davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1917-10-07
MENUS THAT HELP THE FOOD ADMINISTRATION
cookies are rather soft when first taken
from the oven. but they become crisp
POTATO AND MEAT PUFFS

cookies are rather soft when first taken
from the oven, but they become crisp.
POTATO AND MEAT PUfFs
Thls js an excellent way to utilize
cold meat. Cst slI gristls from some
Of the cold mutton and pass through
the meat grinder. Season rather highly
with saIt and paprika. IL liked, little
chilli sauce or a tsaspoonful of mustard
pickle sauce may be added; otherwise
some of the Drowned gravy to FORM a
paste. Mash freshly boiled mealy pota-
toes; let stand for Ave minutes; season
10 taste with melted Oleomargarine, sait
and paprika and ada one lightly beaten
egg and just enough n0ur to bind the
mixture. Roll out rather thick and cut
Into large circles. Put q spoonful OF
the mincs on each, double over and
press the edges together with a FORK.
Lay IN q creased baking pan. brush
ever with q little melted oleOmargarine
and bake in a very quick oven.
FRUIT VELVET
The following dessert is very econom-
ical and easy to make. Although there
js no cream used, il has a rich, creamy
taste. The ingredients used are one
quart of milk, the strained juice Of four
lemons. three bananas, three peaches
and from one and half to two cups
full of sugar. Mix the fresh milk and
sugar together and add very slowly to
the lemon juice. Peel both the peaches
and the bananas (canned peaches may
be used) put them through the potato
ricer and add them to the milk. Pour
into a chilled freezer and freeze slowly
for twenty minutes, then repack In ice
and rock salt TO ripen.
DUCHESS CREAM
This is an excellent substitute Tor
ice cream and il is very Inexpensive
Soak One.quarter OF a cupiui oil tapi-
oca overnight; il one of the instanta-
neous varieties is used. soaking is not
necessary. In the morning put the
taploca in the upper part Of the double
boiler, add half cupful of boiling
New-York tribune., 1917-10-07

water and cook until quite clear. Re.
move from the fire; allow u to cool
slightly and pour it on to the stimy
whipped white of one egg. Have mixed
together one shredded grange, hall q
cupful of sugar and half q cupfel OF
canned pineapple, from which the Juice
has been drained. Add the tapioca and
egg mixture to the fruit snd sugar,
heat well and set in a cold place to
chill. Serve In sherbet cups with a
spoonful Of sweetened whipped cream
on top Of each portion.
MOULDED POTATO SALAD
Put a slice of hard-boiled egg In tho
bottom Of each individual mould or cup.
Line the sides with small lettuce leaves
and ill the cup nearly full Of potato
salad. well packed down. The potato
salad can be made from diced cold
boiled potatoes, chopped celery, cooked
beets and pimentos, with seasoning to
taste. Carefully fll the cups with a
seasoned gelatine mixture that has
been cooled and place in the ice box to
chill. Serve unmoulded and pour over
each two tablespoonsful of boiled
dressing.
New-York tribune., 1917-10-07

Rules giren ont By the United States Depart
,acnt of Agriculture
"HFRF will be more or less fruit on near
" every farm which will not be sala-
ble because Of lack Of a local market
lack of time TO pick and pack for distant mar
kets o. because the amount may seem 100
small AZ anv one time TO be worth saving Such
fruit should not be allowed TO go to waste,
for if NAV be used in making fruit buffers.
II Is desirable to use only good quality fruit
for poor fruits will not make good fruit Dut-
kers However, as every housekeeper knows,
part Of an apple or other fruit may be sounu
and good. while the remainder is not, owing 10
bruisinv or other injury and such good por-
tons NAV be used successfully for fruit butter
making. Thus. it is often decided economy
snce it saves what would otherwise De a toVai
loss. ,,,,,crr,D
There is no better way to use good apples
and the sound portions Of windfalls, wormy
and bruised apples than to make apple put.er
NJ them While almost all varieties Of apples
will make good apple butter, those WIN ols-
tjnetiye favor and good cooking quality are
most satisfactory. Such old standard varieties
az Nortbern Spy. Rhode Island Greenlng
Tonnlins King and Smokehouse are excellent
for TINS purpose The summer varieties SiSo
will make GOOD apple butter, it has been 1ounu
by recent tests in the United States depart
ment Of Agriculture. ~
II annles of coarse texture are used, II is de-
sirsbe to cook them and put them through
cosnder or coarse wire strainer before aoulng
them 10 the boiled cider. Sweet apples are
sometimes used with tart ones. Overr1pe ap-
pies are not desirable.
Apple butter is made by boiling down fresh'
sweet cider to half its original quantity then
adding apples which have been peeled ana
sliced. The apples either are added directy 10
the boiled cider and cooked in it until the apple
butter is done, or are made into apple sauce
which IS cooked in the boiled cider. The COOK
ing should be continued until the cider ana APP
pie pulp do not separate then the butter Will
Oe Of the right thickness when cold.
1t takes usually about equal amounts OF
sweet cider and peeled and sliced apples 10
make butter of the right consistency In o'her
words, if five gallons Of sweet cider are useo'
1t should be boiled down to two and half gal
Ions, and five gallons Of peeled and slced ap-
pies should be added, either raw or made into
D apple sauce.
Two things essential 10 making good apple
butter are: Long. slow cooking (four TO SIX
aours) and constant stirring.
II sugar is used it should be added after the
New-York tribune., 1917-10-07

