The Barre daily times. (Barre, Vt.) 1897-1959, 1918-05-27
Who Should Eat the Substitutes, We or
They?

There is a scanty supply of wheat i
the worlds bin Somewhere the detici
must be made up by cutting down con
sumption or if necessary, by doing with
out until the new harvest shall bring IL
more. Shall the housewives of the alice
countries be asked to accomplish this
Or shall Americas homes assume thi
wartime responsibility?
Shall we say to those women il
France: "You are used to burdens anc
sacrifices after three years of it. Yor
go ahead and take on this one, too?
Or shall we look upon this necessary
readiustment of diet as the very smallest
of war burdens and gladly spare them
this?
Who can do it with the least incon.
venience--they who are dependent on
precarious shipping for their cereals,
meats, and fats, or we who have plenty
of non-wheat grains and an ample
amount of other substitute foods?
Who can do it more easily--they who
are paying 500 to Sl35 a ton for coal
or we who still have, in comparison
with them, cheap and plentiful fuel?
Who can do it more easily--they whose
incomes are reduced by war or we who
have money enough to pay the increased
cost of the wheat substitutes
Who can do it more easily-those
women of England and France who are
in the fields and factories carrying on
the work of their men, or we who are
still in our homes?
Upon your decision depends their eff
fcieney in this war-our war.
Make Cottage Cheese of Leftover Milk.
No doubt YOU have always used plain
cottage cheese. But do you know some
of the delightful variations which can
be made by adding chopped nuts, pimen
tos, green peppers or other crisp vege
tables and serving it as salad or in
stead of meat? Have you ever tried it /
served with cream and sugar or with I
fruits or as a filing for wheatless bread
sandwiches? Have you ever eaten cot
tage cheese pie, cottage cheese pudding,
cheese and potato croquettes? The Unit
ed States food administration suggests
that you try them.
Cottage Cheese Pie cup> cottage
cheese, 2-3 cup sugar 2-3 cup milk, 2 egg
yolks, beaten, | tablespoon melted fat,
salt, u teaspoon vanilla. Mix the in
gradients in the order given. Bake the
pie in one crust. Make crust of barley
or corn -four. Cool it slightly and cover
1t with meringue made by adding 2 ia {
blespoons of sugar and He teaspoon of
vanilla to the beaten whites of 2 eggs +
and brown it in a slow oven.
Cottage Cheese Pudding cold corn
meal mullins. 2 eggs, | cup milk, 1a tea
spoon salt, " cup sugar, | cup cottage
cheese, "a teaspoon soda, 1a teaspoon
a llspice. u teaspoon mace II teaspoon I
cloves, 81 cup seeded raisins. Cut the
mullins into cubes and place in creased
baking dish. Beat the yolks and whites
Of the eggs separately. Blend with yolks
he milk, salt and sugar and cheese, to
which has been added the soda. Add the
'pice and chopped raisins and lastly fold /
n the stiffly beaten whites. Pour this
mixture over the cubes and bake like
'ustard in a moderate oven. If desired 7
he white of | egg may be beaten sep
rately, sweetened with l tablespoon of
ugar and spread over the top of the pud
ling just before removing it from the
wen. n
Cheese and Potato Croquettes-l cup :
ottage cheese, tablespoons chopped
'arsley, ! teaspoon chopped green pep D
'er. q teaspoon soda, z teaspoon salt,
ash OF cayenne, dash of paprika Mix
hese ingredients very thoroughly and
orm into small rolls Then imbed the
oils in mashed potatoes which have been
easoned with salt and pepper. forming
larger roll of each. Roll the finished r,
roquettes in egg and bread crumbs and
~ IN a pan containing about ! table
pooh of hot fat or brush with melted
Il and brown in a hot oven.