davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-12-10
Some IcOnOcIastic Ideas
On Christmas Gift Wrapping

strange A handsome, dull black
paper with gold design stenciled on
it makes a distinctive cover for small
gifts.
Plain papers may be stenciled in
colors and m figures which suggest
the season without being too stereo-
typed. Silhouettes, winter scene.
frolicking children, lighted candle,
are easily cut out from oiled card
board and the holes painted in with
a small brush and water color. either
in rows. one after the other across
the paper. or individually on the top
Of a wrapped package simple
touch, but one which distinguishes
any package.
Chceriness Is Important
Az the remnant counter in the up
holstery section small pieces Of
glazed chintz, English rrints and
bright calicoes are TO he found.
Plain boxes Of homemade candy
wrapped in old-fashioned chintz and
tied with narrow ribbon the same
color as the figures in the pattern
are captivating. Long after the
candy has been eaten the memory Of
the CHEEKY box will linger.
For very few cents an entire roll
Of wall paper in a charming English
chintz design, exotic stripes and
checks or fanciful pattern may be
had. This is excellent for covering
plain boxes. Tied with bit Of gold
cord they need no cutter wrapper.
Pine cones and a bit Of green
branch, holly spray heavy with
berries or a sprig Of waxy mistletoe
topping a gift box is the finishing
touch which removes any danger Of
a package looking mediocre. Adj,
II you must. a package or two
wrapped in the conventional white
with red or green ribbon. But for
lifts which bear tnc double signifi-
canoe Of being a remembrance and
possessing an individual touch choose
unusual coiors, papers and cords.
New-York tribune., 1922-12-10
The Delight of the Kings Four-and-
Twenty BIackbirds Is Rivaled
by These Recipes

drained canned peas and two table
spoonfuls Of bottled cspers. Cover
with the following crust: Place in a
bowl one large cupful Of sifted flour
end add ono tablespoonful Of butter,
one teaspoonful OF baking powder
a quarter Of n teaspoon Of salt
and half cupful Of seasoned
mashed potatoes. Rub the ingrc-
dents together with the finger tips
and wet 20 a soft dough with little
rich milk. Bake in a quick oven
until crisp and brown.
In making any variety OF a sub
stantial pie as the main course OF a
meal, use only crust 10 cover the
top. When the dish is lined with
pastry and the gravy is poured in II
is very apt to become soggy no mai
ter how carefully it is cooked. Econ
cmize by having only one crustA but
be very sure that il is the very best
you can make.
Mushroom and Oyster Pie
For the individual oyster and
mushroom pies, sautc a quarter OF
a pound Of peeled mushroom caps
(cut in halves) in two tablespoon
fuls of butter. then add two table
spoonfuls Of -four and very gradually
half a cupful each Of cream and
oyster liquor. Stir the mixture un-
I'll smooth and season with a quar-
ter Of tesspoonful Of salt, quar-
ter Of teaspoonful Of paprika, a
few grains Of mace and few drops
Of lemon juice. Add one pint Of
oysters scalded in their own liquor
and divide the mixture between
four individual baking dishes. Cover
the top with faky pastry and bake
quickly in a hot oven. Do not over
cook the oysters when scalding.
Pigeon Pie
The old-fashioned pigeon pie IS
still another delicious variety. Use
SQUADS If possible and allow three
good-sized birds. cutting them in
halves, dredge with seasoned -four
and saute lightly in hot pork fat.
Add a bit OF bay leaf, one cupiul
Of diced celery, one small slice Of
minced onion and about three cup
fuls of boiling water. Bring all to
the boiling point and simmer about
one and a half hours. adding a tea
spoonful and a half Of salt at the
end Of forty-fve minutes. Thicken
the gravy with four tablespoonfuls
New-York tribune., 1922-12-10
Hickory Sticks

