The Owosso times. (Owosso, Mich.) 1897-1926, 1918-03-01

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 l5% to 20% OF the
whole vegetable.
2. Allow one teaspoon salt to one quart
of water.
3. Use enough water to cover vege-
tables hut no more than Is necessary.
=. Cook highly Favored vegetables un-
covered.
s. Cook all fresh vegetables in boiling
water
6. Prevent loss OF food value by steam
ing vegetables.
Z. Save water from boiled vegetables
for soups and gravies.
g. 1t 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).
T fat. (hutter oleo etc)
t flour or 4 corn starch
c milk
" salt
g pepper
Melt the butter. add the flour salt.
pepper, and stir until mixture is smooth.
Add milk. stir sauce until it 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 cerealsavers.
A small potato supplies as much
starch as a 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
"a, cup bead crumbs
3 tablespoons fat
egg
1Gaspoon pepper
" to " teaspoon sage
Il teaspoon salt
Cook beans, II dried are used. IA
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 "A meaty taste. but
vegetable fats may well be used)
Tomato-Nut Loaf.
cup chopped nut meats
cup cooked rice
I cup tomato pulp
III tea poon salt
egg
" 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 or y.
Serve with white sauce. or tomato
sauce, we'll seasoned.
vegetabie-Meat Loaf.
y 10 beef
rice
! esq
N cup milk
u cup bread crumbs
Il onion
Z cup. chopped nuts az desired)
S,tablespoons fat
MIX ingredients throughiy. shape into
loaf. place in CREASED pan. dredge with
-four Bake 30 minutes II cooked meat
10 used: bake about one hour II raw meat
10 used. basting occasionally.
Raw Cabbage.
Serve raw cabbage often.
II IL especially rich in mineral salts.
You can get II all winter. II you try.
Cold sIaw.
Chop grind or slice CABBAGE very thin.
Season with salt and pepper. Add sugar
and vinegar.
n 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 Cream Salad Dressing.
c sour cream
+ lemon Juice
2 T vinegar
+ sugar (scano
salt
" I pepper
I mustard (mixed)
A Dozen Ways Of Serving Potatoes.
l. GRAINED
2 Escalloped
g. croquettes
T. Souffie
g. Potato and Cheese Puff
g. Potato and Peanut Puff
T. Potato Surfing for Fowl
g. Potato Salad
o. Hot Potato Salad
10. Cream Of Potato Soup
IL. Potato and Celery Hash
Ia Mashed potato crust instead of
dough for meat pies.
Potatoes and Cheese Puff.
1 cup mashed potato
N cup milk
" teaspoon salt
egg
" cup grated cheese
Beat milk into potato, add beaten egg
and salt. and gradually stir In grated
cheese Bake In buttered muffin tins Or
ramekins I'm a slow oven.
NOTE-rn all OF these recipes all meas
urenents are level. and T equols tabla-
epoon EQUALS teaspoon, 9 equals cup.
- -. -. f,m oU o.