davidaulloa/AmericanStories huggingface dataset:
New-York tribune., 1922-01-22
Using Vegetable Leftver May Economical

plan its second appearance as idcn-
tlcal to its first use double boiler
in relocating, adding a spoonful or
two-no more-of boiling water to
supply steam, and cover closely un-
til hot.
In cooking any vegetable with the
idea of serving it for two meals only
add butter to that planned for the
first meal, as rehcated butter al
ways advcrtises itself.
Delicious Soups Are Possible
If a spoonful or two of any dis
tinctivc favored vegetable is to be
used it may be very successfully
utilized in making a delicate soup.
Spinach, for instance, with the re-
quired amount of thin cream sauce.
which is seasoned very highly with
pepper, salt and grated or scrapcd
onion, makes q nutritious and deli
cious cream soup.
y very little canned corn or beans,
tomatoes and other vegetables, may
be utilized deliciously in this way. If
corn is to be used do not rub it
through sieve, but chop very finely
and add the whole with a tiny bit of
sugar to the cream sauce. Combina-
tions always result in improved
flavor, and remember that little
cooked onion is an improvement to
any soup. Rub it through the sieve
with the other ingredients.
a few spoonfuls Of tomatoes
makes an excellent addition to anv
bean soup, and also makes a good
variation of corn soup. Save the
New-York tribune., 1922-01-22

water in which vegetables and
starchy foods are cooked-using as
little as possible-and add to any
soups. A small amount of macaroni
cooked with tomato and cheese, cut
in bits, is delicious added to vegc-
table soup.
Small portions of different left
over vegetables may be combined
and added to q chowder foundation
of fried-out scraps of pork, minced
New-York tribune., 1922-01-22
The Well-Known Salad

Of course, the use Of leftover
vegetables in salads is a tritc and
almost unnecessary suggestion. We
may, however, vary these successful
ly and tcmptingly. Chop all coarse
ly, adding good proportion of cold
potato, season with French dressing,
press into small melon mold or
brick, set in cold place, tip out
just before serving and surround
with a ring Of thinly sliced tomato,
cabbage shredded finely or sliced
hard-boiled eggs. Place on crisp let
tucc to serve and dress with may
onnaise or boiled dressing.
Place the vegetable of which you
have the largest quantity, delicately
sliced or cut in small cubes, in the
center Of a shallow salad bowl and
surround with alternate small
mounds Of other vegetables. Gar
nish with strips of green or red
sweet pepper, shredded lettuce and
sliced hard-boiled eggs. A little
leftover bacon, used as garnish,
is a very toothsome addition to a
vegetable salad, and lettuce may, of
course, be used as a foundation. At
tractive color combinations add to
the pleasure of such a salad.
Keep a cut cabbage on hand in
winter to extend or ornament any
salad arrangement. 1t is particu-
larly pretty shredded very finely in
long ribbons, and the green part of
lettuce, when lettuce is scarce and
expensive, should always be kept to
shred and use as a garnish or foun-
dation.
New-York tribune., 1922-01-22

onion, and potato with boiling water
to cover. Add the vegetables to the
pork and potato when tender. Add
Il pint of rich milk, season highly to
taste, thicl1cn q bit, and serve with
Drowned crackers. This makes a de-
licious main dish.
If you omit the milk add more
hot water or stock, thickcn a very
little and call it a vegetable stew.
If you evolve the stew instead of
New-York tribune., 1922-01-22
Ways That Are Many
And Worthy of Trial

THE old idea of merely warming
up" canned foods is dispelled by
these delicious recipes telling how
foods from a can or package may be
made appetizing and delicious in a
variety of ways. The convenience
and quality offered by dried vege-
tables are evidenced in the soup pre-
pared entirely from these products,
and there are suggestions a plenty
for using canned meats to the best
advantage. When once you get the
New-York tribune., 1922-01-22
Vegetable Harlequin

Chop coarscly any leftover tuber
vegetables-potatoes, carrots, beets,
little onion-and season with salt
and paprika. Place in frying pan
in which has been melted a little
butter or substitute. Push together
and pour over it slowly a beaten
egg; mix lightly with fork; let
brown, fold over as an omelette and
serve, sprinkled with finely minced
parsley.
New-York tribune., 1922-01-22
An Institute-Te Tested Macaroon Cream
Pudding of Lofty French Lineage

