NYPL RESEARCH LIBRARIES
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MICROFILMED!
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THE NEW YORK
PUBLIC LIBRARY
ASTOR, LENOX AND
TILDN FOUNDATIONS
J* L
I am very happy indeed, to endorse the " Win the War" Cook Book-
now being compiled by the St. Louis County Woman's Committee.
In addition to being a very great boon to the homemakers of this
generation, this book will be of great interest and value from a historical
viewpoint and as a souvenir of this period.
Yours cordially,
u .
Chairman Woman's Committee
Council of National Defense
Missouri Division
"WIN THE WAR"
COOK BOOK
Published by
ST. LOUIS COUNTY UNIT
Woman's Committee'
COUNCIL OF NATIONAL DEFENSE t
Missouri Division .
Sold for War Work or War Relit-t (>'
PRICE FIFTY CENTS
Compiled by
REAH JKAXXKTTE LYNCH, B. S.
I9I8-7
V
THE NEW YORK
PUBLIC LIBRARY
798753 A
The Mothers
of our Soldier and Sailor
Boys
G
O back to the simple life, be contented
with simple food, simple pleasures,
simple clothes. Work hard, pray hard,
play hard. Work, eat, recreate and
sleep. Do it all courageously.
We have a victory to win.
HOOVER
HER 1918 COOh BOOK
:V
' { """ ./
' *
Preface
The only principles of public conduct worthy a man or gentle-
man are to sacrifice ease, estate, health, applause and even life
to the sacred call of country. JAMES OTIS 1761
We here highly resolve that the dead shall not have died in
vain that this nation under God shall have a new birth free-
dom and that government of the people, by the people and for
the people shall not perish from the earth.
ABRAHAM LINCOLN, 1863.
We dedicate our lives and our fortunes, everything that we are,
and everything that we have. WOODROW WILSON, 1917.
The great light of liberty, justice and equality that burst upon
the world in 1776 is today threatened to be put out with a hand
of blood and iron.
Women of America, awake! We have a definite part to play
in this, the greatest tragedy in the world's history. We need
not form ourselves into BATTALIONS of death, but into BAT-
TALIONS of life. Save food and we save life!
We are unwilling to believe that the women of America are
slackers, in other words, traitors to our beloved country and its
beautiful emblem, within whose folds are wrapped all that makes
existence worth while. A woman, if there be such, who says, "I
will not use corn in place of wheat," who says, "I will not save
i. teaspoonful of sugar each day," who says, "I will eat beef,
mutton and pork daily," is as truly a traitor to her country as
was Benedict Arnold or Aaron Burr.
The object of this War Cook Book is to place within one cover
all that which has been printed in manifold forms of the best
thought of those capable of telling us how to use intelligently
the substitutes which our Government has asked us to use.
Ours is the splendid burden of feeding the world. It can be
done in but one way: The way of voluntary and larger resolu-
tion and action of the whole people in every shop and every
kitchen and at every table in the land.
8 "Win the War" Cook Book
The Woman's Committee Council of National Defense have pub-
lished this book with no other idea or purpose than to help our
fellow-women do the little part which old Uncle Sam has asked
us to do.
So let us substitute food value for food value.
We send our book forth with a prayer that it may play its
little part in bringing liberty, justice and peace not only to our
own country, but to the world.
ACKNOWLEDGMENTS
We have been greatly assisted in the compilation of this book
by the National and State Food Administration, to whom we ex-
tend our cordial thanks.
We are particularly indebted to the Domestic Science Instruc-
tors of the State University and of the Preparatory Schools of
the city -of St. Louis and St. Louis County, for their advice and
generous help.
For encouragement and material assistance, we are especially
grateful to Mr. T. B. Boyd and Mr. J. Hal Lynch.
Woman's Committee Council National Defense,
St. Louis County Unit.
ENDORSEMENTS
The United States Food Administration, in returning our manu-
script, writes:
We thank you for submitting the matter to us and regret the
delay in its return to you. May we take this opportunity also
of expressing our deep appreciation of your obviously sincere and
effective effort to aid the vital work of Food Conservation.
It is becoming increasingly evident day by day that food will
win the war, and it is largely through the work of women like
yourself and your associates that food will be effectively used to
sustain the health and efficiency of our allies and our own people.
U. S. Food Administration,
States Division Department.
Dr. Anna Howard Shaw, Chairman Woman's Committee Coun-
cil National Defense, says in her letter from Washington:
I think your plan a good one. It should be carried out without
Preface 9
delay because more and more we are going to be restricted as to
the quality and kinds of food we can use. The sooner we obtain
definite information with good recipes, the better it will be for
us all.
Mrs. George Gellhorn. Chairman Woman's Central Committee
on Food Conservation and State Chairman Woman's Committee,
says:
It is with the greatest interest that I have heard of your plan
for a conservation cook book. The ability with which your Com-
mittee is handling this matter justifies me in the belief that the
work will be a real contribution to food conservation in this state
and trust throughout the country. I congratulate you and assure
you every sort of co-operation in my power as State and City
Chairman of Foods and give you my hearty endorsement and con-
gratulations.
The Food Administration of St. Louis, in writing says:-
The Food Administration of St. Louis heartily endorse your
"Win the War" Cook Book. This should be a very valuable medium
for informing the housewife how she can demonstrate her patriot-
ism in her home.
F. B. Mumford, Federal Food Administrator for Missouri, writes
to the Chairman of the Committee:
This war will not be won by the last 500,000 fighting men but
by the last 500,000 bushels of wheat. We are under the impelling
necessity of conserving wheat, meat, fat and sugar.
Any educational movement which will result in saving any of
these vital war food products has the full endorsement of the
United States Food Administration. Enclosed I am sending you
some recipes which are authorized by the United States Food Ad-
ministration.
Mrs. Geo. A. Still, President of the Missouri Federation of
Woman's Clubs, says:
It gives me great pleasure to add my name to the distinguished
number of men and women who have endorsed the "Win the War"
Cook Book. I hope the book may have the sale it deserves.
10 "Win the War" Cook Book
ST. LOUIS COUNTY UNIT
Woman's Committee Council of National Defense
Mrs. J. Hal Lynch, Chairman Clayton, Mo.
Mrs. W. T. Donovan, Vice-Chairman Normandy, Mo.
Mrs. William H. Davies, Secretary. _ Clayton, Mo.
Mrs. R. E. Eggebrecht, Chairman of Finance Webster Groves
Mrs. Emil Laun, Chairman Courses Instruction- _Clayton, Mo.
Mrs. Walter M. Langtry, Chairman Red Cross Clayton, Mo.
Mrs. L. W. Lacy, Chairman Speakers Webster Groves
Miss Marion Griffin, Chairman of Child Welfare and
Maintenance of Existing Social Agencies- _St. Louis County
Town Chairmen (Executive Council)
Mrs. Robt. H. McMath__. Mrs. B. J. Buss_ ..Jennings
Webster Groves Mrs. R. J. Winters
Mrs. P. O. Bruno_ _Wellston Richmond Heights
Mrs. Warren McGinnis Mrs. H. Woerther
Wellston Baldwin and Manchester
Mrs. W. H. Allen_ Mrs. John Phelan -Allenton
University City Mrs. W. W. Henderson
Mrs. E. S. Sieber Kirkwood Bridgeton
Mrs. F. P. Knabb. -Valley Park Mrs. D. E. Horton_ -Bridgeton
Mrs. Marie Reine F. Penaloza_ Miss Ruth Nolte Black Jack
Ferguson Mrs. Lewis S. Doyle
Mrs. H. Von Schrink- Creve Coeur
Florissant Mrs. H. C. Harwood
Mrs. Chas. C. Craft- Des Peres
Florissant Mrs. H. G. Koerber
Mrs. Thomas F. Shields- Hampton Park
Eureka Mrs. Paul D. Walsh- -Overland
Mrs. Wm. D. Buchannan_ Miss Ida Post- __Pattonville
Pine Lawn Miss Cora Schall
Mrs. B. F. Tate- Rock Hill S. Dist.
Hancock S. Dist. Mrs. A. Blanner Shrewsbury
Mrs. Geo. Eades -Midland Mrs. F. J. Gould- __Vinita Park
Mrs. A. E. Wiedmer- Mrs. T. L. Fitzwilliams.
Maplewood Lincoln S. Dist.
Mrs. Wm. Davidson Miss Elsa Bruenjes Glendale
Normandy
Measurements 11
MEASUREMENTS
Level measurements make exact recipes possible because the
quantity measured is uniform, the same table may be used for
solids and liquids, and measures can be easily divided.
A spoonful is a spoon level full. Use a straight-edged knife
or the spatula to obtain a level surface. Half a spoonful is a
spoonful divided lengthwise. One-fourth of a spoonful is a half
spoonful divided crosswise, the division line a little nearer the
handle end of the bowl.
A cupful is a cup level full. Fill the cup and level the top
with a spatula knife.
Do not shake or press down dry material, as flour or sugar.
Measure flour after sifting once. To measue a fat, as butter,
by the cupful, pack solidly and level. To measure less than one-
half cupful, use a tablespoon. Pack solidly into the spoon and
level.
A speck is that which may be held on the tip of a vegetable knife.
TABLE OF EQUIVALENTS
3 tsp. 1 tbsp.
16 tbsp. 1 c.
2 c. 1 pt.
2 pts. 1 qt.
4 qts. 1 gal.
2 gal. 1 pk.
2 c. sugar __ 1 Ib.
4 c. flour 1 Ib.
2 c. solid fat 1 Ib.
1 pt. liquid 1 Ib.
1 tbsp. liquid % oz.
1 tbsp. butter % oz.
1 rounded tbsp. of flour l /2 oz.
3 c. corn meal 1 Ib.
IV 2 pt. corn meal 1 Ib.
1 solid pt. chopped meat__ 1 Ib.
1 rounded tbsp. flour % oz.
*10 eggs __ 1 Ib.
1 pt. gran. sugar_ 1 Ib.
1 pt. brown sugar _13 oz.
2 1 /6 c. powdered sugar 1 Ib.
Butter size of an egg_ oz.
Butter size of % egg_ 1 oz.
12 "Win the War" Cook Book
One medium-sized lemon contains from four to four and one-
half tablespoons of juice.
One medium-sized orange contains from five to eight table-
spoons of juice.
One egg contains about three tablespoons unbeaten yolk and
white.
When using oil to replace butter or lard use one-third less.
When using syrup to replace sugar subtract the liquid in the
syrup from the liquid in the recipe.
Approximately.
ABBREVIATIONS
c._ cupful
tbsp._ _tablespoonful
tsp _teaspoonful
spk __speck
lb._ .pound
qt _quart
pt pint
gal gallon
pk._ _peck
"A LESSON IN BUYING"
Yet another method of studying food value is to be found in a
consideration of weight; cost and measure. Such a common com-
modity as potatoes, of course, are always purchased by weight,
but it is very important to realize that there are 15 pounds of
potatoes in a peck and that these 15 pounds also represent about
50 medium-sized potatoes. In other v/ords, if the housekeeper
buys a pound of potatoes she will get three medium-sized pota-
toes, and a little one thrown in for full weight. A pound of
prunes may be ordered without any special interest by the
woman buyer, and she may get either large or small prunes, de-
pending upon the grocer's wishes, while a wise buyer would
stipulate the size wanted because she would know that in a pound
of small prunes she would get about 40 prunes, while if they were
large there would be about 28. .
The following table shows the relation of weight and measure
and also brings about the difference in the weight of contents
of the cans of different sizes. In the case of canned pork and beans,
the No. 1 can, cost 15 cents, weighs 11 ounces, while the No. 2
Lesson in Buying 13
can, cost 20 cents, weighs 21 ounces. In the latter can, the cost
of the additional 10 ounces is 5 cents. If the housekeeper used
condensed milk in quantity it is better for her to buy the 16
ounce can, as the cost per ounce is much less than if she purchases
the 6 ounce can. Of course, it may be better economy for the
woman to buy the No. 2 can of vegetables, but this is true only
when the No. 2 can gives her exactly enough for one meal for her
family. If there is a serving left over, it is evidently wiser for
her to buy the No. 3 can, because then she has enough for two
meals and with different methods of preparation, will run no risk
of monotony.
It seems clear, then, that several elements enter into intelli-
gent buying of food. One who enlists in that service ought to
have a clear conception of the relation of these units of weights,
cost and measures.
TABLE OF WEIGHTS AND MEASURES
Material. Weight. Measure.
Apricots 1 lb. 75 pieces
Bananas 1 lb. 3 large
Beans, Navy 1 lb. 2}/3 cups
Beans, canned:
String, No. 2 1 lb. 2 oz 1% cups, drained
Lima, No. 2 1 lb. 4 oz l 2 / 3 cups, drained
Bread:
Graham 12 oz._ -14% in. slices
Rye, Ward's 1 lb 21 V 2 in. slices
White, Ward's 1 lb. 2 oz 16% in. slices
Whole wheat, Ward's 1 lb. 4 oz 15% in. slices
Butter 1 lb. . __48 squares
Milk, condensed 6 oz._ % cup
16 oz.__ 17/9 cups
Molasses, No. 2%_ 2 Ibs. 6 ozs._ 2% cups
Pineapple:
No. 1 flat 9 oz 5 slices
No. 2 tall 1 lb. 3 oz 10 slices
Prunes :
Small 1 lb. _40 prunes
Large 1 lb. 28-30 prunes
Tapioca:
Instant 10 oz 13/7 cups
Minute 10 oz._ 13/7 cups
Pearl 1 lb 21/7 cups
1 ounce of sugar measures '2 level tablespoons.
l /3 ounce of butter measures 2 level tablespoons.
2 ounces of flour measures % cup.
U. S. Food Administration.
14 "Win the War" Cook Book
MEAL PLANS
Study your meals. Plan them for at least three days in ad-
vance. This helps you to buy to better advantage, gives variety
in material and preparation.
Ask yourself the following questions about your meal:
Does this plan mean
1. The use of home-grown products and thus allow the rail-
roads to be hauling supplies for the army instead of food for
my family?
2. The exchange of milk, cheese, eggs, fish, game and partial
exchange of beans, nuts and peas for beef, mutton, pork? Beans,
nuts and peas are not meat substitutes, but meat savers. Soy
bean is an exception.
3. The use of barley, buckwheat, corn, oats, potatoes and rye
instead of wheat?
4. Plenty of whole milk for the children and, if possible, for
adults ?
5. Twelve ounces of fat per adult per week and six ounces
per child per week?
6. The substitution of honey, molasses, corn syrup or other
syrup for sugar, so as to reduce the amount of sugar used to
three pounds or less per person per month?
7. Meals adapted to the season and pocketbook?
U. S. Food Administration. '
FOLLOW THESE DIRECTIONS
The Food Administration asks everyone to maintain rigidly a
minimum of at least:
ONE WHEATLESS day each week and one WHEATLESS
MEAL each day; the wheatless day to be Wednesday. By wheat-
less we mean eat no wheat products.
ONE MEATLESS day each week which shall be Tuesday, and
one MEATLESS MEAL each day. By meatless we mean to eat
no red meat beef, pork, mutton, veal, lamb; no preserved meat
beef, bacon, ham, or lard.
SUGAR You can materially reduce sugar by reducing the use
of candy and sweet drinks. We will make every endeavor to see
that the country is provided with a supply of household sugar on
the basis of three pounds of sugar for each person per month.
Do not consume more. U. S. Food Administration.
Food Groups 15
CALENDAR OF PATRIOTIC SERVICE
SUNDAY One wheatless meal, one meatless meal.
MONDAY--Wheatless day, one meatless meal.
TUE-SDAY Meatless day, porkless day, one wheatless meal.
WEDNESDAY Wheatless day, one meatless meal.
THURSDAY One meatless meal, one wheatless meal.
FRIDAY One meatless meal, one wheatless meal.
SATURDAY Porkless day, one wheatless meal, one meatless
meal.
EVERY DAY Save wheat, meat, fats, sugar to create pro-
vision for our armies and the allies.
Temporarily to save wheat, Food Administration asks you to
observe beefless and porkless Tuesday, but not meatless meals
and porkless Saturday.
STUDY THESE FIVE FOOD GROUPS
(Sources.)
1. Carbohydrates:
Commercial and metabolised products.
Sugars :
Glucose, Dextrose Grapes, sweet corn, onions.
Fructose, Fruit sugar Fruits, honey, hydrolysis of su-
crose.
Sucrose, Cane sugar Fruits, sugar beet, sugar cane,
sorghum canes, palm sugar, sugar maple, pineapples,
carrots.
Lactose, Milk sugar Milk of all mammals.
Maltose, Malt sugar By diastatic action on germinating
seeds, malt and malt products.
Starches:
Starch Grains, roots, tubers, bulbs, stems, leaves.
Dextrin Brown flour By heating flour.
2. Proteins:
Meats. Milk.
Fish. Cheese.
Poultry. Beans.
Game. Peas.
Rabbits. Cereals.
Eggs. Nuts.
3. Fats:
Commercial products. Vegetable fats:
Animal fats: Troco.
Butter. Crisco.
Lard. Vegetable oil:
Part animal fat: Cottonseed oil.
'Win the War" Cook Book
Oleomargarine.
Corn oil.
Cottolene. Olive oil.
Snow Drift. Peanut oil.
4. Mineral (chiefly in vegetables, fruits, milk, eggs):
Salts :
Calcium. Iron. Sodium. Sulphur.
Phosphorous. Potassium. Chlorine. Magnesium.
5. Water.
6. Vitamines:
Fat soluble.
COMPOSITION OF
Barley: Protein.
Pealed barley 8.5
Barley, entire grain 10.5
Patent barley flour 8.0
Buckwheat:
Entire grain 10.7
Flour 8.7
Maize (Indian Corn):
Whole 10.0
Corn meal (old process)- 9.0
Corn meal (new process)- 7.8
Hominy 8.3
Oats:
Oatmeal 16.1
Rolled oats 16.7
Rice:
Cured rice 8.02
Polished rice 7.18
Rye:
Flour 6.8
Meal 13.6
Wheat:
Whole wheat flour_ 12.26
Graham flour _. -13.3
Shorts 12.65
Bran -14.02
CEREALS.
Fats. Carbo.
1.1 77.8
2.2 72.8
1.7 79.35
Water so^ble.
Ash. Water.
1.3 11.3
2.6 11.9
0.65 10.3
2.0
1.6
4.3
4.3
1.3
0.6
7.2
7.3
1.96
0.26
0.9
2.0
2.24
2.2
2.44
4.39
62.8
76.2
71.8
72.5
78.5
79.0
67.5
66.2
76.05
79.36
78.7
71.5
73.67
71.4
74.58
65.54
1.8
1.0
1.5
1.3
0.6
1.9
2.1
1.15
0.46
0.7
1.5
12.3
11.9
10.7
11.6
12.0
11.8
7.3
7.7
11.88
12.34
12.9
11.4
1.02 10.81
1.8 11.31
1.72 8.61
6.06 9.99
Sherman.
Note: Use whole wheat flour instead of white flour because it
has more food value, and helps in the conservation value of the
whole grain.
Use graham flour with white flour to restore food value to
white flour.
However, the use of whole wheat and graham flours is not re-
garded as saving wheat.
Note: The changes which take place in the foodstuffs after
they have been absorbed from the digestive tract are included
under the general term "metabolism."
Wheat Substitutes
Housekeepers are asking why they are requested to substitute
corn for wheat flour. Because of the countries allied with us
only Italy raises corn and is accustomed to its use. War time
is not a good time to try to introduce a new product. Besides,
there is practically no corn-milling machinery in Europe except
in Italy, and corn meal can not be shipped in large quantities
owing to the fact that it spoils readily. The whole problem can
be met if our loyal housewives will substitute one pound of corn
or other cereal flour per week per person. We all like corn; a
very trifling change in our diet will release for our Allies mil-
lions of bushels of wheat.
HERBERT HOOVER.
Note: Subject to change, just now we are required to buy with
every pound of flour one pound of other cereal.
Modify Your Own Recipes
If you have good recipes for bread of any kind make them con-
form to food conservation by omitting sugar (using substitutes)
and animal fats (using vegetable fats) and by using one-fourth
wheat substitute.
Try for yourself with your own recipe.
Many people think milk is necessary for good bread, but it is
not, although it, of course, adds to the food value, and is there-
fore advisable when it can be afforded. Water, milk 'and water,
whey, potato water or rise water may be used for the liquid.
Use white potatoes, sweet potatoes, rice, squash and pumpkin
as substitutes for the wheat flour.
Those who can save more than the one-fourth will help make up
for those who cannot, or are not willing to do their share.
A fair bread can be rmde on a 50-50 basis.
YEAST BREAD
You must know that in using substitutes in the making of War
Bread that about two-thirds of the mixture should be wheat or
rye flour. These are the only two of the cereals which contain
gluten, which is a protein substance, which gives strength to the
18 "Win the War" Cook Book
dough, and holds the expansion made by the use of leavening.
The gluten which is in the dough retards the escape of the
carbon dioxide and the tension of the warm gas, produced by
the action of the yeast, expands the cells; then the dough is puffed
up and becomes light and spongy.
In the raising of bread, the conditions should be favorable,
first, for the breaking of starch by the diastase into a variety of
sugar, and second, by the action of the yeast, a part of the sugar
is changed into carbon dioxide and alcohol.
In the manipulation of the dough, extreme cleanliness is neces-
sary. The dough should be a smooth, uniform, well aerated mix-
ture, which may be obtained by thorough beating, light, firm
kneading. It should be kept at the temperature most favorable
to the growth of the yeast plant (77-95 F.; 25-35 C.) until the
gas produced by the yeast in growth has leavened the mixture
double its bulk. Kneading down occasionally will, by stretching
the gluten, increase the feathery appearance of the crumb.
It is then molded into loaves to fit an individual loaf tin
(9 1 /^x4 1 /^x3 1 /^) and carefully pressed into the corners of the tin
to assure straight edges. The loaves are set in a warm place
till the expansion of the gas has raised them double their bulk,
and then baked in an oven heated to the temperature of 350-570 F.
The oven should not be too hot at first until the crust is set,
which should take the first 15 minutes. During this time the
heat should be gradually diminished to prevent too thick and
too brown a crust before baking is accomplished. This will take
50 to 60 minutes to cook the starch and destroy the yeast in the
center of the loaf.
On taking from the oven, the bread should be cooled in cur-
rents of air and then put away, without wrapping, in a closed tin
or earthen jar.
BARLEY BREAD
1 cup liquid, */ 3 to & cake yeast softened in
1 tsp. salt, !/4 cup lukewarm water,
2 l / 3 cups white flour, l l / 6 cups barley flour.
Long Process Scald the liquid, cool to lukewarm,. add the salt,
the softened yeast and half the flour. Beat thoroughly, cover and
let rise until very light. Then add the remainder of the flour.
Knead, cover and let rise again until double in bulk. Shape
into a loaf, cover and let rise again until double in bulk. Bake.
Wheat Substitutes 19
Short Process Follow the directions as given above, but add
all the flour at once.
U. S. Food Administration.
BUCKWHEAT BREAD
IVz cups milk, 1 tsp. salt,
74 cup molasses, tbsp. fat,
2 l /2 cups buckwheat flour, 72 yeast cake,
172 cups white flour, y 2 cup lukewarm water.
Add yeast to lukewarm water. Scald milk and put in mixing
bowl with fat and salt. When lukewarm add molasses and yeast.
Knead in the flour slowly and let rise until it doubles in bulk.
Beat it. down and put in greased pan. Let rise until almost double
in bulk, bake one hour in a moderate oven.
Jennie W. Gilmore,
Domestic Science Instructor, McKinley High School.
BRAN BREAD
4 cups bran, 1 7 2 tsp. salt,
2 cups wheat flour, 3 tbsp. fat,
72 cup molasses, 7 yeast cake,
2 cups milk or water, ^4 cup lukewarm water.
Prepare and bake as any light bread.
Jennie W. Gilmore,
Domestic Science Instructor, McKinley High School.
COTTONSEED MEAL BREAD
2 cups milk or water, 1 7 tsp. salt,
2 cups cottonseed meal, 2 tbsp. fat,
4 cups flour, 2 tbsp. sugar,
V2 yeast cake, 74 cup lukewarm water.
Prepare and bake as shorts bread.
Jennie W. Gilmore,
Domestic Science Instructor, McKinley High School.
CORN MEAL YEAST BREAD
l x /2 cups liquid, 2 72 cups flour,
y& to 7 4 yeast cake, % cup corn meal, white or yel-
172 tsp. salt, low.
More if needed.
Note: One-fourth cup of liquid yeast may be used in place of
the V4 yeast cake, and 7 4 cup of liquid when making bread by
the short process. For the long process sponge method, %
cake of compressed yeast or 2 tbsp. of liquid yeast is sufficient.
For the short process use more yeast.
20 "Win the War" Cook Book
Long Process 1. Soften the yeast in V 2 cup of lukewarm water.
Add % cup of white flour. Beat thoroughly, cover, and if the
sponge is to stand over night, let rise at room temperature (about
65 to 70 F.) and at 80 r F., if the time is to be shortened. When
this sponge is so light that the slightest touch causes it to fall
it is ready for the addition of the ingredients.
2. Stir the corn meal into the remaining cup of salted water
and heat to the boiling point over the direct flame. Cook 20
minutes in a double boiler or over hot water. Cool until it feels
warm to the hand (about 90 to 95 F.).
3. Beat the cooked corn meal into the light sponge pre-
pared as directed above. Add gradually sufficient flour t6 make
a dough somewhat stiffer than for ordinary bread. It is impos-
sible to give the quantity of flour exact because different sam-
ples of flour may not absorb the same amounts of liquid. Knead
a few minutes until the dough is smooth and elastic.
Continue according to general directions for making yeast bread.
Short Process Cook the corn meal in 1% cups of liquid, cool to
about 90 F., add the yeast softened in the remaining *4 cup of
liquid (or the liquid yeast) and flour to make a stiff dough. Pro-
ceed from this point as directed above.
U. S. Food Administration.
(The long process usually produces better results in this bread.)
GRAHAM BREAD
1 cup boiling water, 1 Vz tsp. salt,
1 cup milk, % yeast cake,
x /4 cup molasses, % cup lukewarm water,
% cup graham flour., 5/3 white flour.
Prepare and bake as entire wheat bread.
Jennie W. Gilmore,
Domestic Science Instructor, McKinley High School.
DATE BREAD
2 cups warm corn meal mush, 2 tbsp. fat,
*4 cup brown sugar, 1 tsp. salt,
% cup lukewarm water, Vz yeast cake.
1 cup dates, stoned and cut,
Mix mush, sugar, salt and fat, add yeast mixed in lukewarm
water and flour to knead, cover and let rise till double in bulk,
Wheat Substitutes 21
while kneading add dates. Shape, let rise in pan and bake in a
moderate oven.
Jennie W. Gilmore,
Domestic Science Instructor, McKinley High School.
HOMINY BREAD
1 cup warm cooked hominy, % tbsp. sugar,
^4 cup fat, 1 tsp. salt,
1 cup scalded milk, V z cake yeast,
Flour to make dough, a /4 cup lukewarm water.
Scald milk, rdd sugar and fat, when lukewarm add dissolved
yeast cake and flour enough to make a sponge. When light add
hominy and salt, also enough flour to make soft dough, knead well.
When light shape into loaves and let rise twice its size. Bake in
hot oven. , ;j TO]
-*. 1-uilO
Miss J. Crowder,
Domestic Science Instructor Central High School.
NUT BREAD
1 tsp. shortening, 1 yeast cake,
2 tsp. molasses, V z cup white flour,
l /2 tsp. salt, 2% cups whole wheat flour,
1 cup milk or water, or % 1 cup chopped nuts.
of each,
Same as for white bread. When mixture has risen first time
add the nuts before the rest of the flour.
Miss Ella D. Rode,
Domestic Science Instructor Patrick Henry School.
PEANUT BREAD
1 cup lukewarm liquid, 1 or 2 tbsp. syrup,
1 tsp. salt, Vs to % cake yeast softened in
3 cups flour (more if desired), ^ cup lukewarm water.
1 cup peanut meal or flour,
Long Process Follow the directions given for the long process
under Corn Meal Bread, making the sponge with part of the
liquid and flour, salt and yeast. When light add the rest of the
liquid, the syrup, the peanut meal and the remainder of the
flour. Knead until smooth and elastic, adding more flour if neces-
sary to secure the proper consistency. Cover and let rise until
double in bulk. Shape into a loaf, cover and let rise 2~y 2 times
the original bulk, and bake.
22 "Win the War" Cook Book
Short Process Dissolve the salt and syrup in the cup of luke-
warm liquid, add to the softened yeast and add all to the mix-
ture of the flour and peanut meal. Knead until smooth and
elastic. From this point follow the directions as given for long
process.
Peanut meal may be prepared by shelling roasted peanuts, re-
moving red skin and crushing the nuts with a rolling pin.
U. S. Food Administration.
POTATO BREAD
114 cups mashed potatoes % to a /4 yeast cake softened in
(packed solid), 2 tbsp. lukewarm, water.
1% tsp. salt, 2% cups flour (more or less flourmay be needed),
Note: Mashed sweet potato or cooked cereal or squash may bs
used in the same way as the Irish potato. In using any sub-
stitute which has a marked flavor it is better to try the bread
first with less than 1 1 A cups and add more liquid. Squash rolls
are very good.
Long Process Cool the mashed potatoes to lukewarm, add the
salt and the yeast softened in the warm water and about J 4 cup
of flour. Mix well, cover and let rise until very light. To the
well-risen sponge, add the remaining flour, kneading thoroughly.
The dough should be very stiff, as it softens considerably in ris-
ing. Cover and let rise until double in bulk. Shape into a loaf,
cover, let rise again until it has increased 2 1 / times in bulk, and
bake.
Short Process Follow the directions as given above, but add
all the flour at once. The dough in this case is so stiff that it
is difficult to work in all the flour. U. S. Food Administration.
OATMEAL BREAD
3 cups hot oatmeal mush, 1 yeast cake,
3 tbsp. Crisco, y 2 cup lukewarm water,
2 tsp. salt, 7 cups whole wheat flour,
% cup molasses, 1 cup corn meal.
Mix the Crisco, salt, molasses and mush; when cooled to luke-
warm add the yeast dissolved in the water. Add the corn meal
and one-half of the flour, beat thoroughly, cover and set to raise
until double its bulk; add balance of flour, knead until elastic.
Place in greased pans, let rise until double its bulk. Bake in
moderate oven 50 to 60 minutes. Miss Mary Nicholson.
Wheat Substitutes 23
ROLLED OATS AND ENTIRE WHEAT FLOUR BREAD
2V 2 cups boiling- water, 2 yeast cake,
Vz cup molasses, J /4 cup lukewarm water,
1 tsp. salt, 2 cups rolled oats.
1 tbsp. fat,
Whole wheat flour to make a soft dough; add boiling water
to oats, let stand one hour; add molasses, salt, fat, yeast and
flour, beat thoroughly; let rise to double its bulk again, beat
well, turn into greased pans, let rise again, and bake.
Jennie W. Gilmore,
Domestic Science Instructor McKinley High School.
SHORTS BREAD
2 cups milk or water, 2 tbsp. fat,
1 cup shorts, 2 tbsp. sugar,
2 cups flour, l /2 yeast cake,
z tsp. salt, i/4 cup lukewarm water.
Make a sponge, using flour; when this is light add shorts.
SQUASH BREAD
1 cup steamed squash, 1 cup scalded milk,
J /4 cup brown sugar or 1 A cup fat,
molasses, % yeast cake,
1 tsp. salt, y cup lukewarm water.
Flour to knead,
Scald milk, add fat and sugar or molasses; when lukewarm add
dissolved yeast cake and enough flour to make a sponge. When
light add salt and squash and enough flour to knead, let rise,
shape into loaves and when twice the size bake in hot oven.
Miss J. Crowder,
Domestic Science Instructor Central High School.
YEAST
Because of the high price of yeast it may be economical when
bread is made frequently and in large quantities to prepare yeast.
In making the bread the amount of yeast used, of whatever
kind, will depend upon the time in which the process is to be
carried through.
LIQUID YEAST
4 medium-sized potatoes, 1 cake dry yeast softened in
1 qt. hot water, \i cup warm water, or 1 cake
1 tsp. salt, of compressed yeast,
14 cup sugar.
24 "Win the War" Cook Book
Wash, pare and cook the potatoes in the water, drain, mash,
and return to the water, -make up to one quart. Add the sugar
and salt and allow the mixture to cool. When lukewarm add the
yeast. Keep at room temperature (65 to 70 F.) for 24 hours
before using. If kept for a longer time it should be poured into
a sterilized jar and put in a dark, cool place.
BREAD TESTS
(1) Will your dough stick to the board without the use of
flour?
If it does, then more flour must be kneaded into the dough
to make it the right consistency.
(2) Does your dough have blisters on the surface?
If so, you have kneaded it enough.
(3) Cut the dough to see if the air is evenly distributed
throughout the mass.
If it is not, continue the kneading.
(4) Knead for about 15 to 20 minutes the first kneading. The
last kneading must be of short duration, otherwise you will drive
off the gas formed in the raising of the dough.
