davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

mustard to taste. Add half a cup OF
finely grated cheese, one teaspoonful of
chopped canned pimentos and stir con-
stantly over a moderate heat until the
cheese is melted. Pour over slices OF
rye bread toast and serve Immediately.
RICE AND NUT LOAF
This is another variety of the deli
cious but inexpensive lOayes that FUR
nish such good meat substitutes. Put one
cupful of wslnuts, pecan nuts or pea
nuts through the grinder and add one
cupful Of warm cooked rice, free from
Jumps; one cup of soft bread crumbs,
one lightly beaten egg, one tablespoon
full of melted bacon fat, one and half
teaspoonsful Of salt. one-quarter OF a
teaspoonful of paprika and one-eighth
of a teaspoonful Of pepper. Mix the
ingredients thoroughly, turn into a
CREASED mould, place in pan Of hot
water and bake in moderately hot
oven.
BRAISED BREAST OF MUTTON
With a sharp pointed knife remove
the bones. Flatten the meat in shape.
sprinkle with salt and pepper, roll and
tie up. In a kettle put one large table
spoonful Of beef or bacon dripping.
When melted and hot add half a cup
each of chopped onion, carrot and tur-
nip. Cook slowly until lightly colored,
then lay in the meat and scar all over.
Transfer the meat and vegetables TO a
baking pan, pour in pint of seasoned
and strained stock, cover the pan
closely and cook in very moderate
oven, allowing forty-five minutes to the
poLnd. When cooked strain the liquor
in the pan, add little Drowned -four
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
Swissalu No. 10 Pie Plate
Made by the George H. Bowman Co., 2z4 to
22S Euclid Ave-, Cleveland, Ohio.

1t is the exceptional pie plate that carries
along it's own handle AS rule, the smooth,
round edge offers but dangerous and slippery
foothold to the implements that come especially
for the purpose of extracting hot pies from
hotter ovens, because there is SO little edge for
them to grip.
The special feature Of this improved pie
plate is strip of nickel-plated steel which is
attached by steel rivets to the side of the pan,
affording a gripping place for litter or hand as
the case may be. The strip is of sufficient size
to grasp with a cloth if need be. 1t will also
accommodate hot pan litter, fork or knife,
any one of which may be slipped through the
handle and under the edge Of the pan.
The pie plate itself is made Of aluminium and
is rem inches in diameter and one and one-half
inches deep. II is perfectly good pie plate,
but its special claim to popularity lies in Its
handle Price, 40 cents.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
By VIRGINIA CARTER LEE
TT OUSEKEEPERS are hearing 40
much about "meatless days,
u - a,ybaatIacS days" and the 81 imi

TT OUSEKEEPERS are hearing 80
much about "meatless days.
II - "wheatless days" and the elimi-
nation of every particle of waste that,
although each one may be perfectly
willing to "do her bit" in this worthy
cause, she is rather at loss as to Just
how to 90 about it-unless she has
given beth time and thought to the sub
ject.
Women, il is said, spend about IS per
cent of the money expended in Amer
lea, and as stewards of this enormous
fund il behooyes every one to realize
that even one small economy practised
in each home will mean large amount
of supplies released for shipment.
All perishable commodities must be
the caterers standbys during the sum-
mer months. These, unless they are
canned or dried, will not bear trans
portation. Also, she must learn to
make daily use of cornmeal, rice, rye,
bran and the cOarser hOurs, not only
from motives of personal economy, but
because the less perishable wheat flour
will be 50 sOrely needed by our allies
and our own men at the lighting 'front.'
This does not mean that the family
shall be deprived of nourishing, well
balanced meals. The substitute grains
we are asked to use have excellent food
values. Only we are so used to using
everything with a lavish hand that we
have rather ignored the cheaper and
more plentiful food supplies.
Learn how really good are corn fritz
ters, grilled tomatoes, the various
"leaves" and fresh green salads. BY
their use the meat bill can be cut to
minimum. Even when meat is used
once in a while, a very little will go
long way If "eItepded" by one of the
cooked cereals or macaroni.
In the arrangement for the menus OF
the coming week very little meat and
fish have been provided. The two
"meatless days" Monday and Saturday,
cut down the butchers bill materially.
For the praised breast of mutton pur-
chase about five pounds. This will give
two dinners and a broth for Fridays
luncheon. Cook the bones in the liquor
drained from the green peas served on
Wednesday, and add the pods, two
sliced carrots and chopped onion.
For the Hamburg roast on Sunday
two pounds of chopped round beef will
he required, and be sure that the
butcher chops il while you wait
Purchase for the fish dinner on Tues
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
Corn and Cheese Dishes

