davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1918-06-16
Make the Most of the June Garden
By FLORENCE TAFT EATON

them apart without breaking. Use it very
freely, as it is very healthful and, with the
oil addition, nourishing as well. We omit soup
at this season Of the year in favor of simple
salad course. The outside leaves, often so
fine and nearly bleached that it seems
crime to discard them even if conserved for
our chickens or pigs, are very nice cooked for
greens" and are especially good for children.
Swiss chard is available in June. If you
have garden, cut the outside leaves while
still tender, thus nsuring equally satisfac-
tory cuttings throughout the whole season.
When the leaves are young and comparatively
small cook them whole for about three -fourths
of an hour. Chop finely return to kettle, sea-
son with salt, a bit of pepper and generous
lump of butter. After the leaves get large
remove the white midrbs, Cut them in one
half to one inch lengths and boil until very
tender, adding salt the last ten minutes. Serve
with enough highly seasoned white sauce to
moisten well. Or cut the nidribs into three or
four inch lengths dividing the strips if too
large) tie in bundles and boil. Serve like
asparagus, on toast, adding salt and liberal
amount of butter or margarine. These are
particularly nice served with Hollandaise
sauce.
very nice salad is made by chilling the
stalks after boiling and laying half dozen
wrapped with strip of pimento upon crisp
lettuce leaves for individual portions A
spoonful Of thick mayonnaise is added to each
New-York tribune., 1918-06-16
TESTED RECIPES
shirred Eggs, With Spinach Puree


Cook the spinach in very little water
until tender. Press through puree sieve
and season with salt, paprika and little
r,elted butter. Line small shirring dishes
that have been brushed over with short
en:ng with this PURGE and break an egg
carefully into each. Dust with salt and
paprika, place in Moderate oven, and
when they begin 10 set dust over the tops
crushed dried bread crumbs 70 which a
teaspoonfui Of grated cheese has been
added. Cook for a couple Of minutes
longer.
Moulded Fish Salad
Soak one and half tablespoonsful of
gelatine in two tablespoonsful of cold
water for five minutes. Beat the yoks
of two eggs lightly, add two scant tea
spoonsful of salt. half teaspoonful of
mustard, saltspoonful of paprika. one
and half tablespoonsful os melted but
ter, three-quarters of a cupful of milk
and two tablespoonsful of mild vinegar.
Cook over hot water, stirring constantly,
until the mixture thickens. Remove from
the fire, stir in the gelatine and continue
to stir frequently until it begins to stiffcn;
then fold in one cupful of finely faxed
cooked fish and turn into a mould that
has been rinsed with cold water Chill
o.. the ice and serve sliced on crisp
lettuce.
Creole Eggs, With Cheese
This is a very hearty and appetizing
combination of eggs, vegetables and
cheese and is very good. Fry in one and
a half tablespoonful of shortening half
small minced onion, half a finely
chopped green pepper and one tablespoon
full of shredded parsley. When tender add
piece of bay leaf, one cupful of strained
tomato pulp, one Glove, salt and paprika
New-York tribune., 1918-06-16
50 kgE IN

"Elbow deep in June" is the house
keepers slogan. Knee deep in clover is
for the farmerette. If you want to keep
up with June and make the most of all
she has to offer, you can't stop at pick
ing roses. You must can peas and as
paragus, preserve Strawberries, make
the currant jelly, spice the gooseberries
and lure the family into living largely
on the fresh vegetables and fruits with
out getting tired of them.
These are busy days for the woman
who keeps house with her head and
heart and conscience rather than with
her hands and feet. Brains have always
been needed in the kitchen, but with
Hoover and all the state and city food
boards poking about in the pantry and
kitchen, to say nothing of the garbage
pail, you needs must" cook with brains
these days.
How to preserve the fruits and use no
sugar? How to make wax breads guar
anteed to satisfy the family, and disap-
point the garbage can? How to pay
war prices and buy Thrift Stamps out Of
the same inelastic purse? How to serve
milk and eggs, vegetables and beans SO
skllfully varied that the beef will not be
missed? These little problems call not
only for brains, but for eternal vipi
Lance and devotion. You cannot leave it
to the servant these days. Getting her
Intelligent cooperation means working
alongside and putting spirit into the
work as we'll as furnishing the bald di
rectlons. Napoleons of finance. Tallev-
rands OF diplomacy, the patience of Job
and the culinary knowledge of the ages
are all needed in the kitchen these days.
MRS: Eaton's suggestions should help
TO make the June drive pleasurable as
well as victorious
ANNE LEWIS PIERCE.
Owectof, The Tribune Institute
New-York tribune., 1918-06-16

