davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1921-03-20

cupful of finely Shredded citron,
with -four to knead. Knead thor
oughly, cut in rounds and lay in an
oiled pan. Let rise until doubled in
bulk and bake in moderately hot
oven. When nearly done cover with
cornstarch glaze, and when
cooled fashion cross on each with
confectioner's frosting.
Apricot Easter Dressing
Cut rounds from stale sponge
cake, half an inch thick, little
larger than poached egg. Set a
canned apricot in the center Of each.
Add half curful of sugar to the
apricot syrup and let cook until
quite thick. When cold put spoon
full Of the syrup over each apricot
New-York tribune., 1921-03-20
BY Virginia Carter Lee


T$ HE coming weeks menus have
been planned along self-denial
lines for the early part Of
Holy Week and, with two special
Easter dinner menus, are suited to
different household budgets.
Fish, eggs, cereals and vegetables
have been made use Of, and only one
meat dinner is planned until Easter
Saturday. The hot cross buns
(rccipe given) are sufficiently
hearty, with cooked cereal and
coffee, to form the main course Of
the breakfast for Good Friday, and,
as they are equally good either re-
heated or split open and toasted, the
full amount Of the recipe may be
made.
Fish and Egg Dishes
The broiled finnan haddie for
Wednesdays dinner is the smoked
variety and is broiled and then
spread with maitre d'h6tel butter.
Do not be stingy with the butter, as
it is rather dry without it.
The salmon pie is made by drain
ing the fish from q medium-sized can
Of salmon and taking into small
pieces. Add for large cupful Of
the fish cupful Of cream sauce and
one chopped hard boiled egg, one
tablespoonful Of chopped parsley,
salt and psprika to taste and one
tablespoonful Of grape juice. Mix
well, stir in tablespoonful Of lemon
juice, the beaten yolk of one egg and
and turn into d baking dish. Cover
the top with rich baking powder bis
cult dough, rolled very thin, make
several incisions for the steam to
escape and bake in a quick oven
until Drowned.
For the spring omelet prepare as
for ordinary omelet, beating the
yolks and whites Of the eggs sepa-
rately. When the omelet is in the
pan sprinkle over the top two slices
Of minced green pepper, three peeled
chopped mushrooms (both lightly
sauted in hot butter), one table
spoonful Of chopped parsley, one tea
spoonful Of chopped chives and the
same Of minced celery tops. When
the omelet is we'll risen turn and
serve inverted on hot platter.
Buying the Easter Dinner
1t was thought best in arranging
New-York tribune., 1921-03-20

THE following recipes are both
seasonable and simple and offer
economical ways Of using the dairy
products that should play a large
part in this weeks menus.
Puffy Rice Omelet
Beat the yolks Of three eggs until
lemon colored and add half tea
spoonful Of salt, a quarter Of a tea
spoonful Of paprika, one small cup
ful Of cooked rice, three tablespoons
full Of milk and half cupful of fine
~ grated cheese. Then fold in the
stiff1y whipped egg whites and turn
into buttered souffie dish. Set in
a pan Of hot water and bake in
moderate oven until set and
Drowned. Serve Immediately in the
baking dish.
Southern Pudding
Heat one quart Of milk and
pour over pint of grated bread
crumbs. Let stand for fifteen min
utes and add one tablespoonful of
butter, half a teaspoonful of salt,
half cupful Of sugar, the yolks OF
three eggs and little grated lemon
peel. Mix the ingredients we'll, turn
into a buttered pan and bake in
New-York tribune., 1921-03-20

to glaze it slightly. Surround each
apricot with an irregular border Of
sweetened whipped cream, favored
with few drops Of vanilla extract.
Each portion will closely resemble
poached egg on toast.
Mocha Marion Sauce
Cook one and half cupsful of
sugar with half cupful of strong
strained coffee, three tablespoonsful
OF caramel syrup and two table
spoonsful of cream to 238 degrees.
Pour gradually on the stiffly
whipped white of one egg and re-
turn to the fire over hot water. Cook,
stirring constantly, until it thickens,
remove and flavor with half tea
spoonful Of vanilla extract. Add
New-York tribune., 1921-03-20
oW to Handle Eggs and Chickens in Lent

