The broad ax., 1918-03-16
Hnrs on room sAvno.


| These are the times when al classe
, | Of people, whether they 90 desire or not
are forced to take careful and seriou
Thought as to their daily food supplies
. For the first time In the history o
this country, which has always produce
more foodstuffs than its own peopl
could consume, there is Q serious short
age of almost everything that goes +
supply our tables This does not meal
that we have not produced, As We Away
have, more than enough to meet on
l own needs; but It does mean that vi
are called upon to share with other PEG
Piles, not only our surplus food supplies
but . goodly portion Of that which
under ordinary conditions We would
use ourselves.
It has often been charged, and now
admitted, that we are q careless, waste
full people. Now, because Of the condi'
tions created by the great world war
we are compelled to practice the most
rigid economy, even to the point Of self
denial, in the use Of foods, and all to
the end that starvation and famine may
not obtain in the lands across the sea.
So that where we have been lavish, care
less and wasteful in our use Of foods,
now we must be careful and economical.
This is why we now have meatless and
wheatless days here, in order that we
may help to prevent eatless days, both
at home and abroad.
The u. 8. Food Administration Is now
giving some timely hints on food saving,
both in the matter Of selections Of foods
and in the ways they are prepared to
make them both palatable and nutri-
tious. For example, meat in the form
Of stews is highly recommended, be-
cause they can be made from the
cheaper priced meat and when combined
with vegetables and properly made they
are delicious and nourishing. It Is Q
mistake to think that one must eat .
lot of meat in order to be strong. Meat
is good to build up the body; so too are
many other foods.
In a meat stew part Of the building
you need comes from the meat,
which is, Of course, the expensive part
of the dish; but q goodly part Of this
same needed material also comes from
the peas, beans, hominy, barley and po-
tatoes. The comparatively small pro-
portion gives flavor to the meal and
gives, with the cereals or vegetables,
what your body needs. Here is q recipe
for q stew for FIVE people:
One pound Of mutton, u cut pearl
barley, 1 tablespoon salt, potatoes,
onions, celery tops. To prepare, cut
the mutton in small pieces and brown
with the onion in fat cut from the meat. |
Pour this into q covered sauce pan and |
add two quarts of water and the barley.
Simmer for y hour. Then add the po-
tatoes cut in quarters, seasoning, herbs |
and cook u hour longer. A delicious
beef stew for five people can be, made
in the same way, using peas, carrots and
potatoes. The stews can be changed
10 make them different and to suit the |
season.
And in the making Of these stews the
meats can be Of the cheaper kinds.
This means the cheap cuts, such as the
aank, rump, neck or brisket. The long,
low cooking makes them both tender
md palatable. Game and poultry may
Ilso be used with equal success. In
he making potatoes and barley may be
lsed, or barley alone, or rice, hOminy or
nacaroni. Carrots, turnips, onions,
'eas, beans and cabbage can be used as
esired. In this way q variety Of ex.
client stews that are both appetizing
nd nourishing may be served.