davidaulloa/AmericanStories huggingface dataset:
Newark post., 1921-04-20
rANTON COMMUNITY
IA PROGRESSIVE PLACE
scusses Curbing Town and
Engages in Many
Activities

The Stanton Baking and Sewing
BIZ entertained the Newport Club on
|nday last. About 3S members OF
J Newport Club with their leader
Is. Chas. Long, came to Stanton by
(lley where they were met by a
legation of the Stanton girls.
Phe following visitors were present
n. Vaughn Moore, pastor OF the M
Church; Mrs. Mccoy, Mrs. j. II
e and Miss McKnett, teachers OF
Newport School; Mr.. T. T. Mar
State Club Leader, and Mrs
krtin; Miss Agnes P. Medill, County
Pb Leader, and Miss Gertrude Hill
K girls held short business session
fing which the announcement was
de of the lawn fete to be held Sat
fay evening, May 81, proceeds to be
Newark post., 1921-04-20

for a hike with the Boy Scouts Of
Newport on Saturday afternoon April
23d.
Club meetings, etc., scheduled for
the coming week are as follows:-
Monday afternoon at Friends Meet
ing House, Girls Baking and Sewing
Club; Tuesday afternoon, Friends
Meeting House, Women's Club; on
Thursday afternoon, Boys Athletic
Association; Thursday evening, New
port and Stanton Communities Farm
Bureau meeting.
Newark post., 1921-04-20
KEMBLESVILLE

Mr. VIM. Boethin, of Avondale, was
visitor in town on Sunday.
Miss Bertha j. Crossan, Of Phiia-
phia, spent Sunday with the home
k.
Deputy Sheriff Chandler, OF Will
Ington, called at the Kelly home, on
nday evening.
The new road is progressing nicely,
+ contractors having laid 4OS feet
concrete on Saturday.
NIr. w. L. Fell and family, OF New
k, were guests on Sunday evening
Mr.. and Mrs. S. c. Kennedy.
Mrs. NJ. B. Good spent Wednesday
tn Miss Gertrude Fulton, OF New
ndon, Pa.
Mr.. and Mrs. George Wilkinson ano
|mily, of Landenberg, were Sunday
ests Of Mr.. and Mrs. Walter WIKI
Jon.
Mr.. John Anderson spent fe"
rs the past week in Wilmington.
Newark post., 1921-04-20
TOWN LIBRARY
BANKS

BANKS
FARMERs' TRUST COMPANY
oeting of Directors every Tuesday
mornipg at 9 O'Clock.
Newark TRUST AND SAFE DEPOSIT Co.
peting OF Directors every Wednesday
evening at s o'clock.
Newark post., 1921-04-20
ESTATE OF GEORGE w. VAN
SAINT, Deceased.

Notice is hereby given that Letters
of Administration uponthe Estate of
George w. Vansant, late of Pencader
Hudred, deceased, were duly granted
unto Rebecca j. Vansant, on the
seventh day of April A. D. 1921, and
all persons indebted to the said de-
ceased are requested to make payment
to the Administrative without delay,
and all persons having demands
against the deceased are required to
exhibit and present the same, duly
probated to the said Administrators
on or before the seventh day of April,
A. d. 1922, or abide by the law in this
behalf.
REBECCA J. VANSANT,
Administrative.
Address:
j. Pearce Cam, Atty-at-Law,
Ford Building,
Wilmington, Delaware.
Newark post., 1921-04-20

ORDERS TAKEN for baby chicks
and Matching eggs. Barred Ply
mouth Rocks, White Leghorns
and White Plymouth Rocks, also
Pecan and Indian Runner duck
lings and Matching eggs.
G. w. MURRAY,
3-2-tf Phone 252-J
Newark post., 1921-04-20
d r E G T Q r Y
BUILDING AND LOAN

