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Show I- UO -! FACTS WORTH KNOWING k Cheese is one of the best substitutes rtj for meat. I Conservation is the need of the hour B in the kitchen Even pastrj is now b Ing made with hall rye flour. Iron moulds for droji cakes are among ihe very besl Rice puddinc can be made with hon-, hon-, e'j 1 1 1 1" w( sning Hot water is more refreshing to cut ( fio era than cold. Chestnut soup is a good beginning for the holida dinner. A bam bone will make a whole pot of pea soup savory. Finnan haddie is a fish that should be bel 'er know n Old pillow tops of crash can be made into knitting bags. Successful food economy is largely a matter ol seasoning. A good sherbet can be made from the juice oi canned rhubarb To make cut Hovers last in winter (keep them in a widc-mouthed jar. j Barley and wheat hour mixed can be used for baking powder biscuit. A new house should never be paper 1 ed till all signs of damp disappear. Every well kept bureau drawer' i should have a pretty pad. perfumed if I desired. Excellent chicken gumbo may be! I made with the remnants of a roast ! chicken. The hearty old-fashioned Indian puddint-s are excellent and very nutritious. nu-tritious. A small amount of meat will serve to flavor a platter of rtce or macaroni Buy buttermilk for use in Boston brown bread, doughnuts, gingerbread. j etc. I Once a week buckwheat griddle cakes will help to save the necessary white flour. |