BARLEY MUSH

% cup barley meat, % level tsp. salt.

2 cups boiling water,

Method: Add the barley meal to the boiling salted water, stir- ring constantly. Cook over the fire for 5 minutes, then over hot water for one hour. Serve with sugar and cream.

FRUITED CEREALS

Note: Oats are among the highest in caloric values of all the cereals.

Figs and dates and raisins are conceded the highest in caloric or food value of all the fruits.

The combination of these cereals and fruits therefore offers more nutrition for the money expended than any other staple food.

When cereal is about half cooked, add fruit whole or chopped.

Meat Savers

"Use more poultry, rabbits, and especially fish and sea food in place of beef, mutton and pork.":

U. S. Food Administration.

Poultry: Fish:

Chicken Base

Turkey Bluefish

Game: Crab

Goose Catfish

Squab Clams

Quail Haddock

Rabbits Halibut

Nuts : Herring

Almonds Lobster

Walnuts Mackerel

Pecans, etc. Oyster

Peanuts Shadroe

Beans Shrimp

Peas Smelt

Lentils Trout

Cheese: Tripe

Cottage cheese Tuna

Whole milk cheese Salmon

Milk: Cereals:

Whole milk Oatmeal

Skimmed milk Corn meal Sour milk Eggs

Note: Use beans, they have nearly the same food value as meat if used with milk. Do not use either beef, mutton or pork more than once daily, and then serve smaller portions. Use all left-over meat cold or in made dishes. Use soup more freely. Cereals contain much protein. A combination of cereals is better than one alone. Milk is most important. Use much of it.

U. S. Food Administration.

Note: New kinds of fish, especially recommended by Bureau of Fisheries: Bowfin, Burbot, Whiting, Sable fish, Eulachion.

38 "Win the War" Cook Book

WHY YOU SHOULD USE MEAT SUBSTITUTES

Meat is bound to be dear. It was scarce and high before the war.

For years the number of people in this country has been in- creasing faster than the number of meat animals. Much of the open country out West where cattle used to range by hundreds of thousands has been fenced into farms.

Then came anthrax, foot and mouth disease, hog cholera, one plague after another.

Four years ago our government began a great campaign for more livestock, just to feed us in peace times.

War doubles and trebles the demand for our meat. We must provide meat for the boys in the trenches. We must stretch our meat supply. We must Save Meat to Save Ourselves.

We can eat fish, it's as hearty as meat. Eat poultry, it does not make army rations. Use milk, eggs and cheese, they are almost the same as meat.

Peanut butter and vegetable oils are good fats. Dried beans, peas and grains take the place of meat if milk is used with them, or cheese or eggs or plenty of green vegetables.

One ounce of meat a day for every one in the country amounts to the meat from 4,400,000 animals in a year. Save your ounce. It's a little thing to do to save your country.

U. S. Food Administration.

THE EFFECT OF HEAT ON PROTEIN

Egg albumin or meat albumin serve as good examples to show the effect of heat on protein. If heat is applied a gradual process of hardening begins at the outer edge of the albumin, and con- tinues toward the center in thin lines or fibrils until the transpar- ent albumin becomes dense and leathery. This change is known as coagulation, and is typical of the change in all protein foods as the result of the application of heat. A few simple experi- ments will show the eifect of the different temperatures on pro- tein. At 134 degrees F. the fine fibrils of a semi-solid white sub- stance appear in the liquid albumin. At 160 degrees P. it

Meat Savers 39

changes to a tender jelly-like substance. At 180 degrees F. it be- comes dense and white. Boiling temperature changes it into a tough, leathery substance. Therefore, the higher the temperature the tougher and harder the protein; consequently all protein foods are best if cooked at as low a temperature as will render them palatable.

LEGUMES AS MEAT SUBSTITUTES

Dried peas and beans are rich in muscle making principle and for this reason are often called the "poor man's beef," of very poor quality, about 1A as good in quality as animal protein, but be- cause they are somewhat difficult of digestion, they should not re- place animal protein altogether, but should be used with discre- tion as meat substitutes. Soy beans are an exception to this. Cereal protein is about two times as valuable for growth as beans. No matter how dried legumes are to be cooked, they must first be soaked over night in cold water, that they may absorb moisture to replace that lost in evaporation; after soaking dried legumes may be cooked in almost any of the ways which fresh ones are cooked. It is then necessary to drain and wash them thoroughly, cooking gently until tender in water containing a very little common bak- ing soda. This tends to soften the water and hastens the cooking process; it also aids in removing excess sulphur.

There is nothing in all cookery that needs more careful season- ing than dried legumes; salt and pepper, lemon rind, nutmeg, onion, celery salt, celery leaves, mustard in the right proportions may be used. As these legumes are deficient in fats, they should be combined with some fatty ingredients to preserve the balance — salt pork and beans.

SOY BEANS

Soy beans are excellent substitutes for meat. They contain al- most twice as much protein as beefsteak, and more fat than any other of the legumes except the peanut. The protein of the soy bean is more nearly like animal protein in value than that of other plant foods as far as is now known. The fat contains the important growth-promoting fat soluble vitamine. The yellow or green varieties are best for eating purposes, the darker varieties having an unpleasant strong taste.

40 "Win the War" Cook Book

Green soy beans, when three-fourths grown, may be cooked and seasoned like the lima bean; change the water once during the Booking.

Dried soy beans should be soaked in 5 per cent salt water 12-16 hours. Drain, put on to cook in hot water and cook slowly until tender (6-8 hours), changing the water often while cooking in order to remove the strong flavor.

1 Ib. of meat costs $0.35, contains 224 calories. 1 Ib. soy beans costs $0.05, contains 1970 calories.

1 Ib. navy beans costs $0.20, contains 1605 calories.

SOY BEAN CROQUETTES

2 cups cooked soy beans 1 cup cooked rice,

(chopped), 1 tbsp. chopped pickle,

1 cup chopped onions, 1 beaten egg,

2 tbsp. oleo, Pepper. Salt,

Combine as for soy bean loaf. Form into croquettes, roll in egg and cracker crumbs, and fry in deep fat or bake in oven.

SCALLOPED SOY BEANS

Alternate layers of beans and white sauce. Cover with buttered crumbs and grated cheese. Brown in oven.

BAKED SOY BEANS

2 cups soy beans, parboiled, Cayenne pepper, l/3 cup molasses, Salt pork.

Place in baking dish parboiled soy beans, in the midst of which is buried 2 pieces of salt pork one inch square, add molasses, salt, cayenne and a little mustard and onion if desired. Bake with cover until tender, then remove cover to brown.

SOY BEAN LOAF

2 cups cooked soy beans 1 tbsp. chopped pickle,

(chopped), 2 tbsp. oleo,

1 cup cooked rice, 1 beaten egg,

1 chopped onion, Salt, pepper.

Serve with tomato or brown sauce.

Put soy beans through a meat chopper, combine with other in- gredients and form in a loaf. Brown in the oven.

Meat Savers 41

SOY BEAN SOUFFLE

1 cup soy beans, 1 cup milk,

2 tbsp. veg. oil, 1 tsp. salt,

4 tbsp. flour (rice flour if you y3 tsp. pepper,

have it), 2 or 3 eggs.

Cook beans until tender (4 hours), drain and rub through strainer. Heat oil, add flour and milk, boil 1 minute, add 2 cups bean pulp, cool and add beaten egg yolks and seasoning. Beat white of eggs until stiff and fold into bean mixture. Bake in but- tered casserole in moderate oven 30 minutes.

SOY BEAN AND TOMATO STEW

2 tbsp. fat, l1/^ cups cooked tomatoes,

1 medium onion, 1 tbsp. flour,

1 small green sweet pepper, Salt,

2 cups cooked soy beans, Pepper.

Melt the fat in a frying pan and add the chopped onion and pepper. When these are tender add the soy beans, stirring until they are slightly browned in the fat. Add tomatoes and cook ten minutes. Thicken with the flour mixed with a little water or tomato juice.

Patriotic Food Show,

St. Louis, Mo.

JUNGLE STEW ( SOY BEANS)

1 qt. water, % lb. macaroni,

3 small onions 1 pt. tomatoes,

(chopped fine), tbsp. butter sub.,

can kidney or Salt, pepper.

1 cup soy beans (dry),

Fry onion in fat, add tomatoes and water, allow to come to boil- ing point, add macaroni, cook twenty minutes. Add beans which have been cooked. Let simmer, serve hot.

Oswego (Kansas) College.

BAKED BEANS (NAVY)

2 cups beans, y± tsp. mustard, 2 tbsp. molasses or brown 1 tsp. salt,

sugar, 2 oz. salt pork or bacon.

Wash and soak beans over night, add a little baking soda and

42 "Win the War" Cook Book

cook until the skins easily slip from the bean (easily determining by taking a bean on tip of spoon and blowing on it). Add the seasoning and the pork which has been previously scraped and scored (cut in strips just through rind). Cover and bake slowly 6-8 hours; uncover the last hour of the cooking so that the rind of the meat may become brown and crisp. If less seasoning is preferred the amount of molasses or sugar may be cut down.

