davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-10-16

- ~
& are probably the most
popular, and as they are
fairly reasonable III price,
selling FOR 60 TO 65 cents quart
depending on the shop), they may
De used to advantage either in the
daily menus or for that never-fail-
ing gastronomic delight, the oyster
supper.
One of these informal suppers Is
al ideal way to entertain, and
whether it IS served on Sunday
evening, or after the play or q
game Of cards, it may be easily and
quickly prepared at minimum of
expense and effort.
IN serving oysters great care
must be exercised that they are not
overcooked, or they become tough,
1sathery, tasteless balls that are
not worth eating. Composed as
they are Of an albuminous sub
stance, they should be cooked only
for short period and at low heat
4 safe old rule to follow is to cook
them only until the edges Of the
shellish begin to curl.
When served as the main dish Of
Z meal and they are cooked alone,
about six or seven oysters should be
allowed as q portion. Combined
uith other ingredients or rich
sauce, fewer Of the shellfsh will De
required
As rule, from eighteen to
twenty oysters 90 to the pint and
double that amount to g quart.
When purchased singly or on the
half shell they cost from two to
three cents apiece, according TO the
variety and size.
In cooking oysters, season deli
cately and remember that bread
crumbs, boiled rice, cheese and
bacon combine particularly we'll
with them. A tiny bit of ground
mace seems to bring out the true
oyster favor, and butter is the best
shortening to add when they are to
be escalloped. Bacon fat may be
used when making chowder, frying
fritters or when the shellfsh are
TO be panned, but in our opinion
this masks somewhat the delicate
oyster flavor
A green salad or celery should
always be served with any oyster
dish, and shredded cabbage, with :
Thousand Island dressing, is one OF
the best salads.
Pies. Fritte~s ct Al
For the baked oyster pie, butter
deep baking dish, put in . layer
Of finely diced, cooked potatoes anc
New-York tribune., 1921-10-16

cover them and cook for twenty
minutes Drain again, add the
apples which have been pared and
chors>i, the chopped suet and
citron and tho remainder Of the
ingredients Boil slowly for one
and one-hslf hours. Pour into hot
sterilized jars and seal, or If to be
used soon set aside in a cool place.
NJ +. S., Albany, y. Y.
We viii have 10 confess that the
Institute HIS rot been quite "sold"
ON mock niuce meats until this one
aroused a warm welcome and we
commend it to you~-esp specially you
who have tomato vines and apple
trees. The spices and suet give this
nj ture real body~it Is "meaty" as
we'll az "fruity" and we'll favored.
New-York tribune., 1921-10-16

Quarter pound cooked fresh
mushrooms.
Half cup oyster crabs.
One and quarter cupfuls Of thln
cream.
Two egg yoke.
One tablespoonful of butter.
Quarter teaspoonful each Of salt,
white pepper and papriHa with one
teaspoonful Of Worcestershire or
three to four tablespoonfuIs OF
sherry, if available.
Nix the beaten egg yolks with
the cream and seasoning; allow it
TO thicken over hot water, add the
oysters, mushrooms and oyster
crabs and let them stay until hot
through, adding the sherry ii any)
when ready to serve, with Z dash Of
New-York tribune., 1921-10-16
Oyster Salad Mayonnaise

Scald twenty-five oysters in their
OWN liquor and remove the instant
they are we'll pumped: then drain,
dry and cool. Marinate il The ice
box in French dressing and when
ready to make The salad, mix will,
a cupful Of diced crisp celery and
add two chopped, cooked beets,
eight Sliced stuffed olives, one table
spoonful Of grated forseradist and
sufficient mayonnaise dressing to
1noisten. Heap in salad bow|
that has been lined with white lot-
luce leaves and gar1isll Wit, capers
and celelv ions
New-York tribune., 1921-10-16

