Newspaper Page Text
THE GARDEN ISLAND, TUESDAY, JUNE 11, 1918
I SUNZ1 FOOD WILL WIN THIS WAR SAVE IT ! Save Food. I
MONDAY All Meals Wheatles.
IZS-".",,.. I j o T Buy War Savings s,amps
;z-oZz.":;r'- r ood conservation Section and Thrift sumps.
SATURDAY One Meal Wheatless.
Corn Muffin Dessert with Spiced
Cut four medium sized apples Into
eighths, and core but do not pare
them, llevide each eighth cross
ways Into four pieces. Tlace one
teaspoonful of whole cloves and half
stick of cinnamon in three quarters
of a cupful of vinegar and boil for
five minutes. Then add one cupful
and a half of corn syrup and half of
the apples and continue boiling.
When the apples are tender remove
with a skimmer and cook the other
half. Remove when done and boil
down the liquid into a heavy syrup.
Tour this over the apples and cool.
Bean Molasses Cake
1 V- cups flour, cups bean meal.
3' n . soda, 1 tsp. salt, i csb. cup
ii oiuifos, tVi cup milk.
P'ft the dry inr'dknts. Ail.', tin
egg and molasses to the milk and
add to the dry Ingredients. Shape
into a loaf and bake in a moderate
Baked Salt Mackerel
Mrs. J. Melira
Soak mackerel over night. Put It
in a pan and pour boiling water on
to cover it. Let stand a few minutes
rain and add some butter, 1 cup milk
and pepper. Put In oven and bake
Corn Flour Griddle Cakes
1V4 cups corn flour, V tsp. soda,
Vi tsp. salt, leup sour milk, 1 egg.
Rift the dry ingredients together,
add the milk and the be'iten egg.
Mix well and cook on n hot griddle.
The batter must be very thin.
Honey Drop Cookies
cup honey, Vi cup fat, 1 egg,
li cups white flour. cup of rice
flour, 'J, tsp. soda. V4 tsp. salt, 2 this,
water. 1 cup raisins cut in small
Heat the honey and fat until the
fat melts. Sift together the flour,
soda and salt. To -the cooled honey
mixture add egg. well beaten, water
and raisins. Add gradually to the
dry ingredients. Drop by spoonful
on a greased sheet. Bake in a slow
oven (ISO to 185 (leg. C) for about 12
to 15 minutes. This makes about 42
cookie3. V2 teaspoon cinnamon and
teaspoon of cloves may be added
to the honey mixture.
Mrs. J. It. Myers, recently of Kilauea,
who was a member of the Women's
Committee on Food Conservation for
Kauai, and who served as Chairman
for her district, writes from Portland.
Oregon, telling of the celebration
there of "Potato Week." She has
kindly sent -us the following recipes
which were demonstrated by the
women of the First Presbyterian
Church of the city during the week,
and which it Is hoped, may prove
useful and BUggestive to the house
wives of Kauai:
2 cups riced potatoes, cup water,
this, sugar, 1 tsp. salt, Vs yeast
cake. M cup barley flour, 1 cup white
flour. Mix into' dough, let rise until
light, shape, put into baking pans.
Vs cup riced potatoes with enough
hot milk to make a thick, creamy
consistency. 2 well-beaten eggs, 1
tsp. fait, 1 this, melted butter. Mix
lightly, put in well-greased omelet
pan, cook slowly on top the stove,
place in the oven a few minutes to
dry on top, fold and serve at once.
3 well-packed cups mashed potatoes,
cup milk, 3 tbls. sugar, 3 tbls. molt
ed Crisco, 3 tsp. salt, 1 cake yeast,
cups rice flour, 1 Va cups of barley
flour, 2 cups white flour. Makes three
loaves. Hake in slow oven one hour.
Rice with Bananas.
Peel and scrape three well ripened
bananas and mash with a fork to a
smooth, creamy pulp, adding a very
few drops of lemon juice. Stir this
lightly into one cup of cold cooked
rice. This, is a nutritious dish, and
attractive to children.
