davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-11-19
By Yirsinia Garter Lee
LUSCIOUS roast or q iu

0ssSA1 See ADftoS Nk u yGiGS
a thick steak are the meat
dishes par excellence, and as
they are selected and cut from the
srne~fS1t and most expensive parts
OF the animals they must be cooked
In the sest possible manner, so that
not a particle of flavor or the valu-
able juices are lost.
Almost all joints of meat are
cooked IN the same manner, and
although we speak of roast of
beef or lamb, they are in veality
baked. The old-fashioned roasting,
tn which the meat hung revolving
over hot fire, is an impossibility
In the modern kitchen and we must
use the correctly heated even i'm
stead.
Delicious roasts are, however, OBJ
tainable with an oven, and when an
electric or gas one is employed,
where the heat may be regulated to
a nicely, crisp brown joint is pos
sibie, containing rich meat flavor
and so full of juices that the grooves
of the platter will be filled as soon
as few slices are carved.
Lamb. mutton, veal, fresh ham
and some of the baked steaks are
the better for savory dressing,
but serve the lordly rib roast in the
English style, without any trim
mings save for the crisp brown
Yorkshire pudding and the rich
New-York tribune., 1922-11-19
When a Thanksgiving Dinner
Is Out Of the Question,

ID R-R~R! Glooms and discomfort!
D How's bachelor girl or man
going to celebrate Thanksgiving Day
honor the bountiful harvest, as
'twere--in a kitchenette apartment?
Visions Of country roads, where
dance wind-tossed autumn leaves;
visions of bounteous farm kitchens,
with pumpkin pies, stuffed birds and
our imagination runs away with
us here. Such visions analyzed seem
to mean food, lots of it, well cooked,
and a jolly crowd of family and
friends to do away with it. Out of
the question entirely for city folks
who live in small quarters,
The Spirits the Thing
There is another way, however, to
look at Thanksgiving Day. The
spirit of celebrating the harvest,
after all, may be one of restful sit
ting back, mentally and physically,
relaxing nerves and mind from office
or house routine and storing up new
energy for work and play TO come.
IL you have comfortable chairs, a
fireplace and 4 friend or two you
can celebrate Thanksgiving fit
tingly, if rot in the time -honored,
table-laden way Have late tea, for
instance. Festive tea at that. Use
your gayest orange, or Czecho-Slo-
yakian. Of Breton pot and cups.
Seek at a Chinese store a very spe-
New-York tribune., 1922-11-19

Pound 1t lightly and sprirkls y,
salt and paprika. Cover tbe sT n'sl
with a layer Of dressing made y. s,ss'
two cupfuls Of mashed potatos. '1'al :
grated onion, two Tablespoonful g !.
chopped parsley, three tablsss =
fuls Of melted oleo, one teasn,s., ss,'- !.
of salt, half q teaspoonful : y
prika, one beaten egg and k.,i r
cupful Of ground shelled nes~,. - :
Roll up the meat, tie in sba,. an
rub over with vegetable oil. - a'
in hot oven until Drowned i ass'
slightly reduce the heat and a., ~
cooking. Sprinkle with a;;, yba. ''s J.
has cooked for twenty n1inuta. - !
pour into the pan cupful Of b,i,.s -
water, blended with two tabIes,..
fuls Of walnut catsup.
Roast Beef with Yorksbl,.
Pudding
There is only one wsy to eoot d
famous dish in England, and sssss
70 set the meat on a triyet IN = IL
ing pan and about fifteen mia,sx
bs6ore it is cooked pour otR sona ]
New-York tribune., 1922-11-19

the top four thin slices Of salt pork
and set in hot oven until well
Drowned, then dust with salt and a
little -four and pour into the pan q
cupfui OF chicken stock. Baste fre-
quently with the liquor that forms
IN the pan. Serve with a brown
gravy made from the liquor, thick
ened with little Drowned -four.
This roast is very delicious and at
traetive when sliced cold, as the
dressing shows in a ring in the GEN.
ter.
Roasted Stuffed Steak
Select a round steak and have it
cut three-quarters of an inch thick.
New-York tribune., 1922-11-19

