| Show THE T E f kitchen TC nv w N N what kinder spot on earth A fire on the hearth A turry furry rug and small email A picture on the wall A table and a light well and bit blight i i A hollow iio low lazy chat chair r with cushions plump to spare A lewd jewel of a book my cozy reading nook economical DISHES to make a small amount of meat go BO a good ways try english H has a a h haut put three tablespoonfuls of olive oil in a frying pan when very hot add a half pound of chopped beet beef and stir it with a forte fork until it Is well soared scared then add three cupfuls of boiled rice one small onion chopped a teaspoonful of salt and a fourth of a teaspoonful of paprika with a few dashes of cayenne cook until the meat Is well done stirring all the time serve at once buckwheat gems bent beat one egg add a half cupful of su sugar gar and three tablespoonfuls of melted shortening add a cupful of milk and a cupful of buckwheat a little at a time until well raised mixed then add a half cupful of wheat flour into which has been sifted one and a half teaspoonfuls of baking powder and a half teaspoonful teaspoon tul of salt bake in gem pans these may be split and served with honey or maple apples stuffed with rice coresia core six red apples and fill the centers with boiled rice mixed with cinnamon and sugar put in a pan and add a little water and bake as usual serve hot with cream washington salmon salad mix mis together one and a half cupfuls of flaked salmon half a cupful of celery cut fine two tablespoonfuls of chopped green peppers one small onion minced and mayonnaise to moisten with salt and pepper to season garnish with slices of toad tomatoes arrange on a bed of lettuce and garnish with mayonnaise peanut rice salad wash three tablespoonfuls ble of rice and cook ten minutes in boiling salted water drain and cover with a cupful of orange juice and cook in a double boiler until tender cool mix with a half cupful of finely chopped peanuts make into balls as little cream cheese serve as a garnish on lettuce three ice cream take three oranges three lemons and three bananas mash the bananas and use the juice ulce of the other fruit put all together add three cupfuls of sugar and three of water cooked together for ten minutes and cooled and let stand tin nn hour add a half ball pint of cream and freeze as usual I 1 give every ibi mail obine ear car but few thy voice take each mans censure but reserve thy judgment shakespeare WAR FOOD LL a r T I 1 our soldiers ivea cheat we can use corn oats barrey i rye and rice rica aur soldiers need butter and lard we can use peanut oil peanut butter cotton seed products corn cocoa nut oil and drip pings they need sugar anye we can use holley hohey molasses iid and they need ham beef mutton we may eat chicken nuts fish perishable meats that cannot be shipped like liver kidneys and sweet breads eggs and cottage cheese corn cannot be shipped as it does not carry well as cornbread and there are no mills abroad for grinding such grains the people do not know how to use it and we cannot urge a new untried food epou those already overburdened with avith the horrors of war wi we e are asked to do a very little in con airving one fourth of our fat one fourth of 0 our i wheat one sixth of our su bigar aar and one of our meat ji if E every home of tho nafy aur country ilias s Is done we nill save enough to feed the hie people across the water if we aye can by givia giving g little te better measure by doing a little more than Is asked of us we will be helping for some who not and some who can not barley yeast bread take one cup ful of milk or water one tablespoon ful ul of sugar a tablespoonful of fat a teaspoonful of salt bait one and a sixth cupfuls of barley flour two and a third cupfuls of white lour flour and a half a yeast cake or a quarter of a cupful of home made yeast to make this use a cake of dry yeast a pint of potato water two mashed potatoes two tablespoonfuls tablespoon of sugar and a teaspoonful tea spoonful of salt let stand over night add two tablespoonfuls tablespoon of flour and put away in a covered jar it will keep for two weeks in a cold place fifty fifty rye yeast breal take a cupful of milk or water potato water Is good a tablespoonful tablespoon tul 0 of fat two of sugar a teaspoonful of salt two and it fourth cupfuls of 0 wheat flour the same of rye and a halt half cupful of home made yeast do not add all of the hour dour in the above breads until the time for kneading let not a crumb of any food be wasted it if your family does not like