davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1919-05-18
Special Canning Depices and
Preserving Recipes

quarts, but the round model will ac
commodate jars of larger diameter.
The "Neverhot" handle shown with
the square model is merely a curved
steel wire hooked at each end and
OF the proper length to lock into the
rack handles and enables one to lift
it easily without putting the hands
down into the steaming boiler. The
round rack is convenient for cir
cular Gamers of twelve-inch diane
ter, while the square one can be
used in a washboiler, two of them
fitting IN neatly and making it pos
slble to can eight quarts at once.
The oval rack (made by the Union
Steel Products Company meas
ures 19Ax10 ipches. The bottom
rests on short feet and it has q
hinged wire handle at each end bent
into loop so that the rack NAV be
lifted above the water but not out
of the boiler, being suspended bv
these hooks on the ends of the can
ner. This is a decided convenience
as it gives one chance to take out
the hot jars one by one more COM
fortably and with less heavy lifting.
The top Of this rack is formed by
four adjustable wires crossed by a
ratchet rod so that the space may
be altered to take different sized
jars, as shown in the illustration.
This rack has also been strengthened
by giving it six lengthwise and
seven cross wires on the bottom.
These two special features make
this rack especially adjustable and
convenient, and of unusual strength.
New-York tribune., 1919-05-18

1t will fit into a No. 8 WASH
boiler or larger, and has a caoaelt,
Of eight quart jars of the small dia-
meter, or SIX quarts and two ,ints.
Several varieties of jars are
shown in the illustration. The
straight jar containing the aspara-
gus in the square rack is ideal for
the purpose, indeed, almost neces-
sary to ensure unbroken tips. This
jar, the Eureka, besides having no
shoulder, has glass cover locked
on by single broad steel clamp,
which slips into converging grooves
on the side of the jar, a perfect seal
being obtained by turning the clamp
which is pivoted on a glass knob on
top of the cap. Special rings ars
furnished to fit this jar. In the
small round rack are shown one
Lightning type of clamp and one Of
the Economy, which gives vacuum
seal formed during processing by
virtue of composition material
carried on the inside of the cap.
Such tools take much of the hard
ship out of canning and make pos
sible product that is professional
IN appearance as we'll as especially
fresh and homemade in flavor.
Union Sanitary One-Piece Folding
Cold Pack Canning Racks. Pricess
No: q, so cents; No. 8, go cents.
Made by the Union Steel Prod
ucts Company, Ltd, Albion, Mich.
Pearce No. q Cold Pack Canning
Rack. Price, SO cents.
Made by Pearce Company, All.
4z1 Front Avenue, Grand Rapids,
Mich, and 1O1 East Sixteenth
Street, New York City.
New-York tribune., 1919-05-18
Chocolate Pudding

cupful milk 2 or. grated
tablespoonful chocolate
gelatine dis p cupful sugar
solved IN cold II teaspoonful
water vanilla
4 eggs
Add chocolate to milk and stir
over flame until it is smooth and
thick. Beat egg yolks and sugar to
a froth and add the chocolate MKT
urc to it. Pour back into pan and
stir until sugar is dissolved and the
egg yolks thickened. Mix in the
gelatine dissolved in a little boil
ing water; remove from the stove.
add the vanilla and fold in the
stifiy whipped egg whites. Pour
into wet mould or parfait glasses.
Place on ice to set, and serve plain
or with whipped cream.
Il. II. b., Washington, D. G.
TO those who do not like choco-
late cornstarch pudding this more
delicate but also more expensive
desacrt will be very Welcome. 1t is
New-York tribune., 1919-05-18
By VIRGINIA CARTER LEE
SPARAGUS and rhubarb, ou

a SPARAGUS and rhubarb, our
~ first spring fruit and vege-
table, are especially featured
in the present weeks menus, and
while asparagus is hardly ever an
economical purchase Costing from
25 to so cents a bunch), still the
low price of the rhubarb (selling
for five cents bunch) will strike
fair average between them when
figuring up the weekly budget.
Seven punches of asparagus are
used during the week and nine
punches of the rhubarb; the former
however. forming the piece de re
sistance of several of the noon lunch
cons, ard the latter being used for
the breakfast fruit, as a Leverage
and in conserves and desserts,
In selecting a "bunch of aspara-
gus" preference should be given to
stalks with straight heads. Nod
ding or bent over heads generally
denote staleness, and the lower ends
should not be dry or brown. Place
in cold water as soon as it comes
from the market, and if you would
have it at its best remove the "little
spurs CnaC grow dOWp tne STALKS
and seem to cling to them.
If the rhubarb is young and ten
der, with a pink skin, the stalks
will not require peeling. In cook
ing it, use very little water and
when actively boiling add a pinch of
baking soda to lessen the acidity.
Also add your sugar when the rhu-
barb is almost tender. Shredded
dates, figs and raisins are delicious
additions to plain stewed rhubarb,
and when these are used, of course,
less sugar will be required.
To prepare the rhubarb cocktails,
use a large cupful of cooked and
sweetened rhubarb. Add the shred
ded edible pulp from one grapefruit
New-York tribune., 1919-05-18
Rhubarb Fool

