Newspaper Page Text
ATLANTA
THE SUNDAY AMERICAN’S PURE FOOD PAGE
JUNE 1, 1913.
Prepared for The Numlair l tncri
ran bp E. 1j. Thornittn, *tcicard of
the Athletic and East Lak1 f'nuntrp
Club*.
MONDAY.
BREAKFAST;
Baked Apple.**.
Gri*pe Nuts and ('ream.
Browned Fanned Beef Hash.
Hot Grits.
Bis*rults.
Coffee.
DINNER;
CTeam of New Corn.
Sour Pickle.
Roast Rib of Beef. Browned Potatoes
Mashed Sweet Potatoes. Kale Greens.
OM-bihionsd Corn Bn
StufTed Cucumber Mayonnaise.
Fresh Strawberry. Whipped ('ream
Buttermilk.
SUPPER:
Creamed Turkey Hash
Lye Hominy and Fgg® (baked).
Toast.
California Apricots and ('ream.
Ice Tea.
RECIPES.
STUFFED CUCUMBER MAYON
NAISE.—Six large cucumbers, three
young onions, one green peppe r. I
Slice the cucumbers Into halves,
the long way, and hollow out. Take I
the fillings, onions and pepper and
cut (not too fine) and put into
howl; season with salt, pepper and
vinegar. Put the cucumbers in
salt 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 b*t-
tuce leaf.
FRESH STRAWBERRY TARTS
AND WHIPPED CREAM—Roll
pie dough ver> r 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 (ream and little
salt and white pepper. Let simmer
until thick as gravy and stir in one
egg yolk and lty ounces good sher
ry. Have the white meat of one
boiled hen cut into dices (or small
squares) and add to sauce. Serve
on toaat and sprinkle chop parsley
over.
LYE HOMINY AND EGGS RAKED.
Beat two eggs and stir in one can
lye hominy, salt and pepper. Put
into baking dish and bake for ten
minutes. Sene in baking dish.
TUESDAY.
BREAKFAST:
Orange Juices
Shredded 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 Sauc*'
Boiled New Potatoes. Fried Ne*v Oorr
Corn Muffins
Stuffed Green Pepper
Pineapple'Water Ice
Vanilla Wafers
Coffee
SUPPER:
Smothered Steak and Onions
Fried Grits
Hot Waffles
Fig Preserves
Ten*
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 two hours. Thicken
before vou serve
STUFFED GREEN PEPPERS —
Make a salad of one can shrimp
chopped fine; little celery', green
pepper, bread crums and tomatoes
Season and work into a paste: fill
peppers and spread mayonnaise ( *n
top. Serve on lettuce leaf.
WEDNESDAY.
BREAKFAST:
Stewed Evaporated Peaches
Oatmeal and Cream
Boiled Lamb Chops
Wheat Muffins
Maple Syrup
Coffee
DINNER:
Chicken Soup w ith Rice
Green Tomato Pickle
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
R ECIPES ■
CHICKEN SOUP WITH RICK—Two
quarts chicken stock, two quarts
sweet milk, six boiled orbs, one
stalk celery, two cups boiled rice.
Put stock and milk over slow flro.
Cut eggs and celery fine and add
'Vo soup Add rice just before tak
ing ofT fire. Season to taste. Tills
soup can be made in 20 minutes
when you have the chicken stock
ready. Some chopped chicken adds
to the taste very much.
POTATO SALAD (Southern Style)
One bowl mashed potatoes, one-half
cup chopped pickles and onions,
three boiled eggs, two tablespoons
prepared mustard, salt anil pepper.
Mix well and mold In cups onto
lettuce leaf.
THURSDAY.
BREAKFAST
Grape Fruit, with !-■ • in
‘5orn Meal Porridge
Smothered Squab on Toast
French Fried Potatoes
Rice Waffles
Coffee or Tea
DINNER:
Southern Gumbo
Young Onions
Chicken Stew with Rice
English PeaF. Creamed Potatoes'
Georgia Egg Bread
Tomatoes with Nut .Mayonnaise
Ambrosia and Cake
Coffee
SUPPER:
Calf Liver—Brown Gravy
Cheese Omelette
Hot Biscuit
Blackberry Jam
Tea
RECIPES.
