davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-12-24

scant teaspOonful Of cornstarch
mixed with a little cold water.
Stir Il constantly until the mix
ture boils. Flavor with a few drops
Of lemon juice and serve il in small
cordial cups. capped with little
chopped candied orange peel.
HHiled Grape Juice-Soak Cor fif-
teen minutes the grated rind Of an
orange in the juice Of one lemon 20
which you have added cupful Of
boiling water and a heaping table
spoonful Of granulated sugar. Put
the ingredients into a granite sauce
pan and add a quart Of unfermented
grape juice, four whole cloves aud a
pinch of ground cinnamon; bring
them all to the boiling point, then
let the mixture simmer for about
fifteen minutes. Prepare a meringue
By boiling together one cupful sugar
and two tablespOonfuls water until
it threads; then pour it gradually
over the stifiy beaten whites Of two
eggs, stirring all the while.
Add tho hot grape liquor, dust
grated nutmeg over and servo at
once.
New-York tribune., 1922-12-24

for two minutes, stirring constantly.
Then add one cupful Of sugar and
three cupfuls Of water and cook for
FIVE minutes. Flavor with tea
spoonful Of vanilla and serve il with
a teaspOOnful Of whipped cream
heaped on each cup.
Frofhed Cafe au Laif-Pour into
the table urn a quart Of strong,
clear coffee that has been strained
through muslin. Stir in a quart Of
boiling milk. Cover the urn and
keep a thick cloth wrapped about Il
for five minutes before you eerye tho
drink. Have ready in a wide
mouthed cream jug the stifiy beaten
whites Of three eggs. TO which has
been added one tablespoonful Of
granulated sugar. Put large tea
spoonful Of the froth on the top Of
each cup Of coffee as you serve II.
It makes a pleasing beverage and a
change from ordinary coffee.
COcOanHf Milk Ch0eolate-Heat a
quart of milk in double boiler, and
when Il ig very hot stir into Il four
heaping tsblespoonfuls Of grated, un-
New-York tribune., 1922-12-24
An Old Dutch Custom---Hot Drinks for Cold DAYS

sweetened chocolate, moistened with
a little cold water; allow the mix
ture 10 boil and thieken. Have ready
nearly q pint Of eOeoanut milk into
which has been stirred half a cup
ful Of sugar and the whites Of two
eggs; add il to the chocolate anu
cook the whole for a few minutes,
but do not allow il 70 boil. Remove
the drink from the fire and serve Il
in chocolate cups, adding. after Il
is poured into the cups, tablespoon
ful Of sweetened whipped cream
that has been mixed with a little
grated cocoanut.
Ginger CordiaI-Stew slowly 20
gether half pound Of figs, half a
teaspoonful Of allspiee, a pinch Of
ginger, a Saltspoonful each Of Gin
namon, mace and ground cloves, in
sufficient cold water 70 cover the in
gradients. When the figs are ten
der remove them from the fire and
press them through a puree sieve,
Return the syrup thus obtained TO
clean saucepan and add three
pints Of ginger ale. Allow II 70 heat
gradually and then beat into Il a
New-York tribune., 1922-12-24
Julia ". Wolfe

WHEN the Dutch settled in New
York they brought with them
from Holland a pleasant New Years
Day custom that has come down TO
the present day. On the first day
Of the year they threw open their
doors TO their friends and served
hot drinks and a variety Of cakes
and confectionery. In many homes
the custom Of keeping "open house"
on New Years Day is still observed,
but what to serve the guests is oft
times a problem.
The following recipes for hot
drinks viii help the hostess in her
attempt to give New Years Day
something Of the quaint and attract
i've flavor that il had in the olden
days:
Chocolate Cream Neeisr-Melt two
ounces Of chocolate in a dry sauce
pan over a gentle heat; add half a
cupful Of liquid coffee. and cook il
New-York tribune., 1922-12-24

