| OCR Text |
Show is3 Honey Flavors This Fruit Bran Bread (See Recipes Below) Substitute Foods Most vital question every home-maker home-maker is now facing is how to substitute sub-stitute certain available foods for shortages. Sugar shortages and reduced re-duced supplies of fats, oils and certain cer-tain imports make it necessary for I every one of you to revise you r meals in some re- This Week's Menu: Old Fashioned Boiled Dinner Pineapple-Nut Salad Fruit Bran Bread Baked Pears Cookies Coffee Tea Milk Recipes Given Scald milk and cool to lukewarm. Pour over yeast and sugar in mixing mix-ing bowl and let stand for Vi hour. Add melted fat and salt and the flours, beating them in well. Knead the dough for about 10 minutes on a lightly floured board. Cover and let rise in a warm place for Vi hour, then knead again for 1 minute. Repeat Re-peat the rising and kneading process proc-ess twice more. Shape into a loaf and let rise again in a greased pan until double in bulk or about an hour. Bake in a hot (400-degree) oven about 50 minutes. Honey or molasses along with fruits rich in carbohydrates contribute contrib-ute to the sugar content of this fruit bread: Fruit Bran Bread. 1 egg cup honey or molasses 1 cup buttermilk 2 cups flour 1 teaspoon salt 2 teaspoons baking powder lYz cups bran cereal H teaspoon soda Y cup chopped figs cup chopped dates Vi cup raisins Vi cup chopped nuts Beat egg well, add honey or molasses. mo-lasses. Add bran and buttermilk. Sift the dry ingredients and add to first mixture with fruit and nuts. Stir only until flour disappears. Bake in a greased loaf pan with waxed paper placed at the bottom before the mixture is poured in. Set the oven at moderate (350 degrees) and bake bread for about 1 hour. Simplicity will be the keynote of meals so in keeping with that theme, I am including two desserts using fruit flavored with honey. Broiled Grapefruit. Wash and dry grapefruit and cut in half crosswise allowing Vz grapefruit grape-fruit per person. With a sharp knife cut around and under the entire pulp being careful to leave all the membrane mem-brane on the shell. Cut down each side of each section loosening each section completely. Lift out center spects and use substitutes. Although sugar rationing is to be in effect, you will still be able to get some of it There are also good substitutes sub-stitutes for it such as honey, molasses mo-lasses and corn syrup all of which may be used very easily for cooking and sweetening purposes. Still another an-other excellent source of sugar is in the dried fruits which you can use for dessert to get your daily quota of sugar. Select recipes which have less eggs, sugar and butter, for although there may not be an actual shortage of all these items, they may be expensive. ex-pensive. Fats are extremely valuable in the current emergency, and you are advised to save as much of fats and oils as you can. Be sure that your butcher puts in all the scraps of fat and trimmings off the meat you buy. You can take these pieces home and clarify them for use in frying, flavoring or actual cooking. If you have blithely discarded the scraps of butter off the butter plates after dinner, lunch or breakfast, then remedy your habits immediately. immedi-ately. Even" if you do not use the butter scraps as table butter, these can be used for flavoring . vegetables, vegeta-bles, or in larger amounts for cooking cook-ing and baking purposes. Be sure the butter is kept in the icebox or at least in a cool place so it will not become rancid. Butter and its substitutes will be available, but you should plan to use these foods sparingly. spar-ingly. You can substitute the corn and vegetable or even mineral oil for salad dress- ings if you are I unable to obtain olive oil. section or core. This leaves only the separated sections in the shell. Spread the top of each half with honey and dot with butter. Place under un-der a broiler flame in moderate oven until honey begins to carmel-ize carmel-ize and all ingredients are blended together. Serve hot Baked Pears. (Serves 8) 8 pear halves Yt cup lemon juice H cup honey 1 teaspoon cinnamon 2 tahlesnnnnR hiittpr Cheeses which have been formerly imported are available'only in limited lim-ited quantities, but American made cheeses are coming to the fore, the Bleu and Camembert cheeses being of excellent quality. Soybeans are becoming a popular, nutritious food during the current emergency. Here is an excellent recipe rec-ipe for: Soy Bean Yeast Bread. (Makes 1 loaf) 1 cup milk 1 cake compressed yeast 2 tablespoons sugar 1 tablespoon fat, melted 1 teaspoon salt 3i enps wheat flour cup soy bean flour Arrange pears in a shallow baking bak-ing dish. Pour over lemon juice and honey. Sprinkle with cinnamon and dot with butter. Bake in a moderate (350-degree) oven until tender, 20 minutes if uncooked pears are used. Old Fashioned Boiled Dinner. (Serves 8) 5 pounds corned beef brisket 1 white turnip 1 head of cabbage 8 onions 8 carrots 8 potatoes Cover meat with cold water and heat rapidly to the boiling point, then remove scum and reduce heat Simmer until tender 3 to 4 hours. Prepare vegetables, cutting turnip into eighths. Peel potatoes, carrots and onions. About 45 minutes before be-fore meat is done add vegetables and cook them until tender. Serving Well Cooked Food. Warm plates for hot main dishes and well chilled plates for cool salads sal-ads and desserts can put over the simplest meal and make it a success. suc-cess. A few bits of canned leftover fruit with a dab of leftover jelly will make meat platters an attractive attrac-tive garnish, or sprigs of parsley, watercress, or celery tops for meat and vegetable platters do big things to tempt weary appetites. you icoud like expert advice on your cooking and household problems, ivrite to Lynn Chambers, H estern Newspaper News-paper Union, 210 South Dcsplainet St., Chicago, III. Please enclose a stamped, $elj -addressed envelope for your reply. (Released by Western Newspaper Union.) Lynn Says: With new equipment at a premium, pre-mium, you will be a wise home-maker home-maker if you give the best care possible to the pieces you already al-ready have. Disconnect electric appliances by grasping the plug itself, not by pulling on the cord. When washing electrical equipment such as coffee pots or toasters or waffle irons, wipe with a cloth rather than immersing in water. Scouring pots and pans with steel wool pads impregnated with soap, after each meal during which you use pots and pans, will keep them bright and shiny longer. Keep sulphur away' from silverware sil-verware to prevent tarnish. Eggs, matches, salt, fruit juice and even rubber tarnish silver quickly. When washing cutlery with wooden wood-en handles, be careful not to let the handles stand in water or they will become loosened. Grease new pans before putting them in the oven and they will never rust For rusty pie tins, rub a raw potato with cleansing powder on it to get rid of the rust quickly. To sharpen scissors cut a fine grained piece of sandpaper into strips. |
