The Tacoma times. [volume] (Tacoma, Wash.) 1903-1949, 1917-12-08
Some TacomaW Women
III HlllS 1OOVNI Tell How They Do tt

to say: We will have one wheat
less DAY and one meatless day
every week." but 1t is a very DIFF
ferent matter for the housewife to
find some palatable substitutes,
Tacoma women say.
The American of the last few
generations has come to depend
upon meat as the basis of his meal,
with nice white bread forming a
substantial background.
But 1t can be done.
Corn Bread.
From Mrs. T. X. Perry, 2612
Sixth avenue, The Times got this
delicious recipe for a war corn
bread which is made without either
eggs or sugar:
2 cups corn meal
/ cup rolled oats
IL cups buttermilk
1-3 cup shortening
/ tsp. soda
Pinch of salt
Sweeten to taste with maple
syrup and just before baking turn
in one cup and a half of boiling
water; mix we'll and bake.
Dark Flour.
Mrs. John Hardtke, 623 South
Fife street, suggests this dark
bread.
Set the sponge the day before
with white flour and treat the
same as white bread until time to
add the flour. Then in place OF
wheat flour use dark flour which
may be purchased at any store by
asking for Montana flour. This
makes very appetizing and econ
omical substitute.
COrnmeal Mullins.
For breakfast Mrs. III. F. Hunt,
GIG North Anderson street, offers
a most war-like cornmeal muffin,
not war-like in that it is formida-
BILE, but in that 1t is most saving.
Here is the recipe, which is orig
inal with Mrs. Hunt herself:
1 pit. sour milk
l tsp. soda
Enough corn meal to chicken
Heaping tsp. baking powder
Pinch of salt.
Beat this batter very hard but
be sure that it is not too stiff.
Dreamed Salmon.
The wheat problem, however,
does not seem to bother the ma
jority of cooks so much as the
meat problem, as they are able to
secure the wheatless bread at the
grocery stores and bakeries, while
the dishes for the meatless day de-
pend entirely upon their own in
genuity, especially If some men,
bers of the family do not care for
fish.
A delicious dish is suggested by
Miss Fannie Sweet, $40 South
Prospect street, a casserole of
creamed salmon.
Canned salmon may be used.
Bone the fish and place IL in the
casserole and cover with milk. Add
salt, pepper and large amount
of cracker crumbs. Place this in
the oven and bake it light brown.
Stuffed Peppers.
A very bashful lady gave The
Times recipe for stuffed peppers
which is simple to prepare but
quite tasty.
Take the large green peppers
and remove the seeds and wash
carefully. Stuff them with boiled
rice, which is prepared with egg,
milk and salt. After stuffing place
the peppers in the oven and bake
a few minutes.
Carrot Salad.
Mrs. H. F.. Hunt has also given
a recipe for salad, which is good
both in taste and appearance.
1t is a carrot salad which is
made by grinding a certain amount
of carrots, as much as is desired.
To this is added an equal amount
of peanuts, also ground. Mix this
with any kind of salad dressing
and serve individually on a lettuce
leaf or celery tops. This makes
very attractive salad and Is par
ticularly appropriate for a lunch
con.
Celery Tops.
An unusual vegetable has been
suggested by Mrs. John Hardtke,
who uses the celery tops. This is
done merely by boiling the tops
and serving them as greens. They
may be thickened with a little
flour and water or may be served
with vinegar and seasoning.