davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21
By FLORENCE SPRING

NORMERLY we canned the unexpected
surplus of few products because we
didn't know what else to do with them
Now in even the small garden we plant with
that surplus imperatively in mind, planning
that it may be large and varied. In this way
does the "small garden" of the present year
fulfil its mission. Ensure surplus and then
can it" should be the slogan of 1918!
Rhubarb First
The first "crop" of which the surplus NAV
be utilized is rhubarb. Set four roots along
some sunny edge Of the garden. It obliterates
itself in late summer and therefore returns
a part of it's space for the use of neighbor-
ing plants. 1t is very easily canned by cut
ting it into half-inch lengths-unpeeled-
ing it into steriized jars and filling them with
cold boiled water. No cooking is required
Make sure that all air spaces are filled, by
running fork down around the inside Of
the jar and letting the water run into it from
the faucet several minutes
String Beans in Brine
String beans are most valuable for winter
use, so plant as many of them in succession
as you can spare space for. A thirty-foot
row, put in at two weeks intervals three times
VIII supply enough Tor a small family for
summer use and also afford a good surplus
Tor canning; but plant more if possible
These are delicious regularly canned, by the
government cold pack method, but we have
for many years been very successful in "salt-
ing them down" The main advantages of
the latter method are that the whole process
from "start to finish" may be carried on in
cool place, and glass jars are not needed
Cut young, tender beans into half-inch
lengths and pack them Immediately with al
ternate layers Of coarse fine" salt in stone
crooks. Pack very solidly, shaking the jar
and pressing down the contents; have a half
inch layer of the salt at top and bottom, and
a quarter inch of salt between inch-deep
layers of beans. Put plate holding weight
directly on the top of the beans for few
days. Brine will form to cover and the
beans will "settle;" add more, keeping a
thick layer Of salt on top until sodly full.
Use the crock cover--or plate-only during
the winter. To "freshen" wash thoroughly
in several waters, bring to a boil two or
three times in cold water and simmer until
tender.
We plant,many carrots and beets with ref
crence to winter. and can them when very
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21
By VIRGINIA CARTER LEE
CRISP, green salads should play an i'm
portant part in planning the early

@RISP, green salads should play an i'm
portant part in planning the early
spring menus, as not only are they
appetizing and wholesome, but they may
also be utilized as the main course for the
evening dinner (when preceded by good
soup and followed with a hearty dessert)
thereby etfecting material saving in the
butchers bill.
On Tuesday and Saturday such dinners
are planned. The crab meat salad for
Wednesdays luncheon can be made fro,:, a
quarter OF pound of faxed crab meat Cor
the canned crab meat can be used). Add
once and half the quantity of Shredded
lettuce, with a tablespoonful of chonned
dill pickle, moisten with boiled or mayon-
naise dressing and serve in halved peppers
that have been boiled for ten minutes then
drained and chilled.
In making all green salads, the edible
green must be washed and thoroughlv
dried for if any moisture adheres to the
leaves, the dressing will not coat the leaves
properly: Many. of the lighter varieties
of dressing can be most easily made. by
placing the ingredients in small fruit
jar, adjusting the rubber and cover and
shaking briskly until slightly thickened.
To make the asparagus and tomato
salad peel and slice the tomatoes, cut a
circle from the centre of each slice and Law
on lettuce leaves. Place in the opening of
eacn circle three or four asparagus tips
leither freshly cooked or canned) and
dress with the following: Half cupful of
vegetable oil, the juice of half lemon and
nall an orange, one-quarter of a teaspoon
full each of salt and paprika, one teaspoon
full of Worcestershire sauce, one teaspoon
full of grated onion and half teaspoonful
of mixed mustard. Blend in jar as lust
described.
The combination salad that forms the
main course for Saturdays dinner con-
sists of sliced olives, cubes of celery and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21

