Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1917-06-13

sister to cut down high costs. The
woman of wealth will practice was oi
thrift as a matter of principle just
now.
The saving Of food today is equal
to the production of more food.
The careful serving of just the right
amount accompllshes various impOr-
tant things 1t adds 10 the efficiency
of those at home, it adjusts food sup
ply both here and at the front, and 1t
reduces the cost of food by eliminat-
ing all unnecessary demand.
Women of leisure are assisting III
spreading the message of intelligent
buying. cooking and serving of food.
If the women of your club would like
to give food conservation lecture to
various gatherings of women, ana
don't know just where to begin ] will
be glad to furnish carefully pre-
pared outline. Just write for outline
for Food Conservation lecture, tellins
me where you wish to use ii. BE sure
to sign your name clearly and state
the address, city and state clearly.
You may send it in care of this paper
and it will be forwarded to me.
With Basket on Her Arm.
We have long enVled our French
sister their skill and manipulation.
The first step in their thrift, however,
t;rkes her basket on her arm, or, ii
she has a maid, the maid goes to
market with madam and carries the
basket.
Madam is careful buyer and does
rot take just what the merchant may
offer unless she knows 1t is quality
goods our French hostess does not
believe in buying things a trifle
cheaper TO bring the price up 10
I II IL. 4
portions to the cheap article. She
sees that all rackaged goods bear a.
recognized trade mark.
Perishahle goods she buys as
needed. The assistant bee comes a
closer buyer, II possible, than madam
herself. Interest is keen and compe-
ttion is sharp between helpers of va
rious households.
The cost of extra service from the
dealer is eliminated, as the goods are
carried home by the purchaser.
Immediately upon arriving home
madams right hand helper puts the
foods carefully away. This is a most
important point in conservation.
French cooking is seldom expensive.
vet it is renowned for tastiness. Fol-
lowing are some tried and found sat
!sfactory recipes. These recipes have
been carefully worked out by Mrs.
Alice Dynes Feuling.
AcufS Pochcs' In Jus.
(Egss poached in gravy)
Six eggs, l slice onion, few grains
cayenne, Y teaspoon salt, bay leaf
sprigs parsley, cup gravy.
Method Use small frying pan. Cook
| the onion and bay leaf in the gravy
| Sprinkle ssit and cayenne on the eggs
and drop the eggs one at time into
the hot gravy. Cover and cook until
! the to of ne eggs are set" Lift the
1 eggs to a hot platter, pour the gravy
over anL sprinkle with parsley
chopped very fine. Serve hot.
Pate Choux.
(Deep fat)
One-third cul skinned milk, |
teaspoon dripp'nes, egg, u cup
flour 4 teaspoon salt, teaspoon
grated cheese
SMethod. Melt the fat. add salt to
| the milk and flour made into a
81 Doth paste, and stir until the flour
| Is thoroly cooked-add the cheese.
Remove from the fire and whip in
the unbeaten egg. When cool, drop in
small bits from the tip of teaspoon
into hot fat. Fry until crisp, drain
and serve either plain or with a cheese
J sauce.
Cafe au Iait.
1t Is necessary for the average
! American to dissociate in his mind
this French breakfast beverage and