New-York tribune. [volume], August 04, 1918, Page 2, Image 44

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

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THE SERVANTLESS SUMMER BREAKFAST TABLE
With Bread Slicer and Toaster, Coffee Percolator and Vacuum
Bottle, "Madame Is Served" Without Servants
roigotten!
THE summer breakfast tabie would be
nearly equipped if you had the bread
sheer, electric toaster, water bottle and
coffie percolator that were tested in The Trio
une Institute this week. All of these devices
stand for convenience and economy and the
solving of the servant problem. Do nert insist
"on kicking against the pricks," solving your
new problems in old-fashioned ways. It is
short-sighted economy which spells extrava?
gance in the end for the "professional house?
keeper" to begrudge herself time saving, heat
saving and food saving apparatus.
Slice Your Bread on the Table
The "Save-A-Loaf" Bread Slicer will cut
bread in four different thicknesses?%-inch,
Vi-inch, %-inch and %-inch. It may be ad?
justed to any one of the desired thicknesses
by the metal device on one side of the semi?
circular knife holder. The thinnest slice
(Vi-inch) is very appropriate for bread
and butter sandwiches to be served with tea or
salad, while the second and third sizes ar*
suitable for table use. The largest size might
be used for the hungry twelve-year-old boy or
the farmhand's dinner pail.
The old-fashioned, comfortable, family style.
of cutting the bread on the table in order to
avoid cutting too much and having it wasted
is again in high favor?as is any food style
that saves bread. Even the crumbs are con?
served by the wooden base of the slicer. Wheth?
er you are making monumental piles of sand?
wiches for canteen or picnic, or cutting a few
slices for a family of capricious appetites, the
slicer is a bread saver, a convenience, and fur?
nishes a trim and uniform slice.
The device consists of a wooden base, 9 by 7
inches, upon which is mounted an arch-like
nickel-plated steel frame that serves as a guide
for the knife. This frame is so attached that
it can be turned down flat on the board when
not in use.
Across the bottom of the frame is a rod or
bar which can be locked at various distances
ahead of the frame. When a slice of bread Is
to be cut the loaf is pushed against this bar,
and by changing the position of the latter the
thickness of the slice is varied.
For those who wish an attractive slicer for
the dining table there is a de luxe model which
has a white enamelled circular board, 11 inches
in diameter, and a slicing unit of Sheffield steel,
nickelled on conper. An ivory handled steel
knife accompanies this model. The same vari
An e'ectrlc toaster which makes toasting
br?3d at the table convenient and In?
expensive and gives a most
superior product
?tions in the thickness of the slice are obtain?
able.
Save-A-Loaf Bread Slicer. Price $1.50. De
Luxe Model $3.50. Made by the Home Helps
Mfg. Co., 39 West Thirty-eighth Street, New
York City.
Toasting Bread by Electricity
The Manning-Bowman Electric Toaster is
an upright type constructed of nickel-plated
steel and has a fibre-tipped base, so that the
heat will not affect any surface on which it
may rest. There is a spring-hinged door on
each side and two slices of bread can be toasted
at one time very handily. The hot toast is
most conveniently turned on the spring door
when lowered by the wooden knob to a hori?
zontal position.
On the top of the device is a rack for holding
the toast over the heat after it is made or for
drying out slices of fresh bread immediately
before toasting.
The appliance can be used from a lamp
socket, and the six feet of flexible connection
cord provided has a special plug, which is very
quickly and easily removed by pressing a re?
lease button. Any one who has struggled to
A bread-saving slicer that can he
used on the table and will give
four uniform thicknesses of sficc.
varying from the stylish thin
sandwich to the growing boy's
three-quarter Inch size
detach a plug at the hot toaster (where cur?
rent must be broken to avoid blowouts) will
appreciate what a saving of time and temper
this improvement means. We recommend this
device as a pacific and gracious addition to the
breakfast table as well as a good toaster.
