The Washington times., 1920-03-26
Saving Moneym the Home;
Little Tricks For Women
in Household Economics
IN EIIARETH IATTIMER
Bv ELIZABETH LATTIMER.
r. days. if we be a group OF
women, we commence talk

H. days, If we be group OF
women, we commence talk
Last week several letters came
asking for recipes and ideas Tor
this same thing, so today we Will
talk about 1t.
First, potato supplies starch to
the body. consequently VIC must
substitute foods that will approx
mate the same thing.
heard of one woman who pur-
chased a can OF peas to use instead
Of potatoes. This is not SUB
stitute.
Rice, hominy. maccaroni, spaghet-
ii or noodles, corn meal and most
cereals do make good substitutes.
One OF our correspondents wrote
in saying: please give me some
new substitutes for potatoes; We
have eaten rice at our house until
we look like the people said TO be
at the bottom OF the potato hoard
ing"
How to Use Rice.
Rice boiled and steamed we know.
, I wonder if you realize that you
can utilize it in meat loaves. in
Turkish pilaf, and dishes OF that
sort that make it taste like some
thing else?
The pilaf, for instance. is made
by cooking half cup of rice in
a cup Of brown stock, or hot water
until liquid is absorbed, then add
one tablespoon of butter, ono and
three-fourths cups of hot stewed
tomatoes, salt and pepper to taste.
and a tablespoon of chopped psrs-
ley. To this can be added also
half a cup of cooked and coarsely
chopped meat and IL Is a satisfy
ing. nourishing dish.
Or it may be cooked in this fash
ion: Melt three tablespoons of but
ter or substitute. in frying pan.
add a CUP OF mashed rice and stir
until Drowned (stirring constantly.
then pour in two and three-fourths
CUP. highly seasoned brown stock
(stock should be heated to boiling
point before addition) and cook this
mixture in double boiler until rice
is thoroughly done.
Turn this on serving dish. gar
nish with strips OF pimentoes and
pour over It a sauce made by cook
ing two tablespoons chopped onion,
same OF green pepper, one table
spoon chopped pimentoes in three
tablespoops OF butter FIVE minutes,
then adding two tablespoons or
-four. a cup OF tomato pulp, salt
and white pepper to taste, and one
tablespoon OF Spanish sauce.
The Psstes.
or the pastes there are msca-
ROM, spaghetti and noodles, all OF
which you surely know how to
cook. Macaroni served baked with
cheese is a food that combines the
starch OF the paste and butter fats
OF the cheese. with tho seasoning
to make a very paIatablc and nour-
ishing meal.
Ground meat mixed with the
cooked paste, with good spicy to-
mato or chile sauce Is mighty
good. and either of them boiled.
then mixed with white sauce, baked
in a casserole with bYttered crumbs
over the top will make an exc
cellent substitute dish.
Home made noodles cooked in
beef broth or any meat stock arc
ever so good and they are not DIFF
fcult to make at all. To make
them beat an egg slightly with a
half teaspoon OF salt. then stir in
-four to make a very stih' dough.
Knead, toss on slightly hourod
board and roll as thin as a sheet
of PAPER. Cover and let stand
twenty minutes or half an hour
then cut In fancy shapes with
vegetable cutters, or In long strips
or roll and slice thin1y.
or course you can purchase
noodles in packages ready for In