davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1920-12-05

pound Of sliced bacon for as cents; ;
three-quarters Of a pound of salt
pork at 38 cents a pound, thin
slice of cooked ham, about II cents,
and four weeks old pig (about
seven pounds) for SO.
At the fish market, two pounds of
smclts at 35 cents pound, one pint
of stewing oysters for 80 cents and
one pound Of Goldfish for % cents.
Dairy supplies will include two
pounds Of table butter at 72 cents
a pound, one pound of oleo for 90
New-York tribune., 1920-12-05

confused With the cooking varieties.
The flesh of these apples is white,
with an occasional red stain.
The Greening and all Pippin are
large apples, ranging in color from
greenish yellow to clear mellow
yellow The skin is very smooth
and the flesh is crisp and juicy.
Both apples are good for general
cooking and are in prime condition
at the present time.
The Baldwin and Hubbardston arc
attractive red apples, but their color
is not the brilliant red of the best
eating varieties and they are some
what larger in size. The Baldwin is
heclked with tiny spots, while the
red of the Hubbardston may be
more or less mingled with yellow.
These apples are especially GOOD for
pies and for all general cooling.
Get the habit-aprle habit They
New-York tribune., 1920-12-05

pork steaks "a pound and a half, at
40 cents a pound; four pork chops,
weighing two pounds, at 40 cents a
pound (use the chop trimmings in
making the scrapple), half a pound
Of sausage meat at AS cents a pound,
four pigs feet at Is cents each, one
pound of chopped beef for As cents,
one and quarter pounds Of raw
ham at 45 cents a pound, materials
for headcheese (small pigs head and
tongue) about 81, materials for
bologna sausage, about 90 cents; one
New-York tribune., 1920-12-05

are comparatively cheap, they have
a long season, they do not spoil
quickly and have wide variety of
uses. They are real food, contain
ing not only sugar for energy Ca
mcdium-slzed average apple fur
nishes = heat units), but have
also the ACIDS and salts and the cell
lular tissue that make them whole
some, laxative, and help to keep
the blood alkaline instead of acid.
Apples are an rheumatic food.
50 to speak. They should always b.:
on hand TO give TO the children when
they want something between meals,
as they will satisfy and still not
spoil the appetite, as do sweets or
heavier food. And they can be used
from breakfast to dessert without
monotony if the housekeeper is skill
ful with her cooking and her season.
ing. An apple pie that is spicy and
made of juicy. tart, tasty apples, Sliced
is different affair from an apple
pie made of charactercss apples.
Heed the warning. Buy apples to
cook as carefully as you do when
they are to be eaten raw and you
will have no trouble in making apple
lovers Of your family. Bread, but
ter and apple sauce are much better
for Jack and Jill than jam or
cake or candy. If it is spicy and
good they will cry for it. /. is a
crime to arouse q distastc tor a
wholesome. cheap food by handling it
stupidity and carelessly.
New-York tribune., 1920-12-05
Pork Steaks, With Oysters

WAVE the butcher cut two steaks
from the leg, not too thick. Pre-
pare an oyster forcemeat dressing
and spread the steaks with this.
Then roll up, tie in place, having a
layer Of fat on top. Score this in
crisscross fashion and roast in
hot oven. Sprinkle with salt and pa
prika after it has cooked for ten
minute4 nd haste fronncnt v With
New-York tribune., 1920-12-05

=
make plain food attractive by a
touch of color or a garnish,' is the
advice of Miss Emma Baker, Of
Teachers College. She spoke Of two
phases Of cafeteria service, the fur
nishing of sufficient nutrition per
portion and its "salableness.
DO not make menus by the week.
Make them out for at least nine
days ahead. Then the same menus
viii never fall on the same DAYS in
successive weeks" An illuminating
story of a cornstarch pudding was
told. 1t was served with plain
cream, with whipped cream and
with whipped cream and a half (not
a whole) Maraschino cherry. These
three kinds of pudding were ranged
on cafeteria counter in three rows.
the last row, the one furthest from
the patrons, being the pudding with
the whipped cream and cherry. This
took single dish from the other
two. This little psychological ex-
pertinent has in it good hint for
any housekeeper or any mother who
is trying TO feed her children nour-
lshing, plain food 1t Will do them
no good unless they eat it. And
looks help.
The function Of beauty in food
was described also by Miss Marquee
rite Deaver, of the Mount Sinai Hos
pital of Cleveland. She said that
when she had to choose between a
good looking" food and one of
great nutritive value but unattrac-
tive she chose the former. Her rea-
son WAS convincing:
Nine chances out Of ten the sick
person will eat all of the attractive
food and benefit, while if the unat-
tractive food was offered it would
New-York tribune., 1920-12-05
not be eaten or only partly eaten
and therefore wasted"
Good Food Empties Hospitals


