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diff --git a/15464-h/15464-h.htm b/15464-h/15464-h.htm new file mode 100644 index 0000000..5d5831c --- /dev/null +++ b/15464-h/15464-h.htm @@ -0,0 +1,10724 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> +<head> + <meta http-equiv="Content-Type" + content="text/html; charset=iso-8859-1" /> + + <title>Foods That Will Win the War And How to Cook + Them.</title> + <style type="text/css"> + /*<![CDATA[*/ + + <!-- + body {margin-left: 10%; margin-right: 10%;} + p {text-align: justify;} + blockquote {text-align: justify;} + h1,h2,h3,h4 {text-align: center;} + pre {font-size: 0.7em;} + .sc {font-variant: small-caps;} + + hr {text-align: center; width: 50%;} + html>body hr {margin-right: 25%; margin-left: 25%; width: 50%;} + hr.full {width: 100%;} + html>body hr.full {margin-right: 0%; margin-left: 0%; width: 100%;} + hr.short {text-align: center; width: 20%;} + html>body hr.short {margin-right: 40%; margin-left: 40%; width: 20%;} + + .note + {margin-left: 10%; margin-right: 10%; font-size: 0.9em;} + + span.pagenum + {position: absolute; left: 1%; right: 91%; font-size: 8pt; text-indent: 0;} + + .poem + {margin-left:10%; margin-right:10%; margin-bottom: 1em; text-align: left;} + .poem .stanza {margin: 1em 0em 1em 0em;} + .poem p {margin: 0; padding-left: 3em; text-indent: -3em;} + .poem p.i2 {margin-left: 1em;} + .poem p.i4 {margin-left: 2em;} + .poem p.i6 {margin-left: 3em;} + .poem p.i8 {margin-left: 4em;} + .poem p.i10 {margin-left: 5em;} + + .figure, .figcenter + {padding: 1em; margin: 0; text-align: center; font-size: 0.8em;} + .figure img, .figcenter img + {border: none;} + .figure p, .figcenter p + {margin: 0; text-indent: 1em;} + .figcenter {margin: auto;} + + p.author {text-align: right; margin-right:10%;} + + .fraction[title]:after{ + /*Workaround for Gecko*/ + content: ""; + } + .fraction[title]:hover:after{ + content: "[" attr(title) "]"; + } + --> + /*]]>*/ + </style> +</head> + +<body> + + +<pre> + +The Project Gutenberg EBook of Foods That Will Win The War And How To Cook +Them (1918), by C. Houston Goudiss and Alberta M. Goudiss + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Foods That Will Win The War And How To Cook Them (1918) + +Author: C. Houston Goudiss and Alberta M. Goudiss + +Release Date: March 25, 2005 [EBook #15464] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK FOODS THAT WILL WIN THE WAR *** + + + + +Produced by Albert R. Mann Library. Home Economics Archive: +Research, Tradition and History (HEARTH). Ithaca, NY: +Albert R. Mann Library, Cornell University, Audrey +Longhurst, William Flis, and the Online Distributed +Proofreading Team. + + + + + + +</pre> + + <div class="figcenter" + style="width:100%;"> + <a href="images/1.png"><img width="100%" + src="images/1.png" + alt="" /></a> + </div> + + <div class="figcenter" + style="width:100%;"> + <a href="images/2.png"><img width="100%" + src="images/2.png" + alt="" /></a> + </div> + + <div class="figcenter" + style="width:20%;"> + <a href="images/3.png"><img width="100%" + src="images/3.png" + alt="" /></a> + </div> + + <h1>FOODS THAT WILL WIN THE WAR</h1> + + <h1>AND</h1> + + <h1>HOW TO COOK THEM</h1> + + <h3>BY C. HOUSTON GOUDISS</h3> + + <h4>Food Expert and Publisher of<br /> + THE FORECAST MAGAZINE</h4> + + <h4>and</h4> + + <h3>ALBERTA M. GOUDISS</h3> + + <h4>Director of The School of Modern Cookery</h4> + + <center> + The authors can be reached by addressing the + </center> + + <center> + WORLD SYNDICATE COMPANY + </center> + + <center> + NEW YORK + </center><span class="pagenum"><a name="page2" + id="page2"></a>[pg 2]</span> + + <center> + Copyright 1918 by THE FORECAST PUBLISHING CO. + </center> + + <p><i>All rights reserved, including the translation into + foreign languages, including the + Scandinavian.</i></p><span class="pagenum"><a name="page3" + id="page3"></a>[pg 3]</span> + + <div class="figcenter" + style="width:100%;"> + <a href="images/5.png"><img width="100%" + src="images/5.png" + alt="" /></a> + </div><span class="pagenum"><a name="page4" + id="page4"></a>[pg 4]</span> + + <h3>FOREWORD</h3> + + <p>Food will win the war, and the nation whose food resources + are best conserved will be the victor. This is the truth that + our government is trying to drive home to every man, woman and + child in America. We have always been happy in the fact that + ours was the richest nation in the world, possessing unlimited + supplies of food, fuel, energy and ability; but rich as these + resources are they will not meet the present food shortage + unless every family and every individual enthusiastically + co-operates in the national saving campaign as outlined by the + United States Food Administration.</p> + + <p>The regulations prescribed for this saving campaign are + simple and easy of application. Our government does not ask us + to give up three square meals a day—nor even one. All it + asks is that we substitute as far as possible corn and other + cereals for wheat, reduce a little our meat consumption and + save sugar and fats by careful utilization of these + products.</p> + + <p>There are few housekeepers who are not eager to help in this + saving campaign, and there are few indeed who do not feel the + need of conserving family resources. But just how is sometimes + a difficult task.</p> + + <p>This book is planned to solve the housekeeper's problem. It + shows how to substitute cereals and other grains for wheat, how + to cut down the meat bill by the use of meat extension and meat + substitute dishes which supply equivalent nutrition at much + less cost; it shows the use of syrup and other products that + save sugar, and it explains + <span class="pagenum"><a name="page5" + id="page5"></a>[pg 5]</span> how to utilize all kinds of + fats. It contains 47 recipes for the making of war breads; + 64 recipes on low-cost meat dishes and meat substitutes; 54 + recipes for sugarless desserts; menus for meatless and + wheatless days, methods of purchasing—in all some two + hundred ways of meeting present food conditions at minimum + cost and without the sacrifice of nutrition.</p> + + <p>Not only have its authors planned to help the woman in the + home, conserve the family income, but to encourage those saving + habits which must be acquired by this nation if we are to + secure a permanent peace that will insure the world against + another onslaught by the Prussian military powers.</p> + + <p>A little bit of saving in food means a tremendous aggregate + total, when 100,000,000 people are doing the saving. One + wheatless meal a day would not mean hardship; there are always + corn and other products to be used. Yet one wheatless meal a + day in every family would mean a saving of 90,000,000 bushels + of wheat, which totals 5,400,000,000 lbs. Two meatless days a + week would mean a saving of 2,200,000 lbs. of meat per annum. + One teaspoonful of sugar per person saved each day would insure + a supply ample to take care of our soldiers and our Allies. + These quantities mean but a small individual sacrifice, but + when multiplied by our vast population they will immeasurably + aid and encourage the men who are giving their lives to the + noble cause of humanity on which our nation has embarked.</p> + + <p class="author"><i>The + Authors.</i></p><span class="pagenum"><a name="page6" + id="page6"></a>[pg 6]</span> + + <h2>CONTENTS</h2> + + <div class="poem"> + <div class="stanza"> + <p>FOREWORD <a href="#page4">4</a></p> + </div> + + <div class="stanza"> + <p>SAVE WHEAT: Reasons Why Our Government Asks Us to + Save Wheat, with Practical Recipes for the Use of Other + Grains <a href="#page11">11</a></p> + + <p class="i2">A General rule for proportions in + bread-making <a href="#page15">15</a></p> + + <p class="i2">Use of Corn <a href="#page18">18</a></p> + + <p class="i2">Use of Oats <a href="#page20">20</a></p> + + <p class="i2">Use of Rye <a href="#page22">22</a></p> + + <p class="i2">Use of Barley + <a href="#page23">23</a></p> + + <p class="i2">Use of Potatoes + <a href="#page24">24</a></p> + + <p class="i2">Use of Mixed Grains + <a href="#page25">25</a></p> + + <p class="i2">Pancakes and Waffles + <a href="#page27">27</a></p> + </div> + + <div class="stanza"> + <p>SAVE MEAT: Reasons Why Our Government Has Asked Us + to Save Meat, with Practical Recipes for Meat + Conservation <a href="#page29">29</a></p> + + <p class="i2">Selection of Meat + <a href="#page33">33</a>, <a href="#page36">36</a>, + <a href="#page37">37</a>, <a href="#page38">38</a></p> + + <p class="i2">Methods of Cooking + <a href="#page34">34</a>, <a href="#page35">35</a></p> + + <p class="i2">Charts <a href="#page36">36</a>, + <a href="#page37">37</a></p> + + <p class="i2">Comparative Composition of Meat and Meat + Substitutes <a href="#page38">38</a></p> + + <p class="i2">Economy of Meat and Meat Substitutes + <a href="#page39">39</a></p> + + <p class="i2">Meat Economy Dishes + <a href="#page41">41</a></p> + + <p class="i2">Fish as a Meat Substitute + <a href="#page44">44</a></p> + + <p class="i2">Fish Recipes <a href="#page46">46</a></p> + + <p class="i2">Cheese as a Meat Substitute + <a href="#page49">49</a></p> + + <p class="i2">Meat Substitute Dishes + <a href="#page53">53</a></p><span class="pagenum"><a name="page7" + id="page7"></a>[pg 7]</span> + </div> + + <div class="stanza"> + <p>SAVE SUGAR: Reasons Why Our Government Asks Us to + Save Sugar, with Practical Recipes for Sugarless + Desserts, Cakes, Candies and Preserves + <a href="#page57">57</a></p> + + <p class="i2">Sugarless Desserts + <a href="#page61">61</a></p> + + <p class="i2">Sugarless Preserves + <a href="#page71">71</a></p> + </div> + + <div class="stanza"> + <p>SAVE FAT: Reasons Why Our Government Asks Us to Save + Fat, with Practical Recipes for Fat Conservation + <a href="#page73">73</a></p> + + <p class="i2">To Render Fats + <a href="#page78">78</a></p> + + <p class="i2">Various Uses for Leftover Fats + <a href="#page82">82</a></p> + </div> + + <div class="stanza"> + <p>SAVE FOOD: Reasons Why Our Government Asks Us Not to + Waste Food, with Practical Recipes for the Use of + Leftovers <a href="#page83">83</a></p> + + <p class="i2">A Simple Way to Plan a Balanced Ration + <a href="#page84">84</a></p> + + <p class="i2">Table Showing Number of Calories per Day + Required by Various Classes + <a href="#page91">91</a></p> + + <p class="i2">Sauces Make Leftovers Attractive + <a href="#page93">93</a></p> + + <p class="i2">Use of Gelatine in Combining Leftovers + <a href="#page97">97</a></p> + + <p class="i2">Salads Provide an Easy Method of Using + Leftovers <a href="#page99">99</a></p> + + <p class="i2">Use of Stale Bread, Cake and Leftover + Cereals <a href="#page102">102</a></p> + + <p class="i2">Soups Utilize Leftovers + <a href="#page106">106</a></p> + + <p class="i2">All-in-one-dish Meals—Needing only + fruit or simple dessert, bread and butter to complete a + well-balanced menu <a href="#page109">109</a></p> + + <p class="i2">Wheatless Day Menus + <a href="#page113">113</a></p> + + <p class="i2">Meatless Day Menus + <a href="#page115">115</a></p> + + <p class="i2">Meat Substitute Dinners + <a href="#page116">116</a></p> + + <p class="i2">Vegetable Dinners + <a href="#page118">118</a></p> + + <p class="i2">Save and Serve—Bread; Meat; Sugar; + Fat; Milk; Vegetables <a href="#page120">120</a>, + <a href="#page121">121</a></p> + + <p class="i2">Blank Pages for Recording Favorite Family + Recipes <a href="#page122">122</a></p> + </div> + </div><span class="pagenum"><a name="page8" + id="page8"></a>[pg 8]</span> + + <center> + <i>The Recipes in this book have been examined and approved + by the United States Food Administration</i> + </center> + + <center> + <i>Illustrations furnished by courtesy of the United States + Food Administration</i> + </center><span class="pagenum"><a name="page9" + id="page9"></a>[pg 9]</span> + + <div class="figcenter" + style="width:100%;"> + <a href="images/11.png"><img width="100%" + src="images/11.png" + alt="A class at the School of Modern Cookery." /></a> + </div> + + <p>All the recipes in this book have been prepared and used in + The School of Modern Cookery conducted by <i>The Forecast + Magazine</i> and have been endorsed by the U.S. Food + Administration. They have been worked out under the direction + of Grace E. Frysinger, graduate in Domestic Science of Drexel + Institute, of Philadelphia, and the University of Chicago. Miss + Frysinger, who has had nine years' experience as a teacher of + Domestic Science, has earnestly used her skill to make these + recipes practical for home use, and at the same time accurate + and scientific.</p> + + <p>The above illustration shows a class at the School of Modern + Cookery. These classes are entirely free, the instruction being + given in the interest of household economics. The foods cooked + during the demonstration are sampled by the students and in + this way it is possible to get in close touch with the needs of + the homemakers and the tastes of the average + family.</p><span class="pagenum"><a name="page10" + id="page10"></a>[pg 10]</span> + + <h2>FOODS THAT WILL WIN THE + WAR</h2><span class="pagenum"><a name="page11" + id="page11"></a>[pg 11]</span> + + <div class="figcenter" + style="width:100%;"> + <a href="images/13.png"><img width="100%" + src="images/13.png" + alt="" /></a> + </div> + + <h2>SAVE WHEAT</h2> + + <h4><i>Reasons Why Our Government Asks Us to Save Wheat, with + Practical Recipes for the Use of Other Grains</i></h4> + + <p>A slice of bread seems an unimportant thing. Yet one + good-sized slice of bread weighs an ounce. It contains almost + three-fourths of an ounce of flour.</p> + + <p>If every one of the country's 20,000,000 homes wastes on the + average only one such slice of bread a day, the country is + throwing away daily over 14,000,000 ounces of flour—over + 875,000 pounds, or enough flour for over a million one-pound + loaves a day. For a full year at this rate there would be a + waste of over 319,000,000 pounds of flour—1,500,000 + barrels—enough flour to make 365,000,000 loaves.</p> + + <p>As it takes four and one-half bushels of wheat to make a + barrel of ordinary flour, this waste would represent the flour + from over 7,000,000 bushels of wheat. Fourteen and nine-tenths + bushels of wheat on the average are raised per acre. It would + take the product of some 470,000 acres just to provide a single + slice of bread to be wasted daily in every + home.</p><span class="pagenum"><a name="page12" + id="page12"></a>[pg 12]</span> + + <p>But some one says, "a full slice of bread is not wasted in + every home." Very well, make it a daily slice for every four or + every ten or every thirty homes—make it a weekly or + monthly slice in every home—or make the wasted slice + thinner. The waste of flour involved is still appalling. These + are figures compiled by government experts, and they should + give pause to every housekeeper who permits a slice of bread to + be wasted in her home.</p> + + <p>Another source of waste of which few of us take account is + home-made bread. Sixty per cent. of the bread used in America + is made in the home. When one stops to consider how much + home-made bread is poorly made, and represents a large waste of + flour, yeast and fuel, this housewifely energy is not so + commendable. The bread flour used in the home is also in the + main wheat flour, and all waste of wheat at the present time + increases the shortage of this most necessary food.</p> + + <p>Fuel, too, is a serious national problem, and all coal used + in either range, gas, or electric oven for the baking of poor + bread is an actual national loss. There must be no waste in + poor baking or from poor care after the bread is made, or from + the waste of a crust or crumb.</p> + + <p>Waste in your kitchen means starvation in some other kitchen + across the sea. Our Allies are asking for 450,000,000 bushels + of wheat, and we are told that even then theirs will be a + privation loaf. Crop shortage and unusual demand has left + Canada and the United States, which are the largest sources of + wheat, with but 300,000,000 bushels available for export. The + deficit must be met by reducing consumption on this side the + Atlantic. This can be done by eliminating waste and by making + use of cereals and flours other than wheat in bread-making.</p> + + <p>The wide use of wheat flour for bread-making has been due to + custom. In Europe rye and oats form the staple breads of many + countries, and in some sections of the + <span class="pagenum"><a name="page13" + id="page13"></a>[pg 13]</span> South corn-bread is the staff + of life. We have only to modify a little our bread-eating + habits in order to meet the present need. Other cereals can + well be used to eke out the wheat, but they require slightly + different handling.</p> + + <p>In making yeast breads, the essential ingredient is gluten, + which is extended by carbon dioxide gas formed by yeast growth. + With the exception of rye, grains other than wheat do not + contain sufficient gluten for yeast bread, and it is necessary + to use a wheat in varying proportions in order to supply the + deficient gluten. Even the baker's rye loaf is usually made of + one-half rye and one-half wheat. This is the safest proportion + for home use in order to secure a good texture.</p> + + <p>When oatmeal is used, it is necessary to scald the oatmeal + to prevent a raw taste. Oatmeal also makes a softer dough than + wheat, and it is best to make the loaf smaller and bake it + longer: about one hour instead of the forty-five minutes which + we allow for wheat bread.</p> + + <p>The addition of one-third barley flour to wheat flour makes + a light colored, good flavored bread. If a larger proportion + than this is used, the loaf has a decided barley flavor. If you + like this flavor and increase the proportion of barley, be sure + to allow the dough a little longer time to rise, as by + increasing the barley you weaken the gluten content of your + loaf.</p> + + <p>Rice and cornmeal can be added to wheat breads in a 10 per + cent. proportion. Laboratory tests have shown that any greater + proportion than this produces a heavy, small loaf.</p> + + <p>Potato flour or mashed potato can be used to extend the + wheat, it being possible to work in almost 50 per cent. of + potato, but this makes a darker and moister loaf than when + wheat alone is used. In order to take care of this + <span class="pagenum"><a name="page14" + id="page14"></a>[pg 14]</span> moisture, it is best to + reserve part of the wheat for the second kneading.</p> + + <p>Graham and entire wheat flour also effect a saving of wheat + because a larger percentage of the wheat berry is used. Graham + flour is the whole kernel of wheat, ground. Entire wheat flour + is the flour resulting from the grinding of all but the outer + layer of wheat. A larger use of these coarser flours will + therefore help materially in eking out our scant wheat supply + as the percentage of the wheat berry used for bread flour is + but 72 per cent. Breads made from these coarser flours also aid + digestion and are a valuable addition to the dietary.</p> + + <p>In order to keep down waste by eliminating the poor batch of + bread, it is necessary to understand the principles of + bread-making. Fermentation is the basic principle of yeast + bread, and fermentation is controlled by temperature. The yeast + plant grows at a temperature from 70 to 90 degrees + (Fahrenheit), and if care is taken to maintain this temperature + during the process of fermentation, waste caused by sour dough + or over-fermentation will be eliminated. When we control the + temperature we can also reduce the time necessary for making a + loaf of bread, or several loaves of bread as may be needed, + into as short a period as three hours. This is what is known as + the quick method. It not only saves time and labor, but, + controlling the temperature, insures accurate results. The + easiest way to control the temperature is to put the bowl + containing the dough into another of slightly larger size + containing water at a temperature of 90 degrees. The water of + course should never be hot. Hot water kills the yeast plant. + Cold water checks its growth. Cover the bowl and set it in the + gas oven or fireless cooker or on the shelf of the coal range. + As the water in the large bowl cools off, remove a cupful and + add a cupful of hot water. At the end of one and one-half hours + the <span class="pagenum"><a name="page15" + id="page15"></a>[pg 15]</span> dough should have doubled in + bulk. Take it out of the pan and knead until the large gas + bubbles are broken (about ten minutes). Then place in + greased bread pans and allow to rise for another half hour. + At the end of this time it will not only fill the pan, but + will project out of it. Do not allow the dough to rise too + high, for then the bread will have large holes in it. A good + proportion as a general rule to follow, is:</p> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="3-1/2">3½</span> cupfuls of flour (this + includes added cereals)</p> + + <p>1 cupful of water or milk</p> + + <p><span class="fraction" + title="1/2">½</span> tablespoon shortening</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p>1 cake of compressed yeast</p> + </div> + </div> + + <blockquote> + <p>In this recipe sugar has been omitted because of the + serious shortage, but after the war a teaspoon of sugar + should be added. The shortening, although small in + quantity, may also be omitted.</p> + </blockquote> + + <p>These materials make a loaf of about one pound, which should + be baked in forty to fifty minutes at a temperature of 450 + degrees (Fahrenheit). Allow a little longer time for bread + containing oatmeal or other grains. Such breads require a + little longer baking and a little lower temperature than wheat + breads. If you do not use a thermometer in testing your oven, + place a piece of paper on the center shelf, and if it browns in + two minutes your oven is right. If a longer period for raising + is allowed than is suggested in the above recipe, the yeast + proportion should be decreased. For overnight bread use + one-quarter yeast cake per loaf; for six-hour bread, use + one-half yeast cake per loaf; for three-hour bread, use one + yeast cake per loaf. In baking, the time allowed should depend + on the size of the loaf. When baked at a temperature of 450 + degrees, large loaves take from forty-five to sixty minutes, + small loaves from thirty to forty minutes, rolls from ten to + twenty minutes.</p> + + <p>It is well to divide the oven time into four parts. During + the first quarter, the rising continues; second quarter, + browning begins; the third quarter, browning is finished; + <span class="pagenum"><a name="page16" + id="page16"></a>[pg 16]</span> the fourth quarter, bread + shrinks from the side of the pan. These are always safe + tests to follow in your baking. When baked, the bread should + be turned out of the pans and allow to cool on a wire rack. + When cool, put the bread in a stone crock or bread box. To + prevent staleness, keep the old bread away from the + fresh—scald the bread crock or give your bread box a + sun bath at frequent intervals.</p> + + <p>Even with all possible care to prevent waste, yeast breads + will not conserve our wheat supply so well as quick breads, + because all yeast breads need a larger percentage of wheat. The + home baker can better serve her country by introducing into her + menus numerous quick breads that can be made from cornmeal, + rye, corn and rye, hominy, and buckwheat. Griddle cakes and + waffles can also be made from lentils, soy beans, potatoes, + rice and peas.</p> + + <p>Do not expect that the use of other cereals in bread-making + will reduce the cost of your bread. That is not the object. + Saving of wheat for war needs is the thing we are striving for, + and this is as much an act of loyalty as buying Liberty Bonds. + It is to meet the crucial world need of bread that we are + learning to substitute, and not to spare the national + purse.</p> + + <p>Besides this saving of wheat, our Government also asks us to + omit all fat from our yeast breads in order to conserve the + diminishing fat supply. This may seem impossible to the woman + who has never made bread without shortening, but recent + experiments in bread-making laboratories have proved that + bread, without shortening, is just as light and as good in + texture as that made with shortening—the only difference + being a slight change in flavor. These experiments have also + shown that it is possible to supply shortening by the + introduction of 3 per cent. to 5 per cent. of canned cocoanut + or of peanut butter, <span class="pagenum"><a name="page17" + id="page17"></a>[pg 17]</span> and that sugar may also be + omitted from bread-making recipes. In fact, the war is + bringing about manifold interesting experiments which prove + that edible and nutritious bread can be made of many things + besides the usual white flour.</p> + + <p>The recipes herewith appended, showing the use of + combinations of cereals and wheat, have been carefully tested + in The Forecast School of Modern Cookery. Good bread can be + made from each recipe, and the new flavors obtained by the use + of other grains make a pleasing and wholesome variety.</p> + + <p>A family which has eaten oatmeal or entire wheat bread will + never again be satisfied with a diet that includes only bread + made from bleached flour. Children, especially, will be + benefited by the change, as the breads made from coarser flours + are not only more nutritious, but are rich in the minerals and + vitamine elements that are so essential to the growth of strong + teeth, bones and growing tissues.</p> + + <p>The homemaker, too, will never regret her larger + acquaintance with bread-making materials, as the greater + variety of breads that she will find herself able to produce + will be a source of pleasure and keen satisfaction.</p> + + <div class="figcenter" + style="width:100%;"> + <a href="images/19.png"><img width="100%" + src="images/19.png" + alt="Breads Made From the Coarser Flours, Whole Wheat, Cornmeal, Rye, Conserve Our Wheat Supply" /> + </a>Breads Made From the Coarser Flours, Whole Wheat, + Cornmeal, Rye, Conserve Our Wheat Supply + </div><span class="pagenum"><a name="page18" + id="page18"></a>[pg 18]</span> + + <center> + <i>To Conform to U.S. Food Administration Regulations + During the War, Eliminate Fat and Sweetening in + Breads—Whenever Fat Is Used, Use Drippings</i> + </center> + + <h3>THE USE OF CORN</h3> + + <h4>CORNMEAL ROLLS</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup bread flour</p> + + <p>1 cup cornmeal</p> + + <p>4 teaspoons baking powder</p> + + <p>2 tablespoons fat</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup milk</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p>1 tablespoon sugar</p> + </div> + </div> + + <p>Mix and sift dry ingredients and cut in the fat. Beat the + egg and add to it the milk. Combine the liquid with the dry + ingredients. Shape as Parker House rolls and bake in a hot oven + 12 to 15 minutes.</p> + + <h4>BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cornmeal</p> + + <p>1 egg</p> + + <p>2 tablespoons sugar</p> + + <p>2 tablespoons fat</p> + + <p>2 cups sour or buttermilk</p> + + <p>1 teaspoon salt</p> + + <p>1 teaspoon soda</p> + </div> + </div> + + <p>Dissolve soda in a little cold water. Mix ingredients adding + soda last. Bake in hot oven 20 minutes.</p> + + <h4>CORNMEAL GRIDDLE CAKES</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/3">1⅓</span> cups cornmeal</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups boiling water</p> + + <p><span class="fraction" + title="3/4">¾</span> cup milk</p> + + <p>2 tablespoons fat</p> + + <p>1 tablespoon molasses</p> + + <p><span class="fraction" + title="2/3">⅔</span> cup flour</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p>4 teaspoons baking powder</p> + </div> + </div> + + <p>Scald meal with boiling water. Add milk, fat and molasses. + Add sifted dry ingredients. Bake on hot griddle.</p> + + <h4>SOUTHERN SPOON BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup white cornmeal</p> + + <p>2 cups boiling water</p> + + <p><span class="fraction" + title="1/4">¼</span> cup bacon fat or + drippings</p> + + <p>3 teaspoons baking powder</p> + + <p>1 teaspoon salt</p> + + <p>2 eggs</p> + + <p>3 slices bread</p> + + <p><span class="fraction" + title="1/2">½</span> cup cold water</p> + + <p>1 cup milk</p> + </div> + </div><span class="pagenum"><a name="page19" + id="page19"></a>[pg 19]</span> + + <p>Scald cornmeal with boiling water. Soak bread in cold water + and milk. Separate yolks and whites of eggs. Beat each until + light. Mix ingredients in order given, folding in whites of + eggs last. Bake in buttered dish in hot oven 50 minutes.</p> + + <h4>SPOON BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups water</p> + + <p>1 cup milk</p> + + <p>1 cup cornmeal</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup sweet pepper</p> + + <p>1 tablespoon fat</p> + + <p>2 eggs</p> + + <p>2 teaspoons salt</p> + </div> + </div> + + <p>Mix water and cornmeal and bring to the boiling point and + cook 5 minutes. Beat eggs well and add with other materials to + the mush. Beat well and bake in a well-greased pan for 25 + minutes in a hot oven. Serve from the same dish with a spoon. + Serve with milk or syrup.</p> + + <h4>CORNMEAL RAGGED ROBINS</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/2">1½</span> cups cornmeal</p> + + <p>1 cup bread flour</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p><span class="fraction" + title="1-1/3">1⅓</span> cups milk</p> + + <p><span class="fraction" + title="2-1/2">2½</span> teaspoons cream of + tartar</p> + + <p>4 tablespoons fat</p> + + <p><span class="fraction" + title="1-1/4">1¼</span> teaspoons soda</p> + </div> + </div> + + <p>Sift dry ingredients. Cut in the fat. Add liquid and drop by + spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 + minutes. These may be rolled and cut same as baking powder + biscuits.</p> + + <h4>INDIAN PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>4 cups milk</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup cornmeal</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup molasses</p> + + <p>1 teaspoon salt</p> + + <p>1 teaspoon ginger</p> + + <p>1 teaspoon allspice</p> + </div> + </div> + + <p>Cook milk and meal in a double boiler 20 minutes; add + molasses, salt and ginger. Pour into greased pudding dish and + bake two hours in a slow oven, or use fireless cooker. Serve + with milk. This makes a good and nourishing dessert. Serves + six.</p> + + <h4>TAMALE PIE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cornmeal</p> + + <p>5 cups water (boiling)</p> + + <p>2 tablespoons fat</p> + + <p>1 teaspoon salt</p> + + <p>1 onion</p> + + <p>2 cups tomatoes</p> + + <p>2 cups cooked or raw meat cut in small pieces</p> + + <p><span class="fraction" + title="1/4">¼</span> cup green peppers</p> + </div> + </div> + + <p>To the cornmeal and 1 teaspoon salt, add boiling water. Cook + one-half hour. Brown onion in fat, add meat. Add salt, + <span class="fraction" + title="1/8">⅛</span> teaspoon cayenne, the tomatoes + and green peppers. Grease baking dish, put in layer of + cornmeal mush, add seasoned meat, and cover with mush. + Bake one-half + hour.</p><span class="pagenum"><a name="page20" + id="page20"></a>[pg 20]</span> + + <h4>EGGLESS CORN BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cornmeal</p> + + <p><span class="fraction" + title="1/2">½</span> cup bread flour</p> + + <p>3 tablespoons molasses</p> + + <p>1 cup milk</p> + + <p>3 teaspoons baking powder</p> + + <p>2 teaspoons salt</p> + + <p>2 tablespoons fat</p> + </div> + </div> + + <p>Beat thoroughly. Bake in greased muffin pans 20 minutes.</p> + + <h4>SWEET MILK CORN BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cornmeal</p> + + <p>2 cups sweet milk (whole or skim)</p> + + <p>4 teaspoons baking powder</p> + + <p>2 tablespoons corn syrup</p> + + <p>2 tablespoons fat</p> + + <p>1 teaspoon salt</p> + + <p>1 egg</p> + </div> + </div> + + <p>Mix dry ingredients. Add milk, well-beaten egg, and melted + fat. Beat well. Bake in shallow pan for about 30 minutes.