North Carolina Newspapers

J rf ; 1 AGE FOUR. THE ASHEVILLE TIMES. SUNDAY, OCTOBER 14, 1917 The Business of Being a Department of ' MRS. JEAN PRESCOTT Waste. Where to Look For It and How To 5 Stop It. t Cheerfulness and efficiency are gen erally recognized as two of the most important things in life. We put cheerfulness first because it generally leads to the latter. The two com bined spell Success. I The housewife's Bis Job is to give to the world cheer-radiating, quick aiilnded and nimble bodied men and women. This does not mean only that her own children shall have these qualities. It means very often that lnha must overcome grouchy habits in jh'erself, husband, or any of her "in laws" who happen to be living- with Jher. , All the arduous details of keeping Jth house clean, the linen fresh, and Jiieals correct show worthy results only In a cheerful, healthy. family. If .your family is otherwise you are cont inuing unmeasurablc waste somc whare In your scheme of manage ment. ...-... Food plays the most Important part1 in making successful human beings. Properly combined foods, correctly cooked, served attractively.1- in the right amounts, make forceful happyi beings, who are able to create and .lead. 1 ' ' . Do you send your workers out into the world each morning in a cheerful mood : A prominent writer says, "Corpora tions refuse to elect crotchety execu tives, managers, or foremen. Promo tion is for the cheerful." Mr. J. sOgden Armour is quoted as saying he Would give a million dollars; to have Charlie Schwab's smile. I s The Morning Meal. Do you realize that the morning meal generally strikes the keynote of the day for the members of your household Good food makes for good digestion and good digestion makes for good spirits. See that you are In a cheerful frame of mind each morning. You radiate your feelings. Overtones are more important than most of us re alize. That you may strike a keynote of cheer at the morning meal, you must not be flurried about the meM-. ' Get up ten or fifteen minutes earlier if necessary but do have time enough to prepare and serve your breakfast i without nervous agitation. 1 The meal itself will vary according to the occupations of the workers in your family. For the average city office workers either of the following is satisfying. ; A medium serving of well cooked rolled oats with top milk and sugar. Toast, crisp bacon and coffee with cream and sugar. Fresh fruit, grid dle cakes, pork sausage and coffee of fer an alternative breakfast. For those doing manual labor Increase the portions and add potatoes. Many of fice workers eat much less. Those nearing forty need considerably less, A cup of coffee and a buttered muffin is all that is required by many. This ; breakfast usually needs reinforcing , with a cup of cocoa, or bouillon about ten-thirty. The places of material waste are in the buying, care before cooking, prep aration, serving and use of left-overs. After breakfast take careful stock of the table before clearing. Are all the plates "clean'' If food is left on the plates you have served too much. Overcome this next time. Then -plan how you can make the most effective use of the food left on the serving plates. Theie are many delicious cas serole dishes and salads we will tell you about in future issues that call for bits of bacon, sausage or cooked rolled oats. Make a place in the menu of the next day to take care of all, left-overs. This will prevent any waste of such food. Save all the fat fro mthe sau sage or bacon. It is very high in food value. Use it in cakes, cookies and pies as shortening. It can also be used as the foundation of white sauce to be used as gravy or in croquette mixtures. In doing your marketing buy fresh foods in season and in small quantity. Buy only standard package foods and In any quantity you wish as these will keep indefinitely and always be uni form. t Unpacking the Market Basket. Every patriotic woman now elim inates all unnecessary service. This Blie knows adds to food costs giving only a bit of style in return. As soon as the foods are in the home the housewife becomes the one responsible for their continuing in perfect condition until served. The reliable commercial producer has gone to great expense to provide the FOOD CLASSIFICATION Cut this out and save it It will help you to help Mr. Hoover.' I Food to ent to ohtulnl Amt. for Fond Principles Tsea In Body these principles Bal.Itatin Meat Daily Fresh or Canned . Fish Fresh or Car:,ed Builds & re- Eggs 1, Protein pairs all Milk muscles and Fresh or Evaporated tissue Cheese Nuts Beans Fresh or Canned Peas Fresh or Canned 11 1 ' Sugar Cakes, candles, pure , grape juice, syrup, etc. Starchy vegetables 2. Carbohydrates Giva heat Cereals 8-5 and energy Rolled oats, rice, hominy, etc. Bread Oat bread, Corn bread, Hominy bread ' - Butter Give heat Oleomargarines t. Fats weight. Lard 1-5 8tore-fat Salad oils I Fat of meat . , I Cream, etc. 4. Mineral , Bullds bones, jFruIt 100 Salts Iteeth, etc. Vegetables Calorie I I Fruit Juices Portion Carrlss waste; In all foods, especially 8. Water keeps body at vegetables and fruit. 