- A M£z BULLETIN OF THE American School of Home Economics Published quarterly and entered at Chicago as second- class MATTER UNDER ACT OF CONGRESS OF JULY 16, 1894 Series I_ MARCH, 1918 No. 50 WHEATLESS-MEATLESS MEALS By Helen Hammel Harlan Joint Author of “Lessons in Cooking”; Assistant Food Adminis¬ trator, Stephenson County, Ill.; Farmers' Institute Lecturer, etc. approved by U. S. Food Administration (Except to Members of the School) CHICAGO 506 WEST SIXTY-NINTH STREET ILLINOIS INTRODUCTION T HE Food Administration has asked us to save wheat, meat, fats, and sugars; to waste no foods of any kind , and so do our part to win the war. Many, perhaps the majority, do not yet realize the gravity of the situation—we must reduce the consump¬ tion of these foods to be able to feed our own and the Allied armies and war workers properly and to prevent starvation of women and children. If we do not save voluntarily , we will be compelled to save by Government rationing, which would not speak well for the patriotism of American homemakers. We have been asked to do comparatively little so far in the con¬ servation of food—only a little planning. The average well-to-do American family is apt to consume too much meats, fats, and sugars for best health, and misses the variety given by more liberal use of corn, rye, rice, barley, and buckwheat. Many thousands of vege¬ tarians seem to get along comfortably without meat, and claim better health by so doing. Millions of people eat less than one-third as much meat as the average American, and much less fat. Sugar is a modern food luxury,—a century ago only about a fourth as much was used as now. Wheat flour is superior to that of other grains only because of the elastic properties of its gluten, which makes it best for raised bread. Other grains are just as wholesome and nutritious and can easily be substituted wholly or in part. The following pages give menus for a week, including recipes and directions for preparing the meals. (The same plan as in “Lessons in Cooking, Through Preparation of Meals.”) Nearly all the meals are wheatless and meatless. Menus for three more weeks are given, also “substitutions,” additional recipes, and “timely sug¬ gestions.” The organs of animals, such as liver, heart, kidney, tripe, and brains, cannot be exported and may be used freely, but are officially “meat” and should not be served on “meatless” days. Suet also may be used and can be bought in many localities at a fairly low price. As a rule, however, vegetable oils and fats such as Crisco, Wesson’s Cooking Oil, cottonseed oil, Mazola, peanut oil, and olive oil, should be substituted for animal fats. Cornstarch has been substituted as a thickening agent in place of flour and honey, corn syrup, sorghum syrup, and dried fruits for sugar. Nuts have been used freely for their fat and protein. The intention is to serve foods only in amounts necessary to keep one in health. Wasting food by overeating is the worst possible waste; next comes bad cooking, burning, and under¬ cooking. An effort has been made to keep the cost down and still serve appetizing meals. The approximate costs and the food value of each recipe are given. This Bulletin is published as a contribution to the Food Conserva¬ tion movement.— American School of Home Economics . 2 Monday BREAKFAST HALF ORANGE BUCKWHEAT GRIDDLE CAKES MAPLEINE SYRUP FROM CORN SYRUP COFFEE Buckwheat Griddle Cakes 2 c. cooled boiled water y 2 t. salt % cake compressed yeast 2 c. buckwheat flour ]/ 2 c. lukewarm water 1 T. molasses % t. soda in 2 T. warm water Add the yeast mixed with the lukewarm water, to the tepid boiled water, then the salt and buckwheat. Beat well, let rise over night, in morning add molasses and soda, a little more buckwheat flour if too thin, stir thoroughly, and cook on a hot griddle. Cost, $.03. Total Food Units, 1151. “Balance”—7% Pro., 3% Fat., 90% Carbohydrates Mapleine Syrup Add Yz c. water and Ya t. Mapleine to 1 c. Karo syrup. Mix all well together and serve either hot or cold. Preparing the Meal Put on a kettle of water to heat for coffee. Stir down and finish the buckwheat cakes started the evening before, cut oranges, set the table, placing the dishes in a warm place, make the coffee, prepare the syrup, then bake the cakes. Serve the breakfast. Immediately after breakfast put to soak 1*4 c. soy beans to be used the following day, using hot water, and renewing the hot water as often as possible. Keep in a hot place while soaking, if available. Soy beans are very hard and need to be soaked and cooked longer than navy beans. Also they will never get soft and mealy as the other beans, no matter how long they are cooked, and the long soaking, especially when hot water is used, obviates the necessity of some of the extra cooking. Also soak I c. lima beans. Note. By “balance” Is meant the percentage composition by “food units ”—not by weight. A “well-balanced” diet for a day's meals will con¬ tain 10% to 14% protein, 25% to 40% fat and 40% to 60% carbohy¬ drates (starch and sugar) : average, 12% protein, 30% fat, 58% carbo. Abbreviations : T—tablespoon, t—teaspoon, c—cup, h—hour. All meas¬ urements level; flour sifted before measuring. 3 LUNCHEON OR SUPPER HOMINY fc ESCALLOPED WITH CHEESE RYE BISCUITS APPLE SAUCE TEA Hominy with Cheese 2 c. hominy, canned or fresh c. grated cheese % c. white sauce crumbs Mix Ya t. cornstarch with i T. cold water and add to Ya c - hot milk, stirring all the time. Boil well for a few m., add the cheese and then pour over the hominy in a greased bak¬ ing dish. Sprinkle top with crumbs and place in oven long enough to brown the crumbs and thoroughly heat the mix¬ ture. Cost, $.114. Total Food Units, 692. “Balance”—16% Protein, 30% Fat, 54% Carbo. Rye Biscuits* 2 T. melted oleo or other fat t. salt 2 T. corn syrup 3 c. rye flour 1 c. buttermilk or sour milk Y± t. soda 2 t. baking powder Add the syrup and buttermilk to the melted fat, then sift in the dry ingredients. Mix well and drop from the tip of a spoon on to a greased pan, and bake 15 to 20 m. in a mod¬ erately hot oven. (Barley flour may be substituted for rye.) Cost, $.09. Total Food Units, 2084. “Balance”—7% Protein, 14% Fat, 79% Carbo. Apple Sauce 6 apples Y\ t. salt V.2 c. water Pare, quarter and core six juicy apples, add the water and salt and cook quickly until tender. If not sweet enough, add honey, syrup or brown sugar to taste. Cost, $.06. Total Food Units, 300. “Balance”—3% Protein, 7% Fat, 90% Carbo. Preparing the Meal About *4 h. before serving time, make the scalloped hominy and put in oven. Then mix and bake the rye bis¬ cuits. Put on to cook the lima beans which have been soak¬ ing since breakfast time, and cook all during lunch and ♦Rye is no longer regarded as a wheat substitute; barley flour may be substituted in all recipes. 4 washing the luncheon dishes. Heat the water for tea, set the table, and when biscuits are done serve the luncheon. Immediately after breakfast make the apple sauce, while washing dishes make the fruit gelatine for dinner. DINNER LIMA BEAN TIMBALES-TOMATO SAUCE POTATOES FRIED FROM RAW STEWED CORN FRUIT GELATINE Lima Bean Timbales 2 c. lima bean pulp i T. onion juice 2 eggs i T. lemon juice i t. salt J4 t. pepper To the bean pulp add the yolks of eggs, well beaten, the salt, and pepper, onion and lemon juice. Mix well, then fold in the stiffly beaten whites of eggs, put into greased custard cups, set in a pan of water, and either bake in oven or steam on top of stove until set. This will require about 20 m. “ | ! hr yj Cost, $.135. Total Food Units, 681. “Balance”—24% Protein, 16% Fat, 60% Carbo. Tomato Sauce 1 T. oleo 1 c. strained tomatoes 1 T. cornstarch y 2 t. salt 54 t. mace 1 t. chopped onion Heat the tomatoes, adding salt, onion, mace and also mix cornstarch with a little cold water, add to tomatoes, stirring all the time, boil up several m. and serve. Cost, $.053. Total Food Units, 196. “Balance”—6% Protein, 56% Fat, 38% Carbo. Potatoes Fried from Raw 4 potatoes 1 T. oleo or drippings 1 t. salt Wash, pare and slice very thinly the potatoes. Cover with cold water, then drain, dry thoroughly and put into a frying pan in which the fat has been melted, add salt, cover and cook slowly ,stirring occasionally until tender and well warmed. Cost, $.044. Total Food Units, 505. “Balance”—9% Protein, 21% Fat, 70% Carbo. 5 Stewed Corn y 2 can corn T. oleo % t. salt Empty contents of can corn into a stew pan, reserving other half for future use, add salt and oleo and reheat. Cost, $.085. Total Food Units, 352.5. “Balance”—9% Protein, 24% Fat, 67% Carbo. Fruit Gelatine 2 T. granulated gelatine % c. chopped nuts y 2 c. cold water *4 t. salt 2 sweet oranges, juice of i l / 2 c. boiling water ^4 c. chopped dates Cost, $.234. Total Food Units, 582. “Balance”—16% Protein, 18% Fat, 66% Carbo. Soak the gelatine 3^2 h. in the cold water, then add the boiling water and salt, stirring until all is well dissolved. Cool a little, then add the fruit juice, set in a cold place until it begins to congeal, then add the chopped dates and nuts, stir well, and again set in a cold place to become firm. Serve either alone, or with cream, whipped or plain. Preparing the Meal About 1 h. before dinner time prepare the lima bean tim¬ bales, and place in oven. Then wash, pare and slice very thinly the potatoes, and put on stove to cook. Open a can of corn, put half into a stew pan for dinner, and the re¬ mainder into a glass jar or bowl and set in a cold place for future use. Set the table, put the coffee on to cook, and put cream for coffee on table. The entire loaf of bread should be put on the table and cut as needed to avoid all waste. Also a large serving of butter may be placed on table and each serve himself, having the bread and butter plate in the usual place. This will be the order for each meal. Arrange the dessert, made in the morning or after lunch, for serving, then