,research1 ,tradition and ,history 7,,hearth74 ,ithaca1 ,,ny3 ,albert ,r4 ,mann ,library1 ,cornell ,university1 ,audrey ,longhurst1 ,william ,flis1 and the ,online ,distributed ,proofreading ,team4 ,illustration3 save #a-wheat use more corn #b-meat use more fish beans #c-;fats use just enough #d-sugar use syrups and serve the cause of freedom ,u4,s4 ,,food ,,administration ,illustration3 food #a--;buy it with thought #b--;cook it with care #c--serve just enough #d--save what will keep #e--;eat what would spoil #f--;home-grown is best don't waste it ,,foods ,,that ,,will ,,win ,,the ,,war ,,and ,,how ,,to ,,cook ,,them ,,by ,c4 ,,houston ,,goudiss ,,food ,,expert ,,and ,,publisher ,,of ,,the ,,forecast ,,magazine ,,and ,,alberta ,m4 ,,goudiss ,,director ,,of ,,the ,,school ,,of ,,modern ,,cookery ,the authors can be reached by addressing the ,,world ,,syndicate ,,company ,,new ,,york ,copyright #aiah by ,,the ,,forecast ,,publishing ,,co4 ,all rights reserved1 including the translation into foreign languages1 including the ,scandinavian4 ,illustration3 ,this is what ,,god gives us4 ,what are you giving so that others may live8 ,eat less ,,wheat ,,meat ,,fats ,,sugar ,send more to ,europe or they will ,starve ,,foreword ,food will win the war1 and the nation whose food resources are best conserved will be the victor4 ,this is the truth that our government is trying to drive home to every man1 woman and child in ,america4 ,we have always been happy in the fact that ours was the richest nation in the world1 possessing unlimited supplies of food1 fuel1 energy and ability2 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 ,administration4 ,the regulations prescribed for this saving campaign are simple and easy of application4 ,our government does not ask us to give up three square meals a day--nor even one4 ,all it asks is that we substitute as far as possible corn and other cereals for wheat1 reduce a little our meat consumption and save sugar and fats by careful utilization of these products4 ,there are few housekeepers who are not eager to help in this saving campaign1 and there are few indeed who do not feel the need of conserving family resources4 ,but just how is sometimes a difficult task4 ,this book is planned to solve the housekeeper's problem4 ,it shows how to substitute cereals and other grains for wheat1 how to cut down the meat bill by the use of meat extension and meat substitute dishes which supply equivalent nutrition at much less cost2 it shows the use of syrup and other products that save sugar1 and it explains how to utilize all kinds of fats4 ,it contains #dg recipes for the making of war breads2 #fd recipes on low-cost meat dishes and meat substitutes2 #ed recipes for sugarless desserts2 menus for meatless and wheatless days1 methods of purchasing--in all some two hundred ways of meeting present food conditions at minimum cost and without the sacrifice of nutrition4 ,not only have its authors planned to help the woman in the home1 conserve the family income1 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 powers4 ,a little bit of saving in food means a tremendous aggregate total1 when #ajj1jjj1jjj people are doing the saving4 ,one wheatless meal a day would not mean hardship2 there are always corn and other products to be used4 ,yet one wheatless meal a day in every family would mean a saving of #ij1jjj1jjj bushels of wheat1 which totals #e1djj1jjj1jjj lbs4 ,two meatless days a week would mean a saving of #b1bjj1jjj lbs4 of meat per annum4 ,one teaspoonful of sugar per person saved each day would insure a supply ample to take care of our soldiers and our ,allies4 ,these quantities mean but a small individual sacrifice1 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 embarked4 ,the ,authors4 ,,contents ,,page ,,foreword #d ,,save ,,wheat3 ,reasons ,why ,our ,government ,asks ,us to ,save ,wheat1 with ,practical ,recipes for the ,use of ,other ,grains #aa ,a ,general rule for proportions in bread-making #ae ,use of ,corn #ah ,use of ,oats #bj ,use of ,rye #bb ,use of ,barley #bc ,use of ,potatoes #bd ,use of ,mixed ,grains #be ,pancakes and ,waffles #bg ,,save ,,meat3 ,reasons ,why ,our ,government ,has ,asked ,us to ,save ,meat1 with ,practical ,recipes for ,meat ,conservation #bi ,selection of ,meat #cc1 #cf1 #cg1 #ch ,methods of ,cooking #cd1 #ce ,charts #cf1 #cg ,comparative ,composition of ,meat and ,meat ,substitutes #ch ,economy of ,meat and ,meat ,substitutes #ci ,meat ,economy ,dishes #da ,fish as a ,meat ,substitute #dd ,fish ,recipes #df ,cheese as a ,meat ,substitute #di ,meat ,substitute ,dishes #ec ,,save ,,sugar3 ,reasons ,why ,our ,government ,asks ,us to ,save ,sugar1 with ,practical ,recipes for ,sugarless ,desserts1 ,cakes1 ,candies and ,preserves #eg ,sugarless ,desserts #fa ,sugarless ,preserves #ga ,,save ,,fat3 ,reasons ,why ,our ,government ,asks ,us to ,save ,fat1 with ,practical ,recipes for ,fat ,conservation #gc ,to ,render ,fats #gh ,various ,uses for ,leftover ,fats #hb ,,save ,,food3 ,reasons ,why ,our ,government ,asks ,us ,not to ,waste ,food1 with ,practical ,recipes for the ,use of ,leftovers #hc ,a ,simple ,way to ,plan a ,balanced ,ration #hd ,table ,showing ,number of ,calories per ,day ,required by ,various ,classes #ia ,sauces ,make ,leftovers ,attractive #ic ,use of ,gelatine in ,combining ,leftovers #ig ,salads ,provide an ,easy ,method of ,using ,leftovers #ii ,use of ,stale ,bread1 ,cake and ,leftover ,cereals #ajb ,soups ,utilize ,leftovers #ajf ,all-in-one-dish ,meals--,needing only fruit or simple dessert1 bread and butter to complete a well-balanced menu #aji ,wheatless ,day ,menus #aac ,meatless ,day ,menus #aae ,meat ,substitute ,dinners #aaf ,vegetable ,dinners #aah ,save and ,serve--,bread2 ,meat2 ,sugar2 ,fat2 ,milk2 ,vegetables #abj1 #aba ,blank ,pages for ,recording ,favorite ,family ,recipes #abb ,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 ,u4,s4 ,food ,administration4 ,they have been worked out under the direction of ,grace ,e4 ,frysinger1 graduate in ,domestic ,science of ,drexel ,institute1 of ,philadelphia1 and the ,university of ,chicago4 ,miss ,frysinger1 who has had nine years' experience as a teacher of ,domestic ,science1 has earnestly used her skill to make these recipes practical for home use1 and at the same time accurate and scientific4 ,the above illustration shows a class at the ,school of ,modern ,cookery4 ,these classes are entirely free1 the instruction being given in the interest of household economics4 ,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 family4 ,,foods ,,that ,,will ,,win ,,the ,,war ,illustration ,,save ,,wheat ,,reasons ,,why ,,our ,,government ,,asks ,,us ,,to ,,save ,,wheat1 ,,with ,,practical ,,recipes ,,for ,,the ,,use ,,of ,,other ,,grains ,a slice of bread seems an unimportant thing4 ,yet one good-sized slice of bread weighs an ounce4 ,it contains almost three-fourths of an ounce of flour4 ,if every one of the country's #bj1jjj1jjj homes wastes on the average only one such slice of bread a day1 the country is throwing away daily over #ad1jjj1jjj ounces of flour--over #hge1jjj pounds1 or enough flour for over a million one-pound loaves a day4 ,for a full year at this rate there would be a waste of over #cai1jjj1jjj pounds of flour--#a1ejj1jjj barrels--enough flour to make #cfe1jjj1jjj loaves4 ,as it takes four and one-half bushels of wheat to make a barrel of ordinary flour1 this waste would represent the flour from over #g1jjj1jjj bushels of wheat4 ,fourteen and nine-tenths bushels of wheat on the average are raised per acre4 ,it would take the product of some #dgj1jjj acres just to provide a single slice of bread to be wasted daily in every home4 ,but some one says1 a full slice of bread is not wasted in every home4 ,very well1 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 thinner4 ,the waste of flour involved is still appalling4 ,these are figures compiled by government experts1 and they should give pause to every housekeeper who permits a slice of bread to be wasted in her home4 ,another source of waste of which few of us take account is home-made bread4 ,sixty per cent4 of the bread used in ,america is made in the home4 ,when one stops to consider how much home-made bread is poorly made1 and represents a large waste of flour1 yeast and fuel1 this housewifely energy is not so commendable4 ,the bread flour used in the home is also in the main wheat flour1 and all waste of wheat at the present time increases the shortage of this most necessary food4 ,fuel1 too1 is a serious national problem1 and all coal used in either range1 gas1 or electric oven for the baking of poor bread is an actual national loss4 ,there must be no waste in poor baking or from poor care after the bread is made1 or from the waste of a crust or crumb4 ,waste in your kitchen means starvation in some other kitchen across the sea4 ,our ,allies are asking for #dej1jjj1jjj bushels of wheat1 and we are told that even then theirs will be a privation loaf4 ,crop shortage and unusual demand has left ,canada and the ,united ,states1 which are the largest sources of wheat1 with but #cjj1jjj1jjj bushels available for export4 ,the deficit must be met by reducing consumption on this side the ,atlantic4 ,this can be done by eliminating waste and by making use of cereals and flours other than wheat in bread-making4 ,the wide use of wheat flour for bread-making has been due to custom4 ,in ,europe rye and oats form the staple breads of many countries1 and in some sections of the ,south corn-bread is the staff of life4 ,we have only to modify a little our bread-eating habits in order to meet the present need4 ,other cereals can well be used to eke out the wheat1 but they require slightly different handling4 ,in making yeast breads1 the essential ingredient is gluten1 which is extended by carbon dioxide gas formed by yeast growth4 ,with the exception of rye1 grains other than wheat do not contain sufficient gluten for yeast bread1 and it is necessary to use a wheat in varying proportions in order to supply the deficient gluten4 ,even the baker's rye loaf is usually made of one-half rye and one-half wheat4 ,this is the safest proportion for home use in order to secure a good texture4 ,when oatmeal is used1 it is necessary to scald the oatmeal to prevent a raw taste4 ,oatmeal also makes a softer dough than wheat1 and it is best to make the loaf smaller and bake it longer3 about one hour instead of the forty-five minutes which we allow for wheat bread4 ,the addition of one-third barley flour to wheat flour makes a light colored1 good flavored bread4 ,if a larger proportion than this is used1 the loaf has a decided barley flavor4 ,if you like this flavor and increase the proportion of barley1 be sure to allow the dough a little longer time to rise1 as by increasing the barley you weaken the gluten content of your loaf4 ,rice and cornmeal can be added to wheat breads in a #aj per cent4 proportion4 ,laboratory tests have shown that any greater proportion than this produces a heavy1 small loaf4 ,potato flour or mashed potato can be used to extend the wheat1 it being possible to work in almost #ej per cent4 of potato1 but this makes a darker and moister loaf than when wheat alone is used4 ,in order to take care of this moisture1 it is best to reserve part of the wheat for the second kneading4 ,graham and entire wheat flour also effect a saving of wheat because a larger percentage of the wheat berry is used4 ,graham flour is the whole kernel of wheat1 ground4 ,entire wheat flour is the flour resulting from the grinding of all but the outer layer of wheat4 ,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 #gb per cent4 ,breads made from these coarser flours also aid digestion and are a valuable addition to the dietary4 ,in order to keep down waste by eliminating the poor batch of bread1 it is necessary to understand the principles of bread-making4 ,fermentation is the basic principle of yeast bread1 and fermentation is controlled by temperature4 ,the yeast plant grows at a temperature from #gj to #ij degrees 7,fahrenheit71 and if care is taken to maintain this temperature during the process of fermentation1 waste caused by sour dough or over-fermentation will be eliminated4 ,when we control the temperature we can also reduce the time necessary for making a loaf of bread1 or several loaves of bread as may be needed1 into as short a period as three hours4 ,this is what is known as the quick method4 ,it not only saves time and labor1 but1 controlling the temperature1 insures accurate results4 ,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 #ij degrees4 ,the water of course should never be hot4 ,hot water kills the yeast plant4 ,cold water checks its growth4 ,cover the bowl and set it in the gas oven or fireless cooker or on the shelf of the coal range4 ,as the water in the large bowl cools off1 remove a cupful and add a cupful of hot water4 ,at the end of one and one-half hours the dough should have doubled in bulk4 ,take it out of the pan and knead until the large gas bubbles are broken 7about ten minutes74 ,then place in greased bread pans and allow to rise for another half hour4 ,at the end of this time it will not only fill the pan1 but will project out of it4 ,do not allow the dough to rise too high1 for then the bread will have large holes in it4 ,a good proportion as a general rule to follow1 is3 #c-a_/b cupfuls of flour 7this includes added cereals7 #a cupful of water or milk #a_/b tablespoon shortening #a-a_/b teaspoons salt #a cake of compressed yeast ,in this recipe sugar has been omitted because of the serious shortage1 but after the war a teaspoon of sugar should be added4 ,the shortening1 although small in quantity1 may also be omitted4 ,these materials make a loaf of about one pound1 which should be baked in forty to fifty minutes at a temperature of #dej degrees 7,fahrenheit74 ,allow a little longer time for bread containing oatmeal or other grains4 ,such breads require a little longer baking and a little lower temperature than wheat breads4 ,if you do not use a thermometer in testing your oven1 place a piece of paper on the center shelf1 and if it browns in two minutes your oven is right4 ,if a longer period for raising is allowed than is suggested in the above recipe1 the yeast proportion should be decreased4 ,for overnight bread use one-quarter yeast cake per loaf2 for six-hour bread1 use one-half yeast cake per loaf2 for three-hour bread1 use one yeast cake per loaf4 ,in baking1 the time allowed should depend on the size of the loaf4 ,when baked at a temperature of #dej degrees1 large loaves take from forty-five to sixty minutes1 small loaves from thirty to forty minutes1 rolls from ten to twenty minutes4 ,it is well to divide the oven time into four parts4 ,during the first quarter1 the rising continues2 second quarter1 browning begins2 the third quarter1 browning is finished2 the fourth quarter1 bread shrinks from the side of the pan4 ,these are always safe tests to follow in your baking4 ,when baked1 the bread should be turned out of the pans and allow to cool on a wire rack4 ,when cool1 put the bread in a stone crock or bread box4 ,to prevent staleness1 keep the old bread away from the fresh--scald the bread crock or give your bread box a sun bath at frequent intervals4 ,even with all possible care to prevent waste1 yeast breads will not conserve our wheat supply so well as quick breads1 because all yeast breads need a larger percentage of wheat4 ,the home baker can better serve her country by introducing into her menus numerous quick breads that can be made from cornmeal1 rye1 corn and rye1 hominy1 and buckwheat4 ,griddle cakes and waffles can also be made from lentils1 soy beans1 potatoes1 rice and peas4 ,do not expect that the use of other cereals in bread-making will reduce the cost of your bread4 ,that is not the object4 ,saving of wheat for war needs is the thing we are striving for1 and this is as much an act of loyalty as buying ,liberty ,bonds4 ,it is to meet the crucial world need of bread that we are learning to substitute1 and not to spare the national purse4 ,besides this saving of wheat1 our ,government also asks us to omit all fat from our yeast breads in order to conserve the diminishing fat supply4 ,this may seem impossible to the woman who has never made bread without shortening1 but recent experiments in bread-making laboratories have proved that bread1 without shortening1 is just as light and as good in texture as that made with shortening--the only difference being a slight change in flavor4 ,these experiments have also shown that it is possible to supply shortening by the introduction of #c per cent4 to #e per cent4 of canned cocoanut or of peanut butter1 and that sugar may also be omitted from bread-making recipes4 ,in fact1 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 flour4 ,the recipes herewith appended1 showing the use of combinations of cereals and wheat1 have been carefully tested in ,the ,forecast ,school of ,modern ,cookery4 ,good bread can be made from each recipe1 and the new flavors obtained by the use of other grains make a pleasing and wholesome variety4 ,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 flour4 ,children1 especially1 will be benefited by the change1 as the breads made from coarser flours are not only more nutritious1 but are rich in the minerals and vitamine elements that are so essential to the growth of strong teeth1 bones and growing tissues4 ,the homemaker1 too1 will never regret her larger acquaintance with bread-making materials1 as the greater variety of breads that she will find herself able to produce will be a source of pleasure and keen satisfaction4 ,illustration3 ,breads ,made ,from the ,coarser ,flours1 ,whole ,wheat1 ,cornmeal1 ,rye1 ,conserve ,our ,wheat ,supply ,to ,conform to ,u4,s4 ,food ,administration ,regulations ,during the ,war1 ,eliminate ,fat and ,sweetening in ,breads--,whenever ,fat ,is ,used1 ,use ,drippings ,,the ,,use ,,of ,,corn ,,cornmeal ,,rolls #a cup bread flour #a cup cornmeal #d teaspoons baking powder #b tablespoons fat #a egg #a_/c cup milk #a-a_/b teaspoons salt #a tablespoon sugar ,mix and sift dry ingredients and cut in the fat4 ,beat the egg and add to it the milk4 ,combine the liquid with the dry ingredients4 ,shape as ,parker ,house rolls and bake in a hot oven #ab to #ae minutes4 ,,buttermilk ,,or ,,sour ,,milk ,,cornmeal ,,muffins #b cups cornmeal #a egg #b tablespoons sugar #b tablespoons fat #b cups sour or buttermilk #a teaspoon salt #a teaspoon soda ,dissolve soda in a little cold water4 ,mix ingredients adding soda last4 ,bake in hot oven #bj minutes4 ,,cornmeal ,,griddle ,,cakes #a-a_/c cups cornmeal #a-a_/b cups boiling water #c_/d cup milk #b tablespoons fat #a tablespoon molasses #b_/c cup flour #a-a_/b teaspoons salt #d teaspoons baking powder ,scald meal with boiling water4 ,add milk1 fat and molasses4 ,add sifted dry ingredients4 ,bake on hot griddle4 ,,southern ,,spoon ,,bread #a cup white cornmeal #b cups boiling water #a_/d cup bacon fat or drippings #c teaspoons baking powder #a teaspoon salt #b eggs #c slices bread #a_/b cup cold water #a cup milk ,scald cornmeal with boiling water4 ,soak bread in cold water and milk4 ,separate yolks and whites of eggs4 ,beat each until light4 ,mix ingredients in order given1 folding in whites of eggs last4 ,bake in buttered dish in hot oven #ej minutes4 ,,spoon ,,bread #b cups water #a cup milk #a cup cornmeal #a_/c cup sweet pepper #a tablespoon fat #b eggs #b teaspoons salt ,mix water and cornmeal and bring to the boiling point and cook #e minutes4 ,beat eggs well and add with other materials to the mush4 ,beat well and bake in a well-greased pan for #be minutes in a hot oven4 ,serve from the same dish with a spoon4 ,serve with milk or syrup4 ,,cornmeal ,,ragged ,,robins #a-a_/b cups cornmeal #a cup bread flour #a-a_/b teaspoons salt #a-a_/c cups milk #b-a_/b teaspoons cream of tartar #d tablespoons fat #a-a_/d teaspoons soda ,sift dry ingredients4 ,cut in the fat4 ,add liquid and drop by spoonfuls on greased baking sheet4 ,bake in hot oven #ab to #ae minutes4 ,these may be rolled and cut same as baking powder biscuits4 ,,indian ,,pudding #d cups milk #a_/c cup cornmeal #a_/c cup molasses #a teaspoon salt #a teaspoon ginger #a teaspoon allspice ,cook milk and meal in a double boiler #bj minutes2 add molasses1 salt and ginger4 ,pour into greased pudding dish and bake two hours in a slow oven1 or use fireless cooker4 ,serve with milk4 ,this makes a good and nourishing dessert4 ,serves six4 ,,tamale ,,pie #b cups cornmeal #e cups water 7boiling7 #b tablespoons fat #a teaspoon salt #a onion #b cups tomatoes #b cups cooked or raw meat cut in small pieces #a_/d cup green peppers ,to the cornmeal and #a teaspoon salt1 add boiling water4 ,cook one-half hour4 ,brown onion in fat1 add meat4 ,add salt1 #a_/h teaspoon cayenne1 the tomatoes and green peppers4 ,grease baking dish1 put in layer of cornmeal mush1 add seasoned meat1 and cover with mush4 ,bake one-half hour4 ,,eggless ,,corn ,,bread #a cup cornmeal #a_/b cup bread flour #c tablespoons molasses #a cup milk #c teaspoons baking powder #b teaspoons salt #b tablespoons fat ,beat thoroughly4 ,bake in greased muffin pans #bj minutes4 ,,sweet ,,milk ,,corn ,,bread #b cups cornmeal #b cups sweet milk 7whole or skim7 #d teaspoons baking powder #b tablespoons corn syrup #b tablespoons fat #a teaspoon salt #a egg ,mix dry ingredients4 ,add milk1 well-beaten egg1 and melted fat4 ,beat well4 ,bake in shallow pan for about #cj minutes4 ,,sour ,,milk ,,corn ,,bread #b cups cornmeal #b cups sour milk #a teaspoon soda #b tablespoons fat #b tablespoons corn syrup or molasses #a teaspoon salt #a egg ,mix dry ingredients4 ,add milk1 egg and fat4 ,beat well4 ,bake in greased pan #bj minutes4 ,,the ,,use ,,of ,,oats ,,cooked ,,oatmeal ,,bread #c cups thick cooked oatmeal #b tablespoons fat #a-a_/b tablespoons salt #c tablespoons molasses #a-a_/b cakes yeast #c_/d cup lukewarm water ,about #e cups flour ,to oatmeal add the sugar1 salt and fat4 ,mix the yeast cake with the lukewarm water1 add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl4 ,knead until elastic1 ten to fifteen minutes1 moisten the top of the dough with a little water to prevent a hard crust forming1 and set to rise in a warm place4 ,when double its bulk1 knead again for a few minutes4 ,shape into loaves and put into greased pans4 ,let rise double in bulk and bake in a moderate oven for about #ej minutes4 ,,oatmeal ,,bread #b cups rolled oats #b cups boiling water #a_/c cup molasses #a yeast cake #c_/d cup lukewarm water #a tablespoon salt #b tablespoons fat 7melted7 ,about #f cups bread flour ,scald the rolled oats with the boiling water and let stand until cool4 ,dissolve the yeast in the lukewarm water and add to the first mixture when cool4 ,add the molasses1 salt and melted fat4 ,stir in enough bread flour to knead4 ,turn on a floured board4 ,knead lightly4 ,return to bowl and let rise until double in bulk4 ,knead and shape in loaves and let rise until double again4 ,bake in a moderate oven #de minutes4 ,,oatmeal ,,nut ,,bread #a cake compressed yeast #b cups boiling water #a_/b cup lukewarm water #b cups rolled oats #a teaspoon salt #a_/d cup brown sugar or #b tablespoons corn syrup #b tablespoons fat #d cups flour #a_/b cup chopped nuts4 ,pour two cups of boiling water over oatmeal1 cover and let stand until lukewarm4 ,dissolve yeast and sugar in one-half cup lukewarm water1 add shortening and add this to the oatmeal and water4 ,add one cup of flour1 or enough to make an ordinary sponge4 ,beat well4 ,cover and set aside in a moderately warm place to rise for one hour4 ,add enough flour to make a dough--about three cups1 add nuts and the salt4 ,knead well4 ,place in greased bowl1 cover and let rise in a moderately warm place until double in bulk--about one and one-half hour4 ,mould into loaves1 fill well-greased pans half full1 cover and let rise again one hour4 ,bake forty-five minutes in a moderate oven4 ,,oatmeal ,,scones #a cup cold porridge 7stiff7 #a cup boiling water #a tablespoon fat #a_/b teaspoon baking powder or #a_/d teaspoon soda #a teaspoon corn syrup #a_/b teaspoon salt ,mix soda1 boiling water and fat4 ,mix all4 ,turn on board4 ,mould flat--cut #a_/d-;inch thick and bake on griddle4 ,,oatmeal ,,muffins #a-a_/c cups flour #b tablespoons molasses #a_/b teaspoon salt #b tablespoons fat #c teaspoons baking powder #a egg beaten #a_/b cup milk #a cup cooked oatmeal ,sift dry ingredients4 ,add egg and milk4 ,add fat and cereal4 ,beat well4 ,bake in greased tins #bj minutes4 ,,rolled ,,oats ,,ragged ,,robins #a-a_/b cups rolled oats #a cup bread flour #a-a_/c teaspoons salt #a-a_/c cups milk #b-a_/b teaspoons cream of tartar #d tablespoons fat #a-a_/d teaspoons soda ,sift dry ingredients4 ,cut in the fat4 ,add liquid and drop by spoonfuls on greased baking sheet4 ,bake in hot oven #ab to #ae minutes4 ,these may be rolled and cut same as baking powder biscuits4 7,if uncooked rolled oats are used1 allow to stand in the milk for #cj minutes before making recipe47 ,,the ,,use ,,of ,,rye ,,rye ,,yeast ,,bread #a cup milk and water1 or water #a tablespoon fat #b tablespoons corn syrup #a teaspoon salt #b-a_/b cups rye flour #b-a_/b cups wheat flour #a_/b cake compressed yeast #b tablespoons water ,combine ingredients4 ,mix into dough and knead4 ,let rise until double original bulk4 ,knead again4 ,when double bulk1 bake about ,,rye ,,rolls #d cups rye flour #a-a_/b teaspoons salt #f teaspoons baking powder #a-a_/b cups milk #b tablespoons fat #a cup chopped nuts ,mix dry ingredients thoroughly4 ,add milk1 nuts and melted shortening4 ,knead4 ,shape into rolls4 ,put into greased pans4 ,let stand one-half hour4 ,bake in moderate oven #cj minutes4 ,,war ,,bread #b cups boiling water #b tablespoons sugar #a-a_/b teaspoons salt #a_/d cup lukewarm water #b tablespoons fat #f cups rye flour #a-a_/b cups whole wheat flour #a cake yeast ,to the boiling water1 add the sugar1 fat and salt4 ,when lukewarm1 add the yeast which has been dissolved in the lukewarm water4 ,add the rye and whole wheat flour4 ,cover and let rise until twice its bulk1 shape into loaves2 let rise until double and bake about #dj minutes1 in a moderately hot oven4 ,,rye ,,ragged ,,robins #a-a_/b cups rye flour #a cup bread flour #a-a_/b teaspoons salt #a-a_/c cups milk #b-a_/b teaspoons cream of tartar #d tablespoons fat #a-a_/d teaspoons soda ,sift dry ingredients4 ,cut in the fat4 ,add liquid and drop by spoonfuls on greased baking sheet4 ,bake in hot oven #ab to #ae minutes4 ,these may be rolled and cut same as baking powder biscuits4 ,,the ,,use ,,of ,,barley ,,barley ,,yeast ,,bread #a cup milk and water1 or water #b tablespoons corn syrup #a tablespoon fat #a-a_/b teaspoons salt #a-a_/f cups barley flour #b-a_/c cups wheat flour #a_/b cake compressed yeast ,soften the yeast in #a_/d cup lukewarm liquid4 ,combine ingredients4 ,mix into a dough4 ,knead and let rise to double original bulk4 ,knead again4 ,put in pan2 when again double in bulk bake #de minutes4 ,,barley ,,muffins #a-a_/d cups whole wheat flour #a cup barley meal #a_/b teaspoon salt #c teaspoons baking powder #a egg #a-a_/d cups sour milk #a_/b teaspoon soda #b tablespoons drippings ,sift flour1 barley meal1 salt and baking powder4 ,dissolve soda in a little cold water and add to sour milk4 ,combine flour mixture and sour milk1 add beaten egg and melted fat4 ,bake in muffin pans in a moderate oven #be minutes4 ,,barley ,,spoon ,,bread #b tablespoons pork drippings #c cups boiling water #a cup barley meal #b eggs ,heat drippings in saucepan until slightly brown1 add water and when boiling1 add barley meal1 stirring constantly4 ,cook in a double boiler one-half hour1 cool1 and add well-beaten yolks4 ,fold in whites1 beaten4 ,bake in greased dish in moderate oven one-half hour4 ,,barley ,,pudding #e cups milk #a_/b cup barley meal #a_/b teaspoon salt #a_/b teaspoon ginger #c_/d cup molasses ,scald the milk1 pour this on the meal and cook in double boiler one-half hour2 add molasses1 salt and ginger4 ,pour into greased pudding dish and bake two hours in a slow oven4 ,serve either hot or cold with syrup4 ,,barley ,,scones #a cup whole wheat flour #a cup barley meal #a_/b teaspoon salt #b teaspoons baking powder #c tablespoons fat #c_/d cup sour milk #a_/c teaspoon soda ,sift flour1 barley meal1 salt and baking powder together4 ,add fat4 ,dissolve soda in one tablespoon cold water and add to sour milk4 ,combine flour mixture and sour milk to form a soft dough4 ,turn out on a well-floured board1 knead slightly1 roll to one-half inch thickness2 cut in small pieces and bake in a hot oven #ae minutes4 ,,the ,,use ,,of ,,potato ,,potato ,,biscuit #a cup mashed lightly packed potato #b tablespoons fat #a cup whole wheat flour #a teaspoons baking powder #a teaspoon salt ,about #a_/b cup milk or water in which potatoes were cooked ,add melted fat to mashed potato4 ,mix and sift flour1 baking powder and salt and add to potato mixture1 add enough of the milk to make a soft dough4 ,roll out #a_/b inch thick1 cut with a biscuit cutter and bake in a quick oven for #ae minutes4 7,if bread flour is used in place of whole wheat1 the biscuits are slightly lighter and flakier in texture47 ,,potato ,,bread #a-a_/b cups tightly packed mashed potato #b-a_/b cups wheat flour #a tablespoon warm water #a_/b yeast cake #a_/b teaspoon salt ,make dough as usual4 ,let rise in warm place for #ae minutes4 ,mould into loaf1 put in pan1 let rise until double in bulk in warm place4 ,bake for #de minutes in hot oven4 ,,potato ,,yeast ,,bread #a_/b cup milk and water or water #b tablespoons corn syrup #d tablespoons fat #a-a_/b teaspoons salt #d cups boiled potatoes #h cups flour #a_/b cake compressed yeast #a_/d cup warm water ,dissolve yeast in the warm water4 ,add other ingredients and make same as any bread4 ,,potato ,,parker ,,house ,,rolls #a_/b cake yeast #a cup milk 7scalded7 #a teaspoon fat #c tablespoons corn syrup 7or #a tablespoon sugar7 #c-a_/b cups flour #b cups potato 7mashed and hot7 #a teaspoon salt #a egg ,dissolve yeast in milk 7luke warm74 ,stir in dry ingredients4 ,add potato and knead until smooth4 ,let rise until light4 ,roll thin1 fold over1 bake until brown4 ,,the ,,use ,,of ,,mixed ,,grains ,,war ,,bread ,,or ,,thirds ,,bread #a pint milk1 or milk and water #b teaspoons salt #b tablespoons molasses #a yeast cake #b tablespoons fat ,mix as ordinary bread dough4 ,add #b cups cornmeal and #b cups rye meal and enough whole wheat flour to knead4 ,let rise1 knead1 shape1 let rise again in the pan and bake #de minutes4 ,,corn ,,meal ,,and ,,rye ,,bread #b cups lukewarm water #a cake yeast #b teaspoons salt #a_/c cup molasses #a-a_/d cup rye flour #a cup corn meal #c cups bread flour ,dissolve yeast cake in water1 add remaining ingredients1 and mix thoroughly4 ,let rise1 shape1 let rise again and bake4 ,,boston ,,brown ,,bread #a cup rye meal #a cup cornmeal #a cup graham flour #b cups sour milk #a-c_/d teaspoons soda #a-a_/b teaspoons salt #c_/d cup molasses ,beat well4 ,put in greased covered molds1 steam #b to #c hours4 ,,bread ,,muffins #b cups bread crumbs #a_/c cup flour #a tablespoon fat1 melted #a-a_/b cups milk #a egg #b teaspoons baking powder #a_/b teaspoon salt ,cover crumbs with milk and soak #aj minutes4 ,beat smooth1 add egg yolks1 dry ingredients sifted together and fat4 ,fold in beaten whites of eggs4 ,bake in muffin tins in moderate oven for #ae minutes4 ,,corn1 ,,rye ,,and ,,whole ,,wheat ,,fruit ,,muffins #a_/c cup boiling water #a cup cornmeal #a_/d teaspoon soda #a_/d cup molasses #a cup whole wheat flour #a cup rye flour #c teaspoons baking powder #a teaspoon salt #a cup milk #a_/c cup raisins cut in halves #a_/d cup chopped nuts #b tablespoons fat ,scald meal with boiling water1 mix soda and molasses4 ,mix dry ingredients1 mix all thoroughly4 ,bake in muffin pans one-half hour4 ,,soy ,,bean ,,meal ,,biscuit #a cup soy bean meal or flour #a cup whole wheat #a-a_/b teaspoons salt #d teaspoons baking powder #a tablespoon corn syrup #b tablespoons fat #a cup milk ,sift dry ingredients4 ,cut in fat4 ,add liquid to make soft dough4 ,roll one-half inch thick4 ,cut and bake #ab to #ae minutes in hot oven4 ,,emergency ,,biscuit #a cup whole wheat flour #a cup cornmeal #a tablespoon fat #a_/b teaspoon soda #a cup sour milk #a teaspoon salt ,mix as baking powder biscuit4 ,drop by spoonfuls on greased baking sheet4 ,bake #ae minutes in hot oven4 ,,pancakes ,,and ,,waffles ,,sour ,,milk ,,pancakes #a cup sour milk #a_/b cup cooked cereal or #a cup bread crumbs #a tablespoon melted fat #a egg #c_/d cup whole wheat flour #a teaspoon soda #a_/h teaspoon salt ,mix bread crumbs1 flour1 salt2 add beaten egg1 fat and cereal2 mix soda with sour milk and add to other ingredients4 ,,split ,,pea ,,pancakes #b cups split peas #b egg whites #a_/c cup flour #a cup milk #b egg yolks #b tablespoons pork drippings #a_/h teaspoon cayenne #a teaspoon salt #a teaspoonful baking powder ,soak peas over night1 cook1 and when tender1 put through a food chopper and mix the ingredients4 ,bake on hot greased griddle4 ,,bread ,,griddle ,,cakes #b cups sour milk #b cups bread ,let stand until soft ,put through colander4 ,for each one pint use3 #a egg #a teaspoon soda #b teaspoons sugar #a_/d teaspoon salt #c_/d cup flour #a egg beaten ,mix well2 bake at once on hot greased griddle4 ,,oatmeal ,,pancakes #b cups oatmeal #a tablespoon melted fat #a_/h teaspoon salt ,add3 #a egg beaten into a cupful of milk #a cupful flour into which has been sifted #a teaspoonful baking powder4 ,beat well4 ,cook on a griddle4 ,this is an excellent way to use left-over oatmeal4 ,,potato ,,pancakes #b cups of chopped potato #a_/b cup milk #a egg #a teaspoon salt #b cups flour #e teaspoons of baking powder #b cups of hot water ,parboil potatoes in the skins for fifteen minutes4 ,pare and chop fine or put through food chopper4 ,mix potatoes1 milk1 eggs and salt4 ,sift the flour and baking powder and stir into a smooth batter4 ,thin with hot water as necessary4 ,bake on a greased griddle4 ,,rice ,,waffles #a cup cold boiled rice #a-a_/b cups milk #b eggs #b cups flour #a_/c teaspoon salt #a tablespoon melted fat #d teaspoons baking powder ,add milk to rice and stir until smooth4 ,add salt1 egg yolks beaten2 add flour sifted with baking powder and salt2 add fat2 add stiffly beaten whites4 ,,rice ,,griddle ,,cakes #a_/b cup boiled rice #a_/b cup flour #c tablespoons fat #a pint milk #b_/c teaspoon salt #a_/b teaspoon soda ,stir rice in milk4 ,let stand one-half hour4 ,add other ingredients1 having dissolved soda in one tablespoon cold water4 ,,cornmeal ,,waffles #a cup cornmeal #a_/b cup flour #a_/b teaspoon salt #b teaspoons baking powder #a_/d cup corn syrup #a egg #a pint milk #a tablespoon fat ,cook cornmeal and milk in double boiler #aj minutes4 ,sift dry ingredients4 ,add milk1 cornmeal2 beaten yolks2 fat1 beaten whites4 ,,cornmeal ,,and ,,rye ,,waffles #a cup rye flour #c_/d cup cornmeal #a teaspoon salt #d teaspoons baking powder #a tablespoon melted fat #b eggs #a-a_/d cups milk ,sift dry ingredients4 ,add beaten yolks added to milk4 ,add fat and stiffly beaten whites4 ,if waffles are not crisp add more liquid4 ,illustration3 ,each ,food ,shown is ,equivalent in ,protein to the ,platter of ,meat in the ,center of the ,picture4 ,,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 #hj per cent4 more meat than we require to maintain health4 ,this statement1 recently issued by the ,united ,states ,food ,administration1 is appalling when we consider that there is a greater demand for meat in the world to-day than ever before1 coupled with a greatly decreased production4 ,the increase in the demand for meat and animal products is due to the stress of the war4 ,millions of men are on the fighting line doing hard physical labor1 and require a larger food allowance than when they were civilians4 ,to meet the demand for meat and to save their grains1 our ,allies have been compelled to kill upward of thirty-three million head of their stock animals1 and they have thus stifled their animal production4 ,this was burning the candle at both ends1 and they now face increased demand handicapped by decreased production4 ,america must fill the breach4 ,not only must we meet the present increased demand1 but we must be prepared as the war advances to meet an even greater demand for this most necessary food4 ,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 meat4 ,this element is called protein1 and we depend upon it to build and repair body tissues4 ,although most persons believe that protein can only be obtained from meat1 it is found in many other foods1 such as milk1 skim milk1 cheese1 cottage cheese1 poultry1 eggs1 fish1 dried peas1 beans1 cow peas1 lentils and nuts4 ,for instance1 pound for pound1 salmon1 either fresh or canned1 equals round steak in protein content2 cream cheese contains one-quarter more protein and three times as much fat2 peanuts 7hulled7 one-quarter more protein and three and a half times as much fat2 beans 7dried7 a little more protein and one-fifth as much fat2 eggs 7one dozen7 about the same in protein and one-half more fat4 ,it is our manifest duty to learn how to make the best use of these foods in order to save beef1 pork and mutton1 to be shipped across the sea4 ,this means that the housekeeper has before her the task of training the family palate to accept new food preparations4 ,training the family palate is not easy1 because bodies that have grown accustomed to certain food combinations find it difficult to get along without them1 and rebel at a change4 ,if these habits of diet are suddenly disturbed we may upset digestion1 as well as create a feeling of dissatisfaction which is equally harmful to physical well-being4 ,the wise housekeeper will therefore make her changes gradually4 ,in reducing meat in the diet of a family that has been used to having meat twice a day1 it will be well to start out with meat once a day and keep up this rgime for a couple of weeks4 ,then drop meat for a whole day1 supplying in its stead a meat substitute dish that will furnish the same nutriment4 ,after a while you can use meat substitutes at least twice a week without disturbing the family's mental or physical equilibrium4 ,it would be well also to introduce dishes that extend the meat flavor1 such as stews combined with dumplings1 hominy1 or rice2 pot pies or short cakes with a dressing of meat and vegetables2 meat loaf1 souffle or croquettes in which meat is combined with bread crumbs1 potato or rice4 ,meat eating is largely a matter of flavor4 ,if flavor is supplied1 the reduction of meat in the diet can be made with little annoyance4 ,nutrition can always be supplied in the other dishes that accompany the meal1 as a certain proportion of protein is found in almost every food product4 ,the meat that we use to obtain flavor in sauces and gravies need not be large in quantity1 nor expensive in cut4 ,the poor or cheap cuts have generally more flavor than the expensive ones1 the difference being entirely in texture and tenderness1 freedom from gristle and inedible tissue4 ,there are many cereals1 such as rice1 hominy1 cornmeal1 samp and many vegetable dishes1 especially dried beans of all kinds1 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 meal4 ,dr4 ,harvey ,w4 ,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 past1 and that meat will be used more as a condimental substance4 ,europe has for years used meat for flavor rather than for nutriment4 ,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 foods4 ,it may be difficult to convince the meat lover that he can radically reduce the proportion of meat in his diet without detriment to health4 ,many persons adhere to the notion that you are not nourished unless you eat meat2 that meat foods are absolutely necessary to maintain the body strength4 ,this idea is entirely without foundation1 for the foods mentioned as meat substitutes earlier in this chapter can be made to feed the world1 and feed it well--in fact1 no nation uses so large a proportion of meat as ,america4 ,the first step1 therefore1 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 life4 ,the growing child or the youth springing into manhood needs a larger percentage of meat than the adult1 and in apportioning the family's meat ration this fact should not be overlooked4 ,the second step is to reduce the amount purchased1 choosing cuts that contain the least waste1 and by utilizing with care that which we do purchase4 ,fat1 trimmings1 and bones all have their uses and should be saved from the garbage pail4 ,careful buying1 of course1 depends on a knowledge of cuts1 a study of the percentage of waste in each cut1 and the food value of the different kinds of meat4 ,make a study of the different cuts1 as shown in the charts on pages #cf1 #cg1 and armed with this knowledge go forth to the butcher for practical buying4 ,then comes the cooking1 which can only be properly done when the fundamental principles of the cooking processes1 such as boiling1 braising1 broiling1 stewing1 roasting and frying are understood4 ,each cut requires different handling to secure the maximum amount of nutriment and flavor4 ,the waste occasioned by improper cooking is a large factor in both household and national economy4 ,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 #def1jjj1jjj pounds of valuable animal food a year4 ,at average dressed weights1 this amounts to #hge1jjj steers1 or over #c1jjj1jjj hogs4 ,each housekeeper1 therefore1 who saves her ounce a day aids in this enormous saving1 which will mean so much in the feeding of our men on the fighting line4 ,so the housekeeper who goes to her task of training the family palate to accept meat substitutes and meat economy dishes1 who revolutionizes her methods of cooking so as to utilize even the pig's squeak1 will be doing her bit toward making the world safe for democracy4 ,the following charts1 tables of nutritive values and suggested menus have been arranged to help her do this work4 ,the ,american woman has her share in this great world struggle1 and that is the intelligent conservation of food4 ,,selection ,,of ,,meat ,,beef--,dull red as cut1 brighter after exposure to air2 lean1 well mottled with fat2 flesh1 firm2 fat1 yellowish in color4 ,best beef from animal #c to #e years old1 weighing #ijj to #a1bjj pounds4 ,do not buy wet1 soft1 or pink beef4 ,,veal--,flesh pink4 7,if white1 calf was bled before killed or animal too young47 ,the fat should be white4 ,,mutton--,best from animal #c years old4 ,flesh dull red1 fat firm and white4 ,,lamb--7,spring ,lamb #c months to #f months old2 season1 ,february to ,march47 ,bones of lamb should be small2 end of