pan Of hot water like custard. Cool,
spread with thick layer of orange
marmalade and cover with
nleringue made from the stiffiy
whipped egg whites beaten with a
tablespoonful of powdered sugar.
Return to slow oven to brown
slightly.
Cheese Fritters
Melt four tablespoonsful of oles
in half cupful of boiling water
and add two tablespoonsful of
grated cheese and half a cupful of
flour. Cook over slow heat, STIR
ring constantly, until the mixture
leaves the sides of the pan, season
to taste with salt and paprika, re-
move from the fire and cool. Drop
New-York tribune., 1921-03-20

pour in gradually the warm milk,
stirring all the time. Return this
mixture to the double boiler, have
the heat moderate, and stir con-
stantly until the custard begins to
coat the spoon. (This should take
from three to five minutes.) Re-
move at once from the fire and from
the lower part of the double boiler;
otherwise the hot water will continue
to cook the custard. Add the vanilla.
This amount serves two people.
To give first aid to curdled GUS
tard Correctly speaking, it does not
curdle, but only separates), double
quick action is necessary. Remove
the top boiler at once and plunge it
into pan Of cold water. This will
stop the cooking. Then with an egg
whip beat smooth and strain. The
novice is advised to have the cold
water ready and to give her undi-
vided attention to the custard, for it
is capable of undergoing very quick
changes.
Baked Custard
At the point when the soft Gus
tard is returned to the double boiler
add the vanilla, pour the custard
into the baking cup, CRATE nutmeg
over the top and bake it in a slow
oven (25o to, 300 degrees FL for
about one-half hour, OF until knife
can cut into it and come out clean.
New-York tribune., 1921-03-20
Chapter IL Egg Cookery Of Basic Importance to Health an6

(Jelly-like consistency for break
fast "coddle" them by letting stand
tive minutes in water that has been
brought to the boiling point. Seven
minutes standing is right for those
who want slightly firmer egg. For
an egg hard enough to slice or stuff
leave it in the water about thirty
minutes.
A little care and good technique
in scrambling eggs will make the
difference between the unappetizing,
leathery dish sometimes served and
the fluffy, creamy mass it should be.
For the latter beat the eggs without
separating, add two tablespoons
full Of milk for each egg; also salt
and pepper to taste. Pour this
into the pan in which a bit of butter
IL melted. Cook over slow heat.
When the eggs begin to "set" lift
from the sides with fork and fold
over. Continue this until none Of
the egg is liquid. Serve quickly on
hot platter.
'eLow Heat Is the Slogan
When in doubt as to your cooking
tenlperature-if the dish is made up
largely of eggs, play your low tenn
pessture card always.
Now word or two on the hun
dreds of possible ways of cooking
eggs Gone book gives 300 different
methodsD. Master few funda-
mental types, then you can add to
your repertory indefinitely.
Soft custard
] cup milk 2 tablespoonsful sugar
! egg Pinch Of salt
One-half teaspoonful vanilla
Heat the milk in q double boiler.
Beat tho unseparated egg with a few
strokes Of the esg-beater (the object
is not to make it lighter but only to
mix the yolk and white). Blend
With this tho sugar and salt; then
New-York tribune., 1921-03-20

II the oven must be hotter to bake
other foods at the same time. the
custard can be set in pan Of hot
water. This is not bad precaution
in any case. The temperature Of the
oven is thus kept low and even. If
the oven gets too hot the custard will
be watery. Cooking slowly over hot
water is also way to insure a
creamy and non-str.nging Welsh
rabbit, and gives quality to many
"stove top" operations using any
dairy product. Cultivate the double
boiler and the simmerer.)
Variations of the Custard Theme
Gold custard is made by using
only the egg yolk, two yolks in
place Of one whole egg.
In the silver custard let two egg
whites replace the whole egg.
Maple custard is made by using
two tablespoonsful of heavy maple
syrup instead Of the vanilla and
sugar. If the maple syrup is thin
use three tablespoonful of syrup.
For chocolate custard melt three
quarters Of an ounce of unsweetened
chocolate or use three tablespoons
full of cocoa. Cook this with one
tablespoonful Of sugar and three
tablespoonsful Of water until glossy.
Add this to the egg and sugar and
proceed as with plain custard.
For caramel custard melt one
New-York tribune., 1921-03-20
Week OF Se-D Denial Ending With Two Choice Easter Dime

