davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-01-09
Heard lin Food Circles

fined diet The article concludes in
tins Way-and the matter is well
worth the attention Of every one.
and especially of mothers. that they
may invest their money ir the right
foods instead Of in dental bills:
"Whcn VIC consider that city milk
has the lowest amount Of fat al
lowed BY law, that butter substi-
tutes are extensively used. that our
flour is deficient in water-solublc
vltamines. and that we DO not have
an abundance of fresh and raw veg
ctablcs VIC can readily see that there
is considerable ground for the be
lief that not only for full growth
and development, but for sound
teeth. full quota in our diet Of
Misunderstanding foods is essen
tial."
And these vitamincs arc fur
nishcd by whole milk, fresh vcge-
tables, particularly the green. lcafy
varieties cabbage and spinach) =.
fresh fruits (cspccially oranges and
tomatoes) and whole grains (espe-
-cially wheat(. See that they are on
your market list in abundance,
Tho Fskimos and the Filipinos
arc noted for their perfect teeth.
Swedish girls who come to this coun
try with good teeth proceed to lose
them, so dental records say: hence
it is concluded that our ovcr-rotiped
foods arc at least partly to blame
for the poor teeth Of the civilized
man.
And when tooth paste offers
itself as euro or a preventive for
pVorrhea, or Il general savior Of
teeth. don't depend on it, No mouth
treatment can do moro than humbly
assist In the prevention or amcliora
tlon Of tooth decay by keeping teeth
New-York tribune., 1921-01-09
The \itamin Versus
The Direful Dentist

DR. HOWE, Of Harvard. IN The
Journal Of Home Economics.
brings proof TO show that if We had
natural. vitamine- rich diet we
could get along with fewer dentists.
IN his experiments every effort
VAS first made, by feeding starches
and sugars and also micro organ
isms isolated from decaycd teeth, to
produce decay in the teeth Of guinea
pigs. No results were obtained from
either fermentation in the mouth or
from Infection.
When. on the other hand a fat
free and vegetable free diet was fed
(sklm milk and rolled oats> symp-
toms developed so acutely that or
angc Juice had to be given to keep
the ANIMALS alive long enough to OBJ
serve the effect on their teeth The
orange juice Immediately revived
them, and then minute amounts of
carrots and lettuce were given.
On this diet three types of teeth
degeneration we're produced loosen
Ing Of the teeth with symptoms Of
/ pyorrhea; the teeth Of tho Young
were dccalciiicd and broke easily.
irregular teeth, malformed, were
produced in tho Young.
Plainly. butter fat in abundance
/ the minerals Olmc cspecially) of
pure raw milk and whole wheat arc
/ most essential in tho building and
maintenance OF our teeth. Authori
/ ties are quoted to the effect that the
Highlandcrs OF Scotland have good
teeth, due to their simple dict OF
natural fooda. while the Lowlandcry
heve bad t~eth because Of q moro re
New-York tribune., 1921-01-09

tables are tender add a few drops
each of kitchen bouquet and Wor-
cestershire sauce and stir in for
each cupful a chicken bouillon cube
Reheat and add half cupful each
Of drained canned peas and tiny
string beans. Add extra salt and
paprika to taste. A little grated
cheese may also be busted over the
top Of each portion.
For the thicl, vegetable soup
(without meaN wash and dice a
quarter of a cupful each of potatoes,
carrots, turnips and cabbage. Cook
the vegetables in two cupsful of
water to which teaspoonful and a
New-York tribune., 1921-01-09

-. ~ and 50 y
Ca,', ,@', W. 'V.'4 49, .....,'. ,coooeratu,
i'' even . '''e h. doa
AGAIN '''e ',''''' o... and
means mpen-'ne less ''0us @a+,er,
more eS - s.
no,,ld i've str.
,'' ''' ,... take up
''''0 N' +so -, her. vi
+r,',,,r ,on1,.,o,s arc the sane,
New-York tribune., 1921-01-09
By Virginia Carter Lee


