davidaulloa/AmericanStories huggingface dataset:
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1919-07-26
MACHINE WORKS

PACIFIC COAST GUINDIyG
q MACHINE WORKS
High Grade Machine Work.
Cylinder and Crankshaft Grind
ing. We carry full line of
Pistons and Rings.
Exclusive Manufacturers of the
Premier Pipe Wrench
&. PEARSON. Prom.
Elliott 245. 2f82 First Ave. 3.
New-York tribune., 1919-02-23
BY JEANNETTE YOUNG NORTON

NOWPEAS deserve wider &C.
Z quaintance among housewives
than they seem to have, especial
ly with those who are struggling over
food economies.
First, they are nourishing and exceed
ingiy palatable; next, they are convert
ible into many attractive dishes, with
but not least, they are cheap. In sea-
son, in the pods, the green peas resem-
bic string beans and may be used in the
same way; shelled,> they can be cooked
in any of the ways suitable for other
peas. Dried, the peas are like navy
beans, only better. The latter are 20
cents pound and cowpeas are half that
price, saving worth while.
lhe peas contain, even in the green
atate, -FOUR times as much tissue building
material as an equal amount of potato,
and have about twice the fuel value.
They lose four-fifths of their water in
drying, so double their volume after
soaking, which should last from twelve
to sixteen hours. After soaking beans
are boiled until very tender, drained
seasoned with b'strei, pepper, salt and a
little sugar for use as vegetable. or
after draining they may be used in any
Of the following dishes.
The price of the peas is influenced by
the neighbcrhood in which they are pur
chased, but they should range from 10
TO 15 cents pound. There IS a steady
demand for them among Syrians.
Greeks, Russians and other foreigners
who know their food value. They boil
them with smoked spareribs, ham or
leg OF pork, or after they are boiled
place them under roast to b~own and
favor in the dish gravy. Also they are
used In soups and salad. Baked as we
bake navy beans they are very good.
CoUpso Soup.-~Soak one cup Of cow
peas overnight and boil until they are
tender; drain and put through a sieve,
add cup Of the water the peas were
boiled ins teaspoonful Of butter, pep
per and salt ard a. level tablespoon OF
New-York tribune., 1919-02-23
Consider the C0wpeas

sugar. Have ready large can Of toma-
sliced onions, a stalk of celery leek,
parsley, bay leaf, two cloves, salt, pep
per and a pint of water Strain the
tomato mixture into the peas, boil up
and thicken with tablespoon of flour
and teaspoon of cornstarch mixed in
little water. The thickenng keeps the
heavier pea pulp from settling to the
bottom when served.
Cream of PEG Soup.-This is made by
preparing the pea pulp in the same way
as for the foregoing recipe, then adding
a cream sauce made from two cups of
milk and two tablespoonsful each of but
ter and flour A beaten egg in the
tureen adds richness to the soup, but is
not a necessity.
Escalloped Coavpeas.-Soak and boil
cup and quarter Of the peas, drain
and add to the pulp the juice of a small
can of tomatoes, grated onion, the to-
mato pulp rubbed through a sieve, a
lump of butter, pepper, salt and tea
spoonful of sugar. Put layer in but
tered baking dish, then dust with few
crumbs and a little grated cheese, add
another layer with the crumbs and
cheese on top dotted with little Jumps
Of butter Bake one-half hour.
CoWpea Peppers.-Prepare the pulp as
before from one cup of peas. When it
is cool add to it small cup Of cold boiled
Goldfish, faxed; add a tablespoon of
crumbs, seasoning, butter and the
beaten white Of an egg. Fill creased
pepper shells with the mixture and bake
until peppers are tender.
Cowpea Pasties.-Butter small rame-
kins and fill with mixture of pulp from
one cup of the soaked, boiled and
mashed peas, cup Of thin cream sauce,
and half cup Of broken cold boiled
shrimp. Season we'll, adding the juice
of an onion, put on the top crusts and
bake fifteen minutes.
CoOpea Salad.-Prepare a cup and
half of peas by soaking, boiling and put
ting through sieve; add two teaspoons
full of butter to the pulp, with pepper,
salt, juice Of lemon, pinch Of cayenne
and teaspoonful Of sugar; turn into
small moulds and cool. Unmould on let
tuce leaves and serve with heavy French
dressing. The same mixture can be used
for sandwiches by using the dressing in
stead of the lemon juice.
Coaopea Cakcs.--To one cup OF pre-
pared pulp add one cup of chopped meat,
one egg, juice of an onion, seasoning
and beaten egg. Mix, fold a half tea
spoonful of butter into each cake and
dip in beaten egg and crumbs. Fry in
not rat and serve with brown gravy OF
! tomato sauce.
New-York tribune., 1919-02-23
Special Banana
Desserts

