davidaulloa/AmericanStories huggingface dataset:
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-05-23
WILL GROW POTATOES
FOR 81 PER BUSHEl
Farmers Are willing 10 Make Con
tracts to Supply Many Thou
sand Bushels.
News Times Special Service:

News Times Special Service:
LANSING. Mich, May 23.-There
are many farmers in Michigan will
ing to grow potatoes on a contract
basis of 81 a bushel, according 70
letters received by State Market
Director M'Bride. Mr.. M'Bride ex-
presses the belief that he can ar
range for the delivery of many
thousands of bushels Of the spuds
at the rate of 81 a bushel
Mr.. MBride said that he expect
ed to confer in Detroit shortly with
Emery w. Clark and Judge Lacey
who made suggestion TO the state
food preparedness board recently
that the price of potatoes could be
materially reduced If they were
contracted for in the spring.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-05-23
TWO INJURED. HOUSES
RUINED BY TORNADO

News Times Special Service:
ANDERSON. Ind, May 23.-Two
persons were hurt and several res
licences were damaged at Lapel
Tuesday when a small tornado dip
ped into one corner OF the town.
Raymond Woodward, "A merchant
with his family was at dinner when
window pane severely cut Wood
ward. Harvey Male was In a green
house that was wrecked and was
brought 20 a hospital here suffering
from severe cuts. Three barns near
Lapel were unroofed. In Anderson
there was some property damage
from wind.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-05-23
INDIANA SCH> us WILL
BE IN W0MEN'S HANDS
News-Times Special Service:

News-Times Special Service:
INDIANAPOLIS. May 23.-The
schools of the state will be in the
hands of women teachers in the fall
Already. reports reaching the state
board of education indicate that
there will be a famine" in male
teachers. Many Of the prospective
male teachers who graduate from
college this spring, have already en-
listed for the war Many OF the
older teachers. particularly the un.
marris ed teachers, also have enlist
ed. in many schools, IL is predicted
only women will be found as teach
erS.
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-05-23
WIND BLOWS FACTORY
DOWN; LOSS $4,000

WINDFALL. Ind. May 23.-The
factory of the Royal Canning Co.
was blown down with a loss Of more
than $1,000 by a high wind Mon
day afternoon. Two men who were
in the boiler room OF the factory
when il was demolished. escaped IN
injured The wind did a great deal
OF damage 70 wires and cOmnuni-
cation was imperfect at midnight
last night
South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-05-23
MOVE TO MAKE ROOM
FOR TENTH INFANTRY

NewsTimes Special Service:
INDIANAPOLIS. Ind, May 81
Indiana candidates for the officers
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
Possibilities of SKINNED Milk

chopper Of the other matter and prevents
waste. Cook in double boiler until the spinach
is perfectly tender and add butter or other fat.
Beef drippings, if sweet, as good as butter
for such purpose, with the amount little
scanted.
CREAM SAUCES AND CEREAL PUD-
DINGS
Dreamed chicken, creamed potatoes-in fact,
any cream sauce-may be prepared with skim
milk.
Cereal buildings made Of this milk are sur
prisingy delicious. To one quart Of skim milk
add two srant tablespoonful Of rice and allow
to simmer in a double boiler over a small fame,
or slow fire. or in a freless cooker, stirring oc-
casionally. until the water has eyaporated con-
siderably and the amount IS reduced 70 ABOUT
two-thrds its original bulk. Then add sugar
and havoring TO taste and place IN slow oven,
allowing il TO come 20 the boiling point, ana
then stirring it. Repeat this process two or
three times and then allow i 10 brown dell
cately Serve cold. This pudding Will taste as
though made with clear cream. IL should never
really boil until the rice has become quite soft,
AS boiling early in the process prevents its De-
coming creamy
Any custard, boiled or baked, is quite as de-
licious made Of skim as o. whole milk.
Try cooking down one-quarter cgptul OF oSt,
meal or Of cream Of wheat with three cupsful
of milk until il seems like rich cream. Shgh,-
w sweeten and serve over baked apples or
steUed dried or fresh fruit This is almost as
palatable as cream and even more nutritious.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
By VIRGINIA CARTER LEE

