The Detroit times., 1917-03-05
HoW You Can Cut the
High Cost of Living

For onehalf OF the population OF
tho world. that OF Asia, rice n the
chief food For q great part OF tho
people OF the western continent
corn. or some form Of IL a. HON.
my. provides the staple nourish.
ment In Europe wheat pastes Of
which mscaroni. spaghetti and moo
dies are examples. are q nainstAy.
The people OF the United States
have always had. until recently,
cheap meat supply. but now with
meat and ordinary necessities lux
uries, economist and dieticians are
pointing to the nutritive value OF
rice. hOminy and macaroni.
The prices Of these things have
doubled since the war began. but
they remain cheap foods on account
OF their fuel value as compared
with meat. potatoes. cabbages and
onions.
The foods 10 buy now. then, 10
cut the living cost. and stu secure
enough fuel value are rice. honi-
my and macaroni Here are ways
TO use them:
RICE.
Rice croquettes.
One pound OF rice. quart OF
cold water. 1.2 pint OF milk. 3 tea
spoonfuls OF salt. yolks OF 2 eggs.
fine bread crumbs. Wash the rice
thoroiy. put IN saucepan with the
water. milk and salt. let boil until
the water and milk are absorbed,
then set aside TO cool CRATE or roll
the bread SHOULD be as fine as
coarse corn meal: beat the yolks:
have the lard heating. Then make
the rice into small croquettes. with
smooth surface. roll them in the
egg and then In the bread crumbs.
Lay In the frying basket and plunge
into the hot lard having nrst test
ed the heat with BIT OF bread.
When the croouettss are golden
brown. lift the basket. let IL drain
about a minute. then serve on
platter or In a vegetable dish.
Rice Snowbalis.
To six ounces OF rice use I quart
OF milk. navoring OF essence OF al
monds. lemon peel or vanilla. su.
gar to taste and l pint OF custard.
Boil the rice In the milk. with SUI
gar and navoring. until the rice Is
tender. adding IL necessary little
more milk should II dry away too
much. When the rice is quite soft.
put X into teacups or small round
Jars. and let stand until cold; then
turn out the rice on a deep glass
dish. pour over a custard and on
top Of each ball place a small piece
OF bright colored preserve OF leIiy.
Rice Pudding.
Into good half teacupful %
rice. CRATE IA OF nutmeg add ?
10 3 ounces OF moist sugar. Pour
OF a quart OF new milk. bake in
slow oven l-2 hours
HoMINV.
Boiled Homlny.
Wash the homlny and put into
stnne Jar. Do not al the jar
much over half full with the HON.
my. Fill the jar with cold water
aud place IN kettle OF boiling wa
ter. Cook six hours. Serve as
side dish. Season with melted but
ter or cream. For breakfast IL is
served with cream and sugar
Hominy Croquettea
Mix two cupfuIs OF cold boiled
hominy. two eggs, a tablespoonful
o; melted butter. a little salt and
teaspoonful OF nour. Fry in small
spoonfuls In hot lard. Serve with
maple syrup, honey or melted sugar
HomIny Cakes.
For this dish the following are
needed Two cuptuls OF nne HON
my boiled and cold. (Take the
tough skin from the cup before
mixing In the batter: l heaping
cup OF slfted -four. / quart milk.
eggs beaten very light. tablespoon
ful Of molasses. teaspoonful of
salt.
Rub the hominy with the back
OF a wooden spoon until all Jumps
are broken up. Wet Il gradually
with the milk and molssses. work
ing II smooth as you go on. slft
-four and salt together and put In
NEXT Beat a whole minute before
adding the whipped eggs and an
other minute very hard before bak-
ing. Stir up vol from the bottom
before putting each batch OF cakes
on the griddle.
MAcARoNi.
Maearonl Pudding.
Goak 10 rouuda af inch urido