davidaulloa/AmericanStories huggingface dataset:
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14

Two-piece regulation dresses
with brown chambray skirt but
toned to white cotton drill waist.
So.
They are in G to II year sizes,
extremely good-looking and very
durable dresses.
Fioor)
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14
Mems Underwear
8696 Pieces

CSc White gauze cotton drawers.
SAc each garment. Fancy striped
wv balbriggan shirts and drawers :;
ecru ribbed winter-weight cotton
shirts and drawers: natural color
and camel's-hair color wool and-c
ton shirts and drawers; checked
madras athletic shirts and drawers.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14

Wool Canton crepe, 81 inches
wide, at 50 yard;
Navy blue or black serge, '4S
inches wide, special, $1.5O yard;
Tricotine, 81 inches wide, spe-
cial at $3.50 n yard, and in tan,
raisin, Copenhagen, mahogany
and navy.
'loo)
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14
WOnlen's
Underwear.
$500 Pieces

2Sc Three for 81. Black cotton
Wv boomers; cotton and mer-
cerized union suits, Small sizes.
S0o each garment. Cotton union
wv suits, lace and shell trimmed
knee. regular and extra sizes. Cot
ton vests and tights; mercerized Isle
suits.
7Sc each garment Vests. in ribbed
scS cotton, high neck long and
lhrec-quarter sleeves; kle-iength
tights, Htgh-necked, long -sleeved.
le-length suits, Corset covers in
ribbed cotton. and wool-and-Cotton
mixed Mercerized boomers.
S1 each garment Mercerl2ed cot
W on-and-wool vests and tights:
-and-cotton vests. low necked
low neck, knee or ankle length
Small sizes.
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14
Many Women Are Looking at
Tweed Goats and CapeS

are made of fine English cloths in
plain colors or two-toned mix
lures. A few are in "custard'
color, which English women so
much favor.
The capes are made circular,
very full and very long with arm
Sits and large pockets.
Floor
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14

Where to Find
the Sale Goods
Women's Stockings
West Aisle
Chitdren's Stockings
Regular sectisn,
First Floor, Market
Mems Half Hose
Regular Section,
Main Floor, Market
Women's UnderUedr
East Aisle
ChIidren's Underpear
Regular Section.
First Floor, Market
Mems UnderIcedr
Regular Section.
Main Floor. Market
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14

(ThIrd FloOr)
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14

tsscond Floor
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14

1nn Three Tor 2bc. Cotton NeSts
low neck. no sleeves.
CSo each garment. Gauze cotton
> vests and pants muslin waists.
2Sc each garment. Three for 81
White cotton and gray wool
and-cotton shirts. pants and drawers.
S0c each garment. Ribbed white
WV wool-and-cotton vests and
pants: infants wool and cotton
wrappers and bands; ribbed cotton
union suits.
6Sc Boys ribbed gray and ecru
cotton union suits.
7Ec each garment. Infants WOOL
and-cotton wrappers; little
Children's sllk-and- cotton vests and
wool-and-cotton union suits
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14

(Second Floor
Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-01-14

(Tl,ird Floor)
New-York tribune., 1922-01-15
Hog Head, Spices andCereals Well
Combined Make ''Scrapple''
aHighly Seasoned Mush

pie is the Vogt brand examined.
which has no more starch present
than the farmers product. Corn
meal, however, seems to be used cx-
clusively, and less pork, the scrapplc
containing 4 per cent less fat and
3 per cent less protein than the
farmers mixture, also less season
ing, and 8 per cent more water.
Seasoned somewhat, dipped in
flour and fried in fat, it is. however,
q representative product and more
available than the homemade, richer
product. Also it is cheaper. which
must be always considered in rela-
ton to quality and richness.
In this connection recipe for
making real Philadelphia scrapple
may not come amiss. Here it is
right from Pennsylvania Dutch
STRONGHOLD:
New-York tribune., 1922-01-15

