davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
WILD DUCK

Any variety Of wild duck should be served
rare so that the blood follows the knife. Very
few of them will require dressing or high
seasoning. The redhead is best stuffed with
celery to bring out the favor-with just sus-
picion of onion. Any duck having strong
ishy odor should be parboiled or steamed be-
fore roasting and then have a couple of onions
roasted inside it to remove any possible taste.
Canvasbacks should never be washed or
stuffed. These are the aristocrats of all wild
ducks. Wipe off, after cleaning. with damp
cloth, sprinkle inside and out with salt, pepper
and celery salt, and brush over with olive oil
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
By VIRGINIA CARTER LEE

X LANCING through the menus for
the coming week, the home
caterer will notice that each
day is designated according to what
IL is expected to accomplish in con-
serving the food supply.
Tuesday is arranged as the beefless
day. this plan being followed by many
of the hotels and also on the dining
cars. The housewife should remember
that when she plans for a wheatless
day il must really be an honest wheat
jess day, when not a particle of the
precious wheat flour is to be used for
even thickening sauce or gravy. This
reminder Is given because we are so
in the habit of using spoonful of
wheat flour without thinking that We
are apt TO do it unconsciously.
In the tomato soup given on Monday,
the instant tapiOca-that requires no
soaking-is used for thickening. This
ingredient is very helpful for such a
purpose, but l would suggest that the
sauce or gravy be cooked in a double
boiler, so that there will be no POSSIBLE
ity Of its scorching.
Five fish meals have been arranged for
during the week. The corn and oyster
fritters given on Tuesday combine fish
and a vegetable in a most appetizing
manner. In this recipe, as only nine
oysters are required, half a pint of
the shellfsh will be sufficient. Add the
scalded liquor to the vegetable soup,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
Store Your Fall Vegetables

When the onions are thoroughly dry and
cured they may be piled in crates and stored
for the winter They like a low temperature,
just above freezing, dry atmosphere ana a
good circulation of air. Commercial growers
store them in frost-proof houses built above
the ground, well ventilated the onions being
kept in tiers Of crates with air space between.
Market baskets slung overhead in a cool
dry cellar will approximate the preferred CON
diton-for the home grower.
Other vegetables which like circulation Of
air but still must keep their feet moist are
celery, leeks Brussels sprouts and parsley
These grow after being taken up and stored;
therefore they are taken up, planted in boxes
of sand and watered occasionally, so that the
earth keeps moist. They consort fairly well
with the onions, for the tops are not watered-
only the soil in which they stand. The slight
watering is not enough to hurt the onions.
Potatoes like dry cellar, cool and dark and
well aired They should be dug on cloudy
day and dried in the shade before being put in
their open barrels for storage.
HOW ROOT CROPS SHOULD BE
TREATED
Root crops are different; they must be kept
cool, fairly moist and from them the air should
be excluded. Burrows or out-of-door caches
NAV be made for these, so-called pits" which
are usually made above ground. Kohlrabi,
beets. turnips carrots, rutabagas, each kind
is piled in a conical heap. then about six inches
of hay is placed over them-sat nay, if you
can get it-then earth is piled over to the
depth of six or eight inches. If very cold
weather is expected then an extra blanket Of
manure is added.
Cabbages, although not root crop, may be
stored in the same fashion. The outer leaves
are pulled off leaving only the hard head.
These are inverted and piled, roots pointing
skyward, and the cabbages arranged in pyra-
mid. The pyramid is covered with earth. Cab
bages may also be stored in barrels, the heads
inverted and the barrel filled with earth.
For the housewife who is blessed with a cool
cellar or an outside cellar for storage the easiest
method is to get from the grocer dozens Of
wooden boxes of various sizes-not too large
for convenient handling-and in these store
the root crops separately A layer of sand,
layer of vegetables-parsnips or carrots or
whatever it may be--a layer Of sand, layer
Of earth; then sand, roots, sand again, sand
witch fashion. The layer of earth is to give
moisture and to absorb any odors in case the
vegetables should decay.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11

