davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-03-06

this case familiarity breeds respect
not contempt.
The gas stove is perhaps the most
widely used as yet, so we will assume
that it is the one which will be in
our kitchen. Of course. most of us
must take the kitchen as the land
lord hands it to us. But, if we have
our choice, the first thing to say is,
IA high oven, please" not one below.
which will mean back bending every
time we peep in, and next an oven
warmer, which may be the dinners
'life saver" when He phones at S
minutes to z that he will be half an
hour late.
Two other conveniences are the
iirefy lighter on top of the stove that
does away with matches, and the tiny
slmmerer. The latter is quite as
important as the giant burner, for
when the pot is once boiling only a
little gas is needed to continue it..
Hard boiling" for most things. q
few cereals being an exception, is
disastrous to quality and tenderness.
and only wastes water and time in
replenishing.
Lighting the Gas Stove
Don't approach the stove with
superstitious fear, wondering if it is
New-York tribune., 1921-03-06
Boiling

Boiling water means 212 deg. r.,
when the liquid is jumping-"w when
the surface is completely agitated, :"
as the scientists say. No matter
how large a flame is used the tenn
perature cannot go higher than PIP
degrees f. (unless tightly sealed)
The water is merely converted into
steam. SO it is gas wasted not to
lower the light after boiling com
mences, leaving it only high enough
to continue the boiling This is a
New-York tribune., 1921-03-06
Recipes for Breads
You Have FORGOTTEN

THERE is just RS much variety in
breads as there is in cakes and
the field is much better worth ex-
ploring from the standpoints Of
health and economy, and often
times in taste as well. To the chill
dren, when served with fruit sauces.
they will often bring cake Joy and
bread healthfulness.
Swedish Cardamon Bread
Dissolve three-quarters Of yeast
cake in half a cupful of tepid water
and add to two cupsful of milk that
has been scalded and cooled. Also
beat in three cupsful of bread flour
and set aside to rise overnight. Of
New-York tribune., 1921-03-06

id]Sctt VI cdOS. SUCH as SIHNdnl, en-
tire wheat or rye, less labor will be
required if they are made of the con-
sistency of drop batter and not
nodded. They will be found to have a
'licious nut flavor, but they are not
as firm as the regular kneaded
bread, in which more flour is used.
These breads are better when they
are twelve hours old.
Bakers breads have been greatly
improved of late, both in quality and
sanitary handling, and are a great
convenience, but place should be
made for the making of some breads
in every real home. By using
the thinner dough breads Chose
that require no kneading) or with
the aid Of a good bread mixer, home
made bread should be the birthright
of every child. Use whole wheat,
graham, rye and oatmeal bread, add
ing dried fruits or a few nut
meats, cut many of the desserts
from the family menus and you will
see the family health improve daily
The meat courses in the present
weeks menus have been cut to a
minimum, the breads, both hot and
cold, forming the backbone of the
ration. The butter item for the
week is increased, owing to the cur
tailment of other fats.
New-York tribune., 1921-03-06

'ASAAoo ViOH properly AloOc ''ltu
served in sufficient quantity with
good butter.
Have you ever, through a mistake
or mismanagement, been forced to
return your meat course of lunch
con or dinner (when dining at
hoe~S or restaurant) and in the in
terval of waiting so RECALLED your
self with crispy rolls, sweet butter,
celery or olives that when the piece
dc resistance was finally brought on,
you found that you had no appe-
tite for it? This shows conclusively
that bread and butter can be liter
ally made the backbone Of the daily
ration, as the present weeks menus
demonstrate, provided always that
the bread is of the best, the butter
sweet and fresh and that neither is
stinted in quantity.
Variety in Breads
Fortunately, under the title of
bread so many appetizing variations
are possible that a different one
may be served for every one of the
ninety meals during the month, the
products taking the form of biscuits,
mullins, gems, scones. popovers,
rolls, rusks, brioche, the various
yeast and baking powder loaf
breads, the Boston brown bread and
the numerous hot breads made with
corn meal as the principal ingredi.
ent.
The old-fashioned ''salt-rising
Bread" so dear to the hearts Of our
grandmothers (this requires no
leavening agent) is made as fol
lows:
Into pint OF lukewarm milk
stir four tablespoonsful of corn meal
and sufficient sifted flour to make a
drop batter. Let stand in q vessel
Of lukewarm water for eight hours.
keeping the temperature as near
70 degrees as possible. When light
and foamy add a quart of mixed
milk and water (tepid heat), two
teaspoonsful of salt, two table
spoonsful Of sugar and additional
New-York tribune., 1921-03-06

