HARD FRUITS

Apples 1V2 20 8

Pears 1V2 20 8

Quinces 1% 20 8

Windfall apples (pie-filling)

Quartered apples (salad) 12

Whole apples and pared ,16

Apple syrup 15

Fruit juices 15 8

Preserves after prep, and filling 20 10

Notes: 1. Do not begin to count time when the jars are placed in the canner, but wait until the water begins to "boil hard".

2. Count time only while water is "boiling hard". If it stops for only a few minutes, make up for it with longer boiling.

3. Use only NEW RUBBERS. If they are so poor that they are destroyed in the boiling or if they slip from under the lid or are cut by the lid when it is screwed down, remove the rubber, replace it with a new one which has been placed in BOILING water for 10 minutes. Then place the jar back in the canner and sterilize 30 minutes longer.

4. Fit lids carefully before placing the product in the can.

5. DO NOT be alarmed if the water does not cover the product in the can. It will keep just as well. Some water will escape in the form of steam if the lid is not fairly tight and some will be absorbed by the product, especially if it is corn or mature peas and beans.

GREEN TOMATO CATSUP

Boil the tomatoes until soft, then put through a colander. To 1 % gallons of tomatoes, add 1 pound of sugar, 1 pint of vinegar, 1 tablespoonful of whole black pepper, a double handful of salt, a small onion chopped and 1 teaspoonful of ground cloves. Boil all together until the watery particles disappear and it becomes somewhat like marmalade, then bottle and seal.

UNCOOKED TOMATO RELISH

Cut one-half peck of peeled tomatoes, 1 cup each of celery, onion and green peppers, add 1 cup of salt and chop all together. Drain in a bag over night, and then add half cup of white mustard seed, 2 tablespoonfuls of celery seed and 1 tablespoonful of ground cin- namon. Pack in a jar, add 3 cups of good cider vinegar, cover and set away. It will be ready for use in 5 days and keeps indefinitely in a cool place.

Sterilization and Home Canning 147

CORN RELISH

Cut corn from cob of 18 ears, force 1 small cabbage through meat grinder. Separate 1 bunch of celery, remove leaves and chop stalks.. Peel 4 onions and cut in thin slices crosswise. Wipe 2 green peppers and chop. Put prepared vegetables in preserving kettle and pour over 1 quart of vinegar. Mix thoroughly 2 cups of sugar, % teaspoonful cayenne, 1 cup of flour, one-half cup of salt, 1 teaspoonful of mustard and one-half teaspoonful of turmeric and add 1 quart of vinegar slowly. Combining mixtures, bring to the boiling point and let boil 40 minutes. Fill glass jars and seal.

APPLE CHUTNEY

5 Ibs. apples when peeled 2 ounces of mustard seed,

and cored, 2 ounces salt,

1 pt. vinegar, 1 ounce of curry powder, 1 Ib. Sultana raisins, */4 ounce of cayenne pepper,

1 Ib. onions, % Ib. yellow sugar.

Stew the apples and onions in the vinegar until well cooked and tender, then chop the Sultana raisins and add them, then all the other ingredients. Mix well and boil for half hour. When cold it is ready for use and makes a pleasant change with cold meats instead of pickle.

APPLE RELISH

7 Ibs. apples, 1 tsp. powdered cloves,

2 Ibs. seeded raisins, 2 tsp. powdered cinnamon,

1 pt. vinegar, S1/^ Ibs. of sugar.

2 oranges,

Chop the raisins and put them into a porcelain-lined kettle, add the apples chopped and unpeeled, the juice and the chopped peel of the oranges, the sugar, vinegar and spices. Boil steadily for half hour. This relish will keep in unsealed cans all winter.

CUCUMBER CATSUP

Twelve large cucumbers laid in cold water for 1 hour. Pare and grate fine into a deep earthern dish. Grate 2 small onions and add the cucumbers. Season the mixture with salt, pepper and vinegar, making it as thick as marmalade. Mix thoroughly and seal in glass jars. Be sure to use pure cider vinegar and see that the jars are air tight. This is fine with cold meats.