When it is not so necessary to con-
serve fats, the banana fritter NAV be
made again. The pieces of banana are
dipped in fritter batter and cooked in
deep fat. Serve with lemon sauce or
melted raspberry and currant iellv.
Another dainty banana dessert ;s
made by lining buttered pudding dish
with pieces of sponge cake. Cover with
slices of banana and pour over this q
thick boiled custard, using only the egg
yolks. Make meringue of the epp
whites, sweeten slightly and spread un-
evenly over custard. Brown liphtlv IN
oven and serve cold.
vanilla layer cake, with thin slices
OF bananas mixed with boiled frostinp
for the icing and filling, is pleasing
variation of plain cake. Banana short
cake is still another change. Place the
sweetened sliced bananas between and
on top Of the shortcake, and garnish
with whipped cream.
Banana parfait, one of our tested rec
ilpes, gives delicious dessert. Press
through potato ricer three bananas
New-York tribune., 1919-02-23

(Which should give about one and a
quarter cupsful Of the fruit pulp and
add generous half cupful Of sugar and
the juice of half a lemon. Cook all in
the upper part of the double boiler un-
til scalded, then remove from the fire
and cool. Have in readiness half cup
full of chopped canded fruit that has
been soaked for several hours or over
night in three tablespoonsful of Jamaica
rum or Maraschino. Add these to the
banana mixture and fold in one and
half cupsful of thick cream whipped
solid. Turn into an ornamental mould
with Water-tight cover and bury in ice
and rock salt for three or four hours be-
tore serving. The fruit may be soaked
IN the syrup drained from Maraschino
cherries, instead Of the rum, but if used
unsoaked they will freeze so hard that
they can not be eaten.
AS climax in the way of hcalthful
and pleasurable banana eating, espe-
cially for the children, the following
recipe IS recommended:
Baked Bananas aUith BroqUn Bread
Cereac:-Dry out pieces of leftover brown
bread in a very slow oven. When dry
and crisp roll, not too finely, with the
rolling pin. Keep them in covered
preserve jar and you will have "brand
-AN'v WA val WieilOuC CHpCIlcC. L " SSlNC
with bananas, peel the fruit and lay in
buttered baking dish. Cook together
for three minutes half cupful of water
pinch of salt, q teaspoonful of mar
garine and two tablespoonsful of brown
sugar. Remove from the fire; add the
Juice of one lemon and pour over the
fruit. Bake until tender, basting with
the syrup, and serve with the crushed
bread crumbs sprinkled over them.
There is nothing to be said against
the banana except that we will eat it un-
ripe, not chew it enough, and that the
SKIN is a waste. Whereupon one banana
enthusiast rises to declare that banana
shoe shine is just the thing, especially
for russet shoes, and from another quar-
ter comes the assurance that the inside
OF the peeling is fine for the complexion,
having an astringent quality that is
especially beneficial. The Tribune In
sttute has not tested and indorsed these
claims, but the food value of the banana
is beyond argument, and since the chill
dren so delight in them il behoovcs rs
to serve them up in the most digestible
fashion.
New-York tribune., 1919-02-23

remaining cracker crumbs, butterine and
seasonings. Bake in a hot oven unta
oysters are cooked and crumbs are golden
brown-about thirty minutes.
K H.. Brooklyn
Cabbage is so often served with oy-
sters, why not combine oysters and
Liberty cabbage in a casserole dish and
serve piping hot with layers Of cr1sW
seasoned cracker crumbs? This sayorg
dish serves three people generously fOf
about 25 cents.
New-York tribune., 1919-02-23
Frozen Rice Cream