1t was agreed il conferences OF
clinic dietitians, held also at the
Hotel McAlpin, that the repeats IN
clinics of sick people discharged
from hospitals had been cat down
by a system Of directing the diet n
the private homes. In other days
many aopie who were discharged as
cured returned for treatment AGAIN
after a short period at home. nFes'
LEGATIONS revealed home feeding of
convalescents as Ill advised as that
discovered in a coIored family by
Miss L. ProudAt, of the University
of Tennessee. 4 certain colored
baby was mot prospering Food rules
were sent, and still the baby was all
ing. Investigation revealed the fact
that little Mandy was teething ana
her diet was corn pone. pork fat and
coffee,
In the roof garden Of the McAlp'n
there was show which included eA-
hibits varying from laundry na-
chimes to orthop@dic shoes and IT.
cluding a great many other things
which had nothing to do VITA
kitchens. In explanation Of this MISS
Mahoney, the chairman Of the coz
vention, said:
The dietitian is more than SUB.
limated cook. She is sublma'eu
housewife, and as q rule must thi'"
Of everything from the water tAl'N
on the roof to the condition Of tho
drains in the street Her job is one
of the biggest and most importah'
in the world"
Every household manager Is III
her own way a dietitian and is en-
titled to share in the glory ana Te-
sponsibilities Of this big job.
New-York tribune., 1920-12-05
When Pig Goes to Market lie Comes Home Like This


WHAT do we mean when we say
that pork is "indieestible"?
We mean merely that it takes longer
to digest it, and if your stomach
belongs to union and strikes at
longer hours, then there may be
trouble. But slow digestion is not
necessarily Indigestion; ali meats
spend about three hours in the stom-
ach, and the pork products usually
reed half or three-quarters Of an
hour logger. Some cannot dig
much f2t easily, and the greasy"
nature Of certain pork products as
o"vod ovn1ains NAVY cooqn1a 'n+-
New-York tribune., 1920-12-05

grocer to know. He dOeSn {
bake apples or make pies or sauce.
He may have no idea what the diff
ferent varieties of apples look like
and not the slightest notion as to
what use they are best adapted. But
it is the business Of the housewife to
know the different kinds of apples
on the market and to buy the kind
which is most suitable for the par
tlcular use she expects to make of it.
All pretty red apples are not neces-
sarlly good eating apples For ex-
ample, the Hubbardston and Baldwin
are nice looking, big, red apples that
are very nice for cooking purposes.
but they lack the high flavor ncccs-
sary for eating apples On the other
hand, some yellow apples are very
good for eating, but are tough an
lcathery when cooked. Many house
wives make the mistake of buyin
bruised and specked apples for cool
ing just because they are chcapc
This may I've economy if the apple
are Of varlety suitable for cooking
but the mere fact that they are in
fcrior and cheap does not signify
that they viii make good apple sauc,
or pies.
II the housckcoper will familiar
ize herself with The different varic-
tics on thc markct and dennnd nnnn
New-York tribune., 1920-12-05
Roast Young Pig

THIS is genuine Southern dish,
and when the young pig has been
properly fed, killed and cooked it is
perhaps the best eating dish in the
world When it comes from the
butcher wash out the inside with
cold water to which a teaspoonful
of baking soda has been added, then
rinse with cold water and dry thor
oughly. Prepare a savory sage
dressing, adding little grated
onion and also grated tart apple;
then stuff and sew up the vent
securely. Bend the forclegs back
ward, the hind legs forward, under
and ciose to the body. and skewer in
shape. Open the mouth, place a
small piece of wood in it to hold it
slightly open, dry thoroughly and
dredge with seasoned -four Place in
a dripping pan and cover the ears
with creased papers Add a little
salted water to the pan and baste at
first with little vegetable oil and
then with the dripping that forms
New-York tribune., 1920-12-05

