New-York tribune. [volume], August 11, 1918, Page 3, Image 45

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

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"Pick-Me-Up" Preserving in a Kitchenette
tiy EDITH KENYON
SMALL wonder that the average New Yori:
kitchenetter, with "back home" memories
of huge preserving kettles, idle by their
hugeness for the major part of the year, and
?Te bushel? of peaches as the minimum quan
,'j.y f0r "putting up" a year's supply of peaches
inerely? surrendered long ago to canning fac?
tories without a shred of argument, against
?fiat expensive policy. Or that, reading to-day
i ?fanning outfits" for which there is not room
?nough in a kitchenette for active service or
storing, she surrenders again to a dependency
0 factory sweet?.
Bat there is a way in which fruits can be put
ap, easily, casually and with artistry, without
uore equipment than the average kitchenette
iffords, even to the containers for the fruit. It
is g system based not on quarts of fruit and
Jays of work, but on gills, stray boxes of ber?
ries and half dozens of larger fruits picked up
? cheaply a:* one may find them these days,
and on stray fragments of timi>.
Equipment and
Containers
Follows the only necessary equipment:
A two-quart enamel or aluminum stewing
pan; a bowl, fine porcelain or earthenware; a
pur?e sieve; ? spoon, your best silver one pref?
erably; one burner of small gas range or an
electric unit: a cake of paraffin, preferably in
i ?nail tin coffee pot for ease in pouring;
three or four containers, as cunningly shaped
?maybe chosen.
Now, ir?iese containers are salvage purely;
small cold-cream jars, bottles in which come
mayonnaise dressing, jars for anchovy paste,
dried beef containers, earthenware custard
cups, or small earthen bowls picked up at the
5 and 10 cent stores if one must buy them;
anything that is glass or glazed earthenware,
with or without lids; anything that is small,
from an eighth to a quarter pint, enough for
breakfast marmalade or dessert with cake or
cheese.
How to
Dolt
And now for the method of making these
"pick-me-up*' preserves, sealed in lidJess jars,
with paraffin for their covering. They must be
thick jams and fruit pastes, otherwise their
juices are likely to seep through the paraffin
and spoil.
The berries are put on the fire >in the
saucepan, with perhaps a teaspoonful or two of
cold water to start the juices, and are brought
to a boil of two or three minutes. They are
turned into the sieve, over the bowl, and
worked through it, to remove the seeds, which
insures their firm consistency. The pulp and
juice is then measured and returned to the
stew pan, with one-half to three-quarters of its
measure of sugar. Cook quickly, stirring to
prevent burning, until it is a thick marmalade.
It is then turned into the containers, which
Bhould be gcalded previously and covered with
melted paraffin when cooled.
The little jars, particularly if they are
opaque, should be labelled, and if bright-colored
crepe or tissue paper be tied compactly over
their tops with gold or silver cord their ex?
teriors are as decorative as their contents are
delicious, and they make a graceful Christmas
or birthday remembrance or a tidbit for the
invalid's tray.
Delectable
Marmalade
One box of berries will fill three or four of
these small containers, and the whole operation
is over before the charm of it wanes. Three
or four jars of superlative raspberry marma?
lade, with a minimum expenditure of money,
time and strength.
Strawberries, raspberries, red and black;
blackberries, currants, gooseberries, may all be
turned into marmalade and these small con?
tainers with dispatch. Apricots may be seed?
ed, put through the sieve and cookec? down into
a marvellous apricot paste. Peaches may be
turned into sublimated "butter'' with the addi?
tion of a little cinnamon and, if one gTows reck?
less, a few almonds blanched and shared into
strips and cooked with the fruit.
Plums, damsons, greengages and the like are
better if they are merely seeded and cooked
down with their skins, which, with most
varieties, dissolve into bits. Orapet likewise
should have their skins removed and saved;
then after the pulp and seeds have been soft?
ened by a few minutes' cooking, they should be
put through the sieve, the skins added and
put back over the fire for final cooking.
