davidaulloa/AmericanStories huggingface dataset:
Rockingham post-dispatch., 1922-04-20
ITEMS 2s YEARS AGO.

by A. Settle Dockery, who, with that
issue, resumed the editorship upon
returning from college. The items
after a lapse of 26 years are inter
esting:
Frank Leak returned yesterday
from Randolph Macon college.
Miss Jennie Long will attend the
University Summer School that be-
gins June 23rd."
Sheriff John Smith carried five
convicts to the pen Tuesday"
-. c. Wright goes to Wake Forest
Monday to study law"
Misses Carrie Mae and Connie
Dockery are visiting Mrs. Drewry
Smith at Fayetteville"
, Mrs. S. w. Wall and Flossie and
Johnnie are visiting Mrs. w. F..
Jones at CARNAGE.
"A. F. Page, Jr., of Aberdeen, will
be married to Miss Ella Martin at
Chapel Hill June 18th"
That youthful gallant, Master
Charles Russell, is visiting in, Mont,
gomery county"
Miss Lizzie Crosland, of Pegues,
spent Monday and Tuesday with
Miss Bessie Everett"
Miss Annie Steele is visiting in
Mocksville for several weeks"
REV. Mr.. Fetter preached a good
sermon in the Odd Fellows hall
Sunday night. He is of Wades-
boro."
will McRae is recovering from
several weeks attack of fever"
Frank Page was married to Miss
Belle Wood at Statesville Wednes-
day. Tom Leak, Jr., was the best
man and w. B. Cole and Alex Page
were attendants. Mrs. S. w. Steele
attended also"
The Index learns that Rocking
ham will soon have a telephone eX-
change"
Major Edwin Sully is in receipt
of letter from Polk Miller inform
ing him that he will spend few
days with him in the fall"
John Everett, merchant and
gentleman of Pegues, was both spec,
tator and participant at the univer'
sity's recent gala commencement"
Miss Bessie Everett, after visiting
| in Greensboro after the close OF
school and the University during
commencement, is at home for the
summer"
Paul Whitlock, winner of the
declaimer's medal in the Dialectlt
society at the University, is home
for the vacation"
DIR. Z. R. Russell is now at Ashe
Vile for his health"
~. F. Long left Thursday for st
Louis to attend on the 10th the Re
publication National convention as
delegate from the 9th district
"R. T. S. Steele, having completed
the years medical course at the
University, returned home Saturday
He will resume his medical studies
next fall in Brooklyn"
"A. V. Dockery and o. H. Dockery
Jr., are camping at"The Lake, above
Coleman's mill. Fishing is theil
main sport"
The Tea Cup club was entertain
ed Friday by Mrs. J. c. Ratlitf, who
in a few days will move to Wilson
to live"
James +. LeGrand left Monday
for Louisville to attend the Nationa
convention of the Knights of Honor.
"Mial Wall, aged 10, is grie
stricken over the death OF his blacl
dog
j.. w. Leak will begin reviVa
at Great Falls on the 14th."
The young ladies and gentlemen
of Rockingham gave concert in tn
Academy last Friday night for bcne
fit of the Presbyterian churcl
fund
The bicycle craze has strucl
town. A Bicycle club will be form
cd next Tuesday at 4 o'clock at tn
court house"
Charley Morgan, an industrlou
colored boy, aged 10, killed himseI
by shooting himself through tn
eye with a pistol last Monday"
Rockingham post-dispatch., 1922-04-20

Plenty of No. l Timothy Hay
at $50 per ton, cash, at Allen
Morse Co. Sdvt
New-York tribune., 1922-06-25
The TricOIatOr Makes Second BOiO

the coator filter coffee pot this page last
week made which, it is suggested be
misnterpreted by the casual reader.
This pot interesting variation of the usual filter winch
employs bag It's special features the use Of two finely per-
disks for spreading the water and the japanese
paper disk the oarsey perforated bottom the aluminium
There is but filtration through the coffee
grounds but the water previously through
finely perforated disks.
recommending twelve level ablespoonus to six upus OF
water ansatng the directions accompanying
pot standardized cookery terms this equang the six or
heapng called for BY directions OF course the
pot with coffee IL ground too hne the oes1
results will not obtained and filtration will be slower
Home puverston, before stated fine grinding IKE
cornmea does powdered coffee In the Institute 20
minutes were necessary filter six under these conditions
Ten minutes as claimed could only be obtained with coarser
grind which in opinion would give sufficiently strong prev"
The roasting however introduces another possible variation here
The pot itself Of special vtrhed china which may be pea
over the nerer erng and keep the beverage not Inc
aluminium top with the bottom straner
with paper present Of metal contact and no deue
in cleaning The outstanding feature Of the pot Is the use OF e
fresh paper disk me instead Of bag which must De AeP
clean
New-York tribune., 1922-06-25
WhyFmely Ground Coffee Gives
The Best aroma and FIauOr