HOW TO CONSERVE WHEAT
Cut the loaf on the table, and only as required.
Do not have stale bread.
If any breads, muffins, gems are left from meals, toast and
use with creamed fish or left over bits of meat, fish or vegetable.
If there are bits of bread left, dry and grind, put in cheese
cloth bag, using the crumbs in scalloped dishes, croquettes and
as substitute for wheat flour in breads and puddings.
Do not use crackers made from wheat (or graham) flour.
Do not use breakfast cereals made from wheat.
If you use macaroni, spaghetti, any Italian paste or noodles,
remember that it is made of wheat and do not serve bread at
the same meal.
Use corn starch or rice flour for thickening sauces and gravies
and in puddings (use half as much as you would of flour).
Remember bread made of mixed flours is better body build-
ing material than that made from one grain alone.
"Have at least one wheatless meal a day. Use corn, oats,
barley, or mixed cereal rolls, muffins and breads in place of
Wheat Substitutes 25
white bread certainly for one meal and, if possible, for two. Eat
less cake and pastry. As to white b^ead, if you must buy from a
baker, order it a day in advance; then he will not bake beyond
his needs. Use stale bread for toast and cooking."
Substitute potatoes when they are plentiful for all bread in
two meals a day.
U. S. Food Administration.
A COMPARISON OF BATTERS AND DOUGHS
Kind. Proportion. Appearance. Use.
Pour batter 1 flour to 1 Thin pastry Griddle cakes,
water waffles.
Drop batter 2 flour to 1 Thicker Gems, muffins.
water
Soft batter 3 flour to 1 Soft sticky Cakes, biscuit,
water mass doughnuts,.^
Stiff batter 4 flour to 1 Not sticky Breads
water
CHIEF PROTEINS OF WHITE FLOUR
Gliaden: gives elasticity to the dough.
Gluten: gives strength to hold up the expansion made by the
use of leavenings.
QUICK BREADS AS WHEAT SAVERS
Many processes have been devised for making dough light
without the use of yeast; the object of these is to shorten time
and labor.
PROCESS OF LEAVENING
1. By air expansion with heat and jnoisture.
Ex. Eggs beaten to a froth.
2. By steam expansion of dough by application of. sudden heat
in oven.
Ex. Popovers.
3. By chemical reaction (formation of carbon dioxide gas).
1 Soda (alkali) and molasses (acid).
2 Soda (alkali) and sour milk (lactic acid).
3 Soda (alkali) and cream of tartar (acid).
4. Commercial baking powder (three classes).
1 Cream of tartar powders or tartrate powders.
2 Phosphate powders.
3 Alum powders.
Note: The carbon dioxide gas which is formed in the above re-
actions expands with heat and moisture, making the bread light.
26 "Win the War" Cook Bcok
CORN MEAL BISCUITS
1V 2 cups flour, 3 tsp. baking powder,
Vz cup corn meal, V 2 tsp. soda,
Vz tsp. salt, tbsp. veg. fat.
% cup sour milk,
Mix and sift dry ingredients. Add the fat, mix thoroughly,
then add one-half the milk; then add more gradually to make a
soft dough, mixing with a knife; when smooth turn dough on to
a flour board; toss until coated with flour; roll out *4 inch thick
and cut out. Bake in hot oven 12 to 15 minutes.
Miss Winnetta H. Grady,
Domestic Science Instructor.
GRAHAM BISCUITS
1 cup white flour, 2 tbsp. sugar,
1 cup graham flour, 1 tsp. salt,
3 tsp. baking powder, ^ cup veg. fat.
2/3 cup milk,
Mix and sift all dry ingredients, cut in vegetable fat and
moisten dough evenly. Put dough on slightly floured board, pat
out Vz inch thick and cut with biscuit cutter. Bake in a hot oven.
Miss E. Rode,
Domestic Science Instructor, Patrick Henry School.
SHORTS BISCUITS
1 cup shorts, !/2 tsp. salt,
1 cup flour, 2 tbsp. shortening,
3 tsp. baking powder, about % cup milk.
Sift together dry ingredients, chop in shortening with a knife
until fine. Add milk gradually, mixing with a knife. Roll out
dough Vz inch thick and cut with a biscuit cutter. Handle dough
as little as possible. Bake in a hot oven about 15 minutes.
Hilda Z. Rollman,
Domestic Science Instructor, Cote Brilliante School.
MUFFINS
BUCKWHEAT MUFFINS
1 cup buckwheat, 1. % cups milk,
1 cup wheat flour, 1 egg,
4 tsp. baking powder, 1 tbsp. melted veg. fat,
% tsp. salt, 2 tbsp. molasses.
Wheat Substitutes 27
Sift together the dry ingredients. Combine the milk, beaten
egg, melted fat and molasses. Add the liquid to the dry in-
gredients. Mix well and bake one-half hour in a moderately hot
oven.
1 ^
Rye flour or 1 cup of barley and 1 cup of wheat may be used
in this recipe if the liquid is reduced to 1 or l 1 ^ cups. The buck-
wheat flour absorbs more liquid than other flours.
If you can get flour, barley flour, rye meal, peanut flour, soy
bean meal, a great variety of muffins can be made. Combinations
of one-third barley flour, one-third corn flour and one-third wheat
flour, or one-half rye meal, one-fourth corn meal and one-fourth
wheat flour have been found satisfactory.
U. S. Food Administration.
1. CORN MUFFINS
1 cup milk, iy 2 tbsp. veg. fat or oil,
1 cup corn meal, 1 tsp. salt,
1 egg, 2 tsp. baking powder.
Beat egg till light, add milk, then corn meal to which baking
powder and salt have been added. Melt fat and add to batter.
This should be a drop batter. Fill hot molds three-fourths full
and bake in a hot oven. Elizabeth Mount Walker,
Domestic Science Instructor, University City School.
2. CORN MUFFINS
2 cups corn meal, y tsp. soda,
1 cup hot water, 1 tsp. salt,
1 dessert spoon molasses, 1 tbsp. melted Troco (short-
2 tsp. baking powder, ening).
Pour hot water over corn meal to which has been added bak-
ing powder, soda and salt. Add molasses, melt Troco and whip
into the mixture and put in hot muffin rings. Mrs. Haydock.
GRAHAM AND CORN MEAL MUFFINS
1 cup graham flour, 3 tsp. baking powder,
1 cup meal, 1 tsp. salt,
1*4 cups milk, 1 tbsp. sugar,
1 egg, 1 tbsp. veg. fat.
Beat the eggs, add the milk, sugar, salt and fat. Add sifted
flour, corn meal and baking powder. Pour into greased pans,
bake in moderate oven 20 to 30 minutes.
Miss Mary Nicholson,
Domestic Science Instructor,
28 "Win the War" Cook Book
COOKED CEREAL MUFFINS (10-12 muffins)
l 1 /^ cups flour, 1 cup cooked rice,
4 tsp. baking powder, y 2 cup milk,
% tsp. salt, 1 egg,
1 tbsp. melted fat.
Sift together the dry ingredients. Add the milk, beaten egg
and melted fat to the cooked rice. Beat thoroughly. Finally add
the sifted dry ingredients. Mix well. Bake in greased muffin tins
about one-half hour in a moderately hot oven.
Other cooked cereals or mashed potatoes may be used in this
recipe. If the dough is too soft, add a little more flour, if too
thick, a little more liquid.
U. S. Food Administration.
SOUTHERN RICE BREAD
2 cups white corn meal, 2 tbsp. veg. oil,
3 eggs, V 2 tsp. salt,
1*4 pt. milk, tsp. baking powder.
1 cup cold boiled rice,
Beat the eggs until light without separating; add the milk,
meal, salt, rice and melted vegetable oil. Beat thoroughly for
two minutes, add the baking powder and mix again. Grease
three deep pie dishes, turn in the mixture, and bake in a hot
oven thirty minutes.
BARLEY AND WHOLE WHEAT MUFFINS
2 eggs, 2 cups whole wheat flour,
3 tbsp. sugar, 1 tsp. baking soda,
2 tbsp. olive oil, 1 tsp. salt,
1 qt. sour milk or buttermilk, 2 tsp. baking powder.
2 cups barley meal,
Mix and beat well for five minutes. Bake in well greased muf-
fin tins for twenty minutes in a moderate oven.
BARLEY SCONES
1 cup barley meal, 2 tsp. baking powder,
1 cup whole wheat flour, % cup sour milk,
*4 tsp. salt, 2 tbsp. veg. oil.
% tsp. soda,
Mix and sift the dry ingredients. If coarse whole wheat flour
is used, do not sift it. Add sour milk and vegetable oil and blend
the mixture well. Turn that soft dough thus formed on to a
floured board, knead slightly, roll to one-half thickness, cut into
fancy shapes and bake in a hot oven.
Wheat Substitutes 29
BARLEY PONE
1 cup freshly cooked hominy \'->. tsp. salt,
grits, 1 cup barley meal,
2 cups milk, tsp. baking powder.
3 tbsp. butter,
Add to the cooked hominy grits the milk and butter. Cool and
add salt, barley meal and baking powder sifted together, then
the well beaten eggs. Pour into a round, shallow, buttered baking
dish and bake in a moderate oven forty-five minutes. Cut in
triangular pie-shape'd pieces and serve hot from the dish in which
it was baked.
CORN AS BREAD
Corn bread is especially good made with sour milk and soda;
but sweet milk and baking powder are satisfactory. Eggs im-
prove the flavor and add to the food value, but may be omitted
if too expensive.
CORN BREAD
(1.) (2.)
2 cups corn meal, 2 cups corn meal,
2 cups sweet milk (whole or 2 cups sour milk,
skim), 1 tsp. soda.
4 tsp. baking powder, 1 tbsp. sugar,
1 tbsp. sugar, 2 tbsp. fat,
2 tbsp. fat, 1 tsp. salt,
1 tsp. salt, 1 egg (may be omitted).
1 egg (may be omitted).
Mix dry ingredients. Add milk, well-beaten egg and melted
fat. Beat well. Bake in shallow pan for about 30 minutes.
CORN DODGERS
2 cups corn meal, 2 tsp. fat,
1 tsp. salt, 194 cups boiling water.
Pour the boiling water over the other materials. Beat well.
When cool form into thin cakes and bake Vz hour in a hot oven.
These crisp biscuits are good served hot with butter or gravy.
Eat them with your meat and vegetables.
U. S. Food Administration.
AN OLD SOUTHERN RECIPE
Here is an old-fashioned soft spoon bread that Southerners like.
With milk or syrup it makes a satisfying meal.
30 "Win the War" Cook Bonk
SPOON BREAD
2 cups water, 1 tbsp. fat,
1 cup milk (whole or skim), 2 eggs,
1 cup corn meal, 2 tsp. salt.
Mix water and corn meal and bring to the boiling point and
cook 5 minutes. Beat eggs well and add with other materials to
the mush. Beat well and bake in a well greased pan for 25 min-
utes in a hot oven. Serve from the same dish with a spoon.
Enough for six.
U. S. Food Administration.
STEAMED CORN BREAD
2 cups yellow corn meal, 2 tbsp. sugar (4 tbsp. mo-
1 cup flour, lasses),
1 tsp. salt, 1% tsp. soda,
Vz tsp. baking powder.
Sift these ingredients together and then add 2Vz cups sour
milk. Beat well, pour into a buttered mold with a tight fitting
cover and steam for two hours. Remove and brown in oven.
BANANA FLOUR BREAD
1 cup banana flour, Vz tsp. salt,
1 cup bread flour, 3 tbsp. sugar,
2 tsp. baking powder, 2 tbsp. veg. fat.
1 cup milk,
Mix the dry ingredients; cut in fat, then add milk, put into
greased loaf pan; bake in a moderate oven.
PEANUT AND RAISIN BREAD
1 qt. whole wheat flour, 1 tbsp. fat,
l /i cup sugar, 4 tsp. baking powder,
1 tsp. salt, 1 cup chopped peanuts,
1 cup milk, Vz cup chopped raisins.
Mix the dry ingredients, cut in fat, add nuts, raisins and milk.
Put into a greased loaf pan. Bake in a moderate oven.
PRUNE BROWN BREAD (Steamed)
1 cup corn meal, 1 tsp. soda,
1 tsp. salt, 1 cup sour milk,
2 cups whole wheat flour, 1 cup prunes chopped fine.
Vz cup molasses,
Mix dry ingredients, add molasses, milk and prunes. Fill greased
molds two-thirds full. Grease the cover and cover tightly. Steam
three hours.
Wheat Substitutes 31
OATMEAL MUFFINS
1V 2 cups milk, 1 tbsp. melted fat,
2 cups rolled oats, 1 cup flour,
1 egg, tsp. baking powder,
2 tbsp. molasses, % tsp. salt.
Pour hot milk over the oats and let soak about one-half hour.
Add the beaten egg, molasses and melted fat. Finally add dry
ingredients which have been sifted together. Bake in greased
muffin tins one-half hour in a moderately hot oven.
BOSTON BROWN BREAD
1 cup rye flour, 3 cups milk,
1 cup graham flour, % cup molasses,
1 cup corn meal, tsp. baking powder,
y 2 tsp. salt, 1 cup raisins if desired.
Sift the dry ingredients into the liquids, mix quickly, pour into
greased cups, cover the top and steam 2 to 3 hours.
Miss E. D. Rode,
Domestic Science Instructor, Patrick Henry School.
BAKED BROWN BREAD
*/ 3 cup corn meal, 1 cup sour milk,
2^ cups graham flour, 1 cup molasses,
1V 2 tsp. soda, 1 cup water.
1 tsp. salt,
Mix the dry ingredients; mix the wet ingredients; pour the wet
into the dry and beat well. Pour the batter into three oiled pound
baking powder cans; leave uncovered and bake in a slow oven
for 1% hours. It is well to use an asbestos mat under the cans
while baking so as to avoid burning the bread.
Miss Leigh Harris,
Domestic Science Instructor, Yeatman High School.
GRIDDLE CAKES
CORN MEAL GRIDDLE CAKES
2 cups corn meal, 1 egg,
1V 2 cups milk or water, 3 tsp. baking powder,
1 tbsp. fat,
Miss Alice Waugh,
Domestic Science Instructor Ritenour School.
32 "Win the War" Cook Book
GRIDDLE CAKES
1 cup milk, MJ cup flour,
1 egg, % tsp. salt,
I tbsp. melted fat, 4 tbsp. baking powder.
l 1 /^ cups cooked oatmeal,
Combine the milk, beaten egg and melted fat. Beat this into
the cooked oatmeal. Add the flour, salt and baking powder which
have been sifted together. Bake on a hot greased griddle.
Other cooked cereals, mashed Irish potatoes, sweet potatoes,
etc., may be used in the place of the oatmeal. When rice is used,
1 i cup mere flour is necessary.
Griddle cakes may also be made by using one-half or more of
corn meal or buckwheat flour.
If desired, sour milk may be substituted in these recipes for the
sweet. In doing this the quantity must usually be increased a
little. Use MJ teaspoonful of soda for each cup of sour milk. For
each % teaspoonful of soda the quantity of baking powder can be
reduced by 2 teaspoonfuls.
U. S. Food Administration.
BATTER CAKES
1 cup corn meal, 2 tsp. baking powder,
1 cup bran, % tsp. soda,
1 cup hot water, 1 tsp. salt,
1 dessert sp. molasses, 1 tbsp. melted Troco.
Sift corn meal, baking powder, soda and salt, add bran, pour
over this the hot water. Add molasses and lastly the melted Troco
whipped in.
Mrs. Haydock.
Note: Use stale bread crumbs to replace part of flour in mak-
ing muffins, gems and griddle cakes, also in steamed puddings.
Steam a vegetable, cornbread, and rice in steamer at one
time to conserve fuel.
CEREALS
Corn meal, oatmeal, rice, hominy (grits). These are much
cheaper than the "ready-to-eat" breakfast foods. A "ready-to-
eat" breakfast food may cost 15 cents for a big package, but if
the package contains only one-quarter pound 60 cents a pound
for cereal! This is eight or ten times as expensive as corn meal
Wheat Substitutes
33
at 6 or 7 cents a pound. Look for the weights printed on the
package and get the most for your money.
Corn meal mush and oatmeal are good only when well cooked.
Many people use too little salt and don't cook them long enough.
All cereals should be cooked in a double boiler; one can be im-
provised by setting a pail or pan into a kettle of water. Cereals
for breakfast may be cooked the day before, but should not be
stirred while reheating. A tablespoonful or two of cold water on
top will prevent a hard skin from forming while standing. All
prepared cereals are better if cooked for a longer time than the
package directions indicate. It is hardly possible to cook any
grain too long. The fireless cooker is especially valuable for
cooking cereals, but a longer period of time must be allowed than
for cooking in a double boiler.
GENERAL DIRECTIONS
Kinds.
Quan. to 1 c. water.
Time of Cooking.
Whole or cracked
Flaked
Granular
x /4 cup
% cup
3 tbsp.
3-12 hrs., except rice
%-3 hrs.
1-4 hrs.
Use Vz teaspoonful of salt to each cup of water. Have water
boiling hot. Add cerea-l gradually. Let mixture cook directly
over the flame 5 minutes. Place over boiling water or in fireless
cooker to cook slowly for a long time, without stirring, and cov-
ered. Fruit may be cooked with the various cereals, raisins, figs
and dates being most acceptable. (Use water.) For hot weather,
cereals may be cooked the day before, molded and served cold.
Gruels are prepared from flaked or granular cereals, using l 1 /^
times the proportionate amount of water. Gruels after cooking
should be strained and reheated.
EXAMPLES OF CEREALS
Whole.
Flaked.
Granular.
Barley
Rice
Macaroni
Rolled oats
Vitos
Corn meal
34 "Win the War" Cook Book
CEREALS
Cereals act as fuel to let you do your work, much as the gaso-
line burning in an automobile engine makes the car go. This you
can think of as their chief business. And they are usually your
cheapest fuel. Besides they give your body some building ma-
terial.
U. S. Food Administration.
CORN MEAL AND MILK
Do you use corn meal mush for a breakfast food? It is both
cheap and good. Cooked in skim milk instead of water it is extra
fine and the food value of the dish is nearly doubled.
CORN MEAL MUSH
To cook corn meal mush for five people use l 1 /^ cups corn meal,
2 teaspoonfuls salt (level), 5 or 6 cups water. Bring salt water to
a boil. Stir in the corn meal slowly. Don't let it lump. Cook it
at least 30 minutes. It is better when cooked for three hours, or
over night. Use a double boiler or a fireless cooker.
CORN MEAL MUSH WITH CHEESE
Prepare the mush as in the foregoing recipe and pour into a
flat, wet pan to cool. When cold, turn out and cut in half-inch
slices with grated cheese and paprika and bake in a hot oven to a
delicate brown. This dish possesses all the supplies of a well-bal-
anced food. The meal supplies carbohydrates; the cheese, the
protein and some fat. It is a tempting dish, too, which cannot be
said of all wholesome foods.
Caroline B. King, G. H. K.
OATMEAL
For oatmeal use 2^ cups rolled oats, 2^ teaspoonfuls salt, 5 or
6 cups water. Bring the water to a boil, stir the rolled oats slowly
into the boiling water and cook for one hour, or over night. Eat
the cereal with milk or syrup or butter or butter substitutes.
TO BOIL HOMINY
Soak one cup of hominy in the evening, let it stand over night
then put on to boil with six cups boiling water, one teaspoonful
Wheat Substitutes 35
salt, and boil slowly all day, stirring occasionally, or put in top
of double boiler or fireless cooker. The best thing during the cold
weather is to always have a crock of cold boiled hominy on hand;
it keeps a week or more in cold place, and is a great help to the
housekeeper, taking the place of potatoes and bread, besides being
very wholesome. This serves five adults.
HOMINY CAKES
1 cup cracked corn or pearly 2 tsp. salt,
hominy, 3 tbsp. fat.
7 cups boiling water,
Boil the corn and water for % hour, add seasonings, place ves-
sel over water and cook from six to eight hours. Serve in place
of potatoes. For the second day put the left over cold hominy
through the meat grinder, add a beaten egg, a tablespoonful sugar
and % teaspoonful vanilla; make into cakes, flour and cook in a
frying pan until delicately browned on both sides. Serve these
cakes instead of potatoes.
Miss Mary Evans,
Domestic Science Instructor, Yeatman High School.
STEAMED RICE
Cook rice as any whole cereal. The time is 20 minutes, or until
kernels are soft. Uncover, that steam may escape. When rice is
steamed for a simple dessert use one-half the quantity of water.
Steam until rice has absorbed water, then add scalded milk for
remaining liquid.
BOILED RICE
Pick over and wash rice. Add gradually to a large quantity of
rapidly boiling salted water. Stir at first with a fork to prevent
any grain from sticking to the bottom of kettle. Let it boil rap-
idly 20 minutes, or until tender. Drain in strainer, pour over it
cold water, reheat in oven. Serve plain as a vegetable, or use for
croquettes, etc. One cupful of rice when cooked will measure
nearly 4 cups.
BOILED MACARONI
Break macaroni in two-inch pieces and cook as boiled rice.
36 "Win the War" Cook Book
SAUTED MUSH
Pack hot corn meal mush in wet molds. Cool, and cover to pre-
vent crust forming. Remove from mold, cut in ^-inch slices and
saute. If slices are dipped in flour or corn meal sauteing should
be made thicker, using 4 tablespoonfuls granular cereal to 1 cup
of water.
UNPOLISHED RICE
The hull which is removed in polishing rice is very rich in
mineral content. It is said that armies fed on polished rice without
this mineral being supplied by other foods, quickly contract scurvy,
while those fed on brown or unpolished rice do not have the dis-
ease. It seems that this most valuable part of the rice is being
sold as waste stock feed. If this can be bought at 2% cents or 3
cents per pound, it should be used in large quantities everywhere.
If this cannot be obtained, then every woman should ask her
grocer for brown or unpolished rice.
BARLEY MUSH.
% cup barley meat, % level tsp. salt.
2 cups boiling water,
Method: Add the barley meal to the boiling salted water, stir-
ring constantly. Cook over the fire for 5 minutes, then over hot
water for one hour. Serve with sugar and cream.
FRUITED CEREALS
Note: Oats are among the highest in caloric values of all the
cereals.
Figs and dates and raisins are conceded the highest in caloric
or food value of all the fruits.
The combination of these cereals and fruits therefore offers
more nutrition for the money expended than any other staple
food.
When cereal is about half cooked, add fruit whole or chopped.
Meat Savers
"Use more poultry, rabbits, and especially fish and sea food in
place of beef, mutton and pork." :
U. S. Food Administration.
Poultry: Fish:
Chicken Base
Turkey Bluefish
Game: Crab
Duck Cod
Goose Catfish
Squab Clams
Quail Haddock
Rabbits Halibut
Nuts : Herring
Almonds Lobster
Walnuts Mackerel
Pecans, etc. Oyster
Peanuts Shadroe
Beans Shrimp
Peas Smelt
Lentils Trout
Cheese: Tripe
Cottage cheese Tuna
Whole milk cheese Salmon
Milk: Cereals:
Whole milk Oatmeal
Skimmed milk Corn meal
Sour milk
Eggs
Note: Use beans, they have nearly the same food value as
meat if used with milk. Do not use either beef, mutton or pork
more than once daily, and then serve smaller portions. Use all
left-over meat cold or in made dishes. Use soup more freely.
Cereals contain much protein. A combination of cereals is better
than one alone. Milk is most important. Use much of it.
U. S. Food Administration.
Note: New kinds of fish, especially recommended by Bureau of
Fisheries: Bowfin, Burbot, Whiting, Sable fish, Eulachion.
38 "Win the War" Cook Book
WHY YOU SHOULD USE MEAT SUBSTITUTES
Meat is bound to be dear. It was scarce and high before the
war.
For years the number of people in this country has been in-
creasing faster than the number of meat animals. Much of the
open country out West where cattle used to range by hundreds of
thousands has been fenced into farms.
Then came anthrax, foot and mouth disease, hog cholera, one
plague after another.
Four years ago our government began a great campaign for
more livestock, just to feed us in peace times.
War doubles and trebles the demand for our meat. We must
provide meat for the boys in the trenches. We must stretch our
meat supply. We must Save Meat to Save Ourselves.
We can eat fish, it's as hearty as meat. Eat poultry, it does not
make army rations. Use milk, eggs and cheese, they are almost
the same as meat.
Peanut butter and vegetable oils are good fats. Dried beans,
peas and grains take the place of meat if milk is used with them,
or cheese or eggs or plenty of green vegetables.
One ounce of meat a day for every one in the country amounts
to the meat from 4,400,000 animals in a year. Save your ounce.
It's a little thing to do to save your country.
U. S. Food Administration.
THE EFFECT OF HEAT ON PROTEIN
Egg albumin or meat albumin serve as good examples to show
the effect of heat on protein. If heat is applied a gradual process
of hardening begins at the outer edge of the albumin, and con-
tinues toward the center in thin lines or fibrils until the transpar-
ent albumin becomes dense and leathery. This change is known
as coagulation, and is typical of the change in all protein foods
as the result of the application of heat. A few simple experi-
ments will show the eifect of the different temperatures on pro-
tein. At 134 degrees F. the fine fibrils of a semi-solid white sub-
stance appear in the liquid albumin. At 160 degrees P. it
Meat Savers 39
changes to a tender jelly-like substance. At 180 degrees F. it be-
comes dense and white. Boiling temperature changes it into a
tough, leathery substance. Therefore, the higher the temperature
the tougher and harder the protein; consequently all protein foods
are best if cooked at as low a temperature as will render them
palatable.
LEGUMES AS MEAT SUBSTITUTES
Dried peas and beans are rich in muscle making principle and
for this reason are often called the "poor man's beef," of very
poor quality, about 1 A as good in quality as animal protein, but be-
cause they are somewhat difficult of digestion, they should not re-
place animal protein altogether, but should be used with discre-
tion as meat substitutes. Soy beans are an exception to this. Cereal
protein is about two times as valuable for growth as beans. No
matter how dried legumes are to be cooked, they must first be
soaked over night in cold water, that they may absorb moisture to
replace that lost in evaporation; after soaking dried legumes may
be cooked in almost any of the ways which fresh ones are cooked.
It is then necessary to drain and wash them thoroughly, cooking
gently until tender in water containing a very little common bak-
ing soda. This tends to soften the water and hastens the cooking
process; it also aids in removing excess sulphur.
There is nothing in all cookery that needs more careful season-
ing than dried legumes; salt and pepper, lemon rind, nutmeg,
onion, celery salt, celery leaves, mustard in the right proportions
may be used. As these legumes are deficient in fats, they should
be combined with some fatty ingredients to preserve the balance
salt pork and beans.
SOY BEANS
Soy beans are excellent substitutes for meat. They contain al-
most twice as much protein as beefsteak, and more fat than any
other of the legumes except the peanut. The protein of the soy
bean is more nearly like animal protein in value than that of
other plant foods as far as is now known. The fat contains the
important growth-promoting fat soluble vitamine. The yellow or
green varieties are best for eating purposes, the darker varieties
having an unpleasant strong taste.
40 "Win the War" Cook Book
Green soy beans, when three-fourths grown, may be cooked and
seasoned like the lima bean; change the water once during the
Booking.
Dried soy beans should be soaked in 5 per cent salt water 12-16
hours. Drain, put on to cook in hot water and cook slowly until
tender (6-8 hours), changing the water often while cooking in
order to remove the strong flavor.
1 Ib. of meat costs $0.35, contains 224 calories.
1 Ib. soy beans costs $0.05, contains 1970 calories.
1 Ib. navy beans costs $0.20, contains 1605 calories.
t
SOY BEAN CROQUETTES
2 cups cooked soy beans 1 cup cooked rice,
(chopped), 1 tbsp. chopped pickle,
1 cup chopped onions, 1 beaten egg,
2 tbsp. oleo, Pepper.
Salt,
Combine as for soy bean loaf. Form into croquettes, roll in
egg and cracker crumbs, and fry in deep fat or bake in oven.
SCALLOPED SOY BEANS
Alternate layers of beans and white sauce. Cover with buttered
crumbs and grated cheese. Brown in oven.
BAKED SOY BEANS
2 cups soy beans, parboiled, Cayenne pepper,
l /3 cup molasses, Salt pork.
Place in baking dish parboiled soy beans, in the midst of which
is buried 2 pieces of salt pork one inch square, add molasses, salt,
cayenne and a little mustard and onion if desired. Bake with
cover until tender, then remove cover to brown.
SOY BEAN LOAF
2 cups cooked soy beans 1 tbsp. chopped pickle,
(chopped), 2 tbsp. oleo,
1 cup cooked rice, 1 beaten egg,
1 chopped onion, Salt, pepper.
Serve with tomato or brown sauce.
Put soy beans through a meat chopper, combine with other in-
gredients and form in a loaf. Brown in the oven.
Meat Savers 41
SOY BEAN SOUFFLE
1 cup soy beans, 1 cup milk,
2 tbsp. veg. oil, 1 tsp. salt,
4 tbsp. flour (rice flour if you y 3 tsp. pepper,
have it), 2 or 3 eggs.
Cook beans until tender (4 hours), drain and rub through
strainer. Heat oil, add flour and milk, boil 1 minute, add 2 cups
bean pulp, cool and add beaten egg yolks and seasoning. Beat
white of eggs until stiff and fold into bean mixture. Bake in but-
tered casserole in moderate oven 30 minutes.
SOY BEAN AND TOMATO STEW
2 tbsp. fat, l 1 /^ cups cooked tomatoes,
1 medium onion, 1 tbsp. flour,
1 small green sweet pepper, Salt,
2 cups cooked soy beans, Pepper.
Melt the fat in a frying pan and add the chopped onion and
pepper. When these are tender add the soy beans, stirring until
they are slightly browned in the fat. Add tomatoes and cook ten
minutes. Thicken with the flour mixed with a little water or
tomato juice.
Patriotic Food Show,
St. Louis, Mo.
JUNGLE STEW ( SOY BEANS)
1 qt. water, % lb. macaroni,
3 small onions 1 pt. tomatoes,
(chopped fine), tbsp. butter sub.,
can kidney or Salt, pepper.
1 cup soy beans (dry),
Fry onion in fat, add tomatoes and water, allow to come to boil-
ing point, add macaroni, cook twenty minutes. Add beans which
have been cooked. Let simmer, serve hot.
Oswego (Kansas) College.
BAKED BEANS (NAVY)
2 cups beans, y tsp. mustard,
2 tbsp. molasses or brown 1 tsp. salt,
sugar, 2 oz. salt pork or bacon.
Wash and soak beans over night, add a little baking soda and
42 "Win the War" Cook Book
cook until the skins easily slip from the bean (easily determining
by taking a bean on tip of spoon and blowing on it). Add the
seasoning and the pork which has been previously scraped and
scored (cut in strips just through rind). Cover and bake slowly
6-8 hours; uncover the last hour of the cooking so that the rind
of the meat may become brown and crisp. If less seasoning is
preferred the amount of molasses or sugar may be cut down.
BEAN TIMBALES
2 cups beans, 1 tbsp. catsup,
1 egg, Vs tsp. cayenne pepper,
YT, tsp. salt. Few drops of onion juice.
Put beans through a sieve, add seasoning, egg and catsup. Cook
in pan of hot water in a moderate oven. Serve with tomato
sauce.
Miss J. Crowder,
Domestic Science Instructor, Central High School.
PEANUT LOAF
2 cups bean pulp, 1 cup or more bread crumbs,
1 cup strained tomato, Season with minced celery, onion
2 eggs (beaten), and salt.
2 cups peanuts (chopped fine),
Mix in order named. Make into loaf, and bake in a moderate
oven until stiff enough to slice. Good hot or cold (8 servings).
Jesse Cline,
St. Joseph, Mo.
MOCK CHICKENS
2 cups beans, Vz tsp. sage,
l />, loaf bread, Salt, pepper.
14 cup fat, % cup hot water.
Wash beans, soak over night in cold water, drain and cook in
boiling water, simmer till tender, but not broken, drain and mash.
Make a stuffing of bread crumbs, melted fat, sage and seasoning.
Arrange in a baking dish, alternating mashed beans and dressing.
Cover with buttered crumbs and bake 20 minutes. Serve with
tomato sauce or white sauce flavored with parsley.
Anna Jensen,
Domestic Science Instructor, St. Joseph, Mo.
Meat Savers 43
HORTICULTURAL LOAF (BEAN LOAF)
Mix two cups of beans with three chopped pimentos, one cup
of bread crumbs cooked to a paste with half a cup of tomato
puree. Season with pepper, a teaspoonful of salt, grated lemon
rind, and a few drops of onion juice. Beat the yolks of two eggs
well, add to the mixture and fold in the stiffly beaten whites, pile
into a well-oiled bread tin, set in a moderate oven and cook until
firm. Serve with tomato sauce.
COWPEAS
In composition cowpeas are similar to navy beans, and the
uses and methods of preparation are much the same. Cowpeas
are low in fat, but when this is added in the process of cooking
they may well take the place of meat in the meal.
Cowpeas should be soaked in water several hours or over night.
Simmer until tender and season well. Pork fat or vegetable oils,
cheese, onion, green pepper, celery or tomatoes will combine well
as seasonings with cowpeas.
