davidaulloa/AmericanStories huggingface dataset:
Evening star., 1921-10-16

The body of Capt. Willis L. Pearce.
who lost his life October s, 1918,
while leading two companies in the
battle of ST. Etienne "a -Arne. in
France. arrived Wednesday from
overseas and will be inferred with
full military honors in Arlington
cemetery Tuesday at 2:3O pm.
The services will be attended by
the mother of the deceased officer.
Mrs Ellen j. Pearce, of Manhattan,
Kan; his widow, Mrs. Ada D. Pearce.
and young son. Willis L. Pea-ce, jr..
of Ardmore. Okla, and sister. Miss
Julia r. Pearce, who resides at 2114
kearney street northeast, this city.
Capt. Pearce was awarded post
humously by the French government
the croix de guerre and palm.
Evening star., 1921-10-16
CARDS OF THANKS,

BERRY. We desire to express our sincere
appreciation and -thanks to our friends. choir
members and society members for their sym.
pathy and beautiful Coral tributes rendered
ENCE C0AkLEY BERRY.
HER SISTERS AND BROTHERS.
rNonAN. extend to my friends my sincere
thanks for the many beautiful noral tributes
GRAM (nee Wilcox). who departed this life
last Monday, October 10. The bereaved hus,
band. Mr.. Mack Ingram. Joins me In grateful
acknowledgment Of tile same.
MRS, MINNIE WILCOX.
MR. MACK INGRAM.
SKINNER, We desire to express our sincere
apprec alton and thanks to our friends for
their sympathy and beautiful floral tributes
rendered us at the death Of our beloved son
and brother, JAMES G. SKINKER.
THE FAMILY.
New-York tribune., 1921-05-01
Two More May Breakfasts by New England Cook

rich and well combined and bottom
a nice brown. Turn onto hot plat
ter and sprinkle over it finely
chopped parsley and chives. (Omit
latter if onion flavor is not liked.)
Fried Bread Sticks
The day after bread has been set
take required portion Of the dough,
roll to thickness Of half an inch and
cut in half-inch-wide strips about
five inches long. Fry in a kettle Of
hot, deep fat until golden brown.
Pile on a hot plate, log cabin style,
and sprinkle lightly with fine salt;
eat with butter.
Rhubarb Sauce, Orange Flavor
Cook rhubarb as usual, adding
half of an orange, finely shaved in
shreds. If the cut rhubarb is first
covered with boiling water and al
lowed to stand on the stove five min
utes, the water drained off and a
New-York tribune., 1921-05-01

a delight to the eye by . happy
choice Of garnishes. For example,
salmon salad may be- made to gain
favor even with the returned war
veteran, who by overfamilisrity
abroad knows canned salmon as thu
despised goldfish" If in addition tc
mixing the fish with mayonnaise j.
is served on a bed Of lettuce, mayon-
naise on top, and garnished with
slices of stuffed olives and hard
boiled eggs, or rings cut from green
and red peppers.
Cucumber pickles, radishes, pars-
ley and chives all make admirable
salad garnishes. And, lastly, to
have it more appreciated, plan your
salad in relation to the rest Of the
meal, a fresh green one if preceda6
Z by hearty meat course, or a grape
fruit or orange dish, perhaps, if
starches have dominated. Nuts,
especially black walnuts, are de-
licious with these fruits. The
hearty vegetable or meat salad is
large part of meal in itself, and
will exc out the second day roasts
or light cold meats in summertime
most acceptably.
New-York tribune., 1921-05-01
Salads - Catch En- Young,
Keep EN- Cool, Dress 'Em Well

the head being cut into quarters.
Tarragon vinegar also adds much
to some salads, as does fresh grated
horseradish.
A good olive oil is par excellence
the best for French dressing. But
it is well to understand why that is
true. It is because Of the favor
purely, for in food value the cotton
seed, corn or peanut oils, SO widely
sold as salad oils, have Just the
same food value and are equally
pure and wholesome. They also give
creamy texture preferred by some.
Therefore, the additional price for
the olive oil is only for the favor.
and it should be reserved for the
simpler, plain >salads, while the
cheaper, blander oils are used for
the highly seasoned dressings and
those Of special flavor.
Carnishes
While we do not want to be
bizarre in our salads, undoubtedly
this is the dish that can be made
New-York tribune., 1921-05-01
Sour Cream Dressing

