davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-09-25
Platter Porch Dinners for Autumn
Consist of Main Dish and ''Trimmings'

grated cheese and minced pimentos
to white sauce.
Heat can Of spaghetti by boil
ing it in a kettle of water about
ten minutes, and empty it in the
center of the platter. Decorate the
outer edge with a vegetable salad
served in cabbage leaf cups.
Medley Menus
Irish Rogout-Brown about two
pounds of veal or beef stewing
meat. Cover with hot water and
simmer for two hours. An hour
before it is done, add potatoes,
onions and carrots. Ten minutes
before serving cover with drop
dumplings, adding a little more hot
water to the stew If there is not
sufficient to cook the dumplings.
Serve on platter, arranging each
vegetable in mound by itself,
with the dumplings around the
edge. Garnish with parsley and
celery stalks.
Hot Salmon Salad-Mix a can of
salmon faxed with three cups of
hot macaroni and enough boiled
salad dressing to bind. Set over a
low fire to heat through. Fry rings
OF green pepper in bacon drippings
and use as garnish, together with
small triangles of toast or tiny
biscuits.
New-York tribune., 1921-09-25
By May Belle Brooks

r N MOST households there is usu-
ally an extra large platter sell
dom used except when turkey
graces the table-a piece de resist
ance almost obsolete nowadays.
Why not put this huge dish to earn
Ing its place on the pantry shelves
by serving the entire meal on it
when the thermometer scars and the
cook needs to take things easily?
l once knew a busy woman so en-
amored of the platter-dinner idea
that she secured the antique shops
until she found an immense plate
about thirty inches long. 1t was so
large that everything for the meal,
except dessert, could be attractively
arranged upon it without having
one food mix with another. and
there was no flurried getting up and
down to serve courses and fewer
dishes to wash afterward. 1t was q
delightful innovation, but espe-
ciaiiy SO ON summer days when a
cool, vine-clad porch facing the gar
den formed the setting for these
buffet" meals.
\ One Piece Meals
7 For some very successful cone
piece" meals try the following:
Fro1ac Of Lamb-Cut into inch
pieces two pounds of stewing NUT
don or lamb. In spider fry out
Some of the fat cut from the meat
and brown one minced onion in it.
Add one-half cup of uncooked rice
and stir until brown. Draw these
to one side while the pieces of lamb
are next Drowned. Now add one tea
spoonful of salt, two cupfuls of boil
ing water, six carrots cut into inch
lengths, piece of bay leaf and a
seasoning of pepper. Cook slowly
until tender, adding more water if
necessary, but it should be free from
liquor wh4i served. Heap this in
= 4 ~ -, - -. -. -....... !,
New-York tribune., 1921-09-25

cupful Of salt to a gallon of water is
a good proportion.) The next morn
ing drain, wash the pickles in cold
water and pack loosely in a large
earthenware jar. Scald sufficient
vinegar to cover the cucumbers, pour
it over them and let stand for one
week. When ready to store, drain
off the vinegar and pack in sterilized
jars with whole cloves, strips of red
peppers, blades of mace and mas
turtium and white mustard seeds.
(Half cupful of the above ingredi-
ents is sufficient for a gallon of
pickles.) Place the filled jars on a
cloth Wrung out of boiling water and
New-York tribune., 1921-09-25
in thunder shower

~ AUGHT IN thunder shower
. A which drenched them to the
skin, Mr.. and Mrs. sHiker had
sought shelter on the tiny porch Of
a solitary log cabin perched on the
mountain side, only to find that with
a shifting wind the rain was driving
in upon them in slantwise sheet.
Drenched anew and slightly chilled,
they hastily decided that people
whose camp was named Jolly Good
Luck and who went off without
bothering to lock the door would be
hospitable folks and likely to keep
open house in more senses than ore.
"Why mightn't it be just one
Grabbed hermit camping here
alone?" Mr.. Hiker wanted to know.
Stupid! Because there are two
toothbrushes hanging by the wash
basin. What's more, these campers
are young and expert oarsmen and
fond of apple pie" continued his
wife.
"Ill grant you the toothbrushes.
but where do you get the rest? Just
woman's intuition, suppose?"
His wife gloated. "Woman's eve
for detail, that's all. See those two
caps on the door? Cornell crew
caps, 10. And the basket of apples
and the scraps of paper pinned to
the wall?"
The papers proved to be recipe
for deep dish apple pie, apparently
torn from q newspaper, with a mem
New-York tribune., 1921-09-25
A Pear Honey With the Real Flavor

