Mary Elizabeth's War Time Recipes

Vegetable stew with dumplings -. 85 Broiled mackerel with white grapes +. 87 Finnan haddie—cucumbers and potatoes 88 Fried oysters (cooked in the oven) —tartar sauce. + « 89 Broiled bluefish—cucumber jelly - 2 40 Lobster thermidor.. - 2 41 Scalloped corn and clams.... 48 Pigeon pie... «...) 4m Squab on hominy squares. 45 Smothered chicken with boiled chestnuts 47 Roast goose—sage and onion dressing. 48 Chicken with crisp noodles.... 49 Fricassée of rabbit—potato balls.. 51 Meatless luncheon...... 52 Rice and mushroom croquettes... 58 Roast oysters. 55 Asparagus hollandaise with ‘poached c88 56 Lima bean croquettes... 57 Indian pudding—tomato rarebit - « 59 Broiled calves brains with peas... 61 Tongue with brussels sprouts.. 63 Creamed horseradish, cold tongue and potato salad.. -. « 64 Poached egg—tomato rarebit re ':) Potato nut croguettes..... 66 Cooked cucumbers.. - « 67 Scalloped sweet potato and ‘apple - + 68 Baked bananas—served as a vegetable - 69 Apple rings. - 70 Baked apples stuffed with sweet potato. 71 Fresh lima beans au gratin.... 172 Rice fritters....... 8

From Mary Elizabeth's War Time Recipes, 1918, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 Ib. (two cupfuls) maple sugar 1¥4 Ibs. (one and one-half cupfuls) corn syrup 1 qt. (four cupfuls) sweet cream 1 can best brand condensed milk Stir continuously while cooking, and cook to 240 degrees by the thermometer in winter; 242 degrees by the thermometer in summer. Pour into an oiled oblong cake-tin to cool. Turn pan upside down on a cutting board and let the caramel fall out. Then cut first into strips, then into squares with a large sharp knife. Hf the caramels are not to be used at once, wrap them in oiled paper.

From Mary Elizabeth's War Time Recipes, 1918, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a quart of the finest maple syrup, rémoving from the fire when the thermometer registers 284 degrees. Stir continuously until it becomes quite firm and creamy. Drop from a spoon on waxed paper, and press a pecan meat on the top of each ball.

From Mary Elizabeth's War Time Recipes, 1918, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one quart of maple syrup until the thermometer registers 249 degrees. Add onefourth pound of butter. Remove from fire and stir in one and onehalf cups of pecan meats. Spoon out into oiled patty tins or muffin rings, and wrap each patty in oiled paper when cold.

From Mary Elizabeth's War Time Recipes, 1918, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one quart of maple syrup until the thermometer registers 241 degrees. Wipe away any grains that form on the sides of the saucepan while the syrup is cooking; do this with dampened cheese-cloth wrapped round a fork. When thermometer registers 241 degrees, remove at once from the fire and pour on to a platter, which should be as cold as possible and slightly dampened (do not oil). As soon as the first heat has passed, begin beating with a fork and continue so to beat and mix until the fondant becomes too hard to mix with the fork.

From Mary Elizabeth's War Time Recipes, 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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- 2-9 — Ss - 2eow ss Then press all together by hand and cover with a damp cheese-cloth for about ten minutes. Turn the pan of cold maple caramel upside _ down on a kneading-board and remove the tin. Knead well some of the maple fondant and roll into piece as long as the maple caramel and about two inches in diameter. Lay on the caramel and fold the caramel around it as illustrated. Pinch firmly where the two edges come together, and let all stand, seam edge down, for a few moments, to seal it together. Then gently stretch one end, a little at a time, into a long neck; cut off into small pieces with a sharp knife, as illustrated. If the caramels are not to be eaten at once, wrap each one in waxed paper. Maple fondant may be made on a large platter—if not more than a pound and a half is desired. In quantities larger than this and up to five pounds: (more than five pounds at a time is too difficult to beat) a marble slab or table-top should be used to pour the cooked syrup on, and to beat it into a cream.

From Mary Elizabeth's War Time Recipes, 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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Pop one and one-half pounds of the best popping corn. Sort or sift out any unpopped kernels and put in the oven to keep warm. Cook two pounds of strained honey until the candy thermometer registers 240 degrees. Add butter the size of a walnut and cook to 242 degrees. Pour a small quantity on to the popped corn and mold what is moist into firm balls; then add more syrup and mold until all is used. This quantity will make about twenty large balls,

From Mary Elizabeth's War Time Recipes, 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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184 Ibs. maple sugar 1 pint cream Cook to 288 degrees. Pour on to a cold, damp platter and beat with a fork until creamy. When perfectly smooth, press into a fudge pan and cut into squares,

From Mary Elizabeth's War Time Recipes, 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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¥ Ib. washed figs Y, Ib. raisins (seeded) Y Ib. dates (pitted) A little candied citron Y% lb. chopped roasted hazelnut meats Steam the above fruits for ten minutes, or until they are soft and tender. When cool, put through a meat chopper— first a few, adding two tablespoonfuls of brandy. Mix in the nut meats and mold into little balls.

From Mary Elizabeth's War Time Recipes, 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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Warm contents of one package of puffed rice in the oven, stirring constantly until it is thoroughly dry and crisp. Cook one pint of strained honey till the thermometer registers 240 degrees. Add a piece of butter the size of a walnut and a pinch of salt. Cook to 242 degrees, and pour onto the warm rice. Mix well and fill into square buttered cake tins—pressing out the top smoothly with a rolling-pin. The cake tin should be full to the top. While still warm, turn the pan upside down. Remove the rice cake and cut with a large sharp knife into pieces about five inches long and two inches wide.

From Mary Elizabeth's War Time Recipes, 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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24 Ibs. crushed maple sugar 1 pint water Stir until the sugar is dissolved; then put in thermometer and cook to 256 degrees. Add one-fourth pound of butter; mix in lightly and pour into oiled tins. When cold, cut into oblong pieces and wrap in waxed paper.

From Mary Elizabeth's War Time Recipes, 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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Nougat is made in two batches. The first one can be made the day before the other, or — a double batch can be made and half of it be kept on hand in an air-tight Mason jar to be used later. First batch: Cook one and one-half pounds (two cupfuls) of corn syrup to 280 degrees by the thermometer. Add one-quarter pound of XX XX sugar, and pour all slowly on to the well-beaten whites of two eggs. Then add, a little at a time, beating constantly, one-half ounce of powdered gum arabic and one-fourth ounce of pulverized gelatin, dissolved in a little water. Second batch: Blanch one pound of almonds and one-half pound of pistachio nuts, and put in warming oven to dry out thoroughly. Line a pan with rice-wafer paper; use a little water to wet the edges so they will stick together; have the entire pan sides as well as the bottom covered. Cook one pound (one and one-quarter cupfuls) strained honey, one and one-half pounds (three cupfuls) shaved maple sugar, one pound (three-quarters cupful) corn syrup, one ounce cocoa butter, and one-half pint (one cupful) water to 268 degrees by the thermometer. Pour this batch slowly into batch number one, beating constantly. When all this syrup is added, put in the blanched nuts, mixing well. Pour the nougat into the wafer-lined pan and cover the top with rice-paper. Put a sheet of heavy wax-paper on top of all and weight the nougat with one or two flatirons. When cold, remove flatirons, turn pan upside-down, and cut with a sharp caramel knife. Wrap each piece in wax-paper. The rice-paper is edible and wholesome and need not be removed. It can be bought at a confectioners’ supply store. One can use the small rice-wafers, which are on sale for goldfish food, if larger sheets are not easily found, as it is the same thing; but the larger sheets are the more practical.

From Mary Elizabeth's War Time Recipes, 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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114 pounds (three cupfuls) maple sugar 1 can (2 cups) fresh grated cocoanut Y cupful water Drain milk from the cocoanut and add to milk enough water to make one-half pint (one cupful) of liquid. Mix with sugar. Put on fire and stir until sugar is dissolved—no longer. Cook to 288 degrees by the thermometer and - add the drained cocoanut. Cook to 240 degrees. Pour on to a cold, damp platter, and mix with a fork. When done, put in a double boiler, mixing constantly until all is melted, and drop in spoonfuls on waxed paper.