</p> + + <h4>SOUR MILK CORN BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cornmeal</p> + + <p>2 cups sour milk</p> + + <p>1 teaspoon soda</p> + + <p>2 tablespoons fat</p> + + <p>2 tablespoons corn syrup or molasses</p> + + <p>1 teaspoon salt</p> + + <p>1 egg</p> + </div> + </div> + + <p>Mix dry ingredients. Add milk, egg and fat. Beat well. Bake + in greased pan 20 minutes.</p> + + <h3>THE USE OF OATS</h3> + + <h4>COOKED OATMEAL BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>3 cups thick cooked oatmeal</p> + + <p>2 tablespoons fat</p> + + <p><span class="fraction" + title="1-1/2">1½</span> tablespoons salt</p> + + <p>3 tablespoons molasses</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cakes yeast</p> + + <p><span class="fraction" + title="3/4">¾</span> cup lukewarm water</p> + + <p>About 5 cups flour</p> + </div> + </div> + + <p>To oatmeal add the sugar, salt and fat. Mix the yeast cake + with the lukewarm water, add it to the other materials and stir + in the flour until the dough will not stick to the sides of the + bowl. Knead until elastic, ten to fifteen minutes, moisten the + top of the dough with a little water to prevent a hard crust + forming, and set to rise in a warm place. When double its bulk, + knead again for a few minutes. Shape into loaves and put into + greased pans. Let rise double in bulk and bake in a moderate + oven for about 50 + minutes.</p><span class="pagenum"><a name="page21" + id="page21"></a>[pg 21]</span> + + <h4>OATMEAL BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups rolled oats</p> + + <p>2 cups boiling water</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup molasses</p> + + <p>1 yeast cake</p> + + <p><span class="fraction" + title="3/4">¾</span> cup lukewarm water</p> + + <p>1 tablespoon salt</p> + + <p>2 tablespoons fat (melted)</p> + + <p>About 6 cups bread flour</p> + </div> + </div> + + <p>Scald the rolled oats with the boiling water and let stand + until cool. Dissolve the yeast in the lukewarm water and add to + the first mixture when cool. Add the molasses, salt and melted + fat. Stir in enough bread flour to knead. Turn on a floured + board. Knead lightly. Return to bowl and let rise until double + in bulk. Knead and shape in loaves and let rise until double + again. Bake in a moderate oven 45 minutes.</p> + + <h4>OATMEAL NUT BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cake compressed yeast</p> + + <p>2 cups boiling water</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cup lukewarm water</p> + + <p>2 cups rolled oats</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/4">¼</span> cup brown sugar or 2 + tablespoons corn syrup</p> + + <p>2 tablespoons fat</p> + + <p>4 cups flour</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped nuts.</p> + </div> + </div> + + <p>Pour two cups of boiling water over oatmeal, cover and let + stand until lukewarm. Dissolve yeast and sugar in one-half cup + lukewarm water, add shortening and add this to the oatmeal and + water. Add one cup of flour, or enough to make an ordinary + sponge. Beat well. Cover and set aside in a moderately warm + place to rise for one hour.</p> + + <p>Add enough flour to make a dough—about three cups, add + nuts and the salt. Knead well. Place in greased bowl, cover and + let rise in a moderately warm place until double in + bulk—about one and one-half hour. Mould into loaves, fill + well-greased pans half full, cover and let rise again one hour. + Bake forty-five minutes in a moderate oven.</p> + + <h4>OATMEAL SCONES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cold porridge (stiff)</p> + + <p>1 cup boiling water</p> + + <p>1 tablespoon fat</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon baking powder or + <span class="fraction" + title="1/4">¼</span> teaspoon soda</p> + + <p>1 teaspoon corn syrup</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + </div> + </div> + + <p>Mix soda, boiling water and fat. Mix all. Turn on board. + Mould flat—cut <span class="fraction" + title="1/4">¼</span>-inch thick and bake on griddle.</p> + + <h4>OATMEAL MUFFINS</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/3">1⅓</span> cups flour</p> + + <p>2 tablespoons molasses</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>2 tablespoons fat</p> + + <p>3 teaspoons baking powder</p> + + <p>1 egg beaten</p> + + <p><span class="fraction" + title="1/2">½</span> cup milk</p> + + <p>1 cup cooked oatmeal</p> + </div> + </div><span class="pagenum"><a name="page22" + id="page22"></a>[pg 22]</span> + + <p>Sift dry ingredients. Add egg and milk. Add fat and cereal. + Beat well. Bake in greased tins 20 minutes.</p> + + <h4>ROLLED OATS RAGGED ROBINS</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/2">1½</span> cups rolled oats</p> + + <p>1 cup bread flour</p> + + <p><span class="fraction" + title="1-1/3">1⅓</span> teaspoons salt</p> + + <p><span class="fraction" + title="1-1/3">1⅓</span> cups milk</p> + + <p><span class="fraction" + title="2-1/2">2½</span> teaspoons cream of + tartar</p> + + <p>4 tablespoons fat</p> + + <p><span class="fraction" + title="1-1/4">1¼</span> teaspoons soda</p> + </div> + </div> + + <p>Sift dry ingredients. Cut in the fat. Add liquid and drop by + spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 + minutes. These may be rolled and cut same as baking powder + biscuits. (If uncooked rolled oats are used, allow to stand in + the milk for 30 minutes before making recipe.)</p> + + <h3>THE USE OF RYE</h3> + + <h4>RYE YEAST BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup milk and water, or water</p> + + <p>1 tablespoon fat</p> + + <p>2 tablespoons corn syrup</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="2-1/2">2½</span> cups rye flour</p> + + <p><span class="fraction" + title="2-1/2">2½</span> cups wheat flour</p> + + <p><span class="fraction" + title="1/2">½</span> cake compressed yeast</p> + + <p>2 tablespoons water</p> + </div> + </div> + + <p>Combine ingredients. Mix into dough and knead. Let rise + until double original bulk. Knead again. When double bulk, bake + about</p> + + <h4>RYE ROLLS</h4> + + <div class="poem"> + <div class="stanza"> + <p>4 cups rye flour</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p>6 teaspoons baking powder</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups milk</p> + + <p>2 tablespoons fat</p> + + <p>1 cup chopped nuts</p> + </div> + </div> + + <p>Mix dry ingredients thoroughly. Add milk, nuts and melted + shortening. Knead. Shape into rolls. Put into greased pans. Let + stand one-half hour. Bake in moderate oven 30 minutes.</p> + + <h4>WAR BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups boiling water</p> + + <p>2 tablespoons sugar</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p><span class="fraction" + title="1/4">¼</span> cup lukewarm water</p> + + <p>2 tablespoons fat</p> + + <p>6 cups rye flour</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups whole wheat + flour</p> + + <p>1 cake yeast</p> + </div> + </div> + + <p>To the boiling water, add the sugar, fat and salt. When + lukewarm, add the yeast which has been dissolved in the + lukewarm water. Add the rye and whole wheat flour. Cover and + let rise until twice its bulk, shape into loaves; let rise + until double and bake about 40 minutes, in a moderately hot + oven.</p><span class="pagenum"><a name="page23" + id="page23"></a>[pg 23]</span> + + <h4>RYE RAGGED ROBINS</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/2">1½</span> cups rye flour</p> + + <p>1 cup bread flour</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p><span class="fraction" + title="1-1/3">1⅓</span> cups milk</p> + + <p><span class="fraction" + title="2-1/2">2½</span> teaspoons cream of + tartar</p> + + <p>4 tablespoons fat</p> + + <p><span class="fraction" + title="1-1/4">1¼</span> teaspoons soda</p> + </div> + </div> + + <p>Sift dry ingredients. Cut in the fat. Add liquid and drop by + spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 + minutes. These may be rolled and cut same as baking powder + biscuits.</p> + + <h3>THE USE OF BARLEY</h3> + + <h4>BARLEY YEAST BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup milk and water, or water</p> + + <p>2 tablespoons corn syrup</p> + + <p>1 tablespoon fat</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p><span class="fraction" + title="1-1/6">1⅙</span> cups barley + flour</p> + + <p><span class="fraction" + title="2-1/3">2⅓</span> cups wheat + flour</p> + + <p><span class="fraction" + title="1/2">½</span> cake compressed yeast</p> + </div> + </div> + + <p>Soften the yeast in <span class="fraction" + title="1/4">¼</span> cup lukewarm liquid. Combine + ingredients. Mix into a dough. Knead and let rise to + double original bulk. Knead again. Put in pan; when again + double in bulk bake 45 minutes.</p> + + <h4>BARLEY MUFFINS</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/4">1¼</span> cups whole wheat + flour</p> + + <p>1 cup barley meal</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>3 teaspoons baking powder</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1-1/4">1¼</span> cups sour milk</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon soda</p> + + <p>2 tablespoons drippings</p> + </div> + </div> + + <p>Sift flour, barley meal, salt and baking powder. Dissolve + soda in a little cold water and add to sour milk. Combine flour + mixture and sour milk, add beaten egg and melted fat. Bake in + muffin pans in a moderate oven 25 minutes.</p> + + <h4>BARLEY SPOON BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons pork drippings</p> + + <p>3 cups boiling water</p> + + <p>1 cup barley meal</p> + + <p>2 eggs</p> + </div> + </div> + + <p>Heat drippings in saucepan until slightly brown, add water + and when boiling, add barley meal, stirring constantly. Cook in + a double boiler one-half hour, cool, and add well-beaten yolks. + Fold in whites, beaten. Bake in greased dish in moderate oven + one-half hour.</p><span class="pagenum"><a name="page24" + id="page24"></a>[pg 24]</span> + + <h4>BARLEY PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>5 cups milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup barley meal</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon ginger</p> + + <p><span class="fraction" + title="3/4">¾</span> cup molasses</p> + </div> + </div> + + <p>Scald the milk, pour this on the meal and cook in double + boiler one-half hour; add molasses, salt and ginger. Pour into + greased pudding dish and bake two hours in a slow oven. Serve + either hot or cold with syrup.</p> + + <h4>BARLEY SCONES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup whole wheat flour</p> + + <p>1 cup barley meal</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>2 teaspoons baking powder</p> + + <p>3 tablespoons fat</p> + + <p><span class="fraction" + title="3/4">¾</span> cup sour milk</p> + + <p><span class="fraction" + title="1/3">⅓</span> teaspoon soda</p> + </div> + </div> + + <p>Sift flour, barley meal, salt and baking powder together. + Add fat. Dissolve soda in one tablespoon cold water and add to + sour milk. Combine flour mixture and sour milk to form a soft + dough. Turn out on a well-floured board, knead slightly, roll + to one-half inch thickness; cut in small pieces and bake in a + hot oven 15 minutes.</p> + + <h3>THE USE OF POTATO</h3> + + <h4>POTATO BISCUIT</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup mashed lightly packed potato</p> + + <p>2 tablespoons fat</p> + + <p>1 cup whole wheat flour</p> + + <p>1 teaspoons baking powder</p> + + <p>1 teaspoon salt</p> + + <p>About <span class="fraction" + title="1/2">½</span> cup milk or water in which + potatoes were cooked</p> + </div> + </div> + + <p>Add melted fat to mashed potato. Mix and sift flour, baking + powder and salt and add to potato mixture, add enough of the + milk to make a soft dough. Roll out <span class="fraction" + title="1/2">½</span> inch thick, cut with a biscuit + cutter and bake in a quick oven for 15 minutes. (If bread + flour is used in place of whole wheat, the biscuits are + slightly lighter and flakier in texture.)</p> + + <h4>POTATO BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/2">1½</span> cups tightly packed + mashed potato</p> + + <p><span class="fraction" + title="2-1/2">2½</span> cups wheat flour</p> + + <p>1 tablespoon warm water</p> + + <p><span class="fraction" + title="1/2">½</span> yeast cake</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + </div> + </div> + + <p>Make dough as usual. Let rise in warm place for 15 minutes. + Mould into loaf, put in pan, let rise until double in bulk in + warm place. Bake for 45 minutes in hot + oven.</p><span class="pagenum"><a name="page25" + id="page25"></a>[pg 25]</span> + + <h4>POTATO YEAST BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup milk and water or + water</p> + + <p>2 tablespoons corn syrup</p> + + <p>4 tablespoons fat</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p>4 cups boiled potatoes</p> + + <p>8 cups flour</p> + + <p><span class="fraction" + title="1/2">½</span> cake compressed yeast</p> + + <p><span class="fraction" + title="1/4">¼</span> cup warm water</p> + </div> + </div> + + <p>Dissolve yeast in the warm water. Add other ingredients and + make same as any bread.</p> + + <h4>POTATO PARKER HOUSE ROLLS</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cake yeast</p> + + <p>1 cup milk (scalded)</p> + + <p>1 teaspoon fat</p> + + <p>3 tablespoons corn syrup (or 1 tablespoon sugar)</p> + + <p><span class="fraction" + title="3-1/2">3½</span> cups flour</p> + + <p>2 cups potato (mashed and hot)</p> + + <p>1 teaspoon salt</p> + + <p>1 egg</p> + </div> + </div> + + <p>Dissolve yeast in milk (luke warm). Stir in dry ingredients. + Add potato and knead until smooth. Let rise until light. Roll + thin, fold over, bake until brown.</p> + + <h3>THE USE OF MIXED GRAINS</h3> + + <h4>WAR BREAD OR THIRDS BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 pint milk, or milk and water</p> + + <p>2 teaspoons salt</p> + + <p>2 tablespoons molasses</p> + + <p>1 yeast cake</p> + + <p>2 tablespoons fat</p> + </div> + </div> + + <p>Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups + rye meal and enough whole wheat flour to knead. Let rise, + knead, shape, let rise again in the pan and bake 45 + minutes.</p> + + <h4>CORN MEAL AND RYE BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups lukewarm water</p> + + <p>1 cake yeast</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup molasses</p> + + <p><span class="fraction" + title="1-1/4">1¼</span> cup rye flour</p> + + <p>1 cup corn meal</p> + + <p>3 cups bread flour</p> + </div> + </div> + + <p>Dissolve yeast cake in water, add remaining ingredients, and + mix thoroughly. Let rise, shape, let rise again and + bake.</p><span class="pagenum"><a name="page26" + id="page26"></a>[pg 26]</span> + + <h4>BOSTON BROWN BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup rye meal</p> + + <p>1 cup cornmeal</p> + + <p>1 cup graham flour</p> + + <p>2 cups sour milk</p> + + <p><span class="fraction" + title="1-3/4">1¾</span> teaspoons soda</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p><span class="fraction" + title="3/4">¾</span> cup molasses</p> + </div> + </div> + + <p>Beat well. Put in greased covered molds, steam 2 to 3 + hours.</p> + + <h4>BREAD MUFFINS</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups bread crumbs</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup flour</p> + + <p>1 tablespoon fat, melted</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups milk</p> + + <p>1 egg</p> + + <p>2 teaspoons baking powder</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + </div> + </div> + + <p>Cover crumbs with milk and soak 10 minutes. Beat smooth, add + egg yolks, dry ingredients sifted together and fat. Fold in + beaten whites of eggs. Bake in muffin tins in moderate oven for + 15 minutes.</p> + + <h4>CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/3">⅓</span> cup boiling water</p> + + <p>1 cup cornmeal</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon soda</p> + + <p><span class="fraction" + title="1/4">¼</span> cup molasses</p> + + <p>1 cup whole wheat flour</p> + + <p>1 cup rye flour</p> + + <p>3 teaspoons baking powder</p> + + <p>1 teaspoon salt</p> + + <p>1 cup milk</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup raisins cut in + halves</p> + + <p><span class="fraction" + title="1/4">¼</span> cup chopped nuts</p> + + <p>2 tablespoons fat</p> + </div> + </div> + + <p>Scald meal with boiling water, mix soda and molasses. Mix + dry ingredients, mix all thoroughly. Bake in muffin pans + one-half hour.</p> + + <h4>SOY BEAN MEAL BISCUIT</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup soy bean meal or flour</p> + + <p>1 cup whole wheat</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p>4 teaspoons baking powder</p> + + <p>1 tablespoon corn syrup</p> + + <p>2 tablespoons fat</p> + + <p>1 cup milk</p> + </div> + </div> + + <p>Sift dry ingredients. Cut in fat. Add liquid to make soft + dough. Roll one-half inch thick. Cut and bake 12 to 15 minutes + in hot oven.</p> + + <h4>EMERGENCY BISCUIT</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup whole wheat flour</p> + + <p>1 cup cornmeal</p> + + <p>1 tablespoon fat</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon soda</p> + + <p>1 cup sour milk</p> + + <p>1 teaspoon salt</p> + </div> + </div> + + <p>Mix as baking powder biscuit. Drop by spoonfuls on greased + baking sheet. Bake 15 minutes in hot + oven.</p><span class="pagenum"><a name="page27" + id="page27"></a>[pg 27]</span> + + <h3>PANCAKES AND WAFFLES</h3> + + <h4>SOUR MILK PANCAKES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup sour milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup cooked cereal or</p> + + <p>1 cup bread crumbs</p> + + <p>1 tablespoon melted fat</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="3/4">¾</span> cup whole wheat flour</p> + + <p>1 teaspoon soda</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + </div> + </div> + + <p>Mix bread crumbs, flour, salt; add beaten egg, fat and + cereal; mix soda with sour milk and add to other + ingredients.</p> + + <h4>SPLIT PEA PANCAKES</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups split peas</p> + + <p>2 egg whites</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup flour</p> + + <p>1 cup milk</p> + + <p>2 egg yolks</p> + + <p>2 tablespoons pork drippings</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>1 teaspoon salt</p> + + <p>1 teaspoonful baking powder</p> + </div> + </div> + + <p>Soak peas over night, cook, and when tender, put through a + food chopper and mix the ingredients. Bake on hot greased + griddle.</p> + + <h4>BREAD GRIDDLE CAKES</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups sour milk</p> + + <p>2 cups bread</p> + </div> + </div> + + <p>Let stand until soft</p> + + <p>Put through colander. For each one pint use:</p> + + <div class="poem"> + <div class="stanza"> + <p>1 egg</p> + + <p>1 teaspoon soda</p> + + <p>2 teaspoons sugar</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon salt</p> + + <p><span class="fraction" + title="3/4">¾</span> cup flour</p> + + <p>1 egg beaten</p> + </div> + </div> + + <p>Mix well; bake at once on hot greased griddle.</p> + + <h4>OATMEAL PANCAKES</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups oatmeal</p> + + <p>1 tablespoon melted fat</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + </div> + </div> + + <p>Add:</p> + + <div class="poem"> + <div class="stanza"> + <p>1 egg beaten into a cupful of milk</p> + + <p>1 cupful flour into which has been sifted 1 + teaspoonful baking powder.</p> + </div> + </div> + + <p>Beat well. Cook on a griddle. This is an excellent way to + use left-over + oatmeal.</p><span class="pagenum"><a name="page28" + id="page28"></a>[pg 28]</span> + + <h4>POTATO PANCAKES</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups of chopped potato</p> + + <p><span class="fraction" + title="1/2">½</span> cup milk</p> + + <p>1 egg</p> + + <p>1 teaspoon salt</p> + + <p>2 cups flour</p> + + <p>5 teaspoons of baking powder</p> + + <p>2 cups of hot water</p> + </div> + </div> + + <p>Parboil potatoes in the skins for fifteen minutes. Pare and + chop fine or put through food chopper. Mix potatoes, milk, eggs + and salt. Sift the flour and baking powder and stir into a + smooth batter. Thin with hot water as necessary. Bake on a + greased griddle.</p> + + <h4>RICE WAFFLES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cold boiled rice</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups milk</p> + + <p>2 eggs</p> + + <p>2 cups flour</p> + + <p><span class="fraction" + title="1/3">⅓</span> teaspoon salt</p> + + <p>1 tablespoon melted fat</p> + + <p>4 teaspoons baking powder</p> + </div> + </div> + + <p>Add milk to rice and stir until smooth. Add salt, egg yolks + beaten; add flour sifted with baking powder and salt; add fat; + add stiffly beaten whites.</p> + + <h4>RICE GRIDDLE CAKES</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup boiled rice</p> + + <p><span class="fraction" + title="1/2">½</span> cup flour</p> + + <p>3 tablespoons fat</p> + + <p>1 pint milk</p> + + <p><span class="fraction" + title="2/3">⅔</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon soda</p> + </div> + </div> + + <p>Stir rice in milk. Let stand one-half hour. Add other + ingredients, having dissolved soda in one tablespoon cold + water.</p> + + <h4>CORNMEAL WAFFLES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cornmeal</p> + + <p><span class="fraction" + title="1/2">½</span> cup flour</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>2 teaspoons baking powder</p> + + <p><span class="fraction" + title="1/4">¼</span> cup corn syrup</p> + + <p>1 egg</p> + + <p>1 pint milk</p> + + <p>1 tablespoon fat</p> + </div> + </div> + + <p>Cook cornmeal and milk in double boiler 10 minutes. Sift dry + ingredients. Add milk, cornmeal; beaten yolks; fat, beaten + whites.</p> + + <h4>CORNMEAL AND RYE WAFFLES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup rye flour</p> + + <p><span class="fraction" + title="3/4">¾</span> cup cornmeal</p> + + <p>1 teaspoon salt</p> + + <p>4 teaspoons baking powder</p> + + <p>1 tablespoon melted fat</p> + + <p>2 eggs</p> + + <p><span class="fraction" + title="1-1/4">1¼</span> cups milk</p> + </div> + </div> + + <p>Sift dry ingredients. Add beaten yolks added to milk. Add + fat and stiffly beaten whites. If waffles are not crisp add + more liquid.</p><span class="pagenum"><a name="page29" + id="page29"></a>[pg 29]</span> + + <div class="figcenter" + style="width:100%;"> + <a href="images/31.png"><img width="100%" + src="images/31.png" + alt="Each Food Shown is Equivalent in Protein to the Platter of Meat in the Center of the Picture." /> + </a>Each Food Shown is Equivalent in Protein to the Platter + of Meat in the Center of the Picture. + </div> + + <h2>SAVE MEAT</h2> + + <h4><i>Reasons Why Our Government Has Asked Us to Save Meat + with Practical Recipes for Meat Conservation</i></h4> + + <p>As a nation we eat and waste 80 per cent. more meat than we + require to maintain health. This statement, recently issued by + the United States Food Administration, is appalling when we + consider that there is a greater demand for meat in the world + to-day than ever before, coupled with a greatly decreased + production. The increase in the demand for meat and animal + products is due to the stress of the war. Millions of men are + on the fighting line doing hard physical labor, and require a + larger food allowance than when they were civilians. To meet + the demand for meat and to save their grains, our Allies have + been compelled to kill upward of thirty-three million head of + their stock animals, and they have thus stifled their animal + production. This was burning the + <span class="pagenum"><a name="page30" + id="page30"></a>[pg 30]</span> candle at both ends, and they + now face increased demand handicapped by decreased + production.</p> + + <p>America must fill the breach. Not only must we meet the + present increased demand, but we must be prepared as the war + advances to meet an even greater demand for this most necessary + food. The way out of this serious situation is first to reduce + meat consumption to the amount really needed and then to learn + to use other foods that will supply the food element which is + found in meat. This element is called protein, and we depend + upon it to build and repair body tissues.</p> + + <p>Although most persons believe that protein can only be + obtained from meat, it is found in many other foods, such as + milk, skim milk, cheese, cottage cheese, poultry, eggs, fish, + dried peas, beans, cow peas, lentils and nuts. For instance, + pound for pound, salmon, either fresh or canned, equals round + steak in protein content; cream cheese contains one-quarter + more protein and three times as much fat; peanuts (hulled) + one-quarter more protein and three and a half times as much + fat; beans (dried) a little more protein and one-fifth as much + fat; eggs (one dozen) about the same in protein and one-half + more fat. It is our manifest duty to learn how to make the best + use of these foods in order to save beef, pork and mutton, to + be shipped across the sea. This means that the housekeeper has + before her the task of training the family palate to accept new + food preparations. Training the family palate is not easy, + because bodies that have grown accustomed to certain food + combinations find it difficult to get along without them, and + rebel at a change. If these habits of diet are suddenly + disturbed we may upset digestion, as well as create a feeling + of dissatisfaction which is equally harmful to physical + well-being. The wise housekeeper will therefore make her + changes gradually.</p> + + <p>In reducing meat in the diet of a family that has been + <span class="pagenum"><a name="page31" + id="page31"></a>[pg 31]</span> used to having meat twice a + day, it will be well to start out with meat once a day and + keep up this régime for a couple of weeks. Then drop meat + for a whole day, supplying in its stead a meat substitute + dish that will furnish the same nutriment. After a while you + can use meat substitutes at least twice a week without + disturbing the family's mental or physical equilibrium. It + would be well also to introduce dishes that extend the meat + flavor, such as stews combined with dumplings, hominy, or + rice; pot pies or short cakes with a dressing of meat and + vegetables; meat loaf, souffle or croquettes in which meat + is combined with bread crumbs, potato or rice.</p> + + <p>Meat eating is largely a matter of flavor. If flavor is + supplied, the reduction of meat in the diet can be made with + little annoyance. Nutrition can always be supplied in the other + dishes that accompany the meal, as a certain proportion of + protein is found in almost every food product. The meat that we + use to obtain flavor in sauces and gravies need not be large in + quantity, nor expensive in cut. The poor or cheap cuts have + generally more flavor than the expensive ones, the difference + being entirely in texture and tenderness, freedom from gristle + and inedible tissue. There are many cereals, such as rice, + hominy, cornmeal, samp and many vegetable dishes, especially + dried beans of all kinds, that are greatly improved by the + addition of meat sauce and when prepared in this way may be + served as the main dish of a meal.</p> + + <p>Dr. Harvey W. Wiley has stated that the meat eating of the + future will not be regarded as a necessity so much as it has + been in the past, and that meat will be used more as a + condimental substance. Europe has for years used meat for + flavor rather than for nutriment. It would seem that the time + has come for Americans to learn the use of meat for flavor and + to utilize more skillfully the protein of other + foods.</p><span class="pagenum"><a name="page32" + id="page32"></a>[pg 32]</span> + + <p>It may be difficult to convince the meat lover that he can + radically reduce the proportion of meat in his diet without + detriment to health. Many persons adhere to the notion that you + are not nourished unless you eat meat; that meat foods are + absolutely necessary to maintain the body strength. This idea + is entirely without foundation, for the foods mentioned as meat + substitutes earlier in this chapter can be made to feed the + world, and feed it well—in fact, no nation uses so large + a proportion of meat as America.</p> + + <p>The first step, therefore, in preparing ourselves to reduce + meat consumption is to recognize that only a small quantity of + meat is necessary to supply sufficient protein for adult life. + The growing child or the youth springing into manhood needs a + larger percentage of meat than the adult, and in apportioning + the family's meat ration this fact should not be + overlooked.</p> + + <p>The second step is to reduce the amount purchased, choosing + cuts that contain the least waste, and by utilizing with care + that which we do purchase. Fat, trimmings, and bones all have + their uses and should be saved from the garbage pail.</p> + + <p>Careful buying, of course, depends on a knowledge of cuts, a + study of the percentage of waste in each cut, and the food + value of the different kinds of meat. Make a study of the + different cuts, as shown in the charts on pages 36, 37, and + armed with this knowledge go forth to the butcher for practical + buying.</p> + + <p>Then comes the cooking, which can only be properly done when + the fundamental principles of the cooking processes, such as + boiling, braising, broiling, stewing, roasting and frying are + understood. Each cut requires different handling to secure the + maximum amount of nutriment and flavor. The waste occasioned by + improper cooking is a large factor in both household and + national economy.</p><span class="pagenum"><a name="page33" + id="page33"></a>[pg 33]</span> + + <p>It has been estimated that a waste of an ounce each day of + edible meat or fat in the twenty million American homes amounts + to 456,000,000 pounds of valuable animal food a year. At + average dressed weights, this amounts to 875,000 steers, or + over 3,000,000 hogs. Each housekeeper, therefore, who saves her + ounce a day aids in this enormous saving, which will mean so + much in the feeding of our men on the fighting line.</p> + + <p>So the housekeeper who goes to her task of training the + family palate to accept meat substitutes and meat economy + dishes, who revolutionizes her methods of cooking so as to + utilize even "the pig's squeak," will be doing her bit toward + making the world safe for democracy.</p> + + <p>The following charts, tables of nutritive values and + suggested menus have been arranged to help her do this work. + The American woman has her share in this great world struggle, + and that is the intelligent conservation of food.</p> + + <h4>SELECTION OF MEAT</h4> + + <p>BEEF—Dull red as cut, brighter after exposure to air; + lean, well mottled with fat; flesh, firm; fat, yellowish in + color. Best beef from animal 3 to 5 years old, weighing 900 to + 1,200 pounds. Do not buy wet, soft, or pink beef.</p> + + <p>VEAL—Flesh pink. (If white, calf was bled before + killed or animal too young.) The fat should be white.</p> + + <p>MUTTON—Best from animal 3 years old. Flesh dull red, + fat firm and white.</p> + + <p>LAMB—(Spring Lamb 3 months to 6 months old; season, + February to March.) Bones of lamb should be small; end of bone + in leg of lamb should be serrated; flesh pink, and fat + white.</p> + + <p>PORK—The lean should be fine grained and pale pink. + The skin should be smooth and clear. If flesh is soft, or fat + yellowish, pork is not + good.</p><span class="pagenum"><a name="page34" + id="page34"></a>[pg 34]</span> + + <h4>SELECTION OF TOUGHER CUTS AND THEIR USES</h4> + + <p>Less expensive cuts of meat have more nourishment than the + more expensive, and if properly cooked and seasoned, have as + much tenderness. Tough cuts, as chuck or top sirloin, may be + boned and rolled and then roasted by the same method as tender + cuts, the only difference will be that the tougher cuts require + longer cooking. Have the bones from rolled meats sent home to + use for soups. Corned beef may be selected from flank, naval, + plate or brisket. These cuts are more juicy than rump or round + cuts.