BEAN TIMBALES

2 cups beans, 1 tbsp. catsup,

1 egg, Vs tsp. cayenne pepper, YT, tsp. salt. Few drops of onion juice.

Put beans through a sieve, add seasoning, egg and catsup. Cook in pan of hot water in a moderate oven. Serve with tomato sauce.

Miss J. Crowder, Domestic Science Instructor, Central High School.

PEANUT LOAF

2 cups bean pulp, 1 cup or more bread crumbs,

1 cup strained tomato, Season with minced celery, onion

2 eggs (beaten), and salt. 2 cups peanuts (chopped fine),

Mix in order named. Make into loaf, and bake in a moderate oven until stiff enough to slice. Good hot or cold (8 servings).

Jesse Cline, St. Joseph, Mo.

MOCK CHICKENS

2 cups beans, Vz tsp. sage,

l/>, loaf bread, Salt, pepper.

14 cup fat, % cup hot water.

Wash beans, soak over night in cold water, drain and cook in boiling water, simmer till tender, but not broken, drain and mash. Make a stuffing of bread crumbs, melted fat, sage and seasoning. Arrange in a baking dish, alternating mashed beans and dressing. Cover with buttered crumbs and bake 20 minutes. Serve with tomato sauce or white sauce flavored with parsley.

Anna Jensen, Domestic Science Instructor, St. Joseph, Mo.

Meat Savers 43

HORTICULTURAL LOAF (BEAN LOAF)

Mix two cups of beans with three chopped pimentos, one cup of bread crumbs cooked to a paste with half a cup of tomato puree. Season with pepper, a teaspoonful of salt, grated lemon rind, and a few drops of onion juice. Beat the yolks of two eggs well, add to the mixture and fold in the stiffly beaten whites, pile into a well-oiled bread tin, set in a moderate oven and cook until firm. Serve with tomato sauce.

In composition cowpeas are similar to navy beans, and the uses and methods of preparation are much the same. Cowpeas are low in fat, but when this is added in the process of cooking they may well take the place of meat in the meal.

Cowpeas should be soaked in water several hours or over night. Simmer until tender and season well. Pork fat or vegetable oils, cheese, onion, green pepper, celery or tomatoes will combine well as seasonings with cowpeas.

BOILED COWPEAS

Soak the cowpeas and cook half done. Add the pork, cut into small squares. Cook until tender, allowing most of the water to evaporate.

2 cups cowpeas, *4 pound salt pork or 3 tbsp.

drippings.

1.— BAKED COWPEAS

Cover with water and bake slowly several hours.

1 qt. parboiled cowpeas, Salt,

*4 lb. salt pork. Pinch of cayenne pepper,

l/2 tsp. mustard, */j cup sorghum molasses.

2.— BAKED COWPEAS

Bake as above, substituting for the molasses

1 onion, % cup vinegar,

2 cups tomato juice, 1 tbsp. sugar.

SCALLOPED COWPEAS

2 cups cooked cowpeas, 1 cup cheese sauce.

Place in baking dish alternating layers of peas and sauce. Cover with buttered crumbs and brown in oven.

44 "Win the War" Cook Book

DRIED PEAS WITH RICE AND TOMATOES

\Vz cups rice, 1 tbsp. salt,

2 cups dried peas, V± tsp. pepper,

6 onions, 2 cups tomatoes (fresh or

Soak peas over night in two quarts of water, cook until tender in water in which they soak, add rice, onions, tomatoes and season- ing and cook 20 minutes.

Especial attention must be given to the seasoning of dishes which have as their foundation beans, rice, or other foods having little flavor of their own.

Use peppers, onions, garlic, leek, celery, catsup, Worcestershire sauce, etc., for increasing flavor. Bean and nut loaves should be served with highly seasoned sauces.

ITALIAN TOMATO SAUCE

2 cups cooked tomatoes, tsp. salt,

Vz cup finely cut onion, Vz cup cut green peppers,

Vz cup grated or cut turnip, 4 tbsp. butter sub. or vegetable yz cup grated or cut carrot, drippings,

? 2 tbsp. flour.

Cook vegetables (except tomatoes) in the fat until tender. Add tomato and salt, cook 5 minutes. Put through strainer, return to fire, add flour mixed with 2 tablespoonfuls cold water, boil 5 min- utes.

PIMENTO SAUCE

Force canned pimento through a strainer. Add 2 cups of this puree to 1 cup of white sauce.

BROWN NUT SAUCE

2 tbsp. drippings or 1^ cups meat or vegetable stock

vegetable oil, or milk,

2 tbsp. peanut butter, Vz tsp. salt,

3l/2 tbsp. flour, Few grains pepper.

Brown the fat, add peanut butter and when well mixed add flour and continue browning. Pour in the stock gradually, stir- ring constantly. Bring to the boiling point and add salt and pepper.

Meat Savers 45

TOMATO SAUCE

2 tbsp. veg. fat, 1 tsp. onion juice,

2 tbsp. flour or 1 tbsp. corn % tsp. salt,

starch, 1 spoonful of salt and pepper.

Vz pt. strained tomatoes,

Rub the vegetable fat and flour together; add the water and onion juice; stir until boiling and add the salt and pepper.

U. S. Food Administration.

CAPER SAUCE

Make a plain white sauce, take from fire and add capers.

BROWNING OR KITCHEN BOUQUET

This can be purchased at any grocer's or may be made at home. Put 1 cup of sugar in an iron frying pan over the fire, shake and stir until it melts and turns a dark brown and smokes. Add 12 cups water, stir until boiling, add a chopped onion, six whole cloves, 1 teaspoonful salt, saltspoonful black pepper and a dash of Tabasco sauce. Simmer twenty miuutes, strain and bottle for use. This will keep for months.

BROWN SAUCE

2 tbsp. vegetable fat, 1 tsp. Kitchen Bouquet or

2 tbsp. flour, Browning,

Vz pt. stock or water, Vz tsp. salt,

Saltspoonful black pepper. Rub the vegetable fat and flour together, add the stock or water

and stir until boiling. Add the Kitchen Bouquet or Browning, salt and pepper.

BROWN MUSHROOM SAUCE

1 forty cent can French 2 tbsp. flour,

mushrooms, 4 tbsp. butter,

2 cups of stock, Salt, pepper.

Melt the butter, add the flour and stir until a very dark brown, then gradually add the stock; when this boils up, add the liquor from the mushrooms. Season and simmer twenty minutes. Skim off any fat that may rise to the top; add the mushrooms and sim- mer 5 minutes longer. Too much cooking toughens the mush- rooms. This sauce is to be served with any kind of roasted, broiled or braised meats. It is especially nice with beef.

46 "Win the War" Cook Book

Nuts as Meat Substitutes

Nuts vary considerably in composition, some as chestnuts being starchy, others as cocoanut and walnuts being especially rich in fat, while many as almonds, Brazil nuts, butternuts and peanuts are rich in protein and fat.

The protein of nuts as far as known at present has not the value of animal protein. When used with some cheese, milk or meat they make an excellent meat substitute. When used with- out these they make good meat savers. With the constant ten- dency toward higher cost of meat and the necessity of shipping meat to our allies and our own soldiers (for they in their exposed life need the blood producing elements of meat) and with the growing knowledge of nut culture we may look for a much larger use of nuts as "meat substitutes."

lOc spent for beefsteak will buy about 400 calories with almost 30 gms. protein.

lOc spent for peanuts would buy about 1800 calories with 90 gms. protein.

lOc spent for peanut butter would buy about 750 calories with 35 gms. of protein.

Thus nuts are plainly a more economical food from standpoint of food value.

PEANUT CROQUETTES

1 cup mashed potatoes, Celery salt, *4 cup ground peanuts, Paprika,

V2 tsp. salt, 1 egg,

% tsp. butter sub., % tsp. chopped parsley.

Add seasoning, -butter and beaten egg to potatoes, also ground peanuts. Shape, roll in crumbs, then egg and crumbs, fry in deep fat. Serve with white sauce or tomato sauce.

Miss J. Crowder, Domestic Science Instructor, Central High School.

BAKED OATMEAL AND NUTS

2 cups cooked oatmeal, 1 tsp. vinegar, 1 cup crushed peanuts, ~Vz tsp. pepper,

^ cup milk, 1% tsp. salt.

Mix together and bake in a greased pan 15 minutes. This is

Meat Savers 47

enough for five people. Instead of meat, cook this appetizing dish

for your family.

U. S. Food Administration.

BAKED RICE AND PEANUTS

2 cups cooked rice, % cup shelled peanuts,

1 cup white sauce.

Butter a casserole or baking pan. Place in a thin layer of cooked rice, then some peanuts, and next, white sauce. Arrange all ingredients in layers, having white sauce on top. Cover with bread crumbs and place in a hot oven for 20 minutes, having the top slightly browned.

Hilda Z. Rollman, Domestic Science Instructor, Cote Brilliante School.

PEANUT ROAST

iy2 cups shelled peanuts, 1 tsp. baking powder,

l1/^ cups dried bread crumbs, 1 egg,

Milk to moisten crumbs, Salt, pepper.