The device works efficiently, although it is
not quite so quick in action as some other elec?
tric toasters because of the lower current con?
sumption. The cost of operation at 10 cents
per kilowatt hour is 4 cents per hour. It. took
three to four minutes to toast two large slices
of bread to a golden brown on both sides?that
is at, the rate of one slice of bread every two
minutes, which is fast enough for all practical
purposes and economical, as well.
At least ten slices could be toasted in fifteen
minutes at a total cose for fuel of 1 cent. Live
coals and gas may be better than electricity for
some needs, but we defy any other heat to yield
the even, golden brown slice, all crispness out?
side and softness within, that marks the elec?
tric, toasted bread for its own. Besides, it is
a great advantage to toast bread at the break?
fast table so that no time at all is lost between
the toasting, the buttering and the eating.
Manning-Bowman Electric Toaster. Price
$5.50. Made by Manning, Boierman & Co.,
M?rie.':r.. Corn.
An aluminum stove type percolator that starts to work "percolating"
within a minute after heat is applied
Percolated Co??ee
The Manning-Bowman Percolator No. 909??
is a stove type model, with a 3%-inch diameter
circular pedestal base. It is constructed of
aluminum and has an ebonized wooden handle
and glass cover, with a metal rim protector to
reduce the chance of breakage.
Inside of the pot is the percolating tube,
which is made in one piece and has a valve
tube at the lower end and the filter basket and
spreader plate attached at the top. These va?
rious parts can be readily ?v.noved and sepa?
rated for individual cleaning.
This percolator can be used on all kinds or
heaters, electric, gas, coal, oil or alcohol, but
when used on the gas range it is advisable to
use beneath it the heating plate provided, so
that the polished finish of the device will not
be affected.
Over a gas flame, using cold water, percola?
tion began in less than a minute, and as soon
as the water is rapidly forced up through tho
tube (about five minutes) the flame may be
reduced. Fifteen minutes is the time usually
required to prepare the coffee for tl s average
taste. The capacity of the model is three
pints.
In making percolated coffee one heaping or
two level tablespoonsful of medium ground
coffee for each cupful of liquid is used. This
coffee is placed in the perforated metal basket
and the heated water is forced up through the
metal tube and sprayed over the grounds. By
the time the water has passed through the
tube and tallen again into the pot it loses sev
eral degrees in temperature, so that it never
really boils. The coffee in the lower part of
the percolator does reach nearly 200 degrees
Fahrenheit, but never 212 degrees Fahrenheit,
although the water in the tube is boiling when
it starts on its upward journey. The water
comes in contact with the coffee so often and
for such a length of time, between fifteen and
twenty minutes, that the result is a larger per?
centage of tannin than is found in filtered
coffee. Convenience in making and clarity are
the two chief claims of the method to favor;
Remembered!
and this percolator is a very well construct^'
device of its kind.
Manning-Bowman Percolator No. 9093. P?
$5.50. Made by Manning, Bowman & Co
Meriden, Conn.
The Useful Vacuum Bottle
The Hotakold Vacuum Bottle looks like the
rest of the thermos family, and es uvaal rk
votes itself to keeping liquids hot or cold a?
desired.
It has a nickel-plated metal case, containing
a glass filter resting upon a wire spring base
with a cork stopper and a screw cap cover. To
convert this cover into a drinking cup a small
spring handle, which can be quickly clamped
over the edge and just as quickly removed ?t
provided. This is an individual, not a famiiv
trait.
The bottle under test showed very good he?.
and cold retention properties. A quart of ic?>.
cold water put into the bottle at a temperature
of 38 degrees Fahrenheit had reached 65 d?.
grees Fahrenheit three days later, while the
same quantity of boiling water had still a
temperature of 125 degrees Fahrenheit twenty.
four hours after being placed in the receptacle,
In making a practical test to duplicate con
ditions that might, obtain under ase, ice-cold
water at 37 degrees Fahrenheit was placed in
the bottle. Four hours later it was opened
and found to register 43 degrees Fahrenheit
which is perhaps a more healthful tempcratur?
for drinking than 37 degrees. One cupful o?
water was taken out, the bottle closed and
four hours later the temperature was found to
be 50 degrees Fahrenheit, which would also h
considered cool enough for drinking. After re
moving ont: more cupful of water the bottle was
left closed until twenty-four hours from tht
beginning of the experiment, and when opened
it was found that the remaining water had
reached 66 degrees Fahrenheit, which wouldb?
rather too warm, 45 to 50 degrees Fahrenheit
being an average temp?rature that would be
described as cool. This proves that the bottle
will serve its purpose well overnight or for
an eight-hour motor trip. At home or abroad
summer or winter, day or night, a vacuum bot?
tle is a good thing to have.
