davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1921-02-04
A BLUsH-WHAT IT'S

Dear Bill-The boys all say I'm al
ways biushing. What is the meaning
OF blush? BLUE EYES
A nut once sent this answer.
BLUSH-A temporary erythema ana
calorif1c effulgence Of the physiog-
nomy, aeteologized by the perceptive-
ness of the sensorium, in a predica-
ment of inequilibrity.sf from a sense of
shame, anger or other cause. even
tuating in a paresis of the vase-mo-
torial, muscular filaments of the facial
capillaries, whereby, being divested
of their elasticity, they become suf-
fused with a radiance emanating from
an intimated praecordia.
The Washington times., 1921-02-04
TAKING NO CHANCES.

jake objected to paying 81 for .
Turkish bath.
Well" said the proprietor, an sell
you twelve tickets for $40"
Jakie-"How do I know I am alive
twelve years?" II. ID. b.
The Washington times., 1921-02-04

II wisdom's ways you'd wisely seek,
Five things observe with care
To whom you speak. of whom you spea
And how and when and where
FROZEN FACE
The Washington times., 1921-02-04

Don't pick on the unrea-
sonable sex. Take away
the nourishing wood alco-
hol from the men, II you
can, deprive the boys of
their nicotine tonic, but
don't harm that blond hair
on the old gray head,
The Washington times., 1921-02-04
THE .BONE- SHE PULLED.

A Washington woman, hurry
ing to a card party the other day,
left this note for her sister:
Put the potatoes on at 5:15
before / get home under a low
fire." SAYS WHAT.
The Washington times., 1921-02-04

Woman is a beautiful,
delicate flower In tho gar
den OF life, and any mis-
creant who steps on It will
sprain his ankle.
The Washington times., 1921-02-04
Mr.. B. Baer
ANOTHER BLUE
AMENDMENT.

The ten gentlemen re-
formers of women's clothes
who designed a model flap
per's dress have forgotten
an important detail. They
each ought to buy one of
their creations ana wear 1t.
The new frock is built
on the svelte. daring limos
of a wet burlap bag. The
neck is designed to keep
the ears warm and the hem
Of the skirt falls six inches
below the heels. The waist
Is embellished with bright
embroidery of rusty but
tons and Is set of smartly
by a necklace of Smith
Brothers cough drops.
The Washington times., 1921-02-04

There was young fellow named Fisher,
Who was finhing for a fish in a assure
Then a cod, with a grin,
Pulled the fisherman in,
Now they're fishing the fissure for Fisher.
CLARA.
The Washington times., 1921-02-04
cswslsis. 1891. ~ st~s os~s~As.

nato
ONE DAY cost
of the prtthey do
The Washington times., 1921-02-04

THOSE OPERATORS.
Charlie-on the phone-"Say. Mac.
let's have a date in Georgetown.
Mac-"Fraid can't tonight: just
washed my b. v. DIS"
Central, cutting in-"Pm ringing
them" MORE FUN.
The Washington times., 1921-02-04

Friend-Before you were married
you told me you and your wife
would go to the ends of the earth
together.
Husband-That's so, but 1 didn't
know she wanted to go there in a
taxi. Alta GIRL.
The Washington times., 1921-02-04
The way to get some birds"
to SOAR" is to get them up in
the air" HARPERS FERRY.

Man in restaurant to waitress-Do
you have frogs legs?
Waitress-No, sir, it's the rheuma-
tism that makes me walk this way.
/. r.
The Washington times., 1921-02-04

When "our own staff cartoonist'
gets tired of kidding us with his
camouflage repertory of the editor,
what's the chance of getting him to
slip us "BILL PRICE, by himself?"
JOE CONKLIN.
New-York tribune., 1921-06-05

nothing more appetizing than these
milk soups, served with crisp
crackers.
On Eating Ice Cream
Ice cream, too, is food. Did
you ever eat it as such and try serv-
ing bread and butter with it. or
crackers instead of heavy cake? If
not, you have no idea how good it is
and how much more you enjoy the
flavor of the cream itself than when
served with another sweet. Plain
creams (custard, vanilla or even
chocolate and pistache) are es-
good with fresh fruit sauces
not sugar syrups-and make a
magnified, gloriied sundae that is a
hot weather luncheon if served gen.
erously with bread and butter or
waters.
We venture the theory that an
abundant serving Of two things,
rather than a mixture of several,
makes more digestible and simpler
luncheon for warm weather. There
are also the ice-cold, creamy rice
custards which sound merely "hy-
gienic" but are really delicious iI
New-York tribune., 1921-06-05
for HEALTH Economy and Peasuabe Eating in Warm Weather

