davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1919-03-02
A Company Week

preparation, then, with one strong initial
push, which may he given with the aid of
a hired helper if desired, the subsequent
affairs follow Of their own voliton.
Since the fundamental purpose in
plan Of this nature is to save time and
labor and food, the mcnu for the initial
dinner becomes the pivot upon which the
success Of the series depends. There
should be coup that viii be na good
or better the next day. The entrcc may
be iial that VIII be delicious in rame-
hins for luncheon. The meat co,irse
should provide the piece de resistance for
thc inorrow'5 guests. Roast chicken or
turkey makes possible croqucttcs, outlets.
patties. any number Of delectablc lunch
con dishes, and the best possible sand
wich or salad for the card party
Salads for each occasion will be almost
ready made, since the celery and lettuce
Will be kept in bags in the refrigerator
and quantity Of mayonnaise is mixed
Moreover, the little extras which 90 so
far toward making dinner success.
and which are usually consumed by an
unappreciative family the next day, will
be at hand to put the finishing touches
on the luncheon and card party. Tho
cakes left over from the afternoon affair
will be all that is required besides ice
cream for the children in the evening.
Tired? Yes, of course, you'll be tredi
You may even be wreck.
But you and your friends will have
had gloriously good time, and, after all.
isn't it almost as easy to recuperate from
one big, satisfied tiredness as from three
or four more-to-follow tirednesses2 ~
New-York tribune., 1919-03-02

how much body fuel they bring home in
the market basket, or like to sec it down
in black and white that one helping Of
Dutch apple cake and lemon sauce add
ed $50 caories to the meal, practically
the same amount Of heat and energy as
the baked beans, the chief dish of the
dinncri
This does not mean at all that they
have the same food or building value,
only that they give off the same fuel and
energy when broken down in the body.
1t takes Il wise person not to be mislcd
by calore values, but they have their
uses IN checking up on the amounts Of
staple foods ordinarily eaten. Kinds of
food is another problem. Many write to
ask as to the amounts of food the work
ing man or woman should eat, and these
carefully and simply worked out menus,
given in detail, form a perfect basis for
Sizing up the most important foods
and providing a reliable measuring rod
for determining relative nutritivc
values.
That Professor Mendel, Of Yale, and
DR.. William p. Lucas, of California {who
has done such notable work in charge OF
New-York tribune., 1919-03-02
App!e Tapioca

scientific but not too much SO for in
tclligent and helpful use by the cdu-
Gated woman Of to-day. For instance,
"Dlct and Disease" by Frcdenwald
& Ruhrah (W B. Saunders Company,
Philadelphia: price $1,000, while it
would not be out of place in a doctors
office, would be equally at home on the
homcmakers reference shelf The
language is not technical, and the
mother of a family viii find much solid
comfort in tho explicit directions for
dict III various abnormal conditions,
recipes for important invalid foods and
the clear outline for general procedures,
with the reasons therefor, which give
one a feeling of confidence when condi-
tions vary and judgment must be used.
The doctor often departs when the
period of convalescence sets in, and may
be none too explicit as to diet while he
is on the job; children or old folks may
have chronic conditions or tendencies
that do not demand the attendance of a
physician. The housemothcr, with this
book under her ann and practical
knowledge of cookery, is in fair way to-
obtain peace of mind for herself and
New-York tribune., 1919-03-02

child welfare for the Red Cross in
trance), have considered such a work
OF value, puts it beyond question: Econ
omy plus complete nutrition is the DIFF
iicut ideal aimed at by the writer's. For
the canteen worker or community kitch-
Ell or cafeteria director the book is es-
pocially suggestive and helpful but it is
also Of no little interest to The home
woman with adults and growing chill
dren to feed on limited budget.
AS companion piece to this book
comes rather complete exposition Of
THE Newer knowledge of Nutrition"
by L. V. McCollum, of Johns Hopkins
(the Macmillan Company, New York:
price $1.50). In it Professor McCollum
pursues the vitamnc to its lair. He tells
lii plain, everyday language just what
the effect Of these valuable PROTECTIVE
food elements" is and where they are
found He rechristcns them as Fat
solubleA and Water -soluble-B and lays
down the simple proposition that milk
and the leafy vegetables must have a
generous place in the diet to secure the
necessary amounts of these vital s.ing
foods.
Seeds like wheat and other grains.
anima, tissues like meats, and sugars
New-York tribune., 1919-03-02
''Cash 0nd C0y'ry''
On Wheels

