Newspaper Page Text
A
ATLANTA
THE SUNDAY AMERICAN’S PURE FOOD PAGE
JUNE 1, 1913.
t
\
Prepared for Th< Suwlui
can hy K. 1*. Thttmlon, *t(
the Athletic otid Paul Lake
Cluhx.
MONDAY.
BREAKFAST:
Baked Apples
Grape Nuts ami Cream.
Browned Canned Beef Hash.
Hot Grin.
Biscuits.
Coffee
DINNER:
Cream of New Corn.
Sour Pickle.
Roast Rib of Beef. Rrowned Potatoes
Mashed Sweet Potatoes. Kale Greens.
Old-fashioned Corn Bread.
Stuffed Cucumber Mayonnaise.
Pro ah Strawberry. Whipped Cream
Buttermilk!
S UPPER:
Creamed Turkey Ha ah
Lye Hominy and Eggs (baked).
Toast.
California Apricots and Cream.
Ice Tea.
RECIPES.
STUFFED CUCUMBER MAYON
NAISE.—Six large cucumberfi, three
young onions, one green pepper.
Slice the cucumbers Into halves,
the long way, and hollow out. Take
the fillings, onions and pepper and
t ut <not too fine) find put Into
bowl; season with salt, pepper and
Yinegar. Put the cucumbers In
•alt water and let stand until ready
to serve. Take out of water, dry
and fill with the salad and spread
mayonnaise on top. Serve on let
tuce leaf.
FRESH STRAWBERRY TARTS
AND WHIPPED CREAM.—Roll
pie dough very thin and put on
edge of muffin rings and bake
brown. (Have one quart berries
picked, sugared and put Into tarts,
and cover with whipped cream.
Garnish top with whole strawberry.
CREAMED TURKEY HASH.—One
tablespoon butter and one table
spoon flour put over very slow fire
and stir, not letting flour brown.
Add one cup sweet cream and little
salt and white pepper. Let simmer
until thick as gravy and stir in one
egg yolk and 1*6 ounces good sher
ry. Have the white meat of one
boiled hen cut into dices (or small
squares) and add to sauce. Serve
on toast and sprinkle chop parsley
over.
LYE HOMINY AND EGGS RAKED.
Beat two egg* and stir in one can
lye hominy, salt and pepper. Put
into baking dish and bake for ten
minutes. Serve In baking dish.
TUESDAY.
BREAKFAST:
Orange Juices
Rhredded Wheat and Cream
Calf Brains and Eggs
Breakfast Bacon
Mashed Potatoes-Browned
Batter Cakes
Syrup
Coffee or Tea
DINNER:
Southern Pepper Soup
Radishes
Veal Cutlets and Tomato Sauce
Roiled New Potatoes. Fried Now Corn
Corn Muffins 4
Stuffed Green Pepper
Pineapple Water Ice
Vanilla Wafers
(’offee
SUPPER:
Smothered Steak and onions
Fried Grits
Hot Waffles
|£ig Preserves
Tea
RECIPES.
SOUTHERN PEPPER SAUCE one
large soup bone, twelve bell pep
pers, two pods red pepper, one can
pimentos (sweet peppers), four
onions, celery tops, half cup rice,
one 3-lb. can tomatoes. Put bone
over fire with two gallons water,
salt and pepper and boll for one
hour. Add vegetables chopped fine
and let boll for fwo hours. Thicken
before you serve.
STUFFED GREEN PEPPERS —
Make a salad of one can shrimp
chopped fine; little celery, green
pepper, bread crums and tomatoes.
Beason and work Into a paste; fill
peppers and spread mayonnaise on
top. Serve on lettuce leaf.
WEDNESDAY.
BREAKFAST:
Stewed Evaporated Peaches
Oatmeal and Cream
Boiled Lamb Chops
Wheat Muffins
Maple Syrup
Coffee
DINNER:
Chicken Soup with Rice
Green Tomato Piekle
Baked Chicken—stuffed—Giblet Sauce
Sugared Yams—Buttered Okra
Corn Pone
Potato Salad
Blackberry Dumplings—Butter Sauce
Milk
SUPPER:
Sliced Sweet Bread (fried in butter)
Gratin and Brien Potatoes
Wheat Cakes
Preserves
Iced Tea
RECIPES:
CHICKEN SOI TP WITH RICE—Two
quarts chicken stock, two quarts
sweet milk, six boiled eggs, one
stalk celery, two cups boiled rice.
