davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1910-08-21
NOTHING TOO SMALL

''Of course" commented my friend
81 improved the occasion by saying that
no leftover was ever too small TO be
used, but ] doubt If she took in the les
son. The price OF economical living is
eternal vigilance on the part of the mis-
tress Cby courtesy), but Maggie has in
willing to learn. The entree is a new
idea 20 her. Yet she has lived with one
rich family for five years. l suppose IL
made no difference to her former
madam how many 'dabs' went into the
Yet / warrant that the husband of
her madam let not so much as a post
age stamp go into the Office wastebas-
ket,' i rcJoined. will the rank and file
OF women ever learn and practice bust
ness methods ."
If I harp somewhat too persistentiy
upon this string, 1t is because / am
certain reformers for rights and respon-
sibilities for which they contend we are
ripe and ready.
Returning TO our simple entree. I OBJ
serve that II Is not my purpose TO treat
II as q nller" between more fiignified
dishes, but as an important part Of the
family meal. To illustrate again from
everyday experience: It was my hap
piness to be a welcome guest last week
at the bungalow of another Young
housekeeper. The summer home. Of
which she took possession for the first
time this season, is a mile away from
the nearest grocery, and the butcher
calls three times a week On that par
uculer day one Of the numerous ills to
which country butchers carts are liable
had delayed his coming. Luncheon time
found the hostess with four guests in
the house and never a sign of steak,
cnop or roast. Country folk call these In
e large, general way butchers meat
We knew nothing of the disaster until
aater IN the afternoon when the tardy
arrival OF the vender gave the Well-bred
woman an opportunity 10 explain and
sne hao never hinted until then.
Sur nrst course was cream-of- tomato
The San Francisco call., 1910-08-21

soup in cups, mantled by whipped
cream Next, we had kippered herring
accompanied py delicious stuffed pota-
toes. Then came a cheese souffie that
was a miracle Of flavor and huffiness
accompanied by tomato sauce. Cucum-
Der salad followed, with crackers and
cheese. Homemade ice cream and cake,
with iced tea a la Russo, completed
the menu. The table was daintily laid
and great bowl of roses held the place
of honor in the center
The little hostess is the daughter of
my dear friend. and I had a, brief con-
fdential chat with her after the rest of
the party had gone.
1--WE live simply at all times,' she said,
frankly. Harry has his way to make
in the world, and we are paying for this
little lodge in the wilderness that
promises health and happiness TO our
boys ] did mean. however, to give you
a more luxurious repast than ] set
before you today. That luckless butcher
promised to bring me by 10 O'Clock this
morning a dozen soft-shel crabs and
a pair OF broiling chickens. When he
telephoned from a house six miles away
that he could not get here before 4
The San Francisco call., 1910-08-21