</p> + + <p>1. <i>For pot roast</i> use chuck, crossrib, round, + shoulder, rump or top sirloin.</p> + + <p>2. <i>For stew</i> use shin, shoulder, top sirloin or + neck.</p> + + <p>3. <i>For steaks</i> use flank, round or chuck. If these + cuts are pounded, or both pounded and rubbed with a mixture of + 1 part vinegar and 2 parts oil before cooking, they will be + very tender.</p> + + <p>4. <i>Soups</i>—Buy shin or neck. The meat from these + may be utilized by serving with horseradish or mustard sauce, + or combined with equal amount of fresh meat for meat loaf, + scalloped dish, etc.</p> + + <h4>DRY METHODS</h4> + + <p>1. <i>Roasting or Baking</i>—Oven roasting or baking + is applied to roasts.</p> + + <p>Place the roast in a hot oven, or if gas is used, put in the + broiling oven to sear the outside quickly, and thus keep in the + juices. Salt, pepper and flour. If an open roasting pan is used + place a few tablespoonfuls of fat and 1 cup of water in the + pan, which should be used to baste the roast frequently. If a + covered pan is used basting is unnecessary.</p> + + <table summary="Roasting" + align="center"> + <tr> + <td align="left">Beef or mutton</td> + + <td align="center"> (5 to 8 lbs.) </td> + + <td align="center">10 min. to the lb.</td> + + <td align="center"> 10 min. extra</td> + </tr> + + <tr> + <td align="left">Lamb</td> + + <td align="center"> (5 to 8 lbs.) </td> + + <td align="center">12 min. to the lb.</td> + + <td align="center"> 12 min. extra</td> + </tr> + + <tr> + <td align="left">Veal</td> + + <td align="center"> (5 to 8 lbs.) </td> + + <td align="center">15 min. to the lb.</td> + + <td align="center"> 15 min. extra</td> + </tr> + + <tr> + <td align="left">Pork</td> + + <td align="center"> (5 to 8 lbs.) </td> + + <td align="center">25 min. to the lb.</td> + + <td align="center"> 25 min. extra</td> + </tr> + + <tr> + <td align="left">Turkey</td> + + <td align="center"></td> + + <td align="center">20 min. to the lb.</td> + + <td></td> + </tr> + + <tr> + <td align="left">Chicken</td> + + <td align="center"></td> + + <td align="center">30 min. to the lb.</td> + + <td></td> + </tr> + + <tr> + <td align="left">Duck</td> + + <td align="center"></td> + + <td align="center">30 min. to the lb.</td> + + <td></td> + </tr> + + <tr> + <td align="left">Goose</td> + + <td align="center"></td> + + <td align="center">30 min. to the lb.</td> + + <td></td> + </tr> + + <tr> + <td align="left">Game</td> + + <td align="center"></td> + + <td align="center">30 min. to the lb.</td> + + <td></td> + </tr> + </table> + + <p>2. <i>Broiling</i>—Cooking over or under clear fire. + This method is used for chops or steaks.</p> + + <p>Sear the meat on both sides. Then reduce the heat and turn + the meat frequently. Use no fat.</p> + + <div class="poem"> + <div class="stanza"> + <p><i>Time Table</i>—(Count time after meat is + seared).</p> + + <p class="i10"><span class="fraction" + title="1/2">½</span> inch chops or steaks, 5 + minutes</p> + + <p class="i10">1 inch chops or steaks, 10 minutes</p> + + <p class="i10">2 inch chops or steaks, 15 to 18 + minutes</p> + </div> + </div> + + <p>3. <i>Pan Broiling</i>—Cooking in pan with no fat. + <i>Time table same as for broiling</i> chops, steaks, etc.</p> + + <p>4. <i>Sautéing</i>—Cooking in pan in small amount of + fat. Commonly termed "frying." Used for steaks, chops, etc. + <i>Time table same as for + broiling.</i></p><span class="pagenum"><a name="page35" + id="page35"></a>[pg 35]</span> + + <h4>MOIST METHODS</h4> + + <p>1. Boiling—Cooking in boiling water—especially + poultry, salt meats, etc.</p> + + <p>2. Steaming—A method of cooking by utilizing steam + from boiling water, which retains more food value than any + other. Too seldom applied to meats.</p> + + <p>3. Frying—Cooking by immersion in hot fat at + temperature 400 to 450 degrees Fahrenheit. Used for croquettes, + etc.</p> + + <p>If a fat thermometer is not available, test by using small + pieces of bread. Put into heated fat:</p> + + <p>A—For croquettes made from food requiring little + cooking, such as oysters, or from previously cooked mixtures, + as rice, fish or meat croquettes, bread should brown in + one-half minute.</p> + + <p>B—For mixtures requiring cooking, as doughnuts, + fritters, etc., bread should brown in one minute.</p> + + <h4>COMBINATION METHODS</h4> + + <p>1. Pot Roasting—Cooking (by use of steam from small + amount of water) tough cuts of meat which have been browned but + not cooked thoroughly.</p> + + <p>Season meat. Dredge with flour. Sear in hot pan until well + browned. Place oil rack in pot containing water to height of + one inch, but do not let water reach the meat. Keep water + slowly boiling. Replenish as needed with boiling water. This + method renders tough cuts tender, but requires several hours + cooking.</p> + + <p>2. Stewing—A combination of methods which draws part + of flavor into gravy and retains part in pieces which are to be + used as meat.</p> + + <p>Cut meat into pieces suitable for serving. Cover one-half of + meat with cold water. Let stand one hour. Bring slowly to + boiling point. Dredge other half of meat with flour and brown + in small amount of fat. Add to the other mixture and cook + slowly <span class="fraction" + title="1-1/2">1½</span> to 2 hours, or until tender, + adding diced vegetables, thickening and seasoning as + desired one-half hour before cooking is finished.</p> + + <p>3. Fricasseeing—Cooking in a sauce until tender, meat + which has been previously browned but not cooked + throughout.</p> + + <p>Brown meat in small amount of fat. Place in boiling water to + cover. Cook slowly until tender. To 1 pint of water in which + meat is cooked, add <span class="fraction" + title="1/4">¼</span> cup flour, 1 teaspoon salt, + <span class="fraction" + title="1/4">¼</span> teaspoon cayenne, and + <span class="fraction" + title="1/4">¼</span> cup milk, thoroughly blended. When + at boiling point, add one beaten egg, 1 tablespoon + chopped parsley and 1 tablespoon cold water well mixed, + Add cooked meat and + serve.</p><span class="pagenum"><a name="page36" + id="page36"></a>[pg 36]</span> + + <div class="figcenter" + style="width:100%;"> + <a href="images/38-1.png"><img width="100%" + src="images/38-1.png" + alt="VEAL" /></a> + + <h2>VEAL</h2> + + <p>Neck for stews.</p> + + <p>Shoulder for inexpensive chops.</p> + + <p>Sweetbread—broiled or creamed.</p> + + <p>Breast for roast or pot roast.</p> + + <p>Loin for roast.</p> + + <p>Rump for stews.</p> + + <p>Cutlet for broiling.</p> + </div> + + <div class="figcenter" + style="width:100%;"> + <a href="images/38-2.png"><img width="100%" + src="images/38-2.png" + alt="BEEF" /></a> + + <h2>BEEF</h2> + </div> + <hr /> + <span class="pagenum"><a name="page37" + id="page37"></a>[pg 37]</span> + + <div class="figcenter" + style="width:100%;"> + <a href="images/39-1.png"><img width="100%" + src="images/39-1.png" + alt="LAMB AND MUTTON" /></a> + + <h2>LAMB AND MUTTON</h2> + + <p>Neck—use for stews.</p> + + <p>Shoulder for cheaper chops.</p> + + <p>Breast for roast</p> + + <p>Ribs for chops or crown roast.</p> + + <p>Loin for roast.</p> + + <p>Flank for stews.</p> + + <p>Leg for cutlet and roast.</p> + </div> + + <div class="figcenter" + style="width:100%;"> + <a href="images/39-2.png"><img width="100%" + src="images/39-2.png" + alt="PORK" /></a> + + <h2>PORK</h2> + + <p>Head for cheese.</p> + + <p>Shoulder same as ham but have it boned. Has same flavor + and is much cheaper.</p> + + <p>Loin used for chops or roast.</p> + + <p>Ham for boiling, roasting or pan broiling.</p> + </div><span class="pagenum"><a name="page38" + id="page38"></a>[pg 38]</span> + + <h4>LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING + BEST ADAPTED TO THEIR USE</h4> + + <table summary="Organs" + align="center" + border="1"> + <tr> + <td align="center">ORGAN</td> + + <td align="center">ANIMAL<br /> + SOURCE</td> + + <td align="center">METHODS OF COOKING</td> + </tr> + + <tr> + <td align="left">Brains</td> + + <td align="center">Sheep<br /> + Pork</td> + + <td align="center">Broiled or scrambled with egg</td> + </tr> + + <tr> + <td align="left">Heart</td> + + <td align="center">Veal<br /> + Pork<br /> + Beef</td> + + <td align="center">Stuffed, baked or broiled</td> + </tr> + + <tr> + <td align="left">Kidney</td> + + <td align="center">Beef<br /> + Lamb<br /> + Veal</td> + + <td align="center">Stewed or sauted</td> + </tr> + + <tr> + <td align="left">Liver</td> + + <td align="center">Beef<br /> + Veal<br /> + Lamb</td> + + <td align="center">Fried, boiled, sauted or + broiled</td> + </tr> + + <tr> + <td align="left">Sweetbreads</td> + + <td align="center">Young Veal<br /> + Young Beef</td> + + <td align="center">Creamed, broiled</td> + </tr> + + <tr> + <td align="left">Tail</td> + + <td align="center">Beef<br /> + Pork</td> + + <td align="center">Soup or boiled</td> + </tr> + + <tr> + <td align="left">Tongue</td> + + <td align="center">Beef<br /> + Pork</td> + + <td align="center">Boiled, pickled, corned</td> + </tr> + + <tr> + <td align="left">Tripe</td> + + <td align="center">Veal</td> + + <td align="center">Broiled or boiled</td> + </tr> + + <tr> + <td align="left">Fat</td> + + <td align="center">All Animals</td> + + <td align="center">Fried out for cooking or soap + making</td> + </tr> + + <tr> + <td align="left">Pigs Feet</td> + + <td align="center">Pork</td> + + <td>Pickled or boiled or used with<br /> + meat from head for head cheese</td> + </tr> + </table> + + <h4>COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES</h4> + + <table summary="Compositions" + align="center"> + <tr> + <td align="left">Name</td> + + <td align="center"> Water<br /> + %</td> + + <td align="center"> Protein<br /> + %</td> + + <td align="center"> Fat <br /> + %</td> + + <td align="center">Carbo-<br /> + hydrate<br /> + %</td> + + <td align="center"> Mineral<br /> + Matter<br /> + %</td> + + <td align="center"> Calories<br /> + per lb.</td> + </tr> + + <tr> + <td align="left">Cheese</td> + + <td align="right">34.2</td> + + <td align="right">25.2</td> + + <td align="right">31.7</td> + + <td align="right">2.4</td> + + <td align="right">3.8</td> + + <td align="right">1,950</td> + </tr> + + <tr> + <td align="left">Eggs</td> + + <td align="right">73.7</td> + + <td align="right">13.4</td> + + <td align="right">10.5</td> + + <td align="right">...</td> + + <td align="right">1.0</td> + + <td align="right">720</td> + </tr> + + <tr> + <td align="left">Milk</td> + + <td align="right">87.0</td> + + <td align="right">3.3</td> + + <td align="right">4.0</td> + + <td align="right">5.0</td> + + <td align="right">0.7</td> + + <td align="right">310</td> + </tr> + + <tr> + <td align="left">Beef</td> + + <td align="right">54.8</td> + + <td align="right">23.5</td> + + <td align="right">20.4</td> + + <td align="right">...</td> + + <td align="right">1.2</td> + + <td align="right">1,300</td> + </tr> + + <tr> + <td align="left">Cod</td> + + <td align="right">58.5</td> + + <td align="right">11.1</td> + + <td align="right">0.2</td> + + <td align="right">...</td> + + <td align="right">0.8</td> + + <td align="right">209</td> + </tr> + + <tr> + <td align="left">Salmon</td> + + <td align="right">64.0</td> + + <td align="right">22.0</td> + + <td align="right">12.8</td> + + <td align="right">...</td> + + <td align="right">1.4</td> + + <td align="right">923</td> + </tr> + + <tr> + <td align="left">Peas</td> + + <td align="right">85.3</td> + + <td align="right">3.6</td> + + <td align="right">0.2</td> + + <td align="right">9.8</td> + + <td align="right">1.1</td> + + <td align="right">252</td> + </tr> + + <tr> + <td align="left">Baked Beans</td> + + <td align="right">68.9</td> + + <td align="right">6.9</td> + + <td align="right">2.5</td> + + <td align="right">19.6</td> + + <td align="right">2.1</td> + + <td align="right">583</td> + </tr> + + <tr> + <td align="left">Lentils</td> + + <td align="right">15.9</td> + + <td align="right">25.1</td> + + <td align="right">1.0</td> + + <td align="right">56.1</td> + + <td align="right">1.1</td> + + <td align="right">1,620</td> + </tr> + + <tr> + <td align="left">Peanuts</td> + + <td align="right">9.2</td> + + <td align="right">25.8</td> + + <td align="right">38.6</td> + + <td align="right">24.4</td> + + <td align="right">0.2</td> + + <td align="right">2,490</td> + </tr> + + <tr> + <td align="left">String Beans</td> + + <td align="right">93.7</td> + + <td align="right">1.1</td> + + <td align="right">0.1</td> + + <td align="right">3.8</td> + + <td align="right">1.3</td> + + <td align="right">92</td> + </tr> + + <tr> + <td align="left">Walnuts</td> + + <td align="right">2.5</td> + + <td align="right">18.4</td> + + <td align="right">64.4</td> + + <td align="right">13.0</td> + + <td align="right">1.7</td> + + <td align="right">3,182</td> + </tr> + + <tr> + <td align="left">Almonds</td> + + <td align="right">4.8</td> + + <td align="right">21.0</td> + + <td align="right">54.9</td> + + <td align="right">17.3</td> + + <td align="right">2.0</td> + + <td align="right">2,940</td> + </tr> + </table><span class="pagenum"><a name="page39" + id="page39"></a>[pg 39]</span> + + <h3>THE ECONOMY OF MEAT AND MEAT SUBSTITUTES</h3> + + <p>Don't buy more than your family actually needs. Study and + know what the actual needs are, and you will not make + unnecessary expenditures.</p> + + <p>Learn what the various cuts of meat are, what they can be + used for, and which are best suited to the particular needs of + your household.</p> + + <p>Study the timeliness of buying certain cuts of meats. There + are days when prices are lower than normal.</p> + + <p>Always check the butcher's weights by watching him closely + or by weighing the goods on scales of your own.</p> + + <p>Always buy a definite quantity. Ask what the pound rate is, + and note any fractional part of the weight. Don't ask for "ten + or twenty cents' worth."</p> + + <p>Select your meat or fish personally. There is no doubt that + high retail prices are due to the tendency of many housewives + to do their buying by telephone or through their servants.</p> + + <p>Test the freshness of meat and fish. Staleness of meat and + fish is shown by loose and flabby flesh. The gills of fresh + fish are red and the fins stiff.</p> + + <p>Make all the purchases possible at a public market, if you + can walk to it, or if carfare will not make too large an + increase in the amount you have set aside for the day's + buying.</p> + + <p>A food chopper can be made to pay for itself in a short time + by the great variety of ways it furnishes of utilizing + left-overs.</p> + + <p>If possible, buy meat trimmings. They cost 20 cents a pound + and can be used in many ways.</p> + + <p>Buy the ends of bacon strips. They are just as nutritious as + sliced bacon and cost 50 per cent. + less.</p><span class="pagenum"><a name="page40" + id="page40"></a>[pg 40]</span> + + <p>Learn to use drippings in place of butter for cooking + purposes.</p> + + <p>Buy cracked eggs. They cost much less than whole ones and + are usually just as good.</p> + + <p>Keep a stock pot. Drop into it all left-overs. These make an + excellent basis for soup stock.</p> + + <p>Don't throw away the heads and bones of fish. Clean them and + use them with vegetables for fish chowder or cream of fish + soup.</p> + + <p>Study attractive ways of serving food. Plain, cheap, dishes + can be made appetizing if they look attractive on the + table.</p> + + <p>Experiment with meat substitutes. Cheese, dried vegetables + and the cheaper varieties of fish can supply all the nutriment + of meat at a much lower cost.</p> + + <p>Don't do your cooking "by guess." If the various ingredients + are measured accurately, the dish will taste better and cost + less.</p> + + <p>Don't buy delicatessen food if you can possibly avoid it. + Delicatessen meals cost 15 per cent. more than the same meals + cooked at home, and the food is not as nourishing. You pay for + the cooking and the rent of the delicatessen store, as well as + the proprietor's profit.</p> + + <p>Don't pay five or ten cents more a dozen for white eggs in + the belief that they are superior to brown eggs. The food value + of each is the same. The difference in shell color is due to + the breed of hen.</p> + + <p>Tell the butcher to give you the trimmings of chicken, i.e., + the head, feet, fat and giblets. They make delicious chicken + soup. The feet contain gelatine, which gives soup + consistency.</p> + + <p>Buy a tough, and consequently less expensive, chicken and + make it tender by steaming it for three hours before + roasting.</p><span class="pagenum"><a name="page41" + id="page41"></a>[pg 41]</span> + + <p>Don't put meat wrapped in paper into the ice-box, as the + paper tends to absorb the juices.</p> + + <p>Try to find a way to buy at least a part of your meats and + eggs direct from the farm. You will get fresher, better food, + and if it is sent by parcels post it can usually be delivered + to your table for much less than city prices.</p> + + <h3>MEAT ECONOMY DISHES</h3> + + <h4>MOCK DUCK</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 flank steak</p> + + <p>1 teaspoon salt</p> + + <p>1 teaspoon pepper</p> + + <p>1 teaspoon Worcestershire sauce</p> + + <p>1 cup breadcrumbs</p> + + <p>1 tablespoon onion juice</p> + + <p>1 tablespoon chopped parsley</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon poultry + seasoning</p> + + <p>1 pint boiling water</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup of whole wheat + flour</p> + </div> + </div> + + <p>Reserve the water and the flour. Mix other ingredients. + Spread on steak. Roll the steak and tie. Roll in the flour. + Brown in two tablespoons of fat. Add the water—cover and + cook until tender.</p> + + <h4>BEEF STEW</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 lb. of meat from the neck, cross ribs, shin or + knuckles</p> + + <p>1 sliced onion</p> + + <p><span class="fraction" + title="3/4">¾</span> cup carrots</p> + + <p><span class="fraction" + title="1/2">½</span> cup turnips</p> + + <p>1 cup potatoes</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon pepper</p> + + <p><span class="fraction" + title="1/2">½</span> cup flour</p> + + <p>1 quart water</p> + </div> + </div> + + <p>Soak one-half of the meat, cut in small pieces, in the quart + of water for one hour. Heat slowly to boiling point. Season the + other half of the meat with salt and pepper. Roll in flour. + Brown in three tablespoons of fat with the onion. Add to the + soaked meat, which has been brought to the boiling point. Cook + one hour or until tender. Add the vegetables, and flour mixed + with half cup of cold water. Cook until vegetables are + tender.</p> + + <h4>HAM SOUFFLE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/2">1½</span> cups breadcrumbs</p> + + <p>2 cups scalded milk</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups chopped cooked + ham</p> + + <p>2 egg yolks</p> + + <p>1 tablespoon chopped parsley</p> + + <p>1 teaspoon minced onion</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon paprika</p> + + <p>2 egg whites</p> + </div> + </div><span class="pagenum"><a name="page42" + id="page42"></a>[pg 42]</span> + + <h4>PARSLEY SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons butter</p> + + <p>3 tablespoons flour</p> + + <p>1 cup milk</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>2 tablespoons chopped parsley</p> + </div> + </div> + + <p>For the soufflé, cook together breadcrumbs and milk for two + minutes. Remove from fire, add ham and mix well. Add egg yolks, + first beating these well; also the parsley (one tablespoon), + onion and paprika. Fold in, last of all, the egg whites whipped + to a stiff, dry froth. Turn quickly into a well-greased baking + dish and bake in moderate oven for thirty-five minutes, or + until firm to the touch; meantime, make the parsley sauce, so + that both can be served instantly when the soufflé is done; + then it will not fall and grow tough.</p> + + <p>For the parsley sauce, melt the butter in saucepan and stir + in the flour, stirring until perfectly smooth, then add the + milk slowly, stirring constantly; cook until thick, stir in the + parsley and salt, and serve at once in a gravy boat.</p> + + <h4>BATTLE PUDDING</h4> + + <h4>BATTER</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup flour</p> + + <p><span class="fraction" + title="1/2">½</span> cup milk</p> + + <p>2 teaspoons baking powder</p> + + <p>1 egg</p> + + <p>4 tablespoons water</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + </div> + </div> + + <h4>FILLING</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups coarsely chopped cold cooked meat</p> + + <p>1 tablespoon drippings</p> + + <p>1 medium-sized potato</p> + + <p>1 cup stock or hot water</p> + + <p>salt and pepper</p> + + <p>1 small onion</p> + </div> + </div> + + <p>Any cold meat may be used for this. Cut it into inch pieces. + Slice the onion and potato and fry in drippings until onion is + slightly browned. Add the meat and stock, or hot water, or + dissolve in hot water any left-over meat gravy. Cook all + together until potato is soft, but not crumbled; season with + the pepper and salt. Thicken with a tablespoon of flour and + turn into a pudding dish.</p> + + <p>Make a batter by sifting together flour, baking-powder and + salt; stir in the egg and milk, mixed with the water. Beat hard + until free from lumps, then pour over meat and vegetables in + the pudding and bake until brown.</p> + + <h4>CHINESE MUTTON</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 pint chopped cooked mutton</p> + + <p>1 head shredded lettuce</p> + + <p>1 can cooked peas</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p>1 tablespoon fat</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups broth</p> + + <p>1 teaspoon of salt</p> + </div> + </div> + + <p>Cook 15 minutes. Serve as a border around + rice.</p><span class="pagenum"><a name="page43" + id="page43"></a>[pg 43]</span> + + <h4>SHEPHERD'S PIE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups chopped cooked mutton</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon curry powder</p> + + <p>2 cups hominy</p> + + <p>1 cup peas or carrots</p> + + <p><span class="fraction" + title="1/2">½</span> pint of brown sauce or + water</p> + </div> + </div> + + <p>Put meat and vegetables in baking dish. Cover with rice, + hominy, or samp, which has been cooked. Bake until brown.</p> + + <h4>SCALLOPED HAM AND HOMINY</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups hominy (cooked)</p> + + <p>1 cup chopped cooked ham</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup fat</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup flour</p> + + <p>1 teaspoon of salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon mustard</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>1 egg</p> + + <p>1 cup milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup water</p> + </div> + </div> + + <p>Melt the fat. Add the dry ingredients and the liquid slowly. + When at boiling point, add hominy and ham. Stir in the egg. + Place in a baking-dish. Cover with buttered crumbs. Bake until + brown.</p> + + <h4>BEEF LOAF</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 tablespoon lemon juice</p> + + <p>1 tablespoon sour pickle</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>1 teaspoon celery salt</p> + </div> + </div> + + <p>To 1 tablespoon of gelatine, softened in + <span class="fraction" + title="1/2">½</span> cup of cold water add 1 cup of hot + tomato juice and pulp. Add seasoned meat. Chill and + slice. May be served with salad dressing.</p> + + <h4>BAKED HASH</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup chopped cooked meat</p> + + <p>2 cups raw potato, cut fine</p> + + <p>1 tablespoon onion juice</p> + + <p>2 tablespoons chopped parsley</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p><span class="fraction" + title="1/4">¼</span> cup drippings</p> + + <p><span class="fraction" + title="1/2">½</span> cup gravy or water</p> + </div> + </div> + + <p>Melt fat in frying pan. Put in all the other ingredients. + Cook over a slow fire for <span class="fraction" + title="1/2">½</span> hour. Fold and serve as omelet.</p> + + <h4>MEAT SHORTCAKE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/2">1½</span> cups flour</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>3 tablespoons shortening</p> + + <p>2 teaspoons baking powder</p> + + <p>2 cups chopped, cooked meat</p> + + <p>1 teaspoon onion juice</p> + + <p><span class="fraction" + title="1/2">½</span> cup gravy or soup stock</p> + + <p>Salt and pepper</p> + + <p><span class="fraction" + title="3/4">¾</span> cup milk and water</p> + </div> + </div><span class="pagenum"><a name="page44" + id="page44"></a>[pg 44]</span> + + <p>Mix flour, salt and baking powder. Rub in shortening, and + mix to dough with milk and water. Roll out to quarter of an + inch thickness, bake in layer cake tins. Put together with the + chopped meat mixed with the onion and seasoning, and heated hot + with the gravy or stock. If stock is used, thicken with a + tablespoon of flour mixed with one of butter, or butter + substitute. Serve as soon as put together. Cold cooked fish + heated in cream sauce may be used for a filling instead of the + meat.</p> + + <h4>SCRAPPLE</h4> + + <p>Place a pig's head in 4 quarts of cold water and bring + slowly to the boil. Skim carefully and season the liquid highly + with salt, cayenne and a teaspoon of rubbed sage. Let the + liquid simmer gently until the meat falls from the bones. + Strain off the liquid, remove the bones, and chop the meat + fine.</p> + + <p>Measure the liquid and allow 1 cup of sifted cornmeal to 3 + cups of liquid. Blend the cornmeal in the liquid and simmer + until it is the consistency of thick porridge. Stir in the + chopped meat and pour in greased baking pans to cool. One-third + buckwheat may be used instead of cornmeal, and any kind of + chopped meat can be blended with the pork if desired. Any type + of savory herb can also be used, according to taste.</p> + + <p>When scrapple is to be eaten, cut into one-half inch slices, + dredge with flour, and brown in hot fat.</p> + + <h4>FISH AS A MEAT SUBSTITUTE</h4> + + <p>As the main course at a meal, fish may be served accompanied + by vegetables or it may be prepared as a "one-meal dish" + requiring only bread and butter and a simple dessert to + complete a nutritious and well balanced diet. A lack of proper + knowledge of selection of fish for the different methods of + cooking, and the improper cooking of fish once it is acquired, + are responsible to a large extent for the prejudice so + frequently to be found against the use of fish.</p> + + <p>The kinds of fish obtainable in different markets vary + somewhat, but the greatest difficulty for many housekeepers + seems to be, to know what fish may best be + <span class="pagenum"><a name="page45" + id="page45"></a>[pg 45]</span> selected for baking, + broiling, etc., and the tests for fish when cooked. An + invariable rule for cooking fish is to apply high heat at + first, until the flesh is well seared so as to retain the + juices; then a lower temperature until the flesh is cooked + throughout. Fish is thoroughly cooked when the flesh flakes. + For broiling or pan broiling, roll fish in flour or + cornmeal, preferably the latter, which has been well + seasoned with salt and cayenne. This causes the outside to + be crisp and also gives added flavor. Leftover bits of baked + or other fish may be combined with white sauce or tomato + sauce, or variations of these sauces, and served as creamed + fish, or placed in a greased baking dish, crumbs placed on + top and browned and served as scalloped fish. Fish canapes, + fish cocktail, fish soup or chowder; baked, steamed, broiled + or pan broiled fish, entrees without number, and fish salad + give opportunity to use it in endless variety.</p> + + <p>Combined with starchy foods such as rice, hominy, macaroni, + spaghetti or potato, and accompanied by a green vegetable or + fruit, the dish becomes a meal. Leftover bits may also be + utilized for salad, either alone with cooked or mayonaise salad + dressing, or combined with vegetables such as peas, carrots, + cucumbers, etc. The addition of a small amount of chopped + pickle to fish salad improves its flavor, or a plain or tomato + gelatine foundation may be used as a basis for the salad. The + appended lists of fish suitable for the various methods of + cooking, and the variety in the recipes for the uses of fish, + have been arranged to encourage a wider use of this excellent + meat substitute, so largely eaten by European epicures, but too + seldom included in American menus. During the period of the + war, the larger use of fish is a patriotic measure in that it + will save the beef, mutton and pork needed for our + armies.</p><span class="pagenum"><a name="page46" + id="page46"></a>[pg 46]</span> + + <h4>FISH SHORTCAKE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cooked meat or fish</p> + + <p>1 cup gravy or water</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>1 teaspoon onion juice</p> + </div> + + <div class="stanza"> + <p>2 cups rye flour</p> + + <p>1 teaspoon of salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>4 teaspoons baking powder</p> + + <p>4 tablespoons fat</p> + + <p>1 cup gravy, water or milk</p> + </div> + </div> + + <p>Place meat or fish and seasonings in greased dish. Make + shortcake by sifting dry ingredients, cut in fat, and add + liquid. Place on top of meat or fish mixture. Bake 30 + minutes.</p> + + <h4>CREOLE CODFISH</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup codfish, soaked over night and cooked until + tender</p> + + <p>2 cups cold boiled potatoes</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup pimento</p> + + <p>2 cups breadcrumbs</p> + + <p>1 cup tomato sauce</p> + </div> + </div> + + <p>Make sauce by melting <span class="fraction" + title="1/4">¼</span> cup of fat, adding 2 tablespoons of + whole wheat flour.</p> + + <div class="poem"> + <div class="stanza"> + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p>1 teaspoon onion juice, and, gradually</p> + + <p>1 cup of tomato and juice</p> + </div> + </div> + + <p>Place the codfish, potatoes and pimento in a baking dish. + Cover with the tomato sauce, then the breadcrumbs, to which + have been added 2 tablespoons of drippings. Bake brown.</p> + + <h4>CREAMED SHRIMPS AND PEAS</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup shrimps</p> + + <p>1 cup peas</p> + + <p>2 tablespoons fat</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups milk</p> + + <p>2 tablespoons flour</p> + </div> + </div> + + <p>Melt fat, add dry ingredients, and gradually the liquid. + Then add fish and peas.</p> + + <h4>DRESSING FOR BAKED FISH</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups breadcrumbs</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper + (cayenne)</p> + + <p>1 teaspoon onion juice</p> + + <p>1 tablespoon parsley</p> + + <p>1 tablespoon chopped pickle</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + </div> + </div> + + <p>Mix well and fill fish till it is plump with the + mixture.</p><span class="pagenum"><a name="page47" + id="page47"></a>[pg 47]</span> + + <h4>SHRIMP AND PEA SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked fish</p> + + <p>1 cup celery</p> + + <p>2 tablespoons pickle</p> + + <p>1 cup salad dressing</p> + + <p>1 cup peas</p> + </div> + </div> + + <h4>FOR DRESSING</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 egg</p> + + <p>2 tablespoons flour</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon mustard</p> + + <p>2 tablespoons fat</p> + + <p><span class="fraction" + title="3/4">¾</span> cup milk</p> + + <p><span class="fraction" + title="1/4">¼</span> cup vinegar</p> + + <p>2 tablespoons corn syrup</p> + </div> + </div> + + <p>Directions for making dressing: Mix all ingredients. Cook + over hot water until consistency of custard.</p> + + <h4>FISH CHOWDER</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> lb. fat salt pork</p> + + <p>1 onion</p> + + <p>2 cups fish</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p>Water to cover</p> + + <p>2 cups potatoes, diced</p> + </div> + </div> + + <p>Cook slowly, covered, for <span class="fraction" + title="1/2">½</span> hour. Add 1 pint of boiling milk and + 1 dozen water crackers.