davidaulloa/AmericanStories huggingface dataset:
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-04-29
THE WEATHER

Weather Report.
Increasing cloudiness; showers tonight;
continued cold; moderate east winds. Tenn
perature yesterday Highest, So; lowest, 46.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18

and bake at 500 degrees fahrenheit
for twelve MINUTES.
Potato OVals
Wash, pare and cook six medium
sized potatoes until tender. Drain
and force through a ricer. Add two
tablespoonfuls of butter, two tea
spoonfuls of grated onion, two egg
voIks. well beaten, four tablespoon.
fuls of milk, one and one-ha II
teaspoonfuls of salt and one-eighth
teaspoonful of pepper. Work until
well blended, then form into oval
balls, roll in flour and place around
the roast of meat about twenty
minutes before it is taken from the
oven. When nicely Drowned, re-
move from the pan and serve
around the meat.
Rhode Island Potatoes.
Cut five medium raw pota-
toes into slices about one-eighth of
an inch thick. Cook in boiling, salt
ed water for five minutes. Drain
well and spread out in a buttered
pan Pour over them one-half
cupful of melted butter. which has
been mixed with one and one-half
teaspoonfuls Of Worcestershire
sauce, one and three-fourths tea
spoonfuls of salt, and one-fourth
teaspoonful of paprika. Bake at
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18

400 degrees Fahrenheit for fltteen
minutes or until the potatoes are
tender, basting them often with
the gravy. Serve at once.
Potatoes Maitre d'Hotel.
Wash and pare six medium-slz
POTATOES. Cook until tender in boil
ing. salted water. Drain and cut
the potatoes in slices. Return them
TO the saucepan, adding two table
spoonfuls of butter. two tablespoon
fuls of chopped parsley, one-half tea
spoonful of salt. and one-fourth tea.
spoonful of pepper. Heat thorough
~. being careful not to break the
potatoes in stirring.
O'Brien au Gratin Potatoes.
Make cream sauce of one and
one-half tablespoonfuls of flour,
three tablespoonfuls of butter, one
and onehalf cnpfuls of milk. one
teaspoonful of salt and One-eighth
teaspoonful of pepper. Add five
tabIespoonfuIs of minced green
peppers and three-fourths cupful of
grated American cheese; cook till
the cheese is melted, and then pour
over two and one-fourth cupfuls of
diced cooked potatoes. Put in a
buttered baking dish, cover with
dry bread crumbs, about three
fourths of a cupful, and dot with
butter and bits of cheese. Brown
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Now That Rhubarb is Here
Why Not Make FeIU of These
NeU Desserts

How. we welcome the rhubarb
in the Spring. when we see it's
curly pink and green tips appear
ing-the first conner. It's delicious
acid flavor captured in pies, sauce,
and buildings is so tempting after
our winter diet-and so healthful,
too. the doctors tell us. The house
wife. weary with her struggle for
table variety. halls it's aid; and TO
the family the first rhubarb, with
it's assurance that spring has come,
is an event. Nowadays, also, clear
er knowledge of what may be in
Guided in the children's diet allows
US to add it to the nursery menu.
Rhubarb Jelly.
This, made with gelatin, sug-
gests a Springtime dessert Dis
solve two tablespoonfuls of gelatin
in one cupful of cold water and
let stand five minutes. Cover one
quart of cut rhubarb with one
quart Of cold water and cook until
the rhubarb is tender Strain and
measure the juice. which should
amount to one pint. Combine this
boiling rhubarb-juice with three
quarters of cupful of sugar. Pour
over the gelatin and stir thorough.
ly. Add the strained juice of one
lemon. Pour into a cold, wet mold
and allow to chill.
Rhubarb Betty.
One Of the most delicious of wy
simple buildings. Wash and cut into
haif-inch pieces enough rhunarb tic
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18

