Arizona republican., 1917-06-24
Food Conservation
Department of Advice to Assist in Food Efficiency Conducted by Committee of Arizona State
 Council of Defense


 will save at least one third of her lv- ing expense, besides providing her family with real food instead of just something to eat-''
 Take as a basis for planning and preparation of meals these three points. and stick to them
 IA balanced dietary-pleasing combinations, and economy of time and money. By a balanced dietary mean that one should not have too many kinds of food at a single meal containing too much fat, or starch or proteins, for example-pork veee- tables with sauce, Salad with mayo naise, and whipped cream with deseit at one dinner is too much fats or rice, meat, potatoes, corn and cooked pudding. too much starch; or beef, macaroni and cheese and custard, too high in proteins; meat with candied sweet potatoes, beets and rich pre- serves. too much sugar
 There is no doubt that we all eat too much and without discretion, but the fault must always lie at the door of the housewife.
 During the hot days serve your ' meals more simply, giving them your personal supervision, even though you need not prepare them. Never serve more than three courses at dinner and you will find that housekeeping in Phoenix, even in July, is not so bad. and much cheaper than in many other places.
 Do not use much meat, and use vegetables and fruits when they are in their best season,-then they are at their best and cheapest. Just now we have apricots galore" Scala apricots and figs, using. a good pinch of soda | '' +ho "+e' NeeI nnd laver dov'r | with sugar. These prepared at night | and placed on ince are fine for break | fost. Dice plums and mix with april | cots, 1 pint plumes. } pints apricots | that have been peeled and sliced, | serve with a light salad dressing ana | you have delightful salad Stew l apricots with sugar and use as you i would strawberries for shortcake-l they are better than pie. After you have canned and dried all you want. press the juice out of some of them and prepare and bottle as you would grape juice. It can be used in the same way and keeps well, bottled.
 Potatoes are very reasonable now and very fine. Use them in all ways and substitute rice and macaroni only when the price of potatoes goes up.
 Snmrrnr snuash is plentiful and cheap. Try this. When they are small and tender do not peel but wash and cut in cubes. Fry in a small amount of butter or drippings until done, but not mushy. Season with salt and pep per and teaspoonful of flour and pour over a half cup of milk Let boil up and serve.
 Beets. carrots and cabbage are all reasonable and may be used either as a said or vegetable.
 Green black-eyed peas. (so- called. for they are really a bean,) are plen tiful now. They can be shelled and cooked with salt pork or shelled and cooked and seasoned with finely chopped onion and salt and pepper
 Local tomatoes and cucumbers and onions are good now and very reason able. Slice your tomatoes in half-inch thick slices, flour and season with salt and pepper, fry in drippings until brown on both sides Fine for break fast. Over large or over-ripe cucum- bers, peeled, seeded, sliced and fried lengthwise in the same manner as above are fine with steak or ham burger.
 Plan your meals ahead. prepare them in the morning so far as pos sible make full use of the firelss cooker and the ice box if you have them, and your summer cooking will be a pleasure.
 This is pet economy. With butter at forty-five cents a pound, those who use much of it can increase 1t in this way:
 Cut a pound of butter in small pieces, pour over it one cup of hot filk, one teaspoonful of salt and beat it we'll with a dover beater for about five minutes. This will increase it's weight thirteen ounces, and for the chidren's bread and butter or for sandwiches it is better than the orig inal butter.
 An Easy Nut Loaf: 1 egg. 1 cup of sugar, 1 cup of milk, 14 chopped walnuts. cups flour, in which has been sifted 4 heaping teaspoonfuls of baking powder and ia teaspoonful of salt. Cream the egg and sugar, add the milk, then the nuts, then the flour. pour in greased bread pan and let rise about 20 minutes. Bake in slow oven about 45 minutes. Double the | recipe and make two loaves. It is just as good cold as hot.
 MRS. J. D. HENDERSON.