Newspaper Page Text
HONOLULU SlLA&BUIXETOs FRIDAY, NOVEMBER 2, "1917.
nrrmrrniMMiiiiuiiiniiiiiiiTr. - . SCHOOL LUNCHES ii iiiiii 'mum ATO FOOD Foods That Are Both Nour ishing and Palatable WASHINGTON. D. Ct Oct. 13. Don'l -Jet -.the school lunch be merely something which wfil fill the lunch bos in the morning and be only a sop to stay the kiddies' appetites from noon until night. Make it a real con tribution to the food which the child ren require to meet the needs of their growing bodies and active brains to satisfy their appetites and keep them in health. ; v , , These are the suggestions of home economics specialists of the : United States department of agriculture, now that millions of the future citizens ct the country are again eating their midday meals from box, basket, bag or confectionery shop, instead of from the family table under watchful parental eyes. The preparation of luncheons which will fill the needs of the child's body, do not mean the use of more expensive foods or the expendi ture of a greater effort, the special lets point out. In many cases bcth expense and work will be lessened. What is needed for' th preparation of more satisfactory lunches is mere ly that parents and "big sisters," or whoever fills the lunch box, shall in form themselves of certain facts in regard to the choice and combination of foods. The need in many cases is for neither more nor less food but for the representation of needed food groups. The necessary facts are set out plainly In Farmers' Bulletin 712, "School Lunches," which may be had free so long as the supply lasts, b? application to the United States De partment of Agricultfrre, Washington. D. C. The 'following suggestions are among those made in the bulletin for well-balanced lunches to be carried to school. Basket Lunches 1. Sandwiches with sliced tender meat for filling; baked apple, cookies or a few lumps of sugar. 2. Slices of meat loaf or bean loaf; bread and butter sandwiches; stewed fruit; small frosted cake. 3. Crisp rolls, hollowed, out and filled with chopped meat or fish, moistened and seasoned, or mixed with salad dressing; orange, apple, a mixture of sliced . fruits or berries ; cake. 5 4. Lettuce or celery sandwiches; cup custard; jelly sandwiches.1 ' 5. Cottage cheese and chopped green pepper sandwiches; peanut sandwiches; fruit; cake. 6. Hard boiled eggs; crisp baking powder biscuits; celery orradishes; brown sugar or maple sugar sand wiches. 7. Bottle of milk; thin corn bread and butter; dates; apple. 8. Kaisin or nut bread with, out lier";, cheese; orange; maple sugar. 9. Baked bean and lettuce sand wiches; apple sauce; sweet choco late. DINNER DISHES OF POTATOES M : 1 WASHINGTON, D. C, Oct. 15. "Now that the country's bumper pa tato crop is flowing into the markets in an ever-increasing stream the wise housewife will take advantage of this cheap source of starchy food and will give the tubers a very important -place on. the dinner table," says home economics specialists of the United States, department of agriculture. It is wcli known that potatoes are a nutritious aid healthful food, of .which one may eat freely without iil effects. As a matter of fact, say the department specialists,, there is some thing more which can be said for the potato, for the liberal consumption cf them helps to supply the body with alkaline salts which it needs for normal health. Eat more pota toes for breakfast, lunch, dinner or supper, therefore, while they are abundant, say. the specialists, to the advantage of both your' health and ycur pocketbook. The licensing of fruit and produce dealers will increase the confidence of producers as well as consumers. It will be an incentive toward greater production. Put the farm machinery 1n first-class order during odd times .this winter. An hour spent in repair may prevent later on a day of despair. H Pure H EE and simple goodness, jj E rich and unadulter- EE ated wholesomeness 5 EE: make S E an elemental j food not a mere H flavoring extract. fj As a regular part H of theHiet of children it pro- H duces stronger H teeth, finer and ' glossier hair, j finer grained and EE E tougher bones. s Feed the family Isle- EE ton without stint. v HI Your grocer or Y. 55 g WO SING & CO., opp. Liberty theater, can H lj ' supply you. ; :.'yy---: H t e.m-en I II irrrrrri I CHEAPER THAN BEFORE M 'Five-pound Can Now $1.75 I Superior quality Delicious flavor Quaker Rolled I WMte Oats I Five Breakfasts at the; price of one . I 2 Packages 25c M Sold by others at 20c a package s I c.0 YEE H0P & G0.I The House of QuaUty Wo King Street - L '. ;''.....