to taste pinch of powdered thyme and
the same of ground mace. Simmer all for
five minutes and thicken by the addition
of one scant tablespoonful of -four mixed
with little cold water. Stir until the
sauce boils and remove from the fire. Ar
range in buttered baking dish alternate
layers ofsliced hardboiled eggs (use four
eggs), the strained sauce and grated
cheese. Have the last layer of sauce.
Dust thickly with crushed dried bread
crumbs and bake in hot oven for ten
minutes.
Macaroon Cream, With Crushed Straw.
berries
Soak one and one-half tablespoonsfui of
gelatine in one-quarter of cupful of cold
water for five minutes. Make a boiled
salt, the well-beaten yolks of three eggs
and one-third of cupful of sugar. Cook
over hot water and when thickened add
the gelatine. Remove from the fire. cool,
add the stiffiy whipped egg whites and
two-thirds Of cupful of powdered
macaroon crumbs. Beat again, flavor
with teaspoonful of vanilla extract and
pour into a mould rinsed with cold
water. Serve with crushed sweetened
strawberries as sauce.
Cheese Cakes
Mix together one cupful of rice -four,
one-quarter of cupful of sugar, one tea
spoonful of baking powder and half a
teaspoonful of salt. Rub in with the
fingers one teaspoonful and half of but
ter or oleo, add one lightly beaten egg
and enough cold sweet milk to make
paste. Grease small deep tins, line them
with this paste and fill with half pound
of cottage cheese mashed to a paste, the
strained juice of half lemon, two table
spoonsful of sugar. half cupful of cur
rants and one tablespoonful of salted
butter. Bake in hot oven until well
Drowned.
New-York tribune., 1918-06-16
portion. The green part Of the leaves used in
this way should be cooked as spinach.

portion. The green part Of the leaves used in
this way should be cooked as spinach
Spinach
Escalloped spinach makes a delicious change
Boil, chop, season and mix with a cupful Of
thick highly seasoned white sauce. Bake in a
buttered baking dish (glass is best and pref
tiest) with thick layer of grated cheese on
top. With the addition of very little chopped
ham as a flavor, in one or two layers, this
escalloped spinach makes perfectly satisfac-
tory main dish for lunch or supper Add to
this salad of stuffed eggs and cheese balls
with lettuce and mayonnaise dressing, fol-
lowed by individual strawberry shortcakes Ia
crust Of corn -four and rice or potato hour)
and you have delicious summer supper,
luncheon, or even dinner.
An especially nice spinach soup is made by
cooking spinach in little more water than
usual, and to this liquid and the extra juice
which appears when drained (about pint in
ally add one-fourth cupful of carrot and one
onion, finely chopped and Drowned delicately
in two or three spoonsful of butter. Then stir
in one tablespoonful of tomato sauce or ket-
chup, and salt and pepper to taste. Allow to
come to a boil and serve with croutons over
which a little cheese has been grated.
Radishes
very nice fish salad is made by taking an
inexpensive fish, such as haddock, canned sal
mon or tuna fish, and mixing with it thinly
New-York tribune., 1918-06-16
By VIRGINIA CARTER LEE
. AIRY products, fresh vegetables
and fruits and fish are the best of

n Aiiu lEuitS dlu uSH are the DeSt OF
summer edibles, and wisely used in
planning the daily menus they make the
use of meat almost superfluous.
These same dairy products, compris
ing as they do milk, cream, eggs, butter
and cheese, may be so varied in their
daily serving that even the most critical
members of the family will not tire of
them; while several of them combined. as
In the baked cheese au gratin, the Creole
eggs and the macaroon cream, furnish
very substantial dishes that are extreme
" high in food values.
Most of these products are still quite
high in price (save the milk at 10 cents
o quartz, and they must be economically
used if one is to obtain full value for the
money expended. Fortunately small
bit of cheese goes q long way in flavoring
any dish to which it is added; eggs may
be extended" by the addition of other
edibles, as in the egg and potato hash,
the Creole eggs, etc, and any of the milk
puddings or desserts are as economical
as they are nouriShing.
Substitutes for wheat bread is SUBJ
iect that all housekeeperS are interested
In, and milk should be largely used in
making these. Also when other flours
and meals are added and the quantity Of
wheat -four cut to a minimum it is we'll
to remember that little more salt must
be added to give it good flavor This is
q point that is very important, and YOU
will be surprised to find how that "f1at
taste' (disliked to some varieties of So
called "war breads') will vanish if you
will be little more generous when meas
uring the salt.
The cornmeal croutons served with
the cream of tomato soup on Wednesday
are particularly good; mould the cooked
New-York tribune., 1918-06-16
Strawberries, Gooseberries and Cmr,ns

