[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]

[Illustration: food

 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

Copyright 1918 by THE FORECAST PUBLISHING CO. 

_All rights reserved, including the translation into foreignlanguages, 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

Send more to Europe or they will Starve]

FOREWORD

Food will win the war, and the nation whose food resources are bestconserved will be the victor. This is the truth that our governmentis trying to drive home to every man, woman and child in America. Wehave always been happy in the fact that ours was the richest nationin the world, possessing unlimited supplies of food, fuel, energyand ability; but rich as these resources are they will not meetthe present food shortage unless every family and every individualenthusiastically co-operates in the national saving campaign asoutlined by the United States Food Administration. 

The regulations prescribed for this saving campaign are simple andeasy of application. Our government does not ask us to give up threesquare meals a day--nor even one. All it asks is that we substitute asfar as possible corn and other cereals for wheat, reduce a little ourmeat consumption and save sugar and fats by careful utilization ofthese products. 

There are few housekeepers who are not eager to help in this savingcampaign, and there are few indeed who do not feel the need ofconserving family resources. But just how is sometimes a difficulttask. 

This book is planned to solve the housekeeper's problem. It shows howto substitute cereals and other grains for wheat, how to cut downthe meat bill by the use of meat extension and meat substitute disheswhich supply equivalent nutrition at much less cost; it shows the useof syrup and other products that save sugar, and it explains how toutilize all kinds of fats. It contains 47 recipes for the making ofwar breads; 64 recipes on low-cost meat dishes and meat substitutes;54 recipes for sugarless desserts; menus for meatless and wheatlessdays, methods of purchasing--in all some two hundred ways of meetingpresent food conditions at minimum cost and without the sacrifice ofnutrition. 

Not only have its authors planned to help the woman in the home, conserve the family income, but to encourage those saving habits whichmust be acquired by this nation if we are to secure a permanent peacethat will insure the world against another onslaught by the Prussianmilitary 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 aday would not mean hardship; there are always corn and other productsto be used. Yet one wheatless meal a day in every family would mean asaving 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 meatper annum. One teaspoonful of sugar per person saved each day wouldinsure a supply ample to take care of our soldiers and our Allies. These quantities mean but a small individual sacrifice, but whenmultiplied by our vast population they will immeasurably aid andencourage the men who are giving their lives to the noble cause ofhumanity on which our nation has embarked. 

_The Authors. _

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

_The Recipes in this book have been examined and approved by theUnited States Food Administration_

_Illustrations furnished by courtesy of the United States FoodAdministration_

[Illustration]

All the recipes in this book have been prepared and used in The Schoolof Modern Cookery conducted by _The Forecast Magazine_ and have beenendorsed by the U. S. Food Administration. They have been workedout under the direction of Grace E. Frysinger, graduate in DomesticScience of Drexel Institute, of Philadelphia, and the Universityof Chicago. Miss Frysinger, who has had nine years' experience asa teacher of Domestic Science, has earnestly used her skill to makethese recipes practical for home use, and at the same time accurateand scientific. 

The above illustration shows a class at the School of Modern Cookery. These classes are entirely free, the instruction being given inthe interest of household economics. The foods cooked during thedemonstration are sampled by the students and in this way it ispossible to get in close touch with the needs of the homemakers andthe tastes of the average family. 

FOODS THAT WILL WIN THE WAR

[Illustration]

SAVE WHEAT

_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE WHEAT, WITH PRACTICALRECIPES FOR THE USE OF OTHER GRAINS_

A slice of bread seems an unimportant thing. Yet one good-sized sliceof bread weighs an ounce. It contains almost three-fourths of an ounceof flour. 

If every one of the country's 20, 000, 000 homes wastes on the averageonly one such slice of bread a day, the country is throwing awaydaily over 14, 000, 000 ounces of flour--over 875, 000 pounds, or enoughflour for over a million one-pound loaves a day. For a full yearat this rate there would be a waste of over 319, 000, 000 pounds offlour--1, 500, 000 barrels--enough flour to make 365, 000, 000 loaves. 

As it takes four and one-half bushels of wheat to make a barrelof ordinary flour, this waste would represent the flour from over7, 000, 000 bushels of wheat. Fourteen and nine-tenths bushels of wheaton the average are raised per acre. It would take the product of some470, 000 acres just to provide a single slice of bread to be wasteddaily in every home. 

But some one says, "a full slice of bread is not wasted in everyhome. " Very well, make it a daily slice for every four or every tenor every thirty homes--make it a weekly or monthly slice in everyhome--or make the wasted slice thinner. The waste of flour involvedis still appalling. These are figures compiled by government experts, and they should give pause to every housekeeper who permits a slice ofbread to be wasted in her home. 

Another source of waste of which few of us take account is home-madebread. Sixty per cent. Of the bread used in America is made in thehome. When one stops to consider how much home-made bread is poorlymade, and represents a large waste of flour, yeast and fuel, thishousewifely energy is not so commendable. The bread flour used in thehome is also in the main wheat flour, and all waste of wheat at thepresent time increases the shortage of this most necessary food. 

Fuel, too, is a serious national problem, and all coal used in eitherrange, gas, or electric oven for the baking of poor bread is an actualnational loss. There must be no waste in poor baking or from poor careafter the bread is made, or from the waste of a crust or crumb. 

Waste in your kitchen means starvation in some other kitchen acrossthe sea. Our Allies are asking for 450, 000, 000 bushels of wheat, and we are told that even then theirs will be a privation loaf. Cropshortage and unusual demand has left Canada and the United States, which are the largest sources of wheat, with but 300, 000, 000 bushelsavailable for export. The deficit must be met by reducing consumptionon this side the Atlantic. This can be done by eliminating waste andby making use of cereals and flours other than wheat in bread-making. 

The wide use of wheat flour for bread-making has been due to custom. In Europe rye and oats form the staple breads of many countries, andin some sections of the South corn-bread is the staff of life. We haveonly to modify a little our bread-eating habits in order to meet thepresent need. Other cereals can well be used to eke out the wheat, butthey require slightly different handling. 

In making yeast breads, the essential ingredient is gluten, whichis extended by carbon dioxide gas formed by yeast growth. With theexception of rye, grains other than wheat do not contain sufficientgluten for yeast bread, and it is necessary to use a wheat in varyingproportions in order to supply the deficient gluten. Even the baker'srye loaf is usually made of one-half rye and one-half wheat. This isthe safest proportion for home use in order to secure a good texture. 

When oatmeal is used, it is necessary to scald the oatmeal to preventa raw taste. Oatmeal also makes a softer dough than wheat, and itis best to make the loaf smaller and bake it longer: about one hourinstead of the forty-five minutes which we allow for wheat bread. 

The addition of one-third barley flour to wheat flour makes a lightcolored, good flavored bread. If a larger proportion than this isused, the loaf has a decided barley flavor. If you like this flavorand increase the proportion of barley, be sure to allow the dough alittle longer time to rise, as by increasing the barley you weaken thegluten content of your loaf. 

Rice and cornmeal can be added to wheat breads in a 10 per cent. Proportion. Laboratory tests have shown that any greater proportionthan this produces a heavy, small loaf. 

Potato flour or mashed potato can be used to extend the wheat, itbeing possible to work in almost 50 per cent. Of potato, but thismakes a darker and moister loaf than when wheat alone is used. Inorder to take care of this moisture, it is best to reserve part ofthe wheat for the second kneading. 

Graham and entire wheat flour also effect a saving of wheat becausea larger percentage of the wheat berry is used. Graham flour isthe whole kernel of wheat, ground. Entire wheat flour is the flourresulting from the grinding of all but the outer layer of wheat. Alarger use of these coarser flours will therefore help materiallyin eking out our scant wheat supply as the percentage of the wheatberry used for bread flour is but 72 per cent. Breads made from thesecoarser flours also aid digestion and are a valuable addition to thedietary. 

In order to keep down waste by eliminating the poor batch of bread, it is necessary to understand the principles of bread-making. Fermentation is the basic principle of yeast bread, and fermentationis controlled by temperature. The yeast plant grows at a temperaturefrom 70 to 90 degrees (Fahrenheit), and if care is taken to maintainthis temperature during the process of fermentation, waste caused bysour dough or over-fermentation will be eliminated. When we controlthe temperature we can also reduce the time necessary for making aloaf of bread, or several loaves of bread as may be needed, into asshort a period as three hours. This is what is known as the quickmethod. It not only saves time and labor, but, controlling thetemperature, insures accurate results. The easiest way to control thetemperature is to put the bowl containing the dough into another ofslightly larger size containing water at a temperature of 90 degrees. The water of course should never be hot. Hot water kills the yeastplant. Cold water checks its growth. Cover the bowl and set it in thegas oven or fireless cooker or on the shelf of the coal range. As thewater in the large bowl cools off, remove a cupful and add a cupful ofhot water. At the end of one and one-half hours the dough should havedoubled in bulk. Take it out of the pan and knead until the large gasbubbles are broken (about ten minutes). Then place in greased breadpans and allow to rise for another half hour. At the end of this timeit will not only fill the pan, but will project out of it. Do notallow the dough to rise too high, for then the bread will have largeholes in it. A good proportion as a general rule to follow, is:

 3-1/2 cupfuls of flour (this includes added cereals) 1 cupful of water or milk 1/2 tablespoon shortening 1-1/2 teaspoons salt 1 cake of compressed yeast

 In this recipe sugar has been omitted because of the serious shortage, but after the war a teaspoon of sugar should be added. The shortening, although small in quantity, may also be omitted. 

These materials make a loaf of about one pound, which should bebaked in forty to fifty minutes at a temperature of 450 degrees(Fahrenheit). Allow a little longer time for bread containing oatmealor other grains. Such breads require a little longer baking anda little lower temperature than wheat breads. If you do not use athermometer in testing your oven, place a piece of paper on the centershelf, and if it browns in two minutes your oven is right. If a longerperiod for raising is allowed than is suggested in the above recipe, the yeast proportion should be decreased. For overnight bread useone-quarter yeast cake per loaf; for six-hour bread, use one-halfyeast cake per loaf; for three-hour bread, use one yeast cake perloaf. In baking, the time allowed should depend on the size of theloaf. When baked at a temperature of 450 degrees, large loaves takefrom forty-five to sixty minutes, small loaves from thirty to fortyminutes, rolls from ten to twenty minutes. 

It is well to divide the oven time into four parts. During the firstquarter, the rising continues; second quarter, browning begins; thethird quarter, browning is finished; the fourth quarter, bread shrinksfrom the side of the pan. These are always safe tests to follow inyour baking. When baked, the bread should be turned out of the pansand allow to cool on a wire rack. When cool, put the bread in a stonecrock or bread box. To prevent staleness, keep the old bread away fromthe fresh--scald the bread crock or give your bread box a sun bath atfrequent intervals. 

Even with all possible care to prevent waste, yeast breads will notconserve our wheat supply so well as quick breads, because all yeastbreads need a larger percentage of wheat. The home baker can betterserve her country by introducing into her menus numerous quickbreads that can be made from cornmeal, rye, corn and rye, hominy, andbuckwheat. Griddle cakes and waffles can also be made from lentils, soy beans, potatoes, rice and peas. 

Do not expect that the use of other cereals in bread-making willreduce the cost of your bread. That is not the object. Saving of wheatfor war needs is the thing we are striving for, and this is as muchan act of loyalty as buying Liberty Bonds. It is to meet the crucialworld need of bread that we are learning to substitute, and not tospare the national purse. 

Besides this saving of wheat, our Government also asks us to omitall fat from our yeast breads in order to conserve the diminishingfat supply. This may seem impossible to the woman who has never madebread without shortening, but recent experiments in bread-makinglaboratories have proved that bread, without shortening, is justas light and as good in texture as that made with shortening--theonly difference being a slight change in flavor. These experimentshave also shown that it is possible to supply shortening by theintroduction of 3 per cent. To 5 per cent. Of canned cocoanut or ofpeanut butter, and that sugar may also be omitted from bread-makingrecipes. In fact, the war is bringing about manifold interestingexperiments which prove that edible and nutritious bread can be madeof many things besides the usual white flour. 

The recipes herewith appended, showing the use of combinations ofcereals and wheat, have been carefully tested in The Forecast Schoolof Modern Cookery. Good bread can be made from each recipe, and thenew flavors obtained by the use of other grains make a pleasing andwholesome variety. 

A family which has eaten oatmeal or entire wheat bread will neveragain be satisfied with a diet that includes only bread made frombleached flour. Children, especially, will be benefited by the change, as the breads made from coarser flours are not only more nutritious, but are rich in the minerals and vitamine elements that are soessential to the growth of strong teeth, bones and growing tissues. 

The homemaker, too, will never regret her larger acquaintance withbread-making materials, as the greater variety of breads that she willfind herself able to produce will be a source of pleasure and keensatisfaction. 

[Illustration: Breads Made From the Coarser Flours, Whole Wheat, Cornmeal, Rye, Conserve Our Wheat Supply]

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

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 addto it the milk. Combine the liquid with the dry ingredients. Shape asParker 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 sodalast. 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 sifteddry 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 milkScald cornmeal with boiling water. Soak bread in cold water andmilk. Separate yolks and whites of eggs. Beat each until light. Mixingredients in order given, folding in whites of eggs last. Bake inbuttered 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 5minutes. 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 spoonfulson greased baking sheet. Bake in hot oven 12 to 15 minutes. These maybe 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, saltand ginger. Pour into greased pudding dish and bake two hours in aslow oven, or use fireless cooker. Serve with milk. This makes a goodand 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-halfhour. Brown onion in fat, add meat. Add salt, 1/8 teaspoon cayenne, the tomatoes and green peppers. Grease baking dish, put in layer ofcornmeal mush, add seasoned meat, and cover with mush. Bake one-halfhour. 

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. Beatwell. 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 greasedpan 20 minutes. 

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 thelukewarm water, add it to the other materials and stir in the flouruntil the dough will not stick to the sides of the bowl. Knead untilelastic, ten to fifteen minutes, moisten the top of the dough witha little water to prevent a hard crust forming, and set to rise in awarm place. When double its bulk, knead again for a few minutes. Shapeinto loaves and put into greased pans. Let rise double in bulk andbake 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 mixturewhen cool. Add the molasses, salt and melted fat. Stir in enough breadflour to knead. Turn on a floured board. Knead lightly. Return to bowland let rise until double in bulk. Knead and shape in loaves and letrise 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 untillukewarm. Dissolve yeast and sugar in one-half cup lukewarm water, add shortening and add this to the oatmeal and water. Add one cup offlour, or enough to make an ordinary sponge. Beat well. Cover and setaside in a moderately warm place to rise for one hour. 

