New-York tribune. [volume], July 29, 1917, Page 6, Image 32

About New-York tribune. [volume] (New York [N.Y.]) 1866-1924

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i
Some Unusual Preserves
By Vlli(;iM\ CARTER LEE
H?8H100M catsup
THIS is such an addition to many sauces an
gravies that, if a supply of mushrooms ca
be obtained, a number of bottles of mush
room catsup should be put up for winter use.
Pick over, wash and drain one peck of fresl
mushrooms.- Slice them end put over the fin
vith a little wat?r, just enough to keep then
'rom burning. CottT the raucepan and let cook
stirring often, until the mushrooms are soft; ther
press through a fine sieve. To the pulp add on?
pint of vinegar, two tablespoon <ful of salt, hall
a teaspoonful of cayenne, two tah?espoonsful ol
mustard, one ti.blespoonful of cinnamon and half
a teaspoonful each of ground cloves and mace
Cook about half an haur longer, or until quite
thick. Bottle boiling hot in heated sterilised
bottle.? with patent corks.
CORN RELISH
Cut the corn from two dozen ears of sweet
oorn and add the following chopped vegetables:
>ne head of cabbage, four large onions, four
green peppers (discarding the seeds), and one red
pepper.
Turn all into a preserving kettle, add one quart
of cider vinegar and set to boil. Mix togctner
three cups of sugar, half a cup of salt, one
quarter of a cup of dry mustard, three-quarters
of a cup of flour and one teaspoonful of turmeric
Mix in gradually one additional quart of vinegar
and edd slowly to the boiling mixture. Cook for
about thirty-fits minutes after it begins to boil
again, and ??tore in small heated jars as for
canned fruit.
VEGETABLE MARROW PRESERVE
To every pound of vegetable marrow allow one
pound of lugar, one lemon, one ounce of dried
ginger and half a cup of orange syrup?which is
made of the yellow grati-d rind of one orange,
half a cup of sugar and half a cup of water,
cooked for five minutes reel and slice the m Ar?
rows, pour over them a syrup made from brown
sugar and boiling water and let them stand in
this for two days. Then make the regular syrup
from one pound of granulated silbar to each pound
of marrow, the juice and peel of one lemon, one
ounce of dried ginger root and sufficient wcter
to make a good syrup. When boiling, put in the
marrow, that has been drained; let it simmer for
twenty minutes, add the half cup of orange syrup
for every pound of vegc'a'de ar.d sugar and boil
until quite clear. Store boiling hot in heated
jars, like other fruit.
VEGETABLE MARROW JAM
Take six pounds of vegetable marrow, three
chills, two ounces of gingt r root, two lemoni and
three-quarter> o? a pound of sugar for each pound
,.f the marro.\. Ai'or peeling and removing the
xeeds of the vegetable, cut in small pieces. Put
the marrow and su^ar into a preserving kettle
and allow it to stand for twelve hours; add the
^f.ger, well bruised, the chilis tied in a cheese
loth bag, the sliced lemon rir.ds and the juice
? >f the lemon Boil the jam for three or four
hour?, take out the chilis and seal when cold in
jelly glasses.
WHOLE SPICED PEARS.
Peel three pounds of pears, being careful to
cut out the blossom end.4 and leave on the ?terns.
Boil the pears in a quart of water until they can
be pierced with a straw. Remove the pears and
add to the juice in the kettle one and a half
omts of sugar, one pint of vinegar, a broken
Mick of cinnamon, a small piece of ginger root
and one tablespoonful of whole cloves. Boil this
yrup for eight minutes, then return the pears
to it and simmer until the syrup is thick. Dip
the fruit out carefully, arrange in sterilized jars,
cook the symp for five minutes longer, take out
th* ?Tin?T*r and pour the boiling hot syrup over
the pears. Fill the jars to overflowing and seal
, airtight.
