davidaulloa/AmericanStories huggingface dataset:
Every evening, Wilmington daily commercial., 1921-02-01
EGGS, Though Expensive, Are Still a
Wholesome Meat Substitute

oven for I'VE minutes. Remove from
the oven and pour over them a tomato
sauce made as follows:
In small saucepan heat a teaspoon
OF butter, add little finely chopped
onion. When the onions are light
brown add a pint OF canned tomatoes
with half a teaspoon of sugar and two
saltspoons Of white pepper. Cover and
simmer gently for ten minutes stirring
occasionally. Mix together a teaspoon
of butter and half a teaspoon of -four,
add TO the tomatoes. mix. bring TO
boil and pour the sauce over the eggs.
serving at once. This sauce can also
be poured over eggs fried. and served
ON crisp bits cf ham. or II can be
poured over an onelette-
Baked EsGs with Chsess.-Cut
twelve hard-boiled eggs In thick slices.
and. having buttered baking dish we'll
sprinkled with dry crumbs. place
layer OF eggs in the center. Sprinkle
with grated parmesan and season
lightly with salt and paprika- Add an
other layer OF eggs and cheese until
the dish Is filed. finishing with the
cheese. Pour In a cream sauce thick
ened with the yolks OF three eggs
sprinkle with fresh bread crumbs
mixed with cheese. dot with butter and
| bake about ten minutes in hot oven
| or until the crumbs are golden brown.
/ Serve at once.
| Eggs In Jeily.-This a beautiful
| luncheon dish and will appeal to the
woman who likes to entertain daintily.
Make a firm Jelly of any standard gela-
| tine, favored with vegetable soup stock
that has been strained. It is we'll to
make this the day before and allow it
| TO harden, so that you are sure of It's
consistency. Arrange In the bottom of
a deep platter large slices OF cold
| smoked tongue, cut medium thick On
each slice of tongue lay a poaohed egg
and allow the egg TO cool. Be sure
that your eggs are poached In the rings.
are we'll done. and perfect in shape.
Melt your gelatine and stock and allow
them TO cool. but not to stiffen. and
pour over the eggs nlling the spaces.
When this is formed and Is ice cold
the dish is ready to serve. II you have
used a nice platter you can sarnish this
with parsley and have 1t passed from
guest to guest. II you wish 10 serve
it individually. cut around each egg,
being careful not to break this jelly,
Every evening, Wilmington daily commercial., 1921-02-01

~OR breallfast eggs can be served
as omeIettcs. boiled. coddled,
= fried. scrambled, poached. or in
many other ways. However they are
served they should be daintily cooked
and neatly dished. For the breakfast
appetite. often nnicky and seldom Wig
orous. will not brook an untidy plate
OF eggs.
Eco Nest.-Beat the white Of a new
laid erg 0 a stiff froth and heap up on
a piece Of toast. Make an indentation
ike nest in the center. drop the yolk
n that, slip in the oven, and let remain
two or three minutes until the egg is
set. Season with salt and pepper. and
gut tiny bit Of butter on each agg.
Scrambled Eggs with CeIery.--Take
four or FIVE pieces Of crisp white cell
cry, cut into small dice. ash and
drain. Place in a saucepan with a pint
OF cold water, salt wcll. and let boil
for twenty minutes. Remove from the
IRE and drain through
Break six or eight eggs IA . bowl
season with salt and pepper ID add
a scant half cup OF milk beat this wei
together. Heat q tablespoon Of butter
in q saucepan. drop in the eggs anC
celery, thoroughly mix with a woode.
spoon, and cook for five or six minutes
serve on a hot platter, garnished with
celery tips.
oneIette with sausages-Take si1
or eight fresh eggs and separate yolks
and whites. Add TO the yolks a scant
half cup OF milk, salt and pepper; beat
well together. and then beat the whites
10 q stiff frcth Cut four skinned
sausaecs into quarter inch pieces, place
ia a frying pan with a tablespoon OF
butter and fry for five minutes, tossing
them occasionally. Add half tea
spoon Of finely chopped parsley. Mi>
whites and yolks together. pour over
the sausages, and mix for a moment
When brown turn over half way. Turr
on g hot dish and serve
Ess Curry-Bcil twelve fresh egg;
for eight minutes. Lift up and allow
to cssl slightly. Loosen shells bJ
gently and carefully rolling on tabl'
Every evening, Wilmington daily commercial., 1921-02-01
Dos and Don'ts
for the Girl
= in College

