davidaulloa/AmericanStories huggingface dataset:
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1922-01-06

Oh. man II you are a movie fan and
talk in your sleep. don't mention Ida
Darling, airline Pretty. Louise Lovely,
blanche Sweet or Bessie Love.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1922-01-06

Disarmament ought to include the
bird who picks his teeth with a pocN-
ct knife. Burlington News.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1922-01-06
DAILY TROY AND ALBANY

a union station proposition? In those
two railroad ceutcrs the prospects are
for long time that tho public will be
iamed St Johnsbury Calelonian.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1922-01-06
The ~ bi Of the Editor.

This o man ran nail into the
bottom OF his foot last Saturday morn
ing and his better half has not been
as frisky as might be for a few days
40 locally this paper is bo'ow par
Raymer Enterprise
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1922-01-06
A Big Day in Maticus Isle.

- - 10y ~ HAhfNNS ieiNf
Monday was the big eat and it was
some feast. Six ROSTERS were baked
0s fine as our ladies' know how to do
the job, when al the liXngs and eight
PIES were added we got our FILL Sup
per was also served and ice.cream ii
the evening Henry Conary left our
little company and joined that of Mr.
Jones 10 he says, but we think Miss
Jones was the chief attraction
----
Why Wedding Bells Don't Ring,
] bought for her
4 A ring OF brass
Set with stone
or window glass.
Cincinnati Enquirer.
\ a diamond brooch
bought for Dore;
| got 1t at
The ten-cent store
Hastings Tribune
Our love affair Is
Is on TIE lag,
The candy was in
A paper bag
Ezra
h In Niger heaven"
bought her seat
We do not speak
Il When now we meet
%. 0. 0.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1922-01-06

Slated By His Friendc for Cool Placs
Chief Edwards has been connected
with the FIRE department A years and
has been our chiot 10 years.
May he live for many years ere he
goes beyond where Ares are unknown,
New Hampshire paper.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1922-01-06

At Least He Might Use One Of His
Own Culls.
The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1922-01-06
Whatdyermean "Jamed"1

Why couldn't Bellows Falls and
White River Junction get together on
New-York tribune., 1922-09-17

barred from serving them. There
is, however, a "short cut" in their
manufacture and very creditablc
substitute may be found in small
slices of hot grilled steak. Get d
small extra piece of round steak,
scar over quickly and squeeze out
in the meat press for the blood
gravy. Grill the steak rare, cut; in
slices and lay between slices of hot
buttered toast or buttered graham
bread. Heat the beef juice by
standing it in a cup and setting the
cup in bowl of hot water. Be very
careful to do this as if you heat the
juice in a saucepan it will turn to
curdled brown mixture. The beef
juice is best seasoned with little
salt, although couple of drops OF
onion juice may be added; before
you cut the steak dust with salt and
spread with a little olive oil. The
two special points to stress are to
have the beef very hot and rare.
Bran Cookies
If the children need a mild laxa-
tive these tempting little cakes will
supply it. Cream half cupful of
clarified beef dripping with one cup
full Of brown sugar and add two ta-
New-York tribune., 1922-09-17
Tomato Sauce of
Excellent Reputation
"A Winter Standby for Use in
Rarebit, on OmeIettes
and ON Meats

In LATE summer and fall, when
tomatoes are plentiful, make
and store for winter quantity of
highly seasoned tomato sauce. as
follows:
Mince one good-sized onion and
one small green or red sweet pepper
and cook five minutes In one table
spoonful of pork fat or butter sub
stitute; add tablespoonful each of
hneiy minced turnip and carrot, il
on hand; these may be omitted with
out INJURY to the sauce, merely fla
voring it more highly if used. Add
TWO quarts of ripe tomatoes cut up
unpeeled, two cloves and half a bay
leaf Cook covered, stirring occa-
sionally, three-fourths of an hour,
or until the tomatoes are very soft.
kue through colander; reheat;
ado two teaspoonfuls of sugar and
one of salt, dash Of cayenne. The
sugar may be scanted If individual
taste dictates. When boiling fhicken
slightly with one level teaspoonful
each of -four and butter melted to-
gether; let boil up and cool. This
vii. keep is the icebox for many
days. r. #. e.
New-York tribune., 1922-09-17

