davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-01-29
Aunt Rilla's Black
Walnut Cake Recipe
THIS delicate whie cake, with the

HlS delicate whie cake, with the
richness of the black walnut
meats and the quality of the thick, :,
fudge-like creamy chocolate frost
ing, is a New England triumph.
There was a real Aunt Rilla" up in
Maine who made it for admiring
nleces and nephews; and on last
New Years Day we saw it compete
with homemade fruit cake of great
merit and come out far ahead. A
distinguished loaf cake Of this kind
IS much nicer, in our opinion, for
tea or to serve with ice cream than
the elaborate and laborious Layer
cakes" H}r
The Cake
= cup butter ? teaspoonfuls
l y cups sugar baking powder
q cup milk 4 egg whites
2 cups -four l cup nut meats
Cream together the butter ana
sugar. Sift the baking powder u"
the flour, and add the two ater
nately with the milk to the butter
and sugar. Fold in the stiftly bea9-
en- egg whites and. lastly beat in 'ns
nut meats, finely cut. Use. saaf
low pan and. bake in a moderate
oven (3so F.} for about twenty
five minutes. -
Chocolate Icing
Invert the cake, tor the bottom
is apt to be smootherl and dust At
with powdered sugar. Stir ln'o
three cups of confectioner's sugar
enough. milk to make a paste tla'
can be spread Melt: in-.:a a douole
boiler one-half cake Zone quarter
pound) of unsweetened chocolate,
add a teaspoonful .saof vanilla ana
beat into the sugar paste uh'''
smooth. !,
If it becomes too stiff to 'spreau
add little more; milk%6. too .mois''
a little more sugar. Spread on 1ns
bottom and sides of the inverted
cake while. it is. still hot.
A. M. p. Washington. D. 6.
New-York tribune., 1922-01-29

ready for use and are very good.
Mix the chicken with the rice, add
any seasoning needed and pack the
mold with this mixture. Place in
the oven a few minutes to heat
through, then turn out on a platter
and serve. If desired a sauce can
be made from the liquid in which
the chicken and rice have been
cooked, but the Spanish people eat
it without the gravy.
Stuffed Cabbage
This dish comes from Denmark
and among the working classes there
is in high favor for the holidays.
Cut conical piece out Of the
stem end of a good sized cabbage,
leaving the stem as handle. Scoop
out the inside until the cabbage
forms a she'll about an inch thick.
Have ready one pound Of top round
Of beef chopped fine, or pork and
veal. Mix with this one cupful of
dried bread crumbs, one egg we'll
beaten, two tablespoonfuls of melted
butter and season the whole we'll
with salt, pepper and nutmeg. Fill
the cabbage shell with this mixture.
Trim the piece cut from the tor so
that it will make snug lid, tie the
cabbage firmly in cloth and boil
about two hours, or until the cab
bage is thoroughly done. Put a
little paprika in the water in which
the cabbage is cooking.
Now chop in small pieces the cab
bage taken from the inside and boil
1t with as many white potatoes as
are needed. When all is ready turn
the cabbage out very carefully on
10 a platter, keeping the stem end
uppermost. Arrange around it the
chopped cabbage and potatoes and
serve with rich cream sauce sea-
soned with salt, pepper and a good
olt OF nutmeg. This is really de-
llcious dish, and the funny thing
about 1t is that the more you eat the
more you want.
fillet of Beef a la Stanley
This dish can be had in almost all
good restaurants now, but few know
where or how it got it's name.
When Henry M. Stanley was in
Africa his food, naturally, was linn
'ted TO that which grew there or
could be obtained by hunting. II be-
New-York tribune., 1922-01-29
4 Little magina-
ton and Daring
MayLend Strange
and Pleasing As
poets to We IT,
KnOlUn American
DeLicucies
came at last daily diet of venison
and bananas