corn meal try to present it in quoit a manner that they will III like it conversion Is patriotism in this ease case wu we do not like war but we will have to bear it w we may not like many hinds of foods but we must ea cat t them to save that there may I 1 be no morr war true hospitality consists in having what you were going to have anyway and not changing the cloth unless you were go going ng to a anyway CORN THE AMERICAN FOOD As we wish to save every ounce of white flour possible in our food in these days of pressing need it Is well for us to remember that our foremothers tore fore mothers had little else but corn for bread in III the early days in 1588 harlot in ills his account of the virginia colony writes of maize ns as follows the grahne Is about the bigness of our ordinary english beaze it white flowre vre being used according to its kind it mabeth a very goode bread As cornmeal or corn flour lacks the tenacious substance gluten present in wheat it Is impossible to make a good yeast bread from it alone but by using the flour in the sponge cornmeal I 1 may be used as substitute from one fourth to a third of the flour used in kneading in this way saving a large amount of flour for our count rys need bread which has corn flour or cornmeal added should be longer baked to be palatable fifty fifty biscuits take two cupfuls of white flour four teaspoonfuls of baking powder two teaspoonfuls of salt three tablespoonfuls of shortening and two of sugar liquid to mix to the proper consistency about one to one and a halt half cupfuls milk potato water or other vegetable water of little flavor may be used in this way much mineral matter Is taken into the body fifty fifty griddle cakes take one cupful of sour milk three fourths cupfuls each of flour and corn meal a half teaspoonful teaspoon tul of soda one teaspoonful of baking powder a half teaspoonful of salt a tablespoonful of molasses and one beaten egg get a few pounds of flank fat try it out saving the scraps mix the tat fat while hot with lard and it will keep it soft as butter use the scraps finely chopped to stir into a cornmeal mush well seasoned with salt and a few dashes of cayenne pour into a bread pan to mold and slice fry la in the hot flank tat fat for a most fitting breakfast dish war calls women to national service as well veil as men the nation needs needa well developed men and women and diet Is a great essential for proper physical development economical DIS DISHES H ES in these days with a desire to have a small portion of meat do double duty the following will appeal to the thrifty housewife beef and potato roll 7 take a pound loaf and put it twice through th meni meat chopper add aad a teaspoonful spoon tul of salt a few dashes of pepper one egg and a halt half pint of cold boiled blued potatoes finely chopped form into a roll about six inches long and bake tor for half an hour basting it once or twice during the baking serve either with tomato or brown sauce it may be rolled in oiled paper and basted over the paper while cooking where there Is a small family a three pound chicken will serve for several meals cook the wing tips and giblets chopping the giblets when cooked and adding to the broth this making sufficient gravy to serve with the fowl for two or three meals make blake the gravy ty y using any sweet fat brown with flour then add some of I 1 the broth broil with a spoonful or two of the chopped giblets cook until smooth change the flavor using celery salt once onion or parsley with a dash of tobasco or worcestershire and kitchen bouquet A serving of the second joints and drumsticks drum sticks parboiled and the liquid added to the lie gravy broth then brown brow 1 the pieces in a little hot fat will make a fine meal with baked or mashed potatoes then the rough pieces nock neck and back in a stew with dumplings dump lings and gravy making a little meat and much d duin plin pline K ind and gravy answer tor for the tha me meal th then n there will be a n little of the breast left which may be used in a few fen dainty sandwiches sa nd or mixed with wl ill apple in a salad or finely minced and served in a sauce either of the broth or a white sauce on toast all the bones carefully saved may be crushed and covered with cold water and will make another cup or tuo to of good broth which may be set imay away and used after a day or two A chicken costing 80 cents may thus serve a family of two or three with three or even four good meals and they need not come in succession so that one tires of the flavor ottlia kau a |
