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Full text of "A book of original receipts"

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rUNKRYATIQN 
BOOK 



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"Save! Save! Save!" our Country's calling, 

"Save all foods, if you be true !" 
We will heed our Country's call, 
Save the wheat, the meat, and all, 

For our Allies, 
And old Glory, dear, for YOU. 



A Book of 

ORIGINAL RECEIPTS 

by 
KATHRYN ROMIG McMURRAY 



Lecturer and Demonstrator on 

Household Science Subjects for the 

Illinois Farmers' Institute 



A I'nirtir.il <;uid<> to Economical Cooking, 

emphasizing the Conservation of Time, 

Money and Foods especially Wheat, Meat, 

Sugars and Fats 



Page Two 



If'"!"*" 



881035 

ASTOR, LENOX 
TILDEN FOL 
T 1913 



COPYRIGHT, 1917, BY KATHRYN ROMIG McMURRAY 

LINCOLN, ILLINOIS 
ALL RIGHTS RESERVED 

PUBLISHED DECEMBER. 1917 



PREFACE 

Because of the scarcity of some foodstuffs, 
and the high price of all, it has become neces- 
sary for the housewife to so adjust the diet- 
ary habits of herself and family as to utilize 
the bulky, perishable, and local foods, releas- 
ing the concentrated ones for our soldiers 
and allies, and to practice more rigid econ- 
omy than she is fitted to do successfully, 
without specific directions. 

Hence, for the benefit of these loyal wo- 
men who earnestly desire to serve our coun- 
try by conserving our food, and at the same 
time to feed their families well, and in re- 
sponse to numerous requests, this little book 
of original receipts was published. 

It does not pretend to cover the whole 
range of cookery, but only to be a guide to 
patriotic, economical, good cooking. 

May it fill a real need, and may it be re- 
ceived in the spirit in which it was written. 

K. McM. 



Page Three 



GENERAL NOTES 

"Receipt" is preferable to "Recipe" accord- 
ing to the latest editions of the best diction- 
aries. 

Standard sized measuring cups, table- 
spoons, and teaspoons are used. All meas- 
urements are level. 



BREAD 

GENERAL DIRECTIONS FOR BREAD 
MAKING 

While satisfactory bread can be made with 
water, that made with whole milk, skim 
milk, or even half milk and half water will 
be a little more nutritious, more tender, bet- 
ter flavored, and creamier in color. 

When the liquid used is milk, or part milk, 
scald it and cool until lukewarm. When wa- 
ter is used, heat until lukewarm. To this 
warm liquid add the fat, syrup or sugar, and 
salt, then lightly break in the yeast, allowing 
to stand two or three minutes until yeast 
softens. Add the flour and knead until the 
dough is smooth and velvety, and does not 
stick to the fingers. 

When baking several loaves much time can 
be saved by weighing instead of measuring 
the flour. Place the pan or mixer containing 



Page Four 



liquid on scales and sift flour directly into it, 
avoiding the use of extra utensil. 

When using a bread-mixer all the flour 
should be added at once; when trying a new 
brand however, it is better to scant the meas- 
urement at first and add more later than to 
have the dough too stiff. But accurate ac- 
count should be kept of all flour used so that 
in after bakings it can all be added at one 
time. 

Dough mixed seven minutes in a bread- 
mixer will produce as fine a loaf as that 
kneaded forty-seven minutes by hand, altho 
the dough will not look as smooth when mix- 
ing is first finished. 

Do not grease the kneaded dough, as a 
kneaded surface will not mix well and often 
leaves a crack in the finished loaf, but cover 
the dough with a snugly fitting lid or plate to 
exclude the air. If the dough is covered only 
with a cloth, a heavy crust will be formed 
which will produce a dark streak wherever 
it is worked into the loaf. Do not place on a 



heated surface to rise. Remember always 
that a room that is comfortable for you is 
warm enough for your bread. 

When dough has doubled in bulk, pinch off 
piece size of loaf desired, lay in ungreased 
bread-pan, pressing well into corners and 
around edges so that center is a little higher 
than sides. 

Cover (this time a cloth may be used, for 
if crust is formed it will not spoil the crust 
of the baked loaf) , and let rise until doubled 
in bulk. Bake one hour, commencing with a 
temperature of about 350, increasing to 
about 400, and decreasing the last fifteen 
minutes of the hour. The bread should not 
begin to brown until it has been in the oven 
ten minutes. When baked remove from pan 
and place on bread cooler or crosswise on the 
pan until thoroughly cooled, then put, with- 
out cloth or paper, into clean bread box. 

Do not grease the crust upon removing 
from the oven. A greased crust will be soft 



Page Five 



and tough, while one that is not 
be deliciously crisp. 



Syrup has been used in most in- 

stead of sugar, but when sugar is plentiful it 
may be substituted for the syrup it" d. -sired. 

The fat preferred is ;i vegetable oil or fat. 
alt ho any kind may be used. 

Hard wheat t'.our should always be used 
for: .ghs. soft \vhea! for baking pow- 

der and soda mixtures, and for pastr 

"About" is used in flour measurements be- 
cause flours \ary so greatly that definite 
quantities cannot be specified. Enough 
should be used to make the dough just stiff 
enough to be handled without sticking to the 
fingers. If dough is of this consistency and 
well baked, it will not stick if baked in an 
ungreased pan. 



YEASTS 

Just as surely as the grade of corn har- 
vested depends upon the quality of the seed 
which was planted, so surely does the fin- 
ished loaf of bread depend upon the yeast 
used. Plant inferior seed and you reap in- 
ferior returns, whether it be corn or bread. 
Use an over-fermented yeast and it will pro- 
duce a sour-flavored broad. 

While many women assert they CAN make 
a sweet loaf with liquid yeast or one kept 
from one baking until the next the fact re- 
mains that they seldom do so. 

More satisfactory than liquid yeast is the 
commercial dry yeast. Mread made with it 
is perfectly sweet if properly handled. But 
the yeast plants in dry yeast are like seeds, 
requiring a long period of germination before 
showing any signs of growth ; hence a long 
time is necessary for baking with it. 

In compressed yeast the plants are in the 
condition of bulbs, commencing to grow im- 



Page Six 



mediately upon entering a growing medium. 
The time required for baking with it varies 
from six to twelve hours according to the 
quantity of yeast used. 

If you enjoy bread with an acid flavor, 
ranging from a mere suggestion of acidity 
to one that rivals that of salad itself, then 
use liquid yeast. 

If you want a loaf that is sweet and like- 
wise want something to occupy your mind 
and keep you about the house twenty-four 
hours use dry yeast. But if you want the best 
loaf that can be baked, and want to produce 
it with the least possible expenditure of 
those precious things called Energy and 
Time, use compressed yeast. 



GENERAL DIRECTIONS FOR 

MAKING BREAD WITH 

DRY YEAST 

For every cup of liquid called for in receipt 
use a quarter cake of yeast. Soak the re- 
quired quantity of yeast in a half cup warm 
water three hours. In the evening make a 
sponge with the liquid called for (deducting 
the half cup used for soaking the yeast) , the 
sugar, and half the flour, using the white 
flour; add the soaked yeast, beat vigorously 
and set to rise in a place free from drafts. 
In the morning add remaining ingredients, 
knead stiff, and finish according to "General 
Directions for Bread Making." 



NOTES 

When using compressed yeast, double or 
treble the quantity specified may be used 
if it is necessary to bake the bread quickly. 



Page Seven 



Water may be used instead of milk in all 
bread receipts. 

One cup of flour weighs four ounces. 

When directions are not given with receipt 
follow "General Directions for Bread Mak- 
ing" if using compressed yeast, and "General 
Directions for Making Bread with Dry 
Yeast" if using dry yeast. 

All receipts calling for 1 cup liquid make 
one loaf of bread. 

WATER BREAD 

(Four Loaves) 

4 cups water 2 tablespoons f.it 

2 tablespoons syrup I i.'a^po.ms .-.alt 
1 cake yeast \inmi l_ m; ..uri 

The fat may be omitted if desired, and the 
bread, while not quite so tender, will still be 
palatable and satisfactory. 

MILK BREAD 
(One Loaf) 



1 cup sweet milk 

2 teaspoons syrup 
% cake yeast 



1 teaspoon fat 
1 teaspoon salt 
About 3 cups flour 



MILK BREAD 
(Four Loaves) 



4 cups sweet milk 
_ tablespoons syrup 
ast 



4 teaspoons fat 
4 teaspoons salt 
About 1- rups flour 



\\llnl.i: WHEAT OR GRAHAM BREAD 



1 i-nji stt.-ft milk 1 rt-.i.-puon salt 

iblespoons sorKhum -S i Criiham 

or whole wln'al Hour 
n fat ' i -'Up rhoppoil pruiifs 

Scald milk, remove from stove and cool. 
A' M the sorghum, fat and salt, then lightly 
break in the yeast, allowing to stand until 
yeast rises to top of liquid. Put in the flour, 
and before mixing drop the prunes into it. 
Beat vigorously, cover, and let rise until dou- 
bled in bulk. 

Beat again and turn into well greased loaf 
or gem pans. Let rise until not quite dou- 
bled in bulk and bake. If gem pans are used, 
thirty-five minutes baking will be sufficient; 
if loaf pan, bake one hour. Altho coarse in 



Page Eight 



texture, this bread is palatable and whole- 
some. 

WHOLE WHEAT, OR GRAHAM, AND 
WHITE FLOUR BREAD 

1 cup sweet milk 2 teaspoons fat 

1 tablespoon syrup 1 teaspoon salt 

% cake yeast 1 cup white flour 

2 cups Graham or whole wheat flour 

The addition of white flour makes a lighter 
loaf than one made entirely of the whole 
wheat or Graham. If a still lighter loaf is 
desired, sifted whole wheat or Graham may 
be used (the bran sifted out should be saved 
for other use) and the bread will closely re- 
semble that sold on the market under that 
name. 

RAISED BRAN BREAD 



1 cup sweet milk or 

1 cup prune juice 

2 tablespoons sorghum 
% cake yeast 

1 teaspoon salt 



% cup white flour 

% cup unsifted Graham 

flour 

1 cup bran 
l /z cup chopped figs or 

prunes 



Use chopped prunes with the prune juice, 
and figs with the milk. This is especially 
good for anyone suffering from constipation. 

RYE BREAD 

1 cup sweet milk 1 teaspoon fat 

I teaspoon syrup 1 teaspoon salt 

% cake yeast 1 cup white flour 

About 2 cups rye flour 

OATMEAL OR ROLLED OATS BREAD 
1 cup oatmeal or rolled 1 teaspoon fat 
oats 1 teaspoon salt 

1 cup milk or water About 2 cups flour 

2 teaspoons syrup Fruit if desired 
J /4 cake yeast 

Pour the scalding hot liquid over the oats, 
cover and let stand until lukewarm, then fin- 
ish according to "General Directions for 
Bread Making." 

OATMEAL-RYE-RAISIN BREAD 



1 cup oats 
1 cup liquid 

1 tablespoon sorghum 
or Orleans molasses 
% cake yeast 



1 tablespoon fat 

1 teaspoon salt 
1% cups rye flour 

% cup raisins 
About % cup white flour 



Page Nine 



Make according to directions for Oatmeal 
or Rolled Oats Bread. 

LIBKKTV MKKAU 
1 tea 

1 .-up (Ir.iham flour 
1 cup rye Hour 
% cup corn . 
Aliout i.j cup white Hour 



DOUBLE POTATO BREAD 



1 cup sweet milk 

2 teasj 

ike yeast 
1 teaspoon 



POTATO FLOUR BREAD 

1 cup sweet milk It ill 

1 teaspoon syrup . -pumi iat 

Vi cake | ' , cup potato Hour 

in 1 '- cups white flour 

Do not use more potato flour than speci- 
fied or bread will be heavy. 

POTATO BREAD 

1 cup sweet milk i, cake 

% cup hut mashed po- 1 teaspoon salt 
tatoes Aliout :; cups Hour 

2 teaspoons syrup 

Mix mashed potatoes with the scalded milk 
and proceed according to "General Direc- 
tions." 



IP sweet milk 

:ip hot mashed po- 

'lies 

rup 



1 teaspoon salt 

' cup potato tlour 

Aliout -''... cui>s white flour 



Follow directions for Potato Bread. 



RAISED CORN BREAD 

1 cup sweet milk 1 teaspoon salt 

2 teaspoons syrup 1 teaspoon fat 
'i cake \ } e,ip corn meal 

About 1' cups white Hour 

BARLEY BREAD 



1 cup sweet milk 

1 tablespoon sorghum 

1 teaspoon salt 



' : tablespoon fat 
I 1 - cups barley Hour 
About I'/i cups white flour 
'u cup raisins 



The barley flour gives the loaf a delicious 
flavor. If a lighter bread is desired, use 1 
cup barley and 2 cups white flour. Good with- 
out raisins. 



Page Ten 



CRUMB BREAD 



1 cup sweet milk 
1 tablespoon syrup 
1 cup stale bread 

crumbs 
i/4 cake yeast 



1 teaspoon salt 

1 teaspoon fat 

% teaspoon cinnamon 

About 2% cups white flour 



If white bread is used for the crumbs, half 
the flour may be rye, barley, whole wheat or 
cornmeal, in which case omit the cinnamon. 
Made according to receipt this bread is excel- 
lent for toast. 



CARROT BREAD 



1 cup sweet milk 
1 cup hot mashed 

rots 
% cake yeast 



114 teaspoons salt 
car- 1/2 tablespoon fat 

About 3 cups white flour 



No sweetening is needed because of the 
sugar in the carrots. This makes a beautiful 
yellow bread, and is an easy way to feed car- 
rots to those fastidious people who think 
they do not like them. A cup of mashed car- 
rots may be added to any of the dark breads. 



WHEAT AND BANANA FLOUR BREAD 



1 cup sweet milk 
1 teaspoon syrup 
1 teaspoon salt 
1 cake yeast 



1 teaspoon fat 

1 cup banana flour 

About 2 cups flour 



This flour, which is a combination of ban- 
anas and wheat, requires more yeast than 
white flour. It should bake a little more 
slowly than white flour doughs. 

BREAD STICKS 



1 cup sweet milk 
% cake yeast 
% cup syrup 



1 teaspoon salt 

2 tablespoons fai 
About 314 cups flour 



Follow "General Directions" for bread 
baking until dough is ready to mold. Pinch 
off a piece of dough about the size of an un- 
hulled walnut and roll between the hands un- 
til it is the length of the bread stick pan and 
as thick as a clothespin. If preferred, two 
short sticks, instead of one long one, may be 
baked in each compartment. Let rise until 
doubled and bake thirty minutes in a hot 



Page EleTen 



oven. Any yeast or quick bread to be eaten 
hot is much more wholesome baked in bread 
stick pans than in muffin or gem pans. 

PARKER HOUSE ROLLS 

Follow receipt for Bread Sticks using 2 ta- 
blespoons syrup instead of quantity specified. 
When ready to mold, roll until one-third inch 
thick, cut with round cutter, crease thru cen- 
ter with back of knife, spread half with soft 
fat, and fold. Do not crowd in baking pan. 
Let rise until doubled in bulk. Bake twenty- 
five minutes. 

RYE OR BAKI.IIY I'AKKER 
HOUSE ROLLS 

1 cup sweet milk 1 i.'.i-.jioon salt 

2 tablespoons molasses L' t;il>]--spooiis fill 

% c; 1 cup rye or barley Hour 

About 2 cups white Hour 

MORAVIAN LOVE FEAST BUNS 
1 cup sweet milk 1 teaspoon coarsely ground 

% CUP su cilin:illion 

% cake yeast 3 tablespoons fat 

1 teaspoon salt About 3% cups flour 



Follow General Directions for Bread Mak- 
ing until ready to mold. Divide into twelve 
portions and mold into round buns. Place 
in pan so they will not touch in the baking. 
Let rise until doubled in bulk. Bake thirty- 
five minutes. Serve with coffee for Sunday 
breakfast. 

