davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1920-10-17
Few Table Stoves Are Bakers, But
This One Serves Pies, Pc
tatoes and Souffles

ant grille, but the results obtained
on the dry baking-potatoes and
biscuits-were more satisfactory
with the concealed element, as is
the usual practice. The biscuits
baked on the radiant element were
slightly burned on the bottom and
were not so well Drowned, though
they were we'll baked and of good
texture. 1t took ten minutes to
pre-heat the oven to 450 degrees.
Ten minutes baking at full heat fol-
lowed, and then five minutes at me-
dium. A performance neither so
simple nor so satisfactory as when
the concealed element was used.
On the other hand, pastry shells,
caramel, plain and coconut Gus
tards were baked in the oven over
the radiant grille very satisfactorily.
They were placed in the cold oven,
standing in a pan Of water at 200
degrees. The current was turned to
medium for fifteen minutes, to low
for fifteen minutes, and the custards
left in the oven for ten minutes
more with the heat turned off They
were very we'll baked In this case
the vent should be closed
The potatoes baked were we'll
done, but not so dry, nor were the
skins so crisp, as should be the case
for perfection, and it would seem
that the operations with the con-
cealed element, with the vent open,
gives the best results when a per-
fcctly dry oven is desired and real
baking effect with no moisture is
desirable.
In making toast we preferred that
made on top Of the radiant grille, as
it gives quicker results and a softer
toast. Three minutes was needed
for both sides, starting with the
element cold. Dry hard, crisp toast,
which many prefer, was obtained
under the element, using the defec-
tor, but seven minutes was needed
from the time the power was
turned on.
How to Control Cost of Current
The widely varying costs of oper-
alton for the disk burner and the
New-York tribune., 1920-10-17

radiant (much less), and between
the high and low heats on both, also
reed to be borne in mind by the
cook. 1t is distinctively an in.e]h-
gent animal--this hybrid stove-and
it takes some intelligence to get the
best out of it. Any woman who
would not find its possibilities an
interesting field Of experiment
would need be stolid, indeed.
For instance, at low heat, the iron
disk operations cost only 2.5 cents
an hour; at high heat, 9 cents an
hour Some difference that The
medium heat costs just about half az
much as the high heat The re-
diant, burner, on the other hanc
costs only Ga cents at high anl.
IA cents at low an hour. (These
figures arc all based on a l0-cens
rate; at the 7-cent New York ratx
they would be slightly less)
The amount gained IN the long
run by bringing the oven hcat to the
desired point quickly at full, anG
then turning it to low or medium
to maintain the desired temperature
as shown by the Indicator, is OBJ
vious.
The great point about this stove
is the variety and number Of opera
tions possible on a small semi-porta-
bic stove; its cleanliness and con-
venience, and the thoroughness with
which it could meet the needs of
small family, say four, who had
outgrown a grille but had not at
tanned the stature Of full sized
range. No kind of food would be
excluded from the menu by using a
stove Of this kind, small as it is.
and its price is happy compromise,
also falling far short Of the cost Of
large electric range.
The Universal Double Portable
Range
Made by Landers, Frary & Clark,
New Britain and Clark, Conn
(Fmther details as to prices, local
agents, etc, can be obtained by
addressing the Tribune Destitute. l53
Nassau Street, or tclephoning Beck
man 3OOO)
New-York tribune., 1920-10-17

pleted by eighteen minutes of me-
dunn and six minutes of low heat,
maintaining 400-degree tempera-
ture. The cost Of the operation was
4.S6 cents at 10-cent rate. If
the heats had not been changed to
maintain the needed temperature,
but had been allowed to run at full
throughout the time, the cost would
be two cents more, or an increase Of
40 per cent Another illustration of
the fact that electrical cooking calls
for intelligence.
A great variety Of cooking was
done on the stove, beginning with a
Welsh rabbit made in fifteen min
utes over the radiant burner full
heat for fifteen minutes and low
for the remainder), the double boil
er being used and the reflector
placed beneath the element. The
New-York tribune., 1920-10-17

concealed element might, of course,
have been used for this operation,
and is recommended for quick sur
face work because of its greater
heat.
Biscuits were cooked in the oven,
using both the concealed and the
open element. In the former case
450 degrees temperature was OBJ
tanned in ten minutes, the biscuits
were then placed in the oven and the
heat turned to medium for ten min
utes, maintaining an even tempera-
ture. In fifteen minutes the biscuits
were baked and Drowned, but during
the last five minutes the heat was
turned off entirely. The slit in
the oven was left open throughout
the entire short baking process, bet
Ter browning being obtained in this
way
Medium-sized potatoes were baked
in the oven, using the concealed ele-
ment, with twenty minutes full heat
and fifteen minutes more with the
heat turned off Now, the instruc-
tions call for baking over the radi-
New-York tribune., 1920-10-17
More Than Standard Cream the Can and Drink Served

