War Economy in Food

1. Don't begin to save on milk.—Children must have it; adults ought to. Milk builds bone, and muscle better than any other food. 2. Spend at least as much, for milk as for meat.—Remember that a quart of milk is equal in food value to a pound of steak. " A quart of milk a day for every child " is a good rule—easy to remember. At least try to provide a quart of milk a day for. every member of the family. 3. Spend at least as much for vegetables and fruits as for meat and fish.—Fresh vegetables and fruit can not well be sent abroad to the Army, a free use of them makes your family dietary better; if purchased in season and of the sorts grown in your own locality they need not be expensive. 4. Use breadstuffs more or less freely, according to your desire for economy.—The cereals and breadstuifs are usually the most economical of all the foods. The Food Administration does not ask you to use less bread but less wheat in your bread. (See recipes for wheat-saving breads, pp. 16-20.) 5. Be sparing in the use of meats.—These are usually the most expensive of the staple foods in proportion to their food value, and are not strictly necessary wlien a proper amount of milk is used. Meat may be decreased with less harm than anj of the other foods mentioned. The amount spent for meat may decrease as the amount for milk increases.

From War Economy in Food, 1917, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or cream meal Raisin, crust At formal dinners no white bread is served. No butter is served at social luncheons and dinners. Use no toast as garnish. Use no croutons. Use no bacon for trimming. Use left-over meats, minced or in stews. Use vegetables in omelets. Use potatoes in many forms—stuffed, puffed, scalloped with cheese. LUNCHEON. Any of the foods suggested above, using as the main dish such meatsaving dishes as the following:

From War Economy in Food, 1917, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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loaf. Nut loaf. Nut and cottage-cheese loaf. Baked hominy and cheese. Baked rice and cheese (adding tomato, pimento, or any vegetal)Ie desired for flavor). Eggs with mushrooms. Eggs scrambled witla vegetables.

From War Economy in Food, 1917, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut it on the table, so that none is left to dry. Do not have stale bread. Do not use toast as a garnish or serve food on toast. If there are bits of bread left, dry and grind or pound, using the crumbs in place of flour. Do not use crackers made from wheat (or graham) flour, or serve croutons with soup. Do not use breakfast cereals made from wheat. If you use macaroni, spaghetti, any Italian paste or noodles, remember that it is made of wheat and do not serve bread at the same meal. Use cornstarch or rice flour for thickening sauces and gravies and in puddings. (Use half as much as you would of flour.) Kemember bread made of mixed flours is better body-building material than that made from one grain alone.

From War Economy in Food, 1917, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If you have good recipes for bread of any kind, make them conform to food conservation by omitting sugar and fat and by using at least one-fourth wheat substitute. The recipes below tell how to use or add the substitutes. Try for yourself with j^our own recipe. Many people think milk is necessary for good bread, but it is not, although it of course adds to the food value, and is therefore advisable when it can be afforded. Water, milk and water, whey, potato water, or rice water may be used for the liquid. In using part other grains than wheat the loaf will be as nourishing, but usually not so large or light. All measures in these recipes are level. The flour is measured after sifting. Because of the high price of yeast it may be economical wdien bread is made frequently or in large quantities to prepare liquid In making the bread the amount of yeast used, of whatever kind, will depend upon the time in which the process is to be carried through.

From War Economy in Food, 1917, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 inedium-sized potatoes. 1 quart hot water. Vi cup sugar. 1 cake dry softened in cup of warm water, or 1 cake of compressed yeast. Wash, pare, and cook the potatoes in the water. Drain, mash, and return to the water. Make up to quart. Add the sugar, and salt and allow the mixture to cool. When lukewarm add the yeast. Keep at room temperature (65° to 70° F.) for 24 hours before using. If kept for a longer time it should be poured into a sterilized jar and put in a dark, cool place. Each of these recipes makes one loaf. The weight of the different breads will vary from 18 ounces to 23 ounces.

From War Economy in Food, 1917, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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21/^ cups flouiO % cup corn meal, white oi" yellow. liquid. Ys to 1/4 yeast cake. iy2 teaspoons Note.—One-fourth cup of liquid yeast may be used in place of the 14 yeast cake, and i^ cup of liquid when making bread by the If dry yeast is used the long process must be followed or a liquid yeast prepared. For the long process sponge method, % cake of compressed yeast or 2 tablespoons of liquid yeast is sufficient. For the short process use more yeast.

