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title: 'The Day book. (Chicago, Ill.) 1911-1917, March 17, 1916, LAST EDITION, Image 13',
meta: 'News about Chronicling America - RSS Feed',
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
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NINERECIPES THAT WILL HELP SAVE 20 CENTS
ON A DOLLAR!
(Here are some ways to cook cheap
vegetables so they will be exceeding
ly palatable. One of the chief means
of cutting down the high cost of liv
ing is by the greater substitution of
vegetables for meat. Everyone of
these recipes, prepared under direc
tion of Ceo. W. Perkins, chairman of
the New York food committee, was
tested out by Mrs. Selma Kihlgren, a
housewife, who runs her house on
Mrs. Selma Kihlgren, New York housewife, who runs house on $12
a week, and who tested and approved the recipes.
$12 a week in New York. She has
pronounced them all practical. Editor.)
CABBAGE COOKED -WITH PORK.
For a small head of cabbage use
half pound of mixed salt pork. Boll
pork gently three or four hours. Pre
pare cabbage as for boiled cabbage.
Drain and put on to boil with pork.
Boil rapidly 25 to 45 minutes. Serve
pork with cabbage.
Smoked bacon or ham may be sub
stituted for pork.
One pine boiled and minced cab
bage, ys pint hot milk, 1 tablespoon
butter, 1 teaspoon flour, $ teaspoon-
salt, teaspoon pepper. Put cab
bage, hot milk, salt and pepper in
stewpan and on fire. Beat butter and
flour together until creamy, then stir
into contents of stewpan. Simmer 10
minutes, being careful not to scorch
sauce; serve very hot
DRIED BEANS SAUTE
Gook beanB until tender, but not
broken. Drain off water and save for
soup. For 1 quart of beans put 3
tablespoons savory drippings or but
ter in large-bottomed stewpan. When
fat is hot put in drained beans, which
have been seasoned with tablespoon
of salt and half teaspoon pepper.
Cook over hot fire 15 minutes, fre
quently turning beans over with fork.