davidaulloa/AmericanStories huggingface dataset:
The midland journal. (Rising Sun, Md.) 1885-1947, 1927-03-18

mcdl. Lie 1OllUW"
ing may be used
for various occa-
sions-S u n d a Y
night lunches, pic
mics or evening
suppers:
Bermuda Onion
San d w | c h q g.
The midland journal. (Rising Sun, Md.) 1885-1947, 1927-03-18
One Male JOB They Shy At

'Mong wonders that
You'll find are missin'
Are women who
VIII gladly listen.
The midland journal. (Rising Sun, Md.) 1885-1947, 1927-03-18

We all enjoy an occasional dish
that is slightly different. The follow
The Washington times., 1927-09-12
Different Cuts Require Varied
Treatment, Experiments Show

GOOD housekeeping Institute ID
constantly developing better meth
eds Of cookery made possible. to
q great extent by the continual
improvements being made in equip
ment.
Recently 1t has made revision
In the roasting temperatures of ali
sneatS, lowering temperatures con-
aidsrably. After much experiment.
tation, It was found that lower
temperatures give more uniform
results. The roasts have an even
pinkness, extending almost to the
edge OF the slice, while the higher
temperatures tend to give q gray
ring on the edge with q center
rather too rare. With the lower
temperature, the outside is well
Drowned, glossy, and has a plump.
Juicy appearance.
The institute now starts all
Foasts of beet at 500 degrees F. for
is minutes and lower the tempera.
ture to $50 degrees F. for the re-
manning time. The degree of rare
ness is determined by the length
of time per pound as you will note
on our chart in box to right.
The best cuts for roasting are
The porterhouse and prime rib cuts.
If the bones are left in a rib roast.
it IL called a standing rib roast. -
If the bones are removed the meat
7B rolled in shape, the roast is
called "rolIed rib roast"
A rolled roast is easier to carve,
put the bones flavor the meat if
left in. In rolled rOasts. however,
the meat is in a more compact form
and consequently there Is a differ
ence in the number Of minutes re-
Quired per pound for roasting.
A middle cut of the sirloin is
often used for roasting; it Is less ex-
Pensiye and good size for a small
FAMILY. The back OF the rump
makes a large inexpensive roast.
likewise the chuck rib may be used.
The Washington times., 1927-09-12

A filet of beef or the tenderloin is
one of the tenderest cuts for a
roast. For best results a rib should
weigh at least three and one-half or
four pounds. although a two.rib
roast or even a one-rib roast can he
cooked If the temperature and roast.
ing time period are carefully
watched.
Wipe With Damp Cloth
To prepare the roast. wipe it
with o. damp cloth. A roast should
never be put into water. as some
OF the juices may be drawn out by
the cold water. Weigh the roast
and compute the time for roasting.
Place in an uncovered rooster on
a trivet or rack and sprinkle the
entire surface lightly with flour,
salt and pepper. The flour browns
with the fat on the meat and in
sures a rich gravy of good color.
Place the roast In the oven. which
previously had been heated to 500
degrees F.
1t is important that no water
should be added to a roast before
or during the roasting process. The
meat itself furnishes plenty of
moisture. The intense heat used
at the beginning of the cooking
process causes the protein to harden
on the outside of the roast which
seals the fibers and prevents the
escape of any juice. Since the
juices of the meat contain the
flavor, it is desirable to retain as
much of the juice as possible. At
the end Of Is minutes reduce the
The Washington times., 1927-09-12
NEW MINT JELLY
TO serve with lamb

TO serve with lamb
2h cups water.
/ lemon, juice only.
81 cups sugar.
/ cup liquid pectin.
Few drops green vegetable color.
ing.
Mine extract or generous handf u
fresh mint.
Add cOloring to water, also lem.n
juice and sugar. If fresh mint is
used, wash. dry, and tie it la a
bunch, add to the ingredients in
pan and bring to a boil. Then add
the pectin and again bring to a
rapid boil, stirring constantly, and
cook Y minute. Remove from fire,
take out mint IL this was used, or
if not, add one teaspoon spearmirt
extract. Let stand one minute,
skim and turn into sterilized
glasses, covering with hot mel ed
paraffin.
The Washington times., 1927-09-12

takD TIE milk they should.
When hOusewOrk gets on MOeh-
er'S nerves "A between-meal
TODDY win make life seem more
worth while
Your grocer sells TODDY IN \
h, lh., and 2 ID. cans for handy
usA. (ThS z D. Home-Si4e can costs
less per pound than tho smaller
sizes. Insist t3rat your grocer order
Il for you If he does not stock II
nOw.) Mahop, Inc~ FOOd Special
iseS, Buffalo, NY.
SPECIAL OFFER
Children and grown ups GR3Oy
mixing their own cold, creamy
T0DDY in q real shaker.
A seamless aluminium shaker
Irregular retail value 50c) q liberal
sample of TODDY and q Riddles
Sport Hat" will be mailed you for
Is cents IN stamps, coin or check
Write Maltop, Inc, Dept. B, .Buf-
falo, n. Y.
The Washington times., 1927-09-12
HOT MILK CAKE