Put half cupful Of washed rice over
a quick fire in a quart of cold water.
Heat quickly to the boiling point, stir
well, drain on sieve and rinse in cold
water. Turn the rice with a quart of
milk, half a cupful of sugar and a scant
teaspoonful of salt into the upper part
of the double boiler, and let cook until
the rice is tender. Beat three eggs with
half cupful of sugar, add to the rice.
cook for moment or two longer and
remove from the fire. Cool, flavor with
a teaspoonful Of vanilla extract and fold
in gill of chilled double cream, whipped
solid. Turn into freezer and freeze
slowly until firm and smooth
New-York tribune., 1919-02-23
TESTED RECIPES
Chocolate Cocoanut Souf1e

Heat half cupful of milk in the up
per part of the double boiler with a
pinch of salt, add one and half table
spoonsful of -four, moistened with lit
tie cold water, and cook, stirring fire.
quently, for ten minutes after it has
thlckened. Melt one square of unsweet-
ened chocolate over hot water, add two
tablespoonsful of sugar, the same of
boiling water and stir until smooth
Combine the mixtures and the yolks of
two eggs, beaten until lemon colored
Cool, and fold in the stiff1y whipped egg
whites and half cupful of shredded
cocoanut {desiccated cocoanut can be
used). Turn into buttered souff1e dish
and bake in moderate oven about
tWentU minutes
New-York tribune., 1919-02-23
Bv VIRGINIA CARTER LEE

"<HE menus for the present week
are planned to demonstrate to the
home caterer that when nutri-
tious and hearty dessert is served the
other courses of the meal can be light
ened. A dessert that is rich in milk,
cereal, cream, etc, will allow of the
meat course being served in smaller por-
tions, or, as in the dinner menus for
Thursday and Saturday, meat can be en-
tirely omitted.
Particular attention is directed to the
two sauces Ga hard and foamy VARIETY,
both of which will add distinction to the
homeliest pudding. For the stirred,
hard variety, cream one-quarter Of
cupful of oleo and add gradually three
quarters of a cupful Of powdered sugar
and one tablespoonful of rich milk or
cream Continue to beat until very
light, flavor with teaspoonful of va
nilla, and just previous to serving fold
in one egg white beaten solid. Heap
into a glass dish and dust with grated
nutmeg.
For the foamy sauce, cream together
three tablespoonsful each of oleo and
sugar, and add the yolk Of one egg.
Beat again, blend in two tablespoonsful
of hot water and flavor with nutmeg.
Set over hot water, add the juice from
half lemon and two more tablespoons
full of boiling water. Cook only until
slightly thickened, remove from the fire,
beat with an egg-beater and fold in the
stitfly whipped egg white.
The Venetian eggs for Fridays break
fast are simply scrambled eggs prepared
New-York tribune., 1919-02-23
Bavarian Cream With Maraschino
Cherries

Make custard of one pint of milk,
and three tablespoonsful of sugar. Cook
over hot water, and when the mixture
coats the back of the spoon add one
tablespoonful of gelatine that has soaked
in cold milk to cover for half an hour.
AS soon as the gelatine has dissolved, re-
move from the fire, set in cold place,
and when it begins to set beat with an
egg-beater. When light fold in the
stif1y whipped egg whites and half
cupful of chopped maraschino cherries.
Flavor with teaspoonful of vanilla ex-
tract and turn into an ornamental
mould. Place on the ice to harden.
New-York tribune., 1919-02-23
Institute Tested Recipes