Rio. a Maracaibo arc usually less
choice and less subtle in flavor. But
there may be a very good Santos
and very poor Bogota then
the values change places.
Then, too, tastes vary as to what
a good cup of coffee is. Some want
a very mellow. bland cup; others a
more acrid, bitter tang. Some want
a heavy roast like the French, while
others think that this kills the more
delicate flavors, though it gives body
and color and strength. and that a
medium roast is much better. Some
like bit Of good chickory in their
brew, and it does give body without
bitterness. SO here one must en-
pertinent and depend on the expert
ence and honesty and pride of the
blender-and this brings US to the
Maxwell House coffee tested by cook
and chemist in this weeks work in
the laboratory.
New-York tribune., 1922-01-15

ard and that no contamination has
taken place en- route. For lot of
hides, for instance, taking a sea
voyage with a shipment of coffee
may seriously affect its flavor,
though it started out on the trip
all that it should be.
When mixed the coffee goes TO the
four gas heated roasters accommo-
dating 500 pounds each, where it is
roasted for twenty minutes at about
$50 degrees Fahrenheit. This is a
medium roast. At the same time
cyclone fans remove the dried "sil-
YER skins" loosened by the heat and
some of the chaff.
A Dry Roast
Next the great perforated pans
move forward to the mouth Of the
1oaster, receive the hot charge and
move back again. They are fol-
lowed obligingly by the jointed pipes
(shown in the picture), which "swal-
low themselves" in sections ap-
parently and perform amazing con-
tortions in the eyes of novice, in
order to keep up with the coolers
in their short journeys to and from
the roaster. Air is forced by the
fans through these pipes and the
coffee speedily cooled. There is no
spraying with water, no glazing, and
the shrinkage in the coffee runs from
Is per cent to 20 per cent, most of
which occurs during roasting, while
the average shrinkage is Is or l6
per cent, or even as little as 10 per
cent, with the wet method.
When cool the coffee is tipped into
hoppers directly below, and goes to
the stoners and then to the grinders,
New-York tribune., 1922-01-15
Philadelphia Scrapple
(Farmers' Styic}

Thoroughly scrapc and clean a
small hogs head. Cut in half and
take out the eyes and brains. Wash
the halves of the head and wipe dry
and put into large kettle.
Into the same kettle one may put
a small fresh shoulder Of pork, cut
up in small pieces, and an equal
amount Of boiling beef if desired.
Cover the whole with cold water
and cook gently for three or four
hours until the meat falls from
the bones. Remove all the bone:
with a perforated ladle. Season
highly with salt, ground black pep
New-York tribune., 1922-01-15
A Southern Coffee Invades the North
With aFragrantMessage of Good Cheer

points in good coffee, and to insure
this not only can local supply of
some 10000 pounds be roasted daily,
but a fleet of six motor trucks is
ready to lay the supply down where
it is most needed. Owe must say in
passing that they are "spiffy" mo-
tor trucks at that-ca e-aulait, with
gold trimmings, two great five-ton
trucks, two two-ton and two three
quarter-ton infants.)
Another fundamental in distribu-
ton which should appeal to the
dealer and consumer alike is that
New-York tribune., 1922-01-15

where the steel rolls first cut the
bean. Next the purifiers take it
and remove dust and chaff, and it
comes back through a second set of
pipes to the other side of the grind
or, where finer steel rolls give it the
pcrcolator medium grind, or it may
90 to the pulverizers and be ground
more finely FOX the drip coffee
method.
Thought to the Containcr
Ground, pulverized or bean coffee,
as the case may be, is delivered from
cars through covered openings in the
floor (see illustration) to the feeG
hoppers and so to the automatic
weighing, canning and labelling ma
chimes on the third floor; 1900 cans
an hour may be filled by one ma
chine.
Following out tne policy of help
ing the jobber and retailer to de
liver Maxwell coffee as fresh ane
clean as possible to the consumer
special twenty-iivc-pound drums are
provided, made Of fiber board, with
inner Innings of paraffin paper ane
a drum head Of board with it's stec
hoop, which makes as cleanly, con
venient and ar-tight a package a.
one could wish for retail handling o.
bulk coffees in stores or hotels. Blu
the Maxwell House comes only il
the tin.
After all this care in selection
preparation and handling it wouls
be dietetic Dime to make "tan
New-York tribune., 1922-01-15