East Indian Dahl and Rice
Mrs. W. Whittington
boaK 1 cup cow peas, lentils, or
split peas with a pinch of soda over
night, lioil until tender. Fry
large onion light brown, add tsp
curry powder and a little salt. Add
the drained peas, fry a minute, add
milk or stock, simmer slowly until
very soft, and serve with boiled rice
Soy Bean or Cow Pea Croquettes
Mrs. W. Whittington
IVi cups soy beans, ' tsp. Bicar
bonate of Soda, 1 onion, 1 egg, par
sley, thyme, pepper, salt. Soak the
soy beans 12 hours with a little soda
change the water, add more soda
ana place in a llreiess cooker over
night. Next day put through the
meat chopper with the onion, par
sley and thyme. Add the egg, pepper
and salt, form into croquettes, roll
in corn meal and fry in hot oil.
Mrs. II. C. Brown
1 cup Hindoo beans, 2 slices ham
pork or bacon, 1 onion, cut in thin
slices, salt and pepper to taste. Wash
the beans thoroughly and soak over
night, add the other things and cook
slowly for several hours or all night
in the tireless cooker. As these bean
are rich in protein they are excel!
cut substitutes for meat. Cook in
plenty of water.
ly to the potatoes
add to it the dry Ingredients; stir the
mixture until well blended, and add to
the liquid mixture, stirring It constant
ly. Boil the soup for one minute.
Strain it if necessary, add dthe parsley
and serve. Water saved from cooking
celery is good addition to potato soup.
Two cups of tomato Juice and 1-16 tsp.
fsoda may be substituted for two cups
Mrs. W. Whittington
1 cup Ralston's bran, i cup rice
flour, cup wheat flour, 4 tsp. baking
powder, 4 tsp. salt, 2 tqlls. vegetable
oil, 2 tbls. honey. Add milk or water
to right consistency for mufflns. Bake
n gem pans. This is enough for
Barley Yeast Bread
2 cups barley flour, cup rye flour,
1 cup rolled oats, 1 V4 cups wheat flour,
cup yeast, 2 cups water, 1 tsp. salt,
1 cup ground cassava or pla, cup
barley flour, 4 cup wheat flour, 4 tsp.
baking powder, 1 tbls. sugar, 1 tsp.
salt, 1 well-beaten egg, 3 tbls. crisco,
V cup milk. Roll out thin, cut round
with biscuit cutter, and bake.
Mrs. H. C. Brown
2 cups left over beans, 1 well beat
en egg, pinch of any kind of spice,
put the liea lis through a meat chop
per, add more seasoning if liked, and
the egg, roll into croquettes larger
than one's finger, and brown quickly
in a little fat.
Salmon or Codfish Stew
Mrs. J. Melim
Soak the fish and boil it. Cut up
an onion and put it in a sauce pan
with some drippings and some fresh
or canned tomatoes. When browned
put in a little water, the fish, and
some cold boiled potatoes cut
pieces. Add parsley uud serve. '
Mrs. J. Melim
Cook about six potatoes, mash
them, and add any left over salmon
or other fish, 2 eggs, parsley, and
minced onion. Cook as an omelet.
Delicious Potato Pan Cakes
1 cup mashed potatoes, 1 egg, cup
yellow corn meal, 3 tbls. flour, 1 tbls.
sugar, 1 tbls. baking powder, pinch of
salt. Mix same as any pancake, serve
with syrup, honey or jelly.
Potatoes on the Half Shell
Bake a medium sized potato, cut in
half lengthwise, remove the inside
from the shell, mash and whip light
with butter, milk and one egg yolk
It and pepper to taste, add V cup
chopped nuts and fill Into half shells
Cover tops with stiffly beaten whites
of eggs, dot with nuts, bake in moder
Vfe cup riced potato, 1 cup of barley
flour, cup milk, 1 egg, 2xz tsp. bak
ing powder, 1 tsp. sugar, 1 tsp. fat
Makes eight muffins.