Add enough flour to make a dough--about three cups, add nuts andthe salt. Knead well. Place in greased bowl, cover and let rise ina moderately warm place until double in bulk--about one and one-halfhour. Mould into loaves, fill well-greased pans half full, cover andlet 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. Mouldflat--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 spoonfulson greased baking sheet. Bake in hot oven 12 to 15 minutes. These maybe rolled and cut same as baking powder biscuits. (If uncooked rolledoats are used, allow to stand in the milk for 30 minutes before makingrecipe. )

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 doubleoriginal 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-halfhour. 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, addthe yeast which has been dissolved in the lukewarm water. Add the ryeand whole wheat flour. Cover and let rise until twice its bulk, shapeinto loaves; let rise until double and bake about 40 minutes, in amoderately 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 spoonfulson greased baking sheet. Bake in hot oven 12 to 15 minutes. These maybe 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. Mixinto 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 alittle cold water and add to sour milk. Combine flour mixture and sourmilk, add beaten egg and melted fat. Bake in muffin pans in a moderateoven 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 whenboiling, add barley meal, stirring constantly. Cook in a doubleboiler 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 boilerone-half hour; add molasses, salt and ginger. Pour into greasedpudding dish and bake two hours in a slow oven. Serve either hot orcold 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 ona well-floured board, knead slightly, roll to one-half inch thickness;cut in small pieces and bake in a hot oven 15 minutes. 

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 andsalt and add to potato mixture, add enough of the milk to make a softdough. Roll out 1/2 inch thick, cut with a biscuit cutter and bake ina quick oven for 15 minutes. (If bread flour is used in place of wholewheat, 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 intoloaf, put in pan, let rise until double in bulk in warm place. Bakefor 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 sameas 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. Addpotato and knead until smooth. Let rise until light. Roll thin, foldover, 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 mealand enough whole wheat flour to knead. Let rise, knead, shape, letrise 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 mixthoroughly. 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 eggyolks, dry ingredients sifted together and fat. Fold in beaten whitesof 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 dryingredients, 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. Rollone-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 bakingsheet. 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; mixsoda 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 foodchopper 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 useleft-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 fineor put through food chopper. Mix potatoes, milk, eggs and salt. Siftthe flour and baking powder and stir into a smooth batter. Thin withhot 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 stifflybeaten 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 dryingredients. 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 andstiffly beaten whites. If waffles are not crisp add more liquid. 

[Illustration: Each Food Shown is Equivalent in Protein to the Platterof Meat in the Center of the Picture. ]

SAVE MEAT

_REASONS WHY OUR GOVERNMENT HAS ASKED US TO SAVE MEAT WITH PRACTICALRECIPES FOR MEAT CONSERVATION_

As a nation we eat and waste 80 per cent. More meat than we require tomaintain health. This statement, recently issued by the United StatesFood Administration, is appalling when we consider that there is agreater demand for meat in the world to-day than ever before, coupledwith a greatly decreased production. The increase in the demand formeat and animal products is due to the stress of the war. Millions ofmen are on the fighting line doing hard physical labor, and requirea larger food allowance than when they were civilians. To meetthe demand for meat and to save their grains, our Allies have beencompelled to kill upward of thirty-three million head of their stockanimals, and they have thus stifled their animal production. This wasburning the candle at both ends, and they now face increased demandhandicapped by decreased production. 

America must fill the breach. Not only must we meet the presentincreased demand, but we must be prepared as the war advances to meetan even greater demand for this most necessary food. The way out ofthis serious situation is first to reduce meat consumption to theamount really needed and then to learn to use other foods that willsupply the food element which is found in meat. This element is calledprotein, and we depend upon it to build and repair body tissues. 

Although most persons believe that protein can only be obtainedfrom meat, it is found in many other foods, such as milk, skim milk, cheese, cottage cheese, poultry, eggs, fish, dried peas, beans, cowpeas, lentils and nuts. For instance, pound for pound, salmon, eitherfresh or canned, equals round steak in protein content; cream cheesecontains one-quarter more protein and three times as much fat; peanuts(hulled) one-quarter more protein and three and a half times as muchfat; 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. Itis our manifest duty to learn how to make the best use of these foodsin order to save beef, pork and mutton, to be shipped across the sea. This means that the housekeeper has before her the task of trainingthe family palate to accept new food preparations. Training the familypalate is not easy, because bodies that have grown accustomed tocertain food combinations find it difficult to get along without them, and rebel at a change. If these habits of diet are suddenly disturbedwe may upset digestion, as well as create a feeling of dissatisfactionwhich is equally harmful to physical well-being. The wise housekeeperwill therefore make her changes gradually. 

In reducing meat in the diet of a family that has been used to havingmeat twice a day, it will be well to start out with meat once a dayand keep up this régime for a couple of weeks. Then drop meat for awhole day, supplying in its stead a meat substitute dish that willfurnish the same nutriment. After a while you can use meat substitutesat least twice a week without disturbing the family's mental orphysical equilibrium. It would be well also to introduce dishesthat extend the meat flavor, such as stews combined with dumplings, hominy, or rice; pot pies or short cakes with a dressing of meat andvegetables; meat loaf, souffle or croquettes in which meat is combinedwith 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 accompanythe meal, as a certain proportion of protein is found in almost everyfood product. The meat that we use to obtain flavor in sauces andgravies need not be large in quantity, nor expensive in cut. The pooror cheap cuts have generally more flavor than the expensive ones, the difference being entirely in texture and tenderness, freedom fromgristle and inedible tissue. There are many cereals, such as rice, hominy, cornmeal, samp and many vegetable dishes, especially driedbeans of all kinds, that are greatly improved by the addition of meatsauce and when prepared in this way may be served as the main dish ofa meal. 

Dr. Harvey W. Wiley has stated that the meat eating of the future willnot be regarded as a necessity so much as it has been in the past, andthat meat will be used more as a condimental substance. Europe has foryears used meat for flavor rather than for nutriment. It would seemthat the time has come for Americans to learn the use of meat forflavor and to utilize more skillfully the protein of other foods. 

It may be difficult to convince the meat lover that he can radicallyreduce the proportion of meat in his diet without detriment to health. Many persons adhere to the notion that you are not nourished unlessyou eat meat; that meat foods are absolutely necessary to maintain thebody strength. This idea is entirely without foundation, for the foodsmentioned as meat substitutes earlier in this chapter can be made tofeed the world, and feed it well--in fact, no nation uses so large aproportion of meat as America. 

The first step, therefore, in preparing ourselves to reduce meatconsumption is to recognize that only a small quantity of meat isnecessary to supply sufficient protein for adult life. The growingchild or the youth springing into manhood needs a larger percentage ofmeat than the adult, and in apportioning the family's meat ration thisfact should not be overlooked. 

The second step is to reduce the amount purchased, choosing cuts thatcontain the least waste, and by utilizing with care that which we dopurchase. Fat, trimmings, and bones all have their uses and should besaved from the garbage pail. 

Careful buying, of course, depends on a knowledge of cuts, a studyof the percentage of waste in each cut, and the food value of thedifferent kinds of meat. Make a study of the different cuts, as shownin the charts on pages 36, 37, and armed with this knowledge go forthto the butcher for practical buying. 

Then comes the cooking, which can only be properly done when thefundamental 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 ofnutriment and flavor. The waste occasioned by improper cooking is alarge factor in both household and national economy. 

It has been estimated that a waste of an ounce each day of edible meator fat in the twenty million American homes amounts to 456, 000, 000pounds of valuable animal food a year. At average dressed weights, this amounts to 875, 000 steers, or over 3, 000, 000 hogs. Eachhousekeeper, therefore, who saves her ounce a day aids in thisenormous saving, which will mean so much in the feeding of our men onthe fighting line. 

So the housekeeper who goes to her task of training the family palateto accept meat substitutes and meat economy dishes, who revolutionizesher methods of cooking so as to utilize even "the pig's squeak, " willbe doing her bit toward making the world safe for democracy. 

The following charts, tables of nutritive values and suggested menushave been arranged to help her do this work. The American woman hasher share in this great world struggle, and that is the intelligentconservation of food. 

SELECTION OF MEAT

BEEF--Dull red as cut, brighter after exposure to air; lean, wellmottled with fat; flesh, firm; fat, yellowish in color. Best beef fromanimal 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 tooyoung. ) The fat should be white. 

MUTTON--Best from animal 3 years old. Flesh dull red, fat firm andwhite. 

LAMB--(Spring Lamb 3 months to 6 months old; season, February toMarch. ) Bones of lamb should be small; end of bone in leg of lambshould be serrated; flesh pink, and fat white. 

PORK--The lean should be fine grained and pale pink. The skin shouldbe smooth and clear. If flesh is soft, or fat yellowish, pork is notgood. 

SELECTION OF TOUGHER CUTS AND THEIR USES

Less expensive cuts of meat have more nourishment than the moreexpensive, and if properly cooked and seasoned, have as muchtenderness. Tough cuts, as chuck or top sirloin, may be boned androlled and then roasted by the same method as tender cuts, the onlydifference will be that the tougher cuts require longer cooking. Havethe bones from rolled meats sent home to use for soups. Corned beefmay be selected from flank, naval, plate or brisket. These cuts aremore juicy than rump or round cuts. 

1. _For pot roast_ use chuck, crossrib, round, shoulder, rump or topsirloin. 

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 2parts oil before cooking, they will be very tender. 

4. _Soups_--Buy shin or neck. The meat from these may be utilizedby serving with horseradish or mustard sauce, or combined with equalamount 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 broilingoven to sear the outside quickly, and thus keep in the juices. Salt, pepper and flour. If an open roasting pan is used place a fewtablespoonfuls of fat and 1 cup of water in the pan, which should beused to baste the roast frequently. If a covered pan is used bastingis 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 usedfor chops or steaks. 

Sear the meat on both sides. Then reduce the heat and turn the meatfrequently. 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 forbroiling_ chops, steaks, etc. 

4. _Sautéing_--Cooking in pan in small amount of fat. Commonlytermed "frying. " Used for steaks, chops, etc. _Time table same as forbroiling. _

MOIST METHODS

1. Boiling--Cooking in boiling water--especially poultry, salt meats, etc. 

2. Steaming--A method of cooking by utilizing steam from boilingwater, which retains more food value than any other. Too seldomapplied to meats. 

3. Frying--Cooking by immersion in hot fat at temperature 400 to 450degrees Fahrenheit. Used for croquettes, etc. 

If a fat thermometer is not available, test by using small pieces ofbread. Put into heated fat:

A--For croquettes made from food requiring little cooking, such asoysters, or from previously cooked mixtures, as rice, fish or meatcroquettes, bread should brown in one-half minute. 

B--For mixtures requiring cooking, as doughnuts, fritters, etc. , breadshould 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 donot let water reach the meat. Keep water slowly boiling. Replenish asneeded with boiling water. This method renders tough cuts tender, butrequires several hours cooking. 

2. Stewing--A combination of methods which draws part of flavor intogravy and retains part in pieces which are to be used as meat. 

Cut meat into pieces suitable for serving. Cover one-half of meat withcold water. Let stand one hour. Bring slowly to boiling point. Dredgeother half of meat with flour and brown in small amount of fat. Addto the other mixture and cook slowly 1-1/2 to 2 hours, or until tender, adding diced vegetables, thickening and seasoning as desired one-halfhour before cooking is finished. 

3. Fricasseeing--Cooking in a sauce until tender, meat which has beenpreviously 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 cupmilk, thoroughly blended. When at boiling point, add one beaten egg, 1tablespoon chopped parsley and 1 tablespoon cold water well mixed, Addcooked 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 muchcheaper. 

Loin used for chops or roast. 

Ham for boiling, roasting or pan broiling. 

LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTEDTO THEIR USE

 | ANIMAL | ORGAN | SOURCE | METHODS OF COOKING -------------+------------+-------------------------- Brains | Sheep | Broiled or scrambled | Pork | with egg -------------+------------+-------------------------- | Veal | Heart | Pork | Stuffed, baked or broiled | Beef | -------------+------------+-------------------------- | Beef | Kidney | Lamb | Stewed or sauted | Veal | -------------+------------+------------------------- | Beef | Fried, boiled, sauted or Liver | Veal | broiled | Lamb | -------------+------------+------------------------- Sweetbreads | Young Veal | Creamed, broiled | Young Beef | -------------+------------+------------------------- Tail | Beef | Soup or boiled | Pork | -------------+------------+------------------------- Tongue | Beef | Boiled, pickled, corned | Pork | -------------+------------+------------------------- Tripe | Veal | Broiled or boiled -------------+------------+------------------------- Fat | All Animals| Fried out for cooking or | | soap making -------------+------------+------------------------- | | Pickled or boiled or used Pigs Feet | Pork | with meat from head | | for head cheese -------------+------------+--------------------------

COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES

 |Carbo- |Mineral| | Water |Protein| Fat |hydrate|Matter |Calories Name | % | % | % | % | % | per lb. -------------+-------+-------+-------+-------+-------+-------- Cheese | 34. 2 | 25. 2 | 31. 7 | 2. 4 | 3. 8 | 1, 950 Eggs | 73. 7 | 13. 4 | 10. 5 | . .. | 1. 0 | 720 Milk | 87. 0 | 3. 3 | 4. 0 | 5. 0 | 0. 7 | 310 Beef | 54. 8 | 23. 5 | 20. 4 | . .. | 1. 2 | 1, 300 Cod | 58. 5 | 11. 1 | 0. 2 | . .. | 0. 8 | 209 Salmon | 64. 0 | 22. 0 | 12. 8 | . .. | 1. 4 | 923 Peas | 85. 3 | 3. 6 | 0. 2 | 9. 8 | 1. 1 | 252 Baked Beans | 68. 9 | 6. 9 | 2. 5 | 19. 6 | 2. 1 | 583 Lentils | 15. 9 | 25. 1 | 1. 0 | 56. 1 | 1. 1 | 1, 620 Peanuts | 9. 2 | 25. 8 | 38. 6 | 24. 4 | 0. 2 | 2, 490 String Beans | 93. 7 | 1. 1 | 0. 1 | 3. 8 | 1. 3 | 92 Walnuts | 2. 5 | 18. 4 | 64. 4 | 13. 0 | 1. 7 | 3, 182 Almonds | 4. 8 | 21. 0 | 54. 9 | 17. 3 | 2. 0 | 2, 940

THE ECONOMY OF MEAT AND MEAT SUBSTITUTES

Don't buy more than your family actually needs. Study and know whatthe 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 dayswhen prices are lower than normal. 

Always check the butcher's weights by watching him closely or byweighing the goods on scales of your own. 

Always buy a definite quantity. Ask what the pound rate is, and noteany 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 highretail prices are due to the tendency of many housewives to do theirbuying by telephone or through their servants. 

Test the freshness of meat and fish. Staleness of meat and fish isshown by loose and flabby flesh. The gills of fresh fish are red andthe fins stiff. 

Make all the purchases possible at a public market, if you can walkto it, or if carfare will not make too large an increase in the amountyou have set aside for the day's buying. 

A food chopper can be made to pay for itself in a short time by thegreat variety of ways it furnishes of utilizing left-overs. 

If possible, buy meat trimmings. They cost 20 cents a pound and can beused in many ways. 

Buy the ends of bacon strips. They are just as nutritious as slicedbacon 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 usuallyjust as good. 

Keep a stock pot. Drop into it all left-overs. These make an excellentbasis for soup stock. 

Don't throw away the heads and bones of fish. Clean them and use themwith vegetables for fish chowder or cream of fish soup. 

