Evening journal., 1918-02-13

Small indeed must be the feminine
group in this year Of our war. which
does not boast several war brides and
one or two war nancees. So. Valen-
tines day, the annual holiday sacred
TO the affairs Of the heart is a MOST
appropriate season for the announce
ment Of one Of tIese romantic mill
tary engagements"
OF course the table decorations for
this function are Of first Importance.
and equally Of course. the menu must
be a masterpiece OF mingled food con-
servation and delectabllity.
As the centrcpiece the hostess might
choose some such arrangement as that
pictured here. Upon the white cloth
is placed a heart-shaped box Of scarlet
cardboard and upon the box the clasp
ing kewpie couple.
The place cards should also be menu
cards. and besides the guests name
should also contain q pen sketch or
water color sketch OF the food pledge
insignia and lettering-"Food VIII Win
the War" On the cards type or print
the following conservation menu:
Wartime Soup Corn Crackers
Patriot Roast en- casserole
Overseas sauce
Glazed Carrots
Economy Brown Bread
Simplicity Salad
MayOnnalse Dressing
Sugariess Pudding Coffee
The recipes for carrying out this
menu are given below.
WARTIME SOUP-Add y pint pea
nut butter 10 / quart Of boiling milk.
season with 1 bay leaf, teaspoonful
celery salt. and 4 tablespoonful Of grat-
ed onion Cook soup for 6 minutes in
double boiler and add 4 tablespoonful
OF cornstarch moistened with milk.
When the mixture has cooked smooth
strain 10 through a fine wire sieve and
serve hot with hot corn crackers.
CORN CRACKERS-Mix together
cupful Of corn meal and 4 cupful Of
wheat -four. Cut into the four 4 table
spoonful Of vegetable fat or bacon
drlppings and add 10 teaspoonful Of
salt and 3 tablespoonfuls Of milk. Bake
TO golden brown In hot oven.
PATRIOT ROAST EN- CASSEROLE
Prepare 3 sweet green peppers by re-
moving core, seeds and heavy veins.
Scald the peppers five minutes In boil
ing water. Mix 3is cupfuls OF cold
minced chicken with salt and pepper to
taste and with y cupful chopped onion.
Chop the peppers and add 90 them and
to the minced chicken 4 cupful OF cook
ed oatmeal. FIJI casserole dishes with
the mixture and bake In oven until
brown. serving hot with the following
tomato sauce. 4 cupful canned tomato.
slice onion. bay leaves, cloves,
and put the mixture 20 simmer In p
cupful water and - teaspOonful of
sugar. After cooking for 10 or i5 min
utes rub the mixture through a colan-
der and add 90 80 tablespoonfuls OF
-four and = teaspoonful Of salt rubbed
into . tablesp0onfuls melted butter.
Cook until the sauce thickens.
GLAZED CARROTS-Nash. scrape
and cut CARROTS into even slices and
simmer in sailed water until tender
Drain and put into a sauce pan with 2
tablespOOnfuls of butter, 4 teaspoon or
salt and . teasp0onfuls OF sugar. Boil
until the stock Is reduced 90 q glaze.
ECONOMY BROWN BREAD-MiX =
cupful OF cornmeal with 4 cupfil OF
rye -four, u teaspoonful salt and tea
spoonful soda dissolved In a little milk
stir I'm cupfuls sour milk and IS cup
ful corn syrup or molasses. This re-
cipe makes one loaf steam three hours
in buitered tin.
SIMPLICITY SALAD-Slice firm
bananas. 8 dozen white grapes, p stock
Of tender celery. Mix with it 4 cupful
OF broken hickory nut meats and toss
lightly with a cooked msyonnaise
dressing and serve with crisp, blanched
celery tops as garnish. The dressing
Is made as follows: p teaspo0nful SALT
a teaspoonful white pepper, "a tea