The diamond drill., 1918-03-09

ing them 10 your family by serving
fruits and vegetables every day. This
is much cheaper than buying patent
medicines.
IL you are patriotic, you are eatine
twice as many vegetables as you used
10, and less meat and bread
Follow these recipes. and serve
meals that are sensible. economical
and patriotic.
Suggestions for Preparation and Cook.
ing Vegetables.
1. Pare thinly or not at all until after
they are cooked. thus saving mineral
matter and often 15% TO 20% OF the
whole vegetable.
2. Allow one teaspoon salt to one quart
OF water.
g. Use enough water to cover vege-
tables but no more than Is necessary.
4. Cook highly favored vegetables un-
covered.
s. Cook all fresh vegetables in boiling
water.
8. Prevent loss OF food value by steam
ing vegetables.
z. Save water from boiled vegetables
for soups and gravies.
3. II should be remembered that all
boiled vegetables may be served win
white sauce. The sauce will add much TO
the nutritive value az well as the variety
OF the days menu.
White Sauce (Medlum).
2 r fat. tbuttsr. oieo. etc)
flour or T corn starch
! G milk
"a ( salt
x pepper
Melt the butter. add the flour. salt.
pepper. and stir until mixture Is smooth.
Add milk. Stir sauce until 1t thickens.
Cook FIVE minutes.
Peas. beans. lentiis and peanuts can
be used as meatsavers but should be
supplemented by milk. eggs and cheese.
Vegetable Substitutes for Breads.
Potatoes, sweet potatoes and ban
anas should be used as cereaLsavers.
A small potato supplies as much
starch as a large slice OF bread. II
contains rather less protein but this
can be made UP by some other article
OF diet such as milk. eggs or cheese.
All ripe fruits, and such vegetables
as beets. carrots. turnips and sweet
potatoes are valuable sources of sug
ars-sugars In a form which Is part
icularly available for body needs.
Vegetable Substitutes for Meat.
Mock Sausage.
IA cup dried or cup canned Lima
beans
ga cup bread crumbs
tablespoons fat
1 egg
IA teaspoon pepper
"A TO "a teaspoon sage
"A teaspoon salt
Cook beans, IL dried are used. liz
| hours. Put beans through strainer. Add
other ingredients. Shape into form OF
sausage. Roll in crumbs (or egg and
crumbs). Brown In fat. (Bacon fat or
| meat drippings give n meaty taste, but
vegetable fats may well be used)
Tomato-Nut Loaf.
cup chopped nut meats
1 cup cooked rice
! cup tomato pulp
~ teaspoon salt
/ egg
"a teaspoon pepper
| tablespoon chopped onion
Mix ingredients. Celery. salt or sage
! may be added in small amounts Shape
| into loaf and bake in moderate over for
/ about 30 minutes This serves 6 or y.
| Serve with a white sauce. or tomato
sauce. well seasoned.
Vegetable-Meat Loaf.
u N beef
/ cup cooked lentils. beans. peas. or
rice
| egg
n cup milk
a cup bread crumbs
a onion
IL cup chopped nuts Qf deslred)
tablespoons fat
Mix Ingredients throughly, shape into
loaf, place in CREASED pan. dredge with
| flour Bake 80 minutes IN cooked meat
Is used bake about one hour n raw meat
Is used. basting occasionally.
Raw Cabbage.
Serve raw cabbage often
! II is especially rich In mineral salts.
You can get Il all winter II you try.
Cold slaw.
chop. grind or slice cabage very thin.
Season with salt and pepper Add suga,
and vinegar.
Cabbage Salad.
Chop. grind or slice cabbage very thin.
| Season with salt and pepper Mix with
dressing Ground salted peanuts make
an excellent addition.
Sour Cream Salad Dressing.
I G sour cream
TT lemon Juice
2 IT vinegar
IT sugar (scanD
salt
"a pepper
4 mustard (mixed)
A Dozen Ways Of Serving Potatoes
Il I. Creamed
2 EscallOped
Z. Croauettes
4 Souffle
I &. Potato and Cheese puff
g. Potato and Peanut Pun
Z. Potato Stuffng for Fowl
s. Potato Salad