The globe-independent. (Hagerstown, Md.) 1943-19??, 1946-03-21
The Hornernaker's
Corner
BY MARY DOUGLAS


these days? During the war or,
shall we say while the fighting was
going on $500 we were often told that
"food could win the war" now food
has a good chance to win the
peace" Small quantities of food,
careless thrown away, certainly
can mean much to starving per-
son. Leftover foods can be used in
many ways to make attractive and
tasty dishes, Every homemaker
needs to share the responsibility of
meeting the worst food crisis in
modern times.
Such actions as buying greater
flour supply than is absolutely neces-
sary, or throwing away stale bread,
binders our help to the unfortunate
nations
Bread needs to be kept cool and
we'll covered to prevent mold and
drying out Many people find that
the refrigerator is the best place to
store a well wrapped loaf of bread
A ventilated bread box is another
cool place. Too often the cleansing
and airing of the bread box is
neglected. 1t should be thoroughly
washed with hot water, rinsed with
boiling water and then thoroughly
dried and aired - in the sun if
possible.
When bread becomes too dry for
table use, put it to use in other ways.
Thin slices may be dried out and
lightly Drowned in the oven to make
Melba toast. French toast may also
be made from stale or dry bread
Dishes, such as stewed tomatoes,
are a splendid way to utilize dry
bread. Toasted bread may be made
into crumbs and stored in a glass
jar, or a tin, in a cool place, to be
used for coating foods, for topping
baked dishes, stuffing meats and
vegetables, and making crumb bal1-
cry products. And then, of course,
there is the good old fashioned bread
pudding, to which may be added
eggs and raisins and a topping of
meringue, and you have a delicious
dessert
Lenten Dishes
To those of you who are looking
around for Lenten dishes, you can
find no better ones to try than the
two we offered in our February q
column, Dreamed Eggs and Aspara-
gus and Cheese Souffle. Mrs. N. B.
Rowe, of Virginia avenue, tells me
that she tried both recipes and found
them very good. If you did not clip
them at the time and will give me
a ring at 1911, will be glad to give
them to you again.
Cheese Puffs are the answer to
some Lenten menu problems. These
golden brown crunchy bits are
unique, because a fluffy yeast batter
is their foundation. A hint of must
ard gives them an indescribable
flavor and grated sharp cheese gives
them delicate richness and delight
full flavor.
You cans go wrong if you team
these puffs with a crisp Waldorf
Salad - mean the kind that does
not have the ingredients cut in such
small size that it seems to have been
run through food chopper.
Waldorf salad is a very simple
one to make, but if it is going to
be attractive, there are several
things to remember. Cut the celery
and apples into uniform size. Make
salad just before serving time.
Sprinkle the apple cubes with
lemon juice to prevent discolora-
ton. Make sure nuts are fresh and
crisp and salad greens cold. Use a
well-fiavored salad dressing. Pre-
pare in this way:
Waldorf Salad
Wash apples, then cube them
with peeling left on, to make IL
cupsful. Clean celery and cut into
uniform pieces to make l cupful.
Mix these ingredients with u cup
mayonnaise or cooked dressing. Add
salt to taste. Just before serving,
add "a cupful of chopped pecans
or walnut meats. Serve on crisp,
cold salad greens. Serves six.
AS for Americans, there is some
thing about cheese and apples that
just seems to go together, so here
is the recipe for the
Cheese Puffs
Combine 2 packages compressed
or dry granular yeast with l tea
spoon sugar and Y cup lukewarm
water. Cream "a cup shortening.
Add 2 eggs, l at a time, beating
well after each addition. Add |
TITTN %1I IL