POTATO BUNS 
1 cup sweet milk 1 egg yolk 

% cup hot mashed po- 1% teaspoons salt 

tLitoes : ke yeast 

L' ? LI LI. 'spoons syrup 

About 2'/i cups flour 

Follow "General Directions." Mold into 
small, round buns. 

It it not necessary to use fat in potato 
breads unless a very tender bread is desired. 
This dough should be so soft that it sticks to 
the fingers if not handled very quickly. 

DOUBLE POTATO ROLLS 

1 cup sweet milk 4 egg yolks 

% cup hot mashed po- 1 tablespoon fat 

tad i ' ie:i poons salt 

1 c:i ', s cup potato flour 

1 , .'up 83 nip 

About 2 cups white flour 



Page Twelve 



Mix mashed potatoes with the hot milk 
and proceed according to general directions. 
Mold as Parker House rolls. 

SUGAR ROLLS 

Follow receipt for Potato Buns, using 
enough flour to make dough stiff enough to 
be easily handled. When ready to mold, pinch 
off two pieces the size of walnuts, roll be- 
tween hands until a trifle thicker than a lead 
pencil then twist about each other. Let rise 
and bake as other rolls. When cool spread 
with powdered sugar which has been moist- 
ened with cream until of the right consist- 
ency to spread (about !/> tablespoon of cream 
to i/2 cup sugar) and slightly flavored. 

Better than cookies, cheaper, and more 
wholesome. 

DUTCH APPLE CAKE 

% cup milk 2 tablespoons fat 

2 tablespoons syrup 1 or 2 egg yolks 
Vs cake yeast % teaspoon cinnamon 

1 teaspoon salt About 2 cups flour 

6 tart apples 



Use just enough flour to make dough as 
stiff as it can be stirred ; beat well, turn into 
well-greased, shallow pan and let rise. When 
doubled in bulk press the core side of quar- 
tered apples well into the dough, covering 
the top. Bake until apples are tender and 
surrounding cake is brown. Serve hot with 
a sweet sauce, plain or whipped cream. 

BREAD CAKE 



% cup sweet milk 
% cup syrup 
1 cake yeast 
1 teaspoon salt 



Vz teaspoon cloves 
% teaspoon nutmeg 
2 tablespoons cocoa 
About 2 cups flour 



1 teaspoon cinnamon 1 cup raisins 
% cup fat % cup jam or orange mar- 

malade 

Scald milk, cool until lukewarm, add yeast, 
let stand two minutes, then add remaining 
ingredients, with enough flour to make dough 
as stiff as it can be stirred. Beat well, turn 
into well-greased individual bread pan, let 
rise until doubled in bulk and bake slowly one 
hour. 



Page Thirteen 



FANCY BREADS 

Fancy breads are permissible in a Wai- 
Cook Book since they are to be used as s 
sandwiches in place of cake. 



SANDWICH BREAD 



1 cup sweet milk 
', i'U]> syrup 
% cake yeast 



1 teaspoon 

;; tables]-. 

About 



RAISIN BREAD 

To the receipt for Sandwich Bread add ' ^ 
cup Raisins. 



GRAHAM, OR BARLEY RAISIN BREAD 



1 cup sweet milk 

3 tablespoons molasses 

% cake yeast 

1 teaspoon salt 

2 tablespoons fat 



1% fups (liahain, r>e or 

barley flour 

About I'- ruin- while flour 
% cup raisins 



BEST RAISIN BREAD 



1 cup swe,-t milk 
'i cup syrup 

% cal 

2 t'KK yolks 



1 ' , teaspoons salt 
3 tablespoons fat 
About :; ' t ''tips flour 
ip raisins 



RYE DATE BREAD 



1 cup sweet milk 
', cup syrup 

poon salt 



'2 tablespoons 

1% i Mour 

About I ' cup whitu flour 

% cup dates 



KOVAL TOAST BREAD 



1 cup sweet milk 
2 tablespoons syrup 
% cake \ 

L 1 to \ <-KK 



1 1 1 ' salt 

2 tablespoons fat 

i tea- i" ion cinnamon 
About :; cups flour 

This makes a rather soft dough that is 
hard to handle, but the soft dough breads 
make a crisper toast than do stiff dough 
breads. The egg yolks make the bread very 
tender. 



Page Fourteen 



CHOCOLATE BREAD 



1 cup sweet milk 
% cup sugar 
3 tablespoons cocoa 
% cake yeast 



1 teaspoon salt 

2 tablespoons fat 
About 3 cups flour 
% cup nuts 



ORANGE BREAD 



Juice 1 orange 
% cup water 
% cup syrup 
% cake yeast 



1 teaspoon salt 

3 tablespoons fat 

2 egg yolks 
About 3 cups flour 



% cup thick orange marmalade 

PLAIN COFFEE CAKE 

1 cup sweet milk 1 teaspoon salt 

2 tablespoons syrup 2 tablespoons fat 

% cake yeast % teaspoon cinnamon 

About 2% cups flour 

Scald the milk, cool until lukewarm, add 
the syrup, yeast, salt, fat, and cinnamon. 
When yeast rises to top of liquid beat in 
enough flour to make dough as stiff as it can 
be stirred. Beat vigorously, turn into a well- 
greased shallow pan about 8x14 inches, cover 



and let rise until doubled in bulk. Spread 
lightly with soft butter substitute, sprinkle 
with i/o cup brown sugar, 4 chopped nuts, and 
1 teaspoon cinnamon, drop a teaspoon of milk 
or two of cream in drops over the top, and 
bake thirty minutes in a moderate oven. 

SUNDAY MORNING COFFEE CAKE 



1 cup sweet milk 
% cup sugar 

2 to 4 egg yolks 
% cake yeast 



3 tablespoons fat 
1% teaspoons salt 
About 3 cups flour 



Make according to directions for plain cof- 
fee cake. The more yolks the more tender 
the cake. 

CARAMEL COFFEE CAKE 

To the Sunday Morning Coffee Cake re- 
ceipt add !/2 cup raisins. Bake in a shallow 
loaf pan, making the cake about two inches 
deep when finished. Cool and cover top with 
the following: 



Page Fifteen 



2 tablespoons syrup 
% cup brown sugar 
% cup milk 



1 tabu-spoon butter substi- 
tute 

n vanilla 



Boil sugar, syrup and milk together until 
soft ball is formed when a little of mixture is 
dropped into cold water. Set off stove and 
cool until lukewarm, add butter substitute 
and vanilla. Beat until of right consistency 
to spread. 



QUICK BREADS 

PLAIN CORN BREAD OR BREAD STICKS 

1 cup sweet milk and 2 tablespoons fat 



aa baking 
powder 

or 

1 cup sour milk and 

1 teaspoon soda 

2 tal'i ynip 



1 teaspoon salt 

y t teaspoon butter color- 
ing (if white meal Is 
used) 

1 'o cups corn meal 
;.]i Hour. 



Put all ingredients into mixing bowl, beat 
until well mixed, and turn into greased, shal- 
low pan or bread stick pans. Bake in a hot 
oven until a golden brown. Since corn sticks 
are all crust there is never any dispute as to 
who shall have the corner piece. 

SPOON CORN BREAD 

2 cups sweet milk 2 eggs 

1 cup corn meal 1% teaspoons salt 

Vz teaspoon baking powder 

Heat the milk, stir the meal into it and 
cook until thick. Remove from stove. Add 



Page Sixteen 



salt to the egg whites, beat until stiff. Drop 
the unbeaten yolks into the mush, sift bak- 
ing powder into it, and beat until mixed ; 
gently fold in the stiffly beaten whites. Turn 
into a greased casserole, glass baking dish or 
deep pan, making mixture about two inches 
deep. Bake in a moderate oven thirty min- 
utes. 

VIRGINIA CORN BREAD 



% cup sweet milk 
1 egg 

3 tablespoons sugar 
3 tablespoons fat 



1 teaspoon salt 
1% cups meal 

l / 2 cup flour 

3 teaspoons taking pow- 
der 
cup raisins 



Make according to directions for Plain 
Corn Bread. 



Bread, turn gently into a greased quart cas- 
serole, and bake in a very moderate oven 
about thirty-five minutes, or until it shrinks 
slightly. If it browns too rapidly place a 
warm pan on grate above it and open door to 
cool the oven. Most cook books say "Bake 
twenty minutes and eat quickly before it 
falls," but if baked until done it will not fall. 



SOUFFLE CORN BREAD 



1 cup sweet milk 
% cup corn meal 



I 1 /! teaspoons salt 
4 eggs 



Mix according to directions for Spoon Corn 



Page Seventeen 



FANCY QUICK BREADS 

(To be used in the place of cake) 

BOSTON BROWN BREAD 
(Delicious) 



1 ' , , up A hit.- Hour 
MM. ill 1 '_. i-ups Graham 
flour 

',M CUP 



*< cup 
Vi cup sorKhum or Or- 
leans molasses 
1 cup sour milk 
1 teaspoon 



Put all ingredients into mixing bowl, sift- 
ing soda in with the white flour. Use enough 
unsifted Graham to make mixture as stiff as 
it can be stirred. Beat until thoroughly 
mixed. Fill one-pound baking powder cans 
two-thirds full, put on lids and steam three 
hours, or bake two, in a very slow oven. If 
bread is baked do not put lids on until it has 
been in the oven half an hour. When it has 
baked an hour set it into a shallow pan of 
boiling water and finish baking. Remove 
from oven and allow to cool in the covered 
cans. 



BOSTON BROWN BREAD 
(Without Wheat) 

% cup sugar 1 cup rolled oats 

% cup sorghum or Or- l'i nips rye flour 
leans molasses % cup corn meal 

1 cup sour milk 1% teaspoon soda 

1 teaspoon salt % cup carrot marmalade 

Follow directions for Boston Brown Bread. 

PLAIN BROWN BREAD 

(Without Wheat) 

% cup molasses 1 cup rolled oats 

1 cup sour milk 2 cups rye flour 

1 teaspoon salt 1% teaspoons soda 

Raisins may be added if desired. Make ac- 
cording to directions for Boston Brown 
Bread. 

PEANUT BREAD 
1 cup sweet milk 2% cups flour 

4 tablespoons peanut 



butter 

1 teaspoon salt 
1 tablespoon syrup 



5 teaspoons baking pow- 
der 
% cup chopped peanuts 



Turn all ingredients into mixing bowl. 



Page Eighteen 



Beat until well mixed, turn into three pound 
baking powder cans, filling two-thirds full. 
Put at once into oven and bake, uncovered, 
forty minutes. 

QUICK CHOCOLATE BREAD 

1 egg 3 tablespoons cocoa 

1 cup sweet milk About 3 cups flour 

1 teaspoon salt 5 teaspoons baking pow- 

3 tablespoons fat der 

% cup sugar % cup nuts 

Put all ingredients into mixing bowl and 
beat until well mixed. Good without nuts. 
Makes delicious sandwiches if spread lightly 
with butter and a tart apple jelly. 

NUT BREAD 

Follow receipt for Chocolate bread, omit- 
ting the cocoa and using peanut butter for 
the fat. Put at once into the oven. 

BRAN BREAD 

1 cup prune juice 1 cup Graham flour 

2 tablespoons sorghum 5 teaspoons baking pow- 
1 tablespoon fat der 

1 teaspoon salt % cup chopped, cooked 

1% cups bran prunes 



Mix all ingredients together and bake fifty 
minutes. Sour milk and 1 teaspoon soda may 
be used instead of the prune juice and bak- 
ing powder. 

RYE POP-OVERS 

y 2 cup rye flour % teaspoon salt 

% cup white flour 1 egg 

1 cup sweet milk 

Sift dry ingredients together. Into a well 
in center drop the egg and gradually beat in 
the milk. Beat about three minutes with 
Dover egg beater. Turn into well-greased 
gem pans and bake forty minutes in a hot 
oven. If pop-overs fall, it is because they 
have not baked enough. 

SHORT CAKE 

1% cups flour 3 teaspoons baking pow- 

3 tablespoons sugar der 

3 tablespoons fat % teaspoon salt 

% cup milk 

The short cake will be a little better if 1 
egg and 1/2 CU P m ilk i g substituted for the 
% cup milk. Spread in greased pan and bake. 



Page Nineteen 



CRUST FOR MEAT PIE 



1% cups flour 
1 teaspoon salt 
3 tablespoons fat 



3 teaspoons baking pow- 
der 

% cup milk 
1 egg 

Mix egg yolk with the milk and stir grad- 
ually into the dry ingredients which have 
been sifted together; beat in the liquid Eat, 
then fold in the whipped white of egg. Drop 
by spoonfuls on the prepared meat, and bake 
in a moderate oven. 

A plainer crust can be made by omitting 
the egg. 

POTATO CRUST 
(Good) 

1 cup flour 1 teaspoon salt 

2 cups hot mashed po- % cup milk 

tatoes . aspoon butter col- 

6 teaspoons flour oring 

The potato makes crust deliciously ten- 
der without the addition of fat. Drop by 
spoonfuls on hot, prepared meat and bake in 
moderate oven. 



BISCUITS, MUFFINS AND 
WAFFLES 

PEANUT BUTTER BISCUIT 



2 cups flour 

4 teaspoons baking pow- 
der 
1 teaspoon salt 



3 tablespoons peanut 

butter 
About % cup milk or 

\v;iter 



Sift dry ingredients. Work peanut butter 
into them with fork ; add the liquid gradually 
until soft dough is formed. Turn out on 
floured board, roll to one-third inch in thick- 
ness. Cut with small round cutter, place on 
floured pan, and bake in quick oven. If de- 
sired one-third rye, Graham, barley or corn- 
meal may be used instead of all white flour. 
For a plain biscuit substitute other fat for 
the peanut butter. Sour milk with % tea- 
spoon soda may be used in place of sweet 
milk and baking powder. 



Page Twenty 



CEREAL MUFFINS 



1 egg 

1 cup sweet milk 
1 teaspoon salt 
1 tablespoon syrup 



2 tablespoons fat 

% cup cook cereal (left 

over) 
About 2 1 / i cups flour 



teaspoons baking powder 

Put moist ingredients into mixing bowl, 
sift dry ingredients into them, beat well, turn 
into greased gem pans and bake about twen- 
ty-five minutes. 

BARLEY GEMS 



1 cup milk 

1 tablespoon fat 

1 teaspoon salt 

1 tablespoon molasses 



2 cups barley flour 
4 teaspoons baking pow- 
der 



Follow directions for Cereal Muffins. 

CORN MUFFINS 

Use either receipt for Plain Corn Bread or 
Virginia Corn Cake and bake in gem pans 
twenty-five minutes. 



PLAIN WAFFLES 
(Good) 



2 cups milk 

1% teaspoons salt 

2 tablespoons syrup 



2 tablespoons fat 
2 cups flour 

4 teaspoons baking pow- 
der 



CORN MEAL WAFFLES 

Use receipt for Plain Waffles, using i/o cup 
corn meal and 1V& cups flour instead of all 
flour. 

BEST WAFFLES 



IVz cups milk 
1% teaspoons salt 

2 tablespoons syrup 

3 tablespoons fat 



2 eggs 

2 cups flour 

3 teaspoons baking pow- 

der 



Sift dry ingredients into moist ones, beat 
together, fold in stiffly beaten whites of eggs. 
Waffles will be crisp if not baked too quickly. 

GRIDDLE CAKES 
Do not grease skillet or griddle for frying 



Page Twenty-one 



cakes, instead rub it with '4. cup salt tied 
snugly in strong muslin. If cakes stick at 
first, drop about three drops fat on griddle 
and rub with salt bag. 

Sour milk may be used in any of these 
griddle cake receipts by using a level tea- 
spoon soda for every cup of sour milk instead 
of the baking powder. 