MISKMELO.V PP.ESELY
Peel and cut into slices the green uncdible part
ttf muakmelons. ?.ouk in brine over night; they
?. wash in cold water and drain. Parboil for a few
H| minute? in fresh water, then drain again. Make
\W a heavy syrup in the proportion of two pound?.
of ?ugar to three-quarters of a quart of water
and add sl.ced lemans and a ?pice bag containing
whole clove?, a tiny piece of ginger root and
broken ?tick cinnamon. The seasoning may suit
.-dividual taste. Next add the prepared rind
THIS is the latest model of drying rack
approved by the Fruit and Vegetable
Utilization Laboratory of the United
States Department
>f Agriculture.
It is so simple
that it could easily
be made at home and
is very inexpensive,
the material in each
rack costing about 50
cents and the labor approximately the same
amount. Still cheaper racks could be made
out of lath or other material which would
do nearly as well.
One of the most recent improvements is the
beveling off of the fro/it of the rack so that a
better circulation of air is provided.
Only the lower rack is provided with leg?.
The others rest upon it and form a stack. Five
or six of these racks piled as shown in the
photograph will, if placed in the draught of
ii twelve or sixteen-inch fan, dry a considerable
quantity of finely cut garden vegetables.
"CORRALLING CALORIES IN COSTA RICA
Tropical Dishes That Offer
Valuable Suggestions to
H
ousewives
By NANCY F1TZHUGH RICHEY
T WAS one of the ship's officers
who first called my wandering
attention to Costa Rican die?
tetics. For an hour I had stood
on the deck, leaning on first
one accommodating elbow, then
the other, watching with eager
contemplation the continuous
stream of chattering darkies who bore huge
?,'reen bunches of bananas from the boxcars to
the ship. Two hundred laborers there were,
and the cargo wa? to consist of sixty-five thou?
sand bunches of bananas.
My interest was riveted upon a tall, wiry
negro, who stood at the foot of the "elevators,"
holding a murderous looking bolo knife in
skilful grasp. As a man stepped up to place
a bunch of bananas in one of the machine's
pockets this bolo knife flashed out to cut off
a stem that was too long, or perchance took
part in a gesture that threw the bunch out as
too "thin" or too "full" for shipment.
'That machine is the hungriest looking
thing I have ever seen," I told my companion.
"It devours more food in a minuto than a
hundred-mouthed dragon could in a day."
"If you want to see real devouring," he
laughed, "just wait a few minutes until the
negro women come down to cook supper for
these men."
So I waited. Almost immediately they be?
gan to come?some of them tall and thin, some
short and corpulent, all gayly dressed, with
brilliant hued turbans twisted and wound
picturesquely about their kinky heads. Their
hands upon their hips, they ambled placidly
up, carrying their burdens poised gracefully
upon turbanncd heads, cooking paraphernalia,
great bowls of steaming stews, baskets of fruit
or rice?sometimes a charcoal stove.
Eagerly we watched them unload and strike
a match to the charcoal in one and another of
the little stoves. They were, we discovered,
only heating up what they had already pre?
pared at home.
"Why, it looks not only nourishing but de?
licious!" I exclaimed in wondering astonish?
ment.
"You couldn't find better cooked food any?
where," the officer assured me. "They may not
know much about the theory of dietetics, but
they certainly practise it. Come on down on
the pier," he added, enthusiastically; "I'll cor?
ral a calory or two for you!"
He escorted me down the ?waying gang?
plank, and we poised for a breathless moment
while the wave swell swung the great ship
near enough for us to jump to the ground.
The long, steady stream of black and green
and cook nntil transparent. The preserve is quite
thick: Seal as for canned fruit.
PEAR BUTTER.
Wash the pears and, without peeling, boll them
until they fall to pieces; then put them through
a colander to remove the cores and seeds. Place
the pulp in the upper part of a double boiler,
add hulf as much sugar as there is pulp and
ground spices to suit the individual taste. Gin?
ger, cinnamon and a' little clover make a ftood
combination. Simmer the mixture slowly until
it becomes smooth and thick and store in small
heated fruit jars, sealing it airtight.
GINGER PEARS.
This is an old New England recipe and it is
one of the best. Select tirm, juicy cooking pears?
not Bartlett. Peel them and cut into email pieces.
