Two Hundred and Seventy-Five War-Time Recipes

Page 1 See this page in the book

TX 715.W37 [Copy VO HUNDRED AND SEVENTY-FIVE A^AR-TIME RECIPES CAROLYN PUTNAM WEBBER

Page 3 See this page in the book

TWO HUNDRED AND SEVENTY-FIVE WAR-TIME RECIPES by CAROLYN PUTNAM WEBBER Teacher of Cookery Lecturer - Dietetics and Home Economics Bedford, Massachusetts

Page 4 See this page in the book

^i^\^A COPYRIGHT, By CAROLYN PUTNAM WEBBER The Bedford Print Shop Bedford, Massachusetts ©GLA497324 MAY -8 I9i8.->H>

Page 5 See this page in the book

FOREWORD The following chapters suggest substitutions and economies and it is their purpose to enable one to obtain results without the waste of materials in experimental attempts in the home kitchen. Most of the recipes have been given to audiences on the slips used at demonstration lectures, but are here assembled for every day use. The recipes are not all original but have all been tested and in many cases slightly changed to meet personal methods and tastes. MEASUREMENTS Accurate measurements are necessary to insure success.

Level measurements are always to be used. The cup should have the half, third and quarter marked on it.

One-half spoonful should be taken lengthwise and not crosswise of the spoon. White flour should be sifted before measured, c — cup tbsp — tablespoonful tsp — teaspoonful All bread recipes are in quantity for one all muffins for 9 to 12 muffins, and all other quantities the amount needed for the average family of four adults.

NOTE In some recipes detailed instructions as to the combination of ingredients have been omitted, especially to avoid repetitions.

Where directions are not given and any special order is necessary to insure success, combine in given order, reading across each line. Example: Cream Salad Dressing, page oil, stir four, salt, mustard, pepper and sugar. Add milk, then beaten egg and lastly, vinegar.

Page 7 See this page in the book

CONTENTS Release Wheat Flour Chapter 1. Yeast Breads 2. Quick Breads Muffins and Gems 4. Griddle Cakes and Waffles "

Biscuits and Pop-overs 7. Puddings Release Meats, especially Beef and Pork. Chapter Inexpensive Meats Fish Cookery 10. Egg Cookery 11. Cheese Dishes "

12. Beans and Peas as Staples. Fruits and Nuts Cereals as Staples Release Fats, especially Butter. Chapter 15. Soups 16. Vegetables *' 17. Entrees 18. Meat and Fish Sauces. 19. Salads and Salad Dressings Release Sugar.

Chapter 21.

Desserts 22. Sweet Sauces...... "

23. War-time Confections.... Practical Conservation Chapter 24. Sour Milk Recipes 25. How to Render Fats.... 26. How to Make Soap How to Preserve Eggs "

27. Cold Pack Canning Jellies and Jams 29. Drying of Fruits and Vegetables.

Page 8 See this page in the book

OUR PROBLEM At this critical time our country is called upon to supply food for her men in service, including soldiers in camps, sailors in the navy and all men * 'over-seas"

as well as the people at home. Joined in the world war, we also have a duty towards our allies and many labor and transportation problems add to the seriousness of the situation. OUR SOLUTION "True economy does not consist in going without but in making the most of what one has." Only through the most careful conservation of all food materials can we solve this problem and meet this demand.

Conservation does not mean going without the necessities but by avoiding all wastes, practicing true economy and using substitutions, study and plan so that neither children nor adults become examples of mal-nutrition.

A person's asset is a well nourished body and a nation's asset a healthy people. As a nation we are asked to save the WHEAT MEATS FATS We must use the foodstuffs that cannot be satisfactorily transported and release those which our ships can best carry and which can be most easily prepared in quantities. We have not primarily a financial problem but it is our patriotic obligation and it is the housekeepers' part in the war to join a volunteer army and rneet these demands, at the same time help to avoid rations or restricted diets and stabilize prices.

Page 9 See this page in the book

RELEASE WHEAT FLOUR "Urge everyone to lessen wheat consumption by at least onethird, through substitutions."—Food Administration. [ Use corn, rice, oats, barley, buckwheat and mixed cereal grains. Graham and entire wheat do not lessen wheat consumption much. The following recipes release wheat at least thirty per cent.

In many families a larger proportion of substitution will be accepted but some wheat with its gluten content is necessary for best results in yeast breads and is legitimate as a "binder". Barley flour may be used for part of the wheat flour measurement when a greater release of wheat is desired and thus a fifty per cent substitution gained and good results assured in these recipes following this principle.

Rice flour and white corn flour are also on the market. YEAST BREADS STANDARD YEAST BREAD 1 c. liquid (J-'o c. milk and }4 c. water or }4 Fleischmann yeast cake 2 tbsp. sugar or molasses Mix liquid, shortening, molasses and salt.

mixture is lukewarm, add yeast, dissolved in 3^ c. lukewarm water, and lastly, the flour. Let rise to double its bulk and knead well. Shape into pan and when again double its bulk, bake 50 to 60 minutes. VARIATIONS For a sweeter add another tablespoonful molasses or

Page 10 See this page in the book

The quantity of will vary slightly different kinds. Add enough for stiff dough so that little more is needed when bread is handled and shaped for the pans.

The three cups of flour may be varied in following ways, all the other ingredients as in standard recipe. RYE BREAD c. rye flour 1 c rye flour RYE BREAD No. 2 c entire wheat flour CORN BREAD GRAHAM BREAD 2 c. graham flour ENTIRE WHEAT BREAD 2 c entire wheat flour Sometimes all entire wheat flour can be used and will be liked. c. Roman meal 1 c. bran 1 c. bran Y2 c. corn meal c. entire wheat Yi c. cornmeal ROMAN MEAL BREAD BRAN BREAD LIBERTY BREADS No.

1 c. rye Yi c. white flour No. 2 No. 3 c. rye 3^ c. walnut meats No. 4 Yl c. graham 2 c. entire wheat

Page 11 See this page in the book

No.

1 c cream of rye OATMEAL BREAD Rolled oats may be put through the food chopper and a flour, in appearance like graham, will result, ready for bread, and especially good for muffins and cookies— called in recipes ground oatmeal ^measured after grinding).

For bread standard recipe with OATMEAL BREAD No. 2 rolled oats Pour water on oats.

When cool, add 3/3 }/{ yi Fleischmann yeast cake White flour to make dough will yield two small loaves or one very large COTTONSEED FLOUR BREAD 3^2 c cottonseed flour BREAD CRUMB BREAD 1 c bread crumbs, dried, ground and sifted 2 c white CORN MUSH BREAD 1 c liquid in double Cool and add 3^ c liquid }/^ Fleischmann yeast cake in 34 c Let rise, and when sponge is light add white flour to knead (about 2 c). Let rise, shape, let rise and bake.

PRUNE AND NUT BREAD }/2 c prunes 1 c cold water Soak over night and cook and stone.

Add water to prune-juice to make cup.

boiling add

Page 12 See this page in the book

cup rolled oats.

After standing an hour add:

^ Fleischmann yeast cake Chopped prunes and entire wheat flour to knead. Let rise, shape, put in pan. Let rise and bake. Add nuts % c liquid ]4. Fleischmann yeast cake in M c lukewarm water RICE BREAD }/2 c rice Boil till rice takes up all water Cool and add 1 c liquid _ }/^ Fleischmann yeast cake in 3<4 c lukewarm water White flour to make stiff dough Follow general bread method. BARLEY BREAD Yz Fleischmann yeast cake 3/^ BARLEY BREAD No. 2 y^ Fleischmann yeast cake ^2 tsp salt RICE FLOUR BREAD }i Fleischmann yeast cake % c rice flour

Page 13 See this page in the book

WHITE CORN BREAD y^, H Fleischmann yeast cake M c. white corn flour \\'i c. white flour MINNESOTA BREAD 1 c cooked oatmeal 1 Fleischmann yeast cake in cup of warm water Two small loaves. CORN YEAST ROLLS 1 c milk or water Y^ Fleischmann yeast cake 13^ c white corn meal 1 ^g^ white About 13^ c white flour Mix as standard yeast bread and shape as Parker House Rolls.

Note.—In all yeast recipes use liquids and flours as directed and then add white flour to form a proper bread dough as the moisture in mashed potato and the flours now obtainable varies noticeably.

Page 14 See this page in the book

QUICK BREADS BAKED BROWN BREAD Raisins may be added. Bake 1}^ hours. NUT BREAD 2 c graham or barley 1 /€ c milk and water Yi c brown sugar 1 c chopped nuts Best results to bake in two small loaves. PEANUT BUTTER BREAD 5^ c peanut butter, Mix and bake at once. SOUTHERN SPOON BREAD Scald 1 pint milk and pour over 1 cup corn meal, add Yi cup cooked rice. Cool.

Add 2 tbsp. shortening, y<> tsp.

vsalt, 2 tsp. baking powder, 2 eggs beaten separately.

Bake in greased dish till brown.

QUICK RAISIN BREAD 3^^ c white corn meal 1 egg Mix and let stand 15 minutes. CORN BREAD Y^ c white corn syrup or sugar 1 egg 1 tbsp corn oil Bake in small loaf or shallow cake tin.

Page 15 See this page in the book

MUFFINS AND GEMS EGOLESS MUFFINS 1 c dark flour 2 tbsp molasses or sugar 1 tbsp melted fat Dark flour may be (1) rye, (3) entire wheat, (4) ground (5) bran, (6) yellow corn meal, (7) white corn meal, (9) buckwheat, (10) (11) rice flour.

