New-York tribune. [volume], January 04, 1920, Image 48

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

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Dried Fruits in January-??For
nstitute
World
ofWomett v.i
reakfast, Dessert and as Candy
By VIRGINIA CARTER LEE
T)ROPERI_Y cooked dried fruits are
Jk one of the most healthful and
palatable food supplies that we
have, but, unfortunately, so much fun
| has been made of the boarding-house
I prune and the dried "apple sass," gen
I ?-?rally sweetened with molasses, that it
I is little wonder that the average family
I rebels against them.
| All dried fruits should be very care
I fully washed, and figs should have the
I stem ends cut out with a scissors, as
I tiny insects always attack the stem end
I of dried fruits first. Prunes vary in
| price according to their size and qual
iity, as do raisins, while peaches and
?apples cost considerably more when they
-are peeled before drying. In the latter
case, however, the peeled fruit is to be
preferred, as the flavor is better, and
i when soaked and cooked it more closely
i resembles the canned fruit.
| Nearly all the dried fruits, with the
I exception of figs, are cocked in the same
i manner. After washing thoroughly
I cover well with cold water and let stand
I over night. In the morning lift out care
| fully with a skimmer, so as to let all
? impurities sink to the bottom of the
bowl. Put the fruit in a saucepan,
? strain the water in which it has been
! soaked without disturbing the sediment
I and add it to the prunes. Bring very
! slowly to the boiling point and simmer
until they are plump and ter.der but
I . not broken. Flavor when the fruit is
!put on to cook and sweeten slightly
when almost done, if at all.
Different combinations of dried fruits
are excellent when cooked together.
! Prunes and apricots, prunes, peaches
| and dates, figs and raisins with apples
4 are all very good, and these combina
I ti'.ns may also be cooked down like a
jam or conserve, for sandwiches or hot
biscuits.
Fruit whips (made from the dried
fruits) go specially well with the morn?
ing cereal, and used in connection with
a stiffly whipped egg white and a few
spoonsful of whipped creara it is possi?
ble to combine both the cereal and the
.fruit course.
Ice creams made from dried fruits,
as well as salada and fritters, will,
doubtless, prove novelties to the ma?
jority of housewives. Recipes for most
of these dishes are given among this
week's recipes. In cooking figs it is
better ,to steam them. Wash first in
hot water, then steam for thirty min?
utes and serve with a little thick lemon
syrup and cream.
Supplies for the week will include at
the butcher's two pounds of stewing
lamb, at 28 cents a pound; half a pound
of salt pork, at 38 cents a pound; two
ounces of smoked beef, at 4 cents an
ounce; one pound of chopped beef, at
44 cents a pound; one pound of veal
cutlet, at *58 cents a pound, and a quar?
ter of a pound of bacon, a*t 42 cents.
At the fish market, two pounds of
mackerel, at 30 cents a pound; one can
of salmon for 28 cents, one and a half
dozen oysters, at 2 cents each, and two ,
pounds of smelts, at SO cents a pound.
Dairy supplies will call for one and a
half pounds of table butter, at 78 cents
a pound; half a pound of oleo for 19
cents, six quarts of Grade B bulk milk, *
at 17 cents a quart; six quarter pints
of cream, at 14 cents each, and two and
a half dozen cold storage eggs, at 68c.
Marketing prices will be approximate?
ly a follows for four*persons:
Butcher's bill . $1.96
Fish bill . 1.84
Dairy products. 4.92
Fruits._ 3.00
Vegetables . 2.70
Groceries . 3.58
Total.$18.00
(?IVO??ll??l>
The Argument for Dried Fruits
Pried fruits came before canned fruits?it is
nature's own way of preserving and few make
the most of this winter supply. Dried fruits
have byn misused to the detriment of their repu?
tation. When carefully soaked and cooked down
/.well the apricots and prunes especially are de?
licious. Try a well made prune tart for dessert.
