davidaulloa/AmericanStories huggingface dataset:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
Mullins That Are
Dark But Light

THE quick breads, such as baking
4 powder biscuits, mullins, gems
and the like, become even more pop
ular in hot weather. Mullins seem
to be the favorite, but, on the other
hand, they are most often poorly
made. And what sadder food sight
is there than a palefaced, doughty
muffin when it has such wonderful
possibilities?
1t is really very simple matter
to make an enticing muffin, but there
are several points which must be
carefully observed. A choice muffin
calls for egg, fat and a slight
amount of sugar, which adds to the
flavor and assists in the browning
Of the crust. A light muffin is only
possible when the batter is quite
thin, especially with heavy grains.
If cooked cereal or rice is used the
resulting product is much moister
and takes longer baking and hotter
oven to give that brown crispiness
necessary in muffin.
The mixing of the mullins is
similar to that Of sponge cake, and
as much care should be taken. The
eggs, yolk and white should be
beaten separately and carefully and
lightly mixed, so as not to break the
air cells. An iron muffin pan should
be used if possible, as this insures
a nicer crust and better interior"
The oven should be moderate in
temperature and the pans are not
to be moved during the baking.
The mullins which were made in
the Institute kitchen from Hecker's
graham -four were most delicious.
The sweet flavor of the flour was
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11

the pot can go from stove to table
with good effect if kept bright and
shining.
The Double Boiler
Even the practical doubler boiler,
without the social aspirations Of the
teakettle and coffeepot, carries
out the same light, graceful design,
with its sixteen paneled sides and
twelve paneled top, bearing the
same black wooden knob. The two
handles in this case are of alumni
mum, not wood, and are Z inches
long and hollow (being formed of
two pieces of aluminium pressed to-
gether at the edges). This construc-
ton gives small cross section and
large surface for radiation, ensuring
that the handle will stay cool-a
point too often overlooked in metal
pans and skillets Of all sorts in
tended for surface stovework. The
handles are fastened on by three
ample rivets and have %-inch hole
in the end for hanging up the two
parts.
Complete, the utensil is 9A inches
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11

kitchen. Quite true, the technique
of pie making is of utmost impor-
lance, but so is the flour that goes
into it.
The formula used in the Institute
was three level tablespoonful of
fat to one cupful of flour and one
half teaspoonful each of baking
powder and salt. Ice cold water
was sprinkled in until it was pos
sible to handle the dough. 1t was
placed in the icebox for about one
hour and then rolled out "most
tenderly." Too harsh use Of the
rolling pin on the batter will not
bring forth faky pastry. A "filled"
pie should be placed in an oven at
temperature of 375 degrees
Fahrenheit for about ten minutes.
The heat should then be lowered to
about 1926 degrees Fahrenheit for
the remainder of the time.
POpOvers
Popovers were also made with
this flour, and we recommend that
they be served with afternoon tea
on these days when sugar is so high,
instead of cookies or cakes. Es-
sential points to success are iron
gem pans, if possible (these insure
a more crisp popover with less
dough in the interior), very hot
oven and very thin batter. Here
is an excellent recipe for popovers
Beat one egg very lightly, add
one and one-eighth cupsful of milk,
a pinch of salt and sugar and one
teaspoonful of melted fat. Add one
and one-fourth cupsful Of flour
gradually and beat entire mixture
with a Dover egg beaten for two
minutes. Have the pans very hot
and we'll creased. If the popovers
are left in the oven about thirty
five minutes there is not much dan
ger of their falling, no matter how
long they stand.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
Four More Aluminum Utensils of Special Beauty

it is Of black wood which does not
get hot (you would be surprised to
know how many stove utensils are
carelessly constructed with a view
to this important point, and has
we'll constructed special spring fas-
teners so that it turns easily but re-
mains in any desired position, not
falling down against the side of the
kettle. When the handle stands
erect, as in the picture, the kettle is
eleven inches over all.
The eight-sided nozzle is cast, be-
ing strong, large and graceful, and
so welded to the kettle proper as to
appear like one casting from the
outside. 1t pours we'll and the kettle
may be emptied of 5.5 quarts
Capacity when filled to within one
inch of the top) in twenty seconds.
The lid is twelve sided, has Sc
cure wooden knob on top which vies
with the handle in staying cool, and
provides a generous opening, SIX
inches in diameter, which further
expedites cleaning the interior. BY
the way, the inside of a teakettle
is often forgotten and may need
cleaning very badly, the need vary
ing with the water supply and the
amount and nature Of the deposit
left by it, We are apt to feel about
the inside Of. teakettle as the
small boy did about his back-he
hadn't used it and so it didn't need
washing-but both theories are
wrong. There is also notch on the
lid and an indicating arrow so de-
signed that the lid is kept on when
pouring if the arrow points away
from the spout.
Aluminium is notable for its high
heat conductivity and so does rapid
work, especially with utensils Of
good average thickness. If the metal
is too thin this advantage is lost or
modified. On the giant burner Of
the Institute stove (Which is very
efficiently 5.5 quarts Of tap water lat
20 degrees F.l-the working capac-.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
top section at the proper level.
This might need special attention.
The Convex Kettle