bone in leg of lamb should be serrated2 flesh pink1 and fat white4 ,,pork--,the lean should be fine grained and pale pink4 ,the skin should be smooth and clear4 ,if flesh is soft1 or fat yellowish1 pork is not good4 ,,selection ,,of ,,tougher ,,cuts ,,and ,,their ,,uses ,less expensive cuts of meat have more nourishment than the more expensive1 and if properly cooked and seasoned1 have as much tenderness4 ,tough cuts1 as chuck or top sirloin1 may be boned and rolled and then roasted by the same method as tender cuts1 the only difference will be that the tougher cuts require longer cooking4 ,have the bones from rolled meats sent home to use for soups4 ,corned beef may be selected from flank1 naval1 plate or brisket4 ,these cuts are more juicy than rump or round cuts4 #a4 ,for pot roast use chuck1 crossrib1 round1 shoulder1 rump or top sirloin4 #b4 ,for stew use shin1 shoulder1 top sirloin or neck4 #c4 ,for steaks use flank1 round or chuck4 ,if these cuts are pounded1 or both pounded and rubbed with a mixture of #a part vinegar and #b parts oil before cooking1 they will be very tender4 #d4 ,soups--,buy shin or neck4 ,the meat from these may be utilized by serving with horseradish or mustard sauce1 or combined with equal amount of fresh meat for meat loaf1 scalloped dish1 etc4 ,,dry ,,methods #a4 ,roasting or ,baking--,oven roasting or baking is applied to roasts4 ,place the roast in a hot oven1 or if gas is used1 put in the broiling oven to sear the outside quickly1 and thus keep in the juices4 ,salt1 pepper and flour4 ,if an open roasting pan is used place a few tablespoonfuls of fat and #a cup of water in the pan1 which should be used to baste the roast frequently4 ,if a covered pan is used basting is unnecessary4 ,beef or mutton 7#e to #h lbs47 #aj min4 to the lb4 #aj min4 extra ,lamb 7#e to #h lbs47 #ab min4 to the lb4 #ab min4 extra ,veal 7#e to #h lbs47 #ae min4 to the lb4 #ae min4 extra ,pork 7#e to #h lbs47 #be min4 to the lb4 #be min4 extra ,turkey #bj min4 to the lb4 ,chicken #cj min4 to the lb4 ,duck #cj min4 to the lb4 ,goose #cj min4 to the lb4 ,game #cj min4 to the lb4 #b4 ,broiling--,cooking over or under clear fire4 ,this method is used for chops or steaks4 ,sear the meat on both sides4 ,then reduce the heat and turn the meat frequently4 ,use no fat4 ,time ,table--7,count time after meat is seared74 #a_/b inch chops or steaks1 #e minutes #a inch chops or steaks1 #aj minutes #b inch chops or steaks1 #ae to #ah minutes #c4 ,pan ,broiling--,cooking in pan with no fat4 ,time table same as for broiling chops1 steaks1 etc4 #d4 ,sauting--,cooking in pan in small amount of fat4 ,commonly termed frying4 ,used for steaks1 chops1 etc4 ,time table same as for broiling4 ,,moist ,,methods #a4 ,boiling--,cooking in boiling water--especially poultry1 salt meats1 etc4 #b4 ,steaming--,a method of cooking by utilizing steam from boiling water1 which retains more food value than any other4 ,too seldom applied to meats4 #c4 ,frying--,cooking by immersion in hot fat at temperature #djj to #dej degrees ,fahrenheit4 ,used for croquettes1 etc4 ,if a fat thermometer is not available1 test by using small pieces of bread4 ,put into heated fat3 ,a--,for croquettes made from food requiring little cooking1 such as oysters1 or from previously cooked mixtures1 as rice1 fish or meat croquettes1 bread should brown in one-half minute4 ,b--,for mixtures requiring cooking1 as doughnuts1 fritters1 etc41 bread should brown in one minute4 ,,combination ,,methods #a4 ,pot ,roasting--,cooking 7by use of steam from small amount of water7 tough cuts of meat which have been browned but not cooked thoroughly4 ,season meat4 ,dredge with flour4 ,sear in hot pan until well browned4 ,place oil rack in pot containing water to height of one inch1 but do not let water reach the meat4 ,keep water slowly boiling4 ,replenish as needed with boiling water4 ,this method renders tough cuts tender1 but requires several hours cooking4 #b4 ,stewing--,a combination of methods which draws part of flavor into gravy and retains part in pieces which are to be used as meat4 ,cut meat into pieces suitable for serving4 ,cover one-half of meat with cold water4 ,let stand one hour4 ,bring slowly to boiling point4 ,dredge other half of meat with flour and brown in small amount of fat4 ,add to the other mixture and cook slowly #a-a_/b to #b hours1 or until tender1 adding diced vegetables1 thickening and seasoning as desired one-half hour before cooking is finished4 #c4 ,fricasseeing--,cooking in a sauce until tender1 meat which has been previously browned but not cooked throughout4 ,brown meat in small amount of fat4 ,place in boiling water to cover4 ,cook slowly until tender4 ,to #a pint of water in which meat is cooked1 add #a_/d cup flour1 #a teaspoon salt1 #a_/d teaspoon cayenne1 and #a_/d cup milk1 thoroughly blended4 ,when at boiling point1 add one beaten egg1 #a tablespoon chopped parsley and #a tablespoon cold water well mixed1 ,add cooked meat and serve4 ,illustration3 ,,veal ,neck for stews4 ,shoulder for inexpensive chops4 ,sweetbread--broiled or creamed4 ,breast for roast or pot roast4 ,loin for roast4 ,rump for stews4 ,cutlet for broiling4 ,illustration3 ,,beef ,illustration3 ,,lamb ,,and ,,mutton ,neck--use for stews4 ,shoulder for cheaper chops4 ,breast for roast ,ribs for chops or crown roast4 ,loin for roast4 ,flank for stews4 ,leg for cutlet and roast4 ,illustration3 ,,pork ,head for cheese4 ,shoulder same as ham but have it boned4 ,has same flavor and is much cheaper4 ,loin used for chops or roast4 ,ham for boiling1 roasting or pan broiling4 ,,less-,,used ,,edible ,,parts ,,of ,,animal1 ,,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 ,stuffed1 baked or broiled ,beef ---------------------------------------- ----------- ,beef ,kidney ,lamb ,stewed or sauted ,veal ---------------------------------------- ---------- ,beef ,fried1 boiled1 sauted or ,liver ,veal broiled ,lamb ---------------------------------------- ---------- ,sweetbreads ,young ,veal ,creamed1 broiled ,young ,beef ---------------------------------------- ---------- ,tail ,beef ,soup or boiled ,pork ---------------------------------------- ---------- ,tongue ,beef ,boiled1 pickled1 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 lb4 ---------------------------------------- ---------------- ,cheese #cd4b #be4b #ca4g #b4d #c4h #a1iej ,eggs #gc4g #ac4d #aj4e 444 #a4j #gbj ,milk #hg4j #c4c #d4j #e4j #j4g #caj ,beef #ed4h #bc4e #bj4d 444 #a4b #a1cjj ,cod #eh4e #aa4a #j4b 444 #j4h #bji ,salmon #fd4j #bb4j #ab4h 444 #a4d #ibc ,peas #he4c #c4f #j4b #i4h #a4a #beb ,baked ,beans #fh4i #f4i #b4e #ai4f #b4a #ehc ,lentils #ae4i #be4a #a4j #ef4a #a4a #a1fbj ,peanuts #i4b #be4h #ch4f #bd4d #j4b #b1dij ,string ,beans #ic4g #a4a #j4a #c4h #a4c #ib ,walnuts #b4e #ah4d #fd4d #ac4j #a4g #c1ahb ,almonds #d4h #ba4j #ed4i #ag4c #b4j #b1idj ,,the ,,economy ,,of ,,meat ,,and ,,meat ,,substitutes ,don't buy more than your family actually needs4 ,study and know what the actual needs are1 and you will not make unnecessary expenditures4 ,learn what the various cuts of meat are1 what they can be used for1 and which are best suited to the particular needs of your household4 ,study the timeliness of buying certain cuts of meats4 ,there are days when prices are lower than normal4 ,always check the butcher's weights by watching him closely or by weighing the goods on scales of your own4 ,always buy a definite quantity4 ,ask what the pound rate is1 and note any fractional part of the weight4 ,don't ask for ten or twenty cents' worth4 ,select your meat or fish personally4 ,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 servants4 ,test the freshness of meat and fish4 ,staleness of meat and fish is shown by loose and flabby flesh4 ,the gills of fresh fish are red and the fins stiff4 ,make all the purchases possible at a public market1 if you can walk to it1 or if carfare will not make too large an increase in the amount you have set aside for the day's buying4 ,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-overs4 ,if possible1 buy meat trimmings4 ,they cost #bj cents a pound and can be used in many ways4 ,buy the ends of bacon strips4 ,they are just as nutritious as sliced bacon and cost #ej per cent4 less4 ,learn to use drippings in place of butter for cooking purposes4 ,buy cracked eggs4 ,they cost much less than whole ones and are usually just as good4 ,keep a stock pot4 ,drop into it all left-overs4 ,these make an excellent basis for soup stock4 ,don't throw away the heads and bones of fish4 ,clean them and use them with vegetables for fish chowder or cream of fish soup4 ,study attractive ways of serving food4 ,plain1 cheap1 dishes can be made appetizing if they look attractive on the table4 ,experiment with meat substitutes4 ,cheese1 dried vegetables and the cheaper varieties of fish can supply all the nutriment of meat at a much lower cost4 ,don't do your cooking by guess4 ,if the various ingredients are measured accurately1 the dish will taste better and cost less4 ,don't buy delicatessen food if you can possibly avoid it4 ,delicatessen meals cost #ae per cent4 more than the same meals cooked at home1 and the food is not as nourishing4 ,you pay for the cooking and the rent of the delicatessen store1 as well as the proprietor's profit4 ,don't pay five or ten cents more a dozen for white eggs in the belief that they are superior to brown eggs4 ,the food value of each is the same4 ,the difference in shell color is due to the breed of hen4 ,tell the butcher to give you the trimmings of chicken1 i4e41 the head1 feet1 fat and giblets4 ,they make delicious chicken soup4 ,the feet contain gelatine1 which gives soup consistency4 ,buy a tough1 and consequently less expensive1 chicken and make it tender by steaming it for three hours before roasting4 ,don't put meat wrapped in paper into the ice-box1 as the paper tends to absorb the juices4 ,try to find a way to buy at least a part of your meats and eggs direct from the farm4 ,you will get fresher1 better food1 and if it is sent by parcels post it can usually be delivered to your table for much less than city prices4 ,,meat ,,economy ,,dishes ,,mock ,,duck #a flank steak #a teaspoon salt #a teaspoon pepper #a teaspoon ,worcestershire sauce #a cup breadcrumbs #a tablespoon onion juice #a tablespoon chopped parsley #a_/b teaspoon poultry seasoning #a pint boiling water #a_/c cup of whole wheat flour ,reserve the water and the flour4 ,mix other ingredients4 ,spread on steak4 ,roll the steak and tie4 ,roll in the flour4 ,brown in two tablespoons of fat4 ,add the water--cover and cook until tender4 ,,beef ,,stew #a lb4 of meat from the neck1 cross ribs1 shin or knuckles #a sliced onion #c_/d cup carrots #a_/b cup turnips #a cup potatoes #a teaspoon salt #a_/d teaspoon pepper #a_/b cup flour #a quart water ,soak one-half of the meat1 cut in small pieces1 in the quart of water for one hour4 ,heat slowly to boiling point4 ,season the other half of the meat with salt and pepper4 ,roll in flour4 ,brown in three tablespoons of fat with the onion4 ,add to the soaked meat1 which has been brought to the boiling point4 ,cook one hour or until tender4 ,add the vegetables1 and flour mixed with half cup of cold water4 ,cook until vegetables are tender4 ,,ham ,,souffle #a-a_/b cups breadcrumbs #b cups scalded milk #a-a_/b cups chopped cooked ham #b egg yolks #a tablespoon chopped parsley #a teaspoon minced onion #a_/b teaspoon paprika #b egg whites ,,parsley ,,sauce #b tablespoons butter #c tablespoons flour #a cup milk #a_/b teaspoon salt #b tablespoons chopped parsley ,for the souffl1 cook together breadcrumbs and milk for two minutes4 ,remove from fire1 add ham and mix well4 ,add egg yolks1 first beating these well2 also the parsley 7one tablespoon71 onion and paprika4 ,fold in1 last of all1 the egg whites whipped to a stiff1 dry froth4 ,turn quickly into a well-greased baking dish and bake in moderate oven for thirty-five minutes1 or until firm to the touch2 meantime1 make the parsley sauce1 so that both can be served instantly when the souffl is done2 then it will not fall and grow tough4 ,for the parsley sauce1 melt the butter in saucepan and stir in the flour1 stirring until perfectly smooth1 then add the milk slowly1 stirring constantly2 cook until thick1 stir in the parsley and salt1 and serve at once in a gravy boat4 ,,battle ,,pudding ,,batter #a cup flour #a_/b cup milk #b teaspoons baking powder #a egg #d tablespoons water #a_/b teaspoon salt ,,filling #b cups coarsely chopped cold cooked meat #a tablespoon drippings #a medium-sized potato #a cup stock or hot water salt and pepper #a small onion ,any cold meat may be used for this4 ,cut it into inch pieces4 ,slice the onion and potato and fry in drippings until onion is slightly browned4 ,add the meat and stock1 or hot water1 or dissolve in hot water any left-over meat gravy4 ,cook all together until potato is soft1 but not crumbled2 season with the pepper and salt4 ,thicken with a tablespoon of flour and turn into a pudding dish4 ,make a batter by sifting together flour1 baking-powder and salt2 stir in the egg and milk1 mixed with the water4 ,beat hard until free from lumps1 then pour over meat and vegetables in the pudding and bake until brown4 ,,chinese ,,mutton #a pint chopped cooked mutton #a head shredded lettuce #a can cooked peas #a_/h teaspoon pepper #a tablespoon fat #a-a_/b cups broth #a teaspoon of salt ,cook #ae minutes4 ,serve as a border around rice4 ,,shepherd',s ,,pie #b cups chopped cooked mutton #a teaspoon salt #a_/h teaspoon pepper #a_/d teaspoon curry powder #b cups hominy #a cup peas or carrots #a_/b pint of brown sauce or water ,put meat and vegetables in baking dish4 ,cover with rice1 hominy1 or samp1 which has been cooked4 ,bake until brown4 ,,scalloped ,,ham ,,and ,,hominy #b cups hominy 7cooked7 #a cup chopped cooked ham #a_/c cup fat #a_/c cup flour #a teaspoon of salt #a_/h teaspoon mustard #a_/h teaspoon cayenne #a egg #a cup milk #a_/b cup water ,melt the fat4 ,add the dry ingredients and the liquid slowly4 ,when at boiling point1 add hominy and ham4 ,stir in the egg4 ,place in a baking-dish4 ,cover with buttered crumbs4 ,bake until brown4 ,,beef ,,loaf #a tablespoon lemon juice #a tablespoon sour pickle #b teaspoons salt #a_/h teaspoon cayenne #a teaspoon celery salt ,to #a tablespoon of gelatine1 softened in #a_/b cup of cold water add #a cup of hot tomato juice and pulp4 ,add seasoned meat4 ,chill and slice4 ,may be served with salad dressing4 ,,baked ,,hash #a cup chopped cooked meat #b cups raw potato1 cut fine #a tablespoon onion juice #b tablespoons chopped parsley #a_/h teaspoon pepper #a_/d cup drippings #a_/b cup gravy or water ,melt fat in frying pan4 ,put in all the other ingredients4 ,cook over a slow fire for #a_/b hour4 ,fold and serve as omelet4 ,,meat ,,shortcake #a-a_/b cups flour #a_/b teaspoon salt #c tablespoons shortening #b teaspoons baking powder #b cups chopped1 cooked meat #a teaspoon onion juice #a_/b cup gravy or soup stock ,salt and pepper #c_/d cup milk and water ,mix flour1 salt and baking powder4 ,rub in shortening1 and mix to dough with milk and water4 ,roll out to quarter of an inch thickness1 bake in layer cake tins4 ,put together with the chopped meat mixed with the onion and seasoning1 and heated hot with the gravy or stock4 ,if stock is used1 thicken with a tablespoon of flour mixed with one of butter1 or butter substitute4 ,serve as soon as put together4 ,cold cooked fish heated in cream sauce may be used for a filling instead of the meat4 ,,scrapple ,place a pig's head in #d quarts of cold water and bring slowly to the boil4 ,skim carefully and season the liquid highly with salt1 cayenne and a teaspoon of rubbed sage4 ,let the liquid simmer gently until the meat falls from the bones4 ,strain off the liquid1 remove the bones1 and chop the meat fine4 ,measure the liquid and allow #a cup of sifted cornmeal to #c cups of liquid4 ,blend the cornmeal in the liquid and simmer until it is the consistency of thick porridge4 ,stir in the chopped meat and pour in greased baking pans to cool4 ,one-third buckwheat may be used instead of cornmeal1 and any kind of chopped meat can be blended with the pork if desired4 ,any type of savory herb can also be used1 according to taste4 ,when scrapple is to be eaten1 cut into one-half inch slices1 dredge with flour1 and brown in hot fat4 ,,fish ,,as ,a ,,meat ,,substitute ,as the main course at a meal1 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 diet4 ,a lack of proper knowledge of selection of fish for the different methods of cooking1 and the improper cooking of fish once it is acquired1 are responsible to a large extent for the prejudice so frequently to be found against the use of fish4 ,the kinds of fish obtainable in different markets vary somewhat1 but the greatest difficulty for many housekeepers seems to be1 to know what fish may best be selected for baking1 broiling1 etc41 and the tests for fish when cooked4 ,an invariable rule for cooking fish is to apply high heat at first1 until the flesh is well seared so as to retain the juices2 then a lower temperature until the flesh is cooked throughout4 ,fish is thoroughly cooked when the flesh flakes4 ,for broiling or pan broiling1 roll fish in flour or cornmeal1 preferably the latter1 which has been well seasoned with salt and cayenne4 ,this causes the outside to be crisp and also gives added flavor4 ,leftover bits of baked or other fish may be combined with white sauce or tomato sauce1 or variations of these sauces1 and served as creamed fish1 or placed in a greased baking dish1 crumbs placed on top and browned and served as scalloped fish4 ,fish canapes1 fish cocktail1 fish soup or chowder2 baked1 steamed1 broiled or pan broiled fish1 entrees without number1 and fish salad give opportunity to use it in endless variety4 ,combined with starchy foods such as rice1 hominy1 macaroni1 spaghetti or potato1 and accompanied by a green vegetable or fruit1 the dish becomes a meal4 ,leftover bits may also be utilized for salad1 either alone with cooked or mayonaise salad dressing1 or combined with vegetables such as peas1 carrots1 cucumbers1 etc4 ,the addition of a small amount of chopped pickle to fish salad improves its flavor1 or a plain or tomato gelatine foundation may be used as a basis for the salad4 ,the appended lists of fish suitable for the various methods of cooking1 and the variety in the recipes for the uses of fish1 have been arranged to encourage a wider use of this excellent meat substitute1 so largely eaten by ,european epicures1 but too seldom included in ,american menus4 ,during the period of the war1 the larger use of fish is a patriotic measure in that it will save the beef1 mutton and pork needed for our armies4 ,,fish ,,shortcake #b cups cooked meat or fish #a cup gravy or water #a teaspoon salt #a_/h teaspoon cayenne #a teaspoon onion juice #b cups rye flour #a teaspoon of salt #a_/h teaspoon cayenne #d teaspoons baking powder #d tablespoons fat #a cup gravy1 water or milk ,place meat or fish and seasonings in greased dish4 ,make shortcake by sifting dry ingredients1 cut in fat1 and add liquid4 ,place on top of meat or fish mixture4 ,bake #cj minutes4 ,,creole ,,codfish #a cup codfish1 soaked over night and cooked until tender #b cups cold boiled potatoes #a_/c cup pimento #b cups breadcrumbs #a cup tomato sauce ,make sauce by melting #a_/d cup of fat1 adding #b tablespoons of whole wheat flour4 #a teaspoon salt #a_/h teaspoon pepper #a teaspoon onion juice1 and1 gradually #a cup of tomato and juice ,place the codfish1 potatoes and pimento in a baking dish4 ,cover with the tomato sauce1 then the breadcrumbs1 to which have been added #b tablespoons of drippings4 ,bake brown4 ,,creamed ,,shrimps ,,and ,,peas #a cup shrimps #a cup peas #b tablespoons fat #a teaspoon salt #a_/h teaspoon cayenne #a-a_/b cups milk #b tablespoons flour ,melt fat1 add dry ingredients1 and gradually the liquid4 ,then add fish and peas4 ,,dressing ,,for ,,baked ,,fish #b cups breadcrumbs #a_/b teaspoon salt #a_/h teaspoon pepper 7cayenne7 #a teaspoon onion juice #a tablespoon parsley #a tablespoon chopped pickle #a_/d cup fat ,mix well and fill fish till it is plump with the mixture4 ,,shrimp ,,and ,,pea ,,salad #a cup cooked fish #a cup celery #b tablespoons pickle #a cup salad dressing #a cup peas ,,for ,,dressing #a egg #b tablespoons flour #a teaspoon salt #a_/b teaspoon mustard #b tablespoons fat #c_/d cup milk #a_/d cup vinegar #b tablespoons corn syrup ,directions for making dressing3 ,mix all ingredients4 ,cook over hot water until consistency of custard4 ,,fish ,,chowder #a_/d lb4 fat salt pork #a onion #b cups fish #b teaspoons salt #a_/h teaspoon pepper ,water to cover #b cups potatoes1 diced ,cook slowly1 covered1 for #a_/b hour4 ,add #a pint of boiling milk and #a dozen water crackers4 ,,baked ,,finnan ,,haddie #a_/b cup each of milk and water1 boiling hot #a fish ,pour over fish4 ,let stand1 warm1 #be minutes4 ,pour off4 ,dot with fat and bake #be minutes4 ,one tablespoon chopped parsley on top4 ,,fish ,,croquettes #a cup of cooked fish #a-a_/b cups mashed potato #a tablespoon parsley #a egg #a_/b teaspoon salt #a_/d teaspoon cayenne #a_/b teaspoon celery seed #a teaspoon lemon juice ,shape as croquette and bake in a moderate oven #be minutes4 ,,clams ,a ,,la ,,bechamel #a cup chopped clams #a-a_/b cups milk #a bay leaf #c tablespoons