davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
Mussels Fines Herbes

Open a few dozens of we'll washed mussels.
Leave them in their half shells. Arrange in a
shallow dish filled with sand or salt, so they
Will not upset Sprinkle them with a mixture
parsley few mushrooms, all chopped fine.
On the top of this mixture sprinkle few bread
crumbs, add a little oil melted butter ana
place in the oven for ten or fifteen minutes.
Mussels au Gratin
Wash very carefully pint of mussels. Put
in pan and add water, little more than
enough to cover them; an onion, spray of
parsley and bay leaf Cook for fifteen min
utes. remove the shell, arrange mussels in
shallow dish or in individual dishes, add tive
potatoes, freshly boiled and cut into dice,
cover with white sauce, prepared with some
butter (the size Of an egg), a little flour, one
half cupful Of the water in which the mussels
have been boiled and one-half cupful of milk
Salt and pepper. Bake in moderate oven for
fifteen minutes.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23

haky and crisp. 1t is especially good for tarts,
deep fruit pies, etc, and can be handled best
when placed on the tin and pressed into shape
with the fingers
Chocolate Cake
6 Tablespoonful butter. q cupful tempered oat
" cupful sugar. -four
" cupful corn syrup. aspoonsful baking
z eggs. powder.
"a cupful milk. ounces chocolate,
Il teaspoonful salt. melted.
y cupful rice -four rs teaspoonful vanilla.
Cream butter, and gradually add sugar,
then syrup, beaten yolks of eggs and melted
chocolate. Mix and sift the flour, baking pow
der and salt and add to the mixture alternate
ly with the milk. Mix thoroughly, then fold
in the beaten whites of the eggs and add the
vanilla. Bake in CREASED cake tin or in little
muffin tins.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
BY VIRGINIA CARTER LEE

0NO USE neither beef nor wheat and
very small amount of sugar and
yet to Serve attractive, appetizing
meals may seem almost an impossibility
to many housekeepers, but glance
through the meals planned for the COM
Ing week will show that it can be done
and done we'll at that
Fish, vegetables, fruits and the dairy
products, with barley, rye, rice -four and
eornmeal, are the foods that must be
Drawn upon just now, and if they are
carefully combined and correctly cooked
varied and nutritious set of menus can
1e furnished that are not only particu-
iarly adapted to the summer season but
also help to conserve those articles of
1000 that we must all learn to do with
out.
1t is suggested to the patriotic house.
wife that it is better to pay few cents
more for fruit that is fully ripened and
tnat goes not require suger Tor at most a
very httie) than to purchase sour, small
irult that must be either cooked with
sugar or deluged with it, when served in
rs natural freshness, to render it palata-
Die. Remember that every housewife
must must take for her slogan just now:
Every little bit helps"
9 Recipes for the potato and cornmeal
aaiiy Lunn. the prune bread, the peanut
putter bread and the BURBERRY pudding
arc all novel and are made with baking
powder and save 100 per cent of wheat.
Only FIVE "mcat meals" have been ar
ranged Tor out of the twenty-cne for the
m m.eh' and the chicken croquettes are
made from small can of boned chicken
mat can be purchased for as cents. The
minced chicken lat lower pricel can
% used in the recipe, but the boned Va
ylety is much better.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
Housekeepers Volunteer for Special
In the Wheat Zone

