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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/15464-8.txt b/15464-8.txt new file mode 100644 index 0000000..1983fad --- /dev/null +++ b/15464-8.txt @@ -0,0 +1,6506 @@ +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. + + + + + +[Illustration: save + + 1-wheat + _use more corn_ + + 2-meat + _use more fish & beans_ + + 3-fats + _use just enough_ + + 4-sugar + _use syrups_ + + and serve + the cause of freedom + U.S. FOOD ADMINISTRATION] + + +[Illustration: food + + 1--buy it with thought + 2--cook it with care + 3--serve just enough + 4--save what will keep + 5--eat what would spoil + 6--home-grown is best + +_don't waste it_] + + + + +FOODS THAT WILL WIN THE WAR + +AND + +HOW TO COOK THEM + +BY C. HOUSTON GOUDISS + +FOOD EXPERT AND PUBLISHER OF THE FORECAST MAGAZINE + +AND + +ALBERTA M. GOUDISS + +DIRECTOR OF THE SCHOOL OF MODERN COOKERY + +The authors can be reached by addressing the + +WORLD SYNDICATE COMPANY + +NEW YORK + +Copyright 1918 by THE FORECAST PUBLISHING CO. + +_All rights reserved, including the translation into foreign +languages, including the Scandinavian._ + +[Illustration: _This is_ what GOD gives us. + +What are you giving so that others may live? + +_Eat less_ + WHEAT + MEAT + FATS + SUGAR + +Send more to Europe or they will Starve] + + + + +FOREWORD + + +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. + +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. + +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. + +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 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. + +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. + +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. + +_The Authors._ + + + + +CONTENTS + + PAGE + FOREWORD 4 + + SAVE WHEAT: Reasons Why Our Government Asks Us to Save Wheat, with + Practical Recipes for the Use of Other Grains 11 + A General rule for proportions in bread-making 15 + Use of Corn 18 + Use of Oats 20 + Use of Rye 22 + Use of Barley 23 + Use of Potatoes 24 + Use of Mixed Grains 25 + Pancakes and Waffles 27 + + SAVE MEAT: Reasons Why Our Government Has Asked Us to Save Meat, + with Practical Recipes for Meat Conservation 29 + Selection of Meat 33, 36, 37, 38 + Methods of Cooking 34, 35 + Charts 36, 37 + Comparative Composition of Meat and Meat Substitutes 38 + Economy of Meat and Meat Substitutes 39 + Meat Economy Dishes 41 + Fish as a Meat Substitute 44 + Fish Recipes 46 + Cheese as a Meat Substitute 49 + Meat Substitute Dishes 53 + + SAVE SUGAR: Reasons Why Our Government Asks Us to Save Sugar, with + Practical Recipes for Sugarless Desserts, Cakes, Candies + and Preserves 57 + Sugarless Desserts 61 + Sugarless Preserves 71 + + SAVE FAT: Reasons Why Our Government Asks Us to Save Fat, with + Practical Recipes for Fat Conservation 73 + To Render Fats 78 + Various Uses for Leftover Fats 82 + + SAVE FOOD: Reasons Why Our Government Asks Us Not to Waste Food, + with Practical Recipes for the Use of Leftovers 83 + A Simple Way to Plan a Balanced Ration 84 + Table Showing Number of Calories per Day Required by Various + Classes 91 + Sauces Make Leftovers Attractive 93 + Use of Gelatine in Combining Leftovers 97 + Salads Provide an Easy Method of Using Leftovers 99 + Use of Stale Bread, Cake and Leftover Cereals 102 + Soups Utilize Leftovers 106 + All-in-one-dish Meals--Needing only fruit or simple dessert, + bread and butter to complete a well-balanced menu 109 + Wheatless Day Menus 113 + Meatless Day Menus 115 + Meat Substitute Dinners 116 + Vegetable Dinners 118 + Save and Serve--Bread; Meat; Sugar; Fat; Milk; Vegetables + 120, 121 + Blank Pages for Recording Favorite Family Recipes 122 + + + + +_The Recipes in this book have been examined and approved by the +United States Food Administration_ + + +_Illustrations furnished by courtesy of the United States Food +Administration_ + + + + +[Illustration] + +All the recipes in this book have been prepared and used in The School +of Modern Cookery conducted by _The Forecast Magazine_ 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. + +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. + + + + +FOODS THAT WILL WIN THE WAR + + + + +[Illustration] + + + + +SAVE WHEAT + +_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE WHEAT, WITH PRACTICAL +RECIPES FOR THE USE OF OTHER GRAINS_ + + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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 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. + +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. + +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. + +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. + +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. + +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 moisture, it is best to reserve part of +the wheat for the second kneading. + +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. + +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 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: + + 3-1/2 cupfuls of flour (this includes added cereals) + 1 cupful of water or milk + 1/2 tablespoon shortening + 1-1/2 teaspoons salt + 1 cake of compressed yeast + + 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. + +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. + +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; 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. + +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. + +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. + +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, 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. + +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. + +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. + +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. + +[Illustration: Breads Made From the Coarser Flours, Whole Wheat, +Cornmeal, Rye, Conserve Our Wheat Supply] + + +_To Conform to U.S. Food Administration Regulations During the War, +Eliminate Fat and Sweetening in Breads--Whenever Fat Is Used, Use +Drippings_ + + + +THE USE OF CORN + + +CORNMEAL ROLLS + + 1 cup bread flour + 1 cup cornmeal + 4 teaspoons baking powder + 2 tablespoons fat + 1 egg + 1/3 cup milk + 1-1/2 teaspoons salt + 1 tablespoon sugar + +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. + + +BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS + + 2 cups cornmeal + 1 egg + 2 tablespoons sugar + 2 tablespoons fat + 2 cups sour or buttermilk + 1 teaspoon salt + 1 teaspoon soda + +Dissolve soda in a little cold water. Mix ingredients adding soda +last. Bake in hot oven 20 minutes. + + +CORNMEAL GRIDDLE CAKES + + 1-1/3 cups cornmeal + 1-1/2 cups boiling water + 3/4 cup milk + 2 tablespoons fat + 1 tablespoon molasses + 2/3 cup flour + 1-1/2 teaspoons salt + 4 teaspoons baking powder + +Scald meal with boiling water. Add milk, fat and molasses. Add sifted +dry ingredients. Bake on hot griddle. + + +SOUTHERN SPOON BREAD + + 1 cup white cornmeal + 2 cups boiling water + 1/4 cup bacon fat or drippings + 3 teaspoons baking powder + 1 teaspoon salt + 2 eggs + 3 slices bread + 1/2 cup cold water + 1 cup milk +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. + + +SPOON BREAD + + 2 cups water + 1 cup milk + 1 cup cornmeal + 1/3 cup sweet pepper + 1 tablespoon fat + 2 eggs + 2 teaspoons salt + +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. + + +CORNMEAL RAGGED ROBINS + + 1-1/2 cups cornmeal + 1 cup bread flour + 1-1/2 teaspoons salt + 1-1/3 cups milk + 2-1/2 teaspoons cream of tartar + 4 tablespoons fat + 1-1/4 teaspoons soda + +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. + + +INDIAN PUDDING + + 4 cups milk + 1/3 cup cornmeal + 1/3 cup molasses + 1 teaspoon salt + 1 teaspoon ginger + 1 teaspoon allspice + +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. + + +TAMALE PIE + + 2 cups cornmeal + 5 cups water (boiling) + 2 tablespoons fat + 1 teaspoon salt + 1 onion + 2 cups tomatoes + 2 cups cooked or raw meat cut in small pieces + 1/4 cup green peppers + +To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half +hour. Brown onion in fat, add meat. Add salt, 1/8 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. + + +EGGLESS CORN BREAD + + 1 cup cornmeal + 1/2 cup bread flour + 3 tablespoons molasses + 1 cup milk + 3 teaspoons baking powder + 2 teaspoons salt + 2 tablespoons fat + +Beat thoroughly. Bake in greased muffin pans 20 minutes. + + +SWEET MILK CORN BREAD + + 2 cups cornmeal + 2 cups sweet milk (whole or skim) + 4 teaspoons baking powder + 2 tablespoons corn syrup + 2 tablespoons fat + 1 teaspoon salt + 1 egg + +Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat +well. Bake in shallow pan for about 30 minutes. + + +SOUR MILK CORN BREAD + + 2 cups cornmeal + 2 cups sour milk + 1 teaspoon soda + 2 tablespoons fat + 2 tablespoons corn syrup or molasses + 1 teaspoon salt + 1 egg + +Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased +pan 20 minutes. + + + + +THE USE OF OATS + + +COOKED OATMEAL BREAD + + 3 cups thick cooked oatmeal + 2 tablespoons fat + 1-1/2 tablespoons salt + 3 tablespoons molasses + 1-1/2 cakes yeast + 3/4 cup lukewarm water + About 5 cups flour + +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. + + +OATMEAL BREAD + + 2 cups rolled oats + 2 cups boiling water + 1/3 cup molasses + 1 yeast cake + 3/4 cup lukewarm water + 1 tablespoon salt + 2 tablespoons fat (melted) + About 6 cups bread flour + +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. + + +OATMEAL NUT BREAD + + 1 cake compressed yeast + 2 cups boiling water + 1/2 cup lukewarm water + 2 cups rolled oats + 1 teaspoon salt + 1/4 cup brown sugar or 2 tablespoons corn syrup + 2 tablespoons fat + 4 cups flour + 1/2 cup chopped nuts. + +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. + +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. + + +OATMEAL SCONES + + 1 cup cold porridge (stiff) + 1 cup boiling water + 1 tablespoon fat + 1/2 teaspoon baking powder or 1/4 teaspoon soda + 1 teaspoon corn syrup + 1/2 teaspoon salt + +Mix soda, boiling water and fat. Mix all. Turn on board. Mould +flat--cut 1/4-inch thick and bake on griddle. + + +OATMEAL MUFFINS + + 1-1/3 cups flour + 2 tablespoons molasses + 1/2 teaspoon salt + 2 tablespoons fat + 3 teaspoons baking powder + 1 egg beaten + 1/2 cup milk + 1 cup cooked oatmeal + +Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well. +Bake in greased tins 20 minutes. + + +ROLLED OATS RAGGED ROBINS + + 1-1/2 cups rolled oats + 1 cup bread flour + 1-1/3 teaspoons salt + 1-1/3 cups milk + 2-1/2 teaspoons cream of tartar + 4 tablespoons fat + 1-1/4 teaspoons soda + +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.) + + + + +THE USE OF RYE + + +RYE YEAST BREAD + + 1 cup milk and water, or water + 1 tablespoon fat + 2 tablespoons corn syrup + 1 teaspoon salt + 2-1/2 cups rye flour + 2-1/2 cups wheat flour + 1/2 cake compressed yeast + 2 tablespoons water + +Combine ingredients. Mix into dough and knead. Let rise until double +original bulk. Knead again. When double bulk, bake about + + +RYE ROLLS + + 4 cups rye flour + 1-1/2 teaspoons salt + 6 teaspoons baking powder + 1-1/2 cups milk + 2 tablespoons fat + 1 cup chopped nuts + +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. + + +WAR BREAD + + 2 cups boiling water + 2 tablespoons sugar + 1-1/2 teaspoons salt + 1/4 cup lukewarm water + 2 tablespoons fat + 6 cups rye flour + 1-1/2 cups whole wheat flour + 1 cake yeast + +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. + + +RYE RAGGED ROBINS + + 1-1/2 cups rye flour + 1 cup bread flour + 1-1/2 teaspoons salt + 1-1/3 cups milk + 2-1/2 teaspoons cream of tartar + 4 tablespoons fat + 1-1/4 teaspoons soda + +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. + + + + +THE USE OF BARLEY + + +BARLEY YEAST BREAD + + 1 cup milk and water, or water + 2 tablespoons corn syrup + 1 tablespoon fat + 1-1/2 teaspoons salt + 1-1/6 cups barley flour + 2-1/3 cups wheat flour + 1/2 cake compressed yeast + +Soften the yeast in 1/4 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. + + +BARLEY MUFFINS + + 1-1/4 cups whole wheat flour + 1 cup barley meal + 1/2 teaspoon salt + 3 teaspoons baking powder + 1 egg + 1-1/4 cups sour milk + 1/2 teaspoon soda + 2 tablespoons drippings + +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. + + +BARLEY SPOON BREAD + + 2 tablespoons pork drippings + 3 cups boiling water + 1 cup barley meal + 2 eggs + +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. + + +BARLEY PUDDING + + 5 cups milk + 1/2 cup barley meal + 1/2 teaspoon salt + 1/2 teaspoon ginger + 3/4 cup molasses + +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. + + +BARLEY SCONES + + 1 cup whole wheat flour + 1 cup barley meal + 1/2 teaspoon salt + 2 teaspoons baking powder + 3 tablespoons fat + 3/4 cup sour milk + 1/3 teaspoon soda + +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. + + + + +THE USE OF POTATO + + +POTATO BISCUIT + + 1 cup mashed lightly packed potato + 2 tablespoons fat + 1 cup whole wheat flour + 1 teaspoons baking powder + 1 teaspoon salt + About 1/2 cup milk or water in which potatoes were cooked + +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 1/2 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.) + + +POTATO BREAD + + 1-1/2 cups tightly packed mashed potato + 2-1/2 cups wheat flour + 1 tablespoon warm water + 1/2 yeast cake + 1/2 teaspoon salt + +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. + + +POTATO YEAST BREAD + + 1/2 cup milk and water or water + 2 tablespoons corn syrup + 4 tablespoons fat + 1-1/2 teaspoons salt + 4 cups boiled potatoes + 8 cups flour + 1/2 cake compressed yeast + 1/4 cup warm water + +Dissolve yeast in the warm water. Add other ingredients and make same +as any bread. + + +POTATO PARKER HOUSE ROLLS + + 1/2 cake yeast + 1 cup milk (scalded) + 1 teaspoon fat + 3 tablespoons corn syrup (or 1 tablespoon sugar) + 3-1/2 cups flour + 2 cups potato (mashed and hot) + 1 teaspoon salt + 1 egg + +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. + + + + +THE USE OF MIXED GRAINS + + +WAR BREAD OR THIRDS BREAD + + 1 pint milk, or milk and water + 2 teaspoons salt + 2 tablespoons molasses + 1 yeast cake + 2 tablespoons fat + +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. + + +CORN MEAL AND RYE BREAD + + 2 cups lukewarm water + 1 cake yeast + 2 teaspoons salt + 1/3 cup molasses + 1-1/4 cup rye flour + 1 cup corn meal + 3 cups bread flour + +Dissolve yeast cake in water, add remaining ingredients, and mix +thoroughly. Let rise, shape, let rise again and bake. + + +BOSTON BROWN BREAD + + 1 cup rye meal + 1 cup cornmeal + 1 cup graham flour + 2 cups sour milk + 1-3/4 teaspoons soda + 1-1/2 teaspoons salt + 3/4 cup molasses + +Beat well. Put in greased covered molds, steam 2 to 3 hours. + + +BREAD MUFFINS + + 2 cups bread crumbs + 1/3 cup flour + 1 tablespoon fat, melted + 1-1/2 cups milk + 1 egg + 2 teaspoons baking powder + 1/2 teaspoon salt + +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. + + +CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS + + 1/3 cup boiling water + 1 cup cornmeal + 1/4 teaspoon soda + 1/4 cup molasses + 1 cup whole wheat flour + 1 cup rye flour + 3 teaspoons baking powder + 1 teaspoon salt + 1 cup milk + 1/3 cup raisins cut in halves + 1/4 cup chopped nuts + 2 tablespoons fat + +Scald meal with boiling water, mix soda and molasses. Mix dry +ingredients, mix all thoroughly. Bake in muffin pans one-half hour. + + +SOY BEAN MEAL BISCUIT + + 1 cup soy bean meal or flour + 1 cup whole wheat + 1-1/2 teaspoons salt + 4 teaspoons baking powder + 1 tablespoon corn syrup + 2 tablespoons fat + 1 cup milk + +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. + + +EMERGENCY BISCUIT + + 1 cup whole wheat flour + 1 cup cornmeal + 1 tablespoon fat + 1/2 teaspoon soda + 1 cup sour milk + 1 teaspoon salt + +Mix as baking powder biscuit. Drop by spoonfuls on greased baking +sheet. Bake 15 minutes in hot oven. + + + + +PANCAKES AND WAFFLES + + +SOUR MILK PANCAKES + + 1 cup sour milk + 1/2 cup cooked cereal or + 1 cup bread crumbs + 1 tablespoon melted fat + 1 egg + 3/4 cup whole wheat flour + 1 teaspoon soda + 1/8 teaspoon salt + +Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix +soda with sour milk and add to other ingredients. + + +SPLIT PEA PANCAKES + + 2 cups split peas + 2 egg whites + 1/3 cup flour + 1 cup milk + 2 egg yolks + 2 tablespoons pork drippings + 1/8 teaspoon cayenne + 1 teaspoon salt + 1 teaspoonful baking powder + +Soak peas over night, cook, and when tender, put through a food +chopper and mix the ingredients. Bake on hot greased griddle. + + +BREAD GRIDDLE CAKES + + 2 cups sour milk + 2 cups bread + +Let stand until soft + +Put through colander. For each one pint use: + + 1 egg + 1 teaspoon soda + 2 teaspoons sugar + 1/4 teaspoon salt + 3/4 cup flour + 1 egg beaten + +Mix well; bake at once on hot greased griddle. + + +OATMEAL PANCAKES + + 2 cups oatmeal + 1 tablespoon melted fat + 1/8 teaspoon salt + +Add: + + 1 egg beaten into a cupful of milk + 1 cupful flour into which has been sifted 1 teaspoonful baking + powder. + +Beat well. Cook on a griddle. This is an excellent way to use +left-over oatmeal. + + +POTATO PANCAKES + + 2 cups of chopped potato + 1/2 cup milk + 1 egg + 1 teaspoon salt + 2 cups flour + 5 teaspoons of baking powder + 2 cups of hot water + +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. + + +RICE WAFFLES + + 1 cup cold boiled rice + 1-1/2 cups milk + 2 eggs + 2 cups flour + 1/3 teaspoon salt + 1 tablespoon melted fat + 4 teaspoons baking powder + +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. + + +RICE GRIDDLE CAKES + + 1/2 cup boiled rice + 1/2 cup flour + 3 tablespoons fat + 1 pint milk + 2/3 teaspoon salt + 1/2 teaspoon soda + +Stir rice in milk. Let stand one-half hour. Add other ingredients, +having dissolved soda in one tablespoon cold water. + + +CORNMEAL WAFFLES + + 1 cup cornmeal + 1/2 cup flour + 1/2 teaspoon salt + 2 teaspoons baking powder + 1/4 cup corn syrup + 1 egg + 1 pint milk + 1 tablespoon fat + +Cook cornmeal and milk in double boiler 10 minutes. Sift dry +ingredients. Add milk, cornmeal; beaten yolks; fat, beaten whites. + + +CORNMEAL AND RYE WAFFLES + + 1 cup rye flour + 3/4 cup cornmeal + 1 teaspoon salt + 4 teaspoons baking powder + 1 tablespoon melted fat + 2 eggs + 1-1/4 cups milk + +Sift dry ingredients. Add beaten yolks added to milk. Add fat and +stiffly beaten whites. If waffles are not crisp add more liquid. + +[Illustration: Each Food Shown is Equivalent in Protein to the Platter +of Meat in the Center of the Picture.] + + + + +SAVE MEAT + +_REASONS WHY OUR GOVERNMENT HAS ASKED US TO SAVE MEAT WITH PRACTICAL +RECIPES FOR MEAT CONSERVATION_ + + +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 candle at both ends, and they now face increased demand +handicapped by decreased production. + +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. + +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. + +In reducing meat in the diet of a family that has been 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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + + +SELECTION OF MEAT + +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. + +VEAL--Flesh pink. (If white, calf was bled before killed or animal too +young.) The fat should be white. + +MUTTON--Best from animal 3 years old. Flesh dull red, fat firm and +white. + +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. + +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. + + +SELECTION OF TOUGHER CUTS AND THEIR USES + +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. + +1. _For pot roast_ use chuck, crossrib, round, shoulder, rump or top +sirloin. + +2. _For stew_ use shin, shoulder, top sirloin or neck. + +3. _For steaks_ 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. + +4. _Soups_--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. + + +DRY METHODS + +1. _Roasting or Baking_--Oven roasting or baking is applied to roasts. + +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. + + Beef or mutton (5 to 8 lbs.) 10 min. to the lb. 10 min. extra + Lamb (5 to 8 lbs.) 12 min. to the lb. 12 min. extra + Veal (5 to 8 lbs.) 15 min. to the lb. 15 min. extra + Pork (5 to 8 lbs.) 25 min. to the lb. 25 min. extra + Turkey 20 min. to the lb. + Chicken 30 min. to the lb. + Duck 30 min. to the lb. + Goose 30 min. to the lb. + Game 30 min. to the lb. + +2. _Broiling_--Cooking over or under clear fire. This method is used +for chops or steaks. + +Sear the meat on both sides. Then reduce the heat and turn the meat +frequently. Use no fat. + + _Time Table_--(Count time after meat is seared). + 1/2 inch chops or steaks, 5 minutes + 1 inch chops or steaks, 10 minutes + 2 inch chops or steaks, 15 to 18 minutes + +3. _Pan Broiling_--Cooking in pan with no fat. _Time table same as for +broiling_ chops, steaks, etc. + +4. _Sautéing_--Cooking in pan in small amount of fat. Commonly +termed "frying." Used for steaks, chops, etc. _Time table same as for +broiling._ + + +MOIST METHODS + +1. Boiling--Cooking in boiling water--especially poultry, salt meats, +etc. + +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. + +3. Frying--Cooking by immersion in hot fat at temperature 400 to 450 +degrees Fahrenheit. Used for croquettes, etc. + +If a fat thermometer is not available, test by using small pieces of +bread. Put into heated fat: + +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. + +B--For mixtures requiring cooking, as doughnuts, fritters, etc., bread +should brown in one minute. + + +COMBINATION METHODS + +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. + +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. + +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. + +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 1-1/2 to 2 hours, or until tender, +adding diced vegetables, thickening and seasoning as desired one-half +hour before cooking is finished. + +3. Fricasseeing--Cooking in a sauce until tender, meat which has been +previously browned but not cooked throughout. + +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 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 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. + +[Illustration: VEAL] + +Neck for stews. + +Shoulder for inexpensive chops. + +Sweetbread--broiled or creamed. + +Breast for roast or pot roast. + +Loin for roast. + +Rump for stews. + +Cutlet for broiling. + +[Illustration: BEEF] + +[Illustration: LAMB AND MUTTON] + +Neck--use for stews. + +Shoulder for cheaper chops. + +Breast for roast + +Ribs for chops or crown roast. + +Loin for roast. + +Flank for stews. + +Leg for cutlet and roast. + +[Illustration: PORK] + +Head for cheese. + +Shoulder same as ham but have it boned. Has same flavor and is much +cheaper. + +Loin used for chops or roast. + +Ham for boiling, roasting or pan broiling. + + +LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED +TO THEIR USE + + | ANIMAL | + ORGAN | SOURCE | METHODS OF COOKING + -------------+------------+-------------------------- + Brains | Sheep | Broiled or scrambled + | Pork | with egg + -------------+------------+-------------------------- + | Veal | + Heart | Pork | Stuffed, baked or broiled + | Beef | + -------------+------------+-------------------------- + | Beef | + Kidney | Lamb | Stewed or sauted + | Veal | + -------------+------------+------------------------- + | Beef | Fried, boiled, sauted or + Liver | Veal | broiled + | Lamb | + -------------+------------+------------------------- + Sweetbreads | Young Veal | Creamed, broiled + | Young Beef | + -------------+------------+------------------------- + Tail | Beef | Soup or boiled + | Pork | + -------------+------------+------------------------- + Tongue | Beef | Boiled, pickled, corned + | Pork | + -------------+------------+------------------------- + Tripe | Veal | Broiled or boiled + -------------+------------+------------------------- + Fat | All Animals| Fried out for cooking or + | | soap making + -------------+------------+------------------------- + | | Pickled