davidaulloa/AmericanStories huggingface dataset:
The Colorado statesman., 1922-12-23
CEREALS MADE STAPLE DIET
Available Almost Everywhere, Easy te
Store and Transport and Are
Quite Cheap.

Cereals and cereal preparations are
the staple of the diet the world over
because they are available almost ev.
erywhere, are easy to store and trans
port, and are relatively cheap, says
the United States Department of Ag-
riculture. Cereal foods provide pro
tein and energy in about the proper
tions needed by the body. Their pro
teln is, however, of such kind that 1t
needs to be supplemented by that of
meat, poultry, fish, eggs, milk and
cheese. When made from the whole
grains, cereal foods also supply some
mineral substances and vitamines.
diet containing large proportions Of re.
fined cereal foods must be supplement.
ed by plenty of dairy products, vegeta-
bles, and fruits. The various kinds OF
cereals used in the diet differ little
in fuel value; rice, wheat -four, and
cornmeal, for example, all yield about
1,600 calorles to the pound.
The Colorado statesman., 1922-12-23
FAMILY FOOD NEEDS
HARD TO DETERMINE
Farmer in Field Requires More
Than the Office Man.
Important to Acquire Liking for All
Kinds of Wholesome Dishes and
Eating Reasonable Amount
Without Being Greedy.

prepared by the United States Department
of Agriculture.)
1t is very hard for a houSekeeper to
know exactly how much of each of the
food substances or nutrients her fam
lily needs or exactly how much of
each she is giving them. The exact
amount each person needs depends
upon age, sex, size, and amount of
work done with the muscles. An
elderly person, or one of quiet habits,
needs less food than vigorous, young
one; a large person more than
small one; man more than woman;
grown persons more than children
and a farmer in the haytield, me-
chanic, or a football player more than
q man who sits at his desk all day.
In order to calculate exactly how
much starch, sugar, fat, protein, etc.
(or, what is equivalent to this, how
much protein and energy the family
needs, one would have to know eX-
actly how much muscular work each
member performs, how much of the
different nutrients each food contains,
and how much each person eats. This,
of course, would mean a great deal of
figuring. Fortunately, such exact
ness is not necessary in ordinary life.
If little too much or too little of one
nutrient is provided at a single meal
or on a single day a healthy body
does not suffer, because it has ways
of storing such a surplus and of US
ing its stored material in an emer-
gency. The danger would come If the
diet taken week in and week out al
WAYS provided too much or too little
of some one nutrient. Against this
danger the housekeeper can more
easily protect her family.
Habit and custom help greatly, be
cause they usually are based on what
the experience Of generations has
proved is wise and healthful, though,
of course, there are bad habits and
outgrown customs in food as in every
thing else. Good food habits include
more than cleanliness and order in
everything that has to do with food
and meals and leisurely ways OF eat
ing. Equally important are liking
for all kinds of wholesome foods,
even If they have not always been used
In ones home or neighbOrhood, and
eating reasonable amounts without be-
ing either too greedy or overdainty
Every effort should be made to train
children in good food habits. If older
persons have not learned them, they,
too, should try to do so, for such
things are very important, not only
to health, but also to economy. 10
refuse to eat some wholesome dish
simply because one is not accustomed
to 1t may prevent the use of some
very desirable and economical food
To feel that there is any virtue in
providing more food than is needed
shows poor taste as well as poor
economy. say household specialists of
the United States Department of Ag-
riculture.
The Colorado statesman., 1922-12-23
N2lD(nHUu q
g Ozl4CMl21C

Plenty of kitchen utensils are needed
for successful work.
Mildew will disappear If you rub
the spot well with good laundry soap.
To make fritters smooth use a tea.
spoonful of vegetable oil when mixing
the batter.
When using barley in soup boil the
barley separately for 10 minutes before
plunging into the soup.
Over hot turnips pour butter,
creamed and seasoned with salt, pep
per and lemon juice.
Leftover cooked potatoes must not
be piled together, as they sour quickly
Spread them on large dish.
You can minimize odors and steam
In your kitchen by having hood sus
pended over the range connected with
q fiue in the chimney.
The Colorado statesman., 1922-12-23

prepared by the United States Department
OF Agricuture)
In order to use materials which
grow in their own vicinity, club wom-
en- and girls in the South have been
encouraged to develop unusual packs
OF meat and vegetable or fish and
vegetable combinations, in which they
can incorporate homegrown garden
products according to standard recipes
available from the United States De
partment Of Agriculture. Particular
attention has been given to the de-
velopment of dishes characteristic of
certain districts or states and popular
locally, which would at the same time
permit the use of surplus meats and
vegetables. By using recipes calling
for veal or in which veal could take
the place Of other meats, surplus
dairy calves, too expensive to feed,
could be profitably disposed of. The
same has been the case with Gull
chickens and surplus vegetables.
Some of the canned "one-piece meals"
taught to the club girls by extension
The Colorado statesman., 1922-12-23
CRoQUETTES ARE NUTRITIOUS
Made of Potato and Cheese They Are
Easy to Prepare for Sup
per and Luncheon.

