davidaulloa/AmericanStories huggingface dataset:
Imperial Valley press., 1922-03-11

COLUMBUS, ohio-Eleanor Smith,
Columbus, clipped two seconds off the
worlds relord for 100 yard breast
stroke last night. She made the dis
tance in one minute and % seconds.
Imperial Valley press., 1922-03-11

CIIICAGO-One hundred soldiers of
the sixth army corps comprising ILL
nois, Michigan and Wisconsin will COM
pete in a week s athletic tourney at
Fort Sheridan, opening the contests
next Monday night.
Imperial Valley press., 1922-03-11

SAN ANTONIO-Manager Mc6raW
has decided on the following Glant
batting order for the coming season.
Bancroft, Groh, Young, Frisch, Meusel,
Kelly, SINNERS or Cunningham and the
battery.
New-York tribune., 1922-04-09

gether, so that when the terminals
are slipped into the plug the whole
length of the brassy lips rests even
ly upon their surface.
These plugs showed no tendency
10 heat up even after their strenu-
Gus experience in the Institute
laboratory and displayed an unusual
fexibility in slipping on and off both
round and fiat terminals.
Plugs usually wear out before the
cords to which they areS attached
do When this is the case keep the
cord and get new plug for it. The
connection is very simple.
If you have many cords even
neatly looped up on hooks under your
work shelf, coming from three-ply
base plug, you may often find your
self laboriously and futilely trying
10 attach the irons plug to the
toaster or percolator. We have
done it ourselves in the electrical
kitchenette which is our only per-
sonal contact with domesticity. 1t
is great convenience, cutting
down the number of cords needed.
besides being easier on the apph-
ance and more effective. to have a
versatile, close-fitting plug of this
type that literally grips ALL"
Beaver Gripali. Made by the
Beaver Machine and Tool Company,
so Church Street, New York City.
New-York tribune., 1922-04-09

lowing drop cakes will be welcome
novelty:
Ginger Cri.ps
2 tablespoonfuls butter.
p cuptul sugar.
eggs.
2l2 cupfuls rolled oats.
3 teaspoonfuls baking powder.
4 teaspoonful salt.
S tablespoonfuls finely chopped
crystallized ginger.
Cream the butter and sugar to-
gether, Add the yolks of the eggs.
Mix the rolled oats, baking powder,
salt and ginger, distributing the lat
ter evenly and add to the first mix
ture. When we'll combined add the
whites Of the eggs beaten stiffly.
Drop from teaspoon far apart on a
buttered tin and bake in a slow
oven 600 to 325 degrees F. until
golden brown-about twenty min
utes. This will make two dozen
small wafer crisps.
Oriental Stew
Remembering most pleasantly
meat dishes from foreign lands in
which ginger figures, this glorifed
stew proved toothsome and popular
It's advantage is that the less inter
osting and less expensive cuts of
meat can be utilized, and with
slight variation in procedure left
ever bits Of meat can be reiuvenated.
In like fashion ginger can be added
TO pot roast or beef la mode.
For each pound Of meat veal or
beef use:
l large green pepper.
pieces of celery.
u medium sized onion.
y teaspoonful salt
a teaspoonful pepper.
II cubes u inch) preserved GIN
ger.
Cut the meat in 1 1a-inch cubes
New-York tribune., 1922-04-09
"a and Preserved Ginger-A Welcome IMMIGRANT
l ne funsent Flavor and Appetizing Appeal of Both
the oten and Root Varieties Open New
Doors to Gustatory Adventures

connection rather than for cooking.
For those who like to explore un-
tried fields in Cookery Land we sug-
gest these guide posts (in general
the preserved ginger lends itself bet
ter to these uses): Ginger with
cream cheese for SALADS, sandwiches
and appetlzers; ginger, with minced
nam or tongue for canapes and sand
wlches; ginger in a good vanilla ice
cream, IN an orange sherbet. in a
soft custard. in Spanish or Bava-
ran cream, in bread, rice or tapioca
New-York tribune., 1922-04-09

