davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22
By JEANETTE YOUNG NORTON

TRIENDLY Indians were our first do
mestic science teachers, and the Pilgrim
Mothers were their willing pupils. The
secrets of obtaining food from natures store
houses in wood, field and sea were among their
valuable teachings, and this lore, handed down
from generation to generation, may account Tor
the fame of New England cookery.
1t is said on good authority that among the
Indian tribes, once scattered all over the coun-
try, there were forty-five known ways of cook
ing corn. Many of these recipes were taught
to the New England housewives
Contrary to accepted tradition, the Indian
liked his food cooked, and well cooked, like any
other man. Only when he was travelling or on
the warpath did he make the best of matters
and eat raw food.
The art of conserving all manner Of food by
drying belongs to the Indians, as we'll as the
way of evaporating sea water for salt to season
his food and the dry preserving of fresh fruits
for winter sweetmeats.
These characteristic Indian dishes are inter-
esting because they reveal so clearly the origin
of many recipes now in daily use among Ameri-
can housewives in various parts of the country;
PEMMICAN
Food carried when travelling or on the war
path. Venison meat dried, then pulverized, with
dried and finely ground vegetables added prin-
cipally beans and corn, the whole held in mass
by bear grease. Not unlike bologna.
TAssIMANNONY
An Oiibwa delicacy. A stew made of shelled
wild rice, dried corn and fish, presumably
salmon, cooked for half an hour Wild rice was
also cooked with berries and maple sugar for
a sweet dish.
ONIA TEL DA
Ripe corn kernels scraped from the cob and
pounded 10 a milk paste; fresh red pepper
and salt pounded with the corn, when was
then made into cakes, wrappedin corn husks'
tied and dropped into boiling water to cook
forty-.ive minutes. The wrappings were re-
moved and the cakes eaten with hot bacon
grease.
These were Zuni and Western Apache favor
ties and the forerunners of the Mexican hot
;amaes.
NOCAKE
4 Dakota dish. Parched corn, pounded to
meal and mixed with water and maple syrup,
made into cakes and cooked on superheated
stone.
ASHCAKE
Common to many tribes, but originated with
the Delawares Made of cornmeal and water,
stiff dough, shaped into cakes and baked in the
hot ashes. Like the Southern hoecake, prob
able descendant.
SUCCOTASH
In Pottawatomie fashion, was made of ripe
corn cut from the cob and stewed with half
the quantity of lima BEANS little thinly sllced
baron and salt. The dish still survives.
VENISON STEW WITH DUMPLlNGS
The meat was cut up in pieces, wild onions
were added for iavoring and, just before 1t
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22

mixture in the mortar. Store like jelly in small
pots or glasses, and cover the next day with
melted parafin.
CUCUMBER CATSUP
Pare ripe cucumbers. cut them in halves, dis
card the seeds and CRATE the pulp. Drain off the
liquid, and to each pint of solid pulp add half
rint of cold cider vinegar, half teaspoonful of
paprika one teaspoonful of salt and two level
tablespoonsful of grated horseradish Seal air
tight, either in fruit jars or bottles No cooking
is needed.
PEPPER RELISH
Chop very fine twelve large white onions.
twelve green peppers, twelve large red peppers
and twelve yellow peppers Cover with boiling
water slightly sailed. Let stand for fifteen
minutes, then drain. Do this three times, the
last time pressing in a cloth. Turn into a pre-.
serving kettle, add quart of vinegar, three
cups of sugar and cook slowly for one hour Seal
for canned fruit.
SOUR MIXED PICKLES
Cut one quart of small green tomatoes in thin,
even slices, cover with sailed water Zone cup TO
a gallon) and let stand overnight Also treat
in the same way one quart Of small white onions
(peeled), six large red peppers and one quart Of
small cucumbers The vegetables must be COW
cred separately with the sailed water. the pep
pers cut in good-sized pieces and the onions and
cucumbers left whole. In the morning drain,
rinse in cold water. drain again and pack in
stcrlized fruit jars, mixing in between the vece
tables one tablespoonful Of whole cloves. one
teaspoonful Of celery seed, one teaspoonful OF
whole allspice and few bits Of bay leaf. Fill
the jars to overlooking with scalding hot vinegar
and seal at once alright. This pickle is best
put up in small-szed jars, as they are very
crisp when first opened. but grow softer when
allowed 70 stand unsealed
SWEET PICKLED WATERMELON RINp
At the very beginning Of the watermelon sea.
son NIL q large jar with brine strong enough 70
float an egg, and put into the brine the rind
as 1t aecumu!ates from the melons Cut the rind
into strips Of convenient size. care of the green
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22

