Substitutes for Potatoes War Taught the Housekeeper to Economize on Wheat

Meat and Sugar

I one cupful canned salmon, one and one-half cupful* milk, on- teaspoonfji ill. onchaif ie:iaj>vonful pepper, threequarter* lor.ful paprika, one-half preen pepper, one-half cupful dr^ breadcrumb*, t ro table^>oonfuU> but

What to nerve in place of potatoe* i* the problem facing the housewlfWhy not try macaroni and npachettl dishe*? It U tuo*t important that it should be cook in "Jumping" boilme salted water several times it* own bulk. The water sliced never be al lowed to stop bolllup while the paste is cooking. When tender, by this process. their wilt be no starchy taste. It should ther he dtatned and plunged Into cold water several times so that it will remain firm and not be pasty. This importan: direction t* too often ignored and is Jest a* necessary as it.

the case of rice.

Macaroni and Somac* Make weil-snasoned rich cream sauce, and with it and minced ham and left-over c - freshly boiled sp- nach. in alternate layers, dll a well-bettervvi baking dish: put a layer of cheese oa ‘ top. if cheese U liked: If not. crumbs and butler. !>n>*n in oven

Macaroni Qurnolle

Take one ounce of macaroni, four ounce* of breadcrumb*, two egg*, hat! a pint id milk, a Utile winced parsley, salt and cayenne to >**»*. tt 0? melted butter and tiro chapped ham Boa the macaroni JO minute*, cut in small pieces. m>cr the milk boiling over the bread crumband let * \»k for £ve minute*, add the macaroni. «gg*. melted butter *nd ham. pour ail lute a greased taoW and *• fans for one hour. Turn os: and serv e wi;b a thick black grave. Sakcd Spaghetti and Salmon Three cupful* of cooked spaghetti.

ter.

Melt .me tea spoonful butter in a baking diah. c >ver witn bait the | breadcrumbs, thu aith alternate laye-» of spaghe'.t . salmon, green pepper. chopped fire and seasoning, until aU are used Add the milk, sprinkle with the rest >f the breadcrumbs, dot

with bullet a: 1 bake.

Spaghetti M <th Italian Orcsaing <>ne-half pout! spaghetti, two tahle- ► t-oonfcls dice-1 bacon, one quart canned or sirs -d tomatoes, one tablespoonful cookl- g oil three tablespoonfuls dried mus .rooms, one large onion chopped fine, me-quarter teaspoorfui Idrv mustard, two and noe-half teaj spoonfuls salt, few grains cayenne jpepp-r. cue clo.-e. garlic chopped Cue I Cook t'-e *rja.**etti tn boiling salted I waterwater until .«nder Souk the muahmoms. after wa»U!rr v eil in, water to cover, abort one half boor, i Then simmer them alone in the same water for 15 minute*. In a large, shallow frving pan try out the diced bacon To ihi.- add the tomatoes. aU. garlic, onlor. and seasonings Cook a minutes, add ihe “mushrooms chopped and their liquor. Cook all slowly until rich and thick On v large platter spread the grated cheese. Over thia pour the cooked spaghetti, julnch haa boer. drained, and ever al.

pour the dressing.

can be raised with relative ease, writes a correspondent. With each new brace of cuts born in the London Zoo a differ m method of treatment has been followed, in the hope of «r rrting catastrophe. The mother has been shut up in a warm box. or allowed freedom and given a change of | quarters. Hand-raising and the us? of faster mothers of different kinds have each in turn been tried, but In

I 'rmla The cubs died.

It ha* been suggested that this inability on the part of captive Polar bear* to raise their offspring is due to the utterly different environment .in which the cubs are born. In a wild state the mother makes herself a sure retreat beneath the snow, the warmth .of her body melting a spout bole, or a.rahafl. for breathing purpose*. Sk» has no need to leave this till the wir | ter is past, for before going into retreat she has amassed a fo.e or fat sufficient for he- need*. Here, at an even temperature, her young pass the first few seeks of their existence, to emerge presently to feast up* seal

meat.

But even supposing It were possible tc reproduce the oooiltior.f of the snow climber, the chance* of survival for the youngster* are nut very great as an English authority points out. And this because they appear to be very sus-eptibl* to the germs of pneu'monia. which find such cor.cental conditions of existence in our climate. while In the tar north they cannot exist. Nor do :hey find Antariic a whit

more habitable.

own product there haa been a serious falling off in the demand for American condensed milk. As a result many American condense rics have been closed within the past six months. Of course, the surplus o! fluid milk is being manufactured Into butter and cheese, but these commodiare worth only about two-thirds as much as Europe paid for the con densed milk. With eat a Wished machinery for the rasmifxctnr. another outlet for American condensed milk should be devel oped. The tropical countries that have been furnishing us sugar from this and other countries need condensed milk and uoubtlesa would be glad to negotiate with American producers. American producers of all products should keep thor^ughl.. informed regarding forelgr market conditions and opportunities. The Bureau of Martlets maintain* a foreign market: service and i« ready at all times ti advise with producer's organixatlo..! Interested.