served at the same meal, and you will
notice a decided improvement in the
favor.
The macaroni and celery piS for Fri
days luncheon, is another paIatable and
rather unusual dish, the addition of the
seasoned sauce and the grated cheese
giving II a piquant flavor. A dish OF
this kind that is inexpensive helps to
equalize the other table expenses of
the week and keeps the household
budget within the prescribed limit.
Purchases at the butchers during the
week will include one pound and
quarter of veal kidney at 40 cents
pound; a roast forequarter of mutton,
weighing four pounds, at 80 cents
pound; quarter of round of salt
pork at 30 cents a pound, and one
three pound steak at 80 cents a pound.
At the fish market, two pounds OF
Spanish mackerel at % cents pound;
a pint and half of scallops at 90
cents a quart; one pint and a half OF
oysters at 80 cents a quart, and one
pound and a quarter OF pan fish at Is
cents pound.
Two pounds of butter, for table use
only, at 50 cents a pound; half pound
of margarine at 80 cents pound;
seventeen eggs at C2 cents dozen; six
quarts of milk at II cents a quart; one
pint of buttermilk at cents, and two
quarter pints Of cream at IL cents each
will be necessary 20 follow the menus
as given. The figures for the market
ing should run at about the following
approximate prices:
Butchers bill DECENTRALIZATION. S2.S2
~ AN "a
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
ROAST SADDLE OF VENIsoN

This is the very royalty Of game but, as the
meat is inclined to be dry when cooked, it
should be larded with strips Of fat salt pork.
Sprinkle literally with salt and pepper, dredge
with -four and roast in a very hot oven. Basic
at first with little bacon dripping mixed with
boiling water and then with the liquor that
forms in the pan. Serve rare and very hot.
Delay in serving after it comes from the fire
will spoil even the choicest cut of this delicious
meat. If there is the slightest doubt abou.
the venison being tender, marinate for twenty
four hours before cooking in a mixture OF
vegetable oil and vinegar. Candied sweet
potatoes and wild grape jelly, with green
salad, should always be served with venlsOn.
JUDGED HARE OR RABBIT
This is an old English dish, and it will be
found excellent. Cut a large hare or two
rabbits into suitable pieces for serving, dust
little sailed flour over them and fry quickly IN
hot bacon fat until well Drowned. Drain and
arrange in a casserole and add one carrot, one
turnip and two stalks of celery cut into small
pieces, two tablespoonful of chopped parsley
one Glove, one bay leaf, three whole allspiee'
salt and paprika to taste and small piece OF
lemon rind. Fill up the casserole with strained
soup stock, covering the meat; cover the case
role and simmer slowly unit, the hare is ten
der. Mix one tablespoonful of -four with two
tablespoonsful of Worcestershire sauce; STR
this into the gravy and, when smooth, add
four tablespoOnsful of currant jelly and the
liver of the hare that has been cooked until
tender and then mashed to a paste. RehesI
and serve in the casserole.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
THE MAIN POINTS IN STORING FOOD
STUFFS

For successful storage of foodstuffs few
points should be understood. Firstly, the char
acter of the vegetable to be stored and its re-
quirements; secondly, how the resources at
ones command may be adapted TO meet the
need. A storage place that is excellent for
4.,ery and greens" is not the place for keep
ing squashes. 1t frequently happens that if
conference Of local garden club be called
combinations Of storage facilities can be made
which will afford perfect storage for all. One
may have cellar which is exactly right for
onions another for root crops, another for the
warmth-loving squashes and sweet potatoes
The chief difficulty Of the modern housewife
is her warm. furnace-heated cellar; most vege-
tables prefer a dry, cool cellar, just above
freezing in temperature.
In this case there are three things that may
be done. A part Of the cellar may be boarded
of and made into a storage room. A double
partition, with non-conductng air space, will
insure GOODNESS, as in an ice cellar, and an ar
rangement for ventilation can be made with
the outside by pipes or any preferred device.
THE ROOT CELLAR AND THE PIT
Another method is 20 make root cellar,
such as many old farmhouses used 10 have,
Just as they had the springhouse for refrig
orator.
These can be charming little structures
Sometimes, IL the land is 50 adapted they arc
zag into the side Of slope or a HILL some
times pit is dug, with enough Of house
above 10 give "head room" Sometimes Tho
storage cellar Is built against the woodhouse
a. "lean-to," the wall on the house side insu'
lated By air space and the filing Of chambers
with sawdust, as in an ice cellar; the other
wall banked with earth and the top covered
with eodo. More picturesque root cellars are
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11

