davidaulloa/AmericanStories huggingface dataset:
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

BARBER wANTED-AT. ONCE. sGooD
wages, steady job. Pool hall shop.
Wire. or write. Henry A.. Anderson,
Warwick. N. D.. ~
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28
HELP-MALE

e. PERIENC ED NIGHT CLERK.
Steady work. some cleaning up to- do.
State experience and references in frst
letter. $50 month, board and ROOM
Palace Hotel, CrookstOn, Minn
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

TWO NEAT APPEARING YOUNG MEN
to trave with manager for large ad-
vertising firm. Call Z to 8, Frederick
= hotel. r. N. Weaver. ,-a-
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

sential product to garages. vulcanizers,
dealers. Full time or side line. Live
wires get busy. Box go, st. Joseph.
Mich.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

GOVERNMENT NEEDS RAILWAY
mail clerks. $133 to 1892 month. Write
!. for free specimen question. Column.
bus Institute, columbus, Ohio Eee a.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

OPPORTUNITY TO EARN MONEY DO
ing clerical : home \ work. Spare or
whole time. Ch%autauqua Business
Builders, Jamestown, N. Y.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

\ $150-$200, later 5000 monthly. Write
only (which positionO Railway, CO
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

MAN TO WORK THIS CITY REIN.
fishing chandeliers. brass beds. auto
mobiles by new method. SO daily
without capital or experience. Write
Gunrnetal Co. 202 Elm. Decatur. Ill,
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

HOPE MAN wANTED-sPARE TIME
work: Liberal commission. Write, $50
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

MAN WANTED - TO DRIVE MILK
wagon. Must be good mixer. John
Cole, White Glover Dairy Farm.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

BOY WANTED TO WORK AFTER
school n Saturday. Densmore's. 100
s.. 3rd.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

SEE 7. M. c. A. AUTO SCHOOL, LOS
Angeles. None better. Start right.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

A BUSINESS OF YOUR OWN; MAKE
sparkling glass name plates. numbers.
checker boards. medallions. signs; big
Wooster. u.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28
ONE SEVEN PAssHNGHo HuPMo.
bile: A bargain for cash. Phone 1921.
1921 lone Ave,
BATHS
-
BUSINESS

Baths, Swedish Massage. Ladies, Cent?
men. ERNEST Carlson. Hotel Oacota
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28
FARM n Ds-wIsCoNsIN

START FARMING Now-sloo STARTS
you. own choice farms and lands.
Send for list. Treat you white. Let's
go. Vim. Hardy, Waukesha. Wis.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28
HEIP-GENERAL

COPY NAMES AND ADDRESSES AT
home all or spare time. Experience
unnecessary" Pleasant work and good
pay. Curiosity seekers DO not apply.
Address. Mayor, Dept. 553, 81 W. Ran
fdolph, Chicago. =. /. 4 80
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

SEND FOR FREE TOILET SOAP SAM
pie and $1,000 cash refund offer. La
cassia Co. Dept. 61O, st. Louis, Mo.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28
A

ONE NAN WANTED - IN EACH
county to sell direct to user. complete
limo OF paints, and paint s%pecialttea,
also Kling-Tite Asbestos Roof Cement,
most wonderful product for water
proofing any tyne Of roof. Big de-
mand IN town and country. anyone can
el!.LPermanent business that will
max yau $4,000. or more per year.. No
Commissions advanced. Kling.Tite
.GARTsIDH's IRON RUST SOAP co.,
1854 Lancaster Ave-, Phila, Pa, Mfrs,
OF the only original iron rust soap.
:. want agents. Trade mark, print and
~ copyright registered in u. S. Patent
Office This soap removes iron rust.
ink and unavailable stains from cloths
ing. marble, etc. like magic. rs cts.
tube. Big profits.
'SALESMEN--sHow AND TAKE OR
ders for. Goodyear tailored to measure
rA%thcOats. Free sample coat /. md
agents outfit sent POSTPAID, Big im-
mediate commissions. We deliver and
collect. Write quick for great FREE
offer. Dept. 5l6s-C Goodyear Manu-
featuring Company. Kansas City, Mo.
800. 900 CONCERN WANTS AGENTS
to take orders for q mask ruincoRts
at half price; wonderful value: sells
itself: biz profit; two coats 4 day
meanAAA big days wages; We deliver
and collect; sellipE outfit FREQ by re-
turn mail. Dept. 14b, Lewis RAincoat
Co., Cleveland, o..
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