make the tomato sauce for the timbales. Cook 10 m. or longer to thoroughly cook cornstarch, then serve the din¬ ner. Serve the timbales on a platter with the sauce poured around them, or the sauce may be put on separately if de¬ sired. While the dinner is cooking, and during dinner hour and the clearing up afterward have the pearl barley for the next breakfast cooking. Also put raisins to soak. 6 Tuesday BREAKFAST STEWED RAISINS PEARL BARLEY-TOP MILK AND SUGAR TOAST COFFEE Stewed Raisins Wash one-half pound raisins, cover with water, and soak overnight. In the morning add % t. salt, cook gently 5 or 10 m., possibly longer, depending upon kind of raisins. If not sweet enough add c - corn syrup to water in which raisins are cooked, and serve, reserving enough for dessert in the evening. Preparing the Meal Reheat the pearl barley cooked the evening before, cook the raisins, make the coffee and toast, and set the table. Serve the breakfast. Put the cream from the very top of bottle in pitcher for coffee, the rest may be used for cereal. Lacking cream for coffee, use hot milk which is far superior to cold. Put on to cook in the water in which they have been soak¬ ing, the soy beans put to soak the previous morning. Also make the lemon sponge for lunch, as well as the oatmeal macaroons. LUNCHEON OR SUPPER SOY BEAN SOUP-CROUTONS OATMEAL MACAROONS LEMON SPONGE TEA Soy Beans 24 c. soy beans 1 T. chopped parsley 2. T. fat y 2 c. tomatoes y 2 onion 1 T. cornstarch 1 t. salt 3 c. water 2 T. chopped celery Put the well soaked beans on to cook, and two h. before serving melt the fat in a frying pan, stir in the cornstarch, then the chopped onion, celery, and parsley, and brown all well together. Remove to the soup, washing out the frying pan well with liquor from the soup, add the tomatoes and salt, and cook several h. longer or put in fireless cooker. Cost, $.08. Total Food Units, 678. “Balance”—13% Protein, 34% Fat, 53% Carbo. 7 Croutons Cut stale bread into slices from % to *4 inch thick, then cut into small cubes. Brown in oven, taking care that they are turned frequently enough to brown them evenly on all sides. Oatmeal Macaroons 2 c. rolled oats y 2 c. corn syrup 1 egg y 2 t. salt 1 T. oleo 1 t. baking powder Melt the oleo in a bowl, add the egg and beat well, then add the syrup. Add the rolled oats, salt and baking powder. Mix all well, drop from tip of teaspoon onto well greased pans, and bake in a moderate oven 15 m. Cost, $.09. Total Food Units, 1191. “Balance”—10% Protein, 20% Fat, 70% Carbo. Lemon Sponge 1 large or 2 small sweet oranges, juice of y 2 lemon, juice of % c. honey 1 egg, yolk 1 c. boiling water 3 T. cornstarch y 2 t. salt 1 egg, white of Grated rind of lemon and orange Mix together in top of double boiler, fruit juice, grated rind, water and salt. Mix the cornstarch with an equal amount of cold water and add to the hot mixture, stirring all the time. Cook for five m., boiling well, then put over hot water, and cook 15 or 20 m. longer if desired and there is time. Beat the yolk of egg, add the honey, and when well mixed a little hot cornstarch mixture. Pour all into the hot mixture, cook a few m. to cook egg, then remove from fire, fold in stiffly beaten egg white, and pour into wet moulds. Set in a cold place to become firm. Cost, $.146. Total Food Units, 686. “Balance”—4% Protein, 7% Fat, 89% Carbo. Preparing the Meal Ten m. before serving time, heat water for tea, set the table, make croutons from rye bread or from toast left from breakfast, arrange the lemon sponge for lunch, put some macaroons on a plate, and serve the soup. Steep the tea and serve at once. 8 DINNER PEARL BARLEY ESCALLOPED WITH TUNA FISH BAKED POTATOES BAKED SQUASH CABBAGE AND APPLE SALAD RAISIN TRIFLE Escalloped Barley and Tuna Fish iy 2 c. well cooked pearl barley T. cornstarch i small can Tuna Fish % t. salt Y c. milk crumbs Arrange the barley, cooked Monday, and the fish in alter¬ nate layers in a greased baking dish; make a white sauce of the milk and cornstarch and salt, pour over the barley, sprinkle the top with crumbs, and bake until well heated throughout and brown on top. Cost, $.227. Total Food Units, 534. “Balance”—33% Protein, 22% Fat, 45% Car bo. Baked Squash Wash and wipe a squash; saw into halves, then quarters, and remove seeds. Place pieces of squash skin side down in a baking pan, and bake in a moderate oven until tender. This will require about 1 hr. Cabbage and Apple Salad 2 c. shredded cabbage 1 tart apple 1 sweet pepper Salad dressing 1 T. chopped onion Mix together the shredded cabbage, chopped pepper, onion and apple cut into cubes, add salad dressing and serve cold. Cost, $.11. Total Food Units, 265. “Balance”—9% Protein, 29% Fat, 62% Carbo. Raisin Trifle Drain the syrup from 1 c. raisins left from breakfast on Monday, and chop a little, then sprinkle with 2 T. grated maple sugar. Beat the whites of two eggs until very stiff, add *4 t. salt, and 2 T. maple sugar. Fold in the chopped raisins, let cool thoroughly, and serve cold. Preparing the Meal About 1 h. before serving time, prepare the squash and place in oven to bake, wash the potatoes, and put in to bake. 9 A Prepare the scalloped barley and tuna, and about 20 m. be¬ fore serving place in the oven. Make the salad, and the raisin trifle, saving the yolks of eggs to be used at some future time. Set the table, cut the butter, place bread and cream on table, make the coffee, and serve the dinner. While preparing dinner start the cornmeal mush to cook¬ ing for breakfast, continuing the cooking during the dinner hour, and washing of the dishes. Then pour into a wet square pan, set in a cold place to mould so that it can be sliced and fried in morning. BREAKFAST Wednesday ORANGES FRIED CORNMEAL MUSH COFFEE Preparing the Meal About 24 h- before serving time, slice the mush and put into the frying pan with some fat to keep from sticking, and slowly brown. Heat the water for coffee, cut the oranges, set the table, place oranges at each place, make the coffee, and serve the breakfast. Immediately after breakfast prepare the soy beans for baking. These have already been cooked and left from Tuesday’s lunch. Let bake in a moderate oven all morning. If possible use the furnace heat for this, or better still, a fireless cooker if available. Also set the barley bread. Barley Bread To 2 /$ c. lukewarm water, add either 1 T. sugar, or 2 T. Karo syrup, y 2 T. oleo, J 4 t. salt, 24 cake compressed yeast mixed with *4 c - tepid water, and 24 c - r Y e flour, mixed with 24 c. cornstarch. Beat well, and set in a moderately cool place to rise over night. In the morning, add 2*4 c. rye flour, y 2 c. cornstarch, 1 c. white flour and 1^ c. well cooked pearl barley. Mix all well together, kneading as well as pos¬ sible with a heavy spoon. This bread is too sticky to try to knead on board with hands. Set in a moderately warm place, 75 Fahr. to rise, and when double in bulk, work down, make into loaves, of which there should be two pound ones, set to rise again and when double in bulk, bake. 10 LUNCHEON BAKED SOY BEANS—MEXICAN FASHION WAR JOHNNY CAKE BAKED APPLES TEA Baked Soy Beans—Mexican Fashion y 2 c. cooked soy beans 2 T. chopped celery 3 T. chopped pimento 1 t. mustard 2 T. chopped onion 2 T. fat (oleo, drippings, 1 t. salt etc.) y 2 c. tomatoes Mix all the above ingredients together, put into a greased baking dish and bake 4-5 h. or longer as desired. Cost, $.10. Total Food Units, 774. “Balance”—15% Protein, 30% Fat, 55% Carbo. War Johnny Cake y 2 c. brown sugar 3 c. water 2 T. molasses 3 c. cornmeal 1 t. salt y 2 c. cornstarch 2 T. fat 2 c. barley or rye flour 2 T. baking powder Melt the fat in a bowl, add the molasses, sugar, salt and water. Mix and sift the dry ingredients and add to the liquid. Beat well, pour into well greased pans and bake. Bake in a moderately hot oven until done. If baked in a shallow pan this will require about 20 m. If a deeper loaf is made, longer will be needed. Cost, $.17. Total Food Units, 3924. “Balance”—7% Protein, 8% Fat, 85% Carbo. Baked Apples 6 medium sized apples brown sugar y 2 c. water molasses or honey 1 T. oleo Wash and core six apples, fill the centers with brown sugar or add corn syrup, molasses, or honey, to taste ; add the water if sugar be used, and oleo; bake in a moderate oven until tender. Cost, $.10. Total Food Units, 300. “Balance”—1% Protein, 3% Fat, 96% Carbo. Preparing the Meal About 1 h. before lunch time, make the johnny cake, pre¬ pare the apples for baking, baking enough for Thursday’s breakfast also, and make the squash pie for dinner at night. 