davidaulloa/AmericanStories huggingface dataset:
The sun. [volume] (New York [N.Y.]) 1916-1920, 1918-11-15
ENORMOUS EXPORT
TRAFFIC REVEALED
Lifting of Censor Ban Shows
Stupendous Activity at
Atlantic Ports.
NEW YORK GREAT CENTRE
Shipments for Allied and U. s.
Governments Reach Prac-
tically Unheard OF Size.
specia, De,pateA to Tnr srx.

WASHINGTON, Nov. 14-With the lift
ing Of oil censorship restrictions the
enormous freight movement or munitions
and supplies TO Europe. with the tremen-
dous activity at Atlantic ports that were
practically unheard of before the war,
were disclosed for the first time to-day
by the Railroad Administration In
summary Of export traffic.
The figures show an average daily de-
livery of 1,025 railroad cars loaded with
export material at New York during
October. The Increase over any previous
month and over October of any previous
year is marked. The report by tho ex-
port control committee shows that arri-
walls OF carload export freight Mt north
Atlantic ports. including bulk grain and
coal, totalled $3.50 cars for the month
But i2,e55 cars were delivered to ships,
resulting in an increase in cars on hand.
The same situation prevails at South
Atlantic and Gulf ports
United States Government shipments
have been enormous More than 1000
cars were under load at New York at one
period last week.
FoodstuHs Reach Big Size,
The provision programme-the trans
port Of foodstuffs--calls for the move
ment Of IA, 900 tons for the French Gov
ernment through New York, the move
ment through New York OF 10000 tons
for the Italian Government, and 1000
,ars for the French Government through
Boston for November.
Baltimore reports lack OF ocean ton
mage for the account OF the British and
italian Governments. Six vessels have
been allocated there for France for tho
month.
Newport News has sixty cars of -four
and 1872 cars of billets for the French
Government. British and Italian tom
mage Is moving through Savannah and
brunswick, Ga.
Phosphate rock for Sweden is being
shipped through Fernandina, Fla. Ac-
tivity at Jacksonville Is limited, with
British tonnage for cotton and munitions
shipments assigned. Pensacola Is sub
normal and Mobile is handling little mu-
nltions. Gulfpprt is moving great guam
titles OF lumber.
New-York tribune., 1918-06-30
. =! * &1 4 -.

warmer, the effort will probably end in failure.
Or, If the liquid ingredients come from the ice
box, and one tries to combine them in a warmer
bowl, this, likewise, will be unlikely to produce
satisfactory result
Ingredients and utensils may both be cold or
both OF room temperature and the housewife
will be able to secure equally good results in
mixing a mayonnaise. But everything must
be of uniform temperature. This is the first
requisite. If oil has stood so long in the re-
frigerator that it has CONCEALED, it must be
warmed by being set for few minutes in a
bowl of water. Otherwise it will not emulsify.
My method Of mixing mayonnaise is as fol-
lows: To the yolks of three eggs add one level
teaspoonful Of salt, one-fourth teaspoonful of
mustard, and dash Of cayenne. Keep up q
brisk beating Of the yolks, gradually pouring
in two tablespoonful Of vinegar or lemon
juice. When thoroughly mixed, add one pint
of oil, slowly but steadily, stirring constantly.
II is not necessary to add the oil drop by drop.
1t may be poured in in thin, steady stream.
At the very end, when the mixture appears
to be ready for use, add one tablespoonful OF
boiling water. This will thin the dressing, but
after 1t cools and has stood for time, It will
thicken up again. The water at the boiling
point sets tho egg and prevents tho separation
New-York tribune., 1918-06-30
TESTED RECIPES
Veal Salad in Halved Tomatoes

