davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1917-06-17

the bottom and sides Of a buttered
mould with cooked rice. Fill the chick
en- mixture into the centre and cover
the top with another layer OF rice.
Steam for one hour and serve un'
moulded.
PEACH SAGO
The old-fashioned sago, which is not
expensive, can he made into delicious
dessert as follows: Wash half cup
mi of sago and let soak overnight. IN
the morning drain. cover with a pint
of boiling water and simmer gently un-
ill the sagO is clear. Season with a
saItspoonful Of salt. add scant half
cupful Of sugar. and when the latter Is
dissolved pour over sliced and drained
canned peaches that have been placed
in a glass dish. set aside and serve
very cold with thin cream or custard
sauce made with one egg.
CHERRY ROLL
Sour cherries should he used in this
pudding. Mix together ono pint OF
sifted -four. two tablespoonfuis ot
sugar. half q Tablespoonful of salt and
two teaspocnfus of baking powder.
Rub in with the finger tips two table
spoonfuls of any preferred shortening.
half butter is hest, and mix to soft
dough with cold. sweet milk. Roll out
half an inch thick and spread with
generous layer of pitted cherries. Dust
with sugar, add "A light sprinkling OF
grated nutmeg and roll up. pinching
the edges of the dough firmly together.
New-York tribune., 1917-06-17
Toledo Steam Cooker No. 20
Made by the Toledo Cooker Company, 1886 w.
Bancroft Street Toledo, Ohio

To the old-fashioned housewife steamer
meant simply tin kettle with a perforated
bottom, in which were placed certain fruits and
vegetables which she had found it desirable TO
cook by steam; potatoes because it made them
lighter and more "mealy," apples because they
kept their shape better, etc.
But the modern housewife, who knows some
thing of food values and has bowling acquaint-
ance with the teachings of up-to-date domestic
science knows that the steam cooker is valu-
able for preparing meats, vegetables, cereals,
puddings, etc, because it minimizes the loss Of
mineral salts in the case of fruits and vege-
tables, and of other valuable food constituents
New-York tribune., 1917-06-17
West Bend Percolator
Made by the West Bend Aluminium Company,
West Bend, Wis.

This percolator is equally at home in the
dining room and the kitchen. 1t is sturdy
enough to be used without harm on the gas
stove and being made in the graceful Colonial
shape is entirely equal to the test of appearing
on the breakfast table. The wooden handle is
useful at all times, as any one will testify who
has attempted to remove hot coffee pot from
the stove without a holder.
The percolator tested in the Tribune Insti-
tute makes six cups of very good percoated
coffee. Beginning with cold water and with
single gas burner, percolation starts in three
minutes. The coffee is ready for serving in
thirteen minutes, unless a strong beverage is
desired, in which case it would be better to
New-York tribune., 1917-06-17
Safety First Colonial Tea Kettle
Made by Griswold Manufacturing Company,
Erie, Penn.

Now we have a tea kettle so we'll trained and
loyal to its mistress that it refuses to scald the
hand that holds it while it is being filled at the
water faucet.
1t is just like any other well made tea kettle
except that in front of the lid is a small open
ing with cover that can be raised with the
thumb when the kettle is put under the water
faucet There is no necessity for opening the
large lid when filling the tea kettle, therefore,
no danger from escaping steam
Moreover, a glance through this opening
shows just the depth of water in the kettle
The large lid is attached permanently to the
top of the kettle sliding back and forth when
it is necessary to open for cleaning.
The kettle is singulary good looking, being
made af cast aluminium IN a Colonial design.
1t has an actual capacity Of six quarts and a
New-York tribune., 1917-06-17
By VIRGINIA CARTER LEE

"O KEEP the weeks menus at the
lowest possible estimate and at
the same time to furnish nour-
ishing, appetizing meals is no small
problem in these days of high prices
for food commodities.
Fortunately, with the coming of sum-
mer fresh vegetables and eggs used
judiciously will aid materially; both of
these are perishable supplies and,
while flour and other grains are high
in price and may have to be exported,
home grown products that will stand
only short transportation should be
made use of on every possible occasion
when their price does not conflict with
economy.
Rice and cornmeal are splendid
standbys, the former, prepared with
fruit, cheese or tomatoes. furnishing
both dessert and sayOry dishes, while
the latter. either as the hearty mush
of Colonial days, the sayory "scrapple,"
with few shreds of meat, the old
fashioned "baked Indian pudding or
The wholesome Italian 'polenta," fills
about the same position in the well bal
anced diet.
For the coming week the very cheap
est meat and fish dinners have been
planned, the remainder of the cooked
New-York tribune., 1917-06-17