COUP Is probably the most Yer
satile of all dishes, for it can
~ be made in so many different
ways. either to fit in and balance out
menu, as q thin, pleasantly sea
oned beverage with which to begin
substantial dinner, or as hearty
,ovder or PURGE that may form the
ain course of the home luncheon or
pper.
Soup to be good must first of all
We pronounced flavor. 1t should
very we'll seasoned and always
we'd as hot as possible. Its nour-
,ing properties will be governed
the amount Of vegetables that it
,rtains, the meat essence which
imulates digestion. the legumes
such as dried peas, beans and len
Isl that furnish muscle making
roperties, the grating Of cheese. as
used in Italy, which supplies q
:ertair amount Of protein, or it may
De reinforced by milk or eggs, both
concentrated food in themselves
Then, too. most Of the heartier soups
contain considerable portion Of
cooked cereals in the form Of rice
tarley, tapioca, spaghetti or maca-
roni. all Of which add greatly to The
food value Of the dish.
General Directions
The old-faehiOned stock not Dlts
New-York tribune., 1921-01-09

among the gods the hubbard she had
murdered Nero asccndcd the
throne and with somewhat heavy
humor, it would seem, in memory
Of his predecessors end, referred
always TO mushrooms az the "dish of
the gods.
4 French Dinner With u Nu.h.
room Motif
Casaba Melon
Mushroom Soup Saline.
Broiled Chicken
Parsley Potato Balls
Romaino Salad With Tarr.son
French Dressing
Young Creamed Carrot.
Nessclrode Pudding
Mac~roons and Ladyhngers
Cafe Noir
A melon is Just the introduction
this rich soup needs, whilo a fruit
cup would be rather too acid an,
complex in flavor, unless carefully
mixed Of grapes and sweet orange.
only.
The salad IS served with tn,
broiled chicken IN the French style
and once tried together YOU viii
never want to separate them again
The crcamed carrots. served as {
course. are just what is needed boti
for color effect and sweetness an,
warmth at this point. If thev ar,
young, sliced rather thin. and pu
INTO a real cream sauce (not a thick
ened starchy, milk paste, which to,
often Is served under this name
they arc worthy TO form cOurs,
and will be appreciated as never be
fore, their flavor being usually oh
scured by being eaten with othe,
foods. The French idea of vepeta
bic course, if tried. would do mucl
to cure rs Of our lack % apprecia
ton OF vegetable favors.
New-York tribune., 1921-01-09
Recipes for Original
Soups of High Quality


THESE are excellent soups as to
their "make-up." but remember
that the best soups need time
long, slow simmering-to be at
their best, whatever goes into them.
Westover Soup
Peel four potatoes, cut in quarters
and add four outer stalks Of celery
cut in dice. Cook in salted water to
we'll cover, and when tender rub
through a strainer. Scald one quart
Of milk with small sliced onion, re-
move the onion and add slowly to
the potato and celery puree. Heat
New-York tribune., 1921-01-09

10 cents, one pound of halibut steak
for 40 cents and one quart Of oysters
Cor their cquivalent4 for 50 cents.
For the daily supplies purchase
six quarts of Grade B bulk milk at
II cents quart, two half pints of
cream at 26 cents a bottle, two
pounds of table butter at 6S cents
pound, three-quarters Of a pound of
oleo for 20 cents, one dozen cold stor-
age eggs at Is cents dozen and
fourteen fresh eggs at $115 a dozen.
Supplies for four persons should
run at the following approximate
funrnc.
New-York tribune., 1921-01-09
New Side Lights on
The Art of Frying

