davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-02-05
Soups Thin and Thick
And Flavors to Suit All

THE French make an art Of soup
blending and attend it's cooking
and seasoning with the same devo-
ton that Circe must have lavished
on her magic caldrons. Perhaps
the busy American houscieeper can
not give SO much time to her soups,
but the recipes which follow are in
spiraton enough for at least a trial.
Emergency Julicnnc Soup
Cut carrots, turnips, onions,
celery and leeks SNto thin strips,
using one cupful Of carrots and half
a cupfu Of the other prepared vcge-
tables. Dry the strips and fry slow
ly in bacon fat until softened and
slightly colored. Add three pints
Of water, scant teaspoonful OF
salt and simmer until the vege-
tables are tender. Stir in one
cube each of beef and chicken
bouillon, add one teaspoonful of
sugar, paprika to taste, half a can Of
string beans or peas and a table
New-York tribune., 1922-02-05
Native and Imported Brands

Perhaps a brief introduction to
some of the varieties to be found
on the market will tempt housekeep-
ers to try them. There are SO many
possibilities for delightful dinner
service of unusual cheese, for buffet
supper use, chahng dish cooking and
festive occasions in general that it
should make an appeal during the
New-York tribune., 1922-02-05
The Marketing

Supplies for the week will includs
at the butchers half pound Of ssl.
pork, at "a cents a pound; one calf.
head, for Is cents; one pound O.
neck Of mutton, for % cents: on.
pound of stewing beef, for % cent?:
three ounces Of smoked beef, atl
cents an ounce; one pound t
chopped beef, for 80 cents; on.
pound Of sausage, for go cents; two
pounds of breast Of lamb, at "a
cents pound; two pounds Of short
steak, at As cents a pound, and .
marrow bone, for Is cents.
At the fish market, two pounds
of haddock, at % cents a pound:
one pound Of Goldfish, for "a cents;
one pound and half Of halibu.
steak, at 40 cents a pound, and one
pint Of stewing oysters, for 80 cents
Purchase for the dairy supple.
seven quarts Of grade B milk, at
Is cents quart; two half pints Of
cream, at % cents a bottle: two
pounds and a half of table butter
at 55 cents pound; half pound
Of oleo, at 38 cents a pound. and
two dozen eggs, at 20 cents a dozen.
Marketing prices for four persons
should run at the following approx
mate prices (the quantity of milk
does not include any to be used as
New-York tribune., 1922-02-05
BY Virginia Carter Lee
LMOST every one likes a good

\ LMosT every one likes good
~ dish of hot soup, delicately
seasoned and rich In flavor
but without suspicion Of greasiness.
Many varieties of soups can be pre-
pared from very inexpensive in
gradients, and the wise housekeeper
will recognize what wonderful help
they are in planning her hearty mid
winter menus.
Unfortunately n great many wom-
en- look upon soup-making as a very
difficult art and think that special
meats must be provided, stock pot
kept going and that all sorts of Won
derful and expensive ingredients
must go into the magical soup
kettle.
This, however, Is not the case, for
delicious soups can be easily made
without any meat and with the usual
supplies that are always on hand In
the average well-regulated house.
Combine an onion, some celery, a
variety Of cereals and condiments,
and with either tomato catsup or
chilli sauce you can always have an
appetizing soup, and, Of course,
parsley. leftover cooked vegetables,
bones from a steak or chop and
little gravy or bouillon cubes will be
welcome additions.
New-York tribune., 1922-02-05
They Are Helpful in Planning Anv
Menu and Popular at All Seasons
With the Experienced

full each Of lemon juice, tomato
and walnut catsup. Add pa
prika to suit the individual taste,
extra salt If required and two
chopped hard-boilcd eggs. Rcheat
to the boiling point and serve. The
original old Virginia recipe called
for n small cupful Of sherry or
Madeira.
Italian Soup
Have ready in saucepan one
quart Of stock and a pint of canned
tomato. In this cook a quarter of
a cupful Of washed rice until ten
der. Add half cupful each of
cooked cabbage and raw chopped
carrots and quarter of a cupful
Of minced onion. Simmer until the
vegetables are tender and stir in
one cupful Of cooked lima beans.
Season to taste with salt and pa
prlka and serve with a thick dusting
Of Parmesan cheese over each
portion.
New-York tribune., 1922-02-05

onion and two tablespoonfuls each
Of chopped carrots, celery and
turnips.
Add these ingredients to the veal
stock, using enough water to make
three quarts, and season with one
inch of cinnamon, one bay leaf, five
New-York tribune., 1922-02-05
Oyster Soup Supreme