From Mary Elizabeth's War Time Recipes, 1918, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 quarts water (or water in which vege tables, rice or potatoes have been cooked) ¥% cup diced carrots Y cup diced turnips Y cup diced celery 1 onion (chopped) 1 green pepper (chopped): 1 tablespoon barley 1 tablespoon oatmeal 2 tomatoes (cut) About 12 okra Season with salt, pepper and paprika. Boil slowly for two to three hours. Serve with croutons made from bread crusts cut in tiny cubes and browned in the oven. Pass grated cheese with this soup.

From Mary Elizabeth's War Time Recipes, 1918, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of dried black beans; wash and soak overnight. Take two quarts of water, two quarts of soup stock, one-half teaspoonful of soda, one bay leaf, a few celery tops, two carrots, two small onions, one-fourth teaspoonful of pepper, one tablespoonful of salt. Cook about three hours, then mash through a strainer and serve with a slice of lemon floating on each cup or plate of soup, or a dash of chopped egg yolks and whites. Purée of black bean is a war time recipe, because beans contain a great deal of nutriment and make a meat substitute. We must save beef for our soldiers and Allies, and each time we substitute vegetable soups for meat soups, we are conserving meats.

From Mary Elizabeth's War Time Recipes, 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 pint tomatoes (either fresh or canned) ¥Y% pound peas (dried) 1 onion Celery tops Use the yellow split peas; soak overnight. Cook the peas in one pint of water, one pint of tomatoes, with onion and one or two celery tops, until peas are tender; then mash through a sieve and strain. Season with salt and pepper. A spoonful of sherry to each plate of soup is an addition and should be added just before serving. Garnish with a slice of tomato with a few peas on top, and then serve with bread croutons, which can be cit from any crusts or good pieces of left-over bread—cut in even tiny squares and browned in the oven.

From Mary Elizabeth's War Time Recipes, 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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Use the frame of a chicken after roasting or broiling. Cover with three quarts of cold water. Use the coarse outside stalks of bunch celery and the large green leaves from the tops. Season with two teaspoonfuls of salt and onehalf teaspoonful of celery salt. Cover closely and boil slowly two hours. Strain and cool. Skim off the fat and bring to a boil.. Dissolve one level tablespoonful of pulverized gelatin in one-half cup of cold water. Pour the heated soup over the gelatin and water. Stir till thoroughly dissolved. Cool and set on ice till chilled. Served in bouillon cups. Garnish with small white leaves of celery.

From Mary Elizabeth's War Time Recipes, 1918, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 small onions 2 slices salt pork 1 can tomatoes 1 teaspoon soda 1 teaspoon corn Sprig of parsley 1 cup diced cooked potatoes 1 quart water Open the can of tomatoes and add the teaspoonful of soda, stirring well. Then boil the tomatoes, corn, parsley and soda for half an hour slowly, and strain. Dice the onion and salt pork and fry together. Then add to the soup. Add diced potatoes, salt to taste, and serve.

From Mary Elizabeth's War Time Recipes, 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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Boil a three-pound piece of mutton (neck or shin) in four quarts of cold water and a tablespoonful of salt. Let it boil slowly for about one hour and a half; skin and strain. 1 carrot (large) diced "1 onion Three or four chopped celery stalks YQ chopped green pepper Add vegetables to the strained soup stock and boil slowly for another hour. Then add one cup of cooked barley (two tablespoons of raw barley cooked till tender, or about two hours). Boil for a few moments and serve.

From Mary Elizabeth's War Time Recipes, 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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18 clams (cut in pieces) 2 quarts boiled milk @ heaping tablespoons corn flour Put cut clams in their liquor over the fire and bring to a boil.. Melt the butter; add the flour, salt and pepper, and then slowly a cup of the milk. Stir well and add the rest of the milk, and last the clams, and serve immediately.

From Mary Elizabeth's War Time Recipes, 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 dozen clams—remove from liquor and chop 1 good-sized carrot 1 onion 4 potatoes 8 thick slices of salt pork or bacon chopped and fried ¥Y, teaspoon thyme 1 small fresh tomato, skinned and chopped 1 pint cream sauce Cook until tender in two quarts of water the carrot, onion, potatoes, salt, thyme and pepper.

From Mary Elizabeth's War Time Recipes, 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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Melt the butter, add the flour and stir till smooth. Then add the milk slowly, stirring all the while. * When the vegetables are tender, add the tomatoes, cream sauce, fried pork, clams and their liquor. Let it boil for about two minutes, and serve.

From Mary Elizabeth's War Time Recipes, 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 quarts milk 1 can corn 8 tablespoons corn flour 1 cup sweet cream Make a cream sauce by melting the butter, adding the flour, and then slowly the milk, stirring so it will be very smooth. Then add the other ingredients. Let it boil up, and serve with a spoonful of whipped cream on each cup or plate of soup.

From Mary Elizabeth's War Time Recipes, 1918, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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X 1 pint oysters 2 quarts boiled milk @ heaping tablespoons corn flour Cut one pint of oysters in pieces and bring to a boil and skim. Melt the butter and mix in the heaping tablespoonful of corn flour. Then add, a little at a time, the milk. Stir well till smooth, then add salt and pepper, and lastly the oysters. Serve immediately, placing a spoon of whipped cream on each cup or plate of bisque.

From Mary Elizabeth's War Time Recipes, 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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6 potatoes 6 carrots 1 small turnip 2 onions 2 parsnips Scoup the vegetables into balls with a potato scoup, and boil until tender. Take the water that vegetables have been boiled in and add three tablespoonfuls of corn flour, and one pint of chicken or meat stock—for flavor—and put the cooked vegetables in. Cook this about ten minutes. Add the dumplings last, made as follows:

From Mary Elizabeth's War Time Recipes, 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 mashed potato 1 cup rice flour 1 heaping tablespoon baking powder 2 tablespoons vegetable fat 1 egg 1 cup milk Rub the salt, baking powder, flour and vegetable fat together. Beat the one egg and one cup of milk together, and add lastly to the mixture. Drop from a tablespoon into two quarts of salted boiling water and cook ten minutes. Serve immediately. The water in which the dumplings have been cooked will be found to be thick and flavory. It can be used in any cream soup for thickening or for cream sauce. A very nice onion soup can be made from this thickened water by adding a quart of milk, a grated onion, and salt and pepper.

From Mary Elizabeth's War Time Recipes, 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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Y lb. Malaga grapes 1 tablespoon arrowroot 1 pint water Dash of paprika @ tablespoons vinegar 1 teaspoon honey (strained) Mix the arrowroot, salt, pepper, honey and vinegar. Pour into one pint of boiling water. Boil until clear, and add the grapes (whole). Boil four minutes. Split and broil a threeto four-pound fresh mackerel over a hot fire; broil about twenty minutes until brown, turning frequently. Season with salt, pepper, and butter. Fish is-a meat substitute; fruit, a perishable food; arrowroot is used for thickening instead of wheat flour; honey for sweetening instead of sugar—a perfect war time recipe.

From Mary Elizabeth's War Time Recipes, 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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Finnan Haddie is particularly nutritive, and in these days when we are forbidden ham and bacon, such salty things as this are most acceptable. Wash the fish first; then boil for a few minutes, removing any skum from the top of the water, before removing the fish. Peel the cucumbers and cut into two-inch pieces. Boil in salt water about ten minutes. Cut potatoes in balls with potato cutter, and boil in salt water until tender. Make a cream sauce of two tablespoonfuls of corn flour, mixed with one tablespoonful of melted butter; stir till melted and thoroughly mixed, then add one pint of milk slowly, and cook till thick; season with salt and pepper and a dash of celery salt. Put the cream sauce on a platter; then the fish, surrounded by the cucumbers and potatoes, and serve hot.

From Mary Elizabeth's War Time Recipes, 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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Roll each oyster in corn flour seasoned with salt and pepper; dip in beaten egg; then roll in bread crumbs. Brush with vegetable oil, and bake in a hot oven till light brown. Serve with tartar sauce, which is made by adding chopped olives, dill pickles, parsley and capers to mayonnaise. (See Chapter IV for mayonnaise recipe.) By cooking oysters or any fried foods in this way, one conserves a good deal of fat, and they are even more delicious and more digestible than the old way.

