davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-08-13
Jazz Up Your Breakfast Jams,
By Jeanette Young Norton

DAME FASHION has taken a
hand in jazzing up the break
fast jams. The up-to-the-nlinute
hostess would no more think of
adding a sweet fruit jam to the
breakfast tray than she would of
offering barbecue with the cheese
course. or rose leaf Jam with the ice
cream. They are all hopelessly old
fashioned. Some of us who have
cultivated taste for them that will
not down may eat them in the pri-
vacy of a kitchen luncheon, though
we cut them dead like an undesir-
able acquaintance in public.
Vegetable, wild grape, crabapple,
green gooseberry and grapefruit
jams are the fads of the moment.
These jams are tart and tasty,
lacking the cloying sweetness of the
old fruit jams. a rather sensible
fad for their appetizing flavor does
not interfere with that of any of
the other foods the tray may con-
tain. This class of jam is a little
more troublesome to make than the
other sort, but is not made in quite
such large quantities. The jams are
put into the finger glasses usually
for individual service. The follow
ing recipes for their making will
serve as a starter for the home
cook along the jazzy jam trail.
Special attention is given to the
labels, so that the wee glasses add a
dainty appearance TO the temptingly
arranged tray.
Grapefruit jam
Prepare as many grapefruit as
are required by removing the skin
and all the white inner skin,
leaving the pulp free. Use three
quarters of q pint of sugar to each
pint of pulp, melt together and
cook down slowly. Add a very
thinly sliced lemon, freed from the
pith and pits, and quarter cup
full of candied orange peel chopped
fine.
Tomato jam
Select as many ripe tomatoes as
are to be used for the jam, wash
New-York tribune., 1922-08-13
By Virginia Carter Lee

r<O FURNISH the necessary
amount Of light, nutritious
Ia food when August days make
the heavier dishes seem unpalatable
a delicious variety of tempting egg
and cheese dishes are suggested with
a plentiful use of all dairy products.
Few dishes taste better than a
light, feathery cheese souffle, served
with good sauce or a puffy baked
omelet. Eggs la Molot Chasseur or
egg outlets are all weil-worth-while
suggestions to the clever home cook.
If one stops to think, many dishes
are greatly improved even by the ad-
dition of small amount of cheese,
not only from an epicurean stand
point but q nutritious one as we'll.
Examples of this will be found in
sprinkling the vegetable or thin soup
with grated Parmesan cheese, add
ing it to the muffin batter or biscuit
dough, working it into different
preparations of potatoes and other
vegetables and dusting it over the
various au gratin and escalioped
dishes.
A book might almost be written on
the good dishes made from cottage
or the so-called pot cheese" This
may be purchased at most of the
dairies and delicatessen shops and
makes delicious salads and sand
wiches at very small expense. 1t
may be easily dressed up" by the
addition of little thick cream or
mayonnaise, chopped chives or pars-
ley, minced pimentoes, chutney and
various other ingredients to suit the
individual taste.
Fruit, bit of cheese, crackers
and deni-tasse of black coffee
gives an ideal summer dessert, with
no standing over hot fire to concoct
elaborate dishes and at the same
time try the cooks temper.
In the menus for the coming week
several novel egg dishes are given;
1t must be remembered, however,
that not only are eggs useful for
service as the main dish, but they
should also enter into the majority
of the summer desserts. Souffies are
especially good in this particular
New-York tribune., 1922-08-13
Cheese and Souffles and Puffy
OmeIets Are Delicate and At.
fractiUe Summer Nourishers