3 Quarts rlght tempera- All drinks ture i JVrlte Mrs. Adams for War-Time Menus. Next week Mrs. Adams will offer suggestions as te the amounts of the various food princi ples necessary for children from t to IS. , Education and Inspiration for " CONDUCTED BY ' ADAMS, Domestic Science Expert, Armour and Company X X X K X X X X X X X X X K THE SECOND LINE TRENCHES. The Home Preparedness league with headquarters at the School of Domestic Arts and Science, Chicago, forwards the following announcement. All patriotic housekeepers are looking to Mr. Hoover for guid ance and suggestions in the con servation of food. He has asked us not to use butter in cooking. This makes it necessary for us to learn how to substitute oleoniar gf rine, vegetable oils, fats, trimmed from meat and drip pings. Fats of all kinds should be saved and used. The following quantities may be substituted for one-half cup of butter: '4 cup of chicken fat H cup of lard less I table spoon . 'i cup of butter plus 3 table spoons of lard H cup of cottonseed oil less 1 tablespoon (Cornell Bulletin Food Series, No. 12) We add H cup of oleomar gerine less 1 tablespoonful. MOLASSES COOKIES . One egg 1 One cup sugar One cup molasses One cup pork sausage drip pings One teaspoonful salt One tablespoonful ginger One tablespoonful soda One tablespoonful hot water Six cups flour Method: Beat egg, add sugar and beat again, then add molasses and shortening and beat again. Add one cup flour, ginger and salt and soda in hot water, then add remainder of flour. Flour must be sifted bejpre it is measured, then measured carefully again, use extra flour to roll out. These cookies should be rolled quite thick; They are very soft when baked. X x X x x x x X X X X X X X X proper utensils and building in which to prepare the package foods. He buys fruits and vegetables only fresh ly picked. He hires experts to pre pare tasty formulas for everything ,from Jellies to potted meats. He builds wonderful coolers in which to keep choice meats for your demands. He sees that your dealer has these foods all in perfect condition. Your dealer has gone to considera ble expense to keep the food in this pel feet condition until delivery to you. It then becomes the home manager's business to put all foods nway prop erly immediately upon delivery. If you have any questions to ask on the ea,re of any particular food in the home write Mrs. Adams. Practical Tested Recipes Mrs. Adams personally vouches for these recipes. Seasonings will natur ally have to be regulated according to the tastes of the family. In carrying out our absolute waste eliminating program we find cro quettes and fritters a great help in adding variety to our service. We are cutting down on the quan tity of meat used, endeavoring to give the meat flavor to various made dish es. For utilization of all left-overs croquettes and fritters are splendid. SALMON" ' After you have had a delicious va riety of canned salmon for luncheon or tea, there is always a little left. This is usually eaten "between meals" or Is brought to the table as a plain left-over unattractively served in the small dish it was put away in. Nine times out of ten this appetizing bit of nourishing food finds its way to the discard. Such waste is now consid ered nothing short of criminal. Buy the canned salmon with a well known quality label on and then use every morsel of the delicacy. It fur nishes the same body building mate rial as meat. Combined with rice, or hominy. It makes the main dish of a hearty meal. SALMON' CROQUETTES 1 cups salmon 1 cup white sauce teaspoonful salt teaspoonful lemon Juice ' 1 egg 1 tablespoonful water Bowl cracker crumbs Remove skin and bones from sal mon and flake. Mix with seasonings, Housewife the Home Manager . sauce and rice, and spread on a plat ter to cool. Shape, roll in crumbs, then in egg slightly beaten with water added: then roll in crumbs again. Fry in deep fat until a golden brown; drain on brown paper. Serve hot with a creamed sauce or a creamed vegetable. Test grease with a square of bread, if it browns in 40 seconds it is ready for croquettes. For dough nuts should brown in 60 seconds. The Kitchen Dictionary "Frying" Every science has a vocabulary of its own. If your husband is a banker he talks in terms of interest and in vestments. The lawyer, doctor; archi tect or musician each has a phrase ology peculiar to the work he does. When those of lis who are home managers take up a new subject or work we are very quick to learn the terms peculiar to it. It is part of common education now to know a skein from a hank, or to distinguish a bandage from a "sponge." : About the first thing we learned when wo began doing Red Cross work Was to call objects and processes by their proper names. The wide-awake housewife now re alizes that there is a world of pleas ure and education in learning all there is to know about the things she does every day We housewives have direct word from our government that the most Important help we can give the world is to use foods understanding.-,1 . Scientifically trained men and women are offering us valuable information nV mm II Ashevllle Power every day, through the press. Wom en who really desire to help win this war are going to study these helpful messages and become efficient in managing the food department of their homes. Apply Daughter's Training It often takes the young daughter who is studying domestic science at school to rail our attention to techni cal mistakes. It Is the wise mother who encourages her daughter to ap ply this knowledge in the home. Let us consider the term, frying. The average woman calls everything that is rooked in a skillet or in deep fat fried." As a matter of fact about five out of every six foods she terms fried are really sauted. To fry food is to cook It submerg ed in deep fat. Pure leaf lard has been generally voted the best frying medium. It has a delicate delicious flavor it imparts to foods. To have the best results one must be sure to read the label and buy only a product Ant says pure leaf lard on the label. The high price of raw material has brought the price of the .very best pure leaf lard up also. The best al ternative is a pure vegetable shorten ing. This comes in the same kind of pail and should be used and cared for In practically the same way. In buying high grade shortening or any food for that matter, it is wise to remember the name of the producer who has given you satisfaction. -In' quire for his brand of the new food you wish. If your favorite producer has the new food on the market you will be assured satisfaction with the first trial. Expert Deep Frying As pure leaf lard and vegetole are both all shortening and free from moisture the same rules for frying should be observed. Heat the frying medium slowly. Test for right temperature by drop ping a cube of soft bread in the fat. If the bread becomes a golden brown in sixty seconds the temperature is right for doughnuts, fritters and all foods, which have not been previous ly cooked. At forty seconds the fry ing medium is right for croquettes or 4F "A CALL TO HOUSEKEEPERS' Save Meat, Wheat, Fat and Sugar By MRS. JANE S. McKIMMON State Agent. Division of Home Economies. I am thrilled when I think of the part the housewife can play in our country's plans for winning this war. She has suddenly been elevated to the i position where she holds in her hand the power to increase or diminish at will the distributing power of the country's food supply. There is not a I doubt that housewives understand well What a serious thing the short ' age of wheat, meat, fats and sweets is to our allies on the other side, but it is hard for any woman to believe that the small economies and denials she might practice in her own home would in the aggregate make an enormous difference in what this cunt;v would be able to ship to a suffering people. One year ago the English citizen was restricted to three-fourths of a pound of sugar per week; in this coun try the amount of sugar used per per son for the same length of time was one and three-fourth pounds. If the Englishman- did not suffer m health with Jiis limited amount of sweets, Is it not possiblo for us, the housewives fishballs. For potato chips the test bread should brown at twenty sec onds. Avoid chilling the lard or vegetole by putting In too much cold food at once. Drain all