davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
Bv VIRGINIA CARTER LEE

w nth Holy Week and Easter
Nv before US, the menus are ar
" ranged so that but little meat
is used during the week, and a specially
good dinner is planned for Easter Sun
day.
Until Saturday, the tamale pie for
Tuesday is the only meat dinner served.
To prepare this pound of stewing beef
is simmered until tender, with a sliced
onion, bay leaf, few celery tops and
two diced carrots Chop the meat finely
and add salt and celery salt to taste, and
three or four tablespoonsful Of tomato
catsup or chill sauce Make a gravy
from the liquor in which the meat was
cooked, by adding little Drowned
-four, salt and paprika to taste, and
few drops of kitchen bouquet. Have
ready two cupsful of cooked cornmeal
mush and stir in three tablespoonsful of
chopped canned pmentos. Arrange al
ternate layers of the mush, meat and
sauce in a buttered baking dish and have
layer of the mush on top. Brush over
with melted cleo and brown over in
quick oven.
In making the crab toast, use small
can Of the faxed crab meat and blend
with q cupful OF seasoned cream sauce.
Add chopped hard cooked egg and
spread on crisp toast slices. Sprinkle
with grated cheese and run into hot
oven to melt the cheese, and brown.
For the bouillon with egg, prepare the
usual clear consomme (the cubes, ex-
tract Of beef, or canned consomme can
be used), and for every two cupsful stir
in one we'll beaten egg, Immediately
after removing the bouillon from the
fire The eggs give a particularly rich
flavor, and if stirred in quickly blend
perfectly with the hot liquid.
Spring lamb has always been the meat
for the Easter dinner, but with even the
forequarter selling at So or more, this
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
Serving the Tonic Spring Greens

er and it is especially good served with
eggs IN any form for breakfast The
tang of the cress seems to sharpen the
appetite, and that is one reason whv it
is used so largely as an edible carnish
for heavy dishes like steak, chops and
fish.
For a delicious watercress salad wash
and dry the cress carefully, mix (for
one 7-cent bunch of cress) with one
tablespoonful of finely chopped chives
and blend with the following dressing:
Shell hard boiled egg and mash with a
fork (do not chop. Add half tea
spoonful of made mustard, half tea
spoonful of salt six tablespoonful of
any preferred salad oil and three table
spoonsful Of tarragon vinegar. Serve
the salad in individual portions on chilled
salad plates, and lay over the top in
lattice fashion few strips cut from
canned pimentos.
Watercress mixed with butter is de-
llclous for sandwich filing to serve
with afternoon tea, and for luncheon
sandwich it is unexcellcd when blended
with either cream cheese or chopped.
crisp broiled bacon.
Still another Of the first green yepe
tables is the tiny green onion. Try
cooking them and serving as you would
asparagus. Wash we'll, tie in punches.
drop in boiling, sailed water and cook
tor twelve minutes (ths time allowance
IS for very young vegetables, about the
SIZE OF lead pencis). Drain, place on
toast and add a Hollandaise sauce.
Cooked in this way there is no suspicion
Of the strong onion taste to which so
many object.
These tiny green onions are also ex-
cellent to use in connection with almost
all spring salads. Chopped, mixed with
French mustard and spread on thin
slices of American cheese they make a
most detachable sandwich filling
Sorrel and beet greens must both be
cooked before being eaten. When cold,
however, they make very good salads.
The former is delicious escalloped with
cream sauce and the latter should ALWAYS
be cooked with a small piece of bacon.
II the tops Of the beets when purchased
are IN good condition they should be cut
Off az soon as they are received from
market and placed Immediately in cold
water, then treat as you would spinach
! IN thIs way two vegetables can be had
! FOR the price Of one.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
Prepared in the Tribune Institute

eral and affords more shelf space near
the ice.
AS to size, the maximum capacity
needed can be gagged By the demands of
the week end and tho amount Of left
overs" which varies with different meth
DDS of buying and serving. a l25-pound
icebox is a good average capacity and
would require icing only every other
day. Consider shelf space in deciding on
the size Of your refrigerator rather than
the size of the ice chamber as this
under normal conditions can be rctlled
at need. The ice chamber is usually
about one.third of the entire space
When you are quoted a certain ice
capacity for a given box, remember that
this is based on the total cubic contents
Of the ice chamber, and practically the
ice capacity will be about four fifths of
this. With side icer the door is mar
rover and lower than the ice chamber,
and it is impossible to fill it entirely.
Food should never be put in the COM
partment with the ice. Milk, cream and
butter are placed in the coolest sec
tion directly beneath the ice chamber.
The main points being economy of ice
consumption, low temperature, ventila-
ton, durability and sanitary construc-
ton (making cleaning easy, the follow
ing characteristic features of the refrig-
orators tested in the Tribune Institute
Laboratory are noted as guide in max
ing selection
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
BY MARGARET HAMELIN