Two cupfuls sugar, one-half cup
ful water. one-quarter teaspoonful
cream Of tartar, one-half cupful
hickory nut meats broken into bits,
and vanilla and lemon extract. each
one-half teaspoonful.
Boil without stirring the sugar,
water and cream Of tartar until it
cracks in cold water. Turn quickly
onto a buttered plate and drop
quarter teaspoonful each OF vanilla
and lemon extract on top. When
cool enough pull. and when il has
become pliable work in the nut meats
until they are evenly distributed.
Finally stretch the candy out into
long, even strand and lay upon a
Houred table. With scissors snip
into four-inch lengths and put in
cool place to harden.
Hickory Nougat
Two cupfuls sugar
One-quarter teaspoonful cream of
tartar
One egg white
One cupful hickory nut meats
One-quarter cupful honey
0ne-half cupful water
Vanilla
Mace
Thoroughly dissolve sugar, honey
and cream Of tartar in the water so
that there are no grains on sides Of
aucepan. Boil until il forms a stiff
ali in cold water. Remove from the
fire. Beat the egg white stiff and
pour the hot syrup into it very slow
ls while beating. Flavor with vanilla
and a pinch Of mace. Continue beat
irg until the mass stiffens. Then
add the nuts and pour into a small
SQUARE pan. Leave it few hours 10
mellow. then cut in slices.
New-York tribune., 1922-12-10
By Julia ". Wolfe

C0LD weather frolics always de-
mand candy, and fudge is a
faithful standby. The fudge sea
SON. opens at Halloween, but those
winter candies that require inti-
mate association with the kitchen
stove are welcome at many informal
parties. The standard recipes are
known to most readers, but they
lend themselves to so many tooth
some notifications.
Fudge and Whipped Cream
To three cupfuls Of brown sugar
add one cupful Of milk, half a cup
ful Of butter, half a square Of ehoeo,
late and a pinch Of salt. Cook the
mixture until it reaches 254 degrees
Fahrenheit or forms fairly hard
ball in cold water, then remove from
the fire and beat II vigorously for
three minutes. Have ready half
pint Of cream beaten to a fro,h and
add It. with a fayoring Of vanilla.
Add also chopped walnut meats, il
you desire. Proceed as with the
usual fudge. beating the mixture un-
Ill Il is almost stiff and putting it
into buttered tins TO cool.
Standard Fudge
Butter the rim Of the kettle and
have buttered tins in readiness be-
fore starting TO cook the candy. Use
New-York tribune., 1922-12-10
By Florence X. Brobeck

~L0THES may not make the man.
~ but cases there are aplenty IN
which a simple remembrance at
Christmas time took on the festive
atmosphere Of rare gift from an
Indian bazaar just because IL came
wrapped in a bit Of purple and
bronze cracked paper and was tied
with a strange black and bronze
cord.
II is so easy to give distinctive
worth and character to inexpensive
gifts by making the wrapper un-
usual. Select instead Of the tradi-
tional white tissue paper one Of mid
night blue, and after the box is
wrapped with this and a bit Of mar
row silver ribbon holds il in place.
paste here and there on the top side
small silver stars. There Is your
Christmas morn idea, the guiding
star, the faultless blue sky and the
gift which both indicated. Use stars
Of two or three different sizes. and
the effect Of a star-studded heaven is
increased.
Any stationer can supply you with
the gummed stars. Dark blue paper
IS obtainable in many grades and
weights, from thin tissue to crinkled
crepe. While you are indulging in
eolors choose bright orange paper,
golden yellow and dark green. Tie
the orange-colored packages with
silver cord, tho yellow ones with the
Christmas blue and the dark green
with white ribbon Reserve your
rcd and green ribbon and cord for
white packages.
Papers With Personality
In most stationery shops and at
japanese stores gold and silver
papers arc available. These, figured
or plain. make ideal wrappers for
gifts which suggest the Orient. A
rich black cord, or green or red cord
II heavier weight than the usual
Christmas twine. looks opulent and
New-York tribune., 1922-12-10
The FlavorfuI Hickory Nut
I'm SWeetmeats and MacarOOns

and -four while continuing the beat
ing. Add the nut meats and drop
with a teaspoon upon CREASED baking
sheets. Bake in a moderate oven
until the macsroons are light
hrnN,n.
New-York tribune., 1922-12-10
Some "Donts and "Dos for Candy Makers Attractive Christ
mas ConfectiOns Easy to Make as They
Are to Eat

the soft ball" stage remove, favor
with vanilla and beat until il
creams. Then turn over the nuts,
using the tip Of the spoon TO spread
IL thin and even.
New-York tribune., 1922-12-10
Hickory Pralines