These contributed recipes have all been
tested and indorsed By our Domestic
Science Expert. We pay 800 for each
recipe that is printed. If contributors
avish to hare rejected recipes returned,
stamps must be enclosed.
New-York tribune., 1919-02-23
When Desserts Are Dinner Plus

\ among
tha
mar fh pies puddng
n make Frenchm fact
being established eastthe ehou
sand
is the omakeh
dtae" bu But let
New-York tribune., 1919-02-23
We Eat the Worlds
Banana Crop

According to statistics, SIS per cent of
the worlds production of bananas are
eaten by the people of the United States.
Following are some of the most pleasing
and unusual means Of serving them:
Ripe bananas quickly baked in their
skins until they are soft and the Juice
starts to run give delicious, delicntelv
favored product that may be used as
vegetable. If the bananas are baked
without their skins with the addition of
sugar, lemon juice and water, and pieces
OF butter, this dish is changed to des-
sert, or fruit compete to be served with
meats. Bananas sliced and covered
with orange juice, or slices of oranges
with sprinkling of cocoanut are verv
simple and easily prepared desserts.
Fried bananas served with sausaoe 10
very savory combination. For this
overripe bananas should not be used
Slice slantwise, dip in seasoned flour
and saute in bacon or pork drippings or
butterine
New-York tribune., 1919-02-23
Spaghetti With Pork Chops


3 cupsful spaghetti 6 pork chops
u cupful grated snappy American cheese
Cook spaghetti in boiling salted water
Grease large earthen casserole and put
in a layer of spaghetti. Sprinkle with
grated cheese, salt and paprika. Con-
tinue this until all the spaghetti is used
Spread pork chops over the top, sprinkle
with salt and bake in a moderate oven
for an hour A. NJ, New York City.
The flavor of the pork combined with
the cheese and spaghetti is savory and
appetizing. This is a very good luncheon
or dinner recipe. The spaghetti, which
is carbohydrate food, makes unneces-
sary to have potatoes. A light salad
and fruit dessert with this recipe would
make an attractive meal. It costs about
80 cents to serve six persons.
Lima Bean Stew
x pound dried lima / tablespoonful
Y pound salt pork 4 potatoes
carrots l teaspoonful corn
3 medium sized on starch
ions
Soak beans in cold water for twelve
to eighteen hours and drain. Cut salt
pork in small cubes, slice onions and car
rots and add to beans, with water to
cover; bring water to boil and simmer
about two hours. Add cubes Of potatoes
and cook until all the ingredients are
tender. Add the cornstarch mixed with
a little of the liquid and bring to boil,
cook three minutes longer and serve hot
If the salt pork has not seasoned the
stew enough add salt and pepper to
taste E. S., Brooklyn.
This lima bean and salt pork stew is
very savory and appeti.ing. The recipe
will furnish a we'll balanced meal with
the addition of light salad or fruit des-
sert. 1t costs 80 cents to serve this
recipe for five persons
Oysters and Liberty Cabbage
l dozen oysters tablespoonsful
l cupful Liberty butterine
cabbage Salt and pepper to
Il cupful cracker taste
crumbs
Cover bottom of buttered casserole
with half of the oysters, sprinkle with
cracker crumbs, dots of butterine, salt
and pepper. Over this place layer of
Liberty cabbage and top this with an
other layer of oysters. Cover with the
New-York tribune., 1919-02-23
Apple Pan Dowdy

Use large, rather shallow, earthen
baking dish. Pare, core and slice suffi-
before filling the dish, and for one quart
Of sliced apples add half a cupful Of
New-York tribune., 1919-02-23
The FOOD Fruit" Banana

because it reduces decomposition through
Tactic acid fermentation and has an
antseptic action on the products of de-
composition.
Two other reasons for the charge of
indigestibility are inadequate chewing
and the fact that the fruit is "heavy"
one-being so nutritious that the stom-
ach may be overworked if it is eaten
"for fun" especially by children, in ad-
diton to complete ration Make real
place for the banana on the menu.
New-York tribune., 1919-02-23
BY LOUISE M. WILLIAMS
Domestic Scientist, Tribune Institute.