Study attractive ways of serving food. Plain, cheap, dishes can bemade appetizing if they look attractive on the table. 

Experiment with meat substitutes. Cheese, dried vegetables and thecheaper varieties of fish can supply all the nutriment of meat at amuch lower cost. 

Don't do your cooking "by guess. " If the various ingredients aremeasured accurately, the dish will taste better and cost less. 

Don't buy delicatessen food if you can possibly avoid it. Delicatessenmeals cost 15 per cent. More than the same meals cooked at home, andthe food is not as nourishing. You pay for the cooking and the rent ofthe delicatessen store, as well as the proprietor's profit. 

Don't pay five or ten cents more a dozen for white eggs in the beliefthat they are superior to brown eggs. The food value of each is thesame. 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 feetcontain gelatine, which gives soup consistency. 

Buy a tough, and consequently less expensive, chicken and make ittender by steaming it for three hours before roasting. 

Don't put meat wrapped in paper into the ice-box, as the paper tendsto absorb the juices. 

Try to find a way to buy at least a part of your meats and eggs directfrom the farm. You will get fresher, better food, and if it is sent byparcels post it can usually be delivered to your table for much lessthan city prices. 

MEAT ECONOMY DISHES

MOCK DUCK

 1 flank steak 1 teaspoon salt 1 teaspoon pepper 1 teaspoon Worcestershire sauce 1 cup breadcrumbs 1 tablespoon onion juice 1 tablespoon chopped parsley 1/2 teaspoon poultry seasoning 1 pint boiling water 1/3 cup of whole wheat flour

Reserve the water and the flour. Mix other ingredients. Spreadon steak. Roll the steak and tie. Roll in the flour. Brown in twotablespoons 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 waterfor one hour. Heat slowly to boiling point. Season the other halfof the meat with salt and pepper. Roll in flour. Brown in threetablespoons of fat with the onion. Add to the soaked meat, which hasbeen brought to the boiling point. Cook one hour or until tender. Add the vegetables, and flour mixed with half cup of cold water. Cookuntil 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 beatingthese well; also the parsley (one tablespoon), onion and paprika. Foldin, last of all, the egg whites whipped to a stiff, dry froth. Turnquickly into a well-greased baking dish and bake in moderate oven forthirty-five minutes, or until firm to the touch; meantime, make theparsley sauce, so that both can be served instantly when the souffléis done; then it will not fall and grow tough. 

For the parsley sauce, melt the butter in saucepan and stir in theflour, 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 theonion and potato and fry in drippings until onion is slightly browned. Add the meat and stock, or hot water, or dissolve in hot water anyleft-over meat gravy. Cook all together until potato is soft, but notcrumbled; season with the pepper and salt. Thicken with a tablespoonof flour and turn into a pudding dish. 

Make a batter by sifting together flour, baking-powder and salt; stirin the egg and milk, mixed with the water. Beat hard until free fromlumps, then pour over meat and vegetables in the pudding and bakeuntil 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, orsamp, 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. Whenat boiling point, add hominy and ham. Stir in the egg. Place in abaking-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 1cup 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 aslow 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 doughwith milk and water. Roll out to quarter of an inch thickness, bakein layer cake tins. Put together with the chopped meat mixed with theonion and seasoning, and heated hot with the gravy or stock. If stockis used, thicken with a tablespoon of flour mixed with one of butter, or butter substitute. Serve as soon as put together. Cold cooked fishheated 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 theboil. Skim carefully and season the liquid highly with salt, cayenneand a teaspoon of rubbed sage. Let the liquid simmer gently until themeat 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 ofliquid. Blend the cornmeal in the liquid and simmer until it is theconsistency of thick porridge. Stir in the chopped meat and pour ingreased baking pans to cool. One-third buckwheat may be used insteadof cornmeal, and any kind of chopped meat can be blended with the porkif desired. Any type of savory herb can also be used, according totaste. 

When scrapple is to be eaten, cut into one-half inch slices, dredgewith flour, and brown in hot fat. 

FISH AS A MEAT SUBSTITUTE

As the main course at a meal, fish may be served accompanied byvegetables or it may be prepared as a "one-meal dish" requiring onlybread and butter and a simple dessert to complete a nutritious andwell balanced diet. A lack of proper knowledge of selection of fishfor the different methods of cooking, and the improper cooking offish once it is acquired, are responsible to a large extent for theprejudice so frequently to be found against the use of fish. 

The kinds of fish obtainable in different markets vary somewhat, butthe greatest difficulty for many housekeepers seems to be, to knowwhat fish may best be selected for baking, broiling, etc. , and thetests for fish when cooked. An invariable rule for cooking fish isto apply high heat at first, until the flesh is well seared so as toretain the juices; then a lower temperature until the flesh is cookedthroughout. Fish is thoroughly cooked when the flesh flakes. Forbroiling or pan broiling, roll fish in flour or cornmeal, preferablythe latter, which has been well seasoned with salt and cayenne. Thiscauses the outside to be crisp and also gives added flavor. Leftoverbits of baked or other fish may be combined with white sauce or tomatosauce, or variations of these sauces, and served as creamed fish, orplaced in a greased baking dish, crumbs placed on top and browned andserved as scalloped fish. Fish canapes, fish cocktail, fish soup orchowder; baked, steamed, broiled or pan broiled fish, entrees withoutnumber, and fish salad give opportunity to use it in endless variety. 

Combined with starchy foods such as rice, hominy, macaroni, spaghettior potato, and accompanied by a green vegetable or fruit, the dishbecomes a meal. Leftover bits may also be utilized for salad, eitheralone with cooked or mayonaise salad dressing, or combined withvegetables such as peas, carrots, cucumbers, etc. The addition of asmall amount of chopped pickle to fish salad improves its flavor, ora plain or tomato gelatine foundation may be used as a basis for thesalad. The appended lists of fish suitable for the various methodsof cooking, and the variety in the recipes for the uses of fish, have been arranged to encourage a wider use of this excellent meatsubstitute, so largely eaten by European epicures, but too seldomincluded in American menus. During the period of the war, the largeruse 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 bysifting dry ingredients, cut in fat, and add liquid. Place on top ofmeat 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 wholewheat 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 withthe tomato sauce, then the breadcrumbs, to which have been added 2tablespoons 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 fishand 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 hotwater 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 1dozen 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 fatand 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 dryingredients, and gradually add the liquid. Add egg. Add fish. Put inbaking 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 fishand 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 awell-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of butter or buttersubstitute, moistening with the white sauce. Finish with a layer ofthe fish, sprinkling it with the cracker crumbs dotted with butter. Bake in a moderate oven for 30 minutes, or until the top is wellbrowned. 

Fish for Frying. --Brook trout, black bass, cod steaks, flounderfillet, 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, freshmackerel, 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 untilcheese is melted. Mix other ingredients. Add to cheese and milk. Cookfive 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 boilingpoint. 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 boilingpoint, add cheese. Pour over cabbage in greased dish and bake 20minutes. 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, addcheese. 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 inbaking dish. Pour milk over the mixture. Bake in a moderate oven untilfirm 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 andwater. 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, addegg 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 boilingpoint, 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 20minutes. 

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 anexcellent 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 andtoasted. 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 hotwater. Add the other ingredients. Chill. Serve as a salad or as alunch 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 creamyand 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 avegetable 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 celerywater. 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. Fryin 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 anonion with them. After draining well, put through the foodchopper, keeping the liquid for soup stock. Mix all the ingredients, beatingthe egg white before adding. Form into balls or cylinders, dip in theleftover egg yolk, to which a few drops of water have been added, andthen coat with stale bread or cracker crumbs. Be sure the croquettesare well covered, then fry brown. Serve with cream sauce or withscalloped or stewed tomatoes. With a green salad, this is a completemeal. 

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 horseradishadded. 

VEGETABLE LOAF

One cup peas, beans or lentils soaked over night, then cooked untiltender. 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 cupscrumbs, to which have been added 2 tablespoons melted fat. Bake 30minutes 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 untiltender in 1 quart water, with 1 teaspoon of salt added. Melt fat, adddry ingredients, add milk gradually and bring to boiling point eachtime before adding more milk. When all of milk is added, add peanuts. Put in greased baking dish one-half of spaghetti, on top placeone-half of vegetables, then one-half of sauce. Repeat, and place inmoderately 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 andgradually the meat stock or water. If water is used, add 1 teaspoon ofkitchen bouquet. This may be used for leftover slices or small piecesof any kind of cooked meat. 

FOOD WILL WIN THE WAR DON'T WASTE IT

"_To provide adequate supplies for the coming year is of absolutelyvital importance to the conduct of the war, and without a veryconscientious elimination of waste and very strict economy in our foodconsumption, we cannot hope to fulfill this primary duty. _"

_WOODROW WILSON. _

[Illustration]

SAVE SUGAR

_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE SUGAR WITH PRACTICALRECIPES FOR SUGARLESS DESSERTS, CAKES, CANDIES AND PRESERVES. _

One ounce of sugar less per person, per day, is all our Governmentasks of us to meet the world sugar shortage. One ounce of sugar equalstwo scant level tablespoonfuls and represents a saving that every man, woman and child should be able to make. Giving up soft drinks and thefrosting on our cakes, the use of sugarless desserts and confections, careful measuring and thorough stirring of that which we place in ourcups of tea and coffee, and the use of syrup, molasses or honey on ourpancakes and fritters will more than effect this saving. 

It seems but a small sacrifice, if sacrifice it can be called, whenone recognizes that cutting down sugar consumption will be mostbeneficial to national health. The United States is the largestconsumer of sugar in the world. In 1916 Germany's consumption was 20lbs. 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 enormousconsumption is due to the fact that we are a nation of candy-eaters. We spend annually $80, 000, 000 on confections. These are usually eatenbetween meals, causing digestive disturbances as well as unwarrantedexpense. Sweets are a food and should be eaten at the close of themeal, and if this custom is established during the war, not onlywill tons of sugar be available for our Allies, but the health of thenation improved. 

The average daily consumption of sugar per person in this country is 5ounces, and yet nutritional experts agree that not more than 3 ouncesa day should be taken. The giving up of one ounce per day will, therefore, be of great value in reducing many prevalent Americanailments. Flatulent dyspepsia, rheumatism, diabetes, and stomachacidity are only too frequently traced to an oversupply of sugar inour 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 welargely depend for energy and heat. It is especially valuable tothe person doing active physical work, the open-air worker, or thehealthy, active, growing child, but should be used sparingly by otherclasses of people. Sugar is not only the most concentrated fuel foodin the dietary, but it is one that is very readily utilized in thebody, 98 per cent. Of it being available for absorption, while withinthirty minutes of the time it is taken into the system part of it isavailable for energy. 

As a food it must be supplied, especially to the classes of peoplementioned above, but as a confection it can well be curtailed. When itis difficult to obtain, housekeepers must avail themselves of changedrecipes and different combinations to supply the necessary threeounces per day and to gain the much-desired sweet taste so necessaryto many of our foods of neutral flavor with which sugar is usuallycombined. 

Our grandmothers knew how to prepare many dishes without sugar. Intheir day lack of transportation facilities, of refining methods andvarious economic factors made molasses, sorghum, honey, etc. , theonly common methods of sweetening. But the housekeeper of to-day knowslittle of sweetening mediums except sugar, and sugar shortage is toher a crucial problem. There are many ways, however, of getting aroundsugar shortage and many methods of supplying the necessary food valueand sweetening. 

By the use of marmalades, jams and jellies canned during the seasonwhen the sugar supply was less limited, necessity for the use of sugarcan be vastly reduced. By the addition to desserts and cereals ofdried fruits, raisins, dates, prunes and figs, which contain largeamounts of natural sugar, the sugar consumption can be greatlylessened. By utilizing leftover syrup from canned or preserved fruitsfor sweetening other fruits, and by the use of honey, molasses, maplesugar, maple syrup and corn syrup, large quantities of sugar may besaved. The substitution of sweetened condensed milk for dairy milkin tea, coffee and cocoa--in fact, in all our cooking processes wheremilk is required--will also immeasurably aid in sugar conservation. The substitutes mentioned are all available in large amounts. Honeyis especially valuable for children, as it consists of the more simplesugars which are less irritating than cane sugar, and there is nodanger of acid stomach from the amounts generally consumed. 

As desserts are the chief factor in the use of quantities of sugarin our diet, the appended recipes will be of value, as they deal withvaried forms of nutritious, attractive sugarless desserts. It is onlyby the one-ounce savings of each individual member of our great onehundred million population that the world sugar shortage may be met, and it is hoped every housekeeper will study her own time-testedrecipes with the view of utilizing as far as possible other forms ofsweetening. In most recipes the liquid should be slightly reduced inamount and about one-fifth more of the substitute should be used thanthe amount of sugar called for. 

With a few tests along this line one will be surprised how readilythe 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 theyshould 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 overfire 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 fryingpan. Spread with marmalade or preserves. Pile in baking dish. Coverwith 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 wateruntil tender (about 10 minutes). Drain prunes and mash to a pulp. Mix flour, baking powder and salt. Add beaten egg and milk. Mix toa dough. Roll out thin, spread with prune pulp, sprinkle with twotablespoons sugar. Roll the mixture and place in greased baking dish. Bake 30 to 40 minutes. Take half cup of juice from prunes, add 1tablespoon corn syrup. Bring to boiling point. Serve as sauce forprune 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, addcornstarch, and stir until thick. Cook over hot water 20 minutes. Add rest of ingredients. Cook, stirring 5 minutes. Chill and servewith two whites of eggs, beaten stiff, to which has been added 2tablespoons orange marmalade. Two ounces grated chocolate and 1/3cup 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 stiruntil dissolved. Add other ingredients. Chill. One-quarter cup ofmarshmallows 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 therest of the fruit after it has been heated. When the gelatine isdissolved, 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. Servewith 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 inthe proportion of two tablespoons of syrup to a cup of corn. Putone-quarter inch of water in pan. Bake until tender and serve applesin 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 30minutes. 

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 inbaking 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. Thisis 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. Addcornstarch. Cook until thick. Add a little of the hot mixture tothe 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. Simmeruntil tender (about 10 minutes). Soak gelatine in 1/2 cup cold water. When soft, add to hot prune mixture. When gelatine is dissolved, addother ingredients and place in mold. Chill, and stir once or twicewhile chilling to prevent prunes settling to bottom of mold. 

APPLE PORCUPINES

Core 6 apples. Cut line around apple just through skin. Fill centerwith mixture of one-quarter cup each of dates, nuts and figs ormarmalade, to which has been added one-quarter cup corn syrup orhoney. 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 theliquid, one-quarter of the crumbs; the other half of the fruit, juiceand corn syrup, and the rest of the crumbs, on top. Bake 20 minutes ina 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 untiltender. 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 aretender. 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 overdirect flame until thick. Cook over hot water 20 minutes. Mix otheringredients. Add one-half cup water and add to other mixture. Cook 5minutes 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 addother ingredients. Chill and use for cake filling. This is a good wayof 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 orcook 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 servein 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 notbeat. 

