davidaulloa/AmericanStories huggingface dataset:
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
CHICKEN FAT is
VALUABLE IN COOKERY

Do you throw away the body fat OF
poultry-big layers of clean, sweet.
yellow fat around the gizzard and
found elsewhere around the intestines
of the chicken? If you do. say spe-
cialists of the Department of Agricul-
ture. you are throwing away fat which
French housewives consider the finest
of fats for making cakes, and especial
ly puff paste.
In certain seasons in big cities this
fat is so highly esteemed that 1t brings
as much as S1.10 per pound. So great
is the demand for it that many per-
sons make business Of collecting it
from butchers and others who dress
poultry before delivering 1t to Gus
toners. Housewives would do well to
insist on having it delivered II they
buy their poultry dressed. By using
chicken fat in cooking they can cut
down the amount Of fat they must
buy for that purpose. To prepare It,,
fry it out in a double boiler. or other
vessel set in hot water, until the fat
just melts away from the tissues and
can be poured off. This fat becomes
rancid easily and should be kept cool
and covered like butter and used in a
very few days.
Chicken fat, like goose fat, may be
used for shortening in cakes. such as
spice cake, where the seasoning used
will mask any flavor which the fat
might have. It can also be used for
frying the chicken itself or other
meats and for warming vegetables, etc.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
HEALTH AND HYGIENE
MILK AND BABIES.
BY SAMUEL g. DIXON,
II. D., IL. D.. D. Sc.

Milk Is natures complete food to
sustain human and animal life.
Under ideal conditions this delicate
food, that meets all the demands of the
body, would never be exposed to the
atmosphere, but pass directly from the
mother to the offspring at the proper
temperature and without the POSSIBLE
ity~ of becoming infected with disease
producing germs.
Unfortunately the artificial methods
of living adopted by man have made it
impossible for US to be faithful to the
laws Of nature.
This weeks chat will be confined to
commercially handled cows milk.
Fresh milk or that which has been pas
teurized may easily become unfit for
use as baby's food by the dust, dirt
and disease germs introduced through
It's handling by man after it Is taken
from the COW.
Some Of our municipalities are doing
all they can to take care Of their milk
supplies.
Never buy milk from a seller who
wears dirty clothes or whose hands and
face are unclean.
See that his horse and wagon. truck
or any vehicle in which he carries his
product are kept clean. If they are
not. the milk Is almost sure to be
dirty.
Inc HllihHidu SIouiu Hol III his Jul
ties en- route. They should be filed
only after being sterlized and before
they are exposed to dust and dirt.
Those who fill bottles as they deliver
often take non-sterilized ones from one
house and deliver milk in them to the
next customer.
+ You should see whether or not the
empty milk bottles collected are kept
in his wagon separate from the full
bottles.
Before opening the bottles the cap
and top of bottle should be thoroughly
washed. otherwise the milk flows out
over the dirty lip of the bottle.
Look for dirt In the bottom of the
bottle after 1t is permitted to stand.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
Luncheon Entertainment.

The young bride finds a luncheon a
most attractive form of entertaining.
1t enables her to DISPLAY her new home
and dainty belongings to her girl
friends. as well as her newly acquired
household arts. with less labor and re-
sponsibility than Is demanded when
giving even most informal dinner.
Older women, too, often find a lunch
con useful form of entertaining when
introducing guest, or as a means of
becoming better acquainted with a club
friend, or some women met outside the
family circle. Luncheons of this sort
are formal. inasmuch as they are not
family meals-they do not include the
children or the husband-but they do
not necessarily involve much trouble
or expense.
Luncheon dishes are Of the dainty
kind that most women like to make as
well as eat. For the first course bouil-
Ion in bouillon cups. with or without
whipped cream: clam or oyster cock
tails. or fruit salad. offer a wide choice
of dishes that can be prepared and put
seated.
The main course may be a casserole
dish served in silver holder directly
from the casserole in which 1t is
of thinly sliced cold meat. like tongue
or jellied veal loaf, and a green salad.
Or the salad may be served on separate
plates with the hot dish and the cold
meat omitted.
There are any amount of attractive
sweet dishes easy to prepare-chopped
marshmallows and dates. chilled and
served with cream sauces: chocolate
custard, ices, frozen pudding, are only
a few suggestions.
Or the dessert may consist OF some
unusual cheese with toasted wateS
crackers and celery.
A meal of this sort generally finishes
with black coffee in small cups. and 1t
pheasant custom
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
HELPS FOR THE HOUSEHOLDER
WHO TRIES TO ECONOMIZE
More Than Ever the Country Needs Good Housekeeping
There Is No Hard and Fast Rule for Economizing-
Few Suggestions Substitutes for Articles of Diet
Which Are Beyond Ones Purse-The
Question of Waste an Important One.