~ YOU want % be a special EIoosfa
n college. dO1l't be q Fnoh fn 1o'
lege you are bound % meet Eiris ~
every station and YOrI may nave a.
room next door % a girl with millions
or the daughter Of a man with nOr hiur
Learn. % begin with. 20 Judge ths Fir'
FOR what they're worth not 20 ape ff.
rich ones. not % snub tre others
The girl who goes 20 college Win
narrow ideas Of H0clni dintinrtlona
such an she may have acquired in her
home circle will dOubtlaea 1e laughed
at A middlsfaRed mama may 10
excused for caring % know The social
position OF her daughter assoc iafe9
but the girl herself who ,v 7clfclu9ur
about these matters .7 DIf down a.
an "Oid granny ~ flsr FIfRrf''
or something equally urr.~ DI'wen.
tary.
In some oOreRes trr~r are rirs
who have saddle horvcs and automo.
Diles, but who are me most fsmo-
cratic girls on earth There are
otherg whom the possession - one
Oriental rug IN The house whsre m
other girIs have art sqt1ara-' r1skes
/ into intolerabls snobF
Don't take your most elaborate
clothes % college Don't frv ~ 20
different from tho other girls ion'f
try % mako your room richer ane
arer than fhs others T~-. - ~ fr'r
the democratic groove thar you anf
waiting for you
In most colleges there are efrfenss
from the upper classes who -orre-
gpond with an coming freshmen 30
summer beforehand ana senf Them
circulars and letters ceiling them
what sort % clothes anN furnishings
70 bring. At Smith 'he litfle iearet
OF instructions r. known A. fhe Fr-sh-
man Bible and among o@her rDod al
vice n gives is thia. DON'T ave
your rubbers homo just hecause yonr
mother aiSks ron ~ bring hem q"
Now the upper claRgrnan wh0 meet
the freshmen are labeled and are
easily identified ~ The new Girls Who
know beforehand iuet Who e % Ulee-
them. There "a always sSue such ar
rangsment for The Eirl Just going fn
college 9till. sometimes girls and
mothers are unduly anxious over the
task % getting 20 college that drH'
time, and one anxious mother as,
year wrote % The president - = col
lege where the incoming freshman
class consists of nine hundred ririE.
almost all ~ whom arrive .he
sane day. asking hil person -
meet the daughter and assuriE- Ea
that he could not fan 10 know aer as
she would wear a navy blue suit and
wear q White panama hat With Z
black band aac tan shoeA
Don't rlaks thaf sort or rr.azKe.
II provision has not been made FOR
you, write 70 the registrar Of Ea<
college asking her 20 cz-c0 yo1
There "a always so-oe Eucn DrOvra1Aa
and II you have not received ta0yao
ton Il may % duo 20 sonA rn1n&anr
tionaI overnight
OF course II the crestxnn - xx
upper class friend wno is already "A
college q g customary for Ter q
Meet her and CIV. her The n-cessax-
advice, take her 20 her room or louisa
introduce her and help her s~<tie-
Every evening, Wilmington daily commercial., 1921-02-01
USE INGREDIENTS LESS EXPENSIVE
DECREASED