ne Tribune Institute
Housekeeping as a Profession

caraway seed. Mix thoroughly and dro, =.
the spoon on buttered paper or a shallov ~
and bake.
GINGERBREAD
A pound and a half of -four, one nor,, =.
treacle, cup and half Of sugar. an ~
of ground ginger, two ounces of caraway v.I
four ounces of citron and lemon pee. cho,,.I
and the yolks of four eggs. Mix and bah. :
shallow buttered tins. 1874 recipe.
INDIAN PUDDING :.
Warm three pints of sweet milk; whs, \.
stir in three handsful of yellow cornmeal ~
briskly until it thickens, then set aside % ~,
When cool add three eggs, quarter popr1 :,
chopped suet, four tablespoons of sugar . ~.
of molasses, pound of seeded rasins ana
pinch of salt. Bake in buttered pudding A..
two and half hours.
BEATEN BISCUIT
Rub one tablespoon each of butter and l,,,
into quart of -four, add teaspoon 0, ,,s
and enough cold water to make a stiff d,u,..
then beat it until the dough bubbles. n.
more it is beaten, the better it is. Roll 81
cut in rounds like thick crackers Prick WI
a fork and bake. These biscuits were fsro,,
eaten with the Virginia sugar cured ham n.
latter is still considered food specially.
SWEET POTATO BUNS
Boil and mash one sweet potato, add Am,
enough to make dough, add spice, salt and,
spoonful of yeast and a cup of sugar LII
rise; then add butter and shape in small rolls
Bake and serve not with fresh butter.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22

outer rind and cut away all the flesh. Keep ",
rinds under the brine by means OF "'sD,'
cover, and do not attempt to use them UNI 'I -.
latest additions have been for week 10 VIC ''''
solution.
When ready to use drain and va'A Wv.
thoroughly, scald for minute in boiins va,
then drain and soak in cold water un''' ~.
day. Next wash again in cold water .''''.,
the strips between the hands and dise'r''ns :.
that seem at all soft. Weigh the prepa'e' \,
and to five pounds Of it allow three p0'"1
sugar and three pints Of vinegar. -
Mix the vinegar and sugar, bring 70
skim we'll, and pour boiling hot over wv
that has been packed in jars with "nO'' w."
tiny bits of lemon rind, stick cinnamon
little ginger root. IN
Next day drain of the syrup, boil up
and again pour over the rinds. Kepe"
then put all into preserving kettle DO" ~ ,,s,
or twelve minutes. add the strained juice sbu
lemons and boil for three minutes ions' Loo
out the rinds, pack IN small Jars eO' rat
the syrup TO the desired consistency su
over the rinds, filling the jars to oSen. a
Seal as for canned fruit. Place p0'"
the spices IN each jar.
PEACH MANGoEs
Large, white freestone peaches are 0e'' ak.
Do not peel. Cut piece large ehoes .,.v.
cut the stone. keeping the fruit as mu'a S,sh;
as possible. Put the fruit in large VT table
pour over them boiling, sailed water V .,v,,
spoonful of salt TO three pinis OF "o. =, ,l.sr
and let stand overnight Dram sOAS posf
cold water for ten minutes and wipe az. v,is
boiling water over two tablespoonful .,al q
mustard seed, and quarter Of te''pVO ID
salt and let stand for ten minutes then .e..r.
mix with two tsblespoonsful Of grated - pr..
root, four tablespoonsfu Of hney eI' ~, table
served ginger, twenty whole cloves a.D mixture %
spoonful of bits Of cinnamon. Use ,n, have bees
I'll the cavities from which the 81 through wv
taken; run a needle with threaa 70 70 keep ~
parts Of the peach, and tie securely, deep ss's'
peach whole. Set the peaches ~ AZ sugar
crock. Make syrup OF one pins var he fss't
three pints Of vinegar and pour Owe 49,
These should keep without sssahS
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22