BOILED COWPEAS
Soak the cowpeas and cook half done. Add the pork, cut into
small squares. Cook until tender, allowing most of the water to
evaporate.
2 cups cowpeas, *4 pound salt pork or 3 tbsp.
drippings.
1. BAKED COWPEAS
Cover with water and bake slowly several hours.
1 qt. parboiled cowpeas, Salt,
*4 lb. salt pork. Pinch of cayenne pepper,
l /2 tsp. mustard, */j cup sorghum molasses.
2. BAKED COWPEAS
Bake as above, substituting for the molasses
1 onion, % cup vinegar,
2 cups tomato juice, 1 tbsp. sugar.
SCALLOPED COWPEAS
2 cups cooked cowpeas, 1 cup cheese sauce.
Place in baking dish alternating layers of peas and sauce.
Cover with buttered crumbs and brown in oven.
44 "Win the War" Cook Book
DRIED PEAS WITH RICE AND TOMATOES
\Vz cups rice, 1 tbsp. salt,
2 cups dried peas, V tsp. pepper,
6 onions, 2 cups tomatoes (fresh or
canned).
Soak peas over night in two quarts of water, cook until tender
in water in which they soak, add rice, onions, tomatoes and season-
ing and cook 20 minutes.
SAUCES
Especial attention must be given to the seasoning of dishes
which have as their foundation beans, rice, or other foods having
little flavor of their own.
Use peppers, onions, garlic, leek, celery, catsup, Worcestershire
sauce, etc., for increasing flavor. Bean and nut loaves should be
served with highly seasoned sauces.
ITALIAN TOMATO SAUCE
2 cups cooked tomatoes, tsp. salt,
Vz cup finely cut onion, Vz cup cut green peppers,
Vz cup grated or cut turnip, 4 tbsp. butter sub. or vegetable
yz cup grated or cut carrot, drippings,
? 2 tbsp. flour.
Cook vegetables (except tomatoes) in the fat until tender. Add
tomato and salt, cook 5 minutes. Put through strainer, return to
fire, add flour mixed with 2 tablespoonfuls cold water, boil 5 min-
utes.
PIMENTO SAUCE
Force canned pimento through a strainer. Add 2 cups of this
puree to 1 cup of white sauce.
BROWN NUT SAUCE
2 tbsp. drippings or 1^ cups meat or vegetable stock
vegetable oil, or milk,
2 tbsp. peanut butter, Vz tsp. salt,
3 l /2 tbsp. flour, Few grains pepper.
Brown the fat, add peanut butter and when well mixed add
flour and continue browning. Pour in the stock gradually, stir-
ring constantly. Bring to the boiling point and add salt and
pepper.
Meat Savers 45
TOMATO SAUCE
2 tbsp. veg. fat, 1 tsp. onion juice,
2 tbsp. flour or 1 tbsp. corn % tsp. salt,
starch, 1 spoonful of salt and pepper.
Vz pt. strained tomatoes,
Rub the vegetable fat and flour together; add the water and
onion juice; stir until boiling and add the salt and pepper.
U. S. Food Administration.
CAPER SAUCE
Make a plain white sauce, take from fire and add capers.
BROWNING OR KITCHEN BOUQUET
This can be purchased at any grocer's or may be made at home.
Put 1 cup of sugar in an iron frying pan over the fire, shake and
stir until it melts and turns a dark brown and smokes. Add 12
cups water, stir until boiling, add a chopped onion, six whole
cloves, 1 teaspoonful salt, saltspoonful black pepper and a dash
of Tabasco sauce. Simmer twenty miuutes, strain and bottle for
use. This will keep for months.
BROWN SAUCE
2 tbsp. vegetable fat, 1 tsp. Kitchen Bouquet or
2 tbsp. flour, Browning,
Vz pt. stock or water, Vz tsp. salt,
Saltspoonful black pepper.
Rub the vegetable fat and flour together, add the stock or water
and stir until boiling. Add the Kitchen Bouquet or Browning, salt
and pepper.
BROWN MUSHROOM SAUCE
1 forty cent can French 2 tbsp. flour,
mushrooms, 4 tbsp. butter,
2 cups of stock, Salt, pepper.
Melt the butter, add the flour and stir until a very dark brown,
then gradually add the stock; when this boils up, add the liquor
from the mushrooms. Season and simmer twenty minutes. Skim
off any fat that may rise to the top; add the mushrooms and sim-
mer 5 minutes longer. Too much cooking toughens the mush-
rooms. This sauce is to be served with any kind of roasted,
broiled or braised meats. It is especially nice with beef.
46 "Win the War" Cook Book
Nuts as Meat Substitutes
Nuts vary considerably in composition, some as chestnuts being
starchy, others as cocoanut and walnuts being especially rich in
fat, while many as almonds, Brazil nuts, butternuts and peanuts
are rich in protein and fat.
The protein of nuts as far as known at present has not the
value of animal protein. When used with some cheese, milk or
meat they make an excellent meat substitute. When used with-
out these they make good meat savers. With the constant ten-
dency toward higher cost of meat and the necessity of shipping
meat to our allies and our own soldiers (for they in their exposed
life need the blood producing elements of meat) and with the
growing knowledge of nut culture we may look for a much larger
use of nuts as "meat substitutes."
lOc spent for beefsteak will buy about 400 calories with almost
30 gms. protein.
lOc spent for peanuts would buy about 1800 calories with 90
gms. protein.
lOc spent for peanut butter would buy about 750 calories with
35 gms. of protein.
Thus nuts are plainly a more economical food from standpoint
of food value.
Sherman.
PEANUT CROQUETTES
1 cup mashed potatoes, Celery salt,
*4 cup ground peanuts, Paprika,
V 2 tsp. salt, 1 egg,
% tsp. butter sub., % tsp. chopped parsley.
Add seasoning, -butter and beaten egg to potatoes, also ground
peanuts. Shape, roll in crumbs, then egg and crumbs, fry in deep
fat. Serve with white sauce or tomato sauce.
Miss J. Crowder,
Domestic Science Instructor, Central High School.
BAKED OATMEAL AND NUTS
2 cups cooked oatmeal, 1 tsp. vinegar,
1 cup crushed peanuts, ~Vz tsp. pepper,
^ cup milk, 1% tsp. salt.
Mix together and bake in a greased pan 15 minutes. This is
Meat Savers 47
enough for five people. Instead of meat, cook this appetizing dish
for your family.
U. S. Food Administration.
BAKED RICE AND PEANUTS
2 cups cooked rice, % cup shelled peanuts,
1 cup white sauce.
Butter a casserole or baking pan. Place in a thin layer of
cooked rice, then some peanuts, and next, white sauce. Arrange
all ingredients in layers, having white sauce on top. Cover with
bread crumbs and place in a hot oven for 20 minutes, having
the top slightly browned.
Hilda Z. Rollman,
Domestic Science Instructor, Cote Brilliante School.
PEANUT ROAST
iy 2 cups shelled peanuts, 1 tsp. baking powder,
l 1 /^ cups dried bread crumbs, 1 egg,
Milk to moisten crumbs, Salt, pepper.
Cover bread crumbs with milk and soak until soft. Chop pea-
nuts fine, mix with baking powder, beat the egg. Mix thoroughly
all ingredients, turn into oiled baking pan. Bake 25 minutes in
moderate oven. Serve hot with tomato sauce.
SCALLOPED ONIONS AND PEANUTS
5 medium onions, 1 cup milk,
% cup peanuts, 1 tbsp. flour,
1 tbsp. fat, Salt.
4 cups bread crumbs,
Boil onions, drain and slice, melt fat, add flour, and cook 3 min-
utes. Add milk and cook till it thickens. Season with salt and
pepper. In a greased baking dish, alternate layers of bread
crumbs, onions, peanuts and cover with white sauce. Brown in a
hot oven. The top layer should be bread crumbs.
Anna Jensen,
Domestic Science Instructor, Central High School,
St. Joseph, Mo.
48 "Win the War" Cook Book
WALNUT ROAST
^3 cup cooked rice, 1 egg,
% cup bread crumbs, 1 small onion,
1 cup ground walnuts, % tsp. salt,
1 cup solid tomatoes, % tsp. pepper,
1 pt. mashed potatoes, Parsley.
Anna Jensen,
Domestic Science Instructor, Central High School,
St. Joseph, Mo.
NUT AND CHEESE LOAF (University of 111.)
1 cup grated cheese, 1 tsp. salt,
1 cup nuts, % tsp. pepper,
1 cup dry bread crumbs, tbsp. onion,
2 tbsp. water, 1 tbsp. oil.
Cook onion in cooking oil and water until tender. Strain into
mixture of cheese ground nuts and crumbs. Add seasoning.
Bake in a loaf until brown. Garnish with lemon points.
Patriotic Food Show,
St. Louis, Mo.
NUT SURPRISE
Parboil six medium onions in salt water. Hollow out centers of
onions, chop centers and mix with one cup of ground nuts % cup
bread crumbs and % cup standard cream sauce. Fill onions with
this mixture, cover with buttered bread crumbs and let brown in
oven.
Patriotic Food Show,
St. Louis, Mo.
Meat Savers 49
Cheese as a Meat Substitute
Cheese is one of the most valuable of meat substitutes. Whole
cheese contains about 25 per cent protein and cottage cheese
about 20 per cent. U. S. Food Administration urges the larger
manufacture and use of cottage cheese, utilizing the skim milk.
Cheese is a concentrated form of food. It is rich in both pro-
tein and fat. In combination with starchy food it may be used as
a substitute for meat. Experiments have proved that cheese does
not ordinarily cause indigestion and neither is it a frequent cause
of constipation.
A recent compilation describes no less than 350 varieties of
cheese.
Cheese is divided into two main types:
Hard Cheeses: Chedder, Edam, Emmental (or Swiss),
Parmesan and Roquefort.
Soft Cheeses: Brie, Camembert, Gorgonzola, Limberg,
Neufchatel and Stilton.
FOOD VALUE AS COMPARED TO MEAT
1 Ib. chedder cheese=2,079 calories
1 Ib. beef tenderloin=l,290 calories
1.24 oz. of beef=.77 oz. cheese=100 calories
3V2 to 5V2 oz. raw meat=usual serving.
COTTAGE CHEESE
Cottage cheese is one of the important meat substitutes, say
specialists of the U. S. Department of Agriculture. It contains a
larger percentage of protein than most meats and furnishes this
material at a lower cost. In every pound of cottage cheese there
is about one-fifth of a pound of protein, nearly all of which is
digestible. Meats, on the other hand, usually contain less pro-
tein and, besides, have a certain waste, such as bone and other
inedible material A pound of cottage cheese daily would supply
all the protein required by the ordinary adult engaged in a seden-
tary occupation.
50 "Win the War" Cook Book
CHEESE ON TOAST
1 tbsp. butter substitute, 1 cup milk,
IMs tbsp. flour, 3 A cup grated cheese,
1 tsp. salt, 1 egg.
% tsp. pepper,
Mix the dry ingredients. Melt butter and add dry ingredients.
Add milk gradually and stir well, cooking for five minutes. Add
cheese and cook until dissolved. Add to slightly beaten egg and
cook until egg begins to thicken. Serve on hot toast.
Hilda Rollman,
Domestic Science Instructor, Cote Brilliante School.
COTTAGE CHEESE ON TOAST
l l /2 cups cottage cheese, 4 tbsp. flour,
1 cup milk, 1 egg,
1 cup tomato juice, 1 tbsp. fat.
Make white sauce of flour, fat, milk and tomato, stir in cottage
cheese and beaten egg and serve on toast.
CHEESE FONDU
V/3 cups hot milk, iy 3 cups soft stale bread crumbs,
1 tsp. butter substitute, 4 eggs
l /3 lb. of grated cheese, % tsp. salt.
Mix the milk, bread crumbs, salt and cheese, add the yolks
thoroughly beaten; into this mixture cut and fold the whites
of eggs beaten until stiff. Pour into a buttered baking dish and
cook 30 minutes in moderate oven. Serve at once.
The protein value of this dish is equal to that of one and one-
eighth pounds of potato and beef; the calculated cost, 22 cents.
CHEESE CUSTARD
4 eggs, 2 cups milk,
y 2 tsp. salt, / cup grated cheese.
% tsp. pepper,
Beat eggs slightly, add seasoning, cheese and hot milk. Pour
into a buttered pudding dish or custard cups and set in a pan
of hot water. Bake about one-half hour, or until the handle of
a spoon can be run into it and will come out clean.
Meat Savers 51
1. STEAMED CHEESE SOUFFLE
4 tbsp. oleo, i/4 tsp. mustard,
4 tbsp. flour, 3 eggs,
1 cup milk, y 2 Ib. cheese cut fine,
4 tsp. salt, 3 egg whites.
Melt fat, add flour and stir smooth, then add milk. Cook di-
rectly over the fire, stirring constantly, until it boils, for 1 min-
ute. Remove from fire, add condiments, then egg yolks (beaten
smooth), the cheese, and lastly cut and fold in the egg whites,
beaten stiff, and dry. Smooth the top cover immediately, place
the vessel over boiling water and cook without lifting the lid for
30 minutes. This dish should be made either in a double boiler
or a chafing dish.
Miss Mary Evans,
Domestic Science Instructor, Yeatman High School.
ASPARAGUS WITH CHEESE
Drain liquor from one can of asparagus tips, arrange the stalks
on squares of toast and pour over a sauce made as follows:
Melt two tablespoons of butter substitute, with this blend two
tablespoons of flour, add one cup of hot milk and cook until it
thickens; season with salt and pepper. Now stir in a half cup of
grated cheese. When cheese is melted pour over asparagus.
BAKED STUFFED CUCUMBERS
Wipe and peel cucumbers, cut in two-inch pieces, crosswise,
and remove seeds. Mix four tablespoons of bread crumbs, two
tablespoons of finely chopped cooked ham and two tablespoons
of grated Parmesan cheese. Moisten with tomato sauce and
season with salt and pepper. Put cucumber cups in shallow pan.
Fill with mixture, surround with chicken stock, and bake thirty
minutes. Remove, cover with buttered crumbs, and bake until
crumbs are brown.
BAKED HOMINY AND CHEESE
1 tbsp. of oleo. or drippings, % tsp. paprika,
1 tbsp. cornstarch or y 2 to 1 cup cheese, grated or
2 tbsp. of flour, cut fine,
1 cup milk, 2 cups cooked hominy,
1 tsp. salt, % cup bread crumbs.
52 "Win the War" Cook Book
Make a sauce of the fat, cornstarch, salt and milk, add the
cheese and paprika to the sauce, arrange the hominy in baking
dish and pour the sauce over it. Cover with crumbs and bake
20 minutes in a moderate oven. The hominy and cheese may be
arranged in layers and the white sauce poured over it if desired.
CHEESE AND COWPEA LOAF
2 cups cooked cowpeas, 1 tbsp. butter substitute,
mashed or run through 1 tbsp. chopped green pepper,
sieve, 1 small onion, chopped.
% cup grated cheese,
Cook the vegetables in the fat, mix with the peas and form
into a loaf. Bake, basting with butter substitute and water. Use
as a meat substitute, either hot or cold.
BOSTON ROAST
1 Ib. beans (cooked), Bread crumbs,
% Ib. cottage cheese, Salt.
Run beans through food grinder, add cheese and enough crumbs
to form a stiff roll. Bake in a moderate oven, baste with butter
or some fat. Serve with tomato sauce.
Miss Anthony,
Instructor Domestic Science, Maryville, Mo.
CORN AND CHEESE
Cook corn, cut from cob, y 2 cup cheese.
2 cups corn,
Make as macaroni and cheese, using white sauce No. 4, cayenne
pepper. Pimento and cottage cheese with fish, good substitute
for meat.
Miss Anthony,
Domestic Science Instructor, State Normal School,
Maryville, Mo.
2. CHEESE SOUFFLE
3 eggs, 1 cup cheese (grated).
Make white sauce, using 2 tbsp. fat, 2 tbsp. flour and one-half
cup milk. Add yolks to sauce, add cheese, cool. Add stiffly
Meat Savers 53
beaten egg whites. Pour in buttered baking dish. Set in hot
water, bake 10 minutes in moderate oven.
Miss Anthony,
Domestic Science Instructor, State Normal School,
Maryville, Mo.
CHEESE OMELET
4 eggs, 2 tsp. chopped parsley (may be
4 tbsp. cheese, grated, omitted).
Salt and pepper to taste,
Beat eggs, add other ingredients, turn into hot omelet pan
well greased with veg. oil, fold, serve on hot dish.
NEUFCHATEL CHEESE BALLS
To be served on luncheon plate.
2 Neufchatel cheeeses, Salt, pepper, red or white,
A little cream, Ground or chopped pecans.
Mix ingredients, form in balls, roll in the nuts.
BAKED CHEESE WITH EGG
6 tbsp. cheese (grated), 2% tbsp. veg. oil,
% pt. milk, Whites of 2 eggs,
3 egg yolks, 3 slices of bread,
A little mustard, Salt and red pepper.
Put milk and bread on to boil, stir, add cheese and fat. Place
over fire and stir for one minute; add seasoning and yolks of eggs,
also whites beaten stiff, stir gently, pour into greased casserole,
bake a light brown.
CHEESE BALLS
1V 2 cups of cheese, grated, A few drops of Worcestershire
% cup fine bread crumbs, sauce.
1 egg, well beaten,
Roll into balls one inch in diameter, just before serving drop into
hot fat to brown. Serve hot with salads.
CHEESE STRIPS
1 cup flour, Vz tsp. baking powder,
1 tbsp. Troco or oleo, % tsp. salt,
*4 cup grated cheese, A dash of cayenne.
Mix with water as for biscuits, roll out thin, cut in strips, bake in
moderate oven.
54 "Win the War" Cook Book
CHEESE STRAWS
Ibs. grated cheese, 1 tsp. salt,
1 cup white flour, 2 tbsp. cream,
1 cup white corn meal, Dash of cayenne.
% cup veg. oil,
Mix well as for biscuits, make a very stiff dough, roll out to a /4
inch in thickness, cut in strips 4 inches in length, % inch wide,
and bake golden brown.
Note: Cheese should be wrapped in a slightly damp cloth or in
paraffin paper and then in wrapping paper. It should be kept in a
cool place. Never cover cheese in a dish from which the air has
been wholly excluded, as it molds more readily.
COTTAGE CHEESE AND NUT LOAF
1 cup cottage cheese (or grat- 1 tsp. salt,
ed cheese), */4 tsp. pepper,
1 cup nut meats, 2 tbsp. chopped onion,
1 cup stale bread crumbs, 1 tbsp. oleo., meat drippings
Juice of % lemon, or table oils.
Mix the cheese, ground nuts, crumbs, lemon juice, salt and pep-
per. Cook the onion in the fat and little water until tender. Add
to the first mixture the onion and sufficient water or meat stock to
moisten. Mix well, pour into a baking dish and brown in the oven.
Variations: two cups of cooked oatmeal may be substituted for the
cheese and bread crumbs. One pound of beans cooked and put
through a sieve may be substituted for the nuts. American cheese,
grated or cut fine, may be used in place of cottage cheese. The
amount of liquid added will vary in each case. The seasoning may
be varied to suit the taste.
U. S. Food Administration.
Note: Especial attention must be given to seasoning of dishes
which have as their foundation beans, rice or other foods, having
little flavor of their own. Use peppers, onion, garlic, catsup, Wor-
cestershire sauce, etc., for increasing flavor. Beans and nut
loaves should be served with highly seasoned sauces.
Note: Rinds and bits of cheese may be scalded, dried and
ground for use in any dishes requiring cheese.
Meat Stivers 55
Fish as a Meat Substitute
Eat more fish and sea food to save meat, is the request of our
Government. The fish products, as estimated by the Bureau of
Fisheries, amount to 2,169,000,000 pounds in weight.
Fresh Fish 10 per cent to 14 per cent protein.
Buying of Fish:
1. Find the varieties recommended by the United States Gov-
ernment and ask for them. Insist that your dealer carries them.
Look up their food value and the best methods for their prepara-
tion.
2. In winter use frozen fish. Frozen foods are best cooked be-
fore thawing them. It is becoming a common practice to pre-
serve fruits and vegetables by freezing, but they must be used
before thawing if the quality of the food is to be preserved.
Frozen fish cooked at once is as delicious as fresh fish, providing
the fish was originally fresh.
3. Use fish all the week, so that the demand will be extended
and it will be possible to get it on other days than Friday.
4. A large number of perfectly good fish are being wasted each
year because there is no demand for them. We are too conserva-
tive and cling to the use of certain well-known varieties, while
others equally good are not used.
5. If possible, buy local fish, to avoid shipping. This rule does
not hold in winter, when it is almost impossible to get river fish.
POINTS TO BE REMEMBERED IN THE PREPARATION OF
FISH
1. Fish is tender; therefore long cooking is not necessary.
2. Flavor should be retained and added.
3. Most fish lack fat; therefore the addition of it is desirable
from the standpoint of food value as well as flavor.
A fish to be eatable must be perfectly fresh. Nothing else in
the line of food deteriorates so rapidly. Fresh fish may be pre-
served frozen by the best cold storage process for at least two
years, but if once heated and allowed to stand, nothing will bring
back the delicious flavor of a fish just caught. Fresh fish will be
BERLIN, JAN. 15 ;
WHILE PUTTING ON A BOLD FRONT, AMERICA is SHOWING SIGNS OF WEAKNESS BEHIND THE LINES
COURTESY DONNELL 5T. LOUIS GLOBE DEMOCRAT
Meat Savers 57
firm and the skin and scales bright. When a fish looks dim and
limp do not buy it. Fish should be washed quickly in only one
cold water. Wash whole and cut up for frying after, if fish is to
be cut in pieces.
Fish may be baked, broiled, boiled, fried or sauted. Fresh cod,
lake trout, red snapper, haddock are good boiled.
TO BOIL FISH
Pin the fish in a piece of strong white cotton cloth and plunge
into boiling salt water, let simmer gently for 30 minutes, longer
or shorter time according to size of fish. Boiled fish may be
served with a great variety of sauces.
BOUILLON
If fish is boiled in the following bouillon it will add greatly to
its flavor.
4 qts. of water, 1 tsp. pepper,
1 onion, 1 tbsp. vinegar,
1 slice of carrot, Juice Vz lemon,
2 cloves, Some herb may be used.
2 tbsp. salt,
Tie all spices in muslin bag. Cook all together, simmering
slowly for one hour. Put in the fish and cook as directed for one
hour.
BAKED FISH
Make a dressing of rolled crackers (fine), salt, pepper and
chopped parsley, a small quantity of chopped salt pork (or but-
ter substitute will do).
After fish has been carefully cleansed, rub well with salt, put in
dressing and sew up the fish. Cut gashes in the sides of fish
about 1 inch deep and 2 inches long. Fill gashes with strips of
fat salt pork. Now put the fish into the baking pan, dredge well
with flour, salt and pepper, cover the bottom of the pan with
water and put into moderate oven. A five-pound fish should bake
in about one hour. The fish should be basted about every 15
minutes. Water must be renewed often as only the bottom of
pan should be kept covered. Do not allow the pan to burn. When
done carefully slip the fish into center of hot platter, pour over
58 "Win the War" Cook Book
any kind of sauce desired, garnish and serve. It is well. to place
fish on tin sheet before putting in baking dish; it will then slip
easily onto platter without breaking.
SAUTED FISH
All small fish like brook trout, smelts, perch, cat, are best
fried. -^
When thoroughly cleaned they should be rolled in a mixture of
flour and Indian meal, thoroughly mixed, salted and peppered.
Fry brown on one side in shallow vegetable fat or salt pork drip-
pings, turn carefully, brown and serve on hot platter. Sliced
fish may be fried in the same manner. Do not burn the fish.
CREAMED COD FISH
Buy the large white, boneless steaks of cod, break into small
pieces, let stand Vz hour in water, drain.
Make cream sauce, 2 to 1.
Add fish, let stand over very slow fire until heated through, do
not boil after fish is added. A beaten egg makes the dish richer.
1 cup cod fish, 1 egg.
1% cup cream sauce (2 to 1),
COD FISH BALLS
2 pts. raw potatoes, Pepper,
1 Dound cod fish, 1 tbsp. veg. fat.
Salt,
Boil cod fish picked in pieces with potatoes until latter are done,
mash, beat, add beaten eggs, salt, pepper and fry light brown in
vegetable oil or butter substitute.
BAKED SALT FISH
2 cups salt (flaked), 2 eggs,
2 cups cold mashed potatoes, 2 to 3 tbsp. of drippings.
1 pt. milk,
Soak the flaked fish in cold water over night. Freshen the
fish by boiling up several times in fresh water (usually three
times is sufficient). Then simmer until tender. Drain off the
water, mix the potatoes with the milk, eggs, fat and season-
ing. Add the fish, turn into a greased baking dish and bake one-
half hour.
U. S. Food Administration.
Meat Savers 59
SALMON CROQUETTES
Other fish may be substituted.
cups thick rich cream 1 tsp. onion juice or finely
sauce, chopped onion,
1 small can good brand sal- Vi tsp. pepper,
mon, 1 tbsp. parsley.
Remove bones, skin and oil from salmon, mix salmon into
cream sauce, add other ingredients, shape into balls, dip in egg
and fine cracker crumbs and fry in hot fat a light brown. Serve
with sauce.
SALMON LOAF
Mince a can of salmon; add one cup stale bread crumbs, two
beaten eggs and Vz cup milk. Season to taste with salt, pepper,
parsley and lemon juice. Put in a buttered mold and steam or
bake for thirty minutes. Turn from mold and serve hot with
white or Hollandaise sauce. Remnants of a baked fish and its
stuffing may be used in place of the salmon and bread crumbs.
May Secrist,
H. E. Dept., Cal. Polytechnic.
SALMON AND MASHED POTATOES
1 can of salmon, Onion,
2 cups of mashed potatoes, Pepper salt to taste.
Mix all and form in cakes and fry. Serve hot.
C. L. Bruno,
Wellston.
HOMINY AND FISH LOAF
1 cup hominy grits, 2 cups skimmed milk,
2 cups water, 1 tsp. salt.
Cook the hominy, milk, water and salt in a double boiler for
6 hours. Serve as a vegetable or cereal. For the second day line
and oil bowl with the cold hominy, fill the center with flaked sal-
mon, cover with hominy and steam for one hour. Turn onto a hot
platter and serve with a sauce made from the liquor that was in
the salmon as a base.
Miss Mary Evans,
Domestic Science Instructor, Yeatman High School.
GO "Win the War" Cook Book
BAKED TUNA FISH
1 can Tuna fish, No. 2, Vz cup fine bread or cracker
6-10 crackers, crumbs.
cups cream sauce, thick,
Break up Tuna fish with fork, butter baking dish or casserole.
Alternate the layers of fish, cream sauce and crackers, put
small bits of butter substitute and fine crumbs on top. Juice of
lemon may be used over all if desired. Serve with baked potatoes
and a relish.
Tuna fish has been called the chicken of the sea.
HALLENDEN HALIBUT
Arrange 6 slices salt pork or bacon, 2 1 /& inches square, and a
bay leaf. Place on this 2 pounds sliced halibut. Cover with 3
tablespoonfuls oil or butter substitute, creamed and mixed with
3 tablespoonfuls flour. Cover with oiled bread crumbs and lard
with thin strips of salted pork. Cover with oiled paper and bake
in moderate oven 50 minutes. Remove the paper last 15 minutes,
garnish with lemon and chopped parsley.
PLANKED WHITEFISH (Whitefish or Shad Preferred)
Select a 1 to 2-pound fish. It should be cleaned by opening
down the front. Start at the tail end and loosen the backbone
by running the finger or a sharp knife underneath. Break off
where it joins the tail fin. Follow the bone up, loosening as you
go. Most of the bones will come out with the backbone. Any
small bones that are left may be picked out later.
Soak a plank well to prevent burning. Lay fish on plank skin
side down and place either in main part of oven or in the broiler
until tender and slightly browned. Serve with Maitre d'Hotel
butter.
BAKED SPANISH MACKEREL
Clean and wash well. Fill with a stuffing prepared from the
following ingredients: 2 cups bread crumbs, *4 cup corn oil, a
small onion sliced, % teaspoonful of sage, chopped celery and
parsley. Lay in pan, cover witth strips of salt pork and bake 20
to 30 minutes. Any other fish may be prepared in this same way.
Meat Savers 61
BROILED EULACHON
Dress without splitting and wipe dry. Score across the back,
broil slowly over a clear fire, turning once. No fat need be used.
Serve on a hot platter with a seasoning of salt, pepper and lemon
juice. - 1 <;
Broiled fresh whiting, prepared in same way as the Eulachon.
BAKED SABLE FISH
Cut fish in slices about an inch thick. Have a hot baking pan
ready with just enough fat to prevent the fish from sticking. Dip
the fish steak in a mixture of one egg and two tablespoonfuls of
milk. (The soaked fried egg may be used for this.) Place in
baking pan and put in moderate oven until both sides are
browned. This is a very acceptable substitute for fried fish. Serve
with lemon.
CORN MEAL FISH BALLS
2 cups cold white corn meal 1 egg,
mush, 1 tbsp. butter.
1 cup shredded codfish,
Pick over the codfish and soak it to remove salt if necessary.
Combine the ingredients and drop by spoonfuls into hot fat. Drain
on porous paper. These codfish balls compare very favorably in
taste with those made with potatoes and are prepared more easily
and quickly. The mush must be as dry as possible. This make
12 fish balls.
Farmers' Bulletin 565.
JELLIED FISH
1% cups flaked fish, 2 tbsp. lemon juice,
2 tbsp. chopped capers, *4 tsp. salt,
1 tbsp. gran, gelatine, 2 tbsp. cold water.
1 cup boiling water,
Mix the fish and capers. Arrange in a mold. Soak the gelatine
in two tablespoonfuls of cold water. Add the boiling water and
stir until the gelatine dissolves, then add the lemon juice and salt.
Pour this jelly carefully over the fish and set in a cool place to
harden. Cut into portions and serve on lettuce with salad dress-
ing. If desired celery to hard boiled eggs cut in slices may be
added to the fish.
U. S. Food Administration.
62 "Win the War" Cook Book
CREOLE TOMATOES
Wipe six medium-sized tomatoes, remove a slice from the top
of each, scoop out some of the pulp, sprinkle insides with salt,
invert and let stand one hour. Melt one and one-half tablespoon-
fuls of vegetable fat, add one tablespoonful of flour and stir until
well blended; then pour on gradually, while stirring constantly,
/ cupful of milk. Bring to the boiling point and add one cup of
crab meat, one tablespoonful of green pepper (from which the
seeds have been removed) finely chopped, ^ teaspoonful of salt,
^4 teaspoonful of paprika, and a few grains of pepper. Fill toma-
toes with mixture, sprinkle tops with coarse, buttered bread
crumbs, put in buttered pan and bake in a moderate oven 15 or 20
minutes.
CREAMED TUNA FISH
A nice breakfast or luncheon dish. Try Tuna fish salad (sea
chicken salad), substituting Tuna for chicken.
1 can Tuna fish, 1 cup cream sauce,
broken into pieces with sil- A little parsley,
ver fork),
Add broken fish to hot cream sauce; do not cook but let stand
on slow fire until very hot. Serve on squares of buttered toast.
FINNAN HADDIE (Smoked)
Remove skin carefully.
Let fish come to boiling point in clear water; remove to tin
shallow baking pan, cover with bits of butter substitute, dredge
with flour, pour over 1 pint of cream. Place in the broiler of gas
stove, let it brown slightly, serve on hot platter. This makes a
nice meal when served with baked potatoes.
BROILED SALT MACKEREL
Freshen the fish by soaking 10 to 12 hours with the skin side up.
Change the water several times. Simmer until tender (15 to 20
minutes) in water to which 1 teaspoonful vinegar, a bay leaf,
one slice of onion and a sprig of parsley have been added. Drain,
rub the fish with a little salt and margarine or other fat; grease
the hot broiler and lay the fish on it. Brown on both sides quickly,
garnish with slices of lemon and parsley.
Meat Savers 63
OYSTERS, FRIED
2 doz. large oysters, 4 tbsp. fine cracker crumbs,
2 tbsp. fat, butter or veg. fat, Salt, pepper.
Heat fat, stir in the flour, put in oysters, then boil up once,
add the hot cream and pour over toast.
OYSTER PATTIES
2 tbsp. fat (veg. oil), 1 pt. liquor from oysters,
2 heaping tbsp. flour, 1 qt. small oysters (drained).
1 pt. cream,
Make cream sauce of fat, flour, liquor, cream, salt, pepper; put
in the oysters and let come to a boil or until edges of oysters curl.
Make shells of rich paste, fill and cover with rounds of same
paste, set in oven a few minutes, serve on hot plates.
SCALLOPED OYSTERS
1 can corn, tbsp. veg. oil,
1 pt. oysters, 1 tbsp. flour,
1 cup liquor from oysters or % tsp. salt,
milk, % tsp. pepper.
Melt butter, add flour, salt and pepper, mix until smooth, add
warm liquor, cook until slightly thickened.