</p> + + <h4>BAKED FINNAN HADDIE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup each of milk and water, + boiling hot</p> + + <p>1 fish</p> + </div> + </div> + + <p>Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot + with fat and bake 25 minutes. One tablespoon chopped parsley on + top.</p> + + <h4>FISH CROQUETTES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup of cooked fish</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups mashed potato</p> + + <p>1 tablespoon parsley</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon celery seed</p> + + <p>1 teaspoon lemon juice</p> + </div> + </div> + + <p>Shape as croquette and bake in a moderate oven 25 + minutes.</p> + + <h4>CLAMS A LA BECHAMEL</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup chopped clams</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups milk</p> + + <p>1 bay leaf</p> + + <p>3 tablespoons fat</p> + + <p>3 tablespoons flour</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon nutmeg</p> + + <p>1 tablespoon chopped parsley</p> + + <p>1 teaspoon lemon juice</p> + + <p>Yolks of 2 eggs</p> + + <p><span class="fraction" + title="1/2">½</span> cup breadcrumbs</p> + </div> + </div><span class="pagenum"><a name="page48" + id="page48"></a>[pg 48]</span> + + <p>Scald bay-leaf in milk. Make sauce, by melting fat with + flour; add dry ingredients, and gradually add the liquid. Add + egg. Add fish. Put in baking dish. Cover top with breadcrumbs. + Bake 20 minutes.</p> + + <h4>SCALLOPED SHRIMPS</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>1 cup cooked shrimps</p> + + <p><span class="fraction" + title="1/2">½</span> cup cheese</p> + + <p><span class="fraction" + title="1/2">½</span> cup celery stalk</p> + + <p>1 cup milk</p> + </div> + </div> + + <p>Melt fat, add dry ingredients, and gradually the liquid. + Then add fish and cheese. Bring to boiling point and serve.</p> + + <h4>ESCALLOPED SALMON</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 large can salmon</p> + + <p><span class="fraction" + title="1/2">½</span> doz. soda crackers</p> + + <p>2 cups thin white sauce</p> + + <p>Salt, pepper</p> + + <p>1 hard-boiled egg</p> + </div> + </div> + + <p>Alternate layers of the salmon and the crumbled crackers in + a well-greased baking dish, sprinkling each layer with salt, + pepper, the finely chopped hard-boiled egg, and bits of butter + or butter substitute, moistening with the white sauce. Finish + with a layer of the fish, sprinkling it with the cracker crumbs + dotted with butter. Bake in a moderate oven for 30 minutes, or + until the top is well browned.</p> + + <p>Fish for Frying.—Brook trout, black bass, cod steaks, + flounder fillet, perch, pickerel, pompano, smelts, whitefish + steak, pike, weakfish, tilefish.</p> + + <p>Fish for Boiling.—Cod, fresh herring, weakfish, + tilefish, sea bass, pickerel, red snapper, salt and fresh + mackerel, haddock, halibut, salmon, sheepshead.</p> + + <p>Fish for Baking.—Black bass, bluefish, haddock, + halibut, fresh mackerel, sea bass, weakfish, red snapper, fresh + salmon, pickerel, shad, muskellunge.</p> + + <p>Fish for Broiling.—Bluefish, flounder, fresh mackerel, + pompano, salmon steak, black bass, smelts, sea bass steaks, + whitefish steaks, trout steaks, shad roe, shad + (whole).</p><span class="pagenum"><a name="page49" + id="page49"></a>[pg 49]</span> + + <h3>CHEESE AS A MEAT SUBSTITUTE</h3> + + <h4>CHEESE AND BREAD RELISH</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups of stale breadcrumbs</p> + + <p>1 cup of American cheese, grated</p> + + <p>2 teaspoons of salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon of pepper</p> + + <p>2 cups of milk</p> + + <p>1 egg</p> + + <p>2 tablespoons of fat</p> + </div> + </div> + + <p>Mix well. Bake in a greased dish in moderate oven for 25 + minutes.</p> + + <h4>WELSH RAREBIT</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup of cheese</p> + + <p>1 cup of milk</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon of mustard</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon of pepper</p> + + <p>2 tablespoons of flour</p> + + <p>1 teaspoon of fat</p> + + <p>1 teaspoon of salt</p> + + <p>1 egg</p> + </div> + </div> + + <p>Put milk and cheese in top of double boiler over hot water. + Heat until cheese is melted. Mix other ingredients. Add to + cheese and milk. Cook five minutes, stirring constantly, and + serve at once on toast.</p> + + <h4>MACARONI WITH CHEESE</h4> + + <p>Over 1 cup macaroni, boiled in salted water, pour this + sauce:</p> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons flour</p> + + <p>2 tablespoons fat</p> + + <p>1 cupful milk</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p><span class="fraction" + title="1/2">½</span> cup grated American + cheese</p> + </div> + </div> + + <p>Melt fat, add dry ingredients. Add liquid slowly. Bring to + boiling point. Add cheese. Stir until melted. Pour over + macaroni.</p> + + <h4>CHEESE AND CABBAGE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cooked cabbage</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups milk</p> + + <p>1 cup grated cheese</p> + + <p>1 teaspoon salt</p> + </div> + </div> + + <p>Melt fat, add dry ingredients. Add milk gradually. When at + boiling point, add cheese. Pour over cabbage in greased dish + and bake 20 minutes. Buttered crumbs may be put on top before + baking if desired.</p> + + <h4>NUT AND CHEESE CROQUETTES</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups stale breadcrumbs</p> + + <p>1 cup milk</p> + + <p>1 yolk of egg</p> + + <p>1 cup chopped nuts</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1/2">½</span> cup grated cheese</p> + </div> + </div> + + <p>Shape and roll in dried breadcrumbs. Bake 20 + minutes.</p><span class="pagenum"><a name="page50" + id="page50"></a>[pg 50]</span> + + <h4>CHEESE WITH TOMATO AND CORN</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 tablespoon fat</p> + + <p><span class="fraction" + title="3/4">¾</span> cup cooked corn</p> + + <p><span class="fraction" + title="1/2">½</span> cup tomato purée</p> + + <p>1 teaspoon salt</p> + + <p>2 cups grated cheese</p> + + <p><span class="fraction" + title="1/4">¼</span> cup pimento</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon paprika</p> + </div> + </div> + + <p>Heat purée. Add fat, corn, salt, paprika and pimento. When + hot, add cheese. When melted, add yolk. Cook till thick. Serve + on toast.</p> + + <h4>CHEESE AND CELERY LOAF</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> loaf thinly sliced bread</p> + + <p>1 cup cheese</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p>1 teaspoon Worcestershire sauce</p> + + <p>2 eggs</p> + + <p><span class="fraction" + title="1/2">½</span> cup milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup cooked celery knob or + celery</p> + </div> + </div> + + <p>Mix all ingredients except milk and bread. Spread on bread. + Pile in baking dish. Pour milk over the mixture. Bake in a + moderate oven until firm in center. Serve hot.</p> + + <h4>FARINA AND CHEESE ENTREE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked farina or rice</p> + + <p>1 cup cheese</p> + + <p>1 cup nuts</p> + + <p>1 cup milk</p> + + <p>1 egg</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + </div> + </div> + + <p>Mix all thoroughly. Bake in greased dish 30 minutes.</p> + + <h4>BOSTON ROAST</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 teaspoon onion juice</p> + + <p>1 cup grated cheese</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>1 cup beans (kidney)</p> + + <p>About 1 cup breadcrumbs</p> + </div> + </div> + + <p>Soak and cook beans. Mix all ingredients into loaf. Baste + with fat and water. Bake 30 minutes. Serve with tomato + sauce.</p> + + <h4>SPINACH LOAF</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup spinach</p> + + <p>1 cup cheese</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1/2">½</span> cup breadcrumbs</p> + + <p>1 tablespoon fat</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon salt</p> + </div> + </div> + + <p>Mix and bake in greased dish 20 + minutes.</p><span class="pagenum"><a name="page51" + id="page51"></a>[pg 51]</span> + + <h4>CHEESE FONDUE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup breadcrumbs</p> + + <p>1 cup milk</p> + + <p>1 cup cheese</p> + + <p>1 egg</p> + + <p>2 tablespoons fat</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + </div> + </div> + + <p>Soak bread 10 minutes in milk. Add fat and cheese. When + melted, add egg and seasoning. Cook in double boiler or bake 20 + minutes.</p> + + <h4>RICE-CHEESE RAREBIT</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups tomato juice and + pulp</p> + + <p>1 cup cheese</p> + + <p>1 cup cooked rice</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + </div> + </div> + + <p>Melt fat. Add dry ingredients. Add liquid slowly. When at + boiling point, add cheese and rice. Serve hot.</p> + + <h4>POLENTA</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked cornmeal mush</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> cup cheese</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + </div> + </div> + + <p>While mush is hot place ingredients in layers in baking + dish. Bake 20 minutes.</p> + + <h4>CHEESE SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/2">½</span> cup flour</p> + + <p>1 teaspoon salt</p> + + <p>2 cups milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup cheese</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + </div> + </div> + + <p>Prepare same as tomato sauce. Serve with rice or + spaghetti.</p> + + <h4>TOMATO CHEESE SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 pt. milk</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon soda</p> + + <p><span class="fraction" + title="2/3">⅔</span> cup flour</p> + + <p>2 tablespoons fat</p> + + <p>1 pt. tomatoes</p> + + <p>1 cup cheese</p> + </div> + </div> + + <p>For both the sauces, melt fat, add dry ingredients and, + gradually, the liquid. When at boiling point, add cheese and + serve. This is an excellent sauce for + fish.</p><span class="pagenum"><a name="page52" + id="page52"></a>[pg 52]</span> + + <h4>CHEESE SAUCE ON TOAST</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>1 pint milk</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + + <p>1 cup cheese</p> + </div> + </div> + + <p>Make as white sauce and add cheese. Pour over bread, sliced + and toasted. Bake in moderate oven.</p> + + <h4>CHEESE MOLD</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> pint cottage cheese</p> + + <p><span class="fraction" + title="1/4">¼</span> cup green peppers, + chopped</p> + + <p><span class="fraction" + title="1/2">½</span> cup condensed milk</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon of + cayenne</p> + + <p>1 tablespoon of gelatine</p> + + <p>2 tablespoons of cold water</p> + + <p>1 teaspoon salt</p> + </div> + </div> + + <p>Soak the gelatine in the cold water until soft. Dissolve + over hot water. Add the other ingredients. Chill. Serve as a + salad or as a lunch or supper entrée.</p> + + <h4>CHEESE SOUP</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 quart milk or part stock</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p>1 cup cheese</p> + + <p><span class="fraction" + title="1/4">¼</span> tablespoon paprika</p> + </div> + </div> + + <p>Cream fat and flour; add gradually the liquid, and season. + When creamy and ready to serve, stir in the cheese, grated.</p> + + <h4>CHEESE BISCUIT</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup flour</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> cup water</p> + + <p>3 teaspoons baking powder</p> + + <p>1 tablespoon butter or fat</p> + + <p>8 tablespoons grated cheese</p> + </div> + </div> + + <p>Mix like drop baking powder biscuit. Bake 12 minutes in hot + oven. This recipe makes twelve biscuits. They are excellent to + serve with a vegetable salad as they are high in nutrition.</p> + + <h4>CELERY-CHEESE SCALLOP</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/2">1½</span> cups breadcrumbs</p> + + <p>2 cups milk</p> + + <p>3 cups chopped celery</p> + + <p>1 cup shaved cheese</p> + </div> + </div> + + <p>Cook celery till tender. Put layer of crumbs in greased + baking dish, then celery; cover with cheese and sprinkle with + salt and pepper. Repeat to fill dish. Turn in boiling hot milk + with 1 cup of celery water. Bake for 30 + minutes.</p><span class="pagenum"><a name="page53" + id="page53"></a>[pg 53]</span> + + <h3>MEAT SUBSTITUTE DISHES</h3> + + <h4>CORN AND OYSTER FRITTERS</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup flour</p> + + <p>2 teaspoons baking powder</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon pepper</p> + + <p><span class="fraction" + title="1/4">¼</span> cup milk</p> + + <p>1 egg</p> + + <p>6 oysters</p> + + <p>2 full tablespoons Kornlet</p> + </div> + </div> + + <p>Sift dry ingredients, add milk, egg and Kornlet. Add oysters + last. Fry in deep fat, using a tablespoonful to an oyster.</p> + + <h4>SALMON LOAF</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cooked salmon</p> + + <p>1 cup grated breadcrumbs</p> + + <p>2 beaten eggs</p> + + <p><span class="fraction" + title="1/2">½</span> cup milk</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon paprika</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>1 tablespoon chopped parsley</p> + + <p>1 teaspoonful onion juice</p> + </div> + </div> + + <p>Mix thoroughly. Bake in greased dish 30 minutes.</p> + + <h4>BAKED LENTILS</h4> + + <p>Two cups lentils that have been soaked over night. Boil + until soft, with 2 small onions and 1 teaspoon each of thyme, + savory, marjoram, and 4 cloves. Drain. Add 1 teaspoon of salt, + and put into baking dish. Dot with fat. Bake for 30 + minutes.</p> + + <h4>HOMINY CROQUETTES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup of cooked hominy</p> + + <p><span class="fraction" + title="1/2">½</span> cup nuts</p> + + <p>1 tablespoon corn syrup</p> + + <p>1 teaspoon of salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon of pepper</p> + + <p>1 egg</p> + + <p>1 tablespoon melted fat</p> + </div> + </div> + + <p>Mix and roll in dried breadcrumbs and bake in oven 20 + minutes.</p> + + <h4>MEATLESS SAUSAGE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup soaked and cooked dried peas, beans, lentils + or lima beans</p> + + <p><span class="fraction" + title="1/2">½</span> cup dried breadcrumbs</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>1 teaspoon sage</p> + </div> + </div> + + <p>Mix and shape as sausage. Roll in flour and fry in + dripping.</p><span class="pagenum"><a name="page54" + id="page54"></a>[pg 54]</span> + + <h4>RICE AND NUT LOAF</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup boiled rice or potato</p> + + <p>1 cup peanuts</p> + + <p><span class="fraction" + title="2/3">⅔</span> cup dried + breadcrumbs</p> + + <p><span class="fraction" + title="3/4">¾</span> cup milk</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>2 tablespoons fat</p> + </div> + </div> + + <p>Mix well. Bake in greased pan 30 minutes.</p> + + <h4>SOY BEAN CROQUETTES</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups baked or boiled soy beans</p> + + <p><span class="fraction" + title="1-1/2">1½</span> tablespoons molasses</p> + + <p>2 tablespoons butter or drippings</p> + + <p>1 teaspoon salt</p> + + <p>1 tablespoon vinegar</p> + + <p>Pepper to taste</p> + + <p>1 egg</p> + + <p>1 scant cup breadcrumbs</p> + </div> + </div> + + <p>When the beans are placed on to boil, put tablespoon fat and + half an onion with them. After draining well, put through the + foodchopper, keeping the liquid for soup stock. Mix all the + ingredients, beating the egg white before adding. Form into + balls or cylinders, dip in the leftover egg yolk, to which a + few drops of water have been added, and then coat with stale + bread or cracker crumbs. Be sure the croquettes are well + covered, then fry brown. Serve with cream sauce or with + scalloped or stewed tomatoes. With a green salad, this is a + complete meal.</p> + + <h4>LEGUME LOAF</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/3">⅓</span> cup dried + breadcrumbs</p> + + <p>2 tablespoons corn syrup</p> + + <p>1 egg</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p>2 teaspoons chopped nuts</p> + + <p>1 teaspoon onion juice</p> + + <p>3 tablespoons fat</p> + + <p><span class="fraction" + title="3/4">¾</span> cup milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup pulp from peas, beans or + lentils, soaked and cooked until tender</p> + </div> + </div> + + <p>Mix well. Bake in greased pan 30 minutes. Serve with tomato + sauce, or white sauce, with 2 tablespoons nuts, or 2 teaspoons + horseradish added.</p> + + <h4>VEGETABLE LOAF</h4> + + <p>One cup peas, beans or lentils soaked over night, then + cooked until tender. Put through colander. To 2 cups of + mixture, add:</p> + + <div class="poem"> + <div class="stanza"> + <p>2 eggs</p> + + <p><span class="fraction" + title="3/4">¾</span> cup dried breadcrumbs</p> + + <p>2 teaspoons poultry seasoning</p> + + <p>2 teaspoons celery salt</p> + + <p><span class="fraction" + title="1/2">½</span> cup whole wheat flour</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups tomato juice and + pulp</p> + + <p>2 teaspoons onion juice</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>2 cups chopped peanuts</p> + </div> + </div> + + <p>Mix thoroughly. Place in greased baking dish. Bake 30 + minutes.</p><span class="pagenum"><a name="page55" + id="page55"></a>[pg 55]</span> + + <h4>KIDNEY BEAN SCALLOP</h4> + + <p>Two cups kidney beans, soaked over night. Cook until tender. + Drain.</p> + + <p>To each 2 cups of beans, add:</p> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons fat</p> + + <p>1 tablespoon chopped onion</p> + + <p><span class="fraction" + title="1/4">¼</span> cup tomato pulp</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + </div> + </div> + + <p>Mix thoroughly. Place in greased baking dish. Cover with 2 + cups crumbs, to which have been added 2 tablespoons melted fat. + Bake 30 minutes in moderate oven.</p> + + <h4>VENETIAN SPAGHETTI</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked spaghetti or macaroni</p> + + <p>1 cup carrots</p> + + <p>1 cup turnips</p> + + <p>1 cup cabbage</p> + + <p>2 cups milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup onions</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped peanuts</p> + + <p>Pepper</p> + </div> + </div> + + <p>Cook spaghetti until tender (about 30 minutes). Cook + vegetables until tender in 1 quart water, with 1 teaspoon of + salt added. Melt fat, add dry ingredients, add milk gradually + and bring to boiling point each time before adding more milk. + When all of milk is added, add peanuts. Put in greased baking + dish one-half of spaghetti, on top place one-half of + vegetables, then one-half of sauce. Repeat, and place in + moderately hot oven 30 minutes.</p> + + <h4>HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT</h4> + + <div class="poem"> + <div class="stanza"> + <p>3 tablespoons of horseradish</p> + + <p>1 tablespoon vinegar</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1/2">½</span> cup of thick, sour cream, + and</p> + + <p>1 tablespoon corn syrup, or</p> + + <p>4 tablespoons of condensed milk</p> + </div> + </div> + + <p>Mix and chill.</p> + + <h4>BROWN SAUCE FOR LEFTOVER MEATS</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/3">⅓</span> cup drippings</p> + + <p><span class="fraction" + title="1/4">¼</span> cup of whole wheat flour</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups meat stock or + water</p> + + <p>1 teaspoon salt</p> + </div> + </div> + + <p>Melt the fat and brown the flour in it. Add the salt and + pepper and gradually the meat stock or water. If water is used, + add 1 teaspoon of kitchen bouquet. This may be used for + leftover slices or small pieces of any kind of cooked + meat.</p><span class="pagenum"><a name="page56" + id="page56"></a>[pg 56]</span> + + <h2>FOOD WILL WIN THE WAR<br /> + DON'T WASTE IT</h2> + + <p>"<i>To provide adequate supplies for the coming year is of + absolutely vital importance to the conduct of the war, and + without a very conscientious elimination of waste and very + strict economy in our food consumption, we cannot hope to + fulfill this primary duty.</i>"</p> + + <p class="author"><i>WOODROW + WILSON.</i></p><span class="pagenum"><a name="page57" + id="page57"></a>[pg 57]</span> + + <div class="figcenter" + style="width:100%;"> + <a href="images/59.png"><img width="100%" + src="images/59.png" + alt="" /></a> + </div> + + <h2>SAVE SUGAR</h2> + + <h4><i>Reasons Why Our Government Asks Us to Save Sugar With + Practical Recipes for Sugarless Desserts, Cakes, Candies and + Preserves.</i></h4> + + <p>One ounce of sugar less per person, per day, is all our + Government asks of us to meet the world sugar shortage. One + ounce of sugar equals two scant level tablespoonfuls and + represents a saving that every man, woman and child should be + able to make. Giving up soft drinks and the frosting on our + cakes, the use of sugarless desserts and confections, careful + measuring and thorough stirring of that which we place in our + cups of tea and coffee, and the use of syrup, molasses or honey + on our pancakes and fritters will more than effect this + saving.</p> + + <p>It seems but a small sacrifice, if sacrifice it can be + called, when one recognizes that cutting down sugar + <span class="pagenum"><a name="page58" + id="page58"></a>[pg 58]</span> consumption will be most + beneficial to national health. The United States is the + largest consumer of sugar in the world. In 1916 Germany's + consumption was 20 lbs. per person per year, Italy's 29 to + 30 lbs., that of France 37, of England 40, while the United + States averaged 85 lbs. This enormous consumption is due to + the fact that we are a nation of candy-eaters. We spend + annually $80,000,000 on confections. These are usually eaten + between meals, causing digestive disturbances as well as + unwarranted expense. Sweets are a food and should be eaten + at the close of the meal, and if this custom is established + during the war, not only will tons of sugar be available for + our Allies, but the health of the nation improved.</p> + + <p>The average daily consumption of sugar per person in this + country is 5 ounces, and yet nutritional experts agree that not + more than 3 ounces a day should be taken. The giving up of one + ounce per day will, therefore, be of great value in reducing + many prevalent American ailments. Flatulent dyspepsia, + rheumatism, diabetes, and stomach acidity are only too + frequently traced to an oversupply of sugar in our daily + diet.</p> + + <p>Most persons apparently think of sugar merely as a + sweetening agent, forgetting entirely the fact that it is a + most concentrated food. It belongs to what is called the + carbohydrate group, upon which we largely depend for energy and + heat. It is especially valuable to the person doing active + physical work, the open-air worker, or the healthy, active, + growing child, but should be used sparingly by other classes of + people. Sugar is not only the most concentrated fuel food in + the dietary, but it is one that is very readily utilized in the + body, 98 per cent. of it being available for absorption, while + within thirty minutes of the time it is taken into the system + part of it is available for energy.</p> + + <p>As a food it must be supplied, especially to the classes + <span class="pagenum"><a name="page59" + id="page59"></a>[pg 59]</span> of people mentioned above, + but as a confection it can well be curtailed. When it is + difficult to obtain, housekeepers must avail themselves of + changed recipes and different combinations to supply the + necessary three ounces per day and to gain the much-desired + sweet taste so necessary to many of our foods of neutral + flavor with which sugar is usually combined.</p> + + <p>Our grandmothers knew how to prepare many dishes without + sugar. In their day lack of transportation facilities, of + refining methods and various economic factors made molasses, + sorghum, honey, etc., the only common methods of sweetening. + But the housekeeper of to-day knows little of sweetening + mediums except sugar, and sugar shortage is to her a crucial + problem. There are many ways, however, of getting around sugar + shortage and many methods of supplying the necessary food value + and sweetening.</p> + + <p>By the use of marmalades, jams and jellies canned during the + season when the sugar supply was less limited, necessity for + the use of sugar can be vastly reduced. By the addition to + desserts and cereals of dried fruits, raisins, dates, prunes + and figs, which contain large amounts of natural sugar, the + sugar consumption can be greatly lessened. By utilizing + leftover syrup from canned or preserved fruits for sweetening + other fruits, and by the use of honey, molasses, maple sugar, + maple syrup and corn syrup, large quantities of sugar may be + saved. The substitution of sweetened condensed milk for dairy + milk in tea, coffee and cocoa—in fact, in all our cooking + processes where milk is required—will also immeasurably + aid in sugar conservation. The substitutes mentioned are all + available in large amounts. Honey is especially valuable for + children, as it consists of the more simple sugars which are + less irritating than cane sugar, and there is no danger of acid + stomach from the amounts generally + consumed.</p><span class="pagenum"><a name="page60" + id="page60"></a>[pg 60]</span> + + <p>As desserts are the chief factor in the use of quantities of + sugar in our diet, the appended recipes will be of value, as + they deal with varied forms of nutritious, attractive sugarless + desserts. It is only by the one-ounce savings of each + individual member of our great one hundred million population + that the world sugar shortage may be met, and it is hoped every + housekeeper will study her own time-tested recipes with the + view of utilizing as far as possible other forms of sweetening. + In most recipes the liquid should be slightly reduced in amount + and about one-fifth more of the substitute should be used than + the amount of sugar called for.</p> + + <p>With a few tests along this line one will be surprised how + readily the substitution may be made. If all sweetening agents + become scarce, desserts can well be abandoned. Served at the + end of a full meal, desserts are excess food except in the diet + of children, where they should form a component part of the + meal.</p> + + <div class="figcenter" + style="width:100%;"> + <a href="images/62.png"><img width="100%" + src="images/62.png" + alt="" /></a> + </div><span class="pagenum"><a name="page61" + id="page61"></a>[pg 61]</span> + + <h3>SUGARLESS DESSERTS</h3> + + <h4>CRUMB SPICE PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup dry bread crumbs</p> + + <p>1 pint hot milk</p> + </div> + + <div class="stanza"> + <p>Let stand until milk is absorbed.</p> + </div> + + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> cup molasses</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cinnamon</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon mixed spices, + cloves, nutmeg, allspice, mace and ginger</p> + + <p><span class="fraction" + title="2/3">⅔</span> cup raisins, dates and + prunes (steamed 5 minutes)</p> + </div> + </div> + + <p>Mix and bake 45 minutes.</p> + + <h4>TAPIOCA FRUIT PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup pearl tapioca or + sago</p> + + <p>3 cups water</p> + + <p><span class="fraction" + title="1/4">¼</span> lb. dried apricots, prunes, + dates or raisins</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p>2 tablespoons fat</p> + + <p><span class="fraction" + title="1/2">½</span> cup corn syrup</p> + </div> + </div> + + <p>Soak fruit in water 1 hour. Add other ingredients. Cook + directly over fire 5 minutes, then over hot water until clear, + about 45 minutes.</p> + + <h4>MARMALADE PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>6 slices stale bread</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p>2 egg yolks</p> + + <p>1 tablespoon corn syrup</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p>1 cup milk</p> + + <p>1 cup marmalade or preserves</p> + </div> + </div> + + <p>Mix eggs, corn syrup, salt and milk. Dip bread and brown in + frying pan. Spread with marmalade or preserves. Pile in baking + dish. Cover with any of the custard mixture which is left. + Cover with meringue. Bake 15 minutes.</p> + + <h4>PRUNE ROLL</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups whole wheat flour</p> + + <p><span class="fraction" + title="1/2">½</span> cup milk</p> + + <p>1 tablespoon fat</p> + + <p>2 tablespoons sugar</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1/2">½</span> lb. washed and scalded + prunes, dates, figs or raisins</p> + + <p>2 teaspoons baking powder</p> + </div> + </div> + + <p>To prunes, add <span class="fraction" + title="1/2">½</span> cup water and soak 10 minutes. + Simmer in same water until tender (about 10 minutes). + Drain prunes and mash to a + <span class="pagenum"><a name="page62" + id="page62"></a>[pg 62]</span> pulp. Mix flour, baking + powder and salt. Add beaten egg and milk. Mix to a dough. + Roll out thin, spread with prune pulp, sprinkle with two + tablespoons sugar. Roll the mixture and place in greased + baking dish. Bake 30 to 40 minutes. Take half cup of juice + from prunes, add 1 tablespoon corn syrup. Bring to boiling + point. Serve as sauce for prune roll.</p> + + <h4>MARMALADE BLANC MANGE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 pint milk</p> + + <p><span class="fraction" + title="1/8">⅛</span> cup cornstarch</p> + + <p>2 yolks of eggs</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup orange + marmalade</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon vanilla</p> + + <p>Few grains of salt</p> + </div> + </div> + + <p>Mix cornstarch with <span class="fraction" + title="1/4">¼</span> cup of cold milk. Scald rest of + milk, add cornstarch, and stir until thick. Cook over hot + water 20 minutes. Add rest of ingredients. Cook, stirring + 5 minutes. Chill and serve with two whites of eggs, + beaten stiff, to which has been added 2 tablespoons + orange marmalade. Two ounces grated chocolate and + <span class="fraction" + title="1/3">⅓</span> cup corn syrup may be + substituted for marmalade.</p> + + <h4>COFFEE MARSHMALLOW CREAM</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups strong boiling coffee</p> + + <p>2 tablespoons gelatine (granulated)</p> + + <p>2 tablespoons cold water</p> + + <p><span class="fraction" + title="1/4">¼</span> cup corn syrup</p> + + <p>1 cup condensed milk</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon vanilla</p> + </div> + </div> + + <p>Soak gelatine in cold water until soft. Add coffee and stir + until dissolved. Add other ingredients. Chill. One-quarter cup + of marshmallows may be cut up and added just before + chilling.</p> + + <h4>FRUIT PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups of left-over canned fruit or cooked dried + fruit</p> + + <p>2 cups of the juice or water</p> + + <p><span class="fraction" + title="1/4">¼</span> cup corn syrup</p> + + <p>2 tablespoons gelatine</p> + + <p>1 tablespoon lemon juice</p> + </div> + </div> + + <p>Soften the gelatine in 2 tablespoons of the juice or water. + Add the rest of the fruit after it has been heated. When the + gelatine is dissolved, add the fruit, lemon juice and corn + syrup. Pour in mold.</p> + + <h4>CEREAL AND DATE PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked cereal</p> + + <p>2 cups milk</p> + + <p><span class="fraction" + title="1-1/2">1½</span> tablespoons fat</p> + + <p>1 cup dates</p> + + <p><span class="fraction" + title="1/4">¼</span> cup corn syrup</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>1 teaspoon grated lemon rind</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon vanilla</p> + + <p>1 egg</p> + </div> + </div><span class="pagenum"><a name="page63" + id="page63"></a>[pg 63]</span> + + <p>Cook over hot water until thick, and boil or bake 20 + minutes. Serve with hot maple syrup.