Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-10-30

place of biscuit crust in making meat pies. Also.
a good way to utilize leftover mashed potatoes
is to slice and fry them for breakfast when they
may be used m the place of bread and butter.
Moreover, potatoes make an excellent basis for
number Of attractive salads. Combined with
peas, beans, beets, cucumbers, radshes, onions
and asparagus, they may be served in many diff
ferent forms with mayonnaise.
Fruits of all kinds offer a substitute for SUI
gar, since every ripe fruit contains large GUAM
tity of 1t. Fresh figs and plums contain about
one-ffth of cup to the pound while watermelon
contains only small percentage. When dried.
fruits are even sweeter than in their fresh state
and require additional sweetening. Stewed
prunes, apricots, peaches and apples, therefore,
make economical desserts during the winter when
fresh fruits are somewhat scarce. They save the
butter, milk and sugar used in making rich GUS
tards and buildings, and also much more d.
gestible than the latter. "Ice-cold junket served
with fruit says Miss Hunt, constitutes de-
Hcious dessert and is inexpensive, since the junket
may be made from skinned milk" She also
suggests that occasionally the dessert course be-
omitted entirely and fruit salad with cottage
cheese be used in its place.
The best way to serve vegetables is the sim
plest-namely, boiled; baked steamed, with a
little salt, butter, milk cream. But, if they
to be introduced to any great extent into the
diet, 1t IS well to know many ways of serving
them. For many years authors Of cook books
have given scant attention to the preparation OF
vegetables 1t was taken for granted that they
would naturally be prepared they had been
prepared for the past hundred years. But recent
ly cook books have appeared containing many good
vegetable recipes which have been eagerly
grabbed by hotel men, who are anxious to see
vegetables take the place of meat to q greater
extent in the national diet And If the hotels
recognize the economy Of vegetables the individ-
ual householder may be sure that they are right.
In her bulletin the use OF vegetables in the
place of staples, Miss Hunt gives a number of ex-
cellent recipes for vegetable soups, chowders and
souffles Lots of times various odds and ends of
vegetables left from a string of dinners
allowed to stand in the refrigerator for a cou-
pie of days. and then thrown out. There may be
a little scrap of beets. some spinach, peas or
possibly of corn. Now, instead of vast
ing these left-overs they should be placed through
a meat-chopper and placed on the stove to cook
in a little water, with small portion of rice or
farina for thickening. Soup is the result
If, instead OF using water, milk is used, the
soup is much more nourishing and may easily be-
used in the place of meat. delicious milk vege-
table soup is made by adding to the finely chopped
vegetables cup of milk, one-half tablespoon
of butter other fat (fat from bacon or pork
give particularly good flavor and one-half Ia
blespoonful of flour. Melt the butter, add tho
flour and cook one two minutes, being careful
the mixture thickens. Here is Miss Hunts re-
cipe for milk and string bean soup, including the
following articles: Two quarts of string beans;
one-fourth cup of -four; one-fourth cup less o,
fat; small slice of onion; salt, pepper, and
milk enough to make two quarts of soup. Cook
the beans until tender in little water posi-
ble drain and rub through sieve. Add the bean
liquor and milk enough to make two quarts Melt
the butter add the -four and cook carefully one or
two minutes Add the liquid and cook until mix
ture thickens Season with salt and pepper Part of
the beans be cut into small pieces and served
in the soup, if desired. The addition Of large
pieces of potatoes converts the soup into a chow