A delicious pear conserve may be made for
this sort of "minute" preserving by peeling half
a dozen or a dozen pears and cutting them into
bits, adding to them the juice of a lime or a
lemon to aid in the jellying process, and cook?
ing them into a thick patte. Bits of preserved
ginger may be added to the pears.
Or a box of cherries may be seeded and
cooked down with their skins into ? thick po?te
sufficient for three or four small jars.
One of the most inexpensive and good mar?
malades is quince. If a little more trouble be
taken one can almost double the quantity of
marmalade from a given amount of fruit and
add to its goodness. If the peel and corings of
three apples and three quinces be cooked in
enough cold water to cover well, put through
the sieve, and this added to the pulp of the
apples and quinces, almost one quart of fine
flavored quince marmalade will result.
"Grapefruit, Orange and
Lemon," With Variations
A most encouraging recipe to work with
In this sort of simple home preserving, particu?
larly if one is fond of breakfast marmalades, is
thft famous formula of "one grapefruit, one
orange, one lemon." These are washed, their
seeds removed and the bitter core of the grape?
fruit taken out. The juice is squeezed out and
th? pulp and skins put through a grinder?alas
for that kitchenette which has none! Other?
wise they can be laboriously, but with good re?
sults, cut into small, very small, bits. The pulp
and juice are measured?about three cupsful is
the quota. Three times the quantity of water
is added and it is put away overnight. In the
morning this is put on to boil for fifteen min?
utes. After cooling the sugar is added, cup for
cup, and the mixture boiled down to the jelly?
ing point.
The variations on this recipe are many end
joyous. To one quart of the mixture may fce
added a few slices of pineapple, canned er
fresh, cooked, cut into small bits, and a mui
malade distinctively flavored results. To an?
other portion may lie added a few spoonfuls o?
preserved strawberries and pineapple. To an
other portion a cup or half a cup of seede?
raisins will give an entirely different flavor, anj
to another bits of preserved ginger or pre?
served kumquats may be added.
A Joyous Glance
Backward and Forward
And when at the end of the coming fall she
surveys her rows on rows of preserve jars, tall
and squat, thick and slender, glass through
which small herring or anchovies were wont
to peer and earthenware cast by the unimagi?
native for mere baked custards, all of them
capped securely with their seals of paraffin,
and those topped with gay squares of colored
paper, tightly tied down with tinsel cord, and
alluringly labelled, she will wonder how the
"back home" memories of huge kettles, hot
stoves, bushels of fruit and barrels of sugar,
with all the attendant horrors of burning sugar
and universal stickiness, ever deterred her from
the charming pastime of city kitchenette "pick
me-up" preserving.
Care in Cooking Vegetables
By VIRGINIA CARTER LEE
J UXURIATING, as the housewife now is,
| in plenty of fresh vegetables, she should
*"*^ understand just how to prepare and
?ok them to the best advantage. A dish of
deliriously cooked beans or peas, delicately sea?
soned with salt, pepper and plenty of but?
ler or oleo, will, with good homemade bread
and butter (any of the war breads should be
riven preference), almost furnish a meal in
ittelf.
hit how long to cook fresh green vegetables
a very hard to determine, for if gathered
'hen they should be, while they are young and
:ender, far less time will be required than if
Ihoy?reold; and those gathered freshly from
the Vines will,take less time than those that
are somewhat wilted.
If they are purchased at the market place
them immediately in cold water as soon as
you receive them, and be sure that the stem
endb are immer.-ed. This will revive them
wonderfully, o:. the same principle that you
put flowers in cold water. Peas and beans
may be.a little harder to shell and string when
they are wet, but the cooked vegetables will
core than repay you.
To properly prepare string beans, a small
paring should be made down each side of tho
?od, as the ordinary way of removing the
firings is not always satisfactory unlesa the
5etns are young. Although this paring proc
<? i? more trouble, it does away with the
possibility of strings, which completely spoil
hors! Doors!