ASSOCIATIONS
NEWARK
Secretary-Warren A. Singles.
Meeting-First Tuesday night of each
month.
Secretary-J. Earle Dougherty.
Meeting-Second Tuesday or each month.
LODGE MEETINGS
ODD FELLOWS HALL
Neutrality-suspicious. of Pythias, or X. of
p, 1880 p. m.
ACKNOWLEDGEMENTS, or S. w. NJ,
1870 p. m.
Fridog-Modern Woodmen Of America,
No 1910, 1880 p. m.
Monday-Jr. Order American Mechanics,
1880 p. m.
Tuesday-I. o. R. NJ, 1880 p. m.
Wednesdoy-1st and 3rd of every month
White Clay Camp, No. S, Woodmen of
the World.
Thursday-T. o. o. F., 1880 p. m.
Soturday-Knights of Golden Eagle,
1880 p. m.
FIRE ALARMS
In case of fire call the following num-
bers: 90, $50
BY order of Fire Chief Wilson.
New-York tribune., 1921-04-17

rut. She takes most of her hus-
bands money to feed him and then
he has to take what little is left to
the doctor in an attempt to recover
from the effects of his feeding. It's
a vicious circle.
Waffles, Cream Puffs and But.
terscOtch Pie
Now, as an experienced house
wife, ] am willing to admit that it
takes courage to make a waffle. 7
had waffle iron two years before 7
ever used it, and then l experiment.
ed for about two more to get con-
troll of the beast. But now nv
wafties are the wonder of the dis
eliminating. 1t was at least three
years before l was able to go in for
such subtleties as waffies a trifie
crisp "a little more shortening, i. e.,
real butter, and a little rice -FOUR
or waffles of spongy texture.
Heartened rather than discour-
New-York tribune., 1921-04-17

too-made of many egg yolks
heated in a double boiler with
powdered sugar and the whites
added last with suspicion Of lemon
Juice. Does that sound reasonable,
Oh, ye- cooks? 1t doesn't; but l
shall try it.
A Wholesome Fear of Pastry
Mark well, l do not say that the
fear Of the cook is unreasonable.
On the contrary, it is the most
natural thing in the world. Fear of
pastry-making, for example-that
is wholesome fear. I always said
to my friends: "Of course l can
make the part that goes into the
pie crust-apple, pumpkin, choco-
late, custard-it's the crust that is
hard" Then / made pie-made
two pies, chocolate and a pump
kim The crust was deliciousEbut,
New-York tribune., 1921-04-17

done about fourteen minutes a
pound. Lamb we'll done can be esti-
mated at from fifteen to eighteen
minutes pound. Veal we'll done
will take about eighteen to twenty
minutes pound, while pork, which
for safety is never left rare, is given
the full twenty minutes.
Broiling is an application of the
same principle as above, whether
the steak is placed on the rack OF
a broiling pan and put under the
flame or pan broiled on top of the
stove. First the object is to scar
the outside with intense heat, then
to let gentler heat penetrate the
center. Frequent turnings in both
cases are necessary, but especially
in pan broiling, and only enough
fat to prevent sticking should be
used. The gravy is made by melt
ing seasoned butter on top of the
meat.
In soup making when the aim is
to draw out the juices into the soup
the procedure is reversed. The meat
is cut into small pieces to expose a
large surface, cold water is added
and a very slow heat applied. Also
the water is salted, which tends to
draw out the juice. The same is
New-York tribune., 1921-04-17

Oh, the soggy pumpkin goo! and Oh,
the lumpy chocolate filing! The
fear is, as I said, reasonable, but
often misplaced.
The trouble with the attitude of
most cooks toward recipe books is
the same as their attitude toward
the Bible. When they look over
either Of these important compila-
tlons their eyes instinctively alight
on the parts they already know.
They never seek new worlds to con-
quer. And that is their mistake.
Menu monotony-it spoils the dis
positions and digestions of the
family and takes the thrill out Of
cooking. If ever I succeed in max
ing cream puff ! shall have my
photograph taken with it to hand
down to posterity, proving beyond
the shadow of a doubt that perfect
love OF my art has completely cast
out fear.
New-York tribune., 1921-04-17