3 eggs.
III cups sugar. .r.
III cups sifted flour.
III teaspoons baking powder.
Y teaspoon salt.
y cup hot milk.
. tablespoons butter.
u teaspoon vanilla.
Beat eggs until very light, add
sugar gradually and continue beat.
ing. Scald milk and add butter and
when butter is melted stir into first
mixture and beat again. Sift flour
before measuring, then sift again
with the baking powder and salt.
Add to first mixture and mix well.
Turn into two buttered and Toured
layer cake pans and bake in mod.
crate oven C375 degrees FL for 20
minutes. This cake is light and
fluffy and has very fine grain. 1t
is a combination butter and sponge
cake. The mixture may also be
baked in cup cake form.
The Washington times., 1927-09-12
DRIED MILK IS
CONVENIENT

Authorities agree that each mem.
Der OF the family should have each
day at least a quart OF milk. Our
family doctor reminds us Of the
necessity. Our baby specialist re-
peats the doctrine. Even the
schools confirm the importance of
supplying this great health food by
providing it at recess.
Any food which Is 80 perfect in
its constituents, so generous in its
contributions Of protein, fat and
carbohydrates, mineral salts and
vitamins, so capable of supplying
energy, building up tissues and
maintaining health, and available in
such a simple, convenient form
should have first place in our food
program.
Every glass Of milk that goes on
our tables is vital contribution to
health. So, too, are all the count
less milk dishes that should sup
plement the use of raw milk.
Uniform in Quality
1t is in this important field Of
health building that eVaporated
milk plays such an important part,
offering for all cooking, milk in a
form more uniform in quality, more
convenient. more economical, and
more dependable than the average
bottled milk.
Evaporated milk Is simply the
purest of whole milk, with nothing
| added and nothing removed ex-
cept part Of the water. 1t is en-
tireIy dependable, because it is
produced from exceptionally fine
herds, and under ideal conditions.
1t is convenient, because you
have milk supply that takes up
very little room on your pantry
shelves, that is always available,
1t is economical because it Is al
ways uniformly good-there is no
danger of running. dish in which
evaporated milk is used through
the doubtful quality Of the milk.
And it's richness saves on butter
and cream.
Richness Is Doubled
Some women have confused
evaporated milk with sweetened
! condensed milk. 1t is not sweet.
ened. 1t is simply evaporated to
double richness. "homogenized" to
break up and distribute this double
portion Of cream throughout every
drop of milk, and sterilized for
safekeeping. Restore the water
removed by evaporation and you
have pure, whole milk for all your
| cooking.
incidentally, the notable "homo-
geniZatiOn" adds to this milk an
invaluable quality. The much
smaller cream particles which re-
suit from "homogenization" and
their uniform distribution through
out every drop of milk gives to
every dish in which this milk II
used a creamy richness, a smooth
| fine relvety texture that even the
best of bottled milk cannot equal.
The Washington times., 1927-09-12
ROASTING BEEF PROPERLY IS MATTER OF OVEN TEMPERATE
.GOodHousekeeping
Institutes 0. K.

These household articles are
supervised by the Cookery De-
partment Of the internationally
recognized Coed Housekeeping
Institute, where, in their fully
equipped. modern laboratories,
types Of household devices are
testd by q corps Of scientici-
calIy trained men and women.
Furthermore, new cookery
methods are constantly being
evolved to save steps, time and
labor to hOuSeIxeepers.
All recipes are tested mad
standardized and will always
work II directions are carefully
followed.
Recipes printed on this page
serve six people unless other
wise specified.
The Washington times., 1927-09-12
ASPARAGUS TOMATO CUP

Six ripe tomatoes, one and one.
half cups shredded pineapple, one
can asparagus tips or fresh, boiled
asparagus tips, mayonnaise.
Scald tomatoes and remove
skins, cut a slice off the top of
each, and scoop out the contents
to make tomato cups. Stick three
or four tips of asparagus into each
cup, fill crevices with shredded
pineapple, chill, and serve on let
tuce leaves with mayonnaise. This
may be garnished with green pep
pers, il desired. Instead OF using
the shredded pineapple plain. a
pineapple dressing may be used.
The Washington times., 1927-09-12
What Break fast for
SchOOl"Days?