SALESMEN-WHO ARE ALERT AND
keep in constant touch with new and
most profitable selling lines read the
.ccpted) for April special issue. Buy
sers' Directory Nhmber. The Novelty
News. I S. Clinton ST., Chicago.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28
HAT CLEANING.

Hats Cleaned and Re-blocked. Also do
drst class shoe repairing. The, Busy, Bee.
Hat Cleaning, Reblocking. Also dye straw
hats. Grand Forks Hat Cleaning 5rlor
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

GIRL. WANTED = FOR GENERAL
~housework Immediately. Mrs. Strand
void. 405 South Fourth Street. Grand
Forks.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

MEN OR WOMEN FOR: SPARE TIME
work at Minnewaukan, Cheyenne.
Aneta, Finley, Plaza, Parshall. Van
Hook, Watford City and Alexander.
Liberal commission Write, $50 Her.
ald.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

PASTRY COOK AND KITCHEN Girl
wanted. Steady Job. For information
s write Arlington Hotel. Morden. Man,
Canada.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

WANTED AT oNCE-EXPERIENCED
couple without children. Or woman,
on farm for season. Write or phone.
y. H. Haddow, Gilby, n. D.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

MAN OR WOMAN wANTED-SALARY
$36 full time; IS cents hour spare
time. selling guaranteed hosiery to
wearer. Experience Unnecessary. In
ternational Mills, Norristown. Pa.
Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-03-28

REPRESENTATIVES, FOR THE BAR
rcley Custom had Corsets. throughout
state. Laura a. Keller, 400 n. 9Th St,
Grand Forks.
New-York tribune., 1921-05-22

roes. Lay the strips Of bacon over
the top and garnish with cress.
New Orleans Shrimps with Rice
Cook half chopped white onion
and two slices of minced green
pepper in two tablespoonfuls of
clarified beef dripping for five min
utes over moderate heat Blend
in three tablespoonfuls of flour and
add gradually one cupful of stewed,
strained tomato and one cupful
and a half of chicken stock. Stir
until the sauce boils and add one
cupful of cooked shrimps, cut in
small pieces, two cupfuls of cooked
rice and salt and paprika to taste.
Serve as soon as the rice and
shrimps are heated through.
Fish Roe and Tomato Salad
This is an excellent method to use
up small quantities of leftover
fish roe, or If used as the main
course for home dinner (preceded
by a hearty soup) roe may be
cooked expressly for it. Parboil
the roe in acidulated, salted water
for five minutes, drain, plunge in
cold water and drain again. When
cold, fry in hot pork fat. To make
the salad, cut the roe in cubes and
marinate in a French dressing for
several hours. Meanwhile, peel
four tomatoes, scoop out most of
the centers, sprinkle with salt and
invert on the ice to chill. Mix half
cupful of the shad roe with the
chopped tomato pulp (drained), a
small stalk of chopped celery, two
New-York tribune., 1921-05-22
ice is used, and is preferable to put
ting in an extra amount of gelatine.
Molding and Unmolding

