davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1918-01-20
CHOWDER THE MAIN DISH

which the fish cooked, then the fish, and last
~ thc milk, which has been thickencd with the
flour and butter. Allow it to come to a boil and
serve hot
This fish chowder is the arstocrat of the
collection. 1t costs 53 cents for three pnts
but it is an admirable substitute for one of the
regular fish dinners of the week and is deli
clous In flavor. A fruit salad. with thin brown
bread sandwiches and pumpkin pie and cheese
Tor dessert at a total cost of 90 cents, ought to
leave every one contented and happy, the Allies
well considered, and the pressure on the family
pocketbook relieved.
Try these chowders from Yankeeland while
the weather is cold. Food habits are expen-
sive tyrants and deprive you of much real
pleasure BESIDES A dinner with the regular
array Of meats and vegetables, potatoes as
such replaced by meal in which the casual
soup is the main course, may sound very radical
and great hardship. Again you may find it
blessing in disguise.
The price Of meat is so prohibitory that
housekeepers everywhere are cudgeng their
brains to supply their tables with satisfactory
substitutes. Then, too. we wish to "do our
part in saving transportabe meats to send
across the water. Chowders we'll made and
containing variety OF vegetables, make
nourlshing, attractive and satisfactory meal
and should be often served. Following are four
menus for unique and particularly delicious
chowder dinners
FOR THREE PERSONS
Vegetable chowder. OBSERVATION-DISCLOSURES. .$o45
Saad-romainc, oranges, nuts, cheese balls,
Russian dressing Observation-Disclosures. .27
Saltines .... Observation-Disclosures. O5
with h0il lod rd
1otal $o.93
Haddock chowder. OBSERVATION-DISCLOSURES sos
Fruit saIad-appes, celery, nuts and oranges 20
Cinnamon toast. ....... Observation-Disclosures. 05
Pumpkin pie and cheese. .................... 20
lo'h ,...,.,....,... SO.9S
Oyster and celery ohowdcr r............... $03G
Mixed vegetable salad peppers, peas, beans,
celery, lettuce), French dressing. ......... 10
ooThofead ............ 0b
Apple dumplings, hard sauce .............. ID
Onion chowdcr. Observation-Disclosures. $02S
Tomato and lettuce salad, Tarragon French
dressing; cheese balls and oatmeal waters 20
Baked bananas, lemon NEUTRALITY-SUSPICIOUS.. 10
Total. ................. .....................SO.5
New-York tribune., 1918-01-20

potatoes: First parboil them with the
skins on, peel and brown over in .
little hot dripping.
HADDOCK EN- CASSEROLE
Boil one two-pound haddock until
tender in saltcd water to which few
drops of lemon juice have been added.
When done remove the skin, put the
fish into a buttered casserole, arrang-
ing it in fillets; pour over it three
tablespOonsful of melted oleo and
sprinkle lightly with salt and paprika.
Squeeze over the juice of half a large
lemon and cover with two tablespoons
full of buttered bread crumbs mixed
with half cupfuI of grated cheese.
Set the casserole in a moderately hot
oven to brown over. Serve with a
cream sauce made from a small cupfuI
of rich milk thickened with spoonful
of potato flour and seasoned with a
tablespoonful of chopped parsley, salt,
paprika and few drops of onion juice.
If preferred, this sauce may be poured
over the fish before the crumbs and
cheese are added and the whole cooked
together.
CORN AND TOMATO CHOWDER
Cut one slice Of salt pork into bits
and fry lightly with a large minced
onion until the latter is slightly
colored. Add the contents of half
quart jar of canned corn and the same
quantity of tomatoes, with two or three
stalks Of celery minced, one generous
pint of cold water and two or three
chopped sprigs of parsley. Cover the
kettle, simmer for one hour and add
cupful of peeled and sliced potatoes
that have been parboiled for five min
utes and drained. Serve the chowder
as soon as the potatoes are tender A
little more water may be added, as the
quantity served should measure about
three pints.
New-York tribune., 1918-01-20
. VIRGINIA CARTER LEE
WE learn the much needed les,

