davidaulloa/AmericanStories huggingface dataset:
The Washington times., 1927-11-21

bread crumbs. Add enough hot
water to make the dressing moist,
but not soggy.
Stuff the turkey until the body
Is plump. Fill the space from
which the crop was removed. in.
serting the stuffing through a slit
in the neck Thread a large darn.
ing needle with strong white Irvine
and sew up the slit in the neck as
well as the one In the body. To
truss the bird, draw the thighs
close to the body and secure them
by inserting a long skewer in one
side, pushing 1t through the body,
Insert = Skewer
Next, place the wings close to the
body, and inserts q skewer through
the wings and body to hold them
in place. Remove the neck at the
base. apd skewer the skin into
position on the back OF the bird.
Cross the drumsticks and tie down
to the tail. Secure the ends of the
strings on the akewers which hold
the wings and the thighs in place.
The turkey can then he placed in
the refrigerator, ready for dinner.
Place the turkey on a trivet in a
rooster. When roasting turkey
either in the covered or uncovered
roaster, cook at $50 degrees r. for
the entire time. allowing 20 minutes
to the pound.
The Washington times., 1927-11-21

This view is held despite the fact
that both of the boys are native
Italians. Last year Chinto took
trip to Europe to visit his home
and see IL there were not some
thing in the way Of improved
dishes that could be brought back.
He found that American chefs al
ready had the European cooks
beaten by a mile.
Each OF the Maggia brothers Ii
q specialist In his studied art. While
Chinto has achieved his success in
dishes, Clement has devoted him.
self TO the more decorative phase Of
the art Of cookery and is famous
for his pastry and skillfully de.
signed cakes.
In 1907 at the age of Is Chinto
left his home in Piedmont. Italy,
and sailed for New York. Signofa
Maggia. Chinto's mother. was
famous throughout her native Italy.
as a cook. She had prepared the
food of Italian Royalty. For 10
years she had pleased the palates
of the Count Fantene and his
family. Hers was q position Of
great respect in the household of
the count.
Started in New York
1t was but natural, therefore.
that her son inherit an instinct for
cooking. Upon landing in New
York. Chinto secured employment
In the Imperial Hotel kitchen. hav-
ing previously decided upon his
choice of a career.
His first task was that Of assisting
the sauce cook and from him Chinto
secured the real foundation Of his
training. 1t Ia for his rare sauce
that Chinto Is best known today.
From the Imperial Hotel he went
to the kitchen of the Union Legue
Club and after completing his pre-
liminary training there became chef
The Washington times., 1927-11-21
TIGHTEN THE WORK ON YOUR THANKSGIVING DINNER

according to Chinto and Clement
they worked IA to IS hours a day
for four years without taking day
off.
Having worked together for 90
long in New York, the separation
of the brothers could not be for
long. ana when Peter Borras opened
the Restaurant Madrillon seven
years ago, he persuaded Clement to
take charge Of the pastry cooking
and sent for Chinto to act as chef
In the main Kitchen.
Chinto and Clement are very
proud Of the fact that they have
secured all Of their training in
America, especially since they have
attained considerable success and
are recognized as outstanding in
their profession.
Clements Madrillon Pastry Shop,
which is operated in connection with
the Restaurant MadriIlon, Il well
known to WashingtOnians and 1t 10
now necessary for him TO operate
motor trucks for the delivery of his
wonderful concoctions.
The Washington times., 1927-11-21

This is your opportunity to use
many of your pretty new dishes and
silver, but be sure that you have
suitable ones for the various courses.
At the institute the cooking experts
used their new glass dinner set, H.
Illustrated on this page, hut the same
list which is printed mere may be
used for china as well.
Because planning ahead Is abso.
lutely essential to any successful
venture, a list Of the work to be done
several days before, the day before,
will conserve your strength and help
you to enjoy the holiday so much
more.
Cranberry Jelly
One thing Is the cranberry jelly,
which may be made as much as
week before Thanksgiving and kept
covered in a cold place. Or it may
be put In sterilized glasses covered
The Washington times., 1927-11-21

