Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1918-03-04
WOMEN OF AMERICA ARE
DOING BIT CHEERFULLY
Food Administration Issues Encour-
aging Bulletin, Suggesting
New Menus.
WOULD USE MORE noMlNy

Fish and Rice Eliminate Necessity
American F'oods-ConbinatiOn of
Fish and Rice Eliminate Necessity
OF Serving Bread and Butter.
"If we can see the task ahead OF us,
1T Is easier TO shoulder it. than as If
we stumbled on 1t in the dark and
tried to lift It," reads Il bulletin issued
. by the Federal food administration.
|"For this reason We must b" willing
to face tho facts in this matter or food
conservation, if We are to shoulder II
aud bear it triumphantly to the end.
The women OF America arc doing
their part chccrfully and couraseously.
and no enemy influence can sway them
from their purpose 10 do their bit'
In the recent food pledge campaign
pne wouIau listened stoica!ly TO false
rumors that the government was going
. come aiun!: after she had signed the
card and commander all the fruits ana
kcGcttblcs Nhc had canned she was
old that they would send agents TO
AXE over the results Of her summer
work. She asked. in reply. what day
heac wagons would be around TO
:athcr UP her supplies. as she wantci
o work up TO the last minute putting
N more.
This is the spirit that gives our
country and our associates courage to
meet the foe.
HvHEtTLESs DAYS TAX
INGENUITY or HOGSEkEEPEIs
"whca,lcss day taxes tho ingenuity
4 the housckeepcr. but she VIII not
all in her task
Following arc sample menus and re-
ipcs suggested by the administration
or "wheatlcss day:
Breakfast-Truit. Cornmcal mush
With whole milk. Coffee.
Lunch-Cottuge cheese and nuts.
srown bread and butter. Potatoes
akcd In milk Baked apples.
Dinncr-Broilcd liver. Mashed 20
atoes. Cabbage with cheese Lettuce
alad. Indian pudding. Coffee.
Brown Brend.
Gig cups cornmcal. IL cups ryc
ical. teaspoon soda. teaspoon salt.
4 cup molasscs, cups sour milk,
teaspoon cooking oil.
Mix and sift the dry ingredients and
id the IuolaSscs, milk and shortening.
Feat thoroughly and steam three and
nc-half hours in wcil-covcrei creased
,olds Remove the covers and bake
nc bread long enough TO dry the top.
Indian Pudding.
cups milk, IA cup cornmcal J."
up lnoiasses. 81 teaspoon salt. "a
.aSrpOn S!NS"F.
Cook the milk and tho meal in
,ub!e ho.lcr for twenty minutes Add
GLASSES. salt and ginger. Four into
creased pudding dish ana bake two
ours In "A slow oven. Serve With top
Tx.
oMINY ONE OF EARLIEST
AND MOST NUTRITIOUS FOODS
"uominy is one OF the earliest and
he o: the most nutritious OF American
Eods 1t was introduced ~ time
hen all food processes we're ncccssar-
simple. Being made simply OF tho
,ri portion OF the kernel OF corn. il
rived admirably 10 support the pio-
'liom!ny has occupied large place
the die, OF the South. II is some
ing OF a luxury rs we'll as staple
sh. 7, has found a place on ihe table
rec times dag. as cerca, with milk
hd sugar. fried or as vegetable, with
eat and gravy. iom!ny usually a3-
ars IN one or TWO forms. The ground
cracked form is known IN many
-alitics as 'grits.' while the larger
rm is ordinarily referred 10 as
|miny.
we of this country do no, aPpre-
htc the full value OF rice as Il food.
belongs 10 class |. Try rice,
"Tastclcss, Well. AL the better 10
rve with other foods tina; have
Gh favor.
MBiNATIOSS or FISH
AND RICE: SUGGESTED
The following combinations OF fish
q rice will serve the purpose OF the
lin dish OF your dinner and eliminate
d necessity Of serving bread and
tier.
salmon and Rice croquettes-cook
o cupful Of rice until tender and set
ny TO cool. Take ono can OF salmon.
k i, In small pieces with fork: lie
re TO remove all OF the bones. Then
r In the rice aud mix Wei! together.
II in small balls dip in beaten egg.
N in cracker crumbs. Put in an
ed pan and bake III the oven Serve
with tomato sauce. Can be made
h rice left over.
Fish Chowdcr and Eicc.-Pro.are
and onc-half TO two pounds OF isl,
cleaning and cutting into slices
ut IN inch thick. Place in = deep
tie four tablespoons OF cooking OIL.
e thinly three or four Irish pota-
$. and put 4 layer or them into
kettle. then n layer OF the fish
inklcd over with salt, peppc- and
little minced onion: Over these a
(er OF cold boiled rice. Repeat these
ornate layers Of potatoes. fish. rice
seasoning; add q pint o? hot water.
tiEht-tttirG lid on the Kettle
sumner gently Tor Ma an Npc-.
move the lid. add two cups of hot
X and serve. 1t may be served with
the milk. and is liked by some
way.
Spanish Sautccd Fish.--Scason and
e red fish, roll in corn.nca: and
te In small amount of fat until
wn. Then heat one tablespoon Of
king oil, add one chopped onion
one cup OF tomatoes; cook all to,
her; add one tablespoonful o: fIciv'
one cup OF water. also salt, pepper
one bay leaf anG some nars!cv
ppcd fine. Let all cook. then add
slices OF cooked fish, lie. all sc;
hot and serve with hot boiled
NJ FORMS or CORN
PRODUCTS on MARKET
There are many forms of corn prod
now on the market. Besides the
le corn and popcorn. there ara
starch corn flour. X lin -6rieI