The L'Anse sentinel. (L'Anse, L.S., Mich.) 18??-current, 1918-03-16
I'VE WON'T WIN If We WASTE
Tested Wartime Recipes
FOR USE IN MICHIGAN
(Clip and save these recipes for
future reference.)
Hints for Wheatless Days

Breakfast: Serve fruit. cereals. cot.
fee or coffee substitutes for adults:
cocoa or milk for children. II n
heartier breakfast is desired serve
creamed Goldfish. eggs when cheap.
corn cakes, etc.
Dinner: Use chicken. ducks, geese.
rabbits. fish.-either fresh or canned.
nuts, beans and peas; or serve a
cream soup. With these use vege.
tables and green salads.
Supper or Luncheon: Serve
Welsh rarebit; macaroni spaghetti OF
rice with cheese: or one OF the many
other cheese dishes such as cold boil
ed potatoes cut in cubes, mixed with
cheese sauce, covered with crumbs
and baked until heated through. Cot
tage cheese IL one OF the best meat
substitutes. Mush and milk Is a good
supper dish. Try graham mush cook
cd with dates and served with cream
or whole milk. A good cream soup
or chowder may form the principal
part of this meal.
Potato stuffine for Fowl.
cups hot mashed potatoes
4 u cups bread crumbs
or tablespoons fat
1 egg
teaspoon salt
] teaspoon sage
finely chopped onion.
Md to the potatoes the other ingred-
tents In the order In which they are
given
Potato and Celery Dish.
5 medium sized boiled potatoes
y. teaspoon salt
II cup celery
1 tablespoon fat
Mix cold potatoes and finely cut col
cry. Add salt. melted fat and stir togeth-
or Place in hot oven and brown. Stir
occasionally until celery Ii well cooked.
Possibilities Of Q Can Of Peas.
1. Dreamed
.. Escalloped
3. CroQuettes
4. Souffle
8. Loaf
8. Salad
7. Cream OF Pea Soup
s. Combined with carrots and ccoamsd
or buttered
o. Buttered peas in turnip cases.
Cream OF fed soup.
Heat peas In their own liquor. drnip
and rub peas through a strainer. hdd
liquor to two cups OF thin white sauce.
then add peas, Reheat.
Pea Roast.
u cup bread crumbs
~ cup canned pea pulp
tablespoon sugar
u cup nut meats finely chopped
! egg n.
u teaspoon salt
N teaspoon pepper
or ) tablespoons fat
Y cup milk
Break stale bread In pieces. dry In
oven. roll and put through PURGE
/ strainer: there should be three fourths
cup bread crumbs. Drain canned peas
rinse thoroughly with cold water. put In
saace pan. cover -..h cold water. bring
to the boiling point and let boil thres
minutes. Drain and force through a
PURGE strainer; there should be one-haif
cup pulp. Mix bread crumbs. pea pulp.
sugar. nut meats. egg slightly beaten.
salt. pepper meitec fat and milk. Turn
into n small bread pan Lined with paraf-
! Gao paper. and let stand fifteen minutes
Cover and bake in n slow OVEN forty
minutes. May be garnished with ooiles
| carrots diced.
Possibilities Of a Can OF Corn.
I. Escalloped
2. CroQuettes
J. Souffle
4. Sauaw dish
&. Cream OF Corn Soup
6. Corn oysters
squaw pish.
(Do not use on porkless days.S
| I can corn
"a N bacon
| 2 eggs
Salt and pepper
Slice the bacon and cut In 8 all cubes
Place In skillet over moderate fire until
pieces are n golden brown and crisp. add
corn and cook five minutes. Stir In eggs
| that have been beaten wei. Remove
! from fro az soon NJ eggs are set.
Corn Oysters.
. cups corn
" cup flour
3 eggs
4 Salt and pepper
MIX corn. -four and seasonings toGeth-
| ar. add well beaten eggs and drop 6y
spoonful on well creased griddie OF
skillet.
Possibilities Of . Can Of Tomatoes
| I. Escailoped
g. Clear Tomato Sour
\ & Cream of Tomato
T. Tomato Aspic
g. Tomato Sauce for ome'ettss, FisA.
| etc.
| & In dressing
| Z. Meat combinations ~ in ceokhg
| isft overs and tough outs
4 WITH spaghetti. macAr0ni. etc.
D. Lima beans ana tomatoes.