davidaulloa/AmericanStories huggingface dataset:
Pueblo chieftain., 1921-05-29

AGENTS-To handle sales and ap-
point sub-agents for latest socket
wrench. Splendid proposition. Liberal
commission. Territory now open. Write
for particulars. Emil Schwarz c.. 217
w. Illinois St. Chicago
Pueblo chieftain., 1921-05-29

wANTED-A cook or cooks helper
a. the American Cafeteria
Pueblo chieftain., 1921-05-29
Calkins-White

SEE our used goods before you buy.
PAPER1SG. paper cleaning, paint
inE.s svsrnishins, ksisomininE. at pre-
war prices. Il years experience.
Phone 367S-J.
Pueblo chieftain., 1921-05-29

$50 acres. nineteen riies out on Ben
lsh road. 10 a In alfalfa. 55 a. cult
waited land. $50 n more land can he
plowed. a orchard. two reservoirs
and we'll for stock use Nice two room
house with cistern nearly complete
silo. granary. COW barn. horse barn.
other Improvements This is in n
splendid place for dairy farm. Would
consider desirable city property or
trade for small tract suitable for
chicken farm Phone SIS.
Pueblo chieftain., 1921-05-29

rcE SALE-24o-a acre ranch, miles
from Salda. well improved, all new
buildings. With stock. machinery and
crop. Old water right 1878. Harry j.
Beck. Route l. BOX s., Salida. Colo.
Pueblo chieftain., 1921-05-29

NEW ar. modern Bungalow at IiI7
East Ninth.
Pueblo chieftain., 1921-05-29

AN ali-round man for cleaning.
Tho American Cafeteria
Pueblo chieftain., 1921-05-29

FOR SALE BY owNER-Rock
Creek ranch and store. Good s0-acre
ranch. good 1-room house. adjoining
store-on Pueblo Reulah road, Is miles
from Pueblo Cash or terms Chas.
1'ehr, Pueblo Beulah Star Route.
New-York tribune., 1921-09-18
Nectar for Olympus
Florida Deuiled Grab Meat

water if mixture is very solid, and
fill the shells. Sprinkle with the re-
mainder of the butter cut into small
pieces on top Of the crumbs. Cook
near the top of oven (4O0 to 425 f. }
until the crumbs are brown. Serve
on a bed ofsparsley with the claws
arranged on it.-E. X. W., Westfeld,
N. J.>
With crabs selling at SITS a
dozen this recipe would cost about
$2.35, but at least one-half dozen
more shells could he filled with the
deviled mixture.
1t may be extended by adding
whites Of hard-boiled eggs, chopped.
A more inexpensive way of pre-
pairing this dish is BY using canned
crabs. Two one-pound cans would be
about the equivalent of the dozen
fresh crabs, or fresh crabmeat
picked out of the shells can be
bought from many fish dealers and
used more conservatively for cook
ing than the whole crabs.
Shells and CLAIMS can be purchased
"on the side" for filling and the mix
ture can be served,-in baking dish
Or in ranekins.
New-York tribune., 1921-09-18

never been heated higher than 1S5
degrees F. Undoubtedly this gives
very excellent product; but to
those who have no fruit press we
also give q household method that
has been proved to give excellent
results.
Another Ggape Juice Recipe
Pull the grapes from the stems
and drop them into an agate.
porcelain or other kettle that is acid
proof.
To each peck of grapes add five
plnts Of water. Cover and bring
slowly to the boiling point, stirring
occasionally. When just coming to
boil turn into a heavy jelly bag
and hang up to drain. If you would
have clear juice set bowl under the
bag and allow this to drip all NIGHT.
Next morning the top can be poured
New-York tribune., 1921-09-18

