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Show MAKE THE MEALS SIMPLE. To keep pace with the ideason gen-ernl gen-ernl economy advocated by the United Suites food administration it is necessary neces-sary to make the meals very simple. Breakfast. Stewed nprlcots, poached eggs, muffins, muf-fins, coffee. Lunch. Cornmcal spoon bread, cabbage baked with cheese, grapes. Dinner. Beef stew with vegetables and Vic-lory Vic-lory dumplings, (cabbage, turnips, potatoes, po-tatoes, carrots), apple nnd celery salad, sal-ad, peach whip. ' Cornmeal Spoon Brpad. Vi cup fat and cracklings from pork, , beef or chicken fat , 3 cups boiling water ' 1 cup cornmeal 2 eggs l y teaspoon salt. Add fat and cracklings to water, and when boiling sprinkle in salt and cornmeal, corn-meal, stirring constantly. Co6k In a double boiler 1 hour, cool, an(j add well-beaten eggs. Turn into oiled-dish and bake n a moderate oven $ of an hour. v White cornmeal made fron the whole grain is particularly desirable for this bread. It can be made with northern degerminated cornmeal if it is cooked in a double boiler for an hour. Southern meal needs only to bo scalded. nn |