account, so should the expenses run
slightly over the estimate (due to ad
vance in prices or higher cost al q
certain markeD they Should be NOR,
than counterbslanced bV this fact
alone.
Beginning with the menu service this
week. an itemizcd account of the fish.
meat and dairy products will he given
as some housewives have had d ifiiculty
In apportioning these bills. With re.
gard 10 the fruit and vegetables men
toned, | should like to suggest that no
hard and fast rule can he laid down
for their usage. Certain supplies ar
cheaper on some days than on Others
and. Of course. IL would be the hcich,
of extravaganza 10 follow the menu
service blindly in this particular II
some other article equally good could
be substituted at less price.
In the arrangement OF the meals for
the coming wcck the rcma ndcr of the
cold fowl is utilized for Mondays din
ner and the bones cooked down on
Tuesday TO serve as the principal
luncheon dish on Thursday. Tuesday
Is the meatless day for the week. and
the rice and peanut loaf with brown
gravy furnishes a splendid meat sub
stitutc at slight expense.
Purchases for the week will include
al the butchers a forrqUsrter Of NUT
ton. four and half pounds at 2s cents
. pound; one pound Of chopped lower
round at ~ cents pound, and a four
pound fowl at 25 cents q pound.
One 10 cent package of salt Goldfish
and slice of dried salmon (or two
small slices), weighing about a pound
and half and costing 80 cents, will
supply the modest fish bill. Two
pounds of table butter at 45 cents u
pound. half a pound of oleomargarine
at l3 cents, eighteen eggs at 30 cents
dozen. six quarts of milk az IA cents
quart and two quarter pints of'cream
al IL cents each approximate the
prices that obtain at the average
dealers for these supplies.
The housekeeper's marketing account
should then read as follows:
New-York tribune., 1917-10-07

ment Of Agriculture
NVERY housewife knows the tragedy Of
II, jelly that won't jell. Make it never
so wisely; weigh all ingredients to the
fraction of an ounce, boil it exactly according
to directions; do everything, in short, that
conscientious jelly maker can do-there still
is that occasional kettle Of jelly which, instead
of being bright and clear firm and tender, is
either soft and syrupy, tough and rubbery or
cloudy and unappetizing. Or II none Of these
things happen. the wretched stuff may mar an
otherwise blameless existence by crystallizing
all over the top and around the edges-even
if the capitalization does not extend through
the whole glass.
Knowing Just why jelly becomes soft or
tough or cloudy, or why It crystallizes In the
glass, will enable the housewife to avoid such
dsappointments.
Jellies sometimes are syrupy because more
sugar has been used than the fruit juices re-
oure. or because boiling after the addition of
sugar was not continued long enough to drive
off excessive water.
New-York tribune., 1917-10-07
MAKE A GOOD OLD-FASHIONEDF FRUIT
BUTTER FROM YOUR LATE APP
Piles, PEARS AND PLUN1S

