■j iitiiiiitillllitllililllilllllilltllllllltltllltltlltltllliltlflllililiiilllililflii 
 
 n 
 
 The National 
 
 Food and Health 
 
 Book 
 
 FOOD ANALYSIS, BALANCED RATION 
 
 CONSERVATION, PRESERVATION 
 
 PREPARATION 
 
 Hi 
 
 1 1 1 1 1 1 1 1 1 ■ 1 1 1 1 1 1 1 1 1 1 1 1 ■ 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 • 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 r 
 
The National Food 
 and Health Book 
 
 Compiled and Arranged by 
 
 ROBERT A. HARRISON 
 
 GRATEFUL ACKNOWLEDGEMENT IS MADE TO THE 
 FOLLOWING CONTRIBUTING SOURCES 
 
 United States Dep't of Agric, States Relation Service, 
 
 C. F. Langworthy, Chief. 
 
 Cornell University, New York, State College of A^ric, 
 
 Albert R. Mann, Acting Dean. 
 
 University of Nebraska, Agric. Extension Dep't, 
 
 C. W. Pugsley, Director. 
 
 Perdue University, Indiana, Agric. Extension Dep't, 
 
 G. I. Christie, Superintendent. 
 
 Iowa College, Agric. Extension Dep't, 
 
 R. K. Bliss, Director. 
 
 Kansas, Agricultural Extension Service, 
 
 Edward C. Johnson, Director. 
 
 Published by 
 THE NATIONAL PUBLISHING COMPANY. Lincoln, Nebr. 
 
^4 
 
 Copyright 1917 by 
 ROBERT A. HARRISON, Lincoln, Nebr. 
 
 JUL 30 (917 
 ©GU467977 
 
 \ 
 
National Warning 
 
 Herbert C. Hoover, head of Belgium Relief, after being expelled 
 from Belgium by the Germans, spent several weeks studying the food 
 situation in England, France and Italy. Before sailing to be President 
 Wilson's food adviser he cabled to the American people on April twen- 
 ty-first, 1917, the biggest piece of news that has come across the At- 
 lantic since the war began. Here is what he said: 
 
 "I feel it my duty to emphasize that the food situation is one of 
 the utmost gravity, which, unless it is solved, may possibly result in 
 the collapse of every thing we hold dear in civilization. 
 
 "The total stock of food to-day available in the allied world i? 
 simply not sufficient to last till September if America continues its 
 present rate of consumption. We are now face to face with the result 
 of last year's poor harvest, the diversion of man power from agricul- 
 ture all over the world, the unavailing efforts of the European women 
 to plant available fields fully, the isolation of Russia, the sinking of 
 food ships and many other causes. 
 
 "England, France and Italy are reducing consumption by drastic 
 steps, but even with all this reduction they must have from us during 
 the next three months more than twice as much food as we should have 
 exported normally or than we can send if we consume as usual. 
 
 EAT LESS — PLANT MORE. 
 
 "The only hope of providing the deficiency is by the elimination 
 of waste, and actual and rigorous self-sacrifice on the part of the 
 American people. To carry the Allies over until the next harvest we 
 must reduce our wheat consumption thirty per cent. This means that 
 every man, woman and child must forego at least one loaf of wheat 
 bread per week and eat something else or less generously. 
 
 "More than seventy per cent of American homes already are 
 places of thrift, economy and a clean plate. In the remaining thirty 
 per cent no one can deny that there is profligate extravagance and 
 waste. Temperance in entertainment, food and drink is likely to 
 become no longer an ethical question among this class, but a grim 
 imposition of war. 
 
 "We must also plant everything and everywhere it will grow, or 
 this time next year the food problem will be absolutely unsolvable 
 and the world will face absolute starvation." 
 
Preface 
 
 The object of this book is to supply in convenient form a con- 
 densed compilation of the scientific and reliable facts on foods and the 
 economical uses of foods from the best sources. A comprehensive 
 treatment of any phase of the subject of foods has not been attempted. 
 The aim has been to provide practical material in a usable form. 
 
Contents 
 
 Part I. — Food. 
 
 Digestion 7 
 
 Digestibility of Food 8 
 
 The Cooking of Food 8 
 
 Quality of Food 9 
 
 Public Eating Places 9 
 
 Cleanliness of Food 10 
 
 Bacteria in Food 10 
 
 Parasites in Food 10 
 
 Decomposition of Food 10 
 
 Molds on Food 10 
 
 Flies and Food 11 
 
 Dust and Food 11 
 
 Pet Animals and Food 12 
 
 Common Elements and Compounds in Food 12 
 
 Refuse in Food 13 
 
 Average Composition of Foods — Table 1 14 
 
 Non-nutrients in Food 17 
 
 Nutrients in Food „ 17 
 
 Actual Values in Food Materials 18 
 
 Adaptation of Foods 18 
 
 Advantages of Several Meals a Day 19 
 
 A General Plan for a Day's Menu 19 
 
 Meal Planning 20 
 
 Choice of Foods for Body Needs 20 
 
 Balanced Ration 21 
 
 Rules for Planning Inexpensive Meals 22 
 
 Suggestive Menus 23 
 
 Left-over Foods and Recipes 25 
 
 Suggested Economy 29 
 
 Waste in Food Preparation 30 
 
 Waste in Eating Habits 30 
 
 Dietary Standards 30 
 
 Conservation of Foods 31 
 
 Preservation of Foods 34 
 
 Home Canning 34 
 
 Home Drying 42 
 
 Home Storage 43 
 
 Part II. — Economical Recipes 
 
 Comparative Measures and Weights 49 
 
 Bread — Demonstration — Bread Lesson 60 
 
 Soups 57 
 
 Salads 60 
 
 Meats and Meat Substitutes 63 
 
 Vegetables 67 
 
 Desserts 70 
 
 Pastry 74 
 
 Cakes and Doughnuts 75 
 
 Eggs and Milk 79 
 
 Corn and Its Uses 81 
 
 Plain Patterns in Cookery 86 
 
 Preserves, Jellies, etc 90 
 
 Sandwiches 92 
 
 Afternoon Affairs . . . 93 
 
 The Emergency Shelf 94 
 
 The Feeding of Children 95 
 
 Recipes for Children's Food 96 
 
 Invalid Cookery 99 
 
 Cookery for Sick and Convalescent 101 
 
V 
 
 Food 
 
 PART I. 
 
 Food is that which taken into the body builds tissue or yields 
 energy. 
 
 The most healthful food is that which is best fitted to the needs 
 of the user. 
 
 The cheapest food is that which furnishes the largest amount of 
 nutriment at the least cost. 
 
 The best food is that which is both most healthful and cheapest. 
 
 The value of food depends mainly upon its composition and di- 
 gestibility. The composition is determined by chemical analysis. 
 
 The most important kinds of compounds in foods are protein, 
 fats, carbohydrates, mineral matter, water and refuse. 
 
 The functions of these compounds in the food are to build and re- 
 pair the various tissues of the body and to supply the heat and mus- 
 cular energy. 
 
 Digestion. 
 
 "We live not upon what we eat but upon what we digest." 
 Food must first go through a number of chemical changes by what is 
 called digestion which prepares it to be absorbed, taken into the blood 
 and lymph and carried to the parts of the body where it is needed. 
 Digestion takes place in the alimentary canal, partly in the stomach 
 but more in the intestine. 
 
 Digestion is brought about by substances called ferments which 
 are secreted by the digestive organs. Saliva in the mouth has the 
 power of changing insoluble starches into soluble sugar, but as the 
 food stays in the mouth only a short time, there is generally little 
 chance for such action. Saliva, however, helps fit the food to be more 
 easily worked on by the stomach. Gastric juice of the stomach acts 
 upon protein, and the pancreatic juice of the intestine acts upon pro- 
 tein, fats and carbohydrates. The action of all the ferments is aided 
 by the fine division of the food by chewing and by the muscular con- 
 tractions of the stomach and intestine. The parts of the food which 
 the digestive juices can not dissolve escape digestion and are periodi- 
 cally given off by the intestine. 
 
 When finally the blood, supplied with the nutrients of the di- 
 gested food and freighted with oxygen from the lungs, is pumped from 
 the heart all over the body it is ready to furnish the organs and tis- 
 sues with the materials and energy which they need for their peculiar 
 functions; at the same time it carries away the waste which the ex- 
 ercise of these functions has produced. It is a characteristic of living 
 body tissue that it can choose the necessary materials from the blood 
 and build them into its own structure. 
 
Digestibility of Food. 
 
 All foods are not equally digestible with all people. Different 
 persons are differently constituted with respect to the chemical changes 
 which their food undergoes and the effect produced. It may be liter- 
 ally true that "one man's meat is another man's poison." Most whole- 
 some kinds of food are hurtful to some people. Sickness may be na- 
 ture's evidence that certain food is unfit. Every person must learn from 
 bis own experience what food agrees with him and what does not. 
 
 It has been found that in the total food of an ordinary mixed diet, 
 on the average, about 92 per cent of the protein, 95 per cent of the 
 fats and 97 per cent of the carbohydrates are retained by the body. 
 The digestibility of a given article of food depends upon the digestibil- 
 ity of the different classes of nutrients and upon the relative propor- 
 tion in which these nutrients occur. Different specimens of the same 
 kind of food material differ in composition, digestibility and nutritive 
 value. 
 
 The Cooking of Food. 
 
 The cooking of food has much to do with its nutritive value. 
 Owing to mechanical conditions or other causes many articles of food 
 which are quite unfit for nourishment when raw are very nutritious 
 when cooked. It is a matter of common experience that a well-cooked 
 food is wholesome and appetizing while the same material badly cooked 
 is unpalatable. There are three chief purposes of cooking. The first is 
 to change the mechanical condition so that the digestive juices can 
 act upon the food more freely. Heating often changes the structure 
 of foods very materially so that they are more easily chewed and 
 more easily and thoroughly digested. The second is to make it more 
 appetizing by improving the appearance or flavor, or both. Food which 
 is attractive to the eye and taste quickens the flow of saliva and other 
 digestive juices, and thus digestion is aided. The third is to kill by 
 heat any disease germs, parasites or other dangerous matter, and ap- 
 plies to both animal and vegetable foods. 
 
 Heat properly applied to meat develops the pleasing taste and 
 odor of extractives and softens and loosens the protein (gelatinoids) 
 of the connective tissues and thus make^ the meat more tender. Ex- 
 treme heat tends to coagulate and harden the albuminoids of the lean 
 portions and weakens the flavor of extractives. Burned meat is both 
 unpalatable and indigestible. 
 
 Meat in cooking loses weight because of the escape of the juices, 
 fat and water. The nutritive value of a meat soup depends upon the 
 substances which are dissolved out of the meat, bones and gristle by 
 the water. In ordinary meat broth the extractives and salts are agree- 
 able and often valuable as stimulants but have little value as nutri- 
 ment. 
 
 The cooking of vegetables ruptures the walls of the tiny cells 
 containing starch grains and makes them more soluble. Heat also 
 caramelizes a portion of the carbohydrates and produces agreeable 
 flavors. 
 
Foods prepared from flour are made more palatable and porous 
 and are more easily broken up in the alimentary canal when cooked. 
 Escaping steam, and carbon dioxide gas given off by baking powder or 
 by the fermentation of yeast in the dough form tiny bubbles within 
 thin walls of protein (gluten) of the flour thus assisting in the desired 
 results from cooking. The albumen of eggs when beaten incloses air 
 in bubbles which expand and the walls stiffen with heat and thus render 
 the food porous, a. 
 
 a. W. O. Atwater, Ph. D. — Farmers' Bui. No. 142. 
 
 U. S. Dept. Agric. 
 
 Quality of Food. 
 
 That food which is brought into the home shall be clean and of 
 good quality is of the greatest importance. Vegetables and fruits 
 should be grown and milk and other dairy products produced under 
 proper conditions, and all food materials which pass through the 
 manufacturer's or dealer's hands should reach the kitchen in a clean 
 and wholesome condition. 
 
 Since the passage of the National Pure Food and Drugs Act giving 
 the United States Government authority to enforce stringent laws 
 against adulteration and misbranding of foods which enter interstate 
 commerce, and the more rigid enforcement of similar state laws, the 
 matters of Quality, quantity and cleanliness are generally neglected by 
 the buying public. Deception has been greatly decreased, yet the bur- 
 den of selective and discriminating buying can not be removed from 
 the shoulders of the family buyer. Cheaper brands and grades of all 
 food products cost less because they are either inferior, have a lower 
 cost in production or a less demand than the higher priced prod- 
 ucts. For example: 1. The cheaper brand of canned tomatoes may 
 contain less and greener pulp with more water than the higher priced 
 brand. 2. The cheaper brands of coffee may not only be an inferior 
 berry but cost less in production during the processes of roasting. 3. 
 The quality and cost of production may be the same with a cheaper 
 product where demand dictates the price; as is true with cracked rice 
 compared with the whole grain or round steak as compared with more 
 expensive cuts of meat. In many cases sanitation and service add 
 slightly to the cost of certain types of products. The buyer needs a 
 very discriminating and well balanced sense of true value to fully 
 protect the health as well as the economic rights of the household. 
 
 Public Eating Places. 
 
 Legislation regarding the inspection and regulation of hotels, 
 restaurants and other places where meals are served is in force only 
 in certain cities. The matter is one concerning which the patronizing 
 public has a right to full information. In general, carefully managed 
 eating places welcome inspection of their kitchens and storerooms by 
 visitors. Clean places should be patronized. Bakeries, markets, candy 
 kitchens and other places where food is handled should likewise be 
 under very careful scrutiny in all matters pertaining to the sanitary 
 
 —9— 
 
handling of their respective products. The person who undertakes the 
 manufacture, distribution or preparation of food needs not only a 
 knowledge of his particular activity but a thorough understanding of 
 all the requirements of sanitation and health in the care of food prod- 
 ucts. Remedy in cases of ignorance and neglect is in the hands of 
 patrons. 
 
 Cleanliness of Food. 
 
 Cleanliness should always be observed in the keeping, handling 
 and serving of food. Every precaution should be taken to insure 
 cleanliness for the sake of health and economy. It means not only 
 absence of visible dirt but freedom from undesirable organisms, and 
 from worms and other parasites. If food, raw or cooked, is kept in 
 dirty places, peddled from dirty carts, prepared in dirty rooms and in 
 dirty dishes or is exposed to foul air, disease germs and offensive and 
 dangerous substances can easily get in. 
 
 Bacteria in Food. 
 
 Food and drink may be very dangerous sources of disease. Bac- 
 teria of typhoid fever often find their way into drinking water, and 
 those of typhoid and scarlet fever and diphtheria into milk, and bring 
 sickness and death to large numbers of people. Great pains should 
 be taken to know the sources of the food we eat and to know that the 
 mediums through which this food has passed have been sanitary and 
 that the necessary precauptions against the most dangerous diseases 
 been taken. 
 
 Parasites in Food. 
 
 Food materials may also contain parasites, like tapeworms in 
 beef, pork, and mutton, and trichina in pork, which are often injuri- 
 ous and sometimes deadly in their effect. The danger is not confined 
 to animal foods. Vegetables and fruits may become contaminated 
 with the eggs of numerous parasites from the fertilizers which have 
 been applied to the ground in gardens and orchards. Raw vegetables 
 and fruits should be very thoroughly washed before serving. If the 
 food is sufficiently heated in cooking all organisms are killed. 
 
 Decomposition of Food. 
 
 Sometimes food undergoes decomposition in which injurious 
 chemical compounds, so-called ptomaines, are formed. Poisoning by 
 cheese, ice cream, preserved fish, canned meats and the like has been 
 caused in this way. The ptomaines often withstand the heat of cook- 
 ing and other precautions should be taken to guard against the possible 
 use of foods in which decay has set in. 
 
 Molds of Food. 
 
 Mold on bread, cheese and other foods is familiar to every house- 
 wife. The spores (i. e. minute reproductive bodies) of the different 
 varieties of mold are every where present and need only warmth and 
 moisture to enable them to grow on many kinds of food. These or- 
 
 —10— 
 
ganisms are always at work in damp cellars and in dark, damp cor- 
 ners of rooms. They are borne on the feet of insects, skins of fruit 
 and are flying in the air. They flourish best in foods piled close to- 
 gether. To prevent them getting started absolute cleanliness is nec- 
 essary. Fresh air, sunshine and whitewash are important aids. Avoid 
 dampness. Cellars may be kept dry by providing a quantity of un- 
 slacked lime. The growth of all forms of fungi is also prevented by 
 low temperature. 
 
 Flies and Food 
 
 The common house fly carries disease germs. It breeds in man- 
 ure. It feeds on the sputum of diseased throats and lungs, typhoid 
 dejecta, and refuse of all kinds. Germs are carried on its hairy feet 
 and legs. By recent experiments with animals the bacilli of tuber- 
 culosis and typhoid have given the disease within fifteen days. The 
 eggs of worms taken in with food remain alive and hatch after be- 
 ing ejected in the "specks." The remedy proposed is strict enforce- 
 ment of the laws governing the cleaning of streets and the covering 
 of all manure pits in town and country, with occasional spraying 
 with crude petroleum. All means of prevention of the fly in the home 
 should be used. 
 
 The mosquito also carries disease. Two varieties are conceded to 
 be necessary to the transmission, respectively, of malaria and yellow 
 fever. The micro-organism of yellow fever is taken into the body 
 of a mosquito and after twelve days it can convey the disease by biting. 
 This "intermediary host" is successful fought only by exterminating 
 the breeding places and by screening the home. 
 
 The Bureau of Entomology of the Department of Agriculture 
 has given a great deal of attention to the above subjects and the 
 publications of the Bureau should be consulted for full data. a. 
 
 a. U. S. Dept. Agr., Farmers' Bui. 155. 
 
 Dust and Food 
 
 Dust is a little of everything. Air and dust bacteria are not 
 necessarily harmful but may have among them those which produce 
 disease. Dr. Michael Prudden gives the results of attempts to count 
 the bacteria in the dust of New York streets. A culture plate of three 
 and one-half inches in diameter was exposed for five minutes with 
 the following results: Central Park, near street, collected 4 99 bacter- 
 ia; Union Square, collected 214 bacteria; a large dry goods store, 
 collected 199 bacteria; and a street while being swept collected 5,810 
 bacteria. 
 
 It has been found that molds, yeasts and bacteria are carried 
 into the air by sweeping in the home. In no event should food and 
 dishes be exposed so that the particles from the air can settle upon 
 them. Dusting should be done with a damp cloth. A feather duster 
 scatters micro-organisms in the air. Modern cleaning devices have a 
 
 — 11— 
 
\/ 
 
 great sanitary advantage. It is obvious that the floors of kitchen, 
 dining room and pantry should be kept well washed. 
 
 Pet Animals and Food 
 
 The fur of even the most cleanly cats and dogs kept in the home 
 may come in contact with the food. Of all rooms they should be kept 
 from the kitchen. 
 
 (Mice should in no case be tolerated in the home. The chances 
 for infection from contagious diseases are too great, to say nothing 
 of their ravages in destruction and waste. Data summarized by the 
 New York State board of health shows the rat to be a factor in trans- 
 mitting diphtheria and other diseases. Their destructiveness is incalcu- 
 lable.) 
 
 Common Elements of Food. 
 
 The chemical elements which contribute in food most abund- 
 ently to the body are oxygen, hydrogen, carbon, nitrogen, calcium, 
 phosphorus and sulphur. These elements form a great variety of com- 
 pounds as already stated, are: Protein, fats, carbohydrates, mineral 
 matter, water and refuse. . y 
 
 Compounds in Foods 
 
 1. PROTEIN. Protein forms about 18 per cent, by weight, of 
 the body of the average man. Protein compounds may be sub- 
 divided into albuminoids, gelatinoids and extractives. 
 
 Albuminoids include substances similar to the white of eggs, 
 the lean of meat (myosin), the curd of milk (casein), and the 
 gluten of wheat. 
 
 Gelatinoids occur principally in the connective tissues, such as 
 the collagen of the tendons and skin and the ossein of bone. 
 
 Albuminoids and gelatinoids, classed together as proteids (a), 
 are most important constituents of our food. They make the basis of 
 bone, muscle and other tissues and are essential to the body struct- 
 ure. They are also used as fuel — that is, they are burned in the body 
 to make energy and also to some extent are transformed into fat and 
 stored in the body. 
 
 (a). The terminology here followed is that recommended by 
 the American Association of Agricultural Colleges and Experiment 
 Stations. 
 
 EXTRACTIVES are included with the protein compounds be- 
 cause they contain nitrogen, but they differ greatly from the albumin- 
 oids and gelatinoids. They are the principal ingredients of meat ex- 
 tracts, beef tea, etc. They chiefly act as stimulants and appetizers. 
 
 The digestion of proteins begins in the stomach and is completed 
 in the intestine. 
 
 Examples of protein foods are: Milk, peas, beans, cheese, oatmeal, 
 nuts, meat, fish, eggs. 
 
 2. FATS. Fats form about 15 per cent, by weight, of the body 
 
 —12— 
 
of the average man. They occur chiefly in animal foods, such as meats, 
 fish, butter, etc. Also they are abundant in some vegetable prod- 
 ucts, such as olives, cottonseed, some cereals, notably oatmeal and 
 maize, and in nuts. Fat is stored under the skin and scattered in 
 minute particles through the various tissues. It gives warmth and 
 energy in a concentrated form. Its digestion takes place chiefly in 
 the intestine. 
 
 Example of fat foods are: Butter, cream, egg yolks, meat fats, 
 vegetable oils, nuts, cottonseed oil, olive oil, oat meal. 
 
 3. CARBOHYDRATES. Carbohydrates constitute only a small 
 
 portion of body tissues — less than one per cent. They are found chiefly 
 in the vegetable foods like cereal grains and potatoes; also in milk in 
 the form of milk sugar. They are very important because they form 
 an abundant source of energy and are easily digested. Digestion begins 
 in the mouth with the action of saliva on starch which is changed to 
 a more soluble substance, dextrine, after reaching the stomach. 
 Digestion is completed in the intestine. Carbohydrates are subdivided 
 into two classes — starches and sugars. 
 
 Examples of carbohydrate food are: STARCHES — cereals, pota- 
 toes, rice, vegetables, fruits, milk;. SUGARS — Sugar, honey, mo- 
 lasses. 
 
 4. MINERALS. Minerals form about 5 or 6 per cent, by 
 weight, of the body of the average man. They are found chiefly 
 in the bones and teeth, and also found in solution in the various 
 fluids and are in the tissues. Minerals are necessary in building the 
 nerves and aid in producing the red corpuscles in the blood. 
 
 Sources of mineral foods are: Milk, fresh fruits, whole cereals, 
 green vegetables, egg yolks, cod fish, salt, raisins, dates, prunes. 
 
 5. WATER. Water forms about 60 per cent, by weight, of 
 the body of the average man. It is a component part of all the tis- 
 sues. Water helps make the blood, equalizes bodily temperature, aids 
 in moistening the joints and acts as a carrier of waste from the 
 body. As it can not be burned it yields no heat or energy to the body. 
 
 Sources of water in food are: Beverages, fresh fruits, fresh 
 vegetables. 
 
 _ Refuse in Food 
 
 Food contains some materials which we can not or do not eat. 
 Refuse is made up of all the other compounds of food and con- 
 stitutes an important item when we consider the actual cost and nu- 
 triment in food. Thus bones are largely mineral matter, with some 
 fat and protein. Egg shells are almost all mineral matter. In some 
 cases edible materials are classed as refuse altho they have a high 
 nutritive value. Vegetable materials such as bran, potato and apple 
 peelings have a number of the important ingredients of food and are 
 generally among food wastes. 
 
 —13- 
 
Average Composition of Poods 
 
 U. S. Agric. Ext. Far. Bui. 142 
 TABLE I. — Average composition of common American food products 
 
 Food materials (as purchased). 
 
 W 
 
 '-d 
 
 ANIMAL FOOD. 
 Beef, fresh: 
 
 Chuck ribs - — 
 
 Flank - 
 
 Loin - 
 
 Porterhouse steak ..._ 
 
 Sirloin steak T 
 
 Neck ~ 
 
 Ribs _ -..- 
 
 Rib rolls _ - 
 
 Round 
 
 Rump _ 
 
 Shank, fore _ 
 
 Shoulder and clod T 
 
 Fore quarter _ 
 
 Hind quarter 
 
 Beef, corned, canned, pickled, and dried: 
 
 Corned beef 
 
 Tongue, pickled _ 
 
 Dried, salted, and smoked 
 
 Canned boiled beef T - 
 
 Canned corned beef _ 
 
 Veal: 
 
 Breast 
 
 Leg 
 
 Leg cutlets 
 
 Fore quarter 
 
 Hind quarter 
 
 Mutton: 
 
 Flank ; _ _ 
 
 Leg, hind 
 
 Loin chops r 
 
 Fore quarter 
 
 Hind quarter, without tallow 
 
 Lamb: 
 
 Breast _ 
 
 Leg, hind _ 
 
 Pork, fresh: 
 
 Ham _ , 
 
 Loin chops 
 
 Shoulder 
 
 Tenderloin _ 
 
 Pork, salted, cured, and pickled: 
 
 Ham, smoked _ 
 
 Shoulder, smoked 
 
 Salt Pork 
 
 Bacon, smoked 
 
 Sausage: 
 
 Bologna _ 
 
 Pork 
 
 Frankfort 
 
 Soups: 
 
 Celery, cream of 
 
 Beef , 
 
 Meat stew „. 
 
 Tomato 
 
 Poultry: 
 
 Chicken, broilers 
 
 Fowls - 
 
 Goose 
 
 Turkey r 
 
 pr ct 
 
 16.3 
 10.2 
 13.3 
 12.7 
 12.8 
 27.6 
 20.8 
 
 7.2 
 20.7 
 36.9 
 16.4 
 18.7 
 1S.7 
 
 8.4 
 6.0 
 4.7 
 
 21.3 
 14.2 
 3.4 
 24.5 
 20.7 
 
 9.9 
 
 18.4 
 16.0 
 21.2 
 17.2 
 
 19.1 
 17.4 
 
 10.7 
 19.7 
 
 12.4 
 
 13.6 
 18.2 
 
 41.6 
 25.9 
 17.6 
 
 22.7 
 
 pr ct 
 
 1 1 
 pr ctl 
 
 52.6 
 
 1 
 15.5 
 
 54.0 
 
 17.0 
 
 52.5 
 
 16.1 
 
 52.4 
 
 19.1 
 
 54.0 
 
 16.5 
 
 45.9 
 
 14.5 
 
 43.8 
 
 13.9 
 
 63.9 
 
 19.3 
 
 60.7 
 
 19.0 
 
 45.0 
 
 13.8 
 
 42.9 
 
 12.8 
 
 56.8 
 
 16.4 
 
 49.1 
 
 14.5 
 
 50.4 
 
 15.4| 
 
 49.2 
 
 14.3 
 
 58.9 
 
 11.9 
 
 53.7 
 
 26.4 
 
 51.8 
 
 25.5 
 
 51.8 
 
 26.3 
 
 52.0 
 
 15.4 
 
 60.1 
 
 15.5 
 
 68.3 
 
 20.1 
 
 54.2 
 
 15.1 
 
 56.2 
 
 16.2 
 
 39.0 
 
 13.8 
 
 51.2 
 
 15.1 
 
 42.0 
 
 13.5 
 
 41.6 
 
 12.3 
 
 45.4 
 
 13.8 
 
 45.5 
 
 15.4 
 
 52.9 
 
 15.9 
 
 48.0 
 
 13.5 
 
 41.8 
 
 13.4 
 
 449 
 
 12.0 
 
 66.5 
 
 18.9 
 
 34.8 
 
 14.2 
 
 36.8' 
 
 13.0 
 
 7.9 
 
 1.9 
 
 17.4 
 
 9.1 
 
 55.2 
 
 18.2 
 
 39.8 
 
 13.0 
 
 57.2 
 
 19.6 
 
 88.6 
 
 2.1 
 
 92.9 
 
 4.4 
 
 84.5 
 
 4.6 
 
 90.0 
 
 1.8 
 
 43.7 
 
 12.8 
 
 47.1 
 
 13.7 
 
 38.5 
 
 13.4 
 
 42.4 
 
 16.1 
 
 pr ct|pr ct|pr ct|calo- 
 
 15.0 
 19.0 
 17.5 
 17.9 
 16.1 
 11.9 
 21.2 
 16.7 
 12.8 
 20.2 
 7.3 
 9.8 
 17.5 
 18.3 
 
 23.8 
 19.2 
 6.9 
 
 22.5 
 18.7 
 
 1 ries 
 0.8| 910 
 
 11.0 
 7.9 
 7.5 
 6.0 
 6.6 
 
 36.9| 
 14.7 
 28.3' 
 24.5 
 23.2 
 
 19.1 
 13.6 
 
 25.9 
 24.2 
 29.8 
 13.0 
 
 33.4 
 26.6 
 86.2 
 62.2 
 
 2.8| 
 
 •4| 
 
 4.3] 
 
 1.1 
 
 i 
 
 1.4| 
 
 12.3 
 
 29.8 
 
 18.4 
 
 19.7| | 
 
 44.2! 1.1 
 18.61 1.1 
 
 5.0 
 111 
 5.5| 
 5.6| 
 
 .7 
 .9 
 .8 
 .9 
 .7 
 .7' 
 ■91 
 1.0 
 .7 
 .6 
 .9 
 .7 
 
 ■9 
 
 •7| 
 1.0J 
 
 4.2 
 5.5 
 3.9 
 41 . 
 
 3.8 
 2.2 
 3.4* 
 
 1.5 
 1.2 
 1.1 
 
 1.5 
 
 .7 
 .7 
 .7 
 
 1,105 
 
 1,025 
 
 1,100 
 
 975 
 
 1,165 
 
 1,135 
 
 1,055 
 
 890 
 
 1,090 
 
 545 
 
 715 
 
 995 
 
 1,045 
 
 1.245 
 1,010 
 790 
 1,410 
 1,270 
 
 745 
 625 
 695 
 535 
 580 
 
 1,770 
 890 
 1,415 
 1,235 
 1,210 
 
 1,075 
 860 
 
 1,320 
 1,245 
 1,450 
 
 1,635 
 1,335 
 3.555 
 2,715 
 
 1.155 
 2.075 
 1,155 
 
 235 
 120 
 
 365 
 185 
 
 305 
 
 765 
 
 1,475 
 
 1,060 
 
 —14- 
 
TABLE I.— Average composition of common American food products. 
 
 Food materials (as purchased). 
 
 ANIMAL FOOD— Continued. 
 Fish: 
 
 pr ct 
 
 29.9 
 17.7 
 44 7 
 
 pr ct 
 58.5 
 
 pr ct 
 
 11.1 
 
 pr ct 
 
 .2 
 4.4 
 4.2 
 
 .7 
 4.8 
 3.8 
 
 .4 
 8.8 
 
 12.1 
 
 pr ct 
 
 pr ct| 
 
 .8 
 .9 
 
 •7 
 
 I 
 
 1.5 
 
 18.5 
 7.4 
 
 2.6 
 
 5.3 
 
 1.1 
 
 2.3 
 
 1.5 
 
 .8 
 
 . 0.9 
 
 3.0 
 .7 
 .7 
 .7 
 
 1.9 
 .5 
 
 4.0 
 
 3.8 
 
 1.0 
 1.8 
 
 .5 
 
 •9 
 
 1.3 
 
 1.3 
 
 •9 
 
 .7 
 
 1.0 
 
 2.1 
 
 .4 
 
 calo- 
 ries 
 
 220 
 
 
 61.9 15.3 
 
 4041 102 
 
 
 
 475 
 
 
 370 
 
 35 1 W17 
 
 12.8 
 9.4 
 20.9 
 
 16.0 
 
 20.5 
 
 21.8 
 23.7 
 
 6.0 
 10.6 
 
 
 275 
 
 50.1. 
 
