davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-04-02

frosting. Vanilla ice cream and
plstachio icing are very good.
In preparing the shirred eggs
with Drowned butter and mushrooms,
place the eggs in buttered baking
dishes, season and bake in the usual
way. When almost set pour over
each two tablespoonfuls of the fol
lowing mixture; Brown slightly four
tablespoonfuls of butter, and in it
sautc half cupful Of peeled mush-
room caps, cut in small pieces. Dust
with salt and paprika, add tea
spoonful Of kitchen bouquet and
half teaspoonful Of mushroom
catsup.
The prices Of the dinners include
the service for six persons, ample
New-York tribune., 1922-04-02
Spring Delicacies Hold the Place OF Honor in Easter Me,
Lamb, YoungChickens, CrispSalads,
Fruits and Fresh Vegetables Are
Fittingly Chosenfor the Season

four pieces. Roasting chickens are
also slightly cheaper than the broil
ers.
In purchasing the Jumbo SQUADS
FOR the third dinner menu allow
half bird for each service. Divide
the squads down the back, brush
over with melted bacon fat and dust
with salt. Brown over in the oven
and then cook more slowly, basting
frequently until cooked. Transfer
to creased pan, pipe around the
edge a border of creamy mashed
potato and brush the potato over
with beaten egg. Run under the
broiler until the border is we'll
Drowned and garnish with cress and
mounds of canned peas, reheated
with little cream and butter.
The roast filet of veal for the
fourth dinner is a solid piece from
the leg, weighing about five pounds.
Have the bone removed and fill with
a savory oyster dressing. Tie up
and roast as you would a small,
young turkey. This tastes very much
like turkey, and especially like boned
turkey. 1t is also good when sliced
cold and furnishes very attractive
service, each cut showing a layer Of
the dressing, surrounded by the
white meat.
New-York tribune., 1922-04-02
Oyster Short Cakes

A very good substitute ios :
popular oyster patties for the ~
pany luncheon is all oyster Shs.
cake, or rather shortcakes, lo' :
individual ones are better TO ss''
Make a -::-A baking powder Oi''
dough and roll out very tnia'
in circles the required si7a "
and spread with melted hu1sef =
cover with the other halves. PAM
a very hot oven. Split and pour :,
them half of the cres med oyss
then put together ana pour
them the rest of the oysters. g
very hot. !. /
Very few people realize WIZ.
delicacy little yellow oyster en
are when properly cooked. 10 :. !
them wash well, drain. rolf ~ :.
and fry in deep fat. Dram agaD j;
brown paper, and serve with s a
sauce. Some cooks put them 10 n |.
after the flour, then roll issu
very fine breadcrumbs before -
New-York tribune., 1922-04-02
pistachio Bisuue

Beat the whites and yolks Of three
eggs separately, then fold them to-
gether. Cook to the soft ball stage
one-half cupful each of sugar and
water (without stirring), add it to
the eggs, and whip constantly until
cold. Blend with one and q half cup
fuls Of crushed macaroon crumbs,
two cupfuls Of chilled, double cream,
whipped solid, a quarter of tea
spoonful of salt, half teaspoonful
New-York tribune., 1922-04-02

a few on each slice Of buttored toast.
Foaeh tie cgss in saltad wate1,
and pat on top Of the asparagus
Ups.
Cover with Hollandaisc sauce
made rs follows;
Beet ono-half cupGul Of butter to
a croam.
Ada eha yo.fs Of four eggs, one
at une. and cae tablespoonful of
Iomon Juice, with salt and paprika
t. taste.
Ada oaa-ha)f cppfaI of boiling
water and cook o@,er hot water until
smooth and thick.
Pour over the eggs and serve
very hot, garnished with parsley.
Savory Fggs
. tablcspoonfuls c hard boiled
butter eres
: ta6lespooafuIs 2 teaspoonfuls
Hour anchovy paste
2 cupfuIs Of
milk or cream
Put the butter and flour into the
chafng dish and mix thoroughly, add
New-York tribune., 1922-04-02

