davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1919-05-11

cut the leg or wing from chicken
Next, the meat may be taken away
from the bone without formally leav-
ing pocket" for the stuffing. as
the butcher might do. All the bones
or shoulder and the rack and neck
win bits of meat adhering, should
then be put in a good sized kettle
with enough cold water to prevent
burning Ga quart or more), bav
leaf and other seasoning added, and
cook slowly.
Spread the inside of the meat that
was cut from the leg and shoulder
with cupful of crumbs, we'll sea-
soned with herbs, roll the whole M
like a jelly cake, tie in two or three
places, and put in the kettle on ton
or the bones when the water is boil
ing hot. Let it simmer, not boil. for
an hour-this may be done in the
steam cooker if convenient. Brown
'he roll IN the oven before serving
There may be platter of cold
meat from it after one dinner and
New-York tribune., 1919-05-11

eral kinds of meat in one cut-the
tenderloin under the bone, the iuicv
ION above and the flank at the end
IN the past, when prices were lower
some have bought slice Of double
thickness, three to four inches. and
have had the meat above the bone
taken off in one lump, to roast few
days later. Then the tenderloin was
cut in slices for steaks and the hone
and flank reserved for stew.
Lamb chops may be trimmed be-
fore cooking, even boned and rolled:
then the trimmings and bones will
yield flavor for a Scotch broth
When a crown roast has appeared
on our table there will be a large
proportion Of trimmings, which we
gain If we scrape the bones our-
selves instead of letting the market
man French" the ends of the ribs
Only the constant use of scales at
home will convince some' house
keepers that this is worth doing.
One skeptic asked me il such
New-York tribune., 1919-05-11

and short cuts are not to be despised,
because housekeeping is made up of
details.
1t is a considerable saving, for in
stance, merely to cut the apples for
sauce into small pieces, cook them
slowly in enough water to prevent
burning and put through a sieve,
making enough at one time for sew
eral days. The seeds and skin give
flavor and color and nutrition, and
the laborious pairing and coring does
no one any good. Quite the contrary.
PAIRING potatoes is another house
hold bette noir. Try frying the pota-
toes (raw, boiled or baked) with the
skin on. They are deliciously crisp,
and flavor, nutrition and time are
all saved in the process. The baking
period may be shortened by greasing
the skins slightly or cutting off the
New-York tribune., 1919-05-11

which looks something like glorifieo
shaving brush, also has a push but.
ton which will give a flow of clear
water from the side for rinsing. This
device costs only $500 complete. and
takes much of the drudgery out Of
dlshwashing, besides saving time
and cutlcle and doing away with the
unsanltary dishcloth.
these are just a few of the short
cuts made possible by using heads in
stead of heels in the housework and
substituting tools for hands. There
is routine and drudgery in Office
work as we'll as in home work. 1t
al depends on the vision of the
worker and the way the work is done
whether the drudgery be blessed" or
the contrary. Let the Tribune Insti-
tute staff and its accumulated files
help you to make these suggestions
definite. They are all at your ser
vice. '01- '0'
New-York tribune., 1919-05-11

has entirely supplanted the old chop
ping bowl and chopping knife of our
grandmothers, and who would 90
back to it? Even the suet should
be run through the coarse knife of
the chopper to make the rendering
process shorter.
Every mickle makes a muckle "
and time and labor and dishwash-
ing saved in all these operations
mean considerable leisure or time
for something more important in
the course of year.
The Institutes main slogan is
Tools for women" The possession
OF a pocketknife has been one of
the chief superiorities of man. and
good set Of kitchen knives, well
suited to their purpose-short, well
shaped and we'll sharpened - is
temper as we'll as time saver. From
New-York tribune., 1919-05-11

reliable servant costs about $50. hut
serves you for life. One needs to pct
a perspective on the real cost of an
appliance Of this sort when LOOKING
at the price.
Of course, the vacuum cleaners
and the electric dishwashers need no
comment. They have firmly estab-
llshed themselves in the hearts of all
whose pocketbooks can stand the
strain. But there are other devices
such as the small brush with a place
for soap in the top, which attaches
to the faucet and gives a flow of hot
soapy water applied to the dish. but
not to the hands. This permits the
use OF hotter water than could other
wise be the case, and hence the dish
may be dried by evaporation. using
an approved type of dish drainer and
dryer for the purpose. This brush
New-York tribune., 1919-05-11