or boiled or used + Pigs Feet | Pork | with meat from head + | | for head cheese + -------------+------------+-------------------------- + + +COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES + + |Carbo- |Mineral| + | Water |Protein| Fat |hydrate|Matter |Calories + Name | % | % | % | % | % | per lb. + -------------+-------+-------+-------+-------+-------+-------- + Cheese | 34.2 | 25.2 | 31.7 | 2.4 | 3.8 | 1,950 + Eggs | 73.7 | 13.4 | 10.5 | ... | 1.0 | 720 + Milk | 87.0 | 3.3 | 4.0 | 5.0 | 0.7 | 310 + Beef | 54.8 | 23.5 | 20.4 | ... | 1.2 | 1,300 + Cod | 58.5 | 11.1 | 0.2 | ... | 0.8 | 209 + Salmon | 64.0 | 22.0 | 12.8 | ... | 1.4 | 923 + Peas | 85.3 | 3.6 | 0.2 | 9.8 | 1.1 | 252 + Baked Beans | 68.9 | 6.9 | 2.5 | 19.6 | 2.1 | 583 + Lentils | 15.9 | 25.1 | 1.0 | 56.1 | 1.1 | 1,620 + Peanuts | 9.2 | 25.8 | 38.6 | 24.4 | 0.2 | 2,490 + String Beans | 93.7 | 1.1 | 0.1 | 3.8 | 1.3 | 92 + Walnuts | 2.5 | 18.4 | 64.4 | 13.0 | 1.7 | 3,182 + Almonds | 4.8 | 21.0 | 54.9 | 17.3 | 2.0 | 2,940 + + + +THE ECONOMY OF MEAT AND MEAT SUBSTITUTES + + +Don't buy more than your family actually needs. Study and know what +the actual needs are, and you will not make unnecessary expenditures. + +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. + +Study the timeliness of buying certain cuts of meats. There are days +when prices are lower than normal. + +Always check the butcher's weights by watching him closely or by +weighing the goods on scales of your own. + +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." + +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. + +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. + +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. + +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. + +If possible, buy meat trimmings. They cost 20 cents a pound and can be +used in many ways. + +Buy the ends of bacon strips. They are just as nutritious as sliced +bacon and cost 50 per cent. less. + +Learn to use drippings in place of butter for cooking purposes. + +Buy cracked eggs. They cost much less than whole ones and are usually +just as good. + +Keep a stock pot. Drop into it all left-overs. These make an excellent +basis for soup stock. + +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. + +Study attractive ways of serving food. Plain, cheap, dishes can be +made appetizing if they look attractive on the table. + +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. + +Don't do your cooking "by guess." If the various ingredients are +measured accurately, the dish will taste better and cost less. + +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. + +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. + +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. + +Buy a tough, and consequently less expensive, chicken and make it +tender by steaming it for three hours before roasting. + +Don't put meat wrapped in paper into the ice-box, as the paper tends +to absorb the juices. + +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. + + +MEAT ECONOMY DISHES + + +MOCK DUCK + + 1 flank steak + 1 teaspoon salt + 1 teaspoon pepper + 1 teaspoon Worcestershire sauce + 1 cup breadcrumbs + 1 tablespoon onion juice + 1 tablespoon chopped parsley + 1/2 teaspoon poultry seasoning + 1 pint boiling water + 1/3 cup of whole wheat flour + +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. + + +BEEF STEW + + 1 lb. of meat from the neck, cross ribs, shin or knuckles + 1 sliced onion + 3/4 cup carrots + 1/2 cup turnips + 1 cup potatoes + 1 teaspoon salt + 1/4 teaspoon pepper + 1/2 cup flour + 1 quart water + +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. + + +HAM SOUFFLE + + 1-1/2 cups breadcrumbs + 2 cups scalded milk + 1-1/2 cups chopped cooked ham + 2 egg yolks + 1 tablespoon chopped parsley + 1 teaspoon minced onion + 1/2 teaspoon paprika + 2 egg whites + + +PARSLEY SAUCE + + 2 tablespoons butter + 3 tablespoons flour + 1 cup milk + 1/2 teaspoon salt + 2 tablespoons chopped parsley + +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. + +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. + + +BATTLE PUDDING + +BATTER + + 1 cup flour + 1/2 cup milk + 2 teaspoons baking powder + 1 egg + 4 tablespoons water + 1/2 teaspoon salt + +FILLING + + 2 cups coarsely chopped cold cooked meat + 1 tablespoon drippings + 1 medium-sized potato + 1 cup stock or hot water + salt and pepper + 1 small onion + +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. + +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. + + +CHINESE MUTTON + + 1 pint chopped cooked mutton + 1 head shredded lettuce + 1 can cooked peas + 1/8 teaspoon pepper + 1 tablespoon fat + 1-1/2 cups broth + 1 teaspoon of salt + +Cook 15 minutes. Serve as a border around rice. + + +SHEPHERD'S PIE + + 2 cups chopped cooked mutton + 1 teaspoon salt + 1/8 teaspoon pepper + 1/4 teaspoon curry powder + 2 cups hominy + 1 cup peas or carrots + 1/2 pint of brown sauce or water + +Put meat and vegetables in baking dish. Cover with rice, hominy, or +samp, which has been cooked. Bake until brown. + + +SCALLOPED HAM AND HOMINY + + 2 cups hominy (cooked) + 1 cup chopped cooked ham + 1/3 cup fat + 1/3 cup flour + 1 teaspoon of salt + 1/8 teaspoon mustard + 1/8 teaspoon cayenne + 1 egg + 1 cup milk + 1/2 cup water + +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. + + +BEEF LOAF + + 1 tablespoon lemon juice + 1 tablespoon sour pickle + 2 teaspoons salt + 1/8 teaspoon cayenne + 1 teaspoon celery salt + +To 1 tablespoon of gelatine, softened in 1/2 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. + + +BAKED HASH + + 1 cup chopped cooked meat + 2 cups raw potato, cut fine + 1 tablespoon onion juice + 2 tablespoons chopped parsley + 1/8 teaspoon pepper + 1/4 cup drippings + 1/2 cup gravy or water + +Melt fat in frying pan. Put in all the other ingredients. Cook over a +slow fire for 1/2 hour. Fold and serve as omelet. + + +MEAT SHORTCAKE + + 1-1/2 cups flour + 1/2 teaspoon salt + 3 tablespoons shortening + 2 teaspoons baking powder + 2 cups chopped, cooked meat + 1 teaspoon onion juice + 1/2 cup gravy or soup stock + Salt and pepper + 3/4 cup milk and water + +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. + + +SCRAPPLE + +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. + +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. + +When scrapple is to be eaten, cut into one-half inch slices, dredge +with flour, and brown in hot fat. + + +FISH AS A MEAT SUBSTITUTE + +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. + +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 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. + +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. + + +FISH SHORTCAKE + + 2 cups cooked meat or fish + 1 cup gravy or water + 1 teaspoon salt + 1/8 teaspoon cayenne + 1 teaspoon onion juice + + 2 cups rye flour + 1 teaspoon of salt + 1/8 teaspoon cayenne + 4 teaspoons baking powder + 4 tablespoons fat + 1 cup gravy, water or milk + +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. + + +CREOLE CODFISH + + 1 cup codfish, soaked over night and cooked until tender + 2 cups cold boiled potatoes + 1/3 cup pimento + 2 cups breadcrumbs + 1 cup tomato sauce + +Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole +wheat flour. + + 1 teaspoon salt + 1/8 teaspoon pepper + 1 teaspoon onion juice, and, gradually + 1 cup of tomato and juice + +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. + + +CREAMED SHRIMPS AND PEAS + + 1 cup shrimps + 1 cup peas + 2 tablespoons fat + 1 teaspoon salt + 1/8 teaspoon cayenne + 1-1/2 cups milk + 2 tablespoons flour + +Melt fat, add dry ingredients, and gradually the liquid. Then add fish +and peas. + + +DRESSING FOR BAKED FISH + + 2 cups breadcrumbs + 1/2 teaspoon salt + 1/8 teaspoon pepper (cayenne) + 1 teaspoon onion juice + 1 tablespoon parsley + 1 tablespoon chopped pickle + 1/4 cup fat + +Mix well and fill fish till it is plump with the mixture. + + +SHRIMP AND PEA SALAD + + 1 cup cooked fish + 1 cup celery + 2 tablespoons pickle + 1 cup salad dressing + 1 cup peas + +FOR DRESSING + + 1 egg + 2 tablespoons flour + 1 teaspoon salt + 1/2 teaspoon mustard + 2 tablespoons fat + 3/4 cup milk + 1/4 cup vinegar + 2 tablespoons corn syrup + +Directions for making dressing: Mix all ingredients. Cook over hot +water until consistency of custard. + + +FISH CHOWDER + + 1/4 lb. fat salt pork + 1 onion + 2 cups fish + 2 teaspoons salt + 1/8 teaspoon pepper + Water to cover + 2 cups potatoes, diced + +Cook slowly, covered, for 1/2 hour. Add 1 pint of boiling milk and 1 +dozen water crackers. + + +BAKED FINNAN HADDIE + + 1/2 cup each of milk and water, boiling hot + 1 fish + +Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot with fat +and bake 25 minutes. One tablespoon chopped parsley on top. + + +FISH CROQUETTES + + 1 cup of cooked fish + 1-1/2 cups mashed potato + 1 tablespoon parsley + 1 egg + 1/2 teaspoon salt + 1/4 teaspoon cayenne + 1/2 teaspoon celery seed + 1 teaspoon lemon juice + +Shape as croquette and bake in a moderate oven 25 minutes. + + +CLAMS A LA BECHAMEL + + 1 cup chopped clams + 1-1/2 cups milk + 1 bay leaf + 3 tablespoons fat + 3 tablespoons flour + 1/2 teaspoon salt + 1/8 teaspoon cayenne + 1/8 teaspoon nutmeg + 1 tablespoon chopped parsley + 1 teaspoon lemon juice + Yolks of 2 eggs + 1/2 cup breadcrumbs + +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. + + +SCALLOPED SHRIMPS + + 1/4 cup fat + 1/4 cup flour + 1/2 teaspoon salt + 1/8 teaspoon cayenne + 1 cup cooked shrimps + 1/2 cup cheese + 1/2 cup celery stalk + 1 cup milk + +Melt fat, add dry ingredients, and gradually the liquid. Then add fish +and cheese. Bring to boiling point and serve. + + +ESCALLOPED SALMON + + 1 large can salmon + 1/2 doz. soda crackers + 2 cups thin white sauce + Salt, pepper + 1 hard-boiled egg + +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. + + +Fish for Frying.--Brook trout, black bass, cod steaks, flounder +fillet, perch, pickerel, pompano, smelts, whitefish steak, pike, +weakfish, tilefish. + + +Fish for Boiling.--Cod, fresh herring, weakfish, tilefish, sea bass, +pickerel, red snapper, salt and fresh mackerel, haddock, halibut, +salmon, sheepshead. + + +Fish for Baking.--Black bass, bluefish, haddock, halibut, fresh +mackerel, sea bass, weakfish, red snapper, fresh salmon, pickerel, +shad, muskellunge. + + +Fish for Broiling.--Bluefish, flounder, fresh mackerel, pompano, +salmon steak, black bass, smelts, sea bass steaks, whitefish steaks, +trout steaks, shad roe, shad (whole). + + + + +CHEESE AS A MEAT SUBSTITUTE + + +CHEESE AND BREAD RELISH + + 2 cups of stale breadcrumbs + 1 cup of American cheese, grated + 2 teaspoons of salt + 1/8 teaspoon of pepper + 2 cups of milk + 1 egg + 2 tablespoons of fat + +Mix well. Bake in a greased dish in moderate oven for 25 minutes. + + +WELSH RAREBIT + + 1 cup of cheese + 1 cup of milk + 1/4 teaspoon of mustard + 1/8 teaspoon of pepper + 2 tablespoons of flour + 1 teaspoon of fat + 1 teaspoon of salt + 1 egg + +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. + + +MACARONI WITH CHEESE + +Over 1 cup macaroni, boiled in salted water, pour this sauce: + + 2 tablespoons flour + 2 tablespoons fat + 1 cupful milk + 1/2 teaspoon salt + 1/8 teaspoon pepper + 1/2 cup grated American cheese + +Melt fat, add dry ingredients. Add liquid slowly. Bring to boiling +point. Add cheese. Stir until melted. Pour over macaroni. + + +CHEESE AND CABBAGE + + 2 cups cooked cabbage + 1/4 cup fat + 1/4 cup flour + 1/8 teaspoon cayenne + 1-1/2 cups milk + 1 cup grated cheese + 1 teaspoon salt + +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. + + +NUT AND CHEESE CROQUETTES + + 2 cups stale breadcrumbs + 1 cup milk + 1 yolk of egg + 1 cup chopped nuts + 1/8 teaspoon salt + 1/8 teaspoon cayenne + 1/2 cup grated cheese + +Shape and roll in dried breadcrumbs. Bake 20 minutes. + + +CHEESE WITH TOMATO AND CORN + + 1 tablespoon fat + 3/4 cup cooked corn + 1/2 cup tomato purée + 1 teaspoon salt + 2 cups grated cheese + 1/4 cup pimento + 1 egg + 1/2 teaspoon paprika + +Heat purée. Add fat, corn, salt, paprika and pimento. When hot, add +cheese. When melted, add yolk. Cook till thick. Serve on toast. + + +CHEESE AND CELERY LOAF + + 1/2 loaf thinly sliced bread + 1 cup cheese + 1/2 teaspoon salt + 1/4 teaspoon cayenne + 1/4 cup fat + 1 teaspoon Worcestershire sauce + 2 eggs + 1/2 cup milk + 1/2 cup cooked celery knob or celery + +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. + + +FARINA AND CHEESE ENTREE + + 1 cup cooked farina or rice + 1 cup cheese + 1 cup nuts + 1 cup milk + 1 egg + 1 teaspoon salt + 1/8 teaspoon cayenne + +Mix all thoroughly. Bake in greased dish 30 minutes. + + +BOSTON ROAST + + 1 teaspoon onion juice + 1 cup grated cheese + 1 teaspoon salt + 1/8 teaspoon cayenne + 1 cup beans (kidney) + About 1 cup breadcrumbs + +Soak and cook beans. Mix all ingredients into loaf. Baste with fat and +water. Bake 30 minutes. Serve with tomato sauce. + + +SPINACH LOAF + + 1 cup spinach + 1 cup cheese + 1/8 teaspoon cayenne + 1/2 cup breadcrumbs + 1 tablespoon fat + 1/4 teaspoon salt + +Mix and bake in greased dish 20 minutes. + + +CHEESE FONDUE + + 1 cup breadcrumbs + 1 cup milk + 1 cup cheese + 1 egg + 2 tablespoons fat + 1/8 teaspoon salt + +Soak bread 10 minutes in milk. Add fat and cheese. When melted, add +egg and seasoning. Cook in double boiler or bake 20 minutes. + + +RICE-CHEESE RAREBIT + + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1-1/2 cups tomato juice and pulp + 1 cup cheese + 1 cup cooked rice + 1/8 teaspoon cayenne + +Melt fat. Add dry ingredients. Add liquid slowly. When at boiling +point, add cheese and rice. Serve hot. + + +POLENTA + + 1 cup cooked cornmeal mush + 1/2 teaspoon salt + 1/2 cup cheese + 1/8 teaspoon pepper + +While mush is hot place ingredients in layers in baking dish. Bake 20 +minutes. + + +CHEESE SAUCE + + 1/4 cup fat + 1/2 cup flour + 1 teaspoon salt + 2 cups milk + 1/2 cup cheese + 1/4 teaspoon cayenne + +Prepare same as tomato sauce. Serve with rice or spaghetti. + + +TOMATO CHEESE SAUCE + + 1 pt. milk + 1/2 teaspoon soda + 2/3 cup flour + 2 tablespoons fat + 1 pt. tomatoes + 1 cup cheese + +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. + + +CHEESE SAUCE ON TOAST + + 1/4 cup fat + 1/2 teaspoon salt + 1 pint milk + 1/4 cup flour + 1/4 teaspoon cayenne + 1 cup cheese + +Make as white sauce and add cheese. Pour over bread, sliced and +toasted. Bake in moderate oven. + + +CHEESE MOLD + + 1/2 pint cottage cheese + 1/4 cup green peppers, chopped + 1/2 cup condensed milk + 1/8 teaspoon of cayenne + 1 tablespoon of gelatine + 2 tablespoons of cold water + 1 teaspoon salt + +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. + + +CHEESE SOUP + + 1 quart milk or part stock + 1/4 cup flour + 1 teaspoon salt + 1/4 cup fat + 1 cup cheese + 1/4 tablespoon paprika + +Cream fat and flour; add gradually the liquid, and season. When creamy +and ready to serve, stir in the cheese, grated. + + +CHEESE BISCUIT + + 1 cup flour + 1/4 teaspoon salt + 1/2 cup water + 3 teaspoons baking powder + 1 tablespoon butter or fat + 8 tablespoons grated cheese + +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. + + +CELERY-CHEESE SCALLOP + + 1-1/2 cups breadcrumbs + 2 cups milk + 3 cups chopped celery + 1 cup shaved cheese + +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. + + +MEAT SUBSTITUTE DISHES + + +CORN AND OYSTER FRITTERS + + 1 cup flour + 2 teaspoons baking powder + 1/2 teaspoon salt + 1/4 teaspoon pepper + 1/4 cup milk + 1 egg + 6 oysters + 2 full tablespoons Kornlet + +Sift dry ingredients, add milk, egg and Kornlet. Add oysters last. Fry +in deep fat, using a tablespoonful to an oyster. + + +SALMON LOAF + + 2 cups cooked salmon + 1 cup grated breadcrumbs + 2 beaten eggs + 1/2 cup milk + 1/2 teaspoon paprika + 1/2 teaspoon salt + 1 tablespoon chopped parsley + 1 teaspoonful onion juice + +Mix thoroughly. Bake in greased dish 30 minutes. + + +BAKED LENTILS + +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. + + +HOMINY CROQUETTES + + 1 cup of cooked hominy + 1/2 cup nuts + 1 tablespoon corn syrup + 1 teaspoon of salt + 1/8 teaspoon of pepper + 1 egg + 1 tablespoon melted fat + +Mix and roll in dried breadcrumbs and bake in oven 20 minutes. + + +MEATLESS SAUSAGE + + 1 cup soaked and cooked dried peas, beans, lentils or lima beans + 1/2 cup dried breadcrumbs + 1/4 cup fat + 1 egg + 1/2 teaspoon salt + 1 teaspoon sage + +Mix and shape as sausage. Roll in flour and fry in dripping. + + +RICE AND NUT LOAF + + 1 cup boiled rice or potato + 1 cup peanuts + 2/3 cup dried breadcrumbs + 3/4 cup milk + 2 teaspoons salt + 1/8 teaspoon pepper + 1/8 teaspoon cayenne + 2 tablespoons fat + +Mix well. Bake in greased pan 30 minutes. + + +SOY BEAN CROQUETTES + + 2 cups baked or boiled soy beans + 1-1/2 tablespoons molasses + 2 tablespoons butter or drippings + 1 teaspoon salt + 1 tablespoon vinegar + Pepper to taste + 1 egg + 1 scant cup breadcrumbs + +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. + + +LEGUME LOAF + + 1/3 cup dried breadcrumbs + 2 tablespoons corn syrup + 1 egg + 1 teaspoon salt + 1/8 teaspoon pepper + 2 teaspoons chopped nuts + 1 teaspoon onion juice + 3 tablespoons fat + 3/4 cup milk + 1/2 cup pulp from peas, beans or lentils, soaked and cooked until + tender + +Mix well. Bake in greased pan 30 minutes. Serve with tomato sauce, +or white sauce, with 2 tablespoons nuts, or 2 teaspoons horseradish +added. + + +VEGETABLE LOAF + +One cup peas, beans or lentils soaked over night, then cooked until +tender. Put through colander. To 2 cups of mixture, add: + + 2 eggs + 3/4 cup dried breadcrumbs + 2 teaspoons poultry seasoning + 2 teaspoons celery salt + 1/2 cup whole wheat flour + 1-1/2 cups tomato juice and pulp + 2 teaspoons onion juice + 1/2 teaspoon salt + 2 cups chopped peanuts + +Mix thoroughly. Place in greased baking dish. Bake 30 minutes. + + +KIDNEY BEAN SCALLOP + +Two cups kidney beans, soaked over night. Cook until tender. Drain. + +To each 2 cups of beans, add: + + 2 tablespoons fat + 1 tablespoon chopped onion + 1/4 cup tomato pulp + 1 teaspoon salt + 1/8 teaspoon pepper + +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. + + +VENETIAN SPAGHETTI + + 1 cup cooked spaghetti or macaroni + 1 cup carrots + 1 cup turnips + 1 cup cabbage + 2 cups milk + 1/2 cup onions + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1/2 cup chopped peanuts + Pepper + +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. + + +HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT + + 3 tablespoons of horseradish + 1 tablespoon vinegar + 1/4 teaspoon salt + 1/8 teaspoon cayenne + 1/2 cup of thick, sour cream, and + 1 tablespoon corn syrup, or + 4 tablespoons of condensed milk + +Mix and chill. + + +BROWN SAUCE FOR LEFTOVER MEATS + + 1/3 cup drippings + 1/4 cup of whole wheat flour + 1/8 teaspoon pepper + 1-1/2 cups meat stock or water + 1 teaspoon salt + +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. + + + +FOOD WILL WIN THE WAR DON'T WASTE IT + + + +"_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._" + +_WOODROW WILSON._ + + + + +[Illustration] + +SAVE SUGAR + +_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE SUGAR WITH PRACTICAL +RECIPES FOR SUGARLESS DESSERTS, CAKES, CANDIES AND PRESERVES._ + + +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. + +It seems but a small sacrifice, if sacrifice it can be called, when +one recognizes that cutting down sugar 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. + +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. + +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. + +As a food it must be supplied, especially to the classes 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. + +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. + +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. + +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. + +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. + +[Illustration] + + + + +SUGARLESS DESSERTS + + +CRUMB SPICE PUDDING + + 1 cup dry bread crumbs + 1 pint hot milk + + Let stand until milk is absorbed. + + 1/4 teaspoon salt + 1/2 cup molasses + 1/4 teaspoon cinnamon + 1 egg + 1/2 teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger + 2/3 cup raisins, dates and prunes (steamed 5 minutes) + +Mix and bake 45 minutes. + + +TAPIOCA FRUIT PUDDING + + 1/2 cup pearl tapioca or sago + 3 cups water + 1/4 lb. dried apricots, prunes, dates or raisins + 1/8 teaspoon salt + 2 tablespoons fat + 1/2 cup corn syrup + +Soak fruit in water 1 hour. Add other ingredients. Cook directly over +fire 5 minutes, then over hot water until clear, about 45 minutes. + + +MARMALADE PUDDING + + 6 slices stale bread + 1/4 cup fat + 2 egg yolks + 1 tablespoon corn syrup + 1/8 teaspoon salt + 1 cup milk + 1 cup marmalade or preserves + +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. + + +PRUNE ROLL + + 2 cups whole wheat flour + 1/2 cup milk + 1 tablespoon fat + 2 tablespoons sugar + 1/8 teaspoon salt + 1 egg + 1/2 lb. washed and scalded prunes, dates, figs or raisins + 2 teaspoons baking powder + +To prunes, add 1/2 cup water and soak 10 minutes. Simmer in same water +until tender (about 10 minutes). Drain prunes and mash to a 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. + + +MARMALADE BLANC MANGE + + 1 pint milk + 1/8 cup cornstarch + 2 yolks of eggs + 1/3 cup orange marmalade + 1/2 teaspoon vanilla + Few grains of salt + +Mix cornstarch with 1/4 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 1/3 +cup corn syrup may be substituted for marmalade. + + +COFFEE MARSHMALLOW CREAM + + 2 cups strong boiling coffee + 2 tablespoons gelatine (granulated) + 2 tablespoons cold water + 1/4 cup corn syrup + 1 cup condensed milk + 1/2 teaspoon vanilla + +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. + + +FRUIT PUDDING + + 2 cups of left-over canned fruit or cooked dried fruit + 2 cups of the juice or water + 1/4 cup corn syrup + 2 tablespoons gelatine + 1 tablespoon lemon juice + +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. + + +CEREAL AND DATE PUDDING + + 1 cup cooked cereal + 2 cups milk + 1-1/2 tablespoons fat + 1 cup dates + 1/4 cup corn syrup + 1/2 teaspoon salt + 1 teaspoon grated lemon rind + 1/2 teaspoon vanilla + 1 egg + +Cook over hot water until thick, and boil or bake 20 minutes. Serve +with hot maple syrup. + + +BAKED APPLES WITHOUT SUGAR + +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. + + +APPLES AND POPCORN + +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. + + +MAPLE RICE PUDDING + + 1/2 cup rice + 1-1/2 cups milk + 1/4 teaspoon cinnamon + 1/8 teaspoon salt + 1/3 cup maple syrup + 1/2 cup raisins + 1 egg + +Cook in top of double boiler or in steamer 35 minutes. + + +ECONOMY PUDDING + + 1 cup cooked cereal + 1/2 cup corn syrup + 1/4 teaspoon mapline + 1/2 cup milk + 1/2 cup chopped nuts + 1/2 cup raisins or dates + 1 egg + +Cook in double boiler until smooth. Serve cold with cream or place in +baking dish and bake 20 minutes. + + +OATMEAL AND PEANUT PUDDING + + 2 cups cooked oatmeal + 1 cup sliced apple + 1 cup peanuts + 1/2 cup raisins + 1/3 cup molasses + 1/2 teaspoon cinnamon + 1/8 teaspoon salt + +Mix and bake in greased dish for 30 minutes. Serve hot or cold. This +is a very nourishing dish. + + +CHOCOLATE BLANC MANGE + + 1 pint milk + 1/3 cup cornstarch + 1/3 cup corn syrup + 1 egg + 1 teaspoon vanilla + 1/8 teaspoon salt + 2 oz. grated chocolate + +Mix cornstarch with 1/4 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. + + +OATMEAL FRUIT PUDDING + + 2 cups cooked oatmeal + 1/8 cup molasses + 1 cup raisins + 1/8 teaspoon salt + 1/2 cup chopped nuts + 1 egg (beaten) + +Mix well. Bake in greased baking dish 30 minutes + + +JELLIED PRUNES + + 1/2 lb. prunes + 2-1/2 cups cold water + 2 tablespoons granulated gelatine + 1/2 cup corn syrup or 1/4 cup sugar + 2 teaspoons grated lemon or orange rind + +Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer +until tender (about 10 minutes). Soak gelatine in 1/2 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. + + +APPLE PORCUPINES + +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. + + +SCALLOPED