in a Ford, with which roller skates may
compete.
The skaters skates carried her to a
marketing quarter where prices are not
so high as they are in a great many To-
caltes; and she rolled her way from
ono good market to another. A little
iudicious following yielded the convic-
tion that all tradosmon knew her and
that she was very shrcwd buyer. And
all the time she bought and rolled about,
with her basket on her arm, she was
knitting industroualy on little pink
bnby sweater! The nrmistlcc had been
signed then, else it you'd have been II
pnr Of grny or khaki socks, ono butcher
told met She nove- looked Mt her
needles IA they twinklcd in and out, and
che balanced ON those skates as though
they were solid ground.
She had the larger, heavi- part of her
orders delivered, but she observed all
the rules that housewives find so ncces-
sary in these days--she watched the
weights and measures, paid cash on the
spot, and took away in her basket the
lighter bundles.
Inquiry from u talkativc grocer re-
vcaled that the skater lived in neigh
borhood where prices were quite beyond
her pocketbook, and rather than pay
them or add daily carfare to her house
hold budget, she had learned to roller
skate, in order to go to market without
cost! She had four little children and
she was a college graduate. | don't
know that the last named item proves
anything, but the grocer emphasized it.
If the war has given us a new race of
men. it may very we'll be that war prices
and food scarcity have created n new
race Of housewives
New-York tribune., 1919-03-02

nm to specialist, and have his trouble
diagnosed. 1t may be that the delicious
and nutritious fresh eggs" with which
you are conscientiously supplying him
are poisoning his system rrovocably.
Such cases are rare, but often cgylcss
desserts are preferred AS aflording a
less rich and more digestible 'top OFF,
Tor the meal.
The apple ranks Grst-cook and
serve 1t freely to the children, varying
methods to avoid monotony. These reci
pes are offered to this end. Variety for
the eye helps as we'll as for the taste
Red Apple Sauce
Wash rcd Badwins, and cut theno--
skins, cores and alI-into pieces; add
half cup of boiling water and cook
rapidly until soft. Rub every bit pos
slblc through q colandcr; return to
stove, add two tablespoons of sugar Cor
to taste), and boil two minutes. This
will make enough for four servings. If
cooked rapidly - as all apple sauce
should bet will be beautiful pink
New-York tribune., 1919-03-02

peace of body for the family. 1t will
also be q passing comfort to the doctor
to tind woman equipped to carry out
his orders intelligcntly. The book is
written as a reference handbook fox
training schools, and what is homo but
that?
A less prctcntious work is GOOD for
the Sick. Manual for Physician and
Patient,' by Strouso & Perry (W. 3.
Saunders Company, Philadelphia: $150.
In the 265 pages Of this little book
there are 2S3 diets for special condl-
tions and "a special recipes. 1t is al
ways comforting, especially when cook
ing for the sick, to be told how to do a
thing as we'll as what to do. For the
less ambitious housekeeper this book
may be put on the shelf instead of the
more expensive work first mentioned
Galleries Versus
Vitamines
GOOD for the WORKER" by Stern &
Spitz (Whitcomb & Barrows, Boston:
$l.00), is a singularly interesting book
for those who are addicted to talking in
calores and who want TO know" just
New-York tribune., 1919-03-02

and starchcs viii not alone provide a
healthy diet though it may be wondrous-
]y nourishing. The subtitle of the book
emphasizes It's real subject. "1he Use of
Food for the Preservation of Vitality
and Health You may eat much and
not gain these if you neglect the "pro-
tectlve foods Professor McCollum's
book, which IS readable and understand
able by the plain layman, is a guide to
vitalizing foods and an explanation of
Why they are SO. 1t is needed to protect
you from false worship Of calories and
the foods that are only fuels, though
they may seem Ike bargains in concen-
tratcd nculishment.
The Tribune Institute will be glad to
recommend basic books on cooking and
housekeeping for your kitchen book
shelves. They will inspire the cook, dig
nify her work and increase her interest
in her job, even if you have to read them
to her. A friendly conference of this sort
would serve many good purposes once or
twice week anyway. Try taking the
cook INTO partnership-shar the best
you have III the way Of homemaking
ideals with her-and her loyalty and her
cooking both will improve under the
treatment. 1t has been tried-and it
works IN practice as well as IN theory.
New-York tribune., 1919-03-02
Chocolate Custard

Une-haf a square Of chocolate. cut in
pieces, half saltspoon salt two table
spoons sugar, one pint of milk. Place in
a double boiler. roserving two or three
spoonsful Of the milk Stir occasionally
until the milk IS scaldcd and chocolate
melted, then whip a minute with the egg
heater to make perfectly smooth. Wet
two tablespoonsful Of cornstarch in the
milk reserved and stir INTO the custard.
stirring constantly until thickened: then
cook five minutes more Cool, flavor with
few drops of vanilla and serve with
top milk or cream. If a thinner and
MORE creamy custard is preferred, use
less cornSfarrh
New-York tribune., 1919-03-02
BY EDITH BISHOP SHERMAN