fat #c tablespoons flour #a_/b teaspoon salt #a_/h teaspoon cayenne #a_/h teaspoon nutmeg #a tablespoon chopped parsley #a teaspoon lemon juice ,yolks of #b eggs #a_/b cup breadcrumbs ,scald bay-leaf in milk4 ,make sauce1 by melting fat with flour2 add dry ingredients1 and gradually add the liquid4 ,add egg4 ,add fish4 ,put in baking dish4 ,cover top with breadcrumbs4 ,bake #bj minutes4 ,,scalloped ,,shrimps #a_/d cup fat #a_/d cup flour #a_/b teaspoon salt #a_/h teaspoon cayenne #a cup cooked shrimps #a_/b cup cheese #a_/b cup celery stalk #a cup milk ,melt fat1 add dry ingredients1 and gradually the liquid4 ,then add fish and cheese4 ,bring to boiling point and serve4 ,,escalloped ,,salmon #a large can salmon #a_/b doz4 soda crackers #b cups thin white sauce ,salt1 pepper #a hard-boiled egg ,alternate layers of the salmon and the crumbled crackers in a well-greased baking dish1 sprinkling each layer with salt1 pepper1 the finely chopped hard-boiled egg1 and bits of butter or butter substitute1 moistening with the white sauce4 ,finish with a layer of the fish1 sprinkling it with the cracker crumbs dotted with butter4 ,bake in a moderate oven for #cj minutes1 or until the top is well browned4 ,fish for ,frying4--,brook trout1 black bass1 cod steaks1 flounder fillet1 perch1 pickerel1 pompano1 smelts1 whitefish steak1 pike1 weakfish1 tilefish4 ,fish for ,boiling4--,cod1 fresh herring1 weakfish1 tilefish1 sea bass1 pickerel1 red snapper1 salt and fresh mackerel1 haddock1 halibut1 salmon1 sheepshead4 ,fish for ,baking4--,black bass1 bluefish1 haddock1 halibut1 fresh mackerel1 sea bass1 weakfish1 red snapper1 fresh salmon1 pickerel1 shad1 muskellunge4 ,fish for ,broiling4--,bluefish1 flounder1 fresh mackerel1 pompano1 salmon steak1 black bass1 smelts1 sea bass steaks1 whitefish steaks1 trout steaks1 shad roe1 shad 7whole74 ,,cheese ,,as ,a ,,meat ,,substitute ,,cheese ,,and ,,bread ,,relish #b cups of stale breadcrumbs #a cup of ,american cheese1 grated #b teaspoons of salt #a_/h teaspoon of pepper #b cups of milk #a egg #b tablespoons of fat ,mix well4 ,bake in a greased dish in moderate oven for #be minutes4 ,,welsh ,,rarebit #a cup of cheese #a cup of milk #a_/d teaspoon of mustard #a_/h teaspoon of pepper #b tablespoons of flour #a teaspoon of fat #a teaspoon of salt #a egg ,put milk and cheese in top of double boiler over hot water4 ,heat until cheese is melted4 ,mix other ingredients4 ,add to cheese and milk4 ,cook five minutes1 stirring constantly1 and serve at once on toast4 ,,macaroni ,,with ,,cheese ,over #a cup macaroni1 boiled in salted water1 pour this sauce3 #b tablespoons flour #b tablespoons fat #a cupful milk #a_/b teaspoon salt #a_/h teaspoon pepper #a_/b cup grated ,american cheese ,melt fat1 add dry ingredients4 ,add liquid slowly4 ,bring to boiling point4 ,add cheese4 ,stir until melted4 ,pour over macaroni4 ,,cheese ,,and ,,cabbage #b cups cooked cabbage #a_/d cup fat #a_/d cup flour #a_/h teaspoon cayenne #a-a_/b cups milk #a cup grated cheese #a teaspoon salt ,melt fat1 add dry ingredients4 ,add milk gradually4 ,when at boiling point1 add cheese4 ,pour over cabbage in greased dish and bake #bj minutes4 ,buttered crumbs may be put on top before baking if desired4 ,,nut ,,and ,,cheese ,,croquettes #b cups stale breadcrumbs #a cup milk #a yolk of egg #a cup chopped nuts #a_/h teaspoon salt #a_/h teaspoon cayenne #a_/b cup grated cheese ,shape and roll in dried breadcrumbs4 ,bake #bj minutes4 ,,cheese ,,with ,,tomato ,,and ,,corn #a tablespoon fat #c_/d cup cooked corn #a_/b cup tomato pure #a teaspoon salt #b cups grated cheese #a_/d cup pimento #a egg #a_/b teaspoon paprika ,heat pure4 ,add fat1 corn1 salt1 paprika and pimento4 ,when hot1 add cheese4 ,when melted1 add yolk4 ,cook till thick4 ,serve on toast4 ,,cheese ,,and ,,celery ,,loaf #a_/b loaf thinly sliced bread #a cup cheese #a_/b teaspoon salt #a_/d teaspoon cayenne #a_/d cup fat #a teaspoon ,worcestershire sauce #b eggs #a_/b cup milk #a_/b cup cooked celery knob or celery ,mix all ingredients except milk and bread4 ,spread on bread4 ,pile in baking dish4 ,pour milk over the mixture4 ,bake in a moderate oven until firm in center4 ,serve hot4 ,,farina ,,and ,,cheese ,,entree #a cup cooked farina or rice #a cup cheese #a cup nuts #a cup milk #a egg #a teaspoon salt #a_/h teaspoon cayenne ,mix all thoroughly4 ,bake in greased dish #cj minutes4 ,,boston ,,roast #a teaspoon onion juice #a cup grated cheese #a teaspoon salt #a_/h teaspoon cayenne #a cup beans 7kidney7 ,about #a cup breadcrumbs ,soak and cook beans4 ,mix all ingredients into loaf4 ,baste with fat and water4 ,bake #cj minutes4 ,serve with tomato sauce4 ,,spinach ,,loaf #a cup spinach #a cup cheese #a_/h teaspoon cayenne #a_/b cup breadcrumbs #a tablespoon fat #a_/d teaspoon salt ,mix and bake in greased dish #bj minutes4 ,,cheese ,,fondue #a cup breadcrumbs #a cup milk #a cup cheese #a egg #b tablespoons fat #a_/h teaspoon salt ,soak bread #aj minutes in milk4 ,add fat and cheese4 ,when melted1 add egg and seasoning4 ,cook in double boiler or bake #bj minutes4 ,,rice-,,cheese ,,rarebit #a_/d cup fat #a_/d cup flour #a teaspoon salt #a-a_/b cups tomato juice and pulp #a cup cheese #a cup cooked rice #a_/h teaspoon cayenne ,melt fat4 ,add dry ingredients4 ,add liquid slowly4 ,when at boiling point1 add cheese and rice4 ,serve hot4 ,,polenta #a cup cooked cornmeal mush #a_/b teaspoon salt #a_/b cup cheese #a_/h teaspoon pepper ,while mush is hot place ingredients in layers in baking dish4 ,bake #bj minutes4 ,,cheese ,,sauce #a_/d cup fat #a_/b cup flour #a teaspoon salt #b cups milk #a_/b cup cheese #a_/d teaspoon cayenne ,prepare same as tomato sauce4 ,serve with rice or spaghetti4 ,,tomato ,,cheese ,,sauce #a pt4 milk #a_/b teaspoon soda #b_/c cup flour #b tablespoons fat #a pt4 tomatoes #a cup cheese ,for both the sauces1 melt fat1 add dry ingredients and1 gradually1 the liquid4 ,when at boiling point1 add cheese and serve4 ,this is an excellent sauce for fish4 ,,cheese ,,sauce ,,on ,,toast #a_/d cup fat #a_/b teaspoon salt #a pint milk #a_/d cup flour #a_/d teaspoon cayenne #a cup cheese ,make as white sauce and add cheese4 ,pour over bread1 sliced and toasted4 ,bake in moderate oven4 ,,cheese ,,mold #a_/b pint cottage cheese #a_/d cup green peppers1 chopped #a_/b cup condensed milk #a_/h teaspoon of cayenne #a tablespoon of gelatine #b tablespoons of cold water #a teaspoon salt ,soak the gelatine in the cold water until soft4 ,dissolve over hot water4 ,add the other ingredients4 ,chill4 ,serve as a salad or as a lunch or supper entre4 ,,cheese ,,soup #a quart milk or part stock #a_/d cup flour #a teaspoon salt #a_/d cup fat #a cup cheese #a_/d tablespoon paprika ,cream fat and flour2 add gradually the liquid1 and season4 ,when creamy and ready to serve1 stir in the cheese1 grated4 ,,cheese ,,biscuit #a cup flour #a_/d teaspoon salt #a_/b cup water #c teaspoons baking powder #a tablespoon butter or fat #h tablespoons grated cheese ,mix like drop baking powder biscuit4 ,bake #ab minutes in hot oven4 ,this recipe makes twelve biscuits4 ,they are excellent to serve with a vegetable salad as they are high in nutrition4 ,,celery-,,cheese ,,scallop #a-a_/b cups breadcrumbs #b cups milk #c cups chopped celery #a cup shaved cheese ,cook celery till tender4 ,put layer of crumbs in greased baking dish1 then celery2 cover with cheese and sprinkle with salt and pepper4 ,repeat to fill dish4 ,turn in boiling hot milk with #a cup of celery water4 ,bake for #cj minutes4 ,,meat ,,substitute ,,dishes ,,corn ,,and ,,oyster ,,fritters #a cup flour #b teaspoons baking powder #a_/b teaspoon salt #a_/d teaspoon pepper #a_/d cup milk #a egg #f oysters #b full tablespoons ,kornlet ,sift dry ingredients1 add milk1 egg and ,kornlet4 ,add oysters last4 ,fry in deep fat1 using a tablespoonful to an oyster4 ,,salmon ,,loaf #b cups cooked salmon #a cup grated breadcrumbs #b beaten eggs #a_/b cup milk #a_/b teaspoon paprika #a_/b teaspoon salt #a tablespoon chopped parsley #a teaspoonful onion juice ,mix thoroughly4 ,bake in greased dish #cj minutes4 ,,baked ,,lentils ,two cups lentils that have been soaked over night4 ,boil until soft1 with #b small onions and #a teaspoon each of thyme1 savory1 marjoram1 and #d cloves4 ,drain4 ,add #a teaspoon of salt1 and put into baking dish4 ,dot with fat4 ,bake for #cj minutes4 ,,hominy ,,croquettes #a cup of cooked hominy #a_/b cup nuts #a tablespoon corn syrup #a teaspoon of salt #a_/h teaspoon of pepper #a egg #a tablespoon melted fat ,mix and roll in dried breadcrumbs and bake in oven #bj minutes4 ,,meatless ,,sausage #a cup soaked and cooked dried peas1 beans1 lentils or lima beans #a_/b cup dried breadcrumbs #a_/d cup fat #a egg #a_/b teaspoon salt #a teaspoon sage ,mix and shape as sausage4 ,roll in flour and fry in dripping4 ,,rice ,,and ,,nut ,,loaf #a cup boiled rice or potato #a cup peanuts #b_/c cup dried breadcrumbs #c_/d cup milk #b teaspoons salt #a_/h teaspoon pepper #a_/h teaspoon cayenne #b tablespoons fat ,mix well4 ,bake in greased pan #cj minutes4 ,,soy ,,bean ,,croquettes #b cups baked or boiled soy beans #a-a_/b tablespoons molasses #b tablespoons butter or drippings #a teaspoon salt #a tablespoon vinegar ,pepper to taste #a egg #a scant cup breadcrumbs ,when the beans are placed on to boil1 put tablespoon fat and half an onion with them4 ,after draining well1 put through the foodchopper1 keeping the liquid for soup stock4 ,mix all the ingredients1 beating the egg white before adding4 ,form into balls or cylinders1 dip in the leftover egg yolk1 to which a few drops of water have been added1 and then coat with stale bread or cracker crumbs4 ,be sure the croquettes are well covered1 then fry brown4 ,serve with cream sauce or with scalloped or stewed tomatoes4 ,with a green salad1 this is a complete meal4 ,,legume ,,loaf #a_/c cup dried breadcrumbs #b tablespoons corn syrup #a egg #a teaspoon salt #a_/h teaspoon pepper #b teaspoons chopped nuts #a teaspoon onion juice #c tablespoons fat #c_/d cup milk #a_/b cup pulp from peas1 beans or lentils1 soaked and cooked until tender ,mix well4 ,bake in greased pan #cj minutes4 ,serve with tomato sauce1 or white sauce1 with #b tablespoons nuts1 or #b teaspoons horseradish added4 ,,vegetable ,,loaf ,one cup peas1 beans or lentils soaked over night1 then cooked until tender4 ,put through colander4 ,to #b cups of mixture1 add3 #b eggs #c_/d cup dried breadcrumbs #b teaspoons poultry seasoning #b teaspoons celery salt #a_/b cup whole wheat flour #a-a_/b cups tomato juice and pulp #b teaspoons onion juice #a_/b teaspoon salt #b cups chopped peanuts ,mix thoroughly4 ,place in greased baking dish4 ,bake #cj minutes4 ,,kidney ,,bean ,,scallop ,two cups kidney beans1 soaked over night4 ,cook until tender4 ,drain4 ,to each #b cups of beans1 add3 #b tablespoons fat #a tablespoon chopped onion #a_/d cup tomato pulp #a teaspoon salt #a_/h teaspoon pepper ,mix thoroughly4 ,place in greased baking dish4 ,cover with #b cups crumbs1 to which have been added #b tablespoons melted fat4 ,bake #cj minutes in moderate oven4 ,,venetian ,,spaghetti #a cup cooked spaghetti or macaroni #a cup carrots #a cup turnips #a cup cabbage #b cups milk #a_/b cup onions #a_/d cup fat #a_/d cup flour #a teaspoon salt #a_/b cup chopped peanuts ,pepper ,cook spaghetti until tender 7about #cj minutes74 ,cook vegetables until tender in #a quart water1 with #a teaspoon of salt added4 ,melt fat1 add dry ingredients1 add milk gradually and bring to boiling point each time before adding more milk4 ,when all of milk is added1 add peanuts4 ,put in greased baking dish one-half of spaghetti1 on top place one-half of vegetables1 then one-half of sauce4 ,repeat1 and place in moderately hot oven #cj minutes4 ,,horseradish ,,sauce ,,to ,,serve ,,with ,,left-,,over ,,soup ,,meat #c tablespoons of horseradish #a tablespoon vinegar #a_/d teaspoon salt #a_/h teaspoon cayenne #a_/b cup of thick1 sour cream1 and #a tablespoon corn syrup1 or #d tablespoons of condensed milk ,mix and chill4 ,,brown ,,sauce ,,for ,,leftover ,,meats #a_/c cup drippings #a_/d cup of whole wheat flour #a_/h teaspoon pepper #a-a_/b cups meat stock or water #a teaspoon salt ,melt the fat and brown the flour in it4 ,add the salt and pepper and gradually the meat stock or water4 ,if water is used1 add #a teaspoon of kitchen bouquet4 ,this may be used for leftover slices or small pieces of any kind of cooked meat4 ,,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 war1 and without a very conscientious elimination of waste and very strict economy in our food consumption1 we cannot hope to fulfill this primary duty4 ,,woodrow ,,wilson4 ,illustration ,,save ,,sugar ,,reasons ,,why ,,our ,,government ,,asks ,,us ,,to ,,save ,,sugar ,,with ,,practical ,,recipes ,,for ,,sugarless ,,desserts1 ,,cakes1 ,,candies ,,and ,,preserves4 ,one ounce of sugar less per person1 per day1 is all our ,government asks of us to meet the world sugar shortage4 ,one ounce of sugar equals two scant level tablespoonfuls and represents a saving that every man1 woman and child should be able to make4 ,giving up soft drinks and the frosting on our cakes1 the use of sugarless desserts and confections1 careful measuring and thorough stirring of that which we place in our cups of tea and coffee1 and the use of syrup1 molasses or honey on our pancakes and fritters will more than effect this saving4 ,it seems but a small sacrifice1 if sacrifice it can be called1 when one recognizes that cutting down sugar consumption will be most beneficial to national health4 ,the ,united ,states is the largest consumer of sugar in the world4 ,in #aiaf ,germany's consumption was #bj lbs4 per person per year1 ,italy's #bi to #cj lbs41 that of ,france #cg1 of ,england #dj1 while the ,united ,states averaged #he lbs4 ,this enormous consumption is due to the fact that we are a nation of candy-eaters4 ,we spend annually #hj1jjj1jjj on confections4 ,these are usually eaten between meals1 causing digestive disturbances as well as unwarranted expense4 ,sweets are a food and should be eaten at the close of the meal1 and if this custom is established during the war1 not only will tons of sugar be available for our ,allies1 but the health of the nation improved4 ,the average daily consumption of sugar per person in this country is #e ounces1 and yet nutritional experts agree that not more than #c ounces a day should be taken4 ,the giving up of one ounce per day will1 therefore1 be of great value in reducing many prevalent ,american ailments4 ,flatulent dyspepsia1 rheumatism1 diabetes1 and stomach acidity are only too frequently traced to an oversupply of sugar in our daily diet4 ,most persons apparently think of sugar merely as a sweetening agent1 forgetting entirely the fact that it is a most concentrated food4 ,it belongs to what is called the carbohydrate group1 upon which we largely depend for energy and heat4 ,it is especially valuable to the person doing active physical work1 the open-air worker1 or the healthy1 active1 growing child1 but should be used sparingly by other classes of people4 ,sugar is not only the most concentrated fuel food in the dietary1 but it is one that is very readily utilized in the body1 #ih per cent4 of it being available for absorption1 while within thirty minutes of the time it is taken into the system part of it is available for energy4 ,as a food it must be supplied1 especially to the classes of people mentioned above1 but as a confection it can well be curtailed4 ,when it is difficult to obtain1 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 combined4 ,our grandmothers knew how to prepare many dishes without sugar4 ,in their day lack of transportation facilities1 of refining methods and various economic factors made molasses1 sorghum1 honey1 etc41 the only common methods of sweetening4 ,but the housekeeper of to-day knows little of sweetening mediums except sugar1 and sugar shortage is to her a crucial problem4 ,there are many ways1 however1 of getting around sugar shortage and many methods of supplying the necessary food value and sweetening4 ,by the use of marmalades1 jams and jellies canned during the season when the sugar supply was less limited1 necessity for the use of sugar can be vastly reduced4 ,by the addition to desserts and cereals of dried fruits1 raisins1 dates1 prunes and figs1 which contain large amounts of natural sugar1 the sugar consumption can be greatly lessened4 ,by utilizing leftover syrup from canned or preserved fruits for sweetening other fruits1 and by the use of honey1 molasses1 maple sugar1 maple syrup and corn syrup1 large quantities of sugar may be saved4 ,the substitution of sweetened condensed milk for dairy milk in tea1 coffee and cocoa--in fact1 in all our cooking processes where milk is required--will also immeasurably aid in sugar conservation4 ,the substitutes mentioned are all available in large amounts4 ,honey is especially valuable for children1 as it consists of the more simple sugars which are less irritating than cane sugar1 and there is no danger of acid stomach from the amounts generally consumed4 ,as desserts are the chief factor in the use of quantities of sugar in our diet1 the appended recipes will be of value1 as they deal with varied forms of nutritious1 attractive sugarless desserts4 ,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 met1 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 sweetening4 ,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 for4 ,with a few tests along this line one will be surprised how readily the substitution may be made4 ,if all sweetening agents become scarce1 desserts can well be abandoned4 ,served at the end of a full meal1 desserts are excess food except in the diet of children1 where they should form a component part of the meal4 ,illustration ,,sugarless ,,desserts ,,crumb ,,spice ,,pudding #a cup dry bread crumbs #a pint hot milk ,let stand until milk is absorbed4 #a_/d teaspoon salt #a_/b cup molasses #a_/d teaspoon cinnamon #a egg #a_/b teaspoon mixed spices1 cloves1 nutmeg1 allspice1 mace and ginger #b_/c cup raisins1 dates and prunes 7steamed #e minutes7 ,mix and bake #de minutes4 ,,tapioca ,,fruit ,,pudding #a_/b cup pearl tapioca or sago #c cups water #a_/d lb4 dried apricots1 prunes1 dates or raisins #a_/h teaspoon salt #b tablespoons fat #a_/b cup corn syrup ,soak fruit in water #a hour4 ,add other ingredients4 ,cook directly over fire #e minutes1 then over hot water until clear1 about #de minutes4 ,,marmalade ,,pudding #f slices stale bread #a_/d cup fat #b egg yolks #a tablespoon corn syrup #a_/h teaspoon salt #a cup milk #a cup marmalade or preserves ,mix eggs1 corn syrup1 salt and milk4 ,dip bread and brown in frying pan4 ,spread with marmalade or preserves4 ,pile in baking dish4 ,cover with any of the custard mixture which is left4 ,cover with meringue4 ,bake #ae minutes4 ,,prune ,,roll #b cups whole wheat flour #a_/b cup milk #a tablespoon fat #b tablespoons sugar #a_/h teaspoon salt #a egg #a_/b lb4 washed and scalded prunes1 dates1 figs or raisins #b teaspoons baking powder ,to prunes1 add #a_/b cup water and soak #aj minutes4 ,simmer in same water until tender 7about #aj minutes74 ,drain prunes and mash to a pulp4 ,mix flour1 baking powder and salt4 ,add beaten egg and milk4 ,mix to a dough4 ,roll out thin1 spread with prune pulp1 sprinkle with two tablespoons sugar4 ,roll the mixture and place in greased baking dish4 ,bake #cj to #dj minutes4 ,take half cup of juice from prunes1 add #a tablespoon corn syrup4 ,bring to boiling point4 ,serve as sauce for prune roll4 ,,marmalade ,,blanc ,,mange #a pint milk #a_/h cup cornstarch #b yolks of eggs #a_/c cup orange marmalade #a_/b teaspoon vanilla ,few grains of salt ,mix cornstarch with #a_/d cup of cold milk4 ,scald rest of milk1 add cornstarch1 and stir until thick4 ,cook over hot water #bj minutes4 ,add rest of ingredients4 ,cook1 stirring #e minutes4 ,chill and serve with two whites of eggs1 beaten stiff1 to which has been added #b tablespoons orange marmalade4 ,two ounces grated chocolate and #a_/c cup corn syrup may be substituted for marmalade4 ,,coffee ,,marshmallow ,,cream #b cups strong boiling coffee #b tablespoons gelatine 7granulated7 #b tablespoons cold water #a_/d cup corn syrup #a cup condensed milk #a_/b teaspoon vanilla ,soak gelatine in cold water until soft4 ,add coffee and stir until dissolved4 ,add other ingredients4 ,chill4 ,one-quarter cup of marshmallows may be cut up and added just before chilling4 ,,fruit ,,pudding #b cups of left-over canned fruit or cooked dried fruit #b cups of the juice or water #a_/d cup corn syrup #b tablespoons gelatine #a tablespoon lemon juice ,soften the gelatine in #b tablespoons of the juice or water4 ,add the rest of the fruit after it has been heated4 ,when the gelatine is dissolved1 add the fruit1 lemon juice and corn syrup4 ,pour in mold4 ,,cereal ,,and ,,date ,,pudding #a cup cooked cereal #b cups milk #a-a_/b tablespoons fat #a cup dates #a_/d cup corn syrup #a_/b teaspoon salt #a teaspoon grated lemon rind #a_/b teaspoon vanilla #a egg ,cook over hot water until thick1 and boil or bake #bj minutes4 ,serve with hot maple syrup4 ,,baked ,,apples ,,without ,,sugar ,fill cored apples with #a tablespoon honey1 corn syrup1 chopped dates1 raisins1 marmalade1 or chopped popcorn mixed with corn syrup in the proportion of two tablespoons of syrup to a cup of corn4 ,put