davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
When the Chocolate Roll UnyoIIs

II & requests for the chocolate roll
continue TO roll in, and only one
correspondent reports difficulties.
She writes: Regarding that choco-
late roll, would state that never have
| been able to make it roll All it
Will do is break, so l form layers
and let it go at that. Please let lie
know wherein I fall down; also the
exact length OF time to bake. Nav
have the recipe for the Hamburg
cream also?'-C NJ. W. Brooklyn.
In case any one else has been suf-
terlng like sorrows in silence, here
are the suggestions that we sent to
Mrs. W. and another reprint Of the
two adventurous recipes which have
aroused SO much interest. Follow
ing are the points in technique to be
observed for success with the choco-
late roll when you have the recipe
right:
/. DO not pour the batter too thick.
1t should be about half an inch in the
pan, so that it will not be more than
one inch when raised and finished.
2. 1t should be rolled while still
very warm, neither cold nor Just
fresh from the oven, and should
be baked about twenty minutes in a
slow oven 600 degrees F.). Exact
directions cannot be given on this
point, as it depends somewhat on the
oven and depth of cake. Twenty
minutes, however, is good average.
We think with these suggestions
and the following recipe the ad-
venture III chocolate rolling should
become perfectly safe and sane:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

eggs (yoliss and whites beaten
separately;
4 cup sugar
tablespoonfuls cocoa
Beat sugar and cocoa into egg
yolks; gently fold in whites last;
bake until set in slow oven 900 de-
grees F., and roll up with one-half
pint heavy cream whipped.
Hamburg Cream
3 egg yolks beaten
l cupful of sugar, scant (powder@
ed)
Juice of two lemons
Cook in a double boiler, stirring
constantly, and just before II boils
stir in whites beaten stiff. Chill and
serve in glasses.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

Boil one-half pound Of halibut for
fifteen minutes in water enough 10
cover, adding one tcaspoonful Of
vinegar and one teaspoonful of salt
to the water.
When the fish is chilled chop
coarsely and add one tablespoonful
Of canned pimentoes. Moisten all
this with mayonnaise and spread uet
tween very thin slices of buttered
bread.
This amount will make about six
teen sandwiches cut across diago'
nally, as usual.-F d. W. Plain
.ield, N. J.
The directions sent with this
recipe stated that in appearance and
flavor it resembled real lobster. Thu
entire Institute staff were from Mis-,
souri,. But it is true, it does! Il did,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

storing feathers to normal after
they have been caught in a shower
or washed or wet in any other way.
The feather, roughly dried with
soft cloth, is laid down flat on
piece of newspaper and covered with
three or four large tablespoonfuls
OF dry powdered starch. This fine
white powder is then rubbed by the
fingers up and down into the indi-
vldual flues Of the feather and then
beaten out by striking the feather
sharply against the side of the hand
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
But If You Must Cook Choose the
Short ime Operations and the
Fmeless. Cooker Dishes

boil-turn into a baking dish and
cover the top with the cooked spa
ghetti. Brush quickly over with
bacon fat and run under the gas
broiler or electric grill to brown over
The success of this dish lies in not
cooking the chicken too long. Merely
heat it through.
Spanish Scrambled Eggs
These may be either cooked on
the grill or the chatting dish. Mince
a small white onion and a sliced
green pepper that has been freed
from seeds and membrane. Cook in
two tablespoonful Of cleo until soft,
but not Drowned. Add one cupful
of strained thickened tomato sauce,
highly seasoned, cook for a moment
or two longer and stir in four eggs
slightly beaten. Continue to stir
over moderate heat, add two table
spoonfuls of chopped parsley, and
when the whole is a light, creamy
mass serve on toast squares. IRE
cook eight minutes if tomato canned
soup is used for sauce.)
New York Butter Cakes
These cakes have made one Of the
chain restaurants famous and they
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

off with soft cloth and then starch
1t as you avould q linen collar'!
And l chuckled For the fair
authoress had certainly never dyed
feather in her life. She had prob
ably paid professional fee to tell
her the process, and he, thinking she
knew the subject had told her to
finish the feathers by starching."
The way it is really done is very
simple and satisfactory, though not
in the least like starching a collar
and it applies perfectly we'll to re-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
How Take the Cooking Out of Eating When Heat is In the

but the family will tire of their dishes
if served in monotonous round.
The wise housekeeper, on the con-
trary, purchases the basis of dish
there. and then, with few minutes
Of home preparation and cooking,
brings it up to the home standard.
A dish of this character is illus
trated in the Georgia corned beef
hash served for Mondays dinner and
the hot roast beef with mushroom
sauce served on Thursday. For the
latter, purchase sliced cooked beef
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

