davidaulloa/AmericanStories huggingface dataset:
The Washington herald., 1912-01-14
Condition of Decade Ago.

am right glad that you have asked the
questions 1 here set down. I hear the
same in effect often from other CORE
spondents- The prejudice against canned
foods dies hard. BY the way, thank you
for not saying canned goods"' Somehow
I always connect the idea OF goods with
a yard stick Under conditions which ex-
listed a score-or even a decade-of years
ago, the objections to the use OF them
entertained by you and other intelligent
housemothers were not groundless. Novels
and newspapers may have piled the muck
rake over-zealously in bringing TO light
the unspeakabIe denominations Of slaughter
house and canning factories. There was
foundation for the shocking tales. One
could hardly pick up a paper that did not
contain the report Of somebody poisoned
by eating canned corned beef or potted
salmon. Now and then a chemist told
of analysis excited by suspicion OF fam
lily or individuals who had suffered agonies
OF indigestion after induIging freely In
The Washington herald., 1912-01-14

Dcorching at the bottom. Watch IT con-
stantly and LIT the saucepan into the air
for q minute, should the boil become vio-
lent At the end Of half an hour test the
sirup with a spoon to see II It Is brittle. Ifit
spins a thread from the tip of the spoon
and hardens Instantly when dropped into
iced water II is done.
Turn into 4 bowl to cool and make ready
the apples by running a long splint OF wood
or q hat pin or a toothplek into the stem
end. when the taffy is more than luke
warm yet not hot enough to burn the finger
dip the apples in and hang them from line
stretched across the room. Let q few
clinging drops fall before you hang them.
There should be a smart current Of frosty
air blowing through the room and over
them to cool the taffy quickly. You will
perhaps have to dip them several times. let
ting the candy covering then get hard be-
fore you do thisI The sticks are necessary
to keep them In shape. II would not do to
lay them down or to let them touch one an
other.
The success Of the recipe depends upon
the brittleneSs of the boiled sirup.
BuTnt Sugar Cdke.
AN inquiry was made little while ago
for burnt sugar cake. II was referred
by you to the committee OF the whole, OF
which am part. May ask your consid-
Grafton OF the following?
BURNT SUGAR CAKE-To prepare the
burnt sugar, melt one cup OF sugar in a
granite pan til It is liquid and throws on
an intense smoke. Have close at hand one
half cup OF boiling water. which add TO
the sugar, stirring rapidly. Let Il hoil for
q moment, when It Is resaiy for use. Cake
part: Beat one-half cup or butter to
cream, adding gradually one and one-half
cups sugar. Beat till creamy. Add yolks
Of two eggs and blend thoroughly. Mex.
add one cup OF water and two cups Of -four:
beat 1--WE minutes; then add three teaspoons
Of the burnt sugar. one teaspoon ofvanilla.
and one-half cup Of -four In which two tea
spoons OF baking powder have been sifted.
Lastly, add the whites OF the eggs beaten
stir Bake IN three layers and pun to-
gether with the following frosting:
Frosting-rwo cups brown sugar. one
third cup milk. and one tablespoon Of the
burnt sugar Boil tin It hardens in water,
add few drops OF vanilla. and then beat
till creamy enough TO spread on cake. A
delicious cake and well worth the EFFORT en-
The Washington herald., 1912-01-14
Treatment Of Canned Goods.

