davidaulloa/AmericanStories huggingface dataset:
Evening star., 1922-06-25

COLORED.
8 rooms and bath. brick: locsted in LIE Droit
Park. for $500 cash, $40 per month; includes
G. ~ c. II BRADFORD,
425 Bond bldg. Main 5593. IS.
ONLY $1,000.
Columbia road-6 rooms and bath: hot-water
heat; electricity: room for gaage; paved
alley in rear; terms. Address Box 15s-M,
Star office.
HOMES IN DISTRICT.
5000 to So. 500.
Easy terms.
G: LACEY 40 Nam latin 81; sss1' NV
ARE YOU BARGAIN HCNTING7
Do you want cozy home at low price.
small cash payment and easy monthly terms ?
See these Northeast Suburb Bargains and buy
at once.
Two brand-new bungalows; rooms and
be tn, h. W. heat and electricity; only a. $50;
$500 cash; $45 per month. (No. III
Excellent Groom house: electricity. spacious
porches, poultry house and run. garage, large
lot lot only $3.50; $3.50 cash; SO per mo no. ;
per mo. tSo. 49,
tricity; s4.75o; $500 cash. $40 per mo. tNo.
These and other good buys In same section.
4 SALESMAN
WILL BE ON THE PROPERTY EVERY DAY
TO SHOW YOU THESE HOMES. Take car
on New York ave. or II st. marked District
Line and get OF at 44th ST. NE; streets
south to bungalows: or phone for an auto.
o. b. ZANTZINGER,
Realtor.
912 10th st. NV. ~. h3L1.
FOR SAIF-COLORED.
1880 R St n.w.-11 rooms; hot-water heat.
cleo lights; room for garage for cars. Price,
$l3. 500; 81 200 cash. $50 per month
1907 Florida ave. n.w.-6 rooms; colonial
porch; hot-water heat, elec. lights: hardwood
doors; room for garage. Price. So, 500
2519-2l 18th st. n.w.-8 rooms; latrobe heat
gas. Price, s. 500; cash, $500: terms.
Fairmont st. n.w.-5 rooms and bath; Ia
trobe heat; large back yard. Price, $500;
cash. $500.
1900 block Of Que st. n.w.-10 rooms and
hath: hot.water heat; frst-class condition.
Price, s., 600; cash. 81 900: terms.
TERRY & DAVIS,
625 Tea St. NV.
Phone North $3.50.
Evening star., 1922-06-25

FROM OWNER AND BUILDER.
$3.50. 1000 CASH.
Petworth: rooms; largest sleeping porches
in the city: pretty tapestry brick: lots 142
#. deep; 1j-ft. alley; large living room;
French doors lead from dining room to spa
cious breakfast porch; beautiful white kitchen
cabinet; large pantry; 4 large closets; roomy
tiled bath: mahogany and ivory trim; h.-w.h- !;
electricity; stairway and floors Of hardwood.
THIS Is UNQUESTIONABLY THE BEST
VALUE IN THE CITY AT THIS PRICE.
Address Box S2l-M, Star Office.
CHEVY CHASE, D. C.-OwNER LEAVING
town. must sell 7-room bungalow; hollow tile
built-in garage; Pittsburgh heater: sleeping
porch; $4,000: terms. For further particu-
lars C1eve. 751J.
BY OWNER WHO IS LEAVING TOWN; At
tractive Sroom, tile bath, semi-bungalow, con-
sistirg Of living room open fireplace. dining
room. kitchen, den, bedrooms, glass in
closed and screen sleeping porch. front porch
full length Of house, full length screened
throughout. awnings, newly papered through
out and in perfect condition. S37 Whittier
place NV. vicinity Of Walter Reed Hospital.
Phone Adams 1925
By OWNER-MODERN, 10-Ro0M HOME IN
exclusive northwest neighborhood: hardwood
floors. electricity. instantaneous hot water. 2
baths. upstairs and basement kitchen, laun-
dry and servants quarters. Address Box
3O4-M. Star ofice.
1917 POTOMAC AVE. S.E.--ROOM AND
BATH brick house, in good condition; a bar
gain at $3.50.
Evening star., 1922-06-25
WANTED

MODERN improvements; garden, chicken run,
shady lawn. Apply JOHN J. DAVIS. 1919
10th st. NV. 26s
Evening star., 1922-06-25

