The Birmingham age-herald., 1918-11-02

The matter of one's own kitchen eco- monies should occupy first place in the housewives war work If the people it your kitchen are working for the Kaiser by failing to cheerfully follow the food administration advices, 1t undermines aA the positive work you do.
 When servants do not willingly CO., operate the home managers may enforce conservation work by arranging her menus and indicating recipes to be used.
 The work in the culinary department of every war kitchen is still centered about the five food principles. Just a little more general conservation work is required from each individual.
 It is so easy to get into a rut regarding the ways of preparing the liberty foodl that each new recipe or suggestion is equal to one round of ammunition against the Hun. This is the time to take the sterner course and devise new and ap- petizing ways of serving all food.
 It is often easier for the housewife who does her own work to install com plete conservation policy than for the director of menage to inspire all her assistants with the principles of world economies.
 THRIFT AIDS
 When alternating canned salmon for meat it is astonishing how far one can will go if the salmon is prepared in a dish of baker rice. Fill the glass or porcelain baking dish with alternate lay CTS of cooked rice and thin layers of salmon, add seasoning and 3 thick white sauce and place in the oven to heat through and brown.
 Make croquettes of the remaining fish HqVn crOnnettac Tf1a6a xyjt d crumbs, cooked rice or canned honliny and bound with white sauce made witlt oleomargarine and corn starch as e base
 Women cook mostly to please the mas culinc members of the family. The ways of preparing alternatives here suggest ed have been voted excellent bysa num- Der of hearty business men. Their wives tried thesa recipes In their respective homes anu the vote was for more in every case. 7,
 A can of beans will make outlets for dinner or a main dish salad for luncheon.
 Cheese will help piece out q light, pro- tein main dish or If served en casserole with rice, macaroni, hominy or oats, make highly nutritious dinner dish.
 A melted cheese sandwich with hot beverage gives the light worker ample for luncheon.
 Peanut butter lends itself to so many uoCo clic "cioCIo IoW we SFth SOI oiI without it always on the pantry shelf As meat alternative 1t is best served in outlets or loaf. It has place in the conservation fat group as a shortening and in the conservation sweets both as 8 filling for dates and prunes to replace candy
 It almost seems to be going from the sublime to the ridiculous to say that the saving of fats is a sacred duty. Such is the case however and we must con- tinue to use vegetable shortening, nut and oeomargarines. See that in your kitchen the vegetole is used for all pas try making and for all deep frying and purposes The very best oleo- and nut margarine thould he used m r,ace of butter in caSs making and foi tatl,, use. We must re serve our dairy products for army use. h chargr ing your recipes use the same amount of vegetole or clear drippings as of pure lard.
 Pork sausage, made of select govern ment inspected pork trimmings, should be consumed by us, as they are too per- ishabie to ship. The drippngs from this choice food make tasty base for white sauces and gravies. Spiced by adding bit cf grated onion or sweet pepper, spread is provided for rye tread tc be served with salt or smoked meat.
 Give the children such fruits as figs,