East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-06-07

-rH's~''r ~4&NNH fAAHdhJ
Boiled potatoest Peas
Pickles "a
Potato bread @ Butter
Sliced Pineapple
tn.. Dinner. ts'
Baked beans Spinach
Pickles
Parker House rolls Butter
(nihde. of 33 Ia rice and barley
S61 flour)
Rlc pudding Nutmeg sauce
Dinner.
Roast mutton Cream gravy
Mashed dasheens tewed carrots
Mashed potatoes Pickles
Corn starch pudding Nutmeg auca
3-Supper.
Beef stew Radishes
Corn bread Butter :
stewed Peaches
Supper.
Beef Stew Radizhes
Corn Bread Butter
Stewed Peaches
fsS supper
Rice and Cheese
Tea stewed Prunes
sliced Roast Mutton Boiled Rice
Corn bread Butter
Tea stewed aprIcots
Hero arc some additional soupa
Recommended to substitute an equal
value OF milk for a serving OF meat:
Cheese SOnp.
l-2 onion.
9 tablespoons fat.
1 tablespoon rico flour or
2 tablespoons sago or tapioca.
4 quart milk.
1 egg on egg yolks.
"a cup grated cheese.
Il teaspoon salt.
I'aprikR.
Cook the onion In the fat until tender
but not brown. Remove the onion,
add the flour. then the Hlttk gradually
saving out Ia cup. Cook until
smooth and add seasoning. II sage or
tapioca is used In place Of flour. add |
Il 10 the milk ana cook 10 minutes. or /
until tapioca is clear. Pour the soup !
over the egg beaten with Ia cup OF
cold milk. Add the grated cheese
and Ferve Immediately.
Cream Of Tomato Soup.
slice onion.
1-2 cups canned tomatoes.
2 tablespoons savory fat.
I tablespoon cornstarch.
LIS teaspoon sugar.
Salt, Paprika-
~ Glove.
bit of bay leaf. q
1-2 cups milk.
cook onion with tomatoes 10 min
utes and rub through strainer. Mako
tomato sa acc using fat eornstarch, to-
4hNA nj
mixture to become very cold. When
ready to use. combine with the cold
milk. Heat in a double boiler aud
serye. No soda is needed IL this meth.
Cd is followed.
The following recipes and sugges.
tIOns are a part OF the exchange be-
ing conducted by members OF the war
savings society and have been tested
by Mrs. Charles H. Marsh and rec
onimended at this weeks meeting OF
the organization:
DO not hesitate to use corn flour.
but slft It before using. It makes tho
best biscuits. cookies. hot cakes. waf-
flies. cakes and pie crust. IT does not
require so much shortening but more
baking powder and water. The bat
ters are better II made thin. III
Corn Hour Yeast Broad.
cups sifted corn flour. -
- cups water.
Make Hike a mueh ana cook thirty
minutes. Pour over II one 7. OF fat. ]
/. salt and two T. White Karo Syrup
ono half cup boiling water. When
cool. add one cako OF compressed
Yeast or one cup Of liquid yeast and .
enough white flour to make a sponge.
Add the above corn flour much when
it IL cool. Let this sponge rise un.
IN light, then add enough white flour 2
10 make d bread dough. Proceed as
IN any bread making.
swcdish Roll Jeli Cake.
Cream i-2 cup sugar and egg a
ydlks together; add T. cold water, .
add t.. Baking powder and t-2 cup =
Swedish potato fIour. Fold in heat 8
en- egg whites last, bake In a moder- y
ate oven. '' =, !,
park Chocolate Cake. " "
/ cup brown sugar :.
One fourth cup Crlsco-
Three fourths cup thick sour milk Vi
t. baking powder. y
I. soda. H.,
1 egg. Hs
one and oae fourth cups white Corn . .
Ilonr. sifted, i. Chocolape uissoNeu m,
IN : 4. hot water: add last. This Is nj
! thin batter. Bake thirty minutes. n,
ISico Corn Mullins
2 c. rice flour. Ia,
2 corn flour. IA, lu,
, C. liquid ltr
Z I. baking powder
/ 4. salt. III
] egg.
BEAT all together and put in web
He'd hot gem tins and bake In
Iuiclt oven.
An corn flour may be used. T.y A,
N corn flour for hot cakes and vat m
lee. Excellent len
de
SOME Ntrw wHEATLEss ne I'M
CIrES Ot
These recipes hate been tried out lo'
= - TTuffad -