Y'baked III the late afternoon.) In
the morning add half a cupful of
sugar, one teaspoonful of salt, three
lightly beaten eggs, half cupful Of
melted shortening, one tablespoonful
Of cardamon seed and bread flour to
form a dough. Knead thoroughly;
form into long, narrow loAvcs and
lay in creased pans. Let rise again
until doubled in bulk and bake about
fifty minutes in moderate oven.
The bread may be sprinkled with ad-
ditional seeds before baking, if de-
sired.
Maple Sugar and Nut Biscuits
Sift together three cupsful Of
pastry flour, three slightly rounding
New-York tribune., 1921-03-06
The FRYING Pan

In twentieth century cooking fry.
ing is not just frying" It now be-
comes pan broiling, sauteing and
deep-fat frying. Pan broiling IS
used when meats such as chops and
steak are to be broiled on top Of the
stove; only enough fat is used to pre-
vent sticking and frequent turning
is necessary. Sauteing is when the
food to be fried is half submerged IN
hot fat. French fried potatoes are
done in this way. Deep fat frying
is used for doughnuts and cro-
quettes, when the food must be en's
tirely covered with hot fat.
New-York tribune., 1921-03-06
Almond Cream Rings

Make a sponge of one cake of
yeast, dissolved in a quarter of a
cupful of tepid water, one cup or
scalded and cooled milk and one and
half cupsful of flour. Let rise until
light and add one-quarter of a cupful
of melted shortening, one egg ana
one egg yolk, lightly beaten, four
tablespoonful Of sugar, half tea
spoonful of salt and additional flour
New-York tribune., 1921-03-06

ingredients used and their pyos
portions. Any recipe can, be
spoiled IN the making though &C.
dctly folloaUed.
This series of "short qu;de
posts pointing the qcay to cor
rect cooking technique and sure
results sciU run for the neat
three months, especially for the
benefit Of the ,,ocice an oooEino.
be she 6a~idcs or bachelor maid. or
man. # there are o7,y points
you especially qVant to hnoo
about. send the query to us and
zoe aciU cover 1t in due season.
ANNE l.. PIERCE, Director.
t1RSI scrape a speaking acquain
tance with the stove. And ir
New-York tribune., 1921-03-06
Fried Rye Mullins

Mix together three-quarters of a
cupful each of rye meal and bread
flour, three teaspoonsful of baking
powder and half a teaspoonful of
salt. Beat two eggs lightly, add
four tablespoonful Of molasses and
a scant half cupful Of milk. Beat
the batter hard Git should be Of the
consistency of very stiff drop bat
ter) and add one tablespoonful of
melted shortening. Drop by the
spoonful into deep hot fat and fry.
New-York tribune., 1921-03-06

thick. Spread with softened butter
and fold from sides toward the CEN
ter to make three layers. Cut off
pieces three-quarters Of an inch wide,
cover and let rise. Take each piece
separately and twist from ends in
opposite directions. Coil and bring
ends together at top Of brioche. Let
rise in pans and bake twenty min
utes in a moderate oven.
New-York tribune., 1921-03-06

good place to economize on gas and
improve your cooking at the same
time.
Beware of the pot boiling over
and clogging the holes of the burn
er. If they do become clogged re-
move the burner and boil it in a
soda solution, two tablespoonsful to
a gallon of water. Turn the heat
low and you need not watch It.
New-York tribune., 1921-03-06
Dry Heat Makes Baking