Put corn and oysters in two layers in large baking dish, add
sauce. Sprinkle top with crumbs, bake 30 to 45 minutes in mod-
erate oven.
Miss Mary Sherzer,
St. Louis Public Schools.
OYSTER COCKTAIL
24 small raw oysters, 1 A tsp. salt,
3 tbsp. tomato catsup, tsp. chopped celery,
1% tbsp. lemon juice or 1% tsp. Worcestershire
vinegar, sauce,
6 drops of Tabasco sauce, 3 tsp. grated horse-radish.
Mix all the ingredients except oysters and chill thoroughly.
Place oysters on cracked ice in cocktail glasses, and just before
serving add the sauce.
64 "Win the War" Cook Book.
DEVILED CRABS
1 cup chopped crabs, % cup white stock,
*4 cup mushrooms finely Yolks 2 eggs,
chopped, 1 tsp. chopped parsley,
2 tbsp. veg. oil, Salt and pepper.
2 tbsp. flour,
Make a sauce of vegetable oil, flour and stock; add yolks of
eggs, seasonings (except parsley), crab meat and mushrooms;
cook 3 minutes, add parsley and cool mixture. Wash and trim
crab shells, fill rounding with mixture, sprinkle with bread crumbs
mixed with small quantity of vegetable oil. Grease on top with a
case knife, having three lines parallel with each other across the
shell and three short lines branching from outside parallel lines.
Brown crumbs and serve hot with a sauce.
Elizabeth Walker,
Domestic Science Instructor, University City, Mo.
SAUCES
MAITRE D'HOTEL BUTTER
% cup butter substitute, % tsp. finely chopped parsley,
% tsp. salt, % tsp. lemon juice.
y 3 tsp. pepper,
Cream in a bowl with small wooden spoon. Add salt, pepper
and parsley, then lemon juice very slowly.
HOLLANDAISE SAUCE
Vz cup veg. oil, % tsp. salt,
2 eggs (yolks only), A few grains cayenne pepper,
1 tbsp. lemon juice, */s cup boiling water.
Put V$ vegetable oil in a sauce pan with the yolks of the eggs
and lemon juice. Place over hot water and stir constantly. Add
slowly as it thickens the last of the vegetable oil; add the water and
cook one minute. Season with salt and cayenne.
DRAWN BUTTER SAUCE
Mix to a smooth paste two tablespoonfuls of butter substitute,
and one of flour; put bowl in pan of boiling water on the fire, add-
ing gradually V 2 pint of boiling water or stock; stir until it
thickens, add % teaspoonful of salt, cook until flour is done and
smooth; if it is to be used for fish put in chopped eggs and
capers. If wanted acid, use a little venegar or lemon juice.
Meat Savers 65
SAUCES
REURRE NOIR
Two tablespoonfuls of butter substitute, one of vinegar, one of
chopped parsley, one teaspoonful of lemon juice, % teaspoonful
of salt, 1 A quarter of a teaspoonful of pepper. Put the butter
substitute in the frying pan and when very hot add the parsley
and then the other ingredients. Boil up once. This sauce is
for fried and broiled fish, and it is poured over the fish before
sending to the table.
AURORA SAUCE
Aurora sauce for fish is prepared by adding to 1 pint of thick
tomato sauce % of a cup of chopped canned mushrooms, two
tablespoonfuls of mushroom liquor, and one tablespoonful of but-
ter substitute cut into bits and stirring until the butter substitute
is absorbed.
66 "Win the War" Cook Book
Poultry as a Meat Substitute
"Eat poultry; it does not make army rations."
U. S. Food Administration.
Poultry (unless frozen) deteriorates very rapidly and so, must
be eaten near the place of production.
STUFFING FOR FOWLS
3 cups of cornbread crumbs, % cup fat from the fowl,
1 cup Liberty bread crumbs, 2 tsp. sage enough stock or
1 onion minced, milk to mix to the right
1 tbsp. chopped parsley, consistency.
Vz cup chopped celery,
Melt or fry out fat to mix with the crumbs, add seasoning and
liquid to bring to the right consistency.
POTATO STUFFING
2 cups hot mashed potatoes, 3 tbsp. fat from fowl,
1^4 cups bread crumbs, egg,
1 tsp. sage, l 1 /^ tsp. salt.
1 chopped onion,
Clean and stuff fowl, place in roasting pan in moderate oven.
Bake until tender and a knife inserted at the joint will show that
it may be easily separated. For a tougher fowl, place in tireless
cooker 4 hours or over night, then stuff and brown in oven.
ROAST CHICKEN OR OTHER FOWL
Dress, clean, stuff and truss a fowl, lay on back on rack of
roasting pan. Rub breast well with fat (salt pork in strips may
be used) after the war, put into oven until it begins to brown,
lower temperature and cook until tender, about 3 or 4 hours.
SAUTED FRIED CHICKEN
Cut up young chicken, season with salt and pepper, dredge with
flour, brown on both sides in generous quantity of vegetable fat,
add a bit of water, cover tightly and steam 30 minutes.
MARYLAND CHICKEN
Dress, clean, and cut up fowl, sprinkle with salt and pepper, dip in
Meat Savers 67
egg and fine bread crumbs, place in well-oiled roaster and bake
until tender in hot oven; baste after first 5 minutes with melted fat
or cream. Prepare either brown or cream sauce with dripping in
pan and serve with chicken.
JELLIED CHICKEN
1 chicken cooked until tender, Olives or pickles,
4 hard cooked eggs, Celery or celery salt,
2 tbsp. gelatine, Salt and pepper.
Reduce the liquor in which the chicken was cooked to 1 pint,
add the diced or minced chicken, sliced eggs, the celery salt and
pepper and pickles and olives, add the gelatine soaked in */& cup of
cold water and dissolved over hot water. Put into wet molds and
chill thoroughly. The jelly and the food may be added one layer
at a time, arranging the food in a design if desired.
CHICKEN PIE
Dress, clean and cut up a plump fowl, put in a stew pan with
one onion, salt and pepper, add boiling water to cover. Let simmer
until done, remove the chicken, strain the stock, skim off the fat
and thicken with a paste of flour and water. Invert a small cup
in the center of baking dish, dispose the chicken about it after
having removed some of the larger bones. Add bits of butter
and the thickened gravy. Cover with a baking powder biscuit
crust % inch thick in which incisions have been made to allow the
escape of steam. Bake until the crust is well done and nicely
browned.
CHICKEN AND CORN MEAL CROQUETTES
1 cup white corn meal mush, Salt and pepper,
1 cup chopped chicken, Few drops of onion juice.
1 egg,
Combine the ingredients and drop by spoonfuls into hot fat.
White corn meal may be combined very satisfactorily with other
kinds of cold meat to make croquettes. In general, corn meal
croquettes need not be egged and crumbed like ordinary cro-
quettes, for the hardening of the corn meal on the surface of the
mixture forms the necessary crust. This serves three people.
Farmers' Bulletin 565.
68 "Win the War" Cook Book
Meat Sparers
USE SAVORY STEWS AND MEAT PIES
Do you know how good they are? They may be so varied that
you can have a different one every day in the week, and all of
them delicious. It needs only a small piece of meat to give flavor
to a hearty dish.
Don't think that you must eat a lot of meat to be strong. Meat
is good to help build up the body, but so are many other foods.
In these dishes, part of your building material comes from the
more expensive meat and part from the cheaper peas, beans, hom-
iny and barley. The little meat with the vegetables and cereals
will give your body what it needs.
U. S. Food Administration.
TAMALE PIE
Another good way to use a little meat. Have you ever used
rice, corn meal mush, or hominy for a crust ? This is less work
than a pastry crust and saves wheat.
4 cups cooked corn meal, rice, % tsp. pepper,
or hominy, 1 tbsp. fat,
1 onion, 1 pound raw meat or left
2 cups tomato, over meat cut up small.
Melt the fat, add the sliced onion, and, if raw meat is used, add
it, and place over fire until red color disappears. Add the tomato
and seasoning. If cooked meat is used, add it with the tomato
and seasoning after the onion is browned, and heat through.
Grease a baking dish, put in a layer of the cereal, add the meat
and gravy, and cover with the cereal, dotted with fat. Bake for
half hour.
SHEPHERD'S PIE
This is the name of a meat pie with a mashed potato crust
browned in the oven.
Meat Savers 69
HOT POT OF MUTTON AND BARLEY
1 pound mutton, 3 onions,
V 2 cup pearled barley, Celery tops or other seasoning
1 tbsp. salt, herbs.
4 potatoes,
Cut the mutton in small pieces, and brown with the onion in
fat cut from meat. This will help the meat tender and improves
the flavor. Pour this into a covered sauce pan. Add 2 quarts
water and the barley. Simmer for l 1 /^ hours. Then add the
potatoes cut in quarters, seasoning, and cook one-half hour longer.
SCRAPPLE
2 Ibs. (meat) pork, game, poultry, etc.,
% Ib. liver (beef or pork).
Cook together till very tender, remove from liquor and grind.
To liquor add enough water to make 2 quarts, make corn meal
mush with those 2 quarts, using about 2 cups of meal (must be
rather thick). When done, add ground meat, salt, pepper, sage,
allspice to taste. Pour into greased mold. In frying be sure to
have pan thoroughly heated. Slice pieces from the mold and fry.
Mrs. F. W. Shipley.
SPAGHETTI A L'lTALIENNE
An excellent dish containing all the food elements necessary for
substantial meal may be varied. Use left over gravy, bits of meat
of any kind, rice or vegetables, always using common sense (the
best ingredients) in cooking.
1 cup grated cheese, 1 tsp. salt,
% can tomatoes, y 2 tsp. pepper,
large onion, 14 Ib. ground beef,
tbsp. Mazola or veg. oil, 1 cup hot water or milk,
% bay leaf, Bit of parsley.
Cook spaghetti 30 minutes, cut onion fine, fry in the oil till
golden brown, add tomatoes and all other ingredients except
cheese. Let simmer slowly for 30 minutes or while spaghetti is
cooking; have baking dish ready. Place alternate portions of spa-
ghetti, sauce and cheese, cover with bread crumbs and bake 15
minutes.
70 "Win the War" Cook Book
SPAGHETTI, CHEESE AND MUSHROOMS
1 box spaghetti, Salt, pepper to season highly,
1 can tomatoes, % lb. cheese,
1 can mushrooms, 1 egg,
1 small onion, Paprika.
3 tbsp. butter,
Boil spaghetti % of an hour, cut onion and brown in 1 table-
spoonful butter, cut mushrooms into pieces or purchase the broken
mushrooms, which are cheaper. Beat egg well and mix all in-
gredients, turn into two baking dishes and bake until mixture be-
comes rather thick (about l%-2 hours). This makes an amount
sufficient for several meals, but it keeps well and gets better 'as it
is reheated.
Elizabeth Mount Walker,
Domestic Science Instructor, University City.
POTATOES AU GRATIN
Cream sauce No. 2 (butter sub. Potatoes sliced (raw),
used), Cheese (grated).
Put ingredients into baking dish in alternate layers with bread
or cracker crumbs on top. Bake 30 minutes. For six people.
CASSEROLE OF RICE AND MEAT
1 cup cooked rice, */ cup crumbs,
2 cups cooked meat, 1 tsp. lemon juice,
Spk. cayenne, 1 egg,
i/i tsp. celery salt, 1 tsp. salt,
Few drops onion juice, % tsp. pepper,
1 tsp. chopped green peppers, ^ cup tomato juice.
Chop the meat fine and add the other ingredients, except the
rice, mixing well. Line a casserole or individual ramekin with
rice. Add meat mixture. Bake 20 minutes, serve hot with to-
mato sauce. This may be steamed in a mold 30 to 45 minutes
and turned onto a platter to serve.
JELLIED MEAT LOAF
2 cups cooked meat, 2 cloves,
1 cup stock, V 2 tsp. celery salt,
1 tbsp. catsup, Spk. salt,
1 bay leaf, Spk. pepper.
Add seasonings to stock and bring to boiling point, swell gelatine
Meat Savers 71
in cold water, and dissolve in hot stock. Strain, add meat and
mold, serve garnished with hard cooked eggs.
STUFFED MUSHROOMS A LA BRADFORD
Select a dozen large mushrooms, peel them and remove the
stems. Make a forcemeat from the following ingredients: Use
the mushroom stems and three whole mushrooms. Chop fine and
saute in butter for three minutes. Add one-half cup of bread
crumbs which have been moistened with chicken stock. Season
with salt, pepper and 1 tbsp. of tomato catsup. Fill the large
mushrooms with this mixture. Crumb, and bake about fifteen
minutes. Serve on toast surrounded by a brown sauce, flavored
with sherry.
BEEF STEW
1 Ib. beef, *A peck green peas or 1 can,
4 potatoes, 1 cup carrots cut up small.
1 tsp. salt,
Cut meat in small pieces and brown in the fat from the meat.
Simmer in 2 quarts of water for 1 hour. Add the peas and car-
rots and cook for one-half hour, then add the potatoes. If canned
peas are used add them 10 minutes before serving. Serve when
potatoes are done.
Variations. 1. The meat. This may be any kind and more
or less than a pound may be used. Use the cheap cuts, the flank,
rump, neck or brisket. The long, slow cooking makes them
tender; game and poultry are good.
2. Potatoes and barley may be used or barley alone or rice,
hominy or macaroni.
3. Vegetables carrots, turnips, onions, peas, beans, cabbage,
tomatoes are good canned or fresh. Use one or more of these as
you wish.
4. Parsley, celery tops, onion tops, seasoning herbs or chopped
sweet peppers add to the flavor.
5. Many left-overs may be used, not only meat and vegetables,
but rice or hominy.
U. S. Food Administration.
The fireless cooker may well be used, the meat and the vege-
tables being put in at the same time. Left-overs or canned vege-
tables need only to be heated through. Add them 15 minutes be-
fore serving.
72 "Win the War" Cook Book
SWEETBREADS EN CREME
Put sweetbreads in bowl, cover with cold water, let stand an
hour, drain, remove the fat and membranes. Cook in boiling
acidulated water 20 minutes, allowing Vz tsp. each of salt and
vinegar to a pair of sweetbreads, then drain again and plunge
into cold water. Cut parboiled sweetbreads in ^-inch cubes, to
1/3 cup cubes add 1 A cup white sauce.
BROILED SWEETBREADS
After parboiling as above, split crosswise. Season with salt
and pepper and broil eight minutes. Serve with lemon, butter
made by creaming 4 tbsp. oil, and adding slowly 2 tbsp. of lemon.
STUFFED HEART
Remove veins and arteries. Wash carefully, simmer for 1
hour. Stuff, sprinkle with salt and pepper (1 tbsp. of salt to 1
pound; pepper to taste), dredge with flour, bake in stock in which
it was stewed, thicken liquid with corn starch to the thickness
of sauce for creamed dishes, and serve hot.
BOILED TONGUE
1 tongue, 1 tbsp. vinegar,
4 cloves, 1 tbsp. salt,
4 pepper corns, % tsp. pepper.
Wipe the tongue and place in boiling water to which the sea-
soning has been added. Boil for 10 minutes, then draw to a
cooler part of the range and simmer until tender, % hours, par-
tially cool in the liquid; take the tongue from the water and
remove the skin and roots. If pickled tongue is used and is very
salty, it should be soaked in cold water several hours or over
night before cooking.
ASPEC JELLY
2 cups white or brown stock, Lemon juice,
1 tbsp. gelatine, Salt,
1/2 cup cold water, Pepper,
Bay leaf, Celery salt.
Worcestershire sauce,
(If the stock does not form a soft jelly itself when cold, use
l l /2 tbsp. of gelatine.)
Soak gelatine in cold water and dissolve over boiling water.
Meat Savers 73
Put seasoning to taste into stock and heat together, clarify, stir
in dissolved gelatine and strain. Mold and decorate with meat and
vegetables as desired.
TONGUE IN ASPEC
1 cup diced tongue, 1 hard cooked egg and pi-
l l / 2 cups liquid aspec jelly, mento or parsley for
'i decoration.
Prepare according to directions for decorating gelatine molds,
add tongue. Let stand until firm and molded.
BRAISED TONGUE
1 beef tongue, * l /$ cup onion, diced,
*/3 cup carrots, diced, % cup celery, diced.
1 sprig parsley,
Place tongue in fireless cooker vessel and heat to boiling. Place
in fireless cooker with hot plate. Leave two to three hours. Take
out and remove skin and roots. Place back in fireless cooker
pan and surround with vegetables. Add four cups of sauce made
according to the next recipe. Cover closely, reheat stone and re-
turn to fireless cooker. Bake two to three hours longer.
SAUCE FOR BRAISED TONGUE
Melt one-fourth cup oleo, add one-fourth cup corn flour and
stir together until well browned. Add gradually four cups of hot
water in which the tongue was cooked. Season with salt, pepper
and one teaspoon Worcestershire sauce. One and one-half cups
strained tomatoes may be substituted for part of the water.
SAUTED LIVER
Cut liver in slices % inch thick and cover with boiling water,
let stand 5 minutes to draw out the blood, drain, wipe and re-
move outer skin and veins, sprinkle with salt and pepper, dredge
with flour and saute in bacon fat (if you have it).
Note: Make gravies to conserve food values of the extractives
and fats from meats.
Note: Nourishing soups can be made from scraps of meat
from vegetables that are usually thrown away.
74 "Win the War" Cook Book
Soups That Save
An Overlooked Economy
Many housekeepers throw away the water in which vegetables
have been boiled, unmindful of the fact that somewhat less
than a third of the contained mineral matter and about the same
amount of starchy and protein substances are dissolved out into
this water, which may well be utilized for soup. For instance, the
water in which cabbage has been cooked requires only the addition
of a little milk, butter and thickening to furnish an agreeable
thin soup.
In this connection it may be noted that much nutriment is also
lost in the water in which vegetables are soaked in order to re-
store them to freshness, an excellent reason why wilted products
should not be bought, and for the same reason vegetables should
be covered with boiling water, not tepid, and the cooking started
without delay. While such vegetables are thought to taste better
if cooked in a large amount of water, they should be just scalded or
parboiled, this water thrown away, and the cooking concluded in a
small quantity of water or by steaming.
Since one of the great ends of cooking is the production of
flavor, we should place high in our list those cheapest of all
flavors which result from browning. Toasted bread or croutons is
a favorite addition to soups, but many housekeepers do not seem
to know that toasting or parching gives a new flavor to rice, or if
applied to the highly flavored vegetables used to season soups, re-
sults in new and delicious flavoring substances as carmelized onion,
carrot, celery, green pepper, etc.
Cream soups are in place only at luncheon or at supper because
they are so heavy that they partly satisfy the appetite. To this
end they should be recognized as having actual food value, while
the clear soup that appears at dinner is used more as a stimulant
to the appetite. A cream soup is always bland in taste and should
be followed by some strong flavored dish of firm texture. Creamed
chicken is too similar to harmonize with cream soup; croquettes or
salads would give a better effect. Cream soups are in place at
dinners if used as a meat substitute.
Meat Savers 75
SOUP MADE FROM LEFT-OVERS
Put bones and pea pods in water and boil until all of the flavor
has come out into the water, remove bones and water. Put
through meat grinder any small amount of left over food which
does not contain bananas or is very sweet. Add to the above
stock, cook thoroughly, strain and season.
CORRECT PROPORTIONS FOR A WHITE SAUCE FOR
SOUPS
1 tbsp. fat, 1 tbsp. flour.
1 cup milk or soup stock,
Soups can be thickened with stale bread, which makes it possible
to utilize still another food, sometimes thrown away. Half a slice
of bread, or about 1 A ounce of bread, is enough to thicken one cup
of soup.
THE FOLLOWING IS A TYPICAL RECIPE
1 head lettuce, 1 large slice stale bread,
1 small sliced onion, Veg. fat if desired,
2 qts. skim milk, Salt and pepper.
Put the lettuce and onion through the meat chopper with the
bread to save the juice. Put into a double boiler with the skim
milk and cook until the lettuce is soft. Add fat (if desired) and
the salt and pepper.
U. S. Bulletin 871.
CREAM OF CHEESE SOUP
Put three pints of milk into a sauce pan, add ^A pound of grated
cheese, salt, pepper and paprika to taste. Add one heaping table-
spoonful flour to the cheese mixture and stir until smooth and
thick. Beat the yolks of three eggs with a little of the soup mix-
ture and then add the rest of the soup. A thin slice of green
pepper may be added to each plate.
PEANUT SOUP
In the upper part of a double boiler put 1 A cup ground peanuts,
*A cup dried bread crumbs or 2 tablespoonfuls flour, 2% cups skim
milk, or l^A cups vegetable soup stock and 1 1 A cups skim milk.
Cook over hot water one-half hour, season with salt, pepper and
onion juice if wished. Always beat a cream soup well before serv-
ing.
76 "Win the War" Cook Book
MEATLESS VEGETABLE SOUP
Fresh Vegetables
y$ cup carrots, Vz onion,
y 3 cup turnips, qt. water,
Vz cup celery, 4 tbsp. fat,
l l / 2 cups potatoes, or % cup V 2 tsp. finely chopped parsley,
cereal, Salt and pepper.
Wash and cut up into small pieces, without peeling, carrots,
turnips, celery and potatoes. Measure. Place fat in sauce pan,
add carrots, turnips, celery and onion; cook ten minutes, stirring
constantly. Add potatoes (or cereal) and water, boil gently until
vegetables are very tender. Beat with fork or spoon to break
vegetables. Add parsley and season.
1. LENTIL SOUP
1 cup lentils, 2 tbsp. cornstarch,
2 pts. milk, Seasoning of salt,
1 tbsp. of butter, Pepper.
Wash the lentils, cover them with cold water and soak over
night. Bring them to boiling point and boil until they mash
easily. Drain and put them into a sauce pan. Add gradually the
milk, butter, seasoning of salt and pepper, and the cornstarch
moistened with half a cup of water or milk. Stir till it boils up,
when it is ready for serving.
2. LENTIL SOUP
Soak the dry lentils over night, pour off water, put on stove with
enough water or milk to make a desired quantity of soup. When
nearly done add butter in which a little flour has been browned,
and let it all boil about 10 minutes. Season to taste and serve
with small cubes of roasted stale bread.
Miss Ella D. Rode,
Domestic Science Instructor, Patrick Henry School.
PEA SOUP
y 2 lb. split peas, % tbsp. butter or dripping,
1 onion, A little dried mint,
1 stack celery, 1 qt. stock,
1 small carrot, Seasoning of salt and pepper,
1 small turnip, 3 thin slices of bacon.
Soak the peas in cold water for several hours; melt the butter
or drippings in a sauce pan, drain the peas and put them into the
Meat Savers 77
pan with the onion and the vegetables cut into small pieces; stir
over the fire for 5 minutes, taking care that they do not brown,
then add the stock, and season with salt and pepper. Boil up
gently and skim well; let it simmer slowly until the peas are ten-
der, rub the soup through a sieve and add the bacon, previously
fried and cut into small dice. Reheat, add the mint and serve.
SOY BEAN SOUP
1 cup cooked soy beans, 2 tbsp. butter or butter sub.,
rubbed through a sieve, 1 chopped onion,
1 qt. water, M; cup tomato catsup.
4 tbsp. flour,
Melt the butter and add the onion. Stir in the flour and add
the water. When thickened add the bean pulp. If the catsup is
used it may be added just before serving.
FOR CREAMED SOUP SEE WHITE SAUCE
SCOTCH SOUP
With bread and dessert it is enough for lunch or supper.
2% qts. water, 2 onions, sliced,
l l / 2 cups rolled oats, 2 tbsp. flour,
5 potatoes cut in small 2 tbsp. fat.
pieces,
Boil the water and add the oatmeal, potatoes, onion, y 2 table-
spoonful salt and V 2 teaspoonful pepper. Cook for one-half hour.
Brown flour with the fat (vegetable oil) and add to the soup.
Cook until thick. One cup of tomato adds to the flavor. Serves
five people.
U. S. Food Administration.
LIMA BEAN CHOWDER
% lb. salt pork, 1 pt. or y 2 Ib. green shelled lima
1 onion, beans,
1 green pepper, 4 small potatoes,
3 cups skim milk, Salt and pepper.
Put the pork, onion and pepper through the grinder. Cook
carefully for 2 or 3 minutes, being careful not to burn; add either
the beans or the potatoes with water enough to cover and cook
until the vegetables are soft. Cook the other vegetables separately
and when soft add with the milk to the other mixture. Reheat
and season.
78 "Win the War" Cook Book
The protein in the above dish is equal to that in about three-
fourths pound of beef of average composition. Any vegetables
may be used in place of the beans.
Farmers' Bulletin 871.
CREAM OF VEGETABLE SOUPS
Cream vegetable soups are nutritious and are a palatable dish
to serve for luncheon or supper. Great care should be used in
combining acid vegetables, such as tomatoes with milk, as the milk
may curdle and spoil the texture of the dish. A very small quan-
tity of soda added to the puree (strained vegetable pulp) will
neutralize the acid, and then it may be added to the milk.
General Directions.
Cook vegetables until soft, strain the vegetables and keep the
stock in which they are cooked. Make a thin white sauce, using
1 tablespoonful butter, 1 tablespoonful flour, y 2 teaspoonful salt
and % teaspoonful pepper to 1 cup liquid (milk or stock or part
of each), add the strained vegetable (puree) to the white sauce,
then reheat and serve at once. Onion or other seasoning vege-
tables may be used.
TOMATO BISQUE
Equal quantities of thin white sauce and tomato puree.
FISH CHOWDER
A 3-lb. fish, 1 qt. sliced potatoes,
4 tbsp. drippings, 3 cups hot milk.
1 medium onion chopped fine,
Skin and bone the fish, and cut into inch cubes. Cover the bone
and trimmings with cold water and let simmer for one-half hour.
Cook the onion in the fat for 5 minutes, then pour into a stew
pan. Parboil the sliced potatoes for 5 minutes, then drain and add
layers of fish and potatoes to the fat and onion in the stew pan.
Season each layer with salt and pepper. Strain the liquor in
which the fish bones have been cooking over all and cook about 20
minutes until fish and potatoes are tender. Then add the scalded
milk. If desired thicker, sprinkle a little corn meal between each
layer of fish and potatoes.
U. S. Food Administration.
Meat Savers 79
OYSTER SOUP
Heat the strained liquor from one quart of oysters. In another
vessel heat one quart of milk, ^ cup butter substitute, a dash of
cayenne, salt and pepper to taste. Add two powdered crackers,
and when scalding hot put milk and oyster liquor together. Add
oysters and let them come to a boil.
Helen Labagh Johnson.
Note: Celery leaves may be dried and used in soups. Use
water in which vegetables have been cooked for soup and gravies,
as it contains nutritive value. Have a soup pot; add bones from
steak, roast pork, fowls, etc., after bones have been scalded. Bones
are valuable as fertilizer, containing the elements Calcium and
Phosphorus.
VEGETABLES
It may be said in general that no meat or vegetable should be
cooked longer than is necessary to soften the connective tissue or
the cellulose. Sometimes only a very short time is needed to de-
velop flavor, while long cooking may wholly change this flavor.
Shredded cabbage, for instance, cooked a half hour, has become
tender, and has a good color and flavor; if the cooking is con-
tinued for three hours, as is the custom in the German kitchen, its
color darkens and its flavor has become at least to the American
palate strong and disagreeable. The importance of not over-cook-
ing applies to all tender succulent young growths, as peas, beans,
asparagus, spinach. If, when cooked, their serving is unavoid-
ably delayed they should be closely covered and kept in a water
bath; while starchy vegetables, as rice and potatoes, should be
covered under the lid with a cloth which will absorb the steam
that might otherwise fall back to make the vegetables sodden.
PLANNING VEGETABLES FOR A MEAL
In planning the main portion one rule is invalid: potatoes, rice
and spaghetti should never appear in the same meal, because they
are too similar. When two vegetables are to be served, one should
be green, like asparagus or string beans, and one of more plebeian
character, like onions or beets.
80 "Win the War" Cook Book
METHODS OF COOKING VEGETABLES
TO BOIL
Wash, pare, peel or scrape the vegetables, cut into pieces of con-
venient size, cover with boiling salted water, using 1 teaspoonful
of salt to 1 pint of water. Cook until tender, drain and dry.
Great loss of food substance in the water in which vegetables
are cooked, including starch, protein and mineral salts, all of
which are valuable in the diet. The water in which vegetables
have been boiled should be used for soups, sauces, etc.
2. Steaming Better method than boiling because the loss of
food material is much less.
3. Baking Best method for vegetables suitable for baking, as
there is no loss of food material.
4. Sauteing Recommended for variety.
5. Scalloping Recommended for variety.
6. Frying in deep fat not recommended on account of scarcity
of fat.
GENERAL PRINCIPLES UNDERLYING BOILING
VEGETABLES
1. Cook all vegetables uncovered after they reach the boiling
point.
a. To retain color..
b. To lessen odor of cooking.
c. To allow undesirable compounds to escape in steam.
2. Cook all fresh vegetables in boiling salted water.
ROOTS, LEAVES, STALKS, ETC.
Carrots Contain no true starch, 2.5 per cent of pectose
gum, etc., 4.5 per cent sugar, 0.5 per cent albuminoids and 89 per
cent water. When carrots are boiled they lose over 90 per cent of
their nutrient material. This fact suggests that to retain any
food value at all, carrots should be cooked in a soup or stew.
Parsnips 3.5 per cent of starch, 5 per cent of sugar, 3.7 per
cent of gum pectose, 1.5 per cent fat, 1.2 per cent of albuminoids
and only 82 per cent of water. It loses a large amount of nutrient
material in boiling.
Turnips Contain 92.8 per cent of water, 3 per cent of pectose
and extractives. They contain more water than milk. They are
of little value except for their flavor and to furnish variety to
the bill of fare.
Meat Savers 81
Beets Are a more important food than any of those just men-
tioned, for the ordinary garden beet has been cultivated so that
it contains from 10 to 15 per cent of cane sugar. Beets also con-
tain 2.4 per cent of pectose and more cellulose than the other
roots. The addition of vinegar to boiled beets helps to soften the
cellulose and it is said does not interfere with the digestion of the
other carbohydrates. After beets are boiled they contain only 3
per cent sugar.
Leaves and Stalks As celery, lettuce, etc., though they contain
over 90 per cent water, yet their value should not be overlooked,
for the gluten and starch which they contain are often in such a
condition that they can be readily assimilated. Prominent among
foods of this class should be mentioned the cabbage, cauliflower
and kale.
Cabbage Contains 5.8 per cent of carbohydrates, 1.8 per cent
of nitrogenous matter and 1.3 per cent of mineral matter, but
when cooked the per cent of water is increased to 94.4 per cent
and other constituents decrease in like proportion. (In general,
it may be said that the effect of cooking is greatly diminished in
the amount of nutrients in this class of foods.)
CREAMED VEGETABLES
Use -potatoes, turnips, celery, onion, cabbage, cauliflower, beets,
parsnips, salsify, brussels, sprouts, carrots, etc.
Make a white sauce, using equal portions fat and flour or two
tablespoonfuls to one cup hot milk, melt fat, stir flour into it until
it makes a smooth paste, add hot milk and salt and pepper to
taste, and stir constantly until it thickens.
One-half as much cornstarch may be used for thickening in-
stead of flour.
Put a layer of vegetables and a layer of cream sauces until the
baking of casserole is full. Cover top with buttered bread crumbs
and brown in oven. Grated cheese may be added between the
layers when vegetables which do not have strong flavors are used.
VEGETABLE SOUFFLES
These dishes are a good way to combine eggs and vegetables.
If made with the green-shelled legumes (peas, beans, soy beans or
cow-peas) they may be considered meat savers. Corn starch or
82 "Win the War" Cook Book
rice flour should be used for thickening sauces. Use half as much
as you would of wheat flour.
"~1~ A thick sauce made with ^4 cup fat, */4 cup flour and 1 cup
liquid, which may be milk (whole or skim), cream, meat stock or
the water in which vegetables have been cooked.
2. One cup thick vegetable pulp made by draining cooked vege-
tables and then mashing them or putting them through a sieve.
3. Three eggs, the whites and yolks beaten separately.
4. Flavoring, salt, pepper, onion juice and any one of the fol-
lowing may be used: Very finely chopped parsley, chives, or one-
eighth teaspoon curry powder. Mix the vegetables, pulp, season-
ing sauce, and well-beaten egg yolks. Carefully fold in the well-
beaten egg whites of the eggs, put into a buttered baking dish
and bake in a slow oven until firm. Serve immediately.
The amount of vegetables in this dish may be increased by
serving vegetables around the souffle.
VEGETABLE FRITTERS
Mash cooked vegetables, such as salsify, parsnips, carrots, etc.,
season with butter substitute, salt and pepper, shape into small
flat, round cakes, roll in flour and saute in vegetable oil or sub-
stitute for butter.
SCALLOPED CORN
2 cups or 1 can corn, 2 tbsp. fat.
1 tsp. salt, Vz cup crumbs,
1 cup milk, 1 tbsp. fat,
VB tsp. pepper, Speck salt.
Mix the corn, milk, seasonings and the melted fat.
Place in greased baking dish with buttered crumbs over top
and bake in moderate oven until crumbs are brown.