pour on each simultaneously equal
quantities OF boiling wator. Allow to
stand, say, three minutes. Without
disturbing the settled grounds spoon
of an equal number Of spoonfuls
Of the liquid from each cup into two
glass tumblers. Compare the color
Of the two liquids.
By adding water TO the darker Of
the two, produced by the pulverized
coffee. until it is the same shade as
the other you will be able to sec
how much more brew Of given
color the pulvcrized granulation
will produce. and how much cheaper,
therefore, the cost cup. The
comparison will show the pulverized
from 80 to 80 per cent more efficient
according TO how coarse the medium
grind may be. a purer and truer
quality Of aromatic value is obtain
able from the very fine granula-
tion because the more thoroughly
opened cells greatly hasten absorp-
tion. The fully released aromatic
element is instantly infused with the
water and the coarse elements re-
main unextracted, as is not possible
in longer contact between water and
grounds. (. A.
New-York tribune., 1922-06-25
"Crinding Your Own"

The instant that the structure Of
the roasted berry is broken open By
the grinders, the delicate, subtle.
very volatile aromatic element is
released. and should be Immediately
captured in the brew. The grind
ing should precedc the brewing by
period Of minutes only for highest
results. Hours mean diminished
fragrance, days mean deterioration
and weeks actual damage and com
plete loss Of the true character Of
the coffee.
The special packages and tin con-
tainers, tightly sealed. in which the
blended coffees are sold are all pro
duced in recognition Of this point,
and nearly all leading brands offer
coffee in the bean as we'll as ground.
for those who wish 20 indulge in
the last refinement Of coffee making
and be their own grinders.
Buying your coffee in the bean.
keeping it in a tight tin box and
grinding IT just before making in
such a machine as this is believed 70
offer a refinement in coffee brewing
that spells increased fragrance,
flavor and body. You may dissipate
the superexcellence so saved by care
less making and you can make very
good coffee from the ready-ground
product, but if you want TO score 100
all along the line on the subtletics Of
coffee service. grind your own.
National Coffee Rossters' A,soeia-
ton Mill.
Made by Charles Parker, rs Muir
ray Street, New York City.
New-York tribune., 1922-06-25

THE full measure of the roasted
coffee (its aromatic content) is
carried in cellular structure, like
honey in a comb, and visible only
under the microscope. Every small
est particle Of a granulation has its
cells, which yield their content or
aroma and color more fully, more
quickly and moro purely as they
are more finely ground. Each par
italy ground particle. not reduced to
It's smallest possible size. its cells not
thoroughly penetrated, its surfaces
not exposed TO the maximum, cannot
in any way Of treatment yield its
full strength. An elemental rule,
therefore, is the finer the granula-
ton, the greater its efficiency. The
additional yield obtained by every
finer degree Of grind is always amaz-
ing to those unacquainted with the
results.
Test this for yourself. Take a
carefully measured proportion Of
coffee, say. a level teaspoonful. Of
medium grind and the same meas
urement Of precisely the same coffee
pulverized as fine as powdered
sugar. Place in two large cups and
New-York tribune., 1922-06-25

Right alongside Of Babe Ruth
and Napoleon should be placed
a new kitchen Notwithstanding TO
its ambitious name - the World
Beater. But. unlike the much dis
cussed baseball hero or the would
be empire conqueror, this "beater' is
"home body" and sets out modestly
to beat only the mix-ups Of the
kitchen.
Neither arm power nor electric
current is needed to insure the ac-
tivity Of this kitchen beater-just
attach il to the water faucet, turn
the spigot and the work is under
way.
The entire device consists of a
quart glass jar with small water
motor attached TO the lid, so that 1t
spins n simple loop bcater sus-
pended within the jar.
The water motor is a small and
compact device which operates read
lily under normal water pressure. II
is riveted fat upon the jar cover
and the stream Of water from the
faucet plays against a tiny paddle
wheel in the motor easing, which
whirls the beater below. The waste
water passes Off through drain
pipe that empties into the sink be-
low the bottom level of the glass jar
Turn on the water and the motor
starts. turn it off and the motor
stops; the speed can be regulated
by the flow.
New-York tribune., 1922-06-25
An Adaptable Home Coffee Mill

