davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1910-11-20
Bar-Le-Duc

Mrs. NJ. z. l." asks for recipe for
bsr-le-duc. l have bought from .grocers
the imported currant jelly put up in Bar,
le-Duc. France. 1t is put up in odd
little jaTs and + simply a b%oiled-down %
syrup; Holding It up to the lights you
fruit scattered through the conserve. These
taste like fresh currants, but the syrup
(Which is not jelly) Is insipid TO our
taste I added the Juice OF half lemon
with a spoon II I intended to keep it
for more than a day or two, I should not
add all the lemon juice at once but just
a little in the sauce dish.
Let me thank you, in this connection,
for the "hear1some" letter embodying
the foregoing paragraph. 1t is too in
timately personal in tone and detail for
the general reader, but it is heartily ap-
preciated by her to whom IL is ad-
dressed.
Two other friendly members prove
themselves to be really Constant Read
ers" by sending the recipe printed in
the Exchange several months ago
One considerably adds:
Here Is the formula clipped from your
Corner many months ago. / have copied ft
into my recipe book and send the clipping,
so there viii be no mistake. 1 have hun
creds OF YOUR recipes stored away where I
can easily find them.
As the holiday time is not very far off,
would you care ito have formula for
real English plum pudding? II so. / shall
be glad to send you one.
l hope that Mrs. NJ Y. l." Will keep
and try this barbecue recipe. / used 1t
last july. and it was perfect.
LORETTA 6Waukesha Wis.,.
Mrs. III. NJ. E. kalamazoo. Mich.) has
The San Francisco call., 1910-11-20

the. use Of table salt from one who says
of himself:
I am just a plain working man who. has
studied the question Of diet and the laws
OF health for many years.
In reference 10 my quotation Of the
schoolboys definition Of 'Salt-what
makes potatoes don't taste good when
you don't put any on them"-our cor
respondent says
Potatoes without salt don't taste good, they
say. That shows that our natural taste has
right kind OF food What. then. st may
be asked. would be the best kind of food
for human beings7 The answer is simple:
Anything that tastes good in its natural
state. raw potato does not taste good.
Nor would you like to bite into chicken
that had just been killed. Marion Harland
has told US often that Americans. as
nation are eating too much meat. Yes
But why not go one step further and stop
eating our fellow-creatures? This would
solve the. problem OF high meat prices and
we should be healthier and happier in
Eat rice and potatoes IL you like. but for
goodness sake don't eat anything what
looks out OF a pair OF eyes!
r. 3. CLOS Angeles CALI
The letter is too long to be pril
entire.
Shall the case now go to the jury?
Or are there still other arguments and
pleadings to be heard?
Has the world been at fault through
all the ages in believing that salt is
good?
The San Francisco call., 1910-11-20
Tzvo Recipes

May ask for recipe for lamb stew
and for chicken cut up in pieces With rice?
Lamb Stew
Cut . pounds of lean. coarse lamb
into inch-long pieces or into small
squares. Fry a sliced onion to light
brown in tablespoonfuls Of dripping
or of butter Strain out the onion and
lamb with -four and cook for minutes
In the kissing fat, turning, to scar all
sides of it. Empty meat and fat into
saucepan and cover with a cupful of
water; cover closely and cook gently
until the meat is tender. Take up and
keep hot in a hot-water dish while you.
season the gravy with minced parsley,
salt and paprika; thicken it with a roux
of a tablespoonful of butter cooked two
minutes with 1 spoonful of -four, then
stirred into the gravy. Pour over the
meat; keep over hot water for five
The stew is greatly improved by the
addition of a cupful of canned green
peas cooked tender, drained and put
into the gravy before pouring the latter
over the meat. Some drop into the
boiling gravy few leaves of green
mint.
Stewed Chicken With Rice
Joint a pair of fowls, after cleaning
and washing them. Leave for an hour
In 'marinade" of lemon juice and
SdldQ OIL. DEdln WITHOUT WlpluS. Eul
them into the inner vessel of a double
boiler, adding no water. Cover closely
and set in the larger outer boiler full
OF tepid water. Bring slowly to boil
and cook two hours at least. Test the
chicken then with a fork, and If it be
moderately tender drop into the kettle
pork, the Juice of an onion and a table
spoonful Of minced parsley. Cook for
an hour longer, or until very tender.
Lift the chicken with split spoon and
lay in a hot colander to drain. There
should be plenty of good gravy from
the meat and the minced pork. If not.
add a little boiling water. Return this
gravy to the pot and add half of a
large cupful of rice which has soaked
for an hour in cold water. Drain be-
fore putting it into the gravy and cook
The San Francisco call., 1910-11-20
Churnless Butter

