THE R£CX)RD / Ji v / / DDDDE4bHfla3 / / Class. Book.. XXjiiS- u^ Gop)Tightl^?. COPYRIGHT DEPOSOi THE RECORD Arranged by MRS. NEVADA DAVIS HITCHCOCK Domestic Science Expert of The Philadelphia Record THE PHILADELPHIA RECORD yc^"^ COPYRIGHT, I918 BY THE PHILADELPHIA RECORD JUL -5 1918 THE PHILADELPHIA RECORD WAR COOK BOOK Foreword WHENEVER an economic condi- tion arises that necessitates a radical change from customs that have become firmly fixed through long usage, there is naturally considerable confusion before the proper balance is attained. Thus it is in war days, when our country calls upon its housewives to con- serve the food supply by general econo- my and by using substitutes for the foods most vitally needed by its fighting men and Allies. Many are not wisely economic. Some not enough, some too extreme. The Philadelphia Record, in publish- ing this War-Time Cook Book, hopes to so instruct that we may all help to the fullest measure in the conservation of food, with the least deprivation to ourselves. Mrs. Nevada Davis Hitchcock, author of this book, is a recognized expert in Food and Home Economics. A graduate of Oberlin College, Mrs. Hitchcock be- came interested in Home Economics years ago, when this subject first re- ceived serious consideration as a science — following at that time the leadership of Mrs. Richards. She is a scientist in every phase of the food problem, from THE PHILADELPHIA RECORD— >l/u;a>'s Reliable THE PHILADELPHIA RECORD WAR COOK BOOK production, through its distribution, selection and preparation, with par- ticular training in conservation. She studied Child Psychology under the late Dr. Huey, of Johns Hopkins Uni- versity, and is a real housewife with a family to look after. She is at present instructor in Mar- keting and Household Administration, at Temple University ; — State Chairman of Home Economics of the National League for Women's Service; — Chair- man of the Food and Home Economics Committee of the Civic Club ; — and was Director of Food Conservation for Philadelphia Council of National De- fense, until recently, when pressure of other work forced her to resign. Mrs. Hitchcock has for years been the Domestic Science Expert of The Phila- delphia Record. Thousands of her read- ers have voluntarily written to express their appreciation of her splendid menus and wonderful household helps. Y THE PHILADELPHIA RECORD— /l/wa^s Reliable 4 THE PHILADELPHIA RECORD WAR COOK BOOK WAR-TIME THRIFT THRIFT means the practice of economy based upon good man- agement. It means saving, but not stinginess; frugality, but not parsimony. It means getting value for every dollar spent, for time and energy expended. It is the necessary foundation of lasting prosperity. The great struggle that we are en- gaged in now makes the practice of thrift doubly pressing. We must make the wisest use of our food stuffs to feed our men, our allies and our fami- lies. We must use our money to the best advantage — that is, we must se- lect carefully everything that comes into our homes, measured by its true value and what it contributes to our real needs. We should be willing to give up cheerfully useless luxuries until the war is over. One bright thought that brightens the dark cloud of the struggle for democracy is that — the principles of true thrift may become firmly fixed through patriot- ism, so that in the future the Ameri- can family will no longer be held up as an example of extravagance, but stand out clearly as a pattern of wise economy which brings prosperity. In order to practice real thrift, one must study home-making as one does a profession or a business. One must make use of science and the principles of economics. That is, one must try to find out and put into practice the results of scientific experiment, the laws of efficiency, the conservation of energy, time and material. It is the purpose of this little book to point out some of the ways that home-makers can do this. THE PHILADELPHIA RECORD— y4/u;a3's Reliable THE PHILADELPHIA RECORD WAR COOK BOOK GOOD TOOLS NECESSARY Some of the essentials that one must have in the kitchen in order to use time and strength to the best ad- vantage in cookery are as enumerated below : Kitchen Furniture There shotild be proper kitchen fur- niture, which includes a good kitchen cupboard, table or kitchen cabinet, good range, either gas or coal (pre- ferably both) , well-placed sink, stool, low chair and an ordinary kitchen chair. The table should be on casters so that it can be moved to any part of the kitchen where work is being done, or when a strong light is necessary. The top of the table should be either zinc or granite. Kitchen cabinets should be selected with a view to the arrangement of receptacles for foods and utensils, and also with a view to cleanliness and sanitation. Kitchen Utensils There are certain utensils which should be in every kitchen if one is to secure the best results. The most important of these are: A bread mixer, food grinder, measuring cups and spoons, egg beaters (one large and one small), can opener, cork screws, soup strainers, good paring and carving knives and whetstone. This also includes different sized pans and kettles, also pans of various depths for broiling, baking and saute- ing, i. e., shallow pans and deep pans ; mixing bowls, steamer, fireless cooker and portable oven; asbestos mat for gas stoves. It is a good plan for each housewife to study the needs of her family and to buy her utensils accord- ingly, so that she will have no "dead timber" in her kitchen, that is, things that she uses but once or twice THE PHILADELPHIA RECORD— Always Reliable THE PHIUDELPHIA RECORD WAR COOK BOOK a year. The articles enumerated above are those which have come into my own kitchen as a result of over 20 years' experience in housekeeping. If I were to refurnish my kitchen to- morrow, I would want every one of these articles, and other articles that every housewife must have, such as a cake turner, cookie cutters, etc. Having necessary kitchen furnish- ings is the first step toward good management, but it is equally impor- tant to have these things systemati- cally arranged and in order. The old rule was — a place for everything and everything in its place. The new rule is — the proper place for each article and always in place. One may have a place for the egg beater, for in- stance, and always put it in its place, but if it is in the back part of the cup- board on the far side of the kitchen, it is not in the right place because it takes too much time and effort to get it when needed and to return it to its place. Articles used daily should be placed where they can be reached and returned with the fewest possible mo- tions. For that reason the kitchen furniture should be grouped on the same principle. The sink, the table, the range and the cupboard should be as near each other as it is possible to place them. It may be necessary to have the kitchen table in the centre of the room; that is why casters are a distinct advantage. The table may be moved to one side when the ironing board, for instance, needs to be placed in a good light or near the Source of heat. A convenient arrangement is to have shelves in the kitchen for small articles used daily. A small shelf placed over or near the range makes it possible to have the coffee and tea pots, salt box, pepper and paprika shakers, onion and celery salts, the tea caddy, matches and holders for hot kettles and pans, where they can THE PHILADELPHIA RECORD— ylZi^a^s Reliable 7 THE PHILADELPHIA RECORD WAR COOK BOOK be reached without moving from the stove. A second shelf over the sink is convenient for holding measuring cups, colanders, strainers, chopping knife, the whetstone, bowls and jars. This should have hooks on the edge and underneath to hang up such things as egg beaters, coffee and tea strainers, can openers, egg whisk, la- dles and pot scrapers. The sink should have a drain board, of course, a dish drainer, the soap shaker, soap dishes and a can of cleanser. The same rule of having things at hand applies to standard supplies and utensils in the kitchen cupboard or cabinet. Those used oftenest must be nearest at hand, in front of the things used less often. That is, the articles and the foods must be so arranged that one does not have to shift and lift up things only used occasionally in order to get the utensils or foods used frequently. Cereals, for instance, which are used every day, should be placed nearest the kitchen table. Nuts and raisins, used occasionally, placed farthest away. This illustration is just used as an example of how to plan arrangement in the cupboard. The same thing is true in placing cutlery and other small articles in the kitchen drawer. Paring knives, measuring spoons and things used constantly should be in front of the drawer. The cake turner, butter cur- ler and muffin rings at the back of the drawer. THE PHILADELPHIA RECORD— /4/u;a>'s Reliable 8 THE PHILADELPHIA RECORD WAR COOK BOOK FOOD SELECTION In order to choose foods wisely, one must know three things : 1. What foods do in the body. 2. How much food each person needs. 3. What foods to serve at the same meal. Food Values Foods are needed in the body for three main things. I. Body builders. These are proteins and mineral salts which furnish material for blood, bone, muscle, nerve and other tissues. Foods doing this are milk, eggs, meat, fish, cheese, beans, peas, lentils, some nuts and cereals. II. Energy or work and heat pro- ducers. These furnish fuel. Foods of this kind are fats from oil, cream, bacon, butter, fat meats and nuts. Carbo- hydrates also belong to this class and are found in cereals, rice, potatoes, other starchy vegetables, sugar, honey, sweet dried foods (figs, dates, etc.). III. Body regulators. Mineral matter, water, cellulose or fibre are necessary to regulate the pro- cesses of secretion, digestion, absorp- tion, elimination and the like, keeping the blood and other fluids normal. Some of the most important sources of mineral matter are phosphorus from milk and cream, yolk of eg^, meat, oat meal, dried peas and beans. Iron comes from above list and also from spinach, raisins and prunes. Cel- lulose is found in various foods, such as fruits, vegetables and grain prod- ucts, and is necessary to furnish bulk which one must have in order to get best action in digestive tract. THE PHILADELPHIA KEQOKH— Always Reliable 9 THE PHILADELPHIA RECORD WAR COOK BOOK Amount of Food Necessary To decide upon the amount of daily food necessary for each individual one must know : 1. How to measure food values. 2. How much the individual requires. The value of food is calculated by the amount of energy it yields to the body. This energy is calculated by measuring the amount of heat pro- duced when the food is burned. Fuel is burned in an engine, heat is pro- duced, also energy to work. Food used in the human body or machine pro- duces energy to work and heat for the body. By means of a wonderful ma- chine called the calorimeter, scientists have been able to register what food does in the body. The measuring unit or measure is called the calorie (the root of which means heat) . It is the fuel value measure for food just as pint is for volume and ounce a unit for weight. The calorie is the amount of heat necessary to raise one pound of water 4 degrees Fahrenheit. Know- ing how much heat has been produced, scientists can tell how much energy this amount of food will produce. They use the term calorie to measure this energy as it corresponds to the heat measure. In order to have an easy way for home-makers and the average indi- vidual to compute the necessary calo- ries, a number of authorities are adopting the 100-calorie portion as a basis. Knowing these portions and also understanding how many calories are necessary, it is not so difficult for anyone to learn to eat wisely and well. To decide how much food each per- son needs daily one must keep in mind the total amount of food necessary and also the amount of protein neces- sary for growth and maintenance. To determine how much is necessary de- pends upon muscular activity, age and sex primarily, though size, season and THE PHILADELPHIA RECORD— Always Reliable 10 THE PHILADELPHIA RECORD WAR COOK BOOK climate also affect this. An active per- son requires more than one sitting most of the time. In cold weather more food is necessary than in warm — ^just as one needs wool in winter and cotton in summer. The follow- ing table will give some idea of the requirements for one day: Calories. Child from 2 to 6 1200-1800 Child from 6 to 15 1800-2500 Man at light work 2500-2800 Woman at light work 1800-2400 Man at moderate work . . . 3000-3500 Woman at moderate work . 2400-2800 Man at very hard work . . . 4000-5000 Woman at very hard work 3400-4400 Aged man 1800-2000 Aged woman 1600-1800 Measuring Food by the 100 Calories The calorie, as was explained, is a heat unit used to express the corre- sponding work unit that different kinds of food give. By putting a number of foods into the 100-calorie class, it is easy to get sufficient knowl- edge to select the amount of food necessary to cover all of our needs. For example, one slice of bread equals 100 calories; one pat of butter, or three-quarters of a cupful of milk, or the lean meat of a lamb chop, or one slice of bacon has a value of 100 calo- ries. These units or multiples of units represent very closely the amount ordinarily taken at one serv- ing, so that the food can readily be served . according to this plan. It is an easy way to fix food values in the memory. Sufficient information can be given in a short conversation to enable a person to raise or lower his diet 500 or 600 calories daily, which is an amount sufficient to cause a gain or loss in weight, as desired. For the benefit of housewives who are trying to feed their families in THE PHILADELPHIA RECORD—Always Reliable 11 THE PHILADELPHIA RECORD WAR COOK BOOK the best way possible, a list of foods and their values in the 100 calorie basis is given. Here is a list of foods giving quantities of each needed to produce 100 calories: Approximate Amounts of Food to Yield 100 Calories Cereals Cream of barley (cooked) — 4 table- spoons. Wheat or barley flour — 1 ounce. Corn meal mush — 2-3 cup. Hominy grits (cooked)— -4-5 cup. Oatmeal (cooked) — 1 cup. Liquids Cocoa — 1/2 cup=:100 calories. Milk — % cup, whole; IVs f^up, skim. Cream — 14. cup, thin; II/2 table- spoons, very thick. Consomme — 1 quart. Orange juice — 1 cup. Lemonade — li/^ cups. Butter, olive oil, or any other kind of fat — 1 tablespoon. Bread — 1 slice, 3 in. x 314 in. x 1 in. Fresh Fruit — 1 large orange or apple, 1 medium banana or bunch of grapes, 2 medium peaches or pears. Dried Fruit — 4 or 5 prunes or dates, 2 dozen raisins, II/2 large figs. Eggs — 1 exceptionally large, li/^ me- dium. Whites of eggs, 7. Yolks of eggs, 1V2- Meat. Lamb chop, edible part (no fat or bone) . Steak — 1 2-3 ounces. Chicken — 2 ounces. Bacon (cooked crisp) — About V^ ounce (4 small thin slices) . Mutton and Veal — 2 ounces of cooked lean meat. THE PHILADELPHIA RECORD— >1/M;a3's Reliable THE PHILADELPHIA RECORD WAR COOK BOOK Vegetables Potatoes — 1 medium. Peas (canned) — 1 cup. Celery — 1 large bunch. Tomatoes — 4 medium. Succotash (cooked) — 4 tablespoons. Lima beans — 4 tablespoons. String beans — 8 tablespoons. Sugar — 1 tablespoon granulated. Uncooked Fish Cod fish — 2 in. x 2 in. x 31/^ in Cooked Fish Salmon (canned) — i/^ cup. Cod fish (creamed) — V^ cup. Cream of bean soup — i^ cup. Macaroni and cheese — i/^ cup. Rice pudding — 14 cup. Ice cream (made with thin cream) — 1/4 cup. Milk sherbet — 14 cup. Sponge cake — 1 large individual cake. Nuts Double peanuts — 13. Almonds — 8. In using the 100-calorie in deciding how much food one uses there is one danger that I wish to point out, and that is while you can use the 100- calorie as a measure of fuel you must understand that all foods which have an equal fuel value are not equally valuable in other respects. You must know what amount of protein, fat and carbohydrates each food has, what bulk or cellulose, how it is assimilat- ed, how much mineral matter and valuable salts, how much water and what growth promoting elements are present. It is not enough to know, for instance, that one slice of bacon has 100 calories and then proceed to eat six slices of bacon for breakfast, 10 for luncheon and 20 for dinner to make up the necessary 2600 calories. Even if you could do it you would not be sufl[iciently fed, because bacon THE PHILADELPHIA RECORD— i4/a;ays Reliable 13 THE PHILADELPHIA RECORD WAR COOK BOOK is 94 per cent, fat and you must have a certain amount of protein and car- bohydrates. Potatoes, on the other hand, furnish too much starch. That is the reason we need butter, bacon or oleo with potatoes. The value of the 100-calorie portion Hes in the fact that by knowing the predominating element, i. e., fat, carbohydrate and protein, we can select with ease a balanced ration. For example, break- fast: Calories. One large apple, carbohydrate predominating 100 Two slices of bread, protein, fat and carbohydrates 200 One cup oatmeal, protein, fat and carbohydrates 100 % cup milk, protein, fat (less carbohydrates) 100 One egg, protein, fat (no car- bohydrates) 100 One pat butter, almost no pro- tein, 99 per cent, fat, no car- bohydrates 100 One tablespoonful sugar, no pro- tein, no fat, 100 per cent, car- bohydrates 50 Total 750 This is the right proportion for a woman at active work. In the above list milk is the one food where the protein, fat and car- bohydrates are the most evenly di- vided. Sugar has all carbohydrates. One can see at a glance that to in- crease the number of calories along the right basis would be to eat more bread, cereal or egg rather than but- ter or sugar, although these would give the required amount of calories. THE PHILADELPHIA RECORD— >4/u;a>'s Reliable 14 THE PH IL ADELPHIA RECORD WAR COOK BOOK Food Grouping In understanding food values and the groups to which they belong, it is not difficult to arrange them properly if one keeps in mind that one must have body builders (see previous chap- ter), energy furnishers and body regulators. Special points to remember are that in carbohydrates, both starch and sugar must be used, but that there should be more starchy foods than sweet foods. Children should have plenty of milk and eggs for their growth-promoting qualities. Many foods, moreover, are valuable for more than one thing, as milk, for instance, is an excellent source of both fat and carbohydrate (in the form of sugar) , as well as protein. Eggs furnish fat, iron and protein. Macaroni, though classed as starch, supplies consider- able protein. By using the above suggestions, one can plan the meal according to the amount of muscular activity, beginning with meals proper for those at light work, moderate work, active work and hard work, making four groups in all. By choosing from these groups, the proper amount of nourishment is furnished. One point to keep in mind, however, is that it is never wise to use two foods rich in the same quality at the same meal. For example, potatoes and rice are rich in starch. If one has rice, then the potatoes should be omitted. Dried peas and dried beans have a high pro- tein content. With these little or no meat should be used. Milk is such a well-balanced food that when a great deal of it is used, one may combine it with small amounts of other foods. As, for instance, a small amount of cheese or meat or eggs in creamed dishes. THE PHILADELPHIA ^ECOKD— Always Reliable THE PHILADELPHIA RECORD WAR COOK BOCK Vitamines It has been found by scientific ex- periment that a certain element of food is necessary to promote the growth of children and to maintain health in adults. This substance or substances are called vitamines. They are not fully understood by scientists, but all agree that they are most im- portant. For some time it was thought that one could take proper proportions of foods and maintain good health or grow steadily. It has been proven, however, by analysis, experience and observation that one may take the proper amount of protein, fat, carbo- hydrates and mineral matter and at the same time lose flesh or dwindle away unless a food containing vitamines is in the diet. Fortunately the amount of vita- mines taken in the daily diet does not have to be great and they are not difficult to get. For instance, a child suffering for lack of vitamines often will experience a wonderful change in a short time if given a few spoonfuls of fresh milk, or orange juice or lemon juice as the physician may ad- vise. Lack of vitamines is one reason why condensed milk is not a good food for little children. Fresh milk fur- nishes the best possible food. Butter also is good food for children because it contains vitamines. Butterine is a good food for grown people, as they can get enough vitamines from other sources. Fresh fruits and vegetables furnish them abundantly. Eggs, ce- reals, beef, peas and beans also have abundant vitamines. If grown people eat a varied diet including fruit and other vegetables besides potatoes they will get all the vitamines they need. If children have good milk, eggs, butter, fruit and vegetables they will have vitamines enough to make them grow splendidly. THE PHILADELPHIA RECORD— Always Reliable THE PHILADELPHIA RECORD WAR COOK BOOK Breakfast for an Active Man Calories 11/2 cups oatmeal (or other cereal) with sugar and cream 300 2 links sausage 200 3 corn meal muffins 250 1 medium potato 100 2 pats butter or butterine 200 Sugar and cream for coffee 150 1200 This is a high fuel value meal. A man ordinarily active would need 200 calories less. This might be arranged by reducing the amount of oatmeal and cutting out the potato. Marketing While the market basket is not a weapon that will do much to reduce the high cost of living, it is a factor that will help to secure the best pos- sible food for the family. It is be- coming more and more fashionable to carry one's market basket and go to the market, a practice the wise home- maker should encourage. By market is meant any place where all kinds of foods are sold. The advantages in going out and selecting one's food in person, are that fresh vegetables and fruits as well as fresh poultry, meat and fish may be secured more readily ; there is opportunity to secure the best that is offered for sale; one can select exactly the kind needed for the individual family; beside a greater opportunity to have variety in the family meals. The woman who markets in per- son is able to take advantage of any bargains that arise from a large stock of one kind of foods. For instance, a large consignment of cabbage may have come in, which makes it neces- sary to sell cabbage much cheaper for THE PHILADELPHIA RECORD— /4/u;a>'s Reliable V THE PHILADELPHIA RECORD WAR COOK BOOK a few days. Then there are always special sales arranged in different markets. By taking advantage of these, she is able to save considerable money. Every one should make it a point to buy seasonable goods, that is, to buy foods which are grown locally and are cheapest and best when they are ripe. Such products fluctuate in price, according to weather and sea- son, and it is only by going to market that one can profit through buying them when they are at their very best. The telephone has a legitimate place in marketing, principally, how- ever, for the ordering of staple goods and groceries, and for times w^hen it is impossible for the house- mother to do her marketing in per- son. The abuse of the 'phone for hap- hazard ordering should be resolutely discouraged by all housewives. It should be looked upon as an untidy and unreliable habit of mind to order groceries every day or several times a day. It also is unpatriotic, because the extra deliveries take men and vehicles,, which otherwise might be placed at the disposal of the Govern- ment. The housewife who knows her business does not think of ordering standard goods more than once a week, and perishable products more than twice, unless some most unex- pected development occurs, which will disturb the system and order of her household management. Checking Up Weights and Measures Accurate scales are a necessary part of the kitchen equipment, in order to check up the purchases' made. One should weigh and measure the foods that come into the house frequently, in order to see that the right weight and measure have been given. This is done, not because one THE PHILADELPHIA RECORD— Always Reliable 18 THE PHILADELPHIA RECORD WAR COOK BOOK distrusts the grocer or the dealer, but to discover mistakes. In order to do this, every bill sent with the goods should have plainly marked upon it, not only the pounds, but the ounces. This is necessary because if a mistake has been made, it can be rectified, but if meat is marked, as for instance, beef $1.75, and one does not know the pounds and ounces, one cannot tell whether a mistake has been made or not. Even if the pounds are given — four pounds plus or four pounds minus, there is no way to find out just how much was sent. In buying meats, also, all the trimmings should be sent home, because these are necessary to add to the weight of the meat in order to find just how much was bought. Many housewives also need to learn the value of fractions and to become proficient in mental arithmetic. That • is, they should know how to count in ounces and quarts. It is much easier to know just what the price should be if one remembers always that — 4 ounces equal one-quarter pound. 8 ounces equal one-half pound. 12 ounces equal three-quarters of a pound. 