11 Place all in the oven with the beans which are already bak¬ ing. Set the table, and when everything is ready serve the lunch. Immediately after lunch or in the morning, prepare the croquettes for dinner. DINNER BEEF LIVER WITH OLIVES POTATO AND CELERY CROQUETTES BARLEY BREAD PEARL SALAD SQUASH PIE COFFEE Beef Liver with Olives Y2 lb. beef liver i pt. cold water io green olives paprika, celery salt Yz t. salt 2 T. cornstarch 2 T. bacon fat, or drippings, Scald the liver, then remove any gristle, skin, etc., and cut into small cubes, about inch on the side. Roll the pieces in cornmeal, then fry slowly in the fat until a nice brown. Add the seasoning, and the water, carefully stirring up from the bottom of pan, all the nice browned material. Cut the meat from the olives and add to the stew. Mix the cornstarch with enough cold water to make a smooth paste, add to the liquid stirring all the time until thickened, then cook all slowly about I h., or until meat is thoroughly tender. By this time the gravy should have thickened considerably, and the cornstarch will be well cooked. Cost, $.193. Total Food Units, 764. “Balance”—23% Protein, 64% Fat, 13% Carbo. Potato and Celery Croquettes 2 c. cold mashed potato 2 T. minced onion Yz c. finely chopped celery 1 egg salt and pepper Beat the egg well, add the potato left from Tuesday’s dinner, and mix thoroughly; then add the remaining ingredi¬ ents, shape into croquettes, egg and crumb, and fry in deep hot fat until a golden brown. Cost, $.075. Total Food Units, 478. “Balance”—11.5% Protein, 49.5% Fat, 39% Carbo. Pear Salad 4 medium sized pears Y* cake cream cheese 4 Brazil nuts salad dressing 12 Pare, halve, and core the pears, and place on salad plates. Cut the nuts into small pieces and stick into the pears. Lack¬ ing Brazil nuts, any other kind may do, or cocoanut sprinkled over pear is excellent. Soften the cream cheese by working in a bowl with the back of a spoon, add enough salad dress¬ ing, about 34 c -> to form a thick smooth sauce, and place a spoonful on the top of each serving. Cost, $.075. Total Food Units, 600. “Balance”—10% Protein, 54% Fat, 36% Carbo. Squash Pie \ c. squash pulp Y t. salt Yz c. brown sugar 1 beaten egg Y2. t. cinnamon 1 c. milk Ya t. ginger Mix all ingredients well together, pour into a pie plate lined with rye pastry, and bake in moderate oven until cus¬ tard is set and crust browned. Cost, $.146. Total Food Units, 830.8. “Balance”—8.1% Protein, 17.9% Fat, 74% Carbo. Rye Pastry 1 c. rye flour Y c. crisco or other fat y 2 c. cornstarch y 2 t. salt y 2 t. baking powder cold water to mix Flour blade of a chopping knife, and chop the fat into the flour, cornstarch, salt and baking powder. When mixture looks like meal, add cold water, gradually, until mixture will stick together, but is not crumbly. (Barley flour or finely ground rolled oats may be substituted for rye.) Cost, $.09. Total Food Units, 1541. “Balance”—4% Protein, 35% Fat, 61% Carbo. Preparing the Meal About 134 h. before dinner time, prepare and put on to cook the liver. Make the salad and set in a cold place until needed. Twenty m. before serving heat the fat for deep frying, fry the croquettes made and shaped previously, set the table, make the coffee, and serve the dinner. BREAKFAST Thursday BAKED APPLES BOILED RICE WITH CHOPPED FIGS BARLEY BREAD TOAST COFFEE 13 Boiled Rice with Chopped Figs 2 c. boiled rice y 2 c. chopped figs Wash i c. rice, and pour slowly into 2 qts. or more of salted boiling water; stir for 5 m. to prevent sticking, and continue boiling rapidly for 20-30 m., until grains are soft. Drain and pour hot water through rice to prevent grains adhering. (Reserve 2 c. for future use of remaining cooked rice.) Add the chopped figs, mix well, and serve. No other sugar will thus be necessary. Cost, $.061. Total Food Units, 508. “Balance”—7% Protein, 1% Fat, 92% Carbo. Preparing the Meal About 24 h. before breakfast time, cook the rice, reserv¬ ing half for future use. While the rice is cooking chop the figs, heat water for coffee, make the toast, keeping hot in oven until needed. Barley bread being quite moist can af¬ ford to stand in a warm place some time without being hardened throughout. Serve the apples, then the rest of breakfast. Immediately after breakfast make and shape the cro¬ quettes for lunch. LUNCHEON PEANUT CROQUETTES-CREAM SAUCE GRAPEFRUIT SALAD OATMEAL DROP CAKES TEA Peanut Croquettes y 2 c. milk 1 c. ground peanuts y 2 c. water 2 T. lemon juice 2 T. cornstarch 1 T. chopped onion 1 t. salt yolks 2 eggs or 1 1 T. chopped parsley whole egg Heat the milk, and when hot add gradually to it the corn¬ starch mixed with a little of the cold milk. Let boil up thoroughly and stir all the time, then remove from fire, and add the remaining ingredients. Mix thoroughly, and when cold, shape, egg (from Tuesday) and crumb and fry in deep fat. Cost, $.175. Total Food Units, 1504. “Balance”—19% Protein, 60% Fat, 2i% Carbo. 14 Peanut Cream Sauce y 2 c. each milk and water i T. peanut butter i T. cornstarch y 2 t. salt Heat the milk, add the cornstarch paste, cook thoroughly, then add the peanut butter, salt, and serve. Cost, $.02. Total Food Units, 234. “Balance”—13.5% Protein, 44% Fat, 42.5% Carbo. Grape Fruit Salad Pulp 1 good sized grapefruit y 2 cake cream cheese lettuce salad dressing Shred enough lettuce to make a nest on each plate; in the center place the pulp of grapefruit, and on top of this a spoonful of the dressing. Cost, $.18. Total Food Units, 300. “Balance”—13% Protein, 48% Fat, 39% Carbo. Oatmeal Drop Cakes 1 egg 2 T. oleo, melted 54 c. brown sugar y 2 c. nut meats (butter¬ nut, black walnut or Brazil preferred) 54 c. water 1 c. rolled oats 1 c. raisins \y 2 c. rye (or barley) flour y 2 c. cornstarch 4 t. baking powder 1 t. salt 1 t. cinnamon y± t. mace or nutmeg Break the egg into a bowl and beat well, then add the melted oleo, sugar, mashed nut meats, water, oatmeal and raisins. Beat well. Mix and sift twice the rye flour and cornstarch with the baking powder, salt, cinnamon and nut¬ meg, add to the other ingredients, beat well for a few min¬ utes, drop from the tip of a spoon and bake in a moderate oven about 20 m. Cost, $.23. Total Food Units, 2964. “Balance”—6% Protein, 18% Fat, 76% Carbo. Preparing the Meal About y<\ h. before serving time make and bake the drop cakes, then prepare the salad and set in a cold place until needed. Make the cream sauce for the croquettes, setting to cook over hot water until needed, then fry the croquettes, made and shaped in the morning. Make the tea and serve the luncheon. Immediately after lunch prepare the hearts for baking, also scrub the potatoes, and prepare the turnips for the 15 evening meal, standing them in cold water until time to cook. DINNER STUFFED HEART BAKED SWEET POTATOES MASHED TURNIPS BUTTERSCOTCH PUDDING Stuffed Hearts i beef or 2 calves’ hearts will be needed 24 c. bread crumbs J4 c. stock or hot water 1 T. chopped onion 1 T. chopped pimento 1 t. sage Yz t. salt Wash heart and remove veins, arteries, and clotted blood; stuff with dressing made of bread crumbs, hot water, onion, pimento, sage and salt, and sew together at top. Sprinkle with salt and pepper, pour in hot fat, place in deep baking pan, fill pan half full boiling water, cover closely, and bake slowly 2 hrs., basting every 15-20 m. If necessary, add more water. When heart is done, remove, add 1 t. corn¬ starch mixed with cold water for every cup liquid, let boil well and serve. Cost, $.17. Total Food Units, 1600. “Balance”—21% Protein, 68% Fat, 11% Carbo. Baked Sweet Potatoes Select potatoes of medium and uniform size; wash and scrub well, and put in hot oven. Bake 45-60 m., or until tender, remove from oven, prick skins to let steam escape and serve. Mashed Turnips Mash thoroughly well cooked turnips, add 1 T. oleo, *4 t. salt and serve. Butterscotch Pudding 24 c. brown sugar 1 c. hot water 2 T. oleo 1 c. hot milk 34 c. water 24 c. breadcrumbs J4 lemon, juice of 1 egg 3 T. sifted brown sugar ^4 t. salt Mix y A c. brown sugar with *4 c - water, and boil until dark brown in color. Add the oleo, and the hot liquid, stir until sugar is well dissolved. Separate the egg, and beat the yolk well, add gradually the hot liquid to egg, then add the 16 bread crumbs, mix well, turn into a greased baking dish, and bake, set in a pan of water, for about 45 m. Beat the white of the egg until stiff, add the salt and sugar, and lemon juice, drop by spoonfuls over top of pudding and brown. Serve either hot or cold as desired. Cost, $.145. Total Food Units, 1116.5. “Balance”— 8 % Protein, 32% Fat, 60% Carbo. Preparing the Meal About 2 h. before serving time put the stuffed heart in the oven, and an hour later the well scrubbed potatoes. Put the turnips on to cook and make the butterscotch pudding, set in oven to bake. Set the table, make the coffee, drain and mash turnips, make gravy from heart and serve the dinner. While the dinner is cooking cook the oatmeal for break¬ fast and reheat in the morning. BREAKFAST Friday OATMEAL WITH SHREDDED COCOANUT-TOP MILK TOASTED WAR JOHNNY CAKE COFFEE Put fresh cocoanut through the grinder, using a fine knife, and serve with the cereal. No sugar is then needed. Toasted War Johnny Cake Slice the johnny cake left from Wednesday luncheon, and toast. Preparing the Meal Heat the water for coffee, and reheat the cereal cooked the evening before. Make the coffee, and toast the johnny cake. Put the cocoanut through the grinder, serve the cereal, and the rest of the breakfast. LUNCHEON POPCORN SOUFFLE BAKED PEARS OATMEAL MACAROONS COCOA Pop 4 c. popped corn hot water 1 c. milk 1 T. chopped onion Corn Souffle y 2 T. cornstarch 1 T. oleo 1 egg 1 t. salt 1 7 Put the popped corn through the grinder, then cover with hot water and let stand until rest of souffle is ready. Make a white sauce of milk, oleo and cornstarch, adding the salt, onion, and egg yolk. Now drain the water from the pop¬ corn, add to the sauce, then fold in the stiffly beaten white of egg. Put into a greased baking dish set in a pan of water and bake about 45 m. Cost, $.095. Total Food Units, 641. “Balance”—13% Protein, 23% Fat, 64% Carbo. Baked Pears 4 pears 1 t. cinnamon X c. brown sugar 1 t. chopped candied gin- Yz c. water ger Select perfect pears, and wash well. Place in a baking dish, sprinkle the sugar, cinnamon and candied ginger over them, add the water, cover and bake until tender. Uncover the last 15 m. Cost, $.021. Total Food Units, 339. “Balance”—3% Protein, 4% Fat, 93% Carbo. Cocoa 3 c. milk Y t. salt 2 T. cocoa 1 c. boiling water 2 T. brown sugar 24 t. vanilla 1 t. cornstarch Scald milk in double boiler; mix well the cocoa, sugar, cornstarch and salt, add the boiling water and let boil 5 or 6 m.; turn into the hot milk and beat briskly several m. with an egg beater; add vanilla just before serving. Cost, $.106. Total Food Units, 663. “Balance”—17% Protein, 45% Fat, 38% Carbo. Preparing the Meal One h. before lunch time, prepare and bake both the pop¬ corn souffle and the baked pears. Ten minutes before serv¬ ing time, make the cocoa, set the table, arrange oatmeal macaroons left from the first of the week on a plate, and serve the luncheon. DINNER BROILED WHITE FISH MASHED POTATOES CREAMED ONIONS