ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass ^--■^ r _:~ ----- ~ '_ I From Wome Bakings, by Edna Evans San Francisco, 1912. 3 1924 090 154 851 Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924090154851 MARY ELIZABETH'S WAR TIME RECIPES CONTAINING MANY SIMPLE BUT EXCELLENT RECIPES. FOR WHEATLESS CAKES AND BREAD, MEATLESS DISBES. SUGAR- LESS CANDIES, DELICIOUS WAR TIME DESSERTS. AND MANY OTHER DELECTABLE "ECONOMY" DISHES BY MARY ELIZABETH WITH TWENTY-ONE ILLUSTRATIONS NEW YORK FREDERICK A. STOKES COMPANY PUBLISHERS - Copyright, 1918, bp Maky Elizabeth Evans All rights reserved, including thai of translation into foreign languages PREFACE In the early days of the war, I came away from a talk with Mr. Hoover and Dr. Taylor of the Department of Agriculture, convinced that unless I could make candy without sugar and cake, and bread without wheat, I was daily depriving our suffering Allies and our Soldiers of food they sorely needed — Soldiers do not fight well if underfed, nor have they good morale if their families at home are hungry. So it seemed to me that women's first war ac- tivity should be to cooperate fully with the Food Administration ; and I then and there de- termined that I would sell and serve in my shops only foods that entirely conformed to the requirements of the United States Food Administration. It has meant a good deal of very interesting work, but the results have far exceeded my hopes, and all these recipes are now in daily use in my shops. My opportunities for testing recipes are many times greater than those of most women, and war time foods that my patrons will order vi PREFACE and enjoy must possess qualities of merit. The requests for my war time recipes have been so abundant that I am gathering these recipes together in book form, that they may help some folks who have the same earnest desire as myself to aid the Food Administra- tion in every way but lack the facilities and time to work out their own recipes. The Food Administration's rulings will change from time to time, along with crop and other conditions ; but the need for wheat, meat, and sugar conservation — except perhaps for short periods — will continue as long as the wheat and beet sugar fields of Europe remain battle fields and men, who might be raising crops and animals for food, are soldiers. Fish and poultry, fresh vegetables and fruits that grow nearby (foods that must be carried a long distance by our already over- burdened railroads must be used as little as possible) should form the greater part of our diet, and can do so with no sense of depriva- tion if a little added care and attention be given to menu-making and cookery. Mary Elizabeth. May, 1918. CONTENTS CHAPTEE pAGH I Sugarless Candies Maple sugar caramels 3 Fig walnuts 4 Maple bonbons 5 Honey cocoanut fruit squares ... 6 Pecan patties 7 Stuffed caramels 8 Honey corn balls 11 Maple opera caramels 12 Tutti frutti balls 13 Rice crackle 14 Soft maple scotch 15 Honey nougat 16 Cocoanut maple creams . . . . 18 II Soups Meatless broth 21 Puree of black bean 22 Cream of tomato and pea . . . . 23 Jellied essence of celery . . . . 24 Corn and tomato chowder . . . . 25 Mary Elizabeth's chicken consomme . 26 Scotch broth 27 Cream of clam 28 Clam chowder 29 Cream of corn . . . . I . . 31 Oyster bisque 32 vii viii CONTENTS CHAPTER PAGB III- Meatless Recipes Vegetable stew with dumplings ... 35 Broiled mackerel with white grapes . . 37 Finnan haddie — cucumbers and potatoes 38 Fried oysters (cooked in the oven) — tar- tar sauce 39 Broiled bluefish — cucumber jelly . . 40 Lobster thermidor 41 Scalloped corn and clams .... 43 Pigeon pie 44 Squab on hominy squares .... 45 Smothered chicken with boiled chestnuts 47 Roast goose — sage and onion dressing . 48 Chicken with crisp noodles .... 49 Fricassee of rabbit — potato balls . . 51 Meatless luncheon 52 Rice and mushroom croquettes ... 53 Roast oysters 55 Asparagus hollandaise with poached egg 56 Lima bean croquettes 57 Indian pudding — tomato rarebit . . 