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THE GARDEN ISLAND, TUESDAY, JUNE 18, 1918
1917 Buick - 5 passen
gers. 4 new Tires. Run
only 4000 miles. Price
700. Cash. See DA
VID G. WILSON, Ka
"We have not studied
cost, nor economy as
we should, either as
organizers of indus
try, statesmen, or as
But there is yet time
to start to save and
that time is NOW.-
Bishop & Company
THE BANK OF HAWAII,
Lihue, Kauai. Hawaii
Deposits are received subject
to check. Certificates of de
posit issued payable on de
mand. Loans made on ap
Dkafts Drawn on
Honolulu San Francisco
New York Hong Kong
Savings Department '
Interest paid on Savings De
posits. 4 per cent on ordi
nary and 4 per cent on Term
Deposits. Ordinary Savings
Deposits will be received up to
$2,500 in any one account.
Safe Drfosit Boxes for
Rent $2 and $3 a Year
j j J
FRANK COX, Manager
Wholesale and Retail Groceriei
Dry Goods of all Descriptions.
Kauai Steam Laundry
Washing and Ironing
Kapaa : : P. 0. Kealia
lied blooded Americans are not con
tent with keeping the law on the
wheat ration. They are giving up
wheat entirely. All they ask from
the United States Food Administra
tion is suggestions for using the oth
Corn Flour Biscuits.
2 2-3 cups corn flour, 6 taps, baking
powder, 1 tap. salt, 3 tbls. fat, 1V4 cups
Sift the dry Ingredients together,
cut in the fat, add the liquid, mixing
lightly until a soft dough is formed.
Drop by teaspoonfuls on n greased
pan and bake about 15 minutes in a
Ground Rolled Oats and Corn Flour
1 cup corn flour, cup ground rol
led oats, 1 tsp. salt, 4 tsps. baking
ppwdor, 1 cup liquid, 1 tbls. fat, 2
tbls. syrup, 2 eggs.
Sift the dry ingredients together,
add to the cup of milk the melted fat
syrup and beaten egg, combine these
two mixtures, stirring lightly with
out beating, bake about 30 minutes
in a moderately" hot oven.
cup fat, 2-3 cup Bugar, 3 eggs, 1
cup syrup, cup milk, 1 tsp. salt,
1 2-3 cups buckwheat flour, cup
ground rolled oats, 6 tsps. baking
powder, 1 tsp. .cinnamon, 2 squares
chocolate, 1 tsp. vanilla.
Cream the fat. sugar and egg yolks
add the syrup and mix well. Add al
ternately the liquid, and the dry in
gredients sifted together. Add the
flavoring and melted choolate. Fold
in well beaten egg whites. Bake a
bout one hour in a moderately hot
W. S. S.
If You Eat THESE You Eat VTheat
White Wheat Bread
made from flour refined from the
starchy white center of the wheat
Whole Wheat Bread
made from flour made from the star
chy center and some of the outer
brown layers (bran) of the wheat
Graham Bread and Crackers
made from flour containng .all the
wheat kernel, including the bran.
Macaroni, Spaghetti, Noodles
made from wheat flour.
Wheat Breakfast Foods
sold under various names, not adver
tised as wheat products, made from
the whole or part of the wheat ker
nel. Victory Breads
contain 75 per cent wheat.
If you eat THESE you eat no wheat
Oatmeal, potatoes, Vice, hominy, bar
ley, and 100 per cent substitute
100 per cent Breads
Corn pone, muffins, biscuits, all kinds
of bread made only from corn, oats,
bailey and all other wheat substitut
es. These are usually made with -baking
powder or soda and sour milk
instead of yeast and are sometimes
known as "Quick Dreads."
EAT NO WHEAT
What Has America Done in This Great War?
By F. A.
What are the Americans doing? He
fore England was in the war a year
she had fought four great campaigns. 1
The Canadians were war veterens be-!
fore a year was over. What have the
This writer has just returned from
a long visit to the American lines in
Franco, from the bases on the Atlan
tic coast to the outposts in No Man's
Land in the shell swept sectors of
Lorraine. He has had the opportun
ity to exumine the work of the Amer
icans and to diHcuss their future pre
parations with their leaders. The
best answer to the question is a sim
ple statement of facts.
First, let us understand the difficul
ties of the Americans. They were
hampered at the beginning by an al
most complete lack of organization
and by a very scanty war peraonel.
