davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Leading Types
Fruit Creams

Strawberry and peach are among
the most popular summer ice creams
and may be made with what is
known as a French or Philadelphia
cream foundation. The former is a
mixture Of a rich boiled custard and
whipped cream, the sweetened fruit
PURGE being added when half frozen.
In making the latter all cream
IS used. Scald two cupfuls Of light
cream, with quarter of a teaspoon
full Of salt and one cupful Of granu-
lated sugar. Cool, chill and fold in
one tablespoonful Of vanilla extract
and one pint Of chilled double cream,
whipped solid. Add the fruit PURGE
as when using the French cream.
Personally, always use the custard
foundation and rather pride myself
on the making of fresh fruit creams
Another very good cream is made
by the use of junket. This is less
expensive than the other creams and
Yet 1t is very smooth and creamy
Heat one quart Of rich milk with a
quarter Of teaspoonful Of salt and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

by cutting into little bits can of
sliced pineapple, three oranges, three
bananas and adding two tablespoon
fuls of the juice from a bottle Of
maraschino cherries. Sweeten to
taste. Fill sherbet glasses half full
Of this and cover with orange ice.
Garnish with piece of orange
coated with sugar.
If you have a mold of your own
take it to the store and have it
filled with vanilla and peach ice
cream. 1t can be put in in layers,
or if the proprietor is not too busy
he will line the mold with the vanilla
and put the peach in the center for
you. Pack it in salt and ice at
home. Cook can of peaches in
their syrup, to which sugar has been
added till it is rather thick. Cool.
Serve slice of the ice cream with
a peach and a bit of the syrup
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
FOOD Instincts as. Food Education

II that modern cril=ed knop
something than
e@f Tor them A number of different
texture and odor but their e6icie,
on o1rd to Of animals including
scientific CONTROL and they along a
6'ef " {ed song almost
les tor June calls attention
regard:
1T rould be modern
ottlSation rh be
t, adequate
that choose
the Instinct to-day
selection oth is limited BY restricted
The ciriled The able T.,
and the
impossible beliepe hare reached hi.
phou a
Whether the diet of odo, ,H flu.
fure scientists doubling Ii impossible
the alternative is educ in habits"
The the
child might preference for hn,
needs for health But those ho
the balanced al forge, hm
suppl, and hare become
Grcadnoher did lire pasteurised milk md
these
them need make taking fresh frui,
vegetables mineral supply
Immediate the
close and Irving
fns'acf science deetons-f you hare it,
ALP.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
- ~4&t l6%~ Qhe Urfhnne Dt1$titnte GOOD 6o<ey> 6
How to Make and Serue Mousses.
Cooling Ices and Parfaits
The Variations of the Orthodox Ice Cream and
Old-Fashioned Sherbets Are Simply
Handled in Summer

one and quarter cupfuls of sugar
until lukewarm; then stir in
junket tablet, dissolved in one Ia
blespoonful Of cold water and one
tablespoonful of vanilla extract.
Let stand until set" fold in one
pint Of chilled whipped cream and
freeze slowly Other favors, of
course, may be used or fruit sauces.
The main difference between ices
and sherbets is that the former are
generally made with a sugar syrup
foundation, TO which the fresh fruit
Juice is added. Sometimes a little
gelatine is used to give body and
also to delay its melting. In pre-
pairing the latter proceed as for the
ices, save that when the mixture is
haffrozen the stifHy whipped
whites Of one or two eggs are added,
according to the quantity made.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
~ kas
FA, A, Y
By Virginia Garter Lee

r &c CREAM or some frozen con-
E lection is almost as synonymous
with the Fourth of July as plum
pudding IS with Christmas, and as
we generally have our very hottest
weather around this national holi-
day the reason for the frozen popu-
larity IS not far to seek.
The terms ice cream and frozen
buildings cover such a multitude of
delicious preparations that the
housekeeper has a wealth Of posi-
bilities from which to make her
choice. and whether she selects an
ice, sherbet, mousse, parfait, frappe
or one Of the frozen buildings or
fruit ice creams her selection viii
surely prove popular,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

