davidaulloa/AmericanStories huggingface dataset:
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1917-05-26
WILL DECIDE
DOWNY-DOIG BATTLE
ON JUNE Z

CHICAGO. May rs. - That Bryan
Downey-"Goats" Doig match, postponed
several times. will be fought out before
down state club on June :. The well
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1917-05-26
NATIONAL LEAGUE.
Yesterdays Results.

Chicago. 6: New York. I.
Brooklyn. 4; Pittsburgh. 3.
Philadelphia. 5; Cincinnati. >.
Boston. 4; st. Louis, 2.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1917-05-26
MEMPHIS.

MEMPHIS. TENN. May 26.-Les
Darcy Australian middleweight champ
ion, who died in a hospital here on
Thursday. will be buried in Australia.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1917-05-26
She Was Cruel.

Dableigh-"There is one thing
don't understand" Miss Keen-"Oh,
more than that, surely"
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1917-05-26
THE STANDING
AMERICAN LEAGUE.


x9bEEIuHys h5bU4tss
Chicago. 5; Washington. l.
Boston. 8: st. Louis. Q.
Cleveland. 6; New York. 5.
Philadelphia. 10: Detroit, g.
The Lake County times. [volume] (Hammond, Ind.) 1906-1933, 1917-05-26

just now. If any one wants to fight. lei
them enlist. says the governor.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10

herself with plenty of dried fruit can serve II
frequently at small cost.
In preparing dried fruits for cooking pick
them over, cover with tepid water, let stand
five minutes, then wash thoroughly in several
waters until perfectly clean; drain, cover with
fresh water and let stand from twelve to TWEEN
ty-four hours. Always use n slow fire, for
slow cooking dispels toughness. The freless
cooker may be used TO good advantage. Sugar
should be added about fifteen minutes before
removing from the fire.
Not only can all sorts of stewed dried fruits
be served, but also they can be used for pud
dings, fritters, shortcakes, pies and sweet
salads to serve occasionally in place Of a des
sert.
Grandmother's dried apple custards are al
most unknown now, yet no pie compares with
them. Here is my grandmothers recipe:
After making stiff sauce of the dried ap-
pies, add to each cupful of it one well whipped
egg, half cupful of sugar, one tablespoonful
Of melted butter and a little grated nutmeg.
Thin with rich milk, or cream, to the consis
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10
Some Wdw to Put Up Strawberries

Juice wash the berries and hull them. Place
in preserving kettle over the fire, and for
each quart of berries add two tablespoonful of
water.
Crush with a pestle and heat slowly to the
boiling point. Let simmer for about ten min
utes then strain through two thicknesses Of
cheesecloth, pressing out all the juice possible.
Heat this strained juice to the boiling point
and store in hot sterile bottles, filling them to
overflow. Cork with sterile corks and sealing
wax or the patent ar-tight corks.
In making strawberry syrup add half cup
Of sugar to each quart Of juice When using
the strawberry juice to make jelly, either
apple juice or currant juice should be added.
Use one pint of strawberry juice to two Of
currant or apple juice and proceed as for or
binary jelly.
SUNSHINE STRAWBERRIES
Put into preserving kettle as many pounds
Of sugar as of hued, washed and drained
Strawberries. When the juice is drawn out a
little, set over the fire and cook slowly for
twenty minutes after boiling commences.
Turn the berries into agate pans or earthen
plates, cover with panes Of glass and set in the
sun. Let stand for two days, stirring two or
three times each day.
The time of cooking may be cut down to ten
minutes, if the fruit is left in the sun a day
or two longer. Seal as for Jelly. Fruit pre-
served in this way retains the delicious fresh
fruit flavor; large perfect berries should be
used.
OLD-FASHIONED STRAWBERRY JAM
For each pound Of berries take three-quar-
ters Of a pound Of sugar. After having carefully
washed, hulled and drained the berries, put them
over the fire and heat slowly until softened.
If eight more quarts Of berries are used,
pour off a pint of Juice and store for straw
berry juice (method already given). Add the
sugar, slightly heated and let cook down until
thick. The quicker the jam is made the better
the color will be. The heating of the sugar
hastens the cooking. Cover with paraflin when
cold.
PINEAPPLE AND STRAWBERRY CON
SERVE
This is an old-fashoned delicacy, very easily
made Allow for three quarts Of berries one
pint of shredded pineapple. two cups Of water
and five pounds of sugar. Cook the pineapple in
the water about twenty minutes; then add the
sugar and, when it boils again, the strawberries.
Cook for twenty minutes and seal IN small
sterlized jars that have been heated. Seal arr
tight with hot covers and rubbers as for other
preserves. Fill the jars TO overlooking.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10
Read This Before You Begin Canning