HERE is delicious c0nc0ction
made from pears and called pear
honey by its inventor, and it is wor-
thy of the name, SO pronounced is
its real pear flavor.
The delicate flavor of fresh pears
which in many cooked pear dishes
is lost or dulled-is the outstanding
feature OF Jnls pear money. It's main
purpose is to grace your winter pam
cakes and waffles, not Just as a
syrup would do it, but to bring some
OF the summers tang and freshness
to more or less jaded winter appe-
tite.
The hard winterpears, ugly ones
which are considered the black sheen
New-York tribune., 1921-09-25

the edge arrange ripe tomatoes
stuffed with vegetables in mayon-
naise.
Cope Cod Rice-Soak one pound
Of salt Goldfish one hour, then drain.
In the mean time, boil one cupful of
rice. Chop two green peppers and
one small onion and fry in two table
spoonfuls of fat. Add the rice, the
faxed Goldfish and one-half can of
tomatoes and simmer from fifteen
minutes to half an hour, stirring
frequently. Serve on platter bor-
dered with cold slaw.
Surprise Loaf-This is an excel
lent dish to serve on the day follow
ing a roast beef dinner. Cut the
meat into inch pieces and mix with
the leftover gravy, or cream
sauce. Cut the top from stale
loaf of bread, remove the center.
leaving a wall about an inch thick.
Fill this cavity with the meat, which
may be seasoned with tablespoon
full of onion juice and some minced
parsley, replace the top slice, lay
same strips of bacon over it and
set in a moderate oven until heated
throughout and Drowned. Lift
carefully to the platter and sur
round with mashed potatoes, dented
here and there to receive a spoon
full Of peas, or other buttered vege-
table.
This dish may be varied by sub
stituting fish, chicken or creamed
vegetables for the meat. In the
latter case, the protein element
may be supplied by meat or nut
croquettes or rounds of Hamburg
steak.
Cheese Caps and Spaghetti--Re-
move the centers from buns or
rolls and curl thin slice of bacon
around the inside. Set in hot
oven for the bacon to brown, trans
fer to the platter ~ fill with
-,>-r-1 $50 ~~~1e sv edd;ro
New-York tribune., 1921-09-25

Of the pear family, little stuoby
pears too mean for canning, the
"nubbins" or the cheaper pears thas
you find so plentiful, so cheap lana
SO neglected. on the market, are the
ones to cut up and use by this recipe
Cut pears INTO small pieces, rsF''cs-
ing only the blossom end. Cover WIZ
water and cook slowly until the fru''
is very soft. Squeeze through tne
jelly bag.
To one cupful of juice allow three
fourths cupful of granulated sugar
Cook until the syrup has the CONSIST
ency of maple syrup or warm honey
Seal as you would any fruS
juice and store for winter use~
Mrs. c. F. D.. Amityville, L. !.
New-York tribune., 1921-09-25
Use Amy Tools You Have at Hand
to Make This Emergency Apple Pie

crandum which read: "Beg, borrow
or steal pie-making tools"
The hilers chuckled over it togeth-
er. "Pie-making tools! The poor
lambs! AS though it couldn't be done
without rolling pin and a board
I've a great mind to make them a
pie-an honest-to- goodness emer-
gency pie"
An hour later the Jolly Good
Luckers came tramping back through
dripping woods that glistened in the
sunlight to a camp still warm with
the fire whose dying embers glowed
on their hearth and fragrant with
the spicy aroma of hot apple pie.
Conspicuously posted on the wall
was a sheet of wrapping paper,
which read as follows:
Emergency Apple Pie
Dedicated to Camp Jolly Good
Luck by the author and her partner,
who thank you for the shelter Of
your roof and the warmth of your
fire.
Eat hearty.
And when you want another pie,
go ahead as follows:
Bring out your flour sack, lard
pail and bag of salt. Also your
sugar, cinnamon and butter.
Select a nice clean bottle Of
proper shape. That's your rolling
pin.
New-York tribune., 1921-09-25
Tomato Shaker Sauce