II VERY careful housekeeper must
remember that IL is her duty in
these days of high prices to
watch the markets and. so far as pos
sible, avoid buying any commodity that
is rising out of all proportion to its
customary price. Each one who does
this helps TO steady the price Of every
thing. On the other hand. by buying
freely Of whatever supplies happen to
be relatively low in price the house
wife helps to bring a fair return 10 the
people producing them.
II happens just ct this time that there
are three basal fOodstuffs that are
scarce. and therefore dear, and which
every caterer should use in the small
est Quantities. These are wheat. sugar
and meat. Although it may seem in
sense to be trying 10 make bricks
without straw" TO make out the daily
menus with the least possible amount
Of these staples, il can be done by care
full planning. Unfortunately, the
problem is still further complicated by
the increasing costliness of eggs, but
Ter and milk.
Beginning with this weeks menus.
the wheat and meat days are men
toned. instead of the wheatless and
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04

mutton stew. When tender, drain and
cut in small pieces. Make roux OF
half a tablespoonful each Of margarine
and -four and brown, then add one cup
full Of strained stock or water and stir
constantly until. il boils and thicSens.
Pour this over the meat, that has been
placed in a baking dish: add seasoning
u taste Of salt, paprika- celery salt,
teaspoonful of Worcestershire sauce
and one small onion grated. Have six
medium-sized potatoes boiled. mashed
and seasoned with one tablespoonful OF
margarine, half a cupful OF milk.
saltspoonful Of paprika and half tea
spoonful of salt. Beat with fork UNI
I'll very light. Spread the potato over
the meat and gravy half an inch thick
and roughen with a fork. Paint the
top Of the potatoes with little beaten
egg yolk sud place in hot oven to
brown.
ESCALLOPED BREAD WITH CHEESE
A glass baking dish is ideal for cook
ing this, although a graniteware or
earthenware one can be substituted.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
HAT HELP THE FOOD ADMINISTRATION

meatless days hitherto given. Because
oil the present high price of eggs and
butter, a. well as mill, the meat bill
mas been cut to n minimum.
An allowance of SI2 weekly for four
persons will hardly accomplish what
S. would have two years ago. Recipes
must be carefully studied with a view
10 using the cheaper and more perish
able supplies. Add the more expensive
ones In small quantities 10 give Test
and favor. IL the cooking is good, a
good table" is not an impossibility
even in these days.
On Tuesday the only wheat -four used
Is in the peanut butter roll served as
dessert 1t dinner. The corn zephyrs
for Saturdays breakfast, made entirely
Of corn meal, will be found particularly
good.
There are five fish meals during the
week, including the oyster stew for the
Sunday night supper. When cereal is
served for Breakfast. the top Of the
bottle may be poured of TO serve with
this and the remainder used for Gull
nary purposes. Do not waste particle
of this precious fluid. but il little is
left over, save il carefully for ginger
bread, biscuits. cottage cheese and kin
bred delicacies.
Purchases for the week, at the butch
er's, will amount TO one pound and q
half of the under part of the round
at 80 cents a pound, one pound of lean
stewing mutton ut 25 cents a pound
and a plump fOur-pOund fowl at %
cents a pound.
At the fish market two pounds of hal
ibut at so cents a pound, two pounds of
cod at Is cents a pound. and one pint
Of oysters at 30 cents. Two pounds of
table butter at 81 cents pound. half
pound Of margarine at 25 cents
pound. eighteen eggs at 81 cents a
dozen and six quarts of milk Carried
home by the purchaser. al II cents
quartz will be required TO follow the
menus as planned.
With eggs as high as they are at
present. the whites ard yolks can often
be used separately, thereby effecting
considerable saving.
The prices for the weeks marketing
should run al about the following fig
ures:
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04