'YzFAY over in Brooklyn, at Second
- .nuc and Fortieth Street, to
be e.:..ct, handily opposite the Bush
Terminal Building, where tons of
coffee ave received, the Check Neal
Coffee Company have built model,
up-to-date coffee plant. They ought
to know how to do it since it is
their fifth venture, Nashville, Hous-
ton. Jacksonville and Richmond al-
ready being equipped with similar
buildings.
Freshness First!
A fresh roast is one Of the main
New-York tribune., 1922-01-15
That Cup of Coffee What Goes Into Its Successful Makin&

did two spoonfuls of coarser coffee.
Even three level tablespoonfuls of
the ordinary pulvcrized coffee no
more than cqualed in strength the
cup made from one and half spoon
fuls Of the powdered. The water
has direct contact with every par
ticlc in the latter case.
Know the Blend
AS to the varieties that go into a
blend Of coffee, this is subject
wrapped in some mystery. We know
that Bogo a, a Mocha. Il Java arc
choice cotfccs and that Santos, q
New-York tribune., 1922-01-15
~ EHOLD the warm summer
~ morning cometh, when no

uloi ulAS COHlctu, WHen no
man, much less any woman,
can look sausage, scrapple, ct al. in
The face. But now is the time to
enjoy them. "Takc tarts while tarts
arc passing" as the old adagc has
IT, 1t is strange how sausage
ideals vary: Some people want them
full of spice and half bcef-and
good these may be. Others want the
rich all pork sausage. very delicate
~ seasoned and cxuding abundant
fat. in which it may be sizzlcd to
delicate brown.
Such q sausage With baked
apple, graham bread toast and
golden coffee is breakfast to bring
10y to king or varlet. And the fresh
Tamshlre sausage direct from the
old Chester farm in it's paraffine
paper box is just such very fat,
dclicately favored product and
made from aristocratic pedigrced
pigs.
The chemist reported that IS per
cent of protein. III per cent of fat
and ii per cent Of moisture were
found in these sausagcs. This
CORES ponds exactly to the standard
analysis for pure pork sausage.
having no filler, no beef and no corn
meal OF other starchy addition.
liot OFF tho Criddlc.
Even the small boy VINO has
watched "hot dogs cooked on the
street wagons knows that it does
not take a chef to cook sausage.
Have the gr;dd!c hot, and without
any added Fat put the sausage cakes
or IT, When crusted on one side
turn to t'othcr," allowing five to
ten minutes over moderate flame
sor The whole operation.
He. ertddle cakes and apples in
some form are the obvious foods
served with sausage. For hearty
meals this pork product could be
substituted in the menus suggested
later for scraprlc.
FOR iishtc: breakfast try q
| art apple sauce, followed by sau-
age ball. toast and coffee.
On cold winter mornings Southern
ors arc fond of erits (smal hominy)
served as an accompaniment to
sausage. This. with light baking
poN'dcr biscuits or buckwheat cakes
snl coffee, belongs in the hearty
meal c'ass.
TO serve with sausage break
fat cornmcal waflcs arc delicious,
hearty and appropriate. Enough
for four may be made according
lto The following recipe:
One scant cupful cornmeal. one
lcupfu wheat flour. three teaspoon
uls baking powder. three-quarters
If a teaspoonful salt, two teaspoon
3fuls sugar (if dcsivedl. two eggs,
one Tablespoonful shortening 'met
cd' and one cupful milk COR morc)
SIT together tho Dry materials.
pcat the egg until light. acparat-
rg tic whites and yoks. 10 tho
ceaten yolks add TIC shortening an,.
part Of the milk and mix this with
'he dry materials. Beat thoroughly
and add enough more milk Cor
sater' to make Il smooth batter
\loout a thick as cream. Fold in the
Fhites and cook in hot, creased waf-
Fe irons.
For lunch baked potatoes, sausage
knd crisp green salad make 4
food combination. Or delicious
isu could be made by boring q
bell in the raw potatoes with al
kppc corcr and filling the cavity
ITcsted and endorsed bY The Talb
New-York tribune., 1922-01-15