and many Of the summer fruits can
be introduced into their making.
Creamed Eggs and Sardines
To make the creamed eggs with
sardines, melt four tablespoonful of
oleo and add quarter of a cupful
of bread crumbs and one cupful of
rich milk. Bring slowly to the boil
ing point, and add two chopped hard
boiled eggs, one box of drained sar-
dimes, freed from skin and bones and
faxed into small pieces, half tea
spoonful each of lemon juice and
salt and a quarter Of a teaspoonful
of paprika. Again bring to the boil
ing point and serve.
Egg Canapcs
For the egg canapes, mash with
silver fork two hard boiled eggs and
add one tablespoonful of minced
chives. one tablespoonful of chopped
mustard pickle, quarter of a cup
ful of shredded cress and table
spoonful of chopped stuffed olives.
Spread on rounds of bread that have
been sauted on one side in a little
salad oil.
Egg and Cheese Soup
10 prepare the egg and cheese
soup, heat one quart of milk and in
1t cook half cupful of spaghetti.
When softened stir in three table
spoonfuls of grated cheese, salt and
paprika to taste, half teaspoonfui
OF onion juice and a teaspoonful of
tomato ketchup. When the cheese is
melted pour little of the hot SOUP
on to well-beaten eggs and then COM
blne with the remainder of the soup.
Cook over hot water for a couple of
minutes, stirring constantly (do not
boiD, and serve very hot.
Panned Cheese and Nut Scrann,e
Prepare one generous pint Of sea-
soned, thick cornmeal mush. Add
three-quarters of cupful of chopped
walnut meats and small cupful of
grated cheese. Pour into a square
moid, chill on the ice and cut into
slices. Dip into seasoned -four and
saute until crisp, and brown in hot
bacon fat.
Cheese Croutons
for the cheese croutons, cut the
bread into cubes and frv in deem hot
New-York tribune., 1922-08-13
and Dairy Products Nutritious Paaable Midsummer Dis

fat to rich brown. While still hot
roll in grated Parmesan cheese, dust
with paprika and dry on brown
paper.
Pianked Eggs With Vegetables
This is a most slightly and appe
tizing dish for a summer breakfast
Arrange on a creased plank an IL
regular layer of creamy mashed po.
tatoes and make several depressions
in it. Into each drop an unbroken
egg, dust with salt and paprika and
pour over each a tablespoonful OF
butter. Brush overethe potato with
beaten egg yolk, mixed with two
tablespoonful Of cold water, and put
into q rather hot oven Con the upper
shelf until the eggs are set. Have
New-York tribune., 1922-08-13

them, cut out the stem ends and
pare them. Halve each tomato and
scrape out the seeds, then chop the
pulp coarsely. To each pint of pulp
add a half pint of sugar. Place in
preserve kettle, add a small spice
bag and melt together. Cook gently
and slowly until the jam is of the
usual consistency. Remove the spice
Dag and turn into the jam pots or
glasses.
Wild Grape jam
Wash, pulp and seed as MANY
grapes as are to be used for the
Jam. Throw the seeds and skins
INTO a saucepan and add two cupfuls
OF water to them and stew down.
then strain the juice over the pulp.
Add half pint of sugar to each
pint of pulp. Melt down, then
cook slowly, skimming well, until
the mass becomes of the right con-
sistency. If desired, small piece
OF green ginger and spice bag may
be added while the jam cooks, but
1t should be removed before it is
potted.
Carrot jam
Wash, scrape and slice as MANY
carrots as are to be used, then boil
IN saited water until very tender.
Drain when done and wash through
sieve. To each pint of pulp add
half pint of sugar. a sliced
lemon and the juice of a lemon. q
pint OF the carrot water, a spice
bag and a piece of green ginger.
Cook as usual and remove the gin
ger and spice before potting the
jam. The jam must be carefully
watched as it cooks down thick, and
New-York tribune., 1922-08-13

ready any leftover cooked vegeta-
bles, heated with little butter, and
garnish the plank with these and
punches of crisp cress. Serve with
a mushroom sauce.
Cheese Cake
This is an old-fashioned recipe
and one that is seldom seen. Mix
together one cupful of cottage
cheese, loosely packed, half a cupful
of sugar, half teaspoonful of lemon
juice, quarter of a teaspoonful of
salt, two and half cupfuls of milk,
three beaten eggs and half cupful
of currants. Pour into a RE plate
lined with pastry and bake about
New-York tribune., 1922-08-13
BY Mary Louise