Simple Weekday Dinners, Watch Night
Suppers and Fitting Celebrations
for the New Year

ham, stuffed with an oyster dress
ing. Rightly cooked this is quite ss
good as turkey and its price is only
about half that Of the royal bird.
Be sure the ham Is from young
pig and that the crisp. brown skin
fairly cracklcs and oozes with its
rich cider hastings when IL appears
on the table, gsrnished with celery
tops and crisp cress.
Prices arc given for each indi-
vidusl menu. and although the sum
for the second dinner menu mcy
seem high, Ftill Il must be remcm-
bered that there will probably be
sufficient leftovers for at least one
or two additional meals, which ma
terially cuts down the original
expense.
New-York tribune., 1922-12-24
B, VHsinia Carter Lee

w yITH tho Christmas dinner
NJ Just over and New Years
W one in prospect, TO sty
nothing Of entertaining during the
holiday week and especially on New
Years Eve, the majority of meals
for the week should be planned
along simple and economical lines
This Is especially necessary when
ono lives by = rigid household
budget. for. rs every home caterer
knows. holiday dinners rat into The
sum set aside for the table expenses
and a certain balance must be main
tanned by cutting down on the other
weekday menus.
This does not mean stntng the
table. but It does mean purchasing
the less expensive edibles and then
preparing them so well that the
family may even welcome q change
from the luxurious holiday fare.
So many watch night suppers"
arc held OF New Years Eve that
three supper menus are suggested
for the hostess who is planning to
entertain in this delightful manner
on the last night of the old year.
These arc each planned for cigh.
guests (thus allowing for two
tables Of bridge,, and the dishes
arc Of such a nature that the ma
jority Of them may be prepared
early in the day. This is true even
Of the hot dishes, which will only
require reheating just previous TO
serving.
The two holiday dinners arc ar
ranged 10 serve six and eight guests
respectively, and as so many PEI
sons al the holiday season arc the
recipients Of presents Of game.
canvasback ducks arc the piece dc
resistance Of the first. Exact direc-
tious for cooking these aristocratlc
birds will be found among the
tested recipes. but as they arc
rather an acquired taste be sure
that your dinner guests win appre-
ciate and enjoy them as they
deserve.
In the second dinner the main
course consists Of delicious fresh
New-York tribune., 1922-12-24
Cider Cup

Place in a large bowl one and a
aalf cupfuls Of tea and add one
small cupful Of sugar, the contents
Of a small bottle of Msraschino cher
ries and the strained juice Of three
lemons and two oranges. Stand on
the ice for several hours TO chill and
ripen and when ready TO serve add
three pints Of cider. one sliced or
ange and a quart OF chilled Apolli-
naris water. Pour slowly over q
block Of ice placed in a punch bowl.
New-York tribune., 1922-12-24
High Points in the Menus

In preparing the mscaroon
bombc a short cut may be taken by
ordering from a confectioner ono
pint each Of raspberry ice and
French vanilla cream. Line She in
side Of n melon mold with the ice,
having il three-quartcrs of an inch
thick. Then beat the vanilla cream
TO a paste and stir in threc-quarters
Of a cupful Of crushed dried
macaroon crumbs and half a cup
fUl Of chopped marasohino cherries
with four tablespoonfuls Of the cor
dial. Fin the center Of the mold
with this mixture, adjust a water
tight cover and bury in ice and rock
salt for two hours before serving.
This gives a very excellent party
dessert" at small expense.
New-York tribune., 1922-12-24
Famous Creole Candies Are
Popular Winter Sweetmeats