puddlngs; ginger in waffles in the
proportion of two tablespoonfuls to
one cupful of batter, served for a
special breakfast or as a luncheon
dessert; ginger incorporated into
omclets or made into a sauce to
serve over omelets for a luncheon
dessert; ginger beaten into a cooked
salad dressing; ginger and whipped
cream, both the syrup and finely
chopped pieces being folded carefully
in-and good luck to you in the ex-
ploring
New-York tribune., 1922-04-09
b, Bertha N. Balisc;n.
Tribune Institute


~OOD as we always had
" thought ginger was, We found
that the preserved and crys-
tallized ginger tested this week in
the Institute a delightful surprise.
Would that we could arouse all gin
ger unbelievers and skeptics and
tempt them with the fragrant con-
coctions made in the testing. Our
chemist said that these products
were the finest he had ever seen and
asked to have more to test-sonle~
times the tasting" tests we note
leave scant material for the test
tube and crucible'
Even to lock at the gold and
green boz Of sugar plums and the
jars of syrupy spicincss is sufficient
to stir appetite and start the di-
gestive juices. These ginger prod
ucts, as well as the kumquats dis
cussed earlier, make delightful gifts
for the discerning ones who recog-
nize rare foods.
As an aid TO the hostess ginger
IS unsurpassed. What more luscious
combination for guests than ginger
IN ice cream, ginger sherbet, ginger
bavarlan cream-served in the most
attractive dishes the house affords!
FOR fruit salads served on crisp
lettuce, or In fruit cups served ice
cold for an appetizer, ginger prop
erly used gives the last distinctive
touch.
For everyday use ginger has
place; added to the familiar rice
or bread puddings or custards the
dish takes on new interest. Cooked
as suggested below in meat stews, d
novel flavor is given to that stand
by and monotony avoided. In short,
SO many ways Of using ginger pre-
sented themselves in the Institute
kitchen that with great difficulty we
restrained ourselves to the permit-
ted number OF recipes.
Chinese and American Product
Most of the ginger is grown in
China, and some brands are packed
there in those attractive stone lars
the fancy jars do not, however.
always guarantee the quality and
cleanliness of the product. Rich's
products arc not finished in the
onent; only the preliminary work
is done there, the main processes
beng reserved for their factory
mere, where Western sanitary meth
New-York tribune., 1922-04-09

and some puddings and sauces the
finer chopping is preferable. For
some other dishes the dicing is suf
hcient. In measuring be careful
not to pack the pieces down.
Ginger in cooking means, first Of
all, steamed ginger pudding as eat
en- years ago in England. Whether
the art Of making this is gone or
not, the truth is that the recipe
cannot be found in the general cook
books. Here is one way of making
it that is possible for any house.
hold even in an apartment kitchen.
Ginger Pudding
u cupful brown 312 teaspoonfuls
sugar baking powder
I cupful milk 4 teaspoonful
I egg salt
Il cupful melted 12 cuprul crystal
tat lized ginger,
21a cupfuls -four finely diced
Dissolve the sugar in the milk,
heating if necessary. When cool add
the beaten egg. Sift together -four,
baking powder and salt and add the
New-York tribune., 1922-04-09
"A Unique Plug That Will
Fit Any Electrical Appliance

FITTING square pegs into round
holes is one of the perplexi-
ties that confront the designer of
'he seemingly simple electric plug
winch slips over the terminals of
Your electric iron, toaster, grill,
IN fact, all the common electric ap-
pnsnces that utilize heating coils.
IL the iron has fat terminals and the
coaster round ones it requires YER
sst'le plug to fit properly over both.
10 do this the brassy grips Visible
IN the holes at the end of the plug)
maat be shaped to slip easily over
Doth types of terminals and give a
hfm contact over as much of the
terminal surface as possible. When
'ne contact is poor the grips lose
'nelr temper and weaken. with the
result that there is g general loss of
'empcr when some morning the
me toaster refuses to glow
Inc grips in the new Beaver
ufipal ping, which is a recent addi-
''oh to the line Of Beaver electrical
''pecialties, are designed with the
'aes OF curing plug ailments by re-
moving the cause OF the greatest
'.ihculty. The unique construction
VI the grips provides a firm contact
VI any sort of terminal. The con-
'sct 1aces are pivoted at the end OF
'e TWO fingers that grip them to-
New-York tribune., 1922-04-09