For three persons use one pint Of
oysters and scald in their own liquor
with slice Of onion, a bit Of bay
leaf and a stalk Of minced celery.
Meanwhile saute q quarter Of
pound Of peeled mushroom caps in
little butter. adding the mushrooms
New-York tribune., 1922-02-05

cloves, ten peppercorns and half
teaspoonful of salt. Simmer gently
Tor four hours, then strain and
cool. Remove the fat, heat and
thicken with three tablespoonfuls of
flour and stir in the pieces of
the calf's head and one tablespoon
New-York tribune., 1922-02-05

water until tender. Take the head
from the liquor, remove the meat
from the bones and cut in small
pieces. Cut one pound of neck of
mutton and one pound Of stewing
beef in small pieces and brown in
hot beef drippings with one minced
New-York tribune., 1922-02-05

winter months when home enter
tainments flourish.
Consider the decorative and de-
licious Edam cheese. This is hard
rennet variety produced in Holland.
1t also enjoys the colorful names Of
Katzenkopf, Tcte de Maure and
Manbollen. 1t is made from cows
SKINNED milk, and after a months
ripening process is washed, dried
in the sun and rubbed with oil. Be
fore shipping it is colored a deep
red or yellow on the surface, then
wrapped in tinfoil.
Silver frames may be had for
holding round or pineapple cheeses
when they are served, or they may
be wrapped in napkin (the oily
surface is unpleasant to handle)
and passed on tray with a silver
cheese scoop for the serving.
Camernbcrt for Flavor
The Camembert Is a soft rennet
cheese made from cows milk. 1t
usually has a crust about an eighth
of an inch thick, which is composed
OF molds and dried cheese. The in
terror is yellowish in color and waxy.
creamy or almost fluid in consist
ency, depending on the degree of
ripeness. An under-ripe Camem-
bert-hard and waxy-may be i'm
proved by placing it in hot oven
for few minutes. It's characteris-
tic flavor is absent unless it is ripe
The typical size is AZ inches in
diameter and about ~ inches
thick. 1t is sold on the American
market wrapped in paper and en-
closed in 2 flat, round wooden box.
Camembert is made in various parts
of France, and in this country en-
New-York tribune., 1922-02-05
Domestic and Tnl-
ported Varieties
Offer Appetizing
Delicdcies or
Lunch he0n, Din
ner, or FestiUe
Midnight Supper
By Florence r. Brobeck

BY Florence K. Brobeck
ssCIvE NE pound Of cheese" "
says Mrs. Average American
at the grocer's or market, and is
asked in return, "What kind Of
cheese, MADAME"
"Why cheese, cheese; regular
cheesc.' she exclaims, perturbed at
his stupidity, and the grocerman
turns from his neat jars and boxes
of Camembert and Roquefort,
passes up the enticing looking pine
apple and Edam and placidly cuts a
wedge Of American cream cheese.
"Some day." he murmurs to him
self, "I'll take an hour off and tell
her about the other good cheese she
ought to buy--cheese that will make
a man como home from the club if
he knows It's to be on the dinner
table, and the older children will
think their mother has taken lessons
at Delmonico's."
The grocerman spoke the truth.
There are so many members Of the
cheese family that no broad-minded
woman should restrict her acquaint-
ence to one or two of them. Be-
sides the better known American
brands, many varieties of foreign
cheeses are now on the market as
result of the demand Of our foreign
population. A wider use Of these
varieties is expected as people be-
come familiar with them.
Characteristics and Use
Flavor is the best indication of
quality in cheese, but personal taste
and the use to be made of the cheese
are determining factors for the
buyer. A crumbly product has an
acid flavor, new product may be
mild but it is also tough and leath-
cry, and an old cheese is usually
strong and dry. It's color has little
to do with its quality, for deep color
is usually produced by the addition
of coloring matter and does not
necessarily indicate rich cheese.
English cream cheese that has
been allowed to age and harden is
particularly delicious when grated
for cheese toast, for macaroni
dishes, dishes a la Delmonico and
other cooked savoriN where d de-
New-York tribune., 1922-02-05
Characteristic
Fl0U0rS as Well
As Food Value In
sure the Popular
ity Of Different
Brands of FAM
Gus Reputation