-. Talste the Mtcliery of the flavor It's undefinable, yet distinctly individual. i J Cold by- Hollister Drug Store J. M. Levy & Co. Chambers Drug Store Henry May & Co., Ltd. 53 open stock patterns to select from. It wou'd pay you to see , us . fir8t about your dinner ware. The leading china factories ci the world are represented in these pat : terns. -. CarefuV attention has been given to the selection of decorations, tho shapes are graceful, and the prices are right. ' YOUR INSPECTION INVITED Honolulu j Clean and Polish Easily g and quickly, all kinds of I I l' nietals,' marble, cutlery, B Ar ' J kitchen utensils, bath I 8 . y room floors and all I S"i335 painted wood work with . CLEANS SCOURS . POLISHES Sold everywhere . 1 - "tmartrf ENOCH MORGAN'S SONS CO.; New Tort ... -Czr ' - : : TnTmrrriH : , , To) Phone 3451 Phons 4937 I i. RECOMMENDED RECIPES r (Recipe recommended to the Wo. men's Committee of the Territorial Food Commission): 'POTATO CAKE. Two cups sugar, three-fourths cup butter, half cup milk, one cup chop ped nuts, one cup hot mashed potato, two cups flour, two teaspoons baking fowder, one teaspoon cloves, ono tea spoon nutmeg, one teaspoon cinna mon, four eggs. One cup of chocolate may be ad del if desired. Makes tyo layers in pans IVz x 11J,2. Mix as dny regular butter cake. . . . SWEDISH SPONGE CAKE. (Practical Cooking aud Serving, J. AI. Hill.) Four, eggs, one cup sugar, half cup potato : flour, fourth teaspoon salt, fourth teaspoonful soda, three-fourths teaspoonful cream of tartar : (scant measure), two teaspoons lemon extract.-,; Beat the whites and yolks of the eggs separately. Beat the sugar into the yolks, add the flour sifted wita the cream of tartar, soda and salt, then the extract and egg whites. Bake about 40 minutes. This makes a very tender sponge cake. On the outside of the box of potato flour are a number of receipts for plain cakes which have been tried and found very good. JACK HORNER CAKE. (Boston Cooking School Magazine.) ' One cup butter, two cups brown WASHINGTON, D, C, Oct. 15. How to vary the preparation, of cab bages from "plain boiled" is suggest ed, by the United JStates department ot agriculture in the following ipes: V . . - Cabbage With Sour Sauce ; After taking off the outside leaves remove tough stalk from a small head of cabbage, cut In quarters; soak in cold water and cook in boil ing salted water, in an uncovered dish,. adding 1-4 teaspoonful of soda. Cook -slowly from 30 minutes to one hour, drain and serve with the" fol lowing sour sauce: ' Melt one tablespoonful each of but ter . or other fat, then add one table spoon of flour and 1-2 cup of milk. Stir over the fire until hot and add one teaspoonful : of made English mustard and two tablespoonfuls of warm- vinegar; ' Pour over hot cab bage. , If preferred a plain cream sauce can be used. Smothered Cabbage Cut fine 1-2 bead of cabbage. Melt two level tablespdoTifuf'S of butter or other fat In a pan and stir in two level tablespoonfuls of flour. . Add the cabbage, one cup of sweet milk, one teaspoonful salt and 1-8 teaspoon (Sy Associated Pressl LONDON, Sept. 12. The best sum mary, of Grpat Britain's food control plan is given by Lord Rhondda, the controller ,i the first issue of the new fortnightly magazine he has be gun to publish under the title of "The National ii. Food Journal", Lord Rhondda states: "My policy, broadly stated, Is to fix the prices of those articles of prime "necessity over the supply of which I can obtain effective control at all stages from the producer down to the retailer. Such prices will, as far as possible, be fixed on the prin ciple of allowing a reasonable pre war profit to those engaged in th; production and distribution of the particular commodity. Indeed the policy will be one in effect of deter mining