New-York tribune. [volume], September 01, 1918, Page 12, Image 32

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

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THE NEW CITIZEN'S POINT OF VIEW
HOUSEKEEPING AS A PROFESSION
IN THE WORLD OF WOMEN
The Tribune Institute
THE NEW CITIZEN'S POINT OF VIEW
HOUSEKEEPING AS A PROFESSION
IN THE WORLD OF WOMEN
By VIRGINIA CARTER LEE
CATERING on $12 for four persons
weekly means very careful buy?
ing, and if the autumn fresh
fruits are to be used as they should be
expensive meats and poultry must be al?
most excluded to keep the weekly budget
within bounds. The temptation to use
sugar too freely with these fruits must
be met with a war-like conscience. The
recipes given call for very little, and
ripe raw fruits should be sugared spar?
ingly, if at all. Meat is only used for
two meals during the entire week (on
Thursday and Sunday)* although a thin
slice of minced cooked ham or a slice or
two of minced bacon can be added to the
filling of the stuffed peppers, if desired.
In preparing the quince float, the fruit
is cooked slowly in water to cover; when
almost tender, add sugar to taste and
continue to simmer until the syrup is
thick and the quinces are a rich red
color (long slow cooking with the sugar
gives a rich color). Turn into a glass
dish and when cold pour over a pint of
thick boiled custard. ?*_)rop by the spoon?
ful the stiffly whipped whites of two
eggs over the top and serve very cold.
The frozen apple custard is made by
adding to a pint of strained apple sauce
a pinch of salt and the well-beaten yolks
of three eggs mixed with half a cupful of
brown sugar. Blend this into a pint of
hot milk and season with a little grated
nutmep; and ground cinnamon. Chill,
turn into a freezer and when the cream
begins to congeal stir in the stiffly
whipped egg whites and three table
spoonsful of whipped cream. Continue
freezing until firm and smooth.
To make the "boudins" (the moat
course for Thursday's dinner), simmer
one pound und h quarter of stewing mut?
ton until tender, remove the bones and
pass through the meat grinder. To each
pint allow one tableiipoonful of melted
oleo, half a cupful of rich milk, one
tablespoonful of minced parsley and salt,
celery salt and white pepper to taste.
Pound tho mixture with a potato masher,
fold in the stiffly beaten egg whites and
turn into creased custard cups. Sot
them in a pan of hot. water and bake in
n modernt'.; oven for about twenty-five
minutos. Serve unmouldod.
Supplies for the week will include nt
the moat market, one pound and a (piar
ter of stewing mutton at UK cents a
pound, ?' id a four pound fowl for the
fricas. '15 cents a pound (if b-?con
or bam is used with the peppers add
about. 10 cents). At tho fish market, cue
pint of clams for 80 cents, two pounds
of cod steaks at 22 cents a pound, and
one pint of oysters at ?SO cents.
One pound and a half of butter for
table use only at 5_ cents a pound, half
a pound oi oleo at 15 cents, six quarts of
bulk milk at 10 cents a quart, two quar?
ter pint bottles of cream at lli cents
each, and two dozen and a half cvrgs at
58 cents a dozen will be required to fol?
low the menus as planned:
Butcher's bill. $ i .S.">
Fjsh bill . 1.04
Milk and cream.81
Butter and oleo.,.93
Eggs. 1.45
Fruits . 2.00
Vegetables . 1.75
Groceries. 2.14
$12.00
Let fvuft &u<jar?8 ^abc
Cane -j&ugaj:
/ 7? c ??veo/ tooth of the United
States is alunit live tinta* an hlg an
that nt an) m her nation ?ml ptob
ahh two OF lince lime* an long an It
ought to he for our hcitltli.
Sow h the lime to learn to tike
the natural nt.lt! flavor of fruit?, and
ptoperly ripened they arc sugar how I h
in themseh es, holding It tun 12 to ,18
per Cetlt ol sugar? in the tase of
'i m i><".. 60 per tent in dried fruit h
like raisins and dates, II per cent In
bananas and 7 per cent In apples.
Do not mask the natural flavors of
ripe fruits with an avalanche of sugar,
fwo pounds a month per person i*- all
the war-like housekeeper wltl allow
her family?and it may mean a liqht!