The Convex Kettle
Here we have a smooth, bullying
six-quart kettle, 95s inches wide by
5A inches high and weighing only
one pound and eight ounces. Filled
to within one inch of the top it holds
SIS quarts.
Again the lid and the handle pre-
sent special features. The lid is
almost flat and has a beaded rim
for strength. 1t fits down into a
half-inch f1ange and the tapered seat
makes close seal with no danger
of the lid slipping off, although the
tit is not close against the sides. The
1-inch black wooden knob is again
found on the lid.
The bail is merely of heavy timed
steel wire with no special grip, but
it is attached to the kettle with
heavy punched steel hangers, each
secured with three rivets. These
permit the handle to be locked up
right or at position one inch above
the rim of the kettle, as shown in
the photograph, by which clever de-
vice the handle is kept unusually
cool for a metal bail and is easy to
grasp.
The literally rounded corners
make it easy to clean on the inside.
Five quarts Of tap water Ca good
practical filling Of the kettle for boil
ing, though it will hold six quarts
filled to the brim) was boiled over
medium burner, on full, in twenty
two minutes. This is a sturdy uten-
Sill OF all around utility.
Every housekeeper wants a few
pieces of aluminium in her kitchen
at least, and the Miro models here
reported represent fine construction.
practicability and beauty of design.
Miro Aluminium (Teakettle. cof-
feepot, Double Boiler and Convex
Kettle).
+ Made by the Aluminium Goods
Manufacturing Company. Manito-
woe, Wis.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
Sandwiches

Among the best sandwiches that
call for neither meat nor preserves
are those made with honey as a
binder, or creamed buffers. These
include lemon butter, with or with
out watercress, banana and honey or
sardine butter.
The banana and honey butter is
made by MASKING one banana to a
fine pulp and mixing with three ia
blespoonsful of cream, two table
spoonsful of honey and few drops
of lemon juice, which keeps the fruit
from discoloring.
A delightful filling is made using
equal parts Of ground dates and pre-
served Canton ginger. The syrup on
the ginger gives the proper moisture.
This can be kept in a jar Indefinite
ly. Figs and dates and chopped al
monds are a delicious spread, also.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
Two Very Special Honeys---Solid and LIQUID
on would expect a solid

x you would expect solid
honey to have less water in
it than a liquid, strained
honey, wouldn't you? It hasn't, but
then you would never suspect a
solid, hard thing like a turnip of be-
ing 95 per cent water, but it is!
Water Of capitalization" the
chemist calls it, when it is enmeshed
or taken up in this way and be-
comes "solid."
The all-pervasive sickness Of
liquid or comb honey is one Of the
objections to it. But in the solid
honey this difficulty in use and espe-
cially in transportation disappears.
1t can be merchandised and carried
in the fiber containers which are
both convenient and economical.
Solid Honey Is Natural
Again, one might think that the
solid honey was the manufactured
or artificial product, but, as matter
of fact, the shoe is on the other
foot. The liquid honeys must be
heated to keep them so, whereas a
pure honey, merely extracted from
the comb, if let alone graduates
naturally, and you get all the deli
cate flavor Of the comb, the acids
and the inverted sugars, unaffected
by heat.
With honeys as with maple sugars
there are those who prefer light,
delicately favored product and
others who relish darker, stronger
favored sweet, especially for cook
ing.
The solid Anderson honey has
it's f1avors clearly defined, but it is
delicate and almost white in color
a real white clover product. The
Stringham's, on the other hand, is
typical of darker, strongly favored
honey, although the analyses of the
two are practically the same. The
one notable exception is that the
liquid honey has 4 per cent of un-
changed sucrose (only half, how
ever, of the maximum amount al
lowed by the standards), while in
the solid honey the sugar is prac-
tically all inverted Changed into
dextrose and levulose by the natural
acids), only 0.3 per cent of unchanged
sugar being found. 1t is because of
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
Tested and Endorsed by The Tribune Institu,