I spring in any suburban district
is the thrifty Italian women
digging up the tender young dandelion
plants, which they take home and pre-
pare in a number of very appetizing
ways. Until one has eaten crisp dan q.
delion salad or enjoyed them boiled with
bit Of bacon or salt pork the average
American does not realize how pleas
ant}y both food and a medicinal tonic
can be combined.
To prepare the salad use the very
tender, inner leaves. Place them when
washed in large pan Of cold water and
let them soak for at least an hour. Then
dry as for lettuce. Lay in chilled salad
bowl that has been rubbed over with a
cut Glove of garlic and dress with a
French dressing to which tablespoon
ful OF tomato catsup has been added.
For boiled dandelion greens the outer
leaves may be used. Trim and wash and
put them on to cook in very small
quantity Of boiling sailed water Add
tiny pinch Of baking soda to the water,
as this tends to remove the slightly bit
ter taste and also helps to preserve the
bright green color. Boil quickly for ten
or twelve minutes. Drain, chop finely
and season with salt, butter and paprika.
Serve like spinach with chopped or sliced
hard boiled egg as garnish.
A bit Of salt pork, ham or bacon NAV
be cooked with the greens; this gives
them delicious favor and butter will
not be required for seasoning. If the
meat is used add few drops Of lemon
Juice.
A dandelon soup is a decided novelty
and when rightly made 1t is equal to the
finest spinach PURGE. Cook two quarts Of
the greens as for boiled green's and when
tender drain, chop and press through
7eve. Dilute To the desired consistency
With seasoned cream sauce. Add extra
salt and paprika, few drops of lemon
juice, two tablespoonful Of stiffiy
whipped cream and one chopped hard
boiled egg. Reheat 10 the boiling point
and serve very hot
Watercress is anothcr"spring appetiz-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
BY JANE GATES

N1OW that Mr.. Hoover has so de
veloped our consciences that we
feel actually criminal every time
we throw a crust away or scrape our
bread cutting board into the garbage
bucket, bread crumb cookery has come
to the fore, and the good housekeeper
has tucked away in her own personal
cookbook or card catalogue recipes that
will help her use up every crumb that
falls from her table
We have always used the crumbs of
leftover bread for croquettes, for seal
Hoped dishes, bread buildings, etc, but it
is only recently that we have come to
learn what really delicious things can be
made Of them.
Following are few recipes that are
great favorites in one family which has
experimental with bread crumbs:
Orange Pudding
An orange pudding is especially good
to round out rather light meal To
make it, put one cup Of suet through a
food chopper, add cup of bread
SiuillbS anu d WlilcSldSS Vi SH9Try VINE
or grape juice. Then stir into it glass
of orange marmalade, few gratings of
nutmeg, and last of all four eggs, the
white and yolks beaten separately.
Steam for three hours and serve with
a creamy hard sauce or with whipped
cream This is a splendid emergency
dessert and can be made with raspberry
or strawberry jam as we'll.
Shoofly Cake
This cake is a great favorite with the
Pennsylvania Dutch cooks. Line deep
pie plate with rich pie crust and fill
with the following mixture: Three
fourths of cup of bread crumbs. the
same amount of molasses and the Juice
of one lemon. Bake in a hot oven
When cool sprinkle with powdered
sugar.
Brown Bread Ice Cream
If you have never made this dessert
you will be surprised to find how good
it is. The old fashioned steamed brown
bread that Bostonians serve with their
baked beans is used. Soak one and
quarter cups of the crumbs in three cups
of milk until soft. Then add cup of
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