served with this is particular
ly good.
A Famous Dressing
The French influence pene-
trated to the Missouri Valley
and is the secret of famous
roast turkey prepared In one
kitchen there. An orange sauce
ls first made by cooking two
teaspoonfuls Of cornstarch in
, one cupful of boiling water
for five minutes. One cupful
OF granulated sugar is then
added, two tablespoonfuls Of
butter and the juice and
grated rind of one large
orange. Cook for a minute
longer.
Add the orange sauce to one
cupful Of cooked rice, two
chopped hard-cooked eggs and
one-fourth cupful of chopped
cooked mushrooms. This STUFF
fing is also particularly deli
cious with goose and game.
Al the Bonneville Tavern
A tavern on the Daniel
Boone Trail, near Bonneville.
Mo-, serves chicken and turkey
stuffed with sweet corn, which
is first fried in butter, then
mixed with chopped olives and
hard-cooked eggs.
Two cupfuls OF canned (or
fresh) corn is fried in butter.
seasoned with paprika; one
Fourth cupful chopped olives
ana two chopped hard-cooked
eggs are then added. A tale is
whispered that a bit Of garlic
naysteriously appears for ! mo-
anent before the stuffing goes
INTO the fowl. and then Is seen
no more!
New-York tribune., 1922-11-19

souri, roast chicken is made
from one and half cupfuls of
braised cabbage (braised in
meat stock and butter) sea-
soned with paprika, salt and
pepper and one cupful of
cooked, seasoned potato cubes.
Another popular stuffing is
made with one cupful cooked
rice, one-half cupful cooked
(chopped) mushrooms, one
fourth cupful small onions.
one-fourth cupfuI smoked sau-
sage--or two or three tiny fin
ger sausages if they are avail
able - the mixture blended
with white sauce.
FlavorfuI Steaks
The same Missouri cook pre-
pares S tie a k with turnips
mashed and seasoned and bits
of Drowned bacon for added
flavor. She sears the steak ON
Doth sides, sews the stuffing
IN, and roasts it until the meat
Is medium cooked through.
Another steak stuffing is
made Of one-half cupful Of
chopped broiled sweetbreads.
one-fourth cup tender cooked
mushrooms cut in small pieces
and one-fourth cupful of toast
ed bread cubes. Brown sauce
is served with this finished
roast. =,
A steak stuffing which owes
IT'S character to anchovies is
made with one cupful cooked
nlacaroni, one-quarter cupful
cooked tomatoes, one-eighth
eupful tender cooked mnsb-
rooms and four minced an
choyies. NJ Il shroo m sauca
New-York tribune., 1922-11-19

water and bouillon cubes.l Mash
to a paste, add q two-inch cube OF
fried salt pork very finely chopped,
one chopped hard-boiled egg and
one-quarter Of a pound Of sauted
mushroom caps cut in strips. Sea-
son to tasteawith salt, papr!ka and
celery salt and add two tablespoon
fuls Of Chilli sauce. Before inserting
the dressing rub over the cavity with
a cut Glove Of garlic.
Tie the meat in shape, lay over
New-York tribune., 1922-11-19
Stuffings Extraordinary!
From ars English Country Inn
and The Rich Missouri VaUe,

such odors as to bring tears
of gustatory joy.
A Roast for Celebrations
For very special occasions
the host at the st. George
orders to be prepared his
English country gentleman's
version Of roast chicken de
luxe--foie gras, truffies and
mushrooms all blended in a
rich brown sauce, with q dash
OF curry powder, are stuffed
into the chicken to be roasted.
The finished dish is garnished
with tiny pastry crusts (whose
centers contain chopped ripe
olives) and thin slices of
broiled sweetbreads.
Needless to say, this dish is
prepared only for important
guests--the honeymoon couple
from up country, the rich
Americans motoring through
England or for especial holi-
day dinners. But any Amer
lean housekeeper can do it
with a trip to the delicatessen
and a dash Of interested en-
deavor.
Down Missouri Way
From the English country
inn to the kitchen of a pre-
Civil War Missouri home is
but a brief step for rich odors
they are always waited
lightly on breezes, you know.
White turkeys, sucking pigs
and the chickens which fattep
N the rich Missouri Valley en-
joy a distinguished entrance 10
the dining table.
Missouri Chicken stufH ags
a favorite stuffing fc, Mis-
New-York tribune., 1922-11-19

