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Jayne of the Fashion Art League of
America, tells me, when worn with
the white serge skirts that are to
have an important place in the sum
TJiis sketch of the original Jayne
model is in navy blue taffeta, and is
trimmed with large buttons, covered
with Cubist silk. The billowy skirt
sweeps the ground by eight inches.
RECIPES THAT CUT HIGH COST OF LIVING ARE
PROVIDED BY EXPERTS
The New York food committee,
appointed by Mayor Mitchel to devise
ways of cutting the high cost of liv
ing and headed by Geo. W. Perkins,
famous business man, found there
are many substittues for meat
The committee compiled recipes
for" foods to be used instead of meat
and the recipes follow. Each was
tested by a housewife who has to
support her family on $12 a week.
She pronounced all of them practi-
caL The recipes:
CORN, TOMATO AND CHEESE
Half pound butter, cup canned
or fresh grated corn, cup tomato
puree, 1 clove garlic, 2 cups grated
cheese, 1 ripe pimento, 1 teaspoon
salt, y-2 teaspoon paprika, 2 egg
w yolks, 4 slices bread.
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it melts. Add corn and pimento; stir
for moment, add egg yolks beaten
and mixed with tomato juice, salt and
paprika. Toast bread on one side,
rub lightly on other with garlic cut
in half. Pour mixture over untoasted
side and serve at once. A poached
egg is sometimes places on top each
One quart lentils, 1 quart water, y2
teaspoon pepper, 1 teaspoon salt, 6
ounces mixed salt pork, clove gar
lic or 1 small onion.
Pick over and wash lentils. Soak
in water over night In morning
pour water off. Put lentils in stew
pan with two quarts cold water and
heat slowly. As water boils lentils
will rise to top. Remove them with
skimmer and place in deep earthen
dish with pork and onion in center.
Mix salt and pepper with one quart
boiling water and add. Cook slowly
in moderate oven four or five hours,
adding little water from time to time.
NUT AND CHEESE ROAST
One cup grated cheese, 1 cup bread
crumbs, juice V2 lemon, 1 cup of
chopped nuts, 1 tablespoon butter, 2
tablespoons onion, salt, pepper.
Cook chopped onion in the butter
and a little water until tender. Mix
other ingredients, moisten with wa
ter, using that in which onion was
cooked. Pour into a shallow making
dish and brown in the oven.
Two quarts boiling water, 2 cups
corn meal, 1 cup hominy, 1 table
spoon salt, 2 cups nut meats.
Cook hominy and corn meal in a
double boiler until very thick. Add
chopped nuts and pour in a greased
dish. Keep in a cold place. Cut in
slices and fry. Serve with syrup or
Two cups saft bread crumbs, 1 cup
chopped nut meats, V( cup melted
butter, y cup hot water or stock,
y teaspoons salt, teaspoon pep
per, V: teaspoon Worcestershire
sauce, few drops onion juice, 1 egg.
Mix all ingredients, taste, add more
seasoning if needed; shape in bread
pan and bake one hour in moderate
oven, covering with tin cover for first
half of the time. Baste three times
during cooking with melted butter.
Remove from pan and serve with
brown sauce, to which 14 CUP
chopped nuts has been added.
RICE A LA RISTON
One cup white stock or boiling
water, 2 thin, slices bacon, y medium-sized
cabbage, cup boiled
rice, Y2 teaspoon chopped parsley,
salt and pepper to taste.