ity Of the kettle-was brought to q
boil in twenty-five minutes.
Always there must be some ex-
penditure of energy, time and spe-
cial polishers to keep the exterior Of
aluminium at it's best, just as in the
case Of silver, but some of the i'm
portant pieces of the kitchen equip
ment we'll repay this trouble.
The Coffeepot
The coffeepot is constructed ex-
actly like the teakettle except as to
size and form, being almost 8 inches
high and 5A inches in diameter at
the base, with a weight Of only Ia
ounces. The theoretical capacity is
nine cups but the practical working
capacity is seven to eight, and, in
the tests made in the Institute, the
results obtained with six cupsful
were preferred. Filled to within one
inch of the top the pot holds ~
quarts and it was emptied through
the straining spout in thirty-five
seconds.
Again the handle is of especially
good design, insuring strength, cool
ness, durability and good looks. The
5-inch vertical, black wooden Sec
ton has horizontal wooden piece
one inch long at the top fastened to a
thicker piece of metal by through
screw, while at the bottom (where
it might be affected by the heat) it
is supported by an aluminium arm
and ferrule of one piece with the pot
so that it cannot melt off.
There is special aluminium thumb
lever for raising the hinged lid with
the same hand that holds the pot.
The six cups of coffee boiled in fiji
teen minutes, placed oveathe medium
burner turned down half way and
covered with a plate so as not to
discolor the pot or heat the handle
The handle was only slightly warm;
no holder was needed to pour.
The few drops remaining after the
cup is poured run down the side of
The pot-there- II no dripping, and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11

TINE proverb about the pot call
ing the kettle black could
never have been written in
ae age of aluminium. And the in
isrence that the pot and the kettle
10Th belong to the lowest order of
nrhen society fails to carry when
one beholds this proud, shiny,
'napely quartet, including the capa-
aous teakettle, the coffeepot, itself
T Ut for the table, a double boiler OF
parts (all with handsomely paneled
ades) and the substantial convex
kettle (seen sitting on the warming
'aelf OF the Institute stove) which
aas sacrificed the paneling in order
10 present a well-rounded, easy-to-
eean vessel of large capacity.
They would give any kitchen cor
aer an air of distinction and any
COOK the feeling that her domain
was an ornamental as we'll as a USE
.ul one. 1t does give dignity to
'oo 70 equip it with the most beau
A'ui and efficient tools possible. A
Osauty of line and material in the
'O'ects of daily use and handling
aas a cumulative effect on all con-
's'ned. 1t is thousand pities that
eauty should so often be reserved
WI the objects Of luxury, used
1fely by the few, while routine OBJ
,'sss that might deliver their word
s's message every hour of the day
&c ugly, rough and uncouth.
The Teakettle
BESIDES being good looking the
@enslls are as practical as the
s'iest and heaviest of pots and
Mns. The teakettle is really the
ssoer. This one will hold six
warts, being OK inches in diameter
= the bottom and 5.5 inches deep.
!, :, Weighs only 2h pounds empty.
sae body Of the kettle is of spun
], one piece construction,
h lp'Hg away with seams and making
10 Cleaning Of the interior Of the
.s'.'e easy. It is pressed to present
seen nat faces or panels.
4ne handle has two special virtues.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
Three Types Of Flours
Needed in the
Kitchen