The last few weeks have brought the
| subject of the increase In the cost of
living to the notice of all classes of
housekeepers. At first the advanced
prices on foodstuffs and household ne
ceSsities caused a slight interest to the
comfortably situated. while they affect
ed seriously the wage earners.
1t Is very necessary for the country
as a whole and that really means
womankind-to observe how the rise of
prices affects food necessities. and how
economy Is to be achieved without too
great diminishing of food values.
While there Is yet no very great in
crease in the cost of any one thing, the
general advance amounts to consider
able.
In many households economies are be-
Ing made IN order that money may be
given to war funds of various kinds,
and in the near future 1t may be that
all but the rich will be forced to reduce
expenses in order to meet increased
taxation.
People who have been able to afford
Injuries can economic without diff
Guilty. They can have little less of
everything. or cut down one or two
large items of expenditure. but in
homes of moderate means, where there
has always been more or less economy
exercised, it is not so easy to econo-
mize "a little more; but. possibly. even
there something may be done by con-
centrated thought.
Begin With "Invisible" Economies.
There. is no hard and fast rule for
economizing. for 1t Is evident that In
one household less meat and more vege-
tables will be used. and in another.
where the occupants consider meat at
every meal a necessity to life, the pro-
portion of consumption will be reversed.
1t Is best to begin with Invisible"
economies at first. the result of which
will be that the family will see little or
no difference in the style of living.
The conclusions to be drawn from
brief consideration Of the rise in prices
are: That we must pay attention to every
| item in the menu and see how it is used
and estimate what a small reduction in
quantity would save in year. but while
we are doing this we must also remem-
| Der that mere cheapness is not the goal
| we are aiming at, for food is intended to
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06

marshmallows and cut the pineapple
in small pieces. Alternate layers of
pineapple and marshmallows and
sprinkle walnuts between them. Put
In the ice box. Dish and cover with
whipped cream.
Boil some rice, and just before It Is
taken from the stove add one egg well
beaten and sugar to taste. Boil some
raisins until tender. Pile the rice on
the platter, pour the raisins over 1t
and add whipped cream.
Make ring Of crumbled macaroona
on dessert plates. Fill the center OF
each with whipped cream or ice
cream. and arrange some kind of pre-
served fruit or maraschino cherries on
the top just before serving
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
FOOD. HEALTH. HOME AND THRIFT

tops. radish tops and carrot tops may
be used the Same as spinach. Even
parts of green vegetables that are too
dry or too tough to be eaten by them
selye, o may be Gu. into small pieces ices
drained and added to soup or stew.
Not an inch Of any sort Of vegetable
should be wasted.
Be Satisfied With Substitutes.
When some vegetables are too high
for your purse. be satisfied with sub
of reach, use cabbage. When celery Is
scarce. cabbage chopped fine. with
plenty Of celery seed. will be found to
be fine substitute in salads. Use
If people more generally knew Of the
great food value of rice, and how
easily 1t is substituted for other foods
which are not anywhere near as nour-
stead of ignoring it. as is often the
case. With tomatoes. peppers. etc.
added. 1t becomes q staple dish.
Save all fat fried out from cooking
bacon and use instead Of butter in
soups. etc. Griddle cakes made from
bread sponge and enriched with one
egg. and well beaten, can be eaten by
even q dyspeptic.
In making a custard Of any sort the
whites of the eggs are not necessary.
Use the yolks to thicken the milk, in
the proportion of one yolk to a cupful
of milk. The whites of the eggs may
then be used as q meringue for the
top Of the custard. To keep a meringue
from falling, dust the beaten whites of
eggs with powdered sugar. then shake
little cornstarch over it, beat quickly
again and spread.
Persons who throw out oatmeal, or
any other breakfast cereal. are throw
Ing money away and losing the basis
for the best gems they ever ate. You
don't need a certain measure Of cereal
for the gems. Take your regular
cipe and let the cereal take the part
Of the flour.
Milk Instead Of Meat or Eggs.
A quart of milk supplies practically
as much nutrition as three-quarters of
pound OF beef Of average composition
OF six average eggs. and can generally
be bought for less money. Thus, milk
may be used as an economical substi-
used instead OF more expensive foods,
not in addition to them. Any appetiz-
ing milk dish can take the place of
eggs, meat, etc.
This does not mean. however, that
milk can be used as an exclusive food,
either for grown-ups or children. Va
riety Is also required. AS wholesome
and nutritious food, buttermilk is also
valuable. Sour milk and cream are used
milk itself is considered by many per-
sons as a palatable and wholesome
dish.
A cheap dish nicely arranged to
please the eye as we'll as the appetite is
what every housekeeper should aim
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06

