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New-York tribune. (New York [N.Y.]) 1866-1924, March 02, 1919, Image 64

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Persistent link: http://chroniclingamerica.loc.gov/lccn/sn83030214/1919-03-02/ed-1/seq-64/

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lio U?'4?kl?C|ftilt??
as a
Profession
Lente
Dishes From t
sO
?o
%?? vOl
and the
JL
w
By VIRGINIA CARTER LEE
7ITH Lent beginning mi Wednes?
day <*f this week, eggs ami li?:h
should play an important part
in the daily menus. This is not only
sound theology, but good dietetics and
economical as well. After the more
hearty <ii'? of the winter months the
first month of spring brings need for
simpler food, especially something e-risp
and green, and it is well for the ?ionic
caterer to begin to cut down on lier
meat bill.
The meat substitutes for the week in?
clude such elishes as bean cutlets, Span?
ish noodles with cheese, and hominy
ami nut loaf, with eggs prepared in
various savory ways and the less expen?
sive varieties of tish served for Monday,
Wednesday and Friday's dinners.
To make the custard renvers?e with
almonds cook half a cupful of smrar to
a caramel, add a quarter of a cupful of
blanched almonds cut in slices, cook for
a moment longer and use the mixture
to line a custard moult!. Beat two eggs
lightly, add the yolk of another egg
beaten with three level tablespoonsful
of BUgflP and a quarter of a teaspoonful
of salt and then gradually stir in one
and n half eupsful of hot milk, When
Hi" -'M-ni- it dissolved flavor with hair
a lea |i.i..nl't|| of vanilla e- I rtn-l otti| torn
inl.i Ib.- Im...I in..oM !'..f in a pan of
In.I will, i ami lialn ?-lowly Until ' I
Tb?' i'flupbi pry i ha i lutte i m ie \-< nimh
I ' I"' -ion I lo ' ?? qUHl hi t of a (Ml p ful
' - pin! i y linn th rough h .uni
adding n tottipoonful of relutine, ?onkoil
in three tablespoonsful of cold water
ami dissolved over hot water. Stir oc?
casionally as it. begins to thicken and
fold in half a cupful of thick chilled
cream whipped solid. Mould with lady
fingers.
.Meats for the week are cut to a mini?
mum. Fresh meat is served only twice
for dinner, with a piece of salt pork for
the baked beans and a little bacon and
chipped beef as relishes.
Supplies for the week will include at
the butcher's one pound of chopped beef
at 38 cents per pound, half a pound of
salt pork at 38 cents per pound, a quar?
ter of a pound of dried beef at 68 cents
per pound, one pound and a half of
stewing vea! at '2'J. cents per pound and
half a pound of bacon at 4fi cents per
pound.
At the fish market two dozen large
oysters at 20 cents a dozen, one pound
?and a half of cod steaks at 2H cents per
pound, a two pound bass at 28 cents
a pound and six large soup clams at 5
cents each.
One' pound and a half of butter at 53
cents per pound, half a pound of oleo at
.".!??? e'outs per pound, five quarts of grade
P> bulk milk at 14 cents pet? quart, three
gills of cream at I '?> cents each, one pint
of buttermilk at 1(1 cents ami twenty
bve fresh eggs at 68 cents a dozen Will
if required to follow the menus. Mar?
keting prices should run at the follow
im' approximate prices:
Butcher's hill ..,.,,.,-,,. ,$1,80
l'!"b bill ^^^^^^
Hull?" ami "l"o.
'Mill; and cream.
Ifl'i .
I 'ml.
\ ' ?'. I il.b'i .
Mi.(-(? .
Total for four pei'MoiiH,
1..H
IM?
l."?.