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 15minutes. When cool, add flour, soda or baking powder, thoroughlyblended. Bake in slow oven 1 hour. The longer this cake is kept, thebetter the texture and flavor. This recipe is sufficient to fill onemedium-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 20minutes 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 ingredientsand 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 brownin frying pan, with small amount of fat. Spread with currant or othertart jelly, preserve or marmalade. Sprinkle with cocoanut and serve ascakes. 

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 throughfood-chopper. Cream butter and sugar, add beans, egg. Sift flour withbaking powder and add to first mixture. Drop by teaspoonfuls on abaking 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 havebeen sifted together) with the liquid. Add fruit last. Beat well. Bakeas 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 offlour. Dissolve soda in one teaspoon of hot water. Combine all and addenough more flour to make dough stiff enough to roll out. Bake 12 to15 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 theliquid. Add enough more flour (about four cups) to make dough stiffenough to roll out. Cut and bake about 15 minutes in moderately hotoven. 

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 withmilk. 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 dryingredients. Beat briskly for a few minutes, and pour into greasedmuffin 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 firstmixture. 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 onthe wafers. Place under broiler until a delicate brown. 

SUGARLESS CANDIES

FRUIT PASTE

 2 teaspoons gelatine 2 tablespoons cold water 1/3 cup corn syrup 2 teaspoons cornstarch 1/4 cup chopped nuts 1/2 cup chopped dates 1/2 cup chopped raisins 1/4 teaspoon vanilla

Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to theboil, add cornstarch and cook for three minutes. Soften the gelatinein two tablespoons cold water for five minutes; stir into the hotsyrup after taking from fire. When gelatine has dissolved add thefruit and nuts and flavoring. Chill, cut in squares, and roll each inpowdered 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 alittle snaps brittle when dropped in cold water. Add the vinegar whenthis stage is reached and pour into oiled pans. When cool enough tohandle, pull until white; make into inch-thick rolls and clip off intoneat mouthfuls with oiled scissors, or chill and break into irregularpieces 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 apan, sprinkle the roasted and shelled peanuts in it, making an evendistribution, then turn in the syrup. When almost cold mark intosquares. Cocoanut, puffed wheat or puffed rice may be used for candyinstead of peanuts. 

RAISIN AND PEANUT LOAF

Put equal quantity of seeded raisins and roasted peanuts through thefood chopper, using the coarsest blade. Moisten with molasses justenough so that the mixture can be molded into a loaf. Chill, cut andserve as candy. Chopped English walnuts combined with chopped dates orfigs 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 snapswhen dropped in cold water turn over popped corn, mix well, and forminto balls with oiled hands, or if fritters are desired, roll out themass 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 toform a stiff cake. Mold into neat square at least an inch thick. Letstand in the refrigerator for one hour, then cut in squares and rolleach in cornstarch. 

STUFFED DATES

Mix one-half cup each of chopped peanuts and raisins. Add a teaspoonof lemon juice and two tablespoons of cream cheese. Remove stones fromfine large dates, and in their place insert a small roll of the cheesemixture. 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 coarsestblade. Add enough syrup or honey to make a stiff loaf. Place in therefrigerator for one hour; slice and serve in place of candy, rollingeach slice in cornstarch. 

STUFFED FIGS

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

SUGARLESS PRESERVES

QUINCE OR PEAR PRESERVES

 1 lb. Fruit 1 cup corn syrup 1/4 lb. Ginger root or 2 oz. Crystalized ginger

Steam or cook sliced and pared fruit in small amount of water untiltender. Add ginger and corn syrup. Cook 20 minutes slowly. Lemon skinsmay 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 cupvegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup cornsyrup. Boil until of consistency of honey and place in sterilized jarsor glasses. 

GRAPE JUICE

 5 lb. Grapes 1 pint water 1 cup corn syrup

Cook grapes in water until soft. Mash; drain through jelly bag orwet cheesecloth. Add corn syrup. Boil 5 minutes. Put into sterilizedbottles. 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 untilfruit 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 orpress through colander. Measure amount of mixture and add equal amountof corn syrup. Cook slowly until mixture forms jelly when tested oncold 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 untilvery soft. Add other ingredients and cook slowly (about 30 minutes)until slightly thick. Place in sterile jars or glasses and seal. 

[Illustration]

SAVE FAT

_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE FAT, WITH PRACTICALRECIPES FOR FAT CONSERVATION_

With the world-wide decrease of animal production, animal fats are nowgrowing so scarce that the world is being scoured for new sources ofsupply. Our Government has asked the housewife to conserve all thefats that come to her home and utilize them to the best advantage. Tothis end it is necessary to have some knowledge of the character ofdifferent fats and the purposes to which they are best adapted. 

The word fat usually brings to one's mind an unappetizing chunk ofmeat fat which most persons cannot and will not eat, and fatty foodshave been popularly supposed to be "bad for us" and "hard to digest. "Fats are, however, an important food absolutely essential to completenutrition, which repay us better for the labor of digestion than anyother food. If they are indigestible, it is usually due to impropercooking or improper use; if they are expensive, it is merely becausethey are extravagantly handled. The chief function of fatty food isto repair and renew the fatty tissues, to yield energy and to maintainthe body heat. The presence of fat in food promotes the flow of thepancreatic juice and bile, which help in the assimilation of otherfoods and assist the excretory functions of the intestine. These arebadly performed if bile and other digestive fluids are not secreted insufficient quantity. The absence of fat in the diet leads to a stateof malnutrition, predisposing to tuberculosis, especially in childrenand young persons. 

It is claimed that the most serious food shortage in Germany is fat;that the civilian population is dying in large numbers because ofthe lack of it, and that Von Hindenburg's men will lose out on thebasis of fat, rather than on the basis of munitions or militaryorganization. Worst of all is the effect of fat shortage on thechildren of the nation. Leaders of thought all over Europe assertthat even if Germany wins, Germany has lost, because it has sapped thestrength of its coming generation. 

The term fat is used to designate all products of fatty compositionand includes liquid fats such as oils, soft fats such as butter, andhard fats such as tallow. While all fats have practically the sameenergy-value, they differ widely from each other in their meltingpoint, and the difference in digestibility seems to correspond to thedifference in melting point. Butter burns at 240 degrees Fahrenheit, while vegetable oils can be heated as high as 600 degrees Fahrenheit, furnishing a very high temperature for cooking purposes before theybegin to burn. The scorching of fat not only wastes the product, butrenders it indigestible, even dangerous to some people, and for thisreason butter should never be used for frying, as frying temperatureis usually higher than 240 degrees. It is well to choose for cookingonly those fats which have the highest heat-resisting qualitiesbecause they do not burn so easily. 

Beginning with the lowest burning point, fats include genuine butter, substitute butters, lard and its substitutes, and end with tallow andvegetable oils. Of the latter, there is a varied selection from theexpensive olive oil to the cheaper cottonseed, peanut, cocoanut andcorn oils and their compounds and the hydrogenated oils. 

The economy of fat, therefore, depends on the choice of the fat usedfor the various cooking processes as well as the conservation ofall fatty residue, such as crackling, leftover frying fats and soupfat. For cooking processes, such as sauteing (pan frying), or deepfat frying, it is best to use the vegetable and nut oils. These aremore plentiful, and hence cheaper than the animal fats; the latter, however, can be produced in the home from the fats of meats andleftover pan fats, which should not be overlooked as frying mediums. Butter and butter substitutes are best kept for table use and forflavoring. The hydrogenated oils, home-rendered fats, lard and beefand mutton suet can be used for shortening fats. 

In the purchase of meats, the careful housewife should see thatthe butcher gives her all the fat she pays for, as all fats can berendered very easily at home and can be used for cooking purposes. Butchers usually leave as large a proportion of fat as possible onall cuts of meat which, when paid for at meat prices, are quite anexpensive item. All good clear fat should, therefore, be carefullytrimmed from meats before cooking. Few people either like or finddigestible greasy, fat meats, and the fat paid for at meat prices, which could have been rendered and used for cooking, is wasted whensent to table. 

There are various methods of conserving fat. First, the economical useof table fats; second, the saving of cooking; and third, the properuse of all types of fat. 

Economy in the use of table fats may best be secured by carefulserving. One serving of butter is a little thing--there are aboutsixty-four of them in a pound. In many households the butter left onthe plates probably would equal a serving or one-fourth of an ounce, daily, which is usually scraped into the garbage pail or washed off inthe dishpan. But if everyone of our 20, 000, 000 households should wasteone-fourth of an ounce of butter daily, it would mean 312, 500 poundsa day, or 114, 062, 500 pounds a year. To make this butter would take265, 261, 560 gallons of milk, or the product of over a half-millioncows, an item in national economy which should not be overlooked. 

When butter is used to flavor cooked vegetables, it is more economicalto add it just before they are served rather than while they arecooking. The flavor thus imparted is more pronounced, and, moreover, if the butter is added before cooking, much of it will be lost inthe water unless the latter is served with the vegetables. Buttersubstitutes, such as oleomargarine and nut margarine, should be morelargely used for the table, especially for adults. Conserve butterfor children, as animal fats contain vitamines necessary for growingtissues. Butter substitutes are as digestible and as nourishing asbutter, and have a higher melting point. They keep better and costless. 

Oleomargarine, which has been in existence for fifty years, was firstoffered to the world in 1870 by a famous French chemist, Mege-Mouries, who was in search of a butter substitute cheap enough to supply themasses with the much-needed food element. He had noticed that thechildren of the poor families were afflicted with rickets and otherdiseases which could be remedied by the administration of the rightamount of fat. He combined fresh suet and milk and called the product"oleomargarine. " In the United States this product is now made of oleooil or soft beef fat, neutral lard, cottonseed and other oils, churnedwith a small quantity of milk, and in the finer grades, cream issometimes used. A certain proportion of butter is usually added, andthe whole worked up with salt as in ordinary butter-making. 

Owing to the fears of the butter-makers that oleomargarine wouldsupplant their product in popular favor, legislation was enacted thatrestricted the manufacture of oleo and established a rigid system ofgovernmental inspection, so that the product is now manufacturedunder the most sanitary conditions which furnishes a cleaner and morereliable product than natural butter. 

Nut margarine is a compound of cocoa oil, which so closely resemblesbutter that only an expert can distinguish it from the naturalproduct. Both these butter substitutes are used in large amounts bythe best bakers, confectioners and biscuit manufacturers, and foolishprejudice against butter substitutes should not deter their use in thehome. 

A large saving in cooking fats can be made by the careful utilizationof all fats that come into the home. Beef and mutton suet can berendered and made available. Fats which have been saved after mealsare cooked should be clarified--that is, freed from all objectionableodors, tastes or color--so as to be made available as shortening andfrying fats. 

The following recipes and suggestions make possible the use of allfats, and as fat shortage is one of the most serious of the world'sfood problems, it is essential that every housekeeper have a largerknowledge of the utilization and economy of this essential food. 

[Illustration]

TO RENDER FATS

TO RENDER FAT BY DIRECT METHOD

Run the fat through the household meat grinder or chop fine in thechopping bowl. Then heat in the double boiler until completely melted, finally straining through a rather thick cloth or two thicknessesof cheese cloth, wrung out in hot water. By this method there is nodanger of scorching. Fats heated at a low temperature also keep betterthan those melted at higher temperature. After the fat is rendered, it should be slowly reheated to sterilize it and make sure it is freefrom moisture. The bits of tissue strained out, commonly known ascracklings, may be used for shortening purposes or may be added tocornmeal which is to be used as fried cornmeal mush. 

TO RENDER FAT WITH MILK

To two pounds of fat (finely chopped if unrendered) add one-half pintof milk, preferably sour. Heat the mixture in a double boiler untilthoroughly melted. Stir well and strain through a thick cloth or twothicknesses of cheese cloth wrung out in hot water. When cold the fatforms a hard, clean layer and any material adhering to the underside of the fat, may be scraped off. Sour milk being coagulated ispreferable to sweet milk since the curd remains on the cloth throughwhich the rendered mixture is strained and is thus more easilyseparated from the rendered fat which has acquired some of the milkflavor and butter fat. 

TO RENDER FAT BY COLD WATER METHOD

Cut fat in small pieces. Cover with cold water. Heat slowly. Let cookuntil bubbling ceases. Press fat during heating so as to obtain allthe oil possible. When boiling ceases strain through cheesecloth andlet harden. If desired one-half teaspoon salt, one-eighth teaspoonpepper, 1 teaspoon onion and 1 teaspoon poultry seasoning may be addedbefore straining. 

TO RENDER STRONG FLAVORED FATS

To mutton, duck or goose fat add equal amount of beef suet orvegetable fat and render same as suet. This may then be used forshortening, or pan broiling for meat or fish dishes, and not have thecharacteristic taste of the stronger fats. 

When rendering strong mutton, duck or goose fats if a small wholeonion is added the strong flavor of the fat is reduced. Remove theonion before straining. It may be used in cooking. 

TO CLARIFY FAT

Melt the fat in an equal volume of water and heat for a short time ata moderate temperature. Stir occasionally. Cool and remove the layerof fat which forms on the top, scraping off any bits of meat or othermaterial which may adhere to the other side. 

Fats which have formed on top of soups, of cooked meats (such as potroast, stews), salt meats (such as corned beef, ham, etc. ), or strongfats, such as from boiled mutton, poultry and game, may be clarifiedin this way and used alone or combined with other animal or vegetablefats in any savory dish. 

CARE OF FAT AFTER BEING USED FOR COOKING

If fat is used for deep fat frying as croquettes, doughnuts, fritters, etc. , while fat is still hot, add a few slices raw potato and allow itto stay in the fat until it is cool. Remove potato--strain fat, allowto harden and it is ready to use. The potato absorbs odors from fat. 

HOW TO MAKE SAVORY FATS

FAT 1: To 1 pound of unrendered fat (chopped fine) add 1 slice ofonion about one-half inch thick and two inches in diameter, 1 bayleaf, 1 teaspoonful salt, and about one-eighth teaspoonful of pepper. Render in a double boiler and strain. 

FAT 2: To 1 pound unrendered fat (chopped fine) add 2 teaspoonfulsof thyme, 1 slice onion, about one-half inch thick and two inchesin diameter, one teaspoonful salt and about one-eighth teaspoonfulpepper. Render in a double boiler and strain. 

FAT 3: To 1 pound unrendered fat (chopped fine) add 1 teaspoonfulthyme, 1 teaspoonful marjoram, one-half teaspoonful rubbed sage, 1teaspoonful salt, and about one-eighth teaspoonful pepper. Render in adouble boiler and strain through fine cloth. 

EXTENSION OF TABLE FATS

A. Butter or other fat may be extended to double its original bulk andreduce the cost of the fat 40 per cent. A patented churn, any homemadechurn, mayonnaise mixer, or bowl and rotary beater may be used forthe purpose. To any quantity of butter heated until slightly soft addequal quantity of milk, place in the churn, add one teaspoon salt foreach one pound of butter used. Blend thoroughly in churn, mayonnaisemixer, or in bowl with rotary beater until of even consistency. Placein refrigerator to harden. Vegetable coloring, such as comes withmargarine or may be purchased separately, may be added if a deeperyellow color is desired. 

B. 