Now. as to the treatment OF canned foods
in order to make them palatable to the
eater. Many persons do not relish them
because they maltreat them a. they would
not think OF handling fruits and vegetables
Just gathered. The most skillful Gamer
does not pretend to do more than to give
you cooked. unseasoned material to be pre-
pared by yourself as you may judge best.
None Of the canned foods should be turned
directly from the just opened tin or glass
into the saucepan. or the dish IN which
fruit is to be served Open the jar several
hours before cooking or serving. and turn
the contents into an uncovered dish The
air takes on the I" close" taste inevitable
TO food that has been hermeticaIly sealed,
You "aerste II by this simple process.
In my home We add sugar to canned
fruit before sending II TO table. IT Is usually
too tart for the palstes OF those who like
sweet things sweet" Cream Ia passed
with peaches and berries after they are
sugared. A delicious conserve is made by
turning the Erup from canned peaches.
adding a cupfuI Of sugar for a quart Jar.
and boiling the sirup for half an hour after
the sugar is dissolved. Then pour II boiling
hot over the peaches; cover closely, and do
not use until next day. As the fruit Is
not cooked in the Sirup It does not lose
favor.
I asked my grocer last week the price Of
a certain brand Of picked peaches, and was
told so centsT' This for a quart Jari
l bought a quart can OF q brand knew
I could trust. and when II came home
drained OF every drop OF the sirup and
brought n 20 n hoii In a Saucepan At this
point added a cuptul OF vinegar with q
The Washington herald., 1912-01-14

TO do as you wished and as should like
to do. with the reflection that the children's
love for the dslIcacy Is likely to be peren-
NAL. OFFER the coveted recipe.
TAFFY APPLES-Get clean. sound lady
apples. Stir cupful Of sugar into pint of
molasses and when the-sugar has dissolved
set over the hre where It win heat slowly to
boil. Cook for twenty minutes after the
bubble becomes general. and drop into the
mixture q tesspoonful Of baking soda Do
not stir the sirup or 1t may granulate. The
soda win take care OF itself and with much
fizzling and foaming blend with the acid
in the molasses. Shake the pan to prevent
The Washington herald., 1912-01-14

stock. II you have no stock on hand use Q
10 cent can Of beef soup, Cook gently for
half an hour. then stir in a tablespoon
full Of butter cooked to a roux with one
OF flour; . teaspoonful Of onion juies. salt
and pepper to taste. Boil up oncs and
serve.
GREEN CORN cHowDER.-chop the
corn fne. Peel and mInee an onion and fry
II brown In a great tablespoonful Of butter.
Turn into q saucepan and add the chopped
corn. four pilot biscuits that have been
soaked half an hour In enough milk TO
cover them. and two dozen potato balls.
cut with a gouge, then parboiled- Season
with pepper, salt, and q tablespoonful Of
chopped parsley. and pour into the sancs-
pan three cupfuls Of boiling water. Sim
mer slowly half an hour, and stir In a cup
ful OF hot milk which has been thickened
with a roux Of q tablespoonful of butter
stirred up with one Of Hour In q frying pan
Serve as soon as the roux Is MIXED with
the other ingredientA This Is q nourish-
ing and palatable soup. although II has no
base Of meat stock.
SPINACH A LA CREME-Turn the
spinach from the can an hour before cook
Ing II. When you are ready to do this mtnee
II fine and set over the fire In the inner ves-
sci Of a double boiler. the outer being hIled
with boiling water. When the spinach 10
heating make a roux In q frying pan Of one
tablespoonful OF hour and two Of butter.
When this Is a smooth "blend" " stir II
into the hot spinach. Season with white
pepper and salt to taste. with . teaspoonful
OF white sugar, dash OF nutmeg. and .
teaspoonful Of lemon Juice.
Beat all together over the fire and cook
for ten minutes. stirring often Heat half =
cupful Of cream In q separate vessel with
a bit Of soda the size OF a pea, and when
it is scalding hot beat into the spinach.
Cook three minutes more. stirring and beat
ing all the time. Serve smoking hot. gar
nishing the dish with tiangles OF toast.
The Washington herald., 1912-01-14
What Are "Raelies

Some weeks ago we printed an In
auIry as to the nature and form Of " riI-
cites" A member wrote for directions
how to make them-appending recipe for
a dish she had eaten and enjoyed IN Paris
seven years ago which embodied half q
pound OF fresh rillettes." avowed my
ignorance frankly and begged for enlight-
eminent This is supplied by q Pennsyl-
vania correspondent:
Upon page ls4 OF Routledge's French
Dictionary We read: Riilettes Minced
pork
This work was printed for George
Routledge & Sons, London. by Bernhard
& Tauchnitz Leipzig.
I" Is this what +. L wants2 c.LA"
You may be right and the dennition cor
rect. In which case "rIllettes Z" would
seem to be refined edition OF the plebeian
sausage.
Yet IF. L" should not have had 50 much
trouble In getting them In her city market.
Hear her plaintl
+" The rillettes which New York restau-
rant keepers pretend 10 make are worth
less for our purpose"
So. In spite OF Messrs. Routledge. Bern
hard. and TaochnItz we are sent Eroping
in the fog again. Who can tel " what
the Wanted riliette isg
The Washington herald., 1912-01-14