FRUIT PUDDING + + 2 tablespoons melted fat + 2 cups crumbs + 1/2 cup of fruit juice or water + 1/4 cup corn syrup + 2 cups of left-over canned or cooked dried fruit + +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 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. + + +PRUNE FILLING FOR PIE + + 1/2 lb. pitted prunes + 1/3 cup corn syrup, or 2 tablespoons sugar + 1 cup water + 2 teaspoons lemon rind + 1/2 tablespoon fat + 1 tablespoon cornstarch + +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. + + +APPLE AND DATE FILLING + + 2 cups apples + 1 cup dates + 1 tablespoon, fat + 1 teaspoon lemon rind + 1/4 cup water + +Mix all and use as filling for double crust, or cook until apples are +tender. Mix well and use as filling for tarts, etc. + + +LEMON FILLING FOR PIE + + 1-1/2 cups corn syrup + 1-1/2 cups water + 1/3 cup cornstarch + 2 eggs + 1 tablespoon lemon rind + 1/2 cup lemon juice (2 lemons) + 1/8 teaspoon salt + +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. + + +SOUR CREAM FILLING FOR CAKE + + 1 cup sour cream (heated) + 1 cup chopped nuts + 2 tablespoons corn syrup + 1 teaspoon gelatine + 2 tablespoons cold water + +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. + + +MOCK MINCE MEAT FILLING FOR PIE + + 1 cup cranberries, chopped + 1 cup raisins + 1 cup corn syrup + 2 tablespoons flour mixed with 1/4 cup cold water + 2 tablespoons fat + +Mix all. Bring to boiling point and place in double crust pastry or +cook until thick and use as filling for tarts. + + +PUMPKIN FILLING FOR PIE + + 2 cups stewed pumpkin + 1 cup corn syrup + 1 egg + 2 tablespoons flour + 1 teaspoon cinnamon + 3/4 teaspoon nutmeg + 1/4 teaspoon allspice + 1/8 teaspoon ginger + 1 teaspoon vanilla + 1/8 teaspoon salt + 1-1/2 cups milk + +Mix all ingredients and bake in double crust pastry, or cook and serve +in cooked single crust with meringue. + + +MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE + + 2 egg whites + 2 tablespoons corn syrup + +Beat whites until very stiff. Add corn syrup by folding in. Do not +beat. + + +WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE + + 1 cup corn syrup + 2 cups water + 2 cups raisins + 2 tablespoons fat + 1 teaspoon salt + 2 teaspoons cinnamon + 1 teaspoon nutmeg + 1-1/2 cups fine cornmeal, 2 cups rye flour; or, 3-1/2 cups whole + wheat flour + 1-1/2 teaspoons baking powder, or, 1/2 teaspoon soda + +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. + + +SOUR MILK GINGER BREAD + + 2 tablespoons fat + 1/4 cup molasses + 1 egg + 1/2 teaspoon salt + 1/2 cup sour milk + 1 teaspoon soda + 2 cups whole wheat flour + 1 teaspoon ginger + +Mix soda and molasses. Add other ingredients. Bake in muffin pans 20 +minutes or loaf 40 minutes. + + +MAPLE CAKE + + 1/4 cup fat + 1 cup corn syrup + 1-1/2 teaspoons mapline + 1 egg + 1 teaspoon baking powder + 1-1/4 cups whole wheat flour + 1/4 teaspoon soda + 1/4 cup milk + 1/2 teaspoon vanilla + 1/2 cup coarsely cut nuts + +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. + + +COCOANUT SURPRISE + + 6 slices of bread cut in half + 1/2 cup of milk + 1 egg yolk + 1 tablespoon corn syrup + 2 tablespoons cocoanut + Tart jelly + +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. + + +SOY BEAN WAFERS + + 1 cup soy beans, finely chopped + 1/2 cup butter or shortening + 1/4 cup sugar + 1/3 cup corn syrup + 1/2 teaspoon lemon or vanilla + 1/2 cup flour + 1 egg + 2 teaspoons baking powder + +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. + + +APPLE SPICE CAKE + + 1/2 cup fat + 1/2 cup sugar + 1 beaten egg + 1/3 cup molasses + 1/2 cup tart apple sauce + 1/2 cup raisins, dates, prunes or currants (chopped) + 1-1/2 cups flour + 1/2 teaspoon allspice + 1/4 teaspoon cloves + 1/2 teaspoon nutmeg + +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. + + +CRISP GINGER COOKIES + + 1 cup of molasses + 2 tablespoons of fat + 1 teaspoon soda and 1 teaspoon water (hot) + 1 cup of flour + 1 tablespoon ginger + 1/2 teaspoon cloves + 1/2 teaspoon cinnamon + 1/2 teaspoon salt + About 3 cups flour + +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. + + +SOFT CINNAMON COOKIES + + 1 cup molasses + 2 tablespoons fat + 1/2 cup boiling water + 1 cup flour + 1 teaspoon soda + 1/2 teaspoon ginger + 2 tablespoons cinnamon + 1/8 teaspoon salt + 1/2 teaspoon of cloves + +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. + + +WARTIME FRUIT CAKE + + 1 cup honey or corn syrup + 1 tablespoon fat + 1 egg + 2 cups flour + 1 teaspoon cinnamon + 1 teaspoon cloves + 1/8 teaspoon salt + 1 cup chopped dates, figs, prunes or raisins + 3/4 teaspoon soda + 2/3 cup milk + +Cream fat, honey and egg. Sift dry ingredients. Add alternately with +milk. Bake in loaf 45 minutes in moderate oven. + + +HOT WATER GINGER CAKES + + 1-1/2 cup molasses + 3/4 cup boiling water + 2-1/2 cups flour + 1-1/8 teaspoons soda + 1-1/2 teaspoons ginger + 3/4 teaspoon salt + 1/4 cup fat + +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. + + +SPICED OATMEAL FRUIT CAKES + + 1-3/4 cups whole wheat flour + 3/4 cup cooked oatmeal + 2/3 cup corn syrup + 1/2 cup raisins, dates, prunes or figs + 1/4 teaspoon soda + 1/2 teaspoon baking powder + 1 teaspoon cinnamon + 3 tablespoons fat + +Heat the corn syrup and fat. Sift dry ingredients and add to first +mixture. Add fruit last. Bake in muffin pans for 30 minutes. + + +FRUIT WONDER CAKES + + 1 doz. salted wafers + 1/3 cup chopped dates + 1/3 cup chopped nuts + 1 egg white + 2 tablespoons corn syrup + 1/2 teaspoon vanilla + +Beat egg white until very stiff. Add other ingredients and place on +the wafers. Place under broiler until a delicate brown. + + + + + +SUGARLESS CANDIES + + +FRUIT PASTE + + 2 teaspoons gelatine + 2 tablespoons cold water + 1/3 cup corn syrup + 2 teaspoons cornstarch + 1/4 cup chopped nuts + 1/2 cup chopped dates + 1/2 cup chopped raisins + 1/4 teaspoon vanilla + +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. + + +WARTIME TAFFY + + 2 cups corn syrup + 1/2 teaspoon soda + 1 teaspoon water + 2 tablespoons vinegar + +Boil the syrup for fifteen minutes, then add the soda. Cook until a +little snaps brittle when dropped in cold water. Add the vinegar 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. + + +PEANUT BRITTLE + + 1 cup corn syrup + 1 tablespoon fat + 1 cup peanuts + +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. + + +RAISIN AND PEANUT LOAF + +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. + + +POPCORN BALLS AND FRITTERS + + 1 cup corn syrup + 2 tablespoons vinegar + Popcorn + +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. + + +COCOANUT LOAF + + 1 cup shredded cocoanut + 1/2 cup chopped dates + 1/4 cup corn syrup + 1/8 teaspoon mapline + +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. + + +STUFFED DATES + +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. + + +FRUIT LOAF + + 1/2 cup raisins + 1/2 cup nuts + 2 tablespoons honey, maple syrup or corn syrup + 1/2 cup figs or dates + +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. + + +STUFFED FIGS + +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. + + + + +SUGARLESS PRESERVES + + +QUINCE OR PEAR PRESERVES + + 1 lb. fruit + 1 cup corn syrup + 1/4 lb. ginger root or 2 oz. crystalized ginger + +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. + + +APPLE, QUINCE, PEACH, PEAR OR PLUM JAM + + 1 cup left-over cooked fruit or pulp from skins and core + 3/4 cup corn syrup + 2 tablespoons vinegar + 1/2 teaspoon mixed ground spices, allspice, cloves and nutmeg + +Cook slowly until thick. + + +PUMPKIN OR CARROT MARMALADE + +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. + + +GRAPE JUICE + + 5 lb. grapes + 1 pint water + 1 cup corn syrup + +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. + + +SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES + + 1 cup corn syrup + 2 oz. stick cinnamon + 12 allspice berries + 6 whole cloves + 1/4 cup vinegar + +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. + + +SYRUP FOR CANNED FRUIT + + 1 cup corn syrup + 1 cup water + +Bring to boiling point. Use same as sugar and water syrup. + + +SYRUP FOR PRESERVED FRUIT + + 2 cups crystal corn syrup For each three pounds of fruit + 1/2 cup water + +Use same as water and sugar syrup. + + +CRANBERRY JELLY + + 1 pint cranberries + 1/2 cup water + About 1 cup corn syrup + +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. + + +APRICOT AND RAISIN MARMALADE + + 1 cup of apricots + 1-1/2 cups cold water + 1 cup corn syrup + 1/2 cup chopped seeded raisins + 1 teaspoon orange rind + +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. + +[Illustration] + + + + +SAVE FAT + +_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE FAT, WITH PRACTICAL +RECIPES FOR FAT CONSERVATION_ + + +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. + +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 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. + +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. + +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 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. + +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. + +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. + +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. + +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. + +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. + +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. + +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 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. + +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. + +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. + +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. + +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. + +[Illustration] + + + + +TO RENDER FATS + + +TO RENDER FAT BY DIRECT METHOD + +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. + + +TO RENDER FAT WITH MILK + +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 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. + + +TO RENDER FAT BY COLD WATER METHOD + +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. + + +TO RENDER STRONG FLAVORED FATS + +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. + +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. + + +TO CLARIFY FAT + +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. + +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. + + +CARE OF FAT AFTER BEING USED FOR COOKING + +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. + + +HOW TO MAKE SAVORY FATS + +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. + +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. + +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. + + +EXTENSION OF TABLE FATS + + +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. + + +B. + + 1 lb. butter + 1 quart milk (2 pint bottles preferred) + 1 tablespoon granulated gelatine + 1-1/2 teaspoons salt + +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. + + +C. + + 1 lb. butter + 1 quart milk (2 pint bottles preferred) + 1 tablespoon granulated gelatine + 1-1/2 teaspoons salt + 1 cup peanut butter + +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. + + +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. + + +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. + + + + +SUGGESTIONS FOR PASTRY + +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: + + +CORNMEAL PASTRY FOR MEAT OR FISH + + 1/2 cup cornmeal + 1/2 cup rye or wheat flour + 2 tablespoons fat + 1/3 cup cold or ice water + 1 teaspoon baking powder + +Sift dry ingredients. Cut in fat. Add water and roll out on well +floured board. + + + +PASTRY MADE WITH DRIPPING + + +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. + + +PLAIN PASTRY + + 1 cup flour + 1/3 cup fat + 1/2 teaspoon salt + About 1/4 cup cold or ice water + +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. + + +MEAT OR FISH PIE CRUST + + 2 cups flour + 4 teaspoons baking powder + 1/3 cup any kind of dripping + 1 cup meat stock or milk + 1 teaspoon salt + +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. + + + + +VARIOUS USES FOR LEFTOVER FATS + + +CREOLE RICE + + 2 tablespoons savory drippings + 3 tablespoons flour + 1 teaspoon salt + 1/2 teaspoon cayenne + 1-1/2 cups tomato juice and pulp + 1 teaspoon onion juice + 2 tablespoons chopped green pepper + 1 tablespoon chopped olives + 1 cup of rice + 1 cup water + +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. + + +POTATOES ESPAGNOLE + + 2 cups pared and sliced potatoes + 2 tablespoons bacon drippings + 2 tablespoons minced onion + 1/2 teaspoon salt + 1/4 tablespoon cayenne + 1-1/2 cups boiling water + 1 tablespoon chopped green pepper or pimento + +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. + + +DUMPLINGS + + 2 cups flour + 1 teaspoon salt + 4 teaspoons baking powder + 2 tablespoons drippings + 1 cup water, meat stock or milk + +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. + + +POTATO SALAD + + 2 cups freshly cooked and diced potatoes + 1/3 cup bacon drippings + 1/2 teaspoon salt + 2 tablespoons chopped peppers + 2 tablespoons vinegar + 1/8 teaspoon cayenne + +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. + + +SOAP + + 1 can lye + 6 lbs. fat (Fat for soap should be fat which is no longer useful + for culinary purposes.) + 1 quart cold water + +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. + +[Illustration: The illustration shows various forms of food waste--the +discarded outside leaves of lettuce and cabbage, apple cores and +parings, stale bread and drippings.] + + + + +SAVE FOOD + +_REASONS WHY OUR GOVERNMENT ASKS US NOT TO WASTE FOOD, WITH PRACTICAL +RECIPES ON THE USE OF LEFTOVERS_ + + +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. + +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. + +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. + +When eggs are sixty and seventy cents a dozen their price is out of +all proportion to their food value. Tomatoes 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. + +GROUP 1.--FOODS DEPENDED ON FOR MINERAL MATTERS, VEGETABLE ACIDS, AND +BODY-REGULATING SUBSTANCES. + +FRUITS + + Apples, pears, etc., + Berries, + Melons, + Oranges, lemons, all citrus fruits. + +VEGETABLES + + Salads, lettuce, celery, + Potherbs or "greens" + Tomatoes, squash, + Green peas, green beans, + Potatoes and root vegetables. + +GROUP 2.--FOODS DEPENDED ON FOR PROTEIN. + + Milk, skim milk, cheese, + Eggs, + Meat, + Poultry, + Fish, + Dried peas, beans, cow-peas, + Nuts. + +GROUP 3.--FOODS DEPENDED ON FOR STARCH. + + Cereals, grains, meals, flour, + Cereal breakfast foods, + Bread, + Crackers, + Macaroni and other pastes, + Cakes, cookies, starchy puddings, + Potatoes, other starchy vegetables, + Bananas. + +GROUP 4.--FOODS DEPENDED ON FOR SUGAR. + + Sugar, + Molasses, + Syrups, + Dates, + Raisins, + Figs. + +GROUP 5.--FOODS DEPENDED ON FOR FAT. + + Butter and cream, + Lard, suet, + Salt pork and bacon, + Table and salad oils, + Vegetable, nut, and commercial cooking fats and oils. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +Buying foreign brands when domestic brands are cheaper and often +better. + +Leaving the trimmings from meats and poultry at the butcher's. Bring +these home and fry out the fatty portions for dripping; use all other +parts for the stock pot. + +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. + +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. + +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. + +Cheese molds. Keep in a cool, dry place. If it becomes too dry for +table use, grate for sauces or use in scalloped dishes. + +Winter vegetables wilt and dry out. Store in a cool place. If cellar +space permits, place in box of sand, sawdust or garden earth. + +Potatoes and onions sprout. Cut off the sprouts as soon as they appear +and use for soup. Soak, before using, vegetables which have sprouted. + +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. +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. + +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. + +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. + +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. + +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. + +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 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. + +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. + +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. + +Rhubarb is wasted by removing the pink skin from young rhubarb, which +should be retained to add flavor and color-attractiveness to the dish. + +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. + + * * * * * + +The next step in food preparation is cooking, and tons of valuable +material are wasted through ignorance of the principles of cooking. + +Bad cooking, which means under-cooking, over-cooking or flavorless +cooking, renders food inedible, and inedible food contributes to world +shortage. 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. + + * * * * * + +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. + + * * * * * + +Use all bits of bread, that cannot be used as toast, in puddings, +croquettes, scalloped dishes or to thicken soup. + + * * * * * + +Don't throw away cold muffins and fancy breads. Split and toast them +for next day's breakfast. + + * * * * * + +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: + + WOMEN CALORIES + Sedentary work ... 2,400 + Active work ... 2,700 + Hard manual labor ... 3,200 + + MEN CALORIES + Sedentary work ... 2,700 + Active work ... 3,450 + Hard manual labor ... 4,150 + +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. + +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. + +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 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. + +According to a well-known domestic scientist, the only things which +should find their way to the garbage pail are: + + Egg shells--after being used to clear coffee. + Potato skins--after having been cooked on the potato. + Banana skins--if there are no tan shoes to be cleaned. + Bones--after having been boiled in soup kettle. + Coffee grounds--if there is no garden where they can be used for + fertilizer, or if they are not desired as filling for + pincushions. + Tea leaves--after every tea-serving, if they are not needed for + brightening carpets or rugs when swept. + Asparagus ends--after being cooked and drained for soup. + Spinach, etc.--decayed leaves and dirty ends of roots. + +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. + +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. + +The following recipes show how to make appetizing dishes from products +that heretofore in many homes have found their way to the extravagant +pail. + +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. + + * * * * * + +SAUCES MAKE LEFTOVERS ATTRACTIVE + + +WHITE SAUCE + + 1/4 cup flour + 1/4 cup fat + 1 teaspoon salt + 1/8 teaspoon cayenne + 1-1/2 cups milk + +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. + + +WHITE SAUCE WITH CHEESE + + 1/2 cup cheese (cream or American) added to + 1-1/2 cups white sauce + +Excellent to serve with macaroni, hominy or vegetables. + + +WHITE SAUCE WITH SHRIMPS + + 1/2 cup shrimps + 1/4 teaspoon salt + 1 cup white sauce + +Serve on toast, or with starchy vegetables. + + +WHITE SAUCE WITH HORSERADISH AND PIMENTO + + 1/4 cup horseradish + 1 tablespoon chopped pimento + 1 cup white sauce + +SERVE WITH BOILED BEEF, HOT OR COLD, OR WITH COLD ROAST BEEF. + + +WHITE SAUCE WITH EGG + + 1 cup white sauce + 2 sliced hard-cooked eggs + 1/8 teaspoon cayenne + 1/8 teaspoon salt + +Excellent for spinach and vegetables, or fish. + + +BROWN SAUCE + + 1/4 cup fat + 1/3 cup flour + 1 teaspoon salt + 1/8 teaspoon of cayenne + 1-1/2 cups brown stock, or + 1-1/2 cups water and 2 bouillon cubes + 1/2 teaspoon Worcestershire sauce + +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. + + +BROWN SAUCE WITH OLIVES + + 1 cup brown sauce + 3 tablespoons chopped olives + +Make brown sauce as given in foregoing recipe, then while it is hot +stir in the chopped olives, and serve. + + +BROWN SAUCE WITH PEANUTS + + 1 cup brown sauce + 1/4 cup chopped peanuts + 1/8 teaspoon salt + +A good sauce to serve with rice, macaroni, hominy or other starchy +foods. It supplies almost a meat flavor to these rather insipid foods. + + +MUSHROOM SAUCE + + 1 cup brown sauce + 1/2 cup chopped mushrooms + +Add mushrooms to fat and flour before adding liquid. If fresh +mushrooms are used, cook for two or three minutes after adding liquid. + + +VEGETABLE SAUCES + + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1/8 teaspoon cayenne + 2 cups vegetable stock, + or + 1 cup vegetable stock + 1 cup milk. + +Vegetable stock is the water in which any vegetable is cooked. Make as +white sauce. + + +DRAWN BUTTER SAUCE + + 1/3 cup butter substitute + 1/4 cup flour + 1/2 teaspoon salt + 1/8 teaspoon cayenne + 1 cup boiling water + 2 tablespoons chopped parsley + +Make as white sauce, reserving 2 tablespoons of the fat to add just +before serving. + + +TOMATO SAUCE + + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1/4 teaspoon cayenne + 1 teaspoon Worcestershire + 1 teaspoon onion juice + 1-1/2 cups tomato + +Melt fat; add dry ingredients and gradually the liquid, letting sauce +come to boiling point each time before adding more liquid. + + +FRUIT SAUCE FOR PUDDING + + 1/4 cup fat + 1/2 cup milk + 1/2 cup powdered sugar + 1 teaspoon vanilla, or + 1 tablespoon brandy + 1 cup mashed cooked fruit + +Mix thoroughly. Let chill and serve with steamed or baked pudding. + + +COCOANUT SAUCE + + 1/2 cup milk + 1/2 cup cocoanut and milk + 2 tablespoons corn syrup + 2 tablespoons cornstarch + 1 teaspoon vanilla + +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. + + +MOLASSES SAUCE + + 1 cup molasses + 2 tablespoons fat + 1 tablespoon flour, plus + 1 tablespoon cold water + 1-1/2 tablespoons vinegar + +Mix together. Bring to boiling point and serve with any pudding. + + +FRENCH SAUCE + + 1 cup (crystal) corn syrup + 1/8 teaspoon salt + 1 egg + 1/2 cup water + 1 tablespoon cream + 1 teaspoon vanilla + +Beat egg light. Pour on gradually the hot corn syrup and water, +beating egg with eggbeater. Add cream and vanilla. Serve at once. + + +SPICE SAUCE + + 1/2 cup corn syrup + 1 egg + 1/3 cup milk + 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg + 1/2 teaspoon vanilla + +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. + + +MAPLE SPICE SAUCE + + 3 tablespoons fat + 1/3 cup maple sugar + 2 eggs + 1/2 teaspoon cinnamon + 1/2 teaspoon allspice + 1/2 teaspoon vanilla + 1/3 cup milk + +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. + + +TOMATO SAUCE WITH CHEESE + + 1 cup tomato sauce + 1/2 cup grated cheese + +Add cheese while sauce is hot and just before serving. Do not boil +sauce after adding cheese. + + +MEXICAN SAUCE + +To one cup tomato sauce, add + + 2 tablespoons chopped green pepper + 3 tablespoons chopped celery + 3 tablespoons chopped carrot + + +HARD SAUCE + + 1/3 cup butter substitute or hydrogenated oil + 1/3 cup corn syrup + 1/3 cup sugar + 1 teaspoon flavoring + +Cream all together. This method reduces the necessary sugar +two-thirds. + + +LEMON OR ORANGE SAUCE + + 1/2 cup corn syrup + 1 tablespoon fat + 1/4 cup lemon juice + 1 teaspoon lemon rind + 2 tablespoons cornstarch + 3 tablespoons lemon juice + 1/2 cup orange juice + 2 teaspoons orange rind + 1 tablespoon flour + 1 tablespoon water + +Mix ingredients. Bring to boiling point and serve. + + +CRANBERRY SAUCE WITH RAISINS + + 1 cup cranberries + 1 cup water + 1 cup corn syrup + 1/2 cup raisins or nuts + 2 tablespoons fat + +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. + + + + +THE USE OF GELATINE IN COMBINING LEFTOVERS + + +LEFTOVER FRUIT MOLD + + 2 tablespoons cold water + 2 tablespoons gelatine + +Let stand until gelatine is soft. Add 1 pint boiling water, or fruit +juice from canned fruit. + + 1/4 cup lemon juice + 2/3 cup corn syrup, or + 1/2 cup sugar + +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. + + +MOLDED VEGETABLE SALAD + + 1-1/2 cups boiling tomato juice and pulp + 2 tablespoons cold water + 2 tablespoons gelatine + 1 teaspoon salt + 1/4 teaspoon paprika + 1/4 teaspoon Worcestershire sauce + 2 cups of any one vegetable, or of mixed vegetables + +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. + + +MOLDED MEAT OR FISH LOAF + + 2 tablespoons gelatine + 2 tablespoons cold water + 1 cup boiling gravy, tomato juice, or 1 cup boiling water into + which 1 bouillon cube has been dissolved + 1 cup left-over meat or fish chopped fine + 1 cup chopped celery or cooked vegetable + 1 teaspoon salt + 1/8 teaspoon cayenne + +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. + + +RICE IMPERIAL + + 1 cup cooked rice + 1 cup corn syrup + 1 tablespoon gelatine + 2 tablespoons water + 1/2 cup cherries or other cooked fruit + 1/2 cup nuts + 1/2 cup juice of fruit + +Chill and serve. + + +CREAM SALAD MOLD + + 1 cup cooked salad dressing + 2 tablespoons gelatine + 2 cups any left-over fish, meat or vegetables + 2 tablespoons cold water + +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. + + +CHEESE MOLD + + 1 pint cottage cheese + 1/2 cup pimento or green pepper + 1 cup milk + 2 teaspoons salt + 1/4 teaspoon cayenne + 2 tablespoons granulated gelatine + 4 tablespoons cold water + +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. + + +FRUIT SPONGE + + 2 tablespoons gelatine softened in + 1/3 cup cold water + 1 pint clabbered milk, or fruit juice + 1 cup sugar + 1 teaspoon vanilla + 1 cup crushed fruit + 2 egg whites + +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. + + +ORIENTAL SALAD + + 1 tablespoon gelatine + 2 cups boiling water + 3/4 cup sugar + 1/2 cup lemon juice + 1/2 cup grated cocoanut + 2 cups apples, chopped + 1 cup celery + 1/2 cup chopped nuts + 3 pimentoes + 1 tablespoon grated onion + 1/3 teaspoon salt + +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. + + + + +SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS + + +MIXED VEGETABLE SALAD + + 1 cup cooked potatoes + 1 cup cooked carrots + 1 cup cooked peas + 1 cup cooked beets + +Make a French dressing of + + 1/2 cup oil + 1/2 teaspoon salt + 2 tablespoons vinegar + 1/8 teaspoon cayenne + +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. + + +EGYPTIAN SALAD + + 1 cup left-over baked beans, cooked dried peas, or beans or + lentils, or cooked rice, rice. + 1 cup chopped celery + 3 tablespoons chopped pepper + 3 tablespoons chopped pickle + 1 cup cooked salad dressing + +Mix ingredients thoroughly and let stand 30 minutes to blend flavor +thoroughly. + + +CABBAGE, PEANUT AND APPLE SALAD + + 2 cups chopped cabbage + 1 cup peanuts + 1 cup chopped apples + 1 cup salad dressing + +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. + + +CHEESE SALAD + + 1 cup American or cream cheese + 2 tablespoons vinegar + 1/3 cup oil + 1/2 teaspoon salt + 1/8 teaspoon cayenne + 2 tablespoons chopped olives + 3 tablespoons chopped nuts + +Blend all ingredients thoroughly. Shape as desired and chill. Serve +with French dressing. (If American cheese is used, grate or cut fine.) + + +FRUIT SALAD + + +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. + + +MANDALAY SALAD + + 1 cup cooked peas or carrots + 1 cup cooked cold rice + +Mix with dressing made of + + 1/3 cup oil + 1 tablespoon vinegar + 1/4 teaspoon salt + 1/8 teaspoon cayenne + 1/4 teaspoon curry powder + +Mix all ingredients; serve cold, either plain, on lettuce leaves, or +in nests made of cabbage or celery. + + +POTATO SALAD + + 2 cups potatoes from fresh-cooked, or left-over baked, boiled or + mashed potatoes. + 1/4 cup chopped parsley + 1 teaspoon onion juice + 1 cup cooked salad dressing + 3 tablespoons chopped green pepper may be added if desired. + +If mixed while cooked dressing is hot, then chilled, the flavor is +much improved. + +Left-over mashed potatoes may be combined with cooked corn and green +pepper for a delicious salad. + + +MEAT OR FISH SALAD + + 1 cup left-over meat or fish + 3 tablespoons chopped pickle + 1/2 cup chopped celery + 1 cup cooked salad dressing + +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. + + +CAULIFLOWER SALAD + + 1 cup cooked cauliflower + 1 cup cooked salad dressing + 3 tablespoons chopped pickle + 1 tablespoon chopped pimento + 1 tablespoon vinegar + +Blend ingredients thoroughly and serve. Cauliflower which has been +creamed or scalloped may be used, if sauce is carefully rinsed from +the vegetable. + + +CARROT SALAD + +Grind raw carrot in food chopper. Make French dressing with chicken +fat instead of oil. Mix ingredients and serve. + + 1 cup raw carrots + 1/2 cup oil (preferably oil from chicken fat) + 1 tablespoon vinegar + 1/2 teaspoon salt + 1 tablespoon parsley + 1/8 teaspoon paprika + + +HINDU SALAD + + 2 tablespoons flour + 1 teaspoon salt + 1 egg + 1/8 teaspoon cayenne + 2 tablespoons granulated gelatine, plus 2 tablespoons cold water + 1 teaspoon mustard + 1 teaspoon curry powder + 3 tablespoons melted fat + 1 cup milk + 1/3 cup vinegar + 2 cups cooked rice + 2 tablespoons chopped olives + +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 1/2 cup +French dressing. + + + + +THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL + + +DATE CRUMB PUDDING + + 1 cup dried crumbs + 1 pint hot milk + +Let stand until milk is absorbed, then add + + 1/4 teaspoon salt + 1/2 cup molasses + 1/2 teaspoon cinnamon + 1 cup dates, cut small + 1 egg + 1/2 teaspoon mixed cloves, nutmeg, allspice, ginger + +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. + + +FIG PUDDING + + 1/4 lb suet + 1/2 lb chopped figs + 1 cup sour apple (cored, pared and chopped) + 1 cup milk + 1/2 cup molasses + 1/2 cup corn syrup + 1 cup breadcrumbs + 2 eggs + 1/3 cup flour + +Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add +yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours. + + +FRUIT TAPIOCA + + 1/4 cup pearl tapioca + 1/3 cup corn syrup, or + 1/4 cup sugar + 1/8 teaspoon salt + 1 cup water + 1 cup milk + 1 cup fruit + +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. + + +RICE FRUIT CUSTARD + + 1/3 cup rice + 1 cup milk + 1/3 cup corn syrup + 1 teaspoon vanilla + 1/8 teaspoon salt + 1 egg + 1 cup fruit + +Cook rice with milk in double boiler 30 minutes. Add other ingredients +and cook 10 minutes. Chill and serve. + + +NUT AND FRUIT PUDDING + + 1 cup stale breadcrumbs + 2 cups scalded milk + 1/2 cup corn syrup + 1/2 cup chopped nuts + 2 eggs + 1/8 teaspoon salt + 1/2 teaspoon vanilla + 3/4 cup chopped figs, dates or raisins + +Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients. +Bake 25 to 35 minutes in moderate oven. + + +CHOCOLATE BREAD PUDDING + + 1 cup crumbs + 2 cups milk + 1 oz. chocolate + 1/3 cup sugar + 1/2 cup corn syrup + 2 eggs + 1/8 teaspoon salt + 1/2 teaspoon vanilla + +Use whites for meringue with 2 tablespoons corn syrup. + + +CAKE CROQUETTES + + 1 pint stale cake crumbs + 1 cup milk + +Soak 1 hour; heat and add + + 2 yolks of eggs + 2 teaspoons vanilla + +Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve +with hard sauce. + + +CEREAL FRUIT PUDDING + + 2 cups milk + 1 cup any ready-to-eat cereal + 1 egg (beaten) + 1/3 cup molasses + 1/2 teaspoon salt + 1/2 teaspoon cinnamon + 1 cup raisins, dates or prunes + +Mix ingredients. Bake 30 to 40 minutes in moderately hot oven. + + +SCALLOPED FISH + + 2 cups crumbs + 2 cups fish + 2 tablespoons chopped parsley + 1/4 cup fat + 1/4 cup flour + 1/8 teaspoon pepper + 2 teaspoons onion juice + 1-1/2 cups milk + 1 teaspoon salt + 2 tablespoons fat + +Melt fat, add dry ingredients and gradually the liquid to make a +smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with +crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25 +minutes. + + +SPANISH CASSEROLE + + 2 cups cooked rice + 1 quart tomatoes + 1/4 to 1 lb. hamburg steak + 1/8 teaspoon pepper + 3 teaspoons salt + 2 tablespoons onions, chopped + 1/8 teaspoon cayenne + +Add rice to tomatoes. Add seasoning and meat, browned. Bake in +casserole about 2 hours. + + +PEANUT LOAF + + 3 cups stale bread crumbs + 2 cups milk + 2 teaspoons salt + 1/8 teaspoon pepper + 1/4 teaspoon poultry seasoning + 1 tablespoon onion juice and pulp + 2 eggs + 4 teaspoons baking powder + 1-1/2 cups chopped peanuts + +Add bread to milk; add seasoning, beaten eggs, baking powder, and +peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40 +minutes. + + +CHEESE ENTREE + + 1 cup cooked farina or rice + 1 cup cheese + 1 cup nuts + 1 cup milk + 1/8 teaspoon cayenne + 1 egg + 1 teaspoon salt + +Mix ingredients thoroughly. Bake in greased dish 30 minutes. + + +BEAN LOAF + + 2 cups cold cooked beans + 1 egg beaten + 1 cup breadcrumbs + 1/8 teaspoon pepper + 1 tablespoon minced onion + 2 tablespoons catsup + 1/4 teaspoon salt + +Shape into loaf. Bake 25 minutes. Serve with tomato sauce. + + +ROYAL FRENCH TOAST + +Use leftover bread as French toast by dipping in mixture of + + 1 cup milk + 1 tablespoon corn syrup + 1 egg beaten + +Then brown in frying pan in small amount of fat. Spread with +marmalade, jelly, cocoanut, or preserves and serve as dessert. + + +DRIED FRUIT PUDDING + + One cup dried apricots, peaches or prunes soaked two hours in two + cups of water. + 1 cup bread crumbs + 2/3 cup corn syrup + 1 teaspoon orange or lemon rind + 2 eggs + 1/8 teaspoon salt + 1 teaspoon lemon juice + 1/2 cup chopped nuts + +Mix ingredients. Place in greased baking dish and bake 30 minutes in +moderately hot oven. + + +CHEESE SAUCE ON BREAD + + 1/4 cup fat + 1 pint milk + 2 qts. milk + 1/4 cup flour + 1/4 teaspoon cayenne + 1 cup cheese + +Make as white sauce and add cheese. Pour over bread, sliced and +toasted. Bake in moderate oven. + + +SURPRISE CEREAL + + 3 cups dried breadcrumbs + 3 tablespoons maple syrup + 1/2 teaspoon salt + +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. + + +SURPRISE CROQUETTES + + 1 cup leftover cereal + 1 cup chopped peanuts + 1/2 cup dried breadcrumbs + 1 beaten egg + +Shape as croquettes and bake in oven or pan-broil. Serve with tart +jelly. + + +CHEESE STRAWS + + 1 cup stale bread + 1/8 teaspoon cayenne + 1/2 cup grated cheese + 1/4 cup milk + 2/3 cup flour + 1/4 teaspoon salt + +Make into dough; roll 1/4 inch thick. Cut into strips 6 inches long +and 1/2 inch wide. Place on baking sheet. Bake 20 minutes in moderate +oven. Serve with soup, salad, or pastry. + + + + +SOUPS UTILIZE LEFTOVERS + + +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. + +If a meat or fish chowder with plenty of vegetable accompaniment is +served, no other meat is required for the usual home meal. + +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. + +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. + +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. + + +CREAM SOUP + + 1/3 cup fat + 1/3 cup flour + 1 teaspoon salt + 1 cup cereal or vegetable + 1/4 teaspoon cayenne + 1 pt. milk + 1 pt. water, in which vegetable or cereal was cooked, or leftover + water in which meat was cooked. + +Melt fat, add dry ingredients and, gradually, liquid. When at boiling +point, add vegetables or cereal and serve. + + +MEAT STOCK + +Leftover bits of meat, bone, or gristle may be used alone or with some +fresh meat and bone from shin or neck. + +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. + + +TOMATO GUMBO SOUP + + Bones and gristle from chicken or turkey + 2 qts. cold water + 1 cup okra + 1 tablespoon chopped pimento + 1-1/2 teaspoons salt + 1/2 cup rice + 2 tablespoons fat + 1-1/2 cups tomatoes + 1/4 cup chopped parsley + +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 3/4 hour and +serve. + + +LEGUME SOUP + + 1 cup dried peas, beans or lentils + 3 qts. cold water + 1 tablespoon onion pulp + 1 ham bone or 1/2 pound smoked sausage + 1 teaspoon celery salt + 2 teaspoons salt + 2 tablespoons flour, plus + 2 tablespoons cold water + 1/4 teaspoon pepper + 1 cup tomato + +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 1/2 hour and serve. + + +VEGETABLE SOUP + + 1 qt. boiling water + 1/2 cup carrots + 1/2 cup cabbage + 1 cup potatoes + 1 cup tomato juice and pulp + 1 tablespoon minced onion + 1/4 teaspoon pepper + 4 tablespoons fat + 4 cloves + 1 bayleaf + 2 teaspoons salt + 4 peppercorns + 2 tablespoons chopped parsley + +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. + + +CREAM OF CARROT SOUP + + 2 cups diced carrots + 2 cups water + 1 cup milk + 1/8 teaspoon pepper + 2 tablespoons fat + 2 tablespoons flour + 1 teaspoon salt + +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 +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. + + +SALMON CHOWDER + + 1 cup cooked or canned fish + 1 cup cooked potato, diced + 1 cup peas + 2 tablespoons fat + 2 tablespoons flour + 1-1/2 teaspoons salt + 1/4 teaspoon paprika + 2 cups milk + 1 cup water from boiled potatoes + 2 tablespoons chopped parsley + 1 teaspoon onion juice + +Melt fat, add dry ingredients and gradually the liquid. When at +boiling point, add parsley and serve. + + +CHEESE CREAM SOUP + + 1 cup cheese + 2 cups milk + 2 tablespoons fat + 1-1/4 teaspoons salt + 1/4 teaspoon cayenne + 1/2 teaspoon celery salt + 3 tablespoons flour + +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. + + +BEAN SOUP + + 1 cup beans + 1 quart water + 1 tablespoon onion juice + 1/4 teaspoon Worcestershire sauce + 1 cup brown stock + 1/4 teaspoon celery salt + 2 teaspoons salt + 1/4 teaspoon cayenne + 1 hard cooked egg + 1 lemon, sliced + 1/4 teaspoon mustard + 2 tablespoons flour, plus 2 tablespoons cold water + +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. + + +POTATO AND CHEESE SOUP + + 2 cups cooked diced potatoes + 2 cups water in which potatoes were cooked + 1 cup milk + 2 teaspoons onion juice + 2 tablespoons fat + 3 tablespoons flour + 1-1/2 teaspoons salt + 1/8 teaspoon cayenne + 2 tablespoons of finely chopped parsley + 1/4 cup grated cheese + +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. + + + + +ALL-IN-ONE-DISH MEALS + + +NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE A +WELL-BALANCED MENU + + +LENTILS WITH RICE AND TOMATOES + + 3/4 cup lentils + 1 cup rice + 1 quart tomatoes + 1 teaspoon Worcestershire + 2 teaspoons salt + 1/4 teaspoon cayenne + 1/4 teaspoon bay leaf + 1/4 teaspoon sage + +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. + + +RICE, TOMATOES, GREEN PEPPER AND BEEF + + 1/2 cup cooked rice + 1 pint tomatoes + 1/3 cup green pepper chopped + 2 cups fresh or left-over cooked meat + 2 teaspoons salt + 1/4 teaspoon cayenne + +Mix all ingredients. Bake in greased dish slowly for one hour. + + +HOMINY AND CURRIED MUTTON WITH BEETS + + 1 cup hominy which has been soaked over night, drained + 1 quart fresh water and 1 teaspoon of salt added; cook until tender + 2 cups mutton from shoulder + 1 teaspoon kitchen bouquet + 1 teaspoon curry + 2 cups water + 1 teaspoon Worcestershire sauce + 1 tablespoon cornstarch + 1 cup diced beets + 1 teaspoon salt + 1/8 teaspoon cayenne + +Mix all ingredients thoroughly. Bake in covered casserole slowly for +one hour. Mutton should be cut in about one-inch pieces. + + +TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS + + 4 cups water + 1 cup cornmeal + 2 teaspoons salt + 1/3 cup chopped peppers + 2 cups cooked meat + 1/8 teaspoon cayenne + +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. + + +BAKED SOY BEANS WITH GREENS AND TOMATO + + 1 pint soy beans + 1/4 lb. salt pork + 1/2 teaspoon soda + 1/8 teaspoon cayenne + 1 onion + 1-1/2 tablespoons salt + 3/4 cup molasses + 3/4 tablespoon mustard + Boiling water (about one quart) + 1 pint tomatoes + 2 cups cooked spinach + +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. + + +CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH + +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 1-1/2 cups and add one-quarter +pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup +of water or meat stock or gravy. + +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. + + +SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE + + 1 cup macaroni + 1 cup peas + 1 pint tomatoes, juice and pulp + 1 cup grated cheese + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1/8 teaspoon cayenne + +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. + + +CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE + + 1/2 cup rice + 1 cup cheese + 1 cup corn + 1-1/2 cup milk + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1/8 teaspoon cayenne + +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. + + +FISH AND VEGETABLE CHOWDER + + 3 lbs. fish + 2 cups diced potatoes + 1/3 cup chopped onion + 1/2 cup chopped salt pork + 1 teaspoon salt + 1/8 teaspoon cayenne + 1 cup peas + 2 cups cold water + 2 tablespoons fat + 2 tablespoons flour + 1 cup diced carrots + 1 pint scalded milk + +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. + + +SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES + + 1 smoked haddock + 1 cup samp, which has been soaked over night and cooked until tender + 1 quart water and 1 teaspoon of salt + 2 teaspoons horseradish (grated) + 1 pint tomatoes + 1 teaspoon salt + 1/4 teaspoon cayenne + 2 tablespoons cornstarch + +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. + + +CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE + + 1 cup cooked spaghetti + 2 cups brown stock + 2 cups water, or + 2 bouillon cubes + 2 tablespoons flour + 2 teaspoons salt + 1/2 cup chopped peanuts + 1 cup diced carrots + 3 tablespoons chopped olives + +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. + + +LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES + + 1 cup cooked lentils + 1 cup chopped peanuts + 1 cup grated cheese + 1 cup bread crumbs + 1 tablespoon fat + 2 tablespoons lemon juice + 1/2 teaspoon salt + 1/8 teaspoon cayenne + 1 teaspoon onion juice + +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. + + +CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH + + 1 lb. codfish + 1/3 cup pimento + 1 cup cornmeal + 2 cups tomatoes, juice and pulp + 2 teaspoons salt + 1/8 teaspoon cayenne + 3 cups boiling water + +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. + + +CURRIED VEGETABLES + +One-half cup dried peas, beans or lentils, soaked over night and +cooked until tender. + + 1/2 cup turnips + 1/2 cup of carrots + 1 cup outer parts of celery + 1/2 cup of peas + 1/2 teaspoon celery salt + 1/8 teaspoon pepper + 3 tablespoons drippings + 3 tablespoons whole wheat flour + 1 teaspoon curry powder + 1 teaspoon salt + 1/2 cup meat stock or water + 1 cup tomato juice and pulp + 1 teaspoon onion juice + +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. + + + + +WHEATLESS DAY MENUS + + +1 + +BREAKFAST + + Stewed Prunes + Oatmeal + Corn Muffins + Top Milk + Coffee + + +LUNCHEON OR SUPPER + + Cream of Spinach Soup + All Rye Rolls + Scalloped Potatoes + Marmalade + + +DINNER + + Pot Roast + Buttered Beets + Fried Egg Plant + Southern Spoon Bread + Maple Cornstarch Pudding + + * * * * * + +2 + +BREAKFAST + + Dried Apricots + Cornflakes + Rye and Peanut Muffins + Top Milk + Coffee + + +LUNCHEON OR SUPPER + + Nut and Bean Loaf with White Sauce + Corn Pone + Oatmeal Cookies + Currant or Plum Jelly + Tea + + +DINNER + + Beef Casserole + Baked Potatoes + Green Beans + Barley Biscuits + Cranberry Tapioca Pudding + + * * * * * + +3 + +BREAKFAST + + Baked Apple Stuffed with Nuts + Fried Cornmeal Mush + Maple Syrup + Coffee + +LUNCHEON OR SUPPER + + Split Pea Soup + Rye Muffins + Corn Oysters + Cranberry Jelly + +DINNER + + Mutton Pie + Glazed Sweet Potatoes + Pickled Beets + Oatmeal Bread + Scalloped Tomatoes + Brown Betty + + +4 + +BREAKFAST + + Dried Peaches with Jelly Garnish + Corn Puffs and Dates + Top of Milk + Rye Muffins + Coffee + +LUNCHEON OR SUPPER + + Macaroni and cheese + Corn and Rice Muffins + Canned Fruit + Cocoa + +DINNER + + Cream of Carrot Soup + Swiss Steak + Stewed Tomatoes + Natural Rice + Cole Slaw + Oatmeal Rolls + Brown Betty + + +5 + +BREAKFAST + + Baked Apples with Marmalade Center + Cream of Grits Cereal + Top of Milk + Rye Finger Rolls + Coffee + +LUNCHEON OR SUPPER + + Cream of Lentil Soup + Corn Muffins + Prunes + Hot Tea + +DINNER + + Casserole of Beef and Rice + Baked Potatoes + Stewed Corn + Cabbage Salad + Chocolate Cornstarch Pudding + + + + +MEATLESS DAY MENUS + +1 + +BREAKFAST + + Baked Pears with Cloves and Ginger + Cornmeal and Farina Cereal + Coffee + Toast + +LUNCHEON OR SUPPER + + Welsh Rarebit + Hot Tea + Fruit Muffins + Lettuce Salad + +DINNER + + Cream of Corn Soup + Baked Fish + Macaroni with Tomato Sauce + Whole Wheat Bread + Lyonnaise Potatoes + Orange Sago Custard + + +2 + +BREAKFAST + + Dried Peaches + Fried Hominy + Marmalade + Coffee + Popovers + +LUNCHEON OR SUPPER + + Bean Soup + Lettuce Salad + Cheese Straws + Olives + +DINNER + + Chicken Fricassee + Dumplings + Baked Squash + Peas + Cranberry Jelly + Barley Muffins + Mock Mince Pie + + +3 + +BREAKFAST + + Oranges + Pearled Barley + Top Milk + Currant Jelly + Rye Bread Toasted + Coffee + +LUNCHEON OR SUPPER + + Mixed Vegetable Salad + Boston Brown Bread + Hot Tea + +DINNER + + Clam Chowder + Spinach and Cheese Loaf + Carrots + Creamed Cauliflower + Oatmeal Nut Bread + Spice Pudding + Hard Sauce + + + + +MEAT SUBSTITUTE DINNERS + + Consommé with Spaghetti + Cornmeal Muffins + Cabbage and Cheese + Julienne Potatoes + Carrots + Dressed Lettuce + Jellied Prunes with Nuts + + Thin Bean Soup + Rye Rolls + Corn and Oyster Fritters + Baked Potato + Scalloped Tomato + Apple and Celery Salad + Graham Pudding with Hard Sauce + + Consommé with Tapioca + Brown Bread + Salmon Loaf or Escalloped Salmon + Creamed Potatoes + Peas + Lettuce Salad + Gelatine Dessert + + Thin Cream of Celery Soup + Rye Bread + Nut Loaf + Brown Sauce + Scalloped Potatoes + Spinach + Lettuce Salad with Tomato Jelly + Sago Pudding + + Scalloped Hominy and Cheese + Swiss Chard or Spinach + Whole Wheat Bread + Stuffed Baked Potato + Baked Pears + Molasses Cookies + + Escalloped Codfish + Baked Onions + Corn Bread + Apple Salad + Fig and Date Pudding with Tart Jelly + + Cream of Barley Soup + Turkish Pilaf + War Muffins + Apple and Cabbage Salad + Chocolate Bread Pudding + + Cream of Rice Soup + Rye Meal Rolls + Kidney Bean Croquette + Greens + Dried Apricot Butter + Oranges, Bananas and Dates + Ginger Cookies + + Bean Soup + Welsh Rarebit or a Cheese Dish + Natural Rice + Tomato Sauce + Corn Meal Parker House Rolls + Dried Peach Pudding + + + + +VEGETABLE DINNERS + + Corn Soup + Oatmeal Bread + Nut Loaf + Tomato Sauce + Green Beans + Potatoes au Gratin + Jellied Prunes + + Boston Roast + Tart Jelly + Whole Wheat Bread + Creamed Cauliflower + Squash + Cranberry Slump + + Kidney Beans with Rice + Fried Apples with Raisins + Celery in Brown Sauce + Cornmeal Baking Powder Biscuits + Tapioca Cream + + Baked Beans + Boston Brown Bread + Spinach + Apple and Pimento Salad + Gelatine Dessert + + Cream of Vegetable Soup + Lima Bean Croquets + Creamed Potatoes + Carrots + Pickled Beets + Cornmeal and Rye Muffins + Cottage Pudding + + Cream of Celery Soup + Rye Bread + Spinach Loaf + Cabbage and Pepper Relish + Brown Rice + Marmalade Pudding + + Cream of Tomato Soup + Corn Sticks + Baked Macaroni and Cheese + Baked Sweet Potatoes + Eggplant + Beet and Cabbage Relish + Whole Wheat Bread + Apricot Shortcake + Hard Sauce + + + + +Of our men we ask their lives; Of ourselves, a little less food. + + + + +SAVE AND SERVE + + +TO SAVE BREAD. 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. + +TO SAVE MEAT. 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. + +TO SAVE SUGAR. 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. + +TO SAVE FATS. 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. + +TO SAVE MILK. 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. + +USE VEGETABLES. 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. + +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. + + + + + + + + + + + + +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 15464-8.txt or 15464-8.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). Ithaca, NY: +Albert R. 