TUST a plain cream must con-
I tain is per cent of fat to be
legal; and to be considered
Whipping cream it must contain
at least so per cent of fat. This
product IS an cvaporated cream and
con.ains-just as is stated on the
label-25.5 per cent Of fat and 32
per cent of total solids. 1t is there
fore just between & standard cream
and a whipping cream, but is no
richer than many a good, heavy
cream Indeed, heavy cream OBJ
tained by the use of a separator
averages - per cent Of fat, and a
maximum light cream has p per
cent.
This product undoubtedly is evap-
GRATED at low heat, as stated, and
the flavor is very good, but It's failure
to sour on standing twcnty-four
hours shows that it is thoroughly
pasteurized When diluted with
equal parts Of water you get a prod
(TeSted ard endorsed By The Xsibame
INSTITUTED
New-York tribune., 1920-10-17
Who Is Hebe? What Is She.
That All the Cooks Adore Her?''

SKINNED MILK is a most ex-
cellent food and much of it
has been wasted in the past. Es-
pecially is it an admirable cooking
liquid, and, indeed, the housekeeper
in her own kitchen usually employs
skinned milk, as she uses the top
of the bottle" for other purposes.
The butter fat that is removed is a
most valuable food for children and
those undernourished. Nothing can
take its place and it is a crime in
deed to sell skinned milk for drink
ing purposes as whole milk. But
when an evaporated skinned milk is
offered at an attractive price (15
cents for a full pound) with the
animal fat Of the milk replaced by
wholesome vegetable fat such as
coconut oil and the product accu-
rately labeled, then we have an eco
nomic culinary convenience and a
wholesome food that it would be
very foolish to ignore
This is what is offered in the can
Of Hebe A skinned milk has been
evaporated to comply with the stand
ards (25.5 per cent of total solids)
and rs per cent of vegetable fat
has been introduced to take the
place Of the equal amount OF butter
fat removed. Thus you have bet
ter, richer cooking product than
when the home SKINNED product is
used.
The label of this compound states
plainly that it is "A compound of
evaporated skinned milk and veg.
etable fat" and the advertisements
and circulars call attention to the
New-York tribune., 1920-10-17

tards and the like. However, we
were most agreeably disappointed.
There was no trace of any unpleas-
ant or even distinctive flavor. and
in fact the food made with it was
even richer than when made of or
dinary milk.
We used Hebe, allowing two table
spoonsful to a cup of coffee, and none
Of the tasters could detect any flavor
different from that of cream.
Potatoes were creamed IN the same
manner as with fresh milk, except
that the Hebe was diluted with half
water. They were very delicious );
some of the jury even went so far as
to say that they tasted as though
cream had been used
Hebe comes into play in almost
any cooking operation. Canned vege-
tables, soups, meats, fish and desserts
Of nearly all kinds can be improved
by its use. We made caramel Gus
tard from it last week and its quail
ity showed up to good advantage
This kind Of custard to our mind is a
great improvement over plain va
nilla, and if you have never had it
make trial dessert with Hebe.
New-York tribune., 1920-10-17
Cooking With a
Heavy Cream

WHAT does it matter if the milk
man cruelty passes you by or
the rumbling thunder has upset the
condition of yesterdays 5 cream? You
can have your "eye opener" just the
same, provided you have been fore
sighted enough to have super
cream" on the shelf. The canned
and dried milk have long been your
friends, but real cream in the can
is something new.
No more Will you have to dash
out before breakfast so that you
may have cream in the morning
coffee Buy it with your staple
groceries and let it help you out in
a tight place Even winter, with its
binding storms which tie up even the
milkmen, need not cause you any ap-
prehension if you fortify the pantry
with canned cream. Give yourself a
real sense of security by having this
delicious and convenient product to
be used in emergencies Of any kind
For the refrigeratorless apart
ment this can offers an ideal solution
of an ever-present problem. No
more sour cream. This cream keeps
sweet for at least twenty-four hours
off the ice. You can purchase it in
needs. The small one weighs about
six ounces and the large one fifteen.
Another pleasing feature of the
story is that you pay but little for
this convenience and security. 1t
costs almost the same as fresh
cream, 25 cents pint, and there is no
bottle to wash and pay fo~ or return.
In using this cream for the coffee
New-York tribune., 1920-10-17
A Hebe Caramel Custard