selected Tor the main course make
decided difference in the total cost,
the price per pound for each is given.
Perhaps no other article of food
value varies more than the present
price of poultry, and while one day
a creditable roasting chicken may
be purchased FOR 55 cents pound,
the same quality of bird will cost a
few days earlier or later 70 cents.
Shopping for poultry, If one is a
Judge, nearly always pays; for if
one buys where rents are high,
where the men who wait on you are
New-York tribune., 1921-03-20

and bread-crumbed, and then. fried
IN deep, hot fat, it willrbe found de-
bcious; and as good fowl can be
bought for SO cents pound it is
not an expensive purchase.
Roasting chicken and guinea hen
are about the same price, although
the latter may cost a little less
than the chicken. Sixty cents a
pound will be found an average
price; but they may run few cents
under or over according to the shop
where they are sold.
Capon is always an expensive
New-York tribune., 1921-03-20

skilled in courtesy, where deliveries
are numerous and by automobile,
and where the meat comes done up
with fancy trimmings and a bit
OF fresh parsley or mint, you pay
for this service and you should ex-
pect to do so.
Unfortunately, Easter is time
when poultry is apt to be high, and
as real spring lamb is quite prohibi-
tive in price young fowl carefully
cooked may be perhaps the best So
luton of the main course for the
holiday dinner. Steamed, dried, egg
New-York tribune., 1921-03-20

to leaven, as when we'll beaten and
then folded lightly into a cake or
souffie. The second, is to thicken.
For this purpose beat the eggs only
slightly, for a firm, solid consistency
is wanted, as in custard, not por-
Gus dish. The third is to clarity, as
in coffee and clear soup. For the
soup use only the egg white. Beat it
we'll and add it to the liquid when
cold. Az the liquid heats the egg
will cosgulate and take unto itself"
particles in suspension, thus clear
Ing the soup.
Egg substitutes, so called, have
sonie nutrition, but not that Of the
egg, and principally fulfill the physi-
cal functions Of thickening and leav-
ening by using starch and baking
powder. Some are partly dried egg.
You save money by making your
own substitutions.
Never Boil Boiled" Egg
Eggs are toughened by too high
temperature. They cook best
when the heat is kept low. II YOU
wish an egg that is firm through
out with the yolk mealy ESQ called
"hard boiled'') place it in d large
saucepan OF actively boiling water,
turn OIL the heat, put the cover on
and take out the egg in ten to AZ
teen minutes. Or reverse this by
starting with cold water and letting
Il come 70 ! hoil slowly {about hf-
teen minutAs). For soft egg
New-York tribune., 1921-03-20

luxury, but for those who can afford
them they are indeed the ideal
roasting bird. From 20 to rs cents
"a pound is asked for them and as
they vary from five and half to
about six and a half pounds the
household budget that can afford
them must be generous one.
Supplies for the week, exclusive
OF the two dinners, are as follows:
At the butchers. two ounces Of dried
beef at 4 cents an ounce; one pound
OF stewing mutton at 26 cents a
pound; one pound of chopped beef
New-York tribune., 1921-03-20
Miscellaneous Recipes
Cingersnaps

Cream one cup Of sugar with six
tablespoonsful of fat. Add one cup
full of molasses and one-fourth cup
full OF warm water, to which has
been added one teaspoonful of soda.
Stir in four cupsful Of flour. to
which has been added three tea
spoonsful Of baking powder, one tea
spoonful Of salt and two teaspoons
full Of ginger Roll out in very thin
cookies and bake in a quick oven.
Oatmeal Molasses Gingerbread
Add four tablespoonsful Of mefr-
ed fat and one-half cupful Of brown
sugar to one cupful Of molasses.
Add two cupsful of oatmeal and
one cupful Of -four which has been
sifted with three teaspoonsful Of
baking powder and one-half tea
spoonful Of salt, one teaspponful Of
ginger and one teaspoonful Of mixed
spices, and one teaspoonful Of soda
alternately with one cupful Of milk
or water or coffee. Bake in a mod
erately hot oven (S75 degrees FL
for about twenty-five minutes.
New-York tribune., 1921-03-20
Boston Brown Bread