cooking of cider and apples is about two-thrds
done About pound of either white or brown
sugar is the usual amount per gallon Of apple
butter, but more or less, or not any, may be
used to suit the taste
Apple butter is spiced according to ones
preference, about half teaspoonful each Of
ground cinnamon, cloves and alspice for each
gallon being q common mixture. These are
stirred into it when the cooking is finished.
While still boiling hot, apple butter should
be packed in hot sterilzed glasses, glass Jars
or hermetically sealed stone jars or crooks
with tightly fitting covers and be sterlllzed IN
steam as follows: Set the containers, filled and
with tops on, in a vessel fitted with false bot
tom and deep enough to hold them, pour IN
little water, put on the cover to hold IN tne
steam and set over the fire. Begin to count
time when the steam starts to escape, ana
after five minutes (ten minutes for haf-gallon,
or fifteen for larger containers) take the con-
tainers out to cool, then set them away 1or
future use Do not disturb the covers until
the ample butter is to be used. If the covers
do not fit tightly, place waxed or oiled paper IN
them to make tight fit before sterllizng Is
done This sterilizing is done for the purpose
of preventing any spelling of the top layers
of annie butter and also to take the place OF
layer of parafiin which, though a good seal, IS
now quite expensive. All fruit buffers ana
similar products should be sterilized in the
same way
APPLE BUTTER WITHOUT CIDER
Good apple butter is often made without
the use of cider Enough water is added TO
the peeled and sliced apples to make tnin
apple sauce and this is allowed to cook very
slowly, or simmer, over low fire for three
or four hours. Brown rather than white sugar
is usually used, being added when the cooking
is two-thirds done The sugar which settles at
the bottom of barrels Of New Orleans molasses
is excellent for this purpose. A pound per gal
lon is usually sufficient, but this amount is
matter of taste, as is also the amount of cin-
namon. allspice and cloves to be added when
the cooking is done.
PEAR BUTTER
Pear. plum and peach buffers are made with
out cider. The pears should be ripe enough TO
cook up well, and after being peeled, cored and
sliced are put into. a preserving kettle with
little water and cooked slowly until soft. The
sugar is then added, one cup to one quart OF
sliced pears and cooking is continued very
slowly. with frequent stirring, for one and
half 70 two hours The butter should then be
smooth and as thick as thick apple sauce.
little lemon juice and ginger and cinnamon or
New-York tribune., 1917-10-07
PEACH BUTTER

Rules given ont BY tho United States Depart
ment Of Agriculture
New-York tribune., 1917-10-07

/TyHE MENUS given this week based food
budget which allows SI7 week for family OF four.
- These. IKE the smp'er menus based on an es-
pendure Of SIS week for the food supply OF the same
Of founded spon the advice Mr. Hoover
endeavons impress the minds OF American house
wives Inexpensvs dishes chosen because the high cost
living serious problem that no ono can afford 10
ignore The fooSfsfs employed those which are
urqed homo in order to increase the supply
of staples needed BY allies by the faminesken
countries of Europe Ye you viii see, the menus ere
neither insufficient nonofonous, and all the necessary
food values arc provided At each meal.
New-York tribune., 1917-10-07

and one tablespoonful Of melted bacon
dripping. Mix the ingredients thor
0uehly las for meat loaO; turn into a
creased pan; pack in smoothly and set
the pan in vessel Of hot water. Bake
about thirty.Rve minutes In q moder-
stcly hot oven.
SOUR MILK COOKIES
Cream together . scant half cupful
Of any preferred shortening (elarified
beef dripping IL excellent, or chicken
faD, with two small cupstul Of sugar;
add two lightly beaten eggs. half q cup
full of sour milk In which has been
dissolved three.quarters Of teaspoon
full of baking soda, half q teaspoonful Al
of grated nutmeg and sufficient sifted
pastry -four to form 4 dough. Roll out
very thin. cut into Hoped cookies
and bake in a rather quick even. These
New-York tribune., 1917-10-07
By VIRGINIA CARTER LEE

y my shopping for the supplies
comprised in this weeks menus. /
vas surprised and also somewhat
amused TO find how prices vary in a
radius OF even two or three blocks.
For instance, at rather elaborately
appointed shop the butcher, without
the culver of an eyelash, asked Is
cents for roast beef-a medium cut
from the first two ribs. Other meats
we're in proportion. Yet only two
blocks away, on another avenue. the
same cut Of beef, even better in quality
and appearance, vas selling for 80
cents.
Vegetables. fruits and other supplies
were in proportion. which goes TO show
that careful and skilled buying is re-
Quired TO follow the menus and keep
within the weekly expenditure Of si2.
II must also be remembered that. in
giving two weeks table expenses at a
certain sum. leftovers will probably be
IN hand from the last Saturdays mar
Seting 10 furnish part of the meals on
the following Monday. No allowance
is made for this saving in the expense
New-York tribune., 1917-10-07
Tested Recipes
RICE AND PEANUT LOAE