WE learn the much needed les
\ son of thrift, the possibilities
- If the simple and economical
d;sh dinner" are becoming more
" more apparent. From an econom-
=, :, noint of view. and also because it
!. - ',as uossible most attractive ser
!, has much 10 recommend il.
at IT,. idea of combining meat, vcge-
,,ss iS and sauce or gravy is by no
ao'.s rew-eNcep, to Americans. The
Ses"s -, fe7 OF the French and the
Vo' son; Milanesc (macaroni cooked
"a, ~. s,rsage and sauce) have long been
WE wi dishes on the Continent, and
'ns'os avn New England boiled dinner."
Pal .,h comes down to us from Colonial
'"s xas brought over to us from Eng
a. hy the early colonists.
I"' runber of recipes are included for
..s nrincipal dishes of these onc-dish
s.,srs Larger platters are necessary
y. ,he proper dishing of such meals.
y; very attractive piatters are no ?
sr;sed into compartments. which ma
.,;sly aid in arranging the viands.
Srong contrasts in the different
sSrings of the vegetables and the ad-
zion, .,ion Of bits of bright edible green's
: recommended. for the housewife
.st not lose sight of the fact that
=, anticipation is aroused by the
.niing appearance of the dish good
.stites are sure to follow.
Three meat dinners are planned for
!, week. with bit of sausage meat
lied only for flavoring in the stuffed
snoers for Tuesday. the beef1ess day.
M,se he two "fsh dinners" on Monday and
E,iday. need not be expensive. and as
.,rb gives left over for another
neal the cost is still further reduced.
New-York tribune., 1918-01-20

egg mixed with cold water and bake
until well Drowned in moderately hot
oven. A little chopped parsley may
also be added If desired. For the green
pea gravy prepare cupful Of cream
sauce and add cupful of drained
canned peas. Bring to the boiling point
before serving.
BAKED SQUASH PUDDING
Cut the squash in pieces, remove the
seeds and strings, but not the outer
skin. Cook until tender, drain and set
on tin plate-skin side up-in the
oven to dry of. Scrape the pulp from
the shell and press through a ricer. To
each cupfui of the vegetable prepared
in this way add two tablespoonsful of
melted oleo, four tablespoonsful of rich
yOlk of one welf-beaten egg. Beat until
light, fold in the stiffly whipped egg
white and turn into a buttered baking
dish. Cook in a moderate oven until
firm in the centre.
BRAISED STEAK WITH ONIONS AND
DROWNED SWEET POTATOES
This is another "one-dish dinner"
that is very good. Purchase a piece of
round steak, having it rather thick
than long: Brown it slightly in a pan
with a little hot beef dripping, and
then lay it in CREASED baking dish.
Slice over it two white onions, sprinkle
with salt and paprika and barely cover
with brown stock. Cover the dish and
let it simmer in slow oven or on top
of the range until the meat is tender.
Add to the gravy few drops each of
kitchen bouquet and Worcestershire
sauce; thicken by the addition of a
little Drowned flour and serve in the
baking dish with Drowned sweet pota-
toes laid around the edge of the dish
This dish may also be prepared in the
fireless cooker. For the Drowned sweet
New-York tribune., 1918-01-20
EXTENDING MEAT FLAVOR
BY BERTHA FLETCHER LENT

