davidaulloa/AmericanStories huggingface dataset:
Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-09-30
Bricklayer Is Found
Unconscious; Believe
Fall Induced Illness
Special to The Tribune.

bptNIdI TO IHV AIIUUHt.
Butte, Sept. 29.-James Hordy, a
bricklayer, was found unconscious on
the ground near the Butte Floral COM
pany, where he had been working, late
Thursday afternoon. He was removed
to a local hospital. where it was discov-
cred he was suffering from cerebral
hemorrhage, believed to have been sus-
tanned in a fall while Mt work. Little
hope is held out for his recovery.
Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-09-30
RED CROSS SEEKS MEN

Harry Dollarhide and Leonard Lip
iniski are requested to communicate
with the Red Cross, it was announced
Friday by Mrs Harriet f.. Carrier,
executive secretary of the Cascade
chapter.
Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-09-30

Prior to the war Germany's popula-
ton was increasing at the rate of about
100000 a year.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Rye Bread, Cheese, Sordines and
Cold Drinks of Timely
and Peculiar Interest

damp cloth, pot of prepared mus
tard, box of sardines and a BOTTLE
or two. Pickles or fresh cucunhers
add the final zest. With this nrov.
ender each man can make his avn
menu according to his dearest wish
or preconceived notion. And. bv the
way, new idea is to eat Swiss
cheese with salt, instead of mustard
1t brings out the distinctive flavor
clearly, while mustard masks t. q
little.
Or the sandwiches can be CON-
pletely made at horne-some with
thin slices of cheese, with hint of
mustard on them; some with the
sardines which have been mashed IN
the sauce, and some with boiled
pink ham. Lettuce included in the
sandwiches improves both looks and
taste' but must be added Just be-.
lore serving. Limp lettuce wins no
praise.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
DO You KnOeu the Difference
Between SaUeet and Sour Rive?

THE four breads vary in their
favors from a very distinctive
rye with caraway seeds that is remi-
niscent of pickles and Dutch suppers
to lightly favored product that
just barely suggests rye.
The Ward Romany and Shuts
Sour Rye have this stronger flavor,
which is known as "sour rye" They
both have dark crust and crumb,
and the latter has whole carawav
seeds. The Sweet and Daisy Rye are
much milder in flavor, with lighter
crust and crumb and no caraway
seeds apparent. (They are some
times added finely ground for flavor
There are several reasons why
these two types of rye are so diff
ferent in color and flavor, though
they analyze about the same and
differ but little as to nutriMve value.
The dark loaf has usually about 10
per cent more rye in it than the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

ready-to-use food for last minute
emergencies. However, when the
recipe necessitates removing the
bones and skin several extra min
utes must be allowed for the time of
preparation, minutes which are
grudgingly given to this fussy piece
of work. This is where the homeless
and skinless sardines have their
place, and a can or two on the
pantry shelf will simplify those last
moments.
The sardines approved this week
are we'll packed in olive oil in half
pieces and are of a delicate flavor,
which is not unpleasantly insistent.
Those who find sardines usually too
"fishy" in flavor will welcome this
more delicate pack.
The nutritive value is high, %
per cent protein and IA per cent fat,
apart from the olive oil in which
they are packed. Like all products
which are packed in a good oil, these
sardines are somewhat expensive, 35
to 40 cents for TX ounces, and added
to this is the cost of the extra prepa-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

fruit juices, especially orange, lemon,
grape and loganberry, with pine
apple shredded or diced. Cold tea
used as a base for fruit punches
gives a good body and an inter
esting flavor. The ginger ale is
added last so as not to lose the
sparkle.
These combination beverages can
be served with clipped ice in tall
glasses garnished with mint leaves
or in punch bowl over a block of
ice, with possibly sugared berries or
shredded pineapple. The secret Of
making good fruit drinks lies in
blending several juices and letting
them stand to get richness and
melloWness. At the same time one
flavor may predominant, being as
it were the keynote of the mixture.
Personally, We think that just
ginger ale and orange juice is
most cooling, righteous beverage,
full Of vitamines and pleasure. and
tasting better than many an illegal
one.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

ring or additional disks may be pur.
chased.
Not only when the jelly is first
made do these lids prove time saver
and an excellent way to seal jelly,
but later, when a glass is opened for
table use and only part of the con-
tents is removed, the lid may be re-
placed and will hold just as firmly as
ever.
These glasses and their safe
covers also make convenient contain
ers for small quantities of food
which you may want to keep covered
in the ice-box. No odors will pene-
trate such cover, and if the glass is
upset the cover remains firmly in
place.
Their cost, per dozen, is but few
cents more than ordinary glasses
with ordinary lids--a boon indeed
for the woman who prepares large
quantities Of jelly and a decided con-
vcnience for the housekeeper who
puts up q glass a day" IF. R. B.
The Atlas Jelly Glass with Du.
pick Seals.
Made by the Hazel-Atlas Glas.
Company, Inc, Wheeling, w. Va.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Keep the Juice in the Pie,
It's No Good in the Ouet,
fhoto By Curtis.