third the normal amount of wheat. But since
yeast breads and commercial supplies require
more wheat than the homo baked quick breads.
here is a chance for the housewife to do more
than her exact share in order to produce the
proper average. The well-to-do are better able
to save wheat than the poor or the aboring
man, and for this reason volunteers are asked
for to abstain entirely from wheat.
There is no hardship in doing wi 'hout wheat,
it is only an inconvenience, and with cornmeal
that can be used 100 per cent in mullins, corn
rone and spoon bread: oats, either in the form
Of tempered oats (rolled oats ground) or oat-
meal; potatoes in abundance, TO be used in
breads either in the form of potato flour or
mashed potatoes, and rice flour to furnish the
most delicate Of sponge cake and pastry (eithcr
alone or mixed with rye or tempered OATS or
barley, it should be no great sacrifice for the
housekeeper to put her family on a "no wheat"
ration for the summer time. 1t will mean some
thought, experiment and readjustment.
The mixtures and partial substitutes present
no real difficulty. The yeast must have some
glutinous material to act on, and yeast breads
will require from so to 70 per cent of wheat
but it is no trick at all to make yeast powder
breads pastries and mullins with only one
third of wheat, and that is reducing the COM
mercial requirement one-half
For those who want to be real patriots. who
want to keep more than the letter of the law
and to volunteer for special and dangerous SER
vice, here are recipes covering all sorts Of
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23

layer of fresh cod cut in small pieces, juice
Of an onion, pepper and salt and little dots of
butter. Add another layer Of cabbage and
so on until all is used. Pour over all
cup of rich stock, dot with butter, cover and
bake one hour. Serve in the casserole
Norwegian Fish Pudding-Skin and bone
two pounds of fresh cod then put it through
the meat chopper twice. Add yolks of two
eggs, teaspoonful Of butter, teaspoonful
of salt, little grated nutmeg and a dash of
red pepper. Work to a smooth paste with
milk enough to make it moist and soft But
ter a baking dish, dust it with crumbs and
put in the fish; dot with tiny pieces of butter
and bake a half hour. Serve with cream
sauce or drawn butter, or without a sauce, as
suits the cooks convenience.
English Cod Pie--Soak, scald and shred
salt cod enough to yield two cups and add it
to rich cream sauce not too thick and we'll
seasoned Line deep pie plate with good
crust fill in the cod. cover with upper crust
having vent and bake until the crust is
done.
North american Cod Turbot-Boil, drain.
skin, bone and shred pound and half of
fresh cod Put layer in buttered pudding
DISH then add layer OF crumb, minced onion,
pepper, salt and lots Of butter and continue
until all fish is used, then turn over a Gun
OF milk In which egg has been beaten
and bake a half hour.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
Meet the Cosmopolitan Cod

larizing fish means of saving meat. Fresh
and salt cod both figure in the recipes named,
and in buying the latter the whole fish will be
found more economical and of better flavor
than the boxed or package product. The fish
keep we'll and portions may be cut off as
needed. Soaking overnight and scalding in
the morning, throwing off the first water, pre-
pares the fish for use in any way desired.
Mexican Cod Bocalao-Put quarter cup of
cooking oil in a steel frying pan and fry four
sliced potatoes with bud of garlic and
thinly sliced onion until cooked, but not
Drowned. Add pound of salt cod that has
been soaked, scaded and shredded Mix we'll,
then turn in can of tomatoes, two thinly
sliced peppers, half cup of vinegar, tea
spoonful of sugar and salt to TASTE Cook
slowly one hour and add few ripe olives be-
fore serving.
Neav Zealand Bake-Wash and bone two
medium cod steaks. Lay the fish in but
tered baking dish and dust with pepper and
salt. Sprinkle with a teaspoonful of chopped
parsley and the juice of a large onion. Make
batter of two eggs beaten in cup of milk
with two level tablespoonsful of flour rubbed
smooth pepper and salt. Turn the batter
over the fish, dust with grated cheese and
bake in medium oven half hour
Cod and Cabbage Observation-Disclosures, core,
boil and chop coarsely one fresh cabbage.
Put layer in a buttered casserole, then add
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
By GORDON BLEU.