Put one cupful Of shelled and roast
cd peanuts through the meat grinder.
using the nut butter knife. Add to the
nuts one cupful of cooked hot rice, one
cupful Of milk, one cupful of soft bread
crumbs, one lightly beaten egg, one
and n halt tcaspoonsful of salt. one
quarter of teaspoonful OF paprika.
one eighth Of teaspoonful of pepper
New-York tribune., 1917-10-07

Rules giren ont bv tho United States Depart
ment Of Agriculture
n YEARLY every housewife knows how to
~ make jelly, but very few understand
the secret of invariable success in jelly
making.
Here is where the scientific knowledge of the
government experts is of nestimable value,
even to an experienced housewife who has
made Jelly ever since her mother taught her as
a girl.
This housewife may know perfectly well that
the juice from grapes, apples, crabappleS, or
anges, currants, etc, makes better Jelly than
that from peaches, strawberries and cherries.
She may know that fruit to make good jelly
must be rather under-ripe; that If 1t is fully
ripe, the product is likely to resemble molasses
rather than jelly. But the housewife who
does things by rule Of thumb and follows
strictly in her mothers footsteps does not know
just why these things are so.
The chemists Of the Department of Agrl
culture will tell her that pectn, the funda
mental jelly-making substance, does not exist
in some fruits in sufficient amount to make
Jelly without the addition of pectin from some
other source.
Wncn this is the case, pectin must be added
if clear, firm jelly is to be made. The best way
is to have either apple or orange pectln at
hand. They can easily be made at home and
kept in stock.
APPLE PECT1N
pound apple pulp Tor skins and cores)
Juice of lemon
pounds water
Boil for half to three-quarters of an hour;
press the Juice through cloth bag, then al
low this Juice to drain without pressure
through heavy flannel or haircloth jelly bag.
This juice when cold should be tested with al
cohol to determine the proportion of sugar to
add to volume of juice Pectin can be bottled
processed for fifteen minutes in a water bath
at boiling and kept until needed for jelly max
ing.
THE TEST FOR SUFFICIENT PECTIN
When the juice has been extracted from the
fruit and cooled to room temperature it should
be tested to determine the amount of pectn
present. The following test will give an idea
of the proper proportion of sugar to be used
with given amount of juice.
To one tablespoonful of the cooled fruit
Juice add the same quantity Of 95 per cent
grain alcohol and shake gently. The effect of
the alcohol is to bring together the pectin in
jelly-like mass. II large quantity of pectin
is present it will appear in one mass or clot
when poured from the glass. This indicates
New-York tribune., 1917-10-07

other spices to taste should be well stirred into
the hot butter Pack while hot In hot, steril-
ized containers and sterilized in steam as men,
toned for apple butter.
PLUM BUTTER
Wash the plums and place them in pre-
serving kettle with water enough barely to
cover and cook until soft. Then put them
through a colander coarse wire sieve to
remove the seeds and skins, and to each mea-
sure of pulp add three-fourths measure of
sugar and cook slowly with frequent stirring
until the butter is as thick as desired. This
amount Of sugar makes fairly sweet product,
and if a more tart butter is desired the amount
of sugar should be reduced. Cinnamon, all
spice and cloves may be added according to
taste. Plum butter should be packed hot in
sterilized jars or glasses, and then be sterilized
like apple butter.
GARFIELD (PEACH PLUM) BUTTER
This is made of two-thirds plums and one
third peaches Pare pit and slice the peaches,
and if the plums are freestones remove the
pits. Cook the peaches and plums together
slowly until soft, and rub through colander or
coarse sieve. If the plums are clingstones
boil them with the sliced peaches until soft and
rub the pulp through colander or sieve. To
each measure of pulp add three-fourths meas
ure Of sugar, cook slowly and stir often until
of the right thickness Pack hot and sterilize
like peach butter.
PEACH BUTTER
Put the peaches in wire basket and dip in
boiling water few seconds until the skin slips
test by raising peaches out Of water and
rubbing the skin with fngers-then dip into
cold water and peel and pit the fruit. Well
ripened freestone varieties are best. Mash the
pulp and cook in its own juice without adding
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1917-10-20

hliations Of their husbands md nearly
all replied that they were Socialists.
In Brooklyn several hundred women.
armed with stones. forced their way into
school in Brownsville, Jewish Sec
ton. and demanded their children be al
lowed to 90 home. Some windows were
smashed and several persons were in
jured. including three policemen. while
police reserves were quelling the riot.
The 5000 children were dismissed for
the day.
Shoes with quickly detachable soles
and heels have been invented by Il
Frenchman for railroad mon. 20 enable
them To escape should their feet be
caught in tracks. .
George Z. Fowler has placed pair
Of stuffed cats among the pea vines at
his home in Johnston. VT. TO friRhten
birds. which have been helping them
selves 10 the peas.
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1917-10-20
DR.. KEAY GIVES
SPLENDID talk
Civic Department Of Woman's Club Is
Told Where oWrk aCn Be opne.