WHEN you sit down to dine, the
soup, delicious as it may be,
does not always excite you because
of its novelty. You accept it and
enjoy it. as you do the piece de re-
sistance and its accompaniments. but
when the salad is served, are you
not always interested to see if it is
something new?
Chestnut Salad
One pound of Italian chestnuts ::
two cupfuls of diced apples; one
tablespoonful of candied ginger, cut
into bits; one tablespoonful of can
died cherries, sliced into rounds.
Peel the chestnuts, blanch and
remove the brown skins. Boil in
slightly salted water until tender.
Break into pieces. Mix lightly with
the apple, ginger and cherries, and
a liberal quantity of mayonnaise.
Serve on lettuce.
Mock Lobster Salad
One quart Tor 2 lbs.) of cold
boiled halibut; half a cupful Of
chopped sweet red pepper; mayon-
naise.
Boil two pounds of halibut in salt
ed water-in which a tablespoonful
OF vinegar is added-until firm.
When very cold, flake into pieces,
mix lightly with the chopped pep
pers and mayonnaise or Russian
dressing. Serve on lettuce.
Salad Surprise
One can California Bartlett pears.
two cream cheeses, mayonnaise and
lettuce
Dry the pears and cut into halves
with sharp knife. Place rounded
side up and spread smoothly with
the cream cheese, moistened with a
little cream. Serve individually ON
lettuce leaves surrounded by mayon-
naisas
Almond Cheese Salad
Molsten two cream cheese with a
New-York tribune., 1922-08-13

tered souffle tin. Bake in a moder-
ate oven until we'll risen and
Drowned. Serve with a marshmallow
sauce. To make this, simmer togeth-
er for twenty minutes one cupful Of
brown sugar and one and half
cupfuls of boiling water. Then pour
slowly on one cupful of quartered
fresh marshmallows, beat we'll and
favor with few drops of vanilla
extract.
Cheese Souffle With Mexican Sauce
This gives a delicious summer din
ncr at very small expense. To pre-
pare the souff1e place in a mixing
New-York tribune., 1922-08-13
Main Dish, Soup, Salad or De,.
sert May Well Include Mik.
Cheese and the Versatile Ego

bowl three cupfuls Of grated bread
crumbs and add two tablespoonfuls
of minced canned pimento, scant
quarter teaspoonful of salt, half a
: teaspoonful of mustard, ore table
spoonful of Worcestershire sauce,
one cupful and half of rich milk
and the beaten yolks of two eggs.
| Set in the ice chest for several hours,
then fold in the stiffly whipped egg
whites. Turn into buttered souffie
dish and bake as for the coffee
souffie. To make the sauce prepare
cupful of brown sauce and add
half teaspoonful Of kitchen bou-
quet, half cupful of tomato catsup
and tablespoonful each of minced
onion and green pepper that has
been Drowned in a little bacon fat.
Season to taste with salt, paprika
and celery salt and rub over the hot
sauce boat with cut Glove of garlic.
Cheese Club Sandwiches
These may be made from any pre-
ferred variety of cheese. For the
filling for an individual sandwich
use two slices of peeled chilled to-
mato, one thin slice Of cheese, a
lettuce leaf dipped in mayonnaise
dressing, two rashers of broiled
bacon and teaspoonful Of shredded
cabbage. Arrange between buttered
slices of rye bread.
Egg Outlets
These are quite a novelty, and
served with a puree Of spinach sauce
they are sufficiently hearty for a
main dinner or luncheon dish. Poach
the desired number Of eggs, remove
to platter and trim neatly. Chill
in the ice chest and carefully coat
with grated cheese, mixed with
crushed dried bread crumbs. Let
stand again for an hour, and egg
and bread crumb as for croquettes.
Lift with a pancake turner and
cook in deep hot fat to a rich brown.
Drain on brown paper before serv-
ing.
Eggs la Molot Chasseur
Finely chop two shallots and cook
in two tablespoonfuls of oleo, stir
ring constantly, for three minutes.
Add six peeled mushroom caps, cut
New-York tribune., 1922-08-13

