davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1917-06-17
l ne Tribune Institute
Housekeeping as Profession

for fat, sugar, etc., may be arranged that the
daily ration need not be exceeded.
Taking the figures given in Farmers Bulle-
tin sos, for family of five the total food re-
quired daily for a man and woman and three
children, we shall see that, instead of buvT-
TO fit our recipes, We should know how to adapt
the recipes TO the required quantities Of food
and to the kind of food within reach.
A DAYS RATIONS FOR A FAMILY OF
Four and half pounds of bread will have
about the same food value as three pounds OF
wheat or rye -four, oatmeal, corn meal, hominy
or rice, or about two and three-fourths pounds
of such cereals and five or six medium-sized
potatoes.
Three-fourths Of cup Of fat (butter or but
ter with oil. beef drippings or other fat)-a
weekly allowance Of two and a half to three
pounds In some forms this will cost twice as
much as others, and yet yield no more real
nutriment
A little more than one cup Of sugar, or
weekly allowance of four pounds; or an equlva-
lent amount of some other sweet, such as one
and a quarter cups of syrup or honey day
or three-fourths of a pound of dried hgS or
raisinS day. This means all the sugar that
is used in cakes or desserts as well as on cereals
or at the table.
Four pounds in all of fresh fruits and fresh
or root vegetables. Here compare the cost of
Strawberries when they are % cents box with
carrots or cabbage at usual prices.
One of the following the choice depending
on the age of the children:
(a) Three quarts Of milk and one pound of
other foods taken from the meat and meat
substitute group.
(b) Two quarts of milk and one and half
pounds of other food taken from the meat and
meat substitute group; that is moderately fat
meats, poultry, fish, eggs, cheese, dried legumes
(beans, soy beans, peas, lentilS, cowpeas and
peanuts).
How does this compare with what you arc
buying? Probably most OF us are spending
too much for meats and sugar, and not using
enough milk and vegetables or fruits.
When we know the composition of the COM
mon foods and the way each is affected by heat
we shall be able to use what recipes we have
more intellgenty and to gradually reduce
them to few standard formulas.
Aside from the war crisis, the American
people need to get back to the ground in choos-
ing as well as producing their food.
New-York tribune., 1917-06-17
The Roots of All Recipes
Certain Basic Rules of Cookery
4

Now We arc beginning TO see that il our
money is to be spent nteligently. We must
adopt a system Of "rations' for our families
not unlike that followed in the army and navy.
With present market prices, few can base their
buying on what each person at the table
"lkes." They must learn to like what they
can have
Too many otherwise intelligent people are
like the woman Of the slums, who wanted to
"eat what Id ruther." They make no effort
to learn to eat and enjoy the thing that is best.
Through the States Relation Service. the
United States Department Of Agriculture is
doing much to show the American people how
to choose food wisely, how to prepare it prop
erly, how to avoid waste. Farmers Bulletin
sos, recently issued, is designed TO help those
who wish reasonable plan for food.
Often, even now, food is bought because 1t
appeals to eye and palate, without thought of
the work it has to DO in sustaining the body
and providing energy for work.
WHAT INTELLIGENT RATiONlNG
MEANS
Let US start on a new plan; find how much
cf the staple foods are required daily by each
member OF tie household, then adapt our reci-
pes to these materials.
Let US learn the relation Of weights and
measures to each other and of each to cal
ories." Especially !et US study to see how we
may vary simple, wholesome food by sllgh!
additions of the favors which have little real
food value in themselves.
1t is astonishing to see now few housekeep-
crs think in terms of the actual food material
used; they estimate according to the way 1t
looks on the plate" instead of so many ounces
of meat or so much egg and milk in place of
meat.
Perhaps if we reduce the recipes to simpler
forms we shall have more time for the really
important side of the feeding question.
One of the first points to master is the mat
ter of substtutionS, and here we must conquer
our own whims and preiudiceS. Oleomargarne
and butter are practically interchangeable In
all doughs and sauces, and other fats may
serve the needs of the body quite as well as
these.
Examine the cookbooks. You will find that
often there are two principal ways of doing
things. Other recipes are merely additions to
these originals.
TWIN MOTHERS OF ALL OMELETS
For example, we have the plain Omeet and
the puffy one, or omelet sOuf1e. Exactly the
same materials in the same proportions are
used in both. Manipulation secures the de-
sired result. The yolk and white OF the egg
are beaten together for the plain omelet; for
New-York tribune., 1917-06-17
AT YOUR SERVICE

