The Nonpartisan Leader Newspaper, December 24, 1917, Page 16

2 Writes to Mrs. Wise OMAN'’'S Page Editor: In re- gard to what Mrs, Wise said recently, I think her name or pen-name sguits her just fine. If all farm women would see things as she does the country would save enough to feed quite a few extra people. ‘When we read about “those darling ereatures of wealth” traveling around in their costly cars distributing litera- ture to the farm women on conserva- tion of food, advising them to save, etc., it gives us all food for thought. They are lauded for their patriotism and we poor ignorant (?) farmers’ wives are “unpatriotic” because we want to feed our families with the best " of what we raise because their bodies demand good food to keep them strong for the work required of them. LET FARMERS' WIVES GIVE INSTRUCTION Why doesn’t the government issue Nterature telling these demonstrators and literature peddlers. how ‘to dress' on the allowance a farm woman has for clothes, and then hire us to go out in our little cars and demonstrate to them how we do it? 2 ; Let our leisure class stay quietly at home ‘and - one meal a day would do : them" besides“saving the money their: . gadding 'about calls for. - time ‘like this when'our country needs all its money it wouldn't be necessary : - to change the styles three or.four times Surely at a a year. " Couldn't they save time and money to devote to & nobler cause? Let these “Limousine Dames” 'limit their ward robes to!about a hundred SHE’S FOR THE LEAGUE dollars a year as we.farmers' wives do; then we’ll be ready to listen to their talk about our saving. I'am willing that the soldiers shall’ have all the food we can spare and T'll work hard to raise extra food for them but I'm not ready to raise food for commission men and other sharks to fatten on, Of course the money they make helps some dainty, cultured (?) pink and white without-a-wrinkle creature to dress and keep just so to please the men. It would be terrible if they had to work and perspire as we do. LET FARM WOMEN DO THE DRUDGERY Yes, you farmers and farmers' wives, go on drudging.and even give up what you need to eat to show your patriot- ism; you working people starve and neglect your bodies while these pa- ~ triotic folks who talk so loudly to di- vert our minds, grow fat and sleek! They need the money to follow the styles to buy their women folks im- ported gowns, etc. But we-can work from 6 a. m. till 9 p. m. for our daily bread and then we're not patriotic if we won’t: meekly accept their prices and advice: That’'s what one qdgnorant ‘farmer's wife thinks. Please come again, Mrs. ‘Wise. We need some more reading of that kind to brush the cobwebs from our brains and get us to exercise our gray matter. The Nonpartisan Leader is certainly a 'splendid paper working for a great catise. May the good work go on. 3 2 MRS, HAYSEED. Mrs. Marie Hegardt, of Independence, N. D., who writes the Leader that she believes the Nonpartisan league means liberty and democracy. Some New Pumpkin Dainties What can you do with a pumpkin? Before turning it into the good dishes you know so well, take a long look at -this glorious bit of color, doublc-dyed -with sunshine. Here is a group of re- cipes that are “different.” They are from the 1917 edition of the “Pumpkin Book.” : 1917 Pumpkin Pie—Take .1 cup mo- Jasses, 1 quart cooked pumpkin, grated peel 1 lemon, 3 teaspoon each nutmeg, cloves and cinnamon, and 4 eggs. Heat the molasses and-stir into ‘the pump- kin; add the seasoning and beaten yolks of the eggs. Mix well and add the stiffly beaten whites of the eggs. Bake in a pudding dish. Serve cold. . Mashed sweet potato may be used-in ‘place of pumpkin if thinned with one and a half cups of milk, Corn Meal Crust—Grease a pie tin. Cover it with dry cornmeal one-eighth of an inch thick, shaking it to scatter the cornmeal. Fill with ple nixture and bake. This crust may be used with any semi-solid filling. Pastry may be omitted altogether and the custard baked ‘as a pudding. Baked Pumpkin—Cut & pumpkin into quarters. Allow two quarters of & large pumpkin for a family of six. Remove the seed but do not peel. Place in a baking pan and bake until tender enough to pierce easily with a fork. Serve from the rind at the table with gravy. Pumpkin Pones—Take 2 cups corn- meal, 2 cups stewed pumpkin, 1 fea- spoon salt, and 6 tablespoons Press pumpkin through a ricer. with other ingredients and blend well. Mold with the hands into small pones and bake in greased biscuit tin until a rich brown, about 30 minutes, If too moist to mold well, add more cornmeal, Golden Chips—Take 2 pounds pump- kin, 2 cups white syrup, 3% cup lemon Juice, and 2 ounces ginger root. Cut.a small sweet pumpkin into nar- row strips. Remove peel and seeds and cut into thin slices. Arrange pumpkin in preserving Kkettle in flat layers.. Pour over it the syrup and lemon juice, cover, and let stand 24 hours. .Add the peel of one lemon shredded fine and the ginger root. - Cook until the pumpkin is tender, then pour into an earthen jar. In a few days pour the syrup from the pumpkin, Boil to reduce and thicken it, and pour it hot over the pumpkin. WATCH FOR THE WINNERS The big prize contest for farm women has closed. The Leader received a basket full of letters—splendid letters as the readers will agree when they see them. But there were so many excellent ones that the