Steam for about one hour. then place
in hot oven Just long enough 10 ary
of and lightly color the top. Serve not
with a hard or liquid sauce.
CHINESE MUTTON WITH PEAS
This will furnish another inexpensive
dinner. and il is very good. Purchase
pound and a half of stewing mutton,
simmer it until tender and allow 1t to
cool. Dice the cooked meat; add the
outside leaves Of head OF lettuce torn
into shreds. one teaspoonful of onion
Juice. two cupfuls of shelled peas and
about one and half cupfuls OF the
liauor in which the mutton has cooked.
Simmer for half an hour. Season TO
taste with salt and white pepper and
thicken the gravy with very little
-four rubbed 70 a paste with table
spoonful of melted butter. Serve on
chop platter. surrounded with border
of steamed rice.
BAPTIST CAkES
When bread il set over night. take
out sufficient to make small loaf OF
bread. When IL is light in the morning
add a little extra melted butter. hall
teaspoonfuI Of grated nutmeg and one
heaping Tablespoonful Of sugar. with
extra flour to form dough. kread
well. let rise until very light and break
of tiny pieces. Roll these into balls
and fry in deep. hot fat to a rich brown.
If desired. few raisins may be moulded
in the centre of each. Roll while hot
in powdered sugar.
New-York tribune., 1917-06-17
Prices Are Subject 10 Change Without
Notice
Bread and Cake Box with Drawer No. 80
Made by Silver & Co., 3O4.3l4 Hewes Street,
BROOKLYN, N Y.

II is housewifely axiom that bread and cake
will not dwell together in amity in single box
Neither one is possessed of sufficient stability
of character to overcome the insidiOus influence
of the other, and the result is most undeslr-
able modification of the flavor of both.
But here is bread box which should be most
popular with the housewife who wants to save
space. 1t has room enough for both bread and
cake. but being, so to speak, two-famiy
house. neither one has TO give way to the other
The upper section, which has roll top, IS
for bread; the lower section in the form OF
removable drawer, is intended for cakes pies
and pastry. The box is well ventilated by the
perforations in the top and in the sides of the
cake drawer and is large enough 10 meet the
demands of the average family. Also 1t is pos
sible to keep the whole affair absolutely clean
and sanitary.
The box tested in The Tribune Institute
measures 1872 inches wide, IL inches deep
and Q inches high the drawer is II inches long
by 10 inches deep and pa inches high. 1t Is
made of bright tinplate finished in white
snamel. Price, $3.50.
New-York tribune., 1917-06-17
Some Points on Cam.
ing asparagus and
Strawberries
SPARAGUS being one of our n,o,t 4.

A SPARAGUS being one of our n,o,t A.
n licious and wholesome vegetables, ,s
L one of the most expensive to purch,..
put up" ready to use, the housewife sbor,,
acquaint herself with the very simple meth,
of canning it in her own home kitchen.
Select stalks of uniform size; the freshe, \.
better. Wash carefully to remove any diu.
cut of the desired length and remov. a.
spurs" from the lower part of the stalks.
AS the ends Of the asparagus are .lv,-
tougher than the tender tips, blanch the va
table by standing the stalk (the lower par, ~,
mersed) in boiling water for two minutes -.
then the whole vegetable for two minutes mo,.
This blanches the stalks for four minute, ,,I
the tips for two. Remove from the boi,.
water, plunge in cold water and drain.
Pack in sterilized jars, arranging tho ,;,.
just below the bulge of the jar and pour bo;,.
water to fill the jars. Add one teaspoonful -
salt for each quart, adjust the rubbeu ,,I
covers loosely and steriize in boiling watt, -
cover, for ninety minutes. Remove from N.
water and tighten the covers, sealing airtisb,
MA w
Can the same day fruit is picked. Grad
and rinse the fruit by pouring water over
through a straner. Gull, seed and stem. p,eI
Immediately in glass jars or tin cans. ADJ
thin boiling hot syrup Of IS per cent density
This means l y pints sugar and pint ws,.,
brought to boiling point) Place rubber and
top in place. Partially tighten. (Can and tin
tin cans.)
Steriize in hot water bath outfit sixtee,
minutes; in water seal outfit, ten minutes.
steam pressure outfit under five pounds steam.
eight minutes; in aluminium pressure cooke,
with ten pounds Of steam, five minutes
Remove. Tighten covers. Invert to eod
and test joints. Wrap glass in paper to pre-.
vent bleaching; then store.
New-York tribune., 1917-06-17
BAKED HAM FOR SMALL FAMILIES

