FOODS THAT WILL WIN THE WAR

AND

HOW TO COOK THEM

BY C. HOUSTON GOUDISS

Food Expert and Publisher of
THE FORECAST MAGAZINE

and

ALBERTA M. GOUDISS

Director of The School of Modern Cookery

All rights reserved, including the translation into
foreign languages, including the
Scandinavian.

FOREWORD

Food will win the war, and the nation whose food resources
are best conserved will be the victor. This is the truth that
our government is trying to drive home to every man, woman and
child in America. We have always been happy in the fact that
ours was the richest nation in the world, possessing unlimited
supplies of food, fuel, energy and ability; but rich as these
resources are they will not meet the present food shortage
unless every family and every individual enthusiastically
co-operates in the national saving campaign as outlined by the
United States Food Administration.

The regulations prescribed for this saving campaign are
simple and easy of application. Our government does not ask us
to give up three square meals a day—nor even one. All it
asks is that we substitute as far as possible corn and other
cereals for wheat, reduce a little our meat consumption and
save sugar and fats by careful utilization of these
products.

There are few housekeepers who are not eager to help in this
saving campaign, and there are few indeed who do not feel the
need of conserving family resources. But just how is sometimes
a difficult task.

This book is planned to solve the housekeeper’s problem. It
shows how to substitute cereals and other grains for wheat, how
to cut down the meat bill by the use of meat extension and meat
substitute dishes which supply equivalent nutrition at much
less cost; it shows the use of syrup and other products that
save sugar, and it explains
[pg 5] how to utilize all kinds of
fats. It contains 47 recipes for the making of war breads;
64 recipes on low-cost meat dishes and meat substitutes; 54
recipes for sugarless desserts; menus for meatless and
wheatless days, methods of purchasing—in all some two
hundred ways of meeting present food conditions at minimum
cost and without the sacrifice of nutrition.

Not only have its authors planned to help the woman in the
home, conserve the family income, but to encourage those saving
habits which must be acquired by this nation if we are to
secure a permanent peace that will insure the world against
another onslaught by the Prussian military powers.

A little bit of saving in food means a tremendous aggregate
total, when 100,000,000 people are doing the saving. One
wheatless meal a day would not mean hardship; there are always
corn and other products to be used. Yet one wheatless meal a
day in every family would mean a saving of 90,000,000 bushels
of wheat, which totals 5,400,000,000 lbs. Two meatless days a
week would mean a saving of 2,200,000 lbs. of meat per annum.
One teaspoonful of sugar per person saved each day would insure
a supply ample to take care of our soldiers and our Allies.
These quantities mean but a small individual sacrifice, but
when multiplied by our vast population they will immeasurably
aid and encourage the men who are giving their lives to the
noble cause of humanity on which our nation has embarked.

The
Authors.

CONTENTS

All the recipes in this book have been prepared and used in
The School of Modern Cookery conducted by The Forecast
Magazine and have been endorsed by the U.S. Food
Administration. They have been worked out under the direction
of Grace E. Frysinger, graduate in Domestic Science of Drexel
Institute, of Philadelphia, and the University of Chicago. Miss
Frysinger, who has had nine years’ experience as a teacher of
Domestic Science, has earnestly used her skill to make these
recipes practical for home use, and at the same time accurate
and scientific.

The above illustration shows a class at the School of Modern
Cookery. These classes are entirely free, the instruction being
given in the interest of household economics. The foods cooked
during the demonstration are sampled by the students and in
this way it is possible to get in close touch with the needs of
the homemakers and the tastes of the average
family.

FOODS THAT WILL WIN THE
WAR

SAVE WHEAT

Reasons Why Our Government Asks Us to Save Wheat, with
Practical Recipes for the Use of Other Grains

A slice of bread seems an unimportant thing. Yet one
good-sized slice of bread weighs an ounce. It contains almost
three-fourths of an ounce of flour.

If every one of the country’s 20,000,000 homes wastes on the
average only one such slice of bread a day, the country is
throwing away daily over 14,000,000 ounces of flour—over
875,000 pounds, or enough flour for over a million one-pound
loaves a day. For a full year at this rate there would be a
waste of over 319,000,000 pounds of flour—1,500,000
barrels—enough flour to make 365,000,000 loaves.

As it takes four and one-half bushels of wheat to make a
barrel of ordinary flour, this waste would represent the flour
from over 7,000,000 bushels of wheat. Fourteen and nine-tenths
bushels of wheat on the average are raised per acre. It would
take the product of some 470,000 acres just to provide a single
slice of bread to be wasted daily in every
home.

But some one says, “a full slice of bread is not wasted in
every home.” Very well, make it a daily slice for every four or
every ten or every thirty homes—make it a weekly or
monthly slice in every home—or make the wasted slice
thinner. The waste of flour involved is still appalling. These
are figures compiled by government experts, and they should
give pause to every housekeeper who permits a slice of bread to
be wasted in her home.

Another source of waste of which few of us take account is
home-made bread. Sixty per cent. of the bread used in America
is made in the home. When one stops to consider how much
home-made bread is poorly made, and represents a large waste of
flour, yeast and fuel, this housewifely energy is not so
commendable. The bread flour used in the home is also in the
main wheat flour, and all waste of wheat at the present time
increases the shortage of this most necessary food.

Fuel, too, is a serious national problem, and all coal used
in either range, gas, or electric oven for the baking of poor
bread is an actual national loss. There must be no waste in
poor baking or from poor care after the bread is made, or from
the waste of a crust or crumb.

Waste in your kitchen means starvation in some other kitchen
across the sea. Our Allies are asking for 450,000,000 bushels
of wheat, and we are told that even then theirs will be a
privation loaf. Crop shortage and unusual demand has left
Canada and the United States, which are the largest sources of
wheat, with but 300,000,000 bushels available for export. The
deficit must be met by reducing consumption on this side the
Atlantic. This can be done by eliminating waste and by making
use of cereals and flours other than wheat in bread-making.

The wide use of wheat flour for bread-making has been due to
custom. In Europe rye and oats form the staple breads of many
countries, and in some sections of the
[pg 13] South corn-bread is the staff
of life. We have only to modify a little our bread-eating
habits in order to meet the present need. Other cereals can
well be used to eke out the wheat, but they require slightly
different handling.

In making yeast breads, the essential ingredient is gluten,
which is extended by carbon dioxide gas formed by yeast growth.
With the exception of rye, grains other than wheat do not
contain sufficient gluten for yeast bread, and it is necessary
to use a wheat in varying proportions in order to supply the
deficient gluten. Even the baker’s rye loaf is usually made of
one-half rye and one-half wheat. This is the safest proportion
for home use in order to secure a good texture.

When oatmeal is used, it is necessary to scald the oatmeal
to prevent a raw taste. Oatmeal also makes a softer dough than
wheat, and it is best to make the loaf smaller and bake it
longer: about one hour instead of the forty-five minutes which
we allow for wheat bread.

The addition of one-third barley flour to wheat flour makes
a light colored, good flavored bread. If a larger proportion
than this is used, the loaf has a decided barley flavor. If you
like this flavor and increase the proportion of barley, be sure
to allow the dough a little longer time to rise, as by
increasing the barley you weaken the gluten content of your
loaf.

Rice and cornmeal can be added to wheat breads in a 10 per
cent. proportion. Laboratory tests have shown that any greater
proportion than this produces a heavy, small loaf.

Potato flour or mashed potato can be used to extend the
wheat, it being possible to work in almost 50 per cent. of
potato, but this makes a darker and moister loaf than when
wheat alone is used. In order to take care of this
[pg 14] moisture, it is best to
reserve part of the wheat for the second kneading.

Graham and entire wheat flour also effect a saving of wheat
because a larger percentage of the wheat berry is used. Graham
flour is the whole kernel of wheat, ground. Entire wheat flour
is the flour resulting from the grinding of all but the outer
layer of wheat. A larger use of these coarser flours will
therefore help materially in eking out our scant wheat supply
as the percentage of the wheat berry used for bread flour is
but 72 per cent. Breads made from these coarser flours also aid
digestion and are a valuable addition to the dietary.

In order to keep down waste by eliminating the poor batch of
bread, it is necessary to understand the principles of
bread-making. Fermentation is the basic principle of yeast
bread, and fermentation is controlled by temperature. The yeast
plant grows at a temperature from 70 to 90 degrees
(Fahrenheit), and if care is taken to maintain this temperature
during the process of fermentation, waste caused by sour dough
or over-fermentation will be eliminated. When we control the
temperature we can also reduce the time necessary for making a
loaf of bread, or several loaves of bread as may be needed,
into as short a period as three hours. This is what is known as
the quick method. It not only saves time and labor, but,
controlling the temperature, insures accurate results. The
easiest way to control the temperature is to put the bowl
containing the dough into another of slightly larger size
containing water at a temperature of 90 degrees. The water of
course should never be hot. Hot water kills the yeast plant.
Cold water checks its growth. Cover the bowl and set it in the
gas oven or fireless cooker or on the shelf of the coal range.
As the water in the large bowl cools off, remove a cupful and
add a cupful of hot water. At the end of one and one-half hours
the [pg 15] dough should have doubled in
bulk. Take it out of the pan and knead until the large gas
bubbles are broken (about ten minutes). Then place in
greased bread pans and allow to rise for another half hour.
At the end of this time it will not only fill the pan, but
will project out of it. Do not allow the dough to rise too
high, for then the bread will have large holes in it. A good
proportion as a general rule to follow, is:

In this recipe sugar has been omitted because of the
serious shortage, but after the war a teaspoon of sugar
should be added. The shortening, although small in
quantity, may also be omitted.

These materials make a loaf of about one pound, which should
be baked in forty to fifty minutes at a temperature of 450
degrees (Fahrenheit). Allow a little longer time for bread
containing oatmeal or other grains. Such breads require a
little longer baking and a little lower temperature than wheat
breads. If you do not use a thermometer in testing your oven,
place a piece of paper on the center shelf, and if it browns in
two minutes your oven is right. If a longer period for raising
is allowed than is suggested in the above recipe, the yeast
proportion should be decreased. For overnight bread use
one-quarter yeast cake per loaf; for six-hour bread, use
one-half yeast cake per loaf; for three-hour bread, use one
yeast cake per loaf. In baking, the time allowed should depend
on the size of the loaf. When baked at a temperature of 450
degrees, large loaves take from forty-five to sixty minutes,
small loaves from thirty to forty minutes, rolls from ten to
twenty minutes.

It is well to divide the oven time into four parts. During
the first quarter, the rising continues; second quarter,
browning begins; the third quarter, browning is finished;
[pg 16] the fourth quarter, bread
shrinks from the side of the pan. These are always safe
tests to follow in your baking. When baked, the bread should
be turned out of the pans and allow to cool on a wire rack.
When cool, put the bread in a stone crock or bread box. To
prevent staleness, keep the old bread away from the
fresh—scald the bread crock or give your bread box a
sun bath at frequent intervals.

Even with all possible care to prevent waste, yeast breads
will not conserve our wheat supply so well as quick breads,
because all yeast breads need a larger percentage of wheat. The
home baker can better serve her country by introducing into her
menus numerous quick breads that can be made from cornmeal,
rye, corn and rye, hominy, and buckwheat. Griddle cakes and
waffles can also be made from lentils, soy beans, potatoes,
rice and peas.

Do not expect that the use of other cereals in bread-making
will reduce the cost of your bread. That is not the object.
Saving of wheat for war needs is the thing we are striving for,
and this is as much an act of loyalty as buying Liberty Bonds.
It is to meet the crucial world need of bread that we are
learning to substitute, and not to spare the national
purse.

Besides this saving of wheat, our Government also asks us to
omit all fat from our yeast breads in order to conserve the
diminishing fat supply. This may seem impossible to the woman
who has never made bread without shortening, but recent
experiments in bread-making laboratories have proved that
bread, without shortening, is just as light and as good in
texture as that made with shortening—the only difference
being a slight change in flavor. These experiments have also
shown that it is possible to supply shortening by the
introduction of 3 per cent. to 5 per cent. of canned cocoanut
or of peanut butter, [pg 17] and that sugar may also be
omitted from bread-making recipes. In fact, the war is
bringing about manifold interesting experiments which prove
that edible and nutritious bread can be made of many things
besides the usual white flour.

The recipes herewith appended, showing the use of
combinations of cereals and wheat, have been carefully tested
in The Forecast School of Modern Cookery. Good bread can be
made from each recipe, and the new flavors obtained by the use
of other grains make a pleasing and wholesome variety.

A family which has eaten oatmeal or entire wheat bread will
never again be satisfied with a diet that includes only bread
made from bleached flour. Children, especially, will be
benefited by the change, as the breads made from coarser flours
are not only more nutritious, but are rich in the minerals and
vitamine elements that are so essential to the growth of strong
teeth, bones and growing tissues.

The homemaker, too, will never regret her larger
acquaintance with bread-making materials, as the greater
variety of breads that she will find herself able to produce
will be a source of pleasure and keen satisfaction.

Breads Made From the Coarser Flours, Whole Wheat,
Cornmeal, Rye, Conserve Our Wheat Supply

THE USE OF CORN

CORNMEAL ROLLS

Mix and sift dry ingredients and cut in the fat. Beat the
egg and add to it the milk. Combine the liquid with the dry
ingredients. Shape as Parker House rolls and bake in a hot oven
12 to 15 minutes.

BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS

Dissolve soda in a little cold water. Mix ingredients adding
soda last. Bake in hot oven 20 minutes.

CORNMEAL GRIDDLE CAKES

Scald meal with boiling water. Add milk, fat and molasses.
Add sifted dry ingredients. Bake on hot griddle.

SOUTHERN SPOON BREAD

Scald cornmeal with boiling water. Soak bread in cold water
and milk. Separate yolks and whites of eggs. Beat each until
light. Mix ingredients in order given, folding in whites of
eggs last. Bake in buttered dish in hot oven 50 minutes.

SPOON BREAD

Mix water and cornmeal and bring to the boiling point and
cook 5 minutes. Beat eggs well and add with other materials to
the mush. Beat well and bake in a well-greased pan for 25
minutes in a hot oven. Serve from the same dish with a spoon.
Serve with milk or syrup.

CORNMEAL RAGGED ROBINS

Sift dry ingredients. Cut in the fat. Add liquid and drop by
spoonfuls on greased baking sheet. Bake in hot oven 12 to 15
minutes. These may be rolled and cut same as baking powder
biscuits.

INDIAN PUDDING

Cook milk and meal in a double boiler 20 minutes; add
molasses, salt and ginger. Pour into greased pudding dish and
bake two hours in a slow oven, or use fireless cooker. Serve
with milk. This makes a good and nourishing dessert. Serves
six.

TAMALE PIE

To the cornmeal and 1 teaspoon salt, add boiling water. Cook
one-half hour. Brown onion in fat, add meat. Add salt,
⅛ teaspoon cayenne, the tomatoes
and green peppers. Grease baking dish, put in layer of
cornmeal mush, add seasoned meat, and cover with mush.
Bake one-half
hour.

EGGLESS CORN BREAD

Beat thoroughly. Bake in greased muffin pans 20 minutes.