one-quarter inch of water in pan4 ,bake until tender and serve apples in pan with syrup as sauce4 ,,apples ,,and ,,popcorn ,core apples4 ,cut just through the skin around the center of the apple4 ,fill the center with popcorn and #a teaspoon of corn syrup4 ,bake #cj minutes4 ,,maple ,,rice ,,pudding #a_/b cup rice #a-a_/b cups milk #a_/d teaspoon cinnamon #a_/h teaspoon salt #a_/c cup maple syrup #a_/b cup raisins #a egg ,cook in top of double boiler or in steamer #ce minutes4 ,,economy ,,pudding #a cup cooked cereal #a_/b cup corn syrup #a_/d teaspoon mapline #a_/b cup milk #a_/b cup chopped nuts #a_/b cup raisins or dates #a egg ,cook in double boiler until smooth4 ,serve cold with cream or place in baking dish and bake #bj minutes4 ,,oatmeal ,,and ,,peanut ,,pudding #b cups cooked oatmeal #a cup sliced apple #a cup peanuts #a_/b cup raisins #a_/c cup molasses #a_/b teaspoon cinnamon #a_/h teaspoon salt ,mix and bake in greased dish for #cj minutes4 ,serve hot or cold4 ,this is a very nourishing dish4 ,,chocolate ,,blanc ,,mange #a pint milk #a_/c cup cornstarch #a_/c cup corn syrup #a egg #a teaspoon vanilla #a_/h teaspoon salt #b oz4 grated chocolate ,mix cornstarch with #a_/d cup cold milk4 ,scald rest of milk4 ,add cornstarch4 ,cook until thick4 ,add a little of the hot mixture to the chocolate when melted4 ,mix all ingredients and cook #e minutes1 stirring constantly4 ,chill and serve with plain or chopped nuts4 ,,oatmeal ,,fruit ,,pudding #b cups cooked oatmeal #a_/h cup molasses #a cup raisins #a_/h teaspoon salt #a_/b cup chopped nuts #a egg 7beaten7 ,mix well4 ,bake in greased baking dish #cj minutes ,,jellied ,,prunes #a_/b lb4 prunes #b-a_/b cups cold water #b tablespoons granulated gelatine #a_/b cup corn syrup or #a_/d cup sugar #b teaspoons grated lemon or orange rind ,soak washed and scalded prunes in #b cups cold water #aj minutes4 ,simmer until tender 7about #aj minutes74 ,soak gelatine in #a_/b cup cold water4 ,when soft1 add to hot prune mixture4 ,when gelatine is dissolved1 add other ingredients and place in mold4 ,chill1 and stir once or twice while chilling to prevent prunes settling to bottom of mold4 ,,apple ,,porcupines ,core #f apples4 ,cut line around apple just through skin4 ,fill center with mixture of one-quarter cup each of dates1 nuts and figs or marmalade1 to which has been added one-quarter cup corn syrup or honey4 ,bake #cj minutes with one-quarter inch water in baking pan4 ,stick outside of apple with blanched almonds to make porcupine quills4 ,,scalloped ,,fruit ,,pudding #b tablespoons melted fat #b cups crumbs #a_/b cup of fruit juice or water #a_/d cup corn syrup #b cups of left-over canned or cooked dried fruit ,put one-quarter of the crumbs on the bottom of a buttered baking pan4 ,cover with one-half the fruit1 one-half the corn syrup1 one-half the liquid1 one-quarter of the crumbs2 the other half of the fruit1 juice and corn syrup1 and the rest of the crumbs1 on top4 ,bake #bj minutes in a hot oven4 ,,prune ,,filling ,,for ,,pie #a_/b lb4 pitted prunes #a_/c cup corn syrup1 or #b tablespoons sugar #a cup water #b teaspoons lemon rind #a_/b tablespoon fat #a tablespoon cornstarch ,wash and scald prunes4 ,soak ten minutes in the water4 ,simmer until tender4 ,rub through colander4 ,add other ingredients1 well blended4 ,bring to boiling point4 ,use as filling for pastry4 ,,apple ,,and ,,date ,,filling #b cups apples #a cup dates #a tablespoon1 fat #a teaspoon lemon rind #a_/d cup water ,mix all and use as filling for double crust1 or cook until apples are tender4 ,mix well and use as filling for tarts1 etc4 ,,lemon ,,filling ,,for ,,pie #a-a_/b cups corn syrup #a-a_/b cups water #a_/c cup cornstarch #b eggs #a tablespoon lemon rind #a_/b cup lemon juice 7#b lemons7 #a_/h teaspoon salt ,mix cornstarch and #a cup water4 ,add to corn syrup4 ,cook over direct flame until thick4 ,cook over hot water #bj minutes4 ,mix other ingredients4 ,add one-half cup water and add to other mixture4 ,cook #e minutes and use as filling--hot or cold4 ,,sour ,,cream ,,filling ,,for ,,cake #a cup sour cream 7heated7 #a cup chopped nuts #b tablespoons corn syrup #a teaspoon gelatine #b tablespoons cold water ,soften gelatine in cold water4 ,add heated cream and when dissolved add other ingredients4 ,chill and use for cake filling4 ,this is a good way of using up leftover cream which has turned4 ,,mock ,,mince ,,meat ,,filling ,,for ,,pie #a cup cranberries1 chopped #a cup raisins #a cup corn syrup #b tablespoons flour mixed with #a_/d cup cold water #b tablespoons fat ,mix all4 ,bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts4 ,,pumpkin ,,filling ,,for ,,pie #b cups stewed pumpkin #a cup corn syrup #a egg #b tablespoons flour #a teaspoon cinnamon #c_/d teaspoon nutmeg #a_/d teaspoon allspice #a_/h teaspoon ginger #a teaspoon vanilla #a_/h teaspoon salt #a-a_/b cups milk ,mix all ingredients and bake in double crust pastry1 or cook and serve in cooked single crust with meringue4 ,,meringue ,,for ,,chocolate1 ,,lemon ,,or ,,pumpkin ,,pie #b egg whites #b tablespoons corn syrup ,beat whites until very stiff4 ,add corn syrup by folding in4 ,do not beat4 ,,wheatless1 ,,eggless1 ,,butterless1 ,,milkless1 ,,sugarless ,,cake #a cup corn syrup #b cups water #b cups raisins #b tablespoons fat #a teaspoon salt #b teaspoons cinnamon #a teaspoon nutmeg #a-a_/b cups fine cornmeal1 #b cups rye flour2 or1 #c-a_/b cups whole wheat flour #a-a_/b teaspoons baking powder1 or1 #a_/b teaspoon soda ,cook corn syrup1 water1 raisins1 fat1 salt and spices slowly #ae minutes4 ,when cool1 add flour1 soda or baking powder1 thoroughly blended4 ,bake in slow oven #a hour4 ,the longer this cake is kept1 the better the texture and flavor4 ,this recipe is sufficient to fill one medium-sized bread pan4 ,,sour ,,milk ,,ginger ,,bread #b tablespoons fat #a_/d cup molasses #a egg #a_/b teaspoon salt #a_/b cup sour milk #a teaspoon soda #b cups whole wheat flour #a teaspoon ginger ,mix soda and molasses4 ,add other ingredients4 ,bake in muffin pans #bj minutes or loaf #dj minutes4 ,,maple ,,cake #a_/d cup fat #a cup corn syrup #a-a_/b teaspoons mapline #a egg #a teaspoon baking powder #a-a_/d cups whole wheat flour #a_/d teaspoon soda #a_/d cup milk #a_/b teaspoon vanilla #a_/b cup coarsely cut nuts ,cream fat1 syrup and mapline4 ,add beaten egg4 ,sift dry ingredients and add alternately with milk4 ,add flavoring and nuts last4 ,beat well4 ,bake #bj minutes in layer pan4 ,this quantity makes one layer4 ,,cocoanut ,,surprise #f slices of bread cut in half #a_/b cup of milk #a egg yolk #a tablespoon corn syrup #b tablespoons cocoanut ,tart jelly ,mix milk1 egg yolk and corn syrup4 ,dip bread in this mixture and brown in frying pan1 with small amount of fat4 ,spread with currant or other tart jelly1 preserve or marmalade4 ,sprinkle with cocoanut and serve as cakes4 ,,soy ,,bean ,,wafers #a cup soy beans1 finely chopped #a_/b cup butter or shortening #a_/d cup sugar #a_/c cup corn syrup #a_/b teaspoon lemon or vanilla #a_/b cup flour #a egg #b teaspoons baking powder ,soak beans over night1 boil for #a hour4 ,drain4 ,cool and put through food-chopper4 ,cream butter and sugar1 add beans1 egg4 ,sift flour with baking powder and add to first mixture4 ,drop by teaspoonfuls on a baking sheet and bake #h minutes in a hot oven4 ,,apple ,,spice ,,cake #a_/b cup fat #a_/b cup sugar #a beaten egg #a_/c cup molasses #a_/b cup tart apple sauce #a_/b cup raisins1 dates1 prunes or currants 7chopped7 #a-a_/b cups flour #a_/b teaspoon allspice #a_/d teaspoon cloves #a_/b teaspoon nutmeg ,cream fat and sugar4 ,add egg4 ,alternate dry ingredients 7which have been sifted together7 with the liquid4 ,add fruit last4 ,beat well4 ,bake as loaf about #ae minutes1 or in muffin pans about #be minutes4 ,,crisp ,,ginger ,,cookies #a cup of molasses #b tablespoons of fat #a teaspoon soda and #a teaspoon water 7hot7 #a cup of flour #a tablespoon ginger #a_/b teaspoon cloves #a_/b teaspoon cinnamon #a_/b teaspoon salt ,about #c cups flour ,heat molasses and fat until fat is melted4 ,sift spices with one cup of flour4 ,dissolve soda in one teaspoon of hot water4 ,combine all and add enough more flour to make dough stiff enough to roll out4 ,bake #ab to #ae minutes in moderate oven4 ,,soft ,,cinnamon ,,cookies #a cup molasses #b tablespoons fat #a_/b cup boiling water #a cup flour #a teaspoon soda #a_/b teaspoon ginger #b tablespoons cinnamon #a_/h teaspoon salt #a_/b teaspoon of cloves ,mix molasses1 fat1 and boiling water4 ,sift dry ingredients4 ,add the liquid4 ,add enough more flour 7about four cups7 to make dough stiff enough to roll out4 ,cut and bake about #ae minutes in moderately hot oven4 ,,wartime ,,fruit ,,cake #a cup honey or corn syrup #a tablespoon fat #a egg #b cups flour #a teaspoon cinnamon #a teaspoon cloves #a_/h teaspoon salt #a cup chopped dates1 figs1 prunes or raisins #c_/d teaspoon soda #b_/c cup milk ,cream fat1 honey and egg4 ,sift dry ingredients4 ,add alternately with milk4 ,bake in loaf #de minutes in moderate oven4 ,,hot ,,water ,,ginger ,,cakes #a-a_/b cup molasses #c_/d cup boiling water #b-a_/b cups flour #a-a_/h teaspoons soda #a-a_/b teaspoons ginger #c_/d teaspoon salt #a_/d cup fat ,sift dry ingredients4 ,mix fat1 molasses and boiling water4 ,add dry ingredients4 ,beat briskly for a few minutes1 and pour into greased muffin pans4 ,bake twenty to thirty minutes in moderate oven4 ,,spiced ,,oatmeal ,,fruit ,,cakes #a-c_/d cups whole wheat flour #c_/d cup cooked oatmeal #b_/c cup corn syrup #a_/b cup raisins1 dates1 prunes or figs #a_/d teaspoon soda #a_/b teaspoon baking powder #a teaspoon cinnamon #c tablespoons fat ,heat the corn syrup and fat4 ,sift dry ingredients and add to first mixture4 ,add fruit last4 ,bake in muffin pans for #cj minutes4 ,,fruit ,,wonder ,,cakes #a doz4 salted wafers #a_/c cup chopped dates #a_/c cup chopped nuts #a egg white #b tablespoons corn syrup #a_/b teaspoon vanilla ,beat egg white until very stiff4 ,add other ingredients and place on the wafers4 ,place under broiler until a delicate brown4 ,,sugarless ,,candies ,,fruit ,,paste #b teaspoons gelatine #b tablespoons cold water #a_/c cup corn syrup #b teaspoons cornstarch #a_/d cup chopped nuts #a_/b cup chopped dates #a_/b cup chopped raisins #a_/d teaspoon vanilla ,mix cornstarch with #a tablespoon cold water4 ,heat corn syrup to the boil1 add cornstarch and cook for three minutes4 ,soften the gelatine in two tablespoons cold water for five minutes2 stir into the hot syrup after taking from fire4 ,when gelatine has dissolved add the fruit and nuts and flavoring4 ,chill1 cut in squares1 and roll each in powdered sugar4 ,,wartime ,,taffy #b cups corn syrup #a_/b teaspoon soda #a teaspoon water #b tablespoons vinegar ,boil the syrup for fifteen minutes1 then add the soda4 ,cook until a little snaps brittle when dropped in cold water4 ,add the vinegar when this stage is reached and pour into oiled pans4 ,when cool enough to handle1 pull until white2 make into inch-thick rolls and clip off into neat mouthfuls with oiled scissors1 or chill and break into irregular pieces when cold4 ,,peanut ,,brittle #a cup corn syrup #a tablespoon fat #a cup peanuts ,boil syrup and fat until brittle when tested in cold water4 ,grease a pan1 sprinkle the roasted and shelled peanuts in it1 making an even distribution1 then turn in the syrup4 ,when almost cold mark into squares4 ,cocoanut1 puffed wheat or puffed rice may be used for candy instead of peanuts4 ,,raisin ,,and ,,peanut ,,loaf ,put equal quantity of seeded raisins and roasted peanuts through the food chopper1 using the coarsest blade4 ,moisten with molasses just enough so that the mixture can be molded into a loaf4 ,chill1 cut and serve as candy4 ,chopped ,english walnuts combined with chopped dates or figs make a very delicious loaf sweetmeat4 ,,popcorn ,,balls ,,and ,,fritters #a cup corn syrup #b tablespoons vinegar ,popcorn ,cook syrup for fifteen minutes1 add vinegar1 then when a little snaps when dropped in cold water turn over popped corn1 mix well1 and form into balls with oiled hands1 or if fritters are desired1 roll out the mass while warm and cut out with a greased cutter4 ,,cocoanut ,,loaf #a cup shredded cocoanut #a_/b cup chopped dates #a_/d cup corn syrup #a_/h teaspoon mapline ,mix corn syrup and mapline4 ,add enough to the dates and cocoanut to form a stiff cake4 ,mold into neat square at least an inch thick4 ,let stand in the refrigerator for one hour1 then cut in squares and roll each in cornstarch4 ,,stuffed ,,dates ,mix one-half cup each of chopped peanuts and raisins4 ,add a teaspoon of lemon juice and two tablespoons of cream cheese4 ,remove stones from fine large dates1 and in their place insert a small roll of the cheese mixture4 ,these are nice in place of candy or can be served with salad4 ,,fruit ,,loaf #a_/b cup raisins #a_/b cup nuts #b tablespoons honey1 maple syrup or corn syrup #a_/b cup figs or dates ,put fruit and nuts through the food chopper1 using the coarsest blade4 ,add enough syrup or honey to make a stiff loaf4 ,place in the refrigerator for one hour2 slice and serve in place of candy1 rolling each slice in cornstarch4 ,,stuffed ,,figs ,cut a slit in the side of dried figs1 take out some of the pulp with the tip of a teaspoon4 ,mix with one-quarter cup of the pulp and one-quarter cup of finely chopped crystalized ginger1 a teaspoon of grated orange or lemon rind2 and a tablespoon of lemon juice4 ,fill the figs with mixture1 stuffing them so that they look plump4 ,,sugarless ,,preserves ,,quince ,,or ,,pear ,,preserves #a lb4 fruit #a cup corn syrup #a_/d lb4 ginger root or #b oz4 crystalized ginger ,steam or cook sliced and pared fruit in small amount of water until tender4 ,add ginger and corn syrup4 ,cook #bj minutes slowly4 ,lemon skins may be used instead of ginger root4 ,,apple1 ,,quince1 ,,peach1 ,,pear ,,or ,,plum ,,jam #a cup left-over cooked fruit or pulp from skins and core #c_/d cup corn syrup #b tablespoons vinegar #a_/b teaspoon mixed ground spices1 allspice1 cloves and nutmeg ,cook slowly until thick4 ,,pumpkin ,,or ,,carrot ,,marmalade ,reduce #a pint grape juice one-half by boiling slowly4 ,add #a cup vegetables 7pumpkin or carrot74 ,add #b teaspoons spices and #a cup corn syrup4 ,boil until of consistency of honey and place in sterilized jars or glasses4 ,,grape ,,juice #e lb4 grapes #a pint water #a cup corn syrup ,cook grapes in water until soft4 ,mash2 drain through jelly bag or wet cheesecloth4 ,add corn syrup4 ,boil #e minutes4 ,put into sterilized bottles4 ,if cork stoppers are used cover them with melted sealing wax4 ,,syrup ,,for ,,spiced ,,apples1 ,,pears1 ,,peaches1 ,,grapes #a cup corn syrup #b oz4 stick cinnamon #ab allspice berries #f whole cloves #a_/d cup vinegar ,boil #e minutes4 ,add any fruit and cook slowly #bj minutes or until fruit is clear and syrup thick4 ,if hard fruits1 such as pears1 quinces1 etc41 are used1 steam for #bj minutes before adding to syrup4 ,,syrup ,,for ,,canned ,,fruit #a cup corn syrup #a cup water ,bring to boiling point4 ,use same as sugar and water syrup4 ,,syrup ,,for ,,preserved ,,fruit #b cups crystal corn syrup ,for each three pounds of fruit #a_/b cup water ,use same as water and sugar syrup4 ,,cranberry ,,jelly #a pint cranberries #a_/b cup water ,about #a cup corn syrup ,cook cranberries in water very slowly until tender4 ,leave whole or press through colander4 ,measure amount of mixture and add equal amount of corn syrup4 ,cook slowly until mixture forms jelly when tested on cold plate4 ,turn into mold which has been rinsed in cold water4 ,,apricot ,,and ,,raisin ,,marmalade #a cup of apricots #a-a_/b cups cold water #a cup corn syrup #a_/b cup chopped seeded raisins #a teaspoon orange rind ,soak apricots and raisins in the water two hours4 ,cook slowly until very soft4 ,add other ingredients and cook slowly 7about #cj minutes7 until slightly thick4 ,place in sterile jars or glasses and seal4 ,illustration ,,save ,,fat ,,reasons ,,why ,,our ,,government ,,asks ,,us ,,to ,,save ,,fat1 ,,with ,,practical ,,recipes ,,for ,,fat ,,conservation ,with the world-wide decrease of animal production1 animal fats are now growing so scarce that the world is being scoured for new sources of supply4 ,our ,government has asked the housewife to conserve all the fats that come to her home and utilize them to the best advantage4 ,to this end it is necessary to have some knowledge of the character of different fats and the purposes to which they are best adapted4 ,the word fat usually brings to one's mind an unappetizing chunk of meat fat which most persons cannot and will not eat1 and fatty foods have been popularly supposed to be bad for us and hard to digest4 ,fats are1 however1 an important food absolutely essential to complete nutrition1 which repay us better for the labor of digestion than any other food4 ,if they are indigestible1 it is usually due to improper cooking or improper use2 if they are expensive1 it is merely because they are extravagantly handled4 ,the chief function of fatty food is to repair and renew the fatty tissues1 to yield energy and to maintain the body heat4 ,the presence of fat in food promotes the flow of the pancreatic juice and bile1 which help in the assimilation of other foods and assist the excretory functions of the intestine4 ,these are badly performed if bile and other digestive fluids are not secreted in sufficient quantity4 ,the absence of fat in the diet leads to a state of malnutrition1 predisposing to tuberculosis1 especially in children and young persons4 ,it is claimed that the most serious food shortage in ,germany is fat2 that the civilian population is dying in large numbers because of the lack of it1 and that ,von ,hindenburg's men will lose out on the basis of fat1 rather than on the basis of munitions or military organization4 ,worst of all is the effect of fat shortage on the children of the nation4 ,leaders of thought all over ,europe assert that even if ,germany wins1 ,germany has lost1 because it has sapped the strength of its coming generation4 ,the term fat is used to designate all products of fatty composition and includes liquid fats such as oils1 soft fats such as butter1 and hard fats such as tallow4 ,while all fats have practically the same energy-value1 they differ widely from each other in their melting point1 and the difference in digestibility seems to correspond to the difference in melting point4 ,butter burns at #bdj degrees ,fahrenheit1 while vegetable oils can be heated as high as #fjj degrees ,fahrenheit1 furnishing a very high temperature for cooking purposes before they begin to burn4 ,the scorching of fat not only wastes the product1 but renders it indigestible1 even dangerous to some people1 and for this reason butter should never be used for frying1 as frying temperature is usually higher than #bdj degrees4 ,it is well to choose for cooking only those fats which have the highest heat-resisting qualities because they do not burn so easily4 ,beginning with the lowest burning point1 fats include genuine butter1 substitute butters1 lard and its substitutes1 and end with tallow and vegetable oils4 ,of the latter1 there is a varied selection from the expensive olive oil to the cheaper cottonseed1 peanut1 cocoanut and corn oils and their compounds and the hydrogenated oils4 ,the economy of fat1 therefore1 depends on the choice of the fat used for the various cooking processes as well as the conservation of all fatty residue1 such as crackling1 leftover frying fats and soup fat4 ,for cooking processes1 such as sauteing 7pan frying71 or deep fat frying1 it is best to use the vegetable and nut oils4 ,these are more plentiful1 and hence cheaper than the animal fats2 the latter1 however1 can be produced in the home from the fats of meats and leftover pan fats1 which should not be overlooked as frying mediums4 ,butter and butter substitutes are best kept for table use and for flavoring4 ,the hydrogenated oils1 home-rendered fats1 lard and beef and mutton suet can be used for shortening fats4 ,in the purchase of meats1 the careful housewife should see that the butcher gives her all the fat she pays for1 as all fats can be rendered very easily at home and can be used for cooking purposes4 ,butchers usually leave as large a proportion of fat as possible on all cuts of meat which1 when paid for at meat prices1 are quite an expensive item4 ,all good clear fat should1 therefore1 be carefully trimmed from meats before cooking4 ,few people either like or find digestible greasy1 fat meats1 and the fat paid for at meat prices1 which could have been rendered and used for cooking1 is wasted when sent to table4 ,there are various methods of conserving fat4 ,first1 the economical use of table fats2 second1 the saving of cooking2 and third1 the proper use of all types of fat4 ,economy in the use of table fats may best be secured by careful serving4 ,one serving of butter is a little thing--there are about sixty-four of them in a pound4 ,in many households the butter left on the plates probably would equal a serving or one-fourth of an ounce1 daily1 which is usually scraped into the garbage pail or washed off in the dishpan4 ,but if everyone of our #bj1jjj1jjj households should waste one-fourth of an ounce of butter daily1 it would mean #cab1ejj pounds a day1 or #aad1jfb1ejj pounds a year4 ,to make this butter would take #bfe1bfa1efj gallons of milk1 or the