Full text of "Wheatless and meatless days"

NYPL RESEARCH LIBRARIES

3 3433 07736335

WHEATLESS AND MEATLESS

DAYS

WHEATLESS AND MEATLESS

DAYS

BY
PAULINE DUNWELL PARTRIDGE

AND

HESTER MARTHA CONKLIN

INSTRUCTOR, HOME ECONOMICS DEPARTMENT, SAN DIEGO HIGH SCHOOL

D. APPLETON AND COMPANY
NEW YORK LONDON

1918

THE 1
PU: .

ASTOn L' . -X AND
T1LI iMDATlONS

R & L

Printed in the United States of America

DEDICATED
TO

THE AMERICAN SOLDIERS AND SAILORS

THIS IS WHAT

THE FOOD ADMINISTRATOR URGES.
IS THIS LITTLE TOO MUCH?

The wise and careful use of butter, fat, and milk.

The substitution of other fats for butter in cook-
ing.

The substitution, wherever possible, of other
cereals for wheat.

The use of fish, eggs, and cheese to reduce the
demand for beef, pork, and mutton.

The more extensive use of vegetables and fruits.
Waste must be eliminated.

Perishable foods locally grown must be consumed
more freely.

FOREWORD

Our object in the preparation of this little book at
this critical time in our nation's history, when the
conservation of food by the women of the country
is a part of our battle array, is to put before the
housewives of America, at low cost, recipes for
dishes so simple, nourishing, and attractive that the
matter of reducing the household expenditure and
the preserving of the food supply will be an in-
teresting pastime rather than a disagreeable experi-
ment.

We have not gone into the matter of food values
as we feel that the average housewife from her own
experience will realize from the recipes themselves
their substantial qualities.

Once introduced into the family circle they are
certain to make many friends who will cling to them
long after the war is over.

The practical self-denial of our meatless and
wheatless days is strengthening the arms and the
hearts of all Americans at home in a peaceful land
or abroad in the turmoil of war, as well as sending
food to thousands stripped of the very necessities
of existence.

We offer you this little volume with the hope that

Vll

viii FOREWORD

it may prove a helpful guide in your daily efforts to
do your bit in your household, and in a larger way
assist our Nation and our Allies by pointing the way
toward a reasonable self-sacrifice possible to every
man, woman, and child whose heart "follows the
flag."

CONTENTS

WHEATLESS RECIPES

PAGE

BREAKFAST CEREALS 5

USES FOR LEFTOVER CEREALS ....... n

BREAKFAST CAKES 17

SPOON BREADS 27

BREADS, MUFFINS AND GEMS 35

CAKES AND COOKIES 51

HOT PUDDINGS 63

COLD PUDDINGS 77

FROZEN DESSERTS 91

MEATLESS RECIPES

SOUPS 103

i J.oH 1 ^*

VEGETABLES 147

MEAT SUBSTITUTES 169

SALADS * . . 197

INDEX .,. 219

GENERAL DIRECTIONS

All measurements used in these recipes are level.

Each recipe will serve six persons ; those for hot
breads, cakes and muffins are large enough to be
served more than once.

Wherever the recipes require fat, any of the
vegetable fats, of which there are many excellent
ones on the market today, may be used. In place
of the butter in any recipes, butterine, oleomar-
garine, or any of the good butter substitutes may be
used.

Wherever milk is required, skimmed milk may
be used with success although it must be remembered
that the food value is lowered. Any reliable brand
of canned milk may be used if desired.

All recipes have been tested, and if carefully fol-
lowed may be relied upon to give perfect results.

WHEATLESS RECIPES

BREAKFAST CEREALS

OATMEAL

I cup oatmeal or rolled i teaspoon salt
oats 3 cups boiling water

Add salt to boiling water, add oats and boil
for 5 minutes. Cook in double boiler for i l / 2
hours.

CORN MEAL

i cup corn meal i cup cold water

i teaspoon salt 4 cups boiling water

Add salt to corn meal, pour on cold water,
and when thoroughly mixed add to the rapidly
boiling water ; stir constantly while adding the
cereal. Boil for 10 minutes and cook in double
boiler \y 2 to 2 hours.

WHEATLESS AND MEATLESS DAYS

STEAMED RICE

i cup rice 2 cups boiling water

i teaspoon salt I cup milk

Wash rice, add to boiling salted water and
boil 5 minutes. Add milk and cook in double
boiler 45 minutes to i hour or until rice is
tender.

HOMINY

i cup fine hominy i teaspoon salt

4 cups boiling water

Add hominy to boiling salted water and
boil for 5 minutes. Cook in double boiler for
i hour.

If coarse hominy is used, cook in double
boiler for 2^ hours.

BARLEY WITH RAISINS

y-2. cup barley meal 2 cups boiling water

1/2 teaspoon salt ^2 cup raisins

WHEATLESS RECIPES

Add the barley meal to the boiling salted
water, stirring constantly. Boil for 5 minutes
and cook in double boiler for 2 hours. Wash
raisins, cut them in pieces and add to the cereal
5 minutes before serving.

WHITE CORN MEAL WITH DATES

i cup white corn meal i cup cold water
i teaspoon salt 4 cups boiling water

y 2 lb. dates

Cook corn meal by method previously given.
Wash, stone, and cut dates into pieces. Add
to corn meal 5 minutes before it is served.

USES FOR LEFTOVER CEREALS

FRIED CORN MEAL

i to 2 cups cooked corn 3 tablespoons fat
meal

While corn meal is hot pour it into a greased
pan, cool, and cut in slices. Sprinkle each slice
with flour, and brown in a frying pan in which
fat has been melted.

FRIED CORN MEAL WITH CHEESE

To the hot cooked corn meal as given in
recipe for Fried Corn Meal add ^2 cup grated
cheese, stir until it is melted, pour into greased
pan and proceed as for Fried Corn Meal.

WHEATLESS AND MEATLESS DAYS

FRIED HOMINY

I to 2 cups cooked horn- 3 tablespoons fat
iny

Pour hot hominy into greased baking dish,
cool, and cut in slices, sprinkle with flour and
brown in a frying pan in which fat has been
melted.

FRIED OATMEAL WITH CHEESE

I to 2 cups cooked oat- j cup grated cheese
meal 3 tablespoons fat

Add the cheese to the hot oatmeal and stir
until it melts. Pour into a greased pan ; when
cool cut in slices, sprinkle each slice with flour
and brown in frying pan in which fat has been
melted.

FRIED RICE CAKES

to 2 cups cold Y& teaspoon pepper
cooked rice i egg

3 tablespoons fat

WHEATLESS RECIPES

Add the pepper and well-beaten egg to the
rice. Mix thoroughly and mold into flat cakes.
Brown in a frying pan in which fat has been
melted.

CEREAL OMELET

i cup cold cooked ce- 2 tablespoons hot wa-

real ter

5/2 teaspoon salt 2 egg yolks

Y$ teaspoon paprika 2 egg whites, stiffly

i teaspoon chopped beaten

parsley I tablespoon fat

Mix cereal, salt, paprika, parsley, and hot
water, and add to the well-beaten egg yolks.
Fold in the stiffly beaten egg whites. Melt fat
in a frying pan and pour in the mixture. Cook
over the fire until brown, place in hot oven 2
minutes, fold and serve.

BREAKFAST CAKES

BUCKWHEAT CAKES

2 cups buckwheat 2 cups lukewarm water

Y* cup corn meal J4 cup molasses

1 teaspoon salt ^2 teaspoon soda

y 2 yeast cake 2 tablespoons warm

2 tablespoons sugar water

Mix buckwheat, corn meal and salt. Add
sugar to yeast cake and stir until a paste is
formed, add to luke warm water and pour onto
buckwheat mixture slowly stirring constantly.
Set in a warm place over night. In the morn-
ing beat the mixture i minute, add soda, mo-
lasses, and warm water which have been
mixed, beat for 2 minutes and bake on a hot
griddle.

Compressed yeast should be used.

WHEATLESS AND MEATLESS DAYS

CORN MEAL PANCAKES

I cup white corn meal i% cups boiling water
J4 cup sugar 2 tablespoons milk

Y-Z teaspoon salt I teaspoon melted fat

Mix corn meal, sugar, and salt, add boiling
water and beat until thoroughly mixed; add
milk and melted fat and bake on a pancake
griddle.

BARLEY PANCAKES

I cup barley meal % cup brown sugar

I teaspoon salt I egg

3 cups boiling water I teaspoon melted fat

Add barley meal to boiling salted water,
stirring constantly, and boil for 10 minutes.
Cook in double boiler 45 minutes. Cool, add
sugar, well-beaten egg and melted fat. Beat
until thoroughly mixed. Drop by spoonfuls
on a hot greased griddle and bake as pancakes.

WHEATLESS RECIPES

FRIED HOMINY CAKES

cup fine hominy J4 CU P sugar

2 cups boiling water Y cup milk
I teaspoon salt i egg

*4 teaspoon paprika i cup fine crumbs

3 tablespoons fat

Add hominy to boiling salted water and boil
10 minutes. Cook in double boiler J4 hour or
until hominy is soft. Cool and add paprika,
sugar, milk, and well-beaten egg. Form into
flat cakes, roll in fine crumbs and brown in a
frying pan in which fat has been melted.

RYE DROP CAKES

2' cups rye flour i teaspoon melted fat

I teaspoon salt 2 stiffly beaten egg

1 cup milk whites

2 egg yolks

Mix flour and salt, add milk and egg yolks,
stirring constantly; add melted fat and beat

WHEATLESS AND MEATLESS DAYS

for i minute. Fold in stiffly beaten egg whites
and bake on a hot greased griddle, like pan-
cakes.

RICE FRITTERS WITH MAPLE SIRUP

iy 2 cups cold cooked y% teaspoon nutmeg

rice 2 eggs

^2 teaspoon salt i^ cups fine crumbs

Mix i well-beaten egg with the rice, add the
salt and nutmeg, and form into fritters. Beat
the other egg with 2 tablespoons of cold water
and roll the fritters first in crumbs, then in egg
and again in crumbs. Fry in deep fat, drain
on heavy paper and serve with maple sirup.

HOMINY FRITTERS WITH MOLASSES SAUCE

IJ/2 cups cold cooked % teaspoon cinnamon

hominy 2 eggs

Y2 teaspoon salt 1^2 cups fine crumbs

WHEATLESS RECIPES

Mix the hominy, salt, and cinnamon, add I
well-beaten egg and form into fritters. Beat
the other egg with 2 tablespoons cold water.
Roll fritters first in crumbs, then in egg and
again in crumbs and fry in deep fat ; drain on
heavy paper and serve with Molasses Sauce.

MOLASSES SAUCE

YZ cup light molasses % cup cold water

1 cup water I tablespoon vinegar

2 tablespoons corn- I teaspoon butter
starch

Add water to molasses and heat. Mix cold
water, vinegar and cornstarch to a smooth con-
sistency and pour into hot mixture, stirring
constantly. Boil gently for 30 minutes. Add
butter and serve.

BAKED HOMINY WITH DATES

i l /2 to 2 cups cooked y 2 cup dates

hominy i egg

1^2 cups fine crumbs

WHEATLESS AND MEATLESS DAYS

Wash, remove stones, and cut dates into
pieces, add them to the hot cereal, and pour into
a greased pan. Set in a cool place. Beat the
egg with 2 tablespoons cold water. When
hominy is cold, cut in slices about ]/2 inch thick
and roll in crumbs, then in egg and again in
crumbs.

Place in a flat greased baking dish and bake
in a hot oven until brown. Serve with Fruit
Sauce.

FRUIT SAUCE

I cup brown sugar iy 2 cups hot water

ij4 tablespoons corn- 34 teaspoon grated

starch lemon rind

juice of i lemon

Mix sugar and cornstarch, add hot water
slowly, stirring constantly. Boil for 15
minutes, add lemon rind and juice, and
serve.

WHEATLESS RECIPES

POTATO WAFFLES

I cup cold mashed po % cup sugar
tatoes Y-2 cup rye flour

1 cup milk I teaspoon salt

2 egg yolks 2 teaspoons baking
I teaspoon melted fat powder

2 stiffly beaten egg whites

Mix potatoes, milk, and well-beaten egg
yolks. Mix the sugar, salt, flour, and baking
powder, and add to first mixture. Add melted
fat and beat vigorously. Fold in the stiffly
beaten egg whites, pour into a hot, evenly
greased waffle iron, filling the iron two-thirds
full each time. Cook until brown and serve
with maple or Karo sirup.

RICE WAFFLES

1 cup cold cooked rice 2 teaspoons baking

2 egg yolks powder

i cup milk i teaspoon melted fat

%. cup rye flour 2 stiffly beaten egg

i teaspoon salt whites

WHEATLESS AND MEATLESS DAYS

The rice for waffles should be cooked until
very soft and pasty. Add the milk and well-
beaten egg yolks to the rice. Mix salt, baking
powder, and flour and sift into the mixture;
add melted fat and beat thoroughly. Fold in
stiffly beaten egg whites. Pour into a hot,
evenly greased waffle iron and cook until
brown. Fill waffle iron two-thirds full each
time. Serve with maple or Karo sirup.

SPOON BREADS

These are breads which are very soft and
usually are served with a spoon from the dish
in which they are baked. Many times they are
served with sirup or gravy instead of butter.

RICE OR HOMINY SPOON BREAD

2 cups cold cooked 2 tablespoons sugar

hominy or rice 3^ cup milk
Y? teaspoon salt 2 eggs

Y% teaspoon pepper i tablespoon butter

Mash the hominy or rice and mix with salt,
pepper, sugar, milk, and well-beaten eggs.
Pour into a greased baking dish, dot the top
with bits of butter and bake in a moderate oven
30 minutes.

WHEATLESS AND MEATLESS DAYS

SPOON CORN BREAD

i cup white corn meal 2 teaspoons salt

1 cup cold water i tablespoon fat

2 cups boiling water 2 eggs

Mix cold water and meal and add slowly to
the boiling salted water, cook 5 minutes, stir-
ring constantly ; remove from the fire, add fat,
and cool slightly. When cool add well-beaten
eggs and beat vigorously until thoroughly
mixed. Pour into a greased baking dish and
bake 25 minutes in a hot oven. Serve at once.

DELICATE SPOON BREAD

% cup corn meal I cup milk

r /4 cup cold water 2 egg yolks

i cup boiling water 2 stiffly beaten egg

i teaspoon salt whites

Y$ cup sugar

Mix cold water and meal, add slowly to the
boiling water and boil 5 minutes, stirring con-

WHEATLESS RECIPES

stantly. Remove from the fire, add sugar,
milk, and well-beaten egg yolks, mix thorough-
ly, fold in stiffly beaten egg whites and bake in
a moderate oven 45 minutes. Serve at once.

BARLEY SPOON BREAD

3 slices bacon J^ cup barley meal

2 cups boiling water J^ cup milk
*4 teaspoon salt 2 eggs

Cut bacon into small pieces and cook in kettle
in which barley is to be cooked, until bacon is
slightly browned. Pour in water, add salt, and
when water boils add meal slowly, stirring con-
stantly. Boil for 5 minutes and then cook for
45 minutes in a double boiler. Cool and add
milk and the eggs which have been beaten until
very light. Pour into a greased baking dish
and bake in a moderate oven 45 minutes. Serve
immediately.

WHEATLESS AND MEATLESS DAYS

CUSTARD SPOON BREAD

I cup white corn meal ^2 cup sour milk
Y-2. teaspoon soda i cup sweet milk

I teaspoon salt I tablespoon butter

[J4 cup sugar J- cup cream

2 eggs

Mix the corn meal, soda, salt and sugar and
add all of the milk; when thoroughly mixed
add the eggs which have been beaten very light.
Melt the butter and thoroughly grease a baking
dish with it. Pour in the batter and, without
stirring it, add the cream. Bake in a moderate
oven 45 minutes or until small bits of custard
on top are firm. Serve immediately.

SPOON CORN PUFF

5/2 cup white corn meal J^ cup milk

i cup cold water %. cup sugar

i cup boiling water ^ teaspoon nutmeg

i teaspoon salt 3 eggs

WHEATLESS RECIPES

Mix meal and cold water, add to boiling
salted water and cook i minute, stirring con-
stantly. Cook in double boiler for 30 minutes.
Remove from fire and cool. Beat the eggs until
very light and add with milk, sugar and nut-
meg to the cooled mixture. Pour into a greased
baking dish and bake 30 minutes in a moderate
oven.

SPOON BREAD MADE WITH SOUR MILK

2 cups white corn meal % cup sugar
Y2 teaspoon salt 2 cups sour milk

y 2 teaspoon soda I egg

Mix and sift corn meal, salt, soda and sugar.
Add the well-beaten egg to the sour milk and
combine the two mixtures, stirring constantly.
Heat a w 7 ell-greased baking dish, pour batter
into it and bake quickly in a hot oven from 15
to 20 minutes. Serve at once.

WHEATLESS AND MEATLESS DAY.S

MUSH SPOON BREAD

I cup hot milk I teaspoon salt

3/2 cup white corn meal }4 cup sugar
% cup cold water 2 egg yolks

2 stiffly beaten egg whites

Mix meal and cold water, add to hot milk,
and cook in double boiler for 5 minutes. Cool
slightly and add sugar and egg yolks. Fold in
stiffly beaten egg whites and pour into a
greased baking dish. Bake 30 minutes in a
moderate oven. Serve immediately.

BREADS, MUFFINS AND GEMS

HONEY RYE BREAD

2 cups rye flour 2 tablespoons brown

y 2 teaspoon soda sugar

I teaspoon ginger I egg yolk

i cup honey

Mix flour, soda, ginger and sugar, add liquid
and spread in shallow greased pan and bake in
a hot oven.

BOSTON BROWN RAISIN BREAD

2 cups rye meal Y? teaspoon salt

I cup corn meal */> cup molasses

I teaspoon soda 2 cups sour milk

YZ cup seeded raisins

Mix the rye and corn meal thoroughly with
soda and salt, and add the raisins which have

WHEATLESS AND MEATLESS DAYS

been washed, dried and cut in pieces; add the
milk and molasses and beat well. Pour into a
greased mold, cover tightly and steam from 5
to 6 hours. Remove from tin, and dry in the
oven 5 minutes. This may be served hot or
cold.

RAISED BROWN BREAD

yeast cake ^2 cup molasses

2 tablespoons sugar I teaspoon salt

2 cups corn meal 2 cups rye flour

2 cups boiling water */6 teaspoon soda
i tablespoon cold water

Mix yeast cake and sugar together. Pour
boiling water over corn meal, add molasses,
salt, and rye flour and when mixture is luke-
warm add yeast. Beat for 5 minutes and set
aside to rise overnight in a warm place. In the
morning add soda dissolved in water, beat
again for 5 minutes, pour into 2 greased bread
pans and bake in a moderate oven from i l /2
to 2 hours.

WHEATLESS RECIPES

STEAMED DATE BREAD

2 cups rye meal Y^ cup brown sugar

I cup white corn meal J^ cup molasses

I teaspoon soda 2 cups sour milk

y 2 teaspoon salt ^2 cup dates

Mix rye and corn meal, soda, salt and brown
sugar and add dates which have been washed,
dried, stoned and cut in pieces. Mix molasses
and milk, pour into first mixture and beat vig-
orously. Put into a greased mold and steam
5 to 6 hours. Remove from mold and dry in
oven for 5 minutes. This may be served hot or
cold.

BROWN BREAD

I cup rye meal J4 teaspoon salt

T/2 cup bran J^ cup molasses

I cup corn meal I cup water

1/2 teaspoon soda ^2 cup chopped walnuts

T/2 cup raisins

Mix rye meal, bran, corn meal, soda, salt,
nuts and raisins which have been washed, dried

WHEATLESS AND MEATLESS DAYS

and cut in pieces. Add the molasses and water,
mix thoroughly and pour into a greased mold.
Steam 4 or 5 hours. When ready to serve dry
in the oven for 5 minutes.