feed us, and the worst economy would be
to diminish our actual necessities.
We must put our own prejudices aside
and adjust our ideas as to what food is
necessary to good health. Probably the
best result to the housekeeper from this
training will be that she will come forth
from 1t a much better economist and
manager than she has ever been before.
However good food may be, 1t will not
be appreciated as it should II it lacks
variety. For this reason. 1t is good plan
to keep n menu book, with notes of new
dishes to be tried, and also to frequently
consult n cook book to refresh the mem
ory and stimulate one to new ideas.
Lists are valuable when arranged for ref
erence. For instance, a list of breakfast
dishes. meats, vegetables, desserts. cakes,
pies, etc. This would do much to avoid
monotony.
A Few Economical Ideas.
Every food has a certain per cent of
waste and this per cent of waste must
be known in order to do really economical
buying. 1t frequently happens that the
higher priced foods without waste are
less expensive than the cheap food where
there are bones, gristle, skin, parings,
finished produce value. including raw ma
terial. time and labor. Pound for pound
they are the most valuable food material
in the house.
The common practice of boiling vege-
tables in large quantities OF water and
throwing the water away must be dis
continued. This water should be used
to add to soup. or boiled down and added
to stews and similar dishes. Vegetables
may be steamed in their own juices with
out the addition of water. The liquids
that come out Of them in the process OF
cooking should be served with them as
sauce.
Use the water from boiled rice to cook
the breakfast cereal. Potatoes baked or
boiled in their Jackets are more nutri-
tious than those cooked after peeling.
The skin prevents considera BILE amount OF
nutriment from going to waste. II you
do pare them. pare them thinly, as the
best part lies next to the skin.
Carrots, turnips. radishes, outside
stalks of celery. cut into short lengths
may be cooked in a covered dish in
the oven with meat of any kind. Beet
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
To Reheat Food.

Put in inside section of a double boil
er only the. food to be reheated, with
hot water in the outside boiler. and boil
thirty or forty minutes-longer will
not hurt. Mashed potatoes treated this
way and well heated when taken up are
a success. Fish, oysters, fritters, baked
dumplings, meat pie have given good
results reheated in this way.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
Paper Plates for Pets.

Using paper plates for animal pets
will be found a good and sanitary plan.
Some people do not care to wash the
plates kept for dogs and cats. although
they should be kept scrupulously clean
and used for no other purpose. Why
not. then, use paper plates, which may
be bought by the hundred for very
little money, and which may be burned
or thrown away after they have been
used
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
Sewing Helps.

Before cutting buttonholes in very
sheer material. haste small squares OF
lawn under each place where button
hole is to be made. Cut and work the
huttonhole in the usual way. When
finished cut away the surplus lawn
from underneath. Small pieces Of lawn
may also be placed under buttons be-
fore sewing them on sheer material.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
To Polish Furniture.

To polish mahogany furniture that
has a blue gray appearances: To about
a quart of clear water add a table
spoonful Of good strong vinegar. In
the solution saturate a clean chamois
and wiring as dry as possible; rub
lightly the surface to be cleaned and
bolish with dry cheesecloth. If first
application does not remove the cloudy
look repeat the operation in about
week.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
Washing Handkerchiefs.