product of over a half-million cows1 an item in national economy which should not be overlooked4 ,when butter is used to flavor cooked vegetables1 it is more economical to add it just before they are served rather than while they are cooking4 ,the flavor thus imparted is more pronounced1 and1 moreover1 if the butter is added before cooking1 much of it will be lost in the water unless the latter is served with the vegetables4 ,butter substitutes1 such as oleomargarine and nut margarine1 should be more largely used for the table1 especially for adults4 ,conserve butter for children1 as animal fats contain vitamines necessary for growing tissues4 ,butter substitutes are as digestible and as nourishing as butter1 and have a higher melting point4 ,they keep better and cost less4 ,oleomargarine1 which has been in existence for fifty years1 was first offered to the world in #ahgj by a famous ,french chemist1 ,mege-,mouries1 who was in search of a butter substitute cheap enough to supply the masses with the much-needed food element4 ,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 fat4 ,he combined fresh suet and milk and called the product oleomargarine4 ,in the ,united ,states this product is now made of oleo oil or soft beef fat1 neutral lard1 cottonseed and other oils1 churned with a small quantity of milk1 and in the finer grades1 cream is sometimes used4 ,a certain proportion of butter is usually added1 and the whole worked up with salt as in ordinary butter-making4 ,owing to the fears of the butter-makers that oleomargarine would supplant their product in popular favor1 legislation was enacted that restricted the manufacture of oleo and established a rigid system of governmental inspection1 so that the product is now manufactured under the most sanitary conditions which furnishes a cleaner and more reliable product than natural butter4 ,nut margarine is a compound of cocoa oil1 which so closely resembles butter that only an expert can distinguish it from the natural product4 ,both these butter substitutes are used in large amounts by the best bakers1 confectioners and biscuit manufacturers1 and foolish prejudice against butter substitutes should not deter their use in the home4 ,a large saving in cooking fats can be made by the careful utilization of all fats that come into the home4 ,beef and mutton suet can be rendered and made available4 ,fats which have been saved after meals are cooked should be clarified--that is1 freed from all objectionable odors1 tastes or color--so as to be made available as shortening and frying fats4 ,the following recipes and suggestions make possible the use of all fats1 and as fat shortage is one of the most serious of the world's food problems1 it is essential that every housekeeper have a larger knowledge of the utilization and economy of this essential food4 ,illustration ,,to ,,render ,,fats ,,to ,,render ,,fat ,,by ,,direct ,,method ,run the fat through the household meat grinder or chop fine in the chopping bowl4 ,then heat in the double boiler until completely melted1 finally straining through a rather thick cloth or two thicknesses of cheese cloth1 wrung out in hot water4 ,by this method there is no danger of scorching4 ,fats heated at a low temperature also keep better than those melted at higher temperature4 ,after the fat is rendered1 it should be slowly reheated to sterilize it and make sure it is free from moisture4 ,the bits of tissue strained out1 commonly known as cracklings1 may be used for shortening purposes or may be added to cornmeal which is to be used as fried cornmeal mush4 ,,to ,,render ,,fat ,,with ,,milk ,to two pounds of fat 7finely chopped if unrendered7 add one-half pint of milk1 preferably sour4 ,heat the mixture in a double boiler until thoroughly melted4 ,stir well and strain through a thick cloth or two thicknesses of cheese cloth wrung out in hot water4 ,when cold the fat forms a hard1 clean layer and any material adhering to the under side of the fat1 may be scraped off4 ,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 fat4 ,,to ,,render ,,fat ,,by ,,cold ,,water ,,method ,cut fat in small pieces4 ,cover with cold water4 ,heat slowly4 ,let cook until bubbling ceases4 ,press fat during heating so as to obtain all the oil possible4 ,when boiling ceases strain through cheesecloth and let harden4 ,if desired one-half teaspoon salt1 one-eighth teaspoon pepper1 #a teaspoon onion and #a teaspoon poultry seasoning may be added before straining4 ,,to ,,render ,,strong ,,flavored ,,fats ,to mutton1 duck or goose fat add equal amount of beef suet or vegetable fat and render same as suet4 ,this may then be used for shortening1 or pan broiling for meat or fish dishes1 and not have the characteristic taste of the stronger fats4 ,when rendering strong mutton1 duck or goose fats if a small whole onion is added the strong flavor of the fat is reduced4 ,remove the onion before straining4 ,it may be used in cooking4 ,,to ,,clarify ,,fat ,melt the fat in an equal volume of water and heat for a short time at a moderate temperature4 ,stir occasionally4 ,cool and remove the layer of fat which forms on the top1 scraping off any bits of meat or other material which may adhere to the other side4 ,fats which have formed on top of soups1 of cooked meats 7such as pot roast1 stews71 salt meats 7such as corned beef1 ham1 etc471 or strong fats1 such as from boiled mutton1 poultry and game1 may be clarified in this way and used alone or combined with other animal or vegetable fats in any savory dish4 ,,care ,,of ,,fat ,,after ,,being ,,used ,,for ,,cooking ,if fat is used for deep fat frying as croquettes1 doughnuts1 fritters1 etc41 while fat is still hot1 add a few slices raw potato and allow it to stay in the fat until it is cool4 ,remove potato--strain fat1 allow to harden and it is ready to use4 ,the potato absorbs odors from fat4 ,,how ,,to ,,make ,,savory ,,fats ,,fat #a3 ,to #a pound of unrendered fat 7chopped fine7 add #a slice of onion about one-half inch thick and two inches in diameter1 #a bay leaf1 #a teaspoonful salt1 and about one-eighth teaspoonful of pepper4 ,render in a double boiler and strain4 ,,fat #b3 ,to #a pound unrendered fat 7chopped fine7 add #b teaspoonfuls of thyme1 #a slice onion1 about one-half inch thick and two inches in diameter1 one teaspoonful salt and about one-eighth teaspoonful pepper4 ,render in a double boiler and strain4 ,,fat #c3 ,to #a pound unrendered fat 7chopped fine7 add #a teaspoonful thyme1 #a teaspoonful marjoram1 one-half teaspoonful rubbed sage1 #a teaspoonful salt1 and about one-eighth teaspoonful pepper4 ,render in a double boiler and strain through fine cloth4 ,,extension ,,of ,,table ,,fats ,a4 ,butter or other fat may be extended to double its original bulk and reduce the cost of the fat #dj per cent4 ,a patented churn1 any homemade churn1 mayonnaise mixer1 or bowl and rotary beater may be used for the purpose4 ,to any quantity of butter heated until slightly soft add equal quantity of milk1 place in the churn1 add one teaspoon salt for each one pound of butter used4 ,blend thoroughly in churn1 mayonnaise mixer1 or in bowl with rotary beater until of even consistency4 ,place in refrigerator to harden4 ,vegetable coloring1 such as comes with margarine or may be purchased separately1 may be added if a deeper yellow color is desired4 ,b4 #a lb4 butter #a quart milk 7#b pint bottles preferred7 #a tablespoon granulated gelatine #a-a_/b teaspoons salt ,soak gelatine in one-half cup of the milk4 ,when softened1 dissolve over hot water4 ,let butter stand in warm place1 until soft4 ,add gelatine mixture1 milk and salt and beat with ,dover beater until thoroughly mixed 7about #ae minutes74 ,vegetable coloring such as comes with margarine may be added if desired4 ,do not put on ice4 ,c4 #a lb4 butter #a quart milk 7#b pint bottles preferred7 #a tablespoon granulated gelatine #a-a_/b teaspoons salt #a cup peanut butter ,soak gelatine in one-half cup of the milk4 ,when softened1 dissolve over hot water4 ,let butter stand in warm place1 until soft4 ,add gelatine mixture1 peanut butter1 milk and salt and beat with rotary egg beater until thoroughly blended 7about #ae minutes74 ,vegetable coloring such as comes with margarine may be added if desired4 ,put in cool place to harden but do not put on ice as the gelatine would cause the mixture to flake4 ,it is preferable to make up this mixture enough for one day at a time only4 ,d4 ,to #a pound of butter or butter substitute add one cup peanut butter4 ,blend thoroughly with wooden spoon or butter paddle2 this may be used in place of butter as a new and delightful variation4 ,e4 ,to #a pound softened butter add #a pound softened butter substitute 7oleomargarine1 nut margarine1 vegetable margarine7 or hydrogenated fat4 ,blend thoroughly with butter paddle or wooden spoon and use as butter4 ,,suggestions ,,for ,,pastry ,whole wheat makes a more tasty crust than bread flour and all rye pastry has even better flavor than wheat flour pastry4 ,half wheat or rye and the other half cornmeal 7white or yellow7 makes an excellent pastry for meat or fish pie4 ,if cornmeal is added1 use this recipe3 ,,cornmeal ,,pastry ,,for ,,meat ,,or ,,fish #a_/b cup cornmeal #a_/b cup rye or wheat flour #b tablespoons fat #a_/c cup cold or ice water #a teaspoon baking powder ,sift dry ingredients4 ,cut in fat4 ,add water and roll out on well floured board4 ,,pastry ,,made ,,with ,,dripping ,well made1 digestible pastry should have a minimum of fat to make a crisp flaky crust4 ,it should be crisp1 not brittle2 firm1 not crumbly4 ,pastry may be made in large amounts1 kept in refrigerator for several days and used as needed4 ,roll out only enough for one crust at a time as the less pastry is handled1 the better4 ,,plain ,,pastry #a cup flour #a_/c cup fat #a_/b teaspoon salt ,about #a_/d cup cold or ice water ,mix flour and salt4 ,cut in fat and add just enough cold or ice water to make the mixture into a stiff dough4 ,roll out4 ,this recipe makes one crust4 ,,meat ,,or ,,fish ,,pie ,,crust #b cups flour #d teaspoons baking powder #a_/c cup any kind of dripping #a cup meat stock or milk #a teaspoon salt ,sift dry ingredients4 ,cut in fat if solid1 or add if liquid4 ,stir in meat stock or milk to make a soft dough4 ,place on top of meat or fish with gravy in greased baking dish and bake #cj to #dj minutes in moderately hot oven4 ,,various ,,uses ,,for ,,leftover ,,fats ,,creole ,,rice #b tablespoons savory drippings #c tablespoons flour #a teaspoon salt #a_/b teaspoon cayenne #a-a_/b cups tomato juice and pulp #a teaspoon onion juice #b tablespoons chopped green pepper #a tablespoon chopped olives #a cup of rice #a cup water ,wash rice and soak in water #cj minutes4 ,melt fat1 add dry ingredients and gradually the tomatoes4 ,stir in rice and other ingredients1 also the water in which rice was soaked4 ,cook slowly one-half hour or until rice is tender4 ,,potatoes ,,espagnole #b cups pared and sliced potatoes #b tablespoons bacon drippings #b tablespoons minced onion #a_/b teaspoon salt #a_/d tablespoon cayenne #a-a_/b cups boiling water #a tablespoon chopped green pepper or pimento ,melt drippings4 ,add onion and cook until slightly brown4 ,add other seasonings and water4 ,pour over potatoes4 ,let cook slowly in oven until potatoes are tender1 about #cj minutes4 ,,dumplings #b cups flour #a teaspoon salt #d teaspoons baking powder #b tablespoons drippings #a cup water1 meat stock or milk ,sift dry ingredients4 ,cut in fat4 ,gradually add liquid to make a soft dough4 ,roll out1 place on greased pan and steam #bj minutes1 or drop into stew and cook covered #cj minutes4 ,serve at once4 ,,potato ,,salad #b cups freshly cooked and diced potatoes #a_/c cup bacon drippings #a_/b teaspoon salt #b tablespoons chopped peppers #b tablespoons vinegar #a_/h teaspoon cayenne ,mix drippings1 salt1 pepper1 vinegar and cayenne4 ,add to the potatoes and mix thoroughly4 ,chill and serve4 ,cold cooked potatoes may be used1 but the flavor is better if mixed while potatoes are hot4 ,,soap #a can lye #f lbs4 fat 7,fat for soap should be fat which is no longer useful for culinary purposes47 #a quart cold water ,to lye add water--using enamel or agate utensil4 ,when cool add the fat which has been heated until liquid4 ,stir until of consistency of honey 7about #bj minutes74 ,two tablespoons ammonia or two tablespoons borax may be added for a whiter soap4 ,if stirred thoroughly this soap will float4 ,illustration3 ,the illustration shows various forms of food waste--the discarded outside leaves of lettuce and cabbage1 apple cores and parings1 stale bread and drippings4 ,,save ,,food ,,reasons ,,why ,,our ,,government ,,asks ,,us ,,not ,,to ,,waste ,,food1 ,,with ,,practical ,,recipes ,,on ,,the ,,use ,,of ,,leftovers ,elimination of food waste is to-day a patriotic service4 ,it is also a most effective method of solving our food problem4 ,this country1 like all the powers at war1 will undoubtedly be called upon to face increasing prices so long as the war continues1 and waste in any form is not only needless squandering of the family income1 but failure in devotion to a great cause4 ,food waste is due to poor selection of raw materials1 to careless storage and heedless preparation1 to bad cooking1 to injudicious serving1 and to the overflowing garbage pail4 ,to select food in such a way as will eliminate waste and at the same time insure the best possible return for money spent1 the housekeeper must purchase for nutriment rather than to please her own or the family palate4 ,when eggs are sixty and seventy cents a dozen their price is out of all proportion to their food value4 ,tomatoes at five or ten cents apiece in winter do not supply sufficient nutriment to warrant their cost1 nor does capon at forty-five cents a pound nourish the body any better than the fricassee fowl at twenty-eight cents4 ,in order to prevent such costly purchasing1 a knowledge of food values is necessary4 ,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 menu4 ,,group #a4--;,,foods ,,depended ,,on ,,for ,,mineral ,,matters1 ,,vegetable ,,acids1 ,,and ,,body-,,regulating ,,substances4 ,,fruits ,apples1 pears1 etc41 ,berries1 ,melons1 ,oranges1 lemons1 all citrus fruits4 ,,vegetables ,salads1 lettuce1 celery1 ,potherbs or greens ,tomatoes1 squash1 ,green peas1 green beans1 ,potatoes and root vegetables4 ,,group #b4--;,,foods ,,depended ,,on ,,for ,,protein4 ,milk1 skim milk1 cheese1 ,eggs1 ,meat1 ,poultry1 ,fish1 ,dried peas1 beans1 cow-peas1 ,nuts4 ,,group #c4--;,,foods ,,depended ,,on ,,for ,,starch4 ,cereals1 grains1 meals1 flour1 ,cereal breakfast foods1 ,bread1 ,crackers1 ,macaroni and other pastes1 ,cakes1 cookies1 starchy puddings1 ,potatoes1 other starchy vegetables1 ,bananas4 ,,group #d4--;,,foods ,,depended ,,on ,,for ,,sugar4 ,sugar1 ,molasses1 ,syrups1 ,dates1 ,raisins1 ,figs4 ,,group #e4--;,,foods ,,depended ,,on ,,for ,,fat4 ,butter and cream1 ,lard1 suet1 ,salt pork and bacon1 ,table and salad oils1 ,vegetable1 nut1 and commercial cooking fats and oils4 ,if from each of these groups the housekeeper1 when buying1 chooses the lowest-cost food1 she will provide the necessary nutriment for the least expenditure of money4 ,in war time such marketing is essential4 ,other causes of waste in food purchasing may be enumerated as follows3 ,ordering by telephone4 ,this permits the butcher or grocer1 who has no time to make selection of foods1 to send what comes ready to hand2 whereas if the housekeeper did her own selecting1 she could take advantage of special prices or leaders--food sold at cost or nearly cost to attract patronage4 ,buying out-of-season foods also makes marketing costly4 ,through lack of knowledge concerning the periods at which certain fruits and vegetables are seasonable1 and therefore cheaper and in best flavor1 housekeepers frequently pay exorbitant prices for poor flavored1 inferior products4 ,buying in localities where high rental and neighborhood standards compel the shopkeeper to charge high prices1 the consumer pays not only for the rent and the plate glass windows1 but for display of out-of-season delicacies1 game and luxury-foods4 ,markets should be selected where food in season is sold2 where cleanliness and careful attention prevail rather than showy display4 ,many a dollar is foolishly spent for delicatessen foods4 ,the retail cost of ready prepared foods includes a fraction of the salary of the cook and the fuel1 as well as the regular percentage of profit4 ,the food1 also1 is not so nourishing or flavorsome as if freshly cooked in the home kitchen4 ,buying perishable foods in larger quantities than can be used immediately4 ,too frequently meats1 fish1 eggs1 vegetables1 milk and cream are purchased in quantities larger than needed for immediate consumption1 and lack of knowledge of use of left-overs causes what is not eaten to be discarded4 ,buying non-perishable foods in small quantities instead of in bulk4 ,food costs on an average #ej to #ge per cent4 more when purchased in small quantities4 ,select a grocer who keeps his goods in sanitary condition and who will sell in bulk2 then do your purchasing from him on a large scale and extend the sanitary care to your own storeroom4 ,buying foods high in price but low in food value4 ,asparagus1 canned or fresh1 is not as nourishing1 for instance1 as canned corn or beans4 ,strawberries out of season do not compare with dates1 figs or raisins which are to be had at all times4 ,buying without planning menus4 ,by this carelessness foods are often purchased which do not combine well1 and therefore do not appeal to the appetite1 and so are wasted4 ,unplanned meals also lead to an unconscious extravagance in buying and an unnecessary accumulation of left-overs4 ,buying foreign brands when domestic brands are cheaper and often better4 ,leaving the trimmings from meats and poultry at the butcher's4 ,bring these home and fry out the fatty portions for dripping2 use all other parts for the stock pot4 ,having purchased for nutriment and in sufficiently large quantities to secure bulk rates1 careful storage is the next step in the prevention of waste4 ,flour1 cereals and meals become wormy if they are not kept in clean1 covered utensils and in a cool place4 ,milk becomes sour1 especially in summer4 ,this can be prevented by scalding it as soon as received1 cooling quickly1 and storing in a cold place in covered1 well-scalded receptacles4 ,sour milk should not be thrown out4 ,it is good in biscuits1 gingerbread1 salad dressings1 cottage cheese1 pancakes or waffles1 and bread making4 ,meats should not be left in their wrappings4 ,much juice soaks into the paper1 which causes a loss of flavor and nutriment4 ,store all meat in a cool place and do not let flies come in contact with it4 ,bread often molds1 especially in warm1 moist weather4 ,trim off moldy spots and heat through4 ,keep the bread box sweet by scalding and sunning once a week4 ,cheese molds4 ,keep in a cool1 dry place4 ,if it becomes too dry for table use1 grate for sauces or use in scalloped dishes4 ,winter vegetables wilt and dry out4 ,store in a cool place4 ,if cellar space permits1 place in box of sand1 sawdust or garden earth4 ,potatoes and onions sprout4 ,cut off the sprouts as soon as they appear and use for soup4 ,soak1 before using1 vegetables which have sprouted4 ,fruits must be stored carefully so as to keep the skins unbroken4 ,broken spots in the skin cause rapid decay4 ,do not permit good fruit to remain in contact with specked or rotted fruit4 ,stored fruit should be looked over frequently and all specked or rotted fruit removed4 ,sweet potatoes are an exception4 ,picking over1 aggravates the trouble4 ,see that these vegetables are carefully handled at all times2 if rot develops1 remove only those that can be reached without danger of bruising the sound roots4 ,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 other4 ,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 air4 ,lettuce and greens wilt4 ,wash carefully as soon as received and use the coarse leaves for soup4 ,shake the water from the crisp portions and store in a paper bag in a cold refrigerator4 ,lemons when cut often grow moldy before they are used4 ,when lemons are spoiling1 squeeze out the juice1 make a syrup of one cup of sugar and one cup of water1 boil ten minutes and add lemon juice in any amount up to one cup4 ,bring to boiling point and bottle for future use4 ,this bottled juice may be used for puddings1 beverages1 etc4 ,if only a small amount of juice is needed1 prick one end of a lemon with a fork4 ,squeeze out the amount needed and store the lemon in the ice-box4 ,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 up4 ,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 used4 ,vegetables are wasted in preparation by too thick paring1 the discarding of coarse leaves such as are found on lettuce1 cabbage and cauliflower1 discarding wilted parts which can be saved by soaking1 throwing away tips and roots of celery and the roots and ends of spinach and dandelions4 ,all these waste products can be cooked tender1 rubbed through a sieve and used with stock for vegetable soup1 or with skimmed milk for cream soup4 ,such products are being conserved by the enemy1 even to the onion skin1 which is ground into bread-making material4 ,throwing away the water in which vegetables have been cooked wastes their characteristic and