Salt Lake Tribune | 1918-02-03 | Page 24 | Hooverized Helps for Housewives

j HOQVERIZED HELPS FOR HOUSEWIVES Daily guides in menu making. Edited by Gertjrude McCneyne, state leader lead-er in home demonstration extension division, Utah Agricultural college, and home economics -director for Utah, United States food administration. The Tribune will also publish in this column from time to time proved recipes prepared by Salt Lake housewives. This week's menus will use apples in some form at least once a day. Varieties that grow best in Utah. MONDAY, FEBRUARY 4. BREAKFAST. Apple siiiice Fried eg'is Toast Milk LUNCH fMieese soup. Croutons or biead Cornmea! hermits Kruit Ix'tiied SUPPER. Hut put of mutton and bailey Bread Jelly Apple sauce pudding l.emon sauce Cheese soup is made from a formation of onion sauted in fat. Flour is added and mill; or part milk and stock, then tlie milk is scalded ; remove from heat and stir in grated cheese. The supper ! tush of hot pot of mutton contains the meat and vegetables in one. Red cur-lant cur-lant or other tart jelly is good with this I stew. Apple suuee pudding is made by ! t he ?a me recipe as the recipe for cake, but is served hot with a pudding sauce, rornnipal hermits: Vegetable fat. 3i- 'in-Corn 'in-Corn svrup dark ), l-Z c".p. Kcc, 1. Milk. 2 tablespoons. K;itins. "'b cup. I'rnwn SULTar 1-C CUD. Flour, 1 !i cups. Cornmeal. ;St cup. Baking powder, 2 teaspoons. Cinnamon, 3Xj teaspoon. Cloves, teaspoon. Nutmeg", H teaspoon. Ci earn fat. add sugar, syrup, raisins, egg" well beaten and milk. Add dry ingredients in-gredients to first mixtui e. Hot pot of mutton and barley: pound mutton. Vs cup pearled barley. 1 tablespoon salt. 4 potatoes. :l onions. Celery tops or other seasoning herbs. Cut the mutton in small pieces and brown with the onions in fat cut from meat. This will help make the meat tender and improves the flavor. Pour this into a covered saucepan. Add 2 quarts water and the barley. Simmer for l1, hours. Then add potatoes cut into quarters, quar-ters, seasoning herbs and seasoning, and cook Vz hour longer. l.emon sauce: Sugar i cup. Corn syrup (light), cup. Boiling water, 1 cup. Cornstarch, 1 tablespoon. Oleomargarine, 1 tablespoon. Salt. 3s teaspoon. Lemon juice, 2 tablespoons. Grated rind U lemon. Nutmeg. V teaspoon. Mix sugar, starch and salt. Add water and syrup. Boil minutes. Remove from fire, add oleomargarine, nutmeg, lemon juice and grated letnon rind. 1 Cut this out and save it.