Boors !
By MARY GRAHAM BONNER
HAVE you ever thought of all that can
be done by taking off the doors in an
apartment? Not the front door, for
r?oers are almost as willing to enter in a dig
^ 'fay and ?Jo their work like perfect gen
""??n as they are to come in surreptitiously
?? we way of the fire escape; nor would one
**? taking off the kitchen door; the place
* *e kitchen odors should be the kitchen,
^* 4 door keeps them within the sacred por
?aof the culinary department.
-??. mere are a number of other doors in
^!mau apartment that are quite unneces
f7 and take up a great deal of room. One
*P?rticular of four rooms comes to mind. A
?g h*d ?pent his bachelor days in it, and
"*n he married he decided that it was no
?JJjfaf his wiffi to live in; but she thought
""??inly, and these are some of the things
?HMtoit:
it? ? P'a:C J? a l/Cfiroom door leading into
?JO ?pace which the agent had the audacity
*" shall are now soft portieres, and in the
! T lhil ?Peri <Joor U8e'-1 to need stands
?g? table with a shaded lamp upon it.
hi? ?am? "hall" had another ?ioor which
^?h ?? ?th,rr way ir,to the livinK TOom?
door? couldn't have nwung the ?ame way
?J? colisi?n. And this -loor, too, was
t^. ' a little more breathing space ob
Shi8"'3 * i''"ykcaK'? P1jt against the wall.
**j*i another door leading fr?vrn the living
w the "entrance* was dispensed with,
HiVV^'14 '''?l!',-r where it swung stands an
y f,r' '?^'*'re is more r<*ira for sitting
Nfewn* ari^ fctan'l>niC >n ^J* living room
Mi *?'vl?J, lib: a T"m- K**"7? H wa* a lita?
^?7***"* **><! &*>? leading from % a?
'lit ' V*i*on ?vTls, which to the major
%,' u* 1? not hfrnwdike. Now eartialn* of
ta|Jr^ *? dining room and living rwjm aro
q. -? ytt at th?s name time gW? an atmo
- '? spafdousnefts.
^* of ?ri apartment full of hole?. Just
^ "l?u-|f;usfiM.-,
. n th% taklna oil of a few d?xrr? a hom?
^^ ??m ?can b? wtthiwt -??w teyta*.
?**m4 ao4 coneeatrato on tbe aaving of
** ?rw? will be aatonkfced to tad haw
them, no matter how carefully they are after?
ward cooked.
Peas will be found infinitely more delicate
if the pods are first carefully washed and then
cooked in boiling water for ten minutes, after
which the pods may be removed and the peas
cooked in the same water. A teaspoon ful of
sugar may be added to the- boiling water if the
peas are not very young and naturally sweet,
and if the flavor of mint is liked two or three
mint leaves may be used. Most green vege?
tables should be cooked in a small quantity of
water, so that it is almost boiled away when
the vegetable is cooked. Never cover the sauce?
pan while cooking; this preserves the color.
The proportion of salt is one teaspoonful to
each generous quart of water.
Glazed Onions
Glazed onions will doubtless prove a novelty
to many housewives, and cooked in this way
they are delicious, although slightly more trou?
blesome to prepare. Peel eight medium-sized
white onions, soak them for an hour in cold
water, changing the water twice, and drain on
a sieve. Put three tablespoonsful of shoz-ten
ing in a saucepan, add one teaspoonful of
brown sugar, sufficient strained and seasoned
stock to half cover the vegetables and simmer
gently until they are tender. Arrange them in
the saucepan so that they will just touch each
other. Lift out carefully into a baking pan,
piace a bit of beef extract on top of each onion
and place in a hot oven for five minutes. When
the extract melts and forms a rich glaze over
the onions they are ready to serve. These are
delicious with roast duck or cold sliced mut?
ton.