TH1S dish will look not unlike
our old friend chocolate corn
starch pudding. But oh! the
pleasant surprise when it mclts in
the mouth and we get that spongy
gelatine texture with the macaroon
flavor! Serve it with whipped cream
or with soft custard. 1t will fill six
molds, and without cream "sct you
back" only so cents.
French Macaroon Cream
One tablespoonful gclatine, two
cups scalded milk, one square choco-
late, three eggs, half cupful sugar,
one-quarter tcaspoonful salt, two
thirds cupful macaroons, one tea
spoonful vanilla.
Soak the gelatine in three table
New-York tribune., 1922-01-22
Spiced Prunes

Spiced Prunes
Wash and soak one pound Of
prunes in water to cover over night.
In the morning, put on to cook with
sufficient extra water to make one
quart in all of liquid. Add the juice
and shredded rind Of two lemons and
spice bag containing four blades
of mace, two teaspoonfuls of whole
cloves, one teaspoonful of allspice
and two peppercorns. Simmer for
two hours, adding little water, If
it boils away, add two cupfuls of
brown sugar, half a cupful Of vine
gar and simmer for thirty minutes
longer. These prunes may be sealed
and kept indefinitely.
Turban of Smoked Salmon
Scald three-quarters Of pound
Of smoked salmon and mince finely.
Cook one cupful of soft breadcrumbs
and three-quarters Of a cupful of
milk to a paste and add the fish,
four tablespoonfuls Of matted oleo,
one tablespoonful Of chopped pars-
ley, a quarter Of teaspoonful Of
grated onion, paprika to taste and
the beaten yolks Of two eggs. Mix
we'll, fold in the stitfly whipped egg
whites and arrange in buttered Gus
tard cups, place in a pan of hot
New-York tribune., 1922-01-22
Vegetable Mince

Mince variety of leftover vege-
tables, including potato, rather
coarsely; moistcn with good gravy,
combining carefully to avoid break
ing the vegetables, until rather soft.
Heat carefully and serve on hot
platter garnished with buttercd
toast points. Do not try to brown
this variety Of 'shash."
New-York tribune., 1922-01-22
Vegetable Escallop

Butter a shallow glass baking
dish, and in it place variety of
leftover vcgctablcs-lima or other
beans, peas, canned corn, potatoes,
carrots, the two latter cut in cubes
sprinkle with salt and pepper and
pour over it a cupful or more of
canned tomato or tomato PURGE.
Sprinkle thickly with crumbs or
cover with small, thin slices of but
tered bread (use a cold biscuit or
two if at hand) dipped quickly in
water. If crumbs are used dot with
butter substitute. Brown quickly in
a good oven. This vegetable escallop
makes an excellent main dish.
Vegetable Hash
Chop cold potatoes coarsolv. first
New-York tribune., 1922-01-22

a little sugar in the place of the sea-
soning and the ham. Serve when
fried as above with chocolate sauce
made of three-quarters pound sweet
chocolate dissolved in one-half pint
Of water. The sauce is generally
served separately in small tureen.
New-York tribune., 1922-01-22

the chowder be sure and include a
little tomato. In the winter | al
ways keep in cool place al open
jar Of canned tomato or tomato
puree, to use through the week as
seasoning in made dishes, soups, cas-
serolcs, etc.
New-York tribune., 1922-01-22

spoonfuls cold water. In Two Guy
fuls Of scaldcd milk melt the ''S~
late. Beat the cgg yolks, aao S0e.
and salt; then combine WIFI s
chocolate mixture. SUR '''o
ture in the top Of a douoic 0o.
until it is thick, like a custaro'
move from the fire, add tn" gei''5| 4
and the macaroons, which have -
dried and rolled. Next fold IN
stiff egg whites and pour 1t 'n'oS
dividual molds.
Do not forget to first dip
molds in cold water if you wo%
have them unmold easily.
lastly chill thoroughly. al
E. r. H., Perth Amboy, N.
New-York tribune., 1922-01-22
water and bake in a moderate ovel
for twenty-five minutes.
Chicken a la Martin

