davidaulloa/AmericanStories huggingface dataset:
The New York herald., 1922-05-04
T0-day's Radio Program
(Tune to $50 Meters)

Weaver. Dialect recitation. Base
ball in Little ITALY," r. a. Daily. Mr..
Hayner. Barytone solos, (a) For
YOU" Montague, CD believe Me If
All Those Endearing Young Charms"
Gold English). Mr. Fogarty. Ballyhoo.
Can You Tame Wild Women"
Frank L. Purcell and Thomas S. Nor
ris. Orchestra. Gypsy Dance" from
suite by Ed. German. Rensselaer, Poly
technic Institute Students Orchestra.
station wGI. Medford Hillside,
Mass.
(Amrad.)
1880 p. M.-Bedtime story for the chill
dren, The Story Of Polly Wog."
read by Miss Eunice L. Randall.
900 p. M-Charles r. Atkinson pre-
sents Shields famous speech on
Irish Aliens" also Success" (Bay-
ard Taylor.)
$50 P. M.--Miriam NJ. Brown. man
dolin selections. overture, Northern
Lights" (WeidO, intermezzo from
"Cavalleria Rusticana" (MascagnD
Violin selections. "Cavatina" (Bohm)
from "The Canebrake" (Cardiner)
Helen d. Higgins piano accompanist.
s AS p. M.-Bohemian Trio. Miss Marie
Zelezny, violin: Miss Florence Colby,
cello; Miss Marie Synott. piano. Sc
lections: Souvenir (Drdla). Miss
Zelezny. accompanied by Miss Colby
and Miss Synott; melody in + (Ru-
binstein). Miss Colby, accompanied by
Miss Synott: "Ride of the Vall<yries, !"
Miss Synott; Sextet from Lucia"
trio. James Myers in selected songs,
accompanied by Bohemian Trio.
Westinghouse
;oo p. M--"Why Every Automobile
Owner Should Insure" Harry C. Gil
christ, manager American Casualty
Company, Pittsburgh Pa.
$3.50 p. M.-Vocal and Instrumental Sc
lections by led. Mcfarland, tenor !:
Earl Truxell pianist, and Charles
Ray, harmonica.
Station WBz, Springfield.
(Westinghouse.)
S 100 p. M.-sadye Schneider. soprano ;
Ethel Cohen, pianist Melody -Four
Quartet. Deus Duquette," by John y.
Duquette. tenor: Alfred Willette
barytone Hector Gendreau. second
tenor: Mrs. Homer l.. Duquette.
pianist.
station wvP. Fort Wood, N. Y. c.
(Signal Corps, Y. S. NJ
Tune to 1.450 meters.
$3.50 r. M.-MusicaI selections.
s $50 p. M.--lnstruction In radio.
0 100 =. M.-Concert under the direction
of William knabe Company.
The New York herald., 1922-05-04
CHARGES NEW YORK
COMPANY ROBBED
Smoot Opposes Protection OF
Chemical Concern Having
900 p. C. War Profits.

WAsuINGToN. May S.--Chsrges that
the Roessler Haslacher Chemical Com
pany OF New York, formerly German
owned concern, made "unconscionable"
profits during the war. were made to-
cay in the Senate by Senator Smoot
(Utah), Republican. during a debate as
to whether the company should receive
tariff protection of 10 per cent ad
valorem on its production or cyanide.
"Robbery--if you please-for that's
the only way to characterize the profits"
declared Senator Smoot.
Both he and Chairman McCumber of
the Finance Committee conceded that the
company had monopoly of the produc-
tion of cyanide in the United States and
was the sole agent of the German cya-
nide cartel. but they argued for the 10
per cent. duty proposed by the commit
tee on the ground that without it the in
dustry in this country would be de-
stroyed and Germany and Canada would
control the American market.
Senator Smoot said that IL the Amer
ican industry were ruined Germany
would drive the Canadian company out
of business and then make the Amer
lean users Of cyanide pay dearly, as they
had made users of other products pay
under similar circumstances in the past.
Senator Frelinghuysen (Rep., n. J) de-
clared the company was now American
owned.
Reading from official records of the
Alien Property Custodian. Senator Pitt
man (Dem.. New said the company
had made profits as high as 900 per
cent. and that one of its subsidiaries,
the Niagara Electric Chemical Company,
had made even higher profits. He
charged that some Republican Senators
10 ant ,i- NM tn
get protection for monopolies in their
own States.
Senator Pittman also asserted that the
10 per cent. duty proposed would not
keep out German imports, but would
shut out from the country cyanide made
by an American owned company with a
plant at Niagara Falls, Ont.
The New York herald., 1922-05-04
Station WIZ, Newark.
(Westinghotlse.


