davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-04-09

To prepare the grapefruit cup for
Mondays breakfast, flake the edible
pulp from two grapefruit and place
in bowl. Add sugar to taste,
twelve drained canned cherries cut
in halves, two tablespoonfuls of the
cherry syrup and four tablespoon
fuls Of loganberry juice. Chill over
night on The ice and serve in parfait
glasses. For dinner cup crystal
lized or preserved kumquats may re-
place the cherries with fine effect.
In making the princess sponge,
soften half an ounce Of granulated
gelatine in half cupful Of orange
juice and dissolve in half cupful
of boiling canned cherry juice with
three-quarters of a cupful Of sugar
Remove from the fire, and when
partly cooled add half a cupful of
lemon juice. Place the cooled mix
ture in a pan Of ice water and whip
rapidly. When beginning to stifFen,
fold in the stiff1y whipped whites of
three eggs, quarter Of a pound Of
fresh marshmallows, cut in quar-
ters and a cupful Of maraschino
cherries, drained and cut in halves.
Whip until very stiff and mold in
an ornamental mold.
TO serve oranges in Pullman
style separate four navel oranges
into sections, keeping them in
shape, yet removing the white mem
brane and skin. Make a syrup Of
the juice of one small lemon, one
cupful and half each of sugar and
canned apricot juice and-six table
spoonfuls Of water, cooking until
it threads. Add the orange sec
tions, cover and cool. Serve thor
oughly chilled.
Budget Suggestions
Supplies for the week will include
at the butchers one pound and a
half of breast of lamb at % cents
pound, three ounces of smoked
beef at 3 cents an ounce. one
pound Of stewing veal at 20 cents
pound, one pound of ham for 40
cents, two pounds of short steak at
New-York tribune., 1922-04-09

beverage. Place in large bowl
one pint of tea and the edible pulp
from two large grapefruit and four
oranges. Sweeten with cupful Of
sugar and chill on the ice. When
ready to serve, add a pint each Of
cracked ice, chilled carbonated
water and iced ginger ale. Serve in
tall glasses and add a bit of pine
apple and two Maraschino cherries
to each glass.
Cress Soup
Pick off the tips from two punches
of cress for garnishing and chop the
remainder of the punches fine. Frv
one tablespoonful of minced onion
in three tablespoonfuls of oleo until
softened and add three tablespoon
fuls of washed rice, the cress and
four cupfuls OF chicken stock. made
from boiling water and bouillon
New-York tribune., 1922-04-09
Potato Pastry

The potato pastry IS an essnss
different mixture from the nv
common kinds and the handing ).
not as simple. This recipe IS J,
that was brought to q class IN COW :
cry by young Polish woniail' =, $,
has been used with great satisises''
by maay women since. 80
-Four medium sized potatoes y. =
cupfuls flour, tive eggs, one-auaras, q
teasuoonful salt, one-half euas II
chopped nuts, one-half teaspo0hl- :,
cinnamon, six tablespoonfals sus''
and onc-quarter pound butter, -,
Boil the potatoes, mash ana cOs, w.
Mix with ihe flour and eggs 70 w.. :.
a soft dough. Roll the dough -, Il
about one-euarter inch thick, splsaaa sa
with sugar and cinnamon MI
choaped nuts. Roll UP the dough. al, ,s,s
in a napkin and boil in large NJ. Ass
Of water about twenty-five nilnu'., 4,
Take out of the cloth, cut ln'o - g
slices and brown IN butter. Selso
sprinkled with sugar.
New-York tribune., 1922-04-09

ITO SPEND the winter in French
pension is to experience strict
economy in housekeeping.
The Partisan kitchen of to-day is
no Pandora box of highly favored
dishes and richer sauces; it is a
thrifty place where the breaking of
each egg shell means a cost of ID
cents.
Yet boarding house in Paris
must satisfy its patrons with good
food and reasonable prices. for
there are countless homes since the
war holding out yawning arms to
Americans, conservative families
which have never before considered
taking I'M a boarder.
We, the hungry pensionnaires, sit
at long table. 1t is noon. The fop
hangs heavily against the window.
High above our heads small cleo
trio light with it's reflector throws
the faces in ugly relief. We are all
students at one profession or an
ether and have returned from our
lectures famished.
In comes Germaine with a steam
ing bowl of pumpkin soup 1t is the
vanishing sun, yellow, glowing. 1t
warns our faces as she passes it. 1t
is smooth and thick.
The pumpkin has been cut in large
pieces, boiled in salted water.
New-York tribune., 1922-04-09
By Florence M. Lee