SWEET MILK CORN BREAD

Mix dry ingredients. Add milk, well-beaten egg, and melted
fat. Beat well. Bake in shallow pan for about 30 minutes.

SOUR MILK CORN BREAD

Mix dry ingredients. Add milk, egg and fat. Beat well. Bake
in greased pan 20 minutes.

THE USE OF OATS

COOKED OATMEAL BREAD

To oatmeal add the sugar, salt and fat. Mix the yeast cake
with the lukewarm water, add it to the other materials and stir
in the flour until the dough will not stick to the sides of the
bowl. Knead until elastic, ten to fifteen minutes, moisten the
top of the dough with a little water to prevent a hard crust
forming, and set to rise in a warm place. When double its bulk,
knead again for a few minutes. Shape into loaves and put into
greased pans. Let rise double in bulk and bake in a moderate
oven for about 50
minutes.

OATMEAL BREAD

Scald the rolled oats with the boiling water and let stand
until cool. Dissolve the yeast in the lukewarm water and add to
the first mixture when cool. Add the molasses, salt and melted
fat. Stir in enough bread flour to knead. Turn on a floured
board. Knead lightly. Return to bowl and let rise until double
in bulk. Knead and shape in loaves and let rise until double
again. Bake in a moderate oven 45 minutes.

OATMEAL NUT BREAD

Pour two cups of boiling water over oatmeal, cover and let
stand until lukewarm. Dissolve yeast and sugar in one-half cup
lukewarm water, add shortening and add this to the oatmeal and
water. Add one cup of flour, or enough to make an ordinary
sponge. Beat well. Cover and set aside in a moderately warm
place to rise for one hour.

Add enough flour to make a dough—about three cups, add
nuts and the salt. Knead well. Place in greased bowl, cover and
let rise in a moderately warm place until double in
bulk—about one and one-half hour. Mould into loaves, fill
well-greased pans half full, cover and let rise again one hour.
Bake forty-five minutes in a moderate oven.

OATMEAL SCONES

Mix soda, boiling water and fat. Mix all. Turn on board.
Mould flat—cut ¼-inch thick and bake on griddle.

OATMEAL MUFFINS

Sift dry ingredients. Add egg and milk. Add fat and cereal.
Beat well. Bake in greased tins 20 minutes.

ROLLED OATS RAGGED ROBINS

Sift dry ingredients. Cut in the fat. Add liquid and drop by
spoonfuls on greased baking sheet. Bake in hot oven 12 to 15
minutes. These may be rolled and cut same as baking powder
biscuits. (If uncooked rolled oats are used, allow to stand in
the milk for 30 minutes before making recipe.)

THE USE OF RYE

RYE YEAST BREAD

Combine ingredients. Mix into dough and knead. Let rise
until double original bulk. Knead again. When double bulk, bake
about

RYE ROLLS

Mix dry ingredients thoroughly. Add milk, nuts and melted
shortening. Knead. Shape into rolls. Put into greased pans. Let
stand one-half hour. Bake in moderate oven 30 minutes.

WAR BREAD

To the boiling water, add the sugar, fat and salt. When
lukewarm, add the yeast which has been dissolved in the
lukewarm water. Add the rye and whole wheat flour. Cover and
let rise until twice its bulk, shape into loaves; let rise
until double and bake about 40 minutes, in a moderately hot
oven.

RYE RAGGED ROBINS

Sift dry ingredients. Cut in the fat. Add liquid and drop by
spoonfuls on greased baking sheet. Bake in hot oven 12 to 15
minutes. These may be rolled and cut same as baking powder
biscuits.

THE USE OF BARLEY

BARLEY YEAST BREAD

Soften the yeast in ¼ cup lukewarm liquid. Combine
ingredients. Mix into a dough. Knead and let rise to
double original bulk. Knead again. Put in pan; when again
double in bulk bake 45 minutes.

BARLEY MUFFINS

Sift flour, barley meal, salt and baking powder. Dissolve
soda in a little cold water and add to sour milk. Combine flour
mixture and sour milk, add beaten egg and melted fat. Bake in
muffin pans in a moderate oven 25 minutes.

BARLEY SPOON BREAD

Heat drippings in saucepan until slightly brown, add water
and when boiling, add barley meal, stirring constantly. Cook in
a double boiler one-half hour, cool, and add well-beaten yolks.
Fold in whites, beaten. Bake in greased dish in moderate oven
one-half hour.

BARLEY PUDDING

Scald the milk, pour this on the meal and cook in double
boiler one-half hour; add molasses, salt and ginger. Pour into
greased pudding dish and bake two hours in a slow oven. Serve
either hot or cold with syrup.

BARLEY SCONES

Sift flour, barley meal, salt and baking powder together.
Add fat. Dissolve soda in one tablespoon cold water and add to
sour milk. Combine flour mixture and sour milk to form a soft
dough. Turn out on a well-floured board, knead slightly, roll
to one-half inch thickness; cut in small pieces and bake in a
hot oven 15 minutes.

THE USE OF POTATO

POTATO BISCUIT

Add melted fat to mashed potato. Mix and sift flour, baking
powder and salt and add to potato mixture, add enough of the
milk to make a soft dough. Roll out ½ inch thick, cut with a biscuit
cutter and bake in a quick oven for 15 minutes. (If bread
flour is used in place of whole wheat, the biscuits are
slightly lighter and flakier in texture.)

POTATO BREAD

Make dough as usual. Let rise in warm place for 15 minutes.
Mould into loaf, put in pan, let rise until double in bulk in
warm place. Bake for 45 minutes in hot
oven.

POTATO YEAST BREAD

Dissolve yeast in the warm water. Add other ingredients and
make same as any bread.

POTATO PARKER HOUSE ROLLS

Dissolve yeast in milk (luke warm). Stir in dry ingredients.
Add potato and knead until smooth. Let rise until light. Roll
thin, fold over, bake until brown.

THE USE OF MIXED GRAINS

WAR BREAD OR THIRDS BREAD

Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups
rye meal and enough whole wheat flour to knead. Let rise,
knead, shape, let rise again in the pan and bake 45
minutes.

CORN MEAL AND RYE BREAD

Dissolve yeast cake in water, add remaining ingredients, and
mix thoroughly. Let rise, shape, let rise again and
bake.

BOSTON BROWN BREAD

Beat well. Put in greased covered molds, steam 2 to 3
hours.

BREAD MUFFINS

Cover crumbs with milk and soak 10 minutes. Beat smooth, add
egg yolks, dry ingredients sifted together and fat. Fold in
beaten whites of eggs. Bake in muffin tins in moderate oven for
15 minutes.

CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS

Scald meal with boiling water, mix soda and molasses. Mix
dry ingredients, mix all thoroughly. Bake in muffin pans
one-half hour.

SOY BEAN MEAL BISCUIT

Sift dry ingredients. Cut in fat. Add liquid to make soft
dough. Roll one-half inch thick. Cut and bake 12 to 15 minutes
in hot oven.

EMERGENCY BISCUIT

Mix as baking powder biscuit. Drop by spoonfuls on greased
baking sheet. Bake 15 minutes in hot
oven.

PANCAKES AND WAFFLES

SOUR MILK PANCAKES

Mix bread crumbs, flour, salt; add beaten egg, fat and
cereal; mix soda with sour milk and add to other
ingredients.

SPLIT PEA PANCAKES

Soak peas over night, cook, and when tender, put through a
food chopper and mix the ingredients. Bake on hot greased
griddle.

BREAD GRIDDLE CAKES

Let stand until soft

Put through colander. For each one pint use:

Mix well; bake at once on hot greased griddle.

OATMEAL PANCAKES

Add:

Beat well. Cook on a griddle. This is an excellent way to
use left-over
oatmeal.

POTATO PANCAKES

Parboil potatoes in the skins for fifteen minutes. Pare and
chop fine or put through food chopper. Mix potatoes, milk, eggs
and salt. Sift the flour and baking powder and stir into a
smooth batter. Thin with hot water as necessary. Bake on a
greased griddle.

RICE WAFFLES

Add milk to rice and stir until smooth. Add salt, egg yolks
beaten; add flour sifted with baking powder and salt; add fat;
add stiffly beaten whites.

RICE GRIDDLE CAKES

Stir rice in milk. Let stand one-half hour. Add other
ingredients, having dissolved soda in one tablespoon cold
water.

CORNMEAL WAFFLES

Cook cornmeal and milk in double boiler 10 minutes. Sift dry
ingredients. Add milk, cornmeal; beaten yolks; fat, beaten
whites.

CORNMEAL AND RYE WAFFLES

Sift dry ingredients. Add beaten yolks added to milk. Add
fat and stiffly beaten whites. If waffles are not crisp add
more liquid.

Each Food Shown is Equivalent in Protein to the Platter
of Meat in the Center of the Picture.

SAVE MEAT

Reasons Why Our Government Has Asked Us to Save Meat
with Practical Recipes for Meat Conservation

As a nation we eat and waste 80 per cent. more meat than we
require to maintain health. This statement, recently issued by
the United States Food Administration, is appalling when we
consider that there is a greater demand for meat in the world
to-day than ever before, coupled with a greatly decreased
production. The increase in the demand for meat and animal
products is due to the stress of the war. Millions of men are
on the fighting line doing hard physical labor, and require a
larger food allowance than when they were civilians. To meet
the demand for meat and to save their grains, our Allies have
been compelled to kill upward of thirty-three million head of
their stock animals, and they have thus stifled their animal
production. This was burning the
[pg 30] candle at both ends, and they
now face increased demand handicapped by decreased
production.

America must fill the breach. Not only must we meet the
present increased demand, but we must be prepared as the war
advances to meet an even greater demand for this most necessary
food. The way out of this serious situation is first to reduce
meat consumption to the amount really needed and then to learn
to use other foods that will supply the food element which is
found in meat. This element is called protein, and we depend
upon it to build and repair body tissues.

Although most persons believe that protein can only be
obtained from meat, it is found in many other foods, such as
milk, skim milk, cheese, cottage cheese, poultry, eggs, fish,
dried peas, beans, cow peas, lentils and nuts. For instance,
pound for pound, salmon, either fresh or canned, equals round
steak in protein content; cream cheese contains one-quarter
more protein and three times as much fat; peanuts (hulled)
one-quarter more protein and three and a half times as much
fat; beans (dried) a little more protein and one-fifth as much
fat; eggs (one dozen) about the same in protein and one-half
more fat. It is our manifest duty to learn how to make the best
use of these foods in order to save beef, pork and mutton, to
be shipped across the sea. This means that the housekeeper has
before her the task of training the family palate to accept new
food preparations. Training the family palate is not easy,
because bodies that have grown accustomed to certain food
combinations find it difficult to get along without them, and
rebel at a change. If these habits of diet are suddenly
disturbed we may upset digestion, as well as create a feeling
of dissatisfaction which is equally harmful to physical
well-being. The wise housekeeper will therefore make her
changes gradually.

In reducing meat in the diet of a family that has been
[pg 31] used to having meat twice a
day, it will be well to start out with meat once a day and
keep up this régime for a couple of weeks. Then drop meat
for a whole day, supplying in its stead a meat substitute
dish that will furnish the same nutriment. After a while you
can use meat substitutes at least twice a week without
disturbing the family’s mental or physical equilibrium. It
would be well also to introduce dishes that extend the meat
flavor, such as stews combined with dumplings, hominy, or
rice; pot pies or short cakes with a dressing of meat and
vegetables; meat loaf, souffle or croquettes in which meat
is combined with bread crumbs, potato or rice.

Meat eating is largely a matter of flavor. If flavor is
supplied, the reduction of meat in the diet can be made with
little annoyance. Nutrition can always be supplied in the other
dishes that accompany the meal, as a certain proportion of
protein is found in almost every food product. The meat that we
use to obtain flavor in sauces and gravies need not be large in
quantity, nor expensive in cut. The poor or cheap cuts have
generally more flavor than the expensive ones, the difference
being entirely in texture and tenderness, freedom from gristle
and inedible tissue. There are many cereals, such as rice,
hominy, cornmeal, samp and many vegetable dishes, especially
dried beans of all kinds, that are greatly improved by the
addition of meat sauce and when prepared in this way may be
served as the main dish of a meal.

Dr. Harvey W. Wiley has stated that the meat eating of the
future will not be regarded as a necessity so much as it has
been in the past, and that meat will be used more as a
condimental substance. Europe has for years used meat for
flavor rather than for nutriment. It would seem that the time
has come for Americans to learn the use of meat for flavor and
to utilize more skillfully the protein of other
foods.

It may be difficult to convince the meat lover that he can
radically reduce the proportion of meat in his diet without
detriment to health. Many persons adhere to the notion that you
are not nourished unless you eat meat; that meat foods are
absolutely necessary to maintain the body strength. This idea
is entirely without foundation, for the foods mentioned as meat
substitutes earlier in this chapter can be made to feed the
world, and feed it well—in fact, no nation uses so large
a proportion of meat as America.

The first step, therefore, in preparing ourselves to reduce
meat consumption is to recognize that only a small quantity of
meat is necessary to supply sufficient protein for adult life.
The growing child or the youth springing into manhood needs a
larger percentage of meat than the adult, and in apportioning
the family’s meat ration this fact should not be
overlooked.

The second step is to reduce the amount purchased, choosing
cuts that contain the least waste, and by utilizing with care
that which we do purchase. Fat, trimmings, and bones all have
their uses and should be saved from the garbage pail.

Careful buying, of course, depends on a knowledge of cuts, a
study of the percentage of waste in each cut, and the food
value of the different kinds of meat. Make a study of the
different cuts, as shown in the charts on pages 36, 37, and
armed with this knowledge go forth to the butcher for practical
buying.

Then comes the cooking, which can only be properly done when
the fundamental principles of the cooking processes, such as
boiling, braising, broiling, stewing, roasting and frying are
understood. Each cut requires different handling to secure the
maximum amount of nutriment and flavor. The waste occasioned by
improper cooking is a large factor in both household and
national economy.

It has been estimated that a waste of an ounce each day of
edible meat or fat in the twenty million American homes amounts
to 456,000,000 pounds of valuable animal food a year. At
average dressed weights, this amounts to 875,000 steers, or
over 3,000,000 hogs. Each housekeeper, therefore, who saves her
ounce a day aids in this enormous saving, which will mean so
much in the feeding of our men on the fighting line.

So the housekeeper who goes to her task of training the
family palate to accept meat substitutes and meat economy
dishes, who revolutionizes her methods of cooking so as to
utilize even “the pig’s squeak,” will be doing her bit toward
making the world safe for democracy.

The following charts, tables of nutritive values and
suggested menus have been arranged to help her do this work.
The American woman has her share in this great world struggle,
and that is the intelligent conservation of food.

SELECTION OF MEAT

BEEF—Dull red as cut, brighter after exposure to air;
lean, well mottled with fat; flesh, firm; fat, yellowish in
color. Best beef from animal 3 to 5 years old, weighing 900 to
1,200 pounds. Do not buy wet, soft, or pink beef.

VEAL—Flesh pink. (If white, calf was bled before
killed or animal too young.) The fat should be white.

MUTTON—Best from animal 3 years old. Flesh dull red,
fat firm and white.