slice of ham . or 3 y cup brown sugar
inches thick Whole cloves
lla cups milk
Stick cloves into rind Of ham and into both
sides of fat, placing them close together. Rub
brown sugar into both sides of the slice and
place in covered pan. Cover with milk and
place i, oven. Bake until done, first in a quick
nd then in a slow oven. Baste frequently.
J. c., New York City.
This makes delicious dinner dish, and is
even better when served with candied sweet po-
tatoes. A romaine or lettuce salad completes
the main course Of the dinner. Whatever is
left over may be sliced and served cold for
luncheon. Approximate cost, 90 cents.
New-York tribune., 1917-06-17

in the case of meats, cereals and the like.
The modern steam cooker is as advanced as
the woman who uses it. We have just tested
one in The Tribune Institute which is capable
of cooking whole dinner; also of serving as
Gamer in its off-hours.
1t is a tall box, 21i2 inches high and ll?A
inches square at the base. 1t is made OF TIN
plate. except for the seamless copper bottom
with rounded corners, has two doors on tne
Dutch door principle and wooden handles at tne
side, which make it easy to lift. -Four remov.
able wire racks or shelves allow the COOKING OF
q number of different dishes at the same time.
Chicken. potatoes and custards were steamed III
this cooker at one time and were entirely salts
factory. Also beans. beets, rhubarb and pine.
annie we're canned with very small amount OF
work in proportion to the result.
When the Toledo Steam Cooker serves as
canner il provides means for canning by the
hot water bath method, taking the place of the
roaster or the wash-boiler commonly used Tor
this purpose Care should be taken to consult
government bulletins canning rather tnan
the accompanying booklet, for time required
for processing.
When the steamer needs more water the tact
is announced by whistle which leaves no
doubt about the urgency of its demands. This
whistle is at the top of a metal pipe running
through the top of the steamer IN the right
hand corner at the back; when the steam passes
through it the request for more water is audible
from cellar to garret. Price, S8.OO.
(Other articles that hare been tested and en-
dorsed bu the Institute are shoWn on rage
of The Tribune Grdphic).
New-York tribune., 1917-06-17
Perfo Radiating Plate, Rack and Hood
Oven
Mad. bv the Golden Gate Manufacturing Com
pany, 9-l3 DesDrosses ST., New York City

pany, 9-l3 Des6rosses ST., New York City
Fer the kitchenetter who cooks over the gas
plste this contrivance is boon and blessing,
ie, it furnishes at very small expense a top
oven which bakes as well as any oven, provided
the cook is not too ambitious. 1t can handle
lob of its own size, but naturally it cannot COM
pete with the ful-grown oven.
Also, the user of the ordinary gas stove VIII
find it most convenient, because it heats much
more quickly than the regular oven and is ex-
cellent for any small amount of food that re-
ouires baking. For instance, it will bake five
or six medium sized potatoes In thirty-fve
minutes.
Anything to be baked should be placed di-
rectly on the wire rack If it is necessary TO
brown the food, the ventilator in the top Of the
hood may be opened. When used without the
hood, the distributing plate and rack will pre-
pare the morning toast. Without the rack the
distributing plate provides safe abode for any
food which is in danger of burning such as the
oversensitive preserve.
The utensil is in three parts; the Perfo Radiat-
New-York tribune., 1917-06-17

