South Bend news-times. (South Bend, Ind.) 1913-1938, 1913-12-27
EGGLESS RECIPES
FOR EGGLESS DAYS
While Eggs May Be High, Some
Excellent Dishes May Be
Prepared Without Them,
Says Expert.
BY CAROLINE COE.

These are the times that try wo-
mems business capacity TO the ut
most. Trying to keep UP the food
standard with all TOD stuff at almost
prohibitive prices lis no cinch as
my boys say.
The family has always had we'll
! balanced rations and this must be
kept up. So mother begins TO study
how she can keep up the standard
without using the high priced egg.
There are so many articles of food
with prices within the reach of all
that may be used as a breakfast dish.
For the family who breakfast at diff
ferent hours the pancake fiours put
up in small packages are invaluable.
Any of them are good. Try them all
and give the family a change. Many
of them require only the addition OF
water but milk makes the cakes
more delicate. There is this advan-
tage-one can make just enough
batter TO serve one person at time.
Many of these may be used in waffles
or mullins and with a "rasher" of
bacon or link of sausage makes a
breakfast for any man.
Corn meal mush, oat meal or hon.
my sliced rolled in flour and fried
carefully in drippings, served with
syrup or sugar wiz make a variety
and even the one in the family who
likes eggs best will probably not miss
them if you put a little thought into
making nine eggless cakes and des-
serts.
Cream Toast.
Cream toast is a most maligned ar
ticle of food Very few know how TO
prepare it. The cream or white sauce
should be cooked at least 50 minutes
in a double boiler.
To one cup Of warm milk add a
pinch Of salt. Take one even table
spoon of corn starch wet with one
tablespoon of cold milk. Blend until
perfectly smooth. Put into the warm
milk. Stir until it is as thick as
cream. Set back on range allowing !
the water in boiler to boil slowly rs
minutes. Stir to avoid Jumps. When
ready to serve add one teaspoon of
butter and send to table to be put
over slices Of bread that have been
toasted golden brown. Toast sand
witches. Any kinda bit of meat, |
fish or cottage cheese.
Cheese Toast.
Toast bread only on one side. Put
a layer of mashed potato on the un- |
toasted side and dot with butter and
a little parsley. Crate a little cheese
over the potato. Return to oven I'M |
til cheese is melted and potato is hot.
A simple corn starch pudding made |
as follows: To one quart OF milk. !
after cream has been taken. put in
double boiler. Mix five even table |
spoons of corn starch with four table, |
spoons of sugar. This may be put in |
to the milk without blending. Add |
very slowly stirring all the time. |
When ii begins to thicken add one |
half teaspoon of salt and either a
piece of stick cinnamon or a strip of
orange or lemon peel. This should
cook-not rapidly-for half an hour.
Stir often to avoid a skin forming on
the top. Pour into moulds that have
been wet with cola water. Set aside
to cool gradually. May be served with
any fruit juice or cream.
Hard Times Cake.
Cream one cup of soft butter with
one cupful of dark brown sugar, two
and one-half cups of flour. Sift again
with one-half teaspoon of cream of
tartar, and half teaspoon of soda.
Add one cup of milk (either sweet or
sour to the sugar and shortening.
Then put in the -four with a little
nutmeg and one-half cup of sliced
raisins. Bake in shallow square pans
20 minutes.
Pineapple Sauce.
Juice from one can of pineapple,
one teaspoon of butter. one-half tea
spoon corn starch blended with
water. Boil all together for 20 min