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The Garden Island. (Lihue, Kauai, H.T.) 1902-current, May 28, 1918, Image 5

Image and text provided by University of Hawaii at Manoa; Honolulu, HI

Persistent link: http://chroniclingamerica.loc.gov/lccn/sn82015411/1918-05-28/ed-1/seq-5/

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TIJK GARDEN ISLAND, TUESDAY, MAYUSih. 1!)ls
REMEMBER THE DAYSI
FOOD WILL WIN THIS WAR SAVE IT!
SUNDAV One Meal Wheatless.
MONDAY All Meals Wheatless.
TUESDAY One Meal Wheatlesa
WEDNESDAY All Meals Wheatless
THURSDAY One Meal Wheatless.
FRIDAY One Meal Wheatless.
SATURDAY One Meal Wheatless.
Save Food.
Buy War Savings Stamps
and Thrift Stamps.
Food Conservation Section
id
M
X
3 - serve just enough
4- S&ve wIiat'Will keep
il eat what would spoil
6-home-irown is Vest
YOU CAN CAN MORE FOODS
What a difference a long row of
canned foods In your fruit closet
makes in your state of mind.
It answers the question, "What am
I going to have for dinner tonight
and how am I going to get It?" It
also does away with the terrors of
the unexpected guest. Your prob
lem is solved, the row of canned
foods has simplified life for you.
Last summer the entire country
was smitten with the healthy con
taion of canning. Women who had
always delicately avoided even
speaking of what went on In their
kitchens, rolled up their sleeves and
spent hours studying and putting In
to effect the "cold pack" method, oth'
er women who generally "only pre
served," last summer canned vege
tables, meats, soups and, some of
them, even flsh.
Now that we have all this canned
stuff on hand, don't hoard, use It!
1 Get ready to put up more this sea
son. :0:
CONSERVATION IN OUR HOTELS
A few days ago the representative
of the Food Administration met the
proprietor of one of the family hotels
which has the reputation of setting
the best table of any on Kauai. Dur
S3
1 . 1
I
von Hamm
OS
Buick
Chandler
Detroit Electric
Nash
Packard
Premier
Roamer
Peerless
We
ing the conversation ho remarked
that when wheatless and meatless
days were put Into effect he thought
it a great hardship and like many
others, eritisized Administrator Child
und the Food Admln'stration, but
since he had been devoting a little
time and thought to preparing dish
es not containing wheat or meat he
is giving his guests better variety
and more wholesome meals at a less
cost than formerly and the guests
were fully satisfied.
"If anyone tells you that wheat
loss and meatless days are a hard
ship, you tell them to go and climb
a tree. They do not know what they
are talking about," was the way he
put It. "
What one person can do, others
can do by trying.
:)
CONSERVATION RECIPES CON
TRIBUTED BY MRS. DE SPAIN
Sour Milk Corn Bread
2 cups corn meal, 2 cups sour milk,
2 tbls. fat, 1 tbls. brown sugar or
honey, syrup or molasses, 1 tsp.
salt, 1 egg, 1 tsp. soda, 1 tbls. cold
water. Cook the meal, milk, salt, fat,
and sweetening In a double-boiler for
about ten minutes. When the mix
ture is cool, add the well beaten egg,
and the soda dissolved in the cold
water. Bake in a shallow pan or
preferably in muffin tins for about
3 minutes.
Barley Scones
1 cup whole wheat flour, 1 cup bar
ley meal, tsp. salt, 2 tsp. baking
powder, and soda together and work
in the fat with the tips of the fingers
or two knives. Combine the flour
mixtxure with the sour milk to form
a soft dough, turn out on a well
inch thickness, cut into diamond
floured board, knead slightly, roll to
shapes, and btke in a hot oven.