59 Broiled calves brains with peas . . . 61 Tongue with brussels sprouts ... 63 Creamed horseradish, cold tongue and potato salad 64 Poached egg — tomato rarebit ... 65 Potato nut croquettes 66 Cooked cucumbers 67 Scalloped sweet potato and apple . . 68 Baked bananas — served as a vegetable . 69 Apple rings 70 Baked apples stuffed with sweet potato . 71 Fresh lima beans au gratin .... 72 Rice fritters ».,,,.. 73 CONTENTS ix CHAPTER 1'AGB IV Salads in War Time Mary Elizabeth's mayonnaise dressing . 77 French dressing 79 Russian dressing 80 Lettuce ........ 81 Potato salad 82 Tomato anchovy mayonnaise . . . 88 Stuffed prune salad 84 Tomato asparagus mayonnaise ... 85 Stuffed peach salad 86 Canteloupe salad 87 Beet and shredded cabbage mayonnaise . 88 Bomaine and stuffed celery .... 89 Mixed vegetable salad 90 Green vegetable salad 91 V Wheatless Cakes, Breads and Pies Black chocolate layer cake .... 95 Maple layer Cake 98 Honey sponge cake 100 War Time fruit cake 101 Honey layer cake 102 Liberty cake 104 Black chocolate loaf cake .... 106 Scotch fancies 108 Maple sponge cake . . . . . .109 Maple nut toast 110 Liberty bread Ill Nut bread 112 War bread 118 Raised corn and rye rolls . . . .115 Barley gems 116 Bice and corn muffins 117 Oatmeal gems 118 State of Maine buckwheat cakes . . 119 Wheatless pumpkin pie , 120 CONTENTS CHAPTEB PAGE Wheatless fruit tarts 122 Wheatless apple pie 124 Wheatless strawberry shortcake . .126 Tea biscuit 127 VI War Time Desserts (Without sugar or wheat) Honey ice-cream . . . . . .131 Hot chocolate fudge sauce . . . .182 Hot maple scotch sauce 133 Loganberry ice 135 Strawberry ice 136 Grape ice 137 Pineapple ambrosia 138 Mont Blanc 139 Brown Betty 140 Bice mold — maple syrup . . . .142 Baked Indian pudding 143 Maple sponge 145 Soft custard 146 Banutti 147 Baked peaches 148 Corn pancakes — with soft maple sugar . 149 VII Beverages, Relishes, etc. Frosted sarsaparilla 153 Loganberry mint julep 154 Spiced lemonade 155 Creamed ginger ale 156 Sparkle punch 157 Fresh lime-ade 158 Cottage cheese 159 Bhubarb conserve 161 Cucumber pickles 162 Home-made relish 163 Ginger pear 164 ILLUSTRATIONS Mary Elizabeth . Frontispiece Stuffed Caramels . FACING PAGE 8 Cream of Pea and Tomato Soup . 24 Jellied Essence of Celery 24 Fried Oysters (Cooked in the Oven) 44 Chicken with Crisp Noodles • 44 Boiled Tongue with Brussells Sprouts 62 Broiled Calves Brains with Peas . 62 Potato Nut Croquettes . . . 66 Cooked Cucumbers . . 66 Stuffed Prune Salad . . 84 Tomato Anchovy . • 84 Liberty Cake • 104 Maple Cake . • 104 Potato Flour Sponge Cake • 116 Raised Corn and Rye Rolls • 116 Mont Blanc . . 140 Wheatless Fruit Tart . . 140 Loganberry Mint Julep • 154 Rhubarb Conserve with Cheese . Home-mad e Cottage 154 I SUGARLESS CANDIES All these candies are made without cane sugar; honey, maple sugar and fruits being the only sweet- ener. One may eat all this sort of candy one wishes without depriving our Soldiers or Allies of sugar.' Most of these candy recipes require a thermom- eter test. (A confectioners' thermometer can be had at any optical shop — costing about $1.50.) CHAPTER I SUGARLESS CANDIES MAPLE SUGAR CARAMELS 1 lb. (two cupfuls) maple sugar 1% lbs. (one and one-half cupfuls) corn syrup 1 qt. (four cupfuls) sweet cream 1 can best brand condensed milk Stir continuously while cooking, and cook to 240 degrees by the thermometer in winter; 242 degrees by the thermometer in summer. Pour into an oiled oblong cake-tin to cool. Turn pan upside down on a cutting board and let the caramel fall out. Then cut first into strips, then into squares with a large sharp knife. If the caramels are not to be used at once, wrap them in oiled paper. SUGARLESS CANDIES FIG WALNUTS Wash a few layer figs, removing the stem of each one, and place them in a sieve, over a kettle of boiling water. Cover tightly and let them steam for five minutes. Crack walnuts, so as to remove the meats whole, by striking the - nut on the smooth side. When the figs are cool enough to handle, put through a meat grinder or chop very fine