BRAN MUFFINS NO. 2 c bran yi c AirlinE honey 34 c walnut meats 1 tbsp melted fat BRAN MUFFINS NO. 2 1 c bran 1 egg The egg can be omitted and 2 cups of bran may be used instead of one of bran and one of graham. DATE MUFFINS 2 tbsp molasses 1 egg }/2 c chopped dates OATMEAL MUFFINS 1 c cooked oatmeal 1 e:gg

Page 16 See this page in the book

RICE MUFFINS 1 egg 1 c cooked rice, ^H c milk 14 c AirlinE honey SPIDER CORN BREAD 1 egg y^ c white flour Mix and turn into greased pan. Pour over it % more milk but do not Bake 25 minutes in hot oven.

Cut in triangles or squares. Creamy custard mixture should be in the Heavy spider is often used.

COMBINATION MUFFINS Follow the eggless muffin recipe in chapter and use combinations for the c. dark flour. SUGGESTIONS No.

3^ c barleyNo. 2.

3^2 c barley No. 3.

An egg may be added and a scant measure of milk used to make a richer muffin. HOMINY DROP GEM 1 c cooked hominy (or rice) 1 egg Flour as needed Beat egg separately. Combine all ingredients and bake as drop cookies. MAPLE SYRUP CAKES }4 c shortening 1 c maple syrup 1 egg H c hot water in shallow pan.

Cut and hot Half dark flour, graham, or entire wheat may be used.

Page 17 See this page in the book

BUNS 3^ c mashed sweet potato ^ c seeded ra'sins Milk to make a stiff dough Mold into buns.

Brush over with milk.

BUNS K tsp salt Milk to make a stiff dough Stir melted fat into milk. Combine with dry ingredients.

Turn dough onto floured board and shape into buns, Sprinkle sugar and cinnamon on top. FRUIT CORN MUFFINS 1 c white corn meal 1 c barley 1 egg Yo c chopped dates or raisins CORN TOAST 1 tbsp corn syrup Bake in shallow pan, split, toast and butter. POTATO CORN MUFFINS 1 egg 1 tbsp shortening may be added Note.—Various Wheatless mufl'ins may be made from eggless muffin recipe by adding one egg Yi tbsp more baking powder, all dark flour and Y% c more milk Bake as muffins or loaf. li^ c milk 1 Y2 tbsp baking powder 1 tbsp molasses 1 egg

Page 18 See this page in the book

GRIDDLE CAKES AND WAFFLES CORN GRIDDLE CAKES IVo c boiling water 1 egg K c sugar 1 tbsp melted shortening Mix the corn meal with the water and for 5 Add all other ingredients and cook as other griddle cakes.

CRUMB GRIDDLE CAKES 1 egg i c milk About 3^ c flour results to soak crumbs and milk and heat them, then put through coarse sieve and add other CORN MEAL MUSH Mix cold salt and flour with meal and gradually into boiling water. Boil 30 minutes.

Pack into dish to cool and cut in thin slices and saute or fry in drippings. CORN MEAL MUSH WITH CHEESE Cut the mush, sprinkle grated cheese and brown in hot oven or gas broiler.

Page 19 See this page in the book

GRAHAM SQUARES M c vsugar or syrup y^ Bake this muffin mixture in a thin sheet and cut in serving squares.

Muffin mixture can be in the same way. in of griddle cakes with syrup. RICE CRISPS Pack cool left over steamed or boiled into a tin to form a thin sheet and when cold brush over melted fat and toast in broiler oven of gas range or heat in baking oven. Serve with syrup. RICE WAFFLES 3^ c boiled rice 1 egg Cook on wafifle iron. CORN DODGERS 1 tbsp tat 1 M c boiling water Pour water over other ingredients. Beat well and cool.

Form rather thin and 25 minutes m hot oven. Serve with gravy or butter.

Page 20 See this page in the book

BISCUITS AND POP-OVERS OATMEAL BAKING-POWDER BISCUITS Liquid to make a dough Mix, roll out lightly, cut and bake in hot oven. GRAHAM BISCUITS In above use c. graham instead of oatmeal. ENTIRE WHEAT BISCUITS l^ c white flour 1/^ c entire wheat flour Liquid to make a dough POP-OVERS 1 egg Beat egg, add then Beat well with egg-beater.

Bake 35 minutes in oven hot at first, then moderate.

VARIATIONS One cup white flour may be changed to make No. L y^c sifted graham yi c white flour No.

% c ground and sifted oatmeal yi c white flour No.

^ c sifted barley flour Yi c white flour BARLEY SCONES H tsp salt ^ to 1 c sour cream or milk Turn on floured board. Handle as baking pow^der biscuit Cut in diamond shapes, Brush over with sweet milk, bake in quick oven. Split, and spread with jam or marmalade.

Page 21 See this page in the book

CORNSTARCH COOKIES )4: c shortening ^ c brown or white sugar M c corn syrup }/i tsp nutmeg M tsp ginger 3^ c cornstarch About or flour may be or nuts may be added. Drop Cookies. BRAN COOKIES 2 c bran 1 egg Mix, drop from spoon and Egg may be omitted and ground oatmeal substituted for bran.

GINGER CORN COOKIES 3^ c fat I2 c molasses 1^ tsp soda in White flour to make dough Mix and roll thinly. Cut and bake. HONEY NUT SQUARES ' 3^ tsp clove ^ c honey 14: c nut meat Mix, roll out thin. Mark into squares and bake in a moderate oven. Part dark flour may be used. PEANUT COOKIES 1 egg 3^ c chopped peanuts Flour to make stiff batter Mix Drop from teaspoon. Makes 24 cookies.

Page 22 See this page in the book

THICK MOLASSES COOKIES % c shortening 1 tbsp ginger 1 tbsp soda Barley flour to roll Mix and cut Y^ in. thick.

ROLLED FRUIT COOKIES 4 chopped figs or 3^ c raisins Milk to make stiff dough PEANUT BUTTER }4 c peanut butter H c sugar 1 egg H tsp soda barley flour 1 tbsp water Roll thin, adding flour as needed, OATMEAL MACAROONS 23^ c raw rolled oats Mix and drop thin on greased pans. Bake 5 ms.

MOLASSES COOKIES 3^2 c shortening 3 3^ c barley or oat flour Warm molasses and melted shortening, add other thin, cut and bake. HONEY DROP CAKES ^/i c honey 1 >^ to 2 c flour (entire wheat) 3^ c oleo 2 tbsp water Ys tsp clove 1 egg 3 chopped figs Heat honey and oleo melted.

Cool a little.

Add flour for stiff dough and bake as drop

Page 23 See this page in the book

PUDDINGS For four servings use half these pudding recepies or in each case the mixture is practical for a second dessert if re-heated and thus conserves fuel. NEWTON TAPIOCA 5 tbsp pearl tapioca M c molasses ^ c Indian meal Soak tapioca over night in water to cover. Scald 4 Pour on meal. Cook with molasses in double it thickens. Add last cup of milk without stirring.

Bake slowly for at least 1}^ STEAMED GRAHAM PUDDING 1 heaping tsp soda vSpice Mix and steam two liquid pudding sauce. DATE PUDDING 1 c entire wheat flour 1 egg c. dates Stone and cut dates.

Use 34 cup figs or raisins in muffin tins.

Serve with liquid Half barley flour may be used. FIG PUDDING 2 yolks or 1 whole egg ^3 c corn or maple syrup or 3^ c figs 3^ tsp nutmeg Bake slowly If yolks are used a meringue of the whites and jelly may be used on top.

Page 24 See this page in the book

BAKED RICE PUDDING 1 qt. milk 2 c boiled rice ^ c syrup \i tsp salt }/i tsp cinnamon Y% tsp nutmeg Cook in double boiler till thick. Bake till browned. POP CORN PUDDING 2 c ground pop corn 3^ c corn syrup 1 tbsp corn oil Scald milk, pour over corn and let stand for half hour.

Combine all and in moderate oven, stirring occasionally till the last ten minutes. Serve with liquid sauce PLUM PUDDING 2 c rye flour 1 c chopped suet 1 c chopped apple 3^ tsp clove }/i tsp allspice Mix and steam two and one half Other dark flours may be used instead of rye.

SHORTCAKE WITH CANNED FRUIT 1 c dark flour About Dark flour may be entire wheat, graham, ground oat meal or barley. Use canned fruit. Thicken syrup with one teaspoonful arrowroot to each cup for sauce. CORN PUDDING 1 c corn 1 tbsp butter substitute Mix flour with small quantity of Combine all and cook in greased baking dish until firm.

Page 25 See this page in the book

OATMEAL PUDDING 2 c cooked oatmeal 4 sliced apples 3i tsp cinnamon Yi c raisins Mix and bake 30 ms. Chopped nuts may be used in place of the apples. STEAMED CARROT PUDDING 1 c chopped raw carrots Yi c flour 1 c beef suet 1 tbsp lemon juice Y tsp nutmeg Mix and add just water enough for stiff pudding batter.

Steam 3 hours in one mold or 2 hours in small molds.

FRUIT BROWN BETTY 2 c chopped apple 1 tbsp buttsr substitute y2 tsp cinnamon Juice and grated rind Y^. lemon Put layer of crumbs in greased dish, then layer of and seasoning, and alternate.

