davidaulloa/AmericanStories huggingface dataset:
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-06
Girls Shoes
in Sizes 11la to 2

Oxford ties, high-lace shoes and
ankle-strap pumps Of tan leather
are each $3.50 a pair.
Ankle strap pumps Of black
patent leather are 1925.
Tan calfskin ankle-strap pumps
are $3.50; Oxford ties, So; high
lace shoes, $5.4O.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-06
WANAMAKERS WANAMAKERs WANAMAKER,S /
Wananaker's Dolun Stairs Store
Clearaway of FLANNEL and
Silk Skirts, $3.50

Beautiful silk skirts and lovely skirts of striped flannel
are the sort that makes choosing inter-
esting especially when the values great these
All of the skirts considerably higher in regular
stock and all may be worn right now
(Marke
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-06

Every garment of today is apt to be
tape.slze. One starts out with suit
Jacket in front and finds q perfect cape
n the rear. One finds separate coats
Introducing pelerines. And of the
presses which employ cape draperies
md cape sleeves there is no end.
Nor have the capes which don't pre-
tend to any other interests diminished
u number. These are made of oil fab
PICS, including lace. Above. we show
pne ior autumn wear which is con-
Ftructed of copper colored duvetyn.
Fchly lined with red and gold en-
oroldery posed over gold tissue. Re
eeating the note of gold, the collar is
Formed by links of antique gold.
Nor does the lining detract from the
piendor of this garment. For here
copper c?,lored chiffon is placed over
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-06
Big Broom
Special!
Reg 45c Broom cut t" 3
Reg 60c Broom cut to 5
Reg zoe Broom cut to 6

This sale Is very timely. Here
is another opportunity for every
housekeeper to save money. Buy
now and be ready for your Fall
house clea ming.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-06
For Big Girls and
Young Women
Wearing Sizes 21Ia to s

S5.4O for Oxford ties and strap
pumps of tan leather on sensible
toe shapes, with low heels.
$500 for high lace shoes of
black dull leather on wide-toe
shapes with welted soles. Tan
leather shoes of the same sort
are $6.25.
S6.75 for several other styles
of black and tan shoes, some with
narrow toes and somewhat higher
heels.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-06
Center Aisle
Opportunities
Hair Nets
SOC a Dozen

Two good models are for
average figures. One, of
white coutil, is very long but
has a low bust. The other, of
pink coutil, is medium length
and lightly boned.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-06
Best Pure Lard 1b Ia

Open kettle-rendered, positively the yer
finest lard to be had. There is big differ
ence in lard, as in most everything else.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-06
Striped Outing
Flannel, 1Oc a Yard

Time to get busy on night
clothes, especially for the kiddies
who sleep outdoors.
This pink or blue striped out
ing flannel is 26, inches wide.
White Outing Flannel
15c a Yard
With a soft nap on both sides,
it is 26 inches wide.
36-Inch Outing Flannel
zoe a Yard
A good quality is in an assort-
ment of colored stripes.
(CcntraD
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-06
Youthful New Jersey Frocks
With Leather Collars and
Cuffs, $1O.75
More Than Dozen Models at $16.75

Charming tailored frocks are Of navy blue
the pretty ways that Autumn OrdanS. Navy biz
chine dresses, trimmed with tiny frills, are ais
New-York tribune., 1921-09-11
Fitting the Family Menu to the School Child and the Ad

guaranteed to satisfy the young
sters' craving for sweets, at the
same time it provides qualities to
keep them growing and healthy.
Farmers pudding is good enough
for a king, and the other meat
recipe, scraped beef cakes, will be
as much in demand by the men folks
as by hungry school youngsters.
The fruit salad is so attractively
combined and served that it gives
party atmosphere to any dinner.
Both the caramel toast pudding and
the Mexicana ice cream are also
grand" enough to turn a very
simple luncheon or dinner into a fes-
tive occasion.
The fish and macaroni souffl6 COM
bines all of the good qualities of
fish and macaroni, adds egg and milk
and makes a we'll rounded dish
New-York tribune., 1921-09-11