CHICKEN STEW WITH HK'E. — |
One large heig cut into . 12 or 14
pieces: one-half cup good butter:
one cup rice. Put chicken over fire
with one gallon water, salt and pep-
P«-r. After boiling 30 minute*,
the ruw rice and jet boll until done.
Add the butter before taking <»ff
fire. Serve in covered di®h. and
sprinkle chop parsley over
TOM A TO NTT11 N U T M A Y o N -
NAISE.—Slice 3 or 4 nice large to
matoes and place on lettuce. Chop
one-fourth pound pecan meat and
mix In one cup mayonnaise. Put
over tomatoen before nerving.
FRIDAY.
BREAKFAST:
Stewed Green Apples
Post Toaatlea and ('ream
Fried Lake Trout
Country Fried Potatoes
Corn Muffins
Coffee
DINNER
(’lam Stew Geldert
Boiled Red Snapper Egg Sauce
Potatoes Boiled Butter Beans
Hoecake Cornbread
Salmon Salad
Fresh Strawberry Pie
C ,»ffee
SUFFER:
Deviled Crab Mout on Toast
('old Slaw r
Toasted Triscult
Coffee or Tea
RECIPES.
CLAM STEW GELDERT—Two dozen
( lams, two onions, one green pepper,
two quarts milk, one-half stalk » el-
ery; salt and pepper and butter.
Steam clams and save Juice. Put
over fire with milk and seasoning,
('hop peppers, onions and celery fine
and let boil slow for 30 rhlnutes.
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:
Strawherries und Cream
Hot Grits
Country Fried Bacon and Eggs
Biack Fried Potatoes
Sy rup
Coffee.
DINNER:
Macaroni Soup
Radishes
Boiled Corn Beef and Cabbage
New Potatoes—String Beans
Corn Bread
Head Lettuce, Cheese Dressing
Rice and Raisin Pudding Cream
Ha uce
Coffee
SUPPER:
Hamburger Steak—Brown Gravy
Chip Potatoes
Toasted Graham Bread
Iced Tea
RECIPES.
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.
HAMBURGER STEAK —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.
Tomnto Bouillon In Cups
Cucumbers—Melon Mangoes—Olives
Roast Young Chicken. Celery Dressing
Guam Jelly
Mashed Potatoes—Candied Potatoes
New Corn Pudding
Macaroni nnd Cheese
Apple Salad Surprise
Apricot Parfait
Chocolate Cake
Cheese Tld-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. Let boll for ten
minutes; break three eggs and beat
well; put with corn; mix and pour
in bnklng pan and bake brown.
APPLE SALAD SURPRISE—Six
large apples, one stalk 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 back and serve on let -
tuce leaf.
PICKLES AND PRESERVES.
Six of my recipes that I recommend
to The Sunday American readers
that are very easy to prepare und
Hre not expensive.
SLICED GREEN TOMATO PIC'KLB
(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.
ITHAFA, N. Y May 31. #Phe poul
try department of the New York Sla'e
t 'oil. gr of Agriculture at <'ornell Ulti-
virall) kites ihe following directions
for preserving eggs In water-glass:
The commercial water-glass stflJ-
tion may be obtained from any drug
store St a cost of about 20 cents a
quart. Mix one- und a half quarts of
this solution with eighteen quarts of
pure water. Water which has been
boiled is preferable. Stir these until
they are thoroughly mixed. Two
eight-gallon jars are sufficient fojr
30 dozen eggs, using the amount if
solution as above prescribed. After
the water-glass is thoroughly mixed
divide It into the vessels to be used.