minutes; drain and lay in iced water.
When they are cold all through. wipe
and lay on ice for half an hour to
stffen. Now beat TO. a smooth paste.
Have at hand a good drawn butter and
beat the paste into this until It Is stiT
enough to handle; add a tablespoonful
OF stfted -four, or enough to stiffen II
well; next, the beaten yolk of an egg to
bind the mixture; season with pepper
and salt and a very little finely minced
parsley. Make the paste into croquettes,
Touring your hands well; dip in beaten
egg, then In cracker dust and set on the
ice for several hours. All night will
not be too long in hot weather. Fry in
deep fat. They are very nice.
Cape Cod Croquettes
Pick cold boiled cod or other firm fish
into fine bits with a fork. Have ready
half the quantity of cold mashed po-
tato worked to a smooth cream with
drawn butter. Season TO taste with salt
and pepper, and, If you like, with
dash of catsup or Worcestershire sauce.
Form into croquettes, roll in beaten egg.
then in fine crumbs; set on the ice until
very cold and stiff, and fry in deep lard.
Vegetarian Croquettes
Blanch nut kernels by scalding and
stripping off the skins. Set on ;he ice
until crisp. Then pound or run through
your vegetable press. Prepare an equal
quantity Of mashed potatoes mix with
the pounded nuts; work in melted hut
ter and few spoonfuls Of cream, with
pepper and salt to taste. Now beat in
the yolk Of an egg to bind the paste.
Form into croquettes; roll In egg and
cracker crumbs, and set on ice until
stiff
Fry in deep dripping or other fat, and
drain IN hot colander from every drop
of fat. Serve Immediately.
Chicken and Spaghetti Croquettes
Mince cold cooked chicken fine and
mix with an equal quantity of cooked
and cold spaghetti, also chopped. Sea-
son with salt and paprika. Have over
the fire in a saucepan cupful OF white
sauce drawn butter), stir in chicken
and spaghetti and cook 10 a boil. Add
the beaten yolk Of a raw egg and. II
you Ike. teaspoonful of onion juice
with little finely minced parsley.
Turn out upon a platter and. when cold
and frnl, make into croquettes. Dip
into beaten raw egg, then into cracker
dust; set on the Ice until stiff, and fry
In deep fat.
You may substitute veal for the
chicken. or lamb. In the latter case,
use cold boiled rice instead Of spaghetti
or macaroni.
Serve tomato sauce with any Of these
croquettes.
Ragout Of Beef's Tongue
Cut into dice an inch long the re-
mains Of fresh tongue which has
been boiled or braised or roasted.
Cover with a mixture OF salad oil and
one-third as much lemon juice. Leave
In this for two hours. Turn into a
saucepan; season to taste with salt,
paprika, onion juice and minced parsley
three or four chopped olives. and half
a dozen french mushrooms cut into
quarters. Simmer slowly for Ave min
utes-just long enough to heat the
ragout through; add half a glass ef
sherry and a tablespoonful Of lemon
juice. with a few tablespoonfuls OF
brown stock and a tea spoonful of kitch-
en- bouquet. Cover closely and SIM
The San Francisco call., 1910-08-21
Chnrnless Butter

several or our readers have asked ques-
tions as to making butter without a churr
l think can tell OF very simple way:
put my cream into earthen pot and
sir 1t with tablespoon until il Comes
6utter. It generally takes three-uuarters
Of an hour. sometimes less and sometimes
longer. / have also made II by putting N
into quart lar and shaking IT, The butter
comes In about twenty minutes
Mrs. W. c. L. (Tamaqua, Pa-).
My good Marie" used to make what
Is sold in American markets as sweet
butter" that Is, saltless, in glass
syilabub churn. Some Of US prefer this
to salted butter. But this was veritable
churning. So is your process of beat
It In jar. I think that our inquirine
friends are on the lookout for a way
of bringing the butter without aai-
tating the cream at ALL One wrote Of
burying it In a thick bag In the esrtb
for day. Did you read her letter.
The San Francisco call., 1910-08-21
-lzzSszas M5s La1zzo eSzvrs

o'clock my heart sank woefully. 1 could
do nothing but countermdnd my orders
and get up an impromptu luncheon OF
such things as my emergency shelf
afforded. l didn't apologize, of course
My mother told me years ago that AN
apology is the least acceptable sauce
one can set before guest After the
poor man appeared at the gate, I told
the story as a Joke upon myself.
I thought, and 1 said, that she proved
her breeding. her good sense and her
excellent housewifery by the manner in
which she met the nlishap. And i laid
away the tale for the very occasion
upon which 1 am now using it. Had
her mothers tea ching not embraced the
art of tossing up entrees. her luncneon
would have been a wretched failure in
stead of the paiatable repast all of us
acknowledged ii to be.
Cheese Souftie
Make roux of two tablespoonfus Of
butter and the same of flour, cooked to-
The San Francisco call., 1910-08-21