II one has large enough garden l should
advise planting extra twenty-foot row
of "Henderson's Bush Lima" which is a
dwarf Sleva, for few jars for winter use
Extra beans of any sort may be planted in
quantities depending on available space, the
yield to be dried for winter consumption.
Remember the vegetable soup for a cold
winter night when planting your garden.
Clean and prepare any proportion liked of
carrots, onions, celery stalks (green ones or
even leaves will do) parsley, potatoes, cab
bage and turnips "a relatively small amount of
the last two) and a sweet pepper or two.
Cut up enough skinned tomatoes to equal the
other ingredients in quantity Banch, cold
dip, pack in sterilized jars and finish by the
cold pack method, boiling for ninety minutes.
This is one of the most valuable products
imaginable, and, thinned with stock, hot water
to which boullon cube or two has been add
ed, or even plain water, it yields delicious
soup through the winter, when it is difficult
and expensive to obtain such a variety of
vegetables at the same time.
If one wishes to include spinach among the
canned vegetables, the New Zealand variety is
most economical of garden space, as it is cut
instead of pulled, and grows very rapidly. It
is valuable addition to our dietary and es-
pecially good for children, as it is rich in min
erals A dozen plants, set two feet apart in
square, will probably yield as much as a
small family would require for summer use
and to can for the winter
Can the Young Ones
word as to the picking of vegetables for
canning. It is, think almost more important
to pick vegetables for this purpose when they
are very young and tender than when they 20
Immediately on to the table, If you have some
string beans, for instance, which have got
the better of you and are a trife over large,
do not say, 81 will pick out the larger ones and
can them; for they are apt to be failure.
Rather, pick and sort your supply, use the
smallest for canning or sailing, and the larg-
est, "slivered," on that days table. AS we
are considering the products of our own gar
den only, it goes without saying that the vege-
tables are always canned when perfectly fresh
Do not think because you cannot plan for q
large surplus crop to use for canning that
there is no use in trying to do anything in
this line. Half dozen jars each-or even
less-of the varieties mentioned, used at
judcious intervals, will add delicious variety
to your winter table and lease" the winter
marketing list
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21

small and tender; carrots a couple of inches
long-or less-and beets the size of walnuts
When canned and served at this size thew
are changed from common winter vege-
tables" to table luxuries. Make two or three
paintings of a row each as long as your space
will allow, sowing the seed literally, and
thin at intervals when right for canning.
Peas are delicious canned, but being a
limited crop, enough surplus cannot be
raised for this purpose except in stable
garden. Go without picking" occasionally
and can them so that you may add a few
jars to your collection. Swiss chard should
be included for canning. 1t grows in abun-
dance throughout the season and may be cut
IN inch lengths and canned, or packed down,
like string beans, in crooks with salt Re-
member to press down firmly, that the con-
enough form to cover.
Tomatoes in All Styles
Tomatoes are the vegetable "par excel
lence" for canning, and it is our custom to
start many seedlings, beside those set in our
regular rows, and put in plant or two wher-
ever an empty space is seen. We use Earl
lana," "Chalk's Early Jewel" and "Stone," ma
turing in order named. Set three or four
feet apart. Self-sown seedlings always ap-
pear among our corn and we allow them to
grow and get much fine late fruit from them.
Our main crop is staked and trellised using
uprights (six feet in height, set twenty feet
apart, of inch iron post to which is wired
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21

three rows of rather light wire. The plants
are tied with raffia to the support If one
does not wish to take the trouble to stake.
Dwarf Giant and Dwarf Stone are ex-
cellent varieties, and may be set within tw.
feet of each other.
Tomatoes may be successfully and rapidly
canned by the open kettle method if pre-
ferred; and in addition to the regular product,
highly seasoned tomato PURGE for soups and
sauces is most useful. When preparing the
fruit for this purpose take out those of small,
uniform size, to can whole for winter salads,
using the cold pack method.
Summer squash is prolific vegetable, and
four hills should give an abundance for sum-
mer use, and also for canning whenever it
"gets ahead" 1t is one of the most success
full of the more unusual canned products.
Canned by the cold pack method 1.-TWO hours
sterilization), it can hardly be told from the
fresh vegetables. 1t may be cooked until
smooth and thick before packing if desired.
Corn and Soup Vegetables
Home canned corn is a great luxury and
extra corn for this purpose should be planted
if possible. There is the greatest difference
between this and the commercial product
Can when young and tender, taking great
care that no bits of silk or cob appear in the
finished product Last year I put up by the
cold pack method several jars of delicate
young corn, cut off the cob and moistened
with stewed and seasoned tomato 1t was
one of my most successful products
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21
9OME SALADS THAT SAVE MEAT AND MONEY