Cover bread crumbs with milk and soak until soft. Chop pea- nuts fine, mix with baking powder, beat the egg. Mix thoroughly all ingredients, turn into oiled baking pan. Bake 25 minutes in moderate oven. Serve hot with tomato sauce.

SCALLOPED ONIONS AND PEANUTS

5 medium onions, 1 cup milk,

% cup peanuts, 1 tbsp. flour,

1 tbsp. fat, Salt. 4 cups bread crumbs,

Boil onions, drain and slice, melt fat, add flour, and cook 3 min- utes. Add milk and cook till it thickens. Season with salt and pepper. In a greased baking dish, alternate layers of bread crumbs, onions, peanuts and cover with white sauce. Brown in a hot oven. The top layer should be bread crumbs.

Anna Jensen, Domestic Science Instructor, Central High School,

St. Joseph, Mo.

48 "Win the War" Cook Book

WALNUT ROAST

^3 cup cooked rice, 1 egg,

% cup bread crumbs, 1 small onion,

1 cup ground walnuts, % tsp. salt,

1 cup solid tomatoes, % tsp. pepper,

1 pt. mashed potatoes, Parsley.

Anna Jensen, Domestic Science Instructor, Central High School,

St. Joseph, Mo.

NUT AND CHEESE LOAF (University of 111.)

1 cup grated cheese, 1 tsp. salt,

1 cup nuts, % tsp. pepper,

1 cup dry bread crumbs, tbsp. onion,

2 tbsp. water, 1 tbsp. oil.

Cook onion in cooking oil and water until tender. Strain into mixture of cheese ground nuts and crumbs. Add seasoning. Bake in a loaf until brown. Garnish with lemon points.

Patriotic Food Show,

St. Louis, Mo.

NUT SURPRISE

Parboil six medium onions in salt water. Hollow out centers of onions, chop centers and mix with one cup of ground nuts % cup bread crumbs and % cup standard cream sauce. Fill onions with this mixture, cover with buttered bread crumbs and let brown in oven.

Patriotic Food Show, St. Louis, Mo.

Meat Savers 49

Cheese as a Meat Substitute

Cheese is one of the most valuable of meat substitutes. Whole cheese contains about 25 per cent protein and cottage cheese about 20 per cent. U. S. Food Administration urges the larger manufacture and use of cottage cheese, utilizing the skim milk.

Cheese is a concentrated form of food. It is rich in both pro- tein and fat. In combination with starchy food it may be used as a substitute for meat. Experiments have proved that cheese does not ordinarily cause indigestion and neither is it a frequent cause of constipation.

A recent compilation describes no less than 350 varieties of cheese.

Cheese is divided into two main types:

Hard Cheeses: Chedder, Edam, Emmental (or Swiss),

Parmesan and Roquefort.

Soft Cheeses: Brie, Camembert, Gorgonzola, Limberg,

Neufchatel and Stilton.

FOOD VALUE AS COMPARED TO MEAT

1 Ib. chedder cheese=2,079 calories

1 Ib. beef tenderloin=l,290 calories

1.24 oz. of beef=.77 oz. cheese=100 calories

3V2 to 5V2 oz. raw meat=usual serving.

COTTAGE CHEESE

Cottage cheese is one of the important meat substitutes, say specialists of the U. S. Department of Agriculture. It contains a larger percentage of protein than most meats and furnishes this material at a lower cost. In every pound of cottage cheese there is about one-fifth of a pound of protein, nearly all of which is digestible. Meats, on the other hand, usually contain less pro- tein and, besides, have a certain waste, such as bone and other inedible material A pound of cottage cheese daily would supply all the protein required by the ordinary adult engaged in a seden- tary occupation.

50 "Win the War" Cook Book

CHEESE ON TOAST

1 tbsp. butter substitute, 1 cup milk,

IMs tbsp. flour, 3A cup grated cheese,

1 tsp. salt, 1 egg.

% tsp. pepper,

Mix the dry ingredients. Melt butter and add dry ingredients. Add milk gradually and stir well, cooking for five minutes. Add cheese and cook until dissolved. Add to slightly beaten egg and cook until egg begins to thicken. Serve on hot toast.

Hilda Rollman, Domestic Science Instructor, Cote Brilliante School.

COTTAGE CHEESE ON TOAST

ll/2 cups cottage cheese, 4 tbsp. flour,

1 cup milk, 1 egg,

1 cup tomato juice, 1 tbsp. fat.

Make white sauce of flour, fat, milk and tomato, stir in cottage cheese and beaten egg and serve on toast.

CHEESE FONDU

V/3 cups hot milk, iy3 cups soft stale bread crumbs,

1 tsp. butter substitute, 4 eggs

l/3 lb. of grated cheese, % tsp. salt.

Mix the milk, bread crumbs, salt and cheese, add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a buttered baking dish and cook 30 minutes in moderate oven. Serve at once.

The protein value of this dish is equal to that of one and one- eighth pounds of potato and beef; the calculated cost, 22 cents.

CHEESE CUSTARD

4 eggs, 2 cups milk,

y2 tsp. salt, •/£ cup grated cheese.

% tsp. pepper,

Beat eggs slightly, add seasoning, cheese and hot milk. Pour into a buttered pudding dish or custard cups and set in a pan of hot water. Bake about one-half hour, or until the handle of a spoon can be run into it and will come out clean.

Meat Savers 51

1.— STEAMED CHEESE SOUFFLE

4 tbsp. oleo, i/4 tsp. mustard,

4 tbsp. flour, 3 eggs,

1 cup milk, y2 Ib. cheese cut fine,

4 tsp. salt, 3 egg whites.

Melt fat, add flour and stir smooth, then add milk. Cook di- rectly over the fire, stirring constantly, until it boils, for 1 min- ute. Remove from fire, add condiments, then egg yolks (beaten smooth), the cheese, and lastly cut and fold in the egg whites, beaten stiff, and dry. Smooth the top cover immediately, place the vessel over boiling water and cook without lifting the lid for 30 minutes. This dish should be made either in a double boiler or a chafing dish.

Miss Mary Evans, Domestic Science Instructor, Yeatman High School.

ASPARAGUS WITH CHEESE

Drain liquor from one can of asparagus tips, arrange the stalks on squares of toast and pour over a sauce made as follows: Melt two tablespoons of butter substitute, with this blend two tablespoons of flour, add one cup of hot milk and cook until it thickens; season with salt and pepper. Now stir in a half cup of grated cheese. When cheese is melted pour over asparagus.

BAKED STUFFED CUCUMBERS

Wipe and peel cucumbers, cut in two-inch pieces, crosswise, and remove seeds. Mix four tablespoons of bread crumbs, two tablespoons of finely chopped cooked ham and two tablespoons of grated Parmesan cheese. Moisten with tomato sauce and season with salt and pepper. Put cucumber cups in shallow pan. Fill with mixture, surround with chicken stock, and bake thirty minutes. Remove, cover with buttered crumbs, and bake until crumbs are brown.

BAKED HOMINY AND CHEESE

1 tbsp. of oleo. or drippings, % tsp. paprika,

1 tbsp. cornstarch or y2 to 1 cup cheese, grated or

2 tbsp. of flour, cut fine,

1 cup milk, 2 cups cooked hominy,

1 tsp. salt, % cup bread crumbs.

52 "Win the War" Cook Book

Make a sauce of the fat, cornstarch, salt and milk, add the cheese and paprika to the sauce, arrange the hominy in baking dish and pour the sauce over it. Cover with crumbs and bake 20 minutes in a moderate oven. The hominy and cheese may be arranged in layers and the white sauce poured over it if desired.

CHEESE AND COWPEA LOAF

2 cups cooked cowpeas, 1 tbsp. butter substitute,

mashed or run through 1 tbsp. chopped green pepper,

sieve, 1 small onion, chopped. % cup grated cheese,

Cook the vegetables in the fat, mix with the peas and form into a loaf. Bake, basting with butter substitute and water. Use as a meat substitute, either hot or cold.

BOSTON ROAST

1 Ib. beans (cooked), Bread crumbs, % Ib. cottage cheese, Salt.

Run beans through food grinder, add cheese and enough crumbs to form a stiff roll. Bake in a moderate oven, baste with butter or some fat. Serve with tomato sauce.

Miss Anthony, Instructor Domestic Science, Maryville, Mo.

CORN AND CHEESE

Cook corn, cut from cob, y2 cup cheese.

2 cups corn,

Make as macaroni and cheese, using white sauce No. 4, cayenne pepper. Pimento and cottage cheese with fish, good substitute for meat.

Miss Anthony, Domestic Science Instructor, State Normal School,

Maryville, Mo.

2.— CHEESE SOUFFLE

3 eggs, 1 cup cheese (grated).

Make white sauce, using 2 tbsp. fat, 2 tbsp. flour and one-half cup milk. Add yolks to sauce, add cheese, cool. Add stiffly

Meat Savers 53

beaten egg whites. Pour in buttered baking dish. Set in hot water, bake 10 minutes in moderate oven.

Miss Anthony, Domestic Science Instructor, State Normal School,

Maryville, Mo.