4 LMOST every one likes a good
corned beef hash, no matter
how hot the weather is, especially if
it is served with a crispy brown crust
and with good chill sauce as an
accompaniment. For the basis Of
the Georgia corned beef hash, pan
Drowned, purchase half a pound of
cooked beef at the delicatessen and
chop finely with half white onion
and tablespoonful of parsley. Add
an equal quantity of chopped cooked
potatoes and two diced cooked beets.
Season with paprika to taste, add
cream or rich milk to slightly
moisten and turn into frying pan
holding a tablespoonful of hot beef
dripping. Turn rapidly until heated
through, brown on the under side
and serve inverted on a hot platter.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
Fruit Whip
Cabinet Pudding With Cream

Any knocked dessert is popular
during the hot summer days and this
is very easily made. Fill baking
dish with alternate layers of thinly
sliced sponge cake bought at the
bakers) and any fresh fruit. Sprinkle
the fruit with powdered sugar
and dust with powdered macaroon
crumbs. Cover the top with a mer-
ingue made from the stiffly whipped
white Of one egg blended with
tablespoonful of powdered sugar and
run under the fame Of the broiler
(turned low, or that of the grill,
10 brown delicately.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
Chicken Pie With Spaghetti

This is rather a novelty and yet
it is very good. Boil a small cupful
Of spaghetti in sailed water, rinse
in cold water and season with a tea
spoonful Of oleo and little salt and
paprika. Meanwhile, open a can of
boned chicken, cut in dice and for a
large cupful Of the chicken add a
quarter Of pound of peeled sauted
mushroom caps and cupful of high
ly seasoned cream sauce. Heat the
ingredients over hot waterloo not
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

or edge Of a table This is repeated
until every fuc in the whole feather
is standing out in it's normal posi-
ton.
If this starching is overdone the
whole feather will look woolly, and
it should then be wet with water
and restarched and beaten until the
right appearance is reached.
Sometimes, especially if the starch
is in Jumps, and no pestle and NOR
tar are handy, the starch is mixed
with cold water and stirred to the
consistency Of thick cream. In this
the feather is soaked and rubbed,
then taken out and gently dried at
a very low heat in the sun in sum-
mer, or, in winter, over a register or
near fireplace. Heat enough to
turn the starch into paste would be
fatal. When dry the feather is
beaten hard till all the starch is out
and the tlues have reached their
normal condition.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

utes.
Glaze Veal
This is a fireless cooker dish.
Place two pounds of stewing veal in
one pint Of water and add a bay
leaf, one tablespoonful each Of
chopped turnip and carrot, one small
grated onion, few celery seeds and
salt and paIrilIa to taste. Cook (ac-
cording to the direction of your
cookery unti}'tender and when done
remove the meat from the bones and
chop finely. Bring the strained
liquor in which the meat has cooked
to boil over direct heat and add
one tablespoonful of gelatine that
has been soaked in three tablespoons
full of cold water. Stir until the
latter is dissolved and add the juice
Of half lemon. Set aside and when
it Begins to jell add the veal, few
sliced stuffed olives and sliced hard
boiled egg. Turn into a square mold
and chill on the ice.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

