Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1917-10-27

IA 0oA v ~ SAhld L1SA JUL q 10
tension Department, c. r. Titlow. di-
rector, is sending broadcast over tne
state to the press, the following bull
letin designed as the November
Lesson" which contains most valu-
able information for the proyident
housewives who have laid by stc,es
OF fruits and veg tables By drying
during the season of plenty to b. pre-
pared for winter:
November Lesson.
A wider use of dried fruits and
vegetables in the family meal will lie
one of the ways of helping release
food to keep the French and English
soldiers in the fighting lines. Every
woman whose heart is with the flag
is new asking herself, What can
do?" America must furnish men,
money, and food. The first two are
food for a few butfor everyone.T There
sure but that of food is the gravest
question. 1t is not a question OF food
for a few but for everyone. There
are certain staple foods such as flour,
meat, and sugar that it will be nee
essary to reduce the consumption of
in order to supply the allied coun-
tries with their needs, and with the
lessening of these foods some other
foods must take thei rplace, partieu-
larly is this true in reducing the use
of meat.
Meat is a proteid food and rs such
is of Importance but some other food
that belongs 10 the protein group
corn will be substituted. Beans and
peas belong to this class and car we'll
help supply protein needed as we'll as
release meat for other uses. These
must be thoroughly cooked and should
be soaked before cooking so that
they absorb their original water con
tent. 1t should be remembered that
tht water has been dried out and
must be restored. The longer it has
taken to dry, the loonger they should
soak. Once soaked they can be cook.
ed. The food value of cooked dried
products is practically the same as
though they were fresh and prepared
with the same amount of sugar. The
water in which they are soaked will
have some mineral matter and should
not be thrown away unless it has 4
bitter taste. Oftentimes dried vege-
tables are unsatisfactory because they
are not soaked s%uciently The fat
taste that dried vegetables some
times have can be overcome by add
ing highly favored foods such rs on.
ions. tomatoes, or combining wi, h
pork or seasoning of various kinds
such as molasses.
Besides serving as a vegetable
course, roasts made from dried peas
Or beans combined with nuts, breaa
crumbs, an egg, and seasoning makes
a very satisfactory change and a dish
HlSH III HulrlLlVe Value
Dried fruits can be used In vari
Gus ways such as buildings, short
cakes, preserves, croquettes, fritters
pies. in preparing dried fruits fol
cooking, pick them over, cover with
tepid water, let stand five minutts
then wash in several waters, drain
cover with fresh water, and let stand
from eight to twenty-four hours de
pending on the food used. Use a SLOW
heat in cooking.
Dried Fruits.
APPLES-Soak 6 to s hours or over
; night, using s pints of water to
pound of fruit or 3 parts water to
of fruit. Two hours" soaking is SUI
~ficient for apples that are thinly sic
ed. Peaches. cherries, prunes, etc
should be soaked ahout tbs sam,
length of time. Berries need les
time or about 5 hours and l IL part.
water to / part fruit III cooking.
DRIED APPLE COBBLER-Use
c sifted -four, 2 t. baking powder, l.:
:. salt ond / T. fat. Mix the dry i ii
gradients and rub in the fat. Max
a dough with 23 c. water, kneaC
quickly and roll out into a very thin
sheet. Brush with meited butter
Crop apples which have been prey
iously cooked fine. Cover the Googi
with the apples and sprinkle witt
sugar and cinnamon. Roll up like
jelly roll. and place in a butterei
pan. brush with water and bake III
moderate wen for "a hr.
DRIED APPLE cAKE-chop I'm
3 G. OF dried apples which hay,
soaked over night. Add 8 c. sugar.
c. r~aisins, IL c. earrants. Cook j
very little water until the apples ar
soft. When cold add z well baafa