only small amounts arc stocked at a
time to insure fresh deliveries, and
on trial orders only a dozen one
pound cans arc left. This is costly
at first, but it means satisfaction and
repeat orders in the end, and in our
"tripping to the homes Of famous
foods" we find that "pride in ones
product' often leads to such far
sighted policies as this and that they
spell success in the end for those who
have the vision and the courage to
try them out.
TO get bacl, to the New \ ork home
of Maxwell House coffee. it is glass
all around, which means sun within
and light and air, but every inch
that is not glass is reinforced con-
crete painted snowy white. The
white columns that rise here and
there give southern Colonial as
pect, and there is such spacious
plantation effect that the odors of
roasting coffee seem quite at home
Any good housekeeper woulo be glad
to start hcr day in such sur
roundings.
From Mixer and Roastcr
TO Grinder and Can
Starting cn the fifth floor there
is the green coffee mixer, long cyl
indcr that will mix 15 tons of greer
beans at time. But first the coffee
is twice cleaned to remove dust and
sticks, strings, ETC., and you woulc
be amazed to see how much this is
needed.
Some five different varieties OF
coffee Of the grades or types selected
for this blend are first roasted and
ground and tasted in the little test
ing room on this floor, to make sure
that the deliveries are up to stand
New-York tribune., 1922-01-15
The Coffee Itself and
How Best TO Make 1t


How Best TO Make 1t
Though a chemical analysis can
not tell much about the finer quality
and flavors Of a coffee, it can tell
something as to how it lines up
among other known coffees in some
important particulars.
For instance. the three outputs
analyzed almost identcaly the same
in all particulars-s showing that the
same grade and purity exists in the
two ground products as in tho bean.
Chaff is conspicuous by It's absence.
Fat and caf1'cin arc both high 1G.6
per cent and 16 per cent rcspcc-
tivcly), while average figures arc
1871 per cent and IL per cent.
The solubility is high, indicating
good roast and satisfactory body
GA per cent, average figure being
22.6 per cent?. The government
standard calls for not less than 10
per cent of fat, which figure this
coffee exceeds by nearly per cent,
and not less than per cent Of ash
(the Maxwell shows 4.6 per cent? {.
All of which indicates a high grade,
thoroughly cleaned mixture.
AS to cup quality, number Of
brews were made. One made in a
large urn filter that had stood three
hours, using pulvcrized coffee at the
rate of one pound to two gallons
iforty cupfuls to a pound or about
two level tabcspoonfuls to the cup)
was black, Of true coffee flavor Oikc
unto the chcwcd beam, was good
taken "straight" and delicious and
Of perfect golden color when
cream was added.
When made in small percolator
the medium grind, good cup re-
suits from two level tablespoonfuls
to the cup. but for the home tiltc,
(silcx or porcelain pct preferred
the pulvcrized (Which is not of tho
finest grind possible) makes de,
!icious coffee, using the same amount
per cup, but filtering twice; for ont
filtration or for strong after-dinnel
coffee the best results would come
from increasing the amount to three
tablcspoonfuls to the teacupful, or b.
fi!teYing two or three times (th'
liquid passes through very quickly
But usually more coffee and on
filtration gives the best brew. I
is worth while to treat good cof
fee well--it will repay you. 1t ha
come long way and much care ha
been expended on it to get it to you
! coffee pot with all Of its subtl
| favors and aromas. Standardiz
your methods and measurement.
keep your individual coffee plant q
clean as Maxwell House, and fra
> GRANGE and flavor will reward you!
New-York tribune., 1922-01-15
e Cold Weather Breakfasts Down on the Barn
Savory Sausages Are Ideal for Wiinte,
Mornings and Most Appropriate
: for Sturdy Luncheons Besides