portions being allowed for. The
breakfasts are planned for four and
the suppers or lunchcons for six.
Two strawberry desserts have
been included, one an old-1asaj5nc
strawberry shor5cake, with its
pitchers of crushed swcctencd fruit
and thick, chilled cream, and Tie
other fresh strawberry tarts that
are never 50 good as wien ea.vcd
with rich frozen custard. Both
are Southern delicacies ara reacra1-
'y appear on the Easter table f,r
the first time Of the season.
So many spring flowers are in
bloom for Easter that it seems al
most sunerhuous to mention that
the Easter table should be Say wita
them. But whatever YOU solec. tuck
in with the da0odns, tulips
hyacinths or narcisai a fe1 Hzzy
pussy willows, which are the first
harblngcrs of spring
New-York tribune., 1922-04-02

each Of sweet almonds and van,r,
extract and half cupful Of t,n.l,
chopped pistachio nuts. Color deIi,
cate green with green colorinp no.
ter and pour into small futed psn.,
cases. Pack in a lard pail Wit,
parafine paper between the lav.r,
and seal the pail water-tignt, Bnr,
in ice and rock salt for four bor,.
Minced nuts or macaroon crnr,,.
may be busted over the biscu. u 4.
sired, before serving.
New-York tribune., 1922-04-02
BY Merry Louise

WHEN the spring days come a
feeling Of ennui comes to
almost every one. We are all tired
Of the things which winter made
welcome. We long for new clothes
and new hats, fresh chintzes and
crispy curtains, and last, but not
least, we crave new things for the
table.
When we have said eoodby to
sausages and to all the delicious
pork products, and relish no longer
the hearty meat dishes which the
cold, bracing days made so appet1z-
ing, we turn to eggs and fish to give
US the lighter luncheon which Is
beth satisfying and healthful.
have tried alternating the two,
varied with necessary made-overs
occasionally, and have found the
following good dishes most accept
able in my own households:
halIbut q la ROuen
! pound halibut A small bay leaf
teak Three peppercorns
Half small Salt and pepper
carrot ! pint cheese
E-is- small onfcn sauce
Cook the halibut steak twenty
FIVE minutes in boiling, salted water,
to which is added half a carrot
sliced, half an onion and three pep
percorns and the bay leaf.
While still hot separate into
large pieces about the size of an egg
and lay in a shallow buttered bak-
ing dish.
Cover with a cheese sauce made
by melting two large tablespoonful
Of butter in saucepan, to which is
added two heaplng tablespoonfuls
Of flour, two cupfuls of milk heated
in the double boiler, one whole
snaDpy cheese, salt and paprika to
tastc-all stirred until smooth. Pour
over the halibut, shake on top a few
New-York tribune., 1922-04-02

BREAKFAST
Puree of Fruit
Hfciled Shad Roe with Bacon
Lndive Rye PopOyers
Coffee
Cost, $l.4J)
LUNCHEON or SUPPER
tomato BouiiIon with Whipped Cream
Crackers
Crab Meat and Tomato Salad
Bread Sticks Ginger Ale
Fruit Jelly
Cost, So
DINNER
Cream of Spinach Soup
Toast Squares
Celery Badshes Olives
Salted Nuts
Chicken a la Eienne
Creamed New Potatoes
Corn fFitters Grape Jelly
Easter Salad Cheese Straws
Coffee Marion Parfait
Cost, S6.40)
New-York tribune., 1922-04-02
Fish and Eggs Served in
SaVory, Seasonable STYLES

