The Cordele dispatch. (Cordele, Ga.) 19??-1971, 1918-02-17

try meet the needs Of a starving world
and keep faith with the Allies.
You are the producer, the family is
the consumer. Your success will be
measured by the amount of wheat
flour saved and the satisfaction OF
your consumers. Insure success by
MAPPING out a program. Make a list
of breakfast bread, dinner bread and
deserts to hang in the kitchen. For
instance for breakfast you can have
Wheatless: BuckWheat cakes, Corn
cakes Rice-corl mullins, Corn muff-
ms. Corn-and-rice waffles, Spoon corn
bread, Cracking bread, Rye-and-corn
loaf and Steamed brown bread.
"Less' Wheat: Rice cakes, Rice
waffles, Rice mullins, Bran muifiDG,
Oatmeal mullins, Sweet potato muf-
fins, johnny cake, Corn-and-wheat waf-
nes, Potato rolls end Bran biscuits.
Some Of the breakfast cakes in the
"wheatless' list may need CIe or two
tablespoons of wheat flour for bin
der; the other breads are absolutely
wheatless. Extend the list as your ac-
quaintance grows.
Some Of these breads are equally
as good for dinner. The dinner list
will Include loaf bread, biscuit, and
varieties of corn bread.
Try corn dodgres for dinner. These
crisp pones will be liked with vega
table or vegetable and meat dinner.
Corn Dodgers; Pour enough boil
ing water over two cups of cornmeal,
one teaspoon Of salt, and one teaspoon
Of fat to make a stiff batter. When
cold shape into small oblong pones
and bake in moderate oven rs min
utes. Don't allow the pones to touch.
Cooking in an iron insures thick
crisp crust.
Convert your family to wneatless
bread then spread the gospel to your
neighbors. Share with them your
knowledge and your enthusiasm.
Form a wheat saving circle and re-
port to your State Food Administrator
the bushels of wheat saved. A bushel
of wheat equals 44.4 pounds of flour.
How long does it take your family
to save bushel of wheat for the
soldiers, the allies. and Belgium?
KITCHEN ROOVERiSMS
How to Cook FriioIes:
In the pleasant old days travellers
in Mexico always expected to eat beans
CT frijoles as the Mexicans call them.
1t was the thing to do. The glcry of
the unknown hung around this typi-
cal Mexican dish. Today one need
not travel to enjoy the frijole, for Tire
West has produced a great crop of
pint of pinto beans, put them in a
Mexican used, and is anxious to see
them appreciated in the East, as they
deserve to be- They are cheaper than
white beans and have an excellent
flavor Here are two methods OF pre-
pairing this national dish:
Mexican FriioIes CNo. u Soak one
pint of beans overnight. Bell them
four hours. Heat two tablespoons
drippings in a frying pan; add beans;
cook them ten minutes, MASKING slight
ly, Serve with sauce made by The
following recipe:
Sauce for Frijoles: Rub together
che cup tomatoes, enc small onion
and five green chilles until they form
a paste. Add one half teaspoon salt.
Cock the mixture just long enough
fer it to become ehated through.
Mexican FriioIes (No. q Wash a
pint of pinto beans, put them in
large pot cover with cold water, and
bring to a boil slowly. Pour off the
water, cover with cold water, boil
again and repeat this twice. The last
time add two tablespoons of drippings
and boil until the beans are tender.
Remove to a large casserole, or bean
pct, season we'll with salt, and add
two or three chile peppers broken
up. Cover for an inch with the bean
water and simmer in the oven. or on
top. for several hours, stirring frequen
lily TO break the beans slightly, so as
to thicken the gravy, adding a little
boiling water if necessary. A few
minutes before serving, sprinkle with
grated cheese and brown in the oven.
Black Bean Soup: Without black
bean soup could there have been a