davidaulloa/AmericanStories huggingface dataset:
New Britain herald., 1922-02-03
INTERESTING, READ IT!

Our landlords with whom we have pleaded for a renewal of our lease turned deaf ear to us, and have definitely decided to put us out of our store-they themselves are going to step into our established business and expect to thrve.at our expense.
 But wiR tkeg thrive?
 Present conditions and present wages earned by the average mar iEd woman in this city does not warrant that we who RHd ourselves without a business house now pay the exorbitant prices asked for the stores that you see empty on the Main street today. If we did offer to pay the fancy rents they want and continue our business on a sound and truthful policy. which is the motto of our concern we will have to face the in- evitable in short time, namely-Bank. ruptcy But-No We have rather decid- ed to give up our New Britain store.
 THE LORRAINE SHOE co.
New Britain herald., 1922-02-03
WELFARE CONFERENCES
AttcnuanceS at Nurses station Fairly LargC-NcW Plan for Contcs. to Be- gin Next Week.

Despite the weather conditions anH bad wa liking there was fairly large attendance at the Infant Welfare con- ference at the Broad street quarters yesterday afternoon. A total of 15 babies were weighed and attended to- Dr. g. Waskowitz aided the nurses in their work. At the Center street sta ton there were 20 cases given atten- tion.
 A novel plan is to be started next week Wednesday in an effort to en- courage the mothers to attend the conferences more often. It will be in the form of an attendance contest. The plan will be to have mothers make perfect attendance record for the year and at the end of the term the one who had been to most of the conferences would be rewarded in some manner.
New Britain herald., 1922-02-03
DAY NURSERY WANTS S1,O00
Resolution Will Be Submitted to Common Council = Organizations Wort. on Increase.

When the common council meets to- act on the recommendations of the board of finance and taxation it is eX- pected that resolution will be intro duced to have St.000 appropriated for the work Of the Day Nursery.
 This is the first year that the nurs- cry has asked for an appropriation. The Visiting Nurse association re- ceives a sum of money annually for somewhat similar work and an in-. crease in the volume of work handled by the Day Nursery has made neces- sary a request for assistance from the city government, it is explained.
New Britain herald., 1922-02-03

ed to the congregation at Shiloh tab- ernacle, rest on the wall of ice which surrounds the flat world to keep fool hardy mariners from tumblins over the edge into oblivion.
 That is the plain teaching of the whole word of God" Mir. Voliva said.
 At the time he announced the world was a flat plane surrounded by ice, MT. Noliva also fixed the sun as be- ing small body about forty miles in diameter and located only 5000 miles from the earth.
New Britain herald., 1922-02-03
Voliva Declares The Sky Solid Dome
 Over Flat World And Sun Hangs From It

Zion, H., Feb. 3. - Wilbur Glenn Noiva, successor to John Alexander Dowie as overseer of Zion and head Of the Christian Apostolic church, has completed the fixing of dimensions of his fiat world existence of which is now taught in the Zion schools
 According to MT. Noiva's latest pronouncement the sky is vast dome of solid material, from which the sun, moon and stars are hung like chandeliers from a ceiling.
 The edges of the dome, he explain
New Britain herald., 1922-02-03

Action of Midnight" new com edv starring Ligc Connolly, takes place in chamber of horrors.
New Britain herald., 1922-02-03

Alec B. Francis, who appeared as Gloria Swansons father in The Great Moment" is her screen father in Beyond the Rocks
 'Widfre," a western racing film, featuring Carl Gantvoot and Claire Adams has been corhplcted. Rim tin-tin, a police dog makes his film debut in it.
 The next picture written and di- rected by Rupert Hughes will be "The Bitterness of Sweets"
 Snub Pollard appears as a stage door Johnnie" in Stage Struck
 Gay and Devlish," Doris Mays next
 The latest rumor from the Chaplin studio is that his next will be q three reel slap-stick comedy after the man. ner of his earliest successes
 King Vidor is directing Florence Vidor in ''fhe Read Adventure.'
 Lewis Stone will play the lead in "A Fool There Was"
New Britain herald., 1922-02-03

