TTM tlMUWEBKLY TfHMUHl, MOUTH PU1W, NEBRASKA.
I 7 '1
The Housewife and the War
I I
rat
Helping the Meat and Milk Supply
-mm
(Special Information Service, United States Department ol Agriculture.)
AVOID MONOTONY OF SALT MEAT EVERY DAY.
(Special Information Sorvlco, United States Department of Agriculture.)
SOME QUICK BREADS THAT SAVE WHEAT.
CHINESE INTERROGATION POINT
Preparing Meat for Canning
TEAM-PRESSURE
CANNER FAVORED
Every Useful Portion of Pork,
Beef, Fish and Fowl May
Be Preserved.
WASTE AVOIDED BY CANNING
Great Convenience to Housewife When
UBual Supplies of Fresh Meat
Arc Exhausted More Varied
Diet Made Possible.
It Is very difficult to keep fresh
peat on the farm without a refriger
ator or Ico supply. As such conven
iences nro often lacking In the farm
home, the Importance of canning be
comes evident, especially as the cur
ing of meat Is also difficult In certain
.regions, as for example In the extreme
South. The farmer who has no Ice
frequently loses meat when the
weather suddenly turns warm at
butchering time. Often, too, ho uses
more fresh meat than ho needs In
order to consumo It before It spoils.
This means a waste of one of tho
most important articles of tho diet
and one which Is usually relatively
expensive. It Is posslblo not only to
avoid such waste by canning, but also
to utilize meat scraps, soup bones, and,
In fact, every part of the animal useful
for food purposes.
With a supply of canned meats tho
housewife can prepare and serve a
palatable meal on short notlco with
saving of both fuel and time. It also
makes possible a more varied diet,
lessening the dependence upon cured,
salted, and smoked meat, the constant
and exclusive use of which means a
monotonous and less wholesome diet.
Canners for Home Use.
Steam-pressure canners for home use
ure generally made of steel boiler plate
riveted together and supplied with
cast-Iron covers, that can bo securely
fastened to the rvtort, or they may be
made of cast aluminum. They can be
hnd from reliable makers at prices
ranging upward from $15, according
to capacity and material used in con
struction. Steel canners can be hud
either with or without a suitable heat
ing device. They can bo used over a
wood, coal, or gas stovo or over a brick
furnace, just as they can be used over
several types of gasoline (under pres
sure) burners. The aluminum pres
sure canners, common In many homes
where thoy are not only used for can
ning under steam pressure but for
every-dny cooking, may be heated suc
cessfully on common wood, coal, gaso
line or kerosene stoves as well ns
where more Intense heat is used. Care
should be exercised not to exceed the
pressure specified In the directions fur
nished with tho canners, otherwise a
serious explosion may occur.
Meats are ready for preparation for
the canner ns soon as the animal heat
has disappeared. They must bo han
dled in ns cleanly a manner as pos
sible. For home canning, meats should
be cooked first fried, broiled, roasted,
baked, or stewed Just as would be
done for Immediate serving, to pre
serve not only the meat but the home
cooked flavor ns- well. The meat Is
seasoned according to individual taste,
and Is heated until It is entirely cooked
through, without needing to be cooked
tender, before placing It in the cans.
Use for Various Parts.
Select the meat Intended for roast
ing, slice tho meat wanted for steak,
and what Is not suited to either of
these can be used for goulash or stews
or be chopped up and made into sau
sage meat, formed into llttlo cakes,
fried, and canned. What meat is left
dinging to the row bones will bo util
ized when the bones are boiled for
roup stock. For this purposo It Is well
to cut the bones at several places. The
bones removed from tho roasts and
steaks. vSth any adhering meat, run
by Steam-Pressure Method.
also be utilized for soup stock. Put
the bones In cold water, heat to near
the boiling point, simmer, and con
tinue cooking until all of the strength
has been extracted. Tho sinews, the
head, and tho feet, after they nro
cleaned, may bo added for the soup
stock. Do not add any salt When
well cooked remove the bones and
ment and strain the soup. It may be
poured Into tho cans a3 it is or It may
be clarified. To clarify tho soup mix
beaten whites of eggs with nn equal
portion of water and tho crushed egg
shells, which have first been washed,
and add this mixture to the soup, bring
slowly to a boil, and cook for five min
utes. Strain, salt to taste, and pour
Into hot cans. (Tho soup stock should
Jelly when cold. If It does not, simmer
until sufficient water has evaporated,
so that it will jelly when a llttlo is
poured Into a saucer and cooled.)