We bake and roast with dry heat
to develop fiavors in the foods which
are not brought out by boiling or
stewing. True roasting or broiling
of meat is done by exposing the
flesh to the direct heat, but some
what the same result is accomplished
by the reflected heat of the oven
walls.
Braising OF meat might be called
the city cousin" of the good old
fashioned stew. The principle is
the same, but the process is a little
New-York tribune., 1921-03-06

Monday
BREAKFAST
Baked Apples
Broiled Bacon Nut Bran Mullins
Coffee
LUNCHEON
Oatmeal Bread and Lettuce
Sandwiches
Cocoa Hot Prune Fritters
DINNER
Vegetable Soup
Fried Smelts Rye Bread
String Beans Creamed Potatoes
Lemon Meringue Pie
Tuesday
BREAKFAST
HaIved Grape Fruit
Buttermilk English Mullins
Celery with BIoater Paste
Coffee
LUNCHEON
Stuffed Eggs COrnmcal Rolls
Celery Canned Fruit
DINNER
Fruit Cocktails
Shepherds Pie Green Peas
Swedish Cardamon Bread
Celery Salad
Chocolate Junket
New-York tribune., 1921-03-06

full Of gluten -four and set ovor
night. In the morning add two tabfo
spoonsful Of dark molasses, one and
a half teaspoonsful of salt and ahor.
four additional cups of gluten aonr
to make a dough that Will knsaa
knead until very elastic, let r;sa
again until doubled in bulk and form,
into loaves. Place in creased nans
let stand for half an hour, and bala
about one hour in a moderate ovsn
Steamed Fruit Brown Bread
Stir in two cupsful Of sour min.
or buttermilk one teaspoonful of
baking soda, and when it foams adj
three-quarters of a cupful of dsrl
molasses. Mix together one cupfp
each of graham and rye meal, ore
teaspoonful of salt and two cunsf,l
of corn meal and combine the ljoud
with the dry ingredients. Beat the
batter well, add one cupful Of nike
chopped raisins and dates and divide
into three pound baking powder can.
well creased. Steam steadily for
one and a half hours.
New-York tribune., 1921-03-06

cut any Gordian knot, sight st7as
seen, By mail! These nnd mann
ntore--bochelor me7, and avonen
acitls all kinds of digestion and
indigestion and different habits
Of play aud soorh, and you1g
mothers scith children echo mast
haze special food ond mach milh
they all SIT IA the Institute
audience and a0aalt their special
needs met.
This ace try to do "serln TIM"
Bat 1T has been borne IN qspon ays
thot all in common need info9~ma-
ton on the Fundamentals of tho
technique Of coohin9-the hand
ling and actual applying Of heat
being quite as important as the
New-York tribune., 1921-03-06

simmer for thirty minutes" they do
not mean to boil, The simmering
temperature is when the small bub-
bles rise to the surface, about 1856
to 195 degrees T. Many foods are
cooked at this temperature. such as
soup stock and stews, the meat of
which would be toughened by rapid
boiling.
New-York tribune., 1921-03-06

| going to "pop" back at you. That
should never happen if the stove is
regulated SO that the right mixture
Of gas and air blows through the
pipe and if you give this mixture
about five seconds after turning it on
to reach the burner before you apply
the match.
If you try this way several times
and still 1t continues to pop" or to
make blowing sound, move the air
regulator, which is the dial a few
inches back Of the stopcock, little
backward and forward and expert
ment (forward to reduce the air if
the flame burns yellow and smokes) =,
until the flame burns blue and is
noiseless. If you can't get it, call
the gas man.
To light the oven, first open the
oven and broiler doors. Turn on the
gas and apply the match to the pilot,
which acts as a taper.
The cause of explosions in the
oven is that too much gas has been
confined before lighting. If the
stove doors are open this can never
happen.
Checking Up on the Oven
A thermometer will take the
guessing out Of baking. There are
standing oven thermometers which
have been tested and approved by
the Institute. The dial thermometer
sometimes set in stove doors is only
general guide. 1t is practically
never accurate. Easiest Of all for
the novice is the oven regulator. of
the type Of the Lorain, which can be
set at the temperature called for in
the recipe and left to it's own devices,
In other words, when the indicator
on the outside is set at "slow oven"
"moderate," very hot" or at any de-
gree needed for baking or roasting,
this heat Is produced and held in the
oven without further adjustment by
the cook.
The cook has only to remember
when to remove the food from the
oven. Armed with table of time
and temperatures of cooking, success
should crown even the beginner.
What Do We Mean by Simmer
ing?
New-York tribune., 1921-03-06