There is one little point in the
molding not to be overlooked and
that is to dip the mold in cold
water before filling it with jelly.
This will permit unmolding without
breaking. Also be careful not to
jar the jelly while it is congealing
or it may crack when unmolded.
If fruit, vegetables, meat or fish
are to be nodded in the jelly, this is
done by congealing part of tbs jelly
rapidly in ice water, while some is
kept liquid in order to mold it in
layers.
Line the bottom of the mold
(placed in ice water) wit. the fruit
or other material, cover with the
liquid jelly; leave this to harden,
then repeat at intervals, using the
balance standing at room tempera-
ture, or in warm water if necessary.
To remove the jelly whole dip the
mold in warm water, loosen the
sides with sharp pointed knife and
slowly let the weight of the jelly
move from one side to the other.
Then hold the serving dish over the
top and carefully reverse both. Lo-
cate the center of your platter to
start with, for you cannot shift
large mass of jelly after it is once
placed.
Jellied soups were discussed in
Chapter 6 of this series and are a
summer delicacy that deserves wider
popularity.
New-York tribune., 1921-05-22

is removed. They are deliciously
fresh and have much more flavor
than we are accustomed to associate
with a shrimp.
Uncooked shrimps cost about 35
cents pound, but when the waste
and shrinkage is allowed for there is
but very little difference in the price
whether they are purchased cooked
or in their raw state, the cost when
ready for the table being about As
cents pound.
Both shrimps and crabmeat are
put up by many reliable firms, and
when the higher-priced grades are
selected they are excellent for any
cooked preparation of these shellfish.
The fresh products are, however, al
ways to be preferred in salad max
ing, as the meat seems firmer and
with finer flavor. The cost of both
canned shrimps and crabmeat is
higher than the fresh articles in
season, a seven-ounce can costing
from 70 to rs cents.
1t is little early yet for the deli
cious ''soft-shell" crabs. These are
always fried in deep hot fat and
served with chilled tartare sauce.
They are sold, of course, alive, gen
orally from 10 to Is cents apiece.
In figuring the menu budgets the
fish roes are counted as taken from
the whole fish, the clans at the mar
ket prices and the shrimps and crabs
cooked either at home or at the mar
ket, the latter being specially ad-
vised.
New-York tribune., 1921-05-22

stewed and strained tomatoes, one
quarter teaspoonful powdered
sugar, one-quarter teaspoonful salt
and half tablespoonful gelatine. The
granulated gelatine is soaked in
two tablespoonfuls of cold water
added carefully to the other in
gradients and heated to dissolve the
gelatine. Before molding, chopped
parsley, capers, peas, olives, hard
boiled egg and dash of paprika If
added will improve both flavor and
looks. Spices are sometimes used
also. Serve on lettuce with mayon'
naise dressing.
CeIatine Plus imagination
With these general and special
points in mind, the beginner we
think would not be overbold in at
tempting almost any gelatine dish.
Ones imagination has a wide field
over which to play. The favoring
of the soup can be varied, endless
cold entrees or salads of meat, suctl
as chicken, tongue, sweetbreads'
etc, can be nodded in Individual
timbale molds, in combination with
vegetables, especially peas, peppers
and asparagus, or with olives and
pimentos. Parsley and lemon
nodded with fish are q pleasure TO
the eye as well as the palate.
And finally, in the field OF desserts,
the ce'i9i"al stronghold of gelatines,
the dainty, delicious combinations
SO suitable for hot weather sesa
almost limitless, when we have so
many fruits and favorings to com
bine with whipped cream and Gus
tards. ~
This is the place to experiment
for fun and flavor. But if q
Bavarian cream is the theme let
your motto be "watchful waiting.
(Previous chapters of this series
may be had on GppIication to ne
instituted
New-York tribune., 1921-05-22
Spring Sea Foods Cams Shrmp and Crabs Await Attenti
Easy to Eat and Easy to Serve
Are the Fish Roes, and
Shellhsh, Now