of the AIdine Club. Later he took
charge Of the cooking at the Nc.
Alpin.
Some time before this, however,
Chinto persuaded his younger
brother to follow him, and when
Clement arrived in this country he
went to work at the Imperial Hotel
with Chinto. A year later Clement
went to the Martinique, where he
studied the art Of pastry making I'M
der the pastry chef of that famous
hotel. This course--for that is what
Clement insists that 1t was-took
three and n half years to complete.
And so thoroughly did he learn his
lessons that he was employed as con.
fectionery chef at the Hotel Bel
mont. He remained there for three
years and came TO Washington when
the washington Hotel was opened
here.
Worked Is Hours
During their training in New York,
The Washington times., 1927-11-21

just hack of the tail, Wipe the tur.
key inside and out, and rub with
salt and pepper.
The Washington times., 1927-11-21

. :.
with paraffin and kept for several
months. Wash one pint of Gran.
berries. Add three.foGrths ,cupful
sugar and two.thirds curtul boiling
water. Boil ten minutes. Pour into
cold, wet molds. When cool, cover
and set in the refrigerator.
Don't make the mistake of leaving
the stuffing and trusting of the tur-
key until Thanksgiving morning.
The butcher should be notified a
week or two, or even longer, before
Thanksgiving Of the size of bird you
wish. ETC., so that, he can put aside
a special one for you. Have 1t de-
liyered all drawn and clean early
Wednesday morning. Wash the glib
let's and cook until tender, ready for
the gravy. Clean the turkey both in
side and out. taking care to remove
all pin feathers and SINCE off all
hair. Remove the oil sac, which is
The Washington times., 1927-11-21
some DISHES CAN Be
FIXED IN ADVANCE

young bride, who is entertaining her n-aws for the
first time Thanksgiving Day. has written TO Good House
keeping Institute for help and the information given
being passed to other who although undaunted
by the ntricaeies Of this festive meal may be glad of
suggestions
The must be planned first, but this is traditional
that it almost plans itself Care must be taken not
look family custom personal tastes in foods Call the
of the house consultation this part of the plan
The Washington times., 1927-11-21
Good Housekeeping
Institutes O. K.

These household articles are
supervised by the Cookery D..
paPtment Of the internationally
recognized Good HougeIkeeping
institute. where, In their fully
equipped. modern laboratories,
types Of household devices are
tested by . CORPS Of scfenfifi-
cally trained men and women.
Furthermore, new cookery
methods are constantly being
evolved TO save steps. time and
labor to h0useleepers.
All recipes are tested and
standardized and win always
work II directions are carefully
followed.
Recipes printed on this mage
serve six persons unless other.
wise specified.
The Washington times., 1927-11-21
Preparing the stuffing


salt and pepper.
Preparing the Stuffing
Set in the icebox while preparing
the Atuffing; prepare one cupful
celery, stalks and leaves, one large
onion, and one fourth cupfui parsley.
Chop all together very fine and add
to one-half cupful melted butter.
Cook for 10 minutes over a low fire.
Add one tablespoonful poultry sea-
soning, one teaspoonful pepper. Pour
and on Thanksgiving Day, has been
prepared. This work plaI., the mar
ket order, and the other list go with
this particular menu, so Il changes
are made In the menu. similar
changes must be made in the other
plans. In this plan, dinner Is to be
served at 2 o'clock. so there is ample
time for the preparations an Thanks
giving morning.
Anything that may be attended to
several days before Thanksgiving
this mixture over eight cupfuls soft
The Washington times., 1927-11-21
Congressional Club
Cook Book
FaUOrite r eciPes.
of Famous Women
in World CAPITALS
BY MRS. JAMES NCOUZENS.
Wife Of Senator COuZens Of Michigan

VIE OF senator NOuGenS Of M1cnakdH
STRAWBERRY DUMPLINGS
Sift together two cupfuls OF flour.
two teaspoonfuls Of salt and a table
spoon Of sugar. Rub in table
spoonful Of shortening. and moisten
with just enough milk to make a
soft dough. Roll about one-quarter
inch thick. Line well creased gem
pans with the dough. having enough
to come together over the top. Fill
with Strawberries cut into bits and
sweetened, bring the edges Of the
dough together and pinch firmly;
brush over with milk, to give a
brown glossy surface, and bake
about 20 minutes. Serve hot with
hard sauce, favored with straw.
berry or with whipped cream sweet
ened and Favored.
CREAM SAUCE
One-half cupful of sugar, and one
tablespoon Of butter, add alternately
the stiffly beaten white of one egg,
and a cupful Of crushed straw
berries. Beat well and put in icebox
before serving.
Copyright 1927 by The Congressional Club
The Washington times., 1927-11-21
Brother hefsSayU.S.
Cookery Is Better

