davidaulloa/AmericanStories huggingface dataset:
Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1921-06-05
HARVARD SCHOOL FOR
BOYS-MILITARY
Los ANGELES, CALIFORNIA

IV7 AINNI1IaIl9l VIII VNLfIA
Largest and best equipped boys school
In the west Prepares for higher eduea-
tiou, business or military pursuits. Ten
acre campus in wonderfully heathtui
location, Designated by the War Depart
ment as Reserve Officers Training
Unit Junior Division 22nd year opens
opens June goth. For Information, adj
dress,
REV r. b. GOODEN, NJ. A.. Hcadmaster
9Th and Western Ave, Los Angeles, Calf
, and Motion Picture Acting. The largest
i. representing investment of $3.50. 10000,
New-York tribune., 1921-07-03

club costume, for it looked like
satin, but, better than satin, it
would launder perfectly.
Eleanor had for her breakfast
china a set of pale green Sedji
ware, and for this Aline dyed a
fiorid oak leaf pattern a pale lemon
yellow.
Gust like the heart of lettuce, my
DEAR" she said, with the green of
the outer leaves ir the china"
A water lily pattern with a def
mite border pattern was dyed a sal
mon orange and made into a Chi
nese coat, and when worn with a
black satin skirt was the envy of
every one who saw it.
"Where do you get such mate
rials?" they We're constantly asked.
SIS it linen? How can you afford
it?"
ut looks like satin brocade!"
A small table cloth in a checked
pattern, so much in vogue in the
'9Os, was dyed rose pink. and
made into luscious house gown
with huge pockets for the bride
elect.
For the country home a some
what hopeless scroll pattern with a
border was dyed a deep blue and
used with Canton china, making
the table a thing of unique deco
rative quality. Napkins were dyed
to match, and the entire set was
more talked of than any white linen.
however modern the design, could
possibly be.
Perhaps the greatest achievement
was to be found in the brides room.
A long "checkerboard" table cloth
was dyed pale 2ose heliotrope for
the day bed and was piled high with
pillows made from two dozen nap
klns that went with it. The nap
kins, being of two sizes, were dyed
in various tones of the same color.
and the whole effect, shimmering
softly. as old linen shimmers, made
most beautiful corner for the
room.
A luncheon set at the summer
cottage consisted of ecru-colored
pottery plates and cups with a few
roughly made dishes done by Span
ish peasants, and for this luncheon
cloth was dyed dull orange, with
tea napkins to go with it, which
proved quite the most successful
table ever laid by the young women
for their famous seashore luncheons
New-York tribune., 1921-07-03


coffee.
Wrapped in TabIecIoth
Quite the loveliest coat in the
world was made for friend who
was setting out in jade green
motor to tour the Lincoln Highway.
A cloth that had seemed hope1essly
"spralled" with a round design of
crocuses and bordered shamelessly
was dyed the color of the car
Jade greenland proved to be a
most appreciated farewell gift.
When materials are as costly as
they are found to be these days
1T might not be bad plan for every
one to look over "Aunt Mary's linen
chest" In the days when the bare
table still holds it's own as a proper
and effective background for beau
tlful china and silver, there are
surely many old linens of superb
quality folded away and out Of use.
These linens, with the simple aid
OF the many good dyes to be had,
can be fashioned into fabrics that
will make the summer wardrobe a
thing of beauty and comment.
Of course, only reputable dyes
should be used, but it is interesting
to know that the colors now being
made in America are much more
beautiful and of better value than
they have ever been before. All
ere sold with full directions, which
should be followed in detail if sue
cess is to attend the process. Particu-
larly is this true Of the boiling proc
ess, which always seems intermi-
nable. If not boiled long enough
the sun will fade the colors rapidly.
and each washing will take away
some of the brilliancy of the shade.
That linens should be handed
down from generation to generation
is tradition that came over with
the Pilgrim mothers, but let these
traditional linens be the plain and
heavy damasks that are always
perfect whatever the century or
custom. Designs, at best, have a
limited mission in the world of table
linens and wear out their welcome
as generation gives way to genera
ton and vogue to vogue.
So look into your linen closets for
these derelicts of another age-or
this-and transform them into fab
rics that will brighten your table
and your wardrobe at the same
time,
New-York tribune., 1921-07-03

bouquet, and when both are tender
strip the meat from the bones and
chop fine. Season to taste with salt,
paprika, sage, sweet marjoram,
very little powdered cloves and half
a cupful of tarragon vinegar. Pack
hard into jars, interspersing with
strips of the cooked tongue; put un-
der pressure and set In the icebox
for thirty-six hours. This may be
sliced cold or cut in slices, dipped in
egg and bread crumbs and fried like
New-York tribune., 1921-07-03
By Mabel Reber

