The Ward County independent. [volume] (Minot, Ward County, N.D.) 1902-1965, 1917-11-01
MISS BRYSON
TEACHES FOOD
CONSERVATION
Head of MinOt Normal Home Econom-
les Department Gave Series of I'M
p0rtant Demonstrations.

pOftanC Demonstrations.
An important food demonstration
was conducted at the Campbell Groc-
cry store Wednesday, Thursday and
Saturday afternoons Of last week by
Miss BTyson, of the MinOt Normal
school, for the purpose Of teaching
food conservation.
The attendance was about $50, in
GLIDING the attendance at q similar
demonstration held III connection with
Parent Teachers Day, Friday at the
Normal.
Sample foods with a cup Of coffee
were served and recipes desired were
given.
The following recipes seemed to be
IN the greatest demand by those in at
tendance. 1t might be well to pre-
serve these and try them out
Corn Meal Rolls.
2 cups boiling liquid.
| IA cups cOrnmeal.
3 teaspoons melted fat
| yeast cake dissolved in ] cup luke
warm water.
2 teaspoons salt.
) tablespoons sugar.
"a cup white flour.
Scald cornmeal with the boiling
liquid. Heat thoroly and allow it to
cool. When cool add the dissolved
yeast cake. Beat thoroly and allow to
rise In warm place until full of bub-
bles. Then add sugar, fat and -four
enough to knead. Knead until smooth
and elastic, then allow to rise until
double bulk. Knead slightly, shape in
to rolls, let rise until double their
size and then bake in hot oven.
MIX, water or potatoes may be used,
and either dried or compressed yeast.
Oatmeal Bread.
| cup oatmeal.
cups liquid.
tablespoons molasses
l yeast cake.
IL cup luke warm water
teaspoons melted fat
IL teaspoon salt
cups whole wheat flour.
Put the oatmeal, fat, molasses and
salt in bowl. Pour over it the boil
ing liquid. Mix thoroly and allow to
cool. When cool add the yeast cake
dissolved in the luke warm water. Add
the flour gradually and beat thoroly.
Allow to rise until double it's bulk.
Beat again and put into creased tins.
Allow to rise double the bulk again.
and bake in a moderate oven.
Boston Brown Bread.
| cup meal
| cup rye meal.
l cup graham flour.
Z II teaspoons soda.
l. teaspoon salt
Sd cup molasses.
cups sour milk OF 1 1-2 cups
sweet milk
Mix and sift dry ingredients and
add the molasses and milk. Beat
thoroly and steam 3 1-2 hours in well
buttered covered molds Remove the
covers and bake the bread long
enough to dry the top. If desired a
cup Of seeded and shredded raisins
may be added to the dry ingreients.
MEAT SUBSTITUTES.
Rice and Nut Loaf.
cups steamed rice.
IA cup peanut butter
1-2 cup bread crumbs.
2 teaspoons flour, salt and pepper.
Allow the rice to cool. Add the
other ingredients and mix thoroly.
Mold into loaf, dredge with flour,
and bake As minutes. Basic from
time to time with hot water in which
has been melted teaspoon of meat
drippings.
Baked Bean Soup.
cups baked beans.
l small onion.
celery tops-leaves and coarse
stalk.
I pint water.
l teaspoon salt.
1-S teaspoon mustard.
pint skinned milk
/ 1-2 tablespoons flour.
Cook the first six ingredients to-
gether twenty minutes. Then rub
thru a coarse sieve. Return to the
kettle, thicken with the flour and add
the milk. Serve very hot as the main
dish for luncheon or supper.
Escalloped Cabbage With Cheese.
1 medium sized cabbage.
l pint milk.
tablespoons -four
Ia pound cheese cut fine.
IL teaspoon salt.
IL cup buttered crumbs
Clean the cabbage and cut it into
small pieces Cook in boiling sailed
water until tender Drain and ar
range in a creased baking dish with
the cheese in alternate layers. Pour
over it the milk thickened with the
flour. Cover with buttered crumbs
and bake DO minutes in slow oven.
ST. PAUL SOCIALIST
SENT TO PRISON
Mankato. Mimi. Oct. ga. T..