cup of water, until soft and broken,
mashing and stirring to thoroughly
break. If it seems too thick to
yield juice freely, double the guam
tlty of water. Let drip sin jelly
bag over night. Next morning pour
the juice very carefully---so as not
to disturb the sediment-through
three thlcknesses of wet cheese
cloth and bring to a boil, add one
third of a cup of sugar to each
quart of juice, boil a moment and
can, boiling hot, in pint Jars. The
amount of sugar may be varied ac-
cording to taste. The juice should
be sweet enough so that, when
added to water and Clipped ice in
New-York tribune., 1921-09-11

tuls of flour, blended with quar-
ter OF cupful of milk. Cook over
hot water, stirring constantly until
thlckened; cook for four minutes
and add one egg beaten with six
tablespoonfuls Of sugar and a few
grains OF salt. Cook for a moment
to set the egg and flavor with
quarter of teaspoonful Of vanilla
extract. After the shell is filed.
cover with any sliced and sweetened
Fruit, as peaches or bananas, and
arrange a meringue over all. Re-
turn to a slow oven to brown over
Cuban Baked Apples
Core four large juicy apples and
f1ll the cavities, from which the
ceres have been taken, with a mix-
ture Of chopped preserved ginger.
grated lemon rind, sugar and ground
cinnamon. Pour into the pan in
which the apples are placed one
large cupful of water and add three
tablespoonfuls Of the ginger syrup.
a tablespoonful of sugar and the
juice of half lemon. Bake, bast-
ing frequently with the liquor in the
pan and serve the fruit with the
liquor poured over them. If de-
sired, the fruit may be peeled, in
which event, bake in a covered pan.
New-York tribune., 1921-09-11
By Florence Taft Eaton

~ ELECTABLE dishes made
from elderberries are a left
over from oldtime house
keeping, when table luxuries were
not so varied and abundant as now.
At the present time, however, when
automobiles and trolley cars have
brought the resources of the coun-
tryside to everybody having fond
ness for the open road, everything
holding a promise of conserved
future delectability is eagerly
sought for. The rich, purple clusters
OF the elderberry, seen in such aoun-
dance everywhere along country by
ways, tempt the ambitious house
wife who is not afraid Of novel COM
binations.
Tho culinary possibilities and
delicate flavor of this wayside prod
uct, which some think resembles that
Of the blackberry, are not generally
known. Tasted au naturel the fruit
seems slightly bitter. This quality
seems to disappear entirely when
cooked, and the dishes in which elder
berries are used seem not unlike
those ordinarily made Of blueberries
end huckleberries, these latter often
expensive and difficult to obtain. The
abundant purple clusters of the ell
derberry may be piled in a large bas-
ket when one is tripping" and
stripped from the stem later on. Try
these recipes. Mullins and griddle
cakes may be made, using them just
New-York tribune., 1921-09-11
sufficient quantity and with whole
wheat bread or crackers.
High Lights

sufficient quantity and with whole
wheat bread or crackers.
High Lights
Most Of the bread served to chill
dren should be made Of the whole
grains. and, if you possibly can,
have them home made, using half
milk and half water. Try these
breads, adding a few w~chopped raisins
and nut meats, and see if the
children will not prefer them, cut
in thin slices and spread with good
butter, to the rich, sugar bearing
cakes.
Nearly all children have natural
craving for sweets Of some kind, and
small piece Of homemade candy or
maple sugar at the end Of meal
will generally satisfy them. If choc-
olate is used, count it as food, not as
source Of pleasure and energy only.
Milk is one Of the most important
foods that child car have and, In
addition to being used as beverage,
II should be employed as the basis
Of breads, desserts, etc. Frequently
child who will not drink plain
milk can be induced to if it is con-
verted into milk shake and favored
with chocolate or fruit syrup. No
money or trouble should be be-
grudged that means good milk for
the growing child.
Butter is another valuable fat,
and, although a good butter substi-
tute may be used for culinary pur-
poses, do not skimp (if you can pos-
bly, avoid it) on good, sweet butter
for the children to usc on their bread
and vegetables. You may have to
economize on other supplies, with the
best butter selling at IS cents a
pound, but it will pay in the end.
1t may also be helpful to know
that for a child Of ten years about
1000 food calories will be required
daily. If there Is time it Is best to
have the hearty meal in the middle
of the day, and when the family DIM
New-York tribune., 1921-09-11

