davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17
Aerate the Mixture Thoroughly, and The Deed bDone
Like Most Important Discoveries; the Facts fire
Amazingly Simple after YouKnow Them
RECIPES USING TEMPERED OATS

RECIPES USING "TEMPERED OATS"
This muffin recipe is the foundation for sew
eral other recipes. When 'slack loaf" is
called For, follow out the muffin recipe and
bake in loaf until about three-fourths done.
MUFFINs
cupsful oat flour / teaspoonfu melted
teaspoonsful baking oleomargarne
powder Is cupsful milk
l teaspoonful salt
Mix onc-half Of the flour and salt with the
milk and fat and beat with an egg beater until
full of bubbles. Then add to this the rest of the
flour and the baking powder sifted together.
Beat we'll. Let mixture stand three four min
utes to allow the batter to thicken If it be-
too stiff add little more liquid. Then
pour into hot creased muffin pans and bake in
hot for about twenty minutes.
SPREAD BREAD
cupsful rolled oat / tablespoonful melted
flour oleomargarine
5 teaspoonsful baking cupful milk
powder ! teaspoonfu salt
Beat two-thrds of the flour, the salt, melted
fat and milk with egg beater until full of
bubbles. Sift in the remaining flour and baking
powder. Beat well. Pour into creased tins about
onc-half inch thick. Bake in hot oven
Whenever any directions are given for using
the partially baked loaf for grinding in the
preparation of any Of the recipes this process
may be replaced by another method. The rolled
oats should be scalded with boiling water or
milk, using one-half cupfu of liquid to each
cupful of oats, and allowed to stand several
minutes to set Then this mixture is put
through grain mill and is ready for USE
NOODLES
Make slack loaf and through the meat
chopper, using the plate with the circular open
ings, and dry out the little worms strings
in warm in the air.
BREAD STICKS
Make slack loaf about three fourths baked and
run through the meat chopper. Roll out the
"strings" in desired lengths and thicknesscs and
bake on creased baking sheet in hot oven
GRIDDLE CAKES
l egg beaten we'll l Y cupsful milk
! tcaspoonful salt , teaspoonsfu full baking
] teaspoonful moasses powder
cupsful tempered oat 1 " teaspoonsful melted
flour butter
Mix melted butter, salt and two-thirds of the
flour in bowl Add milk and molasses and
beat with egg beaten until mixture is full of
bubbles Add we'll beaten egg and the remainder
of the -four sfted with the baking powder Add
more flour if needed to make right consistency
for pour" batter. Bake slowly on a hot
creased gridde and cover griddle during baking
to keep cakes from drying out
"Tempered oat" flour may be used for
thlckenlng gravies, soups, purees, etc. In fact,
it may be substituted in any recipe which re-
quires wheat -four where baking powder is
used. The heating of the starch 'tempers" it
duced by the gluten in high-grade wheat -four
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17

and too little transportation. The oat crop
seems to be above suspicion as TO quantity as
we'll quality. With these facts staring
US in the face and 9O000,000 bushels of
wheat to save any practical plan for drafting
another grain and making it 100 per cent eff
cient is we'll worth while.
Even Mr.. Hoover is only mildly calling for
an admixture Of 20 per cent of other grains
to wheat flour, but along comes one George
l.. McNutt, who has Invested two sons in the
present mlX-up,' he cheerfully puts it,
and is so the more interested in helping out
in other ways. The Institute Laboratory and
the Federal Food Bureaus experts have tried
out Mr.. McNutts plan for using rolled oats
(Which have been steamed) to make a home
ground flour from which the most delicious
mullins, bread, breadsticks, and even cakes
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17
POTATO TURNOVERS