The next time you take paraffin wax
off your jelly tumbler, save it for wash
day; chip it in small pieces, also half
bar of soap. and put in a boiler half
filled with water and bring it to a boil.
After soaking handkerchiefs in cold
water, put them in the boiler and boil
for five minutes. This is excellent.
making the handkerchief perfectly
clean and snow white.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
TESTED RECIPES.
Baked Ham With Escalloped Hominy


In creased baking dish put a layer
Of hominy. Sprinkle with layer of
diced bread or cracker crumbs. and
sprinkle with salt. Continue the lay
ers until the pan is almost full. Place
a slice of ham three-fourths inch thick
on the top. Bake slowly for 40 min
utes. The Juice of ham will give a
delicious flavor to the hominy. Po-
tatoes sliced and parboiled ten minutes
may be used in place of hominy.
Ham and Bean Salad.
One can beans. 1 cup cold baked or
boiled ham cut in squares. 3 cup chop
ped green peppers. " head OF lettuce.
Y teaspoon salt. minced parsley. Y cup
boiled dressing. Arrange lettuce form
ed cups on a platter or individual salad
plates. Mix beans, salt, ham squares
and peppers. Arrange in lettuce cups
enough for one serving; hollow out
space in top of mold large enough to
pour in one tablespoon salad dressing.
Sprinkle dressing with chopped par
sley, chill thoroughly and serve.
Cream of Peanut Soup.
Four cups milk (heated). v cup pea
spoon white pepper. tablespoons -four.
2 tablespoons chopped onion. 3 table
spoons oleomragarine. l inch square
salt pork, cut fine. Fry out salt pork
=
in double boiler and thicken with flour.
Add seasonings. stir well; add milk in
which the peanut butter has been stir
red until smooth. Put back onion and
thin any. Taste before serving. Serve
as main course for lunch.
Hot oleo Rolls.
One-half cake compressed yeast. 4
cup lukewarm water. tablespoons
sugar. / tablespoon salt, II cup evap-
GRATED milk, scalded: 1 Il cups cold wa
ter. 4 tablespoons oleomargarine, about
6 cups bread -four. or enough to knead.
Heat milk with " cup water in double
boiler. Add cleo, salt and sugar. Add
cold water and cool until lukewarm.
Pour onto yeast which has been dis
solved in the lukewarm water; stir
well, adding flour: mix in all the -four
necessary. then knead 10 minutes or
until dough Is elastic and smooth. Put
in CREASED pan, place in warm place
and cover after brushing top with
melted cleo so that crust will not form.
Let false until double its size. Knead
again and put into rolls. Let raise
again until double their size and bake
about twenty minutes in hot oven.
Banana Rolls.
Two cups -four. teaspoons, baking
powder. tablespoon sugar. u teaspoon
salt. tablespoons vegetole. q cup
milk, sliced bananas. Mix and sift
-four baking powder. salt and sugar
together. Mix in vegetole quickly. us
ing fingers. Add milk gradually. until
a soft dough is formed. Take out on a
lightly Toured board and roll in an
oblong one-third inch thick: cut in
strips 4 inches wide. Lay on bananas
Place on creased tin and bake Is to 18
minutes in a medium hot oven. Serve
with lemon sauce.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06

beef with buttered kidney beans. Gar
nfsh roast of beef with lemon and pays
salmon may be surrounded with long
strips of cooked macaroni. woven into
a pretty shape. with hot tomato sauce
poured over all. Boiled potato balls
around Hungarian stew. The stew is a
composition Of vegetables boiled in
stock.
Keeping Food Fresh Avoids Waste.
Ice in a refrigerator will last longer
II wrapped in newspaper or flannel
cloths before 1t is put in the ice cham
not keep the food quite so cold. as it is
melting ice that draws the heat from
the articles near 1t.
Put lettuce dripping wet in closely
covered earthenware dish. and set in a
cool place. Celery, cress. and endive
should be treated in the same way to
keep fresh and crisp. Set asparagus
punches in few inches of cold water
to keep them in good condition. The
water should not come moro than half
way up the stalks.
Spread berries out in thin layer and
keep in a cool. dry. dark place.
To keep egg yolks from drying. put
them in a jelly glass and just cover
with olive oil. Put on ice and pour
off the oil when ready to use. Cover
egg whites with little water
Dry scraps of bread in the oven ana
roll to a powder and put away In jars
or tin boxes for use in croquettes,
breading, etc.
If cheese becomes hard. crate 1t and
put away in bottles to use with maca-
roni. sandwiches, sauces. and in many
ways as a relish. Small pieces II not
dry may be served again by mixing
with butter or cream and spreading on
thin crackers, or to serve with salad.
Keep rice. oatmeal. cornmeal. tapioca,
ETC., in close-covered glass jars; tea
and coffee in tin receptacles. and meal
and flour in covered wooden buckets.
IL cornmeal is bought by the quantity.
1t should be spread out upon a clean
cloth, in a room where the air passes.
and thoroughly dried before putting it
away, to keep it from getting musty.
Some Quick Desserts. |
To the stif11y beaten whites of three
eggs and three teaspoonfuls of pow
fruit jelly. Beat until thoroughly
mixed, put into small cups or glasses,
and place in the refrigerator until cold
Serve with sweetened whipped cream
garnished with finely chopped nuts.
Slice ripe bananas and sprinkle them
with powdered sugar and chopped nut
meats and arrange on a fancy plate
surrounded with large seeded raisins
Serve with cream.
Peel some peaches. halve them. lay
two halves on plate. 6pver with
sugar and pile ice cream over them
Add little whipped cream and serve
cold with plain cake or waters.
! For a dainty dessert, cut into small
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
Banana Rolls.
In Baking Cakes.

