The citizen. [volume] (Berea, Ky.) 1899-1958, 1919-06-26

prepared by the United States Depart.
ment OF AgricultureD
II you want 20 give your daily
meals more variety than has been
possible during the winter, you will
be Interested In reading OF the changes
one woman. who lived In a town with
fairly good market. made In order
that she might use more OF the spring
foods and less OF the heavy foods.
For breakfast. instead Of pan
cakes. sausges. bacon. fried potatoes.
and hot breads. TO which her family
had been accustomed she gave them
fruits. rhubarb sauce. baked apples.
stewed prunes. grapefruit, oranges,
bananas, many kinds of cereal with
cream. toast. and eggs prepared In
various ways, not Including frying.
Green Foods Forward.
For dinners such vegetables as dan
dellon greens. spinach. beet green's,
Sale. onions. cabbare or lettuce were
always prominent. Bulky foods like
cereals and fruits took the place OF
rich pastries and cakes. Meat was
served In smaller quantities than be
fore, and once In n while was omitted.
For suppers. soups and salads be-
came partially sweetened with figs
and raisins. and sponge cake served
with fruit gelatin dishes and buildings,
were the favorite desserts.
The Office Of Home Economics, u.
81 alaA ha.
lieves In menus which Introduce fresh
vegetables and fruits. and has tried
out the recipes given below. finding
them satisfactory. These menus and
the recipes for the less common
dishes were given merely as sugges-
lions for those who care to use their
originality as this woman did In the
preparation OF spring menus. The
housekeeper who lives on a farm or In
a small town can follow the same plan
to even better advantage, as she can
usually gather many sorts OF wild
greens and often her own rhubarb,
kale. cabbage. and spring onions.
Some sprinotime Menus.
BREAKFAST
Rhubarb Sauce.
Oatmeal cooked in fireless cooker) Cream
Poached Eggs on Toast.
DINNER
PURGE OF Spinach
scalloped Potatoes Cheese Fondue
Dreamed Caulifiower
Prune Pudding
SUPPER
.A.lA
Baked Potatoes Buttered Beets
Diced Fruit Cookies
BREAKFAST.
Grapefruit
Corn-meal Mush with Cream
Coddled Eggs
Coffee
DINNER
Clear Soup
Salmon Loaf with Creamed Peas
Mashed Potatoes
Lettuce Salad with Mayonnaise Dressing
Chocolate Bread Pudding
SUPPER
Eggs Florentine
Apple Celery and Raisin Salad on Lettuce
Lemon Sherbet Cake
BREAKFAST.
Stewed Prunes
Prepared Cereal Cream
Bacon and Eggs
DINNER.
Clear Soup
Roast Beef Brown Potatoes
Greens with Brown Tomato Sauce
Rolls Butter
Rhubarb Short Cake
SUPPER
Potato Salad Deviled Eggs
Dreamed String Beans
Rhubarb Marmalade
Bananas and Cream Cookies
How to Make Some Of the Dishes.
PURGE OF Spinach.
" peck spinach washed. picked over
and cooked until tender). Drain spinach
and rub through sieve. Reheat. Add:
Q tablespoons butter. 1 tablespoon -four.
u cup cream.
Arrange on serving dish and garnish
with hard cooked eggs.
PRUNE PUDDING.
Q cups milk Few grains cayenne.
" cup corn sirup. fine
tablespoons corn " teaspoon salt
starch. teaspoon vanilla
" prunes cooked
Heat TX cups OF the milk In double
boiler. Mix u cup cold milk with
corn starch and add together with the
corn strip. prunes and salt to the hot
milk. Cook twenty minutes. cool, add
vanilla. and serve with cream. This
recipe will make four servings.
GREENS AND PEA TIMBALEs.
cup pea pulp. 3 tablespoons melted
I cup greens Cook fat
ed and cut fine). Y teaspoon pepper
. eggs Few grains cayenne
~ teaspoons salt 70 drops onion juice
Mix ana turn into creased molds.
set In pan Of hot water and bake IN