This style bottle is made in t-vo sizes?-pint
and quart.
Hotakold Vacuum Bottle. Price?: Pint, $3.25;
quart, $5. Made by Manning, Bowman & Ca.,
Meriden, Conn.
NOTE-?See Tribune Graphic for
other appliances tested and en?
dorsed by Th? Tribune Institute,
Corn?To Be
Canned or Dried
CORN, like peas and string beans, should
be canned as soon as possible after
gathering. The best time to can corn
13 when it, has just passed the milky stage and
not yet reacehd the dough stage. If canned
during the dough stage it is more difficult to
sterilize and has a cheesy appearance in the
i a r.
Corn in the Can
Remove husk and silk and blanch on the cob
in boiling water for three or five minutes. Cold
dip quickly and with a sharp knife cut the ker?
nels from the cob. The kernels may be score?!
before cutting if desired. Pack the corn imme?
diately into the hot sterilized jars and rill to
within one-quarter inch from the top to allow
for expansion. (Whereas most vegetables
?brink on canning the starch of the corn
?wells.)
Adjust the sterilized rubber, add one tea
ipooniul of sail to each quart jar and boiling
water to overflowing. Partially seal and ster
i ize in boiling water for three hours; in water
?eal, 214 degrees F., for two hours, or under
five pounds' pressure for one and one-half
hours. When sterilized complete the seal and
cool as quickly as possible, but avoid leaving
the jars in a draft, as breakage may result.
If the housekeeper wisTies to can the corn on
the cob the method is the same. This is not ad?
vised because of the high price and scarcity
of large containers and the waste space in
packing.
If certain precautions are taken the chance
of flat sour is greatly minimized. Freshly
gathered young corn, rapid packing after
blanching and quick cooling after the correct
period of sterilization are practically sure to
hpell success in canning corn.
Vegetable mixtures with corn as one of the
ingreeiients make very attractive and useful
canned products for winter soups or vege?
tables. Any desired combination of ?he vege?
tables in season may be used. Tomatoes aod
corn go well together, using two parts to ono
r?art corn. If lima beans or okra are combined
with corn and tomatoes, uce one part corn, one
j-.art beans or okra and three parts tomatoc
The vegetables are prepared before canning as
though they were to be put up separately.
The time for sterilization of vegetable mixture's
h two hours in boiling water or water seal,
; igrees Fahri nheit, or one hour under five
pounds pressure. A larger proportion of corn
and beans would necessitate a longer period of
sterilization (three hours in the hot water
bath).
Drying Corn
Young, tender corn is almost as necessary
for an attractive dried product a* it is for
?canning. Husk srnd mlk the corn, then boil on
the cob three to five minutes. Cold dip quickly
and cut the (cern?is from the cob with a sharp
knife. Spread in a thin layer to dry. Start
th'i drying at 110 degrer-ji Fahrenheit, gradu?
ally raiding the temperature to 145 degree?
al '??! heit. I? will take three- and a half to
?nd a half hours to complete the- drying.
: , ?. the dried product in'e? bowl? or boxes and
rendition" for two or three days; i. ? .. stir
,?? /era) times a day or p'tir from one container
to another to inxure a uniformly dried product.
Store in fibre containers covered to protect
content:* from dust, moisture and insects.?
Compiled in The Tribune Institute.
Candy Making With but Little Sugar and That Not White
ARE yon a true blue American? Tf yon
aie, how can you eat candy just "for
fun" when our Allies and our boys
over there and the cannera and preservers
over here need every ounce of sugar for war
work? Do you know that recently 11,000,000
pounds of sugar went down in one ship alone
out of several that were sunk, and in one
week 26,000,000 pounds of sugar was dis
solved in the sea?