From Mary Elizabeth's War Time Recipes, 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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Make the jelly—using one quart of water, one teaspoonful of salt, one ounce of gelatin and three grated cucumbers. Dissolve the gelatin in a little of the water (cold). Put the rest of the water over to boil with the salt. Add the gelatin; take from the fire and stir thoroughly till dissolved. Then add the cucumber. A tiny drop of green coloring adds to the appearance of this jelly, and if you get the kind made from vegetables, it is harmless. Pour into small cups or individual jelly molds. Clean and wash the fish thoroughly; then dry, pepper and salt and brush with vegetable oil. Put near to flame to brown first one side, then turn and brown the other side. Remove the cold jelly from molds and serve with the hot broiled fish and tartar sauce. (Tartar sauce is made by adding chopped dill pickles and capers to mayonnaise dressing, as given under salads.),

From Mary Elizabeth's War Time Recipes, 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 pint half milk, half cream 1 teaspoon butter 1 tablespoon corn flour (not cornstarch) ¥Y, cup of sherry Melt the butter in a saucepan; add the flour, and stir till smooth. Add milk and cream a little at a time until it is all added; then cook slowly for about five minutes. Add the salt.

From Mary Elizabeth's War Time Recipes, 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 pint salad oil 1 egg yolk 8 tablespoons vinegar @ teaspoons dry mustard Put the yolk of one egg in an ice-cold dish; add one teaspoonful of salt and a dash of cayenne. Beat till smooth; then add slowly— almost drop by drop to begin with—the salad oil, adding every two or three minutes some of the vinegar until all the oil and vinegar are used. Add mustard. The above amount of sauce will do for about a dozen one-pound lobsters. Cut the lobster meat in one-inch squares and mix with the cream sauce. Then add the mayonnaise. Put back into shells; sprinkle with grated cheese.and bread crumbs; and put under broiler to brown. Lobster is one of the perishable luxuries which the Government urges those who can afford it to use.

From Mary Elizabeth's War Time Recipes, 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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2 dozen clams 2 can corn 1 cup white sauce 84 cup bread crumbs A few grains of pepper Cut the clams in half; add the corn and then the white sauce. (Recipe for white sauce under Rice and Mushroom Croquettes.) Add one-half teaspoonful of salt and onehalf cup of bread crumbs. Stir well. Put a layer. of crumbs in the bottom of a but-. tered baking dish. Pour in the mixture and use the remaining crumbs over the top. Place a few bits of butter on top and brown in the oven.

From Mary Elizabeth's War Time Recipes, 1918, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pigeons are not much used for food, except as squab, but the older pigeon is delicious when properly cooked; and in England, pigeon pie is a famous dish. For pigeon pie, older pigeons, if cooked as follows, are very delicious; and not so expensive as young pigeons or squab. Cover the bottom of a stewpan with one-half cup of crisco. Add a small onion cut into bits, a carrot diced, and a teaspoonful of salt. Put in pigeons, each cut into four pieces; cover with boiling water. Cover tightly and let simmer slowly until the pigeon is tender; adding boiling water when necessary. Thicken the gravy with corn flour, and put all into a baking dish, with a cup turned upside down in the center to hold the gravy. Cover the top with well-seasoned, fluffy mashed potato (by squeezing the potato through a pastry tube a very pretty top is made). Put into the oven to brown, and serve. ek =

From Mary Elizabeth's War Time Recipes, 1918, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cook one quarter of a pound of hominy in a quart of boiling water and one teaspoonful of salt. Stir continuously and cook for half an hour. Pour into a bread tin, and when thoroughly cold cut into triangles about one-half inch thick, Dip into egg and bread crumbs, and fry in deep fat until a light brown color. The squab should be cooked as follows: Truss and place in a steamer over boiling water and steam for about two hours, or until the bird is tender. Remove from the steamer; stuff with well-seasoned mashed potato; dot the breast with bits of fat or salt pork; and broil until brown. Serve on hominy squares.

From Mary Elizabeth's War Time Recipes, 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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Use a broiling or young roasting chicken. Cut the chicken into portions, salt and dredge with corn flour. Put into a pan with very little water. Cover tightly and roast till tender; then remove cover and let brown. Cut a gash in each chestnut and put in hot oven for a few minutes till the shells are easy to remove; take off also the brown inside skin. Boil in salted water till very tender; strain and allow to dry a bit.on top of oven; then serve with the chicken. Chestnuts are full of nutriment, and chicken is one of the things we should use often in place of meat. ‘

From Mary Elizabeth's War Time Recipes, 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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For about an eight-pound goose use: 2 cups bread crumbs, moistened with water 1 chopped onion, fried in 2 tablespoons fat YQ teaspoon sage Pinch of pepper Cook the giblets till tender; chop and add to dressing. After cleaning and washing the goose thoroughly, stuff and sew at the neck and back. Roast very slowly—about three hours. There is a great deal of fat on a goose, and in these days of scarcity of fats, this should be saved and utilized for other cooking.

From Mary Elizabeth's War Time Recipes, 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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Mix large pieces of cold cooked chicken meat with a cream sauce made as follows: Melt butter, stir in flour and add boiling milk, Stir until smooth.

From Mary Elizabeth's War Time Recipes, 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 egg 144 cups corn flour 1 tablespoon water Mix all together and roll thin on a mixing board—just as thin as possible. Hang over a towel on a clothes horse or chair back until a little dry, then roll together in a long piece and slice into shoe-strings. Fluff them apart well and fry in a basket in deep hot vegetable fat until a light brown. This takes only about two minutes. Place the noodles around the edge of the platter. Fill the center with hot creamed chicken made as above, and serve.

From Mary Elizabeth's War Time Recipes, 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 Ib. kidney beans 1 green pepper 1 cup diced carrots YQ cup rice ¥% onion YQ can (or a cup) tomatoes Y% dozen large mushrooms Soak the beans in cold water over night. Drain and cook slowly in boiling water (ham bone or a piece of bacon, if you have it, adds to the flavor) for about four hours. Cook carrots and pepper, and add to beans about twenty minutes before done. Boil rice separately in salted water. Drain and add. Garnish with green peppers and fried mushroom tops—using stems for the stew. Liberty Bread can be appropriately served with this luncheon dish.

From Mary Elizabeth's War Time Recipes, 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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@ cups milk Few grains pepper + Melt the butter and stir in the corn flour until it is a smooth paste. Pour over one cup of hot milk; add salt and pepper and cook in double-boiler five minutes.

From Mary Elizabeth's War Time Recipes, 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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6 medium-sized mushrooms 1 pint chicken or meat stock Few grains of pepper Heat the butter; add flour and brown. Then add salt and pepper and stir in stock until it is a smooth paste. Cook five minutes and add mushroom caps.

From Mary Elizabeth's War Time Recipes, 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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Take the large-sized oysters on half shell, remove from shell and scrub shell inside and out thoroughly. Then place one oyster on each shell and cover with the following, mixed together: Y% cup bread or cracker crumbs A tiny bit of grated onion Moisten with a little oyster liquor or soup stock. Place a bit of butter on each oyster and bake in a hot oven from eight to ten minutes. Serve at once with a bit of chili sauce in a lettuce leaf in the center of each plate of oysters.

From Mary Elizabeth's War Time Recipes, 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 quart milk 2 tablespoons butter 8 heaping tablespoons corn flour 2 egg yolks Juice 4 lemons Melt the butter and add the flour; then boil the milk and add. Beat till smooth. Lastly add two egg yolks and the juice of four lemons. Use cold boiled asparagus and place prettily © around a bit of buttered brown bread toast. Place a freshly poached egg on top. Pour over all the hot hollandaise sauce.