Trained soldiers were few. The reg
ular army was small and the state
militia was not equipped for modern
war. The government had refrained
from making preparations before war
was declared lest it should seem
guilty of ill faith.
The American problem was very
different from that of England or ev
en of the dominions. England could
work from her bases a home for her
men over to England to join prepared
operations a few score miles away
In France. The dominions sent their
establishments. Hut America was
sending her troops from an average
IET rOIAIOES TIGHT
Tltoy Save "Wheat.
wnen. you eat Potatoes
XJ.S. FOOD AJMlKfiaYHATlOK
They are a splendid food. Excell
ent for your body. Delicious when
What they do for your body.
They are good fuel. They furnish
starch which burns in your muscles
to let you work, much as the gasoline
liuniR In an automobile engine to
make it go. -
One medium sized potato gives you
as much starch ns two slices of
bread. When you have potatoes for
a meal you need less bread. Potat
oes can save wheat.
They give you salts like other veg
etables. You need the salts to build
and renew all the parts of your body
and keep it In order.
Potatoes at their best.
An old king is said to have tested
each cook before hiring him by ask
ing .him to boil a potato. Even the
best potato can be spoiled by a poor
To Boll Them so that they will be
"fit for a king," drop the unpeeled
potatoes in to boiling salted water
and cook 20 to 30 minutes. Dralr
the water off at once. If they are
cooked too long or allowed to stand
in the water they get soggy.
If you peel the potatoes before
cooking them you will waste time and
potatoes both. You may throw away
a sixth or even a quarter of the good
part of the potato with the skins.
Also, if the potatoes aren't covered
up by the skins while cooking, some
of the valuable material will soak out
into the water. 'Even very small pot
atoes can be economically used, If
they are boiled in th"oir skins.
- For Best Mashed Potatoes, peel the
boiled potatoes, mash and beat until
very light, adding salt, butter or oleo
margarine and hot milk, a half a cup
of milk to six potatoes. If dinuer is
not ready to serve, pile lightly in a
pan and set in the oven to brown.
Potato Corn-Meal Muffins.
2 tablespoons fat, 1 tablespoon
sugar, 1 egg, well beaten, 1 cup milk,
1 cup mashed potatoes, 1 cup corn
meal, 4 teaspoons baking powder.l
Mix in the order given. Dake 40
minutes in hot oven. This makes 12
muffins. They are deliious.
Potatoes Are Good In Cake, They
are often used in this way to keep
the cake from drying out quickly.
Mash the potatoes and beat up with
milk until very light. You can use
your usual cake receipe, substituting
one cup of mashed potatoes for one
half cup of milk and one-half cup of
Potatoes for your main dish.
Potatoes, left over or fresh, may
be ombined with cheese or nuts or
meat or other material, often to make
the main dish of a meal.
1 cup mashed potatoes, 1 cup ground
laits, fish or meat, 1 egg, well beaten,
1V6 teaspoons salt, y8teaspoon pep
per, Salt pork, bacon or other fat.
distance of four thousand miles. She
had to prepare a country-side in Eur
ope to receive them, carry them from
end to end of France, build docks at
which they could land, build railways
over which they could be carried,
build vast ware-houses to hold their
supplies, ordnance factories where
their guns could be rerifled, motor
works where motor cars by scores of
kept in order, and hospitals where a
thousands could be assembled and
hundred thousand men could be tend
ed at once.
Must Feed Two Million.
She must thread France, from the
Atlantic coast to the German border
with her own telegraph lines. Vast
cold storage plants were necessary
for the food of the army, lest some
unhappy turn might bring two million
men face to face with starvation.
For every two men in the front lines
there niUHt be three behind the lines
keeping up supplies, repairing the
wreckage of war , caring for the
They had to lay the foundations.
These foundations have been laid
with a solidity and with a, speed of
which the world at large has no idea.
Some of the most beautiful country
side of France has been turned, mile
after mile into a region of ware
houses to store the food for the army
old cities of middle France trans
formed by the pulsing life of the
vast numbers W Americans thutvhave
! Mix the mhshed lint a toes and sea'
sonings with the ground nuts, fish or
moat. Add the beaten egg. Form in
to little cakes or sausages, roll in
flour and placo in a greased pan with
n small piece of fat or salt pork on
eacii sausage. Bake In a fairly hot
oven until' brown.