 35.2 
 71.2 
 
 40.2 
 19.2 
 
 63.5 
 53.6 
 
 88.3 
 80.8 
 
 
 
 380 
 
 
 2.6 
 
 600 
 
 Fish, preserved: 
 Cod, salt - 
 
 Fish, canned: 
 
 24.9 
 44.4 
 
 325 
 
 
 755 
 
 
 915 
 
 Shellfish: 
 
 *5.0 
 
 12. if 
 
 1 
 1.3| 3.3 
 
 950 
 225 
 
 
 
 1.11 5.2 
 .9] .6 
 
 340 
 
 
 52.4 
 61.7 
 tll.2 
 
 36.71 7.9 
 30.7| 5.9 
 65. 5 1 13.1 
 
 1 
 11.0 1.0 
 
 200 
 
 
 .7 
 9.3 
 
 85.0 
 4.0 
 
 .3 
 
 .5 
 
 8.3 
 
 18.5 
 
 36.8 
 
 33.7 
 
 1.9 
 2.2 
 
 1.0 
 1.9 
 .9 
 
 •2 
 
 145 
 
 
 635 
 
 Dairy products, etc.: 
 
 
 3,410 
 
 
 
 87.0 
 90.5 
 91.0 
 26.9 
 
 3.3 
 .34 
 3.0 
 8.8 
 
 5.0 
 5.1 
 4.8 
 54.1 
 . 4.5 
 4.1 
 2.4 
 
 71.9 
 71.4 
 
 75.1 
 71.2 
 74.1 
 
 310 
 
 
 
 165 
 
 Buttermilk r 
 
 
 160 
 
 
 
 1,430 
 
 
 
 74.01 2.5 
 
 865 
 
 Cheese. Cheddar 
 
 
 27.4 
 34.2 
 
 11.4 
 11.3 
 
 12.0 
 12.0 
 10.3 
 
 9.6 
 13.6 
 12.9 
 12.5 
 
 7.7 
 12.3 
 11.4 
 
 27.7 
 25.9 
 
 13.8 
 13.3 
 
 11.4 
 14.0 
 13.4 
 12.1 
 6.4 
 6.8 
 9.2 
 16.7 
 8.0 
 'A 
 
 2,075 
 1,885 
 
 VEGETABLE FOOD. 
 Flour, meal, etc. : 
 Entire -wheat flour 
 
 
 1,650 
 1,645 
 
 Wheat flour, patent roller process — 
 
 
 1,635 
 1,640 
 
 
 
 1,645 
 
 
 
 1.8 75.2 
 
 1,680 
 
 
 
 1.2 
 .9 
 1.9 
 
 7.3 
 .3 
 .1 
 
 77.9 
 78.7 
 75.4 
 66.2 
 79:0 
 . 88.0 
 90.0 
 
 53.1 
 
 47.1 
 52.1 
 49.7 
 54.2 
 63.3 
 69.7 
 70.5 
 73.1 
 
 70.0 
 96.0 
 81.0 
 100.0 
 71 4 
 
 1,605 
 
 Rye fl ou r ,. 
 
 
 1,620 
 
 
 
 1.645 
 
 Ont breakfast food 
 
 
 1,800 
 
 
 
 1,620 
 
 
 
 1,650 
 1,675 
 
 1 200 
 
 
 
 Bread, pastry, etc.: 
 
 
 35.3 
 43.6 
 35.7 
 38.4 
 35.7 
 19.9 
 6.8 
 4.8 
 5.9 
 
 
 
 9.2 
 5.4 
 8.9 
 9.7 
 9.0 
 6.3 
 9.71 
 11.3 
 9.8 
 
 1.3 
 
 1.8 
 
 1.8 
 
 .9 
 
 .6 
 
 9.0 
 
 12.1 
 
 10.S 
 
 9.1 
 
 1.1 
 2.1 
 1.5 
 1.3 
 1.5 
 1.5 
 1.7 
 2.9 
 2.1 
 
 Brown bread 
 
 
 1,040 
 
 
 
 1,195 
 1,130 
 1 170 
 
 
 
 
 
 
 
 1,630 
 1 925 
 
 
 
 
 
 1,910 
 1,875 
 
 1,225 
 
 
 
 Sugars, etc.: 
 Molasses 
 
 ::=:: 
 
 (b) Candy _ 
 
 
 
 1,680 
 
 Honey 
 
 
 1,420 
 1,750 
 1,250 
 
 Sugar, granulated 
 
 
 
 
 
 
 Maple syrup 
 
 
 
 
 
 'Refuse, oil. 
 
 tRefuse and shell. 
 
 (b) Plain confectionery not containing nuts 
 
 fruits, or choco 
 
 lates. 
 
 
 
 —15- 
 
TABLE I.— Average composition of common American food products. 
 
 Food materials (as purchased). 
 
 ^Vegetables: 
 
 Beans, dried •„• 
 
 Beans, Lima, shelled 
 
 Beans, string - - 
 
 Beets — 
 
 Cabbage 
 
 Celery 
 
 Corn, green (sweet), edible portion... 
 
 Cucumbers ,• 
 
 Lettuce 
 
 Mushrooms 
 
 Onions 
 
 Parsnips 
 
 Peas (Pisum sativum), dried 
 
 Peas (Pisum sativum), shelled 
 
 Cowpeas, dried _ 
 
 Potatoes - 
 
 Rhubarb — 
 
 Sweet potatoes 
 
 Spinach 
 
 Squash T 
 
 Tomatoes 
 
 Turnips 
 
 Vegetables, canned: 
 
 Baked beans 
 
 Peas (Pisum sativum), green 
 
 Corn, green : ... 
 
 Succotash 
 
 Tomatoes 
 
 "Fruits, berries, etc., fresh: 
 
 Apples 
 
 Bananas _ 
 
 Grapes ~ — 
 
 Lemons 
 
 Muskmelons _ 
 
 Oranges _ 
 
 Pears , 
 
 Persimmons, edible portion 
 
 Raspberries 
 
 Strawberries _ 
 
 Watermelons 
 
 3 
 
 HJ 
 
 
 o 
 
 > 
 
 
 O 
 
 ** 
 
 er 
 
 er 
 
 
 
 
 
 
 •1 
 
 
 
 
 P 
 f» 
 
 (O 
 
 
 1 I ,' ■' 
 
 pr ct pr ct pr ct|pr ctjpr ct|pr 
 
 7.0 
 20.0 
 15.0 
 20.0 
 
 15.0 
 15.0 
 
 10.0 
 20.0 
 
 20.0 
 40.0 
 
 12.6 
 68.5 
 83.0 
 70.0 
 77.7 
 75.6 
 75.4 
 81.1 
 80.5 
 88.1 
 78.9 
 66.4 
 9.5 
 74.6 
 13.0 
 62.6 
 56.6 
 
 20. 0T 55.2 
 92.3 
 44.2 
 94.3 
 62.7 
 
 50.0 
 
 30.0 
 
 25.0 
 35.0 
 25.0 
 30.0 
 50.0 
 27.0 
 10.0 
 
 5.0 
 59.4 
 
 68.9 
 85.3' 
 76.1 
 75.9 
 94.0 
 
 63.3 
 48.9 
 58.0 
 62.5 
 44.8 
 63.4 
 76.0 
 66.1 
 85.8 
 85.9 
 37.5 
 
 22.5 
 
 7.1 
 
 2.1 
 
 1.3 
 
 1.4 
 
 .9 
 
 3.1 
 
 .7 
 
 1.0 
 
 3.5 
 
 1.4 
 
 1.3 
 
 24.6 
 
 7.01 
 
 21.4" 
 
 1 
 
 .4 
 1.4 
 2.1 
 .7 
 .9 
 .9 
 
 6.9 
 3.6 
 2.8 
 3.6 
 1.2 
 
 0.3 
 .8 
 
 1.0 
 .7 
 .3 
 .6 
 .5 
 .8 
 
 1.0 
 .9 
 .2 
 
 1.8 
 .7 
 .3 
 .1 
 .2 
 .1 
 
 1.1 
 .2 
 .2 
 .4" 
 .3 
 ■4 
 
 1.0 
 .5' 
 
 1.4 
 .1 
 .4 
 .6 
 .3 
 ■ 2 
 .4 
 .1 
 
 2.5 
 .2 
 1.2 
 1.0 
 .2 
 
 59.6 
 22.0 
 6.9" 
 7.7 
 4.8 
 2.6 
 19.7 
 2.6 
 2.5 
 6.8 
 8.9| 
 10.81 
 62.0| 
 16.9 
 60.8 
 14.7 
 2.2 
 21.9 
 3.2 
 4.5 
 3.9 
 5.7 
 
 19.6 
 9.8' 
 19.0 
 18.6 
 4.0 
 
 0.3| 10.8 
 
 ct|calo- 
 ries 
 1,520 
 
 3.5 
 
 1.7 
 .7 
 •9 
 .9 
 .8 
 .7 
 .4 
 .8 
 
 1.2 
 .5 
 
 1.1 
 
 540 
 
 170 
 
 160 
 
 115 
 
 65 
 
 440 
 
 65 
 
 65 
 
 185 
 
 190 
 
 230 
 
 2.9 1,565 
 
 1.0 
 
 3.4 
 .8 
 .4 
 .9 
 
 2.1 
 .4 
 .5 
 .6 
 
 2.1 
 1.1 
 .9 
 .9 
 .6 
 
 0.3 
 .6 
 .4 
 .4 
 .3 
 .4 
 .4 
 .9 
 .6 
 .6 
 .1 
 
 440 
 
 1,505 
 
 295 
 
 60 
 440 
 
 95 
 100 
 100 
 120 
 
 555 
 235 
 430 
 425 
 95 
 
 190 
 260 
 295 
 125 
 
 80 
 150 
 230 
 550 
 220 
 150 
 
 50 
 
 JSuch vegetables as potatoes, squash, beets, etc., have a certain amount of in- 
 edible material, skin, seeds, etc. The amount varies with the method of preparing 
 the vegetables, and can not be accurately estimated. The figures given for refuse of 
 vegetables, fruits, etc., are assumed to represent approximately the amount of refuse 
 in these foods as ordinarily prepared. 
 
 •Fruits contain a certain proportion of inedible materials, as skin, seeds, etc., 
 which are properly classed as refuse. In some fruits, as oranges and prunes, the 
 amount rejected in eating is practically the same as refuse. In others, as apples 
 and pears, more or less of the edible material is ordinarily rejected with the skin 
 and seeds and other inedible portions. The edible material which is thus thrown 
 away, and should properly be classed with the waste, is here classed with the refuse. 
 The figures for refuse here given represent, as nearly as can be ascertained, the 
 quantities ordinarily rejected. 
 
 —16— 
 
TABLE I.— Average composition of common American food products. 
 
 Fruits, dried: 
 
 Apples - 
 
 Apricots - 
 
 Dates 
 
 Figs + r 
 
 Raisins - - 
 
 Nuts: 
 
 Almonds T 
 
 Brazil nuts 
 
 Butternuts 
 
 Chestnuts, fresh 
 
 Chestnuts, dried 
 
 Cocoanuts -■ 
 
 Cocqanut, prepared 
 
 Filberts 
 
 Hickory nuts 
 
 Pecans, polished 
 
 Peanuts 
 
 Pinon |Pinus edulis) 
 
 Walnuts, black 
 
 Walnuts, English 
 
 Miscellaneous: 
 
 Chocolate _ 
 
 Cocoa, powdered , _ 
 
 tCereal coffee, infusion (1 part boiled in 
 20 parts water) 
 
 pr ctjpr ct|pr ct|pr ct|pr ct|pr 
 
 10.0 
 
 10.0 
 
 45.0 
 49.6 
 86.4 
 16.0 
 24.0 
 J48.8 
 
 52.1 
 62.2 
 53.2 
 24.5 
 40.6 
 74.1 
 58.1 
 
 28.11 
 29.4J 
 13.81 
 18.8[ 
 13.1 1 
 
 2.7 
 2.6 
 •6| 
 37.8 
 4.5 
 7.2 
 3.5 
 1 
 
 1.4 
 1.4 
 6.9 
 2.0 
 .6 
 1.0 
 
 1.6 
 4.7 
 1.9 
 4.3 
 2.3 
 
 11.5 
 8.6 
 3.8 
 5.2 
 8.1 
 2.9 
 6.3 
 7.5 
 5.8 
 5.2 
 
 19.5 
 8.7 
 7.2 
 6.9 
 
 5.9| 12.9J 
 4.6| 21.6| 
 
 98.2| .2] 
 
 2.2 
 1.0 
 2.5 
 .3' 
 3.0 
 
 30.2 
 
 33.7 
 
 8.3 
 
 4.5 
 
 5.3" 
 
 25.9 
 
 57.4 
 
 31.3 
 
 25.5 
 
 33.3 
 
 29.1 
 
 36.8 
 
 14.6 
 
 26.6 
 
 48.71 
 28.91 
 
 66.1| 
 62.5 
 70.6 
 74.2 
 68.5 
 
 9.5 
 
 3.5 
 
 .5' 
 
 35.4 
 
 56.4 
 
 14.3 
 
 31.5 
 
 6.2 
 
 4.3 
 
 6.2 
 
 18.5| 
 
 10.21 
 
 3.0| 
 
 6.8| 
 
 I 
 30.31 
 37.7 
 
 ctlcalo- 
 ries 
 2.0 
 2.4 
 
 1.2 
 2.4 
 3.1 
 
 1.1 
 
 2.0 
 
 .4 
 
 1.1 
 
 1.7 
 
 .9 
 
 1.3 
 
 1.1 
 
 .8 
 
 .7 
 
 1.5' 
 
 1.7| 
 
 .51 
 
 •6 
 
 1,185 
 1,125 
 1,275 
 1,280 
 
 1,265 
 
 1,515 
 
 1,485 
 
 385 
 
 915 
 
 1,385 
 
 1,295 
 
 2,865 
 
 1,430 
 
 1,145 
 
 1,465 
 
 1,775 
 
 1,730 
 
 730 
 
 1,250 
 
 2.21 2,625 
 7.2 2,160 
 
 1-4 -2\ 
 
 30 
 
 tThe average of five analyses of cereal coffee grain is: Water 6.2, protein 13.3, 
 fat 3.4, carbohydrates 2.6, and ash 4.5 per cent. Only a portion of the nutrients, 
 however, enter into the infusion. The average in the table represents the available 
 nutrients in the beverage. Infusion of genuine coffee and of tea like the above 
 contain practically no nutrients. 
 
 JMilk and shell. 
 
 Nonnutrients in Foods 
 
 A careful study of the composition of foods from Table 1. is 
 important. In considering the food and economic value of food ma- 
 terials it is necessary to note the proportions of non-nutrients, i. e., re- 
 fuse and v/ater. The skin and bones of meat, and fish, the skin or 
 rind and seeds of vegetables lessen the proportion of nutrients. Re- 
 fuse is not commonly found among the dairy products, dried veget 1 
 tables, cereal foods and foods prepared from them. Water constitutes 
 a large proportion of even the solid foods. Beans, peas, meals, flour, 
 cereal breakfast foods, etc., contain, roughly speaking, 10 to 12 per 
 cent of water. 4 to 50 per cent of the ordinary cuts of meats are 
 water and it is abundant in the flesh of lean animals, and tends to 
 decrease as fats increase and vice versa. Fresh vegetables and fruits 
 contain some times as much as 80 to 90 per cent of water. 
 
 Many cooked foods contain more water than the raw material 
 from which they are made owing to the water added in cooking. 
 Thin soups are little more than flavored and colored water. In some 
 cooked foods, notably meats, which have been baked, roasted or 
 fried, the amount of water is diminished by cooking. 
 
 Nutrients in Food 
 
 The most important of the actual nutrients is protein. It is 
 most abundant in the animal foods, legumes (peas and beans), and 
 in smaller proportions in the cereals. Fats occur chiefly in the 
 animal foods. Carbohydrates are found almost exclusively in the 
 vegetable products and milk. Small quantities of minerals are found 
 
 -17— 
 
in all foods. The most water and refuse are found in meat, fish, 
 milk, fresh vegetables and fruits. 
 
 Actual Values in Food Materials 
 
 The market price of food materials is not regulated by their 
 actual value for nutriment. 
 
 An ounce of protein or fat from the tenderloin of beef is no 
 more nutritious than that from a round or shoulder, but it costs 
 considerably more. 
 
 The agreeableness of food to the palate or fancy of the buyer is 
 a great factor in deciding current demand and consequent selling 
 prices. 
 
 Animal foods, such as meats, fish, milk, and cheese gratify the 
 palate as many vegetables do not. Furthermore, they satisfy the 
 need of supplying protein and fats in which the vegetable foods, ex- 
 cepting leguminous seeds and cereal grains, are lacking. Also animal 
 foods are in general more easily digested, especially as regards pro- 
 tein, and consequently cheaper for the same quantity of nutritive 
 material. 
 
 Ready prepared foods are justly higher in price owing to the 
 expense in time, labor and facilities in the process of preparation 
 for eating. They provide convenience in preparaton for serving, are 
 generally palatable and furnish a pleasing variety. Prepared foods 
 may contain greater nutritive value per bulk or weight than the 
 same materials in the natural state owing to condensation by evap- 
 oration in the processes of preparation. 
 
 Since the cost of food is the principal item in the living ex- 
 penses of most people, and the physicial welfare of all is dependent 
 upon diet it is specially important that we have clear ideas regard- 
 ing the nourishment to be gotten from the different food materials. To 
 economize we must know the combinations which are best fitted 
 for nourishment and have definite information as to the relation be- 
 tween the nutritive values of the different foods and the expense 
 in getting and preparing them. 
 
 Among the different food materials which are palatable, nutritious 
 and otherwise suited for nourishment we must know which ones furnish 
 the largest amounts of available nutriments at the lowest cost. It 
 is therefore necessary to take into account not only the prices per 
 pound, quart or bushel of the different materials but also the kinds 
 and amounts of the actual nutrients they contain, together with 
 their fitness to meet the demands of the body. The cheapest food is 
 that which supplies the most nutriment for the least money. The 
 most economical food is that which is both cheapest and best adapted 
 to the needs of the user. 
 
 Adaptation of Foods 
 
 All persons are alike in that they must have protein for the 
 building and repair of the bodily machine and fuel ingredients for 
 warmth and work, but individuals differ in the amounts and propor- 
 
 —18— 
 
tions they require, and even among those in good health there are 
 many who are obliged to avoid certain kinds of food, while invalids 
 and people with weak digestion must often have special diet. 
 
 For guidance in the selection of food nature provides us with 
 instinct, taste and experience. Physiological chemistry adds the 
 knowledge of the composition of food and the processes in nutrition. 
 The following rules should be observed in the regulation of the 
 diet for people in good health and with good digestion: 
 
 1. Choose the things which "agree" with you and avoid those 
 which can not digest and be assimilated. 
 
 2. Use such kinds and amounts of food as will supply all the 
 nutrients the body needs without burdening the digestive organs. 
 
 3. Do not allow your appetite to overrule reason and the teach- 
 ings of experience. 
 
 4. Use the ordinary food materials — flour, meal, potatoes, milk, 
 butter, cheese, sugar, fish and meat — in the proportions fitted to the 
 actual needs of the body. 
 
 5. Over-eating results in over-taxed digestive organs, wasted 
 energy, general debility and possibly fatty tissue and actual disease. 
 
 Advantage of Several Meals a Day 
 
 A definite amount of food materials is necessary to provide the 
 body of each person with tissue, energy and heat. It is better to furn- 
 ish the food materials at three ordinary meals than at two hearty 
 meals. Moderate quantities of food taken at moderate intervals are 
 more easily and completely digested than large quantities at long 
 intervals. The universal custom of three meals per day based upon 
 instinct and experience indicates the wisdom. 
 
 A General Plan for a Day's Menu 
 
 (From Perdue University, Agri. Ext. Service) 
 A general plan showing foods suited to each day's menu is given 
 as follows: 
 
 BREAKFAST PLAN 
 1. Fruit. 
 3. Whole grain cereal. 
 
 3. Some kind of bread. 
 
 4. A hot drink. 
 
 5. (Some tissue building food as eggs, or meat or fish if so 
 desired.) 
 
 DINN'ER PLAN 
 
 1. One meat dish, eggs in some form may be substituted. 
 
 2. One starchy vegetable such as potatoes or rice. 
 
 3. Some kind of bread. 
 
 4. One watery vegetable as lettuce, asparagus or onions. 
 
 5. One simple dessert such as orange snow or prune whip after 
 heavy meal. 
 
 —19— 
 
SUPPER OR LUNCHEON PLAN' 
 
 1. One hot dish such as meat or meat substitute as cheese fondue, 
 macaroni and cheese, a cream soup or beans in some form. 
 
 2. Some kind of bread. 
 
 3. Some vegetable if desired. 
 
 4. Some simple dessert such as canned or stewed fruit or tapioca 
 pudding. 
 
 5. One kind of preserves or jelly if so desired. 
 
 Meal-Planning 
 
 (From Cornell Reading Courses) 
 
 Although the best type of meal-planning must be based on a 
 thorough knowledge of human nutrition, much may be accomplished 
 by an understanding of a few simple dietary rules. Although by fol- 
 lowing these rules it may not be possible to find the pot of gold at 
 the end of the rainbow, the "balanced ration," on the other hand it 
 may be entirely possible to do something very practical — to give 
 balance to the daily dietary and to gain a certain freedom from fam- 
 ily food customs, neighborhood food traditions, and, let us even hope, 
 from personal food likes and dislikes. 
 
 To balance the dietary means: to supply in the meals of each day, 
 in a form best suited to the individual, all the substances needed to 
 build the tissues, bone, muscle, nerves, blood; to provide energy for 
 the day's activities; to keep the body in good working order. 
 
 A dietary may contain ample bone-building material and may lack 
 the substances needed to produce red blood corpuscles. The needs of 
 muscles may be satisfied while bones and nerves remain hungry; or 
 all tissues may be well supplied, but the dietary may be lacking in 
 substances that regulate such processes as the flow of digestive juices, 
 the activity of the intestine and its ability to empty itself, or the 
 purification of the blood through neutralizing harmful compounds 
 produced by the work of the body. The various body needs must there- 
 fore be taken into account in the planning of the dietary. 
 
 Choice of Foods for Body Needs 
 
 It is not possible to make an exact grouping of foods according 
 to the definite part that each is capable of playing in the dietary, for 
 most common foods are able to play several parts and therefore may 
 satisfy a variety of needs. In a general way, however, it is possible 
 to indicate which foods best serve a certain body need. 
 
 Foods especially adapted to furnish the foundation substances 
 of all living, active tissues: Milk, eggs, cheese, meat, legumes, nuts, 
 cereals. 
 
 While all these foods are nourishing, they cannot replace one an- 
 other in every respect. For example, either milk or eggs might be 
 chosen for the purpose of muscle-building; but milk is much richer 
 than eggs in bone-building, and lime and eggs are richer than milk in 
 red-blood-corpuscle-producing Cereals, legumes, and nuts are all rich- 
 
 —20— 
 
er in energy than are milk, eggs, or meat, and meat has a stimulating 
 property lacked by the others. 
 
 Foods especially adapted to supply "the body with energy: Cereals, 
 legumes, foods rich in starch and sugar, foods rich in fat. 
 
 Foods especially adapted to supply lime to the diet: Milk, 
 legumes, whole cereals, cabbage, celery. 
 
 Milk is the best source of lime. No food can replace it satis- 
 factorily in the diet of the growing child. 
 
 Foods especially adapted to supply iron to the diet: eggs, legumes, 
 oatmeal, vegetables, meats, fruits. 
 
 Foods especially adapted to stimulate the activity of the in- 
 testine , and thus to keep the body clean: Fruits, vegetables, cereals 
 and cereal foods containing part or all of the outer layers of the grain. 
 
 Foods especially adapted to neutralize harmful substances pro- 
 duced in the tissues and blood: Fruits, vegetables. 
 
 The main part of the meals of each day should consist of simply 
 prepared, mild-flavored, non-stimulating, and easily digested foods. 
 
 Well-'cooked cereals, thoroughly baked, sweet-flavored bread; 
 potatoes; milk; eggs; fresh, succulent vegetables; and fruits — these 
 should constitute the background of the dietary. 
 
 Meats and meat soups, candies, preserves, desserts, cakes and 
 other sweets, rich sauces, pickles, and condiments should be used in 
 moderation in order to give color and interest to the dietary, but 
 they should not furnish the bulk of the food at any one meal. a. 
 
 a. Cornell Reading Courses Food series. 
 
 Balanced Ration 
 
 Owing to the wide variety of food materials from which we may 
 get the compounds needed for body building, repair, regulation, 
 warmth and energy, selection is necessary. Instinct, appetite, ex- 
 perience and chemical analysis all may guide in the proper selection. 
 The craving of natural appetite under normal conditions indicates 
 a need of the body. Experience, together with a knowledge of the 
 needs of the body and the compounds in food make possible in- 
 telligent eating. 
 
 In order that food may fully and properly supply the necessary 
 materials just as they are required the daily meals must be "balanced." 
 A properly balanced meal is one which fully meets the needs of the 
 body of the one eating it. We can only approach the perfectly 
 "balanced meal" and are forced to rely then upon instinct, appetite 
 and experience. Fortunately nature greatly assists human limitations 
 by substitutions and adaptations in the digestive processes. When the 
 food we eat fails of the bodily needs grave consequences may re- 
 sult, such as arrested development, debility and disease. 
 
 It is very important that we know at the out-set that no two 
 people need exactly the same foods at all times. Age, occupation, 
 bodily weaknesses, excessive bodily supplies, powers of digestion and 
 assimilation together with a number of other influences must be 
 
 — 21 — 
 
considered in the adaptation of foods to the needs of the body. Thus 
 the matter of balancing a ration is a many sided problem and re- 
 quires diligent study, pains-taking care and a wide range in the 
 knowledge of foods, their content and adaptability in the processes 
 of digestion. 
 
 Many of the known diseases are traceable to the habits of eat- 
 ing and the consequent evil- effects. Headache, indigestion, liver 
 trouble, impure blood and kindred ailments are due as a rule to some 
 aspect of the problem of proper food and right eating; and all bodily 
 difficulties are modified and relieved by proper foods and habits of eat- 
 ing. 
 
 Rules for Planning Inexpensive Meals 
 
 A few rules and commonly known facts regarding the com- 
 position, uses and effects of the common foods may greatly assist 
 in the selection and preparation of food for the daily ration. The 
 following are suggestive: 
 
 Plan meals for the day that each may provide some of the es- 
 sential compounds: i. e., protein, fats, carbohydrates, mineral matter 
 and water. 
 
 One heavy protein dish in the form of meat is sufficient for a 
 day when properly supplemented with milk, legumes (beans or peas), 
 eggs, cheese, etc., age and physicial activity dictating amounts. Chil- 
 dren under five years of age should have little or no meat. 
 
 Fat provides fuel in a concentrated form, is laxative and a nerve 
 builder. The more digestible forms of fat are: cream, butter, olive 
 oil, crisp bacon, etc. 
 
 Carbohydrates are the chief source for energy and heat of the 
 body and are more digestible and more economical than fats. Especial- 
 ly is this true of the starchy forms; such as cereals, potatoes, etc. 
 
 Milk is the best source for two of the minerals — lime and 
 calcium — it being necessary to the growth of children. Necessary 
 iron for the blood should be provided by yolk of egg or strained 
 vegetables. 
 
 Fresh vegetables and fruits all contain mineral matter and 
 should be a part of every diet. 
 
 Water is essential to the food nutrients. It dissolves and re- 
 duces food substances to liquid making them more digestible. It is 
 essential in removing waste from the body and is a regulator of 
 bodily heat by means of the respiratory glands of the skin. About 
 five pints of water can be profitably taken by an adult in one day. 
 
 Sweets in the dietary are unquestionably desirable, but they 
 should be served in such a manner as not to reduce the appetite for 
 other foods and not to satisfy the appetite with sweet foods only. 
 "Sweets" should be eaten with other foods and at the close of the 
 meal. 
 
 Tea and coffee should be used sparingly by adults and never by 
 
 —22— 
 
children. Strong acid drinks are not advisable for either children or 
 adults. Cocoa may be given to children after the fifth year. 
 
 Meals to fully meet the needs of the body should satisfy a normal 
 hunger. 
 
 Bulk is essential in the well regulated diet because it stimulates 
 the flow of digestive juices and aids in carrying away waste materials. 
 It is an important factor in preventing constipation. 
 
 It is best to have contrast and variety represented in the food 
 of a meal, heavy and light foods, sweet and sour, etc. 
 
 If the dietary supplies sufficient iron, calcium and phosphorus 
 there will be sufficient supply of the other minerals. 
 
 The body uses the carbohydrates first, then fats and lastly its 
 muscular tissue for fuel. 
 
 The dietary should be planned so as to meet the needs of all 
 members of the family. The main part of the meal may be made suit- 
 able to all, and to this the foods specially needed by each may be 
 added. Little children should not eat all foods allowable to adults, 
 nor should the grown members of the family be limited to the same 
 simplicity of diet as the children, for children have undeveloped 
 digestive organs that will be over-taxed by heavy foods. The strength 
 of food in the diet of the child should be increased only as the mus- 
 cles of the digestion strengthen and develop. Foods that are too 
 strong over-tax the immature digestive tract and foods that are too 
 weak fail to develop it. Hard muscular work increases the need for 
 the energy-producing foods, but does not materially affect the need 
 for other types of food. 
 
 Suggested Menus 
 
 (From Home Econ. Dep't. Perdue University) 
 The following menus are inexpensive and should supply the 
 needs of a family group containing both children and adults. 
 
 SUMMER MENUS 
 Menu I 
 
 Breakfast — Steward rhubarb, shredded wheat biscuits, bran muf- 
 fins, milk and coffee. 
 
 Dinner — Cream of Spinach soup, nut loaf, cream sauce, fruit 
 salad, graham bread, caramel custard. 
 
 Supper — Escalloped cabbage, baked potatoes, graham bread, 
 rhubarb tapioca, oatmeal wafers. 
 
 Menu II 
 
 Breakfast — Fresh fruit, cornflakes, cinnamon toast, milk and 
 coffee. 
 
 Dinner — Creamed dried beef on toast, rice, string beans (butter- 
 ed), bread, berry shortcake. 
 
 Supper — Potato salad with mayonnaise, Graham bread sand- 
 wiches, cookies, cocoa. 
 
 —23— 
 
Menu III 
 
 Breakfast — Raspberries, cooked cereal, toast, milk and coffee. 
 
 Dinner — Salmon creamed with rice on toast, peas, lettuce salad, 
 bread, cottage pudding with berry sauce. 
 
 Supper — Creamed asparagus on toast, cottage cheese, fresh fruit, 
 brown bread. 
 
 Menu IV 
 
 Breakfast — Fresh fruit, cracked wheat, popovers, milk and 
 coffee. 
 
 Dinner — Beefsteak pie with biscuit crust, buttered beets, mashed 
 potatoes, pineapple ice. 
 
 Supper — Creamed potatoes, egg salad, saltines, lemon jelly. 
 
 Menu V 
 
 Breakfast — Apple sauce, grape nuts, Graham toast, milk and 
 coffee. 
 
 Dinner — Vegetable soup, salmon loaf, egg sauce, baked potatoes, 
 sliced cucumbers, fresh fruit. 
 
 Supper Creamed macaroni, sliced tomatoes, raisin bread sand- 
 wiches, custard. 
 
 Menu VI 
 
 Breakfast— Strawberries, puffed wheat, omelet, toast, milk and 
 coffee. 
 
 Dinner — Escalloped rice, tomatoes and meat, cabbage salad, 
 bread, cherry pie. 
 
 Supper — Vegetable salad with a legume and an egg dressing, 
 baking powder biscuits, honey, sliced peaches. 
 
 Menu VII 
 
 Breakfast — Fresh cherries, wheat flakes, Graham Muffins, milk 
 and coffee. 
 
 Dinner — Hamburg steak with onions, mashed potatoes, creamed 
 cauliflower, bread, baked apple with cream. 
 
 Supper — Eggs a la goldenrod, baked potatoes, tomatoes and 
 cucumber salad, pineapple pudding. 
 
 WINTER MENUS 
 Menu I 
 
 Breakfast — Stewed prunes, oatmeal, toast, creamed codfish, 
 milk and coffee. 
 
 Dinner — Flank steak roast, dressing with gravy, rice, bread, 
 lettuce salad, cherry pudding. 
 
 Supper — Corn chowder, gingerbread, rhubarb, milk and tea. 
 
 Menu II 
 
 Breakfast — Stewed apricots, cream of wheat with bran, French 
 toast with syrup, milk and coffee. 
 
 — 24 — 
 
Dinner — Pot roast of beef with gravy, brown potatoes, Graham 
 bread, lettuce salad, prune pie. 
 
 Supper — Escalloped lima beans, bread, pineapple tapioca, milk 
 and tea. 
 
 Menu III 
 
 Breakfast — Bananas, oatmeal, bran muffins, milk and coffee. 
 
 Dinner — Cottage pie, creamed lima beans, Graham bread, apricot 
 tapioca. 
 
 Supper — Tomato soup with rice, saltines, banana and pineapple 
 salad. 
 
 Menu IV 
 
 Breakfast — 1-2 orange, farina, corn griddle cakes, milk and 
 coffee. 
 
 Dinner — Meat loaf with brown sauce, creamed macaroni, escal- 
 loped tomatoes, bread, brown betty. 
 
 Supper — Macaroni and cheese, Graham bread, stewed prunes, 
 milk and coffee. 
 
 Menu V 
 
 Breakfast — Apple sauce, cracked v/heat, creamed beef on toast, 
 milk and coffee. 
 
 Dinner — Escolloped eggs with ham, baked potatoes, bread, orange 
 snow. 
 
 Supper — Tomato and kidney bean stew, graham bread, apple 
 tapioca, milk. 
 
 Menu VI 
 
 Breakfast — Stewed peaches, oatmeal, graham muffins, milk and 
 coffee. 
 
 Dinner — Creamed codfish, baked potatoes, bread, buttered beets, 
 cherry pie. 
 