Mother musS provide q gOOd, hat
Dreakfast-that gives strength and
energy for schO0l-wOrk and play;
digests quickly and easily.
Often it's = problem! But mot
with TODDY in the house; for
TODDY, served hot, makes the
Ideal breakfast foOd-drink for
ehildren-makes ANY breakfast .
hot, Bourishing, quickly digested
meal that's quick and easy T. get
Hot TODDY il made IN the cup
right at the table. No boiling,
No whipping, NO nuss or fnss or
Iel&y. Mixed IN q minute.
And . cup Of hot TODDY, made
with milk, is equal IN food value
1ealories) to two 4-oz. bowls, Of
oatmeal or three eggs! Digests
quickly; is easily assimilated
Best of ALL. children inst love
hot TODDY - its smooth, rich
GREATNESS; its tempting, distinct
i've flavor. No cOaxing to make
them drink it! And it helps them
The Washington times., 1927-09-12

temperature to $50 degrees F., and
continue cooking the required
length Of time. Begin counting the
time when the roast Is placed in
the oven. The new time and tenn
perature for the other meats will
appear in an early article.
How to Make Gravy
In making gravy, use the gravy
in the same pan in which the meat
is roasted to conserve every drop
of meat juice and every bit of val
liable coloring. Drain off any sur
plus of fat for each cupful of
gravy desired. Place the roasting
pan over the heat, and when the
fat is hot. add one teaspOonful of
flour for each tablespoonful of fat.
Stir the flour into the fat until 1t
is smooth and a rich brown. Add
gradually one-half cupful Of cold
water for each tablespoon of flour.
1t is more difficult to make gravy
with hot water, as the flour cooks
before the gravy can be stirred
smooth. Stir constantly until the
mixture boils. Season with salt
and pepper.
The Washington times., 1927-09-12
PASTRY SHELL
EASILY MADE

Pastry shells are very convenient
In household economy and may be
used in many ways. The shells, if
bought, may be reheated by covering
with a thin damp cloth or by placing
them in a paper bag and putting in
a slow oven just long enough to heat
through.
The homemade shells may be
made of puff paste and shaped like
those made by professional bakers.
But the plain shells are made of
good pastry, made a little shorter
than pie crust, and can be spread
over the bottoms of pans the size
needed and baked. A jelly cake tin
with a crimped edge makes a large
shell suitable to serve fruit. That
is topped with whipped cream.
Small scalloped pans, generally used
for pound or nut cakes, may be
used upside down to make individ-
ual shells.
The shells may be used for hot
or for cold filings, as well az for
the fruits. Chicken fricassee is de-
licious served in this way when
dumplings are omitted. Dreamed
fish may be served this way; also
many of the egg dishes.
Chicken Fricassee
Select q short, thick young
chicken. Have it cleaned and cut
up in the usual way. Put the
chicken in the pot and cover it with
cold water. Add q few stalks of
celery tied together and a large
onion halved; pepper and salt.
Bring to boiling point. skim, then
boil gently until the chicken is ten
der. lift the chicken to = hot
yellow bowl; when slightly cool
remove the bones and scoop out the
| celery and onion from the broth.
Mix a half cupful of flour with
enough water to make q smooth
Taste. thicken the chicken broth,
| after it has boiled down to the
desired quantity. season to taste,
then strain over the chicken, reheat
and add a quarter cupful Of cream.
Fill the shell or shells with the
chicken and garnish with a few
sprays of fresh parsley. II desired
10 make the dish a little richer pre-
pare and saute a half pound Of fresh
mushrooms and add to the chicken.
Fruit in Shells
Bake the shells individually or in
one large shell. Select one fruit
or a mixture Of fruits; prepare
| them in the usual way; sprinkle
with sugar and set to chill. When
ready. drain the fruit and fill the
smells. add a little fresh sugar and
heap with whipped cream whipped
dry and solid. Strawberries are
especially good done In this way
IL the berries are large, ripe, aud
IInely favored.
Dreamed Fish
Poach two salmon steaks, weigh.
ing a pound and a quarter apiece,
| Is minutes; drain, remove skin, bones
and flake in large flakes. Make a
cream sauce in the following way
Melt a heaping tablespoonful of but
ter, but do not brown it. Pour into
/ it the strained juice of fresh lemon
add salt spoonful of bicarbonate OF
soda, and when it foams up pour in
large cupful of rich milk In which
a heaping teaspoonful of cornstarch
has been dissolved. Stir constantly
| as the sauce thickens; remove from
the fire and add pepper, salt and q
! saltSpoonful of sugar. Arrange the
fish in the baked shell, which should
still be warm; sprinkle with a table
| spoonful of capers; then turn over
the sauce. A few sprays of parsley
and thin slices of lemon can be used
| for a garnish.
The Washington times., 1927-09-12
Invalid Omelet