edge. The value of this extension
is that it prevents any juices rising
up and o'erleaping it.
The bottom crust is fitted into the
pan in the usual way and built up
to the perpendicular edge. The top
crust is applied in the time-hon-
ored manner-pricked down with a
fork-and leaving the outstanding
extension free to serve as a conven-
lent grip when removing the pan
this non-spill kind.
The tin plates are sold for very
few cents each and the aluminium
ones for little more-so reasonable
that even if you have plenty Of pie
pans you can afford one or two Of
these non-spill kind.-F. r. B.
Juice Retaining Pie Plates.
Made by the Juice Retaining Pie
Plate Company, l45 East Twenty
third Street, New York City.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

sonings mixed together. then the
cream and cheese. Bring to a boil
slowly so that the cheese will be
perfectly melted. Add the sardines
and tabasco sauce. When hot add
the eggs, which have been beaten
slightly, and cook over slow fire
until the mixture is thick.
Serve Immediately on hot toast
preferably of whole wheat bread.
If the mixture is cooked too long it
will separate, as such egg mixtures
always do.
sardines With Caper Sauce
IA cups water, q teaspoonful
boiling salt
tablespoonfuls 4 teaspoonful
butter paprika
tablespoonful 2 tablespoonfuls
-four capers.
6 halves of sardines
Melt the butter, add the -four, and
when bubbling add the water in one
fourth cupful portions, stirring
constantly until the sauce is thick
and smooth. Add the seasonings
and sardines cut into quarters.
When hot, serve on toast, or on
dry boiled rice.
A Scotch Brew
Genuine old Scotch Brew, prohi-
bltion style, proved delightful
surprise, having a deceptively real
stuff taste not unlike ale. Our
first experience with it to supple
ment Welsh rarebit was SO salts
factory that it was considered the
inevitable beverage to round out
the rye bread and cheese supper. To
get the best effect serve it cold, but
not chilled, and do not keep it di-
rectly on the ice.
&C. O. S." is made in this coun-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

sweet" rye, and also heavier,
darker rye -four is used. Further
more, the winter loaf is kept in the
cold in the process of making and
not allowed to ferment, while the
sour rye is made from a sour or
fermented rye, which is added to the
sponge, to which in turn the dark,
heavy rye -four is added.
Some like it with caraway seeds
and some without. But it is worth
while to know these differences so
that you can intelligently go after
your favorite blend, be it Romany
Rye without or Shuts sour with.
The latter was the "Dutchiest" of
the four, with very characteristic
flavor, while the sweet, light Daisy
brand made by Ward would stand
at the other end of the line for deli
cacy. It is ali a matter of taste. But
for I cents you get an excellent loaf
that cuts easily and thinly for sand
witches, and is obviously created for
the special purpose of accompany
ing cheese, sausage and ham as no
white leaf can
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
SEASON of June-ripe berries and
luscious pies!

luscious pies.
"And sticky ovens, too" murmurs
the pessimist. But sticky ovens
from berry or any other kind of
juicy fruit pies are easily avoided
if you are bit choicy in your selec-
ton of pie plates. A new juice-re
tanning pan has proved to the Insti-
tute domestic scientist that it lives
up to its name. Two sizes, nine
inches and ten inches in diameter,
respectively, in both tin and alumni,
mum, are made in these nonspill pie
tins. The ten-inch size was used in
the Institute when a juicy rhubarb
pie was made and not one drop Of
juice escaped!
These juice retaining pans differ
from ordinary pans in that they
have a three-eighth-inch perpendicu-
lar extension above the usual fared
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