 Supper — Cheese souffle, graham bread, peach cobbler, milk. 
 
 Menu VII 
 
 Breakfast — Stewed figs, cream of wheat with bran, frizzled ham, 
 milk and coffee. 
 
 Dinner — Boston baked beans, brown bread, creamed onions, lemon 
 jelly. 
 
 Supper — Potato soup, saltines, fruit salad, peanut cookies. 
 
 LEFTOVER FOODS 
 
 (From Iowa State Agricultural College Extension Department — 
 Home Economics.) 
 
 "WASTE NOT, WANT NOT" 
 
 The American housekeeper has had an unenviable reputation as a 
 
 careless buyer, a thoughtless manager and a reckless waster of foods. 
 
 In no other way has this been more apparent than in the custom in 
 
 many homes to throw away bits of leftover food materials which might 
 
 — 25— 
 
be put to good use. Much more credit is due to the woman who, as 
 far as possible, prevents the accumulation of leftovers but who uses 
 them wisely as they are found, than to the woman who cooks fresh 
 food attractively and well, but who throws away foods which still 
 contain food value and which might form the basis of palatable dishes. 
 
 Leftovers and Some Uses 
 
 Bread — White, graham, whole wheat, corn, rye, toast, b'scuit, 
 pancake or waffle batter. 
 
 Meat and Eggs — Beef, pork, ham, bacon, chicken, fish, eggs — 
 boiled, fried or scrambled. 
 
 Gravy. 
 
 Vegetables — String beans, onions, potatoes, beans, peas, corn. 
 
 Cereals — Rice, macaroni, oatmeal, cornmeal, cream of wheat, 
 hominy. 
 
 Fruit Sauces — Apple, prune, rhubarb, cranberry, etc. 
 
 Fats — Suet, bacon fat, meat fryings, chicken fat, butter. 
 
 Prevent leftovers (when possible): 
 
 1. By careful planning. Do not serve too many kinds of food 
 at each meal. Provide variety between meals. Do not cook too great 
 an amount of each food. 
 
 2. By careful serving. Do not serve too generously. It is bet- 
 ter to have a second helping in reserve, so that if not eaten it may be 
 used later. 
 
 Use leftovers (when at hand): 
 
 1. Practice economy^true, not false. Other things than money 
 should be considered in practicing economy. The fuel to be used; the 
 time to be spent; the food value to be saved and the additions that 
 must be made should all be taken into account. Use good judgment 
 in the selection of leftovers to be used. 
 
 2. Consider appearance. More skill is needed to make leftover 
 dishes attractive than the fresh foods. The wise housekeeper will re- 
 member this and make her leftover dishes as attractive in appearance 
 as she can. 
 
 3. Prevent monotony. Practice making many different leftover 
 dishes. The family will soon tire of the same food cooked in the same 
 way many times. 
 
 4. Provide flavor. Remember that many leftover foods, particu- 
 larly meat, have lost their original flavor and must be made tempt- 
 ing if they are to prove popular with the family in the madeover dish. 
 This does not mean that extravagant flavorings must be used, however. 
 Select the highly flavored vegetables, as well as the standard season- 
 ings. 
 
 —26— 
 
Bread puddings 
 Other puddings 
 Stuffing 
 
 Buttered crumbs 
 Croquettes 
 Scalloped dishes 
 Bread sticks 
 Croutons 
 Patty shells 
 
 USES FOR LEFTOVER BREAD 
 
 Cake 
 
 Bread 
 
 French toast 
 
 Toast with meat or vegetables in 
 gravy 
 
 Griddle cakes 
 
 Dumplings made of leftover bis- 
 cuits and served with gravy 
 
 USES FOR LEFTOVER MEAT AND EGGS 
 
 Meat pie 
 
 Scalloped dishes 
 
 Salads 
 
 Hash 
 
 Timbales 
 
 Souffles 
 
 Chop suey 
 
 Jellied meat 
 
 Croquettes 
 
 Meat loaves 
 
 Eggs as garnish 
 
 Eggs in salad dressing 
 
 Sandwich filling 
 
 Creamed meat or eggs on toast 
 Omelets with ground meat or eggs 
 Custards with ground meat or eggs 
 Peppers stuffed 
 Tomatoes stuffed 
 
 Combined with rice, macaroni, po- 
 tatoes, peas, beans 
 Meat patties 
 Stuffed biscuits 
 Meat pancakes 
 Acidulated beef on toast 
 Stuffed potatoes 
 Meat bones for soup stock 
 
 USES FOR LEFTOVER VEGETABLES 
 
 Mashed potatoes 
 
 Soup 
 
 Potato puff 
 
 Souffle 
 
 Stuffing 
 
 Croquettes 
 
 Boiled potatoes 
 
 Au gratin 
 
 Creamed 
 
 Salad 
 
 Hash 
 
 Baked potatoes stuffed 
 
 Baked potatoes au gratin 
 
 Baked potatoes 
 
 Stuffed 
 
 Cakes 
 
 Doughnuts 
 
 Loaf 
 
 Custards 
 
 Scalloped 
 
 Chop suey 
 
 Garnished with meat 
 
 Vegetable chowder 
 
 Meat pies 
 
 Pulp used as mashed potatoes 
 
 OTHER VEGETABLES 
 
 Meat pies 
 Salads 
 Chop suey 
 Soups 
 Souffles 
 
 Stuffed peppers 
 Vegetables on toast 
 Pickles 
 
 Vegetable relish 
 Meat stews 
 
 —27— 
 
Patties Vegetable stock for soups and 
 
 Custards sauces 
 
 Creamed vegetables Garnish for roast 
 
 Jellied vegetables Stuffing 
 
 Croquettes Vegetable chowder 
 
 Scalloped vegetables Vegetable loaf 
 
 Sandwiches 
 
 USES FOR LEFTOVER CEREALS 
 
 Meat loaf Soup 
 
 Souffle Cereal jelly 
 
 Timbales Peppers — stuffed 
 
 Croquettes Puddings 
 
 Hash Fried cornmeal mush 
 
 Muffins Fried oatmeal mush 
 
 Pancakes Fried cream of wheat mush 
 
 USES FOR LEFTOVER FATS 
 
 Cake Soups 
 
 Pastry Sauce, white 
 
 Soap Tomato and other vegetable sauces 
 
 Bread Gravy 
 
 USES FOR LEFTOVER FRUIT SAUCES 
 
 Cake Sauces for dry cake 
 
 Pudding Fruit whips 
 
 Pie Pudding sauces 
 Gelatin dessert 
 
 LEFTOVER RECIPES 
 
 LEFTOVER BREAD — RHUBARB AND BREAD PUDDING 
 
 Four slices dry bread (buttered), 2 cups rhubarb (uncooked), 
 three-fourths cup sugar, one-fourth teaspoonful nutmeg. 
 
 Place a layer of rhubarb (cut in inch pieces) in the bottom of a 
 buttered baking dish, sprinkle with sugar and nutmeg. Then place 
 a slice of bread, more rhubarb and more bread until dish is filled, 
 having last layer of rhubarb, sugar and nutmeg. Bake until rhubarb 
 is soft. 
 
 LEFTOVER MEAT — STUFFED BISCUIT 
 
 Leftover cooked meat, biscuit dough, two cups flour, four tea- 
 spoons baking powder, one teaspoon salt, three teaspoons fat, three- 
 fourths cup milk or water. 
 
 Combine biscuit dough and roll on board one-half inch thick. 
 Cut as for biscuit, spread half of each biscuit with melted fat, place 
 a small amount of meat (ground and mixed with gravy and seasoning) 
 on the biscuit and fold over as for Parker House rolls. Bake and serve 
 with gravy. 
 
 LEFTOVER VEGETABLES — VEGETABLE SOUP 
 One-fourth pound ground raw beef, two cups cold water, two cups 
 vegetable stock, one-half cup rice (uncooked), one-half cup each of 
 
 —28— 
 
ground cooked carrots and cooked beam cut in inch pieces, salt and 
 pepper. 
 
 Soak beef one-half hour in cold water. Add vegetable water and 
 rice. Boil until rice is done. Add carrots, string beans, salt and pep- 
 per. Heat and serve. 
 
 [NOTE — Raw vegetables may be used by adding to the soup with 
 the rice. Any leftover vegetables may be used to take the place of 
 carrots and string beans.] 
 
 LEFTOVER CEREALS— CEREAL OMELET 
 
 One cup cold cooked cereal, two eggs, one-half teaspoon salt, one 
 tablespoon parsley, one tablespoon fat. 
 
 Beat eggs well, add cereal, salt and parsley. Melt fat in omelet 
 pan and turn in the mixture. Cook with moderate heat until firm. 
 Fold, turn on hot platter and serve. 
 
 LEFTOVER FRUIT JUICE — RHUBARB PUDDING SAUCE 
 
 One-half cup sugar, two tablespoons flour, one cup rhubarb juice, 
 two tablespoons butter, one-eighth teaspoon nutmeg. 
 
 Mix flour and sugar, add fruit juice and cook until thickened. 
 Add butter and nutmeg. 
 
 [NOTE — This sauce is good served over stale cake.] 
 
 LEFTOVER FAT — CINNAMON BREAD 
 
 One egg, milk, two cups flour, two teaspoons baking powder, one- 
 half teaspoon salt, two teaspoons ground cinnamon, three-fourths cup 
 sugar, two tablespoons bacon fat. 
 
 Beat egg in a measuring cup and add enough milk to fill the cup. 
 Sift baking powder and cinnamon with flour and add to egg and milk. 
 Add sugar and melted fat and bake. 
 
 SUGGESTED ECONOMY 
 
 Use food materials which are most abundant and cheapest: Corn- 
 meal, rice (cracked), milk, cheese and peas and beans (for meat sub- 
 stitutes). 
 
 Use home prepared foods: Whole wheat flour, canned and dried 
 fruits and vegetables. 
 
 Cook potatoes with peeling on and save valuable nutrients. 
 
 Use the tops of garden vegetables for greens, such as beets. 
 
 Use bones and trimmings of meat and fowl for soup stock. 
 
 Use milk in every form in cookery: Breads, cottage cheese, pud- 
 dings, soups, sauces, "junket," with cereals and as beverage. 
 
 Use few fried foods: Fat delays digestion of other nutrients. 
 
 Steam and bake foods — boiling wastes flavor. 
 
 Bacon, ham and sausage fats are expensive. Use them to flavor 
 cereals and vegetables. Mix suet with lard for pie crust. 
 
 Oleomargarine is a healthful substitute for butter. Beef and mut- 
 ton fats, cottonseed oil and patent preparations are reliable sources for 
 cooking fats. 
 
 —29— 
 
Use the water from vegetables in soups and gravy. A well made 
 gravy is a good substitute for butter. 
 
 Reduce the consumption of tea and coffee to a minimum. A 
 child under 5 years of age should have a quart of whole milk a day. 
 (Milk contains all the food compounds and is easily digested.) 
 
 Use fruit flavors with tapioca, sago, cornstarch and rice. 
 
 Substitute butter with other fats in making chocolate, spice and 
 fruit cake, gingerbread and sauces. 
 
 Plan all meals and avoid having leftovers when possible. Use 
 any leftovers. 
 
 Throw absolutely no food materials away. 
 
 Use all precautions to avoid food spoiling. 
 
 Use only common foods in season. 
 
 WASTE IN FOOD PREPARATION 
 
 Due to: 
 
 1. Poor selection of the necessary foods — ignorance. 
 
 2. Too much of one kind of food (unbalanced ration). 
 
 3. High priced food materials when cheaper are equally nutritious. 
 
 4. Valuable nutrients lost with parings and refuse — carelessness. 
 
 5. Undercooking, overcooking — wrong methods. 
 
 6. Unattractive, unpalatable dishes — no art. 
 
 7. Poor preservation of foods, handling, spoiling — lack of precau- 
 
 tion. 
 
 8. Failure to estimate needs — "leftovers" — extravagance. 
 
 9. Serving two similar foods — lack of forethought. 
 
 10. Waste of fuel — poor management. 
 
 11. Variation of dishes and diet. 
 
 12. Use of prepared and "canned goods" when others would do. 
 
 13. Unwise purchases, small quantities, frequency, wrong material. 
 
 14. Unwise use of best foods, milk, cheese, rice, etc. 
 
 WASTE IN EATING HABITS 
 
 Due to: 
 
 1. Rapid eating, poor mastication. 
 
 2. Eating too much — wasted energy and food. 
 
 3. Eating expensive and unnecessary foods. 
 
 4. Irregular eating, too frequent and too much at one time. 
 
 5. Eating under stress, in moods or meditation. 
 
 DIETARY STANDARDS 
 
 The information gained from a study of the composition and 
 nutritive value of foods may be turned to practical account by 
 using it in planning diets for different individuals or groups. It is 
 possible to learn about how much of each of the nutrients of com- 
 mon foods is needed by persons of different occupations and habits 
 of life and from this to compute standards representing the average 
 requirements for food of such persons. 
 
 —30— 
 
In computing the results of dietary studies the various factors 
 commonly used in the United States, taking the food requirements 
 of a man at moderately active muscular work, as the standard, are 
 as follows: 
 
 Man at moderately active muscular work 1 
 
 Man at hard muscular work 1.2 
 
 Man at light muscular work and boy 15 to 16, 9 
 
 Man at sedentary occupation and woman at moderately active 
 
 work, boy 12 to 13, girl 15 to 16 years old require 8 
 
 Woman at light work, boy 12 and girl 13 to 14 years of age re- 
 quire 7 
 
 Boy 10 to 11 and girl 10 to 12 years old require 6 
 
 Child 6 to 9 years old requires 5 
 
 Child 2 to 5 years old requires 4 
 
 Child under 2 years of age requires 3 
 
 These factors are based in part upon experimental data that is 
 subject to revision when evidence shall warrant, a. 
 
 a. U. S. Department of Agriculture, Farmers' Bui. 142, pp 33. 
 
 CONSERVATION OF FOODS 
 
 Potatoes 
 
 Peeling potatoes wastes about 25 per cent of the nutritive part. 
 Steaming may save the whole potato. Learn to eat the well cleaned 
 peeling of the baked potato. It's wholesome. 
 
 Potatoes rubbed with drippings bake more quickly, save heat, 
 have a better flavor and the potato loses nothing in shrinkage. 
 
 Let potatoes stand for fifteen minutes in hot water before bak- 
 ing and you will save half the heat and time of ordinary baking. 
 
 Butter 
 
 Butter that has grown "strong" with age and exposure may 
 be saved by heating. Melt, skim and use the fat for cooking purposes. 
 
 Butter substitute may be made as follows: Bring half-cup of 
 good milk to boil then set aside to cool. When lukewarm add a 
 quarter of pound of unmelted butter, beat with egg beater until mix- 
 ture is thick and creamy, then cool and let harden. The result though 
 light in color can be satisfactorily used. 
 
 Salt added to oils, lard and fats improves their flavor and makes 
 possible their use as butter. 
 
 Butter may be substituted by bacon rind in seasoning vegetables. 
 
 Sugar 
 
 Add a quarter of teaspoonful of soda to each quart of fruit, 
 especially the acid fruits, plums, gooseberries, etc., also to rhubarb 
 and you may save a third of the usual amount of sugar. 
 
 A substitute maple flavor may be added to sugar syrup by first 
 boiling corn cobs in the water used for syrup. 
 
 —31— 
 
Honey makes a good substitute for sugar in making cookies or 
 cake. Use about a third more honey than you would sugar on ac- 
 count of moisture present. 
 
 Sweet fruits will often satisfy a child's craving for sweets. 
 
 Fruit juice (orange and lemon, mixed) added to an equal 
 amount of sugar after it has been dissolved in an equal amount of 
 water can be used as sweetening for beverages with a great saving. 
 
 Flour 
 
 You save over a third the cost of bread by home-baking. 
 
 Every crumb of stale bread may be made the basis of an attrac- 
 tive meat dish, hot breads, bread puddings and other desserts. Un- 
 eaten cereals can be used to thicken soups, stews and gravies. 
 
 Wheat flour may be well substituted by the different products 
 from the other cereals. (See Breads.) 
 
 Milk 
 
 Sour milk can be utilized in making hot breads, cottage cheese, 
 cream cheese and clabber. 
 
 Sour cream is a good shortening for cakes and cookies, and can 
 be made into salad dressings and gravies for meats. 
 
 Skim milk may be used in all cookery. 
 
 Butter milk may be used as sour milk. 
 
 Milk may be kept cool by keeping wet cloth about the bottle. 
 
 Milk at twice its usual cost is worth more than meat or eggs 
 based on its food value. 
 
 Fruits 
 
 Stew wilted fruits and serve with cereals or as a simple sweet 
 for home lunch or supper. When too spoiled for this purpose, cook, 
 press the juice out and use as flavoring extract or as basis for a 
 beverage. 
 
 Cores and peelings of practically all fruits, properly cleaned, 
 may be allowed to simmer in kettle with teaspoonful of ginger or 
 piece of ginger root and will result in a palatable beverage. 
 
 Dried peels of citrus fruits are valuable for flavoring foods. 
 
 Left-over bits of fruit may be combined. Fruit flavors blend well 
 usually and may be used for flavoring puddings, pastry fillings, etc. 
 
 Peelings of fruit generally add to the flavor and should not be 
 wasted unless necessary. 
 
 Dried fruits may supply the same nutriment though not so pleas- 
 ing to the taste as fresh fruit. 
 
 Eggs 
 
 Cover left-over egg yolk with water to prevent crust forming. 
 
 Cover egg whites closely and keep in refrigerator. 
 
 Egg may be permanently kept with a solution of lime and water 
 in large jars. Pour the clear solution from three pounds of unslacked 
 lime, well slacked in five gallons of water. 
 
 The water glass method is similar but more expensive: Pour 
 
 — 32— 
 
solution of one part water glass and ten parts boiled water over 
 eggs in jars. Allow liquid in all cases to come a couple inches above 
 top layer of eggs. Avoid the eggs being exposed to air after entering 
 solution. These methods preserve fresh eggs well from six to eight 
 months. 
 
 Fats 
 
 All pure fats are equally valuable as food. Those most prized 
 for flavor are most expensive. Cottonseed oils, corn and peanut oils 
 are cheaper and can easily substitute the more expensive olive oil. 
 
 Olomargarines may properly substitute butter. A liberal use of 
 cream should be included in children's diet when oleomargarine is 
 part of their diet. 
 
 Fatty portions of meat are greater sources of energy than lean 
 and constitute one of the greatest wastes in the average family. 
 
 Drippings from bacon and ham together with fatty portions of 
 all meats can be used well as seasoning for vegetables and salads. 
 
 Fats with objectionable odors can be improved with savory 
 herbs, apple or onion, or with strong seasoning materials such as 
 sage. 
 
 Rancid fat may be renewed by heating with several pieces of 
 charcoal. Allow it to remain warm several hours and then strain 
 carefully. 
 
 Beef and mutton suet are too hard for satisfactory shortening 
 and may be softened by mixing softer fats such as lard or cottonseed 
 oil with them. The following recipes have been found satisfactory: 
 a. 
 
 Soft Fat 1. Mix two parts rendered beef or mutton fat and one 
 part lard. Add one-half pint milk to each 2 lbs. of the mixture before 
 rendering. The product may be used for frying or shortening. 
 
 Soft Fat 2. Mix three parts rendered beef or mutton fat and 
 one part refined cottonseed oil. Render fats in double boiler. Heat 
 and stir mixture thoroughly. When cooling stir frequently to avoid 
 separating of the fats. 
 
 a. Domestic Science Department, University of Nebraska. 
 
 Meats 
 
 Less meat can be used in the dietary by careful use of meat 
 substitutes and left-over meat. 
 
 The following uses for left over meat are recommended by the 
 Kansas State Department of Domestic Science, Agricultural College: 
 
 Left over meat may be used as: 
 
 1. Croquettes — Any kind of meat, ground, one part mashed po- 
 tatoes or rice and egg and gravy or stock or white sauce. 
 
 2. Hash — Any kind of ground meat and one part potato, mash- 
 ed or chopped and seasoned. May be in ratio of one part to two 
 parts potato. 
 
 —33— 
 
3. Stew — €old steak or roast, cut in cubes. Heat in. gravy, sea- 
 son with vegetables. 
 
 4. Meat Pie — -With No. 3 as a basis put in a baking dish, cover 
 with baking powder biscuit dough and bake in hot oven. 
 
 5. Minced Meat on Toast — Cut meat in fine cubes, warm in 
 gravy, serve on toast. 
 
 6. Escalloped Meat — Cut meat in cubes, add to gravy, place in 
 baking dish with alternate layers of rice or dressing. Cover with 
 bread crumbs and brown. 
 
 7. Shepherd's Pie — Same as meat pie, except that cover is of 
 cold mashed potatoes. 
 
 8. Jellied Meat — Cold roast veal cut in cubes and added to a 
 highly flavored gelatin stock. Mold, cool and slice. 
 
 9. Meat Fritters — Add ground meat to fritter batter and fry 
 in deep fat. 
 
 10. Meat Sandwiches — Shredded cold roast or fowl. 
 
 Importance of Soup 
 
 In soup nothing is lost. Use odds and ends of meat, left over 
 vegetables and bones from steaks and roasts. For seasoning add all 
 water in which vegetables are cooked, the well washed parings of 
 vegetables and water used to rinse out pans in which vegetables are 
 cooked. The importance of a long cooking for soup is imperative. 
 
 PRESERVATION OF FOODS 
 Home Canning 
 
 1. Methods. A. Open-kettle or hot-pack method. This method 
 is the oldest and commonly used method. It is suited to ordinary 
 fruits, preserves, jam, etc. It is laborious and not suited for large 
 quantities. It requires a complete cooking of the food products before 
 packing or filling and sealing. As the packing is done after the 
 sterilization has been done there is always possibility of spores and 
 bacteria getting in before the can is finally sealed. 
 
 B. The Intermittent, or fractional-sterilization method. This 
 method completely sterilizes and usually overcooks the products, it 
 is laborious and requires a large amount of fuel and time. 
 
 C. Cold-water method. The cold water method is often used for 
 canning acid fruits, gooseberries, cranberries, etc. It is satisfactory 
 in canning rhubarb. The product should be well washed, placed on a 
 strainer and scalding water poured over it, then packed at once in 
 practically fresh jars, clean cold water being added until the jars are 
 filled. Seal at once. 
 
 D. Vacuum seal method. This method requires the specially made 
 vacuum seal jars. After the food has been blanched, cold dipped, and 
 cooked enough to make it ready for table use it can be packed in the 
 jars and a vacuum produced. When the jars and work of canning are 
 flawless this methed can be successfully used. 
 
 —34— 
 
E. Pressure cooker method. This method relies on the live 
 steam to sterilize the products. This method requires less time for 
 complete sterilization than any of the above methods — 10 to 20 min- 
 utes with two to five pounds steam pressure for fruits. 
 
 P. Cold pack method. This is the most satisfactory known meth- 
 od. It is simple and can be used in preserving all kinds of products. 
 
 CANNING BY THE "COLD PACK" METHOD 
 
 (From Iowa State Agricultural Extension Department.) 
 All fresh fruits, vegetables and meats may be successfully canned 
 by the "cold pack" method. 
 
 How It Is Done 
 
 There are two parts to the cold pack canning process: 
 Part I — Packing the uncooked product in the jar. 
 Part II — Cooking the packed product in a hot water bath. 
 This method is easily learned by anyone who will follow the di- 
 rections carefully. Following are the steps of procedure: 
 
 1. Secure sound, fresh products. 
 
 2. Clean and trim the products. 
 
 3. "Scald" or "blanch" as directed. 
 
 4. "Cold dip" immediately. 
 
 5. Pack the product in the jar. 
 
 6. Add hot water or syrup. 
 
 7. Adjust rubber and cover on the jar. 
 
 8. Partially seal the jar. 
 
 9. Cook in hot water bath. 
 
 10. Remove from bath and complete the seal. 
 
 Equipment Needed 
 
 The ordinary home already has the equipment. The necessary 
 articles are: 
 
 1. The regular fruit jars, including the screw top, glass top with 
 wire bails, vacuum top jars and good rubbers which fit the jars used. 
 Tin cans may also be used. 
 
 2. "Sterilizing vessels" for hot water bath. This may be a flat 
 bottom kettle, a wash boiler, a lard can, a clean garbage can, a metal 
 peck or half bushel measure, a pail, a milk can, or any other con- 
 tainer deep enough to hold the jars set in a vertical position, with 
 sufficient room below for water to circulate underneath the jars, and 
 room above so that the jars may be covered by at least a'n inch of boil- 
 ing water. The size of the vessel otherwise is governed by the amount 
 of product to be sterilized each time. 
 
 3. A rack or "false bottom" to place in the bottom of the ster- 
 ilizing vessel on which the jars may be set. This may be any kind 
 of -frame work that will hold the jars at least one-half inch above 
 the bottom of the kettle to permit free circulation of water under the 
 jars and prevent jars from coming in direct contact with the heated 
 
 — 35 — 
 
bottom of the kettle. A piece of stiff wire netting cut to fit the con- 
 tainer, with the edges beaten down, a wire tea stand, or a rack made 
 by fastening some wire netting to two small cross pieces do very well. 
 A piece of stiff woven wire, fastened to a metal rim, makes an excel- 
 lent false bottom. 
 
 4. One vessel for hot water, into which the product may be low- 
 ered for scalding or blanching. 
 
 5. One vessel for cold water, into which the product may be 
 lowered for the "cold dip." 
 
 6. A jar lifter for placing and removing jars from hot water bath. 
 This may be a piece of heavy wire, a fork, or other device with the 
 lower end turned so as to slide under the edge of the jar. 
 
 7. Other kitchen equipment ordinarily used in preparing the 
 product. A wire basket or piece of cheese cloth or thin muslin may be 
 used for blanching or scalding the product. Plenty of clean, hot water 
 should be available. Use the kitchen stove or other means provided 
 for home cooking. Use the equipment you have unless you find it 
 pays, as a matter of convenience or speed, to devise or secure some- 
 thing else. 
 
 NO PRESERVATIVE NEEDED — No canning powder, vinegar, 
 salt, sugar or any other preservative is needed. If the product is 
 cooked in closed jars in the hot water bath as directed, the food will 
 be sterilized so that it will keep indefinitely. If it is desired to flavor 
 the product by adding some salt, sugar syrup, vinegar or other flavor, 
 this may be done when the product is packed in the jar. 
 
 Procedure 
 
 1. SELECT SOUND, FRESH, RIPE PRODUCT — Take the prod- 
 uct directly from the garden, field or orchard. Avoid using a product 
 which has been gathered more than five or six hours. 
 
 2. CLEAN AND TRIM THE PRODUCT — Clean it as you would 
 for use. That is, remove skins, pits, cores, seeds, roots, silks and trim 
 po'ds; cut in halves, fourths, eighths, in cubes, or can whole, as you 
 may want to have the product when it is to be used. 
 
 3. SCALD OR BLANCH — To "scald" means to immerse the 
 product in boiling water a very short period to loosen the skin. 
 "Blanching" means to immerse the product in boiling water for a 
 longer period to reduce bulk, remove objectionable acids or flavors, and 
 help with sterilizing. Tomatoes and peaches should be scalded only 
 long enough to loosen the skins. The degree of ripeness and other 
 conditions of product determine the time necessary. The time table 
 gives approximate time for scalding and blanching different products. 
 
 HOW — Have a kettle of boiling water handy. Place product in 
 wire basket, thin towel, or cheese cloth; lower in boiling water. Re- 
 move promptly as indicated by time table for blanching, or when skins 
 are loosened in scalding. If scalded or blanched too long, the prod- 
 ucts will be too much cooked for best results. The "cold dip" follows 
 immediately. 
 
 —36— 
 
4. COLD DIP IMMEDIATELY — To "cold dip" lower the product 
 immediately from the hot water into cold water. The cold dip helps 
 to separate the skin from the product, helps to keep the coloring mat- 
 ter, firms the texture. The sudden change from hot to cold helps to 
 destroy bacteria and spores and cools the product so it is easier 
 to handle. Remove product from cold dip at once. 
 
 5. PACK PRODUCT IN THE JAR — The jars, tops and rubbers 
 should all have been made ready so that product can be packed in 
 immediately. It is best to have glass jars hot so they will be properly 
 tempered to go into the "hot water bath" as soon as packed. Be sure 
 that the rubbers and tops are good ones and that there are no rough, 
 uneven edges where the sealing takes place, between the jar and the 
 top. Pack products well so as to have a well filled jar when com- 
 pleted. 
 
 6. ADD HOT WATER AND SYRUP — After the product is packed 
 in the jar, complete the filling of the jar by pouring in hot water or 
 syrup. Generally, hot water is used with vegetables and syrup with 
 fruits, except with tomatoes, when no liquid is needed. Water may be 
 used with fruits if desired. The syrup is made by dissolving sugar in 
 water and bringing to a boil. The proportion of sugar to water is 
 governed by the taste. The syrup is really a seasoning to be de- 
 termined by the flavor desired. 
 
 7. ADJUST RUBBER AND COVER — Place rubber; see that it 
 lies flat and fits well. Place cover; be sure rubber and top are good 
 ones. 
 
 8. DO NOT COMPLETELY SEAL GLASS JARS — With screw-top 
 jars, screw cover on, then turn cover back just a little (about one- 
 half inch) just enough to loosen it so that when heated the steam may 
 escape. With spring sealing jars, have top spring in place, but leave 
 the side to hold it on. The spring will release the cover enough 
 to allow for escape of steam. If covers are too tightly adjusted, expan- 
 sion from heating may blow the rubber out or break the jar. 
 
 9. THE "HOT WATER BATH" — As soon as the jar is packed 
 and partially sealed, place it immediately in the hot water bath for 
 sterilizing. There is advantage in having the water in the bath boil- 
 ing when jars are set in. If they have been filled with boiling water 
 cr hot syrup, no breakage will occur. Use good judgment in this. 
 If jars seem not hot enough to place in hot water bath immediately 
 without danger of breakage, set them first in warm water to temper 
 them. 
 
 Cook products as per time table. Do not begin counting time 
 until the water is at a jumping boil. If undercooked, the product will 
 not keep; if overcooked, the product may lose flavor, color and texture. 
 
 10. ' REMOVE FROM BATH AND SEAL — As soon as the product 
 has cooked at a boiling temperature the number of minutes indicated 
 by the time table, remove the jar from the bath, examine rubbers and 
 
 —37— 
 
complete sealing the jar. Screw top down, put clamp down, or other- 
 wise complete the seal according to the kind of jar used. 
 
 Protect glass jars from draft when removing from bath to avoid 
 breakage. Set jars where they will ccol without disturbance until 
 seal sets. 
 
 CAUTIONS — Follow directions faithfully. Be sure to completely 
 sterilize the product. Be sure of a perfect seal. Use good judgment 
 all the time and you will have a superior canned product that will 
 keep indefinitely. 
 
 CANNING CLUBS, CANNING RECIPES, INFORMATION — In- 
 quire of your county club leader, county agent, county superintendent 
 of schools, or write to the agricultural extension department of your 
 state, for information concerning organization of canning clubs and 
 the circulars giving canning recipes, instructions and complete direc- 
 tions for canning club work by the "cold pack" method. 
 
 CANNING SYRUPS 
 
 Thick syrup is that which has become so thick that it is dif- 
 ficult to pour out of a spoon or container, but is not sugared (density 
 from 50 to 64 per cent). 
 
 Thin syrups are used for all sweet fruits that are not too delicate 
 in texture and color, such as cherries, peaches, apples, etc. Medium- 
 thin syrups are used in the canning of the medium-sweet fruits, such 
 as blackberries, currants, dewberries, huckleberries, raspberries, etc. 
 Medium-thick syrups are used in the canning of all sour fruits, such 
 as gooseberries, apricots, sour apples, etc., and delicately colored fruits, 
 such as strawberries and red raspberries. Thick syrup is used in pre- 
 serving and making all kinds of sun-cooked preserves. 
 