Baking Powder Biscuits
1 cup corn flour, 1 cup wheat flour,
4 tsp. baking powder, 1 tbls. butter,
1 tbls. lard, cup equal parts milk
and water. Mix the dough as usual
and roll very thin, dust brown sugar
cinnamon, and milk over the top, roll
Kap
Agents Kelly-Springfield Tires
Agents for -
- Young Co., Ltd.
are here to give you
up like Jelly Roll, cut about 3' inches
thick, and bake In a hot oven. This
recipe, without the device for rolling
out, is taken from the cook book
which accompanies the Blue Flame
Stove. The recipes in this book are
reliable, and the house-wife may
easily modify them into Conservation
Recipes by substituting for one-half
of the wheat flour called for, corn
flour, bran, etc.
Corn Pound Cake
cup brown sugar, M cup fat,
cup corn meal, U cup milk, 1 egg, Vi
tsp. baking powder, '4 cup wheat
flour, flavoring. Cream the fat, add
the sugar slowly, beat the yolk of the
egg and a.ld to the sugar and fat,
sift the (lour, cornmeal, and baking
powder together, add to the first
mixture alternately with the milk.
Bake in a small, deep tin.
Corn and Bran Dressings
1 cup cornmeal, 1 cup bran, Vi cup
sugar, tsp. salt, 4 tsp. baking
powder, 1 cup milk, 1 egg, 1 tbls.
crisco. Mix the ingredients and bake
in a buttered pan. When cooked,
break up in a chopping bowl,, add 1
tsp. Worcestershire sauce, cover
with water and let remain until soft.
Add 2 chopped onions, a little black
pepper, tsp. salt, 1 egg, 1 tbls. cat
sup, 2 green peppers. Staff your
bird or rabbit with this and bake.
:0:
DO NOT WASTE ICE
Thousands of tons of ice are wast
ed in hotels, restaurants and dining
cars every year.
Should this waste continue, it Is
probable that millions of people will
have to do without ice during a por
tion of the coming hot season.
A large proportion of the ice used
in the United States is artificial. To
manufacture such ice, ammonia is
used in large quantities.
Ammonia is not going to be avail
able to any great extent for ice mak
ing. It is going to be used in making
munitions. One pound of ammonia
will make twenty hand grenades.
: We must depend to a larger extent
EES-
Amito
Agents for the following Trucks
Menominee
Packard
Knox Tractor
Vim
Kleiber Trucks
Denby
Auto Service and
Telephone 522 L
t than uhuuI upon our supply of natural , used as a vegetable no broad will be
(ice. We must make that supply go required, therefore o:io way of sav
, further than ever. in your share of the present heavy
I To do this me must use ice spar- j wheat needs in to servo hominy t
' Ingly. least once or twice u week. The fol
j In Hotels and restaurants patrons ' lowil,K nre 8(,n"' recipes that nre
should bo given no more ice than ! W("'th !!'.v'ins:
tis absolutely necessary. Every hotel Casr.orolo of Meat and Hominy
.and restaurant that operates ils own Choi) 2 cups of cooked hominy and
refrigerating plant should make sure
than there are no leaks. These are
bound to occur when joints are not
perfectly tight, and sometimes much
; ammonia escapes in this way. Some
of these plants use from one-half to
one pound of ammonia for every ton
t of ice made. The' total ammonia loss
.from carelessness and waste is en-
jormous. It must be avoided.
Don't waste Ice. Don't waste am-
monia.
A ton of ice saved may mean one
pound of ammonia saved.
One pound of ammonia savsd may
mean twenty hand grenades.
Twenty hand grenades may win a
battle.
: O :
FOR THE WAR TIME KITCHEN
Tk. D . . . . . I
The Return of King Hominy !
1
In these days of food substitution i
hominy is again taking its place as j
a household staple. Its food value I
almost equals that of whole corn and !
in the pioneer period it was eaten
much as we eat potatoes today.
Many people of the South, more- '
over, still serve hominy morning.
noon and nicht. and not merlv ns n i
breakfast dish. In fact, this serving
of hominy as a breakfast cereal with
milk is largely responsible for its
present low estate in the food cate
gory. For many people consider
that hominy, to be really palatable
needs the flavor of meat or egg.
So before letting it be Wholly con
demned by aprejudiced family, pre
pare it as a vegetable to be eaten
with gravy or combined with' meat
in a casserole dish, or with cheese.
