The Owosso times. (Owosso, Mich.) 1897-1926, 1918-03-15
I'VE WON'T WIN If WE WASTE"
Tested Wartime Recipes
PoR USE IN MICHIGAN
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future reference)
Hints for Wheatless Days


Hints for Wheatless Days
Breakfast: Serve fruit, cereals, cot.
fee or coffee substitutes for adults;
cocoa or milk for children. II
heartier breakfast is desired serve
Dreamed Goldfish, eggs when cheap.
corn cakes, etc.
Dinner: Use chicken, ducks, geese.
rabbits, fish,-either fresh or canned,
nuts, beans and peas; or serve a
cream soup. With these use vege.
tables and green salads.
Supper or Luncheon: Serve
Welsh rarebit; macaroni spaghetti or
rice with cheese; or one Of the many
other cheese dishes such as cold boil.
ed potatoes cut In cubes, mixed with
cheese sauce, covered with crumbs,
and baked until heated through. Cot.
tage cheese is one of the best meat
substitutes. Mush and milk Is good
supper dish. Try graham mush cook,
ed with dates and served with cream
or whole milk. A good cream soup
or chowder may form the principal
part of this meal.
Potato stutins for Fowl.
2 cups hot mashed potatoes
~ cups bread crumbs
or tablespoons fat
h 1 egg
teaspoon salt
teaspoon sage
finely chopped onion.
Add to the potatoes the other ingred.
tents in the order in which they are
given.
Potato and Celery Dish.
medium sized boiled potatoes
" teaspoon salt
" cup celery
1 tablespoon fat
Mix cold potatoes and finely cut cell
cry. Add salt, melted fat and stir togeth-
err Place in hot oven and brown. Stir
occasionally until celery Is we'll cooked
Possibilities of a Can OF Peas.
, /. Creamed
2. Escalloped
3. Croquettes
4. Souffle
= 5. Loaf
: 6. Salad
8. Combined with carrots and creamed
or buttered
! 8. Buttered peas in turnip cases.
Cream of Pea Soup.
Heat peas in their own liquor. drain
and rub peas through a strainer. Add
liquor to two cups of thin white sauce.
then add peas. Reheat.
Pea Roast.
u cup bread crumbs
~ cup canned pea pulp 1
l tablespoon sugar
u cup nut meats finely chopped
/ egg
| y teaspoon salt
/ IA teaspoon pepper
Q or tablespoons fat
y cup milk
Break stale bread In pieces. dry in
oven. roll and put through a pures
strainer; there should be three fourths
cup bread crumbs. Drain canned peas,
rinse thoroughly with cold water put in
sauce pan. cover with cold water bring
to the boiling point and let boil three
minutes. Drain and force through a
PURGE strainsr; there should be one-half
cup pulp. Mix bread crumbs. pea pulp.
sugar. nut meats, egg slightly beaten.
salt. pepper, melted fat and milk. Turn
into I small bread pan lined with paraf-
Cover and bake In q slow oven forty
minutes. May be garnishsd with boiled
carrots diced.
Possibilities Of . Can Of Corn.
/. Escalloped
2. CroQuettes
.. Souffle
1. SQuaw dish
8. Cream Of Corn Soup
g. Corn Oysters
squaw Dish.
(Do not use on porkless days.)
can corn
4 ID bacon
eggs
Salt and pepper
Slice the bacon and cut In small cubes |
Place In skillet over moderate IRE until
pieces are q golden brown and crisp. Add |
corn and cook fve minutes. Stir in eggs |
that have been beaten well. Remove |
from FIRE az soon as eggs are set.
Corn Oysters.
cups corn
~ cup flour
eggs
Mix corn, flour and seasonings togeth. |
or. add well beaten eggs and drop by |
spoonful on well creased griddle or |
skillet
Possibilities Of Can Of Tomatoes.
!. Escalloped
2. Clear Tomato Soup
8. Cream of Tomato
4. Tomato Aspic
s. Tomato Sauce for omelettes. Fish.
etc.
6. In dressing
Z. Meat combinations as in cooking
left overs and tough cuts
8. with spaghetti. macaroni. etc. |
Q. Lima beans and tomatoes.
Tomaxo Asnlo