Good fresh mussels can be lad in New York
fish markets for 40 cents peck (much less
than clans or oysters), and in spite of this
they seldom figure in the Anne rican menu. This
is surprising, even though the mussel is not so
delicate in texture or flavor as the oyster and
clam, since Americans, as a rule, are great
lovers of shellfish of all kinds In France mus
sells are much liked and are prepared in many
ways, though never served at formal meal
unless added to the fish course. For instance,
in the preparation of the famous "Filets lie
sole la Marguery" mussels figure with honor
The fsherwoman, with her black knitted
pelerine, pushing cart loaded with mussels
and singing in a high pitched tone: "a Ia
moule fraiche, la moule!" is one of the sights
of Paris. BY the way, I would not advise
any one to go and ask her if her "moules" are
really fresh.
When you buy mussels select those that
"feel" heavy and are we'll closed Before wash
ing them, scrape them WE'LL then wash in at
least three waters, leave for half an hour in
sailed water and rinse again. Be sure that
the water the mussel shell contains is retained.
The easiest way to prepare the mussels is to
cook them twenty minutes in water into
which you have put an onion spray of pars-
ley and some pepper. But here are more
elaborate dishes made Of mussels that will
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
r. ANNE LEWIS PIERCE and LOUISE M.
WILLIAMS

r. ANNE LEWIS PIERCE and LOUISE M.
WILLIAMS
director and Domestic Scientist, The Tribune
Institute.
This letter, recently received in The Tribune
Institute, probably expresses the doubts and
fears Of good many housekeepers:
"As a housrkccper under the voluntary ra-
ton scale of food purchasing, I have lately re-
eciyrl several appeals 20 abstain from the use
# wheat flour, wheat bread and wheat pastry
altogether during the present shortage
cannot seem to determine whether this means
10 bar all breads wh;ca contain any wheat, 0.
whether It refers TO tho Of white bread
only am dependent on bakers bread for my
family, and 90 not Know Of any bread made
absolutely free from wheat, as even the So
called war breads have some wheat as binder.
II we are asked to abstain from bread alto
getser. wish to carry out my pledge, but if
var bread is allowable / would like to know it."
The pledge now calls for the use of one
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
TESTED RECIPES
Potato and Cornmeal Sally Lumn

Pour one and two-thirds cupsful of
scalded milk over one and half cupsful
of cornmeal and add one tablespoonful
of melted shortening. Beat one egg
lightly and add slowly. Cool and mix in
four teaspoonsful Of baking powder, one
teaspoonful of salt, one tablespoonful of
corn syrup" largely glucose) and two
thlrds OF cupful of creamy, mashed po-
tatoes. Blend thoroughly and bake in n
shallow creased pan in hot oven for
thirty minutes.
Chinese Mutton With Rice
Dice finely one pint Of cooked, cold
mutton. Add one head Of lettuce, torn in
shreds, one tablespoonful of onion juice,
one tablespoonful Of melted shortening,
salt, paprika and celery salt to taste, and
one and a half cupsful of the liquor in
which the mutton was cooked. Bring to
the boiling point, add one large cupful of
green peas and cook slowly until the peas
are tender. Thicker slightly with a lit
tie flour mixed with cold water and serve
with border Of hot. steamed rice.
Prune Bread
Wash one cupful Of prunes, soak over
night, drain, stone and chop. Mix to-
gether two and half cupsful of rye or
barley -four, one tablespoonful of brown
sugar or corn syrup'). one teaspoonful
81 salt and four teaspoonsful of baking
powder. Add gradually one cupful Of
milk to the dry ingredients, beat we'll and
mix III the prunes and one tablespoonful
Of melted shortening. Put into a creased
bread pan, allow it to stand twenty-five
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
This is a black cod
BY JEANETTE Y. NORTON

This time of year, when the shad and
mackerel, the butterfsh and bluefish are DUE
we are apt to scorn the cod that is with US
the year round.
Just because Of this high class competition
cod is cheap, and those who have economy at
heart will use it for luncheon, and especially
Tor breakfast, when salt fish is more appetiz-
Ing than the fresh.
Mrs. Norton's unusual recipes will help you
10 take advantage Of the cheapness of the
cod without turning the summer into "win-
ter Of discomfort" for the family.-A L. P.1
The cod has an almost worldwide reputa-
ton and is known to more chefs and house
wives than any other fish. How it is cooked
in other lands may be Of interest to American
women, who are showing their patriotism and
obedience to the food administration by popu-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
Barley and Rice Flour Griddle Cakes