Bobby DcVilbiss, boy actor, is seen in Lloyd Hamllton's latest comedy, "Rolling Stones
New Britain herald., 1922-02-03

Dorothy Dalton bobs her hair. Cut!
New Britain herald., 1922-02-03

Billy Devan and Mildred June have completed The buck Hunter
New Britain herald., 1922-02-03

Charles Logue wrote Friday to Monday" Katherine MacDonald's current production. He also wrote ''Tho Infidel," her last.
New Britain herald., 1922-02-03

Lewis Stone will play the lead in "A Fool There Was"
New Britain herald., 1922-02-03
BY JAMES w. DEAN.

BY JAMES w. DEAN.
 New York, Feb. 3.-llobert C.. Bruce has introduced drama to his scenic reels. His first one, And Women Must Weep,'' is one of the most artistic things ever projected upon the screen 0..
 It tells the tragedy that so aften comes to the women of the men who go down to the sea in ships
 You see three fishermen starting out in their small craft and the wom- en bidding them farewell You see two bodies washed upon the beach. Then through long days and nights one woman vainly waits for the sea to give up it's dead.
 And thus the story ends with poignant tragedy that finds it's coun- terpart in ire stanza, For men must work and women must weep, and the sooner it's over, the sooner to sleep"
 However, the human actors are less effective in pantomime than the sea itself Bruice has caught it's surge and it's crashing waves and it's white breakers in fantastic arrange ments. There is spontaneity, real ism in the acting of the sea.
 The second in the series "The One Man Reunion" It is a unique comedy with the elements of nature playing small part in it's evolution
 There is one great scene in that, however. A man and dog travel through redwood grove. They have a grotesque appearance among the forest giants, like the pigmies in "Gulliver's Travels"
 Missing Men, the third of the series, deals with that mental con- dition little known outside, the forests, the wilderness panic"
 Two men become lost in the forest One of them is seized with panic The other, keeping his wits, finds his way back to civilization The rest of the story deals with the search for the lost one
 Each of these stories is told com pletely in one reel Each has that unusual quality of being different" Each Is an artistic treat.
 Charles Logue wrote Friday to Monday" Katherine MacDonalds current production. He also wrote ''The Infdel," her last.
 Billy Devan and Mildred June have completed The buck Hunter
 Action of Midnight" new com edy starring Ligo Connolly, takes place in a chamber of horrors.
 Bobby DcVilbiss, boy actor, is seen in Lloyd Hamllton's latest comedy, "Rolling Stones" Dorothy Dalton bobs her hair. Cut! !
New Britain herald., 1922-02-03
SPREAD OF FLU
New High Mark of 1,tG2 Cases Re
 corded fin New York

New York, Feb. 3.--A new high mark. of 1,122 cases in this years in 1uenza epidemic was reported today by the health department.
 Fifteen deaths from influenza were reported, an increase of : over yes terday's total. Pneumonia cases re- ported totalled 2G6 as compared with lS6 yesterday. There were 72 deaths.
New-York tribune., 1922-05-14
Laboratory Cooking of the
Three Types of Mushrooms

E'OR many recipes the three kinds
of mushrooms are interchange
able; the fresh can be used for any
and all purposes; the canned are
better for sauces accompanying
meats, eggs and similar dishes; the
dried are good for all sauces and
can be used IN recipes planned for
entrees.
In the Institute we carefully
measured and weighed the three va
rieties, with the following figures,
which will enable the cook to sub
stitute one kind for another with the
best results: One pound fresh
equals about five or six cups pre-
pared (caps broken into pieces, but
not peeled, stems cleaned and sliced)
or three to four cups cooked.
One pound Italian dried equals
about sixteen cups soaked and cut
ready for cooking and about the
same quantity cooked. One pound
Chinese dried equals about sixteen
to twenty -four cupfuls prepared for
cooking, depending on the length of
time they are soaked, or eighteen to
twenty-four cups cooked. Eight
New-York tribune., 1922-05-14
'Spring Styles in ''Fmry
UmbreIlas'' for The Table
For Flavor and Variety in Your Menus, Serve Musl,-
rooms With Vegetables, Cereals and Meats
Sauce Main Dish