Cut the last Of the cold veal in small
dice and chill thoroughly. Remove the
centres from three large tomatoes, peel,
sprinkle with salt and invert on the ice
to chill. When ready to make the salad,
add to half cupful Of the veal one
chopped hard boiled egg, half cupful
of finely shredded lettuce, six chopped
and peeled radishes, few drops of
bnion juice and the chopped tomato
pulp. Moisten with boiled dressing,
fill into the tomatoes, set each in let
tuce cup, mask the tomato with a spoon
full of the dressing and garnish with
capers.
Frozen Rice Pudding
Prepare rich boiled custard over hot
water from one pint of milk, half tea
spoonful of salt, two we'll beaten eggs
and two tablespoonsful of sugar. When
we'll thickened, add a small cupful of
cold cooked rice. Remove from the fire.
cool, fold in half a pint Of chilled double
cream and cupful of preserved peaches,
cut in shreds. Flavor with teaspoonful
of vanilla extract and freeze slowly as
for ordinary ice cream. This dessert
can be prepared early in the day and re-
packed in watertight mould in ice and
rock salt.
Frozen Clam Sherbet
This can be made from the canned or
bottled clam juice, and it is very ap-
petizing and refreshing on hot day.
Blend together two cupsful of milk and
three-quarters of cupful Of clam juice.
Season with little paprika and freeze
slowly in small freezer. Serve in small
crystal cups, with a tablespoonful of un-
sweetened whipped cream on each por-
ton.
New-York tribune., 1918-06-30
By FLORA LEWIS MARBLE

RIED potato win keep for thousand
years unless moisture reaches it. No
decomposition can take place while it
remains dry. Potatoes were dehydrated in
Canada for the Boer war. When the war end
Cd large quantity of dried potato was left on
the manufacturers hands This was sealed
I'D in parafined barrels There it remained
for eighteen years During the present war
Il was unpacked, found to be as good as the
day 1t was dehydrated, and shipped to meet
the present needs
It is said that the dchydrated potatoes on
the market dissolve into paste when water
is added This is not always desirable quail
fty. You can make dried potato at home
which Will not dissolve, but works up into good
creamed potato or hash
To Dchydrats Potato That VIII Cream
Wash the tubers thoroughly. Leave the
skins on Boil. or better yet, steam until ten
der. Plunge into cold water. Remove skins
and all black spots Run through the meat
chopper, or mash smoothly. Place on Granger
dryer or on trays of dehydrator, in thin
layer. Turn now and then, to insure even
drying. Dry until crisp. This takes from
three to five hours. When the product is fin
ished it should break into small, hard pieces.
It is true that theoretically it takes at
least as long to put the water back into a
dried vegetable as it did to remove it. Prac-
ticaIly, however, this is not SO in the case Of
pre-cooked foods. They do not need to soak
New-York tribune., 1918-06-30

should not be sticky or gummy. Flour from
the unbrowned potato should be a rich cream
color; that from Drowned potato should look
somewhat like fine cornmeal.
Try these recipes to save wheat:
Sour Milk or Buttermilk Bread
2 cupsful sour milk or IL cupsful barley
buttermilk. -four
rounding teaspoon 81 crnf,,, .orrroe,l
full soda. Sup. wi
" teaspoonful salt. cup1ui potato
/ tablespoonful brown hour.
sugar. II cupful rals1ns.
Baking Powder Biscuit
Prepare in the usual way with butter, or q
butter substitute, or use sweet cream. Mix
one part potato -four, one quart cornmeal, one
part rice flour. Stir in the baking powder,
one teaspoonful to cupful of -four mixture.
Mould into biscuit. Bake more slowly than
with wheat -four; half an hour is about right.
These will be found light and palatable.
Griddlc Cakes
The batter should be made so it will drop
off the spoon smoothly, just as it does for
flannel cakes. Use sweet milk and baking
powder; add one egg if desired. Thicken with
potato -four, cornmeal and rice -four in equal
parts.
If you try these griddle cakes once your
family will get the habit. It's good one, for
it saves wheat
Potato Croquettes
Soak four tablespoonsful Of potato -four in
two cupsful of milk. When it is thick enough
to work we'll form into oval moulds. An egg
may be mixed into the potato or the croquette
may be rolled in egg and cracker crumbs and
salt and pepper, and fry in the skillet or in
deep fat until golden brown.
One tablespoonful of potato -four will make
croquette.
New-York tribune., 1918-06-30