Mix together one cupful each Of
rye. corn meal and graham -four with
one teaspoonfnl Of salt, three-quar-
ters Of cupful Of molasses and two
cupsful Of sour milk into which has
bean stirred one teaspoonful Of soda.
Turn into small molds and steam
from one to two hours. according
70 the size Of the mold. After tax
Ing out Of the steamer dry Of slight
" ia Tho own.
New-York tribune., 1921-03-20
Coffee Fruit Cake

Cream one cupfpl Of bq y y
one cupful of brown sl1e 8
three well beaten eggs ana go
full Of molasses, TO when & ns 8 4
added one teaspooafd & seq 8 4
in four cupaful Of hour wnn & !
been sifted with for teaspe
Of baking powder and ;qsaA F q
ful each of cinnamQns ginger Z
spice), adding iittle hy nsa
cupful Of coffee. W SIS
New-York tribune., 1921-03-20
three-quarters of cupful Of mar
rOns, cut in bits.

three-quarters of a cupful Of mar
rons, cut in bits.
Angel Mousse
Boil three-quarters OF cupful of
sugar and one-third Of cupful of
water to 240 degrees and pour the
syrup in fine stream onto the
stif1ly whipped whites of two eggs,
beating constantly meanwhile. Beat
occasionally until cold. Whip one
cupful of double cream and one cup
full of thin cream until stiff, combine
with the syrup meringue and flavor
with one tablespoon of vanilla ex-
tract. Turn into a mold with a
water-tight cover and bury in ice
and rock salt for three hours. Serve
cut in squares and garnish with
fresh strawberries.
Egg Club Sandwich
Use as the filing between slices of
buttered whole wheat bread toast
once sliced hard boiled egg, one large
leaf of shredded lettuce, slice of
cooked bacon, one tablespoonful of
chopped tomato pickle and little
mayonnaise dressing. Garnish the
sandwiches with hearts of celery
and large stuffed olives.
New-York tribune., 1921-03-20
Fish, Eggs, Hot Cross Buns and
Economical Omelets and
Puddings for the Week

the budget for the week to give spe-
cial prices for the two Easter din
hers and the regular weekly budget
for the remainder Of the week. AS
the prices Of the choice Of poultry
New-York tribune., 1921-03-20

in two unbeaten eggS one at time,
and beat the batter hard between
each addition. Drop by the spoonful
into deep, hot fat and fry as for
crullers. Serve hot with green
salad.
Hot Gross Buns
Dissolve three-quarters of "a cake
of compressed yeast in half cupful
of tepid water, then add one and a
half cupsful Of lukewarm milk, half
a teaspoonful of salt and two and a
half cupsful of flour. Let rise over
night, and in the morning add two
tablespoonsful of melted oleo, one
beaten egg, one-quarter of a cupful
of sugar, half a cupful of chopped
seeded raisins and quarter of a
New-York tribune., 1921-03-20
Asparagus Soume

Make one cupful of thick white
sauce, mix with one cupful Of cooked
asparagus and put through a sieve.
Beat the yolks Of three eggs until
thick; add salt, white pepper or
paprika and combine with the first
mixture.
Fold into this the stifiy beaten
whites of eggs and bake in a well
creased baking dish. (By "folding''
the eggs we mean to cut them gen
tly with the spoon, which is put in
sidewise; then, using rotary mo-
ton, the spoon is carried up and
down gently, each time mixing more
ct the egg white. BY this method
little of the air which has been
beaten into the egg whites is lost.
And it is the hot air that makes the
scuffie puff up-just like some
folks. But in the case Of the souffie
it is most desirable.
Bake the souffie for thirty min
utes in very slow oven {300 de-
grees r. then turn off the heat and
leave it in Tor an additional ten
minutes. In this way there will be
no danger Of it's falling.
A soufiS is the last word il ega
ccoksry. It is also ono ot the most
delicious and economical ways Of
using eggs. Skill pays its way
douhly in this cass, - II o1tsn does.
New-York tribune., 1921-03-20
Capons, Guinea | lens or Roast ST r.
With Seasonable Salads and
Desserts for Easter

