davidaulloa/AmericanStories huggingface dataset:
The San Francisco call., 1910-11-27
TTY ITH pleasure I give the recipe fo
tnj the real German potato salad
w German Potato Salad
CThe real thing.)

fIhe real thing-)
Boil in their Jackets potatoes OF medium
size Have salt, vinegar, salad oil and
white onions ready. that the salad may De
made as soon as the potatoes are done.
they are hot. Slice and season with salt
and oil. Toss together gently and add
the vinegar and onion minced very fine. II
the vinegar be very strong, dilute with
set In a cool place until you are ready TO
serve.
upon having good. mealy potatoes and a
fine quality of salad oil Pepper to taste.
For four persons use about eight potatoes,
half a teaspoonful of salt three tablespoon
egsr-diluted. II strong. with one-fourth
water-and TIE half of a large onion or
the whole OF a small. minced very fine.
l. NJ Sutherland Spring, Tex.).
The excellence of every salad hinges
upon the quality of the oil used in the
dressing A story Of the last century
had to do with the blunder of cook
who dressed the salad served in the
family of a distinguished editor with
castor oil for week. When the mis-
take was discovered through her an
nouncement that all the oil was gone
she pleaded: AN shure wasn't 1t
marked castor oil? and av coorse put
it in the caStori
The anecdote is strictly true. and takes
point from the fact that the editor was
a well-known gourmet, and that he had
praised the salad,
disguised the flavor OF the medicine is
lost to this generation. We humber
learners in the culinary school must see
TO 1t that none but the finest oil goes
into our nayonnaiSe and French Dress
ings-
The San Francisco call., 1910-11-27
THE HOUSEMOTHERS' EXCHANGE

a covered roaster. Pour a little stock
or gravy about them and bake. covered.
about half an hour. Take UP the pep
pers and keep hot while you th1cken
the gravy with Drowned f1our. or ado
to il a good tomato sauce. Pour about
the peppers and serve If you use beef
In the stufflng, mix potato with II, II
chicken breadcrumbS: If veal or Iano,
buttered rice. These are also nice nlleo
with cold minced fish and crumbs. some
like those stuffed with veal when
strewed thickly with parmesan cneese
just before they are taken from tne
oven. In this case. pour r1cn tomato
sauce about. them. Any white a nsnv lav
be wrought into an elegant side dlsh
by mincing the cold remains Of yester-
DAYS dish, mixing in a fourth as mucn
fine crumbs and filing peppers Win
cheese a few minutes before taking up
the peppers; cover for minute 10 let
the cheese melt, and serve with ess
sauce.
Spanish Rice
This is also a good way of using sweet
green peppers. Cook a cuptul OF rice
in two quarts of boiling water, slightly
salted. Let it boil fast twenty minutes,
or until. by testing a grain, you ma
1t tender but not broken. Drain of
every drop of water through the colan-
der and set this, with the rice N IL
within an open oven TO dry on LOT
minute.
Seed and scaid three peppers; when
cold mince fine and stir into two taole-
spoonfuls of butter. heated to Missing
heat the peppers and pour upon me
rice. With a silver fork open tne
mounded rice slightly to let the sauce
sink in, and serve
The San Francisco call., 1910-11-27
The Vepetable Orange

AS more than one correspondent has
written for particulars touching the sub
ject of our next contribution, l insert
it with sincere gratifcation:
Carlisle. Ind.5 regarding the garden
As we have raised and enjoyed them for
some years. perhaps l may be OF help to
They are combination of melon and GU
cunber. / think. and grow as these do,
trailing upon the ground, and yield gen
varies in size from IL inches in diameter
st and are, are round or oval marked like melons
seeds; lay in a dish with the concave side
them stand thus all night. In the morning
add sufficient colo water to make good
until the sections are transparent and
tender. Add sliced lemon to each quart
This is a delicious fruit when preserved
or canned, but 1 never heard OF using It
1ey Of esaD fhem They @ sre aIso fs good @d When When
prepared as citron is preserved, with lemons
Last year, in connection with the first
appearance in the Exchange of the
vegetable mongrel-garden lemon or
orange-we received several recipes for
preserving and picking it. Pictures of
1t accompanied some with letters de-
scriptive of the newcomer, and a
package of seeds was incloSed for the
editor by one kind soul. They were duly
planted, and we eagerly watched. them
from the day when the first leaf broke
ground. Then the June drought-herce
and hot-caught and dwarfed them un-
til they took heart again under the late
July rains. 1t was too late to insure
ripe fruitage. The frost cut them down
prematurely, and I had no chance to
try any of the formulas bestowed upon
us for carrying them over into the
winter. They are an interesting novelty
in our repertoire.
The San Francisco call., 1910-11-27