LUNCHEON.
Tea Hou1sny. MOlAsSss.
DINNER
CoohAh corned beef hash. Rice and milk
q =
SATURDAY.
Pea soup. Lamb boiled with rice Oranges
Another break occurs in the menu. 1t
Is evidently 20 carefully prepared and 50
neatly written that some explanation other
than inadvertence should be made. The
most plausible Is that the young couple
took three meals per week at the house OF
friends or relatives. There is no menu for
breakfast or for luncheon on Saturday.
Editor.)
DINNER
Pea COUP Lamb boiled with rice Oranges.
tBread served with every meaD
3 =
The foregoing is submitted to the judg-
msnt Of housewives who elamor for eco
nomleai menus which shall yet combine
palatAbleress with nourishmsnt, variety.
and cheapness. They are also referred for
careful consideration 10 the scores Of Johns
who prick up their ears at sound Of four
collars week enough for family OF two
or three" and forthwith demand Of their
respective and harried spouses. Why
cannot you do what other women and
housekeepers do2" There Is not doubt
that the above meals may be set upon the
tanls for the sum named by the compiler
IN reply to '' Nora" VIII oGr critical John
be content with It for his healthy. hungry
self? We should like to hear from wives
and husbands upon the points Ssggestsd.
The Washington herald., 1912-01-14
ENOUGH GALZcozN
AcD TO DOG
AN Adult

things which set US against canned FOODS.
Or was It written by somebody elsef
"weare painfully restricted in the matter
OF vegetables all winter long. Ny John
cannot abide the smell OF cooking turnips
and cabbage in the house, and the young
people will not eat onions II they are 60
ing out IN the evening. This shuts the
door Of the kitchen against three Of the
vegetables one may buy IN winter. We
ring the changes upon carrots. sweet and
white potatoes, and rice, macaroni' and
hominy until We long for green stuns-
IF you can ofIer valid reasons for ad-
mitting canned beans, corn, peas. spin
ach, and young beets to our table, we shall
eve you yet another debt OF gratitude.
One thing more. I suspect one rea-
son why canned foods are not more pop
uIar is that few cooks know how to pre-
pare them for eating. Can you drop a
hint or two in this direction7
ONE OF YOUR DISCIPLES"
The Washington herald., 1912-01-14

- n esteemed and intelligent corre-
~ spondent writeG:
~ II have noticed that your Family
Meals for a Week include almost
daily mention OF canned fruits and
vegetables. We have read so much OF
late years concerning poisonous adulter-
ations OF canned provisions and so sick
ened over the noveusts pictures OF can
ming establishments, that We have ban
ished them from our table. II mistake
not, you refrained for years from recon-
mending these foods. Would you mind
letting US know what has altered your
views? Unless my memory Is at fault. 1
read several years back an article from
your pen making revelations of deleterI-
Gus chemicals discovered by you in pre-
served pears. That story was one OF the
The Washington herald., 1912-01-14
Recipe for Tdfv Apples.

Gould you kindly give me a recipe for
taffy apples? have children who love
them dearly MRS. w. H."
As your letter did not reach me until the
Sunday specified had passed cannot COM
ply with your request In fun. II q never
practicable to answer a query in the paper
within a week after It comes to me. The
mail Is immense and q certain degree OF
order In replying to queries must be pre-
The Washington herald., 1912-01-14
Three Good Recipes.