October to December / and it is only
possible to manufacture when the
factory is built and run as it would
be in northern France. When the
conditions have been right, good
cheese has been obtained. At all
other times the experimental cheese
has been lost. Due TO the difficulty
and expense Of American production,
the imported product is practically
as low priced and usually more dis
tlnctive in flavor than the domestic
product.
Neufchatel cheese is we'll known
to most American households, and
although originally made in France,
there are many varieties to be had
in this country. 1t is made either
from whole or skim milk, curd!ed
with rennet. After a four weeks
ripening process it is rolled into
small blocks or rolls, wrapped in
tinfoil and marketed. For mixing
with pimentos for sandwich filling,
serving with salt waters, for salads
and for use with Boston brown
bread, Neufchatel is delicious, and,
lncidently, very inexpensive
cheese. With barbecue or heavy
jam it makes a dessert notable for
ease Of service and deliciousncss.
Sap Sage and Others
From Switzerland comes sap sago
cheese, which is suitable for graf
ing. The green color and unusual
flavor are due to the presence of
green clover, in the proportion of
one pound Of clover to four pounds
of cheese. This product is favor
;te for sandwiches of rye bread.
Cream cheese is often mixed with
butter or oil in the proportion of
five parts Of cheese to one Of the
fat. The mixture may be seasoned
with mustard or curry powder. Such
cheeses, seasoned. unseasoned, and
mixed with pimentos, chopped
olives, ETC., are on the market in
great variety, in small jars, tinfQil
rolls and boxes. These may be
easily prepared at home, using the
American cream cheese as foun-
dation and adding seasoning,
chopped olives, ETC., to taste. Such
mixtures make ideal sandwich fill
ers, salad aids and after-dinner
delicacies.
New-York tribune., 1922-02-05

spoonful of chopped parsley. Re-
heat to the boiling point and serve.
Mock Turtle Soup
Soak half calf's head for two
hours in cold water. Then boil
gently in three quarts of salted
New-York tribune., 1922-02-05
Meat in Soup Making

When fresh meat is used in soup
making the stock or foundation Of
the soup should be made the day be-
fore. This permits the cooling and
removing of the grease before COM
bining with the chopped vegetables.
A greasy soup is inexcusable, and
certainly not desirable.
A meaty soup bone can be bought
at most of the butchers for 25 or 80
cents This. for a family of four,
will give soups for two meals and
the meat may be removed and used
either for croquettcs las suggested
for Tuesdays luncheon) or convert
cd into pressed meat that may be
either sliced cold and served with a
spicy relish or used combined with
chopped olives, etc, as a sandwich
filling.
When putting either meat or
bones on to cook for soup cover with
cold water. add the required amount
of salt and let stand for an hour or
so before heating. Then heat very
slowly. so that the juices Of the meat
will be extracted. Rapid cooking at
q high temperature would cook the
outside of the meat first and the
Juices from the inside could not
easily escape.
Cream Soups
The majority Of cream soups
have a strained vegetable puree for
the basis, which is combined with a
thin cream sauce The addition Of
n little real cream is always great
improvement, but f this is not pos
sible be generous with butter when
thickening the sauce and also in
seasoning the vegetable.
Soup or bouillon for breakfast
may seem like an innovation to
those that have not tried it; but q
delicate bouillon with rice, or clam
broth with whipped cream is just
the thing to tone up the stomach on
New-York tribune., 1922-02-05
Roqucfort From Sleeps Milk

