davidaulloa/AmericanStories huggingface dataset:
The Birmingham age-herald., 1918-03-16
Nay,al Stores

Savannah, Ga. March 15.-Turpentine, firm; 4oc. Sales, none; receipts. 5; ship ments. 27t; stock. cb321. Rosin, firm. Sales, cos receipts, Sy1;' shipments, 136; stock 90,940 Quote: B, D, E, F, c, Fl, I. s5.S5; K, s6.5O; M. ss.75; N. S; VIC, S72s: wv, S7.5O
The Birmingham age-herald., 1918-03-16
Cotton
Pig Iron

Pig Iron (under Government Basis) Coke iron No. ............. $500
The Birmingham age-herald., 1918-03-16

Rice Market New Orleans, March lS.-koush ana
The Birmingham age-herald., 1918-03-16
Produce Market

fIOOuCe MdIkeL
 New York, March 15.-Butter weak; re- ceipts, 57s2 tubs; creamery, higher than extras. 441aM45Ac; extras, 92 score, 4iV 44Ac; firsts. 43a43%c Eggs firm; re- ceipts. l7.515; fresh gathered extras. 4o1s M41c; extra firsts. S9A@40c; firsts, s3U s91ac Cheese weak: receipts, IA boxes; state whole milk flats held specials, 2oV 26c; do average run. 24A@25c. Live poul- try firm; stags a2c; young roosters, Soc; old -roosters, 27c; turkeys. Sc. Dressed quiet; chickens, 27QS9c; fowlsf 2sG341ac; turkeys, 24qSsc.
 Chicago. March 15.-Butter lower; creamery. 40q44c. Eggs unsettled: re- ceipts, 10,547 cases; firsts, 35a4c; ordinary firsts, 35c; at mark. cases included. S41s @S5c. Potatoes receipts, 29 cars, un- changed Boosters unchanged.
 St. Louis, March 15.-Poultry un- changed. Butter. creamery. 47c. Eggs. s5hc.
 Rice Market
 New Orleans, March lS.-Rough and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03
Friday (Fish Day.

Friday (Fish Day.
BREAKFAST
Strained Oatmeal Cooked with
Skim Milk and Raisins
Vegetable Omelet
Toasted Crumpets Coffee
LUNCHEON
PURGE of Potato
CroutonS
Lettuce Salad Tea
Hot Marmalade Roll
DINNER
Clear Tomato Soup
Fried S:relts Tartare Sauce
Escalloped Potatoes Buttered Beets
Grapefruit Salad
Farina Pudding Maple Sauce
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03

1here is one difficulty, however Because
there is little demand as yet for this flour. the
supply is small. But as soon as the housewife
realizes It's tremendous food value and its ST.
perlor baking qualities and calls for it the
nlilers VIII have cause to increase the supply
to meet the demand. At present the -four costs
III cents pound. To reduce expenses the
housewife can become her own miller. The
folled oats may be bought in bulk at 7-8 cents
pound and run through a small hand grist
MILL Slft the first grinding and regrind the
coarser particles. By doing this a verv fine.
smooth flour will result
IN yeast mixtures the result of using 100
per cent oat flour is not absolutely satisfactory.
but loaf using SO per cent oat flour and so
per cent wheat flour has been found to be very
good. The baking powder products present no
difficulty and the following recipes have been
tested and found to be good eating as we'll as
economical
MUFFINs
? cupsful oat -four teaspoonful melted
n tsaspoonsful baking oGleomargarine
1 teaspoonful salt
Mix onc-half of the -four and salt with the milk
and ia. and beat u,ith an eoa bcater until fuU
and the baking powder sifted together. Beat WELL
Let mixture stand three or four minutes to aow,
Il little more liquid. Then pour into hot creased
muffin pans and bake in hot for about
twenty minutes.
CRUST FOR TARTs
eupsful tempered oat tablespoonful melted
flour cleo
teaspoonsful baking ] teaspoonful salt =.
powder = cupful scalded milk
Add scadcd milk to onehalf of the -four all of
the salt and fat: Beat with egg beater until full
Of bubbles Add remaining flour until a stiff
dough is formed. Roll out Toured board and
cut in desired size.
the centre of square of the crust place half
Of a peach; sprinkle with sugar; fold the crust
over, pinch the edges in order to keep in the
juices. and bake.
RA1sIN BREAD
? cupsful tempered oat u cupful rasins
-four / cupfu milk
teaspoonsful baking tablespoonful sugar
powder ! easpoonful salt
/ teaspoonful melted fat
of the sfted -four. Beat with egg beaten
until fun of bubbles. Then sift in the remaining
-four and baking powder. Pour one-half of the
mixture into CREASED tin, sprinkle the raisrs
it and add the rest Of the batter. Bake in
hot oven about thrty-hve minutes.
DAT FLOUR YEAST BREAD
so per cent cat flour-50 per cent wheat)
Q cupsful liquid 12-1 yeast cake
2 table spoonsful salt "a cupful lukewarn
/ tablespoonful sugar water
3 cupsful oat -four . cupsful wheat -four
Bring liquid to boiling point. May
half skim milk, one half water potato water.l
Add salt and sugar; add oat -four gradually to pre-
add the dissolved yeast and enough wheat -four to
make stiff. dry dough. Knead and set to rise
until double in bulk. Then cut down and reshape.
Let rise and then bake in hot
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03
By LOUISE Nj. WILLIAMS