The prunes, fig? and dates are excellent for chil?
dren instead of candy, and most of them save
sugar and money, being two or three times
che^oer oven thrn ?^he canned ?jpode. From apples
to raisins, including dates and figs and not for
getting apricots and prunes, try dried fruits for
winter breakfasts and desserts and confections.
A. L. P. i
^jjP^ At your Service
TESTED RECIPES
Chocolate Fig Ice Cream
Melt one and a half 'ounces of un?
sweetened chocolate over hot water and
add one-quarter? of a cupful of sugar
and half a cupful of rich milk. Cook,
stirring constantly, until thick and
smooth, remove from the fire and cool.
Add a few grains of salt, one teaspoon
ful of vanilla extract, half a pint of
chilled double cream whipped solid and
half a cupful of chopped cooked figs
cooked down thick and flavored with half
a teaspoonful of lemon juice. Freeze
slowly as for ordinary ice cream.
Dried Fruit Salad
Mix together six pitted dates cut in
strips, four drained cooked prunes cut
in shreds, one cupful of finely diced
celery, two drained cooked figs cut in
strips, two halves of cooked, drained,
coarsely chopped dried peaches and
half a cupful of chopped nut meats.
Chill on the ice and moisten with the
following dressing:
13eat a quarter of a pint of double
cream solid and.add an eighth of a tea
spoonful of salf, the same of paprika,
a quarter of a teaspoonful of lemon
juice and a scant tablespoonful of pow?
dered sugar. S?rve in individual por?
tions in lettuce cups.
Dried Peach Fritters
Mix and sift together one cupful of
flour, one and a half teaspconsful of
baking powder, a quarter of a teaspoon?
ful of salt and one tablespoonful of
powdered sugar. Beat lightly one egg,
add a quarter of a cupful of milk and
blend with the dry ingredients. Add six
halves of cooked dried peaches, coarsely
chopped and carefully drained, and a
teaspoonful of melted shortening. Drop
by the large spoonful into deep hot fat
and fry a rich brown. Drain on brown
paper and dust with powdered sugar I
mixed with ground cinnamon.
Nut and Raisin Souffl?
Whip the whites of two eggs with a ?
quarter of a teaspoonful of salt as
light and dry as possible and fold in a
quarter of a cupful of seeded raisins
cut in shreds, one tablespoonful of
grated cocoanut and two tablespoonsful ?
of chopped nut meats. Sweeten with a
teaspoonful of powdered sugar, flavor
with a few drops of almond extract and
turn into a buttered souffl? dish. Set'
in a pan of hot water and bake until
well risen and firm in the center. Serve
hot with a custard sauce made from the
egg yolks.
Prune Ice Cream
Prepare a large cupful of thick
boiled custard from three-quarters of a
cupful of milk, a teaspoonful of torn
starch, a few grains of salt and one egg
beaten with two tablespoonsful of sugar.
When thick and ? smooth remove from
the fire, flavor with half a teaspoonful
of lemon juice and set aside to cool.
Mix in three-quarters of a cupful of
cooked prune pur?e (sweetened to taste)
and half a pint of double cream whipped
solid. Freeze slowly. Peach and apri?
cot cream can be made in the same
manner."*
* Pure Rye Bread
Soften half a yeast cake in half a j
cupful of tepid water. ^ Scald two cups?
ful of milk and add on?-third of a cupful
of molasses, one-third of a cupful of
shortening and one small cupful of
chopped cooked prunes, carefully
drained. (In cdoking the dried fruit
cook only until they begin to soften.)
When the milk ha3 cooled to blood heat
add the dissolved yeast and about three
cupsful of rye flour and two cupsful of
white flour sifted with one teaspoonful
of salt. Knead until smooth and elastic,
cover and let rise over night.