DOUtOSttC iCCtCUttSt, ITtOUNC lUSJIWLC.
THE banana is properly called the
"food fruit" because of it's high
A food value. 1t compares favor
ably with the white and sweet potato,
two of our staple foods, having slightly
less fuel value and starch and sugar
content than the sweet but more than
the white, potato. Like most vegetables
and fruits, the fat and tissue building
constituents are mostly missing. The
story has come to Northern scientists of
men who do hard manual labor in Africa
and live on diet Of six bananas a day!
Whole tribes live on a diet wherein the
banana is their "bread" or principal
article of food
New-York tribune., 1919-02-23
Mashed Beets and Potatoes

1s pound beets tablespoonful
1a pound potatoes butterine
Seasonings to taste
Boil prepared beets until tender aas
drain and remove stems and skin. Also
boil peeled potatoes until tender. Then
mash beets and potatoes together Sea-
son with butter, pepper and salt, beat
well, and serve hot
J. J. OC., Washington
This is very unusual vegetable CON-
bination, but when served piping hot ah'
thoroughly beaten it is very appetzIns'
The finished product is a deep red due "
the coloring of the beets and is very az
tractive
New-York tribune., 1919-02-23
Orange Meringue Pudding

Bring one cupful of milk, pinch If
salt and two tablespoonsful of oleo Cent
in bits) to a boil. Add one cupful of
grated bread crumbs and the yolks Of
two eggs, beaten with three Tablespoons
full of sugar. Set aside to cool, and fold
in the grated yellow rind of two oranges
and the yellow pulp from three ORANGES
Mix thoroughly, pour into buttered
earthenware pudding dish, set in a nan
of hot water and bake in moderate
oven until set. Cover the top with
meringue made from the stiff1y whipped
egg whites and two tablespoonsful of
powdered sugar; then return to a mod
crate oven to brown slightly Serve
New-York tribune., 1919-02-23
Honey Cararne!s

q cupful strained 10 teasponful salt
honey y cupful choppeu
q cupful cream English walnuts
l y teaspoonful candied or naras-
lemon juice chino cherries
Gradually bring the honey and cres,%
to a boil in a saucepan and cook sloNs
until, when dropped into cold water, ;. .
soft ball is formed. Remove from nls
add lemon juice and salt Place choppss
nuts and pieces of cherries on the Dotsu~
of a buttered pan and pour the hons, s,.
mixture over them. Place in cool pis''
to set. Cut in squares when cold:
r. ", Oshkosh, Mica
Honey at 45 cents a pound: wnss
bought in one pound lots, is rather e.,. 4 !,
pensive to use in candy making, ous -. =
is wholesome and delicious, and ois
pound of the candy costs only 80 cen.n sr
whereas 81 and $1.50 are coInIuss
prices in the shops now. This ree'pss
yields ten ounces, therefore one ali ali
a half times the amount specified WY
make about one pound of candV.
New-York tribune., 1919-02-23
Popular Slanders
Refuted

The old story of 81 can't eat bananas
because they give me indigestion" is
still heard over and over. The main
trouble is that the majority of house
wives serve bananas before they are
ripe. You would expect trouble if you
ate green peaches or apples-why make
the banana an exception? When bana-
mas are ripe the skin is beginning to
turn dark and is covered with little
brown 1ecks. Even if the skin is entire
ly brown the banana is not spoiled, pro-
viding natures "air-tight" package has
not been broken by careless tearing
from the stalk.
When bananas are ripe they are
easily digested because the percentage
of fruit sugar is then the highest and
the amount of non-assimiable starch
lowest. The average time for the diges-
ton of ripe banana is one and three
quarter hours, in comparison to three
and one-half hours required for soft
boiled eggs, and five hours and twenty
minutes for roast pork. The effect of
ripe bananas in the intestine is valuable
New-York tribune., 1919-02-23