Utilizing Every Ounce.
The liver Is soaked in water, tho
coarse veins cut out and tho liver
skinned and prepared as desired be
fore canning It, or It may be made into
liver sausage, boiled, and canned. Tho
heart can be used for goulash. Tho
kidneys should bo soaked In salt water,
split open and tho little sack removed ;
then they can bo used either for stew
or for fried kidneys and canned. Tho
sweetbread is boiled and canned or
may bo prepared in various ways and
then canned. The brain is sonked in
water to removo the blood, and tho
membrane Inclosing It Is removed. It
can lie fried or prepared In other ways
and then canned. Tho ox tall Is used
for soup. The tongue is soaked in
water, washed clean, salted, boiled,
skinned, and packed in cans, with meat
Jelly or soup stock added. If tho head
is not utilized for soup stock and Is of
a young animal, It can be boiled, aftei
it Is spilt, cross-sectioned, and soaked
In cold water and cleaned carefully,
the eyes taken out, and tho mucous
membrane of the nostrils removed
Boll, remove the meat and utilize It
for mock turtle stew or ragout. The
tripe can be prepared In the usual way,
then boiled and canned. When all the
value of the bones for soup stock haa
been extracted by boiling, the bones
may be dried, run through n bono
crusher, and fed to the chickens or
used for fertilizer. Thus, nothing of
the dressed animal is wasted.
Danger of Poisoning.
There Is perhaps more danger of
food poisoning from meats than from
vogetuhles If any error or oversight
lias been made in tho selection of tho
stock or in tho processing. More
scrupulous care,, therefore, is necesi
sary in the canning of meats. The
United States department of agri
culture recently Issued, for distribu
tion among Its extension workers In
homo economics, a bulletin on the
"Home Canning of Meats and Sea
Foods With Steam Pressure Canncr."
Information pertaining to the canntng
of meats may bo had In various other
forms from the deportment. The safe
practice, however, for housewives who
expect to undertake the canning of
meats or fish would bo to get in touch
with the homo demonstration agent
in the county or district, who will bo
In position to demonstrate "every step
from the selection of meats to the final
sealing of tho cans.
r-HfcSH MtAlS ALL YEAR
Of course you do your share
of complaining about the mo
notony of entlng salt meat every
day.
Stop It ! Stop both of them
tho complaining and tho con
stant eating of salt meat.
Get In touch with tho depart
ment of agriculture's home
demonstration agent In your
county or district
' Learn how to operate a steam
pressure canner.
Utilize every bit of pork, beef,
mutton, fowl, and fish.
And vary the family diet by
substituting fresh meat for salt
meat whenever you like.
. .
M-i"l".4"l'iM"i"l"Hl"i"l--W-4"i4t
"Feng is a rapier. Under his pres
idency China Is destined to see somo
eventful days," wrote Adachl Klnno
sukc In tho Now York Tribune last
July when tho reins of government
wero put In tho hands of Gcnernl
Feng Kwochnng. Things have been
happening In n pretty tumultuous fash
ion ever since; but tho bitter words of
self-reproach that accompanied Feng's
announcement of his decision to retire
from tho presidency seem to Indicate
that the days wero eventful In splto
of rather than because of any potency
In himself. His mandate was filled
with such self-abasing sentences as:
"I ordered tho negotiations for pcaco
while the rebels wer,o triumphant;"
"My effort to save from misery brought
more misery ; my hope to save tho sit
uation resulted In more confuslou,"
and "I am too weak for tho burden."
