davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-10

oil Italy who cleaned the fish for us said sit
tasted all the same meat"-it did chew
much the same as round steak but the taste
was largely due to the cooking. Both stewed
and fried, it was distinctly edible, but not a
dangerous competitor for the grayfsh, the
whiting or the ling. The latter is usually
cheaper than the whiting, but was preferred
generally by the tasters for flavor and sweet
ness to the whiting, which is also a sweet,
good pan fish, but somewhat coarse-grained.
Let us be ready to give the grayfsh cordial
welcome when he comes to market--if some
one else does the sknning and cleaning, it is
distinct acquisition apart from the low price,
Which should not be II cents pound,
dressed, according to the present outlook
A tasteless food will never gain much popu-
larlty except under conditions of dire need.
The cook must do her part we'll if fish are to
have the extended market that should equalize
prices cut down our meat consumption and
benefit us all financially and physically. Buying
1lsh only one or two days week, rather than
steadily, is one factor in keeping the price high.
SOME OF THE RECIPES THAT MAKE
POTATOES POPULAR
Here are several unusual potato recipes, in
Guiding two from Cornell in which mashed po-
tatoes are substituted for wheat -four
POTATO ROLLS
2 cupsfu mashed pota- l egg
toes | cupful milk
1 tablespoonful lard Yeast
J. tablespoonful sugar Flour
TO the hot potatoes add the lard sugar and
salt When mixture is cool, add egg and milk
in which yeast has been dissolved. Beat mixture
we'll; then mix in enough -four to make Il soft
dough. Put the dough to rise in a creased bowl.
When light, turn out Toured board and roll
onc-half inch thick. Cut into shapes with bis
cult cutter, brush with melted butter and fold
them like Parker House rolls. Place rolls
in creased pan and bake them in quick oven.
Mashed potatoes may be substituted in part for
the flour in cookies, cakes and many delicious
desserts. we'll as in the rolls. bread, biscuits
and mullins. A potato biscuit dough may be
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-10
TESTED RECIPES
PARSNIP PANCAKES

Scrape and boil enough parsnips to make
a cupful and half when mashed. Stir
into this pulp one pint of milk (scalded)
and add one tablespoonful of cleo and
three-quarters of teaspoonful of salt.
Let stand until lukewarm Add one-half
yeast cake dissolved in little tepid
water and sufficient sifted -four to form
thick batter. Beat we'll, cover and set in
warm place to rise. When doubled in
bulk. add additional flour to make soft
dough, knead and again let it rise. Roll
out IN thin, fiat cakes, let stand on Toured
board until light and bake slowly like Eng
lish mullins on creased griddle.
SPANISH STEAK
A delicious dish can be made from a
flank or rump steak. Brown the steak over
quickly in little hot beef dripping, then
remove to baking pan. Dust with salt and
paprika, cover with layer of sliced onions
that have been cooked for five minutes in
the same dripping as the steak, and pour
over one can of tomatoes, juice and all.
Cover the pan and bake slowly until the
meat is very tender, basting frequently
with the tomato. Serve with gravy made
from the strained liquor in the pan.
EGGLESS GRAHAM GEMS
fast breads to make, and as no eggs are
used the gems are very inexpensive. The
ingredients required are one pint of milk
and one pint of graham flour with salt to
taste and tablespoonful Of sailed short
enlng. Place on top OF the range q
frame of iron-clad gem pans to get very
hot. Add the salt to the -four and stir
the milk and sailed shortening into the
flour. Drop a bit of oleo into each hot
pan, and while it sizzles pour in a little
of the batter and instantly bake in hot
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-10
By ANNE LEWIS PIERCE and LOUISE M.
WILLIAMS