Stew bunch of rhubarb that has
been cut in inch pieces in barely
water to cover and add when boiling
actively sixteenth of a teaspoonful
of baking soda and teaspoonful of
grated orange peel. When almost
tender drain off nearly all the liquid
and add sugar to taste. Cook for
couple of minutes after the sugar is
added and stir in a scant teaspoonful
of gelatine that has been softened in
two tablespoonsful of cold water.
Remove from the fire as soon as the
gelatine is dissolved. Cool, chill ON
the ice, and just before serving fold
in the stiffly whipped whites of two
eggs and half a cupful of double
cream, whipped solid.
New-York tribune., 1919-05-18

years canning. w omen VINO
got the habit during the war will
surely want a few cans of each of
the fruits and vegetables as they
come along, and done in this leisurely
way, one need not be exhausted by
canning orgy in the hottest weather.
If one is not spry the first of the
eligibles are apt to pass before we
realize it, Rhubarb has been rather
neglected by the Gamer and pre-
server, but its relative cheapness
and its appetizing, wholesome quail
ties make it very desirable addi
tion to the home stock of canned
goods. Miss Lee has covered the
simple method of merely sealing the
whole stalks in cold water, which
many practised so successfully dur
ing the sugar shortage, while the
rhubarb conserves are delicacies.
From the middle of May through
the first week in June is the time to
can the asparagus most profitably.
Even if one pay 25 or 80 cents a
bunch for the best asparagus, run
ming thirty stalks to bundle, it is
a saving of about one-half, compared
with the high-grade timed goods
This does not count time, fuel and
container - the commercial article
being fairly priced when the costs
and labor are considered. We all
know, however, that asparagus at
tacks the tin more than almost any
other vegetable, on long standing.
New-York tribune., 1919-05-18
Stuffed Eggplant

eggplant l cupful chopped
l onion boiled ham
4 tablespoonsful tablespoonful
chopped parsley butterine
l green pepper a cupful but
l large tomato tered bread
crumbs
Salt and pepper to taste.
Cut the eggplant in half crosswise
and scrape the she'll Of all meat.
Run the onion, parsley, green pep
per, tomato, boiled ham and pulp Of
the eggplant through the meat chop
per. Melt the butter in frying pan
and cook the mixture in it for five
minutes. Fill the shells, sprinkle the
top with buttered bread crumbs and
bake in the oven for twenty to
twenty-five minutes.
J. W. w., New York City.
This dish is a meal In itself and
serves four for so cents.
New-York tribune., 1919-05-18
zxaxza Catching the Spring Vegetables for the Can


screw the top all the way on, then
turn it back one-half turn.
Sterilize, either in boiling water
for three hours; in the water seal
Gamer at 214 degrees f. for two
and one-quarter hours, or under five
pounds pressure for one and one
half hours. Be sure to have the
water at least one inch above the
jars, preferably two inches, and keep
it boiling gently throughout the
period. When sterilized remove
from Gamer, complete seal and cool
as quickly as possible without plac-
New-York tribune., 1919-05-18
Eating What Nature Serves

mo m i
other nd vegetables
in weibe in
and dtons
and noth good
% o
$ not like
notnak eof
the amet
l.
New-York tribune., 1919-05-18

skin. Wash them well. Cut the
stalks to the height of the jar where
the curve comes at the neck and
mt IN as many as the sterilized lar
will hold; then fill the jar with pure,
cold water to overlooking and ad-
just the rubber and cover. This is
the entire process and if directions
are followed exactly, every jar will
keep perfectly. 1t is better to boil
the water and cool it instead of
adding directly from the spigot if
ones water supply is uncertain.
Store in cool, dark place. Use
self-sealing jars or those that are
air-tight.
Oriental Preserved Rhubarb
Cut five lemons in exceedingly
thin slices, add one pint of cold
water and let stand over night.
Cook until the lemon rind begins to
be tender and add two pounds of
sugar, five pounds of rhubarb, cut
in small pieces, the contents of
medium-sized jar of preserved
ginger (chop the ginger), and one
pound of seeded raisins. Let SIM
mer until very thick and seal as for
canned fruit in pint glass jars.
Rhubarb Marmalade
Cut the yellow rind in tiny pieces
from five oranges and two lemons,
cover with cold water and let stand
over night. Then cook in water un-
New-York tribune., 1919-05-18
Rhubarb for Raspberries