0VS4A NLAO3A&A AAIC6S1uK
Sour cream dressing combines
well in salad with cucumber, shrimp,
celery and cabbage. In these days
of So cents q pint for cream, how
ever, not much is allowed to sour.
IN teaspoons pow teaspoons -four.
/ teaspoon mus Yolk Of one egg.
tard. 1-3 cup vinegar.
l teaspoon salt. " cup thick cream
Dash Of cayenne. (sweet br sour).
Mix all dry ingredients, add but
ter, egg and vinegar slowly. Cook
over boiling water. Stir constantly
until it thickens. Cool and fold in
the stiffly beaten cream. Serve cold.
Boiled Dressing With Sweet
Cream
For those to whom oil is taboo
the boiled dressings are welcome
substitutes. They can replace the
sour cream dressing in the corf1bi-
nations suggested, and are delicious
with many fruit salads.
scant tablespoon tablespoons but
sugar. ter,
Is teaspoon salt. Sweet cream or
tablespoons vine milk.
gar. Dash of pspriks.
2 eggs.
Stir together the eggs and dry
materials until well blended. Cook
them in the top Of double boiler.
stirring constantly until they
New-York tribune., 1921-05-01
Mayonnaise Dressing


] egg yolk. 2 tablespoons vine
] cup olive oil. gar or lemon
n teaspoon salt. Juice.
Il teaspoon dry Dash Of cayenne
mustard. pepper.
Beat the yolk a little, then drop
by drop add the oil. When one-third
OF the oil is in gradually add the
other ingredients, alternating with
the oil. If we'll mixed this should
keep on ice in closed jar for a
week. If the oil is put in too fast
at the beginning the novice may find
that her mayonnaise curdles. Should
this happen, start again with fresh
materials in another bowl. If all
goes well, when most of the oil is in
the curdled dressing can be re-
covered by adding it slowly to the
second lot, beating all the time. If
it begins to curdle the second time
stop atSonce combining the two, beat
vigorously and add the fresh oil.
All materials and utensils should be
cold before starting.
Mayonnaise is SO popular and
used for SO many different salads
that it does not seem. to belong to
any one class, but it is especially
good with fruit salads, such as
New-York tribune., 1921-05-01

A three-pound fowl Is allowed FOR
the sandwiches, and as the liquor in
which it is boiled can be saved for a
good soup, little saving can be
thus effected on it's original cost.
The cost for the menu Of the May
party for ten children will come to
about $3.50, and at this price the
bouillon served as the first course is
made from either bouillon cubes or
beef extract, the cost per cup being
about three cents. A few vegetables,
tiny peas and shredded carrots i'm
prove this, and add interest as well
as flavor.
New-York tribune., 1921-05-01

little fresh water added, not as much
sugar will be required to sweeten it,
or half saltspoonful Of soda may
be added to q quart of rhubarb be-
fore adding sugar, reducing the
amount needed. OF course, in either
case the strong acid flavor will be
modified, but not too decidedly.
Asparagus Omelet
Three eggs, yolks and whites
beaten separately. To the yolks add
one teaspoonful flour, one-half tea
spoonful salt, one-half saltspoonful
Of paprika and good shake Of pep
per and one-half cupful of milk.
Combine we'll, stir whites in lightly,
and pour into a hot frying pan in
which a tablespoonful of butter has
been melted. Set in good oven for
about five minutes or until top is
set, then remove to top Of stove until
bottom is rich brown. Meantime
New-York tribune., 1921-05-01
Two May Breakfasts