Director and Domestic Scientist Of The Tribune
Institute
TIME old song asserts that paddy got
drunk on fish and potatoes" If more
particulars had been given the recipe
would probably have had an unholy interest
for number Of folk in these prohibition war
times. AS far as we know, this is the scverest
and most patriotic combination Imaginable
and by happy exception to the rule that
virtue is its own reward it happens to be also
a nutritious, fairly economical and pleasant
combination as we'll.
Uncle Sam is putting US through pretty
strenuous course of dietetic acrobatcs these
bays. Wet get all ready to forswear the juicy
steak and eat fish for the flags sake, and the
fish refuse to be caught and proceed to swim
into the class of Injuries. We forswear
wheat for meal, and corn meal scars in
price and the crop doesn't move because the
coal has the right OF way. We prayerfully
get ready to eat potatoes and they freeze, both
in the ground and in transit
However, there is a large number of survi-
vors among the potatoes, and the fish and they
are relatively cheap IN price; neither one is
suitable for transport because of bulkness,
high water content and perishablity, so it is
Our patriotic duty to change step quickly and
eat the elusive fish and static potato before
they hear about our plan and make themselves
scarce.
It's adaptable that you need to be, with a
talent for executing a quick about-face, if you
want to be worthy soldier in the ranks of the
Hoover army. This is said with no disrespect
to Food General Hoover-it isn't his fault
only his misfortune that he should have to
deal first hand with Nature. AS DR.. Wiley
announced some years ago, when engaged in
standardizng foods, There amt no constants
in Nature
In spite of all difficulties we have a large
potato crop, and we have all sorts of reasons
for eating it. The good news comes that Uncle
Sam underestimate the potato yield, and we
have some 100000 bushels more of potatoes
to eat than we expected They are starchy
food and substitute in part for the wheat
bread, making a double saving, for 10000 900
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-10

hsh In ITS enthusiasm the United States Bu-
rcau Of Commerce bulletin declares that this
1lsh will "knocll II. out Of the H. c. of L."
which is a remarkable Towering of magma
ton and vigor for an official bulletin
Fired by this hope, the director and domes-
tic scientist Of The Tribune Institute went
forth into the Wholesale fish market, and, with
the kindly aid of one of the so-caled Fulton
Market fish barons, came away the proud pos
SCISSORS of certain squid, one grayfish and nu-
merous ling and whiting. 1t is no fun to clean
and skin either squid or a grayfsh--this
should be done outside the home-but the re-
suits were all that could be desired
The principal danger in cooking fish is that
it will be dried out too much, cooked too long.
wrapped in too thick coat of corn meal or
bread crumbs and not sufficiently buttered or
sauced. In broiling, the juices that are driven
out by the heat should be caught and used in
dressing the fish.
One enthusiastic fish man complained that
he took beautiful fish home and they came on
the table "all dried up" 1t is attention to sim
pie points like these, platitudinous as they may
seem, that makes the difference between Il
savory meal that is delight and one that is
eaten from a sense of duty only. 1t is only
fair to a new fish that it should be introduced
by good cook.
When the squid, stewed with tomato and
onion (and looking remarkably like tripe), and
the broiled and fried and baked grayfish and
ling and whiting submitted to a jury
the award for the gold medal went unanimous
ly to the graytish baked and broiled A solid
piece of white, juicy meat, with quite rich
and distinctive flavor and only one clcar-cut,
easily extracted bone, were characteristics that
made it the general favorite.
No desire to take the squid away from the
Italian was evidenced--though the genial son
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-10
BY VIRGINIA CARTER LEE
a whole weeks menus
without the use of single egg