E. C. H., Wisconsin.

148 "Win the War" Cook Book

PICKLED LIME RELISH

1 doz. thin skinned pickled 1 cup of vinegar,

limes, % cup water.

l1/^ cups sugar,

Wash the limes and soak them in cold water for 24 hours. Change the water several times. In the morning put them over the fire in a saucepan of cold water, and boil until a straw can penetrate easily. Let cool, cut in eighths and remove the seeds. Put the sugar, vinegar and water into a saucepan, boil it for fifteen minutes, and pour over the limes. This is very good served with scalloped oysters and cold meats. It may be prepared at any time and kept all the year round.

MINT CHUTNEY

1 handful mint, tbsp. tomato catsup,

1 cup seeded raisins, Vz tsp. salt.

2 tbsp. sugar,

Chop the mint fine, then mix it with the other ingredients until it becomes juicy. Serve in a little sauce boat.

CARROTS AND PINEAPPLE

1 cup ground carrots, 1 cup pineapple.

Cook until tender, add 1 cup sugar and 1 lemon quartered and sliced very thin. Boil slowly until thick, do not stir. Pack into hot jars and sterilize.

GRAPE SAUCE

1 pk. wild grapes, 1 ounce cinnamon,

1 pk. apples, 2 nutmegs,

% Ib. sugar to 1 ounce of ground allspice.

1 Ib. of fruit,

Pick off a peck of wild grapes from the stems and put on to boil. When tender strain through a jelly bag. Cook 1 peck of apples that have been quartered. When done run through the colander. Put the juice of the grapes and the apples in a porcelain kettle and to each pound of this add % of a pound of white sugar, 1 ounce of ground cinnamon, 2 nutmegs grated, and 1 ounce of ground allspice. Cook until thick and put into glasses. This is fine for cold meat.

Sterilization and Home Connie;/ 149

GRAPE CONSERVE

5 Ibs. grapes, 1 Ib. shelled walnuts,

5 Ibs. of sugar, 2 juicy oranges.

1 Ib. of raisins,

Remove the stems and skins from the grapes and boil the pulp until tender, then press it through a sieve. Boil the skin of the oranges until tender, then chop fine. Put the grape skins and the pulp into a saucepan and add the orange juice, the boiled skins, the sugar and add the raisins and the walnuts and boil until quite thick.

BLUE PLUM CONSERVE

5 Ibs. large blue plums, 1 Ib. of English walnuts,

5 oranges, 3 Ibs. sugar.

1 package raisins,

Stone the plums and cut them into quarters, wash the oranges and take out seeds, then grind them through a food chopper. Chop the raisins, mix all together with the sugar and let stand over night. Cook slowly until the plum skins are soft, then add the nuts chopped and put into jars.

STRAWBERRY AND CRANBERRY CONSERVE

1 qt. cranberries, % pt. water.

1 pt. of sugar,

As a change from the regulation cranberry jelly or sauce, this combination of cranberry with strawberry will be found appetiz- ing. Cover and cook for 10 minutes, then skin and add to the cranberry 1 cup of strawberry jam. Mix well, then pour into molds and let stand until cool and set.

PICKLED FRUIT

WATERMELON RIND PICKLE

8 Ibs. of watermelon rind 2 tbsp. ground cinnamon,

cut in little cubes, 1 tbsp. of allspice,

4 Ibs. sugar, 2 tbsp. whole cloves. 1 qt. of vinegar,

Pare the rinds and cut off the pink inside, then weigh 8 pounds and put it into a porcelain-lined preserving pan and cover with boiling water; then set on the back of the stove and simmer until quite tender, having it closely covered all the time. It will re-

150 "Win the War" Cook Book

quire about 3 hours. When done have ready the syrup made of the vinegar, sugar and spices. Tie the ground spices in a muslin bag and put the whole cloves in loose. These ingredients will make 4 quarts of excellent pickle that is inexpensive and fine to serve with meats.

PICKLED PEACHES

*/2 pk. peaches, 3 pts. sugar,

Vz pt. vinegar, A few cloves.