APPLE SAUCE PUDDING T' 18 Broiled White Fish Have the butcher bone a small white fish or part of one if too large, cut into pieces for serving, roll in cornmeal, and broil either in oven or pan. White fish cooks very quickly, so io to 15 m. is ample time to allow. Creamed Onions 6 onions y 2 c. water 1 c. milk iy 2 T. cornstarch 2 T. oleo 1 t. salt Remove outer skins from onions and boil until tender Y to 1 h.; make a white sauce of remaining ingredients by adding the cornstarch mixed with 2 t. cold water to the hot milk and water, boiling well, adding oleo and salt. Drain the onions and pour over them the white sauce. Cost, $.129. Total Food Units, 581. “Balance”—9% Protein, 53% Fat, 38% Carbo. Apple Sauce Pudding 1 c. bread crumbs, either 1 cake cream cheese white, whole wheat or 1 egg white rye 1 t. cinnamon 1 c. apple sauce t. nutmeg y 2 c. brown sugar y 2 t. salt Mix the bread crumbs and sugar well together, and brown in the oven. Make the apple sauce, using no sugar, but add¬ ing the cinnamon, nutmeg and salt to it. Beat the egg white stiff, soften the cream cheese by working in a warm bowl with the back of spoon, combine the egg white with it. In a sherbet glass put a layer of browned crumbs, over this a layer of apple sauce, and top with the cheese mixture. Serve cold. This pudding may be varied by using old cake crumbs in place of bread, when the sugar can be omitted. Also whipped cream instead of egg white makes a delicious sauce. Cost, $.129. Total Food Units, 581. “Balance”—9% Protein, 53% Fat, 77% Carbo. Preparing the Meal Three-fourths hour before dinner time, pare the potatoes and put on to cook, also the onions. Make the apple sauce, and brown the crumbs for the pudding. Set the table, then cook the fish, and while this is cooking make the coffee and prepare the sauce for pudding. Finish the pudding, set in a cold place until needed, drain and mash the potatoes, make the cream sauce for the onions, drain the latter, add to sauce, and serve the dinner. BREAKFAST Saturday CORNMEAL GRIDDLE CAKES-HONEY TOAST COFFEE Cornmeal Griddle Cakes i c. water 24 c. cornmeal % c. rye (or barley) flour 3 t. baking powder 54 c. cornstarch 54 t. salt 1 T. melted fat 1 egg 1 T. brown sugar In a bowl melt the fat, then add the egg, using the yolk also left from pudding the preceding evening, and beat until light. Add 1 c. water not cold enough to congeal the fat, then sift in the dry ingredients well mixed. If necessary, add more water. Fry on a hot griddle. Cost, $.10. Total Food Units, 1286. “Balance”—8% Protein, 14.1% Fat, 78% Carbo. Preparing the Meal Heat the water for coffee, make the griddle cakes, and while they are baking make the toast gradually, setting in a warm place as made. Make the coffee, set the table, and serve the breakfast. Immediately after breakfast put 1 c. dried peas to soak for use at dinner in evening. LUNCHEON FISH HASH-TOMATO SAUCE COCOANUT CORN PUDDING TEA Fish Hash 1 c. cold cooked fish slice onion 1 c. cold cooked potatoes salt and pepper to taste 2 T. fat Chop fish, potatoes and onion fine and mix together. Melt fat in frying pan, add the fish mixture, season to taste, stir until well heated, then cook without stirring until well browned underneath ; fold and turn like an omelet. Cost, $.195. Total Food Units, 710. “Balance”—32% Protein, 55% Fat, 13% Carbo. Tomato Sauce 1 T. oleo 1 c. strained tomatoes 1 T. cornstarch H t. salt J4 t. mace 1 t. chopped onion 20 Heat tomatoes, adding salt, onion, mace and oleo. Mix cornstarch with a little cold water, add to tomatoes, stirring all the time, boil several m. and serve. Cost, $.053. Total Food Units, 196. “Balance”—6% Protein, 56% Fat, 38% Carbo. Cocoanut Corn Pudding 2 c. popped corn 1 c. hot water 1 egg 54 t. salt y 2 t. baking powder Cover the popped corn, put 2 T. grated maple sugar *4 c. ground cocoanut y 2 c. milk 1 t. cornstarch 1 T. cold water through the grinder, with hot water and soak for an hour or more. Drain off the water, add yolk 1 egg, maple sugar, salt, and baking powder, and cocoanut. Heat the milk, stir in the cornstarch, mixed with cold water, and boil several minutes. Add to the popcorn mix¬ ture, mix well, then stir in the stiffly beaten white of egg. Pour into a greased baking dish, set in a pan of water and bake in a moderate oven 30 to 45 m. Cost, $.109. Total Food Units, 736. “Balance”—9% Protein, 39% Fat, 52% Carbo. Preparing the Meal About 2 h. before lunch time put the popcorn to soak, then Y h. before serving time, make the pudding and put in oven to bake. Make the hash from the-remnants of fish and mashed potatoes left from the preceding dinner, and while hash is browning make the tomato sauce, using the toma¬ toes left from the can opened for baked soy beans on Wednes¬ day. Heat the water for tea, set the table and serve the luncheon. DINNER ESCALLOPED RICE AND DRIED PEAS CREAMED TURNIPS STEW 7 ED CORN (LEFT FROM MONDAY) APPLE HONEY PUDDING Escalloped Rice and Dried Peas y 2 c. dried peas 1 onion 1 c. cooked rice 1 T. minced parsley 1 c. canned tomatoes 54 t. mace 2 T. chopped celery 1 t. salt 2 T. oleo Soak the dried peas overnight, drain, cover with water, and soak all morning. After lunch put the peas on to cook 21 and cook until tender. With this long soaking, not very long cooking will be needed. Boil off the water so that none will be wasted. When the peas are cooked, add i c. rice cooked Thursday morning for breakfast, i can tomatoes left from the quart opened on Monday, and the remaining in¬ gredients. Mix all well together, put in a greased baking dish, and cover top with crumbs. Set in oven long enough to heat through thoroughly, and to brown crumbs. Cost, $.126. Total Food Units, 732. “Balance”—16% Protein, 31% Fat, 53% Carbo. Creamed Turnips iy 2 c. diced cooked turnip 1 T. cornstarch 1 c. milk 1 T. oleo y 2 t. salt Dice turnips left from Thursday dinner, make 1 c. cream sauce, cover turnips with it, heat well, and serve. Cost, $.045. Total Food Units, 349. “Balance”—10% Protein, 50% Fat, 40% Carbo. Apple Honey Pudding 1 y 2 good sized apples 1 egg y 2 c. raisins or dates 1 c. milk y c. nuts 2 T. honey 1 t. cinnamon y± t. salt crumbs Put the raisins, dr dates and nuts through the grinder, following with a little dry bread so as to waste none of the nuts, and cover the bottom of a greased baking dish with the mixture. Over this slice the pared apples very thinly, then pour over all a mixture made of the beaten egg, milk, honey, salt and cinnamon. Sprinkle the top with crumbs and bake until apples are tender. Cost, $.155. Total Food Units, 802. “Balance”—9% Protein, 27% Fat, 64% Carbo. Preparing the Meal About 24 h. before dinner time prepare the pudding and place in oven, then prepare the scalloped rice and dried peas and put in the oven. While these are baking make the sauce for the turnips, dice the latter, add to sauce. Also put the corn (from Monday dinner) on fire to heat, adding milk and seasoning. Make the coffee, set the table, and when escalloped dish is done, serve the dinner. 22 Sunday BREAKFAST PEANUT BUTTER OMELET TOASTED RAISIN RYE BREAD COFFEE Peanut Butter Omelet 4 eggs i T. oleo 4 T. water 2 T. peanut butter Yz t. salt Put oleo into frying pan, and while melting separate yolks and whites of eggs and beat latter until stiff. Beat yolks and add to them the salt and water, then fold in stiffly beaten whites. Mix well and pour into frying pan. Cover closely and cook slowly until puffed and nicely browned on one side. Set in oven to brown top. When done and ready to fold over, spread with the peanut butter, fold one side over the other, and serve at once. Cost, $.179. Total Food Units, 585. “Balance”—24% Protein, 72% Fat, 4% Carbo. Preparing the Meal Make the coffee, then prepare and cook the omelet, using a slow heat. Set the table, toast the raisin bread made Satur¬ day, and serve the breakfast. Immediately after breakfast make the salad for dinner. DINNER ROAST CHICKEN—STUFFING POTATOES BROWNED WITH CHICKEN CREAMED PARSNIPS CELESTIAL SALAD BANANA CREAM PIE COFFEE Roast Chicken After removing all organs, entrails, etc., from chicken, singe, scrub well, both inside and out, then remove pin feathers. Drain well, then stuff with dressing made of Y c. crumbs, moistened with stock or hot water, 1 t. salt, *4 t. pepper, y 2 onion chopped fine, 1 T. chopped parsley. Place in baking pan and bake 2^-3 h., depending upon size of fowl, basting from time to time. Creamed Parsnips 4 medium sized parsnips 1 c. white sauce Cost, $.045. Total Food Units, 371. “Balance”—5% Protein, 47% Fat, 43% Carbo. 