profits at every stage, though it, will take the form of fxing prices. "Every effort will be made to pre vent speculation, and unnecessary middlemen will be eliminated. Exist ing agencies I make a strong point of this-rwill be utilized for purposes of distribution' under license and con trol, and under the supervision of lo cal food controllers to be appointed by the local authorities. "I am anxious that producer, seller and consumer should realize that prices are not being interferred with in a haphazard way or without pur pose. While I am primarily concern ed with the protection of the consum ers, I have to see that the legitimate Interests of food producers and other traders are safeguarded, and above all to avoid as far as practicable ac tion which may tend to curtail the necessary supplies. "It is, of course, impossible that in this crisis supplies can be provided to the same extent or with such regu larity as in times of Peace.' and the consumer should also understand thar he must of necessity pay high prices. My object is to see that supplies are forthcoming as far as they are avail able, and that the prices are not ex cessive. : A "I am . glad to be able to" say that the general position qf our essential food supplies is satisfactory, but I cannot urge too strongly on every one the absolute need for economy in the use of all foodstuffs." v i "Eat less candy. The Allies need the sugar says the Food Adminis tration. "All - right," ; our patriotic farm boys and girls are saying, "Nuts and popcorn 1 are better anyway. C Farm boys should lay In plenty of nuts and popcorn. : It's " going to be patriotic to eat it instead of candy this1 winter. ; ; '' : . ;H Forward looking farmers "arc mak in r necessary r repairs- on their": ma :Xyy , , ... .. .. .f . By Uncle Sam FOOD COMROL chinery bef ere putting It away for the J sugar, half cup dark molasses, half cup milk, one cup. white flour, one cup . Graham flour, one teaspoon allspice, one teaspoon cinnamon, one teaspoon nutmeg, two teaspoons of baking pow der, one tablespoon chocolate, two., tablespoons maple syrup, two eggs,? half pound large seeded raisins, half pound currants, quarter pound of can-!; died orange peel, - quarter ? pound V of citron. ; : ;rr-l.;-":V::J': i y, Beat butter and sugar, add mo lasses, spices, chocolate melted, syrup v and well beaten eggs; when well mix ed, stir in the flour: and milk alter nately. Continue beating until very -light, then add the fruit. Turn into oblong pan and bake one . hour in -moderate oven. Ice with plain vanilla f CORN-MEAL POUND CAKE." ; -(Oood Housekeeping.) ' Three eggs, .one and half cups of j sugar, three-quarters cup butter, one cup and six tablespoons cornmeal, two tablespoons bread flour, half cup milk, fourth : teaspoon mace, one teaspoon baking powder, , . - j Cream butter jaind sugar, add eggs unbeaten, one at a time, and when well blended, add the mace, the milk gradually, and the flour, meal, and baking powder well mixed. Spread the dough (an inch thick in well-oiled shallow pans and bake about twenty minutes; in a moderate oven." ; Then cut in squares, ; remove from pans, and sprinkle with ' powdered sugar. Serve hot or cold. - . ful pepper. Cover closely and sim mer slowly 30 minutes. Cabbage Pudding :, Shredl the head of . cabbage closely and cook in salted water until tender. Drain and place in buttered dish in layers with - sprinkling of grated cheese between. To two level table spoonfuls of melted butter or other fat add 2 tablespoons flour, add a cup of milk, yolks of 2V eggs, 1 teaspoon salt and 1-2 teaspoonful of ; mustard. Stir over fire until it boils, then add beaten whites of ' eggs. ; Pour over cabbage, mix ; well and bake one hour. , :::, Stuffed' Cabbage UV'v':' Remove coarse - outer leaves and core. Parboil for 3 minutes.' Fill core and Inside of each leaf with finely chopped left-over meat (raw meat is best), or sausage. Tie securely in cheese cloth. Place in kettle with 2 or 3 carrots and onions. Cover with stock and ; let simmer slowly two hours or until tender. i'. Cold Slaw . ')'. "; .:-'::u'r;'.;-'1 , Slice a small cabbage very- finely. Soak in cold water until crisp. Drain and dry between towels and mix with cream salad dressing. ; .It will im prove the dressing to add to it a very little curry powder. ' WHAT YOU CAN DO TO y 6 HELP WIN THE WAR ; Our problem is to feed our Allies this winter by sending; them as much food as we can of the most concentrat ed nutritive value In the least shipping space. 