30 ms covered and 15 ms uncovered.

Serve with or Prunes and rhubarb may be used in place of APPLE PUDDING Mix baking powder biscuit mixture using 1 c ground oatmeal and Add 1 c thinly sliced apple and 3 tbsp sugar or 2 tbsp honey. Bake in squares or triangles and serve" with sweet sauce. Other fruits may be Canned cherries are especially good. Other puddings, also releasing sugar, and using small amounts of flour, in Chapter 2L

Page 26 See this page in the book

RELEASE MEATS ESPECIALLY BEEF AND PORK INEXPENSIVE MEATS Our Problem: use less meat. Substitutes:

fish, eggs, milk, soups, cereals, cheese, peas, beans, nuts and some fruits.

substitutes are study to balance the if possible, always the menu. BEEF LOAF lb Hamburg in bread pan or individual cups. DUTCH STEW 13^ lbs bottom of round Yi c pearl tapioca 4 tomatoes or Yi can 1 onion 1 c peas 1 or 2 carrots Bake 4 hours in casserole dish IRISH STEW One pound mutton chuck.

Wipe and cut and cover with cold water. 1 hour Add 34 cup each carrot, turnip, onion and cook Yi hour longer. Add sliced potatoes, salt to taste and dumplings.

After dumplings cook 10 to 12 ms, stew. Stew may be thickened DUMPLINGS 1 c fxour Vi c milk Vo tsp salt MACARONI WITH CHICKEN 1 c macaroni 1 c chopped chicken y^ tsp pepper 1/^ solid tomato ^ macaroni.

Arrange materials in layers in baking dish with crumbs for top layer. Flaked fish may be used instead of the chicken.

Page 27 See this page in the book

AMERICAN CHOP SUEY 1 c tomato sauce 1 lb Hamburg 2 c boiled spaghetti Seasonings Put cooked spaghetti, sauce and meat into hot, greased frying-pan. Stir and cook t 11 meat is ready to Season with salt, pepper, Worcestershire Sauce, celery salt parsley, or Tabasco Sauce. BAKED RICE AND MEAT 1 c rice 1 onion 2 tbsp ketchup Cook in double boiler till rice takes up liquid. Make sauce Add rice and Y2 pound hamburg steak (uncooked). Mix all and bake 20 minutes. ITALIAN HASH Place a layer of cooked macaroni in greased baking dish, line sides also with macaroni. Fill the centre with chopped and seasoned left over meat. Spread layer of cracker crumbs over top. Thoroughly heat and brown in hot oven.

DRIED BEEF WITH HOMINY 1 tsp fat 2 potatoes cubed Yi c carrot cubes Yi c dried beef 2 c cooked hominy Add all to the cream sauce made from first three ingredients.

Bake 30 ms.

HUNGARIAN GOULASH 1 lb round of beef 1 oz salt pork 1 c tomato 1 small onion 1 pt water 1 c potato cubes 1 c carrot cubes Salt and pepper Fry out salt pork.

Add onion, meat cut in small pieces and seasoning. Add the water and carrot and cook in casserole until meat is tender.

Thicken, add cooked potato cubes and tomato.

Page 28 See this page in the book

FISH COOKERY MOULDED FISH 1 c flaked fish 1 egg Chopped parsley 1 tsp lemon PLANKED FISH Bone and split a haddock or cod, leaving meat in two fillets Place on buttered plank with skin down and glaze melted Season and broil slightly browned.

Reduce the heat to thoroughly cook. Serve with potato border, lemon and vegetable garnish. PANNED FISH Roll pieces of fish in corn meal Brown both sides quickly in pork scraps, drippings or cooking oil.

the dish and in moderate oven for or well-cooked. cream sauce. Speck soda CREAMED FISH a la MODE Yz tsp salt 1 c flaked fish Prepare cream sauce add fish and place in baking Brown in oven. SALT FISH CHOWDER c flaked fish 2 c sliced potato 1 onion 6 crackers 1 pt milk Arrange all except milk in baking dish and almost hot about Add milk, thickened with 2 tsbp. flour and serve.

Page 29 See this page in the book

SPANISH CODFISH 13^ c codfish 2 tsp chopped parsley Yo chopped onion y% tsp pepper Freshen the codfish In cold water, Make the tomato, cream sauce and put all in double boiler, Simmer 20 minutes and serve on hot toast. BAKED WHITING FISH Soak fish in milk 1 hour, season thoroughly and bake in same Thin tomato sauce may be used instead of milk. COD Skin and bone a small cod.

Mix half cup bread two tbsp of m.elted onion juice, parsley, two tbsp of water, salt, and pepper. Spread on the fillets, roll them up and tie them.

EPICUREAN FINNAN HADDIE Soak finnan haddie one hour in to thirty minutes and flake it; there should be two cups.

shallot or onion, pepper, one teaspoon salt, paprika, four tablespoons four tablespoons flour, two cups milk. Add fish and serve on toast.

TUNA 1 ^%% Salt and pepper 1 can tuna Flake the Mix all and pack firmly into buttered tin and bake twenty to twentyfive minutes. Serve with ^%% or drawn butter sauce.

Page 30 See this page in the book

BAKED FISH A LA CARLETON Split and bone a fish, and on well-greased sheet.

J4 fat, one yolk, two tablespoons each chopped onions, and pickles, lemon, salt, pepper and parsley.

Sprinkle fish with mixture and bake. Garnish and serve. OYSTER PIE 40 oysters Yi tbsp chopped onion 2 hard cooked eggs 2 c oyster liquor and water 1^ tsp parsley Heat oysters in their own liquor. Strain.

Arrange creamed oysters in baking dish with baking powder biscuit crust and bake. CRAB SOUFFLE li c milk Vi tsp salt 1 c crab meat Mix sauce.

Add fish and eggs.

Bake 25 minutes.

HALIBUT STEAK WITH TOMATO 2 lbs. halibut cut in thick slice 4 tomatoes — fresh or canned 1 tbsp chopped onion 1 c tomato liquor, or water Remove bone and skin from Place in greased baking dish, with solid tomatoes on top.

Thicken liquor, pour around and JELLIED FISH M c cold water 2 tbsp lemon juice 1 ^ c flaked cooked fish 2 tbsp chopped peppers Spk paprika 3 hard boiled eggs H tsp salt Place sliced eggs in bottom of mold. Prepare gelatine as usual.

Add to other ingredients, pour into mold and chill.

Serve with lettuce and salad dressing.

Page 31 See this page in the book

EGG COOKERY Eggs and milk must be used more as meat recipes are decreased. Use eggs as main of the meal and by combinations make the egg'6 "spend"

as far as possible.

BREAD OMELET Beat the eggs separately and cook as plain omelet The crumbs should not be too dry or with too much crust to give the results but with recipe the eggs spend to better advantage.

Page 32 See this page in the book

RICE OMELET 1 c boiled rice Yi c milk CORN OMELET In above use c canned free from liquid in place of rice. CORN AND EGG SOUFFLE Y2 c white corn meal 1 tbsp butter substitute Cook in double boiler to mush consistency.

Remove, cool and add 3 stiff egg whites Dash paprika 2 tbsp grated cheese Bake in greased dish set in pan of hot water for 30 ms. RICE AND EGG SOUFFLE To above recipe add \ c cooked rice.

Page 33 See this page in the book

CHEESE DISHES NUT AND CHEESE LOAF 1 c cheese 1 c chopped nuts Juice Y2 lemon 2 tbsp chopped onion Cook onion in water till tender, then moisten loaf this liquid as needed. in greased baking MACARONI RAREBIT Yi lb. cheese 1 egg 1 tsp mustard 1 c cooked macaroni Cook over water. Serve on toast or crackers. MEXICAN RAREBIT To above add ^ c corn instead of macaroni and use tomato liquor instead of milk. CHEESE FONDU Yi c cheese 1 tbsp ketchup Mix and bake 20 minutes in greased baking dish.

Page 34 See this page in the book

CORN AND CHEESE SOUFFLE 1 tbsp ketchup 1 c corn Yi c cheese cut in small pieces 2 egg whites Make a white sauce of first four ingredients. Combine all and bake 30 ms. BAKED CHEESE FONDU 1 c cheese cut in small pieces 1 tsp shortening 2 egg whites Mix in given order and bake 20 ms. BOILED CHEESE FONDU 1 c cheese cut in small pieces 1 egg Mix in double boiler and cook until cheese is melted and mixture blended. Serve on toasted crackers. TOMATO RAREBIT Yi lb cheese 1 egg ^/i c tomato 1 tsp mustard Speck Cayenne Melt cheese and fat in double To beaten egg add tomato and seasonings. Combine and cook until mixture is thick and creamy.

Page 35 See this page in the book

BEANS AND PEAS AS STAPLES PIMENTO ROAST 2 c beans 2 canned pimentos 3^ lb cream cheese Water to moisten Lima, baked or soy beans may be used. Cottage cheese also substituted for cream cheese. SOY BEAN CUTLETS 1 c soy beans — Cook till soft Put through chopper and add 1 small onion, chopped 1 tbsp ketchup Vi tsp Worcestershire sauce Mix and roll in crumbs and saute. Vary the measure of crumbs according to their dryness. PRESSED BEANS AND SAUSAGE 1 pt. beans Vi lb. sausage Soak, parboil and bake the beans with ordinary seasoning.