BUCKWHEAT CAKES 



2 cups sweet milk 

1% teaspoons 

1 tablespoon syrup 



1 tablespoon fat 
J CUPI I'Urkv.hral tlnur 
>poons baking pow- 
der 



CRUMB CAKES 



2 cups bread crumbs 
2 cups sweet milk 
2 tablespoons fat 
2 eggs 
1 tablespoon syrup 



1 teaspoon salt 

% cup flour or 
meal 

4 teaspoons baking pow- 
der 



If crumbs are very dry, more moisture 
may be needed. 



KICK OR CEREAL CAKES 



2 cups sweet milk 

1 cup cooked cereal 
1% teaspoons salt 

2 tablespoons fat 



1 tablespoon syrup 

1 egg 

l' nips Hour 

-poons baking pow- 
der 



Put all ingredients together and beat until 
well incorporated. 

RYE, GRAHAM, OR BARLEY CAKES 



2 cups sweet milk 
1% teaspoons salt 
'2 tablespoons fat 
1 tablespoon syrup 
1 egg or none 



I'/s cups white flour 
% cup rye, Graham, or 
barley flour 

IK /i ins baking pow- 
der 



Page Twenty-two 



BREAKFAST CEREALS 

Do not try to cook cereals in the morning 
before breakfast. If there is no fireless cook- 
er in which to cook them all night, cook them 
in a double boiler the day before. At night 
pour a half cup of cold water gently over the 
top and no crust will be formed. Pour this 
water off in the morning and reheat. 

Cereals make an excellent supper dish. 
HOMINY GRITS WITH RAISINS 



3 cups water 
1 teaspoon salt 



cup raisins 

cup hominy grits 



Put the raisins into the water and bring 
slowly to the boil; add the salt, and when 
water is boiling rapidly sift in the hominy 
grits. Cook until thickened, then place in 
double boiler or fireless cooker and cook four 
hours. None but the cook will know they are 
not eating Cream of Wheat. 



BARLEY WITH BANANAS 

1 cup pearl barley iy 2 teaspoons salt 

8 cups boiling water 

Cook next the fire until thickened, then 
place in double boiler or fireless cooker and 
cook eight hours. Served with sliced bananas, 
this is excellent 



RYE WITH DATES 



4 cups water 
y 2 cup dates 



% teaspoon salt 
1 cup coarsely ground 
rye 

Cook together at least three hours. This 
combination is unusually good. 

BREAKFAST FOOD SUGGESTIONS 

Rice with brown sugar and bananas. 
Freshly popped corn with milk. 

Two parts soda crackers ground with one 
part peanuts. 



Page Twenty-three 



Uncooked bran with prunes excellent for 
constipation. 

Corn Nuts: Corn bread, dried until crisp 
and run through coarse knife of food chop- 
per. 

CHOCOLATE NUTS 

2 cups crisp, dried bread, coarsely ground 
2 tablespoons cocoa % cup peanuts 

Heat together in oven, stirring frequently, 
until cocoa is melted and absorbed by 
crumbs. 



SAUCES 

FOR MEATS AND VEGETABLES 

WHITE SAUCES 
White Sauce No. 1 

1 tablespoon butter sub- 1 tablespoon flour 
stitute 1 cup hot milk 

To be used for thin cream soups, cream 
toast, creaming starchy vegetables. 

White Sauce No. 2 



2 tablespoons l>utt> T 
substitute 



2 tablespoons flour 
1 cup hot milk 



To be used for thick cream soups or puree, 
creaming green vegetables, foundation for 
sauces. 

White Sauce No. 3 



3 tablespoons butter 
substitute 



3 tablespoons flour 
1 cup hot milk 



To be used for foundation for souffles. 



Page Twenty-four 



White Sauce No. 4 



4 tablespoons butter 
substitute 



4 tablespoons flour 
1 cup hot milk 



To be used for croquettes and meat loaf in 
the place of eggs. 

Melt the butter substitute without brown- 
ing. Remove from stove and blend with 
flour. Add hot milk gradually, stirring con- 
stantly to prevent lumping. Return to stove 
and cook until thickened, then place in dou- 
ble boiler, or pull to back of stove, and cook 
slowly fifteen minutes. If sauce is to be used 
in a dish that will receive more cooking, it is 
only necessary when making to cook it until 
thickened. 

Do not add salt to milk sauces until ready 
to serve, for it increases any tendency there 
may be to curdling. 



BROWN SAUCE 

(Without meat) 

Commonly called Gravy 



% teaspoon salt 
2 bouillon cubes 



2 cups White Sauce No. 

Two 
% teaspoon Kitchen 

Bouquet 

Add all ingredients to the hot white sauce, 
taking care that cubes are thoroughly dis- 
solved. Do not boil after adding cubes. When 
there is not one thing in the house for sup- 
per, serve this brown sauce on hot biscuit or 
toast. 

HAM SAUCE 

2 cups White Sauce No. % cup ground, cooked 

Two ham. 

Usually no salt is needed with the ham. 
Good for omelets or toast. 

CHEESE SAUCE 

2 cups White Sauce No. % cup cheese, cut fine 
Two or ground 

% teaspoon salt 
Do not allow sauce to boil after cheese is 



Page Twenty-five 



added or it will become stringy. To be used 
on omelets, on creamed vegetables such as 
potatoes, rice and cabbage, or served on soda 
crackers. 

Tomato Sauce 



MINT SAUCE 



2 tablespoons butter 

substitute 
2 tablespoons flour 
1 cup tomato pulp 



Midii cube 
% teaspoon salt 
u union 
1 truspoon CH 



Simmer the onion and celery with the to- 
mato before straining. Make according to 
directions for White Sauce. Add bouillon 
cube just before serving. Can be made with- 
out cube. 

PEANUT SAUCE 

2 cups White Sauce No. 2 tablespoons peanut 

Two butter 

% teaspoon salt % cup ground peanuts 

Heat all together. If salted peanuts are 
used, other salt may not be needed. 



cup mint leaves, fine- 
ly chopped 



cup very weak vine- 
gar 
1 teaspoon sugar 

Heat sugar and vinegar, pour over leaves 
and let stand twenty-live minutes. Strain 
and serve. 

PUDDING SAUCES 
BROWN SUGAR SAUCE 

% cup lirm'.n sugar I nip boiling water 

1 or llniir ' , li'iispoon vanilla 

butter substitute 



If a thin sauce is desired use one table- 
spoon flour, otherwise two. Mix the flour with 
the sugar. Slowly add the boiling water, stir- 
ring constantly to prevent lumping, cook un- 
til thickened, then pull to back of stove or 
place in double boiler and cook fifteen min- 
utes. Add butter and vanilla just before 
serving. 



Page Twenty-six 



SPICE SAUCE 

To receipt for Brown Sugar Sauce add 
% teaspoon cinnamon M, teaspoon cloves 

BANANA SAUCE 

To the Brown Sugar Sauce add one sliced 
banana as soon as sauce has thickened. 

BROWN SUGAR HARD SAUCE 



brown sugar 

cup butter substitute 



2 tablespoons cream 
% teaspoon vanilla 



Cream butter, add sugar gradually, beat- 
ing all the while. When butter and sugar 
are thoroughly creamed beat in cream a few 
drops at a time if it is not added very slow- 
ly the mixture will curdle. Add vanilla with 
the cream. Better than plain hard sauce. 

ORANGE OR LEMON SAUCE 



2 tablespoons lemon 
juice 

1 tablespoon butter sub- 
stitute 
Follow directions for Brown Sugar Sauce. 



% cup sugar 

1 or 2 tablespoons flour 

1 cup boiling water 



If Orange Sauce is desired, used orange juice 
instead of the lemon. 

FRUIT SAUCE 

1 cup sweetened juice 1 tablespoon butter sub- 

1 tablespoon cornstarch stitute 

% cup fruit % teaspoon flavoring 

Moisten cornstarch with two tablespoons 
of the cold juice, heat remainder, and when 
boiling stir thickening into it. Cook until 
clear. Add fruit and pull to back of stove, 
where it will cook below the boiling point, 
during the main part of the meal. Just be- 
fore serving add the butter substitute. With 
cherry juice use bananas and vanilla extract. 
With peach juice use the peaches and lemon 
extract. Good for Short Cakes. 



Page Twenty-seven 



EGG DISHES 



FOAMY OMELET 



CRUMB OMELET 



5 eggs 



1 teaspoon aalt 



Fold stiffly beaten whites to which salt has 
been added into unbeaten yolks. Turn gent- 
ly into a warm, well-greased frying pan or 
irnn skillet (omelet pan may be used). Cook 
on top of stove slowly until the omelet ran be 
raised slightly from the bottom of the pan. 
Place on rack in slow oven and continue cook- 
ing until crusted so that nothing stir 
the fingers when pressed lightly on the top. 
Remove from oven. Run knife or spatula 
around edge, lifting enough to make sure 
no parts are sticking. Crease acr< T of 

omelet at right angles to handle, cutting al- 
most to the bottom. Slip the first half onto 
a warm platter and fold the upper half over 
it. 

Serve all omelets with a sauce: tomato, 
cheese, ham or chicken (minced chicken 
mixed with gravy). 



f> t:iblfsi>nons i-rumbs 
r, Mlilfspoons boiling 
water 



1 ' i teaspoons salt 
5 eggs 



Mix yolks with crumbs and pour boiling 
water over them; when cool fold in stiffly 
beaten whites, to which salt has been added, 
and cook according to directions for Foamy 
Omelet. Serve with Hani Sauce. 

POTATO OMELET 

Into the pan in which omelet is to be baked 
put two tablespoons fat. Cover the bottom 
of pan with a thin layer of finely diced, 
cooked potatoes, and brown, stirring well to 
make sure no particles are sticking. Pour 
over these browned potatoes either the 
Foamy or Crumb Omelet mixture and. finish 
cooking according to directions for Foamy 
Omelet. 

Three eggs with the potatoes and a cheese 
sauce will make a good-sized dish. 



Page Twenty-eight 



JELLY OMELET 

Cook a Foamy or Crumb Omelet and just 
before folding spread with a tart jelly. This 
delights the children. 

PLAIN OMELET 



5 eggs 

1 teaspoon salt 

2 tablespoons grated 

cheese 



5 tablespoons boiling 
water 



Beat eggs together, pour water over them, 
add salt. Cook in greased skillet on top of 
the stove until set, then sprinkle cheese over 
the top. Commencing at one side roll like 
jelly roll, slip on to hot platter, and serve 
with Tomato Sauce. 

CHEESE SOUFFLE 



1 cup White Sauce No. 

Three 
1 cup cheese 



4 eggs 

IJ/i teaspoons salt 



Add the cheese, which has been cut, 
ground or grated, to the hot white sauce, 



stirring until melted. Do not allow to boil, as 
a high temperature will cause the cheese to 
become "stringy." Remove from stove. Add 
salt to whites of eggs and beat until stiff. 
Drop unbeaten yolks into the cheese mixture, 
beat until well incorporated, then fold in 
gently the stiffly beaten whites. Turn into 
a well-greased casserole or glass baking dish, 
place in a pan of boiling water, and bake in a 
slow oven until souffle shrinks a trifle ( about 
thirty-five minutes). This shrinkage is the 
only dependable test. If souffle is allowed to 
bake longer it will be dry ; if taken from the 
oven too soon, it will fall. 

With cheese souffle serve tomatoes as a sal- 
ad, a vegetable or sauce. 

PEANUT SOUFFLE 

1 cup White Sauce No. 4 eggs 

Three 1% teaspoons salt 

3 tablespoons peanut 
butter 

1 cup ground peanuts 

Serve with tomato sauce. 



Page Twenty-nine 



SUGGESTIONS FOR OTHER SOUFFLES 

Any kind of souffle may be made by substi- 
tuting a cup of any cooked flavoring food for 
the cheese. 

With Ham Souffle serve baked apples. 

With Chicken Souffle apple-celery 

salad. 

With Salmon or Tuna Son iiced 

cucumbers or a Hollnndai-v sauce. 

Vegetable Souffle may be made from as- 
paragus, turnips, carrots, onion or spinach. 

BAKED EGGS 

2 cups Cheese Sauce o 6 eggs 

% teaspoon salt 

\dd salt to sauce. Put half the sauce into 
greased baking dish, drop eggs into sauce, 
sprinkling them sparingly with salt, cover 
with remainder of sauce. Set in pan of boil- 
ing water and bake until eggs are set. 

EGGS SCRAMBLED WITH VEGETABLES 
4 eggs 1% cups peas or aspara- 

Salt gus 

% cup milk 



Into a well-greased frying pan put the milk 
and vegetables. When hot drop the eggs into 
it, cook gently, running spoon thru eggs oc- 
casionally to break them into flakes. When 
it is cooked to a light fluffy mass, serve on 
toast. 

SCRAMBLED HAM AND EGGS ON TOAST 

2 nips \Vhih- S.im r Xc>. 2 eggs 

1 , teaspoon salt (if 
% cup ground. co< needed) 

ham 

Add the ham and eggs to the hot white 
sauce. Cook gently, stirring occasionally, un- 
til eggs are cooked in flakes thru the sauce. 
Pour over hot toast, and serve with baked 
apple. 

DILLIFIFFI TOAST 

2 nips White Sauce No. 3 hard cooked eggs 
One 1 teaspoon salt 

Add the salt and chopped whites of eggs 
to the sauce; pour over hot toast. Rub the 



Page Thirty 



yolks thru a strainer over top of toast and 
garnish with parsley or celery tops. 



CORN OYSTERS 



Vz cup crumbs 
% cup milk 
1 cup corn 



3 eggs 

1% teaspoons salt 



Mix together the crumbs, milk, corn and 
yolks of eggs. There should be just enough 
milk to moisten crumbs if they are very 
dry a little more may be needed. Add salt 
to egg whites, beat until stiff and fold gently 
into first mixture. Drop by spoonfuls on 
greased griddle and fry slowly until browned, 
turn like griddle cakes. Do not over-cook. 
They should be moist and creamy. 



CHEESE FONDU 



1 cup crumbs 

1 cup milk 

1 teaspoon salt 



2 eggs 

1 cup cheese 



Beat eggs, add other ingredients and bake 
in slow oven twenty-five minutes. 



MEAT SUBSTITUTES 

Chief among meat substitutes are egg, 
milk, and cheese dishes ; but while their price 
is almost prohibitive and the supply is low, 
we must resort more to legumes and cereals. 
When substituting extensively for meat, 
however, whose protein is complete or effi- 
cient, we must remember that the protein of 
legumes and cereals is incomplete or ineffi- 
cient, and while the quantity of vegetables 
and cereals in the diet can be doubled with- 
out lowering its nutritive value, they must be 
wisely combined, so that their proteins sup- 
plement each other. Cereals should be com- 
bined with legumes, milk, cheese, eggs, or 
gelatin. Legumes should be combined with 
cereals, milk, cheese or eggs. 

A milk, milk and egg, or milk and cereal 
desert should be served with a dinner whose 
piece de resistance is a vegetable roast; or 
cheese may be combined with the roast and 
a brown sauce made of milk served with it. 



Page Thirty-one 



BAKED SOY BEANS 



2 cups soy beans 
2% teaspoons 



3 tablespoons sorghum 
or Orleans molasses 

\V;it.T 

Soak beans over night. Simmer on top of 
stove two hours. Do not throw away any wa- 
ter in which they were soaked mil- 
care not for the dissolved mineral.-; in 
water. Add sail and molasses, and bake un- 
til supper time, adding water as needed. A 
long baking adds materially to their lla,r. 
so have them at their best. A new bean c 
perfectly in this time, but more time will be 
required for older ones. When cooking these 
it is preferable to soak all day, cook all night 
in the fireless cooker, and all next day in 
either fireless or oven. But if you haven't a 
fireless do not be discouraged just keep a- 
cooking on, cooking on. If well cooked, most 
people prefer soy beans to the baked navy 
beans. Since their staivh content is low, the 
discomfort to the eater, caused by the pro- 
duction of gas, is less than with any other 
bean. Their fat content being high it is un- 



necessary to cook them with fat meat; but it 
is well to add to them, about two hours be- 
fore serving, two cups of cooked rice, or to 
serve them with rice. 