CHEESE OMELET

4 eggs, 2 tsp. chopped parsley (may be

4 tbsp. cheese, grated, omitted).

Salt and pepper to taste,

Beat eggs, add other ingredients, turn into hot omelet pan well greased with veg. oil, fold, serve on hot dish.

NEUFCHATEL CHEESE BALLS

To be served on luncheon plate.

2 Neufchatel cheeeses, Salt, pepper, red or white, A little cream, Ground or chopped pecans.

Mix ingredients, form in balls, roll in the nuts.

BAKED CHEESE WITH EGG

6 tbsp. cheese (grated), 2% tbsp. veg. oil,

% pt. milk, Whites of 2 eggs,

3 egg yolks, 3 slices of bread,

A little mustard, Salt and red pepper.

Put milk and bread on to boil, stir, add cheese and fat. Place over fire and stir for one minute; add seasoning and yolks of eggs, also whites beaten stiff, stir gently, pour into greased casserole, bake a light brown.

CHEESE BALLS

1V2 cups of cheese, grated, A few drops of Worcestershire

% cup fine bread crumbs, sauce.

1 egg, well beaten,

Roll into balls one inch in diameter, just before serving drop into hot fat to brown. Serve hot with salads.

CHEESE STRIPS

1 cup flour, Vz tsp. baking powder,

1 tbsp. Troco or oleo, % tsp. salt,

*4 cup grated cheese, A dash of cayenne.

Mix with water as for biscuits, roll out thin, cut in strips, bake in moderate oven.

54 "Win the War" Cook Book

CHEESE STRAWS

Ibs. grated cheese, 1 tsp. salt,

1 cup white flour, 2 tbsp. cream,

1 cup white corn meal, Dash of cayenne. % cup veg. oil,

Mix well as for biscuits, make a very stiff dough, roll out to a/4 inch in thickness, cut in strips 4 inches in length, % inch wide, and bake golden brown.

Note: Cheese should be wrapped in a slightly damp cloth or in paraffin paper and then in wrapping paper. It should be kept in a cool place. Never cover cheese in a dish from which the air has been wholly excluded, as it molds more readily.

COTTAGE CHEESE AND NUT LOAF

1 cup cottage cheese (or grat- 1 tsp. salt,

ed cheese), */4 tsp. pepper,

1 cup nut meats, 2 tbsp. chopped onion,

1 cup stale bread crumbs, 1 tbsp. oleo., meat drippings Juice of % lemon, or table oils.

Mix the cheese, ground nuts, crumbs, lemon juice, salt and pep- per. Cook the onion in the fat and little water until tender. Add to the first mixture the onion and sufficient water or meat stock to • moisten. Mix well, pour into a baking dish and brown in the oven. Variations: two cups of cooked oatmeal may be substituted for the cheese and bread crumbs. One pound of beans cooked and put through a sieve may be substituted for the nuts. American cheese, grated or cut fine, may be used in place of cottage cheese. The amount of liquid added will vary in each case. The seasoning may be varied to suit the taste.

U. S. Food Administration.

Note: Especial attention must be given to seasoning of dishes which have as their foundation beans, rice or other foods, having little flavor of their own. Use peppers, onion, garlic, catsup, Wor- cestershire sauce, etc., for increasing flavor. Beans and nut loaves should be served with highly seasoned sauces.

Note: Rinds and bits of cheese may be scalded, dried and ground for use in any dishes requiring cheese.

Meat Stivers 55

Fish as a Meat Substitute

Eat more fish and sea food to save meat, is the request of our Government. The fish products, as estimated by the Bureau of Fisheries, amount to 2,169,000,000 pounds in weight.

Fresh Fish — 10 per cent to 14 per cent protein.

Buying of Fish:

1. Find the varieties recommended by the United States Gov- ernment and ask for them. Insist that your dealer carries them. Look up their food value and the best methods for their prepara- tion.

2. In winter use frozen fish. Frozen foods are best cooked be- fore thawing them. It is becoming a common practice to pre- serve fruits and vegetables by freezing, but they must be used before thawing if the quality of the food is to be preserved. Frozen fish cooked at once is as delicious as fresh fish, providing the fish was originally fresh.

3. Use fish all the week, so that the demand will be extended and it will be possible to get it on other days than Friday.

4. A large number of perfectly good fish are being wasted each year because there is no demand for them. We are too conserva- tive and cling to the use of certain well-known varieties, while others equally good are not used.

5. If possible, buy local fish, to avoid shipping. This rule does not hold in winter, when it is almost impossible to get river fish.

POINTS TO BE REMEMBERED IN THE PREPARATION OF

1. Fish is tender; therefore long cooking is not necessary.

2. Flavor should be retained and added.

3. Most fish lack fat; therefore the addition of it is desirable from the standpoint of food value as well as flavor.

A fish to be eatable must be perfectly fresh. Nothing else in the line of food deteriorates so rapidly. Fresh fish may be pre- served frozen by the best cold storage process for at least two years, but if once heated and allowed to stand, nothing will bring back the delicious flavor of a fish just caught. Fresh fish will be

BERLIN, JAN. 15;

WHILE PUTTING ON A BOLD FRONT, AMERICA is SHOWING SIGNS OF WEAKNESS BEHIND THE LINES

COURTESY DONNELL 5T. LOUIS GLOBE DEMOCRAT

Meat Savers 57

firm and the skin and scales bright. When a fish looks dim and limp do not buy it. Fish should be washed quickly in only one cold water. Wash whole and cut up for frying after, if fish is to be cut in pieces.

Fish may be baked, broiled, boiled, fried or sauted. Fresh cod, lake trout, red snapper, haddock are good boiled.

TO BOIL FISH

Pin the fish in a piece of strong white cotton cloth and plunge into boiling salt water, let simmer gently for 30 minutes, longer or shorter time according to size of fish. Boiled fish may be served with a great variety of sauces.

If fish is boiled in the following bouillon it will add greatly to its flavor.

4 qts. of water, 1 tsp. pepper,

1 onion, 1 tbsp. vinegar,

1 slice of carrot, Juice Vz lemon,

2 cloves, Some herb may be used. 2 tbsp. salt,

Tie all spices in muslin bag. Cook all together, simmering slowly for one hour. Put in the fish and cook as directed for one hour.

BAKED FISH

Make a dressing of rolled crackers (fine), salt, pepper and chopped parsley, a small quantity of chopped salt pork (or but- ter substitute will do).

After fish has been carefully cleansed, rub well with salt, put in dressing and sew up the fish. Cut gashes in the sides of fish about 1 inch deep and 2 inches long. Fill gashes with strips of fat salt pork. Now put the fish into the baking pan, dredge well with flour, salt and pepper, cover the bottom of the pan with water and put into moderate oven. A five-pound fish should bake in about one hour. The fish should be basted about every 15 minutes. Water must be renewed often as only the bottom of pan should be kept covered. Do not allow the pan to burn. When done carefully slip the fish into center of hot platter, pour over

58 "Win the War" Cook Book

any kind of sauce desired, garnish and serve. It is well. to place fish on tin sheet before putting in baking dish; it will then slip easily onto platter without breaking.

SAUTED FISH

All small fish like brook trout, smelts, perch, cat, are best fried. -^

When thoroughly cleaned they should be rolled in a mixture of flour and Indian meal, thoroughly mixed, salted and peppered. Fry brown on one side in shallow vegetable fat or salt pork drip- pings, turn carefully, brown and serve on hot platter. Sliced fish may be fried in the same manner. Do not burn the fish.

CREAMED COD FISH

Buy the large white, boneless steaks of cod, break into small pieces, let stand Vz hour in water, drain.

Make cream sauce, 2 to 1.

Add fish, let stand over very slow fire until heated through, do not boil after fish is added. A beaten egg makes the dish richer.

1 cup cod fish, 1 egg. 1% cup cream sauce (2 to 1),

COD FISH BALLS

2 pts. raw potatoes, Pepper,

1 Dound cod fish, 1 tbsp. veg. fat. Salt,

Boil cod fish picked in pieces with potatoes until latter are done, mash, beat, add beaten eggs, salt, pepper and fry light brown in vegetable oil or butter substitute.

BAKED SALT FISH

2 cups salt (flaked), 2 eggs,

2 cups cold mashed potatoes, 2 to 3 tbsp. of drippings. 1 pt. milk,

Soak the flaked fish in cold water over night. Freshen the fish by boiling up several times in fresh water (usually three times is sufficient). Then simmer until tender. Drain off the water, mix the potatoes with the milk, eggs, fat and season- ing. Add the fish, turn into a greased baking dish and bake one- half hour.

U. S. Food Administration.

Meat Savers 59

SALMON CROQUETTES

Other fish may be substituted.

cups thick rich cream 1 tsp. onion juice or finely

sauce, chopped onion,

1 small can good brand sal- Vi tsp. pepper, mon, 1 tbsp. parsley.

Remove bones, skin and oil from salmon, mix salmon into cream sauce, add other ingredients, shape into balls, dip in egg and fine cracker crumbs and fry in hot fat a light brown. Serve with sauce.

