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202 KiB
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The Project Gutenberg EBook of Foods That Will Win The War And How To Cook
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Them (1918), by C. Houston Goudiss and Alberta M. Goudiss
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This eBook is for the use of anyone anywhere at no cost and with
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almost no restrictions whatsoever. You may copy it, give it away or
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re-use it under the terms of the Project Gutenberg License included
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with this eBook or online at www.gutenberg.org
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Title: Foods That Will Win The War And How To Cook Them (1918)
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Author: C. Houston Goudiss and Alberta M. Goudiss
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Release Date: March 25, 2005 [EBook #15464]
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Language: English
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*** START OF THIS PROJECT GUTENBERG EBOOK FOODS THAT WILL WIN THE WAR ***
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Produced by Albert R. Mann Library. Home Economics Archive:
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Research, Tradition and History (HEARTH). Ithaca, NY:
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Albert R. Mann Library, Cornell University, Audrey
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Longhurst, William Flis, and the Online Distributed
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Proofreading Team.
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[Illustration: save
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1-wheat
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_use more corn_
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2-meat
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_use more fish & beans_
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3-fats
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_use just enough_
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4-sugar
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_use syrups_
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and serve
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the cause of freedom
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U.S. FOOD ADMINISTRATION]
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[Illustration: food
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1--buy it with thought
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2--cook it with care
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3--serve just enough
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4--save what will keep
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5--eat what would spoil
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6--home-grown is best
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_don't waste it_]
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FOODS THAT WILL WIN THE WAR
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AND
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HOW TO COOK THEM
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BY C. HOUSTON GOUDISS
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FOOD EXPERT AND PUBLISHER OF THE FORECAST MAGAZINE
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AND
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ALBERTA M. GOUDISS
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DIRECTOR OF THE SCHOOL OF MODERN COOKERY
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The authors can be reached by addressing the
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WORLD SYNDICATE COMPANY
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NEW YORK
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Copyright 1918 by THE FORECAST PUBLISHING CO.
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_All rights reserved, including the translation into foreign
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languages, including the Scandinavian._
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[Illustration: _This is_ what GOD gives us.
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What are you giving so that others may live?
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_Eat less_
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WHEAT
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MEAT
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FATS
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SUGAR
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Send more to Europe or they will Starve]
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FOREWORD
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Food will win the war, and the nation whose food resources are best
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conserved will be the victor. This is the truth that our government
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is trying to drive home to every man, woman and child in America. We
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have always been happy in the fact that ours was the richest nation
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in the world, possessing unlimited supplies of food, fuel, energy
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and ability; but rich as these resources are they will not meet
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the present food shortage unless every family and every individual
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enthusiastically co-operates in the national saving campaign as
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outlined by the United States Food Administration.
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The regulations prescribed for this saving campaign are simple and
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easy of application. Our government does not ask us to give up three
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square meals a day--nor even one. All it asks is that we substitute as
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far as possible corn and other cereals for wheat, reduce a little our
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meat consumption and save sugar and fats by careful utilization of
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these products.
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There are few housekeepers who are not eager to help in this saving
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campaign, and there are few indeed who do not feel the need of
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conserving family resources. But just how is sometimes a difficult
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task.
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This book is planned to solve the housekeeper's problem. It shows how
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to substitute cereals and other grains for wheat, how to cut down
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the meat bill by the use of meat extension and meat substitute dishes
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which supply equivalent nutrition at much less cost; it shows the use
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of syrup and other products that save sugar, and it explains how to
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utilize all kinds of fats. It contains 47 recipes for the making of
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war breads; 64 recipes on low-cost meat dishes and meat substitutes;
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54 recipes for sugarless desserts; menus for meatless and wheatless
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days, methods of purchasing--in all some two hundred ways of meeting
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present food conditions at minimum cost and without the sacrifice of
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nutrition.
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Not only have its authors planned to help the woman in the home,
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conserve the family income, but to encourage those saving habits which
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must be acquired by this nation if we are to secure a permanent peace
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that will insure the world against another onslaught by the Prussian
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military powers.
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A little bit of saving in food means a tremendous aggregate total,
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when 100,000,000 people are doing the saving. One wheatless meal a
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day would not mean hardship; there are always corn and other products
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to be used. Yet one wheatless meal a day in every family would mean a
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saving of 90,000,000 bushels of wheat, which totals 5,400,000,000 lbs.
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Two meatless days a week would mean a saving of 2,200,000 lbs. of meat
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per annum. One teaspoonful of sugar per person saved each day would
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insure a supply ample to take care of our soldiers and our Allies.
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These quantities mean but a small individual sacrifice, but when
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multiplied by our vast population they will immeasurably aid and
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encourage the men who are giving their lives to the noble cause of
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humanity on which our nation has embarked.
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_The Authors._
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CONTENTS
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PAGE
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FOREWORD 4
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SAVE WHEAT: Reasons Why Our Government Asks Us to Save Wheat, with
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Practical Recipes for the Use of Other Grains 11
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A General rule for proportions in bread-making 15
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Use of Corn 18
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Use of Oats 20
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Use of Rye 22
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Use of Barley 23
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Use of Potatoes 24
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Use of Mixed Grains 25
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Pancakes and Waffles 27
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SAVE MEAT: Reasons Why Our Government Has Asked Us to Save Meat,
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with Practical Recipes for Meat Conservation 29
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Selection of Meat 33, 36, 37, 38
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Methods of Cooking 34, 35
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Charts 36, 37
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Comparative Composition of Meat and Meat Substitutes 38
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Economy of Meat and Meat Substitutes 39
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Meat Economy Dishes 41
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Fish as a Meat Substitute 44
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Fish Recipes 46
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Cheese as a Meat Substitute 49
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Meat Substitute Dishes 53
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SAVE SUGAR: Reasons Why Our Government Asks Us to Save Sugar, with
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Practical Recipes for Sugarless Desserts, Cakes, Candies
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and Preserves 57
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Sugarless Desserts 61
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Sugarless Preserves 71
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SAVE FAT: Reasons Why Our Government Asks Us to Save Fat, with
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Practical Recipes for Fat Conservation 73
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To Render Fats 78
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Various Uses for Leftover Fats 82
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SAVE FOOD: Reasons Why Our Government Asks Us Not to Waste Food,
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with Practical Recipes for the Use of Leftovers 83
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A Simple Way to Plan a Balanced Ration 84
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Table Showing Number of Calories per Day Required by Various
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Classes 91
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Sauces Make Leftovers Attractive 93
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Use of Gelatine in Combining Leftovers 97
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Salads Provide an Easy Method of Using Leftovers 99
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Use of Stale Bread, Cake and Leftover Cereals 102
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Soups Utilize Leftovers 106
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All-in-one-dish Meals--Needing only fruit or simple dessert,
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bread and butter to complete a well-balanced menu 109
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Wheatless Day Menus 113
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Meatless Day Menus 115
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Meat Substitute Dinners 116
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Vegetable Dinners 118
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Save and Serve--Bread; Meat; Sugar; Fat; Milk; Vegetables
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120, 121
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Blank Pages for Recording Favorite Family Recipes 122
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_The Recipes in this book have been examined and approved by the
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United States Food Administration_
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_Illustrations furnished by courtesy of the United States Food
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Administration_
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[Illustration]
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All the recipes in this book have been prepared and used in The School
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of Modern Cookery conducted by _The Forecast Magazine_ and have been
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endorsed by the U.S. Food Administration. They have been worked
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out under the direction of Grace E. Frysinger, graduate in Domestic
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Science of Drexel Institute, of Philadelphia, and the University
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of Chicago. Miss Frysinger, who has had nine years' experience as
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a teacher of Domestic Science, has earnestly used her skill to make
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these recipes practical for home use, and at the same time accurate
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and scientific.
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The above illustration shows a class at the School of Modern Cookery.
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These classes are entirely free, the instruction being given in
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the interest of household economics. The foods cooked during the
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demonstration are sampled by the students and in this way it is
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possible to get in close touch with the needs of the homemakers and
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the tastes of the average family.
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FOODS THAT WILL WIN THE WAR
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[Illustration]
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SAVE WHEAT
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_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE WHEAT, WITH PRACTICAL
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RECIPES FOR THE USE OF OTHER GRAINS_
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A slice of bread seems an unimportant thing. Yet one good-sized slice
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of bread weighs an ounce. It contains almost three-fourths of an ounce
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of flour.
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If every one of the country's 20,000,000 homes wastes on the average
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only one such slice of bread a day, the country is throwing away
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daily over 14,000,000 ounces of flour--over 875,000 pounds, or enough
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flour for over a million one-pound loaves a day. For a full year
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at this rate there would be a waste of over 319,000,000 pounds of
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flour--1,500,000 barrels--enough flour to make 365,000,000 loaves.
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As it takes four and one-half bushels of wheat to make a barrel
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of ordinary flour, this waste would represent the flour from over
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7,000,000 bushels of wheat. Fourteen and nine-tenths bushels of wheat
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on the average are raised per acre. It would take the product of some
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470,000 acres just to provide a single slice of bread to be wasted
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daily in every home.
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But some one says, "a full slice of bread is not wasted in every
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home." Very well, make it a daily slice for every four or every ten
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or every thirty homes--make it a weekly or monthly slice in every
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home--or make the wasted slice thinner. The waste of flour involved
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is still appalling. These are figures compiled by government experts,
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and they should give pause to every housekeeper who permits a slice of
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bread to be wasted in her home.
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Another source of waste of which few of us take account is home-made
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bread. Sixty per cent. of the bread used in America is made in the
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home. When one stops to consider how much home-made bread is poorly
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made, and represents a large waste of flour, yeast and fuel, this
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housewifely energy is not so commendable. The bread flour used in the
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home is also in the main wheat flour, and all waste of wheat at the
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present time increases the shortage of this most necessary food.
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Fuel, too, is a serious national problem, and all coal used in either
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range, gas, or electric oven for the baking of poor bread is an actual
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national loss. There must be no waste in poor baking or from poor care
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after the bread is made, or from the waste of a crust or crumb.
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Waste in your kitchen means starvation in some other kitchen across
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the sea. Our Allies are asking for 450,000,000 bushels of wheat,
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and we are told that even then theirs will be a privation loaf. Crop
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shortage and unusual demand has left Canada and the United States,
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which are the largest sources of wheat, with but 300,000,000 bushels
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available for export. The deficit must be met by reducing consumption
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on this side the Atlantic. This can be done by eliminating waste and
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by making use of cereals and flours other than wheat in bread-making.
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The wide use of wheat flour for bread-making has been due to custom.
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In Europe rye and oats form the staple breads of many countries, and
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in some sections of the South corn-bread is the staff of life. We have
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only to modify a little our bread-eating habits in order to meet the
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present need. Other cereals can well be used to eke out the wheat, but
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they require slightly different handling.
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In making yeast breads, the essential ingredient is gluten, which
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is extended by carbon dioxide gas formed by yeast growth. With the
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exception of rye, grains other than wheat do not contain sufficient
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gluten for yeast bread, and it is necessary to use a wheat in varying
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proportions in order to supply the deficient gluten. Even the baker's
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rye loaf is usually made of one-half rye and one-half wheat. This is
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the safest proportion for home use in order to secure a good texture.
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When oatmeal is used, it is necessary to scald the oatmeal to prevent
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a raw taste. Oatmeal also makes a softer dough than wheat, and it
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is best to make the loaf smaller and bake it longer: about one hour
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instead of the forty-five minutes which we allow for wheat bread.
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The addition of one-third barley flour to wheat flour makes a light
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colored, good flavored bread. If a larger proportion than this is
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used, the loaf has a decided barley flavor. If you like this flavor
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and increase the proportion of barley, be sure to allow the dough a
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little longer time to rise, as by increasing the barley you weaken the
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gluten content of your loaf.
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Rice and cornmeal can be added to wheat breads in a 10 per cent.
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proportion. Laboratory tests have shown that any greater proportion
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than this produces a heavy, small loaf.
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Potato flour or mashed potato can be used to extend the wheat, it
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being possible to work in almost 50 per cent. of potato, but this
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makes a darker and moister loaf than when wheat alone is used. In
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order to take care of this moisture, it is best to reserve part of
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the wheat for the second kneading.
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Graham and entire wheat flour also effect a saving of wheat because
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a larger percentage of the wheat berry is used. Graham flour is
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the whole kernel of wheat, ground. Entire wheat flour is the flour
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resulting from the grinding of all but the outer layer of wheat. A
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larger use of these coarser flours will therefore help materially
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in eking out our scant wheat supply as the percentage of the wheat
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berry used for bread flour is but 72 per cent. Breads made from these
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coarser flours also aid digestion and are a valuable addition to the
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dietary.
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In order to keep down waste by eliminating the poor batch of bread,
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it is necessary to understand the principles of bread-making.
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Fermentation is the basic principle of yeast bread, and fermentation
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is controlled by temperature. The yeast plant grows at a temperature
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from 70 to 90 degrees (Fahrenheit), and if care is taken to maintain
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this temperature during the process of fermentation, waste caused by
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sour dough or over-fermentation will be eliminated. When we control
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the temperature we can also reduce the time necessary for making a
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loaf of bread, or several loaves of bread as may be needed, into as
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short a period as three hours. This is what is known as the quick
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method. It not only saves time and labor, but, controlling the
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temperature, insures accurate results. The easiest way to control the
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temperature is to put the bowl containing the dough into another of
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slightly larger size containing water at a temperature of 90 degrees.
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The water of course should never be hot. Hot water kills the yeast
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plant. Cold water checks its growth. Cover the bowl and set it in the
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gas oven or fireless cooker or on the shelf of the coal range. As the
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water in the large bowl cools off, remove a cupful and add a cupful of
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hot water. At the end of one and one-half hours the dough should have
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doubled in bulk. Take it out of the pan and knead until the large gas
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bubbles are broken (about ten minutes). Then place in greased bread
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pans and allow to rise for another half hour. At the end of this time
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it will not only fill the pan, but will project out of it. Do not
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allow the dough to rise too high, for then the bread will have large
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holes in it. A good proportion as a general rule to follow, is:
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3-1/2 cupfuls of flour (this includes added cereals)
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1 cupful of water or milk
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1/2 tablespoon shortening
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1-1/2 teaspoons salt
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1 cake of compressed yeast
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In this recipe sugar has been omitted because of the serious
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shortage, but after the war a teaspoon of sugar should be
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added. The shortening, although small in quantity, may also be
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omitted.
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These materials make a loaf of about one pound, which should be
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baked in forty to fifty minutes at a temperature of 450 degrees
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(Fahrenheit). Allow a little longer time for bread containing oatmeal
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or other grains. Such breads require a little longer baking and
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a little lower temperature than wheat breads. If you do not use a
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thermometer in testing your oven, place a piece of paper on the center
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shelf, and if it browns in two minutes your oven is right. If a longer
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period for raising is allowed than is suggested in the above recipe,
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the yeast proportion should be decreased. For overnight bread use
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one-quarter yeast cake per loaf; for six-hour bread, use one-half
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yeast cake per loaf; for three-hour bread, use one yeast cake per
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loaf. In baking, the time allowed should depend on the size of the
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loaf. When baked at a temperature of 450 degrees, large loaves take
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from forty-five to sixty minutes, small loaves from thirty to forty
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minutes, rolls from ten to twenty minutes.
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It is well to divide the oven time into four parts. During the first
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quarter, the rising continues; second quarter, browning begins; the
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third quarter, browning is finished; the fourth quarter, bread shrinks
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from the side of the pan. These are always safe tests to follow in
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your baking. When baked, the bread should be turned out of the pans
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and allow to cool on a wire rack. When cool, put the bread in a stone
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crock or bread box. To prevent staleness, keep the old bread away from
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the fresh--scald the bread crock or give your bread box a sun bath at
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frequent intervals.
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Even with all possible care to prevent waste, yeast breads will not
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conserve our wheat supply so well as quick breads, because all yeast
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breads need a larger percentage of wheat. The home baker can better
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serve her country by introducing into her menus numerous quick
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breads that can be made from cornmeal, rye, corn and rye, hominy, and
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buckwheat. Griddle cakes and waffles can also be made from lentils,
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soy beans, potatoes, rice and peas.
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Do not expect that the use of other cereals in bread-making will
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reduce the cost of your bread. That is not the object. Saving of wheat
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for war needs is the thing we are striving for, and this is as much
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an act of loyalty as buying Liberty Bonds. It is to meet the crucial
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world need of bread that we are learning to substitute, and not to
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spare the national purse.
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Besides this saving of wheat, our Government also asks us to omit
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all fat from our yeast breads in order to conserve the diminishing
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fat supply. This may seem impossible to the woman who has never made
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bread without shortening, but recent experiments in bread-making
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laboratories have proved that bread, without shortening, is just
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as light and as good in texture as that made with shortening--the
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only difference being a slight change in flavor. These experiments
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have also shown that it is possible to supply shortening by the
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introduction of 3 per cent. to 5 per cent. of canned cocoanut or of
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peanut butter, and that sugar may also be omitted from bread-making
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recipes. In fact, the war is bringing about manifold interesting
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experiments which prove that edible and nutritious bread can be made
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of many things besides the usual white flour.
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The recipes herewith appended, showing the use of combinations of
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cereals and wheat, have been carefully tested in The Forecast School
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of Modern Cookery. Good bread can be made from each recipe, and the
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new flavors obtained by the use of other grains make a pleasing and
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wholesome variety.
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A family which has eaten oatmeal or entire wheat bread will never
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again be satisfied with a diet that includes only bread made from
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bleached flour. Children, especially, will be benefited by the change,
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as the breads made from coarser flours are not only more nutritious,
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but are rich in the minerals and vitamine elements that are so
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essential to the growth of strong teeth, bones and growing tissues.
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The homemaker, too, will never regret her larger acquaintance with
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bread-making materials, as the greater variety of breads that she will
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find herself able to produce will be a source of pleasure and keen
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satisfaction.
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[Illustration: Breads Made From the Coarser Flours, Whole Wheat,
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Cornmeal, Rye, Conserve Our Wheat Supply]
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_To Conform to U.S. Food Administration Regulations During the War,
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Eliminate Fat and Sweetening in Breads--Whenever Fat Is Used, Use
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Drippings_
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THE USE OF CORN
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CORNMEAL ROLLS
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1 cup bread flour
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1 cup cornmeal
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4 teaspoons baking powder
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2 tablespoons fat
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1 egg
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1/3 cup milk
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1-1/2 teaspoons salt
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1 tablespoon sugar
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Mix and sift dry ingredients and cut in the fat. Beat the egg and add
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to it the milk. Combine the liquid with the dry ingredients. Shape as
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Parker House rolls and bake in a hot oven 12 to 15 minutes.
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BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS
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2 cups cornmeal
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1 egg
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2 tablespoons sugar
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2 tablespoons fat
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2 cups sour or buttermilk
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1 teaspoon salt
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1 teaspoon soda
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Dissolve soda in a little cold water. Mix ingredients adding soda
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last. Bake in hot oven 20 minutes.
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CORNMEAL GRIDDLE CAKES
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1-1/3 cups cornmeal
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1-1/2 cups boiling water
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3/4 cup milk
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2 tablespoons fat
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1 tablespoon molasses
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2/3 cup flour
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1-1/2 teaspoons salt
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4 teaspoons baking powder
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Scald meal with boiling water. Add milk, fat and molasses. Add sifted
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dry ingredients. Bake on hot griddle.
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SOUTHERN SPOON BREAD
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1 cup white cornmeal
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2 cups boiling water
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1/4 cup bacon fat or drippings
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3 teaspoons baking powder
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1 teaspoon salt
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2 eggs
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3 slices bread
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1/2 cup cold water
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1 cup milk
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Scald cornmeal with boiling water. Soak bread in cold water and
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milk. Separate yolks and whites of eggs. Beat each until light. Mix
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ingredients in order given, folding in whites of eggs last. Bake in
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buttered dish in hot oven 50 minutes.
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SPOON BREAD
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2 cups water
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1 cup milk
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1 cup cornmeal
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1/3 cup sweet pepper
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1 tablespoon fat
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2 eggs
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2 teaspoons salt
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Mix water and cornmeal and bring to the boiling point and cook 5
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minutes. Beat eggs well and add with other materials to the mush.
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Beat well and bake in a well-greased pan for 25 minutes in a hot oven.
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Serve from the same dish with a spoon. Serve with milk or syrup.
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CORNMEAL RAGGED ROBINS
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1-1/2 cups cornmeal
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1 cup bread flour
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1-1/2 teaspoons salt
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1-1/3 cups milk
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2-1/2 teaspoons cream of tartar
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4 tablespoons fat
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1-1/4 teaspoons soda
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Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
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on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may
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be rolled and cut same as baking powder biscuits.
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INDIAN PUDDING
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4 cups milk
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1/3 cup cornmeal
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1/3 cup molasses
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1 teaspoon salt
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1 teaspoon ginger
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1 teaspoon allspice
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Cook milk and meal in a double boiler 20 minutes; add molasses, salt
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and ginger. Pour into greased pudding dish and bake two hours in a
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slow oven, or use fireless cooker. Serve with milk. This makes a good
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and nourishing dessert. Serves six.
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TAMALE PIE
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2 cups cornmeal
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5 cups water (boiling)
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2 tablespoons fat
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1 teaspoon salt
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1 onion
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2 cups tomatoes
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2 cups cooked or raw meat cut in small pieces
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1/4 cup green peppers
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To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half
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hour. Brown onion in fat, add meat. Add salt, 1/8 teaspoon cayenne,
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the tomatoes and green peppers. Grease baking dish, put in layer of
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cornmeal mush, add seasoned meat, and cover with mush. Bake one-half
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hour.
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EGGLESS CORN BREAD
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1 cup cornmeal
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1/2 cup bread flour
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3 tablespoons molasses
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1 cup milk
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3 teaspoons baking powder
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2 teaspoons salt
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2 tablespoons fat
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Beat thoroughly. Bake in greased muffin pans 20 minutes.
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SWEET MILK CORN BREAD
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2 cups cornmeal
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2 cups sweet milk (whole or skim)
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4 teaspoons baking powder
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2 tablespoons corn syrup
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2 tablespoons fat
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1 teaspoon salt
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1 egg
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Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat
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well. Bake in shallow pan for about 30 minutes.
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SOUR MILK CORN BREAD
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2 cups cornmeal
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2 cups sour milk
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1 teaspoon soda
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2 tablespoons fat
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2 tablespoons corn syrup or molasses
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1 teaspoon salt
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1 egg
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Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased
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pan 20 minutes.
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THE USE OF OATS
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COOKED OATMEAL BREAD
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3 cups thick cooked oatmeal
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2 tablespoons fat
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1-1/2 tablespoons salt
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3 tablespoons molasses
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1-1/2 cakes yeast
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3/4 cup lukewarm water
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About 5 cups flour
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To oatmeal add the sugar, salt and fat. Mix the yeast cake with the
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lukewarm water, add it to the other materials and stir in the flour
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until the dough will not stick to the sides of the bowl. Knead until
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elastic, ten to fifteen minutes, moisten the top of the dough with
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a little water to prevent a hard crust forming, and set to rise in a
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warm place. When double its bulk, knead again for a few minutes. Shape
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into loaves and put into greased pans. Let rise double in bulk and
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bake in a moderate oven for about 50 minutes.
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OATMEAL BREAD
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2 cups rolled oats
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2 cups boiling water
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1/3 cup molasses
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1 yeast cake
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3/4 cup lukewarm water
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1 tablespoon salt
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2 tablespoons fat (melted)
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About 6 cups bread flour
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Scald the rolled oats with the boiling water and let stand until cool.
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Dissolve the yeast in the lukewarm water and add to the first mixture
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when cool. Add the molasses, salt and melted fat. Stir in enough bread
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flour to knead. Turn on a floured board. Knead lightly. Return to bowl
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and let rise until double in bulk. Knead and shape in loaves and let
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rise until double again. Bake in a moderate oven 45 minutes.
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OATMEAL NUT BREAD
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1 cake compressed yeast
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2 cups boiling water
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1/2 cup lukewarm water
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2 cups rolled oats
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1 teaspoon salt
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1/4 cup brown sugar or 2 tablespoons corn syrup
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2 tablespoons fat
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4 cups flour
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1/2 cup chopped nuts.
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Pour two cups of boiling water over oatmeal, cover and let stand until
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lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water,
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add shortening and add this to the oatmeal and water. Add one cup of
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flour, or enough to make an ordinary sponge. Beat well. Cover and set
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aside in a moderately warm place to rise for one hour.
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Add enough flour to make a dough--about three cups, add nuts and
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the salt. Knead well. Place in greased bowl, cover and let rise in
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a moderately warm place until double in bulk--about one and one-half
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hour. Mould into loaves, fill well-greased pans half full, cover and
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let rise again one hour. Bake forty-five minutes in a moderate oven.
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OATMEAL SCONES
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1 cup cold porridge (stiff)
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1 cup boiling water
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1 tablespoon fat
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1/2 teaspoon baking powder or 1/4 teaspoon soda
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1 teaspoon corn syrup
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1/2 teaspoon salt
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Mix soda, boiling water and fat. Mix all. Turn on board. Mould
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flat--cut 1/4-inch thick and bake on griddle.
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OATMEAL MUFFINS
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1-1/3 cups flour
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2 tablespoons molasses
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1/2 teaspoon salt
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2 tablespoons fat
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3 teaspoons baking powder
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1 egg beaten
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1/2 cup milk
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1 cup cooked oatmeal
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Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well.
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Bake in greased tins 20 minutes.
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ROLLED OATS RAGGED ROBINS
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1-1/2 cups rolled oats
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1 cup bread flour
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1-1/3 teaspoons salt
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1-1/3 cups milk
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2-1/2 teaspoons cream of tartar
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4 tablespoons fat
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1-1/4 teaspoons soda
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Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
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on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may
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be rolled and cut same as baking powder biscuits. (If uncooked rolled
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oats are used, allow to stand in the milk for 30 minutes before making
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recipe.)
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THE USE OF RYE
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RYE YEAST BREAD
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1 cup milk and water, or water
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1 tablespoon fat
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2 tablespoons corn syrup
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1 teaspoon salt
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2-1/2 cups rye flour
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2-1/2 cups wheat flour
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1/2 cake compressed yeast
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2 tablespoons water
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Combine ingredients. Mix into dough and knead. Let rise until double
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original bulk. Knead again. When double bulk, bake about
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RYE ROLLS
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4 cups rye flour
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1-1/2 teaspoons salt
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6 teaspoons baking powder
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1-1/2 cups milk
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2 tablespoons fat
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1 cup chopped nuts
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Mix dry ingredients thoroughly. Add milk, nuts and melted shortening.
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Knead. Shape into rolls. Put into greased pans. Let stand one-half
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hour. Bake in moderate oven 30 minutes.
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WAR BREAD
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2 cups boiling water
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2 tablespoons sugar
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1-1/2 teaspoons salt
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1/4 cup lukewarm water
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2 tablespoons fat
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6 cups rye flour
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1-1/2 cups whole wheat flour
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1 cake yeast
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To the boiling water, add the sugar, fat and salt. When lukewarm, add
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the yeast which has been dissolved in the lukewarm water. Add the rye
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and whole wheat flour. Cover and let rise until twice its bulk, shape
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into loaves; let rise until double and bake about 40 minutes, in a
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moderately hot oven.
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RYE RAGGED ROBINS
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1-1/2 cups rye flour
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1 cup bread flour
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1-1/2 teaspoons salt
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1-1/3 cups milk
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2-1/2 teaspoons cream of tartar
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4 tablespoons fat
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1-1/4 teaspoons soda
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Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
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on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may
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be rolled and cut same as baking powder biscuits.
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THE USE OF BARLEY
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BARLEY YEAST BREAD
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1 cup milk and water, or water
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2 tablespoons corn syrup
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1 tablespoon fat
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1-1/2 teaspoons salt
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1-1/6 cups barley flour
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2-1/3 cups wheat flour
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1/2 cake compressed yeast
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Soften the yeast in 1/4 cup lukewarm liquid. Combine ingredients. Mix
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into a dough. Knead and let rise to double original bulk. Knead again.
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Put in pan; when again double in bulk bake 45 minutes.
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BARLEY MUFFINS
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1-1/4 cups whole wheat flour
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1 cup barley meal
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1/2 teaspoon salt
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3 teaspoons baking powder
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1 egg
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1-1/4 cups sour milk
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1/2 teaspoon soda
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2 tablespoons drippings
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Sift flour, barley meal, salt and baking powder. Dissolve soda in a
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little cold water and add to sour milk. Combine flour mixture and sour
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milk, add beaten egg and melted fat. Bake in muffin pans in a moderate
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oven 25 minutes.
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BARLEY SPOON BREAD
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2 tablespoons pork drippings
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3 cups boiling water
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1 cup barley meal
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2 eggs
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Heat drippings in saucepan until slightly brown, add water and when
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boiling, add barley meal, stirring constantly. Cook in a double
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boiler one-half hour, cool, and add well-beaten yolks. Fold in whites,
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beaten. Bake in greased dish in moderate oven one-half hour.
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BARLEY PUDDING
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5 cups milk
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1/2 cup barley meal
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1/2 teaspoon salt
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1/2 teaspoon ginger
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3/4 cup molasses
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Scald the milk, pour this on the meal and cook in double boiler
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one-half hour; add molasses, salt and ginger. Pour into greased
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pudding dish and bake two hours in a slow oven. Serve either hot or
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cold with syrup.
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BARLEY SCONES
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1 cup whole wheat flour
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1 cup barley meal
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1/2 teaspoon salt
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2 teaspoons baking powder
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3 tablespoons fat
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3/4 cup sour milk
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1/3 teaspoon soda
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Sift flour, barley meal, salt and baking powder together. Add fat.
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Dissolve soda in one tablespoon cold water and add to sour milk.
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Combine flour mixture and sour milk to form a soft dough. Turn out on
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a well-floured board, knead slightly, roll to one-half inch thickness;
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cut in small pieces and bake in a hot oven 15 minutes.
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THE USE OF POTATO
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POTATO BISCUIT
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1 cup mashed lightly packed potato
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2 tablespoons fat
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1 cup whole wheat flour
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1 teaspoons baking powder
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1 teaspoon salt
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About 1/2 cup milk or water in which potatoes were cooked
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Add melted fat to mashed potato. Mix and sift flour, baking powder and
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salt and add to potato mixture, add enough of the milk to make a soft
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dough. Roll out 1/2 inch thick, cut with a biscuit cutter and bake in
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a quick oven for 15 minutes. (If bread flour is used in place of whole
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wheat, the biscuits are slightly lighter and flakier in texture.)
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POTATO BREAD
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1-1/2 cups tightly packed mashed potato
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2-1/2 cups wheat flour
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1 tablespoon warm water
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1/2 yeast cake
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1/2 teaspoon salt
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Make dough as usual. Let rise in warm place for 15 minutes. Mould into
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loaf, put in pan, let rise until double in bulk in warm place. Bake
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for 45 minutes in hot oven.
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POTATO YEAST BREAD
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1/2 cup milk and water or water
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2 tablespoons corn syrup
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4 tablespoons fat
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1-1/2 teaspoons salt
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4 cups boiled potatoes
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8 cups flour
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1/2 cake compressed yeast
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1/4 cup warm water
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Dissolve yeast in the warm water. Add other ingredients and make same
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as any bread.
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POTATO PARKER HOUSE ROLLS
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1/2 cake yeast
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1 cup milk (scalded)
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1 teaspoon fat
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3 tablespoons corn syrup (or 1 tablespoon sugar)
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3-1/2 cups flour
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2 cups potato (mashed and hot)
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1 teaspoon salt
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1 egg
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Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add
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potato and knead until smooth. Let rise until light. Roll thin, fold
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over, bake until brown.
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THE USE OF MIXED GRAINS
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WAR BREAD OR THIRDS BREAD
|
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|
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1 pint milk, or milk and water
|
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2 teaspoons salt
|
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2 tablespoons molasses
|
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1 yeast cake
|
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2 tablespoons fat
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Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal
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and enough whole wheat flour to knead. Let rise, knead, shape, let
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rise again in the pan and bake 45 minutes.
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CORN MEAL AND RYE BREAD
|
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|
|
2 cups lukewarm water
|
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1 cake yeast
|
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2 teaspoons salt
|
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1/3 cup molasses
|
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1-1/4 cup rye flour
|
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1 cup corn meal
|
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3 cups bread flour
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Dissolve yeast cake in water, add remaining ingredients, and mix
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thoroughly. Let rise, shape, let rise again and bake.
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BOSTON BROWN BREAD
|
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|
|
1 cup rye meal
|
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1 cup cornmeal
|
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1 cup graham flour
|
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2 cups sour milk
|
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1-3/4 teaspoons soda
|
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1-1/2 teaspoons salt
|
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3/4 cup molasses
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Beat well. Put in greased covered molds, steam 2 to 3 hours.
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BREAD MUFFINS
|
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|
|
2 cups bread crumbs
|
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1/3 cup flour
|
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1 tablespoon fat, melted
|
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1-1/2 cups milk
|
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1 egg
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2 teaspoons baking powder
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1/2 teaspoon salt
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Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg
|
|
yolks, dry ingredients sifted together and fat. Fold in beaten whites
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of eggs. Bake in muffin tins in moderate oven for 15 minutes.
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CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS
|
|
|
|
1/3 cup boiling water
|
|
1 cup cornmeal
|
|
1/4 teaspoon soda
|
|
1/4 cup molasses
|
|
1 cup whole wheat flour
|
|
1 cup rye flour
|
|
3 teaspoons baking powder
|
|
1 teaspoon salt
|
|
1 cup milk
|
|
1/3 cup raisins cut in halves
|
|
1/4 cup chopped nuts
|
|
2 tablespoons fat
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|
|
Scald meal with boiling water, mix soda and molasses. Mix dry
|
|
ingredients, mix all thoroughly. Bake in muffin pans one-half hour.
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SOY BEAN MEAL BISCUIT
|
|
|
|
1 cup soy bean meal or flour
|
|
1 cup whole wheat
|
|
1-1/2 teaspoons salt
|
|
4 teaspoons baking powder
|
|
1 tablespoon corn syrup
|
|
2 tablespoons fat
|
|
1 cup milk
|
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|
|
Sift dry ingredients. Cut in fat. Add liquid to make soft dough. Roll
|
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one-half inch thick. Cut and bake 12 to 15 minutes in hot oven.
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EMERGENCY BISCUIT
|
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|
|
1 cup whole wheat flour
|
|
1 cup cornmeal
|
|
1 tablespoon fat
|
|
1/2 teaspoon soda
|
|
1 cup sour milk
|
|
1 teaspoon salt
|
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|
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Mix as baking powder biscuit. Drop by spoonfuls on greased baking
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|
sheet. Bake 15 minutes in hot oven.
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PANCAKES AND WAFFLES
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SOUR MILK PANCAKES
|
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|
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1 cup sour milk
|
|
1/2 cup cooked cereal or
|
|
1 cup bread crumbs
|
|
1 tablespoon melted fat
|
|
1 egg
|
|
3/4 cup whole wheat flour
|
|
1 teaspoon soda
|
|
1/8 teaspoon salt
|
|
|
|
Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix
|
|
soda with sour milk and add to other ingredients.
|
|
|
|
|
|
SPLIT PEA PANCAKES
|
|
|
|
2 cups split peas
|
|
2 egg whites
|
|
1/3 cup flour
|
|
1 cup milk
|
|
2 egg yolks
|
|
2 tablespoons pork drippings
|
|
1/8 teaspoon cayenne
|
|
1 teaspoon salt
|
|
1 teaspoonful baking powder
|
|
|
|
Soak peas over night, cook, and when tender, put through a food
|
|
chopper and mix the ingredients. Bake on hot greased griddle.
|
|
|
|
|
|
BREAD GRIDDLE CAKES
|
|
|
|
2 cups sour milk
|
|
2 cups bread
|
|
|
|
Let stand until soft
|
|
|
|
Put through colander. For each one pint use:
|
|
|
|
1 egg
|
|
1 teaspoon soda
|
|
2 teaspoons sugar
|
|
1/4 teaspoon salt
|
|
3/4 cup flour
|
|
1 egg beaten
|
|
|
|
Mix well; bake at once on hot greased griddle.
|
|
|
|
|
|
OATMEAL PANCAKES
|
|
|
|
2 cups oatmeal
|
|
1 tablespoon melted fat
|
|
1/8 teaspoon salt
|
|
|
|
Add:
|
|
|
|
1 egg beaten into a cupful of milk
|
|
1 cupful flour into which has been sifted 1 teaspoonful baking
|
|
powder.
|
|
|
|
Beat well. Cook on a griddle. This is an excellent way to use
|
|
left-over oatmeal.
|
|
|
|
|
|
POTATO PANCAKES
|
|
|
|
2 cups of chopped potato
|
|
1/2 cup milk
|
|
1 egg
|
|
1 teaspoon salt
|
|
2 cups flour
|
|
5 teaspoons of baking powder
|
|
2 cups of hot water
|
|
|
|
Parboil potatoes in the skins for fifteen minutes. Pare and chop fine
|
|
or put through food chopper. Mix potatoes, milk, eggs and salt. Sift
|
|
the flour and baking powder and stir into a smooth batter. Thin with
|
|
hot water as necessary. Bake on a greased griddle.
|
|
|
|
|
|
RICE WAFFLES
|
|
|
|
1 cup cold boiled rice
|
|
1-1/2 cups milk
|
|
2 eggs
|
|
2 cups flour
|
|
1/3 teaspoon salt
|
|
1 tablespoon melted fat
|
|
4 teaspoons baking powder
|
|
|
|
Add milk to rice and stir until smooth. Add salt, egg yolks beaten;
|
|
add flour sifted with baking powder and salt; add fat; add stiffly
|
|
beaten whites.
|
|
|
|
|
|
RICE GRIDDLE CAKES
|
|
|
|
1/2 cup boiled rice
|
|
1/2 cup flour
|
|
3 tablespoons fat
|
|
1 pint milk
|
|
2/3 teaspoon salt
|
|
1/2 teaspoon soda
|
|
|
|
Stir rice in milk. Let stand one-half hour. Add other ingredients,
|
|
having dissolved soda in one tablespoon cold water.
|
|
|
|
|
|
CORNMEAL WAFFLES
|
|
|
|
1 cup cornmeal
|
|
1/2 cup flour
|
|
1/2 teaspoon salt
|
|
2 teaspoons baking powder
|
|
1/4 cup corn syrup
|
|
1 egg
|
|
1 pint milk
|
|
1 tablespoon fat
|
|
|
|
Cook cornmeal and milk in double boiler 10 minutes. Sift dry
|
|
ingredients. Add milk, cornmeal; beaten yolks; fat, beaten whites.
|
|
|
|
|
|
CORNMEAL AND RYE WAFFLES
|
|
|
|
1 cup rye flour
|
|
3/4 cup cornmeal
|
|
1 teaspoon salt
|
|
4 teaspoons baking powder
|
|
1 tablespoon melted fat
|
|
2 eggs
|
|
1-1/4 cups milk
|
|
|
|
Sift dry ingredients. Add beaten yolks added to milk. Add fat and
|
|
stiffly beaten whites. If waffles are not crisp add more liquid.
|
|
|
|
[Illustration: Each Food Shown is Equivalent in Protein to the Platter
|
|
of Meat in the Center of the Picture.]
|
|
|
|
|
|
|
|
|
|
SAVE MEAT
|
|
|
|
_REASONS WHY OUR GOVERNMENT HAS ASKED US TO SAVE MEAT WITH PRACTICAL
|
|
RECIPES FOR MEAT CONSERVATION_
|
|
|
|
|
|
As a nation we eat and waste 80 per cent. more meat than we require to
|
|
maintain health. This statement, recently issued by the United States
|
|
Food Administration, is appalling when we consider that there is a
|
|
greater demand for meat in the world to-day than ever before, coupled
|
|
with a greatly decreased production. The increase in the demand for
|
|
meat and animal products is due to the stress of the war. Millions of
|
|
men are on the fighting line doing hard physical labor, and require
|
|
a larger food allowance than when they were civilians. To meet
|
|
the demand for meat and to save their grains, our Allies have been
|
|
compelled to kill upward of thirty-three million head of their stock
|
|
animals, and they have thus stifled their animal production. This was
|
|
burning the candle at both ends, and they now face increased demand
|
|
handicapped by decreased production.
|
|
|
|
America must fill the breach. Not only must we meet the present
|
|
increased demand, but we must be prepared as the war advances to meet
|
|
an even greater demand for this most necessary food. The way out of
|
|
this serious situation is first to reduce meat consumption to the
|
|
amount really needed and then to learn to use other foods that will
|
|
supply the food element which is found in meat. This element is called
|
|
protein, and we depend upon it to build and repair body tissues.
|
|
|
|
Although most persons believe that protein can only be obtained
|
|
from meat, it is found in many other foods, such as milk, skim milk,
|
|
cheese, cottage cheese, poultry, eggs, fish, dried peas, beans, cow
|
|
peas, lentils and nuts. For instance, pound for pound, salmon, either
|
|
fresh or canned, equals round steak in protein content; cream cheese
|
|
contains one-quarter more protein and three times as much fat; peanuts
|
|
(hulled) one-quarter more protein and three and a half times as much
|
|
fat; beans (dried) a little more protein and one-fifth as much fat;
|
|
eggs (one dozen) about the same in protein and one-half more fat. It
|
|
is our manifest duty to learn how to make the best use of these foods
|
|
in order to save beef, pork and mutton, to be shipped across the sea.
|
|
This means that the housekeeper has before her the task of training
|
|
the family palate to accept new food preparations. Training the family
|
|
palate is not easy, because bodies that have grown accustomed to
|
|
certain food combinations find it difficult to get along without them,
|
|
and rebel at a change. If these habits of diet are suddenly disturbed
|
|
we may upset digestion, as well as create a feeling of dissatisfaction
|
|
which is equally harmful to physical well-being. The wise housekeeper
|
|
will therefore make her changes gradually.
|
|
|
|
In reducing meat in the diet of a family that has been used to having
|
|
meat twice a day, it will be well to start out with meat once a day
|
|
and keep up this régime for a couple of weeks. Then drop meat for a
|
|
whole day, supplying in its stead a meat substitute dish that will
|
|
furnish the same nutriment. After a while you can use meat substitutes
|
|
at least twice a week without disturbing the family's mental or
|
|
physical equilibrium. It would be well also to introduce dishes
|
|
that extend the meat flavor, such as stews combined with dumplings,
|
|
hominy, or rice; pot pies or short cakes with a dressing of meat and
|
|
vegetables; meat loaf, souffle or croquettes in which meat is combined
|
|
with bread crumbs, potato or rice.
|
|
|
|
Meat eating is largely a matter of flavor. If flavor is supplied,
|
|
the reduction of meat in the diet can be made with little annoyance.
|
|
Nutrition can always be supplied in the other dishes that accompany
|
|
the meal, as a certain proportion of protein is found in almost every
|
|
food product. The meat that we use to obtain flavor in sauces and
|
|
gravies need not be large in quantity, nor expensive in cut. The poor
|
|
or cheap cuts have generally more flavor than the expensive ones,
|
|
the difference being entirely in texture and tenderness, freedom from
|
|
gristle and inedible tissue. There are many cereals, such as rice,
|
|
hominy, cornmeal, samp and many vegetable dishes, especially dried
|
|
beans of all kinds, that are greatly improved by the addition of meat
|
|
sauce and when prepared in this way may be served as the main dish of
|
|
a meal.
|
|
|
|
Dr. Harvey W. Wiley has stated that the meat eating of the future will
|
|
not be regarded as a necessity so much as it has been in the past, and
|
|
that meat will be used more as a condimental substance. Europe has for
|
|
years used meat for flavor rather than for nutriment. It would seem
|
|
that the time has come for Americans to learn the use of meat for
|
|
flavor and to utilize more skillfully the protein of other foods.
|
|
|
|
It may be difficult to convince the meat lover that he can radically
|
|
reduce the proportion of meat in his diet without detriment to health.
|
|
Many persons adhere to the notion that you are not nourished unless
|
|
you eat meat; that meat foods are absolutely necessary to maintain the
|
|
body strength. This idea is entirely without foundation, for the foods
|
|
mentioned as meat substitutes earlier in this chapter can be made to
|
|
feed the world, and feed it well--in fact, no nation uses so large a
|
|
proportion of meat as America.
|
|
|
|
The first step, therefore, in preparing ourselves to reduce meat
|
|
consumption is to recognize that only a small quantity of meat is
|
|
necessary to supply sufficient protein for adult life. The growing
|
|
child or the youth springing into manhood needs a larger percentage of
|
|
meat than the adult, and in apportioning the family's meat ration this
|
|
fact should not be overlooked.
|
|
|
|
The second step is to reduce the amount purchased, choosing cuts that
|
|
contain the least waste, and by utilizing with care that which we do
|
|
purchase. Fat, trimmings, and bones all have their uses and should be
|
|
saved from the garbage pail.
|
|
|
|
Careful buying, of course, depends on a knowledge of cuts, a study
|
|
of the percentage of waste in each cut, and the food value of the
|
|
different kinds of meat. Make a study of the different cuts, as shown
|
|
in the charts on pages 36, 37, and armed with this knowledge go forth
|
|
to the butcher for practical buying.
|
|
|
|
Then comes the cooking, which can only be properly done when the
|
|
fundamental principles of the cooking processes, such as boiling,
|
|
braising, broiling, stewing, roasting and frying are understood.
|
|
Each cut requires different handling to secure the maximum amount of
|
|
nutriment and flavor. The waste occasioned by improper cooking is a
|
|
large factor in both household and national economy.
|
|
|
|
It has been estimated that a waste of an ounce each day of edible meat
|
|
or fat in the twenty million American homes amounts to 456,000,000
|
|
pounds of valuable animal food a year. At average dressed weights,
|
|
this amounts to 875,000 steers, or over 3,000,000 hogs. Each
|
|
housekeeper, therefore, who saves her ounce a day aids in this
|
|
enormous saving, which will mean so much in the feeding of our men on
|
|
the fighting line.
|
|
|
|
So the housekeeper who goes to her task of training the family palate
|
|
to accept meat substitutes and meat economy dishes, who revolutionizes
|
|
her methods of cooking so as to utilize even "the pig's squeak," will
|
|
be doing her bit toward making the world safe for democracy.
|
|
|
|
The following charts, tables of nutritive values and suggested menus
|
|
have been arranged to help her do this work. The American woman has
|
|
her share in this great world struggle, and that is the intelligent
|
|
conservation of food.
|
|
|
|
|
|
SELECTION OF MEAT
|
|
|
|
BEEF--Dull red as cut, brighter after exposure to air; lean, well
|
|
mottled with fat; flesh, firm; fat, yellowish in color. Best beef from
|
|
animal 3 to 5 years old, weighing 900 to 1,200 pounds. Do not buy wet,
|
|
soft, or pink beef.
|
|
|
|
VEAL--Flesh pink. (If white, calf was bled before killed or animal too
|
|
young.) The fat should be white.
|
|
|
|
MUTTON--Best from animal 3 years old. Flesh dull red, fat firm and
|
|
white.
|
|
|
|
LAMB--(Spring Lamb 3 months to 6 months old; season, February to
|
|
March.) Bones of lamb should be small; end of bone in leg of lamb
|
|
should be serrated; flesh pink, and fat white.
|
|
|
|
PORK--The lean should be fine grained and pale pink. The skin should
|
|
be smooth and clear. If flesh is soft, or fat yellowish, pork is not
|
|
good.
|
|
|
|
|
|
SELECTION OF TOUGHER CUTS AND THEIR USES
|
|
|
|
Less expensive cuts of meat have more nourishment than the more
|
|
expensive, and if properly cooked and seasoned, have as much
|
|
tenderness. Tough cuts, as chuck or top sirloin, may be boned and
|
|
rolled and then roasted by the same method as tender cuts, the only
|
|
difference will be that the tougher cuts require longer cooking. Have
|
|
the bones from rolled meats sent home to use for soups. Corned beef
|
|
may be selected from flank, naval, plate or brisket. These cuts are
|
|
more juicy than rump or round cuts.
|
|
|
|
1. _For pot roast_ use chuck, crossrib, round, shoulder, rump or top
|
|
sirloin.
|
|
|
|
2. _For stew_ use shin, shoulder, top sirloin or neck.
|
|
|
|
3. _For steaks_ use flank, round or chuck. If these cuts are pounded,
|
|
or both pounded and rubbed with a mixture of 1 part vinegar and 2
|
|
parts oil before cooking, they will be very tender.
|
|
|
|
4. _Soups_--Buy shin or neck. The meat from these may be utilized
|
|
by serving with horseradish or mustard sauce, or combined with equal
|
|
amount of fresh meat for meat loaf, scalloped dish, etc.
|
|
|
|
|
|
DRY METHODS
|
|
|
|
1. _Roasting or Baking_--Oven roasting or baking is applied to roasts.
|
|
|
|
Place the roast in a hot oven, or if gas is used, put in the broiling
|
|
oven to sear the outside quickly, and thus keep in the juices.
|
|
Salt, pepper and flour. If an open roasting pan is used place a few
|
|
tablespoonfuls of fat and 1 cup of water in the pan, which should be
|
|
used to baste the roast frequently. If a covered pan is used basting
|
|
is unnecessary.
|
|
|
|
Beef or mutton (5 to 8 lbs.) 10 min. to the lb. 10 min. extra
|
|
Lamb (5 to 8 lbs.) 12 min. to the lb. 12 min. extra
|
|
Veal (5 to 8 lbs.) 15 min. to the lb. 15 min. extra
|
|
Pork (5 to 8 lbs.) 25 min. to the lb. 25 min. extra
|
|
Turkey 20 min. to the lb.
|
|
Chicken 30 min. to the lb.
|
|
Duck 30 min. to the lb.
|
|
Goose 30 min. to the lb.
|
|
Game 30 min. to the lb.
|
|
|
|
2. _Broiling_--Cooking over or under clear fire. This method is used
|
|
for chops or steaks.
|
|
|
|
Sear the meat on both sides. Then reduce the heat and turn the meat
|
|
frequently. Use no fat.
|
|
|
|
_Time Table_--(Count time after meat is seared).
|
|
1/2 inch chops or steaks, 5 minutes
|
|
1 inch chops or steaks, 10 minutes
|
|
2 inch chops or steaks, 15 to 18 minutes
|
|
|
|
3. _Pan Broiling_--Cooking in pan with no fat. _Time table same as for
|
|
broiling_ chops, steaks, etc.
|
|
|
|
4. _Sautéing_--Cooking in pan in small amount of fat. Commonly
|
|
termed "frying." Used for steaks, chops, etc. _Time table same as for
|
|
broiling._
|
|
|
|
|
|
MOIST METHODS
|
|
|
|
1. Boiling--Cooking in boiling water--especially poultry, salt meats,
|
|
etc.
|
|
|
|
2. Steaming--A method of cooking by utilizing steam from boiling
|
|
water, which retains more food value than any other. Too seldom
|
|
applied to meats.
|
|
|
|
3. Frying--Cooking by immersion in hot fat at temperature 400 to 450
|
|
degrees Fahrenheit. Used for croquettes, etc.
|
|
|
|
If a fat thermometer is not available, test by using small pieces of
|
|
bread. Put into heated fat:
|
|
|
|
A--For croquettes made from food requiring little cooking, such as
|
|
oysters, or from previously cooked mixtures, as rice, fish or meat
|
|
croquettes, bread should brown in one-half minute.
|
|
|
|
B--For mixtures requiring cooking, as doughnuts, fritters, etc., bread
|
|
should brown in one minute.
|
|
|
|
|
|
COMBINATION METHODS
|
|
|
|
1. Pot Roasting--Cooking (by use of steam from small amount of water)
|
|
tough cuts of meat which have been browned but not cooked thoroughly.
|
|
|
|
Season meat. Dredge with flour. Sear in hot pan until well browned.
|
|
Place oil rack in pot containing water to height of one inch, but do
|
|
not let water reach the meat. Keep water slowly boiling. Replenish as
|
|
needed with boiling water. This method renders tough cuts tender, but
|
|
requires several hours cooking.
|
|
|
|
2. Stewing--A combination of methods which draws part of flavor into
|
|
gravy and retains part in pieces which are to be used as meat.
|
|
|
|
Cut meat into pieces suitable for serving. Cover one-half of meat with
|
|
cold water. Let stand one hour. Bring slowly to boiling point. Dredge
|
|
other half of meat with flour and brown in small amount of fat. Add
|
|
to the other mixture and cook slowly 1-1/2 to 2 hours, or until tender,
|
|
adding diced vegetables, thickening and seasoning as desired one-half
|
|
hour before cooking is finished.
|
|
|
|
3. Fricasseeing--Cooking in a sauce until tender, meat which has been
|
|
previously browned but not cooked throughout.
|
|
|
|
Brown meat in small amount of fat. Place in boiling water to cover.
|
|
Cook slowly until tender. To 1 pint of water in which meat is cooked,
|
|
add 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 cup
|
|
milk, thoroughly blended. When at boiling point, add one beaten egg, 1
|
|
tablespoon chopped parsley and 1 tablespoon cold water well mixed, Add
|
|
cooked meat and serve.
|
|
|
|
[Illustration: VEAL]
|
|
|
|
Neck for stews.
|
|
|
|
Shoulder for inexpensive chops.
|
|
|
|
Sweetbread--broiled or creamed.
|
|
|
|
Breast for roast or pot roast.
|
|
|
|
Loin for roast.
|
|
|
|
Rump for stews.
|
|
|
|
Cutlet for broiling.
|
|
|
|
[Illustration: BEEF]
|
|
|
|
[Illustration: LAMB AND MUTTON]
|
|
|
|
Neck--use for stews.
|
|
|
|
Shoulder for cheaper chops.
|
|
|
|
Breast for roast
|
|
|
|
Ribs for chops or crown roast.
|
|
|
|
Loin for roast.
|
|
|
|
Flank for stews.
|
|
|
|
Leg for cutlet and roast.
|
|
|
|
[Illustration: PORK]
|
|
|
|
Head for cheese.
|
|
|
|
Shoulder same as ham but have it boned. Has same flavor and is much
|
|
cheaper.
|
|
|
|
Loin used for chops or roast.
|
|
|
|
Ham for boiling, roasting or pan broiling.
|
|
|
|
|
|
LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED
|
|
TO THEIR USE
|
|
|
|
| ANIMAL |
|
|
ORGAN | SOURCE | METHODS OF COOKING
|
|
-------------+------------+--------------------------
|
|
Brains | Sheep | Broiled or scrambled
|
|
| Pork | with egg
|
|
-------------+------------+--------------------------
|
|
| Veal |
|
|
Heart | Pork | Stuffed, baked or broiled
|
|
| Beef |
|
|
-------------+------------+--------------------------
|
|
| Beef |
|
|
Kidney | Lamb | Stewed or sauted
|
|
| Veal |
|
|
-------------+------------+-------------------------
|
|
| Beef | Fried, boiled, sauted or
|
|
Liver | Veal | broiled
|
|
| Lamb |
|
|
-------------+------------+-------------------------
|
|
Sweetbreads | Young Veal | Creamed, broiled
|
|
| Young Beef |
|
|
-------------+------------+-------------------------
|
|
Tail | Beef | Soup or boiled
|
|
| Pork |
|
|
-------------+------------+-------------------------
|
|
Tongue | Beef | Boiled, pickled, corned
|
|
| Pork |
|
|
-------------+------------+-------------------------
|
|
Tripe | Veal | Broiled or boiled
|
|
-------------+------------+-------------------------
|
|
Fat | All Animals| Fried out for cooking or
|
|
| | soap making
|
|
-------------+------------+-------------------------
|
|
| | Pickled or boiled or used
|
|
Pigs Feet | Pork | with meat from head
|
|
| | for head cheese
|
|
-------------+------------+--------------------------
|
|
|
|
|
|
COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES
|
|
|
|
|Carbo- |Mineral|
|
|
| Water |Protein| Fat |hydrate|Matter |Calories
|
|
Name | % | % | % | % | % | per lb.
|
|
-------------+-------+-------+-------+-------+-------+--------
|
|
Cheese | 34.2 | 25.2 | 31.7 | 2.4 | 3.8 | 1,950
|
|
Eggs | 73.7 | 13.4 | 10.5 | ... | 1.0 | 720
|
|
Milk | 87.0 | 3.3 | 4.0 | 5.0 | 0.7 | 310
|
|
Beef | 54.8 | 23.5 | 20.4 | ... | 1.2 | 1,300
|
|
Cod | 58.5 | 11.1 | 0.2 | ... | 0.8 | 209
|
|
Salmon | 64.0 | 22.0 | 12.8 | ... | 1.4 | 923
|
|
Peas | 85.3 | 3.6 | 0.2 | 9.8 | 1.1 | 252
|
|
Baked Beans | 68.9 | 6.9 | 2.5 | 19.6 | 2.1 | 583
|
|
Lentils | 15.9 | 25.1 | 1.0 | 56.1 | 1.1 | 1,620
|
|
Peanuts | 9.2 | 25.8 | 38.6 | 24.4 | 0.2 | 2,490
|
|
String Beans | 93.7 | 1.1 | 0.1 | 3.8 | 1.3 | 92
|
|
Walnuts | 2.5 | 18.4 | 64.4 | 13.0 | 1.7 | 3,182
|
|
Almonds | 4.8 | 21.0 | 54.9 | 17.3 | 2.0 | 2,940
|
|
|
|
|
|
|
|
THE ECONOMY OF MEAT AND MEAT SUBSTITUTES
|
|
|
|
|
|
Don't buy more than your family actually needs. Study and know what
|
|
the actual needs are, and you will not make unnecessary expenditures.
|
|
|
|
Learn what the various cuts of meat are, what they can be used for,
|
|
and which are best suited to the particular needs of your household.
|
|
|
|
Study the timeliness of buying certain cuts of meats. There are days
|
|
when prices are lower than normal.
|
|
|
|
Always check the butcher's weights by watching him closely or by
|
|
weighing the goods on scales of your own.
|
|
|
|
Always buy a definite quantity. Ask what the pound rate is, and note
|
|
any fractional part of the weight. Don't ask for "ten or twenty cents'
|
|
worth."
|
|
|
|
Select your meat or fish personally. There is no doubt that high
|
|
retail prices are due to the tendency of many housewives to do their
|
|
buying by telephone or through their servants.
|
|
|
|
Test the freshness of meat and fish. Staleness of meat and fish is
|
|
shown by loose and flabby flesh. The gills of fresh fish are red and
|
|
the fins stiff.
|
|
|
|
Make all the purchases possible at a public market, if you can walk
|
|
to it, or if carfare will not make too large an increase in the amount
|
|
you have set aside for the day's buying.
|
|
|
|
A food chopper can be made to pay for itself in a short time by the
|
|
great variety of ways it furnishes of utilizing left-overs.
|
|
|
|
If possible, buy meat trimmings. They cost 20 cents a pound and can be
|
|
used in many ways.
|
|
|
|
Buy the ends of bacon strips. They are just as nutritious as sliced
|
|
bacon and cost 50 per cent. less.
|
|
|
|
Learn to use drippings in place of butter for cooking purposes.
|
|
|
|
Buy cracked eggs. They cost much less than whole ones and are usually
|
|
just as good.
|
|
|
|
Keep a stock pot. Drop into it all left-overs. These make an excellent
|
|
basis for soup stock.
|
|
|
|
Don't throw away the heads and bones of fish. Clean them and use them
|
|
with vegetables for fish chowder or cream of fish soup.
|
|
|
|
Study attractive ways of serving food. Plain, cheap, dishes can be
|
|
made appetizing if they look attractive on the table.
|
|
|
|
Experiment with meat substitutes. Cheese, dried vegetables and the
|
|
cheaper varieties of fish can supply all the nutriment of meat at a
|
|
much lower cost.
|
|
|
|
Don't do your cooking "by guess." If the various ingredients are
|
|
measured accurately, the dish will taste better and cost less.
|
|
|
|
Don't buy delicatessen food if you can possibly avoid it. Delicatessen
|
|
meals cost 15 per cent. more than the same meals cooked at home, and
|
|
the food is not as nourishing. You pay for the cooking and the rent of
|
|
the delicatessen store, as well as the proprietor's profit.
|
|
|
|
Don't pay five or ten cents more a dozen for white eggs in the belief
|
|
that they are superior to brown eggs. The food value of each is the
|
|
same. The difference in shell color is due to the breed of hen.
|
|
|
|
Tell the butcher to give you the trimmings of chicken, i.e., the head,
|
|
feet, fat and giblets. They make delicious chicken soup. The feet
|
|
contain gelatine, which gives soup consistency.
|
|
|
|
Buy a tough, and consequently less expensive, chicken and make it
|
|
tender by steaming it for three hours before roasting.
|
|
|
|
Don't put meat wrapped in paper into the ice-box, as the paper tends
|
|
to absorb the juices.
|
|
|
|
Try to find a way to buy at least a part of your meats and eggs direct
|
|
from the farm. You will get fresher, better food, and if it is sent by
|
|
parcels post it can usually be delivered to your table for much less
|
|
than city prices.
|
|
|
|
|
|
MEAT ECONOMY DISHES
|
|
|
|
|
|
MOCK DUCK
|
|
|
|
1 flank steak
|
|
1 teaspoon salt
|
|
1 teaspoon pepper
|
|
1 teaspoon Worcestershire sauce
|
|
1 cup breadcrumbs
|
|
1 tablespoon onion juice
|
|
1 tablespoon chopped parsley
|
|
1/2 teaspoon poultry seasoning
|
|
1 pint boiling water
|
|
1/3 cup of whole wheat flour
|
|
|
|
Reserve the water and the flour. Mix other ingredients. Spread
|
|
on steak. Roll the steak and tie. Roll in the flour. Brown in two
|
|
tablespoons of fat. Add the water--cover and cook until tender.
|
|
|
|
|
|
BEEF STEW
|
|
|
|
1 lb. of meat from the neck, cross ribs, shin or knuckles
|
|
1 sliced onion
|
|
3/4 cup carrots
|
|
1/2 cup turnips
|
|
1 cup potatoes
|
|
1 teaspoon salt
|
|
1/4 teaspoon pepper
|
|
1/2 cup flour
|
|
1 quart water
|
|
|
|
Soak one-half of the meat, cut in small pieces, in the quart of water
|
|
for one hour. Heat slowly to boiling point. Season the other half
|
|
of the meat with salt and pepper. Roll in flour. Brown in three
|
|
tablespoons of fat with the onion. Add to the soaked meat, which has
|
|
been brought to the boiling point. Cook one hour or until tender.
|
|
Add the vegetables, and flour mixed with half cup of cold water. Cook
|
|
until vegetables are tender.
|
|
|
|
|
|
HAM SOUFFLE
|
|
|
|
1-1/2 cups breadcrumbs
|
|
2 cups scalded milk
|
|
1-1/2 cups chopped cooked ham
|
|
2 egg yolks
|
|
1 tablespoon chopped parsley
|
|
1 teaspoon minced onion
|
|
1/2 teaspoon paprika
|
|
2 egg whites
|
|
|
|
|
|
PARSLEY SAUCE
|
|
|
|
2 tablespoons butter
|
|
3 tablespoons flour
|
|
1 cup milk
|
|
1/2 teaspoon salt
|
|
2 tablespoons chopped parsley
|
|
|
|
For the soufflé, cook together breadcrumbs and milk for two minutes.
|
|
Remove from fire, add ham and mix well. Add egg yolks, first beating
|
|
these well; also the parsley (one tablespoon), onion and paprika. Fold
|
|
in, last of all, the egg whites whipped to a stiff, dry froth. Turn
|
|
quickly into a well-greased baking dish and bake in moderate oven for
|
|
thirty-five minutes, or until firm to the touch; meantime, make the
|
|
parsley sauce, so that both can be served instantly when the soufflé
|
|
is done; then it will not fall and grow tough.
|
|
|
|
For the parsley sauce, melt the butter in saucepan and stir in the
|
|
flour, stirring until perfectly smooth, then add the milk slowly,
|
|
stirring constantly; cook until thick, stir in the parsley and salt,
|
|
and serve at once in a gravy boat.
|
|
|
|
|
|
BATTLE PUDDING
|
|
|
|
BATTER
|
|
|
|
1 cup flour
|
|
1/2 cup milk
|
|
2 teaspoons baking powder
|
|
1 egg
|
|
4 tablespoons water
|
|
1/2 teaspoon salt
|
|
|
|
FILLING
|
|
|
|
2 cups coarsely chopped cold cooked meat
|
|
1 tablespoon drippings
|
|
1 medium-sized potato
|
|
1 cup stock or hot water
|
|
salt and pepper
|
|
1 small onion
|
|
|
|
Any cold meat may be used for this. Cut it into inch pieces. Slice the
|
|
onion and potato and fry in drippings until onion is slightly browned.
|
|
Add the meat and stock, or hot water, or dissolve in hot water any
|
|
left-over meat gravy. Cook all together until potato is soft, but not
|
|
crumbled; season with the pepper and salt. Thicken with a tablespoon
|
|
of flour and turn into a pudding dish.
|
|
|
|
Make a batter by sifting together flour, baking-powder and salt; stir
|
|
in the egg and milk, mixed with the water. Beat hard until free from
|
|
lumps, then pour over meat and vegetables in the pudding and bake
|
|
until brown.
|
|
|
|
|
|
CHINESE MUTTON
|
|
|
|
1 pint chopped cooked mutton
|
|
1 head shredded lettuce
|
|
1 can cooked peas
|
|
1/8 teaspoon pepper
|
|
1 tablespoon fat
|
|
1-1/2 cups broth
|
|
1 teaspoon of salt
|
|
|
|
Cook 15 minutes. Serve as a border around rice.
|
|
|
|
|
|
SHEPHERD'S PIE
|
|
|
|
2 cups chopped cooked mutton
|
|
1 teaspoon salt
|
|
1/8 teaspoon pepper
|
|
1/4 teaspoon curry powder
|
|
2 cups hominy
|
|
1 cup peas or carrots
|
|
1/2 pint of brown sauce or water
|
|
|
|
Put meat and vegetables in baking dish. Cover with rice, hominy, or
|
|
samp, which has been cooked. Bake until brown.
|
|
|
|
|
|
SCALLOPED HAM AND HOMINY
|
|
|
|
2 cups hominy (cooked)
|
|
1 cup chopped cooked ham
|
|
1/3 cup fat
|
|
1/3 cup flour
|
|
1 teaspoon of salt
|
|
1/8 teaspoon mustard
|
|
1/8 teaspoon cayenne
|
|
1 egg
|
|
1 cup milk
|
|
1/2 cup water
|
|
|
|
Melt the fat. Add the dry ingredients and the liquid slowly. When
|
|
at boiling point, add hominy and ham. Stir in the egg. Place in a
|
|
baking-dish. Cover with buttered crumbs. Bake until brown.
|
|
|
|
|
|
BEEF LOAF
|
|
|
|
1 tablespoon lemon juice
|
|
1 tablespoon sour pickle
|
|
2 teaspoons salt
|
|
1/8 teaspoon cayenne
|
|
1 teaspoon celery salt
|
|
|
|
To 1 tablespoon of gelatine, softened in 1/2 cup of cold water add 1
|
|
cup of hot tomato juice and pulp. Add seasoned meat. Chill and slice.
|
|
May be served with salad dressing.
|
|
|
|
|
|
BAKED HASH
|
|
|
|
1 cup chopped cooked meat
|
|
2 cups raw potato, cut fine
|
|
1 tablespoon onion juice
|
|
2 tablespoons chopped parsley
|
|
1/8 teaspoon pepper
|
|
1/4 cup drippings
|
|
1/2 cup gravy or water
|
|
|
|
Melt fat in frying pan. Put in all the other ingredients. Cook over a
|
|
slow fire for 1/2 hour. Fold and serve as omelet.
|
|
|
|
|
|
MEAT SHORTCAKE
|
|
|
|
1-1/2 cups flour
|
|
1/2 teaspoon salt
|
|
3 tablespoons shortening
|
|
2 teaspoons baking powder
|
|
2 cups chopped, cooked meat
|
|
1 teaspoon onion juice
|
|
1/2 cup gravy or soup stock
|
|
Salt and pepper
|
|
3/4 cup milk and water
|
|
|
|
Mix flour, salt and baking powder. Rub in shortening, and mix to dough
|
|
with milk and water. Roll out to quarter of an inch thickness, bake
|
|
in layer cake tins. Put together with the chopped meat mixed with the
|
|
onion and seasoning, and heated hot with the gravy or stock. If stock
|
|
is used, thicken with a tablespoon of flour mixed with one of butter,
|
|
or butter substitute. Serve as soon as put together. Cold cooked fish
|
|
heated in cream sauce may be used for a filling instead of the meat.
|
|
|
|
|
|
SCRAPPLE
|
|
|
|
Place a pig's head in 4 quarts of cold water and bring slowly to the
|
|
boil. Skim carefully and season the liquid highly with salt, cayenne
|
|
and a teaspoon of rubbed sage. Let the liquid simmer gently until the
|
|
meat falls from the bones. Strain off the liquid, remove the bones,
|
|
and chop the meat fine.
|
|
|
|
Measure the liquid and allow 1 cup of sifted cornmeal to 3 cups of
|
|
liquid. Blend the cornmeal in the liquid and simmer until it is the
|
|
consistency of thick porridge. Stir in the chopped meat and pour in
|
|
greased baking pans to cool. One-third buckwheat may be used instead
|
|
of cornmeal, and any kind of chopped meat can be blended with the pork
|
|
if desired. Any type of savory herb can also be used, according to
|
|
taste.
|
|
|
|
When scrapple is to be eaten, cut into one-half inch slices, dredge
|
|
with flour, and brown in hot fat.
|
|
|
|
|
|
FISH AS A MEAT SUBSTITUTE
|
|
|
|
As the main course at a meal, fish may be served accompanied by
|
|
vegetables or it may be prepared as a "one-meal dish" requiring only
|
|
bread and butter and a simple dessert to complete a nutritious and
|
|
well balanced diet. A lack of proper knowledge of selection of fish
|
|
for the different methods of cooking, and the improper cooking of
|
|
fish once it is acquired, are responsible to a large extent for the
|
|
prejudice so frequently to be found against the use of fish.
|
|
|
|
The kinds of fish obtainable in different markets vary somewhat, but
|
|
the greatest difficulty for many housekeepers seems to be, to know
|
|
what fish may best be selected for baking, broiling, etc., and the
|
|
tests for fish when cooked. An invariable rule for cooking fish is
|
|
to apply high heat at first, until the flesh is well seared so as to
|
|
retain the juices; then a lower temperature until the flesh is cooked
|
|
throughout. Fish is thoroughly cooked when the flesh flakes. For
|
|
broiling or pan broiling, roll fish in flour or cornmeal, preferably
|
|
the latter, which has been well seasoned with salt and cayenne. This
|
|
causes the outside to be crisp and also gives added flavor. Leftover
|
|
bits of baked or other fish may be combined with white sauce or tomato
|
|
sauce, or variations of these sauces, and served as creamed fish, or
|
|
placed in a greased baking dish, crumbs placed on top and browned and
|
|
served as scalloped fish. Fish canapes, fish cocktail, fish soup or
|
|
chowder; baked, steamed, broiled or pan broiled fish, entrees without
|
|
number, and fish salad give opportunity to use it in endless variety.
|
|
|
|
Combined with starchy foods such as rice, hominy, macaroni, spaghetti
|
|
or potato, and accompanied by a green vegetable or fruit, the dish
|
|
becomes a meal. Leftover bits may also be utilized for salad, either
|
|
alone with cooked or mayonaise salad dressing, or combined with
|
|
vegetables such as peas, carrots, cucumbers, etc. The addition of a
|
|
small amount of chopped pickle to fish salad improves its flavor, or
|
|
a plain or tomato gelatine foundation may be used as a basis for the
|
|
salad. The appended lists of fish suitable for the various methods
|
|
of cooking, and the variety in the recipes for the uses of fish,
|
|
have been arranged to encourage a wider use of this excellent meat
|
|
substitute, so largely eaten by European epicures, but too seldom
|
|
included in American menus. During the period of the war, the larger
|
|
use of fish is a patriotic measure in that it will save the beef,
|
|
mutton and pork needed for our armies.
|
|
|
|
|
|
FISH SHORTCAKE
|
|
|
|
2 cups cooked meat or fish
|
|
1 cup gravy or water
|
|
1 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1 teaspoon onion juice
|
|
|
|
2 cups rye flour
|
|
1 teaspoon of salt
|
|
1/8 teaspoon cayenne
|
|
4 teaspoons baking powder
|
|
4 tablespoons fat
|
|
1 cup gravy, water or milk
|
|
|
|
Place meat or fish and seasonings in greased dish. Make shortcake by
|
|
sifting dry ingredients, cut in fat, and add liquid. Place on top of
|
|
meat or fish mixture. Bake 30 minutes.
|
|
|
|
|
|
CREOLE CODFISH
|
|
|
|
1 cup codfish, soaked over night and cooked until tender
|
|
2 cups cold boiled potatoes
|
|
1/3 cup pimento
|
|
2 cups breadcrumbs
|
|
1 cup tomato sauce
|
|
|
|
Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole
|
|
wheat flour.
|
|
|
|
1 teaspoon salt
|
|
1/8 teaspoon pepper
|
|
1 teaspoon onion juice, and, gradually
|
|
1 cup of tomato and juice
|
|
|
|
Place the codfish, potatoes and pimento in a baking dish. Cover with
|
|
the tomato sauce, then the breadcrumbs, to which have been added 2
|
|
tablespoons of drippings. Bake brown.
|
|
|
|
|
|
CREAMED SHRIMPS AND PEAS
|
|
|
|
1 cup shrimps
|
|
1 cup peas
|
|
2 tablespoons fat
|
|
1 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1-1/2 cups milk
|
|
2 tablespoons flour
|
|
|
|
Melt fat, add dry ingredients, and gradually the liquid. Then add fish
|
|
and peas.
|
|
|
|
|
|
DRESSING FOR BAKED FISH
|
|
|
|
2 cups breadcrumbs
|
|
1/2 teaspoon salt
|
|
1/8 teaspoon pepper (cayenne)
|
|
1 teaspoon onion juice
|
|
1 tablespoon parsley
|
|
1 tablespoon chopped pickle
|
|
1/4 cup fat
|
|
|
|
Mix well and fill fish till it is plump with the mixture.
|
|
|
|
|
|
SHRIMP AND PEA SALAD
|
|
|
|
1 cup cooked fish
|
|
1 cup celery
|
|
2 tablespoons pickle
|
|
1 cup salad dressing
|
|
1 cup peas
|
|
|
|
FOR DRESSING
|
|
|
|
1 egg
|
|
2 tablespoons flour
|
|
1 teaspoon salt
|
|
1/2 teaspoon mustard
|
|
2 tablespoons fat
|
|
3/4 cup milk
|
|
1/4 cup vinegar
|
|
2 tablespoons corn syrup
|
|
|
|
Directions for making dressing: Mix all ingredients. Cook over hot
|
|
water until consistency of custard.
|
|
|
|
|
|
FISH CHOWDER
|
|
|
|
1/4 lb. fat salt pork
|
|
1 onion
|
|
2 cups fish
|
|
2 teaspoons salt
|
|
1/8 teaspoon pepper
|
|
Water to cover
|
|
2 cups potatoes, diced
|
|
|
|
Cook slowly, covered, for 1/2 hour. Add 1 pint of boiling milk and 1
|
|
dozen water crackers.
|
|
|
|
|
|
BAKED FINNAN HADDIE
|
|
|
|
1/2 cup each of milk and water, boiling hot
|
|
1 fish
|
|
|
|
Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot with fat
|
|
and bake 25 minutes. One tablespoon chopped parsley on top.
|
|
|
|
|
|
FISH CROQUETTES
|
|
|
|
1 cup of cooked fish
|
|
1-1/2 cups mashed potato
|
|
1 tablespoon parsley
|
|
1 egg
|
|
1/2 teaspoon salt
|
|
1/4 teaspoon cayenne
|
|
1/2 teaspoon celery seed
|
|
1 teaspoon lemon juice
|
|
|
|
Shape as croquette and bake in a moderate oven 25 minutes.
|
|
|
|
|
|
CLAMS A LA BECHAMEL
|
|
|
|
1 cup chopped clams
|
|
1-1/2 cups milk
|
|
1 bay leaf
|
|
3 tablespoons fat
|
|
3 tablespoons flour
|
|
1/2 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1/8 teaspoon nutmeg
|
|
1 tablespoon chopped parsley
|
|
1 teaspoon lemon juice
|
|
Yolks of 2 eggs
|
|
1/2 cup breadcrumbs
|
|
|
|
Scald bay-leaf in milk. Make sauce, by melting fat with flour; add dry
|
|
ingredients, and gradually add the liquid. Add egg. Add fish. Put in
|
|
baking dish. Cover top with breadcrumbs. Bake 20 minutes.
|
|
|
|
|
|
SCALLOPED SHRIMPS
|
|
|
|
1/4 cup fat
|
|
1/4 cup flour
|
|
1/2 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1 cup cooked shrimps
|
|
1/2 cup cheese
|
|
1/2 cup celery stalk
|
|
1 cup milk
|
|
|
|
Melt fat, add dry ingredients, and gradually the liquid. Then add fish
|
|
and cheese. Bring to boiling point and serve.
|
|
|
|
|
|
ESCALLOPED SALMON
|
|
|
|
1 large can salmon
|
|
1/2 doz. soda crackers
|
|
2 cups thin white sauce
|
|
Salt, pepper
|
|
1 hard-boiled egg
|
|
|
|
Alternate layers of the salmon and the crumbled crackers in a
|
|
well-greased baking dish, sprinkling each layer with salt, pepper,
|
|
the finely chopped hard-boiled egg, and bits of butter or butter
|
|
substitute, moistening with the white sauce. Finish with a layer of
|
|
the fish, sprinkling it with the cracker crumbs dotted with butter.
|
|
Bake in a moderate oven for 30 minutes, or until the top is well
|
|
browned.
|
|
|
|
|
|
Fish for Frying.--Brook trout, black bass, cod steaks, flounder
|
|
fillet, perch, pickerel, pompano, smelts, whitefish steak, pike,
|
|
weakfish, tilefish.
|
|
|
|
|
|
Fish for Boiling.--Cod, fresh herring, weakfish, tilefish, sea bass,
|
|
pickerel, red snapper, salt and fresh mackerel, haddock, halibut,
|
|
salmon, sheepshead.
|
|
|
|
|
|
Fish for Baking.--Black bass, bluefish, haddock, halibut, fresh
|
|
mackerel, sea bass, weakfish, red snapper, fresh salmon, pickerel,
|
|
shad, muskellunge.
|
|
|
|
|
|
Fish for Broiling.--Bluefish, flounder, fresh mackerel, pompano,
|
|
salmon steak, black bass, smelts, sea bass steaks, whitefish steaks,
|
|
trout steaks, shad roe, shad (whole).
|
|
|
|
|
|
|
|
|
|
CHEESE AS A MEAT SUBSTITUTE
|
|
|
|
|
|
CHEESE AND BREAD RELISH
|
|
|
|
2 cups of stale breadcrumbs
|
|
1 cup of American cheese, grated
|
|
2 teaspoons of salt
|
|
1/8 teaspoon of pepper
|
|
2 cups of milk
|
|
1 egg
|
|
2 tablespoons of fat
|
|
|
|
Mix well. Bake in a greased dish in moderate oven for 25 minutes.
|
|
|
|
|
|
WELSH RAREBIT
|
|
|
|
1 cup of cheese
|
|
1 cup of milk
|
|
1/4 teaspoon of mustard
|
|
1/8 teaspoon of pepper
|
|
2 tablespoons of flour
|
|
1 teaspoon of fat
|
|
1 teaspoon of salt
|
|
1 egg
|
|
|
|
Put milk and cheese in top of double boiler over hot water. Heat until
|
|
cheese is melted. Mix other ingredients. Add to cheese and milk. Cook
|
|
five minutes, stirring constantly, and serve at once on toast.
|
|
|
|
|
|
MACARONI WITH CHEESE
|
|
|
|
Over 1 cup macaroni, boiled in salted water, pour this sauce:
|
|
|
|
2 tablespoons flour
|
|
2 tablespoons fat
|
|
1 cupful milk
|
|
1/2 teaspoon salt
|
|
1/8 teaspoon pepper
|
|
1/2 cup grated American cheese
|
|
|
|
Melt fat, add dry ingredients. Add liquid slowly. Bring to boiling
|
|
point. Add cheese. Stir until melted. Pour over macaroni.
|
|
|
|
|
|
CHEESE AND CABBAGE
|
|
|
|
2 cups cooked cabbage
|
|
1/4 cup fat
|
|
1/4 cup flour
|
|
1/8 teaspoon cayenne
|
|
1-1/2 cups milk
|
|
1 cup grated cheese
|
|
1 teaspoon salt
|
|
|
|
Melt fat, add dry ingredients. Add milk gradually. When at boiling
|
|
point, add cheese. Pour over cabbage in greased dish and bake 20
|
|
minutes. Buttered crumbs may be put on top before baking if desired.
|
|
|
|
|
|
NUT AND CHEESE CROQUETTES
|
|
|
|
2 cups stale breadcrumbs
|
|
1 cup milk
|
|
1 yolk of egg
|
|
1 cup chopped nuts
|
|
1/8 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1/2 cup grated cheese
|
|
|
|
Shape and roll in dried breadcrumbs. Bake 20 minutes.
|
|
|
|
|
|
CHEESE WITH TOMATO AND CORN
|
|
|
|
1 tablespoon fat
|
|
3/4 cup cooked corn
|
|
1/2 cup tomato purée
|
|
1 teaspoon salt
|
|
2 cups grated cheese
|
|
1/4 cup pimento
|
|
1 egg
|
|
1/2 teaspoon paprika
|
|
|
|
Heat purée. Add fat, corn, salt, paprika and pimento. When hot, add
|
|
cheese. When melted, add yolk. Cook till thick. Serve on toast.
|
|
|
|
|
|
CHEESE AND CELERY LOAF
|
|
|
|
1/2 loaf thinly sliced bread
|
|
1 cup cheese
|
|
1/2 teaspoon salt
|
|
1/4 teaspoon cayenne
|
|
1/4 cup fat
|
|
1 teaspoon Worcestershire sauce
|
|
2 eggs
|
|
1/2 cup milk
|
|
1/2 cup cooked celery knob or celery
|
|
|
|
Mix all ingredients except milk and bread. Spread on bread. Pile in
|
|
baking dish. Pour milk over the mixture. Bake in a moderate oven until
|
|
firm in center. Serve hot.
|
|
|
|
|
|
FARINA AND CHEESE ENTREE
|
|
|
|
1 cup cooked farina or rice
|
|
1 cup cheese
|
|
1 cup nuts
|
|
1 cup milk
|
|
1 egg
|
|
1 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
|
|
Mix all thoroughly. Bake in greased dish 30 minutes.
|
|
|
|
|
|
BOSTON ROAST
|
|
|
|
1 teaspoon onion juice
|
|
1 cup grated cheese
|
|
1 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1 cup beans (kidney)
|
|
About 1 cup breadcrumbs
|
|
|
|
Soak and cook beans. Mix all ingredients into loaf. Baste with fat and
|
|
water. Bake 30 minutes. Serve with tomato sauce.
|
|
|
|
|
|
SPINACH LOAF
|
|
|
|
1 cup spinach
|
|
1 cup cheese
|
|
1/8 teaspoon cayenne
|
|
1/2 cup breadcrumbs
|
|
1 tablespoon fat
|
|
1/4 teaspoon salt
|
|
|
|
Mix and bake in greased dish 20 minutes.
|
|
|
|
|
|
CHEESE FONDUE
|
|
|
|
1 cup breadcrumbs
|
|
1 cup milk
|
|
1 cup cheese
|
|
1 egg
|
|
2 tablespoons fat
|
|
1/8 teaspoon salt
|
|
|
|
Soak bread 10 minutes in milk. Add fat and cheese. When melted, add
|
|
egg and seasoning. Cook in double boiler or bake 20 minutes.
|
|
|
|
|
|
RICE-CHEESE RAREBIT
|
|
|
|
1/4 cup fat
|
|
1/4 cup flour
|
|
1 teaspoon salt
|
|
1-1/2 cups tomato juice and pulp
|
|
1 cup cheese
|
|
1 cup cooked rice
|
|
1/8 teaspoon cayenne
|
|
|
|
Melt fat. Add dry ingredients. Add liquid slowly. When at boiling
|
|
point, add cheese and rice. Serve hot.
|
|
|
|
|
|
POLENTA
|
|
|
|
1 cup cooked cornmeal mush
|
|
1/2 teaspoon salt
|
|
1/2 cup cheese
|
|
1/8 teaspoon pepper
|
|
|
|
While mush is hot place ingredients in layers in baking dish. Bake 20
|
|
minutes.
|
|
|
|
|
|
CHEESE SAUCE
|
|
|
|
1/4 cup fat
|
|
1/2 cup flour
|
|
1 teaspoon salt
|
|
2 cups milk
|
|
1/2 cup cheese
|
|
1/4 teaspoon cayenne
|
|
|
|
Prepare same as tomato sauce. Serve with rice or spaghetti.
|
|
|
|
|
|
TOMATO CHEESE SAUCE
|
|
|
|
1 pt. milk
|
|
1/2 teaspoon soda
|
|
2/3 cup flour
|
|
2 tablespoons fat
|
|
1 pt. tomatoes
|
|
1 cup cheese
|
|
|
|
For both the sauces, melt fat, add dry ingredients and, gradually,
|
|
the liquid. When at boiling point, add cheese and serve. This is an
|
|
excellent sauce for fish.
|
|
|
|
|
|
CHEESE SAUCE ON TOAST
|
|
|
|
1/4 cup fat
|
|
1/2 teaspoon salt
|
|
1 pint milk
|
|
1/4 cup flour
|
|
1/4 teaspoon cayenne
|
|
1 cup cheese
|
|
|
|
Make as white sauce and add cheese. Pour over bread, sliced and
|
|
toasted. Bake in moderate oven.
|
|
|
|
|
|
CHEESE MOLD
|
|
|
|
1/2 pint cottage cheese
|
|
1/4 cup green peppers, chopped
|
|
1/2 cup condensed milk
|
|
1/8 teaspoon of cayenne
|
|
1 tablespoon of gelatine
|
|
2 tablespoons of cold water
|
|
1 teaspoon salt
|
|
|
|
Soak the gelatine in the cold water until soft. Dissolve over hot
|
|
water. Add the other ingredients. Chill. Serve as a salad or as a
|
|
lunch or supper entrée.
|
|
|
|
|
|
CHEESE SOUP
|
|
|
|
1 quart milk or part stock
|
|
1/4 cup flour
|
|
1 teaspoon salt
|
|
1/4 cup fat
|
|
1 cup cheese
|
|
1/4 tablespoon paprika
|
|
|
|
Cream fat and flour; add gradually the liquid, and season. When creamy
|
|
and ready to serve, stir in the cheese, grated.
|
|
|
|
|
|
CHEESE BISCUIT
|
|
|
|
1 cup flour
|
|
1/4 teaspoon salt
|
|
1/2 cup water
|
|
3 teaspoons baking powder
|
|
1 tablespoon butter or fat
|
|
8 tablespoons grated cheese
|
|
|
|
Mix like drop baking powder biscuit. Bake 12 minutes in hot oven.
|
|
This recipe makes twelve biscuits. They are excellent to serve with a
|
|
vegetable salad as they are high in nutrition.
|
|
|
|
|
|
CELERY-CHEESE SCALLOP
|
|
|
|
1-1/2 cups breadcrumbs
|
|
2 cups milk
|
|
3 cups chopped celery
|
|
1 cup shaved cheese
|
|
|
|
Cook celery till tender. Put layer of crumbs in greased baking dish,
|
|
then celery; cover with cheese and sprinkle with salt and pepper.
|
|
Repeat to fill dish. Turn in boiling hot milk with 1 cup of celery
|
|
water. Bake for 30 minutes.
|
|
|
|
|
|
MEAT SUBSTITUTE DISHES
|
|
|
|
|
|
CORN AND OYSTER FRITTERS
|
|
|
|
1 cup flour
|
|
2 teaspoons baking powder
|
|
1/2 teaspoon salt
|
|
1/4 teaspoon pepper
|
|
1/4 cup milk
|
|
1 egg
|
|
6 oysters
|
|
2 full tablespoons Kornlet
|
|
|
|
Sift dry ingredients, add milk, egg and Kornlet. Add oysters last. Fry
|
|
in deep fat, using a tablespoonful to an oyster.
|
|
|
|
|
|
SALMON LOAF
|
|
|
|
2 cups cooked salmon
|
|
1 cup grated breadcrumbs
|
|
2 beaten eggs
|
|
1/2 cup milk
|
|
1/2 teaspoon paprika
|
|
1/2 teaspoon salt
|
|
1 tablespoon chopped parsley
|
|
1 teaspoonful onion juice
|
|
|
|
Mix thoroughly. Bake in greased dish 30 minutes.
|
|
|
|
|
|
BAKED LENTILS
|
|
|
|
Two cups lentils that have been soaked over night. Boil until soft,
|
|
with 2 small onions and 1 teaspoon each of thyme, savory, marjoram,
|
|
and 4 cloves. Drain. Add 1 teaspoon of salt, and put into baking dish.
|
|
Dot with fat. Bake for 30 minutes.
|
|
|
|
|
|
HOMINY CROQUETTES
|
|
|
|
1 cup of cooked hominy
|
|
1/2 cup nuts
|
|
1 tablespoon corn syrup
|
|
1 teaspoon of salt
|
|
1/8 teaspoon of pepper
|
|
1 egg
|
|
1 tablespoon melted fat
|
|
|
|
Mix and roll in dried breadcrumbs and bake in oven 20 minutes.
|
|
|
|
|
|
MEATLESS SAUSAGE
|
|
|
|
1 cup soaked and cooked dried peas, beans, lentils or lima beans
|
|
1/2 cup dried breadcrumbs
|
|
1/4 cup fat
|
|
1 egg
|
|
1/2 teaspoon salt
|
|
1 teaspoon sage
|
|
|
|
Mix and shape as sausage. Roll in flour and fry in dripping.
|
|
|
|
|
|
RICE AND NUT LOAF
|
|
|
|
1 cup boiled rice or potato
|
|
1 cup peanuts
|
|
2/3 cup dried breadcrumbs
|
|
3/4 cup milk
|
|
2 teaspoons salt
|
|
1/8 teaspoon pepper
|
|
1/8 teaspoon cayenne
|
|
2 tablespoons fat
|
|
|
|
Mix well. Bake in greased pan 30 minutes.
|
|
|
|
|
|
SOY BEAN CROQUETTES
|
|
|
|
2 cups baked or boiled soy beans
|
|
1-1/2 tablespoons molasses
|
|
2 tablespoons butter or drippings
|
|
1 teaspoon salt
|
|
1 tablespoon vinegar
|
|
Pepper to taste
|
|
1 egg
|
|
1 scant cup breadcrumbs
|
|
|
|
When the beans are placed on to boil, put tablespoon fat and half an
|
|
onion with them. After draining well, put through the foodchopper,
|
|
keeping the liquid for soup stock. Mix all the ingredients, beating
|
|
the egg white before adding. Form into balls or cylinders, dip in the
|
|
leftover egg yolk, to which a few drops of water have been added, and
|
|
then coat with stale bread or cracker crumbs. Be sure the croquettes
|
|
are well covered, then fry brown. Serve with cream sauce or with
|
|
scalloped or stewed tomatoes. With a green salad, this is a complete
|
|
meal.
|
|
|
|
|
|
LEGUME LOAF
|
|
|
|
1/3 cup dried breadcrumbs
|
|
2 tablespoons corn syrup
|
|
1 egg
|
|
1 teaspoon salt
|
|
1/8 teaspoon pepper
|
|
2 teaspoons chopped nuts
|
|
1 teaspoon onion juice
|
|
3 tablespoons fat
|
|
3/4 cup milk
|
|
1/2 cup pulp from peas, beans or lentils, soaked and cooked until
|
|
tender
|
|
|
|
Mix well. Bake in greased pan 30 minutes. Serve with tomato sauce,
|
|
or white sauce, with 2 tablespoons nuts, or 2 teaspoons horseradish
|
|
added.
|
|
|
|
|
|
VEGETABLE LOAF
|
|
|
|
One cup peas, beans or lentils soaked over night, then cooked until
|
|
tender. Put through colander. To 2 cups of mixture, add:
|
|
|
|
2 eggs
|
|
3/4 cup dried breadcrumbs
|
|
2 teaspoons poultry seasoning
|
|
2 teaspoons celery salt
|
|
1/2 cup whole wheat flour
|
|
1-1/2 cups tomato juice and pulp
|
|
2 teaspoons onion juice
|
|
1/2 teaspoon salt
|
|
2 cups chopped peanuts
|
|
|
|
Mix thoroughly. Place in greased baking dish. Bake 30 minutes.
|
|
|
|
|
|
KIDNEY BEAN SCALLOP
|
|
|
|
Two cups kidney beans, soaked over night. Cook until tender. Drain.
|
|
|
|
To each 2 cups of beans, add:
|
|
|
|
2 tablespoons fat
|
|
1 tablespoon chopped onion
|
|
1/4 cup tomato pulp
|
|
1 teaspoon salt
|
|
1/8 teaspoon pepper
|
|
|
|
Mix thoroughly. Place in greased baking dish. Cover with 2 cups
|
|
crumbs, to which have been added 2 tablespoons melted fat. Bake 30
|
|
minutes in moderate oven.
|
|
|
|
|
|
VENETIAN SPAGHETTI
|
|
|
|
1 cup cooked spaghetti or macaroni
|
|
1 cup carrots
|
|
1 cup turnips
|
|
1 cup cabbage
|
|
2 cups milk
|
|
1/2 cup onions
|
|
1/4 cup fat
|
|
1/4 cup flour
|
|
1 teaspoon salt
|
|
1/2 cup chopped peanuts
|
|
Pepper
|
|
|
|
Cook spaghetti until tender (about 30 minutes). Cook vegetables until
|
|
tender in 1 quart water, with 1 teaspoon of salt added. Melt fat, add
|
|
dry ingredients, add milk gradually and bring to boiling point each
|
|
time before adding more milk. When all of milk is added, add peanuts.
|
|
Put in greased baking dish one-half of spaghetti, on top place
|
|
one-half of vegetables, then one-half of sauce. Repeat, and place in
|
|
moderately hot oven 30 minutes.
|
|
|
|
|
|
HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT
|
|
|
|
3 tablespoons of horseradish
|
|
1 tablespoon vinegar
|
|
1/4 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1/2 cup of thick, sour cream, and
|
|
1 tablespoon corn syrup, or
|
|
4 tablespoons of condensed milk
|
|
|
|
Mix and chill.
|
|
|
|
|
|
BROWN SAUCE FOR LEFTOVER MEATS
|
|
|
|
1/3 cup drippings
|
|
1/4 cup of whole wheat flour
|
|
1/8 teaspoon pepper
|
|
1-1/2 cups meat stock or water
|
|
1 teaspoon salt
|
|
|
|
Melt the fat and brown the flour in it. Add the salt and pepper and
|
|
gradually the meat stock or water. If water is used, add 1 teaspoon of
|
|
kitchen bouquet. This may be used for leftover slices or small pieces
|
|
of any kind of cooked meat.
|
|
|
|
|
|
|
|
FOOD WILL WIN THE WAR DON'T WASTE IT
|
|
|
|
|
|
|
|
"_To provide adequate supplies for the coming year is of absolutely
|
|
vital importance to the conduct of the war, and without a very
|
|
conscientious elimination of waste and very strict economy in our food
|
|
consumption, we cannot hope to fulfill this primary duty._"
|
|
|
|
_WOODROW WILSON._
|
|
|
|
|
|
|
|
|
|
[Illustration]
|
|
|
|
SAVE SUGAR
|
|
|
|
_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE SUGAR WITH PRACTICAL
|
|
RECIPES FOR SUGARLESS DESSERTS, CAKES, CANDIES AND PRESERVES._
|
|
|
|
|
|
One ounce of sugar less per person, per day, is all our Government
|
|
asks of us to meet the world sugar shortage. One ounce of sugar equals
|
|
two scant level tablespoonfuls and represents a saving that every man,
|
|
woman and child should be able to make. Giving up soft drinks and the
|
|
frosting on our cakes, the use of sugarless desserts and confections,
|
|
careful measuring and thorough stirring of that which we place in our
|
|
cups of tea and coffee, and the use of syrup, molasses or honey on our
|
|
pancakes and fritters will more than effect this saving.
|
|
|
|
It seems but a small sacrifice, if sacrifice it can be called, when
|
|
one recognizes that cutting down sugar consumption will be most
|
|
beneficial to national health. The United States is the largest
|
|
consumer of sugar in the world. In 1916 Germany's consumption was 20
|
|
lbs. per person per year, Italy's 29 to 30 lbs., that of France 37,
|
|
of England 40, while the United States averaged 85 lbs. This enormous
|
|
consumption is due to the fact that we are a nation of candy-eaters.
|
|
We spend annually $80,000,000 on confections. These are usually eaten
|
|
between meals, causing digestive disturbances as well as unwarranted
|
|
expense. Sweets are a food and should be eaten at the close of the
|
|
meal, and if this custom is established during the war, not only
|
|
will tons of sugar be available for our Allies, but the health of the
|
|
nation improved.
|
|
|
|
The average daily consumption of sugar per person in this country is 5
|
|
ounces, and yet nutritional experts agree that not more than 3 ounces
|
|
a day should be taken. The giving up of one ounce per day will,
|
|
therefore, be of great value in reducing many prevalent American
|
|
ailments. Flatulent dyspepsia, rheumatism, diabetes, and stomach
|
|
acidity are only too frequently traced to an oversupply of sugar in
|
|
our daily diet.
|
|
|
|
Most persons apparently think of sugar merely as a sweetening agent,
|
|
forgetting entirely the fact that it is a most concentrated food.
|
|
It belongs to what is called the carbohydrate group, upon which we
|
|
largely depend for energy and heat. It is especially valuable to
|
|
the person doing active physical work, the open-air worker, or the
|
|
healthy, active, growing child, but should be used sparingly by other
|
|
classes of people. Sugar is not only the most concentrated fuel food
|
|
in the dietary, but it is one that is very readily utilized in the
|
|
body, 98 per cent. of it being available for absorption, while within
|
|
thirty minutes of the time it is taken into the system part of it is
|
|
available for energy.
|
|
|
|
As a food it must be supplied, especially to the classes of people
|
|
mentioned above, but as a confection it can well be curtailed. When it
|
|
is difficult to obtain, housekeepers must avail themselves of changed
|
|
recipes and different combinations to supply the necessary three
|
|
ounces per day and to gain the much-desired sweet taste so necessary
|
|
to many of our foods of neutral flavor with which sugar is usually
|
|
combined.
|
|
|
|
Our grandmothers knew how to prepare many dishes without sugar. In
|
|
their day lack of transportation facilities, of refining methods and
|
|
various economic factors made molasses, sorghum, honey, etc., the
|
|
only common methods of sweetening. But the housekeeper of to-day knows
|
|
little of sweetening mediums except sugar, and sugar shortage is to
|
|
her a crucial problem. There are many ways, however, of getting around
|
|
sugar shortage and many methods of supplying the necessary food value
|
|
and sweetening.
|
|
|
|
By the use of marmalades, jams and jellies canned during the season
|
|
when the sugar supply was less limited, necessity for the use of sugar
|
|
can be vastly reduced. By the addition to desserts and cereals of
|
|
dried fruits, raisins, dates, prunes and figs, which contain large
|
|
amounts of natural sugar, the sugar consumption can be greatly
|
|
lessened. By utilizing leftover syrup from canned or preserved fruits
|
|
for sweetening other fruits, and by the use of honey, molasses, maple
|
|
sugar, maple syrup and corn syrup, large quantities of sugar may be
|
|
saved. The substitution of sweetened condensed milk for dairy milk
|
|
in tea, coffee and cocoa--in fact, in all our cooking processes where
|
|
milk is required--will also immeasurably aid in sugar conservation.
|
|
The substitutes mentioned are all available in large amounts. Honey
|
|
is especially valuable for children, as it consists of the more simple
|
|
sugars which are less irritating than cane sugar, and there is no
|
|
danger of acid stomach from the amounts generally consumed.
|
|
|
|
As desserts are the chief factor in the use of quantities of sugar
|
|
in our diet, the appended recipes will be of value, as they deal with
|
|
varied forms of nutritious, attractive sugarless desserts. It is only
|
|
by the one-ounce savings of each individual member of our great one
|
|
hundred million population that the world sugar shortage may be met,
|
|
and it is hoped every housekeeper will study her own time-tested
|
|
recipes with the view of utilizing as far as possible other forms of
|
|
sweetening. In most recipes the liquid should be slightly reduced in
|
|
amount and about one-fifth more of the substitute should be used than
|
|
the amount of sugar called for.
|
|
|
|
With a few tests along this line one will be surprised how readily
|
|
the substitution may be made. If all sweetening agents become scarce,
|
|
desserts can well be abandoned. Served at the end of a full meal,
|
|
desserts are excess food except in the diet of children, where they
|
|
should form a component part of the meal.
|
|
|
|
[Illustration]
|
|
|
|
|
|
|
|
|
|
SUGARLESS DESSERTS
|
|
|
|
|
|
CRUMB SPICE PUDDING
|
|
|
|
1 cup dry bread crumbs
|
|
1 pint hot milk
|
|
|
|
Let stand until milk is absorbed.
|
|
|
|
1/4 teaspoon salt
|
|
1/2 cup molasses
|
|
1/4 teaspoon cinnamon
|
|
1 egg
|
|
1/2 teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger
|
|
2/3 cup raisins, dates and prunes (steamed 5 minutes)
|
|
|
|
Mix and bake 45 minutes.
|
|
|
|
|
|
TAPIOCA FRUIT PUDDING
|
|
|
|
1/2 cup pearl tapioca or sago
|
|
3 cups water
|
|
1/4 lb. dried apricots, prunes, dates or raisins
|
|
1/8 teaspoon salt
|
|
2 tablespoons fat
|
|
1/2 cup corn syrup
|
|
|
|
Soak fruit in water 1 hour. Add other ingredients. Cook directly over
|
|
fire 5 minutes, then over hot water until clear, about 45 minutes.
|
|
|
|
|
|
MARMALADE PUDDING
|
|
|
|
6 slices stale bread
|
|
1/4 cup fat
|
|
2 egg yolks
|
|
1 tablespoon corn syrup
|
|
1/8 teaspoon salt
|
|
1 cup milk
|
|
1 cup marmalade or preserves
|
|
|
|
Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying
|
|
pan. Spread with marmalade or preserves. Pile in baking dish. Cover
|
|
with any of the custard mixture which is left. Cover with meringue.
|
|
Bake 15 minutes.
|
|
|
|
|
|
PRUNE ROLL
|
|
|
|
2 cups whole wheat flour
|
|
1/2 cup milk
|
|
1 tablespoon fat
|
|
2 tablespoons sugar
|
|
1/8 teaspoon salt
|
|
1 egg
|
|
1/2 lb. washed and scalded prunes, dates, figs or raisins
|
|
2 teaspoons baking powder
|
|
|
|
To prunes, add 1/2 cup water and soak 10 minutes. Simmer in same water
|
|
until tender (about 10 minutes). Drain prunes and mash to a pulp.
|
|
Mix flour, baking powder and salt. Add beaten egg and milk. Mix to
|
|
a dough. Roll out thin, spread with prune pulp, sprinkle with two
|
|
tablespoons sugar. Roll the mixture and place in greased baking dish.
|
|
Bake 30 to 40 minutes. Take half cup of juice from prunes, add 1
|
|
tablespoon corn syrup. Bring to boiling point. Serve as sauce for
|
|
prune roll.
|
|
|
|
|
|
MARMALADE BLANC MANGE
|
|
|
|
1 pint milk
|
|
1/8 cup cornstarch
|
|
2 yolks of eggs
|
|
1/3 cup orange marmalade
|
|
1/2 teaspoon vanilla
|
|
Few grains of salt
|
|
|
|
Mix cornstarch with 1/4 cup of cold milk. Scald rest of milk, add
|
|
cornstarch, and stir until thick. Cook over hot water 20 minutes.
|
|
Add rest of ingredients. Cook, stirring 5 minutes. Chill and serve
|
|
with two whites of eggs, beaten stiff, to which has been added 2
|
|
tablespoons orange marmalade. Two ounces grated chocolate and 1/3
|
|
cup corn syrup may be substituted for marmalade.
|
|
|
|
|
|
COFFEE MARSHMALLOW CREAM
|
|
|
|
2 cups strong boiling coffee
|
|
2 tablespoons gelatine (granulated)
|
|
2 tablespoons cold water
|
|
1/4 cup corn syrup
|
|
1 cup condensed milk
|
|
1/2 teaspoon vanilla
|
|
|
|
Soak gelatine in cold water until soft. Add coffee and stir
|
|
until dissolved. Add other ingredients. Chill. One-quarter cup of
|
|
marshmallows may be cut up and added just before chilling.
|
|
|
|
|
|
FRUIT PUDDING
|
|
|
|
2 cups of left-over canned fruit or cooked dried fruit
|
|
2 cups of the juice or water
|
|
1/4 cup corn syrup
|
|
2 tablespoons gelatine
|
|
1 tablespoon lemon juice
|
|
|
|
Soften the gelatine in 2 tablespoons of the juice or water. Add the
|
|
rest of the fruit after it has been heated. When the gelatine is
|
|
dissolved, add the fruit, lemon juice and corn syrup. Pour in mold.
|
|
|
|
|
|
CEREAL AND DATE PUDDING
|
|
|
|
1 cup cooked cereal
|
|
2 cups milk
|
|
1-1/2 tablespoons fat
|
|
1 cup dates
|
|
1/4 cup corn syrup
|
|
1/2 teaspoon salt
|
|
1 teaspoon grated lemon rind
|
|
1/2 teaspoon vanilla
|
|
1 egg
|
|
|
|
Cook over hot water until thick, and boil or bake 20 minutes. Serve
|
|
with hot maple syrup.
|
|
|
|
|
|
BAKED APPLES WITHOUT SUGAR
|
|
|
|
Fill cored apples with 1 tablespoon honey, corn syrup, chopped dates,
|
|
raisins, marmalade, or chopped popcorn mixed with corn syrup in
|
|
the proportion of two tablespoons of syrup to a cup of corn. Put
|
|
one-quarter inch of water in pan. Bake until tender and serve apples
|
|
in pan with syrup as sauce.
|
|
|
|
|
|
APPLES AND POPCORN
|
|
|
|
Core apples. Cut just through the skin around the center of the apple.
|
|
Fill the center with popcorn and 1 teaspoon of corn syrup. Bake 30
|
|
minutes.
|
|
|
|
|
|
MAPLE RICE PUDDING
|
|
|
|
1/2 cup rice
|
|
1-1/2 cups milk
|
|
1/4 teaspoon cinnamon
|
|
1/8 teaspoon salt
|
|
1/3 cup maple syrup
|
|
1/2 cup raisins
|
|
1 egg
|
|
|
|
Cook in top of double boiler or in steamer 35 minutes.
|
|
|
|
|
|
ECONOMY PUDDING
|
|
|
|
1 cup cooked cereal
|
|
1/2 cup corn syrup
|
|
1/4 teaspoon mapline
|
|
1/2 cup milk
|
|
1/2 cup chopped nuts
|
|
1/2 cup raisins or dates
|
|
1 egg
|
|
|
|
Cook in double boiler until smooth. Serve cold with cream or place in
|
|
baking dish and bake 20 minutes.
|
|
|
|
|
|
OATMEAL AND PEANUT PUDDING
|
|
|
|
2 cups cooked oatmeal
|
|
1 cup sliced apple
|
|
1 cup peanuts
|
|
1/2 cup raisins
|
|
1/3 cup molasses
|
|
1/2 teaspoon cinnamon
|
|
1/8 teaspoon salt
|
|
|
|
Mix and bake in greased dish for 30 minutes. Serve hot or cold. This
|
|
is a very nourishing dish.
|
|
|
|
|
|
CHOCOLATE BLANC MANGE
|
|
|
|
1 pint milk
|
|
1/3 cup cornstarch
|
|
1/3 cup corn syrup
|
|
1 egg
|
|
1 teaspoon vanilla
|
|
1/8 teaspoon salt
|
|
2 oz. grated chocolate
|
|
|
|
Mix cornstarch with 1/4 cup cold milk. Scald rest of milk. Add
|
|
cornstarch. Cook until thick. Add a little of the hot mixture to
|
|
the chocolate when melted. Mix all ingredients and cook 5 minutes,
|
|
stirring constantly. Chill and serve with plain or chopped nuts.
|
|
|
|
|
|
OATMEAL FRUIT PUDDING
|
|
|
|
2 cups cooked oatmeal
|
|
1/8 cup molasses
|
|
1 cup raisins
|
|
1/8 teaspoon salt
|
|
1/2 cup chopped nuts
|
|
1 egg (beaten)
|
|
|
|
Mix well. Bake in greased baking dish 30 minutes
|
|
|
|
|
|
JELLIED PRUNES
|
|
|
|
1/2 lb. prunes
|
|
2-1/2 cups cold water
|
|
2 tablespoons granulated gelatine
|
|
1/2 cup corn syrup or 1/4 cup sugar
|
|
2 teaspoons grated lemon or orange rind
|
|
|
|
Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer
|
|
until tender (about 10 minutes). Soak gelatine in 1/2 cup cold water.
|
|
When soft, add to hot prune mixture. When gelatine is dissolved, add
|
|
other ingredients and place in mold. Chill, and stir once or twice
|
|
while chilling to prevent prunes settling to bottom of mold.
|
|
|
|
|
|
APPLE PORCUPINES
|
|
|
|
Core 6 apples. Cut line around apple just through skin. Fill center
|
|
with mixture of one-quarter cup each of dates, nuts and figs or
|
|
marmalade, to which has been added one-quarter cup corn syrup or
|
|
honey. Bake 30 minutes with one-quarter inch water in baking pan.
|
|
Stick outside of apple with blanched almonds to make porcupine quills.
|
|
|
|
|
|
SCALLOPED FRUIT PUDDING
|
|
|
|
2 tablespoons melted fat
|
|
2 cups crumbs
|
|
1/2 cup of fruit juice or water
|
|
1/4 cup corn syrup
|
|
2 cups of left-over canned or cooked dried fruit
|
|
|
|
Put one-quarter of the crumbs on the bottom of a buttered baking pan.
|
|
Cover with one-half the fruit, one-half the corn syrup, one-half the
|
|
liquid, one-quarter of the crumbs; the other half of the fruit, juice
|
|
and corn syrup, and the rest of the crumbs, on top. Bake 20 minutes in
|
|
a hot oven.
|
|
|
|
|
|
PRUNE FILLING FOR PIE
|
|
|
|
1/2 lb. pitted prunes
|
|
1/3 cup corn syrup, or 2 tablespoons sugar
|
|
1 cup water
|
|
2 teaspoons lemon rind
|
|
1/2 tablespoon fat
|
|
1 tablespoon cornstarch
|
|
|
|
Wash and scald prunes. Soak ten minutes in the water. Simmer until
|
|
tender. Rub through colander. Add other ingredients, well blended.
|
|
Bring to boiling point. Use as filling for pastry.
|
|
|
|
|
|
APPLE AND DATE FILLING
|
|
|
|
2 cups apples
|
|
1 cup dates
|
|
1 tablespoon, fat
|
|
1 teaspoon lemon rind
|
|
1/4 cup water
|
|
|
|
Mix all and use as filling for double crust, or cook until apples are
|
|
tender. Mix well and use as filling for tarts, etc.
|
|
|
|
|
|
LEMON FILLING FOR PIE
|
|
|
|
1-1/2 cups corn syrup
|
|
1-1/2 cups water
|
|
1/3 cup cornstarch
|
|
2 eggs
|
|
1 tablespoon lemon rind
|
|
1/2 cup lemon juice (2 lemons)
|
|
1/8 teaspoon salt
|
|
|
|
Mix cornstarch and 1 cup water. Add to corn syrup. Cook over
|
|
direct flame until thick. Cook over hot water 20 minutes. Mix other
|
|
ingredients. Add one-half cup water and add to other mixture. Cook 5
|
|
minutes and use as filling--hot or cold.
|
|
|
|
|
|
SOUR CREAM FILLING FOR CAKE
|
|
|
|
1 cup sour cream (heated)
|
|
1 cup chopped nuts
|
|
2 tablespoons corn syrup
|
|
1 teaspoon gelatine
|
|
2 tablespoons cold water
|
|
|
|
Soften gelatine in cold water. Add heated cream and when dissolved add
|
|
other ingredients. Chill and use for cake filling. This is a good way
|
|
of using up leftover cream which has turned.
|
|
|
|
|
|
MOCK MINCE MEAT FILLING FOR PIE
|
|
|
|
1 cup cranberries, chopped
|
|
1 cup raisins
|
|
1 cup corn syrup
|
|
2 tablespoons flour mixed with 1/4 cup cold water
|
|
2 tablespoons fat
|
|
|
|
Mix all. Bring to boiling point and place in double crust pastry or
|
|
cook until thick and use as filling for tarts.
|
|
|
|
|
|
PUMPKIN FILLING FOR PIE
|
|
|
|
2 cups stewed pumpkin
|
|
1 cup corn syrup
|
|
1 egg
|
|
2 tablespoons flour
|
|
1 teaspoon cinnamon
|
|
3/4 teaspoon nutmeg
|
|
1/4 teaspoon allspice
|
|
1/8 teaspoon ginger
|
|
1 teaspoon vanilla
|
|
1/8 teaspoon salt
|
|
1-1/2 cups milk
|
|
|
|
Mix all ingredients and bake in double crust pastry, or cook and serve
|
|
in cooked single crust with meringue.
|
|
|
|
|
|
MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE
|
|
|
|
2 egg whites
|
|
2 tablespoons corn syrup
|
|
|
|
Beat whites until very stiff. Add corn syrup by folding in. Do not
|
|
beat.
|
|
|
|
|
|
WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE
|
|
|
|
1 cup corn syrup
|
|
2 cups water
|
|
2 cups raisins
|
|
2 tablespoons fat
|
|
1 teaspoon salt
|
|
2 teaspoons cinnamon
|
|
1 teaspoon nutmeg
|
|
1-1/2 cups fine cornmeal, 2 cups rye flour; or, 3-1/2 cups whole
|
|
wheat flour
|
|
1-1/2 teaspoons baking powder, or, 1/2 teaspoon soda
|
|
|
|
Cook corn syrup, water, raisins, fat, salt and spices slowly 15
|
|
minutes. When cool, add flour, soda or baking powder, thoroughly
|
|
blended. Bake in slow oven 1 hour. The longer this cake is kept, the
|
|
better the texture and flavor. This recipe is sufficient to fill one
|
|
medium-sized bread pan.
|
|
|
|
|
|
SOUR MILK GINGER BREAD
|
|
|
|
2 tablespoons fat
|
|
1/4 cup molasses
|
|
1 egg
|
|
1/2 teaspoon salt
|
|
1/2 cup sour milk
|
|
1 teaspoon soda
|
|
2 cups whole wheat flour
|
|
1 teaspoon ginger
|
|
|
|
Mix soda and molasses. Add other ingredients. Bake in muffin pans 20
|
|
minutes or loaf 40 minutes.
|
|
|
|
|
|
MAPLE CAKE
|
|
|
|
1/4 cup fat
|
|
1 cup corn syrup
|
|
1-1/2 teaspoons mapline
|
|
1 egg
|
|
1 teaspoon baking powder
|
|
1-1/4 cups whole wheat flour
|
|
1/4 teaspoon soda
|
|
1/4 cup milk
|
|
1/2 teaspoon vanilla
|
|
1/2 cup coarsely cut nuts
|
|
|
|
Cream fat, syrup and mapline. Add beaten egg. Sift dry ingredients
|
|
and add alternately with milk. Add flavoring and nuts last. Beat well.
|
|
Bake 20 minutes in layer pan. This quantity makes one layer.
|
|
|
|
|
|
COCOANUT SURPRISE
|
|
|
|
6 slices of bread cut in half
|
|
1/2 cup of milk
|
|
1 egg yolk
|
|
1 tablespoon corn syrup
|
|
2 tablespoons cocoanut
|
|
Tart jelly
|
|
|
|
Mix milk, egg yolk and corn syrup. Dip bread in this mixture and brown
|
|
in frying pan, with small amount of fat. Spread with currant or other
|
|
tart jelly, preserve or marmalade. Sprinkle with cocoanut and serve as
|
|
cakes.
|
|
|
|
|
|
SOY BEAN WAFERS
|
|
|
|
1 cup soy beans, finely chopped
|
|
1/2 cup butter or shortening
|
|
1/4 cup sugar
|
|
1/3 cup corn syrup
|
|
1/2 teaspoon lemon or vanilla
|
|
1/2 cup flour
|
|
1 egg
|
|
2 teaspoons baking powder
|
|
|
|
Soak beans over night, boil for 1 hour. Drain. Cool and put through
|
|
food-chopper. Cream butter and sugar, add beans, egg. Sift flour with
|
|
baking powder and add to first mixture. Drop by teaspoonfuls on a
|
|
baking sheet and bake 8 minutes in a hot oven.
|
|
|
|
|
|
APPLE SPICE CAKE
|
|
|
|
1/2 cup fat
|
|
1/2 cup sugar
|
|
1 beaten egg
|
|
1/3 cup molasses
|
|
1/2 cup tart apple sauce
|
|
1/2 cup raisins, dates, prunes or currants (chopped)
|
|
1-1/2 cups flour
|
|
1/2 teaspoon allspice
|
|
1/4 teaspoon cloves
|
|
1/2 teaspoon nutmeg
|
|
|
|
Cream fat and sugar. Add egg. Alternate dry ingredients (which have
|
|
been sifted together) with the liquid. Add fruit last. Beat well. Bake
|
|
as loaf about 15 minutes, or in muffin pans about 25 minutes.
|
|
|
|
|
|
CRISP GINGER COOKIES
|
|
|
|
1 cup of molasses
|
|
2 tablespoons of fat
|
|
1 teaspoon soda and 1 teaspoon water (hot)
|
|
1 cup of flour
|
|
1 tablespoon ginger
|
|
1/2 teaspoon cloves
|
|
1/2 teaspoon cinnamon
|
|
1/2 teaspoon salt
|
|
About 3 cups flour
|
|
|
|
Heat molasses and fat until fat is melted. Sift spices with one cup of
|
|
flour. Dissolve soda in one teaspoon of hot water. Combine all and add
|
|
enough more flour to make dough stiff enough to roll out. Bake 12 to
|
|
15 minutes in moderate oven.
|
|
|
|
|
|
SOFT CINNAMON COOKIES
|
|
|
|
1 cup molasses
|
|
2 tablespoons fat
|
|
1/2 cup boiling water
|
|
1 cup flour
|
|
1 teaspoon soda
|
|
1/2 teaspoon ginger
|
|
2 tablespoons cinnamon
|
|
1/8 teaspoon salt
|
|
1/2 teaspoon of cloves
|
|
|
|
Mix molasses, fat, and boiling water. Sift dry ingredients. Add the
|
|
liquid. Add enough more flour (about four cups) to make dough stiff
|
|
enough to roll out. Cut and bake about 15 minutes in moderately hot
|
|
oven.
|
|
|
|
|
|
WARTIME FRUIT CAKE
|
|
|
|
1 cup honey or corn syrup
|
|
1 tablespoon fat
|
|
1 egg
|
|
2 cups flour
|
|
1 teaspoon cinnamon
|
|
1 teaspoon cloves
|
|
1/8 teaspoon salt
|
|
1 cup chopped dates, figs, prunes or raisins
|
|
3/4 teaspoon soda
|
|
2/3 cup milk
|
|
|
|
Cream fat, honey and egg. Sift dry ingredients. Add alternately with
|
|
milk. Bake in loaf 45 minutes in moderate oven.
|
|
|
|
|
|
HOT WATER GINGER CAKES
|
|
|
|
1-1/2 cup molasses
|
|
3/4 cup boiling water
|
|
2-1/2 cups flour
|
|
1-1/8 teaspoons soda
|
|
1-1/2 teaspoons ginger
|
|
3/4 teaspoon salt
|
|
1/4 cup fat
|
|
|
|
Sift dry ingredients. Mix fat, molasses and boiling water. Add dry
|
|
ingredients. Beat briskly for a few minutes, and pour into greased
|
|
muffin pans. Bake twenty to thirty minutes in moderate oven.
|
|
|
|
|
|
SPICED OATMEAL FRUIT CAKES
|
|
|
|
1-3/4 cups whole wheat flour
|
|
3/4 cup cooked oatmeal
|
|
2/3 cup corn syrup
|
|
1/2 cup raisins, dates, prunes or figs
|
|
1/4 teaspoon soda
|
|
1/2 teaspoon baking powder
|
|
1 teaspoon cinnamon
|
|
3 tablespoons fat
|
|
|
|
Heat the corn syrup and fat. Sift dry ingredients and add to first
|
|
mixture. Add fruit last. Bake in muffin pans for 30 minutes.
|
|
|
|
|
|
FRUIT WONDER CAKES
|
|
|
|
1 doz. salted wafers
|
|
1/3 cup chopped dates
|
|
1/3 cup chopped nuts
|
|
1 egg white
|
|
2 tablespoons corn syrup
|
|
1/2 teaspoon vanilla
|
|
|
|
Beat egg white until very stiff. Add other ingredients and place on
|
|
the wafers. Place under broiler until a delicate brown.
|
|
|
|
|
|
|
|
|
|
|
|
SUGARLESS CANDIES
|
|
|
|
|
|
FRUIT PASTE
|
|
|
|
2 teaspoons gelatine
|
|
2 tablespoons cold water
|
|
1/3 cup corn syrup
|
|
2 teaspoons cornstarch
|
|
1/4 cup chopped nuts
|
|
1/2 cup chopped dates
|
|
1/2 cup chopped raisins
|
|
1/4 teaspoon vanilla
|
|
|
|
Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to the
|
|
boil, add cornstarch and cook for three minutes. Soften the gelatine
|
|
in two tablespoons cold water for five minutes; stir into the hot
|
|
syrup after taking from fire. When gelatine has dissolved add the
|
|
fruit and nuts and flavoring. Chill, cut in squares, and roll each in
|
|
powdered sugar.
|
|
|
|
|
|
WARTIME TAFFY
|
|
|
|
2 cups corn syrup
|
|
1/2 teaspoon soda
|
|
1 teaspoon water
|
|
2 tablespoons vinegar
|
|
|
|
Boil the syrup for fifteen minutes, then add the soda. Cook until a
|
|
little snaps brittle when dropped in cold water. Add the vinegar when
|
|
this stage is reached and pour into oiled pans. When cool enough to
|
|
handle, pull until white; make into inch-thick rolls and clip off into
|
|
neat mouthfuls with oiled scissors, or chill and break into irregular
|
|
pieces when cold.
|
|
|
|
|
|
PEANUT BRITTLE
|
|
|
|
1 cup corn syrup
|
|
1 tablespoon fat
|
|
1 cup peanuts
|
|
|
|
Boil syrup and fat until brittle when tested in cold water. Grease a
|
|
pan, sprinkle the roasted and shelled peanuts in it, making an even
|
|
distribution, then turn in the syrup. When almost cold mark into
|
|
squares. Cocoanut, puffed wheat or puffed rice may be used for candy
|
|
instead of peanuts.
|
|
|
|
|
|
RAISIN AND PEANUT LOAF
|
|
|
|
Put equal quantity of seeded raisins and roasted peanuts through the
|
|
food chopper, using the coarsest blade. Moisten with molasses just
|
|
enough so that the mixture can be molded into a loaf. Chill, cut and
|
|
serve as candy. Chopped English walnuts combined with chopped dates or
|
|
figs make a very delicious loaf sweetmeat.
|
|
|
|
|
|
POPCORN BALLS AND FRITTERS
|
|
|
|
1 cup corn syrup
|
|
2 tablespoons vinegar
|
|
Popcorn
|
|
|
|
Cook syrup for fifteen minutes, add vinegar, then when a little snaps
|
|
when dropped in cold water turn over popped corn, mix well, and form
|
|
into balls with oiled hands, or if fritters are desired, roll out the
|
|
mass while warm and cut out with a greased cutter.
|
|
|
|
|
|
COCOANUT LOAF
|
|
|
|
1 cup shredded cocoanut
|
|
1/2 cup chopped dates
|
|
1/4 cup corn syrup
|
|
1/8 teaspoon mapline
|
|
|
|
Mix corn syrup and mapline. Add enough to the dates and cocoanut to
|
|
form a stiff cake. Mold into neat square at least an inch thick. Let
|
|
stand in the refrigerator for one hour, then cut in squares and roll
|
|
each in cornstarch.
|
|
|
|
|
|
STUFFED DATES
|
|
|
|
Mix one-half cup each of chopped peanuts and raisins. Add a teaspoon
|
|
of lemon juice and two tablespoons of cream cheese. Remove stones from
|
|
fine large dates, and in their place insert a small roll of the cheese
|
|
mixture. These are nice in place of candy or can be served with salad.
|
|
|
|
|
|
FRUIT LOAF
|
|
|
|
1/2 cup raisins
|
|
1/2 cup nuts
|
|
2 tablespoons honey, maple syrup or corn syrup
|
|
1/2 cup figs or dates
|
|
|
|
Put fruit and nuts through the food chopper, using the coarsest
|
|
blade. Add enough syrup or honey to make a stiff loaf. Place in the
|
|
refrigerator for one hour; slice and serve in place of candy, rolling
|
|
each slice in cornstarch.
|
|
|
|
|
|
STUFFED FIGS
|
|
|
|
Cut a slit in the side of dried figs, take out some of the pulp
|
|
with the tip of a teaspoon. Mix with one-quarter cup of the pulp and
|
|
one-quarter cup of finely chopped crystalized ginger, a teaspoon of
|
|
grated orange or lemon rind; and a tablespoon of lemon juice. Fill the
|
|
figs with mixture, stuffing them so that they look plump.
|
|
|
|
|
|
|
|
|
|
SUGARLESS PRESERVES
|
|
|
|
|
|
QUINCE OR PEAR PRESERVES
|
|
|
|
1 lb. fruit
|
|
1 cup corn syrup
|
|
1/4 lb. ginger root or 2 oz. crystalized ginger
|
|
|
|
Steam or cook sliced and pared fruit in small amount of water until
|
|
tender. Add ginger and corn syrup. Cook 20 minutes slowly. Lemon skins
|
|
may be used instead of ginger root.
|
|
|
|
|
|
APPLE, QUINCE, PEACH, PEAR OR PLUM JAM
|
|
|
|
1 cup left-over cooked fruit or pulp from skins and core
|
|
3/4 cup corn syrup
|
|
2 tablespoons vinegar
|
|
1/2 teaspoon mixed ground spices, allspice, cloves and nutmeg
|
|
|
|
Cook slowly until thick.
|
|
|
|
|
|
PUMPKIN OR CARROT MARMALADE
|
|
|
|
Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup
|
|
vegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup corn
|
|
syrup. Boil until of consistency of honey and place in sterilized jars
|
|
or glasses.
|
|
|
|
|
|
GRAPE JUICE
|
|
|
|
5 lb. grapes
|
|
1 pint water
|
|
1 cup corn syrup
|
|
|
|
Cook grapes in water until soft. Mash; drain through jelly bag or
|
|
wet cheesecloth. Add corn syrup. Boil 5 minutes. Put into sterilized
|
|
bottles. If cork stoppers are used cover them with melted sealing wax.
|
|
|
|
|
|
SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES
|
|
|
|
1 cup corn syrup
|
|
2 oz. stick cinnamon
|
|
12 allspice berries
|
|
6 whole cloves
|
|
1/4 cup vinegar
|
|
|
|
Boil 5 minutes. Add any fruit and cook slowly 20 minutes or until
|
|
fruit is clear and syrup thick. If hard fruits, such as pears,
|
|
quinces, etc., are used, steam for 20 minutes before adding to syrup.
|
|
|
|
|
|
SYRUP FOR CANNED FRUIT
|
|
|
|
1 cup corn syrup
|
|
1 cup water
|
|
|
|
Bring to boiling point. Use same as sugar and water syrup.
|
|
|
|
|
|
SYRUP FOR PRESERVED FRUIT
|
|
|
|
2 cups crystal corn syrup For each three pounds of fruit
|
|
1/2 cup water
|
|
|
|
Use same as water and sugar syrup.
|
|
|
|
|
|
CRANBERRY JELLY
|
|
|
|
1 pint cranberries
|
|
1/2 cup water
|
|
About 1 cup corn syrup
|
|
|
|
Cook cranberries in water very slowly until tender. Leave whole or
|
|
press through colander. Measure amount of mixture and add equal amount
|
|
of corn syrup. Cook slowly until mixture forms jelly when tested on
|
|
cold plate. Turn into mold which has been rinsed in cold water.
|
|
|
|
|
|
APRICOT AND RAISIN MARMALADE
|
|
|
|
1 cup of apricots
|
|
1-1/2 cups cold water
|
|
1 cup corn syrup
|
|
1/2 cup chopped seeded raisins
|
|
1 teaspoon orange rind
|
|
|
|
Soak apricots and raisins in the water two hours. Cook slowly until
|
|
very soft. Add other ingredients and cook slowly (about 30 minutes)
|
|
until slightly thick. Place in sterile jars or glasses and seal.
|
|
|
|
[Illustration]
|
|
|
|
|
|
|
|
|
|
SAVE FAT
|
|
|
|
_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE FAT, WITH PRACTICAL
|
|
RECIPES FOR FAT CONSERVATION_
|
|
|
|
|
|
With the world-wide decrease of animal production, animal fats are now
|
|
growing so scarce that the world is being scoured for new sources of
|
|
supply. Our Government has asked the housewife to conserve all the
|
|
fats that come to her home and utilize them to the best advantage. To
|
|
this end it is necessary to have some knowledge of the character of
|
|
different fats and the purposes to which they are best adapted.
|
|
|
|
The word fat usually brings to one's mind an unappetizing chunk of
|
|
meat fat which most persons cannot and will not eat, and fatty foods
|
|
have been popularly supposed to be "bad for us" and "hard to digest."
|
|
Fats are, however, an important food absolutely essential to complete
|
|
nutrition, which repay us better for the labor of digestion than any
|
|
other food. If they are indigestible, it is usually due to improper
|
|
cooking or improper use; if they are expensive, it is merely because
|
|
they are extravagantly handled. The chief function of fatty food is
|
|
to repair and renew the fatty tissues, to yield energy and to maintain
|
|
the body heat. The presence of fat in food promotes the flow of the
|
|
pancreatic juice and bile, which help in the assimilation of other
|
|
foods and assist the excretory functions of the intestine. These are
|
|
badly performed if bile and other digestive fluids are not secreted in
|
|
sufficient quantity. The absence of fat in the diet leads to a state
|
|
of malnutrition, predisposing to tuberculosis, especially in children
|
|
and young persons.
|
|
|
|
It is claimed that the most serious food shortage in Germany is fat;
|
|
that the civilian population is dying in large numbers because of
|
|
the lack of it, and that Von Hindenburg's men will lose out on the
|
|
basis of fat, rather than on the basis of munitions or military
|
|
organization. Worst of all is the effect of fat shortage on the
|
|
children of the nation. Leaders of thought all over Europe assert
|
|
that even if Germany wins, Germany has lost, because it has sapped the
|
|
strength of its coming generation.
|
|
|
|
The term fat is used to designate all products of fatty composition
|
|
and includes liquid fats such as oils, soft fats such as butter, and
|
|
hard fats such as tallow. While all fats have practically the same
|
|
energy-value, they differ widely from each other in their melting
|
|
point, and the difference in digestibility seems to correspond to the
|
|
difference in melting point. Butter burns at 240 degrees Fahrenheit,
|
|
while vegetable oils can be heated as high as 600 degrees Fahrenheit,
|
|
furnishing a very high temperature for cooking purposes before they
|
|
begin to burn. The scorching of fat not only wastes the product, but
|
|
renders it indigestible, even dangerous to some people, and for this
|
|
reason butter should never be used for frying, as frying temperature
|
|
is usually higher than 240 degrees. It is well to choose for cooking
|
|
only those fats which have the highest heat-resisting qualities
|
|
because they do not burn so easily.
|
|
|
|
Beginning with the lowest burning point, fats include genuine butter,
|
|
substitute butters, lard and its substitutes, and end with tallow and
|
|
vegetable oils. Of the latter, there is a varied selection from the
|
|
expensive olive oil to the cheaper cottonseed, peanut, cocoanut and
|
|
corn oils and their compounds and the hydrogenated oils.
|
|
|
|
The economy of fat, therefore, depends on the choice of the fat used
|
|
for the various cooking processes as well as the conservation of
|
|
all fatty residue, such as crackling, leftover frying fats and soup
|
|
fat. For cooking processes, such as sauteing (pan frying), or deep
|
|
fat frying, it is best to use the vegetable and nut oils. These are
|
|
more plentiful, and hence cheaper than the animal fats; the latter,
|
|
however, can be produced in the home from the fats of meats and
|
|
leftover pan fats, which should not be overlooked as frying mediums.
|
|
Butter and butter substitutes are best kept for table use and for
|
|
flavoring. The hydrogenated oils, home-rendered fats, lard and beef
|
|
and mutton suet can be used for shortening fats.
|
|
|
|
In the purchase of meats, the careful housewife should see that
|
|
the butcher gives her all the fat she pays for, as all fats can be
|
|
rendered very easily at home and can be used for cooking purposes.
|
|
Butchers usually leave as large a proportion of fat as possible on
|
|
all cuts of meat which, when paid for at meat prices, are quite an
|
|
expensive item. All good clear fat should, therefore, be carefully
|
|
trimmed from meats before cooking. Few people either like or find
|
|
digestible greasy, fat meats, and the fat paid for at meat prices,
|
|
which could have been rendered and used for cooking, is wasted when
|
|
sent to table.
|
|
|
|
There are various methods of conserving fat. First, the economical use
|
|
of table fats; second, the saving of cooking; and third, the proper
|
|
use of all types of fat.
|
|
|
|
Economy in the use of table fats may best be secured by careful
|
|
serving. One serving of butter is a little thing--there are about
|
|
sixty-four of them in a pound. In many households the butter left on
|
|
the plates probably would equal a serving or one-fourth of an ounce,
|
|
daily, which is usually scraped into the garbage pail or washed off in
|
|
the dishpan. But if everyone of our 20,000,000 households should waste
|
|
one-fourth of an ounce of butter daily, it would mean 312,500 pounds
|
|
a day, or 114,062,500 pounds a year. To make this butter would take
|
|
265,261,560 gallons of milk, or the product of over a half-million
|
|
cows, an item in national economy which should not be overlooked.
|
|
|
|
When butter is used to flavor cooked vegetables, it is more economical
|
|
to add it just before they are served rather than while they are
|
|
cooking. The flavor thus imparted is more pronounced, and, moreover,
|
|
if the butter is added before cooking, much of it will be lost in
|
|
the water unless the latter is served with the vegetables. Butter
|
|
substitutes, such as oleomargarine and nut margarine, should be more
|
|
largely used for the table, especially for adults. Conserve butter
|
|
for children, as animal fats contain vitamines necessary for growing
|
|
tissues. Butter substitutes are as digestible and as nourishing as
|
|
butter, and have a higher melting point. They keep better and cost
|
|
less.
|
|
|
|
Oleomargarine, which has been in existence for fifty years, was first
|
|
offered to the world in 1870 by a famous French chemist, Mege-Mouries,
|
|
who was in search of a butter substitute cheap enough to supply the
|
|
masses with the much-needed food element. He had noticed that the
|
|
children of the poor families were afflicted with rickets and other
|
|
diseases which could be remedied by the administration of the right
|
|
amount of fat. He combined fresh suet and milk and called the product
|
|
"oleomargarine." In the United States this product is now made of oleo
|
|
oil or soft beef fat, neutral lard, cottonseed and other oils, churned
|
|
with a small quantity of milk, and in the finer grades, cream is
|
|
sometimes used. A certain proportion of butter is usually added, and
|
|
the whole worked up with salt as in ordinary butter-making.
|
|
|
|
Owing to the fears of the butter-makers that oleomargarine would
|
|
supplant their product in popular favor, legislation was enacted that
|
|
restricted the manufacture of oleo and established a rigid system of
|
|
governmental inspection, so that the product is now manufactured
|
|
under the most sanitary conditions which furnishes a cleaner and more
|
|
reliable product than natural butter.
|
|
|
|
Nut margarine is a compound of cocoa oil, which so closely resembles
|
|
butter that only an expert can distinguish it from the natural
|
|
product. Both these butter substitutes are used in large amounts by
|
|
the best bakers, confectioners and biscuit manufacturers, and foolish
|
|
prejudice against butter substitutes should not deter their use in the
|
|
home.
|
|
|
|
A large saving in cooking fats can be made by the careful utilization
|
|
of all fats that come into the home. Beef and mutton suet can be
|
|
rendered and made available. Fats which have been saved after meals
|
|
are cooked should be clarified--that is, freed from all objectionable
|
|
odors, tastes or color--so as to be made available as shortening and
|
|
frying fats.
|
|
|
|
The following recipes and suggestions make possible the use of all
|
|
fats, and as fat shortage is one of the most serious of the world's
|
|
food problems, it is essential that every housekeeper have a larger
|
|
knowledge of the utilization and economy of this essential food.
|
|
|
|
[Illustration]
|
|
|
|
|
|
|
|
|
|
TO RENDER FATS
|
|
|
|
|
|
TO RENDER FAT BY DIRECT METHOD
|
|
|
|
Run the fat through the household meat grinder or chop fine in the
|
|
chopping bowl. Then heat in the double boiler until completely melted,
|
|
finally straining through a rather thick cloth or two thicknesses
|
|
of cheese cloth, wrung out in hot water. By this method there is no
|
|
danger of scorching. Fats heated at a low temperature also keep better
|
|
than those melted at higher temperature. After the fat is rendered,
|
|
it should be slowly reheated to sterilize it and make sure it is free
|
|
from moisture. The bits of tissue strained out, commonly known as
|
|
cracklings, may be used for shortening purposes or may be added to
|
|
cornmeal which is to be used as fried cornmeal mush.
|
|
|
|
|
|
TO RENDER FAT WITH MILK
|
|
|
|
To two pounds of fat (finely chopped if unrendered) add one-half pint
|
|
of milk, preferably sour. Heat the mixture in a double boiler until
|
|
thoroughly melted. Stir well and strain through a thick cloth or two
|
|
thicknesses of cheese cloth wrung out in hot water. When cold the fat
|
|
forms a hard, clean layer and any material adhering to the under
|
|
side of the fat, may be scraped off. Sour milk being coagulated is
|
|
preferable to sweet milk since the curd remains on the cloth through
|
|
which the rendered mixture is strained and is thus more easily
|
|
separated from the rendered fat which has acquired some of the milk
|
|
flavor and butter fat.
|
|
|
|
|
|
TO RENDER FAT BY COLD WATER METHOD
|
|
|
|
Cut fat in small pieces. Cover with cold water. Heat slowly. Let cook
|
|
until bubbling ceases. Press fat during heating so as to obtain all
|
|
the oil possible. When boiling ceases strain through cheesecloth and
|
|
let harden. If desired one-half teaspoon salt, one-eighth teaspoon
|
|
pepper, 1 teaspoon onion and 1 teaspoon poultry seasoning may be added
|
|
before straining.
|
|
|
|
|
|
TO RENDER STRONG FLAVORED FATS
|
|
|
|
To mutton, duck or goose fat add equal amount of beef suet or
|
|
vegetable fat and render same as suet. This may then be used for
|
|
shortening, or pan broiling for meat or fish dishes, and not have the
|
|
characteristic taste of the stronger fats.
|
|
|
|
When rendering strong mutton, duck or goose fats if a small whole
|
|
onion is added the strong flavor of the fat is reduced. Remove the
|
|
onion before straining. It may be used in cooking.
|
|
|
|
|
|
TO CLARIFY FAT
|
|
|
|
Melt the fat in an equal volume of water and heat for a short time at
|
|
a moderate temperature. Stir occasionally. Cool and remove the layer
|
|
of fat which forms on the top, scraping off any bits of meat or other
|
|
material which may adhere to the other side.
|
|
|
|
Fats which have formed on top of soups, of cooked meats (such as pot
|
|
roast, stews), salt meats (such as corned beef, ham, etc.), or strong
|
|
fats, such as from boiled mutton, poultry and game, may be clarified
|
|
in this way and used alone or combined with other animal or vegetable
|
|
fats in any savory dish.
|
|
|
|
|
|
CARE OF FAT AFTER BEING USED FOR COOKING
|
|
|
|
If fat is used for deep fat frying as croquettes, doughnuts, fritters,
|
|
etc., while fat is still hot, add a few slices raw potato and allow it
|
|
to stay in the fat until it is cool. Remove potato--strain fat, allow
|
|
to harden and it is ready to use. The potato absorbs odors from fat.
|
|
|
|
|
|
HOW TO MAKE SAVORY FATS
|
|
|
|
FAT 1: To 1 pound of unrendered fat (chopped fine) add 1 slice of
|
|
onion about one-half inch thick and two inches in diameter, 1 bay
|
|
leaf, 1 teaspoonful salt, and about one-eighth teaspoonful of pepper.
|
|
Render in a double boiler and strain.
|
|
|
|
FAT 2: To 1 pound unrendered fat (chopped fine) add 2 teaspoonfuls
|
|
of thyme, 1 slice onion, about one-half inch thick and two inches
|
|
in diameter, one teaspoonful salt and about one-eighth teaspoonful
|
|
pepper. Render in a double boiler and strain.
|
|
|
|
FAT 3: To 1 pound unrendered fat (chopped fine) add 1 teaspoonful
|
|
thyme, 1 teaspoonful marjoram, one-half teaspoonful rubbed sage, 1
|
|
teaspoonful salt, and about one-eighth teaspoonful pepper. Render in a
|
|
double boiler and strain through fine cloth.
|
|
|
|
|
|
EXTENSION OF TABLE FATS
|
|
|
|
|
|
A. Butter or other fat may be extended to double its original bulk and
|
|
reduce the cost of the fat 40 per cent. A patented churn, any homemade
|
|
churn, mayonnaise mixer, or bowl and rotary beater may be used for
|
|
the purpose. To any quantity of butter heated until slightly soft add
|
|
equal quantity of milk, place in the churn, add one teaspoon salt for
|
|
each one pound of butter used. Blend thoroughly in churn, mayonnaise
|
|
mixer, or in bowl with rotary beater until of even consistency. Place
|
|
in refrigerator to harden. Vegetable coloring, such as comes with
|
|
margarine or may be purchased separately, may be added if a deeper
|
|
yellow color is desired.
|
|
|
|
|
|
B.
|
|
|
|
1 lb. butter
|
|
1 quart milk (2 pint bottles preferred)
|
|
1 tablespoon granulated gelatine
|
|
1-1/2 teaspoons salt
|
|
|
|
Soak gelatine in one-half cup of the milk. When softened, dissolve
|
|
over hot water. Let butter stand in warm place, until soft. Add
|
|
gelatine mixture, milk and salt and beat with Dover beater until
|
|
thoroughly mixed (about 15 minutes). Vegetable coloring such as comes
|
|
with margarine may be added if desired. Do not put on ice.
|
|
|
|
|
|
C.
|
|
|
|
1 lb. butter
|
|
1 quart milk (2 pint bottles preferred)
|
|
1 tablespoon granulated gelatine
|
|
1-1/2 teaspoons salt
|
|
1 cup peanut butter
|
|
|
|
Soak gelatine in one-half cup of the milk. When softened, dissolve
|
|
over hot water. Let butter stand in warm place, until soft. Add
|
|
gelatine mixture, peanut butter, milk and salt and beat with rotary
|
|
egg beater until thoroughly blended (about 15 minutes). Vegetable
|
|
coloring such as comes with margarine may be added if desired. Put in
|
|
cool place to harden but do not put on ice as the gelatine would cause
|
|
the mixture to flake. It is preferable to make up this mixture enough
|
|
for one day at a time only.
|
|
|
|
|
|
D. To 1 pound of butter or butter substitute add one cup peanut
|
|
butter. Blend thoroughly with wooden spoon or butter paddle; this may
|
|
be used in place of butter as a new and delightful variation.
|
|
|
|
|
|
E. To 1 pound softened butter add 1 pound softened butter substitute
|
|
(oleomargarine, nut margarine, vegetable margarine) or hydrogenated
|
|
fat. Blend thoroughly with butter paddle or wooden spoon and use as
|
|
butter.
|
|
|
|
|
|
|
|
|
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SUGGESTIONS FOR PASTRY
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Whole wheat makes a more tasty crust than bread flour and all rye
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pastry has even better flavor than wheat flour pastry. Half wheat or
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rye and the other half cornmeal (white or yellow) makes an excellent
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pastry for meat or fish pie. If cornmeal is added, use this recipe:
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CORNMEAL PASTRY FOR MEAT OR FISH
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1/2 cup cornmeal
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1/2 cup rye or wheat flour
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2 tablespoons fat
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1/3 cup cold or ice water
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1 teaspoon baking powder
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Sift dry ingredients. Cut in fat. Add water and roll out on well
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floured board.
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PASTRY MADE WITH DRIPPING
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Well made, digestible pastry should have a minimum of fat to make a
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crisp flaky crust. It should be crisp, not brittle; firm, not crumbly.
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Pastry may be made in large amounts, kept in refrigerator for several
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days and used as needed. Roll out only enough for one crust at a time
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as the less pastry is handled, the better.
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PLAIN PASTRY
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1 cup flour
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1/3 cup fat
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1/2 teaspoon salt
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About 1/4 cup cold or ice water
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Mix flour and salt. Cut in fat and add just enough cold or ice water
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to make the mixture into a stiff dough. Roll out. This recipe makes
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one crust.
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MEAT OR FISH PIE CRUST
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2 cups flour
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4 teaspoons baking powder
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1/3 cup any kind of dripping
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1 cup meat stock or milk
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1 teaspoon salt
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Sift dry ingredients. Cut in fat if solid, or add if liquid. Stir in
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meat stock or milk to make a soft dough. Place on top of meat or
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fish with gravy in greased baking dish and bake 30 to 40 minutes in
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moderately hot oven.
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VARIOUS USES FOR LEFTOVER FATS
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CREOLE RICE
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2 tablespoons savory drippings
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3 tablespoons flour
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1 teaspoon salt
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1/2 teaspoon cayenne
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1-1/2 cups tomato juice and pulp
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1 teaspoon onion juice
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2 tablespoons chopped green pepper
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1 tablespoon chopped olives
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1 cup of rice
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1 cup water
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Wash rice and soak in water 30 minutes. Melt fat, add dry ingredients
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and gradually the tomatoes. Stir in rice and other ingredients, also
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the water in which rice was soaked. Cook slowly one-half hour or until
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rice is tender.
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POTATOES ESPAGNOLE
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2 cups pared and sliced potatoes
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2 tablespoons bacon drippings
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2 tablespoons minced onion
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1/2 teaspoon salt
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1/4 tablespoon cayenne
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1-1/2 cups boiling water
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1 tablespoon chopped green pepper or pimento
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Melt drippings. Add onion and cook until slightly brown. Add other
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seasonings and water. Pour over potatoes. Let cook slowly in oven
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until potatoes are tender, about 30 minutes.
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DUMPLINGS
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2 cups flour
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1 teaspoon salt
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4 teaspoons baking powder
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2 tablespoons drippings
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1 cup water, meat stock or milk
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Sift dry ingredients. Cut in fat. Gradually add liquid to make a soft
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dough. Roll out, place on greased pan and steam 20 minutes, or drop
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into stew and cook covered 30 minutes. Serve at once.
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POTATO SALAD
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2 cups freshly cooked and diced potatoes
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1/3 cup bacon drippings
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1/2 teaspoon salt
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2 tablespoons chopped peppers
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2 tablespoons vinegar
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1/8 teaspoon cayenne
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Mix drippings, salt, pepper, vinegar and cayenne. Add to the potatoes
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and mix thoroughly. Chill and serve. Cold cooked potatoes may be used,
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but the flavor is better if mixed while potatoes are hot.
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SOAP
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1 can lye
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6 lbs. fat (Fat for soap should be fat which is no longer useful
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for culinary purposes.)
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1 quart cold water
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To lye add water--using enamel or agate utensil. When cool add the fat
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which has been heated until liquid. Stir until of consistency of honey
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(about 20 minutes). Two tablespoons ammonia or two tablespoons borax
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may be added for a whiter soap. If stirred thoroughly this soap will
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float.
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[Illustration: The illustration shows various forms of food waste--the
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discarded outside leaves of lettuce and cabbage, apple cores and
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parings, stale bread and drippings.]
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SAVE FOOD
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_REASONS WHY OUR GOVERNMENT ASKS US NOT TO WASTE FOOD, WITH PRACTICAL
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RECIPES ON THE USE OF LEFTOVERS_
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Elimination of food waste is to-day a patriotic service. It is also a
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most effective method of solving our food problem. This country,
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like all the powers at war, will undoubtedly be called upon to face
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increasing prices so long as the war continues, and waste in any form
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is not only needless squandering of the family income, but failure in
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devotion to a great cause.
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Food waste is due to poor selection of raw materials, to careless
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storage and heedless preparation, to bad cooking, to injudicious
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serving, and to the overflowing garbage pail.
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To select food in such a way as will eliminate waste and at the same
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time insure the best possible return for money spent, the housekeeper
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must purchase for nutriment rather than to please her own or the
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family palate.
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When eggs are sixty and seventy cents a dozen their price is out of
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all proportion to their food value. Tomatoes at five or ten cents
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|
apiece in winter do not supply sufficient nutriment to warrant their
|
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cost, nor does capon at forty-five cents a pound nourish the body
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any better than the fricassee fowl at twenty-eight cents. In order
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to prevent such costly purchasing, a knowledge of food values is
|
|
necessary. The simplest and easiest way to plan food values is to
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divide the common food materials into five main groups and see that
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each of these groups appear in each day's menu.
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GROUP 1.--FOODS DEPENDED ON FOR MINERAL MATTERS, VEGETABLE ACIDS, AND
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BODY-REGULATING SUBSTANCES.
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FRUITS
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Apples, pears, etc.,
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Berries,
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Melons,
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Oranges, lemons, all citrus fruits.
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VEGETABLES
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Salads, lettuce, celery,
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Potherbs or "greens"
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Tomatoes, squash,
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Green peas, green beans,
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Potatoes and root vegetables.
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GROUP 2.--FOODS DEPENDED ON FOR PROTEIN.
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Milk, skim milk, cheese,
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Eggs,
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Meat,
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Poultry,
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Fish,
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Dried peas, beans, cow-peas,
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Nuts.
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GROUP 3.--FOODS DEPENDED ON FOR STARCH.
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Cereals, grains, meals, flour,
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Cereal breakfast foods,
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Bread,
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Crackers,
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Macaroni and other pastes,
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Cakes, cookies, starchy puddings,
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Potatoes, other starchy vegetables,
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Bananas.
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GROUP 4.--FOODS DEPENDED ON FOR SUGAR.
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Sugar,
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Molasses,
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Syrups,
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Dates,
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Raisins,
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Figs.
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GROUP 5.--FOODS DEPENDED ON FOR FAT.
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Butter and cream,
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Lard, suet,
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Salt pork and bacon,
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Table and salad oils,
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Vegetable, nut, and commercial cooking fats and oils.
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If from each of these groups the housekeeper, when buying, chooses
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the lowest-cost food, she will provide the necessary nutriment for the
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least expenditure of money. In war time such marketing is essential.
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Other causes of waste in food purchasing may be enumerated as follows:
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Ordering by telephone. This permits the butcher or grocer, who has
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no time to make selection of foods, to send what comes ready to hand;
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whereas if the housekeeper did her own selecting, she could take
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|
advantage of special prices or "leaders"--food sold at cost or nearly
|
|
cost to attract patronage.
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Buying out-of-season foods also makes marketing costly. Through
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|
lack of knowledge concerning the periods at which certain fruits and
|
|
vegetables are seasonable, and therefore cheaper and in best flavor,
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housekeepers frequently pay exorbitant prices for poor flavored,
|
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inferior products.
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Buying in localities where high rental and neighborhood standards
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compel the shopkeeper to charge high prices, the consumer pays not
|
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only for the rent and the plate glass windows, but for display of
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out-of-season delicacies, game and luxury-foods. Markets should be
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selected where food in season is sold; where cleanliness and careful
|
|
attention prevail rather than showy display.
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Many a dollar is foolishly spent for delicatessen foods. The retail
|
|
cost of ready prepared foods includes a fraction of the salary of the
|
|
cook and the fuel, as well as the regular percentage of profit. The
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food, also, is not so nourishing or flavorsome as if freshly cooked in
|
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the home kitchen.
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Buying perishable foods in larger quantities than can be used
|
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immediately. Too frequently meats, fish, eggs, vegetables, milk and
|
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cream are purchased in quantities larger than needed for immediate
|
|
consumption, and lack of knowledge of use of left-overs causes what is
|
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not eaten to be discarded.
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Buying non-perishable foods in small quantities instead of in bulk.
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Food costs on an average 50 to 75 per cent. more when purchased in
|
|
small quantities. Select a grocer who keeps his goods in sanitary
|
|
condition and who will sell in bulk; then do your purchasing from him
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on a large scale and extend the sanitary care to your own storeroom.
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Buying foods high in price but low in food value. Asparagus, canned
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|
or fresh, is not as nourishing, for instance, as canned corn or beans.
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|
Strawberries out of season do not compare with dates, figs or raisins
|
|
which are to be had at all times.
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Buying without planning menus. By this carelessness foods are often
|
|
purchased which do not combine well, and therefore do not appeal
|
|
to the appetite, and so are wasted. Unplanned meals also lead to an
|
|
unconscious extravagance in buying and an unnecessary accumulation of
|
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left-overs.
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Buying foreign brands when domestic brands are cheaper and often
|
|
better.
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Leaving the trimmings from meats and poultry at the butcher's. Bring
|
|
these home and fry out the fatty portions for dripping; use all other
|
|
parts for the stock pot.
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Having purchased for nutriment and in sufficiently large quantities to
|
|
secure bulk rates, careful storage is the next step in the prevention
|
|
of waste. Flour, cereals and meals become wormy if they are not kept
|
|
in clean, covered utensils and in a cool place. Milk becomes sour,
|
|
especially in summer. This can be prevented by scalding it as soon
|
|
as received, cooling quickly, and storing in a cold place in covered,
|
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well-scalded receptacles. Sour milk should not be thrown out. It
|
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is good in biscuits, gingerbread, salad dressings, cottage cheese,
|
|
pancakes or waffles, and bread making.
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Meats should not be left in their wrappings. Much juice soaks into the
|
|
paper, which causes a loss of flavor and nutriment. Store all meat in
|
|
a cool place and do not let flies come in contact with it.
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Bread often molds, especially in warm, moist weather. Trim off moldy
|
|
spots and heat through. Keep the bread box sweet by scalding and
|
|
sunning once a week.
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Cheese molds. Keep in a cool, dry place. If it becomes too dry for
|
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table use, grate for sauces or use in scalloped dishes.
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Winter vegetables wilt and dry out. Store in a cool place. If cellar
|
|
space permits, place in box of sand, sawdust or garden earth.
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Potatoes and onions sprout. Cut off the sprouts as soon as they appear
|
|
and use for soup. Soak, before using, vegetables which have sprouted.
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Fruits must be stored carefully so as to keep the skins unbroken.
|
|
Broken spots in the skin cause rapid decay. Do not permit good fruit
|
|
to remain in contact with specked or rotted fruit. Stored fruit should
|
|
be looked over frequently and all specked or rotted fruit removed.
|
|
Sweet potatoes are an exception. Picking over, aggravates the trouble.
|
|
See that these vegetables are carefully handled at all times; if rot
|
|
develops, remove only those that can be reached without danger of
|
|
bruising the sound roots. Sweet potatoes may also be stored like fruit
|
|
by spreading over a large surface and separating the tubers so that
|
|
they do not touch each other.
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Berries should be picked over as soon as received and spread on a
|
|
platter or a large surface to prevent crushing and to allow room for
|
|
circulation of air.
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|
|
Lettuce and greens wilt. Wash carefully as soon as received and use
|
|
the coarse leaves for soup. Shake the water from the crisp portions
|
|
and store in a paper bag in a cold refrigerator.
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|
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Lemons when cut often grow moldy before they are used. When lemons are
|
|
spoiling, squeeze out the juice, make a syrup of one cup of sugar and
|
|
one cup of water, boil ten minutes and add lemon juice in any amount
|
|
up to one cup. Bring to boiling point and bottle for future use. This
|
|
bottled juice may be used for puddings, beverages, etc. If only a
|
|
small amount of juice is needed, prick one end of a lemon with a fork.
|
|
Squeeze out the amount needed and store the lemon in the ice-box.
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When we come to waste caused by careless preparation we may be
|
|
reminded of the miracle of the loaves and fishes--how all the guests
|
|
were fed and then twelve baskets were gathered up. Often after
|
|
preparation that which is gathered up to be thrown away is as large in
|
|
quantity and as high in food value as the portions used.
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|
|
Vegetables are wasted in preparation by too thick paring, the
|
|
discarding of coarse leaves such as are found on lettuce, cabbage and
|
|
cauliflower, discarding wilted parts which can be saved by soaking,
|
|
throwing away tips and roots of celery and the roots and ends of
|
|
spinach and dandelions. All these waste products can be cooked tender,
|
|
rubbed through a sieve and used with stock for vegetable soup, or with
|
|
skimmed milk for cream soup. Such products are being conserved by
|
|
the enemy, even to the onion skin, which is ground into bread-making
|
|
material.
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|
|
Throwing away the water in which vegetables have been cooked wastes
|
|
their characteristic and valuable element--the mineral salts. Cooking
|
|
them so much that they become watery; under-cooking so that they
|
|
are hard and indigestible; cooking more than is required for a meal;
|
|
failing to use left-over portions promptly as an entree or for cream
|
|
soups or scalloped dishes--all these things mean an appalling waste of
|
|
valuable food material. Good food material is also lost when the water
|
|
in which rice or macaroni or other starchy food has been boiled is
|
|
poured down the kitchen sink. Such water should be used for soup
|
|
making.
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Fruits are wasted by throwing away the cores and skins, which can be
|
|
used for making sauces, jams and jellies, the latter being sweetened
|
|
with corn syrup instead of sugar.
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|
|
Rhubarb is wasted by removing the pink skin from young rhubarb, which
|
|
should be retained to add flavor and color-attractiveness to the dish.
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|
|
Raw food in quantity is frequently left in the mixing bowl, while
|
|
by the use of a good flexible knife or spatula every particle can
|
|
be saved. A large palette knife is as good in the kitchen as in the
|
|
studio.
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* * * * *
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|
|
The next step in food preparation is cooking, and tons of valuable
|
|
material are wasted through ignorance of the principles of cooking.
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|
|
|
Bad cooking, which means under-cooking, over-cooking or flavorless
|
|
cooking, renders food inedible, and inedible food contributes to world
|
|
shortage. Fats are wasted in cooking by being burned and by not being
|
|
carefully utilized as dripping and shortening. The water in which salt
|
|
meat, fresh meat, or poultry has been boiled should be allowed to cool
|
|
and the fat removed before soup is made of it. Such fat can be used,
|
|
first of all, in cooking, and then any inedible portions can be used
|
|
in soap making.
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|
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* * * * *
|
|
|
|
Tough odds and ends of meat not sightly enough to appear on the table
|
|
are often wasted. They can be transformed by long cooking into savory
|
|
stews, ragouts, croquettes and hashes, whereas, if carelessly and
|
|
insufficiently cooked, they are unpalatable and indigestible. Scraps
|
|
of left-over cooked meat should be ground in the food-chopper and made
|
|
into appetizing meat balls, hashes or sandwich paste. If you happen to
|
|
have a soft cooked egg left over, boil it hard at once. It can be used
|
|
for garnishes, sauces, salads or sandwich paste.
|
|
|
|
* * * * *
|
|
|
|
Use all bits of bread, that cannot be used as toast, in puddings,
|
|
croquettes, scalloped dishes or to thicken soup.
|
|
|
|
* * * * *
|
|
|
|
Don't throw away cold muffins and fancy breads. Split and toast them
|
|
for next day's breakfast.
|
|
|
|
* * * * *
|
|
|
|
Foods that survive the earlier forms of waste are often lost at table
|
|
by the serving of portions of like size to all members of the family.
|
|
The individual food requirements differ according to age, sex,
|
|
vocation and state of health. Each should be considered before the
|
|
food is served, then there will be no waste on the plates when the
|
|
meal is over. The following table, showing the daily requirement of
|
|
calories for men and women in various lines of work, illustrates this
|
|
point:
|
|
|
|
WOMEN CALORIES
|
|
Sedentary work ... 2,400
|
|
Active work ... 2,700
|
|
Hard manual labor ... 3,200
|
|
|
|
MEN CALORIES
|
|
Sedentary work ... 2,700
|
|
Active work ... 3,450
|
|
Hard manual labor ... 4,150
|
|
|
|
Although the serving of food should be carefully planned so as to
|
|
prevent waste, care should be taken that growing children have ample
|
|
food. It is a mistake to suppose that a growing child can be nourished
|
|
on less than a sedentary adult. A boy of fourteen who wants to eat
|
|
more than his father probably needs all that he asks for. We must not
|
|
save on the children; but it will be well to give them plain food for
|
|
the most part, which will not tempt them to overeat, and tactfully
|
|
combat pernickety, overfastidious likes and dislikes.
|
|
|
|
The United States Food Administration is preaching the gospel of the
|
|
clean plate, and this can be accomplished by serving smaller portions,
|
|
insisting that all food accepted be eaten; by keeping down bread
|
|
waste, cutting the bread at the table a slice at a time as needed; by
|
|
cooking only sufficient to supply moderately the number to be fed, and
|
|
no more. It is a false idea of good providing that platters must leave
|
|
the table with a generous left-over. Waste of cooked food is a serious
|
|
item in household economy, and no matter how skillfully leftovers are
|
|
utilized, it is always less expensive and more appetizing to provide
|
|
fresh-cooked foods at each meal.
|
|
|
|
One would think that with the various uses to which all kinds of
|
|
foodstuffs may be put that there would be little left for the yawning
|
|
garbage pail. But the Secretary of the United States Department of
|
|
Agriculture is responsible for the statement that $750,000,000 worth
|
|
of food has been wasted annually in the American kitchen. Undoubtedly
|
|
a large part of this wastefulness was due to ignorance on the part of
|
|
the housewife, and the rest of it to the lack of co-operation on
|
|
the part of the employees who have handled the food but not paid the
|
|
bills.
|
|
|
|
According to a well-known domestic scientist, the only things which
|
|
should find their way to the garbage pail are:
|
|
|
|
Egg shells--after being used to clear coffee.
|
|
Potato skins--after having been cooked on the potato.
|
|
Banana skins--if there are no tan shoes to be cleaned.
|
|
Bones--after having been boiled in soup kettle.
|
|
Coffee grounds--if there is no garden where they can be used for
|
|
fertilizer, or if they are not desired as filling for
|
|
pincushions.
|
|
Tea leaves--after every tea-serving, if they are not needed for
|
|
brightening carpets or rugs when swept.
|
|
Asparagus ends--after being cooked and drained for soup.
|
|
Spinach, etc.--decayed leaves and dirty ends of roots.
|
|
|
|
If more than this is now thrown away, you are wasting the family
|
|
income and not fulfilling your part in the great world struggle. Your
|
|
government says that it is your business to know what food your family
|
|
needs to be efficient; that you must learn how to make the most of
|
|
the foods you buy; that it is your duty to learn the nature and uses
|
|
of various foods and to get the greatest possible nourishment out of
|
|
every pound of food that comes to your home.
|
|
|
|
The art of utilizing left-overs is an important factor in this
|
|
prevention of waste. The thrifty have always known it. The careless
|
|
have always ignored it. But now as a measure of home economy as well
|
|
as a patriotic service, the left-over must be handled intelligently.
|
|
|
|
The following recipes show how to make appetizing dishes from products
|
|
that heretofore in many homes have found their way to the extravagant
|
|
pail.
|
|
|
|
In these recipes, sauces are prominent because they are of great
|
|
value in making foods of neutral flavor, especially the starchy winter
|
|
vegetables, and rice, macaroni and hominy, as attractive as they are
|
|
nutritious; salads are included, since these serve to combine odds
|
|
and ends of meats and vegetables; gelatine dishes are provided because
|
|
gelatine serves as a binder for all kinds of leftovers and is an
|
|
extremely practical way of making the most rigid saving acceptable;
|
|
desserts made of crumbs of bread and cake, or left-over cereals, are
|
|
among the major economies if they are worked out in such a way that
|
|
they do not involve the extravagant use of other foodstuffs. All the
|
|
recipes in this economy cook-book have been thoughtfully adapted to
|
|
the conditions of the time, and will show the practical housekeeper
|
|
how to supply wholesome, flavorsome food for the least cost.
|
|
|
|
* * * * *
|
|
|
|
SAUCES MAKE LEFTOVERS ATTRACTIVE
|
|
|
|
|
|
WHITE SAUCE
|
|
|
|
1/4 cup flour
|
|
1/4 cup fat
|
|
1 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1-1/2 cups milk
|
|
|
|
Melt fat. Add dry ingredients and a little of the milk. Bring to
|
|
boiling point. Continue adding milk a little at a time until all is
|
|
added. Serve with vegetables, fish, eggs, meats.
|
|
|
|
|
|
WHITE SAUCE WITH CHEESE
|
|
|
|
1/2 cup cheese (cream or American) added to
|
|
1-1/2 cups white sauce
|
|
|
|
Excellent to serve with macaroni, hominy or vegetables.
|
|
|
|
|
|
WHITE SAUCE WITH SHRIMPS
|
|
|
|
1/2 cup shrimps
|
|
1/4 teaspoon salt
|
|
1 cup white sauce
|
|
|
|
Serve on toast, or with starchy vegetables.
|
|
|
|
|
|
WHITE SAUCE WITH HORSERADISH AND PIMENTO
|
|
|
|
1/4 cup horseradish
|
|
1 tablespoon chopped pimento
|
|
1 cup white sauce
|
|
|
|
SERVE WITH BOILED BEEF, HOT OR COLD, OR WITH COLD ROAST BEEF.
|
|
|
|
|
|
WHITE SAUCE WITH EGG
|
|
|
|
1 cup white sauce
|
|
2 sliced hard-cooked eggs
|
|
1/8 teaspoon cayenne
|
|
1/8 teaspoon salt
|
|
|
|
Excellent for spinach and vegetables, or fish.
|
|
|
|
|
|
BROWN SAUCE
|
|
|
|
1/4 cup fat
|
|
1/3 cup flour
|
|
1 teaspoon salt
|
|
1/8 teaspoon of cayenne
|
|
1-1/2 cups brown stock, or
|
|
1-1/2 cups water and 2 bouillon cubes
|
|
1/2 teaspoon Worcestershire sauce
|
|
|
|
Melt fat until brown. Add flour. Heat until brown. Add liquid
|
|
gradually, letting come to boiling point each time before adding more
|
|
liquid. When all is added, 1 teaspoon kitchen bouquet may be added if
|
|
darker color is desired.
|
|
|
|
|
|
BROWN SAUCE WITH OLIVES
|
|
|
|
1 cup brown sauce
|
|
3 tablespoons chopped olives
|
|
|
|
Make brown sauce as given in foregoing recipe, then while it is hot
|
|
stir in the chopped olives, and serve.
|
|
|
|
|
|
BROWN SAUCE WITH PEANUTS
|
|
|
|
1 cup brown sauce
|
|
1/4 cup chopped peanuts
|
|
1/8 teaspoon salt
|
|
|
|
A good sauce to serve with rice, macaroni, hominy or other starchy
|
|
foods. It supplies almost a meat flavor to these rather insipid foods.
|
|
|
|
|
|
MUSHROOM SAUCE
|
|
|
|
1 cup brown sauce
|
|
1/2 cup chopped mushrooms
|
|
|
|
Add mushrooms to fat and flour before adding liquid. If fresh
|
|
mushrooms are used, cook for two or three minutes after adding liquid.
|
|
|
|
|
|
VEGETABLE SAUCES
|
|
|
|
1/4 cup fat
|
|
1/4 cup flour
|
|
1 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
2 cups vegetable stock,
|
|
or
|
|
1 cup vegetable stock
|
|
1 cup milk.
|
|
|
|
Vegetable stock is the water in which any vegetable is cooked. Make as
|
|
white sauce.
|
|
|
|
|
|
DRAWN BUTTER SAUCE
|
|
|
|
1/3 cup butter substitute
|
|
1/4 cup flour
|
|
1/2 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1 cup boiling water
|
|
2 tablespoons chopped parsley
|
|
|
|
Make as white sauce, reserving 2 tablespoons of the fat to add just
|
|
before serving.
|
|
|
|
|
|
TOMATO SAUCE
|
|
|
|
1/4 cup fat
|
|
1/4 cup flour
|
|
1 teaspoon salt
|
|
1/4 teaspoon cayenne
|
|
1 teaspoon Worcestershire
|
|
1 teaspoon onion juice
|
|
1-1/2 cups tomato
|
|
|
|
Melt fat; add dry ingredients and gradually the liquid, letting sauce
|
|
come to boiling point each time before adding more liquid.
|
|
|
|
|
|
FRUIT SAUCE FOR PUDDING
|
|
|
|
1/4 cup fat
|
|
1/2 cup milk
|
|
1/2 cup powdered sugar
|
|
1 teaspoon vanilla, or
|
|
1 tablespoon brandy
|
|
1 cup mashed cooked fruit
|
|
|
|
Mix thoroughly. Let chill and serve with steamed or baked pudding.
|
|
|
|
|
|
COCOANUT SAUCE
|
|
|
|
1/2 cup milk
|
|
1/2 cup cocoanut and milk
|
|
2 tablespoons corn syrup
|
|
2 tablespoons cornstarch
|
|
1 teaspoon vanilla
|
|
|
|
Mix ingredients. Bring to boiling point over direct fire. Cook over
|
|
hot water 20 minutes. Use with leftover stale cake, baked or steamed
|
|
puddings. If canned cocoanut containing milk is used, plain milk may
|
|
be omitted.
|
|
|
|
|
|
MOLASSES SAUCE
|
|
|
|
1 cup molasses
|
|
2 tablespoons fat
|
|
1 tablespoon flour, plus
|
|
1 tablespoon cold water
|
|
1-1/2 tablespoons vinegar
|
|
|
|
Mix together. Bring to boiling point and serve with any pudding.
|
|
|
|
|
|
FRENCH SAUCE
|
|
|
|
1 cup (crystal) corn syrup
|
|
1/8 teaspoon salt
|
|
1 egg
|
|
1/2 cup water
|
|
1 tablespoon cream
|
|
1 teaspoon vanilla
|
|
|
|
Beat egg light. Pour on gradually the hot corn syrup and water,
|
|
beating egg with eggbeater. Add cream and vanilla. Serve at once.
|
|
|
|
|
|
SPICE SAUCE
|
|
|
|
1/2 cup corn syrup
|
|
1 egg
|
|
1/3 cup milk
|
|
1/2 teaspoon cinnamon
|
|
1/2 teaspoon nutmeg
|
|
1/2 teaspoon vanilla
|
|
|
|
Mix corn syrup and spices. Add beaten yolks and milk. Cook over hot
|
|
water until thick. Add vanilla and beaten whites. Serve hot or cold.
|
|
|
|
|
|
MAPLE SPICE SAUCE
|
|
|
|
3 tablespoons fat
|
|
1/3 cup maple sugar
|
|
2 eggs
|
|
1/2 teaspoon cinnamon
|
|
1/2 teaspoon allspice
|
|
1/2 teaspoon vanilla
|
|
1/3 cup milk
|
|
|
|
Cream fat, sugar and spices. Add beaten yolks and milk. Cook in double
|
|
boiler until thick. Add vanilla and beaten whites. Serve hot or cold.
|
|
|
|
|
|
TOMATO SAUCE WITH CHEESE
|
|
|
|
1 cup tomato sauce
|
|
1/2 cup grated cheese
|
|
|
|
Add cheese while sauce is hot and just before serving. Do not boil
|
|
sauce after adding cheese.
|
|
|
|
|
|
MEXICAN SAUCE
|
|
|
|
To one cup tomato sauce, add
|
|
|
|
2 tablespoons chopped green pepper
|
|
3 tablespoons chopped celery
|
|
3 tablespoons chopped carrot
|
|
|
|
|
|
HARD SAUCE
|
|
|
|
1/3 cup butter substitute or hydrogenated oil
|
|
1/3 cup corn syrup
|
|
1/3 cup sugar
|
|
1 teaspoon flavoring
|
|
|
|
Cream all together. This method reduces the necessary sugar
|
|
two-thirds.
|
|
|
|
|
|
LEMON OR ORANGE SAUCE
|
|
|
|
1/2 cup corn syrup
|
|
1 tablespoon fat
|
|
1/4 cup lemon juice
|
|
1 teaspoon lemon rind
|
|
2 tablespoons cornstarch
|
|
3 tablespoons lemon juice
|
|
1/2 cup orange juice
|
|
2 teaspoons orange rind
|
|
1 tablespoon flour
|
|
1 tablespoon water
|
|
|
|
Mix ingredients. Bring to boiling point and serve.
|
|
|
|
|
|
CRANBERRY SAUCE WITH RAISINS
|
|
|
|
1 cup cranberries
|
|
1 cup water
|
|
1 cup corn syrup
|
|
1/2 cup raisins or nuts
|
|
2 tablespoons fat
|
|
|
|
Cook cranberries in water until they are soft and the water is almost
|
|
entirely absorbed. Add other ingredients and cook about 20 minutes
|
|
slowly until thick enough to use as sauce.
|
|
|
|
|
|
|
|
|
|
THE USE OF GELATINE IN COMBINING LEFTOVERS
|
|
|
|
|
|
LEFTOVER FRUIT MOLD
|
|
|
|
2 tablespoons cold water
|
|
2 tablespoons gelatine
|
|
|
|
Let stand until gelatine is soft. Add 1 pint boiling water, or fruit
|
|
juice from canned fruit.
|
|
|
|
1/4 cup lemon juice
|
|
2/3 cup corn syrup, or
|
|
1/2 cup sugar
|
|
|
|
Stir until gelatine is dissolved. Add 1 cup leftover fruit. Place
|
|
in mold which has been dipped in cold water. Stir occasionally while
|
|
hardening so fruit does not settle to the bottom. Or a little gelatine
|
|
may be poured in mold and allowed to grow almost hard; then some
|
|
fruit arranged on it and more gelatine poured in. Repeat until mold is
|
|
filled; then chill, and turn out carefully.
|
|
|
|
|
|
MOLDED VEGETABLE SALAD
|
|
|
|
1-1/2 cups boiling tomato juice and pulp
|
|
2 tablespoons cold water
|
|
2 tablespoons gelatine
|
|
1 teaspoon salt
|
|
1/4 teaspoon paprika
|
|
1/4 teaspoon Worcestershire sauce
|
|
2 cups of any one vegetable, or of mixed vegetables
|
|
|
|
Soften gelatine in the cold water. Add other ingredients and chill.
|
|
Stir once or twice while chilling so vegetables do not settle to the
|
|
bottom.
|
|
|
|
|
|
MOLDED MEAT OR FISH LOAF
|
|
|
|
2 tablespoons gelatine
|
|
2 tablespoons cold water
|
|
1 cup boiling gravy, tomato juice, or 1 cup boiling water into
|
|
which 1 bouillon cube has been dissolved
|
|
1 cup left-over meat or fish chopped fine
|
|
1 cup chopped celery or cooked vegetable
|
|
1 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
|
|
Soften gelatine in cold water. Add other ingredients. Stir until
|
|
gelatine is dissolved. Pour into mold dipped into cold water. Chill.
|
|
Stir once or twice while hardening so meat does not settle to the
|
|
bottom. Serve with salad dressing.
|
|
|
|
|
|
RICE IMPERIAL
|
|
|
|
1 cup cooked rice
|
|
1 cup corn syrup
|
|
1 tablespoon gelatine
|
|
2 tablespoons water
|
|
1/2 cup cherries or other cooked fruit
|
|
1/2 cup nuts
|
|
1/2 cup juice of fruit
|
|
|
|
Chill and serve.
|
|
|
|
|
|
CREAM SALAD MOLD
|
|
|
|
1 cup cooked salad dressing
|
|
2 tablespoons gelatine
|
|
2 cups any left-over fish, meat or vegetables
|
|
2 tablespoons cold water
|
|
|
|
Use any well-seasoned salad dressing. Soften the gelatine in the cold
|
|
water. Dissolve over boiling water. Add to salad dressing. Add other
|
|
ingredients well seasoned and chill.
|
|
|
|
|
|
CHEESE MOLD
|
|
|
|
1 pint cottage cheese
|
|
1/2 cup pimento or green pepper
|
|
1 cup milk
|
|
2 teaspoons salt
|
|
1/4 teaspoon cayenne
|
|
2 tablespoons granulated gelatine
|
|
4 tablespoons cold water
|
|
|
|
Soften gelatine in the cold water. Dissolve over hot water. Add all
|
|
ingredients. Mix thoroughly and place in mold which has been rinsed
|
|
with cold water. When firm, serve as salad.
|
|
|
|
|
|
FRUIT SPONGE
|
|
|
|
2 tablespoons gelatine softened in
|
|
1/3 cup cold water
|
|
1 pint clabbered milk, or fruit juice
|
|
1 cup sugar
|
|
1 teaspoon vanilla
|
|
1 cup crushed fruit
|
|
2 egg whites
|
|
|
|
Mix gelatine with milk. Add sugar. When it begins to thicken, beat
|
|
with rotary beater. Add vanilla and fruit. Fold in egg whites and
|
|
turn into mold. Apple sauce, strawberries, rhubarb, pineapple or
|
|
raspberries may be used.
|
|
|
|
|
|
ORIENTAL SALAD
|
|
|
|
1 tablespoon gelatine
|
|
2 cups boiling water
|
|
3/4 cup sugar
|
|
1/2 cup lemon juice
|
|
1/2 cup grated cocoanut
|
|
2 cups apples, chopped
|
|
1 cup celery
|
|
1/2 cup chopped nuts
|
|
3 pimentoes
|
|
1 tablespoon grated onion
|
|
1/3 teaspoon salt
|
|
|
|
Soften gelatine in 2 tablespoons cold water, then dissolve in the
|
|
boiling water, but do not cook after gelatine is put in. Add all other
|
|
ingredients. Mold and chill. Serve with cooked or mayonnaise salad
|
|
dressing, plain or on lettuce leaves.
|
|
|
|
|
|
|
|
|
|
SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS
|
|
|
|
|
|
MIXED VEGETABLE SALAD
|
|
|
|
1 cup cooked potatoes
|
|
1 cup cooked carrots
|
|
1 cup cooked peas
|
|
1 cup cooked beets
|
|
|
|
Make a French dressing of
|
|
|
|
1/2 cup oil
|
|
1/2 teaspoon salt
|
|
2 tablespoons vinegar
|
|
1/8 teaspoon cayenne
|
|
|
|
Mix dressing thoroughly and pour over the vegetables. If vegetables
|
|
are kept in different bowls instead of mixed together, the flavor
|
|
of the salad is improved. Any vegetable may be used in this way. Let
|
|
stand 30 minutes. When ready to serve, place each portion in a nest
|
|
made of two lettuce leaves or other salad, green. If desired, cooked
|
|
dressing may be mixed with the vegetable in place of French dressing,
|
|
or may be served with it.
|
|
|
|
|
|
EGYPTIAN SALAD
|
|
|
|
1 cup left-over baked beans, cooked dried peas, or beans or
|
|
lentils, or cooked rice, rice.
|
|
1 cup chopped celery
|
|
3 tablespoons chopped pepper
|
|
3 tablespoons chopped pickle
|
|
1 cup cooked salad dressing
|
|
|
|
Mix ingredients thoroughly and let stand 30 minutes to blend flavor
|
|
thoroughly.
|
|
|
|
|
|
CABBAGE, PEANUT AND APPLE SALAD
|
|
|
|
2 cups chopped cabbage
|
|
1 cup peanuts
|
|
1 cup chopped apples
|
|
1 cup salad dressing
|
|
|
|
Mix ingredients and serve with French dressing. This salad looks very
|
|
appetizing when served in cups made of hollowed out red apples, the
|
|
pulp removed being used in the salad.
|
|
|
|
|
|
CHEESE SALAD
|
|
|
|
1 cup American or cream cheese
|
|
2 tablespoons vinegar
|
|
1/3 cup oil
|
|
1/2 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
2 tablespoons chopped olives
|
|
3 tablespoons chopped nuts
|
|
|
|
Blend all ingredients thoroughly. Shape as desired and chill. Serve
|
|
with French dressing. (If American cheese is used, grate or cut fine.)
|
|
|
|
|
|
FRUIT SALAD
|
|
|
|
|
|
Left-over small portions of fruits may be blended in almost any
|
|
combination to form a salad. Plain French dressing or French dressing
|
|
made with fruit juice in place of vinegar, or cooked dressing or
|
|
mayonnaise may be combined with the fruit. Bananas combine well with
|
|
any other fruit and, being the least expensive fruit, may be used as
|
|
the basis of fruit salads.
|
|
|
|
|
|
MANDALAY SALAD
|
|
|
|
1 cup cooked peas or carrots
|
|
1 cup cooked cold rice
|
|
|
|
Mix with dressing made of
|
|
|
|
1/3 cup oil
|
|
1 tablespoon vinegar
|
|
1/4 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1/4 teaspoon curry powder
|
|
|
|
Mix all ingredients; serve cold, either plain, on lettuce leaves, or
|
|
in nests made of cabbage or celery.
|
|
|
|
|
|
POTATO SALAD
|
|
|
|
2 cups potatoes from fresh-cooked, or left-over baked, boiled or
|
|
mashed potatoes.
|
|
1/4 cup chopped parsley
|
|
1 teaspoon onion juice
|
|
1 cup cooked salad dressing
|
|
3 tablespoons chopped green pepper may be added if desired.
|
|
|
|
If mixed while cooked dressing is hot, then chilled, the flavor is
|
|
much improved.
|
|
|
|
Left-over mashed potatoes may be combined with cooked corn and green
|
|
pepper for a delicious salad.
|
|
|
|
|
|
MEAT OR FISH SALAD
|
|
|
|
1 cup left-over meat or fish
|
|
3 tablespoons chopped pickle
|
|
1/2 cup chopped celery
|
|
1 cup cooked salad dressing
|
|
|
|
Mix ingredients thoroughly and serve. If one-quarter cup of French
|
|
dressing is mixed with meat or fish, 30 minutes before adding other
|
|
ingredients, the flavor is much improved.
|
|
|
|
|
|
CAULIFLOWER SALAD
|
|
|
|
1 cup cooked cauliflower
|
|
1 cup cooked salad dressing
|
|
3 tablespoons chopped pickle
|
|
1 tablespoon chopped pimento
|
|
1 tablespoon vinegar
|
|
|
|
Blend ingredients thoroughly and serve. Cauliflower which has been
|
|
creamed or scalloped may be used, if sauce is carefully rinsed from
|
|
the vegetable.
|
|
|
|
|
|
CARROT SALAD
|
|
|
|
Grind raw carrot in food chopper. Make French dressing with chicken
|
|
fat instead of oil. Mix ingredients and serve.
|
|
|
|
1 cup raw carrots
|
|
1/2 cup oil (preferably oil from chicken fat)
|
|
1 tablespoon vinegar
|
|
1/2 teaspoon salt
|
|
1 tablespoon parsley
|
|
1/8 teaspoon paprika
|
|
|
|
|
|
HINDU SALAD
|
|
|
|
2 tablespoons flour
|
|
1 teaspoon salt
|
|
1 egg
|
|
1/8 teaspoon cayenne
|
|
2 tablespoons granulated gelatine, plus 2 tablespoons cold water
|
|
1 teaspoon mustard
|
|
1 teaspoon curry powder
|
|
3 tablespoons melted fat
|
|
1 cup milk
|
|
1/3 cup vinegar
|
|
2 cups cooked rice
|
|
2 tablespoons chopped olives
|
|
|
|
Mix dry ingredients, add egg and blend thoroughly. Add melted fat,
|
|
milk and vinegar. Cook over hot water until thick as custard. Soften
|
|
gelatine in cold water. Add to the hot dressing. When dissolved add
|
|
rice and olives, place in mold and chill. Serve plain or with 1/2 cup
|
|
French dressing.
|
|
|
|
|
|
|
|
|
|
THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL
|
|
|
|
|
|
DATE CRUMB PUDDING
|
|
|
|
1 cup dried crumbs
|
|
1 pint hot milk
|
|
|
|
Let stand until milk is absorbed, then add
|
|
|
|
1/4 teaspoon salt
|
|
1/2 cup molasses
|
|
1/2 teaspoon cinnamon
|
|
1 cup dates, cut small
|
|
1 egg
|
|
1/2 teaspoon mixed cloves, nutmeg, allspice, ginger
|
|
|
|
Mix ingredients. Bake 40 minutes in moderately hot oven. This pudding
|
|
is so well flavored that it does not really require a sauce, but if
|
|
one is desired the molasses sauce on page *86, or the hard or lemon
|
|
sauce on page *87 will be found to suit.
|
|
|
|
|
|
FIG PUDDING
|
|
|
|
1/4 lb suet
|
|
1/2 lb chopped figs
|
|
1 cup sour apple (cored, pared and chopped)
|
|
1 cup milk
|
|
1/2 cup molasses
|
|
1/2 cup corn syrup
|
|
1 cup breadcrumbs
|
|
2 eggs
|
|
1/3 cup flour
|
|
|
|
Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add
|
|
yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours.
|
|
|
|
|
|
FRUIT TAPIOCA
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1/4 cup pearl tapioca
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1/3 cup corn syrup, or
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1/4 cup sugar
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1/8 teaspoon salt
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1 cup water
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1 cup milk
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1 cup fruit
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Soak tapioca in the water over night. Add the other ingredients except
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the fruit and cook over hot water until the tapioca is clear. Add
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fruit and 1 teaspoon vanilla and chill.
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RICE FRUIT CUSTARD
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1/3 cup rice
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1 cup milk
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1/3 cup corn syrup
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1 teaspoon vanilla
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1/8 teaspoon salt
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1 egg
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1 cup fruit
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Cook rice with milk in double boiler 30 minutes. Add other ingredients
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and cook 10 minutes. Chill and serve.
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NUT AND FRUIT PUDDING
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1 cup stale breadcrumbs
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2 cups scalded milk
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1/2 cup corn syrup
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1/2 cup chopped nuts
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2 eggs
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1/8 teaspoon salt
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1/2 teaspoon vanilla
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3/4 cup chopped figs, dates or raisins
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Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients.
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Bake 25 to 35 minutes in moderate oven.
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CHOCOLATE BREAD PUDDING
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1 cup crumbs
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2 cups milk
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1 oz. chocolate
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1/3 cup sugar
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1/2 cup corn syrup
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2 eggs
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1/8 teaspoon salt
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1/2 teaspoon vanilla
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Use whites for meringue with 2 tablespoons corn syrup.
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CAKE CROQUETTES
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1 pint stale cake crumbs
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1 cup milk
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Soak 1 hour; heat and add
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2 yolks of eggs
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2 teaspoons vanilla
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Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve
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with hard sauce.
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CEREAL FRUIT PUDDING
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2 cups milk
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1 cup any ready-to-eat cereal
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1 egg (beaten)
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1/3 cup molasses
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1/2 teaspoon salt
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1/2 teaspoon cinnamon
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1 cup raisins, dates or prunes
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Mix ingredients. Bake 30 to 40 minutes in moderately hot oven.
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SCALLOPED FISH
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2 cups crumbs
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2 cups fish
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2 tablespoons chopped parsley
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1/4 cup fat
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1/4 cup flour
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1/8 teaspoon pepper
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2 teaspoons onion juice
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1-1/2 cups milk
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1 teaspoon salt
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2 tablespoons fat
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Melt fat, add dry ingredients and gradually the liquid to make a
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smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with
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crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25
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minutes.
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SPANISH CASSEROLE
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2 cups cooked rice
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1 quart tomatoes
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1/4 to 1 lb. hamburg steak
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1/8 teaspoon pepper
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3 teaspoons salt
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2 tablespoons onions, chopped
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1/8 teaspoon cayenne
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Add rice to tomatoes. Add seasoning and meat, browned. Bake in
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casserole about 2 hours.
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PEANUT LOAF
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3 cups stale bread crumbs
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2 cups milk
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2 teaspoons salt
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1/8 teaspoon pepper
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1/4 teaspoon poultry seasoning
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1 tablespoon onion juice and pulp
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2 eggs
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4 teaspoons baking powder
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1-1/2 cups chopped peanuts
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Add bread to milk; add seasoning, beaten eggs, baking powder, and
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peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40
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minutes.
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CHEESE ENTREE
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1 cup cooked farina or rice
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1 cup cheese
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1 cup nuts
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1 cup milk
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1/8 teaspoon cayenne
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1 egg
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1 teaspoon salt
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Mix ingredients thoroughly. Bake in greased dish 30 minutes.
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BEAN LOAF
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2 cups cold cooked beans
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1 egg beaten
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1 cup breadcrumbs
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1/8 teaspoon pepper
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1 tablespoon minced onion
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2 tablespoons catsup
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1/4 teaspoon salt
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Shape into loaf. Bake 25 minutes. Serve with tomato sauce.
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ROYAL FRENCH TOAST
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Use leftover bread as French toast by dipping in mixture of
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1 cup milk
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1 tablespoon corn syrup
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1 egg beaten
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Then brown in frying pan in small amount of fat. Spread with
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marmalade, jelly, cocoanut, or preserves and serve as dessert.
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DRIED FRUIT PUDDING
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One cup dried apricots, peaches or prunes soaked two hours in two
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cups of water.
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1 cup bread crumbs
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2/3 cup corn syrup
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1 teaspoon orange or lemon rind
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2 eggs
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1/8 teaspoon salt
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1 teaspoon lemon juice
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1/2 cup chopped nuts
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Mix ingredients. Place in greased baking dish and bake 30 minutes in
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moderately hot oven.
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CHEESE SAUCE ON BREAD
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1/4 cup fat
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1 pint milk
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2 qts. milk
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1/4 cup flour
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1/4 teaspoon cayenne
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1 cup cheese
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Make as white sauce and add cheese. Pour over bread, sliced and
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toasted. Bake in moderate oven.
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SURPRISE CEREAL
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3 cups dried breadcrumbs
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3 tablespoons maple syrup
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1/2 teaspoon salt
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Mix thoroughly and place in moderately hot oven for 20 minutes,
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stirring frequently. Remove and serve as breakfast food. Very
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inexpensive and delicious. Graham, corn or oatmeal bread is best for
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this purpose, but any bread may be used.
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SURPRISE CROQUETTES
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1 cup leftover cereal
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1 cup chopped peanuts
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1/2 cup dried breadcrumbs
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1 beaten egg
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Shape as croquettes and bake in oven or pan-broil. Serve with tart
|
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jelly.
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CHEESE STRAWS
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1 cup stale bread
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1/8 teaspoon cayenne
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1/2 cup grated cheese
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1/4 cup milk
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2/3 cup flour
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1/4 teaspoon salt
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Make into dough; roll 1/4 inch thick. Cut into strips 6 inches long
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and 1/2 inch wide. Place on baking sheet. Bake 20 minutes in moderate
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oven. Serve with soup, salad, or pastry.
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SOUPS UTILIZE LEFTOVERS
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In nearly every case when meat is purchased, some bone is paid for.
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Too frequently this is either left at the market or thrown away in
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the home. Bones, gristle, tough ends, head and feet of chickens, head,
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fins and bones of fish, etc., should be utilized for making soup.
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If a meat or fish chowder with plenty of vegetable accompaniment is
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served, no other meat is required for the usual home meal.
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If a cream of dried or fresh vegetables, or a meat stock soup with
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plenty of vegetables or cereal content, is served, the amount of meat
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eaten with the main course of the meal will be materially lessened.
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Soups may be a most economical method of using water in which meat,
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fish or vegetables have been cooked; also of utilizing small portions
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of leftover meats, fish, vegetables or cereal.
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Cream soups are made by cooking vegetables or cereal, then utilizing
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the water in which they are cooked as part of the liquid for the soup.
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Outer parts or wilted parts of vegetables may be utilized for soups
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instead of being discarded. Water in which ham or mutton has been
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boiled makes an excellent basis for dried or fresh vegetable soups.
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In fact, soup can be made from all kinds of leftovers--the variety
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and kind make little difference so long as the mixture is allowed to
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simmer for several hours and is properly seasoned.
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CREAM SOUP
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1/3 cup fat
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1/3 cup flour
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1 teaspoon salt
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1 cup cereal or vegetable
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1/4 teaspoon cayenne
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1 pt. milk
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1 pt. water, in which vegetable or cereal was cooked, or leftover
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water in which meat was cooked.
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Melt fat, add dry ingredients and, gradually, liquid. When at boiling
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point, add vegetables or cereal and serve.
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MEAT STOCK
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Leftover bits of meat, bone, or gristle may be used alone or with some
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fresh meat and bone from shin or neck.
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To each 1 lb. of meat and bone, add 1 qt. cold water. Let stand 1
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hour. Cover and bring slowly to boiling point and simmer 2 to 3
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hours. Remove bones and meat. Let stand until cold. Skim off fat.
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Add vegetables cut in small pieces, season as desired and cook until
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vegetables are tender. Leftover cereals, as barley, oatmeal, etc.,
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vegetables, macaroni, tapioca, sago, etc., etc., may be added for
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increased food value.
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TOMATO GUMBO SOUP
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Bones and gristle from chicken or turkey
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2 qts. cold water
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1 cup okra
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1 tablespoon chopped pimento
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1-1/2 teaspoons salt
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1/2 cup rice
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2 tablespoons fat
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1-1/2 cups tomatoes
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1/4 cup chopped parsley
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Soak bones and gristle in the cold water 1 hour. Then boil slowly 1
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hour, in same water. Strain out the bones and gristle and add other
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ingredients to the liquor. Boil this mixture slowly 3/4 hour and
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serve.
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LEGUME SOUP
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1 cup dried peas, beans or lentils
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3 qts. cold water
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1 tablespoon onion pulp
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1 ham bone or 1/2 pound smoked sausage
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1 teaspoon celery salt
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2 teaspoons salt
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2 tablespoons flour, plus
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2 tablespoons cold water
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1/4 teaspoon pepper
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1 cup tomato
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Wash and soak dried legume over night. In morning drain, add water,
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ham bone or sausage and cook very slowly until tender. Add other
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ingredients, cook 1/2 hour and serve.
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VEGETABLE SOUP
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1 qt. boiling water
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1/2 cup carrots
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1/2 cup cabbage
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1 cup potatoes
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1 cup tomato juice and pulp
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1 tablespoon minced onion
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1/4 teaspoon pepper
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4 tablespoons fat
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4 cloves
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1 bayleaf
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2 teaspoons salt
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4 peppercorns
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2 tablespoons chopped parsley
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Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for
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20 minutes. Strain. To juice and pulp add other ingredients and cook
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slowly 1 hour. Add parsley just before serving.
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CREAM OF CARROT SOUP
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2 cups diced carrots
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2 cups water
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1 cup milk
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1/8 teaspoon pepper
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2 tablespoons fat
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2 tablespoons flour
|
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1 teaspoon salt
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Cook the carrots in the water until tender. Melt the fat, add dry
|
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ingredients, add gradually the 1 cup water in which the carrots were
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cooked and the milk. When at boiling point, serve with a little grated
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raw carrot sprinkled over top of soup. Any vegetable, raw or cooked,
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may be used in the same way, as cauliflower, cabbage, peas, turnips,
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etc.
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SALMON CHOWDER
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|
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1 cup cooked or canned fish
|
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1 cup cooked potato, diced
|
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1 cup peas
|
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2 tablespoons fat
|
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2 tablespoons flour
|
|
1-1/2 teaspoons salt
|
|
1/4 teaspoon paprika
|
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2 cups milk
|
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1 cup water from boiled potatoes
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2 tablespoons chopped parsley
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1 teaspoon onion juice
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|
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Melt fat, add dry ingredients and gradually the liquid. When at
|
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boiling point, add parsley and serve.
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CHEESE CREAM SOUP
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|
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1 cup cheese
|
|
2 cups milk
|
|
2 tablespoons fat
|
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1-1/4 teaspoons salt
|
|
1/4 teaspoon cayenne
|
|
1/2 teaspoon celery salt
|
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3 tablespoons flour
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|
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Melt fat, add dry ingredients and gradually the liquid. When at
|
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boiling point and just ready to serve add cheese. Any kind of cheese
|
|
may be used for this purpose.
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BEAN SOUP
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|
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1 cup beans
|
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1 quart water
|
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1 tablespoon onion juice
|
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1/4 teaspoon Worcestershire sauce
|
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1 cup brown stock
|
|
1/4 teaspoon celery salt
|
|
2 teaspoons salt
|
|
1/4 teaspoon cayenne
|
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1 hard cooked egg
|
|
1 lemon, sliced
|
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1/4 teaspoon mustard
|
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2 tablespoons flour, plus 2 tablespoons cold water
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|
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Soak beans over night, drain. Place in 1 quart of fresh cold water
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and cook until very tender. Add other ingredients and bring to boiling
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point. Slice thin, hard cooked egg and lemon from which seeds have
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been removed and serve with each portion. Do not remove lemon rind as
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this gives a piquant flavor.
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POTATO AND CHEESE SOUP
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|
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2 cups cooked diced potatoes
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2 cups water in which potatoes were cooked
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1 cup milk
|
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2 teaspoons onion juice
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2 tablespoons fat
|
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3 tablespoons flour
|
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1-1/2 teaspoons salt
|
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1/8 teaspoon cayenne
|
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2 tablespoons of finely chopped parsley
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1/4 cup grated cheese
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|
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Dice potatoes and cook slowly until very tender. Rub through strainer,
|
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using potato and 2 cups of the water. Melt fat, add dry ingredients
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and gradually the liquids and onion juice. When ready to serve,
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sprinkle parsley and cheese over top.
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ALL-IN-ONE-DISH MEALS
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NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE A
|
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WELL-BALANCED MENU
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LENTILS WITH RICE AND TOMATOES
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|
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3/4 cup lentils
|
|
1 cup rice
|
|
1 quart tomatoes
|
|
1 teaspoon Worcestershire
|
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2 teaspoons salt
|
|
1/4 teaspoon cayenne
|
|
1/4 teaspoon bay leaf
|
|
1/4 teaspoon sage
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|
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Soak lentils over night; drain; add one quart fresh water and one
|
|
teaspoon of salt. Cook slowly until tender. Add other ingredients.
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Steam or bake for 45 minutes.
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RICE, TOMATOES, GREEN PEPPER AND BEEF
|
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|
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1/2 cup cooked rice
|
|
1 pint tomatoes
|
|
1/3 cup green pepper chopped
|
|
2 cups fresh or left-over cooked meat
|
|
2 teaspoons salt
|
|
1/4 teaspoon cayenne
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Mix all ingredients. Bake in greased dish slowly for one hour.
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HOMINY AND CURRIED MUTTON WITH BEETS
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|
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1 cup hominy which has been soaked over night, drained
|
|
1 quart fresh water and 1 teaspoon of salt added; cook until tender
|
|
2 cups mutton from shoulder
|
|
1 teaspoon kitchen bouquet
|
|
1 teaspoon curry
|
|
2 cups water
|
|
1 teaspoon Worcestershire sauce
|
|
1 tablespoon cornstarch
|
|
1 cup diced beets
|
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1 teaspoon salt
|
|
1/8 teaspoon cayenne
|
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|
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Mix all ingredients thoroughly. Bake in covered casserole slowly for
|
|
one hour. Mutton should be cut in about one-inch pieces.
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TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS
|
|
|
|
4 cups water
|
|
1 cup cornmeal
|
|
2 teaspoons salt
|
|
1/3 cup chopped peppers
|
|
2 cups cooked meat
|
|
1/8 teaspoon cayenne
|
|
|
|
To cornmeal add one-half cup of cold water. Boil three cups of water
|
|
and add cornmeal. Boil five minutes. Add other ingredients. Cook in
|
|
greased baking dish for one hour.
|
|
|
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|
|
BAKED SOY BEANS WITH GREENS AND TOMATO
|
|
|
|
1 pint soy beans
|
|
1/4 lb. salt pork
|
|
1/2 teaspoon soda
|
|
1/8 teaspoon cayenne
|
|
1 onion
|
|
1-1/2 tablespoons salt
|
|
3/4 cup molasses
|
|
3/4 tablespoon mustard
|
|
Boiling water (about one quart)
|
|
1 pint tomatoes
|
|
2 cups cooked spinach
|
|
|
|
Soak beans over night; drain. Cover with fresh water and the soda and
|
|
boil, until skins break, but do not let beans become broken. Cut rind
|
|
from salt pork and cut into six or eight pieces. To 1 cup of boiling
|
|
water add the cayenne, salt, molasses, mustard and tomatoes. In bottom
|
|
of bean pot place the onion and a piece of salt pork. Add beans. Pour
|
|
over this the seasonings. Cover the beans with boiling water. Bake
|
|
three hours covered. Uncover, put spinach to which has been added
|
|
1 teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon of
|
|
pepper, on top. Bake 30 minutes and serve.
|
|
|
|
|
|
CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH
|
|
|
|
One cup of kidney beans, soak over night; drain. Cover with fresh
|
|
water. Add 2 teaspoons of salt, cook in small amount of water until
|
|
tender. Force through colander. Measure 1-1/2 cups and add one-quarter
|
|
pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup
|
|
of water or meat stock or gravy.
|
|
|
|
Place half of mixture in greased baking dish. Cover with two cups
|
|
of spinach, to which has been added one-quarter cup of vinegar, 2
|
|
tablespoons of fat and one-half teaspoon of salt. Cover with other
|
|
half of bean mixture. Bake 20 minutes.
|
|
|
|
|
|
SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE
|
|
|
|
1 cup macaroni
|
|
1 cup peas
|
|
1 pint tomatoes, juice and pulp
|
|
1 cup grated cheese
|
|
1/4 cup fat
|
|
1/4 cup flour
|
|
1 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
|
|
Cook macaroni until tender in one quart of boiling water and one
|
|
teaspoon of salt; drain. Melt fat, add flour, salt and cayenne.
|
|
Gradually add tomatoes and when at boiling point remove from fire,
|
|
add cheese and peas. Place macaroni in greased baking dish, pour sauce
|
|
over it and bake 30 minutes.
|
|
|
|
|
|
CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE
|
|
|
|
1/2 cup rice
|
|
1 cup cheese
|
|
1 cup corn
|
|
1-1/2 cup milk
|
|
1/4 cup fat
|
|
1/4 cup flour
|
|
1 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
|
|
Melt fat until brown. Add flour and seasonings. Heat until brown. Add
|
|
milk gradually. When at boiling point add other ingredients. Place in
|
|
baking dish and bake 45 minutes.
|
|
|
|
|
|
FISH AND VEGETABLE CHOWDER
|
|
|
|
3 lbs. fish
|
|
2 cups diced potatoes
|
|
1/3 cup chopped onion
|
|
1/2 cup chopped salt pork
|
|
1 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1 cup peas
|
|
2 cups cold water
|
|
2 tablespoons fat
|
|
2 tablespoons flour
|
|
1 cup diced carrots
|
|
1 pint scalded milk
|
|
|
|
Cut fish into small pieces. Cover bones, fins and head with cold
|
|
water. Simmer 15 minutes; strain. Cook onion and salt pork until
|
|
brown. In kettle place layers of fish and mixed vegetables. To water
|
|
in which bones, etc., have been cooked, add the seasonings. Mix all
|
|
ingredients. Cook forty minutes, slowly, covered.
|
|
|
|
|
|
SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES
|
|
|
|
1 smoked haddock
|
|
1 cup samp, which has been soaked over night and cooked until tender
|
|
1 quart water and 1 teaspoon of salt
|
|
2 teaspoons horseradish (grated)
|
|
1 pint tomatoes
|
|
1 teaspoon salt
|
|
1/4 teaspoon cayenne
|
|
2 tablespoons cornstarch
|
|
|
|
Pour 1 cup of boiling water and one-half cup of boiling milk over
|
|
fish. Let stand one-half hour, pour off liquid. Place fish in baking
|
|
dish. Place samp on fish. Mix other ingredients and pour on top. Cover
|
|
and bake three-quarters of an hour.
|
|
|
|
|
|
CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE
|
|
|
|
1 cup cooked spaghetti
|
|
2 cups brown stock
|
|
2 cups water, or
|
|
2 bouillon cubes
|
|
2 tablespoons flour
|
|
2 teaspoons salt
|
|
1/2 cup chopped peanuts
|
|
1 cup diced carrots
|
|
3 tablespoons chopped olives
|
|
|
|
Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in
|
|
the boiling water. Mix all ingredients. Place in casserole and bake 45
|
|
minutes or until spaghetti is tender.
|
|
|
|
|
|
LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES
|
|
|
|
1 cup cooked lentils
|
|
1 cup chopped peanuts
|
|
1 cup grated cheese
|
|
1 cup bread crumbs
|
|
1 tablespoon fat
|
|
2 tablespoons lemon juice
|
|
1/2 teaspoon salt
|
|
1/8 teaspoon cayenne
|
|
1 teaspoon onion juice
|
|
|
|
Mix all. Place in a greased dish. Bake 30 minutes. Then pour over top
|
|
a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons
|
|
flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then
|
|
add 1 cup of milk gradually. When at boiling point add 3 tablespoons
|
|
of chopped olives. Pour this sauce over the roast and bake 20 minutes.
|
|
Serve at once.
|
|
|
|
|
|
CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH
|
|
|
|
1 lb. codfish
|
|
1/3 cup pimento
|
|
1 cup cornmeal
|
|
2 cups tomatoes, juice and pulp
|
|
2 teaspoons salt
|
|
1/8 teaspoon cayenne
|
|
3 cups boiling water
|
|
|
|
Mix cornmeal with one-half cup of cold water. Add to the boiling
|
|
water. Boil five minutes. In greased baking dish place fish which
|
|
has been soaked over night. Place pimento on fish. Place cornmeal on
|
|
pimento. To tomatoes add seasonings and pour over all. Bake slowly 45
|
|
minutes.
|
|
|
|
|
|
CURRIED VEGETABLES
|
|
|
|
One-half cup dried peas, beans or lentils, soaked over night and
|
|
cooked until tender.
|
|
|
|
1/2 cup turnips
|
|
1/2 cup of carrots
|
|
1 cup outer parts of celery
|
|
1/2 cup of peas
|
|
1/2 teaspoon celery salt
|
|
1/8 teaspoon pepper
|
|
3 tablespoons drippings
|
|
3 tablespoons whole wheat flour
|
|
1 teaspoon curry powder
|
|
1 teaspoon salt
|
|
1/2 cup meat stock or water
|
|
1 cup tomato juice and pulp
|
|
1 teaspoon onion juice
|
|
|
|
Melt the fat. Add the seasoning; gradually the liquid. Add the
|
|
vegetables. Cook 20 minutes. Serve very hot. This is an especially
|
|
good way of adding the necessary flavor to lentils.
|
|
|
|
|
|
|
|
|
|
WHEATLESS DAY MENUS
|
|
|
|
|
|
1
|
|
|
|
BREAKFAST
|
|
|
|
Stewed Prunes
|
|
Oatmeal
|
|
Corn Muffins
|
|
Top Milk
|
|
Coffee
|
|
|
|
|
|
LUNCHEON OR SUPPER
|
|
|
|
Cream of Spinach Soup
|
|
All Rye Rolls
|
|
Scalloped Potatoes
|
|
Marmalade
|
|
|
|
|
|
DINNER
|
|
|
|
Pot Roast
|
|
Buttered Beets
|
|
Fried Egg Plant
|
|
Southern Spoon Bread
|
|
Maple Cornstarch Pudding
|
|
|
|
* * * * *
|
|
|
|
2
|
|
|
|
BREAKFAST
|
|
|
|
Dried Apricots
|
|
Cornflakes
|
|
Rye and Peanut Muffins
|
|
Top Milk
|
|
Coffee
|
|
|
|
|
|
LUNCHEON OR SUPPER
|
|
|
|
Nut and Bean Loaf with White Sauce
|
|
Corn Pone
|
|
Oatmeal Cookies
|
|
Currant or Plum Jelly
|
|
Tea
|
|
|
|
|
|
DINNER
|
|
|
|
Beef Casserole
|
|
Baked Potatoes
|
|
Green Beans
|
|
Barley Biscuits
|
|
Cranberry Tapioca Pudding
|
|
|
|
* * * * *
|
|
|
|
3
|
|
|
|
BREAKFAST
|
|
|
|
Baked Apple Stuffed with Nuts
|
|
Fried Cornmeal Mush
|
|
Maple Syrup
|
|
Coffee
|
|
|
|
LUNCHEON OR SUPPER
|
|
|
|
Split Pea Soup
|
|
Rye Muffins
|
|
Corn Oysters
|
|
Cranberry Jelly
|
|
|
|
DINNER
|
|
|
|
Mutton Pie
|
|
Glazed Sweet Potatoes
|
|
Pickled Beets
|
|
Oatmeal Bread
|
|
Scalloped Tomatoes
|
|
Brown Betty
|
|
|
|
|
|
4
|
|
|
|
BREAKFAST
|
|
|
|
Dried Peaches with Jelly Garnish
|
|
Corn Puffs and Dates
|
|
Top of Milk
|
|
Rye Muffins
|
|
Coffee
|
|
|
|
LUNCHEON OR SUPPER
|
|
|
|
Macaroni and cheese
|
|
Corn and Rice Muffins
|
|
Canned Fruit
|
|
Cocoa
|
|
|
|
DINNER
|
|
|
|
Cream of Carrot Soup
|
|
Swiss Steak
|
|
Stewed Tomatoes
|
|
Natural Rice
|
|
Cole Slaw
|
|
Oatmeal Rolls
|
|
Brown Betty
|
|
|
|
|
|
5
|
|
|
|
BREAKFAST
|
|
|
|
Baked Apples with Marmalade Center
|
|
Cream of Grits Cereal
|
|
Top of Milk
|
|
Rye Finger Rolls
|
|
Coffee
|
|
|
|
LUNCHEON OR SUPPER
|
|
|
|
Cream of Lentil Soup
|
|
Corn Muffins
|
|
Prunes
|
|
Hot Tea
|
|
|
|
DINNER
|
|
|
|
Casserole of Beef and Rice
|
|
Baked Potatoes
|
|
Stewed Corn
|
|
Cabbage Salad
|
|
Chocolate Cornstarch Pudding
|
|
|
|
|
|
|
|
|
|
MEATLESS DAY MENUS
|
|
|
|
1
|
|
|
|
BREAKFAST
|
|
|
|
Baked Pears with Cloves and Ginger
|
|
Cornmeal and Farina Cereal
|
|
Coffee
|
|
Toast
|
|
|
|
LUNCHEON OR SUPPER
|
|
|
|
Welsh Rarebit
|
|
Hot Tea
|
|
Fruit Muffins
|
|
Lettuce Salad
|
|
|
|
DINNER
|
|
|
|
Cream of Corn Soup
|
|
Baked Fish
|
|
Macaroni with Tomato Sauce
|
|
Whole Wheat Bread
|
|
Lyonnaise Potatoes
|
|
Orange Sago Custard
|
|
|
|
|
|
2
|
|
|
|
BREAKFAST
|
|
|
|
Dried Peaches
|
|
Fried Hominy
|
|
Marmalade
|
|
Coffee
|
|
Popovers
|
|
|
|
LUNCHEON OR SUPPER
|
|
|
|
Bean Soup
|
|
Lettuce Salad
|
|
Cheese Straws
|
|
Olives
|
|
|
|
DINNER
|
|
|
|
Chicken Fricassee
|
|
Dumplings
|
|
Baked Squash
|
|
Peas
|
|
Cranberry Jelly
|
|
Barley Muffins
|
|
Mock Mince Pie
|
|
|
|
|
|
3
|
|
|
|
BREAKFAST
|
|
|
|
Oranges
|
|
Pearled Barley
|
|
Top Milk
|
|
Currant Jelly
|
|
Rye Bread Toasted
|
|
Coffee
|
|
|
|
LUNCHEON OR SUPPER
|
|
|
|
Mixed Vegetable Salad
|
|
Boston Brown Bread
|
|
Hot Tea
|
|
|
|
DINNER
|
|
|
|
Clam Chowder
|
|
Spinach and Cheese Loaf
|
|
Carrots
|
|
Creamed Cauliflower
|
|
Oatmeal Nut Bread
|
|
Spice Pudding
|
|
Hard Sauce
|
|
|
|
|
|
|
|
|
|
MEAT SUBSTITUTE DINNERS
|
|
|
|
Consommé with Spaghetti
|
|
Cornmeal Muffins
|
|
Cabbage and Cheese
|
|
Julienne Potatoes
|
|
Carrots
|
|
Dressed Lettuce
|
|
Jellied Prunes with Nuts
|
|
|
|
Thin Bean Soup
|
|
Rye Rolls
|
|
Corn and Oyster Fritters
|
|
Baked Potato
|
|
Scalloped Tomato
|
|
Apple and Celery Salad
|
|
Graham Pudding with Hard Sauce
|
|
|
|
Consommé with Tapioca
|
|
Brown Bread
|
|
Salmon Loaf or Escalloped Salmon
|
|
Creamed Potatoes
|
|
Peas
|
|
Lettuce Salad
|
|
Gelatine Dessert
|
|
|
|
Thin Cream of Celery Soup
|
|
Rye Bread
|
|
Nut Loaf
|
|
Brown Sauce
|
|
Scalloped Potatoes
|
|
Spinach
|
|
Lettuce Salad with Tomato Jelly
|
|
Sago Pudding
|
|
|
|
Scalloped Hominy and Cheese
|
|
Swiss Chard or Spinach
|
|
Whole Wheat Bread
|
|
Stuffed Baked Potato
|
|
Baked Pears
|
|
Molasses Cookies
|
|
|
|
Escalloped Codfish
|
|
Baked Onions
|
|
Corn Bread
|
|
Apple Salad
|
|
Fig and Date Pudding with Tart Jelly
|
|
|
|
Cream of Barley Soup
|
|
Turkish Pilaf
|
|
War Muffins
|
|
Apple and Cabbage Salad
|
|
Chocolate Bread Pudding
|
|
|
|
Cream of Rice Soup
|
|
Rye Meal Rolls
|
|
Kidney Bean Croquette
|
|
Greens
|
|
Dried Apricot Butter
|
|
Oranges, Bananas and Dates
|
|
Ginger Cookies
|
|
|
|
Bean Soup
|
|
Welsh Rarebit or a Cheese Dish
|
|
Natural Rice
|
|
Tomato Sauce
|
|
Corn Meal Parker House Rolls
|
|
Dried Peach Pudding
|
|
|
|
|
|
|
|
|
|
VEGETABLE DINNERS
|
|
|
|
Corn Soup
|
|
Oatmeal Bread
|
|
Nut Loaf
|
|
Tomato Sauce
|
|
Green Beans
|
|
Potatoes au Gratin
|
|
Jellied Prunes
|
|
|
|
Boston Roast
|
|
Tart Jelly
|
|
Whole Wheat Bread
|
|
Creamed Cauliflower
|
|
Squash
|
|
Cranberry Slump
|
|
|
|
Kidney Beans with Rice
|
|
Fried Apples with Raisins
|
|
Celery in Brown Sauce
|
|
Cornmeal Baking Powder Biscuits
|
|
Tapioca Cream
|
|
|
|
Baked Beans
|
|
Boston Brown Bread
|
|
Spinach
|
|
Apple and Pimento Salad
|
|
Gelatine Dessert
|
|
|
|
Cream of Vegetable Soup
|
|
Lima Bean Croquets
|
|
Creamed Potatoes
|
|
Carrots
|
|
Pickled Beets
|
|
Cornmeal and Rye Muffins
|
|
Cottage Pudding
|
|
|
|
Cream of Celery Soup
|
|
Rye Bread
|
|
Spinach Loaf
|
|
Cabbage and Pepper Relish
|
|
Brown Rice
|
|
Marmalade Pudding
|
|
|
|
Cream of Tomato Soup
|
|
Corn Sticks
|
|
Baked Macaroni and Cheese
|
|
Baked Sweet Potatoes
|
|
Eggplant
|
|
Beet and Cabbage Relish
|
|
Whole Wheat Bread
|
|
Apricot Shortcake
|
|
Hard Sauce
|
|
|
|
|
|
|
|
|
|
Of our men we ask their lives; Of ourselves, a little less food.
|
|
|
|
|
|
|
|
|
|
SAVE AND SERVE
|
|
|
|
|
|
TO SAVE BREAD. Serve bread or rolls made from corn, rye or from coarse
|
|
flours. Use breakfast foods and hot cakes, composed of corn, oatmeal,
|
|
buckwheat, rice or hominy. Serve no toast as garniture or under meat.
|
|
Serve war breads. Use every part of the bread, either fresh or stale,
|
|
for puddings and toast; or dried and sifted for baked croquettes; or
|
|
use to extend flour in the making of muffins and drop cakes.
|
|
|
|
TO SAVE MEAT. Use more chicken, hare, rabbits, duck, goose, lobster,
|
|
oysters, clams and egg and cheese dishes of all kinds. Use less beef,
|
|
mutton, and pork and serve smaller portions at table of these meats.
|
|
Have fewer of these items on the menu. Provide more entrees and
|
|
made-over dishes in which a smaller quantity of meat is extended by
|
|
the use of potatoes, rice, hominy, etc. Use beans, as they contain
|
|
nearly the same nutritive value as meat. Serve bacon only as a dish
|
|
and not as a garniture, and this way not more than once a week. Use
|
|
cheese, dried vegetables and nuts. Use fish and meat chowders. Use
|
|
meat extension dishes. Serve vegetable dinners.
|
|
|
|
TO SAVE SUGAR. Use less candy and sweet drinks. Use honey, maple
|
|
sugar, corn syrup, molasses and dark syrups with hot cakes and waffles
|
|
and in all cooking, in order to save butter and sugar. Use all classes
|
|
of fruit preserves, jam, marmalades and jellies. Do not frost or ice
|
|
cakes. Serve dried fruits with cereals, and no sugar is needed.
|
|
|
|
TO SAVE FATS. Serve as few fried dishes as possible, so as to
|
|
save both butter and lard, and in any event use vegetable oils for
|
|
frying--that is, olive oil, corn oil, cottonseed oil, vegetable oil
|
|
compounds, etc. Trim all coarse fats from meats before cooking and use
|
|
the waste fats for shortening and for soap. We are short of soap fats
|
|
as our supplies of tropical oils used for soap-making are reduced. Do
|
|
not waste soap. Save fat from soup stock and from boiled meats. Use
|
|
butter substitutes where possible.
|
|
|
|
TO SAVE MILK. Use it all. Buy whole milk and let cream rise. Use this
|
|
cream, and you secure your milk without cost. Economize on milk and
|
|
cream except for children. Serve buttermilk. Serve cottage cheese
|
|
regularly in varying forms. It is especially nutritious. Use skimmed
|
|
milk in cooking. A great quantity of it goes to waste in this country.
|
|
Use cheese generally. The children must have milk whole, therefore
|
|
reduce the use of cream.
|
|
|
|
USE VEGETABLES. Use more vegetables and potatoes. Make fruits and
|
|
vegetables into salads and attractive dishes. Feature vegetable
|
|
dinners and salads of all kinds. Encourage the use of cheese with
|
|
salads. Make all types of salads from vegetables. We have a great
|
|
surplus of vegetables, and they can be used by substituting them for
|
|
staples so that the staples most needed will be saved.
|
|
|
|
Make all kinds of vegetable soups, especially the cream soups, in
|
|
which the waste from staple vegetables, such as outer leaves and
|
|
wilted parts, can be utilized. These are wholesome and nutritious and
|
|
save meat.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
End of the Project Gutenberg EBook of Foods That Will Win The War And How To
|
|
Cook Them (1918), by C. Houston Goudiss and Alberta M. Goudiss
|
|
|
|
*** END OF THIS PROJECT GUTENBERG EBOOK FOODS THAT WILL WIN THE WAR ***
|
|
|
|
***** This file should be named 15464-8.txt or 15464-8.zip *****
|
|
This and all associated files of various formats will be found in:
|
|
https://www.gutenberg.org/1/5/4/6/15464/
|
|
|
|
Produced by Albert R. Mann Library. Home Economics Archive:
|
|
Research, Tradition and History (HEARTH). Ithaca, NY:
|
|
Albert R. Mann Library, Cornell University, Audrey
|
|
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|
|
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