SOY BEAN LOAF 



2 cups soy beans 
i- i-uii crumbs 

pulp 

% 1' :ill 



% cup grated cheese 

1 egg 

% cup nuts (If desired) 



Mix together, sprinkle with crumbs and 
bake in slow oven twenty-five minutes. 

SOY BEAN OMELET 

2 CU] ' i cup milk 

1 cup cool-ceil ! 1 egg 

poon salt 1 tablespoon cheese 

Mash beans and rice together, add other 
ingredients. Turn into well-greased skillet, 
spreading evenly over bottom. Cook slowly 
until browned on bottom and hot thru, sprin- 
kle with the grated cheese. With a cake tur- 
ner fold like an omelet and slip onto a hot 
platter. Serve with tomato sauce. 



Page Thirty-two 



SOY BEAN SUCCOTASH 

2 cups cooked soy beans 1 cup Whit? Sauce No. 
1 or 2 cups cooked corn Two 

Salt 
Heat together and serve very hot. 

BAKED COW PEAS 



1 tablespoon diced on 

ion 

2 tablespoons sorghum 



2 cups cow peas 

1% teaspoons salt 

Water 

2 tablespoons ham or 

bacon fat 

Follow directions for Baked Soy Beans. 
These are much improved by cooking with a 
small ham bone, allowing the bits of ham to 
remain in the peas; in which case salt to 
taste. 

PEA ROAST 

2 cups cooked peas (cow y 2 teaspoon salt 

peas or split peas) 1 bouillon cube 

1 cup crumbs % teaspoon Kitchen 

About % cup hot milk Bouquet 

1 tablespoon minced on- 1 egg 

ion 2 tablespoons cheese 

Mash the peas. Dissolve the bouillon cube 



in the hot milk. Mix all ingredients together, 
using just enough milk to soften crumbs. 
Mixture should not be quite stiff enough to 
mold. Turn into well greased glass baking 
dish or casserole, sprinkle with crumbs, and 
bake in moderate oven until brown. 
Serve with Brown Sauce. 

PEANUT LOAF 



2 cups cooked rice 

3 tablespoons peanut 

butter 
1 cup chopped peanuts 



% teaspoon salt 
1 cup White Sauce No. 
Four 



Mix altogether and bake according to di- 
rections for pea loaf. If salted nuts are used 
other salt must be omitted. Serve with Pea- 
nut or Tomato Sauce. 

CHEESE LOAF 

2 cups cooked rice 1 egg 

1 cup cheese y 2 teaspoon salt 

1 cup White Sauce No. 2 tablespoons crumbs 

Four 2 tablespoons nuts 

Mix together, using nuts or not as desired, 



Page Thirty-three 



turn into greased dish, shape into loaf with 
back of spoon, sprinkle with crumbs. Bake 
very slowly thirty minutes. Serve with To- 
mato Sauce. 

KIDNKY BEANS WITH RICE 
2 cups cooked Rice - up- ice 

2 cups cooked Kidney 1 tablespoon onion juice 

ins 

Heat the beans in the brown sauce, add 
onion juice, salting if necessary, and serve 
over a mound of the hot rice. 

LIMA BEAN LOAF 



L' ups lima b> 

1 cup conked rolled 

oats 

2 bouillon cubes 
% teaspoon s 

2 tablespoons milk 



1 egg 

% teaspcon ?-alt 

1 chopped pin 

up nuts 

2 tablespoons crumbs 



Dissolve cubes in the hot milk, and mix to- 
gether with all the ingredients. Moisture in 
these loaves depends much on condition of 
vegetables used. If they are very moist use 
less liquid than receipt specifies. They should 
be barely stiff enough to mold. 



VEGETABLE MEAT SUB- 
STITUTES 

MACARONI 

During this time of needed wheat conser- 
vation we must not forget when using mac- 
aroni, vermicelli and spaghetti that they are 
wheat products. Cook in an abundance of rap- 
idly boiling, salted water until very tender, 
about thirty minutes. Drain, saving the liq- 
uid for soups or gravies instead of water; 
flush macaroni with cold water and it is 
ready to use in many ways. It is a saving of 
labor and fuel to cook enough of any of these 
products for two meals, reserving half until 
the second or third clay, and serving it then 
in a manner entirely different from the dish 
of the first day. Spaghetti, vermicelli, hom- 
iny or rice may be used instead of macaroni 
in any of these receipts. 



Page Thirty-four 



MACARONI WITH CHEESE 



3 cups cooked macaroni 
% cup cheese 
% teaspoon salt 



1 cup White Sauce No. 

One 
% cup crumbs 



Melt the cheese in the white sauce, adding 
the salt ; pour over macaroni, cover with the 
crumbs and bake in a slow oven until slight- 
ly browned ; or mix altogether and heat on 
top of stove. 

MACARONI WITH PEANUTS 

3 cups cooked macaroni 3 tablespoons peanut 
1 cup White Sauce No. butter 

One V 2 teaspoon salt 

V 3 cup crumbs % cup ground peanuts 

Mix peanut butter with white sauce and 
finish according to directions for Macaroni 
and Cheese. 

MACARONI AND SALMON 
3 cups cooked macaroni 1 cup salmon, tuna, or 
1 cup White Sauce No. gray fish 

One % teaspoon salt 

% cup crumbs 
Follow directions for Macaroni and Cheese. 



MACARONI AND TOMATOES 



3 cups cooked macaroni 
% cup crumbs 
% teaspoon sugar 



1 cup tomato pulp 
% teaspoon salt 



Mix macaroni with tomatoes and season- 
ings, cover with crumbs and bake. 

MACARONI, TOMATOES AND CHEESE 

To the receipt for Macaroni and Tomato 
add i/o cup cheese. 

MACARONI AND KIDNEY BEANS 



3 cups cooked macaroni 
2 bouillon cubes 
Heat together. 



2 cups kidney beans 
Salt 



CORN CHOWDER 



2 cups corn 
2 cooked eggs 
2 teaspoons salt 
2 cups diced, cooked po- 
tatoes 



2 cups White Sauce No. 

Two 
2 cups croutons 



Page Thlrty-flye 



Put the corn, potatoes, diced egg whites 
and salt into the white sauce and heat. Pour 
over the croutons, and over the top sprinkle 
the egg yolks, rubbed thru a strainer. Gar- 
nish with tiny sprays of parsley. 

VEGETABLE RARKMIT 



1 cup direil on 
3 cups tomatoes 
1 teaspoon sugar 
% cup cheese 
1 tablespoon butter sub- 
stitute 



3 green peppers or pi- 
mentos 

1 ' i teaspoons salt 
Hot biscuit or toast 



Saute onions in butter substitute until 
light brown, add tomatoes, peppers, and sea- 
sonings, simmering until onions are tender. 
Add ground or cut cheese. As soon as cheese 
is melted pour over biscuit or toast and serve. 



Saute the minced onions in the fat, add 
the water and tomato pulp ; when boiling add 
the salt, diced pepper and washed rice. Cook 
in fireless or double boiler until rice has ab- 
sorbed liquid and is perfectly tender. To test 
take a grain of rice between fingers and rub. 
If there is found any hard particle, even as 
big as a pin point, the rice is not done. 



SPANISH RICE 

2 tablespoons onion 1*4 teaspoons salt 

3% cups water 1 cup rice 

1 cup tomato pulp 1 sweet pepper 

2 tablespoons butter substitute or bacon fat 



Page Thirty-six 



MEAT .FLAVORED DISHES 

More palatable than most of the meat 
substitutes, and just as economical in the end 
are the meat-flavored dishes. Rather than 
serve a pound and a half of meat one day and 
none the next why not serve three-quarters 
each day ? Meat substitutes are relished part 
of the time, but meat flavored dishes all the 
time. These dishes make what Mrs. Fred- 
rick calls "The One-piece Meal." 

MACARONI MAC 



2 cups cooked macaroni 
2 cups cooked meat 
2 sweet green peppers 
or pimentos 



2 cups cooked kidney 

beans 

% cup tomato pulp 
Salt 



If green pepper is used, dice and simmer 
in the tomato pulp until tender; if pimento, 
it is only necessary to heat all ingredients to- 
gether until very hot. Beef, dried beef, veal, 
mutton or chicken is best, but a combination 
of two or three left over meats may be used. 



LINCOLN SPAGHETTI 



4 thin slices bacon 

1 cup tomato pulp 

3 cups cooked spaghetti 

2 tablespoons minced 

onion 



2 sweet peppers or pi- 
mentos 
1 teaspoon salt 



Cut bacon into bits, crisp, add onion and 
cook until slightly browned. Over this put 
the tomatoes, salt and diced peppers. Cook 
together until all ingredients are tender, add 
cooked spaghetti and serve as soon as hot. 

BEEF AND BEAN LOAF 



1% cups cooked beans 

1% cups ground meat 

% cup milk or tomato 

1 teaspoon onion 

1 egg 

1/2 cup nuts (if desired) 



% cup crumbs 

1 teaspoon salt 

1 teaspoon powdered 
sage 

1 tablespoon butter sub- 
stitute 



Mix all ingredients together, form into 
loaf, sprinkle with extra crumbs or flour, 
place in greased pan and bake one hour, bast- 
ing twice with bacon fat or butter substitute. 



Page Thirty-seven 



KIDNEY BEANS WITH MEAT 



2 cups diced meat 
2 cups brown sauce 



2 cups beans 
Salt 



Heat together and serve on rye toast <>r 
crackers. The meat cut from a cooked soup 
bone answers well for this. 

CORN AND BEANS WITH 1'OKK 



2 cups corn 
2 cups beans 
% cup diced bacon, sail 
sage or cooked ham 



1 pimento 



Heat all ingredients together. It' bacon is 
used, crisp before adding. 

MEXICAN LUNCH 



1 cup cooked hominy or 

rice 

1 cup corn 
% cup bacon or sausage 



Suit 

1 cup tomatoes 

2 sweet green peppers 

or pimentos 



Cook bacon or sausage, add other ingredi- 
ents, and cook together ten minutes. 



U. S. HOMINY 



4 cups cooked hominy 
4 diced wieners 



1 cup tomato 
1 pimento 



Cook together ten minutes. 
For other ways of serving hominy see all 
macaroni receipts. 

ILLINOIS TAMALES 



4 cups corn meal mush 
or cooked hominy grits 
2 cups diced 
meat 



4 stuffed olives 
3 cups Brown Sauce 
>4 teaspoon paprika 
Salt 



Into a greased baking dish put half the 
mush or hominy, over this place the meat, 
brown sauce, seasonings and salt mixed to- 
gether, and cover with remaining mush. 
Bake in a slow oven an hour. Any desired 
seasonings may be used with the meat. Made 
with chicken this is a good substitute for the 
Mexican Tamales minus the pepper and 
dirt. 

Left-over Tamales may be mixed together, 
molded and fried like scrapple. 



Page Thirty-eight 



AMERICAN RICE 



4 cups cooked rice 
1 green peppe-' or pi- 
mento 



% cup tomato 

1 cup ground cooked 

ham 
Salt 



Ham should be coarsely ground. Heat all 
together. Best of all rice dishes. 

CREOLE RICE WITH CHICKEN 



2 cups cooked rice 
2 cups chicken gravy 
% cup tomato pulp 



2 cups diced, cooked 

chicken 
1 cup peas 
1 minced onion 



Cook all together ten minutes. 



PHILADELPHIA SCRAPPLE 



6 cups broth 

2 cups diced meat 



2 cups corn meal 
1% teaspoons salt 



Make a mush with the broth and meal, 
adding the salt if broth has not been salted. 
Stir in the minced meat and cook in double 
boiler or fireless cooker three hours. Serve 



hot with gravy; or mold, slice, and fry like 
mush. Chicken is preferable, altho pork or 
beef may be used. The broth made from the 
carcass of a turkey together with the bits of 
meat clinging to it make a very acceptable 
scrapple. 

BAKED HASH 



3 cups potatoes 
3 cups meat 
2 cups brown sauce or 
gravy 



% cup tomato pulp (if 
desired) 

% cup crumbs 

1 tablespoon onion 

Salt 

Run cold cooked potatoes, onions and meat 
through coarse knife of food chopper. Mix 
together all ingredients except crumbs ; turn 
into a greased baking dish, sprinkle with the 
crumbs, and bake twenty-five minutes. 

CHICKEN OR BEEF PILAF 



4 cups cooked rice 
2 cups diced meat 
% cup brown sauce or 
gravy 

Line a greased mold with steamed or boiled 



Vz teaspoon celery salt 

Salt 

% cup crumbs 



Page Thirty-nine 



rice. (If rice is boiled it must not be flushed 
or it will not hold its shape). Fill the center 
of mold with the rest of ingredients, mix.'-! 
together, cover bottom with remaining rice 
and steam forty-five minutes. 

SALMON, TUNA, OR CRAYFISH I'll A I 



4 cups cooked rice 
1 cup White Sauce No. 
Two 



% teaspoon sail 

. !> c/rumbs 
2 cups salmon 



Follow directions for Chicken or Beef 
Pilaf. 

CREAMED SALMON AND PEAS 

2 cups salmor 2 cups peas 

2 cups White Sauce No. 1 teaspoon salt 
Two Wafers or toast 

Add salmon and peas to white sauce, sea- 
soning with the salt. Heat well, and serve in 
vegetable dish. At table serve over crisp wa- 
fers or toast. 



CREAMED CHIP BEEF AND PEAS 

Follow receipt for Creamed Salmon and 
Peas, substituting 1 cup chip beef for the 2 
cups salmon. 

ESCALLOPED SALMON OR GRAY FISH 
WITH POTATOES 

2 cups fish 1 cup crumbs 

ipa \Vliiif Sail'.' No. 2 cups potatoes 
One 1 teaspoon salt 

Into greased baking dish put alternate lay- 
ers of fish and diced cooked potatoes, sprink- 
ling each layer with a few crumbs. Over them 
pour the white sauce, finish with crumbs and 
bake twenty-five minutes. 

VEGETABLE GOULASH 



2 cups potatoes 
1 i pound sausage 
1% cups water 
2 cups cabbage 



1% teaspotns salt 
2 tablespoons cheese 
2 tablespoons crumbs 



Run the uncooked potatoes and cabbage 



Page Forty 



through the coarse knife of the food chopper, 
add all other ingredients except the cheese 
and crumbs. Simmer until tender, turn into 
baking dish, sprinkle ground cheese, then 
crumbs over the top. Bake in a very slow 
oven ten minutes, or until cheese is melted. 

DRIED BEEF CHOWDER 



1 cup dried beef 

2 cups diced potatoes 

(cooked) 
1 teaspoon onion juice 



2 cups White Sauce No. 
Two 

1 teaspoon salt 

2 cups croutons 



Heat first five ingredients together and 
serve over the croutons. 



MEATS 



"Some hae meat and canna eat, 

And some would eat that want it ; 
But we hae meat and we can eat, 
Sae let the Lord be thankit." 

Burns. 



Meats before using should be wiped with 
a clean cloth wrung out of cold water. If they 
are washed and stand in water the juices 
will be drawn out. 

Only the expensive cuts, coming from the 
little used muscles of the animal, can be suc- 
cessfully roasted or broiled. 

The cheaper cuts, which are just as nutri- 
tious, require a long, slow cooking to make 
them tender; hence they are rejected by 
many housewives. 



ROASTED MEAT 

Wipe meat, rub with salt, using 1/2 tea- 
spoon to the pound, lay in roaster, fat side 



Page Forty-one 



If a rich broth for soups is desired the 
meat should be put into cold salted water, 
gradually heated, and cooked until tender, 
but never allowed to boil. The broth thus ob- 
tained will be delicious while the meat will 
be tasteless, and can be used only in nunle- 
dishes combined with highly llavored vege- 
tables, or herbs. 

