WOMEN AND THE HOME

Penny-Wise

February 15 1942
WOMEN AND THE HOME

Penny-Wise

February 15 1942

Penny-Wise

WOMEN AND THE HOME

Woman's Page

UNDER THE DIRECTiON

THEY ADD up to a tidy sum— those pennies, nickles, dimes, quarters and occasional silver dollars that housekeepers have been putting by against a rainy day.

And the rainy day has arrived for all of us. It’s time to turn out our piggy banks, dig down into our stockings, buy Victory Bonds and put our savings to work for our country.

You think your little bit wouldn’t amount to much? Well let’s see what we housekeepers could do if we really put our backs to it. Suppose every one of us in the 2,169,745 homes in Canada taxed ourselves just five cents a day — we’d have within twenty-four hours $108,487 to subscribe. Multiply that by the days of the year and we get into the Big Money class with over thirty-nine and a half million dollars.

So let us do the best we can by this Victory Loan and begin right away to save up for the next one. Economy these days is a necessity for most of us, and a patriotic duty for all. We can’t afford not to watch our nickles and even pinch our pennies to stretch the housekeeping money as far as it will go and have a little left over.

Good shopping is part of the warwinning strategy and that’s the way every woman can do her bit.

Begin by planning a budget and getting tough with yourself about sticking within it. Simplify your menus and consider the cost and the nutritive value as well as the flavor of the food you provide. Choose the grade best suited to your purpose, the size of can, bottle or package which gives the best returns for your money and the product which is good value from every angle.

Luckily plain fare can be delicious, and it’s part of our wartime job to follow up wise selection with proper cooking. We also serve who buy with judgment, cook with care and organize our household on a thrifty patriotic basis.

Meat Roll—Potato and Pea Stuffing

134 Pounds of ground round steak

34 Pound of sausage meat 34 Cupful of finely-chopped onion

1 Tablespoonful of butter

134 Teaspoonfuls of salt y Teaspoonful of pepper 34 Cupful of soft bread crumbs

1 Egg

2 Cupfuls of mashed potatoes 1 Can of condensed pea soup 1 Teaspoonful of salt

34 Teaspoonful of pepper 1 Egg

Combine the ground round steak and the sausage meat. Cook the onion lightly in butter and add to the meat with the salt, pepper, bread crumbs and beaten egg. Combine thoroughly, turn out onto a sheet of waxed paper and pat into a rectangular sheet about fourteen inches by ten inches. Combine the mashed potatoes with the soup, add the seasonings and the beaten egg and mix thoroughly. Place this stuffing on the meat and roll the meat mixture around the stuffing. Place in a greased baking pan and bake in a moderate oven—350 deg. Fahr.— for one to one and a quarter hours. Eight servings.

HELEN G. CAMPBELL

Chatelaine Institute

Codfish Molds With Cream of Tomato Soup

3 Tablespoonfuls of butter

3 Tablespoonfuls of flour

1 Cupful of milk

1 Teaspoonful of salt 14 Teaspoonful of paprika

1 Egg

2 Cupfuls of cooked cod,

flaked

2 Teaspoonfuls of lemon juice

Melt the butter in a saucepan, add the flour and stir until well-blended. Add the milk gradually, stirring constantly until thick and smooth. Add the seasonings. Pour part of this sauce slowly into the beaten egg, mixing well. Add the rest of the sauce and cook for three minutes longer. Combine the sauce with the fish which has been sprinkled with lemon juice. Put into a greased casserole or individual custard cups, place in a pan of hot water and bake in a moderate oven—350 deg. Fahr. —for about thirty to thirty-five minutes. Serve unmolded with tomato sauce, garnished with parsley. Sauce recipe:

1 Can cream of tomato soup Can water

1 Teaspoonful of onion salt ]4 Teaspoonful of celery salt

Combine the soup, water, seasonings, and heat thoroughly. Eight servings.

Irish Scallop

Place a one-inch layer of any leftover meat (diced or coarsely minced) in the bottom of a greased casserole and sprinkle with salt and pepper. Add a layer of cooked carrots and peas, season and top with a layer of leftover boiled potatoes, sliced. Over the meat

Baked Onions With Iloney Catsup Sauce

3 Cupfuls of onions Boiling, salted water 2-3 Tablespoonfuls of honey y2 Cupful of catsup 1 Tablespoonful of butter

Cook the onions in boiling, salted water for five minutes. Drain well

and vegetables pour a can of condensed tomato soup blended with one third of a cupful of water. Bake in a moderate oven—350 deg. Fahr.—for thirty to forty-five minutes.

and place in a baking dish. Pour over them the honey and catsup and dot with butter. Cover and bake in a hot oven—375 deg. Fahr.—for forty-five minutes. Remove the cover during the last fifteen minutes if there is more fluid than desired. Six servings.

Carrots and Celery in Brown Sauce

1 y2 Cupfuls of diced carrots 1 y2 Cupfuls of diced celery

1 Tablespoonful of butter

1 Tablespoonful of flour

1 Cupful of brown stock Salt and pepper Toast and bacon curls

Cook the carrots and celery together until tender and the water is absorbed. Make a sauce of the butter, flour and stock. Add to it the cooked vegetables, season to taste and simmer for five minutes. Serve on rounds of toast with bacon curls made by fastening small pieces of bacon in curls with a toothpick, and cooking under the broiler.

Corn Loaf

1 Cupful of canned corn

1 Cupful of soft bread crumbs y2 Cupful of chopped cooked

or canned carrots

2 Eggs

2 Tablespoonfuls of melted butter

Salt and pepper

Combine the corn, bread crumbs and carrots and add the beaten eggs. Add one tablespoonful of the melted butter, salt and pepper to taste, and mix thoroughly. Turn into a buttered baking pan, brush the tops with the butter and bake for twenty-

five minutes in a slow oven—300 deg. Fahr. Serve hot with a white sauce to which chopped parsley may be added if desired. Four to five servings.

Caramel Fruit Pinwheels

Bread

yA Cupful of butter y2-l Cupful of brown sugar

Canned fruit Whipping cream

Cut a large sandwich loaf in thin lengthwise slices, trimming off the crusts. Cream the butter and the sugar and continue creaming until well-blended. Spread this mixture generously on the bread. Roll up each slice like a jelly roll, making a roll three inches in diameter. Wrap in a damp towel and chill. Cut in inch-thick slices, secure with tooth picks and toast to a rich golden brown. While still hot cover with fruit and cap with whipped cream. Canned peaches, cherries or berries are a delicious topping. Fresh-frozen fruit or sweetened raw fruit in season may be used.