Put stock and milk over slow fire.
Cut eggs and celery fine and add
to soup. Add rice just before tak
ing off fire. Season to taste. This
soup can be made in 20 minutes
when you have the chicken stock
ready. Some chopped chicken adds
to the tame very much.
POTATO SALAD (Southern Style)
One bowl mashed potatoes, one-half
cup chopped pickles and onions,
three boiled eggs, two tal*l» spoons
prepared mustard, salt and popper.
Mix well and mold in cups onu
lettuce leaf.
THURSDAY.
BREAKFAST
Grape FYuit with Sherry
ijorn Meal Porridg*
Smothered Squab on Toast
French Fried Potatoes
Rice Waffles
Coffee or Tea
DINNER:
Southern Gumbo
Young Onions
Chicken Stew with Rice
English Peas. Creamed Potatoes
Georgia Egg Bread
Tomatoes with Nut Mayonnaise
Ambrosia and Cake
i ’offee
SUPPER:
Calf Liver—Brown Gravy
Cheese Omelette
Hot Biscuit
Black berry Jam
Tea
RECIPES.
CHICKEN STEW WITH RICE.--
One large hen cut into 12 or 14
pieces; one-half cur good butter;
one cifp rice Put chicken over fire
with one gallon water, salt and pep-
r boiling 30 minutes, add
ice and let boll until done,
butter before taking off
ve In covered dish, and
hop parish y ni • p
TOMATO WITH NUT MAYON
NAISE Slice 3 or 4 nice large to
matoes and place on lettuce. Chop
eme-fourth pound pecan meat and
mix in one e up mayonnaise*. Put
over tomatoes before serving.
FRIDAY.
BREAKFAST
Stewed Green Apples
Post Toasties and Cream
Fried Lake* Trout
Country Fried Potatoes
Corn Muffins
< ’offee
DINNER:
Clam Stew Geldert
Boiled Red Snapper—Egg Sauce
Potatoes Rolled Butter Beans
Hoecake Combread
Salmon Salad
Fresh Strawberry Pie
Coffee
SUPPER:
Deviled Crab Meat on Toast
Cold Slaw
Toasted Triscult
(’offee or Te a
RECIPES.
• LAM STEW GELDERT—Two dozen
clams, two onions, erne green pepper,
two quarts milk, one-half stalk cel
ery; salt and pepper and butter.
Steam clams and save Juice. Put
over fire with milk and seasoning,
e ’hop peppers, onions and celery fine
and let boll Mow for 20 minutes.
Serve like soup
DEVILED CRAB MEAT ON TOAST
Meat of six crabs, one cup crack
er crumbs, two boiled eggs, one-
half green pepper chopped fine, one-
half chopped onion, Worcester, salt,
pepper, butter, one-half cup milk.
Put milk, crab meat and seasoning
into pan and i lace over slow fire.
When to boiling point, add the pep
per, onions and chopped eggs and
cracker crumbs. Stir well and put
on toast and place in oven to brown.
SATURDAY.
BREAKFAST:
Strawberries and Cream
Hot Grits
Country lYled Bacon and Eggs
Black Fried Potatoes
Syrup
( ’offee.
DINNER:
Macaroni Soup
Radishes
Boiled Corn Beef and Cabbage
New Potatoes—String Beans
Corn Bread
Head Lettuce, Cheese Dressing
Rice ami Raisin Pudding -Cream
Sauce
(.’offee
SUPPER
Hamburger Steak—Brown Gravy
Chip Potatoes
Toasted Graham Bread
Iced Tea
R EC IPES
BLACK FRIED POTATOES. Take
boiled potatoes, cut Into small
blocks and place In fry pan with
half lard and half butter. Fry to
a light brown.
H A MBURGER STEA K BROWN
GRAVY.—Have beef run through
meat chopper. Chopped onions,
spring garlic, salt and pepper. Mix
well and fry In cakes like sausage.
Make gravy from grease left in pan.
Serve on toast and gravy around.
SUNDAY.
BREAKFAST.