noTATo cookery is simple. and
vet it requires quite bit OF
thought to prepare perfectly even
so common dish as plain boiled
potatoes. to say nothing of the
delicious variations which can be
so successful if a little ingenuity
and a generous amount of care are
used.
In boiling potatoes only rapidly
boiling water should be used. Wash
the potatoes and pare them, or not,
as desired If they are pared, put
them at once in cold water to pre-
vent discoloration. Then drop them
into the rapidly boiling water, add
ing when they are half done one
tablespoonful of salt for about seven
potatoes. Bring quickly to the
boiling point again and boil until
tender when pierced with fork.
Then drain from the water, uncover
and shake gently in the saucepan
near an open window that they may
become become dry, mealy, and
fla}xy
If the potatoes are to he riced,
force the hot, boiled potatoes
through a potato ricer or coarse
strainer, season to taste with saIt,
pepper and butter, and pile in hot
vegetable dish. When the pota-
toes are to be mashed, it is also
preferable to force them while still
hot through the ricer, for then
there will be no danger of Jumps.
However, if one has only a wooden
or wire potato masher, it is stlii
possible to produce a mass, If one
Is very careful to remove all the
Jumps with the masher before
adding the seasoning. When the
r,otatoes are sufficiently mashed,
season them with salt, pepper ana
butter to tast, and add enough
hot milk to make the mixture
CT eamy and yet not too soft TO
stand up we'll when dropped from
a spoon. Beat the potatoes Vlgor-
ously with the masher or spoon
until they become light and fluffy.
Then serve at once in hot Vege-
table dish garnished with chopped
barsley or sprinkle of paprika.
When baked potatoes are being
prepared. it is always We'll 10 Sc
lect those potatoes that are smooth
and unblemished and of uniform.
medium size, so that they will bake
~ the same length of time. Scrub
the potatoes we'll and dry them
thoroughly If a crisp skin is de-
sired. rub the potatoes over lightly
with any unsalted fat or cooking
oil before baking. Then bake them
I'm a 500 degree F. oven for forty
IT, sixty minutes.
Starting with perfectly boiled
white potatoes, we can make from
them many delightful dishes, of
which the following are some of
the best:
SavOry Potato
Cut cold, boiled potatoes into
small dice. To four cupfuls Of the
cooked, diced potatoes, add one
half cupful of finely chopped green
peppers. two teaspoonfuls of salt,
and one-fourth teaspoonful of pep
per. Put into a well-greased shall
low baking dish, sprinkle with two
tahIAsnoonfuls of flour and pour
over the t0p ONE and one-half cup
fuls of milk. Dot with two table
spoonfuls of butter in small pieces
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18

make four cupfuls. Butter bak-
ing-dish and sprinkle the bottom
with one cupful of fine bread
crumbs. Then arrange a layer or
rhubarb over the bread and sprinkle
with a mixture of cinnamon and
sugar three -fourths of cupful OF
sugar and four tablespoonfuls OF
cinnamon) Repeat the layers,
having the same amount OF bread
crumbs and rhubarb in each. Have
a layer of crumbs on top. Dot ana
top with half a tablespoonful OF
butter or margarin. Cover the pud-
ding-di and bake slowly in L
moderate oven for one hour or until
the rhubarb is tender. Just before
removing it from the oven uncover
the dish and allow the pudding TO
get a rich brown. Hard sauce may
be served with the pudding.
Rhubarb Gelatin Pie.
Heat two and one-half cupfuls OF
stewed rhubarb with one cupful OF
era nulated sugar and pour it over
two tablespoonfuls Of granulateo
gelatin which has soaked five min
utes in e-half cupful of cold water.
Stir until dissolved. Let cool, stir
ring at intervals. When begin
ming to stiffen, beat well and fold
in one cupful of cream whipped.
When right consistency, pour into
a baked pastry shell.
Rhubarb Custard Pie.
Stew two cupfuls Of diced rhu-
barb in three fourths cupfuI of
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Egg Plant en- Casserole.

/ am also submitting my favorite
egg plant recipe:
One egg plant.
One can corn.
One green pepper.
Ono small stalk Of celery.
One onion.
One cup of canned tomatoes.
Cut ur egg plant, cook until ten
der, drain, mash, and then add corn.
green pepper celery and onion fine
ly chopped, butter size of walnut,
salt, pepper and paprika, stirring in
tomatoes last
Place this mixture ir. CASSEROLE fun
covered) and bake in moderate oven
one hour.
MARGARET A. HODGSON,
625 Florida Ave. n. e.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18

sugar until soft; cool and add one
cupful of milk and the yoke Of
two eggs beaten with one-fourth
cupful of sugar, two tablespoonfuls
of flour and one-fourth teaspoonful
OF salt mixed together. Add one
teaspoonful of lemon juice. Pour
into a pie pan with a fluted rim
lined with pastry. Bake at $50
degrees F. for ten minutes and 325
degrees F. for twenty-five minutes.
Then cover with meringue and re.
turn to a 300-degree +. oven for
fifteen minutes. To make the
meringue. beat the egg whites very
stiff, add two tablespoonfuls of
sugar to each egg white, beat
again. then add another tablespoon.
full of sugar to each egg white;
beat, flavor with a. few drops of
lemon or vanilla extract, and
spread on pie. If fresh rhubarb
is not in season and you are the
fortunate possessor of some which
you have canned, you may use it
in place OF the fresh rhubarb.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18