Cook for seven minutes, ana add a
few grains of salt and one-third of
cupful of sugar. Then pour on the
beaten yolks of four eggs and flavor
with half a teaspoonful of vanilla
extract. Fold in the stiffly whipped
egg whites and turn into deep but
New-York tribune., 1922-08-13
BY Mildred Morris. Paris

A FRENCH chef takes his meter
as he does his holiday-with
Gallo relish--and it is his fancy to
pique the midsummer appetite with
a beguiling assortment of cold
dishes.
That he is as successful in this as
in all other culinary matters. the
voyager discovers when choosing a
restaurant overlooking the Avenue
de rOpera after a dusty day of
sightseeing. Here the speciality of
the house is hors-d 'oeuvres, twenty
two varieties of which are trium-
phantly placed on the table by a So
licitous waiter.
The Spice of Paris Dining
In brown earthenware dishes the
chilled hors d'euvres are arranged to
charm the eye of Whistler. Here
is combination of tender String
beans and sliced tomatoes sprinkled
with finely chopped parsley and COW
cred with French dressing. There
are caulifiower, stalks of celery
boiled until tender, hearts of arti-
chokes, small new potatoes sliced
and powdered with parsley, each in
separate dishes and saturated with
oil, vinegar, salt and pepper.
The success of these hors d'euvres
is due to the dressing, and one Won
ders if there is some magic in the
black wooden fork and spoon with
New-York tribune., 1922-08-13

forty-fve minutes in moderate
oven.
Coffee Egg Souffie
Make sauce from three table
spoonfuls each of melted butter and
cornstarch and half cupful each of
strong black coffee and rich milk.
New-York tribune., 1922-08-13
Salad Mousse

One cupful stiff mayonnaise, three
cupfuls whipped cream, u cupfuls
fruit pineapple, orange and canned
cherries in equal parts) and one tea
spoonful gelatine.
Soak gelatine in little cold water
fifteen minutes. Dissolve with bit
OF boiling water. Add this to may
onnaise. Fold in the whipped cream
lightly. Add the fruit drained from
the juice. Pack in mold in
cracked ice four hours. Serve on
lettuce with mayonnaise over the
top.
New-York tribune., 1922-08-13
The Marketing

"ah INCLUDE
at the butchers ons uouna 4
chopped beef for 40 cents.
pound and half Of stewine IN
at 28 cents a pound, three pounds. !
rib chops (for crown Of lamb) :,
45 cents a pound, half pound ),
sliced bacon at Al cents a nov,s
and slice Of salt pork for 8 ceus
At the fish market one pound s,s
quarter Of halibut steak at a
cents pound, eight large clans
8 cents each, one box Of sardins
for 25 cents and three and bap
pounds Of sea bass at 2 cents
pound.
Purchase for the dairy suppHs
two pounds and a half Of tabIa bu
ter at 48 cents pound, one mound
Of oleo for 2 cents, two half pins
of cream at g cents a bottle. sy
quarts Of Grade B milk at Is cent.
quart and five dozen eggs at Is
cents dozen.
Marketing prices for four parsoas
should run at the following approx.
innate figures. In the estimate given
no allowance is made for use Of milk
as a beverage):
New-York tribune., 1922-08-13
Some Paris Hors d'Guyres

Allow one dill pickle for a
ton: peel thinly and scoop out &
boat-shaped designs, slicing OF =
little section at the bottom TO IsAs
them set firmly. Fill the boats VIZ
mixture of chopped clans, snrs'
ded cabbage, chopped water ess
and a few chopped tarragon leass
mixed with French dressing,
which little chill sauce has ees
added. Rest the boats on thin 'o@
strips.
Another favorite is the toiap
canape. Place a thin slice Of -
tomato on a round of rye bress
toasted slightly, and spread W.
mayonnaise. On the center q =
tomato place small mound o. ns
ly chopped cabbage and sesp
moistened with French dressR
Snrinkle the top with cileFr
parsley.
The visitor draws a high sE
over the sawdusted floor 70 2
counter, wondering if the ln'sslp
tive creator of this appetizing
play may be q descendant q ~
renowned maitre d'hotel OF les'
XIV, who at the height Of his cay,
committed suicide when the
failed to arrive in time for g y
quet given by his monarch
New-York tribune., 1922-08-13
Why Not Lunch the Paris WAY?

