Williston graphic., 1919-02-27

Reduce the amount of milk one
half if the calf becomes sick.
Helpful Recipes
For the Housewife
The housewife who is overlooking
the possibilities in peanut butter,
during these days of mean conserva-
ton, is missing good chance of sup
plying her family with a food pos
sessing high protein and a high
energy value at low cost.
Peanut butter was used first as
food for the sick; later it appeared
on the home table as a side dish. OF
late years, it has come into its own
and its value as q supplier of protein
and fat in the diet is now we'll recog-
nized.
The larger part of that now used is
made in peanut butter factories, but
many still prefer to make in the home
what they use. An ordinary food
chopper is used for the purpose-salt
may be added to the nuts before or
after grinding.
Peanut Butter Recipes
Remember when planning your
recipes that peanut butter possesses
$50 calories per pound.
Peanut Butter Omelet
eggs, 4 tablespoons milk, 6 table,
spoons peanut butter, 1 tablespoon
salt.
Mix peanut butter with the milk.
Separate the whites and yolks of the
eggs and beat we'll. Blend milk with
the beaten yolks and fold in the beat
en- whites. Brown the omelet and
fold. Serve on a hot platter with
cream or tomato sauce.
Peanut Butter Loaf
cups bread crumbs, l cup cooked
rice, 1-2 cup chopped stuffed olives,
IA teaspoon celery salt, 1-2 cup pea
nut butter, teaspoon onion juice,
q teaspoons salt, 2 eggs, 1-2 cup
milk.
Mix the ingredients and form into
a loaf. Bake until brown. Serve with
a tomato sauce.
Scalloped Rice with Peanut. Butter
Sauce
Make a peanut sauce as follows:
cups milk, tablespoons flour, 6
tablespoons peanut butter, 2 tea
spoons salt, teaspoons onion juice,
2 1-2 cups cooked rice.
Blend the -four and the peanut but
ter with a little cold milk. Add to
the hot milk with the seasonings.
Cook until it thickens. Put layer
of rice in a baking dish and cover
with a layer of the peanut sauce. Re-
peat until the dish is full. Bake in
an oven for 20 minutes.
Peanut Butter Salad Dressing
1-2 cup sour cream, 2 tablespoons
peanut butter, 2 tablespoons vinegar,
l egg, 1-2 tablespoon sugar, 1-2 tea
spoon salt, IA teaspoon mustard, 1-8
teaspoon paprika.
Mix and cook in double boiler un-
til thickened.
Peanut-Butter Sandwich Cream
l cup milk, tablespoon flour, l
tablespoon water, l egg, l teaspoon
salt, Ia teaspoon paprika, 2 table,
spoons vinegar, IL cup chopped stuff
ed olives, cup peanut butter.
Heat the milk in a double boiler.
Blend the flour, water and peanut
butter to a smooth paste, add salt
and paprika and the egg beater
slightly. Mix with the hot milk
and cook for five minutes in the
double boiler. Add the chopped
olives and vinegar. Cool and spread
on sandwiches.
Make only the quantity needed for
immediate use, as this sandwich
cream does not keep we'll.
Peanut-Butter Cookies
1-2 cup corn sirup, 1-2 cup sugar,
4 tablespoons shortening, 8 table,
spoons peanut butter, Ia cup milk,
2 eggs, l teaspoon salt, teaspoon
vanilla, 3 teaspoons baking powder,
2 1-2 cups rice flour, 1-2 cups
wheat flour.
Peanut Butter Cake Filling
1-2 cup corn sirup, 1 tablespoon
vinegar, IA teaspoon salt, table,
spoons peanut butter, The white of
l egg.
Cook the corn sirup with the Vine
gar until it forms hard ball when
dropped in cold water. Pour over
the beaten egg white and bea: until
stiff. Add the peanut butter the
last thing. Spread between the lay
ers of a simple egg cake or sponge
cake. Serve with fork.
CARE OF BROOD SOWS
Brood sows should have dry, we'll
ventilated, we'll lighted, we'll bedded
quarters in which to live. If these