Twelve heavy crabs (hardshelD.
0ne-half pint of cream Tor evapo-
rated milk.
One tablespoonful -four.
Four tablespoonfuls butter.
One tablespoonful chopped pars.
ley.
Three tablespoonfuls lemon juice,
One-half nutmeg grated.
One teaspoonful mustard.
Three-quarters cupful bread.
crumbs or rolled cracker crumbs.
0ne-quarter teaspoonful pepper.
One-half teaspoonful paprika.
Two teaspoonfuls salt.
Four hard-boiled eggs.
Boil thee crabs thirty minutes.
Drain, open them, pick out all the
meat and wash and wipe the shells.
Heat the cream in small saucepan;
mix well the flour, mustard and two
tablespoonful Of butter and stir the
mixture into the hot cream.
Boil for two minutes, remove from
the fire and add the finely mashed
yolks, the crahmeat and the season.
ing. Mix gently but thoroughly,
adding several tablespoonfuls Of
New-York tribune., 1921-09-18

laborers. The most imaginative
schoolboy has learned that the gods
had many things on their knees be.
sides the affairs Of men-such as
wine cups wherein the purple dregs
of grapes were cherished.
Grape Juice
The Department of Agriculture
gives the following directions for
making grape juice:
"The grape juice may be pressed
out Of the fruit by means of a cider
press, special fruit press or othes
improvised presses, then heated in
an acid-proof kettle up to no de-
grees F. The juice may then be
poured into hot jars, bottles OF tin
cans, and handled by the same Ii
rections as those for canning the
fruit itself (processed in hot water
bath for sixteen nainutes). If
poured into miscellaneous bottles.
it is suggested that the fruit iuice
be sterilized as follows:
Make a cotton stopper and press
into the neck of the bottle and leave
during sterilization period. Set
bottles in boiling hot water up to
neck of the bottle, sterilize the fruit
juice for forty minutes at temper
ature of 165 degrees r. Remove the
product, press cork in on. top over
cotton stopper Immediately. If the
cork fits we'll no stopper need be
used. IT a poor cork it may be
necessary to dip in melted solu-
ton OF wax or paraffin. Fruit juices
when handled in this way will not
fiatten in taste"
1t is claimed by most experts that
grape juice which has been boiled is
not equal in flavor to that which has
New-York tribune., 1921-09-18
Fruit on the Menu

90 MANY delicious dishes may
be made with pears, grapes and
~ ounces that the menus have
been planned for the coming week
using these fruits almost exclusively.
The varieties of pears now in the
markets range from the hard winter
fruit, which need long, slow cooking
to bring out their fine flavor, down to
the luscious Bartlett, russet and tiny
Sickel pears that are always such
prime favorites. The alligator pear,
which is in a class by itself, is used
only for salads or as cocktail for
a first course.
This year is particularly "grape
year" and the fruit is very fine and
reasonable in price. The Concords,
Catawbas and Niagaras are the most
common varieties, with the larger
California and Tokay grapes as the
ode luxe additions,
Ounces are not very attractive
fruit in their raw state, but slowly
cooked with rich syrup they de-
velop excellent, flavor and rich color.
Ounce preserve, jelly and honey
should all be put up this year, as
with the present price of sugar and
fruit these winter luxuries will be
much less in price than the CONNER
cial products.
Compotes and Desserts
In using either cooked grapes
New-York tribune., 1921-09-18
Eucl,red Pears

Peel and cut in halves nine pounds
of firm, juicy pears. Boil together,
six pounds Of sugar, two quarts of
vinegar, one ounce of broken stick
cinnamon and teaspoonful of whole
cloves for ten minutes and pour
over the fruit that has been packed
into an earthenware jar, Let stand
for twenty-four hours, drain off the
syrup, again reheat to the boiling
New-York tribune., 1921-09-18

OF and the sediment left in the bot
tom Of the bowl.
To make a second grade product
squeeze the bag for the juice that
remains in it, then return the pulp
to the kettle, cover with water, heat
gradually and let it simmer for
twenty minutes. Let it drip as be-
tcre, squeezing as soon as the bag is
cold.
These second and third extrac-
tions can then be combined.
Facts About Sugar and Sealing
No sugar need be used, for grape
juice will keep satisfactorily without
it. If it is desired, use from 65ne-
fourth to one-eighth cup, according
to the acidity Of the grapes, to each
quart of juice. If used, add the
sugar at this point, then pour the
New-York tribune., 1921-09-18