fish restaurant who devotes his ta'
ent to creating fish dishes. Her
there are innumerable combinations
arranged in dainty shells-lObsar
with egg, capers and mayonnaiss,
shrimps with tiny carrots, peas an
mayonnaise, nussels with fine herbs
and mayonnaise, crab fresh frun
Brittany faxed with egg, red pep
pers and little lettuce leaves VIII
mayonnaise. eels cut into small sss
tions and jellied in white wine q
La Bourgogne, and river trout jeillae
and garnished with flowers or wan
radish petals.
The cold fish dishes are served o
lunch counter, and 70 each ords'
is added a heaping plate Of thiny-
sliced brown bread sandsieM
(Joy unrestrained 10 student ~
atesD
New-York tribune., 1922-08-13
Sunday
BREAKFAST

Sunday
BREAKFAST
Puree of Fruit ~.s.s
Egg Outlets Puree OF Spinach go
Bustered Toast Ccnee
LUNCHEON OR SUPPER
Swiss Cheese and Onion Sandv'ehss
Mint Jufeps
Raspberry Sherbet Fruit Ires~
DINNER
Jellied Chicken BouiiloIi
Roast Crown of Lanh. Mint sasss
Grape Jelly IS.
Drowned Potatoes Saccotsss,
Green Salad, Egg and Cheese pEess
Golden Parfait with Peach cape
New-York tribune., 1922-08-13
Sepen Salads Try q Nev
One Each Day IN the Week

little cream and beat with a fork
until smooth. Mix with it one-half
cupful of chopped blanched almonds
and one cupful of whipped cream
Pile lightly on lettuce leaves with
small bits of currant jelly placed on
top. Surround with mayonnaise.
Pate de Foie Cras Salad
One can pate de foie gras and
smallest white leaves of a head of
lettuce.
Arrange the pate de foie gras ir
balls on the lettuce leaves, with ,
teaspoonful of mayonnaise over each
Serve with hot toasted and buttered
crackers.
Austrian Salad
One pair sweetbreads, half an
onion, half carrot, one blade celery
two cupfuls canned peas, salt and
pepper
Boil sweetbreads twenty minutes
in boiling salted water (after thor
oughly washing and soaking in salt
water for half an hour) with the
onion. celery and carrot. When cold
remove the skin from the sweet
breads and break into pieces. Mix
with the peas and generous amount
of mayonnaise or Russian dressing
Serve on lettuce.
New-York tribune., 1922-08-13

into bits and cook for five n,;...
longer Then add half cupfuI :, :.
chicken stock, two Tablespoonful. y !.
white grape juice, one-ouarte, :. =
teaspoonfui of salt and a few o.. :.
each of paprika and cayenne @ D.:
to the boiling point and girnrs.
five minutes. Turn into sb.,, ~
buttered baking dish, cover with ~,
cooked scrambled eggs, porr .'
four tablespoonful of thick cream
and dust thickly with grated psr ,s,a
mesan cheese. This dish !, WI
worth the trouble it takes n :. :"
pare. Poached eggs NAV tst. ta' y.
place of the scrambled ones '
New-York tribune., 1922-08-13

Saturday
BREAKFAST
Sliced Pineapple
Panned Cheese and Nut ScrappIe with
Mushroom Sauce
Thin Bread and Butter Coffee
LUNCHEON
Deviled Egg Salad
ringer Rolls Iced Cocoa
Sunshine Cake Sliced pescha.
DINNER
Cantaloup
Cold Sea Bass with Mayonnaiss
Cheese Puff Potatoes Green Corn
Sliced Cucumbers
Lemon Sponge Pie
New-York tribune., 1922-08-13

and many of the summer fruits can
be introduced into their making.
New-York tribune., 1922-08-13
Eggs a la Molot Chasseur

Finely chop two shallots and cook
in two tablespoonfuls of oleo, stir
ring constantly, for three minutes,
Add six peeled mushroom caps, cut
New-York tribune., 1922-08-13

Select as many ripe tomatoes as
are to be used for the jam, wash
The Connecticut labor news., 1922-04-28
CHARGE NATIONAL CITY BANK BEHIND
 HAITI EXPLOITING
Big Interests Not Satisfied With 10 Per Cent. Profits, Say
 Lawyers.