SALMON LOAF

Mince a can of salmon; add one cup stale bread crumbs, two beaten eggs and Vz cup milk. Season to taste with salt, pepper, parsley and lemon juice. Put in a buttered mold and steam or bake for thirty minutes. Turn from mold and serve hot with white or Hollandaise sauce. Remnants of a baked fish and its stuffing may be used in place of the salmon and bread crumbs.

May Secrist, H. E. Dept., Cal. Polytechnic.

SALMON AND MASHED POTATOES

1 can of salmon, Onion,

2 cups of mashed potatoes, Pepper — salt to taste.

Mix all and form in cakes and fry. Serve hot.

C. L. Bruno, Wellston.

HOMINY AND FISH LOAF

1 cup hominy grits, 2 cups skimmed milk,

2 cups water, 1 tsp. salt.

Cook the hominy, milk, water and salt in a double boiler for 6 hours. Serve as a vegetable or cereal. For the second day line and oil bowl with the cold hominy, fill the center with flaked sal- mon, cover with hominy and steam for one hour. Turn onto a hot platter and serve with a sauce made from the liquor that was in the salmon as a base.

Miss Mary Evans, Domestic Science Instructor, Yeatman High School.

GO "Win the War" Cook Book

BAKED TUNA FISH

1 can Tuna fish, No. 2, Vz cup fine bread or cracker

6-10 crackers, crumbs.

cups cream sauce, thick,

Break up Tuna fish with fork, butter baking dish or casserole.

Alternate the layers of fish, cream sauce and crackers, put small bits of butter substitute and fine crumbs on top. Juice of lemon may be used over all if desired. Serve with baked potatoes and a relish.

Tuna fish has been called the chicken of the sea.

HALLENDEN HALIBUT

Arrange 6 slices salt pork or bacon, 21/& inches square, and a bay leaf. Place on this 2 pounds sliced halibut. Cover with 3 tablespoonfuls oil or butter substitute, creamed and mixed with 3 tablespoonfuls flour. Cover with oiled bread crumbs and lard with thin strips of salted pork. Cover with oiled paper and bake in moderate oven 50 minutes. Remove the paper last 15 minutes, garnish with lemon and chopped parsley.

PLANKED WHITEFISH (Whitefish or Shad Preferred)

Select a 1 to 2-pound fish. It should be cleaned by opening down the front. Start at the tail end and loosen the backbone by running the finger or a sharp knife underneath. Break off where it joins the tail fin. Follow the bone up, loosening as you go. Most of the bones will come out with the backbone. Any small bones that are left may be picked out later.

Soak a plank well to prevent burning. Lay fish on plank skin side down and place either in main part of oven or in the broiler until tender and slightly browned. Serve with Maitre d'Hotel butter.

BAKED SPANISH MACKEREL

Clean and wash well. Fill with a stuffing prepared from the following ingredients: 2 cups bread crumbs, *4 cup corn oil, a small onion sliced, % teaspoonful of sage, chopped celery and parsley. Lay in pan, cover witth strips of salt pork and bake 20 to 30 minutes. Any other fish may be prepared in this same way.

Meat Savers 61

BROILED EULACHON

Dress without splitting and wipe dry. Score across the back,

broil slowly over a clear fire, turning once. No fat need be used.

Serve on a hot platter with a seasoning of salt, pepper and lemon

juice. - 1 <;

Broiled fresh whiting, prepared in same way as the Eulachon.

BAKED SABLE FISH

Cut fish in slices about an inch thick. Have a hot baking pan ready with just enough fat to prevent the fish from sticking. Dip the fish steak in a mixture of one egg and two tablespoonfuls of milk. (The soaked fried egg may be used for this.) Place in baking pan and put in moderate oven until both sides are browned. This is a very acceptable substitute for fried fish. Serve with lemon.

CORN MEAL FISH BALLS

2 cups cold white corn meal 1 egg,

mush, 1 tbsp. butter.

1 cup shredded codfish,

Pick over the codfish and soak it to remove salt if necessary. Combine the ingredients and drop by spoonfuls into hot fat. Drain on porous paper. These codfish balls compare very favorably in taste with those made with potatoes and are prepared more easily and quickly. The mush must be as dry as possible. This make 12 fish balls.

Farmers' Bulletin 565.

JELLIED FISH

1% cups flaked fish, 2 tbsp. lemon juice,

2 tbsp. chopped capers, *4 tsp. salt,

1 tbsp. gran, gelatine, 2 tbsp. cold water.

1 cup boiling water,

Mix the fish and capers. Arrange in a mold. Soak the gelatine

in two tablespoonfuls of cold water. Add the boiling water and stir until the gelatine dissolves, then add the lemon juice and salt. Pour this jelly carefully over the fish and set in a cool place to harden. Cut into portions and serve on lettuce with salad dress- ing. If desired celery to hard boiled eggs cut in slices may be added to the fish.

U. S. Food Administration.

62 "Win the War" Cook Book

CREOLE TOMATOES

Wipe six medium-sized tomatoes, remove a slice from the top of each, scoop out some of the pulp, sprinkle insides with salt, invert and let stand one hour. Melt one and one-half tablespoon- fuls of vegetable fat, add one tablespoonful of flour and stir until well blended; then pour on gradually, while stirring constantly, •/£ cupful of milk. Bring to the boiling point and add one cup of crab meat, one tablespoonful of green pepper (from which the seeds have been removed) finely chopped, ^ teaspoonful of salt, ^4 teaspoonful of paprika, and a few grains of pepper. Fill toma- toes with mixture, sprinkle tops with coarse, buttered bread crumbs, put in buttered pan and bake in a moderate oven 15 or 20 minutes.

CREAMED TUNA FISH

A nice breakfast or luncheon dish. Try Tuna fish salad (sea chicken salad), substituting Tuna for chicken.

1 can Tuna fish, 1 cup cream sauce,

broken into pieces with sil- A little parsley, ver fork),

Add broken fish to hot cream sauce; do not cook but let stand on slow fire until very hot. Serve on squares of buttered toast.

FINNAN HADDIE (Smoked)

Remove skin carefully.

Let fish come to boiling point in clear water; remove to tin shallow baking pan, cover with bits of butter substitute, dredge with flour, pour over 1 pint of cream. Place in the broiler of gas stove, let it brown slightly, serve on hot platter. This makes a nice meal when served with baked potatoes.

BROILED SALT MACKEREL

Freshen the fish by soaking 10 to 12 hours with the skin side up. Change the water several times. Simmer until tender (15 to 20 minutes) in water to which 1 teaspoonful vinegar, a bay leaf, one slice of onion and a sprig of parsley have been added. Drain, rub the fish with a little salt and margarine or other fat; grease the hot broiler and lay the fish on it. Brown on both sides quickly, garnish with slices of lemon and parsley.

Meat Savers 63

OYSTERS, FRIED

2 doz. large oysters, 4 tbsp. fine cracker crumbs,

2 tbsp. fat, butter or veg. fat, Salt, pepper.

Heat fat, stir in the flour, put in oysters, then boil up once, add the hot cream and pour over toast.

OYSTER PATTIES

2 tbsp. fat (veg. oil), 1 pt. liquor from oysters,

2 heaping tbsp. flour, 1 qt. small oysters (drained).

1 pt. cream,

Make cream sauce of fat, flour, liquor, cream, salt, pepper; put in the oysters and let come to a boil or until edges of oysters curl. Make shells of rich paste, fill and cover with rounds of same paste, set in oven a few minutes, serve on hot plates.

SCALLOPED OYSTERS

1 can corn, tbsp. veg. oil,

1 pt. oysters, 1 tbsp. flour,

1 cup liquor from oysters or % tsp. salt,

milk, % tsp. pepper.

Melt butter, add flour, salt and pepper, mix until smooth, add warm liquor, cook until slightly thickened.

Put corn and oysters in two layers in large baking dish, add sauce. Sprinkle top with crumbs, bake 30 to 45 minutes in mod- erate oven.

Miss Mary Sherzer, St. Louis Public Schools.

OYSTER COCKTAIL

24 small raw oysters, 1A tsp. salt,

3 tbsp. tomato catsup, tsp. chopped celery,

1% tbsp. lemon juice or 1% tsp. Worcestershire

vinegar, sauce,

6 drops of Tabasco sauce, 3 tsp. grated horse-radish.

Mix all the ingredients except oysters and chill thoroughly. Place oysters on cracked ice in cocktail glasses, and just before serving add the sauce.

64 "Win the War" Cook Book.

DEVILED CRABS

1 cup chopped crabs, % cup white stock, *4 cup mushrooms finely Yolks 2 eggs,

chopped, 1 tsp. chopped parsley,

2 tbsp. veg. oil, Salt and pepper. 2 tbsp. flour,

Make a sauce of vegetable oil, flour and stock; add yolks of eggs, seasonings (except parsley), crab meat and mushrooms; cook 3 minutes, add parsley and cool mixture. Wash and trim crab shells, fill rounding with mixture, sprinkle with bread crumbs mixed with small quantity of vegetable oil. Grease on top with a case knife, having three lines parallel with each other across the shell and three short lines branching from outside parallel lines. Brown crumbs and serve hot with a sauce.

