davidaulloa/AmericanStories huggingface dataset:
Roanoke Rapids herald. [volume] (Roanoke Rapids, N.C.) 1914-192?, 1918-07-05

isn't II sad about poor Jim Swainf
hen Flora Flyrte refused him he
as 20 downhearted that he went and
nlirtod in the army" Hes In luck.
He'll be a free man again in a few
years, whereas II no had married her
he'd have been tied up for nfe."-Nsw
York World
Roanoke Rapids herald. [volume] (Roanoke Rapids, N.C.) 1914-192?, 1918-07-05
;k|NGHAM CAFE FINED
FOR FOOD VIOLATION

ockingham. - Because It had re-
tedly violated rules and regula
IS Of the United States Food Ad.
istration, the Busy Bee Cafe OF
) city, In order to escape more
snc punishment, has voluntarily
,ed It's door for four days with a
announcing to its patrons that 1t
'losed for violations OF the food
llations and in addition has made
contribution Of 500 to the local
pter OF the Red Cross.
he overs OF the cafe were given q
ring some days ago before Coun.
Food Administrator W. N. Everett,
, communicated with the office Of
! Food Administration at Raleigh
! was authorized to let the estab-
hmor. of in 20 tar az past offenses
concerned upon the basis men
ned.
New-York tribune., 1918-11-17
Chicken Mousse Salad

This recipe is especially GOOD for j..
small supper party, when the salad mr.,
be prepared in advance. Remove '''ss' ~
boned chicken from the can and ont us IL
small pieces. Mix together half s1t r.. III
spoonful of salt, one teaspoonfnl 70" a,
sugar, half teaspoonful of flour s, and '
saltspoonful Of paprika. Add the beaten beat
yolks of two eggs. one and a half s,I" tsTa
spoonsful of melted oleo three-oussrrtpsss, srps
of a cupful of milk and a scant n'rt', ouartn
of cupful of vinegar Cook over bolis. ,o
water, stirring constantly until ws w
thickened, then stir in three-quarten O.
a teaspoonful of granulated pelatrs
soaked in two tablespoonsful Of roIl
water. Remove from the fire. stir nn' mil
the gelatine is dissolved and set aside '', IN
cool. AS it begins to thicken, beat well
fold IN the chicken and three tablespoons.
full Of stiffiy whipped cream. Pour lnto
a mould and set on the ice to harden
Serve IN slices on lettuce leaves that have
been coated with French dressing.
New-York tribune., 1918-11-17
Desserts for Sale

On the shelf above the kitchen work
table stood a jam jar containing loose
change and a small pencil. Tackled TO
me wall behind it was a card headed
Wednesday - Peach Shortcake %
cents Underneath were three scvawls
which proved to be the autographs Of
my hostess's children, girl and two
boys in their teens
My hostess eXplained: "When We
began our thrifting we voted enthusiasts
ucally TO go without made desserts ex-
cept on Sundays, and to substitutes f,1it
mostly ou maturel. | had nv misgiv,
lngs, for my family has ALWAYS had q
very sweet tooth AS weeks want NV
without without grrumble from any of them /
wondered. The explanation was easy
the tn money that should have bourht
lhrltt Stamps out of their allowances
was beng spent in the VILLAGE on
lrappes and sundaes-at 20 cents dab.
80 we convened and discussed. and
we decided to reinstate desserts three
tunes week for those who were willing
to pay, for them, and to declare the drug
store location barred zone. Now our
desserts are announced beforehand and
the children enter their orders and nav
IN advance. For the needy or the ali.
stemious there is always fruit-and the
money goes into the thrift fund. which
account" '''''>
L. P. c., Sheepshead Bay. IL.
New-York tribune., 1918-11-17
pecial Luncheons and Suppers From Leftover
The Vogue Of The ''Made Dish ;"