Washington, D. C., April B. Charges that the seizure of Haiti for
 financial exploitation by the National
 City Bank, the HaitianAmerican
 Corporation, and others, which ex- pect profits "far in excess of 10 per
 cent.", is the result if not the real
 purpose of the military subjugation
 of the colored republic for the last six years, were made to Secretary of
 State Hughes here today by delega-
 ton of representatives of several na-
 the whole episode is illegal and virtu ally reduces our treaties to "scraps of paper" were made by committee of
 distinguished lawyers. All demand
 the restoration of Haitian sovereignty and the withdrawal of our troops, that the "honor of the United States be restored.
 An "address'' by the National Popular Government League, signed by the president, Senator Robert L. lOwen, William Kent, Wm, H, John-
 ston, Herbert Quick. Dr. John A. evidence drawn directly from the official hearings of the investigation into the Haitian occupation, conduct ed by a senate committee, Senator
 Medill Mccormick, of Illinois, chair ! man, showing that powerful financial interests are the only ones backing the government in it's military con quest of the island.
 Over 2oo,ooo acres of fertile lands
 have been virtually stolen from the Haitian peasants under the terms of a treaty and a new constitution forced
 at the point of bayonets.
 That labor is now 20 cents a day l in Haiti, and it is expected to be very far below American and even Cuban standards for years to come. That there are vast mineral, timber and other resources awaiting "the enterprise of American capitalists" ,"
 and that huge profits are expected, That a loan by private banks is being forced on Haiti.
 It is claimed that the government has spent over $5o,ooo,ooo on the con- quest of Haiti and Santo Domingo to date; at a time when American people are burdened with taxation and credit facilities greatly restricted; that many
 Americans have lost their lives, and
 that horrible tortures and slavery
 have been inflicted upon the natives
 when resisting the loss of their inde
 pendence.
 An important legal document, is
The Connecticut labor news., 1922-04-28
HARTFORD PLANS
 PERMANENT FUND
 FOR UNEMPLOYED
Park Head Would Set Aside 59o Average Weekly to Head
 Off Want.

Hartford, April 28.-George A.. Parker, superintendent of parks, who has had general supervision of munici- pal work provided for the unemploy- ed of the city during the last 16 months, has submitted 10 Mayor Brainard a report, with recommenda- tions looking toward the prevention of unemployment, in which he sug- gests that employers deposit an amount equal to 5 per cent. of the weekly payroll to be drawn only for the unemployment, payroll. MT; Parker points out that proposal was tried in Cleveland several months ago among the garment workers and that pleasant relations have been the order since.
 Ut seems a business convenience" says MT. Parker, that about per cent. shall remain unemployed-to be drawn upon when needed and then again discharged, in order to make working conditions easy, a sort of industrial reserve similar to an
 THEY tat should know how it can feed, c1othe and shelter itself without drawing upon the money that has been laid by From these premises, which are all assumed-percentages and all, I make these suggestions:
 "First-Let the department, busi- ness or manufacturer pay the men as they do now, disregarding unemploy- ment.
 "Second-Let the department ,busi- ness or manufacturer take an amount equal to 5 per cent. of the weekly payroll and deposit it with a trust company, to be drawn upon only for the unemployment payroll.
 ''Third-Any money remaining in the trust company at the end of three months to be returned to the firm making the deposit, providing there always is three months deposit left in the bank
 "Fourth-Any employe transferred into the industrial reserve corps shall be entitled to 60 per cent. of his regu- lar pay during So per cent of the time he worked for that firm during the six months previous to his trans fer.
 "Fifth-Any employe transferred to the reserve payroll shall at all times be subject to the call of the employer, and if he does not respond he shall forfeit all further claim to the reserve payroll.