davidaulloa/AmericanStories huggingface dataset:
New Britain herald., 1921-04-28

n Walter Cowlishaw has returned to Boston after visiting his brother here, William Cowlishaw, charity superin- tcndent. MT. Cowlishaw has recently completed an cNten$iv" engagement with Way Down East.
 The New Britain Industrial council of the Y. NJ. C. A. through it's American ization committee will give a reception to new citizens at the Grammar school this evening.
 The Lady Nest of Owls will meet to- night at 30 o'clock in Electric hall. \ whist will follow.
New Britain herald., 1921-04-28
HARDING REVIEWING
 AMERICAN SQUADRON
President and Party Watch 6G Men 0'-War Pass MayfIowcr at
 TEimblS ShOal.

Old Poinf Comfort. Va, April 2S.- The Atlantic division Of the American fleet returning from four nonthH of cruising and drilling in southern nea- ters. wal to pass in review hero today for the first time before it's new com mander- in-chief. President Harding.
 The beginning of the spectacle was set for 10 o'clock and it was estimat eG that two hours would be required for tho 6S memo war to pasa the Mayffower at her anchorage at Thim- blt Shoal.
 The president, accompanied by Mrs
New Britain herald., 1921-04-28
BLOWN TO PIECE.

Turin, April 2s.-Nario \ anarchist. was blown to pie| bomb which he was 3tryingj plodo against the house of Benedetto, an engineer iaere ' afternoon. During the perio| orders here last Septembe| workmen occupied many m| tories Signor Di Benedetto his. factory against an atta| killed two persons. He was quilted, it having been fod he had acted in self defensd
New Britain herald., 1921-04-28
FEW BRITAIN DAILY HERALD THURSDAY APRIL 2s 1927.

road would bo glad 10 try and mako if profitable investment. He hoped the committee would ask the court to return to the railroad all it's subsidiar- ies responsibility for them again to be placed on tho New Haven road.
New Britain herald., 1921-04-28
BANK RATE REDECl

London, April 2S.-Annoj was made by the Bank of this morning that the bank been reduced to 6 1-2 per the past 12 months it has l at per cent.
New Britain herald., 1921-04-28

The bureau already has begun to junction. In response to its first or der more than 20 society men and women with bloodcd stccds, turned out for a fox hunting scene.
New-York tribune., 1921-10-16

that it covers the iron only three
fourths of its depth. Put it back in
the hot tat and fry until crisp and
brown. Shake the sl.ell from the
iron on to soft paper to drain.
To make sure the iron is properly
heated try it in batter, and if the
batter slips of quickly it is not hot
enough.
If patties from this batter are soft,
it means that the batter was too
thick or that they were not fried
sufficiently.
A cottonsecd cooking fat and a
corn oil we're used in the frying
tests. and it was found that q tenn
perature of 900 degrees gave the
best results. A crumb Of bread
dropped i'm at that temperature was
a deep brown in twenty seconds.
Special Points in Technique
The important points in making
and handling the batter are COW
cred in the recipe on the boX. 1t
New-York tribune., 1921-10-16

and the flower Cor rosette) pattern
have the same style handles as the
timbale cups. Both styles are three
inches in diameter and three-quar
ters of an inch deep.
When the wafer irons are put in
Sat at 800 degrees 20 heat, they are
ready in about two minutes. The
rosettc waifles are thoroughly fried
in one and ono-half minutes. The
fat and the IRON must be reheated
at intervals and the temperature Of
the fat should be controlled.
Both the timbale and wafer sets
are boxed, with an illustration on
the lid which shows just how the
handle is adjusted. There is also
recipe for patty shells, which
proved to be excellent and can be
followed faithfully, with the eXcep-
ton of the directions for handling
the eggs; these should be beaten
only slightly, for much beating
makes air bubbles, which afterward
result in holes in the timbales.
New-York tribune., 1921-10-16
Just the Heart of the
Well Ripened Frtlit