left the container is sealed tight. To
prove that the covers made a her
metical seal, one glass wa filled with
boiling water and heated to drive out
the air. 1t was then sealed and left
overnight, inverted. On opening, sue
ton proved that vacuum had been
held-that is, no air had entered.
When rhubarb marmalade was
placed in the glasses one was filled
so full that it touched the lid. This
was done to determine whether or
not the paper disks would impart
flavor to the glasses contents. After
the marmalade had stood for two
weeks no foreign taste could be de-
tected.
Strawberry jelly put into one of
these glasses and sealed while hot
kept in perfect condition. When the
glass was opened after two weeks
the jelly had made a seal with the
paper in the top of the lid and had
pulled this down so that there was
no space between jelly and cover.
This lessons any danger Of mold.
When the disk in the top Of the lid
has been marred the glass may still
be used by substituting rubber SAY
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

three times daily for apple pie and
cheese"
These two products can be de-
pended on to act as hot weather
meats. furnishing a good share of
the necessary protein and fat. They
demand nothing in the way of
cooking-only q little thought in
building the rest of the menu so as
to balance the concentration of the
cheese by more bulky fruits and
vegetables.
Big Tomato Sardines
Sardines as luxury for special
occasions are we'll established. Now
cord = the larger sized fish from the
Paci Coast packed in fifteen
ounce> rs which serve as a main
course. Partly because they are
nj expo $sive olive oil, the can
no! eight fish retails for about
so Ia very good value.
\ The are meaty and of a good
avor, without the heavy sar-
ne tastNAand the tomato sauce is
Will seasoned. On analysis we find
ov4r 70 per cent protein and II per
cent fat, so this can replace meat
as does fresh fish. One advantage
Is that they are at hand during the
hot weather for immediate use with
little or no cooking or odor.
Boned and Skinned
Sardines are always considered a
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
.. lime Le,eis Pierce, Director, and
Bertha N. Baid~in, Tribune
Institute


nth rye bread, cheese and
M sardines in the pantry and
w ginger ale or prohibition
,.., an the ice. an impromptu sup
~, is ready TOR after-the-movies,
4, sunday-mgnt guests and for any
tim. that the thermometer hits the
bigh points and the appetite the low
,,.s For out~of-doors picnics via
rno.or or boat or streetcar this COM
h;n.tion is equally good for the
luncheon basket.
For the evening buffet supper
x.re thin rye bread and butter
sandwiches, small platter Of thin
Dies Of cheese garnished with pars-
In or cress, q pot Of prepared mus
tcd and possibly a dish Of spiced
yhsrilns or mixed pickles. Have
tbe drinks well chilled and a bowl
n cracked ice at hand for those who
dsmand the tinkle. Nothing deli
sts In the way Of china or linen
hlongs to this supper; rather the
Ssyier colored ware and coarser
linens. r 81 =,
A Hot-Wenthcr Repast
Perhaps the Whit of rye bread
does it, but at any rate this supper
suggests cool, foaming drinks and
spicy Iands to the tired business
man. A platter with slices of cheese
al one end, balanced by sardines or
cold meat-ham by preference-at
the other. takes the place Of a hot
roast. Or the sardines are served
separately on crisp lettuce leaves
with the tomato sauce. If possible
tie whole loaf Of bread graces the
feast, being cut as needed and eaten
with sweet (unsalted) butter. A dish
Of crisp red radishes and tiny seal
lions makes a fitting salad for this
combination. A sugary cinnamon
bun or frosted cake will blend we'll
with the chilled beverage and COM
plete this rather Bohemian meal.
II a more orthodox menu is pre-
ferred the sardines can be heated in
the sauce in a covered baking dish,
then broiled for a moment and
s.rvec as the main dish with rye
bread and sweet butter. A generous
lssmes salad with nustardy French
dressing and the cheese follows.
Dutch apple cake is served with
black coffee for dessert. The addi-
ton Of buttered, seasoned rice or
macaroni to the first course makes a
more substantial meal.
A Picnic Luncheon
The picnic hamper carries a pile
o. rye bread and butter sandwiches,
sliced cheese, lettuce wrapped in a
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
An Air-Tight Seal With Quarter
Turn of the Wrist and No Paraffin