through a strainer. Combine the
fruit and sugar and cook until thick
and clear. Seal in hot, sterillsed
jars.
Spread over little hot biscuit ios
teatime, luncheon or supper or use
as a topping for bread pudding Ds'
fore the meringue is added.
Grapes Picked in Honey
Five pounds grapes.
Two pounds extracted money.
One cupful cider vinegar.
One tablespoonful whole spies
(cloves, cinnamon and allspice).
After washing the grapes and g
moving all imperfect ones pack t1'
punches in hot glass jars. Boil "
gether the honey, vinegar and spess
for fifteen minutes, skim, and fns'
pour it over the grapes TO oyerneV
ing. Seal and test for leaKasS
(44ndyea.)
New-York tribune., 1921-09-18
Spiced Picked Grapes

Weigh seven pounds of grapes and
slip the pulp from the skins. Put
the pulp in an enameled saucepan,
let simmer until softened and press
through sieve to remove the seeds.
Add to the strained pulp the skins
of the grapes, four pounds Of sugar,
one pint Of mild vinegar, one grated
nutmeg, one tablespoonful and half
Of ground cinnamon and a quarter
of tablespoonful Of ground cloves.
Let all the ingredients simmer gen
tly until quite thick. Store as for
canned fruit.
New-York tribune., 1921-09-18

juice into the bottles, place them on
the rack of boiler or shelf Of q
steam cooker. If the boiler is used,
pour in warm water up to within one
inch of the top of bottles and bring
this to boil slowly. If pint bottles
are used, allow the water to boil
twenty minutes; if quart jars, forty
minutes. The tops of the bottles are
then dipped in wax or paraffin, the
jars sealed, and the juice is ready
for storing.
Many are the ways to use this
prohibition drink. It can be used as
is and will need only icing. A
dash Of lemon, sprig of mint and a
little carbonized water turns it into
simple "cup," or it may form the
basis for more sophisticated punches.
Lovely to look at as well as de-
licious to eat isaa sherbet made of
grape juice and topped with whipped
cream, or grape bombe, using the
frozen sherbet as lining and
whipped cream for the center.
Two Grape Sherbets
(Using fresh grapes)
4 pounds grapes
quarts water
cups sugar
6 lemons (juice only
Is package gelatine
Boil the sugar and water together
for five minutes and set aside to
cool. Remove grapes from stems,
wash and put them to boil with one
quart Of water. When the grapes
burst rub them through a sieve.
Add lemon juice and syrup, and
strain through cheesecloth. Mean
time the gelatine should have been
soaked in one-half cup of cold water
for five minutes, then dissolve in
New-York tribune., 1921-09-18

two-thirds cup of boiling water.
Add it then to the fruit juice and
syrup and turn it into a gallon
freezer.
fMade of bottled, grape iuice)
/ quart grape Juice
6 or 8 tablespoonfuls sugar iii
sugar has been added before bot
tling}
to s teaspoonfuls lemon juice
a tablespoonfuls gelatine
Soak the gelatine in one-ouarter
cup of cold water for five minutes.
Dissolve this in one-third Gun of
boiling water, add it to the sugar,
grape and lemon juice and freeze.
1t will make one quart.
BY omitting the gelatine ard
freezing only to a mush one has a
grape frappe.
Fruit combinations to he served in
coupe" are often improved by the
addition Of grape juice which should
be given time to soak into the fruit
before serving.
Grape and Apple Butter
Grape and apple butter is another
one of the old-time faycrites not to
be forgotten when the purple grapes
hang high. It is easily prepared, as
follows:
One quart apple pulp
One quart grape pulp.
One quart 1.-TWO pounds) sugar.
After separating the grapes frcn,
the stems cook them without adding
water until thick and pulpy. Stir to
keep from burning. Cook apples in
the same way, first cutting them into
quarters and adding enough water
to cover. Cook until soft and put
New-York tribune., 1921-09-18
Cingered Pears

