Foods That Will Win the War and How to Cook Them

Reasons Why Our Government Asks Us to Save Wheat, with Practical Recipes for the Use of Other Grains SLICE of bread seems an unimportant thing. Yet one good-sized slice of bread weighs an ounce. It contains almost three-fourths of an ounce of flour. If every one of the country’s 20,000,000 homes wastes on the average only one such slice of bread a day, the country is throwing away daily over 14,000,000 ounces of flour—over 875,000 pounds, or enough flour for over a million one-pound loaves a day. For a full year at this rate there would be a waste of over 319,000,000 pounds of flour—1,500,000 barrels—enough flour to make 365,000,- 000 loaves. As it takes four and one-half bushels of wheat to make a barrel of ordinary flour, this waste would represent the flour from over 7,000,000 bushels of wheat. Fourteen and nine-tenths bushels of wheat on the average are raised per acre. It would take the product of some 470,000 acres just to provide a single slice of bread to be wasted daily in every home. But some one says, ‘‘a full slice of bread is not wasted in every home.’’ Very well, make it a daily slice for every four or every ten or every thirty homes—make it a weekly or monthly slice in every home—or make the wasted slice thinner. The waste of flour involved is still appalling. These are figures compiled by government experts, and they should give pause to every housekeeper who permits a slice of bread to be wasted in her home. } Another source of waste of which few of us take account is home-made bread. Sixty per cent. of the bread used in America is made in the home. When one stops to consider how much home-made bread is poorly made, and represents a large waste of flour, yeast and fuel, this housewifely energy is not so commendable. The bread flour used in the home is also in the main wheat flour, and all waste of wheat at the present time increases the shortage of this most necessary food. Fuel, too, is a serious national problem, and all coal used in either range, gas, or electric oven for the baking of poor bread is an actual national loss. There must be no waste in poor baking or from poor care after the bread is made, or from the waste of a crust or crumb. Waste in your kitchen means starvation in some other kitchen across the sea. Our Allies are asking for 450,- 000,000 bushels of wheat, and we are told that even then theirs will be a privation loaf. Crop shortage and unusual demand has left Canada and the United States, which are the largest sources of wheat, with but 300,000,- 000 bushels available for export. The deficit must be met by reducing consumption on this side the Atlantic. ean be done by eliminating waste and by making use of cereals and flours other than wheat in bread-making. The wide use of wheat flour for bread-making has been due to custom. In Europe rye and oats form the staple breads of many countries, and in some sections of the South corn-bread is the staff of life. We have only to modify a little our bread-eating habits in order to meet the present need. Other cereals can well be used to eke out the wheat, but they require slightly different handling. In making yeast breads, the essential ingredient is gluten, which is extended by carbon dioxide gas formed by yeast growth. With the exception of rye, grains other than wheat do not contain sufficient gluten for yeast bread, and it is necessary to use a wheat in varying proportions in order to supply the deficient gluten.

From Foods That Will Win the War and How to Cook Them, 1918, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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large bowl cools off, remove a cupful and add a cupful of hot water. At the end of one and one-half hours the dough should have doubled in bulk. Take it out of the pan and knead until the large gas bubbles are broken (about ten minutes). Then place in greased bread pans and allow to rise for another half hour. At the end of this time it will not only fill the pan, but will project out of it. Do not allow the dough to rise too high, for then the bread will have large holes init. A good proportion as a general rule to follow, is: 33 cupfuls of in4 tablespoon shortening cludes added cereals) 1 cupful of water or milk cake of compressed yeast In this recipe sugar has been omitted because of the serious shortage, but after the war a teaspoon of sugar should be added. ‘The shortening, although small in quantity, may also be omitted. These materials make a loaf of about one pound, which should be baked in forty to fifty minutes at a temperature of 450 degrees (Fahrenheit). Allow a little longer time for bread containing oatmeal or other grains. Such breads require a little longer baking and a little lower temperature than wheat breads. If you do not use a thermometer in testing your oven, place a piece of paper on the center shelf, and if it browns in two minutes your oven is right. If a longer period for raising is allowed than is suggested in the above recipe, the yeast proportion should be decreased. For overnight bread use one-quarter yeast cake per loaf; for six-hour bread, use one-half yeast cake per loaf; for three-hour bread, use one yeast cake per loaf. In baking, the time allowed should depend on the size of the loaf. When baked at a temperature of 450 degrees, large loaves take from forty-five to sixty minutes, small loaves from thirty to forty minutes, rolls from ten to twenty minutes. It is well to divide the oven time into four parts. During the first quarter, the rising continues; second quarter, browning begins; the third quarter, browning is finished; the fourth quarter, bread shrinks from the side of the pan. These are always safe tests to follow in your baking. When baked, the bread should be turned out of the pans and allow to cool on a wire rack. When cool, put the bread in a stone crock or bread box. To prevent staleness, keep the old bread away from the fresh—scald the bread crock or give your bread box a sun bath at frequent intervals. Even with all possible care to prevent waste, yeast breads will not conserve our wheat supply so well as quick breads, because all yeast breads need a larger percentage of wheat. The home baker can better serve her country by introducing into her menus numerous quick breads that can be made from cornmeal, rye, corn and rye, hominy, and buckwheat. Griddle cakes and waffles can also be made from lentils, soy beans, potatoes, rice and Do not expect that the use of other cereals in breadmaking will reduce the cost of your bread. That is not the object. Saving of wheat for war needs is the thing we are striving for, and this is as much an act of loyalty as buying Liberty Bonds. It is to meet the crucial world need of bread that we are learning to substitute, and not to spare the national purse. Besides this saving of wheat, our Government also asks us to omit all fat from our yeast breads in order to conserve the diminishing fat supply. This may seem impossible to the woman who has never made bread without shortening, but recent experiments in bread-making laboratories have proved that bread, without shortening, is just as light and as good in texture as that made with shortening—the only difference being a slight change in flavor. These experiments have also shown that it is possible to supply shortening by. the introduction of 3 per cent. to 5 per cent. of canned cocoanut or of peanut butter, and that sugar may also be omitted from bread-making recipes. In fact, the war is bringing about manifold interesting experiments which prove that edible and nutritious bread can be made of many things besides the usual white flour. The recipes herewith appended, showing the use of combinations of cereals and wheat, have been carefully tested in The Forecast School of Modern Cookery.

From Foods That Will Win the War and How to Cook Them, 1918, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup bread flour 1 egg tablespoon sugar Mix and-sift dry ingredients and cut in the fat. Beat the egg and add to it the milk. Combine the liquid with the dry ingredients.

From Foods That Will Win the War and How to Cook Them, 1918, 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 egg | 2 cups sour or buttermiik 2 tablespoons sugar Dissolve soda in a little cold water. Mix ingredients adding soda last. Bake in hot oven 20 minutes.

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: 1 tablespoon molasses Scald meal with boiling water. Add milk, fat and molasses. Add sifted dry ingredients. Bake on hot* griddle.

From Foods That Will Win the War and How to Cook Them, 1918, 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 white cornmeal 4 cup bacon fat or drippings slices bread cup cold water Ne OO DD Seald cornmeal with boiling water. Soak bread in cold water and milk. Separate yolks and whites of eggs. Beat each until light. Mix in order given, folding in whites of eggs last.

From Foods That Will Win the War and How to Cook Them, 1918, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup Sweet pepper ~ Mix water and cornmeal and bring to the boiling point and cook Beat eggs well and add with other materials to the mush. Beat well and bake in a well-greased pan for 25 minutes in a hot oven. Serve from the same dish with a spoon. Serve with milk or syrup.

From Foods That Will Win the War and How to Cook Them, 1918, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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14 eups milk cup bread flour 24 teaspoons cream of tartar 14 teaspoons soda Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.

From Foods That Will Win the War and How to Cook Them, 1918, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 teaspoon ginger allspice Cook milk and meal in a double boiler 20 minutes; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven, or use fireless cooker. Serve with milk. This makes a good and nourishing dessert. Serves six.

From Foods That Will Win the War and How to Cook Them, 1918, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 onion (boiling) 2 cups tomatoes 2 cups cookee or raw meat cut in small pieces + cup green peppers To the cornmeal and 1 teaspoon salt, add boiling water. Cook onehalf hour. Brown onion in fat, add meat. Add salt, 4 teaspoon cayenne, the tomatoes and green peppers. Grease baking dish, put in layer of cornmeal mush, add seasoned meat, and cover with mush. Bake onehalf hour.

From Foods That Will Win the War and How to Cook Them, 1918, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 eup cornmeal 4 cup bread flour 38 tablespoons molasses Beat thoroughly. Bake in greased muffin pans 20 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups sweet milk (whole or skim ) 1 egg Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Bake in shallow pan for about 30 minutes.

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corn syrup or 2 cups sour milk molasses 1 egg Mix dry ingredients. Add milk, egg and fat.

From Foods That Will Win the War and How to Cook Them, 1918, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cups thick cooked oatmeal molasses 14 cakes yeast 14 tablespoons salt 3 cup lukewarm water About 5 cups flour To oatmeal add the sugar, salt and fat. Mix the yeast cake with the lukewarm water, add it to the other materials and stir in the flour until the dough will not stick to the sides of the bowl. Knead until elastic, ten to fifteen minutes, moisten the top of the dough with a little water to prevent a hard crust forming, and set. to rise in a warm place. When double its bulk, knead again for a few minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups rolled oats # cup lukewarm water 2 eups boiling water 1 tablespoon salt 2 tablespoons fat (melted) 1 yeast cake About 6 cups bread flour Seald the rolled oats with the boiling water and let stand until cool. Dissolve the yeast in the lukewarm water and add to the first mixture when cool. Add the molasses, salt and melted fat. Stir in enough bread flour to knead. Turn on a floured board. Knead lightly.

From Foods That Will Win the War and How to Cook Them, 1918, 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 cake compressed yeast 4 cup brown sugar or 2 table2 eups boiling water spoons corn syrup 4 cup lukewarm water 2 cups rolled oats Pour two cups of boiling water over oatmeal, cover and let stand until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup of flour, or enough to make an ordinary sponge. Cover and set aside in a moderately warm place to rise for one hour. Add enough fiour to make a dough—about three cups, add nuts and the salt. Knead well. Place in greased bowl, cover and let rise in a moderately warm place until double in bulk—about one and onehalf hour. Mould into loaves, fill well-greased pans half full, cover and let rise again one hour. Bake forty-five minutes in a moderate oven.

From Foods That Will Win the War and How to Cook Them, 1918, 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 cold porridge (stiff) 4 teaspoon baking powder or } 1 cup boiling water 1 teaspoon corn syrup Mix soda, boiling water and fat. Mix all. Turn on board.

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2 tablespoons molasses 1 cup cooked oatmeal Add egg and milk. Add fat and cereal. rahi well. Bake in greased tins 20 minutes.

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14 cups rolled oats — cup bread flour 24 teaspoons cream of tartar 14 teaspoons soda & Cut in the fat. Add liquid and drop hy spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits. (If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.)

