RURAL NEW-YORKER 
Conserving the Food Supply 
The present high cost of living places 
every prudent housewife in a position 
where she should give thought as never 
before, to making the most of her food 
supply, whether it conies mostly from the 
home farm or through one or more of 
the middlemen. Making the mo.st of a 
food supply is getting value received 
from every particle of good raw food ma¬ 
terial at hand-—not for cats, di>gs and 
pigs or the garbage can, but for the hu¬ 
man family. Housewives who feed their 
pets largely upon baked food are either 
j)()or bakers or poor economists. 
One prolific per.sonal cause of the high 
cost of living is due to a lack of judg¬ 
ment in planning the meals fr«uu day to 
day—making out the daily menus. It 
is foolish and exfei-avagant for the pri¬ 
vate home to try to compete with the 
public eating places in the way of va¬ 
riety of vegetables and desserts, which 
combined with the rural custom of serv¬ 
ing pickles, jelly and dished-out sauce, 
results in the overloaded table, exhibit¬ 
ing a sample of 'the whole food supply 
of the household and the culinary skill 
of the housewife at one meal. 
The rural housewife knows her en¬ 
tire food supply from week to week, her 
limitations in every way, and to make 
the most of each food item, she should 
exercise good taste in selecting the vege¬ 
tables for each day to serve with her 
moat, and the dessei ts to "harmonize with 
both, and the natural result will be a 
general conservation of food 'by the "elim¬ 
ination of all superfluous'dishes—a great¬ 
er variety between meals—leading up to 
the well-balanced ration for the human 
family. 
To be explicit: "To famserve your bread 
flour, keep a less expensive quality on 
hand for all other purposes, from paste 
and starch making, up to cake, pie crust 
:md biscuit-making. Also have at hand 
graham flour and cornmeal, and make 
the most of both week to week, and thus 
save the weekly total of white bread 
making and consumiitiun. With meats 
sufticient is usually boiled, kettle or oven 
roasted for three meals at least, and 
when the weather permits, skip a meal 
--a dinner—alternating with creamed 
codfish or creamed dried beef, although 
l)oth are high in itrice per pound, but 
tht‘y can be kept in reserve, and a small 
amount of either will make an appetiz¬ 
ing dish. In slicing cold meat, save 
every small scrap and rmigh pieces for 
the drop-lbis(3uit baked pie while yon 
have plenty of gravy left; and fine bread 
<aumbs (save every one) with hashed 
meat, will enlarge your -meat .breakfast 
or supper dish. 
AVhen milk is scarce and high in price, 
milk desserts are out of the question, 
and then, they belong to the Spring and 
Summer food sui)pl.v. To save in cook¬ 
ery. serve potatoes either baked or plain 
boiled with a second vegetable mashed 
or creamed, such as mashed turnips and 
.squash, and creamed onions, parsnips, 
etc. All the stirred bread mixtures are 
tietter made of fresh buttermilk or of 
thick sour milk, and exc^ent loaf or 
layer cake can be made of buttermilk, 
using twice the amount of the SAveet milk 
called for. with one-half level teaspoon¬ 
ful of soda to one cup of .sour milk, using 
baking powder the .same as usual. By 
saving milk iii cookery and in baking, 
nearly the Avhole sui>ply can be reserved 
for table use. and the same with butter, 
doing all the scrimping on the .sly, using 
fats from other sources; pure clarified 
strained fats just as whole.some and 
much more sanitary-proof than the raw 
fat of milk. Avhen away up in price. 
The only Avay to save in eggs is to 
limit your loaf cak(‘s to the one-egg re¬ 
cipe. instead of feeding your family on 
n<i-egg fruit cake.s to save one egg. un¬ 
less you haven't one egg in the house. 
Eggs are never any improvement to pan¬ 
cakes, gingerbread or molasses cookies, 
and only the yolks should ever be used 
in creamed codfish, cream or lemon pie, 
rice, tapioca and boiled cream puddings; 
that is, boiled or baked in these com- 
tanation. In cake making, the use of 
the best grade of hroAvn sugar and of 
nmlasses Avill save in granulated sugar, 
and serving plain baked apples instead 
of apple sauce. A less amount of sugar 
is required in sauce-making if omitted 
until the fruit is nearly done. 
The only Avay to save a limited supply 
of vegetables is to make the most of the 
one or more that you have the largest 
supply of, by varying the method of 
serving, and this can be done more free¬ 
ly with the potato than any other one. 
Turnips can be mashed, or cut into 
cubes, and served Avith white sauce 
creamed, parsnips creamed or frit'd after 
boiling. A comparatively .small amount 
of cooked tomato or any creamed vege¬ 
table Avill make more servings on to;i.st 
than any other Avay, the same as creamed 
oysters, chicken, fi.sh, or a limited amount 
of hashed mutton, veal or beef. Left¬ 
over plain boiled rice or macaroni, the 
s.ame as bread crumbs Avill enlai-ge the 
limited supply of any creamed or escal- 
loped vegetables. Onions and parsnips 
can ‘be combined -before or after boiling 
and then creamed. 
For the least cost, a fruit pie is first 
choice, although a piut-pie—six servings 
—takes one cup of sugar; yet, all 'baked 
or boiled fruit puddings call for a hard 
or a liquid sauce, or cream and sugar. 
A rice or a bread pudding should not 
follow any kind of warm stirred bread or 
biscuits, or meat with bread dressing— 
too much good cereal at one meal. An 
egg-custard dessert after fowls is too 
much of the same family. A^ sour pie 
after a sour vegetable, or one Avith a 
.sour dressing is too much acidity at one 
meal, such as tomatoes, cabbage and let¬ 
tuce. Good taste in harmonizing des¬ 
serts and vegetables Avill result in less 
milk, sugar, eggs and butter. 