If you must have sweet? at least be sure
that they are war candies, made of honey,
maple syrup, maple sugar, molasses or the so
called corn 6yrup, combined with the fruit.-e
and nuts. Many unusual combinations of
these mav be made at home, which are not
expensive when compared with many of the
prices paid for store candies, even with the
use of the more, expensive sweetening agents,
such as the maple products, honey, etc.
Maple Fondant
Maybe you don't know that a delicious
creamy fondant can be made from maple
syrup. We know home folks can do it be?
cause we tried it, out right here in the Insti?
tute laboratory. To make a pound of maple
fondant, boil one pint of maple syrup until
the candy thermometer registers 241 degrees
Fahrenheit. (Test your thermometer in boil?
ing water before making the fondant to as?
certain if it registers 212 degreed Fahrenheit.
If it doesn't, then be sure to allow for the
difference when making any candy.) Cook
slowly to prevent boiling over. Wash the
sides of the pan with a piece of cheesecloth
dipped in boiling water, to avoid crystalliza?
tion. When the syrup has reached 241 dc
groes Fahrenheit, pour it onto a cold platter
which has been dipped in cold water. Lot
stand a few minutes to cool, but not. long
enough to harden. Begin working the syrup
with a fork, wooden spoon or paddle, and
Continue doing so until it is creamy and a
very pale tan in color. When it changes to
a stiff, lumpy consistency, knead with the
hands until smooth. Put in a bowl and cover
with oil paper to keep out the air until used.
A candy thermometer is very essential in
making fondant, more so than with any other
confection. Only when the cook is experi?
enced in fondant making mnv the thermom?
eter be dispensed with. A goo?l one can he
purchased for $2.50.
This fondant has various use-?. Roll small
pieces of it into little balls, let stand in a coo!
place for fifteen minutes, and dip in melted
bitter chocolate. Chocolate melts at a verj
low temperature and when it registers ahoul
90 degree? Fahrenheit it is ready for dipping
Melt over hot water and be careful not to nl
low It to become much warmer. Drop th?
balls of fondant info the melted chocolale
and remove with a two-tined fork or a. regula:
bonbon dipper. Il" neither can bo had a forl
of any kind may be used. Drop candies oi
oiled paper and put in a cool place to harden
One pound of these bitter chocolate mapli
creams co?.tn about 40 cents, even with mapl?
Hyrup at 69 cents a quart.
?y LOUISE M. WILLIAMS
Domestic Scientist, The Tribune Institute
if chocolate covering is not desired the fol?
lowing method of treating the fondant will
make a creamy divinity fudge. When knead?
ing the fondant -.vori; in about one-half cupful
of chopped English walnuts. Press out in a
sheet about, three-quarters of an inch thick in
a greased pan, mark in squares, and set in a
cold place. When hardened, cut into squares.
One pound of this would cost about 50 cents,
without nuts the cost would be about 38
cents a pound.
Nut Caramels
The following recipe for nut caramels calls
for maple sugar and corn syrup, chopped nute
and cherries as the chief ingredients:
1 cupful maple sugar 8 Maraschino cherries
% cupful corn syrup <-i cupful chopped
Cook the maple sugar, c^rn syrup, milk and
butter together until the candy thermometer
registers 243 degrees Fahrenheit, or until the
mixture will form a hard ball when a little of
it is dropped into cold water. Then stir into
it the chopped nuts and cherries. Pour im
Ji^Si-^aS^^,^^^:;?^^
mediately into a greased pan. The cherries
may be omitted if desired. Place in a cold
place to harden. When partly cooled, mark
into squares, so that it may be easily broken
when ready for eating. Wrap in rice or wax
paper. One pound of these nut caramels,
omitting the cherries, will cost about 45 cents,
with maple sugar at 35 cents a pound.
