New-York tribune. [volume], July 21, 1918, Page 2, Image 44

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Efficiency: These Devices
Lighten Housework
TESTED AIDS FOR THE HOUSEHOLD
System: Every Business
Must Have Its Machinery
THE REFRIGERATOR THAT WILL
NEVER RUN OVER
By DE WITT V. WEED, JR.
Engineering Expert, The Tribune Institute
f~ ? ^HE Nonpareil Nursery Refrigerator
1 looks like an overgrown breadbox, but
it is nothing so unpatriotic. It is an
undergTOwn ice chest, especially adapted to
the high price of ice and the small size of the
kitchenette, and can be stowed away in a cor?
ner of the pantry or placed on any shelf that
is at least ten inches wide. Though primarily
designed for the nursery, to keep milk through
the summer nights, it will solve the problem
of the bachelor girl or man in the salad, fruit
and cold drink season just as effectively.
We have known folks who were slaves to
their refrigerator, who had to hurry home for
fear "it" would run over. The Nonpareil
could never be guilty of this devastating trick.
The ice rests on a perforated rack, and there
is a space below it both for the air and the
water to circulate. The latter can be con?
veniently drawn off from a faucet.
The box is sightly, being finished in white
enamel or in imitation of grained oak, walnut
or rosewood. It comes in three sizes, 16 by
ll'i by 11% inches, 19 by 13 by 13 and 22 by
16 by 16V? inches. The medium size tested
has an ice chamber that is 6% inches wide
and can hold twenty-eight pounds of ice, but
as it is difficult to fit the ice closely into the
space, about twenty pounds would be the
amount practically required to fill it.
The food compartment is ample, being en?
tirely and safely separated from the ice,
though the upper part of the partition is per?
forated to allow the circulation of the cold
air. A removable half shelf allows various
kinds of foods and containers to be conven?
iently placed and increases the storage ca?
pacity of the 10% by 11% by 12 inches space
allotted to the foods.
When packed with twenty pounds of ice
the food compartment registered 47 degrees
Fahrenheit at the bottom and the shelf 52.8
degrees with a room temperature of 73.7 de?
grees Fahrenheit, comparing favorably with
the full grown refrigerators in this respect.
Of course, the liquids, salads and most perish?
able foods should be stored in the end nearest
the ice, against the partition.
The ice consumption was at the rate of half
a pound an hour. Roughly speaking, at this
temperature (74 degrees) the ice would last,
The portable basket
refrigerator for the
motor trip
A jelly strain?
er that can be
set anywhere
The small all-metal re
frigerator for kitchen?
ette or nursery
A washboiler rack whose par?
titions can be readily adjust
ed to hold pint, quart or half
gallon jars, either round or
square. Also an easily ma?
nipulated lifter which secure?
ly grasps any size fruit jar.
theoretically, forty hours, or nearly two days;
in practice, since the ice would produce less
cold and melt faster toward the end, this
would not be true, but the twenty pounds
would be more than sufficient for twenty-four
hours and the box would need only partial
refilling once a day.
Nonpareil Nursery Refrigerator. Price?.
No. 1, $8.50; No. 2, $10; No. 3, $14.50.
Made by A. Kreamer, Inc., 307 Kent Ave?
nue, Brooklyn, N. Y.
A Portable Basket Refrigerator
If you want to carry your refrigerator with
you wherever you go, to chill the wayside
berries and keep the lettuce crisp, the basket
refrigerator will fill the need. Even if you
go no further than the lawn or the piazza, it
is a convenience, and on the motor or fishing
trip it is a necessity.
The basket is good looking, inside and out,
with its covering of dull brown or forest green
reed and its lining of nickel plated metal.
The sides are insulated and the basket is very
durable, as well as compact and ornamental.
It is made in sizes varying from 13 to 25
inches in length, 10 to 14 inches wide and 7Mj
to 10 inches deep. There are special models
for the fisherman, the motorist, the indi
vidual or a crowd, the baby or the adult.
The cover is especially convenient, as it
can be entirely removed to expedite packing,
and hinges in the centre, so that the contents
are readily accessible with the cover left on
to protect the food and ice. The removable
covered ice container occupies about one
quarter of the entire space. The medium
size (21 by 10 by 12 inches) weighs eleven
and a half pounds when empty. The theo?
retical ice capacity of the basket is ten pounds,
but the irregular shape of the icebox reduce?
this practically to about seven or eight pounds.
Naturally in such an informal refrigerator
as this there is no provision for circulation,
and the end nearer the ice is much the colder.