Peel eight pounds of juicy, firm
winter pears and cut the pulp from
the cores in small pieces. Place in
a preserve kettle with alternate lay
ers of five pounds of sugar and six
thinly sliced lemons Qeave the rind
on three Of the lemons). Sprinkle
in between the ingredients half a
pound of chopped candied ginger.
Cover the kettle and let stand over
night. Then simmer until quite
New-York tribune., 1921-09-18
Ounce Marnaalade

Peel the fruit, remove the cores
and cut in small pieces. Weigh or
measure and take the same amount
of sugar. Place the fruit over the
fire with just enough boiling water
to cover, and for one pound of fruit
add one thinly sliced orange, cut in
bits. Boil until the fruit is tender
and skim the orange and ounces
from the liquid. Add the sugar to
the liquid, skim well when boiling,
drop in the pieces Of orange and
ounce and cook for about fifteen
minutes, or until the syrup is jelly
like in consistency. Store as for
ieHy.
New-York tribune., 1921-09-18
Supplies

Supplies for the week will include
at the butchers one pound Of lean
stewing veal at 80 cents pound, one
pound and half Of ham at 45 cents
a pound, half pound Of salt pork at
81 cents pound, half a pound Of
bacon at 48 cents a pound and two
pounds of short steak at so cents a
pound.
At the fish market a two-pound
bass at 81 cents pound, one pound
and half Of halibut at 40 cents a
pound and two pounds Of weakfsh at
80 cents pound.
Marketing prices for four persons
should run at the following approx
mate figures:
Butchers bill .............S .S2.38
Fish bill 1.84
Dairy products ........... 4.83
Fruits ........ 4.85
Vegetables ........ ...... 400
groceries -. ......... 49,. 9.10
Total '........ ........ .s27.oo
Purchase for the dairy supplies
two pounds and half of table
butter at 81 cents a pound, three
quarters of a pound of oleo at 38
New-York tribune., 1921-09-18

Sundays dessert, line melon mold
with layer of frozen grape sherbet.
Then fill the center with a mixture
Of stiffly whipped cream, sweetened
to taste and blended with crushed,
dried macaroon crumbs. Cover the
top with more of the sherbet and
close with water-tight cover. Bury
in ice and rock salt for four hours
before serving.
New-York tribune., 1921-09-18

pears or ounces there are few be-
ter or more wholesome dishes than
good fruit compete. This may he
served plain as a relish for meats or
served on a bed of steamed rice as {,
simple dessert. These compotes may
be varied indefinitely by the addition
of spices, ginger, fruit peel and even
shredded dried fruits.
To prepare the grape sherbet,
place a pint Of grape juice and 81
cupful of sugar in saucepan, bring
to a boil and add teaspoonful Of
gelatine softened in two tablespoon
fuls Of cold water. Cool, beat we'll
and add two slices Of minced canned
pineapple and cupful Of the syrup.
Turn into a chilled freezer, freeze
until we'll thickened and stir in the
beaten whites of two eggs and half
a cupful of chilled cream, whipped
solid. Continue to freeze until firm
and smooth.
Pear meringue is another simple
dessert made from stewed pears that
have been cooked in lemon syrup
with a bit Of stick cinnamon until
transparent. Place two halves Of
the cooked fruit with little of the
syrup in individual baking dishes
and cover with a high mound Of
meringue, into which has been
Stirred a little minced candied or
ange. peel and a few chopped,
blanched almonds. Set in moderate
oven for the meringue to brown
over.
In making the grape bombe for
New-York tribune., 1921-09-18

THE odor waited to you on the
September breeze from, vine
yards ready for harvest is one
that you cannot forget, nor do you
ever smell even a modest basket of
grapes that the vineyards and their
royal purple wealth are not re-
called. Unless you have chummed
with the grapes on the vines, you
may be one who SCOTS at plain
New-York tribune., 1921-09-18
Imaginative Recipes 1ha'
York Out

Dear Institute: I meant 70
tell you before how naacS
have enjoyed using yoa1
recipes. SoYehoqt' the1s
seems to be more spnagf''a..
tio4, iu them than IN ,soSs
cookbook recipes. AS
neuey did aay cooking %.
fore / aUas married, aehsce
Was not so rery long ago,
nay imagination IN cooksayg
has not dared to Qttefap
very high flights as yes.
ThG,,k goa ue,y much fM
all the help yca s.Sre gsfsa
me. r. A. S.,
NeW Hnuen, Corn
New-York tribune., 1921-09-18
Special Recipes

