The Clio messenger. (Clio, Mich.) 1907-current, 1918-03-29
Do your bit-small sacrifices
now may save you from making
greater ones later.
Chicken Salad

Chicken Salad
c cooked chicken
G. celery
lettuce leaves
Il salad dressing Cor more)
Mix chicken and celery with salad
dressing. Arrange on lettuce leaves
Serve very cold.
Pie Crust.
There are other ways of reducing the
amount OF white flour we use. Excellent
Pie Crust may be made by using u
white flour and u rye or barley. Use
your customary recipe, reducing the
amount Of shortening, IL barley In used
Serve pie less often than formerly. Let
most OF these be one crust pies. Try the
New England deep apple pie. with only
q top crust.
Corn Meal Crust.
Grease pie plate well. Cover with
raw cornmesl. giving the plate rotat
ing motion so that an even layer Of the
meal will stick TO the plate about Lie
Of an inch in thickness Fill the plate
with pumpkin or custard pie mixture.
Bake in hot oven.
Oatmeal Crust.
C finely ground oatmeal
/ c boiling water
fat
Scald the oatmeal with the water Add
fat and mix thoroughly. Roll very thin
and line small pie or tart tins with the
mixture. Bake in hot oven. Fill with
apricot marmelade or other thick mix
ture. II desired, spread a meringue on top
and brown in the oven.
Mush.
Serve corn meal mush, oatmeal mush
graham mush. or barley mush. either
fried or with milk. Remember that all
cereals i'm form OF mush must be
thoroughly cooked and well sailed
Barley Mush.
c ground barley
G boiling water
salt
stir barley gradually into boiling sailed
water. Cook thoroughly about two hours
Tapioca.
Tapioca is rich in starch. Use tapioca
buildings often now. letting them take
the place of batter buildings and pastry,
both OF which require flour. BE sure to
cook tapioca thoroughly. The reason
many people dislike tapioca is because il
Is uncooked, leaving raw. starchy
taste which is very disagreeable.
Vegetable Loaf.
1 C chopped carrots
l G peanuts-ground
c strained tomato or meat stock
l G boiled rice
l G bread crumbs, or
G mashed potatoes.
Season well with salt pepper and onion.
Celery and other seasonings may be
used
Mix we'll Shape into loaf. Bake as
meat loaf. Serve with gravy. white
sauce, or tomato sauce.
Carrot souHIe.
/ cup White Sauce. medium thickness
/ cup carrots. boiled and mashed
/ tablespoon minced onion
eggs
Salt
Paprika
Add the carrot. the onion. and the
seasoning to the White Sauce, then add
the beaten egg yolks and beat the whites
OF the eggs until they are stiff. Fold
them lightly into the first mixture and
turn this into a creased baking dish. Set
the dish in a pan of hot water and bake
the souffle in a moderate oven for 30
minutes Serve it at once from the dish
in which IT was baked
Boiled carrots, chopped or sliced with
the addition OF butter or meat drippings,
vinegar, and salt and pepper to taste
make a delicious vegetable dish.
Carrot and Cheese Salad.
/ pint grated raw carrot
"a cup grated cheese
Salt
Paprika
Toss the ingredients lightly together
and serve them on lettuce with either
French or Boiled Dressing.
NOTE-In all OF these recipes all meas
urements are level. ana L equals table,
snoon. I equals teaspoon. G equals cup.
T. g. equals few grains. Z. d. equals few
drops.