East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-04-13
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There are sO.0o0.09o kitchens in
this country. which means 10000, ,000
bI eakfast, lunch and dinner tables.
And little saving of wheat and
animal fats and sugar at each Of these
meals means real contribution to
our alliles and odur own bodys abroad
"A big help toward winning the war
Barley cornmeal buckwheat. oat-
meal potatoes and rice are all taking
their place in helping TO save wheat
And vegetable oils are now used In
place OF butter and other animal
Shortcomings In baking and cooking. !,
A friend OF ours whose family loves
their frequent hot biscuit has been
using 25 per cent rolled oats or oat-
meal with the white flour. she finds
this recipe both nutritious and deli
cious.
Oatmeal Biscuits.
One and one-half cups white flour.
12 cup rolled oats or oatmeal (un>
cooked. level teaspoons baking pow
der, 1-2 teaspoon salt. 1 level table,
spoon Cottodlene. S-4 cup milk Cor
half water and half milk.
Sift together flour oatmeal, bak-
ing powder and salt. Rub or chop In
spoon Cottolene, "a cup milk Cor
ter and mix to soft dough with knife.
Roll about half inch thick and cut.
Bake In hot oven for fifteen minutes
It's a patriotic tune-sounded to
marching feet.
Uncle Sam says: "Housekeepers.
everybody, fall in line!"
And housekeepers all over the
country are cheerfully bending all
their energies to contribute the desir-
ed saving and service. They are fall
ing valiantly into line-saving wheat.
animal fats. beef. pork. sugar.
They are discovering new uses for
cereals like cornmeal barley, oats-in
bread and cake making, muffins. bis
cults
Here is an old-fashioned ginger.
bread recipe, which is quite in tune
with the times
Gingerbread.
One cup New Orleans molasses.
scant tablespoons Cottolene melted,
cup boiling water. l level teaspoon
soda, l 1-2 cups flour. 1 1-2 cups bar.
ley meal, l tablespoon ginger.
Dissolve soda in tablespoon boiling
water and add 1t to the molasses.
Sift together the barley meal. flour
and ginger. Add the melted Cotto.
ie1e and boiling water to first mix,
cure. Beat WELL then add the flour
sifted with ginger. Beat until
smooth. Bake in moderate oven
about thirty minutes.
1t is well to remember that mix.
lures made with molasses are likely
to scorch and burn quickly.
An Oil Economy.
Phoebe's mayonnaise-Three level
tablespoons of c5rnstarch (Kings-
ford's), with just enough cold water
to dissolve. Scald with 1 cup of
boiling water and cook minutes.
Add TO the starch while boiling l IL
tablespoons salt. level tablespoons
sugar, and l teaspoon mustard and
Ia as much turneric made into
paste with 1 tablespoon vinegar. Take
from the fire and keep stirring tin
almost cold to keep smooth. Pour
into a cold salad bowl and beat with
a dover beater; when perfectly cold
add 2 yolks or ! whole egg. Then
alternately 1 cupfuI of oil and the
juice of / lemon. The oil can be
added 1-3 at a time. Season with
cayenne pepper. This dressing will
not separate and as basis for tartar
sauce has no equal
Liberty Pudding.
Into 1-2 cups boiling water slight
W salted, stir 1-2 cup coarse graham
flour which has been mixed with 1-2
cup cold water. Bring to a good boil,
then put In double boiler and cook
one hour, Then add sugar TO taste.
3 cup raisins. cut small, 1-3 cup wal
nuts cut small 1 cup milk CCarna-
tiou may be used). Heat thoroughly
aid add l beaten egg. Remove from
fire after stirring well and pour into
small cups or molds Serve cold
with thin cream sweetened with