in a chopping bowl. Form the chopped figs into small balls (a little sherry may be mixed in if desired) and place a walnut meat on each side. SUGARLESS CANDIES MAPLE BONBONS Boil a quart of the finest maple syrup, re- moving from the fire when the thermometer registers 234 degrees. Stir continuously until it becomes quite firm and creamy. Drop from a spoon on waxed paper, and press a pecan meat on the top of each ball. 6 SUGARLESS CANDIES HONEY COCOANUT FRUIT SQUARES Cover one-half pound of desiccated cocoa- nut with fresh milk and let it stand for a few moments. Cook one pound of strained honey until it comes to a good boil; add the coeoanut and cook all until it will drop from a spoon in a thick string. Stir in one-fourth cup of washed currants and pour into an oiled tin. When cold, cut into inch squares. SUGARLESS CANDIES PECAN PATTIES Cook one quart of maple syrup until the thermometer registers 249 degrees. Add one- fourth pound of butter. Remove from fire and stir in one and one- half cups of pecan meats. Spoon out into oiled patty tins or muffin rings, and wrap each patty in oiled paper when cold. SUGARLESS CANDIES STUFFED CARAMELS For the caramel, use the Maple Sugar Cara- mel recipe and leave the caramel uncut. MAPLE FONDANT Cook one quart of maple syrup until the thermometer registers 241 degrees. Wipe away any grains that form on the sides of the saucepan while the syrup is cooking; do this with dampened cheese-cloth wrapped round a fork. When thermometer registers 241 degrees, remove at once from the fire and pour on to a platter, which should be as cold as possible and slightly dampened (do not oil). As soon as the first heat has passed, begin beating with a fork and continue so to beat and mix until the fondant becomes too hard to mix with the fork. fc ^*f~~*\ jLty. y 1 °"iM i gggggg i Baa ■■'■' t MKi i '■> ^| :<4?-l^^^^ /^k«»«'^--'- ; -r STUFFED CARAMELS STUFFED CARAMELS SUGAELESS CANDIES 9 Then press all together by hand and cover with a damp cheese-cloth for about ten minutes. Turn the pan of cold maple caramel upside down on a kneading-board and remove the tin. Knead well some of the maple fondant and roll into a piece as long as the maple caramel and about two inches in diameter. Lay on the caramel and fold the caramel around it as illustrated. Pinch firmly where the two edges come together, and let all stand, seam edge down, for a few moments, to seal it together. Then gently stretch one end, a little at a time, into a long neck; cut off into small pieces with a sharp knife, as illustrated. If the caramels are not to be eaten at once, wrap each one in waxed paper. Maple fondant may be made on a large plat- ter — if not more than a pound and a half is desired. In quantities larger than this and up to five pounds (more than five pounds at a 10 SUGARLESS CANDIES time is too difficult to beat) a marble slab or table-top should be used to pour the cooked syrup on, and to beat it into a cream. SUGARLESS CANDIES 11 HONEY CORN BALLS Pop one and one-half pounds of the best popping corn. Sort or sift out any unpopped kernels and put in the oven to keep warm. Cook two pounds of strained honey until the candy thermometer registers 240 degrees. Add butter the size of a walnut and cook to 242 degrees. Pour a small quantity on to the popped corn and mold what is moist into firm balls ; then add more syrup and mold until all is used. This quantity will make about twenty large balls. 12 SUGARLESS CANDIES MAPLE OPERA CARAMELS 1% lbs. maple sugar 1 pint cream Pinch of salt Cook to 238 degrees. Pour on to a cold y damp platter and beat with a fork until creamy. When perfectly smooth, press into a fudge pan and cut into squares. SUGARLESS CANDIES IS TUTTI-FRUTTI BALLS % lb. washed figs y<2, lb. raisins (seeded) y 2 lb. dates (pitted) A little candied citron % lb. chopped roasted hazelnut meats Steam the above fruits for ten minutes, or until they are soft and tender. When cool, put through a meat chopper — first a few, adding two tablespoonfuls of brandy. Mix in the nut meats and mold into little balls. 