Peel eighteen apples, eighteen
ripe tomatoes and eighteen small
onions, and remove the seeds from
six green peppers. Chop all finely
and place in a preserving kettle
with one and a quarter cupfuls of
seeded raisins, three cupfuls each Of
sugar and vinegar, two tablespoon
fuls of ground ginger, two table
spoonfuls of salt, half a teaspoonful
Of paprika, juice of five lemons and
half a teaspoonful Of curry powder.
Simmer down until quite thick, like
marmalade, and store as for jelly.
New-York tribune., 1921-09-25
Spicy Appetizers to Serve
Salads or With the Meats
Either Hot or Cold

kettle lined with grape or cabbage
leaves, the top of the pickle being
also covered with the leaves, is a
material aid in retaining and in
tensifying the bright, natural color
of the vegetables.
Articles to be picked lose some of
their crispness when scalded, but
they will absorb vinegar and the
spices more readily.
Spices and the pungent horse
radish are decided aid in keeping
New-York tribune., 1921-09-25
Select tender beans without strings
if possible. Keep them full length,

but snip off the ends and remove toe
strings, if any. Soak the beans over
night in brine made with one-quar-
ter of cupful of salt to one quart
of water, drain, rinse in cold water
and dry with a cloth. Pack the beans
in sterilized jars, adding few bits
of chill peppers and mustard and cell
cry seeds. For each quart jar use
scant quart of vinegar, adding half
a cupful of brown sugar and very
small piece of horseradish root.
Heat to the boiling point, fill each
jar to overflowing and seal the same
as canned fruit.
Sweet Mixed Pickles
Slice one quart of green toma-
toes and add one quart of peeled
picking onions, one quart of very
small cucumbers (about the size OF
New-York tribune., 1921-09-25

In the morning drain thoroughly
and press out all the liquid. Add
to the vegetables two pounds Of
brown sugar, one teaspoonful each
Of mustard and paprika and three
pints of mild vinegar. Cook about
one hour, or until transparent, and
store the same as canned fruit.
Pepper and Onion Relish
Peel SIX Bermuda onions and
New-York tribune., 1921-09-25

fully remove each vegetable to the
platter and garnish with devilled
eggs and slices of picked beets.
In planning platter meals, it
should not be forgotten that a
mound of hot sausage vienna
style, small, and we'll spiced), sur
rounded by potato salad garnished
with pickles is still in good stand
ing, as is also a dish of cold meat.
and a planked steak is always q
prime favorite. accompanied by a
variety of salad vegetables.
Cold Fish Suggestions
The use Of cold fish, shad.
mackerel, blue fish, as we'll as the
tuna and halibut, with mayonnaise
and vegetable salads, is too little
practiced. The flavor of the fish,
chilled, is delicious.
New-York tribune., 1921-09-25

the peppers are filled, fasten on
the covers, cover with cold vinegar
and again let stand over night.
The next day simmer in the vim
egar for half an hour, drain out
the peppers and pack in a stone
jar. Add half cupful of sugar to
the vinegar, reheat to the boiling
point and pour over the peppers.
Be sure that the vinegar covers
them, and they will keep all winter
without sealing.
Dill Pickles
Boil together three gallons of
water and two pounds of coarse
salt, skimming it we'll. Line a large
stone crock with cabbage or grape
leaves Ga combination of both is
preferred) and on this place a layer
Of washed cucumbers about seven
inches long. Cover with more of
the fresh vegetable leaves and add
small punches of dill seed on the
stalk. Continue with alternate law
ers until the crock is almost filled
and top with leaves. Pour in the
New-York tribune., 1921-09-25