II you arc planning a netC
kitchen, or nei0 equipment for the
kitchen you haze, Crite to The
Tribune Institute about II. A large
part Of the aCorL Of our experts IS
helping our friends IN Just such
rays as this. There IS no charge
for consultation or suggestion and
no obligation is incurred.
We send out hundreds OF letters
in ansper TO inquiries as to the
best kind Of equipment for this
purpose or that, bit not all our
readers understand as pct that
they arc free to come TO the office
for adrice regarding all manner Of
household problems; that ne ioiH
not only advise them about the
utensils they need, but also hs!:'
them in the UhoIe planning and
arrangement of tho kitchen.
New-York tribune., 1917-06-17
A BUTTER BET
literally

Just to prove that tastes" may be another
name for "prejudices":
An experienced butter man came into one
of the big markets the other day and got into
a controversy with an o:eo expert, who de-
clared that no one could tell the difference be-
tween oleo and butter. Each man laid ten
dollar bill on the table to back his opinion.
Then the butter man was blndfolded and fed
samples of the best butter and Of the best oleo.
The friend of oeo walked off ten dollars
richer, the butter man ten dollars wiser The
records DO not show just how much butter was
worked into the oleo for havoring, but, even at
that, the saving was Y cents pound.
New-York tribune., 1917-06-17
"SWEETNESS"(?)

A certain grocery store on Amsterdam Ave
nue. was asking 32 cents for three and a half
pounds of sugar in carton. Across the street
the identical package was 80 cents vent
uresome customer dared to ask the vender Of
the 35-cent package why he charged more than
his neighbor. This was the answer:
Il charge what want to, and you can Go as
you please about buying"
She has. And we hope hosts Of others will
follow her across the street, where the sweets
of sugar and of courtesy are dispensed more
literally.
New-York tribune., 1917-06-17
Getting the 34ost Meat for Your ealoney

water twenty minutes a cup Of tomatoes, part
OF stalk Of celery, one-half onion, three whole
cloves. three peppercorns and one blade of
mace or very little nutmeg. Ru6 through
sieve, add some of the gravy from the meat,
thicken with flour moistcned with cod water
and season with salt and paprika. Noodles
boiled rice, hominy or chopped potatoes, car
rots and green peppers or ether vegetables IN
season may be served on the same dish
STEW WITH DUMPLINGS
Make stew from small pieces of meat ana
vegetables, cooking it on stove or IN hreiess
cooker. Serve with dumplings made as fol-
lows: For stew using one pound OF meat mix
little more than one-third cup -four with one
teaspoonful Of baking powder and pnch o.
salt; work in a rounding teaspoonful OF out'e'
and mix with enough milk to form medium
stiff dough- Cut into small pieces and COOK III
n buttered steamer over Kettle OF Doiling
water, or remove enough gravy from the sue"
70 expose the meat and vegetables. and place
the pieces of dough on these solid materials TO
cook.
MEAT PIE
Meat pies are made most satisfactorily by
first cooking the meat and vegetables as TOT
stew. Line pan, earthenware dish or cas-
seroe with biscuit dough rolled fairly thin;
nut in the meat, vegetables and gravy, cover
with dough and bake in hot oven.
MEAT TURNOVERS
Place any chopped cooked meat available on
circles of biscuit dough about the size OF sau-
Ger. Fold the dough over the meat, crimp the
edges, and bake in hot oven. Vegetables may
be combined with the meat filing as desired
and the whole may be served with gravy.
VEAL OR BEEF BIRDS
Cut very thin meat into roughly rectangular
pieces of a sufficient size for individual serV-
ings. Place on each stuhing of bread crumbs
seasoned with chopped onions and other flavor
ing vegetables and herbs. Fold or roll up the
meat, and skewer in place with toothpcS'.
Brown the rolls in fat, remove and make gravy
from the fat, -four and stock il available Place
the rolls in the gravy and cook slowly until
tender in a covered baking dish, steamer or
Greess cooker
New-York tribune., 1917-06-17

