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The Commoner
VOL. 18, NO. 3
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God With Uh
This rny of promise fallH on dark
ened ways;
"Lo, I am with you always all the
days"
Tho bright, untroubled, gladsome
days of life,
Tho days of bitterness, and care, and
strife
The days whon peace doth llko a
river flow,
Tho days of grief with woary hours
and slow.
Ho goes not on far Journeys. Christ
Is near!
Ho loaves no days without Ills help
and choer.
As once of old "lie know what H
could do,"
Whon servants woro dismayed and
troublod too.
So now, with Infinite supplies at
hand,
Ho walks with us, though In a bar
ren land.
Some sweet surprise He doubtless
has In store,
Somo secret that He nover told be
fore For this, perhaps, Ho leads through
shadod ways,
And you will understand ere many
days,
, , .... Selected.
Raving Wheat Foods
Statistics forwaidod to Miss Grace
Conlon, a food conservation expert,
indicato that the wheat shortage
will reach alarming proportions un
less ovory offort Is put .forward by the
peonlo of,-, tho 'country to substitute
oth&r grains for this valuable prod
uct. "Franco, England, Italy, Ireland
and Belgium import about 60 per
cent of their wheat in peace times "
tho letter states. "Owing to the re
duction, in the harvost they must im
port 60 por cont during tho next 12
months. In peaco times wo furnish
8 per cent of their broadstuffs, Can
ada fumlshos 11 por cont and they
draw from other sources 21 per cont.
This year tho flno oxertlon of Canada
will furnish about 15 por cent; wo
must furnish 20 por cent ' and we
must resorvo 2 per cont for tho neu
trals from whom we draw vital sup
plies. This leaves 25 per cent which
tho allies must oko out oithor by us
ing, other cereals or by further reduc
ing consumption. Thus our 22 per
cont represents 220,000,000 bushels
auia, iiiun, i8 tne quota which
must savo, and wo can do so by
uuviiik wiieai consumption from
pounds por woek nor norsnn t
pounds. Our two duties are clear
yvu must suustuuto commodities
vu in uuuuuanco ror those wo
Hiup, una wo must eliminate
waste."
MiSS GraOG Prmlrm 1.nn.i.!i-
dorses tho recommendations made
the government huiw?n j .
tho following, which demongtrat
r auuamuio wneat sav
foods f.r seven common articles
wo
re-
five
four
ar:
wo
can
every
in-
In
issued
strnton
saving
diet
ued
of
JDepa
which contain much of the val-
nfi.ln 1
It an-uii ,
How we have formerly used wheat:
1. Wheat breakfast foods (cream
wheat, shredded wheat, wheat
flakes, etc.)
2. Macaroni and spaghetti dishes.
3. Noodles and dumplings.
4. Cakes, doughnuts and cookies.
5. Pies.
6. Hot breads.
7. White breads.
How we may save one and one-half
pounds of wheat a week:
1. By using breakfast foods other
than wheat (cream of rice, white
corn 'meal, oatmeal, cream of rye,
cream of barley).
2. Potatoes, rice, corn and barley
dishes.
3. Corn meal dumpings.
4. Corn meal doughnuts, corn and
rye gingerbreads.
5. Fruits, custards and corn starch
desserts.
6. Johnny cakes, corn and rye
muffins, Boston brown bread and rye
bread.
7. Liborty breads.
Tho Women's Decalogue
The following ten war command
ments for the women of Americaare
proposed by the woman's committee
of the Council of National Defense,
of which Dr. Anna Howard Shaw is
chairman:
Do not chatter. Keep to yourself
the news you hear.
Do not listen to alarmists or slack
ers. Be moderate in your spending '
neither lavish in gifts nor sordid in
your economies.
Encourage national industries,
avoiding imported ones.
Do not look upon the departures
for the front of those dear to you
as an abandonment. Be with them
constantly in thought, as they are
with you, particularly in the hour of
danger.
Do not complain of the difficulties,
annoyances and privation caused bv
the war. '
Multiply your activities in your
home as well as outside.
