The copper era and Morenci leader., 1917-09-07
FOOD CONSERVATION AT
 HOME.

gwen. These will not be given in regular menu form as your dinner { must be determined by the size of the family purse. The receipts pub iished are not original wf.h ''l.c writer. but are those suggested by IEcIss Sam and are applicable here,
 Before planning dinner these days it is necessary to select those articles that have the least waste. The fol- lowing suggestins sent out by MT. Hoover, our food dictator, are timely and we need to observe them to reduce the high cost of living re- gardless of our attitude towards the war Here are his suggestions as re- gently printed:
 Stop, before throwing any food | away, and ask, can it be used?" Order meals so as not to have | too much. | Have a proper balance of nutritious | food. Stop catering to different appe- | tites.
 No second helpings. 1 Stop all eating between meals.
 Stop all four o'clock teas.
 Stop all refreshments at parties, dances. etc.
 Stop all eating after theatres.
 
 One wheatless day week.
 No young lamb, no veal, no young pigs or ducklings, no young meat of any sort.
 No butter n cooking.
 Personal marketing instead of by order
 These suggestions are all timely and will help each American house hold through its financial difficulties. The idea is being advocated to have the "one piece meal especially din ner. This saves along three lines. nutriment, expense and labor. The usual American dinner consists of separate dish of meat, potatoes, then a vegetable or two. and perhaps salad, and last a dessert. The one piece meal combines meats and vege- tables and no other dish is served except fruit dessert cooked in stew pie or pudding or used fresh. Each foreign nation is noted for some famous one piece dish used ex- tenSively in their separate house holds, for instance, China has chop suey. Ireland the stew, Italy spagetti. Germany noodle dishes, and so on; America has the New England boil ed dinner which serves as an ex- cellent one piece dinner dish. Our
 dish, borrowed abroad, called gou-
 lash. is also practical and can be | formed in a number of ways to | bring about a variety.
 \ These combination dishes are es- ! pecially adapted to the use of the | cheaper cuts of meat.
 | Here is a Goulash receipt that is
 deserving of trial and place on | your table:
 T. ''TwC pounds of flank or trump beef
 cut into small pieces, four or five II potatoes large size cut into cubes, II carrot cubes of equal amount, two
 large onions, either four or five fresh
 tomatoes or a small can of tomato
 soup, spice to suit taste and cook as
 follows: Cook the onions sliced fine
 in some of the meat fat, brown well
 then add a tablespoonful of flour. add
 the tomato sauce, then meat and en- II ough boiling water to cover, allow
 this to cook slowly. covered, for half an hour Add next the potatoes, car rots and spices and continue cooking | slowly for an hour. This amount | serves six people amply and the cost will not exceed the family purse Remember this itself is sufficient with friut dessert if desired. l Original Irish Stew. M This is the original Irish Stew and vor will find it especially appetizing | It does not make good one piece | dish due to the absence of fresh meat and vegetables but dish of | meat with it will make good econo | my dinner and very satisfying one 1 as we'll.
 l; Cut a quarter or half pound oi | salt pork into very small bits and fry | to a crisp brown in a frying pan y leave the meat and it's fat in the pan slice over this a thick layer of on ions then one of potatoes and an other of onions until the pan is full or you have enough for your family
 Cover all with milk and allow it tC
 cook slowly. slow cooking is better for this dish than quick. A bay leai . will give an added flavor that is liked
 b! the majority of people.
 Another good one piece dish:
 Ham EscaIloped.
 Have the butcher cut you a slice
 of ham two inches thick. cut through
 the large part of the ham. Place this in tie bottom of deep baking dish
 or csseiole slice thickly over this THtatoes sufficient to serve your fatEi Ky. add a couple cloves :l:i a bay leaf
 t.-"etI:er with sliced cnion. ct'rer :. well with milk. I!ace cover over the ' lish 1Cd bake slowly for an hour and half. Apple pie tops this off as /, Ia reasonable meal.
 e other suggestions ana hints will ', ic'Ipw rext week
 N NnrIHC HREnITnRS