in the oven at 500 degrees F. for
twelve minutes. Canned pimientoes
can be substituted for the peppers.
Partisan Potatoes.
Slice one onion thin and put in a
kettle with six tablespoonfuls of
drippings or vegetable fat Fry the
onions until golden brown. Then
add six potatoes sliced very thin,
two and one-half teaspoonfuls of
salt, one-fourth teaspoonful of pep
per, and two tablespoonfuls of
chopped parsley. Cover and cook
very slowly, taking care to stir the
potatoes gently with a fork SO that
they will brown evenly and without
breaking.
With Cream Cheese Sauce
Boil or steam ten small new po-
tatoes with jackets on till done.
Drain and peel. In the meantime,
scald one pint Of milk, thicken it
with two tablespoonfuls of flour
mixed with two tablespoonfuls of
cold milk and add one cupful of
diced cheese, three-fourths of a
teaspoonful of pepper. Stir till
the cheese is melted, add the po-
tatoes, heat thoroughly and serve.
With Savory Sauce
Wash twelve small potatoes
thoroughly and boil in their jack
cts. Remove skins. Melt four ia
blespoonfuls of butter. add one
teaspoonful chopped parsley. one
tablespoonful of chopped red or
green sweet pepper, one teaspoon
full Of chopped chives and the
Juice of one.half lemon. Season with
one teaspoonful of salt and one
fourth teaspoonful of pepper. add.
ing two tablespoonfuls of grated
cheese last; stir till cheese is melt
ed. Pour sauce over the potatoes
Chopped onion or onion-juice may
be used in place of the chives and
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Ideal Luncheon
Dishes

These Recipes Have Been Tested
and Approved by the Tnsti-
tute Cookery Staff.
Spanish Liver.
l pound calf's liver, sliced.
large potatoes.
Il onion.
u bay leaf.
Juice lemon.
II cupful vegetable oil.
/ teaspoonful salt.
/ tablespoonful catsup.
Carefully trim the liver. Rub
each slice with onion and salt
and for one hour keep it covered
with the oil and lemon-iuice com.
bined. Pare and dice the potatoes.
Dice the liver, mix with the pota-
toes, and add the bay leaf and salt.
Cover with boiling water and boil
slowly until the potatoes are ten
der Just before removing from
the pot, add the catsup. Place in
serving dish and sprinkle with pap
rika, if desired.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
The Vegetable
Course

Consider These Recipes for Your
Summer Menus, for Now Is the
Time to Serve More Vege-
tables Than Meat.
Scalloped Onions and Peas.
Cook eight small whole onions
or three large ones. quartered,
in boiling, sailed water until ten
der. Drain and place half of
them in a buttered glass dish, dot
with one tablespoonful Of butter
and sprinkle over them one-fourth
cupful of coarse bread-crumbs
which have been slightly Drowned
in one tablespoonful of butter or
margarin. Add an inch layer of
cooked peas, about one and one
half cupfuls, which have been
highly seasoned with one-half tea
spoonful of salt, one tablespoonful
of butter, and one-half teaspoonful
Of sugar. Then add another layer
Of the seasoned onions and cover
all with three-quarters cupful OF
the coarse, driedf breadcrumbs.
Pour over all one cupful of milk
or thin cream and brown in a hot
oven. Tomato sauce may be used
instead of milk
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Rhubarb Salad.
lick stalks rhubarb.

thick stalks rhubarb.
a teaspoonful salt.
Lettuce or blanched dandelion.
French dressing.
Cut the rhubarb into half-inch
pieces, cover with plenty of cold
water, and bring slowly to the boil
ing-point. Remove from the heat,
drain, and run cold water through
it. Sprinkle with salt and cover
again with cold water. When
thoroughly cooled, drain and serve
on lettuce leaves or blanched dan
deIion with French dressing.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Butter Scotch Pie.