WE have received many requests for IA,
w recipe for rose jelly ard rose jam m.,.
toned in short article that was print.!
in the Tribune Institute pages last summer
The article was written by Mrs. Jeanette You,
Norton and was entitled "Rose Petal. Thr
Brought Many Dollars" Here is what Mrs. Noro,
says about it:
"The rose garden cited contained some two hun.
dred bushels of hardy roses, under perfect cult
vation. They included many well known varieties
such as Mrs. John Laing, Paul Neyron, Jacqu.
minot, Baroness Rothschild, Anna de Desbsch,
Ulrch Brunner, Jules de Margotin. Hsrasu,
Clothilde Soupert. Captain Christie, John Hopper
Fisher Holmes, moss roses, climbing roses and
others that do not recall at the moment
These are the recipes:
ROSE JELLY
Steep three pounds of fresh rose leaves in I
quart of clear water until the leaves are shrv
elled and the water is well colored. Strain AMI
add three -quartels Of a pint Of sugar 70 eae'
pint of juice. Boil fifteen 10 twenty minutes
until the jelly sets when tried on cola pa,,
skim carefully. Turn into small jelly glasses Y
harden. Pink and white rose leaves give the NOS
delicate color to the jelly.
ROSE JAM
Take four pounds Of fresh rose leaves and cd
to them four pints of sugar, quart OF water,
small spice bag and thinly sliced lemon wit
the pps removed. Cook in porcelain lined 20
TO the usual jam consistency, removing the spn
bag when the jam is cooked. Pot it in small jar
or glasses. The addition OF quart of cutv
ripe peaches adds a good flavor and body TO u
ian if they are 10 be got in rose season; il no
six very juicy, tender apples chopped are som'
times used.
New-York tribune., 1917-06-17
Tested Recipes
RAkED CHEESE ONEIET

Soak one scant cupful of fine stale
bread crumbs in one pint of milk, To
which has been added tiny pinch of
baking soda dissolved in half tea
spoonful of boiling water. When thor
oughly soaked. add two eggs beaten
very lightly. One-quarter of tea
spoonful of salt, one tablespoonful OF
melted butter. a saltspoonful Of paprika
and one small cupful Of grated cheese.
Turn quickly into CREASED baking dish
and bake in very hot oven. Serve "a
soon as it is we'll risen and delicately
Drowned. as ii falls quickly.
CHICKEN CHARTREUSE
This is a very economical dinner, as
small quantity of the leftover fowl
will answer as its basis. Chop the
meat finely and moisten with a little
of the gravy. adding seasoning TO taste
of salt and pepper. little chopped
parsley, the well-beaten yolk Of one egg
and teaspoonful of onion juice. Line
New-York tribune., 1917-06-17
CRUMB COOKIES

y cup shortening / teaspoon salt
l cup sugar / teaspoon cinnamon
egg ] teaspoon nutmeg
cup cold water 21A cups cooky or
~ cups -four cake crumbs
l teaspoon soda l cup raisins
Cream the shortening and add sugar and
well beaten egg. Combine the -four, salt, cin-
namon and nutmeg, and add alternately with
water 10 sugar mixture Add crumbs and
raisins. Drop one tablespoonful Of mixture to
each cooky on baking sheet and bake in a
moderately hot oven for about ten minutes.
Miss l.. b., Medina, N. Y.
These are delicious cookies, and provide a
very good way 10 use up sweetened crumbs.
The recipe makes six dozen cookies at a cost Of
90 cents, with no allowance made for cost Of
the crumbs and with butter used as shorten
ing. Substituting cheaper fat, such as oleo.
for the butter, materially lessons the cost of
the recipe, reducing IL 10 30 cents.
New-York tribune., 1917-06-17

ing Plate, which distributes the heat uniformly,
is 9-inch sheetron packed disk, with its sur
face covered with concentric perforations. The
circular rack is made of mesh wire mounted
upon three legs The dome-shaped hood oven
is of tnplate and measures 9la inches in diane
ter and AZ inches high. This hood is provided
with knob and ventilator in the top. Price,
Is cents.
New-York tribune., 1917-06-17

Salads of some kind are served daily.
Just now, with vegetables reasonable
in price. they are not extravagani. Vary
the dressings for them each day. Water
cress and lettuce, at five cents 2 bunch
and about the same price per head. VIII
furnish sufficient salad green. u any
portions of cooked vegetables are left
over they will furnish pleasing and
appetizing addition.
New-York tribune., 1917-06-17
Tested and Endorsed Recipes
f. iAgSA AkMl