was all cooked, the dumplings were added.
They were made of corn, mixed with boiling
water which liberated the starch and were
moulded into shape by dipping the hands into
cold water constantly. Then they were dropped
into the stew and boiled five minutes. forked
stick was used to eat the dumpngs with after
spearing them from the pot. Boiled corn
bread was made in the same way as the dump
lings.
WHEN COLONIAL COOKERY BEGAN
But as supplies grew more varied and plen-
tiful and colonists iocked in from England,
France and the Low Countries, Colonial cooking
took on its true character of sober richness
and hearty good cheer. Housewives exchanged
the recipes which they had brought across the
sea or inherited from mothers who remem-
bered Old World cookery. These were modified
and adapted to new materials and the new en-
vironment, and so came into being the true
Colonial cookery, characteristic alike of the
Puritans of the North, the Cavaliers of the
South and the sturdy Dutch settlers of Man
haitian.
NEW ENGLAND CHICKEN PIE
Select young, tender, boiling chicken clean
and joint it. Boil until tender, adding an onion
and piece Of celery to flavor the meat. When
tender remove the large bones and put them
back into the liquid with carrot and some
parsley and cook down. Arrange the meat in
deep pudding dish lined with good crust;
thicken the gravy little and strain what is
needed into the pie; put on top crust, leaving
a vent hole for the gas to escape. The gravy
should be richly seasoned before adding. Bake
three to four hours.
BURBERRY CAKE
Beat two cups of sugar with half cup of
butter; add four we'll beaten egg yolks, half
teaspoon of salt half cup of milk. two cups
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22
ri Safety First for aNunition Workers i

lied dressing and sterilized wool, then bandsr
firmly.
If the wound is soiled with road dit o.
other foul matter, swab freely with wool soaked
in the iodine solution Gan alcoholic solution con.
tanning per cent of iodine) and allow he
wound to dry before applying the sterlind
dressing.
A BURN OR SCALD
Do not touch it.
Do not wash it.
Do not apply oil or grease Of any dnd.
Wrap up the injured part in large dressing
Of sterlized wool.
Do not remove any dressing, but Il the in.
jured part becomes painful and begins to throo,
go to a doctor at once.
Destroy all dressings that have been opened
but not used; they soon become infected with
microbes, and then are not safe to use.
The reason for these peremptory inssra'
tons is explained. The danger from minor
injury lies in the fact that microbes may gel
in and cause blood poisoning. These microbes
are often introduced into the wound by The
handkerchief or bit of rag used to wipe away
the blood. A cloth may look perfectly clean'
yet be as congested with microbes as 'ens
ment house is with tenants. It's better to %
nothing than to do the wrong thing.
1t is especially important not to break ~
skin in case of burn or scald. Don't prcE'
blister. If it m.sst be done, let the doctor d0A
If the healing gets a good start in the Oes,a'
ming, il uil &C faster at the end. Be"aFs "'
Ia!crobcr' eeaG!, dirt!
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22

of sifted -four and little nutmeg and allspce
or cinnamon Add two teaspoons of baking
powder and the beaten egg whites, then quart
of blueberries that have been carefully picked
over and washed. Pour into shallow, buttered
pans, dust with sugar and bake forty minutes.
BOILED DINNER
Select a piece of corned beef that has been
in corn four or five days. Wash carefully and
put on in large pot in cold water. After 1t
has boiled for twenty minutes skim carefully
and place good sized cabbage that has had the
heart taken out and red pepper substituted
for it beside the beef. Take large yellow tur-
nip, and after pairing it cut in very thick
slices and add to the pot. Cover and boil slowly
until the meat is done. A half hour before TAX
ing up the meat add as many potatoes to boil
as are needed. Boil two punches of beets sepa-
rately to be done at the same time. In olden
days the entire dinner was served on one large
platter, but many people serve the cabbage
separately; mash the turnips and put butter
sauce over both the potatoes and the beets.
Johnny cake also went with the dinner
BAKED BEANS
Soak pint OF navy Deans over HlghC, 'heh
boil them until tender. Fill deep baking dish
with the beans, placing piece of well scored
picked pork in the centre; add three-quarters
of cup of molasses, pepper, salt and some of
the water the beans were boiled in. Bake three
or four hours. Serve brown bread with the
beans.
GOLDFISH CAKES
Take half a good sized dried cod and soak
overnight. In the morning put on to simmer.
If salty, throw off the first water. When it has
simmered and the meat seems pulled up and
light take from water remove skin and bones
and mash. Have ready eight or more freshly
boiled potatoes, mash and add to the fish; work
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22

hour. Then seal alright in hot, sterized jars
as In the case of preserved fruits.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22
SOUR GHERKIN PICKLES