To prepare crumbs, melt butter substitute, stir the crumbs into
it and add salt.
SAUTED CORN
Cut boiled sweet corn from cob and saute in vegetable oil or
fat.
SOY BEAN FRITTERS
Soy bean meal may be made into fritters and sauted.
Meat Savers 83
POTATOES
Eat More Potatoes and Save AVheat
Our Government asks us to eat potatoes to save wheat. We
have large crops this year. One small potato 3 oz. contains
as much starch as a slice of bread. (Farmers' Bulletin 871.)
The following tables give comparative food value of wheat and
potato:
Protein, 2.5%
Carbohydrates, 18 to */4 cup whole wheat=100 cal-
20% (starch) ories.
Potato { Almost no fat l 1 ^ medium-sized potatoes^lOO
| Ash, 1% calories.
[Water, 75 to 79%
f Protein, 13.8% 1 1 A medium-sized potatoes equal
I Carbohydrates, 71.9% in food value to
Wheat<{ Ash, 1% 1 A cup whole wheat (Lab. Man-
Water, 11.4% uel-Rose).
Fats, 1.1
*
Potatoes in their simplest forms baked and boiled make a
good dish for luncheon or dinner. But there are numerous ways
in which they may be prepared which gives pleasing variety.
A potato is done when a fork will pierce easily.
POTATOES AU GRATIN (see Cheese)
POTATO BREAD (see Breads)
Potatoes diced may be used in all meat stews, such as chicken,
pork, rabbit, mutton, etc.
SAUTED POTATOES (Raw)
Peel and slice thin the raw potatoes, have in skillet hot l 1 /^
tbsp. of fat Mazola or other vegetable oil. Put in potatoes, cover
tighty, stir often with thin knife or spatula to keep from burn-
ing. Serve very hot. The left over cold potatoes may be treated
in the same way, taking less time to prepare. Cold potatoes may
also be diced and put into hot cream sauce with chopped parsley.
SARATOGA POTATOES
Slice potatoes thin. A pretty effect is to slice around and round
in form of shavings. Let stand in very cold water for % hour; a
84 "Win the War" Cook Book
bit of alum added to water will make them firm. Let drain, wipe
dry with soft towel. Fry a few at a time in deep kettle of fat,
take up into hot dish with wire basket or perforated skimmer
when light brown. Serve hot.
RICED POTATOES
Riced potatoes are very pleasing; simply press the mashed po-
tatoes through potato ricer. Mashed potatoes put into pudding
dish with cheese or Mazola smoothed over and browned in oven
are very nice.
FRENCH FRIED
Wash, peel and cut potatoes into lengthwise sections about
V2 in. thick, dry between soft towel, fry a few at a time in deep
vegetable oil, drain on paper, sprinkle with salt. Serve very hot
with meat sausage; especially nice for breakfast or luncheon.
MASHED POTATOES
May be delicious or impalatable "why not the former?"
Pare potatoes carefully, let stand for short time in cold water,
drain and put in stew kettle with sufficient boiling water to cover.
Cook till thoroughly done, drain, let stand a moment uncovered
on fire to dry. Mash thoroughly, beat till creamy with a little
hot cream or miik and salt and Mazola or other butter substitute.
Serve hot.
SCALLOPED POTATOES
Peel and slice raw potatoes, cover baking dish with vegetable
fat, put in layer of potatoes, salt, pepper, a little Mazola and
minced onion if liked. Sprinkle over a little rice flour or powdered
arra-root. Another layer of potatoes, etc., until the dish is filled.
Pour over a good thin cream sauce and bake S A hour.
POTATOES SAUTED
Boil, skin, brown in fat, sprinkle with salt.
STUFFED POTATOES
6 potatoes, l /z cup milk,
% tsp. salt, x /4 lb. grated cheese,
% tsp. pepper, 1 egg, if desired.
Select medium-sized potatoes. Wash well, dry, bake in hot
oven about % hour or until soft. Remove from oven and at once
Meat Savers 85
slice off top or cut in half, but do not otherwise break skin.
Scoop out inside with spoon, mash, add salt, pepper, hot milk,
beat in grated cheese and egg. Return to shell, bake 10 minutes.
Boiled potatoes may be mashed and prepared same way and
piled as a cone on dish and baked 10 to 15 minutes.
Mary Sherzer.
SWEET POTATOES GEORGIAN STYLE
Season mashocl boiled sweet potatoes with butter substitute,
salt, pepper and sherry wine. Moisten with cream or milk and
beat 5 minutes, put in a greased baking dish, leaving a rough
surface. Pour over a syrup made of boiling two tablespoons of
molasses and one teaspoonful fat 5 minutes. Bake until deli-
cately browned.
Notes: Eat skins of Irish and sweet potatoes, as they contain
"growth determiners" or vitamines.
Boil potatoes with skins on them this saves waste.
Apply this note to above recipes. Vary recipes by always season-
ing with common sense.
Mashed potatoes, may be used in place of biscuit crust in mak-
ing meat pies.
Sweet potatoes may be used in much the same way as white
potatoes.
SPINACH
Use one-fourth peck of spinach, remove roots, carefully pick
over (discarding wilted leaves) and wash under running water to
free from all grains of sand. Put in a stew pan, allow to heat
gradually and boil 25 minutes or until tender in its own juice.
Drain thoroughly, chop finely, reheat and season with 3 table-
spoonfuls butter substitute, salt and pepper. Form in pleasing
shape on serving dish and garnish with slices of hard cooked egg.
CORN FRITTERS
1 cup flour, 2 rounded tsp. baking powder,
Vz cup milk. 1 tsp. salt,
2 eggs, % tsp. pepper,
1 tbsp. Mazola, 1 cup grated or chopped corn.
Sift flour, baking powder, salt and pepper into bowl, add milk,
well beaten eggs, Mazola and grated corn, or if canned corn is
used put it through meat chopper, and mix well and fry in deep
hot vegetable oil.
86 "Win the War" Cook Book
Milk
The world is desperately hard up for butter and milk. For
small children nothing can take the place of milk and butter;
they die if they don't get them. For grown folks they are next
to meat.
Milk from the cow is almost a complete food. Skim milk is
nearly the same in food value as lean meat. One quart of milk
has more fuel value than half a pound of good beefsteak, and
more than eight eggs. Milk contains vitamines and much lime,
which makes it a food for growing children.
Before the war we had a hard problem to get milk enough. Now
we are sending ten times as much condensed milk to Europe as
we did five years ago.
Our Allies have been killing their dairy cattle for food to an
alarming extent. They had to because they needed the meat
and were short of cattle feed.
Our own dairy herds are less than they were as some have been
slaughtered because of the high cost of feed and because farm
hands are scarce to milk the cows.
Milk is too valuable to waste. Give it to the children to drink,
or if you give them skim milk, give plenty of butter to match it
up. Drink SKIM MILK, use it in cooking.
If it sours it is still good for cooking or for making cottage
cheese.
Don't let a drop of milk be wasted.
Until the school age, milk may well be the main part of the
diet. Give children milk, which is good for them, instead of
coffee and tea, which destroys their appetites, makes them nervous
and does not nourish them. If a child refuses plain milk, serve
the milk combined with bread or cereal, or as milk soups, junkets,
custards, cocoa, etc. It is almost impossible to give any other
food in place of milk to a baby without danger of harm.
Mr. Hoover has distinctly told us that children must have
whole milk and butter; these together with fresh fruits and vege-
tables contain that newly discovered element necessary to bodily
growth known as vitamines, and right here let me state that
the form of fat most commonly used, lard, is entirely lacking in
vitamines. It produces bodily heat, but not life.
Meat Savers 87
% Ib. of lean round of beef, Ibs. fresh codfish,
8 eggs, 2 Ibs. chicken,
2 Ibs. of potatoes, 4 Ibs. beets,
6 Ibs. spinach, 5 Ibs. turnips,
7 Ibs. lettuce, Ye Ib. butter,
4 Ibs. cabbage, Vz Ib. wheat flour,
2 Ibs. salt codfish, y$ Ib. cheese.
MILK AS A LIQUID
Milk coagulates and becomes a solid in the stomach and should
not be regarded as a drink but as a food. It should not be swal-
lowed down rapidly, but sipped slowly, as the faster the milk is
swallowed the larger the curds in the stomach and the harder to
digest. Procure the very best.
There are special methods of varying milk in the diet. Taste
may be altered by heating or adding seasoning, spices, coffee, co-
coa, mineral water.
SOME KINDS OF MILK
Whole Modified
*Koumiss *Lactic acid
*Buttermilk
* These milks are good in digestive disturbances as the lactic
acid bacteria (flavorable bacteria) destroy the putrif active bac-
teria, which are harmful bacteria, which produce a disturbance
called intestinal intoximia. This comes when the food remains in
the intestines for a long time.
V
FOOD FOR YOUR CHILDREN
Help your child to grow big and strong
Uncle Sam is determined to save our babies. America has
been startled by the physical defects of the young manhood re-
vealed by the selective draft and, therefore, the government has
started a campaign to free the rising generation from like dis-
ability. It is a startling fact that according to records the sol-
dier has seven times more chances for living than an American
baby during the first year of its life.
The most desirable foods for children are milk, eggs, beef-
steak, mutton chop, roast lamb and chicken, baked, boiled or
steamed vegetables, fruits, custards, junket, rice pudding, tapioca,
gelatine, milk, water, cocoa.
88 "Win the War" Cook Book
The following should not be given to children: Dried or salted
fish or meat, fried or sauted foods, raw vegetables, fresh and rich
preserves, tea, coffee, or alcoholic drinks.
Here's Good Food for a Real Youngster's Day
A good breakfast to start him off: Milk, corn meal mush, apple
sauce. It makes him fit for school and fit for play.
MILK, and plenty of it, makes him grow a quart each day
if you can. Put it on his cereal and in his soup. Make it into
puddings or custards for him. Try the recipes on the next page
and watch him smile.
WHOLE milk is best, of course, but skim milk is good if there
is a little butter in his meals. Cottage cheese is good, too.
NO COFFEE OR TEA not even a taste. Leave them for the
grown-ups. Milk, cocoa, not too strong, and fruit juices are the
drinks for children, and plenty of water always.
FRUIT they enjoy, and they need it, too; baked apples, apple
sauce, thoroughly ripe bananas, prunes, oranges, etc. Give them
vegetables, fresh or canned. Plenty of fruits and vegetables tend
to prevent constipation. Use proper food and do not depend
upon laxatives.
OTHER FOODS a child needs: Whole wheat bread, not too
fresh corn bread, well-cooked oatmeal, corn meal, rice. They help
make strong boys and girls. Some fats, butter or margarine or
meat fats on his bread or in gravies. An egg, perhaps, particu-
larly if he doesn't get his full quart of milk, or he can have a
little meat or fresh fish, but he does not need much.
SWEETS are good for them the right kinds at the right time.
Dates, raisins, stewed fruits, simple puddings, sugar cookies are
better than candy. Give them at meal times.
Betweeen meals let them have bread and butter, a cracker or
fruit. They won't spoil the appetite, and candy will.
PLAN MEALS LIKE THESE
Here are two sets of the right kind for your youngster. Grown
people will like them, too. If sometimes these seem too much
work, bread and milk alone will make a good meal.
Meat Savers 89
BREAKFAST
No. 1 No. 2
Apple sauce, Stewed prunes,
Oatmeal with milk, Cocoa (weak),
Milk to drink. Toast and butter.
DINNER
No. 1 No. 2
Stew, with carrots, potatoes, Fish, with white sauce,
and a little meat, Spinach or any greens,
Whole wheat bread, Corn bread,
Creamy rice pudding 1 , Milk to drink.
Milk to drink.
SUPPER
No. 1 No. 2
Cream of bean soup, Baked potato,
Crackers and jam, Apple Betty,
Milk. Milk.
90 "Win the War" Cook Book
Your Child Must Have the Best of Foods
GOOD DISHES FOR CHILDREN
These dishes are good for children and grown-ups, too. The re-
cipes provide enough for a family of five.
MILK-VEGETABLE SOUPS
1 qt. milk, 2 cups thoroughly cooked vege-
2 1 / tbsp. flour, tables, finely chopped,
2 tbsp. butter or margarine mashed or put through a
or other fat, sieve. Spinach, peas, beans,
1 tsp. salt, potatoes, o r asparagus
make good soups.
Stir flour into melted fat and mix with the cold milk. Add the
cooked vegetables and stir over the fire until thickened. If soup
is too thick, add a little water or milk.
RICE PUDDINGS
1 qt. milk, y 2 tsp. salt,
y$ cup rice, % tsp. ground nutmeg or cinna-
y$ cup sugar, mon.
% cup raisins or chopped
dates,
Wash the rice, mix all together and bake three hours in a very
slow oven, stirring now and then at first. This may be made on
top of the stove in a double boiler, or in a fireless cooker. Any
coarse cereal may be used in place of rice.
For more suggestions send to the U. S. Department of Agricul-
ture for Farmers' Bulletin, "Food for Young Children." It tells
more about feeding children and the reasons why right food is
so important. It shows every mother how to give her children
their chance in life.
U. S. Food Leaflet No. 7.
Reference, Holts' "The Care of Feeding Children."
Mrs. Rose, "Feeding the Family."
Meat Savers 91
Sauces
To make good sauce is to be master of an art. It requires great
care and attention to the smallest detail. A sauce is intended as
an accompaniment to meat, fish, vegetables or dessert with which
it is served, and should be in perfect harmony with it. It should
never be so prominent in flavoring as to overbalance the flavor
of the food. Certain sauces are associated with certain particular
foods. Mint sauce with lamb, caper sauce with mutton, cran-
berry sauce with turkey, and Hollandaise sauce with fish. Color
adds to the attractiveness of a sauce and may be obtained by the
addition of browned flour, caramel or fruit vegetable juices.
GENERAL RULES FOR MIXING
The thickening material must be separated by mixing with
either fat, cold liquid or sugar before heat is applied. Use an
equal amount of fat, double amount of liquid, double amount of
sugar. Either the thickening material is cold, the liquid is hot,
or the thickening material is hot and the liquid is cold. When
the two parts of the sauce are mixed the sauce must be stirred
until it thickens. Mix the salt with the flour.
METHODS OF MIXING
1. Hygienic Mix the thickening material with the cold liquid,
stir into the heated liquid. Stir until the starch is cooked 3-5 min-
utes over direct heat, 15-20 minutes in double boiler when milk
is used. Add butter just before serving.
2. American Mix thickening material with fat. Heat liquid
and stir into it the thickening material. Cooked as the first
method.
3. French Heat the fat and stir into the thickening material.
Add the cold liquid and cook 3-5 minutes over direct heat.
92
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Meat Savers 93
CREAM SOUPS
Use equal portions of sauce and stock with pulp of cooked food.
This is obtained by pressing through a sieve. Combine and re-
heat.
CREAMED DISHES
Use equal portions of sauce and food to be creamed. Pour the
sauces over the food and reheat, if necessary, in double boiler.
SCALLOPED DISHES
Use equal portions of sauce and food. Place alternate layers
in a buttered dish. Cover with buttered crumbs. Reheat and
brown in the oven.
SOUFFLES
Use equal portions of sauce and food with 3 eggs to each cup
of sauce. Add the egg yolks to the sauce. Mix with the food.
Fold in the egg whites and bake in buttered baking dish set in a
pan of hot water.
CROQUETTES
Use equal portions of sauce and food. Mix and cool. Shape
roll in crumbs slightly and add 1 tablespoonful of water or milk.
94 "Win the War" Cook Book
Eggs
The Nature of the Nutrients in eggs is of almost as much in-
terest and importance as their amount. The fact that when an
egg is kept at a proper temperature for about three weeks, with-
out the addition of anything from without, it produces a chick so
well developed as to begin to walk and eat the same food as the
adult, suggests at once that the egg must contain substances
which are very efficient as sources both of the energy and the
materials for growth and development. Children from one year
to twelve years should not be deprived of the growth-determining
substances, namely, vitamines in eggs and milk and butter; eggs
contain the iron for the anemic.
7-8 eggs 1 pound of meat of food value.
See effect of heat on protein.
Eggs are used as
1. A meat substitute.
2. A flavor.
3. A leavening agent.
4. A thickening agent.
5. A clarifying agent.
Cookery of Eggs.
1. As leavening agents.
The egg white of a beaten egg is full of air bubbles surrounded
by the cell wall of protein. The air is a gas and expands with
heat, thus making the substance (as in cake) light.
2. Thickening agent.
Heat coagulates the protein of the egg, thus forming a thickened
mass (as in custards). Egg as a thickening agent is equal to 1
tablespoonful cornstarch.
3. Eggs act both as a leavening and flavor in quick breads.
They can be omitted in these foods. The flavor may be omitted
when eggs are high by using good brands of desiccated or pow-
dered egg.
4. As a clarifying agent. The albumen surrounds and coagu-
lates around the coffee grain, making coffee grain heavy, and it
settles to the bottom of the pot in which it is cooking.
Meat Savers 95
Note: Add a speck of salt to egg white; it toughens the pro-
tein (albumin) just a little and makes it beat up better.
Percentage Composition:
White: Yolk:
Water 76.2% Water 45.5%
Protein ___. 12.3% Protein 15.7%
Fat .2% Fat 33.3%
Ash 6% Ash ___ 1.1%
Mineral matter or ash: Sulphur, phosphorus, hydrogen, sulphide.
The blueish-green coating around the yolk of a hard cooked egg is
due to the mineral matter. Because of the mineral matter (bone
and nerve building materials) eggs are good for growing children.
They contain all the necessary elements in the right proportion
for growth.
Testing Eggs:
A good fresh egg
1. Has a rough shell.
2. Is clear when held to a light.
3. Sinks in water.
4. Has no sound of movement when shaken.
Methods of Preservation:
1. Coating shell (paraffine).
2. Putting eggs in lime water.
3. Putting eggs in brine.
4. Packing in bran or salt.
5. Water glass solution.
6. Cold storage. 30-40 F.
Note: Eggs in water glass have been known to keep S 1 /^
months and taste just as good as fresh eggs.
Methods of Cooking Eggs:
Soft Eggs.
1. Soft boiled: place egg in boiling water, cover and remove to
place where water will keep hot, but not boil, 8-10 minutes.
180 F., 87 C.
2. Put in boiling water and boil vigorously from 2-3 minutes.
(This toughens protein; is not a good method.)
3. Put egg on in cold water and bring to a boil and egg is done.
96 "Win the War" Cook Book
Hard Eggs.
1. Place egg in boiling water and remove to warm place for 40
minutes (double boiler).
2. Put eggs on in cold water and boil 30 minutes (not a good
method).
Note: Place egg after cooking in cold water, this allows the
egg to shrink from shell and lining.
Always wash eggs before breaking open or cooking. The shells
are dirty and covered with bacteria.
RECIPE FOR WATER GLASS
V 2 part syrup of Calcium Silicate,
10 parts water.
BREAD OMELET
3 eggs, % tsp. salt,
y 2 cup milk, Vz tsp. pepper,
% cup crumbs, 1 tbsp. oleo.
Soak bread in milk, add beaten egg yolks and seasonings. Fold
in beaten whites, cook and serve as plain omelet.
Anna Jensen,
St. Joseph, Mo.
DRIED EGGS
The method of using the dried egg is very simple. One slightly
rounded tablespoonful is equivalent to one average-sized egg. This
amount soaked for half an hour in 3 tablespoonfuls of water may
be used in place of one egg. The egg will soften up more easily
and be ready more quickly if stirred with fork at intervals.
Substituting on this basis, one may use dried eggs in any re-
cipe for cakes, cookies, muffins, custard, cooked salad dressings,
etc., in which the whites and yolks are not separated. The follow-
; ng ways of using dried eggs are suggested:
SCRAMBLED EGGS
4 tbsp. dried eggs soaked in V can milk,
% cup water, Salt,
1 tbsp. butter sub., Pepper.
Soak egg and beat well, add milk, salt and pepper and cook in
Meat Savers 97
the hot fat. This amount serves four people. The food value will
be increased if the egg is soaked in one cup of skim milk.
CUSTARDS
Custards are combinations of milk and egg sweetened and
flavored. Because of the protein present they should be cooked at
a low temperature. This is accomplished by steaming or by bak-
ing in^ molds set in pans of water. Custards are classified accord-
ing to the method of preparation. There are two kinds, steamed
and baked.
To Combine a Steamed Custard scald the milk and pour it over
the egg which has been beaten with the sugar and salt. Return
the mixture to the double boiler and steam, stirring constantly
until done. Add the flavoring just before removing from the fire.
To Combine a Baked Custard, beat the egg with the sugar and
salt. Add the cold milk and flavoring. Pour into molds and set
in pans of water and bake until done.
To Test a Steamed Custard, lift the spoon from the mixture. Jf
the spoon is coated the custard is done.
To Test a Baked Custard, insert a knife. If it comes out clean
the custard is done.
SOFT CUSTARD
2 tbsp. dried eggs soaked in l 1 ^ cups milk,
y 3 cup water for 20-30 min. % cup (4 tbsp.) honey or syrup,
or 1-2 eggs, Flavoring.
Add the syrup to the milk; beat in double boiler, and when hot,
add the egg well soaked and beaten. Stir while cooking, and
when custard has thickened, strain it so that any particles of dried
egg not soluble will be removed. It will be found that the amount
of insoluble matter is very little greater than in a custard made
with fresh eggs.
BAKED CUSTARD
2 tbsp. (slightly rounded) of 1 cup milk,
dried eggs soaked with % cup honey or syrup,
^3 cup water, or 2 eggs, Flavoring.
Combine as in the soft custard, strain, add flavoring and bake
in an earthenware or granite baking dish in a slow oven until
"set." Attractive when baked in ramekins and served individually.
98
the War" Cook Book
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Fats and Butter Substitutes
Note: Dairy butter has food value vital to children, therefore
use it on the table as usual. Use vegetable oils, as olive, cotton
seed and corn oil. Save daily one-third of an ounce of animal fat.
Waste no soap, it contains fat and the glycerine necessary for ex-
plosives. You can make scrubbing soap at home, and in some
localities you can sell your saved fats to the soap maker, who
will thus save our needed glycerine.
U. S. Food Administration.
HOW TO SAVE FATS
Bab Bell,
Extension Assistant Professor of Home Economics,
Missouri University
Fats are derived from two sources animal and vegetable.
Animal, such as lard, butter, cream, beef fat, mutton fat and
poultry fat. Vegetables, such as corn, cotton seed, olive, peanut,
cocoanut, soy bean and sesame oils.
Formerly more animal fats than vegetable fats have been used.
Butter and lard were plentiful, accessible and in convenient form
for household use. The average housekeeper depended upon them
to the exclusion of all other forms of fat. Since there is a short-
age in these particular fats, housekeepers must learn (1) to
economize in the use of these by cutting down the amount of fat
used; (2) to substitute wherever possible vegetable fats in place
of animal fats.
Since the conservation of fats in the home is a very important
means of increasing the supply needed for exportation and home
use, it becomes imperative that housewives should have a thor-
ough knowledge concerning their composition, food value, digesti-
bility, uses in cookery and general rules for conservation.
7987534
100
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Fats and Ilxftcr Snhxtil/itc* 101
Food Value: From this table the comparative food value of
fats in general is seen. It should be remembered that fat yields
two and one-fourth times as much energy for the body as equal
weights of carbohydrates or protein. More and more is the im-
portance of fat in the diet being recognized. Thirty per cent of
the total number of calories needed in the diet should be furnished
by fat. In the ordinary diet this is approximately four table-
spoonfuls or one-fourth cup.
The digestibility of fat is of more importance, especially when
making substitutions. Generally speaking, animal fats and vege-
table fats are equally digestible. Recent investigations have
shown that there is very little difference in the digestibility of fats
that have a melting point below body temperature. While the
eating of large quantities of fat may retard the digestion of food,
it is unlikely that any serious discomfort will be felt if it is pre-
pared intelligently. Fats in general are completely digested, but
require a longer time than most foods.
Butter: Butter is the most widely used of all fats. It has been
estimated that from 17 to 18 pounds per person are consumed
yearly. There are many good and wholesome butter substitutes
on the market which may be used both for cooking and table use.
However, if these are used exclusively in the feeding of children,
care should be used that the supply of whole milk should not be
decreased. Whole milk and butter contain certain substances
essential to growth which are entirely lacking or present in small
quantities in butter substitutes.
Oleomargarine: Oleomargarine is a name given to butter sub-
stitutes made by churning fats other than butter with milk or
cream. The principal fats usuallv used in the manufacture of
oleomargarine are oleo oil made of beef fat and neutral lard made
of leaf and cotton seed oil. Oleomargarine is a good, wholesome
product, and there should be no objection to its use if it is proD-
erly labeled. The best grades of oleomargarine contain nearly
one-third as much of the growth-promoting substances (vita-
mines) as butter does.
Beef Fat: Beef fat is harder than lard and has a more pro-
nounced flavor. For these reasons it is not used extensively in
cooking. However, in certain dishes, finely chopped unrendered
suet is used, and in some countries drippings from the cooked
102 "Win the Wat-" Cook Book
beef or rendered beef suet are used in place of butter on bread.
Suet alone is of a hard consistency, but a good and satisfactory
compound may be had by mixing cotton seed oil, corn oil, etc., with
suet. Mix one part of oil with two or three parts of rendered
suet. If V2 cup of skim milk be added to 1 cup of suet before
rendering, the flavoring is improved. In summer, suet may be
added to lard in small amounts in order to have a harder fat.
Lard: Lard is one of the most commonly used animal fats. It
is made from the fat of hogs and heretofore has been plentiful
and comparatively cheap. Owing to the fact that most women
are in the habit of using lard, it is somewhat difficult to accustom
them to the use of vegetable oils and fats.
Cotton Seed Oil: Cotton seed oil is obtained from the seeds of
the cotton plant. One ton of seeds yields 50 gallons of oil. Prep-
arations made of cotton seed oil are sold in the liquid form, Wes-
son oil being a typical example. In addition, cotton seed oil is
treated chemically to form hard fats, such as Snow Drift, White
Cliff, Crisco, etc. All of these compounds have been found to be
good and wholesome products. Combinations of cotton seed oil
and animal fats are also on the market. The label on all pack-
ages gives the ingredients.
Corn Oil: This oil, which is made from corn, has only lately
"ome into general use for food purposes. It is a wonderful sub-
stitute for olive oil. Has a good flavor. May be used in all kinds
of cooking.
Peanut Oil: The oil made from peanuts is comparatively new
in this country, since peanuts have been disposed of in other ways.
Its use in cookery is very limited at the present time.
Olive Oil: Olive oil is prepared from the olive fruit, and is one
of the oldest oils now in use. The flavor depends upon the variety
of olive, ripeness when picked, manner of handling, length of time
of storage, etc. The extensive use of olive oil is due to its flavor.
Olive oil has no more food value than the other oils. Its high
price is due to its flavor alone.
All fats have advanced in price, yet a great saving may be ac-
complished by investigating the available fats on the market,
their composition and their prices. As a general rule fats are
less expensive when purchased in large quantities. A decided sav-
Fats and Butter Substitutes 103
ing may be made by purchasing both oils in gallon receptacles
and harder fats in corresponding amounts.
Many commercial fats are sold with the statement that one-
third less may be used than lard. This statement is somewhat
misleading. One fat should be substituted for another according
to its composition. All 100 per cent fats given in the table on the
composition of fats may be used interchangeably. Approximately
seven-eighths as much of these fats will substitute for butter
and oleomargarine.
Savory Fats: Savory fats may be made when undesirable flav-
ors are to be eliminated. Usually strong seasonings, such as
thyme, sage, marjoram, summer savory, bay leaves or onions are
added to unrendered fats, having pronounced odors or flavors like
those of beef or mutton.
These seasonings mask the strong original flavors. Render in
a double boiler and strain carefully through a cloth so that all
bits of herb are removed. Adding salt after rendering improves
the flavor.
Savory fats may also be prepared from rendered fats by adding
the seasonings, heating the mixture and straining.
Fats with strong flavors, such as suet and mutton fat, may be
improved by heating with water, milk, or charcoal. If charcoal is
used, all pieces may be removed by straining through a heavy
cloth.
Care of Fats: All fats which are to be stored for some time
should be protected from heat, light and air, in order to prevent
them from becoming rancid. Keep in tightly covered receptacles
and in a cool, dark place.
In summer time scraps of fat which are saved should be ren-
dered promptly to prevent them from becoming rancid. It is also
important in rendering or clarifying fats that all moisture be
driven off, since molds are very apt to grow if fats contain mois-
ture.
Keep butter, oleomargarine and other butter substitutes in a
cool place away from food having strong odors, since odors are
readily absorbed by these fats. Store the oils in closed cans or
bottles wrapped in paper in a cool place the refrigerator is pref-
erable.
104 "Win the War" Cook Book
How to Render Fats: Chop in small pieces or put through a
meat chopper, heat in a double boiler until all the fat has melted.
The use of a double boiler prevents too high a temperature. If
fat is over-heated it will become rancid. Strain through a cloth,
heat again to sterilize and drive off moisture.
How to Clarify Fats: Method I: Melt the fat with an equal
proportion of water in a double boiler. Strain through a cloth.
When cold remove the layer of fat from the water.
Method II: Follow directions given in I, using sour milk. Flav-
ors and odors are modified.
Method III: Follow directions in I, adding several pieces of
clean hardwood charcoal. If beef fat is being clarified, the yellow
color is removed and a white odorless fat is secured.
In many homes the practice of making soap from drippings,
trimmings, etc., has long been the custom. At the present time
when fats are so scarce every effort should be made to utilize
every particle for good. If the scrap jar is watched carefully, no
fats will be available for soap making.
Many people are eating more fat than their bodies require.
This extravagance means that our soldiers and the working people,
who need generous amounts of fat, will be denied this necessity.
If everyone realizes the seriousness of the situation and will cut
down on his daily allowance of butter, cream, oil and cooking fat,
a large amount of fat will be saved.
SUGGESTIONS FOR FAT CONSERVATION
1. Eat just enough fat to supply body needs. Thirty per cent
of the total number of calories in the ration is sufficient, or four
level tablespoons.
2. Leave no fat on the plate. This means fat from meat as well
as butter.
3. Use pure butter on the table, especially for children, but
sparingly for cooking.
4. Do not use it in cooking.
5. Peanut butter, jellies, or nut and fig paste are excellent sub-
stitutes.
6. Use vegetable fats (made solid by treating commercially
with hydrogen).
7. Use vegetable oils for frying and salad dressings.
Fats </i/<l Ittifler Substitutes 105
8. Make gravies to conserve the flavor of the extractives and
the food value fats from meats.
9. Keep all rinds of bacon and salt pork. Use as seasonings
when cooking cabbage, greens, vegetables, soups, etc.
10. Save all trimmings from beef, pork, mutton and fowl. Ren-
der and use in cooking.
11. Keep a small jar for bits of fats, drippings or gristles.
When a sufficient amount has been collected, render the contents.
WAR BUTTER
How to make 2 a /4 pounds of butter out of 1 pound,
of Vz pound.
1 Ib. butter, 1 tbsp. gelatine.
1 pt. rich milk,
Method No. 1. Cream butter. Put small amount cold milk with
gelatine. Heat rest, pour over soaked gelatine. Add to butter,
heat until it begins to thicken, place on platter by spoonful to
thicken. 1 pound makes 2*4 pounds.
V 2 Ib. butter, V 2 Ib. whole milk.
1 tsp. salt,
Method No. 2. Churn 2 minutes. Can be done with mason jar
and spoon beater, ice cream freezer, Daisy churn.
PASTRY
Use little pastry when you do make pies, use one crust instead
of two.
Try the New England deep apple pie, with only one top crust.
Use the vegetable fats instead of animal fats in making pastry.
If vegetable oils are used the quantity of fat may be reduced
by one-third; that is 2% tablespoonfuls of oil to 1 cup of flour is
sufficient. The oil itself helps to moisten the flour so that very
little water is necessary. The dough should be made as dry as
possible to make a tender pastry.
U. S. Food Administration.
CONSERVATION OF PIE CRUST
CORN MEAL CRUST
Grease a pie plate well. Cover with raw corn meal, giving the
plate a rotating motion so that an even layer of the meal will
106 "Win the Wai" Cook Book
stick to the plate about 1/16 of an inch in thickness. Fill the
plate with pumpkin pie mixture. Bake in hot oven.
OATMEAL CRUST
2 cups finely ground oatmeal, 1 tsp. salt.
I cup boiling water,
Scald the oatmeal with the water. Add fat and mix thoroughly.
Roll very thin and line small pie or tart tins with the mixture.
Bake in hot oven. Fill with apricot marmalade or other thick mix-
ture. If desired spread a meringue on top and brown in the
oven.
MEATLESS MINCEMEAT
Another culinary triumph in the art of food conservation has
been brought to the attention of housewives of the country by the
National Emergency Garden Commission as a worthy companion
of pumpkinless pumpkin pies and gingerless ginger bread. The
new mincemeat, officially described as "camouflage," was tried on
500 troops on a transport, who pronounced it perfect and called
for more. Half a package of raisins, half a pound of prunes
stewed with lemon juice and peeled; % cup of sweet cider, 4 table-
spoonfuls or brown sugar. Chop raisins and prunes together and
the result is said to be a meatless mincemeat pie in accord with
the Food Administration's meatless Tuesday.