<HE points Of. "superlative"
-four. would be fineness, white
j ness, high protein and gluten.
!, nourishment and raising
..vers with yeast breads. The
snerlative -four reported had all of
~ characteristics as shown by
y % per cent of protein; 10 per
Mt Of gluten and only o.46 per
MT Of minerals, the bran being
,.roelv removed, only about one
,,nyth remaining. 1t is a balanced
aaur Of quality, some soft wheat
Wing blended with Che hard wheat,
:, that it may be used for pastries
md cakes, as we'll as yeast breads.
The wilderness of the -four is due
"a high quality grain, fine milling,
,,;ng and removal OF bran, not to
bleaching.
Standing in between this and the
r.ham or whole wheat, is the
sbvpienic," which is typical of a
middle of the road" product.
having part of the bran removed
1895 per cent of minerals), very
high protein and gluten (1s.5 per
.snt Of protein and IL per cent of
eluten) and very finely ground. The
grinding and the removal of part
Il the bran increase the percent
ace of nutritive elements assimi-
hted.
Whole Wheat vs.. ''Hygienic"
In baking with this product, how
ever. a closer, more solid texture
Is obtained which may or may not
be liked, according to taste. In the
laboratory the eating qualities"
Of the whole graham -four were pre-
ierred.
The Hecker's graham flour is our
idea Of "superlative" product from
several points of view. Modifying
the wheat berry is gliding the lily"
in our opinion. Miss Stanley has
covered the quality of the mullins
made from it, and it contains all
Of the goodness and wholesomeness
Of the wheat and all of it's flavor.
The 1.8 per cent of minerals, over
per cent Of fat, and 13 per cent
Of protein show not much difference
in composition Except for double the
amount of minerals from the bran) 3,
as compared with the "hygienic,"
but it was more palatable, sweeter
and Of lighter texture, possibly
owing to coarser grinding.
These three fours are covered in
detail as being typical of the best
Of their respective kinds. They all
have their place in a we'll balanced
dietary.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11

made of sugar the sweetening in
gredient would have cost about 80
cents, while in using the honey the
cost is about 40 cents. The addi-
tional Improvement amply compen-
safes for the slight difference in cost
and your scanty supply of sugar can
be used to better advantage in places
where honey is not so advantageously
employed.
The dark liquid honey, String
hams, was also used in cooking ex-
periments in the Institute kitchen
and was we'll liked. A delicious rice
souff1e was made with this as the
sweetening agent, according to the
following recipe:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11

high and weighs only one pound and
eight ounces, having base diameter
Of 7 inches. The bottom section is
Az inches deep, the top vessel drop
ing to within 1% inches of the bot
tom of the container. The lower
vessel holds 27a pints and the upper
one, filled to within one inch of the
top, holds 81 pints, being inches
deep.
The domestic scientist found the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
|Superlative Flour
for Pies and Bread

IT IS a great convenience to be
able to buy sack of -four which
does its duty with bread or pastry
with equal facility. This is possible
with Hecker's Superlative flour,
which has been blended to make
this possible.
Half Flour and Half Technique
A peach pie made from canned
peaches that melted in your
mouth" was baked in the Institute
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11

utensil practical and efficient in every
way, rice, Pettijohn's and Whea-
tena being cooked in it in the course
of the food tests with perfect salts
faction. This particular size and
capacity is practical for the aver
age family.
The parts fit smoothly and tightly
together, leaving no corners or edges
that are difficult to clean, with the
possible exception of the groove in
the upper vessel which holds the
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
Honey Rice Soume

Two cupsful of cold cooked rice
were combined with one cupful of
white sauce (thin), the yolks of two
we'll beaten eggs, one cupful of
honey and a pinch of soda. After
stirring we'll this was folded into the
stiffly beaten egg whites and baked
in we'll creased glass baking dish
in an electric oven for forty-fve
minutes, with the heat turned to
medium. 1t was beautifully Drowned
and when served with cream made a
delicious dessert. 1t is very good
served cold, although, of course, it is
not quite so fluffy and light as when
hot.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
lhree Kinds OF Bread and Two Kinds Of Honey
A Palefaced, Doughy
Muffin Need
Not Be

particularly noticeable, though no
sugar was added-the natural
sweetness Of the grain giving this
favor. The second day they tasted
almost better than ever.
The following graham recipes will
be found exceptional. Too often the
unpopularity Of graham -four is due
to the cooks inadequate handling.
Graham Mullins
Sift one cupful of white flour with
six teaspoonsful of baking powder
and one teaspoonsful of salt. Com
bine with two cupsful Of graham
flour and the yolk Of one egg well
beaten and mixed with two cupsful
of milk. Add the stiffly beaten
white Of the egg very carefully and
one-third cupful of melted fat.
Bake in well CREASED muffin pan
in a moderate oven for about twen-
ty-five minutes.
COcOanut Graham Mullins
Mix one cupful of white flour with
three teaspoonsful Of baking pow
der, one teaspoonful of salt and two
tablespoonful of sugar. Add one
cupful of graham -four, one and one
half cupsful of milk, two table
spoonsful of melted fat and one-half
cupful Of shredded cocoanut. Bake
IN a we'll creased muffin pan for
twenty-five minutes.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11