ginger, mixing carefully so that the
pieces Will not stick together. Stir
IN the fat and the liquids. Turn
INTO a buttered pudding mold "a
baking powder can serves nicelvl.
tllling it not over two-thirds full.
cover tightly and steam two hours.
II steamer Is used the pudding
can be cooked in buttered glass or
earthenware dishes. Serve the pud
ding hot with hard sauce, lemon
sauce or, best of all, ginger sauce,
made as fallows:
Ginger Pudding Sauce
tablespoonfuls 2 eggs
butter 2 cupful milk
l-3 cupful sugar 3 tablespoonfuls
tablespoonful preserved
ginger syrup ginger
l-8 teaspoonful / tablespoonful
salt lemon mica
Cream the butter in the top part
of double boiler Add the sugar
and cream well. Add salt egg
yolks, ginger and ginger syrup.
When thoroughly mixed set the pan
over boiling water in the double
boiler. AS the mixture becomes
warm add the milk and stir con-
stantly as for a soft custard until
thick (about five minutes). Re
move from the fire and add lemon
juice. Before serving pour onto the
whites Of eggs which have been
beaten until very stiff. Serve the
sauce hot on the steamed ginger
pudding. Rice and bread puddings
viii be doubly appreciated with this
sauce as an accompaniment.
70 any good cake recipe add gin
ger and bake in muffin pans or make
your faVorite layer cake and cover
with a boiled frosting to which
finely chopped ginger has been
added. For afternoon teas the fol-
New-York tribune., 1922-04-09
a cheese and ginger in an unusual

cheese and ginger in an unusual
way.
Cheese Pufs
2 egg whites.
l cupful cheese.
teaspoonfuls flour.
Il teaspoonful salt.
a teaspoonful paprika.
3 tablospoonfuls chopped ginger
(preserved).
Mix the grated cheese with the
flour, salt, paprika and ginger and
fold in the beaten egg whites. Chill
and form into small balls with the
aid of a teaspoon, roll in fine bread
crumbs and fry a golden brown in
fat about ] z inches. The frying
is most easily done in small sauce
pan, with the fat just deep enough
to cover the balls well.
The following recipe will serve az
fruit dessert, as an appetizer to
begin the meal, or with mayonnaise
as salad. Many other fruit com-
hinations can be used with ginger
as f1avoring, but leftovers put to-
gether with ginger as the magic
wand Will turn into ''creation."
Ginger Fruit Salad
q cup diced tart apple.
q cup white cherries, pitted. y
"a cup grapefruit pulp.
1-3 cup chopped preserved ginger.
Dice the apples, pit the cherries
and cut in half. The simplest way
to prepare the grapefruit is to peel
1t, separate each section and remove
the skin and seed, then break the
solid piece of pulp into smaller sizes
to match the other fruits.
For salad, serve on crisp lettuce
or endive with mayonnaise dressing.
For a fruit cup as dessert add a
syrup made of equal quantities of
ginger syrup. grapefruit juice and
cherry juice, and garnish with
whipped cream and maraschino cher
ries. For a fruit cocktail as an ap-
petizer add more ginger and serve
ice cold with syrup of equal guam
titles of grapefruit juice, ginger
syrup and maraschino juice.
(Tested and endorsed by Tho
Tribune INSTITUTED
New-York tribune., 1922-04-09
Cakes and Puddings