BRAISKD MKAT 

Wipe meat, sprinkle with salt and dredge 
with flour. Brown quickly in Very hot gn 
pan. Remove to fireless cooker, kettle or 
large casserole, add three cups of boiling wa- 
ter, and cook below boiling point until tender 
about fifty minutes to the pound. An hour 
before meat is done add six onions. 

BRAISED MEAT WITH VEBETABLES 
Follow directions for Braised Meat. One 
hour before meat is done add 

1 cup diced carrots % to pulp 

1 cup diced turnips 2 diced green peppers 

1 cup diced celery or pimentos 

1 teaspoon salt 1 cup diced potatoes 



up, and dredge with flour. Place in hot oven. 
When flour in pan is browned and meat is 
seared reduce temperature. Baste occasion- 
ally with fat that fries out during roasting. 
For a medium rare roast allow fifteen min- 
utes to the pound; for a roast well done, al- 
low twenty. 

BROILED STEAK 

Wipe steak. Rub heated pan or broiler with 
a piece of the fat. When pan is smoking hot 
lay in steak and turn every twelve seconds 
for the first two minutes, and every twenty 
seconds after that until it is done. Steak an 
inch thick will be cooked to a medium degree 
in ten minutes. Remove to hot platter, sprin- 
kle with salt and spread with butter. 

BOILED MEATS 

If the meat is to retain all the juices and 
be palatable it must be put into boiling wa- 
ter, boiled six minutes, then cooked below the 
boiling point until tender. When half cooked 
add ' > teaspoon salt to the pound. 



Page Forty-two 



If potatoes are to be served as a separate 
dish do not add them to the meat. 



SWISS STEAK SUBSTITUTE 

The toughest cut of meat from the tough- 
est animal grown can be cooked tender by 
this method. Into any piece of meat, about 
two inches thick, pound all the flour it will 
absorb. Lay in baking dish or fireless cooker 
kettle, over the top spread a cup tomatoes, 
add a cup and a half boiling water, cover and 
boil five minutes. Put into oven or cooker, 
and cook below the boiling point until tender. 
After meat has cooked an hour and a half, 
salt, using i/ 2 teaspoon to the pound. Time 
required will depend entirely upon meat used. 
A cut two inches thick from the round will 
cook well in two and a half hours. Two table- 
spoons each diced onions and sweet peppers 
may be added with the tomatoes if desired. A 
stuffed flank, with flour rubbed in, instead of 
pounded in, can be well cooked by this 
method. 



BEEF EN CASSEROLE 

Cut meat into slices for serving. Sear 
quickly in a very hot, slightly greased skillet. 
Remove to casserole or cooker utensil and 
sprinkle with flour. Into skillet put enough 
water to come to top of meat ; when water is 
boiling, pour over the meat, let boil three 
minutes, cover and cook below boiling point, 
two hours in the oven or three in the fireless. 
Quartered potatoes may be added an hour be- 
fore serving time. Salt meat when adding 
potatoes. 



BEEF STEW 



1 pound lean beef 
J 4, cup carrots 
% cup celery 
a 4 cup tomato 
iy 2 teaspoons salt 



3 tablespoons flour 
1% cups potato or 

dumplings 
2 tablespoons butter 

substitute 



Wipe meat, cut into inch cubes and dredge 
with flour. Sear half the meat and put into 
kettle with unseared meat. Put three cups 
water into skillet in which meat was seared. 



Page Forty-three 



When boiling, pour over meat, scraping all 
particles loose, and cook below boiling point 
three hours. Add more water as needed. An 
hour before serving time add the vegetables 
and salt. Fifteen minutes before serving 
thicken and add the dumplings, cover snug- 
ly and cook without removing cover. 

Of course when there is a scarcity of 
wheat, potatoes should be used in place of the 
dumplings. 

PLAIN DUMPLINGS 

1% cups flour % teaspoon salt 

3 teaspoons baking pow- % cup milk 
der 

Mix together, and drop by teaspoonfuls 
into hot stew. 



HAMBURG STEW 



EGG DUMPLINGS 



1 egg 

% cup milk 

1% cups flour 



3 teaspoons baking pow- 
der 
% teaspoon salt 



1 pound Hamburg 

I! Oil!' 

: *i ti-:tspo<>Ii s;ill 

2 tahli spoons flour 



2 tablespoons butter 

substitute 
I potatoes or dumplings 



Season Hamburg with the salt, roll into 
balls, drop into boiling water and boil three 
minutes. Add the diced onions and cook be- 
low the boiling point an hour. Add quartered 
potatoes a half hour, or the dumplings fifteen 
minutes before serving time, 



BIRDS 



1% pounds Iran beef 
:i .i 1'-;ispoon salt 



U cup dressing 
1 tablespoon fat 



Cut the meat into pieces about 3x4 inches. 
Pound well with edge of heavy plate. Sprin- 
kle with salt, spread with dressing, roll and 
fasten with tooth pick. Roll in flour, brown 
quickly in the fat, put into the casserole. 
Add I'o cups boiling water heated in skillet 
in which birds were browned and cook 
slowly in oven two hours. 



Page Forty-four 



BEEF LOAF 

(Without eggs) 



3 cups ground beef 

1 cup bread crumbs or 

mashed potatoes 

2 teaspoons salt 

1 teaspoon lemon juice 



1 cup white sauce No. 4 
1 tablespoon onion juice 
% teaspoon minced 
parsley 



Mix all together and bake one hour. 

The onion, lemon and parsley may be omit- 
ted if necessary. 

A loaf without eggs will not slice so well, 
but there is practically no difference in the 
taste. 

BEEF LOAF 

4 cups ground beef 2 eggs 

% cup crumbs 14 cup tomato pulp 

2 teaspoons salt % teaspoon onion juice 

Follow directions for Beef Loaf without 
eggs. 

STUFFED HAMBURGERS 

1 pound Hamburg 1 teaspoon salt 

2 cups bread dressing Vegetables 

Line greased gem pans with the salted 



meat, half fill with dressing, cover with meat 
and bake thirty-five minutes. Serve on bed 
of vegetables garnished with chopped par- 
sley. Cook vegetables given under Braised 
Meat with just enough water to prevent 
burning. Just before serving add a bouillon 
cube. 

EGYPTIAN ROLLS 



8 large outside cabbage 

leaves 
% pound ground beef 



% pound sausage 
% teaspoon salt 



Place cabbage leaves in boiling water and 
let stand on back of stove until softened, 
about fifteen minutes. Into each leaf put a 
spoonful of the mixed, salted meat, fold sides 
of leaves over meat and roll. Fasten with a 
toothpick. Simmer in broth or water to cover 
thirty minutes. Remove to hot platter and 
thicken broth in which they were cooked for 
sauce to serve with them. Left over chicken, 
ground and mixed with gravy to bind, may 
be substituted for the meat. All sausage or 
all beef may be used. 



Page Forty-five 



MKAT PIE 

3 cups cooked meat cut 3 cups brown 
into cubes One 

Salt 

Put ingredients together in baking dish, 
cover with Meat Pie Crust and bake until 
crust is \vi'll browned. 

PLAIN CRUST FOR MEAT IMK 



ips Hour 

3 teaspoons baking pov. - 
der 



s:ilt 
up milk 



Sift baking powder and salt with Hour. If 
solid fat is used nil) it into Hour with fork or 
tips of fingers; if vegetable oil is used mix 
the milk with the Hour, then add the oil. 

EGG CRUST FOR MEAT I'll-: 



1% cups flour 
2 tablespoons fat 
1 egg 



3 teaspoons baking pow- 
der 

% teaspoon > 
% cup milk 



egg yolk and beat. Fold in gently the stiffly 
beaten white and drop by spoonfuls over 
meat mixture. 

POTATO CRUST FOR MEAT PIE 



I potatoes 
1 teaspoon s;ilt 
IP milk 



1 cup flour 

POORS baking pow- 
der 



Mix together and spi < r top of meat 

mixture. The potatoes make the dough so 
tender that no fat is needed. 

I5AKKP Sl'AllK UlliS WITH LIVER 
DRESSING 

Fold together side of ribs, sew around 
edges, fill with Liver Dressing and roast ac- 
cording to receipt for roasting meat. 

LIVER DRESSING 



Sift dry ingredients together, add milk and 



2 cups water 

1 teaspoon onion juice 

cooked 
1 cup liver (ground) 



3 cups crumbs 
1 teaspoon salt 
1 tablespoon butter sub- 
stitute 



Page Forty-six 



PLAIN DRESSING 

2 cups water 1 bouillon cube 

1 tablespoon onion juice 3 cups crumbs 

2 tablespoons butter 1 teaspoon salt 

substitute 1 teaspoon sags 

ONION DRESSING 



1 cup onions 
3 cups water 
1% teaspoons salt 



2 tablespoons butter 

substitute 

3 cups crumbs 



Simmer chopped onions in the water until 
tender. Mix with other ingredients. 

All dressings can be baked in separate 
dish, when they should be basted with the 
fat from meat with which they are to be 
served. This is less trouble than stuffing fowl 
or meat, and is just as satisfactory. 



LIVER LOAF 



1% pounds liver 
1 cup crumbs 
1 egg 



1% teaspoons salt 

1 tablespoon minced on- 

ion 

2 thin slices bacon 

Simmer liver ten minutes in as little water 



as possible. Grind liver and bacon, mix with 
other ingredients and bake as Beef Loaf. 

CREAMED HAMBURG OR SAUSAGE 



1 pound Hamburg 
4 tablespoons flour 



1 teaspoon salt 
3 cups milk 



Brown the Hamburg or sausage in a 
greased skillet, stirring frequently to sep- 
arate well. Sprinkle flour over the cooked 
meat, add the milk slowly, stirring rapidly 
to keep well blended. Cook until thickened, 
put to back of stove and simmer ten minutes. 
Salt and serve. 

CREAMED WIENERS 

2 cups white sauce No. % pound wieners 
two 

Skin and dice the wieners. Add to white 
sauce and let stand on back of stove ten min- 
utes before serving. Good with baked po- 
tatoes. 



Page Forty-seven 



I'KKSSKI) Ail. A I \\ II I! < : ,;: \i 



2 cups cooked meat 
1 cup cooked oatmeal, 
rolled .oats, or hom- 
iny grits 



2 teaspoons onion juice 

1 bouillon cube 

Salt 



Even meat from a well cooked soup bone 
is very good pressed. Run through food chop- 
per and mix with cereal, seasonings ami 
dissolved in two tablespoons boiling \\ . 
Put into small bowl, cover ami \\i-ight. Let 
stand three hours in cold place. Turn out 
ami slice. 



mined only by age of fowl. Kven a five-year- 
old hen, cooked after this method, would take 
If for a spring fry. Salt when half 
cooked. Can be cooked to advantage in fire- 
less cooker. 

Chieken should never be cooked the same 
day it is killed. Soon after the fowl is killed, 
the muscles stiffen, and do not relax for 
about twenty hours. If cooked during this 
lime it cannot possibly be made tender, al- 
though it is cooked until the meat falls from 
the bones. 



CHICKEN BAKED IN .Mil K 

Roll a disjointed chicken in flour or corn 
meal, brown quickly in greased skillet, and 
put into casserole. Blend two tablespoons 
flour with fat in skillet, add slowly three cups 
milk and cook until slightly thickened. Pour 
over chicken. If milk does not come to top of 
chicken, add more. 

Cook in oven, BELOW the boiling point 
until tender. Length of cooking can be deter- 



CHICKEN PIE 



Left-over chick' 
from the bones 



Plenty of : 
Potato crust 



Follow directions for Meat Pie. 



Page Forty-eight 



CREAM SOUPS 

Cream soups make excellent luncheon or 
supper dishes, but only clear soups should 
be served at dinner. Especially good for 
cream soups are baked beans, lima beans, 
peas, asparagus, celery, onions, tomatoes, 
spinach and corn. 

GENERAL RECEIPT FOR CREAM SOUP 

2 cups white sauce No. 1 teaspoon salt if vege- 

two table was unsalted 

2 cups vegetable pulp Other seasoning to suit 
vegetable used 

Always add the hot vegetable pulp to the 
hot white sauce, seasoning just before serv- 
ing. Serve with croutons. 

TOMATO CREAM SOUP 



2 cups tomato pulp 

2 cups white sauce No. 

two 
1 stick celery 



1 slice onion 

1 teaspoon salt 

1 teaspoon sugar 

1 or 2 bouillon cubes 



ery and onion fifteen minutes. Strain the 
two cups of hot pulp and add to the hot white 
sauce. (Do not put white sauce into tomato 
or it will curdle.) Drop in very slowly at first, 
while stirring constantly. One-fourth tea- 
spoon soda may be added to the tomatoes to 
decrease tendency to curdling, but it is not 
necessary if care is taken in the mixing. 
Just before serving add the cubes dissolved 
in a little of the hot soup, and the seasonings. 

Cubes may be omitted but they are a de- 
licious addition. 

TOMATO AND BEAN CREAM SOUP 



1% cups tomato pulp 

1% cups bean pulp 

Salt 

1 teaspoon onion juice 



2 tablespoons butter 

substitute 
1 cup hot niilk 



Simmer three cups tomatoes with the eel- 



Add first the bean, then the tomato pulp 
and seasonings to the hot milk. The beans 
usually thicken the soup enough. If desired 
thicker, use a cup of white sauce No. 2 in 
place of the milk and butter substitute. 



Page Forty-nine 



CREA.M OF IIICKKN 



I'KA SOUP WITH DUMPLINGS 



3 cups chicken lircith 
1 slice onion 
k C<-I,TV 
1 cup white sauce 



1' tablespoons v 

cheese 
1 egg ynlk 



Simmer the celery and onion in the broth 
fifteen minutes, then strain. Add In-nth to 
white sauce and in-in^ to tin' lioilintf ]>< 
Move to back <>i itir in the w yolk, 

\vhirh has been r .ill a little of the hot 

soup, cheese and salt. Do not allow to boil 
after these additions. 

CREA.M OF POTATO SOUP 



2 cups diced potatoes 
2 cups water 

1 tables] 11 'I I on- 
ion 



I 1 , i alt 

1 t;ibl.'Spi>ll : 

cheese 



Cook the potatoes and onion in the water 
until tender. Add to the white sauce, season, 
and just before serving sprinkle in the 
cheese. Do not boil after cheese is added. 
Serve with celery and croutons. 



>li>spoons butter 



L' . Mps u liol. 

I 1 , teaspoons salt 

J cups milk 

ll'-at together. 



DUMI'UXliS FOR PEA SOUP 



1 cup milk 
1 egg 



1 cup Hour 

'ti salt 



Heat milk to the boiling point, stir in flour 
and cook until thick. Remove from stove. 
When mixture is cool, add egg and salt, work- 
ing well into milk mixture with a fork. Drop 
by teaspoonfuls into the hot pea soup. Cover 
and cook twelve minutes. Good with any 
cream soups. 



Page Fifty 



SOUPS WITH MEAT STOCK 

RIVEL SOUP 



Beef broth 

Seasonings 



1 small egg 
1 cup flour 



Drop the egg into the flour and rub well 
together, thus making the "rivels." Sprinkle 
these into the boiling broth and cook until 
very tender. 

DEMOCRAT NOODLES 
% cup flour % cup milk 

Mix together, using just enough milk to 
make a dough that can be rolled 14 inch 
thick. Cut into narrow strips or inch squares 
and cook in broth like ordinary noodles. Most 
people undercook these noodles and rivels, 
consequently they are not as tender as they 
should be. If well cooked, they will be im- 
proved fifty per cent. 



SUGGESTIONS FOR VEGETABLE SOUP 
With or Without Meat Stock 

Almost any combination of vegetables can 
be used: left-over Egyptian rolls and the 
broth in which they were cooked; left-over 
Spanish rice, Macaroni Mac, hominy or spa- 
ghetti dishes; left-over vegetables cooked 
with Braised Meat, bits of carrots, onions, 
cabbage, tomatoes. In fact any of these left- 
overs can be made into a delicious soup with- 
out broth. Use % cup water for every per- 
son to be served, add left-overs, season well 
and just before serving add a bouillon cube 
(dissolved in a little of the hot soup) and 
1/2 teaspoon Kitchen Bouquet for every pint 
water used. 

