Newspapers / The Wilmington Dispatch (Wilmington, … / April 21, 1918, edition 1 / Page 9
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THE BUSINESS OF BEING A HOUSEWIFE UJ Department of Education and Inspiration for the Home Manager. Conducted bu Mrs. Jean Prescott Adams, Director Domestic Science Department, Armour and Company Member United States Food Administration 115 I en K now SPRING PROBLEMS Spring brings its own cookery prob lems to every home makeiv These are problems of readjusting the diet. Madam housewife must take from he i menu the heav breakfast foods, meats and pastries, and serve In place f these the lighter protein foods; ruits and juices - It is equally important that the housewife, in the tvme of spring clean Inc and garden plaining, be informed to as to make wise selection of pre pared foods. It is estimated that over ninety per cent of our housewives do their own work. This means that in millions of .American homes the housewife buys and manipulates practically all the food served in that home. It means that in the periods of extra work such as spring moving or decorating and leaning she is looking for foods that are easily served while giving full nu tritive value. Spring Diet Beginning with the hearty Thanks jiving dinner the great majority of our twenty million families continue on a heavy diet until April. This year with its extreme cold, coupled with coal shortage, we have partaken heartily of such rich heat giving foods as were permitted by the Food Ad ministration. A diet rich in fats, ce reals, sugars, and fat meat stimulates the liver to work at capacity. For this reason spring finds the system a bit overworked and we - easily become tired, developing so-called "spring fever." To prevent any great letting down of efficiency the work of the liver must be lightened by fruits and vegetables. As warm weather approaches It is quite important that we reduce the heat in pur Kliet as we do in regu lating the temperature of our build ings and the thickness of the clothing we wear. The housewife who recognizes this and arranges her menus to Include foods that will help overcome spring ennui will be doing a service to her community in bringing added interest and life in the community. An early spring menu of canned vegetables, fruits, and fruit juices is effective. These foods will help dispel spring fever. The following foods are ; to be recommended in the spring diet, being valuable for their mineral salt content and ease of digestibility: Vegetable Group Canned Spinach, Asparagus, Beets, Sauer Kraut, String Beans, (Corn, Peas. Fruit Group 1 Canned Pineapple, Apricots, Peaches, Plums, Cherries, Gooseberries, Ap ples, Loganberries, and Raspberries. Beverages Concord Grape Juice, Ca tawba Grape Juice, and Apple Cider. For Busy Days. Foods easy to prepare make a strong appeal to the full twenty mil lion home makers during spring clean ing season. A goodly supply of canned meats and fish, will save many a housewife much anxiety and dis couragement A pantry shelf of "Foods that Make Cleaning Day Easy" would show canned Salmon, Tuna, Shrimp and Sardines, Veal Loaf, 'Corned Beef, Beef Loaf, Dry Sausage, Ham Loaf, Luncheon Sausage, Lunch eon Beef, Lunch Tongue, Ox Tongue, Frankfurt Bratwurst, Star Summer Sausage, Boiled Ham, Sandwich Dain ties, and an assortment of vegetables, jellies, Jams and fruits, with coffee . and condiments. Madam will never want to see that her cleaing and renoratlng stock is in tact. The best house cleanser that makes work as "light as possible will be In stock in pantry. The soap ques tion is an important one now and it is wise to select soap with a view -to uniformity. The nationally ' known name on the package will guarantee this. Experimenting with either foods or cleaning agents Is too expensive an indulgence for the housewife today. The wise buyer purchases these prod ucts that require no experimenting she buys by brand or producer name those products she knows either from experience or reputation are quality products. MRS. NEWLY WED SCORES Even with the high cost; of living and occasional scarcity of some t food products, Mrs. Newly