davidaulloa/AmericanStories huggingface dataset:
Twin city review. [volume] (Champaign, Ill.) 19??-1929, 1922-04-21

Support for the union label, shop
card and working button gives all
trades unionists at least look at the
sunny side of life.
Twin city review. [volume] (Champaign, Ill.) 19??-1929, 1922-04-21
Switehmen orraniza

:, buffalo, N. Y.-The Switchmen's
2mon OF North America has issued
2 Tna no, Tor new locals in Yoakum,
Falls, MINI. y y '''i
Twin city review. [volume] (Champaign, Ill.) 19??-1929, 1922-04-21
Job work at The Review.

WANTED-Pupils for course IN
Newspaper Writing. Private anu
class Instructions in theory and prae-
tice. Information, Champaign Com
mercial College
Twin city review. [volume] (Champaign, Ill.) 19??-1929, 1922-04-21
BIGGEST MINE
OWNER DICTATES
GUNMAN POLICY
WALL STREET AND STEEL
TRUST HAPPY, q

!. THE ruling on the coal strike {.
: situation, which greatly pleased {.
|. Wall Street, came from Federal /.
: Judge McClintic, Of Charleston, .
: w. Va, in an injunction grant :
: ed temporarily restraining /.
; United Mine Workers of Ameri- /.
: ca from further attempting to {.
: organize non-union districts of t.
: West Virginia and Kentucky. .
I. The test colonies were also or t.
: dered to disband. This decis- .
I. ion, more of which undoubtedly /.
!. will be heard, followed the news .
|. of the slowing down of steel .
: production owing to the unex- :
: pected Roadway that has been .
!. made in organizing the nom .
!. union miners" .
: This paragraph is from .
: routine news dispatch sent out .
!. of New York by r. L. Barnum, 4.
: one of the best known Wall .
!. Street OBSERVATION-DISCLOSURES .
!. ington Daily News. +.
Twin city review. [volume] (Champaign, Ill.) 19??-1929, 1922-04-21

Buy union made bread.
Twin city review. [volume] (Champaign, Ill.) 19??-1929, 1922-04-21

Read next weeks Review.
New-York tribune., 1922-03-26

per dish have ready one pound of
beef sliced thin in strips about two
inches long and half an inch wide;
one cupful of onion peeled and sliced
from end to end, three good green
peppers sliced in strips about two
inches long.
First scar the meat we'll in very
hot frying pan and remove to a
plate. Next fry the onions for two
minutes, add the green peppers and
meat and pour over this one cupful
OF water, into which has been mixed
two teaspoonfuls of cornstarch and
three tablespoonful Of soy. When
this gravy thickens the cooking is
finished. The peppers should still
be crisp when served.
Fried Rice
Fried ice requires three-fourths
of cup of dry rice, one-half cupful
of lean ham, diced very small, and
two tablespoonfuls of soy. Wash the
rice until the water is clear. Put in
pan with two quarts of cold water
and two teaspoonfuls of salt, and
cook until the grains will easily mash
with silver fork. Then pour into
wire strainer and hold it under the
hot water faucet, Drain il in the
strSi,:e-.
Place three tablespoonfuls of '.ook-
ing fat In frying pan, and when
hot add the diced ham and fry for
hve p'inrtes. Add the rice and fry
New-York tribune., 1922-03-26
ggs Served Many Ways Replace Meat Dishes in Spring Me
Is Added Without Loss Il
Nutrition When This Food
Substitutes for Meat

twenty-four hours before they are
served. Hard boil, cut in halves and
remove the yolks. Mash finely and
add for each six eggs two minced
canned pimentos, three tablespoon
fuls Of chopped parsley, three table
spoonfuls of minced or ground
cooked ham, and sufficient chutney
to moisten. Pack into the egg
whites and place in spiced picking
vinegar for twelve hours. When
ready to serve reheat in the vinegar
over hot water, drain and place on
bed of steamed rice. Pour over
rich brown sauce, favored with
curry. Leftover meat or chicken
gravy is excellent to use for the
sauce with q seasoning of curry
powder.
New-York tribune., 1922-03-26
thoroughly. Serve this with the beef
and peppers-in side dish,
Chicken Chow Mein