NEW MEXICO CORN BREAD

2 cups corn meal %. cup sugar

i teaspoon salt 2 cups milk

i teaspoon baking 2 eggs
powder i tablespoon melted fat

Mix and sift cornmeal, salt, baking powder
and sugar. Add the milk, well-beaten eggs,
and melted fat. Beat vigorously for 2 minutes.
Pour into a greased pan and bake 30 minutes
in a hot oven. Serve at once.

SOUTHERN CORN BREAD

i cup cold cooked hom- i cup milk

iny i cup uncooked fine

I egg hominy

i teaspoon salt i tablespoon melted fat

WHEATLESS RECIPES

Mash the cooked hominy, add salt, well-
beaten egg, milk and melted fat. Spread in a
greased baking dish, sprinkle uncooked hominy
over the top and bake 35 minutes in a hot oven.
Serve at once.

RYE BREAD WITH HONEY

3 cups rye flour % teaspoon salt

J4 teaspoon soda Y^ cup brown sugar

I teaspoon ginger I egg

1/^2 cups honey

Mix and sift dry ingredients. Add well-
beaten egg and honey. Spread in 2 well greased
bread pans and bake 40 minutes in a moderate
oven.

NAVAJO INDIAN BREAD

I cup white corn meal i cup water

i cup yellow corn meal i cup finely chopped

i teaspoon salt suet

i tablespoon sugar

WHEATLESS AND MEATLESS DAYS

Mix corn meal, salt, and sugar, add finely
chopped suet and mix thoroughly ; pour in wa-
ter until a thick mass is formed. Shape into
rolls about 6 inches long, wrap each roll in a
well greased paper and bake in a flat greased
baking dish in a moderate oven for i hour.

When these are made by the Navajo Indians
they roll them in corn husks.

STEAMED HONEY BREAD

1 cup white corn meal ^ cup honey

2 cups rye flour 2 cups sour milk

i teaspoon salt I cup chopped raisins

YZ teaspoon soda I cup chopped nuts

Mix and sift dry ingredients, add raisins,
nuts, honey, and sour milk. Pour into greased
molds and steam for 2,y 2 hours. Fill molds only
% full.

This quantity will make 4 loaves if put in i
pound baking powder cans.

WHEATLESS RECIPES

OATMEAL MUFFINS

cup oatmeal (raw) 4 teaspoons baking

i cup rye flour powder

f/2 cup barley flour I egg

i teaspoon salt I cup milk

*/2 cup brown sugar i tablespoon melted fat

Mix dry ingredients, add well-beaten egg,
milk and melted fat. Pour into greased muffin
pans and bake 35 minutes in a moderate oven.

VIRGINIA CORN PONE

2^/2 cups milk i tablespoon butter

Y-Z cup yellow corn i teaspoon baking

meal powder

2, teaspoons salt i egg

Heat milk, add salt and corn meal and cook
in a double boiler for ij^ hours. Add butter,
cool and add baking powder mixed with i ta-
blespoon of cold water, and well- beaten egg.
Pour into a greased baking dish and bake in a
moderate oven 45 minutes. Cut in pie shaped
pieces to serve.

WHEATLESS AND MEATLESS DAYS

RYE MUFFINS

2 cups rye flour y 2 cup brown sugar

4 teaspoons baking i egg

powder i l /4 cups milk

i teaspoon salt i tablespoon melted

1 tablespoon caraway fat
seeds

Mix and sift dry ingredients and add cara-
way seeds. Pour in milk and well-beaten egg
slowly, stirring constantly. Add melted fat
and pour into greased muffin pans. Bake 40
minutes in a moderate oven.

If desired, caraway seeds may be omitted.

This recipe will make 12 large muffins or 18
small ones.

HONEY BRAN MUFFINS

2 cups bran i teaspoon baking
y* cup rye flour powder

y 2 teaspoon salt ^ cup honey

y 2 teaspoon soda *% cups milk

i tablespoon melted fat

WHEATLESS RECIPES

Mix bran, flour, salt, soda and baking pow-
der. Add honey, milk and fat and beat thor-
oughly.

Pour into hot greased muffin pans and bake
30 minutes in a hot oven.

If desired, J/2 cup finely chopped walnuts
may be added.

SPIDER CORN CAKE

iy 2 cups corn meal l / 2 teaspoon soda

y\ cup sugar 2 eggs

i teaspoon salt 2 cups sour milk

i tablespoon fat

Mix corn meal, sugar, salt and soda, add
well-beaten eggs and milk and beat thoroughly
until mixed. Melt the fat in an iron spider or
frying pan greasing the sides as well as the bot-
tom of the pan.

Pour in the mixture and bake in a hot oven
20 minutes. Serve at once.

WHEATLESS AND MEATLESS DAYS

^ ^ ^^^^^-^^^-^ ^ .1 .. ^-.^^^^ ^^^^^^^^^^t

CORN AND RICE MUFFINS

1 cup corn meal 2 tablespoons sugar

2 teaspoons baking i cup cold cooked rice

powder ^ cup milk

i teaspoon salt I egg

I tablespoon melted fat

Mix the corn meal, baking powder, salt, and
sugar, add the rice slowly and when well mixed
add well-beaten egg, milk, and fat. Beat vigor-
ously i minute, pour into greased gem pans and
bake 35 minutes in a moderate oven.

CORN GEMS

1 cup corn meal i teaspoon baking pow-
J^ cup rye flour der

2 tablespoons sugar i cup milk

1 teaspoon salt 2 stiffly beaten egg

2 egg yolks whites

i tablespoon melted fat

Mix and sift corn meal, rye flour, sugar, salt
and baking powder, add well-beaten egg yolks

WHEATLESS RECIPES

with the milk and melted fat. Fold in stiffly
beaten egg whites. Pour into hot greased gem
pans and bake 20 minutes in a hot oven.
This will make 12 gems.

HOMINY GEMS

cup fine hominy i cup hot milk

cup boiling water 54 cup sugar
i teaspoon salt 2 egg yolks

I tablespoon fat 2 stiffly beaten egg

4 cup corn meal whites

Cook the hominy in the boiling salted water
15 minutes, stirring constantly. Add the hot
milk to the cornmeal and cook in the double
boiler 15 minutes. Combine the two mixtures,
add sugar and fat and set aside to cool. When
cold, add well-beaten yolks of eggs, beat until
mixed and fold in the stiffly beaten egg whites.
Pour into hot greased gem pans and bake 35
minutes in a moderate oven.

WHEATLESS AND MEATLESS DAYS

FRUIT GEMS

i cup white corn meal I teaspoon baking
l /4 cup cold water powder

I cup hot milk J^ cup raisins

1 teaspoon salt y 2 cup dates

2 tablespoons sugar ^2 cup cream

Mix meal and cold water and add to the hot
milk. Cook in a double boiler, over boiling
water, for 5 minutes stirring constantly, and
set aside to cool. When cold add sugar and
baking powder which have been mixed and
beat vigorously for i minute. Add the cream,
and the raisins and dates which have been
washed and cut in pieces. Mix thoroughly,
pour into well greased gem pans and bake
about 30 minutes in a moderate oven.

GRANDMOTHER'S CORN DODGERS

2 cups corn meal i^> cups boiling water

2. teaspoons salt i tablespoon melted

fat

WHEATLESS RECIPES

Mix corn meal and salt, add the boiling wa-
ter and fat. Allow mixture to cool and form
into flat round cakes, place in a greased baking
dish and bake in a hot oven 45 minutes.

RICE CORN PONE

2 cups corn meal i cup cold cooked rice

4 teaspoons baking 2 eggs

powder 2.y 2 cups milk

i teaspoon salt 2 tablespoons melted

l /4 cup sugar fat

Mix and sift baking powder, salt, sugar, and
corn meal. Add well-beaten eggs and milk to
rice, stir gradually into cornmeal mixture, add
melted fat, beat thoroughly until well mixed.
Pour in a shallow greased pan and bake 30
minutes in a hot oven. Serve at once.

HOMINY BARLEY PONES

i cup hot cooked horn- % cup sugar

iny y 2 teaspoon salt

1 tablespoon butter 2 teaspoons baking

2 cups milk powder
i cup barley meal 2 eggs

WHEATLESS AND MEATLESS DAYS

Mix hominy with butter and milk and set
aside to cool. Mix barley, sugar, salt and bak-
ing powder and add to cooled mixture, stirring
constantly; put in the well-beaten eggs and
when thoroughly mixed pour into a shallow
greased baking dish and bake in a moderate
oven 45 minutes. Serve immediately.

CAKES AND COOKIES

POTATO FLOUR CAKE

3 e g yolks i teaspoon baking
T, teaspoon vanilla powder

cup sugar 3 stiffly beaten egg

Y* cup potato flour whites

Y\ teaspoon salt

Beat the egg yolks until very light, slowly
sifting in the sugar, add the vanilla, flour
which has been mixed and sifted with salt and
baking powder, and fold in the stiffly beaten
egg whites. Bake in a tube cake pan or in
fancy muffin pans in a slow oven 45 minutes to
i hour.

This may be frosted with coconut water
icing.

COCONUT WATER ICING

i cup powdered sugar ^4 teaspoon vanilla
Boiling water ^2 cup coconut

WHEATLESS AND MEATLESS DAYS

Sift sugar and add water very slowly until
icing is of consistency to spread. Add vanilla
and coconut and spread over warm cake.

BARLEY FLOUR SPONGE CAKE

3 e gg yolks Y% teaspoon salt

24 cup sugar 24 CU P b ai "l e y flour

2 teaspoons lemon 3 stiffly beaten egg
juice whites

Beat yolks till very light, gradually sifting in
the sugar ; add the lemon juice and flour. Fold
in stiffly beaten egg whites and bake in tube
cake pan or muffin tins 45 minutes to i hour in
a slow oven. Frost with Cocoa Icing.

COCOA ICING

i cup powdered sugar Boiling water
cup dry cocoa ^4 teaspoon vanilla

Sift sugar and cocoa together, pour on wa-
ter slowly until icing is of consistency to spread
and add vanilla. Spread on warm cake.

WHEATLESS RECIPES

POTATO FLOUR CREAM CAKE

4 Q gg yolks J/2 teaspoon baking

i cup sugar powder

teaspoon salt 3 stiffly beaten egg

cup potato flour whites

Beat egg yolks with sugar until very light,
and add salt, flour, and baking powder which
have been mixed and sifted. Fold in stiffly
beaten egg whites. Pour into 3 layer cake tins
and bake in a slow oven 20 to 30 minutes.
When done remove from pans, spread cream
filling between layers and just before serving
sift powdered sugar over the top.

CREAM FILLING

3 tablespoons butter y 2 cup powdered sugar
I stiffly beaten egg y 2 teaspoon orange

white flavoring

Cream butter and sugar together until mix-
ture is very light, add flavoring, fold in egg
white and set in a very cold place for at least
30 minutes.

WHEATLESS AND MEATLESS DAYS

POTATO FLOUR SPONGE CAKE

4 egg yolks Grated rind and juice

i cup sugar from y 2 lemon

*4 teaspoon salt 4 stiffly beaten egg

1/2 cup potato flour whites

Beat the egg yolks until very light, add sugar
slowly, then lemon rind and juice, salt, and po-
tato flour. Fold in the egg whites, pour into a
tube cake pan and bake i hour in a slow oven.

OLD ENGLISH CHEESE CAKES

4 tablespoons fat i cup rice flour

3/2 cup sugar I teaspoon baking

2. eggs powder

Jam or jelly

Cream the fat, add the sugar slowly, then
the well-beaten eggs and last flour and baking
powder which have been mixed and sifted.
Grease ramekins and pour i teaspoon jam or
jelly into each, fill % full with mixture and

WHEATLESS RECIPES

bake 25 to 30 minutes or until cakes are a deli-
cate brown.

Serve in ramekins.

HERMITS

I egg yolk % teaspoon salt

y 2 cup sugar I tablespoon melted

J4 teaspoon nutmeg fat

teaspoon cinnamon l /2 cup chopped raisins

teaspoon allspice J^ cup chopped nuts

J4 teaspoon baking I stiffly beaten egg

powder white

Mix sugar, salt, baking powder, and spices
and slowly add to beaten egg yolk, with raisins
and nuts ; fold in stiffly beaten white. Drop by
spoonfuls on a greased pan and bake 20 to 30
minutes in a moderate oven.

SCOTCH OAT COOKIES

i egg yolk I cup rolled oats

l /> cup sugar % teaspoon salt

i tablespoon melted J^ teaspoon lemon ex-

fat tract

i stiffly beaten egg white

WHEATLESS AND MEATLESS DAYS

Beat egg yolk, slowly adding sugar and salt ;
add lemon, rolled oats and stiffly beaten egg
white. Drop from spoon onto a greased pan
and bake in a moderate oven about 15 minutes
or until brown.

HONEY COOKIES

Yz cup sugar 2^ cups bran
teaspoon cinnamon Yz cup honey
teaspoon soda Yz cup milk

teaspoon ginger % CU P melted fat

Look over bran to remove any foreign sub-
stance and mix bran, cinnamon, ginger, and
soda ; add honey, milk, and melted fat. Drop
from spoon on greased tins and bake about 15
minutes in a moderate oven.

These cookies are better if served the day
after they are made.

NUT WAFERS

2 egg whites i cup finely chopped

I cup sugar nuts

J4 teaspoon vanilla

WHEATLESS RECIPES

Beat egg whites until very stiff and dry, add
sugar slowly, nuts and vanilla. Spread in a
well greased pan and bake in a slow oven about
i hour. Remove from oven, mark into squares
and cool before removing from pan.

OAT WAFERS

I egg }4 teaspoon nutmeg

Y-2. cup sugar i tablespoon melted

1 teaspoon baking fat

powder i teaspoon vanilla

i cup rolled oats

Beat the egg very light, slowly add sugar,
nutmeg, and baking powder which have been
mixed ; then add melted fat, vanilla, and rolled
oats. Spread in a well greased cake pan and
bake in a moderate oven 20 minutes or until
crisp and brown. Mark into squares and re-
move from the pan before they become hard.

COCONUT MERINGUES

2 egg whites ^2 cup coconut

j cup sugar y 2 teaspoon vanilla

WHEATLESS AND MEATLESS DAYS

Beat egg whites until very stiff, slowly add
sugar, coconut, and vanilla and beat for 5
minutes or until mixture holds its shape. Drop
by the tablespoon on a greased pan and bake
in a slow oven 30 to 45 minutes.

COCONUT COOKIES

I egg 1/4 cups coconut

y 2 cup sugar ^2 teaspoon salt

i tablespoon melted ^2 teaspoon vanilla
fat

Beat egg, add sugar, fat, coconut, salt, and
vanilla. Drop from spoon on a well greased
pan. Bake in a moderate oven 15 minutes or
until brown.

PRUNE MERINGUES

2 cup prunes i tablespoon lemon

i egg white juice

i cup sugar Y? cup finely chopped

teaspoon cinnamon nuts

WHEATLESS RECIPES

Wash prunes and soak over night in cold

water. In the morning cook them until tender,
drain, remove stones and press them through a
colander or strainer.

Beat egg whites very stiff, slowly add sugar,
cinnamon, lemon juice, prune pulp and nuts.
Beat vigorously 5 minutes or until mixture
holds its shape. Drop by the tablespoonful on
a greased pan and bake in a slow oven 30 to 45
minutes or until brown.

ALMOND CAKES

i egg yolk i tablespoon melted
YZ cup sugar fat

y% teaspoon salt i cup almonds

i tablespoon lemon i stiffly beaten egg
juice white

Blanch the almonds and chop all but 12 al-
monds very fine. Beat the egg yolk until very
light, slowly add sugar, salt, lemon juice, fat,
and chopped almonds. Fold in stifHy beaten
egg white. Drop from spoon on greased

WHEATLESS AND MEATLESS DAYS

pan, putting y 2 an almond on each cake, and
bake in a moderate oven 15 minutes or until
brown.

DIVINITY KISSES

2 egg whites y 2 cup raisins

YI cup sugar ^4 cup chopped candied

i cup chopped nuts cherries

Beat egg whites very stiff, slowly add sugar,
nuts, raisins and cherries. Drop from a table-
spoon on greased pan and bake i hour in a slow
oven.

PEANUT MACAROONS

i egg white J/s teaspoon salt

l /4 cup sugar i cup peanuts

l /2 teaspoon vanilla

Chop part of the peanuts very fine leaving a
few whole ; 10 or 12. Beat egg white until very
stiff, slowly add sugar, salt, chopped peanuts
and vanilla. Drop by the tablespoon ful on a
greased pan, put J4 a peanut on top of each
macaroon and bake 30 minutes or until brown
in a slow oven.

HOT PUDDINGS

APPLE TARTLETS

6 medium sized apples i lemon, juice and

i egg yolk rind

Y-2 cup powdered sugar i stiffly beaten egg

y% teaspoon nutmeg white

Wash and pare apples, cut off a slice from
the stem end and remove center, being careful
to keep the apples unbroken. Beat egg yolks
with sugar, nutmeg, lemon juice and rind, fold
in stiffly beaten egg white and heap centers of
apples with mixture. Set in a granite or
earthen-ware baking dish, pour in water to
depth of }/2 inch and bake in a slow oven until
apples are tender.

BAKED APPLES WITH OATMEAL

6 medium sized apples *4 cup brown sugar
i cup cooked oatmeal Y^ teaspoon cinnamon
Y?. cup chopped raisins

WHEATLESS AND MEATLESS DAYS

Wash, pare, and core apples. Mix oatmeal,
chopped raisins, and half of the sugar and cin-
namon, fill the centers of apples with mixture,
and sprinkle remaining sugar and cinnamon
over the tops. Place in a granite or earthen-
ware baking dish, surround with water to the
depth of ]/2 inch and bake in a moderate oven
until the apples are tender.

SOUR CREAM PUDDING WITH DATES

1 cup dates % CU P brown sugar
YZ cup walnuts 54 teaspoon cinnamon

2 eggs 54 teaspoon salt

i l / 2 cups sour cream

Wash and stone dates. Put dates and nuts
through the food chopper.

Beat eggs, add brown sugar, cinnamon, salt,
cream, nuts and dates. Pour into greased bak-
ing dish and bake in a moderate oven about 40
minutes, or until firm. Serve hot or cold.

WHEATLESS RECIPES

STEAMED GINGER PUDDING WITH
ORANGE SAUCE

2 cups rye flour y 2 cup sour or butter-
cup yellow corn milk

meal J/ cup molasses
I teaspoon soda I tablespoon melted

y* tablespoon ginger fat

*/2 teaspoon salt i cup chopped raisins

Mix and sift dry ingredients, add chopped
raisins, milk, molasses and melted fat. Pour
into well greased mold and steam 2,^/2 hours.
Serve with Orange Sauce.

ORANGE SAUCE

2 tablespoons corn 2 cups hot water

starch juice of i lemon

y^ cup brown sugar ^4 cup orange juice

V teaspoon salt T V teaspoon nutmeg

Mix corn starch, sugar and salt, pour on hot
water, bring to boiling point stirring con-
stantly, and boil for 15 minutes or cook in
double boiler 40 minutes. Add fruit juice and
nutmeg and serve.

WHEATLESS AND MEATLESS DAYS

CEREAL PUDDING

I cup cooked cereal J4 cup chopped raisins

I cup milk I teaspoon cinnamon

T/2 cup molasses i egg

Mix cereal and milk until smooth, heating if
necessary. Add molasses, raisins, cinnamon
and well-beaten egg. Pour into a greased bak-
ing dish and bake 40 minutes in a moderate
oven.

Serve hot.

BARLEY TAPIOCA PUDDING

*4 cup minute tapioca J4 teaspoon salt
2^/2 cups hot milk 2 tablespoons brown

2 tablespoons barley sugar

meal I tablespoon butter

*4 cup molasses y* cup cold milk

y* cup chopped raisins

Cook tapioca and barley with hot milk in
double boiler until tapioca is transparent. Re-
move from fire, add salt, molasses, sugar, but-
ter, and raisins. Pour into a greased baking

WHEATLESS RECIPES

dish, pour cold milk over the top and bake I
hour in a moderate oven.

