davidaulloa/AmericanStories huggingface dataset:
The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1921-09-12
REDUCTION MADE
IN WAGE SCALE
SECRETARY DENBY APPROVES
20 PER CENT CUT IN CIVILIAN
PAY FOR NAVY WORK-NEW
CLASSIFICATIoNS ARE ALSO
MADE.

Washington, Sept. s.-The nev
navy wage scale decreasing by 10 t,
20 per cent the pay of about $4,000
civilian employees was approved by
Secretary Denby today.
In general the new scale which be.
comes effective September Is, are
made uniform for similar work in all
navy yards. According to the report
of the departmental wage board of
review, the revised schedule will be
cents an hour less than prevailing
wages for railroad trades and cents
per hour higher than those in ship
building trades. The board said the
wages recommended are As per cent
higher than pre-war scales and esti-
mated the cost of living at 80 per
cent higher than in 1913.
The decreases broadly are 13 to IA
per cent for artisans, 10 per cent for
technical employees, Is per cent for
clerks and supervisors and 20 per
cent for certain other of the super
visory positions.
A new plan for payment and class
iicat:on Of mechanics provides for
one general grade of the first class
specifying that upon employment men
shall serve probational period of
six months prior to reaching the high
est pay classification of their trade.
Machinists will hold this first
grade rating during efficient perfor-
nance and will be subject to dis
charge upon failure to maintain the
established standard.
The board also recommended that
"73 cents an hour be fixed as a fair
and just rate of pay for the basic
trades" and that the present five
day-week be temporarily continued
until the present general unemploy-
.nent is relieved"
"The decrease in wages is due to
three causes" the report said, "(A)
decrease in living costs amounting
to 1877 per cent. according to De-
partment Of Labor figures; (B) the
general industrial depression in the
country which may we'll be expected |
TO be but a phase of the readjust7
nent from war to pre-war conditions
hat is now at perhaps it's most acute
state; (C) to the treatment by GER
ain number of employers of labor
purely as commodity to be obtained
At the cheapest possible rate"
The report contains several recon-
nendations concerning working con-
litions in the yards, cost accounting
md efficiency records. The award
approved today would be effective for
me year. :
The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1921-09-12
WENT OUT TO FIGHT
AND REMAINED TO PLAY
Abbes.ue Men Arrange Duel That
Ends With Handshake and
Not Blood.

Two Abbeville men, whose name
it would not be wise to give, had
J very warm argument about some
thing or other early this week. S
warm did it wax, indeed, that cha
lenges were issued and accepted
Seconds we're appointed, but when
came to the selection of weapon
there was a pause, for neither vail
ant challenger cared to risk havin;
a mortal wound inflicted upon hi
person.
| After investigating all the rule
of dueling and not being able to dis
cover paragraph that gave infor
nation as to the validity Of a duel
without a weapon, they decided *
risk it and 60 at the battle a la fs
and skull. They could not determine
when duel is not duel.
All Of the preliminary rites having
been observed, directions given as te
funeral, last will and testaments
duly drawn, and the sheriff out OF
the way, the indignant participants
gathered their witnesses and Sec
onds and hied themselves to Gods
open country "far from the madding
crowd"
. Out on the edge of town where the
asphalt melts to clay, the belliger-
ent conrbatants in the presence of a
truckload Of solemn witnesses, as
sumed pugilistic attitude across the
road from each other. As a prelimi-
nary exercise each indulged himself
for few painting moments in
shadow boxing, of a variety that
would have done credit to a Demp-
sey or Fitz Simons if not to Car
pentier himself.
The solemn witnesses grew more
solemn as the two gradually drew
nearer the road that divided them.
AS the distance grew shorter the ex-
hibitions of skill and Drawn become
more and more violent. The specta-
tors held their collective breath as
the duelers came within striking dis
tance of each other.
Just at this point, as if by pre-ar-
ranged signal, one of the witnesses
cried in startled tone:
Stop, dueing's against the law"
The advance and paving ceased
Immediately. Each of the principals
registered deep disgust that the law
should interfere in private SETTLE
ment of private quarrel. But some
IF the witnesses believe that the
look of disgust was hypocritical and
hat they really were glad to be- in
corrupted.
At any rate they matched for
'dopes" and hurried to town to drink
hem.
The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1921-09-12
CITATION FOR LETTERS OF AD
T.. MINISRATION
STATE OF SOUTH CAROLINA,
COUNTY OF ABBEVILLE
Probate Court.