paprika. Blend thoroughly, using fork, and
add, few drops at time, two tablespoonsful
of vinegar. Keep stirring until the dressing
acquires creamy consistency.
Horseradish Dressing
Beat one cupful of chilled double cream until
it holds its shape, then add, little at time,
one tablespoonful Of freshly grated horserad-
ish. Beat again, season to taste with salt and
white pepper and gradually beat in two table
spoonsful of lemon juice. This Is delicious
with mixed vegetable salad.
Sweet Cream Dressing
One part best French mustard, three parts
best olive oil, and three parts thick cream Stir
for minute until we'll mixed, season verv
highly with pepper, salt and paprika. This
dressing is delicious on cold fish, chicken salad
fruit salad, or, in fact as a general substitute
for mayonnaise and viii keep indefinitely on
ice.
Fruit Salad Dressing
! orange Y cupful sugar
M lemon egg yolks
tablespoonful butter " pint cream
Put the orange and lemon Juice together
with the butter or margarine in the top Of a
double boiler and melt over hot water. Add
sugar and beaten egg yolks. Cook until thick.
stirring constantly. Whip cream and fold into
the mixture.
Delicious fruit salads are so often spoilsd
by being served with sour dressing, which il
appropriate for vegetable and meat salads
only. II one wishes to keep the dainty. swaet
flavor Of the fruit in prominence it is vsrv
desirable to have special dressing for fru;t
salads. This recipe meets the demand hetta,.
than any other dressing we know of. II will,
make three cupsful Of dressing. N@s
New-York tribune., 1918-06-30
lour: How to Make 1t and How to Use It

not so good for creamed potato or hash. 1t
does, however, make excellent potato flour.
Potato Flour
My own experience is that it is easier to
make mashed potato from homemade -four
because it soaks up in q few minutes and re-
quires little beating to make it smooth.
Before the war potato -four was imported
from Germany. Now it is being manufactured
in the United States and Canada. It is good
in croquettes and fish balls; it is a great
addition to- all meat and vegetable soups and
is extensively used in sausage. 1t is also used
for the Passover Bread by the Jews. 1t makes
good mashed potato in q few minutes and is
fine to take camping.
But there are products on the market called
potato flour which are not potato flour. Most
New-York tribune., 1918-06-30

satisfactorily, whip the white of the egg to a
stiff froth and add this to the mayonnaise,
beating it in, not cutting and folding.
Mayonnaise can be made to Ego further" if
united, in equal measure, with thick white
sauce. This combination will not break.
Mayonnaise that has broken may be made to
emulsify again if tablespoonful of white
sauce be added to it,
Lemon juice gives lighter colored mayon-
naise than cider vinegar. A very delicate,
light-colored dressing is secured by adding an
equal quantity of stiffly whipped cream to
mayonnaise.
Ny recipe for making the popular Russian
dressing is as follows:
New-York tribune., 1918-06-30
Tapioca Mould

This is another good summer dessert
and it is very inexpensive. Soak eight
tablespoonsful Of pearl tapioca in two
cupsful of cold water for three hours;
then add one and a third cupsful of bar
ley water and cook in the upper part Of
the double boiler for two and half
hours. This may also be cooked in the
taste, add two tablespoonful of sugar
and flavor with two tablespoonsful Of
lemon juice. Turn into a chilled mould
and set on the ice to harden. Serve with
crushed and sweetened strawberry or
other fruit sauce.
Almond Sandwiches
Blanch and shred three tablespoonsful
of almonds. Cook in enough butter or
oil to prevent burning until delicately
Drowned. Mix two tablespoonsful of
chopped pickles, one tablespoonful each
of chutney and Worcestershire sauce,
one-quarter of a teaspoonful Of salt and
an eighth of teaspoonful Of paprika.
Pour over the almonds and cook for two
minutes longer. Remove from the fire,
blend the mixture into cream cheese
that has been mashed to a paste, and
use between thin slices Of buttered rye
bread.
Strawberry Mousse
Soften one tablespoonful of granulat-
ed gelatin in one-quarter of a cupful
Of cold water, add ne-quarter of cup
full Of boiling water and stir until dis
solved. Then mix with one cupful of
sweetened strawberry pulp and add half
a cupful of powdered sugar. Stir occa-
sionally as it cools and when it begins
to stiffen fold in half a pint of chilled
cream, whipped solid. Whip again, turn
into mould with water-tight cover
and bury in ice and rock salt for three
hours.
New-York tribune., 1918-06-30
szM s!q2la|}G :