Place one cup of granulated sugar
in saucepan with no added liquid.
Stir continually until the sugar is
completely melted and Drowned. Do
not burn, as that gives an unpleasant
strong taste so evident in many cara
mel sauces. Add one cup of Hebc
which has been scalded with one cup
Of water. Cook until the sugar is dis
solved Cool slightly and combine
with three we'll beaten eggs and one
half teaspoon of salt. Place in small
New-York tribune., 1920-10-17
Used in CuStards
And in Coffee
Vt is truly an enterprising step

VI is truly an enterprising step
in modern matchmaking" to
combine vegetable and animal milks.
Hebe gives US most satisfactory
substitute milk for all cooking pur-
poses with no Objectionable flavor
or odor. 1t does not claim to be an
infant food nor is it striving to COM
pete with fresh milk for drinking
purposes. However, we believe Hebe
meets an economic need and it may
help the milk situation materially
in our congested cities for those
with limited or no refrigerator ia
cilities, or those who camp or live in
regions where the milkman does not
penetrate.
We confess that we were little
skeptlcal on opening can of Hebe
in the Institute kitchen, although the
chemist told us it was a most excel
lent product from MS viewpoint. We
feared the flavor of coconut would
appear in our creamed loups, Gus
New-York tribune., 1920-10-17

fact that it cannot replace whole
milk for infant feeding. The vege-
table fat used is without the vita
mine and growth value of the ami
NAL fat especially needed by chill
dren. For those of us who are try
ing to prevent longitudinal growth
it may have distinct advantage.
Miss Stanley in reporting on the
cooking tests emphasizes the fact
that as far as taste and mixing"
qualities are concerned this com
pound cannot be distinguished from
the straight evaporatcd milk.
New-York tribune., 1920-10-17

SIS inches high, equipped with a
heat indicator which after little
experimentation will take the place
Of a thermometer in telling you
what is going on inside the oven
and so aid you in adjusting the heat
effectively and economically There
is also small vent in the owen
which is usually kept closed during
baking and opened to let out any
steam and to brown the food near
the close of the operation. How
ever, since baking is a "dry' opera
ton, it was found that for potatoes
and with the biscuits better results
were obtained if the vent was open
most Of the time. Water in tic
oven should be rarely used, because
New-York tribune., 1920-10-17

uct with 13 per cent of butter fat,
which is three to four times as much
as milk, but only two-thirds as much
as cream, and also just between
cream and milk as to thickness.
On adding five parts of water as
suggested, however, you would hard
ly get a "rich milk,' for though you
would still have per cent of fat,
equivalent, to good, rich Jersey
milk the total milk solids would be
reduced to only half that of milk.
The product, however, is Just what
the label states as to actual compo-
sition, and its dilution for different
purposes may be made to suit the
individual taste and needs.
The claim as 20 whipping we were
unable to verify, even after chilling
to so degrees and using cold utensils.
At so cents a pint you have with
out dilution a rich cream at about
the same price as the fresh product,
but with increased availability and
convenience. This package is es-
pecially economic for small families
or bachelor folks. as cream is SC
apt to sour, and this can be kept or
the ice for several days and even
off the ice for one day under ordi-
nary conditions without spelling.
New-York tribune., 1920-10-17