Rivaling the popularity of Cam
cmbert is hard rcnnet cheese,
Roquefort, made from the milk Of
sheep. One OF the most striking
characteristics Of this cheese is the
notified or marbled appearance, due
to the changes wrought by its ripen-
ing agent-a bacterium, yclept
pendulum. The manufacture has
been carried on in the southeastern
part Of France for at least two cen
turIes, but many limitations arc
made ~ other parts Of the world.
The natural caverns which exist in
large numbers in the vicinity of
Roquefort arc particularly suitable
for the ripening of this cheese. The
air clrculates very freely through
them, at temperature of 40 to Is
degrees. 1t is in these caves that
the cheese is salted, rubbed and al
lowed to rlpen to the degree desired.
Like the Camembert, this cheese
is dinner favorite. Mixed with
cream, Worcestershire and paprika
for spreading on crackers or stuff
ting celery it is difficult to rival,
New-York tribune., 1922-02-05
Nutritious Hopping.
John From Nassau
By Helen Van Gelder

IT is from Nassau, blessed isle Of
sunshine and blue sky, that We
learn how to make a dish which
bears the alluring name of Hop
ping-John" or "Hop-In-John." You
will not find it at the Nassau Hotel
tables, but the natives will tell you
how to prepare it, and, in addition
to being highly nutritious, it has the
cardinal virtue of being quite insz-
pensive.
In Nassau they use 'cowpeas" o.
''black-eyed beans" as the chief IN
gredient, but as these are difficult 10
obtain in the Northern markets, len-
tils will do-the very same kind Of
Egyptian lentils for which Essu
paid such a high price. These mus
be soaked over night, so you really
have to begin this dish the night De-
fore, unless you want to use cailn'a
lentils, which is allowable IN an
emergency, but the fact that sa'
dried ones are better for the pa''
pose must be insisted upon. l"'
is the recipe in tabulated loi"'
easier to read, but not nearly +"
chatty:
Hopping-John
Three slices Of bacon. cut IN o''''
one onion, chopped fine; one euPiu'
tomatoes, aft r stewirg down; ci,
half teaspoonful sugar, two cupia,.
.entils. after soaking until soft; saw
and pepper and paprika, one cupiu'
of boiled rice. (Green or red pr
pers or pimentoes may be addeu' -
are not found in the original
Fry the bacon until the o''e
slightly Drowned (do not let 'ns. l
burn); add the onion, tomatoes -.
lentils and let cook slowly until INV
oughly blended and the len'n'
thoroughly done. Then add inc ~
which has been boiled ssps'"s :.
and serve very hot. It must NV
too thick and it must not DC VET -,
This may be kept and served sss sor
luncheon or for supper. With . s'. ~
and cheese it can constitute =" iii.
tire meal. Besides, the chilole" ,.r.
eat it on account of the name s;s :ss.
say it over and ses-"H0pp'@
john" ---.--s S.
New-York tribune., 1922-02-05
Famed Par1nesan

Parmesan cheese is hard, dry
cheese made from skinned milk. 1t
IS ideal for grating and adding to
soup as havoring. 1t is popular
with discriminating chefs and house
keepers for serving with spaghetti
and macaroni in the Italian fashion
highly seasoned tomato sauce, per
fcctly cooked spaghetti and a bowl
New-York tribune., 1922-02-05
Tricks and Turns of the Tailor's Art Make
Many Problems Clear for the Home Dressmaker

be leased" along on the straight
edge, neither puckered nor stretched,
but just Joined comfortably. Turn
the basted seam up at times to in
spect the right side and see that
the two edges are joining smoothly
and even.
Where only a few inches need do
ing over, frequent examinations
will thus save pulling out the who,,
seam when you are done. To insure
against pulling out the stitching in
mistake for the basting threads, US
a contrasting color thread for bast
ing, while on black. etc.
New-York tribune., 1922-02-05
Importance of Pressing