been sifted four times. Beat
the mixture until perfectly
smooth and even. Shame will
be upon you if white spot
should be found in this cake.
Pour the batter into a pound
cake tin and bake in a very slow
oven for an hour and a half.
If you prefer a sponge cake
try:
Crandmoiher's Sponge Cake
3 eggs
cup sugar
70 cup cold water
u cupfuls -four
l p teaspoonfuls baking powder
l saltspoonful salt
Beat the whole eggs, add the
sugar and thoroughly blend the
mixture. Then gradually add
the water and the -four sifted
with the baking powder. Flavor
and beat quickly. Bake in a
moderate oven for twenty min
utes.
If the arbor and humming
birds are not to be had, re-
member that the cake and tur-
ties will be just as delightful on
the side porch or in front of
the living room window-and
when winter comes tiny table
in front of the fireplace will
serve as well--try them on the
children. Even the sophisti-
Gated children of to-day will
love the family of turtles and
the snowy cave-seek quickly a
psychopathic clinic if they don't!
r. w.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

were four inches high and
dipped in frosting.
This cave on the miniature
sponge cake mountain was the
home Of family of turtles, who
at the very moment of our
coming to tea were discovered
winding their way up the noun
tain side and into their house
father turtle, biggest of all, in
the lead, with his wife and the
little turtles following in single
file.
The turtles were made of fat
raisins with a whole Glove stuck
in at one end for the head, and
the feet and tail made of the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Disguise 'Sore Ice Cream Rival the Frenciest Desserts

these preserved chestnuts at any one
Of the big grocery stores Or you can
make them at home. Now stand
around the edge of the dish three
lady fingers or narrow strips of
homemade sponge cake. They will
extend up above the edge of the
ramekin. Fill with sweetened and
favored whipped cream and garnish
with a strip of the marion.
Ice a la Margot
Ice la Margot is another de-
licious CORRECTION with plain vanilla
ice cream used as the base. Fill
tall glasses with it and top with
whipped cream favored with pis-
tachio and colored green. Garnish
with halves of malaga grapes peeled
and seeded.
A good summer dessert is made
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
By Nellie Ryder Gates

Store ice cream can be "fossed"
up in emergencies or on days when
turning the ice cream freezer is
burden so that it will appear to
be the work of the Frenchiest of
French chefs. A quart of plain
vanilla ice cream in a pasteboard
box can become "plonlbiere glace"
with very little trouble, not nearly
so much as getting out the freezer,
scalding it and chopping the ice.
Buy little paper cases, or you can
use your best ramekins. Put a
spoonful of vanilla ice cream in the
bottom on each one and sprinkle
with marion glace cut into tiny
pieces. You can buy a small jar Of
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
4 Long -TimeAgo Tea Party for Children ,cith
4 Captivating Cake Meath Honeysuckle Arbor

DO YOU remember your
grandmother's garden, with
its clover pinks, Jack roses,
hollyhocks, nicatinas, sweet
Williams and sweet alyssum?
If, like my grandmother gar
den, it also had a honeysuckle
arbor, it was all the more at
tractive. In the late afternoon
humming birds came and slipped
the sweetness from the trumpets
of that honeysuckle, while we
children underneath the arbor
slipped cold lemonade from tall
glasses. How still we sat and
watched our tiny, feathered
guests.
But the real thrill of sum-
mer tea" with grandmother
was the cake. 1t was Just a
sponge cake" in those days when
eggs were 10 cents a dozen, but
glorified one in it's festive
dress Of white icing. 1t was
endowed with mystery and
magic, for over the hole in the
center grandmother erected
cave entrance Of white paper,
frosted it generously, and let
icicles hang from its roof, and
erected at either side snow
sprinhled cedars (in reality tiny
sprigs from her fir tree. These
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Technique of Handling