true in making beef tea or extract
ing beef juice for the invalid.
Stewing is cross between the
two. Some of the flavor is desired
for a good rich gravy, and some
must be left in the meat. Hence
the best stews are made by COM
bination method. First scar the
small pieces of meat by pan broil-
ing, add hot water to this and boil
for five minutes, then turn into a
double boiler to simmer until the
meat is tender.
The double boiler will maintain
the simmering temperature without
watching. But where the family is
large and the stew must be cooked
in quantity the simmerer will give
the same result.
In mastering the simple made
dishes, such as casseroles, meat loaf,
hash croquettes, etc., study what the
French have accomplished in this
line. 1t will be chiefly a case of
seasoning and delicious sauces.
Casserole Cookery
Casseroles might be called oven
stews, and the preparation is essen
TALLY like that described for the
stew. The meat is cut into small
pieces, usually being first scared in
New-York tribune., 1921-04-17

salt and chocolate-how could that
bake into something really eatable {?
l had that recipe for years, afraid
to try it. After all, five eggs are
five eggs, even if they are only
80 cents a dozen. 1t was nv
private conviction that the donor of
the recipe had left something out.
Then, one day, in a desperate mood.
l tried it. There is only one thing
to say of the result-Oh, boy! 1t
came out like a jelly roll without
the flour in it-you rolled up this
confection with whipped cream and
cut off slices and your guests rolled
their eyes to heaven in mute
ecstasy. But it took nerve to risk
five eggs and possibly a describes
dinner to try it.
One of these days, in valiant
mood, | shall try something called
Hamburg cream-although Pm sure
something is left out Of tha x,sips
New-York tribune., 1921-04-17

as possible and then set away where
it will stay cold.
The third danger is from meat
which contains bacterial disease
germs, such as tuberculosis. To
guard against this we have govern
ment inspection, and Federal in
spected meat is usually safer than
that from small, local abattoirs.
To market we'll takes experience.
1t will be a help to the beginner to
first study charts and pictures of
the cuts of meat, then go to market
with your eyes wide open. Make
friends with your butcher, talk to
him about the cuts he has on hand
and the best way to use them. If
ne is interested in you he often will
give you good advice. Next buv
according to the market. By this
we mean have your market list f1ex-
lDle, IN order to take advantage of
the days best offering-just as Won
would a bargain in department
store. - VIA - :
Juices In or Out?
Did 1t ever occur to you that the
Julciness Of some roasts and steaks
New-York tribune., 1921-04-17
Change to Lighter Cereals to Suit the Season}u Serve The

ened butter and fill with a sweet
ened fruit puree or fresh fruit,
slightly crushed. Put on the top
layer, cover with additional fruit
and cap with sweetened whipped
cream.
A pur4e of canned fruit, as served
for Thursdays breakfast, Is an ex-
cellent method Of using up odds and
ends Of canned fruit. Cut in small
pieces and add for each cupful and
a half Of mixed fruit the strained
juice of a large orange and two
tablespoonfuls of grape juice. Chill
overnight in the icebox before
serving. If more tart puree is de-
sired substitute the edible pulp of a
grapefruit for the orange juice.
The risotto for the Saturdays
luncheon can be made for either a
feast or fast day, according to the
New-York tribune., 1921-04-17
he Brave Can Serve Good Fare A True Story

aged by this experience, hope some
day to make a cream puff. That.
frankly, is the goal of my ambition
Cream puffs and butterscotch pie.
1t takes courage, as l said before.
But have put fear behind me, and
| shall go forward until some day I
shall be able to make Z. mousse.
Apropos of the mousse, which
takes more courage than almost any
thing else, I daresay it's a survival
of Puritanical strain, but / feel
sure that no ice cream could be pro-
duced unless one had become mus
cle-bound with the effort of crank
ing. It's the suffering of the maker
that puts art into the creation!
Quaking Before Chocolate Rolls
One day I was given a recipe for
chocolate roll. 1t sounded heaven
ly-but impossible. Five eggs
beaten separately. sugar. . pinch ef
New-York tribune., 1921-04-17

use it in several different dishes if
necessary.
The tenderer cuts of meat are
near the middle, while the parts
most exercised, such as the leg, have
more juices and more flavor, but
are tougher and need the kind of
cooking that will make them tender.
Our latest vitamine information
states that most vitamines are found
IN the vital organs. Another reason
for including heart, liver, brains.
etc, in our market list.
Pork may harbor an animal para
site, trichina, and therefore alwavs
cook it thoroughly. Careful refrie-
Grafton is necessary, for in meats
kept too long without it poisons
usually known as ptomaines NAV
develop. These may occur in
cooked as we'll as uncooked meat
therefore never put hot meat in
the icebox, where 1t may heat the
box instead of cooling the meat
Instead, cool the meat as rapidlv
New-York tribune., 1921-04-17
Post No 6ro the Correct Purchase Cooking Meats
By Florence Margaret Lee