water and poaeh In a slow oven for
thirty minutes Be sure that the egx
Is added, one yolk for each four tim
bales. or they will not unmould. In
making the sauce use a little bscen
dripping In place Of other fat.
PEANUT BUTTER ROLL
Cream together one lightly beaten
egg. two tablespoonsful Of melted
oleomargarine and half q cupful Of
sugar. Then add three tablsspoonsful
of milk and one cupful OF -four sifted
with one teaspoonful OF baking powder.
Flavor with a few dgops Of vanilla ex-
tract and bake In q long, creased tin.
While still warm, spread With peanut
butter and roll M as for Jelly roll. IL
hot milk is used In making the cake, Il
will roll more easily. Serve With
liquid sauce.
CREAM OF ONION SOUP
Made With 0atmesi)
Add half a cupful OF coarse oatmeal
to three generous egpsial o. boiling
water. Also add one sliced onion,
bay leaf, half . teaspconful Of salt and
a handful of chopped celery tops. Cook
in the upper oart of large double
boiler for four or Ave hours. Then
strain, pressing as much OF the pulp
through as possible. Dilute with hot
milk 10 the consistency Of cream soup,
and add a high seasoning OF paprika,
salt and celery salt.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04

Spread crustless strips Of bread lightly
with margarine and line the dish with
them. Fill the centre with alternate
layers of bread similarly treated and
grated cheese. Nix together one light
ly beaten sgy. ore small cupful OF milk.
half n tcaspoonful each Of ground mus
tard and salt and . saltspoontul or
paprika. Pour this mixture over the
bread and cheese. cover with more
bread strips and after putting on the
glass cover bake In q moderate oven
Tor half an hour. Serve hot In the
baking dish.
DATE AND OATMEAL COOKIES
Blend together oue-half eupful Of
crushed maple sugar and one table
spoonful Of softered margarine; add
one lightly beaten egg. half a teaspoon
full OF baking powder, half a teaspoon
ful Of vanilla extract. half a cupful Of
finely shredded dates and about two
mail cupfuls OF uncooked rolled cats.
Mix we'll and drop by the teaspoonful
on to a creased baking sheet. BAKE
In A quick oven from hye 10 seven
minutes These cakes spread q GOOD
deal in baking.
CORN ZEPHYRS
Make a thin cornmeal mush with
half milk and water, adding meal and
salt to taste. Boil until smooth and
cook for fifteen minutes. Remove from
the FIRE. cool slightly, and for each pint
of the mush fold in the stiifiy whipped
white of one egg. Drop this batter into
ironclad pans, made very hot and
creased. and bake until well Drowned.
Split open and butter.
MACARONI TIMBALES
Cook until tender, in salted water,
long pieces Of fine macaroni. Tut IL
into the water slowly, as II can then
be turned so that il will not break. Lay
the pieces straight on a napkin 10
cool. Grease small timbale moulds with
a little margarine and wind the mac
aroni around the moulds. Fill the cen.
tres with a mixture Of chopped cooked
n,acaroni, minced pimentos, lev
chopped nut meats and sufficient very
thick brown sauce, seasoned-to which
the yo!k Of an egg has been added-to
bind the ingredients. Cover with
creased paper, place in a pan OF hot
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04