By J. F. Miller, Esq, Judge of Pro-
Whereas, ]. B. Beauford hath made
suit to me, to grant him letters of ad-
ministration of the estate and ef-
fects of J. C. Beauford, late of Abb
beville County, deceased,
These Are Therefore, to cite and
admonish all and singular the kin
dred and creditors of the said J. G.
Beauford, deceased, that they be and
appear before me, in the Court of
Probate, to be held at Abbeville
Court House, on the 23rd day of
September 1921, after publication
hereof, at II o'clock in the forenoon,
to show cause, if any they have, why
the said administration should not
be granted.
Given under my hand and seal of
the Court this 9th day of September
in the year of our Lord one thousand
nine hundred and twenty one and in
the 146th year of American Inde-
pendence.
Published on the 9th day of Sep
tember 1921 in the Press and Ban
ner and on the Court House door for
the time required by law.
J. F. MILLER,
9,9. St. Judge of Probate.
The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1921-09-12
Oil Wicks.

To prevent oil stove wicks from
smoking soak them in vinegar and
then dry them thoroughly before US
ing.
The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1921-09-12

The first auto mail service in the
orient has been introduced in Madras,
India.
New-York tribune., 1921-01-02

is made tender and soft by being
boiled with acids. That is why a
sour apple cooks moro quickly than a
sweet apple. When you wish pears,
peaches and apples to keep their
shape you cook them in q sugar
syrup. II cooked in water alone they
would "cook to pieces" because Of the
acid in them.
Acids have similar effect on the
tough connective tissue Of meat. A
stew made Of the particularly tough
but we'll favored pieces Of beef from
tho lower part Of the shank will be
tender in a shorter time II dash Of
vinegar is added to the stew pot. A
we'll known practice Of the chefs at
the hotels or clubs is to marinate a
steak that Is likely to be tough by
rubbing 1t with a mixture Of vinegar
and little oil--one part Of oil to
three or more parts Of the vinegar.
Some cooks tmmerse such steak in
a bath OF oil and vinegar and leave
1t there two hours or longer, then
they Wipe IL dry and brofl II. The
result 10 = steak that n tender and
OF delicious flavor.
Ju31a w. Wolfe,
New-York tribune., 1921-01-02
Sugars and Acids Used
to Make Foods "Tender''

HOW many cooks know how to
make cranberry satce just right? i?
Inere are many wrong ways to make
1t, but there is one right way. Allow
hah a cupful Of cranberries for each
person and measure out half as much
suEsy as cranberries and half as
much water as sugar. Boil the cram
berries and the water together in a
saucepan without a cover. All
br1ght-colored vegetables or fruit, if
cooked in a dish without cover, are
clsarer and prettier than when they
sre kept closely covered during the
cooking.
When the berries are soft mash
thsm With a spoon, remove from the
ADss add tho sugar and stir IL In well.
The result will be a thick sauce that
win Jelly when it is quito cold, and
tho skins OF tho berries will be Of a
bright, clear red, and 80 tender that
thsSe VIII be no need Of strainine tho
ssuee.
The xsason that berries oookeA IN
thds wy ere bsttsr II . vsry simple
~ An ysostsbIs celluloss u tough
nD1l ~ bsfus bsiisd with sugar. but
New-York tribune., 1921-01-02
How Boycott the Striking len and Still Set Good Tai