16 ounces equal one pound. If your dealer continues to make mistakes and you finally are convinced that he is dishonest, and not merely careless, you should report him at once to the Bureau of Weights and Measures. Moreover, you must learn that liquid measure and dry measure cannot be used indiscriminately. If your dealer is using a liquid measure to measure out such things as pota- toes, apples and tomatoes, he is not giving you full measure, and he also should be reported. THE PHILADELPHIA KECORD—Always Reliable 19 THE PHILADELPHIA RECORD WAR COOK BOOK FOOD CONSERVATION Much depends upon the proper care of foods after they reach the home. They may be ever so fresh when they come into the kitchen, but if they are allowed to stand there regardless of their perishable character, they are not only impaired in flavor, but often show an appreciable loss in quality through shrinkage. All green vege- tables or other perishable products should be placed in a cool receptacle or room, as soon as possible. Every- thing like spinach, lettuce, cress or similar greens, should be washed and placed in paper bags or clean cheese- cloth, put in the refrigerator or the coolest place in the house. Cereals and standard products, which are liable to be bothered by insects, are best kept in jars ; glass jars with glass tops and with rubber rings are fine for this purpose, because they not only keep out weevils, ants and such things, but show what they contain. Meat must be kept in a cool place, also, and if it is wrapped in waxed paper when sent from the dealer, it is better to keep that paper around the meat until one is ready to use it. Butter and milk both attract to themselves odors of all kinds, and for that reason should be placed where they are free from contaminating influence. It is never wise to put fish or cabbage near them ; in fact, the last mentioned articles should not be placed in the refrigera- tor at all, unless in tightly sealed jars or dishes. Canning and Drying Canning and drying are of great- importance in conserving foods. This subject will be taken up later in re- gard to the regular operations of can- ning and drying; it is well to note here that small portions of foods may THE PHILADELPHIA RECORD— i4/u;a>'s Reliable THE PHILADELPHIA RECORD WAR COOK BOOK be saved in this way. As, for in- stance, when a jar of vegetables or fruit has been opened, and only part used, one may heat the remainder and seal in a sterilized jar. For this rea- son it is well to have pint and half- pint jars at hand. The outside leaves of cabbage, stalks of celery, pieces of carrot and onion may be sliced thin and dried in a pan lined with paper, and placed in a jar or box to use as seasoning for soups and cream sauces. Buying in Quantities It is a much discussed question as to whether one saves money by buy- ing in large quantities. The home- maker must look over her available storeroom and decide how she could take care of things in quantity before she makes any large purchases. This applies particularly to vegetables, such as potatoes, celery, cabbage and onions, because these wither if they are kept where it is warm and dry, and they sprout if they are kept where it is warm and moist. One must have a cool, dry place to keep such articles of food properly. If not kept properly, the waste that necessarily comes will more than offset the profit of buying in large quantities. Even in buying standard foods like cereals, one must consider the room for storage. They must be kept where insects, mice and rats cannot get at them. If they are kept in a moist place they will mould. As the average house does not have a great deal of storeroom that is cool and dry, it is difficult to buy in large quantities to advantage unless there is a large family. Another point to be considered is that there must be a very careful apportionment in buy- ing in large quantities, as there is a tendency to use more than necessary, just because the food is at hand. Buy- ing in very small quantities has dis- advantages, too, because there is the THE PHILADELPHIA RECORD— Always Reliable 21 THE PHILADE L PHIA RECORD WAR COOK BOOK increased number of orders, extra de- liveries or errands, as well as losing the profit that comes from buying in moderate quantities. For instance, one may often find a package 10c. straight or three for a quarter. This means a decided saving. Again there are two packages for 25c. and one package for 13c. or 15c. Sugar usually comes two pounds for an integral price and one pound with a fraction. That is, two pounds for 17c., for instance, one pound for 8I/2C. In buying the one pound one must pay 9c., losing the one-half cent. Refrigeration Keeping food at a low temperature is the result of scientific experiment, because germs and bacteria do not thrive in a cool place. They may live there, but they do not multiply as they would in a warm, moist place. The colder the temperature, the fewer the germs (provided the refrigerator is kept clean). For that reason in buy- ing a refrigerator, it is well to take the precaution of knowing how the walls of the refrigerator are packed and how the refrigerator is put to- gether. A reliable firm will always explain to you just how deep the walls of the refrigerator are and with what kind of packing they are filled. A cheap, poorly made refrigerator may cost less in the beginning, but it is much dearer in the end, because you not only pay more for the ice con- stantly, but also lose part of your food through poor refrigeration. It is impossible, of course, to keep all the food in the refrigerator. Much can be done to conserve food by segre- gation. That is, by keeping it from touching other foods, either by placing- it in jars, crocks or kettles, or by wrapping it in wax or tissue paper. A head of cabbage, which has been part- ly used, may be kept for some time if the remaining part is wrapped in wax THE PHILADELPHIA RECORD— Always Reliable 22 THE PHILADELPHIA RECORD WAR COOK BOOK paper as soon as it has been cut. But- ter may be kept for some time if it is placed in a thoroughly sterilized crock or jar and covered with water. The care of the refrigerator or the dishes in which food is kept is most important, if one wishes to get the full value of the money expended for foods. There should be a daily inspec- tion of the refrigerator, not only to see that there is absolute cleanliness, but also to make the best use of left- overs in planning the meals. If the refrigerator is not kept absolutely clean (washed with soap and water and thoroughly rinsed, at least once a week, with a daily attention to wip- ing off any food that may have been spilled on the walls or bottom of the refrigerator) the food will not only be poor in flavor, but it may be con- taminated with germs, which will produce disease. If one knows just what is in the refrigerator, one may be able to use the remnants of foods to the best advantage, either putting them together in some one dish or combining them with other foods. ^ THE PHILADELPHIA RECORD— yt/wa^s Reliable 23 THE PHILADELPHIA RECORD WAR COOK BOOK CONSERVATION OF FUEL Scarcity of coal has pressed a les- son home to many housewives. It is absolutely necessary to get the full use of every bit of fuel v^^e have, whether this be coal, gas or electric- ity. In order to do this every house- wife must study her own range, and see how she can cook with the least amount of fuel. The very first point to remember as the best way to save fuel, is not to use it. For instance, one must plan to use the range to the fullest capacity each time and then let it rest. Plan the meals so that the greatest amount of cooking may be done at one time. For instance, when baking and using the oven, bake as many dishes as possible, even though these dishes are not neces- sarily for use that day. They may be reheated with very little trouble and fuel, when wanted. The same thing applies to boiling. Of course, one must understand to regulate the drafts and dampers in a coal range and the burners for gas or electricity. Taking up the subject of the coal range, the first thing to remember is that one must not heap up the coal in the range to the fullest capacity, then open the drafts and let the fire go until it is red hot before trying to check it. This is wrong for two rea- sons. First, to get the best results from your fuel you should not put your coal above the top of the oven. Second, if you let your fire burn until it is raging with a red-hot stove top, you cannot check it to any advantage. It has such a start that it will keep on burning rapidly. As soon as you have a good fire, well started, look to your drafts; see that the lower drafts are closed, and if your fire continues to burn rapidly, open your top drafts and check it in the pipe. The woman who pays no attention to the drafts or dampers in her coal range will THE PHILADELPHIA RECORD— Always Reliable 24 THE PHILADELPHIA RECORD WAR COOK BOOK burn twice as much coal as the woman who studies the drafts of her range, checks it before the fire is raging, also sees that the drafts are all closed be- . fore she leaves the stove at mealtime. When using a gas range, never turn on the gas until the match is lighted. Then, when boiling anything, turn down the light until it is just high enough to keep the kettle boiling, be- cause after the water begins to boil it cannot be heated to any greater de- gree. You may have your fire on full, but you will only be wasting your gas. The same care refers to the gas oven when baking. Of course, one must heat the oven before the food is put into it, and there are certain rules to remember about that. For a quick oven light both burners about 10 minutes be- fore needed. For a moderate oven have both burners half on for the same period. Then when putting the food into the oven, one should remem- ber that in baking bread and cakes the burners should be turned down right away; in baking meats "after 10 or 15 minutes the burners should be turned down. In baking, custards, bread, cakes and similar things, one may turn out the burners entirely 10 or 15 minutes before the cooking is complete. Some prefer, in baking cake, to turn out the burners for 10 minutes as soon as the cake has been put in. Then, after that period, re- light the burners and turn them low. In baking anything, remember to turn out the burners before taking out the dishes in the oven. It is a distinct waste of gas or electricity to have the burners going for two or three minutes after the food has been re- moved. In boiling one should remem- ber to turn off the burner before the kettle is removed from the fire. These are small points, but if they are al- ways kept in mind a considerable sav- ing of fuel will ensue. THE PHILADELPHIA RECORD— yl/u;a>'s Reliable THE PHILA D ELPHIA RECORD WAR COOK BOOK In addition to knowing how to regulate the draft and the burners, one should make a study of devices that will save fuel. The very best one, of course, is the fireless cooker. This is not only a fuel saver, but a time and labor saver as well, and no housewife should be without one. Next to this comes the portable oven, which may be set over one burner, and in this way an entire meal may be cooked — a roast with potatoes in the pan may be cooked on the lower shelf, a pudding and a vegetable on the second shelf. If you have never tried baking your beets and carrots you should experiment. They are much sweeter cooked that way and none of the mineral matter is lost. A steamer also saves fuel in the same way. Every bit of the meal may be cooked over one burner of the gas or coal oil stove. One may have a meat dish, potatoes, green vegetable, pud- ding or fruit steamed at the same time. Such vegetables as dandelions, spinach, celery or asparagus are much better steamed than boiled, and then again all the mineral is saved, not a bit passes out through the drain pipe of the kitchen sink, because there is no liquid to be thrown away. In the winter time when one has the coal range in the kitchen for heating purposes as well as cooking purposes, one should make use of the oven to the best advantage all the time. Fruits and vegetables that will re- quire long cooking, such as dried peas, beans and cereals like oatmeal and hominy, may be cooked in the oven at any time by putting them in a cas- serole or earthen dish with a cover and letting them cook over night and all day. These are but a few points to remember in fuel conservation.. The woman who wishes to do her duty will experiment for herself. THE PHILADELPHIA RECORD— Always Reliable THE PHILADELPHIA RECORD WAR COOK BOOK FOOD PREPARATION Good Recipes One of the necessary factors in pre- paring attractive, nutritious meals is to have a collection of good recipes. By good recipes is meant recipes which are accurate in measurement, simple in arrangement and full enough to give the necessary infor- mation in regard to the different steps taken in preparing the dishes. Careful Measurement The vital point is accurate measure- ment. It is possible for some good cooks to prepare meals without meas- suring the ingredients carefully, but if the history of the family were told accurately, one would find that some- times the dishes vary in appearance and taste. The experienced cook does, of course, become so familiar with measuring foods that she can almost tell the exact measurement, yet at times she will make a mistake with the result that the food, while it may be good, has not reached its full per- fection. For that reason all measure- ments should be exact and level. It is not possible always to measure by the eye a rounded table or teaspoon of baking powder or soda; butter the size of an egg or walnut does not mean the same thing to all minds. For that reason it is best to go by the level measure. A second point about new recipes is that the wording should be plain so that it cannot be misunderstood. If you do not quite understand the man- ner and you do not know that it is a tested recipe, it is better to use a small quantity in trial, lest the whole amount of food be wasted. When one has made the measurement exact or level, then careful attention should be paid to directions. See that you understood exactly what is said, and not what might have been said. THE PHIUDELPHIA RECORD— >l/u>a>s Reliable 27 THE PHILADELPHIA RECORD WAR COOK BOOK Planning Meals on Time To secure the best results from the food and the recipe, as well as the truest economy of time and money, one should always plan the meals in plenty of time. The last minute hur- riedly scrambled together meal never is satisfactory to the palate nor to the pocketbook. By planning the meals carefully with a general outline for the week, leaving details to be ar- ranged every day, one can secure the best results. It is impossible to work out an exact menu list for every bit of food during the entire week, be- cause chance visitors or absence of the family from some of the meals may either increase or decrease the food supply on hand. One must make use of everything in the house, but with the general outline it is quite possible to change the daily details, so as to use left overs or combinations of food. It is not only wise to plan the meals in time, but they should be started in time as well. Breakfast very often should be begun the night before and dinner early in the morning, when foods are to be used which require long cooking. A tireless cooker is in- valuable for such purpose, but where one is not at hand, good use may be made of the double boiler, the cas- serole or earthen dishes. For in- stance, one may start the cereal the day before and leave it in the double boiler over night, so it just has to be warmed up in the morning. One may cook cereal or fruit or vegetables, such as dried beans or peas, which require long cooking in a casserole in the oven of the kitchen range in cold weather. Apples or prunes cooked in this way are particularly delicious. They may be put in the night before, and be ready for breakfast in the morning". Nearly all vegetables are better if they have slow cooking. The two exceptions to this, however, are THE PHILADELPHIA RECORD— /l/u^ays Reliable 28 THE PHILADELPHIA RECORD WAR COOK BOOK potatoes and cabbage. When cooking the meal it is just as important to plan when the preparing of the meal is to end as when it is to begin. That is, one must study the different foods to be cooked, so that they will come out at the right time for serv- ing. Many foods that are cooked and then set aside to wait for other things to be done lose in appearance and flavor. It is best to arrange matters so that the things which require long cooking can be started, then the table may be set, serving dishes arranged, salads made ready, dessert prepared and the fresh vegetables put on, in order that everything will come out just right at the same time. This will also avoid hurry on the part of the one who is preparing the meal, and will let her give her full attention to each thing in order. Menu Making Knowing food values, what kind of foods to combine and how much to select are the first requisites in plan- ning the menu. The three things to keep in mind are that one must have a protein food, a fat, a starchy vege- table, a succulent vegetable and a sweet, in order to get all the elements necessary to give the proper amount of fuel to the body. Knowing the foods from which these are obtained, one may have much more variety in the meals served. The following menus are given to show some com- binations that may be made in fol- lowing the above rules: BREAKFAST Rhubarb Conserve Barley Cereal Frizzled Beef War Bread Toast Milk, Cocoa or Coffee LUNCHEON Corn Fritters Cream Potatoes Pears Oatmeal Wafers Tea or Milk THE PHILADELPHIA RECORD— >l/u;a3's Reliable THE PHILADELPHIA RECORD WAR COOK BOOK DINNER Tomato Soup Mock Duck Currant Jelly Riced Potatoes Salsify Lettuce Salad Corn Pone Plum Tarts Demi-Tasse BREAKFAST Apricots Oatmeal Tuna Fish Patties Corn Flour Muffins Milk, Coffee, Cocoa LUNCHEON Potato Chowder Buckwheat Muffins Canned Raspberries Tea, Milk DINNER Vegetable Consomme Italian Hash Buttered Beets Apple and Celery Salad Orange Ice Oatmeal Cookies Demi-Tasse BREAKFAST Orange Corn Cereal Scrapple with Fried Apples Milk, Cocoa or Coffee LUNCHEON Cream of Pea Soup Omelette with Tomato Sauce Baked Potato Fruit Tea, Milk DINNER Tomato Bisque ■ Planked or Baked Shad Mashed Potatoes String Beans Cabbage and Pepper Salad Tapioca Cream Graham Rolls Demi-Tasse THE PHILADELPHIA RECORD— >l/u;o>'s Reliable THE PHILADELPHIA RECORD WAR COOK BOOK SERVING THE MEALS If we are to get the best results from the food we eat we must pay attention to the manner in which the food is placed upon the table and to the habits of the family sitting around the table. In early times primitive man ate alone, in a manner, too, that would not appeal to us now. He did that because he looked upon every man as his enemy. This fear prevailed even at the time when the Roman Empire dazzled the world with sumptuous en- tertainment. Official tasters were necessary to show that the food con- tained no poison before the guests were asked to partake of the feast. Religious ceremonies, particularly the Feast of Passover, did much to make the common table the habit of eating together safer, and therefore more common. Greek civilizatio.., the civilization that flowered so wonderfully along all lines, had the highest ideas about serving and eating meals. They followed a very definite order of serv- ice and made special provision for mental food through the interchange of ideas, as one authority says: "The supper was so ordered that there was convenient time between courses for agreeable conversation and at such times it was unlawful to mention any disastrous circumstances." That last statement ought to sink into the minds of parents. It should be the rule that nothing unpleasant, which brings to the mind unpleasant images, should be mentioned at the table. The family table should be made the brightest and best place in the home. The family meal should be made as attractive as possible, for too often it is the only time when all the family is together. It is well worth THE PHILADELPHIA RECORD— /I /tfays Reliable THE PHILADELPHIA RECORD WAR COOK BOOK while to give attention to the appear- ance of the table, to serving the meals properly, and to making an effort to have one interesting thing at least to tell while at the table. Finally there must be co-operation between the members of the family. Every one should try to be on time, to observe the small courtesies, and to remain through the entire meal. The American habits of hurriedly bolting food without stopping to chew it, of jumping up from the table after gobbling down enough food to satisfy the pangs of hunger and then grab- bing hats and getting out is consid- ered a proof of American energy and efficiency. There is no loss of time at the family table and this seems to be something to be proud of instead of being, as it actually is, a mark of selfishness and a menace to the health. All our scientists agree now that digestion is best accomplished when the food is eaten slowly and chewed thoroughly, and when the mind is pleasantly occupied. A good digestion will do more toward getting work done than any amount of hurry and scurry. A good digestion is the foundation of a good disposition. Most women realize in a vague way the truth of the above remarks, but sometimes the preparation of a meal in addition to the other work that has to be done leaves little energy for serving the meal. Yet a very ordinary meal may be made attractive by a clean cloth, orderly arrangements of knives, forks and spoons and suitable dishes. Pretty dishes are made in the cheaper grades now, so that no one need be without them. A little care in handling them will keep them free from chips. Tray cloths and doilies, which are easier to keep clean, may be used instead of tablecloths, and even a child may be trained to put on the knives, forks and spoons THE PHILADELPHIA RECORD— /l/u^a^s Reliable THE PHILADELPHIA RECORD WAR COOK BOOK in the right place and to lay them straight. A simple vase of flowers, a pot of flowers placed in the centre of the table adds much to its appear- ance. And one need not go far for these. Even a tiny back yard will furnish enough flowers for the table in summer and keep the ferns grow- ing for winter. The dining-room itself should be made cheerful with a light paper such as tan, warm gray or yellow. The latter is particularly good for the dark dining-rooms that abound in most of our cities. Plain, simple furniture, with no display of china or silver on sideboard, china closet or serving table, is an evidence of good taste and also is easy to keep clean. Where there are servants in the home one may well follow the formal Russian style and have the plates filled by the attendants and brought in to the table. But even then this style of service is only used for 10- or 12-course dinners. The rest of the time the English service is used, which requires that all the plates be filled at the table. The usual custom is to have a compromise of the Rus- sian and English. Some courses are served from the kitchen or serving table and some from the table. The • waitress passes the filled plates. An illustration of this style is as follows : Chicken Bouillon Croutons Olives Roast Veal Browned Potatoes Spinach Rolls Tomato Jelly Salad Cheese Wafers Strawberry Shortcake Coffee The bouillon is brought in cups from the kitchen. At the end of that course the roast, potatoes and spin- ach are placed before the host, who fills the plates. The waitress places the plates before the guests. THE PHILADELPHIA RECORD— yi/i^a^s Reliable THE PHILADELPHIA RECORD WAR COOK BOOK In the salad course the salad is placed on the plates by the hostess. The dessert is served from the kitchen. With the serious conditions that confront us on account of the great war we are doing with much less serv- ice and simplifying our menus. This is not only a patriotic duty, but also a blessing in disguise. We will have more time to enjoy life when we are free from so many useless customs. For the woman who does her own work the service should be simple, of course. It is folly to attempt things on an elaborate scale. Neither is it in good taste even when we are not at war. The table should be in the centre of the room. The cloth should be straight and smooth. The silver, nap- kin and plate belonging to one cover, or for one person, should be placed equally distant from the edge of the table. This is usually one inch. Silver is placed, as a rule, in the order in which it is to be used. Two exceptions to this rule are the oyster fork, which is placed at the right of all the silver, and the dinner knife and fork, which are placed next to the plate. If the number of dishes require much silver it is best to place the sil- ver for the dessert when that is served, which will do away with dis- playing too much silver at one time. The usual cover for each person consists of the plate, silver, bread- and-butter plate, napkin and glass.- These should be placed 20 inches apart. When a family dinner is served (and all dinners should be in this style when the housewife does her own cooking) the silver, napkin, THE PHILADELPHIA RECORD— Always Reliable THE PHILA D ELPHIA RECORD WAR COOK BOOK glass and bread-and-butter plates are placed for the cover. The plates are set in front of the head of the family. Knives with cutting edge toward the plate are laid at the right. Forks with tines up are at the left. Enough space should be left between them for the plate, even if it is not there. The water glass is at the end of the knife. The bread-and-butter plate comes at the left, above the forks, with the butter spreader either on it or at the right of it. The napkin should be at the left of the forks. Salt and pepper shakers should be placed between every two covers or at the corners of the table. Covered asbestos mats for hot dishes should be placed in front of the server and at each side, according to the number of hot dishes, and serv- ing spoons, knives and forks should be placed near the server. Extra silver for the dessert should be on a side table near the housewife. An important point to keep in mind when the housewife cooks and serves the meal is to arrange things so that she does not have to leave the table often when serving the meal. If there is a daughter in the home she can remove bouillon cups or soup plates while the housewife brings in the main course. But otherwise it is better to do without soup and serve a main course and salad course without cleaning the table. The plates may then be passed to the housewife, who will set them on the serving table or side table, remove the meat and vege- table dishes, return and serve the des- sert from the side table. Each in- dividual will modify this service to THE PHIUDELPHIA RECORD— A/u^ays Reliable THE PHILADELPHIA RECORD WAR COOK BOOK meet her own problems. But if she keeps simplicity, order and beauty in mind she will make her table a joy to her family and friends. Class Diagram Showing Arrangement of Silver 1 Fruit spoon. 2 Oyster fork. 3 Bouillon spoon. 4 Fork for entree. 5 Dinner knife and fork. 6 Salad fork. Menu Showing Use of Silver Grapefruit — Fruit spoon 1 Bouillon — 3 Gherkins Oysters on Half-Shell— 2 Barley Bread Sandwiches Creamed Chicken in Ramekins — 4 Pork Tenderloin — 5 Horseradish Sauce — 5 New Potatoes Fruit Salad, Cream Dressing — 6 Rolls Cheese Balls Spanish Cream Honey Drop Cakes Coffee After the salad has been served the table is cleared for dessert. Then the spoons or forks or necessary silver are placed on the table with the dessert. THE PHILADELPHIA RECORD— yl/u^a^s Reliable 36 THE PHILADELPHIA RECORD WAR COOK BOOK THE FIRELESS COOKER The fireless cooker has. a real value to the busy woman, particularly the mother who has to provide for a num- ber of rather small children, children who cannot help much in superintend- ing the cooking. It gives such moth- ers an opportunity to go away from home feeling safe about the cooking and also comfortable in mind in re- gard to a good hot meal ready to be put on the table without flurry and hurry when she comes home from shopping. There is an economic value, too^ for vegetables, cereals and meats which require long cooking usually are inexpensive unless too much fuel, has to be used in cooking them. More than that, the slow cooking gives many things (especially stews and chickens) a particularly good flavor. Indeed, slow cooking improves the flavor of many things. One may use . the fireless cooker for preserving and canning. It is well worth while ex- perimenting with in summer. Cabbage, onions, corned beef, or anything else that seems to give a strong (and to some unpleasant) odor may be cooked without offending deli- cate nostrils. The fireless cooker also* is a boon to the woman who has to use her range in the summer and to> the woman who lives in the country or suburbs and wishes to be out in her garden or looking after the chick- ens. She can go out without fearing her dinner will boil dry and burn up. Originally the fireless cooker idea came from Norway, where for many years it has been the custom to put the pot containing partially cooked food into a box and surround it with hay or straw in such a way that it retains the heat for the longest pos- sible time. The cooking goes on and THE PHILADELPHIA RECORD— ^l/u^a^s Reliable 37 THE PHILADELPHIA RECORD WAR COOK BOOK does in five or six hours or a little longer what is done in two or three with a higher temperature. Not only does this save fuel, but it also pre- serves and conserves the juices and flavors of the food more than when it is cooked on the top of the stove or in the oven violently. Herein lies all the science involved in the idea. But the hay gets broken up from continued use and becomes dirty and "messy" unless frequently changed. Hence the manufactured fireless cookers now on the market in this country. They depend on exactly the same principle as the hay box, but they are so made that they can be kept clean. More than that, the aluminum lining and vessels do not rust, and, finally, by having the box made entirely of metal it is possible to put in it a heated disk, which keeps the heat higher and for a longer time, until it is possible to roast and even to bake bread in the fireless cooker — something which was not attempted in the hay box. Whether there is any saving of fuel in the use of the heated disk would probably take scientific measurements to determine. Farmers' Bulletin No. 771, United States Department of Agriculture, Washington, D. C, gives full direc- tions for making a fireless cooker, and has recipes as well. This Bulletin is free. THE PHILADELPHIA RECORD— i4/u;ays Reliable 38 THE PHILADELPHIA RECORD WAR COOK BOOK BREAD War Bread If home-makers are to do their part in helping- the Government at this critical period, they must use their in- genuity in every possible v^^ay to make use of other cereals in place of wheat. If you bake your bread, use all the wheat flour substitutes that you can. These are : Corn flour, cornmeal, hom- iny, rice, potato and barley flours. There are other substitutes, but these are the ones that may be obtained in our markets. Feterita flour is a Hawaiian flour which is used on the Pacific coast, as in California. Sweet potato flour is used in the South, as is also Soy Bean flour, but these flours cannot be obtained in any quantity here. If you use yeast in baking your bread, you must have enough wheat flour to furnish the gluten necessary to make it rise. No other flour except rye furnishes that amount of gluten, the sticky mass that makes it possible to hold the gas bubbles that produce light bread. For that reason it is im- possible to make a light yeast bread of cornmeal, corn flour, rice flour, po- tatoes or hominy when used half and half, that is — 50-50. You can use one- quarter of other flours to three-quar- ters wheat flour and have good results with yeast. One may even add pota- toes, cornmeal and rice to a mixed corn flour and wheat flour and secure palatable bread, though it will not be as light as the three-quarters wheat and one-quarter substitute mixture produces. In making bread with bak- ing powder it is different. One may use cornmeal and corn flour half and half with wheat and have splendid muffins, batter cakes, corn bread and baking powder bread. You must keep this distinction clearly in mind if you wish to have good results, otherwise THE PHILADELPHIA RECORD— Always Reliable 39 THE PHILADELPHIA RECORD WAR COOK BOOK you will waste your material. WITH YEAST YOU MUST USE MORE WHEAT FLOUR THAN WITH BAKING POWDER. Substitute Recipe You can take your regular recipe for making bread and use from one- quarter to one-third corn flour in place of wheat flour and make a per- fectly delicious white bread, or you can substitute one-third barley, rice, oat or potato flour and have a good, light bread. For instance, with the bread mixer, taking in proportion of one quart liquid to three quarts of sifted flour, you can use one quart of corn flour and two quarts of the wheat flour. You can also use one quart corn flour, one quart barley flour and one quart wheat flour. This, however, will not make quite as light a loaf as the corn flour and wheat flour bread. In making muffins and batter cakes, a splendid combination is one-half corn flour, one-fourth bar- ley flour and one-fourth wheat flour. Buckwheat cakes — two-thirds buck- wheat and one-third wheat flour, or one-third buckwheat, one-third corn flour and one-third wheat flour. In using cornmeal, one may use half (V2) and half (1/2) of the cornmeal and wheat flour, either for muffins or batter cakes. Corn flour is the finest substitute that we have in place of wheat flour. It is more nourishing than cornstarch, and for that reason cornstarch should not be used in its place in bread. It is easier to mix than cornmeal. It can be used in yeast bread, in baking powder bread, in cakes, pies and puddings, in soups and gravies. The splendid part is that it can be mixed half and half for pies, cakes, puddings, soups and gravies. Mixed one-quarter and one-third for breads, it is always ready to use. Every time you use a THE PHILADELPHIA RECORD— /l/u^a^s Reliable 40 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 41 THE PHILADELPHIA RECORD WAR COOK BOOK bit of flour you save from one-quarter to one-half of your wheat flour. You do not need to change your recipes for corn flour in using it in these pro- portions. By using soft corn breads you need no wheat flour at all. Spoon corn bread is an example. Foundation Bread Recipe One quart of liquid to three quarts of sifted flour is the general rule. This is the same whether you use milk, milk and water or just water for the liquid. The liquid should be put in first, the seasonings added and then the flour. If you use milk it should be scalded first and cooled before using. All flour is to be sifted and measured after sifting. The following recipe will make four loaves of bread if a bread mixer is used. Crumble a cake of compressed yeast and put in a quart measure to- gether with one tablespoon sugar, one tablespoon salt, two tablespoons butterine or lard. Add enough milk or milk and water to fill the measure and turn into bread mixer. Add three quarts of flour. Turn the crank of the mixer for 10 or 15 min- utes. Cover and set in a warm place to rise. It should double. Then run a knife around the edge of the dough to free it from the pail. Turn the crank until the dough forms a ball around the kneading rod, lift out dough and rod together, push off dough onto your molding board, cut in four pieces and put in pans to rise. Bake in a fairly hot oven. In the above recipe one may use one quart corn flour, one quart rye or graham flour, one quart wheat flour. If oatmeal, cornmeal or potatoes are used as a substitute, then it is THE PHILADELPHIA RECORD— /l/u;a3's Reliable THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /l/u;aj's Reliable 43 THE PHILADELPHIA RECORD WAR COOK BOOK better to use the old-fashioned way of kneading with the hand, unless you are an experienced bread-maker. Cornmeal should be cooked, well beaten and cooled before the dis- solved yeast is added. Weigh the cornmeal and flour and use one-half the liquid in which to cook the corn- meal. An unexperienced cook should not try cornmeal as a substitute in making yeast bread. Another way in which every one can help save the wheat is to eat at least one slice of bread less each day and replace that slice by eating more of the foods that are rich in carbohy- drates. If you usually eat two slices of bread at dinner, take a second help- ing of potatoes and gravy instead of the other slice of bread. If you eat less bread and more milk gravies, to- gether with such things as rice, hom- iny or potato croquettes, you will get all the food values that you would have in your slice of bread and you will have saved the wheat. Barley Bread 4 cups whole wheat flour. 