For n supper or lunch dish that is
different, easy to prepare and serve,
and really nutritious, the United
States Department of Agriculture rec.
ommends the following:
l cupful cottage u teaspoonful soda
cheese II teaspoonful salt
2 tablespoonfuls of Dash of cayenne
chopped parsley Dash of paprika
l rounding tea
spoonful chopped
green pepper.
Mix these ingredients very thorough
ly and form into rolls. Then imhed
the rolls in mashed potatoes which
have been seasoned with salt and pep
per, forming a larger roll of each.
Roll the finished croquettes in egg
and bread crumbs and fry in pan
containing about one tablespoonful of
fat, or brush with melted fat and
brown in a hot oven.
The Colorado statesman., 1922-12-23

agents are Dixie burgoo," original
ing in Kentucky; pine bark fish
stew" from South Carolina "Bruns
wick stew" coming from Virginia
chicken, crab and shrimp "gumbos'
of Louisiana, also shrimp jamba
laya," and several combinations OF
vegetables with chicken. used in Okla
homa. They are put up wherever the
necessary ingredients can be obtained
locally. In many cases the club girls
must maintain gardens to grow the
vegetables they expect to can.
The home demonstration club OF
Pinellas county, Florida, recently re.
ported that in one days Canning bee"
the club members had prepared u
different products, not one of which
competed with the ordinary cannery
output. A South Carolina woman re
ported that during nine months fol-
lowing the first meat-canning demon
stration in her district she had put
up 1000 cans of meat and vegetable
combinations, and had orders for 1000
more.
The Colorado statesman., 1922-12-23

the Juice with the strained juice OF
lemon, sweeten to taste. Cut the
pineapple into small uniform pieces
add four sweet apples diced, sprinkle
with sugar to make the mixture quite
sweet, or add a cupful of finely diced
marshmallows, omitting the sugar, then
pour the boiled, cooled juices over the
fruit and set aside. Just before serv.
ing add one cupful of finely-minced al
monds which have been blanched and
one pint of sweet cream whipped
Serve at once.
Welsh Rabbt.-Cut one-half pound
of cheese into bits, put it into a sauce
pan 'X.th four tablespoonfuls OF butter
and place it over slow heat to melt
In another saucepan scald a pint OF
milk add a beaten egg to which has
been added two tablespoonfuls of flour
and one-half teaspoonful of salt. Let
this mixture cook, stirring until smooth
then pour the milk into the cheese and
beat vigorously with an egg beater
then add cayenne pepper to taste
Serve on hot buttered toast or on large
crackers which have been slightly
Drowned in the oven.
Goldfish Observation-Disclosures better for
cold weather dish than this: Cut a
half-pound of salt pork or less into
dice, fry brown, add three sliced
onions, cook until yellow, then add
quart of boiling water and four sliced
potatoes. Cook until the vegetables
are tender Meanwhile soak pound
of codfish-less will do. Shred. add
with a quart of milk to the vegetables
and when boiling hot drop in half
lozen soda crackers. Season well with
salt and pepper and serve piping hot
In most families there is never any left.
overs from this dish.
Onions French Fried.-Peel onions,
.ut in one-fourth inch slices. separate
into rings. Dip into milk, drain, dip
into flour md fry in deep lat
sprinkle with salt and serve as a
garnish to platter of meat.
Nu. )Na,1 meaG.
The Colorado statesman., 1922-12-23