Bavarian Cabbage
Put two tablespoonsful of shortening into a
saucepan (pork fat preferred), and when melt?
ed add half a head of young cabbage (cut fine
and with the stalk removed), half a cupful of
vinegar, half <a cupful of water, half a tea?
spoonful each of salt and brown sugar and
paprika to taste. Cook uncovered until the
cabbage is tender and the liquid almost ab?
sorbed.
String Beans, Spanish Style
Remove the strings from one pound of green
string beans and chop fine. Put one table
spoonful of shortening in a frying pan, add
half a minced white onion and two slices of
chopped green pepper. Let onion and pepper
cook without browning until softened and add
two small ripe tomatoes cut fine, one quart of
cold water, the chopped beans and salt and
extra pepper to taste. Cook until the beans
are tender, thicken by the addition of a little
browned flour mixed with cold water, and when
it boils again serve hot in small potato cases,
made from mashed potatoes, brushed over with
melted shortening and browned in a hot oven.
This dish may also be served as the principal
course for the home luncheon.
Tomato*?? St. Jstcquas
Remove a round piece from the stem end of
four small tomatoes and scrape out the seed
portions. Season inside with salt and paprika.
Peel three-quarters of a cupful of mushroom
caps, and, if large, break in small pieces. Saut?
in a little melted oleo, stir into half a cupful of
cream sauce, and add a bit of minced parsley
and salt and paprika to suit the individual
taste. Fill the mixture into the tomatoes, place
each in an individual baking dish, sprinkle
with grated cheese and bake about twelve min?
utes. Serve in the baking dishes.
Fried Eggplant With Tartar? Sauce
Peel and cut into slices. Place on a dish,
sprinkling each with salt and paprika;
then place a heavy weight on top of the pieces
and allow them to stand for one hour. This
will extract any bitter taste and make them
easier to fry. Dry carefully, dip each slice in
beaten egg, then in seasoned commeal and fry
in hot fat to a rich brown. Drain for a moment
on brown peper and serve with a tartare sauce.
I Alien but Friendly Recipes
By JEANNETTE YOUNG NORTON
VARIETY is the spice of culinary life, and
every cook likes to experiment with
new recipes. Perhaps the new ones
may not be as good as her well liked old one?,
but the instinct to pioneer is still alive in most
of us, and we are willing to take a chance at
least once.
Clam Shortcake
Steam open three dozen round clams and
drain off the liquor. Have ready a good cream
sauce, not too thick and well seasoned. Put the
clamB into it and set aside to keep hot. Bake
six large tea biscuit (using one and a half
cups of barley flour to one cup of rice), break
them open, butter generously and lay them up
with the clam mixture shortcake fashion.
Hot Cheese Sandwiches
Butter thinly barley bread rounds and sprin
kle thickly with grated sharp cheese, dust with
paprika and salt and lay up sandwich fashion.
Place on a hot buttered fireproof platter and
leave in the open until the sandwiches are toast?
ed a light brown. Have ready a good cream
sauce, to which add a quarter cupful of grated
cheese, turn over the sandwiches and serve
immediately.
Spindled Scallops
Melt a half cup of bacon fat and add to it
a little red pepper, a half teaspoonful of curry
powder and the juice of an onion. Drain and
dry as many scallops as are needed, dip them
into the bacon and slip them onto a skewer, six
or eight on each, according to size; then broil
them, basting often with the fat. When brown
drain and serve hot.
Popcorn Fritte??
Run a 10-cent bag of fresh popcorn through
the meat grinder; then add three-quarters
of a cup of finely chopped black walnut meats
and a half cup of honey; beat all into a plain
fritter batter, fry and drain; serve in a napkin
with a maple and nut hoi sauce in the sauce
boat.
Lamb de Menthe
Chop fine enough cold cooked lamb to maKe
two cupsful; season with pepper, salt, juice of
an onion and a heaping tablespoonful of
chopped capers. Dissolve a heaping table
spoonful of gelatine powder in a little cold
water, add some chopped spinach and a cup of
boiling water; let stand until melted and col?
ored, then strain into a cup of good mint sauce;
add a little freshly chopped mint and the meat
and put in a mould. When set slice and serve
with mint or mayonnaise sauce.