When I made red raspberry jam,
instead of buying twelve boxes of
berries at 35 cents each, ! bought
only SIX, and 10 cents worth of rhu-
barb. I have as much and it is
just as delicious, made of equal parts
OF berries and rhubarb (nobody can
tell the difference), and l saved 81,
the price of eight thrift stamps.
L. r. T., Lansing, Mich.
New-York tribune., 1919-05-18

pound each of shredded figs and
seeded raisins and one pound of
chopped candied orange peel. Let
the ingredients stand over night
and in the morning cook slowly un-
til very thick. Twenty minutes be-
lore it is done add half a pound of
blanched chopped almonds. Store
as for marmalade or jelly.
Rhubarb Jam
Select the bright pink Stalks Of
rhubarb, wash and cut in half inch
pieces. Weigh the fruit and allow
an equal weight of sugar. Add to
each three pounds of fruit the Juice
and grated rind of one lemon and
orange and half a pound of shred
ded dates. Place all the ingredients
in an agateware kettle; let stand for
several hours and simmer slowly un-
til of the desired consistency. Cover
with paraffin when cold.
Rhubarb Conserve
Cut the edible pulp from a large
ripe pineapple and add four CUPS
full of peeled and diced rhubarb, the
juice of one lemon, eight cupsful
OF sugar, the grated yellow rind of
one orange and the pulp and juice
from two oranges. Stir the in
gradients until thoroughly mixed
and turn all into a preserving ket-
tie. Let stand over night and in
the morning add .unfu1
New-York tribune., 1919-05-18
Treatment of Asparagus

Wash carefully and with a sharp
pointed knife remove the little scales
from the stalks, and cut the aspara-
gus the right length to fit the jars.
Tie in bundles and blanch, either
over live steam for fifteen minutes
or immerse the stalks only in boiling
water for two minutes, and then
submerge entirely for two minutes
longer. Plunge quickly into very
cold water for just an instant. Pack,
tips up, in hot sterilized jar, adjust
the sterilized rubber ring, add one
teaspoonful of salt to a quart, boil
ing water to overhowing and par
TALLY seal. That is, with the Light
ming jar type; do not put the lower
bail down in place until after ster-
ilization, and with the Mason jar
New-York tribune., 1919-05-18

yum-yum It'll tender Place
one ouart NJ cn
De materially essened cubes, half of
70 e sugar contained in the granuated
fruits and chopped with
blanched almonds the
will evera] and
almost any or the rhu slowly until
"'0 'o'n'uHs' tried on cold plate Store for
Canned (w;hou+ suo.. jelly.
cooking) -, iun- UNI
Place a large in lay
u"e tehuef stalks of six pounds of rhubarb
' " po0soe with pink cubes, five pounds of half
New-York tribune., 1919-05-18
Asparagus Sprew

Remove the tender tips from a
bunch of asparagus and cut the re-
naming edible portion of the stalks
into small pieces. Cook both tins
and pieces of stalks in boiling salted
water until tender and press the
latter through a puree sieve. Sea
son with salt, paprika and bit of
onion juice and add a little finely
chopped green pepper and melted
butter to moisten. Spread on slices
of hot buttered toast, arrange four
cooked tips on top of each portion
and pour over little melted butter
New-York tribune., 1919-05-18
NJ Market'S S Best.

seeded raisins may be added, if de-
sired. Prepare a custard from q
pint of milk, a quarter of a tea
spoonful of salt and two eggs beaten
with. two tablespoonful of sugar.
Cook over hot water until we'll thick
ened, flavor with half teaspoonful
of vanilla extract and pour over the
rhubarb that has been spread in a
pastry lined pie plate. Dust with
grated nutmeg and bake in moder-
ate oven until set like custard pie.
New-York tribune., 1919-05-18
TESTED RECIPES
Old-Fashioned Rhubarb Fritters

Beat together two eggs, add one
cupful of milk and quarter of
teaspoonful of salt. Mix together
three cupsful of -four, three table
spoonsful of sugar and three level
teaspoonsful of baking powder. Com
bine the liquid with the flour mix
ture and add one large cupful of
chopped rhubarb that has been
scalded in boiling water and drained
and two tablespoonsful of melted
shortening. Beat to the consistency
of thick drop batter and add a
littla additional milk, if necessary.
Fry in deep fat and serve with
maple sugar and cinnamon.
New-York tribune., 1919-05-18
Asparagus Patties