Y FOLLOWING out the same idea | gave a
few weeks ago under the title Of "Cro-
quettes TO Be Served in Place of
Meat" | feel that the baked dishes are just
as savory and varied the croquettes and,
after they are ready for the oven, take
care Of themselves. as they need little atten-
ton in baking.
In my own family find that, if I can give
the main dish of the dinner some flavor of
meat, my efforts are met with approval but
alas! if | try to substitute "Mock Duck"
from red beans, ! am not court favorte"
for time. Not that my family object in
the least to baked beans, if served as such,
but they object seriously to a lentil loaf that
is made to look like a meat one. However,
with meat prices soaring as they are, the
cook needs to use all her mental powers in
thinking out and planning the dish that is
meaty in flavor.
One thing must learn to do--use cheaper
cuts They are not good if cooked hurriedly,
but long and careful cooking brings out very
good havors. The meat from soup bone
can easily be combined with rice, tomato and
onion sauce and served in a nice baking dish
If we'll seasoned it will be enjoyed. Casserole
cooking will bring out the flavor wonderfully
Well w Hcl lne modC is Drowned hrSt and
then various savory vegetables added, the en-
tire dinner, save salad and dessert, can be
prepared in the casserole and fuel saved
really
Before talk over the use of odds and
ends in escalloped dishes, let me say this
thing very emphatically Do not increase the
amount of material in a baking dish bv using
bread crumbs inch thick at the bottom and
top. If used at all let the coating be thin
over the top and if they are properly mixed
with a little melted butter, they do brown
nicely.
DON'T HAVE TOO MANY CRUMBS IN
YOUR BAKED DISH
remember once feeling sorry for a host
who dug deeply into crumbs before he reached
what his wife said was "escalloped chicken"
but his faith was great and finally a little
chicken was discovered. The dish would have
been good if the bread crumbs had been
we'll cooked rice or spaghetti, but never should
so many bread crumbs be used as that dish
held.
Once week, at least, one finds in the ice
New-York tribune., 1918-01-20

Friday (meatless day.
BREAKFAST
Apples Stuffed with Steamed Homny
Corn Oysters
Toasted Crumpcts Coffee
LUNCHEON
Baked Eggs au Gratin
Brown Bread Sandwiches
Celery
Canned Fruit Peanut Cookies
DINNER
Gherkin and Green Pepper Canapes
Haddock en- Casserole
Baked Potatoes
Endive Salad
Maple Sage Jelly
New-York tribune., 1918-01-20

from Concord, Mass. and are particularly COM
fortng on a cold night. Six cupsful cost SO
cents. and, served with (; mixed vegetable salad
and with apple dumplings and hard sauce for
dessert, furnish 72-cent dinner for three
that is as good it is patriotic
Certainly once a week a chowder dinner
could be given to the family without arousing
any internecine warfare. The housewife who
is Hooverlzing often has much missionary
work TO do among the members Of her own
pampered family, whose ideals of freedom and
love OF France are apt to fade away when they
sit down to the dinner table
The sacrifice of food habits ON the family
altar is as much a contribution toward the war
fund as buying thrift coupon. Also it is a
bit of cooperation that we owe the house
mother who is taking the trouble and thought
to Hooverze. We object, however, to having
Mrs. Eaton's chowders dispensed as examples
of war discipline. They are good enough to be
considered among the fruits Of peace.
MINED VEGETABLE CHOWDER
> slices salt pork | tcaspoonful salt
~ cupfu sliced carrots IS teaspoonful pepper
z cupful sliced turnips Chopped parsley
y cupfu sliced potatoes cupful stock
z cupfu sliced celery cupful tomato soup
4 cupful sliced onions Is teaspoonful soda
| pint milk ts bespoontul -four
Tablespoonful butterlne
Finely dice the pork, put in bottom of kettle
and fry slowly until light brown then add the
sliced vegetables and cook together two or three
minutes; then add the stock and the tomato and
enough water to Cook tightly covered
until vegetables tender. Add the soda and
milk which has been scalded and thckened with
the flour and buttcrine. Add salt and pepper
sprinkle over the top little finely minced pars-
ley Any kind of meat stock may be used we
had hive cents worth of beef soup bones bouilon
cube would serve in an emergency
Thus chowder was voted an unqualified sue
cess by the official tasters The carrots gave
1t delicious sweetness, quite different from
the flat sweetness of sugar. We have vitiated
our taste by over -sugaring until the character
1stlc sweetness OF the natural fruit and vege-
table sugars is almost lost on U.s. The little
boy who begged for "wugutable soup wiv the
wugutabes left in" would fall upon this chow
der with delight. It costs 43 cents for three
pints, but is very thick and satisfying. Served
with romane and orange salad, accompanied
by nut and cheese balls and graham waters,
and with a prune whip and boiled custard for
dessert the meal for three would cost 90 cents
HADDOCK CHOWDER BISQUE
pounds haddock hake Y teaspoonful salt
pint diced potatoes IS teaspoonlul pepper
onions cupsfu milk
| slice salt pork tablespoonful lour
H. can tomato soup tab espoonful butter
Wash the fish and cook in salted water enough
to cover until it flakes from the bones. Remove
from the kettle and flake carefully Be very sure
no small bones remain Save the water IN which
it was cooked. Dice the pork, fry slowly, add the
minced onion and cook together until all is a
light golden brown. Add potatoes and tomato
soup, and simmer half hour. Add water IN
New-York tribune., 1918-01-20