insanitary and a possible menace to the
family health.
Most people begin to furnish a house
at the front and work back to the kichen.
BY the time they get there $50 looks like
a large price for anything, though it
may have seemed cheap for a davenport
Never was there a spring when a good
refrigerator was more needed. Saving
food and saving ice are both important
There are still many reasons at home
md abroad for Hoovcrizing, and we arc
told that there is tho smallest natural
ice harvest since 1890 Of course, there
is artificial ice to fall back on, and some
ice there will be, but none to spare and
certainly none to waste. Again, the eff
Gent refrigerator is the greatest enemy
Of the garbage pail.
How can you know q good rcfrigera-
tor when you see one? And how can you
tell what points to hold to and what to
sacrifice if price must be considered?
The old type of zinc-iined refrigerator
is almost extinct. They are heirlooms-
not to be purchased by any one taking
l. new start in life. This is because they
are not easily cleaned and do not wear
well, owing to the seams and the cor
roding Of the metal itself from moisture.
The choice lies between a box lined with
enamelled wood, porcelain enamel on
metal base, a one-piece porcelain lining
or a solid porcelain box, named in order
Of their expensiveness. The cheapest
type, the enamelled wood, will give good
service with proper care, but the more
durable metal and porcelain box is to
be preferred if it can be afforded
AS to externals, of course, a white
refrigerator is the housckeeper's dream,
and it is all right if you get tiled case
box, but the white enamelled metal is
apt to scale, no matter how carefully it
is done. These facts do not affect eff
cheney, and a case of golden oak is neat
and attractive Sometimes an obliging
dealer can get a case finished in white
painted wood if it is desired. This can
be easily cleaned and given fresh coat
of enamel paint from time to time As
to whether top or a side cer is to be
purchased depends upon personal choice
and where the refrigerator is to stand
The side icer is more popular in gen
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

kkGNPRINGTIME" is the idea to keep
in mind in planning an Easter
dinner. For the Baltimore pan
broiled chicken purchase tender roast
ing bird, instead Of the spring broiers or
frying chickens which are so very expen-
sive at this season. Split the chicken and
cut it in four or eight pieces according
TO size; dredge with salt and pepper and
dip in egg and fresh bread crumbs.
Place in a roasting pan, pour over each
piece enough melted bacon or pork fat
to moisten it and roast in the oven for
about twenty or twenty-five minutes.
Make the salad from hearts of lettuce
leaves arranged in a bed on salad plat
ter Place in the centre of each leaf
a sprig or two of crisp watercress and
arrange tiny strips Of hard boiled egg
in a flower design. Dress with French
dressing and garnish with tiny pink
radishes and border Of cress.
Fresh Tomato Canapes
Peel two fresh tomatoes and cut in
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
Frozen Fruit Pudding

Prepare boiled custard from a pint
Of milk, one tablespoonful Of cornstarch
two we'll beaten eggs, two tablespoonful
Of sugar and pinch Of salt. Remove
from the fire when we'll thickened, flavor
with one teaspoonful Of vanilla extract,
cool and fold in half pint of chilled
whipped cream sweetened with two
tablespoonful of powdered sugar.
Freeze slowly, and when the cream be-
gins to CONCEAL add one cupful Of
chopped candied fruits that have been
soaked overnight in a little maraschino
cordial (sweet fruit syrup can be substi-
tuted for the cordiaD and one small cup
full of crushed macaroon crumbs Con-
tinue freezing until firm and smooth.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
How to Buy Refrigerator

orator for from ten to twenty wears
1t is foolish to pick out poor one-a
waste of money invested, waste of
food, and waste of ice, besides being
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
An Almost Meatless Week For the Last of

is almost prohibitive. A crown, however,
of yearing lamb or young mutton
makes very good substitute, and served
with fresh mint sauce and tart currant
Jelly it leaves but little to be DESIRED
Any good butcher VIII fix it for you and
send it home ready to roast. He may
charge you a little extra for his trouble,
but for a fcte day it's attractive appear
ance is well worth the money. The ends
of the Frenched chops should be wrapped
in CREASED papers, so that they will not
char. In roasting, allow about 10 or
| 1 minutes to the pound, have the oven
hot, and haste frequently with little
pork fat.
Supplies for the week will include at
the butchers three quarters of pound
Of honeycomb tripe at 25 cents a pound,
one pound Of stewing beef at 35 cents
a pound, three-guarters Of a pound Of
stewing veal at 32 cents pound, quar-
ter Of pound Of bacon at 40 cents a
pound, half box Of smoked beef at 5
cents the box, and two pounds and half
Of rib mutton chops at 45 cents a pound.
At the fish market, one small jar Of
finnan haddie at 35 cents, two and
half pound buck shad at 90 cents, two
dozen oysters at 20 cents dozen, one
can of faxed crab meat at 80 cents, one
two-pound weakfsh at 25 cents pound.
One pound and a half Of the best tub
butter at II cents pound, half pound
Of cleo at 38 cents pound, six quarts
Of grade B bulk milk at cents quart,
two quartcr-pints Of cream at Ia cents
and twenty-sx eggs at SO cents dozen
will be required to carry out the menus.
Market prices should be about as fol
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

