Evening Republican, Volume 22, Number 139, Rensselaer, Jasper County, 13 June 1919 — SPRING SHOWS THE HOUSEWIFE WAY TO DISPEL MONOTONY OF WINTER’S MENUS [ARTICLE+ILLUSTRATION]

SPRING SHOWS THE HOUSEWIFE WAY TO DISPEL MONOTONY OF WINTER’S MENUS

(Prepared by the United States Department of Agriculture.) If you want to give your dally meals more variety than has been possible during the winter, you will be interested in reading of the changes one woman, who lived in a town with a fairly good market, made in order that she might use more of the spring food£ and less of the heavy foods. For breakfast, instead of pancakes, sausages, bacon, fried potatoes, and hot breads, to which her family had' been accustomed, she gave them fruits, rhubarb sauce, baked apples, stewed prunes, grapefruit, oranges, bananas, many kinds of cereal with cream, toast, and eggs prepared in various ways, not Including frying. Green Foods Forward. <

For dinners, such vegetables as dandelion greens, spinach, beet greens, kale, onions, cabbage or lettuce were always prominent. Bulky foods like cereals and fruits took the place of rich pastries and cakes. Meat was served in smaller Quantities than before, and once in a while was omitted. For suppers, soups and salads became partially sweetened with figs and raisins, and sponge cake served with fruit gelatin dishes and puddings, were the favorite desserts. The Office of Home Economics, U. S. department of agriculture, also believes in menus which introduce fresh vegetables and fruits, and has tried out the recipes given below, finding them satisfactory. These menus and the recipes for the less common dishes were given merely as suggestions for those who care to use their originality as this woman did in the preparation of spring menus. The housekeeper who lives on a farm or in a small town can follow the same plan to even better advantage, as she can usually gather many sorts of wild greens end often her own rhubarb, kale, cabbage, and spring onions. Some Springtime Menus. — - BREAKFAST. Rhubarb Sauce. Oatmeal (cooked 4n tireless cooker) Cream Poached Eggs on Toast. Coffee.

dinner Puree of Spinach Scalloped Potatoes Cheese Fondue Creamed Cauliflower _ Bread Butter Prune Pudding . SUPPER Greens and Peas Timbales with Sauce Baked Potatoes Buttered, Beets - Diced-Fruit Cookies BREAKFAST. Grapefruit Corn-meal Mush with Cream Coddled Eggs Bread Butter Coffee ’ DINNER Clear Soup with Lettuce Salad with Mayonnaise Dressing Chocolate Bread Pudding SUPPER » Eggs Florentine Thread ±>uncr Apple Celery and Raisin Salad on Lettuce Lemon Sherbet BREAKFAST. Stewed Prunes Prepared Cereal Cream Bacon and Eggs _ Muffins Cocoa dinner Clear Soup Beef Brown Potatoes Greens with Brown Tomato Sauce Rolls Butter Rhubarb Short Cake SUPPER a „ Potato Salad Deviled Eggs Creamed String Beans Baking Powder Biscuit Butter Rhubarb Marmalade Bananas and Cream How to Make Some of the Uishes. Puree of Spinach. . it neck spinach (washed, picked over and cooked until tender) Drain spinach and rub through sieve. Reheat. Add. 3 tablespoons butter. 1 tablespoon flour. % cup cream. Arrange on serving dish and garnish with hard cooked eggs. PRUNE PUDDING. 2 cups milk Few grains cayenne. U cup corn sirup. flne - S tablesnoons corn- % teaspoon salt. 8 starch. 1 teaspoon vanilla.

“ ffirips of the milk in dopble boiler. Mix % cup cold milk with corn Starch and add together with the corn sirup, prunes and salt-to the hot milk. Cook twenty minutes, cool, add vanilla, and serve with cream. This recipe will make four servings. GREENS AND PEA TIMBALES. 1 cup pea pulp. » 3 tablespoons melted 1 cup greens (cook- fat ed and cut fine). ¥* teaspoon pepper, j Few grains cayenne. 1% teaspoons salt K> drops onion juice. Mix and turn into greased molds, ■et in pan of hot water and bake un-

til firm in slow oven. Serve with white sauce, seasoned and mixed with finely chopped greens. This recipe will make eight timbales. EGGS FLORENTINE. % cup greens (cooked and CUt fine). cup white sauce made of: 1 tablespoon fat. % teaspoon salt. 1 tablespoon flour. *4. cup grated cheese. % cup milk. Lightly grease six individual baking dishes and in each put two tablespoons greens. Break eggs into cup singly and slip into baking dishes. Season with salt and pepper. The white sauce is made by heating butter and flour together until well mixed, then adding hot milk and cooking until thick. Season and pour over eggs. Sprinkle grated cheese over top of dishes and bake until brown. Serve hot. GREENS WITH BROWN TOMATO SAUCE. 3 tablespoons fat. 1% teaspoons highly teaspoon mustard. seasoned sauce Few grains cayenne. (made for serving 1 teaspoon lemon with meats). juice. % CU P stewed and stralnea tomatoes. Cook fat until well browned and add 3 cups greens cooked until tender. This amount will make 8 average-sized servings.

Gathering Wild Greens Is Not Beneath the Dignity of Anyone Who Knows How Delicious Are These First Plants of Spring.