2 cups barley meal. 1 cup water. 1 cup milk. 2 tablespoons molasses. 1 teaspoon salt. y^ yeast cake. Boil milk and water and cool; add molasses, salt and yeast mixed with a little cold water ; stir in flour and bar- ley meal which have been sifted to- gether. Knead to a soft dough, add- ing more flour, if necessary. Cover and let rise until the mixture is double its bulk. Knead a second time, form into loaves, place in well greased pans and let rise a second time until dough has very nearly doubled its bulk. Bake in a hot oven from one-half to one hour, depending upon size of loaves. THE PHILADELPHIA RECORD— /l/u;a3's Reliable 44 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— i4/u;a3's Reliable 45 THE PHILADELPHIA RECORD WAR COOK BOOK Baking Powder Biscuits 1 cup of wheat flour. 1 cup com flour, 4 teaspoons baking powder. V2 teaspoon salt. 2 tablespoons vegetable fat. % cup of milk. Mix the dry ingredients, sift and work in the fat little by little. Then add the liquid gradually so that it will make a dough that can be rolled out easily. Roll on a floured board, 1/2 inch in thickness. Cut with biscuit cutter and bake in a hot oven 15 to 20 minutes. To save time these biscuits may be pinched off like rolls and baked just like regular biscuits, but a little more liquid may be added so that the dough can be dropped from a pan into a baking tin. This saves the work of getting out the rolling pin and bread board, washing them and putting them away. Corn Flour Muffins 1 cup corn flour. V^ cup barley. V2 cup wheat flour. 2 tablespoons sugar. 2 tablespoons fat. 1/^ teaspoon salt. 1 cup milk. 1 egg. 3 teaspoons baking powder. Mix ingredients, add egg and milk, bake in muffin pans 25 minutes, mod- erate oven. Cornmeal Dumplings y<2, cup wheat flour. 2 cups of cornmeal, 3 teaspoons baking powder. 1 teaspoon salt. Boiling water, flour for dredging. Mix the meal and salt; pour boil- ing water over the meal and stir thor- oughly, using water enough to make THE PHILADELPHIA RECORD— /l/ioays Reliable 46 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /l/«;a>'s Reliable 47 THE PHILADELPHIA RECORD WAR COOK BOOK a thick paste. Form portions of paste into flat dumplings about 2 inches in diameter. Have ready a kettle of boil- ing water and drop the dumplings in carefully, cover and cook 20 minutes. They are improved by being boiled v^^ith a ham bone or a small piece of salt pork. When you have dumplings do not serve corn bread with that meal. Noodles, macaroni and rice all take the place of bread. Graham Loaf V2 cup brown sugar. 1/2 teaspoon salt. 11/^ cups buttermilk. 1 teaspoon soda. 2 cups graham flour. 1 cup corn flour. 1 scant cup currants or raisins. Mix dry ingredients together, ex- cept soda ; dissolve soda in buttermilk, pour on flour mixture and beat well. Bake in moderate oven. Griddle Hominy Cakes 1 cup wheat flour. 14 cup com flour. 1 cup milk. 1/2 cup cooked hominy, chopped. Mix and sift the dry ingredients. Add slowly the milk with beaten egg, then the hominy. Fry on hot griddle. Any cold cereal may be used in place of hominy. Griddle Cakes — War Time 1 cup of wheat flour. 1 cup of barley flour. 1/2 teaspoon salt. 1 teaspoon of cooking oil. 1 egg. 1 cup com flour (not cornmeal). 3 teaspoons baking powder. ' 1 tablespoon corn syrup. 2 cups of milk. THE PHILADELPHIA RECORD— /l/wa^s Reliable 48 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— i4/u>a>'« Reliable 49 THE PHILADELPHIA RECORD WAR COOK BOOK Mix dry ingredients and sift, add beaten egg to milk and pour on fresh mixture, beat thoroughly and add oil. Cook on well greased hot griddle. The egg may be omitted if desired. In that case use more baking powder. In using a less number of eggs in any recipe, add one teaspoon baking powder for each egg omitted. The food value will be less, however. Molasses Corn Cake 1 cup cornmeal. 34 cup flour. 3V^ teaspoons baking powder. 1 teaspoon salt. 14 cup molasses. 1 cup milk. 1 egg. 1 tablespoonful melted fat. Mix just as for Griddle Cakes, bake in a rather shallow well greased pan. Nut Bread 2 cups Graham flour. 1 cup corn flour. 1 cup molasses. IV2 cups sour milk. 1 teaspoon salt. 1 teaspoon soda. 1 cup chopped nut meats. Mix and sift ingredients, adding moisture and the nuts last. Bake one hour in a greased bread pan in a mod- erate oven. Potato Rolls 1 cup mashed potatoes. 1 cup sweet milk. 2 tablespoons sugar. 14 cup lard. 1 egg. V2 cake compressed yeast. Pinch of salt. Mix sugar, lard and egg together, add milk, yeast dissolved in a little warm water, potatoes, salt and flour THE PHILADELPHIA RECORD— /l/uJays Reliable 50 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 51 THE PHILADELPHIA RECORD WAR COOK BOOK (14 corn flour and % wheat flour). Let raise over night and bake in muf- fin pans. Potato Cornmeal Muffins 2 tablespoons fat. 1 tablespoon sugar, 1 egg, well beaten. 1 cup milk. 1 cup mashed potatoes. 1 cup cornmeal. 4 teaspoons baking powder. 1 teaspoon salt. Mix in order given. Bake 40 min- utes in hot oven. This makes 12 muf- fins. They are delicious. Potato Bread 5 well packed half-pint cups mashed potatoes. 1% quarts of sifted wheat flour. 1 pint sifted corn flour. 11/2 tablespoons salt. 2 tablespoons sugar. 2 cakes compressed yeast. 4 tablespoons water. To five (5) well-packed half -pint cups of the mashed potatoes (warm, but not hot) add the yeast which has been dissolved in four (4) tablespoons of lukewarm water. Add salt, sugar and 1/2 pint of sifted wheat flour. Mix thoroughly and let stand until it becomes very light, which will take, ordinarily, two hours if kept in a warm place. Add the rest of the flour, both wheat and corn flour, kneading thoroughly until a firm, smooth, elastic dough has been formed. If the dough seems very stiff, do not add more water because there is water in the potatoes which will soften the dough as it rises. Set aside in a warm place until the dough is three times its size, which will take about an hour and a half. Divide the THE PHILADELPHIA KEQOKD—Always Reliable 52 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /l/u;ays Reliable THE PHILADELPHIA RECORD WAR COOK BOOK dough in four parts, mold them sepa- rately and put to rise in warm, greased pans. When double in size, bake 45 minutes in a moderately hot oven. Spoon Bread 2 cups corn meal. 1 teaspoon salt, boiling water. 1 tablespoon fat. 2 eggs. 1 pint buttermilk. 1 teaspoon soda. Scald meal and salt with boiling water enough to make a soft dough. Add fat, yolks of eggs, buttermilk and soda. Beat well. Fold in beaten egg whites. Put in buttered baking dish and cook 45 to 60 minutes in a mod- erate oven. Serve from dish with spoon. ^ THE PHILADELPHIA RECORD— /4/u;ays Reliable 54 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable THE PHILADELPHIA RECORD WAR COOK BOOK SOUPS AND SAUCES When once the habit of making a white sauce has been formed, a great step forward has been taken in utihz- ing left-overs, as well as extending foods to make them go further, a point that will be appreciated by the prac- tical housewife who knows what it means to have an unexpected guest when there is just enough food to go around for the family. By means of white sauce one may either add to the meat dish of the meal, increase the amount of the vegetable or add a new course, such as soup, for instance, be- cause white sauce is really the founda- tion of our cream soups. Another point that is important to remember in making cream soups and white sauce is that the sauce also increases the nourishment in the meal because of the milk, flour and butter that are needed to make them. This is forgot- ten too often. Milk, flour and butter really make a well-balanced food, al- though milk contains all the elements necessary for grown people. The point to remember in making white sauce is that blending of the fat and flour must be well done before the liquid is added, and then the liquid must be added slowly to prevent lumps. One may blend the flour and fat and beat in the milk and heat the white sauce with little fear of lumps or curdling. Foundation Recipes For White Sauces and Soups (With Vegetables or Pulp Soup) Thin white sauce, 1 quart liquid, 4 tablespoons flour, 4 tablespoons but- ter or fat, V/2 teaspoons salt, few grains pepper. Medium. White Sauce — 1 quart liquid, 8 tablespoons flour, 6 to 8 tablespoons butterine, 2 teaspoons salt, few grains pepper. THE PHILADELPHIA RECORD— /l/ioa>'s Reliable 56 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 57 THE PHILADELPHIA RECORD WAR COOK BOOK Thin Soup — 1 quart liquid, 2 table- spoons flour, 2 tablespoons butterine, V2 to % cup of pulp, 1/2 teaspoon salt, few grains pepper. Thick Soup — 1 quart liquid, 3 table- spoons flour, 3 tablespoons butterine, 1/2 to 1 cup of pulp, 1/2 teaspoon salt, few grains of pepper. In making the white sauce, milk should be heated, the flour for thick- ening mixed with a quarter of a cup of cold milk, beaten quickly with an egg beater, and then added to the scalded milk. After ten minutes' cook- ing it is ready to be poured into jars. This will keep two or three days and may be used as needed. Clear Soups It is not difficult to make other soups besides milk and cream soups provided one will give the matter of bones, trimmings and coarse vegeta- bles some attention. When buying meat insist upon having all bones and trimmings sent home. Cut off all par- ticles of fat so that these may be fried out for drippings, and then cook bones and trimmings in a soup kettle (a granite or porcelain lined stew pan will do for a small family). Add to this kettle the outside leaves of cab- bage, cauliflower, or lettuce, or any small pieces of onions, carrots, or tur- nips that may be at hand; Cook slow- ly and strain. Let the stock cool and remove any fat that may cake on top. The stock will form the base for many kinds of soup. For a consomme a little meat should be cooked in the stock and then removed to be used later. To clear the stock for consomme, add all the seasonings first and then clear with eggshells or part of the white of an egg. Consomme is good for an ap- petizer in cold weather, but as some- one has said, "is only the ghost of some good food," so do not depend on it for nourishment. THE PHILADELPHIA RECORD— /l/uJa^* Reliable THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— ^l/u^ays Reliable 59 THE PHILADELPHIA RECORD WAR COOK BOOK Be sure to remove all fat from soup stock. For this purpose it is best to cook it the day before it is to be used. With this stock as a base the housewife may have any number of soups, Julienne soup by adding car- rots, turnips and string beans, cut in long, thin slices. Egg soup by stirring a well-beaten egg into the hot stock, cheese soup by adding grated cheese and a dash of nutmeg, and so on. Cabbage and Potato Soup y^i pint boiled cabbage, finely minced. 3 medium-sized potatoes. 11/^ level tablespoons butter, drip- pings or other fat. 1 teaspoon salt. i/i, teaspoon pepper. 11/2 pints milk, whole or skim, or milk and water, boiling hot. Peel the potatoes, cover with boil- ing water and cook until tender, usu- ally 30 minutes; pour off the water and mash until fine and light. Add the cabbage, butter or other fat, and seasoning, then slowly add the hot milk or milk and water, and boil up well. If a thinner soup is required the amount of milk or milk and water can be increased. If liked, an onion cut up fine and cooked in a little water may be added or grated cheese may be served with it. Kale, turnips or a mixture of vegetables can be sub- stituted for the cabbage, if desired, and this is a good way to use up left- over vegetables. Corn Chowder One cup of corn, 1 quart milk, 1 medium onion grated, 4 tablespoons butterine, 3 tablespoons flour, 1 tea- spoon salt, cayenne pepper, celery salt or bit of celery leaf, 1 egg slightly beaten. Canned or cooked corn, preferably put through the food chopper, may be used, or corn may be grated from the cob. THE PHILADELPHIA RECORD— Always Reliable THE PHIUDELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— i4/u;ays Reliable 61 THE PHIUDELPHIA RECORD WAR COOK BOOK Heat milk, onion, corn and season- ing together slowly in a double boiler. Thicken with butter and flour, cook- ing over direct heat until the mixture boils, and 15 to 20 minutes longer over hot water to develop flavor. Take chowder from fire, cool slightly, stir a little into the beaten egg and add this egg mixture to the hot chowder, stirring constantly. The egg thickens the chowder and improves its color, flavor and food value. Oatmeal Soup Two cups left-over cooked oatmeal, 2 cups boiling water, 2 cups milk, 3 tablespoons butter, slice of onion, 1/2 to IV2 teaspoons salt, cayenne pepper, few gratings of nutmeg, few gratings lemon rind (if desired). Sim- mer oatmeal and boiling water to- gether until changed almost to a jelly and reduced to about three cups (one to two hours required). Strain through a fine sieve, stir in gradually the cold milk and heat slowly with the onion, salt, pepper and butterine. Add a suspicion of nutmeg and grated lemon rind, and extra salt if required. This rule makes six generous portions. Cream of Potato Soup Three potatoes or II/2 cups cold mashed potato, 1 cup water in which potato was cooked, 1 quart milk, 3 tablespoons butter, II/2 tablespoons flour, 2 thick slices of onion, 1 table- spoon chopped parsley, IV2 table- spoons salt, bit of bay leaf, pepper. Peel potatoes, cut them in small pieces and cook till very soft in a small quantity of boiling salted water. Drain and mash; use one cup of the potato water for the soup. Scald milk with onion and the bay leaf ; re- . move these seasonings and add the hot mashed potato and the potato water. Bind with butterine and flour and sea- son. Strain if necessary, and sprinkle in the chopped parsley just before serving. THE PHIUDELPHIA RECORD— i4/ii;ays Reliable 62 THE PHIUDELPHIA RECORD WAR COOK BOOK For Clippings THE PHIUDELPHIA RECORD— A/uJa^s Reliable 63 THE PHILADELPHIA RECORD WAR COOK BOOK HINTS ABOUT COOKING FISH Clean fish thoroughly and see that it is fresh. If frozen fish is used, cook as soon as thawed out. To boil fish, add one-half teaspoon salt, one table- spoon vinegar to each quart of water. The salt gives the flavor, the vinegar keeps the flesh of the fish firm and white. Have the water warm, but not boihng. If you have no fish basket, put cheesecloth or an old linen napkin m the kettle, and place fish on this, so that you can remove it without having it break to pieces. Baked fish may be either stuffed with a filling made as for poultry or the fish may be split down the back. A tin fish sheet is an excellent thing for baking fish. If this is not at hand, one may place strips of clean cotton cloth under the fish, in order to re- move it easily after it is baked. In frying fish the pieces should be wiped dry, seasoned, dipped in egg and cracker crumbs and fried a light brown. In sauteing fish the pieces may be rolled in flour or cornmeal, and fried in drippings until a light brown on each side. Small fish should be rolled in flour — some prefer cornmeal — and then fried a crisp brown, using plenty of fat. Smelts are attractive made into rings before being fried by fastening the head and tails together with wooden toothpicks. These may be re- moved after the smelts are fried and on the platter. Fish needs so much fat in frying that it is a good plan to have a pail or jar labeled "fish fat," and pour the fat back into this receptacle each time after frying the fish. It is hard to get fish odor out of pans or kettles in which they have been cooking — a good pinch of baking soda and boiling hot water help much in getting rid of this. THE PHILADELPHIA RECORD— i4Zu7a>ff Reliable 64 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHIUDELPHIA RECORD— /l/u;a3's Reliable 65 THE PHILADELPHIA RECORD WAR COOK BOOK Sauted Butter Fish Clean, wipe dry, roll well in corn- meal, have drippings in frying pan Vs inch deep and hot enough to brown piece of bread. Place butter fish in pan, fry light brown on both sides. Planked Shad Clean thoroughly, split down the back, fasten on the plank, skin side down. Sprinkle with salt and pepper and brush with melted butterine, bake 25 minutes in a fairly hot oven, brush with butterine again. Put a border of mashed potatoes (other vegetables may be added), set under the broiler until potatoes are a light brown, gar- nish with lemon and cress, serve at once. The vegetable border may be omitted and fish served with a border of cress and slices of lemon. Baked Spanish Mackerel Split fish and place in a well-greased baking pan with the skin side dovni. Sprinkle with pepper and salt and dot with butterine. Bake in moderate oven twenty minutes. Brown under the gas broiler five minutes. Garnish and serve. Salmon Loaf with Rice One can of salmon; two cups hot boiled rice (one cup before being cooked) ; two eggs beaten ; two table- spoons butter (melted) ; juice of half a lemon; salt and pepper to taste. Add liquor from salmon can or milk and mix ingredients lightly with a fork; bake in a covered pan set in water one hour in a moderate oven; serve with tomato sauce made by straining and slightly thickening a cup of canned tomatoes well seasoned. Peas, either fresh, or canned, may be used instead of the rice, in which case serve with a cream sauce. THE PHILADELPHIA RECORD— Always Reliable 66 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 67 THE PHILADELPHIA RECORD WAR COOK BOOK Baked Salmon Loaf One can salmon, one pint mashed potatoes, one cup browned cracker crumbs, two cups of parsley sauce. Grease a good-sized mold with butter, sprinkle with cracker crumbs and line with mashed potatoes. Drain oil from salmon and remove skin and bones. Season with pepper and salt and pack in mold. Cover with potatoes and then cracker crumbs, put a few pieces of butter on top, and bake one- half hour in fairly hot oven. Turn out and pour parsley sauce over. Parsley sauce is made by adding chopped parsley to white sauce. Molded Fish Left-over boiled fish may be used as follows : Two cups of finely chopped fish (be sure that all bones are out). Add beaten whites of two eggs and one cup of thick white sauce, few drops of onion juice and lemon juice. Turn into a greased mold and bake in a pan of hot water twenty-five minutes or until firm. Turn on a platter and serve with tomato sauce. Jellied Fish ly^ cups cold flaked fish. 2 tablespoons chopped capers. 1 tablespoon granulated gelatine. 1 cup boiling water. 2 tablespoons lemon juice. 14 teaspoon salt. 2 tablespoons cold water. Mix the fish and capers. Arrange in a mold. Soak the gelatine in two tablespoons of cold water.- Add the boiling water and stir until the gela- tine dissolves, then add the lemon juice and salt. Pour this jelly care- fully over the fish and set in a coot place to harden. Cut into portions and serve on lettuce with salad dress- ing. If desired; celery or hard-boiled egg cut in slices may be added to the fish. THE PHILADELPHIA RECORD— i4/u;a>'« Reliable 68 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /l/u'ays Reliable 69 THE PHIUDELPHIA RECORD WAR COOK BOOK OYSTERS The food value of the oyster rests not only in its nutritive qualities, but also in the ease with w^hich it is di- gested; for this reason oysters are a valuable food for invalids and for others whose digestive powers are weak. Although the gi'eater part of the oyster is water, it contains pro- tein, fat and carbohydrates in such proportions as to more nearly ap- proach milk than any other common food. When oysters are cooked in combination with milk or eggs, as so often is done, the nutritive value is greatly increased, as, for instance, in oyster stew or in fried oysters. Oysters should be as fresh as pos- sible, and to insure this see that you have a reliable dealer, who will not serve you with oysters that have been dead a long time, or that have been fattened. Oysters that have been "plumped," that is, fattened by being allowed to stand in fresh or brackish water (with a little cornmeal added in some cases to help the process) , are liable to become infected. According- ly the process is considered very dan- gerous. The digestibility of an oyster may be impaired in the cooking. Too long cooking toughens it and renders it un- fit for the sick or delicate, and also* destroys the fine flavor. Fortunately, it is such a simple thing to cook an oyster properly that an amateur can readily learn to do it. The point to remember is to let the oyster cook just long enough to permit it to swell and to cause the edges to begin to curl. Then take up and serve immediately. In making oyster stew have everything ready to serve; the milk hot and seasoned and the serving dishes ready. Then put in the oysters, standing right over them until they plump and curl; take up quickly. THE PHILADELPHIA RECORD— i4/u;a>« Reliable 70 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHIUDELPHIA RECORD— /l/u;a>'s Reliable 71 THE PHILADELPHIA RECORD WAR COOK BOOK Creamed oysters should be treated the same way. Have the white sauce hot and the toast ready ; then drop in the oysters. It only takes three or four minutes to cook the oysters un- less a large quantity has been added at one time. It will take a little longer to heat up the mixture in that case. Scalloped oysters should be cooked just long enough to allow them to plump out and to brown the crumbs. It toughens them to cook them longer. Pan roast oysters are easily pre- pared. Run the oysters through the fingers to see that no particles of shell are sticking to them. Put a bit of butter or vegetable fat in the fry- ing-pan; add the oysters and stir gently until the edges begin to turn ; season with salt and pepper and serve on rounds of toast with a few sprigs of watercress and a slice of lemon. An eighth of a lemon is sufficient for each serving. ^ THE PHILADELPHIA RECORD— 4 /u;a>'a Reliable 72 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 73 THE PHILADELPHIA RECORD WAR COOK BOOK MEATS The common methods of cooking meats are by roasting, boiUng, broil- ing and braising. To get the best re- sults in any one of these forms one must know something about the effect of temperature upon meat. Heat sears the surface of the meat and keeps the inner juices from run- ning out. For that reason in roasting meat have the oven very hot when the meat is put in and then as soon as it begins to brown reduce the heat. This will give a crisp brown outside and red through. The average time for a five-pound roast rare is sixty- five minutes, well done, eighty min- utes. Add five or six minutes more for each additional pound. In boiling meat for soup put on to cook in cold water so that the juices may be extracted. For boiled meats or fowls, plunge into boiling water in order to coagulate juices in outer surface and preserve inner juices. This rule is used where flavor and nutriment is desired in meat. By putting the meat in warm but not boiling water and bringing to the boiling point quickly, part of the nu- triment and flavor will be in the broth and part in the meat. This is fine for stews and Scotch broth. Casserole Cookery Women in foreign countries have known the value of the casserole for many years. In America it has been difficult to get the average housewife to understand its full value. In the first place, the casserole means, as a usual thing, long and slow cooking; a thing which the American women have been trying to get away from; but it also means better food for the family, because many foods are im- proved and made more palatable and THE PHILADELPHIA RECORD— Always Reliable 74 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 75 THE PHILADELPHIA RECORD WAR COOK BOOK more digestible by long cooking. It also aids in economy. By the use of the casserole many left-overs may be combined and made into palatable and nourishing dishes, which are more easily digested than the fried and more elaborate dishes, such as croquettes and cutlets. The casserole is an especially valuable thing to use for cooking food in cold weather, as it keeps the food piping hot longer than any other preparation and serving. The casserole and fireless cooker should be part of the equipment in every kitchen. They serve somewhat the same end. Italian Hash 3 cups cold cooked meat cut in small slices. 3 small onions. 11/2 peppers. 1 cup of white sauce or gravy. 