Old-time recipes · 1918
Two Hundred and Seventy-Five War-Time Recipes
108 recipes from the 1918 book by Carolyn Putnam Webber. Click a recipe to read it and copy it, or open its page in the book.
The recipes108
| Kind of dish | Click a line to open it |
|---|---|
| Other recipes | Release Wheat Flour |
"Urge everyone to lessen wheat consumption by at least onethird, through substitutions."—Food Administration. [ Use corn, rice, oats, barley, buckwheat and mixed cereal grains. Graham and entire wheat do not lessen wheat consumption much. The following recipes release wheat at least thirty per cent. In many families a larger proportion of substitution will be accepted but some wheat with its gluten content is necessary for best results in yeast breads and is legitimate as a "binder". Barley flour may be used for part of the wheat flour measurement when a greater release of wheat is desired and thus a fifty per cent substitution gained and good results assured in these recipes following this principle. Rice flour and white corn flour are also on the market. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 9. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Standard Yeast Bread |
1 c. liquid (J-'o c. milk and }4 c. water or }4 Fleischmann yeast cake 2 tbsp. sugar or molasses Mix liquid, shortening, molasses and salt. mixture is lukewarm, add yeast, dissolved in 3^ c. lukewarm water, and lastly, the flour. Let rise to double its bulk and knead well. Shape into pan and when again double its bulk, bake 50 to 60 minutes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 9. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn Mush Bread |
1 c liquid in double Cool and add 3^ c liquid }/^ Fleischmann yeast cake in 34 c Let rise, and when sponge is light add white flour to knead (about 2 c). Let rise, shape, let rise and bake. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Prune and Nut Bread |
}/2 c prunes 1 c cold water Soak over night and cook and stone. Add water to prune-juice to make cup. boiling add cup rolled oats. After standing an hour add: ^ Fleischmann yeast cake Chopped prunes and entire wheat flour to knead. Let rise, shape, put in pan. Let rise and bake. Add nuts % c liquid ]4. Fleischmann yeast cake in M c lukewarm water From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 11. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Rice Bread |
}/2 c rice Boil till rice takes up all water Cool and add 1 c liquid _ }/^ Fleischmann yeast cake in 3<4 c lukewarm water White flour to make stiff dough Follow general bread method. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 12. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn Yeast Rolls |
1 c milk or water Y^ Fleischmann yeast cake 13^ c white corn meal 1 ^g^ white About 13^ c white flour Mix as standard yeast bread and shape as From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 13. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Nut Bread |
2 c graham or barley 1 /€ c milk and water Yi c brown sugar 1 c chopped nuts Best results to bake in two small loaves. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn Bread |
Y^ c white corn syrup or sugar 1 egg 1 tbsp corn oil Bake in small loaf or shallow cake tin. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 14. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Egoless Muffins |
1 c dark flour 2 tbsp molasses or sugar 1 tbsp melted fat Dark flour may be (1) rye, (3) entire wheat, (4) ground (5) bran, (6) yellow corn meal, (7) white corn meal, (9) buckwheat, (10) (11) rice flour. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Spider Corn Bread |
1 egg y^ c white flour Mix and turn into greased pan. Pour over it % more milk but do not Bake 25 minutes in hot oven. Cut in triangles or squares. Creamy custard mixture should be in the From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Buns |
K tsp salt Milk to make a stiff dough Stir melted fat into milk. Combine with dry ingredients. Turn dough onto floured board and shape into buns, Sprinkle sugar and cinnamon on top. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Note.—Various Wheatless |
mufl'ins may be made from eggless muffin recipe by adding one egg Yi tbsp more baking powder, all dark flour and Y% c more milk Bake as muffins or loaf. li^ c milk 1 Y2 tbsp baking powder 1 tbsp molasses 1 egg From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn Griddle Cakes |
IVo c boiling water 1 egg K c sugar 1 tbsp melted shortening Mix the corn meal with the water and for 5 Add all other ingredients and cook as other griddle cakes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Crumb Griddle Cakes |
1 egg i c milk About 3^ c flour results to soak crumbs and milk and heat them, then put through coarse sieve and add other From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Rice Crisps |
Pack cool left over steamed or boiled into a tin to form a thin sheet and when cold brush over melted fat and toast in broiler oven of gas range or heat in baking oven. Serve with syrup. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn Dodgers |
