Belding banner. (Belding, Mich.) 1889-1918, 1917-11-14

it will close up so that no dust can
enter and soil the contents, and it will
hold quite lot of necessary imple-
ments for making or mending.
A round cardboard box will be
needed-one with. diameter of 8 or
| 8 inches is nice useful size-also
some sateen.
First of all, cut circle of sateen
the same size as the base of the box.
Neatly paste this on the inside of it,
then cut long strip about 20 inches
to paste round the sides of the box;
the depth of the box should be about
3 and one-haf inches.
Now cut another strip Of sateen
about 80 inches long and broad. At
the top of this strip run hem and
heading, so that cord can be run
through, and when drawn it will close
the bag.
The bottom end of the strip need
not be hemmed, but neatly paste it to
the outside of the box, fulling it lit
tie all the way along, and seam it up
the side.
This FASTING on is all hidden by
strip of figured tapestry, silk or linen
just whatever may be to hand.
If there is no figured material
about, band Of plain linen, buff col
or, looks very well, but before put
ting round the box, a little simple de-
| sign could be worked on, or a mono
! gram or initials.
A bag worked in the same way
makes an excellent collar-box for a
man. The collars simply form round,
keep clean and do not run any risk of
getting cracked or crushed.
Save Meat!
Beans and peas contain more pro-
tein than other fresh vegetables. This,
however, is not the same as the pro-
TENS of meat, milk, or egg, and
should not be used to the exclusion of
the others. When, however, beans
and peas are freely used, less milk,
meat, and eggs are needed. For
these reasons these vegetables are
here called, not meat substitutes, but
meat savers. The following foods or
combinations of foods supply as much
protein as one-fourth pound of beef of
average composition:
Eight or nine ounces of shelled
green peas or beans. A large dish of
green peas may be used in place of
meat for dinner occasionally. Many
persons like peas cooked with mint or
served with mint sauce
One egg and four or five ounces of
shelled green peas or beans. IN
cmelet with peas Zone egg and one
cup peas per person. or a baked pea
or bean souffle may he Used as meat
substitute.
One cup skim milk and four ounces
of shelled green peas or beans. A
lima bean chowder made with skim
milk is good lunch or supper dish.
Meatless Meals
Turkish Macaroni-Break a pound
Of macaroni into pieces and boil until
tender. Drain and rinse in cold wa
ter. Add a pint of strained tomatoes
thickened with two tablespoonfuls
each of flour and butter, salt and pep
per to taste, and one-half cup blanch-
ed almonds cut into strips. Simmer
all together for fifteen minutes, turn
into a hot dish, sprinkle thickly with
grated cheese and serve.
Peanut Sausage.-Cream together
level tablespoonful peanut butter
two tablespoonful grated bread
crumbs, a pinch of salt and tea
spoonful minced onion or powdered
sage. Mix well; Form into small
slices, placing them in well-heated
frequently until Drowned on all sides. !
Serve on a hot platter, garnished
with parsley. When serving add
Drowned sauce made as follows: Put
teaspoonful butter in a hot frying
pan and brown slightly. Add a pint
of milk and heat to boiling. Thicker
with two tablespoonfuls drowned
flour, rubbed to smooth paste in
cold water or milk.
POlcnta.--For this savory Italian
dish use a tablespoonful butter, a
teaspoonful salt and three pints boil
ing water sprinkling in two cups of
cornmeal. Cook an hour. Fill dish
with this, alternating with one cup
each Of gravy and tomato sauce. Cow
err with grated cheese and brown in
the oven.
Hickory Loaf.-Three cups stale
bread crumbs, a cup broken nut
meats. an egg slightly beaten and
enough thin cream to moisten (about
half a cup). Season with salt, sweet
herbs and paprika, and form into a
loaf. Cover with strips of bacon or
the thin fat covering Of plate or
lamb. Brown in hot oven.
Meat Turnovers