the cells are opened, the surfaces
multiplied and the aromatic oils
made ready for separation from
their husks." This is the belief Of
the National Coffee Roasters' Asso-
citation. and the reason back Of their
especially designed coffee mill.
(By very finely ground coffee, or
household pulverization. = usually
meant coffee ground as fine as corn
meal. Commercial pulverization may
yield a product as fine as powdered
sugar, but with some coffee pots
such coffee packs and the corn
meal grind is in general preferable.
theoretically. however, "the finer
the better" holds good to the end,
and the Turks see it through to just
that point when they pour water
directly on the coffee POWDER
The mill proper is of cast steel
coated with black enamel, with a
glass Jar container for the unground
coffee clamped into position above it.
Below the mill is a graduated glass
tumbler (held in position by a strap
metal clamp for catching the
ground coffee. The mill. with its
glass coffee container and tumbler,
is designed to be fastened to a
door casing, strip Of wood on the
wall or the side of a wooden kitchen
cabinet by three screws. See that
the fastening is firm TO make the
grinding steady and make sure that
the mill is placed at comfortable
height for use.
The actual grinding is done by a
revolving, cone-shaped, groovcd cast
ing, which fits into the front Of the
mill and turns in a grooved cone
shaped opening. Where the coffee
enters at the top of the cone the
grooves are deep, but become finer
and closer together toward the apex
OF the cone. which is on the inside.
The coffee beans travel toward the
finer grooves as the grinding pro-
gresses.
New-York tribune., 1922-06-25

moderate oven $3.50 degrees F.)
thirty or forty minutes.
Make the frosting mixture as fol-
lows: Cream the butter, add the
sugar gradually as for hard sauce.
To the last quarter cupful of sugar
add the cinnamon before incorpo-
rating it in the mixture. When the
cake is baked, take it out of the
oven, make gashes or holes in the
New-York tribune., 1922-06-25
A Home Made Coffee Cake,
With Sugary Philadelphia Buns
and Poppy Seed Rolls

fat. IL is not too rich, so gen
erous quantity can be eaten with the
breakfast coffee. II keeps moist for
a long time, II given a chance 20
display this quality.
Cinnamon Buns for the BUYING
Lest those who cannot bake these
delicacies despair, we hasten 70 re-
port a cinnamon bun called bola.
These are made eight in pan, weigh
ing twelve 10 fourteen ounces and
may be had for 30 cents. The bola
is a rich bread dough, rolled up like
snail with a currant-einnamon-
sugar mixture between, making a
good. light and we'll favored break
fast bread thick enough to be salts
flying.
From the nutrition standpoint
they are equally satisfactory, our
analysis showing over 9 per cent
sugar, nearly 4 per cent fat and
about s per cent protein.
A Cinnamon Bun dc Luxe
Philadelphia achieves renown FOR
its luscious Sticky "Cin'm'n Bun"
If shortening the name improves the
product, let US by all means abbre'
viate all names Of food. But when
this glorifed bun appears there Is
no alternative but TO eat it glutton'
ously and humble "cin'm'bun' in
ecstasy.
New-York tribune., 1922-06-25
Regulating the Mill

Different degrees of fneness are
secured by drawing the revolving
cone closer against the grooved wall
OF the mill. This is accomplished by
turning a winged nut on the front
Of the grinder. To get fine grind
turn the adjusting nut gradually 70
the right. For a coarse grind raise
the metal spring. which is placed
50 that it drops into ratchet grooves
on the nut as it is turned, and hold
it firmly in the position you want II.
Do not attempt to turn the nut back
70 the left without lifting the spring.
A three-inch wooden handle at
tho end Of a six-inch arm of cast
steel gives sufficient leverage TO
make the operation Of the mill COM
paratively easy even for grinding.
The glass jar will hold a pound OF
coffee beans. and with the tin screw
lid turned tightly into place the con-
tents will keep fresh. The glass
tumbler which catches the ground
coffee is graded on the front side to
indicate from one 10 eight table
spoonfuls. These graduations are evi-
IDENTIFY not meant to be level table
spoonfuls. for in actual usage twelve
tablespoonfuls were needed TO reach
the eicht-spoon measurement line.
New-York tribune., 1922-06-25

most exacting and critical in his
food tastes as behooves an expert
and the entire Institute force agreed
with him as TO the excellence Of
the coffee cake.
In strictly scientific fashion this
product was subjected to the same
analysis as are commercial articles
and showed over s per cent protein,
AZ per cent sugar and 4 per cent
New-York tribune., 1922-06-25
By Bertha n. Boldmin