great deal Of cooking. preserving or
picking. At other times try to keep
them free from dishes cooking utensils
etc.
Have the kitchen crockery OF plain
white stoneware that can be easily re-
placed. Or, II you prefer decorated
china, choose a simple blue-and-white
pattern. Heavy china gaudily decorated
is in poor taste A half dozen cups and
saucers and an equal number of plates,
with a teapot sugar bowl, several pitch
ers and mixing bowls, will be all the
crockery that you actually require IL
you have only yourself and John In the
family, you can get along with half OF
the number mentioned
AS to the cooking utensils avoid elab-
orate articles or so-called labor-savers
until you are sure that they are what
they purport to be. Some Of them are
SO complicated that they add to instead
of lessening your work.
In this connection I take the liberty
OF quoting from a little book In the
Young Farmers Practical Library series,
entitled From Kitchen to Garrett"
practical housekeeping volume that has
recently come to my notice. In the chap
ter on the kitchen the author says:
sThere have been many lists given by
various writers from which the young
housekeeper is supposed to order her
kitchen necessities in the way of uten-
sils To the ordinary householder the
number suggested is appalling. Some of
the articles mentioned she has never
heard Of; others she does not know how
to use, and some seem to her as labor
makers rather than labor-savers. To
the initiated they may mean ease In
e cooking; to her they stand for unneces-
sary complications. I will give list OF
the ordinary utensils that 1t is well to
have and to this number the reader
may add what she wishes Some or
these L name are necessities to success
The San Francisco call., 1910-11-27
,Szceet Pebbers

Could you give me recipe for putting Up
the sweet salad peppers for winter use?
Also, some ways of using them-either the
green the red?
VI. NJ champaign, Il).
Your first query is referred to house
mothers who may have the desired
recipe.
AS TO the second-have you ever pre-
pared and eaten stuffed green sweet
peppers? Take out the seeds carefully,
not letting them touch the sides of the
pepper. as the pungency of the vege-
table is in them. This done. Law them
in scalding water for half an hour;
drain and let them cool. Have ready
a forcemeat of cold lamb and rice, or
veal, or cold chicken--in fact, any meat
you may chance to have left over.
Season with salt and butter You need
no pepper. Fill the shells with the
mixture and set the peppers upright in
The San Francisco call., 1910-11-27

I mentioned the receptacles for holding
the sugar. salt. flour and spices
If this list seems formidable. it is well
to remember that all the things do not
have to be purchased at once. and many
are not essentials. Get. at first. the bare
necessities. such as kettle. roasting
pan, broiler, double boiler. frying pan,
strainer and mixing bowl (your ex-
perience will tell you what the actual
necessities are), and. as you can do so.
add to your stock until you have
well-furnished kitchen. To have the
proper utensils, and to understand thor
oughIy the use of each, is the secret
of good cooking.
We have discussed so lately, and at
such length, the comparative advantages
of large and small kitchens that 1t would
be superfuous to go into the subject in
this paper
The young housewife of today has out
grown the idea that her kitchen. how
ever commodious and well supplied
must do duty as sitting room and IL
brary. 1t is nothing more nor less than
0eT WOthSAAOp, ACA A0OOAoIOAy- " A~-
the work OF the hour is done she should
betake herself to another room, leaving
cooking apron and cap behind her. Be-
tween the times Of busy occupancy Of
the laboratory. air it thoroughly. Who
OF US does not recognize loathingly the
odor OF cold, stale grease some notable
housewives take into their drawing
rooms and even into church?
One OF the tribe occupied a pew
adjoining mine for ten years. She was
more than well-to-do; she far outshone
me in dress; she was fairly well edu-
Gated and pretty. Altogether. she was
an estimable member of society. To
this hour I think OF her as vulga-
rian, because in ali the Sundays during
r. which I endured her neighborhood I
never got away from the close, rank,
Kitchen SMELL that clung to her gar
ments I used to wonder If she kept
her Sunday raiment in the pot-closet.
I suppose the truth to have been that
she had fallen into the habit. inherited
from her thrifty mother. Of sitting In
the clean. warm, cozy kitchen except
when visitors summoned her into what
she spoke Of as the ''parlors," and her
The San Francisco call., 1910-11-27