Wed has an ad vantage over her predecessors of last year and the years before, and this is that Mr. Newly Wed can make no re marks about "the way mother used to cook." The way mother used to cook is as out of date as if it preceded the War of the Secession. Conservation cooking, as we are beginning to know it, dates only with this season's brides. Years from now they may say to" daughters-in-law, "Yes, my dear, I was married in the first year of national food conserva tion. We never "erved two forms of proteid at the ssraie meal; two lumps of sugar in coffee was quite bad form, and the best families had oleomar garine on the table. "Fifty-fifty bread?" Why of course, and you cannot imagine what light and delightful muffins and cakes as well as loaves I used to make. I re member one summer when I was away, John had to stay with his mother for a while, and his digestion was quite upset. Mother-in-law Smith was brought up in the old-fashioned school of cooking and could never luite manage the conservation reci pes." Housekeeping .now is full of interest to the little Mrs. Newly Wed. Unham pered by traditions, and proud, not ashamed of the most careful economy, W keen young brain and willing hands are working not alone for her John, but for her country. RECIPES: . Molasses Cookies !; . , 13 c. molasses 1 e. brown 3ugar 1 c sour milk 2 tsp. soda 1 tsp. vinegar 12 c. bacon drippings - y ' " . SPRING DIET r School Lunches V Peanut Butter and Celery 'Sand wiches Rolled Oats Cookies Milk Beef Bouillon Melted Cheese Sandwich Potato Chips Canned Peaches Sliced Special Meat Loaf (Wrapped in wax paper) Brown Bread and Butter Sand wich Ginger Cookies Fruit Dainties Stuffed Eggs Rolled Oats Muffin Nuts and Raisins Grape Juice Dry Sausage Sandwich Cup Custard Orange 1 egg well beaten ltbsp. each ground cinnamon, gin ger and cloves 1-4 tsp. salt Flour Mix ingredients in the order given, mixing in sufficient flour to make dough stiff enough to roll. Toss on floured board and roll. Bake in hot oven. Cup custard 4 eggs 1-3 tsp. salt 1-3 c maple sugar. 3 c. evaporated milk (diluted) Beat eggs slightly, add sugar and salt, pour on scalded milk slowly; drain into mold .brushed with bleo margarine, set in pan of hot water, and make in a slow oven until firm are must be taken that water aro md custard does not boil. Peanut Bulter Sandwiches 4 tbsp. peanut butter 1-2 c. finely chopped celery 4 tbsp. finely -chopped olives 3 tbsp. salad dressing Mix all Ingredients well and-spread on thin slices of brown-bread. Melted, Cheese Sandwiches 1 c. grated American cheese 1 tsp. oleomargarine 1-8 tsp. paprika 1-4 tsp. mustard 2 egg yolks . 1 t ' ' 1-4 c. evaporated milk 3-4 c. water Melt oleomargarine, add cheese and seasoning. . when cheese has melted, add egg yolks, milk .and water. Stir well and cook In double boiler about three minutes. Pour In shallow dish to cool and serve between-slices of bread spread with oleomargarine. Fruit Dainxies r 1 c. raisins 1-2 c. peanut butter 1 c. dates . -f.ji Chop raising and dates fine, work in peanut butter, moisten with grape Juice, form into balls and roll in shredded coacoanut. 1-2 tsp. salt " p 1 tbsp. vegetole 1 1-2 c. evaporated milk, diluted. Mix and sift dry ingredients, rub in vegetole, and y mix in milk gradu ally. Turn out on a well floured board. Roll into -a sheet one-half inch thick. Brush -the . top with milk and bake in a hot even for twenty minutes. - When baked split the cake, and put a layer of canned Hawaiian pineapple on the lower crust. JPUt on the top crust and cover with -more plneaaple. Serve at once;with whipped evaporated milk. Mrs. A. T. W. IT'S THE LITTLE THINGS THAT COUNT This morning a business man said, Women are certainly great on detail: they worry so over little things.'' Yes," I replied, "that is just why our Uncle Sam expects us to win the war, that's just why the boys who come back say we're in first line trenches. It's the women who know the value of the little things." Who will see to th saving of an ounce or two tablespoons of sugar by using instead three tablespoons of Louisiana cane syrup? Only woman would save a ta blespoon