rart of the double boiler. Simmer for
about three hours, or until clear and
thick. While it is cooking add two
tablcspoonsful Of shaved maple sugar.
a pinch of salt and two tablespoonsful
of maple syrup. Remove from the fire.
pour into an ornamental mould and
stand in a cold place until firm. Beat
halt cupful of double cream until
solid, swceten to taste with powdered
sugar. fold i'll the stitlly whipped white
OF one egg and flavor with table
spoonful OF Maraschina cordial. Serve
the Jelly garnished with the prepared
cream.
New-York tribune., 1918-01-20

dishes, so many in number and so delicious;
but I do think that now and then cheese
souff1e fondu can be INDUCED in, for how
can one make three four eggs go further
than in a meat or cheese souffle? Served
with a white sauce, it is quite good dish for
dinner on "meatless day" and usually we'll
liked.
Baked potatoes are good with the inside
taken out, we'll seasoned and with little
chopped meat added, then put in the shells and
reheated. Or, if no meat is at hand, sprinkle
them with cheese, and then reheat and brown
Stuffed peppers are delicious, but just now
their price makes their use prohibitive The
filing for them is ever an interesting subject
for it can be varied.
Sweet potatoes make good dish, escalloped
with left over meat and gravy. Some one
will say: ~ never have gravy left over"
Well, if that is the case, buy little suet and
try it out and make some gravy If it lacks
a rich color add little "Kitchen Bouquet'--
harmless and it really does not change the
flavor. Now and then / am very dauntless
and make combination that nv son calls
"Mother's Surprise" l might say in advance
the family eat it with apparent relish. Here
is one:
Spaghetti and cheese, with tomatoes cooked
with onion and green peppers for the top
layer. Escalloped potatoes, moistened with
some good gravy all baked for half an hour
1t is really good way to utilize several
dishes not sufficient in quantity to serve alone.
AN APPET1Z1NG MAIN DISH MADE
FROM SPANISH BEANS
Just one more baked dish that am sure
tO uy;pt
when Jack Frost makes our appetites keen.
Mexican, or, as some call them the Spanish
beans-1 mean the ones that look like nastur-
tlum seeds-form the main Ingredient One
pound (cost, IA cents), after being cleansed
carefully and soaked all day. must be boiled
gently for an hour. Then place in baking dish
with three small onions sliced thin, four med.-
um sized potatoes, sliced; over the top one
pound of salt pork cut into thin slices, whic,,
should be turned to brown on both sides Let
it bake slowly for about an hour This easilv
forms the main dish of a meal, and is delicious
when served with coldsaw. Another substan-
tial dish for hearty appetites is the above dish
minus the beans. Use the potatoes onions
and salt pork in layers.
Salt pork is one of the best flavor-givinp
meats. AS it Is rich, however one cannot eat
heartily Of it.
Some one may say baked dishes use too much
gas. OF course the oven usually has to be used
for an hour, but when it is lighted in nv kitchen
no space is wasted. I take care to bake
apples or cook the vegetables to be served
After first heating them on the burner no
heat is wasted. There is no better method Of
cooking to bring out fiavors than baking n,
roasting
New-York tribune., 1918-01-20