bits of cooked carrot, in an asnic ;e],v
Mould, chill on the ice, cut in SQUARES and
lay on lettuce leaves.
me nome caterer will notice that the
butchers bill is low for the week and The
grocery bill a little larger. Any preferred
vegetable oil that is reasonable in price
may be used In making the dressings.
able IN price, so that they may be gener-
ously used in making all salads. Be sure
When cooking them for this purpose that
they are boiled for twenty-five minutes.
cooled in cold water and chilled before tho
shells are removed. Treated in this wav
1hey may be cut in even slices or quarters.
>, purchases for the week will include at
the butchers one pound of beef liver at d.
cents, one pound and half of stewing
mutton at rs cents pound and two pounds
OF rack of yearling lamb at 32 cents a
pound.
At the fish market two pounds Of hall
but at 80 cents a pound, one-quarter of a
pound OF crab meat for 16 cents, one pack
age of salt cod at 10 cents, one pint of
CLANS at 80 cents, half pound of anv
f1rm white fish for the japanese salad for
~ cents and two pounds of founders at
Is cents pound.
One pound and half of butter for table
use only at 43 cents a pound, half pound
OF oleo for 16 cents, five quarts of bulk
milk (grade b. at II cents quart, one
quarter pint of cream at II cents bottle
and three dozen eggs at % cents a dozen
will be required to follow the menus as
planned, and marketing prices should run
at about the following figures:
DuIcner,s Dill .................... STAT
ism Dill ACKNOWLEDGEMENTS. 1.52
Eggs Observation-Disclosures. 12G
- oAio ~ Solii .O(
Butter and cleo 81
Groceries, including fruit and vege-
GABLES ................... 6.24
$1,000
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21

NNE of the gastronomic delights of the
q spring season are the delicious fish
roes. While the best known variety ia
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21
Spring Greens To Be
Had for the Picking
By MARGARET HAMELIN

TIME first green vegetables, although their
nutritive value is small, meet real need
and are most healthful. Early home
grown vegetables are, however, scarce, and
those that come from the South are often too
hgh-priced for the housewife with the limited
weekly budget. Dandelion greens, on the con-
hary Zone of our first spring greens), are
delicious, healthful and inexpensive. They
contain valuable mineral salts and grow freely
IN our pastures, and often where they are not
wanted, on our lawns, but are also cultivated
Ike any other garden vegetable They should
be first washed, soaked in cold water and the
water changed once while they are boiling
Add a small pinch Of baking soda to the first
water, to eliminate the bitter taste that may
be present. They are very quickly cooked
requiring only about ten minutes Of active
boiling
Fresh dandelion leaves make delicious
salad as well. Place the leaves in a large pan
Of very cold water and wash them thoroughly;
then dry each leaf carefully as you would
lettuce. Lay the leaves in chilled salad bowl,
cover with chopped hard boiled egg and serve
with vinaigrette dressing. This salad should
be very crisp.
The cultivated dandelion is road-leaved,
crisp and tender, and when planted in the
home garden in rich soil yields an abundance
. Of delectable salad leaves. This is also an ac-
eommodating plant to grow, as the seeds can
De tucked in almost anywhere in the garden
--along the edge of the walks, fences or back
of the shrubbery
II the housewife lives in the vicinity of
ole
BE had for the picking, and it may be gathered
nom the market stand at small expense. 1t
not only used for salad, but will also
sssye as an attractive and edible garnish for
many dishes. It is also delicious and appe-
nzing filling for sandwiches in place Of the
usual lettuce.
10 dress watercress salad, remove the
nsil from hard boiled egg and mash finely
NTH fork lido not chop. Add half a tea
spoonful Of made mustard, half teaspoonful
sait, quarter of teaspoonful of paprika,
"a tabiespoonsful Of any preferred oil (vege-
aoie) and three tablespoonful of vinegar.
1.epare the watercress as any salad green,
va little chopped chives, about one table,
''oonful, and blend with the dressing.
Another of the first green vegetables to
vpear In the garden are the tiny green onions
un Some localities these grow Wild. Try cook
= and serving them you would asparagus.
1asn we'll tie in punches, drop in boiling,
sssed water and cook for ten minutes (this
slas allowance Is for very young vegetables,
se0ut the size Of lead pcncils). Drain, place
TOAST and pour over them good Hol-
snoa'se sauce Dust over with a little
.svvped parsley and serve Immediately. These
~ De found delicious, and they do not retain
strong onion flavor TO which no many per-
Ems object.
/. *aese same young onions are also excellent
ase in connection with almost all spring
s 20 and arc especially recommended with
sees. asparagus. eucumbers. etc.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21