LAMB—(Spring Lamb 3 months to 6 months old; season,
February to March.) Bones of lamb should be small; end of bone
in leg of lamb should be serrated; flesh pink, and fat
white.

PORK—The lean should be fine grained and pale pink.
The skin should be smooth and clear. If flesh is soft, or fat
yellowish, pork is not
good.

SELECTION OF TOUGHER CUTS AND THEIR USES

Less expensive cuts of meat have more nourishment than the
more expensive, and if properly cooked and seasoned, have as
much tenderness. Tough cuts, as chuck or top sirloin, may be
boned and rolled and then roasted by the same method as tender
cuts, the only difference will be that the tougher cuts require
longer cooking. Have the bones from rolled meats sent home to
use for soups. Corned beef may be selected from flank, naval,
plate or brisket. These cuts are more juicy than rump or round
cuts.

1. For pot roast use chuck, crossrib, round,
shoulder, rump or top sirloin.

2. For stew use shin, shoulder, top sirloin or
neck.

3. For steaks use flank, round or chuck. If these
cuts are pounded, or both pounded and rubbed with a mixture of
1 part vinegar and 2 parts oil before cooking, they will be
very tender.

4. Soups—Buy shin or neck. The meat from these
may be utilized by serving with horseradish or mustard sauce,
or combined with equal amount of fresh meat for meat loaf,
scalloped dish, etc.

DRY METHODS

1. Roasting or Baking—Oven roasting or baking
is applied to roasts.

Place the roast in a hot oven, or if gas is used, put in the
broiling oven to sear the outside quickly, and thus keep in the
juices. Salt, pepper and flour. If an open roasting pan is used
place a few tablespoonfuls of fat and 1 cup of water in the
pan, which should be used to baste the roast frequently. If a
covered pan is used basting is unnecessary.

2. Broiling—Cooking over or under clear fire.
This method is used for chops or steaks.

Sear the meat on both sides. Then reduce the heat and turn
the meat frequently. Use no fat.

3. Pan Broiling—Cooking in pan with no fat.
Time table same as for broiling chops, steaks, etc.

4. Sautéing—Cooking in pan in small amount of
fat. Commonly termed “frying.” Used for steaks, chops, etc.
Time table same as for
broiling.

MOIST METHODS

1. Boiling—Cooking in boiling water—especially
poultry, salt meats, etc.

2. Steaming—A method of cooking by utilizing steam
from boiling water, which retains more food value than any
other. Too seldom applied to meats.

3. Frying—Cooking by immersion in hot fat at
temperature 400 to 450 degrees Fahrenheit. Used for croquettes,
etc.

If a fat thermometer is not available, test by using small
pieces of bread. Put into heated fat:

A—For croquettes made from food requiring little
cooking, such as oysters, or from previously cooked mixtures,
as rice, fish or meat croquettes, bread should brown in
one-half minute.

B—For mixtures requiring cooking, as doughnuts,
fritters, etc., bread should brown in one minute.

COMBINATION METHODS

1. Pot Roasting—Cooking (by use of steam from small
amount of water) tough cuts of meat which have been browned but
not cooked thoroughly.

Season meat. Dredge with flour. Sear in hot pan until well
browned. Place oil rack in pot containing water to height of
one inch, but do not let water reach the meat. Keep water
slowly boiling. Replenish as needed with boiling water. This
method renders tough cuts tender, but requires several hours
cooking.

2. Stewing—A combination of methods which draws part
of flavor into gravy and retains part in pieces which are to be
used as meat.

Cut meat into pieces suitable for serving. Cover one-half of
meat with cold water. Let stand one hour. Bring slowly to
boiling point. Dredge other half of meat with flour and brown
in small amount of fat. Add to the other mixture and cook
slowly 1½ to 2 hours, or until tender,
adding diced vegetables, thickening and seasoning as
desired one-half hour before cooking is finished.

3. Fricasseeing—Cooking in a sauce until tender, meat
which has been previously browned but not cooked
throughout.

Brown meat in small amount of fat. Place in boiling water to
cover. Cook slowly until tender. To 1 pint of water in which
meat is cooked, add ¼ cup flour, 1 teaspoon salt,
¼ teaspoon cayenne, and
¼ cup milk, thoroughly blended. When
at boiling point, add one beaten egg, 1 tablespoon
chopped parsley and 1 tablespoon cold water well mixed,
Add cooked meat and
serve.

VEAL

Neck for stews.

Shoulder for inexpensive chops.

Sweetbread—broiled or creamed.

Breast for roast or pot roast.

Loin for roast.

Rump for stews.

Cutlet for broiling.

BEEF

LAMB AND MUTTON

Neck—use for stews.

Shoulder for cheaper chops.

Breast for roast

Ribs for chops or crown roast.

Loin for roast.

Flank for stews.

Leg for cutlet and roast.

PORK

Head for cheese.

Shoulder same as ham but have it boned. Has same flavor
and is much cheaper.

Loin used for chops or roast.

Ham for boiling, roasting or pan broiling.

LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING
BEST ADAPTED TO THEIR USE

COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES

THE ECONOMY OF MEAT AND MEAT SUBSTITUTES

Don’t buy more than your family actually needs. Study and
know what the actual needs are, and you will not make
unnecessary expenditures.

Learn what the various cuts of meat are, what they can be
used for, and which are best suited to the particular needs of
your household.

Study the timeliness of buying certain cuts of meats. There
are days when prices are lower than normal.

Always check the butcher’s weights by watching him closely
or by weighing the goods on scales of your own.

Always buy a definite quantity. Ask what the pound rate is,
and note any fractional part of the weight. Don’t ask for “ten
or twenty cents’ worth.”

Select your meat or fish personally. There is no doubt that
high retail prices are due to the tendency of many housewives
to do their buying by telephone or through their servants.

Test the freshness of meat and fish. Staleness of meat and
fish is shown by loose and flabby flesh. The gills of fresh
fish are red and the fins stiff.

Make all the purchases possible at a public market, if you
can walk to it, or if carfare will not make too large an
increase in the amount you have set aside for the day’s
buying.

A food chopper can be made to pay for itself in a short time
by the great variety of ways it furnishes of utilizing
left-overs.

If possible, buy meat trimmings. They cost 20 cents a pound
and can be used in many ways.

Buy the ends of bacon strips. They are just as nutritious as
sliced bacon and cost 50 per cent.
less.

Learn to use drippings in place of butter for cooking
purposes.

Buy cracked eggs. They cost much less than whole ones and
are usually just as good.

Keep a stock pot. Drop into it all left-overs. These make an
excellent basis for soup stock.

Don’t throw away the heads and bones of fish. Clean them and
use them with vegetables for fish chowder or cream of fish
soup.

Study attractive ways of serving food. Plain, cheap, dishes
can be made appetizing if they look attractive on the
table.

Experiment with meat substitutes. Cheese, dried vegetables
and the cheaper varieties of fish can supply all the nutriment
of meat at a much lower cost.

Don’t do your cooking “by guess.” If the various ingredients
are measured accurately, the dish will taste better and cost
less.

Don’t buy delicatessen food if you can possibly avoid it.
Delicatessen meals cost 15 per cent. more than the same meals
cooked at home, and the food is not as nourishing. You pay for
the cooking and the rent of the delicatessen store, as well as
the proprietor’s profit.

Don’t pay five or ten cents more a dozen for white eggs in
the belief that they are superior to brown eggs. The food value
of each is the same. The difference in shell color is due to
the breed of hen.

Tell the butcher to give you the trimmings of chicken, i.e.,
the head, feet, fat and giblets. They make delicious chicken
soup. The feet contain gelatine, which gives soup
consistency.

Buy a tough, and consequently less expensive, chicken and
make it tender by steaming it for three hours before
roasting.

Don’t put meat wrapped in paper into the ice-box, as the
paper tends to absorb the juices.

Try to find a way to buy at least a part of your meats and
eggs direct from the farm. You will get fresher, better food,
and if it is sent by parcels post it can usually be delivered
to your table for much less than city prices.

MEAT ECONOMY DISHES

MOCK DUCK

Reserve the water and the flour. Mix other ingredients.
Spread on steak. Roll the steak and tie. Roll in the flour.
Brown in two tablespoons of fat. Add the water—cover and
cook until tender.

BEEF STEW

Soak one-half of the meat, cut in small pieces, in the quart
of water for one hour. Heat slowly to boiling point. Season the
other half of the meat with salt and pepper. Roll in flour.
Brown in three tablespoons of fat with the onion. Add to the
soaked meat, which has been brought to the boiling point. Cook
one hour or until tender. Add the vegetables, and flour mixed
with half cup of cold water. Cook until vegetables are
tender.

HAM SOUFFLE

PARSLEY SAUCE

For the soufflé, cook together breadcrumbs and milk for two
minutes. Remove from fire, add ham and mix well. Add egg yolks,
first beating these well; also the parsley (one tablespoon),
onion and paprika. Fold in, last of all, the egg whites whipped
to a stiff, dry froth. Turn quickly into a well-greased baking
dish and bake in moderate oven for thirty-five minutes, or
until firm to the touch; meantime, make the parsley sauce, so
that both can be served instantly when the soufflé is done;
then it will not fall and grow tough.

For the parsley sauce, melt the butter in saucepan and stir
in the flour, stirring until perfectly smooth, then add the
milk slowly, stirring constantly; cook until thick, stir in the
parsley and salt, and serve at once in a gravy boat.

BATTLE PUDDING

BATTER

FILLING

Any cold meat may be used for this. Cut it into inch pieces.
Slice the onion and potato and fry in drippings until onion is
slightly browned. Add the meat and stock, or hot water, or
dissolve in hot water any left-over meat gravy. Cook all
together until potato is soft, but not crumbled; season with
the pepper and salt. Thicken with a tablespoon of flour and
turn into a pudding dish.

Make a batter by sifting together flour, baking-powder and
salt; stir in the egg and milk, mixed with the water. Beat hard
until free from lumps, then pour over meat and vegetables in
the pudding and bake until brown.

CHINESE MUTTON

Cook 15 minutes. Serve as a border around
rice.

SHEPHERD’S PIE

Put meat and vegetables in baking dish. Cover with rice,
hominy, or samp, which has been cooked. Bake until brown.

SCALLOPED HAM AND HOMINY

Melt the fat. Add the dry ingredients and the liquid slowly.
When at boiling point, add hominy and ham. Stir in the egg.
Place in a baking-dish. Cover with buttered crumbs. Bake until
brown.

BEEF LOAF

To 1 tablespoon of gelatine, softened in
½ cup of cold water add 1 cup of hot
tomato juice and pulp. Add seasoned meat. Chill and
slice. May be served with salad dressing.

BAKED HASH

Melt fat in frying pan. Put in all the other ingredients.
Cook over a slow fire for ½ hour. Fold and serve as omelet.

MEAT SHORTCAKE

Mix flour, salt and baking powder. Rub in shortening, and
mix to dough with milk and water. Roll out to quarter of an
inch thickness, bake in layer cake tins. Put together with the
chopped meat mixed with the onion and seasoning, and heated hot
with the gravy or stock. If stock is used, thicken with a
tablespoon of flour mixed with one of butter, or butter
substitute. Serve as soon as put together. Cold cooked fish
heated in cream sauce may be used for a filling instead of the
meat.

SCRAPPLE

Place a pig’s head in 4 quarts of cold water and bring
slowly to the boil. Skim carefully and season the liquid highly
with salt, cayenne and a teaspoon of rubbed sage. Let the
liquid simmer gently until the meat falls from the bones.
Strain off the liquid, remove the bones, and chop the meat
fine.

Measure the liquid and allow 1 cup of sifted cornmeal to 3
cups of liquid. Blend the cornmeal in the liquid and simmer
until it is the consistency of thick porridge. Stir in the
chopped meat and pour in greased baking pans to cool. One-third
buckwheat may be used instead of cornmeal, and any kind of
chopped meat can be blended with the pork if desired. Any type
of savory herb can also be used, according to taste.

When scrapple is to be eaten, cut into one-half inch slices,
dredge with flour, and brown in hot fat.

FISH AS A MEAT SUBSTITUTE

As the main course at a meal, fish may be served accompanied
by vegetables or it may be prepared as a “one-meal dish”
requiring only bread and butter and a simple dessert to
complete a nutritious and well balanced diet. A lack of proper
knowledge of selection of fish for the different methods of
cooking, and the improper cooking of fish once it is acquired,
are responsible to a large extent for the prejudice so
frequently to be found against the use of fish.

The kinds of fish obtainable in different markets vary
somewhat, but the greatest difficulty for many housekeepers
seems to be, to know what fish may best be
[pg 45] selected for baking,
broiling, etc., and the tests for fish when cooked. An
invariable rule for cooking fish is to apply high heat at
first, until the flesh is well seared so as to retain the
juices; then a lower temperature until the flesh is cooked
throughout. Fish is thoroughly cooked when the flesh flakes.
For broiling or pan broiling, roll fish in flour or
cornmeal, preferably the latter, which has been well
seasoned with salt and cayenne. This causes the outside to
be crisp and also gives added flavor. Leftover bits of baked
or other fish may be combined with white sauce or tomato
sauce, or variations of these sauces, and served as creamed
fish, or placed in a greased baking dish, crumbs placed on
top and browned and served as scalloped fish. Fish canapes,
fish cocktail, fish soup or chowder; baked, steamed, broiled
or pan broiled fish, entrees without number, and fish salad
give opportunity to use it in endless variety.

Combined with starchy foods such as rice, hominy, macaroni,
spaghetti or potato, and accompanied by a green vegetable or
fruit, the dish becomes a meal. Leftover bits may also be
utilized for salad, either alone with cooked or mayonaise salad
dressing, or combined with vegetables such as peas, carrots,
cucumbers, etc. The addition of a small amount of chopped
pickle to fish salad improves its flavor, or a plain or tomato
gelatine foundation may be used as a basis for the salad. The
appended lists of fish suitable for the various methods of
cooking, and the variety in the recipes for the uses of fish,
have been arranged to encourage a wider use of this excellent
meat substitute, so largely eaten by European epicures, but too
seldom included in American menus. During the period of the
war, the larger use of fish is a patriotic measure in that it
will save the beef, mutton and pork needed for our
armies.

FISH SHORTCAKE

Place meat or fish and seasonings in greased dish. Make
shortcake by sifting dry ingredients, cut in fat, and add
liquid. Place on top of meat or fish mixture. Bake 30
minutes.

CREOLE CODFISH

Make sauce by melting ¼ cup of fat, adding 2 tablespoons of
whole wheat flour.

Place the codfish, potatoes and pimento in a baking dish.
Cover with the tomato sauce, then the breadcrumbs, to which
have been added 2 tablespoons of drippings. Bake brown.

CREAMED SHRIMPS AND PEAS

Melt fat, add dry ingredients, and gradually the liquid.
Then add fish and peas.

DRESSING FOR BAKED FISH

Mix well and fill fish till it is plump with the
mixture.

SHRIMP AND PEA SALAD

FOR DRESSING

Directions for making dressing: Mix all ingredients. Cook
over hot water until consistency of custard.

FISH CHOWDER

Cook slowly, covered, for ½ hour. Add 1 pint of boiling milk and
1 dozen water crackers.