A. I.. I*.
\v w*^ >_* ^?IoP^ At your Service
-1^^^^ ^_
TESTED RECIPES
Grape Tapioca
Soak one cupful of fine tapioca in
sufficient, cold water to cover for two
hour?. Drain, put into the upper part of
the double boiler with one-quarter of a
cupful of sugar, a pinch of salt and three
cupsful of unfermervted grape juice. Cook
until transparent; add one cupful of
?ceded grapes, cook for ten minutes
longer and turn into a buttered baking
dish. Brown over in a quick oven.
Delicate Fruit Pudding
Take one cupful of peach juice (made
from bits of peach, the skins and a few
of the cracked pits, cooked with cold
water tt> cover for half fin hour), add
one cupful of cold water, a few gr-iins of
?alt and bring quickly to the boiling
point. Sweeten to taste, stir in two table
spoonsful of cornstarcn, wet with cold
water and ?tir until smooth and very
thick. Draw to one aide of the fire and
boil gently for eight minutes, then cut in
lightly the stiffly v/hipped whites of two
egg? and cook over the fire for a couple
of minutes longer. Add two or three
drop? of sweet almond extract and pour
into a mould (rinsed with cold water)
with alternate layers .of uncooked
peachen, cut in slices and lightly sprinkled
with sugar. Serve cold with a custard.
Apple and Rice Soup
This is a decided novelty, but it is
relished by children and is especially
good for them. Core and slice thin seven
unpeeled apples. Cook with half a cupful
of washed rice in two quarts of water
until soft and add a piece of stick cinna?
mon and a little grated nutmeg. Put
through a sieve, add half a glassful of
orange marmalade and, if the apples are
very tart, a little brown sugar. Stir well
and serve cold or hot in bouillon cups.
Cantaloupe Salad
Chill the melon and cut the edible flesh
into small cubes. Sprinkle lightly with
a Jittle grated nutmeg and mix with half
the quantity of diced ripe pears. Ar?
range on crisp lettuce leaves and pour
over the following dressing: Six table?
spoonsful of vegetable oil, one-quarter of
a teaspoonful of salt, a pinch of paprika,
two tablespoonsful of unfermented grape
juice and two of lemon juice.
Apple Potpie
Half fill a deep dish with tart cooking
apples, which have been quartered, pared
and cored. Pour over them a little boil?
ing water and sprinkle with a tablespoon
ful of grated maple sugar, then place in
a hot oven until the fruit is tender. Pre?
pare a crust from three-quarters of a
cupful of barley flour, one-quarter of a
cupful of wheat flour, two tablespoonsful
of shortening, half a teaspoonful of salt,
or.a and a half teaepoonsful of baking
powder and about one-quarter of a cupful
of ice water. Roll out. lay over the fruit,
which has been sprinkled with a .little
ground cinnamon, and bake about forty
minutes. For .he sauce mix together
two tablespoonsful of oleo, one table
spoonful of comstarch, add three-quar?
ters of a cupful of maple syrup and a
tiny pinch of mace and cook until smooth.
Pear and Ginger Sherbet
Peel and cut into small pieces sufficient
pears to make one pint. Set over the fire
with water to cover well and add two or
three slices of lemon, two whole cloves,
two tablespoonsful of sugar and half a
cupful of crystallized ginger, cut in
shreds. Let stand covered for an hour
or longer, then place over a moderate
heat and simmer slowly until the fruit is
very tender. Take out the cloves and
lemon and mash the fruit and ginger to
a pur?e. Turn into a chilled freezer,
freeze slowly and when the mixture be?
gins to congeal stir in the stiffly whipped
whites of two eggs.