ing and keep on the ice until the last
moment.
Roes From Several Sources
Shad roe we are all more or less
familiar with, but the roes of mack
erel, cod, haddock and herring are
very good when properly prepared
and cooked.
Fish roes when bought fresh with
the fish should be immediately re-
moved, washed and parboiled for five
minutes in acidulated, salted water;
then drained, plunged in cold water,
drained again and wrapped in paraf-
fin paper when cold. Set in the ice
box and it will keep perfectly for
twenty-four hours.
The price of fish roe is hard to de-
termine, as they are generally
bought with the fish and reckoned in
the price at so much a pound. Roes
from shad are sometimes sold alone,
but rarely those from other fish,
probably because there is so little
call for them. A shad roe from a
good-sized fish costs about SO or 60
cents, this price being materially less
when the whole fish is bought.
Canned roes will be found very
good and many varieties are put up
in a seasoned sauce, only requiring
reheating or little fixing" to make
them into a very tasty dish. These
are all worthy of a trial by the
home caterer and can be highly rec
ommended. Their price is consider
ably higher than the uncooked roes,
but the great convenience of having
them on hand and ready cooked must
be taken into consideration.
AS to Prices
Cooking clans sell for 60 cents a
quart, the large chowder ones for
about seven cents each and the Little
Neck variety for two cents each
when opened on the half shell. The
latter when purchased unopened for
steaming and in quantity are consid-
erably less in price.
Both crabs and shrimps may be
| purchased either cooked or alive and
the meat from the former can be
had at many of the better class fish
markets, faxed and all ready for
immediate use. Any housewife who
has boiled her crabs and then labori-
ously picked the meat from the shells
will be quite willing to pay the price
of so cents a pound, as quarter of
a pound when extended with a sauce
and other ingredients or with
chopped hard-boiled egg and mayon-
naise dressing in salad will serve
three persons generously.
The cooked shrimps in the shell,
which can now be bought at market
fish stands, have been especially de-
veloped by government researches
made in connection with the local
producers in Louisiana and come to
market ready for use when the shell
New-York tribune., 1921-05-22
Tempting Recipesfor
Unusual Fish Dishes

III is easier to use roes and shell
fish than the fresh fish. Bones,
odors and frying are all discounted,
and these classes of sea food are es-
pecially appetizing and easy both to
serve and to eat at this season of
the year, especially if you have the
following recipes to jog your imagi-
nation:
New-York tribune., 1921-05-22
Clam Pancakes

Sift together one and one-half
cupfuls of bread -four, two and a
half teaspoonfuls of baking powder,
half teaspoonful of salt and a
quarter of teaspoonful Of paprika.
Beat one egg lightly, add one cup
full of milk and gradually stir the
liquid into the dry ingredients. Add
one pint of drained chopped clans,
one tablespoonful of melted oleo,
one teaspoonful of Worcestershire
New-York tribune., 1921-05-22