The typical American is exagting in his culinary
tastes than the European and European hotels have nothing
to teach about cookery.
This is the verdict Of the Maggia brothersChnto and
Clement by namewho have directed the culinary depart
ments of the Restaurant Madrllon since its opening.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
CasseroIe Curried Beef

Five or six medium sized potatoes,
two medium sized onions, three car
rots, one pound of beef, either
stewed or left-overs cut in two-inch
pieces, three tablespoons curry pow
der, one-half teaspoon salt. Mix
curry powder in a little water, pour
over all vegetables and meat and
cook until tender. Keep plenty OF
water over stew and when all are
cooked thoroughly, drain off juice
and pour dry ingredients in cas-
serole. Mix two tablespoons flour
in smooth paste and thicken juice.
Pour this over the contents of the
casserole and bake in moderate
oven. Serve with bowl Of steamed
rice. To make a more pleasing ap-
pearance put each vegetable in a
different side Of casserole before
pouring in thickened juice.
Edna WEIGH, 1857 Boulevard Pl.,
City.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
aweet Pickle Relish

One peck of green tomatoes, one
half peck of white onions, twelve
sweet green peppers, six red sweet
peppers, one small head Of cabbage,
three medium sized cucumbers, one
stalk Of celery, four cups brown
sugar. gallon vinegar, two tablespoon
celery seed, one tablespoon tumerlc,
two tablespoon curry powder. Take
all vegetables and slice then soak IN
salt water over night. Next day put
in bag and drain well. Grind all
vegetables then add vinegar, sugar,
celery seed, tuneric and curry
powder and cook twenty minutes
after it has started to boil.
Mrs. Bonnie Taylor, 2434 Gale St,
City.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21

cold water. Measure the amount of
cold water needed to determine the
amount of brine and vinegar needed.
Let stand one hour, take the cucum-
bers out and turn them into large
crock. Add one cup of salt to SUI
ficient boiling water to cover cucum-
bers and pour this over them. Cover
the crock closely and let stand for
two days. After this, drain, re-
jecting those that may be imper-
feet or soft and pack in a clean
crock. Then cover with the follow
ing solution which should be hot
but not boiling; enough vinegar to
cover gherkins, add the green pep
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
Prize Recipes for Foods
nfreQ nently Used

In Times today find
that will delight household Today special
and gherks three
sending dollar
the
Next Fridays special will be Of using dates and figs The recipes
editor before wednesday to be
counted Fridays contest Winners will receive checks for one dollar
have another using to Times recipe
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
Mystery Salad

One cup shrinps, one-fourth cup
diced pineapple, one-fourth cup
chopped green pepper, one-half cup
French dressing, one-fourth tea
spoon curry powder, two hard
cooked egg yolks. Marinate shrimps
in French dressing seasoned with
curry powder, add pineapple, pep
per and riced egg yolks. Serve in
a followed out red apple or on a
cabbage leaf, garnish with mayon-
naise and sprinkle with capers.
Mrs. ]. w. Peters, $40 Downey
Ave-. city.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
Curried Lamb With Macaroni

Curried Lamb With Macaroni
Cut one pound of lamb or mutton
into small pieces and fry brown in
hot skillet, and a small amount of
hot water and cook until tender.
Cook one-half pound of macaroni
in boiling sailed water till tender,
drain and pour cold water through
it. In a saucepan melt two table
spoons of margarine, add two table
spoons of flour, two tablespoons of
curry powder, one teaspoon salt, and
one-fourth teaspoon pepper and
blend thoroughly. Ado two cups
milk gradually and stir constantly.
Cook until a slightly thickened
smooth sauce results. Into a
creased casserole put a layer of
macaroni, then a layer of lamb and
curry powder sauce. Repeat until
all is used. Cover and bake about
one hour.
Mrs. j. Sawyer, $50 N. Oakland,
Indianapolis.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21

per chopped, one-half cup salt, the
spices and onion diced. The CHER
kins may be sealed in jars or kept
in unsealed crooks. Do not use I'M
til six or eight weeks after max
ing, and are better if left a longer
time before using.
Mrs. E. Desmond, 841 N. Bradley
Ave-, city.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21