quarters inch, dredge with -four,
sprinkle with little salt and seay
III the hot oil. Then add three cups
of water, four red chill peppers
chopped fine, one-half pound Of
shelled green peas and two or three
cloves Of garlic also chopped finss
Cover the saucepan and let this
simmer about Two hours. salt 70
taste
Z. X. Tucson. Ark.
The rice should not be washed
before putting it IN or it will stick
to the bottom and lump.
4 savo-y Sauce
Two-thirds tablespoonful of Dut~
ter or drippings
One small onion
Two-thir tablespoonful OF -four.
One cuplul OF milk
One blade of celery.
One-half teaspoon of NorcesterS
shire sauce
0ne-eighth teaspoon of dry mus
tard.
One-quartcr teaspoon OF raDr'ka-
One-half teaspoon Of kitchen
bouquet.
Salt, Pepper and celery salt 10
taste.
In the hot drippings fry the
onion to light brown, add the
flour and blend. Pour in TIE milk
and celery. stirring until snoo.%
then add the aeasonings and cook
10 creamy sauce. Serve this over
1ish, meat. spaghetti or chicken
with calves brains II gives novel
piquancy.
T. T. P, New York Citys
New-York tribune., 1921-10-16

No. 5 (*2.e5)
Chicken Bouillou Cracker.
Oysters Is Hibbs OF
Oyster Salad Nayonraise
Hot Biscuits Ginger Ale Pnnch
Pineapple Sherbet
No. tst.70)
Olive and Cheese Cxnapcs
DeViaed Oysters Gluten Rolls
Romainc and Pineapple Salad
Banbury Tart
No. ($2.l6}
b"nsomn,e Crackers
Srindled Oysters
Green Pepper Salad
Beaten Biscuits Fruit Punch
Macaroon and Cherry Bisous
New-York tribune., 1921-10-16
Supreme of OYSTER Soun

scald a pint of oysters IN their
own liquor. Strain, reserve The
liquor and finely chop the oysters.
To the liquor add three cupfuls of
net water, z quarter of bay leaf,
one Glove, one slice OF onion, one
leek, one stalk of celery and q sprig
of parsley, all finely chopped, and
a quarter OF cupful Of washed
rice. Bring to the boiling point, let
simmer for forty minutes, and
strain. Season TO taste with salt,
New-York tribune., 1921-10-16

very thins dear-and bake in
SLOW oven.
Even Miss Earland's italics (she
would have printed it very thin) do
not move ne IS does my friends
Very thin, dear
Much SIS I rcveI in the unconscious
humor OF these lady-authors, I hold
1t in less esteem 1han The wit Of one
New-York tribune., 1921-10-16
Choose Your F Festive Dishes Here!

No. (s2}
Mixed Hnrs d'Oeovyes
Quick Curry Of Oysters
y atcrcress Salad Rclis
Coffee Kouucfort Cheese
NJ. > (sl.st)
Tomato Bouilion Crackers
oyster SandH iches CELERY
Fruit Jelly Hacaruors
Coffee
No 5 $500
Oysters and Bacon Canape.
Chicken Salad Finger Rolls
Fruit Cyr Coffee Mousse
No. ($l.75)
Caviar Sandwiches
Ncw England oys,ev Roast Leler,
Bread Sticks
Apple Iavts Cheese
Coffee
New-York tribune., 1921-10-16

whose name 7 60 not know. This gs
Z bit Of irony appended to receipe
for fruit cake. After listing the
Varied and tempting ingredients size
tells how 10 combine them ard how
70 bake the cake, and at The END os
the recipe she says:
''Ihis cake will keep indetinitely
under lock ard kav-v
New-York tribune., 1921-10-16

paprika 80 take of the pale faced
looE..
Another good mixture, less ex-
pensive, is oysters, chopped celery
and hard cooked eggs, cut in slices,
creamed in the same way.
New-York tribune., 1921-10-16
Spanisl, DisI,