Barley and Rice Flour Griddle Cakes
13s cupsful barley and Tablespoonful sugar
rice flour, mixed. u cupful milk.
Irresponsible baking tablespoonful butter,
powder. melted.
u teaspoonful salt ys
Mix and sift dry ingredients add milk and
melted butter and mix thoroughly. Drop by
tablespoonful on hot creased griddle. When
the cakes are full of dimpes turn them over
and finish baking.
Barley and Corn Flour Wafhes
cupful corn -four. 2eggs.
q cupful barley -four. tablespoonful melted
4 teaspoonsful baking butter.
powder. % teaspoonful salt.
l cupful milk.
Mix and sift dry ingredients, add milk grad
ually, yolks of the eggs we'll beaten, the melted
butter and finally fold in the stiffy beaten
whites. Bake on a hot creased waffle iron.
Serve with maple syrup or honey or butter.
Rice Flour Pastry
n cupful rice -four. teaspoonsful baking
a cupful rye -four. powder.
* teaspoonful salt 4 cupful fat.
Water.
Cut the fat into the sifted dry ingredients
and add water slowly to form a dough- Roll
out and bake in hot oven.
The pastries made without wheat are rather
difficult to handle, and as result cannot be
rolled out as thin as wheat pastry. Pastry
made of rice flour and little rye -four is very
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23

Barley and Rice Flour Mullins
X cupful barley -four. / tablespoonful sugar.
~ cupful rice flour. ~ cupful milk.
Irresponsible baking Tablespoonful melted
powder. hutter.
y teaspoonful salt.
MIX together and sift the dry ingredients,
add milk and melted butter and bake in hot
creased muffin tins in hot oven for about
twenty minutes.
Raiain Bread
2cupsful tempered oat a cupful raisins
flour. cunful ,n;,k
teaspoonsful baking | tablespoonfu1 SUGAR
powder. teasnoonf,] salt
teaspoonful melted
fat.
Add milk, salt, melted fat and sugar to one
half of the sifted flour. Beat with an egg beat
err until full Of bubbles. Then sift in the re-
naming flour and baking powder. Pour one
half of the mixture into creased tin, sprinkle
the raisins over it and add the rest of the bat
ter. Bake in hot oven about thirty-fve min
utes
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23

Sea bass and mackercl have been Sc
lected for the two fish dinners, with fried
parrish for Thursdays luncheon and
crab meat salad for the ST. day night
supper. Flakcd crab meat--that is all in
readiness for making the salad-can bo
bought at many of the fish markets, and
although it is rather expensive, selling
and little will go a long way when com
bined with lettuce, diced cucumber,
chopped hard boiled egg and good
dressing.
Supplies for the week will include at
the butchers one pound and half of
stewlng mutton at g cents pound, one
pair of sweetbreads at rs cents, four
lambs kidneys at 10 cents each, one slice
of salt pork at cents, and four pounds
OF roasting veal at 81 cents pound. The
can Of chicken is included in the grocery
account.
AIT the fish market, a two-pound sea
bass at 20 cents pound, ono pound and
quarter of panfish at is cents pound,
two-pound msckerel at 22 cents a
pound, and half a pound of crab meat
for 80 cents.
One pound and half of table butter
at 5O cents, half pound of cleo at l6
cents, seven quarts OF bulk milk at 10
cents a quart, two quarter-pint bottles
OF cream at IL cents each and TWENTY
two eggs at 30 cents a dozen will be re-
quired to follow the menus as planned,
and the marketing figures should run at
about the following approximate prices.
Butcher's bill. .................. 1892
Flan Dill. ............. ........ I'LL
Milk and cream. ................ 90
Eggs ,.,................ .e5
Groceries, including fruit and
vegetables ............ s.s7
49,
$1,000
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
minutes in warm place and bake in a
moderate oven for one hour.


