Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-02-09

Ing powder. Add nut meats anu pour
in creased tin and let stand in warm
place for 20 minutes. Bake in slow
oven one hour. Very good made OF
whole wheat Hour.
Roas, Flank with Tomatoes-Take
flank steak. wash and wipe of well,
put IN pan. season well with butter,
salt and pepper. Then take can OF
pour over top OF steak and
%, roast real slow until steak is real
tender. II necessary you may add little
water. but you'll find the tomatoes
make enough moisture for meat.
Makes very nice meal.
Spaghetti a la ltalienne - Three
quarter cup olive oil, one large onion.
one green pepper, three cloves, gar
lie, one teaspoon salt, one tablespoon
-four, one small can Italienne tomato
paste. one scant pound fine spaghetti
Chop together onion. green pepper
and garlic. Stir in saucepan with oil.
Let fry until onion begins to brown,
then add can OF tomato paste. salt and
-four rubbed smooth with water. Cook
FIVE minutes.
AOOh Until aOhO IL oSAAAAeS
water. drain in colander thoroughly.
add 20 sauce. serve steaming tot with
grated Parmesan cheese.
Breakfast Food Made From Stale
Bread-Put old bread or toast which
has not been buttered in place where
it will become hard and dry. Put
through food grinder. Put in oven
and toast on all sides. Serve with
sliced bananas and cream. This makes
a very good dish for children
Graham Waffles for Wheatless DAYS
One cup grahamfiour one-half tea
spoon salt, one round teaspoon baking
powder, one-aup sweet milk. two
thirds cup cold water.
Mix dry ingredients. then add milk
and water Beat vigorously and bake
on well-greased hot waffle iron. Serve
either with chicken and gravy or hut
ter and powdered sugar. They should
be eaten as soon as baked so they Will
be crisp.
The batter should be very thin so
as to be "runny" and is much nicer II
left to rise five minutes before using.
This will make six waffles.
Best Salad-On each salad plate
place two crisp lettuce leaves. add one
round slice canned pineapple and one
tablespoon chopped English walnuts'
Now add ore tablespoon salad dress
ing, chill and serve with few glace
cherries on top. Dressing: Six Ia
blespoons sweet cream, six marshmal-
lows, one-half tablespoon powdered
sugar. one teaspoon vinegar. one-halt
teaspoon salt lido not use any pepper.
Cook three minutes and remove from
fire; when almost cold add to the
beaten whites Of two eggs and beat
very lightly and serve on salad. This
is good served on any fruit salad. A
good salad for receptions.
United States CooKies-Take one
pound sugar. one-half pound butter. a
cake Of chocolate. Dissolve in pint OF
warm water. Add three beaten eggs
two even teaspoons soda and just
enough flour to roll <out. Bake on a
tin in rounds. Then place two to-
gether in the form Of sandwich with
chocolate filling. Frost with white
making border around the top and
U. s. in the center.
Suet Roll-A recipe Of half cen
fury ago. made in the late autumn and
winter TO serve at the flax scrutch'
ings" and corn huskings:" Three
cups finely chopped kidney suet, one
cup cornmeal, five cups flour, two Ia.
blespoons salt, three teaspoons black
pepper. Mix well. put into muslin
bags eight inches long by three inches
wide, allowing room for flour and sue
to swell. Tie securely, put into a ket
tie OF boiling water and boil three
hours. Can be used at once or pu1
away for future use, dipping the bag
In hot water to loosen the cloth ant
crisping in the oven. A substitute fol-
meat.
Yellow Corn Hominy-Choose solid
we'll ripened corn. place one-half peel
Of the shelled corn in large kettle wei
covered with water. Add one table
spoon concentrated lye. Boil half al
hour Rinse and rub well to remov;
the skins and tiny black bulls. Covel
again with cold water. boil 20 minutes
Rinse and rub again. then boil unit
tender, using plenty Of water. as tn,
grain swelis in cooking. This has thu
full natural flavor of the corn, which
is partially il not wholly lost in tn,
sulphur bleaching of the pure whit,
hominy manufactured.
Poinsettia Salad - Place ball o
| cream cheese about the size of
small walnut cn lettuce Cover thi
with mayonna;se and place strips 0
ptmeuto at the top in the form of
/! flower.
War Cup Cakes-Take one-half cul
lard. two cups dark corn syrup, pincl
salt. one and one-half cups swee
milk, two heaping teaspoons bakin,
powder, flour enough to make bate
a little sitter than for layer cake, on
| teaspoon vanilla or any flavor to taste
| Breads.
! Oatmeal Bread--A very nourishiu,
substitute for white bread Two cup
rolled oats or one cup rolled oats an,
one cup meal this combination doe
not make as coarse bread as entir
oatmeal: three-quarter cup sugar
one level tablespoon salt, one heapin
teaspoon lard or drippings. Pour owe
these ingredients three cups boilin
water and let cool.
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