the sandwiches, the chicken used for
the same purpose and vegetables
used in the salads. The cream of
asparagus soup Is made from a 10
cent can of condensed soup, blended
with an equal quantity of hot milk
and, three tablespoonfuls of hot
water. This will give a delicious
portion, sufficient to serve three,
and you know exactly what the chill
dren are eating.
In packing the school luncheons
be very careful that you do not in
clude anything with a strong odor.
Sardines, bananas and cheese are
very apt to penetrate the other
edibles and sometimes completely
spoil a meal that in other respects
might be perfect. Wrap them sepa-
rately at least.
Bran Cookies and Others
Nutritious dishes, each of the fol-
lowing seven, but warranted to ap-
peal to children as we'll as nourish
them.
Raspberry Jelly Fluff
This may be made from one OF
the commercial raspberry ''jell"
New-York tribune., 1922-09-17
Honest
Easy to Eat, but
Intricate of Build
Technique Counts Most When
Cinnamon Toast Is ON
the Tea-Time Menu

NIHEN housekeeper took her
w question pen firmly between
her fingers and wrote to the Insti-
tute for the magic directions
for making cinnamon toast-and
please don't smile when say I
cannot make good cinnamon toast"-
as an introduction to the query all
OF our sympathies were aroused. We
had no desire to laugh.
There are only three or four
people in the world who can make
cinnamon toast" we answered, "and
the trouble is the others don't know
they fail. 1t is like nearly all SIM
pie foods-it is not the ingredients,
but the technique which counts"
Our correspondents method of
making this delicacy was no farther
from the right way than those of
other women-she mixed one part
OF cinnamon with three of granu-
lated sugar, spread it on buttered
toast and placed it In the oven
few minutes. The result was dry
bread and candied sugar.
Cinnamon Toast
here is the way to do it and tia
New-York tribune., 1922-09-17

preparations, or from gelatine and
raspberry juice. Have ready one
pint Of the sweetened liquid jelly
and divide into three portions. Turn
one part into square mold rinsed
with ice water and set to chill on
the ice. When one Of the remaining
portions begin to thicken whip with
an egg-beater and when light and
foamy fold in one cupful Of chopped
nut meats and another cupful of
mixed shredded marshmallows and
dates. Spread this over the jelly
in the mold and when this is firm
cover with the rest Of the jelly. Set
on the ice and when firm cut in
slices and serve with cream or ar
iced custard sauce.
Grape StuGing for Roast Chicken
Light, dry stuffiing, especially If
made from whole wheat bread
crumbs, can feature as valuable
food item when counting up the
calories of the dinner menu. A stuf-
fing, however, to be palatable must
be well seasoned, and as a very
highly favored mixture is not al
lowable in the dietary Of the child,
one prepared with grapes will be
found delicious. Mix together two
and half cupfuls Of grated whole
wheat crumbs, three tablespoonfuls
of melted oleo, one quarter of a
teaspoonful Of salt, one lightly
beaten egg, a few grains of paprika
and celery salt and one cupful of
peeled, seeded and halved California
grapes. If moister dressing is de-
sired add quarter Of cupful of
grape juice.
Creamed Chicken Sandwiches
Cut in tiny dice or cubes, suffi-
cient cold chicken or fowl to make
one cup. (Boned canned chicken
may be used) Moisten with half a
cupful of boiled dressing, favored
with few drops Of lemon juice in
stead of vinegar and add half cum
full of chopped celery, salt and pap
rika to taste and two small minced
gherkin pickles. Butter slices of
whole wheat or graham bread,
sprinkle one with chopped water
cress and then spread with gen
erous layer Of the filing. Com
plete the sandwich with another
slice of butered bread. This guam
tity of chicken mixture will make
three "man-size" sandwiches.
Hot Hoast Beef Sandwich
This is one of the best and most
nutritious of the sandwich family.
Unfortunately, the home house
keeper does not always have ON
hand fine hot roast of beef from
winch to cut her filling and so is de-
New-York tribune., 1922-09-17
School Luncheons