Congressman Quailed at Fine of $5000 That the lawmakers'a: Washington are not above an occasional *“*'• of foolery is mated by aa Incident that occurred some ytars age la which the speaker of that time himself indulge! !u an ail tight sesss* it had t-en dttScui: to matutaln a sufficient at-, trmianr* of member*, and the Hoc** , adopted a resohi.K-n direct tag ti*. aergeaat-at «nas to compel ike- prvs ence of •twee: member*. Oao by oa •; they uer* brought h 'ace the bar of the House- and after Bulking aU mac-

•'OU Man Cubberty did a ten-ya.-d sh.immie over toward Dominic. Ivotnv stood still. The kangaroo though’ - the deer wa* scared stiff, so he continued the aesthetic dancing toward hi* victim But Old Man Gubberty missed a detail The detail consisted of two six-lark h.-rcs The two six inch boras we-e lifted in a hvytnaker. so to speak, and tMd Man Gubberty got them in his tammy. It s a good thing IVuataic's boras were aot two teet Kmg. Anyway, .eebberty s a sad

der and wiser kangaroo " He's given up tnodrrn dancing

Al ut -r.sdr.igh: a certain Weuter. meeibe-. a newv.fir in tie- kails if Ktgislg’ .’tt. was brought before tie Sp- * er He had. he said ac exewse

- geeiiemaa from he thewsaad del tk-m* ctaameat of one- • sheet*! a

Reason it Rains ‘Cats' and 'Dogs

Explained

A mrcber of tk» ratted States Bh> .-a cal Surrey ha* ra-.Lervd m:rtvet-

mote csember* al. i

sbowvr* la whkk objects of the taal or .We ktngdosa from earth worms aad :cwds to seeds and bay. have falleo a< tf frees the ckouda !: - beLcved that many other rv-' eci are at:her.lie. *t»r there *.* my m*j* u the capacity of the w-.ni

yghec edeevt* y as the ; Us

' tag acd < asoa IVemart. a vaierspowj •e = p.-rrr-.y eesgewd :ie karher u

! Vamg i «- n-.

Economy Hints

From Japan

| Altbougi Occidental and oriental | taste in food varies, still, many dishJ favored by the cooks of Japan may be adapted to our palate- and we can gain many good economy hints by thinking over the Japanese culi-

nary method*

To becin with, the Japaneee make wide use of fish, and thr: i* something that we might do to a i-an.ag«-Both our sea coasts, our Great Lakes and many other of our tn!*ad rivers supply abundant and deb.ctoos fish a: reasonable prices—at t* price at aQ tf you are possessed of f-shingr rod and patience Moreover, many kind? of fish that have hevetofor* not been , considered worth «a-ing have recently been experimented wth and It has beet found that they are both wUoJe*o*u* and appetir.nr if ptoperty

-cooked

I The Japanese cook, with title meat at his command, savttc tow! and ham. has Warned to give a meat flavor to nrany dishes at vegetat e comporiiloc. Tkte be aoes by wsitr a very meat tn their T rr-par- - on Those ef us who shudder at the thought of a vegetanan de« would find it highry palataMe if it were prepared vrltk Jws’ .trough meat to give fiaror. Of coarse we have a3 haanl mwch of the Japazeee v« ef -sec. In onr case, bomity and *assp. two corn prodnets wttk i-acnrvn. and spaghetti when they are cheap .-ouM be nw-d Uv.stly an! the* pofa tg should V rroparvd tn taasj u • rostrrg ways w nk the addrisce V --grtables and .*x‘‘ a h.t of meat to give the desire* The Japanese rock, tike kts Ori ‘uti ; hrochics. » a pts master in tto* art of s»i the t*st e - gtvmg p of be-hr* few Cv

tth -H2 and vari

Standardization Pays Large Dividends New Mexican grower? of Pint.> beans avow that before long “New Mexican pinto beans" will be a regu lar article of food in every household tn the country. Already the pintobean market has extended considerably beyond the boundary lines of the

producing State.

