davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-03-26
Cost and Method of Operation

The cost Of the operation Is small.
the tub costing 2M cents an hour;
the wringer 2A cents, and the two
when operated together 3A cents On
a 10 cent rats. Since l. takes about
20 minutes fer one charge and 10
minutes for the wringer, the wash
iEG operation on one chasre of s
sheets would cost only 1A cents.
The practical washing test in
cluded IL pounds Of clothes trathel
moro than average capacity placed
in IL gallons Of water at ieS de-
grees with / bar Of good washing
soap. The ten minutes claimed IS
not sufficient to wash the cloth
clean, bat this reflects on the clai
rather than on the machine, since
to 20 minutes is the average time for
first-ciass work on dirty clothes,
even on 6-shcet or 9-pound wash.
AS matter Of fact, the average part
New-York tribune., 1922-03-26
Easily Controlled

Electrical control Of the motor is
provided in q button switch placeg
about thirty inches from the floor at
the left front Of the cabinet. Both
tub and wringer clutch-control levers
gro alike in shape and dimensions
They turn in horizontal plane, the
tub clutch being d inches from the
floor. A pull Of seven or eight
pounds will throw the wringes
clutch "in," while 8. four pound pull
Will throw the clutch "out." A one
pound pull will throw the tub clutch
either way. This is a good record.
In determining the ease with
which the tub could be moved about,
it was found that II pounds were
necessary to move it across the limo
leum floor when the castora were
aligned-but this must be done OK
difficulty will be experienced.
Emptying the tub takes ratheg
long, G.5 minutes for i5 gallons Of
water. Also due to the irregular
shape Of the tub it is not as easily
cleaned as some other models
New-York tribune., 1922-03-26
1y Bertha N. BeIdwin.
Tribune Institute

~UMQUATS and lichees-~what
1 visions Of Oriental delicious
nessl To all those people
whose taste demands change from
hroiled steak. French fried potatoes
and lemon pie these foods will bring
q new interest. You may have
eaten Of them in restaurants. Do
rou know that you can serve them
at home?
Asa nation we are too conserva-
tive in our food likes. what mother
used to make" has been overdone.
Mother did not have the chance to
vsrv her menus with food from
foreign parts and was forced to
over-emphssize those things which
we reuember from our childhood
days-all Of those things she. could
make to perfection. by the way.
The judicious introduction of these
Chinese delicacies will make friends
Of those of critical taste. They are
Gil distinctive in flavor and can be
used to give a final touch to the
perfect meal, to add note Of
novelty to q luncheon party, or to
giorify homely dish.
One word of caution-use them
With care the first time or in case
you do not know the tastes of your
guests. Too much is fatal for fu-
tlrs success-use just enough tc
give the mysterious, Intriguing
favor For devotees of these rare
foods you can increase their use tc
New-York tribune., 1922-03-26

Of the wash was satisfactorily com
pleted in 20 minutes, but the very
dirty pieces and the burnt umbcr
stain on the test cloth took %, which
would represent an average eff
cheney. 1t is to be noted that the
water still had temperature Of 144
degrees when the washing was over.
This is Of interest to those women
who still associate boiling water
(212 degrees) with really thorough
washing. The tub action makes
boiling water unnecessary.
An electric washing machine heads
the list Of necessary household ap-
pliances--it is no longer q luxury 81
at any price it earns its keep.
Clothes must be washed and laun
dresses are a diminishing tribe, the
few remaining being both high
priced, difficult 10 get, and harder to
keep.
The Apex Cabinet Washer. MAIDS
by the Apex Appliance Company.
Chicago, Ill.
New-York tribune., 1922-03-26

which is poached egg on goose liver
loaf with chill sauce!
Now, we can see 3 poached egg
on rice, with cheese sauce; on
creamed spinach, on toast spread
with potted ham or tongue, on slice
of ham and toast with q mushroom,
sauce-but when It comes to COM
bining the simple poached egg with
artichoies, creamed chicken, lobster
Newburgh and what not, we falter
why drag in the egg? We feel
that one who would put poached
egg on q lobster Newburgh would
wear a sun bonnet with cloth Of
gold evening dress.
Think, too, Of the technique in
volved in laying q delicate poached
egg "face down" in 8 layer Of aspic
as advised. We simply cannot con-
template it. Some can travel or
their faces, but not a poached egg
Page the Japanese jugglers for this
course.
On the other hand, we applaud
wildly "Murphy's secret" (Which is
merely a poached egg in q potato
nest, sprinkled with cheese and sur
rounded by sauce mornay). Ever
this dish might make Murphy sit ur
and take notice If the MRS" Of
fered it to him in the morning.
"Eggs-actly right" is a poachet
egg on 8 mound Of seasoned rice
with q chicken giblet sauce-whict
would be right enough if one always
had chicken giblets lying around
"Ofenbach" appropriately offers al
harmonious composition consisting
of poached egg. on tunnyfish, ell
livened with anchovies and tomato
puree.
We wish we knew "Mary Eliza
beth" Anybody who could get :
kick like this out of poached egf
would be wonderful to live with OF
the grayest Of days. It is grea
reading this book Of hers, that goe'
with the egg poacher, whether yol
ever dare follow her all the way o.
not.
Tho Mcguire aluminium Egs
Poacher. Made by the Comstock
Bolton Co., Ksnsas City, Mo.
New-York tribune., 1922-03-26
By Anne L. Pierce dnd Edna
Sparkrson, Tribune Institute