drops OF tomato catsup and place in
q hot oven for ten minutes or until
thoroughly heated.
An excellent accompaniment to
this dish is celery prepared as fol-
lows: Boil the hearts of celery with
out dividing in salted water until
tender, drain, and when cold cover
with French dressing and let stand
q few hours before serving.
Tabasco Eggs
q pint cream s drops of tabasco
Il teaspoonful sauce
salt / teaspoonful
/ teaspoonful butter
chopped chives 5 eggs
Heat the cream with the tabasco,
butter, salt and chopped chives.
When very hot but not boiling break
the eggs one at a time into the hot
cream. Basic with the cream, but do
not stir until the whites are firm,
Serve on slices of buttered toast.
Goldfish Hash
l cupful Of salt / egg
Goldfish l tablespoonful
2 cupfuls of raw butter
potatoes. diced u cupful cream
Is teaspoonful or rich milk
black pepper
Wash fish in cold water and shred
into very small pieces. Wash, pare
and dice potatoes. Cook fish and
potatoes in boiling water until pota-
toes are soft. Drain we'll and return
to kettle in which they were cooked.
Mash thoroughly until smooth. Add
butter, beaten eggs, milk and pepper
and beat with fork two or three
minutes. Fry out few pieces of
salt pork and brown the hash in the
pork fat.
Serve with the little pieces of pork
around the hash.
Mexican Scramble
Cook one medium sized onion,
New-York tribune., 1922-04-02

BREAKFAST
Halved Grapefruit with Cherries
Easter Omelet Crescent Roll,
Coffee
Cost, $l.So)
LUNCHEON or SUPPER
Delmonico Oysters Coleslaw
Finger Rolls
Fruit Cup Ice Cream Eclairs
Cost, s2.So)
DINNER
Fruit Cocktails
Celery
Radishes and Pearl Onions
Olives
Roast Crown of Lamb
Fresh Green Peas
Mashed Potatoes Mint Sauce
Tomato Jelly Salad Rolls
Pistachio Bisque
MacaroOns
Cost, $3.50
New-York tribune., 1922-04-02
Eggs IN Other Countries


This method is known to all folle
who have spent their childhood
in the United States, but in other
countries the Easter oeg celebration
is accomplished by other processes.
In Czecho-Slovalda and some Of the
Balkan countries there is a We y
old process Of decorating eggs. There
the significance Of the decorated
egg is somewhat different flam what
the littlc citizens Of TIE United States
know of it,. Tho designs Themselves
are matters Of family p@ida. 1cjrc
passed down from generation to
generation, and before Fas}ar the
young women decorate Tho c4es and
give the blown shells TO tboil "bos5"
young mon. These may be kept for
years and occupy an established
place in their curio c4bineta.
The eggs arc first pierced At beth
ends and the contents blown ont of
the shells. Then. with fine
New-York tribune., 1922-04-02

MASTER is such universal fete
IL day that especially interest
ing menus are usually planned
for the day. In fact. this is be-
coming more and more the day
when guests are entertained, and
the menus given this week for four
sample Easter days have been pre-
pared with this thought in mind.
Unconsciously, perhaps, one asso-
ciatcs with the Easter season such
dclicacios as spring lamb, young
chickens, fresh vegetables, fruits,
crisp salads and frozen desserts,
while for the fete day breakfast,
Eggs in some delectable form are al
" ays first choice" with broiled
shad roe as second.
IF one decides on real spring lamb
rs the piece de resistance OF dinner
{ will he found a rather expensive
luxury, as in the entire animal there
are only four cuts-namely, two
IRE and two hind quarters. These
s-1, respectively Irrespective of
ah&t they Weigh for about So and
81 each, and they are not very
neatly. IT, however, the housewife
feels that she must practice some
measure Of economy in her Easter
marketing would recommend a
crown roast' Of young but not real
prine lamb. This may be purchased
Ter about $1.75 and should consist
Of eight or nine small chons.
New-York tribune., 1922-04-02
Cral, Soume

A crabmeat souffle is de!lcl'4
Lenten luncheon dish. Make w
cupfuls of rich white sauce and s''
to it the beaten yolks Of three egg
cupful of grated cheese and wv
cupfuls of crabmeat, III tiny pie''s
Fold in the whites of the eggs, Oea
en- TO a stiff froth, and bake D !
quick oven. Serve the minute \
taken from the oven, or, IKE :
souifles, it will fall.
New-York tribune., 1922-04-02
Ma N EGisllea and

aT8'l EGisll2a and
Attractive hew Desserts
FOR the four menus given, six new
recipes arc Included. These are
fer tho priHc'Hal dishes Of the meal
rs we'll as foG s4Iads and desserts.
Chicken q u N;cnno
Split o&o small roasting or fry
.aE chickens down the backs and cut
e'eA il foar pieces cutting off the
wings. Wipe oil with damp cloth
and naiiaaie over night ia mix
-ure Of salad Gil, lemon juice, q very
little salt, paDrika and celery salt
New-York tribune., 1922-04-02
By Nellie Ryder Gates