Monday
BREAKFAST
Moulded Barlev Mush with Peaches
Top Milk
Coffee
LUNCHEON
Cheese Souffle
Brown Bread Jellied Apples
DINNER
Cantaloupe Cocktail
Spanish Omelet Escalloped Potatoes
Spinach
Crape Tapioca
Tuesday
BREAKFAST
Baked Maple Apples
Cornmeal "Slappers" (griddle cakes)
Syrup Coffee
LUNCHEON
Cream of Corn Soup
Barley Crackers
Fruit Salad
DINNER
Chilled Temato Bouillon
Escalloped Clams Green Corn
Hashed Browned Potatoes
Delicate Fruit Pudding'
Wednesday
BREAKFAST
Grapes
Coddled Eggs
Coffee
LUNCHEON
Toast
Vegetable Salad
Rye Bread Olives
Sliced Peaches
DINNER
Apple and Rice. Soup
Stuffed Peppers
Carrot Timbales Fried Eggplant
Quince Float
Thursday
BREAKFAST
Fruit Compote
Uncooked Cereal
Browned Vegetable Hash Coffee
LUNCHEON
Tomato Jelly Sandwiches
Iced Tea
Gingerbread
DINNER
Jellied Bouillon
Boudins Potato Straws
Brussels Sprouts
Frozen Apple Custard
Friday
BREAKFAST
Uncooked Cereal with Sliced Peaches
Cinnamon Toast
Coffee
LUNCHEON
Devilled Eggs
Boston Brown Bread
Fruit Junket
DINNER
Broiled Cod Steaks
Baked Tomatoes
Cantaloupe Salad
Parsley Butter
Riced Potatoes
Cheese Straws
Saturday
BREAKFAST
Pears
Hominy and Nut Scrapple
Coffee
LUNCHEON
Minced Fish in Green Peppers with
Mayonnaise Dressing
Rye Bread and Butter
Peach Trifle
DINNER
Tomato ami Cucumber Cocktail?
Baked Cheese Custard Green Corn
Potato Salad
Apple Potpie with Maple Sugar
Sunday
BREAKFAST
Preserved Apples
Shirred Eggs with Mushrooms
Cereal Gems Coffee
LUNCHEON OR SUPPER
Creamed Ovsters on Toaat
Celer?
Fruit Jelly
DINNER
Chlciien Fricassee Squash Pnffs
Mashed Potatoes
Lettuce Salad
Pear and Ginger Sherbet
Efficiency: These Devices \
Lighten Housework
TESTED AIDS FOR T
USEHOLD
System: Every Business
Must Have Its Machinery
at individual Lunch Box for School
Days or Picnics
The Hotakold Lunch Case is equally
ready to go to school, to take a 'cross?
country walk, or to start on an automo?
bile trip, but its size, compactness and
light weight make it especially fit for ?
the walker or school child. Empty, the
case, including the vacuum bottle, weighs
only 2 pounds 5?,_ ounces. With the \
bottle filled with liquid and the venti?
lated sandwich space tilled with bread
and fruit it weighed 3 pounds 10 ounces.
The case comes either in satchel form
with side clasps and a handle on the
long side (the vacuum bottle being neat?
ly strapped in the hollow of the round
ing cover), or is made in a rectangular '?
shape with the handle on the short end. \
The vacuum bottle has an aluminum j
cover with folding handles, which can be j
transformed quickly into a perfect drink- i
ing cup when the bottle is opened.
From its appearance no one would |
ever accuse the case of being a lunch j
box, as it is made entirely of metal and \
green enamelled to imitate leather.
It is almost impossible to furnish the
school child with an appetizing luncheon
if it must be always cold and entirely
solid. The vacuum bottle makes possi?
ble a cool drink, two glasses of milk, or
two cups of any appetizing and nutri?
tious soup. The cup custard or the piece
of fruit can travel safely in the venti?
lated compartment with the sandwich or
bread and butter.
Any pedestrian who has ever travelled
with a vacuum bottle strapped to waist
or shoulder will appreciate this compact
case, which supplies all vital needs, but
is neither large nor heavy enough to be
obtrusive.
Hotakold Lunch Case No. SO. Price
$3.25. Made by Manning-Bo?w_nan & Co.,
Meriden, Conn.
A Tank Gas Water Heater
There are many reasons, summer and
winter, for having a tank gas water
heater in the house. In the summer it
means hot -water on ten or fifteen min
notice m itnout longer heating of the
kitchen or any heating of a furnace, and
with the coal supply as uncertain as it :
is, it. is a very comfortable thing to know
that the gas heater is there for emergen?
cies. This particular heater (the Law- ,
soit Gas Water Heater No. 22) is eco- ?
nomical because no gas is wasted, though
it is not automatic and must be lighted
by hand. The initial cost is relatively j
small and the small amount of space that
it takes up makes it a convenient appa?
ratus for the small house.