of choice: bacon drippings- or an ounce of fat trimmed off a prime steak. "Save the ounces," she says, "and the pounds will -be ready for our soldiers." In saving wheat for the soldiers the ounces count up astonishingly. One ounce a day saved by each individual will release very nearly half the one hundred and thirty-two million bush els we must provide for our fighters. Madam Housewife, given to detail im mediately figures how she can man age to use rolled oats, rice flour, cook ed rice, hominy or corn meal, or any of the new flours on the market so as to save two ounces of wheat a day for every member of her family and thus do her best to save the full hun dred and thirty-two million bushels. Little savings are going a long ay toward winning the biggest victory of all time. , BETWEEN US TWO. My dear Mrs. Adam: I have had so much help from your articles published in our leading pa per that I am sending you some reci pes which our family think are splendid. Ws have used bread made from this recipe sintfe last fall and everyone thinks it is fine. It is not sweet, takes the place of any white bread and makes splendid toast. 1 use the rolled oats which you have tested. Rolled Oats Bread . , 2 c. scalded milk r. 2 c luke warm water i'-" 1-2 cake compressed yeast 2 tsp. salt : , :. , usmn 2 tsp. sugar 1 sifter of white flour Rolled oats to make thick dough Dissolve yeast In luke warm water, add milk and salt. Stir into smooth sponge and let rise five or six hours in warm4lace, then stir wUh rolled oats and two tablespooufuls of molas ses. Put into greased bread pans and let rise one hour. Bake. This makes two loaves. Mrs. J. K. B. My dear Mrs. Adams: Our plub members are very anxious to express the appreciation of the group for your practical helpful talk the other day. A rising vote of thanks is such an easy thing to give $hat I for one determined as I stood with that assembly that I would try to do something more 'definite. Theso recipes which I use repeated ly are the result of that resolution I trust you find them useful. Potato Doughnut8 2 c. syrup 1 tbsp. vegetole 3 eggs 1 1-2 c. warm mashed potatoes 1 nutmeg grated 1-2 tbsp. vanilla 1 tsp. salt , " 1-2 c. diluted Evaporated Milk 2 tsp. baking powder 1 "r Flour enough to make stiff Melt vegetole. Combine ingredients in order given, sifting baking . powder with small amount of flour. Roll out on a well floured board.-Cut and fry In deep vegetole. Salmon Loaf 1 can salmon 8 crackers rolled fine 1 or 2 eggs 1-2 tsp. salt 1-2 green sweet pepper 1-2 c. evaporated milk diluted Liquid of salmon Break the salmon in pieces, add tie rolled crackers and well beaten eg? then the seasoning, and sweet pepner cut in small pieces. Pour over the liq uid of salmon and the milk. Bake-in dish set in pan, of water. Pineapple Shortcake - 2 c. flour 1 tsp. baking powjer; : FOR SPREAD AND SWEETENING Syrup A-cup of syrup in a Hooverized rscl pe equals a cup of sugar and a quar ter of a cup of, moisture. Cane syrup Is a conservation product and the cane syrup industry is one of the chief industries of Louisiana. In ' the fall, when the cane is cut, growers put aside an ample supply to be used in planting next season's crop. The stalks are planted length wise in shallow trenches about 2 1-2 feet apart, after which soil is thrown over to a depth of from 14 to 18 inches. The cane remains in this con dition throughout the winter in 'he spring the furrows are topped oft, after which sprouting begins" and act-' ual growth starts. Considerable moist- ure is necessary aunng me enure growing season. , The 'Grinding Season commences the latter part of November. After the cane has ripened, the stalk is cut down very close to the ground, the leaves or blades are stripped, the top Is clipped and the stalks conveyed to mills on the plantations. The cane stalks then pass through huge steel rollers the crushing forcing out the pure juice. , In making sugar cane syrup, differ ent planters' methods vary as to boil ing the juice to proper density. Sme syrup makers boil in vacuum pans, while others boil in "Open PanB Syrup produced In "Open Pansl' is far superior tnr