IN tne pan. W hen II DeglrS TO stesrs
and smoke brush over occasionsrr
with a brush dipped in vegetahs
oil. A month-old pig will reouir.
from one hour and three-ouart.,,
to two hours to cook through. Wb.,
cooked lift out on bed of parsley
alternating with white celery tons
place q small rosy apple in ths
mouth and around the neck a strjnv
Of cranberries.
Homemade Bologna Sausapea
GRIND through the meat grlnd.,
half a pound each Of lean beef
veal, pork, fat salt pork (nOt
smoked) and quarter Of a pound
Of beef suet. Add two and a half
teaspoonsful of powdered sage. one.
quarter of an ounce of mixed DOW.
dered sweet herbs (mari Dram, pars.
ley, summer savory and thymsN
half teaspoonful each Of cayenne
and black pepper. one-Quarter Of s
teaspoonful Of ground cloves, half a
grated nutmeg, half grated onion
and salt to taste Mix thoroughly.
stuff into beef skins (these can be
ordered from the butcher), tie I'd
securely and pric'I each in several
places for the steam to escape. Put
into hot. not boiling, water, and heat
slowly to the boiling point. Cook
gently for one hour, drain and dry
in the sun. When cold rub the out.
side of the skin with vegetable oil
and hang in cold, dry place. II
you mean TO keep it more than a
week rub powdered ginger upon the
outside. This may be washed away
before slicing for the table Serv.
with aspic or tomato Jelly.
Picked Pig Feet
WASH and clean the feet .hor.
oughly, cover with cold water,
slightly salted, and boil with few
celery tops and d sliced onion until
the meat is very tender Take out,
drain and pack bet in sterilized ars,
covering them while you make ready
the pickle. For four feet allow one
quart Of vinegar, one-quarter Of a
cup Of sugar, eighteen whole Black
peppers, SIX blades Of mace and six
whole cloves. Boil tins for FIVE min.
utes and pour boiling hot over the
meat It VIII be ready for use in
two days, and provided the spiced
vinegar covers the meat, it will keep
in cool, dry place SIX weeks.
New-York tribune., 1920-12-05
The Versatile Pig Will Furnish Fifty.
seven Varieties of Food With
out Any Outside Help

hominy cakes or Il combination Of
corn meal and hominy made into
crisp gems. OF course. when any
Of these cereal hot breads are served
no other cereal will be required.
New-York tribune., 1920-12-05
Mock Chicken Salad

4 MOP coarsely or cut in dice the
- Leftover pork tenderloin, and for
each cupful Of the meat add a cup
full of diced crisp celery, one chopped
hard boiled egg and six stuffed
olives cut in shreds. Season lightly
with salt and paprika and moisten
with a mayonnaise dressing. Heap
IN mound on a salad platter. sur
New-York tribune., 1920-12-05

and luncheon the following week.
Marketing prices for four per
sons, not including milk to be
used as a beverage, should run at
the following approximate prices .
New-York tribune., 1920-12-05

registered against this valuable
winter food. The following recipes
offer pork in delicate forms:
New-York tribune., 1920-12-05

rate still remains shocking-half a
million children under the age Of
tx die during each year. And they
New-York tribune., 1920-12-05
Appropriate Sauces and Breads

For the broied ham vita eide
gravy make the gravy while the ham
is broiling Melt one and a half
-ablespoonsful of ham fat and in it
brown delicately teaspoonful Of
mixed chopped celery, onion and
Green pepper. Then remove the
vegetables and stir in one table
spoonful Of brown flour. Gradual
" bend in one cupful of sweet cider,
salt and paprlka to taste and a tea
spoonful # brown sugar. Stir until
The sauce boils, dust in bit Of
ground cinnamon and grated nut
neg and serve. poured over the crisp
ham. 4 few drops Of kitchen bou-
aet may be added if desired.
lruit and vegetable sausages al
ways go weii with bit of pork Of
knd, and apples cooked with
wces. cider and spiced cranberries,
e.. com5.aation Jelly made from ap-
es ard cs5nherries, chutney (es-
Hec.al.y recommended with cold
,-st pork) and Various tomato con-
rves are suggested as appetizing
compartments.
Hot breads 10 cat with a piece Of
,~'sp ham. bacon. creamed salt pork
or sausaees should take the form of
ferent varieties OF corn bread,
Hc''whcat cakes or mullins. panned
New-York tribune., 1920-12-05

illinois during the war than a sol
der in the front lines. Tor the
whole country.0 she said. "the doath
New-York tribune., 1920-12-05
a Big Meat Bill

In the budget for the week the
meat item is very heavy, but when
it is taken into consideration that the
materials purchased rill make head
cheese and bologna for two or three
subsequent evenings and that the
roast pig for Sundays dinner may
be used. it is not so extravagant as
it sounds.
Purchase at the butchers two pork
toadet-oins. weighing about a pound
and half, at SO cents a pound; two
New-York tribune., 1920-12-05
;hoes From Dietetic Congress for Home Dietitians