Elizabeth Walker, Domestic Science Instructor, University City, Mo.

MAITRE D'HOTEL BUTTER

% cup butter substitute, % tsp. finely chopped parsley,

% tsp. salt, % tsp. lemon juice.

y3 tsp. pepper,

Cream in a bowl with small wooden spoon. Add salt, pepper and parsley, then lemon juice very slowly.

HOLLANDAISE SAUCE

Vz cup veg. oil, % tsp. salt,

2 eggs (yolks only), A few grains cayenne pepper,

1 tbsp. lemon juice, */s cup boiling water.

Put V$ vegetable oil in a sauce pan with the yolks of the eggs and lemon juice. Place over hot water and stir constantly. Add slowly as it thickens the last of the vegetable oil; add the water and cook one minute. Season with salt and cayenne.

DRAWN BUTTER SAUCE

Mix to a smooth paste two tablespoonfuls of butter substitute, and one of flour; put bowl in pan of boiling water on the fire, add- ing gradually V2 pint of boiling water or stock; stir until it thickens, add % teaspoonful of salt, cook until flour is done and smooth; if it is to be used for fish put in chopped eggs and capers. If wanted acid, use a little venegar or lemon juice.

Meat Savers 65

SAUCES REURRE NOIR

Two tablespoonfuls of butter substitute, one of vinegar, one of chopped parsley, one teaspoonful of lemon juice, % teaspoonful of salt, 1A quarter of a teaspoonful of pepper. Put the butter substitute in the frying pan and when very hot add the parsley and then the other ingredients. Boil up once. This sauce is for fried and broiled fish, and it is poured over the fish before sending to the table.

AURORA SAUCE

Aurora sauce for fish is prepared by adding to 1 pint of thick tomato sauce % of a cup of chopped canned mushrooms, two tablespoonfuls of mushroom liquor, and one tablespoonful of but- ter substitute cut into bits and stirring until the butter substitute is absorbed.

66 "Win the War" Cook Book

Poultry as a Meat Substitute

"Eat poultry; it does not make army rations."

U. S. Food Administration.

Poultry (unless frozen) deteriorates very rapidly and so, must be eaten near the place of production.

STUFFING FOR FOWLS

3 cups of cornbread crumbs, % cup fat from the fowl,

1 cup Liberty bread crumbs, 2 tsp. sage — enough stock or

1 onion minced, milk to mix to the right

1 tbsp. chopped parsley, consistency. Vz cup chopped celery,

Melt or fry out fat to mix with the crumbs, add seasoning and liquid to bring to the right consistency.

POTATO STUFFING

2 cups hot mashed potatoes, 3 tbsp. fat from fowl, 1^4 cups bread crumbs, egg,

1 tsp. sage, l1/^ tsp. salt.

1 chopped onion,

Clean and stuff fowl, place in roasting pan in moderate oven. Bake until tender and a knife inserted at the joint will show that it may be easily separated. For a tougher fowl, place in tireless cooker 4 hours or over night, then stuff and brown in oven.

ROAST CHICKEN OR OTHER FOWL

Dress, clean, stuff and truss a fowl, lay on back on rack of roasting pan. Rub breast well with fat (salt pork in strips may be used) after the war, put into oven until it begins to brown, lower temperature and cook until tender, about 3 or 4 hours.

SAUTED FRIED CHICKEN

Cut up young chicken, season with salt and pepper, dredge with flour, brown on both sides in generous quantity of vegetable fat, add a bit of water, cover tightly and steam 30 minutes.

MARYLAND CHICKEN

Dress, clean, and cut up fowl, sprinkle with salt and pepper, dip in

Meat Savers 67

egg and fine bread crumbs, place in well-oiled roaster and bake until tender in hot oven; baste after first 5 minutes with melted fat or cream. Prepare either brown or cream sauce with dripping in pan and serve with chicken.

JELLIED CHICKEN

1 chicken cooked until tender, Olives or pickles,

4 hard cooked eggs, Celery or celery salt,

2 tbsp. gelatine, Salt and pepper.

Reduce the liquor in which the chicken was cooked to 1 pint, add the diced or minced chicken, sliced eggs, the celery salt and pepper and pickles and olives, add the gelatine soaked in */& cup of cold water and dissolved over hot water. Put into wet molds and chill thoroughly. The jelly and the food may be added one layer at a time, arranging the food in a design if desired.

CHICKEN PIE

Dress, clean and cut up a plump fowl, put in a stew pan with one onion, salt and pepper, add boiling water to cover. Let simmer until done, remove the chicken, strain the stock, skim off the fat and thicken with a paste of flour and water. Invert a small cup in the center of baking dish, dispose the chicken about it after having removed some of the larger bones. Add bits of butter and the thickened gravy. Cover with a baking powder biscuit crust % inch thick in which incisions have been made to allow the escape of steam. Bake until the crust is well done and nicely browned.

CHICKEN AND CORN MEAL CROQUETTES

1 cup white corn meal mush, Salt and pepper,

1 cup chopped chicken, Few drops of onion juice.

Combine the ingredients and drop by spoonfuls into hot fat. White corn meal may be combined very satisfactorily with other kinds of cold meat to make croquettes. In general, corn meal croquettes need not be egged and crumbed like ordinary cro- quettes, for the hardening of the corn meal on the surface of the mixture forms the necessary crust. This serves three people.

Farmers' Bulletin 565.

68 "Win the War" Cook Book

Meat Sparers

USE SAVORY STEWS AND MEAT PIES

Do you know how good they are? They may be so varied that you can have a different one every day in the week, and all of them delicious. It needs only a small piece of meat to give flavor to a hearty dish.

Don't think that you must eat a lot of meat to be strong. Meat is good to help build up the body, but so are many other foods.

In these dishes, part of your building material comes from the more expensive meat and part from the cheaper peas, beans, hom- iny and barley. The little meat with the vegetables and cereals will give your body what it needs.

U. S. Food Administration.

TAMALE PIE

Another good way to use a little meat. Have you ever used rice, corn meal mush, or hominy for a crust ? This is less work than a pastry crust and saves wheat.

4 cups cooked corn meal, rice, % tsp. pepper,

or hominy, 1 tbsp. fat,

1 onion, 1 pound raw meat or left

2 cups tomato, over meat cut up small.

Melt the fat, add the sliced onion, and, if raw meat is used, add it, and place over fire until red color disappears. Add the tomato and seasoning. If cooked meat is used, add it with the tomato and seasoning after the onion is browned, and heat through. Grease a baking dish, put in a layer of the cereal, add the meat and gravy, and cover with the cereal, dotted with fat. Bake for half hour.

SHEPHERD'S PIE

This is the name of a meat pie with a mashed potato crust browned in the oven.

Meat Savers 69

HOT POT OF MUTTON AND BARLEY

1 pound mutton, 3 onions,

V2 cup pearled barley, Celery tops or other seasoning

1 tbsp. salt, herbs. 4 potatoes,

Cut the mutton in small pieces, and brown with the onion in fat cut from meat. This will help the meat tender and improves the flavor. Pour this into a covered sauce pan. Add 2 quarts water and the barley. Simmer for l1/^ hours. Then add the potatoes cut in quarters, seasoning, and cook one-half hour longer.

2 Ibs. (meat) pork, game, poultry, etc., % Ib. liver (beef or pork).

Cook together till very tender, remove from liquor and grind. To liquor add enough water to make 2 quarts, make corn meal mush with those 2 quarts, using about 2 cups of meal (must be rather thick). When done, add ground meat, salt, pepper, sage, allspice to taste. Pour into greased mold. In frying be sure to have pan thoroughly heated. Slice pieces from the mold and fry.

Mrs. F. W. Shipley.

SPAGHETTI A L'lTALIENNE

An excellent dish containing all the food elements necessary for substantial meal may be varied. Use left over gravy, bits of meat of any kind, rice or vegetables, always using common sense (the best ingredients) in cooking.

1 cup grated cheese, 1 tsp. salt, % can tomatoes, y2 tsp. pepper,

large onion, 14 Ib. ground beef,

tbsp. Mazola or veg. oil, 1 cup hot water or milk,

% bay leaf, Bit of parsley.

Cook spaghetti 30 minutes, cut onion fine, fry in the oil till golden brown, add tomatoes and all other ingredients except cheese. Let simmer slowly for 30 minutes or while spaghetti is cooking; have baking dish ready. Place alternate portions of spa- ghetti, sauce and cheese, cover with bread crumbs and bake 15 minutes.

70 "Win the War" Cook Book

SPAGHETTI, CHEESE AND MUSHROOMS

1 box spaghetti, Salt, pepper to season highly, 1 can tomatoes, % lb. cheese,

1 can mushrooms, 1 egg,

1 small onion, Paprika. 3 tbsp. butter,

Boil spaghetti % of an hour, cut onion and brown in 1 table- spoonful butter, cut mushrooms into pieces or purchase the broken mushrooms, which are cheaper. Beat egg well and mix all in- gredients, turn into two baking dishes and bake until mixture be- comes rather thick (about l%-2 hours). This makes an amount sufficient for several meals, but it keeps well and gets better 'as it is reheated.