BY Florence Margaret Lee
TNEW Of us need all the meat
that we eat, but it is so tempt
ing and appetizing that it is
hard to resist. The first step of I'M
portance, and the most difficult one,
is to be able to select good meat.
70 cook it is comparatively easy
and does not require the practice
and skill Of baking and pastry max
ing. Once the fundamental prin-
ciples are mastered only a little
practice will be needed.
How to Know Good Meat
Fresh, tender meat is recognized
by appearance and odor. Beef should
he bright red and we'll marbled with
TAT; the layer Of fat on the outside
should be heavy and cream colored.
# a graining of fat is not seen
through the lean, the latter being
coarse and dark, and the outside fat
IS thin and yellow, then the beef is
Of poor quality.
When meat has been kept too long
there will be bad odor. Learn to
distinguish between this and the
meat which has been properly hung
20 ripen. The latter will have its
flavor developed to the highest and
will be more tender, but carefully
avoid the former.
Veal should be more pink than
beef and less firm; the muscles are
smaller, therefore it looks moro
tender. When pale and flabby it is
too young.
The flesh Of mutton is duller
red than that Of beef; if of good
quality tho fat is much winter, and
the bones Of mutton are white, while
those of lamb are reddish if cut.
Pork is paler pink than beef. not
20 firm; the fat is soft and white
Always the large, heavy animals
With a heavy layer Of fat are the
more desirable and worth the higher
'rice. Therefore in marketing for
wo or three buy a cut OF meat large
'nough to justify its being cut from
lot too small an animal and plan to /
New-York tribune., 1921-04-17

fat, then put into the casserole with
small or sliced vegetables, season
ing and added liquid. The cover is
put on and the casserole left to sim
mer IN slow oven for several hours.
Ok tail makes a savory and un-
usual casserole dish, and illustrates
the general procedure.
Ok Tail en- Casserole
Wash, dry and cut into joints two
OK tails. Saute in hot butter one
sllced carrot, two sliced onions, one
tablespoonful of sweet herbs, half
of a chopped green pepper and the
OK tails. Use a moderate heat and
stir until all are slightly Drowned.
Turn into a casserole, dust with
salt, add enough brown sauce to
cover the meat and vegetables. Put
the cover on and allow to simmer
in the oven about three hours. Serve
in the casserole. ss.
Three or four cupfuls Of thin sauce
will be needed. Make it as a white
sauce is made, except first brown
the flour. Use water, milk or stock.
When served this sauce should be
the consistency of thick crcartxl3
too thin remove the top of .assseyoIs a i
during the last half hour If ~s,s;u.' coo1.;rs
If too thick thin with 4 little e0a stock
Chicken, breast Of lamb. beef or
veal may all be used. M, Mushrooms Ta rs
will add delicacy to tho ova,' aovo,
Chicken so cooked 18th ''I t;nv "asvri nssri
onions, carrots, potNn h.iJs ag f@ ard
mushrooms is most GssI1art M
fowl cut into small piedN NIL, ba
rendered tender and palat tbss seven On
if its chicken days are 1ng sinca
past.
New-York tribune., 1921-04-17

cents pound, one slice Of cooked
ham for rs cents and four-pound
fowl at 80 cents a pound.
At the fish market: One and a
half pounds of panfish at % cents a
pound, two-pound white fish at 80
cents pound, half a pound of hall
but at 40 cents a pound, one pint
of stewing oysters for 80 cents and
can of sardines for 80 cents.
Purchase for the dairy supplies
seven quarts of Grade B milk at
15 cents quart, three half pints of
cream at 26 cents a bottle, two
New-York tribune., 1921-04-17
By ]. Pennington