with the hand. Shell, cut into quarters
lengthwise, and keep on plate until
required. Melt tablesp, on OF butter
in a saucepan, add one and a half
tablespoons OF -four and stir a little.
Add a small sliced onion, a small finely
chopped apple, half a small seeded
green pepper. a saItspoon each of dried
bay leaf and thyme Gently brown for
ten minutes. frequently stirring mean
while. Moisten with a pint OF hot
water season with a teaspoon OF salt,
two saltspoons Of cayenne. a saltspoon
Of grated nutmeg and teaspoon OF
curry powder. Add a piece OF lemon
rind and one chopped red tomato. Mix
ali well together let cook for thirty
minutes. remove lemon rird. and pour
over eggs, which have been heated in
oven for two minutes. Serve with rice.
This may be served instead OF meat
for dinner for a large family.
Pudding Ssuce.-A delicate pudding
sauce. which can only be made with
economy when eggs are cheap calls
for the whites of six eggs beaten 10 u
stiff froth and then sweetened with
eight teaspoon of granulated sugar
added TO the well beaten yolks of six
eggs, flavor I'd with vanilla and served
| imm ediately.
B.kes Egss.-A hot egg dish is as
follows: Butter six shirred egg dishes
Boil twelve eggs very hard and let
them get perfectly cold. Then cut them
in fine lengthwise pieces and lay
around the egg dishes in u sun shape
over this pour cream. and sprinkle
grated Parmesan cheese over each dish
Then place in a hot oven and bake fol
| FIVE minutes. or until nicely Drowned
| Remove and serve at once.
| Baked Eggs with Tomato Sauce
For a family OF six use six individual
dishes known as shirred egg dishes
each OF which will hold two eggs. But.
ter the bottom OF the dishes lightly and
turn two eggs into each. being careful
not to break the yolI1s. Season with
salt and pepper and cook them for ons
minute on top OF the range. or If yor
have a gas stove, on a heavy sheet ot
| iron or tin. Now place them In thu
Every evening, Wilmington daily commercial., 1921-02-01

and strained tomatoes. 20 which has
1een added one eighth teaspoon q
soda again bring 70 the boiling point
and add two cups OF finely cut soft
nild cheese and two eggs slightly
beaten Season with salt. mustard and
cayenne Serve as soon as cheese has
melted
Banana Ornelet--Add 70 eight eggs
one half gil OF cream. g teaspoon Il
salt and TWO satrspoons Of white pep
per. Beat with a FORK for two minutes.
Fry two peeled and sliced bananas IN
melted butter Tor I've minutes, Toss
the pan frequently while the bananas
are frying. and then turn n the eggs
Beat them for two miuutes. then let
,hem rest half minute. fold up the
sides. let the omeIet stand Cor 4
minute. then turn on 70 a hot dish
Rhubarb Omelet.-Take one cup OF
stewed eresh rhubarb (draine6) and
add 70 Il lOns tablespoon OF preserved
ginger syrup. SEQ that the rhuharb
has not been stewed 70 pieces, but !eft
in fairly Arm cubes. Make q zix-egg
oneiet Drain the mixture again and
add Il before folding the omelst. Serve
on a hot platter. Dust with powdered
sugar, and ga~nish with cheese toast
/ sippets.
Lobster Omslet.-Taks ons cup o.
cold boiled lobster, cut IN small pieces
and cook until thfckened slightly. Aac
one-half a cup OF milk and gtl OF
| cream. q dash o. red pepper and salt
one beaten egg Add the lobster, have
ready the omelsS pan IN which thers
! IS a tablespoon Of melted butter. turr
/ IN SIX we'll beaten eggs, cook them =
/ the usual way. turn the lobster into
! the center and fold over the edges
/ When done turn on 70 a hot omelet
/ plate and garnish with slices OF lemoT
dipped into finely chopped parsley.
Eggs Stuffed with Ssrdines.-Harc
/ boil as many eSgs as desired. The.
should be cooked twenty minutes 70 b
digestiole. Shell. cut in pieces cross
wise, laying the halves IN order on 4
plate. so they can be matched whe1
ready to be put together, Skin and
bone as many sardines IS YOU have
eggs. Pound 20 a paste, adding at th'
same time a little chopped parsley oi
cress. salt. pepper and a little softeneC
butter. Mix thoroughly. al in th'
whites OF the eggs with the mixture
| stick together like whole eggs. faster
with wooden toothpicks. and serve o.
a nat dish garnished with water creSi
or nasturtillm leaves.
Every evening, Wilmington daily commercial., 1921-02-01