From War Economy in Food, 1917, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. Soften the yeast in ^ cup of lukewarm water. Add f cup of white Beat thoroughly, cover, and if the sponge is to stand over night, let rise at room temperature (about 65° to 70"^

From War Economy in Food, 1917, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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at 80° to 85° F. if the time is to be shortened. When this sponge is so light that the slightest touch causes it to fall it is ready for the addition of the other ingredients. Stir the corn meal into the remaining cup of salted water and heat to the boiling point over the direct flame. Cook 20 minutes in a double boiler or over hot water. Cool until it feels warm to the hand (about 90° to 95° F.). 3. Beat the cooked corn meal into the light sponge prepared as directed above. Add gradually sufficient flour to make a dough somewhat stiffer than for ordinary bread.^ It is impossible to give the quantity of flour exactly, because different samples of flour ma}^ not absorb the same amounts of liquid. Knead a fcAV minutes until the dough is smooth and elastic, cover and let rise at a temperature of about 80° F., until double in bulk. Then shape into a loaf, cover and let rise in the pan until double in bulk.

From War Economy in Food, 1917, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook the corn moal in I14 C'^ps of liquid, cool to about 90° F., add the yeast softened in the remaining i/4 cup of liquid (or the liquid 3^east) and flour to make a stitf dough. Proceed from this point as directed above.

From War Economy in Food, 1917, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald the liquid, add salt and pour it over the rolled oats in a bread mixer or mixing bowl. Cool slowly. Add the yeast and 1 cup of Cover and allow the sponge to rise as directed in the recipe for corn-meal bread.

From War Economy in Food, 1917, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1% mashed potato (packed solid). 1% teaspoonfuls Vs to 1/4 softened in tablespoonfuls lukewarm water. 21/4 cupfuls flour—more or less may be needed. Note.—Mashed sweet potato or cooked cereal or squash may be used in the same way as the Irish potato. In using any substitute which has a marked flavor it is better to try the bread first with less than 1^ cups and add more liquid. Squash rolls are very good.

From War Economy in Food, 1917, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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21/4 cups white flour. 21/4 cups rye 1 cup liquid. 1 teaspoouful 1^ to softened in i/4 cup lukewarm water. Note.—The proportion of rye flour used may be increased to cups of rye flour and 34 <^"P of white if desired. This dough is soft and can be made into the old-fashioned flat loaf.

From War Economy in Food, 1917, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald the liquid, cool to lukeAvarm, add the salt, yeast, and half the flour. Beat thoroughly, cover and let rise until very light.

From War Economy in Food, 1917, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald the liquid, cool to lukewarm, add the salt, the softened yeast and half the Beat thoroughly, cover and let rise until very light. Then add the remainder of the floiu-. Knead, cover, and let rise until double in bulk. Shape into a loaf, cover, and let rise again until double in bulk.

From War Economy in Food, 1917, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup liquid. (more if desired). Ys to i/i softened in cup lukewarm water. 1 or 2 tablespoons sirup. 1 cup peanut meal, or flour. ' Peanut meal may be prepared by shelUng roasted peanuts, removing red skin, and crushing the nuts with a rolling pin.

From War Economy in Food, 1917, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Follow the directions given for the long process under corn-meal bread, making the sponge with part of the liquid and flour, salt and When light add the rest of the liquid, the sirup, the peanut meal and the remainder of the flour. Knead until smooth and elastic, adding more if necessary to secure the proper consistency. Cover and let rise until double in bulk. Shape into a loaf, cover and lefc rise until 'lyo times the original bulk. Bake 50 to 60 minutes in a moderately hot oven (400° F.). Dissolve the salt and sirup in the cup of lukeAvarm liquid.

From War Economy in Food, 1917, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(10-12 muffins.) 1% cups milk. 2 cups rolled oats. egg. 2 tablespoons molasses. 1 tablespoon melted fat. 1 cup floui". Pour hot milk over the oats and let soak about one-half hour. Add the beaten egg, molasses, and melted fat. Finally add dry ingredients, which have been sifted together. Bake in greased muffin tins one-half hour in a moderately hot oven.

From War Economy in Food, 1917, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift together the dry ingredients. Combine the milk, beaten egg, melted fat, and Add the liquid to the dry ingredients. Mix well and bake one-half hour in a moderately hot oven. Rye flour or 1 cup of barley meal and 1 cup of wheat flour m'ay be used in this recipe if the liquid is reduced to 1 or I14 cups. The buckwiieat flour absorbs more liquid than other flours. If you can get corn flour, barley flour, rye meal, peanut flour, soybean meal, a great variety of muffins can be made.

From War Economy in Food, 1917, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% barley flour, % corn flour, and Vs wheat flour, or 14 rye meal, l^ ct)rn meal, and 14 wheat flour have been found satisfactory. 2 cups corn meal.

From War Economy in Food, 1917, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Makes 14 biscuits.) I 2 teaspoons fat. I 1% cups boiling water. Pour the boiling water over the other materials. Beat well. When cool, form into thin calves and bake one-half hour in a hot oven. These crisp biscuits are good served hot with butter or gravy.