 1 lb. Butter 1 quart milk (2 pint bottles preferred) 1 tablespoon granulated gelatine 1-1/2 teaspoons salt

Soak gelatine in one-half cup of the milk. When softened, dissolveover hot water. Let butter stand in warm place, until soft. Addgelatine mixture, milk and salt and beat with Dover beater untilthoroughly mixed (about 15 minutes). Vegetable coloring such as comeswith margarine may be added if desired. Do not put on ice. 

C. 

 1 lb. Butter 1 quart milk (2 pint bottles preferred) 1 tablespoon granulated gelatine 1-1/2 teaspoons salt 1 cup peanut butter

Soak gelatine in one-half cup of the milk. When softened, dissolveover hot water. Let butter stand in warm place, until soft. Addgelatine mixture, peanut butter, milk and salt and beat with rotaryegg beater until thoroughly blended (about 15 minutes). Vegetablecoloring such as comes with margarine may be added if desired. Put incool place to harden but do not put on ice as the gelatine would causethe mixture to flake. It is preferable to make up this mixture enoughfor one day at a time only. 

D. To 1 pound of butter or butter substitute add one cup peanutbutter. Blend thoroughly with wooden spoon or butter paddle; this maybe used in place of butter as a new and delightful variation. 

E. To 1 pound softened butter add 1 pound softened butter substitute(oleomargarine, nut margarine, vegetable margarine) or hydrogenatedfat. Blend thoroughly with butter paddle or wooden spoon and use asbutter. 

SUGGESTIONS FOR PASTRY

Whole wheat makes a more tasty crust than bread flour and all ryepastry has even better flavor than wheat flour pastry. Half wheat orrye and the other half cornmeal (white or yellow) makes an excellentpastry for meat or fish pie. If cornmeal is added, use this recipe:

CORNMEAL PASTRY FOR MEAT OR FISH

 1/2 cup cornmeal 1/2 cup rye or wheat flour 2 tablespoons fat 1/3 cup cold or ice water 1 teaspoon baking powder

Sift dry ingredients. Cut in fat. Add water and roll out on wellfloured board. 

PASTRY MADE WITH DRIPPING

Well made, digestible pastry should have a minimum of fat to make acrisp flaky crust. It should be crisp, not brittle; firm, not crumbly. Pastry may be made in large amounts, kept in refrigerator for severaldays and used as needed. Roll out only enough for one crust at a timeas the less pastry is handled, the better. 

PLAIN PASTRY

 1 cup flour 1/3 cup fat 1/2 teaspoon salt About 1/4 cup cold or ice water

Mix flour and salt. Cut in fat and add just enough cold or ice waterto make the mixture into a stiff dough. Roll out. This recipe makesone crust. 

MEAT OR FISH PIE CRUST

 2 cups flour 4 teaspoons baking powder 1/3 cup any kind of dripping 1 cup meat stock or milk 1 teaspoon salt

Sift dry ingredients. Cut in fat if solid, or add if liquid. Stir inmeat stock or milk to make a soft dough. Place on top of meat orfish with gravy in greased baking dish and bake 30 to 40 minutes inmoderately hot oven. 

VARIOUS USES FOR LEFTOVER FATS

CREOLE RICE

 2 tablespoons savory drippings 3 tablespoons flour 1 teaspoon salt 1/2 teaspoon cayenne 1-1/2 cups tomato juice and pulp 1 teaspoon onion juice 2 tablespoons chopped green pepper 1 tablespoon chopped olives 1 cup of rice 1 cup water

Wash rice and soak in water 30 minutes. Melt fat, add dry ingredientsand gradually the tomatoes. Stir in rice and other ingredients, alsothe water in which rice was soaked. Cook slowly one-half hour or untilrice is tender. 

POTATOES ESPAGNOLE

 2 cups pared and sliced potatoes 2 tablespoons bacon drippings 2 tablespoons minced onion 1/2 teaspoon salt 1/4 tablespoon cayenne 1-1/2 cups boiling water 1 tablespoon chopped green pepper or pimento

Melt drippings. Add onion and cook until slightly brown. Add otherseasonings and water. Pour over potatoes. Let cook slowly in ovenuntil potatoes are tender, about 30 minutes. 

DUMPLINGS

 2 cups flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons drippings 1 cup water, meat stock or milk

Sift dry ingredients. Cut in fat. Gradually add liquid to make a softdough. Roll out, place on greased pan and steam 20 minutes, or dropinto stew and cook covered 30 minutes. Serve at once. 

POTATO SALAD

 2 cups freshly cooked and diced potatoes 1/3 cup bacon drippings 1/2 teaspoon salt 2 tablespoons chopped peppers 2 tablespoons vinegar 1/8 teaspoon cayenne

Mix drippings, salt, pepper, vinegar and cayenne. Add to the potatoesand mix thoroughly. Chill and serve. Cold cooked potatoes may be used, but the flavor is better if mixed while potatoes are hot. 

SOAP

 1 can lye 6 lbs. Fat (Fat for soap should be fat which is no longer useful for culinary purposes. ) 1 quart cold water

To lye add water--using enamel or agate utensil. When cool add the fatwhich has been heated until liquid. Stir until of consistency of honey(about 20 minutes). Two tablespoons ammonia or two tablespoons boraxmay be added for a whiter soap. If stirred thoroughly this soap willfloat. 

[Illustration: The illustration shows various forms of food waste--thediscarded outside leaves of lettuce and cabbage, apple cores andparings, stale bread and drippings. ]

SAVE FOOD

_REASONS WHY OUR GOVERNMENT ASKS US NOT TO WASTE FOOD, WITH PRACTICALRECIPES ON THE USE OF LEFTOVERS_

Elimination of food waste is to-day a patriotic service. It is also amost effective method of solving our food problem. This country, like all the powers at war, will undoubtedly be called upon to faceincreasing prices so long as the war continues, and waste in any formis not only needless squandering of the family income, but failure indevotion to a great cause. 

Food waste is due to poor selection of raw materials, to carelessstorage and heedless preparation, to bad cooking, to injudiciousserving, and to the overflowing garbage pail. 

To select food in such a way as will eliminate waste and at the sametime insure the best possible return for money spent, the housekeepermust purchase for nutriment rather than to please her own or thefamily palate. 

When eggs are sixty and seventy cents a dozen their price is out ofall proportion to their food value. Tomatoes at five or ten centsapiece in winter do not supply sufficient nutriment to warrant theircost, nor does capon at forty-five cents a pound nourish the bodyany better than the fricassee fowl at twenty-eight cents. In orderto prevent such costly purchasing, a knowledge of food values isnecessary. The simplest and easiest way to plan food values is todivide the common food materials into five main groups and see thateach of these groups appear in each day's menu. 

GROUP 1. --FOODS DEPENDED ON FOR MINERAL MATTERS, VEGETABLE ACIDS, ANDBODY-REGULATING SUBSTANCES. 

FRUITS

 Apples, pears, etc. , Berries, Melons, Oranges, lemons, all citrus fruits. 

VEGETABLES

 Salads, lettuce, celery, Potherbs or "greens" Tomatoes, squash, Green peas, green beans, Potatoes and root vegetables. 

GROUP 2. --FOODS DEPENDED ON FOR PROTEIN. 

 Milk, skim milk, cheese, Eggs, Meat, Poultry, Fish, Dried peas, beans, cow-peas, Nuts. 

GROUP 3. --FOODS DEPENDED ON FOR STARCH. 

 Cereals, grains, meals, flour, Cereal breakfast foods, Bread, Crackers, Macaroni and other pastes, Cakes, cookies, starchy puddings, Potatoes, other starchy vegetables, Bananas. 

GROUP 4. --FOODS DEPENDED ON FOR SUGAR. 

 Sugar, Molasses, Syrups, Dates, Raisins, Figs. 

GROUP 5. --FOODS DEPENDED ON FOR FAT. 

 Butter and cream, Lard, suet, Salt pork and bacon, Table and salad oils, Vegetable, nut, and commercial cooking fats and oils. 

If from each of these groups the housekeeper, when buying, choosesthe lowest-cost food, she will provide the necessary nutriment for theleast expenditure of money. In war time such marketing is essential. 

Other causes of waste in food purchasing may be enumerated as follows:Ordering by telephone. This permits the butcher or grocer, who hasno time to make selection of foods, to send what comes ready to hand;whereas if the housekeeper did her own selecting, she could takeadvantage of special prices or "leaders"--food sold at cost or nearlycost to attract patronage. 

Buying out-of-season foods also makes marketing costly. Throughlack of knowledge concerning the periods at which certain fruits andvegetables are seasonable, and therefore cheaper and in best flavor, housekeepers frequently pay exorbitant prices for poor flavored, inferior products. 

Buying in localities where high rental and neighborhood standardscompel the shopkeeper to charge high prices, the consumer pays notonly for the rent and the plate glass windows, but for display ofout-of-season delicacies, game and luxury-foods. Markets should beselected where food in season is sold; where cleanliness and carefulattention prevail rather than showy display. 

Many a dollar is foolishly spent for delicatessen foods. The retailcost of ready prepared foods includes a fraction of the salary of thecook and the fuel, as well as the regular percentage of profit. Thefood, also, is not so nourishing or flavorsome as if freshly cooked inthe home kitchen. 

Buying perishable foods in larger quantities than can be usedimmediately. Too frequently meats, fish, eggs, vegetables, milk andcream are purchased in quantities larger than needed for immediateconsumption, and lack of knowledge of use of left-overs causes what isnot eaten to be discarded. 

Buying non-perishable foods in small quantities instead of in bulk. Food costs on an average 50 to 75 per cent. More when purchased insmall quantities. Select a grocer who keeps his goods in sanitarycondition and who will sell in bulk; then do your purchasing from himon a large scale and extend the sanitary care to your own storeroom. 

Buying foods high in price but low in food value. Asparagus, cannedor fresh, is not as nourishing, for instance, as canned corn or beans. Strawberries out of season do not compare with dates, figs or raisinswhich are to be had at all times. 

Buying without planning menus. By this carelessness foods are oftenpurchased which do not combine well, and therefore do not appealto the appetite, and so are wasted. Unplanned meals also lead to anunconscious extravagance in buying and an unnecessary accumulation ofleft-overs. 

Buying foreign brands when domestic brands are cheaper and oftenbetter. 

Leaving the trimmings from meats and poultry at the butcher's. Bringthese home and fry out the fatty portions for dripping; use all otherparts for the stock pot. 

Having purchased for nutriment and in sufficiently large quantities tosecure bulk rates, careful storage is the next step in the preventionof waste. Flour, cereals and meals become wormy if they are not keptin clean, covered utensils and in a cool place. Milk becomes sour, especially in summer. This can be prevented by scalding it as soonas received, cooling quickly, and storing in a cold place in covered, well-scalded receptacles. Sour milk should not be thrown out. Itis good in biscuits, gingerbread, salad dressings, cottage cheese, pancakes or waffles, and bread making. 

Meats should not be left in their wrappings. Much juice soaks into thepaper, which causes a loss of flavor and nutriment. Store all meat ina cool place and do not let flies come in contact with it. 

Bread often molds, especially in warm, moist weather. Trim off moldyspots and heat through. Keep the bread box sweet by scalding andsunning once a week. 

Cheese molds. Keep in a cool, dry place. If it becomes too dry fortable use, grate for sauces or use in scalloped dishes. 

Winter vegetables wilt and dry out. Store in a cool place. If cellarspace permits, place in box of sand, sawdust or garden earth. 

Potatoes and onions sprout. Cut off the sprouts as soon as they appearand use for soup. Soak, before using, vegetables which have sprouted. 

Fruits must be stored carefully so as to keep the skins unbroken. Broken spots in the skin cause rapid decay. Do not permit good fruitto remain in contact with specked or rotted fruit. Stored fruit shouldbe looked over frequently and all specked or rotted fruit removed. Sweet potatoes are an exception. Picking over, aggravates the trouble. See that these vegetables are carefully handled at all times; if rotdevelops, remove only those that can be reached without danger ofbruising the sound roots. Sweet potatoes may also be stored like fruitby spreading over a large surface and separating the tubers so thatthey do not touch each other. 

Berries should be picked over as soon as received and spread on aplatter or a large surface to prevent crushing and to allow room forcirculation of air. 

Lettuce and greens wilt. Wash carefully as soon as received and usethe coarse leaves for soup. Shake the water from the crisp portionsand store in a paper bag in a cold refrigerator. 

Lemons when cut often grow moldy before they are used. When lemons arespoiling, squeeze out the juice, make a syrup of one cup of sugar andone cup of water, boil ten minutes and add lemon juice in any amountup to one cup. Bring to boiling point and bottle for future use. Thisbottled juice may be used for puddings, beverages, etc. If only asmall amount of juice is needed, prick one end of a lemon with a fork. Squeeze out the amount needed and store the lemon in the ice-box. 

When we come to waste caused by careless preparation we may bereminded of the miracle of the loaves and fishes--how all the guestswere fed and then twelve baskets were gathered up. Often afterpreparation that which is gathered up to be thrown away is as large inquantity and as high in food value as the portions used. 

Vegetables are wasted in preparation by too thick paring, thediscarding of coarse leaves such as are found on lettuce, cabbage andcauliflower, discarding wilted parts which can be saved by soaking, throwing away tips and roots of celery and the roots and ends ofspinach and dandelions. All these waste products can be cooked tender, rubbed through a sieve and used with stock for vegetable soup, or withskimmed milk for cream soup. Such products are being conserved bythe enemy, even to the onion skin, which is ground into bread-makingmaterial. 

Throwing away the water in which vegetables have been cooked wastestheir characteristic and valuable element--the mineral salts. Cookingthem so much that they become watery; under-cooking so that theyare hard and indigestible; cooking more than is required for a meal;failing to use left-over portions promptly as an entree or for creamsoups or scalloped dishes--all these things mean an appalling waste ofvaluable food material. Good food material is also lost when the waterin which rice or macaroni or other starchy food has been boiled ispoured down the kitchen sink. Such water should be used for soupmaking. 

Fruits are wasted by throwing away the cores and skins, which can beused for making sauces, jams and jellies, the latter being sweetenedwith corn syrup instead of sugar. 

Rhubarb is wasted by removing the pink skin from young rhubarb, whichshould be retained to add flavor and color-attractiveness to the dish. 

Raw food in quantity is frequently left in the mixing bowl, whileby the use of a good flexible knife or spatula every particle canbe saved. A large palette knife is as good in the kitchen as in thestudio. 

 * * * * *

The next step in food preparation is cooking, and tons of valuablematerial are wasted through ignorance of the principles of cooking. 

Bad cooking, which means under-cooking, over-cooking or flavorlesscooking, renders food inedible, and inedible food contributes to worldshortage. Fats are wasted in cooking by being burned and by not beingcarefully utilized as dripping and shortening. The water in which saltmeat, fresh meat, or poultry has been boiled should be allowed to cooland the fat removed before soup is made of it. Such fat can be used, first of all, in cooking, and then any inedible portions can be usedin soap making. 