This model is suitable for the average
household since it is designed for con?
nection with a forty or fifty gallon
boiler. It has a black japanned cast
iron jacket inclosing twenty feet of
three-quarter inch copper tubing, ar?
ranged in a double coil, with a radial gas
burner mounted beneath.
The front half of the jacket forms a
hinged door which permits easy acc?s;
to the coils and burner.
In tests this heater was connected with
' a thirty-gallon galvanized boiler, and
with the burner on full heated five'gal
lons of water to an average temperature
of 125 degrees F. in ten minutes, while
to heat ten gallons to 126 degrees F. re?
quired fifteen minutes., The former i?
j sufficient for washing dishes, while the
j latter, mixed with cold water, would be
ample for a bath. The entire content
I of the boiler were heated to an average
| temperature of 157 degrees F. in one
; hour and ten minutes. The burner con?
sumes gas at the rat? of fifty cubic feet
per hour. With gas at one dollar per
thousand cubic feet, the cost of oper?
ation would be 5 cents per hour.
Lawaon Ga? Water Heater No. 22.
Price $20. Made by the Lawson Mfg. Co.,
Pittsburgh, Penn., and 149 Church Street,
New York.
' An Electric Vacuum Cleaner for the
Large House
? The portable electric suction cleaners
which are operated back and forth like
the everyday hand carpet sweeper are
I admirable for the small house, but
Too scholarly appearing lunch case, concealing a pint vacuum bottle and ?
ventilated space tor sandwiches and ituit.
rather inadequate for the large one,
since they must be used at least every
other day to insure perfect cleanliness.
On the other hand, the big house with
many rooms needs a more powerful ma?
chine, which does the work more thor?
oughly and does not need to be used so
often. Once a week at the most suffices. ?
Lu. vacuna Vacuum Cleaner is a
large, thorough machine of this type. It
consists of a steel cylindrical case,
mounted upon three rubber-tired wheels
THE TRIBUNE INSTITUTE
is a Board of Consulting Experts
for the Housekeeper. If you
want help in selecting a new gas
range or a vacuum cleaner, if ;
you want to know what the last
food ruling is on wheat or meat
or sugar, if you want some one
to condole with you on the price
of meat or milk and tell you what
you should be paying and why?
telephone The Institute, Beek
man 3000. A. L. P.
.4 semi-port?
able electric
vacuum clean?
er for the
home of many
large rooms
and heavy
furnishings *
A gas water heater that connects with the circulating
water boiler. It heats rapidly, is very economical and
the coils are readily accessible for cleaning
Doing Double to 6ave Trou ?le
By LILLIAN MONTANYE i
riT\ HE saving of time and strength is
I a patriotic duty now, the same as
saving food, fuel and other neces?
saries. "Puttering" about the house,
"fussing" with the cooking, are luxuries
?and not to be tolerated.
When cooking vegetables, cook a third
more than the quantity to be served at
one meal. Put the remainder in the ice?
box to use in next day's salad. A double
| quantity of potatoes should be cooked.
; Serve plain boiled or mashed the first
I day, and fry, cream or chop for hash
j the remainder. When baking potatoes
! or apples the best and quickest way is to
: boil them first for ten minutes, then
place in oven. They bake- in half the
: time, the flavor is delicious and the skins
: are soft and tender?good enough to eat.
When cooking breakfast cereal cook a
double quantity. Save half for reheat?
ing, or pour while hot into pound baking
powder boxes or a deep square pan.
This makes smooth slices for frying. Or,
the leftover cereal may be moulded in
cups and served with fruit.
When making gravy for the roast
make double the quantity needed. With
plenty of gravy, the problem of leftover
meat is easily solved. Make a double
quantity of white sauce, and put half in
the icebox to use with leftover dishes,
vegetables, macaroni, oysters, or to be
used as the basis of any cream soup. By
the double quantity process time as weil
as fuel is saved.
If cocoa is frequently served mix a
quarter pound of cocoa with a half
pound of sugar. Add a pint of hot water,
set on fire, and when it boils add a pinch
of salt and let cook three minutes. Add
a teaspoonful of vanilla and store in a
glass jar. When a cup of cocoa is
wanted, put a tablespoonful of this
syrup in a cup with a little condensed
milk and fill with boiling water.