Fisherman's Salad
Flake enough cold boiled fish to make two
cups (canned fish may be used if more con?
venient), add four cold boiled potatoes cut
fine, a cup of finely chopped cabbage, a table
spoon of capers, a minced pepper and a hard
boiled egg put through the rieer. Dress with
a heavy French dressing to which the juice of
an onion has been added. Serve in lettuce
leaves attractively garnished.
Your Roll of Adhesive Plaster
By EMMA GARY WALLACE
ONCE upon a time a plaster meant a
sticky, resinous chunk, which had to
be melted over heat and spread upon
cloth. If it wasn't clapped upon the cut or
wound at just the right minute it wouldn't
stick, and if you put it on too soon it burned.
Usually the hot melted plaster dropped just
when you didn't want it. No wonder that
plasters went out of fashion for a time! They
were such a nuisance.
They were, however, too useful to stay
in the background indefinitely, and much
money and time were spent to improve them.
To-day plaster making has become an art, and
what is known as surgeon's adhesive plaster
is in common, everyday use, because it is so
convenient, inexpensive and adaptablo to
numberless purposes.
The Art of
Plaster Making
The very finest grade of rubber is kneaded
and purified by mechanical and chemical proc?
esses and finally mixed by means of great
machines with suitable antiseptics. Some anti?
septics are not suitable, for they are of an
irritating nature. Zinc oxido is non-irritat?
ing and soothing, and is commonly used
blended with the India rubber.
When the mass is just at the right consist?
ency another machino spreads it upon steril?
ized cloth. Great rollers pass over it and
press it out to uniform thickness. The broad,
cloth-backed pieces aro now stretched upon
long tables and by mean? of sharp knives aro
cut into strips of tho required widths. Those
are wound upon tin ?pools, wrapped in paraf?
fin paper, then slipped into neat pasteboard
or tin boxes to protect them further. It has
taken a great deal of skill and experiment to
learn Just how much of each ingredient to use
in order that the plaster will pull readily off
the spool and yet adhere firmly to any surface
to which it may be applied.
The Science of
Platter Using
Every well-regulated home should have at
leaat one spool of thin planter on hand for
tmall emergencies. .Whan It-1? wanted it is
wanted urgently, as a rule. If there is a cut,
an abrasion of the skin, or a corn has been
foolishly trimmed too closely, the wound should
be thoroughly cleansed first, then protected
with a fresh piece of adhesive plaster. As
healing takes place from the bottom of a
wound up, this gives a chance for nature to
r?o some nice repair work without surface in?
fection. Warm water will soften the plaster
so it can be removed, or it enn be easily taken
off by wetting the edges with alcohol, ether,
or gasolene and continuing to moisten tha
plaster as the surface rolls up. Another sim
pie way is to soak the back of the plaster with
oil, which destroys its surface adhesiveness.
It is often necessary to remove a dressing of
this kind very gently so as not to tear apait
the tender formation of new flesh.
If it is not advisable to put the adhesive
plaster directly upon the wound, as in the
case of a burn or a ragged cut, the proper
dressing may be applied first, covered with
absorbent cotton or gauze, and fastened in
place with strips of adhesive reaching clear
across. It is very important to protect a
wound of any kind properly, as many a case
77/7; ?RI RU NE CO-OPERATIVE CONSUMERS9 CLUBS
(U. S. Food Administration License G-67333)
Telephone Morningside 7795 to Place Crders
Professional housekeeping should begin with businesslike buying. Do you telephone|
j your orders and baso them on whim? Or do you buy to the best advantage, basing your pur-j
chases on tho day's market? Cooperative club buying means getting the advantage of lower'
prices by buying in semi-wholesalo quantities. Try it.