With so many schools now serving
6 hot midday luncheon at nomi-
nal price, many parents furnish a
certain allowance daily for the pur
chase Of the noon meal. Unfortu
nately, some Of these lunchrooms
are not serving the food properly
prepared, and scorched soup or CO.
Goa, half cold spaghetti and thick,
unappetizing sandwiches will quick
ly sap the appetite of even the
heartiest.
Visit your child's school and see
for yourself. Milk put up by re-
liable dairy in individual bottles is
always safe buy, but for the rest
of the meal provide if possible from
home. Luncheons, whether carried
or eaten at home, should be little
more hearty than the breakfast;
but see that they consist of light,
easily digested food.
Add at least a bit of celery or
cress to the luncheon menus, not
only as an appetizer, but for healtlh's
sake, and do not forget the vitamine
value Of both raw cabbage and
orange juice, which are as necessary
in the daily dietary as the protein
and carbohydrate (starch) require
ments.
If the luncheon must be carried
try to make it as attractive as you
can and tuck in little surprise
with the substantials. A few salted
nuts, piece of maple sugar, choco-
late covered crackers or some other
unexpected little treat will often
turn rather prosaic meal into an
interesting affair.
Too much stress cannot be laid
upon the Importance of giving the
children plenty of bread made from
the whole grains, with good, sweet
butter and the best milk you can
buy. If you must economic cut
down on the meat bill and serve
New-York tribune., 1922-09-17
For All Lovers of
Fine Needlework
Interesting Nolnme Describing
American Embroidery
and Quilts

%T% HE charm of old samplers
b wrought by quaint little
"a maids of olden days, the
fine stitchery and fancisui
design of quilts as they were made
in New England and the South ana
a colorful history Of crewelwors'
Berlin woodwork. embroidery, laee
making and tapestries are told ny
woman who has devoted her life 70
the needlework arts in The Desei-
opment Of Embroidery in America
Candace Wheeler, the sathoh
and the founder of the Decorative
Arts Society. traces the growth q
needlecraft in America from tne
porcupinc quill work of the Amer
can Indians on through Colonla'
days to the styles that are moss faP'
ular to-day. While she handles slS
subject most thoroughly, her s'y@
is SO non-technical ana readahie sas'
the book is Il JOY 10 peruse' -
volume is lavish with exccllens 3
lustrations, many of which afs z
color, and the binding and ss@
throughout stamp ID as a h'sS
distinction for any woman who sesss
fine books for their contenss
we'll as outward appearance
r. Il. g..
"Tho Development of Emhro'asss
in America" Candace Whss's''
Harper g. Brothers. Publishers
New-York tribune., 1922-09-17
est queries and Favorlte Recipes in Institute Readers orn

materials to there is no magic
about it:
Cut fresh white bread about one
half or three-eighths of an inch
thick, toast quickly on one side
only and spread thickly with butter
on the untoasted side. Then spread
generously with the cinnamon mix
ture Zone tablespoonful cinnamon
TO three of powdered sugar.. Dot
with pieces of butter and place in
the oven with the broiler on full
The rack on which the toast is
placed should be in the lower part
OF the oven, not too near the fame
The mixture should melt and soak
into the toast as we'll as brown. Do
not leave it bit longer than il,
needed to melt the mixture.
In spreading the mixture be
sure that the edges are we'll COW
cred, SO that the crusts are not left
after the party as they are the
very best parts of the bread. being
SO thoroughly dextrinized. Cut the
toast in strips or halves as desired
and serve with tea and. trim
mlngs.' Note that it is buttered
above and below the cinnamon. The
whole point is to get soft, buttery
paste, not q hard dry mass"
Chocolate Crisps
FOR thin, wafer-like cookie which
will dc duty for any occasion
from a simple 1:=acheon dessert to
New-York tribune., 1922-09-17

