davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03

dessert. For the sweetened soup Cor the farina
which we serve in soup plates and sprinkle with
cirnamon and sugar. is rich enough. So that
we prefer cheese and fruit, rather than pud-
ding or pastry at the end of the meal.
Here is Danish dessert which just now
ought to be much in favor wherever the eating
Of rice is advocated. We call it ris pom04e
Rice is boiled, then mixed with gelatine
which has been dissolved. 1t is allowed to get
cold, then whipped up with cream, chopped
almonds, sugar and vanilla. 1t is put into
form and set on ice. / serve it sometimes with
pears which have been boiled with sugar and
ginger Gas much sugar as there are pcars> .
This, too, is cold.
Apricots trifi is very easy to make. Dried
apricots are boiled tender and poured on top of
macaroons on the bottom Of the DISH Then
thick, cold vanilla custard is poured over it ALL
with 4 little whipped cream on top, and is put
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03
TESTED RECIPES
QUICK POTATO BISCUITS

"A E TX together half a cupful each OF
lV flour and potato -four and add half
teaspoonful of salt and. one gener-
J GUS teaspoonful of baking powder Have
ready two large, hot boiled potatoes. Peel
/ them, put through potato press and add one
1cupful Of milk and one lightly beaten egg. Stir
! this into the dry ingredients, adding more
sfted wheat flour, if necessary, to form soft
dough. Turn out handling as little as pos
slbe; roll out, cut in small rounds, brush over
: the tops with milk and bake in quick oven.
POTATO AND EGG HASH
Chop coarscly three large boiled potatoes.
Sprinkle with salt and paprika and add two
chopped hard-boiled eggs, one tablespoonful of
melted bacon or pork fat, one tablespoonful of
( chopped parsley, half OF a minced white onion
: and two slices of chopped cooked beet. Moist
EN- with two tablespoonful of cream, of
I milk taken from the top of the bottle
Mix we'll and turn into not frying pan, con-
tanning two additional tablespoonful of melt
4 led shortening. Stir the hash quickly until
thoroughly heated, then pat into an oval mound
! and allow it to brown OH the under side. Serve
: inverted on a hot platter with the brown crust
uppermost. This will be found an excellent
! meat substitute with a delicious flavor
/. MINT JELLY
: Cut one pound of cooking apples into pieces
| add enough water to prevent burning and cool
1 until tender. Drain for apple jelly There
should be scant pint Of the fruit juice. Re
turn to the fire and cook for ten minutes; Their
add half cupful of fresh mint leaves ant
xcool for two three minutes longer. Ado
heated sugar to equal the amount you have
Of fruit juice and the juice of half lemon
Cook until ready to jell. color with few drop
yot green coioi1ng matter (vegetable) ant
strain into two jelly glasses. This jelly ha
Ia delicate mint flavor that is very pleasing
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03

tho beef is Drowned in saucepan this marin
ade is again poured over it, and it is roasted
for three hours. a sauce is made from this
gravy in the pan, and the dish is finished as
it can be only in Scandinavian households, by
being strung through with small pieces of ia.
smoked blubber!
Calls liver we soak in milk for twelve
hours, then cut it into thin Slices dip it in
flour, and fry in brown butter. The sauce I
serve with this is favored with chopped onions
and tiny bits Of boiled ham, With boiled pork
/ always serve cream horseradish sauce.
With outlets we like hot potato salad. This
we make by slicing Boiled potatoes and heating
then in sauce made Of bou]lon, few drops
Of vinegar, chopped onions and lump Of
butter.
With roast pork we eat red cabbage, which is
cooked over slow fire and stirred until it is
quite soft. Then a lump of butter is added,
vinegar, sugar and a cup of red currant jelly,
or hot apple sauce.
You will notice that speak often of onions.
We like the flavor, and we know that they are
very wholesome. We use them whenever
we can.
SOME "SIMPLE" DANISH DESSERTS
A sweet tooth is common tho world over
And the people of northern countries are as
fond Of dessert as the people of France. But
our desserts are simple.
At my house, when we serve soup, Or one Of
it's substitutes, for dinner, we do not serve
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03
if a stronger flavor is desired, add little
mint cordial in place of the lemon juice.
POTATO PLUM PUDDING