 * * * * *

Tough odds and ends of meat not sightly enough to appear on the tableare often wasted. They can be transformed by long cooking into savorystews, ragouts, croquettes and hashes, whereas, if carelessly andinsufficiently cooked, they are unpalatable and indigestible. Scrapsof left-over cooked meat should be ground in the food-chopper and madeinto appetizing meat balls, hashes or sandwich paste. If you happen tohave a soft cooked egg left over, boil it hard at once. It can be usedfor garnishes, sauces, salads or sandwich paste. 

 * * * * *

Use all bits of bread, that cannot be used as toast, in puddings, croquettes, scalloped dishes or to thicken soup. 

 * * * * *

Don't throw away cold muffins and fancy breads. Split and toast themfor next day's breakfast. 

 * * * * *

Foods that survive the earlier forms of waste are often lost at tableby the serving of portions of like size to all members of the family. The individual food requirements differ according to age, sex, vocation and state of health. Each should be considered before thefood is served, then there will be no waste on the plates when themeal is over. The following table, showing the daily requirement ofcalories for men and women in various lines of work, illustrates thispoint:

 WOMEN CALORIES Sedentary work . .. 2, 400 Active work . .. 2, 700 Hard manual labor . .. 3, 200

 MEN CALORIES Sedentary work . .. 2, 700 Active work . .. 3, 450 Hard manual labor . .. 4, 150

Although the serving of food should be carefully planned so as toprevent waste, care should be taken that growing children have amplefood. It is a mistake to suppose that a growing child can be nourishedon less than a sedentary adult. A boy of fourteen who wants to eatmore than his father probably needs all that he asks for. We must notsave on the children; but it will be well to give them plain food forthe most part, which will not tempt them to overeat, and tactfullycombat pernickety, overfastidious likes and dislikes. 

The United States Food Administration is preaching the gospel of theclean plate, and this can be accomplished by serving smaller portions, insisting that all food accepted be eaten; by keeping down breadwaste, cutting the bread at the table a slice at a time as needed; bycooking only sufficient to supply moderately the number to be fed, andno more. It is a false idea of good providing that platters must leavethe table with a generous left-over. Waste of cooked food is a seriousitem in household economy, and no matter how skillfully leftovers areutilized, it is always less expensive and more appetizing to providefresh-cooked foods at each meal. 

One would think that with the various uses to which all kinds offoodstuffs may be put that there would be little left for the yawninggarbage pail. But the Secretary of the United States Department ofAgriculture is responsible for the statement that $750, 000, 000 worthof food has been wasted annually in the American kitchen. Undoubtedlya large part of this wastefulness was due to ignorance on the part ofthe housewife, and the rest of it to the lack of co-operation onthe part of the employees who have handled the food but not paid thebills. 

According to a well-known domestic scientist, the only things whichshould find their way to the garbage pail are:

 Egg shells--after being used to clear coffee. Potato skins--after having been cooked on the potato. Banana skins--if there are no tan shoes to be cleaned. Bones--after having been boiled in soup kettle. Coffee grounds--if there is no garden where they can be used for fertilizer, or if they are not desired as filling for pincushions. Tea leaves--after every tea-serving, if they are not needed for brightening carpets or rugs when swept. Asparagus ends--after being cooked and drained for soup. Spinach, etc. --decayed leaves and dirty ends of roots. 

If more than this is now thrown away, you are wasting the familyincome and not fulfilling your part in the great world struggle. Yourgovernment says that it is your business to know what food your familyneeds to be efficient; that you must learn how to make the most ofthe foods you buy; that it is your duty to learn the nature and usesof various foods and to get the greatest possible nourishment out ofevery pound of food that comes to your home. 

The art of utilizing left-overs is an important factor in thisprevention of waste. The thrifty have always known it. The carelesshave always ignored it. But now as a measure of home economy as wellas a patriotic service, the left-over must be handled intelligently. 

The following recipes show how to make appetizing dishes from productsthat heretofore in many homes have found their way to the extravagantpail. 

In these recipes, sauces are prominent because they are of greatvalue in making foods of neutral flavor, especially the starchy wintervegetables, and rice, macaroni and hominy, as attractive as they arenutritious; salads are included, since these serve to combine oddsand ends of meats and vegetables; gelatine dishes are provided becausegelatine serves as a binder for all kinds of leftovers and is anextremely practical way of making the most rigid saving acceptable;desserts made of crumbs of bread and cake, or left-over cereals, areamong the major economies if they are worked out in such a way thatthey do not involve the extravagant use of other foodstuffs. All therecipes in this economy cook-book have been thoughtfully adapted tothe conditions of the time, and will show the practical housekeeperhow to supply wholesome, flavorsome food for the least cost. 

 * * * * *

SAUCES MAKE LEFTOVERS ATTRACTIVE

WHITE SAUCE

 1/4 cup flour 1/4 cup fat 1 teaspoon salt 1/8 teaspoon cayenne 1-1/2 cups milk

Melt fat. Add dry ingredients and a little of the milk. Bring toboiling point. Continue adding milk a little at a time until all isadded. Serve with vegetables, fish, eggs, meats. 

WHITE SAUCE WITH CHEESE

 1/2 cup cheese (cream or American) added to 1-1/2 cups white sauce

Excellent to serve with macaroni, hominy or vegetables. 

WHITE SAUCE WITH SHRIMPS

 1/2 cup shrimps 1/4 teaspoon salt 1 cup white sauce

Serve on toast, or with starchy vegetables. 

WHITE SAUCE WITH HORSERADISH AND PIMENTO

 1/4 cup horseradish 1 tablespoon chopped pimento 1 cup white sauce

SERVE WITH BOILED BEEF, HOT OR COLD, OR WITH COLD ROAST BEEF. 

WHITE SAUCE WITH EGG

 1 cup white sauce 2 sliced hard-cooked eggs 1/8 teaspoon cayenne 1/8 teaspoon salt

Excellent for spinach and vegetables, or fish. 

BROWN SAUCE

 1/4 cup fat 1/3 cup flour 1 teaspoon salt 1/8 teaspoon of cayenne 1-1/2 cups brown stock, or 1-1/2 cups water and 2 bouillon cubes 1/2 teaspoon Worcestershire sauce

Melt fat until brown. Add flour. Heat until brown. Add liquidgradually, letting come to boiling point each time before adding moreliquid. When all is added, 1 teaspoon kitchen bouquet may be added ifdarker color is desired. 

BROWN SAUCE WITH OLIVES

 1 cup brown sauce 3 tablespoons chopped olives

Make brown sauce as given in foregoing recipe, then while it is hotstir in the chopped olives, and serve. 

BROWN SAUCE WITH PEANUTS

 1 cup brown sauce 1/4 cup chopped peanuts 1/8 teaspoon salt

A good sauce to serve with rice, macaroni, hominy or other starchyfoods. It supplies almost a meat flavor to these rather insipid foods. 

MUSHROOM SAUCE

 1 cup brown sauce 1/2 cup chopped mushrooms

Add mushrooms to fat and flour before adding liquid. If freshmushrooms are used, cook for two or three minutes after adding liquid. 

VEGETABLE SAUCES

 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne 2 cups vegetable stock, or 1 cup vegetable stock 1 cup milk. 

Vegetable stock is the water in which any vegetable is cooked. Make aswhite sauce. 

DRAWN BUTTER SAUCE

 1/3 cup butter substitute 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup boiling water 2 tablespoons chopped parsley

Make as white sauce, reserving 2 tablespoons of the fat to add justbefore serving. 

TOMATO SAUCE

 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/4 teaspoon cayenne 1 teaspoon Worcestershire 1 teaspoon onion juice 1-1/2 cups tomato

Melt fat; add dry ingredients and gradually the liquid, letting saucecome to boiling point each time before adding more liquid. 

FRUIT SAUCE FOR PUDDING

 1/4 cup fat 1/2 cup milk 1/2 cup powdered sugar 1 teaspoon vanilla, or 1 tablespoon brandy 1 cup mashed cooked fruit

Mix thoroughly. Let chill and serve with steamed or baked pudding. 

COCOANUT SAUCE

 1/2 cup milk 1/2 cup cocoanut and milk 2 tablespoons corn syrup 2 tablespoons cornstarch 1 teaspoon vanilla

Mix ingredients. Bring to boiling point over direct fire. Cook overhot water 20 minutes. Use with leftover stale cake, baked or steamedpuddings. If canned cocoanut containing milk is used, plain milk maybe omitted. 

MOLASSES SAUCE

 1 cup molasses 2 tablespoons fat 1 tablespoon flour, plus 1 tablespoon cold water 1-1/2 tablespoons vinegar

Mix together. Bring to boiling point and serve with any pudding. 

FRENCH SAUCE

 1 cup (crystal) corn syrup 1/8 teaspoon salt 1 egg 1/2 cup water 1 tablespoon cream 1 teaspoon vanilla

Beat egg light. Pour on gradually the hot corn syrup and water, beating egg with eggbeater. Add cream and vanilla. Serve at once. 

SPICE SAUCE

 1/2 cup corn syrup 1 egg 1/3 cup milk 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon vanilla

Mix corn syrup and spices. Add beaten yolks and milk. Cook over hotwater until thick. Add vanilla and beaten whites. Serve hot or cold. 

MAPLE SPICE SAUCE

 3 tablespoons fat 1/3 cup maple sugar 2 eggs 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon vanilla 1/3 cup milk

Cream fat, sugar and spices. Add beaten yolks and milk. Cook in doubleboiler until thick. Add vanilla and beaten whites. Serve hot or cold. 

TOMATO SAUCE WITH CHEESE

 1 cup tomato sauce 1/2 cup grated cheese

Add cheese while sauce is hot and just before serving. Do not boilsauce after adding cheese. 

MEXICAN SAUCE

To one cup tomato sauce, add

 2 tablespoons chopped green pepper 3 tablespoons chopped celery 3 tablespoons chopped carrot

HARD SAUCE

 1/3 cup butter substitute or hydrogenated oil 1/3 cup corn syrup 1/3 cup sugar 1 teaspoon flavoring

Cream all together. This method reduces the necessary sugartwo-thirds. 

LEMON OR ORANGE SAUCE

 1/2 cup corn syrup 1 tablespoon fat 1/4 cup lemon juice 1 teaspoon lemon rind 2 tablespoons cornstarch 3 tablespoons lemon juice 1/2 cup orange juice 2 teaspoons orange rind 1 tablespoon flour 1 tablespoon water

Mix ingredients. Bring to boiling point and serve. 

CRANBERRY SAUCE WITH RAISINS

 1 cup cranberries 1 cup water 1 cup corn syrup 1/2 cup raisins or nuts 2 tablespoons fat

Cook cranberries in water until they are soft and the water is almostentirely absorbed. Add other ingredients and cook about 20 minutesslowly until thick enough to use as sauce. 

THE USE OF GELATINE IN COMBINING LEFTOVERS

LEFTOVER FRUIT MOLD

 2 tablespoons cold water 2 tablespoons gelatine

Let stand until gelatine is soft. Add 1 pint boiling water, or fruitjuice from canned fruit. 

 1/4 cup lemon juice 2/3 cup corn syrup, or 1/2 cup sugar

Stir until gelatine is dissolved. Add 1 cup leftover fruit. Placein mold which has been dipped in cold water. Stir occasionally whilehardening so fruit does not settle to the bottom. Or a little gelatinemay be poured in mold and allowed to grow almost hard; then somefruit arranged on it and more gelatine poured in. Repeat until mold isfilled; then chill, and turn out carefully. 

MOLDED VEGETABLE SALAD

 1-1/2 cups boiling tomato juice and pulp 2 tablespoons cold water 2 tablespoons gelatine 1 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 2 cups of any one vegetable, or of mixed vegetables

Soften gelatine in the cold water. Add other ingredients and chill. Stir once or twice while chilling so vegetables do not settle to thebottom. 

MOLDED MEAT OR FISH LOAF

 2 tablespoons gelatine 2 tablespoons cold water 1 cup boiling gravy, tomato juice, or 1 cup boiling water into which 1 bouillon cube has been dissolved 1 cup left-over meat or fish chopped fine 1 cup chopped celery or cooked vegetable 1 teaspoon salt 1/8 teaspoon cayenne

Soften gelatine in cold water. Add other ingredients. Stir untilgelatine is dissolved. Pour into mold dipped into cold water. Chill. Stir once or twice while hardening so meat does not settle to thebottom. Serve with salad dressing. 

RICE IMPERIAL

 1 cup cooked rice 1 cup corn syrup 1 tablespoon gelatine 2 tablespoons water 1/2 cup cherries or other cooked fruit 1/2 cup nuts 1/2 cup juice of fruit

Chill and serve. 

CREAM SALAD MOLD

 1 cup cooked salad dressing 2 tablespoons gelatine 2 cups any left-over fish, meat or vegetables 2 tablespoons cold water

Use any well-seasoned salad dressing. Soften the gelatine in the coldwater. Dissolve over boiling water. Add to salad dressing. Add otheringredients well seasoned and chill. 

CHEESE MOLD

 1 pint cottage cheese 1/2 cup pimento or green pepper 1 cup milk 2 teaspoons salt 1/4 teaspoon cayenne 2 tablespoons granulated gelatine 4 tablespoons cold water

Soften gelatine in the cold water. Dissolve over hot water. Add allingredients. Mix thoroughly and place in mold which has been rinsedwith cold water. When firm, serve as salad. 

FRUIT SPONGE

 2 tablespoons gelatine softened in 1/3 cup cold water 1 pint clabbered milk, or fruit juice 1 cup sugar 1 teaspoon vanilla 1 cup crushed fruit 2 egg whites

Mix gelatine with milk. Add sugar. When it begins to thicken, beatwith rotary beater. Add vanilla and fruit. Fold in egg whites andturn into mold. Apple sauce, strawberries, rhubarb, pineapple orraspberries may be used. 

ORIENTAL SALAD

 1 tablespoon gelatine 2 cups boiling water 3/4 cup sugar 1/2 cup lemon juice 1/2 cup grated cocoanut 2 cups apples, chopped 1 cup celery 1/2 cup chopped nuts 3 pimentoes 1 tablespoon grated onion 1/3 teaspoon salt

Soften gelatine in 2 tablespoons cold water, then dissolve in theboiling water, but do not cook after gelatine is put in. Add all otheringredients. Mold and chill. Serve with cooked or mayonnaise saladdressing, plain or on lettuce leaves. 

SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS

MIXED VEGETABLE SALAD

 1 cup cooked potatoes 1 cup cooked carrots 1 cup cooked peas 1 cup cooked beets

Make a French dressing of

 1/2 cup oil 1/2 teaspoon salt 2 tablespoons vinegar 1/8 teaspoon cayenne

Mix dressing thoroughly and pour over the vegetables. If vegetablesare kept in different bowls instead of mixed together, the flavorof the salad is improved. Any vegetable may be used in this way. Letstand 30 minutes. When ready to serve, place each portion in a nestmade of two lettuce leaves or other salad, green. If desired, cookeddressing may be mixed with the vegetable in place of French dressing, or may be served with it. 

EGYPTIAN SALAD

 1 cup left-over baked beans, cooked dried peas, or beans or lentils, or cooked rice, rice. 1 cup chopped celery 3 tablespoons chopped pepper 3 tablespoons chopped pickle 1 cup cooked salad dressing

Mix ingredients thoroughly and let stand 30 minutes to blend flavorthoroughly. 

