davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02
FATS
MANY USES FOR VALUABLE FATS
THAT ARE FREQUENTLY
WASTED
WASTED

teal use Of it, not every housewife knows that
there is difference in favor in the fats from
the various parts of TIE beef. The white
strips of fat from prime beefsteak will I'M
part a delicious flavor, superior TO all otner
animal fats, and it should be rendered out N
a slow oven. Try it for pie crust. And if used
in fruit or chocolate loaf cake, put it into
bowl, beat to a light cream, add a good pinca
of salt and use as you would fresh butter.
The dripping from roast beef beef stewS
corned beef, and the fat which forms in
solid mass on GRAVES and soups should be kept
in a separate bowl. After the beef fats have
been clarified, utilize the dripping that re-
suits for frying croquettes, fish, doughnuE'
&c. Also, when cooking beets and carrots, try
browning them first in a little Of the dripping
and then boiling them in the usual way they
will taste almost like new vegetables.
For frying sweet potatoes and oyster plant
use the grease from roast pork, sausage or
pork chops 1t is much better than any other
shortening for this purpose. Also, you VII!
find it superior to any other favoring in pre-
pairing a pot of beans.
To clarity the fat from stewcd meats or
soups, add the cold fat to a liberal quantity o.
cold water, and then heat slowly. Let II COOK
for about three-quarters of an hour. When
cold, the cake of fat may be removed from the
top. If the flavor or color is not satisfactory,
the process may be repeated, or a few slices-oi
raw potato, which will quickly absorb any
strong flavor, may be added to the hot fat.
At this time OF the year, while butter Is stul
high in price and LEFTOVER" fats run short,
good piece OF suet may be purchased for fe"
cents. Cut it in pieces and cover with cold
water. Let it stand for twenty-four hours and
change the water once. This takes out any tai
lowy taste. Then put it into a kettle with
cupful Of mixed milk and water to each pouh'
Of suet. Cook very slowly until the fat Is q
light brown and the sound of cooking has en-
tirely ceased Strain through cheesecoth sna
set aside to cool. The shortening should ho'
be stirred while cooking and the greatest care
must be exercised not to allow 1t TO Scorch'
There are, Of course, some pieces OF rat 'n''
are not suitable to fry out, and these ma! ~
utilized in soap making. Save them IN eO''
place until you have the desired amount; t"'"
purchase a can of potash and follow the dr'..
tons for soap making. which will give you
excellent hard soap for many household P'u''
poses. ,,.
BY following these few suggestions u Is ~"
prislng what may be saved in year. An IL
account kept in family Of six persons 80 - an
ed in a saving of over $50. Surely thiS -
economy well worth practising.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02
SONE, THINGS THAT SHOULD BE AL
TENDED TO BEFORE SIGNING
YOUR LEASE

shades. these should not be allowed to flop IN
the breeze and become unnecessarily destroyed.
If there are hardwood floors, it is exasperating
in the extreme for the owner Of the house to
discover that carpets have been tackled down,
mating laid with double headed tacks over 1t,
or the polished surface mopped up with strong
soap suds continuously until the finish OF the
filler of the wood is removed and the bare
boards worn down in an unsghtly surface.
Landlords have all these things to put up with
on the part of careless tenants.
When moving time comes it is not fair to re-
turn the house to the landlord in other than as
clean a condition as it was received nor Will
self-respectng tenants consider doing such a
thing for a moment 1t is not to be expected
that a house will be cleaned inch by inch but
it certainly is not sufficient 10 leave 1t what
some people term "broom clean"-that is, the
litter merely swept up. Woodwork should be
busted off and soiled places wiped, floors
mopped up, hand, toilet bowls and sinks cleaned,
set ranges freed from ashes and left with
clean surface, and ashes removed from the
heating plant in the basement
In one house well-to-do tenants moved out,
leaving the cleaning of year behind them to
be done, the kitchen range red with rust and
choked with old shoes and trash, the furnace
clogged to the CRATES with ashes, and literally
loads of rubbish in the cellar Naturally the
incoming tenant asked: Us it square deal
that should clean up this terrible mess left by
selfish man and his careless wife" If the
landlord has been careless enough to allow
tenant to move out leaving things in this cOndi-
ton. he should be required to clean IT up before
he expects any one else to take il.
The tenant should look to it that plumbing
gas and electric fixtures and heating apparatus
are all in good condition, making careful note
of regular appurtenances which are lacking, or
he may be required to fill out these vacant
spaces upon his departure.
The tenant should not be absent more than
ten days from the property without notifying
his landlord on account of the requirements Of
many insurance companies nor should the
lease fail to make clear when the rent is to be
paid, who keeps the walks free of ice and snow,
who is responsible for the thorough cleaning Of
the heating plant at least once annually, and
in the landlords absence from town, who the
tenant is authorized to call upon to make re-
pairs which call for immediate attention, such
as breaks in hot water system or kitchen boiler.
All these provisions will prevent unpleasant
ness. One landlord was travelling in Europe
when the plumbing connected with the bath
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02