pOACHED eggs may be- delight
fully and appetizingly prepared
ns only for Easter morning break
last, but for any breakfast, lunch
con OF dinner with new device
which solved all poaching problems
IN the Institute laboratories.
IN appearance the Mcguire egg
poacher suggests two open rings,
one inch deep, fastened side by
side and hinged to a perforated
aluminium base. Thumb pressure on
lever Ia strip Of light steel) raises
the rings and allows the water to
drain off, when the eggs can be
easily removed with the aid of a
knife or spatula.
The lever is pivoted to strip of
steel, standing upright Az inches
from the base, which also has s
horizontal wooden handle riveted at
the top. The handle extends over
and away from the cooking vessel
and keeps cool. When one grasps
the handle. the thumb with the
slightest pressure on the lever tits
10Th egg rings and the eggs are
EASILY removed.
The aluminium base Is perforated
20 that the water drains from each
case when the egg is dropped into it.
Using the Poacher
Lower the poarher with the lever
upright and the two rings fitting
Mugly agains' the base) into
pan OF ainimer,ng salted water. II
shallow pan is used (Which the In
s'itute prefers} the poacher will
rest on the bottom, nor does the
water cover the uncooked egg. Ii
can be used submerged, but in this
Ease more egg white is lost. Into
zach case drop an egg, and when the
poachlng Is complete lift out the
poacher, drain q moment over the
"aser with the cases slightly lifted
saen press the lever all the way
sSer and using a spatula slip the
esgs onto plate or~piece of toast
As paenastic Gciantist fouGd tha,
New-York tribune., 1922-03-26

three or four minutes sufficed for
perfect poaching. The eggs were
nicely rounded in sempting muffin
shape. There were no struggling
ends OF egg-white trailing in the
water or over the edges Of the toast.
Nor was the toast soggy, as is SO
often the case with eggs poached by
simply dropping them into boiling
Water.
The poached egg is in the class
with the coddled egg as the most
delicate and easily digestible Of egg
food. It is for the child, the invalid
or the person Of fastidious taste.
Served with a cheese sauce it is an
excellent luncheon dish, and q bed Of
spinach adds the last word both to
wholesomeness and the color scheme.
Daily Care Advisable
Since the device Is made Of alumni
mum, it requires care to keep it look
ing bright and clean. With all alumi-
mum utensils daily care is advisa-
ble--polish with one Of the steel
woods and wash in hot. soapy water.
This only takes a few minutes and
results in bright, attractive poach-
er, where lack Of this will result in
a darkened metal.
''The Ninety and Nine
The Imagination that one, MARY
Elizabeth" has displayed in think
ing UP ninety-nine ways to serve a
pcached egg strikes US in eevera!
different places - including the
funny bone, the admiration bump
and the skeptic gland.
A poached egg we have always
considered as a naive, childlike and
simple dish, bucolic in it's proclivi-
ties and associated with innocence.
Some Of these poached egg sugges-
tions are fairly rakish, and their
titles would win a job as ''head-
liner" on any sensational metropoli-
tan daily for "Mary Elizabeth
For instance: Contemplate a
'bandit of the seas" for your lunch.
con companion, oh, bachelor maid
the Same being poached egg, fried
oysters, with lemon and ketchup; or
| for @ aAx bachelor, q Betty Anne
New-York tribune., 1922-03-26