NOMPANY week. two or three
times year is the invention
Of woman who has many IN
terests outside her home, who does not
keep II maid and who has friends in
different social ciques While the en-
tire week is not given over TO actual
entertaining, it is set apart for that
purpose and the preparation and ne
complishmcnt, to say nothing Of the re-
cupcration, are confined to that time. As
many and as varied entertainments az
possible are crowded into successive
days.
The many economic advantages of this
plan are apparent at glance. The
house will be in order. The silver will
be polished. The linen will be done to
perfection. The candles will be properly
fitted and shaded. There will be flowers.
And the family will be in festive mood
and on their good behavior. The plan
ming Of menus and the marketing will be
simpliEcd. Food waste will be absolutely
eliminated, since the materials selected
for one meal are chosen with reference
to their relation to the next.
This plan Of concentrated entertaining
works out practically
Suppose, for illustration. we plan a
semi-formal dinner for Wednesday even
ing, luncheon or shower for Thursday.
a small card party for Friday afternoon
and a romp for small daughters friends
in the evening. There are three days for
New-York tribune., 1919-03-02
By FLORENCE SPRING

T%HE IMPORTANCE of a simple.
we'll balanced, nutritious diet
~ for children has been more and
more emphasized as one generation
succeeds another. The time has long
passed when the child of from two to
five years could sit at the family table
and be helped from the dishes appar-
entity most suitable.
Nowadays, the chidrcn's meals arc
carefully considered and planned. as a
most important part Of the mothers
business; and if the family meat and
vegetables are not the very best adapted
10 the child's needs, special dishes are,
as matter of course, arranged.
The dessert is by no means an un-
important part of the child's dinner and
supper. Many grown-ups could per
fectly wcll-and often with benefit
omit this course, having adequately par
taken Of sufficient "nourishment" be-
fore reaching it; but with the child
quantity, as well as quality, is carefully
planned with the dessert in view and it
should be tempting and nutritious, but
always simple.
Some children cannot cat eggs.
have in mind nursery table at which
sit two little girls to whom the slightest
bit of egg in pudding, "cookio,' or
bread, acts as violent poison In de-
tecting and dealing with such a sit,la-
ton, ever advancing medical science
now indicates a way of avoiding hither
to obscure Ills, DOUBTLESS affecting some
children in earlier generations seriously
or fatally. If a child shows porplexing
and persistent symptoms of eczema, in
DIGESTION, or general malnutrition, take
New-York tribune., 1919-03-02
E O O X s,

TME was when q dog cared cook
book and few handicapped re-
cipes, rule of thumb methods,
intuition, and the primitive handing
down of beloved supcrstitions by word
of mouth were the housckecper's
guides. Now the books that house
keeper may have to be "a lamp unto
her feet are as numerous and as sci
entific as those of many another pro-
fesslon. a scientific library does not
make good cook, of course, nor insure
smoothly running household machin-
cry, any more than a fine collection of
books would make skilful surgeon,
but they furnish both background and
inspiration and an ever ready source
OF advice in an hour of doubt or when
one yearns for a culinary advonturci
New-York tribune., 1919-03-02
Rolling TO Cheaper
Markets

Nj ORE THAN a quarter c, of cen
tury ago, when roller skating
first came in, the craze for that
sport was such that cartoonists and
funny men generally pictured for us
Il world gone mad on roller skates-rol-
ing to business, rolling to pleasure, roll
ing with the pcrambulator, ct cetcra.
People did roll, of course, but never to
this extent.
AT the present tImc We look upon roll
or skates M toys for children ard for
some few Rddy Grown-ups. Exccllcnt
exercise "for them that likes it," but
hardly utiltarlan. Delivery boys may
use them; we sec n few dodgng in and
out among the traffic ON New Yorks
crowded streets. And there's Il lad with
wonderful pair Of fast oncs, with spc-
cia rubber wheels and ball bearings,
who enjoys the corners about the public
library at Fifth Avenue and lrorty-scc-
ond Street. But they arc the exceptions
that prove the rule of usclessncss.
Yet, the roller skate might prove
boon to housewives. have seen woman
going to market on thcm
1t was out in the ncighborhood OF
West One Hundred and Something
Street, and 1.-THE figure in blue serge
came roller skating lcisurcly, gracefully
out Of side street and into the traffic
of the buster thoroughfarc, avoiding the
few vehicles clevcrly and apparently
enjoying herself very much indeed. On
her arm was market basket. Now,
New-York tribune., 1919-03-02
opec1al Desserts for the Nursery