SAUL'S ADDITION.
West of Fourteenth Street.
Price, $i7,5OO.
Detached brick on large lot to wide alley:
contains 8 large rooms. sleeping porch, and all
modern conveniences; entire property in excel
lent condition.
IN SOUTHEAST SECTION.
Price, $3.50.
Good Groom and bath house, with furnace
heat: fine condition.
NEAR LINCOLN PARK.
Price, $500.
Brick house, containing rooms and bath on
two floors: hot water heat: in perfect condition
APARTMENT HOUSE.
in Good Sc. Section.
Contains apartments Of 8 rooms and bath
each; total rental, SEQ per month. For price
and further particulars. see
]. c. WELDON & CO.,
Lincoln 43.
Ill st. Sc.
BROOKLAND,
End COMMERCIAL ZONE,
Large 12-room house on 9th st. between
Monroe and Newton; lot 75-ft.' front by 150-ft.
deep TO alley and r. & o. r. r. One Of our
Evening star., 1922-06-25

Z ROOMS. PRACTICALLY NEW
frame house; no city improvements;
over 10000 square IT. in lot: fare;
ne. of city: rent reasonable; sell on
easy terms or consider trade for equity
In city house.
N. E. RYON CO.. INC.
Main 4597. 1923 F st.
Evening star., 1922-06-25

West Of 18th st.HA very attractive. su-
perbly constructed, s-room and baths, tapes
try brick house, large yard to paved alley.
built-in garage and many unusual features;
priced fiRht for quick sale on small cash
payment. Address Boz 25-M. Star once.
LET THIS BUNGALOW SOLVE YOUR
HOME PROBLEM.
$3.50 cash, $8S monthly. Has rooms. tiled
bath, breakfast room, Pullman fixtures, IRE
place, hardwood noor1, large lot. New.
MORGAN 3. MORGAN D CO.,
1401 New York Ave. NV.
Frank. 1920. EYening -phona Erank- 1851.
Evening star., 1922-06-25

Semidetached 2-story brick. containing 6
rooms and bath; hot-water heat: deep lot to
paved alley. Very easy terms can be arranged
Evening star., 1922-06-25

p. F. CARLEY.
Evening star., 1922-06-25

On 18th ct. ne. south Of Maryland ave
2-story brick; rooms. Price, s., 600. Terms,
Must BE- sold to close an estate. Submit
UNION REALTY CORPORATION,
Main 8416. 1410 g Ut, NV,
Evening star., 1922-06-25

Two brand new bungalows; rooms an
bath. h.-w. heat and electricity; only $4.s5C
$500 cash; $45 per month. (No. ID
Evening star., 1922-06-25

726 + ST. N.E.-9 ROOMS AND BATH; Ex-
cellent condition. VIII make a nice home or
could be converted into business. Price,
Evening star., 1922-06-25
HOMES IN DISTRICT.
5000 to S. 500.
$11 900 to 1880.
Easy terms.
C.I.ACFY 40 14th ST. NV.
c. Main 77S7.

ARE YOU BARGAIN HCNTING7
DO you want q coy home at low price
small cash payment and easy monthly terms
See these Northeast Suburb Bargains and bu
at once.
Evening star., 1922-06-25

Excellent Groom house; electricity, spaciou
porches. poultry house and run. garage, larg
$500 cash, $40 per mo-: 81, 600 cash, SCI
per mo. (So. 49,
Evening star., 1922-06-25

Beautiful Colonial Home,
Chevy Chase. Md.--Center hall. seven rooms.
hath. pantry and two porches, large lot.
Sls.50 terms. Clsvs. ie0s-1s eIs
New-York tribune., 1922-10-08
Revolution Among Orthodox Church SuDDers
A UNIT POLLY PRESTON, warrio

A UNIT POLLY PRESTON, warrior
Of half century of church sup
pers, was on her way to the commit
tee meeting for next Fridays attack
on the congregation pocketbook-
and digestion. It's true that funds
were needed for new furnishings for
the church parlor and the Ladies'
Aid had volunteered to raise them,
but Aunt Polly Preston's thoughts
as she trudged toward the parsonage
wandered far from church parlor
furnishings.
Baked beans, brown bread, ice
cream and cake; baked beans, brown
bread, ice cream and cake" Her
steps kept time to this tune and she
muttered low and menacingly as
she went: tits high time that some
Of us take a hand and change shat
program. Baked beans has been tie
piece dee resistance at our. church
suppers since the old meeting house
stsod there. And it's time to
change!''
Aunt Polly's advent in the COM
mittee meeting brought alarm, no
little disturbance and argument, and
New-York tribune., 1922-10-08
Brussels Sprouts With
('h1cP,,,,s.