noon, may take the place Of the
usual simple supper.
Cocoa ice cream has been selected,
as almost all children love the taste
Of chocolate, and the cocoa, while
less rich, gives almost the same
flavor. with less danger Of overtax-
ing digestion.
The white mountain angel cake is
particularly good and cannot hurt
even small children. The garden
fruit punch is provided in generous
quantity, as children are such thirsty
little souls that they always want
more than one glass. Do not have it
too cold, but pleasantly cool.
New-York tribune., 1921-05-01
[f You Do Not Feel Like Giving !
Party in Maytime It Is Time for
You to See a Doctor

the ice for several hours and add ~.
diced bananas, three oranges. slicas
and cut in small pieces; one pint =
ginger ale, one pint Of water anS
one quart Of chilled vichy. pou,
over block Of ice in a punch bovs
and serve.
White Mountain Angel Cake
Beat sufficient egg whites IN an
one and a half cups and whip until
as light and dry as possible. Fold
lightly one and q half cupfuls of
sugar mixed with one teaspoonful
Of cream Of tartar. Sift three time.
ones cupful of flour with a ouarter
Of a teaspoonful Of salt, and cut
into the cake mixture lightly. using
a wide wooden spoon. (Do not beat
or stir.) Add one teaspoonful Of
vanilla extract. Turn into an nm.
creased ring pans cover and bake
in moderate oven for twenty min.
utes, then remove cover and baks
for twenty minutes longer. Inverb
pan on wire cake cooler, when the
cake by its own weight will drou
from tho pan. Ice when cold and
decorate with candied rose leaves
and citron in the form of flowers.
Cocoon Ice Cream
This cream is not quite so rich
as that made from chocolate, and il
therefore just the thing to serve for
. children's party. Blend together
i've tablespoonfuls Of powdered co4
Goa, one tablespoonful Of cornstarch,5
quarter Of teaspoonful Of salt
md sufficient cold milk to mix. Add
his gradually to two cupfuls Of hot
Mix and cook for fifteen minutes IN
upper part Of the double boiler, stir.
ring frequently. Beat the yolks Of
four eggs until lemon-colored, add
one cupful Of sugar and beat again.
Add the egg mixture to the hot milk
cocoa and cook for couple of min
utes to set the eggs. Remove from
e fire. flavor with teaspoonfulNf
vanilla extract and cool. Beat with
an egg beater until very light, chill
and fold in two cupfuls of stifay
whipped cream and the white of one
egg beaten light and dry. Frees
slowly.
Maple Foam Candy
Take two cupfuls Of maple sugar,
one cupful of brown sugar, half a
cupful Of water and a quarter of
teaspoonful of cream of tartar.
Boil to the hard ball stage $3.50 de-
grees) and add one dozen marsh-
mallows cut in bits. Remove from
the fire, cover and let stand for five
minutes, then pour on the whites Of
two eggs that have been whipped
until light and dry. Continue to
beat until it begins to harden and
drop from the tip Of the spoon on
creased paper. Place a halved wal
in the center of each candy.
New-York tribune., 1921-05-01

TIN PLANNING for a May Day
luncheon, a function particu-
larly dear to the, feminine heart,
have the fate table in pastel shades,
with May basket in the center
filled with delicately tinted sweet
peas. Tie the handles with gauze
ribbons in pastel shades and run mar
row streamers in Maypole fashion to
each cover. attaching them to tiny
May baskets, similar to the central
decoration. These may be retained
New-York tribune., 1921-05-01
The Children's Party

FOR the children's party, which is
planned for ten, use as the cen-
tral decoration for the table q large
"Jack Horher pie" made from yell
low crepe paper. Stick through the
crust Of the pie outstanding daffodils
and run the narrow yellow ribbons
to each cover. At given signal
these ribbons are pulled, and the
gifts to which they are attached are
inexpensive trifles for the children
to take home.
The edibles for the party" have
been planned so that there will be no
after-eFects from overeating Of rich
and indigestible food, and the entire
menu, when served late in the after
New-York tribune., 1921-05-01
By Virginia Carter Lee