A LOBSTER dish that is a change
from the usual Newburgh and
one that is just as good is made by
cutting large lobster into pieces and
frying it in olive oil. Add seasoning,
salt and pepper to taste, a teaspoon
5ul of finely chopped parsley and
tablespoonful Of minced onion. Then
add cupful Of white stock or thin
cream sauce. Serve garnishcd with
toast points.
AS every epicure knows, many of
our most delicious recipes come from
the Old World monasteries. One
from Italy tells US how to cook soft
shell crabs in most unusual and in
tcresting manner. Wash eight crabs
carefully and prepare them as usual,
then throw them into a large bowl
containing three cupfuls of milk and
four eggs beaten together. When
this is all absorbed roll the crabs in
very fine cracker crumbs, put in a
frying basket and fry till brown in
smoking hot fat, about eight min
utes. Garnish with little punches of
fried parsley, if you wish to serve in
true Italian style, and slices of lemon.
Stuffed Lobster
A delicious way to serve broiled
Holsters is to stuff them with crab
meat. Broil the required number Of
Holsters and take out the green por
tion, the part that is called the
tomali in the lobster country, and
mix it with the contents of small
can Of crabmeat. Make a cream
sauce Of tablespoonful each of
-four and butter and cupful Of milk
New-York tribune., 1922-04-02
BREAKFAST

BREAKFAST
Strawberries
Broied Ham Poached Esu
Celery Hearts yYafies
Coffee
Cost, s2.05)
LUNCHEON or SUPPER
Chicken Bouillon
Vegetab BILE Club Sandwiches
Olives Mint Orangeads
Peach Bavarian Cream
Macaroons
Cost. $3.50
DINNER
Fruit Cup in Halved Oranges
Celery Stuffed Olives Radisha
Roast Fillet of Veal with 0rx
Dressing
Drowned Potatoes
Spinach with Egg
Stuffed Tomato Salad
Frozen Custard Strawberry ftls
Cost, $500
New-York tribune., 1922-04-02

and teaspoonful Of Worcestershire
sauce. Drain lightly. roll in seasoned
-four and saute quickly in hot fat.
Transfer to baking pan and finish
cooking in a hot oven, baseing with
little hot bacon fat Lay the
pieces of chicken on toast slices, ar
range on a platter and garnish with
deep lettuce leaves containing tar
tare sauce.
New-York tribune., 1922-04-02
Black ainut Salad

Remove the edible pulp in section,
from oranges without breaEp,
them. Lay in shallow dish AMI
marinate for several hours in =
French dressing, made with lemon
juice instead CT vinegar. Wher
ready to make the salad dispos.
four of the orange sections in indi.
vidual nests of crisp lettuce. Sprinkl.
in between chopped dates and gs,.
nish with nayonnaise blended Wit.
chopped black walnuts. Heap IL.
mayonnaise in the center and bon
with a maraschino cherry.
New-York tribune., 1922-04-02
Lobsters, Oysters and
Grabs in Unusual Recipes

or cream. Mix this with the a.
and stuff that portion in each hS
ster from which the tomah
taken. Sprinkle with bread crun
and grated cheese, dot with bus~'
and bake until brown. After YOU "
move from the oven pour over ssa
one a little melted butter to VIC
three chopped olives and parsH'
have been added.
New-York tribune., 1922-04-02

chopped fine, with one large mixing
spoonful Of butter for ten minutes.
Add one pint of canned tomatoes,
salt and pepper to taste, and boil
slowly for twenty minutes. Then add
one cupfu! finely cut soft, mild
cheese and stiz until melted, one tea
spoonful Worcestershire sauce, dash
Of paprika, three we'll beaten eggs.
Scramble until creamy.
Serve on buttered toast or hot
crackers.
New-York tribune., 1922-04-02
Tea Punch