rearrangement Of pictures and mirrors,
gcouees and window curtains-the
things that really decide the character
Of the walls OF a room
Remember, always, that simplicity
In the big things IN a room works for
an atmosphere OF restfulness. II you
crave tho possession OF many small OBJ
jects Of interest. all well and good.
Have them. But don't clutter your
rooms with many large pieces Of furni-
ture Indeed. don't clutter them with
the small things Lots OF foot rests,
fire screens, tea tables. sewing cabinets
magazine stands, reading stands. book
racks and other nicknacks OF furniture
clutter a room But you can arrange
a multitude or small ornaments nova
DAYS on table or shelf 50 that they
look quite in the picture. There is a
little reaction against The almost
monastic simplicity Of detail that pre-
vailed for several years after the first
/ influence OF Spanish mission interiors.
| We crave tho small nicknacks again.
/ and 80 can satisfy our craving without
/ in any way spelling the general atrnos-
phere or simplicity and restfulness of a
/ room
Every evening, Wilmington daily commercial., 1921-02-01

litt with n cake turner. and serve on
paper lace dolly trimmed with parsley.
Eggs with Green Pspper,-For four
or eve peopie allow six eggs. Toast as
many slices OF bread as there are per-
sons 20 be served. and put where =
viii keep hot Put tablespoon OF
butter IN frying pan. and while Il IS
heating break the eggs into bowl. Al
low q tablespoon OF milk or water %
each egg, and as soon as the butter $
melted and begins 70 bubble. turn the
eggs and milk or water mixture n.
When the --hites begin 70 set. lift and
stir with a silver fork. Have n readi-
ness two finely chopped sweet. green
peppers. from which al the seeds have
been removed. and as the egg begins 70
cool stir the peppers through the mix
ture. Cook just a moment. spread on
hot toast and serve Immediately
Egg, with Tomato Sauce-Heat to-
sethar one cup OF cooked. strained
tomato. three tablespoons OF tomato
catsup ono teaspoon OF Worcestershire
SAUCE, and a speok OF cayenne. II too
thick. dilute with half a cup OF hot
water. Put into saucepan three level
tablespoons OF butter and three OF dour,
and cook until "bubbly." Add the
heated tomato and stir until the sauce
is smooth and creamy. Break in three
raw eggs and stir with a fork for two
or three minutes until the whites
thioken slightly and the mixture Is
creamy. Serve on toast
Boston Welsh Rabbit.-Cut one
pound OF fresh American cheese into
small pieces and put in a chafing dish
or saucepan with two tablespoons 81
butter. Stir and press with the back
OF a spoon until nearly melted. then add
one half cup OF cream a salts2oon oi
mustard, a grain or two OF cayenne
and a half teaspoon OF salt. Stir until
smooth, add two we'll beaten eggs. and
cook for a few seconds-no more
Should there be the slightest indication
! OF the cheese "stringing'' before the
cream or eggs go In. put In pinch O
baking soda. The English nearly al
ways do this as preventive. Serve or
toast. dipping each slice in little hot
water or milk before pouring the cheese
mixture over il.
Here are some ways to prepare eggs
with the addition OF other less expen-
sivs food materials BY means OF thesS
recipes a few eggs may be made TO gC
long way:
Luncheon Eaas-Steam Bostor
brown bread in half-pound baking
powder tins Cut the slices crosswist
and toast. Arrange on hot platter, and
on each put a poached egg; then poul
around the following mixture: Put TIVE
tablespoons of butter in saucepan, and
when melted add two tablespoons O
-four and stir until well blended: theE
pour on gradually. while stirring con
stantly, three-ausrters Of cup of ricl
milk. and bring TO the boiling point
Add three quarters Of a cup OF stewe<
Every evening, Wilmington daily commercial., 1921-02-01
SPINACH COOKERY.