The following staples may be bought at a savjng 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 (prob?
ably SI cents). Highest grade print butter, SI cents a pound. Dried lima brans, In five
pound packages, 15 cents a pound; pink beans, to be used Instead of navy beans, II
cents. In twenty-five pound packages, large prunes at IS, small ones at 12 cents.
_j
of blood poisoning has resulted from infection
of an open surface.
In the case of a twisted or wrenched ankle
where a bandage gives support and comfort
the application ot adhesive plaster as a rein?
forcement of the weakened ligaments is very
helpful.
Aside from surgical "First Aid" and the
countless uses to which this useful material
may be put, there are a great number of
household uses for adhesive plaster.
Unorthodox Household Uses
For the Plaster Spool
If your pumps are to$ large and slip at the
heel, just put a strip across the back and they
will stay in place nicely. When your rubbers
begin to break repair them on the inside witn
plaster cut to fit. If the children lose their
rubbers at school, write their names with blacK
ink on strips of the clinging material and put
these strips inside the top of the rubber at the
back.
In the same way labels can be made for
bottles and cans. They are easy to put on
and to take off. If the garden hose, the rub?
ber tube of your bath spray, or your hot
water bag shows a crack or a small break,
mend it with adhesive. In the case of the
hose wind it around several times.
A cracked broom, carpet sweeper, or um?
brella handle can be repaired with this first
aid to the injured. In the same way the
handles of golf sticks, baseball bats, flagstaffs
and frayed whip handles may be given a new
lease on life.
If your sheet music is torn or the window
shade needs repairing, or there is a cracked
pane of glass in the barn or a rear window,
apply a strip or patch of suitable size. If your
boots or shoes squeak annoyingly it may b?
because the leather surface of the insole is
not rigid, and it rubs. Replace it with an in?
sole of the plaster cut from a wide roll. When
the steels of a corset begin to punch through
at the top, it is only a moment's work to put
on a neat and substantial patch. When a room
is to be fumigated all cracks may be sealed
with strips of the material.
Other uses will suggest themselves to the
re?onreefnl, for adhesiva piaster is sur? to be
? friend to need?
Hanging the
Pictures
By ELIZABETH PORTER WYCKOFF
WHEN you have laid your rug, placed,
your chairs, and your wallpaper is
just right, look out that you don't
spoil your room by hanging the pictures badly.
So many beautiful rooms are absolutely
spoiled by bad hanging of good pictures. Try
to keep either the lower line of The frame?
or the upper line of the pictures approxi?
mately on a level all around the room. A
much better effect is obtained in this way
than by considering each wall separately.
Above all, in the dining room, living room?
or any other place where people usually are
seated, do not have your pictures so that they
aro too high to look at comfortably across
the room from a chair.
In a reception hall or passageway, if you
must have pictures, they should be at the
height of the average person's eyes when he
is standing. But if you have so many that
in order to use them all some would have
to be "skied" put some away. You can
bring them out later and change. There is
no commoner mistake than to feel that all
wall spaces, even over doors and grand
pianos, must be filled. Wall decoration is not
like filling a postcard album. Use your blank
spaces to rest the eye and direct it to the
really interesting picture spots.
After you have your pictures hung go an4
sit in every chair in the room and see how
every wall looks from every angle. You are
being inhospitable if the room is charming
from the table at which you yourself habitu?
ally serve your tea and less interesting from
the places where your guests will sit.
People nowadays do not mix the different
kinds of pictures as they did a few years ago.
You will find that by grouping your foreign
photographs in one hallway, your etching? and
Japanese prints in another room, your single
oil. painting or? two all by themselves, your
pictures will every one of them gain enormous?
ly. This is not separating things, as you filo
your correspondence for the sako of mere tidi?
ness. It is done because a rich, deeply
colored oil painting, for example, will kill the
loveliest pencil sketch or etching in the world.
In other words, keep your mediums mere or
lesa together-?heavy effect? fa? fiftt JWtfflfc
lifilrtM tftushea in another . . '