! inclose a clipping which / found In an
old scrapbook where ii had lain for fifteen
years at least. 1t may throw some light
J. H. (Danvi1le. CALI
The cutting is from an Auckland
(New Zealand) journal. l extract the
pith:
be made by a. less laborious process than
by the old-fashioned mode OF churning. The
new method is this: Simply burying the
cream in stout calico bag in loose garden
soil for twenty-four hours or so. then gen.
uy working the resulting lump in the butter
washed and salted in the usual way. To
the general run OF masculine minds the
proposed method appeared utterly absurd,
but the quicker perceptions of the ladies' in
many homes caused the plan to be tried
with the most gratifying results.
THE plan has now become well known in
all the colonies. and wherever it is known
is hailed with delight BY it richer
labor required by the old process Of butter
making"
, 1t is not fifteen months since one Of
our own members wrote out for us a
minute account Of her experiment with
this very process. We believed the idea
to be original with her. and referred the
curious tale TO the scientific men who
honor the Exchange by reading what
we houseworkers have to say. 1 could
not comprehend then, I fail to compre-
hend now, why burying cream in the
ground for a night and a day should
convert it into richly favored butter"
Yet in far-off New Zealand they have
known and practiced the primitive
method for fifteen years. This is a
brand-new fashion (to most of us4 OF
The San Francisco call., 1910-11-20

tempts one to take just a little more
OF one or the other. and talk on and
on in an unconventional and delight
full way.
It is hardly necessary to remind the
housemother that at this time, If at
no other, she may be somewhat lavish
in her preparations. Even If prices Of
eggs are high, use an abundance Of
them in making the pumpkin pies.
The last pumpkin pie I ate contained
so many eggs and such rich milk that
It actually melted in the mouth that
waters In the recollection of it. One
may have to economic on the COM
mon days Of the entire year. but at
Thanksgiving and at Christmas let US
have only the richest and best that
our. larders can produce.
pretty fashion OF serving cram
berry jelly is to, pour it, while hot
and liquid. into small individual
molds, Lacking these. small muffin
tins make an excellent substitute.
Turn these individual forms of jelly
out upon chilled platter. taking
care to make more than one for each
person to be present. as on Thanks
giving day second helps" are in or
der.
Cream of Corn Soup
Drain the liquor from cans of
corn and chop the kernels fine. Put
them over the fire with a pint of
water and simmer for fifteen min
The San Francisco call., 1910-11-20
Salt and Digestion

