davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09

Extensive digestion experiments carried on
by the Department of Agriculture have demon
strated that more than % per cent of the
protein Of cheese is digested and 80 per cent
of its energy is available. Even when eaten
in large quantities and for long periods, no
case of indigestion, constipation or other dis
turbance was observed in those who ate it.
Zone man who ate cheese as the chief source
of both protein and energy, eating an average
of 927 ounces daily, with bread and fruit, for
more than two years, did fair amount Of
muscular work and kept in good health.
"A pound of cheese supplies more than
twice as much energy as pound of fowl or
round steak and almost twice as much protein
as the same amount of fowl or ham. Cheese,
therefore, is usually cheaper food than the
meats.
Cheese can also be combined in many pala
table dishes. When granted it may be used in
soups or with many vegetables. Other foods
in which cheese is used are: Macaroni and
cheese, Welsh rabbit, tomato rabbit, baked
rice and cheese, baked crackers and cheese,
vegetable and cheese rolls, cheese omelet, oar-
meal and cheese, and cheese mush."
Recipes and further information are given
in Farmers Bulletin 487, "Cheese and Its
Economical Uses in the Diet" which may be
obtained free on application to the Department
of Agriculture, Washington, d. {.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
Try These Dressings With Your Salad

and stir until the mixture becomes smooth and
thick. Remove from the fire, fold in the stifly
whipped white Of an egg. Cool the dressing
beat again and just previous to using with
the salad add half cup Of chilled double
cream, beaten solid.
SOUR CREAM SALAD DRESSING
Mix together two teaspoons Of sugar one
teaspoon of SALT pinch Of paprika, one tea
spoon of dry mustard and one egg, lightly
beaten, and gradually blend in a scant half
cupful of vinegar. Cook in upper part Of the
double boiler until thickened. Remove, cool
and fold in one cup Of thick, sour cream that
has been whipped solid. This formula is very
good with fish salads.
KNICKERBOCKER DRESSING
The use Of this savory dressing render,
even plain lettuce quite distinctive salad.
Add to one-half pint of chilled mayonnaise
one tablespoon of chopped pimentos, one table
spoon of tarragon vinegar, one teaspoon Of
chopped chives, half teaspoon of Worcester
shire sauce, one teaspoon OF finely chopped
hard boiled egg, two tablespoons of Maraschino
cordial and two tablespoons Of thick tomato
PURGE Blend we'll and serve as cold as pos
sible.
HORSERADISH DRESSING
Beat one cup of chilled double cream until
it holds its shape, then add, little at time,
one tablespoon of freshly grated horseradsh.
Beat agin, season TO taste with salt and white
pepper and gradually beat in two tablespoons
of lemon Juice. This is delicious with a
mixed vegetable salad, prepared from the
vegetables left after boiled dinner.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09

NELLBLENDiEDD dressing s, i, to salad all
W pudding. The housewife who knows
how to make such dressings and has at her
fnger-tips novel formulas for their preparation
can seemingly have different variety OF salad
for her table almost every day during the
summer season.
In mixing all salad dressings have every
thing as cold as possible. Stir and beat the
dressing constantly from the moment you begin
to mix it until it is finished. If these direc-
tons are followed and the ingredients used
in the correct proportions there will be no diff
fculty about the mixture curdling or sepa-
rating
This dressing is perhaps best blended by
pouring the ingredients into bottle and then
shaking rapidly II mixed in bowl or soup
plate have the receptacle chilled. Put in first
half teaspoonful each of salt and celery salt
and dash of white pepper; add four table
spoons of olive OIL Stir with a fork until
slightly thickened, and add one tablespoon of
lemon juice or vinegar. This same dressing
may be blended with the addition Of tea
spoon Of French mustard, or omit the vinegar
and add two tablespoons Of chill sauce Either
Of these latter varieties is excellent to use
with green salads or those composed Of beans.
VINAIGRETTE DRESSING
Blend together one-quarter of teaspoon
each of salt and paprika; add two heaping
tablespoons Of chopped chives, parsley tara
gon and chevril, six tablespoons of olive oil
and three tablespoons of vinegar This dress
ing is recommended for asparagus and other
cooked vegetable salads
ROQUEFORT CHEESE SALAD DRESSING
Beat one-quarter of cup CT the cheese to
a cream, using q wooden spoon. Then grad
ually beat in five tablespoons Of olive oil, one
quarter of teaspoon each Of salt and paprika
and two and half tablespoons of vinegar.
This dressing is very good with endve, lettuce,
sliced tomatoes and cold boiled caulihower,
but not with meat or fish salads.
RUSSIAN SALAD DRESSING
Start the dressing with one cup Of plain
mayonnaise and gradually beat into it half a
cup of additional olive oil; then add one-quar-
ter Of a teaspoon of salt. one teaspoon each
of finely chopped green pepper and pimento,
one teaspoonful Of vinegar and half cup OF
chutney.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09