TT L WAS when Aunt Mary's linen
chest was divided among her
three nieces that the inspiration
came into being. The estate had
been divided in the usual legal man.
ner and the household effects had
been stored for some three years
while the family that had centere,l
about her for so many years scat
tered to various parts of the country
and settled again.
The three girls had fitted up q
charming apartment in the city that
had long been a dream to them and
a small summer place had been
found on the seashcre for the sum-
mer months. And then Eleanor, the
youngest of them, whose interest in
domestic science had been more gem
uine than faddish, had discovered a
romance that quite came up to her
young ideals, and wss to be married.
Anticipation
Of course, Aunt Mary's linen chest
must be sent for and it's treasures
brought to light again for the new
bride. Its safe transference from
the small home town had been ar
ranged for with feeling of tradi-
tional pride that would have graft
fled it's gentle owner.
An afternoon was set apart for
the division of these treasures by the
three girls to when they had been
left-treasures that had been col
lected carefully and cared for low
ingly for forty-odd years.
''Linens are like bank notes these
days." Aline had said, "and to find
such quality in the shops now would
mean an endless search"
"Thcre will be plenty for all of us,
too," Dorcas added, "for Aunt Mary
bought linens each year, no matter
what she had. It was mania"
"And already monogrammed with
the right initial! Think of the luck
of that" chimed In Eleanor, whose
fingers We're rough with needle
pricks that went with the countless
stitches of her trousseau.
Perhaps you wort like the de-
signs, girls" warned Aline. "Somc
of the tablecloths were highly fiorid,
you remember. And there were
years when checks and huge leaf de.
signs were more than popular"
There was a huge hammered brass
key that went with the brass-bound
New-York tribune., 1921-07-03

cedar chest and inside lay the linens
all wrapped in "sets" as Aunt Mary
had loved to keep them. The huge
bows of satin ribbon that now adorn
the modern dozens" were lacking,
but there was a real odor of laven-
der, sweet scented and genuine, as
the lid was lifted.
Realization
Somehow there is almost invari.
ably definite disappointment when
old family treasures are unearthed.
Modern ideas, perhaps, are too we'll
in the foreground to allow the sud-
den backward sweep of tradition.
Perhaps anticipation does subtle
harm to final reality.
At any rate, it was true that in all
the several dozens of tablecloths,
luncheon sets and napkins there
were practically none that pleased
the bride-to-be, except the plain,
heavy damask, which cleaned softly
and smoothly, witt out a scroll, a
water lily or an oak leaf to mar it's
purity Of pattern.
And it is also true that the two
sisters, who shared the brides dis
appointment, became articulate
about it all. They declared it was
shame that such wonderful quality
was spoiled by "sprawly designs" !"
They could not understand why
Aunt Mary had loved so much the
highly decorative borders, the broad
stripes and the checkerboard effects.
After it was all talked over, for
ward and backward. Aline came for.
ward with the idea which has since
made her famous. made her summer
gowns thing OF wonder and her
dining table a vision of delight.
Vision
We will dye them." she an
aounced. II have been dyeing every
thing at art school for. the past win
ter, and | understand dyes. These
designs will be changed by color to
things of beauty-just you wait.
And If Eleanor wants to buy more,
we will help her-but watt
Some way the experiment did not
seem to be one in her hands. There
were friends, it is true, who were
outraged by what seemed sacrilege
when she dyed a table cloth of two
inch striped linen deep purple
and made sport skirt out of it to
wear with lavender silk sweater.
1t made a most beautiful country
New-York tribune., 1921-07-03
A THOUGH freless cookery has

