Pine Bluff daily graphic., 1917-12-09
VAR TIME RECIPES
 F0R XMAS COOKING
Every Time Housewife Prepares a Meal She Is Helping To Decide
 How Leng War Will Last.
By Mrs. Ruth Peck Mcleod, State UT-

By Mrs. Ruth Peck Mcleod, State UT-
 ban Emergency Agent, Extension
 Division, University of Arkansas.
 Every time the, housewife prepares meal she is helping to decide just how long the war will last. With her rests the responsibility of choosing wisely from the meager supply of meat, fat, sugar and wheat which must run not only the family but the American Army and the Allies as well. Instead of spending the time in sentiment, thinking of the horror of the war, she had better put her shoulder to the wheel during the holi- days and begin,Eif she has not al- ready done so, to take up the most difficult of problems: How to conserve the supply of food in the Worlds larder Let the housewives learn the "how" of serving war me. nus. The following suggestions should be helpful in making preparations for Christmas: b-s ',1
 Special Recipes.
 Whole Wheat: Select clean, whole whea&< Wash and then let soak over night; cook in double boiler in the same water ill which the wheat has soaked until it is thoroughly tender. If possible, use 8 fireless cooker for the cookery of all breakfast foods. This insures thorough cooking.
 Brown Rice: The brown rice should be looked over, washing ill a sieve and then added gradually to rapidly boiling water. Let boil for one hour, then let dry out and serve. Try to have as little water as is possible at the end of the cooking Drain the rice and let dry out so as to separate the grains. Never throw away any liquid from the brown rice as it con- tains valable minerals. Reserve this liquor and use it in soup making, bread making, etc.
 COrnmeal, Wheat Flour Biscuits: Two cups cornmea], teaspoons salt, teaspoons shortening, cups sifted flour, teaspoons baking powder, li- quid sufficient to mix. Bake about 12 or until light brown. In the same way may be used rice flour, soy bean flour, whole wheat, oatmeal, bar ley, sorghum grains, peanut meal, etc.
 Sweet Potato -A1uffins: One and one-half cup mashed cooked sweet pc- tatoes, one teaspoon salt, two table spoons shortening. milk sufficient to make stiff batter (about one-half cup). ts. E
 < Cotton Seed Flour Cookies: One cup cottonseed flour. 1 teaspoon salt, Z teaspoons mixed ground spices, , tablespoons butter, 2 cups white sift. ed flour, ? teaspoons, baking powder, 3-4 cup sugar, egg, milk sufficient to mix rather stiff. May use in same way cornmeal, oatmeal, rice flour, peanut meal, soy bean meal, whole wheat, etc. With soy beans omit egg.
 Rice and Wheat Gems: One cup ground brown rice, one cup sifted White flour, 3 teaspoons baking pow der, 2 tablespoons sugar, eggs, 1 cup wheat meal 1-2 teaspoons salt, 2 ta. bIespoons sugar. tablespoons short oHilA5' Ahlih ouiiiSicfiI 1oi iHeuluHl Dat ter (abOut 1 1-2 cups).
 The yeast breads are to be preferred as they require little or no shortening and are far more healthful. However, special recipes for the use of wheat breads may be obtained by writing to the Extension Division of the Univer- sity of Arkansas, Old Statehouse, Lit le Rock, Ark.