14 SUGARLESS CANDIES RICE CRACKLE Warm contents of one package of puffed rice in the oven, stirring constantly until it is thoroughly dry and crisp. Cook one pint of strained honey till the ther- mometer registers 240 degrees. Add a piece of butter the size of a walnut and a pinch of salt. Cook to 242 degrees, and pour onto the warm rice. Mix well and fill into square but- tered cake tins — pressing out the top smoothly with a rolling-pin. The cake tin should be full to the top. While still warm, turn the pan upside down. Remove the rice cake and cut with a large sharp knife into pieces about five inches long and two inches wide. SUGARLESS CANDIES 15 SOFT MAPLE SCOTCH 2% lbs. crushed maple sugar 1 pint water Pinch of salt Stir until the sugar is dissolved; then put in thermometer and cook to 256 degrees. Add one-fourth pound of butter; mix in lightly and pour into oiled tins. When cold, cut into oblong pieces and wrap in waxed paper. 16 SUGARLESS CANDIES HONEY NOUGAT Nougat is made in two batches. The first one can be made the day before the other, or a double batch can be made and half of it be kept on hand in an air-tight Mason jar to be used later. First batch: Cook one and one-half pounds (two cupfuls) of corn syrup to 230 degrees by the thermometer. Add one-quarter pound of XXXX sugar, and pour all slowly on to the well-beaten whites of two eggs. Then add, a little at a time, beating constantly, one-half ounce of powdered gum arabic and one-fourth ounce of pulverized gelatin, dissolved in a lit- tle water. Second batch: Blanch one pound of almonds and one-half pound of pistachio nuts, and put in warming oven to dry out thoroughly. Line a pan with rice- wafer paper; use a little water to wet the edges so they will stick together; have the entire pan sides as well as the bottom covered. Cook one pound (one and one-quarter cup- fuls) strained honey, one and one-half pounds SUGARLESS CANDIES 17 (three cupfuls) shaved maple sugar, one pound (three-quarters cupful) corn syrup, one ounce cocoa hutter, and one-half pint (one cupful) water to 268 degrees by the thermometer. Pour this batch slowly into batch number one, beating constantly. When all this syrup is added, put in the blanched nuts, mixing well. Pour the nougat into the wafer-lined pan and cover the top with rice-paper. Put a sheet of heavy wax-paper on top of all and weight the nougat with one or two flatirons. When cold, remove flatirons, turn pan up- side-down, and cut with a sharp caramel knife. Wrap each piece in wax-paper. The rice-paper is edible and wholesome and need not be removed. It can be bought at a confectioners' supply store. One can use the small rice-wafers, which are on sale for gold- fish food, if larger sheets are not easily found, as it is the same thing; but the larger sheets are the more practical. 18 SUGARLESS CANDIES COCOANUT MAPLE CREAMS 1% pounds (three cupfuls) maple sugar 1 can (& cups) fresh grated cocoanut % cupful water Drain milk from the cocoanut and add to milk enough water to make one-half pint (one cupful) of liquid. Mix with sugar. Put on fire and stir until sugar is dissolved — no longer. Cook to 238 degrees by the thermometer and add the drained cocoanut. Cook to 240 degrees. Pour on to a cold, damp platter, and mix with a fork. When done, put in a double boiler, mixing constantly until all is melted, and drop in spoonfuls on waxed paper. II SOUPS CHAPTER II SOUPS MEATLESS BROTH 4 quarts water (or water in which vege- tables, rice or potatoes have been cooked) % cup diced carrots y% cup diced turnips % cup diced celery 1 onion (chopped) 1 green pepper (chopped) 1 tablespoon barley 1 tablespoon oatmeal 2 tomatoes (cut) About 12 okra Season with salt, pepper and paprika. Boil slowly for two to three hours. Serve with croutons made from bread crusts cut in tiny cubes and browned in the oven. Pass grated cheese with this soup. 21 22 ' SOUPS PUREE OF BLACK BEAN One pound of dried black beans; wash and soak overnight. Take two quarts of water, two quarts