CABBAGE, PEANUT AND APPLE SALAD

 2 cups chopped cabbage 1 cup peanuts 1 cup chopped apples 1 cup salad dressing

Mix ingredients and serve with French dressing. This salad looks veryappetizing when served in cups made of hollowed out red apples, thepulp removed being used in the salad. 

CHEESE SALAD

 1 cup American or cream cheese 2 tablespoons vinegar 1/3 cup oil 1/2 teaspoon salt 1/8 teaspoon cayenne 2 tablespoons chopped olives 3 tablespoons chopped nuts

Blend all ingredients thoroughly. Shape as desired and chill. Servewith French dressing. (If American cheese is used, grate or cut fine. )

FRUIT SALAD

Left-over small portions of fruits may be blended in almost anycombination to form a salad. Plain French dressing or French dressingmade with fruit juice in place of vinegar, or cooked dressing ormayonnaise may be combined with the fruit. Bananas combine well withany other fruit and, being the least expensive fruit, may be used asthe basis of fruit salads. 

MANDALAY SALAD

 1 cup cooked peas or carrots 1 cup cooked cold rice

Mix with dressing made of

 1/3 cup oil 1 tablespoon vinegar 1/4 teaspoon salt 1/8 teaspoon cayenne 1/4 teaspoon curry powder

Mix all ingredients; serve cold, either plain, on lettuce leaves, orin nests made of cabbage or celery. 

POTATO SALAD

 2 cups potatoes from fresh-cooked, or left-over baked, boiled or mashed potatoes. 1/4 cup chopped parsley 1 teaspoon onion juice 1 cup cooked salad dressing 3 tablespoons chopped green pepper may be added if desired. 

If mixed while cooked dressing is hot, then chilled, the flavor ismuch improved. 

Left-over mashed potatoes may be combined with cooked corn and greenpepper for a delicious salad. 

MEAT OR FISH SALAD

 1 cup left-over meat or fish 3 tablespoons chopped pickle 1/2 cup chopped celery 1 cup cooked salad dressing

Mix ingredients thoroughly and serve. If one-quarter cup of Frenchdressing is mixed with meat or fish, 30 minutes before adding otheringredients, the flavor is much improved. 

CAULIFLOWER SALAD

 1 cup cooked cauliflower 1 cup cooked salad dressing 3 tablespoons chopped pickle 1 tablespoon chopped pimento 1 tablespoon vinegar

Blend ingredients thoroughly and serve. Cauliflower which has beencreamed or scalloped may be used, if sauce is carefully rinsed fromthe vegetable. 

CARROT SALAD

Grind raw carrot in food chopper. Make French dressing with chickenfat instead of oil. Mix ingredients and serve. 

 1 cup raw carrots 1/2 cup oil (preferably oil from chicken fat) 1 tablespoon vinegar 1/2 teaspoon salt 1 tablespoon parsley 1/8 teaspoon paprika

HINDU SALAD

 2 tablespoons flour 1 teaspoon salt 1 egg 1/8 teaspoon cayenne 2 tablespoons granulated gelatine, plus 2 tablespoons cold water 1 teaspoon mustard 1 teaspoon curry powder 3 tablespoons melted fat 1 cup milk 1/3 cup vinegar 2 cups cooked rice 2 tablespoons chopped olives

Mix dry ingredients, add egg and blend thoroughly. Add melted fat, milk and vinegar. Cook over hot water until thick as custard. Softengelatine in cold water. Add to the hot dressing. When dissolved addrice and olives, place in mold and chill. Serve plain or with 1/2 cupFrench dressing. 

THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL

DATE CRUMB PUDDING

 1 cup dried crumbs 1 pint hot milk

Let stand until milk is absorbed, then add

 1/4 teaspoon salt 1/2 cup molasses 1/2 teaspoon cinnamon 1 cup dates, cut small 1 egg 1/2 teaspoon mixed cloves, nutmeg, allspice, ginger

Mix ingredients. Bake 40 minutes in moderately hot oven. This puddingis so well flavored that it does not really require a sauce, but ifone is desired the molasses sauce on page *86, or the hard or lemonsauce on page *87 will be found to suit. 

FIG PUDDING

 1/4 lb suet 1/2 lb chopped figs 1 cup sour apple (cored, pared and chopped) 1 cup milk 1/2 cup molasses 1/2 cup corn syrup 1 cup breadcrumbs 2 eggs 1/3 cup flour

Cream suet; add figs, apple and corn syrup. Pour milk over bread. Addyolks, beaten. Combine. Add flour and egg whites. Steam 4 hours. 

FRUIT TAPIOCA

 1/4 cup pearl tapioca 1/3 cup corn syrup, or 1/4 cup sugar 1/8 teaspoon salt 1 cup water 1 cup milk 1 cup fruit

Soak tapioca in the water over night. Add the other ingredients exceptthe fruit and cook over hot water until the tapioca is clear. Addfruit and 1 teaspoon vanilla and chill. 

RICE FRUIT CUSTARD

 1/3 cup rice 1 cup milk 1/3 cup corn syrup 1 teaspoon vanilla 1/8 teaspoon salt 1 egg 1 cup fruit

Cook rice with milk in double boiler 30 minutes. Add other ingredientsand cook 10 minutes. Chill and serve. 

NUT AND FRUIT PUDDING

 1 cup stale breadcrumbs 2 cups scalded milk 1/2 cup corn syrup 1/2 cup chopped nuts 2 eggs 1/8 teaspoon salt 1/2 teaspoon vanilla 3/4 cup chopped figs, dates or raisins

Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients. Bake 25 to 35 minutes in moderate oven. 

CHOCOLATE BREAD PUDDING

 1 cup crumbs 2 cups milk 1 oz. Chocolate 1/3 cup sugar 1/2 cup corn syrup 2 eggs 1/8 teaspoon salt 1/2 teaspoon vanilla

Use whites for meringue with 2 tablespoons corn syrup. 

CAKE CROQUETTES

 1 pint stale cake crumbs 1 cup milk

Soak 1 hour; heat and add

 2 yolks of eggs 2 teaspoons vanilla

Chill, shape, roll in eggs and crumbs and brown in frying pan. Servewith hard sauce. 

CEREAL FRUIT PUDDING

 2 cups milk 1 cup any ready-to-eat cereal 1 egg (beaten) 1/3 cup molasses 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup raisins, dates or prunes

Mix ingredients. Bake 30 to 40 minutes in moderately hot oven. 

SCALLOPED FISH

 2 cups crumbs 2 cups fish 2 tablespoons chopped parsley 1/4 cup fat 1/4 cup flour 1/8 teaspoon pepper 2 teaspoons onion juice 1-1/2 cups milk 1 teaspoon salt 2 tablespoons fat

Melt fat, add dry ingredients and gradually the liquid to make asmooth sauce. Add onion juice, lemon juice, parsley and fish. Mix withcrumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25minutes. 

SPANISH CASSEROLE

 2 cups cooked rice 1 quart tomatoes 1/4 to 1 lb. Hamburg steak 1/8 teaspoon pepper 3 teaspoons salt 2 tablespoons onions, chopped 1/8 teaspoon cayenne

Add rice to tomatoes. Add seasoning and meat, browned. Bake incasserole about 2 hours. 

PEANUT LOAF

 3 cups stale bread crumbs 2 cups milk 2 teaspoons salt 1/8 teaspoon pepper 1/4 teaspoon poultry seasoning 1 tablespoon onion juice and pulp 2 eggs 4 teaspoons baking powder 1-1/2 cups chopped peanuts

Add bread to milk; add seasoning, beaten eggs, baking powder, andpeanuts. Pour into greased, lined baking tin. Bake in moderate oven 40minutes. 

CHEESE ENTREE

 1 cup cooked farina or rice 1 cup cheese 1 cup nuts 1 cup milk 1/8 teaspoon cayenne 1 egg 1 teaspoon salt

Mix ingredients thoroughly. Bake in greased dish 30 minutes. 

BEAN LOAF

 2 cups cold cooked beans 1 egg beaten 1 cup breadcrumbs 1/8 teaspoon pepper 1 tablespoon minced onion 2 tablespoons catsup 1/4 teaspoon salt

Shape into loaf. Bake 25 minutes. Serve with tomato sauce. 

ROYAL FRENCH TOAST

Use leftover bread as French toast by dipping in mixture of

 1 cup milk 1 tablespoon corn syrup 1 egg beaten

Then brown in frying pan in small amount of fat. Spread withmarmalade, jelly, cocoanut, or preserves and serve as dessert. 

DRIED FRUIT PUDDING

 One cup dried apricots, peaches or prunes soaked two hours in two cups of water. 1 cup bread crumbs 2/3 cup corn syrup 1 teaspoon orange or lemon rind 2 eggs 1/8 teaspoon salt 1 teaspoon lemon juice 1/2 cup chopped nuts

Mix ingredients. Place in greased baking dish and bake 30 minutes inmoderately hot oven. 

CHEESE SAUCE ON BREAD

 1/4 cup fat 1 pint milk 2 qts. Milk 1/4 cup flour 1/4 teaspoon cayenne 1 cup cheese

Make as white sauce and add cheese. Pour over bread, sliced andtoasted. Bake in moderate oven. 

SURPRISE CEREAL

 3 cups dried breadcrumbs 3 tablespoons maple syrup 1/2 teaspoon salt

Mix thoroughly and place in moderately hot oven for 20 minutes, stirring frequently. Remove and serve as breakfast food. Veryinexpensive and delicious. Graham, corn or oatmeal bread is best forthis purpose, but any bread may be used. 

SURPRISE CROQUETTES

 1 cup leftover cereal 1 cup chopped peanuts 1/2 cup dried breadcrumbs 1 beaten egg

Shape as croquettes and bake in oven or pan-broil. Serve with tartjelly. 

CHEESE STRAWS

 1 cup stale bread 1/8 teaspoon cayenne 1/2 cup grated cheese 1/4 cup milk 2/3 cup flour 1/4 teaspoon salt

Make into dough; roll 1/4 inch thick. Cut into strips 6 inches longand 1/2 inch wide. Place on baking sheet. Bake 20 minutes in moderateoven. Serve with soup, salad, or pastry. 

SOUPS UTILIZE LEFTOVERS

In nearly every case when meat is purchased, some bone is paid for. Too frequently this is either left at the market or thrown away inthe home. Bones, gristle, tough ends, head and feet of chickens, head, fins and bones of fish, etc. , should be utilized for making soup. 

If a meat or fish chowder with plenty of vegetable accompaniment isserved, no other meat is required for the usual home meal. 

If a cream of dried or fresh vegetables, or a meat stock soup withplenty of vegetables or cereal content, is served, the amount of meateaten with the main course of the meal will be materially lessened. 

Soups may be a most economical method of using water in which meat, fish or vegetables have been cooked; also of utilizing small portionsof leftover meats, fish, vegetables or cereal. 

Cream soups are made by cooking vegetables or cereal, then utilizingthe water in which they are cooked as part of the liquid for the soup. Outer parts or wilted parts of vegetables may be utilized for soupsinstead of being discarded. Water in which ham or mutton has beenboiled makes an excellent basis for dried or fresh vegetable soups. In fact, soup can be made from all kinds of leftovers--the varietyand kind make little difference so long as the mixture is allowed tosimmer for several hours and is properly seasoned. 

CREAM SOUP

 1/3 cup fat 1/3 cup flour 1 teaspoon salt 1 cup cereal or vegetable 1/4 teaspoon cayenne 1 pt. Milk 1 pt. Water, in which vegetable or cereal was cooked, or leftover water in which meat was cooked. 

Melt fat, add dry ingredients and, gradually, liquid. When at boilingpoint, add vegetables or cereal and serve. 

MEAT STOCK

Leftover bits of meat, bone, or gristle may be used alone or with somefresh meat and bone from shin or neck. 

To each 1 lb. Of meat and bone, add 1 qt. Cold water. Let stand 1hour. Cover and bring slowly to boiling point and simmer 2 to 3hours. Remove bones and meat. Let stand until cold. Skim off fat. Add vegetables cut in small pieces, season as desired and cook untilvegetables are tender. Leftover cereals, as barley, oatmeal, etc. , vegetables, macaroni, tapioca, sago, etc. , etc. , may be added forincreased food value. 

TOMATO GUMBO SOUP

 Bones and gristle from chicken or turkey 2 qts. Cold water 1 cup okra 1 tablespoon chopped pimento 1-1/2 teaspoons salt 1/2 cup rice 2 tablespoons fat 1-1/2 cups tomatoes 1/4 cup chopped parsley

Soak bones and gristle in the cold water 1 hour. Then boil slowly 1hour, in same water. Strain out the bones and gristle and add otheringredients to the liquor. Boil this mixture slowly 3/4 hour andserve. 

LEGUME SOUP

 1 cup dried peas, beans or lentils 3 qts. Cold water 1 tablespoon onion pulp 1 ham bone or 1/2 pound smoked sausage 1 teaspoon celery salt 2 teaspoons salt 2 tablespoons flour, plus 2 tablespoons cold water 1/4 teaspoon pepper 1 cup tomato

Wash and soak dried legume over night. In morning drain, add water, ham bone or sausage and cook very slowly until tender. Add otheringredients, cook 1/2 hour and serve. 

VEGETABLE SOUP

 1 qt. Boiling water 1/2 cup carrots 1/2 cup cabbage 1 cup potatoes 1 cup tomato juice and pulp 1 tablespoon minced onion 1/4 teaspoon pepper 4 tablespoons fat 4 cloves 1 bayleaf 2 teaspoons salt 4 peppercorns 2 tablespoons chopped parsley

Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for20 minutes. Strain. To juice and pulp add other ingredients and cookslowly 1 hour. Add parsley just before serving. 

CREAM OF CARROT SOUP

 2 cups diced carrots 2 cups water 1 cup milk 1/8 teaspoon pepper 2 tablespoons fat 2 tablespoons flour 1 teaspoon salt

Cook the carrots in the water until tender. Melt the fat, add dryingredients, add gradually the 1 cup water in which the carrots werecooked and the milk. When at boiling point, serve with a little gratedraw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc. 

SALMON CHOWDER

 1 cup cooked or canned fish 1 cup cooked potato, diced 1 cup peas 2 tablespoons fat 2 tablespoons flour 1-1/2 teaspoons salt 1/4 teaspoon paprika 2 cups milk 1 cup water from boiled potatoes 2 tablespoons chopped parsley 1 teaspoon onion juice

Melt fat, add dry ingredients and gradually the liquid. When atboiling point, add parsley and serve. 

CHEESE CREAM SOUP

 1 cup cheese 2 cups milk 2 tablespoons fat 1-1/4 teaspoons salt 1/4 teaspoon cayenne 1/2 teaspoon celery salt 3 tablespoons flour

Melt fat, add dry ingredients and gradually the liquid. When atboiling point and just ready to serve add cheese. Any kind of cheesemay be used for this purpose. 