potato flour, but like the flavor of the -four
If the potato is Drowned slightly on the dryer
This Drowned potato makes colored, meal
like flour, with a richer flavor, that is much
to be preferred for soups and gravy
The Necessary Flour Mill
In order to make potato flour at home it is
necessary to have flour mill. Indeed, to live
at all these days, according to Hoover"
flour mill is needed. The Tribune Institute
can tell you all about these little mills. Even
now they be had for 81.
If you make potato -four at home it will
cost about A cents a pound, with potatoes at
60 cents bushel on the farm. or cents, if 2
cents pound ($1.20 bushe) is paid for the
potatoes. On the market the flour cost Is
cents a year ago; now it costs from 20 to 80
cents, and is hard to get at any price. The
homemade potato flour can be used as a Is
per cent substitute for wheat in yeast breads,
or so per cent be used with cOrnmeal and
rice flour in baking powder breads or pastries.
With the flour mill at hand and the dried
potato off the Granger, either pre-cooked and
mashed or dried in slices, you are ready to
mill your flour. Set the machine to make the
-four as fine possible. 1t can be made much
finer grained by running it twice through the
mill.
The product should be dry and sandy, more
like meal. When soaked in milk or water it
New-York tribune., 1918-06-30
BY VIRGINIA CARTER LEE.

w yITH the Fourth of July in mind,
w the menus have been so arranged
that hearty dinner is provided
for the holiday; and porch luncheon or
supper sufficiently attractive and boun-
tiful to provide for one or two extra
guests. The entire preparation for this
al fresco meal can be accomplished in
the early morning hours of the fete day,
making the housekeeper independent of
maids.
With rhubarb, Strawberries, cherries,
raspberries, pineapple and even peaches
in the market, desserts should consist
merely of fruits, fruit salad or some
simple dish, like the raspberry trife for
Fridays luncheon. This is made of
small slices of sponge cake or lady fin
gers, the fresh berries and few spoons
full of sweetened whipped cream, and
makes an excellent summer dessert that
IS as easy to prepare as it is good to eat
Other fruits can be used in the same
way.
Cooking during the warm weather
should be cut to minimum, and heavy
joints Of meat that take several hours
to cook must be avoided. Fish, dish of
chops or a tasty omelet are ideal courses
for the summer dinner, and as they can
be cooked in twenty minutes they do not
overhead the kitchen or, what is more to
the point, the cook.
Ihe chicken or fowl that is served for
New-York tribune., 1918-06-30
Dangers and Rewards of Mayonnaise Making

or "breaking" of the dressing. Mayonnaise
should be kept in cool place, but not in one
that is very cold.
Even with proper method of mixing failure
in making mayonnaise may sometimes result
The chief things to remember in order to avoid
this are to mix the vinegar and egg thoroughly
before the oil is added not to add the oil too
rapidly, and not to add too much of it, One
egg will safely carry three-quarters of cup
Of OIL
To restore mayonnaise that has separated
or Broken" start afresh with one egg yolk
and add the 'broken" mixture to it, beating
constantly. If the dressing is wanted for i'm
mediate use and appears not to be thickening
New-York tribune., 1918-06-30
By MELINDA /. MANCHESTER