i
mint cordial in place of the lemon juice.
POTATO PLUM PUDDING
This recipe gives rich, moist pudding at !
small expense; Sift together one pint of whole
wheat flour, half a teaspoonful each of salt
and baking soda and one heaping teaspoonful
of mixed ground spices. Add half cupful
each of finely chopped beef suet, dark molasses,
sour milk and creamy mashed potatoes, and
one cupful of mixed seeded raisns, shredded
citron and currants. Mix well, turn into a
creased mold and steam two and half hours.
POTATO DUMPLINGS
These are especially good to serve with a
frlcassee or a stew Of any kind. Scrub the de-
sired number of potatoes and bake until ten
der AS soon ~ they are cooked, break open,
scoop out the snsides and press through a!
ricer, setting side until cold. To one heapng
cupful of tho potato allow scant half tea
spoonful of salt, tiny pinch of grated nut
meg, one tablespoonful of fried bread crumbs,
one large cupful Of potato -four sifted with
one teaspoonful of baking powder one tea
spoonful of finely minced beef suet Chopped
as fine as DUST, and well beaten egg.
When of the consistency of soft dough mould
with Toured hands into tiny dumplings and
cook in the chicken gravy for fifteen minutes.
POTATO CHOCOLATE CAKE
Cream together one third of a cupful of
shortening -uli cuprui sugar. Add the
yolks OF two eggs beaten viii, another half cup
full Of sugar, half a cupful of hot. creamy
mashed potato, one ounce of unsweetcned
chocolate, melted over hot water, one-quarter
of cupful of sweet milk half teaspoonful
each of grated nutmeg and ground cnnars -
one teaspoonfu of vanilla extract and ont.
large cupful Of flour sifted with one and
three--quarters teaspoonsful of baking powder
and, lastly, the stfiy whipped whites of two
eggs. Beat the batter hard, add half cupfui
Of chopped nut meats lightly busted with nour
and bake ia a CREASED loaf tin in moderate
oven.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03

But in Denmark we have always eaten n
great deal Of fish, We have great many
kinds, but not more, I believe, than YOU
in America; although think we make much
more use of herring than you do Here arc
three herring dishes which are frequently upon
my table:
HERRING SERVED WITH MAYONNAISE
From smoked herring we take out the bones,
and msnce 1t up with hard-boiled eggs. This
wc servc--as we do SO many Of our salads
with mayonnaise. But it is very good without.
Picked herring we keep in milk for twenty
four hours (skimmed milk. Then we take the
bones out, mincc it with the whites and yolks
Of two eggs, or boiled beets, and add the
mayonnaisc.
Russian herring salad is great favoritc
After the bones are taken out it is chopped UP
with cold boiled potatoes, apples and onions,
together. and then left standing in what we
call sour mayonnaise for twelve hours before
serving.
The use OF mayonnaise may seem extrava-
gant--unless you remember that its food value
is high, that its appeal to the appetite is great,
and that with any salad where it is used little
is needed besides bread and butter for sub
stantial meal
>MACARONI SALAD
Macaroni salad is one which have at least
every week. The macaroni is cooked until it is
very tender. When it is cold it is cut into half
inch pieces. Then it is mixed with sauce of
whipped cream, ground horseradish, a little
lemon juice and, what is peculiar to US in
Scandinavia, dash of sugar.
We use sugar in smaller quantities than YOU
do in our desserts and fruit sauces. But we
like a little of it with many vegetables
sprinkled upon roasted small potatoes, for in
stance. We even add it to our soups.
Vegetables from the soup of one day are
chopped up and allowed to stand in mayon-
naise overnight as the salad of the next day.
We use much more cold meat than you do, and
l am told that you are often surprised to sea
upon our tables cold fried outlets. or cold fried
fish. We can serve these fried things cold be-
cause we have never allowed them to be greasy
They are always placed upon paper to absorb
the extra grease before being served. Very
often we use a hot gravy with them.
With cream cheese, into which has been
stirred little thick cream-either sour or
swect-We serve chopped leeks or onions. We
often use this for sandwich filling.
THE SUBSTANTIAL HOT DISH
These are some of the cold dishes which wa
use at luncheon. But there must always IL
one hot dish: macaroni cooked in tometo sauce; ;
ham pie, which is made by chopping the boiled
ham and cold potatoes together, or it may be
11ecaroni and boiled ham, with white sauce
favored with onion, the top sprinklcd with
bread crumbs and put into the oven. Or, we
serve bot boiled ham with Madeira sauce, which
we make out of any meat gravy by adding a
wineglass of Madeira and pinch of mustard.
We thickcn it with rice or sage flour, more
popular in Denmark than white flour or corn
starch
And blood pudding, which my American
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03