From Mary Elizabeth's War Time Recipes, 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 pound dried lima beans ¥% cup bread crumbs egg cup milk pinch pepper | alll onli ool oll coal Wash the lima beans and soak over night. - Boil the beans in two quarts of cold water with a pinch of soda. Cook one-half hour or until tender. Press through a sieve. To this add the bread crumbs, the beaten egg, butter, milk, salt and pepper. Set aside to cool. Then form into croquettes. Roll in beaten egg then in bread crumbs. Fry in deep hot fat untii light brown. Serve with savory sauce made as follows: 1 teaspoon butter 2 tablespoons cream 1 teaspoon savory Stir the corn flour into the melted butter. When smooth, add the boiling milk and cream and savory. Let it come to a boil.

From Mary Elizabeth's War Time Recipes, 1918, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Y pound cornmeal 1 quart milk 2 tablespoons cheese 1 tablespoon salt 1 pinch paprika Put the milk in a double-boiler and let it come toa boil. Stir the meal in slowly and boil one hour. Then add eggs, butter, salt and paprika, and boil fifteen minutes. When cooked, pour in oiled bread tin and cool over night. Remove from mold, cut in slices, and sprinkle grated cheese on top. Bake in the oven until brown, and serve with Welsh rarebit sauce made as follows:

From Mary Elizabeth's War Time Recipes, 1918, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart tomatoes YQ teaspoon soda 1 teaspoon butter 1 cup grated cheese Pinch of paprika Boil the tomatoes; add soda, salt and paprika. Mix the corn flour and butter and stir into the above. Let this boil; then strain and add the grated cheese. Stir until smooth.

From Mary Elizabeth's War Time Recipes, 1918, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Many have a prejudice against calves brains, because they have not been in the habit of eating them; but they are such a delicacy that we should overcome this idea and use them more often. After all, it is a ridiculous thing to eat and enjoy calves liver and shrink from eating calves brains. And calves brains, too, have the merit of being inexpensive—a rare merit in these days of soaring prices. In our own home, they have been served and enjoyed by people who might have turned up their noses had they known what they were eating (a small deception, which is quite permissible in proving the point that they are a real delicacy). This recipe, calling for one pair of calves brains, is a generous portion for two. 1 pair brains 2 cups peas (or can of peas) Few grains of pepper 1 tablespoon vinegar 1 bay leaf Boil the brains in one quart of water, with one teaspoonful of salt, one bay leaf and a tablespoonful of vinegar, for one hour. Remove the skim. Make a sauce by browning four tablespoonfuls of butter and adding four tablespoonfuls of vinegar. Moisten the cooked brains with a little of this sauce; sprinkle a few crumbs on top; and broil until a light brown. Serve on rye bread toast, and garnish with the peas. Pour the remaining hot butter sauce over the brains just before serving.

From Mary Elizabeth's War Time Recipes, 1918, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of brussels sprouts 1 pinch soda 2 quarts water Wash and clean the brussels sprouts, Put the soda and salt into two quarts of water and let it come to a boil. Then put the brussels sprouts into the water, and boil from ten to fifteen minutes—watching continually to see that the sprouts do not break in the water. Take the sprouts from the water with a skimmer, and place on the dish, ready to serve. CREAMED HORSERADISH,

From Mary Elizabeth's War Time Recipes, 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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Wash and boil a fresh—or slightly cured— beef tongue slowly for about three hours, or until the skin lifts when the meat is tested as for tenderness. Skin and let cool in the water in which it has been cooked. When cold, slice and roll—pinning each roll with a tooth-pick. — Grate fresh horseradish and mix with whipped cream. Put a spoonful in each tongue roll, and place on lettuce leaves round a mound of potato salad made as follows: Slice cold boiled potatoes and fresh cucumbers. Mix with a little vinegar and onion juice; then mix all with mayonnaise dressing— recipe for which is given in chapter on salads— thinned with a little sweet or sour cream.:. It is best to make this salad two or three hours before serving, so that the potatoes absorb the dressing. Keep in the ice-box.

From Mary Elizabeth's War Time Recipes, 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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BIT 1 can tomatoes 1 teaspoon soda 4 teaspoon paprika ¥% pound grated cheese Boil all together for one-half hour. Strain and thicken with two tablespoonfuls of corn flour—not cornstarch—mixed till smooth with a little cold water. Add one-half pound grated skimmed milk cheese and stir until smooth. Poach six eggs and place on six slices of Graham toast. Pour the sauce onto the platter around the eggs. Decorate with chopped parsley and paprika. This is a war time recipe because it is a meat substitute, or meat extender. A meal containing this dish need have no meat. Note the cheese is skimmed milk cheese. It gives the flavor but saves full cream milk for the children, who need it more than grown-ups.

From Mary Elizabeth's War Time Recipes, 1918, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a quart of potatoes in well salted water until tender. Drain and put through a potato ricer. Add one egg and beat up light. Form in croquette shape. Roll in corn flour and then in sliced blanched almonds. Fry quickly in deep hot fat—preferably vegetable oil to conserve animal fat.

From Mary Elizabeth's War Time Recipes, 1918, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cooked cucumbers are much easier to digest than raw ones. Peel and cut in halves, lengthwise; if very large, in fourths. Boil in salt water from eight to ten minutes. (They need very little cooking.) Drain carefully. Serve with Hollandaise sauce. As a vegetable, they are particularly nice with fish.

From Mary Elizabeth's War Time Recipes, 1918, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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@ tablespoons corn flour @ teaspoons butter (or butter substitute— chicken fat can be used) Yolks of two eggs Mix the flour and seasonings. Melt the fat; add the flour, then the heated milk. Add the egg yolks and the juice of one lemon just before serving. K

From Mary Elizabeth's War Time Recipes, 1918, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 apples 4 oup maple sugar 1 tablespoon butter substitute:. Wash, peel and core six apples. Cut the apples across in slices one-fourth of an inch thick. Fry in fat till light brown on each side. Arrange in a roasting pan, and sprinkle well with maple sugar. Bake five minutes or until the sugar is melted. ss Serve as a vegetable with poultry or game. "4

From Mary Elizabeth's War Time Recipes, 1918, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shell two quarts of lima beans and boil onehalf hour with one-eighth of a teaspoonful of baking soda and one teaspoonful of salt. When cooked put in casserole (family size); pour cream sauce over, and sprinkle one-half cup of grated cheese on top. Bake in oven until brown. (Cream Sauce is given under Chicken and Crisp Noodles recipe.)

From Mary Elizabeth's War Time Recipes, 1918, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup rye flour Y% cup boiled rice 1 egg ¥Y% cup milk 1 teaspoon baking powder 1 tablespoon of butter Mix the flour, baking powder and salt. Stir in the milk, well beaten egg and butter. Drop from spoon into hot fat to brown. We serve the Railroad, Fuel and Food Administrators all three at one time by using salads. Isn’t such a service worthy of cultivation? For salads are made from things that grow nearby and do not have to be carried a long haul before they reach your table; and every inch of space in freight cars that you release for coal or war essentials serves a big purpose. Salads are nourishing, for they are made with olive oil, a vegetable fat; and when you eat vegetable fat, you require less meat fat like bacon or beef which we must release for use overseas. Why not serve these three important officers of our Government and use salads often!

From Mary Elizabeth's War Time Recipes, 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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1 pint olive oil “1 egg yolk 8 tablespoons taragon vinegar A dash of cayenne pepper Put yolk of one egg in ice-cold dish, add one teaspoonful of salt and dash of cayenne. Beat till smooth; then add slowly—almost drop by drop to begin with—the olive oil, adding every two or three minutes some of the vinegar until all of the oil is used.

From Mary Elizabeth's War Time Recipes, 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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Mayonnaise as above is too firm to be nice for certain salads, such as fruits; or dry vegetables, such as potato. Tlie above mayonnaise ' should be thinned with just a little cream— sweet or whipped cream or even a little sour cream—but care must be taken not to add too much. A teaspoonful will thin it down very much.

From Mary Elizabeth's War Time Recipes, 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 elive eil- - 8 tablespoons vinegar _’. L level. teaspoon salt.. % teaspoon ‘paprika Put all the ingredients into a pint or halfpint Mason jar; add a tablespoonful of shaved ice; close tightly and shake until all is well emulsified. Use immediately after shaking. French dressing can be kept in the ice-box in a jar and is ready to use at any time if well shaken,

From Mary Elizabeth's War Time Recipes, 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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Potato salad is very good with sardines or any cold fish, chicken or meats. ve Slice cold boiled potatoes and fresh cucumbers. Mix with a little vinegar and onion juice; then mix all with mayonnaise dressing— recipe for which isgiven: in. this chapter— thinned witha little sweet or sour cream. It is best to make this salad and -keep it on ice two or three hours before serving, so that the potatoes absorb the dressing and the salad is thoroughly chilled.