of the shellfish (both at so cents) will
be required for the fritters, scant half
pound of cheese at SO cents a pound for
the au gratin dish and two dozen and a
half of oysters at Is cents q dozen for
the fricassee in the chatting dish served
for the Sunday night supper.
Apples, which sell at Is cents a quart
for the cooking variety, are used gener-
ously (these are cheaper when purchased
in larger Quantities). 1t is said that
there are over two hundred ways Of pre-
pairing apples, and now that they are the
cheapest and best fruit on the market
they should be used daily. Cooked with
few raisins or dates, they require but
little sugar, and honey, maple sugar or
syrup even corn syrup, may be used as
the sweetening medium
Further prices that will guide the
caterer when she goes to market" are as
follows: Butter, 6S cents a pound oleo,
3S cents a pound; fresh mackerel, 80 TO
20 cents pound, and smoked beef tongue,
30 cents a pound.
4 two and half pound mackerel
should be sufficient for the following days
luncheon. Very small mackerel, with
many bones and much waste, sell as low
as 16 cents a pound, but the larger fish
at the higher price are the best buy.
In selecting the tongue purchase
small, compact one, rather thick through
the centre. This will give good, meaty
slices and there is not so much waste as
IN the long, thin ones, which are rarely
satisfactory when cooked. Soak the
tongue overnight as when cooking ham,
and simmer slowly the next morning,
adding q bay leaf, small onion stuck
with whole cloves one sliced carrot and
broken stick of cinnamon. These cooked
with the meat give it a particularly good
favor
New-York tribune., 1918-11-17

Just few weeks ago she decided to
tack the best posters on the walls of her
workrooms. "They sare an inspiration
to the women" she said at dinner "and
II l can hang the walls of those three
rooms with posters of the different war
activities 1t will call attention to them
While those women are thinking of their
sons as they make dressings"
The first posters to arrive were two
packages from the food administration.
"Oh, Effie,' she called, come here and
help straighten these out"
So they worked, covering the beds.
the desk and dressing table with those
pictured baskets of fruit those grim
soldiers charging across fields of snow
those bent Erenchwomen dragging at
the chains Of a heavy plough.
And when they had finished Fife
went from one to the other of those
pictures. The artists had CAUGHT the
need and the glory of feeding a world
at war There was no escape from the
call of the posters. She went back to
New-York tribune., 1918-11-17

Then her mistress signed a pledge.
and tackled a card Of rules upon the
kitchen wall And there began time
of soups and stews in which were put
the saucer of corn from lunch and the
spoonful of peas left in the dish Effie
grew more scornful every day Deed,
Mis- Baker, a vegetable soups fine if
you sets out to make it, but I amt got
no use tall for them kinds that's most
eve'y thing else fore they ever gets to
be soup"
What Effie had no use for was usually
consigned to the garbage can Mrs.
Baker inspected the can occasionally, a
practice which Effie muttered about as
she secured the pans. And Mrs. Baker
sighed that it only made trouble to nag
and that the girl would always throw
away food, because she thought it a
shameful sign of poverty to do other
wise.
"Do you tell her that it's unpatriotc
to waste?" the rest of the family asked
"Oh, yes, and she thinks it's lust to
New-York tribune., 1918-11-17
The War Savings Home Cooperative

l am widow with a little daughter
and four unmarried sisters, all business
girls We make our home with nv par
ents, my mother and l taking charge of
our household.
We have always bought general
household supplies in as large quaint
ties as was convenient, but it did not
occur to me until recently that a CON
siderable saving would result if we
should apply the same system to the
thousand and one necessities which
every woman, from force of habit. buys
Tor herself in small doses.
"A department store sale of drugs and
toilet articles gave me my start. /
bought dozen cakes of good toilet SOAP
cold cream and greaseless cream in large
quantities, several hundred tablets of as
pirin and wholesale assortment of
manicure specialties. Subsequent pur-
chases were black and white thread
needles and hairpins.
And now, when Sue needs cold cream
instead of going to the nearby drug
store or buying it downtown in the rush
hour, she leaves her little jar with me
New-York tribune., 1918-11-17