% pt. water,

Do not pare the peaches, but wipe them carefully with a clean cloth until smooth. Divide them into 3 equal parts. Bring the water, sugar and vinegar to the boiling point, then put in l/$ of the peaches and boil for 20 minutes; remove them to a platter, then put in another third and in 20 minutes the remaining third, until each part has been cooked for 20 minutes, thus making 1 hour for the syrup. Stick 1 clove into each peach, put the peaches into jars, cover with the boiling syrup and seal at once in glass jars. The peaches should not be too ripe.

CHERRY PICKLE

7 Ibs. of red berries, \Vz ounces of whole cloves,

3% Ibs. sugar, % pt. vinegar.

21/£ ounces stick cinnamon,

Wipe the cherries, then pit and drain them. Tie the spices in a cheese cloth bag and heat them with the vinegar. Pour the hot vinegar over the cold cherries and let the mixture stand over night. Keep draining off and reheating each day for 3 or 4 days, then heat all together to the boiling point and seal.

GINGER PEARS

10 Ibs. pears, 6 oranges,

7 Ibs. sugar, 1 box crystallized ginger.

4 lemons,

Peel the pears, cut them into small pieces, put them into a pre- serving pan with the sugar and cook slowly for 1 hour. Add the lemons, oranges and crystallized ginger, cut into small pieces and allow to simmer for 3 hours, divide into glasses and cover.

Sterilization and Home Canning 151

MARMALADES

A marmalade quite out of the ordinary is made with the fol- lowing ingredients:

5 Ibs. rhubarb, 6 medium sized oranges,

3 large lemons, (navels are the best),

iy2 Ibs. sugar, l1^ Ibs. almonds.

Wash and trim the rhubarb stalks and cut them into very thin slices. Peel the yellow rind very thinly from the oranges and lemons; remove the thick white pith, slice the pulp and add to rhubarb. Cut the yellow rind of 3 of the oranges and 1 lemon into tiny strips, add to the other ingredients with sugar in measure to total quantity. Tie the remainder of the peel in a bit of cheese cloth and remove it after the marmalade is cooked. Stir the mixture thoroughly and set aside over night. Boil until thick, about % of an hour will suffice, then add the almonds which have been shelled, blanched and sliced, boil for 10 minutes longer, pour into glasses and when cold cover with paraffin.

AMBER OR GRAPE FRUIT MARMALADE

1 orange, Water,

1 lemon, Sugar.

1 grape fruit,

Shave the orange, the lemon and the grape fruit very thin, re- jecting nothing but the seeds and cores. Measure the fruit and add to it 3 times the quantity of water. Let it stand in an earth- enware dish over night and on the second morning boil for 10 min- utes only. Stand another night, and on the second morning add pint for pint of sugar, and boil steadily until it jellies. The prod- uct should have a lumpy appearance, quite different from most marmalades, the strips of fruit being well defined in a clear, pale jelly. To bring this about, stir as little as possible during the

2 hours or more of cooking which is required.

GOOSEBERRIES

Gooseberries and oranges make an excellent marmalade. Stem the gooseberries, wash, drain and place in a jar with an equal measure of white sugar. To 3 pints of berries use 4 oranges and 2 lemons. Peel off the rind very thinly and shred into threads. Cover with cup of water and let stand over night. Add the thinly

152 "Win the War" Cook Book

sliced pulp of the oranges and the lemons to the berries, with an equal measure of sugar. Let stand until following day. Add al- together and cook until thick, pour into glasses and serve.

Another extremely good marmalade calls for 4 pounds of pears, 4 lemons and a can of grated pineapple. Peel and core the pears; cook in enough water to prevent them from burning. Rub through a colander. Peel the lemons, shred the yellow rind and cut the pulp small; add all with the pineapple to the pears with an equal measure of sugar. Cook for 1 hour. This is improved by adding blanched shredded almonds. Let the mixture cook for 10 minutes longer.

Eleanor M. Lucas.

RHUBARB AND ORANGE MARMALADE

Equal parts of sugar and Vz lb. raisins to each pound of

rhubarb, rhubarb.

