Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-01-02
GOOD THINGS TO EAT

The following menus. from the De
cember issue of Good Housekeeping
are reprinted by special permission:
Molasses cookies, b272 total calories
34S protein calories-One and one-hal
cupfuls molasses. one-half cupful ahrd
ened shortening, one-quarter cupful veg
etable oil. three e-eights cupful boilint
water. two teaspoonfus soda, one an6
one-half teaspoonfus ginger. one-hal
teaspoonful cinnamon. about six cup
fuls -four. one-half teaspoonful salt.
Cream the shortening and add the mo
lasses oil. and boiling water. Sift th'
dry ingredients together, using eaua
parts of rye. barley. and graham flour
and add to the mixture. Roll out on
Toured board, cut. and bake in mod
crate oven.
Company cake, $40 total calories, 13t
protein calories-Four eggs. four table
spoonfuls potato flour, one teaspoonful
| baking powder, one-half teaspoonfu
vanilla, four tablespoonfuls sugar
Beat the yolks and sugar to cream
Add the -four sifted with the baking
powder. fold in the stiffly beaten whites
add the favoring. and bake in loai
! form In a slow oven from fifty to sixty
minutes.
Fig cookies. 466 total calories, 10 pro-
TEN CdlOTleb-olt-Hdll Cuplul wi Nil
one quarter cupful corn oil. one egg
ne-half cupful rice -four. one-quarter
cupful graham flour. one-quarter cup
full cornmeal, one-auarter cupful rye
-four three teaspoonfuls baking-powder'
one-half teaspoonful cinnamon. one
quarter teaspoonful allspice. one-quarter
teaspoonful cloves, one-half teaspoonful
salt one cupful dried figs cut small. one
cupful boiling water.
Mix the srup, the oil, and the egg
well. Add one-half tho dry ingredients.
which have been sifted together. MIX,
add the water and the rest of the In
gradients. Drop by spoonfuls on creased
pans and bake In a moderate oven.
Dates or raisins may be used In place
Of figs.
Honey and nut bran mullins, 2316
total calories, 2O3 protein calories-One-
half cupful honey. one cupful barley
-four, one teaspoonful soda, one-half tea
spoonful baking powder, two cupfuls
bran, one tablespoonful melted margarin'
one and one-half Cupfuls sour mix.
three-quarters cupful finely chopped
English walnut meats.
Sift together the -four. baking-powder,
soda, and salt, and mix them with the
bran. Add the other ingredients and
bake in gem-tins for twenty-five or
thirty minutes in hot oven.
Oats and cheese sandwich filling, 337
total calories. IS protein calories-One-
half cupful cooked rolled oats, one-half
cupful grated cheese. one Tablespoonful
chopped nuts, two or three tabiespooh-
fuls prepared mustard.
To the cooked oats. which were well
salted during cooking. add the grated
cheese and chopped nuts. Mix thoroughly
with the mustard. the exact amount de-
pending upon the dryness of the oats.
Use filing between slices of buttered
rye bread.
Chicken giblet and egg sandwich fill-
ing, 2SO total calores, 40 protein
of one chicken one
hard-cooked egg. one tablespoonful
cream, one-haf teaspoonful salt. one
half teaspoonful Worcestershire sauce,
one teaspoonful tomato catsup.
Boil the giblets in salted water until
tender. Put the gblets and the egg
through a meatgrnder. Add seasonings.
This filling is very nice on rye bread
One-piece" Goldfish meal. 1850 total
$50 protein calories-One pound
salt boneless Goldfish, six medium-slzed
potatoes, three medium-sized onions,
two eggs, one green pepper, chopped
one cupful milk one cupful fish stock,
margarin.
Soak the fish In cold water to cover
for a few hours, drain. cover again, and
bring slowly TO a boil. Drain again and
cover once more with cold water. When
boiling, add the onions chopped, the po-
tatoes cut in quarters or thick slices,
and the eggs In the shell. Boil until the
vegetables are tender. Drain, saving one
cupful of the liquid for use in making
the sauce. Turn into hot dish. To
make the sauce, melt the marGarln,
add the -four, and cook till bubbling'
then add the milk and stock gradually
and cook till thickened. To the sauce
add the green pepper chopped fine, Pour
over the fish and vegetables. Shell the
Eggs. either chop or slice them and use
to garnish the dish. Add salt ana
pepper to the sauce II needed,
Macaroni with lima beans, 222O total
,alories, $50 protein calories-Two cup |
ruls cooked lima beans, two cupfuls |
one-quarter pound fat salt
,ork, two onions, four canned pimentos |
three cupfuls canned tomatoes, one
1uarter teaspoorful pepper, two tea
,poonfuls salt, boiling water.
Use either fresh or canned beans, |
,ook the macaroni in two quarts OF !
polling, salted water till tender. Fry .
he onions and pimentos chopped IN /
he salt pork cut into tiny cubes. Add |
he tomatoes and cook, stirring often, (
ill the liquid has nearly evaporated .
md they begin to brown. Then add two /
,upfus of boiling water and the season.
ng. Combine the beans and macaroni' |
,lace in a hot serving dish and pour .
he tomato sauce over all Dried beans /
nav also be used by soaking over night !
md cooking until tender.
Combination soup-l3s0 total calories. |
rs protein calories. One-half cupful /
ice. four cupfuls cold water, two cup /
uls raw diced potatoes, one and one
,alf cupfuls chopped celery and celery |
caves, one onion, grated; three cupfuls ,
milk. one teaspoonful minced parsley, !
wo tablespoonfuls margarin. one and .
,ne-half teaspoonfuls salt, one-quarter |
pepper.
Soak the rice in water until the grains .
well up. Put on the stove, add the .
potatoes, onion and celery. simmer .
gently until almost done; then ada the /
milk. margariu, salt, pepper and minced .