fESHt, heart is always the best part
OF everything, and grapefruit is
no exception. The heart Of the
grapefruit, All of the bitter skin
and rind removed, only sections
of the fully ripe fruit and the juice
left, ready to be served at breakfast
Gf the unopened can is put in the
icebox over night) or to make into ?
salad. punch or fruit cup.
If you have ever been the one to
prepare the grapefruit and know
row much trouble it is to cut it out
and keep the sections whole. not TO
serge hacked pulp, you viii appre-
Gate having this done for you. This
is what is offered in the can of
grapefruit hearts packed in Porto
Rico right on the fruit plantation
using the ripe fruit.
The one pound four ounce can
which costs So cents Will make about
New-York tribune., 1921-10-16

chicken cubes has IT per cent OF
protein, but is 66 per cent salt SO
you need never ad5 any whom
using them, and they must be diluted
a certain amount to get the proper
flavor There were found per cent
Of fat and 7 per cent Of water. The
claim that they are "appetizing and
invigorating' We can only approve
about rs per cent. They are appe-
tizing no end, but do not give vigor
New-York tribune., 1921-10-16
Oven Canning With Chart

spectively. As the water boils in
side the jars in the oven while the
canning is going on, it is not sur
prising that the contents should keep
in perfect condition.
The claims Of the Loram folder
we think are little cxuberant when
they say "it is all so easy and sim
pie, verify like chid's play" We
arc inclined to think those lines were
penncd by one who had never
canned. For while it is no mental
stunt to can successfully, it is
not child's play, even when looked
upon in thc rosiest light. The prep
aration Of the vegetables, the scald-
ing, cold dipping and quick hot pack
ing as well as through sterilization
Of jars are to be rcckoned with be-
fore this last and improved step is
reached. But the home Gamer Will
have to be told but once that it
is easier to leave the jars in the
oven than to work with the hot
water boiler.
The chart, as before mentioned, is
VIC" worked c,.. for thirty-six fruits
: I'd Vcgotable1, giving clear anc
/ concise directions and also tcmpcra-
tu; cs.
IF your oven is well regulated
ons. by al means try it for canning
especially for tie casual, few jars
at-a-tmc canning Of the late fall, OF
Of Che small householder who has
neither storage space nor kitchen
facilities for extensive canning, but
who docs want to gradually accumu
late "A few shelves Of honc products
for the "Jenn" months Of winter.
New-York tribune., 1921-10-16
lmba1es and Patty Shells as Easy Make Doughts
A Brave Cook Is
Never Scared by
A New Word

must BE remembered, however. that
milk or water must be added if the
batter is too thick.
In placing the iron in the cup Of
batter. lower it deliberately and
smoothly, so that there are no air
bubbles on The side, and see that the
iron is evenly covered for only
three -fourths cf its depth. If it is
covered to the edge, the batter ex-
pansion in cooking will go beyond
the edge of the iron and form q
curled ridge, which will prevent the
finished shell from shaking off.
Sifted powdered sugar should be
ready to sprinkle on the wafles.
The finished timbalcs can be kept
for days, but should be reheated IN
a warming oven just before serving.
If toward Inc end OF the cooking
the fat sputters and causes TIE bat
ter to fly away from the irons, 1t IS
probably because too much water has
got into the fat. Reheat it with
a few slices Of potatoes until the
water has cooked out of it.
Creamed chicken, oysters, fish,
mushrooms, shrinlps and green peas,
vegetables, sweetbreads, etc, are
served hot in these shells. Garnishes
Of cress. parsley. olives, peppers and
other greens may be used with them
and the result viii be as attractive
as the professional tin1bales pre-
pared by a chef. The waters or
rosettes are best when sprinkied
with powdered sugar and served fol
tea OF for supper or lunch with a
simple dessert. Unsweetened they
are delicious with broiled chicken OF
creamed lobster.
William Hodges & Co., Patty and
Timbale Irons.
Made By William Hodges &
Co., Philadelphia.
New-York tribune., 1921-10-16
Tested and Approved Foods
Armour's Chicken Bouilion Cubes
Armour & Co., Chicago,
Spanish American Grapefruit Hearts
Spanish Amcrican Fruit Bxoadway Nex York