1 orange,

Use equal parts of sugar and rhubarb unpeeled, but cut very fine; add 1 whole orange and % pound of raisins chopped fine to each pound of rhubarb. Mix thoroughly and allow to stand several hours in a stone or agate kettle. Then cook down until very thick. Pour into glass or paper jelly cups.

CHERRY BUTTER

3 cups of pulp, 2 cups sugar, boil until thick.

Select fine ripe cherries, testing them by pressure for bad ones as you leave the pits in. Cook the cherries with just a little water to start them. When cooked, run through a sieve, add the sugar and cook until thick.

APPLE MARMALADE

To make apple marmalade pare, quarter, core and slice apples to make 4 pounds, wash 3 lemons and slice them very fine; add them to the apples with 1 quart of water. Cook until the apples are soft, press through a colander, and measure; add an equal amount of sugar and 1 cup and a half of blanched almonds cut into pieces. Stir and cook until thick like jelly. Pour into glasses and when cold seal.

Sterilization and Home Cunnimj 153

Apricots, pineapples and lemon make a marmalade which the college girl aptly defined as "delectable conglomerate of good things." Pare apricots, place in a large bowl and add an equal bulk of white sugar. To 5 pounds of apricots allow 1 large can of grated pineapple, 1 dozen apricots blanched and cut into fine strips and 3 lemons. Peel the lemons, cut the thin yellow rind of 2 lemons into very small pieces and slice the pulp thinly. Boil all together until thick, or about % of an hour. Pour into glasses and treat like jelly when cold.

MOCK ORANGE MARMALADE

2 cups carrots through meat 1 cup sugar,

grinder, 1 whole lemon through grinder.

Vz cup water, Boil until it jellies.

Mrs. Winters.

Note: Paraffin is used in dipping candles made by rolling six thicknesses newspaper, inserting a string in the center, cutting and dipping in paraffin. These may be used by the soldiers. Save paraffin from jelly glasses.

The process of jelly making seems simple, and yet it is fre- quently attended with uncertain results because the underlying principles are not understood. There are several factors.

Fruit juice contains vegetable acids and a substance called pectin, both of which are essential to the jelly making process. The amount of each varies in the different fruits, which accounts for the fact that some fruits make better jelly than others. The ideal fruit for jelly making should be rich in pectin and should be fairly acid; another important consideration is the proportion of sugar to the juice; a given volume of juice contains a certain quantity of pectin in solution and this quantity of pectin must bear a definite relation to the proportion of sugar. Up to this definite amount the texture of the jelly produced more nearly ap- proaches the ideal, but beyond the definite proportion the jelly is increasing syrup, until it finally fails to hold together at all, and a gummy mass is the result. Experience and exercise of judg- ment are necessary to determine the correct amount of sugar to be

154 "Win the War" Cook Book

used. If fruits are gathered after a rain, or if much water is added, the amount of pectin will be proportionately less and the proportion of sugar must also be diminished. Experiments seem to indicate that the correct proportion of sugar to juice varies from three-fourths of a volume to one volume of sugar, to one volume of fruit juice.

The time during the process when the sugar should be added to the juice is also important. Experiments seem to indicate that to add it near either the beginning or to the end of the process is likely to result in crystallization of the sugar. If added at the beginning of the process the sugar is changed by the action of the acid into two simple sugars, one of which is apt to crystallize. If added near the end of the process the original sugar may crystallize. If added midway in the process the sugar is only par- tially changed and is less likely to crystallize.

Experiments show that there is no difference in the texture, taste or appearance of jelly made from cane or beet sugar if these are equally pure. There is a slight difference in the volume of jelly made from a given amount of juice, the amount being slightly less when beet sugar is used. However, the difference is so small as to be almost negligible.

TO STERILIZE GLASSES

The process is the same as for sterilizing jars.

TO FILL AND TO SEAL

Fill the glasses, pour a layer of melted paraffin over the top, adjust the covers, label, and set away in a dry place.