Cook quarter Of cupfui a
minced celery and one tablespoonful
Of minced green pepper in four 1-
blespoonfuls Of oleo until softened.
Then stir in three tahlespoonfuls Of
-four and two cupfuls Of rich milk.
making a sauce. Let boil Up, stir.
ring constantly, season to taste with
salt and paprika and stir In two
cupfuls of diced canned boned
chicken and cupful Of stewin.'
oysters that have been scalded in
their own liquor and drained. Set
over hot water for five minutes and
serve on toast slices.
Farm Custard
Scald one pint Of milk, add a tea.
spoonful of salt and q quarter Of q
teaspoonful of paprika and pour on
two well-beaten eggs Nix with a
cupful each Of drained canned corn
and tiny lima beans and add two
tablespoonfuls Of cleo, cut in bits
and pinch Of grated nutmeg. Turn
into buttered baking dish, set in Z
pan Of hot water and bake in mod
crate oven. Lay slices Of broiled
bacon tn ckly over The top and serve.
Deviled Herring
Cut sufficient smoked, boneless
herring into Dice to fill one CUP and
scald Melt tab espoonful and 4
half of oleo, and IN it fry one table,
spoonful Of minced green pepper,
half a tablespoonful Of chopped
onion and two tablespoonfuls Of
minced celery until yellow Add the
drained FISH with one tablespoonful
and half of -four and our in grad
ually one cupf'll OF strained tomato
juice, a quarter Of teaspoonful OF
Worcestershire sauce and all eighth
of a teaspoonful each OF mustard
and curry powder. Let boil, stirring
constantly. turn into rameklns and
cover with buttered crumbs Bake
until crisp in rather hot oven.
The Budget
Supplies for the week Will include
at the butchers tthis Including d.
canned products) half a pound Of
bacon at As cents pound one
pound can Of veal loaf for so centa
three ounces Of dried beef al cents
an ounce, one small can of deviled
ham for "a cents, one can OF
boned chicken for 70 cents, one
pound and a half of breast Of nut
ton at "a cents pound, one pound
Of sausage for 40 cents, and two
pounds Of short steak at so cents q
pound.
At the fish market (this also in
cluding all canned and dried fish
one large can Of shrimps for so
cents, half a pound of salt Goldfish
for Is cents, one pound and quar-
ter of finnan haddie at 35 cents
pound, three quarters Of a pound OF
smoked salmon at 40 cents pound.
four anchovies II cents, three-quar-
ters of a pound of boneless herring
at 3S cents pound, and twelve oys-
ters for 20 cents.
Purchase for the dairy supplies
two pounds and a half Of butter 81
81 cents a pound, three-Quarters OF
a pound of oleo at SO cents pouno'
six quarts of Grade B milk at 10
cents a quart, three half-pints OF
cream at rs cexts a bottle, four
fresh eggs at S1.10 dozen anu
eighteen cold storage eggs at 10
cents dozen.
Marketing prices for four persons
should run at the following figures
not including milk as beverage:
Butchers bill ..........$S.oo
Fish bill ............... LOO
Dairy products -........ 4''' 4
Fruit (dried and canned)" o.oV
Vegetables ditto) go. o.so
Groceries ............ $40 /
To+., .s27q
New-York tribune., 1922-01-22

the chopped ham and fry a small
tablespoonful at a time in boiling
fat, taking care that the fat has only
ust reached boiling point, when you
put them in. Serve very hot.
An Italian sweet-Chocolat balls
are made on similar lines by adding
New-York tribune., 1922-01-22
By Florence Taft Eaton