MENU NO.
Vegetable Soup
Cold Sliced Beef Chutney
Baked Stuffed Potatoes
Fried Egg Plant
Picked Beet and Horseradish Salad
Apple Dumplings
MENU NO. 2
Pepper and Onion Relish Canape
Broiled Halibut, Chilli Sauce
Potato Balls
Brussel Sprouts
Egg Salad Lemon Pie
New-York tribune., 1921-09-25

Peel one pint Of tiny picking
onions, let cook for ten minutes in
boiling salted water, then drain.
Separate "a large head of cauliaow.
er into little punches, soak in salted
water for one hour, drain and place
in a large bowl, with eighteen small
cucumbers (gherkin size) and six
small green peppers, two red pep
pers and pint of young string
beans; prepare as for the table,
(Cut the peppers in strips and re-
move the seeds.) Meanwhile, turn
the onions into another bowl and
pour over the vegetables in the two
bowls a brine made from three
quarts of water and a cupful Of
salt that has been boiled for ten
minutes. Let stand over night. In
the morning, drain off the brine
and turn all the vegetables into a
large preserving kettle. Mix two
tablespoonfuls of ground English
mustard and one tablespoonful Of
turmeric with half a cupful of cold
water, pour over the vegetables,
add quart of vinegar and bring
slowly to the boiling point. Let
simmer for one hour, then seal
alright.
New-York tribune., 1921-09-25
Piccalilli

Chop one quart each Of green end
ripe tomatoes, one small head Of cell
cry, two sweet red peppers, one
green pepper (remove the seeds from
the peppers), one peeled cucumber,
one large peeled Bermuda onion and
half a head Of young cabbage. Let
stand over night in layers, sprink-
ling half a cupful of salt between
the layers. In the morning drain
thoroughly, add the pulp from four
ears Of young corn and turn all into
a preserving kettle. Pour in three
cupfuls of vinegar and add one
pound of brown sugar, one table,
spoonful of mixed ground spices and
half a cupful of chopped preserved
ginger. Simmer slowly for about
one hour, or until the vegetables
look clear, and store as for canned
fruit.
Picked String Beans
Select tender beans without strings
If Y,occ1h1o Kooy +bo,,, f,,1l lo, ,1r4L
New-York tribune., 1921-09-25
By Virginia Carter Lee

~ URING the winter months
when "cold meat night"
comes round nothing adds
more to the meal than a good pickle,
catsup, sauce or savory, and now,
! when the late fall vegetables can be
purchased IN quantity, it behooves
the provident housekeeper to see
that her pantry shelves are we'll
stocked with these commodities.
But it is not only with cold meats
that these savories combine we'll, for
they are excellent served with broiled
or fried FISH, steak, outlets and ham.
Many of them may also be used
as the basis of an appetizing salad
when fresh vegetables are scarce,
and, combined with other ingredi-
ents, they furnish a number Of
piquant sandwich filings which are
hard to equal. Minced pickles COM
bined with cream cheese or peanut
butter are particularly recommend
ed for sandwiches.
Going little outside of the ex-
pected uses of pickles, sauces and
relishes, try adding little of them
to soups, salad dressings, gravies
and made dishes. 1t will give them
a piuuancy that your friends will
long to initiate.
In making the picked beet and
horseradish salad mix with the
made pickle an equal quantity of
chopped celery and add a few
chopped walnuts. Moisten with a
boiled dressing and serve in lettuce
cups.
For the pepper and onion relish
canapes blend three tablespoonfuls
of the pickle with five tablespoonfuls
of cream cheese paste and add one
tablespoonful Of parsley and two
tablespoonfuls Of minced cress.
Spread on rounds Of fried bread and
cover with sliced stuffed olives.
To prepare the tomato soup with
macaroni, add four bouillon cubes to
a scant quart of boiling water, and
when dissolved stir in five table
snNcof'''s of tomato catsup. Strain,
rehsat and add the cooked macaroni.
Important Picking Points
Po,,op,box. Tho fo11ox,;rc ~ ;,,,ro,+o,,,
New-York tribune., 1921-09-25
Easy Picked Onions
Sour Cherkin Pickles