APPLE JELLY

Wipe, quarter and core the apples, cover with cold water. Heat slowly and simmer until the apples are reduced to a pulp. Drain through a double thickness of cheese cloth or jelly bag. Measure and allow % amount of sugar. Boil juice 15 minutes, add the sugar, heated in the warming oven, and continue boiling 10 minutes, skim, fill glasses, seal.

SMALL FRUIT JELLY

Green or ripe grapes, currants, cranberries, raspberries, black- berries, etc., may be used. Pick, wash and drain fruit, cook until juice is extracted from fruit. Follow directions for Apple Jelly.

Sterilization and Home Canning 155

CRAB APPLE AND PINEAPPLE JELLY

1 pk. crab apples, Equal parts of sugar.

2 pineapples,

A delicately flavored jelly is made by adding one or two cut and peeled pineapples to every peck of crab apples, and equal parts of sugar to the cooked and strained juice of the fruit. Make the same as other jelly.

NOTES DO YOU KNOW OATMEAL?

Do you know that oatmeal makes delicious puddings and other good things?

Of course you know it is a good breakfast food, but it is even better fixed up for dinner or supper. It makes

Excellent puddings,

Wholesome bread and cookies,

An appetizing soup for a cold day,

A baked dish for dinner in place of meat.

1. Food is Ammunition.

2. Every bit of food saved is a shot across No-Man's Land at the Huns.

3. Soldiers strenuously engaged must have sustaining food.

4. There is world shortage of 115,000 animals of the meat pro- ductive type (1918). The shortage in this country of 17,000,000

heads in comparison of 17 years ago.

5. In the Italian drive the Italians had to eat fish because of shortage of meat. Dean Mumford.

6. Corn saved our pioneers. Do you know corn meal? Its use means service to your country, nourishing food for you.

7. Use common sense in making War Food and at this crisis it is the duty for each housewife to make her kitchen a laboratory for experiments in conservation of food subs.

8. The men of England, Scotland, Ireland, France, Italy and Belgium — our allies — are fighting; they are not on the farms.

The production of food by these countries has therefore been greatly reduced. Even before the war it was much less than the amount consumed. The difference came more largely from other countries than from America. Now this differ- ence is greater than ever, at the same time supplies can no longer come from most of the other countries. They must now come from America. Therefore our allies depend on us

156 "Win the War" Cook Book

for food as they have never depended before, and they ask us for it with a right which they have never had before. For today they are doing the fighting and suffering and dying in our war. We must send them the food they have to have. We will send it. But we can only do it by a wise and loyal economy of food on the part of every one of us. We must stimulate our food production, organize our food-handling, eliminate all the waste possible, substitute as largely as pos- sible other foods for wheat, beef, pork, dairy products and sugar, and reduce consumption where it is excessive. 9. Let us at this time utterly repeat the old saying that the waste in the kitchen of a prosperous American household would feed a French family.

10. Wastefulness: The elimination of waste will save literally billions of dollars for the American people, and at the same time not disrupt in any degree the industrial progress of the nation.

TO SAVE GAS OR FUEL

Save Gas — Never leave burner lighted while preparing material -better to use an extra match.

When oven is used plan to bake at same time a roast, apples, po- tatoes and a pudding or cake.

The boiling point is 212° F. No amount of heat will make it higher. Notice this and turn flame accordingly.

There are three-cornered sauce pans — 3 vegetables or sauces may be cooked at one time.

Rules for Red Cross Knitting

This circular is prepared primarily for the use of hand knit- ters. Knitting machines may be used if desired, provided the articles can be as well made and made of the same yarn.

The color of the yarn has been carefully considered with the authorities of the War Department, and with the American Red Cross Commissioner 'for Europe, in Paris. It has been learned from both of these sources that articles made in either gray or khaki yarn will be acceptable. Owing to the difficulty in securing khaki-colored yarn in large quantities, the American Red Cross Supply Bureau will carry the gray yarn (oxford mixture, 4-ply 10's construction).

Yarn and knitting needles may be procured either from Red Cross Chapters or from stores, provided the yarn is of the same grade and needles of the same size as those described here.