Pour one cup of salad oil into q
saucepan. When it is hot add one-
half cup Of uncooked rice and cook
until the rice has turned a pale yell
low. Cut one pound of shoulder or
mutton in thick slices, about three
New-York tribune., 1921-10-16
to Serve Them Daily and on Gala Occasion
The Historic Oyster Supper From
Soup to Salad May Feature These
Popular Shell Fish

sprinkle with salt and paprika. Dot
with bits Of butter and sprinkle
with chopped parsley. Lay over the
potatoes layer of drained oysters.
cover with chopped, thinly sliced
bacon and continue with alternate
layers until the dish is nearly full.
For one quart of oysters and two
cups of potatoes add one cupful Of
cream and cover the top with
thin layer of very rich baking
powder dough. Make several in
cisions for the steam TO escape and
bake in q quick oven until crisp and
brown.
To make the spindled oysters,
drain one quart of oysters dry snd
arrange six Of The shelIiish on q
skewer with alternate slices Of
thinly cut bacon. Be sure that the
hard muscle OF the oyster is
pierced by the skewer. Place in
pan and run into 4 moderately hot
oven for about eight minutes. Have
ready slices Of buttered toast, lay a
skewer on each and pour over it the
oyster liquor, that has been sea
soned to taste with salt and parika,
little melted butter and 8 few
drops Of onion juice. Serve very
not.
Oyster fritrers, while rot so well
known as clam fritters, are equally
good. TO prepare them, rinse
pint Of oysters, drain thoroughly
and cut in half inch pieces. Mix to-
gether tTo and two-thirds cupfuls
of -four, four teaspoorfuls Of baking
powder, one-quarter of teaspoon
full of salt and add one beaten egg,
the oysters and enough OF the oys-
ter liquor to form d good drop bat
ter. Fry in deep, hot FAT to q rich
brown and drain on brown PAPER
before serving.
The following recipe, invented by
Washington bon vivant, was one
of the specialties served at Har-
vey's III the Capitol City--the old
Pennsylvania Avenue oyster house
that made steamed oysters and the
rough-and-ready roast famous.
Oysters Ia Hibbs
This is merely an oyster New
burgh to which either mushrooms
and oyster crabs, or mushrooms and
bits OF lobster, are added. Canned
lobster could be used. Nothing could
be more delectable and it is al ideal
chafing dish for after the theater.
II there is 10 sherry, skillful use
of Worcestershire, paprika and salt
will still make dish 10 remember.
These are the amounts for four
persons:
One dozen medium sized oysters.
New-York tribune., 1921-10-16
New England Oyster Roast

Drain the liquor from thirty oys-
ters and heat in q saucepan. Skim
well and season with quarter Of
2 teaspoonful each Of salt and eel
cry salt, q pinch Of paprika and
three tablospoonfals OF butter. Toast
eight soda crackers, lay IN 8
large buttered glass baking dish and
noiSten them with The hot seasoned
oyster juice. Lay five oysters on
each service Of crackers, squeeze
over q few drops Of lemon Juice,
dust with paprika and cover with
thin slices Of bacon. Set in 8 mod
crate oven for about eight minutes,
until the bacon IS Drowned and the
oysters are stean1ing hot. Serve
9arnishe9 with crnss
New-York tribune., 1921-10-16

YOU can count on this quantity to
make four medium or three
large, pies. The cost to the city
*0T@r will approximate 800.
Tomato Wince Meat
9 qts. green tona- teaspoonful
,ccs. cloves
10 tart apples ! teaspoonful
/ cup snet. nutmeg
cup cltron. ] teaspoonful salt
2 2 cups brown orange (iuice
sugar. and grated
+ cups raisins Yind.)
cup vinegar. lemon (iulce
IL cup raolasses. and grated d
tcagpoonful cin- rind.)
gafncn.
CHIP ard Drain 2he tomatoes
Pour enough boiling water over to
New-York tribune., 1921-10-16

quired of the cook wht .spires to
eggs a Ia Suisse: She M st "glip in
the eggs one st time" The mis-
tress Of large family who must
cook a dozen eggs for breakfast
would have to rise with the dawn TO
Y,renara {hero
New-York tribune., 1921-10-16
Careful Cooking sNccessarv. Season.
ing Should Be Delicate and Never
Forget the Green Trimmings

