Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1917-11-20

THE SOLDIER-WOMAN

Washington, y. Gear Edith. The
table / sent you giving the amount OF
fai In commonly used food materials
seems 10 me very useful Illus
trsted its accuracy in 3 cup cake US
ing cream as a substitute for butter.
having on hand q cupful of sour
cream which ! wanted to use The
proportions Of my cup cake recipe are
as follows:
Two-thirds cup of butter.
Two cups OF sugar.
-Four eggs.
One cup milk (which according 10
the agricultural department contains
two teaspoons of fatl-
Three and one-fourth cups OF -four.
Four teaspoons baking powder.
In following this recipe / used my
cupfuI of sour cream and studied the
table to find out just how much fat
this amount of cream contains so that
I would know how much butter | could
eliminate AS ordinary cream is IS
per cent fat. the table shows a cupful
to contain two tablespoonfuls more
fat than the same amount Of milk, for
which / substituted it, and, Of course,
correspondence less water. / would
therefore reduce my three-fourths cup
of butter TO one-half cupful, and for
this one-half cup I substituted cleo
margarine and added two tablespoon
fuls OF water Then for the cupful Of
sour cream l used. Of course, a half
I teaspoonful OF soda, which is the regb-
/ lar allowance for that amount of sour
( cream or milk. and reduced my baking
powder to three and one-half teaspoon
! fuls. The result was perfect success
/ In fact 1 never saw nicer cup cake in
my life.
I OF course, Edy, such substitutions
are a bit Of trouble to start with, but
I believe this study of food values by
the American housekeeper now en-.
forced by the war is going to free her
from slavery to cook books in future
As for myself I have been so ignorant
through all my years Of housekeeping
that / bad to follow a recipe closely
If did not have exactly what it called
for it never even entered my though
that 1 might have q substitute for The
missing ingredient
Already my study Of fats, their ust
and substitutes, has taught me some
valuable things, among them that egg
yolks are rich in fat and can be uset
when left over from cake making) t.
, enrich soups, or may he combinet
with milk TO make custards Chess
, is added to soups or sauces to Civ
them flavor and make them richer il
, protein, but I find that it also add
greatly to their fat value, so that th
-. amount of butter should be lessenet
, or left out altogether, according to tn
amount OF cheese used. The table
sent you will give you just the amour
of lat contained in given amounts o
cheese and also that contained in al
. egg yOlk. Should you ever misplac
that valuable little table. Edith, let m
( know or write to the United State
) agricultural department. at Washingto
; and ask for Thrift Bulletin" No. 4.
'i The study Of these things in learn
b. ing to be real Soldier Woman is &c
e ing to be Of great value TO ever
r housekeeper not only during this per
iod OF war when America must praC
i tically feed the world, but as long a
she lives and has the welfare of
2 home to consider Already it is maxi
D ing difference in my bills and Jack
s delighted, both from a standpoint {
r patriotism and from that Of his pocket
- book.
+ / got your letter today telling m
e how becoming you find the "ServiC
& Dress | knew it would be. | ais
] knew you would feel proud and hapu
e ia wearing it. Lovingly.
- FRANCES.