Four tablespoonfuls butter or
olive oil.
Four tablespoonfuls chopped ccl-
cry.
Three tablespoonfuls chopped
parsley.
Four tablespoonfuls tomato cat
sup or chill sauce.
Three tablespoonfuls chopped
onion.
Four cups liquid.
Wash and soak the dried mush-
rooms (according to directions)
Wash the rice and fry it uncooked
in half of the butter until it is brown
and dry. Add liquid (the water the
mushrooms are soaked in is excel
lent) little at time, just enough
to keep the rice from sticking and
allow it to steam. 1t will take about
four cups of liquid and twenty to
thirty minutes for this process with
the gas flame turned low.
Meanwhile fry the mushrooms,
onions, celery and parsley in half
the butter and when golden add with
the catsup to the rice. Season with
salt and paprika. An attractive way
of serving this for luncheon or sup
New-York tribune., 1922-05-14

ounces canned equals one and one
half cups and the same quantity
cooked. See what a bargain the
dried mushrooms are, and their flavor
is really excellent, especially when
sauted with tomatoes and other vege-
tables, Italian style, as in the first
recipe following.
In comparing the costs we found
one cup cooked fresh, at 80 cents a
pound, costs about 25 cents; one cup
of cooked Italian dried at $3.50 a
pound costs about 10 cents; one cup
of cooked Chinese dried at So a
pound costs about 8 to IL cents;
one cup Of cooked canned at 55
cents for eight ounces cost about SO
cents.
To get one cup Of cooked mush-
rooms use one-fourth pound fresh,
one ounce dried and two-thirds of
can of the canned product (eight
ounce can).
Mushrooms and Pimentos
One pound fresh mushrooms Cor
four ounces dried).
Three-quarters cup pimento.
Four tablespoonfuls butter or olive
oil,
New-York tribune., 1922-05-14
The Canned and Dried Brands
Analysed urd Discussed

RUTTON mushrooms, canned, were
tested this week in the Institute
laboratories. The brand was French,
showing 4.5 per cent protein and no
preservatiyes, with the buttons clean
and Of attractive, uniform size. The
canned product never has the flavor
Of the fresh or dried article.
However. there is real place for
the canned variety III cookery. OBJ
viously, they are not suitable for
en- rees, in which they must stand
alone on their own merits for flavor
and appearance. But they make
delicious sauces and add interest to
su n mixtures as chicken q la king.
GRAINED meats or fish and ornelets
and other egg dishes.
Their great advantage, of course
AZ that they will stand patiently
waiting on the cupboard shelves nm
til that emergency moment comes
when we look to them to save the
day-they are always in season.
These, too, can be sauted in but
ter before being added to sauce.
thereby improving the flavor. ac-
{. cordlng to the tastes of many. The
hquld they are packed in need not
De rejected, but will help out in the
sauce,
New-York tribune., 1922-05-14
That Foreign Flavor
Explained
T'HE dried mushrooms seemed 81,