Sugar conservation must cut down the straw
berry jam production this year. If any is
allowed unhesitatingly recommend the sssun
preserve" which takes no more sugar than any
real jam, goes much further, as it is very
rich, and is indisputably more delicious.
Gooseberry jam may very possibly be made
sparngly. "Head and tail" the amount Of
berries required, wash, put on the stove with
an equal amount Of sugar, and boil three
fourths of an hour, stirring frequently. Put
IN sealed glasses. A little vinegar and bag
OF mixed spices may be added, making "spiced
gooseberry"
delicious substitute for currant jelly is
mace by stewing stemmed currants with about
nall their weight Of sugar until well cooked
and broken and then storing the product in
airtlght sterilized jars. Serve with meats or
as sauce" different and equally enjoyable
product is obtained by adding to the currants
and sugar little vinegar and a small bag of
mixed spices-coves, stick cinnamon, allspice
AND cooking all together for about three
fourths Of an hour.
Lettuce and Swiss Chard
Lettuce should be at It's best In June show
ing large heads Of finely bleached thick leaves
80 crnp that It Is almost impossible to pull
New-York tribune., 1918-06-16
Mackerel and Floun-
der at Their Best
By GORDON BLEU


At fish store, not long ago, heard a
woman refusing to buy some fresh mackerels
only because they were too small. This woman
Will never be q good cook, or, perhaps, she
never cooked small mackerels and does not
know that the smaller the fish the more deli
cate is its meat.
msexersl with Leeks and Potatoes-If the
macAerel is small, cut in halves; if larger, in
pieces. Cut in small pieces the white part of
punch OF leeks. Brown lightly in two table,
spoonsfu Of butter substitute or oil. Add one
cupful OF water. When boiling add pepper
and salt, add the slices of fish and four pota-
toes cut into pieces. Cook slowly for forty-
fve minutes. Instead of the cupful of water
you can use one-half cupful of water and
one-half a cupful Of tomato pulp. The green
part Of the leeks can be used for soups.
MaekereI with Anchovy Cream--Lift the
h'ets OF three mackerels. Arrange them in
shallow dish with some water, not quite
enough to cover them; add spray of parsley
.a& Bring to the boiling point, then put in
the oven for twenty minutes Take off the
parsley, add cupful Of white sauce to
which one tablespoonful Of anchovy butter has
oeen added. Fiets of mackerel in tomato
sauce can be made in the same way, the to-
ma5o sauce substituting for the white sauce.
Maekersl Fines Herbes-Mosten crumbs Of
stale bread with little oil, add two table,
'spoonsful of minced parsley, a few chopped
scaiilons, little chive. Salt and pepper to
"ste. Put this stufing in the mackerel Ar
range in dish. Sprinkle with bread crumbs.
pour little oil on the fish. Bake for forty
minutes Serve with quarters Of lemon.
Founders in Papiiottss.--A very pretty
u's' can be made with the filets stuffed with
hsh 1orcemeat, rolled as papillottes, wrapped
outtered paper and tied with string
'aAe 1or an hour, and serve with a white
sauce. Instead of fish forcemeat cooked
~''0ppeo vegetables can be used Carrots and
Vsiety or chopped mushrooms blended with
.sn oechame sauce), In this case a mushroom
-''uid decorate each papillotte.
s'oundor With Sorrel.--Cut the founder
m.o slices, salt it, let stand an hour or two.
sA'.a tnirty minutes in water to which you have
sooed one tablespoonful of good wine vinegar.
suah onion, bay leaf Strain the fish.
"1.snge IN dish sprays of parsley, and serve
80, 'ae same time a puree of sorrel made as
1ss"s: wash quart Of sorrel leaves well and
s.s,u shem Put in pan, cover tightly and
~. on slow FIRE until done. No water is
= ssaso' a. even after being drained there
aoush water adhering to the leaves to
svent them from burning. Cooked this way
= u mas retained all its natural juice, which
sy nealthful and rich in iron. Uncover the
- sno stir with q wooden spoon until all
-. ssser has been evaporated and the sorrel
oscome quite pasty. Melt two table,
taa1ui ~" Of butter, put in the sorrel, salt to
s1ss. little stock, milk or cream can be
g,s.s. Sorrel can be found at the foreign
rs' mostly at the Italian and the
s.s. -: but the only reason it is not found
~ sss.1sss .. y because the American house
kS ~ 49, uot ask for it. Sorrel is also known
sAs aans q .soux grass"
New-York tribune., 1918-06-16
A "Theory of Color"
Scheme
By ELIZABETH PORTER wYcKoFr


