The Leader, enterprise and press. (Fitzgerald, Ga.) 1915-1921, 1917-11-26


the consumption of meat as milk and
butter. always attend the milk and
butter myself and I do not wonder
that Marie Antoniette had her Ga
Laitere" where she delighted in play
ing mllkmaid, for the care of dairy
products is fascinating. The other
lay had washed and sailed the but
er and l turned to Mary, the helping
5irl, and said Mary, wash these YES
els. No, wait" l had an inspira-
ton. l placed these on the back of
the stove and when the pan, bowl,
and spoon were hot 1 drained the
melted butter into a teacup. After |
had practiced this for three days, not
washing the butter knife or any yes
sci that had contained butter until the
fragments Of butter had been melt
ed and drained from them, | had
teacupful of butter. | was delighted
with the results and showed the cup
Of butter triumphantly to my hus-
band. And then--I haven't told my
husband this, but I shall tell you
one day the stove was not very hot
and l placed the par ard bowl inside
the stove to melt the butter The
baby cried and | left them and the
next time | remembered them | found
them burned black, but charged that
against inexperience and not against
the conservation of fats. The butter
that save in this way I use in bro,l-
ing meats and it makes delicious
gravy and use only half of the usual
amount of meat The subject of
gravy brings me to one of my prin-
cipal dishes, rice.
l have found that when my family
eat rice they eat less bread and de-
llciors gravy makes them enjoy rice
so my saving of butter that would
have been wasted not only reduces my
meat bill, but also cuts down our con-
sumption OF -four. Rice S one of the
most easily digested foods. l have
found this to be true from experience
for during my Oldest boys second
summer rice was for long time the
only food that he could assimilate. so
for long time | have known the food
value Of rice, but now I cook it in
some form three times each day. 1t is
dish of which you never tire and it
can be served i'll so many ways The
favorite way among Southerners is
the one l have mentioned, with gra-
Wy Cold rice may be boiled with
butter and sweet milk and is very
good. A tempting dish is made from
combining cold rice, sweet milk and
eggs and bakins Rice can be made
into croquettes and served with jelly,
ard cold rice may be used in batter
cakes. In whatever way it is used it
will reduce the consumption of bread
Candied Sweet Potatoes
We have always eaten candied
sweet potatoes and one Of my frse
experiments in the kitchen was an
attempt at candying potatoes. l put
the sweet potatoes on to boil and
when they had cooked until they were
so if ! peeled them and sliced them
and tasted one. Do you know those
potatoes were not sweet at all? In
fact, they didn't have any taste.
had to add more than teacup of sug-
ar and lots of butter before they were
bit good and then l baked them, but
then and there I resolved not to cook
any more potatoes that way. 1t was
so foolish and wasteful to boil all
sweet out of potatoes and then to add
sugar to make them sweet again and
then to cook them some more trying
to cook a taste back into them when
sweet potatoes can be baked and the
sweetness retained and all this waste
OF sugar, time and labor eliminated.
l have thoroughly enjoyed my ex-
periments in the kitchen because I
have learned lots about the conserva-
ton of the juices and substance of
foods and Pm proud of what know.
1t is really thrilling to know that al
though / can not go out of my home
and serve my country in this present