until all is a mush. Drain through
a jelly bag, boil the juice rapidly
twenty minutes, add equal measure
of sugar, boil five minutes, or until
it sheets from a spoon, and pour into
hot, sterilized glasses.
Elderflower Crisps
Pick sprays of elderblossoms be-
fore they begin to fall. Dip in an
ordinary frying batter Zone egg
yolk and white beaten separately,
cne-fourth of a cupful of milk, pinch
OF salt, one teaspoonful of olive oil,
one teaspoonful Of sugar, one-half
cupful of -four, or enough to make
almost drop batter before the egg
white is added. which should be last)
New-York tribune., 1921-09-11

ner is served at night a selection Of
the foods served Tor the adults may
be made for the children to round
out we'll balances 4 dietary.
The Budget
Supplies for the week will require
at the butchers cne pound of
chopped beef at 40 cents a pound,
one knuckle Of mutton for 80 cents,
one pound and th.ee-quarters of
lamb chops at 80 cents a pound,
three ounces Of smoked beef at q
cents an ounce, one thin slice of
cooked ham for 20 cents, one pound
of stewing veal or mutton for 80
cents, half pound Of bacon at 45
cents pound, two pounds of short
steak at 80 cents pound, and
pound and a quarter of flank steak
(for "toad in the hole") at 80 cents
a pound.
At the fish market one quart Of
oysters or their equivalent Of bulk
oysters for so cents, one-third of
pound Of salt cod for IL cents and a
pound and half Of halibut at 40
cents a pound.
Purchase for the dairy supplies
two pounds and half of butter at
55 cents pound, ono pound of oleo
for SO cents, four quarter pints of
cream at ID cents a bottle, three
dozen eggs at sc cents a dozen and
twenty quarts of Grade B milk at Is
cents quart.
Marketing prices should run at
New-York tribune., 1921-09-11
Cheese Potatoes

Have ready three cupfuls of
creamy mashed potatoes and season
to taste with salt and paprika. Add
three-quarters of a cupful of grated
American cheese, two tablespoon
fuls of melted butter and table
spoonful of minced parsley. Beat
until very light, fold in the stiffly
whipped white of one egg and heap
IN mound on CREASED tin. Dust
with additional grated cheese and
brown over in quick oven. The
potatoes to be creamy should be a
little more moist than for ordinary
mashed potatoes.
New-York tribune., 1921-09-11

which alone can nearly make COM
plete meal. A trial Of it will insure
its becoming a permanent part of
your kitchen ritual.
Scraped Beef Cakes
Grind one pound Of lean beef with
tiny strip of suet through the meat
grinder and add two tablespoons Of
the wheat cereal left from breakfast,
two tablespoons of chopped parsley
and half a grated Bermuda onion.
Mix we'll and form into fiat cakes.
Dip into melted bacon fat and broil
on a CREASED broiler, having them
rather rare. Spread with q little
melted butter, dust with salt and
paprika and serve very hot. If de-
sired a brown gravy can be made
from hot water, two bouillon cubes
or little beef extract and q thick
ening of Drowned -four. Season to
taste with salt, paprika and half a
teaspoon Of kitchen bouquet.
Emergency Fruit Salad
To serve four persons mix TO-
gether two slices Of drained canned
pineapple, cut in pieces; two diced
peeled peaches, a small cupful Of
diced celery and twelve chopped,
blanched almonds. Moisten with a
thick mayonnaise dressing that has
been thinned with little Of the
pineapple syrup and into which has
been beaten four tablespoonfuls Of
sweetened whipped cream. Serve in
lettuce cups.
Caramel Toast Pudding
Caramelize half cupful of sugar
and add two tablespoonfuls Of boil
New-York tribune., 1921-09-11
Bit Of Institute Correspondence With the Res1lnd Rec;
Ne10 York Tribune Institute ::

