davidaulloa/AmericanStories huggingface dataset:
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23
HOW VARIOUS FOODS
MEET NEED OF BODY
Recent Bulletin of Much interest
to Housekeepers.

prepared by the United States Department
of Agriculture-)
A new and graphic method Of show
Ing the composition OF so common
foods has been followed In Depart
ment Bulletin No. 975, Food Values
How Foods Meet Body Needs, by
Emma A. Winslow, which has just
been issued by the United States De-
partment Of Agriculture. The bulle-
tin is Of interest both to dietitians and
to housekeepers. A chart for each
food shows, by lines of different
lengths, what percentage OF the total
necessary fuel and protein and also OF
three of the important minerals Lime,
IRON, and phosphorus-is contained In
a pound Of that food, thus making 1t
possible to compare foods with respect
to any Of their nutrients.
The charts do not show whether or
not the foods graphically Illustrated
are sources of vitamines, but certain
paragraphs discuss this important
phase of nutrition In detail. The COM
parison made by the charts is helpful
In combining food materials so as to
make complete ration, for 1t shows
not only what given food supplies
but also what 1t lacks.
A glance at the milk diagram, for
example, shows that pound (plnD OF
milk supplies over eight-tenths of the
calciun (lime) a man needs per day,
and less than one-tenth Of the iron.
The other foods of the diet should
therefore include some in which iron
predpminates, and turning over the
pages of the bulletin it is possible to
find many such very easily.
Vegetables and fruits, it is seen from
the charts, are useful in supplying min
eral substances and bulk In the diet
without unduly increasing the protein
and fuel Milk, eggs, cheese, fish,
meats, and almost all the foods de-
pended upon to supply efficient pro-
tein, are, with few exceptions, Of AMI
NAL origin. Peanuts and soy beans,
however, differ from other legumes
such as dried beans, peas, and lentils,
In containing efficient or adequate pro-
TEN. Milk is one of the best foods for
young and old and cannot be satisfac-
torily replaced in the diet OF growing
children. Some of the protein foods are
rich in mineral substances. Meat and
egg yolks supply iron, milk furnishes
calcium, and peanuts phosphorus.
Many of these protein foods, especially
milk and egg yolks. are valuable
sources of vitamines A and B.
Cereal foods provide protein and
energy in about the proportion needed
by the body. Their protein is, however,
Of such kind that 1t needs to be sup
plemented by milk, eggs, cheese, and
flesh foods. When made from the
whole grain, cereal foods also supply
some mineral substances and vitamines,
but a diet containing large proper
lions of refined cereal foods must be
supplemented by plenty of dairy prod
ucts, vegetables, and fruits. The yari-
gus kinds Of cereals differ little In fuel
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23
Fall Silks Shown
in Ronany Styles
Gypsy Influence Promises to
Be Fashion Factor
Coming Season.

The Romany or gypsy influence will
be one of the great factors in the styles
Of next fall, according to a fashion
writer in the New York Times. 1t is
to be seen already in the new printed
silks and is apparently rival to the
Egyptian and Indo-C Chinese effects
which have been so much the vogue.
The designs have been taken from
the old Bohemian, Hungarian and Ru-
manian peasant embroideries and re-
produced in the printed fabrics with a
surprising verisimilitude and vigor.
They have been perfected after much
research in museums and Study of the
sources in the countries themselves.
Fabrics with a crinkled rib offer effec-
tive grounds for these interesting pat
terms.
prints for fall is a new slogan, ac-
cording to one of the largest silk
houses of America. In the past the
printed materials have been purely
spring and summer feature, but this
year the place they have made for
themselves in fabric and costume
life is so great that they will also be
feature of fall styles.
Besides the prints with their clear
cut bayadere treatment, as well as all
over designs, there are others that have
felt the Swedish influence, a rare one
in this field. This Swedish art is de-
lightfully naive. Objects are treated
without perspective. Small animal
forms, like lambs and birds, are min
gled in what might be landscape.
Kings and queens in quaint costumes
stand forth in conventional frames
without any background.
The Persian and Egyptian are not
overlooked, although they are not en-
phasized. The Orient receives honor
able mention in a cloisonne effect that
has a most delicate beauty.
Another important fall fabric will
be the metallic cloths. For the first
time they will occupy an important
place in an American silk producers
commercial offerings. They equal the
French metallic brocades in beauty
and will compare advantageously in
price. They are surprisingly soft and
light, as $4,000 yards Of the gold thread
weigh only one pound. A heavy gold
plating is said to be used on the
threads, making them practically tarn-
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