which she had made herself. and
let it cool, then la cole was ready
for her basket.
And mais was boiled and poured
into paper cases also. Its name
"mais" tells you that Indian corn
appears somewhere in its makeup.
And, sure enough, Nanny stirred
parched Indian corn into boiling
molasses, then into the paper cases.
Tactac is no more or less than
popcorn candy. but Mfmmy made
il by boiling together one cupful Of
granulated sugar, one tablespoonful
Of butter and three tsblespoonfuls
Of water until the hard-ball stage,
then she stirred in three quarts of
popped corn. Neat little rolls Of
this, wrapped in white paper, were
sold, as well as cakes and balls.
Famous PrSlines
Old Mammy's la cole and taetae
have always won the hearts Of the
children with their pennies TO spend,
but the pralines spread her fame
throughout the world. For to-day
all the candy factories Of New Or
leans-and there are msny-mske
pralines and every pastry cook and
confectioner sells them.
The manufacturers wisely pre-
serve the old-time appearance Of
these large, fat candies, irregularly
round and bristling with pecans, and
the trade names given them. uch as
Real Creole Pralines," "Creoleaus7
and "Old Nanny Pralines," remind
the tourists Of this eandy's historic
origin.
II you want TO make pecan prs-
lines in your own home measure two
cupfuls Of brown sugar, a table
spoonful Of butter. four tablespoon
fuls Of water and one-half pound Of
pecan halves. When the sugar mix
re has begun 20 boil add the
pecans. You must stir the candy
while It is cooking and when the
syrup begins to thicken and turn to
sugar you can arrange It by spoon
fuis on a marble slab or oiled paper.
Cocoanut Pralimes
Cocoanut pralines are made with
white sugar In place Of the brown
and freshly grated eocoanut, instead
of the pecans. Almond pralines are
almonds separately incrusted with
sugar. Ike our glact nuts.
New-York tribune., 1922-12-24
A Lively Punch

The Watch Your Step" punch is
also very good. To make it boil one
quart Of water with three cupfuls
Of sugar and three inches Of broken
stick cinnamon FOR five minutes.
Cool and add the juice Of six lemons
and four oranges, one can Of grated
pineapple with the syrup, three tan
gerines cut in small pieces. one bot
tie Of mint cherries with the cordial.
one quart Of chilled ginger ale and
a pint Of carbonated water. Pour
slowly over a block Of ice placed in
a punch bowl
New-York tribune., 1922-12-24

raspberry ice that mas Dee" P'"N'N
In q punch bowl.
Vegetable Mock Turtle Soup
Soak one pint Of black beans over
night In the morning drain, add
two quarts Of cold water. Slice one
small peeled onion and cook for two
minutes IN one and a half table
spoonfuls Of oleo. Add this to the
beans with two stalks Of celery cut
in dice and simmer all for about
three hours, or until the beans are
very tender. Add more water II tho
ouantity boils away. Rub the soup
through a sieve, reheat to tho boil
ing point and add half a tablespoon
ful of salt and one-fourth Of table
spoonful each Of mustard, paprilka
and curry powder. Thicker by the
addition Of one and a half table
spoorfuls Of butter blended with
the same amount OF -four and stir
constantly until the soup reboils.
Have ready one small lemon thinly
sllced (remove the seeds) and two
diced hsrd-boiled eggs. Add these
to tho soup just previous TO serving
Roast Canvasback Ducks
These are such a delicacy that
great care must be exercised to
have them exactly right. Carefully
pick. singc and wash OF the out
side. Draw them, leaving on the
heads, so as to distinguish from the
tame variety. Cut an opening In
the neck and through it draw the
head. letting it emerge at the back.
Tie securely in place. Cut of the
wings at the second joint, truss in
shape and place IN the inside q slice
of onion and a quartered apple
(these are not TO be served. Sprin-
he with salt and paprika, place in
a dripping pan and pour in the pan
a little hot water. Add also half a
cupful Of chopped celery tops and
bake in very hot oven for about
twenty minutes.
Baste frequently and add half a
teaspoonful Of kitchen bouquet and
two tablespoonfuls Of apple jelly
for the two last hastings. The
ducks should be served very hot and
so rare that the blood follows the
knife when carved. Garnish with
small squares Of fried hominy.
Roast Fresh Ham With Oyster
Dressing
This when rightly cooked can
hardly be told from turkey. Select
a small fresh ham and. have the
butcher take out the bone. Stuff
With al oyster dressing and favor
with thyme and powdered sage, add
ing a slice Of minced onion. Score
the fat across the top into tiny
squares and place in dripping pan
Sprinkle with salt and pepper, SET
in a yeU hot oven and when begin
ming to brown. pour into the pan q
pint OF cider. Reduce the oven heat
after the first twenty minutes and
roast more slowly, basting fre-
quently with the cider. Serve with
a brown gravy made from the
strained liquor in the pan. thick
ened by the addition Of a little
Drowned -four and stir in two table.
spoonfuls Of chutney.
New-York tribune., 1922-12-24