The tests made showed, however, that when
the room temperature was 72 degrees the food
compartment next to the ice was 50.5 degrees
? Fahrenheit, while at the further end it was 55
degrees. All temperatures were taken at the
bottom of the basket, with an eight-pound
charge of ice. At the end of twelve hours the
temperatures had not increased and about half
of the ice remained unmelted. While the re?
frigerator would give service for twenty-four
hours without re-icing, the temperatures would
increase somewhat, and refilling every twelve
hours' would give the best results. Exposure
to the sun in a fishing boat would naturally
reduce these figures, while a motor trip might
increase the efficiency, if the basket travelled,
as it can, strapped to the running board. In
any case, twelve hours of constant tempera?
ture is assured without refilling.
Hawkeye Basket Refrigerator. Prices, $5.50
to $20; No. T-l, $10.75.
Made by the Burlington Basket Company,
Burlington, Iowa.
Two More Canning Accessories
Last summer a loud cry went up from home
canners throughout the land for special racks
to convert the conservative old washboiler
into a canner, and for lifters that would un?
erringly plunge into a steaming boiler and
bring out a hot, heavy, slippery glass jar with
precision and safety. Too often they were
not to be had for love or money. This year
there are many different models to meet these
two very real needs, if you are to can by the
cold pack method. In some cases rack and
lifter are cleverly combined.
The Pearce Handy Canning Rack No. 8 not
only provides the necessary false bottom for
the boiler, to protect the jars from breakai?
and allow the water to circu?ate beneath th
(thus insuring more even cooking), but it h
also a top made of four sliding rods easil
adjusted by a centre ratchet bar to hold an
sized jar firmly in its place. The rack is made
of tinned wire, measures 19.5 by 10 hjc},
and will fit a No. 8 boiler or a larger size I?
folds up and can be stored in a very small*
space when not in use.
With the rack comes a jar lifter that is
very simple, durable and effective in action
It is made of tinned wire and is easily used
with one hand, being so formed that the clos?
ing of the hand tightens the grip of the holder
The jaws of the lifter open to a width of 31-'
inches and take a secure grip on the jar.
Pearce Handy Canning Rack No. 8. Price
90 cents.
Pearce No. 10 "Lok-Tite" Jar Lifter. ?TKt
20 cents.
Made by the Union Steel Products Com
pany, Ltd., 31 Union Square, New York City
A Jelly Strainer That Stands on Its Own
Base and Hangs on Its Own Hook
Straining jelly is always a handstainingjob,
and a convenient place to hang the bag to
drip is not easy to find. Once found and es?
tablished, it is harder still to move it.
The "Julia" Jelly Strainer is made of tinned
wire and has an upright standard, supporting
horizontally the ring arm from which the
cheesecloth bag is suspended. The large cir?
cular base on which the bowl for receiving
the dripping juice is placed gives stability to
the whole device.
The bag is removable, so that it may be
washed or renewed when necessary, and the
size may be varied. As the liase is attached
to the upright piece of metal, the whole de?
vice, pulp, juice and bowl, may be lifted up
at one time and stood in any convenient place.
This device is a great improvement over the
old method of hanging the bag of juice and
pulp on any available hook or nail for drip?
ping.
"Julia" Jelly Strainer. Price, 60 cents.
Made by the Hamblin & Russeil Manufact?
uring Company, Worcester, Mass.
NOTE?See Tribune Graphic for
other appliances tested and en?
dorsed by The Tribune Institute.
New Fashioned Junkets?
Their Charms and Virtues
By VIRGINIA CARTER LEE
INEXPENSIVE, sugar saving, nutritious,
easily prepared, good for the children
and relished by the grown-ups! This
is a list of the virtues that few desserts pos?
sess.
Most of them are found in the old-fash?
ioned junket and not only is it recommended
by physicians, as a valuable method of using
milk, but it may be prepared in so many
different form? that the family will not tire
of it.
In texture it closely resembles a perfectly
baked custard, or a gelatine blanc mange;
and it is made from pure milk, containing
enough of the active principle of rennet
(found in the junket tablet) to coagulate it.
So simple is it to make, that a failure is
well-nigh impossible, and as one pint of milk
will make sufficient to serve three persons
it certainly cannot be classed as an expensive
luxury, even in these days of war economy.
One junket tablet will "jelly" one quart
of milk, and the tablets may be broken in
halves or quarters if a smaller amount is
used.
To make plain junket, add three table
poonsful of sugar to one quart of rich milk
and warm to tepid heat. Stir until the sugar
s dissolved, flavor with one teaspoonful of
any preferred extract and mix in one junket
? blet that has been crushed and dissolved
? one tablespoonful of cold water. Stir the
mixture well and pour into individual cups.