grandmother as "the best room.
I wish I could sketch for you tns
kitchen presided over by the French
woman who looks after the ways Of her
household 1t may be not more than six
feet square. but every inch IS utilized.
The floors and the walls are Of tiles.
Cupboards with glass doors line two
sides Of what IS a mere cabinet in d.
mensions. There are no draperies 70
catch dust and TO be saturated by steam
and Cdors. Every utensi has its place
and all are shining clean. They are ner
tools, her retorts. her receivers. her
alembics. She could lay her hand with
unerring certainty in the dark upon any
one OF them. have called IL her labo-
ratory. To the true artist and mistress
of her profession it is a studio wherein
raw materials are wrought into the
finished products OF her skill.
The 'kitchenette" OF which we are
beginning to hear so much may carry
the idea OF compactuess and economy
Of room a step too far. Our American
housewife wants room IN which she
can breathe freely and move suddenly
without upsetting pots, pans and plates
She does not need combination par4OE'
cooking room and bOudoir.
The San Francisco call., 1910-11-27
Jmbrombtu Potato Salad

Last month while visiting in the country.
1 was called upon to help in preparing for
hostess. She went TO town that morning,
leaving the course clear for our prepara-
tions 1t fell to my lot TO make the potato
salad. and when ] was ready for the dress
ing we discovered there was no oil in the
house. What l to do? And this was
my first trial of the recipe!
This was my expedent. and it was a
success: To II peck of potatoes, boiled.
peeled and sliced. minced onions and
tablespoonfuls OF minced parsley, ar
ranged in layers and well seasoned with
salt and pepper, / used ] tablespoonful OF
The San Francisco call., 1910-11-27
The Question of Economy

A Californian Graves leave to speak
economy in buying bv the small guam
tity and, true to our principle of lend
Ing courteous heed to both sides OF an
argument. ] make way for her very
temperate and well-expressed letter.
There is Of course. a happy medium in
everything, and the right quantity to buy
must depend largely upon the size of the
IaImiiy and the kind of goods purchased
,wnether perishable or not. If one buys too
lttle at time one pays two or three
prices Tor IT. For instance 10 or 10 cents
worth OF sugar. And flour is called Tor
more frequently in small than in large
spent a number of years behind a gro
gerry counter in my fathers store and l
@ nave seen the practical working Oh tnese
different systems
When sugar was sixteen pounds 1or Si
women would buy 3la pounds for a quar-
Ter or fourteen pounds for four quarters
There were two sounds Of sugar for the gro
GER time, sacks and string. which must pc
pald for. but which of no value 70 the
housekeeper Whereas, the two pounds OF
sugar would have lasted her several days
II sne made 10-cent purchase the Saving
was still less
The San Francisco call., 1910-11-27
HRg MEm1m(M Me

full cooking; others are simple aids To
the housekeeper.''
Then comes list which I will repeat
for the benefit Of the bride housewife;
but 1 want to remind her first that the
originator of this list had in mind the
housemother Of a family of fair size.
would therefore, counsel the young ma
tron to use her own judgment as to the
number of utensils she buys, in many
cases dividing the number here given by
two-that is, where a half dozen pans
are suggested. purchase for your small
household but three; where two or three
utensils are named, get but one.
A COMPLETE LIST
Three double boilers of varying sizes,
three saucepans, an iron or agate soup
pot, preserving kettle; two tea kettles,
one large, one small; two coffee pots;
a griddle, Of soapstone If possible;
waffle iron, two frying pans; a frying
basket, or a large, deep kettle for fry
ing fritters crullers and doughnuts;
four pudding dishes Of different ca
pacities, six layer-cake tins; two cake
tins, each with funnel in the center;
two loaf-cake tins, four bread pans.
bread raiser a dozen muffin rings, eight
cen small muffin pans, dozen gem
cups of earthenware, two pudding
molds. two jelly molds, two covered
roasters or dripping pans. ham boiler.
an asparagus boiler; two dishpans, one
for pots and pans, the other for the
china and glass; two soup strainers, q
colander, -four sitter, two cake cut
ters, breadknife. large carver,
vegetable knife, a long-handled flesh
fork, two long mixing spoons, one egg
whip, one eggbeater, one vegetable
press. one meat grinder, three pieplates.
one wooden spoon, one chopping bowl,
a chopping knife, a pastry or bread
board, four mixing bowls, three quart
bowls, quart measure, pint measure
one large and one small pitcher, cake
turner a split spoon, ladle, can
opener, two graters, nutmeg crater,
a rolling-pin, two tin pals with covers,
two tunnels, a corkscrew, two gridirons
or broilers. OF course, this list does
not include the knives. forks, spoons and
crockery used in the kitchen. Nor have
The San Francisco call., 1910-11-27
IMPORTANT NOTICE