IN JUST hate those watery, mushy winter
vegetables" said one of the boarders
at our dining table the other night.
This is the common cry" when it comes to
the serving Of turnips, squash, oyster plant and
parsnips. The individuality of the vegetable
is entirely lost when it is served as watery,
insipid tasting mass. No wants it, and it
is little wonder that the man of the house
gently shoves it away when his patient, we'll
meaning wife puts it before him.
The plants which have in their roots or
underground stems and bulbs large supply
of material for human food are very impor-
tant items of daily diet. We call these
edible tuberous bulbs and roots the root
crops" The beet, potato, turnip, squash,
onion, carrot, satisfy or oyster plant and par
snip all fall under this grouping or vegetables
These vegetables contain from to Is per
cent of carbohydrate, 1.3 to As per cent of
protein and 0.6 to 1.6 per cent of mnerat
matter, depending upon the vegetable, and are
therefore very valuable in the diet.
The main thing in preparing these winter
vegetables is to make certain that they do not
lose their own flavor in combining other
favors with them. They should be cooked
until tender, but not until they fall apart.
Unless the vegetables are very dry, it is best
to steam them. In doing this no minerals ars
lost and the vegetable retains it's own flavor.
Vegetables prepared this way can be served
with plain butter sauce and seasoned with
salt, pepper and paprika.
Carrots are one of the most economical
vegetables and can be served in many at
tractive ways. The simplest way is to boil
the cubes of carrots in sailed water until they
tender, and serve them with melted butter
or a cream sauce. They are also combined
with canned peas and served in this same
style. Carrots cut in strips and boiled, then
Drowned in bacon fat in which some onions
have been fried, make very appetizing dish.
Parsnps are served very simply. Steam
boil them and then drain. Serve with butter
sauce, season with salt and paprika. Parsnips
served in this more elaborate way are very
appetizing. When the parsnips have been
boiled and mashed, season them with butter,
cream, salt and pepper. Add some blanched
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03

Drain and cook in boiling sailed water
until tender (about one and a half
hoursl. Press through a sieve and add
one-third of 4 cupful of bread crumbs,
three tablespoonsful of bacon fat, one
quarter of n teasponful of salt, pow
dered sage and paprika to suit the in
dividual taste. and one lightly beaten
egg. Allow the mixture to become cold.
form into small sausages and egg and
tat until we'll Drowned. Serve with
apple rings.
QUICK GRAHAM BREAD WITH
HONEY
Mix together one cupful each of
graham and wheat flour aud add half
teaspoonful of salt and two teaspoons
full of baking powder. Add to one cup
full of sweet milk half a cupful of
honey. and gradually blend the LIQUID
with the dry ingredients. Pour into a
creased bread pan. let stand for fifteen
minutes and bake in a moderately hot
oven.
CHEESE SOUFFLE
Sift sufficient stale bread crumbs TO
make one cupful and CRATE one-quartcr
of a pound of cheese Soak the crumbs
in one pint of milk. Add the yolks of
three eggs lightly beaten, one scant
tablespoonful of melted CLEO. a pinch Of
baking soda dissolved in a few drops Of
warm water. the grated cheese and salt
and paprika to suit the individual taste.
fall
egg whites and turn into a buttered
souffle dish. Bake in rather quick
oven. Serve quickly, as it falls soon
after its removal from the oven.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03
BY VIRGINIA CARTER LEE