Dust over the tops with a little grated nut?
meg and allow it to stand in a warm room
intil firm. Then carefully remove, without
jarring, to the ice chest. Serve either plain
ur with a spoonful of sweetened whipped
cream on top of each portion.
This junket is delicious if poured over
fresh fruit and allowed to set. It is also
very good used with halved brandied peaches
or Maraschino cherries. With the latter, flavor
the junket with a little of the cordial and
omit the extract.
Caramel Junket
Stir four tablespoonsful of brown sugai
over the fire until it melts and turns a rich
caramel color. Then add about five table
spoonsful of water and cook to a syrup. Tc
one quart of milk add sufficient of the cara?
mel syrup to suit the individual taste, a tinj
pinch of salt, two tablespoonsful of sugar
half a teaspoonful of vanilla extract and
one junket tablet, dissolved as for plair
junket. Mix well and mould in sherbet cups.
Sprinkle with chopped nut meats and chill.
Junket Coffee Cream with Macaroons
Sweaten one quart of tepid milk with three
tablespoonsful of sugar, flavor to the desired
strength with strong, clear coffee and add
three tablespoonsful of thick cream. Blend
in the dissolved junket tablet, stir and pour
quickly over two macaroons that have been
placed in each sherbet glass. One of the maca?
roons will rise to the top of each glass. Chill
and serve garnished with a pyramid of sweet?
ened whipped cream and a few candied cher?
ries.
Chocolate Junket with Cocoanut
Melt one square of chocolate over hot
water or use two tablespoonsful of powdered
cocoa. Add one cupful of milk and simmer
for three minutes. Remove from the fire,
add three cupsful of tepid milk, sugar to
taste and stir until the latter is dissolved.
Remove from the fire, add one teaspoonful
of vanilla extract, and when it has cooled
to blood heat mix in the dissolved junket
tablet and half a cupful of grated cocoanut.
Mould as in the previous recipes. A few
spoonsful of cream is an addition to any
junket recipe.
Junket Ice Cream
Junket makes a delicious ice cream and
it is probably the cheapest kind that the
housewife can attempt with any degree of
satisfaction. Prepare the ordinary vanilla
junket (other flavorings may also be used),
using half a pint of cream and the remainder
rich milk. Make it a little sweeter and more
highly flavored than for junket. Allow it to
thicken, and when it becomes a soft, creamy
jelly freeze in the usual way. Of course,
less time will be needed than for ice cream.
Junket Pie
This is a decided novelty. Prepare a fresh?
ly baked pastry shell (use one part of wheat
to three parts of rice) and when cold, fill
with stewed prunes that have been drained
and from which the stones have been taken.
Fresh peaches or berries may be used. Fit
the fruit snugly into the shell, sprinkle with
powdered macaroon crumbs and pour over
all a pint of junket, just as it begins to set.
The junket is flavored with orange and dusted
with a little ground cinnamon.
Charlotte Junket
To half a pint of stiffly whipped cream
add the white of one egg beaten light and
dry and two tablespoonsful of powdered
sugar. ( Whip again, add one-quarter of a
junket tablet, dissolved in one spoonful of
lukewarm water, eight marshmallows cut in
shreds, and two tablespoonsful of sherry
(vanilla or sweet almond extract may be
used instead of sherry). Fill into tall, slen?
der glasses, lined with slices of sponge cake
or halved lady fingers. Chill on the ice be?
fore serving.
The three importan^ points to remember
in making all junkets are that the milk must
be only lukewarm when the tablet is added,
that the junket tablet must be thoroughly
dissolved and that the mixture must not be
jarred while it is in process of "jellying."
A milk or fruit dessert is the one to choose
for the children. Junkets in various forms
help you to serve milk, "the children's meat,'
in another way, concealed in a dessert that is
attractive though nutritious, and is not too
?Wtefc.
%&3Mbune
Instituir?
^g^ At your Service
Menu for a July Luncheon
By FLORENCE TAFT EATON
This menu for a luncheon or supper makes
use of some of the best things that the July
garden affords, and is moreover thoroughly
Hooverized.
Tomato and Corn Chowder Barley Crackers
Peony Salad
Roman Biscuit, Neuchatel or Cottage Cheese.