planning whole weeks menus
without the use of single egg
might seem an impossibility to the
average American housewife, who has
probably been in the habit of using two or
more dozen weekly. That this can be
done, however, a careful study of this
weeks menu service will demonstrate.
This boycott of the egg supply is recon-
mended temporarily because the last of
the cold storage eggs are soaring to fabu-
lous prices. This is due partly to the
unusual delay i'll the appearance of the
fresh egg crop weather, transportation.
the hon, and the high cost of feed are AL
lmplicated), and partly to the fact that
the storage eggs went in last spring at a
very high price (38 cents), and in thou
sands of cases have since been sold as
fresh
We can bridge over the probable short
age of the coming month of high prices
by largely emitting eggs from our menus.
BY using a little more milk or cream
neither the balance Of the ration, our
pocketbooks, nor the recipes will suffer
In the arrangement of the meals, in adj
dltlon to the Tuesday (meatless), Wednes-
day (wheatless), and Saturday (porlS-
iess), the caterer will notice that we have
gone step further in following the recon-
mendation from Washington and have
planned for one entirely wheatless meal
and meatless meal daily. This can be
either breakfast, luncheon or dinner, as
may be selected by the housewife, and if
varied in this way such meal can be
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-10
Nev CHEAP Fish Should Haze the Advantage
of an Introduction BY Very Clever Cook

starch has been dissolved. Cook, stirring cor
stanty. until thickened, being careful not to let
the sauce burn Add psppe. and SAT- 70 taste.
then add the fish mixture. when slightly cool
turn into deep pie dish that has been lined
with good crust, put on the top crust ana bake
until the crust is done.
sAUTED LING Or WHITING
Clean and wash the fish, remove head and tail
and wipe as dry as possible. Dip whole hsh in
beaten egg and then into graduated cornn,eal
seasoned with salt and pepper. Cook IN frying pan
with about two tablespoonsful Of olco or any
other fat. Leftover bacon drippings ere ever. very
good for cooking fish. Serve with piece OF lemon.
BRoILED LING OR WHITING
Clean and wash the fish, remove head and tail
and split down the back. Wipe as dry as posi-
Bile, sprinkle with salt and pepper and dot with
about two teaspoonsful of oleo. Place flesh side
toward fire we'll CREASED wire broiler. When
nearly finished turn skin side to fire just long
enough to make it brown and crisp 1t will take
about fifteen minutes for broing Serve with
lemon butter
SQUID STEW
squid Is easpoonfu salt.
tablespoonful minced 1-8 teaspoonfuI pepper
onion. 1-8 teaspoonfuL paprika.
5 tablespoonful stewed
tomatoes
ana backbone Wash thoroughly and cut in one
quarter strips squares. Put in stewing kettle
with all ingredients and let simmer gently for
twenty-five minutes.
SAUTED SQUID
Clean fish by removing skin, head and entrals
with backbone. Wash thoroughly and dry. Cut in
cneinch strips. Dip in beaten egg and cornmeal
seasoned with salt and pepper. Fry in about Two
tablespoonsful of fat.
BAKED GRAYFISH
Skin, clean, remove head and tail and thorough
~ wash the fish. Rub over with cornmeal sea
soned with salt and pepper. Dot with two table
spoonsful oleo butter. Place q buttered
dripping pan in hot oven and bake about twenty
minutes.
BROILED GRAYFISH
Prepare fish for cooking and split down back
Dot over with about two tablespocnsful of cleo
or butter. Sprinkle with salt and pepper. Place
on creased broiler, lower side UP, and when near
~ finished turn back up and brown slightly.
BOILED GRAYFISH
Skin and clean fish, put in boiling wafer which
contains two tablespoonsful minced onion, one
teaspoonful salt one-fourth teaspoonful pepper
one eighth teasDoonful paprka, one-eignth tea
spoonful thyme, teaspoonful vinegar Boil
until flesh leaves bones. Serve with lemon butter
or egg
SAUTED GRAYFISH
Skin, Clean remove head and tail Cut across
fish, making slices inch thick Dip in beaten
egg and cornmeal seasoned with salt and pepper
Cook in frying pan in two tablespoonsful of cleo
or butter Serve with lemon butter
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-10