o. salt, two tablespoonfuls of shurt-
ening, cake of compressed yeast,
two pounds of raisins and four pounds
of flour. Mix as usual, let stand un-
til light, knead, let rise again, make
into loaves and bake in slower oven
than for ordinary bread when the
lOaveS are a little more than double
their bulk. Be sure to keep the bread
all through the process of rising in IA
warm place, free from drafts.
Raisin Pie.-Take pound package
of seeded raisins, cut fine with shears.
Beat one egg, add one-half cupful of
sour cream, tablespoonful of flour
and little salt. If the cream is not
rich add tablespoonful of buuer. Il
little grated lemon rind. Cover with
top crust and bake in a slow oven.
Spices may be added if desired.
Raisin and Apple DumpIing.-Roll
out a rich pastry, heap a half cupfu
each of chopped apple and ruisins or
more of apple if desired, in the cen
ter. Fold and place in Il baking dish
Add brown sugar, tablespoonful of
butter and cupful of boiling water
Bake in n moderate oven for an hour
Serve with cream.
Raisin Puffs.-Take two well-beaten
eggs, one-half cupful of butter, three
teaspoonfuls of baking powder, two
tablespoonfuls of sugar. two cupfuls
Of flour, one cupfnl of milk. one cup
ful of seeded raisins, chopped very
fne. Steam for one-half hour in spalI
buttered cups.
Raisin RoIls.-Roll out IA rich bis
cult dough or a bread dough, Gpread
with butter, sprinkle with sugar anu
raisins; roll and cut in half-inch
slices. Place in buttered baking
dish and let rise, If of bread dough,
until light; bake in a moderate oven
These make good dessert served
with any desired sauce.
The fruit acid. the touch of flower
like flavor and the sugary delicious
ness of the whole, makes the raisn
much priced fruit. For a traveller,
a hox or two of raisins will prove
boone, tiding one over hungry
period when it is not always easy TO
get food.
NAA NlA4 meaQ
The Colorado statesman., 1922-12-23

cupful OF cooked oatmeal make INTO
loaf, adding a cupful of tomato.
Place in baking pan and pour over
the loaf another cupful Of tomato and
one-half of Il chopped onion. Roast,
basting often. Thicker the gravy TO
serve with the meat. Bake about
one-half hour in a moderate oven.
Tongue on Toast.-This makes II
nice breakfast dish and utilizes the
rough pieces of boiled tongue. Mince
the tongue adding bit of onion
juice. nutmeg, salt and pepper and
chopped green pepper-a tablespoon
full of the latter is sufficient. Prepare
a rich white sauce, using half of the
quantity of liquid of the broth that
the tongue was cooked in, and half
of milk; cook with two tablespoonfuls
of flour and butter well blended, or
sweet cream may be used, emitting
the flour and butter; add the tongue
and pour over squares of buttered
toast. Serve hot.
Gateau a la Africane.-Beat three
eggs, add three-quarterS of cupful
OIL SuSuT anu lHe same u lpul. L "
the beaten yolks add the sugar, beat
well, then add the beaten whites and
the flour. stirring lightly: flavor and
bake in patty pans. When cool, re-
move the centers, fill with whipped
cream slightly sweetened and favored
and put together in pairs. Cover with
chocolate icing.
Sally Lunn.-Alix at night, one cup
full of milk, two eggs, two tablespoon
fuls of butter, one teaspoonful of
sugar, one teaspoonful of salt. -four
cupfuls of -four and one-half cupful
of good yeast. Cover closely and put
to rise giving plenty of room for ris'
ing. In the morning beat well, turn
into creased mold and bake, after
rising for half an hour. in moderate
oven. This makes u delicious break.
fast bread.
The Colorado statesman., 1922-12-23

well-made salad
The following /:
good enough fol
any guest:
Apple and Pine
apple S a | a d.
Drain Il can Ol
choice t e n d e l
pineapple. Boil
The Colorado statesman., 1922-12-23

dry soda crackers, shred two Sweet
Spanish peppers, removing the seeds
and white portions. Slice one Spanish
onion very thin, skin, bone and mince
six anchovies and mix all together.
Serve on lettuce with French dressing.
Montese SaIad.-Bake four mild-fla-
vored onions until tender, remove the
peeling and put a lump of butter with
salt and pepper on each. When cold
cut into quarters and mix with four
hard-cooked eggs cut into quarters and
six sardines finely chopped after re-
moving the skin and bones. Add pars'
ley and mix a teaspoonful of curry in
the boiled dressing or in the mayon-
nalse.
French Potato SaIad.-Cut cold
boiled potatoes into dice, add one
small onion finely chopped, few ta-
blespoonfuls of minced chives and
tablespoonful of minced parsley. Let
stand for an hour or two seasoned
with French dressing adding gen
erous amount of cayenne. Serve on
lettuce and top each serving with
spoonful of thick mayonnaise, sprin-
kled with minced chlves.
German Salad With Sausaee.-Boil
four breakfast sausages twenty min
utes, then cut in half-inch pieces. Boil
One-half pound of sauerkraut ten
minutes, then drain and cool and mix
with the sausage. Cut two winter
radshes into very thin slices and ar
range around the salad, sprinkling with
finely-minced shallot, pickles and ca.
pers. Serve with French dressing.
Russian Tomato and Sardine Salad,
Arrange a bed of lettuce in a salad
bowl. Peel four tomatoes of medium
size, cut fine and mix with sardines
chopped after the skin and bones have
been removed. Place on lettuce and
serve with mayonnaise or with French
dressing.
Onion and Cucumber Relish.-Grate
one ripe cucumber, add two large
onions also grated, squeeze the cucuin-
Der dry and discard the juice; add
one red pepper finely chopped, salt
and cayenne to taste If the pepper is
not hot enough. Add good cider vine
gar to make a mixture like catsup.
If bottled this will keep well. Nice
served with fish.
The Colorado statesman., 1922-12-23