ends our economy in fats.
Grease. however obtained from lamb chops,
lamb stew and veal outlets is especially valua-
bile in spice cake, cookies,-in fact, in all foods
where the favoring will overcome the slightly
noticeable taste of the fat used
Also these fats give a delicious favor to
MANY varieties of vegetable soups and, II
treated in the following manner, are desirable
for seasoning vegetables: Render out the tat
carefully and to every pound add one sliced
onion, one sour apple and one teaspoontul OF
powdered sweet herbs, tied together in piece
of cheesecloth. Cook all in very slow oven.
until the onion and apple begin to brown, and
then strain.
Chicken, turkey and duck fat cannot be sur
passed as substitutes for butter or oil IN cook
ing. The large flakes from fat poultry, or the
fat that rises to the top in making broth,
should be saved and rendered. When ice cold
it closely resembles butter IN looks and flavor
The skilled Italian and French cooks always
use this fat when making the crust for chicken
pie, and in Italy one eats with relish caull-
flower that has been dipped in batter and
fried in this deectable shortening.
planned for luncheon and the grocer failed to
deliver the shortening for frying, that | dis
covered quite by chance how good turkey fat
was for frying shellfsh. l have also learned
from experience to substitute it in place OF
butter when making boiled dressing for cold
saw.
Bacon and ham fat are better than any other
medium for frying potatoes, especially when
they are cooked FLASHED Drowned and Ger
man fried; and small quantity added to
scrambled eggs will give them zest that Is
not obtainable with butter as the shortening.
All well-balanced menus should contain
certain percentage Of fats, and the housekeeper
must see that they are provided in sufficient
quantities The very best fats are found in
fresh butter, rich cream and vegetable oils; but
in cases where these articles are prohibitive
in price Nature has furnished with any
number of good wholesome fats that should
be utilized and not consigned to the refuse tin.
The uses of clarified beef drippings are al
most unlimited but in making the best prac-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02
THE HOUSEKEEPER'S BOOKSHELF

newspaper in the United States. in an endeavor to
aid in the food conservation work, so vitality
necessary this year.
The canning manual gives full directions for
the cold pack method, which has proven most
practicable for the home Gamer. A timetable for
banching and sterilizing the different kinds OF
fruits and vegetables makes these directions even
more explicit; and all of the appliances necessary
to a complete canning outfit are illustrated and
fully described.
The manual drying is equally definite, giving
full instructions for drying by all three of the
accepted methods and illustrations Of homemade
and commercial dryers which have proven sue
cessful. The three methods in "sun dry
ing" drying by artificial heat" and drying by
air blast" as with electric fan. Full directions
for drying each separate kind of fruit and vegeta-
bic are supplemented by a timetable giving the
number of hours it should require to dry each
product.
Any one may obtain these manuals by writing
for them and enclosing two cents each for postage.
In addition to the manuals, the commission will
furnish upon request list of manufacturers OF
canning and drying devices and equipment
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02
Bv EMMA GARY WALLACE