 CANS PER BUSHEL OF VARIOUS FRUITS AND VEGETABLES 
 
 The following table shows the number of cans that can be filled per 
 bushel of various fruits and vegetables: 
 
 No. 2 cans No. 3 cans 
 
 PRODUCT (one bushel) (pints) (quarts) 
 
 Windfall apples 30 20 
 
 Standard peaches 25 18 
 
 Pears 45 30 
 
 Plums 45 30 
 
 Blackberries 50 30 
 
 Windfall oranges (sliced) 22 15 
 
 Windfall oranges (whole) 35 22 
 
 Tomatoes 22 15 
 
 Shelled lima beans 50 30 
 
 String beans 30 20 
 
 Sweet corn 45 25 
 
 Shelled peas 16 10 
 
 Sweet potatoes 30 20 
 
 —38— 
 
TIME TABLE 
 
 For Scalding or Blanching, and for Sterilizing, in "Cold Pack" Canning 
 
 PRODUCTS 
 
 Scald Cook in 
 
 or Hot Water 
 
 Blanch Bath at Boiling 
 
 Temperature 
 
 FRUITS — Minutes Minutes 
 
 Apples 1% 20 
 
 Apricots 1 to 2 16 
 
 Blackberries No 16 
 
 Cherries No 16 
 
 Currants No 16 
 
 Gooseberries No 16 
 
 Grapes No 16 
 
 Peaches 1 to 2 16 
 
 Pears iy 2 20 
 
 Pineapple 10 30 
 
 Plums No 16 
 
 Raspberries No 16 
 
 Rhubarb No 10 to 16 
 
 Strawberries No 8 to 16 
 
 GREENS, ROOTS, TUBERS- 
 
 Asparagus 2 to 4 90 
 
 Beets 6 90 
 
 Cabbage or Sauerkraut 6 to 15 90 
 
 Carrots 6 90 
 
 Cauliflower 3 "to 6 90 
 
 Dandelions 1 to 15 90 
 
 Greens, all other kinds 10 to 15 90 
 
 Parsnips, Turnips, etc 6 90 
 
 Pumpkin X 60 
 
 Spinach 10 to 15 90 
 
 Squash X 60 
 
 Sweet Potatoes 6 90 
 
 OTHER VEGETABLES — 
 
 Beans (Lima or String) 2 to 5 120 
 
 Corn (on cob or cut off) 5 to 15 ISO 
 
 Peas 2 to 5 120 
 
 Tomatoes 1 to 3 22 
 
 X. First cook thirty minutes in open kettle to reduce bulk. 
 
 39 — 
 
IMPORTANT CANNING SUGGESTIONS 
 
 Facts for Home Canning 
 
 (Prepared by O. H. Benson, in charge Boys' and Girls' Club Work, 
 North and West, U. S. Ext. Dept.) 
 
 Do not combine two recipes or two sets of instructions in can- 
 ning. To do so means to fail. 
 
 Remember that adequate heat, plenty of clean water, and com- 
 plete sterilization are absolutely necessary. 
 
 The cold pack method of canning does not mean that the canning 
 is done without heat, but simply means that the final sterilization is 
 done after the jar or can has been completely filled, the rubber and 
 cap put in place, or the tin can completely sealed. 
 
 When using glass jars always utilize the jars on hand, but when 
 it is necessary to buy new jars, buy the best. They are the cheapest 
 in the long run. No glass jar with metal or rubber in direct contact 
 with the food product is desirable unless the cap is enameled, lacquered 
 or vulcanized. Glass jars should be thoroughly cleaned and should be 
 taken directly from hot water to be filled. 
 
 In coring, peeling and slicing apples, drop the apple product into 
 a vessel containing cold, slightly salted water, in order to keep it 
 from discoloring before packing. 
 
 Canned products in glass jars if exposed to light will bleach, fade 
 and sometimes deteriorate in food value, hence the necessity of 
 wrapping in paper. 
 
 If vegetables and greens are blanched in a steamer and then 
 plunged into cold water, it is perfectly safe to use tin cans; however, 
 enameled or lacquered cans are always the safest. 
 
 Do not can rhubarb in tin cans unless at least a 35 per cent density 
 syrup and enameled cans are used. 
 
 Products canned in tin should be emptied into glass, porcelain, 
 china or stoneware as soon as the can is opened. 
 
 Pack the jars and tin cans thoroughly, but avoid the overpacking 
 of tin cans with products such as corn, peas and lima beans, as all 
 of these expand somewhat during sterilization. 
 
 Avoid using too much salt in the canning of vegetables, greens, 
 tomatoes and sweet corn. A little sugar added before sterilization 
 will improve the product and sometimes shorten the time required for 
 processing. 
 
 Avoid destroying the vegetable or volatile oils in products such 
 as greens, cabbage, brussels sprouts and cauliflower when canning, but 
 be sure to eliminate the excessive acids. This is done by blanching 
 the product in a steamer or large dishpan (over a false bottom), with 
 just a little water beneath the greens. 
 
 In canning windfall apples whole, sliced or quartered, remember 
 that they must be sterilized enough to keep, but avoid overcooking, 
 which reduces the product to apple sauce or discolors the pulp. 
 
 —40— 
 
An adequate supply of convenient and efficient canning equip- 
 ment is important to success. 
 
 In using steam pressure outfits, remember that too much pres- 
 sure injures the quality of all food products. 
 
 Begin the canning work with a small quantity of one product the 
 first day. Take time to do the work well, then test the products he- 
 fore canning a large quantity. 
 
 Standardize the products, and if they are to be marketed, protect 
 the standard and the trade mark faithfully from year to year, through 
 a uniform and reliable product. All canned goods offered for sale 
 should be carefully labeled in accordance with the requirements of 
 state and federal food laws. 
 
 In many instances it is important to can with a home made out- 
 fit first, in order later to be in better position to determine what kind 
 of outfit best meets individual needs. 
 
 Business organization and management is nowhere more im- 
 portant than in canning operations. The proper placing of tables 
 with relation to canner, water, fuel and supply of vegetables and fruits, 
 the arrangement of utensils, and the system with which the canning 
 work is executed are all essential matters. 
 
 CANNING MEAT 
 
 (From New York State Agricultural Extension Department.) 
 
 METHOD I — Free the meat from the bone, and cut it in pieces 
 of such a size that they will go into the jars easily. Pack the raw 
 meat solidly into tested clean glass jars, filling the jars to within three- 
 fourths inch from the top. Sprinkle over the top of the meat one- 
 half teaspoonful of salt for each pint of meat. Add no water. Celery 
 leaves, onion, pepper or other seasonings may be added if desired. 
 Adjust on the jar a new rubber of good quality. Place the cover on 
 the top of the jar, and adjust, but do not fasten, the upper wire clamp, 
 or if a mason jar is used, partly screw on the cover. Place the jars 
 on a rack in a tightly covered container, such as a wash boiler or a sap 
 bucket, in which there is warm water that reaches to within about 
 one inch from the tops of the jars. Sterilize the meat by cooking it 
 lor from four to five hours, beginning to count the time when the 
 water around the jars reaches the boiling point. A steam cooker is 
 particularly convenient for this process, and a pressure canner reduces 
 the sterilization period, but a wash boiler or a sap bucket answers the 
 purpose satisfactorily. Before removing the cans from the sterilizer, 
 complete the sealing of each jar by adjusting the lower wire of the 
 clamp or, in the case of a mason jar, by screwing the top tight. Keep 
 the jars in a cool, dark place. 
 
 METHOD II — Sear the meat in a hot oven, in hot fat, or in boiling 
 water, and steam it or simmer it until it can be torn apart. Pack the 
 meat into the jars, fill the space with stock, and add one-half tea- 
 spoon salt to each pint of meat. Sterilize the meat for three hours as 
 
 —41 — 
 
in Method I. Unless the meat is first browned, it does not have so 
 good a flavor as that of raw meat steamed in the can. 
 
 Canned Chicken 
 
 Chicken may be successfully canned by either of the two methods 
 suggested. Canning surplus cockerels that have reached the proper 
 size does away with the necessity of feeding and caring for them dur- 
 ing the winter months. A fowl weighing two pounds when dressed 
 should make a pint can of solid meat and a pint of stock thick enough 
 to jelly. A fowl weighing three pounds should fill one and one-half 
 pint can. 
 
 Chicken Stock 
 
 All bones and trimmings of the chicken should be covered with 
 cold water, salted, and slowly simmered until the flesh drops in shreds 
 from the bones, and the liquid, or stock, is concentrated. Seasoning, 
 such as onion and a bit of celery leaf, may be added. Strain the stock, 
 if desired, reheat it, and boil it for ten minutes. Pour it into sterilized 
 jars, and sterilize it as described under Method I for one hour on each 
 of two successive days. 
 
 HOME DRYING 
 
 (a) SUN DRYING. This method is effective but slow, and en- 
 tails considerable work before product is thoroughly dry. After fruit 
 or vegetables are cleaned and all imperfections are removed the prod- 
 uct should be sliced or reduced to small particles in order to expose 
 surface for the escape of moisture. After drying pile up and allow to 
 "sweat," thus equalizing moisture, then spread out and dry again. 
 Pack in boxes and keep in cool place. 
 
 (b) FAN DRYING. This method is rapid and effective, and 
 reduces the labor to a minimum. Instead of using one large frame, 
 several small frames, with wire netting (screen) bottoms, piled one 
 upon another are used. Each frame should be as wide as the di- 
 ameter of the fan used, and about three feet long by three inches deep. 
 Pile three to six deep. The ends at which the fan is placed should be 
 open to make possible the passage of the air in currents over the prod- 
 uct. An electric fan of large diameter is probably the most efficient 
 means of applying this method. Home made fans attached to gasoline 
 engines are easily provided and may be quite as effective as electric 
 power. The chief aim is to cause a strong current of air to pass across 
 the product. Fruits should be thinly sliced and vegetables should be 
 reduced to very small slices or pieces before applying the air. This 
 method requires only twelve to twenty-four hours to effectively reduce 
 the weight and bulk of the product by evaporation. About 90 per 
 cent of the moisture should be taken out. After thorough drying 
 seems to have been accomplished, it is well to place product in sealed 
 jars or containers and keep in cool, dry place. The drying processes 
 preserve ail the flavor and nutriment, and if conducted properly are 
 the cheapest and most satisfactory way to preserve foods. 
 
 —42— 
 
(c) HEAT DRYING. This method has been conducted success- 
 fully with all kinds of products. The plan is to apply heat either by 
 placing the product in oven or above the stove. Rapid or intense heat- 
 ing modifies the flavor of the product. Slow application of heat by 
 placing racks or frames above very slow fire is effective with some 
 kinds of fruits [as apples] and is not an unusual method in drying 
 green corn. Frequent stirring and moving may be necessary to pre- 
 vent scorching. 
 
 HOME STORAGE 
 (U. S. Ext. Dep't.) 
 
 The Keeping of Vegetables, Fruits and Meats 
 
 The following hints regarding the keeping of different kinds of 
 food may be found useful: 
 
 Potatoes are kept without difficulty in a cool, dry and dark place. 
 Sprouts should not be allowed to grow in the spring. 
 
 Such roots as carrots, parsnips and turnips remain plump and 
 fresh if placed in earth or sand filled boxes on the cellar floor. 
 
 Sweet potatoes may be kept until January if cleaned, dried and 
 packed in chaff so that they will not touch each other. 
 
 Pumpkins and squash must be thoroughly ripe and mature to keep 
 well. They should be dried from time to time with a cloth and kept, 
 not on the cellar floor, but on a shelf, and well separated from each 
 other. 
 
 Cabbages are to be placed in barrels, with the roots uppermost. 
 
 Celery should be neither trimmed nor washed, but packed, heads 
 up, in long, deep boxes, which should then be filled with dry earth. 
 
 Tomatoes may be kept until January if gathered just before 
 frost, wiped dry, and placed on straw covered racks in the cellar. 
 They should be firm and well grown specimens, not yet beginning 
 to turn. As they ripen they may be taken out for table use, and any 
 soft or decaying ones must be removed. 
 
 Apples, if for use during the autumn, may be stored in barrels 
 without further precaution than to look them over now and then to 
 remove decaying ones; but if they are to be kept till late winter or 
 spring they must be of a variety known to keep well, and they must 
 be hand picked and without blemish or bruise. They should be wiped 
 dry and placed with little crowding on shelves in the cellar. As a 
 further precaution, they may be wrapped separately in soft paper. 
 
 Pears may be kept for a limited time in the same way, or packed 
 in sawdust or chaff, which absorbs the moisture which might other- 
 wise favor molding. 
 
 Oranges and lemons are kept in the same way. Wrapping in soft 
 paper is here essential, as the uncovered skins if bruised offer good 
 feeding ground for mold. Oranges may be kept for a long time in 
 good condition if stored where it is very cold, but where freezing is 
 not possible. Lemons and limes are often kept in brine, an old fash- 
 ioned household method. 
 
 —43— 
 
Cranberries, after careful looking over to remove soft ones, are 
 placed in a crock or firkin and covered with water. A plate or round 
 board placed on top and weighted serves to keep the berries under 
 water. The water should be changed once a month. 
 
 In winter large pieces of fresh meat may be purchased and hung 
 in the cellar. Thin pieces, as mutton chops, are sometimes dipped in 
 mutton suet, which keeps the surface from drying and is easily scraped 
 off before cooking. 
 
 Turkeys, chickens and other birds should be carefully drawn as 
 soon as killed and without washing hung in the coolest available 
 place. 
 
 Smoked ham, tongue, beef and fish are best put in linen bags 
 and hung in the cellar. 
 
 Salt pork and corned beef should be kept in brine in suitable jars, 
 kegs, or casks, and should be weighted so as to remain well covered. 
 A plate or board weighted with a clean stone is an old fashioned and 
 satisfactory device. 
 
 Eggs may be packed for winter use in limewater or in water- 
 glass solution, methods which are described on an earlier page. Many 
 housekeepers have good success in packing them in bran, in oats, or 
 in dry salt, but according to experiments the preference is to be given 
 to the 10 per cent solution of water glass. Exclusion of the air with 
 its accompanying micro-organisms and the prevention of drying out 
 are what is sought in all cases. Packed eggs are not equal to fresh 
 eggs in flavor, but when they are well packed are of fairly good quality 
 and perfectly wholesome. 
 
 Storage of Groceries, Meats, Cooked Food and Canned Goods 
 
 Flour comes packed both in barrels and in bags, and the form 
 in which it shall be purchased and kept is of importance to the house- 
 wife. Bags have certain advantages over the barrel for both producer 
 and consumer; they pack into freight cars with no waste of space, 
 and the cloth for eight bags costs less than one barrel; for the con- 
 sumer, also, it is often convenient to buy in small quantities. But. 
 on the other hand, the bag is too often very flimsy in texture, so that 
 it allows flour to sift out, and is also easily soiled by contact with a 
 damp or dirty floor. The purchaser may well require that the bags 
 be made of good material, so that the contents may be protected from 
 dust and dirt. 
 
 The various prepared or "self rising" flours are more expensive 
 than the mixture that the housewife can easily make by adding the 
 requisite amount of baking powder to flour and sifting it several times. 
 It is a convenience and a saving of time to keep this mixture on hand, 
 as one sifting provides enough for a month's use in cakes and muffins. 
 
 The fact that many breakfast cereals that were once sold only in 
 bulk can be bought in packages is a great advantage from a sanitary 
 point of view. The contents of these packages, if bought fresh and if 
 well cared for, will remain in good condition for months. If made 
 
 — 44— 
 
in clean factories, such goods have had little chance for contamina- 
 tion from dust and dirt. 
 
 If breakfast cereals are bought in bulk they should be kept in 
 tight receptacles in a cool, dry place. Crackers may be kept like 
 breakfast cereals, either in the package, in which many sorts are 
 marketed, or in tin boxes or in jars. 
 
 Cornmeal spoils more readily than flour, and for most families it 
 is best to buy in small quantities. 
 
 Rice, tapioca, macaroni and similar dry materials may be kept 
 without any trouble in covered cans or small crocks in a dry, clean 
 place. The same method is advisable for raisins, Zante currants, 
 evaporated and dried fruits and similar supplies. 
 
 Sugar and salt are best kept, the former in tin, the latter in 
 wooden or crockery receptacles. 
 
 Glass preserve jars are perhaps the best and most convenient of 
 all containers- for small quantities of almost any food material. 
 
 Bread and Other Cooked Foods 
 
 While cooling, newly baked bread should be lightly covered with 
 a clean cloth or paper to prevent mold germs and dust from falling 
 upon it, but should not be tightly wrapped in a thick cloth as is the 
 practice in some households, for unless it is aired when taken from 
 the oven, it is likely to become "soggy" and damp and thus offers 
 an excellent medium for cultivation of molds. When perfectly cold 
 the bread should be placed in a close receptacle that has been thor- 
 oughly scalded and aired. If bread is to be kept for more than two 
 or three days in damp, hot weather, the jar or box should be taken 
 out and sunned for a short time now and then, and again scalded and 
 dried. On no account should portions of a former baking be stored 
 with a new batch. 
 
 Cake and cookies should be cooled after baking and kept in tin 
 boxes or in earthenware jars, which, like bread boxes, should be often 
 scalded and aired. Even if these foods are to be eaten at the next 
 meal it is well to keep them in some such receptacle, as it insures 
 protection from dust. A cake, pudding or pie put out of a window 
 uncovered to cool or in any other place where it is exposed to dust, 
 and in summer also to flies, is something that no careful housewife 
 would place on her table if she stopped to think how easily the food 
 may be contaminated. 
 
 Canned Fruits and Other Canned Goods 
 
 Commercial canned goods may be advantageouly bought by the 
 dozen in the autumn, and they do not seem to suffer from even a poor 
 storage place, provided it is not so damp that the cans rust through. 
 If dirty or dusty, the cans should always be carefully wiped before 
 they are opened to prevent accidental soiling of the contents. 
 
 Vegetables and fruits canned at home, and home made jellies, 
 jams and similar foods should be kept in dry, airy storage places, out 
 of direct light. 
 
 —45— 
 
Canning may also be made use of daily for temporary preserva- 
 tion of food, and it is especially valuable where ice chest facilities are 
 not good. When making soup stock a large quantity is made as 
 easily as a small, and the surplus may be poured, while hot, into fruit 
 jars and sealed. Boiled milk may be thus canned, and cooked vege- 
 tables which may be at the time plentiful or cheap. Mince meat may 
 also be canned, but it will keep a long time in an ordinary receptacle 
 if melted suet be poured over the top. 
 
 JELLY MAKING 
 
 (From the Uni. of Neb. Agric. Ex. Service.) 
 
 METHOD OF JELLY MAKING — Extract the fruit juice by boil- 
 ing the fruit, since most of the pectin is not extracted from fruit unless 
 it is heated. Boil juice one-half the time of boiling; that is, if ten 
 minutes are allowed for currant jelly, then boil juice five minutes be- 
 fore adding sugar. The juice should not simmer on the back of the 
 stove, because long heating destroys the pectin or jellying power. 
 After boiling the juice one-half the time, add sugar, heated or warmed 
 in oven, and finish cooking. Sugar should be warmed, because if it is 
 added cold it will cool the fruit juice and thus make necessary longer 
 cooking and less certain results. 
 
 In making jelly use only three-quarters of cup of sugar to the 
 cup of juice (if it contains pectin) and you will get a perfect jelly 
 that will "stand." The old rule, "cup for cup," is necessary when 
 using very green fruits as under-ripe grapes or currants. (To test 
 juice for "pectin" add to one tablespoon of the juice an equal 
 amount of alcohol and if a gelatinous mass results pectin is 
 present. To add pectin to fruit juice cook the juice with the white 
 inner skin from oranges or lemons (both of which are rich in pectin) 
 Then test juice again. 
 
 A jelly test may be made by dropping jelly from a spoon. If it 
 sheets off it is ready to be put in jelly glasses. Another test is the 
 formation of two drops, broad at the base, formed simultaneously on 
 the side of a tablespoon. These are quicker tests than putting a tea- 
 spoonful of jelly in a saucer to cool. By the time the jelly has cooled 
 it may have boiled beyond the proper stage. When the jelly test is 
 obtained it should be poured immediately into glasses. When cool it 
 should be covered with paraffine and paper or tin cover. The best 
 results have been obtained by cooking only small quantities of jelly 
 at one time — four to six glasses. 
 
 Fruit juice may be extracted more than once. With grapes and 
 currants, especially, it will pay to make two extractions of juice. The 
 resulting jelly is about the same as jelly made from the first extract. 
 To make the second extract, cover with water the pulp left after the 
 first draining and let boil one-half hour. It is well to test the juice as 
 suggested above to determine the amount of pectin. 
 
 Jelly failures are due to a lack of pectin or acid, too much sugar, 
 or too much water. Test your fruit juice for pectin, and if you find 
 
 — 46— 
 
it lacking add apple juice or juice made by boiling the rind of lemons 
 or oranges. Jelly failures are also due to too long cooking of juice 
 or allowing it to simmer instead of boil. Avoid an overuse of sugar, 
 for if too much has been added longer cooking will never make the 
 juice jelly. 
 
 PRESERVING FRUIT 
 
 In the case of most fruits, canning with a little sugar is to be pre- 
 ferred to preserving with a large quantity of sugar. There are, how- 
 ever, some fruits that are only good when preserved with a good deal 
 of; sugar. Of course, such preparations of fruit are only desirable for 
 occasional use. The fruits best adapted for preserving are strawber- 
 ries, sour cherries, sour plums, and quinces. Such rich preparations 
 should be put up in small jars or tumblers. 
 
 —47- 
 
Recipes 
 
 —48— 
 
PART TWO 
 
 Economical Recipes 
 
 [NOTE — In the compilation of the following recipes the order 
 and arrangement of the groups and subjects has not been undertaken 
 with the intention of supplying a complete or exactly balanced collec- 
 tion of food recipes. The aim has been first to furnish the most prac- 
 tical ideas on the several subjects and to provide from the given 
 sources the best examples of the food combinations. The list, though 
 incomplete, gives many valuable and economical recipes, and great 
 credit is due the home economics departments from which they come. — 
 R. A. H.] 
 
 COMPARATIVE MEASURES AND WEIGHTS. 
 
 Accuracy of measurement is necessary for accuracy in all proc- 
 esses of food preparation. The following comparisons of quantities 
 may prove useful to the housewife (all measurements are taken level) : 
 3 teaspoonfuls make 1 tablespoonful. 
 
 16 tablespoonfuls (dry material) make 1 cupful. 
 
 14 tablespoonfuls (liquid) make 1 cupful. 
 
 It is equally desirable to know the equivalent weights of the meas- 
 urements called for: 
 
 2 cupfuls butter packed solidly 1 pound 
 
 2 cupfuls sugar 1 pound 
 
 2 cupfuls meat finely chopped 1 pound 
 
 2 2/3 cupfuls powdered sugar 1 pound 
 
 2 2/3 cupfuls brown sugar 1 pound 
 
 2 2/3 cupfuls oatmeal 1 pound 
 
 4 3/4 cupfuls rolled oats 1 pound 
 
 4 cupfuls flour 1 pound 
 
 9 or 10 eggs 1 pound 
 
 2 tablespoonfuls butter 1 ounce 
 
 4 tablespoonfuls flour 1 ounce 
 
 1 egg, slightly beaten 4 tablespoonfuls 
 
 1 lemon (juice) 3 tablespoonfuls 
 
 —49- 
 
DEMONSTRATION— BREAD LESSON 
 
 (From Iowa State College, Home Economics Dept.) 
 
 Bread Judging 
 
 BREAD SCORE CARD 
 
 Flavor 20 
 
 Quality of crumb 20 
 
 Porosity of grain 20 
 
 Lightness 15 
 
 Sweetness 10 
 
 Color 5 
 
 Crust 5 
 
 Shape and size 5 
 
 100 
 Explanation of Score Card 
 
 FLAVOR — The flavor of your bread should be something like the 
 flavor of freshly cracked nuts. It should not taste of yeast and it should 
 not taste sour or musty. 
 
 QUALITY OF CRUMB— Cut the bread through the middle of the 
 loaf lengthwise. Press it lightly with the finger. The bread should 
 be soft enough to press easily, but the dent should spring back to the 
 level surface. If the dent stays in the bread, your loaf should lose ten 
 points on dcughiness and moisture. If the bread is so hard that you 
 cannot press it easily, you will know that you have used too much flour 
 in mixing it, or it has baked too long. 
 
 POROSITY OF GRAIN — Bread should have a fine grain and should 
 have no large holes in it. The holes should be of equal size all through 
 ihe loaf. 
 
 LIGHTNESS— Bread should be equally light all through. There 
 should be no heavy spots or streaks anywhere. 
 
 Sweetness — -Bread should have no sour smell or taste. 
 
 COLOR — Bread should be a good cream color. It should not be 
 grayish or greenish in color. 
 
 CRUST — The crust should be a golden brown on top and bottom. 
 It should be evenly browned and not more than one-eighth inch thick. 
 
 SHAPE AND SIZE — The loaf is more easily baked in a pan that 
 is about ten i7iches long, four inches wide and five inches high. This 
 makes a fine looking loaf that is not too large to bake well. The loaf 
 should rise evenly and be of uniform height in all parts. It should 
 not rise enough to bulge over the side of the tin. 
 
 WHITE BREAD- — Two cups scalded milk (or half milk and half 
 water or two cups water); two tablespoonfuls lard or butter, one 
 tablespoonful sugar, one teaspoonful salt, one-fourth yeast cake dis- 
 solved in one-fourth cup lukewarm water, six cups flour (about). 
 
 —50-— 
 
Dissolve yeast cake in one-fourth cup lukewarm water. Scald 
 the milk. Place sugar in a bread bowl. Add the hot milk. Wait 
 until the milk is lukewarm and add the dissolved yeast cake. Be- 
 gin to add flour gradually and beat thoroughly as the flour 
 it added. Beat out all the lumps and make the batter look smooth and 
 shining. Add flour until batter is like pancake batter. Let rise until 
 il is full of bubbles. Add salt and melted shortening. Add flour to 
 make a smooth, elastic dough that can be handled without sticking. 
 Too much flour will make the bread hard. This bread may be made 
 by setting a hard loaf at first, but it must rise three times before 
 baking and the grain is improved by letting it rise a fourth time. 
 
 RISING — Place the bread in a bowl and cover with a towel. Keep 
 warm, never hot and never cold. Heat kills the yeast plants and cold 
 makes them grow so slowly that the bread will not have a good flavor. 
 Let the bread rise until it has doubled its bulk. If the bread is allowed 
 to rise too long a time it will become sour. 
 
 KNEADING — Knead lightly with a quick rolling motion of the 
 hands. Continue kneading until the dough is elastic and until you 
 hear a snapping, cracking sound in the dough. Long kneading makes 
 an elastic, fine grained bread. 
 
 MAKING INTO LOAVES — Take the dough from the bowl, knead 
 it lightly for a few minutes without adding flour, divide it into two 
 equal parts. Knead each portion until a smooth, firm loaf is made 
 to fit an oblong pan that is about 4x5x10 inches in size. Set the loaves 
 in a warm (not hot) place and allow them to double their size. Best 
 temperature 75 to 85 degrees P. 
 
 BAKING — The oven should be hot enough to brown a teaspoon of 
 flour a light yellowish brown in five minutes. A loaf of this size should 
 bake about fifty minutes and the oven should be cooler during the last 
 fifteen minutes than during the first five minutes. When the bread is 
 done, it should be an even golden brown color, all over the outside. 
 Ihe inside of the loaf should be soft but should be firm enough to 
 spring back when you make a dent in it with the finger. If the dent 
 does remain where you make it, you may know that your bread has not 
 been baked enough. 
 
 CARE AFTER BAKING — Take the loaf from the pan and set it 
 on bread cooler and cover lightly to allow the steam to escape. Brush 
 the crust with milk or melted butter, if you wish. 
 
 BATTERS AND DOUGHS— Quick bread mixtures are either bat- 
 ters or doughs. 1. Batter is a mixture of flour and liquid, thin enough 
 to be beaten. A pour batter, or thin batter — one measure of liquid to 
 one measure of flour (popover). A drop batter — one measure of liquid 
 to about two measures of flour (muffins, fritters, cake). II. A dough 
 is a mixture of flour and liquid stiff enough to handle on a board. Soft 
 dough — one measure to 2 2/3 measures of flour (biscuit, doughnuts). 
 
 —51— 
 
Stiff dough — one measure of liquid to 3 1/2 or more measures of flour 
 (bread). 
 
 GENERAL DIRECTIONS FOR MIXING BATTER AND DOUGHS 
 — 1. Mix and sift dry ingredients. 2. Measure liquid ingredients. 
 3. Add the liquid to the dry ingredients. 4. Use two level teaspoon- 
 fuls baking powder to one cupful flour when no eggs are used. 5. If 
 eggs are used less baking powder will be required. 6. Baking powder 
 mixtures should be handled as little as possible and baked in a hot 
 oven. 
 
 BAKING POWDER — 1. Composition, acid, alkali, corn starch. 2. 
 Proportions, one-half acid, one-fourth soda, one-fourth corn starch. 
 
 One teaspoonful baking powder equals one-fourth teaspoonful of 
 soda, one-fourth teaspoonful corn starch, one-half teaspoonful cream 
 tartar. 
 
 QUICK BREADS 
 
 BAKING POWDER BISCUIT— Two cups flour, four teaspoonfuls 
 baking powder, one teaspoonful salt, one and one-half tablespoonfuls 
 butter, one and one-half tablespoonfuls lard, three-fourths cup milk 
 or water. 
 
 Sift dry ingredients together. Chop in shortening or work it in 
 with tips of fingers. Moisten to a soft dough with milk or water. 
 Turn on to floured board. Handle as little as possible, roll about 
 one-fourth inch thick and shape with biscuit cutter. Bake twelve to 
 fifteen minutes in hot oven. 
 
 FRUIT PUFFS— Two cups flour, 4 teaspoonfuls baking powder, 
 one-half teaspoonful salt, 4 tablespoonfuls butter or lard, two-thirds 
 cup milk or water, four tablespoonfuls finely cut dates or figs, four 
 tablespoonfuls chopped nuts, four tablespoonfuls sugar, one-half 
 teaspoonful cinnamon, two tablespoonfuls butter. 
 
 Mix first five ingredients as for baking powder biscuit and 
 pat out into a sheet (one-half inch thick) on a board. Spread 
 with butter (melted) and sprinkle with sugar, nuts, cinnamon 
 and fruit. Roll as for cinnamon roll and cut into eight pieces. Flat- 
 ten on greased tin and bake in a hot oven. (These puffs may be served 
 as a pudding with a lemon sauce). 
 
 KENTUCKY BISCUITS — One cup bread spongue, two tablespoon- 
 fuls butter, two tablespoonfuls sugar, one beaten egg, one teaspoon- 
 ful salt, flour. 
 
 Knead into a soft loaf, and allow to double its bulk. Shape into 
 rolls and allow to rise again. Bake in a hot oven. « 
 
 BOSTON BROWN BREAD — One cup corn meal, one cup gra- 
 ham flour, one cup rye meal, one teaspoonful salt, three-fourths cup 
 Porto Rico molasses, two clups sour milk, three-fourths tablespoonful 
 soda. 
 
 Sift the dry ingredients together, add sour milk and molasses. One 
 
 — 52 — 
 
cup chapped raisins may be added of desired. Steam three or four 
 hours. 
 
 QUICK BREAD STICKS — One-fourth cup buttermilk, one-eighth 
 teaspoonful soda, one-half teaspoonful salt, three-fourths tablespoon- 
 ful butter, flour to make stiff dough. 
 
 Mix buttermilk with salt, soda and fat. Add flour knead on 
 board till it does not stick. Roll one-third inch thick. Cut into long 
 narrow strips. Bake on sheets. When they begin to rise, turn 
 down heat. 
 
 QUICK COFFEE BREAD — Two cups flour, two tablespoonfuls 
 granulated sugar, one-fourth teaspoonful salt, two teaspoonfuls bak- 
 ing powder, one-faurth cup butter, one egg, two-thirds cup milk, one- 
 third cup almonds (blanched and shredded), 3 tablespoonfulls melted 
 butter, 3 tablespoonfuls sugar, ane-half teaspoonful cinnamon. 
 
 Sift dry ingredients and work in the butter. Beat the eggs, 
 add the milk, and stir into the dry ingredients. Turn into a shallow 
 buttered pan and spread the dough evenly in the pan. Fress the 
 almonds into the top of dough. Brush over with melted butter, 
 dredge with the sugar and cinnamon, and bake about twenty-five 
 minutes. 
 
 GOLDEN' CORN CAKE — Three-fourths cup corn meal, one and 
 one-fourth cups flour, one-fourth cup sugar, five teaspoonfuls baking 
 powder, one-half teaspoonful salt, one cup milk, one egg, two table- 
 spoonfuls melted butter. 
 
 Mix and sift i dry ngredients; add milk, egg well beaten and melted 
 butter; bake in a shallow buttered pan in hot oven twenty minutes. 
 
 SPANISH BUNS — One-half cup butter, two cups white sugar, 
 yolks of four eggs, one cup sour milk, one teaspoonful soda, two and 
 a half cups flour, one teaspoonful cloves, one teaspoonful nutmeg, one 
 teaspoonful cinnamon, one cup raisins, whites of four eggs. 
 
 Cream the butter, add sugar gradually, yolks of eggs well beat- 
 en. Mix dry ingredients, add raisins and add alternately with sour 
 milk to first mixture. Fold in the beaten whites. Bake in gem pans, 
 about twenty-five minutes. 
 
 Quick Breads 
 
 (Uni. of Neb., Domestic Science Dept. ) 
 
 BRAN MUFFINS — One cup flour, one teaspoonful soda, one-half 
 cup molasses, one-half cup nuts, one and one-fourth cups milk, one 
 egg, two cups bran, one teaspoonful salt, one-half cup raisins. 
 
 Mix and sift the flour, soda and salt. Add the bran, milk, molasses 
 and egg well beaten. Bake in buttered gem pans. 
 