Is that its arrangement Of wires sometimes
makes the stacking of dishes inconvenient,
especially if the silver is laid in the bottom
of the basket.
The Duplex does away with both these diff
culties. The silver is taken care of by little
adjustable basket of fine meshed wire which
hooks on the end of the drainer and is large
enough to accommodate all the table silver and
cutlery in an ordinary family.
Ir the case of the drainer itself, large
plates and platters are held in position by
strong wires that run lengthwise. There are
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
Which Would You Like on the
Breakfast Table?

In the matter of coffee pots, it is clearly
a case of paying your money and taking your
choice Some persons prefer percolated coffee,
others filtered; still other conservative
souls prefer the old-fashioned boiled variety
clarified with egg. But the number of these
is growing steadily less as housewives learn
better ways of doing things.
But whichever style Of coffee pot you prefer,
there is no question about the beauty and
desirablity Of the Wagner Cast Aluminium
Ware We have already described two groups
of il, but in these the kitchen utensils pre-
dominated Now we come to the tableware,
of which the coffee or tea pot is the main
feature.
The percolator is made in the tall Colonial
pattern, with ebonized wooden handle and
top. The percolating device is also made of
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
Making Greens Nutritious

IERE is a way TO add nutriment to
greens and at the same time to vary
- the form in which this important food
is served. The suggestion is made by the
United States Department Of Agriculture.
CHEESE AND GREENS ROLL
Cook two quarts of spinach Swiss chard or
other greens. Drain and dress with one table
spoonful of butter. Chop and add one cupful
Of grated cheese and bread crumbs enough to
make mixture sufficiently stiff to form into
roll. Place in oblong pan and cook in moderate
oven for twenty minutes.
When cold the mixture may be sliced in
half-inch pieces and served on lettuce leaves
with salad dressing
If desired, leave the mixture more moist and
bake in casserole or baking dish and serve hot.
PEANUT SOUP
A delicious and nourshing soup, may De
made from skim milk and peanut butter as
follows, says the United States Department Oh
Agriculture: Az
Heat one pint of milk until iukewarm; Aao
two rounded tablespoonful OF peanut puttes
mixed to a smooth paste with li'te Oh tn'
milk Salt TO taste Thicker with one tea
spoonful of butter or savory fat mixed WIN
one tablespoonful of -four. Bring almost 70 'hs
boiling point and serve.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
MEAT TURNOVERS

son with salt, pepper, onion, ETC. Place hllng
on circular pieces of biscuit dough- about the
size of saucer Fold over the dough and
crirnp edges together Bake for about one-half
hour in a hot oven.
A brown sauce made from two tablespoon
fuls of -four Drowned in two tab!espoonfuls OF
butter, to which a cupful of water or stock and
a half teaspoonfu of salt is added, may be
served over the turnovers.
MEAT AND BREAD CRUMB CAKES
To four parts Of chopped or ground meat
add one part of soaked bread crumbs, a small
quantity Of chopped onion and salt and pepper
to taste. Mix and form into small, round
cakes. Brown the cakes in butter or other fat,
turning them.
Raw ground meat may be used. If so, the
pan should be covered so that greater heat will
be applied.
MOCK DUCK
On a round steak, cut thin, place a stuffng
of bread crumbs we'll seasoned with chopped
onions. butter or other fat, salt, pepper and
favorngs such as sage, celery seed, ETC., if de-
sired. Roll the steak around the stuffing and
tie in several places with a string. II the steak
is tough, steam or stew the roll until tender
before roasting in the oven
If desired. the roll may he cooked IN a cas-
serole in which case a cupful or more Of water
should be added.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
Prices Are Subject 10 Change Without
Notice
Take Care of Your Brooms; They
Are Expensive