DD you ever see an old-fashioned
cellar with hanging shelf and
row after row of canned fruit, jam
pots and jelly glasses, covered with
squares Of muslin tied in place with
COTTON cord? That's the way our
s'andmothers put up" their jelly,
OF else they used glazed paper covers
oho Sucked" them down with white
u egg, to keep the air out.
Inc jelly making then was only
talf the work, for after it cooled the
slasses had to be covered with mus
n squares or paper, or in some
slses with tin lids and sealing wax.
.uch laborious hand work was par
-s'ly eliminated when women began
70 use melted parafin, but an easier
.'a quicker way yet is provided by a
-" self-sealing lidAthe Duplex
sa'' as applied to the Atlas jelly
iasses.
A Snug Top
1nese glasses have a tor that not
Ivy hts tightly but is adjusted to
t"'oghtness with one movements
uaF'er turn of the wrist. II comes
win the same easy motion. No
s""s wax or paraffin is required,
g. special seal top by itself making
~ glass alright and water-tight.
.aese glasses are made in both
nna'snt-sided and curved models.
,.s Tug 'he top edge of the glass are
wv, ,'.s rounded r. lobes, over which the
-. "s designed covers fit. These
s.. =. made Of good quality of tin,
s, peo out to have the furled edges
n, SO*h over the top of the glasses
t,,.s qoarter of an inch. Four laps
d. sa y, under fit over the lobes on
ss. slasS and hold the cover in
b... 'ae The cover there is card.
o,a ~ oisk next to the tin and Sec
l Ia, protective disk of paper which
no,s zen : treated to give it water
~ Ar and Odor Test.
d.. 80 'ae cover is placed oyer a
given q one-inch turn to the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Easily Handled

The metal clips fit under the edge
of the bottom Of the pans and are
then sprung over the top. The tins
need no greasing, since the finish is
very smooth and the removable sides
permit the cake to be lifted out very
easily; after standing inverted to
cool. just push off the springs (three
on each round TIM, run a spatula
around the edge and lift the rim off.
Both butter cakes and an angel cake
baked in the Institute were evenly
Drowned and came out of the pans
smoothly and easily.
Their sturdy structure indicates a
very long life for them, and their
popularity "for three generations, +"
according to the manufacturers
claims, seems entirely probable.
Modern improvements in the finish
Of the metal, ease of handling the
clamps and general style Of the
pans will make as much of an ap-
peal to housekeepers to-day as the
first of the Misses Lisk's models ap-
pealed to the inventive ladies' con-
temporaries.
The square set or round one is
moderately priced.-F. R. B.
The Missea Iiak's Iunrev.I r.L.
Tins.
Made by the Judd & Leland Manu-.
featuring Company, Clifton Springs
New York.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
The Plan of Work

THESE products have been subjected to chemi
cal test and shown to be of excellent quality
and free from adulterstion. Cooking tests in the
Institute Laboratory have been made to determine
their edibility and adaptation special uses
The results obtained are reported in part on tb.
page, and any further information desired may be
obtained by apple ton to the Institute
Anne Le,ois Pierce, Director Tribune Institute
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
American Foods and Drinks
With ForeignNames andFlauors

IMPORTED Swiss cheese rose
l. during the war to an exorbitant
price, which increased the interest
in our domestic products.
The domestic Swiss cheese listed
to-day has a different flavor and
texture from the foreign make, but
1t IS characteristic in taste, though
lacking in the holes. One great
point is the lower price-a differ
zee Of 20 cents at least is noted
in fssar Of the domestic, the Kraft
selling fcN~ebout 60 cents a pound
in New York. &his cheese analyses
about 20 per cent of butter fat
Qess rich than the American) and
nearly % per cent protein. The
testing of these ss&aples by taste
was a pleasant ever in the Insti-
tute, taking on natul ily thA khar-
acter Of picnic. ~
The American V1riety y
The American full creAa chees
is full" indeed teving &.5 per-
cent of butter fat and rs per cent
of protein. It is besa eaten as is,
not used for cooking, Vince it has
been thoroughly pasteACized and
will not melt. For Sandwiches and
as an accessory to salads and to our
national dessert-apple pitt is
pre-eminently suitable. WNh hot
green apple pie, which will be in
season in few weeks, one can
echo Riley's refrain "I thank God
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Whisper! or Straw
berry Lovers Only

TO they love strawberries in
~ your farily' Do they love
them in every possible :orm' And
do they think you re the most Won
derful woman in the world because
you make SO many tempting straw
berry delicacies for then' II you
want 20 go your own reputation
one better, try this luscious Straw
berry Bavarian Cream:
\ envelope 'Knox Sparkling Gelstine
4 cup eoid water / tablespoonful
cup strawberry lemon juice
juice and pulp i cup sugar
II, cups heavy cream beaten until stih
Few grains salt
Makes SIX individual servinEa
Soak ge,a.:ne In cold waite, Ave min
ute6; dissolve by stanc:ng cup contain
Ing mixture in rot water. Strain INTO
strawberry juice mixed with lemon
Juice. Acc sugar and snlt: when sugar
is dissolved. set bowl containing mix
turc in pan Of ice water; sti. until
mixture beginsto th!cken; then lid In
cream Turn into wet mold lined with
strawberries cut IN halves, and chill.
Garnish with fruit. strawberries end
leaves. A delicious cream may also be
made with canned strawberries.
'Knor Sparkling Geiasfse is s>ees6sd
because Of exceptional psrit,.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Drinks That Fizz and Fish
That Satisfy Make Summer
Entertaining Easy