a LII housekeepers are ambitious to make
~ fine mayonnaise dressing, but there
are many failures. Often they do not
know the conditions under which it will emul-
sify and SO they fail to use the proper method
Tor combining il with other ingredients and are
chagrined to find that the mixture separates
and cannot be used after they have spent time
and effort to produce fine dressing.
Some women are firmly convinced that the
only way to keep oil properly is to put it in tho
refrigerator and let it remain there. It must
be cold, they argue, or it will never make
good dressing. Somebody has told them SO.
AS a matter of fact oil keeps quite well out
Side the refrigerator, in moderately cool dark
pantry If taken from the refrigerator, put
into cruet for table use and then allowed to
stand around for time in the temperature of
tae ordinary kitchen, 1t is much more likely to
spoil than when taken from bottle or can
tnat has been kept standing at ordinary room
temperature Moreover, a good mayonnaise
can be made quite as we'll from oil that is mod
srateiy warm as from chilled oil.
ihls may sound like heresy. But the real
point is this' 1t is Of prime Importance that
"a the ingredients, as we'll as the mixing bowl
ana the beater, should be as nearly as possible
et sns same temperature. II one attempts to
9aks mayonnaise from chilled oil, using
! nsgss and eggs that ara good many degrees
New-York tribune., 1918-06-30

OF them are plain potato starch. There are
other potato fours which are so bad that the
wonder is that they can find a market There
Is one so-called potato -four made with the
SKINS 1t is light gray in color, and when it
Is put with milk water it becomes slate
colored, takes on gluey quality, and makes
everything combined with it sticky and black
Don't buy these nondescript preparations
and condemn potato -four. Rather buy some
old potatoes now, while they are cheap, and
make some really good dehydrated potato
products at home. Don't let any one make you
believe that factory can do this work bet
ter than you can.
Homemade Potato Flour
Potato that has been dried by either of the
methods already mentioned can be made into
New-York tribune., 1918-06-30

so long the ones that are dried after merely
blanching.
Crcaming Dehydrated Potato
Break the dried potato into small chips.
Soak an hour or more in three times its bulk
of milk. Bring to boil. Add more milk if
much cream gravy is desired; thicken with
potato starch and season with butter, salt,
pepper and little chopped parsley.
Dehydrated Potato in Hash
Soak the required amount of potato in
water to cover for an hour. One heaping
tablespoonful is enough for one serving of
hash. Add chopped meat to equal the potato
bulk, bit of chopped onion, or parsley, salt,
pepper. If gravy or beef stock is at hand it
can be used to replace part Of the water Cook
slowly in the skillet until brown In hash
this potato cannot be told from the fresh
vegetable.
Dehydrated Sliced Potato
Clean; boil or steam until tender. Plunge
into cold water, remove skin and cut in thin.
even slices. Lay on Granger or trays of de-
hydrator in single layer and dry until icrisp.
For some reason the sliced potato dries quick
er than the potato that is put through the
chopper. 1t is less sticky, but when dry it is
New-York tribune., 1918-06-30
H. \ 2 inl..

One teaspoonful English mustard thinned
with one teaspoonful of Worcestershire sauce
one-fourth cupful Of chill sauce, one-half cup
full of stiff mayonnaise, one-fourth cupful of
pimento puree, tablespoonful Of chives,
chopped very fine, paprika, salt and possibly
a little sugar when used with fruit.
Salad Dressings Tested and Endorsed by
the Tribune Institute
plain French dressing or good maycn-
naise are perfect in themselves and afford
basis for many variations Nevertheless that
cook is twice armed against waste and monot-
ony who can introduce the vegetables, fish and
fruits of the season to her family in different
dressing each day. The tested recipes offered
cover the field rather thoroughly. Cheese
dressings, vinaigrette and plain boiled dress
ings can be found in any cookbook
Cold Hollanda;se Dressing
This is very novel salad dressing and is
delicious with any green or vegetable salad
Mash one hard boiled egg with silver fork
(use both yok and white and do not chop). add
slowly four tablespoonsful Of peanut or one Of
the cheaper vegetable oils with half teaspoon
full of salt, quarter Of teaspoonful Of mus
tard and pinch each Of black pepper and
New-York tribune., 1918-06-30
the holiday dinner should be disjointed,