III
I Ml
I VII
:i -I
Fish and Eggs for Spring
T'
*HER? seems to be every possible reason for turning our attention t?a fish and etres
JL just now. Economy both of foods and money, seasonableness and hea'.lhfulness,
all point to these two foods as staples. They are the best of spring meats; the
eggs are notably cheaper, and the (isli soon should be. The open winter left many
frozen fish on the dealers' bands, and these perfectly wholesome products are to be had
at very low price, though the frerh fish are not yet remarkably lower. Smelts, shad,
flounder, cod, Spanish mackerel and striped bass are among the best offerings. It should
be a very pleasant and profitable Lenten sacrifice to turn to these two classes of foods
at least four days out of the seven for the main dishes of the menu. A. L. P.
II!) ui
| TESTED RECIPES paprika to tust? and three ablespoons
I ful of choppi d parsley, P?a te I ?
! spoonsful of 'il.'" m. '! ur< ? n top of
I Spanish Noodles With Cheese each toast slici erve a hot
i , ? , i ,.. . e n ? ,- sible. Bloater paste mav be u
! ' ink halt a pound of nooe les in iie'tne- , e ,. .-, .
! ' place of the ancho*, v. A.do
i ly boiling salted water, and when tender ,\H, pilstes an verv saltv.
i dram and rinse in eold water. Prepare Xr . ? ??? ?-..
I. uii.- ... j-i Vegetarian rVJince Fir
? the sauce bv beating two tablespoonsful
. f bacon dripping; then stir two ,^?^?^?^?^?^?^?^*^**^**^**^?^m^?^mm^**^*\^m
tablespoonsful of chopped onion, one of half a cupful of mob
* minced green pepper, and cook without ters of a cupful of sugar, i
browning fer three minutes. Stir in two a cupful of liquid drain ! from a ji
I tablespoonsful of browned flour and add sweet pickles, half a cupful of n
| gradually two small cupsful of strained seeded an i chi pped. ?
stock. Continue to stir until thickened teaspoonful i f salt,
\ and add salt, celery salt and paprika to mixed ground spices, i ne ben1
| taste. Cook over hot water for four or grated yellow rind of half a
| five minutes and add a few drops of throe tablespoonsful of melted
! kitchen bouquet and tabasco sauce. Add Blend thoroughly
I the nrepareel noodles, turn all into a hot
vegetable dish and sprinkle thickly with Hot Bean Cutlet;
grated American cheese. Press cooked beans ! roi
' Pur?e of Jackson Soup ricer and for each pint .
Boil four good-sized potatoes in salted ??. \:'h^\."f"1
? ^ ! salt to i ai te. three si
? water until lender. In the meantime an(j passed through
I scald together one quart of milk, a bay one teaspoonful oi
| leaf, one tablespoonful of grated onion, tablespoonsful iA' thick chili sauce. I et
' three tablespoonsful of diced cooked eel- the mixture become ver-, cold, form
I ery and the same of chopped, cooked (loured bands into small
carrots. Simmer for ten minutes, then crisp and brown in hot bacon fat.
turn into the upper part of n double ?- # ?... .
boiler and add a white roux made from kggs au rvluoir
i one tablespoonful of butter blended With Saute I wo split lambs' kidneys in a
one tablespoonful of flour. Stir until little hot pork fat. Remo - '?
well thickened, cook for five minutes and , fi - f;, .,? , , .
I remt.ve (he bay loaf. Seasm, ,, taste ?)k.I add i u.g!
With saltan- paprika ami add the p,.fa g , ,., ,,.,.
^?"fctf?.hlefc !;nkftA??,v,i,,t.Ii:
Seoteh WoihIiimIi it little ittlt tin Ihi ivlilti I
iM'epi..p ib". t .-i i.?i.,.,,,i ,,,,,,t v?? ,,'l:'",,",l,''l OTV '
1 ?.V.'ll w ll.l .- ! n. !.. ?I ? ol 1.? .
nuil l'ietni tbiiti-, with nni if' y paite i,,,. ,,,,i i.., n
i .in I ?I.- I In 11(1 i-i'i"! With 1 Im a? bl 11 h.f Till? Will gl Vi lin .
two lnhli-'-.piMiii -,l ill ni' itiiniilo ? nl -up, unit! Ntd lllld hci
Monthly
BREAKFAST
Cooked Cereal ??ith Apple Whip
tinco n Hull*? i, Popovers
Coffee
! I NCHEON
Spanish Noodles with Cheese
I bin lltiiiil nuil Huiler
slli-'il Oranges und Miiu-him?!
