Charlevoix county herald., 1918-03-01

I future refefence')
9-%-@-@-@&-~- ~
Sensible, Economic, Patriotic
IL you are sensible, you are giving
your family plenty of mineral salts.
II you are economical, you are CIV
Ing them to your family by serving
fruits and vegetables every day. This
is much cheaper than buying patent
medicines.
II you are patriotic, you are eating
twice as many vegetables a. you used
to, and less meat and bread.
Follow these recipes. and serve
meals that are sensible. economical
and patriotic.
Suggestions for Preparation and Geek.
Ing Vegetables.
l. Pare thinly or not at all until after
they are cooked. thus saving mineral
matter and often 49, to se% OF the
whole vegetable.
q Allow one teaspoon salt 10 one quart
of water.
g. Use enough water to cover vege-
tables but no more than 10 necessary.
g. Cook highly favored vegetables un-
| covered.
S. Cook all fresh vegetables in Boiling
| water.
g. Prevent loss of food value by steam
ing vegetables.
Z. Save water from boiled vegetables
for soups and gravies.
s. II should be remembered that all
boiled vegetables may be served with
white sauce. The sauce will add much, TO
the nutritive value as well as the variety
OF the days menu.
White Sauce (Medium).
1T fat. (butter. oleo. etc.)
T flour or / T corn starch
c milk
" salt
fg pepper
Melt the butter, add the flour. salt.
| pepper ana str until mixture Is smooth.
Add milk Str sauce until II thickens.
| Cook five minutes.
| be used as meatsavers but should be
supplemented by milk. eggs and cheese.
Vegetable Substitutes for ereads.
Potatoes, sweet potatoes and ban
anas should be used as cerealsavers.
A small potato supplies a. much
starch as q large slice of bread. il
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 sus-
ars-susars In Q form which 10 part
| icularly available for body needs.
Vegetable Substitutes fer Meat.
Mock Sausage.
u cup dried or / cup canned Lima
| beans
2-3 cup bread crumbs
| tablespoons fat
| ! egg
u teaspoon pepper
" to y teaspoon sage
| IL teaspoon salt
Cook beans, II dried are used, IL
| hours. Put beans through strainer. Add
other ingredients. Shape into form of
| sausage. Roll In crumbs Tor esq and
crumbs). Brown In fat. tbacon fat or
| meat drippings give a meaty taste, but
| vegetable fats may well be used)
Tomato-Nut Loaf.
cup chopped nut meats
l cup cooked rice
cup tomato pulp
| 1M teaspoon salt
| l egg
u teaspoon pepper
| / tablespoon chopped onion
Mix ingredients. Celery. salt Or sage
may be added In small amounts. Shape
| into loaf and bake In a moderate over for
about 80 minutes This serves or y.
Serve with a white sauce. or tomato
| sauce, we'll seasoned.
vesetsble-Msst Lost
u 70 beef
1 cup cooked lsntils. beans. psas. OF
rice
egg
IA cup milk
"a cup bread crumbs
| u onion
u cup chopped nuts M dssirsA,
tablespoons fat
Mix ingredients thoroughly. - shape into
loaf, place In sneased pan. drsdgs with
flour. Bake 30 minutes II cooked meat
Is used; bake about one hour n raw meat
IL used, basting occasionally.
Raw Cabbage.
Serve raw cabbage often.
II Is especially rich In mineral salts
You can get II all winter, IL you try.
Cold sIaw.
Chop. grind or slice CABBAGE very thin.
Season with salt and pepper. Add sugar
and vinegar.
Cabbage Salad.
Chop. grind or slice cabbage very thin.
Season with salt and pepper. Mix with
boiled salad dressing or sour cream salad
dressing. Ground salted peanuts make
an excellent addition.
Sour cresr1 Salad DressIns.
I G sour cre
1T lemon fr'ce
T vinegar
T sugar (scanD
I salt
u pepper
Z mustard (mixed1
A Dozen Ways Of Serving Potstessl
4. Creamed
O. Escailoped