in the least, they are cool, and elastic,
so that they give to the play Of
muscles while they support the figure
correctly.
Cotton and silk brocade, surgical
webbing and elastic are the mediums
used by corset makers mainly. Cor
sets for special purposes, as well as
regulation styles, are turned out by
the manufacturers. For sports and
athletic requirements there is the
corselet and there are girdles of vari-
Gus sorts.
Both the front and back-lace corsets
have their devotees, with back-lace
outnumbering the front-lace fans
somewhat. With the modern corset
it is necessary to wear brassiere, and
these are made in considerable variety
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

tney permit so many individual treat
ments that they do not become mo-
lnotOnous.
The two outfits shown here repre-
vent two distinct variations Of this
mode The all-white costume at the
left is made in the simple slip-over
pattern, with round neck and perfectly
plain waist, that extends over the
plated skirt 1t is finished at the waist
with a belt Of the material. A mono
gram is embroidered below the pocket.
Chinese embroideries provide the in
SEPARATION for the all-over design shown
on the blouse at the right. The pat
tern is worked out in jade green and
light blue against a background OF
white crepe-de-chine. The straight
plated skirt is of green crepe-de-chine
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23
Stairway Closet May
Be Installed in Wall

In the small house, not built on the
central hall plan, the problem of find
ing a place to hang wraps as one en-
tiers confronts the home owner. Too
often they are thrown over the backs
of chairs and touches. A stairway
closet installed in the wall on the land
ing solves the problem. Although it
must necessarily be of shallow depth,
sufficient room is given within it's
double doors to hang coats and hats
and to place umbrellas. Two small
drawers below are excellent recep-
tacles for rubbers. If the doors are
provided with mirrors, the closet will
be especially attractive.
The height of this closet may be six
feet, width two and one-half feet and
depth five inches. The closet is built
fiat with the wall, plaster and laths be.
ing left out in this space,
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23


of a pound Of sugar) is enough for
about two quarts Of the crushed
peach Ice cream illustrated. A few
tablespoonfuls of caramel flavor in
vanilla ice cream give pleasant
variation.
After combining all the ingredients
for any Ice cream, the mixture should
be put in the refrigerator for several
hours to improve the texture and
make it easier to freeze. When pack
ing the freezer six pounds of finely
crushed ice should be used for each
pound of salt. If the freezer is turned
slowly and steadily for eight minutes
at the beginning it will only need to
be turned fast for about two minutes.
To mold ice cream after it is suf-
ficiently frozen, any clean can of suit
able shape, with tight-ftting lid,
may be used. Baking-powder tins,
Lard pals, or coffee tins, If they per-
NIT turning the Ice cream out in good
shape, may be used. The mold should
be well filed to prevent water from
coming into It. When it Is time to
unmold the cream. the mold should
be slightly warmed in hot water and
a hole made through the center of
the cream with a pencil or rod to
admit air.
Chocolate Ice Cream.
To plain vanilla ice cream add one
half cupful of chocolate syrup made
by cooking three tablespoonful Of
powdered chocolate or cocoa and four
tablespoonfuls of sugar in one-half a
cupful Of water Mix, let stand in
refrigerator several hours, and freeze.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