more elaborate. It IS usually
scared first in pan on top of the
stove and then cooked slowly in the
oven, covered tightly, and with water
enough to keep the temperature low
Silver or nickel frames lit the dish
and thus the baking dish can cone
to the table as a casserole.
New-York tribune., 1921-03-06
Gluten Bread

Dissolve one yeast cake in half
cupful Of tepid water and add to two
and a half cupsful Of mixed milk
and water that has been scalded with
one and a half tablespoonsful of oleo
and then cooled. Beat in two cups
New-York tribune., 1921-03-06

A LII sorts and conditions of
men read The Institute.
When zoe try to Disuulize our nu-
d;s7tce so that sce may meet their
aeeds and interests we find lined
up In the front row experienced
chefs, feeding hundreds q dan,
and eighteen-yeur-old soorktng
girls cooking srt,reptitio1,sly for
one oper "oormed heat; ocnny
old housekeepers, svho regard us
rather as "desk" cooks (tUhich zoe
are 7tot), and ore a bit suspicious
Of our theories. and young house
keepers and brides, Uho approach
us With aWe and think sVs cop,
New-York tribune., 1921-03-06

Sfour to knead. Knead until smooth
and elastic, let rise again and when
light form into loaves aid bake the
same as for ordinary bread.
New-York tribune., 1921-03-06

Wednesday
BREAKFAST
Grape Juice
Frizzled Dried Beef
Holland Brioche Cakes Coffee
LUNCHEON
Cream of Tomato Soup
Croutons
Fruit Salad Maple Sugar and
Nut Biscuits
DINNER
Bouillon in Cups
Broiled Halibut Gluten Bread
Spinach
Rice Pudding with Dates
New-York tribune., 1921-03-06
Steamed Fruit Brown Bread

Saturday
BREAKFAST
spiced Apples with Raisins
Parsley Omelet
Oatmeal Scones Coffee
LUNCHEON
Sliced Salmon Loaf
Potato Biscuits
Prune and Nut Compete
DINNER
Oyster Cocktails
Baked Beans Fruit Brown Bresi
Cold Slaw Salad
Pineapple Sherbet
Sunday
BREAKFAST
Stewed French Rhubarb
Baked Sausages
Southern Beaten Biscuits
Coffee
LUNCHEON or SUPPER
Tomato Bouillon
Crackers
Almond Cream Rings
Canned Fruit Cocoa
DINNER
Broiled Steak with Onions
Drowned Sweet Potatoes
Bran Bread Escalloped Tomatoes
Celery Fruit jelly
New-York tribune., 1921-03-06
O0en Ddto Compiled FROM Government

Product to Be baked
Biscuits, baking powder. ..
Bread (loaf) .............
Cakes:
Angel Food ...........,..
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
James J. Whealley

James J Wheatley highly re-
spocted citizen of Upper Dorchester
County died at his home in Fork
District. near the town of Federals-
burg. on Tuesday morning January
25th, 1927 at A. NJ, as the result
of a stroke of paralysis received on
september 2Sth 1919, aged 6S years.
10 months and 4 days.
He was man of strong moral
character, honest and upright in his
dealings with his fellowmen. a kind
and affectionate father. devoted
husband. a patient sufferer.
His genial disposition and sunny
smile won for him host of friends,
by whom he will be sadly missed.
He is survived by his wife, who,
before her marriage, was, Miss Eliza
Williams. daughter of the late
Samuel a. Williams, and three chill
dren, Mrs. Lee Mooris and Ira Y.
WheaIley of fredericksburg and the
Rev. Melvin E. Wheatley, of Centre
Vile, Md, and six grand children.
Funeral services were held on
Thursday. January 9th at Wesley
NJ Z, Church. of which he had been
= member for &c years.
Services were conducted by the
pastor, Rev. J. II. Thornton, assist
ed by Rev. G. L. Hardesty, friend
of the family.
The pail bearers were G. S. Will
liams, w. S. Williams. NJ. L. Will
liams of fredericksburg, ]. NJ. Will
liams of Seaford. Del, brothers-in-
law, and o. W. Handy, Bridgeville.
Del. A. S Handy of fredericksburg,
nephews of the deceased.
He was buried by the side of his
infant son, in the cemetery at Cokes-
bury. near Reliance.
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
NOTICE