Arrange the fruit in a preserving kettle with
alternate layers of sugar. Use the same, amount
of sugar as you have fruit. Add the strained
juice of four lemons, the grated yellow rind of
two and two ounces of preserved ginger, cut fine.
Allow the ingredients to stand covered over night
and in the morning cook down slowly until as
thick as marmalade. Seal when cold as for jellies.
MUSKMELON BUTTER.
Select ripe muskmelons. Slice them and re?
move the outer rinds, seeds and soft parts. Place
the melon in a preserving kettle with very little
water and boil until very tender. Press through
a colander and measure the pulp. Add, for each
quart of pulp, the juice of one lemon, one cup
vi sugar and a little grated nutmeg and ground
cinnamon to taste. Continue to cook slowly until
the consistency of apple butter and seal as for
preserves.
pTribiine Institute
^-^ Housekeeping as a Profession
a?a?a???aia?1aa??aaa?aaaaaaa?aaaaaaaaa?a(aaaaa?aa?aaH?aaWBa^ ."* _??a?a?a??a?????a?aaaaa??wv~.>.?T-?^?-^?awa???????aai?aaaaaal
Preparing for the Rush Hour from the Banana Whan es ai Costa Rica. Segro Women
Bring Along Their Little Charcoal Stores to Cook Fresh Food or Keep Hot That Which Is
Already Prepared.
had broken into little hungry groups that sur?
rounded the charcoal burners and the dusky
purveyors of "Hopping John," "cornmeal pud?
ding," cassava, yams and th" like.
We lingered about until the "rush hour"
was over, watching black, capable hands dish
out the rations with great iron forks and
spoons. Later we sauntered up and eiij
th^ most genial looking in conversation. I
think it was a scarlet turban that drew us on
lirst. The head under it was bent over a little
memorandum book and a worried frown ap?
peared at its edges. It was the custom, we
learned, to "keep accounts" and trust the la?
borers for their rapper until the next (?ay,
whin they were paid off. Twenty cents, table
d'hote, was the price of a supper.
When the turban bobbed up we found our?
selves being critically gazed upon by its wear?
er. Immediately she asked whether we had
come from New York.
"Yes."
Then would we take her back with us? She
wanted to ko to New Vor'.; to work.
When we wouldn't .-he was sulky, so we
strolled on to the next stove, presided over
by a veritable "mammy," comfortably fat and
beaming.
When we told her that her cooking had
looked so good it had lured us down from the
deck of the ship we barely prevented her from
feeding it to us with the huge iron spoon; we
must let her prove to us how delicious it was.
H.'r smile grew broader and broader Bl we
sampled each dish and commended it.
She waxed both vociferous and gesticulative
in her zeal to teach us how it was done. First.
there was
"HOPPING JOHN"
1 pound of rice
1 gallon of water
1 grated cocoanut
1 cup of black-eyed peac ior beans', already
cooked
Let the water boil, and drop in by handfuls
the well-washed rice. Boil hard for twenty
minute-, adding the well-cooked black-eyed
peas (or beans), salt and pepper to taste. L*t
it boil for a few minutes longer, until thor?
oughly done.
I'd ir it Into a colander, grate the cocoanut
over the top and put it into a moderately warm
oven (or steam It over a saucepan on top of
th( itove) until the grains of rice stand apart.
Another popular Costa Rican delicacy is
known as
COCOANUT GEMS
1 cocoanut
'1 pints of flour
2 in
1 pint of milk
2 ounces of butter
'j pour.d of sugar
Caraway seed
(Jrated nutmeg
2 teaspoonsful of baking powder
Beat the eggs well and add the milk. Stir
in the sifted flour, beating thoroughly. Add the
sugar and the grated cocoanut. Last of all add
the melted butter, caraway seed, nutmeg,
TESTED AND ENDORSED RECIPES
,',.-? ronfnhurait Rrrtpri Hate AH Been Tested am!