been soaked in milk for three hours.
Bake until the marshmallows are.
puffed and Drowned.
For the cheese and lima bean loaf
pass through the meat grinder
three-quarters of cupful Of Amerl-
can cheese and a cupful and a half
Of cooked lima beans. Season with a
quarter of a teaspoonful of grated
onion, half a teaspoonful of salt,
one tablespoonful of chilli sauce.
one-quarter of teaspoonful of
paprika, two tablespoonsful of melted
bacon fat and few grains of mus
tard. Then stir in sufficient dry
bread crumbs to form a thick paste
New-York tribune., 1921-01-02
The True Zmzv0rdmesS of the Eeg Situation

XATE DO not belong to the traducers of the
wv hen who tell you that something else is.
"just good" her line of packaged food, or
that baking powder, starch, a little dried skim
milk and yellow dye (the ingredients of nearly
all egg substitutes) in any way represent the
true food value of the egg, however many "ca!or-
les" they may muster.
On the other hand since egg prices soar to
ridiculous heights in January and February,
numbers and qualityt is only senoiblo to leave
the eggs for the invalds, the aged tho consump-
tive, and for hearty folks to transfer their af-
fections to sausage, buckwhcat cakes, fried mush
and maple syrup with bacon, and to enjoy tho
seasonablo desserts apple dumplings and pie,
mince pie etc, that call for eggs until such
time as the hen goes back to work. No hardship is
involved in such substitutions as these, and Miss
Leo and Miss Barrow between them have worked
the whole problem out for you from every angle.
AS to the food values, it is the time of year
to eat the heavier cereals meats, and desserts
mentioned. The peculiar attractions of the eza
-its sanitary shell covering, its convenience,
New-York tribune., 1921-01-02
Why Make a Fetch of Breakfast
Eggs During the Winter, When !.
Spring Is on the Way?

Of sugar, two cupsful Of rich milk
and scant half cupful Of chopped
preserved ginger with a little Of the
syrup. Cool; add a quarter Of q
cupful of orange juice, two table
spoonsful Of lemon juice, and freeze
in three parts ice to one Of salt.
Serve in sherbet cups, sprinkled with
chopped candied orange peel.
Eggless Johnnycake
Mix together one and half cups
full of corn meal, two and a half
cupsful of bread flour, one-third of
cupful of sugar and six teaspoons
full of baking powder. Add half a
teaspoonful of salt to two cupsful Of
rich milk, and gradually blend with
tho dry ingredients. Beat until
light, add two tablespoonsful Of
melted oleo and pour into a shallow
pan that has been creased with
bacon fat. Brush over the top with
additional bacon fat and bake until
crisp and brown in hot oven. This
johnnycake should be nearly all
crust and spread thin in the pan.
Fricasseed Oysters With Cheese
Wash one quart Of stewing oysters
and steam over hot water. Fry one
tablespoonful Of minced onion and
two tablespoonsful Of finely chopped
carrots in four tablespoonsful Of
bacon fat until delicately Drowned,
then blend in four tablespoonsful Of
Drowned flour and add gradually one
cupful Of the oyster liquor. Cook for
couple Of minutes, strain and
season with half a teaspoonful Of
salt, a quarter Of a teaspoonful
Of minced parsley and few grains
OF celery salt. Turn the salt into
saucepan, add the oysters, one
cupful Of rich milk, and when
the mixture is heated through stir in
half a cupful Of grated cheese. Serve
as soon as the cheese is melted.
Cheese and Nut Bread Biscuits
Sift into bowl two cupsful Of
bread -four and add four teaspoons
New-York tribune., 1921-01-02