supply. A cream sauce thickened
with egg yoik is the apotheosis of q
Newburg, and the last word in
cream soups is spoken by using some
of the fine canned soups on the mar
ket and thinning them with cream.
We know of no way in which the
acme of quality and the least trouble
can be so surely yoked together To
serve few people the cost is not
prohibitive. Try what cream will do
to the quality # your meal and see
if the price is not warranted.
And when it comes to vitamine
value, you know that butter fat is
without peer as source of the
vitamine that builds or urges on the
other body functions to do their duty
In this regard.
A toast III milk to health and pros
perity for the summer. Prohibition
does not touch it; it will encourage
the farmer. and your body will be
grateful to you for giving it refresh
ment and nourishment and building
materials in such easily used form
in warm weather. Our digestive ap-
paratus appreciate vacation as
we'll as our minds
New-York tribune., 1921-06-05

we'll made. And cold baked Gus
tard is always the last word in a
wholesome, delicious delicacy.
We have stoutly maintained for
many years that an ice cream should
not be served at the end of a heavy
meal, both because it adds too many
calories to the ration and because its
coldness discourages digestion.
To be appreciated and to do you
the most good the best way to serve
ice cream is for luncheon, at o'clock
of hot afternoon or in the evening,
either with light supper or later
on. The delicate bitter almond flavor
of pistachio cream and its green
color make it one of the most re-
freshing varieties to serve with the
fruit sauces.
Try chocolate ice cream either
with coffee II with crushed
strawberry OF raspberry sauce, and
eat it with deliberation and crisp
waters or verssr pain sponge cake.
You may find that you have never
really enjoyed ice cream before.
The luncheon subject is just as i'm
portant to the housekeeper, with Or
without children, as it is to the busi-
New-York tribune., 1921-06-05
ost you and what you get for your

cost you and what you get for your
money.
Comparative tests on the Girls
void gas iron and the Westinghouse
electric appliance gave these figures:
The aluminium electric device costs
about nine times as much as the gas
iron, but offers table service, hand
some appearance, no turning and no
greasing in return for this initial
payment.
The electric takes ten minutes to
heat up, but will then cook two
cups Of batter in twenty-three min
utes, while the gas iron, which takes
only five minutes to get started,
takes thirty-four minutes to cook
the same amount. They Drowned
one charge in about the same time
1.-TWO and a quarter to two and a
New-York tribune., 1921-06-05
Electrified WaNes
Made at the Table

THIS iron is not an iron; it is
very aristocratic aluminium
affair, looking like a tive-pound
candy box of fine nickel, mounted
on curved legs and having
dull black handle on top of the
metal bail. When this bail is tilted
toward one into a horizontal posi-
tion the top Of the box, which is
hinged, opens to the rear, exposing
the waffle dies. There are three Of
these, 2 u by 6 inches, and as there
are heating clements both above and
below them one does not have to
turn the waffle at all, both sides
being Drowned at once. The alumi-
mum plates are three-sixteenths to
three -eighths of an inch thick, and
behind each of them lie four thin
heating units, which apply steady,
equal heat to both sides of the cook
ing batter. Asbestos wool insulates
these, so that the waffle, not the out
side of the case, gets the heat.
Another important point is that
the aluminium plates do not need to
be creased, which does away with
any smoke or unpleasant handling
of the melted fat and puts the final
seal of approval on the device for
table instead of kitchen cookery.
The first time the iron was used
little vegetable oil was applied,
but afterward perfect results were
obtained with no oiling at all. 1t
would be an awkward hostess who
could not manipulate this iron at
the table with ease and the best
results.
The six-foot cord with an outer
New-York tribune., 1921-06-05
Taking the Boredom
Out Of Housekeeping
April Is. 1921.


