davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1919-08-24
Possibilities EUen in Calls Head

ITO THE housewife whose purse
refuses at times to meet the
strain of constantly advancing
prices, let me recommend the oc-
casional purchase Of a calf's head.
There are so many good, economical
dishes to be made from this portion
of the animal, and yet compara-
lively few housekeepers take advan-
tage of it.
A whole head may be purchased
for from SO to rs cents, according
to locality and quality. The brains
alone, which are often served as a
breakfast or luncheon dish, sell for
25 to 35 cents, and the tongue for
quite as much. The balance of the
head may be regarded, then, as cost
ing nothing at all. though from it
one may have thick and a clear
mock turtle soup; hot dish and a
delicious entree. Many a dainty dish
served in hotel comes from this
economical source.
When selecting calf's head (and
it may be necessary to order it in
advance) be sure that you get a
large, fat one. Have the butcher
split the head and remove the un-
edible portions; do not permit him
to skin it, but merely to scrape the
hair from it.
When it arrives in your kitchen
remove the tongue and brains and
place them in weak solution of
vinegar or lemon juice and water.
Remove the membrane from the
nasal passages, and rinse the head
well IN salt and water; then scrub
it thoroughly and rinse again. Now
place 1t in large pot, cover with
at least six quarts Of water and
bring slowly to the boiling point.
Soups-Thick
And Thin
AS you are going to use the stock
Tor your soup, certain fiavoriups
must Be added. A large carrot a
furnip and an onion, into which you
have stuck several cloves, together
With few sprigs Of parsley, a bay
Leaf. a bit Of celery or some celery
salt, tablespoonful Of salt and half
teaspoonful Of black pepper will
be sufficient, though you may add a
bit Of thyme or marjoram.
Boil gently for two hours, then
remove the bead and put half Of it
away in a covered dish; the other
half will be sufficient for dinner for
family Of four, and should be pre-
pared in the following manner:
Wipe with damp cloth, remove
the bones from the inside (by the
way. these may be replaced In tho
New-York tribune., 1919-08-24
By VIRGINIA CARTER LEE
T IS undoubtedly true that it Is hard
to improve on sliced peaches and

cream as late summer dessert, but
perfect fruit, fully ripened, is not al
ways obtainable, and the adaptable
housewife should know how to utilize the
smaller, cheaper fruits that frequently
have an equally delicious flavor.
The easiest way to peel peaches is to
lower half a dozen or more in wire
basket into saucepan of water brought
to the boiling point. Let stand for two
minutes, drain and start the skin at the
stem end with silver knife Frequent
ly the whole skin can be slipped off with
out particle of waste Chill the fruit
before slicing. All peach skins should
be covered we'll with cold water, few
of the cracked pits added, cooked for
about thirty minutes and then strained
with pressure. Reheat the liquid, sweeten
to taste and can for use in making sauce,
jelly or peach sherbet. A peach sauce
with batter or cottage pudding is deli
cious and the cost is only that of the
sugar. Seal the syrup as for canned
fruit
The peanut butter and cucumber sand
wiches served for Tuesdays luncheon
are somewhat Of a novelty. Spread thin
slices of white or brown bread with pea
nut butter and use as filling two slices
of crisp cucumber, one of white onion
and a tablespoonful of shredded lettuce.
Moisten with French dressing.
In making the fish chowder use any
favorite recipe, and ten minutes before
New-York tribune., 1919-08-24
TESTED RECIPES
Peach Ice Cream

Prepare pint Of boiled custard from
one pint of milk, quarter OF a tea.
spoonful of salt, one tablespoonful of
cornstarch blended with little cold
milk, three tablespoonful of sugar and
teaspoonful Of vanilla extract. Cool,
chill and fold in half pint of double
cream whipped solid and sweetened with
Turn into a chilled freezer and when
the mixture begins to CONCEAL stir in
two cupsful of peeled peaches passed
through ricer and sweetened to taste
with powdered sugar Continue freezing
until firm and smooth. 1t is best to pre-
pare the peaches two or three hours be-
fore and let them stand with the sugar
in the ice chest.
Dutch Peach Cake
Sift together two cupsful of -four,
one-quarter of a cupful of sugar, three
level teaspoonsful of baking powder and
half a teaspoonful Of salt. Work in
with the finger tips quarter of cup
full Of shortening, add two peeled,
chopped peaches and wet to dough with
one lightly beaten egg, added to a third
of cupful Of milk. Spread the dough
in a round, creased pan, press slices
from two large peaches into the top and
dredge the top with sugar and a very
little ground cinnamon. Bake in mod
erately hot oven.
Frozen Peaches
This is very economical dessert, and
yet it is very good. Peel one quart of
ripe peaches, slice and run through
colander. Boil one cupful of granu-
lated sugar with one pint Of water and
four cracked peach pits for seven min
utes and cool. Blend the sugar syrup
with the peaches and add the juice Of
New-York tribune., 1919-08-24
Putting A1Uay Peaches for Winter