Mould the cooked, chopped sausages and press under weight. Turn out and slice, serving with beets, celery or tomatoes. BAKED BEAN RAREBIT Y2 c bean puree (baked beans) ^ c cheese (not solidly packed) 1 or 2 eggs Add pepper and tomato ketchup to season if desired. Serve on toast.

Page 36 See this page in the book

SOUPS BAKED BEAN SOUP 1 c baked beans slice onion, chopped 1 c tomato Put beans through food chopper.

Melt fat, add cornstarch, water, beans, tomato, then season. BEAN SAUSAGES One-fourth cup lima beans. Soak over night and Force through coarse sieve or food chopper.

Add y^ c bread J4 tsp salt, K tsp sage, speck pepper and 2 tbsp drippings. S'ape, in more dry crumbs and bake in greased pan. SPLIT PEA SOUP 1 c split peas. Soak over night and drain. Simmer with 2 qts water Press through sieve and add stock and water to make of consistency of thin Vegetable puree and liquid DRID PEAS WITH RICE 1 c dried peas 1 c tomato 3^ c rice 3 onions Soak peas in 2 qts water over night. Cook in this water until tender. Add other ingredients and cook 20 ms longer.

LENTIL SOUP Prepare as Split Pea soup substituting lentils for peas.

Page 37 See this page in the book

FRUITS AND NUTS RAISIN FRUIT SALAD 3 bananas 3 oranges \i c walnuts 8 or 10 marshmallows Juice of 3^ lemon Lettuce leaves Serve with Mayonnaise or Cream Dressing. BANANA AND NUT SALAD Place equal parts nut meats and chopped celery over half banana on lettuce bed. Serve with French or Cream Dressing. BAKED BANANAS Slice eight bananas lengthwise.

Bake with dots of butter and serve with 1 tbsp Kingsford corn starch NUT AND RICE LOAF 1 c cooked rice 1 c chopped peanuts 1 c milk sauce 1 tsp parsley Dash of nutmeg Bake and serve with cheese or tomato sauce. VEGETABLE NUT LOAF 3^ c cold milk 1 34 c hot milk 1 c cooked rice 1 c chopped peanuts 1 egg Soak gelatine in cold milk, dissolve in J c hot milk Cook other ingredients 15 ms in double boiler. Combine all and mold.

Serve with water cress or lettuce.

Page 38 See this page in the book

SALMON WITH PEANUTS 1 c white sauce 1 small can salmon 3^ c peanuts Cracker crumbs In greased baking layers as follows:

peanuts, salmon, peanuts and A mixture of and cracker may be used but all bread crumbs are more soggy. in moderate oven.

Season white sauce well and add 2 tbsp fat to top cnmibs. JELLIED PRUNES }/z lb prunes 2 c cold water 1 envelope Knox gelatine % c brown sugar 1 tbsp lemon juice or 3^ c left over fruit juice Wash and soak prunes several hrs in the cold water. Cook in same water until Stone and cut in quarters. To prune water add enough hot water to make c combine all ingredients and chill.

with or without custard sauce. HONEYED APPLES WITH RAISINS 4 large apples 2 tbsp tapioca 4 tbsp AirlinE honey Pare and core Fill centers \ the raisins and J the While these are baking remaining in double tapioca is clear. Pour over apples and serve with top FRUIT SOUFFLE Boil and add 3^ c flour Cool slightly. Add Pour over layer of to 30 minutes.

Page 39 See this page in the book

APPLES AND RAISINS Core and pare 6 apples. Add to centre of each 6 chopped raisins and speck of salt and cinnamon.

Bake with I c water and J<4 c honey.

Skin need not be removed.

An attractive dish if skin is cut eight sections and every other section removed. FRUIT COMPOTE 4 oranges M c pineapple syrup 2 bananas Cherry to garnish 2 sh'ces pineapple Grapes if desired in dainty glasses, having chilled after cutting, except bananas. DRIED APPLE SAUCE 1 lb dried apples J^ c raisins Wash and soak for Drain off water and measure. till tender the apples with raisins and 2 c of water. Sweeten to taste. DELIGHT Cut two oranges and a grapefruit.

Sweeten with 2 tbsp honey and use as fruit dessert with cocoanut garnish.

(See also chapters 19 and 21)

Page 40 See this page in the book

CEREALS AS STAPLES ITALIAN RISOTTO 1 c rice 3^ onion Paprika Yi c Parmesan cheese grated all save in double ready to serve, sprinkle on the cheese. SPANISH RICE 2 c cooked rice 2 c tomatoes, from can y^ c cheese 1 chopped pimento Bake with seasoned crumbs for top layer. (2 tbsp savory drippings may be added.) SAVORY RICE 1 c rice in double rice has taken up the liquid add 2 tbsp oleo Y^ grated cheese ^ c chopped, cooked carrots Y tsp chopped parsley at once, or in oven with crumbs on top and brown. VIRGINIA SAMP Y c samp slowly for then put over hot water and cook slowly at least five hours or put in fireless cooker. Add 1 c tomato sauce Y2 c cut boiled carrots Y2 tsp parsley

Page 41 See this page in the book

SAMP WITH CHEESE 3^ c samp cooked in 2 c water till tender 1 pimento 3^ c chopped cheese Make cheese sauce and pour over samp in baking Bake 10 minutes to slightly brown top. BAKED SAMP 2 c boiled samp 1 c grated cheese 1 tbsp butter substitute yi tsp paprika Arrange samp, cheese and vseasoning in alternate layers.

Add milk, put crumbs on top, bake 20 ms. FONDUE 1 c boiled rice 1 c cheese cut in small pieces 2 egg whites Yi c milk Mix and bake 20 minutes. Note.—Hominy may be used in any of above recipes instead of rice or samp.

Page 42 See this page in the book

RELEASE FATS ESPECIALLY BUTTER COMMERCIAL OIL3 (a) Corn Products (b) Cottonseed Products (c) Olive Oil COMMERCIAL FATS OR SUBSTITUTES (a) Oleomargarine and nut margarine (b) Vegetable Products (c) Animal Products (d) Peanut Butter HOME PRODUCTS (a) Beef Suet (b) Cod Fat (c) Chicken Fat (d) Bacon Drippings or Home-made Savory Fats (e) Ham Fat (f) Lamb Fat (See chapter 25) SOUPS CORN CHOWDER 2 c corn (in which vegetables or rice has been cooked, if on hand) 1 c potato cubes 2 tbsp chopped onion }^i tsp pepper Sprinkle with chopped parsley. OATMEAL SOUP M c canned tomato 1 slice onion H tsp sugar }/2 c cooked oatmeal all in double boiler on back of range. Thin to consistency before serving if necessary.

May be strained for children.

Page 43 See this page in the book

CREAM SAGO SOUP One half cup sago, soaked in lukewarm to Add c boiling water, simmer in double boiler till soft.

Next, add 2 tbsp Mour 3 c hot milk Celery salt Beat 2 minutes and add 2 beaten and blend for 2 minutes more and serve. ENGLISH STEW WITH BARLEY 1 lb mutton 2 onions 4 potatoes sliced }/2 c pearl barley 1 tsp chopped.parsley Cut meat in small pieces and brown with onions in fat from meat. Add barley and 2 qts cold water. Simmer in covered dish 13^2 hrs.

Add potatoes and until potatoes are BEAN 1 c dried beans 2 qts water 1 small onion 3-^ carrot sliced Pinch mace Fry onion in fat.

Add carrot.

(Soak beans over night.) Simmer in covered kettle Rub through colander and serve. BARLEY SOUP WITH STOCK 3 c white stock M c barley or sago Soak grain 1 hour and simmer 1}^^ hours in stock, Combine all and simmer 10 minutes over water. PEANUT BUTTER SOUP 6 tbsp peanut butter 23^ tbsp corn starch Cook in double boiler 15 minutes.

Page 44 See this page in the book

VEGETABLES POTATO TIMBALES Yz c milk Salt, pepper Parsley Fill greased cups and bake. STtJFFED TOMATOES Cut a slice from each remove the centre, mix with bread crumbs and seasonings. Fill the tomato cases and bake about fifteen minutes. To make more tasty add chopped chicken, ham or green pepper with the crumbs. STUFFED BAKED POTATOES Clean and bake 3 good sized potatoes then cut in halves lengthwise and remove centres.

Refill with minced meat and equal parts, well seasoned.

Border the mashed and seasoned with nut margarine, salt, pepper and parsley. CORN IN RAMEKINS 2 tbsp fiour 1 c corn Cracker crumbs Sauce rule and crumbs on top. Peas may be used in place of corn. ESCALLOPED POTATOES WITH CHEESE 2 c cold potato cubes 1 c cheese Cracker crumbs Make milk Arrange potatoes, cheese and sauce in layers and bake with crumbs for top layer.

Page 45 See this page in the book

STUFFED ONIONS Peel Spanish onions. Let cook one hour. Cool a little, cut out a piece two inches around root end.

Chop one cup of nut meats, mix with one cup of one quarter cup of drippings, onehalf teaspoon salt, one egg, one teaspoonful parsley, and fill the onions. Bake forty minutes basting occasionally with one cup liquid from the pan. STUFFED

Page 46 See this page in the book

1 egg Vo tsp salt Flour to make batter. Small amount of flour needed and it varies according to moisture in tomatoes. Fry as griddle BEAN AND TURNIP PUFFS 1 medium yelloAV turnip, cook and mash, add c. cooked lima beans 1 egg Bake in greased cups.