ceased to be a novelty, many
women do not know how to get the
best service out of their fireless. 1t is
true that almost any cooking except
deep fat frying can be accomplished
in a fireless if intelligently used.
Therefore, in the we'll equipped
kitchen it has proved it's right
to a place in the front line. And in
summer, cold stove in the kitchen
is in itself distinct advantage!
Some foods, such as soup, tough
meat or fowl and cereal, are i'm
proved by this long, slow cooking.
And a boiled ham, corned beef and
baked beans are ''long time" opera
tions in which the freless excels.
These are its star roles, for though
it also bakes and roasts well the
gain in time and money is necessa-
rily slight in the shorter operations.
A whole meal can be prepared in a
two compartment cooker, as, for ex-
ample, a round steak cooked with
vegetables in one compartment and
mousse frozen in the other. This,
with the addition Of a cold salad
and canned soup, can be easily and
quickly prepared.
Or a roast could be put in one
compartment, while two vegetables
and sraall steamed pudding arc
cooked in triple nest in the ether.
The pudding is put into baking
powder tin and surrounded by
water.
The vegetables chosen might be
onions and beets, which require
long time. The important point is
to select meats and vegetables that
may be left in the cooker the same
length of time, without anything
being over or under done.
Let the hreless twins do your
summer cooking!
The following recipes are shin
ing examples of foods that take
kindly to the cocker. make we'll
rounded meal, equal or excel the
New-York tribune., 1921-07-03
nEAR INSTITUTE:

thought you'd like to know that
one of your readers took her courage
in her hands and adventured on the
chocolate roll. The finished product
exceeded her widest expectations:
delicious fluffy roll which fairly
"melted in the mouth" Since my
first attempt / have served it to an
appreciative family in the following
ways:
The fluff was made as directed
by the Institute, and rolled up with
stif1iy whipped cream, favored with
strawberry and having finely sliced
strawberries mixed lightly through
the cream. The roll was then coy
cred with soft, white icing favored
with strawberry. This / served with
iced strawberry punch.
My next adventure was considered
a masterpiece by the club members
to whom I served it. The roll was
made as formerly and spread with
the cream favored with a layer Of
finely cut pistachio nuts before roll
ing. This was placed in the icebox
for eight hours, then decorated with
whipped coffee cream in long lines
down its length, using pastry tube,
to resemble the rough bark of tree.
Ca top of this / made a trailing
spray of green ivy leaves cut from
angelica and pistachio nuts and at
one end placed two small green
birds, such as can be purchased at
any fancy confectioner's shop.
We have had the roll with choco-
late icing, and we have had it filled
with cream favored with cinnamon,
cut in thin slices and used to line a
mold, the center being filled with
plain vanilla cream.
The recipe for Hamburg cream
given at the same time as the roll
is an old friend Of mine. know
that it is good, for / have made it
many times. The recipe was given
me by<hn old colored woman who
always made it on "wasn days" Il
New-York tribune., 1921-07-03

delicious blended sauce, which
will cost about 80 cents. In this
small amount the almonds are
too delicate to be distinguished
and they could be omitted with
out hurting the flavor. To
double the amount might be
deemed an Improvement.
All men are devoted to horse.
radish sauces. You can dress
up a corned beef dinner or
New-York tribune., 1921-07-03
SuperSauce With Horseradish Tang for Fish and Meat

S tablespoon-2 to drops tar.
fuls of drsined ragon vinegar
horseradish 2 egg yolks
8 tablespoon Il teaspoonful
fuls cream salt
teaspoonful 6 b a h
of lemon Juice almonds
Whip tho cream until stiff
and place ON ice. Beat the
yolks until lemon colored, add
New-York tribune., 1921-07-03

second-day roast beef with this
and win much applause. 1t also
has a rare affinity for pigs
feet. Some will want a dash Of
cayenne and a little more
horseradish, especially when
served with meats. AS given it
is very delicate and particularly
good with tuna or any other
cold fish, however bland in flavor
(and inexpensive).
New-York tribune., 1921-07-03

the horseradish, lemon juice,
vinegar, salt and almonds. Mix
thoroughly and add to the
whipped cream, stirring stead
lily until well blended. Serve
very cold with boiled beef, fried
fish or cold roast Of any kind.
e. D. r., New York.
This will make from two to
two and half cups of most
New-York tribune., 1921-07-03
A Frosem Dessert and Hot Meat
Side BY Side I'm a FireIesS Cooker