.sSlX Who Pass While the Lentils
Boil" the title of that little
portmanteau play, intrigued our
imagination and the play itself held
us enthralled. Anything may hap
pen while the lentils boil, for they
refuse to be speeded up.
Probably that is one of the rea-
cons why they are not better known
to US to-day. Time is factor In
American cookery as we'll as indus
try. In European countries, where
time is seemingly of little conse-
quence, lentils have long been one
of the staples of diet. And why
should they not be, since they are
rich in protein and minerals as we'll
as carbohydrates? Lentils are al
ways to be had in our markets and
yet only the foreigners seem to
buy them.
Perhaps the real reason is because
most of us do not know how to cook
them, or think only Of them as a
soup vegetable. However, if they
are we'll cooked they are delicious
and their cost is low. In place Of
baked beans try lentils after this
recipe:
Baked Lentiis
Pick over and wash one quart of
lentils. Soak them in cold water
overnight. In the morning drain
off the liquid, add two quarts of
cold water and place on the fire.
After the boiling begins the lentils
will rise to the top. Remove them
with a skinner and put them in
deep earthen dish with six ounces
Of salt pork and one small onion
or one Glove of garlic buried in the
center. Mix about one and a quar-
ter teaspoonfuls of salt and one-half
of pepper with one
quart of boiling water and pour
over the lentils. Put the dish in a
moderate oven $3.50 Fahr.) and cook
slowly for four or FIVE hours. The
lentils must be kept moist; if neces-
New-York tribune., 1922-04-09
Sausage Roll

Sausage roll made of pastry with
sausage filling is popular served
with salad in the summer and makes
delightful change from the other
luncheon foods on hot day. Served
crisp and properly cooked, these
sausage pastries are acceptable IN
any weather, and in summer with
crisp, green salads they are esue-
cially delightful.
To make sausage rolls, use plain
pastry and either linked sausage
with the skins removed or sausage
meat, allowing one tablespoonful for
each roll Roll the pastry out quite
thin and cut in rounds with a bis.
cult cutter. Lay the sausage on one
end and roll in the pastry. Law the
rolls close together in a pan, but do
not let them touch. Bake until the
pastry is delicate brown. A fairly
not oven is needed for pastry. The,
rolls can be prepared and kept in
the refrigerator until needed and
baked at the lass minute. Allow
about twent. minutes for baking.
Meat pasties are made with pastry
to which egg is added This dough
is rolled out in large piece and
then the meat mixture is spread all
over the pastry and rolled. When
ready to go into the pan it should
be brushed over with melted fat and
baked in a moderate oven. The
finished roll should be mois, rathe,
thar t1aky or the surface. Any
New-York tribune., 1922-04-09

cubes. Simmer with The saucepan
closely covered until the rice is yerv
tender. Rub all through sieve.
when there should be three cupful.
Of soup. Season with half a tea.
spoonful Of salt, a quarter Of tea.
spoonful each Of paprika and Worees.
tershire sauce and a few grains Of
nutmeg. Blend tie beaten yolk Of
one egg with small cupful Of thin
cream, add to the soup and stir Until
very hot do not boiD.
"Three in One" Sherbet
Mix the juice Of two lemons. four
oranges and one grapefruit witt
three cupfuls Of sugar and let stsn
on the ice until the sugar is dis
solved. Then add The pulp from
three bananas, FIVE cupfuls Of very
rich milk, one cupful Of cream sm
freeze slowly.
New-York tribune., 1922-04-09
MarmaIade Ice Cream

Prepare a boiled custard from a
pint of milk, one tablespoonful Of
corn starch, two beaten eggs, a
quarter of teaspoonful Of salt and
half cupful Of sugar When
cooked, remove from the fire, chill
and fold in half pint of chilled
double cream whipped solid Flavor
with two teaspoonsfuls of lemon
juice and freeze slowly. When the
cream begins to CONCEAL, add a cup
full Of sweet orange marrsalade.
New-York tribune., 1922-04-09
B, Mollie Gold