flavor to that boiled In vacuum pans, un ttve otner nana the vacuum process Is more profitable to the planters, and to secure a large quantity of uniform open pan sugar cane syrup it is necessary to look to the bigger plantations, who demand heavy premiums. Also planters use various processes In the filtration and preparation of the juice therefore, many brands o syrup on the market do not run nni form. This is especially true where collectors draw from farmers, whose methods are very crude, and while the syrup may be boiled in the open pan, which produces the best flavor, yet It does not run uniform, either in color kr density. A quality grade pure Louisiana (sugar) cane syrup golden color Is made right on the plantations5 noth lng added or taken away from the pure product. As the rollers crush out the pure juice from selected stalks it Is put in large 'open pans' and im mediately heated, filtered and sterll Ized all foreign matter, such as par tides of cane, black specks, etc., be ing extracted. The pure Juice is boil ed down to 37 degrees Beaume, the density required for this . quality grade, put In barrels and shipped dl rect to the factory where it is can ned. No sugar has been extracted boiled in the old style way In the open evaporators (open pan process Its elegant sweet flavor is In, class by Itself. A CONTINENTAL DISH .rurcnase a pound ana a hair o neck meat, have it run through the grinder three times. Soak two hard rolls in water until crusts peel off easily. Squeeze water out and place these in a bowl with an egg, a table spoon of flour, a tablespoon of oleo margarine, a grated onion and salt and pepper. Mix well and form Into balls. in tne meantime, try two slices o dry sausage crisp, add a teaspoonfu of drippings and brown a sliced Onion in the grease. When nicely brown place the meat balls in the skillet and pour the contents of one can of toma toes around them. Cover and let sim mer an hour, turning at the end of half hour so that the meat ' will be evenly cooicea. , Each ball is enough for three per sons and when served on a platter with the tomato surrounding Is as at i J tractive ae it is tasty and tender. little children of and well taken HHAT once upon a time the Belgium were as happy care of as our own little ones who were in the par ade on Friday? ' Germany has destroyed their happiness and Homes, maimed and murdered them do you want these deplorable conditions among us? if not DO YOUR BIT AND BUY Liberty Bonds of the Third Liberty Loan and Help Our Govern ment Make Our Army nd Navy Invincible These Bonds are the Safest Investment in the World and all patriotic citizens should make every effort and sacrifice to purchase them. If you can't Pay Cash Buy on the Dollar Per Week PlanAny Bank In Our City Is At Your Service. LIBERTY LOAN CO M M ITTEE is D Space donated by The'Banks of Wilmington Perhaps the Philly climate will help Cy Williams. to pastime better than he did with the Cubs. When he first broke in Cy looked like a topliner., ASSES' nrutr immmbi i ni-MWA II ,v - Afford a comfort which is appreciated by those who want near or far vision in one pair of glasses. They keep your eyes young in Jdokfi as well as in usefulness. No line,, seam or lump vision. to blur. th EYES TESTED FREE Dr. Vineberg Masonic Temple When You Give A Box of Candy You Should Give HER ,r; Wu hitman's Because She is Worthy of the Best JAMAH i FUTRELLE Phone 21 1-212 1 07 Princess Street SERVE COVO 10 OUNCES five Beverage glNCE its first! bbwf to the pubIic Anibrosia achieved instantjsuccbss as a Beverageof idistinctiv qualities.' Try it to-day you'll never tire of its many delights. At hotels, restaurants, T cafes," dreg stores, grocery stores, fountains, and at all places where beverages are served. Order it by the case from your dealer CENTRAL CONSUMERS COMPANY LOUISVILLE, KENTUCKY- ' 11 Wagner Distributing Company. Wholesale Distributors . iHU Water and Orange Streets' P. O. Box 604 Phone 1191 - I 111 O jj
The Wilmington Dispatch (Wilmington, N.C.)
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April 21, 1918, edition 1
9
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