- - SSAAAAS~ >~SAA ~ &-SNO
TSHE title "Going a-Maying"
brings back to some of us
memories Of delicious New
England May breakfasts and the
hanging Of May baskets = followed
by jolly children's party. in which
generous dishes Of homemade ice
cream and cake played prominent
part. Unfortunately, these informal
methods Of hospitality are not as
well known as they should be in the
present-day whirl of elaborate enter
tainments, but they will be found
well worthy of a trial.
The original "May breakfasts"
were planned in the majority of
cases as means for raising money
for some charitable object, but they
quickly became SO popular that
housekeepers began to serve them to
intimate friends. Getting up on
bright, sunny May morning and
going out to breakfast may seem
somewhat Of an innovation, but a
brisk walk, followed by a meal of
homemade dainties, will be found
as delightful as it is novel.
OF course, the table will be gay
with spring flowers and there should
be no fancy dishes served, but rather
the good cld-fashioncd ones, like
mother or grandmother used to
make, and which are rare in metro
politan hotels or restaurants.
In the two menus given. this
thought has been borne in mind, as
well as the fact that the various rec
ipes are easily prepared and served
even in an apartment Kitchen.
The cost for the first breakfast
will be about 60 cents cover when
eight persons are served, and this
New-York tribune., 1921-05-01
Cookery Cuide-P Post No. 8: To the
Perfect Salad Days Of Spring

seasoned green's and watery dress
ing.
| IT you would have the salad well
coated, and only then is it at it's
best, marinate it first. This is done
by putting a little French dressing
into bowl with the salad and toss
ing 1t over and over with spoon and
fork until all Is covered with oil.
Or the vinegar may be omitted dur
Ing the first tossing and added later.
II all Of the salad is not covered
use moro dressing, but allow none
to remain in the bottom Of the bowl.
Lemon Juice ranks higher than
vinegar for salad dressings. To rub
the salad bowl first with onion or
garlic, or to drop into the Dress
ing little chopped chives, will give
just suspicion Of the onion flavor
that will add zest.
French Dressing
Six tablespoonfuls olive oil.
Two tablespoonfuls vinegar Tor
lemon juice). Pepper or paprika to
taste.
sOnc-third teaspoonful salt.
Pour the vinegar over the salt
and pepper, add the oil and beat
until well blended.
Instead of beating, this mixtuie
can be put into bottle and shaken.
There are well designed glass salad
bottles for this purpose on the mar
ket, from which the salad dressing
is served at the table.
Roquefort affords one Of the best
variations Of the French dressing
and is made by creaming two ounces
of soft Roquefort cheese into the oil
until smooth paste is formed, then
adding the other ingredients. This
New-York tribune., 1921-05-01

Waldorf and banana, and also with
meat, fish and potato combinations.
Russian Salad Dressing
Russian dressing is variation Of
mayonnaise, and many are the COM
binations that pass under this name.
A delightful touch is sometimes
given by the addition of a little
anchovy paste, olives, capers,
chopped sweet pickles and whipped
cream. In case these are used omit
New-York tribune., 1921-05-01

cost can be decreased In proportion
when more than that number is in
vited.
The budget for the second break
fast comes to about 70 cents a cover,
which allows for two eggs apiece and
generous saucer Of berries with
sweetened whipped cream. In MAX
ing the old-fashionId raised dough
nuts, mold few raisins, bits Of cit
ron and currants in the center of
each before frying.
New-York tribune., 1921-05-01
as souvenirs, and tho effect is charm


ing.
Plan the menu for the luncheon so
that it will contain as many spring
delicacies as possible. Squads, fresh
peas and asparagus, with the straw
berries used in the frozen dessert,
wiz furnish a delicious menu, and
one that is not unduly extravagant.
The squads should be Of the Jumbo
variety, and be very careful that
they are not overlooked or allowed
to dry out in the oven. This renders
them tough. When rightly roasted
they should surpass even young
broilers. The tomato bouillon may
be jellied and iced, if the day be
warm; otherwise, serve hot in bouil-
Ion cups with spoonful Of whipped
cream.
AS the grapefruit coupe. the to-
New-York tribune., 1921-05-01
By Florence Margaret Lee