why not cultivate a taste for Scotch
- oat cakes?
Scotch and Ulster children thrive on them,
and their strong, white teeth and rosy COM
pexions are credited to the daily consumption
Of this wholesome food.
Men usually like them, and children prefer
them to cookies. Spread with sweet butter, they
are the proper accompaniment TO oysters or
clans
A certain general returning from the Boer
War refused to sit down 70 breakfast in the
house Of relative Of mine until plate full
Of oat cake was brought in. He said there was
more staying power in cat cake than in any
other food he knew Of, and with pocket full
of it a soldier could manage very well for
day or two without any other food.
When you try these rec pes remember 70 use
as little LIQUID as possible in mixing and work
quickly. Bake in a rather slow oven, as IT
/scorches easily Do not let 1t color IN baking.
Cut in squares or rounds, or in large scenes
cut in four.
PLAIN SCOTCH DAT CAKE
One pound of very finely ground oatmeal;
salt TO taste; one-quarter teaspoonful baking
soda Rub into dry ingredients three ounces
beef drippings. A little sugar Is good. Work
into a paste with cold water; roll thin and bake
in cool oven about an hour.
FANCY SCOTCH DAT CAKE
Seven ounces fine oatmeal. FIVE ounces -four,
one egg. pinch Of salt, one-quarter teaspoon
full baking soda, one ounce fine sugar. Mix dry
ingredients; add beaten egg and four ounces
melted butter. Mix to stiff paste, adding
little water il necessary. Roll out thin, cut -
desired and bake in slow oven till done.
SCOTCH DAT CAKE
One pound fine oatmeal, one sstspoonful salt,
one gil milk, four ounces melted butter Mix
TO stiff paste and bake in slow oven.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04

SYvHE MENUS given this week based upon
food budget which allows sI2 week for
- family of four.
These, like the ampler based
pendifure of $40 week for fhe food supply OF the
number of persons, founded upon the advice
Mr. Hoover Is endeavoring 10 impress upon the
minds of American housewives. inexpensive dishes
chosen because the high cost of living is serious
problem thar afford 10 ignore il. The
foodsfufs employed those which We are urged 10
consume home In order TO increase the supply OF
staples needed by allies and by the fanne-sfricken
countries of Europe Yet, as you will See the menus
neither insufficient nor monotonous and all the
necessary food values provided al each meal
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
Transplanting the Hawaiian Luan
PINEAPPLE MUFFINS

nix into one quart Of -four three teaspoons
Of baking powder, teaspoon of salt and one
tablespoon Of sugar Beat two eggs and one
cup of milk together, and slowly add third
of cup Of melted butter and beat all well.
Then add one cup of grated pineapple, folding
it in smoothly. Cook in buttered muffin pan.
PINEAPPLE MOUSSE
Add 70 one cup Of grated pineapple half
cup Of sugar and quarter cup Of water, and
simmer five minutes. Add juice Of lemon
and let cool When cold add one cup Of
whipped cream, turn into mould and pack in
salt and ice to ripen.
PINEAPPLE OMELETTE
Make three egg omelette in the usual way,
adding teaspoon each Of pineapple and lemon
Juice to it. When ready TO fold turn over
CUP of grated pineapple, roll, dust with pow
dered sugar and serve.
PINEAPPLE SOUP
Pare one large ripe pineapple, remove the eyes
and CRATE it, or chop it very fine. Add one
quart Of clear water quarter cup Of sugar
a pinch Of salt and dash Of paprika. Cook
gently for twenty minutes then add a table
spoon (heaping) Of corn starch dissolved in
water boil up until slightly thckened. strain
through a PURGE sieve and add cup Of hot
cream. Serve small toasted bread squares with
the soup.
PINEAPPLE PEPPERS
Wash and halve three large green peppers
and remove the seed cones. Boil until done a
half pound of calls liver, then chop it fine.
Add to it one cup Of fresh grated pineapple.
Juice of an onion, a tablespoon Of chutney
syrup. a teaspoon Of chopped parsley, a table
spoon of finely ground pecan nuts half tea
spoon Of salt and a saltspoon Of red pepper.
two tablespoons Of fine dry crumbs and half
giu of melted butter. Fill the shells and
arrange on a buttered shallow tin and bake in
medium oven fifteen minutes or until the pep
per shell is tender when pierced with a broom
straw. -,r,,
Roll. skin and fake one pound Of cod fish.
Add to the fish a cup Of finely chopped pine
apple. half cup Of bread crumbs, teaspoon
Of finely chopped chives, a half teaspoon OF
salt and satspoon Of pepper, Tablespoon
of Worcestershire sauce, and a beaten egg
Fin buttered ramekins with the mixture
pouring a tablespoon Of melted butter over
each. Bake twelve TO hfteen minutes
PINEAPPLE swEETBREADS
Parboa and blanch two pair Of sweetoreads
in the usual way. Make an English brown
sauce well seasoned Chop fine the stem from
a half pound of large fresh mushrooms and
add them with cup Of grated pineapple
the sauce. Broil the sweetbreads; then lay
them on a hot dish. turn the sauce over Ihem
and garnish with the mushroom flaps, also
raref1Ilv broilcd. The sauce should boil TWO
minutes after adding the pineapple and chop-
ped mushrooms.
PIEPIELE
Peel and crate two large sweet potatoes suo
two tablespoons Of sugar and the cream OF a
cocoanut, made in the following way FeeI =
fresh cocoanut shell, then CRATE i and lst the
meat soak In q tumbler OF milk Tor nloeen
minutes. ScaId the mixture and drain through
a fine cloth. The cocoenut may be used IN CAKE,
fritters or in a curry dish. Mix the milk WITH
tha other Ingredients sprinkle q tablespoon
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
BANANA PUDDING