with shredded lettuce and mayon-
nalse in the center, and sliced stuffed
olives and capers in the aspic, is an
other notion for a gala affair. For
salad use as you do tomato jelly,
putting vegetables or chopped nuts
and pimcntos IN the jelly and serve
sliced on lettuce with mayonnaise.
Do not let the idea of aspic jelly
frighten you. Get some bouillon
cubes, box Of gelatine and little
imagination. Combine with a brave
heart and these suggestions, and the
family will think that at least the
chef from the Ritz-Plaza is keeping
company with the cook.
Jump out of your housekeeping
New-York tribune., 1921-10-16
..CAN IN THE OVEN" bids fair

II AN IN IHE oNEN' bids fair
to be one of the household
slogans Of to-day. Yes, it is posi-
bic to process the jars in the oven
(keep them at boiling temperature
for the given length Of time), in
stead Of having to lift them in and
out Of the boiling water, and the re-
suits seem to be just as successful
obtained in this way. The Jnsti-
tute has not made an extensive test,
but tomatoes, string beans, corn
and peaches have all been canned
with great success.
First, Of course, the oven must be
equipped with an oven regulator
which measures and controls the
heat. When this is set at 25O de-
grecs +. the jars are placed inside
and left for the regulation time rec
ommendcd, then removed and the
canning is over
a carefully worked out chart
using the cold pack method is got
out by the George NJ. Clark Com
pany Division American Stove Com
pauy, Chicago, Ill.,, which handles the
! Lorain oven Heat Regulator. The
preparation Of the fruit or vegc1a
blcs is the same when the oven can
ming is done as when the hot watcl
bath is used. G., the blanching ane
the cold dipping prccede thc process
ing. The time, however, that the
peaches and tomatoes must be left
in the oven is forty minutes, rs
against sixteen and twenty-five min
utes, rcapcctiyeiy in The hot watcl
boiler. The corn and string beam
are gwen the same length Of time
i. e., three hours and t"o hours, re
New-York tribune., 1921-10-16

the hot fat without the hand being
directly over the rising heat. From
the right angle bend the handle is
nine inches long.
The extra tim5alc IRON tested at
the same time has a wooden handle
six inches long, is hutcd and the
outside of the cup is highly polished.
The handle is bent above the iron
at a distance of two and one-half
inches 50 that during the dipping d
more shallow dish must be used
than with the others. The length
Of the handle beyond the right angle
bend, however, is much longer 15$4
inchcs), which allows greater dis
tance from the heat of the stove.
New-York tribune., 1921-10-16

tiny string beans all may be encased
in the chicken aspic, served sliced or
in individual molds or n hollow
ring.
Such a dish as hollow ring Of
the jelly with tongue or chicken in
it, with a mound Of chopped celery
and mayonnaise in the center, would
win applause from almost any one.
For color garnish with pimento or
cress. lobster (canned or freshN
New-York tribune., 1921-10-16
When Delicious Tinbales
" Wcre Made

The recipe on the box called for
half cupful Of milk, two-thirds
cupful of flour. ore tablespoonful Of
olive oil or melted butter (this may
be lessened by half and still be ex-
cellent, one egg and one-quarter
teaspoonful salt.
Beat the egg slightly add milk
and fat. Sift flour and salt and add
gradually to the milk mixture. Beat
we'll and strain through sieve.
Pour mixture into a cup. Heat the
iron in deep hot fat, then lower the
hot iron into the batter, taking care
New-York tribune., 1921-10-16
The Modern Monday Is Picnic-Why?