her work, and Mrs. Baker rolled up
those she mad chosen for the worllroom,
pushing them back into the cardboard
cylinder
Presently Efie appeared at the door.
Mis- Baker" she began. "Can I have
one of them pictures for the kitchen?"
Her face was radiant as she selected
her favorites from the set, and went
back to tack them on the wall
Once again she came upstairs. Mis-
Baker, they's wuthless little tomato
in the 'frigerator that's going to spoil
Mus I use it in the stufin' for the pep
pers?"
Mrs. Baker said "yes" and wondered
how long Effie's new spirit would last.
A few days later Efiie announced that
she wouldn't throw away nothin' whles
Mis- Baker was out making them sur
gcly dresses"
An ounce Of inspiration is worth a
pound of orders.--U. S. Food Admjnis-
fr0{lOU.
New-York tribune., 1918-11-17
BY VIRGINIA CARTER LEE

4
II UNCHEONs and suppers are the
ideal meals for using up the
-@-S savory bits Of leftovers, and even
il new materials are utilized this Is the
time for tempting made dish, in which
the expensive ingredients can be reduced
to a minimum. with good sauce to help
them out"
In the menus arranged for the coming
week four luncheons are planned, with
two suppers, one especially suitable for
Sunday night I'm TWO of the luncheons
"leftovers' are used as the principal
course; the tongue in aspic jelly and the
farcied fish both being recommended
when the caterer has but small guam
tity Of material at her command.
Particular attention is called to the
TACT that the candled fresh eggs are used
in these menus These Sell at about 70
cents dozen, while in many of the better
class shops what are called selected
nearby White Leghorns" are selling as
gh as 81 @ dozen Reliable cold storage
products are purchasable at SO cents a
dozen, and for cooking purposes these are
excellent. 1t is ramored that oftentimes
the nearby white eggs arc selected from
the Western shipments and put in the 81
class A word to The wise should be
Sufficient
With the sugar ration now in force
there will he none for desserts if the
family use il with cereals and beverages.
Even the quarter of . cupful for sauce
or custard makes Q big hole in the SIX
teaspoons day per person allowed by
the regulations. Keep Che sugar rules at
home and help the hotels to follow orders
by graeiously aceepttng your one lump.
One pint Of stewing clans on q dozen
New-York tribune., 1918-11-17
By MAY BELLE BROOKS

a S a conservative measure the
n canape is worthy of consideration,
particularly in the large house
hold where leftovers are often difficult
to manage. A cup or two of vegetables
might furnish an ample made-over dish
where two or three are gathered to-
gether but would require expert manipu-
lation to satisfy the appetites of twice
that number.
The canape is usually thought of in
terms of elaborate entertainment, but
concoction so easily prepared, so savory
and, moreover, so economical, deserves
greater everyday popularity. 1t is usu-
ally served as the introductory course,
but there is no reason why it should not
form the main dish of luncheon or Sun
day night supper, or, if made of suffi-
GENTLY nourishing ingredients, the prin-
cipal course of a small dinner in these
frugal days.
he 1OunuallOn Oh q canape, q medium
thick slice of bread, cut any shape de
sired, may be fried until both sides are
Drowned, or a better wartime practice is
to toast and butter the slice lightly be-
fore spreading it with the canape MKT
ure. The latter may be of many and sun
dry things, the chief desideratum being
good seasoning and savoriness The
canape provides an excellent method of
utilizing scraps of bread, but it should
always be dainty, crisp and served pip
ing hot
substantial canape that might be
served at a meatless dinner is made by
covering the toasted bread with thick
layer of grated or thinly sliced cheese,
then adding a second layer of hot, sea-
soned tomatoes cooked until quite thick
or thickened with cornstarch More
cheese may be sprinkled over the top, and
a sprlnkling of minced parsley will add
to Its appearance and flavor.
A bit of meat may be ground, sea-
soned highly and combined with leftover
vegetables and hot, boiled mayonnaise to
furnish another nourishing type Most
sandwich filings make good canapes if
used hot. A quickly prepared mixture
that helps out materially when unexpect-
ed company comes consists of sardines
pounded to paste and hard cooked eggs
heated with sufficient lemon Juice to
moisten slightly. Flavor with teaspoon
full Of Worcestershire sauce. ANY kind of
cold fish combines harmoniously with
chopped pickle and hot mayonnaise or
tomato sauce.
The convenient devilled ham. to be
found on most emergency shelves, is an
other thing that may be drafted into
service. 1t may be used alone, after be-
ing thlnned with water for reheating. or
may be stretched with hard-cooked eggs.
grated cheese, pickles, olives, even cold
potatoes, if neatly diced.
A canape delicious and dainty enough
Tor any occasion has foundation of
crackers-the long, narrow sort. Brush
the waters lightly with beaten egg and
set IN the oven to crisp. This preliminary
step is not absolutely necessary. but it
prevents the cracker from absorbing
moisture from the filling and makes for
daintness. Pound the yolks of hard
New-York tribune., 1918-11-17
Electricity Instead of Servants