with sausage. Lay a thin slice of
bacon on top of each potato, add
pepper and place all in a baking
DISH. Bake until the potatoes are
soft, about forty-fve minutes in
hot (S5 F.) oven. Baste occasional
ly with drippings from the bacon.
and you will have a dish tempting
TO any one.
The sausage and bacon flavor will
permeatc the potato in the most
appetlzlng way.
Iiny sour pickles. graham bread
ard a fruit dessert will round out a
complete luncheon.
From the Pennsylvania
Dutch Comes This Product
SCRAPPLE is a PENNSYLVANIA
Dutch dish, made from hog S
head, spices and cereals, cooked
INTO a sort of highly seasoned
mush, which can be sliced and fried
IN its own fat if enough pork has
been used. 1t is very appetizi11g
winter dish if the maker has not
been overgcnerous with the cornmcal
and stingy with the pork and season.
ings.
Its Composition
The two samples examined arc
characteristic Of the farmers home
made product as found on the mar
kot stands and the commercial prod
uc's' which must stand up undcr
more trying handling conditions.
The Farmer Reed scrappe had
nearly 10 per cent Of fat, II per
New-York tribune., 1922-01-15
The Best of Cof-
! e e & u " & e
Spoiled in the
Kitchen by Lack
O / { ar G U II q
"kz.OlU H0W'
By Anne L. Pierce
Director Tribune INstUutc

ENoo oftc" the first swallow Of
coffee is the days first bitter
dlSappointment-to say moth
ing at all Of thc last drop in the cup.
Like amy finely favored, partly vola-
tile beverage capable of giving great
joy whoa it is at its best. it can also
give great grief when it is poor So
tho housellccpor can DO much to
start the day right for her family
by giving thought to her coffee pot
its technique and what goes into il
Sr.Ila and Char>bdia - Tn
Coffee Cup Between
There arc 80 many ways to spoi
2 cup cf coffee that it takes Il Skill
full dodgcr t. sidcstep them all. And
stll the process is simplicity itself
if u fow Fundamentals arc observed.
Fresh boiling water, coffee prop
crly ground for the process to be
used tcoarso ground for boiled cof-
fee, medium fer percolator and very
finely ground or pulverizcd for the
filter, which is the most approved
method for health and Havor); short
no boiling Of the grounds. a clean
po, and sweet cloths and, finally
cream 70: the finished cup. For the
best coffee will turn ashcn-f faced If
you put thin milk into it. A golden
brown reaction to cream is well
worth the price you pay.
SO much for generalities. In par
ticuar we also know that finely
pulverized coffee will give a much
stronger brew when smaller
amount is used and the coffee is
only filtered once than will larger
amount filtered twice 'uhen coarscy
| gyind is employed. This is most inn
portant to remember, both from the
standpoints Of economy and quality
One and half level tablespoon
fuls of very finely pulverized coffee
powdered, made a much stronger anc
better cup of coffee when filtered
once Oess than two minutes contact
for six cups) in porcelain pot thar
New-York tribune., 1922-01-15
The Plan Of Work

INC tt11 Ot VVOfK
rT@HESE PRODUCTS HAVE BEEN SUBJECTED
70 CHEMlCAL TEST AND SHOWN TO BE
OF EXCE1ENT QUALITY, ACCURATELY
CooklNG TESTS IN THE INSTITUTE LABORATORY
HAVE BEEN MADE TO DETERMINE THEIR EDIBII-
ITY AND ADAPTATION TO SPECIAL USES
TIE RESULTS OBTAINED ARE REPORTED IN
PART ON THIS PAGE, AND ANY FURTHER IN
FORMATION DESIRED MAY BE OBTAINED BY
APPLICATION TO THE INSTITUTE.
New-York tribune., 1922-01-15

Tested aud endorsed By The Tribune
Institute
New-York tribune., 1922-01-15

Of SAUSAGE though
starch with 90 cent Of
was delicious tasted present.
New-York tribune., 1922-01-15
What Goes With Scramble