considerable upheaval; but a new
menu was planned for Friday night.
1t was such success that the sup
per nights which followed bore the
mark of "new tangled" menus Sc
lected from women's magazines and
newspaper housekeeping pages.
The Friday Night Menu
A buffet supper was served from
long tables at one end of the church
basement. Little groups of people
served themselves, took up their
plates and settled in convenient cor
ners on the stairsteps or. anywhere.
No tablecloths were used. Paper
napkins and paper plates saved
laundry bills and hours of dishwash-
ing, and there was total lack of
harried and hurried mattresses and
the confusion usually attendant upon
large groups of people gathered
about supper table. And every
body declared it a regular" party.
The women at the buffet tables
dispensed these items:
Assorted Sandwiches
iSn,aU foncifuz shapes arith I'LL
New-York tribune., 1922-10-08

sngs OF pinento cheese, minced ham,
Jam, peanut butter, relish or plain
butter.)
Vancouver Salad-Potafo Chips
(Flahy salmon, chopped gherkl,,s
and hard-boiled eggs, topped with
and se,>ved on lettuce) J.
Pound Cake or Fruit Tart, Coffee
Six Other Successful Menus
i (Serued buffet style. They 7,ever
aoeast back to the tdblecloths and
troublesome affairs of the baked
bean duys.)
Chicken Pie Baked Potato
Apple and Nut Salad Cheese Crackers
Cup Cakes with Caramel Icing
Coffee
Sliced Hamburger Loaf with Gravy
/. Potato, Beet and Egg Salad
Buttered Rye Bread Slices
Ice Cream
Gingerbread with Chocolate Icing
Coffee
New-York tribune., 1922-10-08
By .Yirginia Garter Lee
y EW realize, except by odor,
I that the aristocratic cauli-

T EW realize. except by odor.
that the aristocratic cauli-
flower and Brussels sprouts
belong to the same family as the
plebeian cabbage. Unfortunately,
there is no vegetable more maligned
than the cabbage, which bears out
the old adage, "Give a dog bad
name and it will stick to him"
This same bad name is due largely
to it's manner of cooking, and the
very strong and unpleasant odor
which it imparts while cooking, when
in reality, if rightly prepared, there
need be little or no odor and the fin
ished product will be as delicate and
delightful as the far higher priced
caulifower.
We are all learning the great
value of raw cabbage in the daily
diet as a supply of vitamines, SO
when you purchase "your head" cut
out small wedge-shaped piece and
use for salads, canapes and sand
witch filings. With a little fore
thought some shredded cabbage may
be introduced into almost any salad
you are making, with benefit to the
family health and appetite.
Red cabbage is also delicious,
served in many ways, and little Of
the rich red color is an attractive
addition, both as garnish and as
one of the ingredients, in salad maxi
ing. The tested recipe for hot slaw
made from red cabbage is we'll
worthy of a trial.
Cabbage Cooking
To "plain cook" cabbage, have the
kettle of salted water actively boil
ing, the head Of cabbage cut in
quarters, the hard cores removed and
the vegetable fresh from it's cold
bath of several hours. Slip each
quarter in quickly and be sure that
the water reboils before the next is
New-York tribune., 1922-10-08
Electricity Takes the Lead in
Preparing Informal Suppers


semnle your compartment plates
dinner-sze plates with three or four
divisions, on which hot and cold
foods may be served at the same time
Whisk out of the refrigerator the
cold potato salad and arrange it on
crisp lettuce leaf on one of the
plates divisions. In another, place a
cube Of butter, a spoonful Of cottage
cheese and spoonful of currant
jelly. BY this time the oysters are
cooked. Remove them to the plates
and serve.
If your guests are seated at a
table, serving is simplified by the
handing about Of corn sticks, rolls or
thin slices of Boston brown bread.
II they are in armchairs, with your
favorite nest Of tables distributed
among them, little more footwork
is needed.
Set the coffee to making itself in a
percolator (the electric outlet comes
into use again) or in slick filter
machine. When the salad, bacon
and oysters aid the brown bread and
cheese have disappeared, provide icec
fruits and generous pieces of nut
cake. Coffee is the final word-and
cigarettes for those who indulge.
Easy as am Automat
| Two pans Of the table stove, the
plates on which the supper was
served, coffee cups and few pieces
OF silver are the total tax in dish.
washing labor - not a good-sized
dlshpan full by any stretch Of the
imagination. This is only one Of the
possible easy-to-get suppers.
Interesting but simple menus sug.
gest themselves when you know tha,
instead of the kitchen range there i:
an electric waffle iron (waffies with
chicken la king, alligator pea,
salad, escalloped potatoes, rye breae
and butter, Camembert and blacl
eoffee), or an electrical frying par
to use right on the table (broilee
club steak with bacon crisps, Sara
toga chips, broiled tomatoes, finge,
rolls. lettuce with Russian dressing
ICED punch and peach tarts).
4 The possibilities with the grill
and electric frying pan are many
for the two pans, reflector ans
broiler provide means Of preparing
). (easily and well with the canned
varieties) soups, fricassees, creamed
escalioped and boiled dishes a,,t
broiled meats, as well as toast, rare
bits and heating up" any kind q
food. These two types of table cook
cry devices are doubly an asset, be
cause size, style and easy electrica
connections admit them to the Dime
table.
New-York tribune., 1922-10-08
A Oue.Pof Dinner