MOCK MINCEMEAT (No Meat)
To Be Baked in U. S. Food Administration Crust
II cups chopped green to- cups water,
matoes, 5 cups brown sugar,
cups chopped apples, % cup suet,
l 1 /^ cups vinegar, 1 tsp. salt.
2 packages raisins,
2 tbsp. mixed spices (allspice, cloves, cinnamon and nutmeg),
Grind tomatoes, add salt, drawn over night through bag. Mix
all ingredients and cook slowly for 2% hours.
Note: Best results are obtained by using- fireless cooker, and
cooking 6 or 7 hours. Mrs. R. J. Winters.
BRER RABBIT OLE SOUTH MOLASSES PIE
A Southern Pie That Will Make Any Cook Proud
1. Boil 2 cups of Brer Rabbit Molasses and 1 tablespoonful of
butter.
Fats and Butter Substitutes 107
2. Break 4 eggs in bowl or pan; add pinch salt; beat until well
mixed.
3. Pour the molasses over the eggs, stirring briskly.
4. Have pie pans lined with crust. Pour in and bake. This
makes two pies. If you wish to make but one pie, equally divide
the ingredients.
PREPARATION AND PROPERTIES OF SOAP AND
EQUATIONS SHOWING THE REACTIONS
Natural fats and oils are essentially mixtures of stearin, pal-
mi tin and olein. Beef and mutton fat are chiefly stearin, lard is
mainly palmitin and olein, and while oils, such as olive, are chiefly
olein, stearin and palmitin are solids at the ordinary temperature,
but olein is a liquid.
Tallow is chiefly stearin, but human fat and palm oil are largely
palmitin. The soft and liquid fats and oils contain considerable
olein as a rule. The proportion of the olein determines the con-
sistency of the fats and oils. Thus olive oil contains 72 per cent
of olein (and a similar fat) and about 28 per cent of stearin and
palmitin.
Butter consists of fats corresponding to the following acids:
palmitic, stearic, oleic, butyric, capric and caproic. The last three,
together with traces of other substances, give butter its pleasant
flavor. Oleomargarine and other substitutes for butter resemble
real butter very closely in composition.
C3H3(OH)3.
Glycerine is a thick, sweet liquid. It is used to make nitro-
glycerine. It is also used as a solvent, a lubricator, a preservation
for certain foods as a sweetening substance in certain preserves
and candy.
Glycerine is a by-product in the manufacture of soap. Glycer-
ine is an alcohol and for this reason is often called glycerol when
treated with a mixture of concentrated nitric and sulphuric acids
it forms nitroglycerine (C 3 H 5 (ONO,) 3 ). This is a heavy oily liquid,
a well-known explosive and an ingredient of other explosives.
When mixed with infusional earth, fire and sand and even saw-
dust it is known as dynamite.
108 "Win the War" Cook Book
HARD SOAP
1. Stearin (beef or mutton fat)-|-Water glycerine-|-stearic acid.
Stearic acid-{-sodium chloride=sodium stearate, or (hard soap)
-(-Hydrochloric acid.
2. Stearic acid-|-sodium hydroxide hard soap and water.
SOFT SOAP
Stearin (beef or mutton fat) potassium hydroxide soap and
glycerine.
HOME METHOD OF MAKING SOAP
Empty the contents of a can of lye into a stone jar, pour over it
2% pints of cold water and stir until lye dissolves. Set aside
until the temperature is not over 80 F. or 262/3 C. Melt 5%
pounds of clean greasy tallow, or lard, and set aside until the tem-
perature is 120 F. or 49 C., slowly pour dissolved lye into the
grease, stir until lye and grease are thoroughly combined and mix-
ture drops from stirrer like honey. Stir slowly but not too long,
or you may separate the lye; from 5 to 15 minutes is enough, ac-
cording to grease and weather. Pour into a mold, set away for a
day or two, empty out and cut up as desired.
SALADS
Vegetable Oils
Salads are divided into two groups, dinner salads and the more
substantial salads served at supper and luncheon in the place of
meats.
Fruit salads are much out of place in the dinner menu unless
they figure as the last course, when they are served with crackers,
cheese and coffee. This is an unusual custom that is rapidly
growing in popularity. Fruit salads are naturally sweet, and
when followed by a dessert, the palate is not apt to become clogged
with sweet. As a general rule sweets and savories do not mix,
although occasionally they may be blended as currant or orange
salad with game. These exceptions must, however, be introduced
with sparing hands, as they often strike a discordant note.
The heavy salad, swathed with mayonnaise or boiled dressing,
is entirely out of place at dinner, because it overloads the menu
with fat. Only those salads of green vegetables should be selected,
like lettuce, beets and cabbage, tomatoes and cress, asparagus, etc.,
French dressing with variations alone being suitable.
Fats and Butter Substitutes 109
Heavy salads fit into light luncheon better than into any other
meals, and may often form the main dish, while a fruit salad is
always acceptable in place of dessert.
Salads are of exceeding importance in metabolism.
The green vegetables and fruits contain the so-called inorganic
elements as mineral salts, which must exist in the body and take
part in functions in at least three different ways: (1) as the con-
stituents which give rigidity and comparative permanence to the
skeleton; (2) as essential elements of the protoplasm of the
active tissues; (3) as salts held in solution in the fluids of the body,
giving these fluids their characteristic influence upon the elasticity
and irritability of muscle and nerve supplying the material for
the acidity or alkalinity of the digestive juices and other secre-
tions and yet maintaining the neutrality of slight alkalesence of
the internal fluids as well as their osmotic pressure and solvent
power.
Left over greens, vegetables, string beans, peas, carrots, turnips,
cauliflower, cooked spinach, beets and leeks may take their place
in the dinner salad. Use them mixed, alone, or as a garnish for
lettuce.
The oil used in the salad dressings has much food value. It is
a heat and energy producing substance.
MAYONNAISE DRESSING
2 eggs (yolks), 1 tsp. salt,
2 cups Mazola oil, 1 tsp. mustard,
2 tbsp. vinegar, Dash cayenne.
Juice of 1 lemon,
Set the mixing bowl in a pan of chopped ice and have ingredi-
ents very cold.
Mix the seasonings and add to the beaten yolks of the eggs.
Beat with a small wooden spoon or silver fork. At first add the
oil drop by drop, beating vigorously. When too thick to beat, add
1 teaspoonful vinegar. Continue to add the oil slowly, alternating
with the vinegar and the lemon juice until at least ^ cup of oil
has been added. Onion juice may be added if desired.
If the oil is added too rapidly the dressing separates and has a
curdled appearance. This should never happen if the oil is added
very slowly at first; but in case it does, put the yolk of another
egg into a clean bowl and beat in the curdled dressing slowly.
110 i "Win the WW Cook Book
After a half cup of oil has been added the dressing may be beaten
with a Dover egg beater and the oil added more rapidly.
NORWEGIAN MAYONNAISE
Add a tablespoonful of anchovy paste to a half pint of mayon-
naise dressing, stir in a tablespoonful of tomato catsup, ten drops
of Worcestershire sauce and 2 drops of Tabasco. Use with broiled
or fried fish.
FRENCH DRESSING
l /z tsp. salt, 1 tbsp. vinegar (malt or
% tsp. white pepper, Tarragon preferred),
Dash paprika, 3 tbsp. Mazola or other veg. oil.
Mix the seasonings and stir into the oil. Add the vinegar and
beat vigorously till the mixture thickens slightly.
Green salads should be dressed at the time of serving. The
flavor is improved if the bowl in which the salad is arranged is
rubbed with a clove of garlic or slice of onion.
A 1 SALAD DRESSING
Mix % teaspoonful of freshly ground pepper, ^ teaspoonful salt
and one teaspoonful of prepared mustard. Then stir in 4 teaspoon-
fuls of Mazola, and when blended, add 1 tablespoonful of claret.
Serve it on any plain salad of lettuce, or a mixture of lettuce,
chives and cucumbers. The lettuce should be washed several times,
drained and wrapped in a napkin and laid on the ice until chilled
and crisp. Do not slice the cucumbers nor chop the chives until
just before serving.
Put the salad into a bowl in any preferred way, the lettuce ar-
ranged like an open head with a sprinkling of chives and a border
of sliced cucumbers overlapping, or have the cucumbers diced and
heaping in the center and the lettuce for a border. Add the dress-
ing when serving, as the vegetables wilt quickly after the dressing
is blended with them.
HOLLANDAISE SAUCE
Beat the yolks of 4 eggs and beat in gradually % cup Mazola or
other vegetable oil. Add a /4 teaspoonful salt, dash of paprika and
% cup boiling water. Cook over hot water, stirring constantly until
thick, adding gradually the juice of Vz lemon. Chill before using.
Serve with fish, or a fish salad.
Fats and Butter Substitutes 111
SAUCE TARTARE
Make a mayonnaise dressing, using Tarragon vinegar. To each
cup of dressing add 1 shallot, or small onion, chopped fine, 2 table-
spoonfuls each of finely chopped capers, olives and cucumber pickles,
1 tablespoonful chopped parsley and % teaspoonful powdered Tar-
ragon.
GREEN MAYONNAISE
This is used frequently for apple salad, and is made by adding
2 or 3 drops of apple coloring to ordinary mayonnaise, or it may
be colored by adding finely chopped parsley rubbed to a paste.
ITALIAN DRESSING
Rub the mixing bowl with a clove of garlic, add the salt, Tabasco
sauce, a teaspoonful of tomato catsup and stir until well mixed.
Add 6 tablespoonfuls of Wessen oil or other vegetable oil, a tea-
spoonful of grape or Tarragon vinegar; beat thoroughly and pour
at once over sliced tomatoes on lettuce leaves. Serve with fried or
broiled fish or lobster cutlets.
WALDORF SALAD
2 cups hard tart apples 1 cup celery (cut fine),
(chopped), 1 cup English walnuts (chopped).
Mix with French dressing or mayonnaise dressing made of
vegetable oils.
COMBINATION FRUIT SALAD
1 grape fruit, 1 banana,
2 oranges, 1 cup Malaga grapes.
Pare the oranges and' grape fruit and remove from pulp in sec-
tions, slice the banana and cut grapes in half and remove seeds.
Mix with % cup sugar and set on ice for % hour. Arrange on let-
tuce leaves and put a tablesponful of mayonnaise on the top of
each salad.
CHERRY SALAD
Stone carefully large red cherries, arrange them neatly on crisp
lettuce leaves, pour over French dressing made of vegetable oil
and serve.
112 "Win the War" Cook Book
GRAPE FRUIT SALAD
Pare the grape fruit, remove the white skin, and with a sharp
knife take out the carpels, keeping them whole. Dish on Ro-
maine or lettuce leaves, baste with French dressing and serve.
CELERY AND GRAPE FRUIT SALAD
Cut the fruit in thirds lengthwise, remove the pulp and cup up
with an equal amount of crisp celery. Refill the shells with this
mixture and garnish with celery tips. Serve with mayonnaise
dressing.
DATE SALAD
1/2 lb. dates, ^ cup chopped walnuts or pe-
2 slices pineapple, cans.
ORANGE AND SMALL ONION SALAD
Slice oranges and place small slices of tiny onions on the orange.
Serve with French dressing.
PINEAPPLE AND CHEESE SALAD
Place large-sized slices of canned pineapple on crisp lettuce
leaves and cover pineapple with Star Brand White Cheese or Neuf-
chatel cheese forced through the potato ricer, and serve with
French dressing. Garnish with olives or Maraschino cherries.
WHITE SALAD
% cup chopped celery, 4 tsp. gelatine,
% cup shredded cabbage, 2 tsp. lemon juice,
Vz cup nut meats, 2 tsp. sugar,
2 slices pimento, 2 tsp. salt.
2 cups water,
Make a liquid lemon jelly, add celery, cabbage, nuts and pimen-
tos, mold, serve on white lettuce leaf with white salad dressing.
In absence of white lettuce, salad may be garnished with parsley,
cabbage leaf or celery.
BANANA SALAD
3 bananas, Vz cup chopped nuts.
Peel bananas, cut in halves and fourths and place 2 pieces on
crisp lettuce leaves, and sprinkle ground nuts over bananas and
serve with mayonnaise dressing.
Fats and Butter Substitutes 113
ASPARAGUS SALAD
Dish a bunch of well-boiled asparagus on a cold platter, pour
over French dressing and serve.
STRING BEAN SALAD
Arrange carefully cooked string beans over lettuce leaves. Pour
over carefully prepared Italian salad dressing and use at once.
CABBAGE SALAD
Cut a hard head of cabbage into halves and then with a cabbage
cutter or sharp knife shred fine the desired quantity. Cover with
ice water and soak for two hours, changing the water once or
twice. At serving time, shake and dry cabbage in a towel, toss it
lightly in the salad bowl. Pour over a well-made French dressing.
Mix thoroughly and serve at once. This is one of the nicest of all
the winter dinner salads. Chopped celery or celery seed may be
added as preferred.
CHIFFONADE SALAD
This salad is made by mixing all green vegetables in season, and
is frequently called "The French Salad." Lettuce, dandelion,
chicory, a little chopped beet, chopped celery, a bit of tomato are
mixed and covered with French dressing. The dressing is usually
flavored both with onion and garlic.
BOHEMIAN SALAD
Cover the bottom of the salad bowl with crisp Romaine or let-
tuce; arrange over the alternate slices of hard-boiled egg and
boiled beets. Sprinkle with finely chopped onion, cover with
Italian or French dressing, toss and serve.
LETTUCE SALAD WITH CHEESE BALLS
2 pkgs. Neufchatel cheese, tbsp. pecans, chopped,
*/& tsp. onion juice, ^ tsp. salt,
2 tbsp. lemon juice, % tsp. paprika.
1 tbsp. parsley,
Mix all the seasonings with the cheese, make into small balls
with butter paddles and serve with head lettuce covered with
French dressing. For variation do not put the parsley into the
114 "Win the Wo r" Cook Book
balls, but chop more of it very fine and roll the balls in it very
lightly.
GREEN PEPPER AND PIMENTO CHEESE SALAD
Stuff green peppers with pimento cheese, slice and lay on let-
tuce leaves, serve with French dressing.
SWEETBREADS SALAD
Plunge a pair of sweetbreads into cold water as soon as they
come from the market, and let stand 1 hour. Drain and put into
salted boiling water to which has been added V 2 tablespoonful
of vinegar and cook slowly 20 minutes. Again drain and plunge
into cold water, that they may be kept white and firm. Cut in
cubes and mix with an equal measure of cucumber cut in
cubes. Season with salt, pepper and paprika and moisten
with dressing. Arrange in nests of lettuce leaves. For the dress-
ing beat Vz cup of heavy cream until almost stiff, using an egg
beater. Add 3 tablespoonfuls of vinegar very slowly, continuing
the beating until mixture is stiff; season with salt, pepper and
paprika.
CHICKEN SALAD
Use by measure twice as much chicken as celery. Cut the
chicken in small cubes; do not chop it, and mix with French dress-
ing. When ready to serve drain, add celery and mix with mayon-
naise dressing. If boiled dressing be used, mix the chicken with
part of that, adding more when ready to serve. Mayonnaise
dressing can be used alone without French dressing if preferred.
FISH SALAD
Remove skin and bone from 1 can salmon. Mix with ^ cup
finely cut celery and hard cooked eggs and cooked salad dressing,
or mayonnaise, and serve on a bed of lettuce.
LOBSTER SALAD
Mix cold boiled lobster with nicely seasoned mayonnaise dress-
ing, and serve on lettuce.
CRAB SALAD
Mix crab flake with mayonnaise dressing and serve on lettuce
leaves.
Fats and Butter Substitutes 115
POTATO SALAD
4 medium-sized cold boiled po- 4 hard cooked eggs,
tatoes, 1 red onion.
Cut potatoes into small, thin slices, add chopped onion and egg
cut in quarters and sliced, moisten well with cooked salad dressing,
to which cream has been added. Serve on lettuce and garnish with
slices of egg.
TOMATOES EN SURPRISE
Peel small, solid tomatoes, cut off the stem and remove the core
and seeds. Fill the tomato with crab flakes, put over a teaspoon-
ful of lemon juice and turn them upside down on crisp lettuce
leaves, cover with mayonnaise dressing and send to the table.
Sardines may be substituted for crab flake.
TOMATO ASPEC JELLY
Stew 1 quart can of tomatoes until soft, cutting and mashing
the pulp to hasten the process. Flavor by stewing with them ^
teaspoonful of mixed whole spices, 2 level teaspoonfuls of celery
salt and 1 small Bermuda onion. Strain the tomato through puree
strainer, and, if needed, add boiling water to make 2 cups of
juice. Have ready Vz box of gelatine soaked in ^ cup of cold
water until soft. Heat the tomato juice to boiling and add the
soaked gelatine, stir until dissolved and strain it through fine
cheese cloth. Pour it into ring mold, or into small cups or fancy
molds, which have been first wet in cold water. Chill, and when
firm and ready to serve, turn out on a nest of lettuce leaves and
spread on top with mayonnaise dressing.
STUFFED TOMATO SALAD
Peel medium-sized tomatoes, remove thin slice from top of each,
take out seeds and part of pulp, sprinkle inside with salt. Fill
tomatoes with pineapple, cut in small cubes or shredded, and nut
meats, using % pineapple and ^3 nut meats. Mix with mayon-
naise dressing, garnish with mayonnaise, halves of nut meats and
slices cut from tops, cut square. Serve on a bed of lettuce leaves.
Any of the following mixtures may be substituted for the pine-
apple and nuts:
116 "Win the War" Cook Book
Cubes of cucumber with tomato pulp mixed with boiled salad
dressing or mayonnaise. Apple and celery mixed with any salad
dressing. Shredded cabbage and green pepper mixed with boiled
dressing or mayonnaise.
K. S. A. C.
FROZEN TOMATO
2% cups tomato juice, 3 bay leaves,
8 pepper corns, 6 cloves.
l 1 /^ tsp. salt,
Add spices to tomato, bring to a boil, and boil 1 minute. Press
through a sieve and freeze as an ice. Serve with boiled salad
dressing or mayonnaise.
K. S. A. C. Cook Book.
SOY BEAN SALAD
One cup soy beans cooked and drained. Add one small onion
chopped, 4 small sour pickles, paprika and celery seed, or % cup
chopped celery. Serve with a boiled dressing.
Sugar Substitutes
Americans eat more sugar than other folks do; more than is
really good for them. We have been using 4 ounces a piece daily,
other people half as much, and now our allies are down to I ounce
a day or less.
One ounce a day (2 tablespoonfuls or 6 teaspoonfuls), that is
all it takes to make a stock of 1,185,000 tons this year for our
army and our allies. Saving that ounce a day is part of your war
service.
U. S. Food Administration.
Your principal way of substituting for sugar is the diet.
1. All the ripe fruits contain sugar. The amount varies from
about 3 ounces or 6 tablespoonfuls per pound in fresh figs and
plums to about Vz ounce per pound in watermelon.
2. Dried fruits: If the water is driven off from fruits as in the
drying process, the sugar becomes more condensed than it is in
fresh fruits.
3. Syrup may replace sugar in most recipes; give the children
syrup, honey, molasses, preserves. It is better for them than
candy.
Sorghum molasses l 1 /^ cups is equiv. 1 cup sugar.
Corn molasses 1^ cups is equiv. 1 cup sugar.
Honey 1^5 cups is equiv. 1 cup sugar.
Maple syrup iy 2 cups is equiv. 1 cup sugar.
4. Add more salt to cereals in cooking them. This saves the
amount of sweetening necessary at time of serving.
Note: 1. When using honey in place of molasses in any re-
cipe, use less soda, according to the acid in the honey. When in
doubt use less. 2. Do not substitute vegetable syrups or
preserves in the regular diet of the child. These are lacking in
vitamines or "growth determiners," which are absolutely vital to
the physical development of the child. Butter, eggs and fresh
fruits are rich in vitamines and are essential. 3. To replace 1
cup sugar by P/4 cups molasses, subtract */4 cup from the liquid
called for in the recipe. See table of syrups composition and
apply to other syrups.
To test the stages of syrups in candy cooking.
These tests are made by dropping a small portion of the syrup
118 "Win the War" Cook Book
into cold water. Each stage or test corresponds to a definite tem-
perature as indicated by the thermometer.
Soft Ball When mixture will make up into soft ball, 236 F. or
113 C.
Hard Ball When mixture forms a firm, or rather hard, ball,
230 F. or 123 C.
Soft Crack When mixture becomes crisp and too hard to form
a ball, 260 F. or 127 C.
Hard Crack When mixture will crack or break when crushed
between fingers, 290 F. or 143 C.
Caramel A fifth stage is known as the caramel stage. This
may be reached by boiling the syrup beyond the hard crack stage
or by melting dry sugar over direct heat. The test for this
stage is a golden color, 348 F. or 176 C.
EAT LESS SUGAR
Mary E. Robinson
Missouri University
The average American eats approximately 90 pounds of sugar
a year. This includes not only the amount eaten at the regular
meals, but also that taken between meals in the forms of candy,
cakes, ice creams and soft drinks.
Sugar is used as a source of energy for the body. When eaten
in excess, it tends to ferment and cause digestive disturbances.
The average amount of sugar which may be eaten by an adult per
day is four tablespoonfuls or four tablespoonfuls of honey, 3%
tablespoonfuls of syrup or four tablespoonfuls of molasses. How-
ever, soldiers on long marches, athletes or school children may use
more sugar in the diet than less active persons of the same size
and weight. In the case of children there is danger that in eating
too much sugar, especially in the form of candy, the appetite will
be dulled for more wholesome foods and a lack of mineral matter
in the diet will result.
The following table gives the composition of the sugars and
syrups in common use:
Sugar Substitutes
119
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120 "Win the War" Cook Book
SUGGESTIVE METHODS FOR THE CONSERVATION OF
SUGAR
1. No adult should eat more than 4 tablespoonfuls of sugar per
day. A part of this amount may be in the form of honey, syrup or
any other sweet.
2. Reduce to a minimum the amount of sugar used in beverages.
Many beverages are served sweeter than they need to be, and
sugar is often left in the cup or glass in which they are served.
3. If cereals are prepared carefully, salted and thoroughly
cooked, they will be palatable without the addition of sugar. If the
sweet taste is desired, sweeten the cereals with fruit, rather than
sugar. (Ex. oatmeal and raisins or dates.)
4. Use recipes calling for less sugar, especially for cakes and
other desserts; substitutes, corn syrup, sorghum, honey, apple
syrup, and other fruit syrups for the sugar.
5. Use more fresh, dried and canned fruits and less sugar will
be desired.
6. Omit rich, heavy desserts requiring sugar, such as puddings
with rich sauces, iced cakes, sugar pies, etc.
7. When sugar is craved, eat fruits instead of candy, ice cream
and soft drinks. Fruits will be better for the body and the sub-
stitution will render a patriotic service.
8. Give children fruit, fruit juice, fruit breads and fruit cookies
instead of candy and rich cake.
SUGARLESS CANDIES
It is almost impossible for American people to break them-
selves of the candy-eating habit. Therefore, at this time, some
form of confection should be substituted which requires little or
no sugar.
The following sugarless recipes are suggested:
STUFFED DATES
Remove seed by splitting the fruit lengthwise. Fill the center
with chopped nut meats or cherries and wrap in oiled paper.
FRUIT SQUARES
Run equal parts of figs, raisins and dates through the food
Suyar Substil/ilf* 121
chopper. Add ^ the amount of cocoanut or nuts. Moisten with
orange juice. Shape into balls or squares.
These may be dipped into melted chocolate or not, as desired.
Dried peaches, apricots or prunes may be substituted for fruits
given above.
DRIED PINEAPPLE
Peel fruit and slice crosswise in very thin slices. Place in oven,
the door of which is left open, or in a drying rack over the stove.
Dry as for apples.
SYRUP OR MOLASSES TAFFY
3 cups syrup or sorghum, 1 tsp. vinegar.
1 tbsp. butter,
Cook syrup until it forms a hard ball when dropped in cold
water. Add one tablespoonful strong vinegar for flavoring. Pour
on cold buttered or oiled platter. Allow to cool until it can easily
be handled and pull until light.
CARAMELS
2 cups sorghum or Karo Vz cup cream or condensed
syrup, milk,
l 1 /^ squares chocolate, 2 tbsp. vinegar.
Cook until it forms a firm ball in cold water. Pour on buttered
pan, and when cut in squares wrap in wax paper.
FRUIT PASTE
Put through the meat chopper enough cherry, peach or quince
preserves to make Vz pint with the juice. Heat fruit and add 2
tablespoonfuls of gelatine previously softened in a very little cold
water. Stir well and continue stirring until it begins to cool and
thicken, then pour into oiled dish to make a layer 1 inch thick.
Let dry slowly, sprinkle with sugar and place in box with waxed
paper between layers. A mixture of dried apricots and soaked over
night in enough water to cover may be used for this paste. Pour
off water, bring it to a boil, pour over apricots, and let stand until
cool. Put apricots and dates through meat chopper and proceed
with the proportions above.
122 "Win the War" Cook Book
PASTE BONBONS
Soak 1 ounce of gelatine in % cup of water, add to hot syrup;
makes 2 cups hot corn syrup. Take from fire, add 2 teaspoonfuls
each of lemon and orange juice and 1 of rum or brandy, and if
for mint bonbons, add also 2 teaspoonfuls of creme de menthe and
2 drops of spearmint and color green; if for fruit, color pink and
add Vs cup each minced candied fruits, pecans or almonds. Turn
into a wet pan % of an inch thick, put on ice and in 12 hours turn
out on board dusted with powdered sugar. Cut in squares and
roll in sugar.
BITTER SWEETS
An attractive variety of candies may be made by dipping sweet
fruits in bitter chocolate. Use for this purpose dates, citron,
candied orange peel or crystallized fruit. Melt unsweetened choco-
late in double boiler. Keep the chocolate just warm enough to
prevent solidifying. With a fork drop pieces of fruit in chocolate.
See that each piece is completely coated, then remove to waxed
paper to harden.
OLD-FASHIONED MOLASSES CANDY
2 cups molasses, % tsp. baking powder,
1 tbsp. vinegar, 1 tsp. vanilla or ginger extract.
2 tbsp. (1 ounce) butter sub.,
Put molasses, vinegar and butter into a sauce pan, bring to a
boiling point and boil, stirring all the time until the mixture is
brittle when dropped into cold water. Stir in baking powder and
extract and pour into buttered tin. When nearly cold, pull until
glossy. Cut into small pieces and lay on a buttered plate or wrap
in waxed paper. Sufficient for 1 pound of candy.
PEANUT BRITTLE
2 cups New Orleans molasses, 1 cup roasted peanuts.
Cook molasses until it cracks when dropped in cold water, car-
amel stage; have ready the peanuts rolled fine, stir in, pour on
oiled marble slab, roll with flat blade of knife as it cools; this
should harden in the thin sheets.
Sugar Substitutes 123
POPCORN CANDY
1 cup syrup, 1 tbsp. vinegar.
2 qts. of popped corn,
Boil together the syrup and vinegar until it hardens when
dropped in cold water. Pour over freshly popped corn and mold
into balls or fancy shapes for the Christmas tree. Little pop-
corn men will please the children. Mark in the features and out-
lines with melted chocolate.
Either honey, maple syrup, molasses, white cane syrup or corn
syrup may be used.
U. S. Food Administration.
PLAIN HONEY TAFFY
1 cup sugar, ^ cup water,
1 cup honey, 1 tsp. vanilla.
Boil the honey and sugar together until the mixture makes a
hard ball in cold water (270 F.). Add vanilla or other flavor if
desired. Put in a buttered dish to cool and pull until white. If
the pan the honey is cooked in is buttered around the top the
honey will not boil over on the stove. It is possible to vary these
proportions widely and always get a delicious taffy.
HONEY CANDY WITH PEANUTS
2 cups honey, 1 cup boiling water,
1 cup butter, Pinch salt.
Boil to a hard ball, and pour over layer of rolled peanuts which
have been scattered evenly over the bottom of a buttered pan.
When nearly cold, mark off in long strips and roll up tight, then
slice across with a sharp knife before it gets quite cold. This re-
cipe may be varied by adding 1 or 2 cups of sugar when it has
cooled slightly; stir in 1 or 2 teaspoonfuls peanut butter to suit
taste, keep stirring until creamy, pour into buttered pan, mark in
squares.
HONEY BUTTER SCOTCH
3 h. tsp. butter, 2 cups honey,
i/4 tsp. soda, 2 tsp. lemon extract,
2 tbsp. vinegar, 2 cups brown sugar.
Boil the honey, butter and vinegar until it hardens when dropped
124 "Win the War" Cook Book
into water (270 F.), stir in the soda and extract; pour in buttered
tins to cool.
HONEY CHOCOLATE CARAMELS
Vz lb. cocoa, % lb. pecan nuts,
2 cups honey, Ibs. sweet almonds.
1 tsp. vanilla,
Cut the nuts fine and boil them with other ingredients until
thick (260 F.), cool and roll out, cut in squares and dry in oven.
CHOCOLATE HONEY TAFFY
1 piece chocolate, inch square, l /^ cup sugar,
1 cup honey, 1 tsp. vanilla.
Boil until it makes a hard ball in cold water (270 F.). Add
vanilla and put in a buttered dish to cool. Pull until light.
CAKES
Bake only those cakes in which syrup may be substituted for
sugar. Vegetable fat or oil for butter. A part other cereal flours
for wheat flour.
Do not use frostings unless you can make them without sugar.
The following table was worked out by Mary E. Robinson in
Missouri University.
This standard recipe may be varied by adding 3 squares of
chocolate to make a devil's food cake, or the flavor may be changed
by adding spices, nuts, fruit, etc.
Mary E. Robinson,
University of Missouri.
Note: Remember that any cake or other food containing molas-
ses is very apt to burn rapidly. A moderate oven is one that will
brown a paper a cinnamon brown in 5 minutes.
Sugar Substitutes
125
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126 "Win the War" Cook Book
WAR CAKES
No 1 EGGLESS, BUTTERLESS, MILKLESS CAKES
A good cake from the standpoint of thrift when eggs are
selling at 70c per dozen, butter 59c a pound, milk 13c per quart.
% cup veg. fat or oil, 1 cup sugar,
^4 of grated nutmeg, 1 cup water,
1 tsp. cloves, 1 cup raisins,
1 tsp. cinnamon. Pinch salt,
Put all in sauce pan and boil 3 minutes, then cool and stir in 1
level teaspoonful of soda dissolved in a little warm water; add 2
rounding cups of flour into which 1 teaspoonful baking powder has
been sifted. Bake in slow oven.
Mrs. Randel.
No. 2 EGGLESS, BUTTERLESS, MILKLESS AND SUGARLESS
1 cup good molasses, 1 tsp. cinnamon,
% tsp. soda, 1 tsp. cloves,
1 cup hot water, Ginger and nutmeg (small quan-
(Mix with molasses), tity).
Mix thoroughly, add % package raisins, nuts and other fruits if
desired. Now mix in enough flour to make a soft batter, add one
teaspoonful baking powder and flour, bake in loaf in very slow
oven until it will not stick to straw; should be eaten while fresh.
The above recipe is excellent.
No. 3 EGGLESS, SUGARLESS, BUTTERLESS CAKE
2 cups molasses (dark), 1 tsp. cinnamon,
2 tbsp. veg. oil, Pinch nutmeg and cloves,
1 cup water, Salt.
Boil 3 minutes. When cool stir in 1 teaspoonful of soda dis-
solved in a little water.
1 box raisins, 3 cups flour.
Nuts may be added. Bake in slow oven.
Mrs. C. Bruno,
Wellston.
BARLEY AND OATMEAL CAKES
% cup shortening, 2 level tsp. Rumford baking
% cup brown sugar, powder,
Vz cup corn syrup, % level tsp. salt,
egg, li/4 level cup rolled oats,
3 tbsp. water, y$ cup chopped nuts.
METHOD: Cream the shortening and sugar together. Add
Sugar Substitutes 127
the well-beaten egg. Add the syrup and water alternately with
the flour, in which the baking powder and salt have been sifted.
Add the oats and nut meats. Drop by teaspoonful upon well-
greased baking sheets. Bake in moderate oven 12 to 15 minutes.
Always bake a test cookie first to be sure the mixture is the right
consistency.
OATMEAL DROPS
% cup butter sub., 1 cup chopped raisins,
2 cups rolled oats, 1 tsp. soda dissolved well in
1 cup flour, !/ cup boiling water,
1 cup corn syrup, A pinch of salt.
Mix all together and drop on hot buttered tins.
SPECIAL OATMEAL CAKES
l l /2 cups flour. J /4 tsp. soda,
Vz cup cooked oatmeal, % tsp. baking powder,
*/4 cup sugar, 3 tbsp. veg. oil,
*/4 cup raisins, % tsp. cinnamon.
% cup molasses,
Beat molasses and fat to boiling. Mix with all the other in-
gredients. Bake in muffin pans 30 minutes. This makes 12 cakes.