SeA0S 0ueASt o1S6Q
Sift together two cupsful of barley
flour, four teaspoonsful Of baking powder
and one teaspoonful of salt. Work in
with the finger tips half cupful of pea
nut butter and add one-quarter of a cup
ful of corn syrup" and one cupful of
milk. Mix well and bake in a moderate
oven for thirty or thirty-fve minutes
This bread should stand for twentv-four
hours before it is cut, and, thinly sliced,
it makes delicious sandwiches.
Strawberry Cocktails
These "appetizers" are excellent TO
precede fish dinner. Select large, per-
feet berries and cut them in halves. saw
ing every particle of juice. For four por-
lions use half box of ripe berries and
ADD the juice and pulp Of one largo
orange, three tablespoonful of honey.
the JUICE OF one lemon and four cable
spoonsful of shaved (not chopped) ice.
Fill into cocktail glasses and Insert in
each sprig of fresh mint.
Burberry Pudding
Sift together one cupful each of rice
flour and cornmeal, half teaspoonful of
salt, three teaspoonsful of baking pcw-
der and two tablespoonsful of sugar.
Beat one egg with scant cupful of milk
and gradually beat the liquid into the
dry ingredients. Then add two table
spoonsful of melted shortening, one ard
half cupsful of blueberries (dusted
with rice four) and one tablespoonful of
corn syrup" Bake in a CREASED pan.
using moderately hot oven, for about
thirty minutes.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
Mussels q la Mariniere

Saute lightly in two tablespoonful of oil or
butter one medium-sized onion and two shalots,
minced fine Add five dozens of mussels, we'll
cleaned; leave for few minutes, and when
they open empty them, with their liquor, in
the sauce. Let them cook for ten minutes.
Add pinch Of pepper, a tablespoonful of
chopped parsley. Garnish with quarters of
lemons and serve.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
Mussels- Served in France

bring joy and variety to your table. Perhaps
the ways they are not cooked accounts for
their lack of popularity in this country
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23

Saturday
BREAKFAST
Strawberries with Corn Flakes
nevilled kidneys
Planned Potato Cakes Waterersss
Coffee
LUNCHEON
Fish and Cucumber Salad
Biscuita from Rolled Dat Flour
pineapple Marmalade
DINNER
Jellied BouilIon
sBaked Beans Tomato Sauee
Spinach with Egg Raheatea Biscuits
Frozen Custard
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-06-23
Pilau Of Mussels

After having cleaned and washed two pints
OF mussels, put them in shallow pan under a
big fire. This will open them. Take them out
from the shells, reserve dozen in their half
Shells Saute in three tablespoonful of olive
oil until light brown a medium size onion,
chopped fine; add the opened mussels with
their juice, also one-third of cupful Of water,
half a teaspoonful Of powdered saffron,
Glove, pinch of pepper, little salt. Leave
on moderate fire until it reaches boiling
point, then add cupful Of rice that you have
previously washed in several waters and dried
we'll. Cover and let cook slowly; if necessary
add little water from time to time DO not
stir. Serve hot, garnished with the musses
in their half shells
The Ward County independent. [volume] (Minot, Ward County, N.D.) 1902-1965, 1918-05-09
NOTICE OF MORTGAGE PORE
CLOSURE SALE