Chicken Chow Mein
The most important dish of the
dinner-chow mein-requires one
half cupful of bamboo shoots sliced
in very thin strips, three-quarters of
cupful of water chestnuts peeled
and sliced very thin, one cupful of
celery cut fine, one-quarter of
pound of blanched almonds, one cup
full soaked and diced dried mush-
rooms, one-half cupful of diced
chicken meat, two cupfuls of chicken
stock and one pound of fried noodles.
Place one cupful of the stock, the
celery, mushrooms and bamboo in
large frying pan and let cook for
ten minutes. Next add the chicken
and water chestnuts and pour over
this the other half cup of stock with
three teaspoonfuls Of corn starch
and teaspoonful of salt. Season
to taste and let the mixture cook
five minutes longer. Just before
serving stir into the mixture the
almonds. Place the noodles in q
deep, covered serving dish and pour
the cooked mixture over them.
Serve piping hot.
The cakes and mixed preserves
are served together, and after them
the candies. Only a few pieces of
the preserves should be served as q
portion, for they are very rich.
Shop in Chinatown
If you serve the dinner as
planned the following list will be
of assistance in shopping: Half a
pound of dried mushrooms. one
small jar of soy sauce, one can best
bamboo, one pound of fried noodles,
one jar of kumquats, or mixed pre-
serves, a tin of Chinese candies-or
enough to serve the six guests.
If the Chinese grocer cannot sup
New-York tribune., 1922-03-26
Cook Eggs Carefully and Serve Them
Piping Hot With Fresh Vege-
tables, Crisp Salad or Fruit

really a cheaper purchase than the
better cuts of meat, to say nothing
of their hygienic value in planning
the early spring menus. These should
be decidedly lighter in character
than the past winter ones. Cook your
egg dishes carefully, serve them
piping hot with fresh vegetable or
crisp salad, and ten 20 one the fam
lily will not miss the customary meat
course.
Many oldtime favorites like Span
ish omelet, eggs la goldenrod,
cheese and egg custard, scrambled
eggs with vegetables and kindred
dishes are not mentioned here. Most
Of these, however, have already been
published in the Institute pages, and
[ shall be very glad to send them to
any housewife who may desire them.
To prepare the rice and pimento
omelet have ready one large cupful
of cooked rice. Add one minced
canned pimento, salt to taste, one
tablespoonful Of shredded parsley
and the beaten yolks of four eggs.
Fold in the stiffly whipped egg
whites, with extra salt, if desired.
and turn into creased omelet pan.
Cook slowly, and when we'll. risen
fold over into a half circle, tilt the
pan to cook through the center and
serve inverted on hot platter. This
omelet may be baked also.
Egg and Olive Canapes
For the egg and olive canapes
hard-boil two eggs, and after she'll
ing cut in tiny dice. Chop also eight
stuffed olives, mix with the eggs and
add half cupful Of shredded cress.
one teaspoonful Of French mustard,
three tablespoonful of salad oil, half
tablespoonful Of minced chives and
teaspoonful of lemon juice. Spread
on slices of brown bread that have
New-York tribune., 1922-03-26

Joyed on our tables, a very simple
Chinese dinner is suggested, which
may be prepared and served at
home for six people.
Mushroom Soup
Omelette
Beef with Green Peppers Fried Rice
Chicken Chow Mein
Mixed Preserves Almond Cakes
Chinese Candies Tea
To make the soup soak a cupfu]
of dried mushrooms in water for
three hours, drain, remove hard
stems and dice into tiny cubes. Re-
move the breast meat from chicken
and dice it. When three pints of
chicken stock is boiling add the
mushrooms and let boil for thirty
minutes. Ten minutes before serv-
ing add the chicken meat and season
to taste.
The omelette requires six eggs,
one-half cupful of boiled noodles,
one tablespoonful of chopped chives
and pinch of salt. Beat the eggs,
add three tablespoonfuls of water,
the chives, salt and noodles. Beat
all together. Fry in a we'll creased
pan in cakes, using two Tablespoons
fuls Of the mixture to cake. Turn
but once. Serve in a bowl with a
sauce made by boiling one cupful
of water with two teaspoonfuls Of
cornstarch and three tablespoonful
of soy.
New-York tribune., 1922-03-26
Egg Club Sandwiches