Chocolate Potato Cake
1 cup mashed potatoes, 1 and 13 cup
sugar, V cup Crisco, cup water,
cup Baker's chocolate, unsweetened
3 eggg yolks, 1 cups barley flour,
cup white flour, 3 tsp. Royal Baking
Powder, 1 tsp. vanilla, Vss tsp. salt
Hake very slowly.
2 cups riced baked potatoes, cup
water, 1 tbls. sugar, 1 tsp. salt,
yeast cake, y2 cup barley flour, l cup
white flour. Mix into a stiff douh
let stand in a warm place over night
shape and put in greased baking pans
let stand till they double their size
Bake in a moderate oven for from
to 30 minutes. If made into a loaf it
makes good sandwich bread.
Devil's Food Cake
94 cups Crisco, 2 cups sugar, 4 esg,i,
1 cup hot mushed potatoes, 2 squaies
Baker's chocolate, grated; cup milk,
1 cup nut meats, 1 cup white flour. 1
cup rice flour, 2 tsp. cinnamon, 3 tsp.
baking powder, Vfc tsp. nutmeg, tsp.
salt, (1 tsp. vanilla may be used in
stead of spices). To make: Cream
Crisco, adding sugar gradually and
cream together. Add beaten yolks of
.eggs. Stir in mashed potatoes, grated
flour, baking powder and spices and
chocolate and nut meats. Sift together
stir in alternately with milk. Beat
thoroly and lastly fold in beaten whites
of eggs. B:ike, using hotter oven at
first than for white cake because of
Conservation Steamed Pudding '
1V4 cup potatoes, cup carrots,
put thru food chopper. V cup white
flour, Vi cup barley flour, 1 cup sugar,
1 cup raisins, 1 tsp. soda, 1 tsp. salt,
U tsp. each of cinnamon, cloves and
allspice and little grated orange peel.
2 tbls. of Wesson oil. Steam two
hours. I use tireless cooker. Serve
with any good sauce. Will double
bulk in cooking. Is good steamed
2 cups hot riced or mashed pota
toes, 1 quart milk, 2 slices onion, 3
tbls. butter, 2 tbls. flour (rice or corn
Hour), 1 tsp. chopped parsley, tsp.
salt. Celery salt, pepper, cayenne to
taste. Scald the milk with the onion,
remove the onion, add the milk slow-
Rice Flour Pudding
Mrs. W. Whittington
4 tbls. rice flour, 2 cups milk, 1 tbls.
sugar, tsp. salt, 1 tsp lemon extract
Heat the milk, reserving a little to
stir smooth with the rice flour. When
the milk boils, add the flour mixture,
sugar, salt. Cook in a double boiler.
When thick, add the extract and pour
into a dish. Eat hot or cold with
its representative In Hawaii has been
co-operating with the Federal Food
Administrator to enforce the bread
regulations. The shops of practically
every commercial bakery holding
license of bakers who are complying
with the bread regulations In every
Those not baking the required
amounts of substitutes in their bread
have been reported and after being
interviewed have changed their for
mulas to comply with the regula
tions. One baker after several interviews
was unable to make the "Victory"
loaf and voluntarily closed his
It is not the intention of the Food
Administration or the representatives
of the Bureau of Chemistry to relax
their vigilance in bringing to terms
any violators of the Baking Rules and
W. S. S.
If he is at all patriotic, the hold
up man remains quietly at home on
all llghtless nights.
POTATOES IN BREAD MAKING
There are many advantages in the
use ol potatoes in Dread oi wnicn
we do not know, and we give you
below some of these advantages
which have come to the attention of
the Food Administration.
They improve the quality of the
bread, particularly the texture,
flavor and keeping quality.
They increase the volume and
weight of the bread which can
be obtained from a given am
ount of ingredients.
Potatoes are much cheaper
than the other official substit
utes. Thus bread can be made
more cheaply if some potato
is used than if only the other
substitutes are used.