APPLE TAPIOCA PUDDING

4 or 5 apples ^2 cup brown sugar

y cup minute tapioca I tablespoon lemon
2j^ cups boiling water juice

YT, teaspoon cinnamon

Wash, pare and core apples, place in a
greased baking dish. Cook tapioca in boiling
water until it is transparent. Remove from
the fire, add sugar, cinnamon, lemon juice and
pour over the apples. Bake until apples are
tender. Serve with milk or cream.

INDIAN TAPIOCA PUDDING

cups hot milk Y^ teaspoon salt

cup minute tapioca % cup sugar

cup corn meal l /4 cup molasses

y 2 cup cold milk I tablespoon butter

Cook tapioca and corn meal with the hot
milk in a double boiler for 30 minutes. Re-

WHEATLESS AND MEATLESS DAYS

move from fire, add salt, molasses, sugar, and
butter. Turn into a greased baking dish, pour
cold milk over the top and bake i hour in a
moderate oven.

DATE AND TAPIOCA PUDDING

2 cups boiling water %. cup sugar

l /2 cup minute tapioca I cup dates

54 teaspoon salt 2 stiffly beaten egg

2 egg yolks whites

Cook tapioca in boiling salted water until
transparent. Cool slightly, add egg yolks
which have been beaten with sugar and cook in
double boiler until mixture is thickened. Re-
move from fire, add dates, fold in egg whites,
pour into a greased baking dish and bake in a
slow oven 25 minutes or until firm.

INDIAN PUDDING

4 cups milk j teaspoon ginger

^2 cup corn meal 2 tablespoons sugar

y 2 teaspoon salt y* CU P chopped raisins

cup molasses i egg

WHEATLESS RECIPES

Cook the corn meal with salt and milk in the
double boiler for 30 minutes. Add molasses,
ginger, sugar, raisins, and beaten egg. Pour
into a greased baking dish and bake 2 hours in
a slow oven. Serve with milk or cream.

APPLE CORN MEAL DUMPLINGS

Y-Z cup corn meal 4 or 5 apples

1 cup cold water %. cup sugar

2 cups boiling water l /\ teaspoon cinnamon
y 2 teaspoon salt i tablespoon butter

34 cup brown sugar

Mix corn meal and cold water, add to boiling
water and boil 15 minutes. Wash, pare and
core apples, place in greased baking dish. Add
sugar, cinnamon, and butter to corn meal, pour
over apples, sprinkle brown sugar over the top
and bake i^> hours in a moderate oven. Serve
with milk or cream.

APPLE CHEESE PUDDING

5 or 6 apples i cup grated mild

I cup brown sugar cheese

teaspoon cinnamon

6 9

WHEATLESS AND MEATLESS DAYS

^^ZZ^M^MMBRBBMMMVMMB^^^^^^^^^^HB^Z^^^^H^^HBMI^^^^^^BIWM^^M^^H^Z^^ZlZM^Bll^^^^^^^^^^^^^^^^^^^^^^^^^^H^^

Wash and pare the apples and cut in thin
slices. Mix sugar, cinnamon and cheese. Ar-
range sliced apples in layers in a greased bak-
ing dish, sprinkling each layer with the cheese
mixture. Bake in a moderate oven 30 to 45
minutes or until apples are tender.

COCONUT PUDDING

2 tablespoons white % teaspoon salt

corn meal % teaspoon ginger

2 tablespoons minute i tablespoon butter

tapioca YZ cup molasses

2 l /2 cups hot milk ^2 cup coconut

Cook corn meal, tapioca, and hot milk in a
double boiler 20 minutes, add all other ingre-
dients, pour into a greased baking dish and
bake 45 minutes to i hour in a moderate oven.

INDIAN PUDDING WITH APPLES

l / 2 cup corn meal 2 cups milk

l / 2 teaspoon salt I egg

1 cup cold water y 2 cup molasses

2 cups boiling water 4 apples

teaspoon nutmeg

WHEATLESS RECIPES

Mix corn meal, salt, and cold water, pour
into boiling water and boil 15 minutes. Re-
move from the fire and add milk, beaten egg,
molasses, and apples, which have been washed,
pared, and sliced. Pour into a greased baking
dish, sprinkle cinnamon over the top and bake
i hour in a moderate oven.

NEW ENGLAND PUDDING WITH CARAMEL

SAUCE

i cup raisins 2 eggs

1 cup boiling water /4 cup sugar

2 cups milk y\. teaspoon nutmeg

Cook the raisins in the boiling water allow-
ing all water to finally cook away. Beat eggs,
add sugar, milk and raisins. Pour into a
greased baking dish, sprinkle with nutmeg and
set baking dish in a pan of water and bake in
a moderate oven 45 minutes to i hour or until
it is firm. Serve with Caramel Sauce.

WHEATLESS AND MEATLESS DAYS

CARAMEL SAUCE
I cup sugar i cup boiling water

Cook sugar in a frying pan, stirring con-
stantly, until melted and a light brown in color.
Add boiling water and allow to cook over a low
fire for 10 minutes. Cool slightly before serv-
ing with hot pudding.

BARLEY PUDDING

3 cups hot milk % teaspoon salt

54 cup barley meal l /4 cup brown sugar

y 2 cup molasses l /> teaspoon ginger

Cook barley meal with milk in double boiler
30 minutes. Add other ingredients, pour into
greased baking dish and bake in a moderate
oven i hour. Serve with Caramel or Brown
Sugar Sauce.

DATE PUDDING WITH BROWN SUGAR

SIRUP

3 cups hot milk l /2 cup sugar

Y^ cup white corn meal ^2 teaspoon cinnamon
i tablespoon butter *^ cup chopped dates

2 eggs

WHEATLESS RECIPES

Cook the corn meal with hot milk in double
boiler 10 minutes. Cool slightly and add all
other ingredients, mix thoroughly and bake in
a slow oven i hour or until firm. Serve with
Brown Sugar Sirup.

BROWN SUGAR SIRUP

24 cup brown sugar i^ cups boiling water

2 tablespoons corn- I teaspoon vanilla

starch

Mix sugar and cornstarch, add boiling water
slowly, stirring constantly and boil 15 minutes.
Cool slightly, add vanilla and serve.

COLD PUDDINGS

CARAMEL CHARLOTTE RUSSE

1 tablespoon gelatin J^ cup sugar

1/2 cup cold water }4 cup boiling water

2 egg yolks 2 egg whites

2 tablespoons sugar YZ cup whipping cream

y^ teaspoon salt J4 cup chopped nuts

Soak gelatin in cold water. Beat egg yolks
with two tablespoons sugar and the salt. Melt
% cup sugar in the frying pan and when
golden brown sirup has formed, add boiling
water, cook for i minute, cool, pour into egg
mixture and cook over boiling water until mix-
ture is thick ; pour onto softened gelatin and stir
until gelatin dissolves and set aside to partially
cool. Add the unbeaten egg whites to the
cream and beat until very light. Fold into the
slightly cooled mixture, add nuts, pour into
mold or serving dish and chill.

WHEATLESS AND MEATLESS DAYS

BLACKBERRY PUDDING

i quart canned black- 4 tablespoons corn
berries starch

cup cold water

Mix corn starch and cold water, add to
blackberries which have been heated and bring
to the boiling point, stirring constantly. Boil
15 minutes or cook in double boiler 40 minutes.
Cool slightly, pour into serving dish, chill and
serve with cream and sugar.

JENNY LIND CUSTARD

I tablespoon granu- 54 teaspoon salt

lated gelatin Y$ cup brown sugar

J4 cup cold water I egg yolk

I 1 /* cups boiling water */2 teaspoon vanilla

i egg white

Soak gelatin in cold water and when soft
add boiling water, salt and sugar, pour onto
egg yolk and cook 2 minutes in double boiler.
Remove from fire, cool, add vanilla and fold in
stiffly beaten egg white, pour into a mold and
chill.

WHEATLESS RECIPES

JELLIED PEACHES WITH RICE

1 quart can peaches Hot fruit juice from

2 tablespoons fat canned peaches

YZ cup brown sugar 2 tablespoons granulated

I cup cooked rice gelatin

]/4 cup cold water

Drain and slice peaches, and line a mold or
serving- dish with the slices. Melt the fat, add
sugar and stir over a very low fire until the
sugar is melted. Heat the juice from peaches
and add sugar mixture, cook over hot water till
thoroughly mixed, pour onto gelatin which has
been softened in the cold water, add rice, pour
into mold or serving dish and chill.

If desired, fresh peaches may be used in-
stead of canned peaches, in which case add
juice of i lemon with the rice.

CARAMEL NUT PUDDING

1 cup sugar % cup cornstarch

2 cups boiling water Y?. cup cold water
cup brown sugar i cup chopped nuts

WHEATLESS AND MEATLESS DAYS

Caramelize I cup sugar by melting it in a
frying pan until a golden brown sirup is
formed. Add boiling water and put in a double
boiler. Mix sugar, cornstarch and water until
smooth and add slowly to caramel mixture,
stirring until it thickens. Cook 45 minutes,
add nuts, cool slightly, pour into serving dish,
chill and serve with plain or whipped cream.

CRANBERRY BAVARIAN CREAM

2 cups cranberries I tablespoon gelatin

i cup sugar YA. cup cold water

y 2 cup water i cup cream, whipped

Soak gelatin in cold water. Wash cranber-
ries, cook slowly with water and sugar until
soft and press through a strainer or colander.
Bring to the boiling point and pour onto soft-
ened gelatin. Set aside in a cool place till
slightly thickened. Fold in whipped cream,
pour into serving dish and set in cold place
until firm.

WHEATLESS RECIPES

GRAPE JUICE CREAM

i tablespoon gelatin ^2 cup sugar
%. cup cold water I cup cream, whipped

i cup boiling water I cup grape juice

Soak gelatin in cold water, add boiling wa-
ter and stir until gelatin is dissolved. Add
grape juice and sugar. Set aside and when
the mixture begins to thicken fold in the
whipped cream, pour into mold or serving dish
and chill.

COFFEE JELLY

1 envelope or i cup boiling water

2 tablespoons gelatin iy 2 cups strong coffee
J/2 cup cold water y$ cup sugar

Juice of y 2 lemon

Soak gelatin in cold water 10 minutes. Pour
on boiling water and stir until gelatin is dis-
solved. Add sugar, coffee, and lemon, pour in
mold or serving dish and set aside in a cool
place from 4 to 6 hours or until firm. Serve
with whipped cream.

WHEATLESS AND MEATLESS DAYS

CREAM RICE PUDDING

cups milk y% teaspoon salt

cup cooked rice j teaspoon vanilla

2 egg yolks 2 stiffly beaten egg

y* cup sugar whites

2 tablespoons sugar

Cook the rice with milk for 3 minutes in
double boiler. Remove from fire and cool
slightly. Beat egg yolks with sugar and salt
and add to cooled rice and milk. Return to
double boiler and cook until egg thickens the
mixture. Remove from fire, cool, and add va-
nilla and fold in one half the stiffly beaten egg
whites which have been mixed with 2 table-
spoons sugar. Pour into serving dish and
spread with remainder of egg whites. Chill
and serve.

CHOCOLATE PUDDING

Y$ cup sugar 2^2 cups hot milk

y^ cup cornstarch 2 squares Baker's

y$ teaspoon salt chocolate

2/2 cup cold milk j teaspoon vanilla

WHEATLESS RECIPES

Mix sugar, salt, cornstarch and cold milk to
smooth consistency. Add chocolate to hot milk
in double boiler and when chocolate has melted
add cornstarch mixture. Stir until pudding
thickens and then cook for 45 minutes, stir-
ring occasionally. Cool slightly, add vanilla,
pour into serving dish, chill, and serve with
cream.

SAGO PUDDING WITH JAM

cup sago 2 stiffly beaten egg

cups hot milk whites

2 egg yolks 2 tablespoons sugar

y 2 cup brown sugar Raspberry or straw-

i tablespoon butter berry jam

Cook sago with hot milk in double boiler
until sago is soft. Remove from the fire and
cool; then add well-beaten egg yolks, brown
sugar, and butter. Pour into a greased baking
dish and bake in a slow oven i hour. Remove
from the oven, spread jam over pudding, then
spread with egg whites which have been stiffly
beaten and mixed with sugar. Return to hot

WHEATLESS AND MEATLESS DAYS

oven and brown the meringue. Serve hot or
cold.

RICE PUDDING

iy 2 cups steamed or J^ cup sugar

boiled rice 54 teaspoon cinnamon
y 2 cup raisins I egg

% teaspoon salt 3 cups milk

Wash raisins and mix with rice, add salt,
sugar, and cinnamon. Pour into a greased
baking dish, pour over beaten egg and milk,
and bake in a slow oven 45 minutes. Serve
hot or cold.

TAPIOCA PUDDING

2.Y-2 cups milk y teaspoon vanilla

y^ cup minute tapioca 2 egg whites

2 egg yolks 2 tablespoons powder-

*4 cup sugar ed sugar

y% teaspoon salt Jelly

Cook milk with tapioca in a double boiler
until tapioca is transparent. Add sugar and

WHEATLESS RECIPES

salt to egg yolks and pour hot tapioca mixture
into egg mixture, return to double boiler and
cook 2 minutes or until yolks have thickened
mixture. Set aside to cool.

Beat egg whites until very stiff, and add su-
gar. When custard has cooled add vanilla and
pour into a serving dish. Spread meringue
over the top and dot with bits of jelly.

LEMON CAKE CUSTARD

i cup sugar i cup hot water

I tablespoon corn- Juice and grated rind

starch of 2 lemons

Y% teaspoon salt 3 stiffly beaten egg
3 e gg yolks whites

Mix sugar, salt and cornstarch and add
slowly to the egg yolks, add hot water, lemon
juice and rind and fold in stiffly beaten egg
whites. Bake 45 minutes to i hour in a slow
oven until firm like a custard. When served
a delicate cake should have formed over the
top.

WHEATLESS AND MEATLESS DAYS

OLD ENGLISH PUDDING WITH LEMON

SAUCE

1 cup prunes ^ cup sugar

2 cups cold water J4 cup cornstarch

I cup boiling water y$ teaspoon cinnamon

cup cold water

Soak prunes over night in cold water and in
the morning cook slowly until soft in same wa-
ter. Remove stones and press prunes through
a colander or strainer, add liquid in which they
were cooked and boiling water. Mix sugar,
cornstarch, cinnamon and cold water and
slowly add to the hot mixture stirring con-
stantly. Cook in double boiler 30 minutes,
pour into mold or serving dish and chill. Serve
with Lemon Sauce.

LEMON SAUCE

I cup sugar i 1 /* cups boiling water

I tablespoon corn- Juice and grated rind of

starch i lemon

WHEATLESS RECIPES

Mix sugar and cornstarch, add boiling water
slowly, stirring constantly. Boil 15 minutes,
add lemon juice and chill.

DELICATE PUDDING WITH YELLOW SAUCE

2^/2 cups hot water ^2 cup cold water

4 tablespoons corn- I tablespoon lemon

starch juice

y 2 cup sugar i stiffly beaten egg

y% teaspoon salt white

Mix cornstarch, sugar, salt and cold water
and slowly pour into hot water, stirring con-
stantly, and bring to the boiling point; put in
double boiler and cook for 30 minutes, stirring
occasionally. Remove from the fire, add lemon
juice, cool slightly, and pour onto stiffly beaten
egg white, beat until smooth and pour into
serving dish or mold. Chill and serve with
Yellow Sauce.

YELLOW SAUCE

I cup hot milk % cup sugar

i egg yolk y 2 teaspoon vanilla

WHEATLESS AND MEATLESS DAYS

Mix sugar and egg yolk, add hot milk and
cook in double boiler until of the consistency
of cream. Cool and add vanilla.

DATE NUT PUDDING

I cup chopped dates i teaspoon baking

1 cup chopped nuts powder

2 egg yolks 2 stiffly beaten egg
YZ cup sugar whites

Mix sugar and baking powder and add to
egg yolks ; then add nuts and dates and fold in
stiffly beaten egg whites. Spread in a shallow
greased pan and bake in a slow oven 45 min-
utes. Serve with whipped cream or vanilla
ice cream.

FROZEN DESSERTS

GINGER ICE

YT, cup crystallized gin- 3 cups boiling water

ger Y* cup orange juice

J4 cup sugar % cup lemon juice

Chop ginger very fine and cook with sugar
and boiling water 15 minutes. Cool, add or-
ange and lemon juice and freeze.

FROZEN APRICOTS

2 cups dried or 3 cups cold water

4 cups fresh apricots i 1 /^ cups sugar

Soak the apricots in cold water over night
and the next day cook in same water till ten-
der; add sugar, rub through a colander or
strainer and freeze.

WHEATLESS AND MEATLESS DAYS

^^^^ i . ii-Vi- "7 .....,. ." i ........ ..7.^ .

Canned apricots may be used if desired.

ORANGE ICE

2 cups sugar Grated rind from 2 or-

3 cups water anges

I cup orange juice ^4 cup lemon juice

Cook sugar and water for 20 minutes, cool,
add orange juice and rind, and lemon juice and
freeze.

GRAPE JUICE ICE

2 cups grape juice ^2 cup sugar
i l /2 cups hot water J4 cup lemon juice

Add sugar to hot water and boil for 10
minutes. Cool, add grape juice and lemon
juice and freeze.

MINT AND GINGER ALE ICE

2 cups sugar i large sprig mint

I cup water Juice from 3 lemons

2 cups ginger ale

WHEATLESS RECIPES

Cook sugar, water and mint for 5 minutes.
Cool, remove mint sprigs, add lemon juice and
ginger ale and freeze.

FROZEN PEACHES

6 large peaches 2 cups boiling water

2 cups sugar Juice of i lemon

Pour boiling water on peaches, allow to stand
i minute, drain and peel, and cut into pieces.
Crack the stones from 3, remove kernels and
cook with sugar and water for 5 minutes.
Strain, cool, add peaches, lemon juice and
freeze.

PRUNE ICE CREAM

2 cups dried prunes J4 CU P sugar

3 cups cold water I cup cream, whipped

Soak prunes over night in cold water, boil
in same liquid until tender, remove stones, put
prunes back in liquid in which they were
cooked, add sugar and rub through strainer

WHEATLESS AND MEATLESS DAYS

or colander. Cool, fold in whipped cream and
freeze.

CARAMEL NUT ICE CREAM

YZ cup sugar 2 tablespoons corn-

y 2 cup boiling water starch

2 cups hot milk I cup cold milk

1 cup sugar I cup chopped nuts

Melt y^ cup sugar in frying pan and when of
sirupy consistency and golden brown color add
boiling water and boil slowly for 5 minutes.
Add to hot milk. Mix sugar and cornstarch
with cold milk, slowly add to hot mixture, stir-
ring constantly, and cook in double boiler 30
minutes. Cool, add nuts, and freeze.

PLUM PUDDING ICE CREAM

2 cups sugar i cup chopped nuts

1 cup water i cup finely chopped

2 cups marshmallows raisins

Cook sugar and water until it spins a thread,
and slowly pour on marshmallows, beating

WHEATLESS RECIPES

constantly. Cool, add nuts and raisins and
freeze.

CHOCOLATE ICE CREAM

2}/2 cups hot milk % teaspoon salt
3 squares chocolate i egg

i cup sugar i cup cream

y 2 teaspoon vanilla

Melt chocolate in milk in double boiler,
add salt and sugar, slowly stirring until sugar
dissolves; then beat with a Dover egg beater
until chocolate is thoroughly mixed with liquid.
Pour onto well-beaten egg, return to double
boiler and cook until egg thickens mixture,
about 3 minutes. Cool, add cream and vanilla
and freeze.

FROZEN CHOCOLATE PUDDING

2 tablespoons corn- % teaspoon salt

starch i cup cold water

I cup sugar 2 squares chocolate

cups hot milk

WHEATLESS AND MEATLESS DAYS

Mix cornstarch, sugar, salt and cold water.
Melt chocolate in hot milk in double boiler,
slowly adding cornstarch mixture ; stir until it
thickens and cook for 30 minutes. Cool and
freeze.