BAKED FINNAN HADDIE

Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot
with fat and bake 25 minutes. One tablespoon chopped parsley on
top.

FISH CROQUETTES

Shape as croquette and bake in a moderate oven 25
minutes.

CLAMS A LA BECHAMEL

Scald bay-leaf in milk. Make sauce, by melting fat with
flour; add dry ingredients, and gradually add the liquid. Add
egg. Add fish. Put in baking dish. Cover top with breadcrumbs.
Bake 20 minutes.

SCALLOPED SHRIMPS

Melt fat, add dry ingredients, and gradually the liquid.
Then add fish and cheese. Bring to boiling point and serve.

ESCALLOPED SALMON

Alternate layers of the salmon and the crumbled crackers in
a well-greased baking dish, sprinkling each layer with salt,
pepper, the finely chopped hard-boiled egg, and bits of butter
or butter substitute, moistening with the white sauce. Finish
with a layer of the fish, sprinkling it with the cracker crumbs
dotted with butter. Bake in a moderate oven for 30 minutes, or
until the top is well browned.

Fish for Frying.—Brook trout, black bass, cod steaks,
flounder fillet, perch, pickerel, pompano, smelts, whitefish
steak, pike, weakfish, tilefish.

Fish for Boiling.—Cod, fresh herring, weakfish,
tilefish, sea bass, pickerel, red snapper, salt and fresh
mackerel, haddock, halibut, salmon, sheepshead.

Fish for Baking.—Black bass, bluefish, haddock,
halibut, fresh mackerel, sea bass, weakfish, red snapper, fresh
salmon, pickerel, shad, muskellunge.

Fish for Broiling.—Bluefish, flounder, fresh mackerel,
pompano, salmon steak, black bass, smelts, sea bass steaks,
whitefish steaks, trout steaks, shad roe, shad
(whole).

CHEESE AS A MEAT SUBSTITUTE

CHEESE AND BREAD RELISH

Mix well. Bake in a greased dish in moderate oven for 25
minutes.

WELSH RAREBIT

Put milk and cheese in top of double boiler over hot water.
Heat until cheese is melted. Mix other ingredients. Add to
cheese and milk. Cook five minutes, stirring constantly, and
serve at once on toast.

MACARONI WITH CHEESE

Over 1 cup macaroni, boiled in salted water, pour this
sauce:

Melt fat, add dry ingredients. Add liquid slowly. Bring to
boiling point. Add cheese. Stir until melted. Pour over
macaroni.

CHEESE AND CABBAGE

Melt fat, add dry ingredients. Add milk gradually. When at
boiling point, add cheese. Pour over cabbage in greased dish
and bake 20 minutes. Buttered crumbs may be put on top before
baking if desired.

NUT AND CHEESE CROQUETTES

Shape and roll in dried breadcrumbs. Bake 20
minutes.

CHEESE WITH TOMATO AND CORN

Heat purée. Add fat, corn, salt, paprika and pimento. When
hot, add cheese. When melted, add yolk. Cook till thick. Serve
on toast.

CHEESE AND CELERY LOAF

Mix all ingredients except milk and bread. Spread on bread.
Pile in baking dish. Pour milk over the mixture. Bake in a
moderate oven until firm in center. Serve hot.

FARINA AND CHEESE ENTREE

Mix all thoroughly. Bake in greased dish 30 minutes.

BOSTON ROAST

Soak and cook beans. Mix all ingredients into loaf. Baste
with fat and water. Bake 30 minutes. Serve with tomato
sauce.

SPINACH LOAF

Mix and bake in greased dish 20
minutes.

CHEESE FONDUE

Soak bread 10 minutes in milk. Add fat and cheese. When
melted, add egg and seasoning. Cook in double boiler or bake 20
minutes.

RICE-CHEESE RAREBIT

Melt fat. Add dry ingredients. Add liquid slowly. When at
boiling point, add cheese and rice. Serve hot.

POLENTA

While mush is hot place ingredients in layers in baking
dish. Bake 20 minutes.

CHEESE SAUCE

Prepare same as tomato sauce. Serve with rice or
spaghetti.

TOMATO CHEESE SAUCE

For both the sauces, melt fat, add dry ingredients and,
gradually, the liquid. When at boiling point, add cheese and
serve. This is an excellent sauce for
fish.

CHEESE SAUCE ON TOAST

Make as white sauce and add cheese. Pour over bread, sliced
and toasted. Bake in moderate oven.

CHEESE MOLD

Soak the gelatine in the cold water until soft. Dissolve
over hot water. Add the other ingredients. Chill. Serve as a
salad or as a lunch or supper entrée.

CHEESE SOUP

Cream fat and flour; add gradually the liquid, and season.
When creamy and ready to serve, stir in the cheese, grated.

CHEESE BISCUIT

Mix like drop baking powder biscuit. Bake 12 minutes in hot
oven. This recipe makes twelve biscuits. They are excellent to
serve with a vegetable salad as they are high in nutrition.

CELERY-CHEESE SCALLOP

Cook celery till tender. Put layer of crumbs in greased
baking dish, then celery; cover with cheese and sprinkle with
salt and pepper. Repeat to fill dish. Turn in boiling hot milk
with 1 cup of celery water. Bake for 30
minutes.

MEAT SUBSTITUTE DISHES

CORN AND OYSTER FRITTERS

Sift dry ingredients, add milk, egg and Kornlet. Add oysters
last. Fry in deep fat, using a tablespoonful to an oyster.

SALMON LOAF

Mix thoroughly. Bake in greased dish 30 minutes.

BAKED LENTILS

Two cups lentils that have been soaked over night. Boil
until soft, with 2 small onions and 1 teaspoon each of thyme,
savory, marjoram, and 4 cloves. Drain. Add 1 teaspoon of salt,
and put into baking dish. Dot with fat. Bake for 30
minutes.

HOMINY CROQUETTES

Mix and roll in dried breadcrumbs and bake in oven 20
minutes.

MEATLESS SAUSAGE

Mix and shape as sausage. Roll in flour and fry in
dripping.

RICE AND NUT LOAF

Mix well. Bake in greased pan 30 minutes.

SOY BEAN CROQUETTES

When the beans are placed on to boil, put tablespoon fat and
half an onion with them. After draining well, put through the
foodchopper, keeping the liquid for soup stock. Mix all the
ingredients, beating the egg white before adding. Form into
balls or cylinders, dip in the leftover egg yolk, to which a
few drops of water have been added, and then coat with stale
bread or cracker crumbs. Be sure the croquettes are well
covered, then fry brown. Serve with cream sauce or with
scalloped or stewed tomatoes. With a green salad, this is a
complete meal.

LEGUME LOAF

Mix well. Bake in greased pan 30 minutes. Serve with tomato
sauce, or white sauce, with 2 tablespoons nuts, or 2 teaspoons
horseradish added.

VEGETABLE LOAF

One cup peas, beans or lentils soaked over night, then
cooked until tender. Put through colander. To 2 cups of
mixture, add:

Mix thoroughly. Place in greased baking dish. Bake 30
minutes.

KIDNEY BEAN SCALLOP

Two cups kidney beans, soaked over night. Cook until tender.
Drain.

To each 2 cups of beans, add:

Mix thoroughly. Place in greased baking dish. Cover with 2
cups crumbs, to which have been added 2 tablespoons melted fat.
Bake 30 minutes in moderate oven.

VENETIAN SPAGHETTI

Cook spaghetti until tender (about 30 minutes). Cook
vegetables until tender in 1 quart water, with 1 teaspoon of
salt added. Melt fat, add dry ingredients, add milk gradually
and bring to boiling point each time before adding more milk.
When all of milk is added, add peanuts. Put in greased baking
dish one-half of spaghetti, on top place one-half of
vegetables, then one-half of sauce. Repeat, and place in
moderately hot oven 30 minutes.

HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT

Mix and chill.

BROWN SAUCE FOR LEFTOVER MEATS

Melt the fat and brown the flour in it. Add the salt and
pepper and gradually the meat stock or water. If water is used,
add 1 teaspoon of kitchen bouquet. This may be used for
leftover slices or small pieces of any kind of cooked
meat.

FOOD WILL WIN THE WAR
DON’T WASTE IT

“To provide adequate supplies for the coming year is of
absolutely vital importance to the conduct of the war, and
without a very conscientious elimination of waste and very
strict economy in our food consumption, we cannot hope to
fulfill this primary duty.“

WOODROW
WILSON.

SAVE SUGAR

Reasons Why Our Government Asks Us to Save Sugar With
Practical Recipes for Sugarless Desserts, Cakes, Candies and
Preserves.

One ounce of sugar less per person, per day, is all our
Government asks of us to meet the world sugar shortage. One
ounce of sugar equals two scant level tablespoonfuls and
represents a saving that every man, woman and child should be
able to make. Giving up soft drinks and the frosting on our
cakes, the use of sugarless desserts and confections, careful
measuring and thorough stirring of that which we place in our
cups of tea and coffee, and the use of syrup, molasses or honey
on our pancakes and fritters will more than effect this
saving.

It seems but a small sacrifice, if sacrifice it can be
called, when one recognizes that cutting down sugar
[pg 58] consumption will be most
beneficial to national health. The United States is the
largest consumer of sugar in the world. In 1916 Germany’s
consumption was 20 lbs. per person per year, Italy’s 29 to
30 lbs., that of France 37, of England 40, while the United
States averaged 85 lbs. This enormous consumption is due to
the fact that we are a nation of candy-eaters. We spend
annually $80,000,000 on confections. These are usually eaten
between meals, causing digestive disturbances as well as
unwarranted expense. Sweets are a food and should be eaten
at the close of the meal, and if this custom is established
during the war, not only will tons of sugar be available for
our Allies, but the health of the nation improved.

The average daily consumption of sugar per person in this
country is 5 ounces, and yet nutritional experts agree that not
more than 3 ounces a day should be taken. The giving up of one
ounce per day will, therefore, be of great value in reducing
many prevalent American ailments. Flatulent dyspepsia,
rheumatism, diabetes, and stomach acidity are only too
frequently traced to an oversupply of sugar in our daily
diet.

Most persons apparently think of sugar merely as a
sweetening agent, forgetting entirely the fact that it is a
most concentrated food. It belongs to what is called the
carbohydrate group, upon which we largely depend for energy and
heat. It is especially valuable to the person doing active
physical work, the open-air worker, or the healthy, active,
growing child, but should be used sparingly by other classes of
people. Sugar is not only the most concentrated fuel food in
the dietary, but it is one that is very readily utilized in the
body, 98 per cent. of it being available for absorption, while
within thirty minutes of the time it is taken into the system
part of it is available for energy.

As a food it must be supplied, especially to the classes
[pg 59] of people mentioned above,
but as a confection it can well be curtailed. When it is
difficult to obtain, housekeepers must avail themselves of
changed recipes and different combinations to supply the
necessary three ounces per day and to gain the much-desired
sweet taste so necessary to many of our foods of neutral
flavor with which sugar is usually combined.

Our grandmothers knew how to prepare many dishes without
sugar. In their day lack of transportation facilities, of
refining methods and various economic factors made molasses,
sorghum, honey, etc., the only common methods of sweetening.
But the housekeeper of to-day knows little of sweetening
mediums except sugar, and sugar shortage is to her a crucial
problem. There are many ways, however, of getting around sugar
shortage and many methods of supplying the necessary food value
and sweetening.

By the use of marmalades, jams and jellies canned during the
season when the sugar supply was less limited, necessity for
the use of sugar can be vastly reduced. By the addition to
desserts and cereals of dried fruits, raisins, dates, prunes
and figs, which contain large amounts of natural sugar, the
sugar consumption can be greatly lessened. By utilizing
leftover syrup from canned or preserved fruits for sweetening
other fruits, and by the use of honey, molasses, maple sugar,
maple syrup and corn syrup, large quantities of sugar may be
saved. The substitution of sweetened condensed milk for dairy
milk in tea, coffee and cocoa—in fact, in all our cooking
processes where milk is required—will also immeasurably
aid in sugar conservation. The substitutes mentioned are all
available in large amounts. Honey is especially valuable for
children, as it consists of the more simple sugars which are
less irritating than cane sugar, and there is no danger of acid
stomach from the amounts generally
consumed.

As desserts are the chief factor in the use of quantities of
sugar in our diet, the appended recipes will be of value, as
they deal with varied forms of nutritious, attractive sugarless
desserts. It is only by the one-ounce savings of each
individual member of our great one hundred million population
that the world sugar shortage may be met, and it is hoped every
housekeeper will study her own time-tested recipes with the
view of utilizing as far as possible other forms of sweetening.
In most recipes the liquid should be slightly reduced in amount
and about one-fifth more of the substitute should be used than
the amount of sugar called for.

With a few tests along this line one will be surprised how
readily the substitution may be made. If all sweetening agents
become scarce, desserts can well be abandoned. Served at the
end of a full meal, desserts are excess food except in the diet
of children, where they should form a component part of the
meal.

SUGARLESS DESSERTS

CRUMB SPICE PUDDING

Mix and bake 45 minutes.

TAPIOCA FRUIT PUDDING

Soak fruit in water 1 hour. Add other ingredients. Cook
directly over fire 5 minutes, then over hot water until clear,
about 45 minutes.

MARMALADE PUDDING

Mix eggs, corn syrup, salt and milk. Dip bread and brown in
frying pan. Spread with marmalade or preserves. Pile in baking
dish. Cover with any of the custard mixture which is left.
Cover with meringue. Bake 15 minutes.

PRUNE ROLL

To prunes, add ½ cup water and soak 10 minutes.
Simmer in same water until tender (about 10 minutes).
Drain prunes and mash to a
[pg 62] pulp. Mix flour, baking
powder and salt. Add beaten egg and milk. Mix to a dough.
Roll out thin, spread with prune pulp, sprinkle with two
tablespoons sugar. Roll the mixture and place in greased
baking dish. Bake 30 to 40 minutes. Take half cup of juice
from prunes, add 1 tablespoon corn syrup. Bring to boiling
point. Serve as sauce for prune roll.

MARMALADE BLANC MANGE

Mix cornstarch with ¼ cup of cold milk. Scald rest of
milk, add cornstarch, and stir until thick. Cook over hot
water 20 minutes. Add rest of ingredients. Cook, stirring
5 minutes. Chill and serve with two whites of eggs,
beaten stiff, to which has been added 2 tablespoons
orange marmalade. Two ounces grated chocolate and
⅓ cup corn syrup may be
substituted for marmalade.

COFFEE MARSHMALLOW CREAM

Soak gelatine in cold water until soft. Add coffee and stir
until dissolved. Add other ingredients. Chill. One-quarter cup
of marshmallows may be cut up and added just before
chilling.

FRUIT PUDDING

Soften the gelatine in 2 tablespoons of the juice or water.
Add the rest of the fruit after it has been heated. When the
gelatine is dissolved, add the fruit, lemon juice and corn
syrup. Pour in mold.

CEREAL AND DATE PUDDING

Cook over hot water until thick, and boil or bake 20
minutes. Serve with hot maple syrup.