blespoonfuls Of molasses, two beat
en- eggs and quarter Of a cupfuI
Of sour milk. Flavor with a tea
spoonful of lemon juice. Mix 10
gether two cupfuls Of pastry -four.
one teaspoonful Of baking soda, half
teaspoonful of salt and one eupfuI
of mixed chopped seeded raisins
and shredded dates. Combine with
the first mixture and add two cup.
fuls of bran. Roll out. cut in cook.
les and bake in a moderate oven.
Fish TimbGles
Pound one and 2 half cupfuls Of
cooked white fish to q paste and
blend in the beaten yolks Of thres
eggs, half a cupful of rich milk m
cream, half teaspoonful Of salt
few grainsof paprika and one-tHgd
of a cupful of white grape juice.
Oil individual timbale nolds, fill
one-fourth full of seasoned white
sauce and fill up with the FISH mix
ture. Set the molds in a pan Of he.
water and bake in q moderate oven
until firm. To serve unmold, thea
the sauce will run down the side,
of the timbales.
Apricot Sou65e
This may be made from either
the canned or the fresh fruit. Have
ready one cupful and half of well
sweetened apricot puree and drain
thoroughly. Add the juice Of half
an orange, half a cupful of crushe,.
macaroon crumbs and the beaten
yolk of one egg. Mix well. fold in
the stiffly whipped whites of three
eggs and turn into butered souale
dish. Bake in a moderate even un-
til Drowned and it has doubled in
bulk. Serve quickly with sweetensd
whipped cream or plain cream. ;,
New-York tribune., 1922-09-17
Common Sense and Science

G CiENCE the mothers background but she
~ the culore for the school chd breakfa chill
den hare the royal Of youth and dc
principles compared h desire prescribe
oatmeal, and milk and another administer
Bur she can have facts and she oeigh the children
stead of the cdOries.
ceigh little by the standard butter
milk. the ph0e ieea bread, spinach
and apple supply, and for the make food
tracive Spread the bread cth good
motasses, the sohoe
Sugar is bad principally because makes plain foods
uninterestng and decreases appetite for them. good
energSer itself and the gro,Oing child
naturally. One pise dietenn gaze
permission make candy henepe they
to that they had weI balanced diet especially
era supply (ohch milk, sphoe sUheas egg ,o fruit
and fresh pegetabes) Result the candy permits
often demanded Provide wholesome
such figs, rnns plain candiesa the end Of the
instead OF heary sioees, continuously "nibbed."
NE knoV OF the successful of
commercial food house. eho in pounds
child ,Uih tubercular tendency This BY science,
CAREFUL grandoherly supervision of euery measppng
eggs and milk and fresh vegetables sitting
by until they eaten! The doctor pronouncing child
and normal said: Tha finest pieces Of work
a did" We agree And there such vital
oork crying be DONE 1t takes eomans patience
tailed attention make the science effective Perhaps Is
the doctors hare slighted detetcs A. 1. p.
New-York tribune., 1922-09-17
Breakfasts and Dinners

BREAKFAST
Cost $1.10)
California Grapes
Shirred Eggs with Crumbs and Tomato
Buttered Oatmeal Bread Toast
Cocoa, Milk or Cereal Coffee
DINNER
(Cost $500
Cream of Clam Soup Crackers
Stuffed Roll of Lamb
Drowned Potatoes Mint JelIy
Spinach
Raspberry Jelly Fluff
BREAKFAST
(Cost $t.cS)
Bartlett Pears
Steamed Cereal Thin Cream
Fish Cakes Bran Nut Gems
Cocoa, Milk or Cereal Coffee
DINNER
Cost S5.40)
Scotch Broth with Barley
Roast Chicken with Grape Stuffinp
celery Lima Beans
Sweet Potatoes
Ice Cream in Halyed CantaIouras
New-York tribune., 1922-09-17

BREAKFAST
Cost $1.12)
Stuffed Baked Apples
Baked Omelet Toasted Raisin Bread
Cocoa, Milk or Cereal Coffee
DINNER
Cost SID
Vegetable Soup
Broiled Hamburg Steak
String Beans Baked Potatoes
Whole Wheat Rolls
Peach Tapioca With Cream
BREAKFAST
(Cost $3.50
Honey Dew Melon
Cooked Cereal, Thin Cream
brolled Bacon Bath Buns
Cocoa, Milk or Cereal Coffee
DINNER
Cost $1.6S)
Clear Soup With Egg Noodles
Broiled Halibut Steak
Escalloped Potatoes Green Corn
\ Fruit Salad French Bread
New-York tribune., 1922-09-17

