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Show NUTS 1IESFUL FOB illTIi j ; v . y Bright, crisp October mornings, and time to put on the children's warm, brown sweaters and red tarn o'shnn-ters, o'shnn-ters, and go out into the country, nutting. nut-ting. In the old days wc -went because it -was a picnic. Those were the days when we thought of nuts as merely something to nibble If we had time to linger and talk together after the Sunday Sun-day dinner. Then we did not thing so much about calorlos and food vnlues and conservation. Now wo know that the incidental nut of the bygone Sunday dinner is a highly Important food. Delicious soups may be made of chestnuts or peanuts, and these two are good in sandwiches,- croquettes, salads and cakes. Peanut butter is wholesome and makes a good filling for sandwiches for the children's school lunch box. The combination of nuts and fruits is excellent In food values and pat-1 rlotism, too, because these are articles that we are not asked to save, that are locally grown, and that we are not! sending to our army abroad. Nuts rfnd raisins are arr 'ideal war dessert. In the summer fruit was sufficient, suf-ficient, but now that winter is coming, com-ing, and more heat -giving food is needed in our diet, just add nuts and serve, and there you are, well-fed and patriotic, and you have saved some sugar for Sammy's sugar bowl. And the best part of it is that now in the days when we are learning not to waste anything, a use has been found even for the shells of the nuts. They make them into carbon for gas masks for soldiers. So the. children who had such Jun gathering the nuts and eating eat-ing them, can have the pleasure of caving all the shells and taking them to the Rod Cross where they will be packed into bags and sent away for their last stage of usefulness. For this purpose, however, only the shells of walnuts, butternuts, and hickory nuts are used. Food Is Food, Not Decoration. How we used to waste food at Halloween Hal-loween parties ' before the war! We scooped out pumpkins to use the rinds for lanterns, and then wasted the rest. We threw away the nut shells, we now savo for gas mask carbon. We peeled apples to see what mystic letters let-ters the peeling would make when thrown over the left shoulder. All of which are horrifying practices to us now in the days of food conservation. At this 1918 Halloween, do not use food for decoration or amuseracjiL Have some fun, and have nuts and raisins to eat. But after all, it's time for pumpkins, and even though we do not use them for lanterns, we can, keep up the American liking for pumpkin pie, and have It, with6ut a qualm of conscience. There Is a recipe following the rules of the food administration exactly. It is one of our best patriotic winter desserts. des-serts. 2 caps pumpkin (cooked and strained). strain-ed). cup molasses or sorghum 1 teaspoon cinnamon J-j teaspoon ginger Vj teaspoon salt 2 eggs 2 cups milk Mix the pumpkin with the molasses and seasoning. Add beaten eggs and milk. Bake In a pastry lined pic plate until firm. Conservation Crust.. 1V cups wheat or rye flour 'z cup barley or corn flour J teaspoon salt v J4 to Vz cup of fat Water to make stiff dough. Sift flour and salt together. Cut the fat into the flour mixture. Add water, mixing and handling as little as possible. pos-sible. Wheat substitutes need a littlo more water than all whciit flour. Chill until ready to roll out. If you want to have pumpkins ready for quickly made pies all winter, you may can them or dry them most successfully. suc-cessfully. You may can pumpkin. by cutting it in cubes after removing the rind. Blanch or scald, and pack in clean, freshly scalded jars. Fill the space left in the jars with boiljng water. Prace lids and rubbers on the jars, and arrange ar-range them In the boiler. Boil for two hours on the fix's t day, and then let! stand In the water. Always fasten the j lids tightly after the first fifteen-minutes of boiling. On the second day boll for one hour, and for two more successive days, one 'hour of boiling Is necessary. Pumpkin, j as well as winter squash, may be treated as follows: Remove seed. Cut the pumpkin or squash Into strips. Peel I and remove stringy center. Slice into i small pieces and boil until thick. Pack in jar and sterilize 120 minutes In hot I water bath. With steam pressure outfit out-fit sterilize GO minutes at 5 to 10 j pounds pressure. Pumpkin may be dried in this way: After removing the rind, slice the pumpkin thin. Thread theso slices on a string, and hang thorn over the kit-chen kit-chen stove, or place them on racks in the oven. Do not have too much heat. Store them in paper bags, well tied, If you use the dried kind for pies, soak it fQr one houxj, preferably ldng-or, ldng-or, then cook it as fresh pumpkin. j Beware of German Bluff. Do n.ot pin your faith in news of food riots in Austria and Germany. They emanate from the enemy whose censorship cen-sorship Is not prone to publish news which would give the allied world a true idea of the state of affairs in these countries. By skilful but insidious means Gere many has spread stories to lure the allied al-lied people into believing that she is on her last legs. We must not permit these stories to lull us into relaxing for a moment our efforts to save food. On the contrary they should spur us on to greater economy and conservation to the staple foods than ever before. Each new week sees thousands more American soldiers landed in France all of whom must be fed In addition one hundred and twonty million civilian civil-ian people of the allied countries must be sent food. Wo must also build up reserves. Our ultimate success cannot be assured without reserves of men, munitions, and fbod The thought of this must be an Incentive In-centive to the patriotic housowire not to wasto the precious opportunity these fall days bring of saving staple foods by using the foods peculiar to the season. One of the foods plentiful at this time is grapes. Here are two recipes from the U. S. food administration for using grapes. Grape Jelly. Weigh the grapes, then pick thorn over, wash, drain, and remove skins. Separate pulp from the skins. Put pulp In preserving kettle, heat to boiling point, and cook slowly until seeds separate sep-arate from pulp, Thon .run through hair sieve. Return to kettle with skins and add for every pound of fruit 2 2-3 cups or TVs ounces of sirup and i cup or 2 ounces of sugar. Cook slowly 30 minutes occasionally stirring to prevent pre-vent burning. Put in stone jars or tumblers. Apple-Grape Butter. Four quarts of cured and sliced apples ap-ples i pound sugar and 1V4 cups sirup 1 pint grape juice . 1 teaspoon cinnamon M. teaspoon salt. Cook apples In double boiler without adding water until soft. Then put in preserving kettle, add grape Juice, sugar sirup and .salt. Cook slowly until thick. Be careful not to scorch, Stir in cinnamon. |