= These delicious fruit concoctions
should stir any imaginative house
keeper to the constant use Of fruits
in many and diverse ways. The
winter cometh, when no man can pay
for pears and grapes unless he be
rich
New-York tribune., 1921-09-18
Crane Salad

Peel, seed and cut in halves suf-
ficient large California grapes to
make one and a half cupfuls. Mix
the drained pulp with three-quarters
of cup of diced celery, and add one
diced, peeled Bartlett pear and three
tablespoonfuls Of chopped, blanched
almonds. Chill on the ice and
moisten with thick mayonnaise
dressing that has been thinned with
the juice drained from the grapes
and blended with four tablespoon
fuls Of stiffly whipped cream. Serve
in lettuce cups.
Ounce Custard
Peel, core and cut in quarters six
ounces. Cover the peelings with
cold water, cook for ten minutes,
strain and use as the liquor in which
to cook the fruit. Simmer the
ounces until tender and add sugar
to taste at the end of fifteen min
utes. (Long cooking Of ounces in a
sugar syrup gives a rich red color to
the fruit.) When the fruit is very
tender and the syrup thick, cool and
turn into a glass dish. Cover with
a chilled boiled custard, favored
with orange extract, and heap over
the top mounds of sweetened
whipped cream. Top these with
cubes of vivid ounce jelly and serve
very cold.
Pear Compete With Lemon
Peel six firm, juicy pears, cut in
halves, and stick each half with
three whole cloves and place in a
wide, shallow saucepan. Half cover
with water. and grape juice mixed,
and add half lemon, thinly sliced
and cut in bits. Cover the saucepan
closely, cook for five minutes and
sweeten to taste. Simmer until the
pears are transparent, lift them out
and lay on a bed of steamed rice.
New-York tribune., 1921-09-18
Ounces and Pears Are the Fruits of the Coming Nj
Raw or Cooked for Breakfast, Salad,
for Luncheon and Compotes or
Desserts for Dinner

cents a pound, six quarts Of Grade
B milk at 16 cents a quart, three
l1alf-pints of cream at 26 cents a
bottle and two dozen and half eggs
at 60 cents a dozen.
New-York tribune., 1921-09-18

Cook down the syrup in wh;.t
have cooked until quite th;cs '.s' '
pour over the fruit and rica a.. aaa
or loganberry juice may be ,,ss. vs,''es
place Of the grape Juice. ~ u
Grape Juice and Honey sherb.,
fut IN graniteware saucepan =.
pint and a half of water IL. s'e
pound OF strained honey and ons.
ter of a teaspoonful Of cre.s' ss''.
tartar and cook five ninutesssfs... ,.. =
begins to boil. When cold. ada -.
pint of grape juice and -. y.
strained juice of half a leuss -
Freeze, using two-thirds ice and ,s.'' oss
third rock salt. sa'-
Pear and Ginger Salad
Peel Bartlett pears. cut IN h.,...
and with q sharp pointed snocr :
..0'e 'ile cores MIX together (for
Tour pears) two tablespoonful =
chopped preserved ginger. half :,
cupful Of chopped celery, one tsbls
spoonful Of chopped nutmeats. hi,
tablespoonful Of minced cand;sa
orange peel and sufficient mavoD
naise to bind the ingredients NM
the core cavities Of the fruit NTH
the mixture ard lay in nests Of e,;,.
lettuce.
Ounce Roly.Poly
Stew the ounces as for the o,;ne.
custard, cool and drain. Prenare /,
pie crust, roll out and spread with
the ounces cut in s5nall pieces. Dust
with a little ground cinnamon and
grated nutmeg and add a little
grated lemon peel, with sugar IL the
fruit is not very sweet. Roll up liks
jelly roll, pinch the ends together
and lay in a creased tin. Brush
over with little milk, sprinkle with
sugar and cinnamon and bake in 8
quick oven until crisp and brown.
Serve, cut in slices with the thick
ened fruit syrup poured over each
portion.
Fairy Pudding
To the whites of three eggs add
few grains of salt and beat until
foamy. Then add three Tablespoon
fuls of powdered sugar and bes.
until glossy and very stiff. Now add
a teaspoonful at a time, two-thirds
of cupful Of very firm grape jelly
and beat again until the mass is very
light. Heap in parfait glasses that
have been half filled with sliced
Bartlett pears.
New-York tribune., 1921-09-18
By Virginia Carter Lee