lecturer on cookery in a demonstra-
ton showed how bacon fat might be
oseo as butter substitute in cook
ing. Such fat should be drained
or scraped into covered glass and
Will keep as long as lard and be
ready for reheating potatoes, or for
cooking liver; indeed, its special
Havor is relished with greens and
Tor many other purposes.
The organs, such as the heart,
hver, kidney, etc, are not used at
all IN some households, and yet
would supply much nutriment at
lower cost than the usual cuts of
muscle. A beef's heart. once in a
while, will give variety, but for
small family the calls heart or
several lambs hearts will be better.
because OF the work this organ n
designed to do, it is naturally tough
ana must be cooked slowly for
long time, over the simmering
burner or in the steam cooker, or the
hreless. 1t may be stuffed and
served with a brown or tomato
sauce, and is good either hot or
sliced thin when cold.
New-York tribune., 1919-05-11

streak of lean in it will do more
and better work if divided in q
reasonable way. The tough skin
or rlnd should be sliced off with az
llttle tat as possible, and yet enough
VIII remain to make it a useful
"greaser" for the griddle. The
next layer of fat, up to a reddish
hne' Is tirmer than that on the
other side of the line, and is to he
chosen for larding. Beyond the
line is the soft, tender fat which is
! BEST for pork scraps to serve with
hshball cakes or fried fish, or to mt
IN a ehowder. When this is to be
cooked 1t may be cut in half or
quarter inch cubes, or, better yet, be
lun through the food grinder, then
after cooking the scraps will be so
'iny that they are not at all obiec-
tlonable in the chowder
For baked beans, or to boil with
green's the "streak Of lean" and
some OF the first layer Of fat shou]d
be used. A'A
Bacon is used in much the Same
way as the plain salted pork -
give flavor and fat to foods lack;no
'hese qualities. Once generous
portions of bacon were served With
ilVer' eggs or with vegetables
0fadually the bacon has been s,;ced
'h'nner and thinner, till it seldom
as a slice, but is in LITTLE
curis' as a garnish merely put
"hat a relish these tiny. crisp NOR.
se's give to the potato, hominv or
rice the foods on which we re,v for
'uiK and energy! Many do not use
,he lat which exudes from tho
bacon while cooking, yet this ia |
ABOUT two-thirds of the original
weight. Il thoNght everybody threw
That away" wN the comment 90
one young housekeeper. when |
New-York tribune., 1919-05-11

the short pointed pairing knife to the
broad, flexible spatula for getting the
last bit of batter from the bowl.
there are all sorts of suitable knives
at small cost that we can recommend
Tor the kitchen workbench.
Strawberry time is coming, and
huller will leave the juice in
the berry instead of on the fingers.
For preserving, for making short
cake, it saves endless time and
trouble. And the eyes from pine
apples and the pin feathers from
poultry also yield gracefully to this
little tool.
The egg and beet slicer slices q
whole egg or a whole beet at one
fell swoop, and when you are making
sandwiches or salads for large
number this is worth while.
There is whole flock of egg-beat-
New-York tribune., 1919-05-11
By VIRGINIA CARTER LEE

TN THE present weeks menus maca-
roni in various forms and spaghetti
are used once or twice daily, both as
the main dish of several meals and as
substitute for potatoes in the majority
of the evening meals.
Just now when fine, new potatoes are
still rather costly and the old ones are
beginning TO show sprouts and have that
unpleasant earthly taste, this will be
found we'll worth while, from an eco
nomic standpoint as we'll as an epicurean
one
All varieties of macaroni and spa
ghetti, being made merely of wheat,
flour and water, need the addition of a
sauce to render them palatable, just as
bread needs butter, and a cream, tomato,
cheese or brown piquant sauce is recon-
mended.
Very small quantities of leftovers, in
the form of fish, poultry and meat (in-
cluding both bacon and sausage) are par
ticularly good with these products, but
even in that event a sauce or gravy is
still an addition.
Plain boiled spaghetti served with the
accompanments of a tomato puree and
grated cheese is delicious combination.
and cooked macaroni or spaghetti added
to any Of the palmer soups renders them
more nutritious. A plain beef or veal
soup with this addition and bit of
grated cheese becomes quite another
story.
The price of both macaroni and spa
ghetti varies with the store ut which
they are purchased and the variety of
the brand selected; thus the loose maca-
roni can be bought for 10 cents a pound
and the spaghetti for 12 cents a pound,
while the package goods weighing about
ten and twelve ounces cost from 10 to 20
cents.
In the preliminary cooking of these
New-York tribune., 1919-05-11
Why Methods Wear t4oon @1;x,