Two cups brown sugar, cups
sweet milk. egg. yolks. table
spoons butter, level tablespoons
flour, level tablespoons water, 1
teaspoon vanilla.
Mix sugar and flour, add water
and milk. then eggs; add butter.
cook in double boiler until thick;
put in a deep PIE pan lined with
crust which has been Drowned.
Beat egg whites, add two table
spoons sugar for meringue. put in
oven until meringue is a light
brown.
MRS. O. e. OWENS,
10 Boyd Ave-.
TakOma Park. ID. G.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Devils Food Cake.

n cake chocolate. / cup milk.
4 cup sugar, 2 teaspoons vanilla
Place all the ingredients In
saucepan over the fire except the
vanilla and stir until it boils five
minutes. Remove from fire and
add vanilla. Let cool.
u cup Crisco. 2 eggs.
cup sugar. cups flour.
1a cup milk. " teaspoon salt.
l teaspoon soda.
3 tablespoons boiling water.
Cream Crisco with the sugar.
then add the beaten eggs. Beat for
2 minutes, add milk, the soda dis
solved in boiling water, flour, salt
and the chocolate mixture (above).
Mix we'll and bake in layers and
ice with Marshmellow frosting.
MRS. JOHN p. HANCOCK.
Ia Plata, Md.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Strawberry Cocktail.

Wash the berries to remove the
sand Drain well ard then remove
all soft fruit. Stem and crush. Add
one-half cup of sugar to three
quarters cup Of the soft berries.
Mash the fruit ard then place on
the stove to- cook slowly. Strain the
juice and then chill Fill cocktail
glasses with thinly sliced berries and
then cover with the prepared sirup;
garnish with a Spoon of whipped
cream. Serve ice cold.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Meat Loaf.

Two pounds ground beef. 10.
sausage meat, crumble a few crack
ers, l egg, pepper and salt to
taste, little onion cut fine. make
into loaf: if wanted fancy slice
one or two hard boiled eggs and
mix in with mixture. Bake in
oven and keep basting; nice with
sweet potatoes around it.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Poinsettia Salad.

Use small tomatoes for this salad.
With a sharp-po:nted knife cut a
wedge shape from the blossom end
of the tomato, cutting towari the
stem. Repeat Take care that the
knife does not slip and cut too deep.
Arrange on bed Ct lettuce. Serve
with Mayonnaise.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Transparent Pies.

Beat together ! whole egg and
the -yolks of Q others; add Q table
spoons of melted butter, ! cup OF
sweet milk, / cup of brown sugar,
u grated nutmeg. Beat all to-
gether and bake with undercrust
only. When done cover with a
frosting made of / cup of sugar
and the beaten whites of eggs:
flavor with lemon and put back in
oven for or minutes.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Lnncheon Pea Scum.

Luncheon Pea Soup.
Cook one pint of fresh. or can
ned peas until very soft. in just
enough boiling, sailed water to
cover. Rub through fine sieve
and add one quart of rich milk
which has been thickened with two
tablespoonfuls of butter and flour
melted together Heat thoroughly
and add fourth eupful each of
finely shredded cooked carrots and
small peas, and season with one
and one-half teaspoonfuls of salt.
one-eighth teaspoonful of pepper
and a bit of cayenne. Top each
serving with whipped cream and
accompany with a liberal amount
of richly-browned croutons.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Winning Recipes and Menus

The Washington Times will pay ONE DOLLAR for eacn
Recipe and Menu published this page and at the end OF
each month will award Prize of FIVE DOLLARS each
for the Recipe and Menu published during that month
Send in your favortes
THIS WEEKS WINNERS:
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Spanish Rice.

One tablespoon of lard or butter,
21s cups of rice mot cooked),
medium onion, tablespoons of
tomatoes; salt and pepper to suit
taste. Put lard in frying pan and
melt; pour in the rice and let
brown, stirring all the time; when
brown cut onion up fine and cook
little, then pour in the tomatoes
and plenty of hot water to keep
rice from sticking; let simmer for
nearly an hour and serve hot.
In answer to your add in Mon
days copy, April 27. 1925, I hereby
send receipt for Transparent
Pies, Pastry. and Spanish Rice.
MRS. d. p. KELLY, JR.,
Warrenton, Va,
r F. u. No. g
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Gravy Spinach.

Cook one-fourth peck of spinach
until tender. Chop fine and sea-
son with one and one-half tea,
spoonfuls of salt and one-fourth
teaspoonful of pepper Melt two
tablespoonfuls of fat, add two
tablespoonfuls of flour, and stir
thoroughly; then add two cupfuls
of meat gravy or bouillon stock
and stir until the mixture thick
ems Add the chopped spinach
and serve at once garnished with
hard-cooked eggs. You will find
dandelion greens or curly cabbage
delicious served in the same man
ner.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
This
Household
Page

is prepGy ed By the Cookery
Department of the internG-
tionnlIu recognized Good
housekeeping Magazine,
which is fully equipped
and most modern laboratory,
aChere all sorts of household
devices are tried and e1-
Gnsined, and Where recipes
are tested and standardized
By O corps of domestic SCI
ence experts. Recipes pub
lished bu the Institute sUilt
ALWAYS "tUork" If directions
arc carefully followed. All
recipes printed on this page
serUe sic people unless other
Uise specified.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18
Pastry for Pies.