The needles referred to in these directions are standardized Red Cross needles which can be purchased from Red Cross Chapters. Their diameter is given opposite their respective number.

Red Cross Needles No. 1—125/1000 inches. Red Cross Needles No. 2—175/1000 inches. Red Cross Needles No. 3—200/1000 inches.

Stitches should not be cast on too tightly. Knitting should be done evenly and firmly, and all holes should be avoided.

Joining should be done by splicing or by leaving two or three inches at each end of the yarn to be darned in carefully.

All knots, ridges or lumps should be most carefully avoided, especially in socks, as they are apt to blister the feet.

SLEEVELESS SWEATERS

Two and one-half hanks yarn (% lb.). 1 pair Red Cross Needles No. 3.

Cast on 80 stitches. Knit 2, purl 2 stitches for 4 inches. Knit plain until sweater measures 24 inches. Knit 28 stitches, bind off 24 stitches for neck loose. Knit 28 stitches, knit 7 ridges on each shoulder, cast on 24 stitches. Knit plain 21 inches. Purl 2, knit 2, stitches, for 4 inches. Sew up sides, leaving 9 inches for armhole, 2 rows of single crochet around the neck, and 1 row single crochet around the armhole.

158 "Win the War" Cook Book

KNITTED HELMET

One hank yarn (J/4 lb.) 4 Red Cross Needles No. 2.

Cast on 56 stitches loosely. Knit plain for 8 inches for front piece, and leave on extra needle. Knit another piece to correspond for back. These pieces must be at least 9 inches wide. Slip the stitches of both on to 3 needles, arranging for last 2 stitches of back piece to be on beginning of 1st needle, with 38 stitches of front piece added (making 40 on 1st needle). Divide rest of stitches on other 2 needles, 36-36. Beginning with 1st needle, knit 2, purl 2, for 18 stitches. Bind off 22 stitches for face open- ing. Try to keep same arrangement of stitches on needles for further directions.) Knit 2, purl 2 forward and back on remain- ing 90 stitches for l1/^ inches, always slipping first stitch. Cast on 22 stitches loosely to complete face opening, knit 2, purl 2, for 2V2 inches (adjust stitches by slipping 2 from end of 3rd needle to 1st needle, making 42 on 1st needle). Knit 1 round plain, knit 2 stitches together, knit 11, knit 2 stitches together, knit 1. Re- peat to end of round. Knit 4 rows plain. Then knit 2 stitches together, knit 9, knit 2 together, knit 1. Repeat to end of round. Knit 4 rows plain. Continue in this way, narrowing on every fifth round and reducing number of stitches between narrowed stitches by 2 (as 7, 5, 3, etc.) until you have 28 stitches left on needles. Divide on 2 needles, having 14 on 1st needle and 14 on the other and finish same as toe of sock.

WRISTLETS NO. 1

One-half hank yarn (% lb.). 1 pair Red Cross Needles No. 2. Cast on 48 stitches, knit 2, purl 2, for 12 inches, and sew up, leaving 2 inches open space for thumb 2 inches from the edge.

WRISTLETS NO. 2

One-half hank yarn (% lb.). 4 Red Cross needles No. 1.

Cast on 52 stitches on 3 needles, 16-16-20. Knit 2, purl 2 for 8 inches. To make opening for thumb, knit 2, purl 2, to end of 3rd needle, turn; knit and purl back to end of 1st needle, always slipping first stitch; turn, continue knitting back and forth for 2 inches. From this point continue as at first for 3 inches for the hand. Bind off loosely and button-hole thumb opening.

Knitting 159

Two hanks of yarn (^Ib.). 1 pair Red Cross Needles No. 3. Cast on 50 stitches, or 11 inches. Plain knitting for 68 inches.

WASH-CLOTH

White knitting cotton (medium weight), 1 pair Red Cross Nee- dles No. 1.

Cast on 70 stitches, knit back and forth plain until cloth is about 10 inches square, and bind off. Sew a loop of tape to one corner.

HOT WATER BOTTLE COVER

White knitting cotton (medium weight), 1 pair Red Cross Needles No. 1.