If breakfast is the meal that must
be planned, serve first baked apples
which have been cooked with a gen
crous supply of butter. sugar and
cinnamon. Then with the scrapple
and hot steaming coffee have corn
meal griddle cakes. 1t will be a
substantial breakfast and one that
we'll fits the out-of doors man for
strenuous morning.
If lunch is the meal at which it
is to be served. try hot baking
powder biscuit, with salad Of let
tuce hearts or cndive and Frcncl,
dressing. Or. if the vtamines in
terest you. substitute colcslaw, we'll
dressed, for the lettuce. Finish with
apple pie la mode and coffee, and
again You will have a hearty and
satisfactory meal.
New-York tribune., 1922-01-15

Tested and endorsed By The Ta1b-
uac Instituted
New-York tribune., 1922-01-15

wheat gives better caorcs
when all cornmeal used. This pound
product because the
New-York tribune., 1922-01-15

per and ground sage Carefully
skim off all the grease as it rises TO
the surface. Make a mixture Of two
parts Of cornmcal and one part
wheat -four and sprinkle the cereal
mixture into the cooking meat while
constantly stirring Continue 10
add the cereals until it is Of the
consistency Of mush. Then cook for
one hour more, very slowly, being
careful that it does not scorch.
Finally pour into pans and put in @
cool place to allow it to harden.
In most recipes corn meal only Il
directed. In the real Pennsylvania
Dutch "Ponhoss' buckwhcat -four is
used in whole or in part.
To cook scrapplc is one Of those
three-minutc stove operations. All
one has to DO is to slice the scrapple
about one-quarter inch thick. Dip
the slices into -four and saute thcm
IN hot fat, the latter about one-
quarter inch deep in the frying pan.
Or it may be fried in deep fat,
though this is unnecessarily
elaborate. The farmer scrappie
IS very rich in fat and fries in its
own grease. No addition is ncccs-
sary. Fry to a light brown and
serve garnishcd with parsley or Gel.
New-York tribune., 1922-01-15
A Y cry Little
Journey to q
l. arg C0ffe e G
Plant That Has
Just Had Its First
"At Home" IN
Brooklyn

min stew" Of the finished product,
would it not? Look we'll to your cof-
fee plant, which is the coffee pot,
and carry on the good work,
New-York tribune., 1922-01-15

This corner of the
fifth floor gives
ar idea Of the
spaciOusneSs o
"ManiceU House."
The I.5.ion cyIin-
dricuL nlincr is in
the foreground,
wiih the 500 ID.
roostcrs and per-
}orotcd co ool ling
paus, nith their
air pipes in The
rear
New-York tribune., 1922-01-15

often the first swallow Of
coffee is the days first bitter
Il .,,a,l.i 1, ,,,nnt ...,. ,,nil |,
SveÌŒt = World. [volume] (Cleveland, Ohio) 1911-1939, 1922-06-23

&C sc vSeobecne veTf, re hlav-
MIN ncelem porady byla as fl
nancni pomoc zeleZnicniho
bratrstva stavkujicim uhloko-
pun, jak poslednejsi pred ne
jakou dobou zadali.
V pruvodu Lewise byl ta-
jemnik spojeneho havifstva,
William Green. Ostatni IRA
dovny bratrstev strojvudcu,
vlakovych personalu i delnic-
tva tratniho Lewisem navstlve-
ny nebyly, &C Sc tax ocekava-
10 a dotycni predsedove pro-
hlasuji, re jim nebyla ami pfi-
tomnost Lewisova v Clevelan-
de znama. Lewis patrne jeSte
vcerejSiho odpoledne odcesto-
val neb nebyl zadnem zdej-
sim hotelu zapsan.
SveÌŒt = World. [volume] (Cleveland, Ohio) 1911-1939, 1922-06-23
AUTOBUSOVE SPOJENf
S YOUNGSTOWNEM.

Z Clevelandskeho Public
SQuaru vyjizdeti budou kaz-
dou lichou hodinu zvlastni au-
tobusy do Youngstown, kdez-
to z Youngstown budou zpet
vyjizdeti kazdou hodinu sudou
a sice cd 7. hod. ranni do g.
hodiny vecerni. Move spoieni
veide V platnost iiz zitreisi So
boty jak oznamuje pfedseda
podniku the Cleveland Youngs
town Bus c., f. G.. Greiger.