at 40 cents pound: a quarter OF
pound Of salt pork for 3 cents and
q quarter Of a pound Of bacon for
IL cents.
At the fish market one and half
New-York tribune., 1921-03-20

pounds Of founder at Is j,
pound; half a pound Of salt j
80 cents a pound; one po, ]
smoked finnaa haddie for sast,,
one pint Of clans for 80 cer,,,
one can Of salmon for 80 &c,
Purchase for the dairv I;u,s,
SIX quarts Of Grade B mild !,
cents a quart, one-half pint a,sr
for 2e cents, one pound al, ~
Of table butter at 55 cents ,ons
half pound Of oleo for 1s ii ~
twenty-eight eggs at So ii, !,
dozen.
Marketing Costs for Sis i. :,
Sunday Breakfast
Butchers bill !,
Fish bill ,r
Dairy products 81
Fruits ......... 81
Vegetables ..... %.
Groceries. &
Total ~ 3. 1. .sus,
New-York tribune., 1921-03-20

'HE preceding chapters IN this
series Of fundamental lessons
for amateur cooks dealt 4cith the
handling Of the stove and its tenn
perotures and the proper brewimg Of
6rcoktast beverages. II you missed
them and toant them, let as knoav.
THE EDITOR.
EVERAL prices will face you at
the same grocer's when you go
to buy eggs. IF you want the
best value for your money lealn
what the grades mean. First note
that tho color Of the she'll has no re-.
lation to the flavor or nutritive value
of the egg. Second, for flavor moth
ing equals the nearby, fresh laid
egg, If promptly handled; but Vest
ern eggs, we'll graded and shipped,
are excellent even for boiling and
superior to many eggs claiming to
come from near by. Cold storage
eggs are very satisfactory for cook
ing, unless carelessly stored or held
too long.
Even when the price OF eggs is
high, don't forget that the food value
is high, too, and they are rich in
fat and special proteins,
which will show up on the health
side of your ledger.
The Eggs Double Role
Eggs have three physical effects
Ia cooking besides nutrition. One is
New-York tribune., 1921-03-20

Budgets for Taco Easter ianeu /,
Serce Fire Peopi
No. 1. Fruit cup, IS cen. cejru
1S cents; olives, 25 cent, salt,
nuts, 80 cents; a four-poun fowl ,
so cents pound or fh-uop,,
roasting chicken at 60 emf,
pound; corn fritters, 25 cen,; ID;
toes, 20 cents; green peas tanned
40 cents; egg salad, 40 cents chess
straws, Is cents; angel moss /
cents; strawberries, so cents 7csJ
s5.7S, or $6.73. according Il 1
poultry selected.
Sunday
DINNER NO. i
Chilled Fruit Cup
Celery Olives Sailed Nut
Fried Fowl or Roast Chicken
Corn Fritters Creamed New Pot,,d
Green Peas
Egg Salad Cheese Straw
Angel Mousse with Fresh Straxbea1
No. 2. Oyster cocktails, go cea|
crackers, z cents; celery, IS un]
stuffed olives, 25 cents; hd
pound guinea hen, at 60 cents
pound, or a six-pound capon, at |
cents a pound; sweet potatoes |
cents; new onions, Is cents; fI1
salad, IS cents; ice cream and aua
81. Total, $5-68 or s7.4s (see md
below, according to the poultry |
lected. as;s
New-York tribune., 1921-03-20

quarter cupful of sugar over the
direct heat. Stir to prevent burn
ing. The sugar will lump at first,
then should melt to light golden
brown. Remove from the stove at
once before the dark brown stage
is reached (for this will give the
burnt taste), add at once to the hot
milk and proceed as with baked or
soft custard, of course emitting the
sugar and vanilla.
New-York tribune., 1921-03-20
Date Steamed PUDDING