Monday
BREAKFAST
Stewed Prunes with Lemon Slices
Cooked Cereal
Broiled Bacon Toa?t
Coffee
LUNCHEON
Eggs ? la Golden Rod
Buttered Toast
Sliced Oranges and Bananas
DINNER
Tomato Soup
Broiled Mackerel Baked Potatoes
Celery Green Peas
Chocolate Fig Ice Cream
Tuesday
BREAKFAST
Dry Cereal With Apricot Whip
Creamed Fish Popovcrs
Coffee
LUNCHEON
Vegetable Chowder
Rye Bread Ripe Olives
Dried Peach Betty Hard Sauce
DINNER
Curry of Lamb With Rice
Buttered Carrots
Dried Fruit Salad Cheese Straws
Grape Juico Punch
_-?_B?-l_?_??_-?-?W-___W ? II ? I III.? I
Wednesday
BREAKFAST
Orange Juice
Lamb and Potato Turnovers
Toast Coffee
LUNCHEON
Fried Scrapple
Finger Rolls Ginger Ale
Nut and Raisin Souffl?
DINNER
Vegetable Soup
Salmon Loaf Spinach
Creamed Potatoes
Prune Ice Cream
Thursday
BREAKFAST
Stewed Driod Peaches
Scrambled Eggs With Smoked Beef
Oatmeal Muffins Coffee
LUNCHEON
\
Escalloped Oysters
Coleslaw Rolls
Apricot Trifle
DINNER
Halved Grapefruit
Cheese Souffle French Fried Potatoes
String Beans
Steamed Date Pudding
Friday
BREAKFAST
Cooked Cereal With Figs
Browned Vegetable Hash
Toast Coffee
LUNCHEON
Parsley Omelet
Baked Sweet Potatoes
Dried Peach Fritters
DINNER
Celery and Tomato Bouillon
Fried Smelts Tartare Sauce
Mashed Potatoes Beets
Baked Apples With, Cream
A Hybrid Stove of High
ree?Coal
Tested and Endorsed in The Tribune Institute
Saturday
BREAKFAST
Orange aid Grape Juice
Frizzled Smoked Beef
Date Bran Muffins Coffee
LUNCHEON
Tomato Jelly Salad
Raised Roils Cocoa
Apricot and Prune Tarts
DINNER
Bouillon With Egg
Broiled Hamburg Steak with Mush?
room Gravy
Fried Sweet Potatoes Succotash
Dried Peach Sherbet
Sunday
BREAKFAST
Cooked Cereal With Raisin Pur?e
Shirred Eggs Buttered Toast
Coffee
LUNCHEON OR SUPPER
Cheese and Lettuce Sandwiches With
Prune Rye Bread
Coco? Fruit Jelly !
"* Hermits I
DINNER j
Cream of Corn Soup j
Veal Birds Green Peas and Carrots f
Candled Sweet Potatoes I
Celery :
Dried Apple Pudding '
and Electricity
ALL dressed uj> for dinner and ?
cooking with comfort and
safety. No dirt, less heat
diffused, a slower heating up of the
oven and top, and by the same token
a slower giving off of the heat.
These are some of the points that
v. ill appeal first to the housekeeper
or cook on looking over this combi?
nation coal and electric stove. The
cleanliness and convenience of elec?
tric cooking is unquestioned, but its
slowness and expense for surface
cookery and water and room heating
?especially are equally obvious.
Hence the combination with coal
for the latter purposes, particularly
in suburban and country districts,
where there so often is electricity,
but not gas, offers a logical and In?
teresting compromise. /
Electricity, on the other hand, is
"Darned Go(
By MARGO HARTE
THE moralizer had invited four
of her best friends in to Sun?
day afternoon tea. And the
conversation veered round, after
strikes and Bolshevism, to the death
of a very rich man whom all knew.
"Goodness gracious!" cried the
hostess; "I knew him when he had
only one rait of underwear.