the beaten yolks, then fold in lightly
the stfffened whites. Pour into but
tered and heated bake dish and bake,
covered. ten minutes. Then Increase the
} heat and uncover. It should puff high
and be Of a. golden russet color. Send
at once to the table, and have hot plates
ready for it. It falls quickly.
Cheese Cups
Cut stale bread into slices over an
inch thick. and pare off the crust. With
a tin cake cutter press hard upon each
slice. taking care not to have the edges
ragged. The cutter should be larger
than those used for cookies. With a
smaller, cut half through each round
and dig out the crumb, leaving enough
to make bottom for the cup" Butter
the rounds inside and out and set in the
oven to dry. When they begin to color
ever so slightly, I'LL each-full-with this
mixture.
Stir together in a saucepan three ta-
blespoonfuls of cream, in which put a
The San Francisco call., 1910-08-21
Offers a Home r

l will give free room and board to s,u,s
respectable Protestant young woman desir-
Ing 10 come west for her health One who
V'u De company for me at home and 20
cut with me sometimes. Perhaps e p
u, or Norristown. Pa, would like 70
come 10 me: NV hl sband works az night
and am all alone The thought has come
10 me that some one with weak lungs might
be benefited by the Arrangement and I be
less lonely in the evenings
Mrs j. b. w. CF4agstan, Ariz).
The arrangement might be emil
nently convenient for both parties If
references were exchanged, and the
result of correspondence mutuaIIv
agreeable. But careful inquiry on the
part OF each should precede a decision.
The San Francisco call., 1910-08-21
BnttermiLk Soup
T HAVE had 50 many helps from your
/ Exchange that 1 gladly reciprocate by
- sending the recipe tor buttermilk soup
acked f,e ~, mi Y -

HAVE had 50 many helps from your
Exchange that gladly reciprocate by
u sending the recipe FOR butternilk soup
asked for by M. V. K"
For eight persons make the following
quantity:
One-quarter OF cup OF rice. half a pound
of prunes. two quarts Of fresh buttermilk.
brown sugar and salt to taste. q little Hour
for thickening. Cover the rice and prunes
with cold water and boil until they are
tender. Pour in the butterrniik then and
bring 70 a boil. Add the sugar and salt.
Some Ike Il sweeter than others. Thfcken
10 the consistency. OF broth with flour or
cornstarch. Boil for a minute and serve.
This soup may be eaten either warm or
cold, and 1t may be made without the
Prunes IL desired, II is very wholesome for
invalids. Buttermilk pop" is the same
thing as this. / am sure.
DEUTSCHE HAJSFRAU CDepere. wisD.
Did not 1 prophesy that our German
housemothers would justify my faith In
their ability and good will toward
others of the guild? / have two more
recipes for buttermilk soup (pop),
which will appear in good time II
may seem an odd compound TO those
who have never tasted it, / am
assured by those familiar with it
mat 1t is quite as palatable as
koumiss and as wholesome.
The San Francisco call., 1910-08-21

Of lost time and labor to look up recipes
search Of papers containing the Ex-
change notices of last winter have
proved unsatisfactory. Will the woman
Who cuts out and keeps (where they
may be found recipes from our Corner
be merciful and copy out this one for
US? It is too late for this year. but
M z. L" will not let it slip through
her fingers again.
The San Francisco call., 1910-08-21

out separating yolks and whites, and
five tablespoonfuls of grated cheese
Parmesan, IL you have It. Pour the hot
milk upon the eggs gradually, beating
all the time. then mix in the cheese and
a saltspoonful each Of salt and paprfka.
Pour into weil-buttered "nappies' or
timbale cases and set in a pan of boil
Ing water in the oven. Cover the pan.
AS soon as the timbales are fairly set"
or firm, turn out carefully upon hot
fat dish and serve with hot ton1at to
sauce. Serve at once, passing thin
slices of buttered whole wheat or gra-
ham bread with them.
The merits OF quick cheese entrees
are too little known to American cooks.
These are but few of the many that
may take the place of meat dishes at
luncheons.
Calls Brain Croquettes
Wash the brains in ice-cold water,
clearing them of bloody hbers. Now
put them into a saucepan and cover
deep with boiling water. Cook fer three
The San Francisco call., 1910-08-21
IMPORTANT NOTICE