TINE leisurely days of our
grandmothers are gone.
There is no use in bewailing
the fact. The thing to do is to fall
in line and find out how we can use
our time to the best advantage un-
der present conditions. We had a
call recently for an old-fashioned
"woman's page" 1t is swimming
against the current to be old-fash-
Toned in these swift and strenuous
days. Our grandmothers wouldn't
be old-fashioned if they had to live
under our conditions. They were
past masters in the art of devising
new methods for their own new con-
ditions. Time saving methods and
time saving tools are absolutely es-
sential to the sanity, to say nothing
of the happiness, of both mistress
and maid. And the small utensils
New-York tribune., 1919-05-11

end of the potato. Very large Idaho
potatoes may be parboiled for ten or
fifteen minutes before placing in the
oven.
The bottles for making French
dressing which bear the marks
on the side showing the right
proportions of the ingredients save
time over the fork method in prepa-
ration and prevent dishwashing
and waste, as the dressing is con-
venlently served from the bottle in
which it is mixed This same prin-
clple was exemplifed in the "service
la plat" recommended few Sun
days ago by using the compartment
dishes and serving a club dinner
from the kitchen on individual
plates.
A food chopper with three differ
ent cutters for bread, meats and nuts
New-York tribune., 1919-05-11
Forethought and Grading
Save Time and Money

All meats may be classified as
choice, second and third grade and
the cuts Of the markets, while fol-
lowing some such plan, still contrive
to include portion Of tough muscle
with the tender, otherwise the
tougher portions would be left on
the hands Of the market men.
Some one is sure to be injured If
the chicken leg or the flank end of
the steak falls to his lot, but if such
sections were left for a casserole an
other day and made tender by cook
ing in we'll favored gravy they
would be appreciated. Many are
better satisfied with smaller por.
ton of choice beefsteak than with
bit OF that and more Of the tough
end. Why not make the division be-
fore serving?
The large steaks at the end of the
loin, generally known as the porter
house, provide an instance of sew
New-York tribune., 1919-05-11

weight is writ large on our bills.
Yet this is really very small re-
turn to the market man for the
time spent in boning a shoulder of
lamb or cutting up a chicken in
the market. But most of us prefer
to have the chicken liver, instead
Of letting the market man sell it
again when he has collected several
others to go with it. The subdi-
vision Of beef creature has be-
come fine art, and the city house
keeper may as we'll conform to the
market usage in the main. Yet it
certainly is for her interest to save
time and energy in marketing by
purchasing enough for two, three
or four meals instead of but one at
q time.
New-York tribune., 1919-05-11

ers, from the tiny one which beats
up one egg in cup or tumbler to
the large double wheeled beater that
makes mayonnaise in five minutes or
whips egg whites in one minute or
less, whereas our grandmothers
spent the better part of an hour at
the same monotonous task and did
not get as good results What virtue
was there in that?
There is also a household churn
which may be used for making but
ter as well as whipping eggs or
cream and batters.
OF course, the last word in eff
cheney, and one which a man would
not hesitate to speak, is the electric
unit, which can be attached to anv
household appliance, bread mixer ice
cream freezer, food chopper or the
like, and left to do the work. This
New-York tribune., 1919-05-11
By ANNA BARROWS,
Teachers College, Columbia Uni
Uersity

Teachers College, Columbia Uni
versity
XII SEFUL as a shin of beef
is an English phrase,
part of an old proverb,
which continues, "for there is mar
row for the master, meat for the
mistress, gristle for the servants
End bones FOR the dogs" A very
old proverb, indeed. And the day
Is approaching, if not already here,
when every scrap Of bone and girls
tie must yield something to feed
somebody. In the future it seems
likely that meats will be used for
their favor, rather than as "filling
food"
Vegetables and grains are pro-
duced more rapidly and with less
human hbor than animal foods.
Even at war rates, fertilizers for
the garden are less costly than the
grain required to secure milk and
eggs and flesh foods. Once the
dinner plate received as much or
more meat than bread or potato;
sne prospect is that the proportion
% potato and other vegetables is
likely to increase. until we NAV
need spectacles to see the meat
And we may be none the worse off
ct that.
Having learned to sort the fruits
and vegetables ourselves, using the
choicer to serve "au naturel" or as
salad, and reserving the poorer por-
esons Tor soups and stews. we may
apply the same plan to fish, flesh
and fowl.
The markets are ready to sort
our meat, but alas! the byproducts
usually do not find their bay to us,
but end in the soap facility or are
trade into fertilizer, though their
New-York tribune., 1919-05-11

then some for minced lamb on toast,
or 1t can be added to what is sep
arated from the bones after they
nave been cooking two hours or
more.
After the meat is cooked until it
begins to separate from the bones
drain off the broth through
stralner and leave both broth and
meat until cold. Then the fat NAV
De llfted from the broth and the good
meat sorted from bone and grist]e
more readily than when all is hot.
New-York tribune., 1919-05-11
TESTED RECIPES
Macaroni Croauettes