CROUTONS 

Cut left-over bits of bread into tiny cubes, 
dry in warming oven until crisp. Keep in can 
covered with cloth. When needed heat to 
restore crispness. 



Page Fifty-one 



SALADS 



ECCO SALAD PUKSSINC 



3 tablespoons 

starch 

3 tablespoons ^ 
2 cups weak vinegar 



2 egg yolks 

% teaspoon celery seed 

HI' e, ]!> sail 

Mix the dry ingredients together, moisten- 
ing with a half cup of the vinegar. Add them 
to the remainder of vinegar, boiling on the 
stove, and cook until thick and clear. \Vhil-- 
beating constantly, pour a little of this thick- 
ened mixture into the well-beaten yolks f 
two eggs, stir until blended, and return to 
mixture on stove. Cook two minutes below 
the boiling point. Salad dressings are likely 
to curdle if raised to the boiling point after 
the eggs are added. 

GOLDEN OR FRUIT SALAD DRESSING 



2 whole eggs 

3 tablespoons 

juice 



'ip sugar 

5 tablespoons pineapple 
juice 



Beat eggs, add other ingredients, cook over 
hot water until mixture coats the spoon like 
cream. Remove at once as there is enough 
heat in mixture to finish cooking. The juice 
of white cherries, pears, or oranges may be 
substituted for that of the pineapple. 

This may be served as it is or mixed with 
an equal amount of whipped cream. Good 
for all fruit, but not vegetable salads. 

QUICK MAYONXAISK 



1 whole egg 

poon sugar 

i .-.-lit 



2 tablespoons lemon 
juice or vinegar 
1'noii mustard 
. oil 



Add the seasonings and a half tablespoon 
of the acid to the egg. Pour in a fourth of 
the oil and beat together; continue adding 
oil a quarter at a time until all is used, beat- 
ing between each addition, then add remain- 
der of acid. Can be made in three minutes. 
The secret of adding oil quickly, without 
curdling, is using the WHOLE egg. 



Page Fifty-two 



Because of the value of the green vege- 
tables in the diet a salad should be served 
at least once a day. 

All vegetables for salad should be crisp. If 
withered let stand in very cold water until 
freshened. Drain well before using. If they 
are not to be used at once, put into can or 
bucket with tight lid where they will keep 
crisp several days. Lettuce can be kept in 
good condition two weeks if these directions 
are followed. 

All cooked dressings are much improved 
by the addition of whipped cream. Even a 
tablespoonful is worth adding, and one may 
use as much cream as dressing. 

Pimentos, both as a garnish and a flavor, 
help to make salads attractive. Put them into 
very weak vinegar and they will keep almost 
indefinitely if kept in a cool place. Pimentos 
which are to be used in other than salads 
should be covered with vegetable oil instead 
of vinegar. Even cabbage can be made into 
an attractive salad if it is finely shredded, 



heaped on lettuce leaves, capped with dress- 
ing, and garnished with pimentos. 

When mixing salads use just enough dress- 
ing to bind ingredients together, and mix 
just before serving or salad will become 
watery. 

It may sound aristocratic to talk of "May- 
onnaise," but, if referring to a boiled dress- 
ing, one is only showing one's ignorance, for 
a cooked dressing it NOT "Mayonnaise." 
Mayonnaise is a dressing made with egg and 
oil. 

Any left-overs of meat, vegetable or fruits 
can be made into a delightful salad if receipt 
for "Best Salad" is followed accurately. 

BEST SALAD 



2 parts common sense 
2 parts artistic arrange- 
ment 



1 part left-overs 
Salad dressing 



It is often better to arrange vegetables on 
lettuce, putting a tablespoon of dressing on 
top, than to mix with dressing. 



Page Fifty-three 



For the benefit of those who find ditliculty 
in securing all ingredients for above the fol- 
lowing suggestions are given. 

CABBAGE-PEA SAL AH 



2 cups c;il 
1 cup peas 
1 pimento 



* cup cucumber ; 
'L- ''up peanuts 
Ecco dressing 



Especially good served with a meat <>r 
chicken pie. 

APPLE-ONION SALAD 



2 cups tart apples 

3 cups apples 



- cups onions 



or 



1 cup onions 
Ecco dressing 

Sounds homely, but try it. 



CARROT SALAD 



% cup Ecco dressing 

Serve over shredded lettuce. 



cup grated or ground 
carrots (uncooked) 



CARROT-CELERY SALAD 

1 cup grated carrot 1 cup chopped celery 
% cup gntted cheese % cup nuts 

Ecco dressing 

2 cups kidney brans :md '2 cups kidney beans and 
2 tablespoons minced 1 cup chopped cabbage 

onion, or; Ecco dressing 

KIDNEY BEAN SALAD 
2 cups kidi, 2 tablespoons minced 

onion 
or 

2 cups kidne. 1 cup chopped cabbage 

K dressing 

TOMATO-PEPPER SALAD 

2 cups tomato cut into 1 cup chopped sweet 

dice and drained green peppers 

1 cup chopped onions Ecco dressing 

TOMATO CHEESE 
1 cup cottage cheese Tomatoes 
% cup nuts 2 chopped green pep- 

^4 cup Ecco dressing pers or pimentos 

Mix cheese, nuts and peppers with dress- 
ing and serve on slices of fresh tomatoes, 
tomato jelly or whole canned tomatoes. 



Page Fifty-four 



LEMON JELLY SALAD 



1 pint lemon jelly 
% cup olives 
% cup cheese 



cup nuts 

cup green peppers or 

pimentos 



When jelly commences to set, add other in- 
gredients in layers, alternating with the 
jelly. Cheese may be omitted. Serve with 
Ecco Dressing mixed with equal quantity of 
whipped cream. 



MOLDED SALMON SALAD 



1 cup lemon jelly 

1 cup salmon 

% cup diced celery 



1 green pepper or 6 
olives 



When jelly commences to set, mix with 
other ingredients and turn into a fish mold. 
Serve on bed of lettuce. 

The rest of the salmon may be used in Sal- 
mon Souffle or in Creamed Salmon on Toast. 



FRUIT SALAD 

Pears, very ripe, or canned, make a splen- 
did economical foundation for almost any 
fruit salad. Apples and bananas are the oth- 
er foundation fruits. These three may be 
combined, in almost any proportion, into a 
very acceptable salad. White cherries, 
grapes, pineapple and oranges are the fruits 
that tone up and lend flavor to these more 
common foundation fruits. Golden Salad 
Dressing alone or combined with whipped 
cream will make any fruit or combination 
of fruits, into a delightful salad. 



Fifty-five 



SANDWICHES 

Sandwiches afford another met hod of util- 
izing left-overs. All bread for sandwi 
should be thinly sliced. Do not remove 
crusts. Many of these may not SOUND gi><>d. 
but never mind the sound. Try them. 

VEGETABLE SANDWICHES 



i t-iip fi- 

% cup union 
ECCO s;il:id 



pimento 



Dice all vegetables, drain, and mix with 
dressing to hind. S|>iv:id on whole wheat or 
rye bread. 

TOMATO OR CUCUMBER SANDWICIIKS 

Lay slices of either tomato or cucumber 
on bread which has been spread with butter 
and salad dressing. 



BAKED BEAN SANDWICHES 



mashed 

i diffii pinifiiiii 

Bouquet 



i lal- clici-cl on- 

inii 01- pu-Mf 

in Mini 

Lettuce 



PEA-CHEESE SANDWICHES 



i fup mashed 



1 , .-up ilifi'il pif Klf 

inr, I" Itititl 

nee 



PEANUT-PICKI.E SANDWICH 



'-. flip p. MIllll llllltlT 

/ i.iM 
pi. i-if 



_ tii i 

dressing 



PEANUT-RAISIN SANDWICH 



1 .. . up peanut Imlii-r 
i cup 
Nice 



L' lalilcapoons pickle 
:: laiiif spoe us aalad 

dressing 
% cup raisins 



Grind peanuts, raisins and pickles. 



Page Fifty-six 



TUNA, SALMON OR GRAY FISH 
SANDWICHES 



1 cup fish 
Lettuce 



2 pimentos 
Salad dressing 



EGG SANDWICHES 

% cup salad dressing 3 hard-cooked eggs 

Lettuce (chopped) 

TRILBY 

1 cup ground cooked % cup ground onion 

ham Salad dressing to bind 

Half fat and half lean ham may be used. 

BEEF OR CHICKEN SANDWICHES 
Left-over meat of any kind, ground, mixed 
with gravy or salad dressing and flavored 
with onion juice makes good sandwiches. 
Chicken with the chicken gravy is particu- 
larly good. 

COTTAGE CHEESE-OLIVE 

SANDWICHES 

1 cup cottage cheese % cup salad dressing 

% cup olives Lettuce 

% cup nuts 
Excellent on salted wafers. 



SWEET SANDWICHES 

All sweet sandwiches are to be served in- 
stead of cake. 

CHOCOLATE BREAD SANDWICHES 
Spread Quick Chocolate or raised choco- 
late bread with butter and tart jelly. 

CHOCOLATE CREAM SANDWICHES 

Melt over hot water one chocolate cream 
for each sandwich. Spread on buttered whole 
wheat or white bread. 

CHOCOLATE FUDGE SANDWICHES 

% cup sugar 1 tablespoon butter 

% cup syrup st'itute 

% cup milk % teaspoon vanilla 

Cook sugar, syrup and milk until very soft 
ball is formed when tried in cold water. Cool, 
add remaining ingredients, mix well and 
spread on lightly buttered bread. When cold, 
this mixture should be of right consistency 
to spread. 



Page Bitty-seven 



CARROT MARMALADE-NUT 

SANDWICHES 

% cup marmalade 'i cup nuts 

Boston brown bread 

FRUIT SANDWICHES 

% Clip '1 

T;irl fruit jn 

Grind nuts and fruits and add enough ! 
on or cherry juice to make of right consist- 
ency to spread. 

LEMON SANDVYICIIKS 
14 cup sugar nun 

1 , ' up syrup starch 

Few grains salt 3 taMi'spnmis lemon 

1 egg yolk juice 

1 tablespoon linit.T sul>- 

Heat sugar, syrup and water together, add 
cornstarch mixed with lemon juice, boil un- 
til clear. Add egg yolk, which has been 
mixed with a little of the hot mixture. Re- 
move from stove, add salt and butter sub- 
stitute. When cold, spread on lightly buttered 
bread. 



MARMALADES, BUTTERS 
AND JAMS 

ORANGE MARMALADE 






10 Clips v 
8 cups sui;ar 



Slier oranges and lemons very thinly. Put 
into crock, cover with water, and let stand 
twenty-four hours. Boil rapidly, counting 
time afler it commences to boil. Add sugar 
and remove at once from stove. Let stand 
twenty-four hours. Boil until a little tested 
on a saucer shows signs of jellying. If, for 
the second cooking, the mixture is divided 
and cooked in two utensils, the marmalade 
will be lighter, and better flavored. 

CARROT MARMALADE 



arrota 

1 large orange 

1 rn 



1 lemon 

% cup syrup 

3 cups water 



Extract juice from fruit, run rinds thru 



Page Fifty-eight 



food chopper, put together, cover with the 
water and let stand twenty-four hours. Add 
carrots, boil forty-five minutes, add sugar 
and continue boiling until mixture shows 
signs of jellying when tested. 

APRICOT JAM 



6 cups apricot pulp and 

juice 
Juice of 2 oranges 

Juice of 1 lemon 



1 cup ground lemon and 
orange rind 

1 No. 2 can grated pine- 
apple 

6 cups sugar 



Use dried apricots, soak and cook at least 
twenty-four hours. Mash or run thru sieve. 
Mix all ingredients and cook until of desired 
consistency. 



BAKED APPLE BUTTER 

Wash and core apples. Cook until tender, 
run thru sieve, sweeten to taste, adding 
spices if desired. Bake in uncovered crock, 
in slow oven, stirring about once every hour 
to prevent crust forming over top. 



SUGARLESS SYRUP FOR HOT CAKES 



1 cup table syrup 
% cup water 



teaspoon Mapleine 
flavoring 



Cook syrup and water until well blended. 
Remove from stove, cool and add flavoring. 
A splendid substitute for maple syrup. 



1 cup sugar 
1 cup water 



QUINCE HONEY 

1 ground quince 



Cook together slowly until of desired con- 
sistency. If cooked quickly, honey will be 
colorless ; if slowly, a beautiful deep pink. 



Page Fifty-nine 



VEGETABLES 

Vegetables should be steamed, baked or 
stewed. If they are boiled and the \vat. i 
thrown away much of the flavoring and min- 
eral matter is lost. 

Vegetables which are steamed <>r baked 
retain all their nutritive value. If stewed 
vegetables are properly cooked, they, too, re- 
tain their nutritive value. 

GENERAL DIRECTIONS FOR STEWING 
VEGETABLES 

Put vegetables into boiling, salted water, 
using as little as possible to pi mi- 

ing. Cook until tender, when water si 
be almost boiled away. It' any liquid remains, 
use it in making a sauce to serve with vege- 
table. 

The best toast to serve with vegetables is 
made by spreading bread very lightly with 
butter substitute and putting into oven un- 
til slightly browned. 



CREAMED CABBAGE 

Simmer cabbage in as little salted water 
as possible, until tender. Using the liquid re- 
maining, and enough milk to make a cup, pre- 
i\ cup of white sauce No. 2 and serve 
over cabl 

i ABB AGE AU GRATIN 

. c i; 2 cups white sauce 

1 < up cru 2 tablespoons grated 

cheese 



Put two layers each cabbage and crumbs in 
baking dish, commencing with cabbage and 
topping with crumbs. Before putting on the 
r of crumbs pour the mixed white 
sauce and cheese into baking dish, add last 
layer of crumbs and bake in a very slow oven 
twenty minutes. 

CREAMED CARROTS ON TOAST 

2 cups cooked diced 2 cups white sauce 

carrots % teaspoon salt 

Heat together and serve over toast. 



Page Sixty 



CREAMED CARROTS AND PEAS 



1% cups cooked diced 

carrots 
1% cups peas 



1 cup white sauce No. 2 
Salt 



If to be served over toast use two cups 
white sauce. 

CREAMED CARROTS AND CORN 
Follow directions for Creamed Carrots and 
Peas, substituting corn for the peas. 

HARVARD BEETS 



% cup weak vinegar 
2 tablespoons flour 
1 tablespoon butter sub- 
stitute 



% cup sugar 
%, cup syrup 
2 cups diced cooked 

beets 
1 teaspoon salt 

To the syrup and vinegar heated together 
add the mixed sugar and flour, cooking un- 
til thickened. Into this mixture put the diced 
beets and salt. Move to back of stove where 
it will not boil, and let simmer fifteen min- 
utes. Add butter substitute and serve. To 
be used instead of salad. 



CREAMED CELERY AND CHARD 

2 cups diced celery 1% teaspoons salt 

1 cup white sauce No. 2 2 cups diced chard 

stems 

Cook celery and chard stems together ac- 
cording to directions for stewing vegetables. 
No one but the cook will know this is not all 
celery. 



RUTABAGA STRIPS 

Cut rutabaga into strips about a half inch 
wide and thick. Simmer in broth until ten- 
der. Lift from broth, add a tablespoon but- 
ter substitute and serve very hot. Broth may 
be used for soup. 

STEWED TOMATOES WITH ONIONS 



3 cups tomatoes 

2 sweet green peppers 

1 teaspoon sugar 



1 cup onions 

1% teaspoons salt 



Simmer vegetables until dry and very ten- 
der, add seasonings and serve. 



Page Sixty-one 



MIXKH VEGKTABLES TO SERVE 

WITH MEAT 
See Braised Meat with Vegetables. 