the market and aconted q
cheap s2cjtch. One Of the
choopeaing points Wos thGt
one coudd not use the ac1'lnG-
or 1chile machine Wos oper-
citing. | told him | 1cou}d
not buyone If | acre IN the
morhet to parchose q ma
chine, as | do all rl11slng
ond bluing Whl|e acashlng
is going on-0tber20lse On
ho2u' or more delay. Result
was he did not use cheap
s1citches.
THIS is a aconderfA age
for mothefs. To-day / did
an enormous acosh (si.r peo-
ple). droce doNntoUn, did
marketing, hurried home
and took the children orer
TO the beGch to S2rln1 and
back to q hearty lulch. One
c0u(d not do that on G Mon
dcy q fe1c gears dgo-When
mashing machines and fire
less cookers Were not.
Now, Miss Pierce, II you
hare not time. Just skim
TINS rambling note and ac-
cept appreciation from one
Of your humble and CRATE
i'll folloWers.
d. II. l..
New-York tribune., 1921-10-16

rut and make an art of feeding the
family. There isn't any kind Of
knitting or bridge on "philanthropjc'
work that will yield bigger interest
than making the family table place
that one "cuts the club" to reach
And it is wonderful" as Dulcy
would say, how much verve will be
injected into the table conversation
if the food is unexpected and has
favor and imagination in Il.
New-York tribune., 1921-10-16
Deur Institute.

De0r Institute.
My oaSarer is so tong
orerdue I don't belloce Nou
arill find the correspondence
in flies now. ! copld offer
plcnty ercatses - ch]l'ren.
arhoopin0 cough. etc.-buf
acon't. I,Acaut to gag ho2c
mech I cppreciate No1o'
7roudeY1ul letter and ell It's
information. We hare been
able to G1stQU orr old }dun-
dry outfit Of lcash;0y mo-
chiae and mcngle IN oa1'
temporary quarters here,
bqt 1ciU haze your iWo}ma-
ten for or ne1u laund}y.
I am otyoid | 1rilJ be q
nuisance Wjthin the neTt
gear. I told n1y husband I
iNtcndcd seading You q
roNqh d1aming Of Kitchen
ard laundry, as | 1could
rather hare yoUr sN3ges-
tions then any orchjtecfs 8.
/ nW sV,'e I hnoW more
practical points about @
laNnd1y nor than most Of
themi
A n1o@ came to nty hHs-
bdnd to hare him bulld
some SKETCHES for o rcsh-
ing G0chjne. He waS going
to put u cheap machine on
New-York tribune., 1921-10-16

The Chicken Bouillon Cube Yields
Asplcs, Jellied Soups and
Salads to the Initiated

a 7 HURTS our professional pride
/ to have the jellied soups. aspic
a jelly entrees and salads re-
-tricted ~ the hotel. They belong
s., me home and provide unusual
cishes, with all the distinction of
ms 5 touch, at very little trouble,
+ on.y you have the "know-how."
No longer does aspic plean cooking
fowl or veal knuckles for long hours
ana concentrating and straining to
get a bit of aspic. If you make a
iudicious use Of bouillon cubes, gela-
the and havorings (here lies the
orux of the natter), you can offer
all sorts Of variations of the aspic
theme.
To begin with the obvious, there
is the delicate jellied chicken
bouillon in the cup. Make it this
way and you can rival the best
hotel IL town, and probably it viii
be a more delicate and better
favored product than most OF these
provide. The two great points are
not to use TOO much gelatine or
ruDbery product Will result, and the
second is to season highly but with
careful blending.
New-York tribune., 1921-10-16

five portions, which compare favcr.
ably with fresh grapefruit prices.
Half Of the can, roughly speaking. Ia
fruit juice, as would be the case il
you yourself removed the fruit fron
the rind. The quality is superior and
the fruit evidently we'll ripened; il
has lis characteristic bitter tang, hut
is also mild and sweet, and not very
bitter, as grapefruit sold in our
Northern markets often is.
New-York tribune., 1921-10-16
Grapefruit All Ready Dug Out and
Minus the Bitter Skin Solves
Many Problems

only stimulating proteins are
present, and these are greatly di
luted before they are consumed.
Their convenience one cannot over
estimate in the many uses pointed
out in the domestic scientists cook
ing talk.
New-York tribune., 1921-10-16

enough to hold its shape when un-
nodded, or to slice, increase the
seiatlne by one tcaspoonful. add an
other half bouillon cube, and also
increase all the flavoring to mask
the gelatine taste.
If time presses, surround the ieIlv
mold with ice water to hurry the
congealing. In this way it can b.
ready in a half hour. And Go not
forget to dip your mold in wate,.
just before filing it if the jelly is to
be unrnolded whole.
Whether for dinner party or an
invalid's tray or as special dish to
tempt the capricious appetite. these
recipes serve q purpose and are very
little trouble. The Jelly cubed
(using more gelatine as described)
is always great addition to cold
meats.
New-York tribune., 1921-10-16
As Salads. Entrees, or the Piece
de Resistance