Make cream sauce from two table
spoonsful of oleo, three tablespoonsful of
-four, half a teaspoonful of salt, quar-
ter teaspoonful of paprika and three
quarters Of cupful of rich milk Stir
constantly until thick and smooth and
macaroni (broken in small pieces) and
two tablespoonsful of grated cheese Mix
thoroughly and turn into shallow dish
to cool; then chill. With moistened hands
form INTO SIX croquettes, egg and bread
crumb and by means of frying basket
cook in deep, hot fat to rich brown.
Brown Spaghetti and Bacon Hash
Cook cupfu Of spaghetti in salted
water until tender drain, rinse in cold
water and drain again; then chop finely
Add three ices OF chopped bacon that
have been lightly beoled, paprika to
taste, half q teaspoonful Of grated onion
and sufficient tomato catsup or chill
sauce to moisten. Turn into & hot fry
ing pan containing two taplesnconsful of
not bacon dripping and turn rapidly until
heated through; thcn pat ...G ~ oval
mound and let brown on the urder side.
Serve inverted on Il hot platter
Creole Ribbon Macaroni
Fry IN two tablespoonsful of hot oeo
two slices of minced onion and a small
minced green pepper Greed from mem
brane and seeds). Cook only until we'll
softened-do not brown. Blend in one
tablespoonful of -four and stir in SLOWLY
half cupful Of seasoned stock and a
quarter of a cupful Of tomato puree.
When thick and smooth add half a tea
spoonful of kitchen bouquet, three-ouar-
ters Of a cupfui Of cooked ribbon maca-
roni and one tablespoonful of minced
pimentos. Serve very hot, lightly sprin-
kled with grated cheese (Swiss pre-
particularly good).
New-York tribune., 1919-05-11
Spaghetti Tirnbales

look IN salted water until tender lone
pieces OF spaghetti. Put it into the boil.
ing water slowly and it can then he
turned so that it will not break. Rinss
IN cold water, drain and lay on a towel
TO dry. Grease we'll an individual moulJ
ana wind the spaghetti around the mould
hololng 1t IN place as you proceed with
layer of forcemeat. The forcemeat can
oe mace from chopped, cooked spaghetti.
hiAeo with bit of leftover cooked fish
or meat, high seasoning and a var,, .r,,
thick gravy, cream or tomato sauce. AdJ
the yolk OF beaten egg to the forcemeat
and continue until the moulds are naarl,
full. Cover with creased papers. stand
IN pan of hot water and poach in -
slow oven until set A cheese and brn.S
custard is also good to use as the til;no
instead of the forcemeat. s
Macaroni Ragout
Break one cupful of macaroni info ;nct
lengths and cook as in the ,rse nrev;nra i,,n
recipes Add four tablespoonsfnl os
minced cooked ham and two chonned
hard cooked eggs Prepare one cunfuI
and half of seasoned cream sauce and
add half teaspoonful of meat extract
or two bouillon cubesand one tablesnoon.
full of chopped parsley Blend the sauce
with the other ingredients, turn into
casserole and cover the top with crushed
dried bread crubs. Brown in hot oven.
Macaroni and French Tomato Salad
Chill cupful of cooked macaroni that
has been cut in inch pieces and marinate
with French dressing When ready to
serve, mix with an equal quantity of
cubes of fresh tomatoes, one tablespoon
full of chopped spring onions and the
same of chopped, peeled radishes and
heap into lettuce cups. Mask with a
mayonnaise or boiled dressing and
sprinkle with chopped green peppers.
New-York tribune., 1919-05-11
A Worthy Substitute for Bread and Potatoes

from the Europe
nssalads fruits cheees oils lyandm
the profit
sina serving
vegetable side dsh in
5
O the evarety Of inwhich
aatahi;
served with
mato
Such combinations well able at Luncheon
LP
New-York tribune., 1919-05-11
The Pig Calls for
Special Attention