DECAUSE Of the enormous
II number of letters sent to
the Exchange, must ask
contributors TO limit their COM
aaunicdtions to 100 words, ercept
IN cases of formulas or recipes
schsch require greater space.
fCant all 1sy correspondents TO
haze shoDing in the Corner.
and If ma request in this respect
Is complied acith. St sciH be pos
sibge 10 2rint many more letters.
The San Francisco call., 1910-08-21
Special Notice

Such an immense mail pertainino "a
the other side of the maid and mistress
question has been brought to nv desk
thaf | am constrained to hold a SPECIAL
symposlum next week based upon this
important matter. If there be a brfght
side to the shield. let US look at ii. If
not: we will do our best TO burnish the
The San Francisco call., 1910-08-21
THE HOUSEMOTHERS' EXCHANGE

Scar the chops in little butter in a
frying pan. turning them, that every
part may be cicatrized. Lift the meat
from the fat and put into the heated
casserole. Cover closely and set in
boiling water while you fry in the same
fat sliced onion and a carrot cut into
dice Drain and lay these among the
chops Now add cupful of good stock.
If you have no other, strain 10-cent
can of mutton broth and use. Cover
and set the casserole in the oven for
forty-fiTe minutes. Add then dozen
parboiled, and half dozen white but
ton onions that have been parboiled.
cover and cook again for twenty min
utes or more. until the meat Is very
tender. Drain away the gravy from the
chops, keeping the latter covered and
not While you prepare the gravy.
Put the liquor from the Casserole into
saucepan; thicken with Drowned flour,
adding a teaspoonfu Of kitchen BOUQUET
and tablespoonful OF tomato catsup.
bon up once. pour over the meat, put
back the casserole. covered. into an open
oven and let it stand five minutes he
fore 1t goes TO the table
Chicken, veal and liver may be cooked
in this way. All will be saYory and
tender.
Rice and Liver en- Casserole
Boil cupful of rice until tender
work into it a tablespoonful of butter
and season with salt and paprika
crease the casserole well and press in
It the rice, like thick lining of the
inside. Set away until perfectly cold
Meantime, boil a lambs liver: drain
and chop fine. Heat in a saucepan a
large cnpful of stock. If you have nor
enough, exc it out with the salted LIQUOR
In which the liver was cooked. Thicken
with Drowned -four; season with tomato
catsup or sauce and kitchen bououet:
pour the gravy upon the minced liver.
stir we'll and fill the followed center of
the rice lining with it. Strew bread
crumbs thickly on the surface; cover
and cook half an hour, or until bub-
bling hot
A cheap and a savory dish.
Caramel Icing
Stir into a half cupful of cream a
pinch or soda to prevent curdling, half
cupful of sugar and a tablespoonful
OF butter Cook until it ropes take
from the fire and stir into it four ta-
bsesDoonfuls of burnt sugar fcaramel)
and vanilla to taste. Cook again one
short minute and cool suddenly When
quite cold. frost the cake with il. Set
IN the hot sun to dry.
The San Francisco call., 1910-08-21
Bar-lc-Duc

That you are not the only housewife
who puts things away too safely for her
own comfort. we have evidence in the
next letter:
Please send me the recipe for barbecue.
wxnicE appeared In your Exchange during
some and have lost the recipe
NJ E. L. hynchburg va)
Again / am nonplused! AS you have
been Informed by letter, it is matter
The San Francisco call., 1910-08-21
A LESSON IN ECONOMY