1 tbsp tat 1 M c boiling water Pour water over other ingredients. Beat well and cool. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Oatmeal Baking-powder Biscuits |
Liquid to make a dough Mix, roll out lightly, cut and bake in hot oven. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Barley Scones |
H tsp salt ^ to 1 c sour cream or milk Turn on floured board. Handle as baking pow^der biscuit Cut in diamond shapes, Brush over with sweet milk, bake in quick oven. Split, and spread with jam or marmalade. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Bran Cookies |
2 c bran 1 egg Mix, drop from spoon and Egg may be omitted and ground oatmeal substituted for bran. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Ginger Corn Cookies |
3^ c fat I2 c molasses 1^ tsp soda in White flour to make dough Mix and roll thinly. Cut and bake. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Honey Nut Squares |
' 3^ tsp clove ^ c honey 14: c nut meat Mix, roll out thin. Mark into squares and bake in a moderate oven. Part dark flour may be used. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Peanut Cookies |
1 egg 3^ c chopped peanuts Flour to make stiff batter Mix Drop from teaspoon. Makes 24 cookies. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Thick Molasses Cookies |
% c shortening 1 tbsp ginger 1 tbsp soda Barley flour to roll Mix and cut Y^ in. thick. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Peanut Butter |
}4 c peanut butter H c sugar 1 egg H tsp soda barley flour 1 tbsp water Roll thin, adding flour as needed, From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Baked Rice Pudding |
1 qt. milk 2 c boiled rice ^ c syrup \i tsp salt }/i tsp cinnamon Y% tsp nutmeg Cook in double boiler till thick. Bake till browned. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Steamed Carrot Pudding |
1 c chopped raw carrots Yi c flour 1 c beef suet 1 tbsp lemon juice Y tsp nutmeg Mix and add just water enough for stiff pudding batter. Steam 3 hours in one mold or 2 hours in small molds. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Apple Pudding |
Mix baking powder biscuit mixture using 1 c ground oatmeal and Add 1 c thinly sliced apple and 3 tbsp sugar or 2 tbsp honey. Bake in squares or triangles and serve" with sweet sauce. Other fruits may be Canned cherries are especially good. Other puddings, also releasing sugar, and using small amounts of flour, in Chapter 2L From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Dutch Stew |
13^ lbs bottom of round Yi c pearl tapioca 4 tomatoes or Yi can 1 onion 1 c peas 1 or 2 carrots Bake 4 hours in casserole dish From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Baked Rice and Meat |
1 c rice 1 onion 2 tbsp ketchup Cook in double boiler till rice takes up liquid. Make sauce Add rice and Y2 pound hamburg steak (uncooked). Mix all and bake 20 minutes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Hungarian Goulash |
1 lb round of beef 1 oz salt pork 1 c tomato 1 small onion 1 pt water 1 c potato cubes 1 c carrot cubes Salt and pepper Fry out salt pork. Add onion, meat cut in small pieces and seasoning. Add the water and carrot and cook in casserole until meat is tender. Thicken, add cooked potato cubes and tomato. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Panned Fish |
Roll pieces of fish in corn meal Brown both sides quickly in pork scraps, drippings or cooking oil. the dish and in moderate oven for or well-cooked. cream sauce. Speck soda From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Creamed Fish a |
la MODE Yz tsp salt 1 c flaked fish Prepare cream sauce add fish and place in baking Brown in oven. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | Spanish Codfish |
13^ c codfish 2 tsp chopped parsley Yo chopped onion y% tsp pepper Freshen the codfish In cold water, Make the tomato, cream sauce and put all in double boiler, From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Baked Whiting Fish |
Soak fish in milk 1 hour, season thoroughly and bake in same Thin tomato sauce may be used instead of milk. COD Skin and bone a small cod. Mix half cup bread two tbsp of m.elted onion juice, parsley, two tbsp of water, salt, and pepper. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Baked Fish a La Carleton |
Split and bone a fish, and on well-greased sheet. J4 fat, one yolk, two tablespoons each chopped onions, and pickles, lemon, salt, pepper and parsley. Sprinkle fish with mixture and bake. Garnish and serve. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Crab Souffle |
li c milk Vi tsp salt 1 c crab meat Mix sauce. Add fish and eggs. Bake 25 minutes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Halibut Steak with Tomato |
2 lbs. halibut cut in thick slice 4 tomatoes — fresh or canned 1 tbsp chopped onion 1 c tomato liquor, or water Remove bone and skin from Place in greased baking dish, with solid tomatoes on top. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Fish and shellfish | Jellied Fish |
