ROOTS, LEAVES, STALKS, ETC

["Carrots — Contain no true starch, 2.5 per cent of pectose gum, etc., 4.5 per cent sugar, 0.5 per cent albuminoids and 89 per cent water. When carrots are boiled they lose over 90 per cent of their nutrient material. This fact suggests that to retain any food value at all, carrots should be cooked in a soup or stew.", "Parsnips — 3.5 per cent of starch, 5 per cent of sugar, 3.7 per cent of gum pectose, 1.5 per cent fat, 1.2 per cent of albuminoids and only 82 per cent of water. It loses a large amount of nutrient material in boiling.", "Turnips — Contain 92.8 per cent of water, 3 per cent of pectose and extractives. They contain more water than milk. They are of little value except for their flavor and to furnish variety to the bill of fare.", "Meat Savers 81", "Beets — Are a more important food than any of those just men- tioned, for the ordinary garden beet has been cultivated so that it contains from 10 to 15 per cent of cane sugar. Beets also con- tain 2.4 per cent of pectose and more cellulose than the other roots. The addition of vinegar to boiled beets helps to soften the cellulose and it is said does not interfere with the digestion of the other carbohydrates. After beets are boiled they contain only 3 per cent sugar.", "Leaves and Stalks — As celery, lettuce, etc., though they contain over 90 per cent water, yet their value should not be overlooked, for the gluten and starch which they contain are often in such a condition that they can be readily assimilated. Prominent among foods of this class should be mentioned the cabbage, cauliflower and kale.", "Cabbage — Contains 5.8 per cent of carbohydrates, 1.8 per cent of nitrogenous matter and 1.3 per cent of mineral matter, but when cooked the per cent of water is increased to 94.4 per cent and other constituents decrease in like proportion. (In general, it may be said that the effect of cooking is greatly diminished in the amount of nutrients in this class of foods.)", "CREAMED VEGETABLES", "Use -potatoes, turnips, celery, onion, cabbage, cauliflower, beets, parsnips, salsify, brussels, sprouts, carrots, etc.", "Make a white sauce, using equal portions fat and flour or two tablespoonfuls to one cup hot milk, melt fat, stir flour into it until it makes a smooth paste, add hot milk and salt and pepper to taste, and stir constantly until it thickens.", "One-half as much cornstarch may be used for thickening in- stead of flour.", "Put a layer of vegetables and a layer of cream sauces until the baking of casserole is full. Cover top with buttered bread crumbs and brown in oven. Grated cheese may be added between the layers when vegetables which do not have strong flavors are used.", "VEGETABLE SOUFFLES", "These dishes are a good way to combine eggs and vegetables. If made with the green-shelled legumes (peas, beans, soy beans or cow-peas) they may be considered meat savers. Corn starch or", "82 \"Win the War\" Cook Book", "rice flour should be used for thickening sauces. Use half as much as you would of wheat flour.", "\"~1~ A thick sauce made with ^4 cup fat, */4 cup flour and 1 cup liquid, which may be milk (whole or skim), cream, meat stock or the water in which vegetables have been cooked.", "2. One cup thick vegetable pulp made by draining cooked vege- tables and then mashing them or putting them through a sieve.", "3. Three eggs, the whites and yolks beaten separately.", "4. Flavoring, salt, pepper, onion juice and any one of the fol- lowing may be used: Very finely chopped parsley, chives, or one- eighth teaspoon curry powder. Mix the vegetables, pulp, season- ing sauce, and well-beaten egg yolks. Carefully fold in the well- beaten egg whites of the eggs, put into a buttered baking dish and bake in a slow oven until firm. Serve immediately.", "The amount of vegetables in this dish may be increased by serving vegetables around the souffle.", "VEGETABLE FRITTERS", "Mash cooked vegetables, such as salsify, parsnips, carrots, etc., season with butter substitute, salt and pepper, shape into small flat, round cakes, roll in flour and saute in vegetable oil or sub- stitute for butter.", "SCALLOPED CORN", "2 cups or 1 can corn, 2 tbsp. fat. 1 tsp. salt, Vz cup crumbs,", "1 cup milk, 1 tbsp. fat,", "VB tsp. pepper, Speck salt.", "Mix the corn, milk, seasonings and the melted fat.", "Place in greased baking dish with buttered crumbs over top and bake in moderate oven until crumbs are brown.", "To prepare crumbs, melt butter substitute, stir the crumbs into it and add salt.", "SAUTED CORN", "Cut boiled sweet corn from cob and saute in vegetable oil or fat.", "SOY BEAN FRITTERS", "Soy bean meal may be made into fritters and sauted.", "Meat Savers 83", "Eat More Potatoes and Save AVheat", "Our Government asks us to eat potatoes to save wheat. We have large crops this year. One small potato — 3 oz. — contains as much starch as a slice of bread. (Farmers' Bulletin 871.)", "The following tables give comparative food value of wheat and potato:", "Protein, 2.5%", "Carbohydrates, 18 to */4 cup whole wheat=100 cal-", "20% (starch) ories.", "Potato { Almost no fat l1^ medium-sized potatoes^lOO", "| Ash, 1% calories. [Water, 75 to 79%", "f Protein, 13.8% 11A medium-sized potatoes equal I Carbohydrates, 71.9% in food value to Wheat<{ Ash, 1% 1A cup whole wheat (Lab. Man- Water, 11.4% uel-Rose). Fats, 1.1", "Potatoes in their simplest forms baked and boiled make a good dish for luncheon or dinner. But there are numerous ways in which they may be prepared which gives pleasing variety.", "A potato is done when a fork will pierce easily.", "POTATOES AU GRATIN (see Cheese)", "POTATO BREAD (see Breads)", "Potatoes diced may be used in all meat stews, such as chicken, pork, rabbit, mutton, etc.", "SAUTED POTATOES (Raw)", "Peel and slice thin the raw potatoes, have in skillet hot l1/^ tbsp. of fat Mazola or other vegetable oil. Put in potatoes, cover tighty, stir often with thin knife or spatula to keep from burn- ing. Serve very hot. The left over cold potatoes may be treated in the same way, taking less time to prepare. Cold potatoes may also be diced and put into hot cream sauce with chopped parsley.", "SARATOGA POTATOES", "Slice potatoes thin. A pretty effect is to slice around and round in form of shavings. Let stand in very cold water for % hour; a", "84 \"Win the War\" Cook Book", "bit of alum added to water will make them firm. Let drain, wipe dry with soft towel. Fry a few at a time in deep kettle of fat, take up into hot dish with wire basket or perforated skimmer when light brown. Serve hot.", "RICED POTATOES", "Riced potatoes are very pleasing; simply press the mashed po- tatoes through potato ricer. Mashed potatoes put into pudding dish with cheese or Mazola smoothed over and browned in oven are very nice.", "FRENCH FRIED", "Wash, peel and cut potatoes into lengthwise sections about V2 in. thick, dry between soft towel, fry a few at a time in deep vegetable oil, drain on paper, sprinkle with salt. Serve very hot with meat sausage; especially nice for breakfast or luncheon.", "MASHED POTATOES", "May be delicious or impalatable — \"why not the former?\" Pare potatoes carefully, let stand for short time in cold water, drain and put in stew kettle with sufficient boiling water to cover. Cook till thoroughly done, drain, let stand a moment uncovered on fire to dry. Mash thoroughly, beat till creamy with a little hot cream or miik and salt and Mazola or other butter substitute. Serve hot.", "SCALLOPED POTATOES", "Peel and slice raw potatoes, cover baking dish with vegetable fat, put in layer of potatoes, salt, pepper, a little Mazola and minced onion if liked. Sprinkle over a little rice flour or powdered arra-root. Another layer of potatoes, etc., until the dish is filled. Pour over a good thin cream sauce and bake SA hour.", "POTATOES SAUTED", "Boil, skin, brown in fat, sprinkle with salt.", "STUFFED POTATOES", "6 potatoes, l/z cup milk,", "% tsp. salt, x/4 lb. grated cheese,", "% tsp. pepper, 1 egg, if desired.", "Select medium-sized potatoes. Wash well, dry, bake in hot oven about % hour or until soft. Remove from oven and at once", "Meat Savers 85", "slice off top or cut in half, but do not otherwise break skin. Scoop out inside with spoon, mash, add salt, pepper, hot milk, beat in grated cheese and egg. Return to shell, bake 10 minutes. Boiled potatoes may be mashed and prepared same way and piled as a cone on dish and baked 10 to 15 minutes.", "Mary Sherzer.", "SWEET POTATOES GEORGIAN STYLE", "Season mashocl boiled sweet potatoes with butter substitute, salt, pepper and sherry wine. Moisten with cream or milk and beat 5 minutes, put in a greased baking dish, leaving a rough surface. Pour over a syrup made of boiling two tablespoons of molasses and one teaspoonful fat 5 minutes. Bake until deli- cately browned.", "Notes: Eat skins of Irish and sweet potatoes, as they contain \"growth determiners\" or vitamines.", "Boil potatoes with skins on them — this saves waste.", "Apply this note to above recipes. Vary recipes by always season- ing with common sense.", "Mashed potatoes, may be used in place of biscuit crust in mak- ing meat pies.", "Sweet potatoes may be used in much the same way as white potatoes.", "Use one-fourth peck of spinach, remove roots, carefully pick over (discarding wilted leaves) and wash under running water to free from all grains of sand. Put in a stew pan, allow to heat gradually and boil 25 minutes or until tender in its own juice. Drain thoroughly, chop finely, reheat and season with 3 table- spoonfuls butter substitute, salt and pepper. Form in pleasing shape on serving dish and garnish with slices of hard cooked egg.", "CORN FRITTERS", "1 cup flour, 2 rounded tsp. baking powder, Vz cup milk. 1 tsp. salt,", "2 eggs, % tsp. pepper,", "1 tbsp. Mazola, 1 cup grated or chopped corn.", "Sift flour, baking powder, salt and pepper into bowl, add milk, well beaten eggs, Mazola and grated corn, or if canned corn is used put it through meat chopper, and mix well and fry in deep hot vegetable oil.", "86 \"Win the War\" Cook Book", "The world is desperately hard up for butter and milk. For small children nothing can take the place of milk and butter; they die if they don't get them. For grown folks they are next to meat.", "Milk from the cow is almost a complete food. Skim milk is nearly the same in food value as lean meat. One quart of milk has more fuel value than half a pound of good beefsteak, and more than eight eggs. Milk contains vitamines and much