Apparently, President Feng is
still, as Mr. Adnchl
eS ,,.1,nt ,f C" ose politics." Of his past, which ho enys is simple,
ro Jnco of Ch J" &01m 50 ,n tho metropolitan
C ?tmf?.L ' 1 ' iU PrefcctlIr Hochlcn. He went through the Pau
lo nu! nS L ? 7? "IV1 m?d0 11,8 wuy im fro, " f Petty officers
hJ uZ ?l fy , J110 P,Cers Ml,1,ary ncnd0,ny' 111 1005- I"" nrd march
?,o?hnJ n r y fr f,rm backsl,d1" wwcli is a near miracle In that
offlSnM ? mUn"or,f nl variety of petty Jealousies and Intrigues called tho
Guards following year saw him at tho head of tho Imperial
tiio3U"mShlUknl ln 1,,,,S,Bl.ry (lnys 8t00d unon tho shoulders of four stalwart
of tlSn y WCr Blg FUr GeuMnlp"B Kwochmang was one
Gcnernl Feng was ono of those whom Yuan Shlh-knl, who dominated sev
eral of tho commanders of tho Imperial army, secretly ordered to bring about
the emperor's abdication of the throne.
MARTIN, BOSS
As a floor speaker Senator Martin
orato and rarely appears ln the Congressional Record, but when ho speaks tho
senate nets.
HELPING THE FRENCH
To help restore tho penniless
among the French war sufferers to
(economic independence and at the
samo time promote closer commercial
relations between tho United States
and France, an exchange market for
American and French goods will bo
established through the efforts of tho
Travail Franco-Amerlcaln, according
to Mrs. Benjamin Cram of Baltimore
and New York, organizer of the so
ciety. Mrs. Cram, who Is a French
woman married to nn American, re
cently returned from Paris, where she
spent six months. Among the patrons
and pntronesses of her organization In
France, sho says, are the wife of Pres
ident Poinculro; Mrs. William G.
Sharp, wife of tho Amerlcau nrabussa
dor; Pierro Mllle, tho writer; Felix
Decorl, Mme. Paul Adam, C. W. Vedltz,
commercial attacho of tho American
embassy at Paris: Comnt iUC(i Tlfnlitnvt
do Nosliles, Gen. Mnllterro and tho Ducliesae do Clermont
,,lAHnCrlCim ?omm,ttcw, e organized, Mrs. Cram announs. in this
country the organization will operate under tho name of tho French Crafts
iiiiiiini in
BORIAN, TOOL
TIsza In Hungary and Burlnu in tho romalnder of tho empire utnnd for
reactionary despotism and tyranny of the Ilohenzollern brand. TIsza is a mas
terful man of tho most harsh and cruel character who has relentlessly crushed
every effort to Introduce universal suffrage in Hungary und who has treated
the Slavs subject tc the crown of St, Stephen like helots,
OF CONGRESS
Congress has n boss, and he Is
Thomas Stuples Martin, of Virginia.
As tho mnjorlty leader of tho senate,
tho Virginia senator wields n power
which holds tho cntlro wnr congress
In line. Theoretically, Senator Mar
tin has no power over tho house of
representatives, yet his word hears
enough weight so that ho has practi
cal control of both bodies.
From tho gallery Senator Martin
Is about the busiest man on tho floor
of tho war senate. Dlmlmitlvo In
stature, ho bustles around very much
like a clucking hen watching over her
brood. When thero Is Important ad
ministration legislation before tho
body, It is Senator Martin who whips
the recalcitrants Into line, and when
there Is nntiadmlnlstrntlon legislation
up it is the Bamo diminutive, white
haired senator from Virginia who
makes himself very busy working tho
soft pedal.
la a negligible quantity. He does not
OF THE KAISER
When Count Czernln found the
sltuutlon ln Austria-Hungary too much
for him und resigned from tho office
of foreign minister, tho Germans and
tho pun-German of tho dual kingdom
wero rather anxious about his suc
cessor. But when Huron Burian was
named they wero content, for tho
baron always has been entirely sub
missive to the kulser.