nalf cupful Of cold water. Cook
the sugar and water and cool. Dis
solve the gelatin in the tablespoonful
Of water and add to the hot syrup.
Let the mixture cool, add one cupfuI
of grape juice and tablespoonful Of
lemon juice, mix well and freeze.
This will make quart.
Apricot lce.-Soak four cupfuls Of
dried apricofs in four cupfuls of water
until soft, cook until tender. Press
through a potato ricer to remove the
skins. Add one-half cupful sugar to
the pulp, then the water in which they
were soaked and cook for ten minutes.
Remove from the fire, cool, add the
juice of three lemons and freeze When
partly frozen add the stiffiy beaten
whites of three eggs. Finish freezing
Fruit Ice Crean1.-Take A quart Of
crushed strained berries, or ripe
peaches, put through a sieve, adding a
tablespoonful of lemon juice to any
fruit juice, sWeeten to taste and add
Quart of thin cream. One may have
two or more fruits If desired. Banana
pulp, prepared by putting bananas
through sieve, orange and lemon
juice, sugar and cream make a de-
ucious combination. Freeze as usual.
Delicious Dessert.-Split layer
and spread with vanilla or chocolate
Ice cream, cover with the other half
and pour a hot chocolate sauce over
It; serve at once. Fruit Ice cream may
be used with nut sauce or plain Ice
cream with fruit sauce in the cake In
the same manner.
Rabbit PIe.-After the rabbit is
dressed and cut up. washed and put
on to cook In water with a bay leaf,
a tablespoonful of vinegar, a sliced
onion, a sprig of parsley and stalk
of celery, it is seasoned when partly
done with salt and pepper When
tender the pieces arr taken up and
placed in crust lined baking dish.
the gravy thickened, strained and
poured over the rabbit with one cup
full of cream added. Place the top
crust with a vent for escaping steam
and bake until thoroughly done. A
handful Of mushrooms and a table,
spoonful of raisins are added to the
gravy before putting In the pie-by
some cooks
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

prepared by the United States Department
of Agrlculture)
Far from the soda fOuntain-Out in
the country, at shore or mountain re
Sort-the children may enjoy choco-
late sundaes\ and fruit ice creams of
many kinds If ice is procurable and If
they are willing to furnish the labor
when it comes to turning the freezer.
The small boy who is not willing to
help out in exchange for the privilege
of licking the dasher would be hard
to find.
Plain Vanilla Ice Cream.
qt- market cream Casually 16 to Is
per cent fat).
Y pint whole or evaporated milk.
" pint sugar ~ pound.
u teaspoonfu1 vanilla
This recipe is recommended by the
United States Department Of Agricul-
ture. 1t can be served with hot or
cold chocolate syrup as chocolate sun
dae; it is good with maple syrup
poured over it and few chopped wal
nut meats; with crushed fruit In
syrup 1t may be some other kind Of
sundae-either strawberry, peach,
raspberry, pineapple (the pineapple
should be cooked or canned), apricot,
or any other preferred fruit according
to the season.
The recipe can also be varied by in
PRODUCING different favors into the
mixture before freezing it. A cupful
of sweetened fruit pulp is the right
amount for the quantity of cream and
other ingredients In the recipe. Half
a pint Of sweetened peach pulp (made
from three peaches and one-fourth
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

ish proof Plain crepe metal is shown
as well as the colorful brocades.
Plain georgette crepes, chiffons and
velvets are of course always good, but
the emphasis this year is on design.
The crepe-back satins and brocades
have self-patterns that stand out in a
faint but rich beauty. They differ from
the other novelties by their great SIM
plicity and appearance of depth. The
figuring is most interesting trailing
vine in one instance and large square
of interlaced vines in another. A strik-
ing, soft replica of an uncurled ostrich
feather at spaced intervals is also seen
in a lu ltrous crepe-back satin.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23
Al.A1omld
tic House
Rub scOrched spots with peroxide.

Rub scorched spots with peroxide.
Rub coffee stains with glycerin, rinse
and press.
Chocolate stains can be removed with
borax and water.
When lice appear on ferns, stick sui
phur match heads in soil about the
roots.
When cheese becomes dry, steam 1t
for half an hour over q saucepan Of
boiling water.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

ticipated and provided for. Corsets
now must be snapely, comfortable and
sanitary-made SO that they can be
kept clean-and they must add to the
comeliness of the figure, without ham.
pering or injuring 1t.
Gradually the low-top corset, like
that shown in the illustration, has re-
placed the old-style model, which ex.
tended above the waistline to the bust
The low-top corsets or girdles are in
general demand and have everything
to recommend them-they do not In
terfere with ones breathing apparatus
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23
Chintz and Cretonne
Used in Decorations

