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Show IGetOqtof-tlie Old Ruts H h Your Menus m Food, experts aro saying that the H jlAjncrican people aro too little inclined B to try novr vegetables, cereals and iH fruits, and new ways of; preparing and WBM combining old favorites, jjjt. "Don't bo afraid to go outside your f -I 'beaten track, in building your menus," $1 (counseled Miss Helen Louise Johnson, 'urv. jWatertown's authority on home'eco- yJbk Inomios. "Whole wheat bread, cottage gH 'choese and honey make the best lunch- jH eon I knovr of, but wo are not in the m habit of using cottage cheese often 1 enough to get it at its freshest, and m Iso every pound of butter represents B la big waste in food value because the H buttermilk isn't used in that form. H USE OF PEANUTS H One of the most nutritious and at H (the same time most seasonable of 1 'foods is the humble peanut. A varie- m ty of goodies may be made with this m food product M Peanut Cream Cheese. H ' Remove the seed and mince one B 'ounce of olives very fine; run through m a meat mincer, add one ounce 'of pea- H pnuts freshly roasted and treated in M 'the same way. To every pound of H 'cheese add the olive and nut mixture. H This is very dainty and appetizing. H Peanut Puffs. H One cup cream, three cups sugar, H one-half cup honey, ono egg (wkite), 'gR one cup ground peanuts. Kp ' Boil the cream and sugar (without p stirring) until the threading stage is ij, reached: add the honey; when syrup Jgf, will jnako a soft ball when dropped jmm into cold water remove from the Are H and beat into it the well whipped H white of an egg; add the nut meats; H v.iien firm and creamy whip into halls. 1 Peanut Brownies. 1 One cup sugar, one-half cup flour, H one-half cup melted butter, one-half m cup' coarsely ground peanuts, two eggs, M two squares chocolate. H Mix, and bake in shallow pan in a B quick oven; garnish the top with nuts, M cut in squares. M Peanut Coffee M One-half cup peanuts, one-half cup H wheat or rye, one-half cup cow peas. H Roast all to a rich coffee brown; m grind and boil. |