From Foods That Will Win the War and How to Cook Them, 1918, 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 milk and water, or water 24 cups rye flour 24 cups wheat + cake compressed yeast 2 tablespoons water Combine ingredients. Mix into dough and knead. Let rise until double original bulk. Knead again. When double bulk, bake about

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tablespoons sugar cups rye flour 4 cup lukewarm water cake yeast To the boiling water, add the sugar, fat and salt. When lukewarm, add the yeast which has been dissolved in the lukewarm water. Add the rye and whole wheat flour. Cover and let rise until twice its bulk, shape into loaves; let rise until double and bake about 40 minutes in a moderately hot oven, fai

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14 cups rye flour cup bread flour 23 teaspoons cream of tartar 14 teaspoons 14 teaspoons soda Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.:

From Foods That Will Win the War and How to Cook Them, 1918, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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eup milk and water, or water 14 cups barley flour 24 cups wheat flour 3 cake compressed yeast Soften the yeast in 4+ cup lukewarm liquid. Combine ingredients. Mix into a dough. Knead and let rise to double original bulk.

From Foods That Will Win the War and How to Cook Them, 1918, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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egg cup barley meal 14 cups sour milk tablespoons drippings Sift flour, barley meal, salt and baking powder. Dissolve soda in a little cold water and add to sour milk. Combine flour mixture and sour milk, add beaten egg and melted fat. Bake in muffin pans in a moderate: oven 25 ‘minutes.

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2 tablespoons pork drippings 1 cup barley meal Heat drippings in saucepan until slightly brown, add water and when boiling, add barley meal, stirring constantly. Cook in a double boiler one-half hour, cool, and add well-beaten yolks. Fold in whites, beaten. Bake in greased dish in moderate oven one-half hour.

From Foods That Will Win the War and How to Cook Them, 1918, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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- eups milk $ cup barley meal 4 teaspoon ginger Scald the milk, pour this on the meal and cook in doubie boiler one-half hour; add molasses, and ginger.

From Foods That Will Win the War and How to Cook Them, 1918, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup whole wheat flour 1 cup barley meal 2 cup sour milk Sift flour, barley meal, salt and baking powder together. Add fat. Dissolve soda in one tablespoon cold water and add to sour milk. Combine flour mixture and sour milk to form a soft dough. Turn out on a well-floured board, knead slightly, roll to one-half inch thickness; cut in small pieces and bake in a hot oven 15 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup mashed lightly packed4 teaspoons baking powder potato About 4 cup milk or water in 1 cup whole wheat flour which potatoes were cooked Add melted fat to mashed potato.

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sift flour, baking powder -and salt and add to potato mixture, add enough of the milk to make a soft dough. Roll out 4 inch thick, cut with a biscuit cutter and bake in a quick oven for 15 minutes. (If bread is used in place of whole wheat, the biscuits are slightly lighter and flakier in texture. )

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14 cups tightly packed mashed 1 tablespoon warm water potato 4 yeast cake 24 cups wheat flour Make dough as usual. Let rise in warm place for 15 minutes. Mould into loaf, put in pan, let rise until double in bulk in warm place. Bake for 45 minutes in hot oven.

From Foods That Will Win the War and How to Cook Them, 1918, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4+ cup milk and water or water 4 cups boiled potatoes 4 cake compressed yeast 4 cup warm water Dissolve yeast in the warm water. Add other ingredients and make same as any bread.

From Foods That Will Win the War and How to Cook Them, 1918, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cake yeast 1 cup milk (scalded) cups potato (mashed and hot) 1 teaspoon fat (or 1 tablespoon sugar) egg Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add potato and knead until smooth. Let rise until light. Roll thin, fold over, bake until brown.

From Foods That Will Win the War and How to Cook Them, 1918, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint milk, or milk and water 2 tablespoons molasses 1 yeast. cake Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal and enough whole wheat flour to knead. Let rise, knead, shape, let rise again in the pan and bake 45 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups lukewarm water 1 cake yeast 14 cup rye flour 3 cups bread flour Dissolve yeast cake in water, add remaining ingredients, and mix thoroughly. Let rise, shape, let rise again and bake,

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1 cup rye meal 2 cups sour milk - 1? teaspoons soda 1 cup graham flour Put in greased covered molds, steam 2 to 3 hours.

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2 cups bread crumbs egg 1 tablespoon fat, melted Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg yolks, dry ingredients sifted together and fat.

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4 cup boiling water 4 cup raisins cut in halves 1 cup whole wheat fiour 1 cup rye flour Scald meal with boiling water, mix soda and molasses. Mix dry ingredients, mix all thoroughly. Bake in muffin pans one-half hour.

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cup soy bean meal or flour cup whole wheat Cut in fat. Add liquid to make soft dough. Roll one-half inch thick. Cut and bake 12 to 15 minutes in hot oven.

From Foods That Will Win the War and How to Cook Them, 1918, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup whole wheat flour 1 cup sour milk Mix as baking powder biscuit. Drop by spoonfuls on greased baking sheet. Bake 15 minutes in hot oven.

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1 cup sour milk 1 egg 4+ cup cooked cereal or 3 cup whole wheat flour 1 tablespoon melted fat Mix bread crumbs, salt; add beaten egg, fat and cereal; mix soda with sour milk and add to other ingredients.

From Foods That Will Win the War and How to Cook Them, 1918, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups split peas 2 tablespoons pork drippings 2 egg whites; 1 teaspoonful baking powder 2 egg yolks ’ Soak peas over night, cook, and when tender, put through a food chopper and mix the ingredients. Bake on hot greased griddle.

From Foods That Will Win the War and How to Cook Them, 1918, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 eups sour milk 2 cups bread Let stand until soft Put through colander. For each one pint use: 1 egg 2 teaspoons sugar Mix well; bake at once on hot greased griddle.

From Foods That Will Win the War and How to Cook Them, 1918, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups oatmeal 1 tablespoon melted fat Ada: 1 egg beaten into a cupful of milk 1 cupful flour into which has been sifted 1 teaspoonful baking powder. Cook on a griddle. This is an excellent way to use left-over oatmeal.

From Foods That Will Win the War and How to Cook Them, 1918, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of chopped potato 1 egg 5 teaspoons of baking pda 2 cups of hot water Parboil potatoes in the skins for fifteens minutes. Pare and chop fine or put through food chopper. Mix potatoes, milk, eggs and salt. Sift the flour and baking powder and stir into a smooth batter.

From Foods That Will Win the War and How to Cook Them, 1918, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cup cold boiled rice 1 tablespoon melted fat Add milk to rice and stir until smooth. Add salt, egg yolks beaten; add flour sifted with baking powder and salt; add fat; add stiffly beaten whites.

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4 cup boiled rice Stir rice in milk. Let stand one-half hour. having dissolved soda in one tablespoon cold water.

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‘1 egg Cook cornmeal and milk in double boiler 10 minutes. Sift dry Add milk, cornmeal; beaten yolks; fat, beaten whites.

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1 cup rye flour 1 tablespoon melted fat Add beaten yolks added to milk. Add fat and stiffly beaten whites. If waffles are not crisp add more liquid. Each Food Shown is Equivalent in Protein to the Platter of Meat in the Center of the Picture.

From Foods That Will Win the War and How to Cook Them, 1918, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Less expensive cuts of meat have more nourishment than the more expensive, and if properly cooked and seasoned, have as much tenderness. Tough cuts, as chuck or top sirloin, may be boned and rolled and then roasted by the same method as tender cuts, the only difference will be that the tougher cuts require longer cooking, Have the bones from rolled meats sent home to use for soups. Corned beef may be selected from fiank, naval, plate or brisket. These cuts are more juicy than rump or round cuts. 1. For pot roast use chuck, crossrib, round, shoulder, rump or top sirloin. 2. For stew use shin, shoulder, top sirloin or neck. 3. For steaks use flank, round or chuck. If these cuts are pounded, or both pounded and rubbed with a mixture of 1 part vinegar and 2 parts oil before cooking, they will be very tender. Soups—Buy shin or neck. The meat from these may be utilized by -serving with horseradish or mustard sauce, or combined with equal amount of fresh meat for meat loaf, scalloped dish, ete.

From Foods That Will Win the War and How to Cook Them, 1918, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1. Roasting or Baking—Oven roasting or baking is applied to roasts. Place the roast in a hot oven, or if gas is used, put in the broiling oven to sear the outside quickly, and thus keep in the juices. pepper and flour. If an open roasting pan is used place a few tablespoonfuls of fat and 1 cup of water in the pan, which should be used to baste the roast frequently. If a covered pan is used basting is unnecessary. Beet or mutton... 3.5 (5 to 8 lbs.) 10 min. to the lb. 10 min. extra. ICT Ciena ie Pat alee, Bia a eT te (5 to 8 Ibs.) 12 min, tothe Ib.- 12 min. extra NMG = Foorn had eter amen a (5 to 8 lbs.) 15 min. to the lb. 15 min. extra

From Foods That Will Win the War and How to Cook Them, 1918, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in boiling water—especially poultry, salt meats, ete. 2. Steaming—A method of cooking by utilizing steam from boiling water, which retains more food value than any other. Too seldom applied. to meats. 3. Frying—Cooking by immersion in hot fat at temperature 400 to 450 degrees Fahrenheit. Used for croquettes, ete. If a fat thermometer is not available, test by using small pieces of bread. Put into heated fat: A—For croquettes made from food requiring little cooking, such as oysters, or from previously cooked mixtures, as rice, fish or meat croquettes, bread should brown in one-half minute. B—For mixtures requiring cooking, as doughnuts, fritters, etc., bread should brown in one minute.

From Foods That Will Win the War and How to Cook Them, 1918, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Neck for stews. Shoulder for inexpensive chops. Sweetbread—broiled or creamed. Breast for roast or pot roast. Loin for roast. Rump for stews. Cutlet for broiling.

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a Neck—use for stews. Shoulder for cheaper chops. Breast for roast. Ribs for chops or crown roast. Loin for roast. Flank for stews. Leg for cutlet and roast.:

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meat and fish is shown by loose and flabby flesh. The gills of fresh fish are red and the fins stiff. Make all the purchases possible at a public market, if you can walk to it, or if carfare will not make too large an increase in the amount you have set aside for the day’s buying. A food chopper can be made to pay for itself in a short time by the great variety of ways it furnishes of utilizing left-overs. If possible, buy meat trimmings. They cost 20 cents a pound and can be used in many ways. Buy the ends of bacon strips. They are just as nutritious as sliced bacon and cost 50 per cent. less. Learn to use drippings in place of butter for cooking purposes. } Buy cracked eggs. They cost much less than whole ones and are usually just as good. Keep a stock pot. Drop into it all left-overs.

From Foods That Will Win the War and How to Cook Them, 1918, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 flank steak 1 tablespoon onion juice 1 tablespoon chopped parsley + teaspoon poultry seasoning 1 teaspoon Worcestershire 1 pint boiling water sauce 4 cup of whole wheat flour Reserve the water and the flour. Mix other ingredients.