improve the product and sometimes shorten the
time required for processing.
Avoid destroying the vegetable or volatile
oils in products such as greens, cabbage, Brus
sells sprouts and cauifower when canning, but
he sure to eliminate the excessive acids. This
is done by banching the product in steamer
or large dshpan lover false bottom), with
Just a little water beneath the greens.
In canning windfall apples whole, sliced or
ouartered. remember that they must be steril
lied enough to keep; but avoid overlooking,
which reduces the product to apple sauce or
discolors the pulp.
An adequate supply of convenient and eff
cient canning equipment is important to sue
cess.
In using steam-pressure outfits remember
that too much pressure Injuries the quality Of
all food products
Begin the canning work with small guam
tity of one product the first day. Take time
10 do the work well, then test the product be-
fore canning a large quantity.
WHAT Is MEANT BY SCALDING,
BLANCHING AND COLD DIPPING
To scald fruit or vegetable means plung-
ing it into boiling water.
TO blanch it means leaving the fruit or vege-
table in boiling water for longer time, the
time depending on the fruit or vegetable being
prepared for canning.
BY cold dipping is meant plunging the fruit
or vegetable Immediately in cold water aiter
the blanchiug process is finished
Fruits and vegetables are scaded IN ORDER
10 loosen the skins, TO remove Objectionable
acids and acrid favors and to start the flow OF
coloring matter.
They arc blanched TO remove the acid ana
acrid flavor, to reduce bulk Of vegetable
greens and 10 make it unnecessary to use the
exhaust period and intermittent process.
They are cold dipped TO harden the pulp
under the skin, thus permitting the removal OF
the skin without injurng the product; to set
the coloring matter and TO make 1t harder TO
dissolve during sterilization, and TO make the
products easier 20 pack.
HOT WATER BATH OUTFIT
One Of the simplest ways Of canning IN the
home is 20 use the hot water bath outfit.
When this method is employed the cans are
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10
IF CANS ARE SCARCE TRY THE OVEN OR THE ELECTRIC FAN
Revi7s Some of Grand.
motIjer'j Netbods andSo
Save garden Products

tency Of thick soup; pour into a deep pie plate
lined with pie crust; sprinkle over the top some
more Of the nutmeg and bake.
The dried berries are best used for pie fill
ings. although blackberries MAY be used for
quick Jelly if the Jelly closet gets empty toward
sPri1g.
Your dried apricots or peaches may be
turned into delicious marmalade. Pick them
over wash and soak over night. then weigh
the fruit and to each pound add three-quarters
of pound of sugar and one-fourth of a cupfu
of water Cook slowly, stirring often until re-
duced TO a marmalade.
HOW TO USE DRIED VEGETABLES
Many people find dried vegetables unsatis-
factory simply because they do not soak them
long enough before using. They must be soaked
long enough to absorb the water lost through
evaporation. Dried vegetables have many uses
beyond serving as the vegetable course at a
meal. A vegetable roast, made from dried
peas or beans, occasionally may take the place
of meat at dinner; thick, nourshing soups may
be made for luncheon or to serve for the dinner
where the lighter forms of meat are used;
vegetable croquettes are also delicious. Recipes
for these are in Mayor Mtchel's Substitutes
for Meat"
That the drying of fruits and vegetables in
the home is decidedly worth while when no tin
cans or glass containers are available, is fur
Their evidenced by the fact that the government
is recommending that the vast army of girls
and women's canning clubs throughout the
country, which last year filled 100000 con-
tainers, with a value of 100000, use this
means of preserving their products when they
cannot procure the proper containers.
Dried foods will undoubtedly be called upon
for foreign consumption, owing to the fact
that they require far less space for shipping,
are ten times lighter than fresh foods and far
lighter than those in either tin or glass. Thus
transportation charges will be correspondingly
lower.
A fresh cabbage is eighteen times as heavy
as a dried one; a fresh potato seven times as
heavy as one from which the water has been
taken. The ratio of water in most other vege-
tables lies between these two
One dozen ordinary size ears of corn will
give about one pound of this product dried.
One pound of fresh fruit will yield an average
Of about six ounces Of dried.
In order to facilitate the work of the canning
clubs in their preparation of vegetables and
fruits for drying for commercial use there are
slicers and driers procurable which are capable
of doing large quantities in a short time.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10

