davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1918-11-10
Nev Ways to Cook Old Foods

and one tablespoonful of sugar -.
over hot water for eight minntes So0s w
and fold i'll two Tablespoonful, ,'oel
whipped cream. Serve in lettuce cua.
Baked Cheese Cus.ards
Mix together one cupful and p h.,. .
grated breadcrumbs. half = c~nss sa,i q
grated cheese, half a teaspoonfni ui - =
saltspoonful of paprika. a few ', as, ssi,
OF Worcestershire sauce and half ss t.s
spoonful of mixed mustard. Arranss.
the mixture in four buttered tiSS. timhsI.
moulds and pour over sufficient cold lIS:as s';r
mixed with one lightly beaten 'ts soa ni'!A !!
cover the bread. Stand the mou,Sss I. y
pan OF hot water and bake in nas ~ :
crate over for twenty minutes ''u
Frozen Coffee Custard
Prepare rich boiled custara s..
one pint of milk, one Tablespoonful i'Vn ~
cornstarch.. moistened with a little eoI5
water. a pinch of salt, two well.bssssua'u su'u
eggs and two tablespoonsful of uaseu snasa
Cook the milk and cornstarch oysr srIs' ha.
water for eight minutes; then ADJ y. ,,.'
eggs and sugar. Stir until very th;u -
and smooth and flavor with strong ses. sIs.
coHee, allowing for some loss of aar,
IN freezing. Add half teaspoonfu ~
vanilla extract, turn into a ch;r.s
freezer and freeze slowly. This s.. rss;s.
is improved by the addition of two WY s'
three tablespoonsful of whipped CREAM sv
Chocolate Batter Pudding
Mix until very smooth half runip
each Of sifted Victory -four and 'ras as
milk and a quarter Of teaspoonful essS
Of salt and ground cinnamon. then bsrS
with one cupful and half Of hot mill mill
and cook, stirring constantly, in the IN m
per part of the double boiler for ei0k
minutes. Add two squares of unswsst.
ened chocolate dissolved in little ho,
water, mix we'll and blen0 in three evc
yolks beaten will, quarter of cupfui
OF sugar. Remove from the fire, stir n
two tahlespoonsful of oleo, and when
that $ melted fold in the stiffly whipped
egg y. -. Bake in creased puddinr
dish about half an hour.
New-York tribune., 1918-11-10

r 7 NiIAPPILY the market basket
has become figure of speech,
~ like the "dinner pail" 1t means
your order of meat, fruit and vegctas
bes, bread and milk delivered, per-
faps in four different motors-that is
too often the up -tosdate market basket.
"Dowr South" market basket is d
real basket, with bail that hangs
on the arm Of the lady Of the
house, who brings home in it her salad
stuff, fruit, eggs, With bunch os
nowerS-lS cents for big bunch OF
glowing n,arigolds from negro
man,mys garden patch-stuck through,
Inc top, FOR JOY. Then there is another
basket-a bigger one, to hold meats
and potatoes and suci,-broughf home
in the small express wagon of picka=
ninry, or sent home by the butcher or
vegetable man for 10 cents.
New-York tribune., 1918-11-10

''What is ali that. you say, "to us,
who live in a land .of few markets,
great distances, elevated steps and
crowded subways?" 1t is just this: That
you must be content to add 20 to 80
cents expense to every dollar of food
if you get that much service. 1t can't
be thrown in for nothing. Paper and
string, gasoiene and mar-power are too
high. Get ready to make stand for
good markets, paid-for deliveries, buy
;i1g in larger quantities and separating
the cost Of food and of service. Then
Mrs. A, who buys wisely, pays cssh
ard carries home her purchases will
not have her food taxed to cover the
demands OF Mrs. 3, who orders late
ard often, in small amounts, exacts
motor delivery as part of her purchase
and lets her account run several
months.
New-York tribune., 1918-11-10
Utensils for
Handling Fisl,