ping FIN the pan, adding a table.
spoonful of Drowned flour, two table
spoonfuls Of grated aorseradish, one
tablespoonful of Worcestershire
sauce, one tablespoonful Of grated
onion sauce and about ono cupful OF
strained stock. Stir constantly un.
til the sauce beils and add salt and
paprika to taste. Dish the steak on
hot platter, pour over the gravy
and place a third Of a fried banana
on top Of each. Garnish with cream.
Breton Roast of Veal
, The roasting pieces are generally
cushion piece cut from the upper
part Of the leg or loin of veal. If
the few7nsr, remove the small cen
tral bone and all with the following
dressing: Toast three slices Of bak-
er's bread, cut off the crusts and
pour over chicken stock to moisten.
(This may be prepared from hot
New-York tribune., 1922-11-19

and spread quickly with maitre
d'h6tel butter.
Never season a steak with salt
and paprika until after it is cooked
and some times the heated platter
is rubbed over with cut Glove of
garlic before the steak is laid upon
it. Fried onions or sauted mush-
rooms are the most popular accom-
paniments, but remember with
New-York tribune., 1922-11-19
Steaks Stanley With Bananas

Saturday
BREAKFAST
Grape Juice
Fried ScrappIe Coffee Cake
Coffee
LUNCHEON
Sliced Veal Reheated in Brown Gravy
Rolls Beet Relish
Apple Betty Lemon Sauce
DINNER
Veal Broth with Barley
Broiled POrferhouse Steak
Maitre d'H6tel Butter
GriIled Mushrooms
flashed Drowned Potatoes
vegetable Salad Pineapple Sherbef
New-York tribune., 1922-11-19

Sunday
BREAKFAST
HALF Grapefruit
bfow1'ed Steak Hash Raised Rusks
Celery Hearts Cosrea
DINNER
Olive Canapes
@Sass Ribs of Beef Yorkshire PUDDING
Sseing Beans Mashed Potatoes
o. Pickied Beet Salad
"f@'so cfeam sherbet Macaroons
= LUNCHEON OR SUPPER
Eggs la Goldenrod To.at
Endive Salad
Tanned Fruit Maple Roll Cake
New-York tribune., 1922-11-19

thickly with the following stufsing:
Cook until softened, but not
Drowned, one minced white onion,
a quarter of a cupful Of chopped
celery and half minced green pep
New-York tribune., 1922-11-19

selected have the butcher remove
the bone, and place the stuffing In
this cavity. For the breast also
have the butcher take out the
bones, lay it out fiat and spread
New-York tribune., 1922-11-19
By Florence r. Byobeck

HAPLEss is the house
keeper-and the family
she feedsr-who imagines that
roasted stuffed chicken is
nice brown bird filled with
moist bread and a few sprigs
of parsley! There are stuff
ings so favorful and rich in
seasoning that the memory of
their subtleties fingers long
after the dining hour has
passed.
'Ole Lunnon" Styles i'm
Stuffings
Consider we'll the possibili-
ties of stuffed chicken as it is
prepared at the st. George
historic inn at Ames, Wilt
shire, seventy miles from
"Lunnun." Tiny button on
ions with a Glove poked into
each, cubes of cooked potato.
and Drowned slices Of bacon.
all mingled wit h Drowned
bread crumbs, are the ingredi-
ents chosen to stuff roasting
fowls. For one roast, mix one
cupful of boiled potato cubes,
one-half cupful small onions.
six slices of Drowned bacon and
one cup of bread crumbs pre-
viously Drowned in butter.
Salt, pepper and a dash of
celery salt is the seasoning and
the mixture is then stuffed
tightly into the bird. Glove.
onion and bacon flavor COM
blne magically to transform
lust a roast chicken into a
aish famous around the coun-
tryside. 1t comes from the
oven brown and sayory, with
New-York tribune., 1922-11-19

powdered sage and poultry season
ing, salt and paprika to taste, one
grated carrot and two tablespoons
of melted bacon fat.
Roll up securely, tie in shape and
! roast in hot oven. Dust with salt
and paprika after it has cooked for
half an hour and baste frequently
with the gravy that forms in the
pan. Pour in a cupful Of boiling
water when you add the salt and
paprika and for che last two hastings
add q teaspoonful Of kitchen bou-
quet. This Is sometimes called "mock
duck"
Steaks Stanley With Bananas
Pan broil the two steaks, greas-
ing the pan we'll with olive oil.
Merely brown them on both sides
quickly and set in hot oven for
about five minutes, after sprinkling
with salt and paprika and spreading
over with bit of butter. Mean
while make a gravy from the drip
New-York tribune., 1922-11-19