lime, which makes it a food for growing children.", "Before the war we had a hard problem to get milk enough. Now we are sending ten times as much condensed milk to Europe as we did five years ago.", "Our Allies have been killing their dairy cattle for food to an alarming extent. They had to because they needed the meat and were short of cattle feed.", "Our own dairy herds are less than they were as some have been slaughtered because of the high cost of feed — and because farm hands are scarce to milk the cows.", "Milk is too valuable to waste. Give it to the children to drink, or if you give them skim milk, give plenty of butter to match it up. Drink SKIM MILK, use it in cooking.", "If it sours it is still good for cooking or for making cottage cheese.", "Don't let a drop of milk be wasted.", "Until the school age, milk may well be the main part of the diet. Give children milk, which is good for them, instead of coffee and tea, which destroys their appetites, makes them nervous and does not nourish them. If a child refuses plain milk, serve the milk combined with bread or cereal, or as milk soups, junkets, custards, cocoa, etc. It is almost impossible to give any other food in place of milk to a baby without danger of harm.", "Mr. Hoover has distinctly told us that children must hav»e whole milk and butter; these together with fresh fruits and vege- tables contain that newly discovered element necessary to bodily growth known as vitamines, and right here let me state that the form of fat most commonly used, lard, is entirely lacking in vitamines. It produces bodily heat, but not life.", "Meat Savers 87", "% Ib. of lean round of beef, Ibs. fresh codfish,", "8 eggs, 2 Ibs. chicken,", "2 Ibs. of potatoes, 4 Ibs. beets,", "6 Ibs. spinach, 5 Ibs. turnips,", "7 Ibs. lettuce, Ye Ib. butter,", "4 Ibs. cabbage, Vz Ib. wheat flour,", "2 Ibs. salt codfish, y$ Ib. cheese.", "MILK AS A LIQUID", "Milk coagulates and becomes a solid in the stomach and should not be regarded as a drink but as a food. It should not be swal- lowed down rapidly, but sipped slowly, as the faster the milk is swallowed the larger the curds in the stomach and the harder to digest. Procure the very best.", "There are special methods of varying milk in the diet. Taste may be altered by heating or adding seasoning, spices, coffee, co- coa, mineral water.", "SOME KINDS OF MILK", "Whole Modified", "*Koumiss *Lactic acid", "*Buttermilk", "* These milks are good in digestive disturbances as the lactic acid bacteria (flavorable bacteria) destroy the putrif active bac- teria, which are harmful bacteria, which produce a disturbance called intestinal intoximia. This comes when the food remains in the intestines for a long time.", "FOOD FOR YOUR CHILDREN", "Help your child to grow big and strong", "Uncle Sam is determined to save our babies. America has been startled by the physical defects of the young manhood re- vealed by the selective draft and, therefore, the government has started a campaign to free the rising generation from like dis- ability. It is a startling fact that according to records the sol- dier has seven times more chances for living than an American baby during the first year of its life.", "The most desirable foods for children are milk, eggs, beef- steak, mutton chop, roast lamb and chicken, baked, boiled or steamed vegetables, fruits, custards, junket, rice pudding, tapioca, gelatine, milk, water, cocoa.", "88 \"Win the War\" Cook Book", "The following should not be given to children: Dried or salted fish or meat, fried or sauted foods, raw vegetables, fresh and rich preserves, tea, coffee, or alcoholic drinks.", "Here's Good Food for a Real Youngster's Day", "A good breakfast to start him off: Milk, corn meal mush, apple sauce. It makes him fit for school and fit for play.", "MILK, and plenty of it, makes him grow — a quart each day if you can. Put it on his cereal and in his soup. Make it into puddings or custards for him. Try the recipes on the next page and watch him smile.", "WHOLE milk is best, of course, but skim milk is good if there is a little butter in his meals. Cottage cheese is good, too.", "NO COFFEE OR TEA— not even a taste. Leave them for the grown-ups. Milk, cocoa, not too strong, and fruit juices are the drinks for children, and plenty of water always.", "FRUIT they enjoy, and they need it, too; baked apples, apple sauce, thoroughly ripe bananas, prunes, oranges, etc. Give them vegetables, fresh or canned. Plenty of fruits and vegetables tend to prevent constipation. Use proper food and do not depend upon laxatives.", "OTHER FOODS a child needs: Whole wheat bread, not too fresh corn bread, well-cooked oatmeal, corn meal, rice. They help make strong boys and girls. Some fats, butter or margarine or meat fats on his bread or in gravies. An egg, perhaps, particu- larly if he doesn't get his full quart of milk, or he can have a little meat or fresh fish, but he does not need much.", "SWEETS are good for them — the right kinds at the right time. Dates, raisins, stewed fruits, simple puddings, sugar cookies are better than candy. Give them at meal times.", "Betweeen meals let them have bread and butter, a cracker or fruit. They won't spoil the appetite, and candy will.", "PLAN MEALS LIKE THESE", "Here are two sets of the right kind for your youngster. Grown people will like them, too. If sometimes these seem too much work, bread and milk alone will make a good meal.", "Meat Savers 89", "No. 1 No. 2", "Apple sauce, Stewed prunes,", "Oatmeal with milk, Cocoa (weak),", "Milk to drink. Toast and butter.", "No. 1 No. 2", "Stew, with carrots, potatoes, Fish, with white sauce,", "and a little meat, Spinach or any greens,", "Whole wheat bread, Corn bread,", "Creamy rice pudding1, Milk to drink. Milk to drink.", "No. 1 No. 2", "Cream of bean soup, Baked potato,", "Crackers and jam, Apple Betty,", "Milk. Milk.", "90 \"Win the War\" Cook Book", "Your Child Must Have the Best of Foods", "GOOD DISHES FOR CHILDREN", "These dishes are good for children and grown-ups, too. The re- cipes provide enough for a family of five.", "MILK-VEGETABLE SOUPS", "1 qt. milk, 2 cups thoroughly cooked vege- 21/£ tbsp. flour, tables, finely chopped,", "2 tbsp. butter or margarine mashed or put through a", "or other fat, sieve. Spinach, peas, beans,", "1 tsp. salt, potatoes, o r asparagus", "make good soups.", "Stir flour into melted fat and mix with the cold milk. Add the cooked vegetables and stir over the fire until thickened. If soup is too thick, add a little water or milk.", "RICE PUDDINGS", "1 qt. milk, y2 tsp. salt,", "y$ cup rice, % tsp. ground nutmeg or cinna-", "y$ cup sugar, mon.", "% cup raisins or chopped dates,", "Wash the rice, mix all together and bake three hours in a very slow oven, stirring now and then at first. This may be made on top of the stove in a double boiler, or in a fireless cooker. Any coarse cereal may be used in place of rice.", "For more suggestions send to the U. S. Department of Agricul- ture for Farmers' Bulletin, \"Food for Young Children.\" It tells more about feeding children and the reasons why right food is so important. It shows every mother how to give her children their chance in life.", "U. S. Food Leaflet No. 7.", "Reference, Holts' \"The Care of Feeding Children.\"", "Mrs. Rose, \"Feeding the Family.\"", "Meat Savers 91", "To make good sauce is to be master of an art. It requires great care and attention to the smallest detail. A sauce is intended as an accompaniment to meat, fish, vegetables or dessert with which it is served, and should be in perfect harmony with it. It should never be so prominent in flavoring as to overbalance the flavor of the food. Certain sauces are associated with certain particular foods. Mint sauce with lamb, caper sauce with mutton, cran- berry sauce with turkey, and Hollandaise sauce with fish. Color adds to the attractiveness of a sauce and may be obtained by the addition of browned flour, caramel or fruit vegetable juices.", "GENERAL RULES FOR MIXING", "The thickening material must be separated by mixing with either fat, cold liquid or sugar before heat is applied. Use an equal amount of fat, double amount of liquid, double amount of sugar. Either the thickening material is cold, the liquid is hot, or the thickening material is hot and the liquid is cold. When the two parts of the sauce are mixed the sauce must be stirred until it thickens. Mix the salt with the flour.", "METHODS OF MIXING", "1. Hygienic — Mix the thickening material with the cold liquid, stir into the heated liquid. Stir until the starch is cooked 3-5 min- utes over direct heat, 15-20 minutes in double boiler when milk is used. Add butter just before serving.", "2. American — Mix thickening material with fat. Heat liquid and stir into it the thickening material. Cooked as the first method.", "3. French— Heat the fat and stir into the thickening material. Add the cold liquid and cook 3-5 minutes over direct heat.", "Win the War\" Cook Book", "§ § i— i", "*~* £JD", "CU 4-1", "+-> 03 ;", "•^ be 4-1", "4-J •— ~*", "\"~i O", "f^ HH", "^2 co CU", "HH CO", "HH CO", "*-HH *~ri ^ ^3", "IH 13 ^ W «>", "dj . CU co cS b*, J-H", "S co «", "03 cu g G > S", "_G _O 3", "'G \"u e!", "§ J i o 1", "^ . ^ ^ • ^ ^D", "f^ , f-j ^ FT~V ^^J _, ^", "— v 4—* J> • *— • ^ ^-r-.", "co J2 cj", "*-> ^ o •„ ^ o ,_", "4-1 v* rt", "HH HH xi v^:; o J2 >-2", "HH CO\\ CO", "3 \" j-i rt cu cu r^ <u G", "^ > £ £ cT>", "OH OH OH OH OH OH", "5-1 ? 