Wash the cucumbers and select those Of small
size; then place them in sailed water, to remain
overnight. cup of salt to gallon of water
is good proportion, when the pickles are not to
stand more than twenty-four hours. In the morn
ing drain, scrub and wipe the pickles, and place
them in an earthenwsre jar. Scald vinegar and
pour the pickles; and let stand for
about q week; the exact time depends upon the
strength Of the vinegar. When ready to store
drain of the vinegar. II still strong, it may be
used again TO scald other pickles. Pack the
cucumbers in glass fruit jars, and for each gal
Ion use half cup of mixed seeds and spices,
whole cloves, strips Of red pepper, mace, nastur-
tium and white mustard seed. Scald fresh
supply Of vinegar and pour over the pickles and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22
GOLDFISH CAKES


whole cloves and few whole allspice. Fill the
Jar TO overlooking with boiling vinegar and seal
air-tight with hot covers and rubbers.
TO MAKE TwO-QUART JAR OF DILL
PICKLES
Fill a sterilized jar with washed cucumbers
from six to eight inches long and in between the
oucumbers put few pieces of dill, bit of bay
leaf and few whole peppers. Pour in cold
water, add two tablespoonsful of salt, place a
piece of dill on top and fill the jars to overflow.
ing. Seal alright, for canned fruit. Place
the jars in the each day until the water
gets cloudy; when it cleaN again the pickles
ready TO use. These pickles will keep for q
wear.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22
BURBERRY CAKE

Beat two cups of sugar with half cup of
butter; add four we'll beaten egg yolks, half
teaspoon of salt, half cup Of milk. two cups
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22

SCRAICH is a Nttle tnlng, DuC tne
~ British government considers it i'm
portant enough to issue directions on
what to do. A burn or scald can become
very serious affair unless it is properly treated
Here are the government orders, issued from
the Home Office for the benefit of munition
workers.
They apply just as well in the kitchen and
the nursery as in the factory:
A SCRATCH OR SLIGHT WOUND
Do not touch it.
Do not bandage or wipe it with handker-
chief or rag of any kind.
Do not wash it.
Allow the blood to dry and so close the wound
naturally; then apply sterilized dressing and
bandage.
If the bleeding does not stop, apply sterl-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22
By MARY ALLEN

by MANI ALLEN
SCRATCH is little thing, but the
British government considers it i'm
= nortant enough To issue directions on
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22
By VIRGINIA CARTER LEE

-rITH vegetables and fruits ripening in
~ many gardens and at their best and
cheapest in the markets, the provident
housewife will begin to put up" her supply Of
pickles, relshes, etc, for the winter
Use only the best spices and vinegar in making
these delicscies and be as careful with the
sterilization OF the jars, etc, as If you were
, canning the vegetables. Formerly, pickles were
rut up in stone crooks or earthenware jars, and
not sealed air-tight, but it is considered
preferable to store them in small quantities in
glass jars and open only a small quantity at a
time.
Brine in which articles for picking are to be
stored should be strong enough 70 hold up an
egg. generous pint Of coarse salt to one gallon
Of water is about the right proportion. Brine
in which vegetables are to be kept merely over
night can be made in the proportion Of cup
ful Of salt to gallon of water.
Spices and the pungent horseradish aid in
keeping pickles in good condition. They should
not, however, be used too generously. One
tablespoonful OF cinnamon, eight or ten whole
cloves and one inch Of ginger root Is good
proportion for one quart Of pickles.
MUSTARD cHow-CHow
reel one pint OF Small PICKING ohlons1 let
cook for ten minutes in boiling water; then
drain. Separate one large caulihower into fow-
srets, and let soak in sailed water half an hour
Put the drained onions IN one bowl and in an
other large bowl the drained caulifower with
eighteen tiny cueumbers six green peppers, cut
in strips, and two small red peppers. Add one
cup Of salt 70 three quarts Of water. let boil
for ten minutes, then skim and pour over the
vegetables in the two bowls Let them stand
overnight. In the morning drain thoroughly,
odd the onions 20 the other ingredients and turn
into preserving kettle. Mix two tablespoons
fuI Of English mustard with one tablespoonful
O. tufneric and half cup Of water, pour over the
ysgssablssj add one quart Of elder vinegar
bring 70 the boil. and simmer gently for one
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-07-22