water seal outfit fastens so tightly that the
steam is held under a slight pressure, and
consequently rises above the temperature OF
boiling water. This accounts for the fact that
the time of sterilization is slightly reduced from
the time required by the method just described
STEAM PRESSURE GAMERS
The use Of the steam pressure Gamer re-
duces the time for sterilization because the
steam, which is held under pressure, reaches
a much higher temperature than that OF poll
ing water The temperature rises as the
pressure is raised. II the directions are fol-
lowed this proves an absolutely safe method
of canning fruit, vegetables and meat. "ith
little experience this Gamer is very easy to
use. -.A4---s "A AAA1Aik1
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10
ne Tribune Institute
~ Housekeeping as a Profession o.


in the home for use on top Of or over the
stove.
When the oven is used leave the door open
for air circulation, and start the drying with
a heat not over 1870 degrees Fahrenheit, and
do not allow it to go higher than 140 degrees.
If the higher degree is used at first the out
side of the product will become hard and the
inside will not be properly dried. A thermom-
eter will be helpful in determining the degree
of heat.
Whatever way is used for drying, the prod
ucts must be stirred or turned several times
during the process, to insure their drying as
uniformly as possible.
The homemade dryer shown in the illustra-
ton is most convenient for drying small guam
titles of foods 1t can be made from ordinary
laths and wire mesh screening which is rust
less
The use Of this presupposes the fact that
there are no flies around, for drying foods at
tract them. If they have the chance to lay
any eggs, trouble develops later.
PREPARING FRUIT FOR DRYING
While the actual drying process is about
the same in all fruits and berries. their prep
araton varies a little.
Peaches and apricots should he cut in two,
no skins removed, the stones taken out and
the fruit parboilcd few minutes to soften
the fibre. If one has a steamer it is best to
steam it, as there is less loss Of the valuable
mineral salts.
Apples must be pared, cored and sliced thin,
then dipped into a weak solution Of salt water
three heaping tablespoonfuls to a gallon of
water-in order to prevent their turning brown
and to make them more impervious to engines.
Cherries must be ptted, ana berries should be
dried as soon as possible after picking for they
soon begin to mould.
HOW TO STORE DRIED FRUIT
The proper storage Of dried products is i'm
portant. The Department Of Agriculture is
recommending the use Of paper containers of
various kinds which can be sealed, some with
a mechanical device, others with a strip of
paper around the exposed edges.
If one has reason 10 suspect that any one
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10

surrounded by boiling water or steam and the
food cooked at the temperature of boiling
water.
Any utensil in which false bottom or rack
may be adjusted and which is large enough
to hold one or more cans may be used. The
method is more effective if the receptacle has
close fitting cover. If this is the case, the
cans need not be completely covered with
water, as the contents will cook by steam. The
ordinary clothes boiler or rooster may be used
for this method, as well as the steam cooker
or large plate or tub.
THE WATER SEAL OUTFIT
The water seal outfit is very much like the
hot water bath, except that the cover Of the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10