Use hot, buttered slices of whole
wheat bread toast, and for the filing
for each sandwich two broiled slices
Of crisp bacon, thin layer of
tomato jelly, poached egg and two
crisp lettuce leaves dipped in
chopped mustard pickles. This COM
bination filling will be found de-
licious. Add the poached egg last
and serve quickly.
Curried Stuffed Eggs With Rice
The eggs should be prepared
New-York tribune., 1922-03-26
By Virginia Carter Lee

TN COOKING egg dishes, no mat
ter what is the method Of prepa-
ration, one fact is of paramount
Importance namely, that they
should be subjected to only a moder-
ate degree of heat. This is neces-
sary because the principal constitu-
ent of the egg is albumin, and the
proper temperature for cooking al
bumin is from 100 to ISo degrees F.
Eggs cooked at this temperature
will be found tender, soft and jelly
like and very easily digested, while
those cooked at 212 degrees, or even
higher, will be firm, tough, very
hard to digest, and frequently, when
prepared in the form of custard or
scrambled, they will separate into a
watery form of "curds and whey"
In the menus for the coming week
eggs in the form of very substantial
dishes and meat substitutes are
largely used, and in the majority of
desserts and hot breads they are also
introduced, thereby adding to their
nutritive value.
You will notice in the menus that
only one "meat dinner" is used dur
ing the week. In fact, the steak for
Sundays dinner is the only meat
purchase, save for a bit of ham and
bacon, utilized as breakfast relishes.
This may seem to many as a super
abundance of eggs, but with a judi
cious use of fish, vegetables, salads
and fruits the menus will be found
pleasantly varied.
Spring Use of Eggs
With strictly fresh eggs selling at
IS cents dozen or less thew are
New-York tribune., 1922-03-26
Frozen Marion Custard

Prepare rich boiled custard from
pint of milk, one rounding table
spoonful of cornstarch, moistened
with little cold milk, two eggs,
half a cupful of sugar and a quar-
ter Of a teaspoonful of salt. When
the mixture has thickened and
cooked over hot water for seven min
utes remove from the fire, cool and
favor with a scant teaspoonful Of
vanilla extract. Chill and fold in
New-York tribune., 1922-03-26
Surprise Eggs a la Plat

Cut into tiny dice sufficient cooked
potato, par-boiled celery and onion
to fill one cup in combination and
add half a minced green pepper and
eight mushroom caps cut in pieces
and peeled. Saute the ingredients
until lightly Drowned in hot bacon
fat and stir in four lightly beaten
eggs. Stir until well mixed over a
very moderate heat, then turn into
a baking dish and run under the
flame of the gas range to brown
over. Merely mix the eggs in at
first or they will be overlooked.
Serve in the baking dish.
New-York tribune., 1922-03-26

to make 1t a cheerful place, or if it
IS stingy amount), light colors
should predominant in walls, wood
work and furniture. A kitchen fin
lshed in stained oak or varnished
pine, like the remainder of the
house, is unnecessarily monotonous.
Dlfferentiate it from the other
rooms in color scheme and atmos-
phere! Light colors are not only
cheering and restful, but have the
further advantage of rejecting and
distributing the light so that there
are no dark corners.
If your kitchen has a northern
exposure, remember that yellow and
cream color are warm, at the same
time two of the best possible tints
tor light distribution. Add to these
brief curtains Of yellow and white
checked gingham, or sheer swiss, or
no curtains at all--just a gayly-
painted window shade-and YOU
have the lightest kitchen imagin-
able. Dark furniture in such set
Ting would be unthinkable--paint
the old chairs and table white (easy
enough to do with directions on the
cans to be bought at the 1O-cent
store); do the same thing with cup
board doors and their interiors, pam
try shelves and the woodwork-then
defy gloom Of any sort!
New-York tribune., 1922-03-26
By Florence r. Brobeck

