Perth Amboy evening news., 1920-06-29

1920. by Public Ledger
Co., rights reserved.)

Co., rights reserved.)
Market conditions show little
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
at least another year.
Among rne causes for this condi-
ton of affairs Is the let up of the
home gardner. who feels that now
the war Is over and he is willing to
take a chance about the food.
The high wages for unskilled 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 planks, he has de-
cided to let the city fork do their own
farming; it Is impossible for him
to plant all his land-he has no
help and he cannot do it all him.
self.
However IL Europe and the other
countries should not be prepared to
ship 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 1t now
Is no excuse for wanton waste. Can
and preserve every bit of food that
you possibly can and while sugar is
70 expensive and rare remember that
jams and jellies may be used as q
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
AZ cornmeal, hominy, barley and oat-
meal. are unsuited to the warm
weather, and 1t Is better to leave
them until the cool days arrive.
Wheat cereal. the macaronies, 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.
bratses. pot roasts, gouRshes and
roast chicken, duck. beef. veal and
lamb. Place In 2 saucepan.
Two and one-half cups Of water,
One teaspoon of salt,
Two onions, minced very fine,
Two 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 q loar-shaped pan with cold
water and then turn in the cooked
wheat cereal, patting to press 1t Arm
". Set aside to chill. Now to use;
Cut in slices about one inch thick
and then dip In -four and brown on
both sides in hot fat.
This mixture may be nodded into
outlets or croquettes and then dipped
in -four. then in beaten egg and milk
and finally rolled in fine bread
crumbs and fried until golden brown
In smoking lot fat.
Rice.
To cook rice so that each grain is
tender, dry and fiaky is easy IL the
housewife will learn not to food
these pearly grains with water, then
boil until 1t Is soft mush. Use al
double boiler for cooking rice.
Wash one-half cup OF rice in
plenty Of water, and then grease with
q good salad oil or a shortening the
bottom of the top compartment of
the double boiler. Add two and a
half cups of boiling water and the
prepared rice. Cover and cook until
the water is absorbed and the rice
Is soft. Remove the lid and cover
the rice with an old napkin or 81
piece of ch~eesecloth: let stand for
Ave minutes and then turn the rice
lutO q feSttdDle ulSu anu QuSl llBuI
ly with paprika. Serve rs q vege-l
table to replace the potato. Make
into rice cakes or croquettes for var
iety.
The Italian Pastes.
The splendid variety of the maca-
ronies gives a wide choice, and if
the housewife will but vary the
cooking 1t can be made to appear
three or four times weekly upon the
table without the family firing of
It.
Some Ways Of Serving Macaroni.
There is the italian style. plain
boiled with tomato sauce; Neapoli-
tan, boiled with tomatoes. onions and
peppers; au gratin, boiled and COW
cred with cream and cheese,
then baked country style. boiled and
then covered with cheese sauce; a la
Coma, plain boiled and then cover-
ed with fried crumbs and finely
grated cheese.
Macaroni may be cooked, chopped
Ane. well seasoned and then formed
into cakes, croquettes or sausages.
can be rolled in -four, then
dipped in beaten egg and finally
fried until golden brown in hot fat.