batch Of dried fruit is not keeping because
Of insect life, the suspected product should be
emptied out and put into the oven for a couple
Of hours at a temperature of 1870 degrees. This
should prevent further trouble.
If one cannot procure paper containers, use
clean muslin bags and store in very dry
place. Occasionally hang them over the stove.
DRY YOUR OWN SOUP VEGETABLES
Soup vegetables are put up in dry form
commercially, but it is much more economical
to prepare your own. Tomato powder is made
by cooking ripe tomatoes, straining out the
skins and seeds, then adding 10 per cent of
wheat flour and drying the mixture in slow
oven until the water content is all out of it.
Then scrape it out Of the pan and put in
jar.
Other vegetable powders may be made the
same way-asparagus, celery, corn, okra-all
make delicious powders and are indeed con
venient when fresh soup vegetables are high
in price or not to be had.
The green leaves of celery, which, as a rule,
are thrown away, must not be neglected in
the drying campaign. Chop them fine, spread
ON a sheet Of brown paper, put on plate and
dry Then rub between the bands put through
a fine sieve and bottle. The store may be added
to from time TO time, and if little black
pepper and celery seed are blended with the
contents the flavor will be intensified. At the
season when celery is expensive or scarce this
may be used in soups, stews and various other
dishes.
There should be a pint jar of dried parsley
on the shelf for next winters use, and it must
be remembered that when using it for soups,
hot graves and the like it is necessary only
to crush the leaves into the hot liquid; they
will swell up, and cannot be detected from
the fresh parsley. But when used for cream
sauces, creamed potatoes and meat dressings
it is best to soak it few minutes in cold
water and then chop.
FOOD VALUE OF DRIED FRUIT
The food value of dish of cooked dried
fruit is practically the same as that of fresh
fruit prepared with a like amount of sugar
and juice. so the housewife who has fortified
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10

Taken from Home Canning Instructions (NR
en-. Co5peratiue Extension Work an Agrl-
culture and Home Economics, United States
Department Of Agriculture.
N 0 NOT combine two recipes or two sets
Of instructions in canning 10 DO so
means to fail.
Remember that adequate heat, plenty OF
tean water and complete sterilization are alb
solutely necessary.
The cod-pack method Of canning does not
rean that the canning is done without heat,
tut simply that the final sterilization Is done
after the jar or can has been completely filled
he rubber and cap put in place, or the tin can
completely sealed.
When using glass jars always utilize the jars
On hand. When it is necessary to buy new jars,
sgy the best. They are the cheapest IN the
angrun.
No glass Jar with metal or rubber in direct
e'nta,, with the food product is desirable un-
ls" h. cap is enamelled. lacquered or vulcan
led
Class Jars should be thoroughly cleaned and
hoGld be taken directly from hot water to be
filed.
In coring, peeling and slicing apples, drop
ne apple product into vessel containing cold,
slightly sailed water, in order TO keep it from
assoloring before packing.
Canned products in glass jars if exposed to
light viii bleach, fade and sometimes deterior-
'e in food value; hence the necessity Of wrap
Ping IN paper.
II vegetables and greens are blanched IN
s'eaner and then plunged into cold water, 1T
perfectly safe 70 use tin cans; however
"anelled or lacquered cans are always the
sfest.
DO not can rhuborG IN ttn cam unless at
ssE' % per cent density syrup and enamelled
ans are used
Products canned in tin should be emptied
NO glass porcelain, china or atoneware as
Nen a. the can is opened
Pack the jars and tin cans thoroughly, but
'ee the oyerpacking Of tin cans with products
.'sh a. corn, peas and lima beans, as all Of
's's expand somewhat during sterilization.
AVOID using no much salt in the canning Of
.'tfsoes, greens, tomatoes and sweet corn.
eI'ls sugar added before sterilization VIII
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10
NoContdiner Famine Will
BOTHER The Woman Who
Can Dry Fruit
~ MARY HAMILTON TALBOT

ANTRY preparedness" was
never so important as it is TO-
day. and replenishing the
larder by the evaporation
route is one Of the least eX-
pensive ways of having fruits
and vegetables for next win
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10