The fish which plank to perfection are
shad, whiteiish, mackerel, bluetish, red
snapper and pompano. There are
number Of real advantages 20 this
method of cooking; it is so easy it nay
be done in any hot oven. and the wood
imparts a flavor to the fish which can
be obtained in no other way. Then there
is no difficult task Of sliding it from
broiler or bake pan to the platter, because
it is the correct thing to send the plank
straight to The tanle laid on a folded
towel. If you have to prepare fish
yourself for planking, remember it must
be cut down the back instead of down
the stomach, the thin portion of the flesh
going on the middle of the plank.
If you have TO fish kettle imprcvise
one. Line a wire basket with a napkin,
allowing the linen to fall over the edges:
put in the fish, coiling it slightly if it is
large, and drop the basket into the boil.
ing Water This IS an easier method Yor
lifting it out whole than if placed right
in the kettle.
Fish of all sorts require the accom-
paniment Of u starch food and salad
to make we'll balanced meal; it may be
bread, rice, potatoes or macaroni, and
any one leafy vegetable, spinach, lettuce.
and tomatoes, cucumbers, etc.
An iron fish sheet with rings at each
end for handles may be made by any
tlnsmith for so cents. Grease it we'll
and lay strips of salt pork under the fish,
then set it in baking PAN You will
ind 1t very easy to slip baked fish
from this sheet onto a platter.
New-York tribune., 1918-11-10

The little, cookcd~food man where
do my two-person Weekend market
ing almost sheds tears Of Joyful appre-
citation when | put my market basket
on the counter and he fills into il the
numerous small cans and jars and
packages, many OF them unwrapped.
"If they would only ali do it, i1c sighs,
of women who have come only few
steps. but there is not basket in the
crowd, and I slip out conscious that
am an unpopular and peculiar person
in the eyes Of the many.
Think about ycur market basket,
what it means both as symbol and a
reality, in helping to solve the food dis
tribution problem and the high cost of
living.
ANNE LEWIS PIERCE,
Director, Tribune Institute
New-York tribune., 1918-11-10
By FLORENCE SPRING

~ nEADJUSTMEMT even in COM
X parativcly unimportant matters,
is hard, and the jolt Of being
suddenly thrown upon winter food re-
sources after the summer garden is not
pleasant.
3 There are, however, even in Noveu-
her, many odds and ends Of salvaged
Garden crops, as we'll as those proper 70
fall and winter, to ease the shcck-~green-
and ripening tomatoes, winter souashes,
cabbage heads, both purple and white,
carrots, beets and, above all, celery, one
of our finest and most valuable crops. /
use very little Of it through the fall
saving it for the time when the sue
culent summer vegetables are gone; and
then, of course, there are our reserves
of onions. satisfy and turnips to be
called on as reinforcements.
Potatoes are always with us, but it is
surprising how much more they arc en-
ioyed after temporary Punishment
from the table. Hero arc some Of the
most appetizing ways Of using Novem-
hers salvage:
New-York tribune., 1918-11-10
By VIRGINIA CARTER LEE

THINNER is the meal of the day, and
careful planning and shopping
for it should make it as attractive
and appetzing as it is nourishing and
wholesome. Dinners should be an event
"a family reunion.
This does not mean that it must be
an elaborate menu; but the food values
should be presented in the right proper
tions, and careful judgment should be
exercised so that the different courses
do not conflict, but make up harmoni-
Gus whole.
By this is meant the serving of
rather heavy soup, like mutton broth
with barley, in the first dinner menu,
when the main course is to consist of an
ornelet or some similar dish, and the
serving of a clear, light soup when the
piecs de resastonce takes the form Of
steak OF joint
Plan the desserts and salads in the
same way and occasionally serve a din
1er, as in the third menu, with hearty
chowder, a good salad and nutritious
dessert. In such menu meat would be
superfuous, as the correct food values
are present without it.
In shopping for the supplies required
FOR the different dinners great variance
Of prices was noted meats, vegetables
and fish costing from 20 to 80 per cent
higher in some shops than in others.
This was explained by one very courte-
GUS market man (when I mentioned that
| thought that about the same quality
of meat was obtainable for 8 cents
pound less only three or four blocks
New-York tribune., 1918-11-10
BY VIRGINIA CARTER LEE
NHE delectable sweet potato is at its
best, and although not quite so
~ good q standby as the white va.