of paprika, half a teaspoonful of salt. a
pinch of dry mustard, five tablespoonsfuI
of vegetable oil, half teaspoonful of
onion juice and one tablespoonful of vine
gar or lemon juice. Shake until slightly
thickened.
Japanese Rice Salad
Mix together one cupful of cold cooked
rice, half cupful of faxed cooked fish.
two tablespoonsful of chopped sweet pickle,
a tablespoonful of chopped parsley and one
chopped hard-boiled egg. Season to taste
with salt and paprika. Moisten with a
French or vinagrette dressing Ito which
has been added pinch of curry powder)
and serve on a salad platter surrounded
with border OF crisp watercreSs or ro-
maine. ,..u,iIaa0
Delicious Potato Salad
Add to one large cupful of cooked po-
tato cubes one-quarter of a cupful of diced
cooked carrots, one tablespoonful of
chopped parsley, one slice of minced white
onion and half a chopped picked beet.
Season to taste with salt and paprika,
moisten with a mayonnaise dressing to
which slice of minced pickle has been
added and serve on bed of crisp romaine
or lettuce. Garnish with celery tops and
sliced hard-boiled egg
Cabbage Salad With Russian Dressing
Frequently when cabbage is cooked a
small amount may be reserved for savory
salad. Shave finely, discarding the hard
centre, chill in ice water and dry thorough
ly. For quarter of a cabbage add half a
minced green pepper and one tablespoonful
of chopped parsley. Moisten with Ct Rus
sian dressing made as follows: Mix with
one-half cupful of mayonaise half a tea
spoonful of paprika, half a cupful of chill
sauce, four chopped olives, pinch of salt
and three additional tablespoonful of OIL
dressing is delicious with all green salads.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21

Friday
BREAKFAST
Baked Apples
Baked Eggs au Gratin
Potato Cakes Coffee
Watercress
LUNCHEON
Cottage Cheese Salad
Thin Rye Bread and Butter
hice WALES Honey
DINNER
Cream of Spinach Soup
Fried Founder Tartare Sauce
Escalloped Potatoes Stewed Tomatoes
Apple and Raisn Salad
Sour Milk Cookies
(rice and wheat four)
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21
Cottage Cheese Salad
Saturday

Saturday
BREAKFAST
Cooked Cereal with Figs
Fish Cakes (from salt cod)
Nut Bread Toast Coffee
LUNCHEON
Vegetable Salad Sandwiches
Cocoa Olives
Cocoa Bread Pudding
DINNER
Clam Chowder Pilot Biscuits
Combination Salad with Mayonnaise
and Cheese and Nut Balls
Rye Bread
Date Pudding
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21
TESTED RECIPES
Chicken and Nut Salad

This is such hearty salad that it may
furnish the main course for a spring din
ner: One of the cans of boned chicken,
costing 40 cents, will serve four persons,
generously. Remove the contents of the
can, rinse in cold water and chill; then cut
celery, cut in dice, measuring about one
and half times the amount of chicken.
Add one tablespoonful Of chopped walnuts,
two chopped hard-boiled eggs and six
chopped stuffed olives. Sprinkle very
lightly with salt, blend with mayon-
naise dressing and serve, heaped on salad
platter. Mask with little additional dress
ing and garnish with slices of hard-hoiled
eggs, capers and bits of picked beet.
Springtime Fruit Salad
Mix equal parts of peeled chopped rad
ishes, diced celery and pineapple cut into
cubes. 10 each cupful and half of the
combined ingredients add one diced ba-
mana and the drained yellow pulp of two
oranges: Moisten with half a cupful of
boiled dressing (made without mustard)
TO Which has been added two tablespoons
full of stif1y whipped cream Serve in in
dlvldual portions on lettuce leaves and
garnlsh with halved Maraschino cherries.
A fruit salad may combine the salad and
dessert course.
Cottage Cheese Salad
Add to one cupful of cottage cheese that
has been mashed sufficient milk to moisten
slightly, one slice of minced green pepper,
salt to taste, one teaspoonful of chopped
chlves and one tablespoonful of chopped
nutmeats. Form into balls and lay on let
tuce leaves that have been dressed with
the following: Mix in fruit Jar one tea
spoonful of tomato catsup, a saltspoonful
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-04-21
Cabbage Salad With Russian Dressing
Sunday
BREAKFAST