GLAZED CARROTS, I'AKSMl'S OR 
SWEET POTATOES 

Slice vegetables in half-inch slice.- length- 
wise, or cut them into quan. into 
baking dish. For each pint of aides 
make the following sauce: 



1 cup hot water 
1 tablespoon flour 
% teaspoon salt 



i up 

1 tablespoon ! 
stltute 



Rub flour with butter substitute, add a lit- 
tle of the hot water and blend. 

Stir into the rest of the hot water and 
syrup and cook until thickened. Add salt, 
pour over vegetables and bake until tender. 

Turnips, rutabagas and carrots may be 
mashed like potatoes 



STUFFED PEPPERS 

Parboil peppers fifteen minutes. Stuff with 
left-over Spanish rice, Macaroni Mac, or 
minced meat mixed with crumbs. 

I'.ake ten minutes. 

POTATOES 

Potatoes should be cooked with the skins 
on whenever |>o<sihle, for the mineral matter 
is thickesi nexl the skin, and much is lost 
when the po' e pared. Even for mash- 

ing, potatoes should be cooked with the jack- 
ets on, drained, quickly pared and turned into 
a hot crock where they can be mashed with- 
out cooling. 

POTATO OR SWKKT POTATO SOUFFLE 
(Good for the Sunday dinner) 

To every quart well-seasoned mashed po- 
tatoes add one stiffly beaten egg white. Heap 
in casserole or glass baking dish. Place in 
hot oven until browned and very hot. If po- 



Page Sixty-two 



tatoes are well-beaten, egg can be omitted. 
Potatoes may be prepared, put into baking 
dish and set aside several hours, then heated 
just before serving. 

SPECIAL BAKED POTATOES 

Split into halves good sized baked sweet 
or Irish potatoes. Remove potato from skin, 
mash, season and return to shell. A half hour 
before serving time place in oven to heat and 
brown. 

If Irish potatoes are used, a teaspoon on- 
ion juice should be added. 

POTATOES BAKED IN MILK 

Put a quart thinly sliced potatoes, sprin- 
kled with 2 teaspoons salt, into a baking dish, 
add hot milk to almost reach top, bake slowly 
until tender. Remove cover and brown. 



CAKES, GINGERBREADS AND 
COOKIES 

Only war-time cake receipts are given in 
this book. Should a receipt for a finer cake 
be needed, use any of those found on leaflet 
in the Cake Flour advertised in this book. 

"Fat" in these receipts means butter sub- 
stitute, Crisco, or vegetable oils. When us- 
ing an unsalted fat in cake add as much of 
a teaspoon of salt as you use of a cup of fat, 
thus: 1 cup fat requires 1 teaspoon salt; 
one-third cup fat requires one-third teaspoon 
salt. 

"Liquid" in these cake receipts means milk 
or water. Milk will increase the food value, 
while water will make the cake more tender. 

Flour quantities specified in these receipts 
are for cake flour. 

The best cakes cannot be made with ordi- 
nary sugar and hard wheat flour, but they 
demand a specially prepared sugar and cake 



Page Sixty-three 



flour. Flour and sugar should be sifted once 
before measuring. 

No definite time can be given for baking 
cakes without knowing exact depth of hat- 
ter in the pan. A medium layer cake should 
bake in twenty minutes, while a loaf rake 
requires from forty-five minutes to an hour. 

When cake shrinks from pan it is done. 

This test does not apply to pound or fruit 
cake: they must feel firm to the touch. 

TWO-MINI Ti; CAKK 



CRUMB CAKE 



1 cup sugar 

1 , cup soft or liquid fat 

1 , teaspoon salt 

% cup milk 



2 egg whites 
.' c iips Hour 

3 teaspoons bakim 

der 
Vi teaspoon flavoring 



Put all ingredients together in mixing 
bowl, beat two minutes, turn into greased 
and floured pan, and bake according to depth 
of dough. 



L' cups Hour 

1 ( up In-own sugar 

'_. cup I'MI 



teaspoon salt (if fat 
is unsaltcd, other- 
wise ', teaspoon) 



Kul> these ingredients together until well 
mixed. Take out a cup of these crumbs, to 
balance add 



PIIOIIS baking pow- 
der 

% cup liquid 
', teaspoon vanilla 
cup nuts or raisins may be added 



D cinnamon 
V& teaspoon cloves 

1 talilc.,piMin i 



Beat hard two minutes, turn into greased 
and floured pan. Over the top spread the re- 
sii\ed crumbs, pressing gently into cake 
dough. These crumbs make an acceptable 
substitute for icing. 

POTATO CAKE 



1 (up hot mashed po- 
tatoes 

1 cup sugar 
% cup fat 

2 tablespoons cocoa 
1 teaspoon cinnamon 



y 2 cup liquid 
1 cup flour 

4 teaspoons baking pow- 
der 

% teaspoon salt 
% teaspoon alspice 



Page Sixty-four 



Put all ingredients into mixing bowl, beat 
two minutes, turn into greased and floured 
shallow pan and bake. 

FRUIT CAKE 



1 pound raisins 

1 package dates 
% pound figs 

% cup carrot or orange 
marmalade 

2 ounces citron 

% cup liquid (prefer- 
ably grape juice) 



2 cups flour 

1 cup brown sugar 

% cup soft fat 

1% teaspoons cinnamon 

% teaspoon cloves 

% teaspoon ginger 

4 teaspoons baking pow- 
der 

% teaspoon salt 

Sift flour with spices and baking powder, 
add fruits, which have been washed, dried 
and chopped. Add all other ingredients, beat 
well and bake in two loaf pans or one large 
tube pan. 

GINGERBREAD 



1 cup sugar 
1 cup sorghum or Or- 
leans molasses 
1 cup sour milk 
% cup fat 
% teaspoon salt 



1 tablespoon cocoa 
1 teaspoon cinnamon 
% teaspoon cloves 
1 teaspoon ginger 
1% teaspoons soda 
3 cups flour 



Put ingredients together into mixing bowl, 
beat well and bake in a slow oven. 

MOLASSES GINGERBREAD 



1 cup sorghum or Or- 
leans molasses 
% cup fat 
% cup sour milk 



2 cups flour 
1 teaspoon ginger 
% teaspoon salt 
1% teaspoons soda 



SOFT MOLASSES COOKIES 

To above receipt add % cup flour, drop by 
spoonfuls on buttered pans. Spread out un- 
til 14 inch thick. Bake slowly. 

These are better than a rolled cooky, be- 
sides they save time and flour. 

OATMEAL COOKIES 
(Without sugar) 



1 cup sorghum or Or- 

leans molasses 
% cup fat 
% teaspoon salt 
% cup sour milk 

2 cups flour 
% cup raisins 



I 1 /! cups rolled oats 
1% teaspoons cinnamon 
% teaspoon cloves 
% teaspoon vanilla 
*4 teaspoon nutmeg 
1% teaspoons soda 



Page Sixty-five 



Mix well together, drop by teaspoonfuls 
on greased pan. Bake in slow oven. 

OATMEAL COOKIES 



% cup su 

% cup sorghum or Or- 
leans molasses 
% cup sour milk 
1 egg 
Mi cup 
1 ' , 'Up:- rolli '! oats 



L' OU] 

1 rill' 

1 t.,i)iespoon cocoa 
1 teaspoon cim 
% teaspoon cli 
1 tr. 



Mix well, drop by teaspoonfuls on 
pan and bake in a slow oven. 






SIMPLE DESSERTS 

CINNAMON STICKS 

sugar - teaspoons cinnamon 

Butter substi 



Cut lnvad into slices, then into strips or 
triangles. Mutter lightly with the butter sub- 
stitute, sprinkle with the mixed sugar and 
cinnamon, ami toasl in ho! oven until crisp. 
I apple. 

SHORT CAKE 



L' nips Hour 

L' tal>: 

3 tablespoons 



4 teaspoons b.-ikiiif,' pnsv- 
- ;; cup milk 



Sift dry ingredients together, mix with 
milk and syrup and add melted fat last, beat- 
ing well. Into tlie dry ingredients sifted to- 
gether, nil) the fat. Mix with the milk and 
syrup. Turn into a greased pan and bake in 
a hot oven. 



Page Sixty-six 



BEST SHORT CAKE 



1% cups flour 
1 egg 

% cup milk 
3 tablespoons melted 
fat 



% teaspoon salt 

2% teaspoons baking 

powder 
3 tablespoons sugar or 

syrup 



Put all ingredients, except egg white, into 
mixing bowl and beat well. Fold in stiffly 
beaten white, turn into greased shallow pan. 
Bake in hot oven. 

By eliminating the rolling of short cake, 
both time and flour are saved. 

BERRY SHORT CAKE 
Crush half the berries, sweeten and let 
stand half an hour. Cover short cake crust 
first with crushed berries, then with whole 
ones. 

CANNED PEACH SHORT CAKE 

2 cups juice from 1 tablespoon butter sub- 

canned peaches stitute 

2 tablespoons corn- Peaches 

starch 

Place peaches over short cake and serve 
with sauce made of first three ingredients. 



BANANA SHORT CAKE 

Slice bananas over short cake crust and 
serve with a thin custard. 

APRICOT SHORT CAKE 

Use dried apricots. Soak and cook at least 
twenty-four hours. Follow directions for 
Peach Short Cake. 

RICE PUDDING 



% cup cooked rice 
1 cup milk 
1 egg 



% teaspoon salt 
% cup raisins 
2 tablespoons sugar 
Vz teaspoon vanilla 



Bake slowly until it sets. 



BREAD PUDDING 



2 cups milk 

1 cup crumbs 

2 eggs 

Vs cup sugar 



teaspoon salt 
cup chopped figs 
teaspoon vanilla 



Page Sixty-seven 



FI.OATIXi; ISLAND 



2 cups milk 

2 eggs 

4 tablespoons 



i spoon vanill;i 
Few Rr:ii ii 



Heat milk almost to boiling point. Whip 
whites stiff, add 1 tablespoon of tin- sugar. 
Drop by spoonfuls into the scalding milk ami 
cook until well puffed. Lift out with pert'or- 
ated spoon into serving dish. Ti> this hot 
milk add the fgg yolks, which have been 
mixed with a little of the hot milk, sugar 
salt. Cook, without boiling, until mixture 
coats the spoon like cream. Add \aiiilla, and 
pour into serving dish with egg win 
ing care to pour custard at side and not over 
whites. 

CHOCOLATE PUDDI." 



3 cups milk 
4% tablespoons corn- 
starch 
Few grains salt 



f, tablespoons sugar 
3 tablespoons CO 
1 teaspoon vanill 
% teaspoon i inn, ; 



little of the cold milk; pour into remainder 
of milk, which has been heated, stirring un- 
til thick. Move to back of stove or put into 
doiiM.' boiler where it will cook without boil- 
ing for fifteen minutes. Flavor. Cool and 
serve with or without cream. With a little 
whipped cream this makes a delightful des- 
sert. 



CARROT CUSTARD 

1 cup ciinkcd caii' 1 teaspoon cinnamon 

% teaspoon ginger 
11 vanilla 
poon salt 



fa cloves 



Mix sugar, starch, cocoa and salt with a 



I ell 

1 egg 

ips milk 

Mix mashed carrots with other ingredients 
and bake in a very slow oven. It is well to 
place all milk and egg dishes in a pan of hot 
water while baking. 

BAKED CUSTARD 

3 eggs Few grains salt 

ups milk % teaspoon vanilla 

6 tablespoons sugar 

Beat eggs, add heated milk, and remain- 



Page-Sixty-eight 



ing ingredients. Turn into lightly greased 
baking dish, place in pan of boiling water and 
bake. To test, pierce with a knife blade. 
When no particles of custard cling to blade, 
it is done. If baked at too high a temperature 
custard will be watery. 

If custard is desired firm enough to turn 
out of mold, five eggs must be used. 

COCOANUT CUSTARD 



2 cups milk 
4 tablespoons sugar 
Pew grains salt 
2 tablespoons corn- 
starch 



% cup cocoanut 
1 tablespoon orange 

juice 
1 egg 



Moisten the mixed cornstarch and sugar 
with a half cup of cold milk ; stir into the re- 
mainder of the milk, which has been heated 
to the boiling point. Cook until thickened. 
Remove to double boiler or back of stove and 
continue cooking, below the boiling point, 
fifteen minutes. Add egg well-beaten and 
mixed with a little of the hot custard, let 
stand three minutes, take from stove, add 



cocoanut (fresh or shredded) flavoring and 
salt. 

COCOANUT PUDDING 

Use receipt for Chocolate Pudding, substi- 
tuting two-thirds cup cocoanut, fresh or 
shredded, for the cocoa. 

CEREAL PUDDING 



iy z cups cooked cereal 

iy 2 cups milk 

1 egg 

1% cups diced apples 

% cup raisins 



1 teaspoon cinnamon 
% teaspoon vanilla 
Few grains salt 

6 tablespoons sugar 

2 tablespoons sorghum 



Mix together and bake according to direc- 
tions for Baked Custard. 

APRICOT BETTY 

3 cups apricot pulp 2 cups crumbs 

Into a buttered baking dish put alternate 
layers of bread crumbs and sweetened apri- 
cot pulp, commencing and ending with a lay- 



Page Sixty-nine 



er of crumbs. Bake twenty minutes. Serve 
with plain or whipped cream, or with Urown 
Sugar Sauce. 

SPECIAL I;AKKI> APPLES 



y t cup syrup 
14 cup sUKar 

1 tabli'Spniin 

Stan h 
1 cup water 



i t:i i : sub- 



apples and fill with tin- . ii.es. 

Place in deep baking di-'h. Htat remaining 
ingredients together, pniir over applr.s and 
bake. 

RAISIN SAUCE 



1 cup 

1 tablespoon corn- 
starch 
3 cups watrr 



1 Cibli-piion i 

stitute 
Sugar 

;ii vanilla 



Soak raisins over night. Simmer three 
hours. Thicken with o>nistaivh and cook un- 
til clear. Add vanilla, butter substitute, sug- 
ar (if necessary). 



JUNKET 

Junkets ar> asily made and afford a 

wholesome dessert. Follow receipts on pack- 
age. 

FRUIT TAPIOCA 



ips fruit jllirr 

_ tal-l 

'^ Cllll lapiora 



1 cup fruit 
Sugar 

poon flavoring 



Cook tapim-a in water and fruit juice un- 
til clear. Add other ingredients. Remove 
from stove and cool. It' slewed raisins, figs 
aimed peaches are used, lemon juice 
should be the flavoring. 

With sweetened fruits, sugar may not be 
needed. 

STEAMED CHERRY PUDDING 



1 egg 

L' tablespoons 

% tablespoon salt 

lespoons sugar 
% cup milk 



1 cup flour 

2 teaspoons baking 

powder 

1 cup cherries (fresh or 
canned) 



Mix together, turn into greased mold and 



Page Seventy 



steam two and a half hours. 
Sterling or Banana Sauce. 



Serve with 



STEAMED CARROT PUDDING 



1 cup sorghum or Or- 
leans molasses 
1 cup ground carrots 
1 cup ground suet 

1 teaspoon salt 

2 teaspoons cinnamon 
1 cup chopped figs 



1 teaspoon cloves 
% teaspoon nutmeg 
% teaspoon vanilla 
% cup sour milk 
1% teaspoons soda 
About 3 cups flour 



Mix all together, using enough flour to 
make batter as stiff as it can be stirred. Turn 
into greased one-pound baking powder cans, 
cover, and steam three hours. Serve with 
Sterling Sauce. 

CHRISTMAS PUDDING 

Use receipt for Carrot Pudding, omit the 
carrots and add 1 cup each raisins and dates. 
Citron, nuts and any fruits may be added 
if a richer pudding is desired. 



DESSERT SUGGESTIONS 

Cracked nuts and raisins make an easy 
dessert to be served after a light dinner. 

Dates (uncooked) with top milk, are de- 
licious. 