so-called acid dyes, which need the
addition of acid to the bath before
they will "bite" or take hold of the
tibers. Here the dyer must take
some precautions. If too strong acid
is used or the wrong kind Of acid
the hues will be stripped clean OF
their fuzz in an instant and the
feather be ruined.
The Acid Bath
The acid that is needed here is
oxalic acid, which can be easily OBJ
tanned at drug stores, or even de-
partment or hardware stores. 1t
comes in the form of white crystals,
and as it is poisonous when taken
internally it should be carefully
marked and stored.
AS rule a small teaspoonful Of
the crystals in two or three quarts
Of water will do we'll for one or two
feathers. If the dye begins to act
slowly little more should be added.
The most satisfactory dye-pot for
feather dyeing is a rather long
agateware fiat dish or pan, SO that
the feather can be immersed along
its length without using too much
water. With little care, however,
an ordinary gallon or two-gallon pot
viii do just as we'll.
For full, even dyeing the feather,
we'll wet, will be plunged into the
warm dye bath, placed on the stove
and worked round in the hot liquor
till it begins to boil Then it is taken
out, rinscd, dried loosely with a
towel or handkerchief or piece of
chcesecloth, and is next ready for
"starching."
1t is interesting to notice that
while the dye bath is cold or luke
warm, or even quite hot, the nues OF
the feather take the color readily,
fut the quill is hardly colorcd at all.
On the other hand, in boiling bath
the quill takes before the hucs and
the little stems Of the individual
nucs before theis 9s.zz.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

Several summers ago | noted a
glowing advertisement to the effect
that Mrs. Blank, an expert on all
such matters, had consented to sup
ply prominent women's magazine
with some articles on "Dyeing in
the Household" the first of which
was to be on ostrich feather dNeing.
! took some pains to get a copy Of
that issue and to read it. carefully.
1t started off all right-acid dyes,
o%alic acid, hot water, dycing the
butt first, etc.--and / concluded the
writer must have learned the proc
ess properly and had practiced i.
frequently. Then she concluded
somewhat az follows: after dye
ing and rinsing you wipe the feather
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
By Virginia Carter Lee

" 7HEN aiming at appetizing
wv meals with a minimum
amount Of cooking the home
caterer can call to her aid the raw
foods-fruit and vegetables-edibles
cooked elsewhere than at home, as
from the bakers and delicatessen,
and those foods that can be home
cooked either by utilizing the fireless
cooker, the electric grills, or select
ing short-time. stove-top operations
rather than dishes requiring long
boiling or baking.
When making use Of raw foods
be sure that they are thoroughly
washed, as there will be- no steriliz-
alton by cooking. A variety of
tempting salads, canapes and cock
tails are the methods most employed
for using the raw vegetables, while
whips, salads, charlottes, shortcakes
and served au naturel are sugges-
tons for making use Of the fruits.
The desserts for the coming week
are all of the uncooked variety, save
the almond souffle pudding that is
cooked in the fireless cooker. 1t is
true that the junket and coffee jelly
will require to have the milk in the
former and the coffee in the latter
heated, but there is no other cooking.
In the second class of foods (from
the bakery and delicatessen) it will
be best to purchase bread and rolls
during the warm summer months
and serve merely toast or thin bread
and butter instead of the usual hot
breads for breakfast. An exception
is made for the New York butter
cakes served on Wednesday for
luncheon. These can be cooked in
q few minutes on the electric grill.
The Budget
Supplies for the week will include,
at the butchers and delicatessen,
four sleeps tongues at Is cents
each, half a pound of cooked corned
beef at so cents a pound, two pounds
of stewing veal at % cents pound,
quarter of pound of sliced cooked
sausage at so cents pound, one
pound of cooked roast beef for rs
cents, a can Of boned chicken for
10 cents, half a pound Of bacon at
as cents a pound, one-quarter Of
pound of salt pork at 35 cents a
pound and a quarter Of a pound Of
cooked ham at 65 cents a pound.
Purchase for the dairy supplies
two pounds and half of butter at
At cents a pound, one pound of cleo
for SO cents, six quarts Of Grade B
milk at Is cents quart, three half
pints of cream at rs cents bottle
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
Frightening Old White Feathers