psny, Traverse City, Mich. Price. $40.
White enamel, steel lining. Fibre ex
terror case. Top-icer style. Medium ice
consumption and average temperatures.
inexpensive in comparative cost.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

slices. Sprinkle with salt and set on the
ice to chill. Saute rounds Of graham
bread on both sides in little melted
cleo; spread lightly with cream cheese
worked to a paste and lay the slice Of
tomato on top OF each round. Spread
quickly with dressing made from equal
parts Of mayonnase, grated horseradish
and French mustard. Serve at once.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
Scalloped Rhubarb With Meringue

Peel half pound of rhubarb and cut
into inch lengths. In buttered dish put
layer Of thin slices of sponge cake. and
over this layer of the rhubarb sprin-
killed. with sugar, the grated rind Of an
orange and a few grains of salt. For
half pound of rhubarb use small cup
full of sugar. Continue with alternate
layers of the fruit and cake until the
dish is filled; then cover and bake for
thirty-five minutes. Remove from the
oven, cover with a meringue made from
the stitfly whipped whites of two eggs
beaten with two tablespoonful of pow
dered sugar, and set in a very moderate
oven to brown over. Serve with sweet
ened whipped cream or a foamy sauce.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

nUY1NG refrigerator is almost as
, irrevocable as matrimony itself
in some states it is more so.
You can live happily with good refrig-
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
Mousse Shad Salad

Separate into tiny flakes the leftover
shad and remove the skin and bones
Mix together (for one cupful of the fish
half a teaspoonful of salt, one scant
tablespoonful of sugar, half a table
spoonful of flour, half a teaspoonful of
mustard and a quarter of teaspoonful
Of paprka then blend in gradually
three-quarters of a cupful of milk, one
and half tablespoonful of melted cleo
and a quarter of cupfu Of vinegar.
Cook all over hot water stirring con
stantly, and as soon as it boils remove
from the fire and stir in the yolks of two
eggs and three-quarters of tablespoon
full Of gelatine, softened in two table
spoonsful Of cold water. Stir over the
hot water for moment or two to dis
solve the gelatine and set the egg, add
the fish and set aside to cool. Stir fire.
quently, and when almost cold add two
tablespoonsful of chopped parsley. Pour
into chilled mould and set on the ice
to chill and harden. Serve in slices on
lettuce leaves, dipped in French dressing.
Strawberry Ice Cream
This cream when rightly made is de-
licious; it tastes almost like the fresh
fruit and it is not difficult to make.
Make a boiled custard from a pint of
milk, two tablespoonful of cornstarch,
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

closing type. Medium ice consumption
and average temperatures.
Economy-Fibre No. /. Made by the
Traverse City r f g eYato Com
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

a quarter of a teaspoonful of salt. two
eggs beaten with three tablespoonsful of
sugar and q teaspoonful of vanilla ex.
tract Cook the cornstarch with the
milk for seven minutes before adding the
eggs and sugar and use a double boiler.
Cool, fold in half pint of chilled dou.
bic cream, whipped solid, and freeze
slowly. At the end of five minutes add
a large cupful Of strawberry jam and
continue freezing until firm and smooth.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
Bread Crumb Cookery de Luxe

sugar, pinch of salt and three cups Of
cream. Freeze and pack till needed.
English Monkey
Some night when unexpected COM
pany drops in, and you want to
cook something in the chatting. dish, but,
like old Mother Hubbard. you find your
cupboard almost bare, try English mon
key.
Soak cup of bread crumbs in cup
of milk Put tablespoonful of melted
butter and three-fourtls Of cup ct
cheese, cut into small pieces, into the
chatting dish. When the cheese has
melted add the crumbs, one well beaten
egg and salt and cayenne to season
Serve piping hot on toasted soda
crackers.
Company Bread Pudding
Mix cup of stale bread crumbs with q
half cup Of milk and third of a cup OF
molasses in which you have dissolved a
half teaspoonful of soda. Add half
cup of chopped dates sprinkled with
two tablespoonful of -four and quar-
ter of a cup of chopped walnuts- Flavor
with vanilla and steam in melon mould
for two and a half hours. Turn out'on-
to a large round plate, surround with
whipped cream and garnish with halves
Of dates and wanuts.
Canned Peach Betty
Drain the fruit and chop. Place
layer of the fruit in the bottom OF
buttered baking dish and sprinkle with
thick layer of dried crushed bread
crumbs. Dot over with bits of butter:
sprinkle with a little grated nutmeg and
continue with layers of fruit and crumbs
until the dish is nearly filled. Have the
crumbs and butter on top. Pour care
fully in the dish a email cupful OF the
thick peach syrup and bake in a mod
erately hot oven for thirty-hve minutes
serve hot with cream
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
Burgundy Eggs