|NNLY the brave can serve good
~ fare-so almost runs an
ancient adage. Though a
somewhat free adaptation of the
words of the old saw, it adheres
closely to the underlying truth. Be
she ever so modern as to clothing
amusements, interior decoration
literature and baby-feeding, the
woman of to-day often goes on serv-
ing the same old menus and dishes
that her mother served her father
in the early days Of their married
life. Because mother used to make
apple pie daughter goes
on making apple pie--not necessa-
lilly marvellous. In the early days of
housekeeping woman has to make
almost daily experiments, but once
those days are over she settles into
New-York tribune., 1921-04-17
Rice, Puffed Grains and Delicate
Flakes Maybe Served With Last
Of Preserves and Canned Fruits

one teaspoonSul Of minced chives,
salt and paprika to taste and half
cupful of any Of the faxed or puffed
cereals. Moisten slightly with a
little melted oleo and fill into the
hollowed-out vegetables. Cover the
tops with additional cereal, dot with
bits Of oleo and bake in a hot oven
until the vegetables are tender and
Drowned.
The shredded wheat biscuits make
delicious shortcakes. Heat in the
oven, split open, spread with soft
New-York tribune., 1921-04-17

Monday
BREAKFAST
Cooked Rice with Peach Whip
French Toast Cinnamon and Sugar
LUNCHEON
Tomato Soup with Puffed Cereal
Rye Rolls Celery
Peach and Ginger Salad
DINNER
Bouillon in Cups
Fried Panfsh, Tartare Sauce
Spinach Potato Balls
Grapenut Banana Mousse
Tuesday
BREAKFAST
Grape Juice
Shirred Eggs with Grapenuts
Radishes Coffee
LUNCHEON
Vegetable Salad
Deviled Shredded Wheat
Canned Apricot Tarts
Celery Canapes
Broiled Hamburg Steak with Onions
| Escalloped Rice with Tomato
Cherry Betty with COrnfiakes
New-York tribune., 1921-04-17

TUST now when we are betwixt
seasons most Of us are getting
wee bit tired Of the home
table, no matter how good it is, and
longing for something different.
This is doubly hard on the caterer,
who perhaps from the size Of her
weekly budget cannot indulge In too
many spring delicacies without over
stepping It. Under these circum-
stances fan back on the preserve
closet and the excellent canned
fruits, instead Of buying the expen-
sive fresh ones, and, beginning with
your breakfast menus, give them
something different" even if it is
only in the matter Of cereals.
Do not serve the heavy cooked
cereals, like oatmeal, corn meal mush
end hominy, that have done such
valiant duty all winter. but substi-
tute the cooked rfce, grapenuts,
corn fakes and the variou5 puffed
end dry cereals.
Fortunately these summer cereals"
combine particularly well with fruit
Whips, and the latter may be the
means of using up bits of leftover
canned fruits and preserves. In
fact, different varieties Of fruits
may be pressed through a ricer,
blended with white Of egg and q
few spoonfuls of cream, and used in
place Of sugar and milk with the
cereal.
Still another pleasant change in
the menus may be obtained by en-
tirely omitting the cereal course and
using the cereal in some other form,
as with eggs, in the mullins or gems,
or in an au gratin OF escalloped dish.
Special Suggestions
Apart from the breakfast service,
these same cereals can be utilized in
luncheon menus. There are few bet
ter or more healthful desserts than
q small mound of the crisp cereal,
surrounded with Strawberries or
raspberries and served with good
cream.
They are also delicious served IN
the place of either crodtons or toas'
squares with soup, and If added al
the table they will retain their crisp
ness. They are especially good will
tomato, puree of spinach Or any o
the thick soups.
In preparing the stuffed tomatoe
blend together half cupful o
minced cooked Hamburger stea
(have it rare), the chopped pull
from the center Of four tomatoes
New-York tribune., 1921-04-17