3 cups of cold cooked rice. The pepper and onions should be sliced thin and parboiled before add- ing to the meat. Grease the casserole and line with border of rice, mixing the meat, vegetables and juice to- gether and place in the middle of casserole. Bake in a moderate oven 20 to 25 minutes. This may be brown- ed in the broiler just before serving. Serve in casserole. Uncooked meat may be used. Use one pound of lamb to three cups rice or mashed potatoes. Braised Beef Select a piece of beef weighing three or four pounds, cut off of the shoulder or under part of the round, and if possible have it at least three inches thick. This last is important, for if the piece of beef is too thin it will fall to pieces in the cooking. Wash the beef, trim off rough edges; rub lightly with flour and brown on both sides in a frying-pan. Cut one-half pound salt pork into dice. If you have no way of weighing THE PHILADELPHIA RECORD— >l/u;a3's Reliable 76 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 77 THE PHILADELPHIA RECORD WAR COOK BOOK the pork, cut enough for a half cup. Then cut into dice or small pieces one large potato, carrot, onion, turnip, a head of celery and one- fourth of a small head of cabbage. If all of these vegetables are not at hand, three or four will do. Divide the cut-up vegetables and salt pork into two equal parts. Place one part into the cooking kettle, then lay the beef on these. Add six whole black peppers, four bay leaves, some parsley, sage, thyme or savory; in fact, I usually put in a little of every kind of dried herbs that I have on hand. Then place the remaining por- tion of vegetables over the meat. Pour over this two cups of boiling water, salt to taste, cover closely and put on the stove over a fire that will just keep it simmering gently for from four to six hours. Then lift the meat carefully on to a platter, pour the vegetables around it and serve. Be careful not to let the fire get hot enough to make the contents of the kettle boil briskly or the beef will fall to pieces, and there will be beef stew instead of braised beef. This dish is nice to cook in a fireless cooker or it is equally good in a casserole. Also it is good to have when the housewife wants to go to church Sunday morn- ing, preparing it Saturday night. Braised Chicken or Guinea Fowl Braising offers a good way to cook old chickens or fowls. Prepare as for roasting. Then follow directions for braised beef, except the cabbage is omitted. Cover the kettle closely and set where the contents will simmer - for three or four hours. This last is most important, for brisk boiling spoils both the appearance and the flavor. Guinea fowls or chickens treated in this way with very slow boiling will please a particular palate. THE PHILADELPHIA RECORD— Always Reliable THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHIUDELPHIA RECORD— Always Reliable 79 THE PHILADELPHIA RECORD WAR COOK BOOK Braised Breast of Mutton One breast mutton, few slices ba- con,, one-half pint stock, one lemon, one onion, salt. Line the bottom of a casserole or other earthenware baking dish with a few thin slices of bacon, lay the mutton on these and put over it the lemon, which has been peeled and cut into slices. Cover with one or two more slices of bacon and add the stock and onion. Cover the dish. Cook slowly on the top of the stove or in the oven until the meat is tender. Broiled Steak Wipe the steak with a clean cloth which has been wrung out of cold water. Cut off the superfluous fat. Grease a wire broiler with the fat that has been cut off; place the steak on the broiler and put over a clear fire. Turn broiler every 10 seconds until both sides of the steak have been seared, then turn less often. Rare steak will take five minutes ; well done steak six or seven. One may really broil steak in a frying- pan, provided it is done properly. Have the iron frying-pan very hot so that it smokes freely when greased with the fat of the steak. Grease thoroughly and place the steak in the frying-pan, turn constantly until both sides are browned. A rare steak one- inch thick may be done in three min- utes and well done in five to six min- utes. Remove from frying-pan, place on platter and season with salt, pep- per and a little butterine. Staffed Hamburg Steak When one must make a "filling" dish for a little money or when an unexpected guest comes when there THE PHILADELPHIA RECORD— >l/u;a3's Reliable 80 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /4/u;a>'s Reliable 81 THE PHILADELPHIA RECORD WAR COOK BOOK is only a scant allowance of meat, it may be made to go farther as fol- lows: Make a stuffing as for chicken seasoning with a little chopped celery and onion. If these are not at hand use celery salt and onion, or onion salt. Make thin cakes of the ham- burg, which has been seasoned to taste with salt and pepper. Place a layer of the stuffing on one cake and cover with the other. Set the stuffed cakes in a shallow baking pan and bake in a moderate oven for 20 min- utes. Or a good-sized earthen dish may be lined with half of the sea- soned chopped steak, a layer of stuf- fing placed on this and covered with the rest of the meat. Pour three tablespoonfuls of hot water over the dish and bake for 20 minutes. Serve in the dish in which it is baked. Cold meat of any kind may be run through the food chopper or cut in fine pieces and treated in the second way with good results. Stuffed Flaniz or Skirt Steak Stuffed flank or skirt steak is an- other excellent way to make the amount of meat seem much larger. The butcher should make a pocket in the steak. Fill this with any kind of force meat that you may be able to make. If there is a bit of salmon or sausage, or a couple of fried oysters, add these to your regular stuffing made of corn bread when that is at hand, and fill the pocket in the steak with this. Sew up the pocket and place steak in a dripping pan and bake three-fourths of an hour. C flic ken a la King Melt a tablespoon of butter in a pan, add a pepper chopped in squares and one or more of mushrooms. Stir and cook four minutes, add two level tablespoons of flour and one-half teaspoon of salt. Cook until frothy, THE PHILADELPHIA RECORD— /l/i^a^s Reliable 82 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— i4/u;a3's Reliable 83 THE PHILADELPHIA RECORD WAR COOK BOOK then add one pint of cream and stir until it thickens. Set over hot water. Add three cups of cooked chicken and let stand to be very hot. In the meantime cream the fifth of a cup of butter, beat into it the yolks of three eggs, a tablespoon of lemon juice and a teaspoon of paprika. Stir this mixture into the hot chicken until the egg thickens. This will serve six people liberally. Mock Duck Mock duck is made by placing on a round steak a stuffing of bread crumbs well seasoned with chopped onions, butterine, chopped suet or drippings, salt, pepper and a little sage, if the flavor is relished. The steak is then rolled around the stuf- fing and tied with a string in several places. If the steak seems tough, the roll is steamed or stewed until tender before roasting in the oven until brown. Or it may be cooked in a casserole or other covered dish, in which case a cupful or more of water or soup-stock should be poured around the meat. Stuffed Heart Wash the heart thoroughly, but do not let it stand in water. A medium- sized beef heart is best. Stuff with filling seasoned as you like for poul- try. Sew or skewer together and bake in a moderate oven for one and one-half hours or until tender. Keep a little water in the baking-pan all the time and turn the heart occasion- ally, which will allow it to cook tender without getting too dry. Calves' hearts may be stuffed and browned in a pan with some carrots and tur- nips cut in heart shapes and then turned into a casserole and cooked for an hour. A gravy may be made and turned over the hearts and vegetables before serving. Hearts should be served piping hot. THE PHILADELPHIA RECORD— /l/u;a3'« Reliable 84 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— yl/u;a:ys Reliable 85 TH E PHILADELPHIA RECORD WAR COOK BOOK Mutton With Fruits In the Orient it is a common cus- tom to cook mutton with various fruits. Quinces, pears, apricots and prunes, either fresh or dried, are used for this purpose. The fruit and meat should be cooked separately and re- heated in combination. Some recipes direct that the meat be browned be- fore cooking in water, others that it simply be stewed in water. Of the many recipes that might be given, the following, based on Oriental recipes, is selected: Mutton With Rice Rolls A characteristic Turkish dish is "sarma," or rolls made of meat and broken rice wrapped in grape leaves and then boiled. An acceptable sub- stitute for this dish, and one more in accord with common methods, m.ay be made by cooking chopped mutton and rice in a baking dish lined Vvith slices of tart apples, which gives an even more pronounced tart flavor than the grape leaves. ■^ THE PHILADELPHIA RECORD— /l/u;a>'s Reliable 86 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHIUDELPHIA RECORD— >l/u;a>s Reliable 87 THE PHILADELPHIA RECORD WAR COOK BOOK MEAT SAVING DISHES Cheese, eggs and milk furnish all the nourishment that meat gives. When combined they give a perfect substitute. Cheese and Eggs 4 hard-boiled eggs. 2 tablespoons of butterine or other fat. 11/2 tablespoons flour. 1 cup milk. 1/4 teaspoon salt. 1 tablespoon grated cheese. Make a white sauce of the milk, flour and fat, add the eggs chopped medium fine. Season with the cheese and serve hot. Cheese Fondu 1 cup of milk. 1 cup of bread crumbs. 2 eggs. 2 cups of grated cheese. 1 tablespoon of butter. 1/^ teaspoon soda. Salt and pepper. Melt the butter in the double boiler and add the milk, bread crumbs and cheese. Cook until creamy and then stir in the eggs, which have been well beaten. Season with salt and pepper to taste and cook three or four min- utes, stirring to get everything well mixed. White Monkey 1 cup breadcrumbs. (White or yel- low cornbread may be used.) 1 cup milk. 1 tablespoon butterine. 1/2 cup mild cheese, cut in fine pieces. 1 Q^^- l^ teaspoon salt. Paprika. THE PHILADELPHIA KECOKD— Always Reliable THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 89 THE PHILADELPHIA RECORD WAR COOK BOOK Soak the crumbs in the milk, melt the butterine and cheese together, then add crumbs and egg beaten lightly, add salt. Let this become thoroughly hot and serve with boiled rice or baked potatoes. Nuts may be used in place of cheese or meat. By the addition of nuts or cheese one may increase the protein and thus use less meat. Nut Loaf 1 1 1 cup boiled rice. cup nut meats, finely chopped. cup bread crumbs (not too dry). 1 11/2 1 1 egg. teaspoons salt, teaspoon pepper, tablespoon butter, cup milk. Mix rice, nut meats, crumbs and seasonings, then add egg well beaten with the milk. Turn into a buttered small bread pan or other suitable pan ; put the butter in bits on top of the loaf, cover and bake in moderate oven about an hour. May serve with white sauce. A Savory Nut Roast 1 lb. bread crumbs (corn bread may be used). 1 lb. chopped nut meats. 2 cups chopped celery. 1 lb. fresh, or 1 can tomatoes. V2 cup chopped onions. 2 tablespoons melted butter. 2 eggs. 1 teaspoon salt. 1 teaspoon white pepper. tomato sauce. V2 cup chopped parsley. 1 lemon. THE PHILADELPHIA RECORD— >l/u;a>s Reliable 90 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHIUDELPHIA RECORD—Always Reliable 91 THE PHILADELPHIA RECORD WAR COOK BOOK Toast whole wheat bread and grind it fine, then add nut meats chopped fine, celery, tomatoes, parsley, onions, butter, salt, pepper and eggs well beaten. Turn into buttered fireproof dish and bake in moderate oven for one hour. Decorate with lemon. Serve with tomato sauce. Chestnuts may be used in making this dish. They should be boiled, cooled and rubbed through a sieve before using. Pecan Nut Cutlets Chop fine one cupful of nut meats. Pecan nut meats are particularly good, but any nuts, as hickory, butter- nut, walnut, etc., may be used. Crumble two cups stale bread crumbs (corn bread may be used). Melt two tablespoons of butter (level) ; in it cook tablespoon of flour (level), and 1/4 tablespoon salt and a dash of pep- per. Add one cup milk and stir until boiling ; add one egg, beaten light, and let cook without boiling until the egg is set, then add the nut meat, crumbs and a tablespoon onion juice. Mix thoroughly and turn onto a plate to cool. When cold form into cutlet shapes, dip these in an egg, beaten with two tablespoons of cold water, then roll in bread crumbs, dot with butterine and brown in the oven. Serve with tomato sauce. Potato and Nut Croquettes Blanch the kernels of two dozen English walnuts or twice that num- ber of pecans. Spread on a dish, sprinkle lightly with celery salt and paprika and let them get perfectly cold. When crisp chop fine. Mix with them two cups of mashed po- tatoes, into M^hich you have worked a little cream, butter and salt while hot. Beat into the mixture the raw THE PHILADELPHIA RECORD— >4/u;a>'s Reliable 92 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— yi/u^ays Reliable 93 THE PHILADELPHIA RECORD WAR COOK BOOK yolk of an egg. Mould into croquettes, set aside until stiff, roll in egg and then in bread crumbs. Fry in deep fat. Left-over Mashed Potatoes To two cups of well-seasoned mashed potatoes add the beaten yolks of two eggs, a tablespoon of pars- ley, finely chopped, and a dash of cayenne and nutmeg. Cook, stirring constantly, until the potato leaves the side of the pan. When cold form into small croquettes, roll them in egg and bread crumbs and fry in hot fat to an amber color. ^ THE PHILADELPHIA RECORD— /4/u;a>'« Reliable 94 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD—Always Reliable 95 THE PHILADELPHIA RECORD WAR COOK BOOK VEGETABLES These are valuable for starch and sugar, mineral salts and "roughage" that they furnish, as well as giving variety to the diet. Asparagus Asparagus is valuable for its fibre, diuretic qualities and mineral salts. ' The entire bunch should be used. Cut off the stalks as far down as they are tender, cook in salted water twenty to twenty-five minutes, or until tender, using just enough water to cover. Drain and serve with soft butter or butterine, using two tablespoons to each bunch of asparagus. Save the water in which the asparagus has been cooked. Add the tough ends and cook again. Strain and thicken with thick white sauce for cream of aspara- gus soup. Asparagus may be cooked until ten- der, cut in small pieces and served with a white sauce. It is good to use for salads either alone or combined with string beans or tomatoes. Beets In buying new beets utilize every- thing. Cut off the leaves, cook and serve like spinach, cut the stems in one-inch pieces, boil until tender in salted water and serve with drawn butter like asparagus, or with a sour sauce made as follows : One table- spoon of cornstarch, one cup of water or milk, one tablespoon of lemon juice, one-eighth teaspoon of salt. Cook until blended and pour over the beet stems. This sauce also may be used for the beets themselves. Wash the beets, but do not break the skin, boil or bake until tender, cut in slices and serve with sauce or melted butter. THE PHILADELPHIA RECORD -/l/u^aj/s Reliable 96 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 97 THE PHILADELPHIA RECORD WAR COOK BOOK Baked beets, parsnips and carrots are sweeter than when boiled. They require a little more time to bake than potatoes. Beans Beans, both green and dried, are so valuable that one should make the most of them in war time. Almost any war garden can raise beans. The green beans offer variety and "rough- age." The dried beans are valuable as a substitute for meat. Soy beans and cow peas were originally raised for feeding stock. For that reason many persons do not know that they are good to eat, easy to cook and a more valuable substitute for meat than the plain ones that we know so well. String beans: Wash, remove strings, cut in pieces and cook until tender in boiling water. Add salt a few minutes before seasoning. Season with butter or ham drippings. Dried beans, lima or marrow fat: Cook slowly until- tender, salt, then serve with butterine, or tomato sauce, or put in a baking dish, add a little molasses, a bacon rind or tiny piece of salt pork, add enough liquid to cover the beans, bake one hour. Soy beans and cow peas may be used green or dried just like navy beans. A little mustard added just before baking improves them. Country Cabbage Country cabbage must be carefully watched while cooking. The neces- sary ingredients are : 1 small head of cabbage. 1 egg. 1 teaspoon of salt. 1 cup of cream. 1 tablespoon of butterine. 1/4 cup of vinegar. Paprika. THE PHILADELPHIA RECORD— Always Reliable 98 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /4/u;a3's Reliable 99 THE PHILADELPHIA RECORD WAR COOK BOOK Cut the cabbage fine on a cutter (or chop reasonably fine) and put in a granite frying pan with the butterine and salt. If you use a gas range put an asbestos mat over the flame and set the pan on that. Then toss lightly with a fork until the salt begins to draw the water out of the cabbage, cover and stir occasionally to keep from sticking to the pan. Cook until the cabbage is tender, which will take about 20 minutes. Be careful not to let the cabbage bi'own. The secret of success with this dish is to steam the cabbage until it is tender, but keeping it white. Beat the egg, add the cream and then the vinegar, stir lightly and pour over the cabbage, let come to the boiling point and serve at once with paprika sprinkled lightly over the top. Creamed Cabbage Remove outside leaves from head of cabbage and use for soup stock. Cut up the cabbage into pieces about one-half-inch thick and two inches long. Cook 15 minutes in salted water; strain and add hot white sauce. Place the cabbage in a serv- ing dish and pour a proportion of one cup of white sauce to one* quart of cabbage. Sprinkle paprika over top before serving. Swedish Cabbage Prepare cabbage as in recipe given above; then add one small piece of mace and two cloves. When tender, strain and add one-half cup of milk to one pint of cabbage. Serve hot. Carrots Carrots are valuable for their en- ergy-giving quality, fibre and mineral substance. They also furnish attract- ive garnishes for other foods. They may be used as a vegetable alone or combined with starchy foods such as THE PHILADELPHIA RECORD— >l/u;a3's Reliable 100 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >t/u;a>'s Reliable 101 THE PHILADELPHIA RECORD WAR COOK BOOK rice, macaroni and potatoes. They can also be utilized in making jams, can- dies, cakes and patties. Carrots, French Style Scrape, cut in dice and cook in salt- ed water, to which one-eighth tea- spoon of grated nutmeg and one teaspoon of sugar have been added, until tender, which will take from 15 to 20 minutes (25 minutes if the carrots are old). When tender, drain in colander; put two tablespoonfuls butterine or other fat in a frying-pan, add carrots and toss about until light brown. Serve hot. Creamed Carrots Prepare as above ; cook until tender in salted water. Serve with thin, white sauce. Dandelion Prepare, cook and serve like spinach. Your dandelion may be cut in pieces and used uncooked in salads. Cooked as greens, dandelions are im- proved by the addition of a bit of salt pork or a piece of bacon rind. Fried Eggplant Cut the eggplant in slices about half an inch thick and pare. Sprinkle the slices with salt and pile them upon one another, put a plate with a weight on top of the slices. Let them rest for an hour, then remove weight and plate. Add one tablespoon water, half a teaspoon of salt and half a teaspoon of pepper to an egg. Beat well. Dip the slices of the eggplant in the egg, then in dried bread crumbs. Fry till brown (in deep fat). Stewed Mushrooms One-half pound of mushrooms, re- move stems, scrape and cut in pieces. Peel the caps and break into pieces. THE PHILADELPHIA RECORD— i4/u;a3's Reliable 102 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >l/u>a>'s Reliable 103 THE PHILADELPHIA RECORD WAR COOK BOOK Melt two tablespoons of butter or butterine, toss the mushrooms about for two minutes, dredge with flour. Add one-half cup of hot water or soup stock, cover and cook slowly for five minutes. Sauted Mushrooms Wash the mushrooms, remove stems, pesl the caps, break in pieces, dredge with flour and toss in a hot frying pan with two tablespoons of fat to each cup of mushrooms. Saute five minutes, then add one- quarter teaspoon salt to each cup of mushrooms, four or five drops of onion juice, one-quarter cup of boiling water; cook two or three min- utes longer. A tablespoonful of grated cheese may be added before serving on hot toast or on toasted cornmeal muflins split in half. Onions Glaced Onions — Small white onions are best for this purpose. Remove skins. Cook until tender in salted water, which will take from 15 to 20 minutes, using only enough water to keep from scorching. Place onions in a glazed or granite dish and add two tablespoons butter or butterine to one quart of onions. Sprinkle lightly with sugar; add one-half cup of milk or stock. Brown in the oven. Parsnips Boil parsnips one hour until ten- der; throw into cold water and re- move skins. Then cut in slices length- wise not thicker than one-fourth inch. Sprinkle with salt and pepper and brovni on both sides in bacon or meat drippings. Or dip in melted butter, roll in flour and brown on both sides. A second method is to mash the boiled parsnips after the skins have been removed; season and stir into THE PHILADELPHIA RECORD— Always Reliable 104 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 105 THE PHILADELPHIA RECORD WAR COOK BOOK them one tablespoon of flour and one egg. Form into small cakes and fry brown in drippings. Peas Peas, both fresh and dried, form a valuable food for the family. Fresh green peas do not furnish the protein and energy that the dried peas do, but they are valuable nevertheless. Dried Pea Soup: This is a splendid food for children. 11/2 cups dried peas, or 1 cup split peas 2 quarts water 1 small onion 1 tablespoon drippings Pick over peas, soak several hours. Drain and ada 2 quarts of cold water. Simmer until tender; rub through sieve and boil. Peppers Stuffed Peppers — Select uniform peppers; remove core and seeds and par-boil. Make filling of any cold cooked meat at hand and use one-half meat to one-half breadcrumbs ; sea- son with onion salt and celery salt, or add one-half onion sliced very thin and two stalks of celery to three cups of filling. Bind together with a couple of tablespoons of milk or an egg; season with salt and pepper to taste. Fill the peppers, using one- half cup of filling to each pepper and place in a shallow baking dish. Add one cup of water or stock to the dish and bake 15 to 20 minutes. Pepper Garnish Peppers may be used raw or cooked as a garnish for salads, both meat and vegetable and also used with rice and meat cakes. When used as a garnish for meat and rice, the pep- per should be uncooked and cut in very thin slices. THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 106 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— i4/u;a3's Reliable 107 THE PHILADELPHIA RECORD WAR COOK BOOK Potatoes The potato is a good energy-fur- nishing food. It is full of starch which is converted into fuel in the body and helps you to work just as coal burns to keep up steam in an engine, or gaso- line burns in an engine to keep ma- chinery going or to furnish electric- ity. With potatoes you need less bread. Eat an extra potato in place of bread. You can take a baked pota- to, break it in pieces and eat it with butter just as you do a piece of bread. Potatoes give mineral salts which you need to keep your body in order. To get the most of the mineral salts the potatoes should be baked or boiled with the skins on as the mineral salts lie near the surface. Moreover it is a waste of time and potato to pare and then cook the potatoes. Boiled in their "jackets," small potatoes may be peeled easily and then browned whole in a frying pan or with meat in the oven. They may be riced and seasoned, making the best kind of mashed potatoes. They may be creamed, mashed or browned or served in any fashion. English food bulletins brand as a traitor the wom- an who pares her potatoes before cooking them. Potatoes belong to the small number of foods that require quick cooking. They should be put on to cook in boil- ing salted water and kept boiling rap- idly for 20 or 30 minutes, according to the size of the potatoes. The water should be drained off immediately and thoroughly and the kettle placed on the back of the stove or over a hot (but not lighted) gas burner to fin- ish frying off the potatoes. If pota- toes are cooked too long or not thor- oughly dried they get soggy. Baked potatoes must be taken from the oven as soon as they are done or they will get soggy also or dry up. If the meal THE PHILADELPHIA RECORD— >l/u;a3's Reliable 108 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >l/u»a>'s Reliable 109 THE PHILADELPHIA RECORD WAR COOK BOOK hour is not fixed immovably it is bet- ter not to have potatoes baked in their skins but boiled first, then peeled and browned in the oven. In mashing potatoes the potatoes should be thoroughly cooked and mashed or riced until free from lumps. Beat in the butter, add the hot milk. Be sure to have it hot. About one- half cup milk to six medium-sized po- tatoes, and beat light like cake. Set kettle in a pan of hot water if pota- toes cannot be served at once. Potatoes are good to use in cake or bread. In cake substitute mashed po- tatoes beat light as above in the pro- portion one cup of mashed potatoes for one-half cup of milii; and one-half cup of flour in your regular cake re- cipe. Potatoes are a splendid foundation for meat substitution dishes. They may be combined with cheese, nuts or cooked dried beans. Left-over potatoes will extend meat dishes, too. Potato Rolls With Meat Fill a baking dish half full of chopped cold meat, seasoned well and moistened with gravy (or milk, then dredged with flour). Shape rolls of mashed potatoes about the size of an ordinary croquette. Arrange these as a cover over the meat and bake un- til rolls are lightly brown. Vegetables may be used to help out meat and an egg may be beaten into the potatoes for a change. Salsify Salsify is a vegetable which should be used more generally than it is. It is good boiled or in fritters. The salsi- fy should be scraped, cut in pieces and dropped in water to which has been added one teaspoon of vinegar to a quart of water, or a few drops of lemon juice may be added to the THE PHILADELPHIA KECOY^D— Always Reliable 110 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 111 THE PHILADELPHIA RECORD WAR COOK BOOK water. This acid is necessary to keep the salsify from turning dark. When the salsify has been boiled until ten- der in salted water, it may be served with white sauce. Squash The various varieties of the sum- mer squash are generally cooked when so small and tender that the thumb nail can pierce the rind easily. To prepare for the table wash the squash, cut into small pieces, and either cook in boiling water or steam it. It will cook in boiling water in half an hour. It takes about an hour to cook it in the steamer. The cooked squash is mashed fine and seasoned with salt, pepper and butter. This method gives a delicate flavored but rather watery dish. Summer squash is very palatable cut in slices and fried like eggplant. Baked Squash For baking, the Hubbard squash is the best. This should be cut into two- inch squares and placed in a baking pan. To each square a dot of butterine and one-quarter teaspoon sugar should be added. The pan should be covered and squash baked for 20 minutes, then the cover should be removed and the squash baked un- til tender and slightly brown. It should be served in garnish. The sugar gives a sweet taste and where this is not desired the fat should be sufficient and the sugar can be omitted. Spinach Spinach must be cleaned thorough- ly in order to get rid of any grit or sand that may cling to it. The spin- ach should be washed in several wa- ters and should be lifted from the wa- ter rather than be left in the vessel THE PHILADELPHIA RECORD— Always Reliable 112 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /4/u;a3.s Reliable 113 THE PHILADELPHIA RECORD WAR COOK BOOK and have the water poured off, be- cause the sand that comes with the spinach will drop to the bottom and if the water is poured off the sand is left in the kettle. Spinach should be cooked in as lit- tle water as possible in order to pre- serve all its juices. In fact, it is best cooked in a steamer. Cook 20 or 30 minutes or until tender. Chop rather fine and to each quart of spinach add two tablespoons of melted butterine. Serve piping hot. Leftover spinach may bo utilized in several ways. First, spinach on toast. Make a sauce by blending two tablespoons of flour with one table- spoon butter and add one cup of meat stock or milk and a dash of nutmeg; add chopped spinach, heat thoroughly and pour over toast. A simple and palatable way to serve spinach is as follows: Chop four slices of bacon in small pieces (there should be about one-half cup), brown in a frying pan and add one cup of bread crumbs. Toss about until light brown and then add two cups of cooked spinach chopped, one tablespoon of onion juice, one table- spoon lemon juice or vinegar, salt and pepper to taste. Heat thor- oughly and heap in a mount on platter and garnish with slices of hard- boiled egg. Rice croquettes are good to serve with this dish. Potato balls also form a fine adjunct. Prepare the potato balls by cooking them in just enough salted water to cover them. When tender season with butter and arrange around the greens. Cheese may be grated over both rice and potatoes to give a more piquant flavor and add a bit more nourishment. Tomatoes To get the best results from toma- toes it must be remembered that the seasoning should be thoroughly cooked THE PHILADELPHIA RECORD— Always Reliable 114 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD-Always Reliable 115 THE PHILADELPHIA RECORD WAR COOK BOOK into them. Southern cooks make it a point to set their tomatoes one-half day on the back of the range, where cooking will go on very slowly. The same results may be obtained by cook- ing tomatoes in a fireless cooker. To- matoes also require a great deal of salt, some more than others, so it is best to try the tomatoes to see if they have salt enough in them. In addi- tion to salt two tablespoons of but- terine, four cloves, one-quarter tea- spoon of celery salt and a dash of pepper. Cook on the back of the range for three or four hours. If the tomatoes are unusually acid, add one teaspoon of sugar. Another way of cooking tomatoes is to add the salt and fat as in the recipe above, two onions sliced thin, cook slowly two hours on back of stove; thicken with one teaspoon of corn- starch dissolved in a little water. Serve either plain or with toasted cornmeal muffins. Fried Tomatoes Fried tomatoes make an excellent dish to serve as a vegetable or to com- bine with eggs, rice or onions. Re- move the skin by running the back of a knife gently over the tomato, press- ing the skin firmly, and then take the point of the knife and remove the skin from top of tomato. This method is much better than scalding the to- mato in order to remove the skin. Cut into half-inch slices (some prefer one- inch slices), have the fat hot and fry quickly, turning to brown on both sides. Season with salt and celery salt. Serve hot. Fried Green Tomatoes Pare, cut into half-inch slices, sea- son with salt and pepper; dip in egg and roll in cracker crumbs or corn- meal, and fry like oysters. These resemble oysters in taste. THE PHILADELPHIA KECOKID— Always Reliable 116 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD—AIways Reliable 117 THE PHILADELPHIA RECORD WAR COOK BOOK SALADS We have been too apt to consider salads as a mere accessory to the meal in this country. We ought on the other hand to make much more of salads as a real factor. We would do well in this regard to copy our foreign born population who use greens of all kinds, fruits and meat in salads as a part of their meal. In summer time a salad dish may well take the place of a hot roast or chop for dinner. In the winter time we can find no better main dish for lunch than a salad properly made. Of course, to keep all the food values properly balanced, one must not think of salad or cress with a French dressing on it as a high fuel giving dish; but lettuce, cress, en- dive, chicory " combined with fruits and vegetables, or vegetables and meats with a boiled salad dressing or a mayonnaise dressing will furnish all the fuel value that anyone needs at a meal. Salads, particularly fruit, veg- etable and nut salads, are valuable not only for their fuel value, but also for the amount of vitamines that they furnish the body. Vitamines are the growth promoting elements that we all need, but which very few, even scientists, understand. We do know, however, that they are furnished in uncooked vegetables and other raw foods, such as milk and fruit juice. ' They are growth promoting for chil- dren and health preserving for grown people. Salad Dressing It used to be a great task to make mayonnaise salad dressing or even plain boiled and French salad dressing. Under the new method there is nothing difficult at all about it, and no one need have any diffi- culty if they follow these directions. THE PHILADELPHIA RECORD— /l/u^a^s Reliable 118 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 119 THE PHILADELPHIA RECORD WAR COOK BOOK Everything used about salads and salad dressings should be as cold as possible. Boiled Salad Dressing 1 teaspoon salt. 2 teaspoons sugar. 