HINNEN
( Il ni I iiltiiilii SOUU ?? Hb Hire
I ? ullnpi'd <ii '?il i"
Cold Sim? I i ? m h I rliii Pnlntnea
(.Ihki'i in (ml 'Hb Chocolate Hauen
Tuesday
BREAKFAST
II a I veil lirape Fruit
Pried Corn Meal Mush Syrup
Coffee.
LUNCHEON
Pur?e of Jackson Soup
i tnilii'iM Celery
Apple Hill? Foamy Bailee
DINNED.
\ pgetahlti Bon?
I'lllllll'll I'liiiibiiu- Mlt'lllt (?lilt Ul'l'ili'i
.?Mil I'l.till.ll ',
It ?? pi" i iv ? Inn lulli- I.'u ???? ?
A??li Wednesday
BREAKFAST
sliced Oranges and Bananas
Creamed Mggs with Pimentos ?m Toas!
Watercress Coffee
LUNCHEON
Vegetable Salad In Tomato Jelly
Hiillrintilli DiftUUltS
Cocoa Stewed Prunes
BINNED
< (del ? i MUii|ie'i
I i icil ( 'od BleekN l m inn* Huiice
Slewed 'IiiiihiIiii"-', I'l'i'iii.? Pulido l!iill?i
? ii'-liiul Kill? ci'icc lilil? Muii.M.I?
?:*
Tint rat! ay
lilt CM? I 'AST
linked Maple Apples
I Mi ( iiln-n ( Cri'ii! (iciuw
< uff?-e
LUNCHEON
< heese Fondu
Itye Bread Olives
It lilt Siil.nl
DIN Mill
l ! it t? ? Muii|t
lliiiiiltij jiuiI Nil! I ??il
I hi I ?il m nuil (Il ecu l'en i
Hiciiiiii'il Peach l'iuiiiiiii:
I I hl-IV
?RE U.F \8T
Stewed Dried Fru?!
('(inked Cereal
Cinnamon Toas! Coffee
LUNCHEON
Hui Devilled Pggs
lliown liniiii Sandwli-lies
\|?|il?. \\ bi|t
hINNISII
Hill? e|| l,| r|ie I I nil
Sliiffed linked H i Splnm-h
Hi.?bul Drowned l-ntntoeii
\ euelai i ?u Mim e I'lc
Saturday
BREAKFAST
Oranges
liri-M mi iMIrtiir Potato Kolli
Coffee
LUNCHEON
Browned I'M? Hash
Lett nee Salmi Reheated Hull?
Canned Frul!
BINNEN
lioullloii In i ?o.
I! iked Hull? nuil (leans
Ilusi?n Drown Dread
Mwrel I'lclili
P?talo and at- ? - * Hnhul
Prull .Icily
Sund?n
libl ?AKI \ I
...? ? ?? I ', i i, I ?
( i-? -inn I I hippi ?i II? . I
Pried Potali i Kb ? ttufll
i ,?,'i,
I l M UPON n|{ i ppl It
Hui I!.'nu I nil ! I"i? I.I, ?I I'
U [|ti ,, , ,,, I |
?lllplii \\ iiofill Inn I'll
ill *?. ' i
i mil
> t iiI pu) I'll
iii,ir || mi
Hi . ?i i. m 11?j .1 id
( III?? 1.1,ilt ?lull
A Stuc
By LOUISE M. WILLIAMS
D wieatic Scientist, Tribune Institute.
HOW do you buy your shrimp,
fresh or canned, raw or cooked?
In the Tribune Institute, shrimp,
canned and otherwise, were bought ami
cooked and weighed to find out just
which was the best "buy" from the stand?
points of purse and palate. The table
show3 the result- :
Cost as Cost as
How bought. Weight, bought, eaten.