For cooking the Canton grade is
excellent. In general the preserved
and crystal!ized can be used inter-
changeably if syrup is drained from
the preserved. A finer distinction
can be made by recommending crys-
tallized for cakes and puddings. and
preserved for such desserts as froz-
Ell dishes, gelatines, custards and
pudding sauces. where the syrup
can also be used Fer meat and
meat sauces the drained preserved
is better, as it is less sweet than
the sugary slices.
Chopping the ginger is best done by
cutting it into strips, then turning it
half way round and cutting the
strips into dice. Hold the point of
a long, sharp knife on the board
with the left hand and chop the
dice into smaller pieces. For cakes
New-York tribune., 1922-04-09
Some ''New" Foods

Among the new foods which have
already obtained more or less of a
foothold in the United States are
the avocado, Chinese cabbage,
celeriac. chayote, chard, dasheen,
kumquat loganberry, mango, new
melons, soy and udo. Besides the
natural increase which is to be eX-
pected of the foregoing we may eX-
pect to hear more of the following
in the near future: The feijoa, a
new South American fruit, also
called the pineapple guava, which is
now being grown in California. IT
is said to possess the refreshing
taste Of the pineapple, the richness
of the avocado and the pungency of
the strawberry guava.
The jujube is a new fruit which
has been cultivated in northern
China for centuries. Several of the
X
fornia and Texas. 1t is usually
eaten candied, and is preferred by
many to the date, which it somewhat
resembles in flavor. The kaki is a
new Chinese persimmon which is
assuming an important position in
Florida, Louisiana and California;
The sapote, Central American
fruit the size of an orange and with
q soft, melting texture, is now
grown in Florida.
The roselle is d new acid fruit
now grown in northern Florida and
southern California, used for jellies
and in making a refreshing acidu-
lous beverage.
The chirimoya is delicious
tropical dessert fruit sometimes
several pounds in size. 1t is sue
cessfully grown in southern Cali
fornia.
The work of the Bureau of Plant
Industry Of the United States De-
partment Of Agriculture, under the
able leadership of it's bureau chief,
DR.. David l.. Fairchild, and his
corps of scientific assistants and ex-
plorers, is responsible for much Of
New-York tribune., 1922-04-09

and brown quickly in fat as for
pot roast. Remove to a kettle and
cover with boiling water and SIM
mer for one hour. Slice the onion,
cut the celery in one-inch pieces and
add at the end of the hour together
with ginger, salt and pepper. Con-
tinue cooking until the meat is ten
der-about one hour more.
Fifteen minutes before it is done
add the green pepper seeded and cut
into strips. Thicken the broth, u.s.
ing II tablespoonful -four to each
cup of liquid, and if necessary color
with Kitchen Bouquet.
Sauce for Meat and Game
2 tahlespoonfuls fat.
tablespoonfuls -four.
/ cupful stock or broth.
/ teaspoonful chopped onion.
u teaspoonful parsley.
2 tablespoonfuls chopped ginger
(preserved).
1ha-2 teaspoonfuls lemon Juice.
Salt.
Paprika.
10 whole cloves.
Add the cloves and onion to the
stock and simmer Is to 20 minutes
and strain. {ln the Institute we
used a bouillon cube to a cupful of
water for the stock.) Make brown
sauce by melting the fat, adding the
-four and cooking until brown. Add
the strained stock little at time,
stirring constantly until the sauce
is thick and smooth. Add the gin
ger and parsley and salt and pap
rika to taste (the quantities depend
ing on the seasoning of the stock
and simmer 10 minutes. Before
serving add the lemon juice. If the
pieces Of ginger are not appreciated
in the sauce, this ingredient can be
cooked in the stock and strained out.
Vary the proportion Of ginger and
lemon juice to suit the meat it ac-
companies and the taste of the fam
ily
This sauce is particularly good
with baked or broiled ham, boiled
tongue, and, if one is fortunate
enough to have it, game. Many will
like it as q substitute for the usual
gravy in warming up tho last bits
Of turkey, goose, duck or roasts.
Salads. Puffs and What Not
An impromptu Sunday night
New-York tribune., 1922-04-09
Some Ginger Joys in the Kitchen
Unusually Interesting Combinations

