New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-01-28

full Of white sauce Mix the seasoned whits
sauce with the potato Place in buttered
baking dish, cover with bread crumbs, dot with
butter or oleomargarine and bake until light
brown.
Beef Heart
In many places you can buy beef heart very
cheaply. Braised heart is indeed tempting
and savory dish if prepared as follows; Wash
the heart and cover with boiling water. Sim
mer for two hours. Stuff with seasoned and
mostened bread crumbs. Place in baking
dish, surround with Drowned gravy made with
the liquid left from the simmering, place in
covered dish and bake for one hour.
Oatmeal Cookies
Oatmeal cookies are popular in most fam
lies, and too much cannot be said in favor OK
this too often neglected cereal. To make very
inexpensive but delicious cookies, beat one egg
until light and add one-fourth cupful Of sugar
and one-hslf cupful of milk. Mix well, and
add two cupfuls Of sifted -four mixed with
two teaspoonfuls Of baking powder and one
teaspoonful Of salt Then add half cupful
of oatmeal. Toss on a Toured board, roll into
shape, cut and bake in a moderate oven.
Modified PruSes
The sometimes despised prune Is really dc
licous food when properly prepared. We sll
admit there is such thing as "a poor prune,"
but not so if the following directions are
obeyed Wash the fruit thoroughly in several
waters, then soak in twice as much water a.
hav al beIr
original amount of moisture. They should be
soft and puffy in appearance. This usually
takes several hours. The fruit should be
cooked at simmering temperature in the
water in which it was soaked until tender.
Most people prefer unsweetened prunes, but il
any sugar is to be added it should not be done
until from five to fifteen minutes before tax
ing from the fire. n an acid taste is desired,
few thin slices of lemon may be added Just
before removing the fruit from the stove.
Prunes are much moro delicious il allowed 10
stand or ripen from twenty-four to forty-eight
hours after cooking.
Gingerbread
Gingerbread and apple sauce are pretty good
fare, and this recipe for gingerbread Is simple,
cheap and good
Mix in the order given-sifting the dry in
gradients together before adding them--one-
fourth cupful of oleomargarine, one-hak cup
full sugar, one egg, half cupful Of molasses,
half cupful sour milk, two cupfuls sifted
flour, two teaspoonfuls ginger, one teaspoonfui
cinnamon two teaspoonfuls soda and half a
teaspoonful of salt.
Brown Bread
Steamed brown bread helps out the beans
immensely. Mix together one cupful each Of
rye, cornmeal and graham -four. To these
add three-fourths Of teaspoonful of soda, one
teaspoonful salt, three-fourths Of a cupful mo
lasses and two cupfuls Of sour milk. Fill well
CREASED moulds two-thirds full, and steam.
ONE WAY OUT
That growing children should be scrimped
on milk, eggs, fresh butter and whole-wheat
bread, fresh fruits and vegetables is not
pleasant thing to contemplate. We all care
how the other half lives nowadays.
And anything that helps to put these within
reach Of the workingman's family Is for the
fundamental good Of us all--for sane and
wholesome living and the health and happi-
ness Of "the coming generation" Even our
twentieth century Moloch, Efficiency" is
served by feeding proper food to the coming
workers.
The Community Kitchen run at cost by co.
operation is a dream that is just dawning.
Buying in small quantities is one Of the great
handicaps Of the poor which could be removed
in this way. To the woman who cooks "a
thousand meals year." sews, cleans and takes
care Of children--think what il would mean 10
have the dinner at the end of long days work
become a surprise, feast and rest time, in
stead Of the last and heaviest burden OF all
There is no reason why the dream should not
come true.