The housewife Of today told how the
veal. minced and blended with the rice,
seasoned well and moistened with lit
tie stock. would appear with honor as
croouettes; how the tomatoes, heated,
strained. slightly thickened with a little
-four rolled in butter. would be passed
as sauce with the croquettes, while the
peas beans and lettuce would be
wrought into a tempting macedoine
salad by the addition of mayonnaise
dressing.
And as there will be but two Of US
20 luncheon today-Mr. Blank and my
self-we viii get along nicely if you Will
bake a few potatoes. We Will have
crackers heated and pass with cheese
along with the salad. ] poured off the
tea from the leaves while we were at
breakfast, not TO let it get bitter by
standing on them We will ice IL for
luncheon. And for dessert there is a
dish of fruit on the sideboard. We
shall do famously, you see"
Then up spake the amazed maid =:
And il was meself that was wonder
ing whatever could be done with them
scraps! II you hadn't told me better. I
should have put the meat on cold and
warmed up them little dabs of vege-
tables separate and sent them in in
three saucers. AS for the rice. that
would have gone into the garbage pail,
I guess. Twas too little TO do any
thing else with.
The San Francisco call., 1910-08-21
Casserole Cookery

should be very grateful for some recipes
-, easseIoie dishes and good formula for
Mrs. V. V. Detroit Mich).
Inc rules for cooking in the casserole
are SO nearly the same in most cases
that a few general directions are All x-1tI
neeo. l subJoin one recipe that should
pe fa1thful guide with dozen others.
Mutton Chops en- Casserole
Trim away every bit of fat from the
cnops. Mutton tallow is not palata Bile.
The San Francisco call., 1910-08-21
Peach Shortcake

May contribute something to make your
mouth water?
.Sift cupfuls or -four into basin
three times. with 8 teaspoonfuls Of
Work into this tahiespoonfuis OF
butter and the same Of lard. Il dom t
use as much shortening.} When these In
gradients are well Incorporated. wet with
a cupful OF sweet milk. Divide the dough
cake pan. the rest into another The pans
must be well buttered. Bake covered ten
minutes, then brown
Split each cake carefully into halves
using a fork, not to. tear the cakes, Butter
sweetened. peaches. Prepare these while
the cake Is in baking, Replace the upper
parts of the split cakes, as with other
layer cakes. and serve with whipped
cream. PERCY louisville. Ky-).
A favorite contributor with us all
She says her little say, and steps
gracefully aside to make way fol
the next in line.
The San Francisco call., 1910-08-21
Il Rose PiIouv
!, klndiy let me knew through the

Kindly let me know through the Ex-
change how to make rose pillow
B. B. L. ffIarTisburg PAD.
Pick the rose petals on dry day. or
at least when the dew is Off Spread
upon papers in a window where the dry
air can play freely over them. but not
In the sun. which would shrivel them
during the day. Leave them in the
house and in a dry place at night
When they are quite dry, scatter a.
little rose powder and as much pow
dered orris root among them, and il
The San Francisco call., 1910-08-21
FRIDAY


Cantaloupes, cereal ard cream broiied
founders. stewed potatoes whole wheas
oreaos toast. tea and coffee.
LUNCHEON
Soaied mutton. sliced and fried in batterF
oaked sweet potatoes. tomato ana cucumber
sai4os crackers and cheese.
DINNER
scotch broth tbased upon liquor In which
mutton was boiled). halibut steak riced
potatoes. .succotash with yesterdays lima
oeans), blanc mango and cake
instead of making out the menu for
saturday, 4 shall substitute one for one
gay, WITH accompanying recipes which has
come 70 me unacc0n1panied by a line OF ex-
planation II this be not the use to which
tne writer wished her work to BE- appIfed
WI, wllI sne excuse the liberty I am taking n
Incorporating Il In our Family Meals for
Week?
BREAKFAST
coffee. ossS' SOS
LUNCHEON
Cheese crackers. potato salad. coffee caks.
DINNER
Asparagus soup. oeefsteak roll. beet.
rnubarb pie, coffee
The San Francisco call., 1910-08-21

bit OF soda, tablespoonful Of butter,
as much salt as will lie upon a dime,
and half as much paprika. When 1t
heats, stir in five tablespoonfuls of dry
cheese, grated f1ne-Parmesan is the
best, if you have it. Arrange in a COW
cred baker and set in a quick oven for
five minutes. Uncover and brown light
ly and very quickly.
Cheese Timbales
Heat two cups Of milk to scalding.
adding a bit Of baking soda Have
ready FIVE eggs beaten very light. with
The San Francisco call., 1910-08-21