The pig probably furnishes a
greater variety of dishes than any
other creature used for food. The
ingenuity of early housewives was
used IN sorting out the differing por-
tons and making the best and most
of each. s.,
a piece of plain salt pork with n
New-York tribune., 1919-05-11
Macaroni, Spaghetti, Vermicelli-Hov

products break them into the desired
lengths and slip them into boiling, salted
water. Boil from fifteen to eighteen
minutes, until they are soft throughout,
then drain, rinse at once in cold water
whatever the after cooking is to be.
In preparing the macaroni rarebit
make your favorite recipe for Welsh
rarebit, season highly with paprika, add
couple of tabespoonsful of tomato
catsup and stir in (for half pound of
cheese) a small half cupful Of cooked
macaronl or spaghetti broken in small
pieces.
Supplies for the week will include at
the butchers four sheep kidneys, at 7
cents each; one-quarter Of q pound of
bacon, at 40 cents a pound; one-quarter
of pound Of cooked ham, at 81 a
pound; one pound and half of stewng
mutton, at 25 cents pound, and two
pounds of short steak, at 48 cents a
pound.
The fish purchases include one small
box of sardines, at 20 cents; two-pound
buck shad for rs cents; two-pound
piece of cod, at % cents a pound, and
a l3-cent package of dried salt fish.
One pound and half of butter, at "a
cents pound; half pound of oleo. at
80 cents pound; seven quarts of grade
B bulk milk, at 13 cents quart; two
quarter-pint bottles Of cream at Id
cents each Carried home), and twenty
SIX eggs at 55 cents q dozen, will be re-
quired to follow the menus as planned.
Marketing prices for four persons
should run about as follows:
Butchers bill ............. SLOT
rlsn Dill ................. 1.64
Butter and oleo. 1.30
MIX ana cream. am.-.......... 1.19
LSsS ....'... ............... 1.2O
Trult ................. Ito
vegetaDles .............. 1.8O
Nrocerles .................. 800
$14.OO
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1919-04-01
THEATRES
PANTAGEs
There are two big acts tina, nigh,

There are two big acts that nigh;
he headilncrs ut the Pan1gcs this
week. Mile. blanca. beautiful dane.
cr. and tho Three Nacsscs sisters.
who DO nome nifty leo skating.
Mile. Blanca offers several varia-
tons. Toe dancing. Russian folk
dancing and difficult Egyptian
dance being the best OF her act. She
is assisted by man who Is an ex-
pert on the plrouets and a young
girl who is real pretty and graceful.
Ice skating II one OF the r"ast pop
ular sports in Seattle and the Three
Naskscs. fancy skaters Of top-notch
style. found instant favor with Mon
day nights audience Here's a
chance for Seattle hockey TO pick up
some new fancy skating.
Valentine Nox In clever. vox Of
fcrs yontriioquist act. His mani
lsins sing. yodle and whistle.
Comedy this week is furnished by
Mel Klee. n blackface comedian. and
Julia clifford. formerly Mrs. Bob
Fitzsimmons. Miss Clifford has some
good comedy songs and wears some
stunning gowns.
Raymond Whitaker and company
have a comedy sketch and the Tus.
cano Brothers give an exhibition OF
juggling and battie-ax throwing.
A new cpihode OF THE Lightning
Raider" with Pearl White, is shown.
The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1919-04-01
"My Garden"
How We Fed Family and Cut Our Cost of
Living With Spade and Hoe

used TO do when was kidr" he
asked
Again | consulted experts on the
subjects
'liccause Il has been proven that
plants grow better In rows and are
easier 10 cultivate. Reds tend to
dry them In hot weather as the
moisture more quickly evaporates.
The best plan H. TO divide your
garden in halves. with "A path down
tho middle. Then run the rows away
from the path. You can get around
In II better"
So We laid out our garden that
way. first on paper We allowed for
second. and even third crops. plan
ning our rows 30 that we could plant
something else in them when the
firw crop was ripe. Sometimes we
sowed seeds along the row or be,
tween rows OF maturing vegetables.
In that way We mako tho best use
Of the garden plot
But We didn't sow all the seed of
any ono vegetable at The same time.
We provided for a succession OF
crops. thus having fresh vegetables
for long periods. In mapping the
garden. We permitted lido rows for
these successive sowinEs. Thus We
sowed half row OF radishes one
week. following II the next week with
another sowing OF radishcs. and no
on during tho spring. Same way
with onions. lettuce. peas, etc, all
quiek.maturing vegetables.
Long rows. We found. are better
than short ones. even II several dif.
tcrent vegetables arc In the same
row But always We selected yege.
tables OF about the same maturing
qualities. so that tho row would be-
harvested OF all nj about the same
time.
Never did We plant corn and let.
tuce In the same row. nor any other
two vegetables requiring different
spacing between plants or rows
learned that. even as wo feed on
food. 80. too. do the plants feed on
food I fed my plants we'll II
doesn't paw TO starvc your garden.
TO Itc Continued