Fresh Peaches
Puffed Rice and (’ream
Broiled Sirloin Steak
Fried Eggs—Lyonnaise Potatoes
Southern Waffles
Georgia Cane Syrup
Coffee or Tea
DINNER.
Tomato Bouillon In Cups
Cucumbers—Melon Mangoes—Olives
Roast Young Chicken, Celery Dressing
Guara Jelly
Mashed Potatoes—Candied Potatoes
New Corn Pudding
Macaroni and Cheese
Apple Salad Surprise
Apricot Par fa it
Chocolate Cake
Cheese Tid-Bits
After-Dinner Coffee
SUPPER.
Cold Fried Chicken
Tomato Mayonnaise
Cold Biscuit
Ice Tea
RECIPES.
NEW CORN PUDDING Twelve
ears corn cut off cob. Place in boil
er with butter, salt and pepper and
one-half cup milk, l^et boil for ten
minutes; break three eggs and beat
well; put with corn: mix and pour
In baking pan and bake brown.
APPLE SALAD SURPRISE—Six
large apples, one stulk celery, one-
quarter pound pecan meat, one cup
mayonnaise. Cut tops of apples off
and hollow out. Cut apples into
dice, and also celery; chop nuts fine
and season with salt and pepper.
Add the mayonnaise. Fill apples
and put core hack and serve on let-
tuce leaf.
PICKLES AND PRESERVES.
Six of my recipes that 1 recommend
to The Sunday American readers
that are very easy to prepare and
are not expensive.
SLICED GREEN TOMATO PICK LB
(Sweet or Sour).—One full peck of
very green tomatoes, three stalks
celery, twelve green bell peppers,
twelve medium size onions, one
tablespoon mustard, one gallon
vinegar. one tablespoon of
whole cloves, one teaspoon of black
pepper, three pods of dry red pep
per. one-half cup sugar (when
making sweet pickle). Slice the to
matoes. not too thin, and place In
College Tells How
To Keep Eggs Fresh
Water Glass Solution Keeps Them
Preserved Easily for
Year’s Time.
ITHACA. X. Y.. May 31.—The poul
try department of the New York Htrce
College of Agriculture at Cornell I’ni-
rslty gives the following directions
for preserving eggs In water-glass:
The commercial water-glase solu
tion may hr* obtained from any drug
store at n cost of about 30 cents a
quart. Mix one and a half quarts of
this solution with eighteen quarts of
pure water. Water which has been
boiled Is preferable. Stir these unrll
they are thoroughly mixed. Two
eight-gallon Jars are sufficient for
30 dozen eggs, using the amount af
solution as above prescribed. Aft. r
tht* water-glass Is thoroughly mixed
divide It Into the vessels to he used.
Be sure that the vessels are absolute
ly clean. Place the eggs In the water-
glass, see that the top eggs are cov
ered by at leasl two Inches of tlv
liquid, and cover the fare to prevent
vaporatlon. Place them in a con.
place where they will be undisturbed
during the year.
Preserve only absolutely fresh eggs.
Stale eggs will not keep In any pre
servative Have your preservatl >c
ready to put the fresh egga In as you
get them. If you ore In doubt as to
their freshness, candle them, or see If
they sing when placed In a dish of
water If an sinks, It is reason
ably fresh. Do not preserve dirty
eggs nor eggs which have been
washed.
Girls Plan to Test
High Cost of Living
Just What Cincinnati Woman Can
Live on Will Be Determined
By Probers.
RECIPES That Are Easy
for CAPABLE COOK
CINCINNATI, May 31.—The cost
of living problem, as regards Cincin
nati girls, is to be taken out of the
sphere of speculation and put to ac
tual test, with real live lassies as ob
jects of the experiment and an ex
pert dietist and home-maker as com
piler of the records.
Four girl pupils of the home eco
nomics course of the Cincinnati Kin
dergarten Training School—Miss
Rose Taylor, Miss Mabel Buttle, Miss
Mary Bushnell and Miss May Lang-
d Q n—*and Mrs. Anna Gilchrist Strong,
head of the department, are to live
for a week at a model fiat, during
which time statistics will be secured
on the cost of keeping a family of
five.