Raspberry Parfait Hot Water Sponge Cakes
Recipes
Tomato and Corn Chowder.?Cut two good
slices of salt pork in small dice and fry until
a light brown in the kettle in which the chow?
der is to be cooked. Remove from the stove
and add, in layers, six or eight potatoes sliced
in small, thin slices and four new onions,
minced. Add to each layer salt and pepper
as wished. Cover with boiling water and let
simmer while you are peeling and dicing two
or three good sized tomatoes to add to the
chowder. Cook until vegetables are tender,
but not broken, stirring occasionally; then
add half a can of corn?or better, if fresh
corn can be obtained?the corn from three or
four ears. Add a pint of milk at the boiling
point, and more seasoning, if necessary. Allow
it to cook for five or six minutes longer and
serve at once. This is a very fine chowder.
It may be thickened if preferred. Stewed
tomato may be used, the corn or tomato, or
both, may be omitted, and the "potato chow?
der" resulting is also delicious.
Barley Cracker.?Use one cupful barley
flour, one cupful of fine oatmeal and white
flour, mixed, one-fourth cupful of lard, but?
ter or substitute, one-half to one teaspoonful
salt, one-fourth teaspoonful of soda dissolved
in one-half cupful of milk. Roll about one
fourth inch thick, cut in small rounds, and
bake.
Peony Salad.?Peel medium sized tomatoes,
cut a slice from the top and remove pulp. This
may be used for the chowder. Cut the toma?
toes in sixths halfway to the bottom anc:
spread slightly apart as petals. Put each or
a couple of round, crisp lettuce leaves, anc
fill nearly to the top with finely diced crisp
cucumber, salted slightly. Top with stiff
mayonnaise.
Raman Biscuit.?Work into a cupful of raised
bread dough?any variety is good?two table?
spoonsful of margarine and one of Indian
cornmeal. Roll thin, using Indian meal in?
stead of flour on the board. Sift over a little
more of the Indian meal and roll it lightly
into the dough. Cut in rounds and bake as
cookies.
Raspberry Parfait.?Whip a pint of cream
stiff and sweeten very lightly, or not at all.
Cook a pint of raspberries until broken?five
minutes or so?pressing all the juice and pulp
possible from them and then reboiling this two
minutes with three-fourths as much sugar as
juice. This should be done long enough be?
forehand to get cold. Put some of the whipped
cream in a melon or brick mould, then?irreg?
ularly?some of the syrup, and so continue
until all is used. Pack, mould in salt and ice
and let it stand four hours or more. The syrup
may be mixed lightly with the cream if pre?
ferred. The syrup can be made into sherbel
and alternate layers of sherbet and whippec
cream packed in the mould. If sherbet i;
made, add a tablespoon ful of lemon juice t(
the raspberry, and half as much water as
juice.
Hot Water Sponge Cake.?One large cg^, yoll
and white beaten separately. To the yolk ad(
one teaspoonful of orange or lemon juice ant
a little of the grated rind and half a cupful o:
sugar. Beat until thick and lemon-colored
Add one-sixth of a cupful of boiling water, ;
pinch of salt, the stiffly; beaten white, atii
lastly fold in one-half cupful of flour (ric<
flour will serve), in which has been sifted one
half teaspoonful of baking powder. Bak
in teaspoonfuls in very small gem pans. Thes
tiny sponge cakes are very delicious. In ol
times "before the war" I used to drop a bi
of frosting the size of a peppermint in th
centre of the top of each, using confectioner?
sugar and moistening it with orange juice an
grating in a bit of the yellow peel. (No egg.
THE TRIB?NE CO-OPERATIVE CONSUMERS1 CLUBS
(11. S. Food Administration License G -6733S)
Telephone Morningside 7795 to Place Orders
Besides coffee (see Page 4 of this section for prices),
the following staples may be bought at a saving of from
4 to 8 cents a pound or a dozen:
High grade eggs, candled for quality, at wholesale cost
plus 3 cents a dozen (probably 48 cents).
Highest grade pasteurized print butter, SO cents a
pound.
Dried lima beans, in five-pound packages, IS cents a
pound; pink beans, to be used instead of navy beans, II
cents.
In iwenty-?ve pound packages, large prunes at IS
cents, small ones at 12 cents.
am
y
Some Patriotic Desserts of
_ Cold Rice and Fruit
By DORA MORRELL HUGHES
DESSERTS of rice have the merit of be?
ing, "according to Hoover," inexpen?
sive, easily prepared, and when prop?
erly made are very inviting. Rice should be
cooked so that each grain holds its shape, ex?
cept when jellied. To keep the grains distinct
have the water boiling rapidly so that they
jump when put into it. Let them boil fast until
soft, from twenty to thirty minutes, then drain
off the water, saving it for starching or for
soup thickening, and steam in the double boiler
until dry. Cooked in this way, with the addi?
tion of raisins or cut dates, it is a good des?
sert for children, to be eaten with milk.