Wednesday
BREAKFAST
Baked Maple Apples
poached Eggs with Tomato Sauce
Buttered Toast Coffee
LUNCHEON,
Steak Sandwiches Celery
Hot Raisin Turnovcrs Cheese
DINNER
Vegetable Soup
Broiied Bluefish Potato Balls
Buttered Beets Romaine Salad
Peach Rolypoly
New-York tribune., 1922-11-19

vided it is tender, thick, juicy and
with the rich steak flavor.
Preparing Good Steak
Now almost every one thinks
he can cook a steak and yet
it is really a work of art, and
whether it is broiled or pan broiled
it should be carefully watched from
the minute it is put over the fire
until it is dished on a hot platter
New-York tribune., 1922-11-19
Menus for the Week
Monday
BREAKFAST

Monday Tuesday
BREAKFAST
Malaga
Spanish Omelet Homny Mufins Broied Bacon
Watercress Coffee
LUNCHEON LUNCHEON
Cold Lamb Chuney Finger Rolls
Tomato Jelly Sandwiches
Russian lea Nut Cakes Baked Apples Ginger
DINNER
Cracker
Stanley
Roasted With Vegetable Stuhing
Currant Jelly Sprouts
Cider Apple Frappe Lady Fingers Parfait
New-York tribune., 1922-11-19
Meats TO Hasten a Man Home TO Dinner
Broiling and Roasting Combine With
Kitchen SaU0ries

steak as with roast beef, the rich
meat flavor must be- the predom-
mating one, so do not let the sea-
sonings or vegetables overpower it.
New-York tribune., 1922-11-19

Thursday
BREAKFAST
Stewed Winter Pears
Fish Cakes Watercress
Bread Rolls Coffee
LUNCHEON
Roasted Stuffed Duck
flashed Drowned Potatoes
Fruit Salad Rolls
DINNER
Tomato Soup
Breton Roast of Veal
Drowned Sweet Potatoes
Spinach Apple Pie
New-York tribune., 1922-11-19

per. Turn into bowl and add one
cupful of grated soft bread crumbs,
two tablespoons of chopped parsley,
quarter of teaspoonful each Of
New-York tribune., 1922-11-19

Friday
BREAKFAST
Sliced Oranges and Bananas
Scrambled Eggs with Chopped Parsley
Rye Bread Sticks Coffee
LUNCHEON
Cream OF Spinach Croutons
Toasted Cheese Sandwiches
Ginger Ale Spiced Apple Sauce
DINNER
Celery Canapss
Salmon Loaf Egg Sauce
Riced Potatoes Buttered Asparagus Tins
Fruit jelly Whipped Cream
The Bridgeport times and evening farmer., 1922-04-21
Stylish Dresses {

Featuring all the latest Spring style in the very newest materials a special after-Easter prices.
The Bridgeport times and evening farmer., 1922-04-21
MAKEUP OF IDEAL GIRL IS SET DOWN

Bellaire, Ohio, April 21.-''More cloth below the knees should mark the Ideal Young Woman" according to one writer of a letter received by Rev. c. A Pearce, pastor of the Chris tian church here. One boy writer declared that bob bed hair, short skirts and goloshes
 give the modern girl an advantage over her hoop-skirted, hustled, long
 skirted grandmas.
 Qualifications of the Ideal Young the ten young men who were queried
 by Rev. MT. Pearce, are:
 Appearance-Neat, healthy, but not overweight.
 Dress-Neat. conservative all the colors, they want. but more cloth be-
 low the knee. neatness including at- tractiVeness, even though hair archi- lecture and dress may be plain. Recreation-Theatres and dancing in moderation.
 Education-sshould at least include high school course and must in cluds practical experience at house. work, particularly cooking. Habits-Gentle, syste matic, thrifty clean, generous, church-going, prayer full and patient.
 door pleasures" Another declared
 ''she must be athletic and enjoy clean athletic sports, rowing, skating, swimming, etc. She must be sociable and enjoy little picnics, church parties and be easily entertained Another insisted she must not let her pleasures conflict with her church.
 One writer said "she must be able to make a good impression
The Bridgeport times and evening farmer., 1922-04-21
MIDWEST OPENS NEW CLINIC
 FOR VETS
By KENNETH HARRIS, International News Service Staff
 COPrPSnOndRns

