The Richmond Virginian. (Richmond, Va.) 1910-1920, 1917-12-17
q q n IL u In 1 I'D ri N III zm
i, What to Eat In
, War Time
E w~n- VII E M u M q VI g "a =
Cooking Foods.
BY G. KAY SPENCER

ton.
/ Cook vegetables so as to make them
"a digestible aud palatabie as pos
sible. start in boiling sailed water.
Vegetables with pleasant favor
should be cooked in a small quantity
Of water with the cover on the pan to
keep the flavor in the vegetable on
strong odor may be cooked In large
quantity of water with the pan I'M
4 covered TO draw out some Of the
strong flavor.
/ The water In which Vegetables such
as potatoes. are boiled, should be
saved for soups and meat gravies.
This water has dissolved some Of the
most valuable food material especial
~ salts). which may be saved in this
way
Long soaking OF dried vegetables in
cold water will save fuel Soaking Of
cereals in cold water overnight Will
save fuel Cook in the water In which
soaked. This method, however. ne
IttsSltsISt6 CQbStdtb SLlIElEhs " MIC
coming to the boiling point. TO pre-
vent Jumping. IF started In boiling
water pour the cereal slowly into
boiling sailed water and stir until rs
thick as mush. Then steam over boil
ing water until done. The longer The
cooking, The more dlgestihle the ce-
treal Rice should not he allowed 10
cook until IT Is mushy.
Dried fruits are very economical
Fer one thing, you yourself add the
water for which you pay In fresh
fruit To prepare. soak in cold waten
tWc0jy-four hours and cook slowly in
the water in which soaked unti ten
der
The doctrine Of "substitutos" being
promulgated by the food admlniatra-
ton might be OF less Importance If It
were the rulo to find intelligent cook
cry in the United states. There would
he plenty OF every food, both for our
selves and our proteRes without
Wheatless and meatless days, If those
mat tails at our disposal were tenn
pera ely utilized. But, unfortunately,
American cookery is prodigal of fats
and other valuable foods. many tons
Of valuable foods have been wasted
as garbage heretofore. Immigrants
from Europe are astounded at our
hien-handed waste OF foods They
have beer used 70 making the cooking
Of very meal a little piece of strategy;
how 70 get the most energy and food
value out Of materials al their dis
pos3l. When they once land in Amer
ica we comment or their frugality--
which usually IS not an enduring fru-
galHy when they find their natural
aversion to waste being critically OBJ
served
For your guidance in cooking with
substitute fats the following list Of
100 per cent fat foods may be useful;
Commercial shortening or cooking
fats, cottonseed oil peanut OIL olive
OIL corn oil, sesame oil.
IT is especially important that waste
be guarded against during the hou-
days Live we'll, you can DO finely at
even TESS outlay than in former Years.
fsspdres present prices. if''yod practice
careful buying and sensible cooking
Here is an extra good recipe for All
eEgless plum pudding: one cup bread
crumbs two cups rye flour: four tea
spoons baking powder; ore-hait tea
spoon salt one teaspoon cloves; one
teaspoon cinnamon. one cup chopped
suet; one cup seeded raisins; one chop
ped apple; one cup molasses; one cup
milk.
Mix the ingredients thoroughly, add
the suet and the prepared fruit Mix
well and add gradually the molasses
and milk, stirring continually. Steam
two and one-halt hours, Serve with
hard sauce
Here's a good one for an eggless,
milkless, BUTTERFLIES cake; one cup
brown sugar; one and one-fourth cups
water: one cup seeded raisins: two
~, ~. i
shortening. one-half teaspoon Ralt:
one teaspoon nutmeg: one teaspoon
cinnamon; one cup corn -four; one cup
rye -four; five teaspoons baking pow
der
Boil sugar. water, fruit, shortening,
salt and spices together in pan
three minutes. When cool add flour
and baking powder. which have been
sifted together. Mix well; bake in
loaf pan in moderate oven about for
ty-hve minutes.
cd or leftover hominy; one teaspoon
salt: one and one-half tablespoons
shortening; one, egg; three-fourths cup
rnilk; two cups corn -four; four tea
spoons baking powder.
Mix together hominy, salt melted
shortening, beaten egg and milk. Add
flour which has been sifted with bak-
ing powder. Beat well and bake in
creased muffin tins or shallow pan in
hot oven twenty-five TO thirty minutes
Molasses cakes: Four tablespoons
shortening; one-half cup sugar; three
fourths cup molasses; two cups rye
-four; four teaspoons baking powder,
one tablespoon ginger: one teaspoon
allspice; one-fourth teaspoon salt;
three-tourths cup milk,
Cream shortening. Add sugar and
molasses, beating well. Add half the
flour which has been sifted with bak-
ing powder. spices and salt Mix in
half the milk and then. add remainder
OF flour and remainder of milk Mix
well and pour into creased individual
cake tins and bake in moderate oven
about twenty minutes
Entire wheat prune bread: Two and
one-half cups entire wheat -four; one
fourth cup sugar; one teaspoon salt;
four teaspoons baking powder; one cup
milk; one tablespoon shortening; one
cup prunes.
Wash prunes. soak several hours,
drain, stone and choH. Mix ard sift
-four, sugar, salt and baking powder;
add milk and beat we'll. Add prunes
and melted shortening. Put into
creased bread nan allow ~ stand