ENOR housekeepers whose spirits
nN sink under the routine upon
which successful household
management is built the recent con
yent.on of the American Dietetic
Association in the Hotel McAlpin
New York City, would have been
a good tonic. Four hundred men
and women, managers ef tea
rooms, cafeterias, hospital kitchens
and dietetic centers in clinics, met to
discuss food. Highly specialized peo-
pie, they came from the four points
to devote three days to balanced ra-
lions and to The psychology Of feed
ing sick people and the psychology
If teaching we'll people.
Two subjects received more than
ordinary emphasis-the feeding of
children and the feeding Of the sick.
The child with "no pep" with
shadows under The eyes, stringy fore
arms and shoulder blades outstand-
ing Ike sharp edged fins; the child
thai stands habitually with relaxed
knees and protruding abdomen is the
child that is undcrnourished. II NAV
not be underfed in quantity, hut it is
not nourished by the food.
Poor Little Rich Girls
Il would seem that much Of the
synpathy in these matters turned
upon the poor children can safely be
switched 10 the children Of the rich
According to Mrs. Ira Couch Wood
u the McCormick Foundation, in
Chicago, the children of the rich "aro
often The most pitiablc and most
abject." D" She told how for the sake
oY ccnparison two groups of Chi.
cago children mere taken, one from
the stockyards district and the
other from The homes. II prosperous
people living In the University Of
Chicago gcction. The poor children.
monty Of foreign parenta4e, we're
New-York tribune., 1920-12-05

much clamor about the waste Of ma
terials and money, but there is only
sporadic agitation over the waste
New-York tribune., 1920-12-05

Of children's lives. Yet, according
to Mrs, Wood, it was twelve times
more dangerous to be a baby in
New-York tribune., 1920-12-05

wheat or rye bread, with large
slice of Bermuda onion and a leaf
of crisp lettuce, dipped in Tartarc
sauce.
New-York tribune., 1920-12-05

The gravy that forms in the pan.
Add small cupful Of the oyster
liquor when the meat is put in to
roast. Rightly cooked. this forms
no mean substitute for turkey Serve
with brown gravy.
New-York tribune., 1920-12-05

only II per cent below normal, while
those who had presumably all the
advantages were 81 per cent below
standard. Now classes in nutrition
are being started in connection with
the schools, SO that the rich may also
benefit from the new missionary
work in food values.
Scales tell the story Of q child's
health, says Mrs. Wood. "ln the
nutrition classes the underweight
children are ranged according to
their gain in weight, like partici-
pants in an old-fashioned spelling
match. The child that has gained
the most stands at the head, and
the one who has gained the least is
at the foot. There are trophies, TOO,
for the greatest gain. All this has
to do with the psychology of com
petition, but it may mean healthy
youth and middle age"
Mush vs.. Shoulder Braces
The psychology OF competition is
carried still further. It has been
found tnat parents react to it. Jim
mic refuses to take his milk and his
mother, who is accustomed to in
dulging even his harmful caprices,
attends the class, and standing with
her son in line finds herself at the
foot while Bessie or Ferdinand stand
at the head, looking bright, with
their checks growing pink and their
shoulders straight She and Jimmie
reform. Mrs Wood said that the
stopped shoulders and crooked
backs Of children are corrected in
most lnstanccs by food. When the
child is nourishcd, fatigue disap-
pears aad quite normally it begins
10 stand correctly. SO mush in the
morning and not shoulder braces is
often the cure.
Since tho war there has been
New-York tribune., 1920-12-05
Sausage and Onion Sandwiches

TNHESE may be made from cooked
leftover sausage. or bologna sau-
sage may be utilized Chop sulii-
cient of the meat to make a small
cupful and ado enough chill sauce
to form 4 paste. Use as the filing
between buttered slicos OF mhn.e
New-York tribune., 1920-12-05
Special Suggestions

For the crisp salt pork in cream
gravy Ca standard New England
dish) cut half pound of lean salt
pork into dice and fry crisp and
brown. Drain and place on brown
paper. Make one and half cupsful
Of cream sauce, using part OF the
pork fat in the pan and season with
tiny punch Of salt, one tablespoon
ful of chopped parsley and the same
Of minced canned pimentos. Reheat
to the boiling point, stir in quickly
the hot pork dice and serve imme-
diately The pork should retain its
crispness.
To prepare the baked apples with
sausage filling, core and peel some
large apples. Have ready quarter Of
pound Of sausage meat and fill into
the cavities from which the cores
have been taken. Place in a baking
pan, pour in one cupful Of water
mixed with two poonsful Of
sugar and few drops Of lemon
Juice, cover the pan and bake until
the apples are tender Baste two or
three times while cooking and un-
cover for the last ten minutes to
brown.
A bit of minced ham added to a
fish souaid may be all innovation
but with rather tastelcss fish like
cod or haddoek it greatly improves
The flavor. Add for two cupsful of
the finely faxed fish two tablespoons
ful OF inely chopped cooked ham and
proceed as in the making Of an ordi-
nary fish soufle. a little less salt
Will be required as seasoning, owing
to tha 1altiNecc Of the ham
New-York tribune., 1920-12-05
Pigs Is Pigs,' but They Are Also
Chops, Sausages, Headcheese,
Ham, Bacon and Roasts