4-1 ._H \"\"~ OS", "OH OH OH OH", "3333 CJ CJ CJ CJ", "CJ CJ U CJ CJ O f", "HH HH HH HH", "Meat Savers 93", "CREAM SOUPS", "Use equal portions of sauce and stock with pulp of cooked food. This is obtained by pressing through a sieve. Combine and re- heat.", "CREAMED DISHES", "Use equal portions of sauce and food to be creamed. Pour the sauces over the food and reheat, if necessary, in double boiler.", "SCALLOPED DISHES", "Use equal portions of sauce and food. Place alternate layers in a buttered dish. Cover with buttered crumbs. Reheat and brown in the oven.", "Use equal portions of sauce and food with 3 eggs to each cup of sauce. Add the egg yolks to the sauce. Mix with the food. Fold in the egg whites and bake in buttered baking dish set in a pan of hot water.", "CROQUETTES", "Use equal portions of sauce and food. Mix and cool. Shape roll in crumbs slightly and add 1 tablespoonful of water or milk.", "94 \"Win the War\" Cook Book", "The Nature of the Nutrients in eggs is of almost as much in- terest and importance as their amount. The fact that when an egg is kept at a proper temperature for about three weeks, with- out the addition of anything from without, it produces a chick so well developed as to begin to walk and eat the same food as the adult, suggests at once that the egg must contain substances which are very efficient as sources both of the energy and the materials for growth and development. Children from one year to twelve years should not be deprived of the growth-determining substances, namely, vitamines in eggs and milk and butter; eggs contain the iron for the anemic.", "7-8 eggs— 1 pound of meat of food value.", "See effect of heat on protein.", "Eggs are used as", "1. A meat substitute.", "2. A flavor.", "3. A leavening agent.", "4. A thickening agent.", "5. A clarifying agent.", "Cookery of Eggs.", "1. As leavening agents.", "The egg white of a beaten egg is full of air bubbles surrounded by the cell wall of protein. The air is a gas and expands with heat, thus making the substance (as in cake) light.", "2. Thickening agent.", "Heat coagulates the protein of the egg, thus forming a thickened mass (as in custards). Egg as a thickening agent is equal to 1 tablespoonful cornstarch.", "3. Eggs act both as a leavening and flavor in quick breads. They can be omitted in these foods. The flavor may be omitted when eggs are high by using good brands of desiccated or pow- dered egg.", "4. As a clarifying agent. The albumen surrounds and coagu- lates around the coffee grain, making coffee grain heavy, and it settles to the bottom of the pot in which it is cooking.", "Meat Savers 95", "Note: Add a speck of salt to egg white; it toughens the pro- tein (albumin) just a little and makes it beat up better. Percentage Composition:", "White: Yolk:", "Water 76.2% Water 45.5%", "Protein ___. 12.3% Protein 15.7%", "Fat .2% Fat 33.3%", "Ash 6% Ash ___ 1.1%", "Mineral matter or ash: Sulphur, phosphorus, hydrogen, sulphide. The blueish-green coating around the yolk of a hard cooked egg is due to the mineral matter. Because of the mineral matter (bone and nerve building materials) eggs are good for growing children. They contain all the necessary elements in the right proportion for growth.", "Testing Eggs:", "A good fresh egg", "1. Has a rough shell.", "2. Is clear when held to a light.", "3. Sinks in water.", "4. Has no sound of movement when shaken.", "Methods of Preservation:", "1. Coating shell (paraffine).", "2. Putting eggs in lime water.", "3. Putting eggs in brine.", "4. Packing in bran or salt.", "5. Water glass solution.", "6. Cold storage. 30-40° F.", "Note: Eggs in water glass have been known to keep S1/^ months and taste just as good as fresh eggs.", "Methods of Cooking Eggs:", "Soft Eggs.", "1. Soft boiled: place egg in boiling water, cover and remove to place where water will keep hot, but not boil, 8-10 minutes. 180° F., 87° C.", "2. Put in boiling water and boil vigorously from 2-3 minutes. (This toughens protein; is not a good method.)", "3. Put egg on in cold water and bring to a boil and egg is done.", "96 \"Win the War\" Cook Book", "Hard Eggs.", "1. Place egg in boiling water and remove to warm place for 40 minutes (double boiler).", "2. Put eggs on in cold water and boil 30 minutes (not a good method).", "Note: Place egg after cooking in cold water, this allows the egg to shrink from shell and lining.", "Always wash eggs before breaking open or cooking. The shells are dirty and covered with bacteria.", "RECIPE FOR WATER GLASS", "V2 part syrup of Calcium Silicate, 10 parts water.", "BREAD OMELET", "3 eggs, % tsp. salt,", "y2 cup milk, Vz tsp. pepper,", "% cup crumbs, 1 tbsp. oleo.", "Soak bread in milk, add beaten egg yolks and seasonings. Fold in beaten whites, cook and serve as plain omelet.", "Anna Jensen, St. Joseph, Mo.", "DRIED EGGS", "The method of using the dried egg is very simple. One slightly rounded tablespoonful is equivalent to one average-sized egg. This amount soaked for half an hour in 3 tablespoonfuls of water may be used in place of one egg. The egg will soften up more easily and be ready more quickly if stirred with fork at intervals.", "Substituting on this basis, one may use dried eggs in any re- cipe for cakes, cookies, muffins, custard, cooked salad dressings, etc., in which the whites and yolks are not separated. The follow- ;ng ways of using dried eggs are suggested:", "SCRAMBLED EGGS", "4 tbsp. dried eggs soaked in V± can milk,", "% cup water, Salt,", "1 tbsp. butter sub., Pepper.", "Soak egg and beat well, add milk, salt and pepper and cook in", "Meat Savers 97", "the hot fat. This amount serves four people. The food value will be increased if the egg is soaked in one cup of skim milk.", "Custards are combinations of milk and egg sweetened and flavored. Because of the protein present they should be cooked at a low temperature. This is accomplished by steaming or by bak- ing in^ molds set in pans of water. Custards are classified accord- ing to the method of preparation. There are two kinds, steamed and baked.", "To Combine a Steamed Custard scald the milk and pour it over the egg which has been beaten with the sugar and salt. Return the mixture to the double boiler and steam, stirring constantly until done. Add the flavoring just before removing from the fire.", "To Combine a Baked Custard, beat the egg with the sugar and salt. Add the cold milk and flavoring. Pour into molds and set in pans of water and bake until done.", "To Test a Steamed Custard, lift the spoon from the mixture. Jf the spoon is coated the custard is done.", "To Test a Baked Custard, insert a knife. If it comes out clean the custard is done.", "SOFT CUSTARD", "2 tbsp. dried eggs soaked in l1^ cups milk, y3 cup water for 20-30 min. % cup (4 tbsp.) honey or syrup,", "or 1-2 eggs, Flavoring.", "Add the syrup to the milk; beat in double boiler, and when hot, add the egg well soaked and beaten. Stir while cooking, and when custard has thickened, strain it so that any particles of dried egg not soluble will be removed. It will be found that the amount of insoluble matter is very little greater than in a custard made with fresh eggs.", "BAKED CUSTARD", "2 tbsp. (slightly rounded) of 1 cup milk,", "dried eggs soaked with % cup honey or syrup, ^3 cup water, or 2 eggs, Flavoring.", "Combine as in the soft custard, strain, add flavoring and bake in an earthenware or granite baking dish in a slow oven until \"set.\" Attractive when baked in ramekins and served individually.", "the War\" Cook Book", "CU tif", "seasoning lortening, table us", "shortening butter substitute", "seasoning butter substitute", "shortening, frying, sauteing", "bo G '53 M)", "4-> G", "frying, sauteing shortening", "frying, sauteing, shortening", "4_J rt • -< CO", "substitute for butter in cooking", "iubstitute for oliv< il in salad dressing and frying", "oleomargarine", "• r-« *", "O 4-1 l-l 4-1", "CO P^>", "'Q.- CJ P", "CU r* 1— . *^", "*^ \"\"* G", "\"co O G °° cj", "72 cu S J", ". 4J 1-", "M-H G cu o", "CU 4->", "ottonseed o; f . fat hog fa", "egetable fa' hydrogen", "refined ottonseed o:", ",, , p,", "O rt G bo", "ocoanut oil en", "^ ^Q i-", "Fats and Butter Substitutes", "Note: Dairy butter has food value vital to children, therefore use it on the table as usual. Use vegetable oils, as olive, cotton seed and corn oil. Save daily one-third of an ounce of animal fat. Waste no soap, it contains fat and the glycerine necessary for ex- plosives. You can make scrubbing soap at home, and in some localities you can sell your saved fats to the soap maker, who will thus save our needed glycerine.", "U. S. Food Administration.", "HOW TO SAVE FATS", "Bab Bell,", "Extension Assistant Professor of Home Economics,", "Missouri University", "Fats are derived from two sources — animal and vegetable. Animal, such as lard, butter, cream, beef fat, mutton fat and poultry fat. Vegetables, such as corn, cotton seed, olive, peanut, cocoanut, soy bean and sesame oils.", "Formerly more animal fats than vegetable fats have been used. Butter and lard were plentiful, accessible and in convenient form for household use. The average housekeeper depended upon them to the exclusion of all other forms of fat. Since there is a short- age in these particular fats, housekeepers must learn (1) to economize in the use of these by cutting down the amount of fat used; (2) to substitute wherever possible vegetable fats in place of animal fats.", "Since the conservation of fats in the home is a very important means of increasing the supply needed for exportation and home use, it becomes imperative that housewives should have a thor- ough knowledge concerning their composition, food value, digesti- bility, uses in cookery and general rules for conservation.", "\"[I'm the W'i>-\" Cook Book", "O> ••- <", ">o vo C", "I C", "I C", "O C* T", "vo LO u", "h <N i <>", "-i T:", "h ^", "h r", "h T", "h T", "h r", "h T", "c^ r*", "ui m O", "OO OO QC", "N g", "HH 1— 1 T", ">— i ON r*", "i— i i—", "J? «", "^ fr. CJ c", "pq O PC", "Fats and Ilxftcr Snhxtil/itc* 101", "Food Value: From this table the comparative food value of fats in general is seen. It should be remembered that fat yields two and one-fourth times as much energy for the body as equal weights of carbohydrates or protein. More and more is the im- portance of fat in the diet being recognized. Thirty per cent of the total number of calories needed in the diet should be furnished by fat. In the ordinary diet this is approximately four table- spoonfuls or one-fourth cup.", "The digestibility of fat is of more importance, especially when making substitutions. Generally speaking, animal fats and vege- table fats are equally digestible. Recent investigations have shown that there is very little difference in the digestibility of fats that have a melting point below body temperature. While the eating of large quantities of fat may retard the digestion of food, it is unlikely that any serious discomfort will be felt if it is pre- pared intelligently. Fats in general are completely digested, but require a longer time than most foods.", "Butter: Butter is the most widely used of all fats. It has been estimated that from 17 to 18 pounds per person are consumed yearly. There are many good and wholesome butter substitutes on the market which may be used both for cooking and table use. However, if these are used exclusively in the feeding of children, care should be used that the supply of whole milk should not be decreased. Whole milk and butter contain certain substances essential to growth which are