At the same time another group, In.
eluding Miss Florence Kreimer, Miss
Ruth Daniels, Miss Bessie McBriar
and Miss Sarah Lovell, will take up
their temporary home in charge of
Miss Christine Waters at the Schmid-
lapp model flat In Norwood. Com
parisons will be made as to the cost
of living In the two places. Each
girl will keep exact account of the
food she eats, its cost, its value in
nutrition, likewise of all other expen
ditures. All the work of the twp
’families” will be done by the girls
and their supervisors, Including
washing and Ironing At the end of
the first week another set of four
girls will be taken in at the two fiats,
md later another. At the end of the
period of experiment Mrs. Strong will
compile all records Into a set of exact
statistics on the actual cost of living
for Cincinnati girls.
CHOCOLATE SPONGE CAKE.
IJFAT over hot water a cupful of
1 1 sugar, two tablespoonfulv of
grated chocolate and a little vanilla
extract; remove from the fire and
beat until very light, adding one
cupful of flour sifted with a tea
spoonful of baking powder and
beating steadily for 15 minutes.
Then fold in quickly the stiffly
beaten whites of four eggs. Bake
immediately in a slow oven until
it leaves the sides of the pan (a
ring cake mold should be used),
inverting the pan when cooked un
til it cools. Ice with a soft bolted
frosting.
MUSTARD BUTTER.
V/f IX two tablespoonfuls of butter,
a dust of red pepper, a tea
spoonful of ground mustard, the
same of French mustard, and half a
teaspoonful of white tarragon vin
egar.
PEACH DUMPLING.
Cl FT one pint of flour with one
teaspoonful of baking powder,
one-half teaspoonful of sugar. Work
into this two tablespoonfuls of lard.
Mix with three-fourths cup of very
cold water. Have all the ingred
ients very cold, mix quickly and
handle as little as possible. Roll
out* thin. Take the half of a pre
served peach for the core of each
dumpling. Cut the dough into
pieces large enough to wrap the
halves of peaches, roll up and bake
In a quick oven. Serve with a hard
sauce flavored with syrup from the
peaches or else with the good old
fashioned one of our grandmothers
which always seems most appro
priate to old fashioned dumplings
and puddings. Add one cup of su
gar to two cups of water, boil and
thicken with two tablespoonfuls of
flour rubbed to a cream with a lit
tle cold water.
APRICOT JOYEUSE.
M oisten two tablespoonfuls >f
gelatine with one-half cupful
of cold milk, add one and one-half
cupfuls of hot milk, brought to the
scalding point in a double l*»iler.
Soak twelve halves of apricots over
night in enough water to cover
them well. Boll five minutes in
the same water with one-half cup
ful of sugar. Use more, if the fruit
Is very acid. Carefully peel the
apricots, mash, add two tablespoon-
fuls lemon juice and mix with the
milk and gelatine. Put all into t
mold to harden. To serve, turn out
of mold and pour around it on a
platter one-half pint of cream
whipped stiff, to which has been ad
ded two tablespoonfuls of powder
ed sugar. Sprinkle over all two ta
blespoonfuls of finely chopped pis
tachio nuts. The beauty of the col
oring will be surpassed by the de
licious flavor.
PINEAPPLE SUPREME.
(' RATE one small pineapple or
^ J use the canned pineapple (hop
ped fine with a silver knife. Add
sugar to make sweet enough. Soak
two teaspoonfuls of gelatine In a
very little water, add one cupful
of hot milk. Cool and add the pine
apple. then stir Into one pint of
whipped cream. Pack in a mold
and set away in ice and salt. Open
occasionally at’first to stir the freez
ing mixture from the sides of the
mold. When serving, heap some of
the pineapple mixture on small
plates and mark it with a fork in
imitation of the whole pineapple.
Sprinkle the whole with macaroon
crumbs and stick into the top a
few' long thin leaves cut from cit
ron. to complete the likeness. In
stead of the individual pineapple,
one large pineapple may be served
on a platter.
SPICED RICE PUDDING.
S EASON one pint of apple sauce
with one-fourth cupful of sugar,
one-eighth teaspoonful of cloves
and one teaspoonful of cinnamon.
Add one pint of cold cooked rice
and one-half cupful of washed and
seeded raisins. Put all in a well
buttered baking dish, dot with bits
of butter and bake. Serve hot or
very cold with cream.