Of plebeian Magyar birth, with n
mushroom Magyar title of baron, ho is
despised and detested quite as much
In Hungary as In Austria. Ho is us
graceless In appearance as he is ln
manner and speech, Is defective in
vision, except us regards distant ob
jects, and is extremely deaf, a disad
vantage compensated by his extraordi
nary skill ln Up reading. He In u man
of no initiative or constructive ability,
and his only udvuntago In the eyes of
tho kaiser Is that ho can rely upon
him to carry out his orders.
Plate of Palatable and Attractive Muffins Made Without the Use of Any
Wheat Flour.
AS WAR MEASURE
Use of Substitutes. Will Do Much
to Relieve Wheat Situation
.and Aid Allies.
SOME GOOD THINGS TO EAT
Biscuits, Muffins, Waffles and Griddle
Cakes Are Better Than Yeast
Bread Will Tlcklo Palate,
and Satisfy Stomach.
Biscuits, muffins, grlddlo cakes, waf
fles uso these In place of yeast bread
and savo wheat To make a yeast
bread of good texturo somo wheat
flour must bo used to furnish the
gluten necessary for this form of
leavening. Quick breads leavened
with baking powders or sour milk, or
cream of tartar with baking soda, do
not need this gluten, ho wo cnu uso
other cereal flours that do not con
tain gluten for them. Bnrloy flour,
corn flour, corumeul, buckwheat flour,
oatmeal, sweet potato flour, koflr, and
fctcrlta meal all such can bo used
for quick breads. Their uso will do
much to relieve the wheat situation,
as they require no wheat Thoy are
delicious, too, so when you serve your
family with hot breads made from tho
wheat substitutes you help your coun
try and the allies, and at tho eamo
time furnish your family with good
things to eat
For hot biscuits almost any of tho
substitute flours can bo used, using
tho samo amount of shortening and
baking powder as for wheat biscuit
and enough liquid to mnko a dough of
tho right consistency for rolling. Half
corn flour and half cornmcal makes a
good biscuit or half cornmcal and
half peanut meal.
This barley drop biscuit is de-
llclous :
V
Barley Drop Biscuits. '
2 cupfuls bnrltty 1 cupful milk.
flour. 4 tulilcspoonfuls fat.
.0 teaspoonfulH bait- 1H touspoonfuls salt.
Inir powder.
Baked ln a sheet this makes a good
Bhortcake, buttered and served with
fresh crushed berries or other fruit.
When eoy-henn meal or peanut meal
are used the fat should bo reduced,
ns both of these contain much fat.
For muffins the standard recipe can
again be used, substituting tho other
flours In place of all or part of tho
wheat flour. Rolled oats can be put
through 0 food grinder und used ns
nny other flour or meal In quick
breads. Here is a delicious muffin
made from oatmeal and corn flour:
Oatmeal-Corn Flour Muffins.
1 cupful ontmeul. 4 teaspoonf ula baking
1 cupful corn flour, powder.
1 cupful milk. 1 tablcspoonfut tnelt-
2 ei?K8. cd fat.
1 tcaspoonful salt
These mufllns made, from corn flour
and boiled rice or boiled hominy grits
ure also delicious:
Muffins.
1 cupful cold boiled 1 egg,
hominy RrlU or 2 tcuspoonfuli bnk
boiled rice. Im; powdvr,
1 cupful nwoflt milk. ', tenttpoonful unit.
V,i cupfulR corn 1 tublospoonful inult
llour, ud fat.
Griddle cakos and waffles are always
popular. Buckwheat cakes mado'wlth
baking powder in place of tho old
fashioned yeast-raised buckwheat
cakes aro vory good.
Buckwheat Cakes or Waffles.