came at last a daily diet Of venison
and bananas.
The natives always cook the large
bananas, thinking them unfit to cot
law. Horseradish as we'll as other
herbs grew in abundance and Mr..
Stanley invented this combination.
On his return to London he intro
Guced it lis clubs and it had a
great vo It first it was served
only at most exclusive hotels and
club venison was hard to get.
Tf ,me one thought Of substitute
II. fillet of beef for the venison. and
in this country, when the fillets were
beyond the reach of most, the inven-
tive Yankee went still further and
used Hamburg steak. 1t is almost
as good as the fillet, too.
Shape a pound or more, if needed,
OF top round of beef, chopped, into
Hat cake about one inch thick. FRY
1t III butter on very hot pan first
on one side, then on the other, turn
ing it carefully so as not to break
the cake. If preferred it can be
brolled under the gas. Be careful
not to cook it too much or it will be
hard. Place on a hot platter and
cover with tiny Jumps of butter.
Strange but True
Cut half dozen bananas in strins
and fry a delicate brown. Place
these over and around the mca,
Have ready about two cupfuls of
flch cream sauce rather highly sea-
soned with salt, pepper and half a
cuptul ot grated horseradish. The
fresh is best if it can be had; if not
that which comes in bottles will be
quite as good. Pour this over the
meat and bananas and serve with
French fried potatoes. So.
These dishes are very hearty, so
all that is needed to make a perfect
meal is a good, crisp salad, bit Of
fine cheese and cup of black coffee.
New-York tribune., 1922-01-29

tance Of diet and its relation to
good teeth.
If education is a fitting for
life. then is it not clear that we
must include in it adequate IN
formation and adequate consid-
GRAFTON Of the problems of diet
in their relation to common
health and common efficiency?
1t may even be that it is as
important for students to know
concretely what Sherman has
said about the diet of child as
1t is to know the law of the sine
and the cosinc, or as it is to
have correct information as to
the evidence distinguishing the
paleozoic from the mesozoic Pc
riod Of geological history.
Without, however, belittling
at all the Importance of mathe-
MATES or geological history in
the college curriculum, l am
willing to defend the thesis that
the average college curriculum
does not give the consideration
to nutritional problems that
their relation to life warrants.
1t ought not to be possible for
students of colleges to go out
from the institution without
having dealt seriously with the
practical problems.
Excerpt from "Thc Place Of the
Nutrition 8'orlse,. IN the Heath
Program" By Baily 3. Bmritt
jr., Home Economics, December
1921. p. 579.
New-York tribune., 1922-01-29
adequate Nutrition and Proper Diet
Are important to the Health of the Teeth

EADERS in whom we have
had a great deal of conf
dence are abandoning their slo-
gan that q clean tooth never de
Gays, because there seems to be
some evidence that tooth decay
may have its origin in made
quate diet or inadequate nutri~
ton.
We suspect that even the ex-
pert himself feels that there is
a pitiful lack Of accurate knowl-
edge with regard to the relation
between diet and tooth decay,
and we are encouraged by the
fact that some steps are being
taken, notably in Boston itself,
and in other places perhaps to
a less degree, to fill in this i'm
portant gap of information.
Meantime there is no one, |
think, who will deny that if We
really want to prevent tooth de-
cay we must work along nutri-
tion lines as we'll as along lines
of cleanliness and sanitation Of
the mouth. l sat one whole eve
ming recently in a small group
a experts who were considering
the essentials of dental
prophylactic program, and it
seemed to be the consensus Of
opinion of this group that if you
,ould do but one thing in a given
community looking toward the
prevention of tooth decay you
lad better begin with educating
vour community in the impor-
New-York tribune., 1922-01-29
Curried Beef Tripo