One of the tailor's secrets is much
pressing. Keep a hot iron at hand
and press each seam as soon as it
is sewed. There is a knack in press
ing, as too hot an iron will scorch
and ruin woolen goods, and the
seam must not be soaking wet. Dip
your finger in a cup of water and
New-York tribune., 1922-02-05

joys we'll deserved popularity as
an after dinner cheese. Served with
saltlncs and coffee it is delicious.
New-York tribune., 1922-02-05

Monday
BREAKFAST
Grapefruit
Clam Bouillon with Pimento Cream
Broiled Bacon Toast Coffee
LUNCHEON
Washington Chowdcr Crackers
Banana Ball Salad Finger Rolls
DINNER
Emergency Juliennc Soup
Boned Fillets of Haddock Spinach
Celery flashed Drowned Potatoes
Orange SOuffle
New-York tribune., 1922-01-29

vance" steadily as they must alwavs .dr.no.
"'S'' uc'Haho exceeds supply. In the five ve.rs
r'SNco'hs lhe organization Of the ussor;at;o,
'"' average production vas 10000 toms rb;x
''ouucVlon usually left unsold 10000 tons
Normal production to-day exceeds o0o ooo
IONS. But neither 1920 nor 1921 1etnrned =
"otlnal CROP Frost and ali earlv Intense Laa,
wave thinned out the 1920 returns to IN 600
Ions, while the 1921 return fell ~ 1Ao non
'o'S as result Of two killing frosts in Anr;,
For the first time since its organization III.
company mad raisins on hand when 1897 do-
AVeres began. The 1920 price had been fixed
az 10 cents a pound, the highest price Of
'aislh history. 1t was justified BY market
c'na'''ons at the time it was named and hv tho
rush Of orders that followed.
but when The buyers strike" arrival :,
Dcccmcer cancellations came rushine in with
such volume that the whole industry s+ood
s''l Tor weeks. In spite Of greater adyerti.inr
ana sales effort the association was conpe,]ed
10 carry $4,000 tons through the summer.
oh August last year the price was cut to
AL average of Sia cents. Buying began st
once and by September is, when the first 1921
uel'Verics were ready, the hold-oyer had baer
reduceo from $1,000 to 5000 tons.
The nickel package, the most recent davel-
0pmcnt IN ralsn marketing, was tried ont in
an experimental way in the spring Of 1921.
Onc carload was packed. Results wer. a.
I"oa'p' and gratifying that Immediately twen-
eS-l''e carloads were packed and then twenty
1--WE more and then demands began to increase
so rapidly that the Thompson seedlex. u,.a
IN inc lttlc cartons, were exhausted s.vrr.l
weeks before any OF the 1921 crop was av.;1s.
BILE. '"''"-
10 furnish you with your daily allov.nc.
New-York tribune., 1922-01-29

PICKED grapes are laid upon wooden or mana,
trays between The rows OF v;nes owl .-lS. r.fs,
10 the sun for about ten davs Tho,,
one-nslf cured. Another tray is Dlscod o,.ss
'"e"l as cover and the partly made rs;,;3s
are turned upside down, the first trav he:rr
removed This exposes the uncnrcd .;ao -.
the grapes to the sun, and in another Tow 10,
they have become raisns. ''
Now Mr. Peanut, you Sc. you are ar.;ns, >
': .as".' % come largely from the Old Do
'l''o"' But Virginia, doing her best. cannot
1e''Sei 'he peanuts demanded. Annualv ws
,,' ~ se'o 10 China for tkem Put down
,oioy, Virginia gives US yearly 10000 ono
oe,NeS' we get loo,o00000 bushels of pea
nuts year from the Orient.
AhanSs to Americas appetite for ra;s;,x
FRESNO County has built, within vear +,,a,r.
new churches, S1,o00,ooo high school, r...
oTahch postofSice-not a main postof,cs-co.+
ing Soo'o00, aud eight new elementary school.
ihe city was built on power s;tc in ths
S'orsas that will supply water (vitbont
synufe) tor the population Of 100 900 1h;c,
~ IS believed, the city will have bv 1890
rresno c1ty's population at present is 60 noo
among the new towns that have sprunc nm 8,
inc district is Bioa. The letters foro;,o. w.
name OF this town represent the Bible insti-
tuSe OF Los Angeles. This institution has
developed a section formerly given to cattle
a"o "here steers grazed vines ara snr,nt
ing now. spAoS'-
":l'e G''fen, president Of the organization
''s' ' mas round that the great American popu-
lace likes It's raisins raw, is so sure the con-
'oc''onea grape viii win its war with tho pes
nue 'hae ne has set out just 10000 acres in
INC vines that fill the little packets that hxv.
broken al sales records noted in recent year,.
New-York tribune., 1922-01-29
HOW THE RAlSIN WAS MADE TO pAY