nEAR MISS PIERCE: Will you
kindly send me the recipe for
tomato jelly salad published in last
Sundays (April 24) Institute? in
tended cutting it out, but the page
was, unfortunately, destroyed.
/ would also be greatly obliged If
you will tell me where the dehy-
drafted vegetables you wrote of last
Sunday can be purchased. I have
tried to get them in Philadelphia,
with no success.
Will you also tell me If homemade
soap which calls for ore can Of I've
to six pounds Of fat is too strong to
use for laundry purposes?
feel that | must tell you what a
perfect joy the Institute is to me. Il
keeps me interested in trying out
new things, and / never feel any
more the deadly boredom I used to
feel toward housekeeping.
Thank you for your help.
Hereford, Pa. NJ. C. S.
= We told her. What can we tell
uo,12
New-York tribune., 1921-06-05
because You Got Good Start Mix and Did Most of
Groplng On 1t Is Reason for Using 1t
IN Adult Years for Body Repairs

testinal tracts that could be done!
And it is no small assurance, that,
in the summer season.
A word about the sandwiches
that go with the milk drink. Cheese
sandwiches (American or Swiss) i,
peanut butter with lettuce leaf
and a bit Of nayonnaise, olive and
lettuce sandwich for piquancy, 81
combination sandwich Of Swiss
cheese and q thin slice of ham or
tongue with lettuce and either
French mustard, mayonnaise or
chill sauce-all are among the sand
wiches that give real backbone and
zest to this light lunch and keep it
from being cloying. All milk lacks
is the starchy factor, and bread sup
plies it.
Other ways of getting your quota
of milk, if you do not relish it
straight, are in the vegetable puree
soups. Tomato bisque, and the as
paragus, pea, celery and clam
soups, made with milk, are deli
cious and very good for the hurry
ing, scurrying American of to-
day with his famous penchant for
drowning his defenseless digestive
juices in cold beverages Of every
sort and eating on the run.
The soup need not be scalding,
only pleasantly warm, and If YOUR
philosophy is only equal to the test
you will discover that the after eff
fects' are more cooling, if anything,
than only cold foods. Made from
rureed fresh vegetables we know
New-York tribune., 1921-06-05

yollss add the shortening and part
of the milk and mix this with the
dry materials. Add remainder of
milk and fold in the beaten whites.
Beat we'll. The batter should be
smooth and about the consistency
of thick cream. Place a table
spoonful of batter in each COM
partment, near the center, and
close the irons. Bake on one side
until the edges begin to color;
then turn the irons and remove
waffle when both sides are deli
catciy brown.
More shortening is used in the
waffles cooked on the electric
iron because none is used in
greasing it. Also from one TO
one and a half cups of cold cooked
rice added TO the recipe given will
make a pleasing variation, giving
the waffle a softer texture.
New-York tribune., 1921-06-05
The Table Iron Is No Iron at All,
But an Aristocratic Box of
Nickeled Aluminium

Of operation and fire materials must
be paid for, but either appliance
gives excellent return fer the amount
invested. 1t just depends on the
kind of service you want. A most
important factor with the waffle is
TO eat it Immediately, and the uni
form cooking, right at the table,
with little more trouble than "A
toaster gives, makes a special ap-
peal in this case, since the waffle
loses much in even the quickest
transportation from stove to table.
However. the gas waffle iron, with its
adaptability to any Of the conserva-
tive forms Of heat, is the one for
the larger family with abundant
kitchen service and many mouths to
fill. Both fill an honorable place
in the lineup of household appli-
ances. The enly question is: Which
one?"
The Westinghouse Electric Waffle
Iron.
Made by the Westinghouse Elec-
tric. and Manufacturing Company,
East Pittsburgh, Pa.
New-York tribune., 1921-06-05

so that the hands are free to loosen
the waffle from the iron. The
handles, though the sockets are cast
Of one piece with the plate, are made
of spiraled wire. and Keep cool. A
little trough about the plate is formed
by turning up the supporting collar,
and in this any overflow of batter
may be caught, but a little expert
ence will enable one to pour in ex-
actly the amount needed-from one
half to three-quarters of a cupful
usually, or one tablespoonful to a
waffle.
Altogether, this is an excellent
iron, practically, athetically and
dietetically. 1t delivered good. crisp,
New-York tribune., 1921-06-05
Another Institute
Furnished House
April. %, 1921.
TRIBUNE INSTITUTES:

TRIBUNE INSTITUTE:
Three or four years ago you rem
dered US very great service in the
assistance given in selecting gas
range, and we are now much pleased
with the advice given US last fall re-
garding washing machines, as we
selected most satisfactory model
because of the information you gave
US in the way of tests Of some
twenty or more different kinds.
We again come to you for advice,
this time regarding refrigerators
about 100 pounds capacity. and it is
efficiency and economy in operation
rather than low first cost that we
are interested in. A. M. B.
Huntington, L. I.
How can we serve you?
New-York tribune., 1921-06-05
HoW 30 Make Wuff2es