hEACHES may be canned very
easily and successfully by the
one period, cold pack method,
and they are satisfactory done with
boiling water or with a sugar syrup.
The fruit must first be sorted, using
firm peaches only, uniform in size
and ripeness. Those discarded from
the canning lot may be used in pre-
serves, Jellies and jam. To peel the
fruit, immerse it in boiling water
tor about one minute. Remove, then
plunge into cold water for a minute
and slip off the skins. Place the
fruit in strainer and rinse with
cold water. Pack into hot jars or
cans without crushing, using a big
spoon Zone with the bowl bent at
right angles to the handle is con-
venient). Hot syrup prepared in ad-
vance or boiling water should be
poured over the fruit at once.
Before packing a second Jar place
rubber and cap in position, but only
partially seal. Sterilize in a water
bath at boiling temperature for six
teen minutes, having a rack beneath
the jars and the boiling water from
one to three inches above the tops of
them. If using the water seal (214
degrees), sterilize for twelve min
utes; if under five pounds steam
pressure, sterilize for ten minutes.
or with ten pounds steam pressure.
Tor tlve minutes. If canned with
out sugar syrup, sterilize in hot
water bath thirty minutes, in water
seal outfit (214 degrees) for twenty
minutes, or in a pressure cooker
under five pounds for twelve min
utes and with ten pounds pressure
for ten minutes.
Remove from Gamer. TIGHTEN COW
ers and invert to test joints. Wrap
IN paper to prevent bleaching.
The sugar syrup suitable to use
when canning peaches may be made
by using three quarts of sugar to
TWO quarts Of water, but if sugar
is scarce or a thinner syrup is sat-
lsfactory two quarts of sugar to
three quarts of water is used. The
syrup is made by boiling the sugar
and water together only long
enough to dissolve all Of the sugar
THE USE OF A DRIER
Peaches are very good when
dried, and it gives one a chance 70
use the sound fruit which was i'm
perfect in shape and discarded
from canning. It should he nre-
pared as for canning and each peach
cut in half, the stones removed and
the fruit spread in single layer on
the drying racks.
Sun drying is possible in a drv
but is slow, and there is
danger Of spoilage from insects and
molds. The hot air method calls
for trays Of wire netting bound to-
New-York tribune., 1919-08-24
What's in q Peach

is to that it
a o and a o Civ heat and mbned
have Irregular luncheon as far caoies Besides flavor
hf in the of
and Al
New-York tribune., 1919-08-24
BY CAROLINE &. KING

stock), and score the outer skin in
several places. Brush over we'll with
beaten egg and cover with fine
crumbs to which you have added a
little chopped parsley, a pinch of
thyme or marjoram and salt and
pepper to taste. Place the head in
hot oven and bake nice brown,
basting it occasionally with melted
fat. When finished serve on warm
platter garnished with greens or
with strips Of bacon cut very thin
and fried crisp and. brown.
Make a gravy Of the fat in the
pan, tablespoonful of -four and
cup and a half 5of the strained stock.
If a piquant sauce is liked, add to
the gravy one or two sour pickles
cut in thin slices or chopped
picked walnut for variety.
The meat from the other half of
the head should be cut in neat
pieces and half laid aside for an
.entree; the rest will be added
to the soup and should be made into
small dice.
For the clear soup nothing will
be required but some additional
boiling and seasoning. A table
spoonful of lemon juice, a tiny pinch
Of mace and little more salt and
pepper, If necessary, will suffice.
The thick soup should be boiled
slowly to concentrate the favors,
then it must be strained and thick
ened with a tablespoonful of butter
Drowned with tablespoonful of
flour; few drops Of Worcestershire
sauce or kitchen bouquet will give
a delightful SAVIOR. Forcemeat balls
made by mixing the pounded yolks
of two hard boiled eggs with a tea
spoonful of finely chopped parsley,
little salt and pepper and made
into a paste with the raw yolk of
one egg may be added if a profess
sional touch is liked. These balls
should not be larger than marbles
and are rolled in the white Of an egg
and then in -four before being
dropped into the boiling soup. The
juice Of half lemon and the diced
meat should be added the last thing
before serving.
New-York tribune., 1919-08-24
Entrees, Including Calls
Head en- Tortue