Hickory Pralines
One cupful Of sugar
0ne-half cupful Of water
One cupful Of hickory nut meats
0ne-half teaspoonful Of vanilla
Put a quarter cup Of the sugar in
4 saucepan over the fire and let Il
turn a light brown. Add the water
end the rest Of the sugar and let z;
boil. Have ready one cupful Of hick-
ory nut meats. Butter patty pans
or line them with wounds Of oiled
paper and sprinkle the nuts thickly
over the bottoms. When the NIX
ture over the fire has fully reached
New-York tribune., 1922-12-10
Beefsteak and Kidney Pie
By Myrtle T.. Elsey


noN'T stir sugar candies while
cooking; to do 50 is to invite
granulstion.
Don't guess at measurements OF
ingredients; have them exact.
Don't beat sugar candies as soon
as YOU remove them from the fire;
let them cool until only milk warm
and they will be smoother, creamier
and finer grained.
Don't try to cook your candies
too fast; an even, steady heat VIII
produce the best results.
Don't pour your candy out too
soon; il will be too soft if it is no.
thick and creamy before pouring.
Don't throw your candy away be
cause it is too hard to eat; it is not
ruined, but can be crumbled up and
melted down again by adding hal:
cup Of milk and boiled to the de-
gree called for in the recipe.
Don't try to more than double
the recipe; il is better to make two
separate patches,
Don't give up if you fail few
times; but try again, and each time
be a little more careful.
Don't flavor your candy until yol
remove il from the fire; the favor
will cook out.
Home candy making will be more
successful if a bright, sunshiny day
is chosen; damp, rainy. foggy Al
mosphere will tend TO make the
candy turn to sugar. Follow direc-
tions with care!
CarameIines
Place one-half cupful Of sugar
in small saucepan and set over low
FIRE until it turns dark brown with
out burning; then add half cupful
Of hot water and let it boil until Il
forms a syrup. Remove from FIRE
and set aside TO cool. In another
ssucepan place three cupfuis Of
White sugar, a large lump OF butter
about the size Of a walnut, half a
cupful Of sweet milk and three
New-York tribune., 1922-12-10

tablespoonfuls Of the burnt sugar
syrup. Let boil three minutes.
Count time when candy is boiling
all over the pan and not just around
the edges. Remove from fire and
set aside. to cool until lukewarm.
then add one cupful Of shredded
cocoanut and beat until creamy,
then drop from spoon in little
mounds on oiled paper or buttered
platter.
New-York tribune., 1922-12-10
Bv Alice 4. Keen

HICKORY nuts have now felt
the frost sufficiently to be in
good condition for eating. These
stubborn shelled nuts are hard to
crack unless attacked in just the
right way. 1t is better TO use a
hammer and to let the blow fall
upon the high side Of the nut, not
the end or the fat side. Then the
shell falls apart, releasing the halves
whole. The rare flavor Of these
native nuts makes them we'll worth
the trouble Of shelliuG. Unlike Eng
lish walnuts their quality is not I'M
paired but enhanced by cooking.
Hickory Macaroons
One egg.
One cupful Of powdered sugar.
Five tahlespoonfuls -four.
One crpful Of hickory nut meats.
Beat the egg and add the sugar
New-York tribune., 1922-12-10
Kitchen Supplies