American Cooking Abroad
ft shallow' pan and cover with salt
and let stand overnight. (This Is to
toughen the tomatoes so they won’t
cook to pieces). Also boil your vin
egar, spices and mustard and let
cool overnight. Take the toma
toes and squeeze the water and
salt out of them, hut do not mash,
and put Into vinegar and place on
a slow fire. Have the onions, pep
per and celery sliced and put In
vinegar at the same time you do the
tomatoes. (Add sugar when making
sweet pickles). Let boil for twenty
minutes and have Jars ready so you
can place pickle In them while hot.
FIG BUTTER—Used for omelettes,
pancakes, sandwiches, etc. One
peck fresh figs. Granulated sugar,
one pound to each pound of figs;
four pieces w hole ginger, one sliced
lemon, ten whole cloves. Take the
skin off the figs and cover with
sugar and let stand overnight. Put
on fire with the cloves, lemon and
ginger and let boll slow for one
hour. Take out figs and let sugar
boll to syrup, then place figs back
and cook fdY* twenty minutes. Put in
Jars while hot and seal.
FRESH PEACH PARFAIT—(Some
thing nice to use as a dessert for
your afternoon tea.) Take twelve
ripe soft peaches and cover with
sugar. Whip one-half pint cream,
one quart vanilla ice cream. Use
long parfait glass or stem ice cream
glasses. Put one spoon ice cream
and one spoon peaches and alter
nate until glass is full, and put
w hipped cream on tops and garnish
with »”ed cherries.
APRICOT PARFAIT-One 3-pound
can California apricots, one-half
gallon vanilla ice cream: serve in
tall parfait glass. One spoon apri
cots. one spoon ice cream, and so
on. until glass is full. Then put
whipped cream on top. Garnish
with red cherry 'on top.
London has a ehop which is very
much of a friend in need to many
women. It is called the Home Deli
cacies Association, and our patriotic
hearts must swell with pride when we
learn that its* specialty Is American
cooking. ^
‘‘And,’ declares an English woman
who wrote to one of the magazines
over there, "every one knows that
American cooking is about the best
in the world.”
Possibly that small word, "about.”
covered much. We are not used to
such kind words and, indeed, have
not always been dead certain our
selves that "American cooking was
the best in the world.” However, the
English woman’s account of what the
Home Delicacies Association does for
the London hostess makes an Ameri
can wish that suen charity would be
gin at home.
“Everything is done to lighten the
lot of the hostess.” she says. "Cooks
arc sent out with the ingredients for
any dish or dishes chosen. Only last
week a Indy, whofe cook was ill, tel
ephoned for help In the emergency.
Immediately a cook was sent and for
an entire week food was supplied by
the association for the whole estab
lishment.
"The food is delicious and the serv
ice is managed with luxury and re
finement. A price list is sent on re
quest. The list of soups includes
chocolate, crab, turtle, clam chowder.
and oyster stew. This is said to be
the only place In London where the
ingredients for all these American
dishes can be purchased so that they
can be cooked at home. The very
names of the entrees are stimulating
to the appetite.
"The cookery is American, hut the
quantities are English. In the States,
it seems, very large portions are pro
vided. For instance, the tablespoonfu!
or so of ice that is served round to
each person at an English dinner par
ty is replaced by a quantity at least
three times as great. In the same
way the size of cakes and puddings
has to be greatly reduced for the
English market.
"Each ingredient is absolutely pure,
even the water being pasteurized and
the flour made in the old fashion of
milling, thus retaining its nourishing
qualities. At a couple of hours’ no
tice an excellent luncheon or dinner
or supper can be dispatched to any
address ir. London. Of course, coun
try hostesses must allow for the dis
tance.
"Many of us know how delicious
American sweets and sweet dishes
are, and that there is a large choice
of puddings, meringues, and cream
ices. As for the cakes and bonbons,
I may mention one very delicious
sweet—dates stuffed with walnuts.
Table linen and cutlery are supplied
on hire, and table decorations daintily
carried cut.”
rj=]Q WANTED, IDEAS^M—j-
An Opportunity
To Make Money
Inventor*, men of i<1t*as and inventive ability, should write
to day for our list of inventions needed, and prizes offered by
leading manufacturers.
Patents secured or our fee returned. "Why Some Inventor*
Kail." "How to Get Your Patent and Your Money,” and other
valuable booklets sent free to any address.