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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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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: ASCII + +*** 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. + + + + + +[Illustration: save + + 1-wheat + _use more corn_ + + 2-meat + _use more fish & beans_ + + 3-fats + _use just enough_ + + 4-sugar + _use syrups_ + + and serve + the cause of freedom + U.S. FOOD ADMINISTRATION] + + +[Illustration: food + + 1--buy it with thought + 2--cook it with care + 3--serve just enough + 4--save what will keep + 5--eat what would spoil + 6--home-grown is best + +_don't waste it_] + + + + +FOODS THAT WILL WIN THE WAR + +AND + +HOW TO COOK THEM + +BY C. HOUSTON GOUDISS + +FOOD EXPERT AND PUBLISHER OF THE FORECAST MAGAZINE + +AND + +ALBERTA M. GOUDISS + +DIRECTOR OF THE SCHOOL OF MODERN COOKERY + +The authors can be reached by addressing the + +WORLD SYNDICATE COMPANY + +NEW YORK + +Copyright 1918 by THE FORECAST PUBLISHING CO. + +_All rights reserved, including the translation into foreign +languages, including the Scandinavian._ + +[Illustration: _This is_ what GOD gives us. + +What are you giving so that others may live? + +_Eat less_ + WHEAT + MEAT + FATS + SUGAR + +Send more to Europe or they will Starve] + + + + +FOREWORD + + +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. + +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. + +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. + +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 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. + +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. + +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. + +_The Authors._ + + + + +CONTENTS + + PAGE + FOREWORD 4 + + SAVE WHEAT: Reasons Why Our Government Asks Us to Save Wheat, with + Practical Recipes for the Use of Other Grains 11 + A General rule for proportions in bread-making 15 + Use of Corn 18 + Use of Oats 20 + Use of Rye 22 + Use of Barley 23 + Use of Potatoes 24 + Use of Mixed Grains 25 + Pancakes and Waffles 27 + + SAVE MEAT: Reasons Why Our Government Has Asked Us to Save Meat, + with Practical Recipes for Meat Conservation 29 + Selection of Meat 33, 36, 37, 38 + Methods of Cooking 34, 35 + Charts 36, 37 + Comparative Composition of Meat and Meat Substitutes 38 + Economy of Meat and Meat Substitutes 39 + Meat Economy Dishes 41 + Fish as a Meat Substitute 44 + Fish Recipes 46 + Cheese as a Meat Substitute 49 + Meat Substitute Dishes 53 + + SAVE SUGAR: Reasons Why Our Government Asks Us to Save Sugar, with + Practical Recipes for Sugarless Desserts, Cakes, Candies + and Preserves 57 + Sugarless Desserts 61 + Sugarless Preserves 71 + + SAVE FAT: Reasons Why Our Government Asks Us to Save Fat, with + Practical Recipes for Fat Conservation 73 + To Render Fats 78 + Various Uses for Leftover Fats 82 + + SAVE FOOD: Reasons Why Our Government Asks Us Not to Waste Food, + with Practical Recipes for the Use of Leftovers 83 + A Simple Way to Plan a Balanced Ration 84 + Table Showing Number of Calories per Day Required by Various + Classes 91 + Sauces Make Leftovers Attractive 93 + Use of Gelatine in Combining Leftovers 97 + Salads Provide an Easy Method of Using Leftovers 99 + Use of Stale Bread, Cake and Leftover Cereals 102 + Soups Utilize Leftovers 106 + All-in-one-dish Meals--Needing only fruit or simple dessert, + bread and butter to complete a well-balanced menu 109 + Wheatless Day Menus 113 + Meatless Day Menus 115 + Meat Substitute Dinners 116 + Vegetable Dinners 118 + Save and Serve--Bread; Meat; Sugar; Fat; Milk; Vegetables + 120, 121 + Blank Pages for Recording Favorite Family Recipes 122 + + + + +_The Recipes in this book have been examined and approved by the +United States Food Administration_ + + +_Illustrations furnished by courtesy of the United States Food +Administration_ + + + + +[Illustration] + +All the recipes in this book have been prepared and used in The School +of Modern Cookery conducted by _The Forecast Magazine_ 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. + +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. + + + + +FOODS THAT WILL WIN THE WAR + + + + +[Illustration] + + + + +SAVE WHEAT + +_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE WHEAT, WITH PRACTICAL +RECIPES FOR THE USE OF OTHER GRAINS_ + + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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 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. + +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. + +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. + +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. + +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. + +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 moisture, it is best to reserve part of +the wheat for the second kneading. + +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. + +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 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: + + 3-1/2 cupfuls of flour (this includes added cereals) + 1 cupful of water or milk + 1/2 tablespoon shortening + 1-1/2 teaspoons salt + 1 cake of compressed yeast + + 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. + +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. + +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; 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. + +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. + +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. + +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, 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. + +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. + +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. + +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. + +[Illustration: Breads Made From the Coarser Flours, Whole Wheat, +Cornmeal, Rye, Conserve Our Wheat Supply] + + +_To Conform to U.S. Food Administration Regulations During the War, +Eliminate Fat and Sweetening in Breads--Whenever Fat Is Used, Use +Drippings_ + + + +THE USE OF CORN + + +CORNMEAL ROLLS + + 1 cup bread flour + 1 cup cornmeal + 4 teaspoons baking powder + 2 tablespoons fat + 1 egg + 1/3 cup milk + 1-1/2 teaspoons salt + 1 tablespoon sugar + +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. + + +BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS + + 2 cups cornmeal + 1 egg + 2 tablespoons sugar + 2 tablespoons fat + 2 cups sour or buttermilk + 1 teaspoon salt + 1 teaspoon soda + +Dissolve soda in a little cold water. Mix ingredients adding soda +last. Bake in hot oven 20 minutes. + + +CORNMEAL GRIDDLE CAKES + + 1-1/3 cups cornmeal + 1-1/2 cups boiling water + 3/4 cup milk + 2 tablespoons fat + 1 tablespoon molasses + 2/3 cup flour + 1-1/2 teaspoons salt + 4 teaspoons baking powder + +Scald meal with boiling water. Add milk, fat and molasses. Add sifted +dry ingredients. Bake on hot griddle. + + +SOUTHERN SPOON BREAD + + 1 cup white cornmeal + 2 cups boiling water + 1/4 cup bacon fat or drippings + 3 teaspoons baking powder + 1 teaspoon salt + 2 eggs + 3 slices bread + 1/2 cup cold water + 1 cup milk +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. + + +SPOON BREAD + + 2 cups water + 1 cup milk + 1 cup cornmeal + 1/3 cup sweet pepper + 1 tablespoon fat + 2 eggs + 2 teaspoons salt + +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. + + +CORNMEAL RAGGED ROBINS + + 1-1/2 cups cornmeal + 1 cup bread flour + 1-1/2 teaspoons salt + 1-1/3 cups milk + 2-1/2 teaspoons cream of tartar + 4 tablespoons fat + 1-1/4 teaspoons soda + +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. + + +INDIAN PUDDING + + 4 cups milk + 1/3 cup cornmeal + 1/3 cup molasses + 1 teaspoon salt + 1 teaspoon ginger + 1 teaspoon allspice + +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. + + +TAMALE PIE + + 2 cups cornmeal + 5 cups water (boiling) + 2 tablespoons fat + 1 teaspoon salt + 1 onion + 2 cups tomatoes + 2 cups cooked or raw meat cut in small pieces + 1/4 cup green peppers + +To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half +hour. Brown onion in fat, add meat. Add salt, 1/8 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. + + +EGGLESS CORN BREAD + + 1 cup cornmeal + 1/2 cup bread flour + 3 tablespoons molasses + 1 cup milk + 3 teaspoons baking powder + 2 teaspoons salt + 2 tablespoons fat + +Beat thoroughly. Bake in greased muffin pans 20 minutes. + + +SWEET MILK CORN BREAD + + 2 cups cornmeal + 2 cups sweet milk (whole or skim) + 4 teaspoons baking powder + 2 tablespoons corn syrup + 2 tablespoons fat + 1 teaspoon salt + 1 egg + +Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat +well. Bake in shallow pan for about 30 minutes. + + +SOUR MILK CORN BREAD + + 2 cups cornmeal + 2 cups sour milk + 1 teaspoon soda + 2 tablespoons fat + 2 tablespoons corn syrup or molasses + 1 teaspoon salt + 1 egg + +Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased +pan 20 minutes. + + + + +THE USE OF OATS + + +COOKED OATMEAL BREAD + + 3 cups thick cooked oatmeal + 2 tablespoons fat + 1-1/2 tablespoons salt + 3 tablespoons molasses + 1-1/2 cakes yeast + 3/4 cup lukewarm water + About 5 cups flour + +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. + + +OATMEAL BREAD + + 2 cups rolled oats + 2 cups boiling water + 1/3 cup molasses + 1 yeast cake + 3/4 cup lukewarm water + 1 tablespoon salt + 2 tablespoons fat (melted) + About 6 cups bread flour + +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. + + +OATMEAL NUT BREAD + + 1 cake compressed yeast + 2 cups boiling water + 1/2 cup lukewarm water + 2 cups rolled oats + 1 teaspoon salt + 1/4 cup brown sugar or 2 tablespoons corn syrup + 2 tablespoons fat + 4 cups flour + 1/2 cup chopped nuts. + +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. + +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. + + +OATMEAL SCONES + + 1 cup cold porridge (stiff) + 1 cup boiling water + 1 tablespoon fat + 1/2 teaspoon baking powder or 1/4 teaspoon soda + 1 teaspoon corn syrup + 1/2 teaspoon salt + +Mix soda, boiling water and fat. Mix all. Turn on board. Mould +flat--cut 1/4-inch thick and bake on griddle. + + +OATMEAL MUFFINS + + 1-1/3 cups flour + 2 tablespoons molasses + 1/2 teaspoon salt + 2 tablespoons fat + 3 teaspoons baking powder + 1 egg beaten + 1/2 cup milk + 1 cup cooked oatmeal + +Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well. +Bake in greased tins 20 minutes. + + +ROLLED OATS RAGGED ROBINS + + 1-1/2 cups rolled oats + 1 cup bread flour + 1-1/3 teaspoons salt + 1-1/3 cups milk + 2-1/2 teaspoons cream of tartar + 4 tablespoons fat + 1-1/4 teaspoons soda + +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.) + + + + +THE USE OF RYE + + +RYE YEAST BREAD + + 1 cup milk and water, or water + 1 tablespoon fat + 2 tablespoons corn syrup + 1 teaspoon salt + 2-1/2 cups rye flour + 2-1/2 cups wheat flour + 1/2 cake compressed yeast + 2 tablespoons water + +Combine ingredients. Mix into dough and knead. Let rise until double +original bulk. Knead again. When double bulk, bake about + + +RYE ROLLS + + 4 cups rye flour + 1-1/2 teaspoons salt + 6 teaspoons baking powder + 1-1/2 cups milk + 2 tablespoons fat + 1 cup chopped nuts + +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. + + +WAR BREAD + + 2 cups boiling water + 2 tablespoons sugar + 1-1/2 teaspoons salt + 1/4 cup lukewarm water + 2 tablespoons fat + 6 cups rye flour + 1-1/2 cups whole wheat flour + 1 cake yeast + +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. + + +RYE RAGGED ROBINS + + 1-1/2 cups rye flour + 1 cup bread flour + 1-1/2 teaspoons salt + 1-1/3 cups milk + 2-1/2 teaspoons cream of tartar + 4 tablespoons fat + 1-1/4 teaspoons soda + +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. + + + + +THE USE OF BARLEY + + +BARLEY YEAST BREAD + + 1 cup milk and water, or water + 2 tablespoons corn syrup + 1 tablespoon fat + 1-1/2 teaspoons salt + 1-1/6 cups barley flour + 2-1/3 cups wheat flour + 1/2 cake compressed yeast + +Soften the yeast in 1/4 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. + + +BARLEY MUFFINS + + 1-1/4 cups whole wheat flour + 1 cup barley meal + 1/2 teaspoon salt + 3 teaspoons baking powder + 1 egg + 1-1/4 cups sour milk + 1/2 teaspoon soda + 2 tablespoons drippings + +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. + + +BARLEY SPOON BREAD + + 2 tablespoons pork drippings + 3 cups boiling water + 1 cup barley meal + 2 eggs + +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. + + +BARLEY PUDDING + + 5 cups milk + 1/2 cup barley meal + 1/2 teaspoon salt + 1/2 teaspoon ginger + 3/4 cup molasses + +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. + + +BARLEY SCONES + + 1 cup whole wheat flour + 1 cup barley meal + 1/2 teaspoon salt + 2 teaspoons baking powder + 3 tablespoons fat + 3/4 cup sour milk + 1/3 teaspoon soda + +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. + + + + +THE USE OF POTATO + + +POTATO BISCUIT + + 1 cup mashed lightly packed potato + 2 tablespoons fat + 1 cup whole wheat flour + 1 teaspoons baking powder + 1 teaspoon salt + About 1/2 cup milk or water in which potatoes were cooked + +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 1/2 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.) + + +POTATO BREAD + + 1-1/2 cups tightly packed mashed potato + 2-1/2 cups wheat flour + 1 tablespoon warm water + 1/2 yeast cake + 1/2 teaspoon salt + +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. + + +POTATO YEAST BREAD + + 1/2 cup milk and water or water + 2 tablespoons corn syrup + 4 tablespoons fat + 1-1/2 teaspoons salt + 4 cups boiled potatoes + 8 cups flour + 1/2 cake compressed yeast + 1/4 cup warm water + +Dissolve yeast in the warm water. Add other ingredients and make same +as any bread. + + +POTATO PARKER HOUSE ROLLS + + 1/2 cake yeast + 1 cup milk (scalded) + 1 teaspoon fat + 3 tablespoons corn syrup (or 1 tablespoon sugar) + 3-1/2 cups flour + 2 cups potato (mashed and hot) + 1 teaspoon salt + 1 egg + +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. + + + + +THE USE OF MIXED GRAINS + + +WAR BREAD OR THIRDS BREAD + + 1 pint milk, or milk and water + 2 teaspoons salt + 2 tablespoons molasses + 1 yeast cake + 2 tablespoons fat + +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. + + +CORN MEAL AND RYE BREAD + + 2 cups lukewarm water + 1 cake yeast + 2 teaspoons salt + 1/3 cup molasses + 1-1/4 cup rye flour + 1 cup corn meal + 3 cups bread flour + +Dissolve yeast cake in water, add remaining ingredients, and mix +thoroughly. Let rise, shape, let rise again and bake. + + +BOSTON BROWN BREAD + + 1 cup rye meal + 1 cup cornmeal + 1 cup graham flour + 2 cups sour milk + 1-3/4 teaspoons soda + 1-1/2 teaspoons salt + 3/4 cup molasses + +Beat well. Put in greased covered molds, steam 2 to 3 hours. + + +BREAD MUFFINS + + 2 cups bread crumbs + 1/3 cup flour + 1 tablespoon fat, melted + 1-1/2 cups milk + 1 egg + 2 teaspoons baking powder + 1/2 teaspoon salt + +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. + + +CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS + + 1/3 cup boiling water + 1 cup cornmeal + 1/4 teaspoon soda + 1/4 cup molasses + 1 cup whole wheat flour + 1 cup rye flour + 3 teaspoons baking powder + 1 teaspoon salt + 1 cup milk + 1/3 cup raisins cut in halves + 1/4 cup chopped nuts + 2 tablespoons fat + +Scald meal with boiling water, mix soda and molasses. Mix dry +ingredients, mix all thoroughly. Bake in muffin pans one-half hour. + + +SOY BEAN MEAL BISCUIT + + 1 cup soy bean meal or flour + 1 cup whole wheat + 1-1/2 teaspoons salt + 4 teaspoons baking powder + 1 tablespoon corn syrup + 2 tablespoons fat + 1 cup milk + +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. + + +EMERGENCY BISCUIT + + 1 cup whole wheat flour + 1 cup cornmeal + 1 tablespoon fat + 1/2 teaspoon soda + 1 cup sour milk + 1 teaspoon salt + +Mix as baking powder biscuit. Drop by spoonfuls on greased baking +sheet. Bake 15 minutes in hot oven. + + + + +PANCAKES AND WAFFLES + + +SOUR MILK PANCAKES + + 1 cup sour milk + 1/2 cup cooked cereal or + 1 cup bread crumbs + 1 tablespoon melted fat + 1 egg + 3/4 cup whole wheat flour + 1 teaspoon soda + 1/8 teaspoon salt + +Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix +soda with sour milk and add to other ingredients. + + +SPLIT PEA PANCAKES + + 2 cups split peas + 2 egg whites + 1/3 cup flour + 1 cup milk + 2 egg yolks + 2 tablespoons pork drippings + 1/8 teaspoon cayenne + 1 teaspoon salt + 1 teaspoonful baking powder + +Soak peas over night, cook, and when tender, put through a food +chopper and mix the ingredients. Bake on hot greased griddle. + + +BREAD GRIDDLE CAKES + + 2 cups sour milk + 2 cups bread + +Let stand until soft + +Put through colander. For each one pint use: + + 1 egg + 1 teaspoon soda + 2 teaspoons sugar + 1/4 teaspoon salt + 3/4 cup flour + 1 egg beaten + +Mix well; bake at once on hot greased griddle. + + +OATMEAL PANCAKES + + 2 cups oatmeal + 1 tablespoon melted fat + 1/8 teaspoon salt + +Add: + + 1 egg beaten into a cupful of milk + 1 cupful flour into which has been sifted 1 teaspoonful baking + powder. + +Beat well. Cook on a griddle. This is an excellent way to use +left-over oatmeal. + + +POTATO PANCAKES + + 2 cups of chopped potato + 1/2 cup milk + 1 egg + 1 teaspoon salt + 2 cups flour + 5 teaspoons of baking powder + 2 cups of hot water + +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. + + +RICE WAFFLES + + 1 cup cold boiled rice + 1-1/2 cups milk + 2 eggs + 2 cups flour + 1/3 teaspoon salt + 1 tablespoon melted fat + 4 teaspoons baking powder + +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. + + +RICE GRIDDLE CAKES + + 1/2 cup boiled rice + 1/2 cup flour + 3 tablespoons fat + 1 pint milk + 2/3 teaspoon salt + 1/2 teaspoon soda + +Stir rice in milk. Let stand one-half hour. Add other ingredients, +having dissolved soda in one tablespoon cold water. + + +CORNMEAL WAFFLES + + 1 cup cornmeal + 1/2 cup flour + 1/2 teaspoon salt + 2 teaspoons baking powder + 1/4 cup corn syrup + 1 egg + 1 pint milk + 1 tablespoon fat + +Cook cornmeal and milk in double boiler 10 minutes. Sift dry +ingredients. Add milk, cornmeal; beaten yolks; fat, beaten whites. + + +CORNMEAL AND RYE WAFFLES + + 1 cup rye flour + 3/4 cup cornmeal + 1 teaspoon salt + 4 teaspoons baking powder + 1 tablespoon melted fat + 2 eggs + 1-1/4 cups milk + +Sift dry ingredients. Add beaten yolks added to milk. Add fat and +stiffly beaten whites. If waffles are not crisp add more liquid. + +[Illustration: Each Food Shown is Equivalent in Protein to the Platter +of Meat in the Center of the Picture.] + + + + +SAVE MEAT + +_REASONS WHY OUR GOVERNMENT HAS ASKED US TO SAVE MEAT WITH PRACTICAL +RECIPES FOR MEAT CONSERVATION_ + + +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 candle at both ends, and they now face increased demand +handicapped by decreased production. + +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. + +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. + +In reducing meat in the diet of a family that has been used to having +meat twice a day, it will be well to start out with meat once a day +and keep up this regime 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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + + +SELECTION OF MEAT + +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. + +VEAL--Flesh pink. (If white, calf was bled before killed or animal too +young.) The fat should be white. + +MUTTON--Best from animal 3 years old. Flesh dull red, fat firm and +white. + +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. + +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. + + +SELECTION OF TOUGHER CUTS AND THEIR USES + +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. + +1. _For pot roast_ use chuck, crossrib, round, shoulder, rump or top +sirloin. + +2. _For stew_ use shin, shoulder, top sirloin or neck. + +3. _For steaks_ 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. + +4. _Soups_--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. + + +DRY METHODS + +1. _Roasting or Baking_--Oven roasting or baking is applied to roasts. + +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. + + Beef or mutton (5 to 8 lbs.) 10 min. to the lb. 10 min. extra + Lamb (5 to 8 lbs.) 12 min. to the lb. 12 min. extra + Veal (5 to 8 lbs.) 15 min. to the lb. 15 min. extra + Pork (5 to 8 lbs.) 25 min. to the lb. 25 min. extra + Turkey 20 min. to the lb. + Chicken 30 min. to the lb. + Duck 30 min. to the lb. + Goose 30 min. to the lb. + Game 30 min. to the lb. + +2. _Broiling_--Cooking over or under clear fire. This method is used +for chops or steaks. + +Sear the meat on both sides. Then reduce the heat and turn the meat +frequently. Use no fat. + + _Time Table_--(Count time after meat is seared). + 1/2 inch chops or steaks, 5 minutes + 1 inch chops or steaks, 10 minutes + 2 inch chops or steaks, 15 to 18 minutes + +3. _Pan Broiling_--Cooking in pan with no fat. _Time table same as for +broiling_ chops, steaks, etc. + +4. _Sauteing_--Cooking in pan in small amount of fat. Commonly +termed "frying." Used for steaks, chops, etc. _Time table same as for +broiling._ + + +MOIST METHODS + +1. Boiling--Cooking in boiling water--especially poultry, salt meats, +etc. + +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. + +3. Frying--Cooking by immersion in hot fat at temperature 400 to 450 +degrees Fahrenheit. Used for croquettes, etc. + +If a fat thermometer is not available, test by using small pieces of +bread. Put into heated fat: + +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. + +B--For mixtures requiring cooking, as doughnuts, fritters, etc., bread +should brown in one minute. + + +COMBINATION METHODS + +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. + +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. + +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. + +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 1-1/2 to 2 hours, or until tender, +adding diced vegetables, thickening and seasoning as desired one-half +hour before cooking is finished. + +3. Fricasseeing--Cooking in a sauce until tender, meat which has been +previously browned but not cooked throughout. + +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 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 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. + +[Illustration: VEAL] + +Neck for stews. + +Shoulder for inexpensive chops. + +Sweetbread--broiled or creamed. + +Breast for roast or pot roast. + +Loin for roast. + +Rump for stews. + +Cutlet for broiling. + +[Illustration: BEEF] + +[Illustration: LAMB AND MUTTON] + +Neck--use for stews. + +Shoulder for cheaper chops. + +Breast for roast + +Ribs for chops or crown roast. + +Loin for roast. + +Flank for stews. + +Leg for cutlet and roast. + +[Illustration: PORK] + +Head for cheese. + +Shoulder same as ham but have it boned. Has same flavor and is much +cheaper. + +Loin used for chops or roast. + +Ham for boiling, roasting or pan broiling. + + +LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED +TO THEIR USE + + | ANIMAL | + ORGAN | SOURCE | METHODS OF COOKING + -------------+------------+-------------------------- + Brains | Sheep | Broiled or scrambled + | Pork | with egg + -------------+------------+-------------------------- + | Veal | + Heart | Pork | Stuffed, baked or broiled + | Beef | + -------------+------------+-------------------------- + | Beef | + Kidney | Lamb | Stewed or sauted + | Veal | + -------------+------------+------------------------- + | Beef | Fried, boiled, sauted or + Liver | Veal | broiled + | Lamb | + -------------+------------+------------------------- + Sweetbreads | Young Veal | Creamed, broiled + | Young Beef | + -------------+------------+------------------------- + Tail | Beef | Soup or boiled + | Pork | + -------------+------------+------------------------- + Tongue | Beef | Boiled, pickled, corned + | Pork | + -------------+------------+------------------------- + Tripe | Veal | Broiled or boiled + -------------+------------+------------------------- + Fat | All Animals| Fried out for cooking or + | | soap making + -------------+------------+------------------------- + | | Pickled