M dried mushrooms seemed elm
sl7e, but when cornered nroved
very interesting. Dried mushrooms
nave natlonalitles and, what's more
patriotism. If you doubt it ask tho
nacaronl manufacturer in Bleecker
street or the Chinese merchant j.,
ale Oriental bazaar in Mott Street
Our first excursion in search of
'nis food took Us to Chinatown
alter several vain attempts wA
aoahd the Chinese version Of a pro.
eefy store, where all sorts of queer
and startling foods were exhibited
some day we mean to 20 back and
sao1'ously purchase some Of the
0'ner unknown wonders.
The Chinese dried mushroom i.
inherent variety from the one we
nov ,.~ 1t has white gills and a quite
s'aefent flavor and texture. It is
1,ied whole with the stems and
snen wa. soaked back to its original con-
r,Ii0n gives fair sized mushroom.
"nich can be served whole as an an.
sse' as well as being cut up into
sauce or cooked dish
IN the Institute We tried two
W "sSs Of reclaiming the dried prod
~ After washing in several
waters until the water was clear wa
covered them with twice ss o,ucb
:. us0r as we had mushrooms and let
'"efh stand over night. In the morn
, ~ we drained them, reserving the
"a'er they had soaked in, removed
~ s'e'hs and then cooked them in
'@ne water-the longer the bet
New-York tribune., 1922-05-14
The Plan of Work

T~HESE products have been subjected to a chemi
cal test and shown o be of excellent quality
and free from aduteration. Cooking tests in the
Institute Laboratory have been made to determine
their edibility and adaptation to special uses.
The results obtained are reported in part on this
page, and any further information desired may BE-
obtained by applica ton to the Institute
New-York tribune., 1922-05-14

per is to finish it in the oven in a
glass baking dish or individual
dishes, garnished with parsley. This
is a most savory dish.
Mushrooms a la France
We found in the Institute that the
dried mushrooms were very satisfac-
tory cooked in this fashion. It goes
without saying that fresh would be
still better (three-quarters of a
pound).
Three cupfuls dried mushrooms
(three ounces).
Three tablespoonfuIs butter or
olive oil.
One and half cupfuls tomatoes.
Two tablespoonful chopped onion.
One small bayleaf.
One-quarter teaspoonful salt.
One-eighth teaspoonful paprika.
One tablespoonful chopped capers.
Drain the mushrooms and fry
them in the butter with the onion
for two or three minutes. Add the
tomato, bayleaf, salt and paprika
and simmer twenty minutes, MASKING
the tomato to pulp. If necessary
to add more liquid use the water the
mushrooms were soaked in. Before
serving add the chopped capers.
This is not thick sauce, but rather
seasoned mushrooms, and is to be
served as an entree or as an accom-
paniment to meat or rice.
Mushrooms and Meat
Three-quarrers cupful canned
quartered.
One cupful cooked meat, in cubes.
One-half teaspoonful prepared
mustard.
One-half teaspoonful Worcester
shire sauce.
One cupful brown sauce: One cup
full meat stock, two tablespoonfuls
fat, three tablespoonful -four, salt,
pepper.
Make the brown sauce by melting
the fat, adding the flour and brown
ing it, then adding the stock lin the
Institute we used one bouillon cube
to one cup Of water), stirring con-
New-York tribune., 1922-05-14

Three teaspoonfuls chopped onion.
One-half teaspoonful salt.
One-fourth teaspoonful paprika.
One and a half tablespoonfuls
chopped parsley.
Stem the mushrooms and wipe the
caps carefully and break into pieces;
clean the stems and cut up Cor soak
dried mushrooms as previously de-
scribed); saute the mushrooms in the
butter, adding, after couple of min
utes, the other ingredients, and cook
for five minutes or until tender.
Serve Immediately with toast fingers
or pastry triangles if this is planned
for an entree. Or use as an accom-
paniment for broiled beefsteak.
Mushroom Newburg
One pound fresh mushrooms (four
ounces dried).
One and half cupfuls milk or
cream.
Three tablespoonful butter.
Three egg yolks.
One-half teaspoonful salt.
One-eighth teaspoonful paprika.
Two tablespoonfuls sherry-jell.
Prepare the mushrooms as pre-
viously described, break the caps
and cut the stems in pieces; saut6
in butter for two minutes and add
one and a quarter cupfuls Of the
milk: season with salt and paprika
and let simmer for five minutes
longer. till tender. Remove the pan
from the fire and add the egg yolks
which have been beaten with one
quarter cup of cold milk. Return to
the fire and cook slowly, stirring con-
stantly until it is thick and creamy.
Add the sherry-jell, dissolving care
fully in portion of the sauce.
Serve Immediately on toast or in
patty shells. Plan the Newburg for
a chafing dish or electric grill
supper.
Rice and Mushrooms, Italian
One cupful rice.
Two cupfuls soaked dried mush
rooms 1.-TWO ounces).
New-York tribune., 1922-05-14

