Foods that will win the war

Don’t buy delicatessen food if you can possibly avoid it. Delicatessen meals cost 15 per cent. more than the same meals cooked at home, and the food is not as nourishing. You pay for the cooking and the rent of the delicatessen store, as well as the proprietor’s profit. Don’t pay five or ten cents more a dozen for white eggs in the belief that they are superior to brown eggs. The food value of each is the same. The difference in shell color is due to the breed of hen. Tell the butcher to give you the trimmings of chicken, Le., the head, feet, fat and giblets. They make delicious chicken soup. The feet contain gelatine, which gives soup consistency. Buy a tough, and consequently less expensive, chicken and make it tender by steaming it for three hours before roasting. Don’t put meat wrapped in paper into the ice-box, as the paper tends to absorb the juices. Try to find a way to buy at least a part of your meats and eges direct from the farm. You will get fresher, better food, and if it is sent by parcels post it can usually be delivered to your table for much less than city prices. MEAT ECONOMY DISHES MOCK DUCK 1 flank steak 1 tablespoon onion juice 1 teaspoon salt 1 tablespoon chopped parsley 1 teaspoon pepper + teaspoon poultry seasoning 1 teaspoon Worcestershire 1 pint boiling water sauce 1/4 cup of whole wheat flour 1 cup breadcrumbs Reserve the water and the flour. Mix other ingredients. Spread on steak. Roll the steak and tie. Roll in the flour. Brown in two tablespoons of fat. Add the water—cover and cook until tender. BEEF STEW 1 lb. of meat from the neck, 1 cup potatoes cross ribs, shin or knuckles 1 teaspoon salt 1 sliced onion 4 teaspoon pepper 3 cup carrots 4 cup flour 4 cup turnips 1 quart water Soak one-half of the meat, cut in small pieces, in the quart of water for one hour. Heat slowly to boiling point. Season the other half of the meat with salt and pepper. Roll in flour. Brown in three tablespoons of fat with the onion. Add to the soaked meat, which has been brought to the boiling point. Cook one hour or until tender. Add the vegetables, and flour mixed with half cup of cold water. Cook until vegetables are tender. HAM SOUFFLE 14 cups breadcrumbs 1 tablespoon chopped parsley 2 cups scalded milk 1 teaspoon minced onion 14 cups chopped cooked ham 4 teaspoon paprika 2 egg yolks 2 egg whites PARSLEY SAUCE 2 tablespoons butter 4 teaspoon salt 3 tablespoons flour 2 tablespoons chopped parsley 1 cup milk For the soufflé, cook together breadcrumbs and milk for two minutes. Remove from fire, add ham and mix well. Add egg yolks, first beating these well; also the parsley (one tablespoon), onion and paprika. Fold in, last of all, the egg whites whipped to a stiff, dry froth. Turn quickly into a well-greased baking dish and bake in moderate oven for thirty-five minutes, or until firm to the touch; meantime, make the parsley sauce, so that both can be served instantly when the soufflé is done; then it will not fall and grow tough. For the parsley sauce, melt the butter in saucepan and stir in the flour, stirring until perfectly smooth, then add the milk slowly, stirring constantly ; cook until thick, stir in the parsley and salt, and serve at once in a gravy boat. BATTLE PUDDING BATTER 1 cup flour 1 egg 4 cup milk 4 tablespoons water 2 teaspoons baking powder + teaspoon salt FILLING 2 cups coarsely chopped cold 1 medium-sized potato cooked meat 1 cup stock or hot water 1 tablespoon drippings Salt and pepper 1 small onion