THRIFT than Tor their pastry aad
sauces. The only superior we ever admitted
was the French cook. But the French cooks
often came to US for the secret Of some of
our dishes.
remember that it was u French cook who
felt he had learned what that secret was. He
had been watching my own cook, Danish
woman, while she prepared dinner.
,"Ah," he said to me, ~ understand it all now.
Your food has the taste of no other food in the
world because you whip it, and stir it, and
knead it--likc regular devils"
1u realizing this he certainly was close to tho
e.>rct And at the outset, want to empha-
size the fact that stirring, whipping and knead-
ing not only gives a favor which nothing else
ran give, but it is the method Of thrift. Let
me Illustrate:
VEGETABLES WITH HOT BEATEN
BUTTER
We serve a favorite dish of boiled vegetables
land presently shall show you that they
like no other boiled vegetables in the world)
with hot butter. This would look extravagant
upon any table but the Danish. 1t is not
extravagant, for the amount served upon the
table is just twice the amount of butter used.
We take, for instance, half cup Of butter
We add to that some of the boiling water in
which the vegetables have been cooked. And
we beat it! 1t is beaten until it becomes a cup
full of molten gold, of consistency to be heaped
up on the platter at one side Of the vegetables.
1t adds to their nourshment the necessary fat,
and the even as necessary taste.
The day we serve vegetables in this way We
need serve very little meat--thin slices Of cold
ham or cold tongue.
DANISH WAY OF PREPARING VEGE-
TABLES
To speak of the vegetables: They are boiled
together, for that saves fuel. In my kitcheo I
cook with gas. But each one of such vegetables
as artichokes, carrots leeks, potatoes. is soaked
hours.
This adds not only to their freshness and to
their flavor when cooked, but it allows them TO
retain their color 1t makes the platter beau
tiful.
And we believe that to please the eye helps
the appetite. We do not often smother our
foods in gravies or sauces. We like to see it,
and then add the sauce ourselves.
We like to see our vegetables firm as when
they grew in the garden. To that end for ex-
ample, VIC always put into the salt water in
which soak cauhower a little vinegar.
After it has thus stood for several hours it
remains firm and compact when it is boiled
Yet ii is tender.
Housewives the world over are being ad-
yised to make much use of fish, since it is
plentiful and has not yet become expensive.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03

on ice. A wine glass of Madeira poured over
the macaroons gives an unusual favor.
Another dessert made of rice is sort OF
rice cake served with fruit. The yolks of two
eggs are added to cold cooked rice, then sugar,
minced almonds and ground lemon peel, and the
whites Of the eggs whipped stiff. layer Of
p.ums. apricots, peaches or stewed apples is
put into the bottom Of baking dish, and tka
rice mixture poured over it. 1t is baked for
an hour.
WHERE FOOD IS TAKEN SERIOUSLY
AT English woman who wrote book on
Danish life has been little hard upon
"'rhe inner man." she writes, "is looked after
with an amount of care which, if devoted to
other matters would call forth admiration.
GOOD Is discussed with surprising thor
cu:hncss by both men and women; the framing
OF menu IS considered with the greatest
e.rnes,ness; and not only does successful
mcs! form favorite subject Of conversation
Tor the next day or two, but the recollection of
rel asst after his own heart fingers long in
the memory Of true Copenhagener.
1T Is amusing, if not edifying to hear both
men and women in train, tram car or in
The street, exchanging culinary condolences, the
words 'og sua iii; VI (and then we had) form
'!!g the skeleton of a conversation, the sub
:t1ncc of which is a string of highly paa-
t>.'le dishes"
WASTE NOT; WANT NOT"
Ir IS quite true that we are very much in
terestcd in our food. We always have been.
And that is why, perhaps, we have been able
to adapt ourselves to the war-stra;n upon the
si:chen. We have never wasted. We do not
n"'s suddenly have to learn how to save
In my own home I always plan the meals a
wei; in advance. And the preparations are as
'nuct as possible made the day before, so that
can make use of leftovers in my scheme Of
!'nches and dinners. Moreover, we do not
stirk the actual physical labor Of preparation.
VIC know that any sauce or batter, or even pud-
DING, is much more palatablc and digestible if
II IS stirred or beaten for a long time. We
Erow that eor vegetables and meats to be we'll
prepared before they are cooked, and to be
cooked with care so that their juices-ther
very cssencc-is retained, is worth all the
trouble that it takes.
No Danish housewife thinks of leaving the
important choice of what is to be eaten to the
COOK. Yet, on the other hand, there is real
democracy in the Danish kitchen, which I do
not Know to exist anywhere else. I call nv
cook "Frocken" ("MissD B. She is as
likely as / am to know several languages. and
to nave benefited by our splendid Danish
schools and the spirit of self-respect which ara
two primo essentials of democracy and hapry
households.
Editors Note: This description Of her o,on
Kitchen Written By Danish 4co,non shows ho,v
possible 1t Is to enjoy all sorts of culinary lur-
uries and get be thrifty. In these qcar times
such dishes ere mentioned here arc of course
beyond reach, but achen supplies are nor
NAL there is no reason to hdce the menu 1ueogre
because 1t Is economical
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03