of soup stock, one-half teaspoonful of soda, one bay leaf, a few celery tops, two carrots, two small onions, one-fourth teaspoon- ful of pepper, one tablespoonf ul of salt. Cook about three hours, then mash through a strainer and serve with a slice of lemon floating on each cup or plate of soup, or a dash of chopped egg yolks and whites. Puree of black bean is a war time recipe, be- cause beans contain a great deal of nutriment and make a meat substitute. We must save beef for our soldiers and Allies, and each time we substitute vegetable soups for meat soups, we are conserving meats. SOUPS 23 CREAM OF TOMATO AND PEA 1 pint tomatoes (either fresh or canned) % pound peas (dried) 1 onion Celery tops Use the yellow split peas ; soak overnight. Cook the peas in one pint of water, one pint of tomatoes, with onion and one or two celery tops, until peas are tender ; then mash through a sieve and strain. Season with salt and pep- per. A spoonful of sherry to each plate of soup is an addition and should be added just before serving. Garnish with a slice of tomato with a few peas on top, and then serve with bread crou- tons, which can be cut from any crusts or good pieces of left-over bread — cut in even tiny squares and browned in the oven. 24 SOUPS JELLIED ESSENCE OF CELERY Use the frame of a chicken after roasting or broiling. Cover with three quarts of cold wa- ter. Use the coarse outside stalks of bunch celery and the large green leaves from the tops. Season with two teaspoonfuls of salt and one- half teaspoonful of celery salt. Cover closely and boil slowly two hours. Strain and cool. Skim off the fat and bring to a boil. CX-osrJ^ Un/Xi, tax\ sA*^U * Dissolve one level tablespoonful of pulver- ized gelatin in one-half cup of cold water. Pour the heated soup over the gelatin and wa- ter. Stir till thoroughly dissolved. Cool and set on ice till chilled. Served in bouillon cups. Garnish with small white leaves of celery. CREAM OF PEA AND TOMATO SOUP JELLIED ESSENCE OF CELERY SOUPS S5 CORN AND TOMATO CHOWDER 2 small onions SJ slices salt pork 1 can tomatoes 1 teaspoon soda 1 teaspoon corn Sprig of parsley 1 cup diced cooked potatoes 1 quart water Open the can of tomatoes and add the tea- spoonful of soda, stirring well. Then boil the tomatoes, corn, parsley and soda for half an hour slowly, and strain. Dice the onion and salt pork and fry to- gether. Then add to the soup. Add diced potatoes, salt to taste, and serve. 26 SOUPS MARY ELIZABETH'S CHICKEN CONSOMME For chicken consomme, use a fine fresh fowl. (It can be used after boiling for fried chicken, chicken pie, salads or even browned in the oven.) 1 fowl (four to five pounds), wash clean and singe 4 quarts water (cold) 1 onion 1 small carrot (diced) 1 tablespoon salt A dash of pepper Boil very slowly from three to four hours, or until the fowl is tender. Let the fowl cool in the liquor and remove. Skim and strain soup through a cheese-cloth, and serve. SOUPS 27 SCOTCH BROTH Boil a three-pound piece of mutton (neck or shin) in four quarts of cold water and a table- spoonful of salt. Let it boil slowly for about one hour and a half; skim and strain. 1 carrot (large) diced 1 onion Three or four chopped celery stalks % chopped green pepper Add vegetables to the strained soup stock and boil slowly for another hour. Then add one cup of cooked barley (two ta- blespoons of raw barley cooked till tender, or about two hours ) . Boil for a few moments and serve. 