Albuquerque morning journal., 1918-09-27
Food Administration
State News Bulletin
school Lunch Baskets.

School lunches for the children
have again become the chief thought
for many mothers in the morning.
it is easy enough to prepare whole
some milk dishes when the children
are at home, but TO find something
That viii pack safely in a basket or
pnil is another question,
The subject of food for children
has become vital this year when IL
is realized as never before how nee
essary% Is to provide for the coming
generation School lunches which
win be economical and which, above
all, viii provide sufficient nourish-
ment must be carefully planned by
housekeeperS.
a few suggestions of wholesome
basket lunches are offered by the
United States food administration:
Cheese sandwiches, orange, dates
stuffed with nuts.
Hard cooked eggs crisp baking
powder biscuits, celery, prunes
stuffed with peanut butter,
Baked bean and lettuce sand
wiches, apple sauce. small cakes
Economy in Buying and Using Meat
Although meatless days are not at
present a part of the official pro-
gram of the United States food ad-
ministration there is still great need
of intelligent economy, both in the
buying and in the use of meat.
Because the larger beef is needed
for the soldiers the civilians are
asked to use only the lighter cuts
now.
Since meat is bound to be the most
costly of all foods in these days of
saving, every housekeeper should
become acquainted with the use of
the less expensive cuts. There are
so many ways of serving these
cheaper cuts, in the form of Ham
burg steaks, curry balls, kibbee,
stews, ragouts, pot roasts and dishes
with white sauces that the clever
housekeeper can get along quite well
without using the more expensive
cuts.
The following are two satisfactory
recipes:
Kihbee.
Chop uncooked tough meat very
fine; put it twice through a grinder
To each pound, allow tablespoon Of
grated onion a tablespoon of chop
ped parsley, a teaspoon of salt, Just
dash of pepper. Form into balls
about the size of an egg, stand in q
baking pan, add half a pint of
strained tomatoes. a tablespoon of
butter and bake slowly thirty min
utes, basting three or four times.
Beef Timblc.
Chop fine one pound of leftover
tough bits of lean beef, cook together
for a moment a gill of strained to-
matoes and one cup of bread
crumbs; add to the meat, rub to a
smooth paste, season with a quarter
Of a teaspoonful of celery seed, a
half teaspoonful of salt and a dash
Of pepper; mix then stir in care
fully the well beaten whites of eggs
fin into custard cups. stand in pan
Of boiling water and cook in mod
crate ovor twenty minutes Serve
with tomato sauce.
Potato Meat Dumplings.
Take any pieces of cold cooked
meat, chop them fine, season careful
ly with salt, pepper, chopped parsley
or celery. To each pint allow two
tablespoonfuls of melted butter. For
the crust you may use left over cold
mashed potatoes; il So add a little
milk and stir them over the fire un-
til smooth and hot, If potatoes are
boiled for the purpose, add salt, but
ter and milk, and beat them until
light. Line TO the depth of one inch
a baking dish, put the meat in the
center. cover the top with mashed
potatoes, smooth, brush with milk
and bake in moderate oven half
hour.