simply open and add an equal
amount Of water, which gives a
slightly diluted cream, very satisfy
ing for this purpose We tried it in
coffee in the Institute this week, and
all pronounced it good 1t gives a
rich golden color and q very coed
flavor. After dilution it is neces-
sary to use only two tablespoonsful
to q cup. We also used it for cocoa,
diluting it by adding five parts of
water, as is suggested on the can. 1t
was very satisfactory, but if you
prefer a richer cocoa three or four
parts Of water gives you the cquiva-
lent of using a rich whole milN.
A COconut Custard Pie
This product can be used practi-
! cally the same as fresh cream.
Dilute it in the proportion that suits
for your special cooking purpose
We made a most enticing coconut
cream custard pie this week, using
this cream as the basis. We added
two parts water to the cream, and
made a cooked filing with the addi-
ton of the fresh grated coconut
The 7l2-ounce can of cream anC
an equal amount of water were
heated to the boiling point; the yolks
Of two eggs were we'll beaten anc
combined with one cup of sugar anC
One-half teaspoonful of salt. FOul
tablespoonsful of flour were mixeC
with three tablespoonsful of water
and carefully added to the hot cream
This was allowed to cook for few
moments, and then the eggs anc
sugar were added just before remov
ing from the fire. Lastly, one-halt
cup Of Bakers fresh grated coconut
was added. 1t was poured into the
pastry shell, a maringue placed OF
top and Drowned.
Just a little depression. Have YOU
ever noticed or given thought to the
amount of "under crust Of pastry
that goes into the garbage can each
day in most restaurants and many
homes? 1t just can't be eaten. The
most indiscriminating cannot be in
veigled into consuming the sodden
chick mass of dough which confront.
them beneath the filing. Why
should faky, delicate pastry be sucl
a rarity? 1t is so easy to make if {
few simple rules are followed. Is,
our method, and pie of wonderful
crispness and fiakiness Will come
forth from the oven. Have all youl
ingredients very cold; add your ic,
water, drop by drop, sparingly. Rol
New-York tribune., 1920-10-17
How 1t Is Built

10 go back to the beginning. This
two-burner range calls for fifteen
amperes if both plates are to be used
at once or ten using one burner at a
time. As most grilles plug into any
hve-ampere lamp socket, this calls for
special wiring, which, however, is
easily done. The black japanned
sheet metal base is p inches long.
IA inches wide and 6a4 inches high,
setting on rubber corner bumpers
and having two small compartments
below the burners for cooking under
the radiant element or convenient
for warming closets.
The burner to the left, on which
the pudding is being baked, is the
radiant element, while the eight-inch
solid element is to the right, each
one being controlled by a separate
switch with three heats, full, me-
dium and low. By turning the
switch to medium only the center
part of the disk is heated 600
watts), and this may be used for
percolators and smaller-b -bottomed
dishes. For it is another "sinful
waste to set a small pan on a large
heating element. The round metal
or aluminium pans with fiat bottoms,
just fitting and lying close against
the element, should always be used
on the iron disk. Beveled-edged
agate or granite ware will do well
on the radiant element. In adjust
ing the dishes to the element it is
wise to notice that the full heat
covers circle 6.5 inches in diane
ter; medium heat as inches, and
the low the entire eight-inch circle
at reduced heat. Always the pan
should as nearly as possible cover
the heated area.
Accompanying the range are the
following pieces of nickel plated
steel cooking equipment: Two eight
inch pans Cone two inches deep
and one IL inches); an eight-inch
frying pan or reflector which it is
most important to use properly to
New-York tribune., 1920-10-17
-HIS two-element electric cook
ing range is hybrid in many

"HIS two-element electric COOK
ing range is hybrid in many
l. ways, being semi-portable
<,,- IS i calls for special wiring.
wing one concealed element ard
.,oe open radiant element, and an
ovenette top that still further ex-
.ends its usefulness and makes it
real cross between table grille
and an electric range.
Another very unusual feature is
the fact that recognizing the slow
heating UP of the concealed ele-
ment, as compared with the radiant
form. the iron disk has been given
an unusually high heating power
1000 watts) as compared with COO
on the radiant grille. This enables
the slower element to overtake the
quicker one. SO to speak.
A quart of water was boiled over
the radiant burner in twenty min
utes. and could then be kept boil
ing on medium heat. On the con-
cealed element the water was boiled
in 1873 minutes and could be kept
k-iling or low heat The heat was
completely turned IF and boiling
continued for tour minutes. An
hour later the temperature was still
40 degrees about serving temper
asure. This illustrates sharply the
value to be obtained from the re
tanned heat of the concealed ele-
ment, ard also emphasizes how
much more than is necessary cook
irg by electricity costs, unless in
telhgence is used in adjusting the
current
So much for unusual points, and
the reversal of some Of our prac.
tees when cooking with electricity
BY this unusual treatment of the
concealed clement. But the great
yoint to learn is that if YOU cook at
tull or even medium heat until your
food is done. YOU waste the re-
tanned heat Of the disk, leave it to
60 off into the an, when it might
have done q third, perhaps, of the
cooking for YOU.
In other words, learn to turn off
the Juice and coast when cook
ing with electricity; when you get
New-York tribune., 1920-10-17

green pepper and one-fourth cup of
chopped stuffed olives. Season to
taste and pour over hot buttered
toast, spread with anchcvy paste
MiiI.onaires'Fudge (Reprin.ed)
cupsful sugar l cupful cream
1. lib. chocolate Il COZ. can
l teaspoonful Of super cream)
vanilla y lb. of pecans
2 tablespoonsful of q teaspoonful salt
butter
Mix all ingredients but the nuts
New-York tribune., 1920-10-17

and the butter and vanilla. Cook
until it forms a very soft ball when
dropped in cold water. Take off the
stove and place in pan of cold
water, adding the butter at this
time. Allow to cool to about SO de-
grees f. Flavor with vanilla and
beat until thick. Add the nuts just
before pouring out.
New-York tribune., 1920-10-17
Cooking Tests

