Oxford Democrat., 1919-03-25
HOlasMAKKRS COLUMN.
Oorespondenss on topics Of interest 70 the ladiee
I 4 6o0Sttsd. kddIe6a: Editor H00HAK111'
C0LU0s Oxford Democrat. South PAyiss He
Modification Of Recipes.

NAO'01hbS8B4Oo " sAVS9kO0e
(By Niss Frances B. Treeman.)
The inaistent demand, that the house
keeper faces daily, for providing the
proper kind of food, 10 problem Of ever
Increasing difficulty - food prices soar.
Because OF high prices and food short
/ ages, diets are more and more restricted
and are likely to be cut down In food
materials, that have risen most In price,
regardless Of their food value on their
necessity TO the welfare Of the Individual.
This condition makes Il imperative that
che study what the vital needs OF the
family are, together With the range OF
available food materials, that will sup
| ply these needs.
Will Il reduce tho cost OF living TO use
less milkp No, for milk is now the
cheapest animal food. Mix 10 unique In
that It comes nearest OF all foods to be.
ing complete diet In itself. Here are
4 few points which It IL we'll to bear In
mind: Milk will take the place Of meat;
1t 10 the greatest source of calcium
(lime); 1t will take tho place of other
foods used chiefly for fuel and It con-
tains specific substances most necessary
for growth.
A good plan 10 TO set aside definitely,
- days supply, quart of milk apiece
for each person under sixteen and pint
apiece for each person over this age.
The two simplest ways OF using 1t to
advantage probably are, first, as white
sauce for vegetables of all sorts, either
creamed or escalloped; for macsroni or
hominy with or without cheese, or for
lotk ovar ~ oola. oud sooNnd In noddtnu.
and desserts. Vegetables supplant milk
almost ideally, since they contain the
vegetable fibre which helps to guard
against constipation, and the iron which
Is lacking In milk. Vegetables may also
be made into cream soups, which are
excellent - the hot dish for supper.
WHITE SAUCE
cup milk
tablespoons fat
tablespoons -four
Salt and pepper
Melt fat In pan, add -four and mix
thoroughly. Remove pan from fire and
gradually add the. milk, stirring con.
stantly to avoid formation OF Jumps.
Return pan to fire and boil the same
thoroughly.
KINDS OF WHITE SAUCE
No. Thin-1 cup milk, 1.2 tablespoon
-four, IL tablespoon fat, used for soups,
etc.
No. Q Thin cup milk, tablespoon
-four, tablespoon fat, used for cream
toast, soups.
No. 8 Medium cup milk, 2 table
spoons -four, 2 tablespoons fat, used for
most vegetables.
No. 4 Thick-1 cup milk, 8 tablespoons
flour, tablespoons fat, used for cro-
quettes, etc.
Use of larger variety of fats.
Less expensive fats may be substi.
tuted for the more expensive animal
ones provided milk and green leaf vege-
tables are used freely In the diet. This
reduction and substitution should come
In fats used for cooking.
EXCHANGE MEASURES IN FATS
One cup of commercial fat, compound,
chicken, beef or mutton fat, clarified,
equals one cup Of butter.
Seven eighths cup of oils, lard or hard
ened vegetable fat equals one cup Of but
ter.
When using unsslted fats in pastry,
cakes, etc., add one teaspoon OF salt to
each cup Of fat. Hardened vegetable
fats are tasteless. The flavor which 10
attributed to them and considered objec-
tionsble by some people is really the
lack Of the familiar butter flavor.