These Contributed Recipes Have All besn Tested dnd
Approp,d by our Domestic Science EJper'. We pay
81 90 Ior Each Recipe That Is Printed Contributors
Wth 10 Have Rejected Recipes Returned. stamps Must
Be Enclosed Flour Is Si|ted Once Before Measuring
Al Measurements Arc Level, aud STANDARD Measuring
Spoons ond Hat PINT Measuring cups Are CSed hoch
recipe tUH provide for sir persons The approximate
Of materials oren, the basis beng the market
prtce at the time the test IS made.
New-York tribune., 1917-06-17

fowl being utilized for the chicken
chartreuse on Monday; one pound OF
fresh cod for tie creamcd fish in pep
per shells: one pound and half OF
stewing veal in the mock chops; one
pound and a half of breast of mutton
for the Chinese mutton: two pounds of
small frying fish for service on Friday.
and a four-pound fowl, parbOiled and
disiointed before frying. for Sunday.
Twenty-six eggs will be needed dur
ing the week. two pounds Of butter
(none served for djnner), seven quarts
of milk (this should allow for a little
sour milk for the ginger cookies) and
two half-pints of cream.
Fresh vegetables and fruits must be
shOpped for; il one variety seems high,
another that is equally good in quality
but lower in price should be substi-
tuted. The menus, as they are pre-
sentcd. form excellent food combina-
tions; but whether the green vegetable
mentioned consists of spinach, beet
greens or dandelions makes really very
little difference.
As helps in making up the weekly
household budget the following metro
politan market prices are given:
Butchers bill ................ $500
Fish ................... 80
MIX and cream. ................ Liz
Butter 90
Eggs NEUTRALITY-SUSPICIOUS.. rs
Groceries. including fruit and
vegetables OBSERVATION-DISCLOSURES. 100
Total .................... .Sl2.59
New-York tribune., 1917-06-17
HOLD DOWN YOUR SPATS

A hook and eye will keep .spats from place place
ing up in front when worn with pumps. ;us,
a straight eye on the top OF the pI"i; n inside
below the instep and sew hook on the -iaS i.S''
of the spat. T.. r., Ne" io'"
New-York tribune., 1917-06-17
KEEP YOUR COLLARS UNCRUMPLED

Why do you spend hot morning ironing
organdie collars and jabots and muss them up
in two minutes rummaging in hurry in your
bureau drawer?
Lay them fiat on the cardboard that comes
from the laundry in mems shirt bosoms; snap
on half dozen rubber bands to hold them 10
place.
The most delicate collars can he carried 'o'
weeks in the cover of suitcase or trunk ns
way, taking up almost no room and remaining
absolutely fresh.
+. VI. R., New York City,
New-York tribune., 1917-06-17
SAVE FIR Innings

When you have worn out the outside 0i mt, MI
lined gloves and the fur lining is stiiI qsrdd
good, you can carefully rip out this linihs our ~
buy pair of gloves little larger and III WV
fur lining in them.
j. l.. b.. Huntington, L. d
New-York tribune., 1917-06-17

leave it for fifteen
minutes.
This percolator is
a valve type, with
pot, percolating de
vice, stem. valve and
basket all made OF
aluminium. The pot
is mounted on a 81:
inch circular base.
New-York tribune., 1917-06-17
PROTECT THE TABLE

always have on hand green or brown O'0,
ters. Under flower vases, in hot weather,
set piece of blotting paper exactly the SIX
of the vase. This is practically invisible an'
it absorbs the moisture that condenses, wh''"
would otherwise mark my polished table.
A. E., New York CnV'
New-York tribune., 1917-06-17

practical capacity OF
five quarts; has an
unusually large base
for a kettle of this
size when compared
with another holding
the same amount and
in the time test Civ
en- it took five min
l1tpe IN heat water of
New-York tribune., 1917-06-17

A circular heat distributing plate is furnished
with each percolator.
Price $3.50
New-York tribune., 1917-06-17
NEW COMFORTS FROM OLD BLANKETS

A pair of woolen blankets had become 'a'D
and discolored. put layer Of cotton os''..s
on one side and covered both sides with pre-"
silkolne Now have pair Of lightwe's"'
summer comforts.
NJ. B. j., New York CITY,
New-York tribune., 1917-06-17

the same temperature to the boiling point.
Price, S4.75.
New-York tribune., 1917-06-17
1t Has Been My Experience

These Suggestions Ar- An Contributed by FS1d>', o. I
Tribune Institute from Actual HouSekeepiH9 Erpe''
erces We pay 81 ~ for Each Orc Printed 10y
fribufors wish 70 Hare Rejected Items Ret1rsss
Stamps Must Be Enclosed.
New-York tribune., 1917-06-17
Jelly and Jam from rose Leave

WE have received many requests for Ia
w recipe for rose jelly ard rose jam ms
toned in short article that was pria,