When chintZ and cretonne are viewed
from the standpoint Of their possible
ties of color effect, any preconceived
notion Of such materials being suited
to only certain rooms is replaced by
the knowledge that they are really me-
diums only. AS such they may be
managed so that any degree of suit
ability may be obtained. Suitability
may govern the type of design and
color effect to be chosen, that is all.
Suppose you wish room that subtly
displays colors dark and restful, with
out, however, showing any flavor of
gloom. Haunt the chintz counters
until you find piece that satisfies you
by reason Of it's deep mauve back
ground, made more quiet and restful
in effect by the contrasting notes of
turquoise, rose and yellow. These will
later furnish spice when reproduced in
the accents Of the room scheme.
Such a piece recently seen had this
color combination. The mauve back
ground was formed by an all-over,
closest pattern OF fat mauYe flowers
and foliage, SO distributed that hardly
any Of the putty-colored background
was visible. On this mauve ground
were graceful sprays of rose and vel
low flowers in brilliant turquoise Jars,
not especially noticeable in themselves,
but creating a delightful harmony
awaiting further development.
This living room had walls of putty
color, and the floor was covered by
large plain rug of taupe. Long side
Grapes of the cretonne were hung at
the windows, decoratively lined with
turquoise green. Plain mauve velours
made the straight, tight valances. The
glass curtains were of plain ecru fish,
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

sugar added, lemon juice, and fold in
the stif1y beaten whites. If canned or
dried apricots are used, soak them,
add the cooked fruit to the sugar and
cook five minutes; cool, then fold in
the eggs. Bake in a buttered dish In
slow oven for twenty minutes.
Serve with cream or a soft custard,
garnished with cubes Of bright-col-
ored jelly.
Peach Cup. - Take eight ripe
peaches, two eggs, one-half cupful Of
milk, one and one-half cupfuls of
-four, three teaspoonfuls of baking
powder, one-half teaspoonful of salt
and one tablespoonful of butter. Peel
the peaches and mash two of them,
add the well-beaten yolks Of the eggs,
then the milk and the dry ingredients
sifted together. Add the butter, melted,
beat well, then fold in the stiffly beaten
whites of the eggs. Put layer Of
this mixture in a buttered custard cup,
add half a peach, cover with batter,
sprinkle each with sugar and bake in
a moderate oven for twenty minutes.
Serve with whipped cream or hard
sauce.
Velvet Sherbet.-Take the juice Of
three lemons, two cupfuls of sugar
and a quart of rich milk. Mix well
and put into the freezer. Turn the
freezer slowly at first, then when it
begins to harden, beat quite fast. This
makes a delicious smooth sherbet that
is universally liked.
Tuna Fish saIad.-Take one cupfuI
of tuna fish, faxed, three-fourths Of a
cupful Of salad dressing, one-half Of an
envelope Of gelatin, one-fourth Of a
cupful of water, one-half cupful Of
chopped celery, one green pepper
chopped, one-half teaspoonful of salt,
and a dash of paprika and cayenne.
Mold and serve on lettuce.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

net, untrimmed, and made with deep
hens. Much of the furniture in this
room was walnut-the desk and the
refectory table. The legs and arms of
some of the upholstered chairs were
also walnut.
The sofa, one overstuffed chair and
one of the walnut chairs were uphol-
stored in deep mauve velours. Another
chair was done in taupe, another in
soft ashes-of-roses. The pillows were
severally covered with the cretonne,
plain taupe and deep turquoise. The
lamps were shaded in soft old-yellow
silk.-The Designer.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

U7HEN in the course of fashion
w events it becomes necessary to
declare ones independence of newer
modes in order to retain style that
Is becoming, comfortable and alto
gether charming, the decIarer may
well consider those waist-and-skir or
bIouse-and-slzirt combinations that are
now so popular, and apparently are
destined to play a considerable part in
later fashions. Certainly these outfits
provide a common-sense answer to the
desired qualities of simplicity, charm
end comfort In summer costumes, and
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

of lightweight brocades, or heavy
laces, Of webbing and Of lighter ma
terials. The newest ones have dia-
phragm supports introduced in the
design and are anchored to the corset,
so that they will stay properly adj
justed. A very pretty, fancy brassiere
of plated crepe, overlaid with embroid-
cred chiffon, is shown in the picture.
The very foundation of good style In
dress, is proper corseting. It is mar
velous how much can be done to make
the figure trim and gracious by choos-
ing the right corset, and the new
models have done much toward the
success of the straight-Iine and arts.
tically-draped dresses that distin,
guish the modes Of today.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23
Clever French Touch of Novelty.
keeping.