sauces, in breads
and fruit cakes.
Raisin Bread =
Take one pint
each of water
and sweet milk,
four Tablespoons
fuls of sugar,
two teaspoonfuls
The Colorado statesman., 1922-12-23

All day to watch the blue wave curl
and break,
All night to hear 1t plunging on the
shore;
In this sea-dream such draughts of
life 1 take,
l cannot ask for more.
Thomas Bailey Aldrich.
The Colorado statesman., 1922-12-23

to serve one:
Creole Loaf
Take one and one
half pounds OF
meat. pork and
beef mixed one
good sized onion
chopped, salt and
pepper, and one
The Colorado statesman., 1922-12-23

II the power of evil has never been
so manifest in the world before as it
is today the power of God has never
been SO approximation Jay Chapman.
The Colorado statesman., 1922-12-23
The Kitchen
Cabinet
20. 1872. western Newspaper Union. }

A man who is willing to take an
others opinion has to exercise his
judgment in the choice of whom to
follow. which is often as nice a mat
ter as to judge of things for ones
self.-Oliyer Wendell Homes.
The Colorado statesman., 1922-12-23
n.y. ~~ssSF@~S@4''< ~ -
1 he
/ CABINET

i@. iSss Western Newspaper unionb
True democracy must have leaders.
and the better the leaders the better
the democracy. These leaders must
be men Of the most gracious and sim
cere manners. the most cultivated
Imagination, the finest self sac -'itice,
the highest ideais.-EdwarI Wilson
Parmelee.
The Colorado statesman., 1922-12-23

favorite salads OF
the peoples in
the several coun-
tries or localities,
[ h e n "A IN G o l
which is given the
salad:
Cuban Salad
Break fine four
I . .WuHnAf
The Colorado statesman., 1922-12-23
SALADS OF VARIOUS COUNTRIES

The following salads may be prop
erly termed national as they are the
The Colorado statesman., 1922-12-23
WHAT TO EAT

There is no more attractive dish,
nor one more universally liked than
The Colorado statesman., 1922-12-23
MORE WITH A RAlSIN

Use plenty of raisins in salads, in
sandwiches. in cakes as filings, in
The Colorado statesman., 1922-12-23
EVERYDAY GOOD THINGS

A meat loaf is enjoyed once in "A
while and the following is u good way
Arizona republican., 1922-01-13
COUNTRY CLUB HOLDS
RECEPTION IN HONOR
Of PHOENIX ACTRESS

Ruth Renick was the magnet that
drew fashionable Phoenix to the
Country club yesterday afternoon.
when r. reception was given in her
compliment. This was the first in
stance in which the club ever enter
tained for a visitor and was given
in recognition of the past efforts of
Miss Renick in its behalf and appre-
citation of her ability as an actress.
The event was delightfully."- planned
by the entertainment committee, as
sisted by number OF maids and ma
irons who were intimate friends of
Miss Renick before she forsook So
ciety for a career. Many of the num-
Der appeared in the cast of Country
club plays with Miss Renick, when as
an amateur she attracted the atten-
tion OF professionals, who urged her
TO make the stage her profession.
The guest restrictions were waived
for the affair and from 8 to O'Clock
scores of friends OF the charming
young woman had the opportunity of
meeting her at the club. This was
perhaps the only time Miss Renick
will have for her friends. for she is
leaving Monday to appear in motion
pictures with one of the leading pro-
ducers on the coast.
In the receiving party were Mrs.
Herbert Stevenson. sister of the
guest of honor; Mrs Charles Stauffer,
Mrs. Joseph T. Melczer, Mrs. John III.
Page. Mrs. B. A. Gillespie, Miss Flea
nor Sloan and Miss Ellen Conway
who will assist the entertainment
committee, including Mrs. G. f.
Ainsworth, Mrs. C. O. Ellis. Mrs.
Carleton Wood, Mrs, Webb Griffen,
Mrs. Carl Anderson, Mrs Lou Ella
Archer. Mrs. Tom Dunbar and Mrs.
B. b. Mccall.
Arizona republican., 1922-01-13
Alice Lake at RiaIto