RANDOLPH & CO.
Patent Attorneys
bib “F” Street, N. W.,
WASHINGTON. D. G
=—n 1-1 ——
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DISTRIBUTER A
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gE*Eg*L'*LAAy Lur».
NAME
ADDRESS
A MASONIC PENNANT
For 15 Cents and the Pennant
Coupon That Appears Below
AUTHENTIC DESIGN AND COLORS
Regulation Size—12x30 Inches
On Sale by the Following Newsdealers
IN ATLANTA
JACKSON-WESSEL DRUG CO., Marietta and Broad Streets.
MARSHALL PHARMACY, Peachtree and Ivv Streets.
PALMER BRANCH, 389 Peachtree Street.
CRUICKSHANK CIGAR CO., Peachtree and Pryor Streets.
GEORGIAN TERRACE CIGAR CO., Georgian Terrace.
HARBOUR’S SMOKE HOUSE, 41 North Pryor Street.
WEINBERGER BROS. CIGAR STORE, Alabama and Pryor Streets.
BROWN & ALLEN, Alabama and Whitehall Streets.
.HAMES DRUG CO., 380 Whitehall Street.
ARAGON HOTEL NEWS STAND. •
GUNTER-WATKINS DRUG CO., Peachtree and Walton Streets.
MEDLOCK PHARMACY, Lee and Gordon Streets.
WEST END PHARMACY, Lee and Gordon Streets.
JOHNSON SODA CO., 441 Whitehall Street.
WHITEHALL ICE CREAM CO., 284 Whitehall Street.
T. J. STEWART, Cooper and Whitehall Streets.
GREATER ATLANTA SODA CO., 209 Peachtree Street.
ADAMS & WISE DRUG STORE, Peachtree and Linden Streets.
TAYLOR BROS. DRUG CO„ Peachtree and Tenth Streets.
TAYLOR BROS. DRUG CO., West Peachtree and Howard Streets.
CRYSTAL SODA CO., Luckie and Broad Streets.
ELKIN DRUG CO., Peachtree and Marietta Streets.
JACOBS’ PHARMACY, Alabama and Whitehall Streets.
WALTON SODA CO., Walton Building.
Out-of- Town Dealers
*
Out-of-Town Price, 18c and the Pennant Coupon.
BENNETT BROS., 1409 Newcastle Street, Brunswick, Ga.
JOE N. BURNETT, 413-A King Street, Charleston, S. C.
REX VINING, Dalton, Ga.
ORA LYONS, Griffin, Ga.
THE GEORGIAN CAFE, East Clayton Street, Athens, Ga.
M. & W. CIGAR CO., East Clayton Street, Athens, Ga.
COLLEGE CAFE, Broad and College Streets, Athens, Ga.
ORR DRUG CO., Easft Clayton Street, Athens, Ga.
BOSTON CAFE, North College Avenue, Athens, Ga.
SUNDAY AMERICAN BRANCH OFFICE, 165 East Clayton Street, Athens, Ga.
ROME ROOK STORE CO, Rome, Ga.
CHEROKEE NEWS STAND, Rome, Ga.
H. K. EVERETT, Calhoun, Ga.
J. I). BRADFORD, Sumter, S. C.
EARL A. STEWART, 451 Cherry Street. Macon, Ga.
If your newsdealer can not supply you, write
to us. We send pennants anywhere for 1 8 cents
and the Pennant Coupon.
A limited supply of the following pennants
is now in stock:
Harvard
Yale
Princeton
Georgia Tech
Georgia University
Auburn
Cornell
CLIP THE COUPON AND START
YOUR PENNANT COLLECTION NOW
THIS COUPON entitles the holder to a handsome Wool-Felt
College Pennant at the Special Reduced Price of 15 Cents
when presented to any Atlanta newsdealer or at the offices of
20 East Alabama Street ::: 35 Peachtree Street
Three cents extra if sent by mail or redeemed by out-of-town news dealers or agents
SPECIAL—On Sunday, June 8, handsome Elk Pennants
will be offered. This will afford an unusual chance to obtain
fraternal emblems at a previously unheard-of price. Watch
for the Pennant Coupons in the Sunday American of these
dates.
ICAN
20 East Alabama St.
ATLANTA
35 Peachtree St.