From Mary Elizabeth's War Time Recipes, 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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Take half-as many large tomatoes as you wish portions of salad, and remove the skin by immersing in boiling water and peeling at once. Cut in half horizontally, leaving two very thick slices of tomato. Chill the tomatoes and serve —ctut sides up—on crisp lettuce leaves. Place three curled anchovies around the edge of each tomato, and a little grated onion; and place a large spoonful of mayonnaise dressing—piled high—in the center of each piece of tomato., The plates and the entire salad should be ice-cold. 7. “at

From Mary Elizabeth's War Time Recipes, 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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(To serve six persons) 18 large prunes YQ pound cottage cheese 2 tablespoons broken walnut meats Remove pit from prunes and soak over night in a closed jar of water to which is added a wineglassful of rum. Add salt and broken nut meats to the cheese, and mix to paste. Then place a spoonful in each prune and serve on lettuce leaves with French dressing or mayonnaise thinned with a little whipped cream. (The recipe for cottage cheese will be found in Chapter VII.)

From Mary Elizabeth's War Time Recipes, 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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For this salad, use cottage cheese, which can be made at home as described in Chapter VII, or purchased ready-made. Do not use cream cheese, as just now the butter fats in cream cheese should be conserved for the use of children and invalids. Peel and cut large fresh peaches (if out of season, use canned peaches) in half, removing the stone. Mix a few chopped salted pecans or any salted nuts into the cottage cheese, and fill each pit hole with this mixture. Place the stuffed peaches on lettuce leaves. Pour French dressing carefully over each one; then put a small spoonful of mayonnaise on top—not covering the cheese entirely; a dash of paprika, and they are ready to serve. Buttered Graham or other brown crackers warmed in the oven till crisp are a very nice war time cracker to serve with this salad. Pears or pineapple may be used in place of peaches to vary this salad. Made from any of them, it is delicious and very pretty to look at.

From Mary Elizabeth's War Time Recipes, 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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Cook new beets until tender. Skin and when cold cut in even small cubes and mix with French dressing. Put on ice and chill thoroughly. Shred crisp new cabbage very fine and mix with mayonnaise dressing; form in a nest and shape around the edge of a platter. Then pour the beet cubes in the center. Decorate the mound of beets with a spoonful of mayonnaise and serve very cold. Raw cabbage is much more easily digested * than when cooked.

From Mary Elizabeth's War Time Recipes, 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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For this salad any vegetables can be used and it is an excellent way to use up bits of cold boiled vegetables—left-overs that are too small to make a dish in themselves. Cold string beans, brussels sprouts, peas, lima beans, beets, potatoes and uncooked cabbage—any or all of these. Mix them together (the larger vegetables such as potatoes and beets should be cubed and the cabbage should be shredded) with a little French dressing to moisten it well. Place in a deep bowl which has been rubbed with a garlic clove, or onion; cover the top with mayonnaise; and decorate with lettuce or watercress and a few peas or sweet red or green peppers.

From Mary Elizabeth's War Time Recipes, 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% \ % % % (Sugarless and wheatless) cup shortening—part butter or all vegetable fats cups shaved or soft maple sugar tablespoons melted bitter chocolate cup boiling water cup flour (one-third potato, one-third rice, one-third rye flour, sifted together twice so as to mix the flours well) egg, well beaten cup buttermilk or sour milk teaspoon baking soda Mix the melted chocolate, sugar and shortening, and beat for ten minutes, until thoroughly creamed and fluffy. Add the boiling water, the well-beaten egg, then the sifted flours; mix thoroughly. Add the soda and salt to the buttermilk, and mix into the cake batch. This will make a thin batter. Bake in two layer tins, well greased, in a hot over for about thirty minutes.

From Mary Elizabeth's War Time Recipes, 1918, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup sweet milk - YQ cup crushed maple sugar 2 level tablespoons cornstarch Bitter chocolate size of two English walnuts Bring the milk and sugar to boiling-point in a double-boiler. Mix cornstarch and salt with two tablespoonfuls of the cold milk. Add the chocolate and stir while boiling, for about fifteen minutes. When cold, place the filling between layers of the black chocolate cake above, and ice the top and sides with melted sweet chocolate prepared as below.

From Mary Elizabeth's War Time Recipes, 1918, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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34 cup shaved or grated maple sugar 36 cup potato flour (scant half cup) YQ teaspoon baking powder 1 level teaspoon salt Cream the yolks of eggs and sugar together very, very thoroughly. Beat the whites stiff and add to the above mixture. Also add salt. Sift the flour and baking powder together, then add. Bake’ at once in two layer-cake tins, in a moderate oven, for about twenty minutes.

From Mary Elizabeth's War Time Recipes, 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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34 cup strained honey 8% cup potato flour (scant half cup) ¥4 teaspoon baking powder 1 level teaspoon salt Cream the yolks of the eggs and the honey together very, very thoroughly. Beat the whites stiff and add to the above mixture. Also add the salt. Sift the flour and baking powder, and add. Bake at once in a deep tin, in a moderate oven about forty minutes. This cake should be separated with forks, as in the illustration. Never cut sponge cake with a knife.

From Mary Elizabeth's War Time Recipes, 1918, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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YQ cup butter, or butter substitute 34 cup seeded raisins 1 cup crushed maple sugar 4 cup molasses 84 cup boiling water 1 teaspoon cinnamon Dash of nutmeg 2 cups barley flour 1 level teaspoon soda Pour the boiling water on the raisins, butter, sugar, molasses, spices and salt, and boil slowly about three minutes after it begins boiling. Then add the flour sifted, then the soda dissolved in a tablespoonful of warm water. Just before baking, add one cup of broken walnut meats, and bake in an oiled loaf tin a good forty minutes (moderate oven).

From Mary Elizabeth's War Time Recipes, 1918, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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34 cup strained honey 3% cup potato flour (scant half cup) YQ teaspoon baking powder 1 level teaspoon salt Cream the yolks of eggs and honey together very, very thoroughly, beating for about fifteen minutes. Beat the whites stiff and add to the above mixture. Also add salt. Sift the flour and baking powder, and add. Bake at once in two layer-cake tins, in a moderate oven, for about twenty minutes.

From Mary Elizabeth's War Time Recipes, 1918, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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¥ cup butter 84 cup seeded raisins 1 cup crushed maple sugar Y, cup molasses 84 cup boiling water ‘1 teaspoon cinnamon Dash of nutmeg 2 cups barley flour 1 level teaspoon soda Pour the boiling water on the raisins, sugar, butter, molasses, spices and salt, and boil slowly about three minutes after it begins boiling. Then add the flour sifted; then the soda dissolved in a tablespoonful of warm water. Bake in two layers, about forty minutes in a moderate oven. This cake should be baked the day before wanted, as it is much softer the day after baking, if put away in a tin cake box. Ice when it is to be used.

From Mary Elizabeth's War Time Recipes, 1918, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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14 cup seeded raisins ¥, cup chopped figs ¥Y% cup chopped dates ¥Y, cup Maraschino cherries ¥% cup maple sugar ¥ cup water 1 tablespoon rum or ¥% cup maple syrup Put the raisins and figs in a colander, to steam about one-half hour. Add the dates at the end of fifteen minutes. Remove from fire, add the cherries, and chop all. Spread thickly over top of each layer, and serve singly, not in layers.,

From Mary Elizabeth's War Time Recipes, 1918, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(Sugarless and wheatless) ¥% cup shortening, part butter or all vegetable fats 114 cups shaved or soft maple sugar 4 tablespoons melted bitter chocolate 1% cup boiling water 1 cup flour (4 potato flour, 14 rice, 14 rye, sifted twice so as to mix flours well) 1 egg Y% cup buttermilk or sour milk 1% teaspoon baking soda Mix the melted chocolate, sugar and shortening, and beat ten minutes, until thoroughly creamed and fluffy. Add the boiling water, the well-beaten egg, then the sifted flours. Mix thoroughly. Add the soda and salt to the buttermilk, and mix into cake batch. This will make a thin batter. Bake in a deep pan, well greased, in a hot oven about thirty minutes. Ice thinly with melted sweet chocolate prepared as follows:

From Mary Elizabeth's War Time Recipes, 1918, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shave and place in a bowl to melt. Place the bow] in a dish of hot water, not on the stove. Stir gently from time to time until all is melted. If the sweet chocolate is allowed to get too hot, the cake icing will be streaky and not shiny and dark. This cake can be served without icing if preferred.