Either mousse or parfait is
probably the simplest form of a
frozen dessert, as it requires no
freezer in the making. One merely
turns the mixture into mold with
watertight cover and buries it in
equal parts Of ice and rock salt for
about four hours before serving.
To freeze any mixture in a rotary
freezer use one measure of rock salt
70 three measures Of cracked ice,
and when mousse or parfait is be-
ing made use equal parts of salt and
cracked ice. Frozen desserts may
be kept for future use by packing
well with cracked ice in the freless
cooker, with no salt
To freeze in what is known as a
watertight mold, dip the mold in
ice water, fill full with the parfait
or mousse, cover with parafin paper
and press down the lid, letting the
paper project. If the lid fits tight
no further sealing is necessary, but
# it is loose bind the opening with
adhesive tape or smear with lard
and bind around with a strip of
doth.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
A Parfait

To make parfait the foundation
is prepared from syrup combined
with either egg whites or yolks and
frequently little gelatine is added.
When cooled about one pint of
whipped cream is beaten in with fla
voring, minced fruit or other ingre-
dents called for in the recipe. The
coffee and chocolate as we'll as the
fruit varieties of this frozen daint y
are especially recommended.
In adding any kind Of candied fruit
to a frozen dessert it should be
soaked for five or six hours, either in
a sugar syrup or Maraschino cordial.
IF this is not done the fruit will
freeze in solid, icy chunks and be
quite UNBEATABLE.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Cream Sherbets

Some Of the so-called cream sher-
bets, made with rich milk and fruit
juices, are very good To make
them pack the can Of the freezer in
ice and rock salt and turn in a quart
of very rich milk. Have ready one
pint Of strained raspberry juice
blended with one and half cupfuls
Of raspberry juice and the juice Ct
one lemon. Pour gradually into
the milk and freeze Immediately. A
little cream may be substituted for
part of the milk.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

Glove stems, with the flower
broken off. The last turtle in
the row (Little Willie Turtle)
was made of very small raisin,
while Old Man Turtle was a
very plump one, indeed.
Sometimes the mountain was
q pound cake made as follows:
Crandmoiher's Pound Cake
u pound -four 5 eggs
p pound butter u tcaspoonful
IL pound sugar vanilla
Cream the butter and add the
eggs one at a time, beating con-
tinually with wooden spoon.
After the eggs have all been
beaten in add the favoring and
gradually the -four, which has
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Special Menus Planned for N.
dependence Day Celebrations
With Chickens, Fruits and Cream Abundant the
Fourth Is Castronomic Easy Mark
For the Housekeeper

the strained juice Of one orange and
one lemon, one banana put through
the ricer, half a cupful of chopped
maraschino cherries and one cupful
each of sugar and grape juice that
have been boiled together for five
minutes and in which has been dis
solved one teaspoonful of granu-
lated gelatine, softened in a quar-
ter Of a cupful of cold water. Cool
and freeze slowly. When the sher-
bet begins to CONCEAL stir in the
stiffly whipped whites Of two eggs
and continue to freeze until firm.
Marshmallow Ice Cream
This is a delicious frozen cream
to serve with the different fresh
fruit sauces. To make it, boil to-
gether without stirring two cupfuls
Of graduated sugar and one of
water until it threads. Then pour
boiling hot, on the stifay whipped
whites Of two eggs and continue to
beat to light, creamy mass. Grad
ually whip in one pint Of cream
beaten solid and favor to taste with
vanilla extract. Pour into the
freezer, and when frozen to the con-
slstency of mush stir in one cupful
of shredded fresh marshmallows.
Freeze until firm and smooth and re-
pack in ice and rock salt for three
hours before serving. If desired a
mixture of half a cupful each of
chopped nut meats and marshmal-
lows may be substituted for all
marshmallows. This is recommend
ed when chocolate, maple or cot
fee sauce is served as an accom-
paniment.
Raspberry Ice
This is, perhaps, the most popular
Of all the fresh fruit ices. Boil
together for eight minutes one pint
of red currant juice, one pint of
water and three cupfuls of sugar.
Remove from the fire, cool and beat
with an egg beaten. When cold add
one cupful and a half Of red rasp-
berry juice, strained, and freeze
slowly. Serve in sherbet cups with
fresh red raspberries. This ice is
also good with sweetened whipped
cream.
Strawberry Macaroon Mousse
The strawberry season is 50 nearly
over that the Fourth of July is gen
orally their last appearance. To
make the mousse, whip until it will
hold its form one pint of chilled
double cream. Have ready one large
cupful of dried, crushed macaroon
crumbs and blend them with the
cream. Sweeten with half a cupful
of powdered sugar and add half
teaspoonful of vanilla extract and
sufficient crushed sweetened c+rar
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
The Mousse