4 / THIS season of the year many house
a wives find their stock of pickles and
savories running low, and when cold
meat night comes around when the meat
course consists Of some simple made dish, think
regretfulIy Of the well stocked preserve closet
they had in the early fall.
Picking and making simple conserves in the
early spring may seem as out of season as to
eat strawberries in January, but, unlike the
latter extravaganza, it is really the best kind
OF economy. as it helps to up the inexpen
slve winter fruits and vegetables that might
otherwise be wasted.
In ne following tested recipes will be found
number Of these delicacies, which may be
easily and inexpensiveIy prepared even in the
Atchenette Of tiny apartment.
CRANBERRY CATSUP
Cook five pounds of cranberries with one
pint Of vinegar for about five minutes or until
the berries burst open, then press through
fine sieve. Return to a clean kettle and add
two pounds and half Of brown sugar, three
tablespoonsful Of ground cinnamon, half a
tablespoonful Of ground cloves and half tea
spoonful each Of salt and paprika. Simmer
slowly Until Of the consistency of tomato cat
sup and store in alright bottles. Maple sugar
may be used in place Of the brown sugar.
SPICED CELERY RELISH
Chop three punches OF celery and add one
quart can Of tomatoes, two chopped green
peppers, freed from seeds, one capful Of vine
gar, one cupful OF brown sugar shaved
maple sugar, salt and paprika to taste, half
teaspoonful Of mustard and half teaspoonful
each Of celery seed, ground cloves, allspice
and cinnamon. Mix the ingredients, boil for
about one hour and quarter and seal air
tight IN heated Jars.
PICKLED ONIONS
Remove with knife the outer skins of small
siiyer-skinned onions. Put the onions into
brine strong enough to bear up egg and let
them stand for twenty~four hours. Drain
thoroughly. place them in heated sterilized
lars, and separate with thin layers composed
81 horse radish, cinnamon bark, cloves and
Few whole peppers. Heat TO the boiling point
Two quarts az vinegar and one pint of brown
sugar, Simmer for eight minutes, then pour
mo the jarS, filing them 70 overfowing. Seal
az Tor canned fruit.
WINTER CUCUMBER PICKLES
me ingredients required are one dozen salt
PeEies flarge sizel, one-quarter Of pound Of
aafge seeded raisins, about pint Of cider
1iheyar one pound Of light brown sugar tor
maple sugar., and a spice bag containing
sweiye whole cloves, tablespoonful OF whole
alispice, two broken sticks of cinnamon, one
Ssaspoonf1i ~ celery seed and blade Of mace.
.nr the pickles in slices one inch thick and
Pace the pickles, RAISING and sugar in stone
s ss.,sk over night In the morning drain off ii
.'s1e VI the watery liquid mot the sugar.
Urn INTO u preserving kettle and cover with
ne ne vinegar. Add the spices tied in cheese
xIosn and boil for fifteen minutes Take out
- pickles and cook down the gyrup with the
1919 untal 1t ls as thick az honey. Return
Ssx z.sxaes 70 the syrup, let all boil up once
IN lN &et4.eeAliu0 heated iars.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03
4
CURRIED EGGS WITH RICE

Fry two ounces Of chopped onion in
three-quarters of an ounce of CLEO to a
golden brown and add three ounces of
finely minced apple and one ounce of
chopped canned tomato. Mix half a
tablespoonful of curry powder, one
tablespoonful of curry paste, one and a
half tablespoonsful of flour, half a
tablespoonful of chutney sauce and an
eighth of tablespoonful of sugar to a
Paste and add them to the mixture in
the pan with one and a half gills of
milk. Simmer until the ingredients are
very tender. keeping the pan covered.
Then add three hard boiled eggs cut
into eighths, and, when they are heated
through, little lemon juice and salt.
Serve in a border of boiled rice.
BAKED STUFFED TOMATOES
Drain large, firm, canned tomatoes,
chill and remove the centres. Rub the
tomato pulp through sieve and add to
three ounces of creamy mashed pota-
toes, with little chopped parsley, a
high seasoning of salt, celery salt and
paprika and the yolk of one egg, lightly
osAteH. NNen tic mixture - wen
blended fold in the stiffly whipped egg
white and fill the tomatoes with the
mixture. Arrange on a buttered baking
sheet, dust over with grated cheese and
bake about ten minutes. If the toma
toes are not very firm, place in small
creased baking cups. SO that they viii
not break.
MOCK SAUSAGE
Rightly made, this is delicious. Wash
half cupful of dried lima beans, cover
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03