~ ORN may be used with cheese in place
of macaroni, specialists of the United
~ States Department Of Agriculture
point out, for the preparation Of a delicious
and nutritive combination dish. The following
recipe has been worked out by the department
specialists:
i cup of samp (coarsely ground or cracked
corn).
/ quart of water.
IL teaspoonsful salt.
Boil the samp in the sailed water until ten
der. Drain and combine with the following
sauce:
cup skim milk
] cup finely cut cheese.
2tablespoonsful -four
] teaspOonful salt, a teaspoontul mustard,
paprks, or other seasoning.
Nix the seasonngs with the dry -four. Add
enough milk 10 form into smooth paste. Add
the remainder Of the milk and heat in a stew
pan, stirring constantly until thick. Add the
cheese and stir until it is thoroughly melted.
Put layer Of the boiled samp in a baking
dish or casserole. Add layer of sauce and
50 on alternately until the material is all used.
Sprinkle bread crumbs over the top layer of
sauce and cook in medium oven until the
crumbs brown.
Lye hominy or hulled corn TO give il both
ia Southern and its Northern name) may he
used in place Of coarse cracked corn in the
preparation Of this dish. If this product is
used IL is unnecessary 10 heat it until it is
placed in the oven.
A richer sauce may be made, if desired as
follows:
teaspoonsful butter.
tsblespOonsfUl -four.
cup milk.
J cup finely cut cheese.
J teaspoonful salt.
z teaspoonful mustard, pepper or paprika.
Melt the butter in a saucepan. Mix into II
heat stirring constantly until the sauce be.
comes thick and smooth. Add the cheese and
ttir until it is melted,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
Prices Are Subject 10 Change Without
Notice
Handy Fruit Jar Holder

Made by the Handy Mfg. Co., 5o4 Maritime
Bldg, Seattle, Wash.
THIS year everybody is canning every
thing that can be canned, and the ia
- vorite way of doing it is by the one
period cold-pack method. If you use this you
will find the Handy Fruit Jar Holders almost
indispensable.
These little holders are really individual
crates, each one holding jar. All you do is
TO put the jar in the crate, lower it into the
hot water by means of the bail, and when the
process is finished hook it out again in the
same way.
In these holders the jars are raised far
enough above the bottom of the kettle or boiler
TO allow the water to circulate underneath, so
that each little crate serves at once as rack,
holder and litter for each jar.
While the holders are made in only one size,
they can be adapted to any size or shape of
fruit jar. Squeeze the wires together little
and they will hold the smaller pint or half-pint
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

In this issue we have The war
menus based on a total eX.
pendifure apprOXimating SI2
week for family OF four.
These menus are cut down 10
the simplest meals that can
furnish sufficient nOuriShmenf
and variety 10 form a proper
~ balanced ration, In every
case where il is not otherwise
specified, rye, graham, Oaf-
meal and corn bread are I'm.
derSfOOd. as il Is, above all
things, necessary this year 10
conserve our supply of wheat
BY using as HffIe white bread
as possible.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
AT YOUR SERVICE

II you are planning a nei0
kitchen, or Rci0 equipment for the
kitchen you hare, write to The
Tribune Institute about II. A large
part of the eork Of our experts is
helping our friends in just such
rays as this. There is no charge
for consultation or suggestion and
no obligation is incurred.
We send out hundreds Of letters
IN ansWer TO inquiries as TO tho
best kind Of equipment for this
purpose or that, bat not all our
readers understand as yet that
they are free TO come TO the Office
for advice regarding oil manner Of
household problems; that we CiH
not only odvise them about the
utensils they need, but also help
them in the whole planning and
arrangement Of the kitchen.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

As q usual thing,
the hot pan litter
is sufficient unto IL
self. But here Is a
pan that does half
the work by prOyid-
ing a stiff steel lip
for the litter 10
take hold of. So
there Is practically
no danger of Slip
ping. Any kind OF
litter can be used
with this pan, or a
fork win do al a
pinch.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
H Sayory Corn Relish