Our Thrift Stamps have been saved
by using electricity, and not doing with
out, as "Verona' did. An electric
cleaner, dish washing machine and
washing machine do not average over
81 extra on our bills, as we are obliged
TO pay 81 In New Jersey whether cleo
tricity is used or not. Our maids SER
vices dispensed with is saving in waste
and food--in salary not so great. as we
stu retain laundress at $3.50 a dav
Two days in the summer see this worl,
finished. The family consists of five
three adults and two children. Window
cleaning, cleaning of silver and scrub
blng kitchen fill out half day through
the winter. 1t means work for each
member, but our War Savings Stamns
arc worth it,
MRS. L. j, H., Passaic, N. ].
New-York tribune., 1918-11-17
Cana0es for the Table

cooked eggs to paste with French mus
tard, vinegar, salt and pepper. as for
devilled eggs. Add the whites of the
eggs which have been run through the
food chopper. Ground ham may also h.
included. Spread lightly on the cracksr
and serve hot or cold.
A savory canape that is inexpensu
but would "dress up" simple meal Is
based on celery, now at the height Of
its season:
Select the white inner stalks of ceery
and crisp them in very cold water. Pre-
pare filling from eight chopped wal
nuts, three tablespoonsful of the CHOPPED
celery tops, four chopped stuffed Olives
salt to taste and sufficient boiled dressing
to bind the ingredients. Fill into the
hollows of the stalks and serve two sma
stalks for each portion on oblongs oi
toast or with cheese waters
Oysters on toast have always made
universal appeal. A simple canape
made by heating them, whole or CHOPPED
IN a-thick cream sauce favored with cel
cry salt and minced parsley AnOthsr
oyster canape is this: Place quart Of
drained oysters in hot pan and tos
until the edges curl Add one teaspNr
ful of butter, one-half teaspoonfui Of si
and dash of red pepper. Serve Onh
slices of toast and garnish each wiz
slice Of lemon.
The canape suggests an excellent me-
dunn for using dried bits of cheese, Tx
zestful quality of which goes long wsY
A cheese canape full of tang consists
stale bread, cut into triangles or cres
cent shapes, brushed with melted butf'
and dipped into equal parts Of grasea
cheese and minced ham. Set in the over
to brown. A more elaborate form ths
might be used to dress up plain rhes
IS made by sauteing the bread in a sdsA
quantity of meat drippings, then spresc
lng it with thin layer of grated cheese
mixed to paste with mayonnaise. Plsa
a slice of stuffed olive in the centre sn'
decorate with a border Of olives cut ln''
quarters.
Caviar and anchovy paste are conIn0a
! ly regarded as ideal canape mixtures D.
are too expensive for the average hOp
dinner. Peanut butter, however, is WIZ
IN the reach of every purse and makes -
unusual eanape. Spread the bread VIZ
butter and place in the oven to Drove
then spread with a paste of peanut Op-
ter, thinned with oil or cream, or nhsP
chopped peanuts and mayonnaise. = !"
tie lemon juice may add to this saver
A hard-cooked egg may be chopped S'
sifted over the top for a garnish.
Leftover fnnan haddie, boiled ham aS
cheese run through the grinder, and So
soned with salt and paprika Is an q
nomical mixture. A good proportiOD
two parts of the finnan haddie ~
part each of cheese and ham.
Sometimes there is not enough o. .,s ~
canape ingredients to form a sep"'
course, in which case it may be usea = -,
garnish for cold meats or egg u's
Cut the bread into smaller portions 'Da
would be used for the regulation '"'.s ~.
1t is good plan, however, not 70 VS., ~.
home canapes and hors d'euyres to 'el'
overs. They add much to 'pial" ,.r ~ !,
and can proiitably be proviaeo ~
such if the leftovers are lacking
New-York tribune., 1918-11-17