WE ARE accustomed TO think
if the fat is deep enough and
hot enough OS5 degrees c. OF S65
degrees ~ all Will be we'll But
there are other points 10 he consid-
cred
II cut too thick the doughnuts will
New-York tribune., 1921-01-09

the large family) is rare institu-
ton to-day, and the home caterer
confines herself to the making of the
many varieties of bouillons and veg
etable cream soups, a thick vegetable
soup 1made without meat. or else
makes what she calls an emergency
soup. with the aid of odds and ends
of leftover meat. reinforced by
steak or chop bones and plenty of
vegetables.
New-York tribune., 1921-01-09

half Of salt has been added until
tender, and then add one cupful Of
strained tomato and enough boiling
water to make one quart; also two
tablespoonsful Of chopped onion
cooked until yellow in two table
spoonsful Of oleo Cook for ten min
utes longer and add two tablespoons
full Of caramel syrup, half tea
spoonful Of paprika, 6 few drops Of
kitchen bouquet and a scantA table
spoonful Of flour moistened with a
little cold water. Stir until the soup
rcbOils and serve Immediately.
To prepare the tomato and chick
en- boullon dissolve four cubes in a
quart Of boiling water, add two
tablespoonsful Of chill sauce and
papril1a and celery salt to taste Re
heat to the boiling point and strain.
For the forcemeat balls to serve
with it mince finely enough of the
beef loaf to make half cup. add the
grated yolk Of one hard-boiled egg
and enough beaten egg yolk to form
q thick paste that will mold. Form
with fioured hands into small balls
and fry in deep, hot fat.
The Budget
Supplies for the week Will include
at the butchers one pound and 2
half of stew'ing veal at 25 cents 4
pound, half pound Of beef liver al
Sd cents q pound, one beef soup bone
for 20 cents, two ounces Of smoked
beef at 4 cents an ounce, half q
pound Of salt pork at 80 cents a
pound, three-quartcrs Of a pound OF
bacon at 45 cents pound and three
pounds of fresh loin of roasting pork
at 3S cents a pound.
At the fish market, one pound anc
a half Of smelts at 35 cents pound
onc-third of a pound Of salt cod fo1
New-York tribune., 1921-01-09

clean. Tooth health is 5undamen
tally matter Of general health,
diet and assimilation.
New-York tribune., 1921-01-09
Thick Or Thin, Meat or Vegetable
Cream or Stock, Soup Is the
Housekeeper' Standby

three tablespoonsful cf bacon fat,
add two tablespoonsful of -four and
gradually blend with the hot soup
Season with one and a half tea
spoonsful Of salt, one-quarter Of a
teaspoonful each of celery salt and
paprika, and stir until it boils and is
smooth. Cook for four or five mir.
utes, remove from the fire and stir
in quickly three tablespoonsful of
tomato catsup and one tablespoonful
Of chopped parsley
POt-au-Feu
This soup is sufficiently hearty to
form meal by itself, as it does in
50 many French households, when it
is served with the shredded meat
mixed through the soup and a puree
Of vegetables. Any extra leftover
meat can be utilized in the mince
meat for pie or seasoned for sand
wiches.
Purchase good. meaty soup bone
(beef) and half pound Of stewing
veal. Have the butcher crack the
bone in several places so that the
rich marrow will cook out. Add a
generous two quarts of water, one
teaspoonful and half of salt, half a
bay leaf, three outer stalks of diced
celery, half a teaspoonful Of paprika
and half large Bermuda onion. cut
in slices.
Let stand in a covered saucepan
for three hours, then place over a
moderate heat and bring slowly TO
the boiling point. Simmer until the
meat is very tender and almost drops
from the bones. Remove the bones
and meat, cut the latter in very
small pieces or shreds and add the
desired amount to the soup. Cool
and remove the fat that Will form in
r. cake on top.
Meanwhile have ready one quar-
ter Of cupful each of diced turnips
and carrots that have been cooked in
salted water to cover with three
whole cloves, two sprigs Of chopped
parsley and two tablespoorsful Of
chopped leeks. Add the cooked veg
etables with their LIQUOR to the pre-
pared soup and stir in small cup
full of cooked potato cubes Reheat
and serve in heated tureen.
This soup should be almost a
thick as a thin stew. A little kitchen
bouquet, chilli sauce. and any cooked
vegetables, like beans, peas, aspara-
gus tips and cabbage. may also be
added to suit the individual taste.
Celery BouilIon With Pimentu
Chop finely the outer pieces of A
large head of celery, and add one
teaspoonful Of salt, quarter Of a
teaspoonful Of peppercorns, half a
bay leaf, one quart and half of
cold water, half q teaspoonful Of eel
cry salt and half thinly SLICED
onion. Simmer until reduced TO a
scant quart and strain. Stir in fouI
New-York tribune., 1921-01-09