easily introduced with very little self
denial.
In the individual chicken pies, served
for Mondays luncheon, use a potato crust
IN place of pastry, and use the bones of the
fowl for the soup at the evening dinner.
On Tuesday a meat substitute is given,
and for Friday hearty fish chowder with
a good salad and dessert. One meal of
this character is excellent to serve once
weekly, from an economic standpoint as
we'll as an epicurean one.
Purchases for the week will include at
the butchers two pounds of rump steak at
~ cents a pound, two pounds of breast OF
mutton at rs cents pound and a four
pound fowl at % cents pound.
At the fish market one pint of clans
80 cents, salt cod for fish cakes 10 cents,
one pint of oysters 80 cents, three pounds
of haddock at % cents a pound, and one
pound and a half Of frozen whiting at Is
cents a pound.
Two pounds of table butter at SO cents
pound, one pound OF nut butter or oleo
at 80 cents, eight quarts Of milk Goose,
to carry honey at II cents, quart and
six quarter pints of cream at 10 cents
bottle will be required to follow the menus
as planned, and it is strongly urged that
each Wednesday and Saturday the careful
caterer VIII study the market quota
tions," so that she will know exactly what
she should pay for supplies at the differ
ent class of shops.
Approximate prices for the weeks mar
keting should run as follows:
Butchers bill. NEUTRALITY-SUSPICIOUS.. S2.22
Fish bill. Observation-Disclosures. 1850
Milk and cream. Observation-Disclosures. 1.48
Butter and oleo. Observation-Disclosures. 1872
Groceries, including fruit and veg
MY
$1,000
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-10
oven for twenty minutes. The heat
raises the batter to lghtness and the cleo
gives crisp crust.

oven for twenty minutes The heat
raises the batter to hghtness and the cleo
gives crisp crust.
FROZEN FRUIT PUDDING
Many varieties of frozen desserts re-
quire eggs or cream. This one can be
made without either and yet it gives a
rich tasting dessert. The ingredients are
one pint of milk, one small cupful of
sugar the juice of two lemons, two
canned peaches and one large banana.
Mix the milk and sugar together, heat
and then cool. Add the lemon Juice
gradually Press the peaches and peeled
banana through the potato ricer and stir
into the milk syrup. Pour into chilled
freezer and freeze slowly
HOMINY CRUMPETS
Scald and cool one pint of milk; add
half g cake of compressed yeast dissolved
in two tablespoonful of tepid water, one
tablespoonful of sugar, one scant cupful
of boiled hominy, four cupsful of flour.
two tablespoonful of melted oleo and
one teaspoonful Of salt. Beat we'll and
let rise over night. In the morning add
quarter of teaspoonful of baking soda
dissolved in one tablespoonful of hot
water. Let stand FOR half an hour longer
and bake in CREASED muffin rings on a hot
creased griddle
GINGER PUDDING
Mix together one small cupful of fine
~ chopped beef suet, one cupful Of dark
molasses, one and half cupsful of stale
bread crumbs, two scant cupsful of flour
sifted with one teaspoonful Of salt and
one teaspoonful of baking powder, half
teaspoonful of ground cinnamon, one
heaping teaspoonful of ginger, half
teaspoonful of baking soda dissolved in
one cupful of sour milk and one cupful
Of mixed raisns, currants and citron.
busted with flour. Mix well, turn into
CREASED mould and steam four hours.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-10
Nine Million Extra Bushels of Potatoes TO
Be Can1oMflaged and Eaten Instead of Wheat