the holiday dinner should be disjointed,
steamed or parboiled the day before,
after which it can be fried in the same
way as though the young birds were
used. Corn fritters, which are usually
served with fried chicken, can be made
either from the canned or the fresh corn.
When the breakfast is rather hearty
in character, serve iced coffee instead Of
the hot beverage; radishes. watercress
and sliced tomatoes furnish the bit of
edible green that always tastes and looks
so good on sultry summer morning.
Supplies for the week will include, at
the butchers, one pound and a half Of
mutton chops at 40 cents pound, one
pair of sweetbreads at rs cents, four
pounds of fowl at 40 cents pound, one
pound of stewing veal at 26 cents, and
slice of salt pork at cents.
At the fish market two pounds of
mackerel at % cents pound, two
pounds Of founder at Is GEMS pound,
and one pound and half Of butterish
at IA cents pound.
at SO cents pound, half pound Of oleo
at l6 cents, seven quarts Of bulk milk at
~ cents quart, five quarter-pint bot
ties of cream at IL cents each, and two
dozen eggs at so cents a dozen will be
required to follow the menus as planned,
and the marketing prices, which are ap-
proximate, should be about as follows:
Butchers bill. ................. 1928
Flsh Dill. .................. 95
Eggs LOO
6uIter and oleo. .............. 81
Milk and cream. m....... 100
Groceries, including fruits and
Vegetables 8.66
$1,000
New-York tribune., 1918-06-30
Sunday

Sunday
BREAKFAST
Sliced Peaches
Fried Butter Fish
Sliced Tomatoes Baked Potatoes
Chilled Coffee
LUNCHEON or SUPPER
Potato Salad Olives
Iced Orange Tea
Rye Bread Sandwiches
Frozen Egg Custard
DINNER
Vegetable Soup
Veal Loaf Mushroom Gravy
Riced Potatoes
Green Peas and Carrots
Spiced Beet Salad
Spanish Cream
New-York tribune., 1918-06-30

Tuesday
BREAKFAST
Sliced Pineapple Corn Flaka.
Anchovy Toast Strips
(from rye bread)
Radishes Coffee
LUNCHEON
Veal Salad in Halved Tomatoes
Potato and Rice Flour Biscuits
Stewed Rhubarb
DINNER
Compete of Chilled Fruit
oroliea Mackerel PimentO Butter
rotate Straws Spinach
Frozen Rice Pudding
New-York tribune., 1918-06-30

Monday
BREAKFAST
Black Caps
Moulded Cereal with Thin Cream
Aceo CoHee Grilled Tomatoes
Thin Barley Bread and Butter
LUNCHEON
Stuffed Eggs Olives
Lettuce Sandwiches
(from oatmeal bread)
Fruit Punch
DINNER
Jellied Tomato Rouillon
Coid Sliced Veal Sweet Pickle
Escalloped Potatoes
Vegetable Salad
Strawberry Batter Pudding
Middlebury register. (Middlebury, Vt.) 1886-1937, 1918-02-15
WEYBRIDGE

Mrs. Abbie Farr is seriously sick at
the home of her daughter, Mrs Nellie
Moody.
Several days recently the r. F, D.
carriers have been unable to cover
their whole route, the roads being so
bad
A slight fire occurred in the tene-
ment owned by w. r. Sturtevant and
occupied by George Olcutt Friday.
But for the timely assistance of near
by neighbors the house would have
burned down. Mrs Olcutt was alone
in the house. But little damage was
done
Mr. and Mrs. E. c. Ryder of Mid
dlebury were guests at W. w. Kings
lands Friday.
Rural Carrier F. M. Stearns is ill at
home with neuritis, Harry Hayden is
substituting