Ne10 Y0TE IT1b3tNe 7nstute:
May ask for the flowig recipes last Sum-
d1ys s0eeky nemt? Cream fru p Cuban baked apples
coffee sponge cheese potatoes.
fleose also let take this opportunity appye
coto OF Interesting and vauabe "Tribuae Institute"
""o9s" am o" one OF large multitude of ardent devotes
OF your cons Not only they of immense practical
ASSISTANCE but they make such entertaining reading thut vou
must mdeed be putting much inspiration delqt onto
has endless task Of tree neals day. many housewife
for oe quote you like disciple and ma husbands
recommendation of artist ith food" Tribune Institute
assistance! Very sincerely,
(Signed) Marion C. Rickert Montclair NJ J.
New-York tribune., 1921-09-11

INSTITUTE service by mail, tele-
phone and personal conference
is just as important a phase of the
work as the two pages in the Sunday
paper. Often Institute readers apol-
oglze over the phone for disturbing
our editorial calm (?). That hurts.
10 answer questions over the phone
is one of our pet ambitions; one of
the main reasons for our existence!
Fly to the telephone or postbox any
time that you have any kind of a
household puzzle to solve and give
US a chance at it.
These recipes may. be of interest
New-York tribune., 1921-09-11

(Cut These Out for Your Notebook

with alternate layers Of thin, but
tered bread and elderberries, sprin-
king each layer Of the fruit with
one to two tablespoonfuls Of sugar.
Plan to have the bread for the top
layer, add dots Of butter, pour half
cupful of hot water over and bake
slowly, covered, about one and one
half hours, or until we'll cooked and
rich; uncover the last half hour to
brown. Serve with snowdrift sauce.
Elderberry Breakfast jam
This is delicious used on cereal
with cream.
Boil required amount of elder
berries with enough water to keep
from sticking and to make suf-
New-York tribune., 1921-09-11

Of powdered sugar and a tessno,...
full Of vanilla extract. Turn ,nto .
glass dish, chill on the ice and s,,
nish with mounds of sweeAsr.A
whipped cream.
Farmers Pudding
Use either pound Of stewinp va,
or mutton, cut in dice and simm.,
until tender in water to cover with !,
few celery tops, half a bay leaf ana
sliced onion. Arrange the meat /,
a baking dish AMI pour over !,
Drowned gravy made from u.
strained liquor and thickened with +.
little Drowned -four. Season to tat.
with salt and paprika and add
tablespoonful Of Worcestershire
sauce and a teaspoonful Of htcb.n
bouquet. Prepare a thick batter n
for mullins, pour IN a thin layer ovc
tho meat and gravy and bake IN
moderately hot oven until wal
Drowned.
Mexicana leo Cream
Put one cupful Of sugar into 4
saucepan and stir over q nodsah
heat until melted. Add ono cupfu|
OF chopped nut meats and pour lnto
a buttered shallow pan to harden
When firm chop finely. Crisp ons
dozen macaroons in the oven and
crush fine. Make a rich boiled cu,.
tard from q pint of milk, the yolh
Of three eggs, a pinch of salt and a
quarter of a cupful of sugar. Whe
the custard is we'll thickened cod
and fold in the stiff1y whipped whix
Of one egg and pint Of chilled
double cream, whipped with two
tablespoonfuls Of powdered sugar.
Flavor with vanilla extract and A
little Maraschino syrup to taste,
turn into chilled freezer and freeze
slowly. When the cream begins TO
CONCEAL add half the nut and all the
macaroon mixture ard continue to
freeze until firm. Serve with the
remainder of the nut mixtur,
sprinkled over the portions of cream
New-York tribune., 1921-09-11