ter, from forty-tive minutes to sew
eral hours. The mushrooms doubled
IN bulk on soaking.
a second method was to wash
them carefully, break off the stems
and cover with an equal amount Of
hot water, letting them stand TWEEN
ty minutes while making the white
sauce. The water was drained OFF
and the mushrooms were cut up and
added to the sauce, which sirnmered
half an hour. This shorter soaking
did not increase the volume Of the
mushroom as much as the former
method. On the whole, the longer
cooking and soaking are better, but
the second is possible for emergen-
cies.
The mushrooms really need Il
longer cooking than the time re-
quired for sauce, so they should
be simmered q half hour at least
before being added to it. For dishes
demanding long, slow cooking, as
SteWS, caSseroles of meat and soups,
they are excellent. When thorough
iy soaked and cooked it is possible
to use them whole as fresh ones
but the flavor will be somewhat diff
ferent and the texture not as deli
cate. We thought they could not be
broiled or sauted whole, but found
they could very nicely.
The Chinese mushrooms contained
only 3 per cent water (as contrasted
with SO per cent for the fresh and
81 per cent for the canned). The
protein GA per cent? and fat q
per cent? are in normal ratio, but
the minerals g per cent? are lower,
due perhaps to the difference in
variety and cultivation.
Italian Dried Mushrooms
Friends with foreign tastes told
US stories of wonderful concoctlons
made with their favorite brands OF
dried mushrooms. The Italian por-
ter who takes care of the Institute
kitchen watched our experiments
with keen interest and struggled
valiantly with his English to get
over to US the superiority Of his
native mushroom. A Bohemian
neighbor gave new lights on this alb
sorbing problem. So we made sec
ond pilgrimage - down to those
streets south and west Of Washing
ton Square, under the shadow OF the
Church of Our Lady Of Pompen
(Chiesa della Madonna del PompeD.
In two shops with grand opera
names we learned that no place but
Italy could produce the delicate ia
vored dried mushroom of our quest.
In huge tin boxes Of fifty-flve
pounds each they are shipped to
this country, with leaves Of sage
giving a curious spicy odor to the
dried product.
The italian variety is sliced be-
fore drying and is so prepared that
New-York tribune., 1922-05-14

.prsH mushrooms. although
exorbitant at some times OF
Il the wear, do come down with
.be reach of the average pocket
$50 cents to so cents pound
Sssg on where you buy. This
they arc cheaper than last
iexplanation being, according to
~, interested grocer, that the brew
orc are turning their dark and
n,thetnally empty cellars into nlush-
rno, bels One point in favor Of
prohibition!
A. an entree they have most
worthy place. and served on toast
IN patty shells or -smckins will
snake" a luncheon or dinner. Pre-
psr.d in the chafng dish or on the
electric gin, their odors add the
Joys Of savory anticipation. More
economically they give flavor to
many meats and vegetables. cooked
as part of the dish or as a sauce
70 be served with it.
From a practical standpoint their
autritiye value is not so i'm
pcrtant in this country, since we
use them only occasionally and in
mall quantities, chiefly for their
ielicate, peculiar favor. But they
contain more protein than any
icculent vegetable Is per cent? and
,oked in butter or a cream sauce
icy are real food.
Handle With Reverence
The white, earthy-smelling balls
Of goodness demand reverent han
ding and are not to be rudely
scrubbed and peeled. The artist
cook will wipe the cap with damp
cloth or brush it gently with a soft
brush, and 50 save labor, time and
favor. II toughness makes the out
side skins unedible strip them off, be-
ginning at the under edge, and re-
member that the peelings cooked
with the stems will make good stock
for sauces.
: A. hint from our foretci neigh-
New-York tribune., 1922-05-14
By Florence II. Brobeck