Exhibit day by day and hour by
hour the same courage a man shows
upon the field of battle.
No matter how long the struggle
may last, await -victory with strength
and patience. -
If you are stricken in your dear
est affections, bear your sorrow
nobly that ydur tears 'may be worthy
of the hero whose death you mourn
Home-Wado Soaps.,
ft?U!iit0 aworl-wide- scarcity of
fats, all soaps have risen In price
Housewives can economize by making
out nfTin '??" for my PPosel
e o tL lG fat SCraps' rancId lards,
etc that are sometimes allowed to
KO to wnnfo t ti, . . u
In housowivos are oven .earn! "& Z
ed the creases fmm i,A t , HU,ve
2 s" :-
ot a B-ooa Vo srras JWJ:
"WHY OffiMsMlTTiicciiErr
"We tramt e fell tnu 1.0. , SKfai JPIIbhLb
iq uuua the beat Hob. M.S.i Vmt0 Diarrhoea dr pnri m"".,'"" at
sist in the campaign to help save, the
fats. Two recipes are given below,
and others may be found accompany
ing the cans of commercial lye:
Put the waste bits of fat or fatty
material into a kettle. To purify,
nrM n raw nntnln sliced thinlv. boil
very slowly until the potato slices
are crisp and brown, then strain
through several thicknesses of cheese
cloth. Dissolve one pound of lye in
eleven cups of water and pour it
gradually into seven pounds of clari
fied or strained fat, stirring the mass
until it is creamy and thoroughly
mixed. Pour into molds to harden.
This will make a satisfactory soap
for dishwashing, laundry and sim
ilar purposes.
Hard Soap Recipe. As a recipe
for making hard soap from crack
lings, I suggest the following, which
I have used for over twenty-three
years and always with good success:
One can of commercial lye, . five
pounds of cracklings, two gallons of
water; boil for two hours. Start
with one gallon of water, and add
the other gallon as needed. It boils
over easily and must be watched
closely, stirring often. Mrs. Wm. W.
Contributed Recipes
Scalloped Potatoes and Cheese.
Arrange a layer of sliced raw or
boiled potatoes in greased baking
dish and snrlnkle with errata
cheese and a little flour. Repeat un
til dish is nearly full. Pour milk
over the whole, about one-half cup
to every three potatoes. Skim milk
is -good. Bake in a moderate ove.
The length of time required de
pends upon whether the potatoes are
raw or boiled and whether the bak
ing dish used is deep or shallow.
Boiled potatoes baked in a shallow
dish will take only twenty minutes.
Raw potatoes in a deep dish may
take, as much as one and a half
hours. Mrs. L. T. G.
Potato Cornmsal Muffins. Ingre-
icuta. 6 laoiespoons, fat, 1 table
spoon sugar, I well beaten egg I
cup milk, 1 cup mashed potatoes 1
cup cbrnmeal, 4 teaspo6ns baking
powder, 1 teaspoon salt. Mix in or
der given. Bake 40 minutes in hot
oven, This makes 12 delicious muf
fins. H. W. McV.
Oatmeal Piecrust. Scald two parts
of fine oatmeal with one part of hot
JElif1 WGl1 and011 tllin As
SilJSJ? quIckl7 fit which
.iti,D mucn cooinng must m
cooked first before making th! plea
This crust is; very tender, pressing
all the qualities of shortened n?
crust without their injudous eWc'tt
-'03. lj.tr.,' .
Oatmeal Cookies. One and one
half cups granulated sugar, one e?h
ard, one egg, one cup sour fi5ik'25l
owSSTn &vone teaspon
solved in milk, one cup raisins tw
and one-half cups flour, Uiree cJns
Drnf at8' CUP of nut "desired
?ve0nP-LmTP0n- Bftke In moder
are tender. Mix the three table
spoons flour with one-half cup of
cold milk and stir iri the liquid in
the pot to thicken. Add the rest of
the milk and fish which has been
removed from the hone and cut in
small pieces. Cook until fish is
tender, about 10 minutes. Serve
hot. L. D. G.