'HE term pastry should include
not only desserts, but meat and
hsh dishes as we'll. The more pop
ular kinds are the French and
Danish pastries. French and Danish,
pastry includes almost all the known
cake and pie desserts from the flakv
Napoleon to cinnamon buns. There
are, of course, many other combi.
nations of flour, fat, sugar and eggs
which are known as cake rather
than pastry, but the class into which
these things fall depends on the
finished form.
New-York tribune., 1922-04-09
Cheese, Potato and INe0t
Pastries in Nuty1H0us Dishes

combination Of ground meats mixed
with cooked vegetables or FRED
onions can be used fer meat pastles'
These are used as a main dish ana
served with a sauce or gravy. Make
in small individal rolls or one larss
roll sliced after baking.
Cheese Pastry
Cheese pastry must be kept on 'ee
over night at least to get the oess
results. Use equal parts OF nn''si'
cottage cheese and -four. Cream
the butter and cheese together anu
then add the flour. This makes .
very rich dough, and it cannot Os
handled until it is thoroughly chlieu
unless more flour is added. Inc az, y,
dition of extra flour, however WIZ
make the pastry less tender. Al.'
the dough has been thorough
chilled roll it cut about one-quaf'.
inch thick, using small quantities a
. time, Cut out in fancy snaps,
brush over the top with water s's
sprinkle with sugar. Bake IN a !"
over about ten minutes.
New-York tribune., 1922-04-09
Citrus Fruits and Fresh Greens }ec<on to Spring Appel
The Southern Mammys Dandelions, with Oranges,
Lemons and Grapefruit, Replace Bottled Toncs,
Yielding Health and Pep

serve unmolded in nests Of lettuce,
dried and dipped in mayonnaise
dressing. IN making the spinach
souffle chop two cupfuls Of cooked
spinach, season with salt and pap
rika and stir in three tablespoon
fuls of cream and two beaten egg
yolks. Heat over hot water, re-
move from the fire, and when slight
ly cooled fold in the stiffly whipped
egg whites. Bake like any souffle.
In dressing all light green salads
q thin or French dressing is to be
preferred. Increase, however, the
amount of salad oil used, and add
some ingredient to "tone it up" as
n mashed hard-boiled egg, a table
spoonful of tomato catsup or mush-
room catsup, a dash Of Worcester
shire sauce or suggestion Of
chutney.
But above all else be sure that but
little sharp vinegar is used, and that
the salad is we'll covered with dress
ing, every leaf of 1.-THE dressing
in the bottom of the bowl or plate
does no one any good. American
salads are not tossed" with suff-
cient thoroughness. Also we firmly
believe that it is a mistake to ever
serve plain green salad without
suspicion Of onion, garlic, leeks or
chives. You may only rub the bowl
with garlic or put it in crust of
bread and tess it with the salad; you
may merely put slice of onion in
the dressing, let it stand and drain
it cut.
Among Oranges ct AL.
The citrus fruits-oranges, LEM
ons and grapefruit-go with our
daily bread these days, but the little
kumquats, members of the same fam
lily, are almost unknown. These
are, however, delicious, and when
fully ripened are not unpleasantly
acid. They make, moreover, most
delicious preserves and marmalade
and may he used with the other cit
rus fruits in combination 20 great
advantage.
New-York tribune., 1922-04-09
Citrus Fruit Cocktails

When tender they are drained and
the pork drippings mixed through
them. Az extra supply is saved to
serve col,; as a salad the following
day.
"A LILLE Woman in Black"
There is a curiosity to see the
cook, the chef, the Gordon bleu, who
ever he on she may be, whose hand
fashions these delectable dishes.
Late at night she may be seen,
candle in hand, trudging up the
flights of stairs to her room under
the roof-a little old woman in
black
Jean has been here since the war.
He serves the petit dcjeuner in the
rooms, q cup of thick chocolate, a
roll, crescent and two tiny pats of
sweet butter. He cleans the boots
and Berte goes singing about her
work with a lusty peasant voice that
thfobs against her throat with vi
tality.
We have all this for Sl.65 a day
here, where provisions are more
costly than at any time during the
war period in America.
h@re is the track of our dough-
boys big foot left in the French
kitchen, for apple pies may now be
had as toothsome as any served at a
New England dinner table, and good
chocolate and cocoanut layer cakes
are here with none OF the French
garnishins While or the street the
little merchant of the push-cart has
adopted an icC cream wagon
New-York tribune., 1922-04-09
A Joyous Beginning

Now the silent Russian girl seems
less silent. The Czecho-Slovak
violinist, with much of the Greek
about her profile, commences her
jargon of Slavic-French to the
young man next her. His hair is
nearly white and he wears q mill
tary decoration. There are five
lost years to be made up at the Sor-
bonne.
Next comes heaping dish of rice
New-York tribune., 1922-04-09
Six Refreshing Uses
OF Fruits and Vegetables