THE young housekecpcr or novice
is often pcrplexed as to what use
to make of lcft-ovcrs which, no mat
ter how carefully the housckeeper
plans, arc certain to accumulate.
Some think that putting away these
odds and ends neatly in cups and
bowls is the end and aim of cconomi-
cal housekeeping and that with this
responsibility ends.
Some wisely sec to it that respon-
sibility does not end there, and in 4
new dress the second appearance of
tho left-overs may be rs attractive
as the first. Sometimes moro SO
savory "madc dishes" may be rs de-
licious and dainty rs new ones.
New-York tribune., 1922-01-22

habit Of marketing from your pam
try shelf Especially when the snow
flies) you will have arrived at kitch-
Ell generalship!
Thick Vegetable Soup
Soak a quarter of cupful each
Of dried split peas and white beans
over night; then cook them in suf-
fcient water to cover until tender.
Add one cupful of dried soaked po-
tatoes, half a cupful Of diced veg
etable oysters, one and half cup
fuls of chopped celery, half cup
full each of diced turnips and car
rots, one cupful Of canned tomatoes,
half minced onion and one and a
half quarts of water. Keep the
quantity Of water about the same
while cooking. Simmer until the
vegetables are tender and add one
and a half teaspoonfuls of salt, one
teaspoonful of sugar, one tablespoon
full Of chopped parsley, paprika to
New-York tribune., 1922-01-22
Converting Scraps

Vegetable lcft-overs are especially
valuable in the winter when fresh
vegetables may be scarce and expcn-
sivc. Don't make the mistake of
offering them in their second state
as simply warmed up. The careless
cook or housekecper thinks it is only
necessary to set tho dish containing
them in the oven or to tip them into
n saucepan with no particular atten-
ton, and the result is too often a
dish of dry or "mush" vegetables
having the peculiar warmed-up
taste which we know too we'll.
If there is enough of the dish to
New-York tribune., 1922-01-22

when fresh vegetables and
fruits are more or less at
premium, the home caterer should
investigate the possibilities in both
canned and dried food commodities
as helps in planning her daily
menus.
Such foods are not confined to
fruit and vegetables, for poultry,
tish and meats are also included in
the canned food list The wise
housekeeper will stock up her closet
with the choicest of these supplies
and be ready for emergencies as we'll
as more able to plan successful daily
luncheons and dinners.
In the menus for the coming week
only a few of the many delicious
dishes that can be prepared from
canned and dried products are men
toned, but keep in mind that sar-
dimes, lobster, crab meat, clans,
many of the canned soups, corned
beef, lambs tongues, game pates
and many other entrees will be
worthy of a place on your pantry
shelf.
The average housekeeper is not
very we'll acquainted with the dried
vegetables save beans and peas, and
among the fruits her acquaintance
may be with canned pears, cherries,
loganberries and blueberries. Be not
afraid to venture among new prod
ucts-canned grapefruit hearts, the
especially prepared dried and pow
dered vegetables to be had now in
foods which the progressive grocer
man may carry.
Points on Preparation
When purchasing dried peaches be
careful to select the peeled fruit, for,
although higher in price than the un-
peeled, they are we'll worth the extra
outlay. Most housekeepers also make
the mistake of cooking dried fruits
hurriedly and oversweetening them
Let them soak, after washing thor
oughly, in cold water to cover for
several hours or overnight. Then
place over a moderate heat in the
same water in which they have
soaked, bring very slowly. to a boil
and just simmer until the fruit looks
plump and full. Cooked in this way
they should not require much sugar
but little may be added when they
are almost cooked.
To make green corn griddle cakes
mix together one cupful of drained
canned corn, one lightly beaten egg
half a spoonful of salt, one third O.
a cupful of sweet milk, one table
spoonful of melted butter and hal
cupful Of flour sifted with on
teaspoonful of baking powder Cool
on hot creased griddle.
A Shrimp Pie
The shrimp pie is a particularl
good dish and is made by cuttin
enough canned shrimps into smal
pieces to make two and a half cups
Put a layer of the shrimps into
buttered baking dish, cover with
layer of thinly sliced potatoes, the
one of canned peas and sprinkle wit
minced anchovies Dust lightly witt
salt and paprika and dredge wit
flour. Continue with the material
until the dish is filled and pour owe
two cupfuls of hot milk. Cover wit,
a short biscuit crust, make severa
incisions for the steam to escape
and bake thirty minutes in a mod
crate oven. Use two cupfuls of DO
tatoes, four anchovies, one cupful O
peas and three tablespoonfuls O
-four.
In using canned chicken you mus
New-York tribune., 1922-01-22