The flavor of bread in which
potato is used is agreeable to
most people. It is an improve
ment over bread in which no
potato is used.
Concert and Dance
to be given by
The Koloa Junior Red Cross
(Koloa School Children)
Saturday Evening June 15, 1918
Sanctioned by the Red Cross
ALL WORK GUARANTEED
Back of Bishop Bank
OF VALUE OF CORN FLOUR AS
A WHEAT SAVER MADE IN THE
BAKERY AT FORT SHAFTER
An interesting demonstration has
been made at Fort Shafter proving
the valuable uses of corn flour as a
wheat saver. Owing to the heavin
ess of corn flour many people have
not yet learned how to use it, says
Lieutenant Charles Koerpel, Infantry
N. A., who has adapted his bakery
at Fort Shatter to using it at all times
on a 50-50 basis with wheat flour.
In the presence of a committee of
officers and cooks from the different
companies of the regiment, Sergeant
Henckle, superintended by Lieuten
ant Koerpel, turned out layer cakes
biscuits and bread that were almost
as good as the kind that mother us
ed to make. Lieut. Koerpel's long
experience as an instructor and com
mander of the Cook's and Baker's
school at Fort Shafter is now prov
ing valuable in his ability to save
wheat and as ho says. "Saving a
pound of wheat flour is almost as
good as shooting a German."
From our "after the war" History.
1918 saw marvelous developments
In the food situation, America began
to manufacture rice flour, corn flour,
soy bean meal, and barley meal in
large quantities and the people used
these in the place of wheat flour,
thus releasing enough wheat to feed
the soldiers of the allied armies and
the Tinted States.
We Can Dye
Your clothes as satisfactorily
as any Coast establishment.
Save postage or express by
sending them to us.
and Dye Works
J. A. ABADIE, Prop.
Honolulu, T. II.
CALIFORNIA FEED CO
Hay, Grain and Chicken
Sole Agents for
International Mock.l'oultry Food
and other Hcialtics. Arabic for
cooling Iron Roofs. Pi-talmnu In
cubators and Brooders.
King's Special Chick Food
P.O. Box 452, Honolulu
Back to the Present.
Make it true. Make the pages
history bright for the children
read tomorow. We will do it.
wait, do it now. The United States
will come to us eventually, but don't i
Food Administration will tell you '
how to use the new foods. I
No broken points no bother
Perfect Point Pencils
Do not require sharpening,
they are self-sharpening. The
Kversharp is not a toy, or a nov
elty, or a clutch pencil; but a
scientifically constructed writing
Servicable, elegant pencils,
very useful giftfs. Can be had in
Silver and Gold.
Price $1 to $5
Hawaiian News Co., Ltd.
Honolulu, T. II.
C. W. SPITZ, Prop.
NAWILIWILI, KAUAI TELEPHONE 494
Automobiles to all Parts of Kauai,
all hours, Day and Night
AUTOMOBILES AND LIGHT
FORD CARS, McFARLAN, STANLEY STEAMER, LOCOMOBILE,
COLE, REO, CHEVROLET (except Model "490") AND SAJON, also
REO, COMMERCE, LOCOMOB ILE. AND MORELAND TRUCKS.
We carry a complete stock of U. S. L. Batteries and Battery Parts
also Automobile and Tire Accessories.
A COMPLETE LINE OF FORD PARTS
Goodyear Tires and Tubes
The best in the Market for the Money.
Agents for Inter Island Steam Navigation Co., Ltd.
at Nawiliwili, Kauai
NAWILIWILI GARAGE, Agents for Kauai.
j Waimea Stablest
Up-to-date Livery', Draying and Boarding Stable and Auto-
BETWEEN LIHUE and KEKAHA
Leaving Lihue every Monday, Wednesday and Friday,
Leaving Kekaha every Tuesday. Thursday and Saturday.
ARRIVING AT THF.IR DESTINATION IN THRKK HOURS
F. WEBER, Manager.
Telephone 43 W Waimea P. O. Box 71