solved and pour over ono quart OF
raspberry ice that has been placed
In punch bowl.
New-York tribune., 1922-12-24
Stageland Offers New
Curtains for the Home

country house as for ths.eiiy ~
ment: for the mansion as To-
bungalow.
In the average house or 9
ment theatrical gsuze is enPs
as window hangings for ihs
floor living-rooms. Unless .
richly colored oyerdaPeris'
most effective used viisss'
other material. Since Is s''1
vents its being combined Va
usual nets and laees, glan - =,
may be dispensed with ~ =.
and the gauze hung aers = ~
dow. on # may be push'i ~ 4,
used with or without a ''l.,''. I. 4,
cause Of its suitability ei''.' 7. \.
olags curtains or as a su0''''-, "a.
overdraperies it is a hsFFI g.. i,
for the woman vho vish'' '''s I. J. I,
set of curtains. When coz, -. Z
sired It may Be introduced =. !.
The hem or in the corners Oy ~. ].
ored woods applied IN cross '' %
ing stitch.
A Uuique Sun Room -
Perhaps there is no part l.ls.',,.. :, !,
gosze a,oaze 4, 5 more inspired sh'n , I,
sum parlor or breatfas. ~, :. -.
a house recently done v :. 7, =,
teur who fully appres''2 :. 40
sibll,tIes Of gauze the . -,
windows were hung ~ -.
lengths of this maielid y, ~, 4. +.
almost 20 the floor and 49,. As
wide black fringe. Blses =, -
were in the yellow vi'l.' ,1...,. y.
and black and yellow - -.
sor,.-ios completed The
ensemble.
An Entrance ''' "a
An entrance han IN o0' ~. !. J
Colonial style country ~
walls covered with an 0ls y, y,
landscape paper. the splsndls' ~.
Of which would brook 10 3
erured curtains or draperi's !.
pIjeity itself was needed N ! ~, y,
inv the fanlight and slde =
the door. and the Windows ~, J.
stair landing. This same 'D'', !,
eauze. hemmed with yell0. ~
gave just the right note ., q ,,,, ...' 4.
SIpnity-iss soft color blenc,., \,
the wall tones and the 0r'''~
rugs.
New-York tribune., 1922-12-24
NS 14a1xet 11svy che Uribnnc DnStit1te GOOD ooe2
Some Varied Entertainment
For the Week of the Holidays

spoonful Of salt. one-elghth Of n tea
spoonful OF cayenne, one teaspoonful
Of made mustard. one tablespoonful
Of olive oil, one finely chopped hard
boiled egg, ono tablespoonful Of
chopped parsley and three table
spoonfuls OF vinegar. Arrange in
six scallop shells, mask with msyon-
naisc dressing and gsnish with
strips Of pimento and anchOyies, ar
ranged lattice fashion.
Southern Sandwiches
These arc the most delicious sand.
viches, think, that any hostess
may serve. Use fresh baking powder
biscuits that have been split open
snd buttered. For the filling for
each sandwich use q thin slice each
OF cold turkey or chicken and spiced
baked ham (smoked), one teaspoon
ful Of chopped sweet pickle and a
lettuce leaf dipped in msyOnnsise
dressing. A tablespoonful Of firm
cranberry jelly may be added or
used to replace tho pickle.
New Years Punch
Mix together one cupful Of pine
apple juice, ono and a quarter cup
fuls Of white grape juice, one cup
full Of Maraschino cherries cut in
halves with the cordial, sugar 10
taBte and ono pint Of Apcllinars
water. stir until tho sugar is dis
New-York tribune., 1922-12-24
Rr cracc VcKln.lr,. Ne. O,Ieaas