23 Celestial Salad ^4 c. pineapple diced *4 c - blanched almonds c. marshmallows salad dressing y 2 c. cream, whipped Dice the pineapple and cut the marshmallows into tiny pieces, mix well together and let stand several hours. Blanch the almonds, and cut into shreds. Just before serving whip the cream, and fold into the pineapple mixture with the almonds and salad dressing. Cost, $.36. Total Food Units, 900. “Balance”—5% Protein, 60% Fat, 35% Carbo. Banana Cream Pie 2 c. milk p2 t. vanilla Yz c. cornstarch 2 eggs Y2. t. salt 3 t. maple sugar 3 t. honey 2 bananas Cost, $.24. Total Food Units, 1374. “Balance”—8.5% Protein, 17% Fat, 74.5% Carbo. In a double boiler heat the milk, and when hot add the cornstarch, mixed with a little cold milk or water. Stir until thick and smooth, then let cook 15 or 20 m. Separate the yolks and whites of eggs, beat the yolks until smooth, then add the honey, salt and vanilla to them. When the corn¬ starch mixture is cooked, add a little to yolks, stirring quickly, then add to the hot mixture, cook a minute or so to cook egg, then pour into a shell made of rye pastry, baked Wednesday. Peel the bananas, scraping off all the bitter substance on the outside of fruit, then slice thinly over the top of pie. Beat the whites of eggs until, stiff, add the grated maple sugar, beat all until smooth, spread over top of pie, brown in oven, cool and serve. Preparing the Meal Two or three h. before dinner time, dependent upon the tenderness and size of chicken place the fowl prepared and stuffed on Saturday in the oven. Wash and pare the pota¬ toes, also the parsnips, and stand in water until time to cook. About 1 h. before serving, put the potatoes in pan with chicken, and start the parsnips to cooking. Set the table, make the cream sauce for the parsnips, finish the salad begun in the morning, arrange the pie made the preceding day, with the exception of bananas and meringue* which must now be 24 added, for serving, make the coffee. When the chicken is done, serve the dinner. SUPPER OYSTER SANDWICHES OATMEAL DROP COOKIES COCOA Oyster Sandwiches i pt. oysters i T. chopped olives 54 t. salt 54 t. nutmeg 54 c. ground popcorn i T. oleo i c. milk 1 c. (oyster liquor and water) 2 T. cornstarch i egg Drain liquor from oysters, saving for use later, look over and wash the oysters, removing bits of shell, etc., then chop oysters very fine, and sprinkle with i T. chopped olives, the salt and nutmeg. In a double boiler melt the oleo, add the milk, water and oyster liquor, the ground popcorn, and when hot stir in the cornstarch mixed with a little cold water. Stir until it thickens, let cook 15 m., then add the chopped oyster mixture, and well beaten egg. Cook about 7 m. longer, or enough to cook the egg and oysters, then pour over pieces of rye bread. Cost, $.33. Total Food Units, 612. “Balance”—25% Protein, 44% Fat, 31% Carbo. Preparing the Meal About ^4 h. before serving make the oyster sandwiches, and while this is cooking make the cocoa, put the drop cookies on the table, and when sandwich mixture is done serve the supper. Note. —In the preceding menus no wheat flour is to be used, and whenever bread or toast is mentioned rye, barley, or some such bread is meant. Although one pound of butter may be allowed it is urged that oleomargarine be used entirely, except where there are growing children needing the butter fat and not getting it in milk. (Oleo oil from beef fat contains some of same “vita- mines” as butter fat; the “nut” margarines contain very lit¬ tle of this substance which seems necessary for growth.) In a family with small children more milk will have to be used. It will be noticed that water has been substituted in many cases for milk, also the amount of fat used has been dimin¬ ished by half. 25 m B o 00 < a h w© P GQ 53 O O H Eh » p H o a o w *« a ◄ <3 EH 05 ^ * hj H £ “ w s ^ O w P -< . C?P Eh GQ <5 ^ «r! 00 O Ph ^ ts< 8 I CO s 3 w » b 2 Cl, S ^ P pS £ <3 O 09 ^ - 09 O rj £ 0 •< H go »w 3 M H ^ B B K oo M fc rH <1 P Ow« P£0 <3 CO B 09 H B GQ O W EH sg S 2 <3 S PS <3 0 B Pi p p «EH 02 5 0 *§§ <3 P P B P 5 P3 < P p ^ 2 g 0 02 5 £ o p 2 q g o q R p£«g seSSp < £ <3 O B P M Q B W m < S g W O H h P _ 05 H HgC3C3 H B <»3 05 05 W P ^ <3 B PS o 05 Eh ^ pooco «3 ° 04 00 Pi 05 P iH <3 S CQ p 53 ^ 04 ^ t- ” P « fc O Hq 04 § B W0-* ◄ S H p k ^ p ogas gqs o“g p 0 < m « £ W § ^ < O > B ^ EH Eh go EH Q O B P as ◄ p * <1 o ns fa ^3 T3 fa fa jh03 G0 S 03 H << O fa fa H fa 3 fa o3g fa S O £g§ co g fa a g° glfa gas £§ u 03 fa Si s?3 n> p os 2 a o S H a M fa s§ fa fa fa fa fa <3 fa _ fa C3 o fa o u 2 5 5 ns o w a H h co a §g§ fa >, a 27 #o£e.—!T7ie figures give the page of “Lessons in Cooking” containing the recipes; *recipes in following pages BREAKFAST LUNCHEON OR SUPPER DINNER -SSaS •< ^ t-3 P P ^ 5 H £ ggfcSa »« « _ 73 Q W H » rt ■o c 3 c 0 S s« § 2 ° £ H ea P H a <3 Ed wgg 2 o g" 03 Q O H P H ◄ O Eh 28 A^ote .—The figures give the page of u Lessons in Cooking” containing the recipes; *recipes in following pages ADDITIONAL MENUS In the foregoing menus the figures indicate the page numbers in “Lessons in Cooking" on which the recipes may be found; the asterisk * figures show the pages of this Bulletin in which the recipes are given. In all referred recipes of Lessons in Cooking use oleo or in place of butter, and brown sugar, maple sugar, honey, etc., in place of cane sugar. Also substitute cornstarch or rice flour for thickening, using half as much. SUBSTITUTIONS Flours. Up to y of other flour and meals may be substi¬ tuted for wheat flour without change in the usual recipes. Barley flour and rice flour weigh J 4 more per cup than wheat flour; other flours about the same per cup. Thickening. Corn starch, rice flour and potato flour have double the thickening power of wheat flour in making white sauce, etc.; barley, rye and corn flours have about the same thickening power, but corn flour must be cooked longer. Leavening. Wheat flour contains gluten, rye and barley flour less of a similar substance; other flours and meals have little or no adhesive substance. This lack may be furnished by eggs, the white particularly, when eggs are not too ex¬ pensive. Cooked starch is a partial substitute for gluten and boiling water may be used or part of the substitute may be made into a thick paste to “hold” the leavening agent. More baking-powder, etc., must be used with substitute flours. Use y 2 teaspoon baking soda to i cup of thick sour milk or molasses. One-half teaspoon baking soda is equivalent to 2 teaspoons baking powder in leavening power. When omitting eggs in recipes, add i teaspoon baking powder for each egg left out, down to i egg. Fats. Lard substitutes, like Crisco, Cottolene, etc., weigh less per cup than lard, but are equal to it in shortening power. Use oleo the same as butter and “drippings” the same as lard. Oils have double the shortening effect of solid fats. Use less “wetting.” Substitute flours need less shortening. Sugar. A cup of honey, thick sugar syrup or molasses is equivalent to a cup of granulated sugar and y cup of water. Maple syrup is not quite so sweet and corn syrup much less sweet than cane sugar; honey is sweeter. Brown sugar and powdered sugar are more bulky than granulated sugar; about niore needed for like sweetness. The new flours are not standardized, and different lots vary somewhat. When in doubt, experiment. 29 BREADS Rye Bread 2 c. boiling water t. salt y 2 T. oleo y 2 yeast cake (compressed) y c. brown sugar *4 c. lukewarm water c. rye flour y 2 c. cornstarch Add the fat, sugar, salt to the boiling water, and when lukewarm add the yeast mixed with the tepid water. Stir well and sift in the flour well mixed with cornstarch. Beat well, set in warm place to rise, or let rise overnight. In the latter case cake yeast will be sufficient. In the morning add rye flour until stiff enough to knead, knead thoroughly, let rise until double in bulk, knead again, make into loaves, let rise again until double in bulk, then bake. Raisin Rye Bread is delicious, and may be made by adding as many raisins as one likes to the above mixture, and sprinkling the tops of the loaves with brown sugar before baking. Rice Bread 4 c. well-cooked rice i cake compressed yeast i T. brown sugar 4 c. rye flour i T. oleo i c. cornstarch y 2 t. salt c. lukewarm water If the bread is to be set overnight cake yeast will be enough but if made in the morning, the entire cake will be needed. Mix the yeast with the water, add the sugar, oleo, and salt to the rice, and mix well, then add the yeast. Let rise until light, then add the rye flour, mixed with the corn¬ starch. As with the barley bread this bread will be too sticky to knead, so work with a spoon unless a bread mixer is avail¬ able. More flour may be needed, in which case use rye and cornstarch mixed in the proportion of four part rye and one part cornstarch. Let rise again until light, work down, put into pans, let rise again and bake. The cereal breads require a much longer time to rise, and better results are ob¬ tained by letting them get quite light before baking. This recipe will make 3 pound loaves. Rice Bread Cinnamon Rolls Mix brown sugar, oleo, and cinnamon together as for other cinnamon rolls, shape the rolls onto a greased baking pan, 30 with a spoon, and cover the top of each with the cinnamon mixture. This rice bread is extremely good, and being white will be eaten with relish by those who object to the darker breads. Rice Bread Creamed Toast Rice bread toasted i T. cornstarch i c. milk i T. oleo i c. water ^2 t. salt Make a white sauce of the liquid, cornstarch, salt and oleo, and pour over slices of rice bread toasted. Corn Bread 1 c. cornmeal 1 t. brown sugar Y2 c. water 1 T. fat 2 eggs 2 t. baking powder Yi t. salt Boil the water and pour on the cornmeal; let stand until it cools, then add the salt, sugar, fat, baking powder and yolks of eggs. Beat quickly and thoroughly together. Fold in the stiffly beaten whites, pour into a greased pan, and bake in a hot oven for 30 m. Hominy Grits Spoon Bread 2 c. water 1 T. oleo 1 c. milk 2 t. salt 1 c. hominy grits 2 eggs Mix hominy grits and boiling water, and bring slowly to a boil. Cook 5 m. Add the eggs well beaten, milk, oleo, and salt. Beat thoroughly, and bake in a well greased pan about 30 m. in a hot oven. Serve from the same dish with a spoon. Buckwheat Waffles 2 c. boiling water }4 c. compressed yeast Y{ c. lukewarm water Y t. soda 2 T. water Yz t. salt 2^4 c. buckwheat 2 eggs 1 T. molasses Mix the yeast with the lukewarm water and when the boiling water has cooled to blood heat, add to it, the yeast mixture as well as salt and buckwheat flour. Set to rise over¬ night, and in the morning stir down, add the molasses, the soda mixed with water, and the egg yolks. Beat all well, then fold in the stiffly beaten whites of eggs. Bake on a hot waffle iron. Serve at once. 31 Oatmeal Griddle Cakes i c. cooked oatmeal 2^2 T. cornstarch 1 c. milk or water y 2 t. salt 1 T. melted oleo 2 t. baking powder Ys c. rye flour 2 eggs In a mixing bowl melt the oleo, add the cooked oatmeal and mix well. Beat the eggs lightly, and add to the oatmeal together with the liquid. Mix and sift the rye flour, corn¬ starch, salt, and baking powder, and add to the first mixture. Beat all thoroughly. Bake