Musical program every hour from IL
A. NJ. to 8 p. NJ. on the hour.
Weather forecast IL NJ, 1, 6 and
II :O1 p. NJ
Shipping news 2 :o5 p. NJ.
Official Arlington time 10 :52 P. M.
Agricultural reports. daily, IL NJ and
p. M.
Final baseball scores every evening
at p. M.
Program changes announced by radio
telephone.
700 p. M-"Jack Rabbit Stories" by
David Cory.
1880 P. M.-"Chinese Gordon" by Col
II. G. Prout, second in command Of
Gordons i'll fated expedition.
s 100 p. M.--Concert, Columbia Univer-
sity Glee Club.
s 80 P. M.-Concert by Ralph w. Tag,
barytone Miss Isabel Sprigg. accom-
panist. Program: Prologue from
"Pagliacci," Leoncavallo The Seek
ers." Ralph w. Tag; For a That
and a That" poem by Burns. music
by Ralph w. Tag; "Gunga Din
poem by Kipling Music by Ralph w.
Tag; young Tom o. Devon" Ken
nedy.
100 p. M.-Recital by Miss Lucille Col
lette, violinist Miss Hoffman. paniste,
courtesy of Ed. G. Simon.
9:45 p. M.-Piano recital by Ralph
Reichenthal. recording artist. Pro-
gram: "Persianna," White; Cana
dian Capers." chandler-white-
Cohen: Moon River" Lee David ;
Goodbye Shanghai" Meyer; kit
ten on the Keys" Confrey; "ha-lu-a,"
Kern.
The New York herald., 1922-05-04
STONEHAM TO FACE
DER INQUIRY AGAIN
Continued from First Page.

ham. when told of the affidavit. accused
Mr. Blumenthal of endeavoring to OBJ
tain publicity In the newspapers at the
expense OF Mr.. Stoneham. He said:
Mr.. Blumenthal was asked to pro-
duce one man who could give evidence
accepta BILE i'm a court of law connecting
Mr. Ston cham with DER (: Co. as a
partner and failed to do ii. This affi-
davit simply tells what somebody not
connected with Mr. Stoneham told some
body else about Mr.. Stoncham. The
thing is an absolute lie.
Does it seem reasonable that Mr..
Stoneham. after twenty-five years of
success in his own firm should go out
of business and put his affairs in the
custody of some one else?"
The New York herald., 1922-05-04
WON'T PROSECUTE WIFE.

Mrs Grace de Nollle, wife OF William
DO Noille. police reserve sergeant,
living at 124 East 120th street was
discharged by Magistrate Sweeter IN
tie Harlem court yesterday when her
husband told The Magistrate she had
not intended to shoot him and that
he did not want TO press the charge.
He got bullet in the shoulder cary
on Monday morning, shortly after he
returned hom from four hours Of patrol
duty
The New York herald., 1922-05-04
CHANGE OF VENUE REFUSED.

Efforts by Emil J. Stehli of Bayville,
L. l., to retain a strip of beach front
of fifteen acres and valued at about
$4,000 an acre. against the claim of the
town of Oyster Bay. was yesterday
denied change OF venue from Nassau
county in Brooklyn Supreme Court by
Justice Frank s. Cannon, Jr.
New-York tribune., 1922-02-19
"Atter that," said the man,
Its not the mules fault"

Blame for injury depends on
how much chance the victim
had to make himself safe.
"The first time a mule kicks
me" said a wise man, cts the
mules fault. 1fit happens again.
it's my fault.''
A good many people are stav-
ing within kicking distance of
tea or coffee, who have had q
chance to know better.
They have learned that tea
or coffee at night keeps them
awake. They know it whips up
the nerves. They know what
medical opinion has so often said
about the effect of the drug ele-
ment in tea and coffee upon the
nervous system-and how indi-
gestion, headaches, high blood
pressure and various ills 80 often
follow the use of tea or coffee
Knowing this, they fail to keep
out OF the way. Where does the
New-York tribune., 1922-02-19
Chicken a la Liberty