BEAN SOUP

 1 cup beans 1 quart water 1 tablespoon onion juice 1/4 teaspoon Worcestershire sauce 1 cup brown stock 1/4 teaspoon celery salt 2 teaspoons salt 1/4 teaspoon cayenne 1 hard cooked egg 1 lemon, sliced 1/4 teaspoon mustard 2 tablespoons flour, plus 2 tablespoons cold water

Soak beans over night, drain. Place in 1 quart of fresh cold waterand cook until very tender. Add other ingredients and bring to boilingpoint. Slice thin, hard cooked egg and lemon from which seeds havebeen removed and serve with each portion. Do not remove lemon rind asthis gives a piquant flavor. 

POTATO AND CHEESE SOUP

 2 cups cooked diced potatoes 2 cups water in which potatoes were cooked 1 cup milk 2 teaspoons onion juice 2 tablespoons fat 3 tablespoons flour 1-1/2 teaspoons salt 1/8 teaspoon cayenne 2 tablespoons of finely chopped parsley 1/4 cup grated cheese

Dice potatoes and cook slowly until very tender. Rub through strainer, using potato and 2 cups of the water. Melt fat, add dry ingredientsand gradually the liquids and onion juice. When ready to serve, sprinkle parsley and cheese over top. 

ALL-IN-ONE-DISH MEALS

NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE AWELL-BALANCED MENU

LENTILS WITH RICE AND TOMATOES

 3/4 cup lentils 1 cup rice 1 quart tomatoes 1 teaspoon Worcestershire 2 teaspoons salt 1/4 teaspoon cayenne 1/4 teaspoon bay leaf 1/4 teaspoon sage

Soak lentils over night; drain; add one quart fresh water and oneteaspoon of salt. Cook slowly until tender. Add other ingredients. Steam or bake for 45 minutes. 

RICE, TOMATOES, GREEN PEPPER AND BEEF

 1/2 cup cooked rice 1 pint tomatoes 1/3 cup green pepper chopped 2 cups fresh or left-over cooked meat 2 teaspoons salt 1/4 teaspoon cayenne

Mix all ingredients. Bake in greased dish slowly for one hour. 

HOMINY AND CURRIED MUTTON WITH BEETS

 1 cup hominy which has been soaked over night, drained 1 quart fresh water and 1 teaspoon of salt added; cook until tender 2 cups mutton from shoulder 1 teaspoon kitchen bouquet 1 teaspoon curry 2 cups water 1 teaspoon Worcestershire sauce 1 tablespoon cornstarch 1 cup diced beets 1 teaspoon salt 1/8 teaspoon cayenne

Mix all ingredients thoroughly. Bake in covered casserole slowly forone hour. Mutton should be cut in about one-inch pieces. 

TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS

 4 cups water 1 cup cornmeal 2 teaspoons salt 1/3 cup chopped peppers 2 cups cooked meat 1/8 teaspoon cayenne

To cornmeal add one-half cup of cold water. Boil three cups of waterand add cornmeal. Boil five minutes. Add other ingredients. Cook ingreased baking dish for one hour. 

BAKED SOY BEANS WITH GREENS AND TOMATO

 1 pint soy beans 1/4 lb. Salt pork 1/2 teaspoon soda 1/8 teaspoon cayenne 1 onion 1-1/2 tablespoons salt 3/4 cup molasses 3/4 tablespoon mustard Boiling water (about one quart) 1 pint tomatoes 2 cups cooked spinach

Soak beans over night; drain. Cover with fresh water and the soda andboil, until skins break, but do not let beans become broken. Cut rindfrom salt pork and cut into six or eight pieces. To 1 cup of boilingwater add the cayenne, salt, molasses, mustard and tomatoes. In bottomof bean pot place the onion and a piece of salt pork. Add beans. Pourover this the seasonings. Cover the beans with boiling water. Bakethree hours covered. Uncover, put spinach to which has been added1 teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon ofpepper, on top. Bake 30 minutes and serve. 

CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH

One cup of kidney beans, soak over night; drain. Cover with freshwater. Add 2 teaspoons of salt, cook in small amount of water untiltender. Force through colander. Measure 1-1/2 cups and add one-quarterpound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cupof water or meat stock or gravy. 

Place half of mixture in greased baking dish. Cover with two cupsof spinach, to which has been added one-quarter cup of vinegar, 2tablespoons of fat and one-half teaspoon of salt. Cover with otherhalf of bean mixture. Bake 20 minutes. 

SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE

 1 cup macaroni 1 cup peas 1 pint tomatoes, juice and pulp 1 cup grated cheese 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne

Cook macaroni until tender in one quart of boiling water and oneteaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Gradually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauceover it and bake 30 minutes. 

CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE

 1/2 cup rice 1 cup cheese 1 cup corn 1-1/2 cup milk 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne

Melt fat until brown. Add flour and seasonings. Heat until brown. Addmilk gradually. When at boiling point add other ingredients. Place inbaking dish and bake 45 minutes. 

FISH AND VEGETABLE CHOWDER

 3 lbs. Fish 2 cups diced potatoes 1/3 cup chopped onion 1/2 cup chopped salt pork 1 teaspoon salt 1/8 teaspoon cayenne 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with coldwater. Simmer 15 minutes; strain. Cook onion and salt pork untilbrown. In kettle place layers of fish and mixed vegetables. To waterin which bones, etc. , have been cooked, add the seasonings. Mix allingredients. Cook forty minutes, slowly, covered. 

SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES

 1 smoked haddock 1 cup samp, which has been soaked over night and cooked until tender 1 quart water and 1 teaspoon of salt 2 teaspoons horseradish (grated) 1 pint tomatoes 1 teaspoon salt 1/4 teaspoon cayenne 2 tablespoons cornstarch

Pour 1 cup of boiling water and one-half cup of boiling milk overfish. Let stand one-half hour, pour off liquid. Place fish in bakingdish. Place samp on fish. Mix other ingredients and pour on top. Coverand bake three-quarters of an hour. 

CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE

 1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes 2 tablespoons flour 2 teaspoons salt 1/2 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives

Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes inthe boiling water. Mix all ingredients. Place in casserole and bake 45minutes or until spaghetti is tender. 

LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES

 1 cup cooked lentils 1 cup chopped peanuts 1 cup grated cheese 1 cup bread crumbs 1 tablespoon fat 2 tablespoons lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne 1 teaspoon onion juice

Mix all. Place in a greased dish. Bake 30 minutes. Then pour over topa sauce made by melting 2 tablespoons of fat, adding 2 tablespoonsflour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Thenadd 1 cup of milk gradually. When at boiling point add 3 tablespoonsof chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once. 

CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH

 1 lb. Codfish 1/3 cup pimento 1 cup cornmeal 2 cups tomatoes, juice and pulp 2 teaspoons salt 1/8 teaspoon cayenne 3 cups boiling water

Mix cornmeal with one-half cup of cold water. Add to the boilingwater. Boil five minutes. In greased baking dish place fish whichhas been soaked over night. Place pimento on fish. Place cornmeal onpimento. To tomatoes add seasonings and pour over all. Bake slowly 45minutes. 

CURRIED VEGETABLES

One-half cup dried peas, beans or lentils, soaked over night andcooked until tender. 

 1/2 cup turnips 1/2 cup of carrots 1 cup outer parts of celery 1/2 cup of peas 1/2 teaspoon celery salt 1/8 teaspoon pepper 3 tablespoons drippings 3 tablespoons whole wheat flour 1 teaspoon curry powder 1 teaspoon salt 1/2 cup meat stock or water 1 cup tomato juice and pulp 1 teaspoon onion juice

Melt the fat. Add the seasoning; gradually the liquid. Add thevegetables. Cook 20 minutes. Serve very hot. This is an especiallygood way of adding the necessary flavor to lentils. 

WHEATLESS DAY MENUS

1

BREAKFAST

 Stewed Prunes Oatmeal Corn Muffins Top Milk Coffee

LUNCHEON OR SUPPER

 Cream of Spinach Soup All Rye Rolls Scalloped Potatoes Marmalade

DINNER

 Pot Roast Buttered Beets Fried Egg Plant Southern Spoon Bread Maple Cornstarch Pudding

 * * * * *

2

BREAKFAST

 Dried Apricots Cornflakes Rye and Peanut Muffins Top Milk Coffee

LUNCHEON OR SUPPER

 Nut and Bean Loaf with White Sauce Corn Pone Oatmeal Cookies Currant or Plum Jelly Tea

DINNER

 Beef Casserole Baked Potatoes Green Beans Barley Biscuits Cranberry Tapioca Pudding

 * * * * *

3

BREAKFAST

 Baked Apple Stuffed with Nuts Fried Cornmeal Mush Maple Syrup Coffee

LUNCHEON OR SUPPER

 Split Pea Soup Rye Muffins Corn Oysters Cranberry Jelly

DINNER

 Mutton Pie Glazed Sweet Potatoes Pickled Beets Oatmeal Bread Scalloped Tomatoes Brown Betty

4

BREAKFAST

 Dried Peaches with Jelly Garnish Corn Puffs and Dates Top of Milk Rye Muffins Coffee

LUNCHEON OR SUPPER

 Macaroni and cheese Corn and Rice Muffins Canned Fruit Cocoa

DINNER

 Cream of Carrot Soup Swiss Steak Stewed Tomatoes Natural Rice Cole Slaw Oatmeal Rolls Brown Betty

5

BREAKFAST

 Baked Apples with Marmalade Center Cream of Grits Cereal Top of Milk Rye Finger Rolls Coffee

LUNCHEON OR SUPPER

 Cream of Lentil Soup Corn Muffins Prunes Hot Tea

DINNER

 Casserole of Beef and Rice Baked Potatoes Stewed Corn Cabbage Salad Chocolate Cornstarch Pudding

MEATLESS DAY MENUS

1

BREAKFAST

 Baked Pears with Cloves and Ginger Cornmeal and Farina Cereal Coffee Toast

LUNCHEON OR SUPPER

 Welsh Rarebit Hot Tea Fruit Muffins Lettuce Salad

DINNER

 Cream of Corn Soup Baked Fish Macaroni with Tomato Sauce Whole Wheat Bread Lyonnaise Potatoes Orange Sago Custard

2

BREAKFAST

 Dried Peaches Fried Hominy Marmalade Coffee Popovers

LUNCHEON OR SUPPER

 Bean Soup Lettuce Salad Cheese Straws Olives

DINNER

 Chicken Fricassee Dumplings Baked Squash Peas Cranberry Jelly Barley Muffins Mock Mince Pie

3

BREAKFAST

 Oranges Pearled Barley Top Milk Currant Jelly Rye Bread Toasted Coffee

LUNCHEON OR SUPPER

 Mixed Vegetable Salad Boston Brown Bread Hot Tea

DINNER

 Clam Chowder Spinach and Cheese Loaf Carrots Creamed Cauliflower Oatmeal Nut Bread Spice Pudding Hard Sauce

MEAT SUBSTITUTE DINNERS

 Consommé with Spaghetti Cornmeal Muffins Cabbage and Cheese Julienne Potatoes Carrots Dressed Lettuce Jellied Prunes with Nuts

 Thin Bean Soup Rye Rolls Corn and Oyster Fritters Baked Potato Scalloped Tomato Apple and Celery Salad Graham Pudding with Hard Sauce

 Consommé with Tapioca Brown Bread Salmon Loaf or Escalloped Salmon Creamed Potatoes Peas Lettuce Salad Gelatine Dessert

 Thin Cream of Celery Soup Rye Bread Nut Loaf Brown Sauce Scalloped Potatoes Spinach Lettuce Salad with Tomato Jelly Sago Pudding

 Scalloped Hominy and Cheese Swiss Chard or Spinach Whole Wheat Bread Stuffed Baked Potato Baked Pears Molasses Cookies

 Escalloped Codfish Baked Onions Corn Bread Apple Salad Fig and Date Pudding with Tart Jelly

 Cream of Barley Soup Turkish Pilaf War Muffins Apple and Cabbage Salad Chocolate Bread Pudding

 Cream of Rice Soup Rye Meal Rolls Kidney Bean Croquette Greens Dried Apricot Butter Oranges, Bananas and Dates Ginger Cookies

 Bean Soup Welsh Rarebit or a Cheese Dish Natural Rice Tomato Sauce Corn Meal Parker House Rolls Dried Peach Pudding

VEGETABLE DINNERS

 Corn Soup Oatmeal Bread Nut Loaf Tomato Sauce Green Beans Potatoes au Gratin Jellied Prunes

 Boston Roast Tart Jelly Whole Wheat Bread Creamed Cauliflower Squash Cranberry Slump

 Kidney Beans with Rice Fried Apples with Raisins Celery in Brown Sauce Cornmeal Baking Powder Biscuits Tapioca Cream

 Baked Beans Boston Brown Bread Spinach Apple and Pimento Salad Gelatine Dessert

 Cream of Vegetable Soup Lima Bean Croquets Creamed Potatoes Carrots Pickled Beets Cornmeal and Rye Muffins Cottage Pudding

 Cream of Celery Soup Rye Bread Spinach Loaf Cabbage and Pepper Relish Brown Rice Marmalade Pudding

 Cream of Tomato Soup Corn Sticks Baked Macaroni and Cheese Baked Sweet Potatoes Eggplant Beet and Cabbage Relish Whole Wheat Bread Apricot Shortcake Hard Sauce

Of our men we ask their lives; Of ourselves, a little less food. 

SAVE AND SERVE

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

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

TO SAVE SUGAR. Use less candy and sweet drinks. Use honey, maplesugar, corn syrup, molasses and dark syrups with hot cakes and wafflesand in all cooking, in order to save butter and sugar. Use all classesof fruit preserves, jam, marmalades and jellies. Do not frost or icecakes. Serve dried fruits with cereals, and no sugar is needed. 

TO SAVE FATS. Serve as few fried dishes as possible, so as tosave both butter and lard, and in any event use vegetable oils forfrying--that is, olive oil, corn oil, cottonseed oil, vegetable oilcompounds, etc. Trim all coarse fats from meats before cooking and usethe waste fats for shortening and for soap. We are short of soap fatsas our supplies of tropical oils used for soap-making are reduced. Donot waste soap. Save fat from soup stock and from boiled meats. Usebutter substitutes where possible. 

TO SAVE MILK. Use it all. Buy whole milk and let cream rise. Use thiscream, and you secure your milk without cost. Economize on milk andcream except for children. Serve buttermilk. Serve cottage cheeseregularly in varying forms. It is especially nutritious. Use skimmedmilk in cooking. A great quantity of it goes to waste in this country. Use cheese generally. The children must have milk whole, thereforereduce the use of cream. 

USE VEGETABLES. Use more vegetables and potatoes. Make fruits andvegetables into salads and attractive dishes. Feature vegetabledinners and salads of all kinds. Encourage the use of cheese withsalads. Make all types of salads from vegetables. We have a greatsurplus of vegetables, and they can be used by substituting them forstaples so that the staples most needed will be saved. 

Make all kinds of vegetable soups, especially the cream soups, inwhich the waste from staple vegetables, such as outer leaves andwilted parts, can be utilized. These are wholesome and nutritious andsave meat.