In can (best
grade?. 8 oz. $ .32 $ ,G4
Raw, by the
pound. 1 lb. .25 .43
Cooked, by the
pound. 111). .30 .40
Shrimp of cheaper grade bought in
the can are sometimes grayish in color,
not distinctive in flavor, "mushy" in
texture and slightly broken. Dut the
!.! : t grades of canned shrimp are gener?
al !v whole and compare very well in
flavor and color and appearance with the \
With Chickei
? I "*.HE meat dish may be judged
1 largely by the company It keeps,
and this is especially true of
game and chicken. Much depends on giv?
ing the song the right accompaniment.
An oily, rich meat needs salads and succu
ibles. Try these combinations:
With ?boiled chicken! Dice with egg
sauce. botl?ed onions.
With roasted chicken: White or sweet
?potatoes, stewed or boiled chestnuts,
(? apple Jelly.
v,i'b cold chicken! Lettuce salad with
mu v ?n nal sei celery.
With broiled chicken! Cream lauet,
?Mil" ill , peas and |elly(
WhIi panned chicken ; ? lorn frittt; i,
?boiled i lee or bal ,rd dump
in,i
With tin i <',, ; Celery nuce, chi tnul
fluffing, eranben lee,
/i tama dot: I i w h green pee ,
ay
shi imp that i? bought fresh by the '
pound, raw or cooked. However, the
? i?.i a pound, when buying In cans, :
iilimiiiit'. !?> from UO t?i V'! cen?", an in
.i.-.i ,- of lio i?i 80 per cent na compared
with tin- ir?'-h product bought by tin
half pound or pound (40 to 4d cents).
When it. comes tu tho qwoation of
whothor to buy the frosh product cooked
or raw there are sover*?l points to con?
sider. Both kinds have already been
"headed" and the dark, oily liquid in the
stomach removed. The shrimp are
thrown into salted water and cooked fif?
teen to twenty minutes. The brine is
made by using 15 per cent by weight of ?
salt to water and should be boiling when
the shrimps are added. The time is
counted from the moment the water be?
gins to boil again. After cooking they
are kept very cold until used.
When the consumer buys the boiled
shrimp it must be shelled and the ap?
pendages removed before it is ready for
consumption. On each pound purchased
there is a los:* of four ounces in refuse. ;
This loss of about 25 per cent brings the
cost of the edible portion to 40 cents
when the cost a pound was 20 cents.
The cost of the raw shrimps, in this
instance 25 cents, is generally five cents
less than the cooked, and because of this j
difference many housewives believe that
they see a chance for a small saving, but
it is not borne out in practice. The
pound of raw shrimps lost two ounces
in boiling because considerable amounts
of albuminous and mineral matter pass
i and Game
brown sauce, parsnips, asparagus, wal?
nut or potato stuffing, watercress.
With wild duck: Orange salad, slices
of lemon, watercress.
With BCJUabs: Pens or asparagus tips.
With grouse or quail! Lettuce or cel?
ery salad with French dressing, fried
hominy.
With pheasant;! : Horseradish sauce,
I' ranch fri'-il potatoes, celery or lettuce
salad,
Roast rabbit! Tomato and watercress,
cranberry sauce.
Rabbit! Swcii potatoes, parsnips,
baked Kqunsh or stewed turnips, cur rant
??i ? i nuil? 11 v lolly,
With baked goose! Apple sauce und
tin? I. brow o gravy,
With roast venison; Rod eurrant Jelly,
ii ' ii'ii beam . clear i-i avy,
RUT? VARNEY
1 ML .1 1 "Si KP O ?
Into lin' brlno. i' ive uioi'c ounces were
Im i m Hie removal oi shell and uppen
dugo i and only i ho rcniainlng iilno
ouneci \\ as solid "meal." The cost per
pound of* lili:- edible porlIon amounted to
11 ?'fui:', excluding the cos! of fuel nnd
lime required In preparation.
Bought cooked or raw, i lu- finished
An Oil He
- Te5
THE many uses for an auxiliary
heater are never more in evidence
than at the change of seasons,
when the furnace is being demobilized.
