred; then uncover and dust with
buttered crumbs. Bake until we'll
Drowned and serve, garnished with
lemon points and crisp cress.
New-York tribune., 1921-03-13
By Virginia Carter Lee

III 9TH fish and potatoes are edi-
~ bles so particularly adapted
to the planning of the Lenten
menus that the meals for the conf
ing week have been arranged with
these foods used with variety.
1t has been said that potatoes may
be prepared in over two hundred
different ways, and as the various
kinds of fish and shellhsh lend them
selves to even a greater number of
dishes, there need be no monotony in
a fish and potato ration.
New-York tribune., 1921-03-13
Cooking Suggestions

To prepare the smoked beef and
potato hash use one and one-half
cupsful of chopped cooked pota-
toes, one chopped hard boiled egg
New-York tribune., 1921-03-13

dinners during the week and the
cheaper cuts have been utilized. This
helps to equalize the expense Of in
dulging in shad, shad roe, mush-
rooms and kindred delicacies. 1t is
better economy when purchasing a
roe shad to use the roe for subse-
quent breakfast or luncheon, as the
fish is generally OF sufficient size to
provide a delicious meal bv itself.
New-York tribune., 1921-03-13

cold water and being careful not to
shake or jar the pot.
New-York tribune., 1921-03-13
Potato Chocolate Cake

Cream third of a cupful of but
ter Cor other shortenng) with half
cupful of sugar. Beat the yolks
of two eggs until lemon colored, add
another half cupful of sugar and
combine the two mixtures. Next
add half cupful of hot mashed po-
tatoes, one ounce of melted, un-
sweetened chocolate, one-ouarter of
a cupful Of milk, half teaspoonful
each Of ground cinnamon and mace,
one cupful of flour sifted with ono
and three quarters teaspoonsful of
baking powder, the stiffly whipped
egg whites and half a cupful of
chopped walnut meats. Bake in a
loaf in slow oven. Frost when
cold with boiled frosting. This
makes a rich, moist cake.
Deviled Scallops
Wash and drain thoroughly one
pint Of scallops; dip in melted
bacon fat and then in seasoned
-four. Turn carefully into an oiled
baking dish and add sufficient thick
tomato sauce to nearly cover (about
one cupfuD. Add few drops OF
lemon juice, a tablespoonful OF
chopped parsley and a quarter of &
teaspoonful of kitchen bouquet
Cover over the top with crushed
New-York tribune., 1921-03-13
,<To GOOD Coffee, Tes and

case"," s""' rssss s'''''' ;ns Tea second s"s
guidepost to good cookery.
.-ecause there is no recipe for these
drinks some apparently think there
IS nothing to know about making
them. This is just where skill and
technique, temperatures and guam
titles and general principles count
the most
Coffee is so delicious when made
lust right, and so many atrocities
are committed in its name; tea may
be wormwood or fragrant, deli
cate brew, and cocoa a nondescript,
stringy, half-mixed affair, or
creamy, delicious blend.
Coffee Considerations
First catch your coffee. BUY it as
freshly roasted as possible or in
New-York tribune., 1921-03-13

dried bread crumbs, dot with bits of
butter and bake about twenty-five
minlIteS
New-York tribune., 1921-03-13
'Sarpint'' Soup

.inctively to March the seventeenth