~ Grace Wckinsiry, Neie Orleans
ALL over our country molasses
candy hss been, and still Is and
will be forever. such a standby that
you may not realize that We arc in
debted 20 the crcolcs for it. "Candi
tire or pulled candy, as it is
called By the creoles. originated IN
New Orleans, in the environments Of
which sugar WIS first raised in the
United States, and molssses, sweet
and hcalth-giving, was first given
20 the world, Candi tire parties
we're among the plessurable incl
dents Of life among the early New
Orleans bellies and beaux.
And this is the old New Orleans
way: -Four cupfuls Of Louisiana
molasses, one tablespoonful Of but
ter, two cupfuls Of grsnulated
sugar, two tablespoonfuls Of vine
gar. one-half teaspoonful Of soda
and the juice Of one lemon. Boil un-
I'll the "hard-ball" stage and when
cool enough 20 handle pull, cut in
short pieces and twist.
Il was a treat 70 the children Of
an earlier generation 10 see the old
colored women going about with
their great salvers on which were
aid snowy napkins and rows upon
rows Of beautiful white candi tire.
These old women used TO sit in the
schoolyards and every day their
stores we're exhausted. whether they
sold molssscs candy, pralines, Ia
cole or mais or tactac.
La Cole. Mais and Tactac
la colleg An unfamiliar word If
you are Tar away from New Orleans
aud not IS commonly known here
now as In the old days. But even
today, II you come upon one Of the
old praline women sitting quietly at
a busy corner with her big basket
of homemade sweets, you viii see
some youngster exchanging his pen
MES for a certain pecan or peanut
rsndy-not prsline exactly, al
though it Is made Of boiled-down
brown sugar Cor molasses) and
suts--au oblong bar or cake which
usIf fills a neat little white paper
.sse. Nanny poured her hot candy
nto these narrow paper boxes,
New-York tribune., 1922-12-24
By Corinne Updesrog WeH,

by CoriHHe JPdegrdG " els
THEATRICAL gauze-that softly
transparent, lurinely atmos-
rheric material for so many years
sacred to the stage-has suddenly
defed the established order OF
things decorative and jumped over
the foOtlights TO settle down 70 do
mestic life in the important role Of
out-of-the-ordinary hangings for the
modern home.
No longer is this charming mate
rial TO appear under the sole man.
agement Of Mr.. Belasco and his Eel.
low wizards in the art Of creating
marvellous effects. And for various
excellent reasons. First, because
one cannot long withhold from
women anything that makes for
beauty, whether that beauty be ma.
terial or spiritual. Theatrical gauze,
used properly, is undeniably beau
tiful. Moreover. within its charm
ing folds II combines much Of the
spiritual with the material. While
It is not exactly the stuff that
dreams are made of IL is, literally,
the misty haze that hangs between
the orchestra and the gorgeous the
atrical setting sun--the shimmeg-
ing veil that lends perspective 20 the
seemingly distant property noun
tain range. Now ask you-could
any human woman forever keep her
hands of stuff with such alluring
possibilities as this?
Adaptable and Useful
In color theatrical gauze Is deep
ecru. IL Is exquisitely soft ana Pill
ant because of its loosely woven
mesh of fax-like threads. It's tex
ture makes Il admirable for drapery
and its color ideal for back
grounds. And this fascinating ma
terial is inexpensivel Il retaiIs for
from 35 to 45 cents a yard. accord
ing 20 the overhead Of the shop
where IL Is purchased. Moreover.
il is sufficiently wide 10 allow even
this low cost TO be cut right down
the middle
Another point in favor Of this
fabric for interiors Is It's adaptabil-
ity. II is as appropriate for the
New-York tribune., 1922-12-24
New Years Punch

AeW Btar's Dinntrs ano SupprrS
3alannen on Difftrtnt stalts
New Years Dinner
For ctr cos $3.50
Medley Frui up
Whipped Cream Crackers
Olives Celery ssted Almonds Currant Jelly
Crsss Roast Ducks Glazed Sweet Potatoes
Cresmed onions Apple Tart'
Dem-TGsse
New Years Dinner
For eight 5000
Chicken COnsOmme With Noodles
RadIshes Stuffed Olives CELERY
Roast Fresh Ham Oyster Dressing
CrabappIe Jelly Mashed Potatoes String Beans
salad Nodded in Tomato Jelly
Frozen Pudding Sponge Fingers
Demi.Tssse
Three Supper Parties
10, .,qat cost s775 For eight cost $3.50
Boutlon celery and s To%.,. GIN 1I!.'o. c.HAP''
Sailed Nuts Olives Southern Sandwiches
RAyisote Celery fec
Finger our Step" Punch BiSQus
h'cArOOn'
For eight eos. ss.se
Clam Broth with Whipped PimentO
Chicken salad s''''' Beaten IBIS Biscuits it's
Years. Puneh sunda
Two Daily Menus
BREAKFAST LUNCHEON
-" Jour- COST FI'O- For four, cost sf.s0
o,., OIAnsS SOoAeA' Vegetable MoekT Turtle Soup
Rrtter.d Toast Cr... Grape Juice HiEhbals
Baked Apples Fruit Rolls
DINNER
For Jour, cost sL75
BouIlon Crackers
Carrot an PeAn
Delmonlco Peach Meringue Padding
BREAKFAST
For four eost 90 For four, cost SII5
EEgsa a a Ro
spees)
Bo PruneW
seed Cookies
For foH, cost Sis5
Planked Hamburg Vegetables
ercres
FroIe Custar
New-York tribune., 1922-12-24
Frozen Plum Pudding