Approved by Our Ilnme\'ir Seien, a Expert We pmt
11 ?0 for Each Recipe That /. Printed // foafrihi.*..
teial tn Haie Rejected Renpen Returned, Stamp* UuU
He Enclosed flour Is S '"-I Oaaal Re'm, JfarivuH'iy
All Mtmtmrpminti Are ?.ryel, and Stardnrd Mean,-:
Spoon, and Half Pint M*o curing Cup? Are I ??'?! ?1 -,
Ractpa Hi.'l Trot ida for Su Person* The Approximate
<?>?! nf Material, I., (in en. the Basis Rrtnrj the Market
Pu. a at Hie Time the. Te.t Is Hade
GINGER SNAPS
***. cup butter. U cup water.
V* cup lard. 4 teaspoon soda.
V? cup sugar. ;3 tablespoon ginger.
3 cups flour. '? tablespoon cinnamon.
*? cup molasses. ?? teaspoon clovea.
Cream butter and lard and add sugar. Mix dry
ingredients and add alternately with liquids te
tugar mixture. Roll very thinly on a floured
i.oard and shape with a small, round cutter first
? i.pped in four. Put in baking sheet. Bake in a
moderate oven from eight to ten minutes.
.Mrs. A. I.., Washington, D. ('.
(ringer snaps and "horse cakes" have always
been the heart's delight of the mosl pampered
children. Commercially they are not always all
that could be desired. Try these for the little
folk?; the grown-up? wont scorn them.
Make three dozen medium sized cookies. Ap?
proximate cost, 27 cents.
ENGLISH DATE PUDDING
i cup broken walnut or l teaspoon baking powder.
pecan meats. I eggs.
I cup chopped dates. Few prains of salt
l cup sugar.
Heat the egg? until licht and add the sugar
? nd baking powder mixed. Stir in the mi's and
dates and bake in a moderate oven forty minute?.
Serve hot or cold with a sauce or cream.
Mra. V. S. P , New York
Nati, datai and eggi make a trinity of deli
eacies as well as offering much nutrition and rich?
ness. Serve preferably as a luncheon dessert or
with a light dinner. Appro7imate cost with wal?
nuts used, 42 cents.
RHUBARB AND FIG MARMALADE
2 pounds rhubarb cut fine, 2 pound? sugar.
hut not peeled. '; pound figs cut fine.
Mix ingredient? together and let stand twenty
four hours. Bring to a boil; cook slowly for one
hour after boiling point is reached. Seal in
glasses. II R. H., Princeton, N. J.
There are patent medicines that claim to be
"fruit laxatives." "They ain't." This is, and,
moreover, it is Just as delicious as if it were not
healthful. This recipe makes six glasses. Ap?
proximate cost, 7C cents.
STUFFED EGG?, ON TOMATO
!l hard cooked eggs. ?i flirp.s ripe tomato.
." tablespoons grated 8 slittt of bread oi
American chee-e. toast.
'? teaspoon powdered 1 tablespoon choppnl
mustard. parsley
1 tablespoon lemon juice. Salt and paprika
1 tablespoon cream.
Carefully cut the eggs crosswise in halves. Re?
move the yolks and mash. Add cheese, mustard,
?alt and paprika, lemon juice and cream. Add
more liquid if needed to make a paste. Combine
the mixture thoroughly and refill the whi'es.
Sprinkle with chopped parsley. Place the slice?
of tomato on bread or toast same size. Cut ui
a little from the end of eaeh egg and piare it on
a slice of tomato.
Mrs. M. A. S, New York dry
A well balanced entr?e that furnishes an ap?
petizer, a bit of color and a nourishing side di?k
for a cold meat dinner. Use instead of a ??lad.
Approximate coit, 84 centi.
Twenty Cents for a Huge
Supper Cooked on
the Wharves
grated cocoanut and baking powder. Bake in
muffin pans.
Another staple was
CORNMEAL PUDDING
1 cocoanut
1 quart of cornmeal
Nutmeg, cinnamon, rosewat;r
Enough boiling water to make a batter
1 tablespoonful of butter
tt cup of molasses
Mix thoroughly and bake in muffin pans.