Supplies for the week will include
at the butchers one pound OF rump
steak for 30 cents, one bees kidney
for 10 cents, a quarter Of a pound
Of cooked ham for lJ cents, one
pound Of stewing lamb for u
cents, one rabbit for Is cents, one
pound and a half OF stewing veal
at % cents a pound, two pounds o.
fresh pork at % cents a pound.
material for the game pie Zone
quail, one partridge and a wild
oigeon) about sl.75; one pound Of
salt pork for 80 cents and a quarter
Of a pound Of bacon at ~ cents
pound.
AT the FISH market one pint Of
stewing oysters Tor their equiya
lent for 30 cents, one pound o.
halibut for 40 cents and 30-csnl
can Of lobster.
Purchase for the dairy supplis'
two pounds and a half Of table bul.
ter at So cents a pound, one pound
Of oleo for 2S cents, six quarts Of
grade B milk at II cents a quar-,
four half-pints Of cream at 30 cents
q bottle, sixteen cold storage esq
at IS cents a dozen and twenty
fresh eggs at 80 cents dozen.
Marketing prices for four persOrs
should run at the following prices:
New-York tribune., 1922-12-10

Of oleo, blended with six table
spoonfuls of flour and add one cup
full Of drained canned peas, turn
into a baking dish and cover with
short biscuit crust. Bake in hot
ovpn
New-York tribune., 1922-12-10
Three Ways to Sweeten
Any Cold Weather Frollc

one cupful Of milk, one eupful "
sugar, three squares Of choeolan
butter the size Of an egg and
pinch Of soda. Put the soda ~
the milk and mix in the other D.
gradients; have the chocolate
scrsped very fine. When the Hls-
ture he's cooked until a 'smD''
makes a solt ball in cold water 'sss 80
it from the fire, beat II 70 > ~"
paste and spread it in the Ii1s ;. ,"' m
regular recipe may be varied % BY vs.,
ing peanut butter instead Of ,, Cu'.e,
or By adding chopped marshnallOws'
nut meats or ginger alone or IN cory
binstions.
Lady Dainty Fudge
This formula for fudge Is some. !,
what out Of the ordinary N '""s
calls for neither chocolate n''
brown sugar. The ingredients re,
ouired are one pound Of granula.'4
sugar. one pint Of milk, qualn
Of a pound Of butter qu''
of pound Of chopped alni''s'
same amount Of blanehed a'ln0
chopped and tcaspOOnful Of a'n''.
extract. Boil the sugar. butter =, ~
milk together until the mixture ~
forms a hard ball in cold water :
move it from the fire, add Ine
mond extract and the nuts ana Ds.. ''..
the whole until II becomes ~. ~
fudge. When it cools cut '
dainty pieces.
New-York tribune., 1922-12-10
" alnui Kisses

Place two cupfuls OF white sugar
in granite saucepan with one cupful
Of white corn syrup and boil un-
I'll mixture forms very hard ball in
cold water; then, without stirring,
pour out into buttered platter and
spread one-half a cupful black wal
nut meats over the top quickly 80
II will go into the hot syrup. When
cool enough to handle with hands
pull as you would taffy, working the
nuts through the candy thoroughly.
New-York tribune., 1922-12-10
Rich Mutton Pastry

In addition to the pies mentioned
in the menus a mutton pasty made
with a potato crust is particularly
good. Cut the stewing mutton into
small pieces, place in a saucepan
and add minced white onion, a
piece Of bay leaf, two diced carrots,
half a cupful Of diced celery and
water to cover. Simmer until the
meat is very tender, adding salt and
paprika to taste after the first half
hour. Thicken the gravy with n
little -four. blended with milk and
stir until smooth
Pour the meat and gravy into
deep dish. add half a cupful Of
New-York tribune., 1922-12-10
Mixed Came Pie

Disjoint the prepared partridge
IA small duck may be substituted
and cut a quail and pigeon each in
four pieces. Brown them over in
New-York tribune., 1922-12-10
Cheshire Pork Pie