try by the formula of an old Scotch
house. It is true malt beverage,
heavily charged with carbon dioxide
to get the all important fizz, and
contains less than one-half Of l per
cent alcohol. By actual mating (as
the analysis proves) the beverage
retains the old-time flavor, while
patriotically keeping within the legal
standards for alcohol.
Ginger Ale and Ginger Drinks
Ginger ale is another candidate
for place of honor at such COLA
tions. The Institute has several
brands on it's approved list-Beecn-
nut, Clicquot, French Valley, Har-
ward, Mayfower and S. & S., and
will be adding others in due time.
Ginger Ale is a favorite prohibition
drink, combining a sparkle and bite
that is refreshing in itself, and also
adds nightly to fruit beverages and
punches.
To make these add ginger ale to
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
After a cake has been baked the

After a cake has been baked the
pan may be inverted and allowed to
stand for cooling on the 5s-inch
projections of the metal clips.
The measuring cup included in
the set is of the graduated type,
with the quarters marked-it does
not hold full half pint (three tea
spoonfuls short).
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
- Tested Goods CHE Qrfbt1me Dt1$tftute 7sstea 70o,
mpr0mptu Suppers and Pcncs Find Food for nsnirai(
tR I'm | :f7th:hv;
The Foods Tested

The Foods Tested
Shuts Bread Co., 81 Court ST., Brooklyn.
Sour Rye Loaf
49, Sweet Rye Loaf
Ward Baking Co., N Y. C..
Romany Rye
Daley Rye
' J. L. Kraft & Bros. Co., 4o2 Rush ST., Chi
cago; $40 Greenwich ST., NJ Y. G.
Kraft (Elkhorn) American Full Cream Loaf
Kraft (Elkhorn) Swiss Cheese Loaf
r. r. Booth Co., 40 Market ST., San
Francisco, Cal.
Crescent Brand California Sardine. in
Tomato Sauce
Roneless and Skness Sardines
S. Liebnann's Sons, Inc, N YC.
Genuine Old Scotch Brew
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

ration. Their quality and the con-
venience of having them prepared
for use will offset this additional ex-
pense.
While their chief role is in the
made dish, where it is necessary to
have the fish freed from the skin
and bone, they can serve whenever
sardines are to be used. Heated over
or under the electric grill and put
on toast with lemon juice as
canape, they are the last word in
ease Of service.
The two following recipes make
delicious Sunday night suppers as
we'll as luncheons, especially when
cooked on the table in a chatting
dish:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Unusual and Practical

The unusual features Of the tins
are the removable rims az inches
deep and the metal spring clips
which hold the rim and bottom firm
ly together when the cake is poured
in while baking and which serve as a
cooling rack when the cake is done !;
no grease is needed to prevent
sticking.
The layer cake tins are 8ls inches
in diameter, and the angel cake pan
has a center cone graduated in size
from 1h inches at the top to IN
inches at the bottom. The sides of
this pan are 31s inches high, and
as the diameter is the same as that
of the layer cake pans it may be
clamped over layer bottom and a
pound cake tin result. Just inside
the rolled edge of the pan bottoms
/ is a groove into which the rims fit
snugly.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

Tested and endorsed by The Trib-
u12e Instituted
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
The Modern Way Removes
The Tin From, the Cake
Photo BY Curtis.

Photo By Curtis
1T complete pnn-boon,
ard in the being cooling from flat
bottom.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02

AS a change from the inevitable
banana carry a whole pineapple, and
at the proper minute slice it with a
sharp knife. Cut the slices into pie
shaped slivers and, dipping the
points into sugar, eat them to the
rind. This method makes the carry-
ing and preparing of the fruit a
simple matter.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1922-07-02
Sardine Rabbit

Snrdine Rabbit
cup sardines eggs
mashed 0ightly u teaspoonful salt
packed, about s. l teaspoonful dry
/ cupful cream or mustard
milk Is teaspo nful
ia b espoonful paprika Cor
butter more)
II cupful grated 4 to drops Ia
cheese basco sauce
Melt the butter, add the dry sea-