Editors Note--Diagrams ore pop
ulor Il, the Institute for cve1-ytisi1og
!rrnn pocketbooks to the foods poas
"st, o7ad this article }r"ns q recent
@ ot6licutioas Of the United States De-
port9ncnt Of A9rioulturs a0ul provo
of interest from both vieWpoints.
A NEW and graphic method Of
showing the composition of fifty
common foods has been followed in
Department Bulletin No. 975, Food
Values; How Foods Meet Body
Needs, by Emma A. Winslow, which
aas just been issued by tho United
etates Department of Agriculture.
The bulletin, Is Of interest both to
ai4fitians and TO housokuepers. A
chart fer cach food shows, by lines
"s different lengths, what percentage
Of the total necessary fuel and pro-
tt,in and also Of three Of tho impo1~
tant minurnls-lilne, iron and phos-
oh"rus-is contained In pound Of
that food. thus milking 1t possible
to compare foods s'it! respect to any
Of their nutrients.
New-York tribune., 1922-03-26

Add one cupful Of the fruit cut In
fairly small pieces and mold in a
large or small fancy shape. Serve
with finely chopped roasted almonds
sprinkled over the top and finish
with a maraschino cherry. The juice
can be used alone if the fruit is
wanted for other dishes.
Li-Cheese Salad
Make little balls from cream
cheese just big enough to fill the
inside Of the lichee, putting piece
of ginger the size of a Il 4-inch cube
in the center Of each ball. Stuff the
lichees with these balls. Arrange
four or five On tender, crisp lettuce,
sprinkle paprika generously over the
top and serve with mayonnaise.
The Chinese Golden Orange
The little baskets Of orange. yell
low cumquats Cor kumquats) are
known in the fruit stores in New
York and other large cities. They
resemble somewhat the orange in
flavor but have a characteristic tang,
especially the thin orange colored
skins. These are eaten with the
fruit-bite into them as you would
a plum. In China they are usually
preserved in syrup or crystallized,
and the enterprising food merchant
whose products are discussed to-day
has brought these co the American
market. The fruit is shipped when
partly green and is carefully pre-
served in their own establishment
in this country. The name comes
from the Cantonese pronunciation
of the Chinese "kin lleu,' meaning
golden orange.
The Institute tasters voted unani-
New-York tribune., 1922-03-26
How Foods Meet Body
Needs Shown by Graphics

foods depended upon to supply eff
ciont protein are with few eXcep-
tions of animal origin.
The Cereal Foods
Cereal foods provide protein and
energy ,in about the proportions
needed by the body. Their protein
is, however, Of such kind that it
needs to be supplemented by milk,
eggs, cheese and flesh foods. When
ma.ie from the whole grain cereal
foods also supply some mineral sub
stances and vitamincs, but diet
containing largo proportions Of re-
fined cereal foods must bo supple
mentef' by plenty of dairy products,
vegetables and fruits.
Sugar and energy foods are val
uaEle. fer fuel. A few sweet fts,ds
such as marlr syrup, jelly and pre-
served fruits elso contain small
amounts of protein and mineral SUBJ
stances. Sweets in proper amounts
ars ar important part IF tho diet
wlmn served at the right time.
Fats Have Fuel Value
Fats and fat fnods as class have
higher fuel value than those Of
5ny ether group. They add flavor
s,4d richccss to the dict, hut should
n.t ie usc.i II, excess. Milk fat is
particularly rich source Of vita
n.ine A. Butter and cream are
therefore far more important than
.c,.st ether fats in the diet Of grow
ing children. Chocolate and nuts,
which arc fat fo:xls, also contain
cencr us proportions of protein and
miNerals.
The bulletin, "How Foods Meet
r1y Nee,..s," is available free on
application to the United States De-
.~rtment Il Agriculture, Washing
tan, =. c.
New-York tribune., 1922-03-26


houhce, and the Institute can helm
you on both counts.
Fruit and Nut I'm One
The hchee nut and fruit appear
regularly on the bill of fare Of ths
Chinese restaurant. For most of us
they are waited over the seas and
deposited there for our delectat;on
Ii we think Of them at all. How
ever, the fruit is put up like our
canned fruit and can be purchased
IN the many Chinese stores of which
New York boasts, Sometimes the
restaurateur will sell you can
at double the store price.
The lichee masquerades under
many variations of the name, lichi
being one OF the best known, but
leechee and litchi arc also used.
pronunciation is largely what YOU
please, li-che and l6-che being, per
FS' '-iO iiNAc uSUdl tCn o. IL
cherry. However spelled o, pro
nounced, it is the fruit Of the litchi
tree that grows in southern China
and neighboring places. The fruit
is nearly round, about / 15 inches
IN diameter, and covered with thin,
brittle, red shell, Inside is the white.
sweet pulp, which envelops q single,
shining, hard, brown seed. In the
dried condition the pulp shrinks
away from the shell as a blackisl
substance. In this form the fruit
appears in our Western markets as
"hchee nuts" merely because it is
dried up and wears a shell. Perhans
New-York tribune., 1922-03-26
Vh0 in FO0dviZZe
The Plan Of Work