 NUT BREAD — One cup sugar, two teaspoonfuls salt, two cups 
 whole wheat flour, eight teaspoonfuls baking powder, two cups milk, 
 two cups white flour, two eggs, one cup nut meats, one-half cup cui*- 
 rants. 
 
 —53— 
 
Mix the dry ingredients add the nuts and currants. Beat the 
 eggs and milk together and combine. Bake as above. 
 
 QUICK BROWN BREAD — Two cups sour milk, two eggs, two 
 teaspoonfuls soda, one cup raisins, one teaspoonful salt, two-thirds 
 cup molasses, three cups graham flour, one cup white flour. 
 
 Add soda to sour milk, add molasses and eggs, sift in dry in- 
 gredients. Add the raisins. Bake slowly one hour. 
 
 CHEESE BISCUITS — Two cups flour, five teaspoonfuls baking 
 powder, one teaspoonful salt, one-half cup grated cheese, one table- 
 spoonful butter, one tablespoonful lard, three-fourths cup milk. 
 
 Sift dry ingredients, cut in shortening and cheese, add milk. Roll 
 one-half inch thick, cut with biscuit cutter. Bake in a moderate 
 oven. 
 
 CORN MUFFINS WITH DATES — One cup corn meal, one cup 
 white flour, one-half teaspoonful salt, two tablespoonfuls melted but- 
 ter, four teaspoonfuls baking powder, one tablespoonful brown sugar, 
 one egg well beaten, one-ralf cup chopped dates. 
 
 Sift dry ingredients add egg, milk and dates. Bake in a hot oven. 
 
 SWEDISH ROLLS — Two cups flour, one-half teaspoonfud salt, 
 four teaspoonfuls baking powder, three tablespoonfuls butter, one 
 egg, three-fourths cup milk, one tablespoonful sugar, one-half teas- 
 poonful cinnamon, one-half cup currants or raisins. 
 
 Mix as cream cones, then roll into a rectongular sheet one- 
 fourth inch thick. Spread the sheet with softened butter, then 
 sprinkle with sugar, cinnamon and raisins. Roll up as a jelly roll 
 and cut into pieces nearly an inch in thickness. Bake on a buttered 
 tin about eighteen minutes- 
 
 SOUR MILK CORN BREAD — Two cups corn meal, two cups 
 sour milk, two tablespoonfuls butter, two tablespoonfuls sugar, one 
 and a half teaspoonfuls salt, two eggs, one teaspoonful soda. 
 
 Mix dry ingredients, add milk, then eggs well beaten, and melted 
 butter. Bake in a shallow pan for thirty minutes. Cut in squares. 
 
 EGGLESS CORN BREAD — One and a half cups corn meal, two- 
 thirds cup white flour, one-half cup sour cream and one and a half 
 cups sour milk, or two cups thick, sour milk and one-third cup lard, 
 one teaspoonful soda, one and a half teaspoonfuls salt. 
 
 Prepare by method given above. 
 
 SPOON CORNBREAD — Two cups water, one cup milk, one cup 
 white corn meal, one tablespoonful butter, two eggs, two teaspoonfuls 
 salt. 
 
 Mix water and corn meal and bring slowly to boiling point and 
 cool five minutes. Add eggs well beaten and other ingredients. Beat 
 thoroughly and bake in a well greased pan twenty-five minutes in a 
 hot oven. Serve from the same dish with a spoon. 
 
 —54— 
 
YEAST BREADS 
 
 (Uni. Nebr., Dora. Sci. Dept.) 
 
 WHITE BREAD— Allow the yeast to soak for three hours in a 
 cup of lukewarm water to which one teaspoonful sugar has been added. 
 Into the mixing bowl place one-half cup flour and scald with one and 
 a half pints potato water. Add to this two medium sized potatoes, 
 which have been well mashed, and enough flour to make a soft sponge. 
 When lukewarm add yeast. Keep moderately warm all night. In the 
 morning add to the above sponge one pint scalded milk, when it has 
 cooled to blood heat, in which the following have been dissolved: one- 
 half cup sugar, one and a half tablespoonfuls salt, two. tablespoonfuls 
 laid. Add flour to make a stiff dough, let rise until double in size, 
 knead down, let rise again, knead down and form into loaves. Allow 
 the loaves to double in bulk, and bake for one hour. Never grease the 
 pan in which the dough is placed to rise. 
 
 SWEET RUSK ROLLS — In the morning take one pint of the 
 sponge as described above, add one egg, one-half cup sugar, and two 
 tablespoonfuls melted butter. Add flour to make a soft dough, let rise 
 until double in bulk, then doll into long, slim rolls, about six inches 
 long, grease, and tie into loose knots. Allow to rise until very light, 
 and bake about thirty to forty minutes. On removing from the oven 
 rub the top with butter. 
 
 RYE BREAD — One cup milk, one cup boiling water, one table- 
 spoonful lard, one tablespoonful butter, one-third cup brown sugar, one 
 and a half teaspoonfuls salt, one-fourth yeast cake, dissolve in one- 
 fourth cup lukewarm water. 
 
 Scald the milk, add the boiling water, lard, butter, sugar and salt. 
 When the mixture is lukewarm add the yeast and three cups flour. Beat 
 thoroughly, cover and set in a warm place until light. Add rye meal un- 
 til the dough is stiff enough to knead. Knead, let rise, knead, shape 
 into loaves let, rise again, and bake. 
 
 PARKER — HOUSE ROLLS — Two cups scalded milk, three table- 
 spoonfuls butter, two tablespoonfuls sugar, flour, one teaspoonful salt, 
 one yeast cake dissolved in one-half cup lukewarm water. 
 
 Add butter, sugar and salt to milk, when lukewarm add dissolved 
 yeast cake and three cups of flour. Beat thoroughly, cover, let rise 
 until light. Cut down and add flour to knead (about two and a half 
 cups), let rise again, toss on floured board, knead, roll to one-half inch 
 thickness, cut with biscuit cutter and shape. Let rise and bake in a hot 
 oven. 
 
 GERMAN COFFEE BREAD — One cup scalded milk, one-third cup 
 shortening, one-fourth cup sugar, one teaspoonful salt, flour, one-half 
 yeast cake soaked in one-fourth cup lukewarm milk, one-half cup rais- 
 ins, one egg well beaten. 
 
 To lukewarm milk containing shortening, sugar and salt, add yeast 
 cake, beaten egg and flour to make a stiff batter. Cover and let rise 
 
 —55 — 
 
until double in bulk. Cut down, beat thoroughly, add raisins and 
 spread evenly in buttered pan one-half inch thick. Let rise. Before 
 baking brush over with beaten egg and cover with the following mix- 
 ture: Three tablespoonfuls melted butter, two tablespoonfuls flour, one- 
 third cup brown sugp.r, one tablespoonful cinnamon. 
 
 WHITE BREAD, USING PART CORN FLOUR— 1. Two cups 
 water, three cups white flour, two tablespoonfuls sugar, one cake yeast. 
 2. Seven cups white flour, one tablespoonful salt, two tablespoonfuls 
 lard (melted), two cups corn flour, two cups skimmed milk (scalded). 
 
 Make a sponge of No. 1. When real light add to ingredients in 
 No. 2 Corn flour should be sifted with four cups of the white flour. 
 Let rise until double in bulk. Shape into loaves. Let rise again until 
 double in bulk and bake. 
 
 RICE BREAD — 1. One and a half cups water, three tablespoon- 
 fuls sugar, one cake yeast, two cups white flour. 2. Two cups skim- 
 med milk (scalded) two cups uncooked rice (two teaspoonfuls salt, one 
 cup water), one tablespoonful salt, two tablespoonfuls lard, two cups 
 white flour. 
 
 Make sponge of No. 1. Steam rice in a steamer — not a 
 double boiler, using one cup water. Steaming is preferable since 
 rice will be too dry if cooked any other way. Mash rice some- 
 what. When sponge is light, add to ingredients in No. 2. Milk and 
 rice should be lukewarm when yeast is added. Make a real stiff dough. 
 Allow it to rise until it has doubled its bulk; form into loaves, allow 
 to rise until double in bulk again and bake in moderately hot oven. 
 
 ROLLED OATS BREAD — 1. One cake yeast, one cup lukewarm 
 water, four cups boiling water, four cups rolled oats, one-third cup 
 brown sugar. 2. Four tablespoonfuls melted lard, eight cups flour, two 
 tablespoonfuls salt. 
 
 Pour four cups boiling water over rolled oats, cover and let stand 
 until lukewarm. Dissolve yeast and sugar in one-half cup lukewarm 
 water, add this to rolled oats when lukewarm. Add two cups flour, or 
 enough to make an ordinary sponge. Beat well. Let rise until light. 
 Add rest of ingredients to make a soft dough. Knead well. Let rise 
 until double in bulk, mould into loaves. When double in bulk, bake 
 in moderately hot oven. Oatmeal (steel cut oats) may be substituted 
 for rolled oats. 
 
 WHOLE WHEAT BREAD — 1. One and one-half cup water, one 
 and one-fourth tablespoonfuls sugar, two cups flour (white), one cake 
 yeast, one cup whole wheat flour. 2. Two cups skimmed milk (scald- 
 ed), one tablespoonful salt three tablespoonfuls lard, seven cups 
 (more or less) whole wheat flour. 
 
 Make sponge of No. 1. When light add to No. 2. Let rise until 
 double in bulk. Mould into pans. When double in bulk bake in a 
 moderately hot oven. 
 
 —56— 
 
POTATO BREAD — Three pounds boiled and peeled potatoes, nine 
 cups bread flour, one cake yeast, one-half cup water, one tablespoonful 
 salt, three tablespoonful sugar. 
 
 Clean and boil three pounds (or about ten to twelve medium pota- 
 toes) allowing them to get very soft. Peel and mash the potatoes 
 while hot, leaving no lumps. Take one and a half pounds, or 
 two and a half solidly packed cups of mashed potato while luke- 
 warm and add dissolved yeast and salt; add one cup flour, mix thor- 
 oughly. Do not add any more water at this stage unless absolutely 
 necessary. Let this mixture rise until it has become very light. Sponge 
 will be much softer when risen. Now add remainder of ingredients, 
 knead thoroughly until a smooth and elastic dough has been formed. 
 The dough must be very stiff since the potato contains a large amount 
 of water. Let rise until more than double in volume. Shape into 
 loaves, let rise again and bake in moderate oven. 
 
 SOUPS 
 
 (From Iowa State College, Home Economics Dept. ) 
 Soups Classified as to Food Value 
 
 I. Cream Soup: 1. Source of fuel food. 2. Served with a light 
 meal rather than a heavy meal. 3. Give an opportunity to use a great 
 variety of vegetables. 4. Give an opportunity to use fish and oysters. 
 
 5. Give an opportunity to increase food value by the addition of egg. 
 
 6. Give an opportunity to increase food value by the addition of ce- 
 reals. 
 
 II. Stock Soups: 1. Clear stock soups are used with heavy meal 
 as an appetizer. 2. Stock, with the addition of meat and vegetables, 
 gives added food value. 
 
 Classification of Soups 
 
 I. Soups with Stock: 1. Standard broth or brown soup stock. 
 2. Bouillon. 3. Consomme. 
 
 II. Soups without Stock: 1. Cream, 2. Puree. 3. Chowder. 
 
 [NOTES — I. Standard broth or brown soup stock, made from 
 beef, veal, chicken, mutton or game (two-thirds lean meat and remain- 
 der bone and fat) lightly seasoned with vegetables, spices and sweet 
 herbs. II. Bouillon made from lean beef (bone sometimes omitted), 
 delicately seasoned, and usually clear. Exception — Clam Bouillon. 
 III. Consomme made from two or three kinds of meat (beef, veal and 
 fowl being employed), lightly seasoned with vegetables, spices and 
 sweet herbs. Always served clear.] 
 
 ITALIAN SOUP — One soup bone (trimmings from meat, ground, 
 may be added or substituted), one carrot, one onion, one turnip, one 
 cup cooked beans, one cup stewed tomatoes (or any other vegetable 
 stock or rice water), one-half cup uncooked macaroni, two quarts water, 
 one teaspoonful salt, one-fourth teaspoonful pepper. 
 
 Cut the carrot, onion and turnip into cubes. Cook all vegetables, 
 meat and macaroni in the water for at least one hour. (Do not boil). 
 
 [NOTES — Grated cheese may be sprinkled over each portion as 
 
 —57— 
 
served. This soup is very thick and should form the main dish of the 
 meal. Any vegetable in season may be added or substituted. Rice, 
 barley, bread crumbs or oatmeal may be substituted for macaroni.) 
 
 SCOTCH BROTH — Two pounds mutton (neck), one-half cup pearl 
 barley, seven cups water, one-half cup chopped carrot, one-fourth cup 
 chopped turnip, one-fourth cup chopped onion, one tablespoonful fat, 
 one tablespoonful flour, two teaspoonfuls salt, one-fourth teaspoon!' ul 
 pepper, parsley. 
 
 Soak barley several hours in cold water. Wipe meat with 
 a clean, wet cloth. Remove fat and skin. Scrape meat from 
 bone and cut in small pieces. Boil bone in two cups water and save 
 water. Simmer meat in water and when near boiling point add barley 
 and vegetables. Simmer until meat and vegetables are tender. Cook 
 fat and flour together and add water in which bones have been cook- 
 ed. Stir into broth and add seasoning. Serve without straining. 
 
 BUTTERMILK SOUP — Three quarts buttermilk, one-half cup rice 
 (or macaroni or oat meal or corn meal), one-half cup raisins, one- 
 fourth cup sugar, salt. 
 
 Heat buttermilk, stirring constantly to avoid curdling, until it 
 boils. Add rice and raisins. Boil three-fourths hour. Add sugar and 
 salt. 
 
 BAKED BEAN SOUP — One and a half cups baked beans, three cups 
 water, one sliced onion, one stalk celery, one cup strained tomatoes, 
 one tablespoonful fat, two tablespoonfuls flour, one-half tablespoonful 
 catsup, salt, pepper. 
 
 Simmer beans, onion, celery in water until soft. Mash, add to- 
 mato and catsup, season to taste, add to fat and flour which have been 
 cooked together. 
 
 TOMATO SOUP — One cup beef stock, one cup boiling water, one 
 cup strained tomato juice, one teaspoonful finely chopped onion, two 
 tablespoonfuls fat, two tablespoonfuls flour, one-half teaspoonful salt, 
 one-eighth teaspoonful pepper. 
 
 Add the tomatoes and onions to the beef stock and cook for five 
 minutes. Melt fat, add dry ingredients, blend and cook thoroughly. 
 Add the tomato mixture. Cook until smooth and glossy. Strain and 
 serve. 
 
 YELLIOW SPLIT PEA SOUP — One cup split peas, three quarts 
 cold water, one small onion, two cups hot water or stock; two table- 
 spoonfuls fat, three tablespoonfuls flour, two teaspoonfuls salt, one- 
 eighth teaspoonful pepper. 
 
 Soak peas over night in cold water. Drain, add the three-quarts 
 of cold water and the onion. Simmer for at least four hours or until 
 peas are soft. Mash, melt fat, add flour and cook thoroughly. Add 
 stock and seasoning. Cook until thickened. Add peas and heat. 
 
 CREAM OF VEGETABLE SOUP (PUREE) — A puree is made by 
 
 — 58— 
 
adding the pulp of cooked vegetables to milk or cream. The milk is 
 thickened (white sauce) with flour or corn starch in order to bind the 
 solid and liquid parts of the soup together. 
 
 CREAM OF PEA SOUP — Two cups peas, one teaspoonful sugar, 
 three cups milk, one-fourth teaspoonful mustard, two tablespocnfuls 
 fat, one and a fourth tablespoonfuls flour, one teaspoonful salt, one- 
 half teaspoonful pepper. 
 
 Heat the peas, drain and mash. Add seasonings. Melt fat, add 
 flour, blend and cook thoroughly. Add milk gradually. Add the pea 
 mixture. Cook until it thickens. 
 
 POTATO SOUP — Two cups mashed potatoes, one quart milk, one 
 tablespoonful chopped onion, two teaspoonfuls fat, two tablespoonfuls 
 flour, one and a half teaspoonfuls salt, one-eighth teaspoonful pepper, 
 few grains cayenne, one teaspoonful chopped parsley may be added. 
 
 Cook potatoes in boiling salted water, when soft drain and mash. 
 Melt fat, add dry ingredients and onion, stir until thoroughly blended 
 and cooked. Add milk gradually, add mashed potatoes. Cook until 
 the mixture thickens. Add chopped parsley. (Cold potatoes may be 
 used). 
 
 POTATO SOUP WITH CARROTS — Three medium sized potatoes, 
 two medium carrots, two cups water (use vegetable water), two table- 
 spoonfuls fat, four tablespoonfuls flour, two slices onion, one a half 
 cups milk, salt, pepper, sprig of paarsley. 
 
 Cook potatoes and carrots until soft. Drain and save the two 
 cups water needed for the soup. Scald milk with chopped onion and 
 parsley. Melt fat, add flour and cook thoroughly. Add liquid, season- 
 ing and cooked vegetables. Heat thoroughly. 
 
 OYSTER AND CORN STEW — One-haalf pint oysters, one cup corn, 
 four cups scalded milk, two tablespoonfuls flour, two tablespoonfuls 
 fat, one-half tablespoonful salt, one-eighth teaspoonful pepper. 
 
 Clean oysters by placing in a colander and pouring cold water 
 over them. Simmer oysters in one-half cup water until plump. Melt 
 fat, and flour, blend and cook thoroughly. Add hot milk gradually 
 and stir constantly. Add corn and oysters and cook until they are 
 plump and edges begin to curl. 
 
 CREAM OF CORN SOUP % One cup corn, one cup cold water, one- 
 half small onion, one and a half cups milk, one tablespoonful fat, two 
 taablespoonfuls flour, salt, pepper. 
 
 Chop corn and simmer fifteen minutes in water. Heat onion in 
 milk. Melt fat, add flour and cook thoroughly. Add hot milk and cook 
 until thickened. Add corn and seasoning. Heat. 
 
 [NOTE — One beaten egg be added just before serving.] 
 
 DANDELION SOUP — One cup dandelion pulp, one tablespoonful 
 fat, one tablespoonful flour, one cup milk, one slice onion, one hard 
 cooked egg, salt, pepper. 
 
 —59— 
 
Heat milk with onion. Melt fat, add flour and cook thoroughly. 
 Add milk and cook until thickened. Add dandelion puip, chopped 
 egg whites, riced egg yolks and seasonings. Heat. 
 
 [NOTE — The pulp of any greens may be used instead of dande- 
 lion pulp.] 
 
 DUCHESS SOUP — Three and a half cups milk, one-half cup water 
 from vegetables, one-half cup carrot (chopped), two tablespoonfuls 
 onion (chopped), two tablespoonfuls fat, two tablespoonfuls flour, one- 
 half cup grated cheese, two teaspoonfuls salt, one egg yolk, one-eighth 
 teaspoonful pepper. 
 
 Cook vegetables in small amount of water and save water. Melt 
 fat, add dry ingredients, blend and cook thoroughly. Add milk, vege- 
 table stock and vegetables and cook until it thickens. Add cheese and 
 stir until melted, pour gradually upon beaten egg yolks, stir constant- 
 ly and heat. Serve at once. 
 
 Soup Serving 
 
 CROUTONS — Cut stale bread in one-third inch slices and remove 
 crusts. Spread thinly with butter and cut slices in one-third inch 
 cubes, put in a pan and bake until delicately brown. 
 
 NOODLES — One egg, one-half teaspoonful salt, flour. 
 
 Beat eggs slightly, add salt and flour enough to make a very stiff 
 dough; knead and roll as thinly as possible. Cover with towel and 
 set aside for twenty-five minutes; roll loosely like a jelly roll, cut into 
 thin slices, and cook in boiling salted water fifteen minutes; drain, 
 and add to soup. Noodles may be served as a vegetable. 
 
 MACARONI — Macaroni and spaghetti may be cut into rings aft- 
 er it is cooked and used as a soup garnish. 
 
 SALADS 
 
 (University of Nebraska, Domestic Science Department). 
 
 PINEAPPLE SALAD — Select perfect slices of pineapple. Put 
 cream cheese ball in center. Place strips of pimento around cheese 
 and around edge of pineapple. Put riced cream cheese on top. Serve 
 with mayonnaise on lettuce leaves. 
 
 - BEET SALAD — One-half cup chopped nuts, one quart chopped 
 cooked beets. Add the following dressing: One cup vinegar, one- 
 third cup sugar one teaspoonful butter, one-fourth teaspoonful pepper, 
 one teaspoonful corn starch, one teaspoonful salt. 
 Boil all together and cool. 
 
 VEGETABLE SALAD — One can peas, one tablespoonful 
 chopped olives, one tablespoonful chopped pickles, one tablespoonful 
 grated cheese, one teaspoonful finely chopped onions. 
 
 Serve on lettuce leaves with boiled dressing. 
 
 ASPARAGUS SALAD — Arrange cooked asparagus which has been 
 
 —60— 
 
thoroughly chilled on a bed of crisp lettuce leaves and arrange the fol- 
 lowing mixture to represent a band across the middle of the bunch: 
 To the white of one hard cooked egg finely chopped add one tablespoon- 
 ful each of pickle and pimento finely chopped and one-half tablespoon- 
 ful finely chopped parsley. Serve with French dressing. 
 
 CARROT SALAD — Grind raw carrots, add chopped nuts. Serve 
 with boiled dressing on lettuce leaves. 
 
 ORANGE AND RAISIN SALAD — Pare oranges and remove pulp 
 from each section. Cook raisins in boiling water until plump and ten- 
 der, drain, remove seeds and chill; marinate in dressing. Then add pre- 
 pared orange and arrange on lettuce leaves. Serve with boiled dress- 
 ing or mayonnaise. 
 
 APPLE AND CELERY SALAD — Cut firm, tart apples into strips 
 one and a half inches long and about one-eighth of an inch wide. Cut 
 celery into pieces of same size. Mix equal portions of celery and ap- 
 ples with cream dressing or mayonnaise. Serve on crisp lettuce leaves 
 and garnish with strips of pimento. Green peppers which have had 
 seeds removed and then scalded may be cut in thin strips and used 
 instead of pimentos. 
 
 EASTER APPLES — Four hard cooked eggs. Remove shells at 
 once and while hot press into apple shapes. Color with Burnett vege- 
 table coloring (red) to represent snow apples. Arrange on lettuce 
 and serve with salad dressing to which has been added chopped olives 
 or pickles. Put cloves in stem end and a stam in other end. 
 
 STUFFED PIMENTO SALAD — Select two perfect pimentos. Re- 
 move seeds and let drain. Take two small cream cheeses, mash and 
 mix thoroughly through them chopped English walnuts or pecans. Salt 
 to taste. Press this mixture into peppers, taking pains to fill all crev- 
 ices full. Place on ice until well chilled and firm. Then cut in one- 
 fourth inch slices, using sharp knife. Place on lettuce leaves and 
 serve with mayonnaise. Slices of fresh cucumbers may be served with 
 cheese or green peppers may be substituted for pimentos. 
 
 FRENCH DRESSING — One-half teaspoonful salt, one-fourth tea- 
 spoonful pepper, two-thirds teaspoonful sugar, two tablespoonful vine- 
 gar, four tablespoonfuls olive oil. 
 
 Mix ingredients and stir until well blended. Lemon juice may be 
 added or a few drops of onion juice. 
 
 CHIFFONADE DRESSING — One-half cup olive oil, three table- 
 spoonfuls vinegar, one teaspoonful chopped onion, one teaspoonful 
 salt, one-fourth teaspoonful paprika, one teaspoonful green pepper 
 (chopped), one teaspoonful red pepper (chopped), one-half teaspoon- 
 ful tanagor vinegar, one hard cooked egg, one-eighth teaspoonful 
 black pepper. 
 
 Chop all ingredients. Mix thoroughly. Suitable for any green 
 vegetable. 
 
 —61— 
 
GERMAN DRESSING — One cup cream (whipped) one teaspoon- 
 ful vinegar, one-fourth teaspoonful salt, cayenne. 
 Add horseradish or cucumbers if desired. 
 
 MAYONNAISE DRESSING — One teaspoonful mustard, one tea- 
 spoonful salt, one teaspoonful powdered sugar, a few grains cayenne, 
 yolks of two eggs, two tablespoonfuls lemon juice, two tablespoonfuls 
 vinegar, one and a half cups olive oil or Wesson's oil. 
 
 Mix dry ingredients, add egg yolks; when well mixed add one-half 
 teaspoonful vinegor. Add oil gradually. . at first drop by drop and 
 stir constantly. As mixture thickens, thin with vinegar or lemon 
 juice alternately unoil all is used, stirring or beating constantly. If 
 oil is added too rapidly dressing will curdle. A smooth consistency 
 moy be restored by taking another egg yolk and adding the curdle 
 mixture to it vedy slowly. The process will be more rapid if utensils 
 and matediols are kept cold. Keeu the dressing in a cold place until 
 ready to serve the salad. A half cup of heavy cream beaten until 
 thick may be folded in before serving and more seasoning added. 
 Neved mix mayonnoise dressing with the meat, fish, fruit or vegetables 
 until ready to serve, and then only part of it, and ploce the remainder 
 on the top. 
 
 BOILED DRESSING — One cup milk, one-half cup vinegar, one 
 teaspoonful mustard, two teaspoonfuls salt, three tablespoonfuls sug- 
 ar, two tablespoonfuls butter, two tablespoonfuls flour, yolks of four 
 
 Coo" 5, 
 
 Mix dry ingredients, add eggs, then milk. Add vinegar slowly, 
 beating vigorously. Allow to come to a boil, just before removing 
 from fire, add butter. 
 
 CABBAGE JELLY SALAD — Two tablespoonfuls gelatine, one- 
 half cup water, one and a half cups boiling water, three cups shred- 
 ed cabbage, two peppers, one teaspoonful salt, one-half cup sugar, 
 one-fourth cup lemon juice, one-half cup vinegar. 
 
 Soften gelatine in cold water. Add boiling water, salt, sugar, 
 lemon juice and vinegar. Add cabbage and pepper (chopped fine). 
 Mix thoroughly, chill and serve with mayonnaise. 
 
 MOULDED SALMON SALAD — One can salmon, one-half teaspoon- 
 salt, one and one-half tablespoons sugar, one-half tablespoon flour, 
 one teaspoon mustard, few grains cayenne, yolks of two eggs, one and 
 one-half tablespoons melted butter, three-fourths cup milk, one-fourth 
 cup vinegar, three-fourths tablespoon gelatine, two tablespoons cold 
 water. 
 
 Remove salmon from can, rinse thoroughly with hot water and 
 separate in flakes. Mix dry ingredients, add egg yolks, butter, milk 
 and vinegar. Cook over boiling water, stirring constantly until mix- 
 ture thickens. Add gelatine soaked in cold water. Strain and add to 
 salmon. Mould, chill, serve with cucumber sauce. 
 
 Cucumber Sauce: Mix one cup stiff salad dressing and one cup 
 
 —62— 
 
finely chopped sweet cucumber pickles. If desired, one cup whipped 
 cream may be folded in just before serving. 
 
 CABBAGE ROSE SALAD — Commence at the center of the cab- 
 bage head, roll the leaves back half way, forming loose petals. Next 
 take a sharp knife and remove the center. Around the outside of 
 cabbage fasten four lettuce leaves with wooden toothpicks, and Sll 
 in the cavity in the cabbage with potato salad. Garnish the top 
 of the potato salad with the grated yolks of hard boiled eggs. 
 
 POTATO SALAD — Two cups diced boiled potatoes, one-half cup 
 finely cut celery, one apple (diced), one hard boiled egg (diced), two 
 small pickles (diced), salad dressing. 
 
 Mix together, moisten with salad dre-ssing and add salt to taste. 
 
 CHERRY SALAD — Remove the stones from large canned white 
 cherries, and fill the cavaties with hazelnuts. Arrange on lettuce 
 leaf, moisten with salad dressing, and garnish with candied cherries. 
 
 OYSTER SALAD — One can cove oysters, one and one-half cups 
 chopped celery, one cup cracker crumbs, one teaspoon celery seed, 
 salad dressng. 
 
 Mix together, moisten with salad dressing and salt to taste. Gar- 
 nish with sliced pickles. 
 
 MEATS AND MEAT SUBSTITUTES. 
 
 (From University of Nebraska, Home Economics Department). 
 
 Meats. 
 
 SHOULDER STEAK (SWISS) — Pound shoulder steak with flour, 
 sear well; simmer until half done, take meat out of kettle, put in layer 
 of vegetables, then meat, then vegetables. Cook until tender. Sprin- 
 kle with salt and pepper. Carrots, turnips and potatoes cut in cubes, 
 peas, little onions may be used. 
 
 STUFFED SKIRT OR FLANK STEAK — One skirt or flank steak, 
 two cups soft bread crumbs, one tablespoonful chopped parsely, two 
 tablespoonfiils beef drippings, two teaspoonfuls sweet marjoram, one 
 teaspoonful salt, four dashes of pepper, 
 roasting pan and put bits of fat overi deisoCgf ?Opi? — -afhlcfit.hr 
 
 Mix the bread crumbs, parsley and seasoning. Melt the 
 beef drippings, add the seasoned bread crumbs to it, fried 
 in bacon fat until well browned. Spread over the steak. 
 Roll tightly and tie with twine. Sear in suet or other fat. 
 Place the steak on the rack in a roasting pan and put bits of fat over 
 the top. Add one-half cup of hot water, cover and bake in a quick 
 oven for three-fourths of an hour. Serve with brown sauce. 
 
 ROLLED BEEF STEAK- — One pound round steak, one-eighth 
 teaspoonful ground cloves, one-half teaspoonful salt, one cup soft 
 bread crumbs, one small onion (chopped). Hot water or milk, salt, 
 pepper, flour and fat. 
 
 —63— 
 
Cut round steak of one-half inch thickness, or any less expensive 
 cut of beef, into three pieces three by four inches. Make a stuff- 
 ing of the crumbs, chopped onions, cloves, salt, pepper with 
 enough hot water or milk to moisten. Fry in bacon fat un- 
 til brown. Spread the stuffing over the pieces of steak, roll up each 
 piece and tie it with a piece of string or skewer it with toothpicks. 
 Dredge generously with flour and add salt and pepper. Brown in ba- 
 con fat, cover with boiling water and simmer for one and a half hours 
 or until tender. Remove the strings or toothpicks and serve the meat 
 with the sauce in which it was cooked. 
 
 CASSEROLE ROAST — Two or three pounds rump or round of 
 beef, one slice of salt pork, a few peppercorns, one-fourth each of a 
 carrot, a turnip, an onion and a head of celery, cut into small pieces. 
 
 Fry out the pork. Brown the meat on both sides in the 
 fat. Put in a casserole with the vegetables around it, add 
 two cups of water or stock. Cover and cook in a hot oven 
 three hours, basting occaasionally. A sauce or gravy can be made with 
 water, flour and some of the juice left in the casserole. 
 
 SYRIAN STEW — Two cups raw mutton cut into cubes, two 
 tablespoonfuls fat, two tablespoonfuls flour, two cups string beans, 
 two onions, two cups tomatoes, salt, water. 
 
 Dredge the meat with the flour and brown it in the fat. 
 Put all the ingredients in a stewpan, scraping from the fry- 
 ing pan all the flour and fat, and add enough water to barely cover. 
 Cook slowly until the meat is tender. 
 
 STUFFED HEART WITH VEGETABLES — Clean and wash heart, 
 stuff skewer into shape, season with salt and pepper, dredge with flour 
 and saute in pork fat, adding to fat one stalk celery and one table- 
 spoonful chopped onion, two sprigs parsley, four slices carrot cut in 
 pieces, half the quantity of turnip, a bit of bay leaf, two cloves, and 
 one-fourth teaspoonful peppercorns. Turn heart occasionally until 
 well browned, then add one and a half cups brown stock, cover and 
 cook slowly one and a half hours. Serve with cooked carrots and 
 turnips cut in strips and fancy shapes. 
 
 Meat Substitutes. 
 
 PEANUT LOAF — One cup chopped peanuts, one cup boiled rice, 
 one tablespoonful butterine, one tablespoonful flour, one-half cup 
 milk seasoning. 
 
 Place rice and peanuts in layers and make a white sauce out of 
 the milk, flour and butterine; pour over the rice and peanuts and 
 bake in a moderate oven for about fifteen minutes. 
 
 PEANUT SOUP —One cup finely ground peanuts, two cups 
 water, two cups milk (skimmed), cayenne, two tablespoonfuls butter 
 or fat, two tablespoonfuls flour, on teaspoonful salt. 
 
 Cook peanuts and water together thirty minutes. Rub through 
 
 — 64— 
 
a puree strainer, combine as for soup. One-third cup of whipped 
 cream may be added. Serve hot. 
 
 BAKED MACARONI WITH PEANUT BUTTER — One cup maca- 
 roni, two cups milk, three and a half tablespoonfuls peanut butter, 
 one teaspoonful salt, three-fourths cup buttered bread crumbs. 
 