From Foods That Will Win the War and How to Cook Them, 1918, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 lb. of meat from the neck, 1 eup potatoes cross ribs, shin or knuckles 1 sliced onion 3 cup carrots 4 cup turnips 1 quart water Soak one-half of the meat, cut in small pieces, in the quart of water for one hour. Heat slowly to boiling point. Season the other half of the meat with salt and pepper. Roll in flour. Brown in three of fat with the onion. Add to the soaked meat, which has been brought to the boiling point. Cook one hour or until tender. Add the vegetables, and flour mixed with half cup of cold water. until vegetables are tender.

From Foods That Will Win the War and How to Cook Them, 1918, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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14 cups breadcrumbs 1 tablespoon chopped parsley cups sealded milk 1 teaspoon minced onion 14 cups chopped cooked ham egg yolks 2 egg whites

From Foods That Will Win the War and How to Cook Them, 1918, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons butter 2 tablespoons chopped coe For the soufflé, cook together breadcrumbs and milk for two minutes. Remove from fire, add ham and mix well. Add egg yolks, first beating these well; also the parsley (one tablespoon), onion and paprika. Fold in, last of all, the egg whites whipped to a stiff, dry froth. Turn quickly into a well-greased baking dish and bake in moderate oven for thirty-five minutes, or until firm to the touch; meantime, make the parsley sauce, so that both can be served instantly when the soufflé is done; then it will not fall and grow tough. For the parsley sauce, melt the butter in saucepan and stir in the flour, stirring until perfectly smooth, then add the milk slowly, stirring constantly; cook until thick, stir in the parsley and salt, and serve at once in a gravy boat.

From Foods That Will Win the War and How to Cook Them, 1918, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tablespoon of flour and turn into a pudding dish. Make a batter by sifting together flour, baking-powder and salt; stir in the egg and milk, mixed with the water. Beat hard until free from lumps, then pour over meat and vegetables in the pudding and bake until brown.

From Foods That Will Win the War and How to Cook Them, 1918, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint chopped cooked mutton 1 head shredded lettuce 1 can cooked peas 4 cups broth 1 teaspoon of salt Cook 15 minutes. Serve as a border around rice.

From Foods That Will Win the War and How to Cook Them, 1918, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups chopped cooked mutton 2 cups hominy 1 cup peas or carrots 4 pint of brown sauce or water me 4 teaspoon curry powder Put meat and vegetables in baking dish. Cover with rice, hominy, or samp, which has been cooked. Bake until brown.

From Foods That Will Win the War and How to Cook Them, 1918, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups hominy (cooked) 1 cup chopped cooked ham teaspoon mustard bt fat of Co} egg 1 teaspoon of salt Melt the fat. Add the dry ingredients and the liquid slowly. When at boiling point, add hominy and ham. Stir in the egg.

From Foods That Will Win the War and How to Cook Them, 1918, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon lemon juice 2 teaspoons 1 tablespoon sour pickle To 1 tablespoon of gelatine, softened in 4 cup of cold water add 1 cup of hot tomato juice and pulp.. Add seasoned meat.

From Foods That Will Win the War and How to Cook Them, 1918, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup chopped cooked meat 2 tablespoons chopped parsley 2 cups raw potato, cut fine 1 tablespoon onion juice 4+ cup drippings 4 cup gravy or water Melt fat in frying pan. Put in all the other ingredients. over a slow fire for 4 hour. Fold and serve as omelet.

From Foods That Will Win the War and How to Cook Them, 1918, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups chopped, cooked meat tablespoons shortening 4 cup gravy or soup stock Salt and pepper # cup milk and water Mix flour, salt and baking powder. Rub in shortening, and mix to dough with milk and water. Roll out to quarter of an inch thickness, bake in layer cake tins. Put together with the chopped meat mixed with the onion and seasoning, and heated hot with the gravy or stock. If stock is used, thicken with a tablespoon of flour mixed with one of butter, or butter substitute. Serve as soon as put together. Cold cooked fish heated in cream sauce may be used for a filling instead of the meat.

From Foods That Will Win the War and How to Cook Them, 1918, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As the main course at a meal, fish may be served accompanied by vegetables or it may be prepared as a ‘‘one-meal dish’’ requiring only bread and butter and a simple dessert to complete a nutritious and well balanced diet. A lack of proper knowledge of selection of fish for the different methods of cooking, and the improper cooking of fish once it is acquired, are responsible to a large extent for the prejudice so frequently to be found against the use of fish. The kinds of fish obtainable in different markets vary somewhat, but the greatest difficulty for many housekeepers seems to be, to know what fish may best be selected for baking, broiling, etc., and the tests for fish when cooked. An invariable rule for cooking fish is to apply high heat at first, until the flesh is well seared so as to retain the juices; then a lower temperature until the flesh is cooked throughout. Fish is thoroughly cooked when the flesh flakes. For broiling or pan broiling, roll fish in flour or cornmeal, preferably the latter, which has been well seasoned with salt and cayenne. This causes the outside to be crisp and also gives added flavor. Leftover bits of baked or other fish may be combined with white sauce or tomato sauce, or variations of these sauces, and served as creamed fish, or placed in a greased baking dish, crumbs placed on top and browned and served as scalloped fish. Fish canapes, fish cocktail, fish soup or chowder; baked, steamed, broiled or pan broiled fish, entrees without number, and fish salad give opportunity to use it in endless variety. Combined with starchy foods such as rice, hominy, macaroni, spaghetti or potato, and accompanied by a green vegetable or fruit, the dish becomes a meal. Leftover bits may also be utilized for salad, either alone with cooked or mayonaise salad dressing, or combined with vegetables such as peas, carrots, cucumbers, etc. The addition of a small amount of chopped pickle to fish salad improves its flavor, or a plain or tomato gelatine foundation may be used as a basis for the salad. The appended lists of fish suitable for the various methods of cooking, and the variety in the recipes for the uses of fish, have been arranged to encourage a wider use of this excellent meat substitute, so largely eaten by European epicures, but too seldom included in American menus. During the period of the war, the larger use of fish is a patriotic measure in that it will save the beef, mutton and pork needed for our armies.

From Foods That Will Win the War and How to Cook Them, 1918, page 52. 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 meat or fish 1 cup gravy or water | 2 cups rye flour 1 cup gravy, water or milk Place meat or fish and seasonings in greased dish. Make shortcake by sifting dry ingredients, cut in fat, and add liquid. Place on top of meat or fish mixture.

From Foods That Will Win the War and How to Cook Them, 1918, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup codfish, soaked over night 4 cup pimento and cooked until tender 2 cups breadcrumbs 2 cups cold boiled potatoes 1 cup tomato sauce Make sauce by melting 4 cup of fat, adding 2 tablespoons of whole wheat flour. 1 teaspoon onion juice, and, gradually, 1 cup of tomato and juice Place the codfish, potatoes and pimento in a baking dish.

From Foods That Will Win the War and How to Cook Them, 1918, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups breadcrumbs 1 tablespoon parsley 1 tablespoon chopped pickle 4 teaspoon pepper (cayenne) Mix well and fill fish till it is plump with the mixture, hot

From Foods That Will Win the War and How to Cook Them, 1918, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg + cup vinegar 4+ teaspoon mustard Directions for making dressing: Mix all ingredients. Cook over water until consistency of custard.

From Foods That Will Win the War and How to Cook Them, 1918, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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+ lb. fat salt pork 1 onion 2 cups fish Water to cover 2 cups potatoes, diced Cook slowly, covered, for 4 hour. Add 1 pint of boiling milk and 1 dozen water crackers. fat >

From Foods That Will Win the War and How to Cook Them, 1918, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup each of milk and water, boiling hot 1 fish Pour over fish. Let stand, warm, 25 minutes. Pour off.

From Foods That Will Win the War and How to Cook Them, 1918, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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eup chopped clams 4 teaspoon nutmeg bay leaf 1 tablespoon chopped parsley 1 teaspoon lemon juice Yolks of 2 eggs Scald bay-leaf in milk. Make sauce, by melting fat with flour; add dry ingredients, and gradually add the liquid. Add egg. Add fish. Put in baking dish. Cover top with breadcrumbs.

From Foods That Will Win the War and How to Cook Them, 1918, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked shrimps 4 cup celery stalk Melt fat, add dry ingredients, and gradually the liquid. Then add fish and cheese. Bring to boiling point and serve.

From Foods That Will Win the War and How to Cook Them, 1918, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 large can salmon 2 cups thin white sauce + doz. soda crackers Sait, pepper 1 hard-boiled egg Alternate layers of the salmon and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of butter or butter substitute, moistening with the white sauce.

From Foods That Will Win the War and How to Cook Them, 1918, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of stale breadcrumbs 4 teaspoon of pepper 1 cup of American cheese, 2 cups of milk grated 1 egg 2 teaspoons of salt 2 tablespoons of fat Mix well. Bake in a greased dish in moderate oven for 25 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup of cheese 2 tablespoons of flour 1 cup of milk 1 teaspoon of fat + teaspoon of mustard 1 teaspoon of salt 4 teaspoon of pepper 1 egg Put milk and cheese in top of double boiler over hot water.

From Foods That Will Win the War and How to Cook Them, 1918, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Over 1 cup ‘macaroni, boiled in salted water, pour this sauce: 1 ecupful milk 4 cup grated American cheese Melt fat, add dry ingredients. Add liquid slowly. Bring to boiling point. Add cheese. Stir until melted. Pour over macaroni.

From Foods That Will Win the War and How to Cook Them, 1918, page 57. 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 cabbage Melt fat, add dry ingredients. Add milk gradually. When at boiling point, add cheese. Pour over cabbage in greased dish and bake 20 Buttered crumbs may be put on top before baking if desired.

From Foods That Will Win the War and How to Cook Them, 1918, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups grated cheese 3 cup cooked corn + cup pimento 4+ cup tomato purée 1 egg Heat purée. Add fat, corn, salt, paprika and pimento. When hot, add cheese. When melted, add yolk. Cook till thick. Serve on toast.

From Foods That Will Win the War and How to Cook Them, 1918, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 loaf thinly sliced bread 1 teaspoon Worcestershire sauce 4 cup cooked celery knob or celery Mix all ingredients except milk and bread. Spread on bread.

From Foods That Will Win the War and How to Cook Them, 1918, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked farina or rice ieze 1 eup nuts Mix all thoroughly. Bake in greased dish 30 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup beans (kidney) About 1 cup breadcrumbs Soak and cook beans. Mix all ingredients into loaf. Baste with fat and water. Serve with tomato sauce.

From Foods That Will Win the War and How to Cook Them, 1918, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg 1 eup milk Soak bread 10 minutes in milk. Add fat and cheese. When melted, add egg and seasoning. Cook in double boiler or bake 20 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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13 cups tomato juice and pulp 1 cup cooked rice Melt fat. Add dry ingredients. Add liquid slowly. When at boiling point, add cheese and rice. Serve hot.