28 SOUPS CREAM OF CLAM 18 clams (cot in pieces) 2 quarts boiled milk 1 tablespoon butter 2 heaping tablespoons corn flour 1 teaspoon salt Dash of pepper Put cut clams in their liquor over the fire and bring to a boil. Melt the butter ; add the flour, salt and pep- per, and then slowly a cup of the milk. Stir well and add the rest of the milk, and last the clams, and serve immediately. SOUPS CLAM CHOWDER 2 dozen clams — remove from liquor and chop 1 good-sized carrot 1 onion 4 potatoes 3 thick slices of salt pork or bacon chopped and fried 1 teaspoon salt *4 teaspoon thyme Dash of pepper 1 small fresh tomato, skinned and chopped 1 pint cream sauce Cook until tender in two quarts of water the carrot, onion, potatoes, salt, thyme and pepper. SO SOUPS CREAM SAUCE 1 pint milk 1 tablespoon butter 1 heaping tablespoon corn flour Melt the butter, add the flour and stir till smooth. Then add the milk slowly, stirring all the while. When the vegetables are tender, add the to- matoes, cream sauce, fried pork, clams and their liquor. Let it boil for about two minutes, and serve. SOUPS SI CREAM OF CORN 2 quarts milk 1 can corn 3 tablespoons corn flour 1 tablespoon butter 1 cup sweet cream Dash of pepper 1 teaspoon salt Make a cream sauce by melting the butter, adding the flour, and then slowly the milk, stir- ring so it will be very smooth. Then add the other ingredients. Let it boil up, and serve with a spoonful of whipped cream on each cup or plate of soup. 32 SOUPS OYSTER BISQUE 1 pint oysters 2 quarts boiled milk 1 tablespoon butter 2 heaping tablespoons corn flour 1 teaspoon salt Dash of pepper Cut one pint of oysters in pieces and bring to a boil and skim. Melt the butter and mix in the heaping tablespoonful of corn flour. Then add, a little at a time, the milk. Stir well till smooth, then add salt and pepper, and lastly the oysters. Serve immediately, placing a spoon of whipped cream on each cup or plate of bisque. Ill MEATLESS RECIPES CHAPTER III MEATLESS RECIPES VEGETABLE STEW WITH DUMPLINGS 6 potatoes 6 carrots 1 small turnip 2 onions 2 parsnips Scoup the vegetables into balls with a po- tato scoup, and boil until tender. Take the water that vegetables have been boiled in and add three tablespoonfuls of corn flour, and one pint of chicken or meat stock — for flavor — and put the cooked vegetables in. Cook this about ten minutes. Add the dumplings last, made as follows: 35 36 MEATLESS RECIPES DUMPLINGS 1 cup mashed potato 1 cup rice flour 1 teaspoon salt 1 heaping tahlespoon baking powder 2 tablespoons vegetable fat 1 egg 1 cup milk Rub the salt, baking powder, flour and vege- table fat together. Beat the one egg and one cup of milk together, and add lastly to the mix- ture. Drop from a tablespoon into two quarts of salted boiling water and cook ten minutes. Serve immediately. The water in which the dumplings have been cooked will be found to be thick and flavory. It can be used in any cream soup for thick- ening or for cream sauce. A very nice onion soup can be made from this thickened water by adding a quart of milk, a grated onion, and salt and pepper. MEATLESS RECIPES 87 BROILED MACKEREL WITH WHITE GRAPES % lb. Malaga grapes 1 tablespoon arrowroot 1 pint water % teaspoon salt Dash of paprika 2 tablespoons vinegar 1 teaspoon honey (strained) Mix the arrowroot, salt, pepper, honey and vinegar. Pour into one pint of boiling water. Boil until clear, and add the grapes (whole). Boil four minutes. Split and broil a three- to four-pound fresh mackerel over a hot fire; broil about twenty minutes until brown, turning frequently. Sea- son with salt, pepper, and butter. Fish is a meat substitute ; fruit, a perishable food; arrowroot is used for thickening instead of wheat flour; honey for sweetening instead of sugar — a perfect war time recipe. 88 MEATLESS RECIPES FINNAN HADDIE— CUCUMBERS AND POTATOES Finnan Haddie is particularly nutritive, and in these days when we are forbidden ham and bacon, such salty things as this are most ac- ceptable. Wash the fish first ; then boil for a few min- utes, removing any skum from the top of the water, before removing the fish. Peel the cucumbers and cut into two-inch pieces. Boil in salt water about ten minutes. Cut potatoes in balls with potato cutter, and boil in salt water until tender. Make a cream sauce of two tablespoonfuls of corn flour, mixed with one tablespoonful of melted butter ; stir till melted and thoroughly mixed, then add one pint of milk slowly, and cook till thick; season with salt and pepper and a dash of celery salt. Put the cream sauce on a platter; then the fish, surrounded by the cucumbers and pota- toes, and