/ cupful -four cupful mashed pota-
l teaspoonfu salt toes
2 teaspoonsful baking egg
powder
Mix -four, salt, baking powder. potato and
egg; Mix to dough, roll one-half inch thick on
cutter, brush with melted butter. fold like
pocketbook rolls. Bake in hot oven fifteen
minutes.
DEVlLLED CLANS
] dozen clans u teaspoonful paprika
| cupful milk tabespoonful groom
Z teaspoonful mustard t fabfespoonsful bread
teaspoonful salt crumbs
/ tablespoonful minced hard boiled cps, minced
onion
Mi; Mines clans, drain free from liquid. save
liquid for the celery broth Blend milk and
flour in saucepan and boil three minutes Add
CLANS and other Ingredients Mix thoroughly
and fiji in the we'll cleansed clam shells. Brush
with beaten egg. Cover with fine crumbs and
cook a golden brown in hot fat.
PALM BEACH SAUCE
Juice Of lemon 4 teaspoonful paprika
Y cupful water ! tablespoonful grated
l tablespoonful corn onion
starch > table, poonsfuI pincod
4 cup mayonnaise parsley
4 teaspoonful mustard
Blend lemon juice, water and cornstarch and
and seasonlngs. Beat well and serve
POTATO oMELET
3 potatoes z teaspoonful paprika
8 egg yolkS Z teaspoonful salt
=
Wash, peel and CRATE the raw potatoes Place
in bowl and add the egg yolks, milk seascnings
Mix we'll, then fold in the stitiiy beaten whites.
Pour into smoking hot we'll creased omelet
pan and cook until set; fold, roll, then place or
warm plate.
DRIED COD. LIE BRETTE STYLE
pound homeless cod small green pepper,
cupful milk minced
= cupful water in | teaspoonful salt
which fish was boiled 3 drops tabasco sauce
tablespoonful corn X cupful stewed to-
starch matoes
small onion. minced
Soak cod early in morning in warm water to
cover. When ready to prepare dinner place
cod in piece of cheesecoth and boil for fifteen
minutes; drain. Save one-haf cup of the liquid
for the Blend cornstarch, milk and
water; bring to boil Then add seasonings Heat
to boiling point and the cod, which is
placed on toast in platter.
EGG SURPRISE
Mould mashed potatoes into nests; break a fresh
Sprinkle with very little grated cheese. Bake
sauce.
PORT ROYAL SAUCE
/ cupful milk X cupful grated cheese
. tablespoonsful flour l lemon
4 tablespoonful catsup
Blend -four and milk, add cheese. bring to
boil, cook three minutes and from fire.
then add the lemon juice and catsup which have
been we'll mixed together.
Book Rights Reserred.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17

crumbs over the top, add to them a bit of
chopped chives and brown in oven. If one
does not care for the onion flavor, use a few
plmentos or olives for seasoning Slowly
reheat parboiled carrots in meat stock until
the liquid is completely absorbed by the vege-
tables. Add to the stock a tablespoonful of
butter and teaspoonful of sugar and cook
until carrots are glazed by the stock
CARROT CROQUETTES
Carrot croquettes are made of mashed car
rot and cracker crumbs, seasoned and mixed
WIN egg. Shape into croquette form and
olp IN egg and crumbs as for all crouuettes.
out Try IN deep fat, using the holder for fry
ing as they 90 not always keep the shape
Serve with white Or brown sauce or alone.
Add green peas to the sauce and it will be
nicer and not common
FRIED AND CANDIED CARROTS
Fried carrots are prepared by cutting
cooked carrots In long slices, dipping in egg
and bread crumbs, and then browning in hot
fat. Candied carrots: Butter baking dish.
lay IN 1T shoes of cold carrot over each layer
sprinkle sugar and a suspicion of cinnamon
or mace, add water or milk even with top and
cook slowly until the water is absorbed into
the sugary carrot
FRENCH CARROTS AND PEAS
Carrots and peas are favorte French
dish and their method is to cut the carrot in
dice not much larger than the peas, both car
rots and peas having been cooked alone be-
fore being heated together in saucepan
with Oil for the dressing. Butter is more
acceptable to the average American
In the best groceries will be found jars OF
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17
Do You Kno7U What ~ empered" Oats fire? Steam
ing The Oats and Then Grinding Them Will Give the
Elasticity Tbatlnsures d LigbtandPalatableBread