Cast on 56 stitches, knit 2, purl 2, and repeat until the work is 4 inches deep. Then knit back and forth plain for 9Mj inches more or until entire work measures 13% inches. Next decrease 2 stitches at beginning and 2 stitches at end of each needle until there are sixteen stitches left and bind off. Make another piece in same manner and sew together. Attach a 20-inch piece of tape to seam at one side of ribbing to tie around neck of bottle.

One hank knitting yarn. No. 12 Steel Needles — four, or No. 1 Red Cross Amber Needles — four.

Cast on loosely 60 stitches (20 on each 3 needles). Knit 2, purl 2, making a ribbed calf for 4 inches. Knit plain for 6% inches.

Take 30 (or half of leg) stitches on one needle, knit across and purl back, always slipping the first stitch for 24 rows, or until there are 12 slipped stitches on edge of heel piece.

To turn heel, hold right side towards you and 1-inch row, knit 17 stitches (or two more than half of total number), slip 1, knit 1, bind off the one slipped and knit 1, turn.

Second row, slip 1, purl 5, purl 2 together, purl 1 and turn.

Third row, slip 1, knit 6, slip 1, knit 1, bind off the one slipped and knit 1, turn.

160 "Win the War" Cook Book

Fourth row, purl across until you come to stitch before space, purl stitches either side of space together and purl 1, turn.

Fifth row, knit until you come to stitch before space, slip the stitch, knit 1, bind the one slipped and knit 1.

Repeat these two rows, always slipping the first stitch until all heel stitches have been knitted on 1 needle. There should be 18 stitches.

First needle. Begin with right side towards you. Knit across heel. Knit up the gusset or slipped stitches on side of heel piece and knit 2 stitches from the front on this needle.

Second needle. Knit the stitches from the two front needles on one needle leaving the 2 last stitches to go on third needle.

Third needle. Take the 2 stitches left from front or second needle — pick up gusset stitches on second side of heel and take nine, or half, the heel stitches on this needle, making the center of the heel the beginning of the row.

Knit first round plain.

Second round, first needle, knit to within 4 of end of needle.

Knit 2 together, knit 2.

Second needle, knit plain.

Third needle, knit 2, slip 1, bind it over the next stitch knitted,

and knit plain.

Repeat these two rounds until the gussets are narrowed down to 16 stitches on both side needles.

Knit plain until within 2 inches of desired length (lO1^ and 11 inches are usual sizes).

Knit 5 stitches plain, knit 2 together and repeat to end of row. Knit 5 rows plain.

Knit 4 stitches plain, knit 2 together and repeat. Knit 4 rows plain.

Knit 3 stitches plain, knit 2 together and repeat. Knit 3 rows plain.

Knit 2 stitches plain, knit 2 together and repeat. Knit 2 rows plain. Knit 1 stitch plain, knit 2 together and repeat.

Knitting 161

Knit 1 row plain.

Knit 2 together — all the way around.

Break off wool and draw through stitches and fasten smoothly on wrong side.

SHIPPING DIRECTIONS

Completed articles should be sent, if possible, to the nearest Red Cross Chapter. When this cannot be done, they should be sent directly to the Red Cross Division Supply Depot in the near- est of the following cities:

Boston Atlanta Minneapolis

New York New Orleans Denver

Philadelphia S[t. Louis San Francisco

Washington Cleveland Seattle

WHEN DAY IS DONE

I have eaten a bale Of spinach and kale,

And I've never raised a row. I have swallowed a can Of moistened bran,

And feel like a brindle cow. I am taking a snack From the old haystack,

In the evening shadows gray, And I'm glad, you bet, At last to get

To the end of a meatless day.

— Washington Star.