My offering is three recipes that have
never failed me. They may help some
NewlyTed who likes to get up homemade
menus
GRAHAM BREAD-Two cups Of bread
dough, one egg, enc tablespoonful Of lard.
one-third Of a cuptul Of sugar, graham
nour
NIX into the dough as much Of the
graham flour as you can by using a spoon.
Let II rise and make into a loaf Set for
the second rising and. when IT is light.
bake
" WHITE CAKE, ALIAS BRIDES DE-
LIGHT-Two cups OF sugar, one and a
half cups Of milk half a cup OF butter,
three cups Of -four. three teaspoonfuls Of
baking powder. whites OF four eggs. n. B.
This cake has never failed
FUDGE-Two cups of sugar, one cup
Of milk. two squares OF unsweetened choco-
late. Boil slowly. stirring little. until when
a little dropped into cold water may be
formed with the fingers into a soft ball
Then add butter, about the sire Of wal.
nut. and set aside TO cool
do not beat until 1t is perfectly cold
Just before pouring 1t out Of the kettle add
a cupful Of English walnut meats broken
10 pieces II at any time the fudge is too
hard. beat again, adding cream.
"In answer to request made by Min
nesota housewife 1 add this recipe for:
REAL GERMAN KAFFELKUCHEN-
One cup OF bread sponge one tablespoon
fuI OF lard. half a cupful Of currants. Flour
to sake a dough not quite 50 stin as that
The Washington herald., 1912-01-14
Canned Foods Made Safe.

Intelligent men with the fear Of God be-
fore their eyes and the love OF their brother
man in their hearts combined to make can
ming safe and honorable. Having watched
the progress OF this reform from its incep-
tion until now. wish had space and time
in which to tell the story as should IKE to
lay It before my big family. They must
take my word for It that canned foods
are now prepared for them far more care
The Washington herald., 1912-01-14
! fails It Is delicious accOmDani-

fore It falls II IL a delicious accompani-
ment to roast beef or mutton.
=
Process an Easy One.
There u no nicer preparation Of spinach
than this. The wonder Is that 50 few cooks
are willing to undertake It for the process
is simple.
SPINACH soUFFLE-ThIs IL an ex-
eellent left over from the dish have just
described.
Turn the remnant Of spinach 4 Ia creme
into a bowl and beat into 1t a cupful Of
milk into which you have dropped a tiny
BIT Of soda then the whipped yollcs OF two
eggs and the stiffened whites Of the same.
Beat all hard for a minute and pour into
a buttered bake dish. Bake. covered. twenty
minutes. uncover. brown quickly, and serve
before Il falls
II you have no left over from yesterday,
chop 4 can OF spinach fine. season with
salt, pepper, q teaspOonful OF sugar and
q little nutmeg. then proceed as directed
with the cold spinach
CANNED GREEN PEAs-Turn from
the can an hour before using. and drain
on every drop Of liquid. It gives "a nat -
taste to the peas. Now lay in iced water for
half an hour. Put over the fire in enough
boiling water. slightly saited, to cover the
peas an inch deep. Bring TO quick boil,
add a small lump OF sugar: cook for a
minute more. and drain Serve hot, stirring
a teaSpoonfuI Of butter into the peas after
dishing them.
The foregoing rules for preparing canned
foods for the table prevail, with slight
variations, with all vegetables thus pre-
served.
The Washington herald., 1912-01-14
Bit Of Culinary Economy.

BAKED PORK AND CANNED BEANS.
Here again is q bit OF economical con-
trivanee. Canned pork and beans may be
had. but they cost a third more than the
can Of beans by itself
Turn out the beans an hour before you
are to cook them. Boil a bit OF streakcd
salt pork for the same time: put the beans
into the bake dish, scoop a hole in the
middle in which bury the pork. Set the ves-
sci containing the water In which the pork
was cooked in snow or iced water TO throw
up the fat Skim this on and put into the
pan IN which you save dripplngs. Add to
the SKINNED liquor a tablespoonful OF
molasses. q saltspooDfuI OF made mustard
and q dash Of pepper. MIX well and pour
over the pork and beans With a fork
work these gently to let the liquor reach
all parts. Bake, covered. half an hour.
Uncover and brown lightly.
This dish will be more delicate IN favor
than when the raw beans are prepared for
baking by the ordinary method. The saw
ing in time and trouble is a consideration.
and the IeSsened cost In money Is some
thing to be thought Of.
GREEN CORN SOUFFLE.-Chop a can
OF green corn nne. Whip the yoIks Of two
eggs light and beat them into the corn
Stir In a tablespoonful OF melted butter
and the same Of sugar, with salt to taste.
Dissolve q bit Of soda not larger than a pea
in q tablespoonful OF hot milk, and add
to the mixture. Lastly beat the whites
OF two eggs 10 q standing froth and whip in.
Turn into buttered pudding dish. cover,
and bake In a quick oven for twenty min
utes. Brown quickly and serve at once be-
The Washington herald., 1912-01-14