Place in a large bowl pin.
freshly brewed tea and add v,.
hot one cupful Of sugar, the juic. a,
two lemons, four or five spr.g, .,
crushed mint and a small can .,
shredded pineapple. Place on =.
ice to chill and ripen, and Just ur..
vlously to serving remove the min,
and add two thinly sliced orapg.
and the contents Of a small bottle a,
maraschino cherries with the co,.
dial. Add two quarts Of chilled ca,
donated water and one quart Of ies
ginger ale. Pour slowly over blot
Of ice, placed in the punch bowl.
New-York tribune., 1922-04-02
BREAKFAST

BREAKFAST
Rhubarb Cocktails
Shirred Eggs with Drowned Butter
and Mushrooms
BriOche Watcrcress
Coffee
Cost, s1.3S)
LUNCHEON or SUPPER
Cheese and Pimcnto Souff1e
Bread Sticks Celery
Tea Punch
Peach Meringue Tarts
Cost, $2.05)
DINNER
Little Neck CLANS on the Half Shell
Deviled Crackers
Radishes Celery Sailed Almonds
Planked JUMBO Squads
Potato Border Currant Jelly
Fresh Aeparag
Orange and Black Walnut Salad
Strawberry Shortcake
Cost, $3.50
New-York tribune., 1922-04-02
Coffee Marion Parfait

Cook together for five minutes
without stirring one cupful of sugar
and a quarter of cupful of water,
then pour slowly onto the beaten
yolks of four eggs that have been
beaten until lemon colorcd Return
to the upper part Of the double
boiler and cook until the mix
ture coats the back of the spoon.
New-York tribune., 1922-04-02

Fish Soun1e
9 cupfuls cold eggs
minced fish cupfuls white
l tablespoonful sauce
parsley
Make the sauce by blending two
tablespoonful of butter with two
tablespoonfuls Of flour, and adding
slowly two cupfuls OF hot cream or
rich milk and salt and pepper sea-
soning to taste.
Add parsley, fish and yolks Of
eggs beaten slightly.
New-York tribune., 1922-04-02
Tlrorndyke Eggs

hofi"yRe Eggs
2 tablospoonfuls 1 teaspoonful
butter chopped green
cupful cooked peppers
chicken finely eggs
chopped Salt and pepper
cupful strained6 slices of toast
tomato sauce
Melt the butter in the chatting dish
over hot water.
Add the chicken and the chopped
peppers, with salt and pepper to
taste, and cook three or four min
utes.
Add the tomato sauce, and when
boiling hot break the eggs and place
them evenly on top.
Cook until the eggs are set.
Serve on buttered toast.
New-York tribune., 1922-04-02

other The colors VIII run and the
designs be spoiled il they touch.
Ribbons with flower designs may
also be used in this yy3v
New-York tribune., 1922-04-02

Beat the whites to stiff fro5h
and fold carefully in
Put in buttercd bakinr dish and
bake one-half hour.
Serve with horseradish sauce made
as follows:
Two tablespoonfuls butter two
tahlespoonfuls borsoradiah and cae
half cupfuI milk and fish stock
(half and half, salt and pepper. one
teaspoonful lemon juice, two lowell
tablespoonfuls horseradish and one
egg yolk.
Blend the butter and -four IN a
saucepan. Add the liquid slowly and
stir until boiling. Season with sal5
and pepper to taste and add lemon
juice. Just before serving add the
horseradish and yolk Of egs,
English EGGS
l can asparagus eggs
tips Hollandaise
6 slices buttered sauce
toast
Heat the asparagus tips and Law
New-York tribune., 1922-04-02
p~tie H~os

Many va"ieties Of design are pos
7'alc-.ha baby chick, SO popular in
.r country, and bnnaiea, flowers
aad ether patterns which suggest
2aa.er, For chick or duck design,
aast dye the whole egg yellow.
After The yellow is dry, draw with
t1a brush and melted wax the figure
II Inc duck Grace it with pencil
FIRST 4 ,.oH ere not good Mt drawing
with 3rosh>. Leave thc bul and
feet yellow an3 paint them wish rod.
which will snow orange over The yel-
New-York tribune., 1922-04-02
he Dinner Menus