on a hot greased griddle. Oatmeal Waffles 1 c. cooked oatmeal 2 eggs (left from Wednesday) 2 T. cornstarch 1 c. water y 2 t. salt 2 T. melted oleo 2 t. baking powder Y c. rye flour To the cooked oatmeal add the water, and mix smoothly, then add the egg yolk and melted fat. Sift in the dry in¬ gredients, and beat all until smooth. Now fold in the stiffly beaten whites of .eggs, and bake on a hot waffle iron. Serve at once with syrup. Barley Fritters 2 c. well-cooked barley 1 T. lemon juice c. rye flour 1 egg, well beaten 2 T. cornstarch 1 t. salt T. oleo, melted 2 t. baking powder To the well cooked barley, add the well beaten egg, melted fat, salt, lemon juice, and mix well. Add the rye flour and cornstarch sifted together with the baking powder, drop from a spoon into hot fat, and fry until brown. Serve with syrup. Whole Wheat Wafers 1 egg y A t. salt whole wheat flour Beat the egg until light, add the salt, and enough whole wheat flour to make a very stiff dough. Roll out until as thin as paper, cut into triangles about 2 inches on the side, and fry in deep hot fat. 32 MEAT SUBSTITUTES Rabbit Pie i rabbit 54 lb. suet i onion chopped fine 24 c. r y e flour i T. parsley 54 c. cornstarch i T. fat 54 t. salt water ice water Wash and disjoint the rabbit, and soak overnight in salt water, unless the game flavor is desired, in which case omit soaking. Melt the fat in stew pan, add the onion and parsley chopped fine, and brown well, then add the rabbit and brown. Cover with water, and stew until nearly tender. Chop the suet fine, add the flour and cornstarch to it, also the baking powder and salt, and enough ice water to moisten. Remove the rabbit to a baking pan, cover with the dough, making a small hole in the center for the escape of steam, and bake h* Fricassee of Hearts 1 beef heart or 2 calves’ hearts 3 c. boiling water i small onion 2 T. cornstarch 2 stalks celery i T. drippings or oleo i t. salt Cut the heart, after the veins and muscles are removed, into inch cubes, then in the roasting pan, brown the pieces well in the fat. Add the onion and celery chopped very fine, also the salt, then the boiling water, to which the cornstarch mixed with cold water has been added. Cover and cook slowly in oven about h. or until meat is very tender. Boiled Liver with Onions 24 lb. beef liver i T. Worcestershire sauce V/z T. oleo i c. water 3 T. chopped onion 2 c. tomatoes 2 t. salt i T. cornstarch onions Cut the liver into small pieces, and brown with the chopped onion in the melted fat. Add the Worcestershire sauce, and the water, add tomatoes, also the salt. Mix cornstarch with a little cold water, and add to the gravy, stirring until smooth. Now cook slowly below the boiling point until liver is tender. About an hour before serving add sufficient whole onions for the family and cook with meat. 33 Braized Beef Tongue 1 tongue 2 T. cornstarch Yz c. each carrots, onions, i T. fat celery Y* c. tomatoes 4 c. water i t. Worcestershire sauce Cook tongue in boiling water for 2 h., then remove skin and roots, place in a baking pan, and surround with the chopped vegetables. Make a sauce of 4 c. water in which tongue was cooked, thickened with the cornstarch, add the fat, Worcestershire sauce, and tomatoes, also salt and pepper. Pour over the tongue, cover well, place in oven and bake 2 h. One h. before serving place the pared potatoes in pan with meat and brown all. Creamed Tongue Make the cream sauce (iT. cornstarch, 1 T. fat, 1 c. milk), add 1 c. diced tongue and serve on slices of rye toast. Tongue Sandwiches % c. ground tongue Y t. celery salt 2 T. chopped pimento salad dressing Ya t. salt Mix the ground tongue left from Thursday, pimento and salt together, add enough salad dressing to make a smooth paste, spread on slices of rye or rice bread, and serve. Let¬ tuce leaves may also be used between the slices if desired. Kidney Scalloped with Cabbage 1 pair kidneys 1 T. cornstarch 1 small head cabbage 1 T. oleo 1 c. water 1 T. lemon juice 1 t. salt Split a pair of fresh kidneys in halves, removing the white fat and sinews from the center. Cover with cold water, and let heat over a moderate fire, taking care that water does not boil. When hot drain from water and cut into small pieces. Again cover with cold water and heat as before, taking care that water does not boil or kidneys will harden. Remove the outer leaves from cabbage, chop and cover with boiling water. Cook about ten minutes, boiling briskly, drain, and cover with a sauce made of 1 c. water in which cabbage was boiled, cornstarch and oleo, and salt. Arrange the cabbage and kidney in alternate layers in a baking dish, cover the top with crumbs and bake until well heated and browned. 34 Creamed Smoked Halibut y 2 lb. smoked halibut 2 T. oleo y A c. water ' 1/2 T. cornstarch y A c. milk seasoning Pick the fish into small pieces and pour boiling water over it. Let stand a few minutes, then drain. Make a cream sauce of the remaining ingredients, add the fish to it, cook 15 m. or so and serve. Baked Eggs with Pimento Potatoes 2 c. riced potatoes 1 t. salt 54 c. skimmed milk 2 T. chopped pimentos 2 T. oleo 4 eggs Mix the potatoes, oleo, milk, salt and pimentoes together well, arrange in a greased baking dish, make four indenta¬ tions, and into each break an egg. Dust with salt and pepper, sprinkle with crumbs and bake until eggs are set, or longer if desired, until eggs are cooked hard. Baked Lima Beans 1 c. dried Lima beans y 2 t. mustard 54 c. tomatoes y 2 t. salt T. molasses 2 T. drippings Soak the beans after washing well, for several hours, or in this case all morning, and until time to cook. Four hours before serving drain, mix with the other ingredients, put into a bean jar, and bake in slow oven or furnace, four hours. Lima Bean Polenta 1 c. dried lima beans 2 T. fat 2 c. tomato juice 1 t. salt 1 onion paprika 1 pimento 54 t. soda 1 T. molasses Wash and soak the beans overnight. Drain and put to cook in the tomato juice to which the remaining ingredients have been added. Cook until beans are tender and mixture is thick enough to serve on plates. Escalloped Samp and Cheese 2 c. cooked samp 1 T. cornstarch y 2 c. water 54 c. cheese 54 c. milk y 2 t. salt Make a white sauce of milk, water, cornstarch, salt. Add the cheese cut into small pieces, and when melted, arrange over the cooked samp in alternate layers in a baking dish. 35 Cover the top with crumbs, and bake until thoroughly heated throughout and browned on top. Hominy au Gratin 2 c. cooked hominy c. tomatoes Yz c. liquor drained from i t. salt hominy i T. cornstarch i T. chopped onion Ya c. grated cheese Mix and heat the liquor from hominy, tomatoes, chopped onion, salt, and add the cornstarch mixed with cold water. Boil up a few m., then add the grated cheese. Put the Hom¬ iny in a baking dish, pour the sauce over it, sprinkle top with crumbs and bake until well heated, and browned on top. Salsify au Gratin i dozen salsify roots T. cornstarch i c. water in which they are i t. salt cooked Ya c. grated cheese Yz c. milk Proceed as for creamed salsify, adding the cheese to the sauce, mix all well together, put into a greased baking dish, cover the top with crumbs and bake about 15 m., or until hot throughout and brown on top. Cheese Crumpets 1 c. milk Y\ t. salt 1 c. water yolks of 2 eggs or 1 whole egg Y c. cornstarch Ya c. cheese Scald the milk and water in double boiler, then add the cornstarch and salt, mixed with enough cold water to form a smooth paste. Cook 5 m., stirring all the time. Add the yolks of egg or the whole egg as the case may be, and c. cheese cut into small pieces. When the cheese is melted, pour the mixture into a shallow pan, and cut into squares. Sprinkle with *4 c. grated cheese, and brown in the oven. Serve on oatmeal crackers. Cheese Sandwiches on Rye Sprinkle thin slices of home-made rye bread with grated cheese, set in oven a few minutes to melt and brown, add top slice and serve at once. Baked Sausage and Rice 1Y2 c. cooked rice Salt and paprika to taste Ya c. chopped celery Ya pound sausage 1 T. chopped parsley 36 Form the sausage into small cakes, put into a baking pan, and cook on one side either on top of stove or in oven as most convenient. While this is cooking, mix the rice with the rest of the ingredients given, then when sausage cakes are well browned, remove from pan, put the rice in the bot¬ tom of pan, turn the sausages with cooked side down on top of rice and finish cooking in the oven. Serve in the pan in which they are cooked. Deviled Ham Rarebit 1 c. milk i egg 34 lb. cheese 54 t. salt 2 T. deviled ham 34 t. mustard 2 t. cornstarch sprinkle cayenne Mix the cornstarch with a little cold water, and add to the heated milk, stirring constantly, and cook 2 m. Add the cheese cut into small pieces, the seasoning of salt, mustard, and deviled ham, cook until cheese is melted. Now add the yolk of egg and cook a few m. longer, then fold in the stiffly beaten white of egg. Serve on toast or crackers. VEGETABLES DISHES Cabbage and Apples 34 cabbage i T. vinegar 2 apples i T. drippings J4 medium sized onion 34 c. milk Remove the outer leaves from the cabbage, wash well, and cover with cold water to which i T. vinegar has been added, for i h., drain, rinse well, then shred with a sharp knife. Plunge cabbage into a saucepan of boiling, slightly salted water, boil quickly for io m. and drain again. Peel and cut the onion into thin slices, and cook for 5 m. without browning in the drippings. Pare and core the apples, and slice thinly, combine them in the sauce pan with onion and cabbage, cook very slowly, stirring occasionally until cab¬ bage is tender. Add milk, cook 3 m. longer and serve. Scalloped Onions Cover the bottom of a greased baking dish with thinly sliced onions. Over this sprinkle salt and pepper and dots of oleo, using about y 2 T. for each layer. Cover with a layer of crumbs, then proceed as before until