Put one pound of tripe on to eook
in cold water, and when bo;l;ra
drain, scrape and rinse. Cut in small
pieces, place in a sauceoan cove,
with cold water, add sliced onion
and simmer until very tender Pe.
serve two-thirds of pint Of III.
liquor in which the tripe has cooked
and thicken with four tablespoonfnI,
of -four blended with four table >
spoonfuls of melted oleo. Season
with one and a half tablesooonfuls
OF curry powder. salt and paprika IN
taste and three-quarters of a tea.
spoonful of brown sugar. Arranpe
the cooked tripe on a bed Of bo;]ed
rice and pour over the curry sauce
Swiss Steak
have two pounds of round steak
cut TWO inches thick, lay on a board
ana pound IN as much -four as it will
take up, probably half cupful
Scar the meat over quickly ION
both sides) in a not frying pan,
using bacon fat, and transfer to a
baking dish or casserole. Cover
with seasoned, strained tomato sauce
and lay over the meat six peeled
onions. Add extra salt and paprika
to suit the individual taste and cook
covered until the meat is tender.
Half an hour before it is cooked
add three-quarters Of a cupful of
peeled and sliced mushroom caps
Serve from the casserole or baking
dish.
New-York tribune., 1922-01-29
Beef and Kidney Pie

Cut one pound and a half of
round steak in thin strips, dust with
salt and paprika and roll in -four.
Parboil for five minutes two lamb
kidneys, dice them and also roll in
seasoned -four. Arrange the two
meats in alternate layers in a deep
baking dish, sprinkling in between
New-York tribune., 1922-01-29
By Virginia Carter Lee


n EEF is probably the most
popular of the winter meats
and from the lordly roast and
aristocratic porterhouse or tender
loin to the curried tripe or braised
oxtals it may be delicious and at
tractivc when properly cooked and
served.
With roasts Of beef and the better
cuts of steak selling at their pres
ent prices they should be served in
their highest state of perfection, and
since you must pay for the bone and
beef suet that accompany them
these as we'll as the meat should be
economically utilized to the very last
particle.
Although we speak Of roasted
beef, it is really baked beef when
cooked in the oven Instead of being
scared over an open fire. If we
would have the joint at its best it
must be very quickly Drowned over
to retain the juices, then cooked
more slowly until rare, medium or
we'll done, to your liking.
If boned roast is selected, notch
or slash the rim of fat around the
edge of the top. This will keep the
beef from putting up in the center
and leaving hole on the under side.
Be sure that with a boned roast the
butcher sends you the bones, trim
mings and any suet attached. With
these accessories properly utilized
the original cost of the roast may
be materially lowered.
This same principle should be en-
ployed with a steak, as the end will
furnish delicious Hamburg steak or
a savory bit of beef loaf Add your
steak bone to the soup kettle and
notice how the broiled bone Will en-
hance the flavor Of the soup.
ROasts and Steaks
The best cuts Of roast sell for
about 45 cents pound and the
porterhouse steaks from so to SO
cents Short Delmonico steaks cost
30 cents, round steaks 4S cents and
flank and rump about so cents
pound.
What is known as the "chuck
roast is delicious when braised, but
do not try to roast it as you would
a rib or filet, for it would be un-
eatable. Pot roast Of beef, or beef
a la mode, as it is sometimes called,
is one Of the best Of the beef dishes.
Use for this the underpart of the
round, and have the butcher lard it
with strips Of salt pork. The secret
of having this dish at its best is to
scar it as you would a roast, and
then cook very slowly, with water
to about half cover. If the water
is allowed to boil hard it will
tougher the meat and completely
spoil it. Spices to suit the indi-
vidual taste, sliced onion and some
celery tops may be added to the
liquor in which it is cooked and will
add to the flavor.
This same method of cooking
must be employed with all ragouts,
stews, ETC.; the water being kept at
New-York tribune., 1922-01-29
Trimmings, Suet and Even the Bones
May Be Economically Utilized for
Flavor and Nutritional Qualities