TITS difficult 70 find any special reason why
the price of brooms should keep pace with
l. the upward trend of all other prices. The
Utmost stretch of imagination could hardly
,erard broom corn as foodstuff and there is
y, special reason why manufacturing expenses
should be greater than they were last year or
the year before.
Yet when New York housewife went into
3 shop the other day to buy broom and
selected the same kind that two or three years
aco was considered dear at a quarter, she was
,srerelv informed that its present price was
eighty-ive cents.
Even the most patient worm will turn The
housewife turned, tartly remarking that in
that case she would learn to live without
sweeping and marched out of the store broom
less.
Unfortunately, we cannot live without
sweeping. That is where the economic con-
diticns" have US on the hip, even in the case
Of that comronest of household implements, a
corn broom We have to have that broom, and
until the government gets its price regulating
lob well in hand we have to pay whatever
extortionate price is asked for it because we
cannot afford to 60 without.
But one thing we can do-that is, take care
Of the broom so that its life will be prolonged
TO the utmost stretch Of its usefulness. This
Is the one defence the housewife has against
extortionate prices. She can learn that con-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09

edge of the existence of simple device called
the "Joy" Broom Holder
1t is merely strip of nickel plated spring
steel so bent that it forms two loops between
,shch the broom handle is inserted. 1t is
firm enough to hold the broom; flexible enough
to allow it to be put in or taken out without
difficulty.
One of these holders for each broom or
mon will keep the kitchen tidy, the floor clean
and will greatly prolong the life of this most
essential part of the household equipment.
The Joy" Broom Holder. Made by the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09

three of these and the space between is SUI
ficient to accommodate several places in each
compartment. The open space beyond gives
plenty of room for cups, saucers, small plates,
vegetable dishes and the like, so that all can be
set on edge for the final dash Of boiling water.
The Duplex Dish Drsiner and Dryer. Made
BY Hamblin & Russell Manufacturing Company,
Worcester, Mass, and As Cliff Street, New
York. Price, rs cents, including parcel postage.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
Let Your Dishes Dry Themselves

Dish towels have gone out of fashion, as
every up-to-date housekeeper knows. All do
nestle scientists tell us now that the proper
sanitary method is to wash your dishes, stack
them in a drainer, pour boiling water over
them and let them stand until they dry.
The trouble with the ordinary basket drainer
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
System: Every Business
Must Haze BMachinery
AT YOUR SERVICE

II you are ptcnning ne1o
Kitchen, or new equipment for the
kitchen you hare, write to The
Tribune Institute about Il. A large
part Of the work Of our experts is
helping our friends IN just such
ways as this. There is no charge
for consultation or suggestion and
no obligation is incurred.
We send out hundreds Of letters
in ansuer TO inquiries as to the
best kind Of equipment for this
purpose or that, but not all our
readers understand as get that
they are free TO come TO the office
for advice regarding al manner Of
household problems; that ne ciH
not only advise 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, 1917-09-09
PRESERVED PUMPKIN