its comparative uniformity as served, its easy
preparaton-really accounts for its popularity
rather than its wonderful composition, about
which the thousands Of men, travellers and stay
at-home, who automatically enunciate the clas-
sic phrase Bacon and Eggs at a. M, every
day, rain or shine, probably concern themselves
not at all.
Get your protein from milk your fatsfrom
butter, cream or meat, your iron from carrots,
spinach raisins and nuts, and don't insist on
having your breakfast in the she'll until March
or April. Our food ruts, insistence on out
of-season foods, constitute one of the factors in
the high cost of living that steadily ignore,
because that is our fault, and it is much moro
pleasant to blame some ono else and cat what
please.
This weeks menus contain no eggs at all.
Which only goes to show what can be done.
Without going to this extreme it certainly would
be easy with little thought to keep the egg
bill at the usual figure or less by the expedient
Of using fewer of them.
ANNE LEWIS PIERCE,
Direct0x Tlihu1,e Institute
New-York tribune., 1921-01-02
Special Points of Interest

In the menus planned for the
coming week not single egg has
been used, and yet hot breads are
served for breakfast, attractive
desserts, cakes and cookies for
luncheon and dinner and such dishes
as cheese and lima bean loaf and
mock cheese custard (both the lat
ter dishes generally made with
eggs). When amaking hot bread
without eggs increase the amount
Of baking powder slightly and add
q little more milk to make up for
the liquid Of the egg.
When preparing the barley and
corn meal mush cook with equal
quantities of milk and water. Be
sure that they arc both thoroughly
cooked and serve the mush for
Mondays breakfast with shaved
maple sugar and thin cream.
The grated cheese added to the
vegetable soup for Tuesday is ar
idea borrowed from the Italian
housewife. Prepare your favorite
formula for vegetable soup with
New-York tribune., 1921-01-02
And Now, Which Is the
CHEEKY Side of Forty? ?

An AMUSING advertisement ap-
peared in a number Of London
newspapers last month. It is obyi-
ously genuine and a revelation Of
the change that has como over tho
unmarried woman's outlook on life:
"One Dog and Two Sporting Old
Maids, on the CHEEKY side Of 40. re-
fined, educated, with no false pride
or ulterior motives, seek outdoor
Post together. Thorough knowledge
motors, horses, poultry, etc. Could
arrange share their own car if nec-
essary. Would undertake house
keeping or live in cottage. Refer
ences galore. Matrimony 'napoo.'"
Before the war these women--one
may we'll say young women--would
have chosen to live in soma seaside
clearinghouse on a small income
derived from a moro affluent rela-
tive. They apparently como from q
class in which there are incomes,
New-York tribune., 1921-01-02

out meat) and sprinkle over each
portion a tablespoonful and a half
Of grated cheese. This is stirred
into the boiling hot soup and not
only adds much to it's flavor but
also to its food value.
The creamy rice pudding for
Wednesdays luncheon is made from
quart Of milk, two tablespoonful
each Of rice and sugar and a little
flavoring. Bake in a moderate
oven, stirring the pudding frequent
ly for about one hour and a half.
When nearly cooked dust the top
over with grated nutmeg and cover
with fresh marshmallows that have
New-York tribune., 1921-01-02
are good when fewer eggs axe put in
them.
Minor Economies

For many cakes the whites Of eggs
only are preferred, and for the soft
custards and cooked salad dressings
yolks only produce a creamier prod.
uct. By thus dividing the whites
and yolks three eggs will do the
work of four. The whites when
beaten catch and hold the air and
make the cake light, while the yolks,
which contain the fat, yield q richer
custard.
Even the shells, If washed before
the eggs are broken, will servo to
settle" coffee. Many "dozen of
eggs" does not yield a "dozen's
WORTH" because they are carelessly
broken and part is wasted, or the
bowl in which they are beaten is not
rinsed with the milk which is also to
be used, and so the dishwater, in
stead Of the pudding, is enriched
with generous percentage of the
egg; or odd yolks or white are set
aside to use "some time" and are
left to dry or mold before that time
comes.
There are many homely old pud-
dings which are exceedingly popular
in the most fastidious families if
cream is served with them as a.
sauce. Among these are the apple
tapioca, the creamy rice and the
baked Indian puddings.
Then there are shortcakes, which
need not wait for the strawberry fill
ing, but are delicious with bananas
or canned peaches, or even with
stewed apples. Speaking of apples,
how about the Brown Betty, which
may also be called scalloped apple,
or a Blue Betty if stewed canned
blueberries are used in place Of the
apples? Apple dumplings require no
eggs, and, like the shortcakes, stand
halfway between rich bread and pie.
Mincc pic and plum puddings,
which belong to tho winter HOLIDAYS.
need no eggs. Yet they are some
times nlIt in fhn ,,,r,J,l;, r.s ,>,...a1 :
New-York tribune., 1921-01-02