one minced onion, half tablesooo,
ful Of chopped parsley, half = tsa-
spoonful Of powdered thyme and ~, =.
DIT OF bay leaf Pour over one crn.
full Of strained seasoned Stool p s
with two tablespoonfuls Of oieo w.. w..
IN dice and cover with crust msI' w.
with beef suet as the sbort.n;as "iss'
Slash the crust for the steam so
escape and bake for two bour.
slow oven. This pie may aIso - bs :.
made from flank or rumn 90, s...r ~
but it is not quite as rood '''AA'
Braised Oxtai,s
Separate two oxtails into section,
and brown in hot beef dr;bninm
Take out the meat and add two
shced carrots ard four sliced onion.
COOK the vegetables until yellow
combine with the oxtails and INV,
all INTO a casserole. Nearly cover
with a seasoned brown gravy and
add stalk Of chopped celery and
tablespoonful of shredded parsley.
Cover and cook slowly until the
meat is tender. Add salt and papr;k.
to taste after the first hours cook.
ing and fifteen minutes before it is
done add a small cupful Of drained
canned peas.
New-York tribune., 1922-01-29

humorous magazines would have US
believe it to be, but may be entirely
delightful and appetizing, as shown
in the old Southern recipe included
here. The braised OK tails with
vegetables, curried tripe and the
ever popular Swiss steak are worthy
of trial, too. AS an especial break
New-York tribune., 1922-01-29

ing or rolled roast, but in either
event the treatment is the same. A
boned roast, however, will cook
quicker than one with the bone left
in. Wipe off the beef with damp
cloth, dust with salt and paprika
and place on low rack in the drip
ping pan, or directly on the bottom
New-York tribune., 1922-01-29
Kitchen Traveo@ue From Sunny Italy Denmarks Shores

clippings and shake your head.
You've tried 'em all and you want
something different Suddenly a
bright idea comes and you go to the
telephone.
Hello! Is that you? Oh, yes, I'm
all right. | just called up to see if
you don't want to go down to Gio-
lotti's for dinner tonight and get
some spaghetti, instead of coming
home. You'd rather come home?
Nonsense, you flatterer. But, really,
it will do us both good to get out and
have little change"
So, if your husband is an obliging
soul (and most men are) he will
meet you at Giolotti's or some other
place, and after you have eaten a
dinner that has cost you five times
as much as it would if You had
cooked it at home you will go back to
your little apartment, your husband
will throw himself into his easy
chair, light cigarette and sigh:
Gee, but it's nice to be home. Is
there any milk in the ice boX?"
Men certainly are queer.
The next time give him the sur
prise of his life. Cook the spaghetti
at home, invite in couple of friends
and have real party. The only one
put out will be poor Giolotti, who
will have lost four customers. This
is the way to do 1.-THE Italian way
for flavor and fun:
Spaghetti a l'Ancona
There are almost as many ways Of
cooking spaghetti as there are prov
inces in Italy, but with each the I'M
portant ingredient is the sauce. Diff
ferent Italian restaurants have be-
come famous for special ways Of
serving this famous staple, but the
oPo6iANtti P0L CACcllEllCC Is 1nHt
which is peculiar to Ancona-a
method not widely known. With q
little care it can easily be prepared
at home.
First go to the Italian grocer and
get few cents worth of saffron
flowers, some dried mushrooms, a
.::stle garlic and two cans of tomato
pas1e-they call 1t conserva. The
ordinary canned tomatoes can be
used, but the paste is much better.
And don't forget the spaghetti, for
the imported kind that the Italian
grocer sells, loose by the pound,
is far and away the best. For four
people pound will be ample.
The Old Frying Pan
Then in an iron frying pan put
New-York tribune., 1922-01-29
EUen Mexico and
Africa Are VS.
tied for Pointers
on Preparing
Chicke en- and q
Banana Meat
Dish

By Carolyn c. Murnford
ssXHAT shall l have for dinner?"
You look through your cook
book and your bunch of newspaper
New-York tribune., 1922-01-29

answer for two meals. Have the
butcher chop the bones, so that the
marrow will cook out.
An English Kidney Pie
And Southern Hash
PEAL hash is not the "accumula-
ton" of kitchen scraps that the
New-York tribune., 1922-01-29