In TIE first dinner menu small
roasting chickens will be found bet
ter than those Of real broiler size,
the latter at this time Of year being
hardly large enough to divide into
New-York tribune., 1922-04-02

oamel's hair brush, the desired de
sign is outlined on the shell with
melted VA. After this a very
strong dye is painted on the design
with brush. using the different
co'ors for The different rarts-rcd
or pink for flowers, green for leaves
and s--@a aaa dark blue or black
ton lEe background (Black is al
ways used for The Czocho-Glovakian
oaes) A little melted wax mgy be
poured into tho shells to coat the
a"eH surface and TO strengthen the
New-York tribune., 1922-04-02

milk slowly, and when smooth and
thick add the eggs, chopped quite
fine, and the anchovy paste
Serve on triangles of buttered
toast.
New-York tribune., 1922-04-02
Easter OneIet

Saute in three tablespoonfuls Of
hot oleo, one small minced green
pepper, thres tiny young onions
(chopped), one chicken liver, also
chopped, and half cupful Of button
mushrooms cut in pieces. Sprinkle
lightly with salt and paprika and
moisten with brown sauce. Use
this as filling when the ordinary
fouregg omelet is we'll risen in the
pan, and when it is spread over the
egg mixture, sprinkle with chopped
parsley. Turn over the omclet and
finish in the usual way. In making
the omelet be sure that the whites
and yolks Of the eggs are beaten
Separatelv.
New-York tribune., 1922-04-02
-Four Breakfasts, Luncheons and Din.
ners, Both Simple and Elaborate,
Suggest Appetizing New Dishes

Remove from the fire, turn into a
bowl and beat until light and cold.
Add few grains Of salt, half tea
spoonful Of vanilla extract and half
cupful Of very strong, strained
black coffee. Continue to beat and
gradually fold in two cupfuls of
thick cream, whipped solid, and
small cupful of bottled marrons cut
in small pieces. Turn into mold
with a water-tight cover and bury in
ice and rock salt for four hours be-
fore serving. Unmold and garnish
with tiny meringue shells.
New-York tribune., 1922-04-02
By Virginia Garter Lee

EASTER is such a universal fete
A day that especially interest
tnr rlnnlls are usuallv MANNED
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1922-11-23
JUDGE ROBINSON LOSES FIGHT
FORU 6. CIRCUIT JUDCESH|P
Senator Sutherland Hears of
Decision to Appoint Judge
Rose, Of Maryland, When
He Goes to White House
With Belated Endorsement
of West Virginian.
gv CHARLES BROOKS SMITH

Washington. l.. c.. Nov. 22.-The ap-
pointment OF Federal District Judge
Johu G. Rose OF Maryland to the fed
rral circuit court Tor the fourth circuit,
ol which Wet Virginia is part, is oX.
pected 10 90 to the senate al any hour.
This means n keen disappointment
for Judge Ira f. Robinson Of Grafton
and his friends. Even at late day in
the consideration of this appointment
BY the President. there were signs 10
indicate that Judge Robinson had a
fghiinc chance 10 secure the appoint
mont. had he secured the endorsement
Of the tWo West Virginia senator in
time. He had other strong backing.
influential officials hich in tho admin
istration and intimately close 10
President Harding were active work
ers In his behalf.
On Monday. senator Davis Ellins
gave Judge Robinson his endorsement,
and on Wednesday Senator sutherland
went to the White House. II was too
late. the appointment Of Judge Rose
had been decided on aud the nomlna-
ticn papers were being made out
Tudgo Rose had the solid backing Of
the MARYLAND delegation In ccrGr" -
and tho Bar association of his ,ra;H.
Those two Influences had he"n "n"r
sa,irallr a. work for his appointment
for 2 number nf vc"ks
State Of West Virginia
Tho tailnrC 81 tho President 'o rec
Continued on Pasc Tourteen)