by Florence Margaret Lee
rNALADs-our chance to be ar
tistic, please the palate and
serve health all at once. But
because one has here some license do
not fall into the mistake Of serving
weird combinations in an attempt to
Be original. A salad should not be
t6c reminiscent Of past meals or re-
semble grab bag"
& In the market now are many
{ varieties Of crisp, fresh greens for
salads, which il handled and served
rightly alone, will be more acceptable
than many elaborate mixtures. By
handled right" we mean that they
should be crisp, clean, cold, care
hnlly dried and well dressed. II
slightly wilted place them in cold
water until they freshen. Before
putting the salad plants in water
or in the refrigerator discard all
bad leaves and roots. Then wash
thoroughly, drain and dry each leaf
separately to see that no dirt or tiny
insects remain. To wrap the whole
ia damp cheesecloth and place on
the ice is the usual way, but if you
New-York tribune., 1921-05-01
Way Festivals May Fall at Breakfast Luncheon or Tea Ii

mato bouillon, the potato chips, salad
and parfait may be prepared the day
before or during the early morning,
the actual cooking Of the menu need
not be an arduous task. This is q
great help when there Is only one
maid, who must be both cook and
waitress.
The cost per cover for the luncheon
will be about $1.15, and for this price
the sailed nuts, bread sticks and
cheese straws must be made at home.
The nlacaroons are purchased at q
bakery.
New-York tribune., 1921-05-01

the peppers, pimentos, chives and
egg from the following recipe:
2-s cup Of nayo1- 2 teaspoons
1Sise. chopped chives.
teaspoons Yolk Of hard-boiled
chopped green egg, sifted.
peppers. n teaspoon pap
2 teaspoons pimen- rika.
tos. 3 tablespoons chilli
sauce.
This seems at its best when served
over crisp, cold hearts of lettuce,
which have not been separated,
New-York tribune., 1921-05-01

shortening and the stifly whipped
egg whites and turn quickly into a
ihallow CREASED pan. Have the bat
only an inch thick in the pan and
bake in quick oven. Cut in gen.
erous squares.
Grapefruit Coupe
10 serve eight persons shred the
edible pulp from three large grape
fruit and add the edible pulp from
ranges. four tablespoonfuls
Of cold tea and about half a cup
u of SUGAR. Chill on the ice, and
when ready to serve fill into coupe
-lasses, adding three tablespoonfuIs
Of grape juice. Garnish with Sec
tions Of canned pineapple and
sprays Of fresh mint.
Strawberry Parfait
Boil one cupful Of granulated
sugar with half cupful Of water,
without stirring, until it threads.
Have ready the yolks Of four eggs
beaten until lemon colored, and
pour the boiling syrup upon them.
Return to the upper part Of the
double boiler and stir until the mix
ture coats the back Of the spoon, or
until like thick boiled custard. Re-
move and chill. Have ready a pint
Of chilled double cream whipped
solid and three-quarters Of a cupful
Of sweetened strawberry pulp.
Gradually combine these with the
custard mixture. whip until very
thick and turn into a mold with a
watertight cover. Bury in Ice and
rock salt for four hours. Be careful
that the strawberry pulp is quite
thick before adding to the other in
gradients.
New-York tribune., 1921-05-01
Ncar-English Mullins