From Foods That Will Win the War and How to Cook Them, 1918, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 pint cottage cheese 4 teaspoon of cayenne 4 cup green peppers, chopped 1 tablespoon of gelatine % cup condensed milk 2 tablespoons of cold water Soak the gelatine in the cold water until soft. Dissolve over hot Add the other ingredients.

From Foods That Will Win the War and How to Cook Them, 1918, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart milk or part stock 4 tablespoon paprika Cream fat and flour; add gradually the liquid, and season.

From Foods That Will Win the War and How to Cook Them, 1918, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon butter or fat 8 tablespoons grated cheese Mix like drop baking powder biscuit. Bake 12 minutes in hot oven. This recipe makes twelve biscuits. They are excellent to serve with a vegetable salad as they are high in nutrition.

From Foods That Will Win the War and How to Cook Them, 1918, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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14 cups breadcrumbs 3 cups chopped celery 1 cup shaved cheese Cook celery till tender. Put layer of crumbs in greased baking dish, then celery; cover with cheese and sprinkle with salt and pepper. Repeat to fill dish. Turn in boiling hot milk with 1 cup of celery water. Bake for 30 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg 6 oysters 2 full tablespoons Kornlet Sift dry ingredients, add milk, egg and Iorniet. Add oysters last I'ry in deep fat, using a tablespoonful to an oyster.

From Foods That Will Win the War and How to Cook Them, 1918, page 61. 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 salmon 1 cup grated breadcrumbs 2 beaten eggs tablespoon chopped parsley teaspoonful onion juice feed et tot BoE Mix thoroughly. Bake in greased dish 30 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups lentils that have been soaked over night. Boil until soft, with 2 small onions and 1 teaspoon each of thyme, savory, marjoram, and 4 cloves.

From Foods That Will Win the War and How to Cook Them, 1918, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup of cooked hominy of salt 4 cup nuts 3 teaspoon of pepper 1 egg 1 tablespoon melted fat Mix and roll in dried breadcrumbs and bake in oven 20 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup soaked and cooked dried peas, beans, lentils or lima beans 4 cup dried breadcrumbs 1 egg 1 teaspoon sage Mix and shape as sausage. Roll in flour and fry in dripping. o4

From Foods That Will Win the War and How to Cook Them, 1918, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup boiled rice or potato 1 cup peanuts 2 cup dried breadcrumbs Mix well. Bake in greased pan 30 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cups baked.or boiled soy beans 1 tablespoon vinegar 14 tablespoons molasses Pepper to taste tablespoons butter or drip1 egg pings 1 scant cup breadcrumbs When the beans are placed on to boil, put tablespoon fat and half. an onion with them. After draining well, put through the foodchopper, keeping the liquid for soup stock. Mix all the ingredients, beating the egg white before adding. Form into balls or cylinders, dip in the leftoveregg yolk, to which a few drops of water have been added, and then coat with stale bread or cracker crumbs. Be sure the croquettes are well covered, then fry brown. Serve with cream sauce or with scalloped or stewed tomatoes. With a green salad, this is a complete meal.

From Foods That Will Win the War and How to Cook Them, 1918, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup dried breadcrumbs z tablespoons corn syrup 1 egg 4 cup pulp from peas, beans or lentils, soaked and cooked 2 teaspoons chopped nuts Mix well. Bake in greased pan 30 minutes. Serve with tomato sauce, or white sauce, with 2 tablespoons nuts, or 2 teaspoons horseradish added.

From Foods That Will Win the War and How to Cook Them, 1918, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup peas, beans or lentils soaked over night, then cooked until tender. Put through colander. To 2 cups of mixture, add:, 2% cup whole wheat flour 3 cup dried breadcrumbs 14 cups tomato juice and pulp 2 teaspoons poultry seasoning teaspoons onion juice 2 teaspoons celery salt 2 cups chopped peanuts Mix thoroughly. Place in greased baking dish.

From Foods That Will Win the War and How to Cook Them, 1918, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked spaghetti or mac- + cup onions aroni 1 cup carrots 1 cup turnips 1 cup cabbage 4 cup chopped peanuts

From Foods That Will Win the War and How to Cook Them, 1918, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoons of horseradish 4 cup of thick, sour cream, and 1 tablespoon vinegar 1 tablespoon corn syrup, or 4 tablespoons of condensed milk Mix and chill.

From Foods That Will Win the War and How to Cook Them, 1918, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cup drippings + cup of whole wheat flour 14 cups meat stock or water Melt the fat and brown the flour in it. Add the salt and pepper and gradually the meat stock or water. If water is used, add 1 teaspoon of kitchen bouquet. This may be used for leftover slices or small pieces of any kind of cooked meat.

From Foods That Will Win the War and How to Cook Them, 1918, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup dry bread crumbs 1 pint hot milk Let stand until milk is absorbed 3 teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger 2 cup raisins, dates and prunes 1 egg (steamed 5 minutes) Mix and bake 45 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup pearl tapioca or sago 4 lb. dried apricots, prunes, dates or raisins Soak fruit in water 1 hour. Cook directly over fire 5 minutes, then over hot water until clear, about 45 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 slices stale bread: 2 egg yolks 1 cup marmalade or preserves Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish.

From Foods That Will Win the War and How to Cook Them, 1918, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 egg 4 lb. washed and scalded prunes, 2 tablespoons sugar dates, figs or raisins To prunes, add 4 cup water and soak 10 minutes. Simmer in same water until tender (about 10 minutes). Drain prunes and mash to a pulp. Mix flour, baking powder and salt. Add beaten egg and milk. Mix to a dough. Roll out thin, spread with prune pulp, sprinkle with two tablespoons sugar. Roll the mixture and place in greased baking dish. Bake 30 to 40 minutes. Take half cup of juice from prunes, add Bring to boiling point. Serve as sauce for prune roll.

From Foods That Will Win the War and How to Cook Them, 1918, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup orange marmalade 4 cup cornstarch 2 yolks of eggs Few grains of salt Mix cornstarch with 4 cup of cold milk. Seald rest of milk, add cornstarch, and stir until thick. Cook over hot water 20 minutes. Add rest of ingredients. ‘Cook, stirring 5 minutes. Chill and serve with two whites of eggs, beaten stiff, to which has been added 2 tablespoons orange marmalade. Two ounces grated chocolate and 4 cup corn syrup may be substituted for marmalade. °

From Foods That Will Win the War and How to Cook Them, 1918, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups strong boiling coffee gelatine (granulated) 1 cup condensed milk Soak gelatine in cold water until soft. Add coffee and stir until dissolved.

From Foods That Will Win the War and How to Cook Them, 1918, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of left-over canned fruit or cooked dried fruit 2 cups of the juice or water 1 tablespoon lemon juice Soften the gelatine in 2 tablespoons of the juice or water. Add the rest of the fruit after it has been heated. When the gelatine is dissolved, add the fruit, lemon juice and corn syrup. Pour in mold.

From Foods That Will Win the War and How to Cook Them, 1918, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cup of cooked cereal cups of milk 1 teaspoon grated lemon rind cup dates; 1 egg Cook over hot water until thick, and boil or bake 20 minutes. Serve with hot maple syrup.

From Foods That Will Win the War and How to Cook Them, 1918, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fill cored apples with 1 tablespoon honey, corn syrup, chopped dates, raisins, marmalade, or chopped popcorn mixed with corn syrup in the proportion of two tablespoons of syrup to a cup of corn. Put one-quarter inch of water in pan. Bake until tender and serve apples in pan with syrup as sauce.

From Foods That Will Win the War and How to Cook Them, 1918, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup rice 4 cup maple syrup 4 cup raisins i egg Cook in top of double boiler or in steamer 35 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked cereal 4 teaspoon mapline cup raisins or dates boist bof bolt 1 egg Cook in double boiler until smooth. Serve cold with cream or place in baking dish and bake 20 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 71. 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 oatmeal 4 cup raisins 1 cup sliced apple 1 cup peanuts Mix and bake in greased dish for 30 minutes. Serve hot or cold. This is a very nourishing dish.

From Foods That Will Win the War and How to Cook Them, 1918, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup cornstarch 1 egg 2 oz. grated chocolate Mix cornstarch with + cup cold milk. Scald rest of milk. Add cornstarch. Cook until thick. Add a little of the hot mixture to the chocolate when melted. Mix all ingredients and cook 5 minutes, stirring constantly. Chill and serve with plain or chopped nuts.

From Foods That Will Win the War and How to Cook Them, 1918, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 lb. prunes 3 cup corn syrup or } cup 24 cups cold water sugar tablespoons granulated gel2 teaspoons grated lemon atine or orange rind Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer until tender (about 10 minutes). Soak gelatine in 4 eup cold When soft, add to hot prune mixture. When gelatine is dissolved, add other ingredients and place in mold. Chill, and stir once or twice while chilling to prevent prunes settling to bottom of mold.

From Foods That Will Win the War and How to Cook Them, 1918, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons melted fat 2 cups crumbs 2 cups of left-over canned 4 cup of fruit juice or water or cooked dried fruit Put one-quarter of the crumbs on the bottom of a buttered baking pan. Cover with one-half the fruit, one-half the corn syrup, one-half the liquid, one-quarter of the crumbs; the other half of the fruit, juice and corn syrup, and the rest of the crumbs, on top. in a hot oven.

From Foods That Will Win the War and How to Cook Them, 1918, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 lb. pitted prunes 4 cup corn syrup, or 2 teaspoons lemon rind 2 tablespoons sugar 1 tablespoon cornstarch Wash and scald prunes. Soak ten mfnutes in the water.

From Foods That Will Win the War and How to Cook Them, 1918, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups apples 1 cup dates 1 teaspoon lemon rind Mix all and use as filling for double crust, or cook until apples are tender. Mix well and use as filling for tarts, ete.

From Foods That Will Win the War and How to Cook Them, 1918, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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14 cups corn syrup 1 tablespoon lemon rind 4 cup cornstarch % cup lemon juice (2 lemons) é Mix cornstarch and 1 cup water. Add to corn syrup. Cook over direct flame until thick. Cook over hot water 20 minutes. Mix other Add one-half cup water and add to other mixture. 5 minutes and use as filling—hot or cold.

From Foods That Will Win the War and How to Cook Them, 1918, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup sour cream (heated) 1 teaspoon gelatine Soften gelatine in cold water. Add heated cream and when dissolved add other ingredients. Chill and use for cake filling. This is a good way of using up leftover cream which has turned.

From Foods That Will Win the War and How to Cook Them, 1918, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cranberries, chopped mixed | 1 cup raisins with + cup cold water Mix all. Bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts.

From Foods That Will Win the War and How to Cook Them, 1918, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups stewed pumpkin $ teaspoon nutmeg + teaspoon allspice 1 egg 4 teaspoon ginger Mix all ingredients and bake in double crust pastry, or cook and serve in cooked single crust avith meringue.