1 egg
Few Eratings orange riad
tablespoon orange juice
Few grain salt
orange
teaspoons butter
2 teaspoons powdered sugar
Beat the egg slightly, adding the
orange rind and Juice and salt. Peel
the orange, removing all white mem.
brane, and cut into very thin slices.
Sprinkle with one teaspoon OF the
powdered sugar. Melt the butter in
hot individual Omelet pan or frying
pan. Pour in the egg mixture and
cook over a low heat, shaking the
pan and pricking the mixture with
fork until all the mixture Is
cooked. Roll or fold -and turn out
on to serving dish. Sprinkle with
remaining sugar and surround with
slices OF orange.
The Washington times., 1927-09-12
ONE.EGG CAKE

4 cupful butter or substitute.
% cupful sugar.
l egg, well beaten.
II cupful milk.
III cupfuls prepared cake flour.
2 teaspoonfuls baking powder.
" teaspoonful vanilla.
Cream the shortening; add sradu'
ally the sugar, beating hard, then
the egg; sift flour and baking powder
together; add alternately with the
milk, little at a time. Add vanilla
Bake in a shallow pan in a moderate
oven about 80 minutes (350-375 de
grees F.). Ice as desired.
The Washington times., 1927-09-12
Congressional Club
Cook Book
FGDOrite Recipes
of Famous Women
in World Capitals

By MRS. JOHN 6. SARGENT
Wife Of the Attorney General
SQUASH PIE
/ egg.
n cup sugar.
l mixing cup squash.
2 tablespoons flour.
a pinch of cinnamon.
n pinch OF salt.
Mix together; add enough milk
to fill the pie tin, which has
previously been lined with crust.
When taken from the oven,
sprinkle the pie literally with
nutmeg, while hot.
Copyright. 1927. by the Con.
Eressional Club
The Washington times., 1927-09-12

Fruit Salad in. Orange Cups
3 oranges j..
Q slices pineapple
IL marshmallows
1-3 cup nut meats
2!3 cup white grapes.
Cut oranges in two; remove pulp
carefully; then pull out all mem.
brane, leaving orange cups. Cut
pineapple, marshmeIlows and nuts
In small pieces; skin and seed the
grapes and mix all with orange
The Washington times., 1927-09-12
COFFEE CAKE IS
EASILY MADE

Homemade coffee cake suggests
a very interesting food with which
to finish breakfast, or luncheon or
supper. 1t may also be sufficiently
"dolled up" to be a satisfactory
afternoon tea adjunct.
coffe cakes are very easily made.
regulation baking powder biscuit
mixture with beaten egg proVid-
Ing part of the liquir instead of
sugar and spices if liked.
A topping Of sugar, flour, butter
and spices is spread over the top
before coffee cake is baked, for one
type. Another is made by placing
sections Of apples, peaches or other
fruit on top. These cakes may be
served plain as coffee cake, or
with fruit sauce as an inexpensive
desert.
Another variation is made by roll
ing out the dough spreading it
with butter, sugar and spices, then
rolling it up like a jelly roll and
shaping 1t like ring, then cutting
to allow the center to show.
QUICK COFFEE CAKE
Two cups sifted flour.
Four teaspoons baking powder.
One-half teaspoon salt.
Four tablespoons sugar.
One-half teaspoon cinnamon.
Four tablespoons shortening.
One egg.
Two-thirds cup milk.
Sift flour before measuring. then
sift again with the other dry in
gradients. Cut in the shortening
Seat egg and add milk. Add to first
mixture. Mix well and spread in
CREASED shallow pan. Spread with
following mixture and bake in mod
crate oven $3.50 to 400 degrees F. for
half an hour.
CRU!IB MIXTURE
Two tablespoons butter.
ons-halt teaspoon powdered Gin.
namon.
-Four tablespoons sugar.
One teaspoon flour.
Two tablespoons shredded almonds.
Mix butter. cinnamon, sugar and
flour together until like crumbs.
then add shredded almonds. Spread
over coffee cake before baking.
Cake may be split and filled with
whipped cream for afternoon tea
SerVice.)
COFFEE RING
Three cups sifted flour.
One-third cup sugar.
Five teaspoons baking powder.
One teaspoon salt.
.fAnn.nEnars1a1 .haRfnntn.
One egg.
Three-quarters cup milk.
4hree-quarters cup raisins.
One-half cup chopped nuts.
Sift flour before measuring. then
sift again with remaining dry
ingredients. Cut in shortening. Add
beaten egg and enough milk to
make a soft dough. Roll out to
one-quarter inch thickness into rec.
tangular shape. Spread lightly with
additional creamed butter, sprinkle
with raisins and nuts and an extra
tablespoon sugar. Roll lengthwise
like a jelly roll. Bring ends together
to make circle and press together.
Put on large creased pan and cut
gashes two inches apart around
outside with scissors dipped in flour.
Turn each section so that one cut
side rests on pan. Bake in moder.
ate oven $50 to 400 degrees FL rs
to 30 minutes. Spread with frost.
ing.
FROSTING FOR CAKE
One and one-half tablespoons but
ter.
One and one-half cups sifted pow
dered sugar.
Three tablespoons milk or cream.
One eighth teaspoon salt.
One teaspoon vanilla.
Cream together until q consist.
ency to spread.
The Washington times., 1927-09-12
Ham Tomato Toast