tablespoons of red jelly, half pint of
water, tablespoon of sugar and one
apple cut in slices. Cook until tapioca
IS clear and apple tender This is
pleasant variation of ordinary apple
tapoca.
Tapioca Snow
Soak one-fourth cup of pearl tapioca
IN slightly saltcd water an hour or two
dram and cook in a cup Of milk until
clear and rather thick; if it seems too
thick, add little more milk. Add two
tablespoons sugar and cook two or three
minutes longer. Remove from stove,
allow to cool, and just before serving
add onc-fourth Of cup of cream,
whipped until very stiff. Combine
lightly and pile in individual glasses.
Prunes arc invaluable in concocting
chldren's desserts, as they arc so health
fu and almost invariably arc liked.
Plan to use them freely.
Frune Betty
Soak and cook quarter Of a pound of
prunes until very tender. Butter a small
baking dish, and place in it IA layer of
thin slices of stale bread, slightly but
tered; thon a layer Of pruncs, stoned,
halNcd, and spread rather sparsoly. Then
more bread and prunes and a top layer
Of bread, buttorcd side up Make a Gus
tard Of d pint Of milk, onc-fourth cup Of
sugar, two eggs and II pinch Of salt
Pour this over the pudding and bake
about an hour, or until we'll cooked and
set" This is enough for a family of
four.
Prunes and Aprico.s
Wash and soak onc~fourth pound each
Of pruncs and apricQts over night; next
day cook until very tender in the water
New-York tribune., 1919-03-02
Caramel Cream of Rice

To two tablespoons OevcD of rice.
washed, and placed in buttcred glass
baking dish, add one-fouth teaspoon
salt, butter the size Of walnut, three
tablespoons of brown sugar (nhjtc or
maplc) and one quart of cold milk. Stir
and bake two or three hours in a moder-
ate oven. Cover for one hour. Stir in
the yellow Skin" that browns on TOP
several times, and add more milk as it
cooks away if necessary 1t should be
of the consistency of thick cream when
done, and of deep cream color. DO not
New-York tribune., 1919-03-02
Bread and Butter Custard

Make a custard Of two eggs, one pint
of milk, a pinch Of salt, two tablespoons
OF sugar add IA little grated lemon or
orange peel or a CRATE Of nutmeg, and
pour into Il glass baking dish. Butter
large slice Of bread rather thicEly, cut
INTO fancy shapes or tiny rounds, and
lay on the top of the custard; press the
shapes down into the custard to wet
them; they viii rise at once. Set in
dish Of hot water and bake in a mod
crate oven until cUstard is set and top
slightly golden.
New-York tribune., 1919-03-02

pulp add six marshmalows cut in fine
strips. Fill the mixture when cold into
baked pastry shells and decorate with
Quartcrcd marshmalloWs arranged in Il
design
Chocolate Whip Tarts
Have ready the baked tart shells and
prepare the filing As follows: Put one
cupful Of milk, one and half squares
Of Pratcd unswcctcned chocolate and
plnch Of salt into the uppor part Of the
double boiler, and when the chocolate ii
dissolved stir in two level tnblcspoons-
ful Of cornatarch mixed to paste with
cola wator. Sir until smooth and cook
Tor twelve minutes Beat two egg yoIks
with five tablcspoonsfuI OF sugar, add
gradually to the hot mixture and Stir
tor moment or two longer. Remove
from the fire, cool and add one tea
spoonful Of vanilla and the whites Of
the egg. stifIly beaten. I'ill into the
pastry shells just before serving.
Cheese Cakes
MIX together the grated yellow rind
OF one lemon, half cupful of sugar.
the juice Of two lemons, half q cupful
Of chopped seeded raisins. two table
spoonsful of melted oleo and half u tea
spoonful Of mixed ground cinnamon and
nutmeg. tlll into pastry shells and
bake IN a quick oven.
Hot Apple Tarts
Bake small crisp pastry shells, ill
with hot apple sauce and cover the tops
with mcrlngue made from the gtiff1v
whipped white Of one egg and one table
spoonful Of powdered sugar. Return to
slow oven for the mcringue to brown.
Apple Custard Tarts
II nm egg yolk is left over, mix with
half n cupfu' Of milk; add few prajns
Of salt, II few drops Of vanilla and two
teaepoonsfoi Of sugar. Mix with one
capful OF apple sauce and bake in pastry
she,la.
New-York tribune., 1919-03-02