TAVING spent many years in rented
II house, and having rented houses to
~ ~ others, | feel that | am in position to
speak from a middle and fair ground of ex-
perience.
If you live in rented house, do not accept 1t
from the hands of the landlord until 1T is rea-
sonably clean and in fair state of repair,
This is but the reasonable right OF the tenant,
and it is better to take modest house in good
condition which one can afford than large
and pretentious one at small rent which the
landlord frankly declares is not paying prop
osition and so he cannot afford to make the
needed improvements.
During the period Of ones tenancy the prop
erty should be kept in as good condition as pos
sible, natural wear and tear excepted. People
who have never owned property nor had ex-
perience in building and repairing may not UNI
derstand how destructive careless tenants
can be.
If the house is leased with the window
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02
HAT HELP THE FOOD ADMINISTRATORS

preserved ginger syrup and one ounce
of softcne ed gelatinc. Stir over the hfe
until the gelatine Is dissolved and add
a little additional sugar IL the ginger
syrup does not sweeten IL suiticienty.
Strain into'a ring mould that has been
rjnsed with cold water, and, ~nen
cooled. place in the ice box to harden
To serve, unmould, surround the base
with a border Of the cooked pears ana
fill the centre with sweetened whipped
cream. 10 which little chopped pre-
served ginger has been added.
GRAHAM PUDDING
With the advent Of the first fall
month an occasional hot pudding
Especially II the night be cold and
wct) is recommended. This one made
from graham -four is particu larry good.
Mix together one cup OF molasses, one
Gun of sweet milk, one lightly beaten
egg, half a teaspOonful Of salt, one
cup of chopped and seeded raisins. haii
q teaspoon of ground cinnamon. one
tablespoon Of sugar, half teaspoon
of baking soda, dissolved in the melas-
ses, and sufficient graham -four to form
q drop batter. Beat the batter hard,
stir in a tablespoon of melted shorten
ing. pour into a well creased mould and
steam for three hours. Serve with a
sweet liquid sauce.
BRAISED FOWL
A fowl that would be tough If roasted
NAV be made very tender by braising
and present almost the same appearance
as roasted chicken. Prepare as Tor
roasting and truss in shape. Gut into
dice a carrot, turnip, onion and stalk
of celery. Put them in small pot
with a few cubes Of salt pork, and on
them place the fowl, laying more cubes
of pork over the breast. Add bou-
auet of parsley, one bay leaf, three
cloves. four peppercorns. teaspoonful
of salt and a pint Of boiling water.
Cover the pot closely and let barely
simmer for three hours or longer. II
any steam escapes, little more boiling
water may have to be added. When
the fowl is tender, drain, rub little
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02

Perishable foods must he used in as
great quantities as possible; every par
ticle of fat must he conSerycd: even
the ranker varieties of fat will he found
10 make excellent soap, thereby elect
ing another important economy.
ON the meatless day for the coming
week baked. stuffed eggplant and cheese
soufiie furnish the two principal dishes
that are served instead of meat.
When planning for real "wheatiess
dav." as on FRIDAY, the housewife
should bear in mind that not particle
Of wheat -four is TO be used, even Tor
the thickeniug Of soup, gravy or
sauce. II will he noticed that IN the
menus planned for that day this idea
has been carried out.
In the purchases for the week, TWO
mounds of breast of mutton will be re-
ouired for the casserole preparation.
one pound and n quarter round bce'
for the Hamburg steak and TOUR
hound fowl for SUNDAYS dinner.
Fish for the week Will include salt
mackcrel weighing about pound ana
a half. and a two-pOund haddOck, spit
10 broil. The latter will furnish suih-
Gent left over for the fish cakes on
SATURDAY.
Twenty-three eggs will be found
necessary for the weeks supply. and
The yolks left after the making of angel
ice cream should be placed in cup,
covered with cold water and set on
on the ice for use on Monday. Two
pounds of table butter and half a
pound of oleomargarine give an ample
allowance for four persons, with the
addition Of clarified fats that the
housckeeper will keep on hand. Six
quarts OF milk and two half pints OF
cream-half a pint for the ice cream
and two quarter pints for the Jellled
ginger pears and the apricot sago-
will furnish sufficient materials for use
on cereals and for cooking purposes.
In expanding the money for the week,
the following figures may be closely
followed:
Butchers bill S.SI
r;sh hill .65
Eggs ....-s.'.'''
Milk and cream. ..........s....s l'i-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02