paprjka. Then fold in the stifiiy
whipped egg whites, mix gently and
turn into an Omelet pan in which has
been melted tablespoonful OF bacon
dripping. Cook over a moderate heat
until well risen, fold over into neat
half circle. tilt the pan slightly so
that the inside may cook, and serve III
verified on hot platter.
CORN AND OYSTER FRITTERS
This is a novelty in the meat substi.
tute line, and il is very palatable. nan
a pint or one cupful OF oysters VIII De
required. dix together one cupfui OF
drained canned corn pulp, one egg
lightly beaten. half teaspOonful each
of salt and black pepper. half a cupful
of pastry -four and half teaspooniui
of baking powder. Bring the oysters
to the boiling point, drain, and dry each
with a napkin. Take little OF the
fritter batter up in tablespoon, lay an
OYSTER upon it, dust with pepper and
salt and cover with little more Of the
batter. With a teaspoon scrape the
halter and oyster into hot bacon lat IN
the frying pan; fry on both sides 10
rich brown.
COMPOTE Of ORANGES AND RICE
Peel and divide into natural sections
three oranges; remove every BIT of the
white peel. Cook until soft in a syrup
made of corn syrup diluted one-half
with cold water and favored with lit
tie of the grated orange peel. Pour
both fruit and syrup over layer Of
hot rice that has been cooked in part
milk and part water. Serve lukewarm.
MACARONI AND CELERY PIE
(No four
Break up scant quarter of pound
of macaroni into twO-inch pieces.
Wash enough celery TO make one large
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11

IyIHE MENUS qiven this week based upon a f00d
BUDGET which allows SO n week for family OF four
Il These. like The simpler menus based on an eH-
Dendifure of SIP food supply OF The same
number PERSONS founded upon the ADVICE mr. HooVer
endeayorng Impress The minds or American mousse
wives inexpensive dishes chosen because me hgh COST
of living serious problem that no one can aHofd 10
lahore The OOdsfufS employed are those Whch we are
nrqed 10 home order 10 increase me supply
staples BY allies and by the fan1netrickeH
Countries of EurODe. Yet, win the
neither insufficient and an me necessary
food provided AT each meal
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11

The little, old : fash
toned root cellar thai
can be dug in the yard
and rooted over for
The storing of vege-
tables which will nor
keep in the furnace
heated cellar OF n:
house.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
Helping Hoover Dozen South
TINE day was family autumnal-"steeped
in golden languors."

TINE day was family autumnal-"steeped
in golden languors."
"I'll be hanged II I'm going TO peel
potatoes on day like this!" muttered as l
prepared dinner. The midday meal is DIN
nor" in Georgia.
So the potatoes were served with their laeS'
cts on, and announced 70 the children: You
may each pretend you are in a New York res.
taurant, where l was one short month ago. ana
you take the potato on your fork and peel L
with your knife; the skin comes of qlh'
easily"
Big Brothers eyes twinkled. "Somepco!
was too l-l-aa-zy to peel em before she cooked
'cm!" he sang tauntingly.
mot at ALL" flashed. "Im serving them
so to help Mr.. Hoover You sec, the most NJ
tritious part of the potato is the part next 'n'
skin. Peeing potatoes before cooking is bouhu
to produce waste, be one ever so careful, Oe
sides taking away the most valuable par"
Furthermore, by each one peeling his own p'
tato, have saved half an hour of time--ah'
on day like this half an hour is worth somo
thing Go to it, children, and do your o"'
NV. b.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
OLD VIRGINIA BRUNSWICK STEW

Clean and skin three large, fat squirrels
cut into joints and lay in cold water to draw
out the blood. Put one gallon of water into a
large kettle, add one tablespoonful of salt,
boil for five minutes and then lay in the pieces
of squirrel.
Simmer gently for one hour and add six
potatoes peeled and sliced, one pint of butter
beans and one sliced onion, two cupsful Of
whole canned tomatoes (drained), two cupsful
of canned corn and bay leaf.
Cover the kettle and cook for half an hour
longer, adding salt and paprika to taste. Have
in readiness two tablespoonful Of sugar and
one small cupfu of thick chilli sauce, blended
together, and stir into the stew.
Cook for half an hour longer and thcken
by the addition of quarter of cupful of
bacon dripping, cut into bits and rolled in
flour. Stir constantly until the stew is of the
proper consistency; add extra seasoning if
needed and serve very hot with baked sweet
potatoes.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11