BAKED APPLES WITHOUT SUGAR

Fill cored apples with 1 tablespoon honey, corn syrup,
chopped dates, raisins, marmalade, or chopped popcorn mixed
with corn syrup in the proportion of two tablespoons of syrup
to a cup of corn. Put one-quarter inch of water in pan. Bake
until tender and serve apples in pan with syrup as sauce.

APPLES AND POPCORN

Core apples. Cut just through the skin around the center of
the apple. Fill the center with popcorn and 1 teaspoon of corn
syrup. Bake 30 minutes.

MAPLE RICE PUDDING

Cook in top of double boiler or in steamer 35 minutes.

ECONOMY PUDDING

Cook in double boiler until smooth. Serve cold with cream or
place in baking dish and bake 20 minutes.

OATMEAL AND PEANUT PUDDING

Mix and bake in greased dish for 30 minutes. Serve hot or
cold. This is a very nourishing
dish.

CHOCOLATE BLANC MANGE

Mix cornstarch with ¼ cup cold milk. Scald rest of milk.
Add cornstarch. Cook until thick. Add a little of the hot
mixture to the chocolate when melted. Mix all ingredients
and cook 5 minutes, stirring constantly. Chill and serve
with plain or chopped nuts.

OATMEAL FRUIT PUDDING

Mix well. Bake in greased baking dish 30 minutes

JELLIED PRUNES

Soak washed and scalded prunes in 2 cups cold water 10
minutes. Simmer until tender (about 10 minutes). Soak gelatine
in ½ cup cold water. When soft, add to
hot prune mixture. When gelatine is dissolved, add other
ingredients and place in mold. Chill, and stir once or
twice while chilling to prevent prunes settling to bottom
of mold.

APPLE PORCUPINES

Core 6 apples. Cut line around apple just through skin. Fill
center with mixture of one-quarter cup each of dates, nuts and
figs or marmalade, to which has been added one-quarter cup corn
syrup or honey. Bake 30 minutes with one-quarter inch water in
baking pan. Stick outside of apple with blanched almonds to
make porcupine quills.

SCALLOPED FRUIT PUDDING

Put one-quarter of the crumbs on the bottom of a buttered
baking pan. Cover with one-half the fruit, one-half the corn
syrup, one-half [pg 65] the liquid, one-quarter of
the crumbs; the other half of the fruit, juice and corn
syrup, and the rest of the crumbs, on top. Bake 20 minutes
in a hot oven.

PRUNE FILLING FOR PIE

Wash and scald prunes. Soak ten minutes in the water. Simmer
until tender. Rub through colander. Add other ingredients, well
blended. Bring to boiling point. Use as filling for pastry.

APPLE AND DATE FILLING

Mix all and use as filling for double crust, or cook until
apples are tender. Mix well and use as filling for tarts,
etc.

LEMON FILLING FOR PIE

Mix cornstarch and 1 cup water. Add to corn syrup. Cook over
direct flame until thick. Cook over hot water 20 minutes. Mix
other ingredients. Add one-half cup water and add to other
mixture. Cook 5 minutes and use as filling—hot or
cold.

SOUR CREAM FILLING FOR CAKE

Soften gelatine in cold water. Add heated cream and when
dissolved add other ingredients. Chill and use for cake
filling. This is a good way of using up leftover cream which
has turned.

MOCK MINCE MEAT FILLING FOR PIE

Mix all. Bring to boiling point and place in double crust
pastry or cook until thick and use as filling for tarts.

PUMPKIN FILLING FOR PIE

Mix all ingredients and bake in double crust pastry, or cook
and serve in cooked single crust with meringue.

MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE

Beat whites until very stiff. Add corn syrup by folding in.
Do not beat.

WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS
CAKE

Cook corn syrup, water, raisins, fat, salt and spices slowly
15 minutes. When cool, add flour, soda or baking powder,
thoroughly blended. Bake in slow oven 1 hour. The longer this
cake is kept, the better the texture and flavor. This recipe is
sufficient to fill one medium-sized bread pan.

SOUR MILK GINGER BREAD

Mix soda and molasses. Add other ingredients. Bake in muffin
pans 20 minutes or loaf 40 minutes.

MAPLE CAKE

Cream fat, syrup and mapline. Add beaten egg. Sift dry
ingredients and add alternately with milk. Add flavoring and
nuts last. Beat well. Bake 20 minutes in layer pan. This
quantity makes one layer.

COCOANUT SURPRISE

Mix milk, egg yolk and corn syrup. Dip bread in this mixture
and brown in frying pan, with small amount of fat. Spread with
currant or other tart jelly, preserve or marmalade. Sprinkle
with cocoanut and serve as cakes.

SOY BEAN WAFERS

Soak beans over night, boil for 1 hour. Drain. Cool and put
through food-chopper. Cream butter and sugar, add beans, egg.
Sift flour with baking powder and add to first mixture. Drop by
teaspoonfuls on a baking sheet and bake 8 minutes in a hot
oven.

APPLE SPICE CAKE

Cream fat and sugar. Add egg. Alternate dry ingredients
(which have been sifted together) with the liquid. Add fruit
last. Beat well. Bake as loaf about 15 minutes, or in muffin
pans about 25 minutes.

CRISP GINGER COOKIES

Heat molasses and fat until fat is melted. Sift spices with
one cup of flour. Dissolve soda in one teaspoon of hot water.
Combine all and add enough more flour to make dough stiff
enough to roll out. Bake 12 to 15 minutes in moderate oven.

SOFT CINNAMON COOKIES

Mix molasses, fat, and boiling water. Sift dry ingredients.
Add the liquid. Add enough more flour (about four cups) to make
dough stiff enough to roll out. Cut and bake about 15 minutes
in moderately hot oven.

WARTIME FRUIT CAKE

Cream fat, honey and egg. Sift dry ingredients. Add
alternately with milk. Bake in loaf 45 minutes in moderate
oven.

HOT WATER GINGER CAKES

Sift dry ingredients. Mix fat, molasses and boiling water.
Add dry ingredients. Beat briskly for a few minutes, and pour
into greased muffin pans. Bake twenty to thirty minutes in
moderate oven.

SPICED OATMEAL FRUIT CAKES

Heat the corn syrup and fat. Sift dry ingredients and add to
first mixture. Add fruit last. Bake in muffin pans for 30
minutes.

FRUIT WONDER CAKES

Beat egg white until very stiff. Add other ingredients and
place on the wafers. Place under broiler until a delicate
brown.

SUGARLESS CANDIES

FRUIT PASTE

Mix cornstarch with 1 tablespoon cold water. Heat corn syrup
to the boil, add cornstarch and cook for three minutes. Soften
the gelatine in two tablespoons cold water for five minutes;
stir into the hot syrup after taking from fire. When gelatine
has dissolved add the fruit and nuts and flavoring. Chill, cut
in squares, and roll each in powdered sugar.

WARTIME TAFFY

Boil the syrup for fifteen minutes, then add the soda. Cook
until a little snaps brittle when dropped in cold water. Add
the vinegar [pg 70] when this stage is reached
and pour into oiled pans. When cool enough to handle, pull
until white; make into inch-thick rolls and clip off into
neat mouthfuls with oiled scissors, or chill and break into
irregular pieces when cold.

PEANUT BRITTLE

Boil syrup and fat until brittle when tested in cold water.
Grease a pan, sprinkle the roasted and shelled peanuts in it,
making an even distribution, then turn in the syrup. When
almost cold mark into squares. Cocoanut, puffed wheat or puffed
rice may be used for candy instead of peanuts.

RAISIN AND PEANUT LOAF

Put equal quantity of seeded raisins and roasted peanuts
through the food chopper, using the coarsest blade. Moisten
with molasses just enough so that the mixture can be molded
into a loaf. Chill, cut and serve as candy. Chopped English
walnuts combined with chopped dates or figs make a very
delicious loaf sweetmeat.

POPCORN BALLS AND FRITTERS

Cook syrup for fifteen minutes, add vinegar, then when a
little snaps when dropped in cold water turn over popped corn,
mix well, and form into balls with oiled hands, or if fritters
are desired, roll out the mass while warm and cut out with a
greased cutter.

COCOANUT LOAF

Mix corn syrup and mapline. Add enough to the dates and
cocoanut to form a stiff cake. Mold into neat square at least
an inch thick. Let stand in the refrigerator for one hour, then
cut in squares and roll each in cornstarch.

STUFFED DATES

Mix one-half cup each of chopped peanuts and raisins. Add a
teaspoon of lemon juice and two tablespoons of cream cheese.
Remove stones from fine large dates, and in their place insert
a small roll of the cheese mixture. These are nice in place of
candy or can be served with
salad.

FRUIT LOAF

Put fruit and nuts through the food chopper, using the
coarsest blade. Add enough syrup or honey to make a stiff loaf.
Place in the refrigerator for one hour; slice and serve in
place of candy, rolling each slice in cornstarch.

STUFFED FIGS

Cut a slit in the side of dried figs, take out some of the
pulp with the tip of a teaspoon. Mix with one-quarter cup of
the pulp and one-quarter cup of finely chopped crystalized
ginger, a teaspoon of grated orange or lemon rind; and a
tablespoon of lemon juice. Fill the figs with mixture, stuffing
them so that they look plump.

SUGARLESS PRESERVES

QUINCE OR PEAR PRESERVES

Steam or cook sliced and pared fruit in small amount of
water until tender. Add ginger and corn syrup. Cook 20 minutes
slowly. Lemon skins may be used instead of ginger root.

APPLE, QUINCE, PEACH, PEAR OR PLUM JAM

Cook slowly until thick.

PUMPKIN OR CARROT MARMALADE

Reduce 1 pint grape juice one-half by boiling slowly. Add 1
cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and
1 cup corn syrup. Boil until of consistency of honey and place
in sterilized jars or
glasses.

GRAPE JUICE

Cook grapes in water until soft. Mash; drain through jelly
bag or wet cheesecloth. Add corn syrup. Boil 5 minutes. Put
into sterilized bottles. If cork stoppers are used cover them
with melted sealing wax.

SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES

Boil 5 minutes. Add any fruit and cook slowly 20 minutes or
until fruit is clear and syrup thick. If hard fruits, such as
pears, quinces, etc., are used, steam for 20 minutes before
adding to syrup.

SYRUP FOR CANNED FRUIT

Bring to boiling point. Use same as sugar and water
syrup.

SYRUP FOR PRESERVED FRUIT

Use same as water and sugar syrup.

CRANBERRY JELLY

Cook cranberries in water very slowly until tender. Leave
whole or press through colander. Measure amount of mixture and
add equal amount of corn syrup. Cook slowly until mixture forms
jelly when tested on cold plate. Turn into mold which has been
rinsed in cold water.

APRICOT AND RAISIN MARMALADE

Soak apricots and raisins in the water two hours. Cook
slowly until very soft. Add other ingredients and cook slowly
(about 30 minutes) until slightly thick. Place in sterile jars
or glasses and seal.

SAVE FAT

Reasons Why Our Government Asks Us to Save Fat, With
Practical Recipes for Fat Conservation

With the world-wide decrease of animal production, animal
fats are now growing so scarce that the world is being scoured
for new sources of supply. Our Government has asked the
housewife to conserve all the fats that come to her home and
utilize them to the best advantage. To this end it is necessary
to have some knowledge of the character of different fats and
the purposes to which they are best adapted.

The word fat usually brings to one’s mind an unappetizing
chunk of meat fat which most persons cannot and will not eat,
and fatty foods have been popularly supposed to be “bad for us”
and “hard to digest.” Fats are, however, an important food
absolutely essential to complete nutrition, which repay us
better for the labor [pg 74] of digestion than any other
food. If they are indigestible, it is usually due to
improper cooking or improper use; if they are expensive, it
is merely because they are extravagantly handled. The chief
function of fatty food is to repair and renew the fatty
tissues, to yield energy and to maintain the body heat. The
presence of fat in food promotes the flow of the pancreatic
juice and bile, which help in the assimilation of other
foods and assist the excretory functions of the intestine.
These are badly performed if bile and other digestive fluids
are not secreted in sufficient quantity. The absence of fat
in the diet leads to a state of malnutrition, predisposing
to tuberculosis, especially in children and young
persons.

It is claimed that the most serious food shortage in Germany
is fat; that the civilian population is dying in large numbers
because of the lack of it, and that Von Hindenburg’s men will
lose out on the basis of fat, rather than on the basis of
munitions or military organization. Worst of all is the effect
of fat shortage on the children of the nation. Leaders of
thought all over Europe assert that even if Germany wins,
Germany has lost, because it has sapped the strength of its
coming generation.

The term fat is used to designate all products of fatty
composition and includes liquid fats such as oils, soft fats
such as butter, and hard fats such as tallow. While all fats
have practically the same energy-value, they differ widely from
each other in their melting point, and the difference in
digestibility seems to correspond to the difference in melting
point. Butter burns at 240 degrees Fahrenheit, while vegetable
oils can be heated as high as 600 degrees Fahrenheit,
furnishing a very high temperature for cooking purposes before
they begin to burn. The scorching of fat not only wastes the
product, but renders it indigestible, even dangerous to some
people, and for this reason butter should never be used for
frying, as [pg 75] frying temperature is usually
higher than 240 degrees. It is well to choose for cooking
only those fats which have the highest heat-resisting
qualities because they do not burn so easily.

Beginning with the lowest burning point, fats include
genuine butter, substitute butters, lard and its substitutes,
and end with tallow and vegetable oils. Of the latter, there is
a varied selection from the expensive olive oil to the cheaper
cottonseed, peanut, cocoanut and corn oils and their compounds
and the hydrogenated oils.

The economy of fat, therefore, depends on the choice of the
fat used for the various cooking processes as well as the
conservation of all fatty residue, such as crackling, leftover
frying fats and soup fat. For cooking processes, such as
sauteing (pan frying), or deep fat frying, it is best to use
the vegetable and nut oils. These are more plentiful, and hence
cheaper than the animal fats; the latter, however, can be
produced in the home from the fats of meats and leftover pan
fats, which should not be overlooked as frying mediums. Butter
and butter substitutes are best kept for table use and for
flavoring. The hydrogenated oils, home-rendered fats, lard and
beef and mutton suet can be used for shortening fats.

In the purchase of meats, the careful housewife should see
that the butcher gives her all the fat she pays for, as all
fats can be rendered very easily at home and can be used for
cooking purposes. Butchers usually leave as large a proportion
of fat as possible on all cuts of meat which, when paid for at
meat prices, are quite an expensive item. All good clear fat
should, therefore, be carefully trimmed from meats before
cooking. Few people either like or find digestible greasy, fat
meats, and the fat paid for at meat prices, which could have
been rendered and used for cooking, is wasted when sent to
table.

There are various methods of conserving fat. First, the
economical use of table fats; second, the saving of cooking;
and third, the proper use of all types of fat.

Economy in the use of table fats may best be secured by
careful serving. One serving of butter is a little
thing—there are about sixty-four of them in a pound. In
many households the butter left on the plates probably would
equal a serving or one-fourth of an ounce, daily, which is
usually scraped into the garbage pail or washed off in the
dishpan. But if everyone of our 20,000,000 households should
waste one-fourth of an ounce of butter daily, it would mean
312,500 pounds a day, or 114,062,500 pounds a year. To make
this butter would take 265,261,560 gallons of milk, or the
product of over a half-million cows, an item in national
economy which should not be overlooked.