First iCith bYooms, then iriih
dusters; then on ladders and
steps and chairs, icifh brush
and a pail Of ,chitepnsh, 'tilt he
had dust in his throat and eyes,
spIasI,es of tcIlife,cash all orer
his black fur, and an aching back
and ceory arms"
-Moie's Houseclenning in 9Th
Wind in the Willors,"
Kenneth Crahnme.
Mole's houseoIenott7ag, as any
one can see, aOas a strenuous and
unpleasant affair. Spring nas
in tho air above his modest
home, ond tho .nnrn sunshine
streon,ed through his dust
streoked Windoaus.
Just as he reached the WeorY
bocA; and aching arm stage hc
heard the call of a bird and
caught glimpse Of its sDinged
journcyiug into the world. 1t
avas too much for the drudg1n0
Mole. He stepped ont Of that
mussed-up house, slammed the
door, and didn't euen lock It,
and started out on a journey
,chich remade his entire life!
Modern housekeeping, With its
doily use OF Uncuum cleaner,
oil mops and general gong
oucr the house, eliminates such
an annual struggle as the
spring housecleanio,g that hnr-
,4ed Molc's soul and gives you
moro time to indulge in spring
"cleaning" for your spirits soith
New-York tribune., 1922-05-14
Broilcd Mushrooms

Prepare the mushrooms, removing
the stems and putting aside for a
future sauce. Clean the caps, peel
ing if necessary.
Dip the caps in melted butter or
olive oil, sprinkle with salt and pap
rika and broil five minutes-the first
half of the time with the gill side
to the fire, then turn to other side.
The Chinese dried mushrooms can
be broiled successfully by first soak
ing them for two to three hours.
Southern Mushroom Sauce
Three-quarters cupful canned
mushrooms sliced
Two tablespoonfuls butter.
One tablespoonful chopped onion.
Two and half tablespoonfuls
green pepper, chopped.
One tablespoonful ketchup.
Three olives, chopped.
One tablespoonful sherry-jell.
Salt and paprika.
One cupful brown sauce; one cup
full meat stock, two tablespoonfuls
fat, three tablespoonfuls -four.
To make the brown sauce melt the
fat, add the -four and cook until
brown, add the liquid slowly, stir
ring until it is smooth and thick 1--WE
used part meat stock and part mush-
room liquor for the liquid). Fry the
onion and green pepper in the but
ter and add to the sauce together
with the other ingredients Except
the sherry-jelD and simmer ten min
utes. Before serving add the sherry
jell (you may first dissolve it in one
quarter cupful hot water). Serve
the sauce with broiled steak or fiI1et
Of beef.
Creamed Dried Mushrooms
Two cupfuls dried mushrooms
(two ouncesl.
Three-quarters cupful milk OF
cream.
Two tablespoonful butter.
Two tablespoonfuls -four.
One-quarter teaspoonful salt
Few grains Of pepper.
Cook the mushrooms for twenty
minutes in the water in which they
were soaked then add the milk and
cook ten minutes longer. Rub ths
butter and -four together and stir
into the hot liquid, stirring con-
stantly until thick and smooth. Sea-
son and let simmer FIVE minutes,
when the sauce should be thoroughly
cooked and seasoned. (Fresh nush.
rooms can be cooked the same way
in practically the same tin1e.) Other
seasonings can be used TO vary
tho fiavor--paprika, Worcestershire
sauce, celery salt or catsup, for in4
stance. T.