Of the cocosnut over the top and bake in
moderate oven.
BANANA PUDDING
Peel chop and put in baking dish SIX ripe
bananas. Mix the cream Of cocoanut with
tablespoon Of arrowroot pour over the
bananas and bake fifteen TO twenty minutes.
ALLIGATOR PEAR SALAD
Remove the stones from two pears, and
scoop out the pulp with small scoop Mix
with half cup of pineapple juice, half
cup of chopped nuts and a tablespoon OF
with a tablespoon Of mayonnaise that has been
liphtened with whipped cream.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
BOILED FISH, KAIHELo SAUCE

After the fish is boiled and dished have
ready the sauce to turn over II. Crate one
fresh cocoanut, chop pound of freshly boiled
shrimp and let stand in the milk of the cocoa
nut for an hour, then strain and squeeze the
Juice over the cocoanut meat and turn over
the fish.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04

@HE Hawaiian luau is a movable
!. !. !: !: 4" J: !.
IT feast which may run the gauut
i of all food functions from
A@I picnic to a state dinner, and it
- is dearer to the Hawaiian
AA% heart than the music Of the
1900 ukuleles or the fascination Of
the hula hula.
Of course the luau ideal is the eut-of-door
affair which is a sort Of glorifed picnic, though
i may be held successfully indoors Prep
aration for the feast consists in arranging
the native underground ovens in which the
whole pig, poi-fed puppy and other large
meats are 70 be roasted. Branches Of the
kuki tree are set in the ground TO burn as
torches To light the scene after twilight falls.
Quite naturally, the Hawaiian foods could
not be transferred from the beautiful island
70 grace American festal boards, even II we
wished 10 do 80, but the decorations offer IN
spiration for an unusually attractive dinner
or luncheon. or a summer porch affair.
We simply replace the braided mat with
tan linen cloth, place round straw tray IN
The centre Of the table, laden with bananas
red and green apples, pineapple and other
brightly colored fruits. surrounding the tray
with leis Of smilax and yellow flowers.
Yellow service plates must be surrounded
with bright flower Ieis, which the guests are
n wear later. The olives, nuts and other IN
dividual dsiuties should be served in PAPER
,oocbs shells representing halved tropical
fruits in red. green and bright yellow or
orange.
7, Manning the menu of festal luau a
,,,,,ber IF the pineapple dishes should be in
Guided a. well as cocoanut dainties, alligator
bear soup. salad or relish, and the troplcai
fruits available The larger the pineapple Is
the better it is-when it ripens naturaiIy-
those weighing four pounds being the stand
ard sjze demanded by the Hawaiian cannerles'
few unusual pineapple recipes may oher
syg1estions 70 the luau giEer whose genera
use Of the fruit is perhaps limited 70 preserves
sbortrakes. LAYER cakes, salads or fruit punch.
Incidentally, IL is also good idea to spread
Tho bsslth gospel Of the fruit among all who
viii take heed.
PINEAPPLE CoMPoTE
Slice one ripe pineapple in quarter inch
slices then simmer them for one hour IN
egyar svrun Favored with quarter tea cup
of Ginger syrup. Let stand and steep twenty
four hours. Drain the slices on wire sieve
cook down the syrup 20 ons-half then arrange
the slIe.d fruit in a pretty dish and turn the
syrup over Il. When chilled, heap with whip
ped cream and serve
PINEAPPLE CHARLOTTE
Nix one pint of hot pineapple syrup with
thrs.-ousr.srs Of an ounce Of powdered gela-
tine that has been soaked in one-hah pint Of
cold water. Add the Juice Of one orange ana
one lsrnon, strain and beat until u - '"e
consistency Of honey. When coid 'pu
half pint Of whipped cream and mar pun.
Of chopped fresh pineapple or preserved in'
the mould in the usual way with the papel'
then the lady fingers, and when the ni~e1is
IA very cold pour IL IN and set the mould away
70 chill After turning the charlotte OUT oSe,
srsts it with preserved cherries and Strip' u
sngelca.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
ALLIGATOR PEAR SOUP