 Prepare and cook macaroni in boiling watr twenty minutes. Put 
 in a buttered baking dish. Heat milk in double boiler and add grad- 
 ually to peanut butter. Add salt. Pour over macaroni, cover and bake 
 in a slow oven forty minutes. Remove cover, sprinkle with crumbs 
 and bake until crumbs are brown. 
 
 SPAGHETTI AND BROAD BEAN MOLD — Six ounces spaghetti 
 one and a half cups water, one-half teaspoonful salt, one pound broad 
 beans (weighed after shelling), three-fourths pint white sauce (one- 
 half milk and one-half stock) one-half teaspoonful chopped parsles', 
 pepper and salt. 
 
 Cook the spaghetti in the water, coiling it under the boiling wat- 
 er. Skin and cook the beans in salted water. Strain and mix half of 
 them with six tablespoonfuls of the sauce and the parsley. Butter a 
 mould and put in a layer of spaghetti, then a layer of beans, repeat 
 until the mould is full, leaving spaghetti on top. Cover with butter- 
 ed paper and steam for forty minutes. Add one-half cup of bean 
 water to the rest of the beans; season with cayenne and boil up. Turn 
 out the mold onto a hot platter, pour a part of the sauce around the 
 mould and serve rest in a gravy bowl. Serve at once. 
 
 PEA ROAST — Three-fourths cup bread crumbs, one-half cup canned 
 pea pulps, one tablespoonful sugar, one-fourth cup butter, one egg, 
 one-half tablespoonfal English walnut meats chopped fine , one-eighth 
 teaspoonful pepper, three-fourths cup milk. 
 
 Drain canned peas, rinse thoroughly, cover with cold 
 water and bring to boiling point and let simmer three minutes. 
 Drain and force through a puree strainer. Mix fine, add dry bread 
 crumbs, pea pulps, sugar, nut meat, egg slightly beaten, seasoning and 
 milkfl Turn into a small bread pan lined with paraffin paper and al- 
 low to stand fifteen minutes. Cover and bake in a slow oven forty 
 minutes. Remove to hot serving dish and garnish with carrot tim- 
 bales. 
 
 NUT CROQUETTES — One cup stale white bread crumbs, two- 
 thirds cup milk, yolks of two eggs (beaten) or one whole egg, three- 
 fourths cup peanuts, salt and pepper. 
 
 Soak the bread crumbs in the milk, mix with the nuts, season 
 and add the beaten egg yolks. Shape, crumb, egg and crumb. Fry In 
 deep fat. 
 
 MACARONI, VIRGINIA STYLE — One and a half cups macaroni, 
 two tablespoonfuls butter, one-half cup grated cheese, one and a 
 fourth cups white sauce, three tablespoonfuls dried bread crucbs, 
 one-half cup chopped cooked ham or bacon. 
 
 —65— 
 
Break macaroni into one-inch pieces and cook in boiling salted 
 water for twenty minutes or until soft. Drain in a colander and pour 
 over one quart cold water. Put half in a buttered baking-dish, dot 
 over with one-fourth the butter and sprinkle with one-half the cheese. 
 Repeat, pour over the white sauce, cover with dried bread crumbs 
 mixed with remaining butter and bake in a hot oven until the crumbs 
 are brown. 
 
 SWEET POTATO LOAF— Six medium-sized sweet potatoes, two 
 eggs beaten slightly, three tablespoonfulls melted butter, one table- 
 spoonful sugar, pinch of nutmeg, salt and pepper to taste, one cup 
 English walnuts. 
 
 Boil the potatoes until soft. Mash, add the butter, nutmeg, 
 salt and pepper. Then stir in the eggs and nuts. Form into a loaf 
 and bake in a buttered baking-dish for about thirty minutes. 
 
 SPAGHETTI WITH VEGETABLE DRESSING — Four slices bacon, 
 one slice onion, one-half can tomatoes, hot boiled spagetti, one-half 
 teaspoonful salt, one-eighth teaspoonful pepper, dash of nutmeg. 
 
 Cut the bacon into small pieces and try out. Add the remaining 
 ingredients except spaghetti. Bring gradually to the boiling point and 
 let simmer for fifty minutes. Pour over the cooked spaghetti and 
 let stand for ten minutes. Serve very hot. 
 
 To cook spaghetti, take one-fourth pound spaghetti and dip the 
 ends in boiling salted water. As it softens, it will bend easily. When 
 it may be coiled under boiling water, cook for twenty minutes or until 
 soft. Drain in a colander. Pour over one quart cold water. Arrange 
 on hot platter. 
 
 ENGLISH MONKEY — Three-fourths cup cheese (grated), three- 
 fourths cup stale bread crumbs, three-fourths cup milk, cayenne, one 
 egg (slightly beaten), one tablespoonful butter, one-half teaspoonful 
 salt. 
 
 Heat the milk, add the crumbs and the butter. When the crumbs 
 are well softened, add the cheese. Stir until the cheese is melted. Add 
 the seasoning and egg. Pour over crisp crackers. 
 
 RISOTTO — Boil rice until tender, drain and steam it dry. Mix 
 lightly with grated cheese. Turn into a hot dish and pour over the 
 following sauce: 
 
 Sauce for Risotto. — Three teaspoonfuls butter, one cup tomatoes, 
 one small onion (finely chopped), one tablespoonful beef extract, salt 
 and cayenne pepper. 
 
 Cook the onion in butter until well browned. Then add tomato 
 and simmer for five minutes. 
 
 CREAMED OYSTERS — Wash oysters, parboil, drain and strain 
 the liquor through a cheesecloth. Melt three tablespoonfuls butter 
 and add three tablespoonfuls flour. Add one cup oyster liquor and 
 cook until smooth. Add one-half cup heavy cream. Salt and pepper 
 
 —66— 
 
to taste and add one-fourth teaspoonful paprika. Add the oysters and 
 when heated add slightly beaten yolks of two eggs diluted with a little 
 cream. Serve at once. 
 
 PEAS WITH BACON — Cut two slices of bacon into small pieces 
 and try out. Drain canned peas, add them to the bacon and shake 
 over the fire until thoroughly heated and well mixed. Season with salt 
 and pepper, if necessary. 
 
 MACKEREL — Wash the fish free from salt in cold water. Soak 
 in fresh water from five to ten hours. Place in a pan of cold water, 
 bring to the simmering point and cook for fifteen minutes. Drain care- 
 fully, season with butter, and serve hot, or serve with egg sauce. 
 
 EGG SAUCE — Add three hard-cooked eggs cut into slices to white 
 sauce. 
 
 CODFISH BALLS — One cup salt codfish, two and a half cups 
 potatoes (diced), one egg well beaten, one-half tablespoonful butter, 
 pepper. Wash the fish and pare the potatoes. Cook the fish and 
 potatoes in boiling water until the potatoes are soft. Drain, mash the 
 potatoes, mince the fish very fine and add it to the potatoes. Add the 
 seasonings and egg. Drop bp spoonfuls into hot fat or form into 
 small balls. Drain on brown paper. Reheat the fat after each fry- 
 ing. Garnish with bacon. 
 
 VEGETABLES. 
 
 (Iowa State College, Extension Department). 
 
 SCALLOPED TOMATOES — One-quart can tomatoes, one and a 
 half cups bread crumbs, three tablespoonfuls butter, one teaspoonful 
 salt one-fourth teaspoonful pepper. 
 
 Drain and reserve liquid from one can of tomatoes. Cover the 
 bottom of a buttered baking-dish with a layer of solid tomatoes. Melt 
 butter in sauce pan and stir bread crumbs in all a once. Sprinkle 
 tomatoes with salt and pepper and add a layer of buttered bread 
 crumbs. Add another layer of tomatoes and so on until all the to- 
 matoes are used. Pour over the tomato liquid and cover with bread 
 crumbs. Bake in a hot oven twenty minutes. 
 
 [NOTE — One-half cup chopped nuts may be added to make this 
 a meat substitute. 
 
 BOSTON BAKED BEANS 
 
 One quart beans, one small onion, one-fourth pound salt pork, two 
 tablespoons molasses, one tablespoon salt, one-half tablespoon mus- 
 tard, one cup hot water. 
 
 Wash and soak beans in cold water over night. In the morning, 
 drain, cover with fresh water, cook slowly (below the boiling point) 
 until skins burst easily. Drain and throw the bean water out of doors, 
 not in sink. Place onion in bottom of earthenware bean pot. Scald 
 and scrape the salt pork and score the rind. Mix the molasses, salt, 
 mustard and hot water together. Place beans in bean pot and bury 
 
 —67— 
 
pork in beans, leaving rind exposed. Add molasses and hot water 
 mixture. Cover bean pot and bake in a slow oven six or eight hours. 
 Add water from time to time when necessary. Bake uncovered the 
 last hour to permit the pork and beans to brown. 
 
 STEWED TOMATOES 
 
 One teaspoon salt, two tablespoons sugar, one-eighth teaspoon 
 pepper, one can tomatoes, two tablespoons flour, two tablespoons 
 butter. 
 
 Add the salt, sugar and pepper to the tomatoes. Melt butter in 
 a sauce pan, add to the flour and blend. Add tomato mixture and cook 
 thoroughly. 
 
 SCALLOPED MACARONI AND TOMATOES 
 One cup macaroni, one and one-half cups tomato sauce, one- 
 fourth cup grated cheese, one cup buttered crumbs. 
 
 Break macaroni into one-half inch pieces and cook in boiling 
 salted water until tender. Drain and cover with tomato sauce. Add 
 cheese. Cover with crumbs and bake until brown in hot oven. 
 
 PRIED MUSH 
 If mush is to be used for frying, rinse mould with cold water and 
 fill with mush. Let stand until cold and firm, slice, and cook each slice 
 in melted fat in a hot frying pan. 
 
 HOMINY (COARSE) 
 
 Pick over, wash thoroughly and soak in cold water, enough to 
 cover. Stir into boiling salted water, having twice as much water as 
 hominy and cook for ten minutes, then cook for several hours (until 
 soft) in a steamer. 
 
 POLENTA 
 
 One cup cornmeal, three cups water, one cup tomatoes, two table- 
 spoons bacon fat, three tablespoons chopped onion, one teaspoon salt, 
 one-eighth teaspoon pepper, one-fourth cup grated cheese. 
 
 Cook the cornmeal in boiling water for two and one-half hours. 
 Cook the tomatoes, bacon fat and onion, salt and pepper together for 
 one hour. Place a layer of cornmeal mush in baking dish. Cover 
 with tomato mixture; add another layer of cornmeal mush and tomato 
 mixture. Sprinkle grated cheese on top and bake until cheese is 
 melted. 
 
 VEGETABLES 
 
 (Uni. of Nebr. Extension Service.) 
 
 STUFFED POTATOES WITH CHEESE 
 Bake medium sized potatoes in a hot oven until tender when 
 pierced with a fork. Remove from the oven. With a knife cut off 
 a slice from the long side of the potato, remove the center, being care- 
 ful not to destroy the shell. Mash this pulp and mix as mashed po- 
 tatoes, using butter, milk and seasonings. Add to this finely grated 
 cheese, refill the potato shell, and brown in a quick oven. 
 
 — 68— 
 
FRENCH FRIED POTATOES 
 Wash and pare small potatoes, cut into strips one-third inch 
 square and soak one hour in cold water. Take from the water, dry 
 between towels, and fry in deep fat. Drain on brown paper and 
 sprinkle with salt. Care must be taken that the fat is not too hot, 
 as the potatoes must be cooked as well as browned. 
 
 PEAS AND CARROTS 
 
 Scrape or pare two carrots, then cut lengthwise into quarters 
 and the quarters into strips one and one-fourth inches long and one- 
 fourth inch wide and thick. Simmer until tender in a very small 
 amount of water. When cooked, the water should be nearly evap- 
 orated. 
 
 Drain canned peas, rinse in cold water, and add one-half cup 
 boiling water. Boil five minutes, drain, and add carrots. Season with 
 one teaspoon salt, one teaspoon sugar, one-fourth teaspoon white 
 pepper, and three tablespoons butter. Shake over the fire to mix 
 the ingredients. Serve at once. 
 
 LIMA BEANS WITH TOMATO SAUCE 
 Soak one cup lima beans in water over night. In the morning 
 add more water, bring to a boil, and then let simmer slowly until 
 tender. It usually takes about two hours. Salt toward the end of the 
 cooking. Drain and serve with tomato sauce. 
 
 TOMATO SAUCE 
 
 Two tablespoons butter, two tablespoons flour, two teaspoons 
 sugar, one cup strained tomato, salt, pepper. 
 
 Melt the butter and add the flour and seasonings. Add the 
 strained tomato, let boil three minutes, stirring all the time. If a 
 more highly seasoned sauce is desired, brown a slice of onion and one 
 slice of carrot in the butter, add the flour and seasonings, the un- 
 strained tomato, one bay leaf and two cloves. Cook ten minutes. 
 Strain. 
 
 ESCALLOPED CABBAGE 
 
 Take off outside leaves, cut into sections, remove core, wash in 
 two waters and drain. Have large kettle two-thirds full of violently 
 boiling water (one and one-fourth teaspoons soda and one tablespoon 
 salt to two quarts water). Place the leaves in water one at a time 
 and do not let the water stop boiling. Boil uncovered twenty-five 
 minutes (usually less), or until tender. Drain, put into a buttered 
 baking dish, add white sauce. Cover with buttered bread crumbs and 
 brown in oven. 
 
 White Sauce: Four tablespoons butter, four tablespoons flour, 
 one teaspoon salt, two cups milk. Melt butter, add flour, mix thor- 
 oughly. Cool. Add milk, heat to boiling, and cook until thick. 
 
 STUFFED ONIONS 
 Peel the onions. Scoop out from tops a portion of the center, 
 parboil them for fifteen minutes, and turn upside down to drain. Fill 
 
 —69 — 
 
them with a stuffing and sprinkle buttered crumbs on top; place in a 
 pan containing an inch of water, cover, let cook in an oven one hour, 
 or until tender, but not so long as to lose their shape. Take off the 
 cover for the last five minutes. Serve with tomato sauce. 
 
 STUFFING FOR ONIONS 
 
 Two cups stale bread crumbs, one cup minced veal, chicken, 
 ham or beef, three tablespoons melted butter, the inside of a pepper 
 chopped finely, one teaspoon salt, two slices of onion chopped finely. 
 
 Brown the pepper and onions in butter, add the bread crumbs, 
 then the meat. Moisten with stock or water if desired. This amount 
 will be enough for six onions. 
 
 CHINESE METHOD OF COOKING RICE 
 Wash thoroughly rice grains in strainer under running water, 
 rubbing rice with fingers until the water that runs off is clear. Have 
 ready a large kettle of rapidly boiling water (one tablespoon salt to 
 two quarts water). Throw into water a few grains of rice at a time 
 so as not to check the boiling of the water. Boil from twenty to forty- 
 five minutes (depending on the age of rice) or until soft, which may 
 be determined by testing the kernels between the fingers. Drain the 
 rice in a strainer, place a towel over it, and set on the back part of 
 the stove or in the oven to dry. 
 
 RISOTTO 
 Boil rice until tender, drain, steam it dry. Mix lightly with 
 grated cheese. Turn into a hot serving dish and pour over the fol- 
 lowing sauce: 
 
 Sauce for Risotto: Three tablespoons butter, three tablespoons 
 water, one-half teaspoon cornstarch, one small onion (finely chopped), 
 three teaspoons beef extract, three to four mushrooms, salt and cay- 
 enne pepper. Cook onion in butter until well browned, add water 
 and other ingredients, and simmer five minutes. One cup of tomatoes 
 may be used in place of water. 
 
 POTATO SOUFFLE 
 To two cups plain mashed potatoes add the whites of two eggs 
 beaten stiff, put mixture lightly into a well greased baking dish, and 
 bake in a quick oven until puffed and brown. 
 
 DESSERTS 
 
 (Uni. of Nebr. Home Economics, Extension Service.) 
 
 DUTCH APPLE CAKE 
 
 Two cups flour, six teaspoons baking powder, three teaspoons lard, 
 five tablespoons butter, two tablespoons sugar, one egg, one cup milk, 
 apples. 
 
 Mix dry ingredients and cut in shortening. Mix egg and milk 
 and combine the two mixtures. Place in buttered pan, and stand 
 small slices of apple half way into the batter. Sprinkle liberally with 
 cinnamon and sugar and bake slowly. Serve with lemon sauce. 
 
 —70— 
 
Lemon Sauce: One-third cup butter, one cup sugar, three egg 
 yolks (or one egg), one lemon (juice and one-half of rind), one-third 
 cup boiling water. Cream sugar and butter, add egg, water and lemon. 
 Cook until the mixture thickens. 
 
 SHORTCAKE 
 
 Two cups flour, four teaspoons baking powder, one-half teaspoon 
 salt, four tablespoons butter, three-fourths cup milk. 
 
 Mix dry ingredients, work in shortening with finger tips, add 
 milk, shape into round, and bake in buttered tin. When baked, split 
 in two, and fill in the center with crushed fruit. Serve with cream. 
 
 APPLE SAUCE CAKE 
 
 One cup sugar, one-half cup butter, two cups flour, one egg, one 
 cup apple sauce (unsweetened), one teaspoon cinnamon, one-half tea- 
 spoon cloves, one-fourth teaspoon salt, one teaspoon soda, one cup 
 seeded raisins. 
 
 Cream sugar and butter, add spices. Dissolve soda in warm water 
 and stir into apple sauce. Add this last to first and then flour, egg, 
 etc. Bake in loaf slowly about forty-five minutes. 
 
 KRUMMEL TORTA 
 
 Two eggs, one cup sugar, one-half cup bread crumbs, one cup 
 chopped dates, one cup chopped nuts, one tablespoon baking powder. 
 
 Beat the eggs light, add the sugar, bread crumbs, chopped dates, 
 chopped nuts, and baking powder. Mix well together, put into a shal- 
 low pan and bake three-fourths hour in a slow oven. When cold, 
 break into pieces and fold into whipped cream. 
 
 APRICOT SPONGE 
 
 Two cups milk, three eggs, two tablespoons gelatin, one-half cup 
 cold water, one-half cup sugar, one-fourth teaspoon salt, one cup 
 apricot pulp. 
 
 Make a custard of egg yolks and milk. Add the soaked gelatin, 
 sugar and salt. Let cool. When the mixture begins to thicken, 
 beat thoroughly, add the fruit pulp and stiffly beaten egg whites. 
 Chill and serve with cream. 
 
 APPLE SNOW 
 
 Whites of three eggs, powdered sugar, one and one-half cups 
 apple pulp. 
 
 Pare, quarter and core sour apples. Cook until soft and rub 
 through a sieve. There should be one and one-half cups. Beat on 
 a platter the whites of the eggs until stiff. Add the apple, gradually 
 sweetened to taste, and continue beating. Chill and serve with cream 
 or custard sauce. Raspberries, strawberries or peaches may be used 
 instead of apples. 
 
 WINTER SHORTCAKE 
 .Two cups flour, four teaspoons baking powder, one-half teaspoon 
 salt, one-third cup butter, three-fourths cup milk. 
 
 —71— 
 
Mix the dry ingredients, work in the shortening with the finger 
 tips, add the milk, shape round and bake in a buttered tin. When 
 baked, split in two, and fill in the center with crushed fruit. Serve 
 with cream. 
 
 One cup stewed prunes, one-half cup apricots, one-half cup 
 chopped nuts, sugar. Mix together, sweeten to taste, and serve in 
 shortcake. 
 
 PRUNE SOUFFLE 
 
 Three tablespoons butter, one-fourth cup flour, one-fourth cup 
 sugar, one cup milk, four eggs, two cups stewed prunes. 
 
 Melt butter, add flour and gradually add milk. Cook until thick- 
 ened; cool slightly. Pour upon egg yolks well beaten and mixed with 
 sugar; cut and fold in whites of eggs beaten stiff and dry. Drain 
 prunes, stone, pack closely in bottom of buttered baking dish. Pour 
 over this the custard mixture. Bake from thirty-five to forty min- 
 utes in slow oven. Serve with cream. 
 
 FOOD FOR THE GODS 
 
 One cup English walnuts, one cup dates (chopped), one cup 
 cracker crumbs, two teaspoons baking powder, one and three-fourths 
 cups sugar, whites of seven eggs. 
 
 Mix baking powder and crackers, add nuts, dates, and fold in 
 stiffly beaten egg whites. Bake in slow oven for about forty minutes. 
 
 RAISIN PUFFS 
 
 Two eggs, one-half cup butter, four teaspoons baking powder, 
 one-half teaspoon cinnamon, two cups flour, two tablespoons sugar, 
 one cup milk, one cup chopped raisins. 
 
 Cream sugar and butter, add spices. Then mix dry ingredients 
 and add milk and flour alternately to the butter and sugar. Beat 
 vigorously. Add egg yolks and raisins which have been dredged in 
 flour. Add stiffly beaten egg whites last. Steam forty-five minutes. 
 Serve with the following sauce: 
 
 Sauce: One-half cup sugar, One tablespoon butter, one-half tea- 
 spoon nutmeg, one tablespoon flour, one cup hot water. Mix sugar 
 and flour, add hot water, butter and flavoring, and let come to a boil. 
 
 CHERRY TAPIOCA 
 
 One cup tapioca, one cup sugar, one teaspoon vanilla, two cups 
 canned cherries. 
 
 Soak the tapioca over night. In the morning add more water, 
 boil five minutes and then cook in double boiler until clear. Add 
 sugar, and when cool add cherries and vanilla. Serve cold with 
 whipped cream. 
 
 CHOCOLATE CAKE 
 Two squares chocolate dissolved in five tablespoons boiling water, 
 one-half cup butter, one and one-half cups sugar, four egg yolks, four 
 egg whites, one-half cup milk, one and three-fourths cups flour, three 
 teaspoons baking powder, one teaspoon vanilla. 
 
 —72— 
 
Cream sugar and butter, add egg yolks, then melted chocolate, 
 beating vigorously. Mix flour and baking powder and add to the 
 above alternately with the milk; next add vanilla, and lastly fold in 
 the stiffly beaten egg whites. Bake in two layers. 
 
 Chocolate Frosting: Two cups sugar, two squares Baker's choc- 
 olate, two tablespoons butter, one cup milk, one teaspoon vanilla, one 
 teaspoon gelatine. Mix sugar, chocolate, milk and butter together 
 and cook until it reaches a very soft ball stage. Remove from fire, 
 add vanilla and the gelatine, which has been dissolved in two table- 
 spoons water. Beat until creamy and spread over the cake smoothly. 
 
 GRAPE-NUT PUDDING 
 
 One-half cup Grape-nuts, two eggs, one-fourth cup sugar, two 
 cups cold milk, one-half teaspoon salt, one-fourth teaspoon nutmeg. 
 
 Soak Grape-nuts one-half hour or longer in hot water to cover. 
 Beat the eggs and sugar until light, then add cold milk. Add the 
 softened Grape-nuts, salt and nutmeg. Pour into a baking dish and 
 bake in a slow oven until firm. Serve cold with or without cream. 
 
 RICE BAVARIAN CREAM 
 
 Three cups milk, one-half cup rice, one-half teaspoon salt, nut- 
 meg, one-half cup sugar, one tablespoon or one-half box gelatin, one- 
 half cup cold water, whites two eggs or one cup cream. 
 
 Wash the rice, simmer it with the sugar and the salt in the milk 
 until thick and soft. Stir frequently to break up the kernels. Soak 
 the gelatin in cold water and then dissolve it in the hot rice mixture. 
 Season to taste with nutmeg or fold in preserves, orange or pineapple 
 marmalade, and a little lemon juice. Cool until nearly set. Beat well 
 with a Dover egg beater and fold in stiffly beaten whites of egg or one 
 cup thick whipped cream. Turn into molds. Serve cold with plain or 
 whipped cream. 
 
 FROZEN DESSERTS 
 
 (Perdue Uni. Agric. Extension.) 
 
 GRAPE JUICE ICE CREAM 
 
 One and one-half cups thin cream, three-fourths cup grape juice, 
 three-fourths cup sugar, juice of one lemon. 
 
 Scald cream, add sugar. Cool. Add grape and lemon juice. 
 Freeze according to directions. This makes one quart when frozen. 
 
 MILK SHERBET 
 
 Two cups milk, six tablespoons lemon juice, three-fourths cup 
 sugar. 
 
 Mix juice and sugar, add milk (curdling does not affect either the 
 taste or texture of the mixture, as the curds entirely disappear upon 
 freezing). Freeze. This makes about one quart when frozen. 
 
 CHERRY SHERBET 
 One and one-half cups cherry juice, two cups water, one egg white, 
 juice of one lemon, one and one-half cups sugar. 
 
 —73— 
 
Make syrup of water and sugar and boil for ten minutes. Add 
 to fruit juice. Partially freeze. Add the well beaten egg white and 
 continue freezing till hard. This makes about three pints when 
 frozen. 
 
 MAPLE MOUSSE 
 
 One pint double cream, one tablespoon granulated gelatin, one 
 cup maple syrup. 
 
 Soak gelatin in cold water and dissolve in hot syrup. Allow to 
 begin to thicken and fold in beaten cream. Mould, pack in salt and 
 ice and let stand three hours. 
 
 COFFEE PARFAIT 
 
 Four eggs, one cup coffee, one cup sugar, one pint double cream. 
 
 Boil sugar and coffee. Pour over beaten eggs. Return to boiler 
 and cook till mixture coats the spoon. Beat till cold, add beaten cream. 
 Pack in ice and salt for four hours. 
 
 PASTRY 
 
 (U. of N. Economics Dept.) 
 
 PLAIN PASTRY 
 
 One cup flour, one-fourth cup fat, one-fourth teaspoon salt, water 
 (ice cold). 
 
 Sift flour and salt. Cut and rub in shortening and add water 
 gradually until soft enough to mold. Sprinkle molding board with 
 flour and roll out pastry from center. Handling and turning over 
 makes pie dough tough. 
 
 RICHER PASTRY 
 
 One cup flour, one-third cup shortening, one-half teaspoon baking 
 powder, one-fourth cup thick cream, one-fourth teaspoon salt. 
 
 Sift flour, baking powder and salt. Cut and rub in the shorten- 
 ing. Then add thick cream until dough is soft enough to mold; some 
 ice cold water may be needed. Then follow directions for plain 
 pastry. 
 
 FLAKE PASTRY 
 Use same proportions as for plain pastry. Roll out, then spread 
 with three tablespoons butter. Fold edges over and roll again. Put 
 on ice for two to three hours. Then follow general directions for 
 making pie. 
 
 Pastry Variations 
 
 CHEESE STRAWS 
 Roll flaky pastry until rather thin. Sprinkle one-half, the dough 
 with cheese, salt and paprika. Moisten edges with water and fold over. 
 Roll until thin, using flour if necessary to keep from sticking, and 
 repeat. Cut with sharp knife in long strips. Bake in quick oven. 
 
 CINNAMON CHIPS 
 
 Roll pastry rather thin. Sprinkle with sugar and cinnamon mixed 
 together. Cut in squares. Serve with apple sauce. 
 
 —74— 
 
TARTS 
 Roll pastry thin. Cut in squares and place one tablespoon of 
 marmalade or jelly in center. Moisten edges with water. Bring 
 four corners together in the center. Prick with fork. Other shapes 
 can be easily made. 
 
 BUTTERSCOTCH PIE 
 
 One cup medium brown sugar, one-half cup sweet milk, one table- 
 spoon butter, three tablespoons flour, yolks of two eggs, pinch salt. 
 
 Mix sugar and flour and pinch salt. Add milk and butter and 
 cook until thickened. Beat egg yolks until thick and creamy. Add to 
 custard and cook one minute. Put in baked pie crust and cover with 
 meringue. Brown slightly. This makes a thin layer of filling; if a 
 thicker layer is desired, double the recipe. 
 
 Meringue: One egg white, one tablespoon sugar. Use the stand- 
 ard egg beater. Beat until stiff and dry. Add sugar. Continue beat- 
 ing. Use lemon juice for flavoring. Bake five minutes in oven just 
 hot enough to turn points, then turn off oven and let stand forty 
 minutes to one hour. 
 
 CAKES 
 
 (Uni. of Nebr. Home Economics Extension Service.) 
 
 General Proportions for Cake 
 
 No. of Cake Baking 
 
 Formula. Flour. Sugar. Fat. Eggs. Liquid. Powdre. Salt. 
 
 i 3 iy 2 -2c. y 4 c 1 i-y 2 c 5-6t. y 2 t. 
 
 II 3 1-1 y 2 c. y 2 c. 2-3 lc. 5-4t. l/3t. 
 
 Ill 3 1-1 %& %c. 3-4 %c. 4-3t. %t. 
 
 IV 3 1-1 y 2 c. lc. 5-6 y 2 c. 3-2t. l/5t. 
 
 General Directions for Cake Making 
 
 I. Get all materials and supplies ready before beginning to mix 
 the cake. 
 
 II. Sift flour, baking powder and salt and spices together. 
 
 III. Cream butter and sugar. 
 
 IV. Add egg yolks, slightly beaten. 
 
 V. Then alternate, adding moisture and flour mixtures; beat 
 thoroughly. 
 
 VI. Fold in stiffly beaten egg whites. 
 
 VII. Baking: Never fill cake pan more than two-thirds full, 
 and the dough should be pushed away from the center. A medium 
 hot oven at first usually gives the best results. Loaf cake takes about 
 forty minutes. Layer cake, twenty-five minutes. A cake is thor- 
 oughly baked when no dough clings to the tootpick when it is placed 
 in the cake, or when the cake draws away from the sides of the pan. 
 If no impression is left on the cake when it is touched with the finger 
 it is thoroughly baked. 
 
 —75 — 
 
Variations — For Recipe No. II 
 
 Cocoanut Cake: Add one cup cocoanut, use one-third cup butter, 
 one teaspoon lemon, one-half teaspoon vanilla. 
 
 Nut Cake: Add one cup chopped nuts, use one-third cup butter, 
 one-half teaspoon lemon and one-half teaspoon vanilla. 
 
 Spice Cake: Three to six teaspoons mixed spices, sifted with flour. 
 
 Fruit Cake: One to one and one-half cups fruit — raisins and 
 citron. 
 
 Chocolate Cake: Three squares chocolate, melted, and added to 
 butter and sugar, one-third cup butter, 
 
 SNOW WHITE CAKE 
 
 One-half cup butter, one and one-half cups sugar, one cup warm 
 water, four teaspoons baking powder, whites of five eggs ; one-half tea- 
 spoon vanilla, one-half teaspoon lemon, two and one-half cups flour. 
 
 Beat butter to cream, add gradually the sugar, sift baking powder 
 with flour, add half the warm water, then half the flour to the sugar 
 mixture, beat two minutes, add the remaining water and flour and 
 beat five minutes. Fold in well beaten whites of eggs. Bake in oblong 
 pan or layers in moderate oven three-fourths of an hour. When cool, 
 cover with marshmallow icing, garnish with candied cherries. 
 
 SUNSHINE CAKE 
 
 Whites of eleven eggs, yolks of four eggs, one cup flour, one tea- 
 spoon cream of tartar, one-eighth teaspoon salt, one-half teaspoon 
 vanilla extract, one-half teaspoon lemon, one and one-third cups sugar. 
 
 Beat whites of eggs, adding salt, until light and foamy, add cream 
 of tartar. Beat until very stiff and glossy. Add yolks of eggs which 
 have been beaten until thick and lemon colored, with one-third cup 
 sugar. Carefully fold in sugar (one cup), which has been sifted three 
 times. Then flour, sifted five times. Flavor. Bake forty minutes in 
 a moderate oven. 
 
 WHITE GINGER CAKE 
 
 One cup butter, two cups sugar, four cups flour, one teaspoon 
 lemon extract, one cup sour milk, one teaspoon soda, two eggs, one- 
 half teaspoon nutmeg, one-half teaspoon cinnamon, one teaspoon 
 ginger. 
 
 Cream butter, add sugar, then add flour. Mix until granular. 
 Sift two cupfuls (keep out). To the remainder add spices, two eggs 
 (beaten until creamy), milk and soda and flavoring. Spread one cup 
 of the mixture on the bottom of the pan. Pour in batter, spread re- 
 maining cup of mixture over top. Bake thirty to forty minutes in 
 moderate oven. 
 
 CHRISTMAS FRUIT CAKE 
 
 One-third cup butter, one and one-fourth cups sugar, four eggs, 
 one and one-half cups apple sauce, one teaspoon soda, one teaspoon 
 
 —76— 
 
cinnamon, one teaspoon cloves, one-fourth teaspoon nutmeg, one and 
 one-half cups raisins (chopped), one cup chopped nuts, one cup cur- 
 rants, one-half cup chopped citron, one-half cup chopped pineapple 
 (candied), two squares chocolate, four cups flour, three teaspoons 
 baking powder, one teaspoon lemon, one-half teaspoon vanilla. 
 