ME- deiectable sweet potato is at its
best, and although not quite so
good a standby as the white va
rlety, it has delicious flavor all it's own
and is a most acceptable variant. II
contains more starches and sugars and
fats than the white potato, is richer in
every way and yields so per cent more
heat and energy.
To have them just right care must he
exercised in the cooking. BE sure that
the skin is not cut or broken before boil
ing, for if this occurs the vegetable alb
soros water and becomes scggy.
All varieties of sweet potatoes may be
cooked after the same rules. Those
grown in the far South are generally
known as "yams," and they are particu-
larly delicious. They arc best panned
in the oven, candied or baked, but are
generally pasty ard heavy when boiled.
In cooking they frequently exude sticky
juice resembling q light syrup or mo-
lasses and should be cooked in q deep
pan to retain the natural juices
There is an infinite variety Of recipes
tor preparing sweet potatoes, many of
which will be new to Northern house
keepers, but, once tried, they become
prime favorites.
New-York tribune., 1918-11-10
Vegetable Macedoinc

This is such delicious and satisfy
ing combination that the absence of
meat at the meal when it is served is
never felt. Have it's future serving in
mind in planning the vegetables for the
preceding day, that some may be left
over to save the work of cooking too
great a variety at the same time. Those
suggested may be varied according to
convenience. In the centre of a platter
or large, shallow serving dish lay a
cooked caulifiower, flower side up. Sur
round with various cooked vegetables
arranged in little mounds, with especial
reference to attractive color combina-
tions-diced beets, carrots, button onions
potato balls buttered and rolled in
chopped parsley. tiny Brussels sprouts,
diced turnips. Dress all very literally
with melted butter or pour around them
a. little hot, rich cream, salted to taste
Hollandaise sauce may be passed if
wished.
BE sure that the various vegetables
are salted sufficiently. A little paprika
may be added TO the melted butter or
cream if desired. This dish, if once
tried, will, l venture to assert, there
upon appear regularly on your table.
Next day the vegetables left over may
be separately diced in tiny pieces, COM
bined and heated rapidly at the last min
ute in little cream or butter, a few
peas or midget limas added, and the
whole offered as the ordinary macedoine
accompaniment to the meat or fish dish.
November Beets
Cook good sized beets, cut in small
cubes and reheat in the following sauce:
Mince one onion and fry in two table
spoonsful Of butter until light brown;
add salt, bit Of nutmeg and pepper
and stir in a tablespoonful Of -four;
when smooth add cupful Of hot milk.
Let this come to a boil. add the beets
end serve at once, very hot.
Brussels Sprouts With Piqusnt
Sauce
s;oI tie sprouts until tender, salt,
Yain and keep hot. Make a sauce by
combining and cooking in the double
lDilcr until it th!ckens one egg, slightly
I.eaten. one fourth cupsul Of vinegar.
n~s-ei1htb capT'ii Of table oil or melted
New-York tribune., 1918-11-10
Sweet Potatoes en- Casserole

Boil and peel the potatoes, cool and
cut in halves. Cook one tablespoonful of
minced onion and the Same of minced
green pepper in TWO tablespoonsf,l Of
vegetable oil for five minutes, then stir
in one tablespoonful Of -four and add
slowly one large cupful of canned tomato.
Season to taste with salt, celery salt and
tiny pinch of ground whole cloves; add
New-York tribune., 1918-11-10

before turning. Broil the skin side care
fully; it is apt to burn. Set it in hot
oven for five minutes to thoroughly fin
ish the cooking.
When baking halibut pour milk over
and around it before setting it in the
oven. 1t keeps the fish moist, improves
the flavor and browns it more thor
oughly.
New-York tribune., 1918-11-10
Grilled Sweet Potatoes

