Salt Lake Herald-Republican | 1918-07-07 | Page 26 | Doing My Bit

t- t 4 r U DOING MY BIT I By Albert Barrett Sayers AIDING DIGESTION OF MEAT Those who know how good practically practically pr cU cally all the Chinese dishes arc are and ad particularly those who ea eat r of these dISh dishes s either In restaurants or prepared prepared pre pro pared at horne home probably kno know that since the days of oC Confucius s the thc Chinese CIt Chi nese have followed a a a. simple rule lule In I serving vegetables with meat This I rule rule-It rule it ml might ht almost be considered a i religious law law law-Is Is that moat meat should I never bear boar a proportion greater than thon third one-third to vegetables tw two thirds In other words at least tw twe e as much vegetables as meat But even in the preparation of oC meat dishes th the tha desire to serve meat in a form torm best suited to digestion goes still i further Th The assimilative character of at meat considered hard to digest is I increased by the use of ot I tripe and vinegar When meat of at this i typo type I Is cooked whether cooked whether in soups or stews ragouts or fricassees pot roasts I or broiled broiled It it Is said that finely rinely shredded tripe Is 15 added by the best cooks The aid ald to digestion of tripe tripe ripe so 60 used 15 Is 8 also said to have led the best ChI ChI- enee cooks to discover and to make use use of at the peptic qualities found fh m the he gizzards of birds r What hat pointers for your our our kitchen do you ou discover in these simple state state- statements ments of at facts vouched for b by those who know the ways was of ot Chinese kitchens kitchens kitch- kitch ens ns I MAKING BUTTER FROM POTATO POTATOES ES In the adjusting of many many a home to changing changing- conditions of food supply every kind of suggestion sug may contain sarno hint that will fit tit some somo special need While many homes ho may not find it nece necessary sary to make drastic changes in others there Is the tho desire to experiment with all sorts of saving methods For these the following recipe for potato butter is given Peel some potatoes and boll boil or steam them until they fall taU to pieces and become bo- bo como come floury Then rub them through ft R I fine sieve Into a largo large basin which Js Is slightly warm To each pound of oC potatoes add about two ounces of butter butter but- but ter iter or butter substitute and a a. a. a teaspoonful teaspoonful teaspoonful tea- tea spoonful of ot salt Stir thoroughly with the tho back of a a. wooden spoon spoon until the mixture is smooth throughout This potato butter butler should be kept In ina fa A A. cool place Not more than will be fused used within three or four days should bo made at a time If It desired butter color ma may be he given by a a. few drops of oC butter coloring and the tho potato butter Emay ma may be made to keep longer by the use useI I Of the butter preservatives which can be purchased read ready made and for whose use directions are given on tho the J packages I If these are used they I should be 10 added at the same time the ther r butter hutter and the thc salt arc added to the tho potatoes SERVING HOMINY BALLS 1 you cook hominy for breakfast some somo morning prepare enough to make makeS S hominy balls to serve berve for dinner To Tomake Tomake make these i Take one cupful of the cooked homi homIn hom- hom my In i a slight grating of nutmeg nutmeg- tho the i yolk oll ollof of one egg cbS and salt to taste Mix these thoroughly and form into small E smooth balls Roll Holl the balls In corn- corn breadcrumbs then in the slightly beaten white of the egg egg- and again in the tiie crumbs crumby Drown Brown in the oven and andas serve as a side dish or as a dessert with n a sweet sauce PRACTICE LITTLE ECONOM ECONOMIES I ES l Did you ou know that a cracked egg may may be boiled if its it's first wrapped in ina ini i a a greased paper Have you ever varied the breakfast egg jegg b by baking baking- it instead of boiling it Ii Tr Try this some borne ome morning when youve you've a a. good hot oven all ready I 4 To save heat and so 50 coal or gas put ra A A. cloth over the top of tho the saucepan gi In In which youre you're cooking potatoes be- be I tore you OU put lUt the lid on Not ot only will 1 the potatoes cool cook In less time but they'll also be improved in mealy I quality I LIVER BACON AND HAM J When frying trying liver dip each piece in p milk min it will fry a dc deep p rich brown andI and will not be hard If It bacon is soaked I in iii cold water vater three or four minutes e before frying frying- It will prevent gre grease greso se I from running runnIng- and give It a much finer flavor flavol Ham lam or bacon are much better cooked in In the oven than on the lop top of oC oft i t the range and there Is less dan danger cr of their burning The meat will be beautifully beau beau- brown and the fat fot at In the lanm pan lan m clearer than when fried as usual CROQUETS ETS i Carefully mix one cupful o of boiled hailed i. i calf's liver one hat cupful of or minced t bacon lacon cooked brown quarter one-quarter of a n aLii Lii teaspoonful of salt and PePPer form Into balls halls the size of large marbles marble dip lip Into beat beaten n e eggS egg then Into breadcrumbs I I and rr fr fry brown in hot fat 0 MINCE BISCUITS I On One pound of flour lour half an ounce of or cream eream of ot tartar substitute one f e egg pg quarter ounce of bicarbonate of or soda oda rl pIx ounces of margarine four fOUl ounces o of mincemeat a pill gill of milk Method Method- Sieve the chemicals into the flour Jour l rub rubIt It Ithe the mar margarine Into It It then rub ther the lf r mincemeat well In fri and mix the time whole I up up to J a paste with time the egg J and wat r t or r r milk will tb do bv hy Itself In Instead ta l of 01 the til roll roil th the paste out to half ht an nn inch iJ l I I k k and nd cut rounds out with a cutter cutler wt wet the ton tons put them on tins and find andIn r. r Jake ake In a hot oven o j I COCOANUT ROCKS I Ingredients Ono no of flour four fourD I D' D of nf fine Inc cocoanut six ounces ounce of nf l OU ill margarine six ounces ounce of sugar J i ar half halft elt t an ounce of cream of or soda four ounces ounce 6 b of lemon peel cut fine half halt a pint of e milk Sift Sin the powders Into th the hour flour o rs it i. i ruh rub the margarine In well nut add the tho cow co- co I w and nel peel cut fine thin thon mix the lf f whole un tip to a nice J dO dough h the milk Is Isel el sufficient Divide Into piece t two and three quarter ounces ounce each ach f t bi Roll fell up round put on tins and with a fork foric break up Into rou rough h po l oa i cake wet the tons lops of or the with i milk then dust with Ith sugar and bake 1 in In a a. hot oven ovon r Copyright CoP 1918 by Newspaper Feature Service Inc