which meat is employed. cut the
meat in small pieces, cover it with
cold water. add the needed amount
Of salt and let stand for several
hours before heating. Then bring
very slowly to the boil and skim fire.
quently while cooking The good
soup maker tastes and tastes, and is
not afraid to add different condi-
ments until she has it Just to her
New-York tribune., 1921-01-09
Special Mushroom Soub With a Delicious Dinner
Built around 1t Along French Architectural Lines
10 YOU belong to The mush-
room lovers? If 50, here is a
delicious soup carving Tie

m YOU belong to the mush-
room lovers? If 50, here is a
delicious soup carrying IT,
distinctive mushroom flavor in
cry subtle and unusual way 1t is
4ute different in stock soup from
he usual cream Of mushrooms. It
may be made with or without the
.pinach. The latter gives a little
more body and slight flavor that
good, but many may prefer the
mushroom taste unauthorized. 1t
S the kind Of soup that mekes your
uina wander from the conversation
rs you wonder what's in it," If
tour hostess s the Kind who does
rot hoard her culinary secrets, Dut
likes 10 do missionary work, this is
What She would tell YOU to put in
The pot:
Mushroom and Spinach Soup
Inaredients
= cupsful ground mushrooms
i2 cupful spinach PURGE (may be
onitted)
pr tablespoonsful butter
teaspoonful Of salt
] cupful OF water
2 cupsful whole milk
2 cupsful meat stock Gf you have
10 stock use three bouilon cubes
dissolved in water or . tcaspoous-
ful meat extract, in which case add
.css salt)
Tablespoonful of -four
y. teaSpoonfuI Of pepper.
Technique
II the spinach r. used the canned
product VIII be found excellent and
.abor saving. II bought fresh (about
one quart, wssb carefully and cook
gently in q Yery small amount Of
slted hot water until tender. Thly
New-York tribune., 1921-01-09

To make the Julicnne soup. cook
in salted water bits Of white onion,
strips Of carrots, half a bay leaf and
some diced celery When the vege-
New-York tribune., 1921-01-09
By Anne l. Pierce NJ. Lee Tribune

and fruit play an important part it
would have a great success.
How to Treat Mushrooms
Tho flavor Of mushrooms detcrio-
rates with age. Get them as fresh
az possible Their food value is not
very great, as they contain sS per
cent Of water. 3.5 per cent Of protein.
O.4 per cent of fat and about per
cent Of carbohydrates (starch. crude
fiber, etc.), being in about the same
class as an oyster when it comes
to food value, but having even less
protein and fat. They are desired
mainly for Z rir flavor, and 50 this
soup is an excellent dish to make a
few 20 a long way and yield their
best.
Never soak them at all. Wash
them as little as possible. If tender,
merely cut off the end Of the stem
and wipe them off. If tough and
dirty, break off the stem, peel the
cap and slice it and wash quickly in
cold water. Sometimes the peel
lngs and chopped stems may be used
to flavor another dish when the
mushrooms are hrollcd or crcamed
When brAling turn cup side up to
hold the juices
A ''Dish' of the Gods"
Soyer, that amusing food his
torian, relates that Aprlppna. wish
ing to secure the crown for her
worthy son Nero, obtained from a
"cclcbrated fcmnlc poisoncr' ven
omous preparation and slipped it
into the fine mushrooms scrvcd TO
the Emperor Claudius for supper.
Sardoncally the historian concludes
"Tho unfortunate Emperor dies nc
cOrdinR TO tho dcairo Of biz amlablc
consort, who wns, Of course. incon-
bolabc for long tmc nnd placed
New-York tribune., 1921-01-09
Capucine Oyster Potage