Brown Bread One cup corn meal,
1 cup rye flour, 1 cup barley flour!
3-4 cup molasses, 2wcups sour milk,'
1 teaspoon soda, 2 teaspoons baking
powder, 1-4 teaspoon salt, 1-4 tea
spoon ginger. Sift cbrnmeal, rye and
barley flour, baking powder, salt and
ginger together. Mix: sour milk and
molasses and add soda, previously
dissolved int little dold water. Com
bine liquid and dry ingredients, stir
ring thoroughly. Steam for from
four and one-half to five hours in
brown-bread tins or three hours in
well oiled baking tins. Mrs.
J. H. T.
Scrapple One . cup ' sausago
chopped or one cup hogshead cheese,
1 teaspoon salt, 1 cup -corn meal,
3 cups water. Sift corn meal into
boiling water and cook in a double
boiler two haurs. Stir in the
chopped sausage oxw cheese; turn
into a moistened bread pan and
tool. Slice and fry. 0.: TK O.
Potted Hominy and Beef. Five
cups cooked hominy, 4' potatoes, 2
cups carrots; 1 teaspoon salt; quar
ter pound dried beef," 2 cups milk,
2 tablespoons fat, 2 tablespoons
flour. Melt the fat, stir An the flour,
add the cojd milk; mix well. Cook
until it thickens. Cut . the. potatoes
and carrots in dice, mix all the ma
terials in a baking dish and bake for
one hour. - Mrs. H. M. S.
Pittsburgh Potatoes. Five pota
toes cut in one-third inch cubes, 1
onion, 1-2 cup pimentos, . 2 .1 table
spoons fat, 2 tablespoons flour, 1-3
pound cheese, 1-2 tuaspoon salt. Cut
cold boiled potatoes in cubes. Melt
two tablespoons fat, a"dd K finely
chopped onion, and two tablespoons
flour. When slightly brown, add
milk and cook until thickened. Ar
range potatoes, cheese and pimentos
in alternate layers in well oiled cas
serole or jaking dish. Pour over
white vsauce, sprinkle with oiled
crumbs and bake until '. crumbs are
brown and the mixture Js thoroughly
heated. Mrs. J. M.
Fish Chowder. One onion sliced
4 tablespoons drippintrs 19 11'
toes neeled Mr2WL.?.2 Pot
3 tablespoons flour, 2 cup3 milk
1-2 pounds fish (fresh uS 1
canned), 1-8 'tipo nS1
the chopped onion with the Tat for
uomng water. Cook until Jegetales
Requested Recipes
Oatmeal Biscuits-r-One and one
quarter cups flour (whole wheat) one
and one-third cups cooked; oatmeal,
one and one-half teaspoons' baking
powder,, six tablespoons shortening,
one-half teaspoon salt, two-thirds
cun of water, two tablespoons ysugar.
Sift flour, baking power, salt and
SUgar together. Add nntmnn.1. mpltfid
I shortening and enough water to make
u sou uougn. Roll, out thin on
floured board; cut with" biscuit cut
ter and bake in greased pan in mod
erate oven about twenty minutes.
Wartime Gingerbread-. (Eggless,
milkless, sugarless.") One cup bak
ing molasses, one cup boiling water,
one tablespoon butter, one tablespoon
ginger, one teaspoon, soda. Thicken
with flour to pour. Pottr hot' water
upon butter, then put in miolasBes to
help cool it; when cool add other
articles and bake in moderate hot
oven.
Potato Bread, Clean thoroughly
and boil without paring 12 potatoes
of medium size, allowing them to be
come very soft; pour off the water
and peel and mash the potatoes while
hot; measure five solidly packed cups
of the potato, cooled to the temper
ature of lukewarm water, and add
two cakes of compressed yeast dis
solved in three tablearjonns nr luke-
,wrm water, rinse out the cup with
tner tablespoon of water and add
N
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