FROZEN fruit desserts, soups and
luncheon and dinner dishes are
features Of this weeks menus. They
are worthy Of trial.
New-York tribune., 1922-04-09

good meat stock poured over and the
ran placed on slow fire to cook the
celery until tender.
There are the lentls, so tasty
with pork chops. Placed Gil the fire
with just enough water to cover
them, they boil slowly with carrot,
New-York tribune., 1922-04-09

butter, pepper, salt, the dish is
served steaming hot.
A morsel of cheese, biscuit and
fruit completes the meal.
BCarders Witlaou, Hash.
There is never the usual dread of
a boarding. house ragout. Here we
anticipate hungrily the leavings of
yesterdays meat. 1t is managed
this way: Sliced onions arc placed
in a pan with butter and fried un-
til slightly brown. Flour and SOU
stock are then added, thoroughly
mixed and left to simmer for twenty
minutes. The slices of meat are
placed in a metal dish, the sauce
poured over and the whole heated in
the oven.
An entree Of fish served with a
cold mustard sauce makes a COM
bination not to be imagined until
tasted. The mustard is simply
mixed with oil, pepper, salt and vim
cgar until it is the substance of
mayonnaise.
Celery Is served in this way: The
stalks and roots are given, as the
French say, zone boil"-a moments S
boiling - then drained, the stalks
placed side by side in a flat pan, 4
New-York tribune., 1922-04-09

Continue to freeze until firm and
smooth. Serve with minced cardied
orange peel busted over the indi
vidual portions.
Citrus Fruit Cocktails
This is most pleasing comblna-
ton. To serve four, use the faLed
pulp and juice Of one large grape
fruit, two tablespoonfuls Of lemon
juice, the edible pulp and juice of
three oranges and two shredded
kumquats. Add sugar to taste, chill
on the ice and just previous to serv-
ing stir in half a cupful of non
alcoholic creme de menthe cordial
and eight of the shredded green
cherries. Serve in cocktail glasses.
Boiled Dandelion Greens
Use only the tender young leaves,
wash them thoroughly with cold
water and let stand in cold water
for two hours. Then scald quickly,
drain and cook almost in their own
juices. When cooked, season with
salt and paprika and add a gener-
Gus piece of butter and q little
thick cream. Place over hot water
for the seasoning to "steam in"
Cooked in this way they are quite
equal to spinach. Be sure that all
moisture is pressed out before add
ing the seasoning.
Salad With Tomato Jelly
This is most attractive spring
salad. Prepare a small oval form
of tomato jelly, chill and unmold on
q salad platter. Surround first with
border of heart lettuce leaves,
then with one of feathery cress and
finish with the long dark green
leaves of crisp dandelion. Serve
Immediately with a French dressing
to which has been added a mashed
hard boiled egg to half cupful of
liquid.
Grapefruit Orangeade
This is an extremely refreshing
New-York tribune., 1922-04-09
By Virginia Garter Lee

TUST at this season of the year,
when folks formerly turned
to "spring tonics," we now
know enough to turn TO Mother
Natures enjoyable dosage Of green
vegetables and mild acid fruits.
Plenty of citrus fruits and such
vegetables as spinach, dandelion
greens, lettuce and cress belong to
the April menus.
Spinach is not the only health
bearing green. Buy bunch of
fresh cress every day and use it
not only for garnishings but for
mixed salad as we'll.
The Salads
Dandelon greens are unfortu-
nately not as we'll known as they
should be, and this is probably be-
cause they are carelessly prepared
New-York tribune., 1922-04-09
Kitchen Cleverness in a French Pension

drained and mashed with a few
boiled potatoes. Butter has been
added and sufficient milk to make il
liquid, with a pinch of sugar.
New-York tribune., 1922-04-09

Continue to freeze until firm and
smooth. Serve with minced cardied
orange peel busted over the indi-
vidual portions.
Perth Amboy evening news. [volume] (Perth Amboy, N.J.) 1903-1959, 1922-01-03
BRAKES BUY P. A. BUSINESS
COLLEGE; COMBINE SCHOOLS

Following closely upon the an
louncement that the Drake chain Gf
colleges had taken over the Train
er's Business College of this city,
comes the further announcement Of
the fact that the Perth Amboy
business College has also passed into
the hands of the Drake schools and
the two will be combined The deal
it is understood, was closed Satur-
day, and already the Trainers Col
lege is being moved from the Ameri-
can building. corner Of Smith street
and State street TO the Board of
Trade building at Smith and Maple
streets, which houses the Perth
Anboy Business College. The two
schools viii henceforth be known as
brakes and will be housed under
the same roof.
The top floor of the American
building. which formerly housed the
Trainer institution. has been leased
by Benjamin Goldberger, and will be
fitted up for offices, the present plans
calling for thirteen offices on the
floor. One of these will be occupied
by Mr.. Goldberger for his architec-
tural business. while the others will
be leased. 1t is expected that the
Offices will be ready for occupancy
February /.
Perth Amboy evening news. [volume] (Perth Amboy, N.J.) 1903-1959, 1922-01-03
STATE UPHOLDS
COUNTY BOARD
Ruling in Correja Assessment
Likely to Govern Other
Cases Here