sugar, one-quarter of grated nutmec
half a cupful of unfermented grans e,
juice and half a tablespoonful of olao
cut into bits. Place over the top lave,
of pastry, make several incisions for fbs
steam to escape. Bake in rather slow
oven for one hour and a quarter; then
transfer to the warming oven, cover and
let stand for thirty-fve minutes longer
Serve with powdered sugar and the Ton
Of the bottle. When properly baked fbee
apples will be rich and red in color
New-York tribune., 1919-02-23
Delicious Desserts That Are Both Food and Fu

with the addition of two bouillon cubes
mixed with half a cupful Of hot water
for each four eggs used. Add little
chopped parsley and rub the frying pan
over with a slice of onion before cook
ing. Beef extract can be used instead
of the bouilon cubes. The dairy prod
ucts will naturally figure largely in the
expense account for the week, but the
butcher and fish items should be smaller.
At the butchers, purchase meaty
soup bone for 25 cents, quarter of
pound of Clipped beef at 68 cents
pound, one pound and three-quarters Of
stewing mutton at 20 cents pound,
and two pounds Of short steak at AZ
cents pound
At the fish market, two pounds Of
haddock at Is cents pound, two pounds
of Goldfish at rs cents pound, and two
dozen oysters at 20 cents dozen.
One pound and half of butter at So
cents pound, one pound of oleo at 40
cents, nine quarts of grade B bulk milk
at ID cents a quart, three gills of cream
at Is cents bottle, and two dozen and
nine eggs (fresh) at SO cents a dozen
will be required to follow the menus as
planned. Marketing prices should run
as follows:
New-York tribune., 1919-02-23

Friday
BREAKFAST
Stcwed Prunes with Lemon Slices
Venetian Eggs
Bran Gems Coffee
LUNCHEON
Corn Chowder Crackers
Lettuce, French Dressing
Rice Dumplings
DINNER
Celery Soup
Fried Cod Steaks Creamed Potatoes
Buttered Carrots
Orange Mcringue Pudding
New-York tribune., 1919-02-23

Tuesday
BREAKFAST
Halved Grape Fruit
Hominy Waffles Maple Syrup
Coffee
LUNCHEON
Drowned Vegetable Hash
Thin Bread and Butter
Chocolate Cocoanut SOufflk
DINNER
PURGE Of Bean Soup
Baked Stuffed Haddock
Potato Balls Buttered Bcets
Apple Dumplings Whipped Hard Sauce
New-York tribune., 1919-02-23

Wednesday
BREAKFAST
Spiced Steamed Apples
Fish Cakes Toast
Coffee
LUNCHEON
Creamed Clipped Beef
Watercress Sandwiches
Canned Peach Pudding
DINNER
Curry of Mutton with Rice
Green Peas Celery
Ravarian Cream with Maraschino
Cherries
New-York tribune., 1919-02-23

Thursday
BREAKFAST
Sliced Oranges and Bananas
Polenta Outlets Tomato Sauce
Coffee
LUNCHEON
Tomato Jelly Salad
Rye Bread Cocoa
Warm Coffee Gingerbread
DINNER
Tomato Soup
Cheese SOuf1le Cabbage Salad
Rye Finger Rolls
Apple Pan Dowdy
The American Jewish world. [volume] (Minneapolis ;) 1915-current, 1919-01-31
THE AMERICAN JEWISH WORLD

gentlemen, the future seems to me
full of promise: | have complete
confidence in it.
When I helped the first Zionists
to found their colonies in Palestine,
over fifty years ago (Herzl had not
finished his studies at the time), |
did not think that I should, in my
The American Jewish world. [volume] (Minneapolis ;) 1915-current, 1919-01-31
January 81, 1919

old age, have the happiness Of see
ing those prophecies of Isaiah real
lied, in which in a sublime vision,
after the most terrible disorders and
wars, he shows different nations
leading the Israelites back to the
land which God gave to their faith
erS