Of double roaster, if one is used.
Drcdgc tho meat with flour, allow
ing about two tablcspoonfuls to fall
on the bottom Of the pan. Set the
meat in a very hot oven and put on
, the lid if the roaster is used. Have
the oven heated to about 42O de-
grees, so that the meat will be
Quickly scared over, then reduce the
heat to about 370 degrees and cook
until the beef is tender. If a drip
ping pan is used, baste every ten
minutes, first with a little hot water
mixed with melted beef dripping,
and then with the gravy that forms
in the pan.
If a double roaster Is utilized,
pour in enough water to barely
cover the bottom and the roast will
not require basting. To roast beef
rare, allow from eight to ten
minutes to the pound; if we'll done,
from eighteen to twenty minutes. A
roast cooked in dripping pan, with
tablespoonful Of Worcestershire
sauce and a teaspoonful Of kitchen
bouquet with half bay leaf added
after the first basting, is excellent
in flavor.
Drowned Southern Beef Hash
Chop finely sufficient cold roast
beef to fill two cups. Add one table
spoonful of chopped parsley, half
grated onion, salt, paprika and
celery salt to taste. One cupful and
half of diced cooked potatoes, one
chopped cooked beet, two table
spoonfuls of melted butter and one
lightly beaten egg, mixed with one
tablespoonful Of milk. Turn into
hot frying pan containing three
tablespoonfuls Of melted bacon fat
and stir quickly until heated
through, then brown on the under
side and serve inverted on hot
platter.
New-York tribune., 1922-01-29
Creole Shin of Beef

NICOIC OI 1JCCl
One Of the best of the cheaper
beef dishes is creole shin OF
beef. For this delicacy, use four
pounds of the shin, sprinkle with
salt and paprika and put into an
iron kettle or earthenware crock.
Add half sliced onion, a minced
onion, cover closely and bake in a
very slow oven for four hours. Re-
move the meat from the bone, skim
fat from the stock and add to the
stock two cupfuls Of stewed
tomatoes, salt and paprika to taste,
quarter of a teaspoonful Of eel
cry salt and half a minced onion,
and green pepper that has been
cooked until softened in table
spoonful Of bacon fat. Cook the
sauce for twenty minutes, add four
tablespoonfuls of dried bread
crumbs and pour over the meat.
When serving cold roast beef
always have an appetizing relish or
sauce to accompany it. A horse
radish variety is particularly good
and an aspic or tomato jelly makes
the best possible garnish with crisp
parsley or cross. Have your knife
very sharp and cut in waferlike
slices. Remember that even as
homely dish as cold roast beef can
be made into tempting, appetizing
offering.
Use the Suef, Too
The beef suet that generally
comes attached to a good steak or
roast is one of the most valuable
assets of the meat; for not only may
it be tried out and used in the place
Of commercial shortening, but it
may be used in the making of many
tasty puddings, dumplings and
crust for meat pies. In chopping
suet be sure that a little flour is
sprinkled over it, as when this is
done it will not stick and may be
easily chopped to a fine powder.
If the bone that accompanies the
roast is small one, purchase an
other small one Ga veal bone is
good and use both in making de-
licious pot Of soup that will
New-York tribune., 1922-01-29
From Lordly Roast and Famous
Steaks to Lowly 1npe and Ok
tails, They May Be Delicious

just the simmcring point while
cooking.
New-York tribune., 1922-01-29

ing Of bounds, try the English kid
ney pie, and remember that all
scraps of beef, suet and bone can
somehow be utilized in the various
meat dishes.
New-York tribune., 1922-01-29
Roast Beef

The roast may be either a stand
New-York tribune., 1922-01-29
Inter Menus Include Time-tonored Meats in Many Gus

BREAKFAST
Cost, so ccnts)
Malaga Grapes
Drowned Southern Beef Hash
Corn Bread Coffee
LUNCHEON
Cost, 65 cents)
Cold Roast Beef Horscradish Relish
LyOnnaisc Potatoes
Hot Biscuits Orange Marmaladc
DINNER
Cost, S220)
Beef Boulion with Rice
Beef and Kidney Pie
Glazed Svco>. Potatoes
Green Peas and Carrots Celery
Fruit Compete
New-York tribune., 1922-01-29