I'm EVERY good landscape the artist uses
all the colors there are. You do not quite
believe that? Then notice next time you
see fine view or really natural painting.
The landscape, even though it seems at the
first glance all one green, will show tones of
yellow and red, all fitted into a harmony of
complementing colors in the light that enveI-
ops the whole. A good painting of outdoors
has its mixtures of red. yellow and blue, the
three primary colors, no matter what amount
of light may determine the color values
That bit Of color theory does not sound as
it it had much to do with doing over the
the nearer one approaches to a natural out
door arrangement of coiors in decorating
room the better the effect. It is one step in
the right direction to use single or two har-
monizing colors-a blue bedroom. a green Iiv
ing room and SO forth. The next step toward
perfect room is to adjust several color va1ues
so that people will say: "Why, anything looks
right in that room!"
A fine Persian rug often contains all the
colors Of the rainbow, but SO dominated and
softened by one color and so even in tone
that it gives the eGsot Of an harmonious land
scape. In a successfully decorated room the
rug, as a rule, contains the darkest tones: the
walls should be lighter, preferably Of middle
tone that is found also in the rug, and the
ceiling, of course, must be the lightest. That
is the way it is outdoors, with the earth, the
trees and the sky.
You will find if you think about it that the
rooms that look well have all those three pri-
mary colors in different shades and conbina-
tions. Analyze the best rooms you know and
see how true this is. The brown NAV exist as
dark orange, which is red and yellow mixed
and darkened Add blue cushion or two to
the orange and you have your color scheme
completed.
just as with bright orange, a bright blue
completes the spectrum, so if you darken your
red, yellow and blue in different proportions
ycu have, for instance, dark brown and old
blue, dull red and faint green, dark purple
and pure yellow. Deep green and certain
dull rose color and dark blue with pure orange
are the same colors in different proportions
In other words, choose your dominant color
and put with it lesser amounts Of its compile
ments.
II you follow a real scheme Of colors like
this you will have room that contains charac-
ter and comfort, and will give pleasure A
room with golden brown walls, accessories in
warm reds and yellows and rug of deep
brown, rose and blue will give the effect Of
sunlit autumn forest.
A room in blues and browns, with vermilion
spots OF color, is like sunset at the seashore
The gray -with-dark- -blue-and-a touch f-oranre
room now SO popular is like the end of .
snowy winter day-gray snow, blue mountains
and solid bit Of orange-red sun going Down
behind the blue wall Of hills.
New-York tribune., 1918-06-16
mush, cut when cold in tiny dice and fry
quickly in hot pork fat

mush, cut when cold in tiny dice and fry
quickly in hot pork Fat.
In the Parker House rolls one-quarter
wheat -four to 'hree-quarters of barley
For the milk biscuits use hree-quarters
of cupful OF cooked oatmeal to one cup
full Of rye and half cupful Of wheat
flour, with four teaspoonsful of baking
powder, two tablespoonful Of shortening,
three-quarters of a teaspoonful Of salt
and one-quarter of cupful of milk.
These are delicious biscuits. To prepare
to two-thirds barley.
Supplies for the week will include at
the butchers two pounds and a quarter of
stewlng lamb (yearling), at % cents a
pound, and one pound and quarter of
veal. at 28 cents pound, with slice of
SAT- sal! pork at cents, for the veal loaf
(Ihe veal used in the curry for Mon
days dinner is left over.)
AZ the flsh market one pound and
half of butterfish at 16 cents q. pound.
one pint of clans at 80 cents, two
pounds Of cod steaks at 20 cents a
pound and a two-pound mackerel at 26
cents a pound.
One pound and half of table butter
at 4e cents pound, half pound of oleo
at 10 cents, nine quarts Of milk at 10
cents quart, two quarter pint bottles
" ~ e"iiI at ~ cents each and two dozen
and half of eggs at AZ cents a dozen
Will be required to follow the menus as
Planned, and the approximate marketing
prices should run about as follows:
Pu1cneIs 1o! Dill .............. $105
- Ien oin ................. l.46
MHsSs H1s:3i ................. los
MIX ana cream ......... la
Butter and oleo .. 70
Groceries, including fruits and
vegetables. ...... AKA
$1,000
New-York tribune., 1918-06-16
- n
( - = =. ~