There will be special meeting of
the Hospital Board of Directors to-
night at eight o'clock at the Eastern
Shore Trust Company
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
Mrs. William H. Robbins

Mrs. Mary Owens Robbins, widow
of the late Captain William Henry
Robbins, died at five o'clock this
morning at the home of her son, Mr..
Jacob H. Robbins. Belvedere ay
after having been seriously i'll {
the past two weeks.
Before her marriage to Captain
Robbins she was Miss Mary Owe I,
daughter of Mr.. and Mrs. Thorn
Owens, of Baltimore. She
seventy one years of age. We
she had been seriously i'll for tpe
past two weeks she had been in poor
health since September.
She is survived by two daughters
and four sons who are: Mrs. Jarh hes
C. Leonard, of this city; Mrs. G. II.
Huppert, of East Rockaway, Long
Island; Messrs. George. Of Washing
ton, D. c.; Warren of Hurlock, and
William E. and Jacob H, Of Cam
bridge.
The funeral services will be held
from the home of her son. Mr.. Jacob
H. Robbins. Belvedere avenue, Fri
day afternoon at two o'clock. with
interment in the Cambridge Gene
terry
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
Joseph B. Woodward

Mr.. Joseph B. Woodward. aged
sixty-eight years died very suddenly
in Wilmington Del, last Saturday
evening as the result of an attack of
heart trouble HIS death came as a
great shock to the members of his
family as well as to his many friends
as he had appeared to be in the best
of health.
He was twice married aai is sur
vlycd ny his second wife nine chill
dren, Mrs. James Vorous, Of Will
mington, Del; Joseph Woodward
Jr. of East New Market; George
Woodward OF Virginia; Mrs. Ed
ward Medford, of Hurlock; John
Woodward. of Wilmington; Mrs. Ray
Stevens of Wilmington; Mayo Wood
ward, of East New Market; Charles
Woodward, of Salisbury and Taylor
Woodward of Wilmington. He also
leaves thirty-one grandchildren and
two eat-grandchildren and one
brother, Mr. Samuel Woodward, OF
Virginia
The remains were brought to VIII
liamsburg where the funeral was
held Monday with interment in the
cemetery at that place.
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
WARNING TO FISHERMEN
Laws Regarding Maryland Waters
viii Be Enforced This Year.

Warning has been issued by the
Office of the United States Engineer
for the District of Maryland that
though during the war the patrol of
Maryland waters to insure strict en-
forcement of fishing laws was some
what relaxed, the yare still in force
and this year strict patrol will be
maintained.
Last year the patrol was entirely
discontinued due to changes in the
personnel of the force but this year
it will be resumed following an in
spection trip over the waters OF the
Chesapeake Bay and its tributaries.
The work will be in charge Of Capt.
William E. Bell, master of the pa
troll boat Castle.
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
SPECIAL NOTICE

viii arrive tomorrow Thursday
morning with a fine lot of horses
and mules. W. l.. DEAN.
2t2-3t
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
Brief Local News