VANILLA ICE CREAM WITH HOT
CHOCOLATE SAUCE

i pint can evaporated i cup sugar

milk i junket tablet

1 cup lukewarm wa- ^4 cup cold water
ter y? cup thin cream

i teaspoon vanilla

Dissolve junket tablet in cold water. Scald
freezer can, put milk, warm water, vanilla and
sugar into it and stir until sugar dissolves.
Add the dissolved junket tablet. Set in a warm
(not hot) place until it becomes set, add cream
and freeze.

HOT CHOCOLATE SAUCE

2 squares chocolate i cup hot water

i cup sugar

WHEATLESS RECIPES

Melt chocolate in double boiler, add hot wa-
ter and sugar and cook until of the consistency
of cream.

STRAWBERRY ICE CREAM

2 cups strawberries y^ teaspoon peppermint
l l /2 cups sugar extract

2 cups cream

Wash and hull berries, add sugar and cook
slowly for 3 minutes, press through a colander
or strainer and cool. Add cream and pepper-
mint and freeze.

FROZEN RICE PUDDING

y 2 cup rice i egg

4 cups boiling water i cup sugar

teaspoon salt y> teaspoon vanilla
cups hot milk I cup cream, whipped

Wash rice and cook in boiling salted water
until tender. Drain, add milk and sugar and
pour onto beaten egg. Cook in double boiler
until egg thickens, about 3 minutes. Cool, add
vanilla and whipped cream and freeze.

MEATLESS RECIPES

SOUPS

The soups classified as vegetable soups,
chowders, and heavy soups may be served as
the main dish for luncheons, the usual accom-
paniment being a salad or sandwiches.

The thin soups are better suited to a first
course for a meal where meat or a meat sub-
stitute is employed.

Wherever milk is required vegetable stock
or water may be substituted if desired, in which
case the food value is lowered.

VEGETABLE SOUPS

CREAM OF LETTUCE SOUP

Outside leaves of 2 2 tablespoons fat

heads lettuce, or one 3 tablespoons flour

whole head 2 teaspoons salt

3 cups boiling water % teaspoon pepper

i slice onion 2 cups milk

103

WHEATLESS AND MEATLESS DAYS

Wash lettuce, remove discolored portions
with scissors, cut into pieces, cook with onion
in boiling water about 20 minutes, or till ten-
der; pour through strainer or colander, rub-
bing soft part of lettuce through. This should
make at least 2*^ cups of stock; if not, add hot
water to make that amount.

Melt the fat in a saucepan, add the flour,
salt, and pepper, and when mixed remove from
the fire, add the strained lettuce stock and milk;
return to the fire and stir constantly until it
boils. Serve at once.

PEAPOD SOUP

Pods from one quart or 2 tablespoons fat
i to iJ/ Ibs. peas 3 tablespoons flour

3 cups boiling water 2 teaspoons salt

i slice onion *4 teaspoon pepper
I small sprig mint 2 cups milk

Wash the pods, break them in pieces and
cook with onion and mint in boiling water
about 15 minutes or till tender; pour into

104

MEATLESS RECIPES

strainer or colander and rub the soft part
through. This should make at least 2^/2 cups
stock; if not, add hot water to make that
amount.

Melt fat in a saucepan, add flour, salt, and
pepper, remove from fire and add milk and
strained stock. Bring to the boiling point, stir-
ring constantly. Serve immediately.

Leftover cooked peas rubbed through a col-
ander or strainer may be added if desired.

CREAM OF LEEK SOUP

3 medium sized pota- 2 tablespoons fat

toes 3 tablespoons flour

3 stalks of leeks % teaspoon pepper

3 cups boiling water 1^2 cups hot milk
2 teaspoons salt *4 teaspoon nutmeg

Wash and pare potatoes and cut in small
pieces, slice leeks very thin and cook in the
boiling salted water until potatoes are very
soft. Press through a strainer or colander,
measure, and if necessary add hot water to
make iy 2 cups.

105

WHEATLESS AND MEATLESS DAYS

Melt fat, add flour, remove from the fire
and add hot stock and milk ; return to fire, bring
to boiling point, stirring frequently, add nut-
meg and serve.

CREAM OF CHEESE AND TOMATO SOUP

2 cups tomatoes 3 tablespoons flour

i tablespoon sugar J 1 ^ teaspoons salt

1 slice onion ^ teaspoon pepper
y teaspoon soda 2 cups milk

2 tablespoons fat ^ cup grated cheese

Cook tomatoes, sugar, and onion till soft,
rub through a strainer and add soda.

Melt fat, add flour, salt and pepper, remove
from fire and add milk; return to fire and
bring to boiling point.

When ready to serve remove white sauce
from fire, add cheese, and beat vigorously till
cheese is melted ; then very slowly add the hot
tomato, stirring constantly.

Serve at once.

1 06

MEATLESS RECIPES

BLACK BEAN SOUP

I cup black beans J^ teaspoon pepper

i quart cold water 54 teaspoon mustard

i onion 2 tablespoons fat

i^ teaspoons salt 2 tablespoons flour

Juice of i lemon

Soak beans over night in cold water. In
the morning add sliced onion and salt and cook
slowly until beans are very soft adding more
water if necessary. Rub through a strainer,
measure, and add enough hot water to make 3
cups.

Melt fat, add flour, pepper and mustard, re-
move from fire and add bean stock, bring to
boiling point, add lemon and serve.

Beans may be cooked in the fireless cooker.

BEET SOUP

2 tablespoons fat 3 cups water

3 tablespoons flour 4 medium sized cooked
2 teaspoons salt beets

teaspoon pepper 2 lemons

107

WHEATLESS AND MEATLESS DAYS

Melt fat, add flour, salt and pepper and cook
until brown, remove from fire, add water, re-
turn to fire and bring to the boiling point, stir-
ring constantly; add beets chopped very fine,
boil slowly for 3 minutes after they are added.
Squeeze juice from i lemon and add to soup.
Slice the other lemon very thin and put a slice
or two in each serving of the soup.

CELERY SOUP

Outside stalks and leaves 2 tablespoons fat

from i head celery 3 tablespoons flour

3 cups boiling water i l /> teaspoons salt

i slice onion l /4 teaspoon pepper
i small piece mace 2 cups milk

Wash celery, cut or split into pieces, and
cook with onion and mace in boiling water 30
minutes or till tender; pour into strainer or
colander, rubbing soft part through. This
should make at least 2 T /> cups of stock; if not,
add hot water to make that amount.

Melt the fat in a saucepan, add flour, salt

1 08

MEATLESS RECIPES

and pepper, and when thoroughly mixed re-
move from fire and add milk and strained
stock. Return to the fire and bring to the boil-
ing point, stirring constantly. Serve imme-
diately.

If desired, one small head celery may be
used instead of outside stalk and leaves. The
mace may be omitted, in which case use 2 tea-
spoons salt instead of 1^2 teaspoons.

CORN SOUP

i can corn 2 tablespoons flour

4 cups boiling water 2 teaspoons salt

1 slice onion I teaspoon sugar

2 tablespoons fat Y-Z teaspoon pepper

2 cups milk

Cook the corn in the boiling water with onion
for 40 minutes. This should be cooked slowly
and stirred frequently. Pour through colander
or strainer, rubbing the soft part through.
This should make at least 2^/2 cups; if not, add
hot water to make that amount.

109

WHEATLESS AND MEATLESS DAYS

Melt fat in a saucepan, add flour, salt, sugar,
and pepper, and when mixed remove from the
fire ; add milk and strained corn, return to the
fire, and bring to the boiling point, stirring con-
stantly. Serve at once.

If fresh corn is used, cut and scrape the ker-
nels from 6 medium sized ears of cooked corn,
add only 3 cups boiling water, and cook with
onion for 20 instead of 40 minutes and then
strain.

POTATO SOUP

2 large potatoes or 2 tablespoons fat

3 medium sized 2 tablespoons flour

4 cups boiling water 2 teaspoons salt

I slice onion 54 teaspoon pepper

I stalk celery 3 cups milk

i tablespoon finely chopped parsley

Wash, pare, and cut potatoes into small
pieces. Cook in boiling water with onion and
celery until potatoes are tender. Drain, re-
move celery stalk and mash the potatoes, beat-
ing them until they are smooth and creamy.

MEATLESS RECIPES

Melt fat in a saucepan, add flour, salt, and
pepper, remove from fire, add milk and mashed
potato and bring to the boiling point over the
fire. Add the parsley and serve.

Any leftover mashed potato may be used if
desired. Use i to iy 2 cups.

GARDEN SOUP

4 green onions 4 cups boiling water

6 lettuce leaves 2 tablespoons fat

3 tomatoes 3 tablespoons flour

I stalk celery 2 teaspoons salt

Y^ teaspoon pepper

Wash vegetables, and cut in pieces, cook in
boiling water 20 minutes. Pour through
strainer or colander, rubbing soft parts of
vegetables through.

Melt fat in a saucepan, add flour, salt, and
pepper, remove from fire, and add strained
vegetable stock. Return to fire and bring to
boiling point, stirring constantly. Serve at
once.

Other vegetables, such as peas, beans, or car-

WHEATLESS AND MEATLESS DAYS

rots, may be used if desired. They should be
cooked longer than 20 minutes if necessary to
make them tender.

CHOWDERS

CLAM CHOWDER

2 cups or y\ teaspoon pepper

I small can clams I tablespoon chopped

2^ cups boiling water on^on

I medium sized cook- 2 cuos milk

ed potato I tablespoon chopped

3 tablespoons fat parsley

3 tablespoons flour I tablespoon Worces-

1^2 teaspoons salt tershire sauce

Chop the clams and cook with liquor and
boiling water for 10 minutes; add potato which
has been diced.

Melt the fat in a saucepan, add onion and
cook until onion turns yellow, add flour, salt,
pepper, remove from fire, add milk and liquid
containing clams and potato. Return to fire
and bring to the boiling point, stirring con-
stantly. Add the parsley and Worcestershire
sauce. Serve immediately.

112

MEATLESS RECIPES

To make fish chowder, use any leftover fish
instead of the clams, adding J^ cup boiling wa-
ter to take place of clam liquor.

VEGETABLE CHOWDER

2 potatoes 2 cups boiling water

3 carrots 2 tablespoons fat

2 tomatoes 3 tablespoons flour

i stalk celery 2 teaspoons salt

i onion 3 cups milk

y 2 teaspoon pepper

Wash, pare, and cut up potatoes, carrots,
onions, and tomatoes, cutting potatoes and car-
rots into small dice and chopping onions fine.
Cook all together in boiling water with stalk
of celery until potatoes and carrots are tender.
Remove celery stalk.

Melt fat in a saucepan, add flour, salt, and
pepper, and when mixed remove from fire and
add milk and vegetables with stock. Return to
the fire and bring to the boiling point, stirring
constantly. Serve at once.

WHEATLESS AND MEATLESS DAYS

Any cold leftover cooked vegetables may be
used if desired, in which case add diced vege-
tables and i cup boiling water with milk.

OYSTER STEW

i cup oysters 1^/2 teaspoons salt

i cup boiling water ^ teaspoon pepper

i slice onion 4 cups hot milk

Cook oysters, boiling water and onion until
oysters are plump and the edges curl. Re-
move the onion, add hot milk, salt, and pepper,
and serve immediately.

A sprinkling of nutmeg over each serving of
soup adds greatly to the flavor.

THIN SOUPS
TOMATO SOUP

i can tomatoes (pint) 2 cups boiling water

i small onion i tablespoon fat

y 2 bay leaf i tablespoon flour

1 tablespoon sugar 2 teaspoons salt

2 cloves y^. teaspoon pepper

114

MEATLESS RECIPES

Cook tomatoes, chopped onion, bay leaf,
cloves, and sugar in boiling water for 5 min-
utes and rub through a strainer or colander.
This should make at least 4 cups; if not, add
boiling water to make that amount.

Melt fat in a saucepan, add flour, salt, and
pepper, remove from fire, and add the strained
tomato. Return to the fire and bring to the
boiling point, stirring constantly. Serve imme-
diately.

Fresh tomatoes may be used if desired, in
which case use 6 tomatoes, wash but do not
peel, cut them in pieces and cook in the boiling
water with onion, bay leaf, sugar, and cloves
until tender.

ONION SOUP

2 Spanish or Ber- i tablespoon fat

muda onions 2 tablespoons flour

4 cups boiling water 2 teaspoons salt

]/4 teaspoon pepper

WHEATLESS AND MEATLESS DAYS

Peel onions under water and cut them in
very thin slices. Cook in boiling water until
tender.

Melt fat in a saucepan, add flour, salt, and
pepper, and when mixed remove from the fire
and add onions and liquid. Return to the fire
and bring to the boiling point, stirring con-
stantly. Serve immediately.

If small green onions are used, cut off the
tops and cut onions into quarters, using 10 to
12 young onions.

NOODLE SOUP

y 2 cup noodles 2 teaspoons salt

6 cups boiling water % teaspoon pepper

l / 2 teaspoon chopped on- i tablespoon caramel
ion flavoring

Cook the noodles with onion in boiling wa-
ter until tender ; add the salt, pepper, and cara-
mel. Serve immediately.

If desired rice, macaroni or spaghetti may be
used instead of noodles.

116

MEATLESS RECIPES

To make J4 cup of caramel flavoring, melt
YZ cup granulated sugar in a frying pan, stir-
ring constantly. When it has become a brown
sirup slowly add y 2 cup boiling water and al-
low to cook slowly for 10 minutes. Use as
flavoring for puddings or coloring for soups.
It is not practical to make less than J/ cup,
and it will keep indefinitely.

CLAM BOUILLON

2 cups or ^2 bay leaf

I pint or I sprig parsley

i small can of clams I slice onion

Boiling water I teaspoon salt

teaspoon pepper

Chop clams very fine, add clam liquor and
enough boiling water to make four cups, cook
with bay leaf, onion, and parsley for 10 min-
utes; strain, dilute if necessary, and serve with
or without whipped cream.

117

WHEATLESS AND MEATLESS DAYS

HEAVY SOUPS

BAKED BEAN SOUP

i to 1^2 cups baked i slice onion

beans or i tablespoon fat

i small can without to- i tablespoon flour

mato sauce i^ teaspoons salt

4 cups boiling water J/s, teaspoon mustard

y\ teaspoon pepper

Cook the beans with onion in boiling wa-
ter for 15 minutes; pour through a colander
or strainer, rubbing soft part of beans through.

Melt the fat in a saucepan, add flour, salt,
pepper, and mustard ; when well mixed remove
from fire, and add bean mixture. Return to
fire, bring to the boiling point and serve.

If a high flavor is desired, 2 tablespoons of
Chili sauce or catsup may be added.

CHEESE SOUP

2 tablespoons fat % teaspoon paprika

2 tablespoons flour 4 cups milk

1^2 teaspoons salt i cup grated cheese

118

MEATLESS RECIPES

Melt the fat, add flour, salt, and paprika,
and when mixed remove from the fire and add
milk. Return to the fire and bring to boiling
point, stirring constantly. Remove from fire,
add grated cheese, beat until cheese is melted,
and serve at once.

PEANUT SOUP

J^ cup peanut butter 2 tablespoons flour

y 2 cup hot water i teaspoon salt

i tablespoon fat 54 teaspoon pepper

4 cups milk

Mix the peanut butter and hot water until
smooth. Melt fat in a saucepan, add the flour,
salt, and pepper, and when mixed remove from
the fire and add the milk. Return to the fire
and bring to the boiling point, stirring con-
stantly. Remove from the fire, add the peanut
mixture, beat until thoroughly mixed, and
serve.

Water may be used instead of milk if de-
sired.

119

WHEATLESS AND MEATLESS DAYS

OYSTER BISQUE

cups oysters i celery stalk

I cup oyster liquor or % cup cold water

water i teaspoon salt

i slice onion 54 teaspoon pepper
3 cups boiling water 2 cups hot milk
i tablespoon corn- I stiffly beaten egg

starch white

Cook the oysters and liquor or water for
3 minutes, or until edges curl. Chop the
oysters fine and cook with onion and celery
in the boiling water for 10 minutes. Pour into
colander or strainer, rubbing the soft part
through. Mix the cornstarch, salt, and J4 CU P
cold water to a smooth paste. Slowly stir it
into oyster stock and boil for 5 minutes. Re-
move from fire and add hot milk and stifHy
beaten egg white, beating the mixture thor-
oughly. Serve immediately.

The oyster stock may be prepared sometime
before the serving hour but milk and egg white
should not be added until just before serving.

1 20

FISH

In the recipes for the fish loaves, the sauces
may be used interchangeably. The combina-
tions given in the recipes, however, are con-
sidered to be especially good.

Without exception, the fish recipes may be
used as substitutes for meat.

HALIBUT WITH MEXICAN SAUCE

6 slices of halibut 15^ cups water

2 tablespoons flour i teaspoon Worces-

2 teaspoons salt tershire

2 tablespoons fat

Dredge halibut with flour and salt. Melt
fat in baking dish and brown slices of halibut
on top of stove. Pour water and Worcester-
shire over fish and bake in a moderate oven 35

123

WHEATLESS AND MEATLESS DAYS

minutes. Then pour Mexican sauce over fish,
bake 15 minutes and serve.

MEXICAN SAUCE

2 cups tomato 2 teaspoons salt

I tablespoon grated on- % cup cold water
ion i chopped green or red

3 tablespoons flour pepper

Bring tomatoes and onion to boiling point.
Mix flour and salt with cold water and add to
tomatoes, stirring constantly; add pepper and
pour over fish.

FISH HASH

T.y 2 cups boiled rice > teaspoon pepper

1 cup flaked fish 2 tablespoons tomato

2 tablespoons fat catsup or Chili
\y 2 teaspoons salt sauce

Mix rice, fish, salt, pepper and catsup or
Chili sauce. Melt fat in hot frying pan, spread

124

MEATLESS RECIPES

mixture evenly and cook over a low fire for
30 minutes.

Fold and serve as an omelet.

SCALLOPED SALMON WITH SAMP

*/2 cup samp i teaspoon salt

1 quart cold water 2 cups samp stock

2 teaspoons salt I can salmon

2 tablespoons fat Juice of i lemon

3 tablespoons flour I cup crumbs

Yz teaspoon pepper i tablespoon butter

Soak samp overnight in cold water; in the
morning add salt and cook till soft, drain, re-
serving 2 cups of the stock.

Melt fat, add flour, salt and pepper, remove
from fire, add stock, return to fire and bring
to the boiling point; add samp, salmon which
has been flaked and lemon juice. Pour into a
shallow greased baking dish, cover with
crumbs, dot with bits of the butter and bake 20
minutes in a hot oven.

125

WHEATLESS AND MEATLESS DAYS

SARDINE SAVORY

2 boxes sardines i teaspoon salt

2 tablespoons fat y* teaspoon mustard
i tablespoon grated on- i^ cups milk

ion i cup crumbs

3 tablespoons flour 2 tablespoons butter

Juice of 2 lemons

Cut sardines into pieces, discarding any
large bones. Melt fat, add flour, seasonings,
and onion, remove from fire and add milk; re-
turn to fire, bring to the boiling point and add
sardines. Pour into greased ramekins, pour
lemon juice over them, cover with crumbs, dot
with bits of the butter and brown in a hot
oven.

POTTED OYSTERS

3 cups boiled rice 2 tablespoons tomato

i pint oysters catsup

i teaspoon salt I hard cooked egg

J/s teaspoon pepper % cup fine crumbs

126

MEATLESS RECIPES

Line a well greased baking dish with 2 cups
of the rice. Cook oysters in liquor until edges
curl ; chop them, add seasoning, tomato catsup,
chopped egg and crumbs and moisten with
liquor from oysters. Fill center of rice lined
dish with mixture, cover with remainder of
rice and pack down firmly. Place cover on
baking dish or tie a paper over top, set in a pan
of boiling water and steam for 45 minutes.

Turn out onto a platter and surround with
tomato sauce.

If dish is thoroughly greased mold will come
out whole.

