davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1918-08-04

Escalloped corn is favorite method of pre-
pairing this popular vegetable.
Two cupSful raw corn. cut and scraped from
the cob one egg, cupful milk, two table
spoonsful cornmeal -four, one large tablespoon
ful butter substitute, one tablespoonful chopped
green sweet pepper-more if wished one
eighth teaspoonful sugar; salt to taste. Com
bine, pour into buttered baking dish and
bake in good oven until set" and slightly
brown.
Corn chowder should be offered occasionally
throughout the entire corn season II makes
tempting and entirely adequate main dish
Diced tomato may be added for variety.
Any kind of mock berry pie" will
make seasonabe and delicious dessert This
Is made by filing sic plate with blueberries
or huckleberries, sweetened slightly and dust
ed with rice flour. The top is covered with
slices Of bread, buttered lightly each side, and
cut to Mt, and the whole baked until berries are
sufficiently cooked. Cover the first part of the
time that the crust may not get too crisp
Vegetable souffle affords an economical and
attractive way OF using leftover vegetables :
Three eggs, one cupful white sauce. few
drops of onion juice, one cupfu peas beans
or grated corn Grub through a coarse sievel
Mix the we'll beaten yolks of the eggs, the
vegetable pulp, sauce and seasonings Then
the whites shffly beaten and carefully folded
IN Bake in d buttered dish until set and
serve at once. Accompany with crisp salad
New-York tribune., 1918-08-04

ture is to wet the containers and set them in
a draft Of air
The principle is that of the old water
coolers of the Orient. The clay is porous like
flower pot, absorbing moisture readily and
holding it for long time, and the circulation
Of air causes evaporation, which always cools
This principle is also made use of by the
western plainsman to supply himself with cool
water when traversng the dry regions He
makes water proof bag Of canvas or some
such material and hangs it high in the air
where the wind can play around it,
For the large family a homemade refrger-
ator built around the same idea will be most
practical. A boxlike wooden frame is COW
cred on all sides with screening and shelves
are placed inside. This is covered with
piece Of muslin or Canton flannel, which is
long enough to dip down into pan of water,
and so is kept moist When set in the open
air, the porch, window. yard or even on the
ire-escape, evaporation constantly takes place
and cools the air within. These refrigerators
may be made AZ large or as small as desired
and it will add greatly to their convenience
IL one side is hinged like door and covered
with a separate cloth.
A large, unglazed flower pot sunk in wet
sand will prove an adequate cooler for butter.
New-York tribune., 1918-08-04

cannot be improved upon. 1t would seem as
II every one would know the best way of doing
cais, but l remember stepping into the kitchen
of friend, on errand one day last summer,
and seeing the corn gayly boiling in the kettle
a. least half an hour before dinner time!
| therefore conclude from this experience,
and from often seeing tough corn served on
the table, that an injunction to cook corn eight
minutes only will not be amiss. If very young
five minutes will do. We put the corn kettle
on just as we begin to take up the rest of the
dinner, drop the ears into rapidly boiling
water-pack the corn solidly so that only
little water will be needed-watch the clock
carefully, and bring the corn to table after
the rest of the dinner is served Place it in
folded napkin, that it may be steaming hot
New-York tribune., 1918-08-04
IL ~
By VIRGINIA CARTER LEE

X ENEROUS servings of two or three
" delicious and seasonable dishec are
as good as feast, if not better
In these days of high prices for almost
every edible commodity the caterer
should be congratulated who provides
anything approaching a feast with a
limited household allowance.
Menus for the coming week have been
planned with this thought in mind, and
liberal portions are given, with few if
any "leftovers." Fresh meat is served
for only two meals out of the twenty
one, with a small can Of boned chicken
(included in the grocery item> to give
zest and favor to the fritters that form
the main course for Saturdays dinner.
Remember in serving peaches, if they
are fully ripened but very little sugar
will be required, and with either water
melon or cantaloupe no sugar at all is
needed. This fact is we'll worth remem-
berlng, now that there is such a heavy
drain on sugar due to the height of the
preserving season.
The cantaloupe salad is particularly
good. Serve chilled cubes of the melon
on crisp lettuce leaves and dress with
French dressing, to which little grated
nutmeg may be added, if liked
The veal birds for Sundays dinner are
made from small squares of veal cut in
siice from the leg. Place on each a
spoonful Of seasoned dressing, skewer to-
New-York tribune., 1918-08-04
Meats, Soups and
Liquids