Cook the tender portions of a
bunch of the asparagus and cut in
small pieces. Combine with highly
seasoned cream sauce to which has
been added beaten egg and little
chopped parsley. Heat all over hot
water and turn into lightly fried
bread cases. The latter are pre-
pared by cutting rounds of stale
bread rather thick and with a cooky
cutter removing a small round from
the centre. Dip in little milk and
egg mixture with pinch of salt and
fry by means of frying basket in
hot fat. These, rightly made, are al
New-York tribune., 1919-05-18

chopped and seeded raisins. Cook
over moderate heat until like
marmalade and ten minutes before
it is done add a cupful of chopped
walnut meats. Store as for jelly.
Rhubarb and Strawberry Con-
serve
Allow twice the amount of diced
rhubarb as you have Strawberries,
and for each quart of the combined
fruits allow three cupsful of sugar
Let the fruits and sugar stand for
three or four hours and then cook
slowly as for jam. Ten minutes be-
New-York tribune., 1919-05-18
Rhubarb Custard Pie

Cut small bunch of young rhu-
barb into inch pieces and parboil
with the addition of pinch of bak-
ing soda until almost tender; then
drain off nearly all the liquid and
sweeten to taste. A few chopped
New-York tribune., 1919-05-18
2lsubarb and Asparagus Are the Very
First ELgibZes

AS to flavor, it is one of the best
canned goods we have, and dozen
or two jars of glassed asparagus will
be delicacy next winter. at moder-
ate cost. Two punches will fill three
quart jars, and if bought by the
crate it should be obtainable for 20
cents a bunch. The most successful
product is made from the young,
tender stalks-nothing comes out of
the can better than it went in
Sometimes this is expected!
The following directions for the
cold pack method are repeated for
convenience, though they are prob
ably known to many as heritage
of war experiences.
New-York tribune., 1919-05-18
Institute Tested Recipes

very rich, and only small serving
ls necessary. Cost, 35 cents for
six portions.
New-York tribune., 1919-05-18
Some Special Canning Racks
and Jars

These racks are for holding the
glass jars in the cold pack method,
protecting them from breakage,
either from uneven heating, contact
with the bottom of the boiler or
humping, and making it simple to re-
move the heavy, slippery, hot charge
without danger to the work or the
worker.
The racks pictured answer these
specifications and come to fit almost
any ones Gamer. They are made of
timed steel wire. The round rack
measures IL inches in diameter
and has two side handles so hinged
that they fold inward when not in
use. The Pearce rack is "a inches
square, and the two handles are
locked in vertical position by the
upper section of the rack, which
may, however, be readily removed
and the whole device folded.
Each rack has capacity of four
New-York tribune., 1919-05-18

ing in a draft, or the jars may
crack. When cold wrap to pre-
vent the product from fading, label
and store in cool, dry place.
New-York tribune., 1919-05-18
A Use for Old Rubber Jar Rings

If you want to put dish directly
on the ice you will find that by plac-
ing rubber preserve jar ring under
1t the dish will not fall or slip, even
though there be a decided slope to
the ice.
New-York tribune., 1919-05-18
an: half a cupful of grape juice.

an'. half a cupful of grape juice.
Chill on ice over night.
The mousseline sauce to serve
with the chilled asparagus in tomato
jelly cups (Friday's luncheon) is
made by beating the yolks Of three
eggs and adding four tablespoons
full of salad oil and one tablespoon
full of hot water. Stand the bowl
containing the ingredients in a pan
of boiling water and stir until it
thickens. Then remove and add
half a teaspoonful of salt, quarter
of a teaspoonful of paprika and one
tablespoonful of tarragon vinegar.
The sauce should be creamy like
mayonnaise.
Supplies for the week will include
at the butchers half 15-cent box
of smoked beef, one pound of
chopped beef at 38 cents, one pound
and half of stewing mutton at 25
cents a pound, one-quarter Of
pound of bacon at 40 cents a pound,
half pound of salt pork at 30
cents pound and one pound and a
half Of veal chops at "A cents q
pound.
At the fish market, four large
clans at cents each, one pound
and half Of mackerel at 35 cents a
pound, two pounds Of panfish (por-
gies) at 25 cents a pound and a
third of pound of salt cod at 80
cents a pound.
Dairy products will itemize in the
budget milk and cream, S1.26; eggs
$1.30, and butter and oleo, S1.30;
and the marketing prices will run
at the following approximate fig
New-York tribune., 1919-05-18

fore the conserve IS cooked add a
quarter of pound of blanched al
monds cut in shreds. This conserve
is delicious as a layer cake filling.
as sauce for cottage or batter
pudding with the stifhy whipped
white of an egg added, or plain as
a sauce for vanilla ice cream. Store
es for any conserve. v. C. L.
New-York tribune., 1919-05-18