U. S. Food Administration.
OATMEAL COOKIES
1 tbsp. butter sub., 1 cup flour,
1 egg, 3 tsp. baking powder,
Vz cup milk, Vz tsp. salt,
1 A cup sugar, 1 tsp. flavoring.
l l /2 cups oatmeal (fine),
Cream together lard, egg and sugar, add milk, oatmeal and the
flour to which the salt and baking powder have been added, add
flavor and raisins that have been powdered with flour. Drop on
an oiled pan and bake in moderate oven.
Elizabeth Mount Walker,
5165 Cabanne.
DATE OATMEAL WAFERS
2 cups rolled oats, ^ cup shortening,
2 cups flour, % cup sugar,
1 tsp. salt, l / 2 cup water.
Cream shortening, add sugar, water, and then add remaining
ingredients. Roll out very thin, cut, and bake in a moderate oven.
128 "Win the War" Cook Book
CORN MEAL COOKIES
% cup melted fat, 6 tbsp. sour milk,
l /2 cup molasses, ^ tsp. soda,
% cup corn syrup, cups corn meal,
1 egg, 1 cup wheat flour.
Combine the melted molasses, fat, syrup, beaten egg and milk.
Sift the dry ingredients and combine with the liquid. Drop from
a teaspoon onto a greased pan and bake in a moderate oven for 15
minutes. This makes 55 to 60 cookies about 2 inches in diameter.
U. S. Food Administration.
CORN MEAL GINGERBREAD
1 cup corn meal, 1 tsp. cinnamon,
1 cup wheat flour, % tsp. cloves,
1 tsp. soda, 1 cup sour milk,
% tsp. salt, 1 cup molasses,
2 tsp. ginger, 2 tbsp. shortening.
1 egg (omitted if desired),
Sift together the dry ingredients. Combine the milk, molasses,
melted shortening and beaten egg. Add the liquid ingredients to
he dry, stir well. Bake in moderate oven. Two cups of buck-
wheat may be substituted for the corn meal in the above recipe.
This will have the characteristic flavor of buckwheat. If it is too
strong use only 1 cup of buckwheat and 1% cups of white flour;
2 1 /& cups of rye flour may also be substituted. In using rye and
white flour a larger quantity is necessary because these flours ab-
sorb less liquid than do the corn meal and the buckwheat.
U. S. Food Administration.
MAPLE GINGERBREAD
*A cup shortening, *4 cup water,
1 egg, 2 cups flour,
1 cup maple syrup, ^ tsp. soda,
l /2 tsp. ginger, % tsp. salt.
Cream shortening, add beaten egg, mix syrup and water and add
gradually to the first mixture. Sift dry ingredients and add grad-
ually. Pour into shallow, greased pans and bake 25-30 minutes in
a moderate hot oven.
Miss Ella D. Rode,
Domestic Science Instructor, Patrick Henry School.
Sugar Substitutr* 129
COTTONSEED MEAL GINGERBREAD
1 cup molasses, 1 tsp. cinnamon,
1 cup sour milk, Vz cup fat,
1 tsp. soda, 1 egg,
l 1 ^ tsp. baking powder, % cup cottonseed meal,
2 tsp. ginger, 1% cups flour.
Mix and bake in slow oven.
U. S. Food Administration.
BRAN COOKIES
3 cups bran, Vz cup veg. oil,
Vz cup sugar, 1 tsp. ginger,
% cup molasses, Vz tsp. cinnamon,
% cup milk, Vz tsp. soda.
Sift dry spices with bran and mix, add other ingredients and
mix thoroughly. Drop from spoon upon oiled pan. Bake 15 min-
utes.
Oswego College War Recipes.
OATMEAL ROCKS
Put 2 cups of oatmeal, % cup sugar,
IVz cups seeded raisins, H cup corn syrup,
1 cup English walnut 1 cup veg. oil,
meats through meat 2 well-beaten eggs,
grinder, add 1 tsp. soda,
1 cup black walnut meats, 5 tbsp. sweet milk,
Vz cup whole pecans, 1 tbsp. vanilla.
Small quantity flour, if needed,
Drop from spoon on greased tin, bake in moderate oven; will
keep for a long time in earthern jar covered.
Federated Clubs' Calendar.
COFFEE CAKE
1 cup brown sugar, 1 cup veg. oil or butter sub.,
1 cup molasses, 1 tsp. soda,
1 cup cold coffee, 1 tsp. baking powder,
1 cup raisins, Spices to taste.
And whole wheat flour to make a rather stiff batter.
BARLEY COFFEE CAKE
2 level cups sifted barley 1 level tsp. round mace or cin-
flour, namon,
1 level cup sifted white flour, 1 cup small raisins,
% cup sugar, IVz cups milk or water,
1 level tsp. salt, tbsp. melted veg. fat or oil,
4% level tsp. baking powder, 1 egg.
130 "Win the War" Cook Book
METHOD: Sift the dry ingredients 3 times, add the raisins,
milk, egg and shortening and mix thoroughly. Place in shallow
pans, sprinkle with sugar and cinnamon and let stand undisturbed
5 minutes. Bake in a moderate oven about 20 minutes. This will
fill 3 twelve-inch pans.
CINNAMON CRUMB CAKE
2 cups flour, % tsp. salt,
8 level tsp. baking powder, tbsp. veg. oil (Mazola),
& cup water and % cup milk 2V 2 tbsp. sugar,
(enough to make a very
stiff dough),
Mix dry ingredients thoroughly, then add oil and mix again.
Finally add liquid and put in oven to bake 20 minutes. To make
the crumb covering, 2 tablespoonfuls flour, 4 tablespoonfuls sugar,
1 teaspoonful cinnamon and enough Mazola to make it easy to
spread.
Mrs. R. E. Eggebrecht.
CORNFLAKE COOKIES
2% cups corn flakes, 1 cup sugar,
1 cup ground peanuts, eggs, beaten separately.
Add 2 parts together, add peanuts, then cornflakes; work it
slowly; make balls and drop on buttered pans. Bake in hot oven
10 minutes. Put under broiler flame a second to brown.
Mrs. 0. K. Bovard.
INDIAN MEAL DOUGHNUTS
% cup milk, 2 eggs, ^well beaten,
l 1 ^ cups very fine white corn 1 tsp. cinnamon,
meal, 2 tsp. baking powder,
iy 2 cups wheat flour, 1 level tsp. salt,
% cup Crisco (veg. oil), 1 cup corn syrup.
Put milk and meal into a boiler and heat together for about 10
minutes, add the butter and syrup to the meal, sift together the
wheat flour, baking powder, cinnamon and salt. Add these and
the eggs to the meal. Roll out on a well-floured board, cut into
the desired shapes, fry in deep fat, drain and roll in powdered
sugar. This makes 30 medium-sized doughnuts.
Sugar Substitutes 131
GRANDMOTHER'S DOUGHNUTS
3 tbsp. veg. oil, 3 cups flour,
1 cup molasses, V cup cornstarch,
l l / 2 cups sweet milk, tsp. baking powder.
2 eggs,
Stir the Mazola into the molasses and the milk and the eggs
well beaten, sift the flour, cornstarch and baking powder together,
stir into the first mixture, beating well. Add enough more flour
to make a soft dough. Roll out and fry in Mazola.
HONEY DROP COOKIES
% cup honey, 1 tsp. baking powder,
x /i cup fat, % tsp. salt,
1 egg, 1 cup raisins,
2V 2 cups barley flour, 1 tsp. vanilla.
% tsp. soda,
Heat honey and fat together to combine. Cool and add eggs.
Sift dry ingredients. Mix well and add the raisins; a little water
will probably be necessary to make a drop dough of this mix-
ture (about 2 tbsp.). Drop by teaspoonfuls on a well-greased
sheet and bake in a moderate oven.
PEANUT DROP COOKIES
The constituents are the same as for oatmeal drop cookies, with
the substitution of 2^3 cups of ground peanuts for the rolled
oats and nuts called for. Combine and bake in same way.
GINGER SNAPS
1 cup sorghum, % tsp. soda,
y 2 cup fat, 1 tsp. baking powder,
l l /z cups rye flour, tsp. salt,
IV 2 cups barley flour, 1 tsp. ginger.
Combine the fat and the syrup. Sift the dry ingredients and
add to the above mixture. When thoroughly chilled this should
form a stiff dough. If it does not, add more flour. Roll thin and
cut out with a small biscuit cutter. Bake in a moderate oven
until a delicate brown.
PUDDINGS
STEAMED BARLEY PUDDING
1 cup sour milk, % cup corn meal^
1 cup molasses, 1 cup barley flour,
1 egg, a /4 tsp. salt,
1 tsp. soda, 1 cup chopped raisins.
132 "Win. the War" Cook Book
Beat egg; add molasses, milk and soda dissolved in a little
cold water. Sift corn meal and barley together and combine with
first mixture. Add chopped raisins and pour into well-greased
baking powder tins. Steam two hours. Serve with a fruit sauce.
Try One When You Have a Light Dinner or Supper
OATMEAL BETTY OR BROWN PUDDING
2 cups cooked oatmeal, Vz cup sugar,
4 apples cut up small, % tsp. cinnamon,
y 2 cup raisins, % cup molasses.
Mix and bake for one-half hour. Serve hot or cold. Any dried
fresh fruits, dates, or ground peanuts may be used instead of
apples. Either will serve five people.
U. S. Food Administration.
Here is a Delicious Corn Meal and Milk Dessert
INDIAN PUDDING
4 cups milk (whole or skim), % tsp. salt,
}4 cup corn meal, I tsp. ginger.
Cook milk and meal in a double boiler 20 minutes, add molasses,
salt and ginger. Pour into buttered pudding dish and bake two
hours in a slow oven or use your fireless cooker. Serve with
milk. This makes a good and nourishing dessert. Serve six.
U. S. Food Administration.
Eat Bananas. Do you know that bananas are great producers
of energy? Bananas are peculiar in combining the sweet quanti-
ties of the fruit with the nourishing quantities of the vegetable.
On account of the presence of so much nutriment and because
bananas grow so luxuriantly, it is stated that a given area of
ground will support a greater population if planted to bananas
than if planted to wheat. Do you know there is a banana flour?
BANANA PUDDING
1 cup flour, 3 bananas,
J /4 tsp. salt, 1 egg,
1 tbsp. sugar, ^4 cup milk.
1 tbsp. lemon juice,
Mix and sift dry ingredients, add milk, egg beaten well, lemon
juice and then the bananas put through a sieve. Heat mixture
well, put into # greased pan and bake in a moderate oven 30-45
minutes. Serve with lemon juice. Miss Ella D. Rode,
Domestic Science Instructor, Patrick Henry School.
Sugar Substitutes 133
1. DATE PUDDING
1 cup sour milk, 1 tsp. soda,
2 cups graham flour, ^3 cup molasses,
l /3 cup brown sugar, % tsp. salt,
1 tbsp. melted butter, 1 Ib. dates.
Mix the milk, molasses, sugar and dates, which have been
stoned and cut fine, add the unsifted graham flour, mixed with
soda, and lastly the melted butter. Steam for 2 hours in pound
baking powder cans. This pudding can be resteamed and served
with lemon sauce.
Miss Leigh Harris,
Domestic Science Instructor, Yeatman High School.
2. DATE PUDDING
Remove the seeds from half pound of dates, after picking over
and stemming them. Boil half hour in three or four pints of
water. Thicken with graham meal and cook slowly until meal is
done, preferably over night in fireless cooker, pour into cups to
cool. Sugar may be added to taste, but it is good without. Serve
with whipped cream.
1. RICE PUDDING
"Vz cup rice, */4 tsp. cinnamon,
2 cups water, % tsp. nutmeg,
2 tsp. salt, V cup raisins,
y$ cup molasses or honey, ^ cup nuts (chopped).
Wash rice, boil 20 minutes in salted water, drain, mix rice and
molasses or honey, add spices, nuts, raisins. If mixture is dry add
i/i cup water. Bake 20-30 minutes in moderate oven. Water
drained from rice may be used as foundations for white sauces
or soup or is very good for starching fine clothes.
2. RICE PUDDING
Two quarts of fresh nice milk with half a teacupful of rice, one
and one-half cups sugar, a little salt, with a sprinkling of nut-
meg. Bake in very slow oven for three hours, stirring often so
as to avoid burning; 4 eggs may be added to this pudding.
134 "Win the War" Cook Book
CORN MEAL FIG PUDDING
Vz cup corn meal, 3 cups milk,
J /4 tsp. salt, Vz cup finely chopped figs,
Vz cup molasses, 1 egg.
To rapidly boiling water add corn meal and salt and cook for
5 minutes. Mix the molasses, figs and egg and add to corn meal
when partially cooked. Place in a buttered baking dish and bake
iy 2 hours, set in hot water in a moderate oven. Dates may be
used in place of figs.
Hilda Z. Rollman,
Domestic Science Instructor, Cote Brilliante School.
FIG PUDDINGS
One-fourth pound figs chopped fine, two cups bread crumbs, one
cup brown sugar, one-fourth pound suet chopped fine, two eggs,
the grated rind and juice of one lemon, one dessert spoonful of
molasses, one-half grated nutmeg, one tablespoonful flour. Steam
three hours and serve with boiled sauce, flavored with lemon.
PRUNE TAPIOCA
% cup tapioca, y 2 tsp. salt,
15 large prunes, *4 tsp. almond extract,
1^3 cups corn syrup or 1^ ^ tbsp. orange extract,
cups honey, % cup pecan nuts.
Soak prunes and tapioca in twice enough water to cover (soak
prunes over night), stone and chop the prunes, add enough water
to the drained-off liquid to make four and one-half cups. Bring
this to a boil, adding prunes, syrup, tapioca, salt. Cook in double
boiler for forty minutes. Add flavoring and nuts. Serve cold
with sauce. Thh is a very nutritious dish for children.
HONEY BLANC MANGE
Half a cup of honey, four heaping tablespoonfuls of cornstarch,
a quarter of a cup of cold milk, two cups of scalded milk and a
pinch of salt. Moisten the cornstarch with the cold milk, then
add scalded milk and stir until it boils for 8 minutes, then add
the salt and the honey. Divide into small wet molds to cool.
Turn out, sprinkle a few chopped nuts over the top and serve
with cream. Maple syrup may be used instead of the honey.
Sugar Substitutes 135
JELLY APRICOTS
Heat four cups of cooked dried apricots and their juice to the
boiling point, add l 2 / 2 cups of syrup, molasses, and stew for ten
minutes. Then add 2 tablespoons of gelatine softened in a quar-
ter of a cup of water and 2 tablespoons juice. Turn into wet
mold, stiffen and serve with apricot whip.
To make apricot whip, mix half cup of sifted cooked apricot
pulp, the white of three eggs, half tablespoon lemon juice and
half cup of powdered sugar. Beat the mixture with a wire whisk
until it will hold its shape, and serve immediately. If it is de-
sired to keep it some time pile it into buttered ramekins, set in
a pan of hot water and bake for twenty minutes in moderate
oven. In this case it becomes an apricot souffle, and may be
served either hot or cold with plain stewed apricots.
STEAMED PLUM PUDDING
2 cups graham flour, tsp. soda,
1 cup molasses, tsp. salt, scant,
1 cup sweet milk, 1 tsp. cinnamon,
1 cup seeded raisins (ground), % tsp. cloves.
Steam 3 hours. Serve with lemon juice.
Mrs. J. B. Suddath.
PUDDING SAUCES
QUEEN SAUCE
2 eggs, l/<3 CU P S Karo or maple syrup,
1 tbsp.' butter sub. (veg. Juice of 2 lemons and rind,
oil), 1 cup water.
Stir together over fire (double boiler) until mixture thickens.
STRAWBERRY SAUCE
Juice and pulp (crushed) of strawberries, add V 2 cup sugar and
eggs beaten separately, add to juice and sugar. Set over boiling
water. Whip with egg beater until the sauce is foamy and thick
as custard; serve with sponge cake.
LEMON SAUCE
Boil together 1 cupful hot water and IV 2 cups clear corn syrup
for 5 minutes. Mix 3 heaping teaspoonfuls cornstarch mixed
136 "Win the War" Cook Book
with a little cold water, add to mixture. Cook until clear like
honey, add 1 tablespoonful Troco. Stir until Troco melts.
FOAMY EGGS
1 egg, Vz cup maple sugar,
Vz tsp. vanilla, ~Vz cup whipped cream.
Beat egg white until stiff, beat in gradually the maple sugar
powdered; when smooth and light, add vanilla and well-beaten
yolks. Stir in whipped cream, serve at once.
WHIPPED CREAM
1 cup double cream, Flavoring.
1 tbsp. sugar,
Bowl and beater, as \yell as cream, must be thoroughly chilled.
Cream to whip well should be 36 hours old.
Hard sauce should not be used during war period.
BRER RABBIT CREOLE SAUCE
A delicious Southern sauce, used down South to give added zest
to pudding of all kinds. Especially delicious with plum pudding.
Boil 1 cup Brer Rabbit Molasses and 2 tablespoonfuls of vege-
table oil for about 5 minutes. Take from fire and add juice of two
lemons.
SOFT CUSTARD SAUCE
See soft custard.
ICE CREAMS AND FANCY DESSERTS
HONEY MOUSSE
2 cups whipped cream, 1 cup honey.
4 eggs,
Beat the yolks of the eggs well, and then beat the honey in grad-
ually. Heat slowly until thick, stirring constantly; remove and
cool, and then add the whites of the eggs that have been whipped
to a stiff froth. Then add the whipped cream and blend all to-
gether. Pack in large quantities of ice and salt and freeze with-
out stirring.
Sugar Substitutes 137
SORGHUM GINGER MOUSSE
1 cup whipped cream, */4 preserved ginger, minced,
3 tbsp. sorghum, Few drops vanilla.
Whip cream, fold in syrup, ginger and flavoring. Pack in ice
and salt to freeze. The strong flavor of the sorghum is objection-
able to some, but it seems to blend very well with ginger. A
small amount of dried ginger may be used, but the preserved gin-
ger gives it a more desirable product.
HONEY CUSTARD CREAM
2 cups milk, y 3 cup honey,
2 tbsp. flour, 2 well-beaten whites,
2 egg yolks, Few drops vanilla.
Bring milk and flour to boil, pour over the yolk and honey; cook
over hot water until it thickens. This amount will serve six.
MAPLE NUT PARFAIT
Vz cup maple syrup, 1 cup whipping cream,
2 egg whites, % cup nuts.
Vanilla,
Cook syrup to firm ball. Pour over the well-beaten whites.
Beating well, when cool fold in the whipped cream; add nuts and
flavoring. Pack in ice and salt to freeze without stirring. This
amount will serve six.
HONEY PARFAIT
Vz cup honey, 1 tsp. gelatine,
2 eggs, 1 cup cream, whipped.
Soften the gelatine in the cold water and dissolve in hot water.
Beat the yolks of the eggs and then heat the honey in gradually.
Heat slowly with the gelatine until thick, cool. Add the well-
beaten whites of the eggs and the whipped cream and freeze.
SHERBETS
1 pt. fruit juice, % cup cold water,
1 tsp. gelatine, */4 cup lemon juice,
1 cup honey, 1 qt. water.
Dissolve the gelatine in the usual manner, softening in cold
water and dissolving in boiling water. Stir in the honey rapidly,
strain, cool and add the fruit juices. Boiling should cease as soon
as the honey is r.dded. Freeze as usual.
138 "Win the WW Cook Book
DATE ICE CREAM
2 cups milk, 2 beaten whites,
2 egg yolks, Few drops vanilla,
3 tbsp. syrup, 1 cup dates.
Scald the dates and remove seed. Cook in milk to soften and
rub through strainer; mix the yolks and syrup and pour the hot-
milk date mixture over it.
FIG AU FAIT
2 cups black cooking figs, y$ cup nuts,
1 cup whipping cream, Few drops vanilla.
3 tbsp. honey,
Wash figs well. Soak over night and cook until tender in water
in which soaked. Cook down syrup and drain. Whip cream and
sweeten with the honey and the syrup from the figs. Add vanilla.
Pack cream to freeze without stirring. When frozen, open and re-
pack in square mold, alternating layer of figs cut in halves with
nuts and the frozen cream. Surround with ice and salt until
needed.
ORANGE MOUSSE
2 oranges, 1 tsp. powdered gelatine,
1 cup honey, 2 cups thick cream.
Peel and cut up the oranges, rejecting the white inner skin.
Heat the honey over boiling water. Soak the powdered gelatine in
a tablespoonful of water. Add the orange and the gelatine to the
honey and stir for 5 minutes. Then remove it from the fire, and
when cold add the cream, whipped stiff. Pack in ice and coarse
salt (equal quantities) and let stand 3 or 4 hours. Pineapple or
other fruit may be used instead of orange.
AIRLINE ICE CREAM
4 cups thin cream, % cup honey.
Mix and freeze.
SAUCE FOR ICE CREAM
2 tbsp. butter, % cup honey.
2 tsp. cornstarch,
Cook together the cornstarch and butter thoroughly, being care-
ful not to brown them. Add the honey and cook the mixture until
it becomes hard when dropped into cold water, and until all taste
of raw cornstarch has been removed.
Farmers' Bulletin 653.
Sugar Substitutes 139
MENU FOR CONSERVATION LUNCHEON
Served at State Meeting Woman's Committee Council National
Defense, by
Miss Louise Stanley, Missouri University
Wheatless, Meatless, Sugarless
Peanut Croquettes
Soy Bean Croquettes
Mashed Potatoes Spinach
Corn Muffins
Date and Cheese Salad Corn Flour Cheese Straws
Sorghum Ginger Parfait
Corn Flour Cookies Oatmeal Cookies
Coffee Served With Honey
Peanut and Rice Croquettes
1 cup peanuts (ground), 1 cup rice (cooked),
l /3 cup cream sauce, J4 tsp. onion juice,
Salt, Pepper.
Soy Bean Croquettes
1 cup beans (cooked and Pepper,
ground), */$ cup thick cream sauce,
*4 tsp. onion juice, Salt.
Corn Muffins
1J/3 cup corn meal, M$ tsp. salt,
1 tbsp. oil, 1 egg,
1 cup milk, l 1 ^ tsp. baking powder.
Corn Flour Cheese Straws
2 cups corn flour, 2 tsp. baking powder,
1 tsp. salt, 5 tbsp. oil,
1 egg, Vz cup sweet milk.
Vz cup grated cheese,
Roll thin, brush with melted butter and sprinkle with grated
cheese.
140 "Win the War" Cook Book
Date and Cheese Salad
Pour boiling water over the dates to sterilize. Remove stones
and stuff with a mixture of cottage cheese, nuts and pimento.
Cured cheese may be substituted for the cottage cheese.
Sorghum Ginger Parfait
1 pt. cream, whipped, Vz cup candied or preserved
2 eggs, whites, ginger.
% cup syrup,
If preserved ginger is used, count the syrup as part of that used.
Heat syrup and boil to thread, pour over well-beaten whites, beat-
ing well. Cool and fold in the cream. Pour in milk and pack to
freeze.
Oatmeal Cookies
3 cups oatmeal, 1 cup honey,
1 egg, y 3 to Vz cup fat,
tsp. baking powder, Raisins or dates,
Vz tsp. salt, Nuts.
Flavoring,
Corn Flour Cookies
2% cups corn flour, % cup of the flour made into
1 cup honey (or ^3 cup mo- mush with 2 /T, cup of water,
lasses and Vz cup Vz tsp. salt,
syrup), 2 tsp. baking powder.
1 egg,
Flavoring or spices, ( 1 A tsp. cinnamon,
(% tsp. allspice,
(Vz tsp. nutmeg.
One-third to Vz cup fat (depending on amount of liquid sweet-
ening).
Sterilization and Home Canning
In the preservation of foods by heat, it is necessary that a tem-
perature be selected such that all organism capable of producing
undesirable changes shall be destroyed, and yet no undesirable
changes take place in the food itself. This means practically that
the temperature selected should be just as low as is consistent
with certain sterilizations.
Many articles of food are quite efficiently sterilized by being
brought to the boiling temperature. Such are those that contain
considerable quantities of acid, as do the fruits. In this case, the
antiseptic and disinfectant action of the acid is so increased by
the temperature of boiling water that it quite certainly sterilizes
the food material. Foods containing a large proportion of sugars
are also easily sterilized by boiling, in as much as the boiling tem-
perature of a saccharine solution is much higher than 100 C.
A concentrated solution of sugar, by its high osmotic pressure,
also acts as a preservative. Vegetables such as corn and peas
are much more difficult to preserve, in as much as they contain
neither acid nor sugar in considerable quantities and are ordinarily
infected with certain of the anaerobic spore-producing bacteria,
which are capable of withstanding high temperatures. Care must
be used not to heat such foods to too high a temperature, or the
flavor and appearance will be materially impaired. If the tem-
perature is not high enough, however, the spores will not be killed
and butyric acid bacteria and certain gas formers will begin to
develop. The entire season's output of canneries has been de-
stroyed in this way. This difficulty may be obviated in several
ways.
Temperatures considerably higher than those of boiling water
may be used. The cans are filled with the vegetables, sealed, and
placed in a steam cooker much resembling in action the autoclave
used in the laboratory. Steam is admitted under pressure and the
desired temperature can be reached by controlling the steam pres-
sure. Experimentation is sometimes necessary to determine the
temperature in particular instances which will certainly destroy
all of the bacteria present, and at the same time not injure the
material being canned.
142 "Win the Wat-" Cook Book
Intermittent sterilization may be resorted to. This is the most
common method used in the household in canning certain vege-
tables. The cans containing the material to be preserved are
placed in water, the water brought to a boil and kept at a boiling
temperature for a period of an hour or more. They are then al-
lowed to cool, and the process repeated on three or more suc-
cessive days. This is the principle of intermittent sterilization
such as is used in the laboratory for sugar media easily destroyed
by heat. The spores present begin to germinate in the first
twenty-four hours. The second heating will kill all the vege-
tative forms which have developed. Repeating the heating in this
manner several times will certainly destroy all the bacteria which
may be present.
Some canners have made a practice of adding small quantities
of chemicals as preservatives. This enables them to sterilize at a
lower temperature and insure them from loss from decomposition.
In canning factories, temperatures from 110 to 120 C. for twenty
to thirty minutes are used for sterilization in small packages and
longer periods for larger packages. The heat used in the preserva-
tion of food by sterilization produces few changes other than
those which would be accomplished by ordinary cooking. Proteins
are generally coagulated and sugar is usually inverted to some
extent, i. e., changed to simpler sugars.
MICRO-ORGANISMS IN FOODS PRESERVED BY HEAT
Micro-organisms may gain entrance to foods by improper seal-
ing or they may persist th'rough a process of attempted steriliza-
tion.
Certain types of food materials, particularly the fruits, are
most apt to be attacked by molds, such as Penicillium and Asper-
gillus. These molds do not develop unless there is oxygen present.
They fail to develop in hermetically sealed jars. They bring about
changes which render the material undesirable as food, although
there is no evidence that they produce poisonous substances in
appreciable quantities. Usually the mold is confined to the sur-
face, but the decomposition products of its growth frequently
penetrate the flavor of the whole mass.
Vegetables and meats are commonly destroyed by bacteria. The
most abundant types are those which have withstood heating be-
Sterilization and Home Canning 143
cause of the resistant character of the spores formed. The or-
ganisms belonging to the butyric acid group of bacteria are rela-
tively abundant in the soil and are present on the surfaces of
most vegetables. They bring about decomposition with the evolu-
tion of considerable amounts of gas. This gas may accumulate
in quantities sufficient to bulge and even to break the tin in which
it is sealed. The development of such organisms renders the food
wholly unfit for use. Some bacteria have been described which
bring about decomposition in vegetables and meats without the
evolution of gas. They give evidence of their presence by the de-
velopment of peculiar odors and flavors. In many cases these
gain entrance to the food after it has been sealed, and are due to
defective sealing.
STEPS IN PREPARATION
1. Preparation and cleaning of containers.
2. Preparation of products to be canned, washing, paring, cut-
ting, etc.
3. Clean hands, clean utensils, clean, sound, fresh products and
pure, clean, soft water.
4. If possible, the fruits and vegetables should be picked the day
of canning.
5. The containers washed should be placed in a vessel of cold
water over a fire to heat. They will then be hot and ready for
use when the products have been prepared for packing.
I. (a) Scalding or blanching is done by placing the products to
be canned in cheese cloth bag, or dipping basket into
boiling water, and allowed to remain there from 1 to 15
minutes, depending on the kind of product.
(b) In the case of green vegetables, however, the scalding
is accomplished most satisfactorily in steam, as volatile
oils and other substances remain in the food under this
treatment.
II. As soon as the product is removed from the boiling water
or steam, it should be dipped into cold, clean water, and
immediately removed and drained for a few moments.
The temperature of the water used for cold dipping
should be as low as possible.
144 "Win the War" Cook Book
III. Packing: The product should be packed carefully into
hot jars as soon as removed. In this case fruits; boiling
hot syrup or hot water is then added. In the case of
vegetables, hot water is usually used and salt for sea-
soning. The scalded rubbers and tops of jars are put
into place, the tops of cans sealed and the containers
placed in a hot water bath preserve cooker or other
similar device for processing.
. IV. Processing is the final application of heat to sterilize the
product and is continued for a period determined by the
character of the product and the kind of apparatus used.
The containers should be placed in the processing ves-
sel as soon as they are filled.
V. Sealing: Immediately after the termination of the proc-
essing period, while the products are still hot, glass and
similar containers must be sealed.
Jars should then be placed in a tray upside down to cool
and closely examined for leaks. If leakage occurs the
covers should be tightened until they are completely
closed.
A FEW SUGGESTIONS
Tin cans may be cooled by plunging them in cold water. Store
them in a cool, dry place not exposed to freezing temperature.
Most products packed in glass jars will blanch or darken if ex-
posed to light; it is well, therefore, to wrap the jars in paper.
From time to time, especially during very hot weather, both glass
jars and tin cans should be examined to make certain that there
are no leaks, swelling or other signs of fermentation.
Sterilization nd Home Canitii/;/
145
TIME TABLE
PRODUCTS BY GROUPS.
Scald
or
Blanch.
Hot water
bath
outfits
at 212.
Steam
pressure
5 to 10 Ibs.
Min.
Min.
Min.
Tomatoes 1 y 2 22 15
Pumpkin 3 120 60
Squash 3 120 60
Hominy , 3 120 60
Corn, sweet 5 180 90
Corn, field 10 180 60
Mushrooms 5 90 50
Sweet peppers 5 90 60
POD VEGETABLES AND OTHER GREEN PRODUCTS.
Beans, wax 5-10 120 60
Beans, stringless 5-10 120 60
Okra 5-10 120 60
Peppers, green or ripe 5-10 120 60
Cabbage 5-10 120 60
Brussels sprouts 5-10 120 60
Cauliflower 3 260 60
ROOT AND TUBER VEGETABLES.
Carrots 5 90 60
Beets 5 90 60
Turnips 5 90 60
Sweet potatoes 5
Other roots and tubers 5 90 60
COMBINATIONS AND SOUP VEGETABLES.
Lima beans 5-10 180 60
Peas 5-10
Vegetable combinations 5-10 180 60
Hot water
Scald bath Steam
PRODUCTS BV GROUPS. or outfits pressure
Blanch. at 212. 5 to 10 Ibs.
Min. Min. Min.
GREEN DOMESTIC OR WILD.
Swiss Chard 15
Kale 15
Turnip tops (young, tender) 15
Spinach, New Zealand 15
Asparagus 15
Beets, tops 15
Spinach 15
SOFT FRUITS AND BERRIES.
Apricots 1-2
Blackberries
Cherries
Currants
Gooseberries 1-2
Grapes
Huckleberries
Peaches 1-2
Plums
Raspberries
Strawberries
Fruits without sugar syrup
120
120
120
120
120
120
120
16
16
16
16
16
16
16
16
16
16
16
30
60
60
60
60
60
60
60
10
10
10
10
10
10
10
10
10
10
10
12
146 "Win the War" Cook Book
HARD FRUITS.
Apples 1V 2 20 8
Pears 1V 2 20 8
Quinces 1% 20 8
Windfall apples (pie-filling)
Quartered apples (salad) 12
Whole apples and pared ,16
Apple syrup 15
Fruit juices 15 8
Preserves after prep, and filling 20 10
Notes: 1. Do not begin to count time when the jars are placed
in the canner, but wait until the water begins to "boil hard".
2. Count time only while water is "boiling hard". If it stops
for only a few minutes, make up for it with longer boiling.
3. Use only NEW RUBBERS. If they are so poor that they
are destroyed in the boiling or if they slip from under the lid or
are cut by the lid when it is screwed down, remove the rubber,
replace it with a new one which has been placed in BOILING water
for 10 minutes. Then place the jar back in the canner and sterilize
30 minutes longer.
4. Fit lids carefully before placing the product in the can.
5. DO NOT be alarmed if the water does not cover the product
in the can. It will keep just as well. Some water will escape in
the form of steam if the lid is not fairly tight and some will be
absorbed by the product, especially if it is corn or mature peas
and beans.