Soak one-fourth of cup of pearl
taploca in slightly salted water an houg.
drain and cook in a pint Of top milk
until clear add Two tablespoons sugar
stirring frequently. Flavor with two or
three drops of vanilla or any desired
fiavoring. Put in glasses, cool, and gar
nish with a thin slice of apple or other
Jelly. All of these tapioca and rice prepa-
ratons are very nourishing, and with or
without the Jelly addition make a suf-
tlclent and tempting dessert. Vary this
recipe deliciously by melting half a
square Of chocolate in the milk before
aildln, ihn tnninca
New-York tribune., 1919-03-02
Orange Tapioca

Wash and soak one-fourth cup of
pearl taploca in slightly satcd water an
hour, and cook until transparent in the
juice of one orange to which one cup Of
water is added also add three table
spoons OF sugar COR even Less, and be-
fore taking up very little Of the grated
orange peel. To vary, just before serv-
ing combine lightly with small pieces of
another orange carefully freed from all
Of the white skin and pulned.
New-York tribune., 1919-03-02

color. If cream is allowed, a whrl of
whipped cream on top is a delicious
addition, or thin cream may be used.
Rose Apples
Pare and core four apples, leaving a
lew tiny flecks Of skin on, if red. Place
IN a saucepan, fill cavities With currant
or other red jelly, spriuIllc with two
tablespoons of sugar, and add boiling
water to nearly cover. Cook carefully
In covered pan until tender, turning
over during the process. Remove the
apples to q serving dish, add two table
spoons more Of sugar TO the syrup, and
boil rapidly until about one-fourth of a
cup remains, and then pour it over the
apples. Both apples and jelly should be
pink. Gainish with thin slices of more
Jelly. Cream may be served or not.
Apple Tapioca
Soak one-fourth cup of pearl tapioca
IN pint of cold water, with a pinch
ct salt, for an hour or more; put on
to cook IN the double boiler with two
New-York tribune., 1919-03-02
BY MARGARET HAMELlfJ

EOR the woman WHO makes good pie
crust, the scraps left after the
-. making Of pie are full Of de-
nghtfui possibilities In fact. it is not
unusual in many families for one or
more members to dislike II certain kind
OF pie filling; but with the scraps, II tart
or Two IN easily made and every one ~
hatiSfled. With little practice, differ
ent shaped tartlots can be made by cut
,uIhK the pastry into various forms.
ms III assorted shapes can be pur-
chased FOR these attractive "miniature
pes at % cents for half II dozen. a
ieW oi the most popular Of such fancy
pastries are suggested. Any jam or pre-
serVe may be used and the tarts served
with cream cheese.
first and foremost, the bits Of pie
crusts crisply cooked in squares, rounds
or diamonds, with tiny topknot Of jelly
or preserves, are delicious In themselves
"itnout further work and arc especially
good for the older children instead Of
richer pie.
Peanut Strips
Roll pastry very thin: cut in halves
and spread half Of it with peanut but
yer mat has been slightly thinncd with
litt!e lemon juice Cover with the
e'hef half Of the crust and cut In strips
i@ur n inches long and one inch wide.
race race on a greascd, inverted baking tin
ann Dake IN a quick oven. When baked,
',i, "rusn over with whipped white Of egg.
uhuted with one teagpoonful Of cold
wsMr, and sprinkle thickly with chopped
s,eNsd peanuts. Return TO the oven for
crisp Wv 'NN' w
Dr'Sd Apricot and MarchmaIlow
Tarts
G. AN, soak and stew dried agrieots.
ao:nseten 10 taste and press through u
~'sse. TO each cuDful OF the hot fruit
New-York tribune., 1919-03-02
Cooking by Ear''
Produces No Harmony

1t one happened to be born an in
spHed, intuitional cook, appetizng food
resulted naturally, but not necessarily
wholesome food. And for those who
had to cook "by rote" the situation was
sad-cooking by ear produces no moro
harmony than playing by ear, unless
you are exceptionally talented. Now
New-York tribune., 1919-03-02

one may have books and magazines de-
scrblug the methods of cooking. pro
serving, laundering, etc, that deal, SO
to speak, with the trade of housekeeping,
ITS technlc. Or one may go far back
INTO the sciences that undcrie home
making, and study nutrition, foods for
the sick, menu making with a view to
balanced ration, the sanitation of the
house, budget making and household
accounts, the economic and social as
poets OF the servant problem and even
first aid and the rudimcnts of home
nursing
Women's pages no longer deal with
the problem of how to tie a pink bow
and where to put it, The place of
domestic science in the curriculum of
our colleges and the recognition Of
the importance of the proper feeding
of both children and adults, the war,
food adjustments that had to be worked
out and applied in the home, all have
tended to make housekeeping a library
science.