Is largely due to the cooking? If to
keep the juices in is your object
remember that both of these cuts
are cross sections of meat, and the
ends of the tubes which hold the
juices must first be scared by in
tense heat, then lower heat ap-
piled in order to penetrate the cen
ter without burning the outside.
This is the principle of cooking
roast. For the roast the oven should
be about 500 degrees F. for the
first ten or fifteen minutes, the
roasting pan should not have more
than few spoonfuls Of water. Then
New-York tribune., 1921-04-17

the heat is reduced to about $50
degrees F., and if the fat which
melts into the pan is not sufficient
for basting little water may be
added. The time varies from ten to
twenty minutes a pound, according
to the size of the roast, whether it
is to be served rare or we'll done
and with the kind Of meat. For in
stance, tive-pound sirloin or rib
roast of beef would require about
thirteen minutes pound if rare and
about fifteen minutes if we'll done.
The leg of mutton if rare would
take about ten minutes, and if we'll
New-York tribune., 1921-04-17

contents of the larder and the
wishes Of the caterer. The founda-
ton is cooked rice blended with a
little tomato catsup or chilli sauce,
and through the rice mix chopped
meat or poultry. Ham and sausage
are very good, as is chicken and
veal, or, if desired, cheese finely
shaved can be substituted. The
mixture when cooked must be thick
In consistency and stirred only with
fork, so that the grains of rice
will not be broken.
New-York tribune., 1921-04-17
Notice

The PRECIOUS five chapter ofgthi
series of fundamental cookd i mn ii
ciples for the amateur cook kaa b
had on application to ths Ikituts
Those covered:
Chapter In Which th4Brid
Meets the Stove.
Chapter H-Breakfast Bed kes
May Make or Mar the Day. !
Chapter III-Egg COOKERY )
Basic Importance to Heatfh VI
Pleasure. II
Chapter IV--Om Quick n,
Breads for Breakfast.
Chapter V--Cn the Sao3ec 4
Soups Thick and Thin, Cosd s*d
New-York tribune., 1921-04-17
Typical Uses for Delicate
Warm Weather Cereals

F YOU do not know how to cook
rice, let us tell you 1t Is de-
licious hot weather cereal for many
uses-but rice paste, as often served,
has alienated the affections Of
many. The following suggestions
should stir your imagination to make
wider use Of these relatively cheap
and wholesome foods:
Crapenut Banana Mousse
Although this recipe is prepared
with the aid of bananas, either
canned peach or apricot pulp may
New-York tribune., 1921-04-17
T Pity the Child Forced to Eat M,,sb
and Oatmeal in the Sprmgtime In
stead Of Crisp Cereals and Fruit

of teaspoonful Of mustard, salt and
paprika to taste and a tablespoonful
Of milk. Spread the biscuits gener-
ously with this and set in very hot
oven until the mixture is melted and
slightly Drowned. Serve imme-
diately.
Rice Peach Mold
Scald three cupfuls Of milk with
half a cupful Of chopped candied
orange peel and add one-third Of a
teaspoonful of salt and half cup
full Of washed, blanched rice. Cook
until the rice is tender and add one
and half tablespoonfuls of granu-
lated gelatine, softened in half cup
full of cold water, and half a cup
full Of sugar. Remove from the fire
as soon as the gelatine is dissolved,
cool and flavor with one teaspoonful
Of orange extract. When the mix
ture begins to set, beat we'll and fold
in one cupful of whipped cream.
Turn into ring mold, chill on the
ice and serve unmolded with the
center filled with sliced, canned
peaches. Thicker the peach syrup
with a little arrowroot, chill and
serve as a sauce
Mirrored Eggs With Cornfiakes
Break into creased baking dishes
the desired number of eggs and dust
with salt and paprika. Dot over
with bits Of butter and set in mod
crate oven until film forms over
the eggs. Then dust with crisp corn
fakes odd moro hits of h,tter and
New-York tribune., 1921-04-17
Canned Apricot Salad

This is delicious salad and Is
very easily made. Drain the fruit
and marinate in French dressing
for two hours in the icebox. When
ready to make the salad drain again
and lay two halves of the fruit (fos
an individual portion), pitted side
up, in nest of lettuce leaves. Make
mixture of two tablespoonfuls
(rounding) of cream cheese, one
tablespoonful of chopped nut meats,
half tablespoonful of minced green
pepper and the same of chopped
parsley. Moisten with little of the
apricot syrup and form into balls,
Place one in each pit cavity and
pour over the French dressing in
which the fruit has stood.