a cupful of grape juice and heated
gently until dissolved. Set aside to
cool. Mould the fruit with alter
nate layers of blanched split almonds
and jelly and chill on the ice. Serve
with sweetened whipped cream, fla
vored with sweet almond extract.
New-York tribune., 1922-01-22
When the Scarcity and Cost Of Fresh
Foods Point Way to Saving,
Convenience and Quality

remember that there are two vari-
eties-namely, boned and dcviled.
The latter is almost paste and
quite highly seasoned, while the for
mer is merely pieces of chicken
nodded in a jelly. In using the lat
ter merely reheat, for if cooked for
even few minutes it is likely to fall
in shreds.
To make dried apple crullers,
cook the soaked fruit as you would
if to be eaten plain, then drain al
most dry. Beat half a cupful of
sugar into the beaten yolks of two
eggs and add two tablespoonfuls of
melted butter, the whites of the eggs
whipped light and dry, one-quarter
of a teaspoonful each of salt and
mace, one cupful of -four sifted with
one teaspoonful of baking powder
and three tablespoonfuls of the
minced cooked apples. Add more
-four if needed, roll out lightly, cut
in rounds and fry in deep hot fat to
rich brown. Roll while warm in
powdered sugar, mixed with ground
cinnamon.
New-York tribune., 1922-01-22
The Institutes Answer

Dear Madam:
am very that you need have anxiety about any
we'll known standard brand The of botunus poison
ing that have occurred have been with
and ripe olives much ofener than with spinach
though there have been several the latter The
worst traced to spinach put up by small firm in
tengaon lots and nsuceny sterzed so that the center
OF the can was not protected ALL The not reach it.
Such sporadic and unusual occurrence has no bearing
the integrity Of standard products carefully put up in
small containers and thoroughly sterized can care
fully protect yourself by smelling the contents when the
can first opened the boulinus is characterized bv
cheesy odor Bubbles in the do mean fermentation
They may only air rising in the liquid from shaking
during opening!
Might in this connection, call your attention to the
dried spinach the Market which is most excellent
product and also easily prepared though of course
does call for cooking about thirty minutes but Won get
rid entirely Of soaking, washing and shrnkage
Anne L. Pierce Director
New-York tribune., 1922-01-22
Russian Prune Pudding

For a delicious Russian prune
pudding, cook one pound Of soaked
prunes in their own juices until ten
der; sweeten to taste and when cold,
remove the pits. To the cooked
syrup add third of box of gel
atine which has been soaked in half
New-York tribune., 1922-01-22
Vague Fears That Have No
Foundation in General Facts
Tribune Institutes:

Tribune stitufe:
~oud like help In foHowing
much cheaper than the fesh
put il in the and
about noeny ynnu
Then read Of people dying eating spinach,
the article said that
that ee difficult to kill and took chance
My mother bought full of bubbles
persuaded
think Of it, hate
fresh spinach and do to i Ieast0nc ,voek
E. y, Bloomfield ~ J.
New-York tribune., 1922-01-22

top of the gnocchi just before serv-
ing and add to the richness as we'll
as flavor.
OF almost equal popularity are
the various rissoles.
New-York tribune., 1922-01-22

Poultry, Fish and Meats May Wait
Long in the Can and Be Ready
for Any Emergency

taste and two tablcspoonfuls Of but
ter. Reheat to the boiling point and
serve.
New-York tribune., 1922-01-22
Rustic Rissoles

This is an Italian savorv. called
Blgne Rustieche, and is delicious
when properly made and served hot
ingredients: Four ounces of
chopped ham, seasoning, one pound
of flour, six eggs Oess the whites of
two), piece of butter the size of an
egg.
Boil pint of water and add slow
~ TO 1T little less than one pound
OF hour. Stir we'll and let it boil
LOT ten minutes. Add a small piece
OF butter the size of an egg, pepper
and salt, mix we'll, and then let #
get COOL When cold add, one at a
time, the six eggs Oess two whites)
stirring each one in thoroughly. Add
New-York tribune., 1922-01-22

DINNER
Broilcd Steak with Sauted, Dried
Mushrooms
flashed Drowned Potatoes Spinach
Celery, Nut and Raisir Salad
Apricot Marshmaliow Mousse
Thursday
BREAKFAST
Cooked Cereal with Raisins
French Toast Maple Syrup
Coffee
LUNCHEON
Deviled Ham and Egg Toast
Canned Cherry Betty
DINNER
Prune and Orange Cup
Chicken a la Martin Canned chicken
Buttered Asparagus Tips
Mashed Potatoes Celery Salad
Peach Fritters
New-York tribune., 1922-01-22

