Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-08-11
MRS. W. D. WESTERVELT
TELLS HOW TO SAVE
FOOD IN HOUSEHOLD
sy MRS. w. D. WEsTERVELT

/ save white (wheat) flour by US.
ing white corn meal, cooked previ.
ously, to- put In the bread mixture.
This is my white bread. We cut the
loaf as needed at the table. r.. e. +.
For gems-corn, bran or graham
I use gluten or rye flour as a mixer.
I would use oat flour, but must send
to New York in order to get 1t. Gluten
by itself makes excellent gems. Any
left-oyers are served cold, at future
meals, like bread. .
use no butter In cooking, and
serve butter at table in block form,
size as required, training my family
to cut it on the square when serving
themselves to q part of or q whole
slab, and not to make dog ears" of
the corners, A part Of the family
saves butter by not using 1t along
with honey, jelly, etc, and by using
peanut butter as substitute.
/ I save milk by saving the whey
from cottage cheese, utilizing it in
making gems and pancakes. II q lit.
tie cream seeps through when max
ing the cheese that OF course I'm.
proves the gems and cakes.
/ save fat by using an aluminium
gridle which needs no greasing.
When using mayonnaise each serves
himseift from wide-mouthed Jar,
learning to handle the spoon deity
and Clearly. IL.
On meatless days we eat fish, cost.
ing from Is cents pound up IL you
fetch. It yourself from the territorial
or fish market. OF course, by order.
and delivered, the price naturally goes
up. Tuna is only Is cents and makes
as good a salad as chicken.
We are asked to curtail our use Of
bacon, so / usually have only a lit
tie on hand, unsliced. to use in sea-
soning chowder II we have 1t fried,
the fat is poured of before 1t gets
brown, to use in frying eggs. On,
meatless days we use eggs. (The say
ing is that one egg Is equal to a
pound Of meat.1 zs. Il
We find, in place Of meat, pea flour
soup very satisfactory, especially
when combined with peanut butter,
the best and cheapest in the city being
that from st. Helena, and to be had
at the Healthfood store on Alakea
street. emulsify IT, lie. mix It thor
0ugh1y with q little water as thin as
desired. It goes farther. spreads bet
ter, is more digestible and Of more
delicate flavor. ~
serve me for meat; or perhaps ! have
nuts, almonds bianched or sailed; or
peanuts likewise. or assorted nuts at
the end Of the meal. -
am rather cutting out Inacaroni.
although when served with plenty of
cheese IL is a good meat substitute;
but milk, onion and potato soup, ETC.,
help out the meatless days.
AS for the starchy part of the meal,
my sweet and white potatoes and
taro tdasheen) steam them In their
Jackets, and peel them in the kitchen,
where II is done more economically,
then serve them with gravy. always
saving bones for making gravy. 0c-
casionally we boil green bananas
(China) as a potato substitute, also ,
half-ripe ones steWed, like Kona ban
anas. They are immensely cheaper
than potatoes, as at the territorial |
market medium sized stem may cost
hut Is cents. =
As a solution of my own particular |
problem, serve some of my green
like string beans, spinach,
etc, unseasoned but for salt, and use |
salad oil and vinegar or lines at |
The table, letting part Of my family |
Use soy (shoyu)..
We use two grades of brown sugar !
It breakfast, and at other times, I'M
ess granulated is especially called
'or. / use brown sugar in stewing |
'ruit, but save my bananas by dry.
ng them. / have tried so far only
he Brazilian and Chinese They COM
1are well with dried figs and raisins
Is a sweet-meat
We save grapes by making juice Of
he skins, cooking and squeezing !
hem, and boiling again with brown |,
sugar; and by stewing the insides,
md after extracting the seeds, using |,
Is sauce or drink as preferred
Cake, for our. family, is a thing
i the past, and all other desserts
re cut out now in the summer with |,
n