Correspondent world Tis1T War ritye Veterans ans of % the Middle West soon will have an opportunity to have their various ills diagnosed in one of the most complete diagnos- tic clinics in the United States. An entire floor in a downtown of flee building will be utilized by the clinic, according to plans announced director of the Ninth District Vet erans' Bureau. Installation of $40, 900 worth O. equipment already is under way.
 Examinations for. ratings and com pensations will be the primary object of the clinic, Major Skinner, stated. At least 150 men will be cared for daily by the clinic. he stated. Pa ailments contfacted while doing ser vice in the army Or navy.
 The staff of the new clinic will be composed of twenty-two consultants, who will be in daily attendance. Fly drOtherapists, physiOth erapists, and eye. ear, nose and throat specialists will be on hand to minister to the
 An X-ray room, with developing ap- paratus, will be operated in conjunc- ton with tn eciinic.
 Abolish Contract System.
 All of the dental work for the clinic, now being handled under the contract system. will be taken care of by five dentists, who will give all of their time to patients of the institu- ton.
 In addition, the programme calls for the equipment of a dispensary for the "out-patient' department and a drug room in charge of a, registered pharmacist for compromising of pre- scriptions on the "out-patient' list.
 Former service men will be sent here from all parts of the Ninth Dis trict for final examinations when they feel they have been unjust1y or in adequately examined or rated by their local boards
 The Ninth District Veterans Bu- reau comprises territory within Iowa. Kansas, Nebraska and that part Of Missouri not in St. Louis territory.
 The clinic will be operated under the supervision of R. Smiley, sub- district director. and Dr. Paul Stooloey sub-district medical officer. These men are in charge of the present local bureau.
The Bridgeport times and evening farmer., 1922-04-21
NOTICE

Sealed Bids will be received by the Board of Contract and Supply up to April 25, 1922. 11:00 a m., on approximately 7.5o0 barrels Portland Cement, delivered f. O. -sb., City Yard, Bridgeport, Conn., Also 2.500 cubic yards best grade concrete sand. de- livered to any point in the city Sand by test. must meet City Engineers ts approval
 Board of Contract and Supply,
 as Room g, City Hall
The Bridgeport times and evening farmer., 1922-04-21
Toilet Ware for Milady Of Exceptional Beauty
 and Charm.

The charming boudofr accessor- ies of Tuskeloid toilet ware express in each individual piece a pride of ownership unusual. Every girl delights in the possession of this graceful ware. and little wonder, Tuskeloid is the finest conception of the craftsman's art, rich in it's simplicity, uncommon1y denoting a rare culture and acute rehnem ent- A feature of TuskeIoid lies in the ability to purchase simple pieces in open stock patterns arriving eventually at complete set of beauty.
 For instance one may prefer Tres Chic model of Two Inlay. or an- other very graceful Trf-One Mod el. The delightful Mayfair design may appeal to still another. or you. yourself, may particularly se- lect the. very exclusive Tres Chic Deme in tortoise shell finish.
 Whichever design most appeals to you is here in wide diversity of selection Single pieces may be obtained for as little as 75c up- wards. Be sure to look at this de- sirabIe line of toilet ware the very next time you are downtown.
The Bridgeport times and evening farmer., 1922-04-21

A meeting of the trustees of the | RridSeport Protestant Widows soci-
 e.y was held this morning at 10:15 at the Sterling Widows home. Plans
 | were made for the annual food sale and donation day on May 12.
The Bridgeport times and evening farmer., 1922-04-21
PERSONALS