A PUDDING, with a delicate
maple sauce to accompany it,
is easily made according to the fol-
lowing recipes:
Quick Pudding
Sift together three times,
cup -four,
cup sugar,
11s teaspoonfuls baking powder.
Put one-quarter cup melted but
ter, two eggs and one teaspoonful
lemon extract into measuring cup.
Fill the cup with milk.
Place the -four mixture in q bowl.
pour in the contents of the cup and
stir briskly until smooth. Bake in
a shallow buttered pan one-half
hour. Serve hot with the following
sauce:
Maple Sauce
Cream together one-quarter Gun
butter and one-half cup powdered
sugar. Beat in slowly two table
spoonfuls maple syrup, three table
spoonfuls whipped cream and one
half cup chopped nuts.
Austrian Sweets
Ron rich pastry very thin. Cut
into strips two by four inches. lay
them together on a buttered sheet
and bake until crisp.
Remove from the oven, separate,
and between them place any kind
of good jam, first spreading the
bottom piece with whipped cream.
q Gaely sifted apple sauce, nicely
Favored. may be used instead of
Elss ogeam and jAm. N. l.
New-York tribune., 1922-09-17
- 11arAe UI1e Urfhnne Dnsfffrfc Good Cookery
Feeding Boys and Girls of School Age at
Home and i'm the Lunchroom
Their Day With Wholesome Breakfast, Propide attractive
at To Be Choose the Dinner Menus Wisely

tle," whole wheat bread and butter
with milk, cereal coffee or cocoa,
form perfect meal with which to
begin strenuous days work. But,
again, all children will not eat this.
Sometimes little relish in the way
of broiled, crisp bacon or frizzled
smoked beef will help along Won
derfully. If cereal is not liked when
served "as ITSELF add few chopped
nuts, raisins or shredded dates and
top the portion with tablespoon
full of whipped cream.
Eggs are of course the recognized
breakfast standby, but do not serve
these too often, for fear the chill
dren will tire Of them.
New-York tribune., 1922-09-17

eggs, macaroni with cheese) and
other dishes in it's place, but provide
quart of milk per child daily, part
ly as a beverage and the remainder
to be used on cereal, in pud-
dings, etc.
Dinner for the Family
Examples of suitable foods for
the evening meal will be found in
the dinner menus, which have been
very carefully planned and the
same food values can be maintained
for those either older or younger
than the age given.
The Budgets
In estimating the budgets for the
various meals it should be taken
into considerat ton that food for
growing children is relatively more
expensive than that for adults, be-
cause of their higher expenditure
of energy in proportion to size and
the greater need for building ma
terials, which are more costly than
simple fuel.
An allowance is made in the
luncheon budgets for the use of
left overs, such as the lamb used in
New-York tribune., 1922-09-17

wholesome, simple desserts and re-
member that to the growing boy or
girl dessert is always spelled with a
capital letter and forms the princi-
pal course Of the meal.
This is right in a certain sense,
as children need sweets In some
form as energy foods. Be careful,
however, that they do get it in the
right form and at the right time, as
this will cut down on the purchase
Of cheap candy and ice cream,
Desserts may also be the means
Of materially increasing the food
value of meal, which is perhaps
sketchy in other particulars. Cereal,
bread, tapioca, rice, gelatine, corn
starch and other preparations when
made with fruit, eggs, milk and
garnished with sweetened whipped
cream or sweet sauce, may camou-
f1age any number of calories without
the children having any idea that
they are being fed scientific diet.
New-York tribune., 1922-09-17
M. M. H., New York City.