and pastries, can be made without using any
wheat flour at all
Mr.. McNutt has been accused of "Abraham
Lincolnzing" the food supply and if you could
see him and talk with him and see how he
looks after months of living on simple oat
products and milk you would know why his
admircr felt that way about it. He not only
gets back to the earth in simple, practical
way, but he enjoys it.
To go back to the oats, you remember the
Englishman who twitted the Scotchlnan with
the fact that his countrymen were reared on
what the English fed their horses. The
Scotchman dryly observed that that explained
why England was famous for it's horses and
Scotland for its men.
There's a good bit in it. DO YOU realize chat
oats contain more fat than any other grain,
over three times much as wheat; that they
contain 3 per cent more of the body building
material and are also richer in valuable min
erals? The great superiority of wheat lies
IN the property of the gluten that gives the
dough the elasticity that insures light loaf
By grinding the steamed oats as you get them
in the rolled oats form you partly overcome
this deficiency, the starch is partly cooked and
the resulting dough is more elastic Then, by
or water and working much air in it as
possible by beating thoroughly with an egg
beaten, and then stirring in the rest of the
flour containing the baking powder, you get
bread mullins that are light, dry and deli
cious and have the characteristic oats flavor
You do not need whole milk or much of anv
butter because Of the high fat content of the
flour itself. In other words, you get bread
that is the last word in nutrition, palatabilitv
and patriotism
AS a little adventure in the art of cooking
ly recommends 100 per cent tempered oat flour
for the saving of wheat.
The general rules, after you have your
tempered -four are to follow the usual rec
pes, adding little more salt and decreasing
the shortening usually employed by half In
some cases it can be left out entirely
We can tell you where to get rolled oats
ground into -four for 10 cents aspound, but YOU
can get the rolled oats in bulk at any grocery
store for to cents and do your own grind
ing. To help along this line we can give a
list OF tested grinders that very handy to
have in the household for many purposes as
we'll as to grind grain. Oats can be ground
through coffee mill or meat grinder, but a
regular grinder is preferable.
These entire oat breads are not offered as a
penance as an example of war economy
We consider them one of the happy by-products
of the war. They real find, viewed pure
ly from the standpoint of pleasure in eating.
and the fact that they are also the last word in
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17
THE CARROT COMES INTO ITS OWN

imported canned vegetables. One of the best
varieties is this mixture of carrot and peas.
The young carrot must be taken for this, cut
IN very small dice, parboiled in unsated
water, then a layer is placed in a jar and
shaken into evenness, above it a layer of I'M
cooked peas and in alienation until
the jar is filled. If the carrot is so tender
that it needs more cooking than the peas
1t should be put uncooked into the jar. When
the peas and diced carrots fill the jar run into
1t as much water can be, then put on rub
Der and glass cover, but do not fasten Cook
as for canning peas alone, repeating on two
consecutive days, leaving the tops snapped
down between bookings and the jars to cool
in the water. This has been tested by the
writer. The difficulty lies with the peas, and
the process that keeps them will always pre-
serve the carrot
SALAD OF CARROTS AND PEAS
Carrots and peas make an excellent salad
Cook large carrots in sailed water When
cooked, cut to stand square, and remove CEN
tres so there is box to hold the peas Fill
and cover with a good salad dressing; set on
lettuce leaves for serving. If one wishes the
dish hot, dress the peas literally with butter
or with white sauce. If to be served hot it
will be better to prepare the carrot box and
cook after it's shaping.
CARROT AND CELERY ON TOAST
Carrot and celery make another good COM
bination. Have an equal amount of each, the
celery in thin slices and the carrot in small
pieces. Boil the carrots till tender and drain.
Scald the celery; mix the two and put to cook
in pint of milk Thicker with teaspoon
full of corn starch dissolved in little cold
milk, season with salt, pepper and butter and
serve as soon as boiled. For a supper dish
serve on toast.
*The Tribune Institute has found the one
period cold pack method very satisfactory for
canning carrots and peas, and it is less trouble
than the old-fashioned way.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17
CRUST FOR TARTS

CRUST FOR TARTS
cupsful tempered oat 2 tablespoonsful melted
-four oieo
4 tcaspoonsful baking teaspoonful salt
powder Il cupful scaldcd milk
Add scalded milk to one-half Of the -four all of
the salt and fat Beat with egg beatcr until
full of bubbles. Add remaining -four until
stiff dough is formed. Roll out on Toured board
and cut in desired size.
Canned fruits are very good for these tarts
In the centre of square of the crust place
half Of a peach, sprinkle with sugar. Fold
the crust over pinch the edges in order to
keep in the juices. Sprinkle top of tart with
sugar and bake on a creased tin in hot
oven Any fruit preserves may be used for
these little tarts
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17
Save the Wheat
FRUIT CAKE