20 omy luncheon the other day. Max
u ing a virtue of necessity was moth
ng to what they did with pea pods and rye
,read. Making a delight of necessity would
5e coming nearer to it. Pea pod soup tastes
more of peas than any original pea soup we
had ever eaten. Try il. And the "Old Glory"
War Bread was more glorious than cake. This
is cold fact, not passing enthusiasm.
PEA POD SOUP, PRO-ALLY
Wash pods thoroughly before removing the
peas. Shell peas. retaining any that are too
snail to boil and throwing them into Kettle
With pea pods. Allow two quarts of cold water
to two quarts of pods; also one-quarter pound
ean sal. pork, two medium sliced onions and
a carrot cut i'm bits Bring to gradual boil
and let simmer for two hours or more. Re
move pork for use as may be needed else
where Press the contents Of the Kettle
through sieve. If sufficiently cooked every
thing should be soft enough to be sieved. INN
with hot water to the proper consistency. Sea
son to taste and, if available, use tablespoon
iul Of beef stock or concentrated beef soup oi
any kind Serve with croutons which have
oeen Drowned in the oven rather tnah IN put-
Ter if economy is to be considered This is
typical summer soup as made by thrifty French
housewives. Lima bean shells may be used
N similar fashion.
"OLD GLORY" WAR BREAD
This is the bread being used in all the war
countries Of Europe and known as war
Bread"
u pound rye -four
:. pound whole wheat flour
3 pounds white -four
/ quart water
y ounce yeast
y ounce salt
Besides containing more nutriment 1t Keeps
much longer being at its best several day
a'ter baking 1t can be kept at least wee"
without becoming stale A. L. F.
New-York tribune., 1917-06-17
SAVORY BEEF

Cut pound Of top round Of beef into two.
inch picces and sprinkle with flour; fry small
niece Of salt pork until light brown; add beet
and fry for about thirty-iiYc minutes, stirring
occasionally. Cover with water and simmer
about two hours (freless cooker may be used I;
.eason with salt and pepper or paprika.
Serve with sauce made as follows Cook IN
New-York tribune., 1917-06-17
AMERICA-lol7

God of al ,rorlds. to Tkcc,
SDDh " NIFTY,
10 Thee ,,c pray.
Grant ve tke fisiOn cle1r,
Sqre ps from hqtc and Jc0T,
Help Vs Thy ,rord ~ he0r;
fh'ae BE- "The Doy"|
Pence and on earth good Wiu!
IN thD quest may wo siH
foce moriyrdom.
" re NUT die 10 S9Ue
Thts the reWord ne craze,
V,cio/y beyond Mc graCc;
Thy Kugdoia Comel
Let ~ 90 forth 10 f0hf,
mr. foees toUard thc hgbt,
Oor fiog Dafuricd.
Not for ourscives alone,
DOT 10 s0rc si0fe Or THRONE,
HT 70 gioc Thee Thine oWn;
''d So,e Tho Worid!
fpmraVise of gubi.o Gafcfy
rDfomDnVegh II Pcansvioanin
New-York tribune., 1917-06-17
BRAIsED BEEF OR POT ROAS
CASSEROLE ROAST

