South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-12-13
For the Cookbook
THE SATISFACTION OF BUYING
STANDARD. BRANDED GOODS.

STANDARD. BRANDED GOODS
one is never safe in purchasing
for the table food products whose
reliability is not guaranteed by
some firm of recognized standing.
one never knows what ingredients
are used in private brands or under
what conditions these food products
| have been prepared for the market
Experts employed by the govern
ment and private dietetic investiga-
tors have called attention 10 the
evils which have been only part rem
edied by the passage of the pure
food and drug act. Consequently,
the housewives best protection is in
the purchase of goods guaranteed
by firms whose integrity is unques
toned.
Food products which must be
bought fresh from the green gro
Ger can be inspected by the house
wife at the time purchase is made.
! She can tell by examination whether
or not articles offered are suitable
for the table. With goods in pack
ages, tins and bottles. however,
there is no such opportunity to in
vestigate. nor would even the open
/ ing Of the container reveal adulter-
ants or insanitary methods of manu-
| facture.
Take, for example, the case of
cocoa Not only may it be pre-
pared in a factory where sanitary
conditions do not prevail but it may
| also be grossly adulterated with
out the housewife being able TO de-
4 tect this fact when making her pur-
chase The best cocoa on the mar
ket is made from the cocoa bean
alone. Nothing is added and moth
I ing subtracted except excess cocoa
/ butter. 1t has been found by in
vestigation that the best cocoa has
about "a percent cocoa butter. A
\ large percentage renders the cocoa
indigestible, whereas a smaller
amount robs the cocoa of its nour-
ishing qualities.
NEW APPLE SAUCE.
observation-disclosures peck ap-
pies, 1 cup sugar or sugar to taste,
1-2 teaspoon grated nutmeg. 1-2
J teaspoon salt.
Utensils-Bowl, saucepan, small
knife, colander or coarse strainer,
potato masher, large spoon and tea
spoon.
How to make-Wash and quar-
ter apples, put into saucepan with
one cup of water and cover until
they come to a boil; uncover and as
soon as they begin to break mash
with a wire potato masher; strain
through colander; add salt and
sugar: Some apples need less wa
ter than others; use your own judg-
ment. Never pare apples for sauce;
if the apple is red-skinned, the
sauce will be pink; If you use a
greenish apple, the sauce will be
/ pale green. The less the apples are
cooked the better they are. One
cup will be used for the apple sauce
cake. There will be enough for six
sauce dishes besides.
APPLE SAUCE CAKE.
! Material-One cup apple sauce
one cup sugar; IA cup shortening.
one slightly rounded teaspoon bak-
ing soda; one teaspoon ground Gin
namon; 1-2 teaspoon salt; two cups
-four; two tablespoons jelly to put
between cake.
Utensils-4AIixing bowl; two meas
uring cups; wooden spoon; teaspoon
flour; sitter; two jelly cake tins; pa
per with which to line tins.
How to make-Cream sugar and
/ shortening together, add the un-
sweetened apple sauce. to which has
I been added the baking soda, which
( has been dissolved in two table
spoons hot water; add cinnamon.
salt and -four Bake on two jelly
tins. lined with paper. in hot oven
for 25 minutes. Put together with
/ jelly. This makes six good-sized
! pieces.
ROUND STEAK EN- CASSEROLE.
Materials-Pound and a half
/ round steak, two tablespoons beef
suet, one cup cut carrot, one cup
small onions, one teaspoon salt, Is
! teaspoon pepper, one tablespoon
I flour. one tablespoon caramel, one
/ tablespoon chopped parsley.
/ Utensils-Frypan, casserole, meas
7 uring cup, pairing knife, teaspoon,
/ tablespoon.
| How to make-Cut the steak in
narrow strips and place in frypan
with suet over very hot fire, scar
4 (brown) on both sides. Put the car
rots. which were scraped and cut
/ into one-inch rounds, also onion. in
! TO casserole; add meat suet, salt
pepper and two cups hot water:
cover and place in oven for one
/ hour. Mix flour with a little cold
water and add to casserole. return
/ 10 oven i've minutes. II not brown
enough, add caramel; sprinkle with
parsley. Serve in casserole. This
4 is enough for six persons.