VEGETABLE HASH 1 c cabbage 1 c beets 1 c turnips 3 c potatoes Season with salt, pepper and drippings.

Moisten with water in which vegetables are cooked. A few carrots may be added. LENTIL ROLLS 1 c lentils 1 egg Y2 tbsp chopped onion 3^ tsp paprika 1 tbsp ketchup Soak, and cook lentils until tender, drain and put through meat chopper. Combine ingredients. in balls, brown in oven and serve with tomato sauce. CORN AND POTATO LOAF 2 c corn 4 mashed potatoes 1 egg Bake 30 ms. and serve with milk sauce. LADY CABBAGE 1 tbsp butter substitute 1 tsp flour 23^2 or 3 c cooked cabbage Make thin milk sauce, add cabbage. Simmer 5 ms.

Page 47 See this page in the book

ENTREES Use left-overs and make dishes to be used as main dish for luncheon or supper. CREAMED POTATOES 2 c potato cubes Melt butter, add flour, then the milk and when at the point the potato which should be left over, cooked potato. TOMATO TOAST ^ Speck soda Melt the butter, add flour, then tomato and water. at the boiling point add the soda and Into cream tomato sauce put toasted CELERY TOAST 1 c celery liquor 1 c cooked celery Cut the coarser stalks of celery and cook slightly in salted water.

Pour over toasted bread. PEANUT BUTTER AND SPAGHETTI 3 c hot boiled spaghetti % c peanut butter Mix and fill baking dish, cover with crumbs and Serve with tomato Vary the milk according to the dryness of the crumbs. Season.

CORN FRITTERS 1 c canned corn 1 egg 1 tsp bakmg powder Beat egg separately. Fry on hot griddle greased with corn oil or drippings.

Page 48 See this page in the book

MEAT AND FISH SAUCES MILK SAUCE Melt fat, blend in flour, add milk gradually, till thick and smooth. Vary by adding Yi c chopped shrimp, Yi c chopped cheese or 2 hard-cooked eggs. SOUBISE SAUCE Two small onions, cut in small pieces and cooked. 34 c water in which onions were cooked TOMATO SAUCE CREAM TOMATO SAUCE Yl c milk Add before serving Y2 c tomato liquor with spk.

soda.

KETCHUP SAUCE Ya c ketchup M c water CELERY SAUCE % c celery liquor Y c cooked celery Celery liquor is water in which celery is simmered.

Note.—For thickening purposes use same amount of barley flour or half the amount of cornstarch instead of measure of white flour.

Page 49 See this page in the book

SALADS AND SALAD DRESSINGS CREAM SALAD DRESSING 1 tbsp fiour 1 tsp mustard 3/8 tsp pepper 2 tsp sugar } egg }/) c vinegar Cook in double boiler. MAYONNAISE DRESSING Yi tsp mustard 2 tsp sugar Cayenne IM c cooking oil 2 tbsp vinegar 2 tbsp lemon juice Mix first four ingredients, add to yolks, then add oil slowly till half is used.

Alternate with acids and lastly fold in stiff of One cup cooking or salad oil and Vs olive oil may be used and gives good results. BAKED BANANA SALAD Yi c cold water Pulp of 2 baked bananas y^ c lemon juice Mold in small cups. Turn out onto lettuce leaves and serve with mayonnaise and nut meats. SALADS No.

Peaches, cream cheese and cherries. No.

Pineapple, cream cheese and nuts. No.

Apple, celery, raisins, and marshmallows. Use on green bed with cream or mayonnaise dressing.

Page 50 See this page in the book

JELLY Yi c cold water 13^ c seasoned tomato liquor or left over soup Mold in small cups. Serve with lettuce and dressing as a salad or slice and serve as a sandwich filling with bread spread with cream Chopped hard cooked eggs or celery may be added. INDIVIDUAL CREAM CHICKEN SALAD (Individual Serving) \i tsp Knox gelatine % tsp lemon juice 1 tsp boiling water 13^ tbsp thick cream 3 tbsp cold chicken cut in cubes Y2 tsp chopped parsle}^ Soak gelatine in lemon juice and dissolve in boiling Whip cream and combine all ingredients.

INDIAN A.

1 envelope Knox gelatine ]/2 c cold water V/i c boiling water }/i c lemon juice B.

3^ c cocoanut 2 cored and chopped apples 2 c chopped celery 3 pimentos 1 tbsp chopped onion Make lemon jelly of A.

Use half of it in small moulds.

firm, add B. and then the rest of A. When firm, unmold and serve on lettuce with dressing and cocoanut garnish.

Page 51 See this page in the book

WAR CAKE 2 c sugar (white or brown) _ 1 box raisins Boil 5 minutes. Cool and add 3^2 tsp clove 14 tsp allspice Bake one hour. Two loaves. WAR CAKE (Sugarless) 1 c corn syrup 1 box raisins Boil 5 minutes. Cool and add. 3^ tsp allspice 3^ c shortening 3/8 tsp clove 3^8 tsp nutmeg }/2 tsp clove AUNT BETSY CAKE 3^ tsp allspice 23/^ c dark flour 1/ or ground One egg may be added. Figs or dates, instead of raisins.

MOCHA CAKE 3<C tsp salt 13^ oz chocolate Bake in mufftn pan or as loaf cake. 1 egg

Page 52 See this page in the book

FRUIT LAYER CAKE 1 ^zz Bake in round pan. Cut and use with Filling yi lb figs Yi lb dates Y2 c nut meats Water to moisten Cook in double boiler till paste is formed. Add tbsp lemon juice. OATMEAL CAKE 1 egg yi c molasses or syrup Y c fat or cooking oil Y^ c ground oatmeal Spices Raisins, dates, figs or prunes (3^^ c) may be added. APPLE SAUCE CAKE 1 c brown sugar Yi c clarified beef drippings }/i tsp salt Y2 tsp clove Y tsp allspice 1 c thick, unsweetened apple sauce Mix soda with sauce, blend all ingredients in given order.

Add more flour — generally to make good cake batter, depending on sauce used. Bake in moderate oven 50 minutes. SPONGE GINGERBREAD Y tsp cinnamon }'i tsp soda Make one loaf or 12 in muffin tins.

May be served as dessert with sliced bananas.

Page 53 See this page in the book

CHEESE GINGERBREAD yi, c cheese cut in small pieces Yi c water Heat molasses and cheese in double boiler. cheese is melted remove from fire.

Add other ingredients.

Bake 15 minutes in muffin tins.

BARLEY SPONGE CAKE 3 tbsp cold water 1 Y^ tsp baking powder 1 tsp extract lemon CHOCOLATE CAKE Y^ c oleomargarine Yi c corn syrup 2 oz chocolate ' Chocolate may be omitted.

as or in muffin tins.

NOTES:—For also conserve wheat flour and sugar as well as fats. In usual recipe use. 1 c mashed potato for Yi c flour and Y2 c milk. Use barley flour, oat flour or potato flour for at least thirty to' fifty percent for white flour. Use Y2 c sugar and Yi c corn syrup for 1 c sugar. HOME-MADE BAKING POWDER 1 c soda 1 c cornstarch 2 c cream of tartar Mix and sift these three eight to ten times and one quart of reliable home-made baking powder will result.

Page 54 See this page in the book

RELEASE SUGAR Use one-half normal consumption, use at the rate of lbs.

per person per month. Food Administration. Molasses, honey, maple products, corn syrup, commercially combined syrups, rock candy syrup and jams or sweet spreads furnish substitutions. By cooking properly, often the natural in fruits can be used as a means of cane sugar conservation. Dark syrups are molasses substitutes and white syrups sugar substitutes. DESSERTS HONEY SOFT CUSTARD Yi c honey Use two eggs when whites are not needed for another receipt.

Use as desserts with chopped nut garnish, as sauce for puddings or poured over sliced HONEY BREAD PUDDING 1 pt milk Yj, c AirlinE honey 2 tbsp oleo Yi c nut meats The meats may be omitted. Raisins may be added. If the honey flavor is not desired, add spices. Meringue beaten and sweetened tbsp RASPBERRY SAMP Y2 c samp 23-^ c milk or part water till liquid is taken up by samp which requires long, slow cooking. Add one tbsp oleo, one tsp butter, just as served; one-half tsp salt, one-half c rich jam or one-half c maple syrup for maple samp.

Page 55 See this page in the book

CHOCOLATE PUDDING 1 egg 2 oz. sweetened chocolate Vi tsp vanilla If unsweetened chocolate is used yi c more sugar is needed.

Blend 10 minutes in double boiler. MAPLE BLANC MANGE IM c maple syrup }/i tsp salt 1 qt. scalding milk Cook 20 minutes.

Mold and serve with top milk or cream.