Wednesday Fish Day)
BREAKFAST
Halved Grapefruit
Fried Polenta with Green Peppers
Tomato Sauce
Coffee Buttered Toast
LUNCHEON
Baked Beans Sweet Pickle
Thin Boston Brown Bread
Lettuce truit
DINNER
Broiled Spanish Mackcrel
Creamed Potatoes ButtereI Beets
Deep Apple Tart Zone crusD
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11

made when the roof is matched heavily with
straw.
The third method is the more primitive one
of making pit or cache on the open grouhu'
where the roots are stored and covered, these
pits" which are really mounds, are broken
open and dug when the vegetables stored there
are wanted.
A less convenient method than the storage
room. of course, but so far as the keeping OF
the crops is concerned perfectly satisfactory.
The presence of furnace-heated cellars has
caused many suburban yard this year to
blossom with these little primitive caches until
it looks as if the mound builders had renewed
their activity.
THE DIFFERENT KINDS OF STORAGE
NEEDED
Easiest TO store are the crops which may be
left out" These, either in cold frame or in
the open, are given a slight covering Of straw
and litter, and can resist quite severe cold
Spinach may be brought into the kitchen
with snow on it; corn salad, kale, and spinach
should have light covering of straw or hay.
Parsnips may be left in the ground and dug
as required with pckaxe The only difficulty
IN this method is the trouble of digging; there
fore at the "last call" for digging they are
taken up and stored in sand.
Celery may be left where it is, the plants
close-set in the trench for blanching, the earth
drawn up until only the tips project For win
ter the celery rows are covered with hay, and
then more earth is thrown on top. More con-
venient for the housewife is the practice OF
storing celery in boxes, planting deep in sand,
which is kept moist by repeated watering OF
the roots-not the tops; these must not be wet.
Pumpkins and squashes and sweet potatoes
must be kept warm. Put them in open baskets
or in Slated crates in an upstairs room that
is warm at night-even next TO the chimney is
none too warm. They have objection-un-
like other vegetables-to the furnace heat in
the cellar, and will keep well in baskets slung
from the ceiling Of such cellar
Tomatoes which have not ripened may be
picked just before frost, wrapped in tissue
paper and laid in wooden box. II kept in a
cool room you may have ripe tomatoes until
Christmas.
THE NEEDS OF VEGETABLES
These are the necessities Of the important
groups Of vegetables:
Onions, 70 be stored successfully, must first
have been planted early, harvested early and
dried while the weather was still warm The
signal for pulling is definite when the tops
fall over and begin TO turn yellow is the proper
time They should then be spread out on a
floor in dry, warm place, or else placed In
crateg where the air will circulate freely Tho
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
Tested Recipes
OATMEAL CAKE

Have the oatmeal ground as finely
as possible, until it resembles coarse
flour. Mix two cupsful of this with a
scant teaspoonful of salt and sufficient
cold water to make a stiff dough. Roll
out on a Toured board TO One-eighth
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11

the apples just the same, which is what their
grandmothers were driving at.
But having grown the vegetables faithfully
and industriously, having canned and dried all
she could, still there are parsnips and onions,
and, if she be fortunate, potatoes also to care
for, and the modern housewife is up against
the fact that she has no storage facilities.
But she can effect them
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11

or melted margarine. Dust over this with
sifted -four and put Immediately into an in
tensey hot oven. Twenty minutes at the out
side will suffice for the roasting. Smaller va
rieties, like the teal, will only require fifteen
minutes. Green peas. fried hominy and tart
currant jelly are the proper accompaniment.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
Loot From the Game Bag
Bv VIRGINIA CARTER LEE