N ECAUSE of the enormous
X number Of letters sent to
- the Exchange, mast ask
contributors to limit their cont
auaicdtiOns TO 100 1OordS, e1cept
fr cases Of formulas or recipes
ighich require greater space. I
i0dnt all nly correspondent 20
have a Snoring IN the Corner,
aud If spy request in this respect
IS complied t1ith IL toill be poSSi-
bic to print many more letters.
The San Francisco call., 1910-11-27
Crane Juice

Please publish a trustworthy recipe for
making grape Juice.
Mrs. II. F. B. Clos Angeles. CALI.
Stem six quarts of perfectly ripe
cranes. break them slightly with a po-
fato beetle, but do not bruise. Add a
quart of water; set over the fire and
bring slowly TO the boil. Strain through
cheesecloth Return the strained juice
to the fire, boil and skim, and bottle
while at the bubbling boil Seal at
once, and when cold. pack in sand or in
ground cork, laying the bottles upon
their sides. Turn once fortnight, II
you would have them keep well and
long.
The San Francisco call., 1910-11-27

until one has time to wash them" II
you want to know how uncleanly this
habit is, lift the tub covers in the
kitchen or laundry where the average
domestic is employed You will be glad
to close them again, for there is pretty
sure to be a disagreeable odor about
them. To hide a soiled article is not
to get rid Of it. After each using, wash
the tubs, adding a little soda to the hot
water with which you do this. This
removes the deposit of grease from the
inside of the tub and also destroys
disagreeable smells.
There are times when one must use
the tops of the tubs as an extra table,
as, for instance, when one is doing q
The San Francisco call., 1910-11-27
FRIDAY

BREAKFAST
Sliced pineapple cereal and cream, paa-
hsh. shortcake. toast. tea and coffee
LUNCHEON
Clam broth IN cups. baked welsh rabbit.
lyonnaise potatoes. shortcaks from break
fast toast, tea and coffee.
Cream OF celery soup. sliced mutton
warmed in caper sauce "a left-ovsr).
satisfy fritrers. baked macaroni with
tomato sauce. homemade ice cream and
cake, black coffee
The San Francisco call., 1910-11-27
WEDNESDAY

BREAKFAST
Oranges. cereal and cream, bacon boilea
eggs. rice mullins. toast. tea and coffee.
LUNCHEON
Cold beers heart stswed potatoes.
string beans, beet and lettuce salad "a LETT
over, crackers and cheese. sliced oranges
and lady fingers. tea
DINNER
Veal and tapioca soup rolled beefsteak
and onions, scallOped sweet potatoes, can
ned corn fritterS, cottage pudding. black
The San Francisco call., 1910-11-27
SATURDAY

BREAKFAST
Oranges. cereal and cream. fried scal-
lops. quick biscuits. toast. tea and coffee.
LUNCHEON
F'rizzled beef with cream sauce. potatoes
boiled plain with butter and chopped pars-
lev breakfast biscuits. warmed; sliced
bananas and cream. cake. tea
DINNER
Glasgow broth based upon liquor IN
which mutton was boiled; kidney pie, lima
beans, scailoped tomatoes, dg pudding.
black coffee
The San Francisco call., 1910-11-27
THURSDAY

bREAhFASI
Baked aDples. cereal and cream. bacon.
waffies and honey. toast. tea and ccYes
LUNCHEON
Stew OF beef and onions "a fsft-over).
with. steamed dumplings; Saratoga chips.
stuffed potatoes, cottage pudding sliced
and steamed with sauce "a leftover tea
DINNER
Yesterdays soup. boiled mutton witA
c2ps- sauce. mashed turniDs, spinach.
Swiss frttters. black coffee.
The San Francisco call., 1910-11-27
TUESDAY

Oranges. cereal and cream. Spanish mack
erel. broiled: cornbreed. toast tea and
Creamed fish "a left-oyer). toasted corn
bread "a left-over). baked succOtash "a
left-over). canned peaches and cookies,
Dinner
Drowned Do soup, stuffed and baked
beefs heart s with tart sauce. strinK
beans. app Q. black coffee.
The San Francisco call., 1910-11-27
MONDAY

BREAKFAST
Grapes. cereal and cream. bacon and frie4
green peppers. rolls. toast. tea and cof-
LUNCHEON
Beef and potato hash. Drowned "a left
over. baked sweet potatoes. bread and
butter crackers (toasted) and cheese. buns
DINNER
Yesterdays SOUP. fricasSeed fowls warmed
I'D and garnishsd with rice crodueItes q
left-over). canned succotash, poor mans
pudding. black coffee
The San Francisco call., 1910-11-27
Mazsvs AssGa~sj
FAMILY MEALS
FOR A WEEK
SUNDAY