TUNA LOAF WITH TOMATO SAUCE

1 tablespoon fat i can tuna

2 tablespoons flour I egg

I teaspoon salt I tablespoon Worcester-

% teaspoon pepper shire sauce

I cup milk I cup crumbs

Melt fat in a saucepan, add flour, salt, and
pepper, remove from fire, add milk, return to

127

WHEATLESS AND MEATLESS DAYS

fire, and bring to the boiling point. Remove
from fire, add tuna which has been flaked, egg,
Worcestershire sauce, and crumbs. Stir until
thoroughly mixed, pour into a greased pan,
and bake 25 minutes or until firm. Serve with
tomato sauce.

One cup of leftover cooked fish may be used
in place of the tuna.

TOMATO SAUCE

I can (pint) or 4 cloves

6 fresh tomatoes 2 tablespoons fat

1 slice onion 3 tablespoons flour
J/2 bay leaf I teaspoon salt

2 tablespoons sugar *% teaspoon pepper

Cook tomatoes, onion, bay leaf, sugar and
cloves till tomatoes are soft. Pour through a
strainer or colander, rubbing soft part
through ; add enough hot water to make 2 cups
liquid.

Melt fat in a saucepan, add flour, salt and
pepper, and when mixed add the strained to-

128

MEATLESS RECIPES

mato slowly, stirring constantly. Bring to the
boiling point and serve.

SALMON LOAF WITH RELISH SAUCE

1 tablespoon fat i cup hot water

2 tablespoons flour i can salmon
i teaspoon salt i egg

Y% teaspoon pepper Juice of y 2 lemon

i cup crumbs

Melt fat in a saucepan, add flour, salt and
pepper, and when thoroughly mixed add hot
water slowly, stirring constantly. Remove
from fire, add salmon which has been flaked,
egg, lemon juice and crumbs. Stir until thor-
oughly mixed, pour into a greased pan and bake
in a moderate oven 25 minutes or until firm.
Serve with relish sauce.

RELISH SAUCE

2 tablespoons fat 4 cup hot water

3 tablespoons flour I cup relish, Chili
2 teaspoon salt sauce, or chopped
& teaspoon pepper pickle

129

WHEATLESS AND MEATLESS DAYS

Melt fat in a saucepan, add flour, salt, and
pepper and when well mixed, add water, and
relish, Chili sauce or pickle. Bring to the boil-
ing point, stirring constantly, and serve.

If sauce is too thick, hot water may be added
to obtain the desired consistency.

JELLIED SALMON LOAF WITH NIPPY

SAUCE

1 envelope or i teaspoon salt

2 tablespoons gelatin % teaspoon pepper
YZ cup cold water Juice of i lemon

2 cups boiling water i can salmon

i cup cooked peas

Add cold water to gelatin, and after allow-
ing to stand 5 minutes to soften, add the boil-
ing water and stir until gelatin has dissolved.
Add salt, pepper, and lemon. Pour into a loaf-
pan or mold which has been wet in cold water.
After mixture begins to thicken, add flaked
salmon and peas. Put in a cold place for sev-
eral hours until firm. Serve cold with nippy
sauce.

130

MEATLESS RECIPES

One cup of cold leftover cooked fish may be
used instead of the salmon.

The mold into which the mixture is poured
should never be made of tin.

NIPPY SAUCE

YZ cup whipping cream y 2 teaspoon salt
2 tablespoons horse- *4 teaspoon paprika
radish i tablespoon vinegar

Beat the cream until stiff, add horseradish,
salt, pepper and vinegar very slowly so that
mixture does not curdle. This sauce should
be served immediately after making.

RICE CROQUETTES WITH FISH SAUCE

T/2 cup rice }4 cup rice stock

6 cups boiling water i teaspoon chopped on-
2 teaspoons salt ion

J4 teaspoon pepper i egg

i cup crumbs

WHEATLESS AND MEATLESS DAYS

Wash the rice and cook in the boiling salted
water until thoroughly done. Drain, reserving
enough rice stock for croquettes and sauce.
Add pepper, stock and onion to the rice and
spread on a platter to cool.

Prepare crumbs which should be very fine.
Beat the egg and add 2 tablespoons water mix-
ing thoroughly. When rice mixture has cooled,
mold into croquettes, roll them first in crumbs,
then in egg, and again in crumbs. Fry in deep
fat, and drain on brown paper. Serve with
fish sauce.

Croquettes may be browned in the frying pan
instead of in deep fat, if desired.

FISH SAUCE

2 tablespoons fat ^4 teaspoon pepper

3 tablespoons flour i l /2 cups rice stock

i teaspoon salt i tablespoon chopped

l / 2 to i cup flaked fish canned pimentos

Melt fat, add flour, salt and pepper, and
when mixed remove from fire and add rice

132

MEATLESS RECIPES

stock. Return to fire, and bring to boiling
point, stirring constantly. Add pimentos and
fish, and serve at once.

A strong flavored fish is desirable for the
sauce. If codfish is used, omit the salt.

FISH CROQUETTES WITH CHEESE SAUCE

3 tablespoons fat i egg

4 tablespoons flour i tablespoon chopped-

i teaspoon salt pickle relish, or Chili

% teaspoon pepper sauce

i cup milk i can or

I teaspoon chopped i cup cooked fish

onion i egg

i cup crumbs

Melt fat, add flour, salt, and pepper, remove
from fire, and add milk; return to fire and
bring to boiling point, stirring constantly.
Pour onto well-beaten egg and cook in a double
boiler for i minute. Remove from fire and add
onions, pickle, and fish. Mix thoroughly, and
spread on a platter to cool.

133

WHEATLESS AND MEATLESS DAYS

Prepare fine crumbs and beat egg with 2
tablespoons water.

When mixture has cooled, mold into cro-
quettes and roll first in crumbs, then in egg,
and again in crumbs. Fry in deep fat, and
drain on brown paper. Serve with cheese
sauce.

CHEESE SAUCE

2 tablespoons fat ^ teaspoon pepper

3 tablespoons flour i*/2 cups milk

i teaspoon salt I cup grated cheese

Melt fat, add flour, salt and pepper, remove
from fire and add milk ; return to fire and bring
to boiling point, stirring constantly. Remove
from fire and add cheese, beat thoroughly, until
cheese melts, and serve immediately.

STEAMED FISH WITH EGG SAUCE

6 slices fish or i piece i l /2 teaspoons salt
fish about 1^4 Ibs.

134

MEATLESS RECIPES

Wash the fish and sprinkle with salt. Wrap
in a piece of clean cheese cloth and place in a
steamer or in a strainer or colander over a pan
of boiling water. Cover, and allow to steam
30 to 45 minutes, or until flesh will separate
from bone. Serve with egg sauce.

EGG SAUCE

2 tablespoons fat 2 cups hot water

3 tablespoons flour Juice of ^ lemon or
i teaspoon salt I tablespoon vinegar

J4 teaspoon pepper I or 2 hard cooked eggs

Melt fat, add flour, salt, and pepper; when
mixed remove from fire and add hot water, re-
turn to fire, and bring to the boiling point.
Add lemon or vinegar, and hard cooked eggs
which have been chopped.

If desired, the egg white may be chopped and
added to the sauce and the yolk pressed through
a strainer and sprinkled over each serving.

135

WHEATLESS AND MEATLESS DAYS

FISH PIE

2 cups or i Ib. cooked i teaspoon salt

fish % teaspoon pepper

2 cups mashed potato ^ cup milk
i tablespoon melted but- I teaspoon chopped on-
ter ion

2 eggs

Add the salt, pepper, butter, milk, and
onions to the mashed potato and beat until
smooth and creamy; then add fish which has
been flaked, and the well-beaten eggs. Pour
into a greased baking dish and bake in a mod-
erate oven 25 minutes.

This is an excellent way to use leftover fish.

CREAMED FISH AND POTATOES A LA CAPE

COD

3 tablespoons fat i cup cold diced pota-

4 tablespoons flour toes

Y^ teaspoon pepper i cup flaked cooked cod-

2 cups milk fish

136

MEATLESS RECIPES

Melt fat in a saucepan, add flour, salt and
pepper, remove from fire, add milk, return to
the fire, and bring to the boiling point. Add
potatoes and codfish, mix thoroughly, and
serve at once.

CREAMED FISH FLAKES

2 tablespoons fat 54 teaspoon pepper

3 tablespoons flour 1^2 cups milk

i teaspoon salt I can fish flakes

I tablespoon Worcestershire sauce

Place fish flakes in cold water, bring to the
boiling point and drain.

Melt fat, add flour, salt, and pepper, remove
from fire, add milk, return to fire and bring to
the boiling point stirring constantly. Add fish
flakes and Worcestershire sauce. Serve at
once.

Any leftover cooked fish may be used and
if desired this may be served on rounds of
toast.

137

WHEATLESS AND MEATLESS DAYS

FISH CAKES

1 5/2 cups mashed potato y\ teaspoon pepper

iJ/2 cups cooked fish I teaspoon Worces-

54 cup milk tershire sauce

i teaspoon salt I egg

Add milk, salt, pepper, and Worcestershire
sauce to potato and beat until smooth. Add
flaked fish and beaten egg, mix thoroughly and
mold into flat cakes. Dredge with flour and
pan broil in a frying pan in which 2 tablespoons
of fat have been melted. Turn frequently until
they are evenly browned on both sides, and
serve at once.

The egg may be omitted, in which case use
5/2 cup of milk.

FISH SOUFFLE

1 tablespoon fat I can tuna or salmon

2 tablespoons flour I tablespoon Worcester-
15/2 teaspoons salt shire sauce

54 teaspoon pepper 2 egg yolks

I cup milk 2 stiffly beaten egg whites

138

MEATLESS RECIPES

Melt fat, add flour, salt and pepper, remove
from fire and add milk; return to the fire, bring
to the boiling point, stirring constantly and
add flaked fish and Worcestershire sauce.
Pour onto the beaten egg yolks and set aside to
cool while beating whites. Fold in the stiffly
beaten whites and bake in a slow oven 30 min-
utes, or until firm.

One to 1^2 cups of leftover cooked fish may
be used in place of salmon or tuna.

Use only ]/ 2 teaspoon of salt if salt fish is
used.

CREAMED TUNA WITH GREEN PEPPERS

2 green peppers I teaspoon salt

3 tablespoons fat % teaspoon pepper

4 tablespoons flour 2 cups milk

i can tuna

Wash peppers, remove seeds, cut in small
pieces and cook in 2 cups of boiling water for
5 minutes.

139

WHEATLESS AND MEATLESS DAYS

Melt fat, add flour, salt and pepper; when
mixed remove from the fire and add milk.
Return to the fire and bring to the boiling point,
stirring constantly. Add flaked tuna and pep-
pers which have been drained. Half a can of
pimentos may be used instead of the peppers.

SCALLOPED OYSTERS

4 cups or i qt. oysters % cup tomato catsup or
2 cups crumbs Chili sauce

ij^ teaspoons salt I cup oyster liquor and

2 tablespoons butter water

% teaspoon pepper

Arrange oysters and crumbs in layers in a
greased baking dish, having top layer of
crumbs; sprinkle salt and pepper over layers of
oysters and dot crumbs with bits of butter.
Add catsup to water and pour it over all. Bake
in a moderate oven 45 minutes to an hour, or
until oysters are thoroughly cooked and crumbs
on top are brown.

140

MEATLESS RECIPES

"""-""" ^^^^^^^^^^^^^^M"B^^B^^^^^^^^^^M^^^

SPANISH MACKEREL

I Spanish mackerel I tablespoon chopped

(iy 2 Ibs.) onion

i can or i l /2 cups stew- J4 teaspoon pepper

ed tomatoes I tablespoon melted
I teaspoon salt butter

Place mackerel in a greased baking dish,
sprinkle with salt and pepper. Add onion and
butter to tomato, pour over the fish and bake
in a hot oven 40 minutes to i hour, basting fre-
quently. If tomato cooks away, add y 2 cup
hot water. Serve with tomato poured around
fish.

SCALLOPED CODFISH

2 cups flaked codfish 2 cups milk
i l /2 cups crumbs 2 tablespoons flour

teaspoon pepper 2 tablespoons butter

Soak fish overnight in cold water. Drain,
and pick into pieces in a pan of water to pre-
vent odor on fingers. Cover with fresh cold
water, bring to the boiling point and drain.

141

WHEATLESS AND MEATLESS DAYS

Arrange fish and i cup of the crumbs in lay-
ers in a greased baking dish, sprinkle salt, pep-
per, and flour over it, pour on the milk, put re-
mainder of crumbs on top and dot with bits of
butter. Bake i hour in a moderate oven.

FISH PILAF WITH SPANISH SAUCE

1 cup rice I cup fine crumbs

2 qts. or i tablespoon Worces-
8 cups boiling water tershire sauce

2 teaspoons salt 24 CU P r i ce stock

i cup cooked fish J4 teaspoon pepper

Cook the rice in boiling salted water until
thoroughly done. Drain, reserving the rice
stock. Line a greased baking dish with part of
the rice.

Mix the fish, crumbs, Worcestershire sauce,
pepper and rice stock and pack into center of
dish. Cover with remainder of rice, packing
it down to make a firm mold. Tie a paper over
the top.

142

MEATLESS RECIPES

Set in a steamer or on several thicknesses of
paper in a pan of boiling water and steam for
30 minutes. Serve with Spanish Sauce.

SPANISH SAUCE

2 tablespoons fat I cup rice stock

3 tablespoons flour I tablespoon chopped
i teaspoon salt onion

J4 teaspoon pepper I tablespoon chopped

I cup stewed tomatoes pimentos

Melt fat, add flour, salt and pepper, remove
from fire, add tomato and water, return to fire
and bring to the boiling point, stirring con-
stantly; add onion and pimento.

Turn mold onto platter and pour sauce
around it.

VEGETABLES

The vegetable recipes may be used as the
main dish for luncheon or supper.

SCALLOPED EGG PLANT

i medium sized egg 2 teaspoons salt

plant ^4 teaspoon pepper

8 cups cold water i l /2 cups crumbs

i tablespoon butter

Pare egg plant, cut into slices, and place in
cold salted water; bring to the boiling point,
and cook until tender. Drain, and place in
layers in greased baking dish, sprinkling each
layer with seasonings and then crumbs. Dot
crumbs with bits of butter. Bake in a moder-
ate oven about 30 minutes or until crumbs are
brown.

147

WHEATLESS AND MEATLESS DAYS

FRIED EGG PLANT

I medium sized egg % teaspoon pepper

plant i y? cups fine crumbs

I tablespoon salt I egg

3 tablespoons fat

Pare egg plant, cut into thin slices, sprinkle
each slice with salt, arrange in a pile on a dish
and put a weight, or some heavy object, on top.
Allow to stand from 2 to 4 hours, and pour off
all liquid that is pressed out.

Mix crumbs and pepper, and beat the egg
with 2 tablespoons of cold water. Roll each
slice first in crumbs, then in egg, and again in
crumbs. Pan broil in a hot frying pan in which
the fat has been melted. Turn frequently un-
til egg plant is tender and browned on both

sides.

CORN RAREBIT

1 pint canned corn y$ teaspoon pepper
J/2 can pimentos I cup grated cheese

2 teaspoons salt 6 slices bread

Cook the corn, pimentos, and seasoning
slowly for 15 minutes. Toast the bread on

148

MEATLESS RECIPES

one side and arrange on platter with the toasted
side up.

Remove corn irom fire, add cheese, beat vig-
orously till melted, pour over toast and serve.

VEGETABLE MULLiGAN

1 small head cabbage 2 teaspoons salt

2 tablespoons fat ^ teaspoon pepper
I onion I pint tomatoes

Soak cabbage in cold salted water 10 min-
utes. Drain and shred. Melt fat in pan, add
chopped onion and cook till onion is yellow,
add cabbage, salt, and pepper and cook very
slowly 20 minutes, uncovered stirring fre-
quently. Add tomatoes, cook 10 minutes and
serve.

ITALIAN STRING BEANS

I quart canned string I onion

beans I green pepper

1 cup water 2 teaspoons salt

2 tablespoons fat y$ teaspoon pepper

i pint tomatoes

149

WHEATLESS AND MEATLESS DAYS

Drain beans, wash in cold water and drain
again. Melt fat, add chopped onion and pep-
per and cook till onion is yellow. Add beans
and water, cover and cook until water is almost
cooked away. Add seasonings and tomatoes,
cover, cook 15 minutes and serve.

TOMATO AND CAULIFLOWER

I pint tomatoes >4 teaspoon pepper

I small onion j cup grated cheese

1 bay leaf 3 egg yolks

2 cloves i tablespoon Worces
2 teaspoons salt tershire sauce

whites

Break cauliflower in pieces and arrange in
greased baking dish. Cook tomatoes, onion,
bay leaf and cloves together and rub through a
colander or strainer. Add cheese and beat
until it melts; add seasonings and egg yolks,
fold in stiffly beaten egg whites, pour over the
cauliflower and bake 40 minutes in a moderate
oven.

150

MEATLESS RECIPES

SCALLOPED ASPARAGUS

I can asparagus % teaspoon pepper

1 tablespoon fat 1^2 cups milk

2 tablespoons flour ^4 CU P grated cheese
I teaspoon salt I cup soft crumbs

Melt fat, add flour and seasonings, remove
from fire, add milk, bring to boiling point;
again remove from fire, add cheese and beat
until cheese is melted.

Drain asparagus and arrange in a buttered
baking dish, pour sauce over it, put crumbs on
top and bake in oven till crumbs are crisp and
brown.

SPINACH SOUFFLE

I pint can spinach % teaspoon pepper

1 tablespoon fat i cup milk

2 tablespoons flour 3 egg yolks

}/% teaspoon nutmeg *4 CU P grated cheese
i teaspoon salt 3 egg whites

Chop spinach very fine. Melt fat, add flour,
and seasonings, remove from fire and add milk;

WHEATLESS AND MEATLESS DAYS

return to fire and bring to the boiling point,
add spinach, well-beaten egg yolks and cheese,
and fold in stiffly beaten egg whites. Pour into
a greased baking dish and bake in a slow oven
45 minutes. If desired, canned tomatoes may
be used instead of spinach and I cup water
used in white sauce instead of the milk. The
tomatoes should be brought to the boiling
point and beaten until no large pieces are left.

FRIED GREEN TOMATOES

6 or 8 green tomatoes 1^2 cups fine crumbs
i l / 2 teaspoons salt I egg

34 teaspoon pepper 3 tablespoons fat

Wash tomatoes and cut into slices l /\. inch
thick. Sprinkle with salt and pepper.

Beat egg with 2 tablespoons water, until
thoroughly mixed. Roll slices of tomato in
crumbs, then in egg, and again in crumbs.
Melt fat in a frying pan and pan broil slices of
tomato until they are tender and brown on
both sides.

152

MEATLESS RECIPES

FRIED RIPE TOMATOES WITH GRAVY

4 tomatoes %. teaspoon pepper

3 tablespoons flour 3 tablespoons fat

2 tablespoons sugar i^ cups milk
2 teaspoons salt Y^ cup flour

l /4 cup cold water

Peel tomatoes, and cut into thick slices, mix
3 tablespoons flour, the sugar, salt and pepper,
and sprinkle over both sides of sliced tomatoes.
Melt the fat in a frying pan and pan broil the
slices of tomato until they are tender and flour
has browned.

Put tomatoes in a hot vegetable dish and set
in a warm place.

Mix the water and flour to a smooth consist-
ency. Pour the milk into the fat remaining in
frying pan and slowly add flour and water
mixture, stirring constantly until the gravy
boils.

Pour over the fried tomatoes and serve at
once.

153

WHEATLESS AND MEATLESS DAYS

SCALLOPED TOMATOES

I can (pint) or 4 tablespoons sugar

8 fresh tomatoes J4 teaspoon pepper

1^2 cups crumbs I tablespoon Worces-

iJ/2 teaspoons salt tershire sauce

i tablespoon butter

If fresh tomatoes are used cover with boil-
ing water, allow to stand i minute, peel and
slice. Arrange the tomatoes in a greased bak-
ing dish, sprinkle each layer with seasonings
and crumbs, dotting with bits of butter.
Sprinkle Worcestershire sauce over the top
and bake 45 minutes to i hour, or until toma-
toes are very tender and crumbs on top are
brown.

If canned tomatoes are too thin, drain off I
cup of liquid. Bake only ^ hour.