bushels of wheat must be saved for the Allies
The farmers responded nobly to the demand for
y large crop and planted extensively under dis
couraging conditions Of weather and labor. If
the crop is not handled they will balk next
time and not plant.
Potatoes unless dried are unfit for ship
ment. They contain some 7S per cent Of wa
ter, too bulky in proportion to their food
value to find room our overburdened and
utterly inadequate ships, and they arc apt to
rot in transit. There is nothing for us to do
with the potato crop but to cat it.
SOME OF THE POSSIBILITIES OF
POTATOES
There are compensatons besides helping to
win the war in eating potatoes if you go about
it intelligently and devotedly. Did you ever
roast a potato in its own skin and eat it lust
with salt? If not you have never really met a
potato; you only know it in some Of its many
disguised forms. Next there is the baked
potato, broken open TO let out the steam and
prevent sogginess, treated with butter, salt
and paprika, and good enough for any epicure
The potato boiled in its jacket to prevent the
loss of mineral salts and nutritives and the
additional 20 per cent loss in peeling can then
be scraped and roasted with the meat or
mashed or served plain so. Whether they be
fried crcamcd and baked with cheese, made
into savory salad delicious soup, there
is no real hardship in substituting potatoes in
part for the bread that we think we must have.
1t is true that potatoes have much less
building stuff than wheat cereals--only
about one-sixth; that they have seven times as
much water, and only about third of the
heat, or fuel value, pound for pound; but they
our second best supply Of starch, and have
valuable content of alkaline minerals, which
especially fits them to accompany protein,
acid-forming foods; hence "fish and potatoes
OF meat and potatoes" make for balanced,
wholesome ration. If you really want to get
the best of the potato, however, eat it skin
and all.
1t is a far cry from the soggy boiled or
watery mashed potato to the same vegetable
served in a variety of ways, from soup and
salad to pie crust; creamed and cheesed or
slipped into the biscuits to save at least half
Of the wheat flour they would take. A few of
the many recipes that help to utilize the potato
crop are offered as merely suggestive-cook-
books, government bulletins magazines and
patriotism will do the rest
TWO MORE FISHY CANDIDATES FOR
CONSIDERATION
AS to fish. Fresh fish practically are not at
this time of year, but frozen fish, such as cod,
founder, whiting and ling, may be had at from
y to Is cents a pound. In times of plenty,
when the ice on the sails of the fishing smacks
is not quite so thick, the ling and whiting
should sell for even less-from to 10 cents
Two new candidates for favor as cheap fish
are the squid, or devilfsh, of which the Ital-
ians consume thousands of pounds annually in
New York City, and the grayfsh--thc new
name bestowed by the Bureau of Fisheries on
the small shark previously known as the dog
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-02-10
Saturday (Porkless Day.

Saturday (Porkless Day.
BREAKFAST
Strained Orange Juice
Uncooked Cereal
Raised Potato Rolls Coffee
LUNCHEON
Baked Beans Sweet Pickle
Cornmeal Rolls
Canned Fruit
DINNER
Fish Chowder Pilot Biscuits
Cream Cheese
Pimento and Peanut Salad with
Lettuce
Parker House Rolls
Steamed Ginger Pudding, Hard Sauce
Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1918-10-26
CHICAGO BOARD OF TRADE.

Chicago, Oct 25.--Notwithstandin
that new peace moves by Turkey, to-
gether with other bearish foreign de-
velopments made corn prices today
average lower. the market finally
scored a brisk advance as result OF
exceptional upturns IN oats and pro
visions, accompanied by rumors of a
big lump in the basis on which the
government would contract for pack
ing house products. Corn finished
strong, ! "a to 2Bc net higher with
November $i.27 to $1.27K and De-
cember $122% to s1.22M. Oats
gained I &c to 2Bc and provisions
soc to $3.50.
Corn displayed more activity on the
buying side during the last thirty
minutes of trading than throughout
the whole rest of the day. Much of
the stimulus came from gossip that
the packers had received word that
the government would be willing to
paw for meats and lard on basis of
$3.50, whereas the product has been
selling on o basis of S1G.50.
Oats were strong from the start,
largely because of bullish estimates OF
food administration export require
ments.
The most radical advances in pro-
vision prices were for January de-
Iiveries on which no official restric-
tons are in force.
Closing prices.
Corn-Nov., s1.27: Dec, $1.22&.
Oats-Nov., II &c; Dec, roc.
Pork-Nov., s35.10; Jan, $4,000.
Lard-Nov. s2470; Jan. s24.50.
Ribs-Novo $21.25; Jan, $21.97
Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1918-10-26
ANNUAL MEETING OF
SCIENTISTS WILL BE
HELD IN ALBUQUERQUE
tS5'
SPECIAL CORRESPONDENCE TO MORNING JOURNAL