NHERE is a wall heard IN the land from
cooks who are called on to mix cereals
in new and strange proportions, and it
is mingled with the tears Of those called on to
eat the results.
To such as dwell in this valley of perplexity,
the message of rolled oat -four should come
real gospel.
We should be known the People of Pam
pered Palate; strange mixture gives us great
anguish, and mo white bread" still spells hard
ship to US, forgetting that large part of the
world lives and dies eating clark bread.'
On February II we introduced tempered
oat flour and gave its credentials as the best
of wheat substitutes, with recipes and reasons
to prove contentious.
The facts seem so important at this crisis
that are aptulatng the reasons and Civ
ing some additional recipes for using "rolled
oats" flour with both baking powder and yeast
The muffin recipe is the basic one of the lot
and though the yeast recipe calls for half
wheat flour $3.50 saving is a gain when we
are asked to save only 20 per cent.
The rolled oats have been through steam
ing process which makes it possible to grind
them into -four suitable for 100 per cent use
in all batter and dough mixtures where baking
powder soda is used as a lcavcning agent.
The high temperature affects the starch cells,
producing a change whereby they develop
elasticity and cohesiveness-the qualities that
characterize the gluten in high grade wheat
-four The temperature most effective for this
change in the starch is about 1855 degrees.
Standard recipes may be used in which the
tempered" oat flour is substituted entirely for
wheat -four However, because of difference
in food composition there must be some varia-
ton in the proportions of the other ingredients
Due to the high fat content of tempered flour
(7.3 per cent, compared with l per cent If
wheat less shortening is used in the oat
recipes The fat should be reduced so per cent or
more-in some recipes it is entirely omitted
and SKINNED milk is to be used instead of
whole milk Because of the high phosphoric
acid content of oats it is necessary to use moro
salt than is ordinarily required for wheat
mixtures (about one-half teaspoonfu to cup
of hour).
One pound of tempered oat flour in compari-
son with wheat -four is higher in heat value as
we'll in the protein, fat and mineral content
One pound Of the oat flour supplies to the body
more than enough iron and phosphoric acid
and almost enough lime for the daily require
ment of a man.
Why not use tempered oat flour largely and
let our fighting men and our allies, who are in
condition to experiment. have the wheat
flour? Why bubble with them over 20 or so
or so per cent?
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03
A PERFECT WEEK WITH HOOVER FEATJ RING no MEAT
By VIRGINIA CARTER LEE

w TTH the necessity for conserv-
w ing the meat supply Gas well
Us the wheat and SUGAR. the
menus for the coming week have been
planned with that thought in mind.
Four pounds of mutton, two pounds
of stewing beef and quarter of n
pound OF salt pork form the entire
meat supply. or a trifie over one pound
and 4 half for each person during the
week
In addition. however. there are poul-
try and liberal supply of fish. which.
with the appetizing dishes that can be
served in the place of meat (recipes
given give sufficient variety and n
we'll balanced diet.
Arranged as this weeks menus are
for a weekly expenditure of $16, thew
may rightly come within many of the
restrictions laid down by Mr.. Hoover
for the Tationing of the well-to-do
families. These same ration cards al
low two and half pounds of meat
for each person weekly. with no limit
on poultry, game or fish. so that the
caterer who keeps we'll within this
limit can feel that she is doing a
patriotic service, as we'll as feeding
her family wisely and well.
Also in following the ration card n
step further 1t may be interesting to
know that the table butter allowance
is about the same as in our menu ser
vice. that the cooking, kitchen fats.
sugar and wheat flour are used in less
quantities than on the ration list. and
that the quantity of war bread is about
the same.
Taking the menus in detail, the rem
nants of the cod pie witt, potato crust,
are used with pint of stewing oysters
for the chowder on Tuesday. the meat
less day and the remainder of the
PANIED chicken is utilized, as the fill
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03
Making the Commonplace Vege-
tables Attractive