Plain Rice With Variations
Rice boiled in fruit juices?currant, rasp?
berry, strawberry or a combination of any two
?is better than when cooked in milk or water.
The juice may be diluted a little, but must re?
tain its flavor. Mould the rice in cups. It is
pretty to have a cherry at the bottom of the
cup, so that it appears pressed into the top of
the rice when turned out. Served with a soft
custard, this makes an especially good supper
dish for children and invalids.
Plain boiled rice, with preserved ginger or
half a pear or other fruit and cream, is an at?
tractive, wholesome dessert. Rice, hot or cold,
without fruit, is often liked with a chocolate
sauce, made most simply from the chocolat?
prepared for drinking and thickened to propei
consistency with cornstarch or tapioca.
Try pressing rice into a ring mould. If yoi
have no mould set a bowl into a pudding disl
and shape the ring around it. Fill the rinp
with any kind of fruit or berries or jellier
fruits. Cut large fruits into cubes. Dress witl
whipped cream or with soft custard. Rice anc
fruit in layers, like an escallop, served witl
crushed fruit juices, is very delicious. Whei
the juice seems flat add a little lemon to en
liven it.
Rice custard may be made by adding cooke<
i ice to the usual custard prepai-ation. It mus
be smoothed thoroughly into the milk and egg
and is equally good whether steamed or baked
When steamed it has a very fine grain and i
not likely to whey. It may be eaten plain o
served with fruit or jelly.
One of the most delicious puddings is als
one of the cheapest. Its excellence depend
wholly upon its slow baking. If properly bake<
it is jellied. It is to be served cold. One quar
of milk is turned into a buttered pudding disi
in which the pudding is to be served. To thl
is added three tablespoonfuls each of rice an
sugar. Raisins or dates may be added. Bak
slow for two hours or more. The milk mus
not get hot enough to bubble. Stir often whi!
it cooks. This can be prepared and bake
while breakfast is being eaten and dishe
cleared away, and is an excellent dessert for
hot day's dinner.
Rice Surprises
For children make rise surprises. It may b
that children of larger growth will like thei
too. A nut meat, a bit of fruit or even fin
marmalade or a chocolate is rolled in col
cooked rice, then in sugar. These surprise
may be crumbed, egged and fried like en
quettes, if one has no scruples about using fat
for frying in these times. They are goo
enough without the frying, however.
Rice and Pineapple
Maybe you will like a combination cf ri(
?uid pineapple, When a pint, of water is boi
ing hard add a third of a cupful of rice and
half a teaspoonful of salt. When it is soft re?
move, add two eggs well beaten and throe
tablespoonsful of sugar. Have ready a but?
tered mould. Put a layer of the rice mixture in
the dish, then a layer of cooked or canned pine?
apple, grated or in cubes. Continue until all
is used. Set the mould into a pan of hot water
and bake for half an hour. Let it become very
cold before serving and add cream. Any fruit
may take the place of the pineapple, but this
flavor is very pleasing with rice.
Rice and Candied Fruits
Somewhat more elaborate, hut not more de?
licious, is the following:
Boil the rice and when soft add a teaspoonful
of sugar and a beaten e^. Stir well and re?
move from the fire. Mix into this a half cup?
ful of candied fruits (cherries, apricots and
pineapples are to be especially recommended?
cut into pieces. Turn into a shallow pan and
smooth. When cool cut into strips three inches
long and half as wide, ro'l in egg and crumbs
and brown in butter or vegetable oil. Dust
with powdered sugar and serve hot.
Riced Ice Cream
Boil four tablespoonsful of rice for fiven-";
utes in water. Drain, add one pint of milk anc
simmer until the rice is like jelly. Flavor to
taste. Have readv soaked one-half ounce o!
gelatine and dissolve it with four tablespoons?
ful of sugar. When the rice is cooled mixwiu
the gelatine and sugar and one-half pW*
whipped cream. When all is thoroughly mix*:
turn into mould and pack in ice and salt.
ADVERTISEMENT.
MAY S POIL
UNLE/r YOU TAKE THE /AME CAR?
/"ELECTfNG YOUR JAR RUB8EP
A/ YOU TAKE PREPARING THE FRUIT
Select
JAR RUBBER/
AN?D TAKE MO CHANCE/
?"of ?u/6 at ?Jept. and Gunf iJ Bttftt
?u ,'. ',-it at 15c a doi.
LOKINU LANK CO.,
?> UarriM>n H.. New York CttJ
Hhori* Worth loi*