n THE realms of cookery ginger
improves the flavor of any dish
II can be added to-and these are
many, from appetizers to desserts.
New-York tribune., 1922-04-09

fore, will be for catholcity in foods,
Ny creed is that he who can eat
in all languages has found nutri-
tional salvation. The person who
can eat and enjoy schnitz und
knoepf, pate de foie gras, spaghetti
scrapple, kumyss, curry. raw shell
fish, roast beef, chile con carne, two
handed cheese (thc kind you eat with
one hand while you hold your nose
with the other), caviar, chop suey,
oatmeal, goulash, gefuellte fisch, po-
tatoes, rice, terrapin and poi will
never go hungry no matter where
he may travel.
Such an individual can ever be ex-
pected to eat (if occasion requires)
such unusual possibilities as snails,
muskrat, horse meat and skate, all
CT which are in good standing in
certain communities.
''The World Do Move
A general survey Of foods of pre-
historic races, of Biblical times and
of later periods then followed,
which may be summarized as fol-
lows:
During the half million or more
years that man or a seni-simian
ancestor is known to have inhab-
tied the earth he has learned to cul-
tivate but about 800 plant species
out of the more than 100000 spe-
cies which are known. He has
learned to rear upward 200 species
of domestic animals out Of many
thousands in existence. He has
learned to cultivate but one mol
lusk (the oyster), and only few
insects, among which is the bee.
Man has not discovered and culti-
waited within the last 1000 years
single species which can rival maize,
rice, the sweet potato, breadfruit,
soy, the date, cereals, sorghums and
the banana, which date from three,
four or FIVE thousand years back.
according to De Candolle.
What he has been able to do is by
improved methods Of transportation
to increase the range of food posi-
bilities in any locality and to dimin-
ish seasonal scarcity.
Along with this development has
come about certain sacrifices Of
food value to appearance in widely
used foods such as white -four, re-
fined sugar and sulphured dried
fruits. Man has also developed food
prejudices which make it difficult
New-York tribune., 1922-04-09
Who's S Who in F00dpiLLe
The Plan of Work

HESE products have been subjected to
a chemical test and shown to be Of ex-
celent quality and free from adulteration
Cooking tests 1T the Institute Laboratory
have been made to determine their edibility
and adaptation to special uses.
The results obtained are reported in part
ON this page, and any further information
desired may be obtained by application to
the Institute.
New-York tribune., 1922-04-09

DDS can be insured. And, by the
way, it is a question of several
months to achieve the perfection
attained.
lhe two grades put out differ
both in the raw material used and
IN the processing. The usual GIN
ger root is used for the Canton
grade, but for the stem grade the
plant is specially cultivated, giving
product that is tender in texture
without the woodiness that ordinary
ginger sometimes has. In addition,
special care is given to the cooking
and finishing.
The chemist reports all four types
to be superior products in quality
and flavor, with normal composition
and no preservative. The packages
are full weight, some containing
more than the claimed amount. The
crystallized gingers have about rs
per cent sugar and the preserved
ones n per cent (Canton) and 69
per cent (stem).
The nutritive value of such gin
gers depends largely on the sugars
present (6s to 76 per cent?, but the
root itself has some food value,
mainly due to II per cent Of nat
ural sugar.
The Appeal of Flavor
Ginger is not, however, used for
nutrition primarily, but for it's
pungent flavor and appetizing ap-
peal. And for those who like it
there can hardly be too much of it.
The stem variety, whether crystal
lized or preserved, is too delicious
to be cooked, but should be used as
it is. The preserved is for desserts
with whipped cream or as a sauce
for luscious ice creams and delicate
puddings. The crystallized sugar
plums we suggest for teas and din
her as q substitute for peppermints
and bon-bons, or along with the
candied orange and lemon peel.
We of the Institute, who thought we
knew ginger. we're abashed to find
how we had failed to discriminate
between the "stem' ginger and the
plain root or Canton variety. The
former is fairly luscious in it's jelly
like texture and delicacy of flavor.
You pay more for it--about IS cents
a pound more to be exact, as conf
pared with a price Of IS cents for
crystallized Canton and so cents
more a pound for the preserved
stem ginger. 1t is we'll worth it
for those who seek the last word
in quality and wish to use it as
New-York tribune., 1922-04-09
Salads, Puffs and What Not