Cut a pound and a nan 9 go s
pears in halves. Remove sselDs S..
seeds, but leave skins on. aae ~. 8.
quarters of a pound OF fresa' s. S.
der string beans cut in si'la'' p,s. ,..s
and one-half pound thlnls s.. .I
bacon. Cover with water ans M s.
until tender. Then add anous sss, s'..,lr
small new potatoes less ,s,a
cooked with their jacksss on'
skinned. a little salt and 81
Thicker the sauce with n0e
butter rubbed together po' q.
tablespoonful and hall % oas SIS
full Of sauce. .,,.-.
Serve a light dessert Wlsa y. M I,
such as a water ice ard VIZ
cheese and coffee.
Mrs. L. l., New ss.-
New-York tribune., 1922-10-08
Plum and Orange Conserve!

!. This conserve IS plcturesque z
we'll as delicious. Choose large geo
plums, sixty of them. Nssa Aeh
and stone. Add the juir 9 snres ,,
oranges to the plums and sa se'io'
rinds cut in thin strips Y g.
pound of the orange and plua ~ !,
ture add three-fourths OF p'u1s !, !.
granulated sugar. Cook down ''e~
<for about two hoars1.
N. c. NJ, New Ycsk
New-York tribune., 1922-10-08

bay leaf. Then proceed as already
described. When cooked drain
thoroughly, pressing out all the
water, season to taste with salt,
paprika and tiny bit of sugar and
add generous piece of butter and
a few spoonfuls Of thick cream. Set
over hot water for five minutes for
the seasoning to steam in.
In purchasing cabbage select a
head heavy for its size, and whether
it be the plain white, red, curly or
Savoy varieties is merely a matter
Of taste.
Preparing Caulifiower
Almost every one. likes caull-
flower. Try to get perfectly white
head with close, firm foundation.
II there are any discolorations cut
them out, remove the green stalks
and place it head downward in cold.
salted water, This is to draw OUT
any insects. Cook the same as the
cabbage, always adding little milk,
but do not cook so fast, and, Of
course, never separate the head.
This method of cooking should give
a regular white SNOWFALL of a
cauliflower." Dust lightly with salt
and serve if possible with a Hol.
landaise sauce, or at least the mock
variety. The latter is very good.
Left over cooked cauliAower may
be made into very delicious pud.
ding, similar to the corn, or it NAV
be escallcped with cheese served au
gratin, made into fritters and a
delectable soup, as we'll as furnish
ing the basis for an excellent salad
Brussels sprouts are very like
New-York tribune., 1922-10-08
BY Florence n. Brobeck