work of judging them was difficult. This work is now being done, but was not complete in time for this edition. Cheeks, however, have been sent to the winners in time for Christmas, and we will publish the first of the winning letters next week. The Leader wishes to thank its host of readers who entered the contest, and to assure all of them it has been a pleasant and enlightening task to read the letters. Make a War Time Cook Book Scrap your old kitchen ideas and ad- venture into the realm of food. It will be a voyage of discovery even for good cooks. Thegge are many new things to eat, and many new ways of preparing familiar foods. The American house- keeper must now become an adept in that knowledge of foods that is_ the common heritage of the European peasants. They have never known the red meat diet of America, yet - these hardy peasants have built American railways and dug our subways. Food prejudice should not be allowed to stand in the way. One great sdurce of waste is the influence of custom. People are afraid to try new methods and new dishes. The housekeeper - who is young enough to’learn will have some fun getting old recipes down to fighting trim. She will find her best material, however, in the recipes for war-dishes that are appearing in magazines and newspapers. Most of this material is . prepared by experts in colleges and ex- periment stations and is too valuable to throw aside. The main point in planning a war- time cook-book is to arrange the re- cipes so as to be able to turn at once to the one needed. They may be kept in an’indexed scrap-book, or mounted on heavy paper and arranged in a let- ter file, Perhaps the best advice for keeping recipes is a small filing- cabi- net arranged like a library card index. A small wooden box or even a paste- board box will do for the file. The re- cipes ‘can be written or pasted on. cards, with a guide card carrying the index heading to separate the groups. The headings in this war-time cook- book will be different from the familiar headings of the usual cook-book. The most .important group will be Meat Substitutes. Here should be placed substantial dishes that furnish muscle- building food. These will include com- binations of eggs, cheese, beans, nuts and meat with potatoes, rice and hominy. Other headings might be sugar saving desserts, war breads and war cakes. ! This collection should be made not as a curlosity, but as an everyday aid in solving the problem that confronts every American housekeeper and a practical help in carrying out the food- pledge. The selection of recipes should be determined by the resources of’the ‘locality-and the needs of the individual home. SUGARLESS MARMALADES Now the papers are calling for fifty- fifty marmalades. These recipes re- duce sugar to zero and introduce other surprises. Prune conserve without sugar may be made by taking 2 dozen prunes, 1-3 pound of raisins, 2 oranges, 1-3 of a cup of corn syrup, 1-2 cup of water and 1-4 of a cup of nut meats. Dried apricots, peaches, or canned plums may be used in this recipe. Wash and cut prunes in pieces; add chopped raisins and orange pulp -and peel, cut very fine; then add corn syrup and water. Cook slowly until it is the con- sistency of marmalade. Add chopped nuts five minutes before removing from fire. e Carrot honey is made as follows: Take 1 pint of grated raw carrot, 2 cups of white syrup and 2 lemons. Mix the ingredients and add the grated rind of one lemon. Heat slowly and simmer the mixture until it is thick and clear. Turn' into scalded jelly glasses and when cold cover with hot paraffin. Serve with- cold meat or as a sauce for puddings. Scotch Orange Marmalade: To two pints ground orangeés (pulp, rind and juice) add two pounds of honey, and cook to a thick marmalade. PAGE SEVENTEEN ADVERTISEMENTS Where You Get Value Received For Your Money Hotel Metropole The ‘C—o.le Hotel European Plan g REP. E. E. COLE, Proprietor Rates 50c and $1.50 BOTH ON N. P. AVENUE FARGO, N. D. THE GARDNER European Plan. FARGO, N. D. 26 ;omt%lonatlon sample rooms with bath, 70 rooms with running water, $1 to $1.50. 80 rooms with bath, $1.50 to $3.00. Finest cafe in the Northwest. Cuisine unequalled. Restful, quiet—only hotel in the city not on a car line. A. H. Leimbacher, Mgr. The WALDORF and ANNEX HOTELS 240 rooms. Recognized as the pop- .ular stopping place for Nonpartisan Leaguers. Prices Reasonable. Keller & Boyd, Props., Fargo, N, D. The Perfect Closet FOR CO_UNTRY HOMES Just what you money-back in use schools; recommended by doctors and g)i§hly praised by users. Booklet and information free. T. E. MORGAN, Manufacturer, GRAND FORKS, N. D. Wanted The war is creating a big de- mand for young women and young men with a knowledge of bookkeeping, shorthand, type- writing, etc. Attend the Union Commercial College, Grand Forks, N. Dak., and prepare for a good position. Board $3.25. Send for free catalog.—Adv. Help Western Hide &FurCo. 301-303 Front St., Fargo, N. D. Pays the highest prices for Wool, Hides, Pelts, Furs and Tallow. Write for Price Llist FARMERS AS BANKERS 5 per cent on savings accounts. 6 per cent on time certificates. Checking accounts, insurance. Open Saturday evenings. First Farmers Bank of Minot. FARM LOANS AND CITY LOANS THE SAVINGS LOAN & TRUST CO. Sons of Norway Bidg. Minot, N. D, ' Mention Leader when writing advertisera e 2 & i i 3 3 ) i3 2 ! BRI SRS s