The remaining meat from the
calls head will be delicious simply
reheated in Hollandaise sauce, OF
cut in small pieces, added to a white
sauce, filled into ramekins, sprinkled
with fine bread crumbs and bake.
Calls head en- tortue. or calf's
head turtle fashion, is an entree that
would be very expensive if ordered
In a fashionable restaurant, but it
may be easily made at home and
will prove very inexpensive dish.
Make a sauce of tablespoonful of
-four cooked to a cream with a
tablespoonful Of fat and add a cup
and a half of water in which the
head was boiled. Add the pulp
from half can of tomatoes, rubbed
through a strainer. and q few
New-York tribune., 1919-08-24
Picked Peaches

Make a syrup of one quart of
best cidar vinegar and five pounds
of granulated sugar. Place this in
preserving kettle with a spice bag,
containing one tablespoonful of whole
cloves one whole nutmeg, two blades
Of mace and quarter Of a pound
New-York tribune., 1919-08-24
Peach Mangoes

kub freestone peaches with a
damp cloth to remove the "fuzz".
then cut in halves and take out the
stones. Make mixture of equal
parts of white mustard seed, ginger
root, celery seed and stick cinnamon
and NIL the cavities. Tie the halves
OF peaches together, or fasten with
wooden toothpicks, and stick into
each peach four or five whole cloves.
Scald the fruit in boiling hot
vinegar, skim out and fill into steril-
lzed jars. Fill the jars to overflow
with the hot vinegar and seal.
New-York tribune., 1919-08-24

OF stick cinnamon. Pare and cut IN
nall seven pounds Of peaches sns
leave some of the stones in to add
10 the flavor. Cook the fruit in the
syrup until tender. then skim out
the fruit, as in the previous recipe,
and boil down the syrup to the de-
sired consistency. Remove the spice
bag and fill the Jars to overflow.
Peach Chutncy
Peel the fruit and remove the
stones. Add pint of vinegar to
each tour quarts of peaches and cook
until soft. Add another half pint
OF vinegar, half a cupful OF finely
chopped onions, half a cupful of
sugar, quarter of pound of
chopped seeded raisins. one ounce of
White mustard seed, two ounces Of
scraped ginger root, salt and paprika
70 taste, the grated yellow rind Of
TWO lemons and the Juice of one.
Mix the ingredients well and cook
down slowly until like chili sauca
New-York tribune., 1919-08-24
Veal in Aspic
Is a Holiday Dish

Clean the calf's head and put it
over the fire in cold water as be-
fore, adding no seasoning, however.
AS soon as it reaches the boiling
point pour off the hot water and
replace with cold. Leave the head
in the cold water a few moments.
then wipe it dry and rub it with
lemon. This will blanch it nicely,
and now it is ready to be cooked
Cover it with fresh boiling water to
which you have added three table,
spoonsful of vinegar, a bay leaf, an
onion in which you have stuck three
cloves, and few sprigs of parsley.
Cover closely and simmer till ten
der. Cool the head in the broth.
then take it out and cut the meat
into slices. Return the broth to
the stove and cook it down to about
half its original quantity. Mean
time, arrange the meat in wet
mould. interspersing it with slices of
hard boiled eggs, picked beets or
tiny gherkins cut in halves length
wise.
When the mould is full press the
meat in it under a weight, while
you cool and strain the broth,
which should be nearly cold before
it is poured into the mould. A few
hours sojourn in the refrigerator
will form the broth into a thick
jelly and when the meat is turned
out on a platter and decorated with
greens and halved nuts you will
have dish equally tempting to eve
and palate.
Tongue en-
Casserole
From the tongue may be made a
delicious entree. First parboil it.
then skin and trim it neatly. Cover
the bottom of a casserole with sew
eral slices of salt pork cut verv
thin, little chopped parsley, half
an onion chopped fine, half tea
spoonful of salt, a sprinkle each of
pepper and paprika and a pinch of
thyme. Lay the tongue on these
and cover it with slices of carrot
Pour a cup and a half of the stock
IN the casserole and cover closely.
Bake very slowly till tender and
spicy, then serve in the casserole.
adding cup Of green peas, pre-
viously cooked, to the gravy.
New-York tribune., 1919-08-24
Emergency Peach Puddinys

Mix together one cupful of broad
-four, half teaspoonful of salt and two
teaspoonsful of baking powder and
mosten to soft dough with milk (about
one third Of cup mixed with two
tablespoonsful of melted shorten;nc
Drop spoonful Of this batter INTO bn4-
tered individual moulds, add half
drained stewed peach and cover with an
other spoonful of the dough Steam
about fifteen minutes. Serve with a
hard or fOamV sauce
New-York tribune., 1919-08-24
w to Treat a Peach and What Goes With

half lemon and half cupful Of chilled
double cream, whipped solid Freeze
slowly as for sherbet. Remove tho
peach pits before blending the syrun
with the fruit ~P
New-York tribune., 1919-08-24
Peach Marmalade