An impromptu Sunday night
sandwich of American cheese with
thin slices of ginger sent us hunt
ing along a new line. For a hot
appetizer or as an accompaniment
to salad we suggest this Oriental
tidbit, which combines the zest Of
New-York tribune., 1922-04-09
What Will Be the Food of the Next Century E?
Cheerful View of the Progress Made in Food Experimentation
H "a thema Food shaiaD

Abstract from an address de-
lvered at the Philadelphia College
of Pharmacy and Science, March
7G, 1922. Amid the serious strug-
giles of the Institute and others to
keep mp Nth dietetic theories, this
Haht-heortcd r1eaU OF the situation
by an official chemist mag afford n
temporary relief. Color,cs and
uitanlines, hhc other good scru-
ants, make bad masters. Keep 'on,
IN tltci, place. "A. L. 2.
New-York tribune., 1922-04-09

THERE are calory cranks who
would have us believe that
the food of the future will be ap-
portioned on a scientific c-mathemat-
ical basis. and that when one enters
restaurant he will be weighed and
tested and a food ticket handed him
calling for the nutrimcnt indicated
by his condition rather than his
appetite.
There are vitamine vigilantes
who are so thoroughly imbued with
the fact that in these newly discov-
cred food accessories will be found
the cure for all ills Of mankind that
they insist upon every one loading
up with vitamine concentrations at
the risk of blowing out a fuse or
two. There are imaginative indi-
viduals who are frequently quoted
to the effect that in the future all
foods will be synthetic and of high
potency, so that the swallowing of a
tablet or two will save the time de-
voted to eating.
These are all idle dreams. Ny
opinion is that when people eat
plenty Of food Of wide variety there
is little fear Of malnutrition or of
deficiency diseases. Ny plea, there
New-York tribune., 1922-04-09
Dealing in Futures

1t is possible that if great in
creases in population occur by the
next century meat will be esteemed
more for its flavoring possibilities
than as staple article of diet and
that it will be more difficult than at
present to get an excessive protein
dietary, the bugbear Of the middle
aged sedentary person. 1t is likely
that eggs will be used as now and
that the same meats will be found
with the possible addition Of whale
and reindeer meat, which are now
heing used on the Pacific Coast.
The inhabitant of the United States
100 years from now will probably
have access to a wider variety Of
purer, cleaner food than we Of the
present enjoy, for we have made
great advances in these respects in
a single generation.
New-York tribune., 1922-04-09

the recent development of new
foods.
The development of the future
will probably take place along the
following lines:
/. Still further improvements in
transportation.
2. improvements in present foods
by development Of new and valu-
able varieties.
3. Increase in crop yields, insur-
ing more abundant and possibly
cheaper food.
4. The development Of more SCI
cntific and economical methods Of
food conservation.
5. A wider distribution of useful
foods of other countries.
6. The education of the consumer
to overcome bad food habits and
preiudices.
New-York tribune., 1922-04-09

"Methuselah ate what he found on his
plate
And never, as people do now,
Did he note the amount of the calory
count.
He ate it because ii was chow.
He wasn't disturbed as at dinner he sat
Destroying a roast or pie,
To think it was lacking in granular fat
Or couple of vitamines shy
He cheerfully chewed every species Of
food
Untroubled by worries or fears,
Lest his health might be hurt by some
fancy dessert,
And he lived over nine hundred
years"