TOMATOES WITH CHEESE

6 tomatoes % teaspoon pepper

2 tablespoons sugar i cup grated cheese

4 teaspoons salt Paprika

154

MEATLESS RECIPES

Scald, peel, and slice tomatoes. Place on
broiler and sprinkle with sugar, salt, and pep-
per which have been mixed. Then sprinkle
with cheese and paprika and cook under gas
flame until tomatoes are tender and cheese is
brown.

SMOTHERED TOMATOES

6 medium sized toma- J4 teaspoon pepper
toes i tablespoon sugar

iy 2 teaspoons salt I cup soft bread

I tablespoon butter crumbs

Pour boiling water over tomatoes, allow to
stand i minute, drain and peel. Place in a
greased baking dish, mix salt, pepper and sugar
and sprinkle over tomatoes. Spread crumbs
over the top, dotting with bits of butter. Cover
and bake in a moderate oven till tomatoes are
soft. If baking dish has no cover invert an-
other pan of same size over the one containing
the tomatoes.

155

WHEATLESS AND MEATLESS DAYS

TURNIPS OR CARROTS WITH LEMON
BUTTER SAUCE

2 bunches turnips or 2 teaspoons salt

carrots 2 tablespoons butter

8 cups boiling water l / teaspoon paprika

Juice of y* lemon

Wash vegetables and scrape or pare, cut into
cubes or slices, cook in boiling, salted water
until tender, and drain.

Cream the butter, add paprika, and pour on
lemon juice; add to carrots or turnips, mix
thoroughly and serve.

If desired i tablespoon of vinegar may be
used instead of the lemon juice.

CREAMED ONIONS

6 medium sized on- 3 tablespoons fat
ions or 4 tablespoons flour

i to i l /2 Ibs. 1/2 teaspoon salt

quarts boiling water Y^ teaspoon pepper

teaspoons salt 2^/2 cups milk

156

MEATLESS RECIPES

Peel onions under cold water, boil 4.^/2 quarts
water (18 cups), cook the onions in i l / 2 quarts
(6 cups) of the boiling water for 5 minutes;
drain, and add 1^/2 quarts more of the boiling
water and cook 10 minutes; drain, add remain-
der of boiling water, and 1^/2 teaspoons salt;
cook until onions are tender and drain.

Melt fat in a saucepan, add flour, salt, and
pepper ; when mixed remove from fire and add
milk. Return to fire, bring to the boiling point,
stirring constantly, add onions, and serve.

BUTTERED BEETS

2 bunches medium sized i teaspoon salt

beets J4 teaspoon pepper

8 cups boiling water 3 tablespoons vinegar

2 tablespoons butter or juice of I lemon

Wash beets, leaving on 2 inches of tops, and
cook whole in boiling salted water until tender.
Drain, add cold water, rub skin off with the
hands, and slice.

157

WHEATLESS AND MEATLESS DAYS

n,,,m.^mm,,,m i

Cream the butter, add salt, pepper, vinegar,
or lemon juice and the sliced beets.
These may be served cold if desired.

CABBAGE AU GRATIN

1 small head cabbage ^2 teaspoon salt

8 cups boiling water *4 teaspoon pepper

1^2 teaspoons salt 2 cups milk

2 tablespoons fat % cup crumbs

3 tablespoons flour I tablespoon butter

Soak head of cabbage in cold salted water
for 15 minutes to draw out any bugs or for-
eign matter, drain, and slice. Cook uncovered
in the boiling salted water until tender, and
drain.

Melt fat in a saucepan, add flour, salt and
pepper, and when mixed, remove from fire, add
milk, return to fire and bring to boiling point,
stirring constantly. Add cabbage and pour
into greased baking dish. Spread crumbs on
top, and dot with bits of butter. Bake in a
moderate oven until crumbs are brown.

158

MEATLESS RECIPES

SWISS CHARD WITH EGGS

2 Ibs. or 2 pecks Swiss i tablespoon butter

chard i tablespoon flour

2 teaspoons salt Y teaspoon pepper

8 cups boiling water Sprinkling of nutmeg

i or 2 hard cooked eggs

Look over and wash chard. Cook in boiling
salted water 20 minutes, drain and chop.

Melt butter in a saucepan, add flour, pepper
and nutmeg and when mixed, add chopped
chard and cook for i minute. Garnish each
serving with a slice of hard cooked egg.

CAULIFLOWER WITH CHEESE

1 medium sized cauli- 3 tablespoons flour
flower YZ teaspoon salt

8 cups boiling water ^4 teaspoon pepper
i^ teaspoons salt i^> cups milk

2 tablespoons fat i cup grated cheese

Paprika

Cover cauliflower with cold salted water and
allow to stand 30 minutes to draw out bugs or

159

WHEATLESS AND MEATLESS DAYS

foreign matter, drain, and cook in boiling
salted water until tender, drain, and place in a
greased baking dish.

Melt fat in a saucepan, add flour, salt, and
pepper, and when mixed remove from fire and
add milk; return to fire, and bring to the boil-
ing point, stirring constantly. Pour over cau-
liflower, and sprinkle with the grated cheese
and paprika. Place in a hot oven for 10 min-
utes, or until cheese has melted, and cauliflower
is hot.

SCALLOPED SQUASH

iy 2 Ibs. or 6 medium 2 teaspoons salt

sized summer 2 cups crumbs

squashes I egg

8 cups boiling water *4 teaspoon pepper

2 tablespoons butter ^ teaspoon salt

Wash squash, cut in quarters, slice, and cook
in boiling salted water until tender. Drain
and mash; add salt, pepper, i tablespoon but-
ter, i l / 2 cups crumbs, and well-beaten egg.

1 60

MEATLESS RECIPES

Pour into a greased baking dish, spread re-
mainder of crumbs over the top and dot with
remainder of butter. Bake in a moderate oven
45 minutes. This is an excellent way to use
leftover squash.

Summer squash need not be pared or the
seeds removed.

SPINACH A LA CREOLE

y 2 peck spinach 2 tablespoons butter

2 teaspoons salt Y^ teaspoon pepper

% cup vinegar

Look over and wash spinach, discarding
thick stems. Cook in a covered kettle 15 min-
utes or until tender. Unless spinach is old, no
water should be added as enough will cling to
leaves from washing. Do not drain or valuable
mineral salts will be lost. When spinach is
tender add butter, salt, pepper, and vinegar.

This may be served hot, or, if desired, it may
be served cold with salad dressing.

161

WHEATLESS AND MEATLESS DAYS

FRICASSEE OF POTATOES AND ONIONS

6 small onions I teaspoon salt

6 medium sized potatoes *4 teaspoon pepper

i cup boiling water ^ cup flour

i cup milk i tablespoon butter

Peel onions under water, scrape or pare po-
tatoes, and cut into quarters. Place in a
greased baking dish, sprinkle with salt, pepper,
and flour, and dot with bits of butter. Pour
over milk and water and bake in a moderate
oven for i hour or until vegetables are tender.

SCALLOPED POTATOES

6 to 8 medium sized 1^2 teaspoons salt

potatoes *% teaspoon pepper

J4 cup flour 2 cups milk

i tablespoon butter

Wash and pare or scrape potatoes. Slice
very thin, arrange in layers in a greased bak-
ing dish and sprinkle each layer with the flour,

162

MEATLESS RECIPES

salt, and pepper which have been mixed. Pour
milk over it, dot with bits of butter, and bake
in a moderate oven 45 minutes or until pota-
toes are tender.

VEGETABLE HASH

1 cup cooked carrots, i teaspoon chopped
turnips or string beans onion

2 cups cooked potatoes ^ teaspoon pepper
or rice ^2 cup hot water

I teaspoon salt 3 tablespoons fat

Chop carrots and potatoes very fine and add
onions, salt, pepper, and hot water.

Melt fat in a hot frying pan and spread mix-
ture in it. Cook over a moderate fire ^ hour
or until a crust is formed. Do not stir and if
necessary add more fat. When a brown crust
is formed over the bottom, fold over like an
omelet and serve.

If desired the mixture may be formed into
flat cakes and pan broiled in the frying pan.

163

WHEATLESS AND MEATLESS DAYS

VEGETABLE SOUFFLE

1 cup cooked diced veg- 54 teaspoon pepper
etables I cup milk

2 tablespoons fat i tablespoon Worces-
2 tablespoons flour tershire sauce

I teaspoon salt 3 egg yolks

3 stiffly beaten egg whites

Melt fat, add flour, salt, and pepper; when
mixed remove from fire and add milk, return
to fire and bring to the boiling point, stirring
constantly. Add Worcestershire sauce and
pour on the beaten egg yolks ; add vegetables,
and fold in stiffly beaten egg whites. Pour into
greased baking dish and bake in a moderate
oven 25 minutes.

GREEN PEAS WITH MINT

2 Ibs. or i^ teaspoons salt

* qts. fresh peas i cup boiling water

i sprig mint i tablespoon butter

34 teaspoon pepper

164

MEATLESS RECIPES

Cook the peas with mint slowly in a covered
saucepan in the boiling salted water until peas
are tender and water has completely cooked
away. Remove mint, add butter, salt, and pep-
per, and serve.

One can peas may be used instead of the
fresh peas.

CORN PUDDING

I can corn 4 tablespoons sugar

i teaspoon salt 1^2 cups hot milk

teaspoon pepper 2 eggs

Add salt, pepper, sugar, hot milk, and well-
beaten eggs to the corn, pour into a greased
baking dish, set the baking dish in a pan of
water, and bake in a moderate oven i hour, or
until firm.

The water around the baking dish should
not boil or pudding will curdle.

Corn scraped from 6 ears of cooked green
corn may be used instead of canned corn, if
desired.

165

WHEATLESS AND MEATLESS DAYS

SCALLOPED CORN

I can corn *% teaspoon pepper

I cup milk 4 tablespoons sugar

i teaspoon salt i l /2 cups crumbs

i tablespoon butter

Mix corn, milk, salt, pepper, and sugar. Ar-
range in layers in a greased baking dish,
sprinkle each layer with crumbs, dotting with
bits of butter.

Bake 45 minutes in a hot oven.

MEAT SUBSTITUTES

The meat substitutes are all that the name
implies. Although the sauces given in the
recipes may be used interchangeably, the com-
bination given is considered to be a pleasing
one.

If rice, noodles or macaroni is used, no
starchy vegetable should be served with it.

PEANUT LOAF WITH CREAM SAUCE

I cup chopped pea- 2 cups mashed pota-

nuts or toes

}/2 cup peanut butter >^ cup milk
i*/2 teaspoons salt 2 eggs

% teaspoon pepper

Mix peanuts, potato, salt, and pepper; add
milk and well-beaten eggs. Stir until thor-
oughly mixed, pour into a greased baking dish

169

WHEATLESS AND MEATLESS DAYS

and bake in a moderate oven 30 minutes or un-
til firm. Serve with Cream Sauce.

CREAM SAUCE

2 tablespoons fat i l /2 cups milk

3 tablespoons flour I teaspoon chopped
I teaspoon salt parsley

J4 teaspoon pepper I teaspoon chopped

onion

Melt fat, add flour, salt, and pepper; when
mixed remove from fire and add milk. Return
to fire and bring to the boiling point, stirring
constantly. Add parsley and onion and serve.

The parsley and onion may be omitted if de-
sired.

BEAN AND NUT LOAF

I cup baked beans J4 teaspoon pepper

i cup crumbs y 2 > cup peanut butter

I teaspoon salt I tablespoon flour

i teaspoon grated on- % cup hot milk or wa-
ion ter

*/2 cup of chopped walnuts

170

MEATLESS RECIPES

Mash beans and mix with crumbs, nuts, sea-
soning and onion. Cream the peanut butter
and flour together and gradually add hot
liquid; mix with bean mixture and shape in a
loaf.

Place in greased baking pan, pour i cup
water around loaf and bake 40 minutes in a
moderate oven.

Serve with Italian Sauce.

ITALIAN SAUCE

3 tablespoons fat I tablespoon grated

5 tablespoons flour onion

i teaspoon salt I tablespoon chopped

teaspoon pepper pimentos

cups warm water Juice of i lemon

Melt fat, add flour, salt and pepper and cook
until brown. Remove from fire and add water ;
return to fire, bring to boiling point stirring
constantly and add onion, pimentos and lemon.

171

WHEATLESS AND MEATLESS DAYS

HOMINY NUT LOAF WITH BROWN PEPPER

SAUCE

I YZ cups cooked hominy I tablespoon grated
*/2 cup chopped wal- onion

nuts 2 teaspoons salt

i cup fine crumbs % teaspoon pepper

3/6 teaspoon nutmeg I egg

Mix hominy, nuts, crumbs, and seasonings,
add beaten egg and pour into greased baking
dish. Bake 30 minutes or until firm. Serve
with Brown Pepper Sauce.

BROWN PEPPER SAUCE

2 tablespoons fat i l /2 cups water

4 tablespoons flour I small onion

I teaspoon salt I tablespoon Worces-

y% teaspoon pepper tershire sauce

Y-2 Chili pepper

Melt fat, add flour, salt and pepper and cook
until brown, remove from fire, add water, re-
turn to fire and bring to boiling point stirring

172

MEATLESS RECIPES

constantly. Add onion and pepper which have
been finely chopped. Cook over a low fire 5
minutes before serving.

LIBERTY LOAF WITH McADOO SAUCE

*/2 cup rice I cup chopped walnuts

8 cups boiling water or pecans

2 teaspoons salt i cup crumbs

i YZ cups rice stock or i tablespoon Worcester-
hot water shire sauce
i cup grated cheese

Wash and cook rice in boiling salted water
until tender. Drain, reserving rice stock for
loaf and sauce. Mix rice, cheese, nuts, and
crumbs; add stock and Worcestershire sauce,
mix thoroughly, pour into a greased pan and
bake in a moderate oven 30 minutes or until
firm. Serve with McAdoo Sauce.

McADOO SAUCE

2 tablespoons fat i 1 /*. cups rice stock or

3 tablespoons flour hot water

i teaspoon salt ^2 cup chopped pimen-

teaspoon pepper tos

173

WHEATLESS AND MEATLESS DAYS

Melt fat, add flour, salt, and pepper; when
mixed remove from fire and add rice stock.
Return to fire and bring to the boiling point,
stirring constantly. Add pimentos and serve.

CHEESE AND NUT PATTIES

I cup grated cheese l /% teaspoon pepper

I cup fine bread 2 teaspoons chopped

crumbs onion

y 2 cup finely chopped Juice of i lemon
walnuts I teaspoon salt

2 tablespoons fat

Mix all dry ingredients and add lemon juice
and enough water to hold mixture together.
Form into flat cakes and brown in a frying pan
in which fat has been melted. Serve with to-
mato catsup or Chili sauce.

NAVY LOAF WITH GUNNER SAUCE

1 medium sized can or % CU P tomato catsup or

2 cups cold baked Chili sauce

beans i egg

i cup crumbs i tablespoon finely

I teaspoon salt chopped onion

]/4 teaspoon pepper

174

MEATLESS RECIPES

Mix beans, crumbs, salt and pepper; add
well-beaten egg, catsup, and onion. Mix thor-
oughly, pour into a greased pan and bake in a
moderate oven 30 minutes. Serve with Gun-
ner Sauce.

GUNNER SAUCE

2 tablespoons fat 3 tablespoons flour

I teaspoon mustard I teaspoon salt
(dry) y\ teaspoon pepper

i l / 2 cups milk

Melt fat, add flour, mustard, salt, and pep-
per; when mixed remove from fire and add
milk. Return to the fire and bring to the boil-
ing point, stirring constantly.

MACARONI LOAF WITH CHEESE SAUCE

1^2 cups macaroni I cup macaroni stock

8 cups boiling water or strained tomato or

i teaspoon salt ^ stock and ^ tomato

1 tablespoon fat I egg

2 tablespoons flour i cup crumbs

i teaspoon salt i tablespoon Worces-

teaspoon pepper tershire sauce

175

WHEATLESS AND MEATLESS DAYS

Cook macaroni in boiling salted water until
tender. Drain, reserving stock for loaf and
sauce, and rinse macaroni in cold water.

Melt fat in a saucepan, add flour, salt, and
pepper, and when mixed remove from the fire
and add stock or tomato. Return to the fire
and bring to the boiling point, stirring con-
stantly. Remove from fire and add Worcester-
shire sauce, macaroni, egg, and crumbs. Pour
into a greased baking dish and bake in a mod-
erate oven 30 minutes or until firm. Serve with
Cheese Sauce.

CHEESE SAUCE

2 tablespoons flour y\ teaspoon paprika

i teaspoon salt i l /2 cups macaroni stock

i cup grated cheese

Mix flour, salt, and paprika, and add stock
very slowly, stirring to keep mixture smooth.
If mixture becomes lumpy, beat with a Dover
egg beater. Bring to the boiling point and boil
for i minute. Remove from fire, add grated

176

MEATLESS RECIPES

cheese and beat until cheese is melted. Serve
at once. One-half cup of chopped pimento may
be added if desired.

STUFFED PEPPERS WITH BROWN SAUCE

6 small or I tablespoon finely

3 large peppers chopped onion

2 cups cooked rice 24 CU P r i ce stock or hot

i teaspoon salt water

J4 teaspoon pepper I cup fine crumbs

Wash peppers, cut off stems and remove
seeds. If large peppers are used, cut them in
half crosswise; if small ones, remove a slice
from the stem end. Cover the peppers with
boiling water, boil 5 minutes, and drain. Mix
rice, onion, seasonings, and hot water, and
fill peppers. Sprinkle tops with crumbs and
set in a greased baking dish; pour hot water
to the depth of ^ inch around the peppers and
bake in a moderate oven for 45 minutes or until
peppers are tender and crumbs are brown.
Serve with Brown Sauce.

177

WHEATLESS AND MEATLESS DAYS

BROWN SAUCE

3 tablespoons fat Y^ teaspoon pepper

5 tablespoons flour I teaspoon Worcester-

i l / 2 teaspoons salt shire sauce

2 cups hot rice stock 2 tablespoons chopped

or water parsley

Melt fat in a saucepan, add flour, salt, and
pepper and stir mixture until it is brown. Add
the hot liquid, slowly stirring constantly and
bring to the boiling point. Add Worcester-
shire sauce and parsley and serve at once.

RICE A LA CREOLE

y$ cup rice y*. teaspoon salt

8 cups boiling water % teaspoon pepper
1 1/2- teaspoons salt 1^/2 cups rice stock

2 tablespoons fat i small can pimentos,

3 tablespoons flour chopped

y 2 cup fine crumbs

Wash rice and cook in boiling salted water
until tender, and drain, reserving 1^2 cups of

178

MEATLESS RECIPES

stock. Melt the fat in a saucepan, add flour,
salt, and pepper; when mixed, remove from
fire, add rice stock, return to fire and stir con-
stantly until it reaches the boiling point. Re-
move from the fire, add the rice and chopped
pimentos and mix thoroughly. Pour into a
greased baking dish, sprinkle crumbs over the
top and bake in a hot oven 5 minutes, or until
the crumbs are brown. Serve immediately.

CREAM OF CHEESE TOAST

6 slices toast I teaspoon salt

1 tablespoon fat l /4 teaspoon pepper

2 tablespoons flour i^> cups milk

i cup grated cheese

Toast slices of bread on one side and keep
hot while making sauce. Melt fat, add flour,
salt, and pepper and when mixed remove from
the fire and add the milk; return to the fire and
bring to the boiling point, stirring constantly.
Remove from fire, add cheese, and beat until
cheese is thoroughly melted. Arrange toast on

179

WHEATLESS AND MEATLESS DAYS

M ... i. i r . - - r . ;.. . .n i- . i "* ...... .. . .,-.^T^TS

platter or plates with untoasted side up, pour
cheese sauce over it, sprinkle with paprika and
serve immediately.

CHEESE PUDDING

6 slices stale bread }4 teaspoon pepper

i cup grated cheese 34 teaspoon mustard

i teaspoon salt i l /2 cups milk

i egg Paprika

Cut slices of bread in quarters, arrange in
layers in a greased baking dish, sprinkle each
layer with part of cheese and seasonings which
have been mixed. Beat egg until light, add
milk, and pour over bread. Sprinkle with pap-
rika. Allow to stand 5 minutes and then bake
25 minutes in a moderate oven, or until firm.
Serve at once.