Poach four eggs in sailed water and
place them in a fiat buttered baking
dish that has been busted with grated
bread crumbs, grated cheese and salt and
paprika. Pour over half cupful Of
thick brown gravy or sauce and dust the
top with additional crumbs and cheese,
Place in a hot oven to melt the cheese
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
q perfeft
Caster Dlntter

Fresh Tomato Canapes
Jufienne BOuiuOn S0uff7e Crackers
Celery Sailed Nuts WHd Grape Jelly
Baltimore Chicken, Brown Mushroom
Gravy
New Potatoes Asparagus
Spring Salad Cheese Sfraws
Frozen Fruit Pudding WaCarO0ns
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

Mckee. Made by the Mckee Refriger.
ator Company, ll3 to 12l Lorimer
Street, Brooklyn. NJ Y. Price, $s5 up.
One-pece seamless porcelain on steel
lining. Food compartment beneath ice
chamber high enough to accommodate
quart milk bottle. Locks on doors self
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
Bird Nest Salad

Arrange on crisp lettuce leaves
chopped boiled spinach in the shape of
small nests, and in the nests place three
tiny eggs made from cream cheese,
chopped nuts, minced pimentos. a little
salt and enough cream to mould them
Garnish with tiny radishes and serve
with French dressing
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

BluGray. Made by the Grand Rapids
Refrigerator Company, Grand Rapids,
Mich Price, $44 up.
One-plece blue-gray porcelain on steel
lining. Drain trap flush with bottom of
food compartment and spilled liquid or
wash water flows readily off down the
drain Lock on door is self-closng type.
Medium ice consumption and average
temperatures. Medium and small sizes
only and chiefly top-icer styles
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
Sunday EASTER
BREAKFAST

Sunday EASTER
BREAKFAST
Fruit Compete
Parsley Omelet Parker House Rolls
Coffee Radishes
LUNCHEON OR SUPPER
Bird Nest Salad Relocated Rolls
Stuffed Olives
Chocolate Washington Pie
DINNER
Consomme with Egg Toast Squares
Sailed Peanuts Celery
Crown of Mutton Currant jelly
Peas Mashed Potatoes
Strawberry Ice Cream
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13
TESTED RECIPES
O'Brien Potatoes

Chop coarsely five boiled potatoes and
season with celery salt salt, and paprika
to taste Meanwhile cook in two table
spoonsful of hot bacon dripping one fine
ly chopped green pepper and a small
chopped onion, for three minutes; turn
in the potatoes, that have been moist
ened with three tablespoonful of cream,
and add two tablespoonful of chopped
parsley; brown on both sides.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

Wednesday
BREAKFAST
Stewed Rhubarb
Lyonnaise Eggs Cream Toast
Coffee
LUNCHEON
Cream Cheese and Jelly Sandwiches
Currant Fritters Hard Sauce
Tea
DINNER
Broiled Shad Potato Balls
Green Peas
Fruit Salad Cheese Straws
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

Saturday
BREAKFAST
Oranges
Fish Cakes with Green Peppers
Corn Pone Coffee
LUNCHEON
Creamcd Smoked Beef in Onion CUPS
Brown Bread Apple Sauce
DINNER
Veal Balls in Curry Sauce
Boiled Rice String Beans
Vegetable Salad
Rhubarb Pie
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

Herrlck KetrIgerator No. 43. Made By
the Herrick Refrigerator Company,
Waterloo, Iowa. Price, $42 up.
White enamellcd spruce lining Re-
movable drip pan beneath the ice cham
ber Half shelf in compartment beneath
ice permits milk bottle being placed
there. Medium ice consumption and
average temperatures.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1919-04-13

Bohn-Syphon. Bohn-Syphon Refriger-
a,or Company. So West Forty-second
Street, Now York City. Price, $3.50 up.
Seamless porcelain enamel lining
Medium ice consumption and low aver
age temperatures.
The shutter-like syphon arrangement
between the ice and food compartments
promotes the air circulation and enables
low average temperature to be main
tanned on medium ice consumption. The
drain pipe is in the front part of the
food compartment and readily accessible
for cleaning.