From Foods That Will Win the War and How to Cook Them, 1918, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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» 1 eup corn syrup teaspoon nutmeg 13 cups fine cornmeal, 2 cups 2 cups raisins rye flour; or, 34 cups whole wheat flour 14 teaspoons baking powder, 2 teaspoons cinnamon or, 4 teaspoon soda Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one mediumsized bread pan.

From Foods That Will Win the War and How to Cook Them, 1918, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup sour milk 1 egg 1 teaspoon ginger — Mix soda and molasses. Bake in muffin pans 20 minutes or loaf 40 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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14 teaspoons mapline egg teaspoon baking powder 4 cup coarsely cut nuts Cream fat, syrup and mapline. Add beaten egg. Sift dry ingredients and add alternately with milk. Add flavoring and nuts last. Bake 20 minutes in layer pan. This quantity makes one layer.

From Foods That Will Win the War and How to Cook Them, 1918, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 slices of bread cut in half 4 cup of milk fresh grated 1 egg yolk cocoanut Tart jelly Mix milk, egg yolk and corn syrup. Dip bread in this mixture and brown in frying pan, with small amount of fat. Spread with currant or other tart jelly, preserve or marmalade. Sprinkle with cocoanut and serve as cakes.

From Foods That Will Win the War and How to Cook Them, 1918, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup soy beans, finely chopped 4 teaspoon lemon or vanilla 4 cup butter or shortening 1 egg Soak beans over night, boil for 1 hour.

From Foods That Will Win the War and How to Cook Them, 1918, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 beaten egg teaspoon allspice 4 cup tart apple sauce teaspoon cloves 4 cup raisins, dates, prunes or teaspoon nutmeg currants (chopped) te A RS Cream fat and sugar. Add egg. Alternate ‘dry ingredients (which have been sifted together) with the liquid. Add fruit last. Bake as loaf about 45 minutes, or in muffin pans about 25 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup of molasses 1 tablespoon ginger 2 tablespoons of fat 4 teaspoon cloves 1 teaspoon soda and 1 teaspoon water (hot) 1 cup of flour About 8 cups flour Heat molasses and fat until fat is melted. ‘Sift spices with one cup of flour. Dissolve soda in one teaspoon of hot water.

From Foods That Will Win the War and How to Cook Them, 1918, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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- 3 teaspoon ginger 3 cup boiling water 2 tablespoons cinnamon 4 teaspoon of cloves Mix molasses, fat, and boiling water. Add the liquid. Add enough more flour (about four cups) to make dough stiff enough to roll out. Cut and bake about 15 minutes in moderately hot oven.

From Foods That Will Win the War and How to Cook Them, 1918, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup honey or corn syrup 1 teaspoon cloves 1 egg 1 cup chopped dates, figs, prunes or raisins Cream fat, honey and egg. Add alternately with milk. Bake in loaf 45 minutes in moderate oven.

From Foods That Will Win the War and How to Cook Them, 1918, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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14 teaspoons soda $ eup boiling water 14 teaspoons ginger — Mix fat, molasses and boiling water. Add dry ingredients. Beat briskly for a few minutes, and pour into greased muffin pans. Bake twenty to thirty minutes in moderate oven.

From Foods That Will Win the War and How to Cook Them, 1918, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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$ cup cooked oatmeal 4 teaspoon baking powder 3 cup raisins, dates, prunes or figs Heat the corn syrup and fat. and add to first mixture. Add fruit last. Bake in muffin pans for 30 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 doz. salted wafers 1 egg white 4 cup chopped dates Beat egg white until very stiff. Add other ingredients and place on the wafers. Place under broiler until a delicate brown.

From Foods That Will Win the War and How to Cook Them, 1918, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 teaspoons gelatine 2 teaspoons cornstarch cup chopped dates cup chopped raisins lH bolt bolt AE Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to the boil, add cornstarch and cook for three minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire. When gelatine has dissolved add the fruit and nuts and flavoring. Chill, cut in squares, and roll each in powdered sugar.

From Foods That Will Win the War and How to Cook Them, 1918, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups corn syrup 1 teaspoon water yd tablespoons vinegar Boil the syrup for fifteen minutes, then add the soda. Cook until a little snaps brittle when dropped in cold water. Add the vinegar when this stage is reached and pour into oiled pans. When cool enough to handle, pull until white; make into inch-thick rolls and clip off into neat mouthfuls with oiled scissors, or chill and break into irregular pieces when cold.

From Foods That Will Win the War and How to Cook Them, 1918, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup shredded cocoanut _ 4 cup chopped dates 4 teaspoon mapline Mix corn syrup and mapline. Add enough to the dates and cocoanut to form a stiff cake. Mold into neat square at least an inch thick. Let stand in the refrigerator for one hour, then cut in squares and roll each in cornstarch.

From Foods That Will Win the War and How to Cook Them, 1918, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix one-half cup each of chopped peanuts and raisins. Add a teaspoon of lemon juice and two tablespoons of cream cheese.

From Foods That Will Win the War and How to Cook Them, 1918, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup raisins honey, maple + cup nuts syrup or corn syrup 4 cup figs or dates Put fruit and nuts through the food chopper, using the coarsest blade. Add enough syrup or honey to make a stiff loaf.

From Foods That Will Win the War and How to Cook Them, 1918, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a slit in the side of dried figs, take out some of the pulp with the tip of a teaspoon. Mix with one-quarter cup of the pulp and onequarter cup of finely chopped crystalized ginger, a teaspoon of grated orange or lemon rind and a tablespoon of lemon juice. Fill the figs with mixture, stuffing them so that they look plump.

From Foods That Will Win the War and How to Cook Them, 1918, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 lbs -feuit + lb. ginger root or 2 oz. crystalized ginger Steam or cook sliced and pared fruit in small amount of water Add ginger and corn syrup. Cook 20 minutes slowly. Lemon skins may be used instead of ginger root.

From Foods That Will Win the War and How to Cook Them, 1918, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup corn syrup. Boil until of consistency of honey and place in sterilized jars or glasses,

From Foods That Will Win the War and How to Cook Them, 1918, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 lb. grapes 1 pint water © / Cook grapes in water until soft. Mash; drain through jelly bag or wet cheesecloth. Add corn syrup. Boil 5 minutes. Put into sterilized bottles. If cork stoppers are used cover them with melted sealing wax.

From Foods That Will Win the War and How to Cook Them, 1918, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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: 12 allspice berries 2 oz. stick cinnamon 6 whole cloves 4 cup vinegar Boil 5 minutes. Add any fruit and cook slowly 20 minutes or until fruit is clear and syrup thick. If hard fruits, such as pears, quinces, ete., are used, steam for 20 minutes before adding to syrup.

From Foods That Will Win the War and How to Cook Them, 1918, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups crystal corn syrup For each three pounds of fruit Use same as water and sugar syrup.

From Foods That Will Win the War and How to Cook Them, 1918, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint cranberries About 1 cup corn syrup Cook cranberries in water very slowly until tender. Leave whole or press through colander. Measure amount of mixture and add equal amount of corn syrup. Cook slowly until mixture forms jelly when tested on cold plate. Turn into mold which has been rinsed in cold

From Foods That Will Win the War and How to Cook Them, 1918, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cup dried apricots 14 cups cold water 4 cup chopped seeded raisins 1 teaspoon orange rind Soak apricots and raisins in the water two hours. Cook slowly until very soft. Add other ingredients and cook slowly (about 30 minutes) until slightly thick. Place in sterile jars or glasses and seal.

From Foods That Will Win the War and How to Cook Them, 1918, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To two pounds of fat (finely chopped if unrendered) add one-half pint of milk, preferably sour. Heat the mixture in a double boiler until thoroughly melted. Stir well and strain through a thick cloth or two thicknesses of cheese cloth wrung out in hot water. When cold the fat forms a hard, clean layer and any material adhering to the under side of the fat, may be scraped off. Sour milk being coagulated is preferable to sweet milk since the curd remains on the cloth through which the rendered mixture is strained and is thus more easily separated from the rendered fat which has acquired some of the milk flavor and butter fat.

From Foods That Will Win the War and How to Cook Them, 1918, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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onion before straining. It may be used in cooking. TO -CUARIENY: FAD Melt the fat in an equal volume of water and heat for a short time at a moderate temperature. Stir occasionally. Cool and remove the layer of fat which forms.on the top, scraping off any bits of meat or other material which may adhere to the other side. Fats which have formed on top of soups, of cooked meats (such as pot roast, stews), salt meats (such as corned beef, ham, ete.), or strong fats, such as from boiled mutton, poultry and game, may be clarified in this way and used alone or combined with other animal or vegetable fats in any savory dish.

From Foods That Will Win the War and How to Cook Them, 1918, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fat 1: To 1 pound of unrendered fat (chopped fine) add 1 slice of onion about one-half inch thick and two inches in diameter, 1 bay leaf, 1 teaspoonful salt, and about one-eighth teaspoonful of pepper. Render in a double boiler and strain. Fat 2: To 1 pound unrendered fat (chopped fine) add 2 teaspoonfuls of thyme, 1 slice onion, about one-half inch thick and two inches in diameter, one teaspoonful salt and about one-eighth teaspoonful pepper. Render in a double boiler and strain. Fat 3: To 1 pound unrendered fat (chopped fine) add 1 teaspoonful thyme, 1 teaspoonful marjoram, one-half teaspoonful rubbed sage, 1 teaspoonful salt, and about one-eighth teaspoonful pepper.

From Foods That Will Win the War and How to Cook Them, 1918, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A. Butter or other fat may be extended to double its original bulk and reduce the cost of the fat 40 per cent. A patented churn, any homemade churn, mayonnaise mixer, or bowl and rotary beater may be used for the purpose. To any quantity of butter heated until slightly soft add equal quantity of milk, place in the churn, add one teaspoon salt for each one pound of butter used. Blend thoroughly in churn, mayonnaise mixer, or in bowl with rotary beater until of even consistency. Place in refrigerator to harden. Vegetable coloring, such as comes with margarine or may be purchased separately, may be added if a deeper yellow color is desired. B. 1 Ib.butter tablespoon granulated gela1 quart milk tine (2 pint bottles preferred) Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let butter stand in warm place, until soft. Add gelatine mixture, milk -and salt and beat with Dover beater until thoroughly mixed (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Do not put on ice. CG. L. Ib. butter tablespoon granulated gela1 quart milk tine (2 pint bottles preferred) 1 cup peanut butter Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let butter stand in warm place, until soft. Add gelatine mixture, peanut butter, milk and salt and beat with rotary egg beater until thoroughly blended (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Put in cool place to harden but do not put on ice as the gelatine would cause the mixture to flake. It is preferable to make up this mixture enough for one day at a time only. D. To 1 pound of butter or butter substitute add one cup peanut butter. Blend thoroughly with wooden spoon or butter paddle; may be used in place of butter as a new and delightful variation. E. To 1 pound softened butter add 1 pound softened butter substitute (oleomargarine, nut margarine, vegetable margarine) or hydrogenated fat. Blend thoroughly with butter paddle or wooden spoon and use as butter.