When making mousse or parfait
the mixture must be very thick and
thoroughly blended before it Is
turned into the mold, as otherwise
the thin part will run through and
freeze in the bottom in a layer. The
foundation of a mousse is never
cooked, as it consists Of stiffly
whipped cream to which is added
powdered sugar, favoring and either
a thick chocolate syrup or sufficient
crushed and sweetened fruit PURGE
to color and flavor it, Macarooa
crumbs and chopped nut meats are
also frequently added to give body
to the mixture.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
"a
"a.

berry pulp to color and Aavor ~.
mixture. Turn into a mold Wit,
watertight cover and bury in eon.l
parts of ice and rock salt for for,
hours before serving.
Coffee Maroon Cream
Scald one pint Of milk and add
pinch Of salt, the yolks of four eyy,
and half cupful Of sugar. Coz,
over hot water to a thick, rich cu,-
tard, remove from the fire and ubo,
cold add half a pint Of chilled cream
whipped solid, one tablespoonful O.
powdered sugar, one teaspoonfuI a.
vanilla extract and strong, strained
coffee (black) to taste. Turn in.
a chilled freezer and when u.
cream begins to CONCEAL add CIR.
full Of aarrons cut in pieces and
that have been soaked in tb;cL
sugar syrup over night. Continue
to freeze until smooth. Serve with
a thick chocolate sauce.
Frozen Fruit Salad
Soak two and half cupfuls Of
minced candied and fresh fruit IN .
sugar syrup over night. When
ready to make the salad, drain and
blend with one cupful of thick NAV.
onnaise, to which has been added q
cupful of stiffly whipped cream. q
teaspoonful Of powdered sugar and
a teaspoonful Of gelatine, softenea
in a tablespoon Of cold water and
then dissolved over steam. Mix
well, turn into a mold with a water.
tight cover and bury in ice and rock
salt for four hours. Cut in slices
and serve on crisp lettuce leaves.
Banana and Curranf ROYAL
Press four bananas through
ricer and add three tablespoontuls
Of powdered sugar, four tablespoon.
fus of strained currant Juice and
half pint of thick cream whipped
solid. Season with tiny pinch Of
salt, mix well, mold and freeze as ia
the previous recipe.
Pineapple Parfait
Beat together the yolks Of two
eggs, three-quarters of e. cupful Of
sugar, pinch Of salt and half q
teaspoonful of grated lemon rind.
Have ready one cupful of thick
pineapple syrup, stir in the egg mix
ture and cook, stirring constantly
over hot water until well thick.
ened. Cool and blend with one pin,
Of chilled cream, whipped solid and
half a cupful Of shredded, canned
pineapple. Garnish the inside Of
mold with halved maraschino cher.
ries and pieces Of canned pineapple.
pour IN the parfait and mold and
freeze as for the banana and cur.
rant ROYAL
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
garnished with shredded almonds
Baked Alaska