Cut the corn from two dozen ears and add. finely
chopped, one head of cabbage, four large onions,
four green peppers and one red pepper, discsrding
the seeds from the latter Add one quart OF vine-
gar: turn into a preserving kettle and set over
the fire TO boil Mix together three cups Of sugar.
half a cup Of salt, one-qusrter Of cup Of dry
mustard, one teaspoonful of tuTmeric and three-
quarters OF cup Of -four. Blend with add
tional quart OF vinegar and add them TO the boil
ing relish. Let boil for half an hour longer and
seal in hot jars, as for canned fruit
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

sizes; push them out bit and they will accom-
modate the quart and half-gallon sizes. Bend
them a little more and they will accom-
modate either square or round jars, according
to the way they are bent. This adaptablity is
no small part of the usefulness of these little
wire baskets, because few housewives confne
themselves to one size and style of jar.
These jar holders are made of galvanized
wire, so bent that each one forms circular
open basket resting upon three short legs and
provided with bail handle for lifting.
By the way, if you have missed the explicit
directions for canning already given in these
pages more than once, and want to know just
how to manage canning by the one-period cold
pack method, it is best to get Farmers Bulle-
tin No. 500, published by the United States
Department of Agriculture. This will give
specific directions for canning. When you once
begin you will realize the great convenience of
the Handy Holders. Price, 10 cents each; six
for go cents
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

Tin cans being at premium this season, the
manufacturer of the seaer has reserved a
quantity and every purchaser of the sealing de-
vice is entitled to buy supply of cans as well
Prices-Sealer, SO.
No. Sanitary Cans, $3.50 per hundred.
No. 3, S4.75 per hundred.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

One OF the greatest difficulties in canning
by The cold pack method is 10 ger The Jars
OUT of The hot water or steam without either
dropping them or burning your fingers.
These little individual wire baskets, which
can be shaped 10 ff any can, offer an adj
njrabIe solution 10 this problem
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
Canning Cabbage and Sprouts

II LANCH in live steam from five to ten min
X utes. Remove and dip quickly in cold water.
~ Cut the cabbage into pieces converisas tar
packing. Pack in hot jars or tin and ade
boiling hot water until Jars or tin cans full.
Add one level tesspoonful OF salt to each quart.
Put rubbers and caps Of Jars in position, bat do
not tighten. Seal tin cans completely. SteriliIe
for the length of time given below for the par
ticuar type of OUTFIT used:
Minutes.
Water bath, home made or commercial. 100
Water SEAL PA degrees. 20
pounds steam pressure. .....,......, 90
10 pounds steam pressure ............ 20
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
Vulcan Iron Heater

Made by William NJ. Crane 4 Co, TO west
SD ST., New York City
If YOU have ever tried to heat fiatirons over
an uncovered gas flame you know just what
banpens Not only are the irons so smudged
that they require most careful polishing Oeiofe
they are ready for use, but the waste OF gas Is
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
Monday (Meatless Day.

BREAKFAST
Cubes of Chilled Watermelon
Fried Tomatoes Brown Sauce
Bran Bread Buttered Toast Coffee
LUNCHEON
Dreamed Cheese Toast (rye)
Stewed Rhubarb Spice Cake
DINNER
Rice and Nut Loaf Pimento Sauce
String Beans Prune Whip
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

Corn seems TO give home Gamers more trouble
than do most products, but with care and study
corn may be canned as easily as any other product
grown in the garden.
A little experience in selecting the and the
ability to recognize corn that is just between the
milk and the dough stage are important. Cut the
corn from the cob with sharp, thin-bladed knife
and pack it at once into sterilized jars.
Best results can be obtained when one person
cuts the corn from the cob and another fills the
containers. If it is necessary for one person to
work alone she should cut of sufficient corn to
fiji one jar, pour on boiling water add salt, place
the rubber and the cap in position and put the jar
into the Gamer or hot water at once.
Corn expands little in processing, and for this
reason Jars should not be filed quite full.
Corn that has reached the dough stage before
being packed will have a cheesy appearance after
canning.
Corn should never be allowed TO remain in the
cold dip water, and large quantities should not be
dipped at one time unless sufficient help is avail
able 70 handle the product quickly.
Water-logged or soaked corn indicates slow and
inefficient packing. When canning sweet corn on
the cob follow same directions, but pack whole
ears in jars instead of the cutoff corn.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