boiler with the water in the lower
part OF the utensil at temperature
of 100 degrees F. It took thirty
one minutes to reduce it to a LIQUID.
when it measured twelve fluid
ounces. Never use high heat or let
it boil-that Affects the flavor.
A recipe for honey drop cookies
was formulated in the Institute
kitchen and the solid honey was used.
They were moist and tender, the
characteristic delicate acid flavor of
the honey itself being very noticeable.
These cookies last almost indefinitely
and would be ideal to take on a
camping or motor trip if placed in
tin box. Samples kept in the In
stitute laboratory were as moist as
when first made after ten days. The
only difficulty found was to prevent
their being eaten. You make them
in this way:
Honey Drop Cookies
Cream one-half cupful of butter
with one-half cupful of sugar and
one-fourth teaspoonful of salt. Add
the yolks of two we'll beaten eggs,
one teaspoonful of vanilla, about
one-fourth cupful of ground citron
and pinch of cinnamon. Beat in
alternately one cupful of honey and
about four cupsful of flour, or
enough to make very stiff batter.
Mix with the flour one teaspoonful
Of soda, two teaspoonsful of baking
powder and one-fourth cupful of
ground nut meats. Drop from the
end Of teaspoon and bake in very
hot oven for about six minutes, or
until well Drowned.
1t is good plan to bake a sample
of this sort of a cookie first, as diff
ferent honeys have different effect
on the -four, and it is always neces-
sary to have very stiff batter with
honey as it spreads so. A little
more flour can be added without any
noticeable effect on the flavor or
delicacy of the cookie.
The Price and What You Get
We do not contend that honey is
in any way an economical substitute
for sugar, but it adds much to the
flavor, delicacy and keeping qualities
Of cakes and cookies, being a decided
improvement on the sugar product.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11

more wholesome sweet than plain
sugar, but it is an error to think
that it is positive aid to digestion.
Indirectly, in negative way, it is
true that one step in the digestion
of the sugar has been taken in the
honey sac of the bee, where the
sugars are inverted by an acid.
Health and Honey
The idea that honey prevents dia-
betes or other kidney trouble is not
warranted by scientific facts, but it
is pure, wholesome sweet, putting
minimum tax on the digestion be-
cause of the form in which the
sugars are presented.
The standards say there may be
O.25 per cent of ash (mineral mat
teri in a pure honey, and these two
have only O.06 per cent in the case
OF the solid honey and OIL per cent
in the liquid, while the water con-
tent of 10 per cent is 6 per cent less
than the standards permit. Both
products are, therefore, above the
standard requirements.
Apart from flavor, the food value
depends almost entirely on the
sugars, of which there are nearly 70
per cent present. On. waff1es, on
cakes, on graham bread and butter
for the children, on hot biscuit.
honey does more than sweeten. It
produces a veritable confection, with
quality and flavor aside from it's
sweetness.
Advantages of Solidity
It is decidedly unusual to pur-
chase honey in paper package.
Solicited honey has a strange sound,
but, nevertheless, here it is, and the
Anderson honey examined has a
most delicate and subtle flavor. 1t
can be eaten as candy, cut in slices,
and offers wholesome, simple sweet
for children; or it may be spread on
hot buttered toast for afternoon tea.
One can almost see the "feld of
clover" so characteristic is the taste.
1t carries easily because Of the form
no danger Of spilling over and
sticking up" everything else on the
picnic menu.
1t is very little trouble to melt the
solid honey down into liquid form.
A one-pound package was melted in
the Institute kitchen in a double
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
The Plan of Work

tn HESE PRODUCTS HAVE BEEN SUBJECTED
TO CHEMICAL TEST AND SHOWN TO BE
OF EXCELLENT QUALITY, ACCURATELY
LABELED AND FREE FROM ADULTERATION
COOKING TESTS IN THE INSTITUTE LABoRA-
TORY HAVE BEEN MADE TO DETERMINE THEIR
EDIBILITY AND ADAPTATION TO SPECIAL USES
THE RESULTS OBTAINED ARE REPORTED in
PART ON THIS PAGE AND ANY FURTHER IN.
FORMATION DESIRED MAY BE OBTAINED NY
APPLICATION TO THE INSTITUTE.
ANNE LEWIS PIERCE
Director Tribune Institute
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1920-07-11
Cocoanut Graham Mullins

(Tested and endorsed IN The Tribune
Instituted