Vinegar and oil (or melted fat) in equal
proportions rubbed into fresh meat which is
set IN cool place will keep II overnight and
the meat will be more tender and better
favored for the treatment. Wipe it off with
dry cloth before cooking. Covering meat
on all sides with dry oatmeal and exposing the
plate to air is also recommended. Never cover
meat with solid cover of any kind unless it
Is lifted enough to permit a free passage of
air
Soups and many other foods that are not
spoiled by second cooking may be kept from
day to day by simply reheating boiling up.
Bottles of fruit juice other liquids once
opened will keep better if laid upon their
sides in order that the corks may remain moist
and swollen, thus giving the air no chance to
enter and spoil their contents A little olive
oil poured on the top of catsup after each use
will prevent souring and the oil In no way
impars its favor.
New-York tribune., 1918-08-04
Old Corn
Made Young

The too large corn is most successfully pre-
pared in this way
Cut each row down through the middle with
sharp knife and slice off the tips of the ker-
nels, then press out the rest of the pulp with
the back of the knife, scraping out all of the
"plilk.7 Put this in saucepan with enough
rich milk to moisten we'll and let it boil five
minutes, stirring frequently. Add salt, butter
and an eighth teaspoonful of sugar
New-York tribune., 1918-08-04
BY MAY B. BROOKS

a cloth before placing it in the water Will keep
it longer. The butter bowl may be merely
wrapped in wet cloth and set in the window.
The ten-cent stores display butter cooler
in the shape of glass dish which fits into q
shallow, trimmed saucer The butter is placed
in the disk which is then inverted over the
saucer and set under faucet that is allowed
to drip slowly over the dish, something after
the fashion of the watering cans used for
chickens. The rim of the saucer holds just
enough water to provide GOODNESS and the con-
slant dripping keeps it fresh and cold 1t
would be easy to improvse device of this
kind from an ordinary bowl and dish. 1t is
an excellent plan to place a small lump of
charcoal with the butter to keep it sweet and
free from odors, especially if kept in con-
tainer with other foods
Parsley, lettuce, celery and similar green
New-York tribune., 1918-08-04
AHE AI) OF
BY FLORENCE TAFT EATON

Vegetable combinations are largely used in
France, where vegetable cookery attains the
highest degree of excellence. We are only
beginning here to the possibilities in this
direction. vegetable macedoine is an expen-
slve canned vegetable when bought, but it is
possible to enjoy it in summer and also to can
1t for winter use from our own gardens very
cheaply. Plan to serve it when YOU have
plenty of tiny fresh vegetables coming on at
the same time. Lima beans, peas, diced small
carrots, diamonds Of tender young string
beans, and surely midget onions in abundance,
all combined and served with plenty of butter,
white sauce or bit of thick cream-what
could be more appetizng or delicious?
Cook the vegetables for the macedone to-
gether, starting with the string beans and
onions, then adding the carrots and lastly the
lima beans and peas. Allow just enough water
to cover and let it practically all boil away
before the vegetables are taken up. Season
to taste, using butter or a substitute literally
The carrots should be diced so that the pieces
are the size of the peas served with them
Beets do not lend themselves to such COM
blnatlons but may be cooked whole, scraped.
the middle followed out and the cavity filed
Just before serving with a creamed vegetable.
The part removed may be utilized in a salad
New-York tribune., 1918-08-04
( EE.P / II &

UGUST sees the high tide of the vege-
"A table garden. This is the time when
4 n our garden, or some ones garden,
should yield US most of our living" 1t is
imperative, also, that we should plan to avoid
all waste. If We have planted literally wa
tered freely and "cultivated' often and regu-
larly especially after every rain-which, by
the way, we should keep up conscientiously
through the entire garden season-there
should be an abundant and lavish yield from
all of our crops"
The imperative idea to be kept in mind is
keep ahead of the garden" When a crop
overhows the table, assemble the available
family forces and prepare it for sailing, dry
ing or canning Plan vegetable menus for one
meal at least, and for the meat meal use only
small amount, preparing it often in conbi-
nation with vegetables, and serving other
vegetables in variety, that the appetite may
be not only satisfied but be tempted and the
family have no suspicion that meals are prac-
cay "meatless.7
Vegetables Disguised as Meat
Such recipes as this will help you to save
meat and pacify the family simultaneously.
Concordia Ragout
Use one cupful of each of the following:
Lamb, veal or pork, diced or sliced in small
thin slices; tiny carrots or larger ones sliced
New-York tribune., 1918-08-04