Then in an iron frying pan pu
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1922-10-30
I. DGIgasS6 TGGhaza 0I cargo que I0 Ianz6
eI ex-kdSer GuAIefmO
Sus memorials eesaR tanos sOas que d sagu IA Vsdad

PARIS, octubre 18.- M. Te6flo Del
casse. ha contestado la acusaci6n ere
le hace el ex-Kaiser Guillermo de Ho-
henzcllerr en- sus memorials, segnn las
cuhles, el ex-Ministro frances fue Ell
que proyect6 una alianza franco ale
mana para combatir Inglaterra.
M. Delcasse, dice que GuiiIermo de
Hohenzollcrn falta Ia verdad, EXPIRE
sando los siguientes conceptos textua-
les:
Las memorials del ex-Kaiser encie
rran tantos errores, que es dificil dis
tingrir la verdaG entire sus muchas
inexactitudes. Por ejemplo Guillermo
II, declsra sacramento que fue notifca
do ore Francia deseaba unirse a Ale
mania y Russia para atacar Ingla.
terra. Esto ccurria en- tempo de la que
rra boera. Frarcia, que solo hacia POGO
tempo habfa solucionado una situa-
ci6n con IngIaterra v cuya poIftica ten
dia hacia la Entente anglo francesa.
hubiera propuesto semejante cosa al
Gabiaete &c Berlin, eS una sucia aseve
raci6n.
ssYo emplearia otros conceptos al
hscer otra declaration, 81 no fuera por
Ia circunstaneia de tener que referir-
me al hombre que durante largo item
no Representa- IN gran pals y me sen
tiria avergonaado de usar las palabras
cue correspondent a sp sseveracion.
sta verdad es que Guillermo STEM
El Mundo. [volume] (San Juan, P.R.) 1919-1990, 1922-10-30

eNnxaaQ una citra SIN pfecedente en- al
mHneo. "a pueblo norteamericano ha
teconocido que esta medicina la. prs
fenta el medic mas SECURE rapido
contra todos esos males y millones dc
milionss do personas 10 han tornado con
los resuitados mas halagadores y sor
prendentes
Miles De homDres y mnjeres, de todas
Ss eategOrias sociales anigidos por ma
les cel est6magO, higado y rinOnss, en-
aigunos casos de larga duraci6n, asi co
mo miles de personas de ambos sexOs
dtbties. delgadas, rerviosas al parecer
oeseanas Ia tumba, han testihcadO pn.
hlicamsnte que con el uso de Tanlac
Ian recohrado su peso normal, la salua
y el vigor. otros mncbos mas, que apa-
Teniemente 50 hallahan en- buena salrd
y que sin embargo sufrian de indiiges-
ton. dyspepsia. jaqueca. fatiga, verti-
SO, asruras de est6mago, gases lengua
sneia. aliento fetido. estrsnimiento NAL
cuis. fasta de arctic. insomnia v sensa
cion de pFofunda depression. dicen uus
e han aliviado por completO de estop
s:ntomss penosoa = recobraron la salud y
Ia fel.cidad por msdiO del uso de Tan
lac.
NoTA: Las PildOras Vegetables Tan
lac forman una parte esencial y muy
importante del TratamientO Tanlac, en-
todos los casos en- que sSiste estreni-
misnto.
I'd. no puede esperar resultados salts
fnctorios del Tratamiento Tanlac, sin
lcgrar primsro q movimientO regular y
libre de los intestinos. clarO esta que
no hay tratamiento que produzca sus
meiores resultados, 81 ssta I'd. enfermO
de estrsnimiento o biliosidad. cuando
su ORGANISING esta recargado con los
productos dc desecho y toxinas.
ranlac y las PildOras Vegetables Tan
,ac 50 vsnaen en- tOdas las farmacias '
crogusrias.