TN YOUR remarks upon the communies-
ton received by you from k s; +.
you ask, Does salt assist or IMPEDE ol-
Eestion?"
To begin with, I call your attention to the
fact that natural salt found in fruits and
greens is organic" while common table
Ealt is Inorganic" And just because It is
Inorganic Qifeless) table salt-otherwise
known as Chloride OF sodium mineral
is unassimilable. Hence, It is not a food,
end il cannot assist digestion. All leading
authorities upon physiology ana diet are
agreed here. II there exists any oissinai-
larity OF opinion upon this point. II is mere
" TO the degree Of injury which COM
mon salt does 10 the human system. It does
not help TO form any OF the tissue. and so 1t
must be eliminated from the body by the
kidneys. bowels and skin. Even with the
help OF these il is not all OF il removed.
Some particles are deposited IN the bone
sait tends to premature age and senility:
81 forms deposits in blood vessels and IN
i is highly irritating 10 the mucous mem
brane lining the stomach; 1t Is largely re-
sponsible for the inoralnate thirst OF some
people immediately after or during meal
times which, when INDUCED in too freely,
dilutes the digestive juices, thereby hinder
ing normal digestion. II causes boiling
of foods and gulping OF soups, thereby de-
feating proper StlcatiOn and salivary d.
0estion. II causes a waste OF vital nervous
energy in that IL taxes the depurating
organs with useless labor. Finally, and in
brief. salt IS necessary Tor the human body,
nral salts such as are found in fruits,
grains, nuts and vegetables, can be appro-
priated When these foods are properly
combined in the dietary they contain suf-
scient salt for perfect health. In answer.
hen TO your inquiry, I should say that
common table salt is not only not an ala
20 digestion. but decidedly an Injurious de-
s1rrent.
She two cases cited by you as seeming TO
taoioete the necessity Of table salt IN the
1ss1Ary peri out the fact from the disas-
trous resui, that an imperfect dietary, not
properly balanced with probably an in
sanitary environment. were INDUCED IN
When the physiological functions OF the
body are perfectly understood and proper
" balanced diet of natural foods Is par
taken Of. and no violations OF hygienic
laws are allowed. perfect health Is the nat
ursl result
CHARLES F. Berkeley, CALI
From the same quarter of our terri
tory comes a vehement protest aga1ns
The San Francisco call., 1910-11-20

the pumpkin eenterpiece red and white
ears OF corn, instead of the grapes, they
are effectivs, If not good to eat. But
whatever decorations are planned let
them indicate harvest and plenty.
Children find the Thanksgiving din
ner incomplete without cider to
drink Serve it very cold and pour
from a large tankard or pitcher
cider is never tasted at its best unless
thoroughly chilled Keep 1t, therefore,
close to the Ice for several hours be-
fore using, but do not dilute 1t to
thin acid by putting ice into the
liquid itself.
menu suited for the home dinner
is: Cream of corn soup, roast turkey,
cranberry jelly, oyster pie. sweet po-
tato balls. erealned and baked onions,
The San Francisco call., 1910-11-20

Spanish rice, pumpkin pies, fruits,
nuts, coffee.
After the soup has been eaten and
the plates changed, the turkey may
be placed in front of the father of the
house. and the oyster pie before the
mother. The sweet potato balls are
laid about the turkey on it's platter,
while the other vegetables may be
passed from the side table-if one has
a waitress. IF not, the various dishes
may be put on the table and served
by the person near whom they are
placed Pass mild American cheese
with the pies, and serve coffee and
fruit after the pie course is removed
The family always linger long over
the coffee and fruit course, nuts and
raisins forming a combination that
The San Francisco call., 1910-11-20

changing home, the All-Fathers house,
to bow in gratitude for the greatest
blessing received-the blessing of the
life that never dies.
As Thanksgiving day is the family fes-
tival, we lay aside the latest fads and
wrinkles that belong to present-day
whims, and have the good, old-fash-
ioned dishes in which we rejoiced as
children. We dispense with French en-
trees, elaborate salads and many
courses. We feel that on this occasion
"old things are best" and turn with de-
light from what IS known as fancy
cooking to the roast turkey and home
made pies.
Have decorations that ere In conso-
nance with the festival Cut a pump
kin across one-third Of the way down
and remove the insides. Scallop or cut
thus left, and put 1t where It will dry
but not wither. Set IL on huge tray in
the center Of the table, and fill it with
rosy-cheeked apples, nuts. raisins and
red and yellow bananas. Let clusters OF
raisins droop over the sides Of the pump
kin shell. At the base, on the tray,
heap clusters of Malaga and Tokay
grapes The effect will be very gor-
geous and the result tempting TO the
palate. At one Thanksgiving dinner
tiny dried gourds were cut open. as has
been directed for the pumpkin, hol-
lowed half was put at each persons
place and filed with salted almonds;
or. If preferred. these may be used as
bonbon dishes.
Flowers are expensive at this season
of the year. and are really not so ap-
propriate for the Thanksgiving feast as
are bitter-sweet. with the berries still
clinging to It, and a few branches of
eVergreens. If one wishes to heap about
The San Francisco call., 1910-11-20
IMPORTANT NOTICE

