Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-06-29
BY MRS. VI. A. WILSON

fcopuriDht. 1920. by Mrs. W.. A. Wilson. An
RIGHTS reScrUed.)
MARKET conditions show little
AV1 changes in the price of potatoes
and. from the present outlook. 1t seems
as though there will be little or no real
lowering in the prices of foods for at
least another year.
Among the causes for this condition
OF affairs is the letup of the home gar
dencr, who feels that, now the war Is
over. he is willing to take chance
about the food.
The high wages for unskillcd labor
In cities has led to the Wholesale de-
sertions from the farms and, as the
farmer is unable to compete with the
wages offered in cities and in the large
Industrial plants, he has decided to let
the city folk do their own farming; il
Is impossible for him to plant all his
land-he has no help and he cannot do
il all himself.
However, IL Europe and the other
countries should not be prepared TO
shin us food we shall know the real
meaning of hunger. and the bread lines
will once more be formed to prevent
starvation.
Begin now and do not waste food,
Because you are able to buy it now is
no excuse for wanton waste. Can and
preserve every bit of food that you
possibly can, and while sugar is so ex.
pensiye and rare remember that jams
and jellics may be used as u spread
for bread.
Wheat cereal, the macaronies, rice,
cornmeal, hominy, barley, oatmeal-all
these may be used to replace the potato.
Many of these foods. such as Cornmcal
hominy, barley and oatmeal, are un-
.,ited TO the warm weather. and il i
tier TO leave them until the cool days
.rrive. Wheat cereal. the macaronics
and rice are available, for they may
be combined in any number OF ways for
the sake of variety.
Wheat Cereal to Replace the Potato
This may be served with stews,
braises, pot roasts, goulashes and roast
chicken, duck, beef, veal and lamb.
Place in saucepan
T,co and one halt cups Of tcdter,
One teaspoon of salt,
T,co onions. minced rery fine,
Teo tablespoons of finely minced
parsley,
Tiny pinch Of thyme.
When boiling add two thirds cup OF
wheat cereal and cook until thick, like
mush, and until the mixture will hold
the spoon upright
Rinse loaf shaped pan with cold
water and then turn in the cooked
wheat cereal, patting to press it firmly
Set aside to chill. Now to us9: Cut
in slices about one inch thick and ther
dip in -four and brown on both sides IN
hot fat.
This mixture may be nodded into
outlets or croquettes and then dippeC
In -four, then in beaten egg and mill
and finally rolled in fine bread crumbs
and fried until golden brown in smok
ing hot fat.
To cook rice so that each grain i
tender, dry and faky is easy if tn
housewife will learn not to food thes
pearly grains with water, then boil unit
they are soft mush. Use double boile
for cooking rice.
Wash one half cup Of rice in plent
of water, and then grease with goo
salad oil or a shortening the bottom G
the top compartment of the doubl
boiler. Add two and a half cups {
boiling water and the prepared rice
Cover and cook until the water is alb
sorbed and the rice is soft. Remov
the lid and cover the rice with an ol
napkin or a piece of Cheesecloth lc
stand for five minutes and then turn tn
n rice into a vegetable dish and dus
lightly with paprika. Serve as a vege