Served with duck,' hominy has been
a favorite of the epicure ever since
the days of the Revolution.
I Remember, that when hominy is
telephone calls will
put into an oiled casserole in layers
alternating with Vj cup of meat cut
in cubes. Chicken, veal or beef may j
be u.ied. Add seasoning, salt, pep
er. chopped parsley, r.ivl onion salt. I
Add one cup meat stock or hominy I
liquid. Cover with crumbs ami ook j
j one l::v.ir.
Hominy and Oysters
11 chopped hominy. 1 tills.
! coking oil. !4 cup bread crumbs.
pepper, 2 do:.en or more oysters and
' liquor, y cup milk, tsp. salt.
I Butter "a baking dish and put in
j a layer of hominy, then a layer of
I oysters, adding seasoning to each.
j Alternate until all materials are us
! ed Pour milk and oyster liquor ov
er oysters and put bread crumbs on
j lop. Hukf in oven till browrid on
' );. or ;'r ii.iout tnirty to tort :, o
minute:!, i.t pending on the sh.tpe if
., . ,
the c sh
Hominy Pudding
2 ;u',a noniin' chopped fine, cup
c'10l'l)ei1 (,ates or raisins. V4 cup corn
8JTUp or honey, V2 cup milk, 1 egg
wo11 beate nml V lsl- sa't-
mx t,,e nbove ingredients and put .
in oile(1 custard cups. Put ln a p;in
containing water and bake in a mod-
erate oven till set like a custard, or
until a knife, when inserted, will be '
clean when removed. j
Peach Conserve """" I
One can peaches, one lemon, one
orange. 12 cup of sugar, cup corn j
qyrup, one cup raisins, one cup wal- .
nut' meats.
Cook the thickly sliced outer skin
of the lemon and orange in the peach
syrup until tender, then add the
peaches sliced, the walnuts cut in 1
pieces und also the raisins. Cook .
until of the desired consistency.
Peaches and Macaroons
One can peaches, one do:;on mac
77T,
1 in
Service
Agents for the
American-Hawaiian Motors Co., Ltd.
Cadillac
Dodge
Stutz
receive prompt attention
aroons, one egg yolk, one cup peach
juice.
Drain the peaches and place in a
pan with the pit side up, reserving
two of the pieces. Mince' these with
macaroons, adding the beaten yolk
of the egg and one tablespoon of
sugar. Fill the peaches with the mix
ture, pour over them the juice, and
sprinkle with sugar. Bake for ten
minutes in a hot oven.
Fruit and Custard
One c.in fruit, one-half cup honey,
two teaspoons corn starch, one half
pint of milk, or.e egg yolk.
Drain the fruit and line a dish with
the pieces, then pfmr over it a cus
tard made of the other ingredients.
The custard should be made in a
double boiler, and when cold poured
over the peaches.
Peach and Tapioca Pudding
One can peaches, one cup tapioca,
sufficient corn syrup to sweeten, two
tablespoon cooking oil, mixed ground
spice, lemon.
Cook the tapioca in a double boil
er for half an hour, using a quart
of water. Put the peaches in a pan
add the corn syrup, the spice, the
grated rind of the lemon, and the
cooking oil. Pour the tapioca over
the fruit, bake to a light brown, and
serve with the liquid sauce.
Fruit Ices
Ices may be made in great variety
from canned fruits. The fruit may
be made into a puree, if necessary,
corn syrup added, and when the
fruit is not sufficiently tart, lemon
juice. Combinations of different
fruits may be used to obtain addit
ional flavors.
Barley Scones.
2 cups barley meal, tsp. salt, 2
tsp. baking powder, 2 tbls. fat, -cup
sour milk, 1-3 tsp. soda.
Sift together the dry ingredients
and work in fat. Dissolve soda in a
little cold water and add to milk.
Combine all to form a soft douh.
Turn out on a well floured bor: 1,
knead slightly, roll to one-half inch
thickness. Cut in diamond shapea
and bake in a hot oven.

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