From Mary Elizabeth's War Time Recipes, 1918, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A tea cake without flour or sugar. 1 egg 1 cup oatmeal (dry) ¥ cup maple sugar @ tablespoons butter substitute Cream the butter substitute. Add the sugar, and cream together well. Add the wellbeaten egg; then salt and oatmeal mixed; and drop from a spoon on an oiled tin. Shredded cocoanut sprinkled on top of some of these will add to the flavor and appearance. Bake in a hot oven until brown.

From Mary Elizabeth's War Time Recipes, 1918, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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84 cup shaved or grated maple sugar 8% cup potato flour (scant half cup) Y4 teaspoon baking powder 1 level teaspoon salt Cream the yolks of the eggs and the sugar together very, very thoroughly. Beat the whites stiff and add to the above mixture. Also add salt. Sift the flour and baking powder and add. Bake at once in a deep tin, in a moderate oven thirty to forty minutes. This cake should be separated with forks, as in the illustration. Never cut sponge cake with a knife.

From Mary Elizabeth's War Time Recipes, 1918, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(For afternoon tea) Toast any dark brown bread—such as oatmeal or rye. Butter and spread with soft or shaved maple sugar. Pop in the oven to melt the sugar just a little. Cut each slice in three long strips. Put a blanched almond on each piece, and serve.

From Mary Elizabeth's War Time Recipes, 1918, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups bread crumbs 1 cup cornmeal 84 cup molasses 2 cups buttermilk 3 teaspoons soda 1 cup boiling water Mix the bread crumbs, cornmeal and molasses. Add the buttermilk and salt. Just before steaming, stir the soda into the boiling water. Add to the dough and stir until well mixed. Pour into greased round Boston bread tin molds. Steam three hours in closely covered kettle. Let the water come half way up the molds. Renew the water from time to time as needed. Most households have many bread pieces and crusts that are thrown out. Save them, and make this delicious brown bread.

From Mary Elizabeth's War Time Recipes, 1918, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ye cups sifted barley flour 2 cups sifted rice flour Y cup bread crumbs 144 cups molasses 1 scant cup milk 14% cups broken walnut meats 1 teaspoons baking powder 1% teaspoon soda, dissolved in 4 cup water Sift the flours and baking powder and salt together; add the molasses and nut meats. Bake in deep bread tins, in a very slow oven, from two and a half to three hours. The above auantity makes two loaves.

From Mary Elizabeth's War Time Recipes, 1918, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 cups oatmeal flour 4 cups rye flour 4 cups rice flour 8 cups mashed potato 7 pints water (lukewarm) 2 Magic yeast cakes 2 cups molasses 1 tablespoon salt 1 tablespoon shortening. Mix and sift all of the flours, and add the mashed potato—to which the salt and shortening have been added. Soak the yeast in one-half cup of lukewarm water till soft. Add the molasses, lukewarm water and yeast to the flour. Work up into a good stiff batter. Raise for six hours. Mix on the bread board, using some of the flour from above. Mix for about fifteen minutes. Raise in pans for about two hours, or until it doubles its bulk. Bake in a moderate oven for one hour and fifteen minutes. This bread should be made fresh every day or two. Potato breads are apt to sour, and never keep as do wheat breads. oa

From Mary Elizabeth's War Time Recipes, 1918, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup corn flour 1 cup rye flour 2 tablespoons any vegetable oil 2 cups water (lukewarm) ¥% compressed yeast cake 1 teaspoon sugar 1 egg Dissolve the yeast cake in one cup of the water; then add the second cup. Stir in the flour, oil, salt, sugar and egg, and mix thoroughly for about fifteen minutes. Raise about six hours in a warm place. Roll into little balls or Parker house roll shapes. Put into a pan and let raise one hour. Brush with milk, and bake in a moderate oven about twenty minutes. Corn flour is new to many people and at present not easy to get, but it is one of the flours we are urged to use, and, I am told by the United States Food Administration, will soon be on sale everywhere, owing to the demand.

From Mary Elizabeth's War Time Recipes, 1918, page 147. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup barley flour 1 cup rice flour ¥, lb. butter, or butter substitute 2 oz. sugar 5 teaspoons baking powder 2 cups milk Beat the eggs and milk together. Sift together the flour, baking powder, sugar and salt. Cut in the shortening; then add the beaten eggs and milk. Bake in muffin or “gem” tins about twentyfive minutes, in a moderate oven. This quantity makes about eighteen gems.

From Mary Elizabeth's War Time Recipes, 1918, page 148. 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 teaspoon baking powder 2 cups cornmeal 1 cup boiled rice 1 tablespoon savory fat or butter substitute Take the cornmeal and mix in baking powder and salt. Then add rice, egg, milk and butter. Stir briskly and put in well-greased and warm muffin tins. ‘Bake twenty minutes in a hot oven.

From Mary Elizabeth's War Time Recipes, 1918, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover two cups of rolled oats with one and a half cups of sour milk, and let stand over night. Add to that the following: 1 egg (well beaten) 8 tablespoons honey 1 teaspoon soda, dissolved in 14 cup water 1 cup rye flour Drop into oiled muffin tins, and bake in a moderate oven for about twenty minutes. This makes about fifteen gems.

From Mary Elizabeth's War Time Recipes, 1918, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For one large pie, use: 2 cups pumpkin 1 cup milk ¥4 teaspoon cinnamon ¥, teaspoon ginger 34 cup light strained honey (Use fresh pumpkins as long as they are in the market, for they are perishable. Cut up, peel and steam for fifteen minutes or until tender.)

From Mary Elizabeth's War Time Recipes, 1918, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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84 cup barley flour ¥, cup corn flour ¥Yy teaspoon salt ¥Y cup hard vegetable shortening @ tablespoons ice-cold water Sift the two flours and salt together. Cut into it the shortening, using a knife, until it is in tiny bits. Then rub together lightly with the hands until all ingredients are well blended; then add the water, mixing as little as possible. Mold into a ball. Place on a floured breadboard and roll as thinly as possible. Fold over rolling-pin and lift into pie tin, pressing edges firmly into place, trimming the uneven edges. Fill with above pumpkin mixture and bake in a moderate oven about fifteen minutes.

From Mary Elizabeth's War Time Recipes, 1918, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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114 cups barley flour YQ cup corn flour (not cornstarch) Y cup hard vegetable shortening 4 tablespoons ice-cold water Sift the two flours and salt together; cut into it the shortening, using a knife, until it is in tiny bits. Then rub together lightly with the hands until all the ingredients are well blended. Now add the water, mixing as little as possible. Mold into a ball. Place on a well-floured bread-board. Roll thin, using a little flour on the rolling-pin. Cut with a large biscuit-cutter and place over bottoms of muffin tins. Bake in a hot oven until light brown. When cold, fill the shells with fruit filling.

From Mary Elizabeth's War Time Recipes, 1918, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use rhubarb, strawberries, cherries, raspberries or currants. Canned fruit may be used in winter, but as they are sweetened, reduce the sugar quantity one-half. 1 quart fruit (any of the above varieties) 1 cup maple sugar (crushed), ¥Y cup water 3 level tablespoons cornstarch Boil until the fruit is tender. Then add three level tablespoonfuls of cornstarch, dissolved in a tablespoonful of water. Boil slowly, stirring constantly, for about five minutes longer. When cold, fill the tart molds and serve.

