She suggested the use of barley, popcorn, corn meal. For meat substitutes, she suggested cheese, fish, soybeans, and demonstrated meat extender, baked lima beans, scalloped cheese, and stuffed potatoes. She emphasized the need for hospitality in these war times and also simplicity in cooking. She said:
"There is nothing more delicious than good homemade bread. Make it carefully, bake it thoroughly. It is well to bake it from an hour to an hour and a half. The yeast cakes should be fresh. In making rolls, do not make them too stiff. Fat and sugar are not necessary in bread making. Accessories such as nuts, eggs, and raisins may be added, these add to the food value.
"Every time you eat a piece of war bread, you sate for someone who needs it worse than you do. Cream of barley and cream of rye are good substitutes for cream of wheat.
Indian pudding instead of pie. Use pop corn. Make corn chowder.
"In these war times, we must be especially hospitable. Do not cook all day to prepare a meal for guests. Serve simple meals that are easy to prepare.
"Cornstarch pudding, cooked right, at least an hour, is a good dessert. Many a woman throws money out of the window. For meat, cheese may be substituted, or fish or soybeans or eggs.
"In all cookery, there are only a few principles. Learn to make variations. Use only one good cookbook."
Miss Rausch demonstrated meat extender, baked lima beans, scalloped cheese, rice, and cheese, and stuffed potatoes.
In her talk, "  Home Life in France," Wednesday afternoon Miss Rausch, gave an intimate picture of domestic France as it appeared to her during her residence there. 