One and one-half to two cupfuls
prepared shrimps, one small onion,
one cupful rice, two tablespoonfuls
butter, one can tomato soup, one and
one-half tablespoonfuls -four, salt
and pepper.
If fresh shrimps are used, wash
them and boil in salted water for
not more than fifteen minutes.
Drain and reserve enough liquor to
nil the soup can. Boil the rice in
salted water until soft, drain, rinse
with cold water and let it steam
dry in strainer or sieve over boil
ing water.
TO make the sauce, melt the but
ter and brown the onion, cut fine.
Stir in the flour unit, smooth. add
the soup and an equal quantity of
liquid, preferably the shrimp liquor
saved for this purpose. Stir until
smooth and creamy. Cut up the
shrimps, add them to the sauce. and
let them heat through.
To serve, place the hot rice on a
dish in a ring. Fill the center with
the shrimpc Pour the tomato
sauce over ali Tor over the shrimps
alonel ol serva separately.
Mre. ]. s, IT, Nev5 Yori: City7.
New-York tribune., 1922-09-17

moment. These recipes have alreadv
been tried and found true in the
homes where they originated:
Blushing Bunny
One can tomato soup, one cupful
finely cut cheese (one-fourth pound)
one teaspoonful butter, two eggs.
salt and pepper.
Melt the butter in a pan, add the
soup and cheese. When the cheese is
melted add whatever seasonings are
necessary and the eggs slightly
beaten. Stir until thick and serve
immediately on toast. The quantity
OF cheese and number of eggs can
be varied to suit family preferences.
depending on how cheesy and how
thick it is liked.
M. M. H., New York City.
Spaghetti Sauce
One can tomato soup, two medium
sized onions, half cupful bacon fat.
salt and cayenne pepper.
Fry the onions in the bacon fat
until tender but not Drowned. Add
the soup, salt as necessary and a
generous amount of pepper-make it
very peppery. Simmer ten minutes.
then ado spaghetti which has been
cooked in boiling salted water until
tender and simmer altogether for
hve minutes. A few drops of tabasco
sauce adds to the cayenne. We
found one-fourtk teaspoonful of the
4attes to bs satisfactory, but the
New-York tribune., 1922-09-17
Lunche0ns To Be Carried

(Cost IS cents)
Lamb and Currant Jelly Sandwich
Hot Cocoa Tin thermos) Celery Hearts
Fruit Scotch Nut Cookies
(Cost cents
Cream of Asparagus Soup Tin thermos)
Sliced Meat Loaf
Buttered Whole Wheat Rolls
Eight Sailed Nuts
Fruit Salad Tin individual jelly GIass
(Cost 4s cents)
Creamed Chicken Sandwiches
Individual Bottle of Grapejuce
Beet and Cabbage Salad
Baked Apple Honey Sponge Cake
New-York tribune., 1922-09-17

Madam. low does pour aaeeafs
bookshelf 0rosp9 Ash The iNssss'n 8
If you maat TO know sphef oesN &
tasg orr soydeaiag, eookfne. ass's
nakin# aud house decoFessops
New-York tribune., 1922-09-17

an elaborate afternoon tea or punch
this recipe is offered.
Half cupful shortening, one cup
full sugar, half teaspoonful salt, tea
spoonful cinnamon, two squares
chocolate, one egg, half teaspoonful
sodas two tablespoonfuls milk, and
two and one-half cupfuls of flour.
Cream the shortening and add
the sugar, creaming we'll together.
Add the chocolate melted and the
egg beaten. Dissolve the soda in
the milk and sift the salt and CHINA
mon with the flour. Then add both
to the first mixture. If possible.
keep the dough in a cold place an
hour or more before rolling. Roll
out on a Toured board until the
dough is one-eighth inch thick. Cut
with Toured cutter or knife into
any shape--rounds, squares. TRAN
giles, hearts, even animals. Bake on
creased baking sheet in a, mod
crate oven $3.50 degrees F.. This
makes between five and six dozen
cookies-small and very thin, as
they should be.
Mrs. E. l.. c., New York City.
Tomato Soup la Carte
IS JUST ado hot water and serve"
sometimes suggests utter scorn
for your housekeeping activities.
But by adding little more than
not water craftr housewife turns
our new dish Oh tho sDur Of tha