From Mary Elizabeth's War Time Recipes, 1918, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups barley flour 114 teaspoons salt 84 cup hard vegetable shortening 4 to 6 tablespoons beaten egg Cut the shortening into the mixed flour and salt with a knife, then rub together lightly by hand until all is well mixed. Add the egg. Try four tablespoonfuls first; if not moist enough to handle, add more. Roll out on flour-dusted bread-board. Fold over rolling-pin and lift into pie tin. The broken spots can be mended with a little of the pastry, as one would putty up a crack. Peel, core and slice three quarts of greening apples. If apples are green or new, use two cups of shaved or grated maple sugar; if old apples, use‘one and one-half cups. Sprinkle bottom of the pie crust with two tablespoonfuls of the maple sugar and about a tablespoonful of flour. Put in about half of the apples; sprinkle with sugar and add the balance of the apples and all the rest of the sugar and another tablespoonful of flour. Add a goodly dash of cinnamon and cover the top with a lattice-work made from pastry strips. Bake in a moderate oven about an hour.

From Mary Elizabeth's War Time Recipes, 1918, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The tea biscuit in this recipe requires a little wheat flour, but the amount is so small (onethird) that the recipe will be useful when a small amount of wheat is available. These biscuit are quite as nice as any baking-powder biscuit made entirely from wheat and are for this reason particularly desirable for strawberry shortcakes, chicken fricassée, and to serve as a bread substitute. 1 cup freshly mashed or riced potato cup rice flour cup wheat flour teaspoons baking powder tablespoon vegetable shortening 1 cup milk Sift the flours, baking powder and salt well together. Cut in the shortening into small bits. When all is well mixed in, add the milk. Mix until smooth and turn out on a floured bread-board. Roll to the thickness of an inch. Cut with a biscuit-cutter and place in a buttered tin. Bake in a hot oven for about twenty minutes. i el il lll ol

From Mary Elizabeth's War Time Recipes, 1918, page 161. 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 1 pint cream 10 oz. honey 2 oz. cornstarch Boil the milk; add the cornstarch, which has been mixed to a paste. Add the honey, and when thoroughly dissolved remove from the fire. When cooled to blood heat add the cream and freeze. This is an excellent war time ice-cream: using no sugar and very little cream, yet giving an ice-cream that is still deliciously smooth and rich. en Ca

From Mary Elizabeth's War Time Recipes, 1918, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(For ice-cream) ¥Y cup crushed maple sugar ¥Y% cup Karo syrup 2 tablespoons melted bitter chocolate, or lump the size of two English walnuts 2 tablespoons water 1 level teaspoon cornstarch Use a cooking thermometer for testing, if possible, putting it in with the cold ingredients at the start. Mix the cornstarch in cold water. Add it to all the other ingredients and boil, stirring constantly until the thermometer registers 280 degrees, or a very soft ball is formed when a little of the syrup is dropped into cold water. Any of this sauce which is not used can be kept and reheated (with the addition of a tablespoonful of water) at any time.

From Mary Elizabeth's War Time Recipes, 1918, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(For ice-cream) YQ cup crushed maple sugar ¥Y, cup Karo syrup 2. tablespoons sweet cream or water 2 level teaspoons cornstarch dissolved in the cream Use a cooking thermometer for testing, if possible, putting it in with the cold ingredients at the start. Boil all together slowly, stirring continually until the thermometer registers 282 degrees, or until a very soft ball is formed when a little of the syrup is dropped into cold water. Any of the sauce which is not used can be kept and reheated (with the addition of a tablespoonful of water) at any time.

From Mary Elizabeth's War Time Recipes, 1918, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The U. S. Food Administration has asked all ice-cream manufacturers to discontinue making water-ices, because they require so much sugar. However, water-ices made with honey are entirely permissible and are “good food conservation,” as they use fresh fruit, and no sugar. For making fruit ice, one should have a small cooking thermometer (these cost about $1.25 to $1.50 each), as it is impossible to test the syrup accurately without one; and upon the correct density of the syrup depends the smoothness of the ice. The syrup should be well boiled up, but not firm enough to be found in cold water when tested in that way.

From Mary Elizabeth's War Time Recipes, 1918, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint loganberry juice Juice one lemon 1 pound strained honey 114 quarts water YQ teaspoon cream of tartar Put honey, water and cream of tartar over the fire and cook to 220 degrees by cooking thermometer; lacking a thermometer, let the syrup cook five minutes after reaching the boil_ing-point. When cold, add loganberry and lemon juice and freeze. (Use two-thirds ice and one-third coarse salt; water-ices require more salt in freezing than ice-creams.) Serve on a slice of orange, and decorate with a sprig of green. This recipe makes about two quarts of waterice.

From Mary Elizabeth's War Time Recipes, 1918, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint strawberry juice or mashed strawberries Juice one lemon 1 pound strained honey 1144 quarts water YQ teaspoon cream of tartar Put honey, water, and cream of tartar over the fire and cook to 220 degrees by the cooking thermometer; lacking a thermometer, let the syrup cook five minutes after reaching the boiling-point. When cold, add strawberry juice and lemon juice and freeze. (Use two-thirds ice and onethird coarse salt; water-ices require more salt in freezing than ice-cream.) Serve on a slice of orange and garnish with a strawberry. This recipe makes about two quarts of waterice.

From Mary Elizabeth's War Time Recipes, 1918, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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An ice without sugar or cream—and it is delectable! pounds Concord grapes or 1 pint grape juice Juice one lemon 1 pound strained honey 14% quarts water Y% teaspoon cream of tartar Put honey, water and cream of tartar over the fire and cook to 220 degrees by the cooking thermometer; lacking a thermometer, let the syrup cook five minutes after reaching the boiling-point. When cold, add the grape juice and lemon juice and freeze. (Use two-thirds ice and one-third coarse salt; water-ices require more salt in freezing than ice-cream.) Serve on a slice of orange and decorate with two grapes and a sprig of green. This recipe makes about two quarts of water-ice.

From Mary Elizabeth's War Time Recipes, 1918, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shred a fresh pineapple—not too finely— with a fork and mix into it one-half pound of marshmallows cut into pieces (shears are best for cutting marshmallows). Let this stand on ice for a few hours. Just before serving, mix into it two cups of whipped cream sweetened to taste (use strained honey) and the juice of half a lemon. Serve immediately in individual glasses or a large dessert dish, as preferred.

From Mary Elizabeth's War Time Recipes, 1918, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(A dessert made from chestnuts—big Italian chestnuts—or marrons, as they are called in France. I loved this dessert in France, and so I brought it home with me. And now, when we should eat less pastry and cake and ice-cream, it serves a double purpose.) Put a pound of large Italian chestnuts into the oven for a mqment until the shell and inner skin can be easily removed. Boil the chestnuts in water, with three tablespoonfuls of honey and a generous pinch of salt, until they are very tender. Add one-half cup of honey; let it come to a boil; remove from the fire and let stand until thoroughly cold. Remove from the syrup (save a few large pieces for decoration) and run through a potato ricer onto a platter; mounding it high. Top it all with sweetened whipped cream (use strained honey to taste) and put a little cream around the edge of the dish—dotting it with the whole cooked chestnuts here and there.

From Mary Elizabeth's War Time Recipes, 1918, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is an excellent war time dessert—using left-over bread, and no sugar or flour. 7 cups apples (chopped) 2 cups bread crumbs (dried) 144 cups honey 2 cups water 1 apple—washed, cored and sliced in rings Scatter the bread crumbs through the chopped apples, and place in a deep baking dish. Bring the honey and water to a boil, and pour over the apple and bread mixture. Sprinkle a few bread crumbs on top, with rings of the apple around the edge. Bake in a moderate oven for two hours. Serve with one of the following sauces. Either of the sauces given may be used, according to taste; the hard sauce, of course, is the richer.

From Mary Elizabeth's War Time Recipes, 1918, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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¥Y% cup of butter, creamed thoroughly ¥Y cup shaved maple sugar Cream the sugar with the butter, beating until very fluffy.

From Mary Elizabeth's War Time Recipes, 1918, page 177. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup rice 2 quarts boiling water 1 heaping tablespoon salt Put the rice in the boiling water and salt and boil hard for twenty minutes. Drain in a colander and pour cold water through the rice until the water runs clear. Leave the rice in the colander for about twenty minutes until it is perfectly dry. When the rice is cold, mix into it a pint of firmly whipped cream sweetened to taste with strained honey; place in a jelly mold and put on ice. Remove from mold and serve with hot maple syrup that has been boiled till a little thicker than is usually served.

From Mary Elizabeth's War Time Recipes, 1918, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups boiling water 8 cups hot milk YQ cup molasses 384 cup cornmeal 1 teaspoon powdered ginger YQ teaspoon cinnamon YY teaspoon nutmeg 1 egg Add the salt to the boiling water; then add the cornmeal gradually, cooking it about fifteen minutes. Add the other ingredients, except the hot milk, which is to be added as required while the pudding is baking. Pour into greased baking dish and bake slowly for four hours. Either of the following sauces may be used with the Baked Indian Pudding. The Honey Butter Sauce is of course much the richer. Some New England folk like vanilla ice-cream on the hot Indian Pudding.

From Mary Elizabeth's War Time Recipes, 1918, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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¥Y% cup honey ¥Y4 cup molasses 1 teaspoon butter 2 tablespoons water 2 tablespoons vinegar YQ teaspoon ginger Boil for five minutes and serve hot.

From Mary Elizabeth's War Time Recipes, 1918, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Y% cup butter 1 cup strained honey Cream the butter well, then add the honey slowly, beating until all is fluffy and soft. Strained honey sometimes becomes crystallized, but it is all the better for this purpose if crystallized.:

From Mary Elizabeth's War Time Recipes, 1918, page 180. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups maple sugar 1 cup chopped nut meats 2 egg whites 1 envelope Knox’s gelatin Soak one envelope of Knox’s sparkling gelatin in one and one-half cups of cold water for ten minutes. Put the maple sugar and one-half cup of hot water in a saucepan; bring to the boiling-point and let boil ten minutes. Pour this syrup gradually on the soaked gelatin.; Cool, and when nearly set add the whites of eggs, well beaten. Last, add the nut meats and turn into a mold. Serve with whipped cream or with the soft ‘custard given on the following page.

From Mary Elizabeth's War Time Recipes, 1918, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(This is an inexpensive substitute for cream to serve with stewed fruits. We are urged to use stewed or fresh fruits particularly for desserts. ) @ level tablespoons cornstarch 1 tablespoon strained honey or maple sugar Beaten yolk of 1 egg Put the milk and sugar or honey in a doubleboiler. When boiling, add the cornstarch dissolved in a little of the cold milk, and stir constantly for about fifteen minutes, being certain it boils all the time. Remove from the fire and add the beaten yolk of egg.

From Mary Elizabeth's War Time Recipes, 1918, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 bananas Juice of 44 lemon Y pound nut meats ¥Y% pint cream @ tablespoons sugar Crush the bananas to a pulp with a silver fork; add the lemon juice and sugar. Chop the nuts rather fine, and stir into the bananas. Whip the cream stiff and cover the fruit. Serve very cold in glasses, with a few candied cherries on top. This amount will serve about eight persons.

From Mary Elizabeth's War Time Recipes, 1918, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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12 peaches (whole and fresh) 1 cup honey @ cups water Wash the peaches and place in a baking pan. Pour over them the water and sugar. Cover the pan and bake one hour, or until soft. Serve ice-cold, with whipped cream and two tablespoonfuls of rum poured on peaches just before serving.

From Mary Elizabeth's War Time Recipes, 1918, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup cornmeal Y cup corn flour 2 level teaspoons baking powder 1 pint cold milk 1 tablespoon of butter Sift the cornmeal, flour, salt and baking powder together. Beat the eggs and add to half of the milk. Then add to this the melted butter and mix into the dry ingredients—stirring until all is a smooth paste. Now add the balance of the milk until it: makes a thin batter. Bake on a hot greased griddle, making each cake six to eight inches across. Butter and sprinkle with shaved maple sugar. Place one on top of the other until a stack of four or five is made. Serve, cut like pie.

From Mary Elizabeth's War Time Recipes, 1918, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Into one-fourth glass of sweet cream, pour ice-cold sarsaparilla—slowly, so that it will not foam and run over. A spoonful of whipped cream on top finishes this delectable and nourishing drink.

From Mary Elizabeth's War Time Recipes, 1918, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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YQ teaspoon whole allspice Ye teaspoon cloves A small piece of stick cinnamon Put the spices into one quart of cold water and bring to a good boil. When cold, make lemonade from this spice water, using the juice of four lemons to the quart of water. Sweeten to taste (strained honey can be ‘used in place of cane sugar), and serve with a slice of lemon, having a clove stuck in its center, a stick of whole cinnamon decorated with fresh mint, and a plentiful supply of cracked ice.

From Mary Elizabeth's War Time Recipes, 1918, page 193. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use extra dry ginger ale, if possible, and fill the glass one-fourth with sweet cream. Pour the ginger ale into the cream very gently—as it foams very high unless one is careful. Serve at once.

From Mary Elizabeth's War Time Recipes, 1918, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cottage cheese we are urged by the Government to use in place of cream cheese. It is easily made at home from milk or cream that has become sour and might otherwise not be used. To use everything we buy for food is an important part of food conservation— and it is the only way in which we can economize in these days of high prices. There are many ways in which cottage cheese is deliciously served. I have here illustrated it served with a sweet as dessert. This cheese needs cream or other fats to make it richly delicious; but as cream is one of the things we are asked to conserve, I find it splendid when moistened with salad oil—seasoned with salt and a dash of paprika. You may wish to serve it with a salad; in which case, add chopped parsley, chives or olives, and roll into small balls. Pour three quarts of boiling water on three quarts of sour lobbered milk. Let it stand a few minutes, then pour into cheese-cloth and drain over night. Another way is to heat the sour lobbered milk to blood heat or lukewarm, and keep it at this temperature (no warmer) until the curd forms and comes to the top; then strain into a cloth to drain. The first way is safer, for if you heat the milk a bit too warm, the curd will be hard and not soft and creamy.

From Mary Elizabeth's War Time Recipes, 1918, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil for twenty minutes, four pounds of rhubarb cut into small pieces, leaving the skin on. Add the juice of five lemons and the rind, which has been sliced off thinly and boiled in a little water for about twenty minutes, or until soft, then chopped fine. To this add six pounds of light maple sugar, one pound of blanched almonds, chopped or cut, and one wine-glass of Jamaica ginger. Boil all together until thick. The almonds may be omitted, if desired, and still leave a delicious marmalade.

From Mary Elizabeth's War Time Recipes, 1918, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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We ought to make our own pickles and use them in place of olives, which have to be transported so great a distance, thus helping to congest our railroads in war time. Use things near at hand for food, so railroads can be used for necessities such as coal and munitions. 1 gallon vinegar 1 cup salt 1 cup mustard Stand the vinegar on the stove until it comes to a boil; when perfectly cold add the salt and mustard. Should the vinegar be very strong, reduce one-half with cold water before adding the salt and mustard. Select cucumbers two to three inches long. Scrub them thoroughly with a vegetable brush; wipe with a cloth and pack in jars. Fill with vinegar mixture and seal. A little fresh horseradish added to each jar improves the flavor. These pickles will keep hard and crisp for two years, are easy to make and very delicious.

From Mary Elizabeth's War Time Recipes, 1918, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Y cabbage 6 green peppers 8 cucumbers 5 beets 2 small onions 1 cup vinegar 2 tablespoons maple sugar 2 tablespoons salt 1 teaspoon paprika Chop all the vegetables together; add the vinegar, maple sugar, salt and paprika. Mix well together, and serve on a lettuce leaf.

From Mary Elizabeth's War Time Recipes, 1918, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use hard pears; peel; core and cut into small pieces. 8 pounds pears—after they are cut 8 pounds sugar Juice of 4 lemons 1 pint water ¥Y pound ginger sliced thin Cut the lemon rinds into long thin strips. Put all into a kettle and simmer until the pears are tender. Seal in glass jars. If one wants it very thick, simmer it a much longer time.

From Mary Elizabeth's War Time Recipes, 1918, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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