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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> *?