Baked Alaska
A baked Alaska is not nearly so
elaborate as it looks when it is
served by the naughty waiter in
your favorite hotel or restaurant, and
can be very easily made in your own
kitchen. Have mold of vanilla ice
cream packed in salt and ice. Make
meringue by beating together until
very stiff and dry the whites of
four eggs and four tablespoonfuls
of powdered sugar. Turn the mold
out on cold platter. Cover the
ice cream with the meringue, sift
powdered sugar over it, place the
platter on chilled board, and put
it into hot oven to brown. Of
course, the secret is to work rapidly
after the cream has been unmolded
and to serve at once.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
A Frappe

For delicious coffee frappc
blend together four cupfuls of hot
strained coffee, a few grains of salt
and one large cupful of sugar.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

in sherbet cups garnished with
sweetened whipped cream and
chopped nut meats.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Meals for Four Days With Costs

Special Holiday Menus
BREAKFAST, s1.2o
Iced oxheart Cherries
Mushroom 9 R.sss.. cl Beaten Biscuits
LUNCHEON OR SUPPER, $3.50
Crabmeat Salad Rolls
Medley Fruit s S,essT A'' spons. c.l.
DINNER $3.50
Sass B'' kss.b. e5s Fss, Onion.
Roast Ducklings Green Peas Creamed Potatoes
Ice Cream With Crushed Raspberry Sane.
BREAKFAST IS Cents
staT s5s.s and Bacon Pineapple %. Sss.4a'
Coffee Cinnamon Sugar
LUNCHEON OR SUPPER s1so
Stuffed Eggs Medley Sandwiches
Chees. Tarts 'ei'' -''
DINNER, s4.so
Olives Fruit Punch Pessto SSp:
Strawberry Macaroon Mousse
Nut Cookies
July Menus
BREAKFAST, s1.os
Pcached Eggs Griled Tomatoes
hole Wheat Popovers Coffee
LUNCHEON. 50
Jellied Chicken Boullion Crackers
Ham Ripe Olive Sandwiches
Coffee Marion Cream With Chocolate Sauce
DINNER, $40
Fruit Cup
Broed Steak flashed Brown Potatoes
Green Corn Watercress
Frozen Fruit Salad Cheese Pastries
BREAKFAST, 81
PURGE of Fruits
Vegetable Sonfe Toasted Raisin Bread
Coffee
LUNCHEON, 500
Nodded Rolls
Prohibition Juep
Banana and Currant Royal
DINNER, s2s5
Cucumber and Onion Cocktails
Baked Stuffed Blue6sh Green Corn
Parsley Potatoes
Pineapple Parfait Sponge Fingers
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

Medley Fruit Sherbet
Press half can of apricots with
their juice through a sieve and add
The Lexington progress. (Lexington, Tenn.) 1884-current, 1922-07-28
MRS. MAY GRIFFEY DIES IN
PINE BLUFF.

Mrs. May Griffey, beloved wife Of
H. A. Griffey and daughter of Mr..
and Mrs. M. C. Carney, was born in
Hart county, KY. June 1st, 1891, and
died July 10Th, 1922 at her home.
2O20 East 9th Avenue Pine Bluff,
Ark.
She came to Lexington with her pa
rents when she was eight years old
and was married to Mr.. Griffey, Feb.
10Th, 1910. To this union three chill
dren were born-Harry, age IL, Fred,
8, and Herman, junior 8. She made
her home in Lexington until Deem
Der 1916, when her husband moved to
Pine Bluff. She was q member of the
Methodist church. The remains were
brought back to Lexington and inter-
ed in Lexington cemetery. To our
old friend, Mr.. Carney, the bereft
mother, husband, the little children
and other relatives and friends, The
Progress extends heartfelt sympathy.
The loss Of such a good woman, Just
at time when her children need her
protecting care, is one of those ca
lanities the grief Of which can be-
softened by time alone.
The Lexington progress. (Lexington, Tenn.) 1884-current, 1922-07-28