and fill it from my big one, charging
her the price she has been accustomed to
pay. And when Mabel runs out Of hair
pms she comes to me and | sell her a
package at retail. simple system of
bookkeeping keeps track Of the income
and outgo in my enterprise, and every
month the difference goes into Thrift
Stamps. Some day when the war is
won we are going to invest the fund in
family automobile, already christened
the Tin Thriftie.
t. P. c., Sheepshead Bay, l.. 7.
New-York tribune., 1918-11-17
BY JEANNETTE YOUNG NORTON

BY JEANETTE YOUNG NORTON
GLIM dinners sometimes occur in the
best regulated households, especially
~ in war time. but with a little fore
thought on the part of the housewife they
may be expanded to adequate proportions
with q minimum of trouble and expense.
\ satisfying soup, an appetizing bit Of
salad and hearty pudding flank the
slim meat or fish dish and make it seem
quite ample.
The soup, however, is the most potent
factor in the suggested trie Of ampli-'
fi@rs, thus becoming the point of concen-
t~ation IN giving first and to the slim
dinner. The satisfying soup is not neces-
sariy a meat or heavy cream soup; it
may be light soup, Of white stock or
vegetables or even fish, providing ii has
an appropriate edible garnish. These
garnishes are not as much used as they
should be here aud are in other coun-
tries, for they are easy to make and give
q pleasing variety to the soups.
These so-called garnishes are not for
looks, but make the soup satisfying
part of the meal and so lessen the eX-
pense Of the meat course or eliminate it
entirely, and include The various kinds
of dumplings forcemeat balls, iellied
meat, fish or vegetables, cut in squares );
toasted or fried bread squares, poached
puffs Of different l.inds. poached eggs,
sliced hardboed eggs, rnacaroni pastes,
cereals, spinach balls, vegetables and
filled grapeleaf packets.
In these days Of strict economy left
overs for soup making are scarce. and it
is often necessary TO reinforce them with
bones or small piece OF fresh meat.
This may be done in two ways, first by
buying Just the bones and having them
thoroughly cracked IN order to get their
full value; Or by getang a piece Of meat
for boiling, cooking It until tender in the
stock, then removing It to serve with q
made gravy. Thus the needed richness
would be added to the soup and the meat
be cooked at the same time.
In making a soup Of good stock it is
wiser and cheaper to make enough to
last two or three days. When thorough
ly cooked strain and set to cool. then re
move the grease, pour OF enough stock
for one serving and set the rest away to
keep cold Vegetables or any other edible
garnish may then be added Should any
soup be left over strain and set aside to
add to the next days portion, but DO not
turn it in INTO the unused stock.
In making stock quart of water is
allowed usually to pound Of meat. To
give body to min soups ada a little bar
ley, rice, arrowroot cornstarch, potato
-four rubbed to cream, With bit of
butter, gelatinc or rice -four that has
been worked free Of lumps With a little
water or stock
II soup made without tomato needs
a little acid 10 favor it add the juice Of
lemon, orange or ripe grapefruit.
Leeks, cucumbers. pounded celery seed,
burnt vinegar and sweet herbs are all
valuable additions for stock making If
one is the proud possessor OF. an herb
garden, then all the navorfu herbs may
be dried or preserved in spirits Of wine
for cooking usc.
An odd Oriental fancy IS to make a
pusdc Of beans 50 thick that il hardens
when cold; then clear soup is made and
New-York tribune., 1918-11-17
Meringue Apple Toast