A casserole may he improvised by using
heavy car.henware dish covered with plate
Brown round or rump Of beef In tat from
a clice Of fried pork. Place in casserole with
chopped carrot. turnp, onion. celery, etc.
around it. Add two cups Of water or stocK'
cover and cook in hot oven three hours, bast-
inp occasionally.
New-York tribune., 1917-06-17

IN FEAT substitutes" are, like most sub
MI stitutes, largely subterfuges. til
easy enough to get your body-build-
ING materials from other sources-eggs, milk,
fish and any whole cereal will all furnish pro-
tein-bu. the flavor is the thing they cannot
furnish. And favor-stimulative value, savo-
riness and their effect on the appetite and on
digestion by encouraging the flow of the diges-
tive iuices-s an item not TO be overlooked.
The two ways 70 get the most for your morey
arc TO use the cheaper cuts plus vegetables
and skill in preparation, and to "eXtend the
meat favor" by combining small amounts OF
meat with bread crumbs, macaroni, rice and
pastry. There is practically no end to what an
Ingenious housewife can do in this way. To
encourage her. Uncle Sam has stepped into the
Kitchen and given some standard recipes along
both Of these lines, just to fire the American
housekeeper's imagination.
For the simultaneous protection Of the pock-
ctbook and the appetite try these
BRAIsED BEEF OR POT ROAST
Rrovyn the meat on all surfaces place III
c'oscly covered kettle or other receptacle with
small quantity Of water and favoring vegeta-
b,e.. such a. onion. carrot, etc. and COOK unth
tender. Browning the meat helps to keep IN
The juices. The slow cooking in water ana
s,eam makes for tenderness.
New-York tribune., 1917-06-17

II
IIESl 4 why not consider Improvements
EE&J in the recipes by which 1T Is
prepared for the table and ca
or ,o reduce them to their lowest terms
rscips IS an accumulation OF the experience
.,.t generations. modified to suit present
,.r conditions and materials. There are a 'ew
ornamental processes, which, by change IN
,--,, and flavor. become the many different
lines Of which each new cookbook boasts
,n entirely new or original recipe is pract-
,,ry an impossibihty. We might as well eN-
49,, 70 model 4 garment or to build a house
'e,hou, drawing on the Stored-up experience
Of all the ages
~ there is this similarity in the standard
Hshs. why not simplify living by unifying our
recipes!
s,ndy of family recipes is interesting IN
,b;s connection We find the foundation SIM
,,r 70 the newest recipes, but the materials
care unlkc those We use to-day. Moreover,
h.noes would be needed to adapt the processes
"a our modern utensils
recipe should be more than a mere list OF
,yredients. but that is all we find in some that
nave been cherished and handed on from moth
,r to daughter.
By comparison or the pages OF several cook
,oks il is easy to see that, by multiplication
\, division. many formulas would be reduced
the same foundation. Change IN form ana
favor does the rest.
Therefore. the best plan is TO learn the
fundamental process thoroughly, and vary the
iorm and flavor to suit our taste or the clrcum-
Stances of the moment.
For a generation the cooking schools have
,.sn teaching on this basis, but they have not
yet reached multitudes of houSekeeperS' nor
have they influenced the publishers OF COOK
books who wish TO advertise hundreds Of ne~
recipes"
New-York tribune., 1917-06-17
By ANNA BARROWS

81, ,,,,or,rs~Ei o. FeoSs oHd CooS-r-. Tcer';crf
s1' r,,r,bia University. Hcad Of Doa,es;se Sc'sNte
,...,,.,rs.. ChastaEqaa.
New-York tribune., 1917-06-17
What Your Garden Needs This Week
By FRANCES DUNCAN