From War Economy in Food, 1917, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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coi'n meal. 2 cups milk. 1 tablespoon melted fat. Mix and sift the dry ingredients. Combine the milk, beaten egg, and melted fat, and add to the dry ingredients. Mix well, pour into greased muffin tins or shallow pans, and bake in a hot oven about 20 This bread should be served hot. If a softer bread is desired, the corn meal, salt, and milk may bo brought to a boil and cooked for 10 minutes in a double boiler or over hot water. Cool, add the beaten egg, melted fat, and baking powder. The flour is not necessary. Beat well and bake in a hot oven. same mixture may be baked as griddle cakes.

From War Economy in Food, 1917, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup milk. 1 egg. 1 tablespoon melted fat. 1% cups cooked oatmeal. % cup Combine the milk, beaten egg, and melted fat. Beat this into the cooked oatmeal. Add the flour, salt, and baking powder, which have been sifted together. Bake on a hot, greased griddle. 0<her cooked cereuls, n shed Irish potatoes, sweet potatoes, etc., may be used in place of the oatmeal.

From War Economy in Food, 1917, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Griddle cakes may also be made using i/^ or more of corn meal or buclnvheat If desired, sour milk may be substituted in these recipes for the swfeet. In doinff this the quantity must usually be increased a little. Use 1/^ teaspoon of soda for each cup of sour milk. For each % teaspoon of soda the quantity of baking powder can be reduced by 2 teaspoons.

From War Economy in Food, 1917, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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wafers.) ^2 cup corn meal. V2 cup wheat % fat. 3 tablespoons milk (about). Sift together the dry ingredients. Cut the fat into the flour and add sufficient liquid to make a dough that can be rolled thin. Cut into diamonds or other shapes. Bake in a quick oven until golden brown. This makes 60 to 65 wafers 2 by 2 inches. If desired, after rolling out the dough, sprinkle with grated cheese and paprika. Make into cheese straws.

From War Economy in Food, 1917, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pound beef. potatoes cut in quarters. % peck green peas or can. 1 cup carrots cut up small. Cut meat in small pieces and brown in the fat from the meat. Simmer in 2 quarts of water for 1 hour. Add the peas and carrots and cook for one-half hour, then add the potatoes. If canned peas are used, add them 10 minutes before serving. Serve when potatoes are done.

From War Economy in Food, 1917, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A 3-pouud 4 tablespoons dripping.^. 1 medium onion, chopped fiiuv 1 quart sliced potatoes. 3 cups hot milk. Skin and bone the fish, and cut into inch cubes. Cover the bone and trimmings with cold water and let simmer for one-half hour. Cook the onion in the fat for 5 minutes, then pour into a stew pan. Parboil the sliced potatoes for 5 minutes, then drain and add layers of fish and potatoes to the fat and onion in the stew pan. Season each layer with salt and pepper. Strain the liquor in which the fish bones have been cooking over all, and cook about 20 minutes until fish and potatoes are tender. Then add the scalded milk. If desired thicker, sprinkle a little corn meal between each la^^er of fish and potatoes.

From War Economy in Food, 1917, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(flaked). 2 cups cold mashed potatoes. 1 pint milk. eggs. 2 to 3 tablespoons of drippings. Soak the flaked fish in cold water OA'er niglit or freslien the fish by boiling up several times in fresli water (usually three times is sufficient). Tlien simmer until tender.

From War Economy in Food, 1917, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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potatoes with the milk, eggs, fat, and seasoning. Add the fish, turn into a greased baking dish, and bake one-half hour.

From War Economy in Food, 1917, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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IV2 cups cold flaked 2 tablespoons chopped capers. 1 tablei^poon granulated gelatin. 2 tablespoons cold water. 1 cup boiling water. 2 tablespoons lemon juice.

From War Economy in Food, 1917, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish and capers. Arrange in a mold. Soak the gelatin in two tablespoons of cold water. Add the boiling water and stir until the gelatin dissolves, then add the lemon juice and salt.

From War Economy in Food, 1917, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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rabbit. Yi cup drippings or other fat. cuji hot water. 2 cups meat stock or thickened gravy. 1 tablespoon lemon juice. Bit of bay leaf. Dress the rabbit and separate into pieces at the joints.

From War Economy in Food, 1917, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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of butter or drippings. cornstarch or tablespoons 1 cup milk. % teaspoon paprika. % to 1 cup cheese, grated or cut fine. 2 cups cooked hominy. 1/4 cup bread crumbs, Make a sauce of the fat, cornstarch, salt, and milk. Add the cheese and paprika to the sauce, arrange the hominy in baking dish, and pour the sauce over it. Cover with crumbs and bake 20 minutes in a moderate oven. The hominy and cheese may be arranged in layers and the white sauce poured over it if preferred.