ITO our mind there is moth
ing like butter and cinnamon
and powdered sugar Zone part to
siss) FOR the morning waffle, to be
eaten with coffee. For luncheon
or tea one may use maple syrup
and butter Or honey, but for
breakfast try our cinnamon mix
ture. 1t will not make the coffee
taste bitter, either.
Recipe
3 cups flour 2 teaspoons sugar
Sc teaspoons cups milk
baking powder
z eggs 3 tablespoons fat
-e- (electric iron)
l teaspoon 2 tablespoons melt
salt ed fat (gas irony
sift together the dry ingre-
dients. To the we'll beaten egg
New-York tribune., 1921-06-05
The Stove Iron Cooks Waffles for
Two at Cost for Gas Of
Tialf a Cent

- HE Griswoid waffle iron moved
even the Institute engineer to
i fights of fancy. He described
"a result as "a sort of palatahle
,.tsat;ne." Since the five crisp waf-
i. produeed by one fiip-fop of the
,.,a are heart-shaped, with a star at
10 center of the group, aud, instead
i the regulation hollow squares OF
a;smonds usually found on the sur
fsee Of a waffle, tiny hearts are
scattered over them, this description
semed scientifically correct. The
rouna plate service of five waffies
rles q star thus provided at one
baking is none too much for one per-
sau. but may we'll serve five persons
Il once. though it IS better fer three.
The replenishing of the plate can be
accomplished every FIVE minutes, as
e took only six minutes to heat the
iron and less than four minutes to
eok the batter perfectly. This was
when the iron was new. Later it
worked even faster than this.
Do not be discouraged if the first
enc sticks. Ours did, though we
creased the iron and burned it off
first, as one always should with
new iron. But the second one was
perfect, as were all its followers.
This quick work is partly due to
the fact that the iron is especially
designed to be unusually near to the
fame, the shallow collar in which
the plates rest being only Is inches
New-York tribune., 1921-06-05

out going to the socket. A com.
bination plug makes it possible to
use q lamp socket or permanent
receptacle. A tray nearly 13 by 10
Inches. with rolled edge and heav~
ly nickeled, keeps up the reputation
Of the appliance for good looks.
1t is interesting to see just what
the respective weak and strong
points of the service rendered by
gas and electricity are--wl1at they
New-York tribune., 1921-06-05

braiding of blue and gold is perna-
nently connected at the lower left
hand end, below the appliance. All
connections are we'll made and high
grade materials are used. AS the
last word In convenience the cord is
equipped at a foot from the iron
with a cord switch, having through
button, black at one end and white
at the other. BY it's manipulation
the current lie turned off or ON with
New-York tribune., 1921-06-05
Without Waffle Iron? Meet the Summer Cake

makes ii impossible to turn The iron
in the frame, as is usual when it is
higher above the fire. Opposite the
handles Is a special hinging and
pivoting device, consisting Of two
half spheres which interlock, so that
the handles are swung upward ON
the ball pivot and tie plates reversed
III it without any awkwardness, not
withstanding their weight.
In opening the griddle the upper
half tilts back to ten or fifteen de-
erees beyond the vertical and locks,
New-York tribune., 1921-06-05

gardless of how fully you may be
convinced of its vitanline value and
its perfection as balanced food,
and you just cannot make it "go
down." there are still multitudes of
ways to encompass the milk and the
difficulty and enjoy the doing of it.
"An ice cream soda" with it's
heavy, sweet syrup and coldness, is
no preparation for an afternoons
work, especially if it is head work,
not exercise. But milk shake with
just enough syrup to flavor it is
quite another matter. A frosted
milk shake, a Broadway {coffee and
chocolate mixed), with or without
an egg, and sandwich or saltine
will go down easily when nothing
else will. And then If you supple
ment this with some fruit, eaten
out of doors in the park or even at an
open window, and little quiet or
glance at book that takes you far
away from work, and you have All
ideal summer luncheon that cannot
be equaled in crowded cafeteria or
hotel for many times the price. Re-
taxation and light, nourishing, cas-
lily digested food is the rule for the
summer luncheon.
New-York tribune., 1921-06-05

brown waffles, plateful every five
minutes, and was easy to handle.
Criswold Waffle Iron (Heart- Star
Dssign).
Made by the Griswold Manufae-
turing Company, Erie, Pa.
New-York tribune., 1921-06-05