Infinite possibilities seemed to lurk in
"STAMP AND GO"
Cornmeal
Saltfish (1 gill)
Butter ,
Flour
Pepper
Lard
Use twice as much cornmeal as flour. Mix
them together, and boil in twice as much hot
water; add the saltfish, cut into small bits, a
little butter and lard, mixed together. Add
fresh pepper freely. Boil until thick. When
cool fry in small cakes.
These are very substantial.
BOILED YAMS
Peel the yams and boil in water to which a
tablespoonful of salt has been added. Cook
until tender.
MEAT STEW
Put the meat into a kettle "with plenty of
cold water. Boil slowly, adding rice, carrots,
beans, yamsand any other vegetable desired.
Use salt ana* pepper freely. The natives also
add the inevitable grated cocoanut.
Fruits were served in abundance?oranges
whose skins were a brilliant green, but the
fruit within ripe and delicious; cocoanuts,
bananas and pineapples.
We lingered about the dock until the gayly
dressed, dusky women had borne away their
cooking paraphernalia and the remnants of
the food, and the tropical dusk had fallen
swiftly upon the laborers, still carrying the
bunches of bananas.
Now and then a whole chorus drifted up to
us: "Onward, Christian Soldiers," or "March
io Zion." They are very religious, thde
r.rkies, and when they grow tired they in?
variably begin to sing hymns.
Finally, when the last bunch was deep in the
hold and the ship was casting off, a decrepit
old crippled negro, arrayed in a tattered coat
of Stars and Stripes, appeared with his banjo.
Sitting on the dock, he sang song after song.
When we had swung far out into the bay his
quavering voice still followed us, bidding us,
"Row, row, row down the river." Then he
gathered up the pennies we had thrown him,
removed and carefully folded his fatied Uncle
Sam coat, and limped slowly out of our sight.
Hon> One Woman Helped
THE beginning of it was a bargain counter
outside of a second-hand book shop
The moment it caught Mary's eye, she
had an inspiration.
Her growing-up days had been very lonely,
bookies.-: ones, spent in the Blue R'dge Moun?
tains, miles from anywhere, and sometimes cut
..tT from the nearest neighbor for weeks to?
gether in winter by bad roads.
Mary had become well established in busi?
ness in the big city, but her heart was still in
the mountains.
And so she went inside the shop that day
find bought two dozen of the books, some of
them for as little as 10 cents apiece. They
were all books that she had- in her lonely days
longed to read and to own.
She packed them into a soapbox and sent
them to a woman centrally located in the
?'township" with a letter of instructions about
their circulation.
They were joyously received and passed
around. Later, another box was added, and
still later a friend asked to be allowed tc donate
several years' complete files of good magazines.
The books are so thoroughly enjoyed that
before another year there may be a regular
circulating library in the schoolhouse, with
the Soap Box books as its nucleus?and all be?
cause of that inspiration at the bargain coun?
ter table. ? M. S. C.
Use Home- Grown Vegetables
,, A VERY material saving can be af.
i \ fecbed in the foci bill in many in.
stances by having the means comiit
more largely of the fresh home-grown vega.
tables and less extensively of the non-perisha?
ble foods bought from grocery stores," is Tjnfj.
Sam's advice to housewives. By following thii
plan, also, garden owners will relieve some?
what the demand for the non-perishable food?,
"Even with liberal use in the family diet In
a fresh state, however, there will be considera?
ble surpluses of vegetables from many home
gardens. These should be saved in some way.
Canning is the method most usually employed,
but it is possible that cans and jars cannot be
obtained in sufficient quantities this year tc
pack the surplus perishables. In such cases
many products easily can be preserved by dry.
ing.
"By this method surplus water is driven off
by placing sliced products on trays in the sun,
over a stove or before an electric fan. The
dried foods can be kept perfectly in paper bap
or boxes sufficiently tight to exclude insecti.
Soaking in water will bring the product? back
practically to their original texture, and they
may then be cooked like fresh vegetables.