SUNDAY
BREAKFAST
Grapefruit cereal and cream. steved
kidneys Boston brown bread. toast. tea
and coffee a.
Cold eorned beef IA leftover. Boston
brown bread sliced and buttered, then
toasted; celery and apple salad Win nay
cnnaise crackers and cheese. cheesecakeS
and marmalade. tea
DINNER
SPLIT pea and celery soup based upon
LIQUOR IN which beef was boiledl oroWn
fricasses OF fowls Spanish rice. fried car
rots pineapple pudding with liquid sauce.
black coffee.
The Greeley tribune., 1910-04-28
To Open Streets in Ault

Feeling the need of opening up
more streets in the town of Ault
the town board of that town has
decided to open up A and b streets
through the Curtis property to the
Union Pacific tracks.
The movement was first started in
1907 at which time Attorney Joseph
c. Ewing of this city was town at
torney for Ault and he is conse-
quently conducting the case at this
time.
Mayor j. X Houghton of Ault,
together with many of the aldermen
real estate men and other prominent
men of that town will appear as wit
nesses in the case.
The town of Ault is growing and
the need of opening the new streets
Is said to have been apparent tor
some time. The opening Will give
a way for the teams and wagons TO
the Union Pacific tracks and sta
tion.
The case is being heard in the
district court today when the Naiue
of the property will be set.
The Greeley tribune., 1910-04-28
SEARCH OF NINE YEARS
TO LOCATE HIS NEPHEW

After a search of nine years, dur
ing which the relative for whom he
had been searching had been in the
same cities where he was living,
w. w. McDermott. uncle of r. B. Nc
Dermott of this city, succeeded in To-
eating the young man in this city.
r. b. McDermott left his home in
Homer. Ia, nine years ago, on the
death of his mother and since that
time his relatives have been in ig-
norance as to his whereabouts.
Lately while in Moorehead,
Mimi, the uncle met a newspaper
man who had worked with his nep-
hew in Montana, and learning his
address wrote on to this city Two
years ago X. B. McDermott spent
two days in Moorehead but did not
know his uncle lived in that city.
The purpose of the search was
none other than curiosity concerning
the Whereabouts of a relative.
The Greeley tribune., 1910-04-28
Poor Milk

There is no article of food so gen.
orally used from the cradle to the
grave as milk. In this we are all
agreed that it may be good bad, or
Indifferent, and the meagre tntelli-
gence, or shall we say instinct. OF the
infant is equal to the task of diner
entiating one quality of milk from
aonther. But the children of larger
growth are generally ignorant or
the conditions which enter into one
phase of the production of inferior
milk.
What refer to is the common
mistake in believing that the quality
of milk is determined largely by the
nature of the food that the COW eats:
One of the stock arguments used
in Denver against the feeding or
brewers malt to dairy cows was that
It produced a poor quality of milk.
The same argument has been used
in the case of beet pulp. This Is
mistake. Each COW is a physiolog-
ical unit in the production of milk
constituents when in healthy
condition. The quantity of milk
varies greatly according to the kind
and amount OF feed consumed, but
the quality remains uniform with re-
markable persistency.
If the COW is sick. or starved. and
the body functions abnormal. then IT
may he different 1t Is a fact OF
much interest. as we'll as of eco
nomic importance. that the COW un-
der all sorts of adverse conditions
will persistently adhere to her stand
ard in the relative proportion OF
milk constituents
The flavor of the milk will vary
according to the feed and other
things. The milk may be red or blue
in color. and the cream may be ropy'
it may sour quickly and many things
NAV happen to it because OF the pres
ence of bacteria-when cans and
hotties are not sterilized, and the
mixer is careless; but the same
amount OF cream. casein. milk sugar
and other constituents are there
ouart for quart providing the COW Is
healthy and the milkman has not
SKINNED it down to three per cent
or more.
There is a great difference in the
quality of milk in individual cows.
as we'll as in breeds Samples OF
milk from certain COW were
brought to the Veterinary Depart,
ment of the Colorado Agricultural
college for analysis. The complaint
was that there was no cream on the
milk. Analysis of each sample re
yealed about two per cent butter fat:
The COW had been examined and
found healthy. The feed has been
changed but the milk remains poor
She ia that kind of cow
GEORGE Fl. GLOVER.
Colorado Agricultural College. Fort
Collins.