A ''Welcome Home luncheon will be given Monday, April 24th in the Homestead on Clinton avenue by the members of the Bridgeport Art Lea que in honor of the President of the League, Mrs S. W. Gledhill, who has just returned to this city after spend ing the winter at her home in Mt. Dora. Florida. Reservations for the affair may be made by calling Bar mum 6G05;
 Mrs William Chew, Mrs. William Hopkins, Mrs Mary O'MaIIey, Mrs Carl Orion and Mrs. G. Richardson were in charge of an entertainment and card party given last evening by the Fourth District Republican Wo- mems club in the rooms, 1871 State street.
 Mrs. Frederick C. Wilder of A Third street, was the hostess at a meeting of the Fidelity Sewing circle this afternoon.
 Reservations may be made at any time at the Business and Professional Women's club for the card party to be given Tuesday evening, April 25th in the club rooms under the direction of Mrs. Willard H. Sprague Those who have already reserved tables are Mrs. H. LangzetteIe, Mrs J. Lynge Mrs. Lydia Pinkham. Miss A. Grey Mrs. M. E. Sheppard, Miss Rose House Miss Irene Edlemen, Mrs. T. SIaWSOn, MISS h- t1- Alden, Mrs J. Greenbaunl, Mrs. Arthur Yarborough Miss J. Lynde, Miss A. Grover, Miss I. Grover, Miss B. Lyford, Miss F. Weller, Miss J. Langshaw, Mrs Grace Carter, Miss Non Noona, Miss G. Lid die, Mrs F. Fish and Mrs. Sara Grant
 This evening at 7:15 in the Indus trial Service Center on Barnum ave- nue there will be a meeting of all girls interested in the formation of a baseball league. The constitution will be drawn up and plans for the season made. All girls, whether they are members of organized teams or not, are invited to attend.
 An elaborate equestrian review will be staged Saturday evening" at the Brooklawn Riding Academy by the pupils and their instructors Riders of all periods of history will be depicted and several difficult drills will be presented After the review the riders will participate in several contests
 meeting of the trustees of the Bridgeport Protestant Widows soci- e.y was held this morning at 10:15 at the Sterling Widows home. Plans were made for the annual food sale
The Bridgeport times and evening farmer., 1922-04-21

Mrs. Frederick c. Wilder of A Third street, was the hostess at a meeting of the Fidelity Sewing circle this afternoon.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1922-09-04
Noted Hebre70S WIZ Speak Here
On International Zion MOUen1ent

lending American experiences and SUI
pervision to the work of Jewish col
onization in Palestine.
Another prominent speaker. Leon
ard Grossman. prominent Chicago
lawyer. president of the Zionist Or
ganixation Of Chicago, and president
of the Rahah Lodge of the B'nai
Birth. the largest in the world.
The third speaker will be DIR. a. E.
Abramowitz, who has lived in Pales-
tine and who is thoroughly acquaint-
ed with conditions there.
Arrangements for the meeting, to
which the general public is invited,
are in charge of committee headed
by Bernard B. Burg, State director
for the Palestine Foundation Fund.
The presidents and rabbis of all
synagogues and temples. Indiana He
brew Congregation, Beth Ell, East
Market Street Synagogue, Oriental
Synagogue. Ezras Achirn, Shara Tefla,
Keneseth Israel, United Hebrew Con-
gregation. the presidents of the Coun-
Gil of Jewish Women, Sisterhoods,
B'nai Birth, Knights of Joseph.
Abram Jacob Lodge, Zion Lodge I. o.
B. A. and other organizations and
clubs will act as a reception and es-
cort committee.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1922-09-04

sary but beauty. brains being dan
gerous TO happiness.
Three selfish men insisted that the
girl to qualify must have both looks
and mentality.
Won't Stand Test
Five decided that brains We're to
be preferred, as beauty didn't last, was
usually combined with a bad DISPOSE
ton and wouldn't stand the breakfast
table test.
One good-looking young bachelor
whose gallantry equals Sir Walter
Raleigh's. declared that no woman
with brains could fail to be beautiful,
as her brains would teach her how
to make the most Of whatever looks
she had.
The demand for feminine brains
shows a steady growth. which ought
to be a consoling thought for the girl
about whom the neighbors say, We'll.
Of course, she's rather plain, but
then she's really awfully bright, you
know"