A PLAN is as useful TO a gardener as the plan
N OF the theatre is to the man In the box
- office-and for the same reason. 1t ena-
ablcs him 20 at glance what seats are
taken" and where space is left for new eomers.
Forehanded gardeners make plans in January
AID February, but even those who are not fore
handed, and whose gardening has only begun IN
Iuae, Will ind plan "A great convenience almost
necessity. il every inch Of ground Is 70 be mace
20 do its Bit"
People are always cheerfully advised 20 draw
plans to scale" but this is by no means easy. The
simplest method is to take the squared paper tha'
architects use, which is marked off, some wi.h
four squares some with five to the inch tthe lat
ter Is the most convenient, and on this plot out
your garden.
Borrow your small sons daughters colored
pencils and color brown or gray the squares thai
should be paths; color green what is properly
greensward.
II the garden was planted early, then June
finds some crops already harvested and the ground
ready for second paintings. The vines Of early
peas, II this crop has rpened, should be pulled
m. the bed dug over and enriched and carrots
or beets sown. Early beets may be followed By
beans or peas or corn.
The usual practice is to let a root crop follow
=, ",on crop"-and vice versa If the top crop i
first. Always make the soil bit better before
planting the new crop
PLANTING TO BE DONE
TOMATO PLANTS may be Sc, out They should
stand three or four feet apart each way. lhese
NAV still be bought by the dozen; or the lore
landed gardener probably has some raised
from seed for late ripening. Tomatoes may DO
sct in the place first occupied by early peas, or
n single plant may be set wherever is space
for it.
EGG PLANT-A few plants of these can often De
had from market gardeners, and should De se1
out now. The culture is the same as for toma
toes.
GREEN PEPPERS-A few plants of peppers
should be set out; these are very decorative; 90
not occupy much space, and the fruit IS a vaIua'
ble addition to the larder-especially IN thes'
dsvs when il is "up" to the housewife to make
interesting dishes out Of very inexpensive ma
teriaIs Bullnose is a good variety.
SQUASH AND MELONS may be planted. Eaeh re-
auires four feet of space. Plant mn o.
snuash every two weeks until the middle o.
,InIy and there will be squash enough for the
average family" DO not plant melons near inc
sauash. or their flavor VIII be much impaire V
sow ten or twelve seeds 70 a hill, for inseets
arc likely TO do some thinning for you. sii'
New-York tribune., 1917-06-17

~ IL TO, I VIII NOT DUy your POlaIOts dC
the price you are asking for them,'
said one vegetable seller to the
man who supplied him with potatoes for his
trade.
you're charging too much. The people
won't buy them. | won't ask them to at the
price you demand, for we are robbing them al
ready. What does the dollar buy now?"
"How much are navy beans to-day"
twenty-five cents pound. Amt it aw-
full, ma'am! 1t makes me sick, but can't help
it." This from vender of the popular le
gume, little old lady as dry as her products.
And there were tears in her eyes, too, when
she spoke. The sympathy sold the beans.
New-York tribune., 1917-06-17