ATOTHINC could be sim
lV pier, less greasy or more
smokeless than the MAX
ing of waffies on this table
electric grill. Speed from
waffle iron to the plate is the
great problem in making this
most delicious brand Of cakes
for breakfast, luncheon or
tea, and here you just slip
them over" crisp and hot. And
why, by the way, should we
leave out the waffle served as
a fritter with fried chicken for
dinner.
New-York tribune., 1921-06-05

the same service that costs only half
a cent when given by gas-i. e.,
cooking two cups of batter. (This
presumess 10-cent electricity and
s1.5o gas.)
Plainly the convenience Of table
service and the last word in ease
New-York tribune., 1921-06-05

above the stove top, this iron being
designed for gas, oil or coal stove.
The whole appliance weighs 9.5
pounds talmost as much as a
vacuum eleaner), the heavy iron be-
New-York tribune., 1921-06-05
By Anne Lewis Pierce
Director, Tribune Institute

THIS IS MILK WEEK-just
to remind US that now is the
time of big production and
low prices, that the most perfectly
balanced of foods. and the most per-
lshable, will be going. to waste if we
donot use it wisely, and that through
the three summer months these
facts will be just as true as they
are this coming week.
Where Science and
Food Pleasure Meet
II you are one Of those who "love
milk" just so, warm from the COW
Or cold from the icebox, the food
proplem is simple one, for bread
and milk, graham crackers and
mix, half and half, if you prefer,
and fruit for dessert is a model
summer meal for midday. But if
ysa don't like the taste of it, re-
New-York tribune., 1921-06-05

half minutes). The cost for the cleo
trical cooking, with its many ad-
vantages, is, however, 3.2 cents for
New-York tribune., 1921-06-05
Why ''Bread and Milk"
Are Siamese Twins

The matted milks again add
nourishment to the liquid lunch, and
those who like buttermilk or the
fermented milks have the satisfac-
tion of knowing that they are.doing
the very best thing for their in
New-York tribune., 1921-06-05
The Best Rises
To the Top

The difference between real cream
and white sauce thickened with
-four and iasufflciently cooked is one
that the most uncultivated taste can
detect, for cream gives a texture
that even butter and milk cannot
New-York tribune., 1921-06-05

ing partly responsible for the crisp,
distinctive character of the cake. !.
The handles and method Of turn
ing the waffle are another special
feature, as the low set of the plates
New-York tribune., 1921-06-05
Where Science and
Food Pleasure Meet

TESTED and endorsed IN TIE Tribune
Instituted
New-York tribune., 1921-06-05

valuable minerals (0.7 per cent?, all
in the most digestible form, from
your glass Of nlilk--everything but
the starches which your sandwich or
bread and butter supply.
The Cream of the Matter
Of course, the acme of milk is
cream, as the Irish might say.
Cream is concentrated milk, with
little less of all other food ingred-
tents than the whole milk, but about
13 per cent of fat-at least three
times as much as the milk itself.
Whipping cream, may have AZ per
cent of fat and it must have at least
80 per cent 10 be legal.
Whether we say "the cream of a
joke" or the cream of commu-
nty' we mean the best of it-what
rises to the tcp--and when a fact be-
omes figure Of speech in this way
: means that it is an overwhelming
universally accepted truth.
Many people deny themselves
cream on the score of economy and
spend just as much or more for
foods that do not add nearly so
much quality to the menu. Try
skimping somewhere else and have
cream for coffee and fresh fruits,
and little added to fresh yege-
tables such as new peas, carrots,
lima beans and cream sauces for
sealloped dishes potatoes, fish and
New-York tribune., 1921-06-05

ness man or woman. 1t is a mistake
to "go on your nerve," because it is
too warm or you are too tired or
too busy to eat. Your friends or as
sociates will suffer from your nerve
strain and irritability and you will
suffer temporarily from undernutri-
tion, and finally from overeating
wheASth deferred mealtime comes.
So when IN doubt, say nilk--but
remember that milk may be con-
sumed in manv forms, liquid and
solid, and have little imagination
about it.
New-York tribune., 1921-06-05
A Real
Food Drink

By the way, iced chocolate is a
neglected food ,lrink based on milk.
Make thick chocolate and put it in
the icebox SO that you will not need
to dilute it too much in icing it. Fill
the glass two thirds with the cold
chocolate, add cold milk and a single
piece of ice when served, and top
with whipped cream. This will be
quite different from the usual watery
beverage which you may have
thought was iced chocolate.
Never do we cease to wonder that
a perfect food like milk can be 85
per cent water: it is not the food
you eat, but the food the body uti-
lizes that gives you strength, re-
builds and vitslizes the functioning
organs. A concentrated ration is not
suited to sedentary people or sum-
mer conditions. You get protein 6
to per cent?, fat "a to 6 per cent?,
milk sugars (aEout per cent? and