'wioW October 18-19-20-21 MISS IRENE KE 2 P. M . Daily Minkler Building Use o f Evaporated Milk Extended Remarkably The Increase in the use o f evap­ orated m ilk d arlag the p u t f if ­ teen years has been truly rem ark­ able. Not only Is tkis true on shipboard. in the tropics and arc­ tic regions, in the lumber and mining camps where little or no m ilk is produced but in the cit­ ies. large and small. Discriminat­ ing women use It ia large quanti­ ties beceauM even in many of the large cities they rind It more reliable than market, or even bot­ tled m ilk. In addition, evaporat­ ed m ilk is widely used by bakers, candy and ice cream manufactur­ ers. Thia general approval in the high quality and reliability gf ev­ aporated m ilk is due to the rigid standards maintained by the man­ ufacturers. Take Alpine M ilk for Instance. This brand of evaporated m ilk is one of the oldest and best known on the Pacific C o o t witb plants Touted in C alifornia and Oregon. They require that all cows from which they, accept m ilk must be healthy and la good flesh at all times and that they be milked at regular hours, morning and eve­ ning. They have the most string- ant rules relative to the cleanli­ ness of t h e m ilk cans, and the method of handling the m ilk, and require that the «tablas e n d sheds w here.the cows are k e p t must be clean aad well ventilated. The company’s inspectors make personal Inspections from time to tim e to see that all the require­ ments cf the company are being lived up to and any suggestions made by him mast be carried out by the dairyman. In which it is sold to the public with all the sweetness and parity Of fresh milk retained. R is, of course, doubly rich ia e r u m be­ cause it takes a whole quart of trash full cream to a u k s a pint of Alpine. In addition to this, Alpine M ilk after being placed in horaiatical- ly seated tins is sterilised by be­ ing heated under steam pressure which destroys bacteria and pre­ vents fermentation. The stq rilila- tion of the m ilk résulta in keep­ ing it pure and sweet in the can, which is one o f the most import­ ant reasons that Alpine M ilk has become so popular. Also Its rich flavor, creamy amohthness, and its economy over m arket milk make It a great favorite anffng discriminating housewives W h o use it for every purpose f o r which milk is need. combined and allowed te stand until cold before shaping Into creqaettea The next step is to beat an egg, and to this add 1 tablespoon of cold water; then dip the croquet­ tes Into the beaten egg, then flue breed crumbs end fry In deep tat. The bread crumbs are better than cracker crumbs as they do not soak tke liquod so quickly. Croquette? are so simple and inexpensive t^ u ta ku , yet they are ■uldcm «erred only at a oompaay luncheon o r party. Many house­ wives have the 'Idea they are d if­ ficult. to make and or.ly s e r v e them on rare occasions. t f the th rifty housewife woald only realise It, the making and serving o f croquettes to one of the best ways to use leftovers and ■craps of meat, fish, chicken, veg­ etable« or cereal«. There are few foods more de- Ucions thaa a well made, crisp croquette, piping hot and served w«th a tasty sauce. The firs t essential for the pro­ per «taking of croquettes is how to prepare a thick white sauce and the proportions of fat aad flour, to milk used. A thick white sauce to the base for all cro­ quettes; uuleas you are making cereal or mashed potato croquet­ te«. them we use eggs for thicken­ ing purposes. The liquid fcr the sauce may be meat or chicken stock if such cro­ quettes are to be made; tomato juice or the liquid from various vegetables. Don't forget when you throw away the liquid from cook­ ed vegetable you are throwing nway a lot of the good food val­ ue, and by using it for your sauce yoa «re making «se of the satire vegetable. Tha Ingredients for a thick white sauce are 1 tablespoons flo u r, three tablespoons butter to one cup of .liquid, and this well seasoned This to made in the us­ ual way by mixing together the butter and flour, then adding the m ilk; a smoother sauce to obtain­ ed if you cook it ia a double b o ll-' er. until thick, and It must b e ' stirred ccastantly te prevent I lumping. The proportion ef meat I or vegetable to aance is 1 1-2 cups to 1 top of sauce. These are ail lem of Menus Are I Solved by Women Enticing Demonstrations of K uitta« a«*» o t o n t r a u - coattaeatal High Miss K e rr, who condhets the thrill women even mor four - day program of cooking ta tto that one r e r f demonstrations and lectures at part of the preparatory the M in kler building, starting to­ morrow a t 2 p. m.. haa arranged an enticing list of menu« for tha four days which should prove at­ tractive to every housewife. The menus for the d iffe re n t demonstrations w ill be as fol­ lows: the problem et flight eqntpflbnt. -eml-sweat, variety a n d . kecaeee bet women solved the PrehtaM M BUgar indaeee thirst, fletrn ten flig h t fee« rattqas. % , be atUtaed Instead te satisfy the Packing food to keep filer» fit « raving for sweets end to furnish on pn endurance trip Whtoh high energy valaa. , They. *s wall quires the heat of bodily M a t t * n the whole wheat M ead apaet- necesaitataa a knowledge a t fe d fdr eaadwlehes ere valuable values which all houapw toi* for mineral »alts, vitamin« a n d V Tuesday, October 18 would do W«1 te have If ' tha« ro u g h s « o r ballant, no necessary Oven Dinner paek lu ach M to r hitch - hikin g for health. Bakked Stuffed Pork Tenderloin sone and daughters or prepare Satisfying recipes tor stuffed Peppered Beans w ith Pimentoes provision? tor a husbhnd’e hank- dates which w ill ba appreciated Baked Apple Sauce tag trip . The earns care must ho in every sportsman's lunch box Escalloped Tomatoes taken to meet the needs of hung- ere as follows: Tomato Aspis Salad er, thirst and fatigue w ith a Hghfc- - ftarngpe Peanu t Prune W hip— Salad compast rattan. , ? To 1-« cun L M hopnd peanut Swedish Coffee Cake ■ a M a . ’ a - a butter, add. slowly B tablespoons Egg Rolla F° k ?8 Wi u h dO»"Ofc|e uU» Ci or“ «e julce ta®d i“ n> or‘ ) crumble easily, But which, fa fa M h } j . , teaapoon grated or­ tho most nourishment for t h . hm or a t a K p t o i t o o p p e d Wednesday, October least amount Of space are aecee- orange peal. These dates Breads sary. As precious space sen not may w lth . chopped Fancy Rolls be given to carrytag much w ater. ttlte d peanut. Cakes the thirst provoking foods such as auger and salt must he lim ite d . ' Apricot Coeoannt Thursday, October 2C A t the asms time the foeda must Wash 1 «up <1W pound) dried Pastries he so appetising and*ao ah lllfu lly apricots. Place In a colander or Fancy Icftga flavored that no tack of'season- wire strainer over belling water Salads on H a lf Shell lng w ill be noticed. ‘ H ikers aad for I minutes to soften. R a n sportsmen In certain section« Of through feed chopper alternately Frid ay, October 11 the United States muM often w ith 1-8 cap nut meats and 2-8 Luncheon Suggestions travel lig h tly w f tt no w rio r-n u p -l cup shredde dsoeoannt. Add J Cookies ply Immediately available, hsnoe ta hteepenuo o f orange Juice and 1 Individuel Jelly Rolls it is lnterqbtfqg to know how this teaspoon grated orange rind, problem eha he solved. Mix w ith hands u n til well Wendt The foods considered appro- ed * ■ « roM «» ■°