This Is famous English dish and
is most delicious, tasting very much
like chicken pie Cut two pounds
Of fresh. lean pork into strips, and
season TO taste with salt, papriks,
nutmeg, powdered sage and ground
mace. Put a layer Of the pork into
baking dish, sprinkle with a little
powdered sage and poultry season
ing. cover with a thin layer Of juicy
apples and dust with white sugar.
Continue with alternate layers Of
pork and apples and pour over half
pint Of fresh cider. Cover the
dish, set in a moderate oven and
bake until the pork is very tender.
Cover over the top with a thick layer
Of puff paste and make hole in the
center. Bake until brown and pour
in through a funnel half a cupfui
Ct thick brown sauce highly sea-
soned with grated onion. Cover the
hole with a baked paste ornament
and send 10 the table.
New-York tribune., 1922-12-10
y, Virginia Carter Lee

"OR a cold winter day there
X is nothing more appetizing
- and at the same time more
satisfying than a delicious FISH,
game or meat pic, served piping
hot. with plenty Of rich, well IA
vored gravy.
Not only may these dishes be
made from fresh materials, but they
arc equally good when constructed
from left-ovcrs, the main point being
ing TO have the meat tender, the
crust short. crisp and Drowned and
the gravy seasoned 70 a nicely.
In making pie crust for meat pies
the shortening used should be de-
termincd by the ingredients con-
taincd in the pic; thus clarified
beef dripping or powdered beef
suct will give a delicious crust for
beef or bcefsteak pie, chicken fat
Tor poultry, while a rich baking
powder biscuit dough made with
lard and butter substitute or plain
pie crust is excellent with the diff
fercnt fish pies.
Puff paste must be reserved for
the game pic, pigeon, oyster and
noted Cheshire pork pies, all OF
which need a crust particularly light
and crisp. All Of the crusts will
brown better If brushed over with
a little egg yolk. diluted with a few
zpoonfuls Of cold water.
Whatever variety Of crust is en-
ploycd, chill it for several hours OF
the ice tower night is better be-
fore using. The transition from
the icy cold atmosphere to the high
heat Of the oven will do much TO
render ii crisp and Asky.
New-York tribune., 1922-12-10
Chicken Pie

A delicious chicken pie is made
in about the same manner. say,
that sliced hard-boiled eggs and
chopped parsley are added to the
sauce. II the pie is to he served
cold omit the cream and use all
chicken stock, adding tablespoon
'ul of gelstinc for each pint. This
when rightly made is an excellent
cold supper dish.
Beefsteak and Kidney Pie
This may be made either with
leftover steak or with the fresh
meat. For a generous pie use a
pound Of rump or flank steak cut in
small pieces and one beef kidney.
New-York tribune., 1922-12-10
Special Game Pie

To make an old-fashionsd gan.
pie use about a dozen small bird,
(quail, pigeons. Boil them ~
I'll tender with chopped onin,
a bunch Of minced parsley, tsss
whole cloves and half a pound Of
salt pork, cut in dice. When DONE
thicken the gravy with butter and
Drowned flour. Arrange the birds
around the edge Of a deep round
dish, with feet toward the center.
breasts up. Cover with the gravy.
Add sliced potatoes il desired and
cover with a rich crust. Bake until
well Drowned.
New-York tribune., 1922-12-10
l l9t 1>s~S Otle Uribnne DnStitutc GOOD eoo4e2 So
How 70 Make Historic Fish Meat and Game Pies IN our MOde
The Unassuming Oyster Mingles With
English Cheshire Pork and Old.
Fashioned Pigeon Pies