Alice Lake in The Infamous Miss
Revell" will grace the Rialto's screen
for the fina sowing today.
From the point OF human interest
and from the originality not only in
theme but in development of the plot
and absorbing suspense, The Infa-
nous Miss Revell' is a classic.
II presents Alice Lake in the first
dual Characterization Of her career
and deals in most entertaining man
ner with the question of woman
against woman in battle Of reputa-
lion.
The central idea revolves around
the situation aroused when a young
girl, brought to the necessity of car
ing for her younger brothers and sis
ters accepts a position as nurse
to a wealthy roue on cruise through
which 1t is hoped he will regain his
health. The mans reputation is de-
cidedly shady, the girl realizes her
own character will be in grave jeop-
ardy when she accepts the position,
but the sense of duty outdistances
all objections and the cruise begins.
1t happen that the relatives of thea
wealthy man are in hopes his for
tune viii revert to them at his de-
mise and they of course look with
ken disfavor on the sudden change
OF events.
Their worst fears are realized when
c1 his death IT is found that the bulk
Of the estate has been willed to Miss
Revell. They launch attack after
attack against her character brand
ing her as Infamous" and directing
the attention of everyone to the dan
ger Of the youngsters growing up
under her charge. Striking at her
from every angle they fail TO make
an impression at a distance and so
they plan to invade her very house
hold. and send young male member
of their family to see If he can bring
a desperate scheme to successful
Consummation.
Here's where the romance starts
here's where the interesting battle
of woman against woman is fought
on the common ground of romance.
and for keen drama. for genuine heart
appeal an never tagging interest,
"The Infamous Miss RevelF' must be
counted as a masterwork.
The added attractions are the Bur-
ton Holmes travelogue and the In
sernational News.
George J. Hayes has arranged a
very appropriate musical program
for this engagement. He is assisted
by Carol Reeds baby syncopated
Arizona republican., 1922-01-13
ADJUSTMENTS
ST. JOHNS INDIAN
BAND SCORES. BIG
HIT At COLUMBIA

The first concert, of the three day
series given by the St Johns Mission
band, at Mauks Columbia theater
last night was pronounced by all who
saw 1t, one Of the most novel per-
formances ever given in local play
house. Aside from the regular band
concert they give a real Indian war
dance accompanied by shrill shrieks
and whoops that brought back pio-
neer days to many old timers in the
audience. who still remembered when
war dance wasn't presented in the
form of an entertainment but was
serious business.
The work the boys have put in on
rehearsals is reflected in the quality
OF the music they produce. Playing
all their musical numbers while
squatting Indian fashion on the stage
which according TO musicians Is one
of the hardest positions in which TO
play, the boys go through their pro-
gram with a zip and a snap that
speaks well for their training.
One of the speciality numbers Is the
rendition of Second Hand Rose" in
Indian tribal language. This novelty
got a big hand last night and was
one of the most amusing incidents OF
the entire show.
This program which continues for
two more days with matinee SAT-
urday afternoon, is for the benefit
of the ST Johns mission and is your
opportunity to aid q worthy insutu-
Arizona republican., 1922-01-13
MASQUERADE Ball at EroIie

What are YOU going 10 wear at the
masquerade" This is the one alb
sorbing topic of conversation wher-
ever dancers meet these days. the ref
erence being made to the big mas
querade which the Frolic announces
for next Tuesday evening.
II. ;. Mayfield, in charge of the
event, has promised big things for the
dancers. There will be special prizes
Ior both the ladies and the gentlemen.
There is no entrance fec of any ma
ture, there are no conditions. 1t is
going to. be jolly evening of clean
fun and amusement. and the dancers
are counting the minutes that must
elapse before next Tuesday evening
rolls round.
Carol Reeds baby syncopated
symphony orchestra will be on hand
to furnish the music With a pro-
gram of all new numbers. this inimit-
able organization is bound to prove
Dig factor. in the evenings enjoy
ment.
There viii be special decorations
hung for the affair. and the refresh
ment concession is going to spring a
lot of surprises in the dainties they
are preparing.
No advance in either the price OF
admission or the charge for dancing
will be made for the masquerade
There will be no charge for reserva-
tions. The booths will be held on a
telephone cali.
Mayfield's special private lesson
rate is a most attractive offer, and as
a result many are taking advantage
of his skill in dance Instruction. He
may be reached at any time during
the day either at the Frolic or at his
residence by calling $3.50.