Cook two four-pound fricasseeing
fowls in water to cover and add a
few chopped celery tops, a bayleaf
and sliced onion to the water in
which they are cooked. When very
tender, remove from the fire and let
cool in the water in which they have
cooked. Remove the meat from the
bones, cut in dice and blend with half
a pound of sauted mushroom caps,
one cupful of diced asparagus tips,
four tablespoonfuls Of chopped par
sley and three canned pimentos, cut
in short strips. Sprinkle with salt,
celery salt and paprika and moisten
with seasoned white sauce. Heat
New-York tribune., 1922-02-19
ties Both Simple and Elaborate for Washngons Birda

lnclose the portion in lettuce cup
and top with tablespoonful of
Thousand Island dressing. This
salad with hot chicken patties is par
ticularly good.
For the "Stars and Stripes fruit
cup serve the fruit puree in orange
baskets and tie tiny American flag
to the handle with tri-colored rib
bons. Any combination of season
able fruit may be used.
In cooking the Martha Washing
ton sweetbreads. prepare them in the
usual way, then sprinkle with salt
and paprika and egg and bread
crumb them. Dot each libcrally with
bacon fat and set in a very hot oven
to crisp over. Then reduce the heat
and bake until cooked. Serve gar
nished with crisp bacon rolls.
Cakes a la HatcIlcl
An extremely pretty idea is to bake
New-York tribune., 1922-02-19
An Oldtimc Salad

To prepare the Colonial crullers.
make your favorite cruler recipe.
Cut in small rounds and place a
tablespoonful of orange marmalade
in the center Of each. Round up,
covering the conserve, and shape
like doughnuts. Fry in deep hot fat
and roll while warm in mixture Of
powdered sugar and ground cinna-
mon.
Picked oyster salad was another
oldtimc dainty and housewives
treasured their recipes for the
savory pickle that was used. For
eight portions of salad allow thirty
two oysters. Drain the shelish and
scald in a mixture composed Of one
cupful eacl, Of oyster liquor and one
of tarragon vinegar. Ada also one
slice of onion, q chopped stalk Of
celery and spice bag containing
twelve whole cloves. half stick of
broken cinnamon, half baylcaf, six
blades of mace. quarter of a nut
meg and four allspice Remove
from the fire the instant that the
edges of the oysters arc curlcd, skim
and let stand in the pickle over
night. When ready to make the
salad, drain the shclfsh and place
four as a portion on bed of finely
chopped cabbage and green peppers.
New-York tribune., 1922-02-19

Have ready thicl: boiled custard,
made from two cupfuls Of scaldcd
milk, half cupful Of sugar, the
yolks Of three eggs and few grains
Of salt. Stir in the nut mixture
while hot, then cool again. Chill on
the ice, fold in one cupful Of heavy
cream, whipped solid, a generous
half tablespoonful Of vanilla extract
and six drops Of sweet almond eX-
tract. Freeze slowly, using three
parts ice to ono Of rock salt. When
firm. rcpacl in individual fancy
boxes and pack in a large lard pail
with q water-tight cover Place
paraffine paper between the boxes,
adjust the cover and bury in ice and
rcck salt until ready to serve.
New-York tribune., 1922-02-19

cake and pudding, with highly
swectcned preserved fruit and sugar
IN large amounts on cooked cereals,
almost always suffer eventually
from Indigestion. Persons of active
habits and good digestion may add
sweets to their foods as they please
without Inconvenience.
From gastronomic point of view
it seems also that in the average
American kitchen sugar is used
with too many kinds of food, with a
consequent loss of variety and pi-
quancy Of flavor in the different
dishes. Consider its use as YOU
New-York tribune., 1922-02-19