Make baking powder dough by
any preferred rule. Two cupfuls
-four and one-quarter cupful short
ening (butter and substitute) one
half cupful Of milk. Stiffen it less
than usual, SO that it will drop easily
from spoon. and with it half fill
buttered muffin rings placed on a
hot griddle. Cook rather slowly
until bottom is brown, turn and
brown again. Split, toast and but
ter or serve as mullins without
toasting. Florence Taft Eaton.
New-York tribune., 1921-05-01

thicken. Remove from the stove,
add the melted butter and thin with
sweet cream to the consistency of
honey.
New-York tribune., 1921-05-01
Prunes and Apricots
Cooked together)
Cracked Wheat

dash Fiquant Fried Bread Sticks
Coffee
Rhubarb Sauce, Orange Flavor
Hasty Pudding and Cream
Asparagus Omelet
Near English Mullins Marmalads
Coffee
Hash Piquant
One-third corned beef Tor any cold
meat).
Two-thirds cold boiled potato.
One apple.
Put all through the meat chopper;
season highly with salt, pepper and
paprika; moisten with hot meat
broth or tomato juice; place in a
mound in hot frying pan in which
has been melted one tablespoonful of
butter or nice dripping, and let cook
slowly about fifteen minutes until
New-York tribune., 1921-05-01
Chicken.Sweetbread
Sandwiches

Boil the fowl until very tender,
adding sliced onion, three chopped
stalks Of celery and little parsley
to the water in which it has cooked.
Cool the fowl in the liquor, and when
ready to make the sandwiches strip
from the bones and chop. Add to
three cupfuls of the meat one pair Of
cooked, blanched sweetbreads, cut in
tiny dice; one cupful Of shredded let
tuce, three chopped hard boiled eggs
and sufficient boiled dressing to
moisten (extra salt and little pa
prika will probably be required).
Fill into small pointed dinner rolls
that have been split open and but
tered. Do not have the dressing
highly seasoned.
New-York tribune., 1921-05-01

heat one-half a cupful Of cooked
asparagus cut in half-inch pieces,
and just before folding the omelet
place asparagus on one side of it.
Turn on hot platter, garnish with
hot cooked stalks Of asparagus If
you wish and serve at once, Deli
cfOusi
New-York tribune., 1921-05-01
Recipes for Luncheons
And for Breakfasts

THESE are simple dishes, but the
proper making Of them is the
more important to insure quality.
Nantucket Fish Cakes
Soak the salt cod that has been
cut in pieces over night, and in the
morning drain and cook in fresh
water for twenty minute or until
tender. Again drain, cool and
shred finely, removing all bones.
Add an equal quantity Of creamy
mashed potatoes, and for each two
cupfuls Of the fish and potato mix
ture blend in one lightly beaten
egg, half teaspoonful Of paprika,
three tablespoonful Of melted oleo
and two Of chopped parsley. The
mixture should be very light and it
may be whipped with fork, add
ing q little rich milk II too stiff.
Mold with Toured hands into small
balls and fry In deep, hot fat to a
rich brown. Drain on brown paper
before serving.
Mothers Waffies
Mix together three cupfuls of
bread -four, four teaspoonfuls of
baking powder and half tea
spoonful Of salt. Beat the yolks Of
four eggs until lemon colored, add
two cupfuls Of rich milk and six
tablespoonfuls Of melted shorten
ing. Gradually blend the liquid
with the dry ingredients and add
one tablespoonful Of molasses. Beat
the batter hard, fold in the stifay
whipped egg whites and cook in
hot, CREASED waffle irons.
Indian Corn Bread
Mix together two cupfuls Of corn
meal, one cupful Of flour, half tea
spoonful Of salt, three rounding tea
spoonfuls of baking powder and
tablespoonful Of sugar. Beat
the whites and yolks Of three eggs
separately and add to the yolks
about two and half cupfuls Of
sweet milk. Gradually blend the
eggs and milk with the dry ingre-
dents and beat hard until the bat
ter is light and full of bubbles.
Add two tablespoonful of melteo
New-York tribune., 1921-05-01
Garden Fruit Punch

Boil three cupfuls of water with
one quart Of sugar for twenty min
utes and strain. Cool and add one
can OF grated pineapple, the juice of
six lemons and three oranges and
one quart Of grape juice. Chill on
New-York tribune., 1921-05-01

is particularly good with endive,
cold caulifiower or crisp, crinkly
Alaska lettuce.