Prepare a rich boiled eustard
from one pint Of milk, a teaspoon
ful of cornstarch (moistened with
New-York tribune., 1922-12-24
Delicious Dishes, Old and New, EconOm
icaI Menus and Luxurious Dciica-
cies, if You Want Them

a little cold milk, y pinch Of salt
and FIVE egg yolks, beaten with ono
cupful Of sugar. Cook over hot
water and add three squares Of
melted unsweetened chocolate, stir
ring until smooth. Flavor with a
teaspoonful and a half Of vanilla
extract, chill and freeze slowly.
When The mixture begins 70 CONCEAL
aid a scant three-quarters Of a
pound Of mixed fruit, composed Of
seeded raisins and cdrrants boiled
until plump and drained, very finely
shredded citron. candied cherries and
chopped candied aprIcots.
Pour over the fruit enough
niaraschino cordial 20 cover and let
stand for several hours before add
ing 10 the cream. Continue 10
freeze until firm and smooth and
pack into an ornamental mold with
a water-tight cover. Bury in fee
and rock salt for two hours 20
ripen.
Coffee.ChOcolaie Frappe
Scald four cupfuls Of rich milk.
Melt two and a half squares Of un-
sweetened chocolate in one and a
half cupfuls Of strained, strong
coffee; blend with the milk. and add
one and a half cups Of sugar, a few
grains Of salt and half a teaspoon
each Of vanilla extract and ground
cinnamon. Cool, chill and freeze in
three parts salt to one Of cracked ice.
Serve in parfsit glasses, filling them
three-quarters full, and top with
mound composed Of stifiy whipped
cream, we'll sweetened and into
which has been stirred qusrtered
marshmallows, a little grated cocoa
nut and a few chopped black walnut
meats.
New-York tribune., 1922-12-24
Celery Canapes

The celery and tomato jelly can
apes are made by covering rounds
Of fried bread with q thin layer Cf
highly seasoned tomato jelly. On
this place two short pieces Of eurled
celery aud I'll the groove in the stalk
with a paste made from Roquefort
cheese. moistened with a little may
onnsise dressing and seasoned with
a few drops Of Worcestershire sauce.
A very delicious mock honey
syrup is made by boiling two cupfuls
Of sugar and three-qusrters Of a
eupful Of water for three minutes.
Then remove from the fire and add a
few drops Of vanilla extract and four
tablespoonfuls of strained honey.
Stir until the honey is dissolved and
cool.
New-York tribune., 1922-12-24
Dishes TO EnlivcD
Any Dinner Menu

Crab Ravigoio
Mix together one pound Of finely
faxed crab meat, one scant tea
New-York tribune., 1922-12-24
Egg and Lamb Specialties

The lamb souffle served for the
first days dinner is a very ssvory
and inexpensive dish. 1t may be
made either from cold neat or the
fresh meat, simmered until very
tender. Pass enough Of the cooked
lamb through the meat grinder TO
give one cupful and a half. Season
TO taste with salt, paprika and cell
New-York tribune., 1922-12-24
Cocoanut Pralines

Cocoanut pralines arc made with
white sugar In place Of the brown
and freshly grated eocoanut, instead
of the pecans. Almond pralines are
almonds separately incrusted with
sugar. Ike our glact nuts.