Scalloped Potatoes and Cheese
Arrange a layer of sliced raw or
boiled potatoes in greased baking
dish and sprinkle with grated cheese
and a little flour. Repeat until the
dish is nearly full. Pour milk over
the whole, about one-half cup to ev
ery three potatoes. Skim milk is
good. Bake in a .moderate oven un
til done. The length of time requir
ed depends upon whether the potat
oes are raw or boiled and whether
the baking dish is deep or shallow.
Boiled potatoes baked In a shallow
dish will take only 20 minutes. Raw
potatoes in a deep dish may take as
much as 1V4 hours.
A Shepherd's Pie.' '
Grease a baking., dish; cover the
bottom with mashed potatoes. Add
a layer of cooked minced meat or
fish, seasoned well and mixed with
meat stock or gravy. Cover with
mashed potatoes. Bake long enough
to heat through 20 to 30 minutes.
come to train among them.
What of the fighting men themsel
ves? How many Americans are at
the front? That question obviously
cannot be answered, but some facts
can be told.
The American troops in the fight
ing lines are more numerous than
many people Beem to immagine. If
it were not for the extravagant fore
casts of last year we would be pleased
with their numbers. One section Is
holding a considerable part of the
Lorraine front and another section is
with the Anglo-French fighting army
farther north. The numbers in the
fighting line are increasing daily, and
the best proof of the Americans' ac
tivity at the front is that In a com
paraively short time they had more
than 4,000 casualties.
"Their Motto is Attack"
They are keen fighters. They re
mind us at every turn of the Canad
ians. They have begun with the idea
of transforming trench war into open
fighting. Their motto Is Attack! At
tack! Attack! all the time.
When they took over their sector
of the Lorraine front it was compar
atively quiet. Now It has become a
field of continuous activity. "We
want this job cleaned up," say the
men. Some of the artillerymen" have
been found working thirty-seven
hours at a stretch without grumbling
to hurry on the beginning of their
These men Bay little about the
glory of war, but, they reveal a cold
calculated determination to end it.
Their frigid resolution Impressed me
as more terrible than any mere sur
General Pershing voiced the senti
ment of the entire army. I met him
one afternoon when news from the
Northern front was very gloomy. He
seemed to brush the gloom away.
"There can be no question about what
the end of the war will be," said he.
"We may possibly have a time of hard
knocks and , buffets ahead; but only
one conclusion is possible a com
plete Allied victory."
The actual air situation Is this.
America has a very large available
supply of trained pilots, men who
have been most carefully selected.
These are, practically all of them,
college athletes. So many applied to
join the army air service that the
authorities were able to reject 90 per
cent, eliminating all except those most
thoroughly equipped, mentally and
Our Flyers Brilliant Work.
. The Americans also have an enor
mous supply of .skilled mechanics.
America has been able to lend many
thousand airplane mechanics to Eng
land. They have now errected a large
airplane training city in the heart of
France. They have today fighting
squadrons upon the Eastern Front be
sides American fliers with both the
English and French forces. The
brilliant work of these men is well
known. The speed of growth of the
American airplane force depends al
most wholly upon the supply of en
gines. I anticipate that America's
air strength will begin to be directly
felt as a real factor in the western
campaigns this autumn. It fs felt on
a smaller scale already.
No oye can complete a Journey such
as I have undertaken without pride
and confidence in the American ef
fort. I have to tell of a new force
whjch is coming into the war, a force
which comes fresh wnen some of us
are wearied, which comes with al
most unlimited potential man power,
and which comes, best of all, with a
resolute determination running thru
every rank to see this thing through.
Meet the wheat crisis by recogniz
ing it Join the "wheatiess-till-har-vest"
C.prHlbC Hul cbrtner It
Silva's Toggery, Honolulu.
ready for delivery
Ask for demonstration on your own
Honolulu Iron Works Co.
Honolulu, T. H. t
For Frying--For Shortening
For Cake Making
There is no smoke nor odor. Fried foods are free from
the taste of grease. They now are tasty and crisp.
Thev are made more digestible, for Crisco is all vege
table, The same Crisco can be used to fry fish, onions,
doughnuts, etc., merely by straining out the food
particles after each Irving.
Crisco gives pastry a new flakiness and digestibility.
Crisco always is of the same freshness and consistency.
It's uniform quality makes for uniform results.
Crisco gives richness at smaller cost, It brings cake
making back to popularity. Butter lulls are reduced and
cakes stay fresh and moist longer.
i M- 0. HALL & SON IN
m VM TERRITORY OF HAWAII If M