chest some perfectly good odds and ends. In
my family we serve meat but once a day. so
1 devote all the meat to our one heavy
meal-dinner. But as children are not
"grown ups" they of course have their heavy
meal at and should have a dinner
planned especially for them always
If two, or even three kinds of meat are
simmered together With q good-sized onion
for an hour, their havors blend and they can
be used together. None but the critical will
discover the combination, and il it is dis
covered, there is disgrace in the act, is
there?
ALL MEATS LEND THEMSELVES TO
COMBINATIONS-EX MUTTON
Mutton is the one exception. That meat
absolutely refuses to give up it's individuality
You may break, you may shatter the pot, if
you will, but the scent of the mutton will
hang around it still. Now unfortunately,
mutton does not give pleasant flavor if COM
bined with other meats; so use it cold, after
roasting, and then as a stew with various
vegetables. But call it "Mutton Stew" for
such it is, and always will be- Lamb can be
combined, but usually the real lamb roast is
small and little remains to be served.
I carefully hoard all graves and meat
sauces and use them in various combinations,
but that from lamb and mutton I use only
with the parent meat
Ham is quite different, either the cured or
smoked ham, or, as the Southern people say.
pork ham," meaning our fresh ham. Even
the part next to the bone of a cured ham, if
ground up and mixed with cheese, is most
delicious when baked with rice or spaghetti
Any left over fresh pork is an excellent SUBJ
stitute for chicken. My chicken pot pie is
made frequently of little chicken with a
couple of pork tenderoins, cooked with onion
for half hour slowly. These are cut into
szeable pieces and combined with the chicken
and gravy left from previous meal, the
whole covered with haky crust 1t is
popular DISH
Pot pies are always popular When the
meat is scant in quantity, put in potatoes and
plenty of gravy with a side dish of stewed
tomatoes One fcrgets the small amount of
meat. The vegetarians long ago taught us
the value of savory tomato sauce to make up
for the lack of meat iavors in their cooking
Individual pot pies are attractive but much
more trouble for the cook
Did you ever use mashed potatoes or cooked
riceTo line the baking dish and cover the top?
Such pot pie should have only meat and
gravy for a filling. 1t is very savory and
nice change.
l regret that we are asked to save on oil
wheat products, for there are such good
combinations to make with macaroni and
spaghetti. I have spoken of few only out
of many that to my mind.
Then, too, l hesitate even to refer to egg
New-York tribune., 1918-01-20
STUFFED PEPPERS WITH POTATO
AND SAUSAGE MEAT

This is a very inexpensive one-dish
dinner, as the peppers, meat and sau-
sage with the green pea gravy are COM
bined in one appetizing dish. Cut
three peppers in halves, remove the
seeds and membranes, wash in cold
water and parboil for five minutes.
Drain and dry. Have in readiness two
cupfuls of creamy mashed potatoes.
delicately seasoned, and mix in scant
quarter of pound of sausage meat.
Fill into the peppers, heaping up in the
centres; brush over with a little beaten
New-York tribune., 1918-01-20

/FYHE MENUS given this week upon a food
budget which allows SI2 for a family of four
a. lhese like the ampier based
PeHdIfure OF $40 week for supply same
nHmbef OF founded Mr. Hoover
IS enoeaorng TO impress the minds of
inexpensive dishes hi0h
OF living is serious problem can afford to
ignore it, The fo0dfufs employed which we are
ur9ed to consume at home in order to increase supply
"f staples needed by allies by
countries OF Europe Yet you viii see, the menus arc
neher insufficient the necessary
fo0d values provided meal.
New-York tribune., 1918-01-20
ANNE L. PIERCE and LOUISE WILLIAMS