Select tiny cucumbers (as long as
your little fnger), wash them and
soak in salted water over night. "a
New-York tribune., 1921-09-25

half a teaspoonful of cayenne, one
tablespoonful Of ground cinnamon
and half teaspoonful each of
grond cloves and mace. Cook about
half an hour and store the same as
tomato catsup.
A Typical English Chutney
Put through the meat grinder
three sweet green peppers, freed
from seeds, one chopped onion, eight
cen peeled tart apples cut in small
pieces and one and half cups of
seeded raisins. Place all in a gran
lteWare saucepan, add one and
half tablespoonful Of ground ginger,
one tablespoonful of salt, one and
a half pints of vinegar, one and
half cups of sugar, one and a half
cups of tart grape jelly, the juice
of four lemons, the grated rind of
one, and half a tablespoonful of
paprika. Simmer down until quite
thick and store as for marma!ade.
Picked Beets and Horseradish
Chop finely one quart of cooked,
peeled beets and add one cupful of
grated horseradish, one teaspoonful
of salt, half teaspoonful of pap
rika and sufficient vinegar to cover
New-York tribune., 1921-09-25
Sweet Mixed Pickles
Dinner Menus BuiIt
Around the Relishes

MENU NO. 3
Bouillon in Cups
Dreaded Lamb Chops
Mushroom Catsup
Green Peas and Carrots
Creamed Potatoes
Piccalilly Salad
Peach Mousse
MENU NO. 4
Clear Tomato Soup with Macaroni
made with Catsup)
Baked Virginia Ham
Sour Cucumber Pickles
Sweet Potatoes Spinach
Date Pudding
New-York tribune., 1921-09-25
Economical and Easy to Prepare
From the Gardens Least Popular
and Latest Products

fill to overfowing with fresh scalded
vinegar. Seal as for canned fruit.
New-York tribune., 1921-09-25

the whole, that has been scalded
with eight whole cloves and broken
stick of cinnamon. Bring all to
the boiling point and seal as for
canned frui+
New-York tribune., 1921-09-25
Picked Stuffed Peppers

Cut the tops from the peppers,
remove the seeds and cover both
the tops and the peppers with a
brine made in the proportions of
a pint of coarse salt to one gal
Ion of water. Leave them in the
brine for three or four days. Drain
and fill with the following mixture
for two dozen medium sized pep
pers: Two quarts of cabbage, one
quart of celery and cupful and a
half Of onion (all finely chopped) i,
half a tablespoonful each of ground
cinnamon and cloves and half a
tablespoonful each of gound all
spice, mustard seed and paprika.
Moisten with salad oil, add half a
cupful of brown sugar and the
grated yellow rind of half lemon.
1t is best to let the filling stand
over night before using. When
New-York tribune., 1921-09-25

ones little finger) and six red pep
pers cut in shreds. Cover with a
brine Zone cupful Of salt to a gallon
Of water) and let stand over night.
In the morning, drain, rinse in
cold water and drain again. Place
in a preserving kettle with vinegar
to cover and add three quarters
of cupful Of sugar, two small bay
leaves, half a teaspoonful of whole
cloves, two inches of stick CHINA
mon, six blades of mace and the
yellow find of half lemon cut In
tiny strips. Bring slowly to the
boiling point, simmer for five min
Utes and skim out the vegetables
into sterilized jars. Cook down the
spiced syrup quite thick and pour
it over the pickles, filling the jars
to overflowing. Seal air tight.
Easy Picked Onions
To prepare delicious picked
onions (uncooked), remove the skins
from the very tiny white onions with
a silver knife, and after washing
pack in sterilized jars, adding for
each quart four shredded chill pep
pers and two tablespoonful of
white mustard seed. Fill up the
jars with cold vinegar and make
alright.
New-York tribune., 1921-09-25

cooked brine, place a weight on top
and let it stand. Fermentation will
take place, and in from two to three
weeks the cucumbers should be
translucent, with a delicious sub
acid flavor.
New-York tribune., 1921-09-25
Important Pickling Points

Remember the following important
points when putting up your pickles
and see if the homemade articles
will not more than rival the COM
mercial products at smaller price :
Scalding pickles in vinegar in a
New-York tribune., 1921-09-25
Sweet Cucumber Pickles