Default having Dee.i made n tr terms
of the mort gage described below by the
failure of the mortgagor to pay certain
installmentS secured thereby when due,
and such defaults still existing, and
the mo, tgagee electing to all sums Sc
cured by said mortgage are now deciar-
ed cue and payable. and the mortgage
having been compelled to pay overdue in
teres, on a prior mortgage upnn said
premises and overdue taxes on said
premises t. protect it's int srests under
the mortgage described below such sums
are included herein.
Notice is hereby given that that GER
tain mortgage executed ard delivered
by George C. Couch, a single man as
mortgagor t. e. j. Lander & Co., a COR
poration as MORTGAGE, dated december
10Th, 1912, and filed for record IN the Of
fee Of the Register of Deeds in and for
Ward County, North Dakota on De
cember 3Cth, 1912, and there recorded in
Book 119 Of mortgages at page 2l2
Will be foreclosed by a sale of the
premises in such mortgage and herein
after described at the front door of the
court house in the City of Minot, County
of Ward and State Of North Dakota,
on the 18th day Of June 1918, at the
hour of two o'clock in the afternoon Of
that day to satisfy the amount due on
such mortgage on the day Of SALE The
premises described in such mortgage and
which will be sold to satisfy the same
are located in Ward County. North Da-
kota and described as follows. to-wit
The Ward County independent. [volume] (Minot, Ward County, N.D.) 1902-1965, 1918-05-09
PAnrrE1sH1P cEHr1r1cArE

THIS Is TO CERTIFY that the under
c ssnsS q s. snd state 9f 81 aoy Nert
of Minot, County. Of Ward and State
Of North Dakota. have associated them
selves together as f9r
this State, under the firm name Of Fro.
saker Brothers, and that their principal
place Of business Is at the City Of Minot,
North Dakota, and that this partnership
certificate is made in accordance with
North Dakota. for. 1913.
toned o. G. Frosaker and X. Frosaker,
co-partners, doing bus as Frosaker
Brothers. have hereunto set their hands
this 22nd day Of March; A Abs 2; 1919 .s;,
K. FROSAKER.
State Of North Dakota, County of
" On m this 22nd day of March, A. D.
1915 before me Notary Public, within
and for said County and State, person
ally appeared K. Frosaker. of Minot,
North Dakota, know to me to be the
cuted the foregoing instrument and ac-
knowledged to me that he executed the
s'''''' HALvoR L. HALvORsoN,
Notary Public Ward County,
North Dakota.
Ny commission expires November 49,
State of North Dakota, County of
Burke, IS.
On this 25th day Of March, A. D.
1918 before me. Notary Public, with
in and for Burke County. personally APP
peared O. G. F'rosaker, Of Bowbells.
North Dakota, known to me to be the
person named in and who executed the
foregoing instrument and acknowledged
to me that he executed the same.
GEO. HANSEN,
Notary Public. Burke County,
North Dakota.
MY commission expires March %,
1924 5-2-t4
The Ward County independent. [volume] (Minot, Ward County, N.D.) 1902-1965, 1918-05-09
CITATION FOR HEARING PETITION
FOR ORDER DIRECTING GUAR
DIAN TO CONVEY LAND

State of North Dakota, County or
Ward, SIS.
In County Court, before Hon. VIM.
Murray, Judge
In the Matter Of the guardianship Of
Kaare Olson, \ minor.
WILLIAM w. QUAMBECK. Petitioner
VS..
All Persons Interested in the above en-
titled matter, Respondents.
C1TAT1oN FOR HEARING PETITION
FOR ORDER DIRECTING GUAR
DIAN TO CONVEY LAND.
The State of North Dakota to the
above named Respondents:
You and each of you are hereby mott
fed that William w. Quambeck. the
Petitioner herein, has filed in this Court.
his petition, praying that an order be
made directing c. E. Christensen. Guar,
dian Of the said minor, to execute and
deliver to the said Petitioner as pur-
chaser, a conveyance of the Southwest
Quarter (SW3) of Section Eighteen (1S)
Township One Hundred Sixty One 161)
North Of Range Eighty Eight (SS) West,
in fullfillment Of the terms and condi--
tions of the contract for sale OF land
made and entered into by and between
Johan A. Olson, deceased. father OF the
said Kaare Olson, a minor. dated the
3rd day of April, A. D. 1914 and re.
corded in the office of the Register Of
Deeds within and for said Ward County,
on the 31st day of October A: D: 1914
at 800 o'clock A. NJ in book ~ OF Mis-
cellaneous records on page Eighty Eight