Burpee Home Can Sealer
Made by Burpee & Letson, SOL Harper Ave,
Chicago, Ill.
When the average housewife reads the gov
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

day two pounds of small fish. For the
escalloped fish au gratin one pound and
a half of any firm white fish, like cod,
halibut or haddock, will do.
Seven quarts of milk will be neces-
sary, allowing for the top of tie bottle
TO be used for coffee and cereal. Two
pounds of butter for table use are pro-
vided, and half pound of butterine
for the more delicate dishes. Clarified
beef dripping and bacon fat are used
for all other cooking purposes.
In this connection it may be helpful
to state that gingerbread and cookies
are most excellent when made with the
dripping, and that bacon fat has no
equal for frying potatoes, vegetable
hash, fritters and similar dishes which
seem to need little additional haVor-
ing.
TT T.. tko ,.oaL cbouId run an
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
Tested Recipes
1uEESE TOAST

DREAMED CHEESE TOAST
This is a very economical dish and
is quite as good and more delicate than
the regular Welsh rarebit. For three
persons prepare a cupful of cream
sauce. When it boils and is very
smooth season with salt and ground
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

(Other articles which have been tested
and endorsed by The Institute are shown
in The Tribune Graphic.)
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05
Rules for Canning S7Oeet Corn

N EMOVE husk and silk. Blanch FIVE minutes
IL on cob. Cold dip, cut corn from cob and
pack directly in hot jars or cans up to a
quarter of an inch from the top. Fill with boiling
water Add one level teaspoonful Of salt to the
quart Put rubbers and caps of jars into position,
not tight Seal tin completely. Sterlize for
the length of time given below for the particular
type Of outfit used:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-05

Made by the Handy Mfg. Co., 5o4 Maritime
Bldg, Seattle, Wash.
The Monticellonian., 1917-07-19
What RESPONSIBILITY Does.

The saying runs that as soon as a
lieutenant is made commander he be-
gins to carry stick, and as soon as a
commander becomes captain he
turns religious" For justification of
the latter part of this assertion there
exists the undoubted fact that naval
captains are mostly serious minded
men who give some thought to the
greater things of life. Possibly their
hours of loneliness may conduce to this
frame of mind, though for the most
part their leisure hours are given up to
study of matters connected with their
calling. One well-known captain there
was who used to hold prayer meetings,
which any member of the ships COM
pany could attend Remember there
are no rates to be picked up here" the
captain would warn them before the
meetings started. meaning that any
one who came there hoping to curry
favor and thus get promotion would
be disappointed. And in this the cap
tain was always as good as his word.
London Mail.
The Monticellonian., 1917-07-19
WAS SIMPLE WAR LUNCHEON
tentious as Possible and She Got
1t at Ten Dollars a Plate.

The matter of VAR rations depends
entirely ON the individual, as is indi-
Gated by the following story from New
York:
The other day one of the feminine
customers of the Plaza hotel ap-
preached an assistant manager and
told him that she wanted to give n
war Notwithstanding quite sim
pie and unpreteneous
Yes, madam" said the assistant
manager, mentally grooming Mt another
example of thrift.
Nov" said the woman, Il want
champagne served instead of cocktails
while my guests are in the reception
room. l want'-and size named bFut
which costs $40 quart. And for
luncheon | want some caviar and
on and on she went, with the assist
ant managers pencil scratching busily
as she talked and his spirits rising
with each scratch.
How much?" she asked after she
had explained the menu. How much
will that be?" The assistant manager
made a hasty calculation.
Ten dollars a plate, he said.
"0h. dear - she said. Isn't food
becoming almost prohibitive! There
Will be plates for twenty. Please have
everything as simple as possible"
The Monticellonian., 1917-07-19
TABLE DECORATIONS

The best plant for n daily table deco
ration Is undoubtedly the asparagus
plumosus. 1t has foliage much dain-
tier than any other fern.
1t can be easily grown in a bushy
compact form which plant designed
for table use should have.
No matter what your selection the
arrangement of the cut flowers and
the beauty of the ported plant make
the effect.
Poppies, of gorgeous colors, artisti-
cally placed in a simple glass bowl
makes one of the most beautiful and
restful center pieces.
Fer your plants get three or four
asparagus plumosus and give them a
good soil of garden loan made light
with sand. Water moderately. Sun
shine is not essential TO its successful
culture.
Shower several times n week and
keep red spider from injuring it, BE
sure to nip off the end of each shoot,
as advised To above to make the plant
spread out well.
Don't forget that "A bowl of flowers
on the table is Il great distributor Of
sunshine and diSpeller of gloom
The Monticellonian., 1917-07-19
WITH THE FLOWERS.