hour. Then seal alright in hot, sterilized jars
as In the case Of preserved fruits.
UNLOCKED INDIA RELISH
Chop finely cup Of peeled ripe tomatoes;
drain them and add three cups of chopped cell
cry, two cups Of peeled and chopped white onions
and half cup of salt. Let the mixture stand
for two hours then ada quart of vinegar,
three cups of brown sugar, half cup of ripe
mustard seed two finely chopped red peppers,
one tablespoonful of ground cinnamon one table
spoonful of alspice and half teaspoonful Of
cloves. Mix the ingredients thoroughly and seal
without cooking in heated glass jars.
CHILL SAUCE
Peel twelve large ripe tomatoes and two
large white onions. Chop separately very fine
then combine, and add three minced green pep
pers, freed from seeds, two tsbespoonsful Of
salt, three tablespoonsful Of sugar, two cups of
vinegar and tablespoonful of ground CHINA
mon. Turn into a kettle, bring to BOIL and
simmer for one hour and half. Seal in hot
jars, alright, or in heated bottles with patent
corks.
PICCALlLLI
Chop together a peck OF green tomatoes, one
head Of cabbage, eight large white onions and
three red or green peppers. Add cup Of salt,
and let the mixture stand overnight. In the
morning drain of the liquid add two quarts Of
vinegar, pound of brown sugar, quarter
Of pound Of mustard seed, two tablespoonsful Of
cinnamon, two tablespoonsful Of ground black
pepper and spice bag containing one table
spoonful OF whole cloves, one tablespoonful Of
sllspice and two tablespoonful Of ginger root
Boil the mixture until the vegetables tender
about forty minutes-and store as for pre-
served fruit.
PICKED ONIONS
Select the small onions and carefully remove
the outer skins with silver knife. Rinse in
Geld water, drain, cover with boiling vinegar and
boil for five minutes Skim out, and arrange In
hot stsrilizsd jars with bits Of chopped horse
rsd!sh, cinnamon bark, . few tarragon leaves.
Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1917-09-26
SENIORS ELECT STAFF FOR
HIGH SCHOOL WEEKLY PAPER
First Issue of the Tom Tom soon TO
Appear; Year Book viii Also
BE rnhlishcd.

Tom Tom, the student weekly news
paper, published 10y the senior ,iass
Of the high school each year during
the school semester. is soon to make
its initial appearance for this term
Announcement was ma-le before a
general assembly Of the students yes.
terday that the editorial staff. bgsI-
ness and circulation forces had been
elected hy the class and the first is
sue was soon 20 be published. In ad-
dition To the weekly a year-booR wilt
he put out by the class at the close
OF the season.
Following is the personnel Of the
class elected by the class and the de-
partmeuts OF which they will be re-
Spons!hle for the report Of the news;
L. Melton, editor-in-chief. also art
editor. l.. a. Justus. business man
ager; Robert Fitzgerald. news editor;
GeneVieve Willet Cornelia Melton. as
sistant news editors: Basil Cooper. as
sistant business manager: Borrance
Roderick and Olyn White, circulation
managers
Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1917-09-26
KEEP MOVING" WILL
BE OFFICERS ORDERS
Five Traffic Men VIII Guide
Pedestrians and Autos at
Third and Main.

A new wrinkle" will be trien Ou,
by the traffic department Of the pr.
lice next Saturday night when FIVE
traffic officers viii he stationed at
the corner OF Main and Third TO keep
the pedestrians as we'll as the auto
mobiles. moving
Chief OF Police +. l.. Lucas and
Sergeant piukstou returned from kan
sas city Yesterday where they made
personal survey OF traffic Condl
tions and the methods used the ry
the officers 20 relieve the congestion
on certain streets.
we have returned with much in
formation" chief Lucas declared yes
terddy information which We gath
ered thru the generous treatment ac-
corded Us 10y the men OF the Kansas
city police department We are go
ing 10 us the best OF their methods.
ana the best Of our own, and see 10
We cannot arrive at system when
will hc OF the greatest value 90 the
greatest number IN this city
II is Commissioner Funh's idea. Dius
OF having police 10 keep the pedes
trilus moving instead of conEregdted
at street corners and he intenus ~
give II "a trial in the past II has been
no unusual thing To witness family re
unions uf AN hours Duration ON the
principal street corners. blocking all
other pedestrians This has had IT,
day according To the commissioner
who intends that the corners OF these
blocks shall be placed IN the traffic
zone and placed under supervision OF
the police. who viii have Instructions
60 Keep them clear and the traffic |
moving.
Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1917-09-26
WHAT ROAD SUPERVISOR
WILL BE MOST OlllGENT?
{, Aver, Offers Prizes for Results ia
keeping Up Township
IliEhMAyN.

Besides the satisfaction Of having
the roads. additional iuduccment for
township supervisors OF Tulsa county
60 keep their parts rot the highway
system in shape was offered yesterday
10y Cy Avery former county commits
sioncr.
Mr. Avery stated that he will give
three cash prizes for the first. second
and third best road systems lu as many
townships and that he will leave u
10 the county engineer TO fix the
amounts of the prizes and the time
when IL shall bc paid
The former commissioner expressed
enthusiasm at the plan of organizing
the township supervisors already put
into effect and stated that ne will at
tend the first regular meeting Of the
association which is TO DE held SaWr-
day afternoon at o'clock I'm the of
flee of Dan ". Patton county en-
giucer, The organization meeting was
held last saturday