The twice-a-week Twin Falls times. (Twin Falls, Idaho) 1916-1918, 1918-04-04
In Tune With
The Times


It's a patriotic tune-sounded to
marching feet
Uncle Sam says "Housekeepers,
everybody, keep in line
And housekeepers all over the coun-
try are cheerfully bending all their
energies to contribute the desired saw
ing and service. They are falling val
iantly into line-saving wheat, ami
NAL fats, beef, pork sugar
They are discovering new uses for
cereals like cornmeal, barley, oats
in bread and cake making, muffins
biscuits.
Here is an old-fashioned ginger
bread recipe, which is quite in tune
with the times:
Gingerbread
cup New Orleans molasses.
2 scant tablespoons Cottolene, melt
ed.
l cup boiling water
l level teaspoon soda
IL cups flour
~ cups barley meal
l tablespoon ginger.
Dissolve soda in tablespoon boiling
water and add it to the molasses. Sift
together the barley meal, flour and
ginger Add the melted Cottolene and
boiling water to first mixture Beat
well, then add the flours sifted with
ginger Beat until smooth. Bake in
moderate oven about 80 minutes.
1t is well to remember that mixtures
made with molasses are likely to
scorch and burn quickly.
WHALE MEAT TASTES
GOOD AS BEEF
Several kinds of new sea food are
being put on the market. A writer of
an article on sea food says
Whaling is not what it used to be,
but there are still some one thousand
five hundred of them killed each year
on the Pacific coast. In the body of
each of these whales there is ten
thousand pounds of first class meat.
The Japanese whalers retrieve this
meat and find ready market for it at
home. The American whaler throws
it away
ct is a fact not currently appre-
ciated that the whale is not fish. It's
flesh has no fishy taste whatever. The
whale is a warm-blooded animal, is a
mammal which suckles it's young. Its
flesh is therefore comparable with
that of other mammals such as COW
it is steak
IAN enterprising whaler last sea-
son brought some whale meat into
Seattle and placed it in the butcher
shops and had it served at the hotels.
1t sold for ten cents a pound, and the
hotels served steaks for forty cents
that would have cost a dollar-fifty
had they been beef. Guests ate of the
whale meat and pronounced it as good
as beef. Last year, also, the same ex-
pertinent was tried at Long Beach,
California, and the whale meat sold
readily in the butcher shops and was
liked by consumers. So it is earnestly
urged, in these trying times, that the
housekeepers and hotels use the
steak of these 1,500 whales, which is
equal to nutritive value to the meat
of 100000 prime porkers."
Cottage Cheese
A very economical substitute fol-
meat is supplied by cottage cheese
1t contains a larger percentage Of
protein than most meats and furnishes
this material at much lower cost
In each pound of cottage cheese there
is about One-fifth of a pound of pro
TEN, nearly all of which is digestible
MEATS BcueIdlly contain less protein
and besides have certain amount o
waste, such as bone and other med
ible material
A pound of cottage cheese dali,
will supply all the protein requires
by the average adult engaged in
. sedentary occupation.
!: The following table prepared b
cottage cheese is much cheaper thai
meat as source of protein:
One pound of cottage cheese equals
: 127 lbs. sirloin steak.
100 lbs. round steak.
1877 lbs. chuck steak
1.52 lbs. fowl.
1.46 lbs. fresh ham.
: LA lbs. smoked ham.
1.5S lbs. loin pork chops.
1.31 lbs. hind leg of lamb
1877 lbs. breast of veal.
: Cottage cheese can be made of ski
! milk that would otherwise go to vast
After removing the cream for the co
fee. the skim-milk that is not use
for buildings, gravies. etc, can easil
be made into cottage cheese.