A GOOD cup of coffee demands
"a hot, toothsome bread-for
breakfast, luncheon or after
.,r coffee. Whether it is douehnuts
., cinnamon buns, cookies or crisp
al, usually depends on locality and
rss,rshty. But the most confirmed
.f,nT-and each bread has its en-
.k,siasts-will want 20 break his
,ire.honored custom at some time
,rS Try new foods. All Of these
h,,ads are excellent Of their kind
and 70 especially well with coffee.
Coffee Cake Made at Home
Even though the everyday bread
snss from the bakery, some Of the
sxislties are possible 10 make in
t;ty kitchens. Started the first thing
1, the morning. this coffee cake ap-
mars at the right moment for the
luncheon table. II the dough is
,t.rted in the evening and kept at
an even temperature overnight (the
even or the warming oven is a good
,sce) it will be ready TO pour into
u. pans the first thing in the morn
iur. put into a warm place TO rise
for fifteen or twenty minutes,
mpped into the oven, and te ready
70 serve thirty or forty minutes
l,,sr for breakfast.
New-York tribune., 1922-06-25
TKNM-|
M.A1M

To be more definite, II il is pos
sblc 10 be definite about such a
memory, these buns are Of the snail
pattern, very sticky with sweetness,
cinnamon and currants, plenty Of
them. They are a food as well as
a confection-with nearly IL per
cent sugar, over per cent fat and
7 per cent protein-showing The
source Of their richness.
These are primarily for lunch
con dessert, or. II for breakfast,
for a very festive one. Perhaps
there are people who take them un'
concernedly for every day, but va
doubt II. In the first place, they
are too rich; in the second place,
their price Of 30 to 60 cents a pound
puts them into the quality class.
However, they arc reported by a
staff member as "worth any price"
French Rolls
Many people want a less sweet
bread which is at the same time
crisp. For them there is the poppy
seed French roll, which accompanies
breakfast coffee well. They show
Is per cent protein and 2 per cent
Of fat. They are light and good 70
eat. With not chocolate they would
be most suitable for breakfast ard
at i3 cents a dozen they are pos
sible for frequent variety.
New-York tribune., 1922-06-25
The Plan of Work

THESE products have been subjected to a ehemi-
cal test and shown to be Of excellent quality
and free from adulteration. Cooking test. in the
Institute Laboratory have been made to determine
their edibility and adaptation to special uses.
The results obtained arc reported in part on this
page, and any further information desired may be
obtained by application to the Institute.
Anne Lcteis Pierce, Director Tribune Institute
New-York tribune., 1922-06-25
q Tested Goods che Urihnne Dnstitnte Cd
Breads Spicy and Sweet Serve With Your Morning Bevera
Make or Buy Your Breakfast
Breads and Vary Them for
Different Morning Breirs

For the more leisurely Sunday
breakfast this coffee cake will give
the right note of festivity without
undue demand on the cook;
cupful mashed yeast cake
potato cupful sugar
. cupful potato y cupful lard
water u teaspoonful esli
. cupful water eggs
cupfuls -four.
Frosting mixture: Four table
spoonfuls butter, one cupful sugar
powdered or confectionery, two
tablespoonfuls cinnamon.
Soften the yeast cake in lukewarm
water and add it to the potato,
potato water and sugar. Let the
sponge stand in a warm place until
it is foamy on top Thirty minutes
to one hour), then add the salt, lard
which has been softened or melted,
the eggs well beaten and the -four.
Stir thoroughly until we'll mixed.
This amount Of -four will make a
soft dough which cannot be kneaded.
Let the dough rise in a warm place
One to one and a half hours, or
overnight in a cooler but protected
place. Stir down lightly and pour
into buttered pans, not more than
one inch in depth. Let it rise to not
quite double its bulk and bake in a
New-York tribune., 1922-06-25

teen tablespoontuls VIII make the
same quantity of very strong drip
coffee.
Various Degrees Of Fineness
1t was found by several expert
ments that a fairly uniform grind
ing Of different degrees Of hneness
could be obtained by changing the
position Of the nut according to in
structions.
While the finest grinding does not
give pulverizstion to the degree and
uniformity obtained in commercial
machine pulverization, it approaches
this fneness and does give product
fine enough for the best drip coffee.
In adjusting the nut for the diff
ferent grindings, gradually tighten
the cone, for too sudden turning
may jam the cone and the grooved
mill and grind off some Of the metal
ridged surface. 1t also makes the
turning on the handle difficult.
A small quantity Of coffee should
be pulverized in the mill as clean
ing process, for although il is espe-
cially cleaned before leaving the fac
tory the finish Of new metal may
slightly color the first grindings
which 20 through, so do not use the
first coffee 10 leave the mill. 1t is
also advisable TO clean the machine
occasionally by removing the handle.
unscrewing the body Of the mill and
brushing out the recesses around the
grinders. Stale or damp coffee will
also clog these parts, which should
then be separated and brushed or
wiped with a dry cloth.
New-York tribune., 1922-06-25
The Foods Tested