entirely lacking or present in small quantities in butter substitutes.", "Oleomargarine: Oleomargarine is a name given to butter sub- stitutes made by churning fats other than butter with milk or cream. The principal fats usuallv used in the manufacture of oleomargarine are oleo oil made of beef fat and neutral lard made of leaf and cotton seed oil. Oleomargarine is a good, wholesome product, and there should be no objection to its use if it is proD- erly labeled. The best grades of oleomargarine contain nearly one-third as much of the growth-promoting substances (vita- mines) as butter does.", "Beef Fat: Beef fat is harder than lard and has a more pro- nounced flavor. For these reasons it is not used extensively in cooking. However, in certain dishes, finely chopped unrendered suet is used, and in some countries drippings from the cooked", "102 \"Win the Wat-\" Cook Book", "beef or rendered beef suet are used in place of butter on bread.", "Suet alone is of a hard consistency, but a good and satisfactory compound may be had by mixing cotton seed oil, corn oil, etc., with suet. Mix one part of oil with two or three parts of rendered suet. If V2 cup of skim milk be added to 1 cup of suet before rendering, the flavoring is improved. In summer, suet may be added to lard in small amounts in order to have a harder fat.", "Lard: Lard is one of the most commonly used animal fats. It is made from the fat of hogs and heretofore has been plentiful and comparatively cheap. Owing to the fact that most women are in the habit of using lard, it is somewhat difficult to accustom them to the use of vegetable oils and fats.", "Cotton Seed Oil: Cotton seed oil is obtained from the seeds of the cotton plant. One ton of seeds yields 50 gallons of oil. Prep- arations made of cotton seed oil are sold in the liquid form, Wes- son oil being a typical example. In addition, cotton seed oil is treated chemically to form hard fats, such as Snow Drift, White Cliff, Crisco, etc. All of these compounds have been found to be good and wholesome products. Combinations of cotton seed oil and animal fats are also on the market. The label on all pack- ages gives the ingredients.", "Corn Oil: This oil, which is made from corn, has only lately «\"ome into general use for food purposes. It is a wonderful sub- stitute for olive oil. Has a good flavor. May be used in all kinds of cooking.", "Peanut Oil: The oil made from peanuts is comparatively new in this country, since peanuts have been disposed of in other ways. Its use in cookery is very limited at the present time.", "Olive Oil: Olive oil is prepared from the olive fruit, and is one of the oldest oils now in use. The flavor depends upon the variety of olive, ripeness when picked, manner of handling, length of time of storage, etc. The extensive use of olive oil is due to its flavor. Olive oil has no more food value than the other oils. Its high price is due to its flavor alone.", "All fats have advanced in price, yet a great saving may be ac- complished by investigating the available fats on the market, their composition and their prices. As a general rule fats are less expensive when purchased in large quantities. A decided sav-", "Fats and Butter Substitutes 103", "ing may be made by purchasing both oils in gallon receptacles and harder fats in corresponding amounts.", "Many commercial fats are sold with the statement that one- third less may be used than lard. This statement is somewhat misleading. One fat should be substituted for another according to its composition. All 100 per cent fats given in the table on the composition of fats may be used interchangeably. Approximately seven-eighths as much of these fats will substitute for butter and oleomargarine.", "Savory Fats: Savory fats may be made when undesirable flav- ors are to be eliminated. Usually strong seasonings, such as thyme, sage, marjoram, summer savory, bay leaves or onions are added to unrendered fats, having pronounced odors or flavors like those of beef or mutton.", "These seasonings mask the strong original flavors. Render in a double boiler and strain carefully through a cloth so that all bits of herb are removed. Adding salt after rendering improves the flavor.", "Savory fats may also be prepared from rendered fats by adding the seasonings, heating the mixture and straining.", "Fats with strong flavors, such as suet and mutton fat, may be improved by heating with water, milk, or charcoal. If charcoal is used, all pieces may be removed by straining through a heavy cloth.", "Care of Fats: All fats which are to be stored for some time should be protected from heat, light and air, in order to prevent them from becoming rancid. Keep in tightly covered receptacles and in a cool, dark place.", "In summer time scraps of fat which are saved should be ren- dered promptly to prevent them from becoming rancid. It is also important in rendering or clarifying fats that all moisture be driven off, since molds are very apt to grow if fats contain mois- ture.", "Keep butter, oleomargarine and other butter substitutes in a cool place away from food having strong odors, since odors are readily absorbed by these fats. Store the oils in closed cans or bottles wrapped in paper in a cool place — the refrigerator is pref- erable.", "104 \"Win the War\" Cook Book", "How to Render Fats: Chop in small pieces or put through a meat chopper, heat in a double boiler until all the fat has melted. The use of a double boiler prevents too high a temperature. If fat is over-heated it will become rancid. Strain through a cloth, heat again to sterilize and drive off moisture.", "How to Clarify Fats: Method I: Melt the fat with an equal proportion of water in a double boiler. Strain through a cloth. When cold remove the layer of fat from the water.", "Method II: Follow directions given in I, using sour milk. Flav- ors and odors are modified.", "Method III: Follow directions in I, adding several pieces of clean hardwood charcoal. If beef fat is being clarified, the yellow color is removed and a white odorless fat is secured.", "In many homes the practice of making soap from drippings, trimmings, etc., has long been the custom. At the present time when fats are so scarce every effort should be made to utilize every particle for good. If the scrap jar is watched carefully, no fats will be available for soap making.", "Many people are eating more fat than their bodies require. This extravagance means that our soldiers and the working people, who need generous amounts of fat, will be denied this necessity. If everyone realizes the seriousness of the situation and will cut down on his daily allowance of butter, cream, oil and cooking fat, a large amount of fat will be saved.", "SUGGESTIONS FOR FAT CONSERVATION", "1. Eat just enough fat to supply body needs. Thirty per cent of the total number of calories in the ration is sufficient, or four level tablespoons.", "2. Leave no fat on the plate. This means fat from meat as well as butter.", "3. Use pure butter on the table, especially for children, but sparingly for cooking.", "4. Do not use it in cooking.", "5. Peanut butter, jellies, or nut and fig paste are excellent sub- stitutes.", "6. Use vegetable fats (made solid by treating commercially with hydrogen).", "7. Use vegetable oils for frying and salad dressings.", "Fats </i/<l Ittifler Substitutes 105", "8. Make gravies to conserve the flavor of the extractives and the food value fats from meats.", "9. Keep all rinds of bacon and salt pork. Use as seasonings when cooking cabbage, greens, vegetables, soups, etc.", "10. Save all trimmings from beef, pork, mutton and fowl. Ren- der and use in cooking.", "11. Keep a small jar for bits of fats, drippings or gristles. When a sufficient amount has been collected, render the contents.", "WAR BUTTER", "How to make 2a/4 pounds of butter out of 1 pound, of Vz pound.", "1 Ib. butter, 1 tbsp. gelatine.", "1 pt. rich milk,", "Method No. 1. Cream butter. Put small amount cold milk with gelatine. Heat rest, pour over soaked gelatine. Add to butter, heat until it begins to thicken, place on platter by spoonful to thicken. 1 pound makes 2*4 pounds.", "V2 Ib. butter, V2 Ib. whole milk.", "1 tsp. salt,", "Method No. 2. Churn 2 minutes. Can be done with mason jar and spoon beater, ice cream freezer, Daisy churn.", "Use little pastry when you do make pies, use one crust instead of two.", "Try the New England deep apple pie, with only one top crust.", "Use the vegetable fats instead of animal fats in making pastry.", "If vegetable oils are used the quantity of fat may be reduced by one-third; that is 2% tablespoonfuls of oil to 1 cup of flour is sufficient. The oil itself helps to moisten the flour so that very little water is necessary. The dough should be made as dry as possible to make a tender pastry.", "U. S. Food Administration.", "CONSERVATION OF PIE CRUST CORN MEAL CRUST", "Grease a pie plate well. Cover with raw corn meal, giving the plate a rotating motion so that an even layer of the meal will", "106 \"Win the Wai\" Cook Book", "stick to the plate about 1/16 of an inch in thickness. Fill the plate with pumpkin pie mixture. Bake in hot oven.", "OATMEAL CRUST", "2 cups finely ground oatmeal, 1 tsp. salt.", "I cup boiling water,", "Scald the oatmeal with the water. Add fat and mix thoroughly. Roll very thin and line small pie or tart tins with the mixture. Bake in hot oven. Fill with apricot marmalade or other thick mix- ture. If desired spread a meringue on top and brown in the oven.", "MEATLESS MINCEMEAT", "Another culinary triumph in the art of food conservation has been brought to the attention of housewives of the country by the National Emergency Garden Commission as a worthy companion of pumpkinless pumpkin pies and gingerless ginger bread. The new mincemeat, officially described as \"camouflage,\" was tried on 500 troops on a transport, who pronounced it perfect and called for more. Half a package of raisins, half a pound of prunes stewed with lemon juice and peeled; % cup of sweet cider, 4 table- spoonfuls or brown sugar. Chop raisins and prunes together and the result is said to be a meatless mincemeat pie in accord with the Food Administration's meatless Tuesday.", "MOCK MINCEMEAT (No Meat) To Be Baked in U. S. Food Administration Crust", "II cups chopped green to- cups water,", "matoes, 5 cups brown sugar,", "cups chopped apples, % cup suet,", "l1/^ cups vinegar, 1 tsp. salt.", "2 packages raisins, 2 tbsp. mixed spices (allspice, cloves, cinnamon and