tiny chopped scallions and table
spoonful Of shredded cress. Sprinkle
lightly with salt and paprika and
moisten with highly seasoned
boiled dressing, to which has been
added a teaspoonful of grated
horseradish. Set the tomatoes
when filled with this mixture in let
tuce cups and garnish with small
pink radishes and sliced stuffed
olives.
Crab Meat a la Maryland
Melt four tablespoonfuls of oleo,
add three rounding tablespoonfuls
Of -four, half a teaspoonful of salt
and three-quarters of cupful each
of cream and rich milk. Stir con-
stantly until the sauce is very
smooth and bubbles in the pan, then
remove from the fire and add the
beaten yolks of two eggs. Butter
casserole, cover the bottom with one
and quarter cupfuls of faxed crab
meat, pour over the sauce and
sprinkle with half a cupful of grated
American cheese, mixed with
quarter Of teaspoonful Of paprika.
Run under the gas fame or set in
very not oven on the top shelf to
brown.
Bisque of Celery With CLAIMS
Psrboil one quart of clans in
their own liquid until the edges of
the shellfish curl, then strain, re-
serve the liquor, remove the hard
part of the clans and chop finely.
To the clam liquor add one quart of
water, four chopped stalks of celery,
two slices Of onion, half a bay leaf,
one Glove and two leeks and two
sprigs of parsley, finely chopped
Season with teaspoonful of salt
and half teaspoonful of paprika
Simmer for three-quarters of an
hour, adding at the end of fifteen
minutes half a cupful of cooked,
seasoned rice. Pressed through a
puree sieve, add the soft parts of the
clans and the chopped portions with
two cupfuls of rich milk. Again
bring TO the boiling point and pour
on the beaten yolks of two eggs. Re
turn to the upper part of the double
boiler and stir constantly until we'll
thickened. Add extra seasoning if
required, and serve very hot.
Sunday Night Supper Crab
Chop two shallots finely and let
stand in two tablespoonfuls of
vinegar over a moderate heat until
the vinegar is reduced one-half.
Meanwhile prepare sauce by
blending together three tablespoon
fuls each of melted oleo and flour.
half teaspoonful Of salt, a quarter
of teaspoonful Of cayenne and one
and a half cupfuls of strained
chicken or veal broth. Stir the
sauce constantly until it boils, add
the shallots and vinegar, with one
New-York tribune., 1921-05-22
be necessary for artistic molding
Fancy Celatine Desserts

Among the most tempting warm
weather desserts are the Ba-
varian or Italian creams and char
lottes. These are usually combina-
tion of whipped cream, gelatine and
fruit juices or custard, so combined
that an even, spongy texture will
result.
Raspberry, apricot or peach char
New-York tribune., 1921-05-22
Just the Right Combination Of
Delicacy Of Flavor and
Nutritive Values

and a half tablespoonfuls of olives
parsley and tarragon, fnely
chopped. Add also a little spinach
juice to tint a delicate green. and
pint of faxed, cooked crab meat
Serve as soon as the crab meat ;s
heated, on toast or in pastry shells
This is ideal for preparing in the
chafing dish or on the electric grill
and is a very pretty party DISH
Shrimp and Cucumber Salad
This is one of the best of late
spring or early summer salads
Break sufficient cooked shrimps into
small pieces to fill a large cup and
have small cucumber thoroughly
chilled on the ice. Peel the eucum.
Der, cut in medium slices and then
cut each slice in quarters. Mix
with the shrimps and add one
coarsely chopped hard boiled egg
six peeled and chopped radishes and
two tablespoonfuls of minced
chives and cress. Moisten with a
tartare sauce and serve in nests Of
white lettuce leaves. Mask the
salad with additional dressing and
garnish with capers and grated egg
yolk.
DeviIed Roasted CLAIMS
Drain one quart of clans, cut
away the hard portions and mari
nate in a dressing made from two
tablespoonfuls of salad oil, one
tablespoonful of mixed French mus
tard, two tablespoonful of lemon
juice, half teaspoonful each of
salt, paprika and curry powder and
a tablespoonful of Worcestershire
sauce. Let stand in the dressing
for forty minutes, then drain
thoroughly, dip in buttered crumbs
, and lay on heated oiled PAN
Place in a very hot oven to brown
quickly. The pan should be so hot
that the CLANS sizzle when they
go on.
Shad Roe Croquettes
Mash the cooked roe of one fish
with silver fork, so that the eggs
will be separated and yet not
mashed to a paste. Scald one small
cupful of rich milk and thicken by
the addition of two tablespocafuls
of butter and flour rubbed to a
, cream. Stir constantly until the
sauce boils, cook for a couple of
minutes and add the roes, the yolks
of two beaten eggs, one teaspoon
full of minced canned pimentos, one
tablespoonful of chopped parsley,
half a teaspoonful of salt, the juice
of half a lemon and a tiny pinch Of
grated nutmeg. Turn out on
fiat platter, cool, chill on the ice and
form into small croquettes. Egg
and bread crumb and by means of a
frying basket cook in deep, hot fat
to an amber color. Drain on brown
paper and garnish with cress.
New-York tribune., 1921-05-22

utes, then strain through a double
cheesecloth.
This will make about one and one
half quarts of clear aspic, enough
when combined with meat, fish or
vegetables to fill two-quart mold.
Seasoning can easily be varied to
suit the individual taste. The i'm
portant part is to keep the right
proportions of gelatine and egg to
the liquid, and little practice may
New-York tribune., 1921-05-22
Technique