 Cream butter and sugar, add egg yolks, cream well, add chocolate 
 (melted in little hot water), then apple sauce. Sift together all dry 
 ingredients, add to first mixture, beat well. Add fruits and nuts, 
 chopped well and mixed with a small quantity of flour, fold in stiffly 
 beaten whites. Bake in cake pan lined with buttered paper. Have a 
 moderate oven, bake from one and one-half to two hours. Make a 
 butter caramel icing or powdered sugar icing, decorate with finely 
 chopped candied cherries. 
 
 White Mountain Icing: One cup sugar, one-third cup water, one 
 egg white, one teaspoon vanilla. Cook sugar and water until it makes 
 a soft ball when dropped in cold water, add slowly to beaten egg 
 whites. Beat until smooth and stiff. Add flavoring and spread on cake. 
 
 Marshmallow Icing: Three-fourths cup sugar, one-fourth cup 
 boiling water, pinch salt, white of one egg, one-half teaspoon vanilla. 
 Cook sugar and water to soft ball stage. Pour slowly on to well beaten 
 whites, beat until thick enough to spread. 
 
 Butter Caramel Icing: Two cups brown sugar, one tablespoon 
 butter, one-fourth cup cream, One-half teaspoon vanilla. Mix ingre- 
 dients, boil until it makes a soft ball when dropped in cold water, add 
 vanilla, beat until it thickens. 
 
 Chocolate Frosting: One cup sugar, one-fourth cup hot water, 
 one-half teaspoon vanilla, yolk of one egg, two squares chocolate. Cook 
 sugar, chocolate and water to soft ball stage, add gradually to yolk, 
 beating all the time, add vanilla, beat until creamy. 
 
 SIMPLE CAKES AND DOUGHNUTS 
 
 (From Iowa State College — Domestic Science Department.) 
 SOUR MILK GINGERBREAD (without eggs) 
 Three tablespoons fat, one-half cup molasses, one and three- 
 fourths cups flour, one teaspoon ginger, one teaspoon cinnamon, one 
 teaspoon salt, one-half teaspoon soda, one-half cup sour milk. 
 
 Melt fat, add molasses and heat. Add sifted dry ingredients; 
 add sour milk and beat. Pour into a buttered pan and bake thirty min- 
 utes in a moderate oven. 
 
 SOUR CREAM GINGERBREAD (one egg) 
 Three-fourths cup sour cream, one-half cup molasses, one-half 
 cup sugar, one egg, two cups flour, three-fourths teaspoon soda, one 
 tablespoon ginger, two teaspoons cinnamon, one-half teaspoon salt. 
 
 Mix and sift the flour, soda, ginger, cinnamon and salt thoroughly. 
 Beat the egg, add sugar, molasses and sour cream; add liquid mix- 
 
 —77— 
 
ture to dry ingredients. Beat thoroughly and pour into a buttered 
 pan. Bake in a moderate oven about thirty minutes. 
 
 SOUR MILK GINGERBREAD (two eggs) 
 One-half cup fat, one-half cup sugar, two eggs, one cup sour milk, 
 one cup molasses, three cups flour, one teaspoon soda, one teaspoon 
 ginger, one teaspoon cinnamon, one-fourth teaspoon cloves, one tea- 
 spoon salt. 
 
 Mix the fat with the sugar; add the beaten eggs, sour milk and 
 molasses. Mix and sift the dry ingredients and add to above mixture. 
 Bake in a moderate oven. 
 
 SOUR MILK DOUGHNUTS 
 
 One cup sugar, one cup sour milk, two eggs, one-half teaspoon 
 salt, one teaspoon soda, three cups flour (about), one-fourth teaspoon 
 nutmeg. 
 
 Beat the eggs, add the sugar, sour milk, salt, nutmeg and soda; 
 add flour to make a soft dough. Roll, cut and fry in deep fat. 
 
 SOUR CREAM DOUGHNUTS 
 
 One cup thick sour cream, one-half cup sweet milk, one cup sugar, 
 three eggs, one teaspoon soda, one-half teaspoon nutmeg, one-half 
 teaspoon salt, flour. 
 
 Mix the milk with the sour cream. Add the sugar, beaten eggs, 
 soda, nutmeg and salt; add flour to make soft dough. Roll, cut and 
 fry in deep fat. 
 
 SOUR CREAM TEA CAKES 
 
 One cup sour cream, one-half teaspoon soda, one cup sugar, two 
 eggs, one and one-half cups flour, one-half teaspoon salt, two teaspoons 
 baking powder, one-fourth teaspoon nutmeg. 
 
 Mix the soda with the cream; add the sugar and beaten eggs. 
 Sift flour, salt, baking powder and nutmeg together. Combine ingre- 
 dients with sour cream mixture. Bake in buttered muffin pans in a 
 hot oven. 
 
 SOUR CREAM CAKES 
 
 One cup sour cream, one teaspoon vinegar, one teaspoon soda, one 
 cup sugar, two cups flour, two teaspoons baking powder, one-half tea- 
 spoon salt, two eggs or four whites, one-half teaspoon vanilla, one- 
 fourth teaspoon nutmeg. 
 
 Mix the sour cream, vinegar and soda together. Beat thor- 
 oughly and add the sugar. Sift flour, baking powder and salt together. 
 Add dry ingredients to sour cream mixture. Add the beaten eggs, 
 vanilla and nutmeg. 
 
 DEVIL'S POOD 
 
 One and one-half cups sugar, three-fourths tablespoon fat, two 
 eggs, one cup sour cream, one-half cup sour milk, one teaspoon vanilla, 
 one-half teaspoon salt, one teaspoon soda, two cups flour, two squares 
 melted chocolate. 
 
 —78— 
 
Cream the fat. Add the sugar and beaten eggs. Add cream, milk 
 and vanilla. Sift the salt, soda and flour together. Combine with the 
 scur cream mixture and add the melted chocolate. Beat thoroughly 
 and bake. 
 
 SOUR CREAM MOLASSES COOKIES 
 Three-fourths cup fat, three-fourths cup brown sugar, three- 
 fourths cup molasses, two eggs, three-fourths cup sour cream, one 
 teaspoon soda, one teaspoon salt, one-half tablespoon ginger, one-half 
 teaspoon cinnamon, flour. 
 
 Cream the fat, add sugar, molasses, eggs (well beaten) and sour 
 cream. Mix and sift the soda, salt, ginger, cinnamon and one cup flour 
 together; add flour to make soft dough. Chill and roll one-half inch 
 thick, cut, place on buttered tin and bake in a moderate oven. 
 
 DARK SOUR CREAM COOKIES 
 
 Two cups sugar, one cup shortening, one teaspoon cinnamon, one 
 teaspoon nutmeg, one-half teaspoon cloves, one cup sour cream, one- 
 half teaspoon soda, flour enough to knead. 
 
 Cream shortening, add sugar, cream and dry ingredients mixed 
 and sifted with one cup flour; add flour to make stiff enough to roll 
 on board. Pack in tin or box lined with oiled paper and let stand over 
 night. In the morning, turn from mould, cut in thin slices and bake. 
 
 EGGS AND MILK 
 
 (From Extension Home Economics Service, Uni. of Nebr.) 
 FOAMY OMELET 
 
 Three eggs, three tablespoons cold water, one and one-half tea- 
 spoons butter, three-eighths teaspoon salt. 
 
 Beat yolks of eggs until thick and lemon colored. Then add the 
 water and salt, and fold in whites of eggs beaten until stiff and dry. 
 Heat omelet pan, butter bottom and sides of pan, turn in mixture, 
 spread evenly, and cook slowly until delicately brown underneath. 
 Place in oven just a moment and fold over quickly with a knife. Place 
 on a hot platter and serve at once. 
 
 SCALLOPED EGGS 
 
 Three hard cooked eggs, one pint white sauce three-fourths 
 cup chopped ham, three-fourth cup buttered cracker crumbs. 
 
 Chop eggs finely. Sprinkle bottom of a buttered baking dish with 
 crumbs. Cover with one-half the eggs, one-half the sauce, and one- 
 half the meat. Repeat. Cover with remaining crumbs. Place in oven 
 and bake until crumbs are brown. 
 
 EGG TIMBALES 
 
 One tablespoon butter, one tablespoon flour, two-thirds cup milk, 
 three eggs, one tablespoon chopped parsley, one-half teaspoon salt, one- 
 eighth teaspoon pepper, few grains celery salt. 
 
 Make sauce of butter, flour and milk; add yolks beaten until 
 
 —79— 
 
thick and lemon colored, then add seasonings. Beat whites of eggs un- 
 til stiff and dry, cut and fold into first mixture. Turn into buttered 
 molds, set in pan of hot water, and bake in a slow oven until firm. 
 Serve with white sauce to which has been added chopped pimentos. 
 
 SUNSHINE HAM AND EGGS 
 
 Chop cold boiled ham fine. Cook six eggs hard, chop whites, and 
 force yolks through a ricer. Make white sauce and moisten 
 ham with a little sauce and place on stove long enough to become very 
 hot. Lay on platter pieces of hot toast, pile ham on this, pour over 
 sauce, sprinkle yolks over the top and whites around outside. Serve 
 hot. 
 
 DATE CUSTARD 
 
 Two cups milk, three egg yolks, one-half teaspoon vanilla, one- 
 half cup sugar, one-eighth teaspoon salt, two tablespoons cornstarch. 
 
 Scald the milk, add the cornstarch, which has been mixed with a 
 little cold milk. Cook in a double boiler twenty minutes. Add the 
 sugar, salt and egg yolks slightly beaten. Cook slightly. Add two- 
 thirds cup of steamed dates which have been cut up fine. Flavor 
 and chill. 
 
 EGGS POACHED IN MILK 
 
 Butter bottom and sides of small pan and pour into this three- 
 fourths cup scalded milk. Drop in eggs and cook to a jellylike con- 
 sistency. Remove eggs, thicken milk with one-half tablespoon butter 
 and one-half tablespoon flour worked together until thoroughly 
 blended. Season with salt and pour over eggs. 
 
 SCRAMBLED EGGS 
 
 Two eggs, one tablespoon butter, two tablespoons milk, salt to 
 taste. • 
 
 Beat eggs slightly, add milk and salt. Heat frying pan, put in 
 butter, when melted add mixture. Cook until of creamy consistency, 
 stirring and scraping from bottom and sides of pan. 
 
 EGGS SHIRRED WITH TOMATOES 
 Press cooked tomato through a sieve. About three tablespoons 
 will be needed for each egg to be served. Salt and pepper to taste. 
 Let simmer until pulp is well reduced. Put a little of the puree in 
 the bottom of an egg shirrer. Break in a fresh egg, shake a little 
 salt and pepper over it, then add a little of the tomato puree and 
 sprinkle with grated cheese. Let cook until egg is firm. 
 
 HOT WATER SPONGE CAKE 
 
 Three-fourths cup sugar, two eggs, one cup flour, one-fourth tea- 
 spoon salt, one and one-half teaspoons baking powder, one-half tea- 
 spoon lemon extract, one-fourth cup rapidly boiling water. 
 
 Beat eggs until very light, add sugar, beat, add salt and lemon 
 extract, then boiling water, beating all the time. Quickly stir in the 
 flour mixed and sifted with the baking powder. Bake in buttered pan 
 twenty-five minutes. 
 
 —80— 
 
CORN AND ITS USES 
 
 (Iowa State College — Extension Dept.) 
 
 The various kinds of corn are practically identical in composition 
 and nutritive value. 
 
 AVERAGE COMPOSITION OF CORN AND CORNMEAL PRODUCTS 
 
 Kind of material 
 
 Water 
 
 Protein 
 
 Fat 
 
 Carbohydrates 
 
 Starch 
 sugar 
 etc. 
 
 Crude 
 fiber 
 
 Mineral 
 matter 
 
 Fuel 
 value 
 
 per 
 pound 
 
 Corn, whole grain, 
 average 
 
 Corn, white 
 
 Corn, yellow 
 
 Cornmeal, (whole 
 grain ground), 
 unbolted 
 
 Cornmeal (whole 
 grain ground), 
 bolted 
 
 Cornmeal, granulated 
 (new process) 
 
 Per CentlPer Cent|Per CentiPer CentlPer CentlPer Centl Calories 
 
 10.8 
 11.4 
 11.9 
 
 12.0 
 
 12.0 
 
 12.5 
 
 10.0 
 10.8 
 10.7 
 
 8.7 
 
 8.9 
 92 
 
 4.3 
 5.0 
 4.8 
 
 4.7 
 
 4.9 
 1.9 
 
 71.7 
 68.8 
 68.9 
 
 71.1 
 
 72.0 „ 
 74.4 
 
 1.7 
 2.5 
 2.2 
 
 2.2 
 
 1.2 
 1.0 
 
 1.5 
 1.5 
 1.5 
 
 1.3 
 
 1.0 
 1.0 
 
 1795 
 1690 
 1690 
 
 1850 
 
 1765 
 
 1770 
 
 Farmers' Bulletin No. 565, page 3. 
 
 The average composition of corn is 7/10 starch, 1/10 protein, 
 1 /10 water and 1/10 fat. crude fiber and mineral matter. 
 
 Because of the high per cent of starch and fat, corn is a cheap 
 source of fuel food. When cornmeal is iy 2 cents per pound, 10 cents 
 worth of cornmeal yields 6540 units of heat. Ten cents worth of 
 wheat flour at 3 cents per pound yields only 5440 units of heat. Corn 
 is : also a cheap source of protein. When cheese is 16 cents per pound, 
 10 cents worth of cheese yields 1185 units of heat. 
 
 Cornmeal supplies 10 per cent of the total amount of protein, 
 3.8 per cent of the fat and 13.7 per cent of the carbohydrates con- 
 sumed by the people of the United States. 
 
 Suggestions for Combinations 
 
 Cornmeal is somewhat lacking in the protein that is essential for 
 growth and maintenance. 
 
 Combine cornmeal with eggs, milk, cheese or meat to supply 
 this lack. , 
 
 Cornmeal is lacking in gluten. 
 
 Combine cornmeal with rye, wheat, graham or gluten flour to 
 supply gluten. 
 
 CORNMEAL MUSH 
 
 One-half cup cornmeal, one and one-half cups water, one teaspoon 
 salt. 
 
 Boil salted water; add cornmeal gradually and cook one hour. 
 
 USES OF CORNMEAL MUSH 
 
 1. Serve hot with milk. 
 
 2. Serve hot with butter and sugar. 
 
 il — 
 
3. Serve hot with syrup. 
 
 4. Cool, cut in slices and fry. 
 
 5. Add ground cooked meat. 
 
 6. Add one-half cup grated cheese. 
 
 7. Add one-half cup tomato sauce and one chopped sweet green 
 pepper. 
 
 [NOTE — Grits may be used instead of cornmeal.] 
 CORN CAKE BAKED IN A FRYING PAN 
 
 One and one-third cups cornmeal, one-third cup flour, one cup sour 
 milk, one-half teaspoon soda, two eggs, two cups sweet milk, four 
 tablespoons sugar, three-fourths teaspoon salt. 
 
 Mix and sift the dry ingredients together; add the sour milk, 
 beaten eggs, one cup sweet milk, sugar and salt. Beat thoroughly 
 and pour mixture into a hot buttered frying pan. Pour over the re- 
 maining milk and bake in a moderate oven. 
 
 CORNMEAL IN YEAST BREAD 
 
 The following recipe is suggested by the Bureau of Chemistry, 
 U. S. Department of Agriculture: 
 
 Wheat and Corn bread (four loaves): Two and two-thirds cups 
 cornmeal, three and one-half cups cold water, two cakes compressed 
 yeast, two cups lukewarm water, three tablespoons sugar, one and one- 
 half tablespoons salt, two and one-fourth cups white flour, three table- 
 spoons shortening. 
 
 Stir the cornmeal into the cold water, bring to boiling point, and 
 cook in double boiler ten minutes. Cool. Dissolve the compressed 
 yeast cakes in the lukewarm water and add to cornmeal mush. Sift 
 the sugar, salt and one cup flour together, and stir into cornmeal and 
 yeast mixture. Beat thoroughly and set to rise at temperature be- 
 tween 80 and 8 8 degrees Fahrenheit. It should be light within two 
 hours. Beat it thoroughly, add melted shortening if desired, and add 
 the remainder of the flour; knead thoroughly until smooth and elastic. 
 Set to rise as before. When double in bulk, mold into four loaves, 
 place in slightly warmed and greased pans, cover and set to rise. 
 When double in bulk, bake in a steady oven (400 to 425 degrees 
 Fahrenheit) for forty-five to fifty minutes. 
 
 CORNMEAL AND RICE GRIDDLE CAKES 
 
 One-half cup cornmeal, one-half cup flour, one-half teaspoon soda, 
 one teaspoon salt, one cup sour milk, one cup cold boiled rice, two 
 eggs. 
 
 Mix the dry ingredients together; add sour milk and rice to beaten 
 egg yolks; stir into the dry ingredients; fold in the beaten egg white. 
 Fry on hot griddle. 
 
 CORNMEAL AND APPLE PUDDING 
 
 One-half cup cornmeal, one quart milk, one teaspoon salt, one 
 teaspoon ginger, one-half cup molasses, two cups apples (cored and 
 cut in eighths). 
 
 —82— 
 
Scald the milk and add the cornmeal; cook for thirty minutes and 
 add the salt, ginger and molasses. Pour in a buttered baking dish, 
 bake for one hour, stirring occasionally; add the apples and bake 
 one hour longer without stirring. Serve with cream or pudding sauce. 
 
 CORNMEAL AND PUMPKIN PONE 
 One quart well cooked pumpkin, one cup cornmeal, two cups 
 sweet milk, one tablespoon salt, one cup sugar, one teaspoon soda. 
 
 Stir the cornmeal into the hot pumpkin; then add milk, salt and 
 sugar. Add enough more cornmeal to make the mixture stiff enough 
 that it will hold its shape when dropped from the spoon. Then stir 
 in soda (dissolved in boiling water). Bake an hour and a half or 
 longer. The longer it bakes, the sweeter it seems. 
 
 Green Corn 
 
 COMPOSITION — EDIBLE PORTION 
 
 Per cent 
 
 Water 75.4 
 
 Protein 3.1 
 
 Fat 1.1 
 
 Carbohydrates 19.7 
 
 Calories 459 
 
 Uses of Green Corn 
 
 Soups, chowders, souffles, timbales, patties, scalloped dishes and 
 custards. 
 
 GREEN CORN CUSTARD 
 
 One cup corn (cut from the cob), three eggs, one-half teaspoon 
 salt, one-eighth teaspoon paprika, a few drops onion juice, one and 
 one-half cups milk. 
 
 Beat the eggs slightly and add the other ingredients. Bake in 
 buttered moulds, surrounded by water. 
 
 SUCCOTASH 
 
 Two cups corn (cut from the cob), two cups boiled shelled beans, 
 three-fourths teaspoon salt, pepper, two tablespoons bacon fat. 
 
 Add the corn, salt and pepper to the boiled shelled beans; cook 
 ten minutes; add the bacon fat and serve. 
 
 Uses for Dried Corn 
 
 Soak corn in cold water until soft and plump. Simmer until 
 kernels are tender. 
 
 RECIPE 
 One cup dried corn, three cups cold water, one and one-half tea- 
 spoons salt, one-eighth teaspoon pepper. 
 
 Cook corn as directed above. Add salt and pepper. 
 
 —83— 
 
Variations of Recipe 
 
 1. Add one cup milk, one-half cup bread crumbs, one tablespoon 
 onion or parsley. 
 
 2. Add one beaten egg, one tablespoon parsley, 
 
 3. Add one cup ground, cooked meat. 
 
 4. Add one cup cooked beans. 
 
 5. Add one-half cup chopped celery leaves. 
 
 6. Add one cup cooked potato cubes, one-half cup flaked cod- 
 fish, one cup milk. 
 
 PLAIN COOKED HOMINY 
 Two cups home made hominy, two tablespoons bacon fat, one 
 teaspoon salt, one-fourth teaspoon pepper. 
 Heat thoroughly and serve. 
 
 Variations of Recipe 
 
 1. Add one-half cup milk. 
 
 2. Add one chopped onion. 
 
 3. Add one cup chopped meat. 
 
 4. Add two cups cornmeal mush, two eggs, one cup milk, one 
 teaspoon salt. Bake until firm. 
 
 HOMINY BALLS 
 
 One quart boiled hominy, one egg, two tablespoons cold water, 
 bread crumbs. 
 
 Shape boiled hominy in balls; roll in bread crumbs, dip in the 
 beaten egg diluted with cold water, and roll again in crumbs. Fry in 
 deep fat. Serve as a vegetable with meat. 
 
 [NOTE — If one-half cup of cheese is added, it may be served in 
 place of meat. The plain hominy balls may be served with syrup as a 
 breakfast dish or for dessert.] 
 
 Cornstarch 
 
 COCOANUT BLANC MANGE 
 
 One-fourth cup cornstarch, one-fourth cup sugar, one-fourth cup 
 cold water, two cups milk, two eggs, three-fourths cup shredded cocoa- 
 nut or other ground nuts, one-half teaspoon vanilla. 
 
 Mix the cornstarch, sugar and water together; add to the scalded 
 milk; cook until thick, smooth and glossy. Fold in the beaten egg 
 whites and cocoanut and flavor with vanilla. Chill in moulds wet in 
 cold water. Serve with cream or custard made with yolks of eggs. 
 
 APPLE SOUFFLE 
 
 Four tart apples, four tablespoons cornstarch, one tablespoon 
 flour, one-fourth cup cold water, one-fourth teaspoon salt, one cup 
 boiling water, one tablespoon butter, one teaspoon lemon, one-eighth 
 teaspoon nutmeg, three eggs, sugar. 
 
 Pare, core and cook apples; rub through a coarse sieve. Blend 
 the flour and cornstarch in cold water; add the butter, salt and corn- 
 
 — 84 — 
 
starch mixture to the boiling water; cook until thick, smooth and 
 glossy; add the apple pulp, nutmeg, lemon juice and sugar to sweeten. 
 Remove from fire and add the beaten egg yolks. Fold in the beaten 
 whites. Bake in a moderate oven until firm and brown. 
 
 Miscellaneous Corn Recipes 
 
 (Nebr. Extension Service.) 
 
 INDIAN PUDDING 
 
 Five cups milk, one-third cup cornmeal, one-third cup molasses, 
 one teaspoon salt, one teaspoon ginger. 
 
 Cook milk and meal in a double boiler twenty minutes. Add 
 molasses, salt and ginger; pour into a buttered pudding dish and bake 
 two hours in a slow oven. Serve with cream. 
 
 CORN CHOWDER 
 
 One can corn, two cups potatoes (cut in one-fourth inch cubes), 
 three slices bacon, one sliced onion, two cups scalded milk, salt and 
 pepper. 
 
 Cut bacon into small pieces and cook until hot. Add onion, cooa 
 five minutes, stirring frequently. Parboil potatoes five minutes in 
 boiling salted water. Drain and add potatoes to fat. Add two cups 
 boiling water. Cook until potatoes are soft. Add corn, heat thor- 
 oughly and then add milk (which has been heated in a double boiler). 
 Serve at once with croutons, or broken crisp crackers may be addei. 
 
 CORN A LA SOUTHERN 
 
 One can corn, one egg and two tablespoons flour, one teaspoon 
 salt, one-eighth teaspoon pepper, one and one-half tablespoons butter, 
 one pint milk. 
 
 To the corn add egg, beaten with flour, salt, pepper, melted but- 
 ter and scalded milk. Turn into buttered baking dish and bake un- 
 til firm. 
 
 CORN FRITTERS 
 
 One egg (beaten separately), one-half cup milk, one cup flour, 
 one-half teaspoon salt, two teaspoons sugar, one cup corn (freshly 
 cut from cob or well drained), one tablespoon melted butter. 
 
 Mix and sift dry ingredients, add yolks (beaten until thick and 
 lemon colored), with milk, then melted butter, corn, and finally fold 
 in the well beaten white. 
 
 CORNSTARCH PUDDING 
 
 One quart milk, one-fourth teaspoon salt, six tablespoons corn- 
 starch, two egg yolks or one whole egg, one-half cup sugar. 
 
 Two squares of chocolate may be added. Corn flour may be sub- 
 stituted for cornstarch, using eight tablespoons flour. 
 
 [NOTE — Cornmeal breads, see "Quick Breads."] 
 
 — 86— 
 
PLAIN PATTERNS IN COOKERY 
 
 (From Iowa State College, Home Economics Department.) 
 
 Many housewives, especially those who have had little experience 
 in cooking, are dependent upon the cook book to such a degree that 
 they are unable to prepare a dish without it. It is unfortunate that 
 this is true, for often much time and effort are spent searching for 
 certain recipes which are not at all difficult if the fundamental prin- 
 ciples are understood. There are certain underlying principles which 
 govern all recipes. These principles may be worked out in a system 
 of plain patterns which may form the basis of much of the cooking. 
 
 Plain Patterns 
 
 I, Custards; II, Sauces; III, Timbales; IV, Souffles; V, Soft 
 Doughs. 
 
 I. Custards 
 
 CUSTARD PATTERN 
 Two cups scalded milk, two or three eggs (according to size), 
 one-eighth teaspoon salt. 
 
 Beat eggs slightly, add salt and hot milk. 
 
 SOFT CUSTARD 
 Custard pattern, one-fourth cup sugar, one-half teaspoon vanilla. 
 Add sugar to custard pattern and cook in a double boiler, stirring 
 constantly until mixture coats the spoon. Add vanilla. Cool quickly. 
 
 BAKED CUSTARD 
 Custard pattern, one-fourth cup sugar, a little grated nutmeg. 
 Add sugar to custard pattern and sprinkle nutmeg over the top. 
 Bake in a dish set in a pan of hot water until firm. Cool quickly. 
 
 CHEESE CUSTARD 
 
 Custard pattern, one-half cup grated cheese, one-half teaspoon 
 salt. 
 
 Add cheese and salt to custard pattern. Bake as for baked 
 custard. 
 
 MEAT CUSTARD 
 
 Custard pattern, one cup cooked ground meat, one-half teaspoon 
 salt, one tablespoon chopped parsley. 
 
 Add meat, salt and parsley to custard pattern and bake as for 
 baked custard. 
 
 RICE CUSTARD (with meat) 
 
 Custard pattern, one cup cooked rice, one-half cup cooked ground 
 meat, two tablespoons grated cheese, one-half teaspoon salt. 
 
 Add rice, meat, eheese and salt to custard pattern. Bake as for 
 baked custard. 
 
RICE CUSTARD (sweetened) 
 
 Custard pattern, one-fourth cup sugar, one cup cooked rice, one- 
 half teaspoon vanilla. 
 
 Add sugar, vanilla and rice to custard pattern. Bake as for baked 
 custard. Cool quickly. 
 
 BREAD AND CHEESE SANDWICH 
 Custard pattern, three-fourths teaspoon salt, four slices buttered 
 
 bread, one-half cup grated cheese. 
 
 Add salt to custard pattern. Place bread in layers, each sprinkled 
 
 with cheese. Pour custard over bread and bake as for baked custard. 
 
 BREAD AND FRUIT SANDWICH 
 
 Custard pattern, one-fourth cup sugar, four slices buttered bread, 
 one-half cup chopped raisins, dates or figs. 
 
 Add sugar to custard pattern. Arrange bread and fruit in layers 
 and pour custard over. Bake as for baked custard. 
 
 II. Sauces 
 
 SAUCE PATTERN 
 
 One tablespoon fat, one tablespoon flour, one-half teaspoon salt, 
 one-eighth teaspoon pepper, one cup liquid. 
 
 Melt fat, add flour and cook thoroughly. Add liquid and cook 
 until smooth, thickened and glossy. 
 
 MEDIUM WHITE SAUCE 
 Sauce pattern, one tablespoon fat, one tablespoon flour. 
 Add fat and flour to sauce pattern. 
 
 VEGETABLE SAUCE 
 Sauce pattern, one tablespoon fat, one tablespoon flour. 
 Add fat and flour to sauce pattern. Use one cup vegetable stock 
 for liquid. 
 
 MEAT SAUCE 
 Sauce pattern, one tablespoon fat, one tablespoon flour. 
 Add fat and flour to sauce pattern. Use one cup meat stock for 
 liquid. 
 
 TOMATO SAUCE 
 
 Sauce pattern, one tablespoon fat, one tablespoon flour, two cloves, 
 one slice onion, one-fourth bay leaf. 
 
 Add fat and flour to sauce pattern. Use one cup tomato (heated 
 with onion, cloves and bay leaf and strained) for liquid. 
 
 GRAVY 
 Sauce pattern, one tablespoon flour, one-half teaspoon salt. 
 Add fat from meat in making sauce pattern and add flour and 
 salt. Water, milk or meat juice may be used as liquid. 
 
 — 87 — 
 
PUDDING SAUCE 
 
 Sauce pattern, salt and pepper, one tablespoon flour, one-fourth 
 cup sugar, one tablespoon vinegar or lemon juice. 
 
 Combine as in sauce pattern, using flour and sugar. Cook until 
 thickened and smooth. Add vinegar. 
 
 CREAM OF TOMATO SOUP 
 
 Part I: Sauce pattern, one tablespoon fat, one tablespoon flour. 
 
 Add fat and flour to sauce pattern made with milk. 
 
 Part II: One cup strained tomatoes, one teaspoon sugar, one 
 sliced onion, two cloves, one-fourth bay leaf, one-eighth teaspoon soda. 
 
 Heat Part II (except soda). Add soda and strain into sauce. 
 Beat thoroughly and strain at once. 
 
 VEGETABLE SOUP 
 Sauce pattern, one-half cup vegetable pulp, one cup liquid, salt 
 and pepper. 
 
 Make sauce pattern with milk, add vegetable pulp and salt. Heat. 
 
 [NOTE — Potatoes, peas, onions, celery and other vegetables may 
 be used. Leftover vegetables are conveniently used in this way, even 
 though only a small amount may be at hand.] 
 
 III. Timbales 
 
 TIMBALE PATTERN 
 
 Two eggs, two tablespoons fat, one teaspoon salt, one-eighth tea- 
 spoon pepper, one-half cup liquid. 
 
 Beat eggs, add seasonings, melted fat and liquid. Combine with 
 other ingredients, turn into buttered cups, set in pan of hot water 
 and bake until firm. 
 
 SPINACH TIMBALES 
 Timbale pattern, one and one-half cups spinach pulp. 
 Use timbale pattern with spinach pulp. 
 
 PEA TIMBALES 
 Timbale pattern, one pint cooked peas. 
 Heat, drain and mash peas and combine with timbale pattern. 
 
 CARROT TIMBALES 
 Timbale pattern, one and one-half cups grated carrot, one-third 
 cup bread crumbs. 
 
 Steam carrots until tender. Combine with timbale pattern. 
 
 [NOTE — Any vegetable pulp may be used. This is a convenient 
 way of using a small amount of leftover vegetables. Meat and fish 
 may be combined with vegetables in timbales.] 
 
 IV. Souffles 
 
 SOUFFLE PATTERN 
 Three eggs, one-half cup medium white sauce, one-third cup 
 
 —88— 
 
cooked cereal (or bread crumbs), one teaspoon salt, one-eighth tea- 
 spoon pepper. 
 
 Beat yolks of eggs until thick and lemon colored. Add white 
 sauce, cereal, salt, pepper and other ingredients. Beat egg whites 
 stiff and combine with first mixture. Bake in a moderate oven until 
 firm. 
 
 ONION SOUFFLE 
 Souffle pattern, one and a fourth cups onion pulp, two tablespoon- 
 fuls chopped parsley. 
 
 Follow directions for souffle pattern. 
 
 MEAT AND VEGETABLE SOUFFLE 
 Souffle pattern, one cup cooked chopped meat, one-half cup cook- 
 ed vegetables, parsley. 
 
 Follow directions for souffle pattern. 
 
 V. Soft Doughs 
 BAKING POWDER BISCUIT PATTERN 
 Two cups flour, four teaspoonfuls baking powder, one teaspoonful 
 salt, three tablespoonfuls fat, three-fourths cup milk or water. 
 
 Mix and sift dry ingredients. Work in shortening and add liquid 
 to make a soft dough. 
 
 MEAT ROLLS 
 
 Baking powder biscuit pattern, one cup cooked, chopped meat 
 moistened with meat stock. 
 
 Roll biscuit dough on board one-half inch thick and cut as for 
 biscuits. Butter one-half of each side and spread with meat mixture. 
 Fold over and press edges together. Bake in hot oven. 
 
 CHEESE BISCUIT 
 
 Baking powder biscuit pattern, one-half cup grated cheese. 
 
 Add cheese to biscuit pattern with shortening. Roll dough on 
 board (one-half inch thick) and cut with biscuit cutter. Bake in hot 
 oven. 
 
 SURPRISE BISCUIT 
 
 Baking powder biscuit pattern, dates, figs, prunes or raisins. 
 
 Roll on board and shape as biscuit. Fold each biscuit over one 
 tablespoonful chopped fruit and press flat between palms. Bake in 
 hot oven. 
 