nutmeg),", "Grind tomatoes, add salt, drawn over night through bag. Mix all ingredients and cook slowly for 2% hours.", "Note: Best results are obtained by using- fireless cooker, and cooking 6 or 7 hours. Mrs. R. J. Winters.", "BRER RABBIT OLE SOUTH MOLASSES PIE A Southern Pie That Will Make Any Cook Proud", "1. Boil 2 cups of Brer Rabbit Molasses and 1 tablespoonful of butter.", "Fats and Butter Substitutes 107", "2. Break 4 eggs in bowl or pan; add pinch salt; beat until well mixed.", "3. Pour the molasses over the eggs, stirring briskly.", "4. Have pie pans lined with crust. Pour in and bake. This makes two pies. If you wish to make but one pie, equally divide the ingredients.", "PREPARATION AND PROPERTIES OF SOAP AND EQUATIONS SHOWING THE REACTIONS", "Natural fats and oils are essentially mixtures of stearin, pal- mi tin and olein. Beef and mutton fat are chiefly stearin, lard is mainly palmitin and olein, and while oils, such as olive, are chiefly olein, stearin and palmitin are solids at the ordinary temperature, but olein is a liquid.", "Tallow is chiefly stearin, but human fat and palm oil are largely palmitin. The soft and liquid fats and oils contain considerable olein as a rule. The proportion of the olein determines the con- sistency of the fats and oils. Thus olive oil contains 72 per cent of olein (and a similar fat) and about 28 per cent of stearin and palmitin.", "Butter consists of fats corresponding to the following acids: palmitic, stearic, oleic, butyric, capric and caproic. The last three, together with traces of other substances, give butter its pleasant flavor. Oleomargarine and other substitutes for butter resemble real butter very closely in composition.", "C3H3(OH)3.", "Glycerine is a thick, sweet liquid. It is used to make nitro- glycerine. It is also used as a solvent, a lubricator, a preservation for certain foods as a sweetening substance in certain preserves and candy.", "Glycerine is a by-product in the manufacture of soap. Glycer- ine is an alcohol and for this reason is often called glycerol when treated with a mixture of concentrated nitric and sulphuric acids it forms nitroglycerine (C3H5(ONO,)3). This is a heavy oily liquid, a well-known explosive and an ingredient of other explosives.", "When mixed with infusional earth, fire and sand and even saw- dust it is known as dynamite.", "108 \"Win the War\" Cook Book", "HARD SOAP", "1. Stearin (beef or mutton fat)-|-Water— glycerine-|-stearic acid. Stearic acid-{-sodium chloride=sodium stearate, or (hard soap)", "-(-Hydrochloric acid.", "2. Stearic acid-|-sodium hydroxide— hard soap and water.", "SOFT SOAP", "Stearin (beef or mutton fat) potassium hydroxide— soap and glycerine.", "HOME METHOD OF MAKING SOAP", "Empty the contents of a can of lye into a stone jar, pour over it 2% pints of cold water and stir until lye dissolves. Set aside until the temperature is not over 80° F. or 262/3° C. Melt 5% pounds of clean greasy tallow, or lard, and set aside until the tem- perature is 120° F. or 49° C., slowly pour dissolved lye into the grease, stir until lye and grease are thoroughly combined and mix- ture drops from stirrer like honey. Stir slowly but not too long, or you may separate the lye; from 5 to 15 minutes is enough, ac- cording to grease and weather. Pour into a mold, set away for a day or two, empty out and cut up as desired.", "SALADS Vegetable Oils", "Salads are divided into two groups, dinner salads and the more substantial salads served at supper and luncheon in the place of meats.", "Fruit salads are much out of place in the dinner menu unless they figure as the last course, when they are served with crackers, cheese and coffee. This is an unusual custom that is rapidly growing in popularity. Fruit salads are naturally sweet, and when followed by a dessert, the palate is not apt to become clogged with sweet. As a general rule sweets and savories do not mix, although occasionally they may be blended as currant or orange salad with game. These exceptions must, however, be introduced with sparing hands, as they often strike a discordant note.", "The heavy salad, swathed with mayonnaise or boiled dressing, is entirely out of place at dinner, because it overloads the menu with fat. Only those salads of green vegetables should be selected, like lettuce, beets and cabbage, tomatoes and cress, asparagus, etc., French dressing with variations alone being suitable.", "Fats and Butter Substitutes 109", "Heavy salads fit into light luncheon better than into any other meals, and may often form the main dish, while a fruit salad is always acceptable in place of dessert.", "Salads are of exceeding importance in metabolism.", "The green vegetables and fruits contain the so-called inorganic elements as mineral salts, which must exist in the body and take part in functions in at least three different ways: (1) as the con- stituents which give rigidity and comparative permanence to the skeleton; (2) as essential elements of the protoplasm of the active tissues; (3) as salts held in solution in the fluids of the body, giving these fluids their characteristic influence upon the elasticity and irritability of muscle and nerve supplying the material for the acidity or alkalinity of the digestive juices and other secre- tions and yet maintaining the neutrality of slight alkalesence of the internal fluids as well as their osmotic pressure and solvent power.", "Left over greens, vegetables, string beans, peas, carrots, turnips, cauliflower, cooked spinach, beets and leeks may take their place in the dinner salad. Use them mixed, alone, or as a garnish for lettuce.", "The oil used in the salad dressings has much food value. It is a heat and energy producing substance.", "MAYONNAISE DRESSING", "2 eggs (yolks), 1 tsp. salt,", "2 cups Mazola oil, 1 tsp. mustard,", "2 tbsp. vinegar, Dash cayenne. Juice of 1 lemon,", "Set the mixing bowl in a pan of chopped ice and have ingredi- ents very cold.", "Mix the seasonings and add to the beaten yolks of the eggs. Beat with a small wooden spoon or silver fork. At first add the oil drop by drop, beating vigorously. When too thick to beat, add 1 teaspoonful vinegar. Continue to add the oil slowly, alternating with the vinegar and the lemon juice until at least ^ cup of oil has been added. Onion juice may be added if desired.", "If the oil is added too rapidly the dressing separates and has a curdled appearance. This should never happen if the oil is added very slowly at first; but in case it does, put the yolk of another egg into a clean bowl and beat in the curdled dressing slowly.", "110 i \"Win the WW Cook Book", "After a half cup of oil has been added the dressing may be beaten with a Dover egg beater and the oil added more rapidly.", "NORWEGIAN MAYONNAISE", "Add a tablespoonful of anchovy paste to a half pint of mayon- naise dressing, stir in a tablespoonful of tomato catsup, ten drops of Worcestershire sauce and 2 drops of Tabasco. Use with broiled or fried fish.", "FRENCH DRESSING", "l/z tsp. salt, 1 tbsp. vinegar (malt or", "% tsp. white pepper, Tarragon preferred),", "Dash paprika, 3 tbsp. Mazola or other veg. oil.", "Mix the seasonings and stir into the oil. Add the vinegar and beat vigorously till the mixture thickens slightly.", "Green salads should be dressed at the time of serving. The flavor is improved if the bowl in which the salad is arranged is rubbed with a clove of garlic or slice of onion.", "A— 1 SALAD DRESSING", "Mix % teaspoonful of freshly ground pepper, ^ teaspoonful salt and one teaspoonful of prepared mustard. Then stir in 4 teaspoon- fuls of Mazola, and when blended, add 1 tablespoonful of claret.", "Serve it on any plain salad of lettuce, or a mixture of lettuce, chives and cucumbers. The lettuce should be washed several times, drained and wrapped in a napkin and laid on the ice until chilled and crisp. Do not slice the cucumbers nor chop the chives until just before serving.", "Put the salad into a bowl in any preferred way, the lettuce ar- ranged like an open head with a sprinkling of chives and a border of sliced cucumbers overlapping, or have the cucumbers diced and heaping in the center and the lettuce for a border. Add the dress- ing when serving, as the vegetables wilt quickly after the dressing is blended with them.", "HOLLANDAISE SAUCE", "Beat the yolks of 4 eggs and beat in gradually % cup Mazola or other vegetable oil. Add a/4 teaspoonful salt, dash of paprika and % cup boiling water. Cook over hot water, stirring constantly until thick, adding gradually the juice of Vz lemon. Chill before using. Serve with fish, or a fish salad.", "Fats and Butter Substitutes 111", "SAUCE TARTARE", "Make a mayonnaise dressing, using Tarragon vinegar. To each cup of dressing add 1 shallot, or small onion, chopped fine, 2 table- spoonfuls each of finely chopped capers, olives and cucumber pickles,", "1 tablespoonful chopped parsley and % teaspoonful powdered Tar- ragon.", "GREEN MAYONNAISE", "This is used frequently for apple salad, and is made by adding", "2 or 3 drops of apple coloring to ordinary mayonnaise, or it may be colored by adding finely chopped parsley rubbed to a paste.", "ITALIAN DRESSING", "Rub the mixing bowl with a clove of garlic, add the salt, Tabasco sauce, a teaspoonful of tomato catsup and stir until well mixed. Add 6 tablespoonfuls of Wessen oil or other vegetable oil, a tea- spoonful of grape or Tarragon vinegar; beat thoroughly and pour at once over sliced tomatoes on lettuce leaves. Serve with fried or broiled fish or lobster cutlets.", "WALDORF SALAD", "2 cups hard tart apples 1 cup celery (cut fine),", "(chopped), 1 cup English walnuts (chopped).", "Mix with French dressing or mayonnaise dressing made of vegetable oils.", "COMBINATION FRUIT SALAD", "1 grape fruit, 1 banana,", "2 oranges, 1 cup Malaga grapes.", "Pare the oranges and' grape fruit and remove from pulp in sec- tions, slice the banana and cut grapes in half and remove seeds. Mix with % cup sugar and set on ice for % hour. Arrange on let- tuce leaves and put a tablesponful of mayonnaise on the top of each salad.", "CHERRY SALAD", "Stone carefully large red cherries, arrange them neatly on crisp lettuce leaves, pour over French dressing made of vegetable oil and serve.", "112 \"Win the War\" Cook Book", "GRAPE FRUIT SALAD", "Pare the grape fruit, remove the white skin, and with a sharp knife take out the carpels, keeping them whole. Dish on Ro- maine or lettuce leaves, baste with French dressing and serve.", "CELERY AND GRAPE FRUIT