Sharp County record., 1917-12-14
WAR TIME RECIPES.
FOR XMAS COOKING
Every Time Housewife Prepares a
Meal She Is Helping To Decide
How Long War Will LAST.
Ry Mrs. Ruth Peck Mcleod, State Ur-
ban Emergency Agent, Extension
Division, University Of Arkansas.

ban Emergency Agent, Extension
Division, University Of Arkansas.
Every time the housewife prepares
a meal she is helping to decide Just
how long the war will last. With her
rests the responsibility Of choosing
wisely from the meager supply OF
meat, fat, sugar and wheat which
must run not only the family but the
American Army and the Allies as
well. Instead of spending the time
| in sentiment, thinking OF the horror
of the war, she had better put her
shoulder to the wheel during the holi-
| davs and begin, if she has not al
ready done so, to take up the
most difficult of problems: How
to conserve the supply of food in the
| Worlds larder. Let the housewives
learn the "how" of serving war me.
nus. The following suggestions should
be helpful in making preparations for
Christmas;
Special Recipes.
Whole Wheat: Select clean, whole
wheat. Wash and then let soak over
night: cook in a double boiler in the
same water in which the wheat has
soaked until it is thoroughly tender,
If possible, use a 1reless cooker for
the cookery of all breakfast foods.
| This insures thorough cooking.
Brown Rice: The brown rice
should be looked over washing in a
sieve and then added gradually to
rapidly boiling water. Let boil for ose
hour, then let dry out and serve. Try
to have as little water as is possible
ut the end Of the cooking Drain the
rice and let dry out so AS to separate
the grains. Never throw away any
/ LIQUID from the brown rice as it con-
tains valable minerals. Reserve this
/ liquor and use il in soup making,
bread making, etc.
Cornmeal, Wheat Flour Biscuits:
/ Two cups cornmeaJ, teaspoons salt,
4 teaspoons shortening, 2 cups sifted
-four, teaspoons baking powder, IL
| quid sufficient to mix. Bake about II
minutes or until light brown. In the
, same way may be used rice -four, soy
bean -four, whole wheat, oatmeal, bar
ley, sorghum grains, peanut meal, etc.
Sweet Potato Mullins: One and
one-half cup mashed cooked sweet po-
| tatoes, one teaspoon salt, two table
spoons shortening, milk sufficient to
make stiff batter (about onehalf
cup).
Cotton Seed Flour Cookies: One
cup cottonseed -four, teaspoon salt,
2 teaspoons mixed ground spices, 2
tablespoons butter, cups white sift'
ed -four teaspoons baking powder,
"a cup sugar, egg, milk sufficient to
mix rather stiff. May use In same
wsy cornmeal, oatmeal, rice -four
peanut meal, soy bean meal, whole
wheat, etc. With soy beans omit egg.
Rice and Wheat Gems: One cup
ground brown rice, one cup sifted
white -four, 3 teaspoons baking pow.
der, 2 tablespoons sugar, eggs, cup
wheat meal, l.2 teaspoons salt, 2 ia.
blespoons sugar, 2 tablespoons short.
ening, milk sufficient for medium bat
ter (about 1 l.2 cups).
The yeast breads are to be preferred
as they require little or no shortening
and are far more healthful. However
special recipes for the use Of wheat
breads may be obtained by writing to
The Extension Division of the Uniyer
Blty Of Arkansas, Old statehouse, Lit
tie Rock, Ark