BECAUSE Of the enormous
n Number Of letters sent 20 the
Exchange, must ask con-
tribUtorS TO limit their comnitrai-
cations to one hundred t0ords, er-
cept IN cases Of formulas or rec
ipeS a0hich require greater space.
I lcant all my correspondents to
hGUe shouting in the Corner.
olsd If my request IN this respect
is complied aoitb Il aCiH be posst-
bic 20 print nGRg more letters.
The San Francisco call., 1910-11-20
An Objection

The Introduction Of domestic science into
public schools and the movement in New
York city OF teaching "Babyology'' IN the
schools are going TO prove powerful agents
IN reducing many gross evils. Keep in mind
the FALLEN girP' and the wildcats boy
should you feel called upon to speak OF
these movements.
I enjoyed your talk upon candle and
lampltght, but our public dances, continual
series OF amusements in the evening, dis
sipation, fast living and a host OF other
strenuous society demands have taken away
the beautiful work and beautiful readings
of our former homes. The work done BY
our busy grandmothers would not hurt our
eyes. It is fashion and fast living that
make the glare OF gas and electricity in
dispenSable TO our comfort.
MARY Men. W. (Chicago).
The San Francisco call., 1910-11-20
Floor FiLler,

''I NJ R." Battle Creek. Mich.) asks
9E @t 1GE a n soafsd p s
Here they are; Tear old newspapers into
smi snd boS sowy SHye sevsra % hours NOT string
often to break the paper fiber. When re-
duced to a pulp. press out the water. Make
a paste Of one quart of -four. three quarts
of water and one tablespoonful Of powdered
alum. boiling well and mixing thoroughly;
make the mixture as thick as putty Press
this filler into the % cracks as soon as lis i Is
S9ql apden snandh and VIII last anfa for years
i have used this % mixture a1d te9,i1 can recon-
Those who have pressed me with in
auiries for the formula herewith given
will please clip it out and preserve ii
safely.
which arrived by the same mail with the
capital recipe for which we are indebted
to MRS. L. NJ. B."
For the benefit of 'I. NJ. R." and her
Battle Creek bride, I contribute these items
found in my manila envelope hle. marked
For Floors and Furniture
Make a paste by soak,ins ,, hlo9sting paper IN
little pu1verized whiting. added to sti1en the
paste win increase its value Pound and
wish, little coloring pigment to initiate
wood. Work this into. the cracks with a
This paste viii not shrink. nor Is It az
fected oy neat or fOlQ.
D Dissolve one pound Of glue IN two gal
Ions OF water. Stir into this enough fine
sawdust to make 2 a,1 Thick ek paste: e0lor to
s. Fill the cracks with putty (But ths
putty comes out after awhile. We tried itD
and boil II to soft pulp. To every two
gallons add a pound OF dissolved glue.
My file Is very full and contains much
that might interest your Michigan bride
and others whose needs are the same with
hers
I should be glad TO supply her with more
items should she care to write TO me for
them GRACE S. l. (Chicago)
The address of the capable house
mother is in my hands.
The San Francisco call., 1910-11-20