or boiled or used + Pigs Feet | Pork | with meat from head + | | for head cheese + -------------+------------+-------------------------- + + +COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES + + |Carbo- |Mineral| + | Water |Protein| Fat |hydrate|Matter |Calories + Name | % | % | % | % | % | per lb. + -------------+-------+-------+-------+-------+-------+-------- + Cheese | 34.2 | 25.2 | 31.7 | 2.4 | 3.8 | 1,950 + Eggs | 73.7 | 13.4 | 10.5 | ... | 1.0 | 720 + Milk | 87.0 | 3.3 | 4.0 | 5.0 | 0.7 | 310 + Beef | 54.8 | 23.5 | 20.4 | ... | 1.2 | 1,300 + Cod | 58.5 | 11.1 | 0.2 | ... | 0.8 | 209 + Salmon | 64.0 | 22.0 | 12.8 | ... | 1.4 | 923 + Peas | 85.3 | 3.6 | 0.2 | 9.8 | 1.1 | 252 + Baked Beans | 68.9 | 6.9 | 2.5 | 19.6 | 2.1 | 583 + Lentils | 15.9 | 25.1 | 1.0 | 56.1 | 1.1 | 1,620 + Peanuts | 9.2 | 25.8 | 38.6 | 24.4 | 0.2 | 2,490 + String Beans | 93.7 | 1.1 | 0.1 | 3.8 | 1.3 | 92 + Walnuts | 2.5 | 18.4 | 64.4 | 13.0 | 1.7 | 3,182 + Almonds | 4.8 | 21.0 | 54.9 | 17.3 | 2.0 | 2,940 + + + +THE ECONOMY OF MEAT AND MEAT SUBSTITUTES + + +Don't buy more than your family actually needs. Study and know what +the actual needs are, and you will not make unnecessary expenditures. + +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. + +Study the timeliness of buying certain cuts of meats. There are days +when prices are lower than normal. + +Always check the butcher's weights by watching him closely or by +weighing the goods on scales of your own. + +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." + +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. + +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. + +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. + +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. + +If possible, buy meat trimmings. They cost 20 cents a pound and can be +used in many ways. + +Buy the ends of bacon strips. They are just as nutritious as sliced +bacon and cost 50 per cent. less. + +Learn to use drippings in place of butter for cooking purposes. + +Buy cracked eggs. They cost much less than whole ones and are usually +just as good. + +Keep a stock pot. Drop into it all left-overs. These make an excellent +basis for soup stock. + +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. + +Study attractive ways of serving food. Plain, cheap, dishes can be +made appetizing if they look attractive on the table. + +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. + +Don't do your cooking "by guess." If the various ingredients are +measured accurately, the dish will taste better and cost less. + +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. + +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. + +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. + +Buy a tough, and consequently less expensive, chicken and make it +tender by steaming it for three hours before roasting. + +Don't put meat wrapped in paper into the ice-box, as the paper tends +to absorb the juices. + +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. + + +MEAT ECONOMY DISHES + + +MOCK DUCK + + 1 flank steak + 1 teaspoon salt + 1 teaspoon pepper + 1 teaspoon Worcestershire sauce + 1 cup breadcrumbs + 1 tablespoon onion juice + 1 tablespoon chopped parsley + 1/2 teaspoon poultry seasoning + 1 pint boiling water + 1/3 cup of whole wheat flour + +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. + + +BEEF STEW + + 1 lb. of meat from the neck, cross ribs, shin or knuckles + 1 sliced onion + 3/4 cup carrots + 1/2 cup turnips + 1 cup potatoes + 1 teaspoon salt + 1/4 teaspoon pepper + 1/2 cup flour + 1 quart water + +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. + + +HAM SOUFFLE + + 1-1/2 cups breadcrumbs + 2 cups scalded milk + 1-1/2 cups chopped cooked ham + 2 egg yolks + 1 tablespoon chopped parsley + 1 teaspoon minced onion + 1/2 teaspoon paprika + 2 egg whites + + +PARSLEY SAUCE + + 2 tablespoons butter + 3 tablespoons flour + 1 cup milk + 1/2 teaspoon salt + 2 tablespoons chopped parsley + +For the souffle, 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 souffle +is done; then it will not fall and grow tough. + +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. + + +BATTLE PUDDING + +BATTER + + 1 cup flour + 1/2 cup milk + 2 teaspoons baking powder + 1 egg + 4 tablespoons water + 1/2 teaspoon salt + +FILLING + + 2 cups coarsely chopped cold cooked meat + 1 tablespoon drippings + 1 medium-sized potato + 1 cup stock or hot water + salt and pepper + 1 small onion + +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. + +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. + + +CHINESE MUTTON + + 1 pint chopped cooked mutton + 1 head shredded lettuce + 1 can cooked peas + 1/8 teaspoon pepper + 1 tablespoon fat + 1-1/2 cups broth + 1 teaspoon of salt + +Cook 15 minutes. Serve as a border around rice. + + +SHEPHERD'S PIE + + 2 cups chopped cooked mutton + 1 teaspoon salt + 1/8 teaspoon pepper + 1/4 teaspoon curry powder + 2 cups hominy + 1 cup peas or carrots + 1/2 pint of brown sauce or water + +Put meat and vegetables in baking dish. Cover with rice, hominy, or +samp, which has been cooked. Bake until brown. + + +SCALLOPED HAM AND HOMINY + + 2 cups hominy (cooked) + 1 cup chopped cooked ham + 1/3 cup fat + 1/3 cup flour + 1 teaspoon of salt + 1/8 teaspoon mustard + 1/8 teaspoon cayenne + 1 egg + 1 cup milk + 1/2 cup water + +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. + + +BEEF LOAF + + 1 tablespoon lemon juice + 1 tablespoon sour pickle + 2 teaspoons salt + 1/8 teaspoon cayenne + 1 teaspoon celery salt + +To 1 tablespoon of gelatine, softened in 1/2 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. + + +BAKED HASH + + 1 cup chopped cooked meat + 2 cups raw potato, cut fine + 1 tablespoon onion juice + 2 tablespoons chopped parsley + 1/8 teaspoon pepper + 1/4 cup drippings + 1/2 cup gravy or water + +Melt fat in frying pan. Put in all the other ingredients. Cook over a +slow fire for 1/2 hour. Fold and serve as omelet. + + +MEAT SHORTCAKE + + 1-1/2 cups flour + 1/2 teaspoon salt + 3 tablespoons shortening + 2 teaspoons baking powder + 2 cups chopped, cooked meat + 1 teaspoon onion juice + 1/2 cup gravy or soup stock + Salt and pepper + 3/4 cup milk and water + +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. + + +SCRAPPLE + +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. + +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. + +When scrapple is to be eaten, cut into one-half inch slices, dredge +with flour, and brown in hot fat. + + +FISH AS A MEAT SUBSTITUTE + +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. + +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 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. + +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. + + +FISH SHORTCAKE + + 2 cups cooked meat or fish + 1 cup gravy or water + 1 teaspoon salt + 1/8 teaspoon cayenne + 1 teaspoon onion juice + + 2 cups rye flour + 1 teaspoon of salt + 1/8 teaspoon cayenne + 4 teaspoons baking powder + 4 tablespoons fat + 1 cup gravy, water or milk + +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. + + +CREOLE CODFISH + + 1 cup codfish, soaked over night and cooked until tender + 2 cups cold boiled potatoes + 1/3 cup pimento + 2 cups breadcrumbs + 1 cup tomato sauce + +Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole +wheat flour. + + 1 teaspoon salt + 1/8 teaspoon pepper + 1 teaspoon onion juice, and, gradually + 1 cup of tomato and juice + +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. + + +CREAMED SHRIMPS AND PEAS + + 1 cup shrimps + 1 cup peas + 2 tablespoons fat + 1 teaspoon salt + 1/8 teaspoon cayenne + 1-1/2 cups milk + 2 tablespoons flour + +Melt fat, add dry ingredients, and gradually the liquid. Then add fish +and peas. + + +DRESSING FOR BAKED FISH + + 2 cups breadcrumbs + 1/2 teaspoon salt + 1/8 teaspoon pepper (cayenne) + 1 teaspoon onion juice + 1 tablespoon parsley + 1 tablespoon chopped pickle + 1/4 cup fat + +Mix well and fill fish till it is plump with the mixture. + + +SHRIMP AND PEA SALAD + + 1 cup cooked fish + 1 cup celery + 2 tablespoons pickle + 1 cup salad dressing + 1 cup peas + +FOR DRESSING + + 1 egg + 2 tablespoons flour + 1 teaspoon salt + 1/2 teaspoon mustard + 2 tablespoons fat + 3/4 cup milk + 1/4 cup vinegar + 2 tablespoons corn syrup + +Directions for making dressing: Mix all ingredients. Cook over hot +water until consistency of custard. + + +FISH CHOWDER + + 1/4 lb. fat salt pork + 1 onion + 2 cups fish + 2 teaspoons salt + 1/8 teaspoon pepper + Water to cover + 2 cups potatoes, diced + +Cook slowly, covered, for 1/2 hour. Add 1 pint of boiling milk and 1 +dozen water crackers. + + +BAKED FINNAN HADDIE + + 1/2 cup each of milk and water, boiling hot + 1 fish + +Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot with fat +and bake 25 minutes. One tablespoon chopped parsley on top. + + +FISH CROQUETTES + + 1 cup of cooked fish + 1-1/2 cups mashed potato + 1 tablespoon parsley + 1 egg + 1/2 teaspoon salt + 1/4 teaspoon cayenne + 1/2 teaspoon celery seed + 1 teaspoon lemon juice + +Shape as croquette and bake in a moderate oven 25 minutes. + + +CLAMS A LA BECHAMEL + + 1 cup chopped clams + 1-1/2 cups milk + 1 bay leaf + 3 tablespoons fat + 3 tablespoons flour + 1/2 teaspoon salt + 1/8 teaspoon cayenne + 1/8 teaspoon nutmeg + 1 tablespoon chopped parsley + 1 teaspoon lemon juice + Yolks of 2 eggs + 1/2 cup breadcrumbs + +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. + + +SCALLOPED SHRIMPS + + 1/4 cup fat + 1/4 cup flour + 1/2 teaspoon salt + 1/8 teaspoon cayenne + 1 cup cooked shrimps + 1/2 cup cheese + 1/2 cup celery stalk + 1 cup milk + +Melt fat, add dry ingredients, and gradually the liquid. Then add fish +and cheese. Bring to boiling point and serve. + + +ESCALLOPED SALMON + + 1 large can salmon + 1/2 doz. soda crackers + 2 cups thin white sauce + Salt, pepper + 1 hard-boiled egg + +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. + + +Fish for Frying.--Brook trout, black bass, cod steaks, flounder +fillet, perch, pickerel, pompano, smelts, whitefish steak, pike, +weakfish, tilefish. + + +Fish for Boiling.--Cod, fresh herring, weakfish, tilefish, sea bass, +pickerel, red snapper, salt and fresh mackerel, haddock, halibut, +salmon, sheepshead. + + +Fish for Baking.--Black bass, bluefish, haddock, halibut, fresh +mackerel, sea bass, weakfish, red snapper, fresh salmon, pickerel, +shad, muskellunge. + + +Fish for Broiling.--Bluefish, flounder, fresh mackerel, pompano, +salmon steak, black bass, smelts, sea bass steaks, whitefish steaks, +trout steaks, shad roe, shad (whole). + + + + +CHEESE AS A MEAT SUBSTITUTE + + +CHEESE AND BREAD RELISH + + 2 cups of stale breadcrumbs + 1 cup of American cheese, grated + 2 teaspoons of salt + 1/8 teaspoon of pepper + 2 cups of milk + 1 egg + 2 tablespoons of fat + +Mix well. Bake in a greased dish in moderate oven for 25 minutes. + + +WELSH RAREBIT + + 1 cup of cheese + 1 cup of milk + 1/4 teaspoon of mustard + 1/8 teaspoon of pepper + 2 tablespoons of flour + 1 teaspoon of fat + 1 teaspoon of salt + 1 egg + +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. + + +MACARONI WITH CHEESE + +Over 1 cup macaroni, boiled in salted water, pour this sauce: + + 2 tablespoons flour + 2 tablespoons fat + 1 cupful milk + 1/2 teaspoon salt + 1/8 teaspoon pepper + 1/2 cup grated American cheese + +Melt fat, add dry ingredients. Add liquid slowly. Bring to boiling +point. Add cheese. Stir until melted. Pour over macaroni. + + +CHEESE AND CABBAGE + + 2 cups cooked cabbage + 1/4 cup fat + 1/4 cup flour + 1/8 teaspoon cayenne + 1-1/2 cups milk + 1 cup grated cheese + 1 teaspoon salt + +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. + + +NUT AND CHEESE CROQUETTES + + 2 cups stale breadcrumbs + 1 cup milk + 1 yolk of egg + 1 cup chopped nuts + 1/8 teaspoon salt + 1/8 teaspoon cayenne + 1/2 cup grated cheese + +Shape and roll in dried breadcrumbs. Bake 20 minutes. + + +CHEESE WITH TOMATO AND CORN + + 1 tablespoon fat + 3/4 cup cooked corn + 1/2 cup tomato puree + 1 teaspoon salt + 2 cups grated cheese + 1/4 cup pimento + 1 egg + 1/2 teaspoon paprika + +Heat puree. Add fat, corn, salt, paprika and pimento. When hot, add +cheese. When melted, add yolk. Cook till thick. Serve on toast. + + +CHEESE AND CELERY LOAF + + 1/2 loaf thinly sliced bread + 1 cup cheese + 1/2 teaspoon salt + 1/4 teaspoon cayenne + 1/4 cup fat + 1 teaspoon Worcestershire sauce + 2 eggs + 1/2 cup milk + 1/2 cup cooked celery knob or celery + +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. + + +FARINA AND CHEESE ENTREE + + 1 cup cooked farina or rice + 1 cup cheese + 1 cup nuts + 1 cup milk + 1 egg + 1 teaspoon salt + 1/8 teaspoon cayenne + +Mix all thoroughly. Bake in greased dish 30 minutes. + + +BOSTON ROAST + + 1 teaspoon onion juice + 1 cup grated cheese + 1 teaspoon salt + 1/8 teaspoon cayenne + 1 cup beans (kidney) + About 1 cup breadcrumbs + +Soak and cook beans. Mix all ingredients into loaf. Baste with fat and +water. Bake 30 minutes. Serve with tomato sauce. + + +SPINACH LOAF + + 1 cup spinach + 1 cup cheese + 1/8 teaspoon cayenne + 1/2 cup breadcrumbs + 1 tablespoon fat + 1/4 teaspoon salt + +Mix and bake in greased dish 20 minutes. + + +CHEESE FONDUE + + 1 cup breadcrumbs + 1 cup milk + 1 cup cheese + 1 egg + 2 tablespoons fat + 1/8 teaspoon salt + +Soak bread 10 minutes in milk. Add fat and cheese. When melted, add +egg and seasoning. Cook in double boiler or bake 20 minutes. + + +RICE-CHEESE RAREBIT + + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1-1/2 cups tomato juice and pulp + 1 cup cheese + 1 cup cooked rice + 1/8 teaspoon cayenne + +Melt fat. Add dry ingredients. Add liquid slowly. When at boiling +point, add cheese and rice. Serve hot. + + +POLENTA + + 1 cup cooked cornmeal mush + 1/2 teaspoon salt + 1/2 cup cheese + 1/8 teaspoon pepper + +While mush is hot place ingredients in layers in baking dish. Bake 20 +minutes. + + +CHEESE SAUCE + + 1/4 cup fat + 1/2 cup flour + 1 teaspoon salt + 2 cups milk + 1/2 cup cheese + 1/4 teaspoon cayenne + +Prepare same as tomato sauce. Serve with rice or spaghetti. + + +TOMATO CHEESE SAUCE + + 1 pt. milk + 1/2 teaspoon soda + 2/3 cup flour + 2 tablespoons fat + 1 pt. tomatoes + 1 cup cheese + +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. + + +CHEESE SAUCE ON TOAST + + 1/4 cup fat + 1/2 teaspoon salt + 1 pint milk + 1/4 cup flour + 1/4 teaspoon cayenne + 1 cup cheese + +Make as white sauce and add cheese. Pour over bread, sliced and +toasted. Bake in moderate oven. + + +CHEESE MOLD + + 1/2 pint cottage cheese + 1/4 cup green peppers, chopped + 1/2 cup condensed milk + 1/8 teaspoon of cayenne + 1 tablespoon of gelatine + 2 tablespoons of cold water + 1 teaspoon salt + +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 entree. + + +CHEESE SOUP + + 1 quart milk or part stock + 1/4 cup flour + 1 teaspoon salt + 1/4 cup fat + 1 cup cheese + 1/4 tablespoon paprika + +Cream fat and flour; add gradually the liquid, and season. When creamy +and ready to serve, stir in the cheese, grated. + + +CHEESE BISCUIT + + 1 cup flour + 1/4 teaspoon salt + 1/2 cup water + 3 teaspoons baking powder + 1 tablespoon butter or fat + 8 tablespoons grated cheese + +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. + + +CELERY-CHEESE SCALLOP + + 1-1/2 cups breadcrumbs + 2 cups milk + 3 cups chopped celery + 1 cup shaved cheese + +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. + + +MEAT SUBSTITUTE DISHES + + +CORN AND OYSTER FRITTERS + + 1 cup flour + 2 teaspoons baking powder + 1/2 teaspoon salt + 1/4 teaspoon pepper + 1/4 cup milk + 1 egg + 6 oysters + 2 full tablespoons Kornlet + +Sift dry ingredients, add milk, egg and Kornlet. Add oysters last. Fry +in deep fat, using a tablespoonful to an oyster. + + +SALMON LOAF + + 2 cups cooked salmon + 1 cup grated breadcrumbs + 2 beaten eggs + 1/2 cup milk + 1/2 teaspoon paprika + 1/2 teaspoon salt + 1 tablespoon chopped parsley + 1 teaspoonful onion juice + +Mix thoroughly. Bake in greased dish 30 minutes. + + +BAKED LENTILS + +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. + + +HOMINY CROQUETTES + + 1 cup of cooked hominy + 1/2 cup nuts + 1 tablespoon corn syrup + 1 teaspoon of salt + 1/8 teaspoon of pepper + 1 egg + 1 tablespoon melted fat + +Mix and roll in dried breadcrumbs and bake in oven 20 minutes. + + +MEATLESS SAUSAGE + + 1 cup soaked and cooked dried peas, beans, lentils or lima beans + 1/2 cup dried breadcrumbs + 1/4 cup fat + 1 egg + 1/2 teaspoon salt + 1 teaspoon sage + +Mix and shape as sausage. Roll in flour and fry in dripping. + + +RICE AND NUT LOAF + + 1 cup boiled rice or potato + 1 cup peanuts + 2/3 cup dried breadcrumbs + 3/4 cup milk + 2 teaspoons salt + 1/8 teaspoon pepper + 1/8 teaspoon cayenne + 2 tablespoons fat + +Mix well. Bake in greased pan 30 minutes. + + +SOY BEAN CROQUETTES + + 2 cups baked or boiled soy beans + 1-1/2 tablespoons molasses + 2 tablespoons butter or drippings + 1 teaspoon salt + 1 tablespoon vinegar + Pepper to taste + 1 egg + 1 scant cup breadcrumbs + +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. + + +LEGUME LOAF + + 1/3 cup dried breadcrumbs + 2 tablespoons corn syrup + 1 egg + 1 teaspoon salt + 1/8 teaspoon pepper + 2 teaspoons chopped nuts + 1 teaspoon onion juice + 3 tablespoons fat + 3/4 cup milk + 1/2 cup pulp from peas, beans or lentils, soaked and cooked until + tender + +Mix well. Bake in greased pan 30 minutes. Serve with tomato sauce, +or white sauce, with 2 tablespoons nuts, or 2 teaspoons horseradish +added. + + +VEGETABLE LOAF + +One cup peas, beans or lentils soaked over night, then cooked until +tender. Put through colander. To 2 cups of mixture, add: + + 2 eggs + 3/4 cup dried breadcrumbs + 2 teaspoons poultry seasoning + 2 teaspoons celery salt + 1/2 cup whole wheat flour + 1-1/2 cups tomato juice and pulp + 2 teaspoons onion juice + 1/2 teaspoon salt + 2 cups chopped peanuts + +Mix thoroughly. Place in greased baking dish. Bake 30 minutes. + + +KIDNEY BEAN SCALLOP + +Two cups kidney beans, soaked over night. Cook until tender. Drain. + +To each 2 cups of beans, add: + + 2 tablespoons fat + 1 tablespoon chopped onion + 1/4 cup tomato pulp + 1 teaspoon salt + 1/8 teaspoon pepper + +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. + + +VENETIAN SPAGHETTI + + 1 cup cooked spaghetti or macaroni + 1 cup carrots + 1 cup turnips + 1 cup cabbage + 2 cups milk + 1/2 cup onions + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1/2 cup chopped peanuts + Pepper + +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. + + +HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT + + 3 tablespoons of horseradish + 1 tablespoon vinegar + 1/4 teaspoon salt + 1/8 teaspoon cayenne + 1/2 cup of thick, sour cream, and + 1 tablespoon corn syrup, or + 4 tablespoons of condensed milk + +Mix and chill. + + +BROWN SAUCE FOR LEFTOVER MEATS + + 1/3 cup drippings + 1/4 cup of whole wheat flour + 1/8 teaspoon pepper + 1-1/2 cups meat stock or water + 1 teaspoon salt + +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. + + + +FOOD WILL WIN THE WAR DON'T WASTE IT + + + +"_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._" + +_WOODROW WILSON._ + + + + +[Illustration] + +SAVE SUGAR + +_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE SUGAR WITH PRACTICAL +RECIPES FOR SUGARLESS DESSERTS, CAKES, CANDIES AND PRESERVES._ + + +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. + +It seems but a small sacrifice, if sacrifice it can be called, when +one recognizes that cutting down sugar 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. + +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. + +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. + +As a food it must be supplied, especially to the classes 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. + +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. + +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. + +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. + +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. + +[Illustration] + + + + +SUGARLESS DESSERTS + + +CRUMB SPICE PUDDING + + 1 cup dry bread crumbs + 1 pint hot milk + + Let stand until milk is absorbed. + + 1/4 teaspoon salt + 1/2 cup molasses + 1/4 teaspoon cinnamon + 1 egg + 1/2 teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger + 2/3 cup raisins, dates and prunes (steamed 5 minutes) + +Mix and bake 45 minutes. + + +TAPIOCA FRUIT PUDDING + + 1/2 cup pearl tapioca or sago + 3 cups water + 1/4 lb. dried apricots, prunes, dates or raisins + 1/8 teaspoon salt + 2 tablespoons fat + 1/2 cup corn syrup + +Soak fruit in water 1 hour. Add other ingredients. Cook directly over +fire 5 minutes, then over hot water until clear, about 45 minutes. + + +MARMALADE PUDDING + + 6 slices stale bread + 1/4 cup fat + 2 egg yolks + 1 tablespoon corn syrup + 1/8 teaspoon salt + 1 cup milk + 1 cup marmalade or preserves + +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. + + +PRUNE ROLL + + 2 cups whole wheat flour + 1/2 cup milk + 1 tablespoon fat + 2 tablespoons sugar + 1/8 teaspoon salt + 1 egg + 1/2 lb. washed and scalded prunes, dates, figs or raisins + 2 teaspoons baking powder + +To prunes, add 1/2 cup water and soak 10 minutes. Simmer in same water +until tender (about 10 minutes). Drain prunes and mash to a 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. + + +MARMALADE BLANC MANGE + + 1 pint milk + 1/8 cup cornstarch + 2 yolks of eggs + 1/3 cup orange marmalade + 1/2 teaspoon vanilla + Few grains of salt + +Mix cornstarch with 1/4 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 1/3 +cup corn syrup may be substituted for marmalade. + + +COFFEE MARSHMALLOW CREAM + + 2 cups strong boiling coffee + 2 tablespoons gelatine (granulated) + 2 tablespoons cold water + 1/4 cup corn syrup + 1 cup condensed milk + 1/2 teaspoon vanilla + +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. + + +FRUIT PUDDING + + 2 cups of left-over canned fruit or cooked dried fruit + 2 cups of the juice or water + 1/4 cup corn syrup + 2 tablespoons gelatine + 1 tablespoon lemon juice + +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. + + +CEREAL AND DATE PUDDING + + 1 cup cooked cereal + 2 cups milk + 1-1/2 tablespoons fat + 1 cup dates + 1/4 cup corn syrup + 1/2 teaspoon salt + 1 teaspoon grated lemon rind + 1/2 teaspoon vanilla + 1 egg + +Cook over hot water until thick, and boil or bake 20 minutes. Serve +with hot maple syrup. + + +BAKED APPLES WITHOUT SUGAR + +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. + + +APPLES AND POPCORN + +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. + + +MAPLE RICE PUDDING + + 1/2 cup rice + 1-1/2 cups milk + 1/4 teaspoon cinnamon + 1/8 teaspoon salt + 1/3 cup maple syrup + 1/2 cup raisins + 1 egg + +Cook in top of double boiler or in steamer 35 minutes. + + +ECONOMY PUDDING + + 1 cup cooked cereal + 1/2 cup corn syrup + 1/4 teaspoon mapline + 1/2 cup milk + 1/2 cup chopped nuts + 1/2 cup raisins or dates + 1 egg + +Cook in double boiler until smooth. Serve cold with cream or place in +baking dish and bake 20 minutes. + + +OATMEAL AND PEANUT PUDDING + + 2 cups cooked oatmeal + 1 cup sliced apple + 1 cup peanuts + 1/2 cup raisins + 1/3 cup molasses + 1/2 teaspoon cinnamon + 1/8 teaspoon salt + +Mix and bake in greased dish for 30 minutes. Serve hot or cold. This +is a very nourishing dish. + + +CHOCOLATE BLANC MANGE + + 1 pint milk + 1/3 cup cornstarch + 1/3 cup corn syrup + 1 egg + 1 teaspoon vanilla + 1/8 teaspoon salt + 2 oz. grated chocolate + +Mix cornstarch with 1/4 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. + + +OATMEAL FRUIT PUDDING + + 2 cups cooked oatmeal + 1/8 cup molasses + 1 cup raisins + 1/8 teaspoon salt + 1/2 cup chopped nuts + 1 egg (beaten) + +Mix well. Bake in greased baking dish 30 minutes + + +JELLIED PRUNES + + 1/2 lb. prunes + 2-1/2 cups cold water + 2 tablespoons granulated gelatine + 1/2 cup corn syrup or 1/4 cup sugar + 2 teaspoons grated lemon or orange rind + +Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer +until tender (about 10 minutes). Soak gelatine in 1/2 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. + + +APPLE