M c cold water 2 tbsp lemon juice 1 ^ c flaked cooked fish 2 tbsp chopped peppers Spk paprika 3 hard boiled eggs H tsp salt Place sliced eggs in bottom of mold. Prepare gelatine as usual. Add to other ingredients, pour into mold and chill. Serve with lettuce and salad dressing. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Egg Cookery |
Eggs and milk must be used more as meat recipes are decreased. Use eggs as main of the meal and by combinations make the egg'6 "spend" as far as possible. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Bread Omelet |
Beat the eggs separately and cook as plain omelet The crumbs should not be too dry or with too much crust to give the results but with recipe the eggs spend to better advantage. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Corn and Egg Souffle |
Y2 c white corn meal 1 tbsp butter substitute Cook in double boiler to mush consistency. Remove, cool and add 3 stiff egg whites Dash paprika 2 tbsp grated cheese Bake in greased dish set in pan of hot water for 30 ms. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Macaroni Rarebit |
Yi lb. cheese 1 egg 1 tsp mustard 1 c cooked macaroni Cook over water. Serve on toast or crackers. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Baked Cheese Fondu |
1 c cheese cut in small pieces 1 tsp shortening 2 egg whites Mix in given order and bake 20 ms. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Boiled Cheese Fondu |
1 c cheese cut in small pieces 1 egg Mix in double boiler and cook until cheese is melted and mixture blended. Serve on toasted crackers. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Pimento Roast |
2 c beans 2 canned pimentos 3^ lb cream cheese Water to moisten Lima, baked or soy beans may be used. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | Baked Bean Rarebit |
Y2 c bean puree (baked beans) ^ c cheese (not solidly packed) 1 or 2 eggs Add pepper and tomato ketchup to season if desired. Serve on toast. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Nut and Rice Loaf |
1 c cooked rice 1 c chopped peanuts 1 c milk sauce 1 tsp parsley Dash of nutmeg Bake and serve with cheese or tomato sauce. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Vegetable Nut Loaf |
3^ c cold milk 1 34 c hot milk 1 c cooked rice 1 c chopped peanuts 1 egg Soak gelatine in cold milk, dissolve in J c hot milk Cook other ingredients 15 ms in double boiler. Combine all and mold. Serve with water cress or lettuce. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Jellied Prunes |
}/z lb prunes 2 c cold water 1 envelope Knox gelatine % c brown sugar 1 tbsp lemon juice or 3^ c left over fruit juice Wash and soak prunes several hrs in the cold water. Cook in same water until Stone and cut in quarters. To prune water add enough hot water to make c combine all ingredients and chill. with or without custard sauce. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Baked Samp |
2 c boiled samp 1 c grated cheese 1 tbsp butter substitute yi tsp paprika Arrange samp, cheese and vseasoning in alternate layers. Add milk, put crumbs on top, bake 20 ms. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Soups and chowders | Cream Sago Soup |
One half cup sago, soaked in lukewarm to Add c boiling water, simmer in double boiler till soft. Next, add 2 tbsp Mour 3 c hot milk Celery salt Beat 2 minutes and add 2 beaten and blend for 2 minutes more and serve. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | English Stew with Barley |
1 lb mutton 2 onions 4 potatoes sliced }/2 c pearl barley 1 tsp chopped.parsley Cut meat in small pieces and brown with onions in fat from meat. Add barley and 2 qts cold water. Simmer in covered dish 13^2 hrs. Add potatoes and until potatoes are From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Bean |
1 c dried beans 2 qts water 1 small onion 3-^ carrot sliced Pinch mace Fry onion in fat. Add carrot. (Soak beans over night.) From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Soups and chowders | Barley Soup with Stock |
3 c white stock M c barley or sago Soak grain 1 hour and simmer 1}^^ hours in stock, Combine all and simmer 10 minutes over water. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Cool a |
little, cut out a piece two inches around root end. Chop one cup of nut meats, mix with one cup of one quarter cup of drippings, onehalf teaspoon salt, one egg, one teaspoonful parsley, and fill the onions. Bake forty minutes basting occasionally with one cup liquid from the pan. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Bean and Turnip Puffs |
1 medium yelloAV turnip, cook and mash, add c. cooked lima beans 1 egg Bake in greased cups. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Lentil Rolls |
1 c lentils 1 egg Y2 tbsp chopped onion 3^ tsp paprika 1 tbsp ketchup Soak, and cook lentils until tender, drain and put through meat chopper. Combine ingredients. in balls, brown in oven and serve with tomato sauce. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Cabbage |
1 tbsp butter substitute 1 tsp flour 23^2 or 3 c cooked cabbage Make thin milk sauce, add cabbage. Simmer 5 ms. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Creamed Potatoes |
2 c potato cubes Melt butter, add flour, then the milk and when at the point the potato which should be left over, cooked potato. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Tomato Toast |
^ Speck soda Melt the butter, add flour, then tomato and water. at the boiling point add the soda and Into cream tomato sauce put toasted From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn Fritters |
1 c canned corn 1 egg 1 tsp bakmg powder Beat egg separately. Fry on hot griddle greased with corn oil or drippings. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Celery Sauce |
% c celery liquor Y c cooked celery Celery liquor is water in which celery is simmered. Note.—For thickening purposes use same amount of barley flour or half the amount of cornstarch instead of measure of white flour. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Salads | Cream Salad Dressing |
1 tbsp fiour 1 tsp mustard 3/8 tsp pepper 2 tsp sugar } egg }/) c vinegar Cook in double boiler. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Salads | Baked Banana Salad |
Yi c cold water Pulp of 2 baked bananas y^ c lemon juice Mold in small cups. Turn out onto lettuce leaves and serve with mayonnaise and nut meats. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Jelly |
Yi c cold water 13^ c seasoned tomato liquor or left over soup Mold in small cups. Serve with lettuce and dressing as a salad or slice and serve as a sandwich filling with bread spread with cream From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Poultry and game | Individual Serving |
\i tsp Knox gelatine % tsp lemon juice 1 tsp boiling water 13^ tbsp thick cream 3 tbsp cold chicken cut in cubes Y2 tsp chopped parsle}^ Soak gelatine in lemon juice and dissolve in boiling Whip cream and combine all ingredients. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | War Cake |
2 c sugar (white or brown) _ 1 box raisins Boil 5 minutes. Cool and add 3^2 tsp clove 14 tsp allspice Bake one hour. Two loaves. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | Apple Sauce Cake |
1 c brown sugar Yi c clarified beef drippings }/i tsp salt Y2 tsp clove Y tsp allspice 1 c thick, unsweetened apple sauce Mix soda with sauce, blend all ingredients in given order. Add more flour — generally to make good cake batter, depending on sauce used. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Chocolate Cake |
Y^ c oleomargarine Yi c corn syrup 2 oz chocolate ' Chocolate may be omitted. as or in muffin tins. NOTES:—For also conserve wheat flour and sugar as well as fats. In usual recipe use. 1 c mashed potato for Yi c flour and Y2 c milk. Use barley flour, oat flour or potato flour for at least thirty to' fifty percent for white flour. Use Y2 c sugar and Yi c corn syrup for 1 c sugar. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Preserves, pickles and jellies | Raspberry Samp |
Y2 c samp 23-^ c milk or part water till liquid is taken up by samp which requires long, slow cooking. Add one tbsp oleo, one tsp butter, just as served; one-half tsp salt, one-half c rich jam or one-half c maple syrup for maple samp. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Chocolate Pudding |
1 egg 2 oz. sweetened chocolate Vi tsp vanilla If unsweetened chocolate is used yi c more sugar is needed. Blend 10 minutes in double boiler. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Maple Blanc Mange |
IM c maple syrup }/i tsp salt 1 qt. scalding milk Cook 20 minutes. Mold and serve with top milk or cream. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Fruit Spanish Cream |
M c cold water li tsp salt 2 tbsp white corn syrup 2 c scalded milk M c fruit To gelatine and add From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Cottage Pudding |
1 egg 2 tbsp hcney or }/i c sugar Speck nutmeg V^ tsp cinnamon Serve with honey' or other pudding sauce. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Tapioca Pudding |
14 c pearl tapioca Yj tsp salt Soak tapioca several hours Drain and cook all in double boiler. Before tapioca is transparent add J^ c cooked juices can be used for of water and half the sugar omitted. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Corn Meal and Fig Pudding |
4 c milk and water Cook 20 minutes in double Cool and add 1 c chopped figs Mix and bake for 3 hours or cook in fireless cooker Other fruit may be substituted. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Maple Walnut Tapioca |
1 pt milk 2 tbsp Minute tapioca % c maple syrup 1 c walnut meats Heat milk. Stir in tapioca. Cook 15 minutes, add yolks and stir three minutes. Let cool, add syrup and nuts and serve with whipped cream and nut garnish. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Cocoanut Cream |
3 tbsp AirlinE honey M c cold water 1 c shredded cocoanut 2 eggs whites Add soaked gelatine to hot custard made with the milk, Q^g yolks and honey. Fold in other ingredients and chill in mold lined with orange sections From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Pineapple Dainties |
1^0 pineapple syrup 2 tsp gelatine 1 tbsp lemon juice Dissolve soaked gelatine in some of boiling syrup. Mould in 4 small cups. Serve with a slice of pineapple first on plate, jelly, which may be tinted pink on top and garnish of cream or marshmallows. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Rice Pudding |
}/2 c rice (uncooked) 3^ c tsp cinnamon Bake as Indian pudding, about 2J to occasionally. One fourth cup sugar or 3 tbsp honey may be used in place of molasses. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Creamy Raisin Pudding |
2 tbsp pearl tapioca }/2 c AirlinE honey 2 tbsp uncooked rice Bake in slow oven for 3 hours, stirring occasionally. Serve hot or cold. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Steamed Sago Pudding |
3<^ c sago 1 tbsp butter substitute ^ c potato flour \i tsp salt Soak sago over night. Steam pudding 2 hrs. with sweet sauce. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Cook in the |
hot water transparent. Core and pare apples. in greased baking add sugar and spice. Pour sago over apples and bake until apples are soft. Serve with milk. One half c. pearl tapioca or f c prepared tapioca may be used in place of sago. may be sliced if desired. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cakes | Maple Sponge |
2 c maple sugar 3^ c hot water 1 envelope Knox gelatine 1 3^c cold water 2 stiff egg whites 1 c chopped nut meats Boil maple sugar and hot water 10 ms, add gelatine" soaked in the cold water. When nearly set add egg and nuts. Mold and serve with soft custard made with From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Mock Cream |
1 egg white Heat milk in double Mix sugar and cornstarch. Cook with milk 10 ms and cool. When ready to serve add vanilla and stiff white. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | Brown Sugar Sauce |
1 c brow^n sugar Y2 c water Y^ tsp vinegar Cook until slightly thickened and use hot or From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Maple Fondant |
1 lb maple sugar to 238 deg., or it forms ball in cold Pour on to a platter. Cool and beat. in stuffed dates with nuts or for centres to dip in chocolate. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Butter Scotch |
c AirlinE Honey 2 tbsp vinegar 2 c brown sugar 3 heaping tsp butter 2 tsp lemon extract Boil honey, sugar and vinegar untilit hardens when dropped into water (270° F.); in the soda extract and butter; pour in buttered tins to cool. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Raisin and Peanut Paste |
3^ c peanut butter Wash raisins, put through chopper twice and mix all Roll into small balls and dust with mixture of 2 tbsp sugar and 1 tbsp cornstarch. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Drinks | Sour Milk Recipes |
Buttermilk with Y2 "tsp. shortening for each cup maybe substituted for sour milk. Sour milk should always be beaten with o^gg beater before measured. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Steamed Graham Bread |
3 c graham flour '^Yi tsp soda 2y2 c sour milk. Mix as brown bread. Steam 3 hours at least. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Graham Muffins |
1 c white or barley flour 1 c sour milk M tsp. soda i tbsp shortening 3 tbsp molasses or sugar From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Breads, biscuits and muffins | Sour Milk Griddle Cakes |
2 c sour milk 1 egg IM tsp soda 2 to 23^ c flour One c wheat flour and 1 c barley flour, or 2 c barley flour may be used. Half buckwheat, also good. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Cookies and small cakes | Barley Molasses Cookies |
}/i c shortening Yi c molasses Yi c sour milk Y2 c barley flour Y2 tsp cinnamon Drop cookies, to be baked in quick oven. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | How to Render Fats |
The trimmings and fats purchased with meats should always be saved and used. The fats obtained in cooking meats, especially chops, sausage and all waste must be utilized. TO RENDER FAT:— To render or "try out" fats, cut in small pieces. Place in a heavy pan in a slow oven and cook several The use of the double boiler on top of range is often recommended and avoids any danger of burning but takes a longer time. When fat is melted and tissues or cracklings are crisp, strain fat through cheese cloth. To lessen strong flavors fat is rendered with equal parts of water and thus the flavor is washed out. Cool, and allow the fat to harden on top. Remove and reserve for use. TO CLARIFY:— Fresh fats will be clarified as rendered but when not fresh, or very strong, or mixed kinds are used, a few slices of raw potato may be added. The most satisfactory method is to use 1 c skimmed milk to 2 lbs fat in place of the water suggested above. BLENDED FATS:— Often home rendered fats are two hard to be of the consistency for shortening. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | How to Make Soap |
5 lbs. lukewarm, clarified grease 1 lb can lye 3 pts cold water }/i c ammonia yi c powdered borax 3^ c sal soda Fats unfit for food or frying purposes may be clarified and used for soap. Dissolve lye and sal soda in cold water over night. When cold, slowly add the melted fat, stirring constantly. results are obtained if fat is strained through cheesecloth. Dissolve borax in J cold water and add ammonia to first mixture. Stir until about as thick as molasses, which will be about 20 or 30 minutes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Eggs and cheese | How to Preserve Eggs |
During April and May, when eggs are reasonable in price, the thrifty housekeeper may preserve them to be used for cooking purposes during the winter months when eggs are double in price. 9 qts. of boiled and cooled water. 1 qt. of water glass. 15 doz. absolutely fresh eggs. gal. jar or crock with tight fitting cover. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Preserves, pickles and jellies | Cold Pack Canning |
ADVANTAGES:— All vegetables, fruits and some meats may be canned by this method satisfactorily; texture, taste and color being preserved. If all materials are in proper condition one is assured that the products will keep. GENERAL DIRECTIONS Use well selected products; not over ripe and just gathered if possible. To scald—to dip water:—using a wire basket or cheese cloth bag. To blanch—to boil for the time directions state. To cold dip—to plunge into cold water:—using wire basket or bag as when scalding. Always fill jars to overflowing with liquid. or sterilizing outfit must have false bottom to raise jars slightly and avoid breakage. When this is made of wood, never use soft pine. Use enough water in kettle, boiler or outfit to cover jars to the necks. outfit tightly and bring to the boiling point. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Syrups for Fruits |
General Rule:—3 parts sugar to 2 parts water. Thin syrup. Heat the above to boiling point. Medium syrup. Boil the above 3 minutes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Vegetables | Canned Corn |
Cut com from cobs, scraping out all the milk from cobs. Add water to cover and boil 12 ms. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Pack in |
jars with Y2 tsp. salt and sugar to each quart. the cobs in water to partly cover and use this liquid to fill jars to overflowing. Partially seal jars and cook 1 hour as all cold-pack vegetables. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Meat | Tomato Mince Meat |
8 qts green tomatoes 8 qts apples 5 lbs sugar 2 lbs chopped raisins 1 c suet or drippings 3 tbsp salt 1 c vinegar 2 tbsp cinnamon 2 tbsp clove 1 nutmeg Chop tomatoes, drain, scald for 10 ms. in water to partly cover and drain again. Add apples, dropped, not pared, and all ingredients. Cook till tomato is about the color of the raisins and the apple is very Put jars and seal while very hot. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Sauces and dressings | Cranberry Sauce |
1 qt cranberries 1 c AirlinE honey yi tsp soda Put berries, water and soda in saucepan. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Cranberry Jelly |
2 qts cranberries 1 qt water Boil ten minutes, and strain in vegetable strainer. Measure and add one-half the measurement of sugar to juice and pulp. Boil ten minutes. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Other recipes | Apple Butter |
Slice 4 lemons, cover with water and let stand over night. In morning put into kettle with 8 lbs. apples, pared, cored and sliced. Cook 1 hr. Add 3 lbs. sugar. slowly frequent stirring 1| hrs. or till of proper consistency. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Puddings and desserts | Apple and Cranberry Jelly |
1 pk apples 1 qt cranberries Cook separately till soft with small amount of water. Strain, combine juices and boil 20 ms add | as much more sugar as juice. Boil tell it jells. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Candy and confections | Caramels |
2 cups AirlinE Honey 1 square Baker's chocolate 1 cup chopped nuts 1 teaspoon vanilla Boil the honey and chocolate shaved fine until it makes a hard ball (260 degrees), remove from fire, it thickens, add the vanilla and chopped nuts and pour into a buttered, shallow pan to cool. When nearly cold mark into squares. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original. | |
| Pies and pastry | Pies |
1 c stewed and sifted pumpkin 1 teaspoon salt 2-3 cup AirlinE honey 1 teaspoon ginger 1 egg 1 teaspoon cinnamon 2 teaspoons flour 13^2 cups sweet milk Blend the pumpkin and honey, beat in the egg, mix the spices, flour, and salt with a little of the milk, and add, and then stir in the rest of the milk. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original. | |