Wednesday
BREAKFAST
Stewed Dried Pears with Lemons
Fricassee of Dried Beef
POpovers Coffee
LUNCHEON
Sliced Loaf Spiced prunes
Baked Potatoes
Apricot Dumplings
DINNER
Puree of Lentils
Broilcd Finnan Haddie Maitre d'Rotel
Butter
Escallopcd Tomatoes Parsley Potatoes
Cottage PUDDING, Fig Cream Sauce
New-York tribune., 1922-01-22
Vegetable Hash

Chop cold potatoes coarscly, first
New-York tribune., 1922-01-22
By Virginia Carter Lee

. URING the midwinter months,
when fresh vegetables and
fruits are more or less at
New-York tribune., 1922-01-22
Menus for Sunday
BREAKFAST
Tangerines

Menus for Sunday
BREAKFAST
Tangerines
Fried Sausage Buckwheat Cakes
Coffee
LUNCHEON OR SUPPER
Devilcd Herring Celery
Bread Sticks
Dried Apple Crulers
Free trader-journal and Ottawa fair dealer. (Ottawa, Ill.) 1920-1927, 1922-05-19
WOOLW|NE TAKES
HAND IN VALENTINO
SECOND WEDDING.
LOS ANGELES PROSECUTOR GOES
TO MExlcALI TO INACCURATE
INVESTIGATION INTO "sHElKs"
ALLEGED 5IGAMoUS WEDDING, |

Los Angeles, CAL, May 1g-Distrnt
Attorney Thomas Lee Woolwiur and
Deputy District Attorney Tom NcCnl
land left last night for MrNicali Lower
California Mexico. where they W.N
seek 10 verify the reported marriage
OF RudOlph Valentino, screen actor
and Miss Winiired HuIuut with %
view 10 institpting criminal process
against Valentino for bigamN
The officials went via Palm Sprlu-.
and will investigate a report that Val
cntino and the woman he wed In NeNl
cali remained at a hotel there Tor %
night or two following the wedding
They explained that the question {
whether the two returned % CaIitUr-
mia had an important bearing 1u lU-
ture action
The federal government through Tie
department Of justice bureau of .uyes.
tieation agents here will also ,mestl
gate the marriage of Valentino .t De-.
came known here yesterday
Valentino will be questioned here
by federal officers, il was stated no the
federal building, and an effort will De-
made to interrogate the bride q. soon
as she can be reached at some point
between here and New York her o..
ported destination,
Frank W. Sturgis. in charge OF the
department OF justice bureau here.
said that the investigation into thu
Valentino marriage was prompted by
reports made to his office that yIl.
eutuo had violated the Mann white
slave act
Investigation Of the marriages of
two other prominent motion picture .
actors who took this step after obtain. .
ing an interlocutory decree OF dN0rc. /
and without waiting for a final decree /
is under way, in addition 10 the probe I
Of the marriage OF Valentino II Was /
annouced at the district attorneys Of .
fee here
These actors are Frank Mayo and .
Henry B. Walthal, according 10 tho /
district attorneys announcement
Mayo was married at Tia Juana. Mex .
leo, after the granting Of an inter,ocu
tory decree Of divorce here. The bride .
OF the second marriage at Tia Juana ,
was Dagmar Godowsky, daughter Of |
DR.. Leopold Godowsky. noted pianist !
Valentino was married here in Mol
vember 1873, to Miss Jean Acker /
from whom he was given an inter- /
locNtory decree Of divorce Jan. 2# .
1922. His name was given in the mar
riage application as RodOlph0 Glg. I
helm and his place OF birth as Italy.
He was then "a years Old
Free trader-journal and Ottawa fair dealer. (Ottawa, Ill.) 1920-1927, 1922-05-19
Notice

On account Of the funeral of Mrs.
William d, Duncan the Peoples Trust
and Sayings Bank viii be closed until
noon on Saturday, May 20, 1922