Sunday
BREAKFAST
Halved Grapefruit
Parsley Omelet
Rice Flour Mullins Coffee
LUNCHEON OR SUPPER
Japanese Rice Salad
Rolled Oats Mullins
Stewed Rhubarb CUP Cakes
DINNER
Roast Rack of Yearling Lamb
Mint Sauce Riced Potatoes
Spinach
Asparagus and Tomato Salad
Frozen Custard
The American Jewish world. [volume] (Minneapolis ;) 1915-current, 1918-02-22
St. Paul, MINI

PEELED by Djemal Pasha, and resum-
ing their normal life, confident that
their days of anxiety are now at
an end.
General Allenby's order of the
day, according to information re-
ceived by the Provisional Zionist
Committee, exhorted the men in his
command to remember the high
reputation for justice, tolerance and
fair-play which the British nation
EN- in the East, and expressed
confidence that the Expeditionary
Force would maintain the high
standard Of conduct it had hitherto
shown. He called upon all COM
handing officers to guard and pre-
serve all historic and sacred sites
and buildings and the persons and.
property of all the inhabitants.
These orders have been obeyed with
the utmost scrupulousness.
The American Jewish world. [volume] (Minneapolis ;) 1915-current, 1918-02-22
49, x45SSa0 p A Z BY G HECK
7sAxRmEY Safe, Convenient, Business-hke
\yRE AMERICAN NATIONAL BANK
Bank 70 Every
at Seven .Paul,M
The Strong Bank for Everyone"
Robert at Seventh,

The purim entertainment of the Tenn
pie School will be held on Monday eve
ming at 1880. No tickets required.
The Ladies' Auxiliary of the Temple
will hold a card party on Thursday
afternoon, February 28th, at the Temple
of Aaron, at about 2:30.
The thrift stamp contest in the Tenn
pie of Aaron School, in which thirty
eight children participated, brought the
total amount up to $216.50.
The American Jewish world. [volume] (Minneapolis ;) 1915-current, 1918-02-22
BRITISH RULE IN PALESTINE

The behavior of the British troops
in Palestine has made a profound
impression on the population, espe-
cially that part of it which is in
position to make a frst-hand com
parison with the sort of rule the
Holy Land was subjected to before
the capture Of Jafa and Jerusalem.
The Jews are Fastening back to
Jaffa, from which they were ex-
The American Jewish world. [volume] (Minneapolis ;) 1915-current, 1918-02-22
TEMPLE AARON NOTES.

On Friday evening services will be
held at 8:15, at which time Rabbi Phil
lip Kleinman will speak on the subject.
Jewish Woman. A purim sermon.
Special purim services will be held
on Monday evening at 6:15 P M. at
the Temple of Aaron, at which time
the Megilla will be read.
The American Jewish world. [volume] (Minneapolis ;) 1915-current, 1918-02-22
PURIM BALL FOR HOME FOR AGED.

On Tuesday evening, February 26th,
1918 at the Masonic Hall, corner Sixth
and Smith avenue, Saint Paul, Mime
sofa, The Jewish Home for the Aged
of the Northwest will give it's Eleventh
Annual Purim Ball. The proceeds go
to the Home.
The Home has demonstrated it's use
fulness. In its internal management it
is orthodox to meet the demands of the
inmates. Its support comes from all
classes of Jews. The Home is Just ex-
banding into career of wider and
greater usefulness. To fulfill it's aim
and purpose it needs the support of the
community.
The American Jewish world. [volume] (Minneapolis ;) 1915-current, 1918-02-22
MEMBERSHIP DRIVE FOR CHAR
TILES TO BE LAUNCHED AT
DINNER.

The great demands made on the
funds of the United Jewish Charities
of st. Paul for the relief of the poor
has given rise to the idea of a member
ship drive which will be launched at
a dinner to be given Thursday, Feb.
28th at the Commercial Club of St.
Paul at $50 P. M. The present fl
nances of the Charities are absolutely
Inadequate to meet those demands.
The United Jewish Charities of st. Paul
embraces practically all st. Paul Jew
ish charitable societies and all Jewish
citizens should rally in this movement
to further it's objects.