ANGEL FOOD WITHOUT EGGS 

Cost, twenty cents 

Delicious 



8 tablespoons Snow- 
white 

% teaspoon cream tar- 
tar 



1% cups sugar 
1 cup flour 
Pew grains salt 
% teaspoon vanilla 
1% cups water 

Mix the Snow-white with the salt, vanilla, 
cream tartar and cold water and beat un 
til stiff. Fold in gently the cake, sugar and 
pastry flour (both sifted once before meas- 
ured and twice afterward). Bake according 
to directions on leaflet which comes in pack- 
age of pastry flour. 

Snow-white is a preparation made under 
the pure food laws, and used extensively by 



Page Seventy-one 



bakers. It is not in many stores but can be 
had at bakeries and will be handled by gro- 
cers when the demand warrants. It can be 
used instead of egg white in any receipt ex- 
cept scrambled eggs. We do not say it equals 
egg white in food value, for we have not 
learned its nutritive value ; but we do know 
that products made from it appear and taste 
like those made from eggs. 



AFTER THE WAR 

After the war is ended 
And every gun is still 

When food is all-wheres plenty 
Then make these if you will. 

CHOCOLATE-CARAMEL PUDDING 



% cup siwir. caramel- 

tzed 

4 cups milk 

2 nips cnimlis 

3 tablespoons cocoa 
% teaspoon vanilla 



% teaspoon salt 
% cup sugar 
2 eggs 

6 chocolate creams 
6 marshmallows 



Put the i/o cup sugar into iron skillet and 
stir until caramelized. Add the milk and sim- 
mer until caramel is dissolved. Add all re- 
maining ingredients except chocolate creams 
and marshmallows. Turn into greased bak- 
ing dish and bake as Baked Custard. When 
done, place chocolate creams and marsh- 
mallows on top and return to oven un- 
til creams are melted and marshmallows 
browned. Delicious with whipped cream. 



Page Seventy-two 



MAPLE MOUSSE 



APRICOT ICE 



2 egg yolks 
4 egg whites 



1% cups maple syrup 
1 pint whipping cream 



Beat eggs together, mix with a little of the 
hot syrup, add to remaining syrup on the 
stove and cook below boiling point until mix- 
ture coats the spoon like cream. When cool 
add the stiffly beaten cream. Rinse one-pound 
baking powder cans in cold water, fill with 
mixture, cover with paraffine paper, then 
with the lids. Grease heavily between edge 
of lid and can. Pack in salt and crushed ice, 
using three parts of ice to one of salt. Let 
stand three hours. 

FRUIT MOUSSE 



1 cup whipping cream 
3 tablespoons sugar 
% cup fruit (sweet- 
ened and crushed) 



cup nuts (if desired) 
teaspoon flavoring 



Whip cream, mix with other ingredients 
and finish according to directions for Maple 
Mousse. 



4 cups sugar 
4 cups water 
Juice 1 lemon 



4 cups apricot pulp 
Juice 2 oranges 



Boil sugar and water together ten minutes. 
Cool, add remaining ingredients, and freeze. 

RAISED DOUGHNUTS 



1 cup sweet milk 

2 tablespoons fat 
M, cup sugar 

% teaspoon salt 
% cup sugar 
1 cake Pleischman's 
yeast 



4 egg yolks 

% teaspoon lemon or 

vanilla 
About 3 cups hard 

wheat flour 



Scald milk, remove from stove and add fat, 
sugar and salt. When cooled to lukewarm, 
break yeast lightly into milk and let stand 
until it rises to the top ; then add beaten egg 
yolks, flavoring and flour to make a stiff drop 
batter. Let rise until doubled in bulk, then 
knead in flour to make a smooth, soft dough. 
Let rise again until doubled in bulk, turn out 
on floured board, roll 14 inch thick, and cut 



Page Seventy-three 



with doughnut cutter. Cover until light, thru 
fry in vegetable fat (hot enough to brown a 
cube of bread in sixty seconds), from three 
to three and a half minutes. I 'rain on a paper 
plate, roll in powdered or granulated sugar 
and hide. 

( I IOCOLATE DOUGH N I 'TS 

i With sweet cream) 

% cup ( in 3 t 

% cup sugar 'i teaspoon rinnamon 

2 eggs % ' '" 

% teaspoon vanilla ing 

2 cups flour ]> 

Or, with sour cream: 
% cup sour or 

% cup sugar 'i ' innamon 

2 eggs % ' 

% teaspoon vanilla 

Or, with milk and fat: 

% cup sweet milk 3 t 

% cup sugar nmamon 

2 eggs % teaspoon 

2 tablespoons melted 3% teaspoons l>a 

fat pov. 

% teaspoon vanilla 2% cups flour 



Mix the moist ingredients with the sugar, 
beating thoroughly; add remaining materials 
sifted together, and stir until well-blended. 
Have ready a small, deep kettle of vegetable 
fat, hot enough to brown a cube of bread in 
sixty seconds; dip a teaspoon into it, then 
fill rounded full with the dough, slip off into 
the fat and fry four minutes. Drain on a pa- 
per plate and roll in granulated sugar. If 
care is taken to immerse the spoon in fat 
with every doughnut, the dough will not 
stick to it and the doughnuts will be smooth. 

.MAPLE-NUT DOUGHNUTS 



i cm milk 

up sugar 
2 BK 
2% table 

fat 
% teaspoon mapleine 



% teaspoon salt 

SV 2 teaspoons baking 

powder 
2 cups flour 

' i cup chopped nuts 



Mix moist ingredients with sugar, sift, dry 
ones on top, and before stirring drop in the 



Page Seventy-four 



nuts. Beat well. If batter is not as stiff as 
can be stirred, add a little more flour. Finish 
according to directions for Chocolate Dough- 
nuts. While this receipt much resembles that 
for Chocolate Doughnuts, the finished pro- 
duct is entirely different. 

PLAIN DOUGHNUTS 

Use receipt for Maple-Nut Doughnuts, 
omit the nuts and use any flavor desired. The 
dropped doughnuts are more tender than 
those made stiffer and rolled. 



strawberries and whipped cream, or drop by 
spoonfuls and bake forty-five minutes. Serve 
with ice cream. 

COCOANUT MACAROONS 
To receipt for Kisses add 1 cup fresh or 
shredded cocoanut. 



MOCK TORTE OR KISSES 



2 egg whites 
% cup sugar 



Few grains salt 
% tablespoon lemon 
juice 



Beat egg whites until very stiff, add other 
ingredients and beat five minutes. Bake in 
greased and floured pin tin forty-five min- 
utes in slow oven. Cover with peaches or 



Page Seventy-five 



THE ADVERTISEMENTS 

I recommend unreservedly the products 
advertised on the following papes. They are 
the brands used in our own home and we con- 
sider them the best. 

K. McM. 



Page Seventy-six 



JOHN, THINK! 

Would you rather invest $300 in this 






i 



and loose your wife 

OR 

Would you rather invest $200 in the labor- savers on the next page, keep your wife, and 
have $100 left? 




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Page Eighty 



WEAR WHITE SERPENTINE 
SAVE MONEY 

Eight Serpentine crepe house dresses will 
wear five years. 

Total cost, $11.20 

If four gingham dresses will wear one 
year, twenty will be need for five years. 

Total cost, $21.00 

Hence it will cost $1.96 less a year to have 
eight crepe dresses than it will to have four 
ginghams. 

Buy the lightest weight. Shrink before 
making. 

Cut with middle of gore on straight of 
good. 

THE FRANKLIN SHUMWAY CO. 

Boston 
373 Washington St. 

Will send samples upon request. 



CREPE HOUSE DRESSES 

SAVE TIME 

Eight crepe dresses can be made in eight 
day. 

Twenty gingham dresses can be made in 
twenty days. 

Twelve days saved. 

Seven crepe dresses can be washed in the 
washer, rinsed and hung over the line (by 
the belt), in twenty-five minutes. 

Three gingham dresses can be washed, 
rinsed, starched, hung, sprinkled and ironed 
in seventy minutes ; hence one can have a 
clean crepe dress every day with forty-five 
minutes less labor a week than one can have 
a clean gingham dress every other day. 




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(VI 



Page Eighty-eight 



ERRATA 

In our rush we have made mistakes ! The 
heading "Vegetable Meat Substitutes" on 
page thirty-three, should be in the place of 
"Meat Substitutes" on page thirty. 

Some old copy for "Crust for Meat Pie" 
and "Potato Crust" crept onto page nineteen. 
Ignore those and use receipts on page forty- 
five. 

The columns on page forty-one are trans- 
posed. The second column follows immedi- 
ately after page forty. 



Page Eighty-nine 



NOTES 



Page Ninety 



INDEX 



"After the War" 

Beans 

Biscuit . 



.71-74 

.31-33 

19 



Breads 

General Dire, i i ; > 3-7 

Plain Yeast . 7-10 

Fancy Yeast 13-15 

Plain Quick 1".. 1C. 

Fancy Quick 17. 1^ 

Buns and Rolls 11.12 

Sticks in 

Breakfast Cereals 22. 20 

Cakes 62-65 

Bread 12 

Coffee 14 

Dutch Apple 12 

Short Cake 65,66 

Cheese Dishes . . .28, 30. 32. "4 



Chicken 38, 47, 49 

(See Macaroni Mac, 36) 

Cookies 64, 65 

Corn Breads 9, 15, 16- 

Corn Dishes 30. 34, 37 

(See Mexican Lunch. 37 1 

Crusts for Meat Pie 45 

Egg Dishes 27-30 

Desserts 65-71 

Gems and Muffins 20 

Griddle Cakes 20,21 

Hominy 22, 37 

Macaroni 33, 34, 36 

Marmalades .' 57,58 

Meat Substitutes 
See Beans 

Egg Dishes 
Omelets 
Cheese Dishes 



. Vegetable Meat Substitutes 

Muffins 20 

Omelets 27, 28, 31 

Peas, Cow 32 

Peanuts 17, 19. 25, 28, 32, 34 

Rice 21. 22. 33, 35, 38, 66 

Rolls 11,12 

Salads 51-54 

Salmon 29. 34, 39, 56 

Sandwiches 55-57 

Sauces, Meat 23-25 

Sauces, Pudding 25, 26 

Soups, Cream 48, 49 

Soups, Meat 50 

Souffle 28,29 

Spaghetti (See Macaroni) 

Vegetables 59-62 

Waffles 20 

Yeast . 5 



ORIGINAL RECEIPTS 

By Kuthnryn KomiiJ McMurray. Copyright 1917. 

GENERAL DIRECT: Use wheat Hour in re\ ion to your patriotism! Since the substitute flours con- 

tain no gluten, wheat flour must be combined with them to produce an acceptable loaf. 

While 25 per cent ubstitute flour p - loaf, as high as 75 per cent can be successfully used. The 

higher the per cent of substitute the smaller the loaf, but the food value is no less and in some cases slightly higher. 

The hiojv. ' r-.titutc flour used, the softer must be the dough. When less than 50 per cent it 

should be as soft as can be kneaded, when more it should be only as stiff a- c.m be stirred with a heavy spoon. 

When mashed potato or cooked rice is the substitute the dough should be as stiff as that for ordinary white bread. 

All the substitute breads are just as good or possibly better if put into the baking pans as soon as stiffened, allowed 
to rise until almost doubled, then baked at a slightly lower temperature than wheat bread. 

Dry yeast can be used by making a sponge with the liquid and white flour at night and stiffening with the substi- 
tute in the morning. 



Yeast Bread with Substitute Hours 

I One lu:ifl 



One cup lii|iiiil i milk preferred) 
Two teaspoons molasses 
One-half cake compressed 
One-half tablespoon I il 
One teaspoon s;ill 



upS uhe-it 
Hour 

Substitute Hour to make ;i soft 



Potato or Rice Hread 

Kin,- load 



One-half cup liquid 

One nip mushed potatoes or 

cooked rice 
Two tcusjioons syrup 



One-half cake yeast 
On.- teaspoon salt 
( )lic cup \\ heat Hour 

Substitute Hour to make a 
stiff dough 



} ; ubsl mcrs ill O"' 1 ' ' ' 1 ' loiilvK-u 

Oat II. .in. liuli \ Hour, or Dili' Iliird I'ir.' Hour uilli Inn lliir.l-, 

cillirr u.'ii orli.nlrj (lour (all rice Hour mil.<:, ii-'juir inn "grainy") 
run l><; HiUTi'ssl'nlly Kiilislil ulril I'm- alu :,l Hour in Hi.- fnllmviii;.;: 
(('lili'K < 'liiiroliilr llri.nl. pii|.r IH Mill:'.., .(:, ( 'i n <k !<'., |lil|... ' I 

IV. mill ISlll.U'r I'i'i ml 111 ( );il nir:il ('.ml i. (i I 

(.'riiinli CiiKr <;:( Oatmeul Cookies ii > 

I'olnl.o Od.r (i:l Sli-.mn-il Curnil I'M, I, In,.. 7(1 

I .11 Calm III. ( 'llnri.l.lli- I liiir.lilinl ', 71! 

Gingerbread 'it 

The mixtures should be of the same consistency MM aiili whrnt 

Hour. 'I'lin-c is mull :, \iill ili.m in III. .- II. .m. lli.il no ill linlli- |i|-u 
pnrLioiis c.in In- /.p. i-ii, Iml inilii.l il ill ion hy Hri^lil in nol s.'il islai-lnry. 

I i.i 1 InitunCCl K.'iil. \ Hour unit's III \\<i;>.lil hoin HO In Ill^TMIllMU 
i-ll|l. \\'lir.-ll lliiur :IM i.i"i . I MI ft'] 1 , |>rrril|i, lull I lirrr 1'iilirl llM lllllir 
lu'llvil'Hl li:irli-\ II. Mir liu.ilil lir suli'.l ll Illril IC 11111- Clqi \llir:il lli.lir. Of 
thO lihter Weights fl Irill, 1 IHIM,- i, n... I I 



'I'lillli- Mul.r. . . ( . in; 1 1 i I Trail or I 'link irr, on 
II 1 1 1 I lie MIlltHl il III r llnlli 1 , 

( Mir tllblOBpOOn cncn.'i 

( '.,. I . , ; .....il . Hi', i. ||. .11 

( tnc li.'ilf lra-,|Miiin rln\ rs 



(it ;l(KI, \\Iirn 



I I' V , ;',.|;ililr nil is IIMil fiir I In- t':il lln- r. lUltfi "ill I"' .'III llllllONt 

[irii'.'rt Consorvatlon Gingerbread, 

All ril'r llnllr (Mil I"' .'..l! r.l'n'linlly II i'l in Sil.'.'n' ( '''i.! II 

I )i ln'ii ill-. \\ illlrsriill hi- iii;iilr l'\ .'iililni' I,, i nli. i n-ccipt QUO 
,'M|i in.l'.linl pill ill iirs, 1111(1 Sllhsl i I III i n;j;' I'ici' nil I r.:ln l!nlir. III Cljlinl 
|i;irl s, Ii ) I lie \\ lira! Hour. 



( ](iusrr\ 



( In 



' (in!., 



( )nr hull' clip surrl lililU 

Our , 

( >llr liihlr-.pnon fill 

( >nr liilllr-.poiill Mlfrnr 

Ta p o tablespoons syrup 



< >llr h:il i rup Ivirlry Hour 

Our rup rice Hour 

Tun Uliliv.piinn:, liiikmn piiuilrr 

( lin- Ii ill I.M .{1111111 rliln.'i n 

i In. lull' lr:r.| ;,:ill 



( tile I iiurl li rup r:i r.i us 
Mix lotfclhrr, sprr.-ld .'III Ilirll thirl, in a'rll <;misr(l pull. Spread 

li(.',liily aiih butter substitute, sprinkle generously iili In-own Nn^nr, 

Cinnamon and chopped mils; drop n fra dmp'. <'l orniii or nnlk over 
I up. I '. 1 1 . ii 1 1 1 1 1 \\ rll ltl'o\\ urd. 



ft**