When butter is used to flavor cooked vegetables, it is more
economical to add it just before they are served rather than
while they are cooking. The flavor thus imparted is more
pronounced, and, moreover, if the butter is added before
cooking, much of it will be lost in the water unless the latter
is served with the vegetables. Butter substitutes, such as
oleomargarine and nut margarine, should be more largely used
for the table, especially for adults. Conserve butter for
children, as animal fats contain vitamines necessary for
growing tissues. Butter substitutes are as digestible and as
nourishing as butter, and have a higher melting point. They
keep better and cost less.

Oleomargarine, which has been in existence for fifty years,
was first offered to the world in 1870 by a famous French
chemist, Mege-Mouries, who was in search of a butter substitute
cheap enough to supply the masses with the much-needed food
element. He had noticed that the children of the poor families
were afflicted with rickets
[pg 77] and other diseases which
could be remedied by the administration of the right amount
of fat. He combined fresh suet and milk and called the
product “oleomargarine.” In the United States this product
is now made of oleo oil or soft beef fat, neutral lard,
cottonseed and other oils, churned with a small quantity of
milk, and in the finer grades, cream is sometimes used. A
certain proportion of butter is usually added, and the whole
worked up with salt as in ordinary butter-making.

Owing to the fears of the butter-makers that oleomargarine
would supplant their product in popular favor, legislation was
enacted that restricted the manufacture of oleo and established
a rigid system of governmental inspection, so that the product
is now manufactured under the most sanitary conditions which
furnishes a cleaner and more reliable product than natural
butter.

Nut margarine is a compound of cocoa oil, which so closely
resembles butter that only an expert can distinguish it from
the natural product. Both these butter substitutes are used in
large amounts by the best bakers, confectioners and biscuit
manufacturers, and foolish prejudice against butter substitutes
should not deter their use in the home.

A large saving in cooking fats can be made by the careful
utilization of all fats that come into the home. Beef and
mutton suet can be rendered and made available. Fats which have
been saved after meals are cooked should be clarified—that
is, freed from all objectionable odors, tastes or color—so
as to be made available as shortening and frying fats.

The following recipes and suggestions make possible the use
of all fats, and as fat shortage is one of the most serious of
the world’s food problems, it is essential that every
housekeeper have a larger knowledge of the utilization and
economy of this essential
food.

TO RENDER FATS

TO RENDER FAT BY DIRECT METHOD

Run the fat through the household meat grinder or chop fine
in the chopping bowl. Then heat in the double boiler until
completely melted, finally straining through a rather thick
cloth or two thicknesses of cheese cloth, wrung out in hot
water. By this method there is no danger of scorching. Fats
heated at a low temperature also keep better than those melted
at higher temperature. After the fat is rendered, it should be
slowly reheated to sterilize it and make sure it is free from
moisture. The bits of tissue strained out, commonly known as
cracklings, may be used for shortening purposes or may be added
to cornmeal which is to be used as fried cornmeal mush.

TO RENDER FAT WITH MILK

To two pounds of fat (finely chopped if unrendered) add
one-half pint of milk, preferably sour. Heat the mixture in a
double boiler until thoroughly melted. Stir well and strain
through a thick cloth or two thicknesses of cheese cloth wrung
out in hot water. When cold the fat forms a hard, clean layer
and any material adhering to the under side of the fat, may be
scraped off. Sour milk being coagulated
[pg 79] is preferable to sweet milk
since the curd remains on the cloth through which the
rendered mixture is strained and is thus more easily
separated from the rendered fat which has acquired some of
the milk flavor and butter fat.

TO RENDER FAT BY COLD WATER METHOD

Cut fat in small pieces. Cover with cold water. Heat slowly.
Let cook until bubbling ceases. Press fat during heating so as
to obtain all the oil possible. When boiling ceases strain
through cheesecloth and let harden. If desired one-half
teaspoon salt, one-eighth teaspoon pepper, 1 teaspoon onion and
1 teaspoon poultry seasoning may be added before straining.

TO RENDER STRONG FLAVORED FATS

To mutton, duck or goose fat add equal amount of beef suet
or vegetable fat and render same as suet. This may then be used
for shortening, or pan broiling for meat or fish dishes, and
not have the characteristic taste of the stronger fats.

When rendering strong mutton, duck or goose fats if a small
whole onion is added the strong flavor of the fat is reduced.
Remove the onion before straining. It may be used in
cooking.

TO CLARIFY FAT

Melt the fat in an equal volume of water and heat for a
short time at a moderate temperature. Stir occasionally. Cool
and remove the layer of fat which forms on the top, scraping
off any bits of meat or other material which may adhere to the
other side.

Fats which have formed on top of soups, of cooked meats
(such as pot roast, stews), salt meats (such as corned beef,
ham, etc.), or strong fats, such as from boiled mutton, poultry
and game, may be clarified in this way and used alone or
combined with other animal or vegetable fats in any savory
dish.

CARE OF FAT AFTER BEING USED FOR COOKING

If fat is used for deep fat frying as croquettes, doughnuts,
fritters, etc., while fat is still hot, add a few slices raw
potato and allow it to stay in the fat until it is cool. Remove
potato—strain fat, allow to harden and it is ready to
use. The potato absorbs odors from fat.

HOW TO MAKE SAVORY FATS

FAT 1: To 1 pound of unrendered fat (chopped fine) add 1
slice of onion about one-half inch thick and two inches in
diameter, 1 bay leaf, 1 teaspoonful salt, and about one-eighth
teaspoonful of pepper. Render in a double boiler and
strain.

FAT 2: To 1 pound unrendered fat (chopped fine) add 2
teaspoonfuls of thyme, 1 slice onion, about one-half inch thick
and two inches in diameter, one teaspoonful salt and about
one-eighth teaspoonful pepper. Render in a double boiler and
strain.

FAT 3: To 1 pound unrendered fat (chopped fine) add 1
teaspoonful thyme, 1 teaspoonful marjoram, one-half teaspoonful
rubbed sage, 1 teaspoonful salt, and about one-eighth
teaspoonful pepper. Render in a double boiler and strain
through fine cloth.

EXTENSION OF TABLE FATS

A. Butter or other fat may be extended to double its
original bulk and reduce the cost of the fat 40 per cent. A
patented churn, any homemade churn, mayonnaise mixer, or bowl
and rotary beater may be used for the purpose. To any quantity
of butter heated until slightly soft add equal quantity of
milk, place in the churn, add one teaspoon salt for each one
pound of butter used. Blend thoroughly in churn, mayonnaise
mixer, or in bowl with rotary beater until of even consistency.
Place in refrigerator to harden. Vegetable coloring, such as
comes with margarine or may be purchased separately, may be
added if a deeper yellow color is desired.

B.

Soak gelatine in one-half cup of the milk. When softened,
dissolve over hot water. Let butter stand in warm place, until
soft. Add gelatine mixture, milk and salt and beat with Dover
beater until thoroughly mixed (about 15 minutes). Vegetable
coloring such as comes with margarine may be added if desired.
Do not put on ice.

C.

Soak gelatine in one-half cup of the milk. When softened,
dissolve over hot water. Let butter stand in warm place, until
soft. Add gelatine mixture, peanut butter, milk and salt and
beat with rotary egg beater until thoroughly blended (about 15
minutes). Vegetable coloring such as comes with margarine may
be added if desired. Put in cool place to harden but do not put
on ice as the gelatine would cause the mixture to flake. It is
preferable to make up this mixture enough for one day at a time
only.

D. To 1 pound of butter or butter substitute add one cup
peanut butter. Blend thoroughly with wooden spoon or butter
paddle; this may be used in place of butter as a new and
delightful variation.

E. To 1 pound softened butter add 1 pound softened butter
substitute (oleomargarine, nut margarine, vegetable margarine)
or hydrogenated fat. Blend thoroughly with butter paddle or
wooden spoon and use as butter.

SUGGESTIONS FOR PASTRY

Whole wheat makes a more tasty crust than bread flour and
all rye pastry has even better flavor than wheat flour pastry.
Half wheat or rye and the other half cornmeal (white or yellow)
makes an excellent pastry for meat or fish pie. If cornmeal is
added, use this recipe:

CORNMEAL PASTRY FOR MEAT OR FISH

Sift dry ingredients. Cut in fat. Add water and roll out on
well floured board.

PASTRY MADE WITH DRIPPING

Well made, digestible pastry should have a minimum of fat to
make a crisp flaky crust. It should be crisp, not brittle;
firm, not crumbly. Pastry may be made in large amounts, kept in
refrigerator for several days and used as needed. Roll out only
enough for one crust at a time as the less pastry is handled,
the better.

PLAIN PASTRY

Mix flour and salt. Cut in fat and add just enough cold or
ice water to make the mixture into a stiff dough. Roll out.
This recipe makes one crust.

MEAT OR FISH PIE CRUST

Sift dry ingredients. Cut in fat if solid, or add if liquid.
Stir in meat stock or milk to make a soft dough. Place on top
of meat or fish with gravy in greased baking dish and bake 30
to 40 minutes in moderately hot
oven.

VARIOUS USES FOR LEFTOVER FATS

CREOLE RICE

Wash rice and soak in water 30 minutes. Melt fat, add dry
ingredients and gradually the tomatoes. Stir in rice and other
ingredients, also the water in which rice was soaked. Cook
slowly one-half hour or until rice is tender.

POTATOES ESPAGNOLE

Melt drippings. Add onion and cook until slightly brown. Add
other seasonings and water. Pour over potatoes. Let cook slowly
in oven until potatoes are tender, about 30 minutes.

DUMPLINGS

Sift dry ingredients. Cut in fat. Gradually add liquid to
make a soft dough. Roll out, place on greased pan and steam 20
minutes, or drop into stew and cook covered 30 minutes. Serve
at once.

POTATO SALAD

Mix drippings, salt, pepper, vinegar and cayenne. Add to the
potatoes and mix thoroughly. Chill and serve. Cold cooked
potatoes may be used, but the flavor is better if mixed while
potatoes are hot.

SOAP

To lye add water—using enamel or agate utensil. When
cool add the fat which has been heated until liquid. Stir until
of consistency of honey (about 20 minutes). Two tablespoons
ammonia or two tablespoons borax may be added for a whiter
soap. If stirred thoroughly this soap will
float.

The illustration shows various forms of food
waste—the discarded outside leaves of lettuce and
cabbage, apple cores and parings, stale bread and
drippings.

SAVE FOOD

Reasons Why Our Government Asks Us Not to Waste Food,
with Practical Recipes on the Use of Leftovers

Elimination of food waste is to-day a patriotic service. It
is also a most effective method of solving our food problem.
This country, like all the powers at war, will undoubtedly be
called upon to face increasing prices so long as the war
continues, and waste in any form is not only needless
squandering of the family income, but failure in devotion to a
great cause.

Food waste is due to poor selection of raw materials, to
careless storage and heedless preparation, to bad cooking, to
injudicious serving, and to the overflowing garbage pail.

To select food in such a way as will eliminate waste and at
the same time insure the best possible return for money spent,
the housekeeper must purchase for nutriment rather than to
please her own or the family palate.

When eggs are sixty and seventy cents a dozen their price is
out of all proportion to their food value. Tomatoes
[pg 84] at five or ten cents apiece
in winter do not supply sufficient nutriment to warrant
their cost, nor does capon at forty-five cents a pound
nourish the body any better than the fricassee fowl at
twenty-eight cents. In order to prevent such costly
purchasing, a knowledge of food values is necessary. The
simplest and easiest way to plan food values is to divide
the common food materials into five main groups and see that
each of these groups appear in each day’s menu.

GROUP 1.—Foods depended on for mineral matters,
vegetable acids, and body-regulating substances.

FRUITS

VEGETABLES

GROUP 2.—Foods depended on for protein.

GROUP 3.—Foods depended on for starch.

GROUP 4.—Foods depended on for sugar.

GROUP 5.—Foods depended on for fat.

If from each of these groups the housekeeper, when buying,
chooses the lowest-cost food, she will provide the necessary
nutriment for the least expenditure of money. In war time such
marketing is essential.

Other causes of waste in food purchasing may be enumerated
as follows: Ordering by telephone. This permits the butcher or
grocer, who has no time to make selection of foods, to send
what comes ready to hand; whereas if the housekeeper did her
own selecting, she could take advantage of special prices or
“leaders”—food sold at cost or nearly cost to attract
patronage.

Buying out-of-season foods also makes marketing costly.
Through lack of knowledge concerning the periods at which
certain fruits and vegetables are seasonable, and therefore
cheaper and in best flavor, housekeepers frequently pay
exorbitant prices for poor flavored, inferior products.

Buying in localities where high rental and neighborhood
standards compel the shopkeeper to charge high prices, the
consumer pays not only for the rent and the plate glass
windows, but for display of out-of-season delicacies, game and
luxury-foods. Markets should be selected where food in season
is sold; where cleanliness and careful attention prevail rather
than showy display.

Many a dollar is foolishly spent for delicatessen foods. The
retail cost of ready prepared foods includes a fraction of the
salary of the cook and the fuel, as well as the regular
percentage of profit. The food, also, is not so nourishing or
flavorsome as if freshly cooked in the home kitchen.

Buying perishable foods in larger quantities than can be
used immediately. Too frequently meats, fish, eggs, vegetables,
milk and cream are purchased in quantities larger than needed
for immediate consumption, and lack of knowledge of use of
left-overs causes what is not eaten to be discarded.

Buying non-perishable foods in small quantities instead of
in bulk. Food costs on an average 50 to 75 per cent. more when
purchased in small quantities. Select a grocer who keeps his
goods in sanitary condition and who will sell in bulk; then do
your purchasing from him on a large scale and extend the
sanitary care to your own storeroom.

Buying foods high in price but low in food value. Asparagus,
canned or fresh, is not as nourishing, for instance, as canned
corn or beans. Strawberries out of season do not compare with
dates, figs or raisins which are to be had at all times.

Buying without planning menus. By this carelessness foods
are often purchased which do not combine well, and therefore do
not appeal to the appetite, and so are wasted. Unplanned meals
also lead to an unconscious extravagance in buying and an
unnecessary accumulation of left-overs.

Buying foreign brands when domestic brands are cheaper and
often better.

Leaving the trimmings from meats and poultry at the
[pg 87] butcher’s. Bring these home
and fry out the fatty portions for dripping; use all other
parts for the stock pot.

Having purchased for nutriment and in sufficiently large
quantities to secure bulk rates, careful storage is the next
step in the prevention of waste. Flour, cereals and meals
become wormy if they are not kept in clean, covered utensils
and in a cool place. Milk becomes sour, especially in summer.
This can be prevented by scalding it as soon as received,
cooling quickly, and storing in a cold place in covered,
well-scalded receptacles. Sour milk should not be thrown out.
It is good in biscuits, gingerbread, salad dressings, cottage
cheese, pancakes or waffles, and bread making.

Meats should not be left in their wrappings. Much juice
soaks into the paper, which causes a loss of flavor and
nutriment. Store all meat in a cool place and do not let flies
come in contact with it.