III IL wen 70 preface the WOT0 DA lie
adjective simple" 1t stands to ths
l. timid housewife as a fnger-post in
scribed, ''No danger"
Our manual OF kitchen French defines
"entree" as "A small made dish served
between courses at dinner" Our fore
mothers called it "a side dish" in a
day when meats were carved by the
master al the foot Of the table. and two
rows Of vegetables and side dishes led
the eye and imagination to another
leading dish-usually of meat-at the
head Of the board.
My grandmother told me of a still
earlier day when meat, vegetables and
pudding were all set upon the table at
the same time. On the highest of holi-
days the side dishes were scalloped
oysters and chicken pie. Croquettes.
pates. roulades and vol-au-vents were
as far in the distant future as the
magnetic telegraph and trolley car. A
ragout was a stew and a ''mince'
just plain hash
Our topic today IS the simple entree
oftener than otherwise an economical!
way Of utilizing leftover, or several
left-overs, from a former meal. Should
the housekeeper. enlightened by the ex-
plana ton, cavil at the foreign name,
leave il &c her to invent a better.
young housewife. whose mother has
been her teacher in cookery and the
general management of the home. told
me, laughingiy, yesterday, of the naive
admiration Of her cook. when instructed
what use to make of the contents OF
refrigerator and pantry brought out for
the mistress inspection after breakfast.
These were a pound or so Of cold roast
veal, a cupful Of stewed tomatoes, the
same quantity of cold peas, half as
much boiled rice, perhaps cupful of
lima beans and half head of lettuce
that had not been used in making last
NIGHTS salad.
The San Francisco call., 1910-08-21
Il Lonely Lover of Books

offers books TO the readers Of the i. Ex-
change. or to such as would value them
I certainly would and should be glad In
deed to have them. /. live out in the coun-
try, six miles from our county town and
twelve miles from a railroad and often
get very lonely. Ny greatest enjoyment is
reading 1 have been trying anxiously to
get some new books-that is, new to me
but l cannot afford to buy them. / would
gladly pay freight charges to Owenton,
KY. via Sparta on Louisville and Nash
Vile Railway. A. D. tOwenton, Ky).
We enter your address in our book S
with sanguine expectations of pass
ing it over to dozens of other book
lovers. Sydney Smith wrote a charm
ing essay upon the life of one who
lived Twelve Miles From a Lemon. !"
Your twelve miles from a railway
and six from town" has a flavor of
backwoodsism that seldom creeps into
our Corner. You must have your
books
The San Francisco call., 1910-08-21

you can afford to get as much as a
teaspoonful OF genuine altar of roses
you have fragrance which Is virtually
tmperdshable. 1t is very expensive but
delicious, and a few drops will perfume
the whole mass OF petals. Be sure the
petals are fully desiccated before yeu
inclose them In the cover. If they are
at all humid. they become offensive In
time.
The San Francisco call., 1910-08-21
WEDNESDAY

BREAKFAST
Melons. cereal and cream. bacor, h0ilAd
fresh eggs. quick biscuits toast and tea-
LUNCHEON
Beefsteak and onion stew a leftover.
potato cakes "a left-over). salad OF youna
oeets "a left-over) with French dressing.
crackers and cheese. pears and peaches
DINNER
Clear soup with noodles Ga left-over). val
euqets. green peas. spinach. floating island.
black coffee.