The St. Joseph observer., 1917-02-24
OF INTEREST
TO WOMEN


at hand. Since todays goulash calls
for celery and other vegetables, your
salad may be made of the better
stalks of celery, cut into dice. q sliced
onion and couple of good solid to-
matoes, reserved from the can used
for the meat, Drain we'll and you
will find them excellent In your salad.
Cut them IN rather large pieces, ar
range on lettuce leaves and If you
have a green pepper be sure that
slice will add to appearance and taste.
A salad should always be cold and
the vegetables crisp. Leaf lettuce is
cheaper than head, but not as tender.
Pass simple French dressing.
a.
Bran Bread--This health food, so
highly recommended by dietitians, has
sprung into great favor. This kind
is made with baking powder, instead
of yeast. Sift together cupfuls white
flour, l tablespoonful sugar, tea
spoonful salt, and teaspoonfuls bak-
ing powder. Add 2 cupfuls bran, ana
into the mixture rub a tablespoonful
of shortening; put the yolk of an egg
in a measuring cup; fill the cup with
milk or water, add to the dry ingredi-
ents, mixing thoroly. Bake in greas-
Ell bread pans for an hour. This VIII
make 2 loaves of bread.
The following menu, suggestive or
meals for a family of for l day, Is
a balanced one, and the recipes were
chosen because of the comparative
cheapness of the ingredients, consid-
ering the amount of nutriment they
contains: Breakfast - Grapefruit,
southern style hash, buttered toast
coffee. uncheon-Combinatio sal
ad, bran bread, tea. Dinner-Hun-
garian goulash, boiled mecaroni, bak-
ed hubbard squash, eggless cake, cof-
fee.
Baked Hubbard Squash - This
squash has a very hard shell, which
must be split in order to separate the
squash in pieces for baking. Cut into
pieces inches square, remove seeds
and stringy portions, place in bak-
| ing pan, sprinkle we'll with salt and
pepper and on each square place
/ half teaspoonful molasses and the
same quantity of melted butter. Bake
an hour, or until soft, keeping cover
cd during the 1st Il hour. Serve in
| the shell.
Fggless Coffee Cake-1a cupful
butter. Y cupfuls sugar, l Y cupfuls
strong cold coffee, u cupful molasses,
| teaspoonful soda, l cupful ralsins
and z each of ground cinnamon,
cloves, ginger and allspice. To this
miXture add enuf sifted flour to make
a rather stiff batter, adding to the
flour a teaspoonful OF baking powder.
Bake 45 minutes In n moderate oven.
If an eggless frosting is desired, add
confectioners sugar to a tablespoonful
of cream or milk till thick enuf to
spread; flavor with vanilla.
-
A frugal housewife l know always
has a supply of peach butter to eat
with hot biscuits and this is the way
she manages:, She buys dried peaches
when they are on sale, as they were
last Saturday. at 9 pounds for 25c.
She soaks them and cooks them in
plenty of water, without sugar, and
then proceeds to make the "butter"
exactly as one does with fresh fruit.
II will not require quite as much su-
gar as fruit. After cooking rub the
peaches thru a colander, measure and
add 2-3 as much sugar as fruit. Sim
mer till it thickens, then pour into
jelly glasses and, when cool, pour
melted parafine over each glass.
Southern Style Hash-Put leftover
bits of beef thru the food chopper;
allow part chopped meat to parts
chopped cold boiled potatoes; season
highly with salt and pepper; add / or
chopped onions or chopped green
peppers If you have any. Put little
stock or hot water in a skillet, adding
q tablespoonful OF butter and the
hash. Simmer slowly till the water Is
, absorbed and soft brown crust is
formed. Turn It carefully as you
} would omelette, and do not stir while
! it is cooking or 1t will not brown
evenly. This may be cooked in indi'
vidual ramekins in the oven, in which
; case a lump of butter should be plac-
ed on top of each portion.
Hungarian Goulash-Cut into strips
pounds OF the cheaper cuts of beef
Roll each piece in flour, and salt well
Cut &c worth of salt pork into dice
and fry slowly till brown; add the
beef and fry till we'll Drowned, stir.
ring II it begins to stick. Pour tn,
contents of a small can of tomatoes
, into a granite kettle, add / chopped
onion, Y cupful celery, bit of ba!
leaf, whole cloves and level tea
spoonful of paprika. Cook for u
hour. Blend tablespoonfuls floul
= with a little water till perfect!
: smooth, then stir into the boiling to-
+, mato mixture. When It thickens, rul
!, thru a colander, add the meat pin
. OF hot water, and simmer all for az
: hours. Serve with plain boiled maca
I roni or potatoes.
. Is the supply Of home made pickle
: dwindling9 Never mind, you can re
. plenish your stock Of chilli sauce a
= any time at a cost little more thai
when you made IL of fresh tomatoe
a in the good old summer time and a
n much less than you would pay at tn
!. grocery. Here is a good reoipei Pu
into a granite saucepan the content
OF large cans of tomatoes. Add
pint OF vinegar, diluted with Is tn