NEW BRUNSWICK, Jan. 3.-The
STATE boaru of taxaS and assessments
has affirmed a decision rendered by
the Middiesex county board in con-
.nection with an assessment made
upon Perth Amboy waterfront land.
The appea was made by Henry FL.
Dawson as agent for Emma A. Cor
reja, and the case involves a stretch
of waterfront property along the
sound nes~ Maurcf.
The original assessment made by
the county board was $3S,500 and
application was made to reduce the
assessment. to $40 coo. The hearing
in Tie matter was held here several
weeks ago and the county board re-
ceived notice today that the state
board had upheld it's action in fixing
the assessn1 ent at $3S,500 This. of
course, indicates that all waterfront
assessments will remain as they now
stand
The county board is in session to-
day preparing to receive the tax
books frcm the various municipali-
ties. The cooks are due next Mon
day and the board is insisting that
they be submitted promptly. In for
mer years it has been customary to
be few days late in some cases.
After all the tax books have been
received they will be gone over
and inspected by the county board
and if necessary will be revised. The
books win later be subject to an
examination by the state board,
which is to make a trip for that
purpose. Assessors have been noti-
fed to make all assesSm ents strictly
according to law.
Perth Amboy evening news. [volume] (Perth Amboy, N.J.) 1903-1959, 1922-01-03
CARES To HAVE
INSANITY PLEA
Will be Put on Trial Tomor-
row for Staying of County
Seat Child

NEW BRUNSWICK, Jan. g.
George Gdle' will, be tried tomorrow
on the char ge of numbering six-year-
old Teresa Kucharsky, daughter of
the proprietor of the Bellmore hotel
on Thursday night. December 20.
Forty witnesses have been subpoena
ed by the state.
The states case against Cares Is
complete but he continues to affirm
his innocence and maintains that
whcn b comes to trail he will be
able to account for all his move
ments during the week in which he
says he was net III New Brunswick,
with the exception of Thursday
night. Since his incarceration he
has refused to take nCurishment and
will net allow the jailers to shave
him. 1t is thought that he will at
tempt 10 make Il defense founded
upon supp osed insanity but the state
is prepared to combat such move.
Perth Amboy evening news. [volume] (Perth Amboy, N.J.) 1903-1959, 1922-01-03
.H|LKER AGAIN
IS TREASURER
County Officials Are Reap
pointed for 1922 by Board
of FreeholderS
DEY TO GIVE MESSAGE
Board Already to Start Years
Work. Feature
of Initial Session

NEW BRUNSWICK. Jan. 8
William S. Dey, of South Amboy,
was reelected director at the 1929
organization meeting of the Middle
sex County Board of FreeholderS
held at noon. The reelected di-
rector was Immediately sworn in by
County Solicitor Frederick Richard
son.
Director Dey Immediately after
being sworn in, thanked the, men,
bers for the honor bsstowed upon
him and announced that he would
not read his annual message until
the next meeting at which time the
committees for 1922 also will fbe
made known. The director spoke OF
the satisfactory arrangement of di-
viding the county into seven dis
tricis for road repair work and the
results obtained as a result OF this
plan. He declared that in previous
years there were deficits ranging
from $4,000 to 100000, while this
year the slate is clean of all ex-
penses. 1t is expected that this
scheme will be carried out again this
year.
County Treasurer T. William Hill
ker was unanimously reappointed to
that IositiCf, for another three year
term at $3,450 year. The new APP
rointment will become effective
when bond of 100000 has been
fu 'nished. Walter Masterson was
|reappcinted master of the workhouse
at cal, of $1.60G a year and this
appointment will take effect upon
the pit cinr of a $4,000 bond. Mrs.
Lola T. Masterscn was named ma
tron of the work. ouse at a salary of
$720.
Sam Shultise of New Brunswick
was a9nointed a guard at the work
house. the appointment to take ef-
feet Immediately a salary of 500
month. 1his appointment is made
becau5A of the fact that one of the
guards is sick ara cannot keep up
with t. duties of the office.
A resolu ion was adopted authoriz-
ing the advancement of money for
the ex7er ses of the county previous
to Ju .e : in anticipation of taxes due
after Jure l. Another resolution
authorize. the county treasurer to
borrow $40 900 in anticipation of
1922 taxes, the notes for same to be
paid June /.
The Perth Amboy Evening News
and tho New Brunswick Home News
were designated IS the official news
papers of the county to carry the
official advertisements of the board
of freeholders