dish is filled, having crumbs on top. Bake about 20 m. in a moderate oven. 37 Creamed Salsify i doz. oyster plants or salsify iy 2 T. cornstarch i c. water in which they are i t. salt boiled i T. oleo y 2 c. milk Scrape the roots, cover with water and cook until tender about y h. Make a cream sauce of the water, milk, corn¬ starch, salt and oleo, cut the roots into one-inch lengths, and add to the sauce. Heat well and serve. Beets and Spinach 6 beets 2 T. oleo 1 pk. spinach 1 T. vinegar 1 c. water 1 t. salt 1 T. cornstarch pepper Wash and cook the beets, reserving the water which should be boiled down to 1 c. for future use. Wash well, and cook the spinach, adding a very little water to start the cook¬ ing. When tender boil down the water, so that none be wasted, remove from fire, chop well and add 1 T. oleo and the vinegar. Make a sauce of the water in which beets were cooked, the cornstarch, 1 T. oleo and the salt. Add the beets cut into cubes, and mix with the sauce. Make a nest of the spinach and serve the beets in the center of it. SOUPS Vegetable Soup without Stock 1 small carrot y 2 small onion y 2 small turnip y 2 c. cooked kidney beans 1 t. salt 2 c. boiling water 2 T. oleo or drippings y 2 t. beef extract (if desired) or 1 t. caramelized sugar y 2 c. celery 1 T. chopped parsley y 2 c. potatoes 1. c. tomatoes Put all the vegetables with the exception of the tomatoes through the meat grinder. In the soup kettle melt the fat, then add the chopped vegetables, and brown slowly. Add the salt, the tomatoes and the boiling water, and let all cook slowly for a couple of hours or more. Add the beef extract if desired. If not, caramelize a very little sugar, until it assumes a very dark brown shade. At this point it loses its sweet taste and when added to the soup will merely give color. 38 Cream of Kidney Bean Soup i c. cooked kidney beans 34 c. tomatoes i c. water i T. chopped onion i c. milk i t. salt i T. cornstarch 34 T. oleo Press the beans through a vegetable press, and add to the milk, water, tomatoes, chopped onion, salt and oleo. Heat and bind with the cornstarch mixed with cold water. Cook thoroughly, and serve. Peanut Butter Tomato Soup Y c. peanut butter 2 T. cornstarch 1 c. tomato 34 T. chopped onion 1 c. milk 1 t. salt 1 c. water Mix the peanut butter to a smooth thin paste with 3/2 c. water. Make a white sauce with the milk, cornstarch, and salt, and add the peanut butter to it, along with the other 34 c. water. Cook well, then add the tomato, reheat and serve. Peanut Puree 1 c. milk y 2 c. ground peanuts 1 c. water 1 t. salt 2 T. peanut butter dash paprika 1 T. cornstarch Heat the liquid, add the salt, cornstarch mixed with cold water, and peanut butter. Boil up thoroughly, then add the peanuts ground very fine, and the paprika. SALADS Cranberry Jelly Salad 4 c. cranberries 34 c. nut meats 1 c. water 34 c. olives 2 c. brown sugar 34 c. chopped celery salad dressing Wash the cranberries, cover with the water and cook until tender, put through a sieve, then add the sugar to pulp and boil until the mixture jellies when a small portion is poured onto a cold saucer. This will require about 5 m. boiling. Pour into cold wet moulds. When set turn onto a lettuce leaf, sprinkle the top with the chopped nut meats, olives and celery mixed together, and add a spoonful of mayonnaise to the top of each. 39 Beet and Apple Salad 2 medium sized or 3 small Y c. chopped celery beets (cooked) Salad dressing 2 apples Cut the cooked beets into cubes, pare and cube the apples, add the chopped celery and mix all well together. Cover with salad dressing and serve on lettuce leaves. Raisin Salad Y* c. raisins 1 apple Yz c. chopped celery J4 t. salt 1 T. lemon juice salad dressing Wash and soak overnight the raisins, in the morning bring to a boil, then drain and cool. Reserve this water for use later. Add the chopped celery, the apple cut into small dice, salt, lemon juice and salad dressing. Serve in nests of shredded lettuce. Cheese Salad 1 head lettuce paprika 1 cake cream cheese 2 T. vinegar 1 T. corn syrup Y2 t. salt 1 T. water Wash and crisp the leaves of the lettuce, shred with a sharp knife, and put into a salad bowl. Make a dressing of the vinegar, water, syrup, salt and paprika and pour over the lettuce. Crumble the cheese into the center of this nest of lettuce and serve. Prunes Stuffed with Cheese 12 prunes 1 cake cream cheese Wash well, and soak 12 prunes. If not sufficiently soft cook a few minutes, then remove from water, cut open on one side, remove the stone and fill with the cream cheese which has been softened. Serve on lettuce leaves. Tomato Jelly 1 T. granulated gelatine 2 cloves Y c. cold water 2 T. chopped parsley 2 c. tomatoes Y* t. salt 1 T. chopped onion 1 sweet pepper chopped Soak the gelatine in the water. Cook the tomatoes with remaining ingredients 15 m., then put all through a sieve. Add the soaked gelatine to the hot liquid, stir until completely dissolved, then pour into individual moulds, or a large one as desired. Salad dressing may be used with this if desired. 40 DESERTS AND SWEETS Date Pudding y 2 c. walnut meats 2 egg yolks y 2 c. chopped dates ^4 c. grated maple sugar 2 T. bread crumbs J 4 t. baking powder y. t. almond extract Beaten whites 2 eggs (not oil of almonds) Beat the yolks of the eggs, add the sugar, and crumbs, then the chopped nuts and dates, baking powder and flavor¬ ing. Fold in the stiffly beaten whites, and bake 30 m. or longer in a slow oven. Serve with or without cream as de¬ sired. Cocoanut Bread Pudding 1 c. rye bread crumbs 1 egg yolk 1 c. milk 1 T. honey 1 c. water }4 c. ground cocoanut t. salt 1 egg white Soak the bread crumbs in the liquid, add the beaten yolk, honey, salt and cocoanut. Mix well, then fold in the stiffly beaten white of egg. Pour into a greased baking dish, set in a pan of water, and bake in a moderate oven until firm, about 3^ h. Boiled Bread Pudding c. brown sugar 1 small loaf rye bread 3 T. oleo y c. shredded citron 2 eggs y± c. chopped raisins y 2 t. baking powder y 2 t. cinnamon juice and grated rind of 1 lemon Cream fat and sugar together, and add the egg yolks. Soak bread in cold water and then drain thoroughly, add to the sugar mixture together with the citron, raisins, cinna¬ mon, baking powder, and lemon. Mix well, then add the stiffly beaten whites of eggs. Put into a well oiled pudding mould, or tie in a bag and steam 2 h. Serve with lemon sauce (241). Mock Charlotte 4 T. cornstarch y 2 t. lemon extract y 2 c. cold water J4 c. brown sugar 2 c. boiling water 3 eggs 1 t. vanilla iy 2 c. milk Mix the cornstarch with the cold water, and pour slowly into the boiling water, stirring all the time. Cook over hot 41 water for 15 m. or longer, adding y 2 c. brown sugar at the beginning of the cooking. Separate the yolks and whites of the eggs, beating the whites very stiff. Add the lemon extract to the cornstarch mixture, then pour all onto the egg whites, folding in well. Pour into a wet mould and serve cold with custard sauce. Heat the milk, add to the egg yolks beaten with the sugar, return to double boiler and cook until mixture coats the spoon. Add the vanilla, remove from fire and cool. Spice Cake Yz c. fat Yz c. brown sugar 1 egg 1 c. water Yz c. molasses Yz t. cloves 1 T. lemon juice. iY c. rye flour Y c. cornstarch Y t. soda 2 t. baking powder 34 nutmeg 2 t. cinnamon Cream the fat, sugar, and egg yolk well together, then add the molasses, water, alternately with the dry ingredients, mixed and sifted together. Beat all well for several minutes, then add the stiffly beaten egg white and the lemon juice. Pour into a well greased pan, and bake about one hour in a slow oven. Apple Sauce Fruit Cake 1 c. brown sugar y 2 c. fat y 2 t. salt y 2 t. cloves l / 2 t. cinnamon Mix all together and then ing soda stirred together, minutes. Y t. nutmeg 1 c. raisins cut in two 1 c. stewed apples 1 t. baking soda iY c. flour stewed apple pulp and bak- l flour and bake slowly 45 Apple Lemon Pie 2 c. chopped apples 2 eggs y 2 c. oatmeal 2 T. oleo grated rind and juice of 1 Y\ c. honey lemon Mix the ingredients in the order given, having the eggs well beaten and the fat melted. Put into a rye pastry shell, cover with a top crust and bake in a moderate oven. 42 Cocoanut Drop Cakes 2 T. oleo i egg C. brown sugar i t. cinnamon y 2 c. grated cocoanut J4 t. salt y 2 c. water 2 t. baking powder i c. rye flour y 2 c. cornstarch Beat the egg well in the mixing bowl, then add the melted fat, and sugar, and mix all together. Mix and sift the corn¬ starch, rye flour, cinnamon, salt and baking powder, and add to the first mixture alternately with the water. Beat well, add the cocoanut, drop from a spoon onto a greased pan and bake about 15 m. in a hot oven. This recipe makes about 15 medium-sized cakes. War Hermits y c. chicken fat, goose, duck, y 2 t. cloves turkey, etc. y 2 c. chopped nut meats 1 t. salt 2 eggs iy 2 c. brown sugar J / 2 c. oatmeal 1 c. chopped raisins *4 c. cornstarch 2 c. rye flour ^4 t. nutmeg 1 t. cinnamon y 2 t. soda Cream the fat and sugar well together, add the well beaten eggs, then the oatmeal, chopped raisins, and nuts. Mix and sift all the dry ingredients, add to the first mixture, pat out on a floured board to about Y\ inch thickness, cut, and bake. A slow oven is needed for Hermits. Bran Cookies y 2 c. brown sugar yz c. fat 2 eggs 2 /z c. water 6 t. baking powder 3 c. bran 1 c. rye flour y 2 c. cornstarch ^2 c. chopped raisins 1 t. salt Cream the sugar and fat together, add the eggs and beat well. Mix and sift the rye flour and cornstarch, baking powder and salt, and add alternately with the water to the sugar mixture. Beat thoroughly. Now add the bran and the chopped raisins. Roll out onto a floured board, adding more rye flour if necessary, cut with a cooky cutter, and bake in a moderate oven. Sliced Bananas with Ground Cocoanut Cover each serving of sliced bananas with ground cocoa- nut. No further sweetening will be needed. 