2 teaspoons oil or butterine. 2 teaspoons flour. 1 ^SS- V2 cup milk. ¥i cup of vinegar. Put all the dry ingredients in the double-boiler, mix, add butter and milk and set over fire to heat. Beat the egg and stir into mixture and keep stirring until it begins to thicken. Then add vinegar. The secret of suc- cess is slow cooking. Too hot a flame will make it thicken quickly and then there is danger of lumps. A boiled dressing is particularly good for fruit salads and the lighter vegetables, let- tuce, cress, cucumbers and tomatoes. It may be enriched by beating in four or five tablespoonfuls of olive oil, or using whipped cream with it in equal parts. This last is particularly good with orange, grapefruit and cherry salad or pineapple and strawberry salad. French Salad Dressing 1/2 teaspoon salt. 6 tablespoons oil. 14 teaspoon paprika. 2 to 6 tablespoons vinegar. Mix salt, pepper and oil and beat in vinegar gradually. All meat used in salad should be "marinated ;" that is, should be covered with a dressing of this kind and allowed to stand an hour or two before using. This should be done even if mayonnaise dressing is to be used later. Such vegetables as potatoes, beets, beans, peas and carrots are much improved if treated the same way. Crisp vegetables, cress, THE PHILADELPHIA RECORD— /4/u;a>'s Reliable 120 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 121 THE PHILADELPHIA RECORD WAR COOK BOOK cucumbers, lettuce or tomatoes should not be allowed to stand after this dressing has been added. It should be put on just before serving the salad or the vegetables will wither. A rich-looking dressing is gained by adding more paprika. Mayonnaise Dressing 1/^ teaspoon salt. 1/4 teaspoon paprika. 1 Ggg (yolk of). % cup of olive oil. 3 teaspoons lemon juice. 3 teaspoons vinegar. 1 teaspoon sugar. 1/2 teaspoon mustard if desired. Put salt, paprika and yolk of the egg in a large jelly glass and beat well with a small Dover egg beater. Then add oil, one teaspoon at a time, beating well between until four tea- spoons have been added. Then the oil may be added, two tablespoons at a time until all is used. This will make a very thick emulsion. Thin with the lemon juice and vinegar, add- ing a teaspoon of each alternately and beating well between. This is a con- venient way to make a salad dressing, for if at any time you are interrupted while beating you can set the jelly glass, egg beater and all in the re- frigerator and keep it cool until you can finish making the dressing. Banana Salad Remove one section of skin from each of four bananas. Take out fruit, scrape and cut fruit from one banana into thin slices, fruit from other three bananas into half-inch cubes. Mari- nate cubes with French dressing. Re- fill skins and garnish each with slices of banana. Stack around a mould of lettuce leaves. THE PHILADELPHIA RECORD— /4/u;a>'s Reliable THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 123 THE PHILADELPHIA RECORD WAR COOK BOOK Brazilian Salad Remove skins and seeds from white grapes and cut in halves lengthwise. Add an equal quantity of shredded fresh pineapple, apples pared, cored and cut in small pieces ; then add one- quarter pound quantity of Brazilian nuts broken in pieces. Mix thorough- ly and season with lemon juice. Use mayonnaise dressing to which whip-. ped cream has been added. Cabbage and Beet Salad Chop the cabbage fine, season with onion and celery salt. Mix with a boiled salad dressing and arrange in a dish with a border of lettuce leaves. Garnish with tiny hearts cut from boiled beets. Jellied Cabbage Salad 1 tablespoon gelatine. l^ cup cold water. 11/2 cups boiling water. 1/2 cup sugar. 14 cup lemon juice. 3 cups chopped cabbage. 2 green peppers (chopped). 1 tablespoon salt. 1/2 cup vinegar. Soak the gelatine in the cold water and dissolve it in the boiling water. Add the other ingredients and turn into a quart brick mold or breadpan. When cold and firm cut into cubes about two inches. Ar- range on lettuce leaves and decorate with figures cut from slices of cooked beets or pimentos. Chicken Aspic Salad A delicious winter salad that re- pays the trouble of making is chicken aspic with celery, walnuts and apples. To one and one-half cupfuls of clear chicken broth (without any fat) add one-half box of gelatine, which ha^ been soaked for half an hour in one- THE PHILADELPHIA RECORD— Always Reliable 124 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHJLADELPHIA RECORD— /IZu^ajs Reliable 125 THE PHILADELPHIA RECORD WAR COOK BOOK half cupful of cold water. Fill a mold or a large bowl with this almost full. When it has hardened sufficiently, take out the centre and fill the cavity with celery cut fine, Enghsh walnuts in pieces of same size as the celery and apples cut into small pieces. Pour over them a dressing made by using three tablespoonfuls of the aspic jelly melted and mixed with two table- spoonfuls of olive oil, salt and pepper to taste. Cover this with the rest of the hardened aspic jelly, and when cold turn into a flat dish, and garnish with lettuce, parsley or any green at hand. Grapefruit and Nut Salad Remove skin from grape fruit. With a sharp knife cut the skin of the section along the inner edge and re- move. Break the sections into small portions. Drain. Add about 1-3 cup- ful of broken nut meats, mix with French dressing. Serve on lettuce leaf. NOTE. — Apple, orange or celery cut in inch lengths or any combina- tion of these may be used in place of the grape fruit. Pear Salad Wipe, pare and cut pears in half lengthwise, then remove the seeds. Dip the halves in stiffly-whipped cream and roll in finely-chopped Eng- lish walnuts. Arrange on lettuce leaves and serve with a little mayon- naise dressing at the side. Canned pears may be used. Strawberry Salad Select large, firm berries, chill and cut in halves. To one cup straw- berries add one slice canned pine- apple or its equivalent in fresh pine- apple, cut in cubes. Arrange on lettuce leaves. Add cream salad dress- ing. THE PHILADELPHIA RECORD— Always Reliable THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >l/u;a>'s Reliable THE PHILADELPHIA RECORD WAR COOK BOOK The following boiled salad dressing is a foundation recipe: 1/2 teaspoon mustard 1 teaspoon salt 1 tablespoon flour 1 egg 1/2 cup milk 1 tablespoon butter 1/^ cup weak vinegar Mix all dry ingredients, beat the egg and add with the butter and milk to the dry ingredients; cook over hot water; strain until thick like corn- starch, then add the vinegar and cool. To make Cream Dressing add 1 tablespoon whipped cream and 2 ta- blespoons of the boiled dressing. This dressing may be used to good advan- tage in vegetable salads by adding 1 tablespoon of oil to each tablespoon of boiled dressing. Tomato Jelly Salad One can tomatoes, one sliced onion, one-half cup chopped celery, teaspoon salt, dash pepper, one-half box gela- tine, juice of one lemon. Put tomatoes in a saucepan with the onion, celery and seasoning; bring to the boiling point and add gelatine that has been soaked for half an hour in one-half cup of cold water; strain, add lemon juice and turn at once into small moulds or after-din- ner coffee cups. When ready to serve, dip these quickly into boiling water and turn out the jelly on a bed of either finely chopped celery or lettuce leaves. Use mayonnaise dressing. A Vegetable Salad The foundation for this salad may be made from almost any cold cooked vegetables that remain in the refrig- erator. A good combination, how- ever, is potato, peas, celery, carrots and turnips. The tubers should be THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 128 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /l/u^aj's Reliable 129 THE PHILADELPHIA RECORD WAR COOK BOOK cut in cubes and cooked in salted wa- ter until tender if they are not al- ready cooked. After the vegetables are mixed together, a French salad dressing should be put over them, using two tablespoons of the dress- ing to one cup of the vegetables. This mixture should stand for at least half an hour before the salad is served. Arrange each portion on let- tuce leaves and add a spoonful of mayonnaise. Some prefer the addi- tion of a cream salad dressing instead of the mayonnaise. Those who like to retain the strong flavor of the veg- etables use only the French dressing. Rice and Milk for Breakfast Seven-eighth cup rice, whole or broken; one quart milk, whole or skimmed; one-quarter cup sugar, one teaspoon salt, few gratings of nutmeg. Use a little less broken rice than whole rice. Wash the rice well and cook with milk, sugar and salt in the double boiler until the rice is soft and has absorbed most of the milk. Stir occasionally with a fork in order to prevent the rice from sinking to the bottom and to make the liquid creamy. Add nutmeg just before taking from the fire. Serve hot with cream, or omit the nutmeg and serve with brown sugar. In summer use a little more milk and serve cold with crushed or sliced fruits. Creamed Rice Add a little more sugar to the above mixture and use a little less rice in order to obtain creamed rice, which is the basis of many simple but dainty desserts. For example, when nearly cold, stir in the whites of two THE PHILADELPHIA RECORD— /l/u;a>'s Reliable 130 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 131 THE PHILADELPHIA RECORD WAR COOK BOOK eggs or a little whipped cream, to- gether with broken nut meats or can- died fruits; or serve in tall glasses with a spoonful of preserves or jam on top, and garnish with whipped cream. Preserved ginger is especial- ly good with this dessert. Rice Rice Instead of Potatoes. In substituting rice for potatoes great care must be taken in cooking the rice to have the kernels dry and mealy or separate instead of soggy and heavy. The first important point is to wash the rice through six or seven waters, rubbing the grains with the hands to get all the starch off. Then have a good-sized kettle with plenty of boiling water in it over a hot fire where it will boil fast. Drain the washed rice and drop into the boiling salted water and let boil rapidly 15 or 20 minutes or until the kernels are soft when pressed be- tween the fingers. Drain off every bit of water, cover with one thickness of cheesecloth and set aside to steam for 10 or 15 minutes. Serve in an un- covered dish. Southern cooks wash the rice as directed above and then put it in a saucepan with a pint of water to each cup of rice and let it boil away. The kettle is then drawn to the side of the range and the cover partly re- moved to let the steam escape. It is kept there until steamed thoroughly dry. The rice must not be touched while it is cooking. For an experi- enced cook this recipe is all right, but the woman who is just learning had better try the first method, as rice scorches easily. Savory Rice Two tablespoonfuls butter or beef suet, browned and well seasoned; six tablespoons boiled rice, four table- spoons chopped cooked carrots, three THE PHILADELPHIA RECORD— /l/u;a>s Reliable 132 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >l/u;a>s Reliable 133 THE PHILADELPHIA RECORD WAR COOK BOOK tablespoons grated cheese, one chopped hard-boiled egg, milk. Melt the butter (or suet) and add the rice, carrots, cheese and egg. Moisten with milk and season well. Rice Water for Invalids Two tablespoons rice, three cups cold water, milk, salt. Wash the" rice, add the cold water and soak for 30 minutes. Bring gradually to the boiling point and cook for one hour, or until tender. Strain, reheat and dilute with hot water or hot milk. Season with salt. Add sugar if de- sired. Oatmeal for Invalids Cook oatmeal for an hour as for breakfast, then rub through sieve; add a little milk and cook in a double boiler for half an hour until perfectly smooth. Add a pinch of salt and a little cream. This is both nourishing and delicate. Curry Powder and Pungent Sauces Girt Variety to Meats and Vegetables. Curried Vegetables Mix together one cup potatoes, one cup carrots, one-half cup turnips. These vegetables, of course, should be cooked, cooled and cut in dice. Make a white sauce, then season with slices of onion which have been fried in drippings and one-half teaspoon salt; add one-half teaspoon curry powder and one-half cup of cooked peas to each cup of white sauce. Pour over the diced vege- tables and cook five or ten minutes. THE PHILADELPHIA RECORD— ylZu;a>'s Reliable 134 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /l/u>a3's Reliable 135 THE PHILADELPHIA RECORD WAR COOK BOOK Sauce Hollandaise 4 tablespoons tarragon vinegar. 1 bay leaf (small). 1 tablespoon chopped onion. Celery seed, sprig of parsley. Boil until reduced one-half, then strain out the seasonings. Rub to- gether two tablespoons butter and two tablespoons flour and add slowly one cup of boiling water. Stir over the fire until it thickens, remove and add slowly to the yolks of two eggs slightly beaten. Cook the mixture a few minutes longer over hot water, being careful to stir constantly. Add salt and pepper, another table- spoon of butter cut into bits and the vinegar. Horseradish Sauce One tablespoon cornstarch to one cup of cold water or liquid in which meat has been boiled; blend thor- oughly and cook until smooth ; add two tablespoons of grated horseradish and serve either hot or cold. This is particularly good to serve with boiled beef or with a boiled dinner. It may be varied by coloring the sauce with beet juice. Ordinary horseradish may also be made pink and attractive in color to use with white meats by adding a little beet juice to the horseradish when mixing it with the vinegar. % THE PHILADELPHIA RECORD— >l/u;a3's Reliable 136 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /4Zu;a>'s Reliable 137 THE PHILADELPHIA RECORD WAR COOK BOOK DESSERTS In planning the dessert for the meal, one must consider the food value of the ingredients as well as the fuel value of the entire meal. That is, where there is a heavy meat dish or other dishes which furnish a great deal of fuel to the body, the dessert should be light and delicate. For in- stance, with a dinner consisting of a heavy roast, potatoes, succulent vege- tables and a salad, the dessert should be something like a fruit whip, tapioca fruit pudding, orange ice or some- thing of that character. If on the other hand, one has a meat saving dish or a scant supply of meat with few vegetables, it is wise to have a dessert rich in fats, carbohydrates and proteins. Such a dessert would be like a rice custard with raisins ; milk and eggs in the dessert will fur- nish body-building energy giving food, the rice furnishes carbohydrates and the raisins furnish sugar; all rich in fuel value. Baked Apples A good way to use small apples: Wash apples, cut them in moderately thick slices, not using core. Place a layer of these apples in a greased baking dish. Season with sugar, cin- namon and a little butterine, then add another layer, etc., until the dish is full. The best results are obtained by using a moderately shallow dish and using two layers of apples. Bake until the apples are done through and light brown on top. Apple Pie Line a plate with good paste. Fill with thin slices of good cooking ap- ples, sprinkle with 1/2 cup of sugar which has been mixed with a heaping teaspoon of flour and a pinch of salt; cover with an upper crust and bake in moderate oven for half an hour. THE PHILADELPHIA RECOK\i— Always Reliable 138 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 139 THE PHILADELPHIA RECORD WAR COOK BOOK Cakes Potato flour may be used in mak- ing cakes. Use your cake recipe, but substitute three-fourths cup of po- tato flour for each cup of wheat flour. White Cake y^ cup butterine. 1 cup sugar. y^ cup milk. 34 cup corn flour and one cup wheat flour. 21/^ teaspoons baking powder. whites of three eggs. 1/3 teaspoon lemon extract. % teaspoon vanilla. Cream the butterine and sugar, add milk and flour, mixed and sifted with baking powder, alternately. Add flavoring, then finally fold in the whites of the eggs with a knife. Bake in a moderate oven. NOTE— The yolks of the eggs may be used in making mayonnaise dress- ing or soft custard. Fine Spice Cake Which Keeps Well 1 cup of molasses. 1 cup brown sugar. 1 cup of butterine or vegetable fat. 1 cup of strong coffee or butter- milk. 1 egg. 11/2 teaspoons soda. 1/2 teaspoon each cinnamon, cloves, allspice and nutmeg. 14 teaspoon salt. 1/^ cup raisins. 1/2 cup currants. 21/2 cups flour. Mix dry ingredients together. Add , the molasses, coffee or buttermilk, the soda dissolved in a tablespoon of hot water, the well-beaten egg. Beat thoroughly. Bake in a moderately deep pan for 30 minutes. THE PHILADELPHIA RECORD— i4/u;a>'s Reliable 140 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 141 THE PHILADELPHIA RECORD WAR COOK BOOK This cake may be used while hot as a pudding. Serve with either hard or fruit sauce. The rest of it may be used as fruit cake. Easy Sponge Cake 2 cups of .sugar. 4 eggs. l^ teaspoon salt. 1 cup corn flour (not corn meal). 1 cup wheat flour. 2 teaspoons baking powder, % cup boiling water. Beat the eggs lightly. Add sugar and salt. Sift baking powder with flour. Beat in well, add water. Bake in moderate oven. NOTE— All potato flour may be used. Shortcake For shortcakes of all kinds use recipe for baking powder biscuits, using double the amount of vegetable fat. Bake in two shallow, round pans — split, spread lightly with butter or butterine. Fill between layers with desired fruit, which has been crushed and sweetened to taste. Serve with cream or fruit sauce. A plain strawberry shortcake with plenty of strawberries makes a delic- ious dish. 1 cup wheat flour 1 cup corn flour 4 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons butterine 14 cup milk Mix the dry ingredients and sift twice, then work in the butterine, add the milk slowly, divide the dough into two parts and bake in 9 well-greased layer cake pan. When baked, divide in two parts, spread with butter or butterine, and put together with crushed and sweetened berries. If THE PHILADELPHIA RECORD— Always Reliable 142 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /4/u;a3's Reliable 143 THE PHILADELPHIA RECORD WAR COOK BOOK this is to be served with whipped cream, it is well to save a few whole berries to put on top of the shortcake. Just before serving the shortcake, in this case, cover the top of the short- cake with whipped cream and dot with the whole berries. Where whipped cream is not to be used, a cream sauce may be used, or a strawberry sauce to be poured over each portion when it is served. Barley flour may be used instead of wheat in above recipe. Other fruit may be substituted for strawberries. Soft Custard 3 yolks of eggs. 2 cups milk. 14 cup sugar. 1 teaspoon vanilla. Scald the milk, then pour slowly into the yolks of eggs which have been beaten with the sugar. Stir and cook over hot water until thickened. Cool and add vanilla. Cottage Pudding 1/4 cup butterine. 1/3 cup sugar. 1 egg- ' 1 cup milk. V2 cup corn flour. 34 cup wheat flour. 4 teaspoons baking powder. l^ teaspoon salt. Cream butterine and sugar to- gether, add well-beaten egg, sift in . flour, baking powder and salt, add milk, stir well and turn into a well- greased square baking pan. Bake 30 minutes in a moderate oven. Serve with chocolate sauce. Date Gelatine Pour a generous pint of boiling water over half a pound of dates. Stir and separate the dates with a silver fork, then skim them from the water to an agate pan. Set the pan in the THE PHILADELPHIA RECORD— /l/u;a>'s Reliable 144 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable US THE PHILADELPHIA RECORD WAR COOK BOOK oven for about five minutes to dry off the dates, then remove the stones and cut the flesh of each into three or four pieces; to these add the juice of half a lemon, one-quarter cup of sugar, one-half cup of orange juice or other fruit juice and one-quarter package of gelatine, softened in one- quarter cupful of boiling water. Have ready about a dozen dates reserved whole when the dates were stoned. Put half an almond in each date and use to decorate a mould. Mix the rest of the almonds with the date and gelatine mixture and when slightly chilled mix thoroughly and turn into a mould. Serve with cream sweet- ened and flavored to taste. Vanilla Ice Cream 2 cups milk. 1 tablespoon flour, corn flour or cornstarch. 1 cup sugar. 1 egg. Vn teaspoon salt. 1 quart thin cream. 2^2 tablespoons vanilla. Scald milk in double boiler. Mix flour, sugar and salt together and add the egg slightly beaten. Pour this into milk gradually and cook 15 min- utes, stirring to keep from lumps. If custard appears to curdle, it will not matter, as this will disappear in freez- ing. When cool add the thin cream and vanilla. Strain and freeze. This is a foundation recipe for one kind of ice cream, and may be varied by adding other flavorings. For in- stance, chocolate ice cream. For this, dissolve two squares of chocolate over hot water. Put this into the hot cus- tard slowly. In such cases, the flavor- ing should be put into the custard be- fore the cream is put into it. One may use berries, pineapple, coffee, orange or anything that one prefers. In freezing the ice cream, one must allow three measures of ice to one of THE PHILADELPHIA RECORD— /l/u;a>'s Reliable 146 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /IZi^aj^s Reliable 147 THE PHILADELPHIA RECORD WAR COOK BOOK salt. Pack in alternate layers until the ice and salt come to the top of the can. This packing should be as solid as possible. If one wishes to freeze only a small quantity in a large mixer then the salt and ice need only come a little higher in the tub than the mixture to be frozen. It is wise to fill the can only three-quarters full, because the mixture increases in bulk while freezing. If you have too much cream in your can, it will be coarse grained. The can should be turned slowly and steadily at first, then as it becomes slightly frozen it may be turned more readily. When frozen the water should be drawn off, dash- ers taken out and the cream should be packed solidly with a spoon. If the cream is to stand any length of time, the ice and the salt should be repacked, using four times as much ice as salt. When repacked the can should be covered with a newspaper or a piece of old carpet until ready to be served. Nut and Fruit Pudding 2 tablespoons gelatine. ¥2 cup cold water. IV2 cups boiling water. 2 cups sugar. Juice of two lemons. 1 orange. ¥1 cup dates. 2 bananas. 1/2 cup nut meats broken in small pieces. Soak gelatine 10 minutes in cold water. Make syrup of hot water and sugar and pour over the soaked gela- tine. Add the lemon juice. Strain, and when quite stiff stir in the fruits and nuts. Slice the bananas, cut oranges and dates into small pieces before adding to mixture. Turn all into a wet mold, let harden and serve with whipped cream. THE PHILADELPHIA KECOKD— Always Reliable 148 - THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 149 THE PHILADELPHIA RECORD WAR COOK BOOK Orange Ice Boil four cups of water and two cups of sugar 10 minutes. Add two cups of orange juice, the juice of one lemon. Strain and freeze. The grated rind of an orange may be added before straining if desired. To make lemon ice, add the juice of four lemons and one orange to the amount of sugar and water given above. In freezing ices, as well as sherbet and creams, use three level measures of crushed ice to one of coarse rock salt, and repeat until ice and salt come above the mixture to be frozen. If too much rock salt is used the mixture will freeze too rapidly and will be coarse in texture. In using other fruit juices they should be well sweetened before freezing, as they taste less sweet after. Orange Cream This is delicious served plain or combined with sponge cake. To make the cream, cook one cup of sugar, two of orange juice and one-half cup of lemon juice until a light syrup is gained. Then turn it very slowly on to the beaten yolks of four eggs, whipping all the time. Add to this one and one-quarter tablespoons of granulated gelatine which has been soaked half an hour in one-quarter cup of cold water. Cook a little while, strain, beat and add the whites of four eggs and beat until it stiffens. Turn into a mold. Whipped cream may be added instead of white of eggs. Orange Milk Sherbet Orange in milk sherbet makes a pleasing dessert which may be made without much trouble. Four cups of milk, one and one- half cups of sugar, juice of one lemon, two oranges. Mix juice and THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 150 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— yl/u;a3's Reliable 151 THE PHILADELPHIA RECORD WAR COOK BOOK sugar and add milk slowly while stirring. If it should curdle it will do no harm. Freeze and serve with macaroons. Orange Fritters To make fritters, divide the orange in sections. Dip each section in bat- ter and fry a light brown in deep fat. Surprise doughnuts may be made by rolling out rather thin squares of " doughnut dough and placing a spoon of orange .marmalade on it, then fold over and fry, like regular dough- nuts. Orange Custard Orange custard is made by arrang- ing slices of orange in a glass dish and pouring boiled custard over them. The beaten white of an egg sweet- ened and dropped by spoons over the top makes the dish more attrac- tive in appearance. Baked Peaches Baked peaches make a pleasing change at times. Peel peaches, cut in halves and place in a shallow porcelain or glass baking dish. Fill the cavities of the peaches where the stones have been removed with sugar, a bit of butter, a few drops of lemon juice and a little grated nutmeg. Bake until the peaches are tender when pierced with a silver fork, which will take about 20 minutes. Serve in the dish in which they are baked. Sponge cake or lady fingers are nice to serve with this dish. Peach Frozen Pudding Ripe, well-mashed and sweetened peaches lend themselves well to add to any kind of ice cream or frozen pudding. A good proportion for ice cream is one cup of heavy cream, one cup of thin cream, two cups of mashed peaches and sugar to taste. THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 152 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— yl/u;a3's Reliable 1S3 THE PHILADELPHIA RECORD WAR COOK BOOK It must be remembered that the mix- ture tastes less sweet after freezing, so that it must be quite sweet before. Peach Mousse Peach syrup may be used in making peach mousse. 1 tablespoon granulated gelatine. 14 cup of cold water. 1 cup peach syrup. 2 tablespoons lemon juice. 1 cup of sugar. 1 quart of cream. Have the syrup hot and add to it the gelatine (which has been dis- solved thoroughly in cold water), the lemon juice and the sugar. While this is cooling, whip the cream stiff and then turn it into a sieve to drain. When the mixture begins to thicken turn the whip from the cream into it and put into a mold. Pack in salt and ice and let stand four hours. Points for Pears Pears lend themselves to a number of delicious dishes, and for that rea- son, as well as for their laxative qualities, they should be included in the list for the family fruit closet. They are quite similar in food value to apples, but are considered more easily digested, and also contain much less acid. Stewed Pears Pare, cut in halves and remove cores. Cook until tender over a low fire with just enough water to keep them from sticking to the stewpan. When the pears can be pierced with a silver fork, add sugar to taste and put in three or four pieces of pre- served ginger. Cook five to ten min- utes longer. If no ginger is at hand a few slices of candied orange peel or citron may be used instead. If you keep a fire in your range over night, try stewing pears in a stone- ware jar or crock. Prick hard bak- ing pears with a fork in several places THE PHILADELPHIA RECORD— yl/u;a>'s Reliable THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /l/u;a>'s Reliable 155 THE PHILADELPHIA RECORD WAR COOK BOOK ■ and fill a jar or your casserole with them. Add one cup sugar, one cup water and a teaspoon of molasses. Cover tightly and bake all night. This dish should be prepared in time to place it in the oven while it is still hot ; otherwise the fire will be too low during the night to start the cooking properly. Prune Whip 14 lb. prunes (stewed). 