1 cupfuls of buck- Wi cupful milk,
wheat flour, , 2 eggs,
3 teuflpoonfuls bak- 1 tublospoonful melt
ing: powder. od sliortonlntr-
1 teaspoonful salt.
Corn flour, barley flour, or one-half
corn flour and ono-hnlf peanut mcnl
or sweet potato flour can bo used ln
tho following reclpo to make delicious,
crisp, brown waffles:
Waffles.
1H cupfula milk. 2 cupfuls flour.
2 eRt.'H. 3 teaspoonfuls bak-
3 tablcspoonfuls fat Insr powder,
1 teaHpoonful salt
4"4"t4'rl14"M,i'i4'4,4'iM'i''i'4
i WHAT YOU ARE MISSING
Get acquainted with tho de
licious quick breads that can be
mnde without wheat flour.
If every family ln tho United
Stntes were acquainted with
them, u whent shortago would
never pinch ngalu, war or no
war.
By not being acquainted with
them, you are missing an oppor
tunity for sorely needed pa
triotic service.
Besides, you nro missing the
opportunity of eating delicious
bread.
Get acquainted with quick
btends made from cornmcal and
wheat substitutes.
It Is a duty you owe your
country and a pleasure you
owe yourself,
"New" Spinach Is Favorite.
This Is Just an item about spinach
and how you can help prevent a rath
er Important loss In It All that is
asked of you is that you do not dis
criminate unfairly, when you go to
market, -In the matter of two kinds of
spinach which nro practically alike
except ln looks. Prickly seeded spin
ach Is nn old typo that Is coming back
on tho market this year because seed
of tho common spinach Savoy-leaf
Is scarce. It resembles tho dandelion
somewhat hi appearance. It has just
as much food value nnd as good a
flavor as the smoother-leafed Savoy
which you are more accustomed t(
buying, and can bo cooked In the samd
way. Only a few years ago, before
the Savoy became almost the only
typo grown commercially, tho prickly
seeded spinach was tho most popular
kind produced for winter use.
So don't snub this old favorite.
Specialists of the United States de
partment of agriculture are eager to
have this explanation sprcqd broad
cast because they fear a loss may re
sult from tho belief of many consum
ers und dealers that tho prickly
seeded typo Is n new one differing In
food value. 1
, "',. i'" I
Why Use Cornmcal 7
A .15-bushcl yield of corn, which
crop produces more human food thnr
any other commonly grown on Ameri
can farms, . will supply nearly 1R0
pounds of protein needed for flesh
building and mure than U.OOO.OQO units
(calories) of energy. Wherever condi
tions nro favorable for extending corn
acreage it is evident that considerable
addition can bo made to tho supply oi
human food.
Let It bo urged once ngnln, uso more
cornmcal. Millers should give special
attention to the preparation of corn
mcal of good quality and housewives
should uso increased quantities of UiIf
nutritious and palatable product as a
substitute for wheat for bread making
and other purposes. It Ib moro practic
able to Increase the use of cornmcal in
this country than abroad, for our peo
ple nro familiar with corn as a food,
while most European peoples arc not,
though now they try to do what they
can. ,
,1
Savory Meat Savers.
Beans, peas and other legumes arc
especially Important articles of food
at the time because of the large
amount of protein they contain, which
makes them valuable as meat savers.
Tho legumes protein, however, Is not a
complete substitute for that; supplied
by meat, fish, poultry, eggs, milk,
cheese, etc. Tho legumes will not,
therefore, entirely take tho place of
meat and similar sources of protein
In tho diet. They should perhaps bo
looked upon as meat savers rather
than meat substitutes. They will per
form their function ns food better If
used in connection with somo of the
other sources of protein named rather
than alone. For this reason such
dishes as the following, for example,
aro preferable to beans or other
legumes alone: Pork and beans, Bos
ton roast (cold baked beans and
cheese), bean soup with boiled egg,
stows of meat and legumes, bean cro
quottes with boiled egg, and bean
chowders nnd purees with milk.