Measurements and Equivalents 11

Abbreviations 12

A Lesson in Buying 12

Table Weights and Measures 13

Meal Plans 14

Calendar of Patriotic Service 15

Study of the Five Food Principles 15

Composition of Cereals 16

Wheat Substitutes 17

Yeast Bread 17-23

Liquid Yeast

Bread Tests 23

How to Conserve Wheat 24

Comparison of Batters and Dough_ 25

Process of Leavening 25

Quick Breads 26-31

Griddle Cakes 31-32

Cereals 32-36

General Directions for Cooking Cereals 33

Meat Savers 36-73

Why You Should Use Meat Substitutes- 38

Effect of Heat on Protein. 38

Legumes as Meat Substitutes. _ 39-44

Sauces for Legume Loaves

Nuts as Meat Substitutes. 46-48 Cheese as Meat Substitutes. 49-54 Fish as a Meat Substitute. 55-64 Sauces for Fish_ 64 Poultry as Meat Substitute- Meat Sparers 68-73 Soups That Save. 74-79 Methods of Cooking Vegetables. 80-85 Milk 86 Food for Your Children. 87-90

White Sauces

Eggs 94-96

Custards __

Comparison Fats and Oils

Fats and Butter Substitutes. 98-108

164 "Win the Wai" Cook Book

How to Save Fats l L 99

War Butter _. 105

Conservation Pie Crust_ 105

Preparation and Properties of Soap_ 107-108

Salads _„ .108-116

Salad Dressings 108

Sugar Substitutes 117-138

Suggestive Methods for Conservation of Sugar 120

Sugarless Candies 120-123

Cakes and Cookies ..124-131

Pudding 131-135

Pudding Sauces 135

Ice Creams and Fancy Desserts 136-138

Menu for Conservation Luncheon 139

Sterilization and Home Canning 141-146

Time Table for Canning Vegetables and Fruits 145

Relishes 146

Conserves __ 149

Pickled Fruit 149

Marmalades 151

Jelly 153

Notes and Slogans. _ 154

Rules to Save Gas or Fuel 156

Rules for Red Cross Knitting 157

When Day is Done 162

While Putting on a Bold Front, America is Showing Signs

of Weakness Behind the Lines 56

Her 1918 Cook Book. 6

Advertising

Look to Your Range Oven to help

CONSERVE FOOD :: ::

Ever think of the food waste that evaporates from a loosely constructed oven? There is no conservation in putting two pounds of dough in your oven and taking out a 1J/2 pound loaf of bread — half a pound wasted through' the cracks.

The oven of a cast iron range or cook stove is not tight — at least not after expansion and contraction caused the stove putty to fall out exposing large cracks. Some of your food is bound to get out of that kind of oven. You don't realize it, but in a year's time it means a tremendous waste, to say nothing of the fuel wasted to heat the oven and the food wasted through improper baking — burnt on one side and not done on the other.

Not so with the

GREAT MAJESTIC RANGE

it's made of nonbreakable malleable iron and rust-resisting charcoal iron — all joints are rivet tight — not an ounce of stove putty used. It stays tight and bakes right always. It positively reduces food and fuel waste to the minimum.

Help Win the War with a MAJESTIC in Your Kitchen

It 's the Economical Way

MAJESTIC MFG. CO.

2002 Morgan Street St. Louis, Mo.

________ ~ cv

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166 "Win the WaS' Cook Book

COTTAGE CHEESE

The cheapest substitute for meats

U. S. Department of Agriculture Bulletin A. I. 24 of July llth, 1917, says

as follows:

1 Ib. Cottage Cheese supplies as 1 Ib. Cottage Cheese supplies as much protein (body builder) as much energy as

1.27 pounds sirloin steak 8^ ounces sirloin steak

1:09 round steak n^ round steak

1.37 chuck rib beef n^ chuck rib beef

1.52 fowl ioM fowl

1.46 fresh ham 5^ fresh ham

1.44 smoked ham 5 smoked ham

1.58 loin pork chop 6 loin pork chop

1.31 hind leg of lamb 7^ hind leg of lamb

1.37 breast of veal 12% breast of veal

BUY YOUR REQUIREMENTS OF

ST. LOUIS DAIRY COMPANY

Bomont 995 Central 7490

When you want something better and cheaper than Butter

TEMTOR BRAND

APPLE BUTTER - PRESERVES and JELLIES