3 whites of eggs. 14 cup powdered sugar. 1 tablespoon lemon juice. Beat the whites of eggs until stiff, then add gradually the powdered su- gar and prunes, which have been cut into small pieces and mixed with the lemon juice. Arrange in serving dishes and serve with whipped cream or a soft custard. Other fruits may be used iri place of prunes, such as apricots, peaches or pineapple. Pecan Pudding Nuts are nutritious and may be used in different forms that are eas- ily prepared. A pudding much liked in the South may be made as follows : One pint pecans, chopped fine or run through a meat cutter; one full cup of mashed cooked rice, three eggs, add yolks to nuts and rice, sweeten to taste; sweet milk enough to make consistency of custard. Bake until set. Beat whites of eggs, put on top and brown lightly. This pud- ding is delicious with whipped cream, but may be eaten with liquid sauce having preferred flavoring. Other nuts may be used in place of pecans. Pineapple Tapioca Pineapple tapioca is made by mix- ing one-half cup of minute tapioca, one-half cup of sugar and a pinch of salt together and adding slowly to three cups of boiling water. Cook in the double boiler 15 minutes and THE PHILADELPHIA RECORD— Always Reliable 1S6 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— i4/u;a>s Reliable. 157 THE PHILADELPHIA RECORD WAR COOK BOOK then pour over two cups of shred- ded pineapple. Decorate the top of the pudding with any kind of jelly or preserves that you like. Pineapple Ice is refreshing and also is easily made by boiling three- quarters of a cup of sugar with three cups of water for three or four min- utes, then adding two cups grated pineapple, six tablespoons of lemon juice; cool, strain and freeze. This will serve six persons. Snow Pudding and Fruit Sauce 1 tablespoon granulated gelatine. l^ cup cold water. whites of 3 eggs. 1 cup boiling water. 1 cup sugar. 14 cup lemon juice. Soak the gelatine in cold water, dissolve in the hot water; add lemon juice and sugar and stir well to dis- solve thoroughly. Strain and set aside to cool ; stir mixture occasionally; and when quite thick beat with a wire whisk or Dover egg beater until frothy; add well- beaten whites of the eggs and con- tinue beating until quite stiff. Set on ice to chill, serve with a sauce made by slightly crushing a cup and a half of strawberries with one-half cup of sugar. Strawberry Pudding Fill a baking dish with berries, sweeten to taste and add two or three dots of butter. Make biscuit dough as for Strawberry Shortcake, recipe given above. Roll one-quarter inch thick, cut at two or three places to let the steam escape and place over the berries in a baking dish. Bake in a moderately hot oven 20 to 30 min- utes. When berries are not plentiful, one may use one-third apple and two- thirds berries in this pudding, or one may use one-third rhubarb and two- thirds berries. THE PHILADELPHIA RECORD— Always Reliable 158 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /lZu;a3's Reliable 1S9 THE PHILADELPHIA RECORD WAR COOK BOOK Strawberry Sauce 1 tablespoon cornstarch % cup water 1 tablespoon sugar 1 tablespoon butter Dissolve the starch in the water, add the butter and sugar, and cook until smooth, then add crushed and sweetened berries. Delicious straw- berry pie may be made by baking a layer of pastry made of corn flour and wheat flour 50-50. This crust should be rolled medium thin and baked over an inverted pie pan, then fill with part- ly crushed and sweetened berries and cover with either meringue or with whipped cream. Tapioca Peach Pudding Line a buttered baking dish with pared and sliced peaches. Soak a cup of tapioca in hot water enough to cover for an hour or more. Sweeten and flavor and pour over the fruit. Bake in a moderate oven for a half hour or until the peaches are done. If minute tapioca is used it needs no soaking. Apples may be used in place of peaches. Tapioca Cream 1/4 cup tapioca, either pearl or min- ute. 2 cups of scalded milk. 2 eggs. Ys cup sugar. pinch of salt. 1 teaspoon vanilla. Soak pearl tapioca in cold water. If minute tapioca is used add it to milk and cook in double boiler until transparent. Add sugar to egg yolks, slightly beaten, and then gradually beat into the hot mixture and cook until the mixture thickens. Whip in whites of eggs beaten stiff, chill and flavor. THE PHILADELPHIA RECORD— yl/u;a>'s Reliable 160 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 161 THE PHILADELPHIA RECORD WAR COOK BOOK BEVERAGES We think of beverages as some- thing to tickle the palate and quench the thirst. They do that, but many of them also assist in nutrition. For foods may be liquid as well as solid. We can gain nourishment sipping from a glass or drinking through a tube just as well as from eating large slices of meat and heaped-up quan- tities of vegetables. In some beverages there is a de- cided and substantial addition to the number of calories which are neces- sary to keep up health and energy. Under this head comes milk, butter- milk, cocoa, chocolate, kumiss, whey and others which are widely adver- tised. In summer nutrition in bever- ages is well worth our attention, be- cause they are not only easily assim- ilated, but they also may be made re- freshing and cooling. The liquids mentioned should be considered, how- ever, more in the light of foods than of something to quench the thirst, al- though they may and do often com- bine both qualities. A glass of cold milk or buttermilk will quench the thirst sometimes when nothing else appears to be able to do so. If with the glass of milk we have some bread and butter, preferably barley bread, corn flour bread, or rye bread, a dish of fruit and a crisp vegetable, we have a meal complete in itself so far as the amount of protein, carbohydrate, mineral matter and fat are concerned. At the same time we have a meal that does not overtax the body in order to take care of it, which does not furnish too much fuel for heat in hot weath- er, but which does furnish the proper- number of calories necessary for moderate healthy work. Those who work out of doors at manual labor, in their gardens, perhaps, may need to increase the amount. THE PHILADELPHIA RECORD— /IZu^a^s Reliable 162 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 163 THE PHILADELPHIA RECORD WAR COOK BOOK On cool summer days a cup of hot chocolate with whipped cream, some slices of corn flour bread with peanut butter, or corn bread with butter and a dish of fruit, is all that is necessary. In certain other summer beverages the number of calories is almost neg- ligible, but the beverages are equally favorable in regard to nutrition, be- cause they furnish vitamines, the elusive something that food scientists cannot see, but which they know must be furnished in the food. For if vitamines are lacking, children do not grow properly and have rickets, become anaemic; grown people lose their health and may have pellagra or beri-beri. Among the vitamine rich beverages are orangeade, lemonade, limeade and fruit punches. Raw milk also is rich in vitamines, but as that has been considered under the head of the nourishing beverages, it is not placed in this list. Lemonade, of course, is the most popular and prob- ably the most easily prepared of all the summer drinks. There is only one drawback to its general use. Those who have a tendency to rheu- matism or uric acid may find it in- creasing the acid condition. In fact, lemons, grapefruit and strawberries are the three thhigs that physicians almost invariably eliminate from the diet of anyone addicted to rheuma- tism or uric acid. Orangeade, on the other hand, appears to have no effect at all on the acid condition of the body and does very materially in- crease the amount of vitamines in the food content. Orangeade is easily assimilated by children and invalids and forms a healthful addition to their diet, even when taken as pure orange juice, or when diluted with water with a little sugar added. It would be a splendid thing if all babies and little children could have during the hot weather the juice of at least one-half an orange given plain, or in THE PHILADELPHIA RECORD— /1/u^ays Reliable 164 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHIUDELPHIA RECORD— .4/u;a:ys Reliable 165 THE PHILADELPHIA RECORD WAR COOK BOOK orangeade, between meals. This would not only quench their thirst, but would be in the nature of a tonic. Fruit punch is a joy, particularly to children. Wise mothers will keep it on tap. This is not hard to do, either, because one may squeeze out the juice of oranges and lemons and keep them in a jar in the refrigerator for at least two days. Then to this juice a bit of fresh fruit, either cooked or raw, may be added to change the flavor. If the fruit is fresh it should be mashed before putting into the punch. Sometimes half a bottle of ginger ale or root beer will give a pleasing flavor to the fruit punch. Then, again, a cup of cold tea makes a delicious addition for grown-ups. With berries, pineapples and other fruits one may change the character of the beverage so that the family will have a variety and find pleasure in what seems to them a new kind of punch. Oftentimes, when fresh fruits are not available, one may have re- source to the fruit closet and use a little of the canned products. Cher- ries are particularly good to use in combination with oranges and lem- ons. Some mothers who know the value of fruit punches make an effort to have plenty of fruit juice canned in small jars, pint and half-pint sizes, ready for the emergency of making a cooling drink in a hurry. In addition to fruit punches, there are other delicious fruit beverages which may be made in the summer and kept for use throughout the year, such as strawberry shrub, raspberry vinegar and blackberry cordial. If you have never tried putting up any of these things, make an experiment this summer. One may be so much more hospitable if they have some- thing in the pantry or on the fruit shelves with which they can make a delicious and cooling beverage to THE PHILADELPHIA RECORD— Always Reliable 166 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /4/u;a3's Reliable 167 THE PHILADELPHIA RECORD WAR COOK BOOK give to the tired caller or newly ar- rived guest, who has come into one's home from the hot sun and heated pavements. This is one thing that every housewife can do this summer. She can be a Red Cross nurse in her own home, standing ready to give as much refreshment for the body and mind as she is able. Being ready and doing all she can to make those comfortable who are around' her shows that she is heeding her call to patriotic duty. Oranges Although both oranges and lemons belong to the same family, the citrus, they are enough unlike to supplement each other as well as to combine in giving flavors to foods. If your physician says you have too much uric acid to take lemons he'll proba- bly tell you to eat plenty of oranges, and may advise you to take the juice of an orange every time you are thirsty, instead of a drink of water. Speaking of orange juice, it is a splendid thing to give to children. Holt, one of our authorities, says that many infants are benefited in their nutrition by small quantities of or- ange juice when they are 5 or 6 months old. Two or three teaspoon- fuls of juice should be given an hour before meals. This should be in- creased so that by the time they are a year old two or three tablespoon- fuls may be given. The juice should be strained, of course, and it should be sweet and fresh. Lemon juice is used instead of vinegar, not only on fish, baked and fresh spinach, cabbage and other similar dishes, but also in making salad dressing, both French and mayonnaise. The proportion used being in most cases one tablespoon- ful of lemon juice to three of oil. THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 168 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— A/wa^-s Reliable 169 THE PHILADELPHIA RECORD WAR COOK BOOK Grape Juice Wash grapes in colander and pick from stems. Put fruit in granite or porcelain-lined kettle and add one cup of water to each quart of grapes. Heat slowly, mash fruit lightly and cook gently for 20 to 30 minutes. Drain through a double cheesecloth lightly to get all the juice. Put the juice in the preserving kettle and let come to the boiling point, then draw kettle from the fire to skim. Do this twice, then add sugar in the proportions of one-half cup to each quart of juice. When the sugar has dissolved, which will take about five minutes, skim carefully and pour into hot sterilized jars or bottles and seal. The finest grape juice may be made from a grape called the Ives Seedling. Use one cup of water to four quarts of grapes. Just enough to get the grapes started cooking. Then proceed as above, except that no sugar need be added. The grape juice should be sealed in bottles with rubber fasteners, and it will be just sweet enough for a mildly acid drink. Currant Shrub Heat two quarts of ripe currants, then strain through a jelly bag. To each quart of juice add three-fourths of a pound of sugar and stir until dissolved. Add the juice of one lemon and dilute with cold water. Place on ice. When ready to serve pour over cracked ice and ornament each glass with a bunch of ripe currants or a slice of lemon. Raspberry Vinegar A pleasant drink in hot weather and' a fine ingredient for fruit punch and for making salads in winter is raspberry vinegar, which may be made as follows : THE PHILADELPHIA RECORD— Always Reliable 170 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD—Always Reliable 171 THE PHILADELPHIA RECORD WAR COOK BOOK Put four quarts of raspberries in a bowl and pour over tliem two quarts of vinegar. Cover and set in a cool place two days. On the sec- ond day strain the vinegar through cheesecloth. Put four quarts of fresh raspberries in the bowl and pour over them the vinegar strained from the first raspberries. Put in a cool place for two days, then strain. Put the strained juice in a preserving kettle with three pounds of sugar. Heat slowly and when the vinegar boils skim carefully. Boil 20 minutes then put in sterilized bottles. The berries may be spiced and preserved. About two tablespoons of raspberry vinegar to a glass of water makes a refreshing drink. Similar vinegars may be made from blackberries and strawberries. •^ THE PHILADELPHIA RECORD— Always Reliable 172 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /l/u;ays Reliable 173 THE PHILADELPHIA RECORD WAR COOK BOOK JELLIES We have considered jellies and pre- serves as luxurious adjuncts to our meals. They really have great food value as energy furnishers in a con- centrated form. To Put Up Good Jelly With sugar constantly increasing in price one cannot afford many ex- periments in jelly-making. It is bet- ter to go about the business of mak- ing jelly with some clear ideas that will make success more certain. There is nothing more attractive in appearance nor more satisfying in taste than a dish of home-made jelly which is clear, which keeps its shape while being "quivery." On the other hand, ropy, thick or tough jelly ap- peals to no one. Neither is it pleas- ant to set your teeth on edge with crystals in jelly. To get jelly of the right consistency and free from crys- tals is the problem not only of the young housewife but also of the ma- ture one. Two questions often asked of the Domestic Science ex- perts are : "What makes crystals form in my jelly?" and "Why doesn't my jelly harden?" Causes of Crystallization In reply to the first question, about the crystallization, there are two points to consider. There may be too much sugar in proportion to the juice, or the jelly may have been , boiled too hard. Some fruits have more sugar than others; currants, for instance, have four or five times as much sugar as the peach. Yet to the taste peaches seem much sweet- er than currants. Grapes have the most sugar of any of the fruits, and grape jelly is more apt to have crys- tals form than other fruits. Another factor that comes into jelly-making THE PHILADELPHIA KECOKY)— Always Reliable 174 ^ THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /4/u;a>'s Reliable 175 THE PHILADELPHIA RECORD WAR COOK BOOK is the weather. In hot, dry seasons, with plenty of sunshine, the fruits, particularly berries, have more sugar than usual, and this should be taken into account when measuring the fruit juice and sugar. The usual rule is pint for pint, or cup for cup. And that rule should be followed when we have a cold, wet season, without a great deal of sunshine. If, on the other hand, we had had little rain, plenty of hot weather, it would be better to use less, i. e., to each pint of juice add a good three-quarters pint of sugar. Sometimes too rapid boil- ing causes the particles of jelly to be thrown up on the sides of the kettle, where crystals are formed, and then either pushed down into the kettle or fall down, and these crystals later will start others to form. To avoid crystals, measure the sugar carefully and take care to have the jelly boil slowly. As to Hardening Why jelly does not harden requires a different explanation. The fruit may be overripe, it may have been boiled too long, the fruit may not be the right kind, or too much may be boiled at a time. There is a substance in all fruits, when ripe or nearly ripe, that is called pectin, which is a carbo- hydrate, something quite similar to starch in its properties, and it is this pectin that enables us to make jelly. Equal quantities of fruit juice and sugar heated to the boiling point for a few minutes brings about a chemi- cal change, which causes the pectin in the fruit to gelatinize the mixture, and jelly is the result. Pectin, pec- tose, pectase all come from the Greek word meaning to coagulate or curdle. Through certain changes the pectic acid is made to form a jelly mass instead of curdling things. Pectose and pectase are always in unripe fruit. THE PHILADELPHIA RECORD— Always Reliable 176 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >l/u;a3's Reliable 177 ' THE PHILADELPHIA RECORD WAR COOK BOOK Pectose is supposed to form the bulk of vegetable jelly, the elemental qualities of which may be equal to the starches. Pectase is a substance present in the juices of plants. As fruits ripen the pectase acts on the pectose which cannot be dissolved and changes it so th^t it can be dis- solved, changing the pectose into pec- tin. Now the important point for the jellymaker to remember is that this pectin is always at its best just when the fruit is ripe, or a little be- fore. If the fruit is overripe, if it begins to ferment a bit, if the jelly is cooked too long, then the pectin undergoes a change and loses its power to gelatinize, and the jelly does not harden. Choose fruit that is just ripe or a little green, and you will have better success than with the overripe fruit. When Pectin is Needed The amount of pectin changes in the different fruits, just as sugar does. In the strawberry, for instance, the quantity of the jellymaking pectin is so small that it is difficult to make jelly from strawberries. Apples or currants may be added to make a jelly in which some of the flavor of strawberries may be obtained. In- deed, I have always found that to get good results with peaches it is better to add apples or grapes. The peach is often given in jellymaking lists, but I would advise new jellymakers to let the peach alone at first or use it with something else that is easy to make jelly from. If you chance to have some currant juice canned, add a fourth proportion of that. The best fruits for making jelly are cur- rant, crabapple, apple, quince, orrape, blackberry and raspberry. If you wish to have success with cherry jelly add currants or apples if you want real jelly. Of course some of the cherry flavor will be lost. THE PHILADELPHIA KECOKXi— Always Reliable 178 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >l/u;a3's Reliable 179 THE PHILADELPHIA RECORD WAR COOK BOOK Pure Juice Jelly Many housewives prefer to make jelly from juicy fruits, such as cur- rants, raspberries, blackberries and grapes, without adding any water when cooking the fruit to extract the juice. They mash a little of the fruit in the bottom of the kettle first and then put in the rest of it. The kettle is placed over a low fire and heated gradually, so that the juice will be extracted enough to cook the berries or currants. Other housewives say that they add a little water to start the fruit cooking. I find from experi- ment that this works very well, par- ticularly with currants, provided the jelly is cooked in a way that I will discuss later. Indeed, my experience is that I had more jelly and with a more delicate flavor. The propor- tions were one pint of water to four quarts of currants. The fruit was washed, drained and then placed in an agate kettle with a pint of hot water poured over it. The fruit was cooked rather slowly until it was soft, and then it was thoroughly mashed with a potato masher. It was poured into a jelly bag made of coarse mus- lin and allowed to drain over night. The next morning the clear juice was taken and cup for cup of sugar add- ed. When the sugar had dissolved, or almost so, it was put over the fire and heated gradually to the boiling point, where it was allowed to boil gently from 10 to 15 minutes. I tried it by dipping a teaspoon of the mixture on a cold plate, and when I found that it rolled from this plate, that is, when it showed that it was jellying, I poured it into the jelly glasses and set away to cool. But I only cooked a little of it at a time. And it is to that fact that I ascribe my success. Indeed, cooking a little at a time is one of the things that I consider essential in making THE PHILADELPHIA RECORD— yi/wa^s Reliable ISO THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— A/wa^s Reliable 181 THE PHILADELPHIA RECORD WAR COOK BOOK fine jelly. I never put more than three cups to cook in one kettle. When I am making a good deal of jelly at one time 1 have found it neces- sary to keep two or three kettles going at once, which may be done without difficulty by starting one a few minutes later than the other. Then the skimming off of the scum that rises to the top and the testing on the plate may be done one kettle after the .other. The jelly glasses should be sterilized, dried and kept hot to avoid ferment and mold later. As to Clarity If you have a sunny window in your kitchen it is a good plan to set the glasses in it for a day, covering them with a pane of glass, or wax paper, and then pouring paraffine over them. The paraffine may be handled easily by putting it in a small coffee pot or teapot, which may be bought at 5 or 10 cents, and melting it in this over a low flame or heat, and then pouring a thin coating over each glass, being careful to entirely cover the jelly. By using the juice that drains out without squeezing the jelly bag you will have a clear jelly. If you wish this extra transparent, use a flannel bag to drain the juice. After the first juice has been used the jelly bag may be squeezed and that juice used to make jelly that will not look clear, but will taste just as good. Or if this is not desirable, the fruit in the jelly bag may be turned into a sieve and the pulp rubbed through, to be used in making marmalade. But where there are children in the fam- ily jelly that is not clear will not receive harsh criticism. THE PHILADELPHIA RECORD— /l/u;a>'s Reliable THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /4/u;a>'s Reliable 183 THE PHILADELPHIA RECORD WAR COOK BOOK Wild Cherry Jelly If you never tried making wild cherry jelly, make a note to remind yourself that it is well worth trying next year. Wild cherries should be combined with apples. Use half and half. Add enough water to barely cover apples and cherries and cook until fruit is tender. Mash well and then drain through double cheese- cloth over night. The juice that drips through will make clear jelly, and the juice may be squeezed out of the rest of the fruit for less clear jelly. Put three cups of juice and three cups of sugar in a saucepan and heat gradually until the sugar is dissolved. Boil 10 or 15 minutes, or until the mixture rolls up with a spoon on a saucer. Pour in jelly glasses, let stand half a day and cover with melt- ed parafRne. By pouring a little jelly at a time in each glass there will not be any trouble with jelly glasses breaking. Heating them up gradual- ly allows the glass to expand as the quantity is increased. A spoon placed in the glass will help, but even then hot liquids should be poured in slowly. Grape Jelly If you are fortunate enough to get grapes just before they are ripe, you will have them at their best for jelly- making. Sometimes half-ripe grapes are brought to the markets and sold for that purpose at 10 cents a quart. Even at that price the jelly need not be so expensive, because one may combine with the grapes apple par- ings and two or three small apples. In this way more jelly may be made without spoiling the grape flavor. Wild grapes are especially fine, as they have a "tang" that makes the jelly very nice to serve with sliced cold meats, particularly lamb or veal. THE PHILADELPHIA RECORD— i4/u;a>'s Reliable 184 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /i/uJa^s Reliable 18S THE PHILADELPHIA RECORD WAR COOK BOOK Peach Jelly In making jelly from peaches it is well to add one-fourth part tart ap- ples to the peaches. For making jelly, also, the small fruit and the im- perfect (imperfect in shape, not de- cayed) fruit should be used, and the apples should be cooked with the peaches. Peaches have less pectin, the jelly-making substance, than ap- ples, and unless some fruit is added which is rich in pectin the jelly does not harden, but is left thin and "ropey." By using one-fourth apples the flavor of the peach jelly is not im- paired, and the substance is much improved. Peaches also are easily dried, pared and unpared, and as many as possi- ble should be kept that way this year. Soft fruit may be pared and made into old-fashioned "peach leather." This is done by mashing the fruit and drying it on platters in thin cakes. It may be sweetened or not before drying, just as one chooses. This • peach leather may be stored in boxes and then cooked up with a little water when it is to be used in the winter time. If it is sweetened before it is put away it is well to hide the box, or it may be mistaken for candy and eaten in the winter time. Peach Preserves Preserved peaches will keep their flavor better if they are pared and covered with sugar, about the propor- tion of one-third sugar to two-thirds peaches, and permitted to remain in this sugar over night, until the syrup draws. This syrup should be heated and poured over the peaches, then reheated, the peaches added to the syrup and cooked very slowly until they are tender when pricked with a silver fork, and until they are what is called translucent — that is, one can almost see through them. THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 186 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD-Always Reliable 187 THE PHILADELPHIA RECORD WAR COOK BOOK Spiced Peaches Spiced peaches are better if they are pared and left whole. Clingstone peaches are the best for this purpose. They should be kept in sugar over night, in the same proportion* as stated above. Then, vi^hen cooked the next day, vinegar and spices should be added to the fruit. The amount of vinegar and spices should be deter- mined by the taste of the family' which will use the fruit. CONSERVES Carrot and Pineapple One cup ground carrot, one cup pineapple, shredded. Cook until tender. Add one cup sugar, one lemon, quartered and sliced very thin. Boil slowly until thick. Do not stir. Pack in hot jars and sterilize. Grape and Apple Take equal parts of grapes and apples, cook the grapes until the skins are tender and they may be rubbed through a sieve. Wash and quarter the apples, cook until tender and press through a colander, and then combine the pulp from the two fruits. Add one-quarter as much sugar as fruit pulp. Cook 10 or 15 minutes and seal in glass jars. This makes a good sauce for winter. By adding one-third sugar and two- thirds fruit pulp, putting in spices to taste and cooking down until fairly thick, one may get a delicious con- serve. Catsups We think of catsup as something made from tomatoes, but most deli- cious catsup may be made from a num- ber of different fruits and vegetables. Apples, grapes, currants, gooseberries and mushrooms each made delicious catsup. These furnish a pleasing change in serving meats and are fine THE PHILADELPHIA RECORD— /i/ujays Reliable 188 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 189 THE PHILADELPHIA RECORD WAR COOK BOOK to have on the emergency shelf, to use in place of sauce with roasts when there is no time to make them. To make currant catsup, take two pounds of currants, one pound of sugar, one cupful of vinegar, one teaspoonf ul each of cinnamon, cloves, pepper