valuable element--the mineral salts4 ,cooking them so much that they become watery2 under-cooking so that they are hard and indigestible2 cooking more than is required for a meal2 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 material4 ,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 sink4 ,such water should be used for soup making4 ,fruits are wasted by throwing away the cores and skins1 which can be used for making sauces1 jams and jellies1 the latter being sweetened with corn syrup instead of sugar4 ,rhubarb is wasted by removing the pink skin from young rhubarb1 which should be retained to add flavor and color-attractiveness to the dish4 ,raw food in quantity is frequently left in the mixing bowl1 while by the use of a good flexible knife or spatula every particle can be saved4 ,a large palette knife is as good in the kitchen as in the studio4 99 99 99 99 99 ,the next step in food preparation is cooking1 and tons of valuable material are wasted through ignorance of the principles of cooking4 ,bad cooking1 which means under-cooking1 over-cooking or flavorless cooking1 renders food inedible1 and inedible food contributes to world shortage4 ,fats are wasted in cooking by being burned and by not being carefully utilized as dripping and shortening4 ,the water in which salt meat1 fresh meat1 or poultry has been boiled should be allowed to cool and the fat removed before soup is made of it4 ,such fat can be used1 first of all1 in cooking1 and then any inedible portions can be used in soap making4 99 99 99 99 99 ,tough odds and ends of meat not sightly enough to appear on the table are often wasted4 ,they can be transformed by long cooking into savory stews1 ragouts1 croquettes and hashes1 whereas1 if carelessly and insufficiently cooked1 they are unpalatable and indigestible4 ,scraps of left-over cooked meat should be ground in the food-chopper and made into appetizing meat balls1 hashes or sandwich paste4 ,if you happen to have a soft cooked egg left over1 boil it hard at once4 ,it can be used for garnishes1 sauces1 salads or sandwich paste4 99 99 99 99 99 ,use all bits of bread1 that cannot be used as toast1 in puddings1 croquettes1 scalloped dishes or to thicken soup4 99 99 99 99 99 ,don't throw away cold muffins and fancy breads4 ,split and toast them for next day's breakfast4 99 99 99 99 99 ,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 family4 ,the individual food requirements differ according to age1 sex1 vocation and state of health4 ,each should be considered before the food is served1 then there will be no waste on the plates when the meal is over4 ,the following table1 showing the daily requirement of calories for men and women in various lines of work1 illustrates this point3 ,,women ,,calories ,sedentary work 444 #b1djj ,active work 444 #b1gjj ,hard manual labor 444 #c1bjj ,,men ,,calories ,sedentary work 444 #b1gjj ,active work 444 #c1dej ,hard manual labor 444 #d1aej ,although the serving of food should be carefully planned so as to prevent waste1 care should be taken that growing children have ample food4 ,it is a mistake to suppose that a growing child can be nourished on less than a sedentary adult4 ,a boy of fourteen who wants to eat more than his father probably needs all that he asks for4 ,we must not save on the children2 but it will be well to give them plain food for the most part1 which will not tempt them to overeat1 and tactfully combat pernickety1 overfastidious likes and dislikes4 ,the ,united ,states ,food ,administration is preaching the gospel of the clean plate1 and this can be accomplished by serving smaller portions1 insisting that all food accepted be eaten2 by keeping down bread waste1 cutting the bread at the table a slice at a time as needed2 by cooking only sufficient to supply moderately the number to be fed1 and no more4 ,it is a false idea of good providing that platters must leave the table with a generous left-over4 ,waste of cooked food is a serious item in household economy1 and no matter how skillfully leftovers are utilized1 it is always less expensive and more appetizing to provide fresh-cooked foods at each meal4 ,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 pail4 ,but the ,secretary of the ,united ,states ,department of ,agriculture is responsible for the statement that #gej1jjj1jjj worth of food has been wasted annually in the ,american kitchen4 ,undoubtedly a large part of this wastefulness was due to ignorance on the part of the housewife1 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 bills4 ,according to a well-known domestic scientist1 the only things which should find their way to the garbage pail are3 ,egg shells--after being used to clear coffee4 ,potato skins--after having been cooked on the potato4 ,banana skins--if there are no tan shoes to be cleaned4 ,bones--after having been boiled in soup kettle4 ,coffee grounds--if there is no garden where they can be used for fertilizer1 or if they are not desired as filling for pincushions4 ,tea leaves--after every tea-serving1 if they are not needed for brightening carpets or rugs when swept4 ,asparagus ends--after being cooked and drained for soup4 ,spinach1 etc4--decayed leaves and dirty ends of roots4 ,if more than this is now thrown away1 you are wasting the family income and not fulfilling your part in the great world struggle4 ,your government says that it is your business to know what food your family needs to be efficient2 that you must learn how to make the most of the foods you buy2 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 home4 ,the art of utilizing left-overs is an important factor in this prevention of waste4 ,the thrifty have always known it4 ,the careless have always ignored it4 ,but now as a measure of home economy as well as a patriotic service1 the left-over must be handled intelligently4 ,the following recipes show how to make appetizing dishes from products that heretofore in many homes have found their way to the extravagant pail4 ,in these recipes1 sauces are prominent because they are of great value in making foods of neutral flavor1 especially the starchy winter vegetables1 and rice1 macaroni and hominy1 as attractive as they are nutritious2 salads are included1 since these serve to combine odds and ends of meats and vegetables2 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 acceptable2 desserts made of crumbs of bread and cake1 or left-over cereals1 are among the major economies if they are worked out in such a way that they do not involve the extravagant use of other foodstuffs4 ,all the recipes in this economy cook-book have been thoughtfully adapted to the conditions of the time1 and will show the practical housekeeper how to supply wholesome1 flavorsome food for the least cost4 99 99 99 99 99 ,,sauces ,,make ,,leftovers ,,attractive ,,white ,,sauce #a_/d cup flour #a_/d cup fat #a teaspoon salt #a_/h teaspoon cayenne #a-a_/b cups milk ,melt fat4 ,add dry ingredients and a little of the milk4 ,bring to boiling point4 ,continue adding milk a little at a time until all is added4 ,serve with vegetables1 fish1 eggs1 meats4 ,,white ,,sauce ,,with ,,cheese #a_/b cup cheese 7cream or ,american7 added to #a-a_/b cups white sauce ,excellent to serve with macaroni1 hominy or vegetables4 ,,white ,,sauce ,,with ,,shrimps #a_/b cup shrimps #a_/d teaspoon salt #a cup white sauce ,serve on toast1 or with starchy vegetables4 ,,white ,,sauce ,,with ,,horseradish ,,and ,,pimento #a_/d cup horseradish #a tablespoon chopped pimento #a cup white sauce ,,serve ,,with ,,boiled ,,beef1 ,,hot ,,or ,,cold1 ,,or ,,with ,,cold ,,roast ,,beef4 ,,white ,,sauce ,,with ,,egg #a cup white sauce #b sliced hard-cooked eggs #a_/h teaspoon cayenne #a_/h teaspoon salt ,excellent for spinach and vegetables1 or fish4 ,,brown ,,sauce #a_/d cup fat #a_/c cup flour #a teaspoon salt #a_/h teaspoon of cayenne #a-a_/b cups brown stock1 or #a-a_/b cups water and #b bouillon cubes #a_/b teaspoon ,worcestershire sauce ,melt fat until brown4 ,add flour4 ,heat until brown4 ,add liquid gradually1 letting come to boiling point each time before adding more liquid4 ,when all is added1 #a teaspoon kitchen bouquet may be added if darker color is desired4 ,,brown ,,sauce ,,with ,,olives #a cup brown sauce #c tablespoons chopped olives ,make brown sauce as given in foregoing recipe1 then while it is hot stir in the chopped olives1 and serve4 ,,brown ,,sauce ,,with ,,peanuts #a cup brown sauce #a_/d cup chopped peanuts #a_/h teaspoon salt ,a good sauce to serve with rice1 macaroni1 hominy or other starchy foods4 ,it supplies almost a meat flavor to these rather insipid foods4 ,,mushroom ,,sauce #a cup brown sauce #a_/b cup chopped mushrooms ,add mushrooms to fat and flour before adding liquid4 ,if fresh mushrooms are used1 cook for two or three minutes after adding liquid4 ,,vegetable ,,sauces #a_/d cup fat #a_/d cup flour #a teaspoon salt #a_/h teaspoon cayenne #b cups vegetable stock1 or #a cup vegetable stock #a cup milk4 ,vegetable stock is the water in which any vegetable is cooked4 ,make as white sauce4 ,,drawn ,,butter ,,sauce #a_/c cup butter substitute #a_/d cup flour #a_/b teaspoon salt #a_/h teaspoon cayenne #a cup boiling water #b tablespoons chopped parsley ,make as white sauce1 reserving #b tablespoons of the fat to add just before serving4 ,,tomato ,,sauce #a_/d cup fat #a_/d cup flour #a teaspoon salt #a_/d teaspoon cayenne #a teaspoon ,worcestershire #a teaspoon onion juice #a-a_/b cups tomato ,melt fat2 add dry ingredients and gradually the liquid1 letting sauce come to boiling point each time before adding more liquid4 ,,fruit ,,sauce ,,for ,,pudding #a_/d cup fat #a_/b cup milk #a_/b cup powdered sugar #a teaspoon vanilla1 or #a tablespoon brandy #a cup mashed cooked fruit ,mix thoroughly4 ,let chill and serve with steamed or baked pudding4 ,,cocoanut ,,sauce #a_/b cup milk #a_/b cup cocoanut and milk #b tablespoons corn syrup #b tablespoons cornstarch #a teaspoon vanilla ,mix ingredients4 ,bring to boiling point over direct fire4 ,cook over hot water #bj minutes4 ,use with leftover stale cake1 baked or steamed puddings4 ,if canned cocoanut containing milk is used1 plain milk may be omitted4 ,,molasses ,,sauce #a cup molasses #b tablespoons fat #a tablespoon flour1 plus #a tablespoon cold water #a-a_/b tablespoons vinegar ,mix together4 ,bring to boiling point and serve with any pudding4 ,,french ,,sauce #a cup 7crystal7 corn syrup #a_/h teaspoon salt #a egg #a_/b cup water #a tablespoon cream #a teaspoon vanilla ,beat egg light4 ,pour on gradually the hot corn syrup and water1 beating egg with eggbeater4 ,add cream and vanilla4 ,serve at once4 ,,spice ,,sauce #a_/b cup corn syrup #a egg #a_/c cup milk #a_/b teaspoon cinnamon #a_/b teaspoon nutmeg #a_/b teaspoon vanilla ,mix corn syrup and spices4 ,add beaten yolks and milk4 ,cook over hot water until thick4 ,add vanilla and beaten whites4 ,serve hot or cold4 ,,maple ,,spice ,,sauce #c tablespoons fat #a_/c cup maple sugar #b eggs #a_/b teaspoon cinnamon #a_/b teaspoon allspice #a_/b teaspoon vanilla #a_/c cup milk ,cream fat1 sugar and spices4 ,add beaten yolks and milk4 ,cook in double boiler until thick4 ,add vanilla and beaten whites4 ,serve hot or cold4 ,,tomato ,,sauce ,,with ,,cheese #a cup tomato sauce #a_/b cup grated cheese ,add cheese while sauce is hot and just before serving4 ,do not boil sauce after adding cheese4 ,,mexican ,,sauce ,to one cup tomato sauce1 add #b tablespoons chopped green pepper #c tablespoons chopped celery #c tablespoons chopped carrot ,,hard ,,sauce #a_/c cup butter substitute or hydrogenated oil #a_/c cup corn syrup #a_/c cup sugar #a teaspoon flavoring ,cream all together4 ,this method reduces the necessary sugar two-thirds4 ,,lemon ,,or ,,orange ,,sauce #a_/b cup corn syrup #a tablespoon fat #a_/d cup lemon juice #a teaspoon lemon rind #b tablespoons cornstarch #c tablespoons lemon juice #a_/b cup orange juice #b teaspoons orange rind #a tablespoon flour #a tablespoon water ,mix ingredients4 ,bring to boiling point and serve4 ,,cranberry ,,sauce ,,with ,,raisins #a cup cranberries #a cup water #a cup corn syrup #a_/b cup raisins or nuts #b tablespoons fat ,cook cranberries in water until they are soft and the water is almost entirely absorbed4 ,add other ingredients and cook about #bj minutes slowly until thick enough to use as sauce4 ,,the ,,use ,,of ,,gelatine ,,in ,,combining ,,leftovers ,,leftover ,,fruit ,,mold #b tablespoons cold water #b tablespoons gelatine ,let stand until gelatine is soft4 ,add #a pint boiling water1 or fruit juice from canned fruit4 #a_/d cup lemon juice #b_/c cup corn syrup1 or #a_/b cup sugar ,stir until gelatine is dissolved4 ,add #a cup leftover fruit4 ,place in mold which has been dipped in cold water4 ,stir occasionally while hardening so fruit does not settle to the bottom4 ,or a little gelatine may be poured in mold and allowed to grow almost hard2 then some fruit arranged on it and more gelatine poured in4 ,repeat until mold is filled2 then chill1 and turn out carefully4 ,,molded ,,vegetable ,,salad #a-a_/b cups boiling tomato juice and pulp #b tablespoons cold water #b tablespoons gelatine #a teaspoon salt #a_/d teaspoon paprika #a_/d teaspoon ,worcestershire sauce #b cups of any one vegetable1 or of mixed vegetables ,soften gelatine in the cold water4 ,add other ingredients and chill4 ,stir once or twice while chilling so vegetables do not settle to the bottom4 ,,molded ,,meat ,,or ,,fish ,,loaf #b tablespoons gelatine #b tablespoons cold water #a cup boiling gravy1 tomato juice1 or #a cup boiling water into which #a bouillon cube has been dissolved #a cup left-over meat or fish chopped fine #a cup chopped celery or cooked vegetable #a teaspoon salt #a_/h teaspoon cayenne ,soften gelatine in cold water4 ,add other ingredients4 ,stir until gelatine is dissolved4 ,pour into mold dipped into cold water4 ,chill4 ,stir once or twice while hardening so meat does not settle to the bottom4 ,serve with salad dressing4 ,,rice ,,imperial #a cup cooked rice #a cup corn syrup #a tablespoon gelatine #b tablespoons water #a_/b cup cherries or other cooked fruit #a_/b cup nuts #a_/b cup juice of fruit ,chill and serve4 ,,cream ,,salad ,,mold #a cup cooked salad dressing #b tablespoons gelatine #b cups any left-over fish1 meat or vegetables #b tablespoons cold water ,use any well-seasoned salad dressing4 ,soften the gelatine in the cold water4 ,dissolve over boiling water4 ,add to salad dressing4 ,add other ingredients well seasoned and chill4 ,,cheese ,,mold #a pint cottage cheese #a_/b cup pimento or green pepper #a cup milk #b teaspoons salt #a_/d teaspoon cayenne #b tablespoons granulated gelatine #d tablespoons cold water ,soften gelatine in the cold water4 ,dissolve over hot water4 ,add all ingredients4 ,mix thoroughly and place in mold which has been rinsed with cold water4 ,when firm1 serve as salad4 ,,fruit ,,sponge #b tablespoons gelatine softened in #a_/c cup cold water #a pint clabbered milk1 or fruit juice #a cup sugar #a teaspoon vanilla #a cup crushed fruit #b egg whites ,mix gelatine with milk4 ,add sugar4 ,when it begins to thicken1 beat with rotary beater4 ,add vanilla and fruit4 ,fold in egg whites and turn into mold4 ,apple sauce1 strawberries1 rhubarb1 pineapple or raspberries may be used4 ,,oriental ,,salad #a tablespoon gelatine #b cups boiling water #c_/d cup sugar #a_/b cup lemon juice #a_/b cup grated cocoanut #b cups apples1 chopped #a cup celery #a_/b cup chopped nuts #c pimentoes #a tablespoon grated onion #a_/c teaspoon salt ,soften gelatine in #b tablespoons cold water1 then dissolve in the boiling water1 but do not cook after gelatine is put in4 ,add all other ingredients4 ,mold and chill4 ,serve with cooked or mayonnaise salad dressing1 plain or on lettuce leaves4 ,,salads ,,provide ,,an ,,easy ,,method ,,of ,,using ,,leftovers ,,mixed ,,vegetable ,,salad #a cup cooked potatoes #a cup cooked carrots #a cup cooked peas #a cup cooked beets ,make a ,french dressing of #a_/b cup oil #a_/b teaspoon salt #b tablespoons vinegar #a_/h teaspoon cayenne ,mix dressing thoroughly and pour over the vegetables4 ,if vegetables are kept in different bowls instead of mixed together1 the flavor of the salad is improved4 ,any vegetable may be used in this way4 ,let stand #cj minutes4 ,when ready to serve1 place each portion in a nest made of two lettuce leaves or other salad1 green4 ,if desired1 cooked dressing may be mixed with the vegetable in place of ,french dressing1 or may be served with it4 ,,egyptian ,,salad #a cup left-over baked beans1 cooked dried peas1 or beans or lentils1 or cooked rice1 rice4 #a cup chopped celery #c tablespoons chopped pepper #c tablespoons chopped pickle #a cup cooked salad dressing ,mix ingredients thoroughly and let stand #cj minutes to blend flavor thoroughly4 ,,cabbage1 ,,peanut ,,and ,,apple ,,salad #b cups chopped cabbage #a cup peanuts #a cup chopped apples #a cup salad dressing ,mix ingredients and serve with ,french dressing4 ,this salad looks very appetizing when served in cups made of hollowed out red apples1 the pulp removed being used in the salad4 ,,cheese ,,salad #a cup ,american or cream cheese #b tablespoons vinegar #a_/c cup oil #a_/b teaspoon salt #a_/h teaspoon cayenne #b tablespoons chopped olives #c tablespoons chopped nuts ,blend all ingredients thoroughly4 ,shape as desired and chill4 ,serve with ,french dressing4 7,if ,american cheese is used1 grate or cut fine47 ,,fruit ,,salad ,left-over small portions of fruits may be blended in almost any combination to form a salad4 ,plain ,french dressing or ,french dressing made with fruit juice in place of vinegar1 or cooked dressing or mayonnaise may be combined with the fruit4 ,bananas combine well with any other fruit and1 being the least expensive fruit1 may be used as the basis of fruit salads4 ,,mandalay ,,salad #a cup cooked peas or carrots #a cup cooked cold rice ,mix with dressing made of #a_/c cup oil #a tablespoon vinegar #a_/d teaspoon salt #a_/h teaspoon cayenne #a_/d teaspoon curry powder ,mix all ingredients2 serve cold1 either plain1 on lettuce leaves1 or in nests made of cabbage or celery4 ,,potato ,,salad #b cups potatoes from fresh-cooked1 or left-over baked1 boiled or mashed potatoes4 #a_/d cup chopped parsley #a teaspoon onion juice #a cup cooked salad dressing #c tablespoons chopped green pepper may be added if desired4 ,if mixed while cooked dressing is hot1 then chilled1 the flavor is much improved4 ,left-over mashed potatoes may be combined with cooked corn and green pepper for a delicious salad4 ,,meat ,,or ,,fish ,,salad #a cup left-over meat or fish #c tablespoons chopped pickle #a_/b cup chopped celery #a cup cooked salad dressing ,mix ingredients thoroughly and serve4 ,if one-quarter cup of ,french dressing is mixed with meat or fish1 #cj minutes before adding other ingredients1 the flavor is much improved4 ,,cauliflower ,,salad #a cup cooked cauliflower #a cup cooked salad dressing #c tablespoons chopped pickle #a tablespoon chopped pimento #a tablespoon vinegar ,blend ingredients thoroughly and serve4 ,cauliflower which has been creamed or scalloped may be used1 if sauce is carefully rinsed from the vegetable4 ,,carrot ,,salad ,grind raw carrot in food chopper4 ,make ,french dressing with chicken fat instead of oil4 ,mix ingredients and serve4 #a cup raw carrots #a_/b cup oil 7preferably oil from chicken fat7 #a tablespoon vinegar #a_/b teaspoon salt #a tablespoon parsley #a_/h teaspoon paprika ,,hindu ,,salad #b tablespoons flour #a teaspoon salt #a egg #a_/h teaspoon cayenne #b tablespoons granulated gelatine1 plus #b tablespoons cold water #a teaspoon mustard #a teaspoon curry powder #c tablespoons melted fat #a cup milk #a_/c cup vinegar #b cups cooked rice #b tablespoons chopped olives ,mix dry ingredients1 add egg and blend thoroughly4 ,add melted fat1 milk and vinegar4 ,cook over hot water until thick as custard4 ,soften gelatine in cold water4 ,add to the hot dressing4 ,when dissolved add rice and olives1 place in mold and chill4 ,serve plain or with #a_/b cup ,french dressing4 ,,the ,,use ,,of ,,stale ,,bread1 ,,cake1 ,,and ,,leftover ,,cereal ,,date ,,crumb ,,pudding #a cup dried crumbs #a pint hot milk ,let stand until milk is absorbed1 then add #a_/d teaspoon salt #a_/b cup molasses #a_/b teaspoon cinnamon #a cup dates1 cut small #a egg #a_/b teaspoon mixed cloves1 nutmeg1 allspice1 ginger ,mix ingredients4 ,bake #dj minutes in moderately hot oven4 ,this pudding is so well flavored that it does not really require a sauce1 but if one is desired the molasses sauce on page 99#hf1 or the hard or lemon sauce on page 99#hg will be found to suit4 ,,fig ,,pudding #a_/d lb suet #a_/b lb chopped figs #a cup sour apple 7cored1 pared and chopped7 #a cup milk #a_/b cup molasses #a_/b cup corn syrup #a cup breadcrumbs #b eggs #a_/c cup flour ,cream suet2 add figs1 apple and corn syrup4 ,pour milk over bread4 ,add yolks1 beaten4 ,combine4 ,add flour and egg whites4 ,steam #d hours4 ,,fruit ,,tapioca #a_/d cup pearl tapioca #a_/c cup corn syrup1 or #a_/d cup sugar #a_/h teaspoon salt #a cup water #a cup milk #a cup fruit ,soak tapioca in the water over night4 ,add the other ingredients except the fruit and cook over hot water until the tapioca is clear4 ,add fruit and #a teaspoon vanilla and chill4 ,,rice ,,fruit ,,custard #a_/c cup rice #a cup milk #a_/c cup corn syrup #a teaspoon vanilla #a_/h teaspoon