Elizabeth Mount Walker, Domestic Science Instructor, University City.

POTATOES AU GRATIN

Cream sauce No. 2 (butter sub. Potatoes sliced (raw), used), Cheese (grated).

Put ingredients into baking dish in alternate layers with bread or cracker crumbs on top. Bake 30 minutes. For six people.

CASSEROLE OF RICE AND MEAT

1 cup cooked rice, */£ cup crumbs,

2 cups cooked meat, 1 tsp. lemon juice, Spk. cayenne, 1 egg,

i/i tsp. celery salt, 1 tsp. salt,

Few drops onion juice, % tsp. pepper,

1 tsp. chopped green peppers, ^ cup tomato juice.

Chop the meat fine and add the other ingredients, except the rice, mixing well. Line a casserole or individual ramekin with rice. Add meat mixture. Bake 20 minutes, serve hot with to- mato sauce. This may be steamed in a mold 30 to 45 minutes and turned onto a platter to serve.

JELLIED MEAT LOAF

2 cups cooked meat, 2 cloves,

1 cup stock, V2 tsp. celery salt,

1 tbsp. catsup, Spk. salt,

1 bay leaf, Spk. pepper.

Add seasonings to stock and bring to boiling point, swell gelatine

Meat Savers 71

in cold water, and dissolve in hot stock. Strain, add meat and mold, serve garnished with hard cooked eggs.

STUFFED MUSHROOMS A LA BRADFORD

Select a dozen large mushrooms, peel them and remove the stems. Make a forcemeat from the following ingredients: Use the mushroom stems and three whole mushrooms. Chop fine and saute in butter for three minutes. Add one-half cup of bread crumbs which have been moistened with chicken stock. Season with salt, pepper and 1 tbsp. of tomato catsup. Fill the large mushrooms with this mixture. Crumb, and bake about fifteen minutes. Serve on toast surrounded by a brown sauce, flavored with sherry.

BEEF STEW

1 Ib. beef, *A peck green peas or 1 can,

4 potatoes, 1 cup carrots cut up small.

1 tsp. salt,

Cut meat in small pieces and brown in the fat from the meat. Simmer in 2 quarts of water for 1 hour. Add the peas and car- rots and cook for one-half hour, then add the potatoes. If canned peas are used add them 10 minutes before serving. Serve when potatoes are done.

Variations. — 1. The meat. — This may be any kind and more or less than a pound may be used. Use the cheap cuts, the flank, rump, neck or brisket. The long, slow cooking makes them tender; game and poultry are good.

2. Potatoes and barley may be used or barley alone or rice, hominy or macaroni.

3. Vegetables — carrots, turnips, onions, peas, beans, cabbage, tomatoes are good canned or fresh. Use one or more of these as you wish.

4. Parsley, celery tops, onion tops, seasoning herbs or chopped sweet peppers add to the flavor.

5. Many left-overs may be used, not only meat and vegetables, but rice or hominy.

U. S. Food Administration.

The fireless cooker may well be used, the meat and the vege- tables being put in at the same time. Left-overs or canned vege- tables need only to be heated through. Add them 15 minutes be- fore serving.

72 "Win the War" Cook Book

SWEETBREADS EN CREME

Put sweetbreads in bowl, cover with cold water, let stand an hour, drain, remove the fat and membranes. Cook in boiling acidulated water 20 minutes, allowing Vz tsp. each of salt and vinegar to a pair of sweetbreads, then drain again and plunge into cold water. Cut parboiled sweetbreads in ^-inch cubes, to 1/3 cup cubes add 1A cup white sauce.

BROILED SWEETBREADS

After parboiling as above, split crosswise. Season with salt and pepper and broil eight minutes. Serve with lemon, butter made by creaming 4 tbsp. oil, and adding slowly 2 tbsp. of lemon.

STUFFED HEART

Remove veins and arteries. Wash carefully, simmer for 1 hour. Stuff, sprinkle with salt and pepper (1 tbsp. of salt to 1 pound; pepper to taste), dredge with flour, bake in stock in which it was stewed, thicken liquid with corn starch to the thickness of sauce for creamed dishes, and serve hot.

BOILED TONGUE

1 tongue, 1 tbsp. vinegar,

4 cloves, 1 tbsp. salt,

4 pepper corns, % tsp. pepper.

Wipe the tongue and place in boiling water to which the sea- soning has been added. Boil for 10 minutes, then draw to a cooler part of the range and simmer until tender, % hours, par- tially cool in the liquid; take the tongue from the water and remove the skin and roots. If pickled tongue is used and is very salty, it should be soaked in cold water several hours or over night before cooking.

ASPEC JELLY

2 cups white or brown stock, Lemon juice, 1 tbsp. gelatine, Salt,

1/2 cup cold water, Pepper,

Bay leaf, Celery salt.

Worcestershire sauce,

(If the stock does not form a soft jelly itself when cold, use ll/2 tbsp. of gelatine.)

Soak gelatine in cold water and dissolve over boiling water.

Meat Savers 73

Put seasoning to taste into stock and heat together, clarify, stir in dissolved gelatine and strain. Mold and decorate with meat and vegetables as desired.

TONGUE IN ASPEC

1 cup diced tongue, 1 hard cooked egg and pi-

ll/2 cups liquid aspec jelly, mento or parsley for

'i decoration.

Prepare according to directions for decorating gelatine molds, add tongue. Let stand until firm and molded.

BRAISED TONGUE

1 beef tongue, * l/$ cup onion, diced,

*/3 cup carrots, diced, % cup celery, diced.

1 sprig parsley,

Place tongue in fireless cooker vessel and heat to boiling. Place in fireless cooker with hot plate. Leave two to three hours. Take out and remove skin and roots. Place back in fireless cooker pan and surround with vegetables. Add four cups of sauce made according to the next recipe. Cover closely, reheat stone and re- turn to fireless cooker. Bake two to three hours longer.

SAUCE FOR BRAISED TONGUE

Melt one-fourth cup oleo, add one-fourth cup corn flour and stir together until well browned. Add gradually four cups of hot water in which the tongue was cooked. Season with salt, pepper and one teaspoon Worcestershire sauce. One and one-half cups strained tomatoes may be substituted for part of the water.

SAUTED LIVER

Cut liver in slices % inch thick and cover with boiling water, let stand 5 minutes to draw out the blood, drain, wipe and re- move outer skin and veins, sprinkle with salt and pepper, dredge with flour and saute in bacon fat (if you have it).

Note: Make gravies to conserve food values of the extractives and fats from meats.

Note: Nourishing soups can be made from scraps of meat from vegetables that are usually thrown away.

74 "Win the War" Cook Book

Soups That Save

An Overlooked Economy

Many housekeepers throw away the water in which vegetables have been boiled, unmindful of the fact that somewhat less than a third of the contained mineral matter and about the same amount of starchy and protein substances are dissolved out into this water, which may well be utilized for soup. For instance, the water in which cabbage has been cooked requires only the addition of a little milk, butter and thickening to furnish an agreeable thin soup.

In this connection it may be noted that much nutriment is also lost in the water in which vegetables are soaked in order to re- store them to freshness, an excellent reason why wilted products should not be bought, and for the same reason vegetables should be covered with boiling water, not tepid, and the cooking started without delay. While such vegetables are thought to taste better if cooked in a large amount of water, they should be just scalded or parboiled, this water thrown away, and the cooking concluded in a small quantity of water or by steaming.

Since one of the great ends of cooking is the production of flavor, we should place high in our list those cheapest of all flavors which result from browning. Toasted bread or croutons is a favorite addition to soups, but many housekeepers do not seem to know that toasting or parching gives a new flavor to rice, or if applied to the highly flavored vegetables used to season soups, re- sults in new and delicious flavoring substances as carmelized onion, carrot, celery, green pepper, etc.

Cream soups are in place only at luncheon or at supper because they are so heavy that they partly satisfy the appetite. To this end they should be recognized as having actual food value, while the clear soup that appears at dinner is used more as a stimulant to the appetite. A cream soup is always bland in taste and should be followed by some strong flavored dish of firm texture. Creamed chicken is too similar to harmonize with cream soup; croquettes or salads would give a better effect. Cream soups are in place at dinners if used as a meat substitute.

Meat Savers 75

SOUP MADE FROM LEFT-OVERS

Put bones and pea pods in water and boil until all of the flavor has come out into the water, remove bones and water. Put through meat grinder any small amount of left over food which does not contain bananas or is very sweet. Add to the above stock, cook thoroughly, strain and season.

CORRECT PROPORTIONS FOR A WHITE SAUCE FOR

1 tbsp. fat, 1 tbsp. flour.

1 cup milk or soup stock,

Soups can be thickened with stale bread, which makes it possible to utilize still another food, sometimes thrown away. Half a slice of bread, or about 1A ounce of bread, is enough to thicken one cup of soup.

THE FOLLOWING IS A TYPICAL RECIPE

1 head lettuce, 1 large slice stale bread,

1 small sliced onion, Veg. fat if desired,

2 qts. skim milk, Salt and pepper.