Select the small variety of pumpkin, known
as sweet pumpkin" Remove the rlnd and
seed and cut the flesh in inch cubes. Steam
or cook in hot water until tender, but not
broken Drain, weigh and for each pound OF
the pumpkin take a pound OF sugar. TWO
lemons and two ounces of green ginger root
Cut the lemon through flesh and rind into
very thin slices and discard the seeds; crush
tn. ginger root. Let the lemon and ginger
stand over night in cold water to cover; then
let them cook in the same water until the
encn is very tender
Add the sugar to the lemon, ginger and
water,-a little more water will probably be
needed to cover the pumpkin,-and let boil
for five minutes; then add the pumpkin and SIM
mer until it is transparent. Skim carefully
lift out the pumpkin with strainer ana pack
in sterilized hot jars. Return the thin syrup
that may collect in the jars to that IN the
saucepan, boil down until quite thick and pour
over the pumpkin, filling the jars to over
flowing. Seal alright as for all canned or
preserved fruit.
PUMPKIN GOLDEN CHIPS
Cut small sweet pumpkin in halves and
the halves into narrow strips. Remove, peel
and seed, then cut the strips into thin slices,
not more than half an inch thick. Weigh the
prepared pumpkin and take an equal weight
Of sugar. also half cup of lemon juice, 10
each two pounds of sugar. Put the pumpkin
and sugar into a preserving kettle in alter
nate layers. Pour the lemon juice over the
whole and let stand covered for twenty-four
hours.
Have ready the lemon peel, neatly shredded
and one ounce of ginger root for each pound
a fruit. Add these to the contents OF the
kettle, with a cup of water for each three
pounds Of sugar Cook until the pumpkin Is
tender then pour into a large earthern jar.
Let stand for couple of days, then pour OF
zoe syrup, cook down until quite thick ana
pour over the pumpkin that has been packed
10 heated sterilized jars. Seal alright as ior
canned fruit
PRESERVED GINGER
80 many tempting dishes can be maze WIFI
ee aid Of the small jars of preserved ginger
vat at least two or three jars should De III
aaded in the preserve supply. This deiicaey
afather an expensive luxury when purchased
WI If the housewife is not averse TO HUE
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
BOILED SALAD DRESSING
with white of eggs and cream)

Mix together half teaspoon Of mustard,
half a teaspoon of salt and a quarter of a
teaspoon Of black pepper. Add the yolks Of
two eggs and beat thoroughly. Blend in one.
quarter of a cup of butter cut into bits and
one-quarter Of cup of cider vinegar. Set
the ingredients in a saucepan over hot water
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
The Toaster That Equalizes Toasting

Everybody who knows a gas or electric stove
Is familiar with the pyramidal toaster that sits
over the fame and toasts bread without danger
of smoking or burning. Not that you cannot
burn the bread on one of these pyramidal
toasters,-it will burn as quick as wnking UNI
less you watch it closely The advantage lies
in the fact that it will toast instead Of scorch-
ing, as it is sure to do when laid fiat over
the flame.
The advantage of this new toaster is due to
two slight improvements. One is the placing
of 4 thin sheet Of metal inside the upper part
of the perforated walls of the toaster to act
as a shield against the greatest heat of the
flame, and the other is the raising OF the wire
supports so that the fame has an equal chance
at the lower part of the slice.
These two slight changes equalize the toast
ing, which is quickly done. The first four slices
will toast in four minutes, the succeeding slices
much more quickly because the toaster is
thoroughly heated
Brooklyn Bread Toaster. Made by Silver & Co.,
3O4-3l4 Hewes Street, Brooklyn, N. Y. Price,
IS cents by mail; rs cents extra west of the
Mississippi.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
AT Your Service

aluminium and does its work efficiently in the
usual way.
This percoator can be used on any stove
gas electric, oil or the old-fashioned coal
range. 1t makes very good percolated coffee.
Starting with cold water over single gas
burner, it requires from ten to fifteen minutes
to make coffee, the time depending upon the
strength desired.
The coffee pot is made in the low Colonial
pattern, with ebonized wooden handle and
hinged cover with a wooden knob 1t is a
very good looking piece of tableware and can
be used for making either filtered or plain
boiled coffee. Any filter can be suspended in
side the pot.
The teapot, which occupies central position
above the percolator and coffee pot in the illus
tration, is of the same ware with rubberized
handle and knob. Little can be said about it
except that it is a perfectly good teapot for
all practical purposes and it has the additional
advantage Of being very good looking. The
designer has seen to that by introducing GER
tain subtcties Of modelling such as the ridges
which give an unusual shape to the spout and
the admirable lines and proportion of the
whole thing.
Made by the Wagner Manufacturing Company,
Sidney, Ohio. Percolator, two pint size, $3.50.
Coffee Pot two quart size, S365. Teapot,
three pint size, $3.50
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09

people in this country
eat cheese in sufficient
quantities for it really to
form an important part of the daily
fare" says a government food ex-
pert. Indeed, it is used more often
simply as an appetizer or as a sea-
soning for some other food. Nearly
every one relishes good American
Cheddar or store cheese, but there
is an impression that it is indigesti-
bic and constipating.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
Bv VIRGINIA CARTER LEE

n UMPKIN, ginger and walnuts are not
always added to the preserve and relish
closet, yet they are so good to serve
when the snow flies that the thrifty house
keeper should add at least few jars OF these
spicy delicacies, especially if she has access
to the raw materials at fairly reasonable
prlceS
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
Good Cheer in Spite Of High Cost Of Meat