1y NAShu0 &d4 SS4 S-sS0
"RAPES, ounces and pears,
i which are now in the height
Of their season and conse-
quently fairly reasonable In price,
should be purchased by the provi-
dent housekeeper, who realizes what
a great help they will be, converted
into tempting conserves, preserves,
jellies, jams and pickles, when plan
ming "three meals a day" next
winter.
Fortunately, this fall, sugar is
also cheap, and with the following
tested recipes (most Of them Of
Southern origin) to follow, the
housewife may point with pre-war
pride to her well-hlled shelves.
Green Grape Mint Jelly
This is delicious with either roast
lamb, mutton or pork. Wash the de-
sired number Of green grapes, that
are just showing q slight tint of
color. Heat in a preserving kettle,
crush we'll and add one bunch of
crushed mint to each pound of
grapes. When the juice runs very
freely, drain and drip through q
jelly bag. Measure the fruit Juice,
cook for eight minutes, skim well
and add an equal amount Of heated
sugar. Cook until little jells,
when tried on a cold plate, tint a
delicate green and pour into jelly
glasses. Cover when cold with melted
paraffin.
Ounce Honey
This will be found most delicious
with waffies and hot biscuits. Pare
half a dozen ounces and drop them
into cold water; cover the skins with
boiling water, boil rapidly for half
an hour, then drain. Crate the
ounces, adding the pulp as grated
to the ounce liquid drained from the
skins. Cook the mixture for twenty
minutes, skim, add an equal amount
of heated sugar and simmer about
five minutes longer. Store sas for
Jelly.
Raisine
Take equal weights Of pears and
grapes. Wash and stem the grapes
New-York tribune., 1921-09-18

thick and the pears look translucent.
Seal in sterilized jars as for canned
fruit.
New-York tribune., 1921-09-18
Grape Conserve

Wash eight pounds of grapes and
press the pulp from the skins. Cut
two oranges in quarters and slice
very thin through skin and pulp.
Cook the pulp Of the grapes in a
double boiler until soft and press
through sieve to remove the seeds.
To the pulp add the skins and the
orange and let cook until the skins
are tender, then add four pounds of
sugar and one and a half pounds of
seeded raisins. Cook until quite
thick and, ten minutes before remov-
ing from the fire, stir in half a
pound Of chopped English walnuts.
Store as for jelly.
New-York tribune., 1921-09-18

grape juices or regards lightly the
delicacies which owe their flavor TO
grapes. They aren't fermented en-
the vine, you know.
Nectar for Olympus
The grape rules in splendor in
the Israelite and Egyptian records,
it's juice being used for the most
sacred of religious ceremonials dis
well as for welcoming the returned
warriors and cheering the weary
New-York tribune., 1921-09-18

point and pour over the fruit. Re-
peat this for five mornings and the
last morning add the pears and SIM
mer for fifteen minutes. Store in
jars, as for canned fruit.
New-York tribune., 1921-09-18
Choice Southern Recipes Preserve
the Fall Fruits Deliciously
for Winter Needs

and cook, in just enough water to
prevent scorching, until tender. Press
through a sieve with a pestle and
add the pears, that have been peeled,
cored and cut in slices. Cook the
combined fruits until the pears are
tender, measure and allow three
quarters Of cupful Of heated sugar
for each cupful Of the mixed pulp.
Add also a tablespoonful Of lemon
juice for each cupful Of the fruit.
Cook down like marmalade.
New-York tribune., 1921-09-18
Ounce Honey
Raisine

Take equal weights Of pears and
grapes. Wash and stem the grapes