and allspice. Cook 20 minutes in a gran- ite saucepan, strain through a sieve, rubbing the pulp through and leaving only the skins. Then cook until as thick as ordinary catsup. Bottle and set away in a dark, cool place. For gooseberry catsup and grape catsup, proceed in the same manner. For apple catsup cook a dozen good- sized tart apples that have been wash- ed and quartered. When soft rub through a sieve and to each quart of pulp add one cupful of sugar, one tea- spoonful each of pepper, salt and mus- tard, two teaspoonfuls each of cloves, cinnamon and allspice, and one good- sized onion which has been grated and chopped quite fine. Cook slowly until thick enough to run from the bottle. Seal in pint glass jars. Cucumber catsup may be made without trouble by taking good-sized cucumbers, preparing as for the table, and then grating them or chopping extremely fine. Season to taste with salt; strain over night, and in the morning add pepper and vinegar, tak- ing care that the vinegar is not too sharp. Put in tight jars and seal for winter use. A tablespoonf ul of grated horseradish or a teaspoonful of mus- tard improves this catsup according to some tastes. SOME RELISHES Canapes Canapes (pronounced kanappees) make a good first course for a lunch- eon. They also furnish a fine way to use stale slices of bread and left- overs. The bread is cut into circles a THE PHILADELPHIA RECORD— A/uJays Reliable 190 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THEx PHILADELPHIA RECORD-Always Reliable 191 THE PHILADELPHIA RECORD WAR COOK BOOK quarter of an inch thick and two and a half inches in diameter, or into strips four inches long and two inches wide. The slices are toasted or fried in hot fat, or dipped in butter and browned in the oven. Some seasoned mixture is then spread over them. Ham Canapes Cut bread into slices a quarter of. an inch thick, then with a small bis- cuit cutter into circles. Fry them in hot fat or saute them in butter or butterine. Pound some chopped ham to a paste, moisten it with milk or cream, spread it on the fried bread; dust with pepper, sprinkle the top with grated Parmesan cheese and place it in a hot oven until a little browned. Corn flour or cornmeal muffins may be used instead of bread. Green Tomato Pickle Green tomatoes make excellent pickles, either sweet or sour. For sweet pickles they have a prettier color and finer taste if they are used just before they turn in color. Cut the tomatoes, sprinkle lightly with salt, and let them remain over night. Drain thoroughly and put on to cook in an agate or porcelain ket- tle with sugar, vinegar and spices. One and one-half cups sugar, one tablespoon ground cinnamon, one tea- spoon mustard to three pints of medium sour vinegar is the right pro- portion to use for one peck green tomatoes. Allspice may be added, but makes the pickle darker. Cook very slowly until the tomatoes become al- most translucent; lift carefully in order to keep the slices whole, put in hot glass jars and seal. Tomato Relishes A relish that is easily made and which will keep for several days is made as follows: Chop six large, firm tomatoes moderately fine. Add THE PHILADELPHIA M.COKD— Always Reliable 192 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 193 THE PHILADELPHIA RECORD WAR COOK BOO K one bunch of celery chopped fine, one tablespoon of mustard seed, one table- spoon sugar and one teaspoon of cara- way seed and one cup of vinegar. Salt to taste. If caraway flavor is not liked, use a dash of pepper instead. This is a fine relish to use with cold meat. Green Tomato Chop one dozen fair-sized green tomatoes quite fine and sprinkle with salt. Let stand while chopping one small head of cabbage, one good-sized onion and two green peppers as fine as the tomatoes. Drain the tomatoes and mix with the other vegetables. Add two tablespoons of mustard seed, one teaspoon of celery salt, one- fourth teaspoon of ground pepper and two cups of vinegar. Salt to taste. If peppers are not at hand or not desired, use two good-sized cu- cumbers instead. Pickled Green Tomatoes One quart green tomatoes, one quart of cucumbers, one pint chopped onions, three large green peppers, one medium head of cabbage, chop- ped not too fine ; one cauliflower pick- ed apart. Put in kettle (porcelain- lined is best) and sprinkle salt through the mixture, using about one cup of salt in all. Add enough cold water to barely cover the mixture and let stand over night. Boil in the same water in the morning for 30 minutes. Drain off the water. Make a paste of two cups of sugar, one-half tablespoon of mustard, two table- spoons of tumeric powder and a scant cup of flour. Mix dry ingredients together and add enough cold water to make a rather thin, smooth paste. To this add two quarts of boiling vinegar (not too sharp), put over fire and stir with a wooden spoon until mixture boils, then add vegetable mixture, boil 15 minutes and seal in glass jars. THE PHILADELPHIA RECORD~>l/u;a>'s Reliable I'H THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHIUDELPHIA RECORD— /i/ways Reliable 195 THE PHILADELPHIA RECORD WAR COOK BOOK CANNING FRUITS AND VEGETABLES To get the best results in canning with the least outlay of time and en- ergy, it is well to have a full canning outfit. Of course, one could get along with two kettles, a tablespoon, a ladle, jars, covers and rubbers, if necessary, but with the advanced and modern ideas in regard to canning it would be much better to have a boiling kettle, blanching kettle, sterilizing kettle, hot- water outfit, wire basket, jar lifter, lid lifter, measuring spoons, fruit funnel, as well as jars, lids and new rubbers. A word about jars and lids, too, may be helpful. These should be washed clean and should be ready, together with the lids. There should be three sizes of jars at least, and for a large family four sizes would be better, the two-quart, quart, pint and half -pint jars. One-half -pint jars, of course, are better for small families, but they may be used in large families for preserving sauces and portions of food that otherwise would have to be thrown away. These small portions may be used in flavoring and season- ing other foods. With everything at hand to do good work in canning, the next point to re- member is that everything must be absolutely clean, and, as far as the jars are concerned, surgically clean. It is by strict adherence to true clean- liness that the germs of bacteria are kept down. If the jars are clean and are filled to the very top while hot, if the lids are clean and hot, the rubbers clean and hot, there is very little dan- ger of having your fruit or vegetables spoil. The two best-known methods of canning fruits and vegetables are the open kettle and the cold pack. The open kettle is, of course, the old- fashioned way of cooking the fruits THE PHILADELPHIA RECORD— /l/a;a3's Reliable 196 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— /l/u;a3's Reliable 197 THE PHILADELPHIA RECORD WAR COOK BOOK or vegetables, then putting them in jars and sealing them. So far as fruit is concerned the open- kettle method is good for small quan- tities. For large amounts of fruit the cold pack is better. The latter method should be used in canning vegetables. The Cold-Pack Method This term is used because the food material is first scalded or blanched for a few minutes in boiling v^^ater, chilled by dipping at once into cold water, and then packed in the con- tainer, covered with liquid — either water, syrup or juice, that depending upon the food material being canned — the rubber put in place, the cover of the container put on lightly, not tightly, and the container placed in the canning outfit for sterilization. By this method the containers, rub- bers, and covers are previously washed but not necessarily sterilized. If new jars are used they may be put in warm water and allowed to heat gradually until the water reaches the boiling point. These should be al- lowed to cool slightly before they are packed with the food material. This process tempers the glass some- what and lessens the possibilities of breaking. There are a number of outfits which are used in the cold-pack method; first, there is the homemade outfit, which may be made from a washboil- er, tin pail, milk can, metal washtub or lard pail. These should have tight- fitting lids and also some kind of a false bottom made either of metal or wood to keep the jars from direct contact with the heat, and also to give a free circulation of water and steam around the jars. Then there is the water-seal outfit, which consists of a double-walled bath and cover which goes down into the THE PHILADELPHIA RECORD— /l/u^a^s Reliable 198 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHIUDELPHIA RECORD— Always Reliable 199 THE PHILADELPHIA RECORD WAR COOK BOOK water between the outer and inner walls, thus making three metal walls and two water jackets. This is eco- nomical so far as heat is concerned. Then there is the steam pressure out- fit, which carries from five to thirty pounds of steam pressure. This pres- sure canner may be regulated easily so as to maintain different tempera- tures, and therefore it is very valu- able for use in canning vegetables or fruits. One advantage in buying the pressure canner is that it can be used both for canning during the canning season and as a cooker during the en- tire year. These cookers are light in construction and economical on heat, and wherever it is possible, each household should be provided with one. The following rules for canning vegetables will apply to such articles as wax beans, stringless beans, green peas, cabbage and Brussels sprouts. They should be prepared as for cook- ing, then placed in a piece of cheese- cloth and dipped in boiling water for three or four minutes, remove and blanch in cold water, pack in hot jars and add boiling hot water until jars or cans are filled. Add one table- spoon of salt to each quart, put rubbers and caps of jars in position but not tight; if tin cans are used, these should be sealed completely. Place in the cooker and boil for the time given below for the particular kind of outfit used. For a water bath, homemade or commercial, a water seal, li/^ hours. For a five-pound steam pressure, 1 hour. For a 10-pound steam pressure, 40 minutes. It will be seen from this table that the steam pressure does the quickest work. Vegetables such as lima beans or peas, or combinations of these, re- quire longer cooking. THE PHILADELPHIA RECORD— Always Reliable 200 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 201 THE PHILADELPHIA RECORD WAR COOK BOOK In order to get the best results from home canning by the "One Period Cold-pack Method," one should have the "Farmers' Bulletin No. 839," dis- tributed by the United States Depart- ment of Agriculture. This bulletin gives complete and explicit directions for. canning vegetables, fruits and preserves and should be in every home. No matter what method of canning is used, the points to be re- membered are: That your fruit and vegetables must be fresh and free from decay and that everything about your canning must be absolutely clean. That you must can quickly and that everything must be boiling hot, and that you must have the proper utensils to use in canning. Canning Combinations Corn and Tomato Combination — Blanch fresh corn on the cob five minutes. Cold-dip quickly. Cut the corn from the cob, cutting from tip to butt. Scald the tomatoes one and one-half minutes and cold-dip. Re- move the skin and core. Chop toma- toes into medium-sized pieces. Mix thoroughly two parts of tomatoes with one part of corn. Pack the mix- ture in hot glass jars. Add a level teaspoon of salt per quart. Put rubbers and caps of jars in position, not tight. Sterilize for the length of time given below for the particular type of outfit used: Minutes. Water bath, home-made or commercial 120 Water seal, 214 degrees .... 120 Five pounds steam pressure 60 Fifteen pounds steam pres- sure 45 Remove the jars, tighten the cov- ers, invert the jars to cool and test the joints. Wrap the jars with paper to prevent bleaching. THE PHILADELPHIA RECORD—AIways Reliable 202 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD .4/u;a3's Reliable 203 T HE PHILADELPHIA RECORD WAR COOK BOOK Corn, Tomato and String Bean Combination — Use one part of corn, one part of green string beans and three parts of tomatoes. Blanch fresh corn on the cob for five minutes and cold-dip. Cut the corn from the cob, cutting from tip to butt. Prepare string beans and cut them into con- venient lengths. Blanch the toma- toes one to three minutes and cold- dip. Remove the skin and core. Cut the tomatoes into medium-sized pieces. Mix thoroughly. Pack the mixture in hot glass jars. Put rub- bers and caps of jars in position, not tight. Sterilize for the length of time given below for the particular type of outfit used : Minutes. Water bath, home-made or commercial 120 Water seal, 214 degrees .... 120 Five pounds steam pressure 60 Fifteen pounds steam pres- sure 45 Remove the jars, tighten the cov- ers, invert the jars to cool. Peaches Aside from its attractive appear- ance, the peach is also so wholesome and easily digested that it should be used freely. A good portion should be canned or dried and put away for winter use. Peaches keep well no matter what method of canning is used, and they are not hard to keep, either, as are some other fruits. One must be sure that they are thor- oughly cooked when the open-kettle method is used. Although the peach is a rather sweet-tasting fruit, it does not have as much sugar as some other fruits, but it does not re- quire any more sugar on that ac- count, as the lack of sue-ar is not perceptible, even after cooking. In- deed, it is a fruit that loses some of THE PHILADELPHIA RECORD— Always Reliable THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THEaPHILADELPHIA RECORD— /lZu;a>'s Reliable 205 THE PHILADELPHIA RECORD WAR COOK BOOK its fine flavor when made too sweet. For that reason it is a good plan to use a little cornstarch instead of so much sugar to get the thick syrup that is so delicious in our stewed or canned peaches. Some persons like the proportion of a level teaspoon of cornstarch to a pint of cold water and then adding sugar to taste. The cornstarch is dissolved in the cold water before the sugar is added, and it is then allowed to come to the boil- ing point before the fruit is added. Peaches cooked in this way do not have any cornstarch flavor. To make a syrup enough to can a peck of peaches without using the cornstarch, take one quart of sugar to three quarts of water. If cornstarch is added less sugar is required, of course, but how much less depends upon the sweet tooth of the family! Peaches may be peeled easily by plunging into boiling water for three or four minutes and then into cold water. The skin may be pulled off then. Rhubarb Easy to Can If you never have tried canning rhubarb without heating it do not let the season go by before you make the experiment. It is easy to do, not ex- pensive and is most satisfactorj' in results. Have your jars ready before you wish to use them. See that they are clean and that the jars, covers and rubbers are sterile, i. e., that they have been boiled, and then set aside in the water in which they have been boiled. . Wash the rhubarb well and cut off any bad parts. Do not pare if it is at all tender. Cut in one-inch pieces, or about that size, and pack each jar as full and tight as possible. Then hold it under the cold water faucet until every bit of air has been THE PHILADELPHIA RECORD— Always Reliable 206 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >l/u;a3's Reliable 207 THE PHILADELPHIA RECORD WAR COOK BOOK expelled and the water is running over the top of the jar. Keep as full of water as possible, put on the rub- ber, cover and tighten. It is ready- to set away for winter use, and will be found to taste just as good as the fresh rhubarb. Directions for Drying With the present national need to conserve all food, and with a shortage of tin glaring us in the face, house- wives are turning to the drying method again. There is another rea- son why drying appeals. The dried products may be stored in less space and are lighter to handle. Water or moisture makes the great bulk of our foods and when this has been ex- tracted the foods shrink greatly. Moisture is necessary for the growth of bacteria, and bacteria cause our food to spoil, so that is why dried goods will keep, provided, of course, that they are well dried when stored. The nutritive value of food does not change much when it is dried, but the color does, and there usually is a dif- ference in flavor. Moisture may be evaporated by ex- posing food materials to the direct rays of the sun, to oven heat, to cur- rents of heated air, or by using a partial vacuum for rapid drying at a low temperature. Drying by exposure to the sun's rays and by the heat of the oven are the two ways commonly used by the homemaker. In all oven drying the heat should be regulated so that a constant low temperature is main- tained. The foods must dry slowly and not be allowed to cook or scorch.. Not all fruits and vegetables lend themselves to this method of preser- vation. Of the fruits, cherries, cur- rants, huckleberries, peaches and ap- ples are the best for drying. Berries THE PHILADELPHIA RECORD— Always Reliable 208 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— Always Reliable 209 THE PHILADELPHIA RECORD WAR COOK BOOK may be dried, but they are seedy and not particularly desirable. Pears and quinces may also be dried. Quinces, however, are usually quite expensive and the few that might be obtained are better to be used for jellies and preserves, though it might be well to have a small supply of dried quinces to combine with dried apples for the sake of their flavor. Of the vegetables, green shell peas, green shell beans (any of the bush and pole bean varieties such as are used for green shell beans), string beans, green shell lima beans, corn and pumpkin are the best to dry. Directions for Drying Berries or Soft Fruit Stem, wash, wipe off excess mois- ture with soft cheesecloth or other clean absorbent fabric. Spread one layer thick upon pans or trays, and expose to rays of sun or to oven heat. The oven heat should be kept at a low, even temperature. Have the oven just warm enough so that the fruit will dry slowly and not be cooked. As the fruit dries, stir and heap up occasionally, and then respread. It is not difficult to dry either vege- tables or fruits, yet they can be dried most successfully by cutting them into thin slices and then proceeding as above. One can get directions from a Government bulletin showing how to make driers that may be attached to the kitchen range. One woman manages very successfully using a home-made drier, which is nothing but trays constructed from laths or thin strips of wood. These are slipped into a little frame, also home-made, which holds them about two inches apart, the whole drier is suspended from a hook in the ceiling of her back porch. She covers the entire drier THE PHILADELPHIA RECORD— Always Reliable 210 THE PHIUDELPHIA RECORD WAR COOK BOOK For Clippings THE PHIUDELPHIA RECORD—Always Reliable 211 THE PHILADELPHIA RECORD WAR COOK BOOK with mosquito netting to keep away the flies and in this way she has been successful in securing a goodly store of dried fruits and vegetables for winter use. The vegetables should be selected when they are ready to use for the table ; that is, for instance, green peas and beans just right for cooking are right for drying. They should be dipped in boiling water for about a minute and then in cold water to chill them, then should be dried and put on the pans or trays; the beans, of course, should be cut in thin slices and the string beans are really better if they are steamed for 15 or 20 min- utes before they are dried. The best plan is to send for the Government pamphlet. Farmers' Bulletin No. 841, on drying fruit. State College gets out an excellent one. It is Extension Bulletin No. 61. A postal card sent to State College will bring it to you. '^ THE PHILADELPHIA RECORD— Always Reliable 212 THE PHILADELPHIA RECORD WAR COOK BOOK For Clippings THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 213 THE PHILADELPHIA RECORDWAR COOK BOOK FIRST AIDS IN THE KITCHEN Preparedness is the keynote of the times. It is taking the place of that much overworked word "efficiency." Yet one cannot have preparedness un- less it is based upon a foundation of efficiency. The efficient housewife will look ahead and see if she has the things at hand to meet each occasion as it arises. To have remedies within reach which can be applied imme- diately when accidents occur is one of the first requisites of preparedness. We all know the old saying which begins 'Tor want of a nail a shoe was lost, for want of a shoe a horse was lost," etc., until a nation was lost. Sometimes in everyday life that for the want of a remedy a life is lost, or at least, a life is maimed by loss of a hand, finger or foot. For that reason there should be a cabinet or a comer in the cupboard where certain things are kept on hand ready to be applied when needed. The housewife who has tne follow- ing list in her home can treat effi- ciently almost any injury, wound, shock or common illness which arises suddenly. The most necessary articles are: aromatic spirits of ammonia, mustard, talcum powder, boric acid, carbolated vaseline, plain vaseline, olive oil, listerine, witch hazel, oil of cloves, menthol crystals, phenol- sodique, a bottle of ipecac, a small package of gauze, sealed ; a package of absorbent cotton, sealed; a package of gauze bandage, sealed; a box of adhesive plaster, 1-inch wide; a bot- tle of blue corrosive sublimate tab- lets, a box of charcoal tablets, a box of rochelle salts or other purgative, eye glass, ice cap, hot-water bottle. With these things at hand one may cope with almost any situation. THE PHILADELPHIA RECORD— Always Reliable THE PHILADELPHIA RECORD WAR COOK BOOK It must be remembered that the package of glazed gauze must be kept sealed until used, and then, when used, what is left must be fastened . ( securely in wax paper and sealed again by means of adhesive tape, gummed paper, or some other good way of securing the package. That is, the package must not be left broken and in a condition to be handled by members of the family. The corro- sive sublimate is deadly poison and should be kept out of the way of chil- dren or anyone who would mistake the tablets for something else. For that reason the blue corrosive tablets are to be preferred for use in the home because when a tablet has been dissolved in water, the blue color will warn everyone that it is not drinking water. A word about keeping poison out of the reach of children will not be amiss here. Whenever poison has to be kept in the house it should be kept out of reach, up high somewhere, or under lock and key if possible. In addition, every bottle containing poison should have something to mark it. A tiny bell tied around the neck of the bottle on a ribbon is a good way, or a bit of rough substance pasted on the neck of the bottle also is good, so that anyone talking up the bottle in the dark will know that it is not an ordinary bottle. Emergency Remedies for Some of the Accidents and Common Ailments Which Occur in the Home Naturally the most common acci- dent which occurs in the kitchen is a burn, either from fire or water. Wa- ter causes scalds and fire burns. Either may be shallow; that is, just skin deep or they may be deep down to the bone. With burns we have THE PHILADELPHIA RECORD— i4/u;a3's Reliable 215 THE PHILADELPHIA RECORD WAR COOK BOOK shock, which is often severe. Very deep burns and scalds require the at- tention of a physician immediately, though, of course, one may do some- thing to alleviate the suffering at once. The best thing to do is to soak them with olive oil or to apply cor- bolated vaseline, lard or any such grease, cover with absorbent cotton or soft linen and bind up until the physician comes. Meantime, as a remedy for the shock which occurs, one teaspoonf ul of spirits of ammonia in a half glass of water may be given. For children give one-half this dose. Where the pains or scalds are slight, only skin deep, they may be treated by home remedies. The great thing, of course, is to keep the air from the injury. This may be done by applying soda and water, dusting with cornstarch or flour where the skin is not broken — anything that will keep out the air, as, for instance, one woman burned herself slightly and checked the burn by putting on a thick coating of marmalade which was the nearest thing she had at hand. For deeper burns, which still are not severe, put on the vaseline or lard or some such grease and bind up as for a deep burn. Sometimes the burn is caused by an acid which will irritate a delicate skin. This should be washed with water as quickly as possible, and then soda or soap suds applied to counteract the acid, and if the burn comes from alkalis, such as ammonia, potash, lye or caustic or soda, apply vinegar or lemon juice to neutralize the burn and then put on olive oil or vaseline and bind up. Wounds also are common in the kitchen, though usually they are slight in character, yet even a slight wound if not properly cared for may become infected and cause blood poi- soning. For that reason the very best first aid is to look out that you do not THE PHILADELPHIA RECORD— Always Reliable 216 T HE PHILADELPHIA RECORD WAR COOK BOOK break the skin by tacks, broken glass in opening cans or bottles and in using knives or scissors. The old adage, "Always cut from you and you will never cut yourself," is a very good one to follow. But when the injury is done and the skin has been cut or torn, care must be taken that pus germs do not have a chance to enter through the broken skin. If the wound is large enough to cut an artery, which will show by the blood spurting out bright red, this must be checked by tying a cloth tight above the wound. If a vein has been cut and the dark blood flows out steadily, then tie a cloth or handkerchief tightly below the wound and then apply the remedy. Cold water will stop the flow of blood, but cold water sometimes has germs in it, and so some further pre- caution must be taken, also precau- tion must be taken that pus germs which are carried on the clothing and on the hands do not have an oppor- tunity to enter through the wound, or if they do enter only in such small quantities that they can be overcome by the system. For that reason some kind of an antiseptic must be used. If the wound is very slight one may simply apply wet salt, as salt in itself is an antiseptic. Of course, for a wound that is painful it is better to apply either a little listerine or a so- lution of boric acid. For a somewhat serious cut it is wiser to take the pre- caution of using half a corrosive sub- limate tablet in a pint of water and immerse the cut or injured member in this water, or apply the water to the wound with absorbent cotton. The wound may then be dressed with a bandage of sterilized gauze, fastened on by tiny strips of adhesive plaster and then a bandage placed over this. Boric acid is a very good antiseptic to have on hand in a saturated solu- tion. A small bottle of this may be THE PHILADELPHIA RECORD— Always Reliable 217 THE PHILADELPHIA RECORD WAR COOK BOOK bought at the drug store for very little money and is excellent to apply to minor cuts and injuries; moreover, it is excellent to use upon the eyes if anything gets in them. A tablespoon- ful of the saturated solution of boric acid in a glass of cooled, boiled water makes an excellent eye wash and is easily applied when one has an eye glass in the house. Such a glass costs fifteen cents and with care will last for years. Where no such glass is at hand, one may make a cup of the palm of the hand and put the boric water in that and open the eye in it. In falls or bruises the swelling and pain may be relieved by applications of cold water in the summer time and by applications of water and alcohol in winter. Where the bruise is slight no further treatment is necessary. If the swelling continues it is best to put ice in a cloth or bag and keep it on the bruise. The same treatment ap- plies to sprains, except that if the sprain is severe the physician should be summoned at once, and in the meantime the injured member should have as much rest as possible and should be raised somewhat so that it will get less blood. If it is a strain instead of a sprain it is well to rub the injury, but, of course, one cannot be sure whether it is a sprain or strain until a physi- cian has seen the injury. Nose bleeding often is an annoying thing and comes at times when it is almost impossible to give it proper treatment. The first thing is to use a small block of cotton. When it is possible, cold water should be applied to the back of the neck, to the wrists or to the forehead just over the nose. This will usually stop even an obsti- nate nose bleeding. Hiccoughing also is often trouble- some. The first remedy for this is to draw a deep breath and hold it as THE PHILADELPHIA RECORD— Always Reliable THE PHILADELPHIA RECORD WAR COOK BOOK long as possible. If this does not stop the hiccoughs, one may apply a mus- tard plaster to the pit of the stomach or place cloths wrung from hot vine- gar upon the stomach. Whenever poison has been swal- lowed the first thing to do is to give an emetic to make the person vomit. Lukewarm water will often do this, or a teaspoonf ul of mustard in a glass of water and swallowed will cause vomiting, and a very simple and old- fashioned