"It was one early winter's morn?
ing in the '80s, and I was stay?
ing with my brother in a suburb of
Chicago. When we were at break?
fast my sister-in-law exclaimed, as
she was passing the window with
a dish in her hand, 'Do come
here! The new neighbor next door
is hanging out her wash?her own
wash, mind you!?and you should
see the union suit she's just hanging
on the line! You can't tell which is
flannel and which Is darning!'
"Well, we went to the window.
I guess we were friendless snd lone?
ly, and that whetted our curiosity,
even about new neighbors. My
brother took s good look, sighed, snd
went hack to his breakfast. 'They
are mostly patch snd dsrn,' he Mid.
'Bot II! tell you one thing. It's
?darned good darning! And if you
would mend my underclothing and
sock* and shirts like that, I bet we
wouldn't always be in debt/
"A quarter of a century Ister ?that
/
admirable for baking, roasting and
long-time oven operations, so that
when we get the combination of coal
on one side for quick surface work
and heating the water in the boiler
with the electric oven for "fircless"
cooking, the maximum of con?
venience and efficiency would be ex?
pected, especially since the electric
oven is well insulated and provided
with a thermometer, so that when
the cooking is partly done the heat
may be turned off and the stored up
heat used on the fireless cooker prin?
ciple.
How the Stove
Is Built
To come down to specific points:
The stove is of cast iron and steel,
with black enamel finish, white
enameled door and nickel trim.
It stands unusually high, mak
od Darning"
'man was riding around the country
i in his private car and had a house in
town and a big estate in the coun?
try. The day he died, you all know
what he was worth. Evrry time I
see a wash out on the line I think of
I that slim, rather pretty little woman
in Chicago, and the kind of clothes
she washed with her own hands and
hung out to dry. Take us by and
j large," concluded the moralizer,
?'mont women are not real helpmeets.
I believe we are too la?y to help our
men to great wealth."
"Oh, rot!" cried the woman near?
est the fireplace, who wrote foi> a
living; "those stories are always
about the men who died worth mil?
lions, and they make me tirod!
You'd think it was only those men
who had wives who darned their
underwear. Real helpmeets, indeed!
Don't lose sight of the fact, my
friends, that there are men and men.
Few men can make millions; mil?
lions can make only a bare living.
"Why, I know women who patch
and darn all their lives?and do
other things, too?and never get a
Ford out of it?and don't care!"
Tb? only man in the party
coughed. "I'm glad you added
'don't care,'" said he. "Because I
know a lot ot fellow? with patches?
and wives-~?_*4 no rae_u?y."
2
ing it. exactly right for sur?
face work without bending, as
shown by the illustration, the top'
being 35 inches, the ideal working:
height for which all practical test?
ing laboratories contend.
The electric section has three 6,6
; inch concealed clement plates and
one 8-inch, while the combination
| broiling and baking oven is 18 by 18
by 12 inches. The snap button
switches give three heats, low, me?
dium and high for the plates, the
oven and the broiler. Broiler and
oven switches must be thrown on
together to give the high initial heat
necessary for oven operations on
the "fireless" plan. A new model
has one switch for both broiler and
oven.
What the Coal
Section Does
The coal section has two eight
inch holes, and serves as a room
and water heater, without practi
cally affecting the cooking operation
in the electric oven, due to its in?
sulation. Careful tests were made
: ou these points. An anthracite fire
was built, no electricity being ap?
plied. After three hours the tem?
perature of the oven had been raised
only to 90 degrees (or 20 degrees
above the room temperature). This
difference would be negligible if the
oven were heated, and so would not
affect the charted directions for
cooking by the thermometer. Dur?
ing the first hour and a half no ef
j feet was produced at all. The
I daims for the insulation of the
oven are, therefore, substantiated.
The efficiency of tho coal-heated
water front was next tested. In
two hours after the fire was well
started the average temperature of
the thirty gallons of water in the
boiler was raised from 88 to 147
degrees Fahr. The water at the top
of the boiler was 166 degrees. The
connection was a temporary one, and
under permanent conditions and
more efficient installation still
greater efficiency wguld probably, be
obtained, although this is quite satis?
factory. Approximately a 6 per
cent efficiency is indicated, and, with
.. ?
coal at $11 a ton, this would be
cheaper than even 100 per cent ef?
ficiency with electricity !