</p> + + <h4>BAKED APPLES WITHOUT SUGAR</h4> + + <p>Fill cored apples with 1 tablespoon honey, corn syrup, + chopped dates, raisins, marmalade, or chopped popcorn mixed + with corn syrup in the proportion of two tablespoons of syrup + to a cup of corn. Put one-quarter inch of water in pan. Bake + until tender and serve apples in pan with syrup as sauce.</p> + + <h4>APPLES AND POPCORN</h4> + + <p>Core apples. Cut just through the skin around the center of + the apple. Fill the center with popcorn and 1 teaspoon of corn + syrup. Bake 30 minutes.</p> + + <h4>MAPLE RICE PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup rice</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups milk</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cinnamon</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup maple syrup</p> + + <p><span class="fraction" + title="1/2">½</span> cup raisins</p> + + <p>1 egg</p> + </div> + </div> + + <p>Cook in top of double boiler or in steamer 35 minutes.</p> + + <h4>ECONOMY PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked cereal</p> + + <p><span class="fraction" + title="1/2">½</span> cup corn syrup</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon mapline</p> + + <p><span class="fraction" + title="1/2">½</span> cup milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped nuts</p> + + <p><span class="fraction" + title="1/2">½</span> cup raisins or dates</p> + + <p>1 egg</p> + </div> + </div> + + <p>Cook in double boiler until smooth. Serve cold with cream or + place in baking dish and bake 20 minutes.</p> + + <h4>OATMEAL AND PEANUT PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cooked oatmeal</p> + + <p>1 cup sliced apple</p> + + <p>1 cup peanuts</p> + + <p><span class="fraction" + title="1/2">½</span> cup raisins</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup molasses</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon cinnamon</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + </div> + </div> + + <p>Mix and bake in greased dish for 30 minutes. Serve hot or + cold. This is a very nourishing + dish.</p><span class="pagenum"><a name="page64" + id="page64"></a>[pg 64]</span> + + <h4>CHOCOLATE BLANC MANGE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 pint milk</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup cornstarch</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup corn syrup</p> + + <p>1 egg</p> + + <p>1 teaspoon vanilla</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p>2 oz. grated chocolate</p> + </div> + </div> + + <p>Mix cornstarch with <span class="fraction" + title="1/4">¼</span> cup cold milk. Scald rest of milk. + Add cornstarch. Cook until thick. Add a little of the hot + mixture to the chocolate when melted. Mix all ingredients + and cook 5 minutes, stirring constantly. Chill and serve + with plain or chopped nuts.</p> + + <h4>OATMEAL FRUIT PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cooked oatmeal</p> + + <p><span class="fraction" + title="1/8">⅛</span> cup molasses</p> + + <p>1 cup raisins</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped nuts</p> + + <p>1 egg (beaten)</p> + </div> + </div> + + <p>Mix well. Bake in greased baking dish 30 minutes</p> + + <h4>JELLIED PRUNES</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> lb. prunes</p> + + <p><span class="fraction" + title="2-1/2">2½</span> cups cold water</p> + + <p>2 tablespoons granulated gelatine</p> + + <p><span class="fraction" + title="1/2">½</span> cup corn syrup or + <span class="fraction" + title="1/4">¼</span> cup sugar</p> + + <p>2 teaspoons grated lemon or orange rind</p> + </div> + </div> + + <p>Soak washed and scalded prunes in 2 cups cold water 10 + minutes. Simmer until tender (about 10 minutes). Soak gelatine + in <span class="fraction" + title="1/2">½</span> cup cold water. When soft, add to + hot prune mixture. When gelatine is dissolved, add other + ingredients and place in mold. Chill, and stir once or + twice while chilling to prevent prunes settling to bottom + of mold.</p> + + <h4>APPLE PORCUPINES</h4> + + <p>Core 6 apples. Cut line around apple just through skin. Fill + center with mixture of one-quarter cup each of dates, nuts and + figs or marmalade, to which has been added one-quarter cup corn + syrup or honey. Bake 30 minutes with one-quarter inch water in + baking pan. Stick outside of apple with blanched almonds to + make porcupine quills.</p> + + <h4>SCALLOPED FRUIT PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons melted fat</p> + + <p>2 cups crumbs</p> + + <p><span class="fraction" + title="1/2">½</span> cup of fruit juice or + water</p> + + <p><span class="fraction" + title="1/4">¼</span> cup corn syrup</p> + + <p>2 cups of left-over canned or cooked dried fruit</p> + </div> + </div> + + <p>Put one-quarter of the crumbs on the bottom of a buttered + baking pan. Cover with one-half the fruit, one-half the corn + syrup, one-half <span class="pagenum"><a name="page65" + id="page65"></a>[pg 65]</span> the liquid, one-quarter of + the crumbs; the other half of the fruit, juice and corn + syrup, and the rest of the crumbs, on top. Bake 20 minutes + in a hot oven.</p> + + <h4>PRUNE FILLING FOR PIE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> lb. pitted prunes</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup corn syrup, or 2 + tablespoons sugar</p> + + <p>1 cup water</p> + + <p>2 teaspoons lemon rind</p> + + <p><span class="fraction" + title="1/2">½</span> tablespoon fat</p> + + <p>1 tablespoon cornstarch</p> + </div> + </div> + + <p>Wash and scald prunes. Soak ten minutes in the water. Simmer + until tender. Rub through colander. Add other ingredients, well + blended. Bring to boiling point. Use as filling for pastry.</p> + + <h4>APPLE AND DATE FILLING</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups apples</p> + + <p>1 cup dates</p> + + <p>1 tablespoon, fat</p> + + <p>1 teaspoon lemon rind</p> + + <p><span class="fraction" + title="1/4">¼</span> cup water</p> + </div> + </div> + + <p>Mix all and use as filling for double crust, or cook until + apples are tender. Mix well and use as filling for tarts, + etc.</p> + + <h4>LEMON FILLING FOR PIE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/2">1½</span> cups corn syrup</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups water</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup cornstarch</p> + + <p>2 eggs</p> + + <p>1 tablespoon lemon rind</p> + + <p><span class="fraction" + title="1/2">½</span> cup lemon juice (2 + lemons)</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + </div> + </div> + + <p>Mix cornstarch and 1 cup water. Add to corn syrup. Cook over + direct flame until thick. Cook over hot water 20 minutes. Mix + other ingredients. Add one-half cup water and add to other + mixture. Cook 5 minutes and use as filling—hot or + cold.</p> + + <h4>SOUR CREAM FILLING FOR CAKE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup sour cream (heated)</p> + + <p>1 cup chopped nuts</p> + + <p>2 tablespoons corn syrup</p> + + <p>1 teaspoon gelatine</p> + + <p>2 tablespoons cold water</p> + </div> + </div> + + <p>Soften gelatine in cold water. Add heated cream and when + dissolved add other ingredients. Chill and use for cake + filling. This is a good way of using up leftover cream which + has turned.</p><span class="pagenum"><a name="page66" + id="page66"></a>[pg 66]</span> + + <h4>MOCK MINCE MEAT FILLING FOR PIE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cranberries, chopped</p> + + <p>1 cup raisins</p> + + <p>1 cup corn syrup</p> + + <p>2 tablespoons flour mixed with + <span class="fraction" + title="1/4">¼</span> cup cold water</p> + + <p>2 tablespoons fat</p> + </div> + </div> + + <p>Mix all. Bring to boiling point and place in double crust + pastry or cook until thick and use as filling for tarts.</p> + + <h4>PUMPKIN FILLING FOR PIE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups stewed pumpkin</p> + + <p>1 cup corn syrup</p> + + <p>1 egg</p> + + <p>2 tablespoons flour</p> + + <p>1 teaspoon cinnamon</p> + + <p><span class="fraction" + title="3/4">¾</span> teaspoon nutmeg</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon allspice</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon ginger</p> + + <p>1 teaspoon vanilla</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups milk</p> + </div> + </div> + + <p>Mix all ingredients and bake in double crust pastry, or cook + and serve in cooked single crust with meringue.</p> + + <h4>MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 egg whites</p> + + <p>2 tablespoons corn syrup</p> + </div> + </div> + + <p>Beat whites until very stiff. Add corn syrup by folding in. + Do not beat.</p> + + <h4>WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS + CAKE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup corn syrup</p> + + <p>2 cups water</p> + + <p>2 cups raisins</p> + + <p>2 tablespoons fat</p> + + <p>1 teaspoon salt</p> + + <p>2 teaspoons cinnamon</p> + + <p>1 teaspoon nutmeg</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups fine cornmeal, 2 + cups rye flour; or, <span class="fraction" + title="3-1/2">3½</span> cups whole wheat + flour</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons baking powder, + or, <span class="fraction" + title="1/2">½</span> teaspoon soda</p> + </div> + </div> + + <p>Cook corn syrup, water, raisins, fat, salt and spices slowly + 15 minutes. When cool, add flour, soda or baking powder, + thoroughly blended. Bake in slow oven 1 hour. The longer this + cake is kept, the better the texture and flavor. This recipe is + sufficient to fill one medium-sized bread pan.</p> + + <h4>SOUR MILK GINGER BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons fat</p> + + <p><span class="fraction" + title="1/4">¼</span> cup molasses</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> cup sour milk</p> + + <p>1 teaspoon soda</p> + + <p>2 cups whole wheat flour</p> + + <p>1 teaspoon ginger</p> + </div> + </div><span class="pagenum"><a name="page67" + id="page67"></a>[pg 67]</span> + + <p>Mix soda and molasses. Add other ingredients. Bake in muffin + pans 20 minutes or loaf 40 minutes.</p> + + <h4>MAPLE CAKE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p>1 cup corn syrup</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons mapline</p> + + <p>1 egg</p> + + <p>1 teaspoon baking powder</p> + + <p><span class="fraction" + title="1-1/4">1¼</span> cups whole wheat + flour</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon soda</p> + + <p><span class="fraction" + title="1/4">¼</span> cup milk</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon vanilla</p> + + <p><span class="fraction" + title="1/2">½</span> cup coarsely cut nuts</p> + </div> + </div> + + <p>Cream fat, syrup and mapline. Add beaten egg. Sift dry + ingredients and add alternately with milk. Add flavoring and + nuts last. Beat well. Bake 20 minutes in layer pan. This + quantity makes one layer.</p> + + <h4>COCOANUT SURPRISE</h4> + + <div class="poem"> + <div class="stanza"> + <p>6 slices of bread cut in half</p> + + <p><span class="fraction" + title="1/2">½</span> cup of milk</p> + + <p>1 egg yolk</p> + + <p>1 tablespoon corn syrup</p> + + <p>2 tablespoons cocoanut</p> + + <p>Tart jelly</p> + </div> + </div> + + <p>Mix milk, egg yolk and corn syrup. Dip bread in this mixture + and brown in frying pan, with small amount of fat. Spread with + currant or other tart jelly, preserve or marmalade. Sprinkle + with cocoanut and serve as cakes.</p> + + <h4>SOY BEAN WAFERS</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup soy beans, finely chopped</p> + + <p><span class="fraction" + title="1/2">½</span> cup butter or shortening</p> + + <p><span class="fraction" + title="1/4">¼</span> cup sugar</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup corn syrup</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon lemon or + vanilla</p> + + <p><span class="fraction" + title="1/2">½</span> cup flour</p> + + <p>1 egg</p> + + <p>2 teaspoons baking powder</p> + </div> + </div> + + <p>Soak beans over night, boil for 1 hour. Drain. Cool and put + through food-chopper. Cream butter and sugar, add beans, egg. + Sift flour with baking powder and add to first mixture. Drop by + teaspoonfuls on a baking sheet and bake 8 minutes in a hot + oven.</p> + + <h4>APPLE SPICE CAKE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup fat</p> + + <p><span class="fraction" + title="1/2">½</span> cup sugar</p> + + <p>1 beaten egg</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup molasses</p> + + <p><span class="fraction" + title="1/2">½</span> cup tart apple sauce</p> + + <p><span class="fraction" + title="1/2">½</span> cup raisins, dates, prunes + or currants (chopped)</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups flour</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon allspice</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cloves</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon nutmeg</p> + </div> + </div><span class="pagenum"><a name="page68" + id="page68"></a>[pg 68]</span> + + <p>Cream fat and sugar. Add egg. Alternate dry ingredients + (which have been sifted together) with the liquid. Add fruit + last. Beat well. Bake as loaf about 15 minutes, or in muffin + pans about 25 minutes.</p> + + <h4>CRISP GINGER COOKIES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup of molasses</p> + + <p>2 tablespoons of fat</p> + + <p>1 teaspoon soda and 1 teaspoon water (hot)</p> + + <p>1 cup of flour</p> + + <p>1 tablespoon ginger</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon cloves</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon cinnamon</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>About 3 cups flour</p> + </div> + </div> + + <p>Heat molasses and fat until fat is melted. Sift spices with + one cup of flour. Dissolve soda in one teaspoon of hot water. + Combine all and add enough more flour to make dough stiff + enough to roll out. Bake 12 to 15 minutes in moderate oven.</p> + + <h4>SOFT CINNAMON COOKIES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup molasses</p> + + <p>2 tablespoons fat</p> + + <p><span class="fraction" + title="1/2">½</span> cup boiling water</p> + + <p>1 cup flour</p> + + <p>1 teaspoon soda</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon ginger</p> + + <p>2 tablespoons cinnamon</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon of cloves</p> + </div> + </div> + + <p>Mix molasses, fat, and boiling water. Sift dry ingredients. + Add the liquid. Add enough more flour (about four cups) to make + dough stiff enough to roll out. Cut and bake about 15 minutes + in moderately hot oven.</p> + + <h4>WARTIME FRUIT CAKE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup honey or corn syrup</p> + + <p>1 tablespoon fat</p> + + <p>1 egg</p> + + <p>2 cups flour</p> + + <p>1 teaspoon cinnamon</p> + + <p>1 teaspoon cloves</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p>1 cup chopped dates, figs, prunes or raisins</p> + + <p><span class="fraction" + title="3/4">¾</span> teaspoon soda</p> + + <p><span class="fraction" + title="2/3">⅔</span> cup milk</p> + </div> + </div> + + <p>Cream fat, honey and egg. Sift dry ingredients. Add + alternately with milk. Bake in loaf 45 minutes in moderate + oven.</p> + + <h4>HOT WATER GINGER CAKES</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/2">1½</span> cup molasses</p> + + <p><span class="fraction" + title="3/4">¾</span> cup boiling water</p> + + <p><span class="fraction" + title="2-1/2">2½</span> cups flour</p> + + <p><span class="fraction" + title="1-1/8">1⅛</span> teaspoons soda</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons ginger</p> + + <p><span class="fraction" + title="3/4">¾</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + </div> + </div><span class="pagenum"><a name="page69" + id="page69"></a>[pg 69]</span> + + <p>Sift dry ingredients. Mix fat, molasses and boiling water. + Add dry ingredients. Beat briskly for a few minutes, and pour + into greased muffin pans. Bake twenty to thirty minutes in + moderate oven.</p> + + <h4>SPICED OATMEAL FRUIT CAKES</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-3/4">1¾</span> cups whole wheat + flour</p> + + <p><span class="fraction" + title="3/4">¾</span> cup cooked oatmeal</p> + + <p><span class="fraction" + title="2/3">⅔</span> cup corn syrup</p> + + <p><span class="fraction" + title="1/2">½</span> cup raisins, dates, prunes + or figs</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon soda</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon baking powder</p> + + <p>1 teaspoon cinnamon</p> + + <p>3 tablespoons fat</p> + </div> + </div> + + <p>Heat the corn syrup and fat. Sift dry ingredients and add to + first mixture. Add fruit last. Bake in muffin pans for 30 + minutes.</p> + + <h4>FRUIT WONDER CAKES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 doz. salted wafers</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup chopped dates</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup chopped nuts</p> + + <p>1 egg white</p> + + <p>2 tablespoons corn syrup</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon vanilla</p> + </div> + </div> + + <p>Beat egg white until very stiff. Add other ingredients and + place on the wafers. Place under broiler until a delicate + brown.</p> + + <h3>SUGARLESS CANDIES</h3> + + <h4>FRUIT PASTE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 teaspoons gelatine</p> + + <p>2 tablespoons cold water</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup corn syrup</p> + + <p>2 teaspoons cornstarch</p> + + <p><span class="fraction" + title="1/4">¼</span> cup chopped nuts</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped dates</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped raisins</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon vanilla</p> + </div> + </div> + + <p>Mix cornstarch with 1 tablespoon cold water. Heat corn syrup + to the boil, add cornstarch and cook for three minutes. Soften + the gelatine in two tablespoons cold water for five minutes; + stir into the hot syrup after taking from fire. When gelatine + has dissolved add the fruit and nuts and flavoring. Chill, cut + in squares, and roll each in powdered sugar.</p> + + <h4>WARTIME TAFFY</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups corn syrup</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon soda</p> + + <p>1 teaspoon water</p> + + <p>2 tablespoons vinegar</p> + </div> + </div> + + <p>Boil the syrup for fifteen minutes, then add the soda. Cook + until a little snaps brittle when dropped in cold water. Add + the vinegar <span class="pagenum"><a name="page70" + id="page70"></a>[pg 70]</span> when this stage is reached + and pour into oiled pans. When cool enough to handle, pull + until white; make into inch-thick rolls and clip off into + neat mouthfuls with oiled scissors, or chill and break into + irregular pieces when cold.</p> + + <h4>PEANUT BRITTLE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup corn syrup</p> + + <p>1 tablespoon fat</p> + + <p>1 cup peanuts</p> + </div> + </div> + + <p>Boil syrup and fat until brittle when tested in cold water. + Grease a pan, sprinkle the roasted and shelled peanuts in it, + making an even distribution, then turn in the syrup. When + almost cold mark into squares. Cocoanut, puffed wheat or puffed + rice may be used for candy instead of peanuts.</p> + + <h4>RAISIN AND PEANUT LOAF</h4> + + <p>Put equal quantity of seeded raisins and roasted peanuts + through the food chopper, using the coarsest blade. Moisten + with molasses just enough so that the mixture can be molded + into a loaf. Chill, cut and serve as candy. Chopped English + walnuts combined with chopped dates or figs make a very + delicious loaf sweetmeat.</p> + + <h4>POPCORN BALLS AND FRITTERS</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup corn syrup</p> + + <p>2 tablespoons vinegar</p> + + <p>Popcorn</p> + </div> + </div> + + <p>Cook syrup for fifteen minutes, add vinegar, then when a + little snaps when dropped in cold water turn over popped corn, + mix well, and form into balls with oiled hands, or if fritters + are desired, roll out the mass while warm and cut out with a + greased cutter.</p> + + <h4>COCOANUT LOAF</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup shredded cocoanut</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped dates</p> + + <p><span class="fraction" + title="1/4">¼</span> cup corn syrup</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon mapline</p> + </div> + </div> + + <p>Mix corn syrup and mapline. Add enough to the dates and + cocoanut to form a stiff cake. Mold into neat square at least + an inch thick. Let stand in the refrigerator for one hour, then + cut in squares and roll each in cornstarch.</p> + + <h4>STUFFED DATES</h4> + + <p>Mix one-half cup each of chopped peanuts and raisins. Add a + teaspoon of lemon juice and two tablespoons of cream cheese. + Remove stones from fine large dates, and in their place insert + a small roll of the cheese mixture. These are nice in place of + candy or can be served with + salad.</p><span class="pagenum"><a name="page71" + id="page71"></a>[pg 71]</span> + + <h4>FRUIT LOAF</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup raisins</p> + + <p><span class="fraction" + title="1/2">½</span> cup nuts</p> + + <p>2 tablespoons honey, maple syrup or corn syrup</p> + + <p><span class="fraction" + title="1/2">½</span> cup figs or dates</p> + </div> + </div> + + <p>Put fruit and nuts through the food chopper, using the + coarsest blade. Add enough syrup or honey to make a stiff loaf. + Place in the refrigerator for one hour; slice and serve in + place of candy, rolling each slice in cornstarch.</p> + + <h4>STUFFED FIGS</h4> + + <p>Cut a slit in the side of dried figs, take out some of the + pulp with the tip of a teaspoon. Mix with one-quarter cup of + the pulp and one-quarter cup of finely chopped crystalized + ginger, a teaspoon of grated orange or lemon rind; and a + tablespoon of lemon juice. Fill the figs with mixture, stuffing + them so that they look plump.</p> + + <h3>SUGARLESS PRESERVES</h3> + + <h4>QUINCE OR PEAR PRESERVES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 lb. fruit</p> + + <p>1 cup corn syrup</p> + + <p><span class="fraction" + title="1/4">¼</span> lb. ginger root or 2 oz. + crystalized ginger</p> + </div> + </div> + + <p>Steam or cook sliced and pared fruit in small amount of + water until tender. Add ginger and corn syrup. Cook 20 minutes + slowly. Lemon skins may be used instead of ginger root.</p> + + <h4>APPLE, QUINCE, PEACH, PEAR OR PLUM JAM</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup left-over cooked fruit or pulp from skins and + core</p> + + <p><span class="fraction" + title="3/4">¾</span> cup corn syrup</p> + + <p>2 tablespoons vinegar</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon mixed ground + spices, allspice, cloves and nutmeg</p> + </div> + </div> + + <p>Cook slowly until thick.</p> + + <h4>PUMPKIN OR CARROT MARMALADE</h4> + + <p>Reduce 1 pint grape juice one-half by boiling slowly. Add 1 + cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and + 1 cup corn syrup. Boil until of consistency of honey and place + in sterilized jars or + glasses.</p><span class="pagenum"><a name="page72" + id="page72"></a>[pg 72]</span> + + <h4>GRAPE JUICE</h4> + + <div class="poem"> + <div class="stanza"> + <p>5 lb. grapes</p> + + <p>1 pint water</p> + + <p>1 cup corn syrup</p> + </div> + </div> + + <p>Cook grapes in water until soft. Mash; drain through jelly + bag or wet cheesecloth. Add corn syrup. Boil 5 minutes. Put + into sterilized bottles. If cork stoppers are used cover them + with melted sealing wax.</p> + + <h4>SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup corn syrup</p> + + <p>2 oz. stick cinnamon</p> + + <p>12 allspice berries</p> + + <p>6 whole cloves</p> + + <p><span class="fraction" + title="1/4">¼</span> cup vinegar</p> + </div> + </div> + + <p>Boil 5 minutes. Add any fruit and cook slowly 20 minutes or + until fruit is clear and syrup thick. If hard fruits, such as + pears, quinces, etc., are used, steam for 20 minutes before + adding to syrup.</p> + + <h4>SYRUP FOR CANNED FRUIT</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup corn syrup</p> + + <p>1 cup water</p> + </div> + </div> + + <p>Bring to boiling point. Use same as sugar and water + syrup.</p> + + <h4>SYRUP FOR PRESERVED FRUIT</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups crystal corn syrup For each three pounds of + fruit</p> + + <p><span class="fraction" + title="1/2">½</span> cup water</p> + </div> + </div> + + <p>Use same as water and sugar syrup.</p> + + <h4>CRANBERRY JELLY</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 pint cranberries</p> + + <p><span class="fraction" + title="1/2">½</span> cup water</p> + + <p>About 1 cup corn syrup</p> + </div> + </div> + + <p>Cook cranberries in water very slowly until tender. Leave + whole or press through colander. Measure amount of mixture and + add equal amount of corn syrup. Cook slowly until mixture forms + jelly when tested on cold plate. Turn into mold which has been + rinsed in cold water.</p> + + <h4>APRICOT AND RAISIN MARMALADE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup of apricots</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups cold water</p> + + <p>1 cup corn syrup</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped seeded + raisins</p> + + <p>1 teaspoon orange rind</p> + </div> + </div> + + <p>Soak apricots and raisins in the water two hours. Cook + slowly until very soft. Add other ingredients and cook slowly + (about 30 minutes) until slightly thick. Place in sterile jars + or glasses and seal.</p><span class="pagenum"><a name="page73" + id="page73"></a>[pg 73]</span> + + <div class="figcenter" + style="width:100%;"> + <a href="images/75.png"><img width="100%" + src="images/75.png" + alt="" /></a> + </div> + + <h2>SAVE FAT</h2> + + <h4><i>Reasons Why Our Government Asks Us to Save Fat, With + Practical Recipes for Fat Conservation</i></h4> + + <p>With the world-wide decrease of animal production, animal + fats are now growing so scarce that the world is being scoured + for new sources of supply. Our Government has asked the + housewife to conserve all the fats that come to her home and + utilize them to the best advantage. To this end it is necessary + to have some knowledge of the character of different fats and + the purposes to which they are best adapted.</p> + + <p>The word fat usually brings to one's mind an unappetizing + chunk of meat fat which most persons cannot and will not eat, + and fatty foods have been popularly supposed to be "bad for us" + and "hard to digest." Fats are, however, an important food + absolutely essential to complete nutrition, which repay us + better for the labor <span class="pagenum"><a name="page74" + id="page74"></a>[pg 74]</span> of digestion than any other + food. If they are indigestible, it is usually due to + improper cooking or improper use; if they are expensive, it + is merely because they are extravagantly handled. The chief + function of fatty food is to repair and renew the fatty + tissues, to yield energy and to maintain the body heat. The + presence of fat in food promotes the flow of the pancreatic + juice and bile, which help in the assimilation of other + foods and assist the excretory functions of the intestine. + These are badly performed if bile and other digestive fluids + are not secreted in sufficient quantity. The absence of fat + in the diet leads to a state of malnutrition, predisposing + to tuberculosis, especially in children and young + persons.</p> + + <p>It is claimed that the most serious food shortage in Germany + is fat; that the civilian population is dying in large numbers + because of the lack of it, and that Von Hindenburg's men will + lose out on the basis of fat, rather than on the basis of + munitions or military organization. Worst of all is the effect + of fat shortage on the children of the nation. Leaders of + thought all over Europe assert that even if Germany wins, + Germany has lost, because it has sapped the strength of its + coming generation.</p> + + <p>The term fat is used to designate all products of fatty + composition and includes liquid fats such as oils, soft fats + such as butter, and hard fats such as tallow. While all fats + have practically the same energy-value, they differ widely from + each other in their melting point, and the difference in + digestibility seems to correspond to the difference in melting + point. Butter burns at 240 degrees Fahrenheit, while vegetable + oils can be heated as high as 600 degrees Fahrenheit, + furnishing a very high temperature for cooking purposes before + they begin to burn. The scorching of fat not only wastes the + product, but renders it indigestible, even dangerous to some + people, and for this reason butter should never be used for + frying, as <span class="pagenum"><a name="page75" + id="page75"></a>[pg 75]</span> frying temperature is usually + higher than 240 degrees. It is well to choose for cooking + only those fats which have the highest heat-resisting + qualities because they do not burn so easily.</p> + + <p>Beginning with the lowest burning point, fats include + genuine butter, substitute butters, lard and its substitutes, + and end with tallow and vegetable oils. Of the latter, there is + a varied selection from the expensive olive oil to the cheaper + cottonseed, peanut, cocoanut and corn oils and their compounds + and the hydrogenated oils.</p> + + <p>The economy of fat, therefore, depends on the choice of the + fat used for the various cooking processes as well as the + conservation of all fatty residue, such as crackling, leftover + frying fats and soup fat. For cooking processes, such as + sauteing (pan frying), or deep fat frying, it is best to use + the vegetable and nut oils. These are more plentiful, and hence + cheaper than the animal fats; the latter, however, can be + produced in the home from the fats of meats and leftover pan + fats, which should not be overlooked as frying mediums. Butter + and butter substitutes are best kept for table use and for + flavoring. The hydrogenated oils, home-rendered fats, lard and + beef and mutton suet can be used for shortening fats.</p> + + <p>In the purchase of meats, the careful housewife should see + that the butcher gives her all the fat she pays for, as all + fats can be rendered very easily at home and can be used for + cooking purposes. Butchers usually leave as large a proportion + of fat as possible on all cuts of meat which, when paid for at + meat prices, are quite an expensive item. All good clear fat + should, therefore, be carefully trimmed from meats before + cooking. Few people either like or find digestible greasy, fat + meats, and the fat paid for at meat prices, which could have + been rendered and used for cooking, is wasted when sent to + table.</p><span class="pagenum"><a name="page76" + id="page76"></a>[pg 76]</span> + + <p>There are various methods of conserving fat. First, the + economical use of table fats; second, the saving of cooking; + and third, the proper use of all types of fat.</p> + + <p>Economy in the use of table fats may best be secured by + careful serving. One serving of butter is a little + thing—there are about sixty-four of them in a pound. In + many households the butter left on the plates probably would + equal a serving or one-fourth of an ounce, daily, which is + usually scraped into the garbage pail or washed off in the + dishpan. But if everyone of our 20,000,000 households should + waste one-fourth of an ounce of butter daily, it would mean + 312,500 pounds a day, or 114,062,500 pounds a year. To make + this butter would take 265,261,560 gallons of milk, or the + product of over a half-million cows, an item in national + economy which should not be overlooked.</p> + + <p>When butter is used to flavor cooked vegetables, it is more + economical to add it just before they are served rather than + while they are cooking. The flavor thus imparted is more + pronounced, and, moreover, if the butter is added before + cooking, much of it will be lost in the water unless the latter + is served with the vegetables. Butter substitutes, such as + oleomargarine and nut margarine, should be more largely used + for the table, especially for adults. Conserve butter for + children, as animal fats contain vitamines necessary for + growing tissues. Butter substitutes are as digestible and as + nourishing as butter, and have a higher melting point. They + keep better and cost less.