the processes Of sugar refning) To
secure whitencss the sugar syrup is
passed through fresh charcoal
which removes practically all of the
color. After several lots have gone
through the filter the syrup which
follows does not give up as much Of
its color as did the first batch-thc
degree of BROWNIES is determined
IN part by the freshness Of the filter.
BY chemical analyses, granulated
sugar shows 99.S per cent cane
sugar, O.2 per cent other sugars, no
water and no mineral salts, while
the dark brown product shows 50
per cent cane sugar, rs per cent
fruit sugars, 6 per cent water, 9 per
cent of mineral salts and 2.5 per
cent of organic matter.
The fact that Sugar is sweet"
and delightful for favoring, etc., is
only the beginning Of the story. 1t
is wholesome when consumed with
due regard to common sense and re-
straint in eating, and possesses a
high energy and heat value, and in
times of great exertion or exhaust
ing labor the rapidity with which
it is assimilated lessons fatigue.
Use 1t Wisely and Well
People living an indoor life who
indulge in generous servings of pie,
(Iestcd and endorsed By The T,ib-
uJe TuSfjt7ite)
New-York tribune., 1922-02-19


would rare sauce-use it with dis
cretion and forethought. The rich
flavor of brown sugar should not be
masked under artificial favorings-
use it to lend distinction to sweet
potatoes, spicy baked ham, mince
meat, apple sauce, picked vegeta-
bles and especially for delicious
cakes. icing, filling, candies and to
spread on the kiddies' bread. Re-
member, too, that brown sugar will
add to the nutty flavor of your
breakfast cereal, and the palest
cornstarch pudding will be a better
pudding for the added brown,
New-York tribune., 1922-02-19

sugar chose No. s as a second. The
five women who indicated No. 8 q.
first choice we're varied in opinion
about the dark: some Of them felt
that the latter was too strong for
general use and baking; others pre-.
1crred it for sweetcnng and pick
ling and special uses. but No. 8 re.
manned their first choice. Only one
out Of the thirteen admitted that
she used the dark but little. Onl,
two women declared that they would
ever consider using the pale-faced ID
No. 6. This sugar, the majority felt
was neither white nor brown-it
lacked the crystalline qualities of
cranulated and the flavor and mo-
lasses characteristics of the brown.
1T this survey can be considered
as indicative Of the way women feel
about the brown sugar question, the
results show that brown sugar is in
demand now for the uses which
made it famous in previous wears
and that lighter brown sugar is also
popular for a secondary use in bak-
ing and canning.
Chemical Differences
What are the characteristics Of
brown sugar which make it so dc.
llghtful for pancakes, as a spread
tor bread and for general cooking
purposes? Why is it desirable for
canning, flavoring, baking. CANDY
making, etc? Instead of being
mined somewhere" as is common
belief about dark sugar (accordjnp
TO one sugar man with a sense Of
humor), the brown product is the
soft sugar made at a low tenpera-
ture and retaining some of the mo-
lasses qualities, such as the acid of
'he cane and the taste Of the fruitv
sugars and caramelization. More
moisture remains i'll this sugar, as
does also coloring matter from the
natural source. while the white
eranulated crystals are made at a
much higher temperature, are hard
eT' dissolve less easily, and the acids
'rulo sugars and practically all the
moisture are removed. White sugar
is just sucrose.
Inc color question is determined
largely by the charcoal filter Zone Of
New-York tribune., 1922-02-19
MaketheH Holiday Cay WithDnners
Teas, Luncheons and Suppers-
Plans for Six to Twenty People

with cocktail sauce, rather high
ly seasoned. and serve very cold.
Pieces of shrimp may also be
added.
Fer the Mount Vernon ice cream
cake. bake sheets Of angel cake and
put together with filling Of maple
bisque cream. Do not have The ice
cream frozen too hard, but so that
it will spread. Cut in squares and
cover with sweetened whipped
cream, favored with strong strained
coffee. This is a dessert that was
often served at Mount Vernon.
New-York tribune., 1922-02-19
Decorations in Keeping