Many of the smart dressmakers in
Paris are introducing new variation
Of the slip-over blouse and dress
which eliminates the little slash down
the back. They are introducing the
slash on one or both shoulders, which
are tied up with perky ribbon bows.
This new treatment offers unlimited
opportunities for introducing new fash
ion touches. The change from a
tailored ribbon to a dressy ribbon
rosette will transform the costume.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

The Intel low enough to keep out
pomp and pride;
The threshold high enough to turn
deceit aside;
The doorband strong enough from
robbers to defend;
This door will open at touch to
welcome every friend.
Henry Van DYKE.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

are SO many KlnuS OF
Ices, sherbets, -mousses,
frappes and creams that
one need not serve the
same one many times.
Grape Sherbet.-Take
one teaspoonful of gela-
tin, one tablespoonful of
cold water, one cupful
of sugar and one
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

VaIue, a little time spent
in embellishing a dish
will be very much worth
while.
Apricot Whip. - Take
two cupfuls of april
cots, one-half cupful
of sugar, one teaspoon.
full of lemon juice, the
whites of two eggs.
Fresh fruit is rubbed
through q sieve fha
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23
French Blue for Hats.

New and exceedingly smart are hats
of a particularly flattering shade of
French blue.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23
Fans Add Touch Of Color.

Fans which supply the decorative
note OF color are selling at very rea-
sonable prices.
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23

AS dessert is valued for its decorat-
i've effect as well as its nutritive
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23
EooD EoR aoT WEATHER

Frozen dishes are the most sought
after during the heated term. There
Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1923-08-23
- TIE
Il KITCHEN
SUMNER DESSERTS
90. 1923, Western Newspaper Union.)

After tasting many essences we
find freshness the sweetest of all.
Perth Amboy evening news., 1923-02-12

Although trailing behind their
New York City opponents until the
last few minutes of play the Perth
Amboy Five, by Staging n of the
most aggressive rallies ever Witness
ed on the local Auditorium court.
overcame an eight point lead held by
the Italian Catholic Club and annex
ed their twenty-seventh victory OF
the season Saturday night by a score
Of 25-24.
The Italian Catholic Club came to
this city boasting of an eleven point
gtory over the locals administered
New Years and confident that
Iiley had the combination that could
dole out another defeat to the Audi
forum courtsters. From the begin
ming the visiting quintet took the
lead and as a result of three field
goals apiece by Henry Cohen and
Herb. Cohen in the first stanza, h
Italian representatives led by a Is to
IL score.
In the second canto the invaders
Increased their lead until with but
i've minutes to go the margin that
separated the two outfits was eight
points. Captain Hank Thomas then
came to the fore by dribbling the
ball down the floor for double coun-
tiers twice in quick succession. This
spectacular piece of work cut The
New Workers lead to four points.
Dewey Schwankert then made good
q foul try followed by a pretty field
shot by Harry Davis that brought
The local favorites to within one
point OF their fast opponents. At this
point of the game the spectators
went wild. With only a minute to
20 the locals obtained the ball on the
Jump, quick passing ensued and then
like a flash "Blackie" Regain tore
loose from his nan and before the
audience could realize, "Blackle'
had parted the shreds for the goal
that gave the locals the game by a
pne point margin.
This game gives each quintet a
victory and 1t is probable, in view OF
the wonderful contest displayed Sat-
Perth Amboy evening news., 1923-02-12
CITY V0LLEY BALL LEAGUE
To Open FRIDAY NIGHT

The captains Of the eight yolley
BAN teams which will comprise the
City League this year, are now re-
turning to Physical Director S. G.
Pew OF the Y. NJ. c. A. the contracts,
signed by members Of their teams,
together with the entrance fee as
sessed each combination, in order to
provide funds for prizes and to in
sure their appearance at all games
in the tournament.
The first games in the City League
will be staged Friday night al the
~" when the teams of the Atlantic
Terra Gotta and the Lead Works
clash in a two out Of three-game
match at z o'clock. One other
match Is scheduled for Friday
night, the Bakeiite and Press teams
playing at 1880. The Bakelite team
holds one leg on the City League
cup, having won last years tourna-
ment.
Following the volley ball games
Friday night. the Senior Sunday
School Athletic League basketball
games will be played. On Friday
night of next week the Profession
ais and Nationals viii play at s
o'clock, and the Bankers and Mer-
chants will clash at $3.50 O'Clock.
Commencing Friday night, March
2, every team will play every Friday
night, four matches scheduled for
each playing night.