FRUIT CORNSTARCH PUDDING 1 c fruit syrup 1 egg If peach is used the slices may be placed in moistened dish and pudding poured in and cooled. Smaller fruit may be stirred into mixture. MAPLE CUSTARDS 3-2 c maple syrup in custard cups in moderate oven about 20 HONEY CUSTARDS In above custard use J^ c AirlinE honey instead of syrup and add M

Page 56 See this page in the book

FRUIT SPANISH CREAM M c cold water li tsp salt 2 tbsp white corn syrup 2 c scalded milk M c fruit To gelatine and add Make custard of other except Combine all, mold after careful stirring. Dates, figs or prunes may be used. COTTAGE PUDDING 1 egg 2 tbsp hcney or }/i c sugar Speck nutmeg V^ tsp cinnamon Serve with honey' or other pudding sauce. TAPIOCA PUDDING 14 c pearl tapioca Yj tsp salt Soak tapioca several hours Drain and cook all in double boiler. Before tapioca is transparent add J^ c cooked juices can be used for of water and half the sugar omitted. CORN MEAL AND FIG PUDDING 4 c milk and water Cook 20 minutes in double Cool and add 1 c chopped figs Mix and bake for 3 hours or cook in fireless cooker Other fruit may be substituted. DATE CUSTARD lb dates 1 qt. milk Simmer dates in Press through colander and add in cups or use for pie filling,

Page 57 See this page in the book

APPLE CUSTARD PUDDING slices of bread in baking Cut two pared and cored apples in halves; place on bread and add custard mixture of 4 tbsp AirlinE honey till custard is firm and fruit NORWEGIAN PRUNE PUDDING ^ c cooked and finely cut prunes IH c water 3^ c p ugar 1 in. stick cinnamon if desired, cooked with prunes. Cook in double boiler until thick. Chill and serve cold with custard sauce. CHOCOLATE SOUFFLE Cool sHghtly and add 1 3^ oz sweetened chocolate Bake in cups for twenty minutes. PRUNE HONEY PUDDING 1 ^ c prunes Juice half lemon 3 tbsp AirlinE honey Let prunes stand half hour, covered with warm water. Drain, stone and cut.

Mix pudding and steam two MAPLE WALNUT TAPIOCA 1 pt milk 2 tbsp Minute tapioca % c maple syrup 1 c walnut meats Heat milk.

Stir in tapioca.

Cook 15 minutes, add yolks and stir three minutes. Let cool, add syrup and nuts and serve with whipped cream and nut garnish.

Page 58 See this page in the book

COCOANUT CREAM 3 tbsp AirlinE honey M c cold water 1 c shredded cocoanut 2 eggs whites Add soaked gelatine to hot custard made with the milk, Q^g yolks and honey. Fold in other ingredients and chill in mold lined with orange sections HONEY CORNSTARCH PUDDING 3 tbsp honey Yz tsp salt }i tsp cinnamon 3^ tsp nutmeg Cook in double boiler. PINEAPPLE DAINTIES 1^0 pineapple syrup 2 tsp gelatine 1 tbsp lemon juice Dissolve soaked gelatine in some of boiling syrup.

Mould in 4 small cups. Serve with a slice of pineapple first on plate, jelly, which may be tinted pink on top and garnish of cream or marshmallows. RICE PUDDING }/2 c rice (uncooked) 3^ c tsp cinnamon Bake as Indian pudding, about 2J to occasionally.

One fourth cup sugar or 3 tbsp honey may be used in place of molasses. CREAMY RAISIN PUDDING 2 tbsp pearl tapioca }/2 c AirlinE honey 2 tbsp uncooked rice Bake in slow oven for 3 hours, stirring occasionally. Serve hot or cold.

Page 59 See this page in the book

STEAMED SAGO PUDDING 3<^ c sago 1 tbsp butter substitute ^ c potato flour \i tsp salt Soak sago over night. Steam pudding 2 hrs. with sweet sauce. APPLE SAGO 3^ c sago 3 c hot water Soak sago 1 hr. in cold water to cover. Cook in the hot water transparent.

Core and pare apples. in greased baking add sugar and spice.

Pour sago over apples and bake until apples are soft. Serve with milk. One half c. pearl tapioca or f c prepared tapioca may be used in place of sago. may be sliced if desired. MAPLE SPONGE 2 c maple sugar 3^ c hot water 1 envelope Knox gelatine 1 3^c cold water 2 stiff egg whites 1 c chopped nut meats Boil maple sugar and hot water 10 ms, add gelatine" soaked in the cold water. When nearly set add egg and nuts.

Mold and serve with soft custard made with COLD RICE PUDDING 34 c cold water }^ c cooked rice 34 c nuts or fruits 1 c whipped cream Dissolve soaked gelatine in hot Use nuts, raisins, figs, prunes or dates or combinations. Mold in small dishes.

Milk may be used instead of cream by adding \ tbsp more gelatine.

Page 60 See this page in the book

SWEET SAUCES LIQUID SAUCE 1 tbsp oleo 1 c hot water 1 1^ tbsp molasses Grated nutmeg in given order except nutmeg. thoroughly; add nutmeg before serving. MAPLE SAUCE Yi c maple corn syrup 1 yolk 1 white Boil water and cornstarch, pour on to syrup and yolk.

slightly, fold in stiff white and HONEY SAUCE In above sauce substitute >^ c honey for maple corn syrup or maple syrup. FRUIT SAUCE 1 c rich fruit syrup 1 tsp arrowroot Mix arrowroot with J^ c cold syrup, add to J^ c hot syrup and when boiling point is reached a clear sauce results. Syrup from canned pineapple, peach, raspberry, strawberry or other fruits may be MOCK CREAM 1 egg white Heat milk in double Mix sugar and cornstarch.

Cook with milk 10 ms and cool. When ready to serve add vanilla and stiff white. BROWN SUGAR SAUCE 1 c brow^n sugar Y2 c water Y^ tsp vinegar Cook until slightly thickened and use hot or

Page 61 See this page in the book

WAR-TIME CONFECTIONS POP-CORN BALLS 1 tbsp oleo molasses and oleo Add it threads very slightly. Remove, add soda. Pour over 4 quarts pop-corn. Shape.

in wax papers.

MAPLE BALLS 1 c maple syrup Y2 c cocoanut it threads.

Pour over 4 qts of as in above recipe.

POP-CORN SQUARES Put through food-chopper. Add ball syrup to hold it together. Roll on greased paper with rolling pin into Yi in. sheet. When cool, cut in squares MAPLE FONDANT 1 lb maple sugar to 238 deg., or it forms ball in cold Pour on to a platter. Cool and beat. in stuffed dates with nuts or for centres to dip in chocolate.

FRUIT PASTE Yz c chopped dates Yi c chopped figs Y^ c chopped raisins 1 c chopped walnuts Mix all together and press into oiled pan. Cut and roll caramel in papers or roll into balls, dusting with

Page 62 See this page in the book

SALTED PEANUTS Heat the unroasted, shelled peanuts in a warm oven.

Remove the jackets.

Plunge In oil.

Dry on paper salting as soon as spread on the paper. CHOCOLATE CRACKERS Oyster crackers or cracker fingers dipped in sweetened coating chocolate and hardened, give a confection or sweet cracker to use for a dessert. BUTTER SCOTCH c AirlinE Honey 2 tbsp vinegar 2 c brown sugar 3 heaping tsp butter 2 tsp lemon extract Boil honey, sugar and vinegar untilit hardens when dropped into water (270° F.); in the soda extract and butter; pour in buttered tins to cool. RAISIN AND PEANUT PASTE 3^ c peanut butter Wash raisins, put through chopper twice and mix all Roll into small balls and dust with mixture of 2 tbsp sugar and 1 tbsp cornstarch.

Page 63 See this page in the book

PRACTICAL CONSERVATION SOUR MILK RECIPES Buttermilk with Y2 "tsp. shortening for each cup maybe substituted for sour milk. Sour milk should always be beaten with o^gg beater before measured. STEAMED GRAHAM BREAD 3 c graham flour '^Yi tsp soda 2y2 c sour milk. Mix as brown bread. Steam 3 hours at least. COTTAGE CHEESE One qt sour milk. Heat till lukewarm then add qt. warm water.

Strain through cheese cloth. liquid has drained out, moisten the curd with melted oleo or some cream and salt to taste. Shape into balls. NUT BREAD XYiQ. sour milk 1 egg 1 c nut meats Bake 45 to 60 ms. RAISIN BREAD 1 c entire wheat flour 1 c sour milk Bake 45 ms.

GRAHAM MUFFINS 1 c white or barley flour 1 c sour milk M tsp. soda i tbsp shortening 3 tbsp molasses or sugar

Page 64 See this page in the book

SOUR MILK GRIDDLE CAKES 2 c sour milk 1 egg IM tsp soda 2 to 23^ c flour One c wheat flour and 1 c barley flour, or 2 c barley flour may be used. Half buckwheat, also good.

SOUR MILK GINGERBREAD 1 c thick sour milk y2 tsp cinnamon Barley flour may be used entirely with fine results. SPICE CAKE y^ c shortening 1 c sour milk y tsp clove y tsp allspice BARLEY MOLASSES COOKIES }/i c shortening Yi c molasses Yi c sour milk Y2 c barley flour Y2 tsp cinnamon Drop cookies, to be baked in quick oven. SOUR MILK BROWN BREAD 1 c barley 1 ^ c sour milk y^ tsp soda Yi c raisins vSteam 2}^ hrs. in small molds or 3 hrs. in one mold. Raisins may be omitted. SOUR CREAM DRESSING 1 c sour cream 1 tsp sugar 1 tsp lemon juice Paprika H tsp salt Beat cream 5 ms.

with wire whisk or ^g<g beater, gradually adding other gives a foamy dressing, delicious for cuctmibers or lettuce.

Page 65 See this page in the book

HOW TO RENDER FATS The trimmings and fats purchased with meats should always be saved and used. The fats obtained in cooking meats, especially chops, sausage and all waste must be utilized.

TO RENDER FAT:— To render or "try out"

fats, cut in small pieces.