One hundred gherkins, cold water,
one and one-half cups of salt, boil
ing water, vinegar, four green pep
pers, twelve whole allspice, twelve
peppercorns, three gticks Of CHINA
mon, three blades of mace, one
ounce of mustard seed, two bay
leaves, one large onion. Do not wash
and scrub the cucumbers unless
necessary as it will tend to bruise
them. Select small prickly cucum-
bers of uniform size and cover with
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
Chicken Curry

Dress two chickens, cutting them
into six pieces each that is, two
wings, two pieces Of breast and two
legs. Cut at the joint, put into a
stew pan, two boiled onions chopped,
and four tablespoons of fresh but
ter. Shake the pan till the con-
tents began to simmer, then add
four tablespoons of curry powder
and mix well, also four tablespoons
Of grated cocoanut. Mix all well in
the stew pan and then put in the
Turn to Page 25)
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
Curried Cream Of Spinach

Melt one tablespoon of butter, add
three tablespoons of flour, one
fourth cup cream and one and one
half cups of water in which spin
ach has been boiled. Add one cup
milk, season to suit with salt, pep
per, paprika and a very little curry
powder.
d. v. Williams, Acton, Ind.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
Cream Of Curry Soup

Four medium sized potatoes, one
quart OF water, four tablespoons but
ter, teaspoon curry powder or more
If desired, one-e1ghth teaspoon pep
per, three teaspoons lemon juice, six
slices Of lemon cut thin as possible,
two cups evaporated milk and one
teaspoon salt. Pare potatoes, cook
In one quart Of water, drain and
keep broth. Mash potatoes, beat
light and add to potato water. Mix
curry powder with small amount OF
hot potato water and add with 9TH
er season to the mixture. Remove
and strain. Add lemon juice and
serve Immediately with slice OF lem
on in each serving.
Mrs. Florence Lynch, 1912 s. Ire
mont Ave-, Indianapolis.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21

Stir three teaspoons of paste OF
anchovy into a cup of melted but
ter, let the sauce boil about five
minutes, then add juice Of one
half lemon.
Lucille d. Hermann, Lawrence,
Ind.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
Curried Meat

Two cups of chopped cook meat,
bne tablespoon curry powder, two
teaspoons butter, two tablespoons
-four, two cups stock, one teaspoon
lemon juice, one small onion, salt
and pepper to taste. Chop onion
fine and brown in butter with the
curry powder, add -four, stir until
smooth and brown. Add stock and
meat and when the sauce has thick
ened season and serve.
Mrs. Mae Shope, 1870 Ewing ST.,
City.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
Curried Egg and Anchovy Sand.
UriphnS
Sauce Tartare

Add to a half-pint mayonnaise,
two olives, two gherkins, and one
very small onion, all chopped fine.
Stir in one tablespoon drained
capers and serve with fish.
Heona Foley, Cicero, Ind.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
Tartar Sauce

First make a mayonnaise; mix
with it one tablespoon each OF
chopped parsley, capers and CHER
kin and one teaspoon chopped
onion.
Mary I. Hastey, 917 e. Twenty
Ninth st., indianapolis.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
AnchnYY AnnetiZer