last. Not a scrap Of him should be thrown
away until the bones are drained Of every
drop Of savoriness.
The Washington herald., 1912-01-14
Creamed Com for Soup.

CANNED CORN soUP.-If possible Ee;
creamed corn for this. Your grocer should
be able to procure II for you.
II you cannot. chop the corn fine and put
It over the FIRE with a pint OF weak soup
The Washington herald., 1912-01-14

tailed, The burnt sugar left over may be
bottled and kept in good condition for some
length OF time. II Is used In our family for
giving gravy a brown color. also.
1 was much interested in your article on
cooking in paper bags. I sincerely trust
that the near future will bring TO light more
definite rules for paper bag cooking.
"A II. s."
The art OF paper bag cookery Is still in
its infancy. II has excited attention In New
York city amounting to enthusiasm. Still
It can hardly be said to have taken the
cooking world by storm. There ara nota-
bic difficulties to be overcome. advise
women who are at what is technically
known as light Housekeeping TO make
personal trial OF the new method. The
bags are cheap, and I have yet 20 hear OF
any article of food that was injured by
the process OF preparing II for the table
in the bag. At the dinner to which re-
ferred a fortnight ago. held in . famous
restaurant. hsh. sweetbreads, and chickens
were cooked to a nicely in the bags; also
Alaska bake and fancy cakes.
The Washington herald., 1912-01-14

for bread. Just before baking spread with
soft butter, sprinkle with sugar and Gin
namon. MRS. l. A r.
Notable additions to our store OF recipes
wish you had said how soft the bread
dough must be which would allow enough
graham flour TO be worked in to entitIe
the product TO the name Of graham
bread" Don't you mean bread sponge ?
Let US hear from you again on this little
point.
AS you will see. have taken the liberty Of
substituting teaspoonfuls" OF baking
powder for your tablespoonfuls in the
recipe for brides delight" The larger
quantity was undoubtedly a sAp OF the pen
Having made the like on sundry occasions,
can comprehend how It happened. Three
tablespoonfuIs of baking powder to three
cupfuls Of flour would have made an odd
combination which would have been any
thing but " delight"
At least, this is my idea OF the propor-
tions. 1 recall that once wrote pounds -
reader "queried IT, the atrocity would
habe been published. 1 have always been
grateful to that man!
=
Anent the Turkey Question"
{" Just now the Turkey question is
uppermost in the public mind. Now that
Thanksgiving and Christmas are among
the things that were. 1 want TO tell house.
mothers Of my economical way Of serving
the parts Of the national bird left after
the feasts are over.
:" First-Take\ofT with q sharp knife all
the meat that viii come away in nice.
large, neat pieces and serve cold or warmed
up in the giblet gravy.
g second-Break apart the bones ana
pick out and of all the small pieces OF
meat which adhere to the carcass. Put
into a small pan with some Of the stufinR
and a few stalks Of celery. Chop this fine,
make into balls or rolls, roll in egg and
cracker crumbs, and fry as croquettes.
"Third-Put all the bones thus denuded
into a kettle. cover With cold water. and
season we'll Cook slowly until the bones
are perfectly clean, remove them, and
strain the soup. You win have a most an
petizing broth for the first course OF your
dinner Of cold meat, with the croquettes as
an entree- Mrs. F. A. D."
You might have made a scallop OF the
nrst cleaning from the skeleton which
The Washington herald., 1912-01-14
FAMILY MEALS FOR A WEEK