This recipe can be made from, Dor.
,tions of imperfect peaches when
making preserves or In canning.
Remove the stones and peel the fruit.
Cut In small pieces and allow three
quarters the amount Of sugar that
you have peaches. Place both fruit
and sugar in layers in preserving
Kettle and let stand several hours
Tor the syrup to form, then cook
down until like orange marmalade.
II desired the juice and grated rind
OF one lemon can be added for each
pound of fruit, or half shredded
pineapple and half peaches may be
used instead Of all peaches.
New-York tribune., 1919-08-24
Prepared in The Tribune Institute

gether by wooden laths, suspended
over the stove, or vertical DRYER
may be used, which is chimneylike
jacket holding three trays of wire
mesh. The device promotes a more
rapid circulation of hot air and
protects the food from dirt.
1t electricity is available this is
the easiest method to operate, re-
curing practically no attention,
though slow. 1t is extremely eff
1ectlve, however, and more rapid.
IT combined with the hot air. This
can be done by placing a heating
unit Of any kind back of n fan.
The product is placed on trays that
have wooden sides, wire mesh bot
toms and open ends and are stacked
IN front of sixteen-inch electric
fan-from four to six deep. The
air should always be forced slightly
upward and through the travs
never beating down on them. In
damp weather the product should
be finished in slow oven by heat
ing thoroughly below 200 degrees.
Before being packed away in
fibre boxes the dried product should
be we'll stirred once a day for from
three to four days to insure an even
content of moisture. If the material
sweats it should be returned to the
drler for another treatment. Store
in dry place.
New-York tribune., 1919-08-24
JELLlES AND PRESERVES

Since peaches lack the necessary
pechn to give jellying properties.
peach jelly can be made only bv
aoolng the product Of some of the
pectln producing fruits. The Juice
OF sour apples is generally used
Wash the peaches thoroughly, re-
move the stones and cook until soft
with very little water. Strain the
juice through a scalded jellv bag
10 each quart of peach juice add
one cup of apple juice prepared in
tne same way, boil for five minutes,
then add two-thirds as much sugar
Continue boiling until jelly will
form when tested on a cold saucer
New-York tribune., 1919-08-24

serving add for each quart Of the chow
der the uncooked pulp from two ears Of
sweet corn. The combination of fish and
corn is particularly good and the corn
adds rich flavor.
Peach prices range from about 20
cents quart Ga small basket) to the
four-quart baskets selling at about 70
cents the basket. Loose, small fruit can
be had for s cents a quart, and if they
are of good flavor they will answer ad-
mirably for all culinary purposes.
The recipe for frozen peaches will be
found delicious, and not only is it very
simple and refreshing dessert, but the
cost is less and the fruit flavor more
pronounced than either the peach ice
cream or mousse.
Supplies for the week will include at
the butchers one slice of cooked ham for
rs cents, quarter of a pound of bacon
at 55 cents pound six lambs kidneys
at / D cents each, two ounces Of smoked
beef at cents an ounce, one pound of
lean chopped beef at SO cents a pound,
half a pound of salt pork at 46 cents a
pound and can of boned chicken at 65
cents can.
At the fish market two-pound mack
erel at rs cents pound, one pound Of
fresh goldfish at 80 cents pound and two
pounds of founder at 20 cents pound.
For dairy products, milk and cream
(seven quarts Of milk and four quarter
pints of cream, $1.40; butter Zone
pound and half) and half a pound Of
oleo, $1.09, and eggs (twenty-twol,
$1.10. ~
Marketinp nrices will RIM at +ho fol
New-York tribune., 1919-08-24

Tuesday
BREAKFAST
Baked Early Apples
Bacon Rolls Planned Tomatoes
Thin Bread and Butter
Coffee
LUNCHEON
Peanut Butter and Cucumber Sand
wiches
Ginger Ale
Dutch Peach Cake
DINNER
Planked Mackerel
PoWto Border Stuffed Tomatoes
Lettuce Salad
Chilled Watermelon
New-York tribune., 1919-08-24

Monday
BREAKFAST
Moulded Cereal with Peach Foam
Cinnamon Toast
Coffee
LUNCHEON
Cheese and Tomato Salad
Brown Bread Sandwiches iced Tea
Watermelon
DINNER
Jcllied Tomato Bouillon
Souf1ed Eggs on Ham Tosst
Green Corn Creamed Potatoes
Peach Ice Cream
New-York tribune., 1919-08-24
Cold Peach Soume

