The Mena weekly star., 1917-12-13
NAR TI.AE RECIPES
 FOR XMAS COOhNG
Every Time Housewife Prepares Meal She Is Helping To Decide
 How Long War Will Last.
By Mrs. Ruth Peck Mcleod, State UT ban Emergency Agent. Extension Division, University of Arkansas.

Oy Mis. RutH IftA AcA<eOu, otaNe UT
 ban Emergency Agent, Extension
 Division, University of Arkansas.
 Every time the housewife prepares a 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. if she has not al ready done so, 10 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;
 Special Recipes.
 Whole Wheat: Select clean, whole wheat. Wash and then let soak over night; cook in a double boiler in the same water in which the wheat has soaked until it is thoroughly tender. If possible. use lreless cooker for the cookery of all breakfast foods. This insures thorough cooking
 Brown Rice; The brown rice should be looked over, washing in 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 1t con tains valable minerals Reserve this liquor and use 1t in soup making, bread making, etc.
 Cornmeal, Wheat Flour Biscuits Two cups cornmeal. 2 teaspoons salt, 1 teaspoons shortening, 2 cups sifted -four, teaspoons baking powder, li- quid sufficient to mix. Bake about r minutes 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 Muffins One and one-half cup mashed cooked sweet po tatoes. one teaspoon salt, two table spoons shortening. milk sufficient to make stiff batter (about one-half cup).
 Cotton Seed Flour Cookies: One cup cottonseed flour, 1 teaspoon salt, teaspoons mixed ground spices. } tablespoons butter, 2 cups white sift. ed -four 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, teaspoons baking pow der, tablespoons sugar, eggs, cup wheat meal, 1-2 teaspoons salt, ta- blespoons sugar, 2 tablespoons short ening, milk sufficient for medium bat 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 Uniyer- sity of Arkansas, Old Ststehouse, Lit | tie Rock, Ark