From Foods That Will Win the War and How to Cook Them, 1918, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup rye or wheat flour 4 cup cold or ice water 1 teaspoon baking neaden Cut in fat. Add water and roll out on well fioured board.

From Foods That Will Win the War and How to Cook Them, 1918, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 eup flour About 4 cup cold or ice water Mix flour and salt. Cut in fat and add just enough cold or ice water to make the mixture into a stiff dough. Roll out. This recipe makes one crust.

From Foods That Will Win the War and How to Cook Them, 1918, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup any kind of dripping 1 cup meat stock or milk Cut in fat if solid, or add if liquid.

From Foods That Will Win the War and How to Cook Them, 1918, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tablespoons savory drip14 cups tomato juice and pulp pings tablespoons chopped green pepper tablespoon chopped olives cup of rice Wash rice and soak in water 30 minutes. Melt fat, add.dry ingredients and gradually the tomatoes.

From Foods That Will Win the War and How to Cook Them, 1918, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups pared and sliced potatoes 2 tablespoons bacon drippings tablespoon chopped green 2 tablespoons minced onion "pepper or pimento Melt drippings. Add onion and cook until slightly brown. Add other seasonings and water. Pour over potatoes. Let cook slowly in oven until potatoes are tender, about 30 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoons drippings 1 cup water, meat stock or milk Cut in fat. Gradually add liquid to make a soft dough. Roll out, place on greased pan and steam 20 minutes, or drop into stew and cook covered 30 minutes. Serve at once.

From Foods That Will Win the War and How to Cook Them, 1918, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups freshly cooked and diced potatoes 2 tablespoons chopped peppers 4 cup bacon drippings Mix drippings, salt, pepper, vinegar and cayenne. Add to the potatoes and mix thoroughly. Chill and serve. Cold cooked potatoes may be used, but the flavor is better if mixed while potatoes are hot.

From Foods That Will Win the War and How to Cook Them, 1918, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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water from the crisp portions and store in a paper bag in a cold refrigerator. Lemons when cut often grow moldy before they are used. When lemons are spoiling, squeeze out the juice, make a syrup of one cup of sugar and one cup of water, boil ten minutes and add lemon juice in any amount up to one cup. Bring to boiling point and bottle for future use. This bottled juice may be used for puddings, beverages, ete. If only a small amount of juice is needed, prick one end of a lemon with a fork. Squeeze out the amount needed and store the lemon in the ice-box. When we come to waste caused by careless preparation we may be reminded of the miracle of the loaves and fishes—how all the guests were fed and then twelve baskets were gathered up. Often after preparation that which is gathered up to be thrown away is as large in quantity and as high in food value as the portions used. Vegetables are wasted in preparation by too thick paring, the discarding of coarse leaves such as are found on lettuce, cabbage and cauliflower, discarding wilted parts which can be saved by soaking, throwing away tips and roots of celery and the roots and ends of spinach and dandelions. All these waste products can be cooked until tender, rubbed through a sieve and used with stock for vegetable soup, or with skimmed milk for cream soup. Such products are being conserved by the enemy, even to the onion skin, which is ground into bread-making material. Throwing away the water in which vegetables have been cooked wastes their characteristic and valuable element—the mineral salts. Cooking them so much that they become watery; under-cooking so that they are hard and indigestible; cooking more than is required for a meal; failing to use left-over portions promptly as an entree or for cream soups or scalloped dishes—all these things mean an appalling waste of valuable food material. Good food material is also lost when the water in which rice or macaroni or other starchy food has been boiled is poured’ down the kitchen sink. Such water should be used for soup making. Fruits are wasted by throwing away the cores and skins, which can be used for making sauces, jams and jellies, the latter being sweetened with corn syrup instead of sugar. Rhubarb is wasted bee removing the pink skin from young rhubarb, which should be retained to add flavor and coloree to the dish. Raw food in quantity is frequently left in the mixing bowl, while by the use of a good flexible knife or spatula every particle can be saved. A large palette knife is as good in the kitchen as in the studio. The next step in food preparation is cooking, and tons of valuable material are wasted through ignorance of the principles of cooking. Bad cooking, which means under-cooking, over-cooking or flavorless cooking, renders food inedible, and inedible food contributes to world shortage. Fats are wasted in cooking by being burned and by not being carefully utilized as dripping and shortening. The water in which salt meat, fresh meat, or poultry has been boiled should be allowed to cool and the fat removed before soup is made of it. Such fat can be used, first of all, in cooking, and then any inedible portions can be used in soap making. Tough odds and ends of meat not sightly enough to appear on the table are often wasted. They can be transformed by long cooking into savory stews, ragouts, croquettes and hashes, whereas, if carelessly and insufficiently cooked, they are unpalatable and indigestible. Scraps of left-over cooked meat should be ground in the food-chopper and made into appetizing meat balls, hashes or sandwich paste. If you happen to have a soft cooked egg left over, boil it hard at once. It can be used for garnishes, sauces, salads or sandwich paste. Use all bits of bread, that cannot be used as toast, in puddings, croquettes, scalloped dishes or to thicken soup. Don’t throw away cold muffins and fancy breads. Split and toast them for next day’s breakfast. Foods that survive the earlier forms of waste are often lost at table by the serving of portions of like size to all members of the family. The individual food requirements differ according to age, sex, vocation and state of health. Each should be considered before the food is served, then there will be no waste on the plates when the meal is over. The following table, showing the daily requirement of calories for men and women in various lines of work, illustrates this point: oil

From Foods That Will Win the War and How to Cook Them, 1918, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tary of the United States Department of Agriculture is responsible for the statement that $750,000,000 worth of food has been wasted annually in the American kitchen. Undoubtedly a large part of this wastefulness was due to ignorance on the part of the housewife, and the rest of it to the lack of co-operation on the part of the employees who have handled the food but not paid the bills. According to a well-known domestic scientist, the only things which should find their way to the garbage pail are: Egg shells—after being used to clear coffee. Potato skins—-after having been cooked on the potato. Banana skins—if there are no tan shoes to be cleaned. Bones—after having been boiled in soup kettle. Coffee grounds—if there is no garden where they can be used for fertilizer, or if they are not desired as filling for pincushions. Tea leaves—after every tea-serving, if they are not needed for brightening carpets or rugs when swept. Asparagus ends—after being cooked and drained for soup. Spinach, etc.—decayed leaves and dirty ends of roots. If more than this is now thrown away, you are wasting the family income and not fulfilling your part in the great world struggle. Your government says that it is your business to know what food your family needs to be efficient; that you must learn how to make the most of the foods you buy; that it is your duty to learn the nature and uses of various foods and to get the greatest possible nourishment out of every pound of food that comes to your home. The art of utilizing left-overs is an important factor in this prevention of waste. The thrifty have always known it. The careless have always ignored it. But now as a measure of home economy as well as a patriotic service, the left-over must be handled intelligently. The following recipes show how to make appetizing dishes from products that heretofore in many homes have found their way to the extravagant pail. | In these recipes, sauces are prominent because they are of great value in making foods of neutral flavor, especially the starchy winter vegetables, and rice, macaroni and hominy, as attractive as they are nutritious; salads are included, since these serve to combine odds and ends of meats and vegetables; gelatine dishes are provided because gelatine serves as a binder for all kinds of leftovers and is an extremely practical way of making the most rigid saving acceptable; desserts made of crumbs of bread and cake, or left-over cereals, are among the major economies if they are worked out in such a way that they do not involve the extravagant use of other foodstuffs. All the recipes in this economy cook-book have been thoughtfully adapted to the conditions of the time, and will show the practical housekeeper how to supply wholesome, flavorsome food for the least cost.

From Foods That Will Win the War and How to Cook Them, 1918, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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boiling point. Continue adding milk a little at a time until all is added. Serve with vegetables, fish, eggs, meats.

From Foods That Will Win the War and How to Cook Them, 1918, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup cheese (cream or Ameri14 cups white sauce can) added to Excellent to serve with macaroni, hominy or vegetables.

From Foods That Will Win the War and How to Cook Them, 1918, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup horseradish 1 tablespoon chopped pimento 1 cup white sauce Serve with boiled beef, hot or cold, or with cold roast beef.

From Foods That Will Win the War and How to Cook Them, 1918, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cups brown stock, or 14 cups water and 2 bouillon 1 teaspoon sait cubes % teaspoon of cayenne 4+ teaspoon Worcestershire sauce Melt fat until brown. Add flour. Heat until brown. Add liquid gradually, letting come to boiling point each time before adding more liquid. When all is added, 1 teaspoon kitchen bouquet may be added if darker color is desired.

From Foods That Will Win the War and How to Cook Them, 1918, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup brown sauce 3 tablespoons chopped olives Make brown sauce as given in foregoing recipe, then while it is hot stir in the chopped olives, and serve.

From Foods That Will Win the War and How to Cook Them, 1918, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup brown sauce 4 cup chopped mushrooms Add mushrooms to fat and flour before adding liquid. If fresh mushrooms are used, cook for two or three minutes after adding liquid.

From Foods That Will Win the War and How to Cook Them, 1918, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2-cups vegetable stock, or 1 cup vegetable stock Vegetable stock is the water in which any vegetable is cooked. Make as white sauce.

From Foods That Will Win the War and How to Cook Them, 1918, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup butter substitute 1 cup boiling water 2 tablespoons chopped parsley Make as white sauce, reserving 2 tablespoons of the fat to add just before serving.

From Foods That Will Win the War and How to Cook Them, 1918, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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vanilla, or 1 tablespoon brandy 4 cup powdered sugar 1 cup mashed cooked fruit Mix thoroughly. Let chill and serve with steamed or baked pudding.

From Foods That Will Win the War and How to Cook Them, 1918, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup cocoanut and milk 2 tablespoons cornstarch Bring to boiling point over direct fire. over hot water 20 minutes. Use with leftover stale cake, baked or steamed puddings. If canned cocoanut containing milk is used, plain milk may be omitted.

From Foods That Will Win the War and How to Cook Them, 1918, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon flour, plus. 1 tablespoon cold water Mix together. Bring to boiling point and serve with any pudding.

From Foods That Will Win the War and How to Cook Them, 1918, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup (erystal) corn syrup 1 tablespoon cream 1 egg Beat egg light. Pour on gradually the hot corn syrup and water, beating egg with eggbeater. Add cream and vanilla. Serve at once.

From Foods That Will Win the War and How to Cook Them, 1918, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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teaspoon cinhamon teaspoon nutmeg 1 egg bolt bot bot Mix corn syrup and spices. Add beaten yolks and milk. over hot water until thick. Add vanilla and beaten awhites.