Again the coal fire brought one
quart of water covered to the boil?
ing point in 11 minutes and 35 sec?
onds, which is 30 per cent quicker
than it could .?e done on the electri
..,__?_..
together as convenience and econ?
omy dictate.
A detailed chart for cooking with
the electric fireless is issued and
careful experiment** were made to
cal sido of the stove. These facts
demonstrate the need of the coal
combination for special user,.
Baking and Heating
By Electricity
Now for the advantages of the
electrical section.
The heat retention of the oven,
proved to be excellent?almost five
times that of a good gas oven, since !
it cooled from a temperature of 500
degrees at the rate of 3.6 degrees a
minute, while a gas range drops '
about 17 degrees.
The ventilated air space between ?
the coal and electric sections en?
sures a good circulation so that the !
,two may be operated separately or |
mV**~
?^ ?'hoto by Tribuno Service
?>he Is a tall girl, but she does not
need to bend to the 3 S-inch top of
ihls Estate Electric-Coal Combina?
tion Range
check this chart and the thermome?
ter in the door. These door ther?
mometers never register exactly the
same as a check thermometer hung
in the center of the oven, especially
during the first part of the heating
up?the thermometer in the dooi
naturally lagging behind the one
more centrally located.
A difference varying from 40 t<
70 degrees Fahrenheit was recordec
until a constant temperature wa?
reached or heat turned off, when thi
two thermometers read almost tin
same. Evidently these variations nr
considered in constructing th
charts, for excellent cooking result
were obtained.
The oven thermometer heated t
?r>00 degrees in 27 minutes at a co?
of 13.8 cents at a 10-cent rate, c
9.7 cents at the New York 7-cor
m
rate. For baking biscuit the heat
was turned off entirely when they
were placed in the'oven and they
were well browned on the stored
heat in 12 minutes. Rolled cookies
baked in the same way were excel?
lent.
For the roast beef the switch was
turned to low for thirty minutes
after the meat was put in at 500 de?
grees, and then the heat was turned
off entirely and left eighteen minutes
for each pound, or one hour and 12
minutes for the four-pound roast
used. The beef was well browned,
in' fact a little overdone, but very
Juicy and well cooked. The cost for
this operation was about 11.4 cents
at.the New York rate.
Obviously" oven cooking must be
done on the retained heat principle
in order to keep down the electric
bills. In a home inspected the
cook was "running wild," switching
the electricity off and on as she
would gas?paying no attention to
the thermometer or the tireless cook?
er principle, and the chart's face was
turned to the wall! Result, a large
electric bill. This was not the
stove's fault. The operator had no
idea whatever of the principle of the
stove and no one was overseeing her
work. It needs some brains and
"know how" to dri*e a high-class
thoroughbred and get the best re?
sults?the same is true of a special?
ized piece of equipment like this
combination stove.
The Bro?er and
The Three Heats
It is to be noted that both broiler
and oven switches must be used to
bring the oven temperatures up to
the desired degree as indicated by
chart and thermometer within a
reasonable time. Popovers put in
at 550 degrees (taking 30 min?
utes to heat oven) were baked at
low heat for ten minutes and for
thirty-five minutes more with heat
turned off, according to the chart,
with good results. Chops were
broiled to the queen's taste by re?
moving the screen beneath the ele?
ment and heating to 500 degrees
(27 minutes). The first side seared
in one minute and the chops broiled
in 10 minutes. They were juicy
within and crisp without and rivalled
the good old coal broil if indeed
they did not exceed it, for no juices
were lost.
Broiling according to directions
by merely placing the chop beneath
the broiler when first turned on
gave a rather dried out product
not nearly so good as when the ovei;
and broiler were first heated. This,
of course would be extravagant un?
less the oven were being used for
other purposes also, but the results j
were perfect.
