Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-02-04

York city which was started In
January by the Housewives
Food League I'm the desire of
its members 10 bring relief t.
the poor from the burden OF unprecedent
eddy high prices, has awakened wide
spread interest among all classes The
substitution of some of the vegetable
oils now in the market. also meat "trip
pings, suet and the like. solves the prob
lem of how TO get along without butter
in cookery and salad dressings. but what
to use on the table instead OF butter 10
the question
While the well-to-do woman can use
mayonnaise dressing. Philadelphia cream
cheese or some of the fine imported
pastes of fish or fruit on her bread. the
rub comes with the woman possessed
OF small means but hungry family
whose members have to be filled up
and that acceptably. three times day
and seven days a week.
In England. even among the gentry"
children are used to eating bacon fat on
their bread, physicians deciding that the
child who eats plenty of bacon fat will
never develop ricketts, or be subject t.
enema. Sausage drippings may be use
In the same way, the spices and season
lngs giving il piquant flavor Gravies
made from bacon, salt pork fryings OF
sausage go exceedingly well with pair
cakes and potatoes and can readily be
used as substitute for butter on the
breakfast table at least
Nut butter is another excellent substi-
tute for the dairy product, and can easily
De made at home at a consdera BILE say
ing. Fruit buffers and marmalades are
all good, and though there is not a large
variety of fresh fruit to draw upon just
now the dried fruits soaked, stewed and
run through colander are both whole
some and appetizing. Honey is expensive,
but little scrapng goes a good way.
once started on the bread spread" ques-
ton, new ideas and combinations will
doubtless suggest themselves to the en-
terprising housewife. but here are a few
to start the hall a-rolling:
The first is a suggestion for a butter
substitute sent to Mrs. Julian Heath,
president of the Housewives League.
with the information that the mother of
the writer used it during the civil war.
when butter was - cents per pound.
Civil War Butter.
Melt and strain a quarter pound Of
flank suet. add to one quart of strip,
with a little salt to season. Use warm on
pancakes, and no one, according TO the
writer who is not in the secret coud tell
that it had not come strait frae the
COO" L do not vouch for this as / have
not tried it. but it seems reasonable.
:. Half-and.Hlf Butter.
This is California suggestion. Melt
flank fat and strain. Add while hot to
an equal quantity of butter heated. and
pour into jars. Use when cold. If this
is fused with sauces, gravies or vege-
tables, sit. cannot be told from all butter
Homemade Peanut Butter.
Shell and skin freshly roasted peanuts
Grind in finest grinder of the meat chop
per, then mix with little cream, refined
cotton seed oil or olive Oil 10 the right
consistency. adding salt to season. IL the
butter is to be used at once, water can
be added instead of oil, butter or cream
Peanut butter should be kept in tightly
covered screw-top glass jar until used
Fruit Butter Made From Apple Skins
When peeling apples save the Skins add
a few cranberries rhubarb stalks or other
tart fuit and press through a colander.
Add to this pulp half it's quantity OF
sugar and boil down thick and put III
glasses. This makes a delicious spread.
Egg Butter.
Place one cuprul each sugar and mo-
spoonfuls of butter ana boil three MIN
utes. Stir in while boiling four eggs well
beaten and flour with cinnamon or cloves
to taste.
Fig Butter.
To one-half pounu figs chopped fine add
one pound walnut meats also chopped,
one pint cider vinegar, two cupfuls brown
sugar one tablespoonful each cloves ana
81 m
thickened
Apple Butter.
This may be made of sweet or sour APP
pies or half and half Boil gallon ol
fresh cider down to one-half of its orig
inl bulk. Quarter the apples, peel anu
core and cut in small pieces. Put into
the boiling cider as many of the apples
as can cook at a time without burning.
When tire apples are soft skim out, add
more and so on until all are cooked. Then
mash soft as possible, put all to-
gether again in the cider and simmer
gently until about half their original
bulk and as thick as Inarmalade. Stir
often with smooth wooden spoon or
fiat stick, taking great deal OF pains
not to let the butter stick on the Dot
tom. 1t is the part of wisdom to keep
one of the asbestos mats under the ket-
tie during the last nour or two. Turn
into small Stone Crooks and keep in "a
cool, dry place. IL YOU wish the apple
butter to have a spicy flavor allow one
teaspoonful each of Cf.,namon nutmeg
and allspice to each gallon. of the sauce,
putting it in when nearly done. This
simple sweet makes a good appetizer a
breakfast and finds favor with the chill
dren for their luncheons when spread
on bread. An occasional variation is fur
nished by adding chopped butternut or
walnut meats to the butter before spread
ing.
Pure Apricot and Raisin Butter.
Soak two cupfuls each welI-washed
dried prunes and apricots over night in
cold water. Add a half pound seeded
raisins and cook gently in the water in
which the dried fruits were soaked. When
tender, rub through colender and sweet
en- slightly. This is excellent with home
made bread for children's luncheons and
is also good for breakfast.
Prune Butter.
Wash one quart Of prunes, soak over
night and the next morning simmer until
the prunes are tender. Cool and rub
through colender. Add one cupful sugar,
the Juice of one lemon, and teaspoon
full each ground cinnamon, a.lspice. cloves
and mace; cook half an hour.
Salad Dressing Sandwiches.
II mayonnaise is too expensive make a
good boiled salad dressing and put be-