When the firmer jelly is made it
may be sliced and combined with
thin slices Of chilled tomatoes and
cold fowl, served on a bed Of crisp
lettuce with mayonnaise and gar
mshed with ripe or stuffed olives.
This dish will look almost too good
to eat, because of its color, crispncss
and generally appetizing charm. 1t
is meal in itself for luncheon or
supper.
Or for a salad or entree course
many different meats tongue, chick
en-, boned gamc), nuts, canned tuna
fish, olives. pilnento strips, peas and
New-York tribune., 1921-10-16
Chicken BouiIlon Cubes

These cubes, like the beef cubes
arr mainly for stimulation and con
they do not pretend to con-
tain mucl. nutrition. This brand OF
New-York tribune., 1921-10-16
A Perfect Chicken Jelly

For each finished cupful Of chicken
tellv start with one and a half cup
fuls of boiling water and one table
spoonful Of dried mixed soup vege-
tables. Boil them together for ten
minutes, add a few drops Of onion
Juice and a few dashes of celery
salt and white pepper. Strain out
the vegetables and dissolve one
bouillon cube in the hot liquid. Add
to this one and a half teaspoonfuls
Of eeiatine which has been soaked
in two tablespoonfuls of cold water.
When more juice and coloring are
added beware Of adding salt, as the
cubes provide that in abundance.
Instead Of using the dried vege-
tables, fresh soup vegetables (car-
rots, onion, celery and parsley
might be used, but would need q
longer boiling; also they should be
cut into small pieces if the maxi
mum favor is to be drawn into the
soup. About six tablespoonfuls to
the individual portion.
The seasoning of jellied soup is
IKE all other seasoning, so much a
matter Of taste that sometimes sug-
gestions are more helpful than a
definite recipe. a bit Of cloves and
allspice and sherry Cn times past>
ear be blended with soup vegetables
INTO marvellous aspic
If you would have the jelly stiff
Tested and endorsed IN The Tribune
Iastitrte)
New-York tribune., 1921-10-16
Prepared by The Tribune Institute St
The Plan Of Work

II SFtkSE PRODUCTS HAVE EEEN SUBJECTED TO A CHEM
4 l1AL; TEST AND SHOWN TO BE OF VERY GOOD
,n,c 1S GSUALi!Y AND FREE From ADULTERATION. COOK
iNa IESIS IN THE INSTITUTE LABORATORY HAVE BEEN
MADE TO DETERMINE THEIR EDIBLITY AND ADAPTA-
ZION TO SPECIAL USES.
-r,, uf6 EESULIS OBTAINED ARE REPORTED IN PART ON
ltlS PAGE, AND AN FURTHER INFORMATION DESIRED
MAY BE HHIAlJED PY APPLICATION TO THE INSTITUTE.
ANNE LEWIS PIERCE,
Director Tribune Institute.
New-York tribune., 1921-10-16

This quality may also be had in dia-
mond, club, spade, round and oval
shapes with fiuted walls.
The irons in thc sets weigh from
onc-half to throc-quarters Of pound
each, while the extra timbale, which
IS Of more sturdy construction
weighs one pound with its handle
This did not seem heavy in the cook
ing experiments, however. and was
easily and quickly handled.
Ssc Of Different Irons
In use the round patty iron was
found to be the best shape. as it can
be dipped into cup, the most con-
venient utensil in shape and size to
hold timbale batter. The domestic
scientist advises against making a
larger quantity, for a cup of bate
makes two dozen shells and more
than this number is seldom needed
The heart-shaped patty iron is too
large for cup and low bowl is
needed. More batter Will be neces-
sary to be deep enough for clippings
and this, of course, makes larger
quantity Of shells.
Another heart-shapcd ron is
small enough to dip into cup. The
wooden handle of the iron does not
heat UP, but the upright part of it
is not long enough for use in a deer
saucepan.
These irons heat more quickly
than The old-fashioncd solid tinbal lo
irons--in fat at 800 degrees Fahrcn
hcit they were ready for frying il
two and onc-half minutes.
The wafer irons in the bullsey(
New-York tribune., 1921-10-16
Get the Right
Tool and The
rick Is Done
BY Florence Nj. lee