PORCUPINES + +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. + + +SCALLOPED FRUIT PUDDING + + 2 tablespoons melted fat + 2 cups crumbs + 1/2 cup of fruit juice or water + 1/4 cup corn syrup + 2 cups of left-over canned or cooked dried fruit + +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 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. + + +PRUNE FILLING FOR PIE + + 1/2 lb. pitted prunes + 1/3 cup corn syrup, or 2 tablespoons sugar + 1 cup water + 2 teaspoons lemon rind + 1/2 tablespoon fat + 1 tablespoon cornstarch + +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. + + +APPLE AND DATE FILLING + + 2 cups apples + 1 cup dates + 1 tablespoon, fat + 1 teaspoon lemon rind + 1/4 cup water + +Mix all and use as filling for double crust, or cook until apples are +tender. Mix well and use as filling for tarts, etc. + + +LEMON FILLING FOR PIE + + 1-1/2 cups corn syrup + 1-1/2 cups water + 1/3 cup cornstarch + 2 eggs + 1 tablespoon lemon rind + 1/2 cup lemon juice (2 lemons) + 1/8 teaspoon salt + +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. + + +SOUR CREAM FILLING FOR CAKE + + 1 cup sour cream (heated) + 1 cup chopped nuts + 2 tablespoons corn syrup + 1 teaspoon gelatine + 2 tablespoons cold water + +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. + + +MOCK MINCE MEAT FILLING FOR PIE + + 1 cup cranberries, chopped + 1 cup raisins + 1 cup corn syrup + 2 tablespoons flour mixed with 1/4 cup cold water + 2 tablespoons fat + +Mix all. Bring to boiling point and place in double crust pastry or +cook until thick and use as filling for tarts. + + +PUMPKIN FILLING FOR PIE + + 2 cups stewed pumpkin + 1 cup corn syrup + 1 egg + 2 tablespoons flour + 1 teaspoon cinnamon + 3/4 teaspoon nutmeg + 1/4 teaspoon allspice + 1/8 teaspoon ginger + 1 teaspoon vanilla + 1/8 teaspoon salt + 1-1/2 cups milk + +Mix all ingredients and bake in double crust pastry, or cook and serve +in cooked single crust with meringue. + + +MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE + + 2 egg whites + 2 tablespoons corn syrup + +Beat whites until very stiff. Add corn syrup by folding in. Do not +beat. + + +WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE + + 1 cup corn syrup + 2 cups water + 2 cups raisins + 2 tablespoons fat + 1 teaspoon salt + 2 teaspoons cinnamon + 1 teaspoon nutmeg + 1-1/2 cups fine cornmeal, 2 cups rye flour; or, 3-1/2 cups whole + wheat flour + 1-1/2 teaspoons baking powder, or, 1/2 teaspoon soda + +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. + + +SOUR MILK GINGER BREAD + + 2 tablespoons fat + 1/4 cup molasses + 1 egg + 1/2 teaspoon salt + 1/2 cup sour milk + 1 teaspoon soda + 2 cups whole wheat flour + 1 teaspoon ginger + +Mix soda and molasses. Add other ingredients. Bake in muffin pans 20 +minutes or loaf 40 minutes. + + +MAPLE CAKE + + 1/4 cup fat + 1 cup corn syrup + 1-1/2 teaspoons mapline + 1 egg + 1 teaspoon baking powder + 1-1/4 cups whole wheat flour + 1/4 teaspoon soda + 1/4 cup milk + 1/2 teaspoon vanilla + 1/2 cup coarsely cut nuts + +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. + + +COCOANUT SURPRISE + + 6 slices of bread cut in half + 1/2 cup of milk + 1 egg yolk + 1 tablespoon corn syrup + 2 tablespoons cocoanut + Tart jelly + +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. + + +SOY BEAN WAFERS + + 1 cup soy beans, finely chopped + 1/2 cup butter or shortening + 1/4 cup sugar + 1/3 cup corn syrup + 1/2 teaspoon lemon or vanilla + 1/2 cup flour + 1 egg + 2 teaspoons baking powder + +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. + + +APPLE SPICE CAKE + + 1/2 cup fat + 1/2 cup sugar + 1 beaten egg + 1/3 cup molasses + 1/2 cup tart apple sauce + 1/2 cup raisins, dates, prunes or currants (chopped) + 1-1/2 cups flour + 1/2 teaspoon allspice + 1/4 teaspoon cloves + 1/2 teaspoon nutmeg + +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. + + +CRISP GINGER COOKIES + + 1 cup of molasses + 2 tablespoons of fat + 1 teaspoon soda and 1 teaspoon water (hot) + 1 cup of flour + 1 tablespoon ginger + 1/2 teaspoon cloves + 1/2 teaspoon cinnamon + 1/2 teaspoon salt + About 3 cups flour + +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. + + +SOFT CINNAMON COOKIES + + 1 cup molasses + 2 tablespoons fat + 1/2 cup boiling water + 1 cup flour + 1 teaspoon soda + 1/2 teaspoon ginger + 2 tablespoons cinnamon + 1/8 teaspoon salt + 1/2 teaspoon of cloves + +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. + + +WARTIME FRUIT CAKE + + 1 cup honey or corn syrup + 1 tablespoon fat + 1 egg + 2 cups flour + 1 teaspoon cinnamon + 1 teaspoon cloves + 1/8 teaspoon salt + 1 cup chopped dates, figs, prunes or raisins + 3/4 teaspoon soda + 2/3 cup milk + +Cream fat, honey and egg. Sift dry ingredients. Add alternately with +milk. Bake in loaf 45 minutes in moderate oven. + + +HOT WATER GINGER CAKES + + 1-1/2 cup molasses + 3/4 cup boiling water + 2-1/2 cups flour + 1-1/8 teaspoons soda + 1-1/2 teaspoons ginger + 3/4 teaspoon salt + 1/4 cup fat + +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. + + +SPICED OATMEAL FRUIT CAKES + + 1-3/4 cups whole wheat flour + 3/4 cup cooked oatmeal + 2/3 cup corn syrup + 1/2 cup raisins, dates, prunes or figs + 1/4 teaspoon soda + 1/2 teaspoon baking powder + 1 teaspoon cinnamon + 3 tablespoons fat + +Heat the corn syrup and fat. Sift dry ingredients and add to first +mixture. Add fruit last. Bake in muffin pans for 30 minutes. + + +FRUIT WONDER CAKES + + 1 doz. salted wafers + 1/3 cup chopped dates + 1/3 cup chopped nuts + 1 egg white + 2 tablespoons corn syrup + 1/2 teaspoon vanilla + +Beat egg white until very stiff. Add other ingredients and place on +the wafers. Place under broiler until a delicate brown. + + + + + +SUGARLESS CANDIES + + +FRUIT PASTE + + 2 teaspoons gelatine + 2 tablespoons cold water + 1/3 cup corn syrup + 2 teaspoons cornstarch + 1/4 cup chopped nuts + 1/2 cup chopped dates + 1/2 cup chopped raisins + 1/4 teaspoon vanilla + +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. + + +WARTIME TAFFY + + 2 cups corn syrup + 1/2 teaspoon soda + 1 teaspoon water + 2 tablespoons vinegar + +Boil the syrup for fifteen minutes, then add the soda. Cook until a +little snaps brittle when dropped in cold water. Add the vinegar 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. + + +PEANUT BRITTLE + + 1 cup corn syrup + 1 tablespoon fat + 1 cup peanuts + +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. + + +RAISIN AND PEANUT LOAF + +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. + + +POPCORN BALLS AND FRITTERS + + 1 cup corn syrup + 2 tablespoons vinegar + Popcorn + +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. + + +COCOANUT LOAF + + 1 cup shredded cocoanut + 1/2 cup chopped dates + 1/4 cup corn syrup + 1/8 teaspoon mapline + +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. + + +STUFFED DATES + +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. + + +FRUIT LOAF + + 1/2 cup raisins + 1/2 cup nuts + 2 tablespoons honey, maple syrup or corn syrup + 1/2 cup figs or dates + +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. + + +STUFFED FIGS + +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. + + + + +SUGARLESS PRESERVES + + +QUINCE OR PEAR PRESERVES + + 1 lb. fruit + 1 cup corn syrup + 1/4 lb. ginger root or 2 oz. crystalized ginger + +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. + + +APPLE, QUINCE, PEACH, PEAR OR PLUM JAM + + 1 cup left-over cooked fruit or pulp from skins and core + 3/4 cup corn syrup + 2 tablespoons vinegar + 1/2 teaspoon mixed ground spices, allspice, cloves and nutmeg + +Cook slowly until thick. + + +PUMPKIN OR CARROT MARMALADE + +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. + + +GRAPE JUICE + + 5 lb. grapes + 1 pint water + 1 cup corn syrup + +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. + + +SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES + + 1 cup corn syrup + 2 oz. stick cinnamon + 12 allspice berries + 6 whole cloves + 1/4 cup vinegar + +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. + + +SYRUP FOR CANNED FRUIT + + 1 cup corn syrup + 1 cup water + +Bring to boiling point. Use same as sugar and water syrup. + + +SYRUP FOR PRESERVED FRUIT + + 2 cups crystal corn syrup For each three pounds of fruit + 1/2 cup water + +Use same as water and sugar syrup. + + +CRANBERRY JELLY + + 1 pint cranberries + 1/2 cup water + About 1 cup corn syrup + +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. + + +APRICOT AND RAISIN MARMALADE + + 1 cup of apricots + 1-1/2 cups cold water + 1 cup corn syrup + 1/2 cup chopped seeded raisins + 1 teaspoon orange rind + +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. + +[Illustration] + + + + +SAVE FAT + +_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE FAT, WITH PRACTICAL +RECIPES FOR FAT CONSERVATION_ + + +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. + +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 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. + +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. + +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 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. + +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. + +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. + +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. + +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. + +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. + +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. + +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 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. + +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. + +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. + +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. + +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. + +[Illustration] + + + + +TO RENDER FATS + + +TO RENDER FAT BY DIRECT METHOD + +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. + + +TO RENDER FAT WITH MILK + +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 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. + + +TO RENDER FAT BY COLD WATER METHOD + +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. + + +TO RENDER STRONG FLAVORED FATS + +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. + +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. + + +TO CLARIFY FAT + +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. + +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. + + +CARE OF FAT AFTER BEING USED FOR COOKING + +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. + + +HOW TO MAKE SAVORY FATS + +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. + +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. + +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. + + +EXTENSION OF TABLE FATS + + +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. + + +B. + + 1 lb. butter + 1 quart milk (2 pint bottles preferred) + 1 tablespoon granulated gelatine + 1-1/2 teaspoons salt + +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. + + +C. + + 1 lb. butter + 1 quart milk (2 pint bottles preferred) + 1 tablespoon granulated gelatine + 1-1/2 teaspoons salt + 1 cup peanut butter + +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. + + +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. + + +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. + + + + +SUGGESTIONS FOR PASTRY + +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: + + +CORNMEAL PASTRY FOR MEAT OR FISH + + 1/2 cup cornmeal + 1/2 cup rye or wheat flour + 2 tablespoons fat + 1/3 cup cold or ice water + 1 teaspoon baking powder + +Sift dry ingredients. Cut in fat. Add water and roll out on well +floured board. + + + +PASTRY MADE WITH DRIPPING + + +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. + + +PLAIN PASTRY + + 1 cup flour + 1/3 cup fat + 1/2 teaspoon salt + About 1/4 cup cold or ice water + +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. + + +MEAT OR FISH PIE CRUST + + 2 cups flour + 4 teaspoons baking powder + 1/3 cup any kind of dripping + 1 cup meat stock or milk + 1 teaspoon salt + +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. + + + + +VARIOUS USES FOR LEFTOVER FATS + + +CREOLE RICE + + 2 tablespoons savory drippings + 3 tablespoons flour + 1 teaspoon salt + 1/2 teaspoon cayenne + 1-1/2 cups tomato juice and pulp + 1 teaspoon onion juice + 2 tablespoons chopped green pepper + 1 tablespoon chopped olives + 1 cup of rice + 1 cup water + +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. + + +POTATOES ESPAGNOLE + + 2 cups pared and sliced potatoes + 2 tablespoons bacon drippings + 2 tablespoons minced onion + 1/2 teaspoon salt + 1/4 tablespoon cayenne + 1-1/2 cups boiling water + 1 tablespoon chopped green pepper or pimento + +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. + + +DUMPLINGS + + 2 cups flour + 1 teaspoon salt + 4 teaspoons baking powder + 2 tablespoons drippings + 1 cup water, meat stock or milk + +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. + + +POTATO SALAD + + 2 cups freshly cooked and diced potatoes + 1/3 cup bacon drippings + 1/2 teaspoon salt + 2 tablespoons chopped peppers + 2 tablespoons vinegar + 1/8 teaspoon cayenne + +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. + + +SOAP + + 1 can lye + 6 lbs. fat (Fat for soap should be fat which is no longer useful + for culinary purposes.) + 1 quart cold water + +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. + +[Illustration: The illustration shows various forms of food waste--the +discarded outside leaves of lettuce and cabbage, apple cores and +parings, stale bread and drippings.] + + + + +SAVE FOOD + +_REASONS WHY OUR GOVERNMENT ASKS US NOT TO WASTE FOOD, WITH PRACTICAL +RECIPES ON THE USE OF LEFTOVERS_ + + +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. + +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. + +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. + +When eggs are sixty and seventy cents a dozen their price is out of +all proportion to their food value. Tomatoes 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. + +GROUP 1.--FOODS DEPENDED ON FOR MINERAL MATTERS, VEGETABLE ACIDS, AND +BODY-REGULATING SUBSTANCES. + +FRUITS + + Apples, pears, etc., + Berries, + Melons, + Oranges, lemons, all citrus fruits. + +VEGETABLES + + Salads, lettuce, celery, + Potherbs or "greens" + Tomatoes, squash, + Green peas, green beans, + Potatoes and root vegetables. + +GROUP 2.--FOODS DEPENDED ON FOR PROTEIN. + + Milk, skim milk, cheese, + Eggs, + Meat, + Poultry, + Fish, + Dried peas, beans, cow-peas, + Nuts. + +GROUP 3.--FOODS DEPENDED ON FOR STARCH. + + Cereals, grains, meals, flour, + Cereal breakfast foods, + Bread, + Crackers, + Macaroni and other pastes, + Cakes, cookies, starchy puddings, + Potatoes, other starchy vegetables, + Bananas. + +GROUP 4.--FOODS DEPENDED ON FOR SUGAR. + + Sugar, + Molasses, + Syrups, + Dates, + Raisins, + Figs. + +GROUP 5.--FOODS DEPENDED ON FOR FAT. + + Butter and cream, + Lard, suet, + Salt pork and bacon, + Table and salad oils, + Vegetable, nut, and commercial cooking fats and oils. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +Buying foreign brands when domestic brands are cheaper and often +better. + +Leaving the trimmings from meats and poultry at the butcher's. Bring +these home and fry out the fatty portions for dripping; use all other +parts for the stock pot. + +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. + +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. + +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. + +Cheese molds. Keep in a cool, dry place. If it becomes too dry for +table use, grate for sauces or use in scalloped dishes. + +Winter vegetables wilt and dry out. Store in a cool place. If cellar +space permits, place in box of sand, sawdust or garden earth. + +Potatoes and onions sprout. Cut off the sprouts as soon as they appear +and use for soup. Soak, before using, vegetables which have sprouted. + +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. +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. + +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. + +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. + +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. + +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. + +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 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. + +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. + +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. + +Rhubarb is wasted by removing the pink skin from young rhubarb, which +should be retained to add flavor and color-attractiveness to the dish. + +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. + + * * * * * + +The next step in food preparation is cooking, and tons of valuable +material are wasted through ignorance of the principles of cooking. + +Bad cooking, which means under-cooking, over-cooking or flavorless +cooking, renders food inedible, and inedible food contributes to world +shortage. 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. + + * * * * * + +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. + + * * * * * + +Use all bits of bread, that cannot be used as toast, in puddings, +croquettes, scalloped dishes or to thicken soup. + + * * * * * + +Don't throw away cold muffins and fancy breads. Split and toast them +for next day's breakfast. + + * * * * * + +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: + + WOMEN CALORIES + Sedentary work ... 2,400 + Active work ... 2,700 + Hard manual labor ... 3,200 + + MEN CALORIES + Sedentary work ... 2,700 + Active work ... 3,450 + Hard manual labor ... 4,150 + +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. + +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. + +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 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. + +According to a well-known domestic scientist, the only things which +should find their way to the garbage pail are: + + Egg shells--after being used to clear coffee. + Potato skins--after having been cooked on the potato. + Banana skins--if there are no tan shoes to be cleaned. + Bones--after having been boiled in soup kettle. + Coffee grounds--if there is no garden where they can be used for + fertilizer, or if they are not desired as filling for + pincushions. + Tea leaves--after every tea-serving, if they are not needed for + brightening carpets or rugs when swept. + Asparagus ends--after being cooked and drained for soup. + Spinach, etc.--decayed leaves and dirty ends of roots. + +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. + +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. + +The following recipes show how to make appetizing dishes from products +that heretofore in many homes have found their way to the extravagant +pail. + +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. + + * * * * * + +SAUCES MAKE LEFTOVERS ATTRACTIVE + + +WHITE SAUCE + + 1/4 cup flour + 1/4 cup fat + 1 teaspoon salt + 1/8 teaspoon cayenne + 1-1/2 cups milk + +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. + + +WHITE SAUCE WITH CHEESE + + 1/2 cup cheese (cream or American) added to + 1-1/2 cups white sauce + +Excellent to serve with macaroni, hominy or vegetables. + + +WHITE SAUCE WITH SHRIMPS + + 1/2 cup shrimps + 1/4 teaspoon salt + 1 cup white sauce + +Serve on toast, or with starchy vegetables. + + +WHITE SAUCE WITH HORSERADISH AND PIMENTO + + 1/4 cup horseradish + 1 tablespoon chopped pimento + 1 cup white sauce + +SERVE WITH BOILED BEEF, HOT OR COLD, OR WITH COLD ROAST BEEF. + + +WHITE SAUCE WITH EGG + + 1 cup white sauce + 2 sliced hard-cooked eggs + 1/8 teaspoon cayenne + 1/8 teaspoon salt + +Excellent for spinach and vegetables, or fish. + + +BROWN SAUCE + + 1/4 cup fat + 1/3 cup flour + 1 teaspoon salt + 1/8 teaspoon of cayenne + 1-1/2 cups brown stock, or + 1-1/2 cups water and 2 bouillon cubes + 1/2 teaspoon Worcestershire sauce + +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. + + +BROWN SAUCE WITH OLIVES + + 1 cup brown sauce + 3 tablespoons chopped olives + +Make brown sauce as given in foregoing recipe, then while it is hot +stir in the chopped olives, and serve. + + +BROWN SAUCE WITH PEANUTS + + 1 cup brown sauce + 1/4 cup chopped peanuts + 1/8 teaspoon salt + +A good sauce to serve with rice, macaroni, hominy or other starchy +foods. It supplies almost a meat flavor to these rather insipid foods. + + +MUSHROOM SAUCE + + 1 cup brown sauce + 1/2 cup chopped mushrooms + +Add mushrooms to fat and flour before adding liquid. If fresh +mushrooms are used, cook for two or three minutes after adding liquid. + + +VEGETABLE SAUCES + + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1/8 teaspoon cayenne + 2 cups vegetable stock, + or + 1 cup vegetable stock + 1 cup milk. + +Vegetable stock is the water in which any vegetable is cooked. Make as +white sauce. + + +DRAWN BUTTER SAUCE + + 1/3 cup butter substitute + 1/4 cup flour + 1/2 teaspoon salt + 1/8 teaspoon cayenne + 1 cup boiling water + 2 tablespoons chopped parsley + +Make as white sauce, reserving 2 tablespoons of the fat to add just +before serving. + + +TOMATO SAUCE + + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1/4 teaspoon cayenne + 1 teaspoon Worcestershire + 1 teaspoon onion juice + 1-1/2 cups tomato + +Melt fat; add dry ingredients and gradually the liquid, letting sauce +come to boiling point each time before adding more liquid. + + +FRUIT SAUCE FOR PUDDING + + 1/4 cup fat + 1/2 cup milk + 1/2 cup powdered sugar + 1 teaspoon vanilla, or + 1 tablespoon brandy + 1 cup mashed cooked fruit + +Mix thoroughly. Let chill and serve with steamed or baked pudding. + + +COCOANUT SAUCE + + 1/2 cup milk + 1/2 cup cocoanut and milk + 2 tablespoons corn syrup + 2 tablespoons cornstarch + 1 teaspoon vanilla + +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. + + +MOLASSES SAUCE + + 1 cup molasses + 2 tablespoons fat + 1 tablespoon flour, plus + 1 tablespoon cold water + 1-1/2 tablespoons vinegar + +Mix together. Bring to boiling point and serve with any pudding. + + +FRENCH SAUCE + + 1 cup (crystal) corn syrup + 1/8 teaspoon salt + 1 egg + 1/2 cup water + 1 tablespoon cream + 1 teaspoon vanilla + +Beat egg light. Pour on gradually the hot corn syrup and water, +beating egg with eggbeater. Add cream and vanilla. Serve at once. + + +SPICE SAUCE + + 1/2 cup corn syrup + 1 egg + 1/3 cup milk + 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg + 1/2 teaspoon vanilla + +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. + + +MAPLE SPICE SAUCE + + 3 tablespoons fat + 1/3 cup maple sugar + 2 eggs + 1/2 teaspoon cinnamon + 1/2 teaspoon allspice + 1/2 teaspoon vanilla + 1/3 cup milk + +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. + + +TOMATO SAUCE WITH CHEESE + + 1 cup tomato sauce + 1/2 cup grated cheese + +Add cheese while sauce is hot and just before serving. Do not boil +sauce after adding cheese. + + +MEXICAN SAUCE + +To one cup tomato sauce, add + + 2 tablespoons chopped green pepper + 3 tablespoons chopped celery + 3 tablespoons chopped carrot + + +HARD SAUCE + + 1/3 cup butter substitute or hydrogenated oil + 1/3 cup corn syrup + 1/3 cup sugar + 1 teaspoon flavoring + +Cream all together. This method reduces the necessary sugar +two-thirds. + + +LEMON OR ORANGE SAUCE + + 1/2 cup corn syrup + 1 tablespoon fat + 1/4 cup lemon juice + 1 teaspoon lemon rind + 2 tablespoons cornstarch + 3 tablespoons lemon juice + 1/2 cup orange juice + 2 teaspoons orange rind + 1 tablespoon flour + 1 tablespoon water + +Mix ingredients. Bring to boiling point and serve. + + +CRANBERRY SAUCE WITH RAISINS + + 1 cup cranberries + 1 cup water + 1 cup corn syrup + 1/2 cup raisins or nuts + 2 tablespoons fat + +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. + + + + +THE USE OF GELATINE IN COMBINING LEFTOVERS + + +LEFTOVER FRUIT MOLD + + 2 tablespoons cold water + 2 tablespoons gelatine + +Let stand until gelatine is soft. Add 1 pint boiling water, or fruit +juice from canned fruit. + + 1/4 cup lemon juice + 2/3 cup corn syrup, or + 1/2 cup sugar + +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. + + +MOLDED VEGETABLE SALAD + + 1-1/2 cups boiling tomato juice and pulp + 2 tablespoons cold water + 2 tablespoons gelatine + 1 teaspoon salt + 1/4 teaspoon paprika + 1/4 teaspoon Worcestershire sauce + 2 cups of any one vegetable, or of mixed vegetables + +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. + + +MOLDED MEAT OR FISH LOAF + + 2 tablespoons gelatine + 2 tablespoons cold water + 1 cup boiling gravy, tomato juice, or 1 cup boiling water into + which 1 bouillon cube has been dissolved + 1 cup left-over meat or fish chopped fine + 1 cup chopped celery or cooked vegetable + 1 teaspoon salt + 1/8 teaspoon cayenne + +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. + + +RICE IMPERIAL + + 1 cup cooked rice + 1 cup corn syrup + 1 tablespoon gelatine + 2 tablespoons water + 1/2 cup cherries or other cooked fruit + 1/2 cup nuts + 1/2 cup juice of fruit + +Chill and serve. + + +CREAM SALAD MOLD + + 1 cup cooked salad dressing + 2 tablespoons gelatine + 2 cups any left-over fish, meat or vegetables + 2 tablespoons cold water + +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. + + +CHEESE MOLD + + 1 pint cottage cheese + 1/2 cup pimento or green pepper + 1 cup milk + 2 teaspoons salt + 1/4 teaspoon cayenne + 2 tablespoons granulated gelatine + 4 tablespoons cold water + +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. + + +FRUIT SPONGE + + 2 tablespoons gelatine softened in + 1/3 cup cold water + 1 pint clabbered milk, or fruit juice + 1 cup sugar + 1 teaspoon vanilla + 1 cup crushed fruit + 2 egg whites + +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. + + +ORIENTAL SALAD + + 1 tablespoon gelatine + 2 cups boiling water + 3/4 cup sugar + 1/2 cup lemon juice + 1/2 cup grated cocoanut + 2 cups apples, chopped + 1 cup celery + 1/2 cup chopped nuts + 3 pimentoes + 1 tablespoon grated onion + 1/3 teaspoon salt + +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. + + + + +SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS + + +MIXED VEGETABLE SALAD + + 1 cup cooked potatoes + 1 cup cooked carrots + 1 cup cooked peas + 1 cup cooked beets + +Make a French dressing of + + 1/2 cup oil + 1/2 teaspoon salt + 2 tablespoons vinegar + 1/8 teaspoon cayenne + +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. + + +EGYPTIAN SALAD + + 1 cup left-over baked beans, cooked dried peas, or beans or + lentils, or cooked rice, rice. + 1 cup chopped celery + 3 tablespoons chopped pepper + 3 tablespoons chopped pickle + 1 cup cooked salad dressing + +Mix ingredients thoroughly and let stand 30 minutes to blend flavor +thoroughly. + + +CABBAGE, PEANUT AND APPLE SALAD + + 2 cups chopped cabbage + 1 cup peanuts + 1 cup chopped apples + 1 cup salad dressing + +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. + + +CHEESE SALAD + + 1 cup American or cream cheese + 2 tablespoons vinegar + 1/3 cup oil + 1/2 teaspoon salt + 1/8 teaspoon cayenne + 2 tablespoons chopped olives + 3 tablespoons chopped nuts + +Blend all ingredients thoroughly. Shape as desired and chill. Serve +with French dressing. (If American cheese is used, grate or cut fine.) + + +FRUIT SALAD + + +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. + + +MANDALAY SALAD + + 1 cup cooked peas or carrots + 1 cup cooked cold rice + +Mix with dressing made of + + 1/3 cup oil + 1 tablespoon vinegar + 1/4 teaspoon salt + 1/8 teaspoon cayenne + 1/4 teaspoon curry powder + +Mix all ingredients; serve cold, either plain, on lettuce leaves, or +in nests made of cabbage or celery. + + +POTATO SALAD + + 2 cups potatoes from fresh-cooked, or left-over baked, boiled or + mashed potatoes. + 1/4 cup chopped parsley + 1 teaspoon onion juice + 1 cup cooked salad dressing + 3 tablespoons chopped green pepper may be added if desired. + +If mixed while cooked dressing is hot, then chilled, the flavor is +much improved. + +Left-over mashed potatoes may be combined with cooked corn and green +pepper for a delicious salad. + + +MEAT OR FISH SALAD + + 1 cup left-over meat or fish + 3 tablespoons chopped pickle + 1/2 cup chopped celery + 1 cup cooked salad dressing + +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. + + +CAULIFLOWER SALAD + + 1 cup cooked cauliflower + 1 cup cooked salad dressing + 3 tablespoons chopped pickle + 1 tablespoon chopped pimento + 1 tablespoon vinegar + +Blend ingredients thoroughly and serve. Cauliflower which has been +creamed or scalloped may be used, if sauce is carefully rinsed from +the vegetable. + + +CARROT SALAD + +Grind raw carrot in food chopper. Make French dressing with chicken +fat instead of oil. Mix ingredients and serve. + + 1 cup raw carrots + 1/2 cup oil (preferably oil from chicken fat) + 1 tablespoon vinegar + 1/2 teaspoon salt + 1 tablespoon parsley + 1/8 teaspoon paprika + + +HINDU SALAD + + 2 tablespoons flour + 1 teaspoon salt + 1 egg + 1/8 teaspoon cayenne + 2 tablespoons granulated gelatine, plus 2 tablespoons cold water + 1 teaspoon mustard + 1 teaspoon curry powder + 3 tablespoons melted fat + 1 cup milk + 1/3 cup vinegar + 2 cups cooked rice + 2 tablespoons chopped olives + +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 1/2 cup +French dressing. + + + + +THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL + + +DATE CRUMB PUDDING + + 1 cup dried crumbs + 1 pint hot milk + +Let stand until milk is absorbed, then add + + 1/4 teaspoon salt + 1/2 cup molasses + 1/2 teaspoon cinnamon + 1 cup dates, cut small + 1 egg + 1/2 teaspoon mixed cloves, nutmeg, allspice, ginger + +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. + + +FIG PUDDING + + 1/4 lb suet + 1/2 lb chopped figs + 1 cup sour apple (cored, pared and chopped) + 1 cup milk + 1/2 cup molasses + 1/2 cup corn syrup + 1 cup breadcrumbs + 2 eggs + 1/3 cup flour + +Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add +yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours. + + +FRUIT TAPIOCA + + 1/4 cup pearl tapioca + 1/3 cup corn syrup, or + 1/4 cup sugar + 1/8 teaspoon salt + 1 cup water + 1 cup milk + 1 cup fruit + +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. + + +RICE FRUIT CUSTARD + + 1/3 cup rice + 1 cup milk + 1/3 cup corn syrup + 1 teaspoon vanilla + 1/8 teaspoon salt + 1 egg + 1 cup fruit + +Cook rice with milk in double boiler 30 minutes. Add other ingredients +and cook 10 minutes. Chill and serve. + + +NUT AND FRUIT PUDDING + + 1 cup stale breadcrumbs + 2 cups scalded milk + 1/2 cup corn syrup + 1/2 cup chopped nuts + 2 eggs + 1/8 teaspoon salt + 1/2 teaspoon vanilla + 3/4 cup chopped figs, dates or raisins + +Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients. +Bake 25 to 35 minutes in moderate oven. + + +CHOCOLATE BREAD PUDDING + + 1 cup crumbs + 2 cups milk + 1 oz. chocolate + 1/3 cup sugar + 1/2 cup corn syrup + 2 eggs + 1/8 teaspoon salt + 1/2 teaspoon vanilla + +Use whites for meringue with 2 tablespoons corn syrup. + + +CAKE CROQUETTES + + 1 pint stale cake crumbs + 1 cup milk + +Soak 1 hour; heat and add + + 2 yolks of eggs + 2 teaspoons vanilla + +Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve +with hard sauce. + + +CEREAL FRUIT PUDDING + + 2 cups milk + 1 cup any ready-to-eat cereal + 1 egg (beaten) + 1/3 cup molasses + 1/2 teaspoon salt + 1/2 teaspoon cinnamon + 1 cup raisins, dates or prunes + +Mix ingredients. Bake 30 to 40 minutes in moderately hot oven. + + +SCALLOPED FISH + + 2 cups crumbs + 2 cups fish + 2 tablespoons chopped parsley + 1/4 cup fat + 1/4 cup flour + 1/8 teaspoon pepper + 2 teaspoons onion juice + 1-1/2 cups milk + 1 teaspoon salt + 2 tablespoons fat + +Melt fat, add dry ingredients and gradually the liquid to make a +smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with +crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25 +minutes. + + +SPANISH CASSEROLE + + 2 cups cooked rice + 1 quart tomatoes + 1/4 to 1 lb. hamburg steak + 1/8 teaspoon pepper + 3 teaspoons salt + 2 tablespoons onions, chopped + 1/8 teaspoon cayenne + +Add rice to tomatoes. Add seasoning and meat, browned. Bake in +casserole about 2 hours. + + +PEANUT LOAF + + 3 cups stale bread crumbs + 2 cups milk + 2 teaspoons salt + 1/8 teaspoon pepper + 1/4 teaspoon poultry seasoning + 1 tablespoon onion juice and pulp + 2 eggs + 4 teaspoons baking powder + 1-1/2 cups chopped peanuts + +Add bread to milk; add seasoning, beaten eggs, baking powder, and +peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40 +minutes. + + +CHEESE ENTREE + + 1 cup cooked farina or rice + 1 cup cheese + 1 cup nuts + 1 cup milk + 1/8 teaspoon cayenne + 1 egg + 1 teaspoon salt + +Mix ingredients thoroughly. Bake in greased dish 30 minutes. + + +BEAN LOAF + + 2 cups cold cooked beans + 1 egg beaten + 1 cup breadcrumbs + 1/8 teaspoon pepper + 1 tablespoon minced onion + 2 tablespoons catsup + 1/4 teaspoon salt + +Shape into loaf. Bake 25 minutes. Serve with tomato sauce. + + +ROYAL FRENCH TOAST + +Use leftover bread as French toast by dipping in mixture of + + 1 cup milk + 1 tablespoon corn syrup + 1 egg beaten + +Then brown in frying pan in small amount of fat. Spread with +marmalade, jelly, cocoanut, or preserves and serve as dessert. + + +DRIED FRUIT PUDDING + + One cup dried apricots, peaches or prunes soaked two hours in two + cups of water. + 1 cup bread crumbs + 2/3 cup corn syrup + 1 teaspoon orange or lemon rind + 2 eggs + 1/8 teaspoon salt + 1 teaspoon lemon juice + 1/2 cup chopped nuts + +Mix ingredients. Place in greased baking dish and bake 30 minutes in +moderately hot oven. + + +CHEESE SAUCE ON BREAD + + 1/4 cup fat + 1 pint milk + 2 qts. milk + 1/4 cup flour + 1/4 teaspoon cayenne + 1 cup cheese + +Make as white sauce and add cheese. Pour over bread, sliced and +toasted. Bake in moderate oven. + + +SURPRISE CEREAL + + 3 cups dried breadcrumbs + 3 tablespoons maple syrup + 1/2 teaspoon salt + +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. + + +SURPRISE CROQUETTES + + 1 cup leftover cereal + 1 cup chopped peanuts + 1/2 cup dried breadcrumbs + 1 beaten egg + +Shape as croquettes and bake in oven or pan-broil. Serve with tart +jelly. + + +CHEESE STRAWS + + 1 cup stale bread + 1/8 teaspoon cayenne + 1/2 cup grated cheese + 1/4 cup milk + 2/3 cup flour + 1/4 teaspoon salt + +Make into dough; roll 1/4 inch thick. Cut into strips 6 inches long +and 1/2 inch wide. Place on baking sheet. Bake 20 minutes in moderate +oven. Serve with soup, salad, or pastry. + + + + +SOUPS UTILIZE LEFTOVERS + + +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. + +If a meat or fish chowder with plenty of vegetable accompaniment is +served, no other meat is required for the usual home meal. + +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. + +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. + +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. + + +CREAM SOUP + + 1/3 cup fat + 1/3 cup flour + 1 teaspoon salt + 1 cup cereal or vegetable + 1/4 teaspoon cayenne + 1 pt. milk + 1 pt. water, in which vegetable or cereal was cooked, or leftover + water in which meat was cooked. + +Melt fat, add dry ingredients and, gradually, liquid. When at boiling +point, add vegetables or cereal and serve. + + +MEAT STOCK + +Leftover bits of meat, bone, or gristle may be used alone or with some +fresh meat and bone from shin or neck. + +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. + + +TOMATO GUMBO SOUP + + Bones and gristle from chicken or turkey + 2 qts. cold water + 1 cup okra + 1 tablespoon chopped pimento + 1-1/2 teaspoons salt + 1/2 cup rice + 2 tablespoons fat + 1-1/2 cups tomatoes + 1/4 cup chopped parsley + +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 3/4 hour and +serve. + + +LEGUME SOUP + + 1 cup dried peas, beans or lentils + 3 qts. cold water + 1 tablespoon onion pulp + 1 ham bone or 1/2 pound smoked sausage + 1 teaspoon celery salt + 2 teaspoons salt + 2 tablespoons flour, plus + 2 tablespoons cold water + 1/4 teaspoon pepper + 1 cup tomato + +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 1/2 hour and serve. + + +VEGETABLE SOUP + + 1 qt. boiling water + 1/2 cup carrots + 1/2 cup cabbage + 1 cup potatoes + 1 cup tomato juice and pulp + 1 tablespoon minced onion + 1/4 teaspoon pepper + 4 tablespoons fat + 4 cloves + 1 bayleaf + 2 teaspoons salt + 4 peppercorns + 2 tablespoons chopped parsley + +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. + + +CREAM OF CARROT SOUP + + 2 cups diced carrots + 2 cups water + 1 cup milk + 1/8 teaspoon pepper + 2 tablespoons fat + 2 tablespoons flour + 1 teaspoon salt + +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 +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. + + +SALMON CHOWDER + + 1 cup cooked or canned fish + 1 cup cooked potato, diced + 1 cup peas + 2 tablespoons fat + 2 tablespoons flour + 1-1/2 teaspoons salt + 1/4 teaspoon paprika + 2 cups milk + 1 cup water from boiled potatoes + 2 tablespoons chopped parsley + 1 teaspoon onion juice + +Melt fat, add dry ingredients and gradually the liquid. When at +boiling point, add parsley and serve. + + +CHEESE CREAM SOUP + + 1 cup cheese + 2 cups milk + 2 tablespoons fat + 1-1/4 teaspoons salt + 1/4 teaspoon cayenne + 1/2 teaspoon celery salt + 3 tablespoons flour + +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. + + +BEAN SOUP + + 1 cup beans + 1 quart water + 1 tablespoon onion juice + 1/4 teaspoon Worcestershire sauce + 1 cup brown stock + 1/4 teaspoon celery salt + 2 teaspoons salt + 1/4 teaspoon cayenne + 1 hard cooked egg + 1 lemon, sliced + 1/4 teaspoon mustard + 2 tablespoons flour, plus 2 tablespoons cold water + +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. + + +POTATO AND CHEESE SOUP + + 2 cups cooked diced potatoes + 2 cups water in which potatoes were cooked + 1 cup milk + 2 teaspoons onion juice + 2 tablespoons fat + 3 tablespoons flour + 1-1/2 teaspoons salt + 1/8 teaspoon cayenne + 2 tablespoons of finely chopped parsley + 1/4 cup grated cheese + +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. + + + + +ALL-IN-ONE-DISH MEALS + + +NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE A +WELL-BALANCED MENU + + +LENTILS WITH RICE AND TOMATOES + + 3/4 cup lentils + 1 cup rice + 1 quart tomatoes + 1 teaspoon Worcestershire + 2 teaspoons salt + 1/4 teaspoon cayenne + 1/4 teaspoon bay leaf + 1/4 teaspoon sage + +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. + + +RICE, TOMATOES, GREEN PEPPER AND BEEF + + 1/2 cup cooked rice + 1 pint tomatoes + 1/3 cup green pepper chopped + 2 cups fresh or left-over cooked meat + 2 teaspoons salt + 1/4 teaspoon cayenne + +Mix all ingredients. Bake in greased dish slowly for one hour. + + +HOMINY AND CURRIED MUTTON WITH BEETS + + 1 cup hominy which has been soaked over night, drained + 1 quart fresh water and 1 teaspoon of salt added; cook until tender + 2 cups mutton from shoulder + 1 teaspoon kitchen bouquet + 1 teaspoon curry + 2 cups water + 1 teaspoon Worcestershire sauce + 1 tablespoon cornstarch + 1 cup diced beets + 1 teaspoon salt + 1/8 teaspoon cayenne + +Mix all ingredients thoroughly. Bake in covered casserole slowly for +one hour. Mutton should be cut in about one-inch pieces. + + +TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS + + 4 cups water + 1 cup cornmeal + 2 teaspoons salt + 1/3 cup chopped peppers + 2 cups cooked meat + 1/8 teaspoon cayenne + +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. + + +BAKED SOY BEANS WITH GREENS AND TOMATO + + 1 pint soy beans + 1/4 lb. salt pork + 1/2 teaspoon soda + 1/8 teaspoon cayenne + 1 onion + 1-1/2 tablespoons salt + 3/4 cup molasses + 3/4 tablespoon mustard + Boiling water (about one quart) + 1 pint tomatoes + 2 cups cooked spinach + +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. + + +CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH + +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 1-1/2 cups and add one-quarter +pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup +of water or meat stock or gravy. + +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. + + +SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE + + 1 cup macaroni + 1 cup peas + 1 pint tomatoes, juice and pulp + 1 cup grated cheese + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1/8 teaspoon cayenne + +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. + + +CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE + + 1/2 cup rice + 1 cup cheese + 1 cup corn + 1-1/2 cup milk + 1/4 cup fat + 1/4 cup flour + 1 teaspoon salt + 1/8 teaspoon cayenne + +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. + + +FISH AND VEGETABLE CHOWDER + + 3 lbs. fish + 2 cups diced potatoes + 1/3 cup chopped onion + 1/2 cup chopped salt pork + 1 teaspoon salt + 1/8 teaspoon cayenne + 1 cup peas + 2 cups cold water + 2 tablespoons fat + 2 tablespoons flour + 1 cup diced carrots + 1 pint scalded milk + +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. + + +SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES + + 1 smoked haddock + 1 cup samp, which has been soaked over night and cooked until tender + 1 quart water and 1 teaspoon of salt + 2 teaspoons horseradish (grated) + 1 pint tomatoes + 1 teaspoon salt + 1/4 teaspoon cayenne + 2 tablespoons cornstarch + +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. + + +CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE + + 1 cup cooked spaghetti + 2 cups brown stock + 2 cups water, or + 2 bouillon cubes + 2 tablespoons flour + 2 teaspoons salt + 1/2 cup chopped peanuts + 1 cup diced carrots + 3 tablespoons chopped olives + +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. + + +LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES + + 1 cup cooked lentils + 1 cup chopped peanuts + 1 cup grated cheese + 1 cup bread crumbs + 1 tablespoon fat + 2 tablespoons lemon juice + 1/2 teaspoon salt + 1/8 teaspoon cayenne + 1 teaspoon onion juice + +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. + + +CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH + + 1 lb. codfish + 1/3 cup pimento + 1 cup cornmeal + 2 cups tomatoes, juice and pulp + 2 teaspoons salt + 1/8 teaspoon cayenne + 3 cups boiling water + +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. + + +CURRIED VEGETABLES + +One-half cup dried peas, beans or lentils, soaked over night and +cooked until tender. + + 1/2 cup turnips + 1/2 cup of carrots + 1 cup outer parts of celery + 1/2 cup of peas + 1/2 teaspoon celery salt + 1/8 teaspoon pepper + 3 tablespoons drippings + 3 tablespoons whole wheat flour + 1 teaspoon curry powder + 1 teaspoon salt + 1/2 cup meat stock or water + 1 cup tomato juice and pulp + 1 teaspoon onion juice + +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. + + + + +WHEATLESS DAY MENUS + + +1 + +BREAKFAST + + Stewed Prunes + Oatmeal + Corn Muffins + Top Milk + Coffee + + +LUNCHEON OR SUPPER + + Cream of Spinach Soup + All Rye Rolls + Scalloped Potatoes + Marmalade + + +DINNER + + Pot Roast + Buttered Beets + Fried Egg Plant + Southern Spoon Bread + Maple Cornstarch Pudding + + * * * * * + +2 + +BREAKFAST + + Dried Apricots + Cornflakes + Rye and Peanut Muffins + Top Milk + Coffee + + +LUNCHEON OR SUPPER + + Nut and Bean Loaf with White Sauce + Corn Pone + Oatmeal Cookies + Currant or Plum Jelly + Tea + + +DINNER + + Beef Casserole + Baked Potatoes + Green Beans + Barley Biscuits + Cranberry Tapioca Pudding + + * * * * * + +3 + +BREAKFAST + + Baked Apple Stuffed with Nuts + Fried Cornmeal Mush + Maple Syrup + Coffee + +LUNCHEON OR SUPPER + + Split Pea Soup + Rye Muffins + Corn Oysters + Cranberry Jelly + +DINNER + + Mutton Pie + Glazed Sweet Potatoes + Pickled Beets + Oatmeal Bread + Scalloped Tomatoes + Brown Betty + + +4 + +BREAKFAST + + Dried Peaches with Jelly Garnish + Corn Puffs and Dates + Top of Milk + Rye Muffins + Coffee + +LUNCHEON OR SUPPER + + Macaroni and cheese + Corn and Rice Muffins + Canned Fruit + Cocoa + +DINNER + + Cream of Carrot Soup + Swiss Steak + Stewed Tomatoes + Natural Rice + Cole Slaw + Oatmeal Rolls + Brown Betty + + +5 + +BREAKFAST + + Baked Apples with Marmalade Center + Cream of Grits Cereal + Top of Milk + Rye Finger Rolls + Coffee + +LUNCHEON OR SUPPER + + Cream of Lentil Soup + Corn Muffins + Prunes + Hot Tea + +DINNER + + Casserole of Beef and Rice + Baked Potatoes + Stewed Corn + Cabbage Salad + Chocolate Cornstarch Pudding + + + + +MEATLESS DAY MENUS + +1 + +BREAKFAST + + Baked Pears with Cloves and Ginger + Cornmeal and Farina Cereal + Coffee + Toast + +LUNCHEON OR SUPPER + + Welsh Rarebit + Hot Tea + Fruit Muffins + Lettuce Salad + +DINNER + + Cream of Corn Soup + Baked Fish + Macaroni with Tomato Sauce + Whole Wheat Bread + Lyonnaise Potatoes + Orange Sago Custard + + +2 + +BREAKFAST + + Dried Peaches + Fried Hominy + Marmalade + Coffee + Popovers + +LUNCHEON OR SUPPER + + Bean Soup + Lettuce Salad + Cheese Straws + Olives + +DINNER + + Chicken Fricassee + Dumplings + Baked Squash + Peas + Cranberry Jelly + Barley Muffins + Mock Mince Pie + + +3 + +BREAKFAST + + Oranges + Pearled Barley + Top Milk + Currant Jelly + Rye Bread Toasted + Coffee + +LUNCHEON OR SUPPER + + Mixed Vegetable Salad + Boston Brown Bread + Hot Tea + +DINNER + + Clam Chowder + Spinach and Cheese Loaf + Carrots + Creamed Cauliflower + Oatmeal Nut Bread + Spice Pudding + Hard Sauce + + + + +MEAT SUBSTITUTE DINNERS + + Consomme with Spaghetti + Cornmeal Muffins + Cabbage and Cheese + Julienne Potatoes + Carrots + Dressed Lettuce + Jellied Prunes with Nuts + + Thin Bean Soup + Rye Rolls + Corn and Oyster Fritters + Baked Potato + Scalloped Tomato + Apple and Celery Salad + Graham Pudding with Hard Sauce + + Consomme with Tapioca + Brown Bread + Salmon Loaf or Escalloped Salmon + Creamed Potatoes + Peas + Lettuce Salad + Gelatine Dessert + + Thin Cream of Celery Soup + Rye Bread + Nut Loaf + Brown Sauce + Scalloped Potatoes + Spinach + Lettuce Salad with Tomato Jelly + Sago Pudding + + Scalloped Hominy and Cheese + Swiss Chard or Spinach + Whole Wheat Bread + Stuffed Baked Potato + Baked Pears + Molasses Cookies + + Escalloped Codfish + Baked Onions + Corn Bread + Apple Salad + Fig and Date Pudding with Tart Jelly + + Cream of Barley Soup + Turkish Pilaf + War Muffins + Apple and Cabbage Salad + Chocolate Bread Pudding + + Cream of Rice Soup + Rye Meal Rolls + Kidney Bean Croquette + Greens + Dried Apricot Butter + Oranges, Bananas and Dates + Ginger Cookies + + Bean Soup + Welsh Rarebit or a Cheese Dish + Natural Rice + Tomato Sauce + Corn Meal Parker House Rolls + Dried Peach Pudding + + + + +VEGETABLE DINNERS + + Corn Soup + Oatmeal Bread + Nut Loaf + Tomato Sauce + Green Beans + Potatoes au Gratin + Jellied Prunes + + Boston Roast + Tart Jelly + Whole Wheat Bread + Creamed Cauliflower + Squash + Cranberry Slump + + Kidney Beans with Rice + Fried Apples with Raisins + Celery in Brown Sauce + Cornmeal Baking Powder Biscuits + Tapioca Cream + + Baked Beans + Boston Brown Bread + Spinach + Apple and Pimento Salad + Gelatine Dessert + + Cream of Vegetable Soup + Lima Bean Croquets + Creamed Potatoes + Carrots + Pickled Beets + Cornmeal and Rye Muffins + Cottage Pudding + + Cream of Celery Soup + Rye Bread + Spinach Loaf + Cabbage and Pepper Relish + Brown Rice + Marmalade Pudding + + Cream of Tomato Soup + Corn Sticks + Baked Macaroni and Cheese + Baked Sweet Potatoes + Eggplant + Beet and Cabbage Relish + Whole Wheat Bread + Apricot Shortcake + Hard Sauce + + + + +Of our men we ask their lives; Of ourselves, a little less food. + + + + +SAVE AND SERVE + + +TO SAVE BREAD. 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. + +TO SAVE MEAT. 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. + +TO SAVE SUGAR. 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. + +TO SAVE FATS. 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. + +TO SAVE MILK. 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. + +USE VEGETABLES. 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. + +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. + + + + + + + + + + + + +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.txt or 15464.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). Ithaca, NY: +Albert R. 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