A hard rubbery gelatine is an
abomination. A well favored gela-
tine is a real delicacy. The two
types of gelatine most used are the
granulated, which requires a few
minutes soaking in cold water be-
lore pouring on the boiling LIQUID.
and the instantaneous, which needs
only to have the boiling LIQUID
poured over it. Two level table
spoonfuls of gelatine is the quantity
called for to CONCEAL one quart
therefore. knowing this, one has
@nly to flavor soup, salad or des-
se1C TO taste, add the gelatine and set
it aside to CONCEAL. A great variety
of fruit juices may be used in this
way for desserts.
The length of time that jelly
takes to harden is from one to six
hours, dependent on the size and
shape of the container, the tempera-
ture, and the amount of gelatine
used. When it must be speeded up,
surround the bowl with ice water !;
his will CONCEAL indiyidua$. portions
U about fifteen minutes if p.enty Of
New-York tribune., 1921-05-22

to be cleared with egg white and
have gelatine added-not very terri
flying, is it? A quick aspic may be
made as follows:
New-York tribune., 1921-05-22
Jellied Entrees

Aspic jelly must be firmer than the
jellied soup and must be cleared. A
highly favored consomme has only
New-York tribune., 1921-05-22
Panned Fish Roes with Bacon
and Mushrooms

Parboil the roes for five minutes,
drain and plunge in cold water. Fry
quickly eight slices of bacon, then
remove and in the hot fat saute the
fish roes and a quarter of pound of
peeled mushroom caps cut in halves.
When we'll Drowned transfer the
roes to the hot platter containing the
bacon and add to the mushrooms
one small cupful of water, half a
tablespoonful of Worcestershire
sauce, salt and paprika to taste, half
q teaspoonful of kitchen bouquet and
a scant tablespoonful of flour, blend
ed with a little cold water. Stir con-
stantly until the sauce boils and is
very smooth, season with few
drops of lemon juice and pour the
mushroom gravy over the panned
New-York tribune., 1921-05-22
udePo No. TO- How Handle Gelatnes From the Soup Coz

sugar and Strawberries (Which have
been put through a sieve). Strain
this and chill it in a pan of ice
water. When about as thick as
cream, beat with a wire whisk until
frothy; then fold in the stiff1y beat
en- egg whites and beaten cream.
Moisten the mold, line it with
STRAWBERRIES, then fill with the char
lotte and chill in the icebox.
Coffee Jelly-An Old Standby
With 81 New Wrinkle
cupful cold strong coffee
8 or 4 tablespoonfuIs sugar
l tablespoonful gelatine
Il cupful water (cold)
Il cupful water (boiling)
II cupful cream
Let the ge1atine soak for five
minutes in cold water. Dissolve
this in the boiling water. Stir in
the sugar and the cold coffee. Set
it in a cool place to CONCEAL. When
stiffened break up with. an egg
beater, then fold into it the stifflv
beaten cream. This will be found
much more delicious than to serve
the whipped cream as a garnish.
Salad Possibilities
When a luncheon or dinner con-
fronts hostess who must be, the
"cook and the captain bold, and the
mate of the Nancy Brig" wise
woman will serve a gelatine salad
and make it the day before.
But if it is to stand overnight in
the molds, do not use tins, on ac-
count Of the acid.
Tomato is the favorite jelly salad.
It is made practically the same as
the lemon or coffee jelly. To each
finished portion allow half cupful of