Although this ha? been due it. large ensure to co-operative m&rketiiu. say specialists of the Bureau of Mar kets. United State* department of Agriculture, certain conditions had originally to exist in order to maxi possible the success that is being achieved. One of these was the Maxdardixatioo of the product. Up to a few years ago New Mexico pinto beans were grown in a variety of color* They were green spotted and white beans, salmou and white, black and white, and masy other* Then the county agent south’ to interest the growers in proucinc pinto beans of one variety—salmon white. The members of the bey*' and girt*' clubs were instructed thu. in selecting beans for seed, only the< salmon and white variety should be chosen. The result has been almost total elimination of every variety ex cep: salmon and white. What haa been done with pinto bean?, says the burosa's representaTivee. can be accomplished everywherby the standard'xa’.-ou of farm pro dace It may require a little more time to select seed car. illy ana to cse proper grading methods, but the time win be well spec:, for higner and

Salads More Than LettuceJ Sweetbread, Macaroni, Tomato, Lettuce and Cress ^ are AH Combined

Stew until quite tender a sweetbread (lamb's or calfn) in a litt'e stock. When done divide In small piece'- In the meantime boll a Bttlo macaroni and put aside to cool. Boil 20 minutes. Make a thick mayonnaise sauce of the yolk of an egg. oil, added a drop at a time, and when thick work in tarragon vinegar, salt, pepper and a spoonful of cream. When the sweetbread and macaroni are cold, put them In a salad bowl with chopped lettuce and ere?*, and garnish with

slices of tomato.

Small Sardine Salads TTiese should be served in little paper cases or in casserole cups, one to each person. Skin and bone the sardines and divide them into sma'i pieces. Boil one fair-sized onion, and

. chop lt very finely, break up into email pieces, the bean of * tuce. Place a layer of lettuce on [case, then a tiny sprinklinr of a . .then the chopped sardine. with another layer of lett^flj ! boll the required number chop ihem up finely, but brio. 3 ting a final layer of egg. J mayonnaise or a plain oil and i* dressing over the lettuce h* the egg and send to table.

Corn and Rice Salad

Turn a can of corn out i sieve. Boil some rice for r , dry It «oU till the grim, s separated and when t j with the same quanutj f J

serve on lettuce leave? mayonnaise dreesing

Baby's Extensiom Table We have followed the custom of many servant less families of eating breakfast in the kitchen. For this we ise the ordinary kitchen table, which Is placed near a window, with room at either end for Daddy’s chair and mine. Of course. I set the table dalnuly. ana always have flowers on it. so that it has a very attractive and coxy appearance. Usually Baby has to sit at the table, too. -inles* he oversleeps, which Isn't often. Th‘s has been the only Inconvenient feature about the arrangement, for the baby's tray takes up a generous amount of the small table space. But now we have the mos: original device ever—an “extension 'eal” for Baby.

Daddy thought of i*.

He simply took out the drawer and sawed off each side of it to the depth of about half an inch. Then across the back he nailed a straight piece of wood about two and a half inches wide and Just the depth of the piece bf had sawed out—that is, haF an. inch. To this be fastened with two* trass hinges, a cover for tae rest of

the drawer. This sti-j the drawer, and ye: j oa which we can pc: ti.- t thus having him at a* ubut leaving all the ut:-

for our own use.

Although this Innova'ia spired for the baby? Ur-' l: very bandy as ar. <r ►! elf when we are havir r i little supper all by our- ; n do on Sundry .T*t:r.; often comes into use wl-c lug and need extra -pit.

quality of prodnee

ita duphe.”.

there is a baby in th. fas.: How to Use Sweet

Pickling 5j

After eating our *v>. we used to use the syrup .- Jars for baking beat.we bare dmeovered that 1 up apple* and using the pick we have an especially Cce .*j •Ue cook the two togeUier. n like the oM fkahtor'd ba

No additicta H

higher prices.

2o to 25 Percent Saved rrouqs-rev. v’repe ie Ov»., Ws^atiV fly*- TafietaNi .. Taffeta BMrk. Ueorgevte Crepe. Vnuh«. Black. Meoal.r* Vaiv ' - v,. ADO PH > A MFG CO !3asfi LVcSceet P- U- - a Pa

• ctkerwt* i a-pfac

Vi-fliTA SITERKLIOIS HAIR • I Tbeocuv

Thy Buck Kangaroo is No Gentleman

hat •« ta pv> J^Jaare, sxpgflv at kwric-l ^ ^ .

Oppi>rtuniti*'s!In Foreign Markets

Attention. MEN!

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PUvvr Upright

Piiijr tk-jr Cubs