From War Economy in Food, 1917, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cottage cheese. | teaspoon pepper. 2 tablespoons chopped onion. butter meat clripping,s or vegetable oils. cup nut meats (use those locally. grown). 1 cup stale bread crumbs..Juice of K> lemon. Mix the cheese, ground nuts, crumbs, lemon juice, salt, and pepper. Cook the onion in the fat and a little water until tender.

From War Economy in Food, 1917, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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lirst mixture the onion and sufficient water or moat stock to moisten. Mix well, pour into a baking dish and brown in the oven.

From War Economy in Food, 1917, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups cooked tomatoes. 2 teaspoons % cup finely cut onion. ^2 cup grated or cut turnip. 1/^ cup grated or cut carrot. % cup cut green peppers. 4 tablespoons butter substitute or vei etable fat or '^i-ippings. Cook vegetables (except tomato) in the fat until tender. Add tomato and salt, cook Put through strainer, return to fire, add flour mixed with 2 tablespoons cold Avater, boil 5 minutes.

From War Economy in Food, 1917, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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di'ippings or vegetable oil. 2 tablespoons peanut butter. 3 Mi tablespoons 1% cups meat or vegetable stock or milk. Few grains pepper. Brown the fat, add peanut butter and when well mixed add flour and continue browning. Pour in the stock gradually, stirring constantly. Bring to the boiling point and add salt and pepper.

From War Economy in Food, 1917, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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We use twice as much fat as some of the allies. The amount used here should be not more than % pound i^er j^erson per week and G ounces for children under 10. Use butter as sparingly as possible on tbe table, except for cbildreu. Do not use it in cooking. Peanut butter, jellies, or a nut and fig paste are excellent substitutes. Use little pastry. 'Wben you do make pies, use one crust instead of two. Try tbe New England deep apple pie, with only a top crust. Use tbe vegetable fats instead of animal fats in making tbe pastry. If tbe vegetable oils are used, the quantity of fat may be reduced by onethird; that is, 2% tablespoons of oil to cup of is suflicient. The oil itself helps to moisten the so that very little water is necessary. The dough should be made as dry as possible to make a tender pastry. Do not fry in deep fat. Bake croquettes in the oven. Make meat lonf instead of meat croquettes. Either do not use recipes calling for a large quantity of fat or try reducing the amount.

From War Economy in Food, 1917, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Because of the present shortage of sugar it is necessar}' for each person to reduce his consumption of sugar to % pound per week. There are so many sweet foods that may be used in place of sugar that this should be no hardship. Cut out candy. Use less sugar in tea and coffee and substitute otlier sweetening wlierever possible. Try cooking breakfast cereals with chopped figs, dates, or raisins. You will not need to add any sugar at the table. Use molasses, honey, corn, or other sirups for sweetening. Apple sirup and concentrated cider. Get

From War Economy in Food, 1917, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup 1 cup corn sirup. water. 1 package raisins. fat cinnamon. y^ cloves. ^ teaspoon nutmeg. i teaspoon soda. 1 Department of Agriculture Yearbook, Separate 639. Boil together for 5 minutes the first nine ingredients. Cool, add the sifted dry ingredients and bake in two loaves for 45 minutes in a moderate oven. cake should ))e kept several days before using. It makes about 20 to 25 servings. If desired 1 cup of oatmeal may be used in place of % cup of flour.

From War Economy in Food, 1917, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fat. f cup corn sugar. egg. 1% oatmeal. 1/4 ^4 teaspoon baking powder. li;4 teaspoons almond extract if desired. Combine the melted fat and the sugar and sirup, add the beaten egg and stir in the other ingredients. Drop from a teaspoon on greased baking sheets or pans and bake in a moderate oven about This makes 25 to 28 cookies about 2 inches in diameter.

From War Economy in Food, 1917, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup corn meal. 1 cup wheat floiu*. 1 teaspoon soda. 2 teaspoons ginger. 1 teaspoon cinnamon. ^2 teaspoon cloves. 1 cup sour milk. 1 cup molasses. shortening. eo«-^ Sift together the dry ingredients. Combine the milk, melted shortening, and beaten egg. Add the liquid ingredients to the dry. Stir well. Bake in moderate oven. Two cups of buckwheat flour may be substituted for the corn meal and in the above recipe. w^ill have the characteristic flavor of buckwheat. If it is too strong use only 1 cup of buckwheat and 1^ cups of white flour. Two and a half cups of rye flour may 1 Omitted if desired. also be substituted. In using rye or white flour a larger quantity is necessary because these flours absorb less liquid than do the corn meal and buckwheat.

From War Economy in Food, 1917, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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