FRUIT CAKE
1 cupful brown sugar x cupfu. dark molasses
tablespoonsful oleo / teaspoonfu ground
margarine cinnamon
tabespoonsful ground teaspoonful grated
cocoa nutmeg
e cuptul minced cand- Il teaspoonful ground
led orange peel allspice
7s teaspoonful ginger / cupful thick sour milk
! teaspoonful soda cupful chopped raisins
y cupfu finely shred cupful chopped cur
ded citron rants
Tempered Dat Flour Ito make a batter)
Cream sugar and shortening, add molasses
Dissolve soda in the milk, and add all TO
the mixture. Sft the other dry ingredients
with of the -four and beat them into the
mixture with egg beater. Keep adding flour
until the mixture is stiff enough for the ordi-
nary cake batter. Beat well. Add the remain
ing ingredients and turn into well creased pans
that have been lined with creased paper Bake
IN a very moderate for about fifty minutes
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17
HOW TO MAKE THE DAT CROP 100 PER GENT EFFTCIEN


HOOVER tendey by the hand along the long long
'ral OF individual food
where we can if will, really demanded Of US
They he something
has known the end along breaking to the public
gently.
Now that Rhondda who food To orr
COUSINS the BRUSH has indicated
be responsible for the morale wheat is not
forthcoming we are to send to them the
that they must have between
because the surplus crop has been already
II 30 per cent of the output goes the
market at ALL ana sent abroad wln the
have been paid Now shall and potatoes
with glad heart and good Digestion
to send and the other foods this cruel sacrifice
- ~ ~
Why not stop eating wheat altogether png along and
sunlng muffin
ar OF conscious recttude Why not let the fighters
de the Wheat between them and leave the
We need more of the spirit of adventure
haos make deep and dangerous us commercial roadways
great chance to cultivate set of
AS matter or 1act national stomach
We have of national
hap touch of fatty degeneration of the BRAIN
or imagination to loaf multiplied by
waters to feed the Allies and
could the Importance of these individual
stick in the throat of
restaurants Wheess day satisfy patriotism
of them that depended flour
to see them through the day.
We wouldn't munitions of war for
ornaments lawns Why should the thing
g Tor bread? Those who eat less than their share wheat
for the slackersnd that always
The Tribune Institute will decorate with "Tesed all
those who will be wheat prohbonss until quota
of wheat
Will the individual freedom
price voluntarily when the comes Or point
to it's marshed ranks % how system
than yours Democracy
make voluntary
that is fundamentally epoused three ago-our
gh only just now claiming anew our defence and Devotion ALP
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17
Bv ANNE LEWIS PIERCE
Director, the Tribune Institute

40 YOU really like white bread as much
as you think you do? Or is eating
- it largely matter of habit? Proba-
NV the chief reason that we rebel against the
dark breads is that they have not been made
with special reference to pecularities of the
Grains and not as light as the white
bread.
With the world demand on our wheat
crop. the price of corn has Immediately gone
nm and worse yet, the corn crop is suffering
from too much moisture and too much cold
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17

nutritive value and first aid in the saving of
wheat certainly should not count against them.
Try out these recipes and let us know how
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-17

they work out in your kitchen. If they don't
work out let The Tribune Institute Laboratory
diagnose the difficulty for YOU
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1918-05-28

Published Daily Except Saturday
Semi.Weekly.. Sunday and Wednes-
day.
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1918-05-28
EMBROIDERY AND WAR

The young girl sat under the even
ne lamp sewing while her fathers
guests held a serious discussion One
Of the women present, who had done
inc needlework herself in happy days
zone by, was attracted by the charm
ne picture she made, as pretty hands
roved back and forth over the filmy
material. Breeding was evident in
every line of her--the simply coiffed
lair, the simple dress, the ringless
busy hands.
But--in the womans mind fingered
he appeal in the evening paper:
american soldiers must not be per-
United to die for lack of care after
hey have risked their lives for Amer
lea. But they will die, if sufficient sup
plies are not sent from the United
States.
Money alone cannot provide these
supplies. They can be provided only
by the hands of women"
And the woman wondered how the
girl could stand it to be doing that
1ainty Misunderstanding on that
'ilmy blouse for her own adjoining
while her countrymen aboard were
suffering and dying for her safety
suffering far more than was needful.
because they lack dressings for wounds
Dying, Perhaps, because she was en-
broidering fine soft chiffon instead of
sewing at coarse unbleached muslin
The idleness of women is disappear
ng. But all over the land are young
girls still embroidering, still rolling
hens, still doing pretty and unneces
sary work for themselves, because the
call has not yet sunk in to their hearts.
Is it not time every woman, old or
young, turned her energies to her
country's need?
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1918-05-28
WAR WORK IN RURAL SCHOOL