thinly; small onions, potatoes cubed or sliced
and peas.
Cook the onions and carrots in little more
than enough water to cover for one-half hour.
then add potatoes, peas and meat and simmer
until all are tender-about half an hour. Melt
a teaspoonful of butter and blend with tea
spoonful of rice, barley or corn -four, and add
to this the liquor in which the meat and vege-
tables were boiled, poured off carefully. Add
a little leftover gravy, if possible, or a bouillon
cube and spoonful or two Of stewed tomato,
II on hand. Season highly to TASTE boil up
and return to the ragout. There should be
enough to mosten literally. Serve on deep,
hot platter garnished with parsley If the
meat is at all tough put it on the stove to
simmer half an hour or more, then add the
vegetables, cooking the meat the entire time
1T very tender add Just before serving
New-York tribune., 1918-08-04
a Flower Pot in the Wind
"Refrigerates"

manufacturers are beginning to sense the
Hseds Of the city housewife in this respect
,m "@Ye placed on the market several very
,'enI deVIces for keeping food cool Per
~ 'he pest eontrvance of this sort is
- "hite porous bowl and cover made of
Jug clay Its price (betwecn 50 and 81
sn, 'ne largest size) may seem pro-
- "'''Ve TO some until one contrasts it with
average ice bill per month. It affords
@P'e room for the supplies Of small family.
~ Will hold the most perishabie foods Of
Sh good-sized household
."sn there IL another cooler Of this same
~ e''al, but shaped to hold milk bottle.
s'e Iittle refrigerator substitutes are an
'@mentai as they are practical All that ia
''sSsary TO insure perfect keeping tempera.
New-York tribune., 1918-08-04

not used will not dry out so readily To keep
cut lemon fresh, cover it with waxed paper.
dip 1t in melted parafin; rub the white Of ar
egg over it, simply place It, cut side down.
upon plate. The method to be chosen de-
pends upon the length of time it is desirar-
to keep IT. This applies to any cut fruit or
vegetable. The cut surface of anything sueb
as watermelons, squash pumpkins or hams,
may be successfully sealed with paraffin. A
ham will not mould if the cut end is rubbed
with vinegar
New-York tribune., 1918-08-04
Chicken and Corn Fritters

With chicken and fowl at the present
high prices, the canned boned variety,
extended by some other ingredients.
is relatively economical. Use one can
of boned chicken at 45 cents and two
cupsful of raw corn pulp Chop the
chicken finely, add the corn, two we'll
beaten eggs, salt and paprika to taste.
two tablespoonsful of milk (or gravy
may be used), and sufficient sifted rice
-four mixed with one teaspoonful of
baking powder to form drop batter.
Fry by the spoonful in deep hot fat.
Drain on brown paper before serving.
New-York tribune., 1918-08-04

goods viii Keep fresh for days if soaked in
cold water until crisp and then placed in
jar or pail with a tight cover. Or they may
be wrapped while dripping in cloth or paper
and placed in draft. Sprinkle the cloth as it
dries out. Parsley will last quite while if
kept in glass of fresh water, cutting the ends
off little each day. Another way is to pack
it in glass jar in alternate layers with salt
In fact, the universal keeping qualities of
salt may frequently be called into requisition
in the iceless home. Compressed yeast will
be usable after several weeks burial in a
Mason jar of salt, cheese will retain its mois-
ture and eggs and lemons their freshness for
a long period.
New-York tribune., 1918-08-04

gether in shape with wooden tooth picks
and brown over in little hot pork fat.
Transfer to a baking dish, pour in a
little seasoned stock and bake until the
meat is tender. Serve with brown
gravy, to which quarter of pound Of
cooked beef liver has been added The
chopped liver gives the gravy the ap-
pearance of the real 'giblet gravy used
with birds and chicken.
Supplies at the butchers will include
two pounds Of stewing mutton at % cents
pound, one pound and half of veal
at 30 cents pound and a quarter of
pound Of beef liver at 10 cents.
At the fish market two pounds of
mackerel at % cents a pound, one small
can of salmon at 80 cents, one pound and
a half of pantish at Is cents a pound and
two pounds of seabass at 26 cents
pound.
One pound of butter for table use onlv.
half a pound of oleo at Is cents, six
quarts of milk at 10 cents a quart, one
quarter pint Of cream at IL cents and
nineteen eggs at so cents dozen will be
required to follow the menus as planned.
and approximate marketing prices will
run to about the following figures:
New-York tribune., 1918-08-04
You Eat the Container
When 1t Is a Sweet PEPPER

