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Newspaper Page Text
A shadow fell upon the sunlit floor.
Doctor Hoffman was passing with a
friend, and Flaherty, trembling, wait
ed for the word of dismissal. But the
director turned to his friend with a
smile of amusement.
"Yes, that is-our hero," he said.
"He loves Jocko so much that he
scolds him to avoid showing his feel
ings." o o
MARKET BASKET WILL REDUCE
Soph & NSBjBk. y
New York. The market basket is
coming into fashion again in New
York, and Miss Sophie Irene Loeb,
club woman, and well-known leader
in civic work, is responsible, in part
at least, for the new fashion.
As a member of the Citizens' Com
mittee on open markets Miss Loeb
has been fighting the "war time"
price of food, and one of her weapons
is the "open market." Under the
auspices of the Citizens' Committee
four such markets have been opened
In New York, and the woman who
arries a market basket is getting her
food at reduced prices.
To clean lamp-glasses hold them
over a jug of boiling water until well
steamed, then polish with a dry dus
ter. It is far less trouble than wash
ing, and the glasses very rarely break.
POSSIBILITIES OF SALT FISH
By Caroline Coe.
Salt fish has many possibilities
both as to flavor and as food value.
Cod fish, mackeral and herring are
the most used and they are not im
ported, consequently they have not
risen in prise.
Beside being cheap these foods re-
quire little labor in preparation. Salt
fish needs to be carefully freshened
By this I mean plenty of water must
be kept on them and the waters
changed often. Better, if possible,
put the fish in running water. The
time usually required to freshen cod
or mackeral is from five to eight
Place fish with skin side up. If
possible raise fish from bottom of ves
sel to allow salt to settle.
If the fish is to be fried or broiled
it will need to stand in water longer
than if it is to be cooked with milk.
Our Yankee grandmothers used
cod fish as we do beef. And we are
indebted to them for many nourish
ing dishes made from it. An old
fashioned jCod fish dinner will furnish
fuel for a hard day's labor and is
within the reach of most pocket
books. Select thick, white portions
of fish. The "rusted" pieces are not
as pleasing to the eye, although we
are assured by the dealer "they are
just as good."
Strip the fish in even, small pieces
or flakes ahd put in saucepan with
plenty of cold water. Allow to stand
an hour. Drain and cover again with
cold water, place on stove and allow
to come to boiling point. Turn off
salt water, cover again with cold
water; set on fire and allow to boil
three minutes. Drain and serve in
rich cream sauce, with plain boiled
This served with a relish and a
light dessert is a well balanced and
"Try one of these cigars, old man;
they're the best thing out." "How are
1 they when lighted?"