Last Monday morning we made q
trip with our neighbor, ]. Forrest
Winslow, in his auto, to the home Of
Jim Roberts, two and a half miles
Northeast Of town. The trip was
made for the purpose Of getting Ell
berta peaches, which were gathered
from trees sold by Charlie lowers to
the late Jim Stanford and set out by
Jim Roberts Sixteen years ago last
Spring. These trees and there are
many of them have never received
scientific attention and treatment,
and yet if cared for this year they
would have excellent fruit-in fact,
many. of the peaches are of excellent
quality The land is cultivated in cot
ton, which looks fine.
Democratic "CourinBilln Lancaster,
Chester county, was here Wednesday
and Thursday of last week and was a
guest of Republican "Cousin Bill" of
Lexington We noted that Cousin Bill,
of Chester, has secured for himself
set of teeth, which we take as augury
favorable for Democratic success in
the coming fall elections and the next
presidential campaign, for Cousin Bill,
of Chester, on former visit of few
months ago, said he saw no prospect
for anything except soup under the
present Republican administration.
The Lancasters are good fellows, in
Perry, Decatur, Henderson and Ches-
ter counties-and regardless of poll
tics.
The Lexington progress. (Lexington, Tenn.) 1884-current, 1922-07-28
BARGERTON ITEMS.

Fred s. Sellers, Reporter.
Miss Delpha Parker is having
chills.
G w. Jordan and wife B. S. Jordan
and family and Miss Lizzie Jackson,
attended Service at Shady Grove
Sunday.
Prof. H. A. Barnett and wife, of
Parsons, who are teaching a success
full singing School at Juno, were here
Monday night.
Several from here attended the
singing at Juno Sunday afternoon.
James Lawrence and wife, Grady
Douglass and wife and Mrs. Josie
Douglass motored to Jackson Friday
to see Mr.. and Mrs. H. C. Coffman.
s. H. Peterson has put up a black
smith shop and is ready to do all
kinds Of work.
Prof. c. A. Page is attending the
singing at Juno this week.
Robert Peterson and family, Of
Humboldt, were the guests Of J. D.
Peterson and wife Saturday night.
Jess Gately and wife, Of Law,
spent the weekend here with rela-
tives.
Maxwell Douglass, OF Jackson, Ia
spending several days here with his
grandparents, G. W. Jordan and wife.
w. A. Miller was in jackson Tues
day on business.
Mr. Lecroix and T. A. Hayes were
in Lexington Sunday.
John Dudley, of Jackson, visited his
father, L. A. Dudley Saturday and
Sunday.
Some from here have been attend
ing the Holiness meeting at Poplar
Corner this week.
Elder J. C. Lewis, Of Stray Leaf.
was in our midst Mondey on business.
Rev. J. R. Page filled his appoint
ment at Rheuhamah Sunday.
HARRISON Jordan and family have
been staying with s. A, Jordan and
family for several weeks.
Mr.. Lecroix, Of Memphis, has been
doing brick work on the school build
ing.
W. L. Harris has been hauling ties
to Lexington this week.
Several of the baseball fans of this
place attended the games in Lexing-
ton last week.
Sam Rosser, Of Clarksburg, was
here Saturday and attended the ball
game at Poplar Springs.
j. w. Pirtle, Of Lexington, was
here Friday.
Carl W. Edwards, candidate for
Trustee, was in our midst last week.
Hulie Reynolds and family, were in
Trenton several days last week.
School began here Monday with a
large attendance
S. H. Peterson and j. M. Wilson
motored to Lexington Saturday ON
business.
The Bargerton ball team lost to
Poplar Springs Saturday by a score
Of to IL.
Misses Susie and Carrie Wilson, Of
Jackson, are visiting their sister, Mrs.
Fred Cook this week.
Anyone wanting to use Limestone
Rock should see G. C. Sellers at once
as he will order car at an early date.
Ellis Gillian was in Trenton last
weekend.
W. F. Potts was in Crockett coun-
ty several days last week.