CPREAD the meat flavor over
~ other foods, and so econo-
~ mize on the quantity of
meat consumed, says the United
States Department of Agricul-
ture. Here are some ways to
utilize leftover meat by spread
ing its flavor:
MEAT TURNOVERS
Chop the meat. If the guam
tity on hand is small, mix with
it leftover potato or rice. Sea-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09

(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, 1917-09-09

servation pays even in the case Of corn
broom-and that lesson, once learned, is fairly
useful to apply all along the line.
There are two ways in which the life Of a
broom can be heightened. One is to use it
properly instead of wearing it all down on
one side the other is to hang it up in its hours
of ease instead of standing it in the corner,
brush down.
The proper use of the broom is matter of
skill and experience in sweeping. But its
proper bestowal is much simpler, requiring
only an investment Of ten cents and knowl-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-09-09
By MARGARET HAMELIN

wv IELL-BLENDED dressing is to a salad
w what a well-favored sauce is to
W pudding. The housewife who knows
Elko independent. [volume] (Elko, Nev.) 1915-current, 1917-03-31
NEVADA MAN IN THE SPOILERS

Hist: lend me your ears" Elko
picture fans will have an opportunity
tomorrow to select from the caste of
characters in The Spoilers" playing
at the Gaiety. a man who is high in
the public life of the state of Nevada.
You all know him, in fact he is widely
known outside of the state of Nevada
This man was in the north country at
the time Beach gathered material for
his wonderful story, THE Spoilers"
and it Is given out on excellent auth.
ority that Beach wOve into one of the
characters of his novel the traits and
even the general appearance of this
hOnOrcd gentleman. He will not be
hard to locate His first appearance
on the screen will reveal his name to
you. The Spoilers is Bcach's greatest
novel and Selig's greatest effort in
putting out this super-picture has
found as general an approval as did
the book. BE sure and see this won.
derful picture with n Nevadan to.
night and Monday night at the Gaiety
theater.
Elko independent. [volume] (Elko, Nev.) 1915-current, 1917-03-31

down one enemy machine. drove the
other away. and glided into his own
lines unchanged.
The work of the aviator has become
specialized in the course OF the last
twelve months. At the British avia.
ton camps along the front in France.
there are separate squadrons OF ma.
chimes for reconnaissance. infantry
contact, photography, artillery-spott-
ing, and bomb dropping and, in almost
every instance. squads of these ma.
chimes may only accomplish their du-
ties successfully when they are pro-
tected from enemy attack by machines
of type comparable to the torpedo
boat destroyers of a naval fleet.
For these destroyer machines"
high speed. high-climbing ability, and
high fighting and manoeuvring power
are essential. Some of the newer
British machines of this type are said
to show a speed of over $50 miles an
hour.
Elko independent. [volume] (Elko, Nev.) 1915-current, 1917-03-31
NEvADAN IN FRANCE IS
PILOT DU COMBAT

A Nevada boy is among those Am.
erican aviators who are winning
laurels at the front in France, says
the Gazette. He is Kenneth Mari.
who left the state when the surveying
corps with which he was attached
and which was working on the line
of the Carson and Colorado road was
disbanded. Now he is a pilot du
combat" in the French army.
A letter was received from him by
Buzz" Hubbard. one OF his old friends,
this morning, having been written to
Earl Kahn, another Nevadan who is
now a mining engineer at Winnipeg.
Manitoba, and sent BY Kahn to Hib-
bard. Mari was undergoing repairs
in hospital at Pau. Bases eyre
ness, France, after fall when he
wrote the letter. He says:
my dear Earl-Your letter today
was a ray of sunshine It finds me
in the hospital with a hope OF getting
patched up and out in month or
more. You know was transferred
into French aviation about year ago,
and after being thorough trained at