A DARK, gloomy kitchen, with
dull, drab furniture, indiffer
ent walls and mysterious corners
under the sink and table, makes an
excellent camping ground for great
armies Of Little Glooms. In such
kitchen these dark brown and
black hordes assemble, and at mo-
ments when cake freshly taken
from the oven chooses to fall, when
your favorite glass bowl rolls into
the sink and breaks, or your best
stewpan scorches-then, then the
Glooms descend upon you and joy
is no more!
One of the solutions to such a
sad state of affairs is more light.
Even the cake has a better chance
of behaving properly, for with plen
ty of light over workable and
stove you can mix correctly and
read the oven thermometer with ac-
+ curate eye. Light, especially sun
shine, is a natural dispeller of
gloom and both daylight and good
artificial lighting facilities are i'm
portant to successful kitchen ac-
tivities.
Consider Daylight Possibilities
Windows in the kitchen have 81
double function--to admit light and
provide for good ventilation. The
arrangement which will be most an
preciated is that which provides the
best diffusion Of light and the best
circulation Of air with the least
amount Of glass space. For while
1t is poor economy to have too few
windows, it is also poor economy to
have too many. (Wall space is
New-York tribune., 1922-03-26
A Real Chinese Dinner May Be Served in
Any Home, but 1t Requires Special Marketing
By Mildred Wells
IN ORDER to have a Chinese G

IN ORDER to have a Chinese din
ner, you must first "catch YOUR
foods" which means going on
a shopping tour to Chinatown. If
you have never shopped in Chinese
stores, a treat awaits you, for not
only do the methods of salesman
ship differ widely from those to be
found in American grocery stores,
but the foods themselves are widely
different from the ones you are ac-
customed to buying. They are so
uniquely boxed and bottled that
your eye will be delighted by their
quaintness and color. These same
containers-the ginger jars and soy
sauce jars-can be used after their
original contents are gone, as
kitchen containers for spices or
other foods.
On Chatham Square is cake and
candy shop where one can buy rice
cakes, almond cakes, crystallized
ginger, crystallized water chestnuts,
Chinese candies and other sweets.
On Mott and Pell streets are found
the grocery shops where lichee nuts,
dried ducks and fish, birds nests
that greatest Of all Chinese deli
easies-and many other strange and,
70 the Occidental eye, wonderful
foods which go into the making of
Oriental dishes may be bought.
Thirty Courses!
In a Chinese home, when guests
arc expected to dinner, the number
or courses may be thirty, fifty,
sixty or even more, for it is consid-
er>d good etiquette for the guests
IS saave before the dinner is
hnfshed. A host would be consid-
erAn very rude who permitted his
dinner to end before his guests had
departed.
But since "never the twain shall
New-York tribune., 1922-03-26
is our Kitchen as CHEEKY as You Want IT,
Look to the Lighting, Artificial and Natural

or the merest suggestion Of laven'
der (if you feel the need Of sha'
color) would be suitable and cnes''
full. Remember that curtains ai'
equally pleasant when matcnas
with, or in contrast to, the sa'
color.
Economical Scheme
A kitchen painted in light eu''.
and furnished with white furnsu''
becomes also an easy and econ0D
cal one to light we'll at night. nH
gas is used light colors are r.
lively invaluable. Each wall lN'
becomes a huge rejecting sauss !
so that a given amount OF hsn'
virtually used several times w., !,
Even the corners under inc - !.
and work table are not darn
their white paint catches every sA'
CLEAN of light.
With electricity an indirect ns'a 3
ing fixture ian inverted mesal 0sI. &.
may be placed centrally on s W. I.
ceiling and evenly light the ea. s'.,
kitchen. Add to this wan - !,
or swinging light over the sinA : $,
stove and there are neither Nv !.
shadows nor lurking corners y
pcde the work. -,
While we are on the suo'ss. ~,
light we want to advise inss' s
readers to take their kitchen vi II
more lightly" Fret not ossl *
regularity of cooking--if " -, ),
be done, it must, and, like otnei 4. i
avoidables, it goes easier wnsn !.
en- cheerfully. And apply the 'ss, i
viewpoint to the other kitchen '.s1 y
ties, first make your W0a q
YOUR laboratory, as charming e, M !
sible, then simplify your du''s = N
the point where you can say : ~
own mind, 81 must go toss
little dishwashing this m01 n
Then watch for the effects On 40
New-York tribune., 1922-03-26