There are several ways Of making
so..eca o4p. One Way calls for q
pa.Ed Of spinach. two ounces Of pis-
,achio nuts and three cups Of stock
,rhe spinach should be boiled IN slightly
a!ted water until II is very tender, ana
ster drained. Then it should be chopped
so with the nuts ana then put IN a
.a.senan win the stock boiling hot
f. should then be simmercd slowly Tor
acVca or eIght inmates and so-.ed.
eroam spinach soup calls for half a
4,sck Of spIEacn which IS 10 be cooked
U 4 seant four cups of water until
.erdea Then il s 70 hc drained.
Ienped ard forced through fine wire
e 4 quart 81 boiling Lot milk IS
~ he thickencd with q tablespoon "f
tiaur rubbed IN tablespoon of butter.
sad the spinach is 70 be added 70 t.e
milk with saI, ard pepper II is
thon ready To serve.
as Vegetable There are many
ways Of preparing spinach as vege-
table. ii can be cooked tender, then
chonped fine and rarnisacd with eggs:
i can be chopped fine ard seasoned
v-.th butter. pepper and salt. il can be
e.L9pped ard then moistened with
itrle well favored soup stock.
TIC following way of preparing II IS
especially delicious when the spinach Is
.roeh ard crisp. s il generally IS when
can be bought near nome in tae sum
-zer r.m0:
Boil the spinach in salted water until
i Is very tender Drain it thoroughly
!. nd chop it and drain il in a colander.
season il well with salt and pepper.
Tor each quart Of chopped spinach mix
TWO tablespoons u butter and one Of
-four tn a frying pan. When this i
smooth add tho spinach and stir, cook
ing slowly, for five minutes. Then add
half cup OF cream or milk. Stir TIVE
or three minutes longer over the fire
and serve.
Every evening, Wilmington daily commercial., 1921-02-01
souR MIX COOKIES.

Sour milk cookies are made IKE this
Mix cup OF sour milk. a quarter OF a
cup of butter. a cup Of sugar, a teaspoon
OF soda and -four enough TO roll Add
salt, and the juice OF half an orange.
Roll thin. cut. and bake brown Sprinkle
Just before they are done with granu-
lated sugar.
Every evening, Wilmington daily commercial., 1921-02-01

a purpose. knowledge Of certain facts
OF line and color. Just shifting the
chairs and tables without purpose won't
do. You must make no move that does
not mean something. no shift that does
not bring an improved grouping
Really. If you haven't tried 1t, you
Every evening, Wilmington daily commercial., 1921-02-01

don't realize what this sort OF shifting
about of your possessions can accom- :
plish. Begin by going over everything
in your rooms carefully. .hen plan an
improved color scheme. With new
hangings and the purchase OF Few
odds and ends you can accomplish
Every evening, Wilmington daily commercial., 1921-02-01

Another shows shassy G111s "a ~OCl
"a silk sgeatsr-of write AnS sruaa-
There . q ,Ook q hose aerocious
worstsSs- work ornaments u nnt1-vic-
torta2 pa-iors about ne cgfrA On ne
other hand. tlers : q iooA 0g fszl
about Z. toe. ANYWAY. ths wooi
used SO TIA; = ,ooks nks sh.Say sl-
IN the white a pattern = Worked out
with strands OF the green.
Every evening, Wilmington daily commercial., 1921-02-01

a II, WE'LL New furniture isn't
"A necessary, after all. Desirable.
yes But not essential.
RearranGement is all that is really
necessary to make a room from some
thing quite impossible into something
! quite charming. Rearrangemcnt with
Every evening, Wilmington daily commercial., 1921-02-01

Many oc TIE ne.S SWEATERS 81. - Ss-s
green six. some of SOFT is1. Er~~.
wool One Is made with WY sh1Tt
sleeves with vide turn naSs cufrs ~
sott white aagorR zl6 . vide roIIlns
collar Of the sane ooiO< aad uaaaari1l
Every evening, Wilmington daily commercial., 1921-02-01
When You Go
Shopping What
Do You Buy?
There Ars Many Thrpss n tH~,
Shops Q, Choose From

TEEHE are many i0ysIy SA1s Sr---.
things made cor ths solrnaysF %
ths South That means. toz.Ss-
less. thas nsxt summer n ne Nor--
Jade grssn VII continue 60 .. a oolcr
OF caShion-
Every evening, Wilmington daily commercial., 1921-02-01
Do You Need
a Jester?