RELISHES
GREEN TOMATO CATSUP
Boil the tomatoes until soft, then put through a colander. To 1 %
gallons of tomatoes, add 1 pound of sugar, 1 pint of vinegar, 1
tablespoonful of whole black pepper, a double handful of salt, a
small onion chopped and 1 teaspoonful of ground cloves. Boil all
together until the watery particles disappear and it becomes
somewhat like marmalade, then bottle and seal.
UNCOOKED TOMATO RELISH
Cut one-half peck of peeled tomatoes, 1 cup each of celery, onion
and green peppers, add 1 cup of salt and chop all together. Drain
in a bag over night, and then add half cup of white mustard seed,
2 tablespoonfuls of celery seed and 1 tablespoonful of ground cin-
namon. Pack in a jar, add 3 cups of good cider vinegar, cover and
set away. It will be ready for use in 5 days and keeps indefinitely
in a cool place.
Sterilization and Home Canning 147
CORN RELISH
Cut corn from cob of 18 ears, force 1 small cabbage through
meat grinder. Separate 1 bunch of celery, remove leaves and
chop stalks.. Peel 4 onions and cut in thin slices crosswise. Wipe
2 green peppers and chop. Put prepared vegetables in preserving
kettle and pour over 1 quart of vinegar. Mix thoroughly 2 cups
of sugar, % teaspoonful cayenne, 1 cup of flour, one-half cup
of salt, 1 teaspoonful of mustard and one-half teaspoonful of
turmeric and add 1 quart of vinegar slowly. Combining mixtures,
bring to the boiling point and let boil 40 minutes. Fill glass jars
and seal.
APPLE CHUTNEY
5 Ibs. apples when peeled 2 ounces of mustard seed,
and cored, 2 ounces salt,
1 pt. vinegar, 1 ounce of curry powder,
1 Ib. Sultana raisins, */4 ounce of cayenne pepper,
1 Ib. onions, % Ib. yellow sugar.
Stew the apples and onions in the vinegar until well cooked and
tender, then chop the Sultana raisins and add them, then all the
other ingredients. Mix well and boil for half hour. When cold
it is ready for use and makes a pleasant change with cold meats
instead of pickle.
APPLE RELISH
7 Ibs. apples, 1 tsp. powdered cloves,
2 Ibs. seeded raisins, 2 tsp. powdered cinnamon,
1 pt. vinegar, S 1 /^ Ibs. of sugar.
2 oranges,
Chop the raisins and put them into a porcelain-lined kettle, add
the apples chopped and unpeeled, the juice and the chopped peel
of the oranges, the sugar, vinegar and spices. Boil steadily for
half hour. This relish will keep in unsealed cans all winter.
CUCUMBER CATSUP
Twelve large cucumbers laid in cold water for 1 hour. Pare
and grate fine into a deep earthern dish. Grate 2 small onions
and add the cucumbers. Season the mixture with salt, pepper and
vinegar, making it as thick as marmalade. Mix thoroughly and
seal in glass jars. Be sure to use pure cider vinegar and see that
the jars are air tight. This is fine with cold meats.
E. C. H.,
Wisconsin.
148 "Win the War" Cook Book
PICKLED LIME RELISH
1 doz. thin skinned pickled 1 cup of vinegar,
limes, % cup water.
l 1 /^ cups sugar,
Wash the limes and soak them in cold water for 24 hours.
Change the water several times. In the morning put them over
the fire in a saucepan of cold water, and boil until a straw can
penetrate easily. Let cool, cut in eighths and remove the seeds.
Put the sugar, vinegar and water into a saucepan, boil it for fifteen
minutes, and pour over the limes. This is very good served with
scalloped oysters and cold meats. It may be prepared at any time
and kept all the year round.
MINT CHUTNEY
1 handful mint, tbsp. tomato catsup,
1 cup seeded raisins, Vz tsp. salt.
2 tbsp. sugar,
Chop the mint fine, then mix it with the other ingredients until
it becomes juicy. Serve in a little sauce boat.
CARROTS AND PINEAPPLE
1 cup ground carrots, 1 cup pineapple.
Cook until tender, add 1 cup sugar and 1 lemon quartered and
sliced very thin. Boil slowly until thick, do not stir. Pack into
hot jars and sterilize.
GRAPE SAUCE
1 pk. wild grapes, 1 ounce cinnamon,
1 pk. apples, 2 nutmegs,
% Ib. sugar to 1 ounce of ground allspice.
1 Ib. of fruit,
Pick off a peck of wild grapes from the stems and put on to boil.
When tender strain through a jelly bag. Cook 1 peck of apples
that have been quartered. When done run through the colander.
Put the juice of the grapes and the apples in a porcelain kettle
and to each pound of this add % of a pound of white sugar, 1
ounce of ground cinnamon, 2 nutmegs grated, and 1 ounce of
ground allspice. Cook until thick and put into glasses. This is
fine for cold meat.
Sterilization and Home Connie;/ 149
CONSERVES
GRAPE CONSERVE
5 Ibs. grapes, 1 Ib. shelled walnuts,
5 Ibs. of sugar, 2 juicy oranges.
1 Ib. of raisins,
Remove the stems and skins from the grapes and boil the pulp
until tender, then press it through a sieve. Boil the skin of the
oranges until tender, then chop fine. Put the grape skins and the
pulp into a saucepan and add the orange juice, the boiled skins,
the sugar and add the raisins and the walnuts and boil until quite
thick.
BLUE PLUM CONSERVE
5 Ibs. large blue plums, 1 Ib. of English walnuts,
5 oranges, 3 Ibs. sugar.
1 package raisins,
Stone the plums and cut them into quarters, wash the oranges
and take out seeds, then grind them through a food chopper.
Chop the raisins, mix all together with the sugar and let stand
over night. Cook slowly until the plum skins are soft, then add
the nuts chopped and put into jars.
STRAWBERRY AND CRANBERRY CONSERVE
1 qt. cranberries, % pt. water.
1 pt. of sugar,
As a change from the regulation cranberry jelly or sauce, this
combination of cranberry with strawberry will be found appetiz-
ing. Cover and cook for 10 minutes, then skin and add to the
cranberry 1 cup of strawberry jam. Mix well, then pour into
molds and let stand until cool and set.
PICKLED FRUIT
WATERMELON RIND PICKLE
8 Ibs. of watermelon rind 2 tbsp. ground cinnamon,
cut in little cubes, 1 tbsp. of allspice,
4 Ibs. sugar, 2 tbsp. whole cloves.
1 qt. of vinegar,
Pare the rinds and cut off the pink inside, then weigh 8 pounds
and put it into a porcelain-lined preserving pan and cover with
boiling water; then set on the back of the stove and simmer until
quite tender, having it closely covered all the time. It will re-
150 "Win the War" Cook Book
quire about 3 hours. When done have ready the syrup made of
the vinegar, sugar and spices. Tie the ground spices in a muslin
bag and put the whole cloves in loose. These ingredients will make
4 quarts of excellent pickle that is inexpensive and fine to serve
with meats.
PICKLED PEACHES
*/2 pk. peaches, 3 pts. sugar,
Vz pt. vinegar, A few cloves.
% pt. water,
Do not pare the peaches, but wipe them carefully with a clean
cloth until smooth. Divide them into 3 equal parts. Bring the
water, sugar and vinegar to the boiling point, then put in l /$ of
the peaches and boil for 20 minutes; remove them to a platter,
then put in another third and in 20 minutes the remaining third,
until each part has been cooked for 20 minutes, thus making 1
hour for the syrup. Stick 1 clove into each peach, put the peaches
into jars, cover with the boiling syrup and seal at once in glass
jars. The peaches should not be too ripe.
CHERRY PICKLE
7 Ibs. of red berries, \Vz ounces of whole cloves,
3% Ibs. sugar, % pt. vinegar.
2 1 / ounces stick cinnamon,
Wipe the cherries, then pit and drain them. Tie the spices in
a cheese cloth bag and heat them with the vinegar. Pour the hot
vinegar over the cold cherries and let the mixture stand over
night. Keep draining off and reheating each day for 3 or 4 days,
then heat all together to the boiling point and seal.
GINGER PEARS
10 Ibs. pears, 6 oranges,
7 Ibs. sugar, 1 box crystallized ginger.
4 lemons,
Peel the pears, cut them into small pieces, put them into a pre-
serving pan with the sugar and cook slowly for 1 hour. Add the
lemons, oranges and crystallized ginger, cut into small pieces and
allow to simmer for 3 hours, divide into glasses and cover.
Sterilization and Home Canning 151
MARMALADES
A marmalade quite out of the ordinary is made with the fol-
lowing ingredients:
5 Ibs. rhubarb, 6 medium sized oranges,
3 large lemons, (navels are the best),
iy 2 Ibs. sugar, l 1 ^ Ibs. almonds.
Wash and trim the rhubarb stalks and cut them into very thin
slices. Peel the yellow rind very thinly from the oranges and
lemons; remove the thick white pith, slice the pulp and add to
rhubarb. Cut the yellow rind of 3 of the oranges and 1 lemon
into tiny strips, add to the other ingredients with sugar in
measure to total quantity. Tie the remainder of the peel in a
bit of cheese cloth and remove it after the marmalade is cooked.
Stir the mixture thoroughly and set aside over night. Boil until
thick, about % of an hour will suffice, then add the almonds which
have been shelled, blanched and sliced, boil for 10 minutes longer,
pour into glasses and when cold cover with paraffin.
AMBER OR GRAPE FRUIT MARMALADE
1 orange, Water,
1 lemon, Sugar.
1 grape fruit,
Shave the orange, the lemon and the grape fruit very thin, re-
jecting nothing but the seeds and cores. Measure the fruit and
add to it 3 times the quantity of water. Let it stand in an earth-
enware dish over night and on the second morning boil for 10 min-
utes only. Stand another night, and on the second morning add
pint for pint of sugar, and boil steadily until it jellies. The prod-
uct should have a lumpy appearance, quite different from most
marmalades, the strips of fruit being well defined in a clear, pale
jelly. To bring this about, stir as little as possible during the
2 hours or more of cooking which is required.
GOOSEBERRIES
Gooseberries and oranges make an excellent marmalade. Stem
the gooseberries, wash, drain and place in a jar with an equal
measure of white sugar. To 3 pints of berries use 4 oranges and
2 lemons. Peel off the rind very thinly and shred into threads.
Cover with cup of water and let stand over night. Add the thinly
152 "Win the War" Cook Book
sliced pulp of the oranges and the lemons to the berries, with an
equal measure of sugar. Let stand until following day. Add al-
together and cook until thick, pour into glasses and serve.
Another extremely good marmalade calls for 4 pounds of pears,
4 lemons and a can of grated pineapple. Peel and core the pears;
cook in enough water to prevent them from burning. Rub through
a colander. Peel the lemons, shred the yellow rind and cut the
pulp small; add all with the pineapple to the pears with an equal
measure of sugar. Cook for 1 hour. This is improved by adding
blanched shredded almonds. Let the mixture cook for 10 minutes
longer.
Eleanor M. Lucas.
RHUBARB AND ORANGE MARMALADE
Equal parts of sugar and Vz lb. raisins to each pound of
rhubarb, rhubarb.
1 orange,
Use equal parts of sugar and rhubarb unpeeled, but cut very
fine; add 1 whole orange and % pound of raisins chopped fine to
each pound of rhubarb. Mix thoroughly and allow to stand several
hours in a stone or agate kettle. Then cook down until very thick.
Pour into glass or paper jelly cups.
CHERRY BUTTER
3 cups of pulp, 2 cups sugar, boil until thick.
Select fine ripe cherries, testing them by pressure for bad ones
as you leave the pits in. Cook the cherries with just a little water
to start them. When cooked, run through a sieve, add the sugar
and cook until thick.
APPLE MARMALADE
To make apple marmalade pare, quarter, core and slice
apples to make 4 pounds, wash 3 lemons and slice them very fine;
add them to the apples with 1 quart of water. Cook until the
apples are soft, press through a colander, and measure; add an
equal amount of sugar and 1 cup and a half of blanched almonds
cut into pieces. Stir and cook until thick like jelly. Pour into
glasses and when cold seal.
Sterilization and Home Cunnimj 153
Apricots, pineapples and lemon make a marmalade which the
college girl aptly defined as "delectable conglomerate of good
things." Pare apricots, place in a large bowl and add an equal
bulk of white sugar. To 5 pounds of apricots allow 1 large can of
grated pineapple, 1 dozen apricots blanched and cut into fine
strips and 3 lemons. Peel the lemons, cut the thin yellow rind of 2
lemons into very small pieces and slice the pulp thinly. Boil all
together until thick, or about % of an hour. Pour into glasses and
treat like jelly when cold.
MOCK ORANGE MARMALADE
2 cups carrots through meat 1 cup sugar,
grinder, 1 whole lemon through grinder.
Vz cup water,
Boil until it jellies.
Mrs. Winters.
Note: Paraffin is used in dipping candles made by rolling six
thicknesses newspaper, inserting a string in the center, cutting and
dipping in paraffin. These may be used by the soldiers. Save
paraffin from jelly glasses.
JELLY
The process of jelly making seems simple, and yet it is fre-
quently attended with uncertain results because the underlying
principles are not understood. There are several factors.
Fruit juice contains vegetable acids and a substance called
pectin, both of which are essential to the jelly making process.
The amount of each varies in the different fruits, which accounts
for the fact that some fruits make better jelly than others. The
ideal fruit for jelly making should be rich in pectin and should be
fairly acid; another important consideration is the proportion of
sugar to the juice; a given volume of juice contains a certain
quantity of pectin in solution and this quantity of pectin must
bear a definite relation to the proportion of sugar. Up to this
definite amount the texture of the jelly produced more nearly ap-
proaches the ideal, but beyond the definite proportion the jelly is
increasing syrup, until it finally fails to hold together at all, and
a gummy mass is the result. Experience and exercise of judg-
ment are necessary to determine the correct amount of sugar to be
154 "Win the War" Cook Book
used. If fruits are gathered after a rain, or if much water is
added, the amount of pectin will be proportionately less and the
proportion of sugar must also be diminished. Experiments seem
to indicate that the correct proportion of sugar to juice varies
from three-fourths of a volume to one volume of sugar, to one
volume of fruit juice.
The time during the process when the sugar should be added
to the juice is also important. Experiments seem to indicate that
to add it near either the beginning or to the end of the process is
likely to result in crystallization of the sugar. If added at the
beginning of the process the sugar is changed by the action of
the acid into two simple sugars, one of which is apt to crystallize.
If added near the end of the process the original sugar may
crystallize. If added midway in the process the sugar is only par-
tially changed and is less likely to crystallize.
Experiments show that there is no difference in the texture,
taste or appearance of jelly made from cane or beet sugar if these
are equally pure. There is a slight difference in the volume of
jelly made from a given amount of juice, the amount being
slightly less when beet sugar is used. However, the difference is
so small as to be almost negligible.
TO STERILIZE GLASSES
The process is the same as for sterilizing jars.
TO FILL AND TO SEAL
Fill the glasses, pour a layer of melted paraffin over the top,
adjust the covers, label, and set away in a dry place.
APPLE JELLY
Wipe, quarter and core the apples, cover with cold water. Heat
slowly and simmer until the apples are reduced to a pulp. Drain
through a double thickness of cheese cloth or jelly bag. Measure
and allow % amount of sugar. Boil juice 15 minutes, add the
sugar, heated in the warming oven, and continue boiling 10
minutes, skim, fill glasses, seal.
SMALL FRUIT JELLY
Green or ripe grapes, currants, cranberries, raspberries, black-
berries, etc., may be used. Pick, wash and drain fruit, cook until
juice is extracted from fruit. Follow directions for Apple Jelly.
Sterilization and Home Canning 155
CRAB APPLE AND PINEAPPLE JELLY
1 pk. crab apples, Equal parts of sugar.
2 pineapples,
A delicately flavored jelly is made by adding one or two cut
and peeled pineapples to every peck of crab apples, and equal
parts of sugar to the cooked and strained juice of the fruit. Make
the same as other jelly.
NOTES
DO YOU KNOW OATMEAL?
Do you know that oatmeal makes delicious puddings and other
good things?
Of course you know it is a good breakfast food, but it is even
better fixed up for dinner or supper. It makes
Excellent puddings,
Wholesome bread and cookies,
An appetizing soup for a cold day,
A baked dish for dinner in place of meat.
1. Food is Ammunition.
2. Every bit of food saved is a shot across No-Man's Land at
the Huns.
3. Soldiers strenuously engaged must have sustaining food.
4. There is world shortage of 115,000 animals of the meat pro-
ductive type (1918). The shortage in this country of 17,000,000
heads in comparison of 17 years ago.
5. In the Italian drive the Italians had to eat fish because of
shortage of meat. Dean Mumford.
6. Corn saved our pioneers. Do you know corn meal? Its use
means service to your country, nourishing food for you.
7. Use common sense in making War Food and at this crisis
it is the duty for each housewife to make her kitchen a
laboratory for experiments in conservation of food subs.
8. The men of England, Scotland, Ireland, France, Italy and
Belgium our allies are fighting; they are not on the farms.
The production of food by these countries has therefore been
greatly reduced. Even before the war it was much less
than the amount consumed. The difference came more largely
from other countries than from America. Now this differ-
ence is greater than ever, at the same time supplies can no
longer come from most of the other countries. They must
now come from America. Therefore our allies depend on us
156 "Win the War" Cook Book
for food as they have never depended before, and they ask us
for it with a right which they have never had before. For
today they are doing the fighting and suffering and dying in
our war. We must send them the food they have to have.
We will send it. But we can only do it by a wise and loyal
economy of food on the part of every one of us. We must
stimulate our food production, organize our food-handling,
eliminate all the waste possible, substitute as largely as pos-
sible other foods for wheat, beef, pork, dairy products and
sugar, and reduce consumption where it is excessive.
9. Let us at this time utterly repeat the old saying that the waste
in the kitchen of a prosperous American household would feed
a French family.
10. Wastefulness: The elimination of waste will save literally
billions of dollars for the American people, and at the same
time not disrupt in any degree the industrial progress of the
nation.
TO SAVE GAS OR FUEL
Save Gas Never leave burner lighted while preparing material
-better to use an extra match.
When oven is used plan to bake at same time a roast, apples, po-
tatoes and a pudding or cake.
The boiling point is 212 F. No amount of heat will make it
higher. Notice this and turn flame accordingly.
There are three-cornered sauce pans 3 vegetables or sauces
may be cooked at one time.
Rules for Red Cross Knitting
This circular is prepared primarily for the use of hand knit-
ters. Knitting machines may be used if desired, provided the
articles can be as well made and made of the same yarn.
The color of the yarn has been carefully considered with the
authorities of the War Department, and with the American Red
Cross Commissioner 'for Europe, in Paris. It has been learned
from both of these sources that articles made in either gray or
khaki yarn will be acceptable. Owing to the difficulty in securing
khaki-colored yarn in large quantities, the American Red Cross
Supply Bureau will carry the gray yarn (oxford mixture, 4-ply
10's construction).
Yarn and knitting needles may be procured either from Red
Cross Chapters or from stores, provided the yarn is of the same
grade and needles of the same size as those described here.
The needles referred to in these directions are standardized Red
Cross needles which can be purchased from Red Cross Chapters.
Their diameter is given opposite their respective number.
Red Cross Needles No. 1125/1000 inches.
Red Cross Needles No. 2175/1000 inches.
Red Cross Needles No. 3200/1000 inches.
Stitches should not be cast on too tightly. Knitting should be
done evenly and firmly, and all holes should be avoided.
Joining should be done by splicing or by leaving two or three
inches at each end of the yarn to be darned in carefully.
All knots, ridges or lumps should be most carefully avoided,
especially in socks, as they are apt to blister the feet.
SLEEVELESS SWEATERS
Two and one-half hanks yarn (% lb.). 1 pair Red Cross
Needles No. 3.
Cast on 80 stitches. Knit 2, purl 2 stitches for 4 inches. Knit
plain until sweater measures 24 inches. Knit 28 stitches, bind
off 24 stitches for neck loose. Knit 28 stitches, knit 7 ridges on
each shoulder, cast on 24 stitches. Knit plain 21 inches. Purl
2, knit 2, stitches, for 4 inches. Sew up sides, leaving 9 inches
for armhole, 2 rows of single crochet around the neck, and 1
row single crochet around the armhole.
158 "Win the War" Cook Book
KNITTED HELMET
One hank yarn ( J /4 lb.) 4 Red Cross Needles No. 2.
Cast on 56 stitches loosely. Knit plain for 8 inches for front
piece, and leave on extra needle. Knit another piece to correspond
for back. These pieces must be at least 9 inches wide. Slip the
stitches of both on to 3 needles, arranging for last 2 stitches of
back piece to be on beginning of 1st needle, with 38 stitches of
front piece added (making 40 on 1st needle). Divide rest of
stitches on other 2 needles, 36-36. Beginning with 1st needle,
knit 2, purl 2, for 18 stitches. Bind off 22 stitches for face open-
ing. Try to keep same arrangement of stitches on needles for
further directions.) Knit 2, purl 2 forward and back on remain-
ing 90 stitches for l 1 /^ inches, always slipping first stitch. Cast
on 22 stitches loosely to complete face opening, knit 2, purl 2, for
2V2 inches (adjust stitches by slipping 2 from end of 3rd needle
to 1st needle, making 42 on 1st needle). Knit 1 round plain, knit
2 stitches together, knit 11, knit 2 stitches together, knit 1. Re-
peat to end of round. Knit 4 rows plain. Then knit 2 stitches
together, knit 9, knit 2 together, knit 1. Repeat to end of round.
Knit 4 rows plain. Continue in this way, narrowing on every
fifth round and reducing number of stitches between narrowed
stitches by 2 (as 7, 5, 3, etc.) until you have 28 stitches left
on needles. Divide on 2 needles, having 14 on 1st needle and 14
on the other and finish same as toe of sock.
WRISTLETS NO. 1
One-half hank yarn (% lb.). 1 pair Red Cross Needles No. 2.
Cast on 48 stitches, knit 2, purl 2, for 12 inches, and sew up,
leaving 2 inches open space for thumb 2 inches from the edge.
WRISTLETS NO. 2
One-half hank yarn (% lb.). 4 Red Cross needles No. 1.
Cast on 52 stitches on 3 needles, 16-16-20. Knit 2, purl 2 for
8 inches. To make opening for thumb, knit 2, purl 2, to end of 3rd
needle, turn; knit and purl back to end of 1st needle, always
slipping first stitch; turn, continue knitting back and forth for
2 inches. From this point continue as at first for 3 inches for
the hand. Bind off loosely and button-hole thumb opening.
Knitting 159
MUFFLER
Two hanks of yarn (^Ib.). 1 pair Red Cross Needles No. 3.
Cast on 50 stitches, or 11 inches. Plain knitting for 68 inches.
WASH-CLOTH
White knitting cotton (medium weight), 1 pair Red Cross Nee-
dles No. 1.
Cast on 70 stitches, knit back and forth plain until cloth is
about 10 inches square, and bind off. Sew a loop of tape to one
corner.
HOT WATER BOTTLE COVER
White knitting cotton (medium weight), 1 pair Red Cross
Needles No. 1.
Cast on 56 stitches, knit 2, purl 2, and repeat until the work is
4 inches deep. Then knit back and forth plain for 9Mj inches
more or until entire work measures 13% inches. Next decrease
2 stitches at beginning and 2 stitches at end of each needle
until there are sixteen stitches left and bind off. Make another
piece in same manner and sew together. Attach a 20-inch piece
of tape to seam at one side of ribbing to tie around neck of bottle.
SOCKS
One hank knitting yarn. No. 12 Steel Needles four, or No. 1
Red Cross Amber Needles four.
LEG
Cast on loosely 60 stitches (20 on each 3 needles).
Knit 2, purl 2, making a ribbed calf for 4 inches.
Knit plain for 6% inches.
HEEL
Take 30 (or half of leg) stitches on one needle, knit across
and purl back, always slipping the first stitch for 24 rows, or
until there are 12 slipped stitches on edge of heel piece.
To turn heel, hold right side towards you and 1-inch row, knit
17 stitches (or two more than half of total number), slip 1, knit
1, bind off the one slipped and knit 1, turn.
Second row, slip 1, purl 5, purl 2 together, purl 1 and turn.
Third row, slip 1, knit 6, slip 1, knit 1, bind off the one slipped
and knit 1, turn.
160 "Win the War" Cook Book
Fourth row, purl across until you come to stitch before space,
purl stitches either side of space together and purl 1, turn.
Fifth row, knit until you come to stitch before space, slip the
stitch, knit 1, bind the one slipped and knit 1.
Repeat these two rows, always slipping the first stitch until
all heel stitches have been knitted on 1 needle. There should be
18 stitches.
GUSSETS
First needle. Begin with right side towards you. Knit across
heel. Knit up the gusset or slipped stitches on side of heel piece
and knit 2 stitches from the front on this needle.
Second needle. Knit the stitches from the two front needles on
one needle leaving the 2 last stitches to go on third needle.
Third needle. Take the 2 stitches left from front or second
needle pick up gusset stitches on second side of heel and take
nine, or half, the heel stitches on this needle, making the center
of the heel the beginning of the row.
Knit first round plain.
Second round, first needle, knit to within 4 of end of needle.
Knit 2 together, knit 2.
Second needle, knit plain.
Third needle, knit 2, slip 1, bind it over the next stitch knitted,
and knit plain.
Repeat these two rounds until the gussets are narrowed down
to 16 stitches on both side needles.
FOOT
Knit plain until within 2 inches of desired length (lO 1 ^ and 11
inches are usual sizes).
TOE
Knit 5 stitches plain, knit 2 together and repeat to end of row.
Knit 5 rows plain.
Knit 4 stitches plain, knit 2 together and repeat.
Knit 4 rows plain.
Knit 3 stitches plain, knit 2 together and repeat.
Knit 3 rows plain.
Knit 2 stitches plain, knit 2 together and repeat.
Knit 2 rows plain.
Knit 1 stitch plain, knit 2 together and repeat.
Knitting 161
Knit 1 row plain.
Knit 2 together all the way around.
Break off wool and draw through stitches and fasten smoothly
on wrong side.
SHIPPING DIRECTIONS
Completed articles should be sent, if possible, to the nearest
Red Cross Chapter. When this cannot be done, they should be
sent directly to the Red Cross Division Supply Depot in the near-
est of the following cities:
Boston Atlanta Minneapolis
New York New Orleans Denver
Philadelphia S[t. Louis San Francisco
Washington Cleveland Seattle
Chicago
WHEN DAY IS DONE
I have eaten a bale
Of spinach and kale,
And I've never raised a row.
I have swallowed a can
Of moistened bran,
And feel like a brindle cow.
I am taking a snack
From the old haystack,
In the evening shadows gray,
And I'm glad, you bet,
At last to get
To the end of a meatless day.
Washington Star.
Index
Measurements and Equivalents 11
Abbreviations 12
A Lesson in Buying 12
Table Weights and Measures 13
Meal Plans 14
Calendar of Patriotic Service 15
Study of the Five Food Principles 15
Composition of Cereals 16
Wheat Substitutes 17
Yeast Bread 17-23
Liquid Yeast
Bread Tests 23
How to Conserve Wheat 24
Comparison of Batters and Dough_ 25
Process of Leavening 25
Quick Breads 26-31
Griddle Cakes 31-32
Cereals 32-36
General Directions for Cooking Cereals 33
Meat Savers 36-73
Why You Should Use Meat Substitutes- 38
Effect of Heat on Protein. 38
Legumes as Meat Substitutes. _ 39-44
Sauces for Legume Loaves
Nuts as Meat Substitutes. 46-48
Cheese as Meat Substitutes. 49-54
Fish as a Meat Substitute. 55-64
Sauces for Fish_ 64
Poultry as Meat Substitute-
Meat Sparers 68-73
Soups That Save. 74-79
Methods of Cooking Vegetables. 80-85
Milk 86
Food for Your Children. 87-90
White Sauces
Eggs 94-96
Custards __
Comparison Fats and Oils
Fats and Butter Substitutes. 98-108
164 "Win the Wai" Cook Book
Index
How to Save Fats l L 99
War Butter _. 105
Conservation Pie Crust_ 105
Preparation and Properties of Soap_ 107-108
Salads _ .108-116
Salad Dressings 108
Sugar Substitutes 117-138
Suggestive Methods for Conservation of Sugar 120
Sugarless Candies 120-123
Cakes and Cookies ..124-131
Pudding 131-135
Pudding Sauces 135
Ice Creams and Fancy Desserts 136-138
Menu for Conservation Luncheon 139
Sterilization and Home Canning 141-146
Time Table for Canning Vegetables and Fruits 145
Relishes 146
Conserves __ 149
Pickled Fruit 149
Marmalades 151
Jelly 153
Notes and Slogans. _ 154
Rules to Save Gas or Fuel 156
Rules for Red Cross Knitting 157
When Day is Done 162
While Putting on a Bold Front, America is Showing Signs
of Weakness Behind the Lines 56
Her 1918 Cook Book. 6
Advertising
165
Look to Your Range Oven to help
CONSERVE
FOOD :: ::
Ever think of the food waste
that evaporates from a loosely
constructed oven? There is no
conservation in putting two
pounds of dough in your oven
and taking out a 1J/2 pound
loaf of bread half a pound
wasted through' the cracks.
The oven of a cast iron range or cook stove is not tight at least not after
expansion and contraction caused the stove putty to fall out exposing large
cracks. Some of your food is bound to get out of that kind of oven. You
don't realize it, but in a year's time it means a tremendous waste, to say
nothing of the fuel wasted to heat the oven and the food wasted through
improper baking burnt on one side and not done on the other.
Not so with the
GREAT MAJESTIC RANGE
it's made of nonbreakable malleable iron and rust-resisting charcoal iron
all joints are rivet tight not an ounce of stove putty used. It stays tight
and bakes right always. It positively reduces food
and fuel waste to the minimum.
Help Win the War with a
MAJESTIC in Your Kitchen
It 's the Economical Way
MAJESTIC MFG. CO.
2002 Morgan Street
St. Louis, Mo.
________ ~ cv
' ir=ii il ir=ni in==T
166 "Win the WaS' Cook Book
COTTAGE CHEESE
The cheapest substitute for meats
U. S. Department of Agriculture Bulletin A. I. 24 of July llth, 1917, says
as follows:
1 Ib. Cottage Cheese supplies as 1 Ib. Cottage Cheese supplies as
much protein (body builder) as much energy as
1.27 pounds sirloin steak 8^ ounces sirloin steak
1:09 round steak n^ round steak
1.37 chuck rib beef n^ chuck rib beef
1.52 fowl ioM fowl
1.46 fresh ham 5^ fresh ham
1.44 smoked ham 5 smoked ham
1.58 loin pork chop 6 loin pork chop
1.31 hind leg of lamb 7^ hind leg of lamb
1.37 breast of veal 12% breast of veal
BUY YOUR REQUIREMENTS OF
ST. LOUIS DAIRY COMPANY
Bomont 995 Central 7490
When you want something better and
cheaper than Butter
*
BUY
TEMTOR BRAND
APPLE BUTTER
- PRESERVES and JELLIES
BEST-CLYMER MANUFACTURING CO.
St. Louis, Mo.
Advertising 167
KROGER QUALITY
Has won thousands of loyal
customers, who at first doubted
the Quality on account of the
Low Price, but after one trial
were fully convinced as to the
superiority of Kroger Quality,
and have remained our most
enthusiastic customers.
The Kroger Grocery & Baking Co.
A Quality Store In Your Neighborhood
Mamma's Pancake Flour
A Real Conservation Product
A blend of
Rice, Rye, Barley, Corn and
Wheat Flour
Easy to make and a real Economy
Manufactured by
F. B. CHAMBERLAIN COMPANY
ST. LOUIS, U. S. A.
168
"Win the War 9 ' Cook Book
THE MISSOURI WOMAN
Official organ of the
Missouri
Woman's Commit-
tee, Council of
National Defense
published monthly in
the interests of 'patri-
otic women who
think and do.
$1.00 a year
in advance
Send subscriptions
direct to
Missouri Miriaii
the
State Headquarters of
Woman's Committee,
Council of National Defense
2060 Railway Exchange, St. Louis
SINCE I888--HEADQUARTERS FOR
PEANUT
BUTTER
HALVES
GRANULATED
MEAL AND
FLOUR
We distribute through the wholesale trade from whom
your dealer can supply you
BAYLE FOOD PRODUCTS CO., St. Louis
Garrison-Wagner Printing Co., St. Louis
In The Hour of Economy
USE
YALE BRAND PRODUCTS
THE
BRAND
O F
QUALITY
COFFEES
TEAS
SPICES
EXTRACTS
MUSTARDS
'THE SPICE OF THE HOUR AND FLAVORING POWER.'
USE THIS BRAND wherever Spices are indicated
in Recipes to impart the true flavor and assure the
quality that will give best satisfaction.
Flavor, Strength and Purity determine the value
of Spices, and it is by testing in actual usage that the
real quality can be distinguished.
STEINWENDER-STOFFREGEN
COFFEE COMPANY.,
IMPORTERS & MANUFACTURERS
ST. LOUIS, U. S. A.
RICHARD S. WORMSER
22 West 48th Street