Boil the potatoes will, the skins on,
peel and cool. Cut them into slices a
quarter of an inch thick, dip in melted
chicken fat or bacon dripping, place them
on wire broiler and broil over clear
tire or under the oven jets in gas range.
Brown on both sides and serve very hot.
busted with paprika.
novel way to prepare fried sweets"
is to cut four cooked, peeled potatoes into
long strips. Prepare syrup from half
cupful of water one tablespoonful Of
brown sugar and halt teaspoonful Of
oleo and cook for three or four minutes
Let the potatoes soak in this syrup about
thirty minutes and baste frequently. then
drain and dry.
Several side dishes and two or more
desserts can also be prepared from these
tubers. Of the former, potato cakes are
very good. These are made from ho;1ed
potatoes, peeled after cooking, then
mashed finely and all fibrous matter re-
moved. 10 one quart of this potato add
two eggs slightly beaten, two table
spoonsful of melted oleo, half teaspoon-
1ul OF salt, little paprika and an eighth
OF a teaspoonful of poultry seasoning.
Molsten with half cupful of hot milk
and work with the hands until thorough
iy blended. Pat out into fiat cake cut
with a biscuit cutter, roll each in -four
and brown quickly in hot fat. These are
delicious to serve with cold duck or chick
en-, and half cupful of strained
chicken gravy can be used in place of the
milk
New-York tribune., 1918-11-10
Sweet Potato Mufains

Boil and peel enough sweet potatoes to
make three cupsfuI when mashed. Str
into this pulp one quart of scalded milk
one tablespoonful of butter one tea.
spoonful of salt and let stand until luke
warm. Add one yeast cake dissolved IN
little tepid water and enough site
Victory -four to make d good baasr
Beat we'll, cover and let raise overngsi
When doubled in bulk, add additions
flour to make a soft dough, knead fr
fve minutes and again put aside
raise. Roll out, cut the size Of muhi
rings, place in the CREASED rings and h
stand until very light. Cook on he
creased griddle as you do Englhh
New-York tribune., 1918-11-10
Creole Sweet Potatoes

Prepare half a dozen large tuben d
equal size by parboiling them for twuF
minutes, then peel carefully and cut u
halves, Place the pieces in a shallov
buttered baking pan and sprinkle lighay
With salt, celery salt and paprika. Pour
INTO the pan a cupful Of brown stock snG
bake in rather quick oven until tendsF
and slightly Drowned. Baste occasion
ally with the stock while cooking, drar
and serve w Nh stpak chnns OF fish.
New-York tribune., 1918-11-10
Sweet Potato Recipes From
the South

one teaspoonful of brown sugar and coot
for fifteen minutes. Strain, arrsngs the
potatoes in a small casserole. pour oyel
the sauce and cook covered for trent
minutes. Uncover, sprinkle with b.oEns
break crumbs. dot with bits Of butte
and brown over for ten minutes long,
These are delicious to serve with choT
OF, steak
New-York tribune., 1918-11-10
Tomato and Potato Chowder