Scald one quart Of oysters in the
own liquor until the edges curl, tn.
Grain out the oysters. To the liqu
add one and 3 half quarts Of watt
two stalks Of chopped celery, hs
a bay leaf. half q cupful Of wash
rice, two sprigs OF chopped parsle
two slices Of minced onion, on
eighth Of teaspoonful each
cayenne, white pepper and nutms
and two cupsful Of milk and one te
spoonful and half Of salt. Brl
to the boiling point and Let simm
FOR one hour. Then add the oysx
and TWO beaten egg yolks, blend
with half cupful OF top Of The b
tie. Sur constantly until well thic
ened and serve immeliatelv.
New-York tribune., 1921-01-09

chicken pcnillon cubes and rebeat .
the boiling point
For the pimento cream gar,;.
beat six tablespocnsful 6. be.r
cream, add two tablespoonsfn
stiffiy whipped egg white. and wb.
the mixture VII mold its shane yor
in a tablespoonful and half
pimento PURGE and few grains
salt. Place small mound Of ~
cream on each portion Of the bon;
Ion after it has been poured into y
cup.
Cheese Soup With spaghe,,;
Place one quart Of milk in the =,
per part of the double boiler. 81
two tablespoonsful of broken 81,
ghetti, half teaspoonful Of saltso
cook until the spaghetti is tenGe
Then add about two tablespoons.
of grated cheese (the amount
cheese depends upon its strength
and stir until the cheese is melte.
Blend in one lightly beaten egg an
stir constantly until well thickene,
do not boil Season highly vi,
paprika and serve very hot VT
toasted crackers.
New-York tribune., 1921-01-09

and fruit play an important part it
would have a great success.
New-York tribune., 1921-01-09
General Direction .

The old-fashioned stock pot (llke
Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1921-10-06
HOME TOWN
PAPER WEEK

Every Four Corners has it's Home
Town week nowadays, but all the
boys and girls who have wandered
from the Township Center cannot get
back to enjoy the loved surroundings.
But all can subscribe to the old home
town paper and thus keep we'll in
touch with the little spot they once
called home.
What joy to run over the school
promotions and find that the tots of
a few years ago are moving higher
and higher in scolastic circles and
eventually blossom forth as "sweet
girl graduates" or the clean strong
boys discarding knickers.
Just watch that hardened old city
codger open up his home paper-it is
the. first thing he picks up out of his
bunch Of mail-and what can he find
there to interest him? Angus Nc
Gugan's horse died yesterday; Peter
McGregor will run for the county
cleTkSHlp, horace JeII hopes TO WIN
the secretaryship of the Hilltown ag-
ricultural society; Lydia Munger
has opened a millinery store in one
side of the printing Office; Mrs.
Brown lost her hand satchel in the
butchery; DR.. Dorland is attending
Clara Brown who is down with a Sc
we're cold; Mrs. Platter broke her
ankle and is in the county hospital.
Yet though he smiles at the old
time styles and expressions he enjoys
it all over and over again, for it takes
his mind back home where his won
derful boyhood days-happy days
were spent.
Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1921-10-06

of the birds, bees and butterflies who
visited her daily.
But the time came when her bios
SONS were all gore, then she went to
sleep. She was aroused by robin
pulling at her leaves.
ooh, | am SO sorry to disturb. you"
said the robin, 'Sbut I was trying to
keep warm in the opening in the wall
You see | have been caught in snow
storm. | will go away as soon as the
sun comes out warm again"
Help yourself to my leaves" said
Miss Rosebush. II wish I could help
you keep warm
4 will never forget your kindness"
said the robin as he snuggled in the
erevice and covered himself with Tie
leaves. Miss Rosebush then went to
sleep for the winter
When she awolze, robin was al
ready there. He was digging around
her roots. You see I am paying you
back" he chirped 81 am cleaning
out the worms from your roots
All summer the robin kept the
worms from her roots and she grew
tall and graceful and everyone pass
! ing stopped to admire the beautiful
beautiful roses which were so laden
with sweetness
Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1921-10-06