SALAD", "Cut the fruit in thirds lengthwise, remove the pulp and cup up with an equal amount of crisp celery. Refill the shells with this mixture and garnish with celery tips. Serve with mayonnaise dressing.", "DATE SALAD", "1/2 lb. dates, ^ cup chopped walnuts or pe-", "2 slices pineapple, cans.", "ORANGE AND SMALL ONION SALAD", "Slice oranges and place small slices of tiny onions on the orange. Serve with French dressing.", "PINEAPPLE AND CHEESE SALAD", "Place large-sized slices of canned pineapple on crisp lettuce leaves and cover pineapple with Star Brand White Cheese or Neuf- chatel cheese forced through the potato ricer, and serve with French dressing. Garnish with olives or Maraschino cherries.", "WHITE SALAD", "% cup chopped celery, 4 tsp. gelatine,", "% cup shredded cabbage, 2 tsp. lemon juice,", "Vz cup nut meats, 2 tsp. sugar,", "2 slices pimento, 2 tsp. salt. 2 cups water,", "Make a liquid lemon jelly, add celery, cabbage, nuts and pimen- tos, mold, serve on white lettuce leaf with white salad dressing. In absence of white lettuce, salad may be garnished with parsley, cabbage leaf or celery.", "BANANA SALAD", "3 bananas, Vz cup chopped nuts.", "Peel bananas, cut in halves and fourths and place 2 pieces on crisp lettuce leaves, and sprinkle ground nuts over bananas and serve with mayonnaise dressing.", "Fats and Butter Substitutes 113", "ASPARAGUS SALAD", "Dish a bunch of well-boiled asparagus on a cold platter, pour over French dressing and serve.", "STRING BEAN SALAD", "Arrange carefully cooked string beans over lettuce leaves. Pour over carefully prepared Italian salad dressing and use at once.", "CABBAGE SALAD", "Cut a hard head of cabbage into halves and then with a cabbage cutter or sharp knife shred fine the desired quantity. Cover with ice water and soak for two hours, changing the water once or twice. At serving time, shake and dry cabbage in a towel, toss it lightly in the salad bowl. Pour over a well-made French dressing. Mix thoroughly and serve at once. This is one of the nicest of all the winter dinner salads. Chopped celery or celery seed may be added as preferred.", "CHIFFONADE SALAD", "This salad is made by mixing all green vegetables in season, and is frequently called \"The French Salad.\" Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a bit of tomato are mixed and covered with French dressing. The dressing is usually flavored both with onion and garlic.", "BOHEMIAN SALAD", "Cover the bottom of the salad bowl with crisp Romaine or let- tuce; arrange over the alternate slices of hard-boiled egg and boiled beets. Sprinkle with finely chopped onion, cover with Italian or French dressing, toss and serve.", "LETTUCE SALAD WITH CHEESE BALLS", "2 pkgs. Neufchatel cheese, tbsp. pecans, chopped,", "*/& tsp. onion juice, ^ tsp. salt,", "2 tbsp. lemon juice, % tsp. paprika. 1 tbsp. parsley,", "Mix all the seasonings with the cheese, make into small balls with butter paddles and serve with head lettuce covered with French dressing. For variation do not put the parsley into the", "114 \"Win the Wo r\" Cook Book", "balls, but chop more of it very fine and roll the balls in it very lightly.", "GREEN PEPPER AND PIMENTO CHEESE SALAD", "Stuff green peppers with pimento cheese, slice and lay on let- tuce leaves, serve with French dressing.", "SWEETBREADS SALAD", "Plunge a pair of sweetbreads into cold water as soon as they come from the market, and let stand 1 hour. Drain and put into salted boiling water to which has been added V2 tablespoonful of vinegar and cook slowly 20 minutes. Again drain and plunge into cold water, that they may be kept white and firm. Cut in cubes and mix with an equal measure of cucumber cut in cubes. Season with salt, pepper and paprika and moisten with dressing. Arrange in nests of lettuce leaves. For the dress- ing beat Vz cup of heavy cream until almost stiff, using an egg beater. Add 3 tablespoonfuls of vinegar very slowly, continuing the beating until mixture is stiff; season with salt, pepper and paprika.", "CHICKEN SALAD", "Use by measure twice as much chicken as celery. Cut the chicken in small cubes; do not chop it, and mix with French dress- ing. When ready to serve drain, add celery and mix with mayon- naise dressing. If boiled dressing be used, mix the chicken with part of that, adding more when ready to serve. Mayonnaise dressing can be used alone without French dressing if preferred.", "FISH SALAD", "Remove skin and bone from 1 can salmon. Mix with ^ cup finely cut celery and hard cooked eggs and cooked salad dressing, or mayonnaise, and serve on a bed of lettuce.", "LOBSTER SALAD", "Mix cold boiled lobster with nicely seasoned mayonnaise dress- ing, and serve on lettuce.", "CRAB SALAD", "Mix crab flake with mayonnaise dressing and serve on lettuce leaves.", "Fats and Butter Substitutes 115", "POTATO SALAD", "4 medium-sized cold boiled po- 4 hard cooked eggs, tatoes, 1 red onion.", "Cut potatoes into small, thin slices, add chopped onion and egg cut in quarters and sliced, moisten well with cooked salad dressing, to which cream has been added. Serve on lettuce and garnish with slices of egg.", "TOMATOES EN SURPRISE", "Peel small, solid tomatoes, cut off the stem and remove the core and seeds. Fill the tomato with crab flakes, put over a teaspoon- ful of lemon juice and turn them upside down on crisp lettuce leaves, cover with mayonnaise dressing and send to the table. Sardines may be substituted for crab flake.", "TOMATO ASPEC JELLY", "Stew 1 quart can of tomatoes until soft, cutting and mashing the pulp to hasten the process. Flavor by stewing with them ^ teaspoonful of mixed whole spices, 2 level teaspoonfuls of celery salt and 1 small Bermuda onion. Strain the tomato through puree strainer, and, if needed, add boiling water to make 2 cups of juice. Have ready Vz box of gelatine soaked in ^ cup of cold water until soft. Heat the tomato juice to boiling and add the soaked gelatine, stir until dissolved and strain it through fine cheese cloth. Pour it into ring mold, or into small cups or fancy molds, which have been first wet in cold water. Chill, and when firm and ready to serve, turn out on a nest of lettuce leaves and spread on top with mayonnaise dressing.", "STUFFED TOMATO SALAD", "Peel medium-sized tomatoes, remove thin slice from top of each, take out seeds and part of pulp, sprinkle inside with salt. Fill tomatoes with pineapple, cut in small cubes or shredded, and nut meats, using % pineapple and ^3 nut meats. Mix with mayon- naise dressing, garnish with mayonnaise, halves of nut meats and slices cut from tops, cut square. Serve on a bed of lettuce leaves.", "Any of the following mixtures may be substituted for the pine- apple and nuts:", "116 \"Win the War\" Cook Book", "Cubes of cucumber with tomato pulp mixed with boiled salad dressing or mayonnaise. Apple and celery mixed with any salad dressing. Shredded cabbage and green pepper mixed with boiled dressing or mayonnaise.", "K. S. A. C.", "FROZEN TOMATO", "2% cups tomato juice, 3 bay leaves,", "8 pepper corns, 6 cloves.", "l1/^ tsp. salt,", "Add spices to tomato, bring to a boil, and boil 1 minute. Press through a sieve and freeze as an ice. Serve with boiled salad dressing or mayonnaise.", "K. S. A. C. Cook Book.", "SOY BEAN SALAD", "One cup soy beans cooked and drained. Add one small onion chopped, 4 small sour pickles, paprika and celery seed, or % cup chopped celery. Serve with a boiled dressing.", "Sugar Substitutes", "Americans eat more sugar than other folks do; more than is really good for them. We have been using 4 ounces a piece daily, other people half as much, and now our allies are down to I ounce a day or less.", "One ounce a day (2 tablespoonfuls or 6 teaspoonfuls), that is all it takes to make a stock of 1,185,000 tons this year for our army and our allies. Saving that ounce a day is part of your war service.", "U. S. Food Administration. Your principal way of substituting for sugar is the diet.", "1. All the ripe fruits contain sugar. The amount varies from about 3 ounces or 6 tablespoonfuls per pound in fresh figs and plums to about Vz ounce per pound in watermelon.", "2. Dried fruits: If the water is driven off from fruits as in the drying process, the sugar becomes more condensed than it is in fresh fruits.", "3. Syrup may replace sugar in most recipes; give the children syrup, honey, molasses, preserves. It is better for them than candy.", "Sorghum molasses l1/^ cups is equiv. 1 cup sugar.", "Corn molasses 1^ cups is equiv. 1 cup sugar.", "Honey 1^5 cups is equiv. 1 cup sugar.", "Maple syrup iy2 cups is equiv. 1 cup sugar.", "4. Add more salt to cereals in cooking them. This saves the amount of sweetening necessary at time of serving.", "Note: 1. When using honey in place of molasses in any re- cipe, use less soda, according to the acid in the honey. When in doubt use less. 2. Do not substitute vegetable syrups or preserves in the regular diet of the child. These are lacking in vitamines or \"growth determiners,\" which are absolutely vital to the physical development of the child. Butter, eggs and fresh fruits are rich in vitamines and are essential. 