vt IS strange. but true. that the va
rious Joyous festivals which we eel
ebrate are always new. Every
year they return and bring with
them the same enthusiasm with which
we greet the overcoming miracle OF
the spring. Each May is as wonderful
and beautiful as II we had never seen
one before Christmas comes back. with
the planning OF gifts. the delightful sur
prises and the holy JOY that it has al
ways brought. Thanksgiving, the great
home festival, finds US once more ready
for the happiness that belongs TO It.
Il speaks well for human nature that
we are waiting and willing 10 observe
this feast when the government issues
the suggestion that we do so. There
is much talk about mans willingness to
accept ali and be thankful for nothing,
but surely the fact that Thanksgiving
day is celebrated each year is proof
that we DO sometimes pause TO enumer-
ate your blessings. Not so often as we
ought-but there is one day in the year
IN which some Of US do force ourselves
70 forget not all his benefits There
is a side Of the festival that we should
keep in mind. We cannot remember all
the mercies, but we are enjoined not TO
forget them all
Thanksgiving is one Of the few festi-
Fals that enforce upon US no giving Of
presents or paying OF OF obligations.
Christmas. New Years day, birthdays
al remind as that we should give u
others. and as money is not always
plentiful and gifts not always easy 10
procure. we sigh with a sense Of the
obligation imposed upon us and with
the appreciation Of our inability to
meet il as We wish We could. But the
last Thursday in November makes no
such tax upon purse and ingenuity.
To be sure there is work connected
with it, and this work falls upon the
housemother. But 10 her il is a labor
o. love. The festival means the home
coming OF all the children and chiidren's :
children. There is something very beau
thu IN the custom which brings all
back to the old home TO acknowledge
together their gratitude for mereies
received. To one who looks into the
beyond comes the thought that all
families may some time meet in the un-
The San Francisco call., 1910-11-20

fast until the rice is soft, but not
broken Put back the chicken and SIM
mer three minutes-not more. Heap
rice and gravy over it. Sift grated
cheese over the surface. Set in the
hot oven for one minute and serve.
You may cook the rice separately in
plenty of boiling water and heap about
the chicken when the latter is dished,
pouring in the gravy last and omitting
the cheese.
The San Francisco call., 1910-11-20
TUESDAY

Baked apples. cereal and cream. bacon
and fried mush, toast. tea and coffee.
LUNCHEON
Cheese fondu, stewed potatoes. scalloped
tomatoes with grated cheese "a left-ovorl.
cream pu1s tea.
DINNER
Bean soup with croutons curried veal.
boiled rice. lima beans. tpsy parSon. blacR
coffee.
The San Francisco call., 1910-11-20

brown sugar, then IN cracker dust. then
an beaten egg. and again IN cracker
dust. Set on a plate IN the ice chest until
the coating stiffens. Fry to golden
brown in deep fat. These balls are
delicious.
Spanish Rice
Boil the rice in an abundance OF salted
water until tender and each grain stands
separate from every other grain. Drain
and keep hot IN a colander set on the
side OF the range. Melt butter IN
frying pan and fry IN It slices or
onion and ? green peppers. freed from
seeds and white membrane and minced
coarsely. Add a cup OF seasoned and
thickened tomato sauce and stir all
into the rice. Serve very hot
Oyster Pie
Line a deep pie dish with pun paSts,
ill with dry breadcrusts. and 1T on an
upper crust. buttering the edges OF this
so that they will not stick TO the lower
crust Bake IN a hot oven to
light brown. When cold, remove tbs
upper crust, pour IN the scalding oyster
mixture. fit on the upper crust and set
the oven AUE Ten AAA4AALOSs VI uAAeAA ~AAS
pastry is thoroughly heated. To make
the filing. scald the oysters IN their
own liquor just long enough 70 ruf1e this
edges slightly. Drain. Cook together
tabl-spoonfuls OF butter and OF -four
and pour upon them a gill OF the oyster
liquor and IL cups OF rich milk Stir %
a smooth sauce and drop in the oysters.
Season to taste. add slowly a beaten
egg. stir until very hot. but not boiling.
and pour into the baked crust.
The San Francisco call., 1910-11-20
WEDNESDAY
RREAEFAsT