Bread often molds, especially in warm, moist weather. Trim
off moldy spots and heat through. Keep the bread box sweet by
scalding and sunning once a week.

Cheese molds. Keep in a cool, dry place. If it becomes too
dry for table use, grate for sauces or use in scalloped
dishes.

Winter vegetables wilt and dry out. Store in a cool place.
If cellar space permits, place in box of sand, sawdust or
garden earth.

Potatoes and onions sprout. Cut off the sprouts as soon as
they appear and use for soup. Soak, before using, vegetables
which have sprouted.

Fruits must be stored carefully so as to keep the skins
unbroken. Broken spots in the skin cause rapid decay. Do not
permit good fruit to remain in contact with specked or rotted
fruit. Stored fruit should be looked over frequently and all
specked or rotted fruit removed.
[pg 88] Sweet potatoes are an
exception. Picking over, aggravates the trouble. See that
these vegetables are carefully handled at all times; if rot
develops, remove only those that can be reached without
danger of bruising the sound roots. Sweet potatoes may also
be stored like fruit by spreading over a large surface and
separating the tubers so that they do not touch each
other.

Berries should be picked over as soon as received and spread
on a platter or a large surface to prevent crushing and to
allow room for circulation of air.

Lettuce and greens wilt. Wash carefully as soon as received
and use the coarse leaves for soup. Shake the water from the
crisp portions and store in a paper bag in a cold
refrigerator.

Lemons when cut often grow moldy before they are used. When
lemons are spoiling, squeeze out the juice, make a syrup of one
cup of sugar and one cup of water, boil ten minutes and add
lemon juice in any amount up to one cup. Bring to boiling point
and bottle for future use. This bottled juice may be used for
puddings, beverages, etc. If only a small amount of juice is
needed, prick one end of a lemon with a fork. Squeeze out the
amount needed and store the lemon in the ice-box.

When we come to waste caused by careless preparation we may
be reminded of the miracle of the loaves and fishes—how
all the guests were fed and then twelve baskets were gathered
up. Often after preparation that which is gathered up to be
thrown away is as large in quantity and as high in food value
as the portions used.

Vegetables are wasted in preparation by too thick paring,
the discarding of coarse leaves such as are found on lettuce,
cabbage and cauliflower, discarding wilted parts which can be
saved by soaking, throwing away tips and roots of celery and
the roots and ends of spinach and dandelions. All these waste
products can be cooked [pg 89] tender, rubbed through a
sieve and used with stock for vegetable soup, or with
skimmed milk for cream soup. Such products are being
conserved by the enemy, even to the onion skin, which is
ground into bread-making material.

Throwing away the water in which vegetables have been cooked
wastes their characteristic and valuable element—the
mineral salts. Cooking them so much that they become watery;
under-cooking so that they are hard and indigestible; cooking
more than is required for a meal; failing to use left-over
portions promptly as an entree or for cream soups or scalloped
dishes—all these things mean an appalling waste of
valuable food material. Good food material is also lost when
the water in which rice or macaroni or other starchy food has
been boiled is poured down the kitchen sink. Such water should
be used for soup making.

Fruits are wasted by throwing away the cores and skins,
which can be used for making sauces, jams and jellies, the
latter being sweetened with corn syrup instead of sugar.

Rhubarb is wasted by removing the pink skin from young
rhubarb, which should be retained to add flavor and
color-attractiveness to the dish.

Raw food in quantity is frequently left in the mixing bowl,
while by the use of a good flexible knife or spatula every
particle can be saved. A large palette knife is as good in the
kitchen as in the studio.

The next step in food preparation is cooking, and tons of
valuable material are wasted through ignorance of the
principles of cooking.

Bad cooking, which means under-cooking, over-cooking or
flavorless cooking, renders food inedible, and inedible food
contributes to world shortage.
[pg 90] Fats are wasted in cooking by
being burned and by not being carefully utilized as dripping
and shortening. The water in which salt meat, fresh meat, or
poultry has been boiled should be allowed to cool and the
fat removed before soup is made of it. Such fat can be used,
first of all, in cooking, and then any inedible portions can
be used in soap making.

Tough odds and ends of meat not sightly enough to appear on
the table are often wasted. They can be transformed by long
cooking into savory stews, ragouts, croquettes and hashes,
whereas, if carelessly and insufficiently cooked, they are
unpalatable and indigestible. Scraps of left-over cooked meat
should be ground in the food-chopper and made into appetizing
meat balls, hashes or sandwich paste. If you happen to have a
soft cooked egg left over, boil it hard at once. It can be used
for garnishes, sauces, salads or sandwich paste.

Use all bits of bread, that cannot be used as toast, in
puddings, croquettes, scalloped dishes or to thicken soup.

Don’t throw away cold muffins and fancy breads. Split and
toast them for next day’s breakfast.

Foods that survive the earlier forms of waste are often lost
at table by the serving of portions of like size to all members
of the family. The individual food requirements differ
according to age, sex, vocation and state of health. Each
should be considered before the food is served, then there will
be no waste on the plates when the meal is over. The following
table, showing the daily requirement of calories for men and
women in various lines of work, illustrates this
point:

Although the serving of food should be carefully planned so
as to prevent waste, care should be taken that growing children
have ample food. It is a mistake to suppose that a growing
child can be nourished on less than a sedentary adult. A boy of
fourteen who wants to eat more than his father probably needs
all that he asks for. We must not save on the children; but it
will be well to give them plain food for the most part, which
will not tempt them to overeat, and tactfully combat
pernickety, overfastidious likes and dislikes.

The United States Food Administration is preaching the
gospel of the clean plate, and this can be accomplished by
serving smaller portions, insisting that all food accepted be
eaten; by keeping down bread waste, cutting the bread at the
table a slice at a time as needed; by cooking only sufficient
to supply moderately the number to be fed, and no more. It is a
false idea of good providing that platters must leave the table
with a generous left-over. Waste of cooked food is a serious
item in household economy, and no matter how skillfully
leftovers are utilized, it is always less expensive and more
appetizing to provide fresh-cooked foods at each meal.

One would think that with the various uses to which all
kinds of foodstuffs may be put that there would be little left
for the yawning garbage pail. But the Secretary of the United
States Department of Agriculture is responsible for the
statement that $750,000,000 worth of
[pg 92] food has been wasted annually
in the American kitchen. Undoubtedly a large part of this
wastefulness was due to ignorance on the part of the
housewife, and the rest of it to the lack of co-operation on
the part of the employees who have handled the food but not
paid the bills.

According to a well-known domestic scientist, the only
things which should find their way to the garbage pail are:

If more than this is now thrown away, you are wasting the
family income and not fulfilling your part in the great world
struggle. Your government says that it is your business to know
what food your family needs to be efficient; that you must
learn how to make the most of the foods you buy; that it is
your duty to learn the nature and uses of various foods and to
get the greatest possible nourishment out of every pound of
food that comes to your home.

The art of utilizing left-overs is an important factor in
this prevention of waste. The thrifty have always known it. The
careless have always ignored it. But now as a measure of home
economy as well as a patriotic service, the left-over must be
handled intelligently.

The following recipes show how to make appetizing dishes
from products that heretofore in many homes have found their
way to the extravagant
pail.

In these recipes, sauces are prominent because they are of
great value in making foods of neutral flavor, especially the
starchy winter vegetables, and rice, macaroni and hominy, as
attractive as they are nutritious; salads are included, since
these serve to combine odds and ends of meats and vegetables;
gelatine dishes are provided because gelatine serves as a
binder for all kinds of leftovers and is an extremely practical
way of making the most rigid saving acceptable; desserts made
of crumbs of bread and cake, or left-over cereals, are among
the major economies if they are worked out in such a way that
they do not involve the extravagant use of other foodstuffs.
All the recipes in this economy cook-book have been
thoughtfully adapted to the conditions of the time, and will
show the practical housekeeper how to supply wholesome,
flavorsome food for the least cost.

SAUCES MAKE LEFTOVERS ATTRACTIVE

WHITE SAUCE

Melt fat. Add dry ingredients and a little of the milk.
Bring to boiling point. Continue adding milk a little at a time
until all is added. Serve with vegetables, fish, eggs,
meats.

WHITE SAUCE WITH CHEESE

Excellent to serve with macaroni, hominy or vegetables.

WHITE SAUCE WITH SHRIMPS

Serve on toast, or with starchy
vegetables.

WHITE SAUCE WITH HORSERADISH AND PIMENTO

Serve with boiled beef, hot or cold, or with cold roast
beef.

WHITE SAUCE WITH EGG

Excellent for spinach and vegetables, or fish.

BROWN SAUCE

Melt fat until brown. Add flour. Heat until brown. Add
liquid gradually, letting come to boiling point each time
before adding more liquid. When all is added, 1 teaspoon
kitchen bouquet may be added if darker color is desired.

BROWN SAUCE WITH OLIVES

Make brown sauce as given in foregoing recipe, then while it
is hot stir in the chopped olives, and serve.

BROWN SAUCE WITH PEANUTS

A good sauce to serve with rice, macaroni, hominy or other
starchy foods. It supplies almost a meat flavor to these rather
insipid foods.

MUSHROOM SAUCE

Add mushrooms to fat and flour before adding liquid. If
fresh mushrooms are used, cook for two or three minutes after
adding liquid.

VEGETABLE SAUCES

Vegetable stock is the water in which any vegetable is
cooked. Make as white sauce.

DRAWN BUTTER SAUCE

Make as white sauce, reserving 2 tablespoons of the fat to
add just before serving.

TOMATO SAUCE

Melt fat; add dry ingredients and gradually the liquid,
letting sauce come to boiling point each time before adding
more liquid.

FRUIT SAUCE FOR PUDDING

Mix thoroughly. Let chill and serve with steamed or baked
pudding.

COCOANUT SAUCE

Mix ingredients. Bring to boiling point over direct fire.
Cook over hot water 20 minutes. Use with leftover stale cake,
baked or steamed puddings. If canned cocoanut containing milk
is used, plain milk may be
omitted.

MOLASSES SAUCE

Mix together. Bring to boiling point and serve with any
pudding.

FRENCH SAUCE

Beat egg light. Pour on gradually the hot corn syrup and
water, beating egg with eggbeater. Add cream and vanilla. Serve
at once.

SPICE SAUCE

Mix corn syrup and spices. Add beaten yolks and milk. Cook
over hot water until thick. Add vanilla and beaten whites.
Serve hot or cold.

MAPLE SPICE SAUCE

Cream fat, sugar and spices. Add beaten yolks and milk. Cook
in double boiler until thick. Add vanilla and beaten whites.
Serve hot or cold.

TOMATO SAUCE WITH CHEESE

Add cheese while sauce is hot and just before serving. Do
not boil sauce after adding cheese.

MEXICAN SAUCE

To one cup tomato sauce, add

HARD SAUCE

Cream all together. This method reduces the necessary sugar
two-thirds.

LEMON OR ORANGE SAUCE

Mix ingredients. Bring to boiling point and serve.

CRANBERRY SAUCE WITH RAISINS

Cook cranberries in water until they are soft and the water
is almost entirely absorbed. Add other ingredients and cook
about 20 minutes slowly until thick enough to use as sauce.

THE USE OF GELATINE IN COMBINING LEFTOVERS

LEFTOVER FRUIT MOLD

Let stand until gelatine is soft. Add 1 pint boiling water,
or fruit juice from canned fruit.

Stir until gelatine is dissolved. Add 1 cup leftover fruit.
Place in mold which has been dipped in cold water. Stir
occasionally while hardening so fruit does not settle to the
bottom. Or a little gelatine may be poured in mold and allowed
to grow almost hard; then some fruit arranged on it and more
gelatine poured in. Repeat until mold is filled; then chill,
and turn out
carefully.

MOLDED VEGETABLE SALAD

Soften gelatine in the cold water. Add other ingredients and
chill. Stir once or twice while chilling so vegetables do not
settle to the bottom.

MOLDED MEAT OR FISH LOAF

Soften gelatine in cold water. Add other ingredients. Stir
until gelatine is dissolved. Pour into mold dipped into cold
water. Chill. Stir once or twice while hardening so meat does
not settle to the bottom. Serve with salad dressing.

RICE IMPERIAL

Chill and serve.

CREAM SALAD MOLD

Use any well-seasoned salad dressing. Soften the gelatine in
the cold water. Dissolve over boiling water. Add to salad
dressing. Add other ingredients well seasoned and chill.

CHEESE MOLD

Soften gelatine in the cold water. Dissolve over hot water.
Add all ingredients. Mix thoroughly and place in mold which has
been rinsed with cold water. When firm, serve as salad.

FRUIT SPONGE

Mix gelatine with milk. Add sugar. When it begins to
thicken, beat with rotary beater. Add vanilla and fruit. Fold
in egg whites and turn into mold. Apple sauce, strawberries,
rhubarb, pineapple or raspberries may be used.

ORIENTAL SALAD

Soften gelatine in 2 tablespoons cold water, then dissolve
in the boiling water, but do not cook after gelatine is put in.
Add all other ingredients. Mold and chill. Serve with cooked or
mayonnaise salad dressing, plain or on lettuce leaves.

SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS

MIXED VEGETABLE SALAD

Make a French dressing of

Mix dressing thoroughly and pour over the vegetables. If
vegetables are kept in different bowls instead of mixed
together, the flavor of the salad is improved. Any vegetable
may be used in this way. Let stand 30 minutes. When ready to
serve, place each portion in a nest made of two lettuce leaves
or other salad, green. If desired, cooked dressing may be mixed
with the vegetable in place of French dressing, or may be
served with it.

EGYPTIAN SALAD

Mix ingredients thoroughly and let stand 30 minutes to blend
flavor thoroughly.

CABBAGE, PEANUT AND APPLE SALAD

Mix ingredients and serve with French dressing. This salad
looks very appetizing when served in cups made of hollowed out
red apples, the pulp removed being used in the salad.

CHEESE SALAD

Blend all ingredients thoroughly. Shape as desired and
chill. Serve with French dressing. (If American cheese is used,
grate or cut fine.)

FRUIT SALAD

Left-over small portions of fruits may be blended in almost
any combination to form a salad. Plain French dressing or
French dressing made with fruit juice in place of vinegar, or
cooked dressing or mayonnaise may be combined with the fruit.
Bananas combine well with any other fruit and, being the least
expensive fruit, may be used as the basis of fruit salads.

MANDALAY SALAD

Mix with dressing made of

Mix all ingredients; serve cold, either plain, on lettuce
leaves, or in nests made of cabbage or
celery.

POTATO SALAD

If mixed while cooked dressing is hot, then chilled, the
flavor is much improved.

Left-over mashed potatoes may be combined with cooked corn
and green pepper for a delicious salad.

MEAT OR FISH SALAD

Mix ingredients thoroughly and serve. If one-quarter cup of
French dressing is mixed with meat or fish, 30 minutes before
adding other ingredients, the flavor is much improved.

CAULIFLOWER SALAD

Blend ingredients thoroughly and serve. Cauliflower which
has been creamed or scalloped may be used, if sauce is
carefully rinsed from the vegetable.

CARROT SALAD

Grind raw carrot in food chopper. Make French dressing with
chicken fat instead of oil. Mix ingredients and serve.