pcr. Simmer for half an hour, then
sdd the veal, cut in small pieces, and
cook slowly until tender.
Arrange the drained veal in a
baking dish and sprinkle with a
little chopped ham and chopped
stuffed olives. Thicken the gravy
with a little -four. add half a tea
spoonful Of kitchen bouquet and two
tablespoonfuls Of chutney Pour over
the meat. Cover with a very short
biscuit dough, rolled thin, make sew
eral openings and bake in a quick
even. n a very "hot pie" is desired
add a few drops Of tobasco sauce
and increase the curry powder.
Fish and Lobster Pie
Halibut is the best variety Of FISH
TO use. although haddock or cod may
be substituted. For one pound Of
the solid fish use a 30-cent can Of
lobster. Simmer the fish in a court
bouillon composed Of boiling water.
two sprigs Of parsley, a slice OF
onion, stuck with two cloves, a bay
leaf. half tesspoonful Of salt. half
a teaspoonful of lemon juice and a
ieaspoonful Of Worcestershire sauce
TO each quart Of water. When the
fish is cooked cut in small pieces.
Gust with salt and paprika and blend
with the lobster meat finely faxed.
Moisten with a cream sauce, hav-
ing the basis thin cream, and add a
few drops Of lemon juice, two table
spoonfuls Of bottled capers and two
t.blespoonfuls Of chopped parsley.
Turn into a baking dish, cover the
top with pie crust and bake as in the
previous recipes. Pound the lobster
coral and add to the sauce.
New-York tribune., 1922-12-10

hot bacon fat in which half a sliea
onion has been cooked and place \
q,baking 4 dish, with half 0 cupfuI q,
diced bacon. two tablespoOnfuls n
chopped parsley, salt, celery salt srs
paprika 20 taste and brown sauce "a
we'll cover. Cover the dish and COO.
in a moderate oven until the bird,
arc tender, then add half a pound
Of sauted mushroom caps and tive
lard-boiled eggs. cut in cubes. Cover
tho top with a sheet Of rich pastry,
make incisions for the steam 70 "a.
cape and bake in very quick oven.
The labor journal. [volume] (Everett, Wash.) 1909-1976, 1922-01-13
EDITORIAL
LABEL LEAGUE EDUCATIONAL ORGANIZATION


The Everett Card and Label League appointed committee
at their last meeting to change the bylaws in such that
will be possible admit only members of organized labor
and their families but everybody else interested in the labor
movement Many people who have occasion to belong to
labor union and of the labor will have
label league whole others who not well acquainted with
the dongs of the labor organizations will have chance to get
education within the labor movement at very little cost
The label league charges only ten cents month for
and wife All members will be kept posted all matters
tanning the general labor and especially regard
the union label anyone gets thorough understanding of
the value of the union label he will be hard working union
for the rest of his or her life.
While large number of the members of organized labor
need be educated themselves in union matters it looks selfish
against other and who might want
education in the same line.
An article bearing the union label in most instances has
unwrten story bad print attached it. 1t might be
child labor producing limousine for other child 1t might
be out mother whose early death will be the
of the richly furnished boudor of another mother 1t might be
convict exploited preference the not in JAIL but look
ing for job, whose family is waiting for bread.
The child having the limousine the mother in the richly
furnished boudor the convict working for few cents day
blame The majority of the working people and
much the organized workers knowing the truth about
conditions the responsible for these conditions
AS the organized workers and the unorganized workers eth
with hand brain form the public might the public
is to blame
The labor journal. [volume] (Everett, Wash.) 1909-1976, 1922-01-13
Demand the Union Label
WHO IS THE PUBLIC?

Most everyone times considered to be of the large
called the public 1t all depends upon who is doing the
bowling the proeer raising prices all the rest of the
except him the public If the laborng trying
to get dollar day. else not asking for raise
forms the public.
When there is dispute between steel mining
pany their employees he press representing the work
crs calls in the opinion of the public Even labor officials
will the phrase and talk about the public The fact
is that the public all the time
Any act by anybody public act for the simple
that meaning the people of the world form the world and
responsible for do the rest of the people living
this world everybody understood this the world would be
paradise Most people too lazy to think about and
do take the time understand that they espon-
sibe for their actions to their fellow
Only then when all the people will understand that they
responsible for their actions to the rest of the people, will this
world be fit place to live in for everyone Only then there will
be real democracy.
The labor journal. [volume] (Everett, Wash.) 1909-1976, 1922-01-13
Demand the Union Label
HENRY FORD-GOLD AND WAR

Don't fair to read the article in this paper explaining how
Henry Ford will do away with and money lenders.