Combine one and three -elenu
cupsful Of -four, one teaspeonfu'
salt, one-fourth cupful of sdgsr .
three-fourths of a cnptrt q 81
milk to which has ben aded q
teaspoonful of soda .iea'!
cupful of moiasses, one-foursn S
full of dates and the sane ane
Of walnuts chopped il y p'ss] q !.
Steam in individual mold for De
forty minutes. Serve with any =
Of sauce.
New-York tribune., 1921-03-20
Bran Bread

Mix together two cupsful Of Dr'
one cupful of white -four, one-1'
teaspoonful of salt, four teasqee'
ful Of baking powder and ol's'''
cupful of seeded yraisius. MiS
gether one-half cupful q nlolis'
and one and one-hsd eupsful
sour milk neutralized win one'n
teaspoonful of soda. Blend :
liquid with the dry ingredients. p
into a well CREASED pan and y
for three-quarters Of an hour 2
moderate oven.
New-York tribune., 1921-03-20

Eggs have three physical effects
in cooking besides nutrition. One is
Evening journal., 1921-06-28
|..s.'.@.....H.'..2..'}:2.'..S!...5.|.:ssl..l 20
AT THE ARCADIA.

The Arcadia is the only theatre in
town that has a new show on for
today. The change OF its program
brings the photoplay Appearances"
as its feature.
The popular playwright. Edward
Knoblock. has furnished. the story
for Appearances" Not only has he
made a very effective effort 10 en-
terrain in his tale, but he also has
pointed out a fault common TO a
majority of people-the folly Of
sham and extravaganza. The per-
son who makes a million-dollar ap-
pearance on a thousand-dollar in
come, are those who are ridiculed in
Appearances" The seriousness OF
such an error is emphasized by the
near-tragedy in the happiness and
lives Of the young couple who figure
as principals OF the photoplay.
David Powell. noted as a leading
man TO most Of the screens great
est feminine stars. has the feature
role in Appearances" He is sup
ported by Mary Glynne. one Of the
best known beauties Of the English
screen.
All the story is set in England.
Places Of historic and social interest
and beauty form the background
for the best part of the action OF
the piece.
Evening journal., 1921-06-28
CATHEDRAL CHOIR
In CHORAL FESTIVAL

st. Peters Cathedral choir Of
twelve boys and Thirty-five men
left today 70 take part in the Dom
Eudine lecture and choral demon
stration in ST. Johns r. c. Church.
in Philadelphia, this afternoon and
evening. The Cathedral choir is
noted as one Of the best Gregorian
choirs in the East. II is the only
choir Of its kind in Wilmington.
The first International Congress of
Gregorian Chant was held in St.
Patrick's Cathedral, New York. last
June. The congress brought to-
gether the foremost authorities on
this particular form Of sacred music,
and the three days session OF the
congress was voted a success. The
Rev. Dom A. Eudine. O. S. B., was
selected 10 carry on the work Of the
Society Of st Gregory in the United
States.
Philadelphia was able to secure
his services. and during his stay
there will give private lectures TO
the Sisters OF Mercy in Merton. and
the Sisters OF St Joseph at Mt. St.
Joseph. Chestnut Hill.
The Rev Francis X Wastl p. r.,
OF St Johns Church, arranged for
lecture to be given this afternoon
at 3 o'clock in his church. and a
public lecture with choral demon
stration, congregational singing in
the evening. This lecture is open
to the public
The singing congregation will be
composed OF the Palestrina Choir,
the choir OF the Church Of Our
Mother Of Sorrows Cunder the Rev.
William y. Kane and Philip Bans
bach). a group Of students from the
Catholic Girls High School. who
have been under the tutelage OF
Mother st. Bernard, and the mem
bers Of st. Peters choir. OF Will
mington, under the direction Of H.
X Walsh. choir master.
The boys who went from this
city are william Bronson, Joseph
Doris. Ralph Doris. John Mcclure
James Pierce. Charles Welsh, John
Dougherty, Cooper Redmond, Clar-