A ASTIN' and b'ilin' and
brewin'" used to be the neces-
sary preliminary to any dinner
party, even miniature informal
repast for Sunday evening. The
cleaning up afterward was another
obstacle, for if you left the dishes
and pots for Monday morning or
midnight, when the guests had de-
parted, the presence of the unpleas-
ant array was not conducive to an
open mind and an inveigling dis
cussion of Mrs. Fisk in something
or other and the newest models in
phaetons.
If you could have set a bowl of
Cruel on the hearthstone for the
Cleaning-Up Brownies, the way they
do in fairy stories, the dishes might
have been washed, but getting the
dinner would, still have remained
tiresome and complicated.
Several years pass (the way they
do in plays), phaetons have been re-
placed by speedy coupes, and the
Brownies and roastin' and b'ilin'
have been banished by the cor
ner delicatessen and electricity, with
the last word in table-cooking de-
vices. The new way to have Dime,
for two Tor for four if hospitality
is fad with you) is first to as.
semble your guests, set them talk,
ing of Deauville doings or Russian
operas, and get the dinner on the
spot.
One Way to Do II
It your menu consists of an ap
petizer, one hot dish, salad, cof
fee and dessert, then serve canaps
of smoked salmon on thin wafer
slices OF rye bread, with a cocktail
of iced loganberry juice to accom-
pany it. For the hot dish, plug int,
an electrical socket with the core
of your grill. Place the deepes
pan of the grill below the heat
with the reflector in place on top
and on the grit in the bottom o,
the pan place very thin slices. O.
bacon. As soon as they are littl
crisp put the pan on top Of the hea
and the reflector below. Turn th
bacon and lay on top of each a fine
fat oyster. Sprinkle with paprika
cover and cook until the oyster
are plump and their edges RULED
Lift the bacon and oysters out to
esther with a broad-bladed knife
and when they are on the plate
put teaspoonful of Drowned an
buttered crumbs on each. These ma,
be buttered in the same pan Will
the bacon and oysters are bein,
removed.
While this dish is cooking as
New-York tribune., 1922-10-08

hot Roast Pork Sandwich with
Brown Gravy
Gherkins Escalioped Potatoes
Roll with Butter
Layer Cake or Iced Cookies
Coffee
Spaghetti Escalloped with
Tomatoes and Cheese
Boiled Ham
Brown Bread and Jelly Sandwiches
Apple Pie
Hot Chocolate Coffee
Tomato Soup
Sliced Cold Lamb
Gface Sweet Potatoes
Cabbage Salad
Bread and Butter Sandwiches
Coffee Layer Cake
Meat Stuffed Peppers
Creamed Carrots and Peas
Rolls ard Butter
Fruit Salad Cheese Waters
Coffee Mince Pie
e ~
New-York tribune., 1922-10-08
Peep Into Our Readers
Kitchens; Seuen Best ReciDe

A SUBSTITUTE for fruit cake
which keeps moist and fresh
for days, but which owes its Fruit
ness to apple sauce,.is the following:
Apple Frni. Cake
] II cupfuls apple teaspoonful Of
sauce ground cinnamon
" cupful butter 1se teaspoonful
ground cloves
/ cupful sugar u teaspoonful
l cupful raisins alispica
i cupful citron / teaspoonful of
cut in fine pieces lemon extract
2 teaspoonfuls Of soda
Stir the soda into the apple sauce.
Beat well and let stand while pre-
pairing the other ingredients. Cream
the butter and-sugar, then add the
apple sauce and spices and lastly
flour enough to make a stiff dough.
The quantity will vary with the
amount of juice in the apple sauce,
so no exact measure can be given.
but it must be stiff enough to just
pour from the bowl. Bake in loaf
tin in slow oven for three-quarter
of an hour or until straw stuck in
the middle of the cakescomes out
clean.
For the picnic lunch or afternoon
tea these small maple hermits are
excellent. The second or third day
after making them (if kept in a
tightly closed TIM their flavor inn
proves.
New-York tribune., 1922-10-08

added. When all are in, add cup
full of milk and cook uncovered until
the leaves are tender. Do not cover,
and keep the spatsr boiting hard,
This is the secret Of odorless CABS
bage.
Brussels Sprouts Lyonnaise
To prepare the Lyonnaise Brussels
sprouts drain the cooked vegetables
and cool. Heat in frying pan three
tablespoonfuls Of bacon fat and in
it cook one diced onion until yellow.
Sprinkle with salt and paprika,
pour in four tablespoonfuls OF
brown stock and add the sprouts
Cook stirring frequently until the
stock is absorbed and then serve
very hot, sprinkled with chopped
parsley.
Cabbage Nest Salad
A very ornamental salad is known
as cabbage nest salad. This is ex-
tremely attractive when made with
equal parts of red and white cab
bage. Arrange on an individual
salad plate two white lettuce leaves
and form in the center nest COM
posed Of crisp shredded white and
red cabbage. Have all the .vege-
tables carefully dried and very cold.
Moisten with q French dressing, to
which little grated horseradish
has been added, and place in the
nest four small egg-shaped balls
made from cream cheese, mashed to
paste and blended with minced
canned pimentoes, chopped black
walnuts and mayonnaise dressing.
Garnish with curled celery tops and
parsley. The eggs may be mada
from Roquefort cheese, in which
event the nuts and pimentoes may
be omitted.
II you prefer meat flavor with
the cabbage omit the milk and add
three or four bouillon cubes to the
water with slice Of onion and a
New-York tribune., 1922-10-08