Molasses and Map^ Sugar Nut Brittle
The us?.' of molasses or "corn syrup," so
called helps greatly to cut down the cost of
candy making. The brittle with "fifty-fifty"
molasses and maple sugar is especially good
for those who like hard and "chewy" candies.
1 cupful of molasses 4 tablespoonsful oleo
1 cupful maple sugar or butter
2 tablespoonsful ' 2 cupful of chopped
vinegar English walnuts
Cook all but the nuts together until the
mixture will become brittle, when dropped
into cold water. Add nuts and pour into weil
greased pan. Mark into squares and cool.
Nut and Fruit Candies
The combination of fruits and nuts makes a
very good mixture for chocolate or cocoanut
covered candies. Equal quantities each of
nuts, raisins and datei- run through the meat
chopper and combined with two tablespooni'
f ill of shredded cocoanut and one tablespoon -
ful of honey for each cupful of the mixture
is one good suggestion, it should be packe?i
in a greased mould, pressed with a weight, and
allowed to stand in a cold place for about
one hour. Cut in strips or roll out ball and
dip in melted bitter chocolate or shre Ided
cocoaniit. Other fruits and variom? nits
may be combined with equally good results.
Puffed Cereal Balls
Is there a child or a grownup who doesn't
like puffed cereal or popcorn balls? If there
are a few who have turned up their noses at
them in the past, let them taste these and be
converted :
4 cupsful puffed rice 2 tablespoonsful but?
or popcorn ter or oleo . . .
-?.', cupful maple y2 teaspoohful salt
sugar : ? ti'.blespoonful
'ii cupful corn syrup ?.-?negar
?4cupful molasses hi cupful water
Heat the puffed rice or popcorn in a warm
oven on a platter 111?* il crisp. Cook the other
ingredients until when a little is tried in cold
water the mixture fill crack. Pour over the
crisp puffed rice or corn, mix thoroughly and
when cool shape into balls and place on a
buttered pan or wax paper to harden.
Twenty-four balls, weighing one-half an
ounce each, cost 25 cents, about 33 cents a
pound. This recipe is a war-time candy in
two respects. If uses the corn and rice and
spares the white sugar.
Sugarless Marshmallow Pastes
If maple sugar or syrup is unobtainable or
the price is prohibitive (though even maple .
candies, home-made, cost only about 50 cents
a pound), something else must be used. "Corn
syrup" is very reasonable in price and there
is a certain type of candy for which it will
serve as the main ingredient, making the use
of granulated sugar unnecessary. The chil?
dren and grownups both will like these con?
fections.
4 tablespoonsful I cupful corn syrup
gelatine flavoring.
Vi cupful cold water
Dissolve (he gelatine in the cold water.
Heat the corn syrup to boiling and pour over
the dissolved gelatine. When partly cooled
begin to beat with an egg-beater and continue
until stiff, add flavoring, and then finish beat?
ing with a spoon until the mixture will pile
up and hold its shape, (.'over a tin or plate
with a coating of powdered sugar and corn
starch mixed in equal quantities. Over this
spread the can??y mixture mid when well
cooled and set, c?yat the top, cut in cubes, and
roll in the oornstarch and powdered sugar.
These are somewhat like marshmallows, some?
what like "pastes."
There are many variations of this recipe- -
any flavoring desired may be used, pepper?
mint, wintergreen, lemon, orange, vanilla,
chocolate, etc. ' Vegetable coloring to corre?
spond to the flavor makes the candies very
attractive. Finely chopped nuts, dried fruits
or maraschino cherries all belp to vary the
foundation recipe. If any of these are used
they should be very finely chopped and about
one-quarter cupful added to each mipful of
"corn syrup" used. One pound of the plain
marshmallows costs about 15 cents.
Prune and date confections are delicious
and very good for children. Soak the large
prunes overnight in water, then remove stones
and fill centres with chopped peanuts or Eng?
lish walnuts. A little pulverized sugar moist?
ened with water or milk and mixed with the
nuts adds greatly to the flavor of the candy.
Dates may be treated in the same way with
equally good results.