be situated as far apart as possible.
In the case of corner exposure
they should be placed near the par
tltlon walls rather than near the
corner of the house. This arrange
ment insures strong diagonal
sweep of air and even distribution
of light.
The tops of the windows should
not be more than a foot from the
ceiling, so that the rising heat and
odors can escape. Broad, short
windows built high from the floor
are the preferred type for kitchen
use. Table space and sinks should
be arranged beneath the win
dows.
These are virtually paragraphs of
warning to housekeepers who have
yet to experience the pleasure of
designing and moving into their
own kltchens-points to be kept in
mind about the placing of the win
dows. But for the women who are
already "at home" in house or
apartment and have "sav-son
about decoration of their kitchen.
there are many simple and practi-
cal aids for better lighting, both ar
tlhcial and daylight, which are easv
enough to secure.
Importance Of Color
AS an aid and abbettor of the dav-
New-York tribune., 1922-03-26
Egg Croquettes

Hard-boil six eggs, shell and chop
finely. Cook two tablespoonfuls of
oleo with one tablespoonful of
minced onion for three minutes,
blend in six tabespoonfuls of flour
and add three-quarters of a cupful
of rich milk. Stir constantly until
it boils and add one tablespoonful
of anchovy paste, the eggs and salt
and paprika to taste. Remove from
the fire, stir in two tablespoonfuls
New-York tribune., 1922-03-26

through a sieve onto the beaten
yolks Of two eggs. Reheat over hot
water (do not boil) and add one
chopped hard-boiled egg and few
grains of grated nutmeg. This soup
is very hearty and easily made.
New-York tribune., 1922-03-26

half a pint Of double cream s,t;.
solid, with two tablesDooof,,llap lppea /,
powdered sugar Freeze SLOWLY I,' .aa 't
when the mixture begins to .o,.' ana
fold in one large cupful Of .bsaas1 lvossal
preserved marrons and l;.s' yppea
the thick syrup. Continue to r tr.s.. =.
until firm and smooth, Marrons 'ssss .sss
be purchased, put up in .ith., s
vanilla or coffee syrup. If tb. .+s' a..
mer' use a little less of the extra,. AZ,
Shopping for the Croe.r;..
Supplies for the week will incIus.
at the butchers two pounds Of ,bo,.
steak at 50 cents a pound, on. III,
slice Of cooked ham for Is cent, ~,
half pound Of sliced bacon st u
cents pound.
At the fish market one pound .s
a half Of founder at % cen,,, /,
pound, one three-pound buck ..,,
for 81, one pint Of oysters, Or eiss.
teen oysters, for 35 cents; one pound
and half Of halibut at 80 cents +,
pound and eight large clans at ,
cents each.
Purchase for the dairy supplies
two and a half pounds Of table bu..
ter at 40 cents a pound, half pound
Of oleo for Is cents, six quarts os
Grade B milk at 16 cents a GUAR.
three half pints of cream at % cent,
a bottle and five dozen and a haIi
eggs at 40 cents dozen.
Marketing prices for four person.
should run at the following appruu.
mate figures. The milk item does
not include any used as a beyerags
New-York tribune., 1922-03-26

Of chopped parsley and chill. Form
into small ovals, egg and bread
crumb and fry in deep, hot fat to
a rich brown.
New-York tribune., 1922-03-26
Egg Soup