Beat into a cup of heavy cream two fresh
eggs. Pour in slowly a pint of not chicken
broth, season and place in a double boiler:
When the soup has thickened add the diced
meat of large pear, boil three minutes and
serve.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04

Tuesday Meat Day.
BREAKFAST
SteNed Prunes
Fish Cakes LEFTOVER fish
Rye Bread Toast Coffee
LUNCHEON
Cream of Onion Soup
(.hickened with oatmcaD
Potato Biscuits Cinnamon Apple Sauce
DINNER
Vegetable Soup
Beef Loaf Mushroom Sauce
Candied Sweet Potatoes
Tomato Salad
Peanut Butter Roll
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04

Tested Recipes
CORN PUDDING
NRAIN the contents Of a pint lar
of canned corn. Turn into a
buttered baking dish and add
ore large cupful of milk, one lightly
beaten egg, Il quarter of a teaspoonful
of salt, a teaspoonful of sugar and one
of melted margarine. Mix
well, set the dish in a pan OF hot water
and bake about thirty minutes in
moderate oven until set like custard.
ENGLISH SHEPHERDS PIE
Stew until tender one pound of lean
mutton--any inferior cut as used for
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
Real Scotch Oat Cake
BIZ MRS. :. NJ. SNYDER

VOW that it is so necessary % save wheat,
y why not cultivate a taste for Scotch
nat cakes
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04

Saturday Meat Day; no Wheat)
BREAKFAST
Steamed Cereal with Figs
Corn Zephyrs Conee
LUNCHEON
Baked Beans with Green Peppers
Brown Bread
(Rye, cornmeal and buckwheap
Sweet Pickle
Sliced Oranges and Cocoanut
DINNER
Shepherds Pie
from stewing mutton, with mashed
potat0es)
Buttered Carrots
Lettuce French Dressing
Prune Whip
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
By JEANETTE YOUNG NORTON

IE Hawaiian luau is a movable
feast which may run the gamut
of all food functions from
picnic to a state dinner, and it
is dearer to the Hawaiian
heart than the music Of the
ukuleles or the fascination Of
the hula hula.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
PINEAPPLE OMELETTE

Make three egg omelette in the usual way
adding teaspoon each Of pineapple and lemon
Juice to it. When ready to fold turn over 0
cup Of grated pineapple, roll, dust with pow
dered sugar and serve.
New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-11-04
PIEPIELE

Peel and crate two large sweet potatoes suo
two tablespoons Of sugar and the cream OF a
cocoanut made in the following way; feel q
fresh cocoanut shell, then crate u ahd is t sne
yreat coax In q tumbler OF milk for fifteen
minutes. scald the mixture and drain through
a fine cloth. The cocosnut may be used In cake,
fritters or in a curry dish. Mix the milk WITH
the other ingredients, sprinkle q tablespoon