'These foods are wheat, beef, pork, dairy, products and sugar. Our solution is to eat less of these and more of other foods of which we have an abundance, and to waste less of all foods. 1 o Bread and Cereals. Have at least one wheatless meal a day. : Use corn, oats, rye barley, or mixed cereal rolls, muffins, and breads In place of white bread centalnly for one meal, and, If possibly, for two. Eat lesse cake and pastry. i ,". -.: As to the white bread, If you buy from a baker, order it a day in ad vance; then he will not bake beyond his needs. Cut the loaf on the table and only as required. Use stale bread for toast and cooking. ' Meat. -Use more poultry, rabbits and especially fish and sea food In place of beef, mutton, and pork. Do not use either beef, mutton or pork more than once daily, and then serve smaller portions. Use all left-over meat cojd or ? in made dishes. Use soups more freely. Use beans; they have nearly the same food value as meat. 4 - - .- .: -::J Milk. Use all of the milk, waste no part of it. The children must have whole milkV therefore, use less cream. There Is a great waste of food by not using all skim' and sour milk. Sour milk can be "used in cooking and to make cottage cheese. Use buttermilk and cheese freely.v ; Fats (butter, lard, etc.) .Dairy but ter has food values vital to children. Therefore, use it on the table as usual, especially for children. Use as little as possible In cooking. Reduce the use of fried fats. Use vegetable oils, as olive and cottonseed :oiL Save daily one-third of an ounce of animal fat. Waste no soap; it contains 'fat and glycerine necessary for explosives, y Sugar. Use less candy and sweet drinks.: Use less sugar . in tea and coffee. Use honey, maple sirup,- and dark sirups for hot cakes and waffles without butter or sugar. Do not frost or Ice cakes Do not stint the use of sugar In putting up fruits and Jams. They may be. used in place of butter. Vegetables and Fruits. We have a superabundance of vegetables. Double the use of vegetables.. They take the place of part of. the wheat and meat, and,, at the same time, are 'healthful. Usepotatoes abundantly. Store pota toes and roots properly and they will keep. Use fruits generously. : Fuel. Coal comes ' from a distance, and our railway facilities are needed for 'war purposes. Burn fewer fires. If you can get wood, use it United States Food Administration. In Wom an's World for November. tm 1 ffltlNE Grasakted Ejttes, - Sore Eye, Eyes Inflamed by PS 1 1 Dvitund WuuquickJy OR -JlV i- relieved by Murine. Try it In , rZj r C t0111 Ey1" Bxby's Eye. lUUri LlLJ::Smrtiar,JtETCmfcTt W nILJC taafl. see pr bottle. MmHim Ky Kalv. ia TvbM tSe. For Both of Us r r 'mmMim.C, Ji rare aim 4 POUNDS, $1.00 : v. WING MING CO. Hotel Street, opp. Bethel . Phons 4311 , in touch with the Jatest improvements in eyeglasses and f ; spectacles. . - .ArjJERICAW OPTICAL CO. ' 1148 Fort Street Blaisdell Bldg. -i Honolulu, T. E. . , FEEDS MORE. , Ask us how to prepare it. DAVID A L O AtmyMud Navy . Wholesalers of anything' and everything, to eat. ' LET US SUPPLY YOUR STORE. Service Supply Co. Phone 2819 -'. . Offices at Hawaiian Fisheries iOTIIllIllllllllllllllillira .EAT'- . S The most nourishino; food for the money. EH Paragon Meat Market Phone 1104 Beretania, near Alakea St. s X 1 at this season is the poultry which receives 'an abuii. dance of beef scraps; grit, charcoal, fine mashground bone, and in addition is housed in dry quarters. Consult us about selection of .feeds particularly adapted to your -needs. We sell all the feeds men tioned above, besides several mix- - tures-for special conditions.- , " -, ; - r , ' . ., - " . r . r X ' . X- X '- : X Mixed Pigeon Foods ' "x 'x . X X , ( 1 , Phone 4121 ll!'1: ' rf (I ! W. v., ... ;1 ! ! ; ii 0 AHU FISH market 7- - 3 html ' Alakea and Queen Z'r. griiiiiiiiiiiiiiiiiiiiiiiiiHiiiHiiiiiiiiiiiiiii wister