Be sure that the vessels are absolute
ly clean. Place the eggs in the water-
glass. sec that the top eggs are cov
ered by at least two Inches of th"
liquid, and cover the jars to prevent
evaporation. Place them In a e ml
place where they will he undisturbed
during the year.
Preserve only absolutely fresh e ggs.
Stale eggs will not keep In any pre
servative. Have your preservati 'c
ready to put the fresh eggs In as you
get them. If you are In doubt as to
their freshness, candle them, or see If
they sing when placed In a dish of
water If an "g sinks. It is reason
ably fresh. Do not preserve dirty
eggs nor eggs which have been
washed.
RECIPES That Are Easy
for CAPABLE COOK
Girls Plan to Test
High Cost of Living
Just What Cincinnati Woman Can
Live on Will Be Determined
By Probers.
CINCINNATI, May 31—The cost
of llvirfg problem, as regards Cincin
nati Kiris, 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 dletist and home-maker as com
piler of the records.
Four girl pupils of the home eco
nomics course of the Oincinnati Kin
dergarten Training School—Miss
Rose Taylor, Miss Mabel Buttle, Miss
Mary Bushnell and Miss May Hang-
don—-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 Sohmid-
lapp model fiat 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 (‘ats, Its cost, Its value in
nutrition, likewise of all other expen
ditures. All the work of the two
“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,
and 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.
LIKAT over hot water a cupful of
1 * sugar, two tablespoonfula 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
heating 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 he used),
inverting the pan when cooked un
til it cools. Ice with a soft boiled
frosting.
MUSTARD BUT . ER.
Vt IX two tablespoonful® 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 (old, 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 w’ith 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 cup® 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
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 boiler.
Soak twelve halves of apricots over
night in enough water to (over
them well. Boll five minutes In
the same water with one-half cup
ful of sugar. Use more, if the fruit
Is very acid, ('arefully peel the
apricots, mash, add two tablespoon-
fill® lem«*n 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
^ use the canned pineapple chop
ped fine with a silver knife. Add
sugar to make ew’eet 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
a 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 tin* water and
salt out of them, hut do not mash,
and put into vinegar and place on
a s1<wv fire. Have the onions, pep
per nnd celery sliced and put In
vinegar at the same time y\. the
tomatoes. (Add sugar when nfo >g
sweet pickles). Let boll for twem.
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 whole 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 clove®, lemon and
ginger and let boil slow for one
hour. Take out figs and let sugar
boll to syrup, then place figs back
and cook for twenty minutes. Put in
jars " bite not and seal.
FRESH PEACH PARFAIT—(Some
thing nice to use as a dessert for
vour 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
whipped cream on tops and garnish
with red 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, und so
on. until glass is full. Then put
whipped cream on top. Garnish
with red cherry on top.
London has a shop 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 al vays 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 foY
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 sa.ys. “Cooks
are sent out with the ingredients for
any dish or dishes chosen. Only last
week a lady, whote cook was 111, 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 he
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, but 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 Hour 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 in 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.”
r
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3GE
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’ •MiMA2.ru J -
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On Sale by the Following Newsdealers
IN ATLANTA
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JACKSON-WESSEL DRUG CO., Marietta and Broad Streets.
MARSHALL PHARMACY, Peachtree and Ivy Streets.
PALMER BRANCH, 389 Peachtree Street.
CRUICKSHANK CIGAR CO., Peachtree and Prvor 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.
'I'. 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.
< 'OLLEGE CAFE, Broad and College Streets, Athens, Ga.
ORR DRUG CO., East Clayton Street, Athens, Ga.
BOSTON CAFE, North College Avenue, Athens, Ga.
SUNDAY AMERICAN BRANCH OFFICE, 165 East Clayton Street, Athens, Ga.
ROME BOOK STORE CO.. Rome, Ga.
CHEROKEE NEWS STAND. Rome, Ga.
H. K. EVERETT, Calhoun, Ga.
J. D. 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 I 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 mall 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.
SCAN
20 East Alabama St.
ATLANTA
35 Peachtree St.