</p> + + <p>Oleomargarine, which has been in existence for fifty years, + was first offered to the world in 1870 by a famous French + chemist, Mege-Mouries, who was in search of a butter substitute + cheap enough to supply the masses with the much-needed food + element. He had noticed that the children of the poor families + were afflicted with rickets + <span class="pagenum"><a name="page77" + id="page77"></a>[pg 77]</span> and other diseases which + could be remedied by the administration of the right amount + of fat. He combined fresh suet and milk and called the + product "oleomargarine." In the United States this product + is now made of oleo oil or soft beef fat, neutral lard, + cottonseed and other oils, churned with a small quantity of + milk, and in the finer grades, cream is sometimes used. A + certain proportion of butter is usually added, and the whole + worked up with salt as in ordinary butter-making.</p> + + <p>Owing to the fears of the butter-makers that oleomargarine + would supplant their product in popular favor, legislation was + enacted that restricted the manufacture of oleo and established + a rigid system of governmental inspection, so that the product + is now manufactured under the most sanitary conditions which + furnishes a cleaner and more reliable product than natural + butter.</p> + + <p>Nut margarine is a compound of cocoa oil, which so closely + resembles butter that only an expert can distinguish it from + the natural product. Both these butter substitutes are used in + large amounts by the best bakers, confectioners and biscuit + manufacturers, and foolish prejudice against butter substitutes + should not deter their use in the home.</p> + + <p>A large saving in cooking fats can be made by the careful + utilization of all fats that come into the home. Beef and + mutton suet can be rendered and made available. Fats which have + been saved after meals are cooked should be clarified—that + is, freed from all objectionable odors, tastes or color—so + as to be made available as shortening and frying fats.</p> + + <p>The following recipes and suggestions make possible the use + of all fats, and as fat shortage is one of the most serious of + the world's food problems, it is essential that every + housekeeper have a larger knowledge of the utilization and + economy of this essential + food.</p><span class="pagenum"><a name="page78" + id="page78"></a>[pg 78]</span> + + <div class="figcenter" + style="width:100%;"> + <a href="images/80.png"><img width="100%" + src="images/80.png" + alt="" /></a> + </div> + + <h3>TO RENDER FATS</h3> + + <h4>TO RENDER FAT BY DIRECT METHOD</h4> + + <p>Run the fat through the household meat grinder or chop fine + in the chopping bowl. Then heat in the double boiler until + completely melted, finally straining through a rather thick + cloth or two thicknesses of cheese cloth, wrung out in hot + water. By this method there is no danger of scorching. Fats + heated at a low temperature also keep better than those melted + at higher temperature. After the fat is rendered, it should be + slowly reheated to sterilize it and make sure it is free from + moisture. The bits of tissue strained out, commonly known as + cracklings, may be used for shortening purposes or may be added + to cornmeal which is to be used as fried cornmeal mush.</p> + + <h4>TO RENDER FAT WITH MILK</h4> + + <p>To two pounds of fat (finely chopped if unrendered) add + one-half pint of milk, preferably sour. Heat the mixture in a + double boiler until thoroughly melted. Stir well and strain + through a thick cloth or two thicknesses of cheese cloth wrung + out in hot water. When cold the fat forms a hard, clean layer + and any material adhering to the under side of the fat, may be + scraped off. Sour milk being coagulated + <span class="pagenum"><a name="page79" + id="page79"></a>[pg 79]</span> is preferable to sweet milk + since the curd remains on the cloth through which the + rendered mixture is strained and is thus more easily + separated from the rendered fat which has acquired some of + the milk flavor and butter fat.</p> + + <h4>TO RENDER FAT BY COLD WATER METHOD</h4> + + <p>Cut fat in small pieces. Cover with cold water. Heat slowly. + Let cook until bubbling ceases. Press fat during heating so as + to obtain all the oil possible. When boiling ceases strain + through cheesecloth and let harden. If desired one-half + teaspoon salt, one-eighth teaspoon pepper, 1 teaspoon onion and + 1 teaspoon poultry seasoning may be added before straining.</p> + + <h4>TO RENDER STRONG FLAVORED FATS</h4> + + <p>To mutton, duck or goose fat add equal amount of beef suet + or vegetable fat and render same as suet. This may then be used + for shortening, or pan broiling for meat or fish dishes, and + not have the characteristic taste of the stronger fats.</p> + + <p>When rendering strong mutton, duck or goose fats if a small + whole onion is added the strong flavor of the fat is reduced. + Remove the onion before straining. It may be used in + cooking.</p> + + <h4>TO CLARIFY FAT</h4> + + <p>Melt the fat in an equal volume of water and heat for a + short time at a moderate temperature. Stir occasionally. Cool + and remove the layer of fat which forms on the top, scraping + off any bits of meat or other material which may adhere to the + other side.</p> + + <p>Fats which have formed on top of soups, of cooked meats + (such as pot roast, stews), salt meats (such as corned beef, + ham, etc.), or strong fats, such as from boiled mutton, poultry + and game, may be clarified in this way and used alone or + combined with other animal or vegetable fats in any savory + dish.</p> + + <h4>CARE OF FAT AFTER BEING USED FOR COOKING</h4> + + <p>If fat is used for deep fat frying as croquettes, doughnuts, + fritters, etc., while fat is still hot, add a few slices raw + potato and allow it to stay in the fat until it is cool. Remove + potato—strain fat, allow to harden and it is ready to + use. The potato absorbs odors from fat.</p> + + <h4>HOW TO MAKE SAVORY FATS</h4> + + <p>FAT 1: To 1 pound of unrendered fat (chopped fine) add 1 + slice of onion about one-half inch thick and two inches in + diameter, 1 bay leaf, 1 teaspoonful salt, and about one-eighth + teaspoonful of pepper. Render in a double boiler and + strain.</p><span class="pagenum"><a name="page80" + id="page80"></a>[pg 80]</span> + + <p>FAT 2: To 1 pound unrendered fat (chopped fine) add 2 + teaspoonfuls of thyme, 1 slice onion, about one-half inch thick + and two inches in diameter, one teaspoonful salt and about + one-eighth teaspoonful pepper. Render in a double boiler and + strain.</p> + + <p>FAT 3: To 1 pound unrendered fat (chopped fine) add 1 + teaspoonful thyme, 1 teaspoonful marjoram, one-half teaspoonful + rubbed sage, 1 teaspoonful salt, and about one-eighth + teaspoonful pepper. Render in a double boiler and strain + through fine cloth.</p> + + <h4>EXTENSION OF TABLE FATS</h4> + + <p>A. Butter or other fat may be extended to double its + original bulk and reduce the cost of the fat 40 per cent. A + patented churn, any homemade churn, mayonnaise mixer, or bowl + and rotary beater may be used for the purpose. To any quantity + of butter heated until slightly soft add equal quantity of + milk, place in the churn, add one teaspoon salt for each one + pound of butter used. Blend thoroughly in churn, mayonnaise + mixer, or in bowl with rotary beater until of even consistency. + Place in refrigerator to harden. Vegetable coloring, such as + comes with margarine or may be purchased separately, may be + added if a deeper yellow color is desired.</p> + + <h4>B.</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 lb. butter</p> + + <p>1 quart milk (2 pint bottles preferred)</p> + + <p>1 tablespoon granulated gelatine</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + </div> + </div> + + <p>Soak gelatine in one-half cup of the milk. When softened, + dissolve over hot water. Let butter stand in warm place, until + soft. Add gelatine mixture, milk and salt and beat with Dover + beater until thoroughly mixed (about 15 minutes). Vegetable + coloring such as comes with margarine may be added if desired. + Do not put on ice.</p> + + <h4>C.</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 lb. butter</p> + + <p>1 quart milk (2 pint bottles preferred)</p> + + <p>1 tablespoon granulated gelatine</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p>1 cup peanut butter</p> + </div> + </div> + + <p>Soak gelatine in one-half cup of the milk. When softened, + dissolve over hot water. Let butter stand in warm place, until + soft. Add gelatine mixture, peanut butter, milk and salt and + beat with rotary egg beater until thoroughly blended (about 15 + minutes). Vegetable coloring such as comes with margarine may + be added if desired. Put in cool place to harden but do not put + on ice as the gelatine would cause the mixture to flake. It is + preferable to make up this mixture enough for one day at a time + only.</p> + + <p>D. To 1 pound of butter or butter substitute add one cup + peanut butter. Blend thoroughly with wooden spoon or butter + paddle; this may be used in place of butter as a new and + delightful variation.</p><span class="pagenum"><a name="page81" + id="page81"></a>[pg 81]</span> + + <p>E. To 1 pound softened butter add 1 pound softened butter + substitute (oleomargarine, nut margarine, vegetable margarine) + or hydrogenated fat. Blend thoroughly with butter paddle or + wooden spoon and use as butter.</p> + + <h3>SUGGESTIONS FOR PASTRY</h3> + + <p>Whole wheat makes a more tasty crust than bread flour and + all rye pastry has even better flavor than wheat flour pastry. + Half wheat or rye and the other half cornmeal (white or yellow) + makes an excellent pastry for meat or fish pie. If cornmeal is + added, use this recipe:</p> + + <h4>CORNMEAL PASTRY FOR MEAT OR FISH</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup cornmeal</p> + + <p><span class="fraction" + title="1/2">½</span> cup rye or wheat flour</p> + + <p>2 tablespoons fat</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup cold or ice + water</p> + + <p>1 teaspoon baking powder</p> + </div> + </div> + + <p>Sift dry ingredients. Cut in fat. Add water and roll out on + well floured board.</p> + + <h3>PASTRY MADE WITH DRIPPING</h3> + + <p>Well made, digestible pastry should have a minimum of fat to + make a crisp flaky crust. It should be crisp, not brittle; + firm, not crumbly. Pastry may be made in large amounts, kept in + refrigerator for several days and used as needed. Roll out only + enough for one crust at a time as the less pastry is handled, + the better.</p> + + <h4>PLAIN PASTRY</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup flour</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup fat</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>About <span class="fraction" + title="1/4">¼</span> cup cold or ice water</p> + </div> + </div> + + <p>Mix flour and salt. Cut in fat and add just enough cold or + ice water to make the mixture into a stiff dough. Roll out. + This recipe makes one crust.</p> + + <h4>MEAT OR FISH PIE CRUST</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups flour</p> + + <p>4 teaspoons baking powder</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup any kind of + dripping</p> + + <p>1 cup meat stock or milk</p> + + <p>1 teaspoon salt</p> + </div> + </div> + + <p>Sift dry ingredients. Cut in fat if solid, or add if liquid. + Stir in meat stock or milk to make a soft dough. Place on top + of meat or fish with gravy in greased baking dish and bake 30 + to 40 minutes in moderately hot + oven.</p><span class="pagenum"><a name="page82" + id="page82"></a>[pg 82]</span> + + <h3>VARIOUS USES FOR LEFTOVER FATS</h3> + + <h4>CREOLE RICE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons savory drippings</p> + + <p>3 tablespoons flour</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups tomato juice and + pulp</p> + + <p>1 teaspoon onion juice</p> + + <p>2 tablespoons chopped green pepper</p> + + <p>1 tablespoon chopped olives</p> + + <p>1 cup of rice</p> + + <p>1 cup water</p> + </div> + </div> + + <p>Wash rice and soak in water 30 minutes. Melt fat, add dry + ingredients and gradually the tomatoes. Stir in rice and other + ingredients, also the water in which rice was soaked. Cook + slowly one-half hour or until rice is tender.</p> + + <h4>POTATOES ESPAGNOLE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups pared and sliced potatoes</p> + + <p>2 tablespoons bacon drippings</p> + + <p>2 tablespoons minced onion</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/4">¼</span> tablespoon cayenne</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups boiling water</p> + + <p>1 tablespoon chopped green pepper or pimento</p> + </div> + </div> + + <p>Melt drippings. Add onion and cook until slightly brown. Add + other seasonings and water. Pour over potatoes. Let cook slowly + in oven until potatoes are tender, about 30 minutes.</p> + + <h4>DUMPLINGS</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups flour</p> + + <p>1 teaspoon salt</p> + + <p>4 teaspoons baking powder</p> + + <p>2 tablespoons drippings</p> + + <p>1 cup water, meat stock or milk</p> + </div> + </div> + + <p>Sift dry ingredients. Cut in fat. Gradually add liquid to + make a soft dough. Roll out, place on greased pan and steam 20 + minutes, or drop into stew and cook covered 30 minutes. Serve + at once.</p> + + <h4>POTATO SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups freshly cooked and diced potatoes</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup bacon + drippings</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>2 tablespoons chopped peppers</p> + + <p>2 tablespoons vinegar</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + </div> + </div> + + <p>Mix drippings, salt, pepper, vinegar and cayenne. Add to the + potatoes and mix thoroughly. Chill and serve. Cold cooked + potatoes may be used, but the flavor is better if mixed while + potatoes are hot.</p> + + <h4>SOAP</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 can lye</p> + + <p>6 lbs. fat (Fat for soap should be fat which is no + longer useful for culinary purposes.)</p> + + <p>1 quart cold water</p> + </div> + </div> + + <p>To lye add water—using enamel or agate utensil. When + cool add the fat which has been heated until liquid. Stir until + of consistency of honey (about 20 minutes). Two tablespoons + ammonia or two tablespoons borax may be added for a whiter + soap. If stirred thoroughly this soap will + float.</p><span class="pagenum"><a name="page83" + id="page83"></a>[pg 83]</span> + + <div class="figcenter" + style="width:100%;"> + <a href="images/85.png"><img width="100%" + src="images/85.png" + alt="The illustration shows various forms of food waste—the discarded outside leaves of lettuce and cabbage, apple cores and parings, stale bread and drippings." /> + </a>The illustration shows various forms of food + waste—the discarded outside leaves of lettuce and + cabbage, apple cores and parings, stale bread and + drippings. + </div> + + <h2>SAVE FOOD</h2> + + <h4><i>Reasons Why Our Government Asks Us Not to Waste Food, + with Practical Recipes on the Use of Leftovers</i></h4> + + <p>Elimination of food waste is to-day a patriotic service. It + is also a most effective method of solving our food problem. + This country, like all the powers at war, will undoubtedly be + called upon to face increasing prices so long as the war + continues, and waste in any form is not only needless + squandering of the family income, but failure in devotion to a + great cause.</p> + + <p>Food waste is due to poor selection of raw materials, to + careless storage and heedless preparation, to bad cooking, to + injudicious serving, and to the overflowing garbage pail.</p> + + <p>To select food in such a way as will eliminate waste and at + the same time insure the best possible return for money spent, + the housekeeper must purchase for nutriment rather than to + please her own or the family palate.</p> + + <p>When eggs are sixty and seventy cents a dozen their price is + out of all proportion to their food value. Tomatoes + <span class="pagenum"><a name="page84" + id="page84"></a>[pg 84]</span> at five or ten cents apiece + in winter do not supply sufficient nutriment to warrant + their cost, nor does capon at forty-five cents a pound + nourish the body any better than the fricassee fowl at + twenty-eight cents. In order to prevent such costly + purchasing, a knowledge of food values is necessary. The + simplest and easiest way to plan food values is to divide + the common food materials into five main groups and see that + each of these groups appear in each day's menu.</p> + + <h4>GROUP 1.—Foods depended on for mineral matters, + vegetable acids, and body-regulating substances.</h4> + + <h4>FRUITS</h4> + + <div class="poem"> + <div class="stanza"> + <p>Apples, pears, etc.,</p> + + <p>Berries,</p> + + <p>Melons,</p> + + <p>Oranges, lemons, all citrus fruits.</p> + </div> + </div> + + <h4>VEGETABLES</h4> + + <div class="poem"> + <div class="stanza"> + <p>Salads, lettuce, celery,</p> + + <p>Potherbs or "greens"</p> + + <p>Tomatoes, squash,</p> + + <p>Green peas, green beans,</p> + + <p>Potatoes and root vegetables.</p> + </div> + </div> + + <h4>GROUP 2.—Foods depended on for protein.</h4> + + <div class="poem"> + <div class="stanza"> + <p>Milk, skim milk, cheese,</p> + + <p>Eggs,</p> + + <p>Meat,</p> + + <p>Poultry,</p> + + <p>Fish,</p> + + <p>Dried peas, beans, cow-peas,</p> + + <p>Nuts.</p> + </div> + </div> + + <h4>GROUP 3.—Foods depended on for starch.</h4> + + <div class="poem"> + <div class="stanza"> + <p>Cereals, grains, meals, flour,</p> + + <p>Cereal breakfast foods,</p> + + <p>Bread,</p> + + <p>Crackers,</p> + + <p>Macaroni and other pastes,</p> + + <p>Cakes, cookies, starchy puddings,</p> + + <p>Potatoes, other starchy vegetables,</p> + + <p>Bananas.</p> + </div> + </div><span class="pagenum"><a name="page85" + id="page85"></a>[pg 85]</span> + + <h4>GROUP 4.—Foods depended on for sugar.</h4> + + <div class="poem"> + <div class="stanza"> + <p>Sugar,</p> + + <p>Molasses,</p> + + <p>Syrups,</p> + + <p>Dates,</p> + + <p>Raisins,</p> + + <p>Figs.</p> + </div> + </div> + + <h4>GROUP 5.—Foods depended on for fat.</h4> + + <div class="poem"> + <div class="stanza"> + <p>Butter and cream,</p> + + <p>Lard, suet,</p> + + <p>Salt pork and bacon,</p> + + <p>Table and salad oils,</p> + + <p>Vegetable, nut, and commercial cooking fats and + oils.</p> + </div> + </div> + + <p>If from each of these groups the housekeeper, when buying, + chooses the lowest-cost food, she will provide the necessary + nutriment for the least expenditure of money. In war time such + marketing is essential.</p> + + <p>Other causes of waste in food purchasing may be enumerated + as follows: Ordering by telephone. This permits the butcher or + grocer, who has no time to make selection of foods, to send + what comes ready to hand; whereas if the housekeeper did her + own selecting, she could take advantage of special prices or + "leaders"—food sold at cost or nearly cost to attract + patronage.</p> + + <p>Buying out-of-season foods also makes marketing costly. + Through lack of knowledge concerning the periods at which + certain fruits and vegetables are seasonable, and therefore + cheaper and in best flavor, housekeepers frequently pay + exorbitant prices for poor flavored, inferior products.</p> + + <p>Buying in localities where high rental and neighborhood + standards compel the shopkeeper to charge high prices, the + consumer pays not only for the rent and the plate glass + windows, but for display of out-of-season delicacies, game and + luxury-foods. Markets should be selected where food in season + is sold; where cleanliness and careful attention prevail rather + than showy display.</p><span class="pagenum"><a name="page86" + id="page86"></a>[pg 86]</span> + + <p>Many a dollar is foolishly spent for delicatessen foods. The + retail cost of ready prepared foods includes a fraction of the + salary of the cook and the fuel, as well as the regular + percentage of profit. The food, also, is not so nourishing or + flavorsome as if freshly cooked in the home kitchen.</p> + + <p>Buying perishable foods in larger quantities than can be + used immediately. Too frequently meats, fish, eggs, vegetables, + milk and cream are purchased in quantities larger than needed + for immediate consumption, and lack of knowledge of use of + left-overs causes what is not eaten to be discarded.</p> + + <p>Buying non-perishable foods in small quantities instead of + in bulk. Food costs on an average 50 to 75 per cent. more when + purchased in small quantities. Select a grocer who keeps his + goods in sanitary condition and who will sell in bulk; then do + your purchasing from him on a large scale and extend the + sanitary care to your own storeroom.</p> + + <p>Buying foods high in price but low in food value. Asparagus, + canned or fresh, is not as nourishing, for instance, as canned + corn or beans. Strawberries out of season do not compare with + dates, figs or raisins which are to be had at all times.</p> + + <p>Buying without planning menus. By this carelessness foods + are often purchased which do not combine well, and therefore do + not appeal to the appetite, and so are wasted. Unplanned meals + also lead to an unconscious extravagance in buying and an + unnecessary accumulation of left-overs.</p> + + <p>Buying foreign brands when domestic brands are cheaper and + often better.</p> + + <p>Leaving the trimmings from meats and poultry at the + <span class="pagenum"><a name="page87" + id="page87"></a>[pg 87]</span> butcher's. Bring these home + and fry out the fatty portions for dripping; use all other + parts for the stock pot.</p> + + <p>Having purchased for nutriment and in sufficiently large + quantities to secure bulk rates, careful storage is the next + step in the prevention of waste. Flour, cereals and meals + become wormy if they are not kept in clean, covered utensils + and in a cool place. Milk becomes sour, especially in summer. + This can be prevented by scalding it as soon as received, + cooling quickly, and storing in a cold place in covered, + well-scalded receptacles. Sour milk should not be thrown out. + It is good in biscuits, gingerbread, salad dressings, cottage + cheese, pancakes or waffles, and bread making.</p> + + <p>Meats should not be left in their wrappings. Much juice + soaks into the paper, which causes a loss of flavor and + nutriment. Store all meat in a cool place and do not let flies + come in contact with it.</p> + + <p>Bread often molds, especially in warm, moist weather. Trim + off moldy spots and heat through. Keep the bread box sweet by + scalding and sunning once a week.</p> + + <p>Cheese molds. Keep in a cool, dry place. If it becomes too + dry for table use, grate for sauces or use in scalloped + dishes.</p> + + <p>Winter vegetables wilt and dry out. Store in a cool place. + If cellar space permits, place in box of sand, sawdust or + garden earth.</p> + + <p>Potatoes and onions sprout. Cut off the sprouts as soon as + they appear and use for soup. Soak, before using, vegetables + which have sprouted.</p> + + <p>Fruits must be stored carefully so as to keep the skins + unbroken. Broken spots in the skin cause rapid decay. Do not + permit good fruit to remain in contact with specked or rotted + fruit. Stored fruit should be looked over frequently and all + specked or rotted fruit removed. + <span class="pagenum"><a name="page88" + id="page88"></a>[pg 88]</span> Sweet potatoes are an + exception. Picking over, aggravates the trouble. See that + these vegetables are carefully handled at all times; if rot + develops, remove only those that can be reached without + danger of bruising the sound roots. Sweet potatoes may also + be stored like fruit by spreading over a large surface and + separating the tubers so that they do not touch each + other.</p> + + <p>Berries should be picked over as soon as received and spread + on a platter or a large surface to prevent crushing and to + allow room for circulation of air.</p> + + <p>Lettuce and greens wilt. Wash carefully as soon as received + and use the coarse leaves for soup. Shake the water from the + crisp portions and store in a paper bag in a cold + refrigerator.</p> + + <p>Lemons when cut often grow moldy before they are used. When + lemons are spoiling, squeeze out the juice, make a syrup of one + cup of sugar and one cup of water, boil ten minutes and add + lemon juice in any amount up to one cup. Bring to boiling point + and bottle for future use. This bottled juice may be used for + puddings, beverages, etc. If only a small amount of juice is + needed, prick one end of a lemon with a fork. Squeeze out the + amount needed and store the lemon in the ice-box.</p> + + <p>When we come to waste caused by careless preparation we may + be reminded of the miracle of the loaves and fishes—how + all the guests were fed and then twelve baskets were gathered + up. Often after preparation that which is gathered up to be + thrown away is as large in quantity and as high in food value + as the portions used.</p> + + <p>Vegetables are wasted in preparation by too thick paring, + the discarding of coarse leaves such as are found on lettuce, + cabbage and cauliflower, discarding wilted parts which can be + saved by soaking, throwing away tips and roots of celery and + the roots and ends of spinach and dandelions. All these waste + products can be cooked <span class="pagenum"><a name="page89" + id="page89"></a>[pg 89]</span> tender, rubbed through a + sieve and used with stock for vegetable soup, or with + skimmed milk for cream soup. Such products are being + conserved by the enemy, even to the onion skin, which is + ground into bread-making material.</p> + + <p>Throwing away the water in which vegetables have been cooked + wastes their characteristic and valuable element—the + mineral salts. Cooking them so much that they become watery; + under-cooking so that they are hard and indigestible; cooking + more than is required for a meal; failing to use left-over + portions promptly as an entree or for cream soups or scalloped + dishes—all these things mean an appalling waste of + valuable food material. Good food material is also lost when + the water in which rice or macaroni or other starchy food has + been boiled is poured down the kitchen sink. Such water should + be used for soup making.</p> + + <p>Fruits are wasted by throwing away the cores and skins, + which can be used for making sauces, jams and jellies, the + latter being sweetened with corn syrup instead of sugar.</p> + + <p>Rhubarb is wasted by removing the pink skin from young + rhubarb, which should be retained to add flavor and + color-attractiveness to the dish.</p> + + <p>Raw food in quantity is frequently left in the mixing bowl, + while by the use of a good flexible knife or spatula every + particle can be saved. A large palette knife is as good in the + kitchen as in the studio.</p> + <hr /> + + <p>The next step in food preparation is cooking, and tons of + valuable material are wasted through ignorance of the + principles of cooking.</p> + + <p>Bad cooking, which means under-cooking, over-cooking or + flavorless cooking, renders food inedible, and inedible food + contributes to world shortage. + <span class="pagenum"><a name="page90" + id="page90"></a>[pg 90]</span> Fats are wasted in cooking by + being burned and by not being carefully utilized as dripping + and shortening. The water in which salt meat, fresh meat, or + poultry has been boiled should be allowed to cool and the + fat removed before soup is made of it. Such fat can be used, + first of all, in cooking, and then any inedible portions can + be used in soap making.</p> + <hr /> + + <p>Tough odds and ends of meat not sightly enough to appear on + the table are often wasted. They can be transformed by long + cooking into savory stews, ragouts, croquettes and hashes, + whereas, if carelessly and insufficiently cooked, they are + unpalatable and indigestible. Scraps of left-over cooked meat + should be ground in the food-chopper and made into appetizing + meat balls, hashes or sandwich paste. If you happen to have a + soft cooked egg left over, boil it hard at once. It can be used + for garnishes, sauces, salads or sandwich paste.</p> + <hr /> + + <p>Use all bits of bread, that cannot be used as toast, in + puddings, croquettes, scalloped dishes or to thicken soup.</p> + <hr /> + + <p>Don't throw away cold muffins and fancy breads. Split and + toast them for next day's breakfast.</p> + <hr /> + + <p>Foods that survive the earlier forms of waste are often lost + at table by the serving of portions of like size to all members + of the family. The individual food requirements differ + according to age, sex, vocation and state of health. Each + should be considered before the food is served, then there will + be no waste on the plates when the meal is over. The following + table, showing the daily requirement of calories for men and + women in various lines of work, illustrates this + point:</p><span class="pagenum"><a name="page91" + id="page91"></a>[pg 91]</span> + + <div class="poem"> + <div class="stanza"> + <p>WOMEN CALORIES</p> + + <p>Sedentary work ... 2,400</p> + + <p>Active work ... 2,700</p> + + <p>Hard manual labor ... 3,200</p> + </div> + + <div class="stanza"> + <p>MEN CALORIES</p> + + <p>Sedentary work ... 2,700</p> + + <p>Active work ... 3,450</p> + + <p>Hard manual labor ... 4,150</p> + </div> + </div> + + <p>Although the serving of food should be carefully planned so + as to prevent waste, care should be taken that growing children + have ample food. It is a mistake to suppose that a growing + child can be nourished on less than a sedentary adult. A boy of + fourteen who wants to eat more than his father probably needs + all that he asks for. We must not save on the children; but it + will be well to give them plain food for the most part, which + will not tempt them to overeat, and tactfully combat + pernickety, overfastidious likes and dislikes.</p> + + <p>The United States Food Administration is preaching the + gospel of the clean plate, and this can be accomplished by + serving smaller portions, insisting that all food accepted be + eaten; by keeping down bread waste, cutting the bread at the + table a slice at a time as needed; by cooking only sufficient + to supply moderately the number to be fed, and no more. It is a + false idea of good providing that platters must leave the table + with a generous left-over. Waste of cooked food is a serious + item in household economy, and no matter how skillfully + leftovers are utilized, it is always less expensive and more + appetizing to provide fresh-cooked foods at each meal.</p> + + <p>One would think that with the various uses to which all + kinds of foodstuffs may be put that there would be little left + for the yawning garbage pail. But the Secretary of the United + States Department of Agriculture is responsible for the + statement that $750,000,000 worth of + <span class="pagenum"><a name="page92" + id="page92"></a>[pg 92]</span> food has been wasted annually + in the American kitchen. Undoubtedly a large part of this + wastefulness was due to ignorance on the part of the + housewife, and the rest of it to the lack of co-operation on + the part of the employees who have handled the food but not + paid the bills.</p> + + <p>According to a well-known domestic scientist, the only + things which should find their way to the garbage pail are:</p> + + <div class="poem"> + <div class="stanza"> + <p>Egg shells—after being used to clear + coffee.</p> + + <p>Potato skins—after having been cooked on the + potato.</p> + + <p>Banana skins—if there are no tan shoes to be + cleaned.</p> + + <p>Bones—after having been boiled in soup + kettle.</p> + + <p>Coffee grounds—if there is no garden where + they can be used for fertilizer, or if they are not + desired as filling for pincushions.</p> + + <p>Tea leaves—after every tea-serving, if they + are not needed for brightening carpets or rugs when + swept.</p> + + <p>Asparagus ends—after being cooked and drained + for soup.