HINDU SALAD

Mix dry ingredients, add egg and blend thoroughly. Add
melted fat, milk and vinegar. Cook over hot water until thick
as custard. Soften gelatine in cold water. Add to the hot
dressing. When dissolved add rice and olives, place in mold and
chill. Serve plain or with ½ cup French
dressing.

THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL

DATE CRUMB PUDDING

Let stand until milk is absorbed, then add

Mix ingredients. Bake 40 minutes in moderately hot oven.
This pudding is so well flavored that it does not really
require a sauce, but if one is desired the molasses sauce on
page *86, or the hard or lemon sauce on page *87 will be found
to suit.

FIG PUDDING

Cream suet; add figs, apple and corn syrup. Pour milk over
bread. Add yolks, beaten. Combine. Add flour and egg whites.
Steam 4 hours.

FRUIT TAPIOCA

Soak tapioca in the water over night. Add the other
ingredients except the fruit and cook over hot water until the
tapioca is clear. Add fruit and 1 teaspoon vanilla and
chill.

RICE FRUIT CUSTARD

Cook rice with milk in double boiler 30 minutes. Add other
ingredients and cook 10 minutes. Chill and
serve.

NUT AND FRUIT PUDDING

Pour scalded milk over breadcrumbs. Beat eggs. Add other
ingredients. Bake 25 to 35 minutes in moderate oven.

CHOCOLATE BREAD PUDDING

Use whites for meringue with 2 tablespoons corn syrup.

CAKE CROQUETTES

Soak 1 hour; heat and add

Chill, shape, roll in eggs and crumbs and brown in frying
pan. Serve with hard sauce.

CEREAL FRUIT PUDDING

Mix ingredients. Bake 30 to 40 minutes in moderately hot
oven.

SCALLOPED FISH

Melt fat, add dry ingredients and gradually the liquid to
make a smooth sauce. Add onion juice, lemon juice, parsley and
fish. Mix [pg 104] with crumbs 2 tablespoons
fat. Place crumbs on top. Bake in greased pan 25
minutes.

SPANISH CASSEROLE

Add rice to tomatoes. Add seasoning and meat, browned. Bake
in casserole about 2 hours.

PEANUT LOAF

Add bread to milk; add seasoning, beaten eggs, baking
powder, and peanuts. Pour into greased, lined baking tin. Bake
in moderate oven 40 minutes.

CHEESE ENTREE

Mix ingredients thoroughly. Bake in greased dish 30
minutes.

BEAN LOAF

Shape into loaf. Bake 25 minutes. Serve with tomato
sauce.

ROYAL FRENCH TOAST

Use leftover bread as French toast by dipping in mixture
of

Then brown in frying pan in small amount of fat. Spread with
marmalade, jelly, cocoanut, or preserves and serve as
dessert.

DRIED FRUIT PUDDING

Mix ingredients. Place in greased baking dish and bake 30
minutes in moderately hot oven.

CHEESE SAUCE ON BREAD

Make as white sauce and add cheese. Pour over bread, sliced
and toasted. Bake in moderate oven.

SURPRISE CEREAL

Mix thoroughly and place in moderately hot oven for 20
minutes, stirring frequently. Remove and serve as breakfast
food. Very inexpensive and delicious. Graham, corn or oatmeal
bread is best for this purpose, but any bread may be used.

SURPRISE CROQUETTES

Shape as croquettes and bake in oven or pan-broil. Serve
with tart jelly.

CHEESE STRAWS

Make into dough; roll ¼ inch thick. Cut into strips 6 inches
long and ½ inch wide. Place on baking sheet.
Bake 20 minutes in moderate oven. Serve with soup, salad,
or pastry.

SOUPS UTILIZE LEFTOVERS

In nearly every case when meat is purchased, some bone is
paid for. Too frequently this is either left at the market or
thrown away in the home. Bones, gristle, tough ends, head and
feet of chickens, head, fins and bones of fish, etc., should be
utilized for making soup.

If a meat or fish chowder with plenty of vegetable
accompaniment is served, no other meat is required for the
usual home meal.

If a cream of dried or fresh vegetables, or a meat stock
soup with plenty of vegetables or cereal content, is served,
the amount of meat eaten with the main course of the meal will
be materially lessened.

Soups may be a most economical method of using water in
which meat, fish or vegetables have been cooked; also of
utilizing small portions of leftover meats, fish, vegetables or
cereal.

Cream soups are made by cooking vegetables or cereal, then
utilizing the water in which they are cooked as part of the
liquid for the soup. Outer parts or wilted parts of vegetables
may be utilized for soups instead of being discarded. Water in
which ham or mutton has been boiled makes an excellent basis
for dried or fresh vegetable soups. In fact, soup can be made
from all kinds of leftovers—the variety and kind make
little difference so long as the mixture is allowed to simmer
for several hours and is properly seasoned.

CREAM SOUP

Melt fat, add dry ingredients and, gradually, liquid. When
at boiling point, add vegetables or cereal and serve.

MEAT STOCK

Leftover bits of meat, bone, or gristle may be used alone or
with some fresh meat and bone from shin or neck.

To each 1 lb. of meat and bone, add 1 qt. cold water. Let
stand 1 hour. Cover and bring slowly to boiling point and
simmer 2 to 3 hours. Remove bones and meat. Let stand until
cold. Skim off fat. Add vegetables cut in small pieces, season
as desired and cook until vegetables are tender. Leftover
cereals, as barley, oatmeal, etc., vegetables, macaroni,
tapioca, sago, etc., etc., may be added for increased food
value.

TOMATO GUMBO SOUP

Soak bones and gristle in the cold water 1 hour. Then boil
slowly 1 hour, in same water. Strain out the bones and gristle
and add other ingredients to the liquor. Boil this mixture
slowly ¾ hour and serve.

LEGUME SOUP

Wash and soak dried legume over night. In morning drain, add
water, ham bone or sausage and cook very slowly until tender.
Add other ingredients, cook ½ hour and serve.

VEGETABLE SOUP

Heat onion, pepper, salt, bayleaf and peppercorns with
tomatoes for 20 minutes. Strain. To juice and pulp add other
ingredients and cook slowly 1 hour. Add parsley just before
serving.

CREAM OF CARROT SOUP

Cook the carrots in the water until tender. Melt the fat,
add dry ingredients, add gradually the 1 cup water in which the
carrots were cooked and the milk. When at boiling point, serve
with a little grated [pg 108] raw carrot sprinkled over
top of soup. Any vegetable, raw or cooked, may be used in
the same way, as cauliflower, cabbage, peas, turnips,
etc.

SALMON CHOWDER

Melt fat, add dry ingredients and gradually the liquid. When
at boiling point, add parsley and serve.

CHEESE CREAM SOUP

Melt fat, add dry ingredients and gradually the liquid. When
at boiling point and just ready to serve add cheese. Any kind
of cheese may be used for this purpose.

BEAN SOUP

Soak beans over night, drain. Place in 1 quart of fresh cold
water and cook until very tender. Add other ingredients and
bring to boiling point. Slice thin, hard cooked egg and lemon
from which seeds have been removed and serve with each portion.
Do not remove lemon rind as this gives a piquant flavor.

POTATO AND CHEESE SOUP

Dice potatoes and cook slowly until very tender. Rub through
strainer, using potato and 2 cups of the water. Melt fat, add
dry ingredients and gradually the liquids and onion juice. When
ready to serve, sprinkle parsley and cheese over
top.

ALL-IN-ONE-DISH MEALS

NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO
COMPLETE A WELL-BALANCED MENU

LENTILS WITH RICE AND TOMATOES

Soak lentils over night; drain; add one quart fresh water
and one teaspoon of salt. Cook slowly until tender. Add other
ingredients. Steam or bake for 45 minutes.

RICE, TOMATOES, GREEN PEPPER AND BEEF

Mix all ingredients. Bake in greased dish slowly for one
hour.

HOMINY AND CURRIED MUTTON WITH BEETS

Mix all ingredients thoroughly. Bake in covered casserole
slowly for one hour. Mutton should be cut in about one-inch
pieces.

TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED
PEPPERS

To cornmeal add one-half cup of cold water. Boil three cups
of water and add cornmeal. Boil five minutes. Add other
ingredients. Cook in greased baking dish for one
hour.

BAKED SOY BEANS WITH GREENS AND TOMATO

Soak beans over night; drain. Cover with fresh water and the
soda and boil, until skins break, but do not let beans become
broken. Cut rind from salt pork and cut into six or eight
pieces. To 1 cup of boiling water add the cayenne, salt,
molasses, mustard and tomatoes. In bottom of bean pot place the
onion and a piece of salt pork. Add beans. Pour over this the
seasonings. Cover the beans with boiling water. Bake three
hours covered. Uncover, put spinach to which has been added 1
teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon
of pepper, on top. Bake 30 minutes and serve.

CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH

One cup of kidney beans, soak over night; drain. Cover with
fresh water. Add 2 teaspoons of salt, cook in small amount of
water until tender. Force through colander. Measure
1½ cups and add one-quarter pound
salt pork chopped fine, 1 teaspoon Worcestershire sauce,
1 cup of water or meat stock or gravy.

Place half of mixture in greased baking dish. Cover with two
cups of spinach, to which has been added one-quarter cup of
vinegar, 2 tablespoons of fat and one-half teaspoon of salt.
Cover with other half of bean mixture. Bake 20 minutes.

SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE
SAUCE

Cook macaroni until tender in one quart of boiling water and
one teaspoon of salt; drain. Melt fat, add flour, salt and
cayenne. Gradually add tomatoes and when at boiling point
remove from fire, add cheese and peas. Place macaroni in
greased baking dish, pour sauce over it and bake 30
minutes.

CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE

Melt fat until brown. Add flour and seasonings. Heat until
brown. Add milk gradually. When at boiling point add other
ingredients. Place in baking dish and bake 45 minutes.

FISH AND VEGETABLE CHOWDER

Cut fish into small pieces. Cover bones, fins and head with
cold water. Simmer 15 minutes; strain. Cook onion and salt pork
until brown. In kettle place layers of fish and mixed
vegetables. To water in which bones, etc., have been cooked,
add the seasonings. Mix all ingredients. Cook forty minutes,
slowly, covered.

SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES

Pour 1 cup of boiling water and one-half cup of boiling milk
over fish. Let stand one-half hour, pour off liquid. Place fish
in baking dish. Place samp on fish. Mix other ingredients and
pour on top. Cover and bake three-quarters of an hour.

CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN
SAUCE

Blend flour with 2 tablespoons cold water. Dissolve bouillon
cubes in the boiling water. Mix all ingredients. Place in
casserole and bake 45 minutes or until spaghetti is
tender.

LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND
OLIVES

Mix all. Place in a greased dish. Bake 30 minutes. Then pour
over top a sauce made by melting 2 tablespoons of fat, adding 2
tablespoons flour, one-half teaspoon of salt and one-eighth
teaspoon cayenne. Then add 1 cup of milk gradually. When at
boiling point add 3 tablespoons of chopped olives. Pour this
sauce over the roast and bake 20 minutes. Serve at once.

CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH

Mix cornmeal with one-half cup of cold water. Add to the
boiling water. Boil five minutes. In greased baking dish place
fish which has been soaked over night. Place pimento on fish.
Place cornmeal on pimento. To tomatoes add seasonings and pour
over all. Bake slowly 45 minutes.

CURRIED VEGETABLES

One-half cup dried peas, beans or lentils, soaked over night
and cooked until tender.

Melt the fat. Add the seasoning; gradually the liquid. Add
the vegetables. Cook 20 minutes. Serve very hot. This is an
especially good way of adding the necessary flavor to
lentils.

WHEATLESS DAY MENUS

1

BREAKFAST

LUNCHEON OR SUPPER

DINNER

2

BREAKFAST

LUNCHEON OR SUPPER

DINNER

3

BREAKFAST

LUNCHEON OR SUPPER

DINNER

4

BREAKFAST

LUNCHEON OR SUPPER

DINNER

5

BREAKFAST

LUNCHEON OR SUPPER

DINNER

MEATLESS DAY MENUS

1

BREAKFAST

LUNCHEON OR SUPPER

DINNER

2

BREAKFAST

LUNCHEON OR SUPPER

DINNER

3

BREAKFAST

LUNCHEON OR SUPPER

DINNER

MEAT SUBSTITUTE DINNERS

VEGETABLE DINNERS

SAVE AND SERVE

TO SAVE BREAD. Serve bread or rolls made from corn,
rye or from coarse flours. Use breakfast foods and hot cakes,
composed of corn, oatmeal, buckwheat, rice or hominy. Serve no
toast as garniture or under meat. Serve war breads. Use every
part of the bread, either fresh or stale, for puddings and
toast; or dried and sifted for baked croquettes; or use to
extend flour in the making of muffins and drop cakes.

TO SAVE MEAT. Use more chicken, hare, rabbits, duck,
goose, lobster, oysters, clams and egg and cheese dishes of all
kinds. Use less beef, mutton, and pork and serve smaller
portions at table of these meats. Have fewer of these items on
the menu. Provide more entrees and made-over dishes in which a
smaller quantity of meat is extended by the use of potatoes,
rice, hominy, etc. Use beans, as they contain nearly the same
nutritive value as meat. Serve bacon only as a dish and not as
a garniture, and this way not more than once a week. Use
cheese, dried vegetables and nuts. Use fish and meat chowders.
Use meat extension dishes. Serve vegetable dinners.

TO SAVE SUGAR. Use less candy and sweet drinks. Use
honey, maple sugar, corn syrup, molasses and dark syrups with
hot cakes and waffles and in all cooking, in order to save
butter and sugar. Use all classes of fruit preserves, jam,
marmalades and jellies. Do not frost or ice cakes. Serve dried
fruits with cereals, and no sugar is
needed.

TO SAVE FATS. Serve as few fried dishes as possible,
so as to save both butter and lard, and in any event use
vegetable oils for frying—that is, olive oil, corn oil,
cottonseed oil, vegetable oil compounds, etc. Trim all coarse
fats from meats before cooking and use the waste fats for
shortening and for soap. We are short of soap fats as our
supplies of tropical oils used for soap-making are reduced. Do
not waste soap. Save fat from soup stock and from boiled meats.
Use butter substitutes where possible.

TO SAVE MILK. Use it all. Buy whole milk and let
cream rise. Use this cream, and you secure your milk without
cost. Economize on milk and cream except for children. Serve
buttermilk. Serve cottage cheese regularly in varying forms. It
is especially nutritious. Use skimmed milk in cooking. A great
quantity of it goes to waste in this country. Use cheese
generally. The children must have milk whole, therefore reduce
the use of cream.

USE VEGETABLES. Use more vegetables and potatoes.
Make fruits and vegetables into salads and attractive dishes.
Feature vegetable dinners and salads of all kinds. Encourage
the use of cheese with salads. Make all types of salads from
vegetables. We have a great surplus of vegetables, and they can
be used by substituting them for staples so that the staples
most needed will be saved.

Make all kinds of vegetable soups, especially the cream
soups, in which the waste from staple vegetables, such as outer
leaves and wilted parts, can be utilized. These are wholesome
and nutritious and save
meat.