CHEESE SOUFFLE

i cup hot milk }4 teaspoon paprika

i cup crumbs 3 egg yolks

i cup grated cheese 3 stiffly beaten egg

i teaspoon salt whites

1 80

MEATLESS RECIPES

Add the crumbs, cheese, salt, paprika, and
egg yolks to the hot milk. When they are thor-
oughly mixed fold in the stiffly beaten egg
whites. Pour into a greased baking dish and
bake in a moderate oven 25 minutes or until
firm.

RICE WITH TOMATO AND CHEESE

24 cup rice Y?. teaspoon salt

8 cups boiling water ^4 teaspoon pepper

i l / 2 teaspoons salt i cup strained tomato

1 tablespoon fat Y?. cup rice stock

2 tablespoons flour i cup grated cheese

l / 2 cup fine crumbs

Wash rice and cook in boiling salted water
until tender, and drain, reserving l / 2 cup of the
stock. Melt the fat in a saucepan, add flour,
salt, and pepper, remove from the fire and add
strained tomato and stock; return to the fire
and bring to the boiling point, stirring con-
stantly. Remove from the fire, add rice and

181

WHEATLESS AND MEATLESS DAYS

cheese and mix thoroughly. Pour into a but-
tered baking dish, sprinkle crumbs over the top,
bake in a hot oven 5 minutes, or until crumbs
are brown. Serve immediately.

NOODLES WITH CHEESE

2 cups noodles i cup grated cheese

8 cups boiling water 1^2 cups noodle stock

2 teaspoons salt >4 cup milk

% teaspoon pepper

Cook the noodles in boiling salted water 20
minutes, or until tender; drain, reserving i l / 2
cups stock. Arrange the noodles in layers in
a greased baking dish, sprinkle each layer with
cheese, add pepper, and pour the stock and milk
over it. Bake in a moderate oven 30 to 45
minutes or until liquid has cooked away and
noodles are brown on top.

Spaghetti or macaroni may be used instead
of noodles, if desired.

182

MEATLESS RECIPES

CHILI BEANS

2 cups pink beans i teaspoon salt

1 teaspoon salt ^4 teaspoon pepper
j teaspoon soda 2 tablespoons Chili

2 cups stewed tomato powder or 2 chopped
i small onion, finely Chili peppers

chopped 2 tablespoons brown

sugar

Wash the beans, cover with cold water and
allow to stand over night. Drain, cover with
boiling water, add salt and soda and boil for 2
hours, adding more boiling water as necessary.
Drain and add tomato, salt, pepper, onions, and
Chili powder or peppers. Pour into a bean
pot or greased baking dish, and sprinkle sugar
over the top. Cover, and bake for 2 hours in
a slow oven, then increase the heat and bake
for i hour without cover.

These may be served hot or cold.

If liquid cooks away too rapidly, hot water
may be added as necessary.

183

WHEATLESS AND MEATLESS DAYS

BEAN POLENTA

2 cups white beans J^ teaspoon dry mus-

1 teaspoon salt tard

YZ teaspoon soda 2 tablespoons vinegar

2 tablespoons molasses 2 tablespoons tomato
*/4 teaspoon pepper catsup or Chili sauce

i teaspoon salt

Wash beans, cover with cold water, and soak
over night. Drain, cover with boiling water,
add salt and soda and boil slowly for 3 hours,
adding more boiling water as necessary. Drain,
and press through a colander or coarse
strainer; add molasses, mustard, salt, pepper,
and catsup or Chili sauce, and reheat, stirring
constantly. Serve hot.

Leftover polenta may be made into flat
cakes rolled first in crumbs, then in egg, and
again in crumbs, and pan broiled. If desired
these may be served with tomato sauce.

184

MEATLESS RECIPES

JELLIED EGGS

3 hard cooked eggs ^ bay leaf

1 envelope or I tablespoon sugar

2 tablespoons gelatin 2 teaspoons salt
cup cold water % teaspoon pepper

2 cups stewed tomatoes y 2 cup chopped pimen-

1 slice onion tos

2 cloves

Cut the eggs in thin slices. Soak the gelatin
in cold water. Add the onion, cloves, and bay
leaf to the tomato and bring to the boiling
point, rub through a strainer and measure,
adding enough hot water to make 2 cups of
liquid. Bring to the boiling point again and
pour over gelatin mixture. Add sugar, salt
and pepper, and stir until dissolved. Set aside
and when mixture begins to thicken add sliced
eggs and pimentos and pour into a mold which
has been dipped in cold water. Set in a cold
place for 3 or 4 hours or until firm. Turn out
on serving dish and serve cold.

185

WHEATLESS AND MEATLESS DAYS

TOMATO CROQUETTES WITH PEPPER

SAUCE

2 cups mashed potatoes i cup roarse crumbs

or cooked rice I teaspoon salt

*/2 cup stewed tomatoes ^4 teaspoon pepper

i tablespoon chopped iy 2 cups fine crumbs

onion I egg

Mix potatoes or rice with tomatoes, coarse
crumbs, onion, pepper, and salt. Beat the egg
with 2 tablespoons cold water. Shape the mix-
ture into croquettes, roll first in crumbs, then
in egg, and again in crumbs, fry in deep fat
and drain on brown paper. Serve with Pep-
per Sauce.

PEPPER SAUCE

2 finely chopped green }4 teaspoon paprika
peppers ^4 CU P cold water

3 tablespoons flour i l /2 cups rice or vegeta-
i teaspoon salt ble stock or water

Juice of y* lemon

1 86

MEATLESS RECIPES

Cover peppers with boiling water and allow
to stand 5 minutes; drain, remove seeds and
chop. Heat the stock or water. Mix flour, salt,
and paprika, and slowly add cold water to make
a smooth mixture. Add this slowly to the
heated stock, stirring constantly. Bring to
the boiling point, add peppers and lemon and
serve.

MOCK CRAB

3 slices stale bread Few grains cayenne pep-

2 tablespoons fat per

3 tablespoons flour 1^2 cups milk

i teaspoon salt I teaspoon Worces-

teaspoon pepper shire sauce
teaspoon dry mus- 2 eggs
tard

Cut the bread into J4 inch squares as if for
croutons. Melt fat, add flour, salt, mustard,
pepper and cayenne ; when mixed remove from
fire and add milk. Return to the fire and bring
to the boiling point, stirring constantly. Add
Worcestershire sauce and cool slightly; add

WHEATLESS AND MEATLESS DAYS

well-beaten eggs, pour into a greased baking
dish, spread squares of bread over the top and
bake in a moderate oven until croutons are
brown and mixture is firm.

NUT CROQUETTES WITH CHEESE SAUCE

2 cups mashed potatoes I teaspoon salt

or rice % teaspoon pepper

1 cup chopped nuts 34 teaspoon nutmeg

2 egg yolks 2 egg whites

34 cup milk i l /> cups fine crumbs

Mix potatoes or rice with nuts, egg yolks,
milk, salt, pepper and nutmeg. Beat the egg
whites with 2 tablespoons cold water. Shape
the mixture into croquettes and roll first in
crumbs, then egg whites and again in crumbs.
Fry in deep fat and drain on brown paper.

CHEESE SAUCE

1 teaspoon salt 34 teaspoon dry mus-
34 teaspoon pepper tard

2 tablespoons flour i34 cups milk

cup cold water i cup grated cheese

1 88

MEATLESS RECIPES

Mix salt, pepper, flour and mustard and add
cold water slowly to form a smooth mixture.
Heat the milk, add the flour mixture slowly
and bring to the boiling point, stirring con-
stantly. Remove from fire and add grated
cheese; beat until cheese is melted and serve
immediately.

BAKED BEAN CROQUETTES WITH HORSE-
RADISH SAUCE

2 cups cold baked beans i teaspoon salt

1 teaspoon finely % teaspoon pepper
chopped onion I egg

2 tablespoons tomato 1^/2 cups fine crumbs
catsup or Chili sauce

Mash the beans, add onion, catsup, or Chili
sauce, salt, and pepper. Mix thoroughly, and
if beans are very dry, moisten with a little vine-
gar. Beat egg with 2 tablespoons of cold wa-
ter. Shape the mixture into croquettes, roll
first in crumbs, then in egg, and again in
crumbs. Fry in deep fat, and drain on heavy
paper. Serve with Horseradish Saiice.

189

WHEATLESS AND MEATLESS DAYS

HORSERADISH SAUCE

3 tablespoons flour J4 cup weak vinegar

i teaspoon salt i% cups water

cup grated horseradish

Mix flour, salt and vinegar to a smooth con-
sistency. Heat the water and slowly add the
flour mixture, stirring constantly until it
reaches the boiling point. Add horseradish
and serve.

SPANISH OMELET

i tablespoon butter i tablespoon corn-

i tablespoon chopped starch

onion 2 tablespoons cold

i can tomatoes ( i pt.) water

1 1/2 teaspoons salt 4 eggs

6 slices toasted bread

Melt butter, add onion and cook until onion
is yellow ; add tomato, salt, and the cornstarch
which has been mixed with cold water. Cook

190

MEATLESS RECIPES

for 5 minutes, add beaten eggs ; cook until mix-
ture reaches the consistency of scrambled eggs.
Serve on toast or crisp crackers.

TOMATOES SUFFRAGETTE

6 medium sized toma- i teaspoon salt

toes Y$ teaspoon pepper

i tablespoon finely 6 eggs

chopped onion J^ cup grated cheese

Wash tomatoes but do not peel. Cut a slice
from the stem end of each and hollow out cen-
ter of tomato, being careful not to break the
skin. Arrange the tomatoes in a greased bak-
ing dish. Sprinkle the insides of the tomatoes
with the onion and one-half the salt and pepper.
Break eggs one at a time into a saucer and put
one egg into center of each tomato. Sprinkle
the egg with the rest of salt and pepper and
the grated cheese. Pour water to depth of YZ
inch around the tomatoes and bake 15 minutes,
or till eggs are firm, tomatoes are tender, and
cheese is brown.

191

WHEATLESS AND MEATLESS DAYS

a. ..! , . ..'.' .". "i M r i .. -.!. T i~r ."."." ........ . -._.,.. ~'~.^

One tablespoon Worcestershire sauce may
be sprinkled over the cheese to make a more
highly seasoned dish.

Stem end and tomato removed from centers
may be stewed, strained, and used in the prepa-
ration of another dish.

BELGIAN CORN FRITTERS

1^2 cups flour 2 egg yolks

i tablespoon baking Corn scraped from 2

powder ears cooked green

i teaspoon salt corn

cup sugar i teaspoon melted fat

cup milk 2 stiffly beaten egg

whites

Mix and sift the flour, baking powder, salt,
and sugar ; add the corn, milk, egg yolks, and
melted fat slowly, stirring constantly. Fold in
the stiffly beaten egg whites. Cook like pan-
cakes on a hot greased griddle, turning until a
golden brown on both sides. A piece of bacon
or pork rind may be used for greasing the
griddle.

192

MEATLESS RECIPES

BAKED BEAN FRITTERS

Y?. cup flour J4 CU P
2 teaspoons baking I egg yolk

powder y* cup cold baked
i teaspoon salt beans, mashed

I cup dry bread I stiffly beaten egg

crumbs white

Mix flour, baking powder, and salt, add
bread crumbs and mix thoroughly. Add milk,
egg yolk, and the mashed beans, stirring con-
stantly. Fold in the stiffly beaten egg white.
Cook like pancakes on a hot greased griddle,
turning until a golden brown on both sides. A
piece of bacon or pork rind may be used for
greasing the griddle.

SALADS

The thick salad dressings may be used inter-
changeably with the salads given, and the
French dressing, with or without oil, may be
used on any of the salads that require the thin
salad dressing.

Some of the salads could be used as the main
dish for luncheon or supper, if desired.

Stiffly beaten egg whites or J4 cup whipped
cream may be folded into mayonnaise or cooked
dressings just before they are served. Cooked
dressings will keep longer if made with water
instead of milk.

MAYONNAISE (uncooked)

i egg yolk 2 tablespoons vinegar

J^ teaspoon salt or lemon juice

% teaspoon mustard YZ cup olive oil or salad

teaspoon paprika oil

i teaspoon Worcestershire sauce

197

WHEATLESS AND MEATLESS DAYS

Beat the egg yolk until it is light and lemon-
colored. Add the oil slowly, beating constantly,
alternating with vinegar or lemon juice. When
all the oil and acid have been added, put in the
seasonings and Worcestershire, mix thorough-
ly and set in a cold place until ready to serve.

To make mayonnaise that will not curdle, all
utensils and ingredients must be thoroughly
chilled.

MAYONNAISE (cooked)

3 tablespoons flour l / 2 cup cold water

y 2 teaspoon salt i egg yolk

*4 teaspoon mustard l /2 cup olive or salad oil

54 teaspoon paprika 2 tablespoons vinegar

i teaspoon sugar or lemon juice

Mix flour, salt, mustard, paprika, and sugar,
and add cold water slowly, stirring until
smooth. Bring to the boiling point stirring
constantly and boil for 2 minutes. This will
be very thick. Set aside until cool. When cold
add beaten egg yolk and then oil and vinegar

198

MEATLESS RECIPES

alternately, beating constantly. If desired add
I teaspoon Worcestershire sauce.
This dressing will never separate or curdle.

THOUSAND ISLAND DRESSING

To mayonnaise add i tablespoon each of
chopped pimentos, sweet pickle, tomato catsup
and Chili sauce.

COOKED SALAD DRESSING (without egg)

2 tablespoons fat J^ teaspoon dry mus-

4 tablespoons flour tard

I teaspoon salt 2 tablespoons sugar

54 teaspoon paprika ^ cup milk or water

J4 cup vinegar

Melt fat, add flour, salt, paprika, mustard,
and sugar ; when mixed, remove from fire and
add milk or water. Return to the fire and
bring to the boiling point, stirring constantly.

199

WHEATLESS AND MEATLESS DAYS

Add the vinegar very slowly to prevent curd-
ling. Chill before serving.

COOKED SALAD DRESSING (with egg)

I tablespoon fat ^2 teaspoon dry mus-

3 tablespoons flour tard

i teaspoon salt % cup water

J4 teaspoon paprika ^4 cup vinegar

I tablespoon sugar I egg yolk

T /2 cup hot milk or water

Melt fat, add flour, salt, paprika, sugar, and
mustard; when mixed remove from fire, add
vinegar and water, return to fire, bring to boil-
ing point, stirring constantly. Set aside to
cool.

Add hot milk or water to egg yolk and pour
on cooked mixture which has been cooled.
Cook over hot water 2 minutes or until egg has
thickened. Chill before serving.

If this dressing curdles beat vigorously
with a Dover egg beater just before serv-
ing.

200

MEATLESS RECIPES

FRENCH DRESSING

cup sifted powdered 4 tablespoons olive or
sugar salad oil

teaspoon salt 2 tablespoons vinegar

teaspoon pepper I tablespoon Worcester-
*4 teaspoon paprika shire sauce

Measure ingredients into a bowl, beat vigor-
ously just before serving, or, if desired ingre-
dients may be measured into a bottle or cruet
and shaken.

CHEESE DRESSING

Add 2 tablespoons of Chili, Roquefort, or
grated old English dairy cheese to French
dressing.

FRENCH DRESSING WITHOUT OIL

Y$ cup sifted powdered 4 tablespoons tomato

sugar catsup

^2 teaspoon salt 2 tablespoons vinegar

y^ teaspoon pepper I tablespoon Worcester-
y teaspoon paprika shire sauce

Use same method as French dressing.

20 1

WHEATLESS AND MEATLESS DAYS

ORANGE AND PRUNE SALAD

4 oranges 6 whole walnut meats

12 cooked prunes i head lettuce

Mayonnaise

Cut oranges and prunes in slices and mix
with half of the mayonnaise. Line salad bowl
with lettuce, add oranges and prunes and put
mayonnaise over the top, press whole nut meats
into mayonnaise and serve.

ICED TOMATO SALAD

6 medium sized toma- Y$ cup cold water

toes 2 teaspoons salt

1*4 cups boiling water I Spanish onion,
2 tablespoons sugar chopped

4 cloves i cucumber, chopped

I piece bay leaf i green pepper chopped

i tablespoon granu- Lettuce

lated gelatin Mayonnaise

Wash and peel tomatoes. Scoop out cen-
ters and cook the tomato which is removed

202

MEATLESS RECIPES

with the boiling water, sugar, cloves, and bay
leaf for 10 minutes. Then rub through a
strainer, again bring to boiling point and pour
onto gelatin which has been soaked in the cold
water. Cool the mixture and when it becomes
slightly thickened add the salt, chopped onion,
cucumber, and pepper. Fill the centers of to-
matoes with the mixture and set in ice-box for
4 hours.

Serve on lettuce with a spoonful of mayon-
naise on each tomato.

STUFFED CUCUMBER SALAD

3 medium sized cucum- Heart from i bunch of

bers celery

i tablespoon grated on- J^ cup chopped nuts

ion Mayonnaise

i chopped green pepper Lettuce

Cut cucumbers in half lengthwise and scoop
out the inside, leaving just a shell. Chop the
cucumber removed from the center, add onion,
chopped celery, pepper, nuts, and seasonings,

203

WHEATLESS AND MEATLESS DAYS

mix with part of the mayonnaise, refill cucum-
ber shells, put remainder of mayonnaise on the
top and serve on lettuce.

EGG AND WATER CRESS SALAD

4 hard cooked eggs I teaspoon salt

i bunch water cress % teaspoon paprika

I tablespoon French 2 tablespoons chopped

mustard pimento

French dressing

Chop eggs very fine, add mustard, salt, pap-
rika, pimentos and French dressing. Beat
vigorously until thoroughly mixed. Arrange
water cress on plates or in salad bowl and pour
mixture over it.

CORONADO SALAD

1 envelope or 3 oranges

2 tablespoons gelatin l /2 cup grapes, Malaga,
}/2 cup cold water Muscat, or Tokay

2 cups boiling water J^ cup walnuts
y 2 cup sugar Mayonnaise

Juice of 2 lemons Lettuce

204

MEATLESS RECIPES

Soak gelatin in cold water, add boiling wa-
ter, sugar, and lemon juice, stir until sugar
and gelatin dissolve and set aside to thicken.
Peel oranges, discard white skin and cut into
pieces ; wash grapes and cut into halves, remov-
ing seeds ; cut nuts in small pieces. When mix-
ture begins to thicken add fruit and nuts, pour
into a mold which has been dipped in cold wa-
ter and set in a cool place for 3 or 4 hours or
until firm. Serve on lettuce with mayonnaise.

FRUIT SALAD WITH DRESSING

3 tablespoons flour i cup fruit juice and

Y^. cup sugar water

y-2 teaspoon salt 3 oranges

Y<2 teaspoon dry mus- J4 CU P walnuts

tard i small can pineapples

y cup vinegar Lettuce

Measure the fruit juice which is drained
from the can of pineapple and add water to
make i cup liquid, add vinegar and put over
the fire. When it is hot pour onto the flour,

205

WHEATLESS AND MEATLESS DAYS

sugar, salt, and mustard which have been
mixed. Return to the fire and bring to the
boiling point, stirring constantly. Boil for 3
minutes and set aside to cool.

Peel oranges, discarding the white skin and
cut pineapple, nuts, and oranges into pieces.
Mix with salad dressing which should be thor-
oughly chilled, and serve on lettuce.

FIJI SALAD

1 envelope or % cup vinegar

2 tablespoons of gela- I cup shredded cab-
tin bage

2 cup cold water ^4 CU P diced celery

2 cups boiling water y* cup chopped pimento

4 teaspoons salt Mayonnaise

cup sugar Lettuce

Soak gelatin in cold water, add boiling wa-
ter, sugar, and salt, stir until dissolved and
add vinegar. Set aside in a cold place. When
gelatin mixture begins to thicken add cabbage,
celery and pimentos, pour into a mold which

206

MEATLESS RECIPES

has been dipped in cold water, and allow to
stand in a cold place for 3 or 4 hours, or until
firm. Serve with mayonnaise on lettuce.

