OCR Text |
Show GOOD WAR TIME RECIPES N pPETITES aro voracious on hfvvwi 0ctober days, and only aRxji hcarty. nourishing food jgiLgJjfftft will appease them. Effig 1 jyffi.' Madame Housowlfe ' 'I wishes to accomplish this feat at comparatively modorato cost, let her servo one or more of the following suggestions: Celery Soup. Wash, scrapo and cut Into small pieces about ono pint of celery. Add one pint of water and cook very soft. Mash In the water in which It was boiled and add ono pint of hot milk and strain. Molt one tcblespoonful of butter and add ono tablcspoonful tablc-spoonful of flour. "When well mixed grad ually oicna wun me soup ana season with salt and pepper. Serve hot. Beef iu Hice Crust. Ono cupful cold boiled rice, one egg, two cupfuls canned tomato, one onion choppod, ono popper chopped, two cups cold chopped beef, four tablespoonfuls drippings, onc-lialf onc-lialf tcaspoonful salt. Beat together the ogg and rice and season to tasto with sail and pepper. Place In a shallow dish, pressing around edges and bottom llko a crust. Spread over with part of the melted fat and brown crust In tho oven. Put tho rest of the drippings Into a saucepan. "Whon melted, add tho onion and pepper and let simmer ten minutes.- Then add tho tomato to-mato anc salt Finally add the chopped meat and cook slowly for thirty minutes. Pour Into thq hot rlco crust and serve. Lima Bean Puree. An economical and nutritious dish Is made of two cupfu's of lima beans, a stalk of celery, ono onion, two tablespoonfuls tablespoon-fuls of chopped parsley, a cupful of milk and four cupfuls of water. Boll tho water, celery, onion and beans togothcr for about one-half hour or until tho beans aro tender. Put through a siovo and ccald the milk. Make a sauco by molting three table-spoonfuls table-spoonfuls of butter and adding this together to-gether with two tablespoonfuls of flour to the scaided milk. Add the strained beans and tho liquor In which thoy were boiled. Stir well and let como lo a boll. Rcmovo from tho fire and add chopped parsley. Hot "Water Gingerbread. Ono cupful molasses, onc,-half cupful hot wr.tcr, two and one-half cupfuls flour, one teatpoonful soda, ono and one-half tea-spoonfuls tea-spoonfuls ginger, one-halt teaspoonfu" salt, four tablospoonfuls shortening. Mix and sift dry Insredlonts. Combine mixtures, beat well and bake in a shallow pan for about twenty-five minutes. Mushroom Catsup. Tako freshly gathered mushrooms and examine them carefully to aco that they aro all right. Wipe but do not wash them. Put a layer of mushrooms in bottom of an earthen dish, then sprinklo well with salt, then another layer of mushrooms, another of salt and so on alternately. Cover with folded towel and stand In a very warm placo for twenty-four hours. Then mash and strain through a coarse bag. To every quart of this liquor add one ounco of peppercorns and boil slowly In porcelain lined kcttlo for thirty minutes. Then add one-quarter ounce of whole allspice, all-spice, a half-ounce of sliced ginger root ono dozen wholo cloves and thrco blados of mace. Boll for fifteen minutes longer. Take from fire and stand asido to cool. When cold strain through flannel and put Into small bottles, filling to very top. Cork tightly and dip in scaling wax. Beet Pickle. Select small red beets having tho roots on, and wash them carefully so as not to break the roots or skin. Tlace in largo kot-tlo, kot-tlo, cover with plonty of water and boll for thrco or four hours. Tako them up carefully care-fully with a skimmer so as not to break the sklna. Place them on cloth strainer to cool and to dry. When cold quarter or pack them in suitable suit-able Jars, cover with pure or pickled cold vinegar, and seal so as to exclude the air. If not scaled it will be necessary to pour off the vinegar occasionally, bring It to a boll and pour it scalding hot over the beets. Or, after beets have been boiled, pack them in Jars and cover with hot brine strong enough to float an egg. When cool put jars In saucepan full of cold water, place It on stove and boll an hour or more. Seal air tight while hot and store in a cool place, |