SPECIAL coeaIspoNpTncs TO MORNING JOURNAL
Santa Ie, Oct 25.-Dr. John ID.
Clark of the University Of New Mex
leo and president of the New Mexico
Association for Science, today am
nounced the following program for
the annual meeting of the Association
during the sessions of the New MeXi-
co Educational Association at Albu-
querque, Thanksgiving week;
/. Presidents Address; THE Eff
cheney of a Laboratory for Teach
ing" A comparison of factory and
collegeite methods.-Dr, John d..
Clark, University of New Mexico.
2. "Some Results of the Examination
of Children Of Pre-School Age in
New Mexico"--Dr. Edgar l. Hew-
EFT, School Of American Research.
8. Organized Predatory Animal
Contror'-J. S, Ligen, U. S. Biolog-
zeal Survey.
4. The Scientific Use of Poisons in
Controlling Predatory Animals
S. Il. Piper L. S. Biological Sur
vey.
5. Fundamental Factors in Indian
Art."--Miss Ruth Kelsey, School
of American Research.
Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1918-10-26
Cured of a Hacking Cough.

"For some time my little boy now
five years old had a terrible hacking
cough. We became very much alarm
ed about his condition and tried sew
eral different cough medicines, but
nothing had the desired effect until
we began using Chamberlain's Cough
Remedy. This was just what he
needed. 1t relieved him at once and
by continuing it's use for a short time
he was WELL" writes Mrs. Chas. Brey-
brook, MiddIeyille. N. Y. You may
we'll imagine the deep gratitude Of
the mother under these circum-
stances, and that she is certain to
Recommend ,Chamberlain's Cough
Remedy to her friends and these per-
sonal recommendation account In a
large measure for the popularity Of
this reA4edgs - .-4.-~ .--s~~s~-.-- -
Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1918-10-26
LIVESTOCK ETS.
Chicago Livestock.

Chicago, Oct. 25.-Cattle- Receipts
1000. Market steady to strong Choice
beef cattle, $15.50@ 1860: common.
$9.50@15.50; butcher cows and heif-
ers, $6.75@14.00; Gamers $5.750
6.75; choice stockers, $10.25 1915,
common s7.50m1025; choice veal
calves, $4,000 1850; western beef
steers, $4,000 1925; cows and heif-
ers, $S.50@12.50.
Hogs-Receipts $4,000. Market
steady. Butchers, $16.50@17.5O; light,
$15.75@17.1O; packing, s14.25@15.T5:
rough, s1S.50@14,25; pigs, good to
choice, $13.00@14.25.
sheep-Receipts 10000. Market
strong to higher
Albuquerque morning journal. [volume] (Albuquerque, N.M.) 1903-1926, 1918-10-26
NEW YORK MONEY.

New York, Oct. 25.-Mercantile pa
per. 6 per cent; sterling so day bills,
4.79 per cent; commercial so day
bills on banks. 4.72k per cent: COM
mercial 60 day bills. ATTN per cent;
demand, 47440; cables, 476 GIG.
RubIes-Demand 1874 cables, IA,
nominal.
Mexican dollars-7Tkc.
Government bonds Easy.
Railroad bonds-Heayy'
Time loans-Strong. Sixty and 80
DAYS and six months. 8 per cent bid.
Call money--Strong. High. low
and ruling rate. 6 per cent: closing
bid, So ner cent; offered at per
cent; last loan. 8 per cent; bank ac-
ceptanees, An per cent