If an old white feather is to be
frightened up it should first be thor
oughly scrubbed either in hot soap
suds or with cake of soap and hot
Water-till all the dirt is out of it.
If it is finished at this stage it
will look dull and dingy from the
faint shade Of natural tan color. So.
after rinsing off the soap, it is we'll
soaked in a starch bath, as above,
but with the addition of a teaspoon
ful Of oxalic acid and two or three
drops of a dark blue or violet acid
dye. After a minute or two work.
ing in this cold starch bath the
feather is taken out, dried and beat
ell, and it will have absorbed Just
enough of the dyestuff to have
nee blush white shade.
This "dyeing in the starch" is
considerably shorter than the regu-
lar process, and is used by profess
SIGNALS for very light shades as we'll
as for whites. AS the dye bath must
be quite cold all the time, it cannot
be used for any but the most deli
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

pounds Of cracked ice and the same
quantity Of rock salt will be required
when placed in the freless; a saving
OF about five pounds Of ice is effected
by use of the cooker.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

are one Of the hot breakfast breads
that can be made without the aid of
an oven. Sift together three times.
two and three-quarter cupfuls Of
-four, threc-quarters of a teaspoon
full of salt and one teaspoonful Of
baking soda. Beat the yolk of one
egg until lemon-colored add three
quarters of a cupful of butterm;lk
and blend with the dry ingredients:
then stir in another three-quarters
Of a cup of buttermilk mixed with
tablespoonful of melted butter
Turn out on a bread board, knead
lightly and pat out in a sheet three
quarters Of an inch thick. Let stand
in the ice chest over night and in the
morning cut in biscuits and cook
slowly on the grill or frying pan.
Split open while hot and spread with
softened butttr.
Frozen Cream Cheese Salad
Mash cream cheese to paste and
moisten with four tablespoonfuls
of thick cream. Add a few grains
each of salt and paprika and half a
cupful each of chopped nut meats
and chopped candied cherries that
have been soaked in sugar syrup
and drained. Pack into a small tin
with q water-tight cover and bury
in ice and rock salt for three hours.
Serve cut in slices, then in cubes and
laid on crisp lettuce leaves. Candied
pineapple may be substituted for the
cherries. Dress the lettuce with
French dressing.
Fruit Whip
Chop finely three eating pears
(peeled) and add four chopped figs.
eight stoned chopped dates and three
tablespoonfuls of chopped preserved
ginger with the syrup. Chill on the
ice and when ready to serve fold in
four tablespoonfuls of stiffly whipped
cream and the beaten white of one
egg. Fill into parfait glasses that
have been lined with halved lady
fingers.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

Very curious double shading eff
fects can be worked out by an intel
ligent dyer by using these facts.
Shading Effects
1t is while producing these shaded
effects that The great interest of
amateur dycing comes IN In the
large factories feathers are dyed
nice, smooth, even shades by dozens
and scores at a time. But the deli
cate shaded effects, the blending of
one color with the other, cannot be
dcne in this rough tumble man.
ner, and there the skillful amateur
can have his chance. 1t is not hard
to learn how to darken the butt of a
feather while leaving the tip light,
ly gradually dipping the butt of a
white feather into the hot liquor,
gently shaking it all the time, finish
ing with very hasty dip Of the tip.
Or the butt can be dyed in one bath
and the tip in another, the two, if
toe glaringly contrasted, being final
ly pulled together by a covering
bath Of some third shade. And so
or indefinitely. The only point to
be remembered in shading feathers,
as in shading any other material, is
to have the goods thoroughly wet all
the time, so that there will be no
sharp dividing lines.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

shades the quilts is
absorb the troublesome
temperature and to paint the quilts craftsmanship.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
Between the Ready to~Eat Foods
and the Foods That Are Better
Raw, Why Stand Over a Stove?

and one dozen and half eggs at so
cents a dozen.
Marketing prices for four per-
sons should run at the follow
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
By Charles E. Pellew
President Of the Mem York Society Of
Craftsmen