Miss Cecie keene. of Baltimore, is
spending sometime with Mrs. William
NJ Fletcher at her home on High
street, this city.
The many friends OF Mr.. Everett
Thomas will learn with much regret
that he is confined TO his home on
Willis street because OF Illness.
Miss Lula Wall left on the boat
last night en- route for Baltimore,
Philadelphia and New York where
she will spend several days on bust
ness.
Mrs. Norma Collins, of BaIti-
more, is visiting her sister. Mrs
Howard Moore. al her home on Bel
vedere avenue. having been called
here On account OF the serious ILL
ness of her mother Mrs William L.
Applegarrh who lives with Mrs
Moore.
The proceeds OF the social held at
the Meekins Neck School last Satur-
day night amounted 10 $500. Those
III charge sincerely appreciate the as
slstance given by the public IN gen
eral and particularly by those who
worked and contributed toward maxi
ing the event d success.
a fat tire has made many man
swear and Craig Winchen was no
saint-but this time he blessed the
puncture that introduced him to the
-the-well, The Girl-who by the
way is Elaine Hammerstein. the
Selznick star, and it all happens in
Pleasure Seekers" at t he Grand
Opera House tonight only.
The meeting of representatives OF
every district of the county which
was held at the Elks Home for the
purpose of formulating plans for the
improvements of the county roads
was largely attended, every district
being represented. 1t seemed TO be
the concensus of opinion that there
should be an experienced Road
Engineer placed in charge of the
work, the position being taken by
the district representative that no
good business concern would spend
sums of money amounting to nun
dreds of thousands of dollars with |
out having an experienced man in
charge of the expenditures. After |
discussion it was decid- |
ed to hold general meeting. open to
all citizens of the county, ladies and |
gentlemen, at the Armory within theI
ext thirty days. !
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
SPECIAL PRICES
OBSERVATION-DISCLOSURES
FEBRUARY Bird
ONE DAY ONLY

Am now fixed up in my new store
al 12O Race street and am better
equipped than ever TO handle bust
ness. Read these prices for tomor-
row. and see how cheap you can buy
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
JUDGE BAUMCARTNER
BUYS MILL PROPERTY

''\antic0l>c" Mills At Vienna Pur-
chased BY Judge Reuben Ii. Baun-
gartnCr. OF Salem. Mills Were
Established Many Years Ago by
Thomas Higgins n Son.
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
CandyIand Sold

j. Richard Smith, representing the
owners of Candyland, the well
known confectionery store and ice
cream parlor, located on Race street
adjoining the Grand Opera House.
this morning sold the business to
Messrs. George Holder and Alfred
Hoge, who will assume charge 1T
once
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02

CAMBRIDGE, MD, FEB, 2, 1921
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
NOTICE.

Will the person who took my UNI
breua with silver handle and initials
L. A. H on it from the Parish House
Monday afternoon, through mistake,
kindly return same to me. MRS.
MAMIE HUGHLETT. 6 Williams
Street. 2I12t
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
Near East Contributions

Grand Total ... 81 ,25S.lO
The Modern Priscilla Woman's
Club of Hurlock, Md, have
pledged -. .......... S1Se.oV
ALFRED w. G. HOGE.
Treasurer of Dorchester County, Md,
for Near East Relief.
The daily banner. (Cambridge, Md.) 1897-2008, 1921-02-02
STOVE COAL

We have just received two cars of
Stove or No. 8 coal and would sug-
gest that persons who like this size.
which has always been the favorite
size with the public, place their or
ders at once. Phone 155. L. s.
Dali, g. co. 2i2-4t
The Pleasantville press. (Pleasantville, N.J.) 1912-1929, 1921-02-05
~ IEnffAN -AD5E9Sf<
PROUD OF YEARS WORK,

The Ladies Aid Society of the Presbyterian
Church held their regular monthly meeting
at the Manse on Tuesday evening. 81 mem
bers were present. The question of serving
a supper and having an evenings entertain
ment was discussed, but no evening was
decided upon. The interior of the Chapel
has been painted. a new carpet and curtains
add much to the appearance of the room.
The ladies are justly proud of their work.
The regular meeting next month is the date
set for election of officers, when doubtless the
present officers, Mrs. Large president, Mrs.
North treasurer, Mrs. S. Carton secretary,
will be re-installed. The meeting will be
held at the home of Mrs. Brown. Tuesday
evening, Mar. g.. y