Cook, without coloring. for five min
utes, one large slice Of diced salt pork
and a minced white onion; then add a
quart Of canned tomatoes, two stalks Of
celery cut in small pieces, bay leaf
and two cupsful Of cold water. Simmer
slowly for half an hour, and then add
four peeled potatoes cut in slices and
tablespoonful Of minced parsley. Cook
until the potatoes are tender, and
thicken by the addition of little -four
mixed to a paste with cold water. Stir
the chowder until smooth, remove the
bay leaf and serve Immediately. Season
to taste with salt and paprika
Broiled Liberty Steak
This dish is rarely popular because it
is not cooked properly and is generally
a drieel-out, tasteless concoction. Have
the butcher grind for you onc generous
pound Of round steak wisA about two
ounces Of beef suet. Never buy that
which is already ground. With the meat
ask for long thin piece Of suet. When
water and knead and pat the chopped
beef into the shape of porterhouse
steak, using the strip of suet to simulate
the bone. Lay in a cold place for at
least half an hour and then lay on
buttered broiler. Broil quickly, just as
YOU do steak; transfer to a very hot
platter, sprinkle with salt and paprika
and spread with little softened butter.
Remember that chopped meat cooks
more quickly than a slice Of meat, and
it also cools more quickly. Do not season
before cooking.
A New Fruit Salad
Mix together half a cupful Of diced
canned pineapple, one diced banana, the
edible pulp of one. large orange, half
cupful OF tender chopped celery and one
cupful Of seeded and peeled Malaga
grapes. Moisten with dressing made
from half a cupful each of pineapple
juice and hot water, one tablespoonful
and half of cornstarch, half a table
spoonful Of lemon juice, a pinch of salt
New-York tribune., 1918-11-10
At the Sign Of the
Fresh Fish

Of course, if you live some distance
from the ocean or the Great Lakes, 1t
will be impossible to find in market fish
as superatively fresh as when lifted
straight from the net Fish transported
long distances often have their gills
bleached by the ice. which would not im-
prove the quality of the food Still to
be fit for human food they should not
have lost much of their beauty. The signs
to avoid are limp fins, dull eyes, pale,
iiver-colored gills, flesh in which YOU
leave dent by an impression of the
finger, streaks of gray or yellow in the
skin or flesh and the slightest symptom
of a foul or disagreeable odor.
When purchasir< haibut or sword
fish. where the head and fins have been
removed, Che test is pearly white or
shining gray skin, firm flesh and a good
odor. 1t is an excellent rule never to
buy fish which is out of season. If YOU
want bluefsh in February or shad in
November you can probably get ia
fish dealer will produce almost anything
from his refrigerator at any time of the
year. but you may rest assured it has
seen repose Of months in cold storage.
Although they may have been put into
cold storage perfectly fresh, they do not
have the same favor as fresh caught
fish. Properly handled by the retailer.
they are absolutely wholesome. 1t is
an excellent plan to post ones self thor
oughly on the fish which are in season.
New-York tribune., 1918-11-10
Buying and Cooking Fish

all the year round, and purchase &C
cordingiy.
New-York tribune., 1918-11-10
Sweet Potato Candy Balls

Peel the potatoes and scoop ou, ~, sss' .sss
balls with vegetable scoop. boa ... vi II
balls gently in slightly salted waFsr snl;ut. h
til they can be pierced with spIr srrs;
Drain carefully; prepare sugar s'sn ~
from two cupsful of maple susa1.. s1 mi. i
flavor with a teaspoonful of al vanilla ssIs 5
tract and add part Of the pots'Oo cosers Ssi
Let them simmer until they are cs,ra s,moa
with q thick coating and are .a aSt asSsts
transparent. Remove one at tune r,sss 81:
skinner. roll in chopped nTs Tssp wi I'll
and drop on paraftin paper Inv Inv! a.
harden on the outside and MAKE
liciops confection. r.r r..
Now that we are placed OIL sas'r nots.
tions, the delicious 'candied ,.s sws's Gwl
tees" may seem an impossio,l.l,lass,,, u s,,;;.h III
results, however. are obtainable W's sesrl
use of slightly thinned mciasssis,r ..i.rty II
syrup" or honey used with Rpp f.. syspp
oleo. Basse frequently with the 81"
that forms in the pan.
New-York tribune., 1918-11-10
Sweet Potato Canapes

These will be found delicious to ssrfe
with the salad course Cook three sVai
potatoes until tender, then peel and pre-
through ricer. Add the grated yols'
OF two hard boiled eggs, two Tablespoon
ful Of softened butter, half teaspoonil
OF salt, a pinch of cayenne and hsl r.
cupful of grated American cheese. ID
well and spread thickly on rounds Of o.
buttered toast. Set in very hot o'S'
until the tops are brown and crlsp.
New-York tribune., 1918-11-10
Sweet Potato Pie with Raisns)