One pint of flour, tablespoons
of lard, Il teaspoon of baking pow
der, pinch of salt and cold water
enough to make pastry, roll right.
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18

Spring Luncheon Menu.
Strawberry Cocktail
Chicken en- Casserole
Paprika Potatoes Asparagus
Poinsettia Salad
Charlotte Russo
Candies Tea or Coffee
The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-05-18

Be Sure to
Select Smooth
Potatoes of
Uniform Size
for Baking,
Scrub Them
Well and
Dry
Thoroughly.
New Britain herald., 1925-02-23
Warren's Nomination to
 Be Taken Up Tomorrow

Washington, Feb. 23.-The nomin- ation of Charles B. Warren of Michi- gan to be attorney general is to be taken up tomorrow at special meeting of the senate judiciary com- mittee.
 The committee discussed today in a preliminary way the nomination which has been held for six weeks pending inquiry into Mir. Warren's testimony in the Sugar trust inves- tigation," many years ago.
 While no official announcement was made. some committeeman said MT. Warren would not be asked to tomorrow to make state. ment in connection with this testi. mony.
New Britain herald., 1925-02-23
MRS. BUILDING NOW
 k IS IN NEW YORK
Her Husband However, Is Miss i ins.-PaymentS Overdue

Providence, Feb. 23,-Mrs. Jessie Margaret BudIong whose where- abouts for the past AS hours have been mystery, was at q New York hotel last night, where she was in {, conference with her attorney Judge Malcolm D. Champlin of Providence he declared today. He added his client expected to return to her Newport home 'tho latter part of the week"
 Judge Champlln said he had been summoned yesterday by his client to discuss "certan matters" but denied that he had been authorized to ap- proach Milton J. Budlong, Mrs Budlong's husband, from whom she was denied a petition for separate maintenance in the superior court at Newport, with regard to recon- citation.
 The couples marital differences have obtained widespread publicity through Mrs. Budlongs sensational adoption of the role of hunger striker" in her husbands New York apartment,
 Mir. Budong's present where abouts are unknown. Judge Champ lin said he was endeavoring to com municate with the oil magnate re- earding "the last payment of the al iowance which Is still due Mrs. Budlong."
New Britain herald., 1925-02-23
CORB|N CLUB IN ITS ANNUAL FEAST
Foremen Gather Saturday Night
 and Make Merry at Burritt

Members of the F. and r. Corbin foremen's club frolicked and made merry at their annual dinner at the Burritt hotel Saturday night.
 There were 150 men present. foremen, office men and executives, as members-and the general officers of the American Hardware corpora ton and Corbin veterans as guests. They ate and sang-and sang and ate again. A Hartford orchestra played popular airs and cabaret singers parading among the tables added to the joyousness. At the end of the dinner, Horace M. Brown, president of the club, called for two speeches-one by General Manager Charles B. Parsons and one by George T. Kimball, the new presi- dent of the American Hardware cor poration.
 Mir. Parsons spoke briefly in ap- preciation of the good work done in the past year by the men present and the departments they represent ed. He congratulated the club upon it's increased membership and the very satisfactory condition of its treasury.
 It was MT. Kimball's first appear ance among the Corbin men since his election as president. In ac- knowledging club President Browns introduction he referred to the an cient Northern nation which eleVat- ed its leader on a shield from which he ruled until their support failed and called attention to the similarity of the position of the ancient chief tains to that of the leaders of mod. ern industry. He called for continued loyalty to the company. "1n the 75 years of P. & F. Corbin's existence, ' said he, mo man has ever suffered because of personal loyalty to the other Corbin men"
 Then the fun was resumed and the entertainers got into full swing.
 There Is one event which has be- come traditional in Corbin dinners the singing of "Genevieve" by Bot Merriman. For years, when Corbir men get together, Bob Merrimar has sung in his full melodious tenor this old love song. He did so this year, and received an ovation. Artists and guests united harmoniously fol the fun making and the evening end. ! ed wit h a march in which every body had part.