Il We make then, as near perfec-
ton as our resources will permit,
then the town and the state and the
country reflect the warmth and the
glory Of our fresides.
We look at the big cities and We
marvel at their immensity-at their
wealth, and their enterprise, and at
their growth
But do we remember that before
these cities We're great they were
small, even as we are?
Their citizens saw the opportuni-
ties that were before them, and were
quick to grasp them. Pride in their
improvements impelled them to press
onward and make other and greater
ones
AS the giant oaks sprung from lit
tie acorns, So have these great cities
sprung from what were once little
hamlets and villages-often from
barren wastes of land
But they did not spring up Of their
own accord.
The people of the tiny hamlets
took pride in their homes, and their
surroundings, and worked to make
them better and more prosperous. 1t
! is this stalwart quality of thrift and
energy that has made them what
they are today-metropol cen
ters Of population and commerce that
are known all oyer the civilized
world.
And the root of it all was pride.
Few things are impossible to peo-
pie who have the will to accomplish.
But without the will to perform no
great endings will come from little
beginnings.
| Let us consider the future of this
town-but let us begin with pride in
the home, and the improvements we
may make therein.
Today we are small, but there is
always tomorrow-and tomorrow is
overf1owing with new hopes of adj
vancement and achievement.
Our geographical situation is such
that we may never become a great
city, but it does not prevent the pos
sibility of making of our home towr
a paradise in which to live.
Pride in the home has done it fol
other towns.
1t can do it for ours.
Why not?
Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1921-10-06

ing. A postal will DIR. Goddard
bring it to you, in a plain wrapper.
Many socalled surgical diseases have
been proven to be cureable by medical
treatment more safely, more easily,
and cheaply by modern medical meth
DDS than was believed possible a few
years ago.
After you have read this little book
you can consult DIR. Goddard on his
monthly visits to Grand Rapids, free
of charge, and have the Satisfaction
of knowing that you have secured the
expert opinion of reputable special
list in these matters. If you have been
advised to submit to an operation
surely do not fail to consult him be-
fore undergoing s'1ch an operation.
His advice may save you many weeks
of suffering, loss of time, and expense,
possibly your life.
DIR. Goddard will be at the Witter
Hotel, Grand Rapids, all day Thurs
day, October Goth, and he makes no
charges for a friendly visit. Hours,
9 a. m. to 6 p. m.
Address,
DIR. GODDARD,
121 Wisconsin ST.,
Milwaukee, Wis.
Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1921-10-06
HISTORICAL
SOCIETY ANNUAL
MEETING

State Historical Society of Wiscon-
sin, Madison, October 1921.-The an
nual meeting of the State Historical
Society will be held at the Historical
Library in Madison on Thursday, Oct.
tober 20 This meeting is for the cleo
ton of curators, and the transaction of
other business. There will be twelve
curators to elect in place of those
whose terms expire, also one to fill the
unexpired term of Hon. Publus V.
Lawson, of Menasha, who passed a.
way shortly after being chosen Gu
rator last year to fill the unexpired
term of Hon. w. A P. Morris. A meet
ing of the Executive Committee will
be held at the conclusion of the gener-
al meeting.
In the evening, at o'clock, Miss
Louise P. Kellogg, senior research as
sociate of the Society, will deliver the
annual address which will be in mem
Dry of the character and services of
Doctor Lyman C. Draper, whose death
occurred thirty years ago. The adj
dress will deal, in part, with the polio
les of Doctor Draper as Secretary of
the Society and his achievements for
the benefit of history.
The superintendent report will dis
cuss, in addition to the routine bust
mess of the Society, the correspondence
with the State of Tennessee in regard
to the Draper Manuscripts and the
progress of the work on the Wisconsin
Domesday Book.