Craftsmen
~ THE many different lines in
which modern dyestuffs can
be utilized by the amateur,
one of the most attractive is the dye
ing Of ostrich feathers.
The natural colors of ostrich
feathers are white, black, gray or
notified. The white and gray feath-
ers are usually bleached white by
the manufacturers, and used as slch,
or dyed light, delicate shades.
The most interesting feathers for
the amateur to use are the gray and
notified ones, which, when I'M
bleached and not distorted by being
made up into elaborate, artificial
plumes, form beautiful ornaments
in their natural condition as we'll as
after dyeing.
Treat EN- Rough!
The first step in dyeing new or old
feathers is to scour them clean from
dirt, and especially from grease.
Though graceful and delicate in
structure and appearance, they will
stand an amazing amount Of rough
treatment.
A full-grown ostrich is no delicate,
shrinking violet, and its feathers,
while useless for flying, are Of great
Importance as a protection against
the hot sun and sandstorms, and are
meant to stand great deal of ex-
posture to the weather and of actual
contact with the soil when the birds
roli and rub themselves in the sand
and dirt.
So if feather is dirty it is per
fectly safe to scrub it hard with good
soap {strong laundry soap with
much alkali in it is likely to injurc
feathers and any other animal
fbcr) or to scour it we'll in hot
soapsuds time and again until grease
and dirt have been entirely removed.
After the scrubbiny and rinsing
comes the dycinx. The dyes to be
used are tho silk or wool dyes, tho
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

and have it served as rare as posi-
BILE. Then make a good brown sauce,
season highly and add a quarter of
pound Of chopped sauted mush-
rooms. Heat all over hot water,
drop in the beef slices and serve as
soon as the beef is heated through.
BE very careful Of the latter point,
as the meat will be tough and taste
less if cooked for even a short time.
The spiced salt mackerel. the ham
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14
Certainly Help Make Fine BrdsEspecialy Re)yed

Very curious double shading eff
fects can be worked out by an intel
ligent dyer by using these facts.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1921-08-14

This hash can be made in ten min
utes.
Glaze Veal
The Birmingham age-herald., 1921-05-13
IS TO BE
 PUT UNDER CIVIL
 SERVICE REGULATION
By HUGH w. ROBERTS Washington Bureau The Ags-HeraId
 800 Davidson Bujydins


 Washington. May 2-(Special)-I is reported that the register of the treasury will be put under civil service regula- tions. And thus, the President will not be forced to make an appointment ap- plicable to that office.
 Sometime ago. as is recalled, it was re- garded as certain that the President would name a negro to fill that position. But the young lady employees protested. They resented the necessity of serving under negro.
 At that time 90 negroes were applicants for the place
 It is said that the officials of the Harding administration gave the list ot names attached to the petition of the young ladies careful study. It was the general impression in the beginning that all of them were southerners and demo- crats But it was found that the ladies hailed from every state of the union, and were affiliated with all political parties. The quickest solution of the difficult problem, it appeared, was to put the of- flee under civil service. As result, an examination will determine the identity and the color of the next register.
 The present register is white man, Georgian, and democrat. Incidentally, he came up through civil service. There is no necessity of turning him out as re- suit, or of holding an examination. But of course, this point is not determined The register is w. S. Elliott of Coving- fnp "a
The Birmingham age-herald., 1921-05-13
Notice to Property Owners

TO whom It May concern.
 Notice is hereby given that the as- sessment roll or list, prepared in ac- cordance with the law in such cases. made and provided under an ordinance entitled Improvement Ordinance No' 67-D, an ordinance to provide Tor cer- tain improvements on 18th street, Ems ley. from Avenue z, Ensley, to the west line of the Birmingham Ensley sur yey,' adopted on January 4. 1921, ana confirmed on January 25. 1921. by the Commission of the City of Birming ham, has been delivered to me and Is open for inspection in the office of the City Comptroller, the person authorized to make collections of assessments for improvements constructed under said ordinance. and that the Commission of the City of Birmingham will meet on the 7th day of June, 1921. in the Council Chamber of the City Hall Of Birmingham, at 3 o'clock, p. m. to hear any objections, protests or , defenses that may be filed to such proposed assessments or the amount thereof.
 r The general character of the inn provements constructed under said ordinance consists of certain grading and sidewalk paving.
 The streets. avenues alleys or other highways Or portions thereof along which said improvements have been constructed and the terminal points of said Improvements are as follows, to- wit: On 18th street. Ensley, from Avenue 2. Ensley. to the west line of the Blrmingham- -Ensley survey.
 H. $. RYALI4, City Clerk.
 Age- Herald. May IS. 1921.