rika. Then, holding each oyster oua
fork, dip into the crumbs, then into
the melted butter, again into
crumbs and arrange on creased
oyster broiler Broil on both sides
until brown, but see that they ars
not dried ouJ. Use for an indi~
vidual sandwich four Of these oys.
ters, leaf OF crisp lettuce dippeS
in tartar sauce, and 3 teaspoonful
of minced cooked or deviled ham
Arrange between slices OF crisp but
tered toast.
Deviied Oysters
Let a quart Of drained oysters
stand in a seasoning composed os
three tablespoonfuls If salad oil, tVsc
tablespoonfuls Of lemon juice, hal5 &
teaspoonfui each of salt and pgprigs
and tablespoonful Of Worcestey-
shire sauce Tor three hours, then
drain thoroughly. Butter baking
dish, put in 3 layer of cooked sea-
soned rice aud dot with butter and
shredded pirnento. Cover with q
layer OF the oysters and continue
with alternate layers OF rice and
oysters until the dish is nearly
illed. Pour over one small cupful Of
the oyster liquor, cover the top with
buttered crumbs and dust thickly
with grated cheese. Bake in naod4
crate oven for twenty five mlnuuA,
Quick Curry of Oysters
Drain end dry twenty-five oys-
ters. Put into the upper part Of
The cha6ng dish three tablespoonfuls
OF oleo and in Il cook, without
browning, = slice each CT onion ana
green pepper. Remove the vegs-
tables, blend in two tablesDoonfuls
of -four and add gradually q cupful
Of the combined oyster liquor and
milk. Stir until the sauce tIickens
and boils, add salt to taste, tea
spoonful Of Worcestershire saucs
and curry powder to taste Their
stir III the oysters and serve as soon
as the edges of the oysters are
curled, with a spoon hat has been
rubbed over with Il cut Glove o.
garlic.
In arranging tie budgets for ths
menus snd oyster suppers, four
persons are catered for, and as the
cost Of each meal is given seps-
rately one may see 81 glance
just what the entertainment vii
cost her. BY adding slightly 70 tbs
amounts covered. another guest or
two may be Included with very
little additional expense. Liberal
portions are allowed for, end ths
oyster suppers have been so Planned
that they are easy TO prepare ard
serve.
New-York tribune., 1921-10-16


morc delightful tapioca pudding
than this7-which might be inter
preted by the army Of anti-tapioca
eaters as damning with the very
faintest Of praise. You will not
soon tire of this healthful and de-
licious dish 'baked sweet apples)
OF her recipe for SNOW pudding She
says, with enthusiasm: This is an
elegant dessert
In my card index file Of clippings
and donated recipes ] came across
this:
New-York tribune., 1921-10-16

BREAKFAST
(85 ccnts}
Irape ard Orange Juice
RroiIed Bacon Fried Hnrnlny
Rolls Coffee
LUNCHEON
{s4 cents}
Planned Oysters Cabbage salad
Rolls Hot Ginger breed
DINNER
(s2)
Supreme of Oyster Sour
Crackers
Broiled Meat Cakes Brown Gravy
String Beans Baked Potatoes
Celery
Icganherry Sherhet
New-York tribune., 1921-10-16
OYSTER Sandwiches

Select large oysters, drain and dry
carefully; meanwhile, soften some
butter and season some crushed
cracker crumbs with salt and pan
New-York tribune., 1921-10-16

utes too carly viii leave crude
flavor. Nobody in this day,
not even . London alderman, eats
hot custard There is Il tradition
that it was favorite dish with
these city magnatcs some centuries
ago. An Old rhyme tells US:
They gather they gather
Hot custards in spoons
No wonder our mothers were good
cooks, so gently we're they initiated
iuto the subtle art
Victorian Italics
An OCCASIONAL aphorisn IS the
last line Of a recipe "lhere is no
reason why you should live more
mcanly than The rich, though you
may live more frugs ly." Like
Queen Victoria, Miss Harland loves
New-York tribune., 1921-10-16
Three More Special Tested Recipes