Caviar, hard boied eggs, stuffed
olives, crisp waters, anchovy paste.
First, boil two or three eggs, put
through ricer. Put waters on small
plates and add caviar first, next
egg and then anchovy paste in
ribbon strips. Last, slice stuffed
olives and place on top. Paprika
may be added.
Minnie Collins, 345 Sanders St.,
City.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21

teaspoons lemon juice and two hard
cooked eggs. Garnish of whole an
chovies. Season anchovy paste with
lemon juice and spread on prepared
pieces of bread. Split two anchovies
lengthwise and lay them diagonally
across the canape, marking the
point where they cross by a little
pyramid of riced yolk Of hard
cooked eggs. Petal-shaped pieces of
the hard-cooked white may radiate
from this center pyramid. The an
chovies may be omitted from the
decoration. A large anchovy curved
around circle of hard-cooked egg
in the center of a canape Is also
effective.
Mrs. Mary Phillips, Waldron, Ind.
Curried Egg and Anchovy Sand
witches
Bone ten anchovies and put them
in dish with three hard-cooked
eggs, two tablespoons grated cheese
and one tablespoon butter, and
pound all well together. Mix two
tablespoons melted butter or olive
oil with one teaspoon curry powder,
one-half teaspoon lemon juice and
salt to taste. Cut about one-eighth-
inch slices of brown bread, spread
with the curry mixture and then a
layer of the anchovy paste. Put
another slice of bread on top and
cut in fancy shapes. Garnish with
watercress. Sufficient for fifteen
sandwiches.
r. M. Meyer, 219 s. Meridian st.,
city.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21

Each day except Friday The Times
prints a prize miscellaneous recipe.
They may be mailed in any time.
Send one today to compete for the
daily prize, also one dollar.
Here are the recipes today:
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21

y BAKE RADIO PROGRAM. E-Z-BAKE FLOUR
chestra each Friday Station WFBM Grain
market broadcast Monday Friday IL
to d m.
The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1927-10-21
SOur Picked Gherkins

d. v. Williams, Acton, Ind.
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1927-11-18
What's the
Answer ...,,,,....
Questions No. rs

1-HOw far from the mouth of the
Mississippi is New Orleans?
2-Who was the founder of Rhode
Island?
3-What was the earliest weapon
used by man?
4Who is the champion automo-
bile driver?
5rWho has generally been consid-
cred the foremost American landscape
painter?
6-What French city is the leading
silk manufacturing city?
What English writer of poetry
and romance was also decorative
artist and designer of furniture, tap
estries and type?
S-What and when was the first
newspaper published in America?
9-What other office does the vice
president hold besides the vice presi-
dency?
10-What is the diameter Of the
moon?
11-What general was known as
"Old Fuss and Feathers?
12-What is rubber?
13-Who is the worlds amateur
skating champion.
14-What American woman, who
died in 1926, had been celebrated for
more than half a century for her
work In oil, water colors and etching,
and who received greater honors
abroad than at home?
15-What two large cities Of the
United States are not located on i'm
portant waterways?
16-What British cities are the lead
ing centers for tho manufacture Of
iron and steel?
17-What British poet was drowned
while sailing near Leghorn, Italy?
1S-What was the first daily news
paper in the United States?
19-What is the salary of the speak
er of the house of representatives?
20-What is the time from new
moon to new moon?
The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1927-11-18
If Kidneys Act
Bad Take Salts
Says 5ackachs Often Means You
Have Not Been Drinking
Enough Water

When you wake up with backache
and dull misery in the kidney region
1t may mean you have been eat.
Ing foods which create acids, says a
well-known authority. An excess of
such acids overworks the kidneys in
their effort to filter 1t from the blood
and they become sort Of paralyzed and
loggy. When your kidneys get slug.
gish and clog you must relieve them,
like you relieve your bowels. remov-
ing all the body's urinous waste, else
you have backache, sick headache,
dizzy spells; your stomach sours,
tongue is coated and when the wealth
er is bad you have rheumatic twinges.
The urine is cloudy. full of sediment,
channels often get sore, water scalds
and you are obliged to seek relief two
or three times during the night.
Either consult good, reliable ply
stefan at once or get from your phar-
macist about four ounces of Jad
Salts; take a tablespoonful in glass
of water before breakfast for q few
days and your kidneys may then act
fine. This famous salts is made from
the acid Of grapes and lemon Juice,
combined with lithia, and has been
used for years to help clean and stim-
ulate sluggish kidneys. also to neu-
tralize acids in the system. so they no
longer irritate. thus often relieving
bladder weakness.
Jad Salts is inexpensive, cannot In
5ure and makes delightful, efferves-
cent Whitewater drink. Drink lots of
soft water.