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Show Woman's Page wow to Fight the High Cost of Living l Cottolene Cake Contest Is On Foods For Nourishment Instead I of Rich Preserves and Pastries Should Be Selected For the F Family Eliminate Doctor's Bills By Eating Plain Foods Tastily CI Prepared and Vegetables and Friuts Instead of Meat Meat Once J Week Is Plenty During Hot Weather Household Hints Recipes. I M FOODS FOR NOURISHMENT Ji Editor Standard Woman's Page: It l blgh time that we home makers njawske to the realization that our fdear ones are entirely dependent up-itlon up-itlon us for the proper nourishment of SHhe body, and that, without such 'nourishment they cannot accomplish their best work It Is surprising how h many bodily ailments are directly Bfaceable to improper food, or food Jinproperly prepared. Nerve special-'rlsts special-'rlsts are now attributing even serious Eerve disorders to such sources. One most effective way to solve our R financial problpm is m eliminate doc-Hor,6 doc-Hor,6 bills Wo believe it hap been SMetrly demonstrated most people use ItOO much meat Therefore, both in Ke interest of economy and of KeaJthful livinc we have meat upon mar table but once a week The body tQulries a well proport tond diet Inaited to build up muscle fat, and i Wood and to produce heat We, lltherefore, supplv our table with veg-IKtAbles veg-IKtAbles of all kinds (except cabbage, Srblch is difficult to digest) whole Krheat and graham bread, butter, cere-HtlS cere-HtlS and fruits. We use beans fre-Hnoently, fre-Hnoently, as they are rich In muscle building material, and so take the J.plice of moat p Apples, pears, strawberries, spin-Vach, spin-Vach, etc , are blood building foods, iwhlln sugar and starch in its various forms provide energy and heat All Hats, such as butter cream, and pea-Hnut pea-Hnut butter, are fat builders. As fre-Jquently fre-Jquently as consistent with variety, serve potatoes baked in their jackets. The mineral salts so valuable to the (body lie just under the skin of the I potato, so are lost in the peeling Also (baked potatoea are more digestible than when boiled Left over baked potatoes, if peeled before they are entirely cold, are good warmed up in the usual ways When we are baking any one dish for dinner we plan to prepare nearly the entire meal in the oven For in-m in-m stanc. if we are baking potatoes, for I a second vegetable we can choose J between baked squash, pcalloped " com, also at the same time we can I bike apples for supper It' the high U cost of livinc should render it lm-B lm-B possible for housewives to set upon their tables the rich preserves, pas-w pas-w tries etc., of former days and should drive us to plain Ihing and high thinking ' It may prove, ultimately, a "blessing in disguise." 'L R. A " l' 3t HOUSEHOLD HINTS K Try rubbing boracic talcum into a tt horsehair hat that needs cleaning, taking rare that it penetrate,- evor thread of the material, and leave foi tome hours Then brush out and re-Peat re-Peat the process. Bv An English pasty is as a rule a Kdeep pie with no bottom crust, filled with meat prepared with a isauce Or It may be a sweet pasty. But. as a rule, when one speaks of an "English pasty" one refers to one containing mtneat in some form The crust to these preparations is ery hard, and Bli sometimes made cf raised dough At $ other times the crust is like that Killed in the making cf quick biscuit t CLEANING A WHITE RATINE SUIT j Put into a deep bowl clean wheat flour, adding to it a double handful of Bait. Set in the oven until warm. W but not browned, then put the dress la this, rubbing it between the hands, Km you would wash a garment In BlUds Rub the sol led spots especial -Sly. Now bury the dress in the salted flour and leave for twenty-four hours, then shake and beat out the flour 'The dust and grime should eome with Bit. If any spots remain, rub boracic talcum thoroughh inlo every thread and leave it on for twenty-four hours, I then brush out. RECIPES " Sour Cream Nut Cake Two cups Hpugar, two-thirds cup cottolene, salt jKo taste, one cup sweet milk, three JBcups flour, three teaspoons baking 'powder, flavoring, lemon or almond to taste; whites five eggs, beaten .fight and added la6t. Bake in lav- ere . Filling for Sour Cream Nut Take jSTolks five eggs, one cup sugar, one flfeup sour cream Cook in double 'Boiler until thick, then take from fire And add one cup chopped nut meats "nd flavoring such as you have used Kb Cake Spread between layers and Hp top. ENGLISH MUFFINS B Scald a pint of milk and stir into t a teaspoon of cottolene and when ne mixture is lukewarm add a pint A( fiOVir sifted with a teaspoon of salt, IflPand when this Is free from lumps beat IK) a half yeast cake dissolved in a Weill of luke v.arm water Set in ft Barm room to rise over night, or fori lit six or eighi hours. When light, add HE cup of sifted flour and pull bits of 'Ki th, dough off quick lv and lightly with loured hands. Drop into greased Bnnffm ilns and set to rise for a half Tour, then slip rings and contents up-SKn up-SKn alight lv greased griddle and cook ftfljpr fifteen minutes When brown LjKn one side turn over carefully and SBrown on the other side Cook slow-tff slow-tff ly uriLi! ilon.' |