Place in a heavy pan in a slow oven and cook several The use of the double boiler on top of range is often recommended and avoids any danger of burning but takes a longer time. When fat is melted and tissues or cracklings are crisp, strain fat through cheese cloth. To lessen strong flavors fat is rendered with equal parts of water and thus the flavor is washed out. Cool, and allow the fat to harden on top. Remove and reserve for use.

TO CLARIFY:— Fresh fats will be clarified as rendered but when not fresh, or very strong, or mixed kinds are used, a few slices of raw potato may be added. The most satisfactory method is to use 1 c skimmed milk to 2 lbs fat in place of the water suggested above. BLENDED FATS:— Often home rendered fats are two hard to be of the consistency for shortening.

Then blending is recommended.

Melt 1 c beef or mutton drippings with 3^ c lard or similar commercial fat. Melt 1 3^ c beef or mutton fat with 3^ cooking oil.

In either method mix thoroughly and cool, stirring occasionally to avoid separation. TO EXTEND FAT FLAVORS:— When butter substitutes are used in soups, sauces, vegetables or other hot dishes, the characteristic flavor of butter may often be obtained if a small amount is added just before serving.

Page 66 See this page in the book

HOW TO MAKE SOAP 5 lbs. lukewarm, clarified grease 1 lb can lye 3 pts cold water }/i c ammonia yi c powdered borax 3^ c sal soda Fats unfit for food or frying purposes may be clarified and used for soap.

Dissolve lye and sal soda in cold water over night.

When cold, slowly add the melted fat, stirring constantly.

results are obtained if fat is strained through cheesecloth. Dissolve borax in J cold water and add ammonia to first mixture.

Stir until about as thick as molasses, which will be about 20 or 30 minutes. Pour into paste board boxes lined with heavy paper. Cut in pieces before it is two hard and store until well dried. This makes 8 lbs. of soap.

NOTE:—The sal soda m.akes a more cleansing soap also softens the water and therefore yields more suds. The Ammonia and Borax may be increased to 3^ each with good results.

HOW TO PRESERVE EGGS During April and May, when eggs are reasonable in price, the thrifty housekeeper may preserve them to be used for cooking purposes during the winter months when eggs are double in price. 9 qts. of boiled and cooled water. 1 qt. of water glass.

15 doz. absolutely fresh eggs. gal. jar or crock with tight fitting cover. Handle carefully to avoid cracking.

The liquids should be mixed in this proportion and the eggs may be added from time to time as they are obtained. Eggs may be removed for use at any time. Water glass or silicate of sodium may be purchased at many grocery stores, some drug stores, and chemical companies.

Page 67 See this page in the book

COLD PACK CANNING ADVANTAGES:— All vegetables, fruits and some meats may be canned by this method satisfactorily; texture, taste and color being preserved. If all materials are in proper condition one is assured that the products will keep. GENERAL DIRECTIONS Use well selected products; not over ripe and just gathered if possible. To scald—to dip water:—using a wire basket or cheese cloth bag. To blanch—to boil for the time directions state. To cold dip—to plunge into cold water:—using wire basket or bag as when scalding. Always fill jars to overflowing with liquid. or sterilizing outfit must have false bottom to raise jars slightly and avoid breakage.

When this is made of wood, never use soft pine. Use enough water in kettle, boiler or outfit to cover jars to the necks. outfit tightly and bring to the boiling point. Count all cooking times from this point. At the end of periods, remove jars, tighten covers and invert, avoiding drafts cool.

tests leakage possibilities in jars, rubbers or covers.

Page 68 See this page in the book

VEGETABLES METHOD:— Wash carefully.

Scrape, cut or prepare as kind demands. Examples—Carrots, scraped. Asparagus or String Beans, cut.

Peas, shelled.

Blanch or scald according to tim.e table. Cold dip.

Peel if kind demands.

Examples—Tomatoes and beets. Pack in jars.

Fill with cold water and use tsp.

salt to each quart.

Adjust new rubbers, and tops to partially seal.

(If spring tops are used place the first clamp in position and leave the second clamp up instead of in position to seal tightly.

If screw tops, screw down using thumb and little finger only.

If lacquered tops,—place in position with clamp provided. Cook in hot water outfit according to time tableFRUITS METHOD:— Wash carefully.

Scald when time table directs, Cold dip, if scalded.

Peel if kind demands. Example—Peaches Pack in jars.

Fill with syrup which has been cooled. Adjust new rubbers and tops to partially seal Cook in hot water outfit according to time table

Page 70 See this page in the book

SYRUPS FOR FRUITS General Rule:—3 parts sugar to 2 parts water. Thin syrup. Heat the above to boiling point. Medium syrup. Boil the above 3 minutes. Thick syrup.

the above EXAMPLES:— Thin syrup—peaches, pears, Medium syrup—blackberries, raspberries, sweet cherries. Thick syrup—gooseberries, currants, sour cherries. The density of the syrup to be used depends on the taste of the family.

Many families prefer medium syrup for all fruits except currants and sour cherries which always require thick syrup. Some fruits may be canned without using water in place of syrup, the being added to taste v/hen is opened.

The flavor is not as good, however as when syrup is used.

Page 71 See this page in the book

SPECIALS CANNED CORN Cut com from cobs, scraping out all the milk from cobs.

Add water to cover and boil 12 ms.

Pack in jars with Y2 tsp. salt and sugar to each quart. the cobs in water to partly cover and use this liquid to fill jars to overflowing. Partially seal jars and cook 1 hour as all cold-pack vegetables. TOMATO MINCE MEAT 8 qts green tomatoes 8 qts apples 5 lbs sugar 2 lbs chopped raisins 1 c suet or drippings 3 tbsp salt 1 c vinegar 2 tbsp cinnamon 2 tbsp clove 1 nutmeg Chop tomatoes, drain, scald for 10 ms.

in water to partly cover and drain again. Add apples, dropped, not pared, and all ingredients. Cook till tomato is about the color of the raisins and the apple is very Put jars and seal while very hot.

CRANBERRY SAUCE 1 qt cranberries 1 c AirlinE honey yi tsp soda Put berries, water and soda in saucepan. Bring to boiling point. Pour off this water and add Y^ c fresh ms.

Strain, reheat, add honey and cornstarch (mixed in 34 c more cold water.) Cook 15 ms.

Remove from range and cool.

Page 72 See this page in the book

JELLIES AND JAMS APRICOT PRUNE JAM 25 prunes 25 apricots Soak over night.

Then till very Mash sHghtly, add sugar, slowly cook till dissolved and quite dry. CARROT MARMALADE 2 cooked carrots 2 lemons Wash and scrape the carrots and cook in water until tender. Drain and put through the meatchopper.

Add the juice and grated rinds of the lemons, and the sugar. Cook slowly about half an hour or until the consistency of marmalade.

quantity will fill six jelly-glasses. It tastes like a fine orange marmalade.

KARO APPLE JELLY Juice 2 parts 1 }i Crystal White Karo % In apple jelly use juice and sugar in the above proportion, instead of equal amount of sugar. CRANBERRY JELLY 2 qts cranberries 1 qt water Boil ten minutes, and strain in vegetable strainer.

Measure and add one-half the measurement of sugar to juice and pulp. Boil ten minutes. Pour into tumblers and add wax when cold and set. BAR-LE-DUC CURRANTS Wash and stem white or red currants. Use equal weights of fruit and strained honey. When honey is hot, add fruit; simmer four hours. Skim out the fruit and put in small tumblers and cook syrup until thick, then fill glasses.

Cover when cold with white paper and wax.

Fruit may be seeded but this is much work.

Page 73 See this page in the book

APPLE BUTTER Slice 4 lemons, cover with water and let stand over night.

In morning put into kettle with 8 lbs. apples, pared, cored and sliced. Cook 1 hr.

Add 3 lbs. sugar.

slowly frequent stirring 1| hrs. or till of proper consistency.

Pack while hot sterilized jars and cook by cold pack method in hot water outfit 10 ms.

This last cooking in hot water outfit may be omitted and jars sealed with paraffine, but if followed to assure the keeping and not molding of the butter, it is best.

APPLE AND CRANBERRY JELLY 1 pk apples 1 qt cranberries Cook separately till soft with small amount of water. Strain, combine juices and boil 20 ms add | as much more sugar as juice. Boil tell it jells.

Page 74 See this page in the book

DRYING OF FRUITS AND VEGETABLES As a feature of food conservation the drying of vegetables and fruits is now recommended "because large quantities may be stored in a small space and in inexpensive receptacles.

Products otherwise wasted may be saved for winter use. is most practical for the house where a root cellar and vegetable closets are not feasible in which to store fresh winter vegetables. THREE METHODS OF DRYING Sun drying.

Drying by artificial heat. Drying by air and air-blast, (as an electric fan). All methods require time and the large water content of the product must be thoroughly dried out, then before using, with a long soaking (12 to 24 hrs) this is replaced.

Sun drying is many times unsatisfactory because of the uncertainty of weather conditions. Artificial heat drying is satisfactory in an oven in which heat, can be controlled (gas or electric) and the temperature should be 110 degrees F. when work is started, and increased to 140 degrees, never over 150. Product is placed on large baking sheets and time required will vary from 3 to 7 hrs. Homemade driers or racks with low-wooden sides and fine wire bottoms are often suspended above a wood or coal range and this temperature of 120-140 degrees thus obtained. Commercial driers may be purchased and their directions followed.