fried food on soft paper. When finished, clarify the fat by adding a few slices of raw potato to absorb particles of food. Strain fat through a cheesecloth after Clar ifying, let cool, then cover and keep it in a cool place. It can be used re peatedly. If treated in this way. Next week, Mrs. Adams will give some suggestions regarding sauteing. There are many mornings when the furnace is unnecessary but when there's just enough chill in the air to make you uncom fortable while dressing. H Why run a risk of catching cold when a turn of the switch will send a warm, sunshiny glow through the room?, U There is something of the pleasure of the old fashioned fire place in this accommodat ing little G. E, Luminous Radiator. H We have in stock these Lumi nous Radiators in various sizes and patterns, the twin glower, the three glower, etc. Let us demonstrate to you the vglue of this modern electric comfort. SALESROOM: 102 PATTON Buy a Liberty Bond, of America, to try cuttit s off at least three-fourths of a pound of sugar per person from our families' weekly sup ply? Much of our one and three fourths pounds of sugar goes off the table in the bottom of the teacups undissolved or is put in an over-sweetened dessert. While the need for sharing with our brothers across the waters is so great, could we not make one and one-half teaspoonfuls do where two were required before, by using a Utile extra effort In stirring to dissolve it, or in giving up favorites, and using instead our own sweet pota toes and fruits, canned or fresh. which need so little additional sugar? With meat our problem Is going to be harder. We are so accustomed to its delicious flavors, and our families are so dependent on what they call the main dish of the meal, that much ingenuity in selection of substitutes and careful methods of preparation ate going to be necessary. It is the study of how to prepare appetizing substitutes for meat and wheat flour that all of us need if we expect to keep u satisfied household. We can do it, women, and for our own satis faction it will be Interesting to keep accounts of Just how much we have saved by our efforts. . The south has nlready done mcuh In substituting corn meal for wheat flour, but we can substitute still far ther, since substitution has become such a vital question. We may add cotton-seed and soy bean meal to our wheat bread, and by so doing add also to our supply of moat substitutes, as these products contain in different form the protein so valued In meat. If the garbuge pail Is to be reduced until It will hold only the coffee grounds and the egg shells, we women can seo that It is kept small by hav ing our family consume every particle that is taken upon the plate, and "the 1 II, -tS LigM.Go, AVE, , gospel of the clean plate" will spread the country over. The United States Food commission has called upon all women who have charge of a household to sign a food pledge card. This card asks that the housewife pledge nersen 10 , -tlcularly the things I have mentioned: meats, sweets, fats and wheat. Per haps many of us already have signed a similiar card, but In spite of that fact we are asked to go again on Saturday, October 2, to the nearest school house, hear an explanation of what Mr. Hoover is asking all of us who are willing to do our very bast to assist him in this greht food conser vation movement. To you women who did so much in the summer in plant ing a garden and in saving the prod ucts of that garden by canning and drying, I make a special appeal. Come to the school house on registration day und bring every housewife whom you can with you. North Carolina wishes to stand in the very front of the list of states when the patriotic women of the country are registered, and you can do much in placing her there. The governor is to Issue a proclamation calling on all housewives to register for the conservation of food on Oc tober 2?. Let us respond as patriotic ally as did our sons and brothers when they were called to register for mili tary service. There was a man in our town. And ho was wondrous wise, He swore by all the dogs that be He would not ndvertlso. At last one day he advertised, And thereby hangs a tale: The ad was set In nonpariel And' headed "Sheriff's Sale." ' Midway (Ky.) Clipper. Young Arthur was wrestling with a lesson in grammar. "Father," said he thoughtfully, "what part of speech Is woman?" "Woman is no part of speech, my boy; she is all of It," returned father. -Milwaukee Sentinel. CW1 4,'V.-J-,H,f-.