salt #a egg #a cup fruit ,cook rice with milk in double boiler #cj minutes4 ,add other ingredients and cook #aj minutes4 ,chill and serve4 ,,nut ,,and ,,fruit ,,pudding #a cup stale breadcrumbs #b cups scalded milk #a_/b cup corn syrup #a_/b cup chopped nuts #b eggs #a_/h teaspoon salt #a_/b teaspoon vanilla #c_/d cup chopped figs1 dates or raisins ,pour scalded milk over breadcrumbs4 ,beat eggs4 ,add other ingredients4 ,bake #be to #ce minutes in moderate oven4 ,,chocolate ,,bread ,,pudding #a cup crumbs #b cups milk #a oz4 chocolate #a_/c cup sugar #a_/b cup corn syrup #b eggs #a_/h teaspoon salt #a_/b teaspoon vanilla ,use whites for meringue with #b tablespoons corn syrup4 ,,cake ,,croquettes #a pint stale cake crumbs #a cup milk ,soak #a hour2 heat and add #b yolks of eggs #b teaspoons vanilla ,chill1 shape1 roll in eggs and crumbs and brown in frying pan4 ,serve with hard sauce4 ,,cereal ,,fruit ,,pudding #b cups milk #a cup any ready-to-eat cereal #a egg 7beaten7 #a_/c cup molasses #a_/b teaspoon salt #a_/b teaspoon cinnamon #a cup raisins1 dates or prunes ,mix ingredients4 ,bake #cj to #dj minutes in moderately hot oven4 ,,scalloped ,,fish #b cups crumbs #b cups fish #b tablespoons chopped parsley #a_/d cup fat #a_/d cup flour #a_/h teaspoon pepper #b teaspoons onion juice #a-a_/b cups milk #a teaspoon salt #b tablespoons fat ,melt fat1 add dry ingredients and gradually the liquid to make a smooth sauce4 ,add onion juice1 lemon juice1 parsley and fish4 ,mix with crumbs #b tablespoons fat4 ,place crumbs on top4 ,bake in greased pan #be minutes4 ,,spanish ,,casserole #b cups cooked rice #a quart tomatoes #a_/d to #a lb4 hamburg steak #a_/h teaspoon pepper #c teaspoons salt #b tablespoons onions1 chopped #a_/h teaspoon cayenne ,add rice to tomatoes4 ,add seasoning and meat1 browned4 ,bake in casserole about #b hours4 ,,peanut ,,loaf #c cups stale bread crumbs #b cups milk #b teaspoons salt #a_/h teaspoon pepper #a_/d teaspoon poultry seasoning #a tablespoon onion juice and pulp #b eggs #d teaspoons baking powder #a-a_/b cups chopped peanuts ,add bread to milk2 add seasoning1 beaten eggs1 baking powder1 and peanuts4 ,pour into greased1 lined baking tin4 ,bake in moderate oven #dj minutes4 ,,cheese ,,entree #a cup cooked farina or rice #a cup cheese #a cup nuts #a cup milk #a_/h teaspoon cayenne #a egg #a teaspoon salt ,mix ingredients thoroughly4 ,bake in greased dish #cj minutes4 ,,bean ,,loaf #b cups cold cooked beans #a egg beaten #a cup breadcrumbs #a_/h teaspoon pepper #a tablespoon minced onion #b tablespoons catsup #a_/d teaspoon salt ,shape into loaf4 ,bake #be minutes4 ,serve with tomato sauce4 ,,royal ,,french ,,toast ,use leftover bread as ,french toast by dipping in mixture of #a cup milk #a tablespoon corn syrup #a egg beaten ,then brown in frying pan in small amount of fat4 ,spread with marmalade1 jelly1 cocoanut1 or preserves and serve as dessert4 ,,dried ,,fruit ,,pudding ,one cup dried apricots1 peaches or prunes soaked two hours in two cups of water4 #a cup bread crumbs #b_/c cup corn syrup #a teaspoon orange or lemon rind #b eggs #a_/h teaspoon salt #a teaspoon lemon juice #a_/b cup chopped nuts ,mix ingredients4 ,place in greased baking dish and bake #cj minutes in moderately hot oven4 ,,cheese ,,sauce ,,on ,,bread #a_/d cup fat #a pint milk #b qts4 milk #a_/d cup flour #a_/d teaspoon cayenne #a cup cheese ,make as white sauce and add cheese4 ,pour over bread1 sliced and toasted4 ,bake in moderate oven4 ,,surprise ,,cereal #c cups dried breadcrumbs #c tablespoons maple syrup #a_/b teaspoon salt ,mix thoroughly and place in moderately hot oven for #bj minutes1 stirring frequently4 ,remove and serve as breakfast food4 ,very inexpensive and delicious4 ,graham1 corn or oatmeal bread is best for this purpose1 but any bread may be used4 ,,surprise ,,croquettes #a cup leftover cereal #a cup chopped peanuts #a_/b cup dried breadcrumbs #a beaten egg ,shape as croquettes and bake in oven or pan-broil4 ,serve with tart jelly4 ,,cheese ,,straws #a cup stale bread #a_/h teaspoon cayenne #a_/b cup grated cheese #a_/d cup milk #b_/c cup flour #a_/d teaspoon salt ,make into dough2 roll #a_/d inch thick4 ,cut into strips #f inches long and #a_/b inch wide4 ,place on baking sheet4 ,bake #bj minutes in moderate oven4 ,serve with soup1 salad1 or pastry4 ,,soups ,,utilize ,,leftovers ,in nearly every case when meat is purchased1 some bone is paid for4 ,too frequently this is either left at the market or thrown away in the home4 ,bones1 gristle1 tough ends1 head and feet of chickens1 head1 fins and bones of fish1 etc41 should be utilized for making soup4 ,if a meat or fish chowder with plenty of vegetable accompaniment is served1 no other meat is required for the usual home meal4 ,if a cream of dried or fresh vegetables1 or a meat stock soup with plenty of vegetables or cereal content1 is served1 the amount of meat eaten with the main course of the meal will be materially lessened4 ,soups may be a most economical method of using water in which meat1 fish or vegetables have been cooked2 also of utilizing small portions of leftover meats1 fish1 vegetables or cereal4 ,cream soups are made by cooking vegetables or cereal1 then utilizing the water in which they are cooked as part of the liquid for the soup4 ,outer parts or wilted parts of vegetables may be utilized for soups instead of being discarded4 ,water in which ham or mutton has been boiled makes an excellent basis for dried or fresh vegetable soups4 ,in fact1 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 seasoned4 ,,cream ,,soup #a_/c cup fat #a_/c cup flour #a teaspoon salt #a cup cereal or vegetable #a_/d teaspoon cayenne #a pt4 milk #a pt4 water1 in which vegetable or cereal was cooked1 or leftover water in which meat was cooked4 ,melt fat1 add dry ingredients and1 gradually1 liquid4 ,when at boiling point1 add vegetables or cereal and serve4 ,,meat ,,stock ,leftover bits of meat1 bone1 or gristle may be used alone or with some fresh meat and bone from shin or neck4 ,to each #a lb4 of meat and bone1 add #a qt4 cold water4 ,let stand #a hour4 ,cover and bring slowly to boiling point and simmer #b to #c hours4 ,remove bones and meat4 ,let stand until cold4 ,skim off fat4 ,add vegetables cut in small pieces1 season as desired and cook until vegetables are tender4 ,leftover cereals1 as barley1 oatmeal1 etc41 vegetables1 macaroni1 tapioca1 sago1 etc41 etc41 may be added for increased food value4 ,,tomato ,,gumbo ,,soup ,bones and gristle from chicken or turkey #b qts4 cold water #a cup okra #a tablespoon chopped pimento #a-a_/b teaspoons salt #a_/b cup rice #b tablespoons fat #a-a_/b cups tomatoes #a_/d cup chopped parsley ,soak bones and gristle in the cold water #a hour4 ,then boil slowly #a hour1 in same water4 ,strain out the bones and gristle and add other ingredients to the liquor4 ,boil this mixture slowly #c_/d hour and serve4 ,,legume ,,soup #a cup dried peas1 beans or lentils #c qts4 cold water #a tablespoon onion pulp #a ham bone or #a_/b pound smoked sausage #a teaspoon celery salt #b teaspoons salt #b tablespoons flour1 plus #b tablespoons cold water #a_/d teaspoon pepper #a cup tomato ,wash and soak dried legume over night4 ,in morning drain1 add water1 ham bone or sausage and cook very slowly until tender4 ,add other ingredients1 cook #a_/b hour and serve4 ,,vegetable ,,soup #a qt4 boiling water #a_/b cup carrots #a_/b cup cabbage #a cup potatoes #a cup tomato juice and pulp #a tablespoon minced onion #a_/d teaspoon pepper #d tablespoons fat #d cloves #a bayleaf #b teaspoons salt #d peppercorns #b tablespoons chopped parsley ,heat onion1 pepper1 salt1 bayleaf and peppercorns with tomatoes for #bj minutes4 ,strain4 ,to juice and pulp add other ingredients and cook slowly #a hour4 ,add parsley just before serving4 ,,cream ,,of ,,carrot ,,soup #b cups diced carrots #b cups water #a cup milk #a_/h teaspoon pepper #b tablespoons fat #b tablespoons flour #a teaspoon salt ,cook the carrots in the water until tender4 ,melt the fat1 add dry ingredients1 add gradually the #a cup water in which the carrots were cooked and the milk4 ,when at boiling point1 serve with a little grated raw carrot sprinkled over top of soup4 ,any vegetable1 raw or cooked1 may be used in the same way1 as cauliflower1 cabbage1 peas1 turnips1 etc4 ,,salmon ,,chowder #a cup cooked or canned fish #a cup cooked potato1 diced #a cup peas #b tablespoons fat #b tablespoons flour #a-a_/b teaspoons salt #a_/d teaspoon paprika #b cups milk #a cup water from boiled potatoes #b tablespoons chopped parsley #a teaspoon onion juice ,melt fat1 add dry ingredients and gradually the liquid4 ,when at boiling point1 add parsley and serve4 ,,cheese ,,cream ,,soup #a cup cheese #b cups milk #b tablespoons fat #a-a_/d teaspoons salt #a_/d teaspoon cayenne #a_/b teaspoon celery salt #c tablespoons flour ,melt fat1 add dry ingredients and gradually the liquid4 ,when at boiling point and just ready to serve add cheese4 ,any kind of cheese may be used for this purpose4 ,,bean ,,soup #a cup beans #a quart water #a tablespoon onion juice #a_/d teaspoon ,worcestershire sauce #a cup brown stock #a_/d teaspoon celery salt #b teaspoons salt #a_/d teaspoon cayenne #a hard cooked egg #a lemon1 sliced #a_/d teaspoon mustard #b tablespoons flour1 plus #b tablespoons cold water ,soak beans over night1 drain4 ,place in #a quart of fresh cold water and cook until very tender4 ,add other ingredients and bring to boiling point4 ,slice thin1 hard cooked egg and lemon from which seeds have been removed and serve with each portion4 ,do not remove lemon rind as this gives a piquant flavor4 ,,potato ,,and ,,cheese ,,soup #b cups cooked diced potatoes #b cups water in which potatoes were cooked #a cup milk #b teaspoons onion juice #b tablespoons fat #c tablespoons flour #a-a_/b teaspoons salt #a_/h teaspoon cayenne #b tablespoons of finely chopped parsley #a_/d cup grated cheese ,dice potatoes and cook slowly until very tender4 ,rub through strainer1 using potato and #b cups of the water4 ,melt fat1 add dry ingredients and gradually the liquids and onion juice4 ,when ready to serve1 sprinkle parsley and cheese over top4 ,,all-,,in-,,one-,,dish ,,meals ,,need ,,only ,,fruit ,,or ,,simple ,,dessert1 ,,and ,,bread ,,and ,,butter ,,to ,,complete ,a ,,well-,,balanced ,,menu ,,lentils ,,with ,,rice ,,and ,,tomatoes #c_/d cup lentils #a cup rice #a quart tomatoes #a teaspoon ,worcestershire #b teaspoons salt #a_/d teaspoon cayenne #a_/d teaspoon bay leaf #a_/d teaspoon sage ,soak lentils over night2 drain2 add one quart fresh water and one teaspoon of salt4 ,cook slowly until tender4 ,add other ingredients4 ,steam or bake for #de minutes4 ,,rice1 ,,tomatoes1 ,,green ,,pepper ,,and ,,beef #a_/b cup cooked rice #a pint tomatoes #a_/c cup green pepper chopped #b cups fresh or left-over cooked meat #b teaspoons salt #a_/d teaspoon cayenne ,mix all ingredients4 ,bake in greased dish slowly for one hour4 ,,hominy ,,and ,,curried ,,mutton ,,with ,,beets #a cup hominy which has been soaked over night1 drained #a quart fresh water and #a teaspoon of salt added2 cook until tender #b cups mutton from shoulder #a teaspoon kitchen bouquet #a teaspoon curry #b cups water #a teaspoon ,worcestershire sauce #a tablespoon cornstarch #a cup diced beets #a teaspoon salt #a_/h teaspoon cayenne ,mix all ingredients thoroughly4 ,bake in covered casserole slowly for one hour4 ,mutton should be cut in about one-inch pieces4 ,,tamale ,,pie ,,made ,,with ,,cornmeal ,,mush1 ,,meat ,,and ,,chopped ,,peppers #d cups water #a cup cornmeal #b teaspoons salt #a_/c cup chopped peppers #b cups cooked meat #a_/h teaspoon cayenne ,to cornmeal add one-half cup of cold water4 ,boil three cups of water and add cornmeal4 ,boil five minutes4 ,add other ingredients4 ,cook in greased baking dish for one hour4 ,,baked ,,soy ,,beans ,,with ,,greens ,,and ,,tomato #a pint soy beans #a_/d lb4 salt pork #a_/b teaspoon soda #a_/h teaspoon cayenne #a onion #a-a_/b tablespoons salt #c_/d cup molasses #c_/d tablespoon mustard ,boiling water 7about one quart7 #a pint tomatoes #b cups cooked spinach ,soak beans over night2 drain4 ,cover with fresh water and the soda and boil1 until skins break1 but do not let beans become broken4 ,cut rind from salt pork and cut into six or eight pieces4 ,to #a cup of boiling water add the cayenne1 salt1 molasses1 mustard and tomatoes4 ,in bottom of bean pot place the onion and a piece of salt pork4 ,add beans4 ,pour over this the seasonings4 ,cover the beans with boiling water4 ,bake three hours covered4 ,uncover1 put spinach to which has been added #a teaspoon of salt1 #a tablespoon of vinegar1 one-eighth teaspoon of pepper1 on top4 ,bake #cj minutes and serve4 ,,casserole ,,of ,,kidney ,,beans1 ,,salt ,,pork ,,and ,,spinach ,one cup of kidney beans1 soak over night2 drain4 ,cover with fresh water4 ,add #b teaspoons of salt1 cook in small amount of water until tender4 ,force through colander4 ,measure #a-a_/b cups and add one-quarter pound salt pork chopped fine1 #a teaspoon ,worcestershire sauce1 #a cup of water or meat stock or gravy4 ,place half of mixture in greased baking dish4 ,cover with two cups of spinach1 to which has been added one-quarter cup of vinegar1 #b tablespoons of fat and one-half teaspoon of salt4 ,cover with other half of bean mixture4 ,bake #bj minutes4 ,,scalloped ,,macaroni ,,with ,,peas ,,in ,,tomato ,,and ,,cheese ,,sauce #a cup macaroni #a cup peas #a pint tomatoes1 juice and pulp #a cup grated cheese #a_/d cup fat #a_/d cup flour #a teaspoon salt #a_/h teaspoon cayenne ,cook macaroni until tender in one quart of boiling water and one teaspoon of salt2 drain4 ,melt fat1 add flour1 salt and cayenne4 ,gradually add tomatoes and when at boiling point remove from fire1 add cheese and peas4 ,place macaroni in greased baking dish1 pour sauce over it and bake #cj minutes4 ,,curried ,,rice ,,with ,,corn ,,and ,,cheese ,,in ,,brown ,,sauce #a_/b cup rice #a cup cheese #a cup corn #a-a_/b cup milk #a_/d cup fat #a_/d cup flour #a teaspoon salt #a_/h teaspoon cayenne ,melt fat until brown4 ,add flour and seasonings4 ,heat until brown4 ,add milk gradually4 ,when at boiling point add other ingredients4 ,place in baking dish and bake #de minutes4 ,,fish ,,and ,,vegetable ,,chowder #c lbs4 fish #b cups diced potatoes #a_/c cup chopped onion #a_/b cup chopped salt pork #a teaspoon salt #a_/h teaspoon cayenne #a cup peas #b cups cold water #b tablespoons fat #b tablespoons flour #a cup diced carrots #a pint scalded milk ,cut fish into small pieces4 ,cover bones1 fins and head with cold water4 ,simmer #ae minutes2 strain4 ,cook onion and salt pork until brown4 ,in kettle place layers of fish and mixed vegetables4 ,to water in which bones1 etc41 have been cooked1 add the seasonings4 ,mix all ingredients4 ,cook forty minutes1 slowly1 covered4 ,,samp1 ,,finan ,,haddie ,,with ,,horseradish ,,and ,,tomatoes #a smoked haddock #a cup samp1 which has been soaked over night and cooked until tender #a quart water and #a teaspoon of salt #b teaspoons horseradish 7grated7 #a pint tomatoes #a teaspoon salt #a_/d teaspoon cayenne #b tablespoons cornstarch ,pour #a cup of boiling water and one-half cup of boiling milk over fish4 ,let stand one-half hour1 pour off liquid4 ,place fish in baking dish4 ,place samp on fish4 ,mix other ingredients and pour on top4 ,cover and bake three-quarters of an hour4 ,,casserole ,,of ,,spaghetti ,,and ,,carrots ,,with ,,peanuts1 ,,in ,,brown ,,sauce #a cup cooked spaghetti #b cups brown stock #b cups water1 or #b bouillon cubes #b tablespoons flour #b teaspoons salt #a_/b cup chopped peanuts #a cup diced carrots #c tablespoons chopped olives ,blend flour with #b tablespoons cold water4 ,dissolve bouillon cubes in the boiling water4 ,mix all ingredients4 ,place in casserole and bake #de minutes or until spaghetti is tender4 ,,lentil1 ,,peanut ,,and ,,cheese ,,roast ,,with ,,white ,,sauce ,,and ,,olives #a cup cooked lentils #a cup chopped peanuts #a cup grated cheese #a cup bread crumbs #a tablespoon fat #b tablespoons lemon juice #a_/b teaspoon salt #a_/h teaspoon cayenne #a teaspoon onion juice ,mix all4 ,place in a greased dish4 ,bake #cj minutes4 ,then pour over top a sauce made by melting #b tablespoons of fat1 adding #b tablespoons flour1 one-half teaspoon of salt and one-eighth teaspoon cayenne4 ,then add #a cup of milk gradually4 ,when at boiling point add #c tablespoons of chopped olives4 ,pour this sauce over the roast and bake #bj minutes4 ,serve at once4 ,,casserole ,,of ,,codfish1 ,,pimento ,,and ,,cornmeal ,,mush #a lb4 codfish #a_/c cup pimento #a cup cornmeal #b cups tomatoes1 juice and pulp #b teaspoons salt #a_/h teaspoon cayenne #c cups boiling water ,mix cornmeal with one-half cup of cold water4 ,add to the boiling water4 ,boil five minutes4 ,in greased baking dish place fish which has been soaked over night4 ,place pimento on fish4 ,place cornmeal on pimento4 ,to tomatoes add seasonings and pour over all4 ,bake slowly #de minutes4 ,,curried ,,vegetables ,one-half cup dried peas1 beans or lentils1 soaked over night and cooked until tender4 #a_/b cup turnips #a_/b cup of carrots #a cup outer parts of celery #a_/b cup of peas #a_/b teaspoon celery salt #a_/h teaspoon pepper #c tablespoons drippings #c tablespoons whole wheat flour #a teaspoon curry powder #a teaspoon salt #a_/b cup meat stock or water #a cup tomato juice and pulp #a teaspoon onion juice ,melt the fat4 ,add the seasoning2 gradually the liquid4 ,add the vegetables4 ,cook #bj minutes4 ,serve very hot4 ,this is an especially good way of adding the necessary flavor to lentils4 ,,wheatless ,,day ,,menus #a ,,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 99 99 99 99 99 #b ,,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 99 99 99 99 99 #c ,,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 #d ,,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 #e ,,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 #a ,,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 #b ,,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 #c ,,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 ,consomm 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 ,consomm 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 ,oranges1 ,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 lives2 ,of ourselves1 a little less food4 ,,save ,,and ,,serve ,,to ,,save ,,bread4 ,serve bread or rolls made from corn1 rye or from coarse flours4 ,use breakfast foods and hot cakes1 composed of corn1 oatmeal1 buckwheat1 rice or hominy4 ,serve no toast as garniture or under meat4 ,serve war breads4 ,use every part of the bread1 either fresh or stale1 for puddings and toast2 or dried and sifted for baked croquettes2 or use to extend flour in the making of muffins and drop cakes4 ,,to ,,save ,,meat4 ,use more chicken1 hare1 rabbits1 duck1 goose1 lobster1 oysters1 clams and egg and cheese dishes of all kinds4 ,use less beef1 mutton1 and pork and serve smaller portions at table of these meats4 ,have fewer of these items on the menu4 ,provide more entrees and made-over dishes in which a smaller quantity of meat is extended by the use of potatoes1 rice1 hominy1 etc4 ,use beans1 as they contain nearly the same nutritive value as meat4 ,serve bacon only as a dish and not as a garniture1 and this way not more than once a week4 ,use cheese1 dried vegetables and nuts4 ,use fish and meat chowders4 ,use meat extension dishes4 ,serve vegetable dinners4 ,,to ,,save ,,sugar4 ,use less candy and sweet drinks4 ,use honey1 maple sugar1 corn syrup1 molasses and dark syrups with hot cakes and waffles and in all cooking1 in order to save butter and sugar4 ,use all classes of fruit preserves1 jam1 marmalades and jellies4 ,do not frost or ice cakes4 ,serve dried fruits with cereals1 and no sugar is needed4 ,,to ,,save ,,fats4 ,serve as few fried dishes as possible1 so as to save both butter and lard1 and in any event use vegetable oils for frying--that is1 olive oil1 corn oil1 cottonseed oil1 vegetable oil compounds1 etc4 ,trim all coarse fats from meats before cooking and use the waste fats for shortening and for soap4 ,we are short of soap fats as our supplies of tropical oils used for soap-making are reduced4 ,do not waste soap4 ,save fat from soup stock and from boiled meats4 ,use butter substitutes where possible4 ,,to ,,save ,,milk4 ,use it all4 ,buy whole milk and let cream rise4 ,use this cream1 and you secure your milk without cost4 ,economize on milk and cream except for children4 ,serve buttermilk4 ,serve cottage cheese regularly in varying forms4 ,it is especially nutritious4 ,use skimmed milk in cooking4 ,a great quantity of it goes to waste in this country4 ,use cheese generally4 ,the children must have milk whole1 therefore reduce the use of cream4 ,,use ,,vegetables4 ,use more vegetables and potatoes4 ,make fruits and vegetables into salads and attractive dishes4 ,feature vegetable dinners and salads of all kinds4 ,encourage the use of cheese with salads4 ,make all types of salads from vegetables4 ,we have a great surplus of vegetables1 and they can be used by substituting them for staples so that the staples most needed will be saved4 ,make all kinds of vegetable soups1 especially the cream soups1 in which the waste from staple vegetables1 such as outer leaves and wilted parts1 can be utilized4 ,these are wholesome and nutritious and save meat4