From Foods That Will Win the War and How to Cook Them, 1918, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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allspice 4 cup maple sugar tH tele bole Cream fat, sugar and spices. Add beaten yolks and milk. in double boiler until thick. Add vanilla and beaten whites. Serve hot or cold.

From Foods That Will Win the War and How to Cook Them, 1918, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one cup tomato sauce, add 2 tablespoons chopped green 3 tablespoons chopped celery pepper 3 tablespoons chopped carrot

From Foods That Will Win the War and How to Cook Them, 1918, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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| 3 tablespoons lemon juice _ $ cup orange juice 4 cup lemon juice 2 teaspoons orange rind 1 teaspoon lemon rind 1 tablespoon flour 2 tablespoons cornstarch 1 tablespoon water Bring to boiling point and serve.

From Foods That Will Win the War and How to Cook Them, 1918, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cranberries 3 cup raisins or nuts Cook cranberries in water until they are soft and the water is almost entirely absorbed. Add other ingredients and cook about 20 minutes slowly until thick enough to use as sauce.

From Foods That Will Win the War and How to Cook Them, 1918, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let stand until gelatine is soft. Add 1 pint boiling water, or fruit juice from,canned fruit. 4+ cup lemon juice 2 cup corn syrup, or Stir until gelatine is dissolved. Add 1 cup leftover fruit.

From Foods That Will Win the War and How to Cook Them, 1918, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cups boiling tomato juice and pulp 4 teaspoon Worcestershire sauce 2 cups of any one vegetable, or of mixed vegetables Soften gelatine in the cold water. Add other ingredients and chill. Stir once or twice while chilling so vegetables do not settle to the bottom.

From Foods That Will Win the War and How to Cook Them, 1918, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup left-over meat or fish chopped fine 1 cup boiling gravy, tomato 1 cup chopped celery or juice, or cup boiling cooked vegetable water into which 1 bouillon cube has been dissolved Soften gelatine in cold water. Stir until gelatine is dissolved. Pour into mold dipped into cold water.

From Foods That Will Win the War and How to Cook Them, 1918, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked rice + cup cherries or other cooked fruit 1 tablespoon gelatine 4+ cup nuts 2 tablespoons water 4 cup juice of fruit Chill and serve.

From Foods That Will Win the War and How to Cook Them, 1918, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint cottage cheese 4 cup pimento or green pepper 2 tablespoons granulated gelatine — Soften gelatine in the cold water. Dissolve over hot water. Add all ingredients. Mix thoroughly and place in mold which has been rinsed with cold water. When firm, serve as salad.

From Foods That Will Win the War and How to Cook Them, 1918, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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softened in 4 cup cold water 1 cup crushed fruit 1 pint clabbered milk, or 2 egg whites fruit juice Mix gelatine with milk. Add sugar. When it begins to thicken, beat with rotary beater. Add vanilla and fruit. Fold in egg whites and turn into mold. Apple sauce, strawberries, rhubarb, pineapple or raspberries may be used.

From Foods That Will Win the War and How to Cook Them, 1918, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoon gelatine 2 cups apples, chopped 1 cup celery 4 cup lemon juice 3 pimentoes 3 cup grated cocoanut 1 tablespoon grated onion Soften gelatine in 2 tablespoons cold water, then dissolve in the boiling water, but do not cook after gelatine is put in. Add all other Mold and chill. Serve with cooked or mayonnaise salad dressing, plain or on lettuce leaves.

From Foods That Will Win the War and How to Cook Them, 1918, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup oil Mix dressing thoroughly and pour over the vegetables. If vegetables are kept in different bowls instead of mixed together, the flavor of the salad is improved. Any vegetable may be used in this way. Let stand 30 minutes. When ready to serve, place each portion in a nest made of two lettuce leaves or other salad, green. If desired, cooked dressing may be mixed with the vegetable in place of French dressing, or may be served with it.

From Foods That Will Win the War and How to Cook Them, 1918, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup left-over baked beans, 1 cup chopped celery cooked dried peas, or beans 38 tablespoons chopped pepper or lentils, or cooked rice. 3 tablespoons chopped pickle rice. 1 cup cooked salad dressing thoroughly and let stand to blend flavor thoroughly.

From Foods That Will Win the War and How to Cook Them, 1918, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups chopped cabbage 1 cup chopped apples 1 cup peanuts 1 cup salad dressing Mix ingredients and serve with French dressing. This salad looks very appetizing when served in cups made of hollowed out red apples, the pulp removed being used in the salad.

From Foods That Will Win the War and How to Cook Them, 1918, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup American or cream cheese 2 tablespoons chopped olives 4 eup oil 3 tablespoons chopped nuts Blend all ingredients thoroughly. Shape as desired and chill.

From Foods That Will Win the War and How to Cook Them, 1918, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked peas or carrots 1 cup cooked cold rice Mix with dressing made of 4 cup oil 1 tablespoon vinegar 4 teaspoon curry powder Mix all ingredients; serve cold, either plain, on lettuce leaves, or in nests made of cabbage or celery.

From Foods That Will Win the War and How to Cook Them, 1918, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups potatoes from fresh1 cup cooked salad dressing cooked, or left-over baked, chopped green boiled or mashed potatoes. pepper may be added if + cup chopped parsley desired. If mixed while cooked dressing is hot, then chilled, the flavor is much improved. Left-over mashed potatoes may be combined with cooked corn and green pepper for a delicious salad.

From Foods That Will Win the War and How to Cook Them, 1918, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup left-over meat or fish 4 cup chopped celery 3 tablespoons chopped pickle 1 cup cooked salad dressing thoroughly and serve. If one-quarter cup of French dressing is mixed with meal or fish, 30 minutes before adding other ingredients, the flavor is much improved.

From Foods That Will Win the War and How to Cook Them, 1918, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked cauliflower 1 tablespoon chopped 1 cup cooked salad dressing pimento 3 tablespoons chopped pickle 1 tablespoon vinegar Blend ingredients thoroughly and serve.

From Foods That Will Win the War and How to Cook Them, 1918, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grind raw carrot in food chopper. Make French dressing with chicken fat instead of oil. Mix ingredients and serve. 1 cup raw carrots 1 tablespoon vinegar $ cup oil (preferably oil from chicken fat) 1 tablespoon parsley

From Foods That Will Win the War and How to Cook Them, 1918, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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teaspoon mustard teaspoon curry powder tablespoons melted fat cup vinegar A egg - 2 tablespoons granulated gelatine, plus 2 tablespoons cups cooked rice cold water tablespoons chopped olives Mix dry ingredients, add egg and blend thoroughly. Add melted fat, milk and vinegar. Cook over hot water until thick as custard. Soften gelatine in cold water. Add to the hot dressing. When dissolved add rice and olives, place in mold and chill. Serve plain or with 4 cup French dressing. bo DOH HL OO RT

From Foods That Will Win the War and How to Cook Them, 1918, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup dried crumbs 1 pint hot milk Let stand until milk is absorbed, then add 1 egg mixed cloves, nutmeg, allspice, gin1 cup dates, cut small ger Bake 40 minutes in moderately hot oven. pudding is so well flavored that it does not really require a sauce, but if one is desired the molasses sauce on page 86, or the hard or lemon sauce on page 87 will be found to suit.

From Foods That Will Win the War and How to Cook Them, 1918, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup pearl tapioca 4 cup corn syrup, or 1 cup fruit Soak tapioca in the water over night. Add the other ingredients except the fruit and cook over hot water until the tapioca is clear. Add fruit and 1 teaspoon vanilla and chill.

From Foods That Will Win the War and How to Cook Them, 1918, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 eup rice | 1 egg 1 cup fruit Cook rice with milk in double boiler 30 minutes. Add other ingredients and cook 10 minutes. Chill and serve.

From Foods That Will Win the War and How to Cook Them, 1918, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup stale breadcrumbs 2 cups sealded milk 4 cup E cooupe nuts $ cup chopped figs, dates or raisins Pour sealded milk over breadcrumbs. Beat eggs. Add other ingredients. Bake 25 to 35 minutes in moderate oven.

From Foods That Will Win the War and How to Cook Them, 1918, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint stale cake crumbs Soak 1 hour; heat and add 2 yolks of eggs 2 teaspoons vanilla Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve with hard sauce.

From Foods That Will Win the War and How to Cook Them, 1918, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup any ready-to-eat cereal | 1 cup raisins, dates or prunes Bake 30 to 40 minutes in moderately hot oven.

From Foods That Will Win the War and How to Cook Them, 1918, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups crumbs 2 cups fish teaspoons onion juice 2 tablespoons chopped parsley 1 teaspoon lemon juice Melt fat, add dry ingredients and gradually the liquid to make a smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 111. 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 rice 1 quart tomatoes » 4 to 1 lb. hamburg steak 2 tablespoons onions, chopped Add rice to tomatoes. Add seasoning and meat, browned.

From Foods That Will Win the War and How to Cook Them, 1918, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups stale bread crumbs 1 tablespoon onion juice and pulp 4 teaspoon poultry seasoning 13 cups chopped peanuts Add bread to milk; add seasoning, beaten baking powder, and peanuts.

From Foods That Will Win the War and How to Cook Them, 1918, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked farina or rice 1 cup nuts I -ege Mix ingredients thoroughly. Bake in greased dish 30 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups cold cooked beans 1 tablespoon minced onion 2 tablespoons catsup Shape into loaf. Serve with tomato sauce.

From Foods That Will Win the War and How to Cook Them, 1918, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup dried apricots, peaches or prunes soaked two hours in two cups of water. orange or lemon 1 teaspoon lemon juice rind Place in greased baking dish and bake 30 minutes in moderately hot oven.

From Foods That Will Win the War and How to Cook Them, 1918, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 qts. milk Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven.

From Foods That Will Win the War and How to Cook Them, 1918, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups dried breadcrumbs 3 tablespoons maple syrup Mix thoroughly and place in moderately hot, oven for 20 minutes, stirring frequently. Remove and serve as breakfast food. Very inexpensive and delicious. Graham, corn or oatmeal bread is best for this purpose, but any bread may be used.

From Foods That Will Win the War and How to Cook Them, 1918, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup leftover cereal 4 cup dried breadcrumbs 1 eup chopped peanuts: 1 beaten egg Shape as croquettes and bake in oven or pan-broil.