Useful as portable heaters are at all
times for small rooms or early in the
morning and late at night when the fur?
nace heat is low, spring and fall are
the seasons when they may be more than
auxiliaries and hold the centre of the
stage.
In contrast to a gas heater, no con?
nections are necessary with the oil stove.
The
heater
on
IV il W .- Kj
product, win* ii chilled, le ti dell
? .?m , cri |iy. ?ivri'i piece of food
well worth the little trouble Involved,
No nmount of chilling will yield quite
so crisp ami sweet n product from the
i*.m for salad purposes, bul l'or creaming
Un- canned goods of ilu- best grade hold
i hoir Q\\ h. bul ni a higher price, ?
ater That M<
ted and Indorsed by The Tribune In:
I and this, together with the fact that it
! weighs only eight pounds empty and
fourteen pounds filled, about twice as
! much as a large electric iron, makes the
; Elgin Oil Heater so easily port-able that
? it seems almost agile. A convenient bail
handle and a height of only twenty-four
: inches increases its portability, and any
one can carry it around in one hand.
This makes it possible to pick up the
heater and set it down in the coldest
spot in the house without difficulty.
Sufficient heat is circulated to make
the average sized room comfortable, and
? in a large room, 18 by 24 by 12 feet, in
which the Institute test was made, a
! healthful temperature of 70 degrees
Fahrenheit was maintained with the
? flame on full, when the thermometer
outdoors registered 45 degrees.
With the flame at its maximum
height, about a half pint of kerosene is
consumed per hour. The stove holds a
gallon of oil, which at 16 cents per gal
ion gives a cost of operation of about 1
cent an hour, and means that from
twelve to fourteen hours' heat at least
can be obtained without refilling,
i On the score of construction and ap?
pearance, the Elgin Oil Heater is both
substantial and presentable. It is a
cylinder type with a steel body, finished
in polished blue steel or blue porcelain
enamel, and may have a nickel plato or
a black Japan trim. .
The essential parts of any oil heater
nro the fountain nnd the burner, which
in this case may be either "leaded" or of
solid brass, with a brass wick tube, the
burner carrying a standard size wick.
The heater burns without, smoke or
odor if kept in proper condition; that in,
no wick chin- or dirt should be allowed
in accumulate In tin- burnor, and tho
perforations should be kept clear, all tho
parts being carefully wiped before
lighting.
To trim tho wick do not use scissors, but
raise it slightly above the wick tuba and
ooked a
In i he follow in" i felpo I mi I he ?lill'i'i
mi ways ?'?' nervina mIi i Imp i he canned
product may be m cd \\ Il h ploai uro und
i prollt h' i in' fro ih ones are unavailable.
Tho lutter, however, are superior both
in texture, flavor und price, if on tho
market.
( I'l'.iiiii'ii shrimp or shrimp : alad a re
3ves About
titute
' rub off the char with sofl paper or cloth,
always moving the hand in the same di?
rection until llit- wick is even with the
tube. These precautions are very sim?
ple and take but a few moments, but en?
sure the faultless working of the heater.
Three attachments add greatly to the
efficiency and reliability of the stove:
First, an indicator which shows how
much oil remains in the tank; second, a
regulator which make-' it impossible to
turn the flame too high, and third, an
automatic name extinguisher which puts
out the (lame if it "creeps" and ?lares
too high, due to draft or other cause.-*.
Any woman who has ever left an old
fashioned oil heater alone in a clean room
and come hack to find everything cov?
ered with soot, will appreciate that these
safeguards sneak the final words of rec?
ommendation for an oil heater.
Elgin Oil Heater. Prices: Black Japan
finish, $7.50; nickel, $8; blue porcelain
enamel, $9.50.
Made by the Elgin Stove and Oven
Company, Elgin, ID.
