davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 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
likes" 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
cries" Especially let US study to see how we
may vary simple, wholesome food by singh!
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 coughs 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. [volume] (New York [N.Y.]) 1866-1924, 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 orr 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 whole planning and
arrangement of tho kitchen.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 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 GEO 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. [volume] (New York [N.Y.]) 1866-1924, 1917-06-17
"SWEETNESS"(?)

A certain grocery store on Amsterdam Ave
nue. was asking 30 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. [volume] (New York [N.Y.]) 1866-1924, 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. Rub 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. [volume] (New York [N.Y.]) 1866-1924, 1917-06-17

20 omy luncheon the other day. Max
u ing a virtue of necessity was moth
ny 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
can 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 oil
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. [volume] (New York [N.Y.]) 1866-1924, 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. [volume] (New York [N.Y.]) 1866-1924, 1917-06-17
AMERICA-lol7

God Of al ,rorlds. to Tkcc,
SPIRIT " NIFTY,
10 Thee ne pray.
Grant ~ the fisiOn cle1r,
Sqre NJ from nate 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
Thu the reWord ne craze,
V,cio/y beyond Mc graCc;
Thy Kugdoia Gomez
Let ~ 90 firth 10 f0hf,
mr. foees toUard me light,
Oor flag Dafuricd.
Not for ourscives alone,
DOT 10 s0rc si0fe Or THRONE,
IN 70 gioc Thee Thine urn;
''d So,e Tho Worid!
fpmraVise " gubi.o Gafcfy
Commonwealth II Pcansvioanin
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-06-17
ERASED 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. [volume] (New York [N.Y.]) 1866-1924, 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 money
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
steam makes for tenderness.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 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 % reduce them to their lowest terms
refine IS an accumulation OF the experience
.,.t generations. modified to suit present
,.r conditions and materials. There are a Few
ornamental processes, which, by change IN
,--,, and flavor. become the many different
lines Of which each new cookbook boasts
An 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 mike those We use to-day. Moreover,
HANGS 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. [volume] (New York [N.Y.]) 1866-1924, 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. [volume] (New York [N.Y.]) 1866-1924, 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 corners.
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 IL 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'
HE 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.
squash every two weeks until the middle o.
,InIy and there will be squash enough for the
average family" DO not plant melons near inc
squash. 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. [volume] (New York [N.Y.]) 1866-1924, 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. [volume] (New York [N.Y.]) 1866-1924, 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 flour;
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-
ponds 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. [volume] (New York [N.Y.]) 1866-1924, 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. [volume] (New York [N.Y.]) 1866-1924, 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. [volume] (New York [N.Y.]) 1866-1924, 1917-06-17

IN FEAT substitutes" are, like most sub
WI sttutes, largely subterfuges. It's
easy enough to get your body-build-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 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
The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1917-04-25

children arrived in Due West on last
Friday from Denver, Co., for a visit
with her mother, Mrs. r. G. Brown
lee.
Mr.. and Mrs. Markham went to
Baltimore last week. Mrs. Markham
is taking the radium treatment.
DR.. Baxter Hunter, surgeon in
the United States army, spent Satur-
day in Due West. DR.. Hunter called
on his daughter at the Woman's
College.
Mr.. Seth Jordan of this place is
| in a very critical condition. Mr..
Jordan is about four score. He went
through the civil war. He suffered
a fall about two weeks ago. A COM
plication has set in and he is quite
i'll.
DR.. Everette Taylor, who has been
in the Medical College in Charleston
reached Due West Monday evening.
DR.. Taylor has secured the COM
mission as Lieutenant in the Medical
reserve force of the navy. He left
Tuesday night for Charleston.
The students of Erskine are drill
ing each morning. The bugle call
summons them to practice. Mr..
Brainard Scoggins, who has served
in, the army, is the captain and has
charge of the company. They make
a pretty sight as they march along
the streets.
Rev. N. E. Smith returned to his
home in Barlow, Fla, last Tuesday.
Mr.. S. G.. Johnston of Greenville,
was a visitor to Due West one day
last week.
At a meeting of the Moffatt- -Grier
chapter of the U. D. C.'s held with
Mrs. o. Y. Brownlee last Tuesday
afternoon a unit for National Ser
vice was organized with Mrs. j. s.
Moffatt as commandant. All the Ia
dies in town are cordially invited to
connect themselves with this unit,
The same evening the young ladies
of the Wylie Home met at the call
of Miss Maude Maroney and formed
a unit auxiliary to the one organized
by the ladies. The principal work
of the organizations will be the max
ing of pillowcases for naval and mill
tary hospitals.
Misses Louise and Clara Agnew,
who are teaching in Anderson, visit.
ed home folks last weekend.
Mrs. C. E. Todd is visiting friends
in Statesville and Charlotte, N. C.
Mrs. o. C. Fleming of Laurens,
visited friends in Due West last
week.
DR.. R. L. Robinson spent several
days fo last week out Of town. :,
The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1917-04-25
PROCLAMATION
To The People of South Carolina.

(By David R. Coker.)
Whereas, the National Govern
ment and our State Government
realize that an ample supply of food
stuffs, both for this country and for
those other countrise who are like
wise at war with the Imperial Ger
man Government, is necessary for
the successful prosecution of mill
tary operations. They also realize
that the available food supplies of
the world are entirely inadequate,
and that the successful prosecution
of this war is menaced by said food
shortage. They have, therefore,
called upon the people of South Car
olina to discontinue, as far as posi-
BILE, their drafts upon the already
depleted national food reserves, and
also to add to the national food re.
serves by the production at home of
every possible pound Of food for
man and beast. ~ ....-
In order that the people of South
Carolina may be advised of the ma
tional peril caused by food shortgae,
and that effective steps may be taken
The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1917-04-25

church in the morning and the latter
in the evening, these sermons re-
ceived very fine attention from
very large audience.
DR.. Swope met his appointment
atthe Baptist church in the after
noon and remained over to address
the Y. M. C. A. in the evening. He
was accompanied by Mr.: W. D.
Barksdale from Abbeville. DR.. Swope
is q very forceful and instructive
speaker and we look forward for his
sermons. ,.,,
Mr.. D. E. Clement and children
from Union, is spending sometime
with her parents, Mr.. and Mrs. w.
II. Davis. .,
Mrs. Louise Brownlee Boyce and