When the third method is employed products are put on trays or racks so placed as to allow good air circulation and with an electric fan the average time required, is about 24 hrs.

Page 75 See this page in the book

Often the methods are combined, and sun and air both or, again, partly dried heat and finished with air method.

In all cases complete drying is necessary.

To test, place the dried product in jar or box for storage and with it a crisp cracker. After 12 hrs. remove cracker and if not still crisp the presence of moisture is shown and drying must be continued before storing fruit or vegetables. Shell beans, com and peas are the vegetables and peaches and berries the fruits most successfully treated by drying methods and most practical in either country or city homes.

Page 77 See this page in the book

INDEX A Apple Pudding American Chop Suey and Raisins Aunt Betsy Cake Apple Sauce Cake Custard Apple Sago Apple and Cranberry Jelly. B Baked Banana Salad Bananas Baked Bean Rarebit Baked Bean Soup Baked Brown Bread Fondu Baked Eggs au Gratin Baked Fish Carleton Rice and Meat Samp Squash Whiting Banana and Fruit Salad... Barley Molasses Cookies... Scones Sponge Cake Barley-le-duc Currants... Bean and Turnip PufCs.... Bean Sausage Bean Beef Boiled Cheese Fondu Bran Bran Bran Bread Crumb Bread Omelet Brown Sugar Sauce Scotch Canned Carrot Marmalade Celery au Gratin Celery Celery Toast Fondu Fondu Gingerbread Omelet Toast Chocolate Cake Chocolate Crackers Chocolate Cocoanut Cream Chocolate Cod Pack Canning Rice Pudding Combination Corn and Egg Corn and Potato Loaf Corn Bread (Quick) Chowder Dodgers Fritters Corn Griddle Cakes Corn Meal Mush Meal Mush Meal Corn Mush Omelet Ramekins Toast Corn Yeast Rolls Cornstarch Cottage Cottage Cottonseed Crab Cranberry Jelly Cranberry Chicken Sago Salad Dressing Creamed Creamed Creamed Potatoes Creamy Raisin Pudding. Crumb Griddle

Page 78 See this page in the book

D Date Custards Date Date Dried Dried Beef with Hominy.. Dried Peas Dutch Stew E Egg-less English Stew with Barley. Entire Wheat Biscuits Entire Wheat Epicurean Finnan Haddie. Elscalloped Potatoes F Fig Betty Compote Delight Cornstarch Pudding. Fruit Layer Cake Paste Spanish G Ginger Biscuits Graham Squares H Halibut Steak Home-made Baking Powder Hominy Drop Gems Cornstarch Pudding 56 Custards Honey Drop Cakes Nut Squares Custard Honeyed Hungarian Goulash Indian Irish Stew Italian Hash Italian Risotto J Jellied Jellied Prunes K Karo Jelly Ketchup Ladv Cabbage Lentil Rolls Lentil Liberty Breads Liquid M Macaroni Rarebit ISIacaroni Chicken... Balls Blanc mange Custards Fondant Sponge Maple Syrup Cakes Maple Walnut Tapioca.... Mayonnaise Dressing Mexican Rarebit Minnesota Mocha Cake Mock Molasses Moulded N Newton Tapioca Norwegian Prune Nut and Cheese Loaf Nut and Rice Loaf Nut Nut O Biscuits Oatmeal Buns Macaroons Oyster Pie

Page 79 See this page in the book

p Panned Peanut and Spag-hetti Peanut Butter Bread Peanut Peanut Peanut Pimento Roast Pineapple Dainties Planked Plum Pop Balls Pop Corn PuddingPop Corn Squares Pop-overs Buns Potato Corn MufRns Timbales Pressed Beans and Sausag-e Prune and Nut Bread Prune Apricot Jam Prune Honey a Quick Raisin Bread R Raisin and Peanut Paste.

Raisin Raisin Raspberry Samp Rice and Eg-gCrisps Omelet Waffles Rolled Fruit Cookies Roman Meal Rye S Salmon with Peanuts Salt Fish Chowder Salted Peanuts Samp with Cheese Savory Shortcakes Soubise Sour Cream DressingSour Milk Brown Bread... Sour Milk Ging-erbr.ead Southern Spoon Bread Sour Milk Griddle Cakes.. Soy Bean Cutlets Spanish Codfish Spanish Spice Cake Spider Split Pea Soup Sponge Ging-erbread Squash Custards Steamed Carrot Steamed Steamed Graham Steamed Sag-o Stuffed Potatoes Stuffed Onions 4:^ Stuffed Cases Stuffed Tomatoes T Tapioca Thick Molasses Jelly Tomato Mince Meat Rarebit Toast Tuna Veg-etable Hash Veg-etable Nut Virginia Samp W War Cake Wheatless White Corn Bread Y Yeast Breads

Page 81 See this page in the book

Mazola the oil from showing housewives new and better ways of preparing food The necessity for saving animal fats lard, suet - and the scarcity of olive oil, have opened up an entirely new field for American cooking.

Today thousands of housewives are using Mazola for frying, sauteing, shortening and salad dressings - not onlybecause it comes from an edible vegetable source (Indian Corn) and is so wonderfully economical - but because it is showing the way to more delicate, more wholesome food. Send for the Mazola book of proven recipes - free - upon request.

CORN PRODUCTS REFINING CO. 17 Battery Place New York

Page 82 See this page in the book

CHOICE HOUSE FURNISHINGS Foreign and Domestic MOULDS of Copper, Tin and China.

Caseroles, or Lettuce Crispers, Mayonnaise Blenders, Cook's Knives, Pallet Knives, Holly Cookine Spoons, Cutters for vegetables. Pastry, etc.

Ramekins, Mushroom Dishes, Fireless Cookers, Plate Warmers, Breakfast Warmers. Coffee Machines. MAGIC COVERS FOR PASTRY Brushes Aluminum Ware Wooden Ware Copper Ware Tin Ware Enamel Ware Fireplace Furnishings, Andirons, Fenders, Fire Sets, Brushes, and Bellow^s. Institutions, Hotel, and Hospital Supplies. B.

F. MACY Importer—^Wholesale—Retail 410 Boylston St.

203 Providence St.

Near Berkeley BOSTON, MASS.

Page 83 See this page in the book

From Flower, to Bee, to You AirlinE ABSOLUTELY MONEY ^^^^ Honey for the Children LIBERTY CANDIES Caramels 2 cups AirlinE Honey 1 square Baker's chocolate 1 cup chopped nuts 1 teaspoon vanilla Boil the honey and chocolate shaved fine until it makes a hard ball (260 degrees), remove from fire, it thickens, add the vanilla and chopped nuts and pour into a buttered, shallow pan to cool.

When nearly cold mark into squares. Honey for Cooking PUMPKIN PIES 1 c stewed and sifted pumpkin 1 teaspoon salt 2-3 cup AirlinE honey 1 teaspoon ginger 1 egg 1 teaspoon cinnamon 2 teaspoons flour 13^2 cups sweet milk Blend the pumpkin and honey, beat in the egg, mix the spices, flour, and salt with a little of the milk, and add, and then stir in the rest of the milk. Bake in a crust made of K part cornmeal. THE A.

I. ROOT COMPANY MEDINA, OHIO "The Home of the Honey Bees"

Page 84 See this page in the book

Getting the Best of a Bean You, as a user of Vanilla Extract, know that there are some kinds that flavor better and go further than others. You know that the size of the bottle is of no importance. It is Strength and Flavor of what's inside. MINER'S VANILLA EXTRACT goes further in use than most others. It is made from the Vanilla Bean grown.

It has undergone a process of ageing in wood, which gives it that smooth, mellow flavor. Taste it, and then taste others.

That is all we ask.

Sent anywhere by Post, prepaid, upon receipt of price, 50 cts.

for a 4 oz.

bottle.

THE TOILETINE COMPANY, GREENFIELD, MASS. Used and recommended by Carolyn Putnam W^ebber Prof Lewis B.

Allen, Westfield, Pure Food Expert, says ''your extracts are certainly above the average".

Page 85 See this page in the book

•^EQ'STERED THP^OC t^^^^ A HIGHER STANDARD THAN THE BOSTON MARKET HAS AFFORDED FOR OVER 20 YEARS Tested, approved and being sen ed in many of the finest Hotels of Boston and New England, among which are the Somerset, the CopleyPlaza, the Hemenway, also the Great White Fleet of the United Fruit Company. Exclusive agencies in New England tow ns are being arranged for as rapidly as possible. such arrangements have been made in your section you are invited to obtain your supply ' from us direct by Parcel Post. Enclose 40 cents for one pound, name and full address. CLARK & MacKUSICK CO., BOSTON COFFEE MERCHANTS EXCLUSIVELY

Page 86 See this page in the book

Carelessness is Costly Particular People ask for SLADE'S SPICES for they are best and go farthest Grocers will Supply you D. & L. SLADE CO. BOSTON CAROLYN PUTNAM WEBBER Teacher of Cooker}^ Lecturer - Dietetics and Home Economics Bedford, Massachusetts

Page 87 See this page in the book

-*• FOR WAR DISHES Dromedary Dates and Cocoanut combine food value and flavor, Use them frequently in war-time breads, salads and sugar-saving desserts.

D romedary War-Time Recipe Book Free on Request THE HILLS BROTHERS CO. NEW YORK Manufacturers also of Dromedary Instant Tapioca