"In putting up vegetables and fruits for
future use the home gardener may find the fol?
lowing suggestions useful:
"If you can obtain cans and jars only in
limited numbers, can tomatoes and other vege?
tables which cannot be dried easily and such
fruits as you prefer in a juicy form. Wherever
possible concentrate succulent foods, such ai
tomatoes.
"Preserve or jam the fruits and terriet
which you prefer in that form, and put them
in glasses sealed with paraffin or in wide necked
bottles.
"Put fruit juices in ordinary bottles.
"Dry practically any common vegetable ex?
cept asparagus, eggplar.t, radishes, lettuce
and the like* and most fruits except strawber?
ries and native grapes. The more important
of the vegetables that are usually dried are
sweet corn, snap and strir:?; beans, shelled
beans, shelled peas and the root crops. Toma?
toes, though COmiating in large part of water,
are dried successfully by many immigrants
from Southern Europe.
"If a considerable number of cans or jars
is at your disposal so that vegetables may be
canned, be sure to include the more nutritious,
such as green beans and peas."
H.o'w to Can Mushrooms ?
UNLESS you are absolutely sure that you
know a mushroom when you see it, says
Uncle Sam, do not run the risk of gath?
ering and n?ng for food what you?think are
mushrooms. A large number of ptTMM are,
poisoned every year because of carele-.-i.ess or
lack cf acquaintance with the mu.-hrr-om fam?
ily, which is large. Many very p??-; -.ncus
plants closely resemble edible mushrooms.
Can mushrooms immediately after picking.
If allowed to stand they become unt;' for use.
(See Farmers' Bulletin 79?>, Mg3oftM < "mmon
Edible and Poisonous .Mushrooms.")
Wash and trim the mu-hrooms. Tf small,
ean them whole; if large, they may be eut into
sections. Blanch the mushrooms in boiling
water five minutes. Remove and plunge them
quickly into very cold water. Pack in hot
glass jars and arid boiling water to M er; add
one level teaspoon ful of salt to the quart. Place
rubbers and caps of jar3 in position, not tight.
Sterilize for the length of time given below for
the particular type of outfit used:
Minutes.
Water bath, home-made or commercial_90
Water seal, 214 degress.80
Five pounds steam pressure.50
Fifteen pounds steam pressure.20
Remove the jars, tighten covers, brat jsrs
to cool and test the joints. Wrap jars :n paper.
If canning in tin always use lacquered cans.
Do not fail to blanch and cold-dip the mush?
rooms before packing. After opening con?
tainers remove the mushrooms immediately
and ute them as quickly as poMiblt,
METHEGLIN
Take a handful each of all the savory herbs.
Boil in a quart of water until all the strength
is extracted, strain and cool. When cold, add
a pint of ale bnrme, cover and let ferment
three days. Strain and place in demijohn,
but do not cork tight, as it will work for some
little time and might blow the jug to pieces.
A famous drink in 1724.
MEAD
Pour three pints of boiling water on one
and a half pints of sugar and
a pint of molasses, stir and let
stand until lukewarm. Add two
ounces of tartaric acid and one
ounce of essence of sassafras.
When cold, bottle. When want
tablespoonful in a
a pinch of bicar
soda, and fill the
water.
spoons of sugar, one spoon of allspice and
two of ginger. Put in small cask, and when
cold add a pint of yeast. Cover d se and
let ferment; then bottle off and cork tijrht
(Mint julep was the Southern Colonial drink,
and is still a favorite.)
HONEY VINEGAR
Put one quart of honey into eight quarts
of warm water. Let stand and ferme;.t until
;t is clear; then strain, and the vinegar is ready
for use.
course,
water
ed, put a
trlas.s with
bonate of
glass with
To-day, of
carbonated
may be used.
SPRUCE BEER
Three-quarters of
a cup of hop blos?
soms, twice as much
^,i -afras root chips,
ten gallons of water.
Boil, strain and
while hot add one
gallon of molasses,
two spoons of es?
sence of spruce, two
r*gsaa