Sweet Cucumber Pickles
To make sweet cucumber pickles,
soak small cucumbers in brine for
twenty-four hours. Then drain,
place in kettle and cover with a
picking vinegar made in the pro-
portion Of one quart of vinegar, two
teaspoonfuls of whole black peppers,
one teaspoonful of grated horse
radish, one cupful of sugar, one
three-inch piece of stick cinnamon,
one teaspoonful of celery seed,
three-quarters Of a teaspoonful of
mustard seed and half a teaspoon
full of whole cloves. Bring all to
the boiling point, boil for three min
utes and turn into sterilized jars,
filling to overflow. Seal alright.
End of the Season Pickles
Chop two quarts of green toma-
toes, one quart of ripe tomatoes,
half head of cabbage, three small
heads of celery, three red and three
green peppers, three large white
onions and one peeled ripe cucum-
ber. Place the vegetables in a pre-
serving kettle in layers and sprinkle
in between half cup Of salt
Cover and let stand over night.
New-York tribune., 1921-09-25

cut in halves six green and six red
peppers. Remove the seeds from
the peppers and chop both onions
and pepper fine. Place in a pre-
serving kettle with half cupful Of
minced parsley leaves and cover
the whole with boiling water.
Set plate on top with weight
let stand for ten minutes, drain Oft
the water and add one cupful Of
sugar, two teaspoonfuls of salt and
two cupfuls of vinegar. Simmer for
half an hour and seal as for canned
fruit.
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1921-02-05
DOUGLAS FAV0RS
HOUSE BARGAINS
Would Put Labor and Ma
terials on Market
at Cut Prices
TEMPORARY MEASURE
II It Works, Then Make 1t
Permanent, Is Suggestion
Of Chambers Manager

=, speclal sales and bargain days
.,n,uiate business for the merchant
snd relieve what would otherwise
neriod of dcr~pse'on "-N'
,,ouldn't such days stimulate general
rnslnpss conditions II conducted Nv
.,iIers Of building materials and hy
.Ne la.borers who erect and equip
ynudIngs7 Thus reasons Clarence
n Dongias. managing director OF the
shauber Of commerce. VINO pre-
.",.1 tho idea TO dir"c' ors ~ ~"
, organization at their weekly meatlng
q, ,0,e tea room of Hotel Tulsa frl-
day noon.
put Labor up ut Bargain.
Dorglaa' plan II to call together
.,,,ers or managers OF material
,o1sos and all heads OF organized
iobor 10 find II they cannot DO In
anced 10 make such reductions---thc
so on materials and the other on
,ahor wage scalos--as will bdng
.hout revival OF building IN 1ulsa
,hst will resemble the activities OF
former years.
The nlan could be tried as a tenn
norary measure at first, he said, ana
,s found TO be successful II can be
ICON three or four of the business
buildlng projects now under consid
cation and OF n number OF resi-
derces wonld not only furnish en-
n'ovment for several hundred men
now seeking work, but would
eventually relieve the congestion in
hoth business and residence districts.
, FOR small Profit on Biz Scale.
"It is far better for n workman 10
work six days week Mt ss day
,han to work three days week ~
$40 a day" Douglas declared. And
on thc other hand II would be more
profitable for the seller OF materials
"a dispose Of $4,000 worth OF ma
.eriaf at a profit OF 8 per cont than
10 sell $4,000 worth at 20 per Int
proYt. This plan, II carried out,
viii not only make business good for
both material merchants and labor
ers. but Il will create a most de-
sirahle situation in the city that may
be permanent"
A committee Is TO be appointed
The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1921-02-05

was crushed November 8. 1920. when
she was in the defendants freight
house In the city OF Tulsa identi-
Tying a shipment OF books consigned
to her.
The books were shipped from Chi
cago TO Tulsa, she says, but tho
name OF the shipment was Grace
WILSON. and shc was requested by
the freight agent to view the
books in the freight house that they
might he identified as her property
and so delivered. While In the
freight house, the petition states.
another agent of the company neGl-
gently allowed large barrel 10 roll
on her left foot, crushing that menu
Der and rendering her permanently
4 81 hlnd