As We read over this recipe we
thought that it might sometimes re
place orange rnarmalade OF the
breakfast table. But not so-there
IS too much Of tomato tang in It
for breakfast, though the three acids
are well blended, with the lemon
slightly predoninating. Served
with lamb or veal for dinner or sup
per u would be especially good, or
as marmalade for luncheon or aft
ernoon tea.
The consistency IS that of & per
feet orange marmalade and the
color what an artist might describe
as amber with a tomato influence, !,
New-York tribune., 1921-10-16
Butter Cookies

One cupful butter, one cupful
sugar and three cupfuls OF flour.
Mix we'll, roll into thick rolls and
allow TO stand ovcr night. The next
day cut off slices, cutting them thin
New-York tribune., 1921-10-16

paprika, and bit OF mace and add
one cupfuI Of milk, half a cupful of
cream, the oysters and one beaten
egg yolk. Stir for moment or
two until thickened and serve
Immediately.
Belled Mushrooms and Oysters
Peel q quarter Of pound Of
mushroom caps and, # large, cut III
two. Drain also q pint of oysters
and dry thoroughly. Allow four
oysters and q tablespoonful Of the
caps for q portion and arrange
them on slices OF buttered coast.
Dot literally with butter, dust light
" with salt and paprika and cover
each slice with & glass baking bell,
or thick jelly tumbler. Set in hot
oven for twelve minutes, or until
the edges OF the shellhsh are well
curled. Send 10 the table covered
with the bells, so that every par
ticle Of the aroma and juice may be
preserved. This is quite an cpl
cr,roos4 ,I;cE
New-York tribune., 1921-10-16

BREAKFAST
(S2 cents)
Baked Maple Apples
Parsley Ome!et Popcrers
Coffee
LUNCHEON
(St15)
Fried Oysters Tartar Sauce
Crcss Sandwiches
Apple Iarts 1he4s.
DINNER
lSl.65)
Bouillon IN Cups
Baked Oyster Pie Steweo Tomatoes
Gabbaec and Rect salad
Canned Peach Foam
New-York tribune., 1921-10-16
Tomato NIarrnaiae.e

I 10. tarL apples. I small lemon
. lbs. ripe toma- t'1'5oo md grs-
toes. led rind.}
2 IL lbs. sugar.
After peeling ard cutting up the
apples and tomatoes add the su-
gar and half the lemon and boil
slowly for one hour Skim and add
The other lemon. Cook q few min
utes longer until this thickens. Pour
into hot sterilized jelly glasses, coy
er lightly ard the next day top
with melted plrrafinc.
Mrs. 6. |. G., New Haven. Cnnn.
New-York tribune., 1921-10-16

BREAKFAST
(e2 cents)
Halved Grape Fruit
Oyster Fritters with Bacon
NatercresS Coffee
LUNCHEON
(s1.o2D
Belled Mushrooms and Oyster.
Buttered Toast
Frnit Salad Cheese Strx~s
DINNER
tSl.Se}
Gvster Cocktails Crackers
Slice of Ham Baked with Cider
Brovnec ~ ett Potat' es
Corr Pudding Ccle Slaw
Compote Of Fruit
New-York tribune., 1921-10-16

EREAKFASI
"a ccnts)
California Grapes
Fried Scrapple
Bread Rolls Coffee
LUNCHEON
(st.o5)
Oysters an Grotin Rolls
Gallery
Sriced Appie Sauce
Cookies
DINNER
(*l.80)
Oyster Jhowder Pilo: Biscuits
Spanish Omelet
flashed drowned Potatoes
Vegetable Salad
Apricot Me,ingue Fart
New-York tribune., 1921-10-16
By Virginia Carter Lee

F ALL the she1lhsh oysters
! are probably the most
popular, and as they are
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-01-19

hope- laden and glittering seperalities.
Inc energy usually devoted TO blasts OF
optimistic prediction must now be di-'
frected into channels OF constructive
thought and more efficient production.
Frankly, / welcome the present
competitive market. The renl forward
looking type of American business man
ikes industrial and trade rivalry, con
quoted along sane and honorable lines.
IL constitutes the only sure highway Of
sclentlhc and engineering advances and
commercial progress. 1t improves NOR
ale, stiHens the backbone and puts the
toes.
transportation Is TO the economic
ana social body of the nation what
blood circulation is to the human or -
gnnlsm. Life IN impossible unless the
arteries are kept clear and dynamic.
win our business definitely established
on transportation basis, how can
thtrc possibly be anything but logical,
courageous and unshnkable confidence In
me me future Of the nutomotive industry 7
we nave scarcely scratched the surface
IN meeting the basic transportation re-
qu,rements Of America and the rest of
the world as we'll We must remember
also that the automotiye industry en-
braces not only passenger cars and mo
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-01-19
ACCESSORY MAKER
PLAYS BIC PART
America Looking Under Hood
Before Buying" Declares
Veteran Auto Expert