Put the lettuce and onion through the meat chopper with the bread to save the juice. Put into a double boiler with the skim milk and cook until the lettuce is soft. Add fat (if desired) and the salt and pepper.

U. S. Bulletin 871.

CREAM OF CHEESE SOUP

Put three pints of milk into a sauce pan, add ^A pound of grated cheese, salt, pepper and paprika to taste. Add one heaping table- spoonful flour to the cheese mixture and stir until smooth and thick. Beat the yolks of three eggs with a little of the soup mix- ture and then add the rest of the soup. A thin slice of green pepper may be added to each plate.

PEANUT SOUP

In the upper part of a double boiler put 1A cup ground peanuts, *A cup dried bread crumbs or 2 tablespoonfuls flour, 2% cups skim milk, or l^A cups vegetable soup stock and 11A cups skim milk. Cook over hot water one-half hour, season with salt, pepper and onion juice if wished. Always beat a cream soup well before serv- ing.

76 "Win the War" Cook Book

MEATLESS VEGETABLE SOUP Fresh Vegetables

y$ cup carrots, Vz onion,

y3 cup turnips, qt. water,

Vz cup celery, 4 tbsp. fat,

ll/2 cups potatoes, or % cup V2 tsp. finely chopped parsley,

cereal, Salt and pepper.

Wash and cut up into small pieces, without peeling, carrots, turnips, celery and potatoes. Measure. Place fat in sauce pan, add carrots, turnips, celery and onion; cook ten minutes, stirring constantly. Add potatoes (or cereal) and water, boil gently until vegetables are very tender. Beat with fork or spoon to break vegetables. Add parsley and season.

1.— LENTIL SOUP

1 cup lentils, 2 tbsp. cornstarch,

2 pts. milk, Seasoning of salt, 1 tbsp. of butter, Pepper.

Wash the lentils, cover them with cold water and soak over night. Bring them to boiling point and boil until they mash easily. Drain and put them into a sauce pan. Add gradually the milk, butter, seasoning of salt and pepper, and the cornstarch moistened with half a cup of water or milk. Stir till it boils up, when it is ready for serving.

2.— LENTIL SOUP

Soak the dry lentils over night, pour off water, put on stove with enough water or milk to make a desired quantity of soup. When nearly done add butter in which a little flour has been browned, and let it all boil about 10 minutes. Season to taste and serve with small cubes of roasted stale bread.

Miss Ella D. Rode, •Domestic Science Instructor, Patrick Henry School.

y2 lb. split peas, % tbsp. butter or dripping,

1 onion, A little dried mint,

1 stack celery, 1 qt. stock,

1 small carrot, Seasoning of salt and pepper,

1 small turnip, 3 thin slices of bacon.

Soak the peas in cold water for several hours; melt the butter or drippings in a sauce pan, drain the peas and put them into the

Meat Savers 77

pan with the onion and the vegetables cut into small pieces; stir over the fire for 5 minutes, taking care that they do not brown, then add the stock, and season with salt and pepper. Boil up gently and skim well; let it simmer slowly until the peas are ten- der, rub the soup through a sieve and add the bacon, previously fried and cut into small dice. Reheat, add the mint and serve.

SOY BEAN SOUP

1 cup cooked soy beans, 2 tbsp. butter or butter sub.,

rubbed through a sieve, 1 chopped onion,

1 qt. water, M; cup tomato catsup.

4 tbsp. flour,

Melt the butter and add the onion. Stir in the flour and add the water. When thickened add the bean pulp. If the catsup is used it may be added just before serving.

FOR CREAMED SOUP SEE WHITE SAUCE SCOTCH SOUP

With bread and dessert it is enough for lunch or supper.

2% qts. water, 2 onions, sliced,

ll/2 cups rolled oats, 2 tbsp. flour,

5 potatoes cut in small 2 tbsp. fat.

Boil the water and add the oatmeal, potatoes, onion, y2 table- spoonful salt and V2 teaspoonful pepper. Cook for one-half hour. Brown flour with the fat (vegetable oil) and add to the soup. Cook until thick. One cup of tomato adds to the flavor. Serves five people.

U. S. Food Administration.

LIMA BEAN CHOWDER

% lb. salt pork, 1 pt. or y2 Ib. green shelled lima

1 onion, beans,

1 green pepper, 4 small potatoes,

3 cups skim milk, Salt and pepper.

Put the pork, onion and pepper through the grinder. Cook carefully for 2 or 3 minutes, being careful not to burn; add either the beans or the potatoes with water enough to cover and cook until the vegetables are soft. Cook the other vegetables separately and when soft add with the milk to the other mixture. Reheat and season.

78 "Win the War" Cook Book

The protein in the above dish is equal to that in about three- fourths pound of beef of average composition. Any vegetables may be used in place of the beans.

Farmers' Bulletin 871.

CREAM OF VEGETABLE SOUPS

Cream vegetable soups are nutritious and are a palatable dish to serve for luncheon or supper. Great care should be used in combining acid vegetables, such as tomatoes with milk, as the milk may curdle and spoil the texture of the dish. A very small quan- tity of soda added to the puree (strained vegetable pulp) will neutralize the acid, and then it may be added to the milk. General Directions.

Cook vegetables until soft, strain the vegetables and keep the stock in which they are cooked. Make a thin white sauce, using 1 tablespoonful butter, 1 tablespoonful flour, y2 teaspoonful salt and % teaspoonful pepper to 1 cup liquid (milk or stock or part of each), add the strained vegetable (puree) to the white sauce, then reheat and serve at once. Onion or other seasoning vege- tables may be used.

TOMATO BISQUE

Equal quantities of thin white sauce and tomato puree.

FISH CHOWDER

A 3-lb. fish, 1 qt. sliced potatoes,

4 tbsp. drippings, 3 cups hot milk.

1 medium onion chopped fine,

Skin and bone the fish, and cut into inch cubes. Cover the bone and trimmings with cold water and let simmer for one-half hour. Cook the onion in the fat for 5 minutes, then pour into a stew pan. Parboil the sliced potatoes for 5 minutes, then drain and add layers of fish and potatoes to the fat and onion in the stew pan. Season each layer with salt and pepper. Strain the liquor in which the fish bones have been cooking over all and cook about 20 minutes until fish and potatoes are tender. Then add the scalded milk. If desired thicker, sprinkle a little corn meal between each layer of fish and potatoes.

U. S. Food Administration.

Meat Savers 79

OYSTER SOUP

Heat the strained liquor from one quart of oysters. In another vessel heat one quart of milk, ^ cup butter substitute, a dash of cayenne, salt and pepper to taste. Add two powdered crackers, and when scalding hot put milk and oyster liquor together. Add oysters and let them come to a boil.

Helen Labagh Johnson.

Note: Celery leaves may be dried and used in soups. Use water in which vegetables have been cooked for soup and gravies, as it contains nutritive value. Have a soup pot; add bones from steak, roast pork, fowls, etc., after bones have been scalded. Bones are valuable as fertilizer, containing the elements Calcium and Phosphorus.

VEGETABLES

It may be said in general that no meat or vegetable should be cooked longer than is necessary to soften the connective tissue or the cellulose. Sometimes only a very short time is needed to de- velop flavor, while long cooking may wholly change this flavor. Shredded cabbage, for instance, cooked a half hour, has become tender, and has a good color and flavor; if the cooking is con- tinued for three hours, as is the custom in the German kitchen, its color darkens and its flavor has become at least to the American palate strong and disagreeable. The importance of not over-cook- ing applies to all tender succulent young growths, as peas, beans, asparagus, spinach. If, when cooked, their serving is unavoid- ably delayed they should be closely covered and kept in a water bath; while starchy vegetables, as rice and potatoes, should be covered under the lid with a cloth which will absorb the steam that might otherwise fall back to make the vegetables sodden.

PLANNING VEGETABLES FOR A MEAL

In planning the main portion one rule is invalid: potatoes, rice and spaghetti should never appear in the same meal, because they are too similar. When two vegetables are to be served, one should be green, like asparagus or string beans, and one of more plebeian character, like onions or beets.

80 "Win the War" Cook Book

METHODS OF COOKING VEGETABLES

Wash, pare, peel or scrape the vegetables, cut into pieces of con- venient size, cover with boiling salted water, using 1 teaspoonful of salt to 1 pint of water. Cook until tender, drain and dry.

Great loss of food substance in the water in which vegetables are cooked, including starch, protein and mineral salts, all of which are valuable in the diet. The water in which vegetables have been boiled should be used for soups, sauces, etc.

2. Steaming — Better method than boiling because the loss of food material is much less.

3. Baking — Best method for vegetables suitable for baking, as there is no loss of food material.

4. Sauteing — Recommended for variety.

5. Scalloping — Recommended for variety.

6. Frying in deep fat — not recommended on account of scarcity of fat.

GENERAL PRINCIPLES UNDERLYING BOILING

VEGETABLES

1. Cook all vegetables uncovered after they reach the boiling point.

a. To retain color..

b. To lessen odor of cooking.

c. To allow undesirable compounds to escape in steam.

2. Cook all fresh vegetables in boiling salted water.