Put the food chopper to work and let
I it earn its board. It is good for many
? things besides chopping meat for hash
; and croquettes. When food has been re
| moved from the oven utilize the heat
? that remains by drying the leftover bits
and crusts of bread that' accumulate in
the best of families. Put through the
chopper and keep in a tight jar. With
plenty of crumbs in readiness scalloped
dishes, croquettes and oysters for frying
are easily prepared. Cheese, dry cr
fresh, for the many cheese dishes used
nowadays, may be put through the chop?
per and goes further than when sliced.
Soup vegetables should be prepared in
this way, as they take much less time to
cook when cut fine. If late in getting
dinner, raw potatoes may be peeled, run
through the food chopper and fried.
In making the nourishing and whole?
some fruit and nut sandwiches for the
lunch box, run the raisins, dates or figs
through the chopper with the nuts, thus
chopping and mixing at the same time.
Green peppei's, or stuffed olives and an
onion may be chopped together to mix
with cottage cheese for yet another
sandwich and kept in the refrigerator.
and containing a three-stage turbine fan
attached to the single vertical shaft of J
the motor. Above the fan is supported !
the cloth dust bag and the cover which
j clamps tightly into the case has a single
j tube opening to which the extension rub
! ber hose is attached.
To the end of this hose the metallic
j tubular rod handle and cleaning tools :
| are attached, and the motor revolving the
fans causes the air to be drawn in
through this base. The strong suction
thereby created gathers up the embedded
, as well as the surface dirt in the carpet
and deposits it in the dust bag on its
way to the fan. An opening below the
fans permits the clean air to be dis?
charged from the machine. In this man?
ner a continuous suction is maintained
as long as the motor is in operation.
The cleaner weighs forty-eight pounds
and may be divided into two parts for
more ease in carrying. It is quiet in
j operation, easy to use, and the dust bag
! is readily removed for emptying. The
machine is equipped with either a direct
i current or an alternating current motor
i and the cost of operation from a lamp
socket at 10 cents per kilowatt hour ?is
about 5 cents per hour.
A very complete set of attachments
which permit cleaning walls, draperies,
upholstered furniture, etc., is furnished
with the cleaner.
Vacuna Vacuum Cleaner. Price $140
(complete). Made by the Kent Vacuum
Cleaner Company, Inc., Rome, N. Y.
A Convenient Brew *?f Wholesome
Tea
Tea that has stood on the grounds
is anathema to the real tea lover be?
cause it is less fragrant and less delicate
in flavor, and also because it is less
wholesome, containing more tannin from
its "stewing," or long standing on the
tea leaves.
The teapot has al.va.v5 ranked first .'or
convenience and ?he teaball. while some?
what awkward to use, has won and held
its own place because of its ability t<>
gracefully withdraw at once when the
lea has been made.
In the Manning-Bowman Teaball Tea
pot we have the two elaborating to
form a perfect tea making firm, with
all of the advantages and none of the
disadvantages of the two when used
apart.
The teapot is constructed of nickel
plated steel, has a graceful spout, an
ebonized wood handle and is attractive
in appearance. Passing through the
cover is a small chain to which is at?
tached an aluminum perforated ball.
This pot is appropriate either for the
table or on the tea wagon. The leaves
are placed in the teaball, which is at?
tached to the cover knob and lowered
into the boiling water. When the tea
has acquired the desired strength the
teaball is lifted by the knob, raising it
until the top of the ball projects through
the keyhole slot in the cover. By slid?
ing this to the side the ball is prevented
from slipping back into the liquid. The
Chain is dropped into the pocket beneath
the knob, which is pressed into place,
the chain being hidden by this arrange?
ment.
Even if the tea remains for some time
in the pot it becomes no stronger and no
more tannic acid can be extracted be?
cause the tea leaves are suspended above
the liquid for future use, but do not come
into contact with the tea after it is made.
Manning-Bowman Teaball Teapot No.
10-373. Price $4.50. Made by Manning
Bowman & Co., Meriden, Conn.
NOTE?See The Tribune
Graphic for other appliances
tested and endorsed by The
Tribune Institute.
A teabalt teapot which insures a perfect brew, tree from bitterness or _U.
overdose of tannin no matter how long it ?tanda