way is simply to poke the finger down the throat. A tablespoon- f ul of ipecac in a half a glass of water will also produce vomiting. After the patient has vomited freely, keep on giving plenty of lukewarm water so that the stomach will be washed out and bring with it as much of the poi- son as possible. In speaking of vom- iting it is well to remember that some- times in cases of ptomaine poisoning the vomiting keeps up with severe cramps to a point where it should be stopped, and a simple remedy for this is to put a mustard plaster on the pit of the stomach. This often will relieve the excessive vomiting or retching. Sometimes we have heat exhaustion in a hot, close kitchen, or what prac- tically amounts to sunstroke. In the first place, where it is heat exhaus- tion it should be treated like fainting. The person should be removed to a cool place, the clothing removed, fresh air given and a little cold water sprinkled on the face. When it ap- proaches sunstroke and the skin is hot and dry, the person should be given a cold bath and applications of cold water by means of cloths should be kept up. The patient might be wrapped in a wet sheet. At the same time the body should be rubbed to in- crease the circulation and bring the blood to the surface of the body. THE PHILADELPHIA RECORD— Always Reliable 219 THE PHILADELPHIA RECORD WAR COOK BOOK In a case of convulsions the cloth- ing should be removed and then at- tention should be paid to the tongue w^hich is often bitten in a case of this kind. A wedge of a brush handle or something similar should be used to pry open the jaws and then a twisted napkin or towel may be in- serted. When that is done the patient must be put in hot water, or applica- tions of heat made by cloths wrung out of hot water may be given. A baby, for instance, may be placed in a tub of hot water into which a table- spoonful of mustard has been dis- solved. Convulsions in children are sometimes due to indigestion and, therefore, it is always best to make children vomit. This same rule applies to croup, which is something which terrorizes nearly all parents, yet in most cases croup is not dangerous if taken at once, that is why a bottle of ipecac is necessary to have at hand, because this will cause a child to vomit. A tablespoonful of ipecac followed by a glass of warm water is the very best thing to cause vomiting in croup. The terrible strangling, together with the hoarseness may be relieved by putting a few crystalfS of menthols in boiling water' and letting the child inhale this steam at once. Where the attack is stubborn, the water may be kept hot over a lamp or alcohol stove and thus relieve the awful cough and cry. Stings of insects may be relieved by simple remedies such as soda or am- monia for mosquito bites. Bee and spider stings may be alleviated by ap- plying diluted ammonia, wet salt, baking soda or even mud when noth- ing else is at hand. Removal of Stains Stains may be removed more easily when fresh. Knowledge of some of the simpler agents used in removing THE PHILADELPHIA RECORD— i4/u;a>'s Reliable 220 THE PHILADELPHIA RECORD WAR COOK BOOK different kinds of stains from gar- ments or cloth not only saves money, but also time, both of which are neces- sary to have the garments commer- cially cleaned or remodeled. To make the best use of this knowledge one also should have the tools to work with at hand. Water and soap are, of course, the first things to use in re- moving most stains from washable fabrics. Unwashable fabrics must be treated differently ; for that reason it is necessary to have certain common chemicals in the house. Some of these are Javelie water, oxalic acid, ammonia, acetic acid, French chalk or Fuller's earth and cream of tartar. In addition one also may draw upon the common house- hold stock of lemons, vinegar and soda. One may make a considerable portion of Javelie water and have it at hand. It may be prepared as follows : Javelie Water Dissolve 1 pound of washing soda in 1 quart of cold water. To this solution add l^ pound of ordinary bleaching powder (calcium hypo- chlorite). Filter this liquid through a piece of muslin to remove the sedi- ment which remains. Keep the clear liquid in tightly stopped bottles for use. Javelie water may be used suc- cessfully in removing a number of stains, but should be applied only to uncolored cotton or linen materials, since it bleaches colors and rots silks or wool. In treating stains with Javelie water, stretch the stained por- tion over a bowl of water and apply the Javelie water to the stain with a medicine dropper. Do not allow the Javelie water to remain in contact with the stain for more than one min- ute and then apply oxalic acid solution to neutralize the Javelie water, and rinse by dipping the stain in the bowl of water. THE PHILADELPHIA K^COKH— Always Reliable 221 THE PHILADELPHIA RECORD WAR COOK BOOK It is a wise plan, in a large family where many stains are to be removed, to have certain utensils in the laundry which will make this work much easier. These are a medium-sized earthen bowl, medicine dropper, glass rod with rounded ends, several pads of cheesecloth or old muslin and a small sponge. When stains are to be removed from unwashable garments it is wise to try the effect of the chemicals on a piece of cloth before attempting to remove the stain from the garment. Where this is not possible place a pad of cloth under the stain, then dip the rounded end of the glass rod in the chemical and touch the stain lightly with this to see what the effect will be. The pad will absorb the extra moisture and keep it from spreading on the garment. In this way one may see what effect the stain removers have upon the stain without spoiling the garment. Some of the common household stains which must be removed almost weekly are : Stains from Fruits and Berries As a usual thing fruit stains may be removed from white goods by pouring boiling water over the stains before the cloth has been wet. The stained part should be stretched over the bowl tightly and the boiling water allowed to fall on the stain from a height of two or three feet. Hold up the kettle and let the water pour down on the stain. This usually will make the stain disappear like magic. If it does not disappear entirely, rub lemon juice on the stain and place in the sunlight. It is not best to use" soap on fruit stains. Where the gar- ment cannot be washed, as, for in- stance, silk and wool, the stained part should be placed over a pad and sponged with warm water on the THE PHILADELPHIA RECORD— Always Reliable THE PHILADELPHIA RECORD WAR COOK BOOK wrong side. This will let any par- ticles of fruit pulp wash out on the pad instead of being rubbed into the cloth. The pad will also absorb the extra moisture and keep it from spreading. Coffee Stains Coffee stains usually may be re- moved like fruit stains, sometimes merely washing them in soap and water will take them out. If the stain does not entirely disappear it should be placed in the sunlight. When these simple remedies do not remove the coffee stain, a little diluted Javelle water should be applied, allow to stand for a few minutes and wash out. Over-bluing may be treated in the same way. Grease Spots Grease spots are usually removed from washable fabrics by the use of a good naphtha soap or kerosene. The grease spots should be wet and then rubbed thoroughly before the gar- ment is placed in the water. Grease spots on colored linens are somewhat difficult to remove, but if they are carefully soaped before being placed in the water they will usually come out all right. It is a good plan to scrape off every particle of grease before the stain is to be removed. For non-washable goods dry ab- sorbent materials may be applied, for instance, blotting paper, French chalk, powdered magnesia or white talcum powder for fine materials and for heavier things, as for carpets, rugs or coarse materials, corn meal or salt may be rubbed in. When the blotting paper is used it should be placed on both sides of the stain and a warm, but not hot, iron applied; as the paper removes the grease fresh paper should be applied. When we THE PHILADELPHIA RECORD— Always Reliable m THE PHILADELPHIA RECORD WAR COOK BOOK use the dry powders, the stained fab- ric should be placed upon a flat sur- face and a layer of the powder placed over the stain. As soon as it becomes a little gummy the garment should be brushed or shaken and a fresh layer put on. Sometimes grease spots may be removed by chloroform, ether, gasoline, naphtha and benzine. It m.ust be remembered that these are very inflammable and should never be used in a room where there is any exposed light or flame. The chloro- form and ether are best to use on deli- cate fabrics, because they leave almost no ring or trace. When gasoline or benzine are used it is better to have enough fluid to cover the whole gar- ment if possible. One may, in fact, do "very good dry cleaning" at home with gasoline by buying enough to cover the garment thoroughly and putting it in a covered receptacle and allowing it to remain over night, but gasoline should never be used in any place where there is fire, as it is most inflammable. Iron Rust Iron rust is a very common stain and often comes from using a rusty wringer or boiler in the laundry, but sometimes it comes from using the liquid blue of the Prussian blue type. When this Prussian blue is used one must be very careful to thoroughly rinse all soap or alkalis from the gar- ments before placing them into the bluing water, otherwise a chemical action will take place which will re- lease the iron in the bluing and specks of iron rust will come out of the cloth. As a usual thing, iron rust is removed from white clothing by rubbing the stain with lemon juice and salt and holding it over the spout of a tea- kettle filled with boiling water, or one may rub on the lemon and salt and place the stain in the sunshine. On colored material one should try the THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 224 THE PHILADELPHIA RECORD WAR COOK BOOK effect of the chemical iirst on samples or on an inconspicuous place. Oxalic acid in a saturated solution of about . one teaspoonful of oxalic acid to ten teaspoonf uls of water, may be used by stretching the stained place over a • bowl of hot water and applying the acid drop by drop, until the stain turns bright yellow, then immerse in hot water until stain disappears, re- move, if necessary, at the last with a little ammonia or borax in the rinsing water to neutralize the acid which may remain in the goods. Ink Stains Ink stain is often difficult to remove, as ink varies so greatly in composi- tion. Neither cold water nor milk will set a stain, so these are always safe to use to remove a greater part of the ink. If the ink is spilled on an article that can be put in a basin of water, do this at once, then rinse until no more ink comes out. If the ink is spilled on the floor or carpet, cover the spot with some absorbent, such as cornmeal or starch; remove, continue to do this until no more ink is ab- sorbed. Then apply cut end of lemon, trimming off end as it becomes soiled. Rinse with cold water. Or one may wet stain with cold water and then apply 10 per cent, solution of oxalic acid. Let stand a few min- utes and rinse in water to which a little ammonia has been added. Re- peat until stain disappears. One also may wet stained part with a paste made of lemon juice, salt, starch and soap, and then expose it to the sun- light. Alcohol will remove some ink stains. Grass Stains Grass stains as a usual thing may be removed by soaking in alcohol and then washing with naphtha soap. Colored fabrics may be rubbed with THE PHILADELPHIA RECORD— y4/u;a>'s Reliable THE PHILADELPHIA RECORD WAR COOK BOOK molasses, or if they are non-fading, a paste of soap may be placed over the grass stain and then the garment laundered as usual. Iodine Iodine has a different effect upon starched and non-starched materials. From unstarched materials the iodine can be removed by simply soaking in cold w^ater for a number of hours, or by sponging with diluted ammonia. Alcohol also may be used to sponge the stain. Sometimes a paste of starch put over the iodine and left for several hours will remove it entirely. If the stain is on starched material the stain should be soaked in diluted ammonia until it disappears, then rinse and wash. Sometimes boiling the starched material for five or ten rninutes will remove the stain of iodine. Iodine also may be removed by soaking in alcohol, chloroform or ether. Mildew Mildew may be removed by three methods : (1) Light and recent stains may often be removed by wetting them, rubbing with soap, then covering spot with wet starch and spread in sun. Renew applications frequently. (2) Put on lemon juice and expose to direct sunlight. (3) Chloride of lime and Javelle water are both effective agents in removing mildew stains from white fabrics. Soak until stain disappears and rinse well. Lamp Black or Tar Saturate spot with kerosene. Wash with naphtha soap and water. If lamp black is on a carpet rub spot with starch, cornmeal, flour, Fuller's earth or salt. THE PHILADELPHIA RECORD^Always Reliable 226 THE PHILADELPHI A RECORD WAR COOK BOOK Machine Oil Two methods of removing machine oil are commonly used: (1) Wash with cold water and soap, rubbing from the outside toward the centre of the spot, using care not to allow the spot to spread. (2) Wet spot with turpentine, benzine or alco- hol and let it stand a few minutes. Wet again and sponge with a clean cloth. Continue until stains disap- pear. Chloroform will remove spots from delicate fabrics, such as light silks. Blood Stains Fresh blood stains may be removed by soaking in cold water for several hours, then rub with a good naphtha soap and launder in the usual way. Old stains may be a little harder to remove and if they do not yield to that process, then use two tablespoon- f uls of ammonia to one-half gallon of water and soak the garments in this. Javelle water may be used as a last resort. All woolen materials or thick materials, such as flannel and blank- ets, may have a paste of raw starch applied and allowed to dry, then brush away. For wool or silk a little hydrogen peroxide often will remove the traces of blood, but should be tried first to see if it will remove the color from the fabric. If the blood stain is perfectly fresh, sponge with warm water, which will remove the blood stain. Candle Wax Candle wax stains may be removed by sponging with alcohol. By experimenting and removing the common stains one will gain a knowledge of chemicals and absorb- ents that will make it possible to take care of almost any stain that comes along. THE PHILADELPHIA RECORD— /4/u;ays Reliable 227 THE PHILADELPHIA RECORD WAR COOK BOOK CARE OF CHILDREN The three great essentials that every baby must have for its best de- velopment are pure air, pure water and pure food. The most important of these is pure food so far as the mother is concerned. P'or this lies most directly in her hands. The city undertakes to furnish pure water (and pure air after a fashion) , but the babe depends directly upon its mother for nourishment. The Perfect Food Nature gives to mothers a perfect food. The mother who does not nurse her babe when it is possible not only performs an unloving act, but she is cheating her baby of its best food. She is taking away a protection that may cost her child its life. For every breast-fed baby that dies seven bottle- fed babies die. So it is taking pretty long chances if you want your baby to live. Breast-fed babies have a bet- ter chance to fight off "summer com- plaint," convulsions and tuberculosis. Then there is nothing which will re- place breast milk in helping to de- velop the child normally so that he will have perfect health in later life. We are told that grown people would escape many of the defects and deficiencies with which they have to contend if they had passed the period of infancy in perfect health. To Wean A baby usually should be weaned by the time it is a year old, and the best and easiest way to do this is to accustom the baby to the use of a nursing bottle by giving it boiled water to drink from the bottle a few days after it is born. In this way the babe becomes accustomed to the bot- tle, so that when it is about 10 months THE PHILADELPHIA YLECOKH— Always Reliable 228 THE PHILADELPHIA RECORD WAR COOK BOOK old one feeding of milk a day may be given. In a week or two a second feeding each day may be given, and so on until the weaning is complete. But no mother should think of weaning her child in the heat of summer or w^hen children's diseases are preva- lent. It has been proven over and over again that breast milk will save a baby's life and restore him to health after the strain of a long, hot sum- mer. It is difficult to find any other food that can be relied upon to accom- plish this result. When artificial food must be re- sorted to, cow's milk, diluted and modified to suit the child's age and de- velopment, will be found the best. There are, of course, a few excep- tions, but no mother should experi- ment with different foods or mix- tures, neither should she rely upon the advice of her neighbors. She should consult her doctor. Care should be taken to get the milk from a reputable dealer who will give you pasteurized milk in bottles, capped in the factory and not filled on the milk wagon to be capped by the hands of the drivers who have been using the same hands to hold the lines, pick up dirty milk bottles and slap the horse on the back. Absolute cleanliness must be ob- served in preparing and taking care of the baby's food. Dirt is often the advance agent of death for bottle-fed babies. The hands must be kept clean, as well as the bottles, nipples, dishes, pans and everything else that comes in contact with the baby's food. An excellent plan is to have separate pans and dishes and keep them for the baby's food, never using them for anything else. The expense need not be great. A granite pan may be had for 10 to 15 cents. THE PHILADELPHIA RECORD— >4/u;a>'s Reliable 229 THE PHILADELPHIA RECORD WAR COOK BOOK A graduated measuring glass may be bought at any drug store for a small sum. If the nipples and bottles are rinsed in cold water as soon as they are used they can be kept sweet and clean much easier. The bottle should be kept in a pan of cold water and should be boiled before it is needed again. The nipple should be washed inside and out with soap and hot water, rinsed in cold water and then put in a jar containing boric acid so- lution. To make the latter, use one teaspoonful of boric acid to one cup of boiling water. A pinch of bak- ing soda in a glass of water will keep them sweet. In preparing and modifying cows' milk or artificial food of any kind the mother should follow directions given by her doctor or by the physicians at the Health Centres. The following directions for feeding the baby, prepared by a committee of the American Medical Association and published by the Children's Bureau at Washington should be of interest to all mothers who are unfortunate enough not to be able to nurse their children. The bulletin, "Infant Care," may be had by writing to the United States Department of Labor, Children's Bureau. It is sent free. Unless a child has loose bowels he should be given from one to three tablespoonfuls of strained fruit juice once a day after he is seven or eight months old. After he is nine months old he may be given squeezed beef juice, beef tea or plain mutton or chicken broth once a day. When he is 10 months old he may have part of a soft-boiled egg, a small piece of crisp toast or zwieback, or a crust of bread to chew immediatelv THE PHILADELPHIA RECORD— Always Reliable 230 THE PHILADELPHIA RECORD WAR COOK BOOK after his feeding. Other solid foods should not be given during the first year. Begin with a very small quantity of each new food, noting carefully the effect on the baby and strengthening it slowly as required. For instance, begin by giving the fruit juice diluted with an equal quantity of water, and increase gradually until the proper amount for the given age is reached. Beef juice is chiefly valuable as a stimulant. It has but little food value and is not to be given in the place of nourishing foods, but as an addition to it. Two teaspoonfuls diluted with an equal quantity of water may be given 15 minutes before the midday meal. Bills of Fare The following bills of fare are sug- gested for older infants, i. e., from 12 to 24 months old: From twelfth to eighteenth month : First meal — on rising. I. Two to four tablespoonf uls of the juice of a sweet orange or pulp of six stewed prunes, or one tablespoonful pineapple juice. II. One cupful of milk with either zweiback or toasted biscuits or stale toasted bread. NOTE — Fruit must be given either half hour before or half hour after milk. Second meal — during forenoon. Milk alone or with zwieback. Noon meal: I. Scant soup or half cupful scant beef juice. NOTE — Soup may be made of chicken, beef or mutton. II. Stale bread may be added to above. THE PHILADELPHIA RECORD— >l/u;a>'s Reliable 231 THE PHILADELPHIA RECORD WAR COOK BOOK Fourth meal — afternoon. Milk or toasted bread and milk. Evening meal : I. Half cupful of thick gruel, mixed with half cupful of top half milk. Taken with zwieback. NOTE — Gruel may be made of oat- meal, farina, barley, hominy or rice. II. Apple sauce, or prune jelly. To- tal milk in 24 hours, one to one and a quarter quarts. From eighteenth to twenty-fourth month : Breakfast : I. Juice of one sweet orange, or pulp of six stewed prunes, or pine- apple juice (fresh or bottled), one ounce. II. A cereal such as wheat, oatmeal, farina or hominy preparation with top milk, sweetened or salted. A glass of milk, bread and butter. NOTE — If constipated give the fruits half an hour before breakfast with water ; if not, they may be given during the forenoon. Raw fruit juice must be given half an hour before or half an hour after milk. Forenoon : A glass of milk with two toasted biscuits, stale bread, zwieback or gra- ham crackers. Dinner : I. Broth or soup made of beef, mutton or chicken and thickened with peas, farina, sago or rice; or beef juice with stale bread crumbs, or clear vegetable soup with yolk of egg, or egg soft boiled with bread crumbs, or the egg poached with glass of milk. THE PHILADELPHIA RECORD— Always Reliable 232 THE PHILADELPHIA RECORD WAR COOK BOOK II. Dessert: apple sauce, prune pulp, with stale ladyfingers or gra- ham wafers, or plain puddings; rice, bread, tapioca, blanc mange, junket or baked custard. Supper : Glass of milk warm or cold, zwie- back, stale bread and custard or stewed fruit. Total milk in 24 hours, one and a half quarts. It will be seen that care and not cost must be emphasized. The foods that little children eat are not high- priced. The mother who will take the trouble to prepare these foods and give them at regular hours, even at the cost of some sacrifice on her own part, will be amply repaid by the joy and comfort that come from having a happy, healthy babe. Pure Water Water is most important to healthy child development. It is a body regu- lator, it keeps the food properly diluted, gives moisture to the various membranes and prevents friction. We cannot get along without water. Pro- fessional fasters have proved that, given plenty of water, they can live for weeks without food. No one can live many days without water. Little babies should be fed water as carefully as food. Breast-fed babies are no exception. Many a baby frets and cries because it is thirsty and has no other way to make grown- ups understand. And sometimes they are so stupid that they do not think of water at all. THE PHILADELPHIA RECORD— Always Reliable 233 THE PHILADELPHIA RECORD WAR COOK BOOK Two Important Don*ts for Young Mothers Don't give baby cakes, candy, doughnuts, pastry, fresh breads, grid- dlecakes, syrups or molasses, pork or tough meat of any kind, bananas, or any overripe fruit, pickles, tea, coffee, soda water, wine, cider, beer, nor tastes of the family meals. If this is begun he will soon demand a taste of everything he sees, and his appe- tite for the simple diet, which is essential at this age, will be quickly destroyed. Don't coax baby to take more food than he wants. Too much food and too frequent feedings overtax the di- gestion and lead to stomach and intestinal disturbances. 1^ ^ THE PHILADELPHIA RECORD— /4/u;a>'s Reliable THE PHILADELPHIA RECORD WAR COOK BOOK INDEX Pag^ Beverages 162 Currant Shrub 170 Grape Juice 170 Oranges 168 Raspberry Vinegar 170 Bread Baking Powder Biscuits . Barley Bread .... Corn Flour Muffins . . Cornmeal Dumplings. Foundation Bread Recipe Graham Loaf .... Griddle Cakes — War-Time Griddle Hominy Cakes . Molasses Corn Cake . Nut Bread .... Potato Bread .... Potato Cornmeal Muffins Potato Rolls .... Spoon Bread .... War Bread Substitute Recipe . 39 46 44 46 46 42 48 48 48 50 50 52 52 50 54 39 40 Canning Fruits and Vegetables . 196 Canning Combinations .... 202 Peaches 204 Rhubarb Easv to Can .... 206 The Cold-Pack Method .... 198 Care of Children . Bills of Fare . Pure Water The Perfect Food To Wean Two Don'ts for Mothers 228 231 233 228 228 234 Conservation of Fuel 24 Conserves 188 Carrot and Pineapple .188 Catsups 188 Grape and Apple 188 THE PHIUDELPHIA RECORD— /i/u^a^s Reliable 235 THE PHILADELPHIA RECORD WAR COOK BOOK Page Desserts 138 Apple Pie 138 Baked Apples 138 Baked Peaches 152 Cakes 140 Cottage Pudding 144 Date Gelatine 144 Easy Sponge Cake 142 Fine Spice Cake which keeps well . 140 Nut and Fruit Pudding .... 148. Orange Cream 150 Orange Custard 152 Orange Fritters 152 Orange Ice 150 Orange Milk Sherbet . . . .150 Peach Frozen Pudding . . . .152 Peach Mousse 154 Pecan Pudding 156 Pineapple Tapioca . . . . .156 Points for Pears 154 Prune Whip -.156 Shortcake 142 Snow Pudding and Fruit Sauce . 158 Soft Custard 144 Stewed Pears 154 Strawberry Pudding 158 Strawberry Sauce 160 Tapioca Cream 160 Tapioca Peach Pudding . . . .160 Vanilla Ice Cream 146 White Cake . . . . . . .140 Directions for Drying .208 Directions for Drying Berries or Soft Fruit 210 Emergency Remedies .215 Blood Stains 227 Candle Wax 227 Coffee Stains 223 Grass Stains 225 Grease Spots 223 Ink Stains 225 Iodine 226 Iron Rust 224 Javelle W'ater 221 Lamp Black or Tar 226 Machine Oil 227 Mildew 226 Removal of Stains 220 Stains from Fruits and Berries . . 222 THE PHILADELPHIA RECORD— Always Reliable 236 THE PHILADELPHIA RECORD WAR COOK BOOK Page First Aids in the Kitchen . .214 Food Conservation 20 . Buying in Quantities . . . .21 Canning and Drying 20 Refrigeration 22 Food Preparation 27 Careful Measurement .... 27 Good Recipes 27 Menu Making 29 Planning Meals on Time. ... 28 Food Selection 9 Amount of Food 10 Breakfast for an Active Man . . 17 Checking up Weights and Measures 18 Food Grouping 15 Food Values 9 Marketing 17 Measuring Food 11 Vitamines 16 Foreword 3 Good Tools 6 Kitchen Furniture 6 Kitchen Utensils 6 Hints about Cooking Fish 64 Baked Salmon Loaf 68 Baked Spanish Mackerel ... 66 Jellied Fish 68 Molded Fish 68 Planked Shad 66 Salmon Loaf with Rice . . . . " 66 Sauted Butter Fish 66 Jellies 174 As to Clarity 182 As to Hardening 176 Causes of Crystallization . . . 174 Grape Jelly 184 Peach Jelly 186 Peach Preserves . . . . . .186 Pure Juice Jelly 180 Spiced Peaches 188 To Put Up Good Jelly . . . .174 When Pectin is Needed . . . .178 Wild Cherry Jelly 184 THE PHILADELPHIA RECORD— i4/u;a3'» Reliable 237 THE PHILADELPHIA RECORD WAR COOK BOOK Fane Meats 74 Braised Beef 76 Braised Breast of Mutton ... 80 Braised Cliicken or Guinea Fowl 78 Broiled Steak 80 Casserole Cookery 74 Chicken a la King 84 Italian Hash 76 Mock Duck 84 Mutton with Fruits 86 Mutton with Rice Rolls . . . 86' Stuffed Flank or Skirt Steak 82 Stuffed Hamburg Steak .... 80 Stuffed Heart 84 Meat Saving Dishes 88 A Savory Nut Roast .... 90 Cheese and Eggs 88 Cheese Fondu 88 Left-over Mashed Potatoes ... 94 Nut Loaf 90 Pecan Nut Cutlets 92 Potato and Nut Croquettes . . 92 White Monkey 88 Miscellaneous . .130 Creamed Rice 130 Curried Vegetables 134 Horseradish Sauce 136 Oatmeal for Invalids . . . .134 Rice 132 Rice and Milk for Breakfast . .130 Rice Water for Invalids . . . .134 Sauce Hollandaise 136 Savory Rice 132 Oysters • . . 70 Salads 118 A Vegetable Salad 128 Banana Salad 122 Boiled Salad Dressing . . . .120 Brazilian Salad 124 Cabbage and Beet Salad . . .124 Chicken Aspic Salad 124 French Salad Dressing . . . .120 Grapefruit and Nut Salad .126 Jellied Cabbage Salad . . .124 Mayonnaise Dressing .... 122 Pear Salad 126 Salad Dressing 118 Strawberry Salad 126 Tomato Jelly Salad 128 THE PHILADELPHIA RECORD— Always Reliable 2.i8 THE PHILADELPHIA RECORD WAR COOK BOOK Page Serving the Meals 31 Arrangement of Silver .... 36 Use of Silver 36 Some Relishes 190 Canapes 190 Green Tomato 194 Green Tomato Pickle .... 192 Ham Canapes 192 Pickled Green Tomatoes . . 194 Tomato Relishes 192 Soups and Sauces 56 Cabbage and Potato Soup ... 60 Clear Soups 58 Corn Chowder 60 Cream of Potato Soup .... 62 Foundation Recipes for White Sauces and Soups 56 Oatmeal Soup 62 The Fireless Cooker 37 Vegetables ... 96 Asparagus 96 Baked Squash 112 Beans 98 Beets 96 Carrots 100 Carrots, French Style .... 102 Country Cabbage 98 Creamed Cabbage 100 Creamed Carrots 102 Dandelion 102 Fried Egg Plant 102 Fried Green Tomatoes . .116 Fried Tomatoes 116 Onions ..." 104 Parsnips 104 Peas 106 Pepper Garnish ...... 106 Peppers 106 Potato Rolls with Meat . . . .110 Potatoes 108 Salsify 110 Sauted Mushrooms 104 Spinach 112 Squash 112 Stewed Mushrooms 102 Swedish Cabbage 100 Tomatoes 114 War-Time Thrift 5 THE PHILADELPHIA RECORD— /l/u^a^s Reliable 239 V / /< /» / / V V y