Saute half tablespoonful of
minced onion in three tablespoonfuls
of oleo until softened, and add the
shredded outer leaves of large
head of lettuce and three cupfuls of
hot water, in which three chicken
bouillon cubes have been dissolved
Bring to the boiling point and add
three tablespoonfuls of washed rice,
half a teaspoonful Of salt and a
quarter of teaspoonful of paprika.
Simmer and cover the kettle closely
until the rice is tender. Then add
one cupful Of rich milk and strain
New-York tribune., 1922-03-26

been cut in rounds and sauted in a
little hot bacon fat.
In cooking the eggs a la king
hard-cook three eggs and chop
coarsely. Prepare a large cupful Of
seasoned cream sauce and add a
quarter Of pound Of sauted mush-
room caps (with the liquor), two
minced canned pimentos, two table
spoonfuls of chopped parsley and
the eggs. Reheat all over hot water
and add extra seasoning as desired.
One-half Dozen
Different Egg Dishes
IN MAIN dish, entree, sandwich
and dessert the sturdy egg takes
its place in spring menus. Grocery
bills become smaller and the "fuel
New-York tribune., 1922-03-26

dishes of the cold months are pleas
antly replaced by this equally nu-
tritious but lighter food.
New-York tribune., 1922-03-26

Tuesday
BREAKFAST
Baked Stuffed Apples
Broiled Bacon Popovers
Coffee
LUNCHEON
Egg Soup Croutons
Celery
Fruit Salad Sweet Rolls
DINNER
Tomato Soup
Egg Croquettes Green Peas
Potato Puff
Watercress and Pimento Salad
Lemon Meringue Pie
New-York tribune., 1922-03-26

Wednesday
BREAKFAST
Bliced Oranges and Bananas
Shirred Eggs With Ham Forcem~at
Buttered Toast Coffee
LUNCHEON
Vegetable Salad With Cheese Balls
Brown Bread Cocoa
Preserved Apples With Ginger
DINNER
Egg and Olive Canapes
Broiled Shad String Beans
Creamed New Potatoes
Apricot Sherbet Macaroons
The Barre daily times. (Barre, Vt.) 1897-1959, 1922-03-15
WILLI4MSTOWN

Mrs. Susie NJ. York. manufacturer
and dealer in hair goods, who has been
in town with Mrs. Lizzie Robinson
most of the time for the past seven
weeks, has gone to her home in Bald
winsville, Mass.
Clifton Sanders is now at work for
| Heman +. Smith, having finished work
for George II. Goodrich something over
week ago.
Postponed annual meeting Of the
board of trade In firemen's hall this
"wednesday evening at 1880.
An experienced matchmaker and
ieweler was in town last week looking
over the place with view to locating
here. He is familiar with both the
retail and wholesale trade and if he
decides 70 come, viii be here in few
weeks. He is spending the winter
with relatives in Barre.
J. F. Bailey got a bad fall on bit
Of icy sidewalk in Barre lately, strik-
ing in such way as 10 bruise ais hip,
arm and face. lie was badly shaken
up but Is feeling better now aud does
not think any serious results viii fol-
low.
The band held its first meeting for
practice at the town hall on Monday
evening. with 10 players present. A
few selections were played and pros
poets for the summer discussed. There
l. enough material at hand Cor an ac-
tive band if all pull together. No
business meeting for election ct cffi-
GERS was held.
Quarantine has been removed from
the house Of Edwin =. Gushea on Con-
strncfion hill. the child that was sick
with scarlet fever having fully recov-
cred.
Some weeks ago a part Of the ceil-
ing in the assembly room 81 the VII
lare schooIhou-e zen and the room has
not been in use since. A steel cell
ing j. now being put IN place and
Prank Godfrey and his son. @. Vail
Godfrey, are doing the work.
Among items q business transacted
81 Narch meeting that were not given
in frst report were the appropriation
II 500 for state road work. the &C
crpiance BY the town Of the land near
Erarre hall for = permanent play
rreuni Scr the children q the town
he election q " r. gones a. auditor
for three rrars. and ID have al taxes
pad 10 TIE tsrn treasurer.