almonds, fill well-buttered ramekins with the
mixture and bake delicate brown in oven
Winter squash should be steamed, unless
very dry, then in that case it is boiled in
sailed water until tender and served with
butter sauce They may also be baked Cut
in two-inch cubes remove the seeds and
stringy portion and place in dripping pan
Add salt, pepper, and for each cube allow one
half teaspoonful each of moasses and melted
butter. Bake fifty minutes in a moderate
oven.
The summer beets have much more deli
cate, sweet flavor than the later ones The
best method Of preparing the beets is to boil
them whole in sailed water until tender
from to four hours, drain and remove the
skins. Slice or cube, and serve with butter,
pepper and salt, and if not sweet a little sugar
improves the flavor.
In the cooking of onions, peel first under
water, boil in sailed water for five minutes
drain and boil again one hour or longer in
sated water until onions are tender but not
broken. Serve with butter and seasonings
Parboiling the onions, then baking in oven
with little butter seasonings and grated
cheese sprinkled over them, makes a very
delicious casserole dish.
move the outer skin from six Spanish onions
and boil very slowly for one hour Remove
from the water and with sharp knife cut
out a piece from the centre of each. Mix
together with four tablespoonsful of grated
breadcrumbs, one tablespoonful of melted but
ter, pepper and salt to taste, and sufficient
very rich stock to moister Fill into the pre-
pared onions, lay in dripping pan and bake
for fhrp 1ar+ar
oven. Basic while cooking with seasoned
stock
Some of these vegetables can be combined
into appetizing "curried" dishes Cook one
cup each of potatoes, carrots and one-haif
cupful Of turnips, all in cubes, in boiling
sailed water and drain. Make sauce of the
following ingredients and add vegetables to
it: Cook two tablespoonful of minced onion
in two tablespoonful of oleomargarine Re-
move onion and add two tablespoonful OF
-four and cook about one minute Add milk
and cook until it thickens Then add three
fourths teaspoonful salt, one-half teaspoonful
curry powder, one-fourth teaspoonful pepper
and one-eighth teaspoonful celery salt.
There are many ways of serving potatoes
and so many potatoes to be eaten that We
should try to get the two together. After all,
PNe""'CS cehCd Al liieiI SkiiS anu served VIII
butter, salt and paprika stand first on the liss
for economy, nutrition and pleasurable eat
ing. Eat the skins if you want the best OF
them.
Potatoes, combined with different season
ings and baked, make very appetizing dishes
From the plain escalloped potatoes and milk.
seasoned with salt, pepper and butter, to the
more complex recipes containing cheese
onions, pinento, bacon, tomatoes and other
seasonings, there is wide range of pleasing
Nn ~ At.sg~
up the surplus potatoes. We have looked On
them as a side dish toe long, With milk .
with meat they offer = balanced ration, ard
"Save the Wheat"
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03

RECIPE FOR ASPIC JELLY.-Put in
a saucepan one pint of clear stock and
add the rind and juice of half lemon.
half an ounce Of chopped carrot and
turnip and quarter of an ounce of
minced onion. Season with one-eighth
vinegars and salt and paprika to taste.
Then add the white of one egg, slightly
beaten, the crushed shell and three
quarters of an ounce Of gelatine. Whisl1
over the fire until boiling. simmer for
eight minutes and strain through
cheesecloth.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03

|EyHE given this week food
budget which allows $40 week for a family of four
4 comparison with the ration card issued New
rorks Honor System for food saving
shows that the Institute keep braveiy
suggested ration, points more
frugal
The prices quoted obtained shoppinq but
there be change the time the
reaches
In family serving portions, hotels are
PafrOtiCaUy giving the old prces) AFFORD
REAL saving, is no excuse for any one eayoo
anything his plate.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03
Tested Recipes
CHEESE JELLY SALAD

Melt two gills of aspic jelly and coat
mould with one gill of it. Whip one
gill of chilled double cream. and when
the remainder of the jelly is cold add to
the cream. Whip until it will hold its
form. fold in half an ounce of grated
cheese, add salt and papri1a to taste
and stir until the mixture begins to set.
then pour into the mould and set aside
TO harden. Serve cut in slices and laid
on crisp LETTUCE leaves tina. have been
dressed with a French dressing.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03

Tuesday (MeatIess Day)
BREAKFAST
Halved Grapefruit
Cooked Cereal
Buckwheat Cakes Syrup
Coffee
LUNCHEON
Fish and Oyster Chowder
Pilot Biscuits
Lettuce Salad HolIandaise Sauce
Coffee Spice Cake
DINNER
Cream of Corn Soup Croutous
Curried Eggs with Rice
Spinach
Celery
Steamed Fig Pudding
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-03-03
More About "Tempered" Dat
Flour and How to Use 1t

THERE is a wall heard in the land from
cooks who are called on to mix cereals