These are ideal candies, especiallj Tor the
children, from the triple viewpoints of econ
omy, sugar savin;?- and health.
Acknowledgment is made to the Boston Cook?
ing School Coo!; Book and to Marg Elizabeth
in The Delineator for suggestion? on which The
Tribune Institute's experimental tvork was
based?
THE TRIBUNE CO-OPERATIVE CONSUMERS' CLVBS
(U. S. Food .Administration License G-6733S)
Telephone Alornlngside 7795 to Place Orders
if you are willing to cooperate and take a little trouble, assuming part nf the retailer's
work and buying in s? n>! v liolesale quantities, yen cm save money c?n foods.
The ?'(??lowing staples may he bought at a saving of from 4 to 8 tents a pound or a
dozen: High grade eggs, candied for quality, at wholesale cost plus 3 cents a doren (prob?
ably SI cents). Highest grade print butter, SI cents a pound. Dried lima beans, in tivc-i
pound packages, IS cents a pound; pink beans, to be used instead of navy beans, It
cents. In twenty-five pound packages, large prunes at IS, small ones at 12 cents.
rVi w? i* pif?pjfl f
Founds of Sugar
E
VERY housekeeper will be able to pur?
chase twenty-five pounds of sugar at?
time for canning over and above her
three pounds per month regular allowance.
All that she has to do is to sign a certificat?
issued by the Federal food administration
and leave it with her grocer. The certificate
is sent to the Federal Food Administrator of
the state in which the purchase is made. Why
not. use this sugar for making fruit butters,
which take a minimum of sugar, and save on
your sugar and butter bill for the winter?
The housekeeper is on lier honor to use this
twenty-five pound allowance for preserving
and canning to the very best advantage. It
goes without saying that it must be used for
no other purpose than the conservation of
fruits and vegetables. Any other would bf
backing the Boche! But we should go further.
The rich pound fur pound - ? jellies
should be put up in very sm?.ll quantities, if at
all. Use the sugar wiser. for conservation
purposes, not for making preserves of tie
luxury type. Whereas fruits may be canned
with boiling water very successfully, it is well
with some of the smaller berries and more
delicate fruits to use a light syrup (one cupfil
of sugar to two cupsful of water) to prevent
shrinkage. Put your sugar allowance inu>
fruit butters, canning of the small truits.atd
your three pounds tier Derson into the coo<ing
sind serving <>f the fresh fruits and vegetables,
::r,A small amounts in rr.^c" and ice rrearns.
rather than into the coi i heavy des?
serts, candies, rich preserv 3 and icings, wbici
are luxuries, using the -propor?
tionate amounts.
Fruit butters are very easy t-1 make ~-"d tait
much less sugar than do the jams, marmalade?,
jellies and preserves. The children like the?
on their bread in place of plain butter. App?
butter may be made either with or withott
cider, while pear, plum and peach butters a?
made without cider.
Apple Butter
Peel and slice tart apples and add enoufji
water to make a thin apple sauce. Simmc
for three or four hours, stirring frequently
Sugar, white or brown, molasses or eyruproaf
be added for sweeten ng, ? two cupsful*
each gallon of the butter. Spio s to tast* a?
stirred into the butter when it '? done. *
good mixture is one-half teasp onful each?
ground cinnamon, cloves and allsp.ee to e?iri
gallon of butter. Pour boiling hoi into net
sterilized jars or glasses. Seal, place on ?
rack over boiling water and steam for hue?
minutes, having boiler covered to avoid losii?
the steam. Remove containers and cool.
Peach Butter
Remove skins by dipping into boiling wat*
until the skins loosen, then into cold wate?
-tone, paving a few of -, flaw
ing the butter. Place ??? preserv?
kettle, mash with a wooden sp on and cook |
their own juice until soft. Measure the P>'&
and add ont half the amount of sugar ?Jf
several broken k? rnels, cook slowly. ,st?rr!"|
frequently, until very thick. Pour into ft|
sterilized jars or glasses, seal and steam *<*
fifteen minutos in a boiler over boiling wat?.
Cool (And ?..tore. A. L> *?