Sweet peppers a most valuable adjunct
to vegetable garden and are especially use
ful IN the attractive serving Of leftovers. A
small amount of meat or fish combined with
bit OF nice cream sauce produces quite an ele-
SAINT dish if served in these green pepper
sfells. when the same leftover would be en-
tirely inadequate if simply warmed up" If
the Peppers are carefully cooked they form a
New-York tribune., 1918-08-04
Jonathan

Into one pint of hot boiled hominy
stir one tablespoonful and half of
oleo, salt and paprika to taste and one
beaten egg. Beat well, add two table
spoonsful of finely minced green pepper
and pack into a mould. When cold, cut
in thin slices, arrange in a creased bak-
ing dish and sprinkle between the lay
ers OF the cereal grated cheese. about
two tablespoonsful, and the same Of
thick tomato catsup. Cover the top with
crushed dried bread crumbs, dot with
bits Of oleo and cook in a moderate
oven for fifteen r,inutes
New-York tribune., 1918-08-04
Charcoal and Evaporation
Are Enemies of Odors and Spoilage

Dishes of leftover foods may be covered
with wet cheesecloth (do not allow it to touch
the food and set in the air Always avoid
putting hot potatoes or other vegetables boiled
whole in a close dish piled one upon the other.
Milk may be kept sweet for a day by setting
1T in large pan of cold water which is re-
newed several times. Wrapping the bottle in
New-York tribune., 1918-08-04
>shfts for Saving the Perishables When Is Scare

OG famines are becoming so common in
eongested districts that it behooves every
woman who would practice the all-impor
aoo art Of conservation to know something
e'oos the preservation of foodstuffs when the
,'e lacking. The woman in the country has
I'' cool cellar or spring house, but the fiat
S"sAer must resort to other measures to keep
"er butter firm and her milk from curdling.
New-York tribune., 1918-08-04

milk, eggs or salad vegetables Failing the
sand, line the crock with cheesecloth wrung
out of cold water and set it in the window
the cellar floor. Butter may be kept in
any closed vessel surrounded by wet sawdust.
In fact, one need only remember that wherever
the principle of moisture and exposure to air
may be applied it will be possible to secure
a certain degree of refrigeration.
New-York tribune., 1918-08-04
Lemons and
Other Fruits

Lemons will also keep indefinitely packed in
sand so they do not touch each other. stalk
end downward Dipping in paraffin; wrapping
separately in waxed paper; immersing in a
closely covered jar of water; placing singly
On shelf under inverted glass jar, wping
off the moisture as it accumuates on the in
side, are all tested methods of prolonging the
life of lemon.
TO avoid wasting this most useful ally of
summer comfort, peel and quarter as one
would an orange. instead Of slicing it for
garnishes and seasoning. Then any that ia
New-York tribune., 1918-08-04
Vegetable Combinations

very delicious onion combination dish has
recently come to my notice which makes a very
nice main dish" for lunch. Boil as many
small onions as required until tender. Make
rounds of toast in sufficient number, butter
them and moisten slightly with thin cream
(top of the bottle) Cover each round with the
small onions, sprinkle with grated cheese and
leave IN the oven until it melts. This may be
accompanied by lettuce and tomato salad
New-York tribune., 1918-08-04
Corn Tirnbales

Stir three tablespoonsful Of cornmeal
nto half cupful of cold milk and
add one teaspo onful of salt and half
teaspoonful of paprika; then blend in
slowly two cupsful of hot milk Cook
and STIR over boiling water until the
mixture thickens, remove from the FIRE
and add one tablespoonful of melted
o leo. two well-beaten eggs, and one cup
full of raw corn pulp. Turn into creased
baking dishes (individuaD, set on sew
eral thicknesses of paper in a pan of
boiling water and cook until firm. Serve
either in the baking dishes or unmoulded.
A bit of minced canned pimento is an
excellent addition
New-York tribune., 1918-08-04
a. - - e. Y s1'..: .

tdo not boiD, remove from the fire and
add half a teaspoonful of salt. four
tablespoonful of chill sauce, two table
spoonsful of chutney and saItspoon-
ful Of paprika Then fold in rhe stifflv
whipped egg whites and turn at once
into a deep buttered souf1e dish Bake
in a moderately hot oven until weIl-risen
and Drowned. Serve Immediately.
New-York tribune., 1918-08-04

Half watermelon is allowed each
time it is served and one large canta-
loupe for the salad. Six ears of corn
are allowed when plain boiled" ard in
making the fiummery (blackberries and
moulded mush), the blueberry mullins and
the pudding a pint of the berries will be
sufficient for each recipe.
New-York tribune., 1918-08-04
TESTED RECIPES
War Time Shepherds Pie

