Free trader-journal. (Ottawa, Ill.) 1916-1920, 1919-01-17
CONSERVATION D[DT
UU1lULnthuUVU !,
GIVEN MANY TIPS
ON FOOD SAVING
VERY FINE PROGRAM is HEARD
AT MEETING-PAPERS ARE
READ SHOWING DIFFERENT
WAYS OF PREPARING EDIBLes.

meeting of the home and con
servation department of the Ottawa
Woman's Club was held THURSDAY
afternoon at the home OF Mrs Fran,
els Sinnott on Paul street. This meet
ing was attended by forty-iive ladies
and was one Of the most enjoyable
and instructive ever held by this de
partment.
Mrs. Frank s. Slewder read an ex.
cellent paper on What Women Can
DO TO Help Uncle Sam in the Work
OF Reconstruction" Mrs. J. S. Edge.
comb read a paper that was greatly
enjoyed on We'll Balanced Meals. -
and Mrs. Francis SinnOtt read an in
structive paper on The Food Situa-
ton in Foreign Countries"
Miss Waller, member of the fac
ulty of the Ottawa High School, made
an excellent talk on We'll Balanced
Meals The principal requisite of
well balanced meals is that obey must
be planned in time. II is impossible
to plan your meals the first thing in
the morning and have them well bal
anced. Menus should be made out a
week in advance The ladies' feel
proud that their high school has such
an efficient domestic science teacher
At the close of Miss Waller $ talk
a fine demonstration of d wel,-bal-
anced meal was given by Mrs. ]. s
Edgecomb, Mrs. Lee Uhl and Mrs
o. f. Benson. The menu consisted OF
beef paddles, tomato a la King, welsh
rarebit, oil pickles, fig and cracker
pudding, plain cookies and eggleSs
nreatless and butterless cake. The
ladies We're served with part OF each
dish demonstrated, with a cup of tea
The recipes for the food demon
strated follow:
Beef Paddles.
One pound ground steak, one onion
one egg, one teaspoon -four, one and
one-half cup cod oatmeal, one slice
dry bread soaked in water Season
to taste. Mix we'll. Roll into paddles
and brown in butter or substitute
Add water and let simmer thirty min
utes.
Eggess, MiIkIess and BUTTERFLIES Cake
One cup brown sugar, one cup
water, one cup raisins, one small tea
spoon cloves, one small teaspoon Gin
namon. a dash of nutmeg, one hat
teaspoon salt, five and three-quartor
teaspoon melted lard Boil all to-
gether three minutes. When cold
add one even teaspoon soda dissolved
in hot water two cups -four mixed
with one-half teaspoon baking pow
der Bake in slow oven forty minute
Meat ubstitute--WeIsh Rarebit.
One tablespoon flour, one table
-one-fourth teaspoon salt, one cup milk, !
ehalf pound cheese, dash cayenne |
Rub -four and melted butter together |
with seasoning. Pour over it the no, /!
milk, string vigorously When thick |
ened cut cheese into it, and when ,
melted pour over bread or crackers F.
toasted on one side. The food value
of this dish equals about three-quar-
ters of a pound of beef.
Tomato a la King.
One quart tomatoes, one and one
half cups celery cut very small, one
large onion, one teaspoon salt, pepper
and paprika, butter size of small wal
nut, one small green pepper cut small
Strain enough of the tomato liquor
and mix with two tablespoons corn
starch. After cooling the first in
gradients slowly add cornstarch
Cook until thickened.
Oil Pickles.
One hundred cucumbers and three (
sailed in water three hours. one-half !
cup black pepper, one cup mustard
seed, one cup celery seed, two cup |
olive oil Mix well and cover with I
vinegar. Brine is made of four quarts '
Of water to one pint salt Wash well
and drain.
Plain Cookies.
Two cups sugar, one cup lard, one
lalf cup butter, one egg. one teaspoon =
'oda, two teaspoons cream of tartar.
)ne-half teaspoon salt. Flour enough 9
o roll thin and bake in a hot oven. !.
Flavor to taste This recipe will make =
90 smaF cookies.
Fig 'd Cracker Pudding. n
Twenty la crackers rolled fine, C
me teaspoon baking powder, one-half
'ound ground suet, one cup sweet t
milk, one cup sugar, one-fourth pound d
lgs ground, one teaspoon soda dis q
olved in a little hot water. two eggs d
yell beaten. Put in can and steam
wo hours. u
Dip for Pudding.
One pint boiling water, one tea
pooh butter one teaspoon corn
tarch, one-third cup sugar, pinch of
alt, one teaspoon vanilla. Mix dry e