composition Of food helps TO produce better re-
suits here, as in every case.
Cakes may all be classed under two generai
heads-the sponge cakes and the butter cakes.
The latter are a direct derivation from the DID,
cid pound cake. But since butter and eggs
have grown so costly, we are trying to use
smaller proportion Of these and more four;
therefore We have added liquid and baking
powder.
All the sponge cake recipes have grown out
of the one which might be found IN very old
cookbookS, "the weight of the eggs IN sugar
and half the weight Of the eggs in -four
Changed into measures, this means equal
measures Of eggs and sugar and -four, for
measure Of sugar is about twice as heavy as
one Of -four. But eggs vary much In size, so
it is not surprising to find in different recipes
anywhere from three to six eggs to one cup OF
sugar and one cup Of flour.
The angel cake comes under the same head,
but egg whites only are used. Many recipes
for sponge drops, lady fingers and layer cakes
will, ON analysis, be found to have practically
the same proportions, with slight changes to
adapt the mixture to the special shape it is to
take.
But here again we have tried to make more
cake with the same number Of eggs, and have
added liquid and more flour. Therefore we
must have something like baking powder to
make it light.
With these three classes Of recipes-the on-
e!ets. custards and sponge cakes--far more de-
pends on the proper manipulation OF the ma
terials and the control of heat while cooking
than upon the exact quantity of materials, I'M
portant as that is.
In general low temperature produces the
best effect wherever egg is prominent IN"
gredient.
THE TWO "MOTHER SAUCES"
Another group, readily reduced to common
formula, is that which includes most OF the
cooked sauces to serve with fish, meats and
vegetables. The French have long recognized
two mother sauces." the blanc and the rour,
or the white and the brown, and by ringing
changes on the favors and garnsh great
variety is secured.
The uncooked sauces suggest salads Here
again, though we see many recipes for salads,
they all depend upon two types of dressing,
the French and the mayonnaise. 10 the SIM
pie French dressing many different fiavors are
added to produce variety. The mayonnaise
is initiated by various combinations of eggs
and other fats. One or the other is used with
whatever is available for salad.
The bread mixtures are easily reduced to
general basis so that we may know what a
pound of flour will do. Here sliding scale
New-York tribune., 1917-06-17

iILE the world is beng made
over new In so many ways, 1t
is time to start other reforms.
Since the cost OF our daily food
is rising by leaps and bounds,
why not consider Improvements
in the recipes by which 1T Is
prepared for the table and ca-
New-York tribune., 1917-06-17
Two Really Economical Dishes

/<DHE DESIGNER" designed an econ
I" omy luncheon the other day. Max
ing a virtue of necessity was moth
New-York tribune., 1917-06-17

<<N FEAT substitutes" are, like most sub
WI sttutes, largely subterfuges. It's
easy enough to get your body-build-
New-York tribune., 1917-06-17
Little cAdyentuues in Buying

o, will not buy your potatoes at
the price you are asking for them,"
caid nna voratahle sellnr 10 the
Evening journal., 1917-05-26
CITY SCHOOL PUPILS
EXHIBIT HANDIWORK

Much interest has been manifested
In the exhibits of the city grammar
schols, which have been held this
week. These exhibits attract many
persons interested i'm educational
matters and in the work OF the school
children Of this city particularly. This
year the exhibits have been more
largely attended than usual and nevea
before has the work shown been OF
so high a standard This week three
noteworthy exhibits were held. They
were at the Arthur II. Grimshaw
School No ], the Washington School
No. "a and the Willard Hall School
No. 2S. The work in each school was
exceptional in quality and everywhere
there was present the new thought IN
education which showed in an at
tractive manner the application of
modern methods to a modern curr'cu-
lum DR.. Clifford j. SCOTS plan OF
making the revised course of the
grammar schools applicable 70
things OF the present day, has resulted
in yitalizing the work Of the pupils
and in stimulating the interest of tho
teachers. so clearly evidenced in this
years exhibition of school work.
In addition to the work on display
model lessons have been given with
visitors and supervisors present.
These proved interesting and a reve-
latlon in modern methods OF instruc'
tion. The work on exhibition in
cludes samples q arithmetic. spelling
geography. history. drawing and man
ual arts, reading. language, ciyics and
sewing.
Evening journal., 1917-05-26
COLDEY COLLEGE ALUMNI
PLANS annual field DAY

The monthly social and business
meeting Of the Cooley College Alumni
association was held in Goldey Col
leee Building Last night Tentative
plans were discussed and committees
appointed for the annual field day
sports and picnic. to be held on a
date in June to be decided on later.
The program consisted OF solo Sc
lections by Miss Lola Anderson, duets
by Messrs. Beacon and Bayiis and
humorous recitatiOna by Miss Day,
Miss Lola Anderson. by request re-
peated the Grafton which she deliv-
cred in the State Board OF Education
oratorical contests recently conduct
ed in the public schools. Refresh
ments were served after which there
was dancing.