Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-01-22
Economy TIPS for Brides.


When making a meat loaf, soak a
few slices of stale bread in water I'M
til they become soft Then squeeze out
water and add to the meat. You will
notice difference in taste and 1t also
makes meat 60 farther. The more
meat, the more bread you use.
When making gravy, do not add
thickening while gravy is boiling.
Place the pan on the side of the stove
and add the thickening while gravy
is hot. Then place pan over fire and
let come to boil. Gravy will not be
lumpy.
Use the water you boil the potatoes
in for the gravy. 1t has a much bet
ter flavor.
When baking roasts add small
a little water first and mix well, then
keep adding a little more water and
keep mixing it we'll all the time. The
thickening will not get lumpy then.
When baking cakes, use cold water
instead of sweet milk and warm
water instead of sour milk.
When making rasts add a small
piece of bay leaf and have delicious
favor. Also use the bone from the
roast for soup stock.
Use salt and sugar sacks for foun-
dations for quilts by sewing them to-
gether.
When making meatless vegetable
soup and you have no tomatoes handy
use catsup. 1t works fine.
Brides seem to be forever burning
their fingers. Place little butter on
the burn. This will soothe it. Soap
is also good For a more severe burn
use the white of an egg. This is very
good to draw the fire.
Breads.
Whole. Wheat Bread-One cup boil
| ing water, one cup milk, two table
spoons lard, one teaspoon salt, two
| Tablespoons sugar, one yeast cake
one-quarter cup lukewarm water
about four and three-quarter cups
whole wheat -four.
Pour boiling water into milk and
add lard Dissolve yeast in lukewarn
water. Mix flour, salt and ginger in g
large bowl Add yeast and Other
LIQUID when lukewarm. Beat this
mixture thoroughly and set in warn
place to rise. 1t should double in bulk
Then heat it once more and pour int
creased bread pans until half full
Set them to rise until nearly full, ther
bake until done
Brown Bread-Conservation recipe
for "wheatless Wednesday," Quickly
and easily made. One cup flour int
which put one teaspoon baking pow
der; three cups graham flour; on'
cup molasses into which put one tea
spoon soda.
Put molasses in bowl; after beating
add one pint milk 1.-TWO cups), theI
the graham and white -four and salt
1.-TWO loaves). Slow oven.
Brown Bread (no eggs or butter)-
Two cups sour milk in which dissolve
one and one-half teaspoons soda; pou
over one cup brown sugar white will
do), add two cups graham flour ant
one cup white flour sifted with one
half teaspoon salt; add Toured rails
ms. Pour into creased bread pans ant
bake in moderate oven. This makes
two loaves.
| War Mullins (no eggs, sugar o.
butter)-One cup white flour, on
and one-third cups whole wheat, rye
graham or cornmeal, one level tea
spoon salt, four level teaspoons bak
ing powder, one-quarter cup corn sir
up, two tablespoons melted shorten
ing (butterine or vegetable), three
quarter cup milk.
Sift and mix dry ingredients, adj
liquids, beat WELL Bake in quicl
oven 20 minutes. Makes one dozel
light, delicious mullins.
These mullins also make goo,
dessert if a few raisins or dates ar
added to the batter and served witt
sauce or thickened fruit Juice.