3. To replace 1 cup sugar by P/4 cups molasses, subtract */4 cup from the liquid called for in the recipe. See table of syrups composition and apply to other syrups.", "To test the stages of syrups in candy cooking.", "These tests are made by dropping a small portion of the syrup", "118 \"Win the War\" Cook Book", "into cold water. Each stage or test corresponds to a definite tem- perature as indicated by the thermometer.", "Soft Ball — When mixture will make up into soft ball, 236° F. or 113° C.", "Hard Ball — When mixture forms a firm, or rather hard, ball, 230° F. or 123° C.", "Soft Crack — When mixture becomes crisp and too hard to form a ball, 260° F. or 127° C.", "Hard Crack — When mixture will crack or break when crushed between fingers, 290° F. or 143° C.", "Caramel — A fifth stage is known as the caramel stage. This may be reached by boiling the syrup beyond the hard crack stage or by melting dry sugar over direct heat. The test for this stage is a golden color, 348° F. or 176° C.", "EAT LESS SUGAR Mary E. Robinson Missouri University", "The average American eats approximately 90 pounds of sugar a year. This includes not only the amount eaten at the regular meals, but also that taken between meals in the forms of candy, cakes, ice creams and soft drinks.", "Sugar is used as a source of energy for the body. When eaten in excess, it tends to ferment and cause digestive disturbances. The average amount of sugar which may be eaten by an adult per day is four tablespoonfuls or four tablespoonfuls of honey, 3% tablespoonfuls of syrup or four tablespoonfuls of molasses. How- ever, soldiers on long marches, athletes or school children may use more sugar in the diet than less active persons of the same size and weight. In the case of children there is danger that in eating too much sugar, especially in the form of candy, the appetite will be dulled for more wholesome foods and a lack of mineral matter in the diet will result.", "The following table gives the composition of the sugars and syrups in common use:", "Sugar Substitutes", "•u o fi ° ^ r-", "o ^w CX", "S S", "120 \"Win the War\" Cook Book", "SUGGESTIVE METHODS FOR THE CONSERVATION OF", "1. No adult should eat more than 4 tablespoonfuls of sugar per day. A part of this amount may be in the form of honey, syrup or any other sweet.", "2. Reduce to a minimum the amount of sugar used in beverages. Many beverages are served sweeter than they need to be, and sugar is often left in the cup or glass in which they are served.", "3. If cereals are prepared carefully, salted and thoroughly cooked, they will be palatable without the addition of sugar. If the sweet taste is desired, sweeten the cereals with fruit, rather than sugar. (Ex. oatmeal and raisins or dates.)", "4. Use recipes calling for less sugar, especially for cakes and other desserts; substitutes, corn syrup, sorghum, honey, apple syrup, and other fruit syrups for the sugar.", "5. Use more fresh, dried and canned fruits and less sugar will be desired.", "6. Omit rich, heavy desserts requiring sugar, such as puddings with rich sauces, iced cakes, sugar pies, etc.", "7. When sugar is craved, eat fruits instead of candy, ice cream and soft drinks. Fruits will be better for the body and the sub- stitution will render a patriotic service.", "8. Give children fruit, fruit juice, fruit breads and fruit cookies instead of candy and rich cake.", "SUGARLESS CANDIES", "It is almost impossible for American people to break them- selves of the candy-eating habit. Therefore, at this time, some form of confection should be substituted which requires little or no sugar.", "The following sugarless recipes are suggested:", "STUFFED DATES", "Remove seed by splitting the fruit lengthwise. Fill the center with chopped nut meats or cherries and wrap in oiled paper.", "FRUIT SQUARES", "Run equal parts of figs, raisins and dates through the food", "Suyar Substil/ilf* 121", "chopper. Add ^ the amount of cocoanut or nuts. Moisten with orange juice. Shape into balls or squares.", "These may be dipped into melted chocolate or not, as desired. Dried peaches, apricots or prunes may be substituted for fruits given above.", "DRIED PINEAPPLE", "Peel fruit and slice crosswise in very thin slices. Place in oven, the door of which is left open, or in a drying rack over the stove. Dry as for apples.", "SYRUP OR MOLASSES TAFFY", "3 cups syrup or sorghum, 1 tsp. vinegar.", "1 tbsp. butter,", "Cook syrup until it forms a hard ball when dropped in cold water. Add one tablespoonful strong vinegar for flavoring. Pour on cold buttered or oiled platter. Allow to cool until it can easily be handled and pull until light.", "2 cups sorghum or Karo Vz cup cream or condensed", "syrup, milk,", "l1/^ squares chocolate, 2 tbsp. vinegar.", "Cook until it forms a firm ball in cold water. Pour on buttered pan, and when cut in squares wrap in wax paper.", "FRUIT PASTE", "Put through the meat chopper enough cherry, peach or quince preserves to make Vz pint with the juice. Heat fruit and add 2 tablespoonfuls of gelatine previously softened in a very little cold water. Stir well and continue stirring until it begins to cool and thicken, then pour into oiled dish to make a layer 1 inch thick. Let dry slowly, sprinkle with sugar and place in box with waxed paper between layers. A mixture of dried apricots and soaked over night in enough water to cover may be used for this paste. Pour off water, bring it to a boil, pour over apricots, and let stand until cool. Put apricots and dates through meat chopper and proceed with the proportions above.", "122 \"Win the War\" Cook Book", "PASTE BONBONS", "Soak 1 ounce of gelatine in % cup of water, add to hot syrup; makes 2 cups hot corn syrup. Take from fire, add 2 teaspoonfuls each of lemon and orange juice and 1 of rum or brandy, and if for mint bonbons, add also 2 teaspoonfuls of creme de menthe and 2 drops of spearmint and color green; if for fruit, color pink and add Vs cup each minced candied fruits, pecans or almonds. Turn into a wet pan % of an inch thick, put on ice and in 12 hours turn out on board dusted with powdered sugar. Cut in squares and roll in sugar.", "BITTER SWEETS", "An attractive variety of candies may be made by dipping sweet fruits in bitter chocolate. Use for this purpose dates, citron, candied orange peel or crystallized fruit. Melt unsweetened choco- late in double boiler. Keep the chocolate just warm enough to prevent solidifying. With a fork drop pieces of fruit in chocolate. See that each piece is completely coated, then remove to waxed paper to harden.", "OLD-FASHIONED MOLASSES CANDY", "2 cups molasses, % tsp. baking powder,", "1 tbsp. vinegar, 1 tsp. vanilla or ginger extract.", "2 tbsp. (1 ounce) butter sub.,", "Put molasses, vinegar and butter into a sauce pan, bring to a boiling point and boil, stirring all the time until the mixture is brittle when dropped into cold water. Stir in baking powder and extract and pour into buttered tin. When nearly cold, pull until glossy. Cut into small pieces and lay on a buttered plate or wrap in waxed paper. Sufficient for 1 pound of candy.", "PEANUT BRITTLE", "2 cups New Orleans molasses, 1 cup roasted peanuts.", "Cook molasses until it cracks when dropped in cold water, car- amel stage; have ready the peanuts rolled fine, stir in, pour on oiled marble slab, roll with flat blade of knife as it cools; this should harden in the thin sheets.", "Sugar Substitutes 123", "POPCORN CANDY", "1 cup syrup, 1 tbsp. vinegar.", "2 qts. of popped corn,", "Boil together the syrup and vinegar until it hardens when dropped in cold water. Pour over freshly popped corn and mold into balls or fancy shapes for the Christmas tree. Little pop- corn men will please the children. Mark in the features and out- lines with melted chocolate.", "Either honey, maple syrup, molasses, white cane syrup or corn syrup may be used.", "U. S. Food Administration.", "PLAIN HONEY TAFFY", "1 cup sugar, ^ cup water,", "1 cup honey, 1 tsp. vanilla.", "Boil the honey and sugar together until the mixture makes a hard ball in cold water (270° F.). Add vanilla or other flavor if desired. Put in a buttered dish to cool and pull until white. If the pan the honey is cooked in is buttered around the top the honey will not boil over on the stove. It is possible to vary these proportions widely and always get a delicious taffy.", "HONEY CANDY WITH PEANUTS", "2 cups honey, 1 cup boiling water,", "1 cup butter, Pinch salt.", "Boil to a hard ball, and pour over layer of rolled peanuts which have been scattered evenly over the bottom of a buttered pan. When nearly cold, mark off in long strips and roll up tight, then slice across with a sharp knife before it gets quite cold. This re- cipe may be varied by adding 1 or 2 cups of sugar when it has cooled slightly; stir in 1 or 2 teaspoonfuls peanut butter to suit taste, keep stirring until creamy, pour into buttered pan, mark in squares.", "HONEY BUTTER SCOTCH", "3 h. tsp. butter, 2 cups honey,", "i/4 tsp. soda, 2 tsp. lemon extract,", "2 tbsp. vinegar, 2 cups brown sugar.", "Boil the honey, butter and vinegar until it hardens when dropped", "124 \"Win the War\" Cook Book", "into water (270° F.), stir in the soda and extract; pour in buttered tins to cool.", "HONEY CHOCOLATE CARAMELS", "Vz lb. cocoa, % lb. pecan nuts,", "2 cups honey, Ibs. sweet almonds.", "1 tsp. vanilla,", "Cut the nuts fine and boil them with other ingredients until thick (260° F.), cool and roll out, cut in squares and dry in oven.", "CHOCOLATE HONEY TAFFY", "1 piece chocolate, inch square, l/^ cup sugar, 1 cup honey, 1 tsp. vanilla.", "Boil until it makes a hard ball in cold water (270° F.). Add vanilla and put in a buttered dish to cool. Pull until light.", "Bake only those cakes in which syrup may be substituted for sugar. Vegetable fat or oil for butter. A part other cereal flours for wheat flour.", "Do not use frostings unless you can make them without sugar.", "The following table was worked out by Mary E. Robinson in Missouri University.", "This standard recipe may be varied by adding 3 squares of chocolate to make a devil's food cake, or the flavor may be changed by adding spices, nuts, fruit, etc.", "Mary E. Robinson, University of Missouri.", "Note: Remember that any cake or other food containing molas- ses is very apt to burn rapidly. A moderate oven is one that will brown a paper a cinnamon brown in 5 minutes.", "Sugar Substitutes", "CJ aS ^3", "O M", "^jHH rt", "O co", "« • OH", "^ cS o", "CO fe", "nS *Tj O", "O *-* <U (-^ *^", "^-> ^^ CO", "bo •**• bo", "•^ bo", "bo ^ bo", "bO ^ bo", "bo •* bo", "co ^", "co *>", "co v", "co V", "co V", "as \"^ \"\"\"", "$1 (- CJ •^ O'n", "*~^ <~ -", "^ ^", "^_ i ^-^", "^ ^-a >?", "t ^ s", "S • 60 0 2 3 ^ ».S S", "^ a rt TJ", "bO o a, CJ o", "I-H 1 1 flj ^H CO", "O. J 1 ^t", "hH ^4 *-• 3", "co rt", "a 3 -\" o", "CO OH CJ", "OH 3 ° 3 £", "_ c-j 1 1 *T3 \"T3", "« s 5 s*°", "^ .«.", "QJ I-J ^ 4-J", "\\ ^3 f—l NT *— i", "(-1 W-.", "t-* 4-> -H", "*- O -X3.2 5 .", "^2 OT !-, 0 ^", "rt -O nS e 'cJ;", "TS O M 3 rt .2", "O w co co ... 13", "J^ -^ '\"^^ o", "3 ^^\"H ^\"^ CJ CJ", ".p; j-< 3 ^-j i o", "0 0 ^\"3.