Cinnamon Bun "Bola"
cu,hman Sons, Inc, 4el West 125th Street, New
York City
Poppy Seed French Rolls
Shut, Bread Company, 80 Court Street, Brook
lyn, N. Y
Thommens Sticky Cn'mn Bun
Thommen & Company, l7th Chestnut Streets
Philadelphia, Pa
New-York tribune., 1922-06-25

has proved It's worth through years
Of catering 10 her family in hearty
and sldllful Pennsylvania style. This
member of the staff, be it said, is
New-York tribune., 1922-06-25

crust and I'll them with the frosting,
spreading the entire top as well.
This recipe comes TO us from the
mother of the Institute chemist who
New-York tribune., 1922-06-25
Light and Easily Handled

The device is fastened TO any
standard faucet by threaded sleeve
with adjustable set screws Gust as
the garden hose fastens to faucet
Or if the faucet is already threaded
the attaching is simplifed. The end
of the motor casing carries the OPEN
ing which hts over the faucet and
the pipe which drains of the water
az il comes from the paddle-wheel.
The metallic parts Of the beater
(motor and attachmenD weigh only
9ls ounces. and the glass container
is Of the usual Mason jar type. so
its weight is negligible.
The beater blade, which is piece
Of ouarter-inch aluminium strip, is
bent into a loop 4i2 inches long, IA
inches wide at the bottom and y
inch at the top. The metal parts
are rust proof and the only break
able part-the glass jar-can easily
be replaced by any quart Mason jar.
New-York tribune., 1922-06-25
Two Fruit v hips

When a strawberry whip was
made Zone cupful of strawberry
pulp. one cupful sugar, one egg
white), after thirty-fve minutes Of
beating the whip was not stiff. The
mixture had stiffered considerably,
but when put into an open bowl and
beaten with a motor.driyen whip j,
held It's shape after five minutes Of
beating. This doesn't reflect on the
srced Of the beater or its ability,
but does show that some mixtures
are better beaten uncovered.
In making a prune whip satisfac-
tory results were obtained by un-
screwing the lid and holding the jan
in place for the last moments Of
heating. This required forty-fye
minutes, covered and uncovered.
These two experiments seem 10
indicate that more air should be adj
niitted for the beating process with
light batters and whips. The beatcr
eAcels with cream, straight egg
whites and beverages and is helpful
in starting whips and other mix
lures which may need final mixin,
by hand. Even here, however, ef-
fort is saved and time Of Operation
shortened.
To wash the beater after using j,
fill with water and let the beatcr
run until both jar and whip are
cleaned. In actual operation, at
average water pressure, the beater
will use about rs quarts Of water a
minute. This is low cost FOR opera
tion. Its initial cost is low also
when durability and ease Of care and
handling are considered. r. r. b.
The World Beater.
Made by the World Novelty Com.
pany, Elsin, III.
New-York tribune., 1922-06-25
Its Various Mixings

The Institute domestic scientist
found that the World Beater will
mix any drink or light batter (egg
noggs, matted milk drinks. etc. and
is excellent for whipping cream.
New-York tribune., 1922-06-25

The fiat. pedr.shoped top nolo'es
the tiny motor; The small end con-
iairs ne opening rhich 6ts orer The
Kitchen faucet ard, beIo'e that, the
rosfc pipe which carries o0 The
i0aiGf.
Tarn on The spigof and the force
of the ,cGier s.eris ,he tiny rheei,
end then, in tA,n. fhe sIsap-siumi-
rum boaisT inside the glass jar. Turn
of hhc spigot and the beciing stops.
(Tcstcd and endorsed ~ The
TrLhune Lnsiifnifl
New-York tribune., 1922-06-25
A Water Power Kitchen Beater

When beating with a hand beater
il required three minutes TO smooth
all Jumps from a baby food, but with
the water beater the work was ac-
complished in less than one minute.
One-hslf cupful Of double cream was
whipped satisfactorily in two min
utes-this needed watching. how
ever, to make sure that il was not
overbeaten. Two egg whites were
beaten stifily in less than two min
utes. This is an excellent record
and achieved without any Of the
usual strenuous effort.
New-York tribune., 1922-06-25

This is sufficient to make six cups Of
medium strength drip coffee. Six
teen tablespoonfuls will make the
same quantity Of very strong drip
coffee.
New-York tribune., 1922-06-25

HTHE true strength and flavor Of
roasted coffee are ground out
not boiled out-and the finer the
coffee is ground the more thoroughly