HESE products have been subjected
to chemical test and shown to be
Of excellent quality and free from adul-
teration. Cooking tests in the INSTITUTES
Laboratory have been made to deter
mime their edibility and adaptation to
special uses.
The results obsained are reported in
part on this page, and any further in
formation desired may be obtained by
application to the Institute.
New-York tribune., 1922-03-26

that is what makes q nut "nutty"
always.
Fresh, they ars the most cele-
brated and finest Of Chinese fruits,
New-York tribune., 1922-03-26
Oriental Cocktail

! cup sliced pineapple, cut into
small cubes
X cup sliced preserved cumquats
u2araschino cherries
2 tablespoonfuls ginger syrup
(from preserved ginger
2 tablespoonfuls maraschino juice
l tablespoonful grapefruit juice or
i teaspoonful lemon juice.
Cube the pineapple by laying the
slices on q board, cutting tacn Ia
narrow strips, then giving the board
a quarter turn, cutting across the
strips making cubes (about fvo
slices make one cup). Drain all tie
syrup from the cumquats, and cuc
them into thin slices, removing tie
seeds. Cut the cherries INTO four or
six pieces. Mix the fruit together
and pour the fruit juices over it.
Keep on ice one hour at least until
well blended in favor and thorough
Iy chilled.
Serve small portions in cocktail O.
sherbct glasses or orange basket
cups. Only enough lemon or grape
fruit juice to balance the sweetness
of the other ingredients should be
used-too much viii mask the deli
cious cumquat favor.
New-York tribune., 1922-03-26

Mt may be little far reaching
\ TO say that the same care that
is expended on the designing Of
fine motor cars is comparable to
the detailed attention which manu-
facturers Of washing machines are
paying to-day to their products,
but certainly the day has arrived
when Gust any washing machine"
will not do. And some of the pioneer
machines as we'll as some Of the
new comers stress durable construc-
ton and fine workmanship as to
detail to insure smooth running
The Apex is one Of these.
Its construction is unusually
good, with timed copper sheet
used in the tub, while (the lead
ing new feature) the cabinet
which incloses the entire machine
is strongly built Of pressed sheet
steel, heavy strap iron and sheet
iron. To carry out the idea Of
strength and durability the miner
parts are also Of cast iron. Steel
ballbearings ere used on the wringer
instead of wood. as is usual.
''Nof Sound To Be Heard
From its heavy construction you
would expect much ado when the
Apex goes into action. Quite the
contrary is true, however; it runs
with but little sound except the hum
Of the motor and the swirl Of the
water.
There is small chance Of the ma-
chinery parts loosening up, because
there is so little vibration Of the
machinery while in action and be-
cause the construction throughout
is rigid. This rigidity Is due to the
use of heavy bolts with split wash
ers holding the pieces tightly TO-
gether. The two ends of the cab
met are Of steel, pressed with chan
nels criss-crossed and around the
edge to stiffen them.
The tub cover is Of the same
timed copper material used in the
tub. It will hold its own, since it
is boxed to hold it's shape and boasts
q convenient little turn latch for
4he locking during washing.
The Wringer and Drip Board
AN unusual feature Of the washer
New-York tribune., 1922-03-26

and particularly delicious. As we
tasted the canned variety in the IN
stitute VIC found it to have per
fume-like flavor, ugg--tive Of white
grapes and white cherries. with a
tantalizing nuttiness, However, some
people may have to cultivate taste
for the flavor. II is fos those who
love food adventuring.
The article on chemical test
showed no preservetive or tin and
lived up to the labels claim that
natural flavor and fine quality,
freshness and maturity of fruit
had been safeguarded. The fruit
has very little nutritive value, as is
to be expected.
It 10 a favor food packed prac-
tically in water (only 0.5 per cent
sugar in the juice) and containing
only 9 per cent Of sugar ia the
fruit itself and about per cent
Of protein and minerals.
Lichee can be served as is for
a fruit sauce for dessert, since it is
not oversweetened. IF you like the
flavor you can use It in other dishes,
being careful not to combine it with
anything that kills tho delicate
! licheo taste,
New-York tribune., 1922-03-26