BREAKFAST
Oranges, cereal and cream. PhiIadelphi4
scrapple. graham biscuits. toast. tea and
LUNCHEON
Bouillon in cups. griddle cakes and saus
sage. cakes and honey for dessert. tea.
DINNER
Yesterdays soup with tomatoes. liver and
bacon, baked sweet potatoes, lettuce salad,
crackers and cheese. bread pudding. blaeA
coffee.
The San Francisco call., 1910-11-20
MONDAY

BREAhF-ASI
Oranges. cereal and cream. bacon and
eggs, rolls. toast tea and coffee.
LUNCHEON
Mince OF chicken and ham upon toast a
left-overl, baked potatoes yesterdays spa
ghetti warmed over. blanc mango and cook
les, cocoa
DINNER
Yesterdays soup. stew OF lamb and green
peas Ga left-Over). scalloped tomatoes (can-
ned). celery knobs. canned peach dumplings,
black coffee.
The San Francisco call., 1910-11-20
Work at Home
Mothers Recibes

] am sending to you my mothers
recipe for chowchow and for chill sauce
llhey are very fine. especially that Tor
Chowchow
TWO quarts of green tomato and the
same OF celery: / quart of onions.
The San Francisco call., 1910-11-20
~Nas4sA Aookoos%
FAMILY MEALS
FOR A WEEK
SUNDAY

BREAKFAST
Grapefruit. cereal and cream. broilsd
chicken. southern batter-bread, toast, tea
and coffee.
LUNCHEON
Tomato cream soup in cups. barbecued
ham. baked beans. brown bread. cream
cheese jam and crackers, tea
DINNER
Beef SOUP with noodles. stuffed shoulder
OF lamb canned green peas. spaghetti baked
with cheese. ambrosia, cake. black coffee.
The San Francisco call., 1910-11-20

getting near to Natures heart. Will our
pundits expound the causes that bring
about the change?
The San Francisco call., 1910-11-20
never tried the recipe. but trusts it may
prove satisfactory"
Barbecue

Bar-Ie-Duc
stem large ripe currants carefully. Weigh
them and allow pounds of sugar to each
pound of fruit. Get two more cupfuls of
Juice from reserved supply OF currants
Put a cupful OF this into your kettle, with
3 pounds OF sugar, and cook five minutes,
skimmlng closely Then add a pound OF
whole currants and cook five minutes
longer Strain the currants out of tho
syrup and put into q bowl. Return the
syrup~to the fire and boil until thick and
clear. Skim this; strain through cheese
cloth bag upon the currants; boil all to-
gether one minute and put into Jelly
glasses. When cold. cover with parafine.
The plum pudding recipe will be ac-
ceptable
The San Francisco call., 1910-11-20
Cream Of Corn Soup

dozen large cucumbers.. Of you cannot get
fresh. the picked will do.) Twenty-four
green peppers.
Cut these all up or chop. and sprinkle
with salt. Let them drain overnight in
a cloth bag. Next day boil in vinegar
until cooked clear. Add. then. cups OF
sugar ana of celery seed. Thicken with
a small bottleful of mixed mustard I
cut the cucumbers with a sharp knife, to
keep from bruising them.
Pack down in small jars and seal.
Chill Sauce
Eight quarts of ripe tomatoes; 8 cupfuls
of sweet mangoes (chopped); cupfuls of
onions; of sugar; OF salt: Il quarts Of
vinegar; 8 teaspoonfuls each of ground
cloves and of cinnamon; 2 teaspoonfuls OF
ginger; grated nutmegs-
slowly; add the spice at the last. Put
place, or wrap each jar in thick paper.
Mrs. C. c. B. Berwick. Pa1.
1t will be noted that both of these
recipes are for large quantities of the
pickles. The housemother who would
put them up upon a more modest scale
must divide and subdivide the ingre-
dients to suit her wishes. They are
good "standbys" in the long winters.
Green tomatoes may be bought in the
city markets long after frost has nipped
the vines, and the country housekeeper
may store them for weeks in a dry
cellar