East Oregonian : E.O. (Pendleton, OR) 1888-current, 1917-12-14
HOUSEHOLD

!
4 pays War Menus Recommended
by the L. =. Food Administration.
BREAKFAST.
Stcwcd Prunes
Corumcal Ciriddle Cakes
Corn Syrup
Poachcd Eggs
Coffee
LUNCH
Cream Pea Soup
Oatmeal Mullins Butter
Baked Apple Tea
DINNER
Nut and Cheese Roast with highly
Seasoned Sauce
Mashed Potatoes Carrots
Gelatin salad with Pimentoes and
Cabbage.
Curnmcal War Bread Butter
Apple Brown Betty Cuse cooked oat-
meal instead of bread crumbs,
and corn syrup for sweet
eninE.0
CornmeaI Griddle Cakes.
IL cups cornmcal.
. teaspoons baking powder.
I teaspoon salt
. cups milk.
l egg.
I tablespoon vegetable oil.
Mix and sift dry ingredients, Com
bine the milk, beaten egg and veEe-
table oil. Add the liquid ingredients
to the dry, Bake on Il hot creased
griddle.
Oatmeal Mullins.
I 1-2 cups milk.
= = cups rolled oats.
. &
. tablespoons mOlasSeS.
1 tablespoon fat.
1 cup flour.
/ teaspoons baking powder.
/ teaspoon salt.
Pour hot milk over the oats and
let soak one half hour. Ado the
beaten eggs, molasses and melted fat.
Finally add dry ingredients which
have been sifted together. Bake in
creased muffin tins IL hour in mod
eratcly hot oven.
Nut and Cheese Roast.
1 cup cottage cheese.
! cup nut meats
! cup bread crumbs.
Juice of 1-2 lemon.
l teaspoon salt.
Ia teaspoon pepper.
> tablespoons chopped onion.
1 tablespoon vegetable oil.
Mix the cheese. nuts, crumbs, lem
: on, salt and pepper. COO the onion
in the fat and a little water until
tender. Add the onion and sufficient
water or meat stock to moisten. Mix
well, pour int II baking dish and
brown in the oven. Serve with high
ly seasoned sauce.
Yod Can Do This. Too.
when I see h tremendous am
cunt of food wasted in the hotels and
clubs in my city, it makes my little
home economies seem so futile,
writes a California woman to the
food administration.
Have you felt the same way?
Then do what "A public-spirited
woman in Illinois did. She had a
meeting of the chefs and cooks of all
the big hotels. restaurants, clubs,
hospitals, and Institutions in her city
to ak over practical methods of
food conservation Housekeepers and
cooks in private homes were also in
Vited.
With the help of the newspapers
and by having the grocers put hand
bills into all their packages Il few
days before, announcing the meeting
and its intent, wide publicity was
gained. on the day appointed over
500 people gathered in a room one of
the hotels had given for the purpose.
Boy scouts were ushers and Camp
Fire Girls gave out Food Pledges. The
program included several speeches
by the chefs of some of the largest
hotels and clubs, i'm which they urg-
ed the cooperation of the others in:
% Serving no wheat bread,
crackers, or cakes for lunch or break
fast.
@ Making tarts instead of pies and
leaving off the top crust.
CD Leaving off strips of wheat
bread toast as trimmings on entrees.
Observing beef, mutton, or pork
not more than once a day and re.
ducing meat portions by one-half.
60 Making specialties of fish and
sea-food courses.
co Making specialties of hashcs.
cooked over meats. c~roquettes. etc.
% Serving chicken. eggs. pigeons
squads. rabbit and fish.
go Serving cottage cheese.
go Use no butter in cooking.