^r^ OH S\" O C CU M", "aS CU aS ^J-, cu", "•\"-1 v^ ^ M- '\" U _ ^ c— PJJ", "- » ^ f Jt ^—/", "*^ '^ <-H ^ ^ _—", "i J I J *T **-•", "**-^< ^^^ CO fl > j »", "rS r> r cj", "*-• QJ CO", "•P C co", "4— ' CO", "cu CX w", "r^ as co 4->", "^ p, CL", "*\"O • •\"• ^ i ? i ^\"^", "CH fli O", "— « -j QJ", "^5 0 ^", "t o co", "ffi CO", "126 \"Win the War\" Cook Book", "WAR CAKES", "No 1— EGGLESS, BUTTERLESS, MILKLESS CAKES", "A good cake from the standpoint of thrift when eggs are selling at 70c per dozen, butter 59c a pound, milk 13c per quart.", "% cup veg. fat or oil, 1 cup sugar,", "^4 of grated nutmeg, 1 cup water,", "1 tsp. cloves, 1 cup raisins,", "1 tsp. cinnamon. Pinch salt,", "Put all in sauce pan and boil 3 minutes, then cool and stir in 1 level teaspoonful of soda dissolved in a little warm water; add 2 rounding cups of flour into which 1 teaspoonful baking powder has been sifted. Bake in slow oven.", "Mrs. Randel.", "No. 2— EGGLESS, BUTTERLESS, MILKLESS AND SUGARLESS", "1 cup good molasses, 1 tsp. cinnamon,", "% tsp. soda, 1 tsp. cloves,", "1 cup hot water, Ginger and nutmeg (small quan- (Mix with molasses), tity).", "Mix thoroughly, add % package raisins, nuts and other fruits if desired. Now mix in enough flour to make a soft batter, add one teaspoonful baking powder and flour, bake in loaf in very slow oven until it will not stick to straw; should be eaten while fresh. The above recipe is excellent.", "No. 3— EGGLESS, SUGARLESS, BUTTERLESS CAKE", "2 cups molasses (dark), 1 tsp. cinnamon,", "2 tbsp. veg. oil, Pinch nutmeg and cloves, 1 cup water, Salt.", "Boil 3 minutes. When cool stir in 1 teaspoonful of soda dis- solved in a little water.", "1 box raisins, 3 cups flour.", "Nuts may be added. Bake in slow oven.", "Mrs. C. Bruno,", "BARLEY AND OATMEAL CAKES", "% cup shortening, 2 level tsp. Rumford baking", "% cup brown sugar, powder,", "Vz cup corn syrup, % level tsp. salt,", "egg, li/4 level cup rolled oats,", "3 tbsp. water, y$ cup chopped nuts.", "METHOD: Cream the shortening and sugar together. Add", "Sugar Substitutes 127", "the well-beaten egg. Add the syrup and water alternately with the flour, in which the baking powder and salt have been sifted. Add the oats and nut meats. Drop by teaspoonful upon well- greased baking sheets. Bake in moderate oven 12 to 15 minutes. Always bake a test cookie first to be sure the mixture is the right consistency.", "OATMEAL DROPS", "% cup butter sub., 1 cup chopped raisins,", "2 cups rolled oats, 1 tsp. soda dissolved well in", "1 cup flour, !/£ cup boiling water,", "1 cup corn syrup, A pinch of salt.", "Mix all together and drop on hot buttered tins.", "SPECIAL OATMEAL CAKES", "ll/2 cups flour. J/4 tsp. soda,", "Vz cup cooked oatmeal, % tsp. baking powder,", "*/4 cup sugar, 3 tbsp. veg. oil,", "*/4 cup raisins, % tsp. cinnamon.", "% cup molasses,", "Beat molasses and fat to boiling. Mix with all the other in- gredients. Bake in muffin pans 30 minutes. This makes 12 cakes.", "U. S. Food Administration.", "OATMEAL COOKIES", "1 tbsp. butter sub., 1 cup flour,", "1 egg, 3 tsp. baking powder, Vz cup milk, Vz tsp. salt,", "1A cup sugar, 1 tsp. flavoring.", "ll/2 cups oatmeal (fine),", "Cream together lard, egg and sugar, add milk, oatmeal and the flour to which the salt and baking powder have been added, add flavor and raisins that have been powdered with flour. Drop on an oiled pan and bake in moderate oven.", "Elizabeth Mount Walker,", "5165 Cabanne.", "DATE OATMEAL WAFERS", "2 cups rolled oats, ^ cup shortening, 2 cups flour, % cup sugar,", "1 tsp. salt, l/2 cup water.", "Cream shortening, add sugar, water, and then add remaining ingredients. Roll out very thin, cut, and bake in a moderate oven.", "128 \"Win the War\" Cook Book", "CORN MEAL COOKIES", "% cup melted fat, 6 tbsp. sour milk, l/2 cup molasses, ^ tsp. soda,", "% cup corn syrup, cups corn meal,", "1 egg, 1 cup wheat flour.", "Combine the melted molasses, fat, syrup, beaten egg and milk. Sift the dry ingredients and combine with the liquid. Drop from a teaspoon onto a greased pan and bake in a moderate oven for 15 minutes. This makes 55 to 60 cookies about 2 inches in diameter.", "U. S. Food Administration.", "CORN MEAL GINGERBREAD", "1 cup corn meal, 1 tsp. cinnamon, 1 cup wheat flour, % tsp. cloves,", "1 tsp. soda, 1 cup sour milk, % tsp. salt, 1 cup molasses,", "2 tsp. ginger, 2 tbsp. shortening. 1 egg (omitted if desired),", "Sift together the dry ingredients. Combine the milk, molasses, melted shortening and beaten egg. Add the liquid ingredients to he dry, stir well. Bake in moderate oven. Two cups of buck- wheat may be substituted for the corn meal in the above recipe. This will have the characteristic flavor of buckwheat. If it is too strong use only 1 cup of buckwheat and 1% cups of white flour; 21/& cups of rye flour may also be substituted. In using rye and white flour a larger quantity is necessary because these flours ab- sorb less liquid than do the corn meal and the buckwheat.", "U. S. Food Administration.", "MAPLE GINGERBREAD", "*A cup shortening, *4 cup water,", "1 egg, 2 cups flour, 1 cup maple syrup, ^ tsp. soda,", "l/2 tsp. ginger, % tsp. salt.", "Cream shortening, add beaten egg, mix syrup and water and add gradually to the first mixture. Sift dry ingredients and add grad- ually. Pour into shallow, greased pans and bake 25-30 minutes in a moderate hot oven.", "Miss Ella D. Rode, Domestic Science Instructor, Patrick Henry School.", "Sugar Substitutr* 129", "COTTONSEED MEAL GINGERBREAD", "1 cup molasses, 1 tsp. cinnamon,", "1 cup sour milk, Vz cup fat,", "1 tsp. soda, 1 egg,", "l1^ tsp. baking powder, % cup cottonseed meal,", "2 tsp. ginger, 1% cups flour.", "Mix and bake in slow oven.", "U. S. Food Administration.", "BRAN COOKIES", "3 cups bran, Vz cup veg. oil, Vz cup sugar, 1 tsp. ginger,", "% cup molasses, Vz tsp. cinnamon,", "% cup milk, Vz tsp. soda.", "Sift dry spices with bran and mix, add other ingredients and mix thoroughly. Drop from spoon upon oiled pan. Bake 15 min- utes.", "Oswego College War Recipes.", "OATMEAL ROCKS", "Put 2 cups of oatmeal, % cup sugar,", "IVz cups seeded raisins, H cup corn syrup, 1 cup English walnut 1 cup veg. oil,", "meats through meat 2 well-beaten eggs, grinder, add 1 tsp. soda,", "1 cup black walnut meats, 5 tbsp. sweet milk,", "Vz cup whole pecans, 1 tbsp. vanilla.", "Small quantity flour, if needed,", "Drop from spoon on greased tin, bake in moderate oven; will keep for a long time in earthern jar covered.", "Federated Clubs' Calendar.", "COFFEE CAKE", "1 cup brown sugar, 1 cup veg. oil or butter sub.,", "1 cup molasses, 1 tsp. soda,", "1 cup cold coffee, 1 tsp. baking powder,", "1 cup raisins, Spices to taste.", "And whole wheat flour to make a rather stiff batter.", "BARLEY COFFEE CAKE", "2 level cups sifted barley 1 level tsp. round mace or cin-", "flour, namon,", "1 level cup sifted white flour, 1 cup small raisins,", "% cup sugar, IVz cups milk or water, 1 level tsp. salt, tbsp. melted veg. fat or oil,", "4% level tsp. baking powder, 1 egg.", "130 \"Win the War\" Cook Book", "METHOD: Sift the dry ingredients 3 times, add the raisins, milk, egg and shortening and mix thoroughly. Place in shallow pans, sprinkle with sugar and cinnamon and let stand undisturbed 5 minutes. Bake in a moderate oven about 20 minutes. This will fill 3 twelve-inch pans.", "CINNAMON CRUMB CAKE", "2 cups flour, % tsp. salt,", "8 level tsp. baking powder, tbsp. veg. oil (Mazola),", "& cup water and % cup milk 2V2 tbsp. sugar, (enough to make a very stiff dough),", "Mix dry ingredients thoroughly, then add oil and mix again. Finally add liquid and put in oven to bake 20 minutes. To make the crumb covering, 2 tablespoonfuls flour, 4 tablespoonfuls sugar, 1 teaspoonful cinnamon and enough Mazola to make it easy to spread.", "Mrs. R. E. Eggebrecht.", "CORNFLAKE COOKIES", "2% cups corn flakes, 1 cup sugar,", "1 cup ground peanuts, eggs, beaten separately.", "Add 2 parts together, add peanuts, then cornflakes; work it slowly; make balls and drop on buttered pans. Bake in hot oven 10 minutes. Put under broiler flame a second to brown.", "Mrs. 0. K. Bovard.", "INDIAN MEAL DOUGHNUTS", "% cup milk, 2 eggs, ^well beaten,", "l1^ cups very fine white corn 1 tsp. cinnamon,", "meal, 2 tsp. baking powder,", "iy2 cups wheat flour, 1 level tsp. salt,", "% cup Crisco (veg. oil), 1 cup corn syrup.", "Put milk and meal into a boiler and heat together for about 10 minutes, add the butter and syrup to the meal, sift together the wheat flour, baking powder, cinnamon and salt. Add these and the eggs to the meal. Roll out on a well-floured board, cut into the desired shapes, fry in deep fat, drain and roll in powdered sugar. This makes 30 medium-sized doughnuts.", "Sugar Substitutes 131", "GRANDMOTHER'S DOUGHNUTS", "3 tbsp. veg. oil, 3 cups flour,", "1 cup molasses, V± cup cornstarch, ll/2 cups sweet milk, tsp. baking powder.", "Stir the Mazola into the molasses and the milk and the eggs well beaten, sift the flour, cornstarch and baking powder together, stir into the first mixture, beating well. Add enough more flour to make a soft dough. Roll out and fry in Mazola.", "HONEY DROP COOKIES", "% cup honey, 1 tsp. baking powder,", "x/i cup fat, % tsp. salt,", "1 egg, 1 cup raisins,", "2V2 cups barley flour, 1 tsp. vanilla.", "% tsp. soda,", "Heat honey and fat together to combine. Cool and add eggs. Sift dry ingredients. Mix well and add the raisins; a little water will probably be necessary to make a drop dough of this mix- ture (about 2 tbsp.). Drop by teaspoonfuls on a well-greased sheet and bake in a moderate oven.", "PEANUT DROP COOKIES", "The constituents are the same as for oatmeal drop cookies, with the substitution of 2^3 cups of ground peanuts for the rolled oats and nuts called for. Combine and bake in same way.", "GINGER SNAPS", "1 cup sorghum, % tsp. soda,", "y2 cup fat, 1 tsp. baking powder,", "ll/z cups rye flour, tsp. salt,", "IV2 cups barley flour, 1 tsp. ginger.", "Combine the fat and the syrup. Sift the dry ingredients and add to the above mixture. When thoroughly chilled this should form a stiff dough. If it does not, add more flour. Roll thin and cut out with a small biscuit cutter. Bake in a moderate oven until a delicate brown.", "PUDDINGS STEAMED BARLEY PUDDING", "1 cup sour milk, % cup corn meal^", "1 cup molasses, 1 cup barley flour,", "1 egg, a/4 tsp. salt,", "1 tsp. soda, 1 cup chopped raisins.", "132 \"Win. the War\" Cook Book", "Beat egg; add molasses, milk and soda dissolved in a little", "cold water. Sift corn meal and barley together and combine with", "first mixture. Add chopped raisins and pour into well-greased", "baking powder tins. Steam two hours. Serve with a fruit sauce.", "Try One When You Have a Light Dinner or Supper", "OATMEAL BETTY OR BROWN PUDDING", "2 cups cooked oatmeal, Vz cup sugar,", "4 apples cut up small, % tsp. cinnamon,", "y2 cup raisins, % cup molasses.", "Mix and bake for one-half hour. Serve hot or cold. Any dried fresh fruits, dates, or ground peanuts may be used instead of apples. Either will serve five people.", "U. S. Food Administration.", "Here is a Delicious Corn Meal and Milk Dessert", "INDIAN PUDDING", "4 cups milk (whole or skim), % tsp. salt, }4 cup corn meal, I tsp. ginger.", "Cook