60 attractive, delicious and
~ dainty are patty shells or tim
~ bales when properly made,
that more women should give them
permanent place on their list of
menu "makinss.'
Delicate pastry cups for serving
meat Or fish salads, and especially
creamed vegetables, shcllfsh, etc,
can be made in a variety Of unusual
patterns with the timbale, rosctte
wafer and patty ircns tested in the
Institute laboratory and Kitchen.
With them it was found that as
many as two dozen shells could be
made for cost Of 10 cents. These
epicurean trifes are usually thought
CT as luxury, but in reality offer
q low-priced method Of adding food
value and attractive service to many
dishes.
New-York tribune., 1921-10-16
Canned Safely and Well

The analysis of the grapefruit
showed that it contained nearly 9
per cent OF sugar and about 1 per
cent OF acid, with Sc per cent Of
moisture. The can lining was in fine
condition and the tin determination
showed that there had been only
negligible action in the can by the
fruit acids
The chemical data confirms ones
taste that the product is a very ripe
grapefruit OF delicious flavor. The
bitter white membrane Gten de-
tracts from the taste of the grape
fruit served au naturel, and the juice
has been known to seek the eye in-
stead of the mouth-when one delves
into the fruit
Al in all, i is a great idea to get
the dead ripe fruit dug out at the
tree and shipped to you in the can.
Another point is the ease of chilling
IN this form. Cutting the membranes
and loosening the pulp of a we'll
chilled grapefruit is not a pleasing
indoor sport Of winter morning.
Putting a can in the icebox the
night before will appeal to any one.
Grapefruit Cup and Salad
When using the grapefruit hearts
for salad, drain off the Juice before
adding the dressing. Celery, 70
maine or cndive combine we'll with
this and pimentos cut in strips form
picturesque and appetizing gar
nish. TO serve this salad cold, crisp
and we'll dressed requires a little
forethought, some n1ayonnaisc, but
no time at all. with the canned fruit.
In the fruit cup oranges, malaga
or tokay grapes, seeded and cut in
half, and we'll ripened pineapple will
make one of the choicest blends with
grapefruit Another notion is 20 add
little grapejuicc to this and atle-s
time for it to permeate the fruit
while the whole is being chilled.
Sprays of mint may be added or
not On a warm day they give an
impression Of freshness.
Many of Us viii make place on
our emergency shelf for this new
time saver, which sacrifices no quail
ity to its convenience.
Prices and further detaHs may
be obtained on application 10 the
, Tribune Institute, Beek1an 5000.
complete list Of appliances
tested and approved in the Instis
sute in five years of work has
been compiled in book form, and
may be had BY enclosing two
cent stamp in your letter OF re-
guest.
The institute staff can be
reached every day OF the week. BY
phone or personal cali for con~
suifaficn on your household prob
iems-"Af Your Service"'
New-York tribune., 1921-10-16
Construction and Appearance

The irons recently tested are Of
two styles-shallow and deep-;n
cast iron, with handles Of nckeled
steel. The deep patty irons include
a heart-shaped and a plain cup
shaped iron, both with f1uted walls.
IN the shallow set (the wafer irons)
one is flower shaped and the other
consists Of two circles set within
each other like q bullseyc.
The rods or handles are screwed
into holes tapped in the irons and
then, at distance Of six inches from
the cup, are bent at right angles.
This allows the iron to be held in
New-York tribune., 1921-10-16

Tested and endorsed IN The Tribune
Institrte)