Prices are subject to change
'Ihe true inwardness of the healer
dj A I
111 IJ
probably the mo i common und the best
mcl hod . of m \ Ing. Squi. ti fov
drop m' onion juice over tlie shrimp und
allow to 'tand while preparing a white
. uno' from two l.'tbb'.' pi'i'ii; I'u1 raeh ni'
bullir und flour to a cupful of milk, To
make a sauce, l'iee from lump?, niell lie'
fat and ?he flour let it bubble up and
add milk. Stir constantly until thick
an?! smooth; then add the shrimp, sea?
son to iaste and serve on toast as soon
as they am healed through. I>o not al?
low the sauce to boil after the shrimp
are aelded. as they lose much of their dis?
tinctive sweet flavor if cooked too long.
A spoonful of capers cooked in the
sauce gives a little variation, and if
there is cooking sherry on the shelf
marinate the shrimp with two table?
spoonsful of it to a pound of lish for
about one hour before cooking. If
shrimp ? la Newburg is made the sauce
is prepared from cream and egg yolks,
seasonings, and sherry added either dur?
ing cooking or at the table.
The creamed shrimp may be further
varied by the addition of tiny sweet
French peas or fresh mushrooms which
have been saut?d in bacon drippings.
A tomato sauce, with onion juice and
any other desired seasonings added to the
shrimp and served piping hot with
boiled rice, gives an appetizing luncheon
or supper dish. Shrimp and thick
tomato sauce baked in a buttered casse?
role With seasoned buttered crumbs for
twenty minutes is another variation of
this idea.
Institute Te
These contributed recipes have a!! been
tested and endorsed by uns- Domestic
Science Expert. We pay $1,00 for 001 '
recipe that is printed. If contributors
wish lis liare rejected recipes return.',
stamps must be enclosed,
Cheese Macaroons
t cup rnlleil eintsi, 1 tOAspooilftll ete
Milk to moisten pared muatard, or
'?? cup grated cheoao, '.. teaspoonful of no**
'-,' teaspoonful 1 alt, do red mimtai .1
Mi the rolled out", with tuilllcient
milk to moliten ?lightly? Stir In the
grated chorno, milt ami muitard. Drop by
spoonsful onto a I'l'i'iried tin ami bake
until brown, Sprinkle with paprika
M. B, It, Detroit, Mich.'
Thin recipe will make about twenty
hi 1 ie choose niaciiiooiiM, which nro vorj
delicious Hi'ived with fruit or vegetable
talad, TI10 ohoeio and soaioning jjlvo
? ?>
A.
?n
??...- ??
?cr
ai*-'!?*-?'- *^
t
III'
Shrimp omelet is madi
the cooked omelet just before removing
: it from the pan pieces of si
have been saut?d in bacon drip*
melted butter. A little onion juice
squeezed over tl ip before
and a tablespoon ful or tv.' cream
sauce added moisten the omelet and
gives another change.
Several light salads \- ?1 .
the leading r?le are delightful
the shrimp are cold " i: '
. mushy. If canned shrim]
mow from the can, pour ? r I en
and expose to (he air for an hour
serving. ( 'hill on th?
as firm a
hearts of lettuce an
the addit ion of -1: ???? of hard
they furnish a sab
eye and palate. Crisp
in season, < hopped
capers, ad I mu
either French di
sted Recipes
h \ cry unusual !1*;\ or. Tl e
proximal e ?? cei
Green Peppers Stuffed With Ctoms
??
:?".- I
,. (fi-i , ?> ,-,
! onion, ".'i il.
'.' pup ful '
ti utnb
?
i? h
l'iepnro I!"- peppi
top aii'l '
ornne, Mix all of Ihe '
tiu-i'i lier, mol ten with -
son wilii suit .'i!"i poppt
pi't"! w ith 11,.' ml Lure ml I
until |i ? '.ende i from forty
fit i' iiiiniil ? ? I.? on?' !n?iii I I ? . ID ""*'
lyn, '
Thl '?- n ' uflVtl ' '? '"
pepper t is upptdk'iu-j und delicioii ' JJ
lilatlneliv i mui h i".'-1"
dish, Ii costs ->" ' pul i" ervc Hl%
i'tl OI18.

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