Table decorations, besides the
favoritc cherries and hatchets, may
include any suggestions of the pa
triotic colors or the Colonial colors
f blue and buff. Place cards, tiny
Hags. silhouettes Of George and
Martha. miniatures of Mount Yer
non. aud generous use Of baybcrry
candies will carry cut the spirit of
he holiday. The use of glass. brass
and silver candlcsticks viii add to
the Colonial atmosphere of your
house for the occasion.
For the cocktails q Ia mere Ondi-
dual rule'. place in a chilled cock
all glass two tiny raw oysters. two
elams and fcw bits of cooked
lobster and crab meat. Dress
New-York tribune., 1922-02-19
Dishes Which Originated in Colonial
Days and Some That Are New.
Do Honor to the Occasion

the center Of each a bit of walnut !;
place on each plate three tablespoon
fuls Of shredded white lettuce and a
tiny stalk Of leaved, heart celery in
the shape Of small tree in the
center. Set the cherries among the
leaves, rs though growing, and
sprinkle the base Of the celery with
chopped crcss. Dress with French
fruit salad dressing and serve
garnished with two tiny balls Of
cream cheese, busted with paprika.
New-York tribune., 1922-02-19

chocolate-together with sandwiches
which arc said to have been famous
at Mount Vernon, a patriotic punch,
and Bunker Hill ices give a very
patriotic flavor to the menus sug-
gested for entertaining on Fcbru-
airy %.
Celebrations Of American holidays
are not so elaborate as in former
years, and the parties suggested here
are planned with that in mind-a
suggestive note in decorations viii
carry the thought of the day,
New-York tribune., 1922-02-19
Patriotic Punch

Place in a large bowl one pint Of
cold tea, half can Of shredded pine
apple, three sliced lemons, a broken
stick Of cinnamon and four whole
cloves. Add about one large cupful
Of sugar and stand the mixture on
the ice to chill and ripen. When
ready to make the beverage, stir in
two oranges, cut in bits, one small
bottle of Maraschino cherries, one
quart Of chilled ginger ale and two
quarts Of carbonated water. Pour
slowly over a block Of ice that has
been placed in a punch bowl. Re-
move the cinnamon and cloves be-
fore serving.
New-York tribune., 1922-02-19
By Virginia Garter Lee

TIME shadow Of the famous
! cluster of cherries and tiny
silver hatchet influences the
entire month of February and
should be Incorporated in the plans
Of any hostess. whether her schemes
0e for simple home parties or more
festive and elaborate dinners for
varied numbers of guests.
Suggestions are given this week
for celebrations for the holiday it
self and include dinners, suppers,
fridge luncheons and afternoon teas
or receptions, serving many old-tme
Gishcs which had their origin in
colonial days.
In planning the menus especial
care has been taken so that the ma
jority of the dishes can be prepared
in advance Of the party, thus leav-
ing the cooking of perhaps the main
dish only to the actual occasion of
he party.
All of the frozen desserts are
home made, which materially lessons
heir cost, and when they are not to
be served in shcrbet cups or parfait
glasses they may be nodded in small
ornamental cases, wrapped in paraf-
line paper and laid in a large pail
With watertisht cover. Bury the
Pail in ice ard rock salt and they
viii be ready to handle at the time
If service and at much less cost than
+ you had tc buy them already pre-
nlrcd
New-York tribune., 1922-02-19
a Craze for tho New

Thirty or forty years ago the
only brown sugar to be had was the
open-kettle product of the Southern
+ plantations. it was moist and
delicious and was refined from the
raw sugar by simple methods. which
have since been modernized in the
present-day retincrics. About 1890
large, commercial sugar rehncrjes
camc into existence and immediately
called upon the planters for their
raw sugar supply. This solved the
refining and marketing problem for
the planters and they were clad to
sell their raw sugar, keeping little
or none for refining by the old
process into the once popular brown
sugar.
Then followed the growing craze
for white sugar, white flour and, in
general, highly refined foc2 products.
Like many new movements it was
rather overdonc at the outset.
People forgot the wholesome quail
ties of -four ground from the
whole grain and preferred the
bleachod product, which had newly
appeared; they were just as anxious
to try the new. white, hard-crvstal
sugar. and the demand for it grew as
the demand for the brown lessooed
The wrong belief that brown SUGAR
was the same as raw, unrefned
sugar became common as the popu-
larity of the reiiner's sugars erew
The World War, with its scarcity
OF food products, awakened lik-
ing for simple, natural foods. such
as the whole wheat -four and corn
meal products, and a proper appre-
ciatlon of all forms Of sugar. Later
when the refiners We're gradually
getting back to normal status and
we're sounding out the market for
demands as to this and that kind of
heir products, the question of mar
letlng brown sugar arose again.
New-York tribune., 1922-02-19
Mount Vernon Sandwiches
Bunker Hill Ices