syrup. The crystallized fruit In It's
blue and gold box would add to q
steamer basket or Christmas box.
The chemist reports very favor
ably on the products. "Flavor and
quality unexceptionable." were his
words, and he is guarded in his
praise, is our chemist. He finds
five ounces more in the package than
was claimed on the label---over thir-
teen ounces Of solids in the pound
jar. The fruit contains 65.6 per
cent sugar, showing that there is
considerable fuel value, particularly
Il tho heavy syrup is eaten also;
and the preserved cumquats are de-
licious served as a preserve or as
sauce for ice cream or puddings.
The crystallized brand furnishes
unique and exquisite conserve or
bon-bon for the tea table or for after
dinner.
Since the skin Of the fruit ia not
easily cut with the usual table sill
YER, 1t is wise to avoid disaster
by cutting the fruit before serving,
unless the guests are expected to
eat them whole--they are the size
Of very large olive and juicy.
Those who like them are so en-
thusiastic that they will not con-
slider the idea of cooking them, but
since they are expensive and Of an
extremely distinctive flavor, it is
we'll to have some ways of combin-
ing them to give the right amount
Of flavor at q smaller cost.
Cunguat Jelly
1 tablespoonful gelatinc
Il cupful cold water
"a cupful boiling water
1-3 cupful sugar
tablespoonfuls orange juice
4 tablespoonfuls lemon juice
tablespoonful cumquat syrup
/ cupful preserved cumquats
Soak the gelatine (f the granu-
lated is used) in cold water, then
dissolve in boiling water. (For the
instant gelatine use l cupful Of
New-York tribune., 1922-03-26
Calcium and Iron

A glance at the milk diagram, for
example, shows that q pound (pint)
Of milk supplies over cight-tenths
O: the calcium (limc) man needs
per day, and less than one-tenth Of
the iran. The other foods Of the
diet should therefore include some
il which iron predominates, and
turning over the pages Of the bull
iotin it is possible to find many such
very easily.
Vegetables and fruits, it is seen
fram the charts, are used in supply
ing mineral substances and bulk in
the diet without unduly increasing
tho protein and fuel. Milk, eggs,
chocso. fish, meats and almost all the
New-York tribune., 1922-03-26
Licllee Geiatine

Strain the juice from the fruit.
For ~ cupfuls Of juice use one
tablespoonful granulated gelatine.
Soak the gelatine in one-fourth cup
full Of cold juice, then dissolve in
the remaining juice, heated but not
boiled. When cold set on ice until
it begins to stiffen; beat with an
egg beater until foalny and stir in
lightly the beaten white of one egg,
or half cupful of whipped cream
New-York tribune., 1922-03-26
East and West Meet When These
New FIavors and Recipes JOIN to
Enliven Our Dinner Menus

boiling water at firct-) Add sugar,
fruit Juices and syrup. When cold
set on ice until 1t begins to sitter,
then stir in the cutnquats and mold.
The fruit can be cut into as large or
small pieces rs one wishes--Quarbers
make good size,
This jelly can be served witr
whipped cream or custard sauce. T.
Is delicious combined with sponge
cake or iady-fngers for a charlotte
russo.
Fruit cocktails have become singu-
iarly unintercsting this last year OF
90, but with the right ingredients an
appetizer can be served that is really
appetizng-a quality that the usual
cold, acid fruit affair often lacks.
New-York tribune., 1922-03-26
its and New Appliances Approved by the Institute
Cumquats, Preserved and Crystal.
lied, and the Chinese Lichee Nuts
Beckon to the Food Adventurer

your hearts content and your
pockethooS's possibilities.
olVe them trial and enlarge
your gaStronomic neutrality-suspicious.
are much easier to eat than TO pro-
houhce, and the Institute can help
you on both counts.
New-York tribune., 1922-03-26

foods depended unon to supply eff
ciont protein are with few excep-
tions of animal origin.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1922-06-08
SHOP NOTES

"Results"-that's what w. J. War
rell. advertising manager Of the D.
w. Adams Co. says about the big
spreads" he has been making ad-
vertising the company's JuneNwhite
sale.
Some people have said there is no
business" he continued. There is
plenty Of business II anyone will go
after it. We are now having our
June white sale. 1t will end Satur-
day night. Hundreds Of people have
visited our store and Monday and
Tuesday proved to be the two big
gest days Of the year for US, except
for Saturdays"
There is little wonder that the peo-
pie have gone to the Adams store for
the white goods bargains have been
remarkable. Hundreds Of articles
have been placed on sale at greatly
reduced prices. These prices Will
continue the rest of the week so that
everyone will have an opportunity to
take advantage of them.
with the many special values adj
vertsed. there will surely he a rush
the remaining days of the SALE an
ticipates Mr. Warrell.