and add gradually two cupsful Of
hot milk. Stir constantly until the
mixture thickens and boils. Then
add one and half cupsful Of shaved
American cheese, one-eighth Of a
teaspoonful each Of mustard and
black pepper, half a teaspoonful Of
salt and one tablespoonful of
Worcestershire sauce. Cook until the
cheese is melted, stir in half a cup
full of cooked rice and serve on
slices Of toasted caraway bread.
Dust with paprika before serving.
Ginger Milk Sherbet
Cook for ten minutes half cupful
New-York tribune., 1921-01-02

served for the egg season or should
be counted as both bread and meat.
The eye Of the eater is to be con-
sidered as an important factor in his
enjoyment, and it also has influence
in his appreciation Of the financial
value of what he is eating. There arc
others besides small girl in a cook
ing class who believe "eggs are used
TO make things yellow" Perhaps
that was the reason why saffron was
an ingredient in ancient recipes.
Therefore let US use eggs now
only where they really count, and not
hide their yellow color in chocolate
puddings, which are rich and nour-
ishing enough without them, or in
molasses gingerbread, or cookies, or
anything which may be perfectly
good and acceptable even when eggs
are entirely omitted. But use the
egg as meat whenever it seems wise
to do so.
Baking Powder to the Rescue
To change a recipe for mullins or
simple batter puddings Is simple
where there is but single egg to a
pint Of -four or meal. Often it may
be left out Of other recipes with no
change other than adding a teaspoon
full Of baking powder. Egg stiffens in
the dough as it cooks exactly as it
does In the shell when put in boiling
water. Hence batters containing
large proportion Of egg are usually
made thinner than those with less.
10 modify some recipes it may be
best to add little -four rs we'll as
baking powder.
We all know that quick muffin
may be made like baking powder bis
cult, but with moro liquid, and
dropped on pan, or even softer.
and baked in tho muffin cups. Is
there any good reason why those
should not be used while eggs are 80
costly?
Griddlc cakes especially, IL made
with sour milk and soda. are excel
lent without any egg. Even waffles
New-York tribune., 1921-01-02

a working knowledge of motors,
horses and poultry. Their days
would have been passed in "fancy
work." gossip and bridge.
Or, II work were necessary to
keep the wolf from the door, they
would have gone into an office or be-
como lady nurses in some gentle
woman's home, lady nurse having
charge Of the children and being en-
titled to be called Miss Smith by en-
ployers and servants alike. They
would still have chosen the boarding
house to live in, if a home were not
provided for them by relatives or
the aforesaid gentlewoman. But
times have certainly changed!
Ono Of the advertisers is said to
nave worked with the Scottish Wom-
ems Hospital Unit, to have been
wounded in France, and. later, to
have come over to New York to GO
war RELIEF work.
New-York tribune., 1921-01-02
hold the abundant fruit together. but
little flour will serve that PURPOSE.
The Eggless Pie