 FRUIT PUDDING 
 
 Baking powder biscuit pattern, one pint can cherries (or other 
 fruits). 
 
 Drain cherries from juice. Add to biscuit pattern before adding 
 liquid. Use enough water to make a soft dough. Place in buttered 
 steamer and steam from one to two and a half hours (according to 
 the size of the dish used). Serve with a sauce made from the cherry 
 juice. 
 
 —89— 
 
FRUIT PUFFS 
 
 Baking powder biscuit pattern, four tablespoonfuls finely cut dates 
 or figs, four tablespoonfuls chopped nuts, four tablespoonfuls sugar, 
 one-half tablespoonful cinnamon, two tablespoonfuls butter. 
 
 Pat dough out into a sheet (one-half inch thick) on board. Spread 
 with butter (melted) and sprinkle with sugar, nuts, cinnamon and 
 fruit. Roll as for cinnamon roll and cut into eight pieces. Flatten on 
 greased tin and bake in a hot oven. (These puffs may be served as a 
 ludding with a lemon sauce). 
 
 PEANUT BUTTER BISCUIT 
 
 Baking powder biscuit pattern, four tablespoonfuls peanut butter, 
 peanuts. 
 
 Mix peanut butter with two tablespoonfuls of the milk in combin- 
 ing with the biscuit pattern, then mix with the other ingredients as in 
 pattern recipe. Place a half peanut on each biscuit and bake. 
 
 PRESERVES, JELLIES, ETC. 
 
 (University of Nebraska, Agricultural Extension Service). 
 
 ORANGE MARMALADE 
 Choose sour oranges. Wash thoroughly both the oranges and 
 lemons. Slice very thin into separate dishes. To four parts orange 
 by weight add one part lemon. Add one and a half times as much 
 water as the combined weight of orange and lemon. Boil gently for 
 thirty to forty-five minutes, counting from time it boils. Allow the 
 mixture to stand for twenty-four hours or until thoroughly cooled. 
 Weight the fruit and water mixture. To one part of the mixture add 
 one and a fourth parts sugar. Boil gently for thirty to forty-five min- 
 utes, counting from the time it begins to boil. 
 
 RHUBARB CONSERVE 
 
 Four pounds rhubarb, five pounds sugar, one pound seeded rais- 
 ins, two oranges, one lemon. 
 
 Wash and peel the stalks of rhubarb and cut into one-inch pieces. 
 Put in kettle, sprinkle with sugar, and add raisins, grated rind and 
 juice of oranges and lemons. Mix, cover and let stand for one-half 
 hour. Place on the stove. Bring to boiling point. Let simmer for 
 forty-five minutes, stirring almost constantly. Pour into glasses and 
 seal. 
 
 RHUBARB AND ORANGE MARMALADE 
 Six cups rhubarb cut into one-inch pieces, two oranges, six cups 
 
 sugar. 
 
 Cut the oranges into thin slices or put through a food grinder, 
 
 add the rhubarb and sugar. Cook until the mixture thickens. Pour 
 
 into glasses and seal. Strawberries, peaches or pears may be used 
 
 instead of oranges. 
 
 Use four cups strawberries to six cups rhubarb. Use six cups of 
 
peaches to six cups rhubarb. Use four cups of pineapple to six cups of 
 rhubarb. 
 
 APPLE JELLY 
 Cut slightly unripe apples into pieces without paring or coring. 
 Barely cover with water, cover the kettle and boil slowly until the 
 apples are very tender. Drain through a jelly bag without squeezing. 
 Allow one pound granulated sugar to every pint of juice. Boil the 
 juice rapidly for fifteen minutes, add the warmed sugar, and continue 
 boiling until the jelly test is obtained. Turn into sterile glasses. 
 
 MINT JELLY 
 Wash fresh mint leaves thoroughly. To one cup mint leaves 
 (packed solid), add one cup boiling water and let steep for one hour 
 in a warm place. Press out all moisture by means of a piece of cheese- 
 cloth. To one cup apple extract add one or two tablespoonfuls mint 
 juice, color green with vegetable coloring matter and proceed as for 
 apple jelly. 
 
 SWEET PICKLES — CUCUMBER OR WATERMELON 
 Four cups sugar, two tablespoonfuls cinnamon, one tablespoonful 
 
 whole cloves, two cups vinegar. 
 
 Pare and cut into strips the rind of ripe melons. Soak in alum 
 
 water to cover, allowing two teaspoonfuls alum to one quart water. 
 
 Heat gradually to the boiling point and cook for ten minutes. Drain, 
 
 rinse in ice water, dry and cook in the vinevar, sugar and spices until 
 
 tender. Put into jars. 
 
 CRANBERRY AND RAISIN RELISH 
 Three pounds cranberries, three pounds seeded raisins, five or- 
 anges, three pounds sugar. 
 
 Run the berries, raisins and orange peel through a meat chopper 
 and add the orange pulp and sugar. Mix well, boil up quickly, and let 
 simmer for three hours. Nuts may be added, if desired. 
 
 CHOWCHOW 
 
 Two quarts green tomatoes, twelve cucumbers, four green peppers, 
 one small head cabbage, six onions, one quart string beans. 
 
 Chop up the vegetables, mix well and put a layer of the mixture 
 into a stone jar and sprinkle well with salt. Continue until the vege- 
 tables are used, covering the last layer with salt. Let stand over night; 
 drain, and add to a boiling hot mixture consisting of the following: 
 One gallon vinegar, one tablespoonful mustard and one tablespoonful 
 celery salt. 
 
 GRAPE JUICE 
 Extract the juice from grapes by heating them in a double boiler 
 until the skins break. Drain through a cheesecloth. Sterilize by boil- 
 ing one second, then pour into clean bottles and seal with sterile cot- 
 ton or a cork covered with paraffine. 
 
 —91 — 
 
Mincemeat 
 
 Two pounds chopped meat, one pound suet, three pounds raisins, 
 three pounds currants, two and a half pounds brown sugar, one and a 
 third cups molasses, three quarts chopped apples, one-half quart meat 
 liquor, two tablespoonfuls salt, three tablespoonfuls cinnamon, two tea- 
 spoonfuls mace, two teaspoonfuls powdered cloves, four lemons (grated 
 rind and juice), one piece (a quarter) of citron (shredded fine). 
 
 Cook about two and a half pounds of the round, flank or shoulder 
 of beef in one and a half quarts of water until tender, saving the 
 liquor. Chop or grind the meat fine, being careful to remove all gris- 
 tle. If the meat is very fat, use less suet. Mix the ingredients in the 
 order given and cook slowly until the fruit is tender. When done, add 
 one quart sweet cider. Store in some jars in a cool place. Add more 
 cider when using, if it is not sufficiently moist. 
 
 SANDWICHES 
 
 (From University of Nebraska, Home Economics — Advanced Short 
 Course Demonstration Sheet). 
 
 1. Cut slices of bread as thinly as possible. 
 
 2. If butter is used, always cream it and spread bread before 
 cutting from the loaf. 
 
 3. Sandwiches in which the filling is very moist should be made 
 just before serving. 
 
 4. Sandwiches prepared several hours before serving may be 
 kept fresh by wrapping in a napkin wrung as dry as possible out of 
 hot water. 
 
 Filling 
 
 1. Meat, chopped, seasoned with salt, pepper, prepared mus- 
 tard, lemon juice or vinegar. Add enough melted butter to hold the 
 mixture together. 
 
 2. Ham or veal and hard-cooked eggs, chopped, seasoning as in 
 (1). 
 
 3. Ham and mustard pickles, chopped fine. 
 
 4. Beef and celery chopped fine, or celery, salt and catsup. 
 
 5. Meat — any kind and salad dressing. 
 
 6. "Tourist," yolks of hard-cooked eggs, mashed sardines, minus 
 bones and skins, lemon juice and stuffed olives. 
 
 7. Peanut butter mixed with salad dressing and milk. 
 
 8. Walnuts, olives and celery mixed with cooked dressing. 
 
 9. Twenty-four olives, one tablespoonful catsup, one-half table- 
 spoonful mustard, one-half cup celery and one-half cup mayonnaise. 
 
 10. Cream cheese, seasonings, chopped nuts and mayonnaise. 
 
 11. Cream cheese and pimiento. 
 
 12. Mayonnaise and pimiento, with lettuce. 
 
 13. Steamed dates and nuts and lemon juice. 
 
 14. Marmalade or jelly. 
 
 15. Figs, nuts and lemon juice. 
 
 — 92 — 
 
16. Dates, apples and salad dressing. 
 
 17. Chopped peanuts and salad dressing. 
 
 18. Cheese and olives chopped and mixed with salad dressing. 
 
 19. Cheese and dried beef, ground, mixed with thick tomato pulp, 
 seasoned and boiled to a paste. 
 
 AFTERNOON AFFAIRS 
 
 (University of Nebraska, Agriculture Extension.) 
 
 Menu No. I 
 
 Chicken Salad Cheese Biscuits 
 
 Coffee 
 
 Menu No. II 
 
 Olive and Nut Sandwiches Cheese "Wafers 
 
 Stuffed Dates Turkish Delight 
 
 Cocoa 
 
 CHICKEN SALAD 
 
 Two cups diced chicken, one-half cup celery, two tablespoonfuls 
 pickles, one-half cup nuts, season to taste. 
 
 Place diced chicken in bowl, add celery cut rather fine, then chop- 
 ped pickles and nuts broken fine. Pour over salad dressing and toss 
 together with fork. Serve on lettuce leaf with more dressing on top. 
 
 CHEESE BISCUIT 
 
 Two cups flour, five teaspoonfuls baking powder, one teaspoonful 
 salt, one-half cup grated cheese, one tablespoonful lard, three-fourths 
 cup milk, one tablespoonful butter. 
 
 Sift dry ingredients, cut in shortening and cheese, add milk. Roll 
 one-half inch thick, cut with biscuit cutter. Bake in a moderate oven. 
 
 BOILED COFFEE 
 
 One cup coffee, one cup cold water, one egg, six cups boiling water. 
 
 Wash egg, break and beat slightly. Dilute with one-half the cold 
 water, add crushed shell, and mix with coffee. Put in coffee pot, pour 
 on boiling water and stir thoroughly. Place on stove and boil three 
 minutes. 
 
 OLIVE AND NUT SANDWICH 
 Make thick boiled dressing. Add chopped nuts and olives in equal 
 parts. Cut slices of whole wheat bread and white bread. Place mix- 
 ture between slices of bread, being one side white and the other dark. 
 Trim edges and pile on sandwich plate. 
 
 CHEESE WAFERS 
 Place common soda crackers on baking sheet; on each cracker 
 put a fresh marshmallow. Sprinkle liberally with grated cheese. 
 Then put maraschino cherry on top. Place in oven and bake until 
 marshmallow puffs. 
 
 —93— 
 
STUFFED DATES 
 
 Make a cut the entire length of dates and remove stones. Fill the 
 cavities with nuts and shape in original form. Roll in granulated 
 sugar. 
 
 TURKISH DELIGHT 
 
 Three tahlespoonfuls gelatine, two cups sugar, one-half cup hot 
 water, grated rind of one orange, one-half cup cold water, two table- 
 spoonfuls lemon juice, four tablespoonfuls orange juice. 
 
 Soften gelatine in the cold water. Bring sugar and hot water to 
 boiling point. Add gelatine and boil twenty minutes without stirring. 
 Add orange rind and juice and lemon juice. Skim. Rinse pan in cold 
 water, pour in syrup. When cool cut candy in squares and roll in 
 powdered sugar. Candied fruits or nuts may be added when the 
 candy has partly cooled. 
 
 COCOA 
 
 One and a half teaspoonfuls cocoa, one and a half teaspoonfuls 
 sugar, few grains salt, two tablespoonfuls boiling water, two-thirds 
 cup milk. 
 
 Mix cocoa, sugar and salt, add water gradually while stirring con- 
 stantly. Bring to boiling point and let boil one minute. Turn into 
 scalded milk and beat one minute, using Dover egg beater. Serve with 
 marshmallow in each cup. 
 
 THE EMERGENCY SHELF 
 
 (University of Nebraska, Extension Service.) 
 
 Peaches 
 
 Pears 
 
 Cherries 
 
 Pineapple 
 
 Apples 
 
 Baked beans 
 
 Canned Foods 
 
 Corn 
 
 Sweet potatoes 
 
 Peas 
 
 Lima beans 
 
 Asparagus 
 
 Tomatoes 
 
 Miscellaneous Foods 
 
 
 Spinach 
 Chicken 
 Tunny fish 
 Salmon 
 Soups 
 
 Canned fruit juices 
 Jellies, jams, conserves, etc. 
 Grape juice 
 Honey 
 Cookies 
 Fruit cake 
 Dates 
 Raisins 
 Currants 
 Dried fruits 
 
 Cocoa (cooked in water and sweet- 
 ened) 
 
 Egg powder 
 Gelatine 
 Dried beef 
 Ham 
 
 Shredded codfish 
 Soup stock 
 Instant coffee 
 Junket tablets 
 Bouillon cubes 
 Grated cheese 
 Spices for soup 
 cloth bags) 
 
 (tied in cheese 
 
 —94—- 
 
 
Nuts Browned flour 
 
 Marshmallows Salad dressing 
 
 Macaroni Crackers 
 
 Spaghetti Caramelized sugar 
 
 Peanut butter Bread crumbs 
 
 THE FEEDING OF CHILDREN 
 
 (University of Nebraska, Agriculture Ex. Ser., Home Eco. Dept.) 
 The First Year 
 
 Mother's milk is best. 
 
 It contains the right ingredients in the right proportion for the 
 development of the child. It is practically free from disease germs, 
 and is of uniform temperature and composition. The breast-fed baby 
 has a better chance for life than the bottle-fed baby. 
 
 The diet of the nursing mother should be light, abundant, and 
 appetizing. Include eggs, green vegetables, and ripe fruits. Include 
 one quart of milk a day. Avoid foods which cause indigestion, as heavy 
 desserts and fried or underdone foods. Sunlight, fresh air and plenty 
 of water to drink are essential to the nursing mother. 
 
 Give the baby plenty of water to drink. Boil the water and then 
 cool it. 
 
 If the mother cannot nurse the child, give cow's milk. Modify it 
 according to the physician's directions. Never give medicine to a 
 child without consulting your physician. Many patent medicines and 
 soothing syrups contain habit-forming drugs. 
 
 Basis of Dietary Through the Second Year. 
 
 One quart of milk a day, strained cereals, egg yolks, stale bread 
 (toast), fruit juice, (a) orange, (b) ripe peach, (c) strawberry; cream, 
 butter. 
 
 Basis of Dietary Through the Third Year 
 
 One quart of milk a day, cream, butter, cereals, unstrained but 
 thoroughly cooked, eggs, stale bread, fruit pulp, (a) grapes, (b) pine- 
 apples, (c) prunes, (d) apples, (e) oranges, peaches, strawberries. 
 Vegetables, strained, (a) spinach, (b) carrots, (c) peas, (d) celery, 
 (e) beans, (f) asparagus. Omit strongly flavored vegetables. 
 
 Suggestive Diet for Child Who Will Not Drink Milk. 
 
 Age five years — (One quart of milk concealed in the menu): 
 Breakfast, 7:30, oatmeal, one-fourth cup cereal cooked in one cup 
 milk, creamy egg on toast, one egg yolk with one-half slice toast and 
 one-fourth cup milk. 
 
 10:30 a. m. — cocoa, one teaspoonful and one-fourth cup milk, 
 toast and cream, one piece toast and one tablespoonful cream. 
 
 Dinner, 1:30 p. m. Spinach soup, one-half cup, baked potato, one 
 potato and two tablespoonfuls cream; bread and butter, junket, one and 
 one-half cup. 
 
 —95— 
 
Supper, 5:30 p. m. — Rice and prunes, two tablespoonfuls rice 
 cooked in one-half cup milk, toast. 
 
 Foods to Be Avoided Until the Child Reaches the Sixth Year. 
 
 Fried meats Hot bread or hot rolls 
 
 Fried vegetables Rich cakes 
 
 Green corn Griddle cakes 
 
 Eggplant Pie 
 
 Turnips Doughnuts 
 
 Cucumbers Tea 
 
 Radishes Coffee 
 
 Cabbage 
 
 When children are constipated, do not dose them with medicine, 
 but give them more vegetables, ripe fruit, stewed prunes, oatmeal, 
 molasses gingerbread, rye bread, and graham bread. Avoid wheat 
 bread and crackers. If persistent, call a physician. 
 
 3Ienu for Child Five to Twelve Years Old. 
 
 Breakfast — Oatmeal mush, top milk, toast, stewed prunes, milk to 
 drink. 
 
 Dinner — Baked fish, creamed potatoes, spinach, bread and butter, 
 rice pudding. 
 
 Supper — Pea soup, baked potato, boiled onions, bread and butter, 
 molasses cookies. 
 
 General Rules In Planning Meals for Children 
 
 Use coarse breads, milk, eggs and butter freely; use bacon and fish 
 freely; supply fresh fruits and green vegetables; use sugar in modera- 
 tion; avoid rich, highly seasoned foods. 
 
 Habits of Eating 
 
 Insist that the child learn to eat breakfast; teach the child to eat 
 slowly and to masticate his food well; insist upon regularity in meals. 
 
 RECIPES FOR CHILDREN'S FOOD 
 
 (Uni. of Nebraska Agric. Ext.) 
 
 BARLEY OR OATMEAL WATER 
 
 Use 2 tablespoonfuls of grain to a quart of water. The grain should 
 have been previously soaked over night or at least for a few hours, 
 or, for an emergency, the grain may be boiled for five minutes in- 
 stead. The water in which the grain was soaked should be poured 
 off and fresh water added, before cooking. The grain should be 
 boiled for several hours, water being added from time to time to keep 
 quantity up to a quart. Strain. This makes a somewhat thin, watery 
 gruel. 
 
 BARLEY JELLY 
 
 Prepare grain as directed for barley water. Use from 4 to 6 
 tablespoonfuls of grain to 1 quart of water. Boil thoroughly for several 
 
 —96— 
 
hours until grain is thoroughly cooked. Strain and cool. The jelly 
 when hot should be just thick enough to pour. 
 
 OAT JELLY (116 CALORIES) 
 
 1-3 cup rolled oats iy 2 cup boiling water. 14 teaspoonful of salt. 
 
 Add oats mixed with salt to boiling water gradually. Boil 2 
 
 minutes, then steam in double boiler 45 minutes to 1 hour. Force 
 
 through fine strainer, mould, chill, and serve with sugar and cream. 
 
 CREAM OP WHEAT (IN MILK) 
 Scald 2 cups milk, add 1 tablespoon salt and add gradually 4 table- 
 spoonfuls cream of wheat, stir until thick, cook over flame 5 minutes, 
 then cook in double boiler one hour. 
 
 CREAM OF WHEAT 
 1 Cup Cream of Wheat 5 Cups Boiling Water 
 
 1 T. Salt 
 
 Put into inside of a double boiler, water and salt,, place directly 
 en stove, when boiling, stir in cream of wheat slowly, boil five minutes, 
 put into outside of double boiler and cook one hour. 
 
 RICE 
 Cook as cream of wheat, using 2 or 3 cups of water, (as needed) 
 in place of five. 
 
 SPINACH SOUP (PUREE) 
 
 2 T. Chopped Cooked Spinach y 2 T. Butter 
 1-3 Cup White Stock 1 T. Flour 
 
 1-3 Cup Milk Salt and Pepper 
 
 Add spinach to stock, heat to boiling point, rub through a sieve. 
 Thicken with butter and flour cooked together, add milk and season- 
 ings, reheat, strain; and serve. The water in which a fowl or chicken 
 is cooked makes white stock. 
 
 JUNKET 
 3-4 Cup Milk 14 Junket Tablet 
 
 1 T. Sugar 1 T. Cold Water 
 V4 T. Vanilla Few Grains Salt 
 
 Heat milk until lukewarm, add sugar, salt, flavoring, and tablet 
 dissolved in cold water. Pour quickly into small moulds, let stand in 
 a warm place until set, then put in a cold place to chill. Serve with 
 or without sugar and cream. If needed in a hurry, double amount of 
 Junket. Sugar may be omitted if desired. 
 
 RUSKS (ZWIEBACH) 
 y 2 Cup Milk % Cup Melted Butter 
 
 2 Yeast Cakes 3 Eggs 
 y 2 T. Salt Flour 
 Yi Cup Sugar 
 
 Scald milk, when lukewarm add yeast cakes, as soon as dis- 
 solved add salt and 1 cup flour. Cover, let rise until light, add sugar, 
 
 —97 — 
 
butter, unbeaten eggs and flour enough to handle. Knead, shape, 
 place close together in two parallel rows two inches apart on a 
 buttered sheet. Let rise again, bake in hot oven 25 minutes. When 
 cold cut diagonally in one-half inch slices, and brown in a slow oven. 
 
 MILK TOAST 
 
 2 Slices Dry Toast M t. Salt 
 
 3-4 T. Butter 3-4 Cup Scalded Milk 
 
 Butter bread, arrange on hot dish, pour over milk to which salt 
 
 has been added. 
 
 ORANGE JUICE 
 Be sure the juice is free from pulp and seeds. 
 
 PRUNE PULP 
 Cook prunes until soft, press through medium coarse strainer. 
 
 BAKED APPLES 
 Wipe, core, and pare sour apples, put in earthen or granite ware 
 making dish, put in cavities 1 teaspoonful sugar, allow six drops 
 lemon juice to each apple, then cover bottom of dish with boiling 
 water, bake in hot oven until soft, basting every 8 minutes with 
 syrup in dish. Serve hot or cold, with or without sugar and cream; a 
 little nutmeg may be added to sugar during making if desired. 
 
 BEEP JUICE 
 Broil a piece of round very lightly, cut in pieces, press in lemon 
 squeezer until all juice is taken out, add salt. 
 
 CHICKEN BROTH 
 
 3 lb. Chicken 1 t. Salt 
 3 Pints Cold Water 2 T. Rice 
 
 Clean chicken .wipe with cloth and cut in pieces at joints. Cover 
 with cold water, soak 20 minutes and bring slowly to boiling heat, 
 then simmer slowly for five hours. Add well cooked rice after broth 
 is skimmed and reheated. 
 
 MUTTON BROTH 
 2 lb. Lamb or Mutton 3-4 t. Salt 
 
 5 Cups Cold Water iy 2 T. Cooked Rice 
 
 Make same as chicken broth, add one and one-half tablespoonfuls 
 well cooked rice after broth is skimmed and reheated. 
 
 SOFT COOKED EGGS 
 Put egg in sauce pan of hot water, cover, keep hot but do not 
 let boil, for six and one-half minutes to eight minutes. Remove egg 
 from shell into a warm cup, add little butter and a few grains of 
 salt. 
 
 —98— 
 
INVALID COOKERY 
 
 (Uni. of N'ebr. Ext. Service) 
 
 NECESSITY FOR PROPER FOOD 
 
 The feeding of people who are well is of great importance but 
 the selection of proper food for one who is ill is of infinitely greater 
 importance because the body tissue is being broken down very rapidly. 
 In acute cases of disease food is one of the greatest factors in re- 
 covery. The quantity and kind taken must vary greatly, according to 
 the nature of the disease. Food must be avoided that will over tax 
 the digestion or disagree with any condition of the patient; food 
 must be digested and assimilated to be of value. In health the ap- 
 petite is a safe guide to follow but in sickness it is not always wise 
 to consider its cravings. Some patients may have an abnormally 
 large appetite, which must be restricted, as over-feeding would prove 
 dangerous; while with others the appetite needs to be stimulated. 
 
 Milk is one of the most valuable foods in sickness, not only be- 
 cause it supplies so many body needs, but because it can be used in 
 so many ways — hot, or cold, flavored or plain, made into junkets or 
 sherbets or combined with eggs in eggnogs and custards, in some form 
 or other milk can almost always be made digestible. Eggs are also 
 of great value, not only poached and served on toast but as dainty 
 omelets or in beverages, as eggnog or egg lemonade. Mild 
 fruit juices are not only refreshing but of considerable fuel value. 
 If there is fever, chicken, lamb chops, tender broiled steak or roast 
 beef may serve to add variety to the menu. Broths stimulate the 
 appetite and help digestion but they are of little or no food value 
 themselves. Cereals, eggs, and milk may be added to increase their 
 food value. Vegetables are best given rather sparingly, and only 
 mild flavored ones, such as spinach or asparagus, if digestion is much 
 disturbed. 
 
 PRINCIPLES OF FEEDING IN SICKNESS 
 
 Nurses should remember that it is important to give foods regu- 
 larly, except when a patient is sleeping. 
 
 Do not ask a patient what he wishes to eat but ascertain, if you 
 can, what he likes best. 
 
 All changes of diet must be gradual. Never serve a new variety 
 of food to one who is seriously ill without first consulting the doctor 
 and gaining his permission. 
 
 Do not serve twice cooked food to invalids. 
 
 Always serve very simple foods; be especially careful to avoid 
 highly seasoned or spicy foods. Appeal to the sense of sight and 
 taste but consider most of all digestibility and nutritive value. 
 
 Serve hot things hot and cold things cold. 
 
 Serve in small amounts and in courses. 
 
 —99— 
 
ARRANGEMENT OF AN INVALID'S TRAY 
 
 In arranging an invalid's tray be very careful to use the nicest 
 china that the house affords and spotless white linen. The appearance 
 of the tray may aid greatly in stimulating the patient's appetite. If 
 possible have a flower or a few green leaves on the tray. 
 
 The tray should be of a size to hold easily any dishes placed upon 
 it. Cover it with a clean linen doily; a napkin may be folded and 
 used for this purpose. In case of contagious diseases paper doilies 
 may be used in serving and afterwards burned. In setting a tray 
 first locate the plate; place the knife at the right of plate, sharp 
 edge towards the plate. Place the spoon at the right of knife, bowl 
 up. Place the fork at the left of plate, tines up. The napkin is al- 
 ways placed at left of fork; then the cup and saucer at right of 
 spoon, with the cup so placed that it may be easily raised by the 
 handle. The water glass is placed over the knife, a little to the right. 
 Arrange the other dishes to suit the convenience of the patient. 
 
 DIET IN SICKNESS 
 
 Conditions vary so that is is quite impossible to prescribe any 
 particular diet for any particular disease. The food must always 
 be given strictly according to the doctor's wishes. Invalid foods 
 however, may be divided into three classes as follows: 
 
 Milk 
 Broths 
 
 Albumen drinks 
 Eggnog 
 
 Cream Soups 
 
 Soft-cooked Eggs 
 
 Milk Toast 
 
 Cereals 
 
 Soft Custards 
 
 LIQUID DIET 
 
 Gruels 
 
 Cream Soups 
 
 Beverages (Cocoa, Etc.) 
 
 LIGHT OR SOFT DIET 
 
 Junket 
 
 Creamed Chicken 
 Light Puddings 
 Gelatine Desserts, Etc. 
 
 CONVALESCENT DIET 
 
 Soups 
 
 Broiled Tender Meats and Fish 
 Baked or Creamed Potatoes 
 Light Vegetables 
 
 Cooked Fruits 
 Baked Custards 
 Light Desserts 
 Simple Salads 
 
 FOODS TO AVOID FOR INVALIDS AND CHILDREN 
 
 Pastry 
 Rich Cakes 
 Veal 
 Pork 
 Sausage 
 
 Any Fried Food 
 Hot Breads 
 Baked Beans 
 Tea and Coffee 
 
 -100 — 
 

 TYPICAL LAXATIVE FOODS 
 
 Oranges 
 
 Spinach 
 
 Lemons 
 
 Asparagus 
 
 Molasses 
 
 Tomatoes 
 
 Apples 
 
 Onions 
 
 Prunes 
 
 Coarse Breads 
 
 Berries 
 
 Coarse Cereals 
 
 Raisins 
 
 Bacon 
 
 Pigs 
 
 Oatmeal 
 
 Dates 
 
 Butter 
 
 Grapes 
 
 Cream 
 
 Chocolate 
 
 Buttermilk 
 
 Honey 
 
 Olive Oil 
 
 FOODS TO BE AVOIDED IN CHRONIC CONSTIPATION 
 
 Eggs Starchy Vegetables 
 
 Milk Pickles 
 
 Pastry Tea 
 
 Starchy Puddings Coffee 
 
 Fried Foods Cheese 
 
 Rich Gravies Bananas 
 
 COOKERY FOR THE SICK AND CONVALESCENT 
 
 (University of Nebraska, Extension Services, Advance Short Course.) 
 
 LACTONE 
 Add lactone tablets to milk (for amounts see directions on box). 
 Allow to stand from 24 to 48 hours before using. Used in place of 
 buttermilk. 
 
 CURRANT JELLY WATER 
 2 T. Currant Jelly 1 T. Lemon Juice 
 
 Yz C. Cold Water 
 
 Beat jelly before measuring, add water gradually, add lemon 
 juice. Strain and serve. Other jellies may be substituted. 
 
 FRUIT EGGNOG 
 
 1 Egg 2 T. Fruit Juice 
 
 2 T. Sugar % C. Chopped Ice 
 % C Water 
 
 Beat yolk of eggs until thick and lemon colored. Add sugar, 
 and beat again. Beat white of egg to a stiff froth, mix with the yolk 
 and sugar. Add water, then fruit juice. Serve in a glass. 
 
 JUNKET 
 
 2 C. Sweet Milk V 2 a Junket Tablet 
 
 3 T. Sugar Or 2 t. Fairchild's Essence of 
 A few grains of salt Pepsin 
 
 1 t. cold water. 
 
 Heat milk until lukewarm, add sugar, salt, flavoring and tablet 
 
 —101— 
 
dissolved in cold water. Pour quickly into small molds; let stand in 
 a warm place until set, then put in a cold place to chill. Remove 
 from molds and serve with or without sugar and cream. If in a 
 hurry use double the amount of tablet. Sugar may be omitted if 
 desired. 
 
 BOTTLED BEEF JUICE 
 V 2 lb. Beef from Round 
 
 Remove fat, cut meat in small pieces and put in a glass jar, 
 cover and proceed as for Bottled Beef Tea. Strain out juice and 
 press meat. The liquid should be a clear red. Add a little salt and 
 serve. One_half lb. will make 3 to 4 T. juice. 
 
 To make beef tea dilute with warm water. 
 
 SCRAPED BEEF BALLS 
 Wipe a small piece of steak cut from top of round, cut in one 
 quarter inch strips. Lay strips on board and scrape separately, 
 using silver spoon, with grain of meat, first one side then on the 
 other, to remove soft part of meat, leaving connective tissue. Form 
 into small balls handling as little as possible. Heat omelet pan, 
 sprinkle with salt, shake constantly while adding balls and continue 
 shaking until the surface of ball is seared. Arrange on buttered 
 toast and garnish with parsley. 
 
 LAMB CHOPS WITH POTATO BALLS 
 Scrape bone of rib chops clean nearly to lean meat. Par broil, 
 
 turning often while cooking. Serve with potato balls. 
 
 POTATO BALLS: Cut balls, boil in salted water until tender, 
 
 drain and coat with mixture of melted butter and finely chopped 
 
 parsley. 
 
 BRAN MUFFINS 
 
 V 2 Cup Flour y 2 Cup Milk 
 
 y 2 t. soda. 2y 2 T. Molasses 
 
 *4 t. salt. 1 Egg 
 
 1 Cup Bran 
 
 Mix and sift flour, soda and salt. Add bran, molasses, and milk; 
 
 then egg well beaten. Bake in hot buttered gem pans. 
 
 STEAMED RICE WITH BAKED BANANA 
 Bake banana until skin is black. Remove from skin, squeeze 
 lemon juice over it. Serve as garnish for mold of steamed rice. 
 
 SPANISH CREAM 
 y 2 t. Getlatine. 1 Egg 
 
 1 T. Cold Water Few Drops of Vanilla 
 
 y 2 C. Milk 1 T. Sugar 
 
 Soak gelatine in water 2 minutes. Make custard of milk, yolk 
 of egg and sugar, when thickened add gelatine. Add white of egg 
 beaten stiff and flavoring. Turn into mold wet with cold water, 
 chill, unmold and serve with sugar and cream. 
 
 —102 — 
 
CREAM SOUPS 
 Use cream for milk and thicken with the yolks of eggs. Use 2 
 yolks to 1 cup of liquid. Add any vegetable or fruit pulp. 
 
 ORANGE MINT CUP 
 Remove pulp from sour orange. Sprinkle with three-quarters 
 
 tablespoonful powdered sugar and add one-half tablespoonful finely 
 chopped mint and 2 teaspoonfuls lemon juice. Chill thoroughly. 
 Serve in cocktail glass and garnish with sprig of mint. 
 
 MILK SHERBET 
 2 Cups Milk y 2 cup lemon juice. 
 
 % Cup Sugar 
 
 Add lemon juice to sugar, pour gradually into milk. Freeze 
 at once. Cream may be substituted in part for milk. 
 
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LIBRARY OF CONGRESS 
 
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