quality obtained from the stove,
and give a maximum saving Of
time, heat and money:
Panned Steak With Vegetables
2 pounds round steak
6 medium potatoes
6 small carrots
3 small onions
] cup brown sauce
Wipe the steak and put it into
the fireless container. After pre-
pairing the vegetables as for boiling
place them around the steak. Make
the sauce by browning three table
spoonfuls Of flour in dry hot spider
(stir to prevent burning), then add
ing to this two tablespoonful OF
bubbling hot fat. When well blend
ed pour in slowly one cup of milk or
water. Add one-ouarter teaspoon
of salt and one-quarter teaspoon
OF pepper. Pour the sauce over the
meat and vegetables. Heat two
radiators over gas fame for about
ten minutes (test as for fatironl,
using one radiator above and one
below. Cook the steak for two
hours.
Serve with the vegetables sur
rounding the meat and garnish with
crisp watercress and radishes.
Psacb Mou.-
cups peach pulp and juice
! cup sugar
cups double cream
egg whites
Use only well ripened peaches.
Press them, after peeling and seed
ing, through ricer. Stir the sugar
into this pulp. Whip the cream un-
til stiff, also the egg white, and COM
bine the two. Fold into this the
peaches. Pack in container which,
If small enough, might be placed IN
one OF the fireless vessels, allowing
room to surround it with crushed
ice and salt. Use four parts ice TO
one part salt. Or the mold Of
mousse may be placed in the fireless
well and surrounded by ice and salt.
Close and allow three hours FOR
freezing.
New-York tribune., 1921-07-03

der, cool and chill. Lay on a plat.
ter, surround with heart lettuee
leaves and serve with tartara
sauce to which a spoonful of French
mustard is added; only scant half
teaspoonful Of the prepared condi.
ment will be required. (This is for
six tongues.)
Pigeons a la Venison
Rub over the cleaned and singed
birds with salt and soak for twenty.
four hours in equal quantities Of
vinegar and water. Drain and tie q
large slice of bacon around each
Add to a little of the vinegar and
water in which they have soaked
Zone large cupful) one tablespoonful
each of cream and -four, bring to the
boiling point and pour over the
birds. Add also one teaspoonful Of
sugar, sliced onion, strip Of
lemon peel, half bay leaf and half
teaspoonful of kitchen bouquet.
Cook in the cooker until they are
tender and make a gravy from the
strained liquor in the pan and the
chopped cooked giblets. If served
cold omit the gravy.
Partisan Beef La Mode
This is one of the best of the cold
meats, as the flavor is delicious. It
also makes particularly good sand
wich filling and hash basis. Bind
a compact piece of the round, weigh
ing about four pounds, into a SYM
metrical shape, and fasten securely.
Have ready half a pound of salt
pork cut into strips and pour over
the following: Put half a pint Of
vinegar in saucepan with three or
four chopped button onions, one tea-
spoonful of mixed mustard, half a
teaspoonful Of grated nutmeg, one
tablespoonful of brown sugar, half
a teaspoonful of whole cloves, the
same of paprika, six allspice and
bunch of sweet herbs minced fine.
Let all simmer for five minutes and
boil up hard. Let the pork stand in
the liquor until cold, remove to a
platter, and after straining the
liquor add sufficient grated bread
crumbs to make stiff forcemeat.
With a thin-bladed knife make
incisions in the meat and insert the
pork strips with little of the dress
ing. Brown over quickly in hot
pork fat, transfer to the cooker, add
cupful of chopped carrots, one
minced white onion, a few pepper-
corns and bay leaf, with stock or
water in the amount required by
your cooker. Cook until tender, cool
and place under a weight in the ice
box. Serve cut in waferlike slices
with a square of tomato jelly on
each.
New-York tribune., 1921-07-03
CRISP Oatmeal Dainties
For Luncheon and Tea
THESE recipes offer two most ap

THESE recipes offer two most ap-
petizing ways Of using oatmeal
or rolled oats in summer. They
make admirable dainties for the
children instead of sweet cakes, and
have a nutty flavor that every one
likes.
Oatmeal Scones
Blend we'll one cup of well cooked
oatmeal and one cup Of milk, add a
half teaspoon of salt, one tablespoon
each Of butter and sugar and enough
white flour (mixed with two tea
spoons baking powder) to roll. Cut
in rounds and bake on a griddle,
split, butter and serve hot. These
are very nice for luncheon or supper.
Oatmeal Drop Cookies
Cream together one-fourth cup
each of butter and lard (any nice
shortening may be used) and one
half cup Of sugar. Add one we'll
beaten egg, three tablespoons milk.
one-fourth teaspoon soda, grating
of nutmeg and a small pinch Of Gin
namon, one cup Of rolled oats, a
scant cup Of flour, and one-fourth
cup Of chopped raisins, Beat well,
drop on tins. allowing room to
spread, and bake in a moderately
lot oven (375 degrees). have sub
stituted coffee for the milk and
topped each cookie with half a salt
ed peanut or raisiYgith excellent
T. E..
New-York tribune., 1921-07-03
Fourth Of July Suggestions and the
Costs Of Serving These Heatless
but Satisfying Meals