TINS IS a rather new apple dessert ~,
it is especially popular with chi cb;lSsau aau
Toast and butter slices Of bread d',au.sn Snnas
with a spiced tart apple sauce spieao eaa
cover over the top with a meringue n,aa ana
from the stiffiy whipped white Of ss an ,"aue Que
and one tablespoonful of crushed T~ M esg q
sugar. Return to slow oven IN brai, naple
1.fica+ol1- W plOWn
New-York tribune., 1918-11-17

Melt half a tablespoonful of olao i,
IL half a tablespoonful of yictoN',. plend
and add gradually half capful ~ non nom
Stir until smooth, add salt and VI On.l In'ls
to taste, half a tablespoonful OF dsan Rsapfka
parsley, one chopped hard-boiled enu enuppsd Pc
cupful Of faxed cooked fish anS Nsf' One
tablespoonful of chile sauce. N;y u ,an O0e
turn into scallop shells, cover ttA tha wen
with crushed dried bread crumbs siIs '1ps
with bits Of butter and place in 'i,Os' bOs o a9l
to brown over quickly Ivy OYen
New-York tribune., 1918-11-17

INFFIE came from Virginia She
r had genius for frying chickens
~ and baking featherweight rolls,
which goes without saying, for she was
Virginian. Also, she had deep and
unconquerable aversion to using left
overs and scraping the mixing bowl
Which also goes without saying, as she
was a Virginia darby.
New-York tribune., 1918-11-17
Posters VS.. Rule Cards for the Kitchen
Try Aro"sing Patriotism and Thrift Via The Eye Emotos
Instead OF the Ear and The Mind

make her believe I'm not stingy." SO
Mrs Baker went about her Red Gross
work, served corn bread and barley
cookies, and ordered fish instead of beef
But all the time she worried about the
two extra potatoes that she knew had
been thrown out and that cold cocoa
she was sure Elfie hadn't used in the
pudding
New-York tribune., 1918-11-17
Thrift Stunts for Thrift STAMPS

(EDlTOR'S NOTE: If you hare an
original Thrift Stunt of your oaon re-
port 1t to the Director of The Tyibunc
lnst'tute and you aciU get jour Thrift
Stamps IN crchange prouided the idea
as Mel0 0nd practical enon0h to n1intN
New-York tribune., 1918-11-17
Swedish Eggs With Parsley

~ HIS method of cooking calls for
fewer eggs than the usual
recipe. Melt half tablespoon
full of oleo, blend with half table
spoonful of Victory -four and add slow
ly half a cupful of hot milk Stir until
the sauce boils, season with salt and
paprka to taste, add three lightly beaten
eggs and one tablespoonful Of chopped
parsley. Continue to stir un,il the whole
is light, creamy mass and serve on hot
toast SNuarpS
New-York tribune., 1918-11-17
Second Day Dishes That Score
Farcied Fish

and be sure each layer is frm bofo... !,
next is added. Set on the ice Ire ~ VI =, 'Ae
New-York tribune., 1918-11-17

very nice way 60 serve left
{, vegetables or fish, and it is cas-
ared. Heat a cupful of strained
casoned stock Ghis may be made
from two bouillon cubes and hot water
seasoned with paprika, celery salt and
few drops of Worcestershire sauce)
Stir IN three-quarters of a tablespoonful
of granulated gelatine softened in tea
spoonful of cold water and half table
spoonful Of vinegar. Stir until the gela-
tine is dissolved, remove from the fire and
add one tablespoonful Of sherry. Cool
and mould with the liquid Jelly bits of
cooked tongue. slices of hard boiled egg.
bits Of parsley and few sliced stuffed
olives. Mould in layers in wet mould