WALDORF SALAD

3 medium sized apples J^ teaspoon salt
^2 cup diced celery Cooked salad dressing

YZ cup walnuts Lettuce

Wash, pare, and dice apples, leaving them in
cold water to prevent discoloring. Wash and
dice celery and cut nuts into pieces. Drain
apples, mix salt, celery, and nuts, add dressing
and serve on lettuce.

STUFFED DATE SALAD

24 dates % teaspoon paprika

y 2 cup cream or cottage 6 walnuts

cheese Mayonnaise or cooked
Y* teaspoon salt dressing

207

WHEATLESS AND MEATLESS DAYS

Wash dates and remove stones. Chop nuts
very fine and add with salt and paprika to the
cheese, mixing thoroughly. Heap cavities in
center of dates with the cheese and nut mix-
ture. Serve dates on lettuce with mayonnaise
or cooked dressing.

TOMATO ASPIC

1 envelope or ^ cup brown sugar

2 tablespoons gelatin l /\. cup vinegar
*/2 cup cold water 1^2 teaspoons salt

2 cups tomato I small bottle stuffed

2 slices onion green olives

l / 2 a bay leaf 2 hard cooked eggs

2 cloves Mayonnaise

i small stalk celery Lettuce

Soak gelatin in cold water. Bring tomatoes
with onion, bay leaf, cloves, celery, and brown
sugar to the boiling point, and if fresh toma-
toes are used, cook until tender. Rub through
a colander or strainer and measure, adding
enough hot water to make 2 cups liquid. Re-

208

MEATLESS RECIPES

turn to fire, bring to the boiling point, and pour
onto the softened gelatin; add salt and set aside
to cool.

Slice eggs very thin and put eggs and olives
in the mold which has been wet with cold wa-
ter. When mixture containing gelatin has
thickened pour over sliced eggs and olives in
mold and allow to stand in a cold place for 3 or
4 hours, or until firm.

Serve with mayonnaise on lettuce.

GRAPEFRUIT AND PINEAPPLE SALAD

3 medium sized grape- % cup sifted powdered

fruit sugar

l / 2 can pineapple French dressing

I pimento Lettuce

Remove the skins from grapefruit, discard-
ing the tough white portions and cutting the
grapefruit into pieces. Cut up pineapple, add
grapefruit and sugar. Mix with salad dress-
ing, garnish with strips of pimento and serve
on lettuce.

209

WHEATLESS AND MEATLESS DAYS

POTATO SALAD

3 or 4 medium sized
boiled, steamed, or
baked potatoes

2 hard cooked eggs

1 small onion

2 stalks celery or

Y-2. teaspoon celery salt

2 tablespoons vinegar
2 tablespoons olive or

salad oil
i teaspoon salt

teaspoon pepper
Cooked salad dressing
Lettuce

Cut potatoes into small pieces, chop eggs,
onion and celery and mix all thoroughly. Add
vinegar, oil, salt, and pepper which have been
mixed, and set aside in a cool place for at least
i hour. Mix with salad dressing and serve on
lettuce.

STUFFED TOMATO SALAD

6 small tomatoes

i small onion finely

chopped

'/2 cup chopped celery or
'/2. teaspoon celery salt
V$ cup chopped nuts

2IO

6 or 8 ripe olives chop-
ped
i teaspoon salt

teaspoon pepper
Salad Dressing
Lettuce

MEATLESS RECIPES

Tomatoes should be firm and not too ripe.
Wash tomatoes, pour boiling water over them,
allow to stand i minute, drain and peel. Hol-
low out centers, cutting the pulp removed into
small pieces, and mix with chopped onion, cel-
ery, nuts, olives, salt and pepper. Add salad
dressing, mix thoroughly, refill tomatoes put-
ting i teaspoon of salad dressing on top of
each.

Serve on lettuce.

CABBAGE AND GREEN PEPPER SALAD

J^ small head of cab- 3 small green peppers
bage French dressing

Lettuce

Soak cabbage in cold salted water 5 minutes,
drain, and shred. Pour boiling water over pep-
pers and allow to stand 5 minutes, drain, re-
move seeds and cut peppers into narrow strips.
Mix cabbage and peppers, place on lettuce and
pour French dressing over it.

211

WHEATLESS AND MEATLESS DAYS

SUMMER SALAD

3 medium sized toma- 8 green onions

toes i cucumber

8 radishes Lettuce

French dressing

Wash tomatoes, pour boiling water over
them, allow to stand i minute, drain, peel, and
slice. Wash radishes and onions and slice, or
if very small, cut in halves. Wash, pare and
slice cucumber. Arrange on lettuce, pour over
French dressing and serve immediately.

STARS AND STRIPES SALAD

3 cold cooked beets i teaspoon celery salt

i small onion finely 6 chopped radishes

chopped 2 sliced hard cooked
Y$ cup chopped nuts eggs

J^ cup chopped celery Lettuce

or French dressing

Slice the beets and mix with onion, celery,
nuts, radishes and eggs. Arrange on lettuce,
pour on French dressing and serve.

212

MEATLESS RECIPES

SALAD INDEPENDENCE

3 small tomatoes J^ small can pimentos

2 small green peppers Lettuce

cup chopped celery French dressing

Wash tomatoes, pour boiling water over
them and allow to stand i minute, drain, and
slice. Pour boiling water over peppers, allow
to stand 5 minutes, drain, remove seeds and
cut peppers into strips. Chop the pimentos
very fine and mix with the celery. Put slices
of tomato on the lettuce, sprinkle with celery
and pimento mixture, garnish with strips of
green pepper, add French dressing and serve.

SAN DIEGO SALAD

I box sardines ^2 cup chopped celery

I small onion finely 2 small heads lettuce
chopped French dressing

Remove the bones from sardines and cut
into small pieces, add celery and onion and mix
thoroughly.

213

WHEATLESS AND MEATLESS DAYS

Remove coarse outside leaves from lettuce
and soak in cold salted water 5 minutes. Cut
each head of lettuce into shreds, arrange on
serving plate, sprinkle with sardine mixture,
pour over French dressing and serve.

ARMY AND NAVY SALAD

1 envelope or % cup blanched chop-

2 tablespoons gelatin ped almonds

l /2 cup cold water 12 chopped ripe olives

i cup boiling water J^ small can chopped

I teaspoon salt pimentos

I cup ginger ale Mayonnaise

Lettuce

Soak gelatin in cold water, add boiling wa-
ter and salt, and when slightly cooled, add gin-
ger ale. Set aside in a cold place and when
mixture begins to thicken add almonds, olives
and pimentos. Pour into a mold which has
been wet in cold water and set in a cold place
for 3 or 4 hours, or until firm.

Serve with mayonnaise on lettuce.

214

MEATLESS RECIPES

COTTAGE CHEESE SALAD

i cup cottage cheese % teaspoon mustard
i teaspoon salt Lettuce

54 teaspoon pepper French dressing

Mix cheese, salt, pepper and mustard. Ar-
range on lettuce and pour French dressing over
it.

PEP SALAD

l /2 cup cottage cheese % cup chopped nuts
i teaspoon salt i tablespoon pimentos

teaspoon pepper 2 small green peppers

teaspoon mustard Lettuce

i small onion chopped French dressing

Mix cheese, salt, pepper, mustard, onion,
nuts, and pimentos, Pour boiling water over
the peppers, allow to stand 5 minutes, drain,
and cut into strips.

Arrange salad mixture on lettuce, garnish
with strips of pepper, add French dressing,
and serve.

215

WHEATLESS AND MEATLESS DAYS

STUFFED PEPPER SALAD

3 medium sized green i teaspoon salt

peppers ^4 teaspoon paprika

I cup cottage cheese Lettuce

French dressing

Mix cheese, salt, and paprika. Cover pep-
pers with boiling water and allow to stand 5
minutes. Cut off stem end, and remove seeds.
Fill peppers with the cheese mixture and put in
a cold place for at least i hour, or until cheese
is firm. Cut in *4 i ncn slices and arrange on
lettuce, pour over French dressing and serve.

CHEESE AND CELERY SALAD

6 stalks celery i tablespoon tomato cat-

-Z cup pimento cheese sup

cup chopped nuts Mayonnaise

Lettuce

Choose large outside stalks of celery, wash
and cut in pieces about 3 inches long. Mix

216

MEATLESS RECIPES

cheese, nuts, and catsup, and if necessary
moisten with a little of the mayonnaise. Fill
cavities in the celery with cheese mixture and
serve with mayonnaise on lettuce.

STUFFED EGG SALAD

6 hard cooked eggs Paprika

cup chopped nuts Mayonnaise or

cup tomato catsup or Cooked salad dressing

Chili sauce Lettuce

Cut eggs in halves lengthwise; remove the
yolks and mash, mixing with chopped nuts and
Chili sauce or catsup. Refill whites, sprinkle
with paprika and serve on lettuce with mayon-
naise.

FISH SALAD

iJ/2 cups canned or 2 tablespoons lemon

cooked fish juice

Y^ cup chopped celery I teaspoon salt

2 hard cooked eggs 54 teaspoon pepper

2 tablespoons olive or Mayonnaise or

salad oil Cooked salad dressing

Lettuce

217

WHEATLESS AND MEATLESS DAYS

Cut the fish in pieces and chop the eggs. Mix
fish, celery, and eggs, and add lemon juice, oil,
salt, and pepper which have been mixed. Set
in a cool place for at least i hour. Mix with
salad dressing and serve on lettuce.

INDEX

Almond cakes, 59

Apple cheese pudding, 69

Apple corn meal dump-
lings, 69

Apple tapioca pudding, 67

Apple tartlets, 63

Apples, baked with oat-
meal, 63

Apricots, frozen, 91

Army and navy salad, 214

Aspic, tomato, 208

Baked apples with oat-
meal, 63
Baked bean croquettes,

189

Baked bean fritters, 193
Baked bean soup, 118
Baked hominy with dates,

Barley, with raisins, 6
Barley pan cakes, 18
Barley pudding, 72
Barley sponge cake, 52
Barley spoon bread, 29
Barley tapioca pudding,

66
Bean polenta, 184

Belgian corn fritters, 192
Boston brown raisin

bread, 35
Breads, 35
Brown bread, 37
Brown sauce, 178
Brown sugar sirup, 73
Buckwheat cakes, 17
Buttered beets, 157

Cabbage, au gratin, 158
and green pepper salad,
211

Cake, barley sponge, 52
potato flour cream, 53
potato flour sponge,

54
Cakes, almond, 59

cheese, 54
Caramel charlotte russe,

r *

Caramel nut ice cream, 94

Caramel nut pudding, 79
Caramel sauce, 72
Cauliflower, with cheese,

159
Celery soup, 108

Cereal omelet, 13

219

INDEX

Cheese cakes, old Eng-
lish, 54

Cheese and celery salad,
216

Cheese pudding, 180

Cheese salad dressing,
20 1

Cheese sauce, for fish,

134
for fish croquettes, 133

for loaf, 176
Cheese souffle, 180
Cheese soup, 118
Chili beans, 183
Chocolate ice cream, 95
Chocolate pudding, 82

frozen, 95
Chocolate sauce, 96
Chowder, clam, 112

vegetable, 113
Clam bouillon, 117
Clam chowder, 112
Cocoa icing, 52
Coconut cookies, 58
Coconut icing, 51
Coconut meringues, 57
Coconut pudding, 71
Coffee jelly, 81
Cold puddings, 75
Cooked salad dressing,
with egg, 200

without egg, 199
Corn, scalloped, 166
Corn bread, 38

New Mexico, 38
Corn dodgers, 46

Corn fritters, Belgian,

192

Corn gems, 44
Corn meal, cereal, 5

with dates, 7

fried, n

with cheese, n
Corn meal pan cakes, 18
Corn pone, rice, 47
Corn pudding, 165
Corn and rice muffins,

44
Corn soup, 109

Coronado salad, 204
Cottage cheese salad, 215
Cranberry Bavarian

cream, 80

Creamed fish flakes, 137
Creamed fish and pota-
toes, a la Cape
Cod, 136

Creamed onions, 156
Creamed tuna with green

peppers, 139

Cream filling for cake, 53
Cream rice pudding, 82
Cream of cheese toast,

179
Cream of cheese sauce

for nut loaf, 170
Custard spoon bread, 30

Date and nut pudding,
Date pudding, 72
Date tapioca pudding, 68
Delicate pudding, 87

22O

INDEX

Delicate spoon bread, 28
Divinity kisses, 60

Egg salad, stuffed, 217
Egg sauce, 135
Eggs, jellied,

Fiji salad^ 206

Fish cakes, 138

Fish croquettes with

cheese sauce, 133
Fish pie, 136
Fish pilaf with Spanish

sauce, 142
Fish salad, 217
Fish sauce, 132
Fish souffle, 138
French salad dressing,

with oil, 201
without oil, 201
Fricassee of potatoes and

onions, 162
Fried corn meal, 1 1
with cheese, II
Fried egg plant, 148
Fried green tomatoes, 152
Fried hominy, 12
Fried hominy cakes, 19
Fried oatmeal with

cheese, 12
Fried rice cakes, 12
Fried ripe tomatoes with

gravy, 153

Fritters, baked bean, 193
Belgian corn, 192
hominy, 20

Fritters, rice, 20

Frozen apricots, 91

Frozen chocolate pud-
ding, 95

Frozen peaches, 93

Frozen rice^pudding, 97

Fruit gems, 46

Fruit salad with dressing,
205

Fruit sauce, 22

Garden soup, HI

Ginger ice, 91

Ginger ale and mint ice,

92
Grandmother's corn

dodgers, 46
Grapefruit and pineapple

salad, 209

Grape juice cream, 81
Grape juice ice, 92
Green peas with mint, 164
Gunner sauce, 175

Heavy soups, 118
Hermits, 55
Hominy, fried, 12

with dates, baked, 21
Hominy barley pones, 47
Hominy cakes, fried, 19
Hominy cereal, 6
Hominy fritters, 20
Hominy gems, 45
Hominy spoon bread, 27
Honey cookies, 56
Honey rye bread, 35

221

INDEX

Horseradish sauce, 190
Hot puddings, 61

Ice cream, caramel nut, 94

chocolate, 95

plum pudding, 94

prune, 93

strawberry, 97

vanilla, 96
Ice, ginger, 91

grape juice, 92

mint and ginger ale, 92

orange, 92

Indian bread, Navajo, 39
Indian pudding, 68

with apples, 70
Indian tapioca, 67

Jellied eggs, 185

Jellied salmon loaf with

nippy sauce, 130
Jelly, coffee, 81

Lemon custard cake, 85
Lemon sauce, 86
Lettuce soup, 103
Liberty loaf, 173
Loaf, jellied salmon, 130

macaroni, 175

navy, 174

peanut, 169

salmon, 129

tuna, 127

Macaroni loaf with
cheese sauce, 175

Macaroons, peanut, 60
Mayonnaise, 197

cooked, 198
Meat substitutes, 169
McAdoo sauce, 173
Mint and ginger ale ice,

Mock crab, 187
Mush spoon bread, 32

Navajo Indian bread, 39
Navy loaf with gunner

sauce, 175
New England pudding,

New Mexico corn bread,

Nippy sauce, 131
Noodle soup, 116
Noodles, with cheese,

182
Nut croquettes, with

cheese sauce, 188
Nut wafers, 56

Oatmeal, with cheese,

fried, 12

Oatmeal cereal, 5
Oat cookies, 55
Oat wafers, 57
Old English cheese cakes,

54
Old English pudding, 86

Omelet, cereal, 13
Onion soup, 115
Oyster bisque, 120

222

INDEX

Oyster stew, 114
Oysters, scalloped, 140

Peaches, frozen, 93
Peanut loaf with cream

sauce, 169

Peanut macaroons, 60
Peanut soup, 119
Peapod soup, 104
Pep salad, 215
Pepper and cabbage

salad, 2ii

Pepper salad, stuffed, 216
Pepper sauce, 172
Plum pudding ice cream,

94
Pones, hominy barley, 47

rice corn, 47
Potato flour cake, 51
Potato flour cream cake,

53
Potato flour sponge cake,

54
Potato salad, 210

Potato soup, no
Potato waffles, 23
Potatoes and onions,

fricassee, 162
Prune ice cream, 93
Prune meringues, 58
Pudding, cheese, 180

corn, 165
Puddings, cold, 75

hot, 61

Raised brown bread, 36
Relish sauce, 129

Rice cakes, 12
Rice corn pone, 47
Rice croquettes, with fish
sauce, 131

a la Creole, 178

with tomato and cheese,

181
Rice and hominy spoon

bread, 27
Rice pudding, 84

cream, 82

frozen, 97
Rice steamed, 6
Rice waffles, 23
Rye drop cakes, 19

Sago pudding with jam,

Salad, army and navy,
214

cabbage and green pep-
per, 211

cheese and celery, 216

Coronado, 204

cottage cheese, 215

fruit, with dressing,
205

Fiji, 206

fish, 217

grapefruit and pine-
apple, 209

Independence, 213

pep, 215

potato, 210

San Diego, 213

Stars and Stripes, 212

223

INDEX

Salad, stuffed date, 207

stuffed egg, 217

stuffed pepper, 216

stuffed tomato, 210

summer, 212

tomato aspic, 208

Waldorf, 207
Salad dressing, cheese,
201

cooked, with egg, 200
without egg, 199

French, with oil, 201
without oil, 201

fruit, 205

mayonnaise, 197
cooked, 198

Thousand Island, 199
Salmon loaf, 129

jellied, 130
Sauce, brown, 178

caramel, 72

cheese, 176

chocolate, 96

cream, 170

egg, 135
fish, 132

fruit, 22
gunner, 175
horseradish, 190
lemon, 86
McAdoo, 173
nippy, 131
pepper, 172
relish, 129
Spanish, 143
tomato, 128

Scalloped codfish, 141
Scalloped corn, 166
Scalloped egg plant, 147
Scalloped oysters, 140
Scalloped potatoes, 162
Scalloped squash, 160
Scalloped tomatoes, 154
Scotch oat cookies, 55
Sirup, brown sugar, 73
Smothered tomatoes, 155
Soup, baked bean, 118

celery, 108

cheese, 118

clam bouillon, 117

clam chowder, 112

corn, 109

garden, in

lettuce, 103

noodle, 116

onion, 115

oyster bisque, 120

oyster stew, 114

peanut, 119

peapod, 104

potato, no

tomato, 114

vegetable chowder, 113
Southern corn bread, 38
Spanish mackerel, 141
Spanish omelet, 190
Spider corn cake, 43
Sponge cake, barley, 52

potato flour, 54
Spoon bread, made with

sour milk, 31
Spoon corn bread, 28

224

INDEX

Spoon corn puff, 30
Steamed date bread, 37
Steamed rice, 6
Steamed fish, with egg

sauce, 134
Strawberry ice cream,

97'
Stuffed peppers, with

brown sauce, 177
Swiss chard, with eggs,

159

Tapioca pudding, 84

apple, 67

barley, 66

date, 68

Indian, 67
Thin soups, 114
Thousand Island salad

dressing, 199
Tomato aspic, 208
Tomato croquettes, 186
Tomato sauce, 128
Tomato soup, 114
Tomatoes, with cheese,
154

Tomatoes, scalloped, 154
smothered, 155
suffragette, 191
Tuna loaf, with tomato

sauce, 127

Turnips and carrots, with
lemon butter
sauce, 156

Uses for left-over cereals,
ii

Vanilla ice cream, 92
Vegetable chowder, 113
Vegetable hash, 163
Vegetable souffle, 164
Vegetable soup, 103
Vegetables, 147

Waffles, potato, 23

rice, 23

Waldorf salad, 207
White corn meal with
dates, 7

Yellow sauce, 87

(i)

KEEP THIS BOOK CLEAN

DO NOT TURN DOWN THE LEAVES

If the book is injured, or if this slip is torn
or defaced, a fine will be required

form 041 a

I Hill mi Ittlmm Imt I minim H