ers, who had not entered into contract with
them, scoffed
But the directors played good poker. They
i1xed prices and sat tight. The trade con-
tlnued to laugh. But after the trade had
laughed for few months it suddenly ava11-
ened to the fact that if it wanted raisins it
would have to buy them from the growers
company and pay the established prices. And
ralslns suddenly began to move The grow
efs obtained in the first season Of their asso-
c4as!ons existence price that nctted them a
pFoht-o.46 cents pound to be exact.
"hen the season business had been cleared
every note had been redeemed and q profit had
been made above the contract price sufficient
70 pay tho growers additional s. ton
Inc giving OF notes to the growers and their
prompt redemption, an emergency stem that
was regarded generally as extremely haz-
afuous' operated as genuine blessing. T.
gave the growers unbounded confidence in the
organization. Since that time the rivinr of
notes has become CUSTOM many growers in
sisting upon notes rather than cash tho VOL
ume Of note business being approximately
$2,ooo,0oo annually.
having made successful start, thu organ-
'1at'on began to purchase and then to build +.
own packing houses. 1t found means of ~.
cresslng consumption. An appropriation Of
*loo'ooo tinidly WAS made for ADVERTISING rur-
poses (ln 1921 sl,5ooooo WAS the advert;s;n,,
aotment) The response was slow. but whom
~ oid come 1t came with rush. The dcn,and
1or rais'ns began to grow Bakers m.do
ras'n bread and consumers began to ask for
rais'ns. Housewives read recipes that could
oc made part Of every day menus. RaiSjn,
became Kitchen staple, instead Of ? holiday,
sweetnlext.
The on-hand crop disappeared, Prices aa.
New-York tribune., 1922-01-29
Continued from page thrss)

rarted with Independent packers and they
succeeded in leasing one big plant to be oper-
ated by the organization.
by this time the crop was coming on The
ASSOCIATION had contracted TO pay something
IKE S4,0OO.0O0 and it had only $3OO.OOO IN
cash. The banks, uncertain Of the efforts
success, would not cash the growers notes.
The organization had no borrowing power at
'hat time, although later it did manage to
borrow ] z cents pound on warehouse re-
cepts for raisins that had been delivered.
When the growers demanded their money
'Aey were asked to accept notes The pres
emu president OF the association, Wylie NJ
Hnlh, at ,has time merely director and the
only member Of the board who was in the
raisln growing business exclusively. personal
~ went behind a counter and for three week.
pleaded with his fellow growers to take not.x
Occasionally note for ninety days would h.
accepted Many notes were for thirty dave
others for ten days. and innumerable notes
were Tor one day only. The infant companv
was lighting for life. and delay of single dav
was OF importance. Many growers who took
one-day notes went to the hanks and found Il
was impossible to raise money on them. Th.v
often returned to the associations Office. m.
very same day and called for their money.
Some got it.
Even the directors never understood how
they kept breath in the organization durnr
those days. They found themselves v;th
threc-quarters Of the raein crop on their
hands and with more than 100000 IN not.,
that had TO be met. They were ready now
fo~ their frs selling campaign.
The trade laughed The independent pack.