Yesterday Afternoon at :: o'clock at
the Hotel Windsor. lh. civic depart
m"nt of IN" Wnman'S club. met in its
first s,'SsrI Mrs. J. W. Bryan. pre-
sided as chairman. and Or: Elizabeth
kcny. gave Il very Interesting and en-
lrhtrnrE talk on It u$anItary t"ndl-
tionS al The Average Rental House and
Individual Household WASTE
IL is Impossible ip rear Il family in
cleanliness in TN" average rented. work.
ing mans home "f today. says pr. kcay.
In most srcliuuS # the rrhI"d district,
will be found Ihr foreign element llv-
inE with the poorer American. and this
his It's DANA ring Influence. for tn" for
ciEn woman Is much more lacking i'll
cleanliness than III" foreign man. and
as with her III" rearing If thr family
lies. th"s" cnndi;iuIIs must u. changed
hccaus" ii is with our american children
they 20 To school. and nssnciat" in u
greater nr less degree. and Their" can't
j." four ar five bad apples III Il good bur
rel. without som" dainHE" to the barrel.
The food question WAS next discussed.
and the need a. ih' average woman Ia
hr unarquaini"d with tn" kinds Of foods
best adapted t" certain Vu''aIi"ns. The
difference in tn" feeding nf Tho average
child nov aud Years ago. wnS dwrlt on
with charming accuracy. in tn" fact that
tn, child Of Years AZ" when tho family
meal was prepared. sat down and being
given his partition. at" il accomplishing
IT, and thrrr w"r" l;,"d results obtained
from thai child
III" child IL today In many cases: al
ter making survey "f III" meal If II
dur&rt sun. turns up his nose. gets
Down from IN" tahl" and goes I" tn"
Stor, next d"nr |" hay candy. and this
child H. sadly deficient.
Waste at food. in every manner pos
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1917-10-20

sihlc. was asked 10 be guarded against.
and every housc-krrpcr was urged TO try
Ia get as much for her money rs was
possible.
DR.. Kcay. recommended that each
member IF the department, give ono re-
,ripc for some good wholesome ineNpen-
sly" dish. which she has tried out. and
that "A calendar he compiled. OF these.
and distributed among the people. who
have not as yet. perfected the art OF
managing their cooking on saving
Wholesale basis.
Every hnusckceprr should conduct her
housekeeping in n systematic way. keep
her hooks. so that al tho end or each
Year she knows just where she stands.
good housekeeping r:usu be managed IN
a husincfs-likr way. as well as any mer-
rnutil,'- business.
The recommendation Of SOM" unifOr-
nifty 1T dress for the business girls.
WAS made whereby. Il girl who applies
for u position ii she is less able To buy
lh. rXprnSiv" rHim"nt Of somr Of her
sister workers. will not hc made feel out
If place.
The Wheeling intelligencer. [volume] (Wheeling, W. Va.) 1903-1961, 1917-10-20
GIRL MAY
Be ALIVE AND WEDDED

YOUNGSTOWN. o.. Oct. l9.-ln-
formation waS received here today
that may aid in the search for Miss
Ruth Armstrong. former Youngstown
school teacher who Is supposed 10 have
mySteriously disappeared several
months ago III Havana. Cuba. Charles
Ea2an. employed in on" Of the steel
mills hero, today received letter
from Mrs. Stella Mccullough. OF
Windsor. Ontario. stating that she
roomed with Miss Armstrong IN that
CITY until three weeks ago. At that
time. >hr said. Miss Armstrong was
married and left Windsor for Wayne,
Alirh. where she intended to live.
The letter stated that Miss Arm
strol7C disclosed srr identity only
ihrc" days before she left Windsor.
Friends Of the former scht teacher
today raised fund whic will be
used in continuing tho scare or her'