-Four medium-sized potatoes were
baked in the oven over the radiant
burner. Twenty minutes of full
beat produced a temperature of $50
degrees. The heat was then reduced
to medium, and in eleven minutes
the oven was still at 41O degrees.
Ten minutes more Of full heat and
the 450 point was regained. The
forty-hve-minute period was COM
New-York tribune., 1920-10-17

grees) was obtained in fifteen min
utes with an indicator reading Of
1O1a. These readings were on an
empty oven with the vent closed.
The Indicator proved to be de-
pendablc, as the results were dupli-
Gated at different times with only
slight variations, and it can there
fore be used to indicate oven con-
New-York tribune., 1920-10-17
The Indicator

A number of tests were made to
determine how fast the oven heated
up and how accurate the Indicator
readings were. On placing the oven
top over the radiant element and
turning the heat on full a tempera-
.ure of 240 degrees was obtained
n five minutes and the oven ind
Gator read "a" When the oven in
dicator reached "5' the tempera-
ture recorded by the thermometer
was 800 degrees f. In ten min
utes there was a temperature Of
$50 degrees, with the Indicator at
~, and very hot oven (570 de-
New-York tribune., 1920-10-17
)rtabe Electric Range Cooking for Three or Four

defect heat downward for browning
or brolling purposes, or up when
cooking on top of the element with
nothing in the pan underneath.
Never allow the heat to dissipate it.
self into the air. Defect it where
it will do the most good.
The last piece is the baking hood
or oven, II inches in diameter and
New-York tribune., 1920-10-17

it does create steam, if baking or
roasting result is desired.
The baking rack, placed over the
radiant element, is shown under the
glass baking dish in the picture.
You will note that a pan is slipped
into grooves holding it closely under
the element so that heat above and
below is utilized. In this way three
New-York tribune., 1920-10-17

custard cups and set in pan of hot
water. Bake in very SLOW oven un-
til done. The test for custard is to
insert silver knife into the pudding
and if it comes out clean the baking
is over.
New-York tribune., 1920-10-17
By Anne L. Pierce and Anna Stanley
The Plan of Work

IT liESE PRODUCTS HAVE BEEN SUBJECTED TO
I CHEMICAL TEST AND SHOWN TO BE OF EX-
CELLENT QUALITY AND FREE FROM ADUI-
ITERATION. COOKING TESTS nv TIE INSTITUTE
LABORATORY HAVE BEEN MADE Il, DETERMINE.
THEIR EDIBiLITY AND ADApTATiON TO SPECIAL,
USES. - ~
THE RESULTS OBTAINED ARE REPORTED IN
PART ON THIS PAGE, AND ANY FURTHER INFOR.
NATION DESIRED MAY BE OBTAINED BY APPII
CATION TO THE INSTITUTE
ANNE LEWIS PIERCE
Director Tribune Iustitc
New-York tribune., 1920-10-17

ditions, though it is not a recorder
of exact temperatures. 1t is seen,
however, that one has slow oven
at 5, moderate oven at T to 8
and quick oven at to II.
New-York tribune., 1920-10-17

(Tested and endorsed 6y The Tribune
Institute)
New-York tribune., 1920-10-17
This Hybrid Cooker Is a Cross
Between a Grille and a
Regular Stove

near the end of the trip you always
New-York tribune., 1920-10-17
Swedish Prcizcis

Into one-half pound of flour work
with the fingers one-fourth pound Of
butter, and when we'll mixed add one
half cup of heavy cream (undiluted
from the cam. knead to make
smooth, cut off pieces, roll the same
as in making bread sticks, then
shape in the form of pretzels Dip
each one in sugar, put on a baking
sheet and bake in a moderate oven.
Creamed Shrin,ps
Brown two tablespoonsful of but
ter with two of flour. Add one cup of
cream tone six-ounce can, one-third
dilution) and oe cup of chopped
shrimps, together with one minced