This is quite unlike the usual sWe,
potato pie and is very good. Crean
scant quarter of a cupful OF oleo ~
blend it with quarter cupful OF p1osl p,
sugar. Beat one egg and the yoih N
another lightly into one cupful OF e.
and add it to the butter and sugai' W.
a large cupful Of cooked and slfted sssI ~
potato, half a teaspoonful each Of ri
and ground nutmeg. one cupful OF % m'n
the grated yellow rind of half iIayt, paty
and half cupful of seeded raisins % -
in a deep pie plate like custard p''
New-York tribune., 1918-11-10
By JULIA W. WOLFE

THE food administration is telling
us to eat more fish. How many
people know a fresh fish when
they see one? This is the way to
learn: If it is possible in your own
town, or when Oh vacation, go to see a
fishing boat empty its cargo on the
wharf and make an individual study Of
that cargo. Learn to know the ear
marks, not only those left by ST. Peter
OH a l1addock, but the signs of perfect
freshness on all fish.
New-York tribune., 1918-11-10

s;oI tie sprouts until tender, salt,
rain and keep hot. Make a sauce by
combining and cooking in the double
'oiicr ontij it thickens one egg, slightly
i.eaten. e-fourth cupsul Of vinegar.
o~s-ei1htb enpf,ii Of table oil or melted
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1918-10-04
YOUTH At A DISADVANTAGE
Younger Men Are Ineffective In OBJ
tanning Credit as Well as In the
Control Of Workmen.

Christian Girl, president Of the
Standard Parts company Of Cleveland.
o., says In the American Magazine:
"when n man of noticeabiy youthful
appearance goes TO n cautious banker
seeking TO f3ance even the soundest
kind OF n proposition. his line OF argu-
ment Is discounted before he says n
word, by his youthful looks. The
banker Is afraid OF being carried nway
by mere boylsh enthusiasm and Is on
his guard. II / were much under thlr-
ty,hve and had n hptop business
scheme 10 finance, I would get an old.
er man OF established reliability and
conservatism to present II for me to
the bankers.
"Youth Is not always 40 good, either,
In the production end Of n big bust
ness-hnndiing n force Of men and
getting the work out Of them. In the
first place, the man who Is bosslng the
Job should have occupied all the lesser
Jobs between him and the bottom rung
OF the ladder. This requl-es time.
And, furthermore, men do not like Ia
work under n boss who looks too much
like a mere boy, nc matter how ~mar'
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1918-10-04

lowed. Tia. the troops who had trav.
ersed this rond before us had Jared
worse was evident from the many dead
Germans who lay along the rond. The
commander feared that he could not
get the machine in motion again II II
was halted. and permitted to stretch
its weary limbs on the ground for a
brief rest. And so II crept along like
a snail. Only. Instead OF having a
snail's shell on Its back. there was a
leaden burden.
The monotony of the march was
Carrizozo outlook. [volume] (Carrizozo, N.M.) 1910-1945, 1918-10-04

the village. We could not learn the
reason for their having been shot. The
only answer 20 questions was n
shrug OF the shoulder.
The village itself had not suffered
10 any noticeable degree ns far as
destruction OF buildings was concerned.
hut never In the course OF the war had
! seen a more complete Job OF plumber
Ing than had been done In Sulppes.
That we had to live and eat IL true.
and as the inhabitants and merchants
had flown there was nc opportunity to
pny for our necessities. Therefore we
simply entered n store, put on stock
ings, laundry, and left the old things.
then went TO another place, took what
over food looked good 10 us, and then
proceeded to a wine cellar, there TO
seize as much as our hearts desired.
The men OF the ammunition column,
located In the village as well M the
sanitary soldiers and cavalry by the
hundreds, searched the houses and took
whatever they liked best. The finest
and largest business places In Suippes
served n very large rural district sur
rounding and therefore were stocked