43 Banana Trifle 2 good sized bananas Whites 2 eggs 4 pineapple rings 3 T maple sugar (either canned or fresh) Beat the eggs until light, add the maple sugar, and beat until well mixed and the sugar is dissolved. Peel and slice the bananas, and cut the pineapples into small pieces. Arrange in sherbet cups, mixing the fruit together, and piling the meringue on top. Serve very cold. Gingered Apples 6 medium sized apples i T. chopped ginger root, 54 c. honey candied 54 c. water Wash and core the apples, leaving them whole, and arrange in a baking dish. Mix the honey, hot water and ginger root together, and pour around the apples. Cover and bake slowly until apples are tender. Apples with Marshmallows 6 apples, preferably red ones whipped cream and 54 c. 24 marshmallows chopped aim. ids Wash and core the apples and cook whole 5 m. in boiling water. Remove from water, arrange in a baking pan, and fill the centers with the marshmallows cut into small pieces. Set in the oven and bake slowly until apples are tender and marshmallows are melted and browned. Serve as they are or with whipped cream to which 34 c * chopped almonds have been added. Grape Tapioca y 2 c. pearl tapioca 2 T. honey 2 c. water 54 t. salt 1 c. grape juice Wash and soak the tapioca over night in 1 c. water. In the morning drain, and cover in a double boiler with 1 c. grape juice and 1 c. water. Add the salt and cook until tapioca is transparent. If the grape juice is not sweet add 2 T. honey to the mixture, otherwise omit, pour into wet moulds and serve cold. Maple Torta 2 eggs 2 T. rye flour 54 c. maple sugar J4 t. baking powder 54 c. cornstarch 54 t. salt 44 Beat the yolks of the eggs until light, and add the sugar to them, beating until all is dissolved. Beat the whites until very stiff, and fold into the yolks. Mix and sift the dry ingredients several times, and very gently and gradually fold into the egg moisture. Pour into a greased pan, and bake in a very slow oven about 35 m. Serve with whipped cream. Baked Dried Peaches 54 lb. dried peaches 1 t. cinnamon % c. honey water Wash the peaches thoroughly, and soak overnight, using just enough water to cover. In the morning use 1 c. of this water, add to it the honey and cinnamon, pour over the peaches in a baking pan, and bake in oven until peaches are tender, and juice evaporated to about one-half. Fig Cream 1 c. milk 1 T. lemon juice 1 c. water 54 t. salt 54 c. honey 1 T. cornstarch 54 c. chopped figs 2 eggs 54 c. boiling water 1 T. maple sugar Scald the milk and water, and add the honey, salt and cornstarch, mixed smoothly with cold water. Cook in the double boiler 10 m. Beat the egg yolks slightly and add the hot mixture to them. Return to double boiler and cook 3 m. Remove from fire. Cover the chopped figs with the boiling water and lemon juice, and cook until figs are soft, add to the first mixture and turn into a serving dish to cool. Beat the whites of the eggs stiffly, add the maple sugar, powdered, and pile by spoonfuls on top the pudding. Jellied Nuts 1 T. granulated gelatine 54 c. orange juice 54 c. cold water l / 2 c. lemon juice 54 c. boiling water 2 T. honey 54 c. walnut meats Soak the gelatine in the cold water, then dissolve in the boiling water. Add the orange and lemon juice, then the honey. Pour all into a shallow pan, over the bottom of which have been spread the hut meats. Serve cold, either alone or with whipped cream as desired. 45 Grape Juice Frappe 2 eggs y 2 c. grape juice 2 T. honey 2 c. boiling water Yz t. salt 1 T. gelatine y 2 t. cinnamon 2 T. cold water Put the gelatine to soak in the cold water; separate the yolks and whites of the eggs, beat the yolks until thick, then add the honey, salt and cinnamon. Add the grape juice to the hot water, and slowly pour it onto the beaten egg yolks. Re¬ turn to the heat, cooking over hot water, and stirring all the time, when slightly thickened, pour into the soaked gelatine, stir well to thoroughly dissolve the gelatine, then fold in the stiffly beaten whites of eggs. Pour into wet moulds, and set in a cold place to congeal. Rye Doughnuts 1 c. brown sugar 3 T. oleo, melted 2 eggs 1 t. salt 1 t. cinnamon 4 t. baking powder 54 t. nutmeg 2 c. rye flour 2 c. wheat flour y 2 c. cornstarch 1 c. water In a mixing bowl melt the fat, add the sugar and the eggs, and cream all well together. Mix and sift all the dry ingredi¬ ents, except 1 c. wheat flour, and add alternately with the water to the sugar mixture. Add the rest of wheat flour if necessary, turn onto a floured board, roll out to about inch in thickness, and fry in deep hot fat until a golden brown in color and well done throughout. Hominy with Brown Sauce 2 c. cooked hominy 1 T. oleo 1 c. milk y 2 t. salt 1 T. cornstarch 1 T. caramelized sugar Melt the oleo, add the cornstarch and 1 T. sugar. Stir all over a slow fire until a rich brown color results, then add gradually 1 c. hot milk, and the salt. Stir all the time until the sauce is thickened, then add the hominy, heat well, and serve. Cafe au Lait Cafe au Lait or coffee with milk is the way the French serve coffee. Equal parts milk and coffee are used, and the milk is used hot. The result is very good. 46 TIMELY SUGGESTIONS Cut bread at the table; serve small individual portions of butter or oleo; spread the children’s jam to save waste. Water in which potatoes, rice, vegetables, etc., are cooked contains valuable mineral matter and nutriment—use when possible in making soups, bread, etc. Water from sweet potatoes and carrots contains sugar—use in cooking break¬ fast cereals. Rinse milk and cream bottles and use the water in soups, doughs, etc. Use of a rubber plate scraper will save every bit of batter in the mixing bowl. See that all trimmings are delivered by the butcher; save every bit of fat; try out with low heat or in a double boiler and use in place of lard. Fats no longer of use for deep frying and all surplus fat unless sold to the soap-maker should be made into soap. Hard Soap Without Boiling 12 ounce can lye 5^2 lbs. fat 2^2 pts. of cold water Add the cold water to the lye, in a stone jar or iron vessel, and let stand until the temperature has dropped to 8o°. Melt the fat and let stand until temperature has dropped to 120°. Then slowly pour the lye into the grease, stirring until thoroughly combined, and the mixture drops from the paddle like honey. Stir slowly from 5 to T5 minutes. Too long stirring may cause the lye to separate from the fat. Pour into a mold, a wooden box, or even a strong pasteboard box will do, cover closely and let stand a day or so. Turn out of the mold and cut into cakes. Milk at 15 cents a quart is as cheap a protein food as meat at 20 cents a pound and of greater value. Six ounces of cream usually forms on a quart bottle of milk; an 8-oz. bottle of cream costs more than a quart of milk; in buying milk for the cream you get the skimmed milk for nothing. If you are overweight remember that dieting to lose 10 pounds of fat means the saving of forty to fifty pounds of bread ; this multiplied by millions equals—?! Gain grace, attain better health and be patriotic all at the same time . Fuel Saving. Use the “simmerer” of the gas burner all the time; have the burners adjusted so that they cannot deliver too much gas. A small, portable oven used on one burner consumes about ^3 the gas of the large range oven; use it when only one or two dishes are to be cooked; plan to fill the range oven when using. Use the oil stove the year round for cooking and save time and coal; use the coal range for heating only. If you haven’t a fireless cooker, make one—send to the Department of Agriculture, Washington, for Bulletin, free. 47 tt Ci . , -- 2105951773 Home Study courses COMPLETE HOME ECONOMICS COURSE 3,000 Pages—1,000 Illustrations FOOD SUBJECTS PRINCIPLES OF COOKERY, by Anna Barrows, Columbia Univer¬ sity. FOOD AND DIETETICS, by Prof. Alice P. Norton, formerly Univer¬ sity of Chicago, Editor Journal of Home Economics. CHEMISTRY OF THE HOUSE¬ HOLD, by Margaret E. Dodd, S. B. Mass. Institute of Technology. HOUSEHOLD MANAGEMENT, by Prof. Bertha M. Terrill, M. A. University of Vermont. HEATH SUBJECTS HOUSEHOLD BACTERIOLOGY, by Prof. S. Maria Elliott, Simmons College. HOUSEHOLD HYGIENE, by Prof. S. Maria Elliott, Simmons College. PERSONAL HYGIENE, by M. Le- Bosquet, S. B., Director A. S. H. E. HOME CARE OF THE SICK, by Amy E. Pope, Presbyterian Hos¬ pital, New York City. HOUSEHOLD ARTS THE HOUSE : ITS PLAN, DECO- TEXTILES AND CLOTHING, by RATION AND CARE, by Prof. Kate M. Watson, formerly of Isabel Bevier, University of Illi- Lewis Institute and University of nois. Chicago. CHILDREN CARE OF CHILDREN, by Prof. A. STUDY OF CHILD LIFE, by C. Cotton, M. D., formerly Rush Marion Foster Washburne, Editor Medical College, University of Mothers’ Magazine. Chicago. LESSONS IN COOKING, THOROUGH PREPARATION OF MEALS by Eva Roberta Robinson, University of South Dakota and Helen Gunn Hammel, Farmers Institute, Lectures, etc. In 12 Parts, each containing a week’s meals, with detailed recipes and full directions for preparing all meals; also menus for all occasions, special articles, etc. HOUSEHOLD ENGINEERING, SCIENTIFIC MAN¬ AGEMENT IN THE HOME By Christine Frederick, Consulting Editor Ladies' Home Journal. 1— The Labor Saving Kitchen. 2— 'Plans and Methods of Daily Housework. 3— Helpful Household Tools. 4— Methods of Cleaning. 5— Food Planning for the Family. 6— The Practical Laundry. 7— Family Financing and Record Keeping. 8— Economical Household Purchas¬ ing. 9— The Servantless Household. 10— Management of Household Serv¬ ants. 11— House Planning and Sanitation. 12— Homemakers Personal Effi¬ ciency. Sample pages of courses sent on request — WHICH? BULLETINS—Free Hand Cooking, 10c; Food Values, 10c; Five- Cent Meals, 10; Wheatless-Meatless Meals, 10c AMERICAN SCHOOL OF HOME ECONOMICS, 506 W. 69TH STREET, CHICAGO