From Foods That Will Win the War and How to Cook Them, 1918, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup stale bread Make into dough; roll 4 inch thick. Cut into strips 6 inches long and 4 inch wide. Place on baking sheet. Bake 20 minutes in moderate oven. Serve with soup, salad, or pastry. HJR

From Foods That Will Win the War and How to Cook Them, 1918, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In nearly every case when meat is purchased, some bone is paid for. Too frequently this is either left at the market or thrown away in the home. Bones, gristle, tough ends, head and feet of chickens, head, fins and bones of fish, etc., should be utilized for making soup. If a meat or fish chowder with plenty of vegetable accompaniment is served, no other meat is required for the usual home meal. If a cream of dried or fresh vegetables, or a meat stock soup with plenty of vegetables or cereal content, is served, the amount of meat eaten with the main course of the meal will be materially lessened. Soups may be a most economical method of using water in which meat, fish or vegetables have been cooked; also of utilizing small portions of leftover meats, fish, vegetables or cereal. Cream soups are made by cooking vegetables or cereal, then utilizing the water in which they are cooked as part of the liquid for the soup. Outer parts or wilted parts of vegetables may be utilized for soups instead of being discarded. Water in which ham or mutton has been boiled makes an excellent basis for dried or fresh vegetable soups. In fact, soup can be made from all kinds of leftovers—the variety and kind make little difference so long as the mixture is allowed to simmer for several hours and is properly seasoned.

From Foods That Will Win the War and How to Cook Them, 1918, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pt. ilk 1 pt. water, in which vegetable or cereal was cooked, or 1 cup cereal or vegetable leftover in which meat was cooked. Melt fat, add dry ingredients and, gradually, liquid. When at boiling point, add vegetables or cereal and serve. A

From Foods That Will Win the War and How to Cook Them, 1918, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck. To each 1 lb. of meat and bone, add 1 qt. cold water. Let stand 1 hour. Cover and bring slowly to boiling point and simmer 2 to 8 hours. Remove bones and meat. Let stand until cold. Skim off fat. Add vegetables cut in small pieces, season as desired and cook until vegetables are tender. Leftover cereals, as barley, oatmeal, etec., vegetables, macaroni, tapioca, sago, etc., etc., may be added for increased food value.

From Foods That Will Win the War and How to Cook Them, 1918, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bones and gristle from chicken or turkey 2 qts. cold water 1 cup okra 4 cup rice 1 tablespoon chopped pimento 14 cups tomatoes 4 cup chopped parsley Soak bones and gristle in the cold water 1 hour. Then boil slowly 1 hour, in same water. Strain out the bones and gristle and add other ingredients to the liquor. Boil this mixture slowly 2? hour and serve.

From Foods That Will Win the War and How to Cook Them, 1918, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tablespoons flour, plus cup tomato 1 cup dried peas, beans or lentils 3 qts. cold water 1 tablespoon onion pulp 1 ham bone or 4 pound smoked sausage AH DD DD DD et Wash and soak dried legume over night. In morning drain, add water, ham bone or sausage and cook very slowly until tender. Add other ingredients, cook 4 hour and serve.

From Foods That Will Win the War and How to Cook Them, 1918, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 qt. boiling water 4 cup carrots 4 cup cabbage 4 cloves 1 cup potatoes 1 bayleaf 1 cup tomato juice and pulp 1 tablespoon minced onion 4 peppercorns. 2 tablespoons chopped parsley Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes fox 20 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups diced carrots Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, ete.

From Foods That Will Win the War and How to Cook Them, 1918, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked or canned fish 1 cup cooked potato, diced 1 cup peas 1 cup water from boiled potatoes 2 tablespoons chopped parsley Melt fat, add dry ingredients and gradually the liquid. ME at boiling point, add parsley and serve

From Foods That Will Win the War and How to Cook Them, 1918, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup beans 1 quart water 1 tablespoon onion juice + teaspoon Worcestershire hard cooked egg sauce lemon, sliced 1 cup brown stock 4+ teaspoon mustard flour, plus 2 tablespoons cold water fol AE DD AE Soak beans over night, drain. Place in 1 quart of fresh cold water and cook until very tender. Add other ingredients and bring to boiling point. Slice thin, hard cooked egg and lemon from which seeds have been removed and serve with each portion. Do not remove lemon rind as this gives a piquant flavor.

From Foods That Will Win the War and How to Cook Them, 1918, page 116. 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 diced potatoes 2 cups water in which potatoes were cooked tablespoons finely chopped 2 teaspoons onion juice parsley Dice potatoes and cook slowly until very tender. Rub through strainer, using potato and 2 cups of the water. Melt fat, add dry ingredients and gradually the liquids and onion juice. When ready to serve, sprinkle parsley and cheese over top. - 109

From Foods That Will Win the War and How to Cook Them, 1918, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cup lentils 1 cup rice 1 quart tomatoes + teaspoon bay leaf 1 teaspoon Worcestershire 4+ teaspoon sage Soak lentils over night; drain; add one quart fresh water and one teaspoon of salt. Cook slowly Steam or bake for 45 minutes.

From Foods That Will Win the War and How to Cook Them, 1918, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup cooked rice 2 cups fresh or left-over 1 pint tomatoes cooked meat 4 cup green pepper chopped Mix all ingredients. Bake in greased dish slowly for one hour.

From Foods That Will Win the War and How to Cook Them, 1918, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup hominy which has been 1 teaspoon curry soaked over night, drained 1 quart fresh water and 1 tea1 teaspoon Worcestershire sauce spoon of salt added; cook 1 tablespoon cornstarch 1 cup diced beets 2 cups mutton from shoulder ak 1 teaspoon kitchen bouquet Mix all ingredients thoroughly. Bake in covered casserole slowly for one hour. Mutton should be cut in about one-inch pieces.

From Foods That Will Win the War and How to Cook Them, 1918, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup chopped peppers | 2 cups cooked meat To cornmeal add one-half cup of cold water. Boil three cups of water and add cornmeal. Boil five minutes. Cook in greased baking dish for one hour.

From Foods That Will Win the War and How to Cook Them, 1918, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint soy beans 14 tablespoons salt + lb. salt pork # tablespoon mustard Boiling water (about one quart) 1 onion “1 pint tomatoes 2 cups cooked spinach Soak beans over night; drain. Cover with fresh water and the soda and boil, until skins break, but do not let beans become broken. Cut rind from salt pork and cut into six or eight pieces. To 1 cup of boiling add the cayenne, salt, molasses, mustard and tomatoes... In bottom of bean pot place the onion and a piece of salt pork. Add beans. Pour over this the seasonings. Cover the beans with boiling water. Bake three hours covered. Uncover, put spinach to which has been— added 1 teaspoon of salt, 1 tablespocn of vinegar, one-eighth teaspoon of pepper, on top. Bake 30 minutes and serve.

From Foods That Will Win the War and How to Cook Them, 1918, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of kidney beans, soak over night; drain. Cover with fresh Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 14 cups and add one-quarter pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup of water or meat stock or gravy. Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 tablespoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture.

From Foods That Will Win the War and How to Cook Them, 1918, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup macaroni 1 cup peas 1 pint tomatoes, juice and. pulp Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne.

From Foods That Will Win the War and How to Cook Them, 1918, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 lbs. fish 2 cups diced potatoes 4cup chopped onion + cup chopped salt pork Cut fish into small pieces. 1 smoked haddock i cup samp, which has been soaked over night and cooked 1 quart water and 1 teaspoon of salt Simmer 15 minutes; strain. In Kettle place layers of fish and mixed vegetables. in which bones, ete., have been cooked, add the seasonings. Cook forty minutes, slowly, covered. 1 cup peas 2 cups cold water 1 cup diced carrots 1 pint sealded milk Cover bones, fins and head with cold Cook onion and salt pork until To water Mix all

From Foods That Will Win the War and How to Cook Them, 1918, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 teaspoons horseradish (grated) 1 pint tomatoes 2 tablespoons cornstarch Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top.

From Foods That Will Win the War and How to Cook Them, 1918, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives 1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender.

From Foods That Will Win the War and How to Cook Them, 1918, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cooked lentils 1 cup chopped peanuts 2 tablespoons lemon juice Mix all. Place in a greased dish. Then pour ‘over top a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 tablespoons of chopped olives. Pour this sauce over the roast and bake 20 Serve at once.

From Foods That Will Win the War and How to Cook Them, 1918, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 Ib. codfish 2 cups tomatoes, juice and pulp 4 cup pimento 4 teasoon cayenne Mix cornmeal with one-half cup of cold water. Add to the boiling Boil five minutes. In greased baking dish place fish which has been soaked over night. Place pimento on fish. Place cornmeal on pimento. To tomatoes add seasonings and pour over all. Bake slowly |

From Foods That Will Win the War and How to Cook Them, 1918, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cup dried peas, beans or lentils, soaked over night and cooked until tender. tablespoons drippings tablespoons whole wheat flour teaspoon curry powder cup meat stock or water cup tomato juice and pulp 4 cup turnips 4+ cup of carrots 1 cup outer parts of celery 4 cup of peas fad tolet fed bet CO CO Melt the fat. Add the seasoning; gradually the liquid.

From Foods That Will Win the War and How to Cook Them, 1918, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Serve bread or rolls made from corn, rye or from coarse flours. Use breakfast foods and hot cakes, composed of corn, oatmeal, buckwheat, rice or hominy. Serve no toast as garniture or under meat. Serve war breads. Use every part of the bread, either fresh or stale, for puddings and toast; or dried and sifted for baked croquettes; or use to extend flour in the making of muffins and drop cakes.

From Foods That Will Win the War and How to Cook Them, 1918, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use more chicken, hare, rabbits, duck, goose, lobster, oysters, clams and egg and cheese dishes of all kinds. Use less beef, mutton, and pork and serve smaller portions at table of these meats. Have fewer of these items on the menu. Provide more entrees and made-over dishes in which a smaller quantity of meat is extended by the use of potatoes, rice, hominy, etc. Use beans, as they contain nearly the same nutritive value as meat. Serve bacon only as a dish and not as a garniture, and this way not more than once a week. Use cheese, dried vegetables and nuts. Use fish and meat chowders. Use meat extension dishes. Serve vegetable dinners.

From Foods That Will Win the War and How to Cook Them, 1918, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use less candy and sweet drinks. Use honey, maple sugar, corn syrup, molasses and dark syrups with hot cakes and waffles and in all cooking, in order to save butter and sugar. ‘Use all classes of fruit preserves, Jam, marmalades and jellies. Do not frost or ice cakes. Serve dried fruits with cereals, and no sugar is needed. eee | SANDS Bok AV |

From Foods That Will Win the War and How to Cook Them, 1918, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Serve as few fried dishes as possible, so as to save both butter and lard, and in any event use vegetable oils for frying—that is, olive oil, corn oil, cottonseed oil, vegetable oil compounds, etc. Trim all coarse fats from meats before cooking and use the waste fats for shortening and for soap. We are short of soap fats as our supplies of tropical oils used for soap-making are reduced. Do not waste soap. Save fat from soup stock and from boiled meats. Use butter substitutes where possible.

From Foods That Will Win the War and How to Cook Them, 1918, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use it all. Buy whole milk and let* cream rise. Use this cream, and you secure your milk without cost. Hconomize on milk and cream except for children. Serve buttermilk. Serve cottage cheese regularly in varying forms. It is especially nutritious. Use skimmed milk in cooking. A great quantity of it goes to waste in this country. Use cheese generally. The children must have milk whole, therefore reduce the use of cream.

From Foods That Will Win the War and How to Cook Them, 1918, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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