Habitation, furniture and clothing, 
reading matter d public amusement.s, 
are items and conditions not possible 
wholly to conceal, but the food supply of 
a household and its cost is such a pri¬ 
vate matter, and the necf'ssity of reduc¬ 
ing the cost, can through pride—false 
or otherwise—be more or less concealed; 
in consequence, only general suggestions 
can be made, hoping thereby to help 
others who are milking an effort from 
week to week, to better conserve their 
supply of food. yiEDORA corbett. 
Small Economies 
It is said that a Avoman will pay 25 
cents a yard for remnants Avhen she will 
not buy the same goods by the yard for 
15 cents. While that is not economy, 
remnants are u.seful, once one can keep 
in mind the rule to buy onli/ what is 
cheajier than piece goods. 
Lengths of bright gingham or figured 
goods make collar, cuffs, 'belt and pockets 
for an otherwise dark school dress. It 
is wise to find hoAV other girls have them 
cut, as satisfaction is a great pleasure 
to the Avearer. Very small children Avear 
the aprons that slip on, and are cut from 
(luite short length.®, disgui.sing the Avoru 
dress underneath. A guimpe furnishes 
neAV sleeves for a dress worn out at that 
important -point. 
'Short lengths of pilloAV tubing can be 
used for very pretty pillow cases. De¬ 
cide how many you will make, buy 
lengths of the same width and for six 
slips get seven lengths. Cut the pieces 
even and join the extra lengths, tear 
hems tAVO inches Avide, double. Overhand 
the.se to a torchon or crocheted insertion 
of suitable Avidth. These are over¬ 
ha ruh-d to the hemmed ends of the slips. 
2. t 
with very pleasing results. The lace is 
better to be shrunk, n before using. 
Lace insertion makes a cheap and de¬ 
sirable edge for collars Avith an added 
edge of crochet in a simple picot de.sign. 
Heavier linen insertion is fine to paste 
over the worn-out open work in a tray 
cloth. Stitch the edge neatly, and cut 
the worn threads aAvay underneath. 
The insertions are often sold in bunch¬ 
es at a very Ioav price. This is one of 
the real economies, as the lace is ahvays 
useful, both edges and insertions. I 
saves the Avear of a hem, seAvn on the 
edge or just inside, so it does not show, 
like a dust rullle. Corset covers can bo 
repaired Avith heavy lace, or made of it 
if one chooses. 
The one desirable thing to bear in 
mind is that there is an economy in- sav¬ 
ing one’s strength and keeping in touch 
with the outside world as aa’cII as the 
mending basket. m. f. 
Notes from Delaware 
Fruit cake made now will keep moist 
for future use if it is sprinkled well with 
brown sugar, wrapped well in oiled paper 
and placed in a cake box. 
We like SAveet or tart apples prepared 
as follows: Make a syrup as for canning 
peaches, boil for several minutes, add 
apples which have been pared and quar¬ 
tered, and cook until tender. Test with 
a silver fork and remove while still in 
Avhole pieces. Apples cooked in this way 
iiud served Avith cream make a delicate 
and delicious dessert. Sometimes Ave 
.serve the apples with just a sprinkling of 
cocoanut on top. 
A lemon sauce for-plum pudding is very 
satisfactory. The grated rind and juice 
of one lemon is added to one cup of sugar, 
a piece of butter, a beaten egg, and half a 
cup of water. Heat in a double boiler (or 
in a saucepan, if the mixture is .stirred 
constantly and not kejit over .too great 
heat.) Before the mixture boils, add one 
tablespoonful of cornstarch Avhich has 
been stirred into a little water. Boil for 
a fcAV minutes aud serve Avarm over the 
heated pudding. 
The men in my family enjoy vegetable 
.soup, but not the kind that is greasy, 
made from a shin-bone. I use the large 
bone from a “pin-bone” roast. I boil 
these bones a long time, adding whatever 
vegetables I may have at hand. At this 
time of the year (December), I have 
onions, potatoes, cabbage, beans, and to¬ 
matoes. About an’half hour before the 
soup is done I add a handful of uncooked 
oatmeal, a small handful of spaghetti, and 
a 10c. can of the best brand of vegetable 
soup that I can buy. This bought soup 
gives the large pot of soup suffiment deli¬ 
cate flavors that I could not add other- 
Avise, as I do not have the herbs. I ex¬ 
pect 'to plant some okra this year, as it 
gives -such a fine flavor to soups and 
steAvs. 
Try covering the childi"en’s school books 
Avith -table oilcloth. It is clean and pleas¬ 
ant to handle. l. a. 
Connecticut Imperial Cake. —Fol¬ 
lowing is the recipe I have used for over 
20 years: li/^ cup sugar, three-quarter 
cup butter, cups flour, one-half cup 
milk, one-half teaspoon cream of tartar, 
one-quarter teaspoon soda, three eggs, 
one cup raisins, one cup Avalnuts. 
MRS. a. a. n. 
Dreer^s Famous 
American Asters 
A superb mixture of the late-branching 
type. Perfect, extra-large double flowers 
with stems 15 to 18 inches long and ideal 
for cutting. Mixture, containing eight distinct 
colors— 10 cents per packet, postpaid. 
Dreer’s Garden Book 
For 1917 
lists all of the old-time favorites, as well as 
the latest novelties worth growing, and tells 
plainly what to plant, and how to grow 
everything in Flowers and Vegetables. 
A copy sent free if yon wention this pnbUcaiion 
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714*16 Chestnut St.,Phila. 
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THE RURAL NEW-YORKER 
333 West Thirtieth Street, .New York 
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