Purchase two pounds of stewing NUT
ton and cook slowly with a bay leaf,
one sliced onion, few celery seeds.
salt and paprka to taste and cold water
to cover. When tender, remove the
meat, take out the bones and also some
Of the fat and cut in small pieces. Strain
the liquor, thicken by the addition of
d teaspoonful of cornstarch moistened
with little cold water and add two
tablespoonsful of chopped parsley AR
add the sauce and cover the top with a
layer Of creamy seasoned mashed pota-
toes, to which well-beaten egg has
been added. Brown over in a hot oven
for ten minutes and serve in the baking
dish
New-York tribune., 1918-08-04
Baked Creole Onelet

Four eggs viii give very generous
portions for four persons Beat the
yolks OF four eggs until lemon colored
and add slowly one cupful of skim milk
Coos over not water until thickened
New-York tribune., 1918-08-04
How Not to Spoil Corn
in the Boiling

Everybody halls the arrival of the first green
corn. On my own table serve it every day
sometimes twice. There are many delicious
combination dishes in which corn forms the
main ingredient which perfectly suitable
for the main dish for lunch or supper
If corn is used accompanying vegeta-
lie the simple method of boiling it on the COB
New-York tribune., 1918-08-04
I II F.
AUG USI

delicious part of the combination, to be con-
sumed, and not mere receptacle to be left on
the plate. Halve them lengthwise remove
every seed, pour scalding water over them and
let them simmer on the stove about ten min
utes, then drain and fill.
Leftover halibut in sweet peppers is par
tlcularly nice, as the pepper flavor is espe-
clally agreeable with fish. Flake the fish
very little is required-and mix it lightly with
enough highly seasoned cream sauce to moisten
we'll; be careful that it is not "mushy." With
the mixture fill peppers, halved and prepared
as above, place in a buttered baking pan, CRATE
a little cheese on the top of each surround
with boiling water and bake in good oven
until the cheese is rich golden brown Or
mix the fish with cheese sauce cover with fine
crumbs and bits of butter and brown. Cod.
haddock or tuna fish may be used.
Other combinations for pepper cases are:
Creamed green corn; cut off corn moistened
with highly seasoned stewed tomato or tomato
sauce-especially nice; creamed onion-or
onions and peas-with grated cheese: tomato.
minced, highly seasoned and mixed with
crumbs as for an escallop, with bits of butter
on top; creamed potato, seasoned with minced
parsley and chives; any kind of cubed meat
or poultry combined with tomato or cream
sauce and few crumbs
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-12-23
KAISER TO HAVE
ELABORATE XMAS
ON GERMAN PLAN

London, Dec. 23.-William Ho-
henzollern has arranged for him
self a Christmas celebration after
the traditional German style, as far
as the circumstances will permit,
according to a dispatch to the Daily
Express from Amsterdam today.
The arrangements will include
elaborate religious ceremonies on
Christmas eve The idea of using
the village chapel for these, how
ever, has been abandoned because
of the fear of hostile demOnstra-
tions. The services, accordingly
will be held in the drawing room
of Amerongen castle, which will
be converted into a chapel.
The ex-emperor desired to have
the court chaplain, DIR. Ernest Won
Dryander, come from Berlin to
preach the sermon at the Christ
mas ceremony, but the Berlin gov
eminent, states the dispatch, has
refused permission for the chap
lain to go to Holland. The service
consequently viii be conducted BY
Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-12-23
EVENTS
Recital and Christmas Party.

Il
4 piano recital and Christmas
party was given Saturday after
noon at the home of Mrs. A r Wal
lin, 1901 Twentieth street. The
junior class of the last term gave
a short program which was as fol
lows:
Piano. "Rondo''- Ralph and Cliff
ford Ostrom.
Piano, In the Springtime"-Wil-
liam Totten.
Reading, In Memoriam" ten
onl-Lucille Lindburg.
Piano, Sing, Robin Sing, &"
Waltz" and Gypsy Life"-Beyerly
Bender.
Cornet, Cradle Song" and
Somewhere a Voice is Calling g.
Ralph Ostrom
Piano, 1.-The Hunt" and Rustic
Dance"-Helen Swenson-
Piano, THE Soldiers March
Evelyn Carlson
Following the program the after
noon was spent in playing games.
The rooms were attractiYefy deco
rated in the Christmas colors and
towards the close of the afternoon
the hostess assisted by Miss Mar
garet Baker served dainty re
Treatments at the dining table over
which a canopy of red and green
was stretched. During the lunch
con the beautiful tree was lighted
and added greatly to the Christmas
atmosphere.