Changed conditions In the automo.
tive Industry have assigned n new and
Increasingly important part to the parts
manufacturer in The unfolding economic
drama of motor transportation, said
Charles E. Thompson, for the last two
years president Of the Motor and Access
sorry Manufacturers Association. in
commenting yesterday on the signi6-
cance OF the Automobile Show.
America Is looking under the hood
betore buying automobiles today. No
longer are motorcars bought like MILL
merry or interior decorations. for their
IastidlouS colors and fancy trimmings
Inc self propelled vehicle has attained
full manhood and is now an sdslt mem
ber of the family Of essential indus
tries. People are buying machines for
what they can do in the family budget
column, rather than the society column.
.The long -heralded era of basic and
indispensable transportation utility for
the nutomotive industry is incontro-
vortibly here.
consequently greater emphasis IL
being placed by the manufacturers, the
trade and the public on mechanical per
tection, improvement Of basic units and
accessory appliances, a higher standard
nf service and a sounder and more eff
cient product. That is what I mean BY
the new and more important role to be
played by the unit and equipment max
ers of the industry. Most cars are, to
greater or lesser degree, assembled Jobs.
TO large extent the future Of the auto
motive industry is necessarily in the
hands of the parts manufacturer.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-01-19
Motorcdrs So Thick
Kick Dust in Each
Others WindshieLds

The motorcars In the United
States, If evenly distributed over all
the public highways, would still be
so thick that they would kick dust
in each others windshields.
Statistics show that there are
nearly 100000 motorcars in the
country.
The motorcar registration for last
year was 1865, ,446. The total road
mileage in this country is about o.
1000. This makes an average
of II little more than three automo-
biles for every mile of roadway in
the country.
In Rhode Island, the smallest
state, there is one automobile for
each Pol feet of public highway, or
twenty one cars for each mile.
In New Mexico and Nevada driv-
ing is least likely TO be coneested,
as these two states have less than
one car per mile Of road.
License revenues amounting to
more than 81 .OO0. 900 annually are
now enjoyed in twenty states. New
. '"N ituhliB WiJn NO,WIU,UUU,
Pennsylvania second with $1,000
600 and California third with S4,-
800, 900. Iowa and Illinois are
running neck and neck race for
fourth place, both going we'll over
the $1,000, 900 mark. Iowa has the
greatest per capita ownership Of
cars. with one for every six in
habitants.
The foreign demand for cars may
be seen in the constantly swelling
export figures, which in 1919 in
creased SO per cent over the preced-
ing year. The Commonwealth Co.,
founded only five years ago, Is
good example OF the phenomenal
growth Of the industry, for in that
period IL has been almost CON
stantly increasing it's production
facilities to meet domestic demands
as well as foreign demands, in
which latter field It holds first place
as an exporter.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-01-19

Of service more intensive and more sei
entifc merchandising and sales and ad
vertising effort broader vision OF
'trackless transportation as neces-
sity in keeping America moving, in
bettering distribution facilities, and
thus soundly reducing the cost Of liv-
ing--these were the outstanding and
recurreut notes in the members com.
ments.
Faith in the stnlwart constitution Of
the automotive industry, n stimulation
OF business following the shows. the ex-
pectation OF normal buying in the spring
and summer and the assurance of n
large normal replacement business.
these were other dominant keynotes in
the overwhelming majority Of reports.
Our association slogan this year ia
loZi Lets 90! recommend this
watchword to the automotive industry
OF America, and TO business interests
generally"