oIeomargarine over the breast, dreds.
with -four and place in the oven to
brown over quickly. Strain the liqusr
from the braising pot, season TO taste
add the chopped cooked gi0iets and II
necessary a thickening of brown aosr
mixed with a little cold water. This
will furnish a delicious gravy.
ANGEL ICE CREAM
Even in war menus ice cream is Pc.
missible at least once a week. Break
the whites of three eggs into bowl
and beat until frothy, but not stiff;
add half a cup Of powdered sugar, half
a pint of cream and cook in the upper
part of the double boiler until we'll
thickened. Do not boil. Remove from
the fire and beat with an egg beaten to
render it light. Flavor with one table.
spoon of orange flower water and freeze
Slowly. When almost frozen add an
Italian meringue made from the
whipped white Of one egg and one IA.
bIespOon OF hot sugar syrup. Freeze
for a moment or two longer and repack
in mould with a watertight cover.
Bury in ice and rock salt for two hours.
This variety of cream takes a little
longer to freeze than ordinary ice
cream.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02

room got out of order. II was in the dead of
winter and there was danger of further trouble
and damage to ceilings. The tenant called the
plumber whom this man had been in the habit
of having, as indeed he had been verbally in
structed to do. Later the landlord tried to
hold the tenant responsible for the settlement
of the bill 1t Is much better to have a clear
understanding in the first place of the rights
and responsibilities of those on both sides than
to be engaged in a controversy later.
If there is lawn or garden, the tenant
should expect to take as good care of the lawn
as property owners and other tenants about
him, for an unkempt place is an eyesore and
actually depreciates the value of adjoining
property. Neither is it fair to neglect garden
spot and to allow it to become overgrown with
noxious weeds. Here, again, neighbors have a
right to object if they are trying to make the
most of their own little patches of soil on
either side.
1t is not wise to take property except on a
lease, for sudden sale or a misunderstanding
may make nasty move necessary.
Wallpaper and mural decorations will be-
come soiled, but the tenant who deliberately
shakes fountain pen so that expensive paper
is unnecessarily damaged and spattered, or
who allows mutilation of the woodwork, or
fails to properly protect the property is liable
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02

to damages. If screens are provided, these
should be kept in during fly time or expensive
lighting fixtures will be spoiled, for the lacquer
is easily removed by fly specks.
1t is not to be expected that tenant will
wash the windows of the house upon leaving
unless it be those which are much soed, be-
cause in the event of the house standing empty
even short time the windows will become
dusty on the inside and weatherbeaten on the
outside.
In selecting house to rent the location is
important, for, lacking this, one lacks much
which cannot be made up by the mason and
carpenter. If there are children in the family
the character of the neighborhood means a
great deal in shaping their ideals.
Frequent movlngS are expensive. There are
always fittings to be furnished and readjusted,
to say nothing of the expense of transportation
and the nervous wear and tear upon the fam
lily, yet sometimes it becomes necessary TO
move. There are landlords who fail to keep
their property in proper repair or who are
disagreeable TO deal with that living in their
houses and paying for the privilege do not
balance the situation.
To live in a rented house successfully the
tenant should have every term of his tenancy
clearly understood and not fail to live up TO
these he should consider the property rights
of the owner for, while he is paying for the
use of the property, he has no right to destroy
or neglect it; and he has right TO expect on
his own part that the place will DE kept in
wholesome and habitable condition and that ne
will be free from annoyance during his tenancy.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02
sy VIRGINIA CARTER LEE

N PLANNING these war time menus
and observing the meatless days
and wheatlcss days that are no"
so necessary, il is not merely qucs-
tion Of giving food TO our allies or
tightening the burdens Of the govern
ment. Money is still plentiful: but all
the wealth of all the nations cannot
buy wheat or meat if they have been
consumed and there are none on the
market.
Unfortunately. the question OF vast
ing food and the doctrine Of the clean
plate" has been so much discussed that
The housewives have begun TO be al,
most resentful Many of them feel
that they have been and are being rea-
sonably economical. and that they are
tired of being lectured. But that
which once was reasonable economy
NAV be perilously close to wilful waste
in these strenuous times.
II is estimated that the wheat from
about 100000 acres is required TO iur
nish . single slice of bread Tor eaen
home in this country. lndiViduaiiy inc
single slice may seem small matter'
hut collectively il assumes huge pro-
portions. That is why small savings
count for so much.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02

