The Clio messenger. (Clio, Mich.) 1907-current, 1918-06-07
~-~-@-@-@-&-&-@-%-&-Svi
I'VE WON'T WIN If We WASTE" ]
Tested Wartime Recipes !
FOR USE IN MICHIGAN
(Cllp and save these recipes for
future reference.)
Sensible, Economic, Patriotic

III you are sensible, you are giving
your family plenty OF mineral salts.
III 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.
IL you are patriotic, you are eating
twice as many vegetables as you used
to. and less meat and bread.
Follow these recipes, and serve
meals that are sensible, economical
and patriotic.
Suggestions for Preparation and Cook.
ing Vegetables.
/. Pare thinly or not at all until after
they are cooked. thus saving mineral
matter and often 1876 to 20@6 OF the
whole vegetable.
2. Allow one teaspoon salt to one quart
OF water.
3. Use enough water to cover vege-
tables but no more than Is necessary.
4. Cook highly favored vegetables un-
covered.
5. Cook all fresh vegetables in boiling
water.
6. Prevent loss of food value by steam
ing vegetables.
7. Save water from boiled vegetables
for soups and gravies.
s. 1t should be remembered that all
boiled vegetables may be served with
white sauce. The sauce will add much to
the nutrtive value as well as the variety
OF the days menu
White Sauce (Medium).
2 T fat. (butter, cleo. etc)
T flour or / L corn starch
I c milk
" salt
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. lentils 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 cereal-savers.
A small potato supplies as much
starch as large slice of bread. IT
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.
" cup dried or 1 cup canned Lima
beans
2-3 cup bread crumbs
tablespoons fat
/ egg
IL teaspoon pepper
- to u teaspoon sage
Vi teaspoon salt
Cook beans. If dried are used, ~
hours Put beans through strainer. Add
other ingredients. Shape into form of
sausage. Roll in crumbs Cor egg and
crumbs) Brown in fat Bacon fat Or
meat drippings give meaty taste, but
vegetable fats may well be used.)
Tomato-Nut Loaf.
/ cup chopped nut meats
/ cup cooked rice
! cup tomato pulp
IL teaspoon salt
I egg
~ 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 30 minutes. This serves or y.
Serve. with white sauce, or tomato
sauce. we'll seasoned.
Vegetable-Meat Loaf.
i cup cooked entils, beans, peas. or
rice
1 egg
Il cup milk
a cup bread crumbs
"a onion
II cup chopped nuts (if desired)
8 tablespoons fat
Mix ingredients thoroughly, shape into
loaf. place In creased pan, dredge with
flour. Bake 80 minutes II cooked meat
Is used bake about one hour IL raw meat
is used, basting occasionally
Raw Cabbage.
Serve raw cabbage often.
It is especially rich in mineral salts.
You can get 1t all winter. II 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. sailed peanuts make
an excellent addition.
Sour Cream Salad Dressing.
c sour cream
2 T lemon Juice
2 T vinegar
T sugar (scanD
1 I salt
"a pepper
( mustard (mixed)
A Dozen Ways Of Serving Potatoes.
1. Creamed
g. Escalloped
3. Croquettes
4. Souffle
s. Potato and Cheese Puff
6. Potato and Peanut Puff
Z. Potato Stuffing for Fowl
g. Potato Salad
o. Hot Potato Salad
TO- Cream OF Potato Soup
H. Potato and Celery Hash
H. Mashed potato crust instead of