" Some weeks ago the following question
and anxu,er anpesrsd IN the Helping Hand; Tea.
"'I see that you snswer questions on
household subjects. and especially on man
agement. am a young housekeeper, and
my husband doesn't earn good wages
should ike to know how We can live on "a
week and have nice things to eat. I
don't want snything elaborate NORA. Himony
- A puzzle which submit to conit
tee Of the whole Can two healthy persons lea
live and keep in tolerabiy good plight upon ,r..
81 week for food alone? II So tell US how, r., -
giving figures and food IN. -.
"I purpose to answer this question in
the afirnativs1f you Will resign the menu
corner to me for one week. The bills offare
inclose may be filled at the price named Hornin,,
by Nora 1 send list Of purchases that
prove this You need not print the menus Potatoes
IL you are not convinced by the examina-
ton OF this list that my claim Is valid.
PRACTICAL HoUsEMoTHEA" moui
SUNDAY.
BREAKFAST
Coffee Hominy Liver
LUNCHEON. conee
Tea Baked apples Cheese and erSekers
hamburger steak. Bean soup Onion. "
Oranges.
IS com.d
MONDAY.
BREAKFAST
Kominy
The Washington herald., 1912-01-14

LUNCHEON.
DINNER.
Ten cent can tomato soup.
Irish stew with vegetables.
Apples.
TUESDAY
BREAKFAST
Himony. Cofee. Left over Of hash.
LUNCHEON
Tea Toast Baked apples or potatoes.
DINNER.
CThe dinner menu is wanting at this point,
The two may have dined out or tasted for
the rest Of the day.-Editor)
"WEDNESDAY.
BREAKFAST
Hominy with moIasses Coffee MIR toast.
LUNCHEON.
Potatoes Tea. Cheese and crackers.
Remainder of tomato sSsS Ss,st no,.,...
4 y
THURSDAY.
- BREAKFAST.
coaee. Bread and butter.
Baked apples.
LUNCHEON.
Tea. Cheese and crackers
DINNER.
Pea soup.
corned beef Cabbage Potatoes
Apples.
. =
FRIDAY.
BREAKFAST.
The Washington herald., 1912-01-14

AN you tell me why for the last
VII few months my cakes fall. no
matter how carefully made and
whether coal or gas range is
used? They are almost sure to
fall in the cooking or soon after they are
taken from the oven.
II have been housekeeper for twenty
years and used to be good cake maker
MRS. w L.
The probability is that your batter is too
thin. This is. oftener than any other cause.
the mistake In cake making. Thin batter
pufrs up like q soufie when baked, and,
like the soufie, collapses in cooling.
or the fault may be in too rapid baking
Do you cover the cakes during the first
half Of the time they are in the'oven? And
is the heat steady? Try making the bat
ter a trihe more consistent
The Washington herald., 1912-01-14

few blades OF mace. six whole cloves. and
as many pepper corns. Bringing 1t to .
quick boil in a covered saucepan to keep
the strength OF the vinegar, poured Il upon
the peaches left in the jar. screwed down the
top and set aside for four days. We had
picked peaches as good as those OF the
fancy brand. AZ cost OF 20 cents. count
ing al ingredients. In these days Of high
prices # Is no mean achievement to save
80 cents upon one quart Of sweet pickle.
Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1912-11-13
An Unique Team.

A novelty travelling team in the
nature Of four goats pulling a wa
gon, attracted considerable atten-
tion here Tuesday, when Jack
Rose arrived in the wagon, driving
the quartette OF billies on a 5000
mile tour. He left Gilmer, Texas,
May 1Slast to make the trip through
Oklahoma, Kansas, Missouri, Ill
inois, Indiana, Kentucky Tenn.
essee, Alabama, Mississippi and
Louisiana, and back to Texas
Rose is a cripple, having lost both
his legs when only nine years oi
age, but cooks his own meals and
attends to the goats at night him
self. He is making expenses by
selling post cards and will accep'
no other contributions.