AN illustration Of the cheerfully ir
n responsible way that prices loop the
n loop on every conceivable occasion,
this experience of thrifty housewife VIII
serve as well as another.
She lived up on Amsterdam Avenue around
the Eighties, not an expensive nelgh6or-
hood as neighborhoods 90. determining on
frcassee chicken for dinner she went TO the
place where she usually dealt and asked the
price on fowl.
"Thirty-eight cents" was the prompt reply.
Absolute nonsense, retorted the woman;
There is no reason on earth why fowl should
be any such price 1t is highway roooerg
and / won't pay IT,
Turning Indignantly on her heel she was
about to march out of the shop, when the
dealer said hastily:
II have fowl as low as twenty-eight cents
if YOU care to look at it,
Impeed by curiosity, the housewife turned
hack and asked to see the twenty-elght cent
fowl. "Are they home grown and fresh
killed." she asked, suspiciously.
Home grown and fresh killed., declared
the man, handing out specimen when mao
evidently been torn from the perch where II
had retired to die of old age.
Again the housewife turned on her heel;
and again the dealer protested.
Here's one you may like better, he said
nersuasively. reaching out at random and pick
ING up the identical fowl he had previously
offered at thirty-eight cents pound.
This is one of our twentyeight cent 1o"lS'
madam, and you can see Tor yourSeh II Is
of the hest quality"
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02
DREAMED SALT MACkEREL

Soak the mackerel for twenty-four
hours: then lay it in a shallow stew
pan and cover with milk. simmer ior
fS,.en minutes. Remove with a strain
er and place it on hot dish. Add TO
the milk in the stewpan one tablespoon
of oIeomargarine blended with one ia,
biespoon of -four. Stir constantly until
the sauce thickens and is very smooth
(be sure that it boils) Season with TWO
tablespoons of chopped parsley: niue
paprika and the grated yolk OF hard
hailed egg. Pour the sauce over the
fish anr serve Immediately.
JELLIED GINGER PEARS
Peel one quart of pears, cut in halves
and remove the cores. 1ook IN snsn.t
sweetened water until transparent
adding two or three slices of lemon 20
The water in which they are cooked:
Strain off the Juice and to two cups OF
this liquid add an equal quantity OF
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02
Tested Recipes
STUFFED BAKED EGGPLANT

STUFFED BAKED EGGPLANT
Boil an eggplant twenty or thirty
minutes. according TO the size. Cut
in two lengthwise and take out the
nulp. taking care not TO break the skin.
Add salt TO the water in which the
vegetable is cooked, mash the edible
pulp. add quarter as much grated
brcadcrumbs and one chopped and
neeled tomato. Season with little
onion Juice. chopped parsley, a table
spoon of melted oleomargarine and
salt and paprika 10 taste. Refill the
shells with the mixture, cover with
,buttered crumbs and bake for half an
hour in a hot oven.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02

IxyHE MENUS given based food bnd9ef
which allows SIP a a family of four
These like ampier based on an expenditure
of $40 week of tire number of PERSONS
are founded upon Mr. Hoover endeavorns 10 impress
upon of American housewives inexpensive dheS are
chosen because living serious Prooem
that The OOdsfufs eHpioyed are
those which home in order 10 IN
crease the supply staples needed by allies and by the
srken countries Yet VIII see me
ae neither and al the
essary food values are provided al each meal
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02
Friday (Wheatless Day.

BREAKFAST
Cantaloupe
Brown Bread Cereal dread from corn
meal and rye)
Coffee Rye Bread Toast
LUNCHEON
Macedonia Salad
Thin Indian Bread
(corn meaD
Stewed Pears with Lemon Slices
DINNER
Broiled Haddock Parsley Butter
Baked Stuffed Potatoes
Relocated Indian Bread Lima Beans
Beet Salad
Watermelon
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02

ron, Time 10 Time This Department Such
Books as MdU Probably BE added TO the Housewives
Collection We Welcome requests for Information and
WiV GLADLY Furnish Lists Of Books AHsaGy R,Uieicfd
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-02

-HE National Emergency Food Garden Com
mission. which is affiliated with .he Con-
Il servation Department OF the American For
estry Associations, has issued two admirable man
uas for the benefit of housewives who wish TO
can and dry the products Of their gardens.
More than two million home food gardens have
been planted this year, that there is an abund
ance Of garden products Having stimulated all
this planting the commission is especially desir
Gus tina, the excess supply should not go waste;
therefore, il has issued these manuals. million
have already been given away, and the demand
has eaten far into the second million. In addition
10 this, the commission is furnishing free of
charge canning and drying lessons daily to every