of pound of sausage meat and a fowl are al /
lowed for the meat supply. The mutton furn-
ishes two dinners and breakfast, with a :
nutritious soup for the meatless day. The re- ;
mainder of Sundays fowl can be utilized for J
the evening dinner on the following Monday. !
Meat used in this way is not an expensive |
purchase, every bit is employed to the best
advantage and not particle wasted. Remem-
Der that mutton, pork and chicken fat are all
valuable for shortening. They should be care
fully saved.
Purchases for the week will include four
pounds and a half of mutton (forequarter), at
80 cents a pound, one-quarter of a pound of
salt pork at cents, three-quarters of pound
of sausage meat at "a cents and a four-pound
fowl at 80 cents a pound
At the fish market two pounds Of cod steaks
at 20 cents pound, one pound and half of
frozen whiting at IL cents pound, and twen-
ty-five oysters (unopened) at cents each.
Two pounds Of table butter at SO cents a
pound half pound Of cleo or nut butter at 16
cents, two dozen Of the best cold storage eggs
at so cents dozen, seven quarts Of milk
Goose to carry honey at IL cents n quart and
three-quarter pints of cream at IL cents bot
tie will be required to follow the menus as
planned. Prices for the marketing should run
approximately as follows:
Butchers Dill ......'.... .'........... 300
MIX ana cream .............-. Lilo
Butter and oleo Observation-Disclosures. 1.16l
Legs .....'.'...' ...''...'...' l'oV
Groceries, including fruit and vegetables SIT
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03

IA K TX together half a cupful each o
WI flour and potato -four and add hal
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03
BY VIRGINIA CARTER LEE
Using potatoes generously and saving
on the wheat supply is really making

IL Using potatoes generously and saving
/: 4 on the wheat supply is really making
: a double play" in baseball parlance.
sWitb the bumper potato crop raised by the
farmers last fall, these vegetables are mex
apensive and PLENTIFUL while every spoonful of
lthe precious wheat supply must be conserved
sby every American housewife to spare the
:grain needed for transportation abroad.
: Fortunately, if one knows how to use pota-
stoes, this need not be much of privation. 1t
us said that they can be prepared in over $50
ways, so their frequent appearance in the
(daily menus need not become monotonous.
In the menus for the present week some of
Sthe best of these methods of preparation are
sgiven and the recipes will be found so divers-
sfed that, even when potatoes served two
sor three times daily, the family will not tire
!of them.
White potatoes, selling at from to 5
(cents a pound (city market prices) can be used
1with clear conscience even in these days OF
economy. Also, you will find it not at all diff
!cult to help conserve the wheat supply by in
ldulgng in a mealy baked potato broken open
1.-THE minute it is sufficiently cooked, and eaten
with bit of nut butter, salt and a liberal
1sprinlling of paprika.
In some of the recipes for potato dishes you
;w notice that reference is made to potato
:Aour. This can be purchased at almost any
sgroccry 1t gives drier, lighter product than
when wheat flour is used alone, but where it
lis combined with cooked potatoes the result is
avery satisfactory.
! y roast forequarter OF mutton, bit of salt
;pork (onc-ouarter of y pound), three quarters
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03
Tuesday (Meatless Day.

BREAKFAST
Cooked Cereal with SKINNED Milk
Poured Over Baked Apples
Potato and Egg Hash
Toast Coffee
LUNCHEON
Surprise Potatoes
(using up leftover cody
Canned String Beans
Caramel Custard
DINNER
Cream of Corn Soup
Hominy Croquettes Cheese Sauce
Escalloped Tomatoes
Carrot and Peanut Salad
leftover vegetabic)
Baked Lemon Dumpiings
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03
Thursday

Thursday
BREAKFAST
Sliced Oranges and Bananas
Fried Whiting
Potato and Cereal Gems Coffee
LUNCHEON
Tomato Rarebit in the Chatting Dish
Rye Bread Toast
Compete of Fruit
DINNER
Potato and Celery ChOwdcr
Cold Sliced Mutton Italian Macaroni
Winter Squash Spinach Salad
Potato Plum Pudding
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03
Friday (Fish Day.

