Food and freedom

Fuel saving is of just as great national importance as the right kind of food sparing. To save fuel in cooking, do not forget all the possibilities of " fireless-oven " cooking; do not forget that complete dinners may be cooked over one burner by using a two- or three-story steamer; do not forget the value of the fireless cooker for overnight cooking — particularly for cereals, beans, vegetables, stewed fruits, or a piece of meat for "cold cuts"; do not forget to bake breads, puddings, cakes in small pans; do not forget to cook enough at one time to cover several meals; do not forget the many foods that require little or no cooking — fresh fruits, dates, figs, raisins, nuts, salads, milk, cocoa or chocolate, cheese dishes, eggs, fish, cream soups. Cold Weather Dinners I Chicken Casserole, with Vegetables Celery Grape Jam Ripe Olives Baked Stuffed Apples, Marshmallow Sauce Fireless Flank Steak, with Spaghetti Graham Bread Spiced Crabapples Fruit Cocoanut Jumbles 3 Cream of Scallop Soup Rice and Vegetable Salad Rye Bread 7 Orange Jelly Spiced Oat Cookies 94 FOOD AND FREEDOM Hot Weather Dinners Jellied Fowl Rice Salad, with Escarole Corn-Wheat Rolls Orangeade Cantaloupe Surprise Panned Fish Parsley Potatoes Sliced Tomatoes and Cucumbers, French Dressing Cheese Wafers Strawberry Mousse or Custard 3 Hot Clam Broth Debutante or Summer vSalad Baiiey Rolls Chilled Peaches Cookies, or Brown Bread Ice Cream 4 Cream of Carrot Soup Clam Omelet Beet Greens Peanut Bread Watermelon 5 Fruit Cocktail Creamed Chicken, with Mushrooms New Peas Corn on the Cob Chocolate Junket Liberty Cake Spinach Florentine Iced Cofifee Tiny Tea Biscuit Shredded Pineapple, with Bananas PLANNING THE MEALS 95 A Few Luncheon Suggestions Tomato-Cheese Rarebit Toast Peach Salad Wafers 2 Oatmeal Crackers, Milk Dates or Berries 3 Cream of Turnip Soup, Croiitons Cereal-Prune Bread Apples 4 Food-Fruit Salad Hot Cocoa Brown Bread Sandwiches 5 Split Pea Soup Oven Dried Bread, Butter Fruit Maple Sugar 6 Chicken Curry Soup Potato Bread Bean Salad, French Dressing Figs Apples 96 FOOD AND FREEDOM WHEN CARRIED TO SCHOOL IN A BASKET Let the school lunch be easily digested and nourishing. Give enough, but not too much. A brown, whole-wheat or cereal-bread sandwich, with good butter, chopped beef, minced chicken or lamb, ground nuts, or cream cheese and a lettuce leaf for the filling, with fruit, and a hard cooky or small piece of sweet chocolate to satisfy the desire for something sweet, make the best luncheon. Coffee, tea, pie, rich cake, cheap candy, and pickles should not be given. Variety makes the luncheon in- teresting and appetizing. Keep sandwiches moist by wrapping them in wax paper. Covered paper cups are excellent for holding salads or a baked custard or some fruit jelly. Milk, hot soup, cocoa, or malted milk when practical is sometimes a good addition to the sandwich luncheon. I Chopped Beef Sandwiches, with Lettuce Apple Honey Cookies 2 Cream Cheese and Nut Sandwiches (Brown Bread) Peach Butter Sandwiches Grapes 3 Raisin and Fig Paste Sandwiches Apple Rice Pudding 4 Minced Chicken and Celery Sandwiches Orange Sweet Chocolate 5 Peanut Butter Sandwiches (Graham Bread) Marmalade Sandwiches Ripe Pear 6 Thin Corn Bread and Butter Hot Malted Milk Apple Maple Sugar