Think Of the variety Of pies with
out eggs! Leave the lemon and Gus
tard pies for spring, after the apples
and mlncemeat are exhausted. A
single egg is ample for good-sized
pumpkin or squash pie if the watery
juice has been evaporated from the
fruit in cooking. Indeed, many Of
the old-time cooks prided themselves
on their ability to make such pies
without any eggs.
Where milk is partially thickened
with fruit or vegetable pulp or any
starch, less egg is needed than for
custards. Thus the Indian pudding
or the creamy rice not only needs no
egg, but are really much better with
out 1T because the starchy grains
have a chance to absorb the water
of the milk. If egg is present it
coats the meal in such a way as to
keep 1T more distinct and granular.
Egg is desirable for coating oys-
ters or croquettes which are to be
cooked in deep fat, because it holds
on the crumbs, and thus forms a
crust to lessen the absorption Of fat
But egg diluted with an equal vol
ume of milk or water will serve this
purpose. For the same reason it is
rarely wise to leave egg wholly out
of doughnuts.
Milk and Starch Help Out
For many Of the filings for cream
pies or puffs or layer cakes moro
starch and less egg may be used.
Where recipe demands two eggs
one may be used if the milk is first
thlckened with double portion Of
flour, and cooked until any raw taste
disappears. A very satisfactory
chocolate filing may be- made with
out any egg. Melt the desired
amount Of chocolate in the milk and
then thicken, or thicken the milk.
and then add cocoa mixed with the
sugar.
A similar foundation Of thickened
New-York tribune., 1921-01-02
Suggestions for Adapting Recipes to the "Cosed Season.

they were sold for = cent apiece, or
perhaps 10 cents dozen. Then was
the time for the pound and sponge
cakes and the custards that would
"stand alone" when cut, like the silks
and satins Of long ago.
Eggs as Meat Still Profitable
When conditions have so absolute
ly changed is there any reason why
present-day housekeepers should
continue to use eggs as freely as was
done formerly? Why not "closed
season" for eggs from Christmas to
Easter. when we could 20 without
New-York tribune., 1921-01-02

and this may be the reason Why
some guests decline our choicest
compounds. An "eggy" flavor Is sp-
parent when they are used In excess,
however fresh they may be. This is
noticeable where three or four eggs
are put with a pint of milk for a
custard.
If we give some thought to the
relative food and money values We
shall find that it would take three or
four eggs to give as many calories
as one pint Of milk, and in most mar
kets at the present time they would
cost twice as much as the milk. y
New-York tribune., 1921-01-02

full Of baking powder, half a tea.
spoonful Of salt and a few grain, ~
paprika. Rub in with the finger tin.
two tablespoonsful Of cleo, two table
spoonsful Of grated American chees.
and add slowly about three-quarters
Of 4 cupful of cold milk. When half
the milk is added stir IN quickly half
a cupful Of chopped walnut meats
Toss the dough on a floured board
handle as little as possible and ro,,
out to half IN inch in thickness, Cut
in biscuits and bake for fifteen min.
utes in quick oven.
Mock Cheese Custard
This is delicious when propers,
made Scald ono cupful Of sc&t
bread crumbs with a pint Of hot miIk
for ten minutes. Then add one table.
spoonful Of butter, half a teaspoon.
full Of salt, . quarter Of a tes-
spoonful Of paprika and a fsv
grains OF cayenne. Cool the mixturs
and stir in one cupful Of finely
shaved cheese and half teaspoonful
Of baking powder blended with tess
spoonful Of -four. Turn into a but.
tered dish, set in a pan Of hot wat4r
and bake until set in a moderate
oven.
Honey and Milk Ice Cream
Boil one pint Of rich milk and add
one ounce Of cornstarch blended to a
paste with little cold milk. Cook
over hot water, stirring constantly
for ten minutes, then add five
ounces OF honey and remove from
the fire as soon as the latter is dis
solved. Cool, fold in half a pint Of
double cream, whipped solid, and
flavor with half a teaspoonful Of
vanilla extract. Freeze as for ordi.
nary ice cream. This cream "a
qulres no eggs or sugar and very
little cream, yet it gives a frozen
cream that IS very rich and smooth