EGGLESS RECIPES' FOR EGOLESS MEALS
BY BIDDY BYE
Commissioner Dillon, head of the
New York state department of food
and markets, says one quart of. milk
contains as much nutriment as eight
eggs.. Milk sells at-from 7 to 10 cents
a quart; eight eggs at from 40 to 50
cents. v '
Cornmeal mush, oatmeal; hominy,
bacon or sausage may be substituted
for eggs at breakfast.
Here are recipes for other meals:
Use 1 cup of light bread dough, add
one-half cup of sugar and one table
spoon of butter. Work all together
until very smoQth. Add half cup of
raisins and any desired spice. Shape
into loaves. Let raise to double the
size. Bake 45 minutes in moderate
x CORN STARCH PUDDING.
Put 1 quart milk, after cream has
been taken, into double boiler. Mix
5 even tablespoons of corn starch
with 4 tablespoons of . sugar. .This J
may be put into the milk without
blending. Add very slowly, stirring
all the time. When it begins to
thicken add one-half teaspoon of salt
and either a piece of stick cinnamon
or a strip of orange or lemon peeL
This should cook not rapidly for
half an hour. Stir often to avoid a
skim forming on the top. Pour into
molds that have been ;wet with cold
water. 'Set aside to cool gradually
May be served with any fruit juice or
MOLASSES GINGER BREAD
Two cups of flour, measure after
sifting ;JL cup of molasses; y2 cup of
sour cream or milk, 1 teaspoon of"
oda, 1 of ginger, y2 teaspoon of
salt, 1 generous tablespoon of salt, "t '
generous tablespoon of shortening
and 1 of cold water.
Put the molasses, milk, salt and
ginger into bowL Dissolve soda in
water. Melt shortening and add soda
water and shortening to mixture in
bowl. Beat well. Add the flour and -beat
quickly. Pour into well greased
pans and bake in quick over 20 min-
,utes. Serve hot
TODAY IN ILLINOIS HISTORY
Nov. 25, 181Z First territorial
legislature of Illinois, met at Kas-'
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