The careful adjustment of the i
three heats means everything in the
efficient and economic operation of
an electric range. Forgetting to
turn the switch button means waste
just as it does with lights. It takes
a long time for an electric range to
get under way; but when once the
heat is up it may be maintained on
lower or medium.
This means a great saving, as the
oven consumption costs 30% cents
an hour (10-ccnt rate) on high and
only 8% cents on low. The 8-inch
plate varies from 10 \i to 2% cents,
a 75 per cent saving in remembering
to turn the switch from high to low.
For example, a boiled custard was
prepared in sixteen minutes on the
eight-inch plate, the heat being
Institute Tei
(Editor's Note: These contributed
recipes have, all been tested and en?
dorsed by our Domestic Science
Expert. We pay $1.00 for ea,ch
recipe that, is printed. If contribu?
tors /dub, to have rejected recipes
returned stalnps must be en-closed.)
Coffee Sponge Pudding
3 eggs 4 tablespoonsful
1 cupful granu- clear coffee
lated sugar 1 teaspoonful of
1 cupful sifted baking powder
flour
Beat the yolks very light until
creamy with sugar and coffee, add
gradually flour and whites beaten to
a stiff froth. Baking powder
last. Bake in a pan with tube in
a moderate oven. Whip haif a pint
of cream with two tablespoonsful
of liquid coffee. Sweeten to taste
and dot with maraschino cherries.
Mock Cherry Pudding:
1 pint cranberries 2 cupsful bread
% cupful raisins crumbs
1 cupful water 1 cupful sugar
Pinch of nutmeg
Cut cranberries in halves. Spread
a buttered dish with coarse stale
breadcrumbs, then add a layer of
cranberries, sprinkle with seeded
raisins, and dust with nutmeg and
sugar. Then repeat with crumbs
and fruit until dish is full. Pour
water over.last layer of fruit and
i
turned on full until the water in
the double boiler began to boil when
it was turned low until the cooking
was completed. In the same way,
though it takes seventeen minutes
at high heat to bring a quart of
water to a boil on the eight-inch
unit, low heat will keep a covered
kettle boiling. One should make as
much use as possible of the three
heats.
Obviously electrical cooking is ?
luxury with a 10 or 7-cent rate for
electricity, but used sensibly in con?
junction with gas or coal and mak?
ing the most of the stored up heat
on the fireless plan it presents ideal \
conditions of cleanliness and con?
venience and gives good results.
Estate Electric-Coal Combinat??
Ransrc No. 81.
Made by Tho Estate Stove Com?
pany, Hamilton, Ohio.
(Prices and further details can 6i
obtained at The Tribune Institute.)
?ted Recipes
top with buttered bread crumb?.
Bake in a moderate oven for 20
minutes. Uncover and bake 15
minutes more. Serve hot with hsrd
sauce.
To make the sauce, rub 1 capful
of powdered sugar and one-half cup?
ful of butter to a cream. Spread
lightly over pudding. E. M. H.
Merrick, L. I.
Nut Tarts
1 cupful chopped 1 teaspoonful bafc"
nuts ?ng powder
1 package zwie- V? teaspoonf ul ein
back (16c size) namon
2 eggs (sepa- V? teaspoonful
rated) cloves
Vz cupful sugar
Put nuts and zwieback through ?
chopper. Beat egg yolks and sugsr
together. Add zwieback and nut?
mixed, with baking powder and
spices. Fdld into the stiffly beaten
egg whites. Mix and place in'tw?
well greased pans. Bake in a mod?
?rate oven for about fifteen minutes?
Cool and spread with whipped crea?
or icing. R. V.
Oshkoah, Wis.
This would be a good dessert ?
something not too rich and sweet *
desired. Marmalade or jam could b*
used instead of cream or icing ?
preferred. This makes two go*?
sized layers at a cost of about W
cents. i