back of the spoon, remove from the
hre and add one-quarter of a tea
spoonful of vanilla extract. Cool
beat with an egg beater and fold
IN the stiffly whipped egg whites.
Beat until very thick and light, and
pour into an ornamental mold
Chill on the ice and serve with
sweetened whipped cream.
Cream Fruit Pie
Bake a deep pastry shell with
f1uted rim of crust and when cold
flll with the following: Scald three
quarters of a cupful of milk and
thicken with four level tablespoon
New-York tribune., 1921-09-11

and fry an instant in smoking bot
fat until crisp and brown. Pile
lightly on hot serving dish.
A Tested Raisin Conserve
3 cups rhubarb, 6 oranges
3 cups sugar, 1 cup Sun Maid
seeded raisins
y cup chopped walnut meats OF
blanched raisins.
Cut rhubarb in small pieces. Ado
sugar and cook until tender. ADD
orange pulp and raisins, cut in small
pieces. Cook until thick, about
twenty minutes. Add nuts snd
cook five minutes. Pour into
pastry shells for tarts or serve as
jam. This may be served as des'
sert with whipped cream, if desired
If made in a large quantity it may
be poured into sterilized glasses and
sealed with paraffin. - Sun msa
Recipe Book.
In this jam we find excellenlF
blended the fruit flavors. VINE
perhaps the raisin predominates tne
acid of the rhubarb and orange give
a distinct tang.
We suggest adding a little water
about one-third cup-at the DE-
ginning to prevent burning, as s
usual in making rhubarb sauce
In reality this is rich, delicious
conserve that we'll accompanies tns
meat or fowl course. Serve vefs
cold, for it is then at its very oes.
This quantity will make two al.
half pints at cost of about ~
cents.
New-York tribune., 1921-09-11
Year Folks Demand Them)

ficient juice; add about one-third
OF the quantity in sugar, and cook,
stirring until like thin jam. This
requires about half an hour.
Thicken slightly with little corn
starch dissolved in cold water, so
that the jam will just pour-like a
thick blackberry jam. Serve
spoonful on cereal before adding
cream. This may be made and
canned for winter use by omitting
the corn starch, which you can add
before using.
Elderberry Juice
Cook elderberries in the propor-
ton of one quart of berries to one
New-York tribune., 1921-09-11
Hot Breads, Fried Foods and Rich
Desserts Are Absent, but Whole
some Sweets Abound
By Virginia Carter Lee

By Virginia Carter Lee
w TtTH the opening Of the
" schools the diet for children
Of school age is Of the great
est Importance. Not only bodies but
minds. are stunted when growing
children are underfed or improperly
nourished, and the children Of the
rich suffer the latter as we'll as the
offspring of the poor.
With this thought in mind the
menus for the coming week have
been planned. The meals are ar
ranged for two ADULTS and two chill
dren between the ages of nine and
eleven. In both the breakfasts and
luncheons the children are especially
catered for, and the evening dinners
contain the correct food values for
both children and adults, and foods
have been selected as far as possible
that both may enjoy. 1t should also
be remembered that the active, grow
ing child will require quite as much
food as the average sedentary adult,
and sometimes more, so that liberal
portions have been allowed when
making up the weekly budget.
Conspicuously Absent
Pork with the exception of a bit
Of bacon and ham), nearly all fried
foods, pastry, rich cake and desserts,
as we'll as highly seasoned food, have
been omitted from the dietary, while
wholesome, nutritious foods in the
form of cereals, milk, eggs, beef,
lamb, fish, fruits and vegetables are
given due prominence.
Hot breads are also conspicuous by
their absence, save for the light,
crusty popovers and the bran gems
for the Sunday morning breakfast.
In the Scotch broth served for Tues
days luncheon bits of meat should
be added to the rich broth with the
vegetables and barley, thus making
complete ration, when served in
New-York tribune., 1921-09-11
august S, 1921.
Dear Mrs. Rnkert:

Dear Mrs. Rickert:
1t making "gray sky bue to act such nm
appreciotir letter. asoful good to oo that me- M bt
the 6seye IN for ohat you genq out of the
institute e~octy oat labor gve often qvoner
If the hits its
In regard to the recipes that you avant am ooino to osk
V"gnan Carter Lee to send them cannot Of core
c0oer OIL the cach often hoL sneo
1Sed ones haze been gavem see hoyeue
hdt yo get these IN fsu detail gust as possible
Yours cordially
Anne Lewis PIERCE Director The Tribune Iustitats
And thss Whut he not!
New-York tribune., 1921-09-11
others besides Mrs. Rickert.
Coffee Sponge Cream

Heat in the upper part of
double boiler, one cupful and half
OF cold coffee, three-quarters of
cupful of top of the bottle and one
third OF cupful of sugar; then add
one and quarter tablespoonfuls of
granulated gelatine, softened in
three tablespoonfuls of cream.
When the gelatine is dissolved, stir
IN the yolks of two eggs, beaten
with another third of a cupful of
sugar and a few grains of salt.
Cook until the mixture coats the
New-York tribune., 1921-09-11
Special Food Recipes

CEvEN recipes, each one especial
~ ~ chosen for it's nutrition VI alue
and popularity with either grown
ups or the children, are here. A
favorite rice pudding comes first and
is disguised with sweet chocolate
and finished with whipped cream
New-York tribune., 1921-09-11
Eating What Is Good for You Need
Not Be Painful if You Are
Good Cook

ing water. Stir until smooth and
dip six or eight strips Of toast in
the caramel. Arrange in a buttered
baking dish and pour over the toast
custard made from two cupfuls of
hot milk, one-quarter Of cupful Of
brown sugar, one tablespoonful Of
melted butter, one lightly beaten egg
and quarter Of a teaspoonful If
salt. Set in a pan Of hot water and
bake like custard. Serve with a
foamy sauce.
Fish and Macaroni Souffie
Flake the cooked fish finely and
mix with one-quarter the amount of
cooked chopped macaroni. Season
to taste with salt and paprika and
mix with three-quarters Of cupful
of seasoned cream sauce. Heat all
over hot water, add the beaten yolks
Of two eggs and two tablespoonful
Of chopped parsley. Cook for a
couple of minutes, remove from the
fire, partly cool and fold in the stifiy
whipped whites Of the eggs. Turn
into q buttered souffle dish, filing
it half full and bake in moderate
oven until light and puffy. Serve
quickly.
Chocolate Rice Pudding
Soak four tablespoonfuls Of washed
rice in a large cupful Of milk for
half an hour. Then add two addi-
tional cupfuls Of milk, half tea
spoonful Of salt and cook in the up
per part Of the double boiler until
the rice is tender. Mix together two
tablespoonful Of oleo, half cupful
Of sugar, two squares Of unsweet-
ened chocolate, melted over hot
water, and three-quacters Of a cup
full of chopped seeded raisins; add
to the rice and cook for ten minutes
longer. Remove from the fire, cool
md add the stiffiy whipped whites of
two eggs, half cupful of thick
cream, beaten with tablespoonful
New-York tribune., 1921-09-11

desired proportions when used, no
more sugar is necessary.
Elderberry Jelly
Elderberries are not rich in
pectin and should be used, when
making jelly, in combination with
apples. The berries should be
picked when just underripe. Use
about two parts of berries to one
part of fruit-or half and half.
Strip the berries from the stems
and cut the apples in small pieces.
add enough water so that it may be
just seen through the fruit when
pressed closely down. Mash and
stir we'll while cooking and boil
New-York tribune., 1921-09-11
as you would blueberries or even tn,
smaller huckleberries.
Elderberry Pie

Line a fairly deep pie plate with
pastry; wet half-inch strip Of the
paste and lay around the edge; fill
with elderberries which have been
washed; sift over them a teaspoonful
or so of flour; add half a cupful-
three-fourths If you like very sweet
pies--of sugar, and two tablespoon
fuls Of water to start steam. Cover
with the paste and pinch down we'll.
Bake as blueberry pie, in hot
oven.
Elderberry Betty
Butter q glass baking dish and fill
New-York tribune., 1921-09-11

and fry an instant in smoking hot
fat until crisp and brown. Pile
lightly on hot serving dish.