TT CAN be said with truth that to the dent
zens Of the wood and field "the melan-
~ choly days have come, the saddest in the
wear" With game now in season, many fat
rabbit, quail or brace of squirrels may easily
be added to the family larder, thereby proyld-
ing delicious variety and at the same time
reducing the meat bill.
Unfortunately, comparatively few house
wives or cooks know how to prepare these
tempting edibles to the best advantage. Even
if they are fortunate enough to receive gift
of game they are more than likely to be at a
loss as to just how to utilize it.
A fat haunch of venison, a brace Of wild
ducks-broiled or roasted-a quail or part
ridge pie, or that delicious Southern dish
known as Brunswick stew-none Of these are
difficult to cook if the directions are carefully
followed
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
BROILED QUAIL ON TOAST

In many localities quail are not expensive
and in all the game family there is nothing
more delicious. Allow one bird for each per-
son to be served. After the birds are cleaned
wipe with damp cloth. Do not wash. Split
them open and break the leg bones. Mix to-
gether two tablespoonful of olive oil, one
heaping teaspoonful of salt and saltspoonfu
of paprika. Brush over the birds with this
mixture and broil over a clear fire, using an
oiled broiler. Allow about eight minutes for
the cooking. Have in readiness the required
number Of slices of hot buttered toast and
rashers of crisp bacon. Place one of the
cooked birds on each piece of toast, haste with
little melted margarine and garnish with
watercress and the bacon
ROASTED PHEASANTS OR PRAIRIE
CHICKENS
Cut out all the shot, clean and wash thor
oughly, using a good pinch of baking soda in
the water. Then rinse with cold water. dry
thoroughly and fill with a highly seasoned
dressing. Use minced celery, chopped onion
and poultry seasoning in the dressing Truss
in the same manner chicken and if there is
the slightest doubt as to their age, steam until
the meat can be pierced with a fork. Remove
to dripping pan, sprinkle with pepper and
salt, dredge with flour and roast in hot oven,
frequently basting with little hot bacon drip
ping. When rich dark brown, serve with
either cranberry jelly or tart apple sauce.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
RABBIT PIE

Cut pair of plump rabbits, that have. been
dressed, into eight pieces each; cook in sailed
water for ten minutes. Then drain and stew
in boiling water to cover, adding, after the
meat has cooked for half an hour, one onion
stuck with eight whole cloves, bay leaf, some
celery tops and pepper and salt to taste.
When the rabbits are tender lift out the
joints and place where they will keep hot.
Chop finely quarter of a pound Of fat salt
pork and cut into slices four hard boiled eggs.
Lay some of the pork in the bottom of but
tered pudding dish and on this put layer Of
the rabbit. Over this arrange a layer of the
sliced egg and sprinkle with pepper, salt,
celery salt and minced parsley Continue with
alternate layers of the materials until all are
used Then pour over the strained liquor, to
which has been added a few drops of lemon
juice and thickenng Of flour blended with a
little cold water. Cover over the top with
good pie crust, make several Sits for the
steam to escape and bake in a rather quick
oven. Cover with oiled paper if it browns too
quickly.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-11
By FRANCES DUNCAN
Book Rights Reserved

Il summer the good house
wives have preserved and
canned with an industry wor-
thy of their great-grand-
mothers. They may not have
draped their porches with long
necklaces Of quartered apples,
but they have "dehydrated"
The Birmingham age-herald., 1917-07-20
GROSS AND NET
 DRAFT QUOTAS
 GIVEN BY COUNTIES
State Military Authorities Work Out System So There Will Be No
 Unfairness

Montgomery, July 19.-(Special)-In determining how many men each exemp- ton district in Alabama should furnish to the first increment of 675oO0 men for the national army, the state military de- partment was forced to reduce the per centage to sixtyfour tens thousands or 1 per cent in order that. there may be no claim that any district has been forced to bear more than it's just burden.
 As worked out, Jefferson county must furnish a net quota of 1107, being the heaviest quota for any county. How ever, Birmingham, which is another eX- emption district, must furnish 11S1.
 All persons who were in the National Guard April l, all persons who enlisted in the National Guard after April, and all persons who enlisted in the regular army after April 1 were deducted from each districts gross quota. By subtracting the net quota from the gross quota one may know how many persons are already serving the nation. The net and gross quotas by counties and cities follow: