Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

http://www.cs.unc.edu/~kupstas/FAQ_recipes.html#WarCake

Wheat/Gluten Free
Bread, Muffins, and Pancakes

* Baking Powder Biscuits #2
* Bette Hagman’s Gluten Free Bread
* Blueberry Muffins
* Milk-free and Egg-free Bread
* Breakfast Oatmeal Bars — not gluten free, but is wheat free
* Chick Pea Flour Pancakes (”Crepes”)
* Cornbread
* Pumpkin Bread
* Rice Flour Pancakes 1
* Rice Flour Pancakes 2
* Rice/Potato Donuts
* Terrific Belgian Waffles

Cakes, Cookies, and Other Desserts

* Chestnut Torte
* Chocolate Peanut Butter Cookies — not gluten free, but is wheat free
* Chocolate Chip Cookies
* Chocolate Torte — Suggestions from other sources
* Glazed Fruit Pie
* Hazelnut Cookies
* Golden Cake
* Hot Fudge Cake
* Melt-in-your-Mouth Shortbread
* Orange Honey Quick Bread
* Passover Brownies
* Peanut Butter Cookies 1 — not gluten free, but is wheat free
* Peanut Butter Cookies 2
* Pie Crusts — wheat free
* Pumpkin Cookies 1
* Pumpkin Cookies 2
* Rice or Potato Flour Sponge Cake
* Toll House Cookies

Other web sites for Gluten Free recipes

* Gluten-Free Recipes and Food Preparation Tips
* Gluten-free Bread recipes for WestBend bread machines — recipe 1 and recipe 2

http://www.cs.unc.edu/~kupstas/FAQ_recipes.html#WarCake

Chocolate Peanut Butter Cookies

[adapted from The Allergy Cookbook and Food Buying Guide by Pamela Nonken and S. Roger Hirsch, M.D.]

These cookies rated highly with both my husband and my 5 year old niece (who enjoyed making them under supervision)

2 ounces unsweetened baking chocolate
1/2 cup crunchy natural peanut butter*
2/3 cup sugar, or less to taste
2 tablespoons vegetable oil (safflower oil is listed in original recipe)
1 cup rolled oats, uncooked
3/4 cup raisins
1/2 cup non-roasted nuts, chopped **

*you can use commercial peanut butter if allergies permit
**you can use another 1/2 cup raisins instead of the nuts

Melt chocolate and peanut butter together with oil, stirring occasionally. This can be done on the stove over low heat or in the microwave. When well blended, stir in the remaining ingredients. Drop by rounded teaspoonfuls onto waxed paper. You may need to use your hand to shape them if the cookies refuse to stick together; this won’t matter in the final product. Chill until firm. These should be stored in the refrigerator.

About 2 dozen cookies.

http://www.cs.unc.edu/~kupstas/FAQ_recipes.html#WarCake

Milk or Egg Free
Coconut Milk

This is hardly a recipe; just an idea that works.

Canned coconut milk
water

Thin the coconut milk until you get the consistency you need. About equal water will get a reasonable milk substitute. The coconut taste isn’t very strong after cooking, surprisingly enough.
Nut Milk

Yield: 2 cups

This can be used to replace milk in recipes that taste odd when made with commercial soy or rice milks. I use this for custards and puddings, since soy milk can take on a nutty taste when used in these. It is fine to drink, also. The fat content depends upon the type and quantity of nuts used. More nuts in proportion to water gives a richer milk. This is somewhere between whole milk and half-and-half in richness.

1 cup + approx. two tabls. almonds (blanched*) or raw cashews
-——— use less for a less rich milk (1/2 cup = skim milk?)
2 1/2 cups water

Put nuts and water in a blender. Blend approximately 2 minutes (more or less, depends on your blender. The nuts should be pulverized.) Strain the resulting stuff to remove the nut chunks. (I use a mesh coffee filter [ex. Melitta gold filter] and a rubber spatula to force the liquid through. Paper coffee filters are too fine, and kitchen seives are too coarse.) This makes 2 cups, approximately.

*blanching the almonds (dipping in hot water for 30 seconds then removing the brown skins) results in a much prettier milk. The little brown flecks don’t filter out so well.

^ up to recipe index
Rice Milk

contributed by Mary

2 cups rice
4 cups water

Rinse rice to clean. Pour 4 cups boiling water over rice and let soak for 1 to 2 hours. Blend 1 cup soaked rice with 2 1/2 cups water (can be cold water). Blend rice to a slurry (not a smooth liquid);pour into a pot and repeat with rest of rice. Bring to a boil and then reduce heat and simmer for 20 minutes. Line colander with nylon tricot or a few layers of cheesecloth. Put bowl under colander and pour rice mix in colander. Another 1 cup of water (or less or more) can be poured over the rice to get out more milk. Press with the back of a spoon, then twist nylon and squeeze out as much milk as possible

This milk is very plain and can be flavored with oil, vanilla, salt, etc.
Ricotta Cheese Substitute

[From The New American Vegetarian Cookbook by Marilyn Diamond]

This can be used to replace ricotta cheesse or other soft cheeses in lasagna, etc.

1 pound firm tofu
1/3 cup olive oil
1/2 tsp ground nutmeg
1/2 tsp seasoned salt or rock salt

Combine 3/4 of the tofu with everything else and mash smooth, or use a food processor. Mash in remaining tofu with a spoon to give the right texture.

^ up to recipe index
Sweetened Condensed Milk Substitute

by Sherree Cook

For one cup of sweetened condensed milk, blend:
3/4 cup Mori-Nu Silken Tofu
1/4 cup honey
Macaroni and “Cheese”

Contributed by Dawn Hyatt; adapted from Vegetarian Times Magazine

14 oz. uncooked elbow macaroni
4 cups water
10 oz. pkg soft silken tofu, drained
1 cup soymilk or rice milk
1/2 cup tahini (sesame seed paste)
3 tbsp nutritional yeast
1 tsp. turmeric (optional, see Note 3)
salt (to taste, see Note 2)
2 tbsp dairy-free margarine or canola oil (can be omitted)

Preheat oven to 350 degrees (see Note 1). Boil macaroni in water until just underdone, drain, rinse in cold water. Blend tofu and soymilk in blender or food processor until smooth. Add tahini, nutritional yeast, turmeric and salt;mix until smooth. In large bowl, stir together macaroni and ‘cheese’ sauce. Place mixture in lightly oiled oven proof casserole; top with pats of margarine. Bake until golden and bubbly, about 20 minutes. Serves 10.

Notes:
1) You do not need to bake it. I make this same recipe all the time without the baking step. Of course, one needs to cook the noodles longer if one isn’t baking the dish.
2) If the flavor is not “cheese” like, then it needs more salt. Cheese is salty and when I first made this, I skimped on the salt and the flavor wasn’t “right”
3) The turmeric is optional. This ingredient makes the dish “look” like real mac and cheese but it changes the flavor. For those who don’t mind a “white” mac-n-cheese I would recommend leaving the turmeric out. It looks different but the flavor improvement is wonderful!

^ up to recipe index
Banana “Cream” Pie

from Eileen Kupstas Soo (kupstas@cs.unc.edu)

This can be varied by adding other things — coconut, etc.

1/2 cup sugar
6 tbls. cornstarch (or substitute other thickner)
1/4 tsp. salt
4 cups nut milk (see recipe above)
OR coconut milk, thinned with water a bit
2 well-beaten eggs or egg substitute in equivalent amount**
1 tsp. vanilla
3 very ripe bananas
Optional: pie shell, cooked and ready to go

Mix the sugar, salt, and cornstarch in the top of a double boiler* until the cornstarch lumps are gone. Slowly add the nut milk, stirring constantly. Stir constantly for 8 to 12 minutes until the mixture begins to thicken. Cover and cook 10 more minutes. Take about one cup of the milk mixture and slowly add to the beaten eggs; you want to avoid cooking the eggs. Now add the egg-milk mixture back into the rest of the milk mixture. Cook 2 more minutes, stirring often. Do not overcook. The mixture will thicken as it cools. Cool slightly then stir to release steam. Add vanilla and stir in well. Let cool until warm to the touch.

If you are making a pie, get out a cooked pie shell. If you are using a bowl, get that out. Alternate layers of sliced bananas and warm mixture, making sure each banana slice is coated. If the bananas aren’t coated they turn a yucky purple-gray, but still taste okay. If the bananas are added while the mixture is too hot, they turn tough. If the mixture is too cool, the banana essence doesn’t permeate the custard.

*You can substitute a heat-proof bowl over a pot of hot water for the double boiler; you just need to have a lid that fits for later. The custard will stick if you do not use a double boiler.
** you can use egg substitute here (ex. Ener-G egg replacer) with adequate results, but the pie won’t be quite the same.

^ up to recipe index
Chocolate Pie

Adapted from a recipe on the Mori Nu Tofu container

One pie crust (9 inch)
—
1-1/2 packages silken tofu (firm or extra firm); this is about 29 ounces
1/2 cup honey, adjust to taste
6 ounces chocolate chips* (a little more than a cup), adjust to taste
— I happen to like more, say, 8 ounces
1/4 cup milk substitute (soy milk or nut milk)

Put tofu, milk, and honey in blender and blend until smooth — this may take be a minute or so. Meanwhile, melt chocolate chips in double boiler or in microwave. Add melted chocolate to tofu mixture in small additions, blending well before adding more. Pour into pie shell and bake at 325 (F) for 30 to 40 minutes, or until set.

* you can use 1/3 cup powdered unsweetened cocoa plus sugar to taste if you can’t get dairy free chocolate chips. The taste will be much more cocoa-like (obviously), which I find I don’t care for. I imagine baking chocolate and sugar to taste would work fine, too.

^ up to recipe index
Egg-Free Linzer Torte Bars

Contributed by Kathy Czopek

1 cup flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup margarine or butter, soft
1/2 teaspoon ground cinnamon
2/3 cup red raspberry (or other) preserves

Heat oven to 375 (F) degrees. Mix all ingredients except preserves til crumbly. Press 2/3 of mixture int ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbs. Press gently into preserves. Bake 20 to 25 minutes, or til light golden brown. Cool completely; cut into 48 bars.
“Five minute” Chocolate Cake

contributed by: Phoebe Nilsen

1 c. sugar
1 1/2 c. unsifted flour
1/2 t. salt
1/4 c. cocoa
1 t. baking soda
1 T. lemon juice (or 1 tsp. vinegar)
1/3 c. oil
1 t. vanilla
1 c. cold water

Mix ingredients in order given. Pour into ungreased square 8 inch cake pan. Bake in a 350 degree oven for 30-35 minutes.

Frost or serve plain with ice cream. A double recipe is about right for a bundt pan, for a more festive looking cake.

^ up to recipe index
Frozen Fruit Tofulatu

contributed by: Mike Dulin

2 1/2 t Unflavored gelatin
1/8 t Salt
1/2 c Sugar
1 1/4 c Frozen fruit and/or berry juice concentrate, thawed
10 ea (oz) soft tofu or silken tofu, drained
1/4 c Safflower oil
3 T Fresh lemon juice
1/2 t Vanilla extract

Sprinkle gelatin over 3/4 cup water (in saucepan) and allow to sit 3 minutes. Cook over very low heat until gelatin is dissolved. Mix in salt and sugar and cook, stirring to dissolve sugar. Remove from heat. In blender, or processor, combine juice, tofu, oil, lemon juice, vanilla, 3/4 cup water and process until very smooth. Add gelatin mixture. Freeze in ice cream machine, according to manufacturers, instructions, or freeze in ice cube trays and follow manual instruction as noted above. Makes 2 pints.
Frozen Dessert - 6 variations

[Adapted from Tofu Cookery by Louise Hagler

These are basic recipes that can then be flavored as described in the options, below. For all of these, the directions are to blend the ingredients until smooth and creamy, then freeze in a home hand-operated or electric ice cream maker, using the machine’s instructions.
Carob Honey

2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
1 cup honey
1 cup oil
6 Tbsp. carob
3 Tbsp. vanilla
Chocolate

2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
2 cups sugar
1 cup oil
1/2 cup cocoa powder
2 Tbsp. vanilla
Banana Honey

2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
5 ripe bananas
3/4 cup oil
3 Tbsp. vanilla
2/3 cup honey
Strawberry

2 lbs. soft tofu (silken works well)
2 cups soy milk
1/4 tsp salt
2 cups sugar
1 1/3 cups oil
1/4 cups fresh lemon juice
2 (20 oz.) pkgs. frozen unsweetened strawberries
2 Tbs. vanilla

The following 2 variations are close to the above, but have slightly different proportions.
Pineapple

2 lbs. soft tofu (silken works well)
1 1/3 cup soy milk
2 cups sugar
1 1/3 cups oil
1/4 cup fresh lemon juice
2 Tbsp. vanilla
2 (20 oz.) cans unsweetened crushed pineapple with syrup (reserve 2/3 cup drained pineapple to stir in before freezing)
Peach

Mix, then marinate in the refrigerator for about 1 hour:
8 medium peaches, peeled and chopped (this should be about 1 quart)
the juice of 2 lemons
1 cup sugar

Combine with:
1 1/2 lbs. soft tofu (silken works well)
3 cups soy milk
1 1/4 cups sugar
4 Tbsp. vanilla
1/2 tsp. salt

^ up to recipe index
Granita de Limone (Sicilian Lemon Ice)

Contributed by Joel Ehrlich

4 servings

4 lemons
1/2 cup granulated sugar
1 cup cold water

Begin the preceding night by squeezing the lemons into a strainer formed by placing a coffee filter in a strainer. Strain the lemon juice into a small bowl containing the cold water - this is a very slow (drop-by-drop) process.

Add the sugar the next morning. Mix very well with a wooden spoon until the sugar is completely dissolved. Pour into a tin or aluminum pan. Place the pan in the freezer. Let rest for about 5 hours, breaking up the solid layer of ice which forms at least once every hour. Remove the pan from the freezer. Cut the ice into pieces with a knife. Place the ice pieces in an ice crusher (or into a blender running at low speed). The ice should form a smooth consistent texture of imperceptible grains (almost like ice cream - no large grains or chunks).

Transfer to individual serving glasses.
MFK Fisher’s War Cake

[adapted from How to Cook a Wolf by MFK Fisher]

2 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder

Sift these together.

1/2 cup shortening
1 teaspoon cinnamon
1 teaspoon other spices (cloves, mace, ginger..)
1 cup chopped raisins or other dried fruit (prunes, figs, etc.)
1 cup sugar, white or brown
1 cup water (note: you can substitute coffee for part of the water)

Put these ingredients in a pan and bring to a boil. Cook five minutes. Cool thoroughly. Add the sifted dry ingredients and mix well. Bake 45 minutes or until done in a greased loaf pan in a 325 to 350 (F) oven.

^ up to recipe index
MFK Fisher’s Tomato Soup Cake

[adapted from How to Cook a Wolf by MFK Fisher]

3 tablespoons butter or shortening
1 cup sugar
1 teaspoon baking soda
1 can tomato soup ( about 15 ounces?)
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg, ginger, cloves mixed
1 1/2 cup raisins, nuts, chopped figs, what you will

Cream butter, add the sugar, and blend thoroughly, Add the baking soda to the soup, stirring well, and add this alternately to the first mixture with the flour and spices sifted together. Stir well, and bake in a pan or loaf tin at 325 (F)
Lemon Pie

[from the Ener-G Egg Replacer box]

1/4 cup Ener-G Egg replacer* or equivalent of two eggs
1 cup sugar
1/4 teaspoon salt (optional)
1 - 1/2 cups hot water
1/3 cup fresh lemon juice
2 tablespoons grated lemon rind
—
1 baked 9 inch pie shell

In double boiler, combine egg replacer, sugar and salt. Stir with until thoroughly blended. Add water, lemon juice and lemon rind. Continue stirring until smooth and thick. When dropped from spatula, pie filling should mound. Remove from heat. Stir for 5 minutes to cool. Pour into pie shell. Let cool thoroughly. Refrigerate at least 2 hours before serving.

*This is a product made of potato starch and calcium carbonate, mainly. You can probably substitute corn starch or arrow root starch in quantity to equal two eggs.

^ up to recipe index
Pumpkin Pie

contributed by: Eileen Kupstas Soo (kupstas@cs.unc.edu)

Note: This is an acceptable substitute for pie filling. I like it fine. My husband likes it ok, but says it tastes “nuttier” than the regular pumpkin pie. I haven’t tried it on anyone outside the family :-) I’m working on the recipe still — I’ll update this if I have a real breakthrough!

pie crust for 9 inch pie
—
1 can pumpkin for pie (about 16 ounces)
1 package silken tofu (about 20 ounces)
2 teaspoons vanilla extract
1/2 cup honey
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon allspice*
1 teaspoon nutmeg*
2 teaspoons cinnamon*
1 teaspoon ginger*

* or your favorite pie spices; use a bit more than you normally would since the tofu is bland.

Unflavored gelatin powder or other jelling agent (agar agar, etc.)
— enough to gel 1 cup of liquid by the instructions
1/4 cup hot water
Optional: 1/2 cup rich cashew milk or other cream substitute

Preheat oven to 350 (F). Put pumpkin and tofu in a blender and blend until no little tofu lumps remain. You may need to do this in two batches.

Move mixture to large bowl and mix in vanilla, honey, sugar, salt, and spices. Dissolve gelling agent in hot water. Mix in approximately one cup of the pumpkin mixture. Make sure you mix in well. Add this back into the rest of the pumpkin mixture, again mixing well. If you are using the optional cashew milk, add this to the pumpkin mixture now.

Place this in pie shell or bake as custard in a greased baking dish. Bake approximately 45 minutes or until knife inserted in center comes out clean (more or less; just not liquidy). It will solidify some upon cooling.

^ up to recipe index
Pumpkin Pie 2

Contributed by Gail Lewis
This is a no-bake version that uses unflavored gelatin as a thickener instead of cornstarch.

1 envelope unflavored gelatin
1/3 cup water
2/3 cup dairyfree milk substitute (your choice, we use farmrich)
2 cups (1 can) pumpkin
1/2 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon sal

I let the gelatin sit in the water for a minute before dissolving it on low heat, and then just throw the rest into the pot, mix it together, and pour into the 9” prebaked or graham cracker crust. Then refrigerate for a couple hours. My husband’s the one with the allergy, but I actually prefer this version to the traditional. We’ve also used the gelatin approach for a chocolate pudding pie free of dairy and eggs.
Raisin Snack Cake

[adapted from The I Hate to Cook Book by Peg Bracken]

1 cup raisins
2 cups water
1/2 cup margerine
1-3/4 cups flour (See note)
1 cup sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon (or more)
1/2 tsp. nutmeg (or more)

Optional:
1 tsp. vanilla
1/2 tsp. ginger (or more)
Chopped nuts

Using a saucepan big enough to be the mixing bowl, boil the raisins in the water for 10 minutes. Let cool. Add everything else (no need to sift). Bake in 10x10 pan for 35 min. at 350 (F). If you use a loaf pan, bake 55 minutes, same temp.

Note: I make this with rye flour, due to allergies, and it works fine, too. The texture is a bit crumblier, but the taste is unaffected.

^ up to recipe index
Measurement Conversion Information for non-US folk

These are the bare basics to get you rolling. For more detailed information see
rec.food.cooking FAQ — US site, or
rec.food.cooking FAQ — UK site
Liquid Measures

1 cup = 8 fluid ounces = 250 ml.
1 tablespoon = 1/2 fluid ounce = 16 ml.
1 teaspoon = 1/6 fluid ounce = 5-1/3 ml.
16 tablespoons = 1 cup
3 teaspoons = 1 tablespoon
Dry Measures — Very Approximate

Whole grain flour 1 cup = 170 grams
White wheat flour 1 cup = 140 grams
Baking powder , 1 tablespoon = 15 grams
Baking soda, 1 tablespoon = 15 grams
Vanilla, 1 tablespoon = 12 grams
Salt, 1 teaspoon = 7 grams
Rolled oats 1 cup = 90 grams
Sugar white granulated 1 cup = 200 grams
Sugar brown 1 cup packed = 200 grams
Raisins one cup = 150 grams
Sesame seeds one cup = 135 grams
Chopped nuts one cup = 160 grams
Egg sizes — Large is the US standard for cooking

Egg (US, graded size “large”) = 1.5 fluid ounces = 1.75 ounces without shell = 50 grams without shell
Egg whites (US, graded size “large” ) = 1 egg white = 2 tablespoons = 32ml = 30 grams
Egg yolks (US, graded size “large”) = 1 egg yolk = 1 tablespoon = 16ml = 20 grams
Solid fats (butter, cheese, shortening, margerine, lard)

8 tablespoons = 4 ounces = 1/4 pound = 115 grams
Butter 1 stick = 8 tablespoons = 4 ounces = 1/4 pound = 115 grams
Temperatures:

250 (F) = 120 (C) = very slow
200 (F) = 150 (C) = slow
325 (F) = 165 (C) = moderately slow
350 (F) = 180 (C) = moderate
375 (F) = 190 (C) = moderately hot
400 (F) = 200 (C) = hot
450 (F) = 230 (C) = very hot
500 (F) = 260 (C)

^ up to recipe index

Are there any comments on dealing with aphids? They are munching our spinach and tomatoes.

http://www.cs.unc.edu/~kupstas/FAQ_web.html

Misc.kids Frequently Asked Questions:
Allergies and Asthma
Other Web Sites

A collection of other web sites of interest to allergy and asthma patients. If there are sites that should be included, please send e-mail to kupstas@cs.unc.edu , and I’ll try to get the information in.

This FAQ is posted regularly to news.answers and misc.kids.info.

For a list of other misc.kids FAQ topics, look for the FAQ File Index posted to misc.kids.info or tune in to misc.kids.

Collection maintained by Eileen Kupstas Soo (kupstas@cs.unc.edu)

There are many contributors involved in this FAQ.. many thanks for all the work!

This page (http://www.cs.unc.edu/~kupstas/FAQ_web.html) last modified: February 12, 2001

Are there any comments on dealing with aphids?<<<

Pray for a swarm of Ladybugs and Praying Mantis!!!

A firm spray of water may dislodge them.

So will squishing them where they are.

To make them leave the spinach or other greens, put salt in the rinse water, a teaspoon or more to the gallon of water, stir to dissolve and when you submerge the greens the bugs will float to the top.

Or chemicals and for me, I shared with the bugs, never liked the chemicals, after I over did it a couple times with them in a greenhouse.

I have tried sprinkling them with wood ashes and also Diametious [sp?] earth, doubt I would again.

Don’t know any answer to this one.

There were several hints of that type posted throughout the thread, but I don’t know the message number, lost my notes on them.

If you find a solution, please share with us.

http://organicgardens.suite101.com/

http://organicgardens.suite101.com/article.cfm/kill_aphids_in_the_organic_garden

Not a lot of help, but maybe something will help.

It is always said that the ants are part of the problem, so kill them off and it might help.......but the ants here do not die.

http://www.worldwar1.com/dbc/sos.htm

WW1 Cookbook, the above is for Creamed Chipped Beef on Toast, AKA as S on a shingle.

http://www.worldwar1.com/dbc/food.htm

http://www.worldwar1.com/dbc/dbc2.htm

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788

Title: Foods That Will Win The War And How To Cook Them (1918)

Author: C. Houston Goudiss and Alberta M. Goudiss

Release Date: March 25, 2005 [EBook #15464]

Language: English

Character set encoding: ISO-8859-1

*** START OF THIS PROJECT GUTENBERG EBOOK FOODS THAT WILL WIN THE WAR ***

Produced by Albert R. Mann Library. Home Economics Archive:
Research, Tradition and History (HEARTH). Ithaca, NY:
Albert R. Mann Library, Cornell University, Audrey
Longhurst, William Flis, and the Online Distributed
Proofreading Team.

[Illustration: save

1-wheat
_use more corn_

2-meat
_use more fish & beans_

3-fats
_use just enough_

4-sugar
_use syrups_

and serve
the cause of freedom
U.S. FOOD ADMINISTRATION]

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788&pageno=2

1—buy it with thought
2—cook it with care
3—serve just enough
4—save what will keep
5—eat what would spoil
6—home-grown is best

_don’t waste it_]

FOODS THAT WILL WIN THE WAR

AND

HOW TO COOK THEM

BY C. HOUSTON GOUDISS

FOOD EXPERT AND PUBLISHER OF THE FORECAST MAGAZINE

AND

ALBERTA M. GOUDISS

DIRECTOR OF THE SCHOOL OF MODERN COOKERY

The authors can be reached by addressing the

WORLD SYNDICATE COMPANY

NEW YORK

_All rights reserved, including the translation into foreign
languages, including the Scandinavian._

[Illustration: _This is_ what GOD gives us.

What are you giving so that others may live?

_Eat less_
WHEAT
MEAT
FATS
SUGAR

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788&pageno=3

Send more to Europe or they will Starve]

FOREWORD

Food will win the war, and the nation whose food resources are best
conserved will be the victor. This is the truth that our government
is trying to drive home to every man, woman and child in America. We
have always been happy in the fact that ours was the richest nation
in the world, possessing unlimited supplies of food, fuel, energy
and ability; but rich as these resources are they will not meet
the present food shortage unless every family and every individual
enthusiastically co-operates in the national saving campaign as
outlined by the United States Food Administration.

The regulations prescribed for this saving campaign are simple and
easy of application. Our government does not ask us to give up three
square meals a day—nor even one. All it asks is that we substitute as
far as possible corn and other cereals for wheat, reduce a little our
meat consumption and save sugar and fats by careful utilization of
these products.

There are few housekeepers who are not eager to help in this saving
campaign, and there are few indeed who do not feel the need of
conserving family resources. But just how is sometimes a difficult
task.

This book is planned to solve the housekeeper’s problem. It shows how
to substitute cereals and other grains for wheat, how to cut down
the meat bill by the use of meat extension and meat substitute dishes
which supply equivalent nutrition at much less cost; it shows the use
of syrup and other products that save sugar, and it explains how to
utilize all kinds of fats. It contains 47 recipes for the making of
war breads; 64 recipes on low-cost meat dishes and meat substitutes;
54 recipes for sugarless desserts; menus for meatless and wheatless
days, methods of purchasing—in all some two hundred ways of meeting
present food conditions at minimum cost and without the sacrifice of
nutrition.

Not only have its authors planned to help the woman in the home,
conserve the family income, but to encourage those saving habits which
must be acquired by this nation if we are to secure a permanent peace
that will insure the world against another onslaught by the Prussian
military powers.

A little bit of saving in food means a tremendous aggregate total,
when 100,000,000 people are doing the saving. One wheatless meal a
day would not mean hardship; there are always corn and other products
to be used. Yet one wheatless meal a day in every family would mean a
saving of 90,000,000 bushels of wheat, which totals 5,400,000,000 lbs.
Two meatless days a week would mean a saving of 2,200,000 lbs. of meat
per annum. One teaspoonful of sugar per person saved each day would
insure a supply ample to take care of our soldiers and our Allies.
These quantities mean but a small individual sacrifice, but when
multiplied by our vast population they will immeasurably aid and
encourage the men who are giving their lives to the noble cause of
humanity on which our nation has embarked.

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788&pageno=4

CONTENTS

PAGE
FOREWORD 4

SAVE WHEAT: Reasons Why Our Government Asks Us to Save Wheat, with
Practical Recipes for the Use of Other Grains 11
A General rule for proportions in bread-making 15
Use of Corn 18
Use of Oats 20
Use of Rye 22
Use of Barley 23
Use of Potatoes 24
Use of Mixed Grains 25
Pancakes and Waffles 27

SAVE MEAT: Reasons Why Our Government Has Asked Us to Save Meat,
with Practical Recipes for Meat Conservation 29
Selection of Meat 33, 36, 37, 38
Methods of Cooking 34, 35
Charts 36, 37
Comparative Composition of Meat and Meat Substitutes 38
Economy of Meat and Meat Substitutes 39
Meat Economy Dishes 41
Fish as a Meat Substitute 44
Fish Recipes 46
Cheese as a Meat Substitute 49
Meat Substitute Dishes 53

SAVE SUGAR: Reasons Why Our Government Asks Us to Save Sugar, with
Practical Recipes for Sugarless Desserts, Cakes, Candies
and Preserves 57
Sugarless Desserts 61
Sugarless Preserves 71

SAVE FAT: Reasons Why Our Government Asks Us to Save Fat, with
Practical Recipes for Fat Conservation 73
To Render Fats 78
Various Uses for Leftover Fats 82

SAVE FOOD: Reasons Why Our Government Asks Us Not to Waste Food,
with Practical Recipes for the Use of Leftovers 83
A Simple Way to Plan a Balanced Ration 84
Table Showing Number of Calories per Day Required by Various
Classes 91
Sauces Make Leftovers Attractive 93
Use of Gelatine in Combining Leftovers 97
Salads Provide an Easy Method of Using Leftovers 99
Use of Stale Bread, Cake and Leftover Cereals 102
Soups Utilize Leftovers 106
All-in-one-dish Meals—Needing only fruit or simple dessert,
bread and butter to complete a well-balanced menu 109
Wheatless Day Menus 113
Meatless Day Menus 115
Meat Substitute Dinners 116
Vegetable Dinners 118
Save and Serve—Bread; Meat; Sugar; Fat; Milk; Vegetables
120, 121
Blank Pages for Recording Favorite Family Recipes 122

[Continues, one page at a time]

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788&pageno=9

_To Conform to U.S. Food Administration Regulations During the War,
Eliminate Fat and Sweetening in Breads—Whenever Fat Is Used, Use
Drippings_

THE USE OF CORN

CORNMEAL ROLLS

1 cup bread flour
1 cup cornmeal
4 teaspoons baking powder
2 tablespoons fat
1 egg
1/3 cup milk
1-1/2 teaspoons salt
1 tablespoon sugar

Mix and sift dry ingredients and cut in the fat. Beat the egg and add
to it the milk. Combine the liquid with the dry ingredients. Shape as
Parker House rolls and bake in a hot oven 12 to 15 minutes.

BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS

2 cups cornmeal
1 egg
2 tablespoons sugar
2 tablespoons fat
2 cups sour or buttermilk
1 teaspoon salt
1 teaspoon soda

Dissolve soda in a little cold water. Mix ingredients adding soda
last. Bake in hot oven 20 minutes.

CORNMEAL GRIDDLE CAKES

1-1/3 cups cornmeal
1-1/2 cups boiling water
3/4 cup milk
2 tablespoons fat
1 tablespoon molasses
2/3 cup flour
1-1/2 teaspoons salt
4 teaspoons baking powder

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

SOUTHERN SPOON BREAD

1 cup white cornmeal
2 cups boiling water
1/4 cup bacon fat or drippings
3 teaspoons baking powder
1 teaspoon salt
2 eggs
3 slices bread
1/2 cup cold water
1 cup milk
Scald cornmeal with boiling water. Soak bread in cold water and
milk. Separate yolks and whites of eggs. Beat each until light. Mix
ingredients in order given, folding in whites of eggs last. Bake in
buttered dish in hot oven 50 minutes.

SPOON BREAD

2 cups water
1 cup milk
1 cup cornmeal
1/3 cup sweet pepper
1 tablespoon fat
2 eggs
2 teaspoons salt

Mix water and cornmeal and bring to the boiling point and cook 5
minutes. Beat eggs well and add with other materials to the mush.
Beat well and bake in a well-greased pan for 25 minutes in a hot oven.
Serve from the same dish with a spoon. Serve with milk or syrup.

CORNMEAL RAGGED ROBINS

1-1/2 cups cornmeal
1 cup bread flour
1-1/2 teaspoons salt
1-1/3 cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4 teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may
be rolled and cut same as baking powder biscuits.

INDIAN PUDDING

4 cups milk
1/3 cup cornmeal
1/3 cup molasses
1 teaspoon salt
1 teaspoon ginger
1 teaspoon allspice

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

TAMALE PIE

2 cups cornmeal
5 cups water (boiling)
2 tablespoons fat
1 teaspoon salt
1 onion
2 cups tomatoes
2 cups cooked or raw meat cut in small pieces
1/4 cup green peppers

To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half
hour. Brown onion in fat, add meat. Add salt, 1/8 teaspoon cayenne,
the tomatoes and green peppers. Grease baking dish, put in layer of
cornmeal mush, add seasoned meat, and cover with mush. Bake one-half
hour.

EGGLESS CORN BREAD

1 cup cornmeal
1/2 cup bread flour
3 tablespoons molasses
1 cup milk
3 teaspoons baking powder
2 teaspoons salt
2 tablespoons fat

Beat thoroughly. Bake in greased muffin pans 20 minutes.

SWEET MILK CORN BREAD

2 cups cornmeal
2 cups sweet milk (whole or skim)
4 teaspoons baking powder
2 tablespoons corn syrup
2 tablespoons fat
1 teaspoon salt
1 egg

Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat
well. Bake in shallow pan for about 30 minutes.

SOUR MILK CORN BREAD

2 cups cornmeal
2 cups sour milk
1 teaspoon soda
2 tablespoons fat
2 tablespoons corn syrup or molasses
1 teaspoon salt
1 egg

Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased
pan 20 minutes.

[Continue 1918 WW1 recipes]

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788&pageno=13

THE USE OF OATS

COOKED OATMEAL BREAD

3 cups thick cooked oatmeal
2 tablespoons fat
1-1/2 tablespoons salt
3 tablespoons molasses
1-1/2 cakes yeast
3/4 cup lukewarm water
About 5 cups flour

To oatmeal add the sugar, salt and fat. Mix the yeast cake with the
lukewarm water, add it to the other materials and stir in the flour
until the dough will not stick to the sides of the bowl. Knead until
elastic, ten to fifteen minutes, moisten the top of the dough with
a little water to prevent a hard crust forming, and set to rise in a
warm place. When double its bulk, knead again for a few minutes. Shape
into loaves and put into greased pans. Let rise double in bulk and
bake in a moderate oven for about 50 minutes.

OATMEAL BREAD

2 cups rolled oats
2 cups boiling water
1/3 cup molasses
1 yeast cake
3/4 cup lukewarm water
1 tablespoon salt
2 tablespoons fat (melted)
About 6 cups bread flour

Scald the rolled oats with the boiling water and let stand until cool.
Dissolve the yeast in the lukewarm water and add to the first mixture
when cool. Add the molasses, salt and melted fat. Stir in enough bread
flour to knead. Turn on a floured board. Knead lightly. Return to bowl
and let rise until double in bulk. Knead and shape in loaves and let
rise until double again. Bake in a moderate oven 45 minutes.

OATMEAL NUT BREAD

1 cake compressed yeast
2 cups boiling water
1/2 cup lukewarm water
2 cups rolled oats
1 teaspoon salt
1/4 cup brown sugar or 2 tablespoons corn syrup
2 tablespoons fat
4 cups flour
1/2 cup chopped nuts.

Pour two cups of boiling water over oatmeal, cover and let stand until
lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water,
add shortening and add this to the oatmeal and water. Add one cup of
flour, or enough to make an ordinary sponge. Beat well. Cover and set
aside in a moderately warm place to rise for one hour.

Add enough flour to make a dough—about three cups, add nuts and
the salt. Knead well. Place in greased bowl, cover and let rise in
a moderately warm place until double in bulk—about one and one-half
hour. Mould into loaves, fill well-greased pans half full, cover and
let rise again one hour. Bake forty-five minutes in a moderate oven.

OATMEAL SCONES

1 cup cold porridge (stiff)
1 cup boiling water
1 tablespoon fat
1/2 teaspoon baking powder or 1/4 teaspoon soda
1 teaspoon corn syrup
1/2 teaspoon salt

Mix soda, boiling water and fat. Mix all. Turn on board. Mould
flat—cut 1/4-inch thick and bake on griddle.

OATMEAL MUFFINS

1-1/3 cups flour
2 tablespoons molasses
1/2 teaspoon salt
2 tablespoons fat
3 teaspoons baking powder
1 egg beaten
1/2 cup milk
1 cup cooked oatmeal

Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well.
Bake in greased tins 20 minutes.

ROLLED OATS RAGGED ROBINS

1-1/2 cups rolled oats
1 cup bread flour
1-1/3 teaspoons salt
1-1/3 cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4 teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may
be rolled and cut same as baking powder biscuits. (If uncooked rolled
oats are used, allow to stand in the milk for 30 minutes before making
recipe.)

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788&pageno=15

THE USE OF RYE

RYE YEAST BREAD

1 cup milk and water, or water
1 tablespoon fat
2 tablespoons corn syrup
1 teaspoon salt
2-1/2 cups rye flour
2-1/2 cups wheat flour
1/2 cake compressed yeast
2 tablespoons water

Combine ingredients. Mix into dough and knead. Let rise until double
original bulk. Knead again. When double bulk, bake about

RYE ROLLS

4 cups rye flour
1-1/2 teaspoons salt
6 teaspoons baking powder
1-1/2 cups milk
2 tablespoons fat
1 cup chopped nuts

Mix dry ingredients thoroughly. Add milk, nuts and melted shortening.
Knead. Shape into rolls. Put into greased pans. Let stand one-half
hour. Bake in moderate oven 30 minutes.

WAR BREAD

2 cups boiling water
2 tablespoons sugar
1-1/2 teaspoons salt
1/4 cup lukewarm water
2 tablespoons fat
6 cups rye flour
1-1/2 cups whole wheat flour
1 cake yeast

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

RYE RAGGED ROBINS

1-1/2 cups rye flour
1 cup bread flour
1-1/2 teaspoons salt
1-1/3 cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4 teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may
be rolled and cut same as baking powder biscuits.

THE USE OF BARLEY

BARLEY YEAST BREAD

1 cup milk and water, or water
2 tablespoons corn syrup
1 tablespoon fat
1-1/2 teaspoons salt
1-1/6 cups barley flour
2-1/3 cups wheat flour
1/2 cake compressed yeast

Soften the yeast in 1/4 cup lukewarm liquid. Combine ingredients. Mix
into a dough. Knead and let rise to double original bulk. Knead again.
Put in pan; when again double in bulk bake 45 minutes.

BARLEY MUFFINS

1-1/4 cups whole wheat flour
1 cup barley meal
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
1-1/4 cups sour milk
1/2 teaspoon soda
2 tablespoons drippings

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

BARLEY SPOON BREAD

2 tablespoons pork drippings
3 cups boiling water
1 cup barley meal
2 eggs

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

BARLEY PUDDING

5 cups milk
1/2 cup barley meal
1/2 teaspoon salt
1/2 teaspoon ginger
3/4 cup molasses

Scald the milk, pour this on the meal and cook in double boiler
one-half hour; add molasses, salt and ginger. Pour into greased
pudding dish and bake two hours in a slow oven. Serve either hot or
cold with syrup.

BARLEY SCONES

1 cup whole wheat flour
1 cup barley meal
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons fat
3/4 cup sour milk
1/3 teaspoon soda

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

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788&pageno=18

THE USE OF POTATO

POTATO BISCUIT

1 cup mashed lightly packed potato
2 tablespoons fat
1 cup whole wheat flour
1 teaspoons baking powder
1 teaspoon salt
About 1/2 cup milk or water in which potatoes were cooked

Add melted fat to mashed potato. Mix and sift flour, baking powder and
salt and add to potato mixture, add enough of the milk to make a soft
dough. Roll out 1/2 inch thick, cut with a biscuit cutter and bake in
a quick oven for 15 minutes. (If bread flour is used in place of whole
wheat, the biscuits are slightly lighter and flakier in texture.)

POTATO BREAD

1-1/2 cups tightly packed mashed potato
2-1/2 cups wheat flour
1 tablespoon warm water
1/2 yeast cake
1/2 teaspoon salt

Make dough as usual. Let rise in warm place for 15 minutes. Mould into
loaf, put in pan, let rise until double in bulk in warm place. Bake
for 45 minutes in hot oven.

POTATO YEAST BREAD

1/2 cup milk and water or water
2 tablespoons corn syrup
4 tablespoons fat
1-1/2 teaspoons salt
4 cups boiled potatoes
8 cups flour
1/2 cake compressed yeast
1/4 cup warm water

Dissolve yeast in the warm water. Add other ingredients and make same
as any bread.

POTATO PARKER HOUSE ROLLS

1/2 cake yeast
1 cup milk (scalded)
1 teaspoon fat
3 tablespoons corn syrup (or 1 tablespoon sugar)
3-1/2 cups flour
2 cups potato (mashed and hot)
1 teaspoon salt
1 egg

Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add
potato and knead until smooth. Let rise until light. Roll thin, fold
over, bake until brown.

THE USE OF MIXED GRAINS

WAR BREAD OR THIRDS BREAD

1 pint milk, or milk and water
2 teaspoons salt
2 tablespoons molasses
1 yeast cake
2 tablespoons fat

Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal
and enough whole wheat flour to knead. Let rise, knead, shape, let
rise again in the pan and bake 45 minutes.

CORN MEAL AND RYE BREAD

2 cups lukewarm water
1 cake yeast
2 teaspoons salt
1/3 cup molasses
1-1/4 cup rye flour
1 cup corn meal
3 cups bread flour

Dissolve yeast cake in water, add remaining ingredients, and mix
thoroughly. Let rise, shape, let rise again and bake.

BOSTON BROWN BREAD

1 cup rye meal
1 cup cornmeal
1 cup graham flour
2 cups sour milk
1-3/4 teaspoons soda
1-1/2 teaspoons salt
3/4 cup molasses

Beat well. Put in greased covered molds, steam 2 to 3 hours.

BREAD MUFFINS

2 cups bread crumbs
1/3 cup flour
1 tablespoon fat, melted
1-1/2 cups milk
1 egg
2 teaspoons baking powder
1/2 teaspoon salt

Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg
yolks, dry ingredients sifted together and fat. Fold in beaten whites
of eggs. Bake in muffin tins in moderate oven for 15 minutes.

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

Scald meal with boiling water, mix soda and molasses. Mix dry
ingredients, mix all thoroughly. Bake in muffin pans one-half hour.

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

Sift dry ingredients. Cut in fat. Add liquid to make soft dough. Roll
one-half inch thick. Cut and bake 12 to 15 minutes in hot oven.

EMERGENCY BISCUIT

1 cup whole wheat flour
1 cup cornmeal
1 tablespoon fat
1/2 teaspoon soda
1 cup sour milk
1 teaspoon salt

Mix as baking powder biscuit. Drop by spoonfuls on greased baking
sheet. Bake 15 minutes in hot oven.

PANCAKES AND WAFFLES

SOUR MILK PANCAKES

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.

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788&pageno=24

[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

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.

[It was not my intent to copy the entire book, but the information and recipes, fit the need to cut corners of today, so will post a few more....1918 .....granny]

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788&pageno=33

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._

Thanks.

... and thanks !!!

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788&pageno=51

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.

http://www.gutenberg.org/catalog/world/readfile?fk_files=175788&pageno=64

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.

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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.