Pearce Rackwt
circular der of the
New-York tribune., 1919-05-18
Household Short Cuts
A Curling Iron for Pressing

Sharp wits will discover ways and
means to overcome the apparently
impossible. One day last summer
when hurrying with a large amount
of sewing, and with no fire in the
house, I found it essential to press a
number of seams quickly. I heated
my largest sized curling iron over
an alcohol lamp and rubbed it over
the dampened seams as l would an
iron. The result was entirely salts
factory, and I have since found it
a specially good method for press
ing velvet or velveteen seams, as it
does not injure the pile. Now keep
curling iron for pressing use only.
Mrs. NJ. j. S., New York Citv.
New-York tribune., 1919-05-18

Tuesday
BREAKFAST
Oranges
Creamed Smoked Beef
Corn Bread Watercress
Coffee
LUNCHEON
Savory Clam Cakes
Cole Slaw Bread Sticks
Canned Fruit
DINNER
Vegetable Soup
Planned Hamburg Steak Smothered
with Onions
Asparagus Mock H0llandaise Sauce
New. Potatoes
Chocolate Batter Pudding Foamy Sauce
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1919-07-25
MAINE PYTHIANS IN .
OUTING AT PORTLAND

Portland. July 24-The Iarg-
est number Of Uniform Rank
knights Of Pythias Of the
Maine Brigade that has ever as
sembled for field day in the State
are present in this city today. Many
are accompanied by their ladies' and
IN all there are over 400 present.
The men are understhe command of
Gen. Warren c. Riker of Lewiston.
AS the day is being devoted to a
good lime. no effort was made for a
parade or drills and the spectacular
WORK OF the various companies which
mas been made feature in the past.
was omitted by general approval of
the members.
AZ noon the larger part assembled
at the Casco Bay Lines wharf, where
special steamer was in waiting and
san OF two and a half hours down
the bay was commenced. At the
close OF the trip the party went 10
Cushing's Long Island, wheer a shore
dinner was served.
The visitors will make up a theate,
party this evening and will attend
keth's. The local committee includ-
ed Capt. Arthur L. Hamilton. Col
Will Gilman. Lieut.. Joseph Bowre,
and Sergt. E. E. Merrill. The pro-
gram for the late afternoon included
long list Of field sports.
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1919-07-25
IENROOT'S STAND
(continusd from Paoe ons)

withdrawal article satisfaction. The
provision made regarding domestic
questions he considered open to OBJ
1ections while he thought a reserva-
ton should be adopted declaring the
Monroe Doctrine unaffected. He also
suggested a reservation under which
nations could not have the disarma
ment limitations placed upon them
while they were at war.
Regarding Article 10. he said he
considered that neither President
Wilson nor the Senate has any NOR
al right to obligate the United States
to go to war to preserve the terrific
rial integrity and existing political
independence of members of the
league"
The people should be left free in
the future, he said, to refrain from
engaging in war against their will.
"Partisanship." he continued, "is
being charged against Republicans
in the consideration Of this treaty, a
charge which know, at least, as to
the overwhelming majority of Re-
publican senators is utterly without
foundation. But I do say that II
senators across the aisle would only
forget that President Wilson is the
leader of the Democratic party and
remember that this II an American
question, I am confident we could
come to an almost unanimous agree
ment as to reservations for the pro-
lection of the United States"
Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1919-07-25
SKOWHECAN
STOLEN BATHING SUITS
FOUND BY OFFICERS
ON BOYS IN MADISON

The fact that So bathing suits had
been taken at different times from the
bath houses and lines at Lakewood was
brought to the attention of Sheriff
Mooers Wednesday night. He began
an investigation and early in the af.-
ernoon of Thursday brought back to
Skowhegan. in company with Deputy
Sheriff Cole, u Of the missing suits.
After a visit to Lakewood these two
officers went to Madison and with Dep
,ty Elmer S. Adams found that a GER
tain boy had been seen with one of
the suits on. The three officers went
to the river, near the old sawmll, and
found there lot Of boys wearing the
Lakewood suits. When the officers got
the truth out of them they made IL ap.
rrehensions of boys ranging in age from
10 to 16 years. IN nearly every case
bathing suits were found on the boys
or traced to their possession. About
half Of the company pleaded guilty.
With the dozen suits returned to the
Lakewood people ssleriff Mooers has
the evidence sufficient to convict the
entire lot. The suits were being worn
for underclothing by some Of the boys.