Remember That Mirth and Gaiety
Have Real place at Meal
Time.
Every evening, Wilmington daily commercial., 1921-02-01

Many cf the new talgega eroclLs "a
narrow p.eattngs % tacrets a. q trim
ming. There IS q good dea1 % saasla
TOO, both n frCcks and "a hio1sos, a.
one OF the new biouses made IN slip
over fashion shows = double -oa 1t
narrow tafreta pleatins aoout ne 'ogssr
edge of the pepium soction- Thls 81
course makes u stick out quite stin,s.
thereby emphasizing ooth ne crisp
quality or the tafreta ans ne outstaad-
ing quality of he peplum.
Every evening, Wilmington daily commercial., 1921-02-01

White and green are comolued q
some or the new sport shoes The holy
OF tho shoe Is white oUcSsl<in and there
are perforated and stioShsd strappings
of bright green Nsather.
Every evening, Wilmington daily commercial., 1921-02-01

Did you know that you oyula buy q
lovely black net skirt thai would s0rIu
an admirable skirt for al evening
frock- These skirts, unitned. may -
bought ready made Cor forty or afty
dollars. You would of course vrcl-
them over q slip skirt IN some color s.
IN black AS Cor ths bodice. that would
be some one os the csw real evening
oodices that are sold ready made. such
a combination makes 81 admirable
gown for the less tnfornal evening lse.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-12-09

nents. Thin model cases guaranteed 20
lent. Two adjustments; guaranteed plain
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-12-09

An importers surplus stock
Hand beaded, in rich color
inES; beautiful designs. Iargr
mirrors; beautifully lined
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-12-09

q ! V @ I and
duvetyne, V cry
dressy. In s I d e
purse and mirror,
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-12-09

Strap pumps and walking oXfords in
patent colt, black satin, glazed, mat, gray,
brown kid and tan calf All styles of
heels.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-12-09
$3.50 French Pear!
Necklaces, S1.S5

24-inch lengths with
solid gold catches.
Cream and pink tint.
heavy waX-hlled.
The daily times., 1921-09-05

the week. We have seven games be-
tween this team and that represent
ing Rocky Mount and Richmond on
the other hand Portsmouth has sew
en- games with Norfolk and Rocky
Mount In that Wilson and Ports
mouth are at present in first and
second places respectively the sched-
Ule couldn't have been worked much
better for the purpose of guarantee
ing hard and fast playing in the
League Richmond has the easy
end of the schedule for the first three
days but must tackle us for the last
three. Norfolk has rather easy sail
ing for the final three games but has
hard proposition for the first three
days.
Regardless of how things work
out in the league for the week we
have a hard job ahead of us and if
We can retain the lead we now hold
until Saturday night there will be
practically no chance of beating us
out of the second half pennant. 1t
goes without saying that every per-
son in Wilson is pulling for the team
to win, and here's believing that they
can continue the pace established by
them.
The daily times., 1921-09-05
SPORTS

of the game on Friday he got away
in good style, and with the aid OF
good fielding and hard hitting was
able to chalk up win. Wilson got IL
hits to 10 for the visitors but four
of SuffoIk's hits were for three bases.
Head secured the only three base hit
for Wilson and it was the only extra
base drive secured off Snyder. The
all round work of Walker, Roth and
Walters featured for the locals, while
the playing of Brown and Burns
stood out for Suffolk.
Suffolk scored in the second in
ming when Poole led of with single
and was sacrificed to second by Dow
ney, Leid hit a high fly into the in
field and when Head dropped the ball
Poole scored. In the third they scor-
ed again. Cunningham got on by a
hard chance to Walker, stole second
and went to third when Head over
threw the bag, and scored on Par
ker's three Dagger. In the fourth
Kellerman singled and scored on
Burns triple. In the seventh Burns
singled, Snyder sacrificed, Cunning
ham singled, Parker bunted and
Roth made perfect play on the ball
in time to catch Burns at home but
Head dropped the throw when Burns
slid into him. In the ninth Cunning
ham singled and scored on Browns
second triple of the day. ..
F.: Wilson scored two runs in the
second. Roth walked but was caught
at second when Miller hit to Snyder,
J Head singled to center and Miller
went to third, when Downey atempt-
ed to catch Head going to second he
threw wide Miller scoring and Head
lgoing to third, Kline hit a sacrifice
fly scoring Head. In the seventh Will
son secured her third run when
Head tripled and scored on a passed
ball. In the eighth Wilson tied the
Iscore when Smith singled, advanced
on Walkers sacrifice, went to third
on Walters short single and scored
on Roth's sacrifice fly.
| The box score follows.