route is one of the least eX-
EA% pensive ways of having fruits
ez6esJ and vegetables for next win
- DRYING is Natures way Of preserving.
and there is none other more effective.
housewives can save by this method, with
w little trouble, not only large quantities
=: foods. but the small left-overs they would
-. think of going TO the trouble to cana few
-. Of corn left from dinner, the few sur
ans peaches, pears, berries, ETC., can all be
dried
an official Of the United States Department
-. Agriculture at Washington said to me re-
Gently;
aTbis is the year when houscGeepers must
,s-urn 70 the ways of their grandmothers for
,rsserving fruits and vegetables, in a great
reasure. for there is a decided shortage Of
containers. ~
Dof tin cans there are but three billion in
SIGHT in this country, and these are not
enough TO supply the great commercial can
reries. Glass containers have advanced more
than 25 per cent in price.
an fact. the drying Of foods is one Of the
Great conservation projects which the gov
eminent is putting forward to preserve the
food supply Of the land. There must be drying
IN the home, in the clubs, in the communities
and municipalities.
Prehistoric housewives in order to preserve
he food supply, dried it; the object in view,
though they did not know it, being to make 1t
sterile in other words, proof against the at
,aeks of bacteria and the microscopic fungi
called yeasts and moulds, which are unable to
multiply without moisture.
THE EVER-USEFUL ELECTRIC FAN
The problem of drying is very easily solved
IN the home equipped with an electric fan, and
this is one of the methods which the govern
ment is advising for this work.
have seen the moisture sucked out of raw
meas. beans. beets, carrots, onions, spinach,
parsley. cooked potatoes, corn-steamed a few
minutes firstly exposing them to the air OF
fan over night. The products were then
ready for storage for winter.
The time required to dry products depends
essentially upon the vegetable or fruit to be
dried This can be appreciated if one stops to
think Of the wide range of water content be
tween potatoes, with rs per cent Of water, and
strawberries, with 90 per cent
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10

1t must be remembered that drying to pro
duce a sense Of dryness and drying to pre-
ser. are entirely different. In the latter case
even the innermost recesses must be dry.
Therefore bulky vegetables and fruits must
be sliced or shredded. This work may be done
with a sharp knife, but can be greatly facili-
tated by using the commercial slicers and
shredders, which may be purchased at low
cost.
After preparing in this way the product
should be spread out on large plates or trays
made of galvanized wire The use of the lat
ter shortens materially the time required for
the drying process in the case of products
which are large enough not to fall through the
meshes. Of course, such things as peas, corn
and the like must 90 on plates, or the bot
toms of the trays can be lined with cheesecloth,
DRYING OVER THE OVEN
Do not however, abandon the idea of dry
ing if YOU are without electric fan. You
can use the oven of either your coal stove or
gas range, a commercial dryer or one that can
be made by any handy man or woman right
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-10
By VIRGINIA CARTER LEE

HNHE old-fashoned idea Of an "all-day can
ming bee" is fortunately thing of the
- past. Instead, the up-to-date house
keeper puts up" can or two of fruit every
few days when it is convenient and when fruit
can be most reasonably obtained. Then when
the season is over she has her winters supply
with but very little effort and expense.
Small jars are particularly recommended
when the family is small as they allow OF a
greater variety of fruits in the store room
Every housewife knows the advantage OF this
catering to different tastes and providing suf-
ficient variety in the daily diet.
Strawberries should be used as soon as pos
sible after they are picked. 1t is well TO re-
member that retention of shape and flavor IS
most essential Over-ripe fruit IS never perfect
in shape and the true fruit flavor is lost
The preserve closet, where strawberries are
stored, should be cool, dark and dry. As they
very quickly lose their bright color when eX-
posed to the light, it is wise precaution to
wrap each in brown paper.
In the following tested recipes will be found
formulas for putting up" Strawberries to the
best advantage:
STRAWBERRIES CANNED TO RETAIN
THEIR COLOR
Hull, wash, drain thoroughly and weigh the
berries. For each pound of berries allow ten
ounces of sugar and one-quarter Of a cupful OF
water. Cook the sugar and water to a thick
syrup, let cool little and pour over the fruit
that has been packed in sterilized jars. Fill
the jars 10 overlooking, adjust the rubbers and
place the covers on loosely.
Set the jars on the rack in boiler or steam
kettle Cover with folds of cloth or paper and
surround with water Of about the temperature
of the Jars. Bring slowly TO the boiling point;
let boil ten minutes.
Run sterllized silver knife around inside
each jar between the fruit and the glass to
release any air bubbles add little more syrup
from an extra jar) 10 be sure that it really
overfows and seal air tight Let the jars cool
in the kettle.
STRAWBERRY JUICE AND SYRUP
Strawberry juice may be canned in the same
manner as grape juice. Such juice may be
made into jelly at any time. To prepare the