Cut sixty narshmallows into quar-
ters and two-thirds of a cupful Of
Maraschino cherries into thin slices.
Pour over six tablespoonful of ths
cherry syrup and let stand for three
hours. Cook one and a third cupfuls
OF sugar to caramel, add one and =
third cupfuls of boiling water grad
ually, and stir until the caramel is
dissolved. Stir in four tablespoon
fuls Of sugar and, when melted. pour
boiling hot on the stitf1y whipped
white of two eggs. beating steadily.
When cold, add the marshmallows,
the cherries and the syrup in which
they have soaked and fold in three
cupfuls of heavy cream. whipped
solid. Turn into small Grur7-shaped
boxes, pack in a lard pail with a
water-tlght cover and freeze as for
the praline cream.
New-York tribune., 1922-02-19
PraIinc Cream

Put half a cupful Of sugar into =
small pan and stir constantly over q
moderate heat until melted to a
syrup bit darker than maple
syrup. Add two-thirds of cupful
Of chopped pecan meats and turn
into a lightly buttercd pan. Cool,
pound and pass through a stlaincr.
New-York tribune., 1922-02-19
What Do Women Vani?

Into the Institute recently came
a representative of a large Ameri-
can refinery asking if women still
wanted brown sugar. Did house
Keepers want the old style, dark
New-York tribune., 1922-02-19
The Proda Brown Sugar. Welcomed Back to Modern Kitchens

brown sugar, the medium light or
pale creamy yellow, or all three
or were they welded to the eranu-
Iatcd, and 10 longer dcsirous of
brown sugar.
AS 4 mutual service to both the
women readers and the refiners the
institute sent out twenty letters to
nome economies experts, practical
cooks and other women who arc in
close touch with large numbers of
housekcepers. Along with each lct-
ter went three samples Of brown
sugar, numbered according to their
de2fce OF refinement, as No. G, No. g
and No. II, the latter being the
moist, dark brown product, recalinc,
days CT long ago when the OK coal
range was made to give forth mar
Velous creations of brown SUGAR
sweetness. No. 8 was several do
erees lighter than No. II, and No. &
so pale q tan that it was almost
white.
The questions asked in the letters
were; "Do you want to buy brown
sDsar' and if so for what purpose
90 you use it mosYly?' (Which Of
the three inclosed sugars do you pro
teri? ""ould you use q lighter
blend, more delicate brown, for pan-
cakes, waf'ics, etc, as spread for
children's bread if it were avail
able y "Do you think that there is
sufficient. difference between Nos. 6
and to create any demand for both
of them, and, if not, which one would
YOU prefer, if either, or does the old
fashioned brown sugar completely
meet Your needs?"
New-York tribune., 1922-02-19
a Sugar Questionnaire

B
were returned with full and inter.
estlng answers. Eight of the cor.
respondents voted in favor of No
II 'the dark-brown sugar. as pre-
lerfed by them; the other five de-
clded III favor Of No. (the next
darkest. Among the dark brown
ocvolees were those who valued if
Tor use in making pickles, mince-
meat hard sauce for puddincs.
breakfast cereals, syrups, CANDY
baking, especially ginger cakes.
spice cakes, gingerbread. ETC.; for
baking apples and sweet potatoes
for making icing, f1avoring lighter
cakes, etc
Strong were the beliefs in the
dark product. "The old-fashioned
or'~n sugar meets all of my needs:
tie lighter ones wouldn't give that
NICE 'caramelly' look l like" wrote
one woman. Another famous cool,
wrote: 1--WE prefer the dark brown
In the time of my childhood, in the
COS, we always used soft, moist
sugars like No. s and No. 8, for gen.
cral use and the darkest product for
['avorlng and as sweet We should
be glad to get it again.
Nearly all who preferred tho dark
New-York tribune., 1922-02-19
Cherry Tree Salad

Arrange the salad in individual
portions as follows Drain six
Maraschino cherries and insert in