ooiied dressing. Mask the -,
with additional dressing s. Y
sprinkle with a minced green = =
per. ss
Marketing
Supplies for the week w;s !.
clude: at the butchers, four or,a :
OF smoked beef at q cents an oss'' my
one pound Of chopped beef !. s'S' |
cents, one pound of bacon i ]
cents, one pound and half of,.
at ~ cents pound, one pound :, !,
a half of veal outlet ate55 ce,,s Y
pound a quarter Of pound 0, n
pork at 7 cents and two bra;,.s y
weighing three pounds and q y
ter. at so cents pound. ais..l sissltI
At the fish market one =,
half of halibut at 40 haicsss
pound, one-third Of a pound
cod at 10 cents and a twogssq
biueflsh at 80 cents a pound
Purchase for the dairv s,,,.,
two pounds and q half Of table,
ter at 48 cents a pound, ous s. 1
Of oleo at 25 cents, thrse IN ~ !
plnts OF cream at 30 centss h,1s ~
seven quarts Of Grade B nt., -, $
cents a quart and thirty ear,s.
gents a dozen.
Marketing prices for four ps,,,,.
should run at the following .s.. ss
mate figures: '''
Butcher .... 90
Fish market %
Dairy products sm
Fruits ........ a9o
Vegetables -. 4,a
Groceries ss1
Aoeai '...........s .s27 Co
New-York tribune., 1922-10-08

Chicken King for Ten Peonl
Remove the meat from q r.,
pound chicken which has bes
boiled and allowed to cool. Cut i
small pieces.
One pound mushrooms, one small
green pepper cut fine, one ui,t
cream, one pound butter, three IN.
yolks, one tablespoonful lemon i.
one tablespoonful oaion iuice i
half teasroonfui papfska, sast|
taste ard three tablssaoonfuls azl
:, Melt the butters add pepper q
mushrooms and cook d few n.inbs|
stirring constantly until the ms
rooms are tender. Add -four al
salt. mix thoroughly and cook uaa
frothy. Now put the saucepan uss
hot water, add the chicken, coHa
and let stand until heated throuss
Beat together the egg yolks, land
juice and paprika, stir into y
chicken and cook until the whole
thick and creamy. Serve at oncs
New-York tribune., 1922-10-08

one beaten egg, half cupful of weak
vinegar and three cupfuls of
shredded cooked cabbage. Serve as
soon as the cabbage is heated
through. Do not boil.
A Hot Slaw From Red Cabbage
This is prepared little different
ly, but it is delicious. Shred one
medium-sized head Of red cabbage.
Melt two rounding tablespoonful of
hot pork fat, add four tablespoon
fuls of minced onion and cook until
yellowed. Then add the cabbage and
cook slowly for twenty minutes over
very moderate heat. Dust with
one teaspoonful each of salt and
sugar, one-quarter of a teaspoonful
of paprika and pour in four table
spoonfuls of vinegar and half cup
full Of grapejuice. Cook rapidly,
stirring frequently, for fifteen min
utes, and stir in one tablespoonful of
tomato catsup. Serve very hot.
Cabbage Relish
Remove the stems and seed from
five green peppers and the outside
leaves and hard center from solid
head Of white cabbage. Chop both
the peppers and cabbage finely, and
add one minced, peeled Bermuda
onion, two tablespoonfuls each Of
brown sugar and salt, two table
spoonfuls Of white mustard seeds
and cold, spiced vinegar to cover. To
prepare the spiced vinegar heat one
quart with ten whole cloves, brok-
en- stick Of cinnamon, eight blades of
mace and twelve whole allspice.
Simmer for eight minutes, cool and
strain. This pickle need not be
New-York tribune., 1922-10-08
Oriental Eggplant Salad

Peel a large eggplant, cut in szs3
cubes, put in cold salted water d
bring to the boiling point.
Pour off this water and add fs1
cold water with a little salt in its
boil till the eggplant is tender 4
is easily pierced with fork. "a
and chill i'll the refrigeratslantI:
Serve on crisp leaves.as.iFcs,
with French dressing to I sea.
been added finely chopped COZ. q
and cflives. 1t is also des1icr
served with tomato and mayonnaisi
c. Mumford.