Director and Domestic Scientist of the
Tribune Institute
Recipes by Florence Taft Eaton
m HE American idea of soup is a clear,
hot liquid, 9S per cent water, slightly
appetizing and stimulating, to piuue the
petite and warm the expectant stomach. A
screet and modest ladleful is placed in the
|ottom Of the plate and second helping" is
social error
The chowders we have in mind are distant
'aatives Of this first course soup Each one
meal in itself, and, with a salad and des-
| IT. means dinner that is at once easily pre-
fed, economical and we'll balanced. Further
ore meats are almost eliminated, only slice
/ pork or cupful of stock in the vegetable
'lp is necessary. 1t is really cleverer to use
~t Of meat or stock, getting the flavor Of
ae meat at minimum of expense and meat
~2mption-to "extcnd the meat flavor" as
@ag-rather than to cut it out entirely and
'sate a meat hunger.
ONION CHOWDER
jlsclum sized onions y teaspoonful salt
she salt rora u teaspoonful pepper
wAtoes tablespoonful -four
-P'.ui milk tablespoonful butter
'"ce onions very thin and cut slices in squares.
/ y" pork and fry until light brown. Then add
'"HS and potatoes. salt and pepper, cover with
aver and cook until tender-about one-half to
~ee-qaarters of an hour Add hot milk which
1'' 'een thickened with the -four and butter
'e and see if sufficiently seasoned. One may
I VI top Of each serving tiny round of hot
~ spread with cheese, and put in long
lgh to melt cheese.
'"N appetlzlng chowder costs only % cents
SA cupsful--an amount that would help
I've VI tour people bountifully. When com
~ep with tomato and lettuce salad and
''f' o. baked bananas and lemon sauce, we
"O' oeheve that even a beefsteakhungry
4 would leave the table in an anti-Hoover
S'ne of mind This dinner for three. allow
generous portion of the chowder, would
st only IS cents.
ofSlEE AND CELERY CHOWDER
lpful diced celery . oc,nsf,, mill
+ 's9iul oysters teasnoonfnisal
arcs s" ~ u.ceu potatoes Is teaspoonful pepper
liee ,r, o" tab be spoonful butter
F" tablespoonful -four
|y., "e pork into quarter-inch cubes and fry
IN i, ''l d ilght brown and fat we'll extracted
)Aa =, "e'tie III which chowder is to be made
|ss M ee'cry and onion minced finely, cover
la. "'u' quart of boiling water and cook one
|ss. next add potatoes, salt and pepper to
fsnd.. SNa simmer one-half hour or until all is
FN, ;. me oysters, stripped" through the fin
hsa 'erhove any possible bits of she'll are al
b. y" come to boil, then the milk, which has
|ss os saoeo and thckened with tablespoonful
SAe >, 'u''er and -four melted together, is added
a' once with hot crackers.
|pa,fs. p's'er and celery havors combined are
'Sf'y delicious. These recipes all come
New-York tribune., 1918-01-20

This point should always be borne IN
m,nd when purchasing ON "A small week.
~ household budget, as frequently, hy
buying even half a pound more of meat
or fish, another meal can be provided
tor tar less than would be paid For
new material.
Purchases at the butchers will in
''"ae malt pound of sausage meat. l6
cents; one fomr-pound fowl, at % cents
pound; one pound and quarter Of
round steak, at 81 cents pound; half
pound of beef liver. 20 cents; two
'amos kidneys, about 30 cents.
~ the fish market, Ole pound and a
half of mackerel, at IS cents "A pound:
TWO pounds of haddock. at 20 cents, and
one pint of stewing oysters, 20 cents.
Two pounds of table butter, at AZ
cents pound; half pound of olco,
10 cents; seven quarts of bulk milk. at
II cents quart; two quarter pints of
double cream. at II cents a bottle: five
strictly fresh eggs. at 5 cents each. and
sixteen cold storage eggs. at As cents
a dozen. will be required to follow the
menu service as arranged.
Market supplies may be purchased at
prices apprOXimating the FOLLOWING Lief.
New-York tribune., 1918-01-20

Tested Recipes
MAPLE SAGO JELLY
Wash, soak and drain four heapins
tablespoonsfu! of sago. then put it with
one scant quart of water into the upper