two cupfuls of boiling water and two
chicken bouillon cubes and add two
tablespoonfuls Of granulated gela-
tine that has been softened in four
tablespoonfuls Of cold water. When
the gelatine is dissolved add the
cooked chicken (about four cupfuls)
and set aside. Meanwhile have ready
two cupfuls of additional chicken
stock and add the same amount of
gelatine as for the first mixture.
Cool when dissolved, beat lightly
and fold in one cupful of chilled
double cream, whipping solid. Mold
the two mixtures in alternate layers
in an ornamental mold and chill on
the ice. This when unmolded and
garnished makes the best possible
main course for sultry holiday
dinner.
New-York tribune., 1921-07-03
By Virginia Carter Lee


q LII summer but especially over
~ the Fourth, cold meat of
some kind in the house is a
boon to the housekeeper. Few COM
binations taste better than waferlike
slices of highly seasoned meat,
daint;ly garnished and served with
either crisp salad or fresh vege-
tables, like garden peas or green
corn.
If the family is small it may be
the better plan to purchase the
small quantity of meat required
from the delicatessen, as for the
making of the Southern corned beef
hash and the sausage sandwiches
This, although the cooked meat
costs more, does away with all waste
and the bother and heat Of cooking.
With "dreless," however, the
cooking Of certain meat dishes be-
comes almost a pastime, as after the
preliminary preparation it literally
takes care of itself. Care should be
taken when first using any cooker to
note the directions that accompany
it and observe results carefully.
Many foods that call for vigorous
cooking from the first are improved
by being started on the stove and
transferred to the cooker boiling
hot, but this is not always necessary.
Soups go in cold, whereas cereals,
for example, should be cooked in the
water to be used, while the radiators
are heating, for five or ten minutes.
Special Meat Suggestions
The four sample menus given for
the coming week may seem to in
clude more meat than the average
family consumes during warm
weather and the budgets are not
economical ones. They are intend
ed, however, to offer practical sug-
gestions for the use Of summer
meats, and in nearly every daily
menu there should be sufficient left
overs to, furnish another meal.
These menus also possess the ad-
vantage Of having the main course
prepared in advance, thus leaving
only the vegetables or salad to be
cooked or dressed just previous to
the meal.
The idea of serving sauce with
a cold meat may be novelty to the
majority of housekeepers, but tar
tare, mustard or horseradish variety
will be found a decided addition. If
you have a little mayonnaise or
boiled dressing on hand blend with
it a little chutney, chopped sweet
pickle, minced spiced peaches or
chill sauce, and see what zest it
adds to the meat. Have it, of course,
New-York tribune., 1921-07-03
That Chocolate Roll Again! This
Time With Luscious Variations

remember we usually had sponge
cake with it.
I hope this is not too long a let
ter, but was really excited over the
roll! / always carefully read the
Institute, and no. week passes that
/ do not get a most valuable sug-
gestion from its pages. remain
dear Institute, faithfully yours.--V.
K, Long Island, N. Y.
New-York tribune., 1921-07-03
Chicken Mousse

This dish is nodded in layers and
consists Of two mixtures. Cook
small fowl in the fireless and add a
few dried celery leaves, a sliced
onion and three or four sprigs of
parsley. When done remove the
edible meat and chop, seasoning with
salt and paprika to taste. Prepare
two cupfuls Of chicken stock from
New-York tribune., 1921-07-03
Sliced Pork Cheese

This relish is made from a small
pigs head and the tongue, and it is
so delicious that it has been mis-
taken for boned turkey. Have the
butcher prepare the head for cook
ing and remove the tongue. Cook
in the fireless, adding a small soup
New-York tribune., 1921-07-03
Ham Loaf

Ham loaf is an excellent picnic
dish and small quantity of ham
will go long way when cooked by
this method. Put one pound Of raw
ham with the fat through the meat
grinder and add one cupful of rolled
cracker crumbs, one cupful of boil
ing water, two lightly beaten eggs,
one-quarter of a teaspoonfui each of
paprika and mustard and two table
spoonfuls of chopped parsley. This
may be baked in slow oven for one
hour and a half, or cooked in the
fireless cooker. If the ham is very
salt cook in milk for several hours
before grinding.