For bulb planting in the autumn
make an early selection of the ones
you want, thus securing the best speei-
mems. Planting is not to be done un-
til the late froSts. when the beds now
in use will be unoceupied and ready
for the bulbs. Beds planted this au-
tumn will begin Towering almost be-
fore the snow disappears i'll the spring.
For an early crop of sweet peas next
year remember to plant sweet peas in
the open ground next November
When the fact is considered that it
takes nearly two tons of fresh manure
to make one ton of rotted manure,
owing To the loss by evaporation and
teaching, it may be seen that much of
the fertiizing matter originally con-
tanned Is lost in the rotting process,
and that when fresh there are more
tons and so more fertilizing material
to make use of.
Roses thrive best in a rich but firm
soil therefore. stiffen the soil with
clay. and enrich with well-rotted COW
manure.
Viola cornuta purpurea somewhat re-
sembles the single blue violet. produc-
ing flowers freely on Iang, slender
stems. making them desirable for cut
ting The culture is the same given
pansies.
Have II place for empty barrels.
boxes and baskets and poultry crates.
When IA rainy day comes along if any
Of Them need fixing, repair them SO
that they will be ready for use when
required.
The Monticellonian., 1917-07-19
ANYBODY CAN GROW PEONlES

The pe0ny is essentially the peoples
flower. 1t tfourishes in any decent soil
and after struggling with insect pests,
worrying over soil conditions and
studying fertilizer propositions in the
garden of more delicate flowers the
peony comes into its own in the gar
den Of the average grower of flowers.
1t must needs be planted where it
Will be assured an abundance of light,
and the choice of soil is one that is
moderately wel-drained. The roots
should be planted 50 that the crown
is about three inches below the sur
face. Plant Il stake nearby to mark
the spot. Peonies may be planted in
the spring but the best time for this
work is September or October.
To propagate peonies divide the
tleshY roots with sharp knife, but
take care to avoid cutting through the
buds. Every root with bud will pro-
duce plant.
The planting of the peany is a per.
manent one so it is worth conSdera-
ton TO obtain the finest possible va
rieties. Its beauty and ease of eulti-
walton recommend it To the attention
of the amateur.
If the plants do not seem to thrive
satisfactorily, an application of bone
meal after the blooming season, a
small handful to plant, may be ap-
Piled
The Monticellonian., 1917-07-19
Lemons Beauty!
Make Quarter Pint
Of Lotion, Cheap
: ACKNOWLEDGEMENTS

Here is told how to prepare an mex
pensive lemon lotion which can be used
to bring back to any skin the sweet
freshness, softness. whiteness and
beauty.
The juice of two fresh lemons strain
ed into bottle containing three ounces
of orchard white makes a whole quar-
ter pint of the most remarkable lemon
skin beautifier at about the cost one
must pay for small jar of the ordi-
nary cold creams. Care should be tax
en- to strain the lemon juice through
fine cloth so no lemon pulp gets in,
then this lotion will keep fresh for
months. Every woman knows that lem
on juice is used TO bleach and remove
such blemishes as freekles, sallowness
and tan. and is the ideal skin softener.
smoothener and beautifier.
Just try it! Get three ounces OF
orchard white at any pharmacy and.
two lemons from the grocer and make
up a quarter pint of this sweetly fra
grant lemon lotion and massage 1t
daily into the face, neck, arms and
hands, and see for yourself. Adv.
The Monticellonian., 1917-07-19
He FOUND WAY TO WAKE HER
Minister, Annoyed by Woman Who
Persisted in Sleeping During
Service, Had a Bright Idea.

The minister of l. is one of
those quantity humorous characters of
whom there are many in the church.
lie has deal to contend with in his
preaching, and the chief matter he has
u combat is sleep
Many of his hearers begin TO doze
tie minute he starts preaching. The
minister arranged with the yerger that
in future he shold endeavor to wax
en sleepers from the pulpit.
He managed this successfully for
some time, but one Sunday he failed
IL rouse an old woman, a well-known
innkeeper of the parish. At length,
just as he was about to yield. bright
idea struck him.
I'll waken her this time" he ex-
claimed.
Striking the side of the pulpit firm
iy with his clenehed fist, he called out,
''Anither pint here, JANET whereupon
The good old innkeeper started up and
replied, Coming, sir; coming -