BREAKFAST
Halved Grapefruit
Curried Eggs with Rice
Bran Gems Coffee
LUNCHEON
Potato and Beet Salad
Brown Bread Sandwiches Cocoa
Cup Cakes Maple Sauce
DINNER
Clear Tomato Bouillon
BrOilcd Oysters Lyonnaise Potatoes
Cold SIaw Salad
Rcsteamed Plum Pudding Hard Sauce
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03
Saturday (Porkless Day.

BREAKFAST
Cinnamon Preserved Apples
Cnco0ked Cereal
1lince of Mutton in Potato Cases
(using up last of mutt0n)
Coffee
LUNCHEON
Baked Beans with Tomatoes
Sweet Pickle
Boston Brown Bread
Sliced Oranges with Cocoaaut
DINNER
Mutton Broth with Barley
fron mutton bones)
Cheese Fondu Saratoga Potatoes
Vegetable Salad Deep Apple Pic
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03

friends always eat first and ask about after
ward, and are then sometimes shocked by it.,
ingredients. 1t is made out of pigs blood,
harley greats kidney suet, fine-cut raisins,
ground cinnamon and cloves, and sugar. We
stssr this, then cut in thin Slices which we fry
II butter and serve very hot, with hot apple
sauce.
FAVORITE DANISH SOUPS
For dinner we have. I believe, greater va
riety of soups than any other people. / do not
know if they would all appeal to you. But, to
use one Of your phrases, they Cheap and
filing"
Potato soup tastes much like your bean soup,
because we cook salt pork in it.
To our strained vegetable soup we add as
paragus tips.
But what we like best are our fruit soups
which we make from any kind of juice of fresh,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03
BY WILHELMlNE BERG

Or almost three years we Danish
women have been face to face
with the problems which Amer
lean housewives are just now
being called upon to solve. Be-
fore the war our Danish kitch-
ems were famous less for their
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-03

Wednesday (Wheatless Day.
BREAKFAST
Cooked Cereal with Shredded Figs
Ruckwheat Cakes
Honey and Brown Sugar Syrup
Coffee
LUNCHEON
Fried Peanut Scrapplc with Tomato
Sauce
Celery Escallopcd Potatoes
Cocoa Junkct
DINNER
Roast Fore Quarter of Mutton
Mint Jelly Drowned Sweet Potatoes
Spinach
Fruit Salad Scotch Dat Cake
The Catholic bulletin. [volume] (St. Paul, Minn.) 1911-1995, 1918-06-29
FAMOUS IRISH UKRAINIANS.

George Raffalovich, an Ukrainian
and an authority on the history of his
country, tells the readers of the New
York Sun that the names of O'Brien
and O'Rourke are still preserved there.
Speaking of the free institutions OF
the Ukraine before the Car sub
iugated the country, he says:
Many people would leave the sur
rounding countries and go to settle in
Ukraine. Such names preserved in the
Ukraine as O'Brien and O'Rourke tend
to prove that people came from much
farther to settle in the happy land
The Ukraine is the southwestern
portion of Russia The founder of the
O'Rourke family which Mr. Raffalo-
vich informs us still exists, was Count
O'Rourke, born in Leitrim. He be-
came an officer in the English army
but had to give up his commission on
account of his religion. He then
went to France where he served un-
der Louis XIV. He got an introduc-
ton to Stanislaus, King of Poland,
and resigned his commission in the
French army to serve under Stanis-
laus. Becoming impatient at the de-
lay he went to Russia where he be-
came major in the Cars regiment
of body guard. Russia and Prussia
soon afterwards went to war and
O'Rourke distinguished himself at the
siege of Berlin. At the end of the
war Frederick the Great expressed a
desire to meet O'Rourke to whom he
presented a diamond-studded sword
He died in Russia about 1882.
The O'Briens have been prominent
in Russia since the early part of the
eighteenth century.
Another famous lrishman, George
Browne, went to Russia in 1920 and
was given a commission in the army
He distinguished himself in the cam
paigns against Poland, France and
Prussia, and was created Field Mar.
shall before he was thirty years OF
age. He died in 1872, and his de-