The globe-independent. (Hagerstown, Md.) 1943-19??, 1944-03-16
The Honenaker's
Corner
By MARY DOUGLAS

If we are to better understand our
overseas neighbors, we will have to
know how to live together in zone
world Now is the time to start to
build basis of understanding for
the little things as well as the big
ones. The breaking of bread has
always been a custom that brought
people closer together.
When that happy day of peace ar
rives and our boys and girls come
home from foreign shores, they will
tell us of the distinctive food dishes
they have had to eat in these lands,
many of which they have learned
to like.
Then too, because of our good
neighbor policy, our workers will
be going to other countries. Amer
lean women are now going into
South American countries where
there is need for dietitians to teach
better nutrition. Before recon-
mending to you a cook book cover
ing these various recipes, want to
tell you of an incident that hap
pened in our own home the past
week end
We had the privilege of enter
tanning young English flyer who
had just been commissioned a Sec
ond lieutenant in Canada, where he
had been in training for the past
seven months. Before being re-
turned to London for assignment he
was granted a furlough to see the
States. He was perfect stranger
when my husband brought him
home with him, but not for long. A
fine lad of twenty years, he was
interested in everything. When we
sat down to dinner his eye fell on a
lettuce salad. What is this" he
said, land when do l eat it?" l ex-
planned to him that it was just plain
lettuce with mayonnaise and if he
didn't like it, not to eat it. But his
reply was, "Pll ave a go at it," and
probably much to his surprise, he
liked it and never left even a bite
on his plate. So this youngster has
probably written home to his moth
er already about lettuce salad that
is so common to us. The English
people do not go in for salads like
we Americans, and when they serve
a green salad it is usually water
cress.
Now as to the cook book" United
Nations Recipes" compiled by the
d. c. Unit American Women's Vol
untary Services, gives recipes of
many nations adapted for war ration
cooking. One of the recipes con-
tributed by our own women was by
Mrs. Claude Wickard, wife of the
Secretary of Agriculture, and is
quite simple and perhaps a new way
for you to fix spinach:
Wilted Spinach
Heat tablespoons bacon or beef
drippings in a heavy frying pan.
Add one small chopped onion. Cook
until onion turns yellow, then add
y cup vinegar When this mixture
has come 20 boiling point, pour it
over the spinach which has been
washed carefully and picked over.
This is also good on Boston lettuce.
Mrs. Wickard also suggests that
when you soak your black-eye peas
and navy beans over night, that you
cook them in the same water, adding
enough to cover. Then add either
bacon, ham, beef drippings, or ham
bone and cook about two hours.
Last week l came across this
recipe for rolls that really looked so
simple did not believe they would
be good. But l never made better
and the time of preparation is so
much less than for many other
recipes.
Never Fail Rolls
l compressed yeast cake
"a cup of luke warm water
"a cup of lard
ia teaspoons of salt
2 tablespoons of sugar
| cup of boiling water
l egg
pa cups of sifted flour
Dissolve the yeast in the VI cup
OF luke warm water. Place in
separate bowl the lard, salt and
sugar. Pour over these ingredients
the boiling water and stir until they
are dissolved. When this mixture