round with a border Of lettuce leaves
and mask the salad with additional
Garnish with grated egg
yolk, capers and bits of picked beet
New-York tribune., 1920-12-05
Why Beautiful Foods?

die largely because Of ignorance anc
New-York tribune., 1920-12-05
Homemade Headcheese

Homemade Headcheese
THIS is made from the head of g
small pig and the tongue. Have
the butcher clean and prepare them
and simmer in boiling salted water
to which an onion, stuck with whole
cloves, and q tiny bunch of sweet
herbs have been added. When very
tender let cool in the liquor in which
it has cooked. then strip the meat
from the bones. Season to taste
with salt, paprika, powdered sage, q
little powdered cloves and allspice
and about half a cupful Of strong
vinegar. Mix all together thorough
y, remembering that the spice tends
to keep it, and pack hard in molds
or bowls, interspersing the layers of
meat with bits Of the tongue cut in,
'blongs, squares and triangles, not
less than an inch in length. Press
down and keep the meat in ebape by
placing a wet plate on top of each
mold with a weight on it. In two
days the cheese will be ready to
serve. This is delicious eaten cold with
chill sauce, chutney or a mustard
DRESSING; or it may be sliced, dipped
in egg and bread crumbs and fried.
New-York tribune., 1920-12-05
By Virginia Carter Lee
Nv nth the coming of the cold
w winter days appetlzing

''tSSA Si'TH @PpCNiAtiiS 3
pork dishes may play .
larger part in the food program,
and although no home caterer should
serve this kind Of meat as frequent
y as it Is offered in the present
weeks menu, stir, If plenty Of fruit
and vegetables are served in con-
nection with it and the weather is
crisp and cold, the versatile pig may
appear in many roles.
This weeks menus are merely H.
Illustrative of these possibilities and
are not intended to be followed lit
orally during whole week. They
afford suggestions for the use of
pork products throughout the entire
winter.
Novel ways of serving pork have
tcNn given preference, with special
recipes for home manufacture of
headcheese and bologna sausage
especially for those who do not dwell
n the land Of the delicatessen.
New-York tribune., 1920-12-05

RE these apples good for
baking?" Don't expect the
grocer to Know. He doesn't
The toiler. [volume] (Cleveland, Ohio) 1919-1922, 1920-10-01

markable development the organization has had
in the past two years. The greatest step forward,
he said has been taken in Detroit where the shop
unit or group system is working successfully.
There is one committeeman for every 10 workers
employed. These committees comprise what is
known as the board of administration which is the
governing body of the local. The Auto Workers
union was the first labor organization in this
country to adopt this PLAN Other cities are adopt
ing it with some notifications.
In the reports of the general president, the or
ganizers and in the convention debates, the fact
was emphasized many times that the United Auto
mobile, Aircraft & Vehicle Workers of America
owes much of it's strength and rapid growth to
educational methods which in some respects have
been original and striking. Action was taken to
extend work along this line by further develop
ment Of the unions literature. The provision to
increase the percapta tax so as to make it possible
for every member to be placed upon the mailing
list of the Auto Worker the official journalof the
organization, carried unanimously
Resolution On Russia
One of the gratifying actions of the delegates
was the stand taken in favor of Soviet Russia
when the following resolution was passed:
Whereas the people of the United States enter
ed the late walS for the principle of democracy
and self-determination for the people Of all ma
tions, and
Whereas, economic pressure and blockade
is instgated by the Allied powers, of which our
government is part, against Soviet Russia, and
Whereas, such action is unjust, and is eau
sing much hardship to the Russian people, es-
pecially the women and children; therefore be it
Resolved, that we, the United Automobile,
Aircraft and Vehicle Workers of America in con-
vention assembled, wish to voice our protest
against our government taking part in such block
ade or supporting such other nation or nations,
which at the present time are waging an unjust
war against Soviet Russia.