</p> + + <p>Spinach, etc.—decayed leaves and dirty ends of + roots.</p> + </div> + </div> + + <p>If more than this is now thrown away, you are wasting the + family income and not fulfilling your part in the great world + struggle. Your government says that it is your business to know + what food your family needs to be efficient; that you must + learn how to make the most of the foods you buy; that it is + your duty to learn the nature and uses of various foods and to + get the greatest possible nourishment out of every pound of + food that comes to your home.</p> + + <p>The art of utilizing left-overs is an important factor in + this prevention of waste. The thrifty have always known it. The + careless have always ignored it. But now as a measure of home + economy as well as a patriotic service, the left-over must be + handled intelligently.</p> + + <p>The following recipes show how to make appetizing dishes + from products that heretofore in many homes have found their + way to the extravagant + pail.</p><span class="pagenum"><a name="page93" + id="page93"></a>[pg 93]</span> + + <p>In these recipes, sauces are prominent because they are of + great value in making foods of neutral flavor, especially the + starchy winter vegetables, and rice, macaroni and hominy, as + attractive as they are nutritious; salads are included, since + these serve to combine odds and ends of meats and vegetables; + gelatine dishes are provided because gelatine serves as a + binder for all kinds of leftovers and is an extremely practical + way of making the most rigid saving acceptable; desserts made + of crumbs of bread and cake, or left-over cereals, are among + the major economies if they are worked out in such a way that + they do not involve the extravagant use of other foodstuffs. + All the recipes in this economy cook-book have been + thoughtfully adapted to the conditions of the time, and will + show the practical housekeeper how to supply wholesome, + flavorsome food for the least cost.</p> + <hr /> + + <h3>SAUCES MAKE LEFTOVERS ATTRACTIVE</h3> + + <h4>WHITE SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups milk</p> + </div> + </div> + + <p>Melt fat. Add dry ingredients and a little of the milk. + Bring to boiling point. Continue adding milk a little at a time + until all is added. Serve with vegetables, fish, eggs, + meats.</p> + + <h4>WHITE SAUCE WITH CHEESE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup cheese (cream or + American) added to</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups white sauce</p> + </div> + </div> + + <p>Excellent to serve with macaroni, hominy or vegetables.</p> + + <h4>WHITE SAUCE WITH SHRIMPS</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup shrimps</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon salt</p> + + <p>1 cup white sauce</p> + </div> + </div> + + <p>Serve on toast, or with starchy + vegetables.</p><span class="pagenum"><a name="page94" + id="page94"></a>[pg 94]</span> + + <h4>WHITE SAUCE WITH HORSERADISH AND PIMENTO</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup horseradish</p> + + <p>1 tablespoon chopped pimento</p> + + <p>1 cup white sauce</p> + </div> + </div> + + <h4>Serve with boiled beef, hot or cold, or with cold roast + beef.</h4> + + <h4>WHITE SAUCE WITH EGG</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup white sauce</p> + + <p>2 sliced hard-cooked eggs</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + </div> + </div> + + <p>Excellent for spinach and vegetables, or fish.</p> + + <h4>BROWN SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup flour</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon of + cayenne</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups brown stock, or</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups water and 2 bouillon + cubes</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon Worcestershire + sauce</p> + </div> + </div> + + <p>Melt fat until brown. Add flour. Heat until brown. Add + liquid gradually, letting come to boiling point each time + before adding more liquid. When all is added, 1 teaspoon + kitchen bouquet may be added if darker color is desired.</p> + + <h4>BROWN SAUCE WITH OLIVES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup brown sauce</p> + + <p>3 tablespoons chopped olives</p> + </div> + </div> + + <p>Make brown sauce as given in foregoing recipe, then while it + is hot stir in the chopped olives, and serve.</p> + + <h4>BROWN SAUCE WITH PEANUTS</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup brown sauce</p> + + <p><span class="fraction" + title="1/4">¼</span> cup chopped peanuts</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + </div> + </div> + + <p>A good sauce to serve with rice, macaroni, hominy or other + starchy foods. It supplies almost a meat flavor to these rather + insipid foods.</p> + + <h4>MUSHROOM SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup brown sauce</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped mushrooms</p> + </div> + </div> + + <p>Add mushrooms to fat and flour before adding liquid. If + fresh mushrooms are used, cook for two or three minutes after + adding liquid.</p><span class="pagenum"><a name="page95" + id="page95"></a>[pg 95]</span> + + <h4>VEGETABLE SAUCES</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>2 cups vegetable stock,</p> + + <p class="i8">or</p> + + <p>1 cup vegetable stock</p> + + <p>1 cup milk.</p> + </div> + </div> + + <p>Vegetable stock is the water in which any vegetable is + cooked. Make as white sauce.</p> + + <h4>DRAWN BUTTER SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/3">⅓</span> cup butter + substitute</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>1 cup boiling water</p> + + <p>2 tablespoons chopped parsley</p> + </div> + </div> + + <p>Make as white sauce, reserving 2 tablespoons of the fat to + add just before serving.</p> + + <h4>TOMATO SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + + <p>1 teaspoon Worcestershire</p> + + <p>1 teaspoon onion juice</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups tomato</p> + </div> + </div> + + <p>Melt fat; add dry ingredients and gradually the liquid, + letting sauce come to boiling point each time before adding + more liquid.</p> + + <h4>FRUIT SAUCE FOR PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/2">½</span> cup milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup powdered sugar</p> + + <p>1 teaspoon vanilla, or</p> + + <p>1 tablespoon brandy</p> + + <p>1 cup mashed cooked fruit</p> + </div> + </div> + + <p>Mix thoroughly. Let chill and serve with steamed or baked + pudding.</p> + + <h4>COCOANUT SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup cocoanut and milk</p> + + <p>2 tablespoons corn syrup</p> + + <p>2 tablespoons cornstarch</p> + + <p>1 teaspoon vanilla</p> + </div> + </div> + + <p>Mix ingredients. Bring to boiling point over direct fire. + Cook over hot water 20 minutes. Use with leftover stale cake, + baked or steamed puddings. If canned cocoanut containing milk + is used, plain milk may be + omitted.</p><span class="pagenum"><a name="page96" + id="page96"></a>[pg 96]</span> + + <h4>MOLASSES SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup molasses</p> + + <p>2 tablespoons fat</p> + + <p>1 tablespoon flour, plus</p> + + <p>1 tablespoon cold water</p> + + <p><span class="fraction" + title="1-1/2">1½</span> tablespoons vinegar</p> + </div> + </div> + + <p>Mix together. Bring to boiling point and serve with any + pudding.</p> + + <h4>FRENCH SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup (crystal) corn syrup</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1/2">½</span> cup water</p> + + <p>1 tablespoon cream</p> + + <p>1 teaspoon vanilla</p> + </div> + </div> + + <p>Beat egg light. Pour on gradually the hot corn syrup and + water, beating egg with eggbeater. Add cream and vanilla. Serve + at once.</p> + + <h4>SPICE SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup corn syrup</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup milk</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon cinnamon</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon nutmeg</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon vanilla</p> + </div> + </div> + + <p>Mix corn syrup and spices. Add beaten yolks and milk. Cook + over hot water until thick. Add vanilla and beaten whites. + Serve hot or cold.</p> + + <h4>MAPLE SPICE SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p>3 tablespoons fat</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup maple sugar</p> + + <p>2 eggs</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon cinnamon</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon allspice</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon vanilla</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup milk</p> + </div> + </div> + + <p>Cream fat, sugar and spices. Add beaten yolks and milk. Cook + in double boiler until thick. Add vanilla and beaten whites. + Serve hot or cold.</p> + + <h4>TOMATO SAUCE WITH CHEESE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup tomato sauce</p> + + <p><span class="fraction" + title="1/2">½</span> cup grated cheese</p> + </div> + </div> + + <p>Add cheese while sauce is hot and just before serving. Do + not boil sauce after adding cheese.</p> + + <h4>MEXICAN SAUCE</h4> + + <p>To one cup tomato sauce, add</p> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons chopped green pepper</p> + + <p>3 tablespoons chopped celery</p> + + <p>3 tablespoons chopped carrot</p> + </div> + </div><span class="pagenum"><a name="page97" + id="page97"></a>[pg 97]</span> + + <h4>HARD SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/3">⅓</span> cup butter substitute + or hydrogenated oil</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup corn syrup</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup sugar</p> + + <p>1 teaspoon flavoring</p> + </div> + </div> + + <p>Cream all together. This method reduces the necessary sugar + two-thirds.</p> + + <h4>LEMON OR ORANGE SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup corn syrup</p> + + <p>1 tablespoon fat</p> + + <p><span class="fraction" + title="1/4">¼</span> cup lemon juice</p> + + <p>1 teaspoon lemon rind</p> + + <p>2 tablespoons cornstarch</p> + + <p>3 tablespoons lemon juice</p> + + <p><span class="fraction" + title="1/2">½</span> cup orange juice</p> + + <p>2 teaspoons orange rind</p> + + <p>1 tablespoon flour</p> + + <p>1 tablespoon water</p> + </div> + </div> + + <p>Mix ingredients. Bring to boiling point and serve.</p> + + <h4>CRANBERRY SAUCE WITH RAISINS</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cranberries</p> + + <p>1 cup water</p> + + <p>1 cup corn syrup</p> + + <p><span class="fraction" + title="1/2">½</span> cup raisins or nuts</p> + + <p>2 tablespoons fat</p> + </div> + </div> + + <p>Cook cranberries in water until they are soft and the water + is almost entirely absorbed. Add other ingredients and cook + about 20 minutes slowly until thick enough to use as sauce.</p> + + <h3>THE USE OF GELATINE IN COMBINING LEFTOVERS</h3> + + <h4>LEFTOVER FRUIT MOLD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons cold water</p> + + <p>2 tablespoons gelatine</p> + </div> + </div> + + <p>Let stand until gelatine is soft. Add 1 pint boiling water, + or fruit juice from canned fruit.</p> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup lemon juice</p> + + <p><span class="fraction" + title="2/3">⅔</span> cup corn syrup, or</p> + + <p><span class="fraction" + title="1/2">½</span> cup sugar</p> + </div> + </div> + + <p>Stir until gelatine is dissolved. Add 1 cup leftover fruit. + Place in mold which has been dipped in cold water. Stir + occasionally while hardening so fruit does not settle to the + bottom. Or a little gelatine may be poured in mold and allowed + to grow almost hard; then some fruit arranged on it and more + gelatine poured in. Repeat until mold is filled; then chill, + and turn out + carefully.</p><span class="pagenum"><a name="page98" + id="page98"></a>[pg 98]</span> + + <h4>MOLDED VEGETABLE SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1-1/2">1½</span> cups boiling tomato juice + and pulp</p> + + <p>2 tablespoons cold water</p> + + <p>2 tablespoons gelatine</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon paprika</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon Worcestershire + sauce</p> + + <p>2 cups of any one vegetable, or of mixed + vegetables</p> + </div> + </div> + + <p>Soften gelatine in the cold water. Add other ingredients and + chill. Stir once or twice while chilling so vegetables do not + settle to the bottom.</p> + + <h4>MOLDED MEAT OR FISH LOAF</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons gelatine</p> + + <p>2 tablespoons cold water</p> + + <p>1 cup boiling gravy, tomato juice, or 1 cup boiling + water into which 1 bouillon cube has been dissolved</p> + + <p>1 cup left-over meat or fish chopped fine</p> + + <p>1 cup chopped celery or cooked vegetable</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + </div> + </div> + + <p>Soften gelatine in cold water. Add other ingredients. Stir + until gelatine is dissolved. Pour into mold dipped into cold + water. Chill. Stir once or twice while hardening so meat does + not settle to the bottom. Serve with salad dressing.</p> + + <h4>RICE IMPERIAL</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked rice</p> + + <p>1 cup corn syrup</p> + + <p>1 tablespoon gelatine</p> + + <p>2 tablespoons water</p> + + <p><span class="fraction" + title="1/2">½</span> cup cherries or other cooked + fruit</p> + + <p><span class="fraction" + title="1/2">½</span> cup nuts</p> + + <p><span class="fraction" + title="1/2">½</span> cup juice of fruit</p> + </div> + </div> + + <p>Chill and serve.</p> + + <h4>CREAM SALAD MOLD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked salad dressing</p> + + <p>2 tablespoons gelatine</p> + + <p>2 cups any left-over fish, meat or vegetables</p> + + <p>2 tablespoons cold water</p> + </div> + </div> + + <p>Use any well-seasoned salad dressing. Soften the gelatine in + the cold water. Dissolve over boiling water. Add to salad + dressing. Add other ingredients well seasoned and chill.</p> + + <h4>CHEESE MOLD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 pint cottage cheese</p> + + <p><span class="fraction" + title="1/2">½</span> cup pimento or green + pepper</p> + + <p>1 cup milk</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + + <p>2 tablespoons granulated gelatine</p> + + <p>4 tablespoons cold water</p> + </div> + </div><span class="pagenum"><a name="page99" + id="page99"></a>[pg 99]</span> + + <p>Soften gelatine in the cold water. Dissolve over hot water. + Add all ingredients. Mix thoroughly and place in mold which has + been rinsed with cold water. When firm, serve as salad.</p> + + <h4>FRUIT SPONGE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons gelatine softened in</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup cold water</p> + + <p>1 pint clabbered milk, or fruit juice</p> + + <p>1 cup sugar</p> + + <p>1 teaspoon vanilla</p> + + <p>1 cup crushed fruit</p> + + <p>2 egg whites</p> + </div> + </div> + + <p>Mix gelatine with milk. Add sugar. When it begins to + thicken, beat with rotary beater. Add vanilla and fruit. Fold + in egg whites and turn into mold. Apple sauce, strawberries, + rhubarb, pineapple or raspberries may be used.</p> + + <h4>ORIENTAL SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 tablespoon gelatine</p> + + <p>2 cups boiling water</p> + + <p><span class="fraction" + title="3/4">¾</span> cup sugar</p> + + <p><span class="fraction" + title="1/2">½</span> cup lemon juice</p> + + <p><span class="fraction" + title="1/2">½</span> cup grated cocoanut</p> + + <p>2 cups apples, chopped</p> + + <p>1 cup celery</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped nuts</p> + + <p>3 pimentoes</p> + + <p>1 tablespoon grated onion</p> + + <p><span class="fraction" + title="1/3">⅓</span> teaspoon salt</p> + </div> + </div> + + <p>Soften gelatine in 2 tablespoons cold water, then dissolve + in the boiling water, but do not cook after gelatine is put in. + Add all other ingredients. Mold and chill. Serve with cooked or + mayonnaise salad dressing, plain or on lettuce leaves.</p> + + <h3>SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS</h3> + + <h4>MIXED VEGETABLE SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked potatoes</p> + + <p>1 cup cooked carrots</p> + + <p>1 cup cooked peas</p> + + <p>1 cup cooked beets</p> + </div> + </div> + + <p>Make a French dressing of</p> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup oil</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>2 tablespoons vinegar</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + </div> + </div> + + <p>Mix dressing thoroughly and pour over the vegetables. If + vegetables are kept in different bowls instead of mixed + together, the flavor of the salad is improved. Any vegetable + may be used in this way. Let stand 30 minutes. When ready to + serve, place each portion in a nest made of two lettuce leaves + or other salad, green. If desired, cooked dressing may be mixed + with the vegetable in place of French dressing, or may be + served with it.</p><span class="pagenum"><a name="page100" + id="page100"></a>[pg 100]</span> + + <h4>EGYPTIAN SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup left-over baked beans, cooked dried peas, or + beans or lentils, or cooked rice, rice.</p> + + <p>1 cup chopped celery</p> + + <p>3 tablespoons chopped pepper</p> + + <p>3 tablespoons chopped pickle</p> + + <p>1 cup cooked salad dressing</p> + </div> + </div> + + <p>Mix ingredients thoroughly and let stand 30 minutes to blend + flavor thoroughly.</p> + + <h4>CABBAGE, PEANUT AND APPLE SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups chopped cabbage</p> + + <p>1 cup peanuts</p> + + <p>1 cup chopped apples</p> + + <p>1 cup salad dressing</p> + </div> + </div> + + <p>Mix ingredients and serve with French dressing. This salad + looks very appetizing when served in cups made of hollowed out + red apples, the pulp removed being used in the salad.</p> + + <h4>CHEESE SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup American or cream cheese</p> + + <p>2 tablespoons vinegar</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup oil</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>2 tablespoons chopped olives</p> + + <p>3 tablespoons chopped nuts</p> + </div> + </div> + + <p>Blend all ingredients thoroughly. Shape as desired and + chill. Serve with French dressing. (If American cheese is used, + grate or cut fine.)</p> + + <h4>FRUIT SALAD</h4> + + <p>Left-over small portions of fruits may be blended in almost + any combination to form a salad. Plain French dressing or + French dressing made with fruit juice in place of vinegar, or + cooked dressing or mayonnaise may be combined with the fruit. + Bananas combine well with any other fruit and, being the least + expensive fruit, may be used as the basis of fruit salads.</p> + + <h4>MANDALAY SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked peas or carrots</p> + + <p>1 cup cooked cold rice</p> + </div> + </div> + + <p>Mix with dressing made of</p> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/3">⅓</span> cup oil</p> + + <p>1 tablespoon vinegar</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon curry powder</p> + </div> + </div> + + <p>Mix all ingredients; serve cold, either plain, on lettuce + leaves, or in nests made of cabbage or + celery.</p><span class="pagenum"><a name="page101" + id="page101"></a>[pg 101]</span> + + <h4>POTATO SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups potatoes from fresh-cooked, or left-over + baked, boiled or mashed potatoes.</p> + + <p><span class="fraction" + title="1/4">¼</span> cup chopped parsley</p> + + <p>1 teaspoon onion juice</p> + + <p>1 cup cooked salad dressing</p> + + <p>3 tablespoons chopped green pepper may be added if + desired.</p> + </div> + </div> + + <p>If mixed while cooked dressing is hot, then chilled, the + flavor is much improved.</p> + + <p>Left-over mashed potatoes may be combined with cooked corn + and green pepper for a delicious salad.</p> + + <h4>MEAT OR FISH SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup left-over meat or fish</p> + + <p>3 tablespoons chopped pickle</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped celery</p> + + <p>1 cup cooked salad dressing</p> + </div> + </div> + + <p>Mix ingredients thoroughly and serve. If one-quarter cup of + French dressing is mixed with meat or fish, 30 minutes before + adding other ingredients, the flavor is much improved.</p> + + <h4>CAULIFLOWER SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked cauliflower</p> + + <p>1 cup cooked salad dressing</p> + + <p>3 tablespoons chopped pickle</p> + + <p>1 tablespoon chopped pimento</p> + + <p>1 tablespoon vinegar</p> + </div> + </div> + + <p>Blend ingredients thoroughly and serve. Cauliflower which + has been creamed or scalloped may be used, if sauce is + carefully rinsed from the vegetable.</p> + + <h4>CARROT SALAD</h4> + + <p>Grind raw carrot in food chopper. Make French dressing with + chicken fat instead of oil. Mix ingredients and serve.</p> + + <div class="poem"> + <div class="stanza"> + <p>1 cup raw carrots</p> + + <p><span class="fraction" + title="1/2">½</span> cup oil (preferably oil from + chicken fat)</p> + + <p>1 tablespoon vinegar</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p>1 tablespoon parsley</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon paprika</p> + </div> + </div> + + <h4>HINDU SALAD</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 tablespoons flour</p> + + <p>1 teaspoon salt</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>2 tablespoons granulated gelatine, plus 2 + tablespoons cold water</p> + + <p>1 teaspoon mustard</p> + + <p>1 teaspoon curry powder</p> + + <p>3 tablespoons melted fat</p> + + <p>1 cup milk</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup vinegar</p> + + <p>2 cups cooked rice</p> + + <p>2 tablespoons chopped olives</p> + </div> + </div> + + <p>Mix dry ingredients, add egg and blend thoroughly. Add + melted fat, milk and vinegar. Cook over hot water until thick + as custard. Soften gelatine in cold water. Add to the hot + dressing. When dissolved add rice and olives, place in mold and + chill. Serve plain or with <span class="fraction" + title="1/2">½</span> cup French + dressing.</p><span class="pagenum"><a name="page102" + id="page102"></a>[pg 102]</span> + + <h3>THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL</h3> + + <h4>DATE CRUMB PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup dried crumbs</p> + + <p>1 pint hot milk</p> + </div> + </div> + + <p>Let stand until milk is absorbed, then add</p> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> cup molasses</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon cinnamon</p> + + <p>1 cup dates, cut small</p> + + <p>1 egg</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon mixed cloves, + nutmeg, allspice, ginger</p> + </div> + </div> + + <p>Mix ingredients. Bake 40 minutes in moderately hot oven. + This pudding is so well flavored that it does not really + require a sauce, but if one is desired the molasses sauce on + page *86, or the hard or lemon sauce on page *87 will be found + to suit.</p> + + <h4>FIG PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> lb suet</p> + + <p><span class="fraction" + title="1/2">½</span> lb chopped figs</p> + + <p>1 cup sour apple (cored, pared and chopped)</p> + + <p>1 cup milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup molasses</p> + + <p><span class="fraction" + title="1/2">½</span> cup corn syrup</p> + + <p>1 cup breadcrumbs</p> + + <p>2 eggs</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup flour</p> + </div> + </div> + + <p>Cream suet; add figs, apple and corn syrup. Pour milk over + bread. Add yolks, beaten. Combine. Add flour and egg whites. + Steam 4 hours.</p> + + <h4>FRUIT TAPIOCA</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup pearl tapioca</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup corn syrup, or</p> + + <p><span class="fraction" + title="1/4">¼</span> cup sugar</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p>1 cup water</p> + + <p>1 cup milk</p> + + <p>1 cup fruit</p> + </div> + </div> + + <p>Soak tapioca in the water over night. Add the other + ingredients except the fruit and cook over hot water until the + tapioca is clear. Add fruit and 1 teaspoon vanilla and + chill.</p> + + <h4>RICE FRUIT CUSTARD</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/3">⅓</span> cup rice</p> + + <p>1 cup milk</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup corn syrup</p> + + <p>1 teaspoon vanilla</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p>1 egg</p> + + <p>1 cup fruit</p> + </div> + </div> + + <p>Cook rice with milk in double boiler 30 minutes. Add other + ingredients and cook 10 minutes. Chill and + serve.</p><span class="pagenum"><a name="page103" + id="page103"></a>[pg 103]</span> + + <h4>NUT AND FRUIT PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup stale breadcrumbs</p> + + <p>2 cups scalded milk</p> + + <p><span class="fraction" + title="1/2">½</span> cup corn syrup</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped nuts</p> + + <p>2 eggs</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon vanilla</p> + + <p><span class="fraction" + title="3/4">¾</span> cup chopped figs, dates or + raisins</p> + </div> + </div> + + <p>Pour scalded milk over breadcrumbs. Beat eggs. Add other + ingredients. Bake 25 to 35 minutes in moderate oven.</p> + + <h4>CHOCOLATE BREAD PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup crumbs</p> + + <p>2 cups milk</p> + + <p>1 oz. chocolate</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup sugar</p> + + <p><span class="fraction" + title="1/2">½</span> cup corn syrup</p> + + <p>2 eggs</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon vanilla</p> + </div> + </div> + + <p>Use whites for meringue with 2 tablespoons corn syrup.</p> + + <h4>CAKE CROQUETTES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 pint stale cake crumbs</p> + + <p>1 cup milk</p> + </div> + </div> + + <p>Soak 1 hour; heat and add</p> + + <div class="poem"> + <div class="stanza"> + <p>2 yolks of eggs</p> + + <p>2 teaspoons vanilla</p> + </div> + </div> + + <p>Chill, shape, roll in eggs and crumbs and brown in frying + pan. Serve with hard sauce.</p> + + <h4>CEREAL FRUIT PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups milk</p> + + <p>1 cup any ready-to-eat cereal</p> + + <p>1 egg (beaten)</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup molasses</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon cinnamon</p> + + <p>1 cup raisins, dates or prunes</p> + </div> + </div> + + <p>Mix ingredients. Bake 30 to 40 minutes in moderately hot + oven.</p> + + <h4>SCALLOPED FISH</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups crumbs</p> + + <p>2 cups fish</p> + + <p>2 tablespoons chopped parsley</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p>2 teaspoons onion juice</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups milk</p> + + <p>1 teaspoon salt</p> + + <p>2 tablespoons fat</p> + </div> + </div> + + <p>Melt fat, add dry ingredients and gradually the liquid to + make a smooth sauce. Add onion juice, lemon juice, parsley and + fish. Mix <span class="pagenum"><a name="page104" + id="page104"></a>[pg 104]</span> with crumbs 2 tablespoons + fat. Place crumbs on top. Bake in greased pan 25 + minutes.</p> + + <h4>SPANISH CASSEROLE</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cooked rice</p> + + <p>1 quart tomatoes</p> + + <p><span class="fraction" + title="1/4">¼</span> to 1 lb. hamburg steak</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p>3 teaspoons salt</p> + + <p>2 tablespoons onions, chopped</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + </div> + </div> + + <p>Add rice to tomatoes. Add seasoning and meat, browned. Bake + in casserole about 2 hours.</p> + + <h4>PEANUT LOAF</h4> + + <div class="poem"> + <div class="stanza"> + <p>3 cups stale bread crumbs</p> + + <p>2 cups milk</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon poultry + seasoning</p> + + <p>1 tablespoon onion juice and pulp</p> + + <p>2 eggs</p> + + <p>4 teaspoons baking powder</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups chopped peanuts</p> + </div> + </div> + + <p>Add bread to milk; add seasoning, beaten eggs, baking + powder, and peanuts. Pour into greased, lined baking tin. Bake + in moderate oven 40 minutes.</p> + + <h4>CHEESE ENTREE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked farina or rice</p> + + <p>1 cup cheese</p> + + <p>1 cup nuts</p> + + <p>1 cup milk</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>1 egg</p> + + <p>1 teaspoon salt</p> + </div> + </div> + + <p>Mix ingredients thoroughly. Bake in greased dish 30 + minutes.</p> + + <h4>BEAN LOAF</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cold cooked beans</p> + + <p>1 egg beaten</p> + + <p>1 cup breadcrumbs</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p>1 tablespoon minced onion</p> + + <p>2 tablespoons catsup</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon salt</p> + </div> + </div> + + <p>Shape into loaf. Bake 25 minutes. Serve with tomato + sauce.</p> + + <h4>ROYAL FRENCH TOAST</h4> + + <p>Use leftover bread as French toast by dipping in mixture + of</p> + + <div class="poem"> + <div class="stanza"> + <p>1 cup milk</p> + + <p>1 tablespoon corn syrup</p> + + <p>1 egg beaten</p> + </div> + </div><span class="pagenum"><a name="page105" + id="page105"></a>[pg 105]</span> + + <p>Then brown in frying pan in small amount of fat. Spread with + marmalade, jelly, cocoanut, or preserves and serve as + dessert.</p> + + <h4>DRIED FRUIT PUDDING</h4> + + <div class="poem"> + <div class="stanza"> + <p>One cup dried apricots, peaches or prunes soaked two + hours in two cups of water.</p> + + <p>1 cup bread crumbs</p> + + <p><span class="fraction" + title="2/3">⅔</span> cup corn syrup</p> + + <p>1 teaspoon orange or lemon rind</p> + + <p>2 eggs</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon salt</p> + + <p>1 teaspoon lemon juice</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped nuts</p> + </div> + </div> + + <p>Mix ingredients. Place in greased baking dish and bake 30 + minutes in moderately hot oven.</p> + + <h4>CHEESE SAUCE ON BREAD</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p>1 pint milk</p> + + <p>2 qts. milk</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + + <p>1 cup cheese</p> + </div> + </div> + + <p>Make as white sauce and add cheese. Pour over bread, sliced + and toasted. Bake in moderate oven.</p> + + <h4>SURPRISE CEREAL</h4> + + <div class="poem"> + <div class="stanza"> + <p>3 cups dried breadcrumbs</p> + + <p>3 tablespoons maple syrup</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + </div> + </div> + + <p>Mix thoroughly and place in moderately hot oven for 20 + minutes, stirring frequently. Remove and serve as breakfast + food. Very inexpensive and delicious. Graham, corn or oatmeal + bread is best for this purpose, but any bread may be used.</p> + + <h4>SURPRISE CROQUETTES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup leftover cereal</p> + + <p>1 cup chopped peanuts</p> + + <p><span class="fraction" + title="1/2">½</span> cup dried breadcrumbs</p> + + <p>1 beaten egg</p> + </div> + </div> + + <p>Shape as croquettes and bake in oven or pan-broil. Serve + with tart jelly.</p> + + <h4>CHEESE STRAWS</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup stale bread</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1/2">½</span> cup grated cheese</p> + + <p><span class="fraction" + title="1/4">¼</span> cup milk</p> + + <p><span class="fraction" + title="2/3">⅔</span> cup flour</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon salt</p> + </div> + </div> + + <p>Make into dough; roll <span class="fraction" + title="1/4">¼</span> inch thick. Cut into strips 6 inches + long and <span class="fraction" + title="1/2">½</span> inch wide. Place on baking sheet. + Bake 20 minutes in moderate oven. Serve with soup, salad, + or pastry.