East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-03-19

A food saving store has been estab-
lished in st. Louis by the Women's
Central Committee on Food Conserya-
tion. of which Mrs. George Gellhorn
is the chairman. Whether 1t is the
only one in existence is not known,
but certainly there should be others
like it, for its popularity has proved
its practicability as a business pro-
position.
This delightful little combination
of kitchen, lunch room and store
didn't start with the purpose of making
money or of competing with other
business houses, but good business
has been thrust upon it. Seemingly
the food conservation idea appeals to
popular curiosity, popular ideas, and,
as they manage it, to popular taste.
IF it tastes anything as good as it
Smells" said a hungry reporter hang
ing around the outskirts. ''it'll sure
be like home made bread just out of
the oven. Wish could stay to lunch.'
The day they opened their store
the women committee announced that
they would sell soy beans, cornmeal,
war breads. sorghum, corn syrups and
honey, and that no sugar or animal
IdI De uSeU at any lliHS lIio
preparation of the luncheons
November 81, the day following.
they served 140 persons a thirty-five
cent lunch consisting of:
| Tomato Soup
Scalloped Rice and Cheese.
Rye Bread and Butter
Baked Apple
| Coffee.
| They listed these with the number
1 of calories furnished by an order of
/ each dish. All st, Louis women know
/ by this time that the average woman
requires about 24OO calories every
day, so somewhere from 500 to 500
! calories would be sufficient for the
/ lunch. Such popularity, however, up
set the figures, for the soup gave out
! before all of the 14O had been served.
Various war dishes that have been
Il popular with the CONSUMERS" have
1 been Indian pudding, corn bread,
aDoiled fresh cod with brown sauce,
orange and date salad, hot ginger
1 bread, welsh rarebit baked potatoes,
1 Boston brown bread, corn cakes with
il maple syrup, peanut loaf, brown betty,
1 Meatless and wheatless, or near
wheatless days come every day at the
conservation store, but nobody seems
: to mind. In fact they seem to like
. being Shown down there in Missouri.
I'VE simply trying to tell women
how awfully good these war foods
are" say the women who are back
ing the conservation store. Incident
ally they seem to hit upon a big
: thing for wide awake owners of little
. cafeterias and tea kettle inns. Who
! would have thought it?
Recipes for Some of the War Dishes
Served at the st. Louis Store.
Indian Pudding
Z cups milk.
I'll IA cup cornmeal.
Ia cup molasses.
y ga teaspoon sal
3-4 teaspoon ginger.
Cook the milk and the meal in {
double boiler for 20 minutes, add mo
lasses, salt and ginger. Pour into
oiled pudding dish and bake two hour.
: in slow oven. Serve with top mill
or fruit syrup. This amount will
serve six persons.
Corn Bread.
] pint cornmet1.
2 teaspoons baking powder.
1 teaspoon salt.
/ pint milk.
tablespoon cooking oil.
2 eggs.
Sift baking powder and salt with
cornmeaL mix milk, oil and beaten
eggs together, stir into the meal and
beat hard for minutes, pour into a
creased pan, bake about 80 minutes in
hot oven.
Boston Brown Bread.
Il l 1-2 cups cornmeal.
:1 l 1-2 cups rye meal.
l 1-2 teaspoons soda.
; / teaspoon salt.
Il cups sour milk.
Il IA cup molasses.
1 Mix and sift dry ingredients. Com