When granulated sugar and butter
don't mix. try a tablespoonful of hot
water and it will mix very smoothly
and save lot of time.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
Substitute for Moth Balls.

Mix together one ounce each of Gin
namon. cloves. nutmeg. mace. caraway
seeds and tonquin beans and six ounces
of powdered orris root. Put the mix
ture into small bags and then put the
bags among the clothing. This will
prove an excellent moth preventive and
q pleasant odor.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06

pieces bananas. oranges. pineapple.
grapefruit or any fruit available. and
let 1t stand on ice until thoroughly
chilled. Fill tall sherbet glasses. cover
with sweetened fruit juice. top with
whipped cream. and serve
Whip a pint of cream stif. add as
many halved white grapes as desired.
some confectioners paste cut into small
bits. few shelled pecan nuts broken
small and eight marshmallows, cut
into small pieces. Serve In sherbet
glasses and garnish each glass with a
candied cherry. This will serve eight
persons.
Rub ono can of apricots through q
sieve into a basin, add one cupful OF
sugar. one and one-half heaping table,
spoonfuls OF dissolved gelatin and one
cupful Of whipped cream and one-half
a cupful Of cold water. Pour into in
dividual molds. Turn out when set
and garnish with yellow flowers. Place
a large spoonful of whipped cream on
A Dainty Summer Dessert.
Take one quart of fresh cream, the
whites of four eggs. one cupful of
grape Juice and one and three-fourths
cupfuls OF powdered sugar. Whip half
the sugar with the cream. the balance
with the eggs. Mix we'll. Add grape
juice and pour over sweetened pine
apple. oranges and bananas. Serve
cold.
a small can of sliced pineapple, a
few marshmallows and a few English
walnuts. Chip the walnuts, split the
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06

Garden hats are trimmed with vege-
tables made Of ribbon.
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06

Plain white cottons and linens are
favored for wash skirts
Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-06
Lysol Toilet Soap

Contains Lysol, and therefore
protects the skin from germ in
lection. 1t is refreshingly sooth-
ing and healing and helpful for
improving the skin. Ask your
dealer. If he has none, ask him
to order it for you
The Owosso times. (Owosso, Mich.) 1897-1926, 1917-08-10
Practical Prayer.

On the wall of the wholesale house
OF Henry T. Perkins of,Springield, o.,
in a space 80 by 100 feet, appears the
following practical workaday petition
to the Supreme Being:
Teach me that go minutes makes an
hour; 16 ounces one pound, and 100
cents 81. Help me to 80 live that can
lie down at night with a clear con.
Science, without gun under my pill
low and lunhaunted by the faces
Of those to whom have brought pain.
Grant that may earn my meal ticket
on the square, and that In earning 1t l
may not stick the 'gaff' where 1t does
does not belong. Deafen me to the
Jingle of tainted money and the rustic
of unholv skirts. Blind me to the faults
of the other fellow, but reveal to me
my own. Guide me 80 that each night
when look across the dinner liable at
my wife, who has been a blessing to
me, I will have nothing to conceal
Keep me young enough to laugh with
my children. And when comes the
smell of flowers and tread of soft steps.
and the crunching of wheels out in
front. make the ceremony short and the
epitaph simple, Here lies man.