</p><span class="pagenum"><a name="page106" + id="page106"></a>[pg 106]</span> + + <h3>SOUPS UTILIZE LEFTOVERS</h3> + + <p>In nearly every case when meat is purchased, some bone is + paid for. Too frequently this is either left at the market or + thrown away in the home. Bones, gristle, tough ends, head and + feet of chickens, head, fins and bones of fish, etc., should be + utilized for making soup.</p> + + <p>If a meat or fish chowder with plenty of vegetable + accompaniment is served, no other meat is required for the + usual home meal.</p> + + <p>If a cream of dried or fresh vegetables, or a meat stock + soup with plenty of vegetables or cereal content, is served, + the amount of meat eaten with the main course of the meal will + be materially lessened.</p> + + <p>Soups may be a most economical method of using water in + which meat, fish or vegetables have been cooked; also of + utilizing small portions of leftover meats, fish, vegetables or + cereal.</p> + + <p>Cream soups are made by cooking vegetables or cereal, then + utilizing the water in which they are cooked as part of the + liquid for the soup. Outer parts or wilted parts of vegetables + may be utilized for soups instead of being discarded. Water in + which ham or mutton has been boiled makes an excellent basis + for dried or fresh vegetable soups. In fact, soup can be made + from all kinds of leftovers—the variety and kind make + little difference so long as the mixture is allowed to simmer + for several hours and is properly seasoned.</p> + + <h4>CREAM SOUP</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/3">⅓</span> cup fat</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup flour</p> + + <p>1 teaspoon salt</p> + + <p>1 cup cereal or vegetable</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + + <p>1 pt. milk</p> + + <p>1 pt. water, in which vegetable or cereal was + cooked, or leftover water in which meat was cooked.</p> + </div> + </div> + + <p>Melt fat, add dry ingredients and, gradually, liquid. When + at boiling point, add vegetables or cereal and serve.</p> + + <h4>MEAT STOCK</h4> + + <p>Leftover bits of meat, bone, or gristle may be used alone or + with some fresh meat and bone from shin or neck.</p> + + <p>To each 1 lb. of meat and bone, add 1 qt. cold water. Let + stand 1 hour. Cover and bring slowly to boiling point and + simmer 2 to 3 hours. Remove bones and meat. Let stand until + cold. Skim off fat. Add vegetables cut in small pieces, season + as desired and cook until vegetables are tender. Leftover + cereals, as barley, oatmeal, etc., vegetables, macaroni, + tapioca, sago, etc., etc., may be added for increased food + value.</p><span class="pagenum"><a name="page107" + id="page107"></a>[pg 107]</span> + + <h4>TOMATO GUMBO SOUP</h4> + + <div class="poem"> + <div class="stanza"> + <p>Bones and gristle from chicken or turkey</p> + + <p>2 qts. cold water</p> + + <p>1 cup okra</p> + + <p>1 tablespoon chopped pimento</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p><span class="fraction" + title="1/2">½</span> cup rice</p> + + <p>2 tablespoons fat</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cups tomatoes</p> + + <p><span class="fraction" + title="1/4">¼</span> cup chopped parsley</p> + </div> + </div> + + <p>Soak bones and gristle in the cold water 1 hour. Then boil + slowly 1 hour, in same water. Strain out the bones and gristle + and add other ingredients to the liquor. Boil this mixture + slowly <span class="fraction" + title="3/4">¾</span> hour and serve.</p> + + <h4>LEGUME SOUP</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup dried peas, beans or lentils</p> + + <p>3 qts. cold water</p> + + <p>1 tablespoon onion pulp</p> + + <p>1 ham bone or <span class="fraction" + title="1/2">½</span> pound smoked sausage</p> + + <p>1 teaspoon celery salt</p> + + <p>2 teaspoons salt</p> + + <p>2 tablespoons flour, plus</p> + + <p>2 tablespoons cold water</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon pepper</p> + + <p>1 cup tomato</p> + </div> + </div> + + <p>Wash and soak dried legume over night. In morning drain, add + water, ham bone or sausage and cook very slowly until tender. + Add other ingredients, cook <span class="fraction" + title="1/2">½</span> hour and serve.</p> + + <h4>VEGETABLE SOUP</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 qt. boiling water</p> + + <p><span class="fraction" + title="1/2">½</span> cup carrots</p> + + <p><span class="fraction" + title="1/2">½</span> cup cabbage</p> + + <p>1 cup potatoes</p> + + <p>1 cup tomato juice and pulp</p> + + <p>1 tablespoon minced onion</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon pepper</p> + + <p>4 tablespoons fat</p> + + <p>4 cloves</p> + + <p>1 bayleaf</p> + + <p>2 teaspoons salt</p> + + <p>4 peppercorns</p> + + <p>2 tablespoons chopped parsley</p> + </div> + </div> + + <p>Heat onion, pepper, salt, bayleaf and peppercorns with + tomatoes for 20 minutes. Strain. To juice and pulp add other + ingredients and cook slowly 1 hour. Add parsley just before + serving.</p> + + <h4>CREAM OF CARROT SOUP</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups diced carrots</p> + + <p>2 cups water</p> + + <p>1 cup milk</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p>2 tablespoons fat</p> + + <p>2 tablespoons flour</p> + + <p>1 teaspoon salt</p> + </div> + </div> + + <p>Cook the carrots in the water until tender. Melt the fat, + add dry ingredients, add gradually the 1 cup water in which the + carrots were cooked and the milk. When at boiling point, serve + with a little grated <span class="pagenum"><a name="page108" + id="page108"></a>[pg 108]</span> raw carrot sprinkled over + top of soup. Any vegetable, raw or cooked, may be used in + the same way, as cauliflower, cabbage, peas, turnips, + etc.</p> + + <h4>SALMON CHOWDER</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked or canned fish</p> + + <p>1 cup cooked potato, diced</p> + + <p>1 cup peas</p> + + <p>2 tablespoons fat</p> + + <p>2 tablespoons flour</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon paprika</p> + + <p>2 cups milk</p> + + <p>1 cup water from boiled potatoes</p> + + <p>2 tablespoons chopped parsley</p> + + <p>1 teaspoon onion juice</p> + </div> + </div> + + <p>Melt fat, add dry ingredients and gradually the liquid. When + at boiling point, add parsley and serve.</p> + + <h4>CHEESE CREAM SOUP</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cheese</p> + + <p>2 cups milk</p> + + <p>2 tablespoons fat</p> + + <p><span class="fraction" + title="1-1/4">1¼</span> teaspoons salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon celery salt</p> + + <p>3 tablespoons flour</p> + </div> + </div> + + <p>Melt fat, add dry ingredients and gradually the liquid. When + at boiling point and just ready to serve add cheese. Any kind + of cheese may be used for this purpose.</p> + + <h4>BEAN SOUP</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup beans</p> + + <p>1 quart water</p> + + <p>1 tablespoon onion juice</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon Worcestershire + sauce</p> + + <p>1 cup brown stock</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon celery salt</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + + <p>1 hard cooked egg</p> + + <p>1 lemon, sliced</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon mustard</p> + + <p>2 tablespoons flour, plus 2 tablespoons cold + water</p> + </div> + </div> + + <p>Soak beans over night, drain. Place in 1 quart of fresh cold + water and cook until very tender. Add other ingredients and + bring to boiling point. Slice thin, hard cooked egg and lemon + from which seeds have been removed and serve with each portion. + Do not remove lemon rind as this gives a piquant flavor.</p> + + <h4>POTATO AND CHEESE SOUP</h4> + + <div class="poem"> + <div class="stanza"> + <p>2 cups cooked diced potatoes</p> + + <p>2 cups water in which potatoes were cooked</p> + + <p>1 cup milk</p> + + <p>2 teaspoons onion juice</p> + + <p>2 tablespoons fat</p> + + <p>3 tablespoons flour</p> + + <p><span class="fraction" + title="1-1/2">1½</span> teaspoons salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>2 tablespoons of finely chopped parsley</p> + + <p><span class="fraction" + title="1/4">¼</span> cup grated cheese</p> + </div> + </div> + + <p>Dice potatoes and cook slowly until very tender. Rub through + strainer, using potato and 2 cups of the water. Melt fat, add + dry ingredients and gradually the liquids and onion juice. When + ready to serve, sprinkle parsley and cheese over + top.</p><span class="pagenum"><a name="page109" + id="page109"></a>[pg 109]</span> + + <h3>ALL-IN-ONE-DISH MEALS</h3> + + <h4>NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO + COMPLETE A WELL-BALANCED MENU</h4> + + <h4>LENTILS WITH RICE AND TOMATOES</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="3/4">¾</span> cup lentils</p> + + <p>1 cup rice</p> + + <p>1 quart tomatoes</p> + + <p>1 teaspoon Worcestershire</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon bay leaf</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon sage</p> + </div> + </div> + + <p>Soak lentils over night; drain; add one quart fresh water + and one teaspoon of salt. Cook slowly until tender. Add other + ingredients. Steam or bake for 45 minutes.</p> + + <h4>RICE, TOMATOES, GREEN PEPPER AND BEEF</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup cooked rice</p> + + <p>1 pint tomatoes</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup green pepper + chopped</p> + + <p>2 cups fresh or left-over cooked meat</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + </div> + </div> + + <p>Mix all ingredients. Bake in greased dish slowly for one + hour.</p> + + <h4>HOMINY AND CURRIED MUTTON WITH BEETS</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup hominy which has been soaked over night, + drained</p> + + <p>1 quart fresh water and 1 teaspoon of salt added; + cook until tender</p> + + <p>2 cups mutton from shoulder</p> + + <p>1 teaspoon kitchen bouquet</p> + + <p>1 teaspoon curry</p> + + <p>2 cups water</p> + + <p>1 teaspoon Worcestershire sauce</p> + + <p>1 tablespoon cornstarch</p> + + <p>1 cup diced beets</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + </div> + </div> + + <p>Mix all ingredients thoroughly. Bake in covered casserole + slowly for one hour. Mutton should be cut in about one-inch + pieces.</p> + + <h4>TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED + PEPPERS</h4> + + <div class="poem"> + <div class="stanza"> + <p>4 cups water</p> + + <p>1 cup cornmeal</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup chopped + peppers</p> + + <p>2 cups cooked meat</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + </div> + </div> + + <p>To cornmeal add one-half cup of cold water. Boil three cups + of water and add cornmeal. Boil five minutes. Add other + ingredients. Cook in greased baking dish for one + hour.</p><span class="pagenum"><a name="page110" + id="page110"></a>[pg 110]</span> + + <h4>BAKED SOY BEANS WITH GREENS AND TOMATO</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 pint soy beans</p> + + <p><span class="fraction" + title="1/4">¼</span> lb. salt pork</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon soda</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>1 onion</p> + + <p><span class="fraction" + title="1-1/2">1½</span> tablespoons salt</p> + + <p><span class="fraction" + title="3/4">¾</span> cup molasses</p> + + <p><span class="fraction" + title="3/4">¾</span> tablespoon mustard</p> + + <p>Boiling water (about one quart)</p> + + <p>1 pint tomatoes</p> + + <p>2 cups cooked spinach</p> + </div> + </div> + + <p>Soak beans over night; drain. Cover with fresh water and the + soda and boil, until skins break, but do not let beans become + broken. Cut rind from salt pork and cut into six or eight + pieces. To 1 cup of boiling water add the cayenne, salt, + molasses, mustard and tomatoes. In bottom of bean pot place the + onion and a piece of salt pork. Add beans. Pour over this the + seasonings. Cover the beans with boiling water. Bake three + hours covered. Uncover, put spinach to which has been added 1 + teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon + of pepper, on top. Bake 30 minutes and serve.</p> + + <h4>CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH</h4> + + <p>One cup of kidney beans, soak over night; drain. Cover with + fresh water. Add 2 teaspoons of salt, cook in small amount of + water until tender. Force through colander. Measure + <span class="fraction" + title="1-1/2">1½</span> cups and add one-quarter pound + salt pork chopped fine, 1 teaspoon Worcestershire sauce, + 1 cup of water or meat stock or gravy.</p> + + <p>Place half of mixture in greased baking dish. Cover with two + cups of spinach, to which has been added one-quarter cup of + vinegar, 2 tablespoons of fat and one-half teaspoon of salt. + Cover with other half of bean mixture. Bake 20 minutes.</p> + + <h4>SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE + SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup macaroni</p> + + <p>1 cup peas</p> + + <p>1 pint tomatoes, juice and pulp</p> + + <p>1 cup grated cheese</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + </div> + </div> + + <p>Cook macaroni until tender in one quart of boiling water and + one teaspoon of salt; drain. Melt fat, add flour, salt and + cayenne. Gradually add tomatoes and when at boiling point + remove from fire, add cheese and peas. Place macaroni in + greased baking dish, pour sauce over it and bake 30 + minutes.</p><span class="pagenum"><a name="page111" + id="page111"></a>[pg 111]</span> + + <h4>CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup rice</p> + + <p>1 cup cheese</p> + + <p>1 cup corn</p> + + <p><span class="fraction" + title="1-1/2">1½</span> cup milk</p> + + <p><span class="fraction" + title="1/4">¼</span> cup fat</p> + + <p><span class="fraction" + title="1/4">¼</span> cup flour</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + </div> + </div> + + <p>Melt fat until brown. Add flour and seasonings. Heat until + brown. Add milk gradually. When at boiling point add other + ingredients. Place in baking dish and bake 45 minutes.</p> + + <h4>FISH AND VEGETABLE CHOWDER</h4> + + <div class="poem"> + <div class="stanza"> + <p>3 lbs. fish</p> + + <p>2 cups diced potatoes</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup chopped onion</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped salt pork</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>1 cup peas</p> + + <p>2 cups cold water</p> + + <p>2 tablespoons fat</p> + + <p>2 tablespoons flour</p> + + <p>1 cup diced carrots</p> + + <p>1 pint scalded milk</p> + </div> + </div> + + <p>Cut fish into small pieces. Cover bones, fins and head with + cold water. Simmer 15 minutes; strain. Cook onion and salt pork + until brown. In kettle place layers of fish and mixed + vegetables. To water in which bones, etc., have been cooked, + add the seasonings. Mix all ingredients. Cook forty minutes, + slowly, covered.</p> + + <h4>SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 smoked haddock</p> + + <p>1 cup samp, which has been soaked over night and + cooked until tender</p> + + <p>1 quart water and 1 teaspoon of salt</p> + + <p>2 teaspoons horseradish (grated)</p> + + <p>1 pint tomatoes</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/4">¼</span> teaspoon cayenne</p> + + <p>2 tablespoons cornstarch</p> + </div> + </div> + + <p>Pour 1 cup of boiling water and one-half cup of boiling milk + over fish. Let stand one-half hour, pour off liquid. Place fish + in baking dish. Place samp on fish. Mix other ingredients and + pour on top. Cover and bake three-quarters of an hour.</p> + + <h4>CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN + SAUCE</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked spaghetti</p> + + <p>2 cups brown stock</p> + + <p>2 cups water, or</p> + + <p>2 bouillon cubes</p> + + <p>2 tablespoons flour</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/2">½</span> cup chopped peanuts</p> + + <p>1 cup diced carrots</p> + + <p>3 tablespoons chopped olives</p> + </div> + </div> + + <p>Blend flour with 2 tablespoons cold water. Dissolve bouillon + cubes in the boiling water. Mix all ingredients. Place in + casserole and bake 45 minutes or until spaghetti is + tender.</p><span class="pagenum"><a name="page112" + id="page112"></a>[pg 112]</span> + + <h4>LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND + OLIVES</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 cup cooked lentils</p> + + <p>1 cup chopped peanuts</p> + + <p>1 cup grated cheese</p> + + <p>1 cup bread crumbs</p> + + <p>1 tablespoon fat</p> + + <p>2 tablespoons lemon juice</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>1 teaspoon onion juice</p> + </div> + </div> + + <p>Mix all. Place in a greased dish. Bake 30 minutes. Then pour + over top a sauce made by melting 2 tablespoons of fat, adding 2 + tablespoons flour, one-half teaspoon of salt and one-eighth + teaspoon cayenne. Then add 1 cup of milk gradually. When at + boiling point add 3 tablespoons of chopped olives. Pour this + sauce over the roast and bake 20 minutes. Serve at once.</p> + + <h4>CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH</h4> + + <div class="poem"> + <div class="stanza"> + <p>1 lb. codfish</p> + + <p><span class="fraction" + title="1/3">⅓</span> cup pimento</p> + + <p>1 cup cornmeal</p> + + <p>2 cups tomatoes, juice and pulp</p> + + <p>2 teaspoons salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon cayenne</p> + + <p>3 cups boiling water</p> + </div> + </div> + + <p>Mix cornmeal with one-half cup of cold water. Add to the + boiling water. Boil five minutes. In greased baking dish place + fish which has been soaked over night. Place pimento on fish. + Place cornmeal on pimento. To tomatoes add seasonings and pour + over all. Bake slowly 45 minutes.</p> + + <h4>CURRIED VEGETABLES</h4> + + <p>One-half cup dried peas, beans or lentils, soaked over night + and cooked until tender.</p> + + <div class="poem"> + <div class="stanza"> + <p><span class="fraction" + title="1/2">½</span> cup turnips</p> + + <p><span class="fraction" + title="1/2">½</span> cup of carrots</p> + + <p>1 cup outer parts of celery</p> + + <p><span class="fraction" + title="1/2">½</span> cup of peas</p> + + <p><span class="fraction" + title="1/2">½</span> teaspoon celery salt</p> + + <p><span class="fraction" + title="1/8">⅛</span> teaspoon pepper</p> + + <p>3 tablespoons drippings</p> + + <p>3 tablespoons whole wheat flour</p> + + <p>1 teaspoon curry powder</p> + + <p>1 teaspoon salt</p> + + <p><span class="fraction" + title="1/2">½</span> cup meat stock or water</p> + + <p>1 cup tomato juice and pulp</p> + + <p>1 teaspoon onion juice</p> + </div> + </div> + + <p>Melt the fat. Add the seasoning; gradually the liquid. Add + the vegetables. Cook 20 minutes. Serve very hot. This is an + especially good way of adding the necessary flavor to + lentils.</p><span class="pagenum"><a name="page113" + id="page113"></a>[pg 113]</span> + + <h3>WHEATLESS DAY MENUS</h3> + + <h4>1</h4> + + <h4>BREAKFAST</h4> + + <div class="poem"> + <div class="stanza"> + <p>Stewed Prunes</p> + + <p>Oatmeal</p> + + <p>Corn Muffins</p> + + <p>Top Milk</p> + + <p>Coffee</p> + </div> + </div> + + <h4>LUNCHEON OR SUPPER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Cream of Spinach Soup</p> + + <p>All Rye Rolls</p> + + <p>Scalloped Potatoes</p> + + <p>Marmalade</p> + </div> + </div> + + <h4>DINNER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Pot Roast</p> + + <p>Buttered Beets</p> + + <p>Fried Egg Plant</p> + + <p>Southern Spoon Bread</p> + + <p>Maple Cornstarch Pudding</p> + </div> + </div> + <hr /> + + <h4>2</h4> + + <h4>BREAKFAST</h4> + + <div class="poem"> + <div class="stanza"> + <p>Dried Apricots</p> + + <p>Cornflakes</p> + + <p>Rye and Peanut Muffins</p> + + <p>Top Milk</p> + + <p>Coffee</p> + </div> + </div> + + <h4>LUNCHEON OR SUPPER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Nut and Bean Loaf with White Sauce</p> + + <p>Corn Pone</p> + + <p>Oatmeal Cookies</p> + + <p>Currant or Plum Jelly</p> + + <p>Tea</p> + </div> + </div> + + <h4>DINNER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Beef Casserole</p> + + <p>Baked Potatoes</p> + + <p>Green Beans</p> + + <p>Barley Biscuits</p> + + <p>Cranberry Tapioca Pudding</p> + </div> + </div> + <hr /> + + <h4>3</h4> + + <h4>BREAKFAST</h4> + + <div class="poem"> + <div class="stanza"> + <p>Baked Apple Stuffed with Nuts</p> + + <p>Fried Cornmeal Mush</p> + + <p>Maple Syrup</p> + + <p>Coffee</p> + </div> + </div><span class="pagenum"><a name="page114" + id="page114"></a>[pg 114]</span> + + <h4>LUNCHEON OR SUPPER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Split Pea Soup</p> + + <p>Rye Muffins</p> + + <p>Corn Oysters</p> + + <p>Cranberry Jelly</p> + </div> + </div> + + <h4>DINNER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Mutton Pie</p> + + <p>Glazed Sweet Potatoes</p> + + <p>Pickled Beets</p> + + <p>Oatmeal Bread</p> + + <p>Scalloped Tomatoes</p> + + <p>Brown Betty</p> + </div> + </div> + + <h4>4</h4> + + <h4>BREAKFAST</h4> + + <div class="poem"> + <div class="stanza"> + <p>Dried Peaches with Jelly Garnish</p> + + <p>Corn Puffs and Dates</p> + + <p>Top of Milk</p> + + <p>Rye Muffins</p> + + <p>Coffee</p> + </div> + </div> + + <h4>LUNCHEON OR SUPPER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Macaroni and cheese</p> + + <p>Corn and Rice Muffins</p> + + <p>Canned Fruit</p> + + <p>Cocoa</p> + </div> + </div> + + <h4>DINNER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Cream of Carrot Soup</p> + + <p>Swiss Steak</p> + + <p>Stewed Tomatoes</p> + + <p>Natural Rice</p> + + <p>Cole Slaw</p> + + <p>Oatmeal Rolls</p> + + <p>Brown Betty</p> + </div> + </div> + + <h4>5</h4> + + <h4>BREAKFAST</h4> + + <div class="poem"> + <div class="stanza"> + <p>Baked Apples with Marmalade Center</p> + + <p>Cream of Grits Cereal</p> + + <p>Top of Milk</p> + + <p>Rye Finger Rolls</p> + + <p>Coffee</p> + </div> + </div> + + <h4>LUNCHEON OR SUPPER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Cream of Lentil Soup</p> + + <p>Corn Muffins</p> + + <p>Prunes</p> + + <p>Hot Tea</p> + </div> + </div><span class="pagenum"><a name="page115" + id="page115"></a>[pg 115]</span> + + <h4>DINNER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Casserole of Beef and Rice</p> + + <p>Baked Potatoes</p> + + <p>Stewed Corn</p> + + <p>Cabbage Salad</p> + + <p>Chocolate Cornstarch Pudding</p> + </div> + </div> + + <h3>MEATLESS DAY MENUS</h3> + + <h4>1</h4> + + <h4>BREAKFAST</h4> + + <div class="poem"> + <div class="stanza"> + <p>Baked Pears with Cloves and Ginger</p> + + <p>Cornmeal and Farina Cereal</p> + + <p>Coffee</p> + + <p>Toast</p> + </div> + </div> + + <h4>LUNCHEON OR SUPPER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Welsh Rarebit</p> + + <p>Hot Tea</p> + + <p>Fruit Muffins</p> + + <p>Lettuce Salad</p> + </div> + </div> + + <h4>DINNER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Cream of Corn Soup</p> + + <p>Baked Fish</p> + + <p>Macaroni with Tomato Sauce</p> + + <p>Whole Wheat Bread</p> + + <p>Lyonnaise Potatoes</p> + + <p>Orange Sago Custard</p> + </div> + </div> + + <h4>2</h4> + + <h4>BREAKFAST</h4> + + <div class="poem"> + <div class="stanza"> + <p>Dried Peaches</p> + + <p>Fried Hominy</p> + + <p>Marmalade</p> + + <p>Coffee</p> + + <p>Popovers</p> + </div> + </div> + + <h4>LUNCHEON OR SUPPER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Bean Soup</p> + + <p>Lettuce Salad</p> + + <p>Cheese Straws</p> + + <p>Olives</p> + </div> + </div><span class="pagenum"><a name="page116" + id="page116"></a>[pg 116]</span> + + <h4>DINNER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Chicken Fricassee</p> + + <p>Dumplings</p> + + <p>Baked Squash</p> + + <p>Peas</p> + + <p>Cranberry Jelly</p> + + <p>Barley Muffins</p> + + <p>Mock Mince Pie</p> + </div> + </div> + + <h4>3</h4> + + <h4>BREAKFAST</h4> + + <div class="poem"> + <div class="stanza"> + <p>Oranges</p> + + <p>Pearled Barley</p> + + <p>Top Milk</p> + + <p>Currant Jelly</p> + + <p>Rye Bread Toasted</p> + + <p>Coffee</p> + </div> + </div> + + <h4>LUNCHEON OR SUPPER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Mixed Vegetable Salad</p> + + <p>Boston Brown Bread</p> + + <p>Hot Tea</p> + </div> + </div> + + <h4>DINNER</h4> + + <div class="poem"> + <div class="stanza"> + <p>Clam Chowder</p> + + <p>Spinach and Cheese Loaf</p> + + <p>Carrots</p> + + <p>Creamed Cauliflower</p> + + <p>Oatmeal Nut Bread</p> + + <p>Spice Pudding</p> + + <p>Hard Sauce</p> + </div> + </div> + + <h3>MEAT SUBSTITUTE DINNERS</h3> + + <div class="poem"> + <div class="stanza"> + <p>Consommé with Spaghetti</p> + + <p>Cornmeal Muffins</p> + + <p>Cabbage and Cheese</p> + + <p>Julienne Potatoes</p> + + <p>Carrots</p> + + <p>Dressed Lettuce</p> + + <p>Jellied Prunes with Nuts</p> + </div> + + <div class="stanza"> + <p>Thin Bean Soup</p> + + <p>Rye Rolls</p> + + <p>Corn and Oyster Fritters</p> + + <p>Baked Potato</p> + + <p>Scalloped Tomato</p> + + <p>Apple and Celery Salad</p> + + <p>Graham Pudding with Hard Sauce</p> + </div> + </div><span class="pagenum"><a name="page117" + id="page117"></a>[pg 117]</span> + + <div class="poem"> + <div class="stanza"> + <p>Consommé with Tapioca</p> + + <p>Brown Bread</p> + + <p>Salmon Loaf or Escalloped Salmon</p> + + <p>Creamed Potatoes</p> + + <p>Peas</p> + + <p>Lettuce Salad</p> + + <p>Gelatine Dessert</p> + </div> + + <div class="stanza"> + <p>Thin Cream of Celery Soup</p> + + <p>Rye Bread</p> + + <p>Nut Loaf</p> + + <p>Brown Sauce</p> + + <p>Scalloped Potatoes</p> + + <p>Spinach</p> + + <p>Lettuce Salad with Tomato Jelly</p> + + <p>Sago Pudding</p> + </div> + + <div class="stanza"> + <p>Scalloped Hominy and Cheese</p> + + <p>Swiss Chard or Spinach</p> + + <p>Whole Wheat Bread</p> + + <p>Stuffed Baked Potato</p> + + <p>Baked Pears</p> + + <p>Molasses Cookies</p> + </div> + + <div class="stanza"> + <p>Escalloped Codfish</p> + + <p>Baked Onions</p> + + <p>Corn Bread</p> + + <p>Apple Salad</p> + + <p>Fig and Date Pudding with Tart Jelly</p> + </div> + + <div class="stanza"> + <p>Cream of Barley Soup</p> + + <p>Turkish Pilaf</p> + + <p>War Muffins</p> + + <p>Apple and Cabbage Salad</p> + + <p>Chocolate Bread Pudding</p> + </div> + + <div class="stanza"> + <p>Cream of Rice Soup</p> + + <p>Rye Meal Rolls</p> + + <p>Kidney Bean Croquette</p> + + <p>Greens</p> + + <p>Dried Apricot Butter</p> + + <p>Oranges, Bananas and Dates</p> + + <p>Ginger Cookies</p> + </div> + + <div class="stanza"> + <p>Bean Soup</p> + + <p>Welsh Rarebit or a Cheese Dish</p> + + <p>Natural Rice</p> + + <p>Tomato Sauce</p> + + <p>Corn Meal Parker House Rolls</p> + + <p>Dried Peach Pudding</p> + </div> + </div><span class="pagenum"><a name="page118" + id="page118"></a>[pg 118]</span> + + <h3>VEGETABLE DINNERS</h3> + + <div class="poem"> + <div class="stanza"> + <p>Corn Soup</p> + + <p>Oatmeal Bread</p> + + <p>Nut Loaf</p> + + <p>Tomato Sauce</p> + + <p>Green Beans</p> + + <p>Potatoes au Gratin</p> + + <p>Jellied Prunes</p> + </div> + + <div class="stanza"> + <p>Boston Roast</p> + + <p>Tart Jelly</p> + + <p>Whole Wheat Bread</p> + + <p>Creamed Cauliflower</p> + + <p>Squash</p> + + <p>Cranberry Slump</p> + </div> + + <div class="stanza"> + <p>Kidney Beans with Rice</p> + + <p>Fried Apples with Raisins</p> + + <p>Celery in Brown Sauce</p> + + <p>Cornmeal Baking Powder Biscuits</p> + + <p>Tapioca Cream</p> + </div> + + <div class="stanza"> + <p>Baked Beans</p> + + <p>Boston Brown Bread</p> + + <p>Spinach</p> + + <p>Apple and Pimento Salad</p> + + <p>Gelatine Dessert</p> + </div> + + <div class="stanza"> + <p>Cream of Vegetable Soup</p> + + <p>Lima Bean Croquets</p> + + <p>Creamed Potatoes</p> + + <p>Carrots</p> + + <p>Pickled Beets</p> + + <p>Cornmeal and Rye Muffins</p> + + <p>Cottage Pudding</p> + </div> + + <div class="stanza"> + <p>Cream of Celery Soup</p> + + <p>Rye Bread</p> + + <p>Spinach Loaf</p> + + <p>Cabbage and Pepper Relish</p> + + <p>Brown Rice</p> + + <p>Marmalade Pudding</p> + </div> + + <div class="stanza"> + <p>Cream of Tomato Soup</p> + + <p>Corn Sticks</p> + + <p>Baked Macaroni and Cheese</p> + + <p>Baked Sweet Potatoes</p> + + <p>Eggplant</p> + + <p>Beet and Cabbage Relish</p> + + <p>Whole Wheat Bread</p> + + <p>Apricot Shortcake</p> + + <p>Hard Sauce</p> + </div> + </div><span class="pagenum"><a name="page119" + id="page119"></a>[pg 119]</span> + + <center> + Of our men we ask their lives; Of ourselves, a little less + food. + </center><span class="pagenum"><a name="page120" + id="page120"></a>[pg 120]</span> + + <h3>SAVE AND SERVE</h3> + + <p><u>TO SAVE BREAD.</u> Serve bread or rolls made from corn, + rye or from coarse flours. Use breakfast foods and hot cakes, + composed of corn, oatmeal, buckwheat, rice or hominy. Serve no + toast as garniture or under meat. Serve war breads. Use every + part of the bread, either fresh or stale, for puddings and + toast; or dried and sifted for baked croquettes; or use to + extend flour in the making of muffins and drop cakes.</p> + + <p><u>TO SAVE MEAT.</u> Use more chicken, hare, rabbits, duck, + goose, lobster, oysters, clams and egg and cheese dishes of all + kinds. Use less beef, mutton, and pork and serve smaller + portions at table of these meats. Have fewer of these items on + the menu. Provide more entrees and made-over dishes in which a + smaller quantity of meat is extended by the use of potatoes, + rice, hominy, etc. Use beans, as they contain nearly the same + nutritive value as meat. Serve bacon only as a dish and not as + a garniture, and this way not more than once a week. Use + cheese, dried vegetables and nuts. Use fish and meat chowders. + Use meat extension dishes. Serve vegetable dinners.</p> + + <p><u>TO SAVE SUGAR.</u> Use less candy and sweet drinks. Use + honey, maple sugar, corn syrup, molasses and dark syrups with + hot cakes and waffles and in all cooking, in order to save + butter and sugar. Use all classes of fruit preserves, jam, + marmalades and jellies. Do not frost or ice cakes. Serve dried + fruits with cereals, and no sugar is + needed.</p><span class="pagenum"><a name="page121" + id="page121"></a>[pg 121]</span> + + <p><u>TO SAVE FATS.</u> Serve as few fried dishes as possible, + so as to save both butter and lard, and in any event use + vegetable oils for frying—that is, olive oil, corn oil, + cottonseed oil, vegetable oil compounds, etc. Trim all coarse + fats from meats before cooking and use the waste fats for + shortening and for soap. We are short of soap fats as our + supplies of tropical oils used for soap-making are reduced. Do + not waste soap. Save fat from soup stock and from boiled meats. + Use butter substitutes where possible.</p> + + <p><u>TO SAVE MILK.</u> Use it all. Buy whole milk and let + cream rise. Use this cream, and you secure your milk without + cost. Economize on milk and cream except for children. Serve + buttermilk. Serve cottage cheese regularly in varying forms. It + is especially nutritious. Use skimmed milk in cooking. A great + quantity of it goes to waste in this country. Use cheese + generally. The children must have milk whole, therefore reduce + the use of cream.</p> + + <p><u>USE VEGETABLES.</u> Use more vegetables and potatoes. + Make fruits and vegetables into salads and attractive dishes. + Feature vegetable dinners and salads of all kinds. Encourage + the use of cheese with salads. Make all types of salads from + vegetables. We have a great surplus of vegetables, and they can + be used by substituting them for staples so that the staples + most needed will be saved.</p> + + <p>Make all kinds of vegetable soups, especially the cream + soups, in which the waste from staple vegetables, such as outer + leaves and wilted parts, can be utilized. These are wholesome + and nutritious and save + meat.</p><span class="pagenum"><a name="page122" + id="page122"></a>[pg 122]</span> + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of Foods That Will Win The War And How To +Cook Them (1918), by C. Houston Goudiss and Alberta M. Goudiss + +*** END OF THIS PROJECT GUTENBERG EBOOK FOODS THAT WILL WIN THE WAR *** + +***** This file should be named 15464-h.htm or 15464-h.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/5/4/6/15464/ + +Produced by Albert R. Mann Library. Home Economics Archive: +Research, Tradition and History (HEARTH). 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