Ham Tomato Toast
tablespoon chopped onion.
l tablespoon chopped green pep
per.
tablespoons butter.
liz cups stewed tomatoes.
"a cup ground ham.
! egg.
Cook onion and pepper in butter
until soft. add tomato. and simmer
ten minutes. Add ham and egG
slightly beaten. Cook until mixture
has thickened: pour over slices Of
crisp toast,
The Washington times., 1927-09-12

pulp. Fill orange cups, cover with
cream mayonnaise and garnish with
grapes and nuts. Serve on lettuce.
The Washington times., 1927-09-12
WDtch
Your
Breakfast
Energetic Mornings De-
pend on Breakfast Start
Always with Quaker Oats

LOW you feel all morning de-
IL ponds largely on your break
fast. Thousands have unenergetic
forenoons because Of wrong break
fast eating.
To feel right, you must have 4
well-balanced, complete breakfast
ration. At most other mealS-lunch
and dinner-you get it. But break
fast is hurried, often badly chosen.
Thus Quaker Oats, containing
1914 protein, foods great tissue
builder; 6sqo carbohydrate, its great
energy element, plus all-important
vitamines and the bulk" that makes
laxatives seldom needed, is the die
tetic urge of the world today.
1t is food that Stands by" you
through the morning.
Get Quaker Oats today. Grocers
have two kinds: Quick Quaker,
which cooks in 21z to 5 minutes,
and Quaker Oats.
Oual>nrNa+e
The Washington times., 1927-09-12

Type Minute
of Roast. Pound.
Rolled roast. rare. ....,..... 20
Rolled roast, medium. ..... rs
Rolled roast, well done. ..... 80
Standing rib roast, rare. is
Standing rib roast, medium. 20
Standing rib roast, well done rs
Send for the revised Good
Housekeeping Institute Time and
Temperature Cooking Chart, price
25c. Address: Good Housekeeping
Bulletin Service, 119 w. 4Oth St.,
New York city.
The Washington times., 1927-09-12
Schedule
For Various Cuts
of Roast Beef

Start cooking all roasts at 500
degrees F. for Is minutes, then
lower to $50 degrees F. for the
ram ming TINA
The Washington times., 1927-09-12
Sour Cream Roast

Sour Cream Roast
Round steak.
Pimentoes.
Sour cream.
Seasonings.
Dredge steak with flour. Scar on
both sides until brown, place in a
baking dish. cover with sour cream
or cream and milk. Roast till
three-quarters done and remove
from oven. Cut in half. Place
pimentoeS between halves and on
top. Return to oven and finish
baking. bastinR often.
The Washington times., 1927-09-12
Good Tidbits
For Fall
Days

Tasty dishes for autumn menus
will be found in the following
receipts:
Amber Marmalade
3 oranges.
lemons.
Is cups cold water.
10 cups sugar.
Peel oranges. removing peel In
quarters; cut the pulp in slices.
Scrape white membrane from the
skin and cut the yellow rind in
strips. Prepare lemons by the
same method. Add cold water to
fruit and rind and let stand over
night. Cook slowly two hours: add
sugar and let stand. over night.
Cook again for one hour and turn
into sterilized Ela sses or Jars.