Press two cupsful of cooked. sweet
ened peaches with very little of the
liquor through puree sieve Prepare
custard from two cupsful OF milk. one
eighth of a teaspoonful of salt and the
yolks of three eggs beaten with a GUAR
ter of cupful of sugar. Cook over hot
water until well thickened and add one
and a half tablespoonful Of gelatine
softened in two tablespoonsful Of cold
water Remove from the fire, STR mil
the gelatine is dissolved and add slowly
the peach mixture. When cold and be-.
ginning to stifen beat well and fold N
the stifly whipped egg whites. Pour into
a chilled mould ard set on the ice n
harden. Serve with whipped cream
New-York tribune., 1919-08-24
Peach Cocktails
~

Have the fruit chilled on The ice. Peel
quickly and slice small. Place in each
chilled cocktail glass the equivalent of
one sliced peach and add powdered sugar
to taste, the juice of quarter of A
emon, two tablesspoonsful Of grape JUICE.
the same of cracked ice and a few fresh
mint leaves. Serve immediately. hefore
the ice melts.
The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1919-08-18
CLAN SATTERF|ELD
TO Be REUNITED
Likely There Will Be Only
One Reunion Held
Next Year.
BY E. e. MEREDITH.

The Satterfield Reunions, which
nave been held at Loop Park for four
years now, will be transferred to Pine
Grove next summer and the change of
location is made in an effort to get all
the Satterfields into one reunion.
lhesre was a division of the clan be-
cause some of them complained that
hey could not drive their automobiles
into Loop Park. Both Pine Grove and
Hopewel were considered for the
place of next meeting and there was
ong discussion leading up to the ann
ing OF the committee which was to
select the next place of meeting and
The determining of the place.
The contention is that country
points are better suited to family re-
unions than Loop Park in Fairmont
Tor the reason that city folks will
have dinner at home before going to
the park and the short distance to go
makes II possible to make other en-
gagements for the same day. There is
no other reunion
no reunion association in Northern
West Virginia that has so many of it's
members in Fairmont and immediate
Vicinity as the Satterfields.
On Sunday another branch of the
Satterfields, identified as the Satter-
field- Hirons Family, held a reunion
It Gofax The plan is to get all Sat
lerEelds together next summer at
Pine Grove. The street car fare to
Pine Grove is small matter and the
advocates OF melting there next year
offered many strong inducements in
It's favor.
There was some little question as
to whether the next meeting should
be held on Sunday or not but the third
Sunday in August was finally deter
mined upon after any question about
such occasion bein ga violation OF the
Sabbath had been settled by the best
authority that it is possible to OBJ
tain.
Or. ]. Q. Broomfield, pastor of the
Peoples Temple, Rev. John Sam Rob.
lnson, formerly presiding elder of the
Norgantown district Of the NJ. e.
church, and more recently acting pas
tor of Grace Lutheran church, and
Rev. G. II. Meredith made the address
eB Sunday afternoon. DR.. Bloomfield
took for his tevt the three words
rSatterfeild Family Reunion" MIN.
rod 4-11-44. Family was taken up
first. "Satterfield" came next and he
provided amusement by emphasizing
the last syllable of the family name
and giving the clan credit for having
the "field's as the last syllable Of its
name. He finally admitted that his
own name had such final syllable.
When he came to reunion" he spoke
Of the returned soldiers and the reun-
Ions which grow out Of their safe ar
rival again at home. Fay Hall and
Mary Gaskill gave recitations.
The music OF the Satterfield reun-
on was ono of its most enjoyable fea-
-
The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1919-08-18

lures. The Hayden orchestra has a
rival in the Satterfield old-fashioned
orchestra composed OF Tommy Doolit-
tie, Martini Doolittle and c. w. Sat
terrified on "violins" (called fiddle on
week days. and Mrs. Guy Satterfield
on the guitar. The new fashioned mu-
sic was given ncontrast by the Fair
mont strong
mont String Band, composed of Ern-
est Miller Robert Barker and James
Kane, who offered popular melodies
such as 'lHow You Gonna Keep EN-
Down on the Farm" and It'll We
Meet Again"
Mrs. Thornton Maole is believed to
have been the oldest Satterfield pres
ent She will be rs in November. She
cane from Grafton.
The officers elected for the ensuing
year are: President, Bert Satterfield;
recording secretary, Mrs. Cora Hall;
corresponding secretary, Mrs. Guy
satterfiela; treasurer, Miss Beulah
Satterfield.