sliced radishes. Serve with crisp lettuce
hearts and mayonnaise or boiled dressing
Beets
Conservation Beets-"Thin" the young beets
when about the size of marbles or wal
nuts. Cut off the tops (not too close)
and cook beets and tops separately Chop
the tops fine, season and place in a mould
in shallow hot vegetable dish and surround
with the small beets scraped, salted and but
tered. This is particularly nice combination
dish. If the beets are abundant they may be
served by themselves and the "greens" re-
served until the next day. Or all may be
cooked and chopped together if the beets are
very small.
Onions
The small new onions are so delicate that
the simple method Of boiling and serving plain
can hardly be improved. AS variety, how
ever, try placing them, cooked, in buttered
glass baking dish and pouring over them
white sauce, then covering with fine crumbs
and bits of butter and grated cheese and
browning in hot oven. This is one of the
most delicious vegetable dishes possible.
Peas are our June vegetable luxury par ex-
when served as "peas" pure and simple A
few points may be brought to mind which
make great difference in the perfection of
the result. Peas are best absolutely fresh, as
their sweetness is soon lost. If you have your
own garden always cook peas as soon after
picking as possible. Another important point
is to cook in as little water as possible tightly
covered. When nearly done uncover and allow
IN hail hat
to be poured off. There will be only spoon
full two Of the delicious liquid remaining,
which always should be served with the peas
A trouble to watch them lest they burn? Sure
ly, but trouble we'll worth while and only
for the last five minutes. Two or three spoons
full of thick cream is delicious addition.
Serve very hot. Prepared in this way dish
Of June peas is feast for the gods, and not
surpassed by any vegetable Of the entire gar
den.
Green pea soup is most delicious and may be
made of peas that have gotten ahead" of you
and are too large and hard for ordinary serv-
ing. Put quart of peas in kettle and lay
on top Of them the pods, separated from the
peas by square of cheesecloth; just cover
with water and boil until peas are very soft
Remove the pods and rub the peas through
SoAo"uS1, aouHlS a ilSto HoIc Doiiing wafer 10
assist in removing the pulp. Add one pint Of
hot milk and thicken with tablespoonful each
of flour and butter melted together Bring to
boil, with sugar, salt and cayenne
Serve with whipped cream, if possible. With a
lettuce and cheese salad, and cottage pudding
Substitute fours) with strawberry sauce
(add a cupful of crushed strawberries to
small amount of hard sauce), this soup makes
an adequate and delicious luncheon
Never wash peas after shelling; wash the
pods first, if necessary. The English add mint
to peas, but to our American taste it is no inn
provement. A little onion is sometimes liked.
The pan in which the peas are cooked may be
rubbed with raw onion or minced onion in
small amount added to the vegetable.
New-York tribune., 1918-06-16
Mtlk .yt18tean Of Alrat

the
oaoeng
"NS m Meat
uv h@ys jaJ 1 OUTER and the Growing
rim
mecaea oy ne ghrs
on
dany products fish and this ~ ~ T"' NV" !"
Director ribume nstut
New-York tribune., 1918-06-16

Saturday
BREAKFAST
Cherries
COrnmeal GriddIe Cakes
Maple Syrup Coffee
LUNCHEON
Vegetable Salad Iced Tea
Milk Mullins
(barley and wheat four
Macar0on Cream
with Crushed Strawberries
DINNER
Veal Loaf Mushroom Gravy
Creamed Potatoes Green Peas
Watercress Salad
Fruit Junket
New-York tribune., 1918-06-16

Friday
BREAKFAST
Stewed Rhubard
Vegetable Souffle
Milk Biscuits
Cooked oatmeal, rye and wheat fiour)
Coffee
LUNCHEON
Lamb Sandwiches Olives
Fruit Lemonade
Cold Rice Pudding With Raisins
DINNER
Corn Soup
Creole Eggs With Cheese
Baked Potatoes
Sliced Tomato Salad
Chocolate Pudding
New-York tribune., 1918-06-16

Tuesday
BREAKFAST
Moulded Cereal with Strawberries
Fried Butterfsh Watercress
Baked Potatoes Coffee
LUNCHEON
Baked Cheese au Grntin
Lettuce Salad
Cold Rice Compete with Prunes
DINNER
Clam Chowder
Crackers from Rolled Oat Flour
Spring Salad
Parker House Rolls (barley and one.
quarter wheat)
Baked Indian Pudding