The country schools have been
rendering admirable wartime service,
An inquiry recently compIeteu shows
that rural schools have had enthusi-
asiic and successful membership
drives for the Red Cross, many coun-
ties reporting $50 percent enrollments
in the Junior Red Cross for individual
schools; that the country schools have
aided materially in the sale of liberty
bonds, war savings stamps and war
savings certificates, and these schools
have begun to see their possibilities
in leading campaigns for food con
servation.
War work in country schools has
been facilitated by such organizations
as the boys and girls home garden
clubs. pig clubs. chicken clubs, corn
clubs, etc. and by the Boys Working
Reserve. More recently schoolhouse
community organization for enlighten
ing public opinion has been put into
effect through the cooperation of the
Bureau of Education and the Council
Of National Defense, working through
its State, county and community
councils
Practically all the leaders of rural
education who have communicated
with the Bureau emphasize the fact
that present war work is permanent.
one county superintendent says:
Really. l consider all of this work
| have mentioned of permanent value.
The children are learning lessons of
cooperation and real patriotism. They
are learning the much-needed lessons
in thrift which they will never forget.
Their Red Cross and Food Conserva-
ton work makes them feel that they
are really helping to win the war. The
teachers as unit have organized
their whole school into a current
events class, which will do much to
broaden the minds of the future citiz.
ems of the United States and thus
make better citizens of them"
All the school leaders agree that
teaching of agriculture, especially on
the basis of school credits for home
work, and wider use of school build
ings for public meetings are two move
ments that have had special stimulus
as result of the war The New Hamp-
shire country school. where 227 pupils
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1918-05-28
PRICES AND THEIR REMEDIES

The price problem is put with ad'
mirable simplicity and clearness in an
editorial in the Saturday Evening
Post.
There isn't any economic mystery
about high prices. AS the Post writer
sees 1t, here's the situation in a nut
shell: prices have been rising be-
cause war tends to lessen the supply
of goods and services, and at the same
time increases the demand for goods
and services When commodities and
labor are scarcer than usual, and both
are wanted in greater quantities than
usual, of course prices jump.
But how about the remedy? The
current idea is that the prices can be
kept down by government regulation,
The Post has little faith in any such
process. 1t suggests clear and sim
pie corrective" as follows:
Increase the supply of goods and
services by greater exertion, and de
crease the demand by ceasing to buy
and consume things you can get along
yell without" In other words, it
s.ogvses the simple old virtues of
diligence and economy"
And isn't that the true solution?
Price fixing by public authority can
help a little 1t is useful in certain
cases. But in general. whatever con
troll of prices is possible rests with
the public itself
Work more and consume less. II
isn't so easy as asking the government
to perform miracles. but it's more eff
fective And it's in harmony with the
spirit of the war It's the way the
civilian can do his fighting.
The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1918-05-28

neither of the criminals were caught
by the mob; they we're taken into Gus
tody by the officers of the law. That
one OF the first negroes hung in one
case was the one whose evidence the
state would have been Obliged to de
pend to make out case; that the wo-
man lynched had no proven cOnnec.
ton and very probably had no connec-
Ton at all with the t;aieCy, and that
in sill an other, grave doubt exists as
TO guilt MODS DO not catch criminals;
they can only handicap officers of the
law in their efforts to catch them.
Mobs never go in upon desperate
armed and offering fight; they wait
FOR the officers to do this. and then
vent their rage upon helpless prison
ers. Thus, the lesson is plain that mobs
never aid in enforcing the law; they
only violate it.
Mob violence springs from race
prejudice Those seeking the blood of
all negroes on occasions such as this
see only the crime and its perpetra
tors. They forget the law-abiding ne
groes who had no connection with the
crime or any sympathy with IL. In
the Brooks county instance, it was
forgotten that the house to which the
poor, stricken woman half crawled
half staggered, for help was the house
of family of negroes. And that the
aid given was as prompt and unhesit
ating as though the crime had not
been committed by one of their race.
Surely, such as that negro family
should win fair consideration for their
race. And in Valdosta. it was due to
negro man that the officers finally
an the murderer to earth
Lynching have been going on fo1
nearly half century, yet there has
been no decrease in the crimes which
provoke them. Would it not be worth
while to try legal and orderly methods
for a time, the other having signally
failed?
Gov. Dorsey is to be commended for
the promptness with which he acted
in Lowndes. Had not the negro John
son been killed while resisting arrest,
he would have insured his trial by
jury. The event illustrates what we
may expect from an executive whose
administration has already given such
brilliant promise