serve hot. MEATLESS RECIPES 39 FRIED OYSTERS (COOKED IN THE OVEN)— TARTAR SAUCE Roll each oyster in corn flour seasoned with salt and pepper; dip in beaten egg; then roll in bread crumbs. Brush with vegetable oil, and bake in a hot oven till light brown. Serve with tartar sauce, which is made by- adding chopped olives, dill pickles, parsley and capers to mayonnaise. (See Chapter IV for mayonnaise recipe.) By cooking oysters or any fried foods in this way, one conserves a good deal of fat, and they are even more delicious and more digest- ible than the old way. 40 MEATLESS RECIPES BROILED BLUEFISH— CUCUMBER JELLY Make the jelly — using one quart of water, one teaspoonful of salt, one ounce of gelatin and three grated cucumbers. Dissolve the gelatin in a little of the water (cold). Put the rest of the water over to boil with the salt. Add the gelatin; take from the fire and stir thoroughly till dissolved. Then add the cucum- ber. A tiny drop of green coloring adds to the appearance of this jelly, and if you get the kind made from vegetables, it is harmless. Pour into small cups or individual jelly molds. Clean and wash the fish thoroughly; then dry, pepper and salt and brush with vegetable oil. Put near to flame to brown first one side, then turn and brown the other side. Remove the cold jelly from molds and serve with the hot broiled fish and tartar sauce. (Tartar sauce is made by adding chopped dill pickles and capers to mayonnaise dressing, as given under salads.) MEATLESS RECIPES 41 LOBSTER THERMIDOR Drop the lobsters in boiling water and cook until shells are thoroughly red. Remove and cool. When cold, cut the shell carefully down the soft part, to keep the shell intact ; take off the claws and remove meat. CREAM SAUCE 1 pint half milk, half cream 1 teaspoon butter 1 teaspoon salt 1 tablespoon corn flour (not cornstarch) ^4 CU P of sherry Melt the butter in a saucepan; add the flour, and stir till smooth. Add milk and cream a little at a time until it is all added; then cook slowly for about five minutes. Add the salt. MAYONNAISE FOR LOBSTER THERMIDOR 1 pint salad oil 1. egg yolk 1 teaspoon salt 3 tablespoons vinegar 2 teaspoons dry mustard 42 MEATLESS RECIPES Put the yolk of one egg in an ice-cold dish ; add one teaspoonful of salt and a dash of cayenne. Beat till smooth ; then add slowly — almost drop by drop to begin with — the salad oil, adding every two or three minutes some of the vinegar until all the oil and vinegar are used. Add mustard. The above amount of sauce will do for about a dozen one-pound lobsters. Cut the lobster meat in one-inch squares and mix with the cream sauce. Then add the may- onnaise. Put back into shells; sprinkle with grated cheese and bread crumbs ; and put under broiler to brown. Lobster is one of the perishable luxuries which the Government urges those who can af- ford it to use. MEATLESS RECIPES 48 SCALLOPED CORN AND CLAMS 2 dozen clams a can corn 1 cup white sauce % cup bread crumbs % teaspoon salt A few grains of pepper Cut the clams in half; add the corn and then the white sauce. (Recipe for white sauce un- der Rice and Mushroom Croquettes. ) Add one-half teaspoonful of salt and one- half cup of bread crumbs. Stir well. Put a layer of crumbs in the bottom of a but- tered baking dish. Pour in the mixture and use the remaining crumbs over the top. Place a few bits of butter on top and brown in the oven. 44 MEATLESS RECIPES PIGEON PIE Pigeons are not much used for food, except as squab, but the older pigeon is delicious when properly cooked; and in England, pigeon pie is a famous dish. For pigeon pie, older pigeons, if cooked as follows, are very delicious; and not so expen- sive as young pigeons or squab. Cover the bottom of a stewpan with one-half cup of crisco. Add a small onion cut into bits, a carrot diced, and a teaspoonful of salt. Put in pigeons, each cut into four pieces; cover with boiling water. Cover tightly and let simmer slowly until the pigeon is tender ; adding boil- ing water when necessary. Thicken the gravy with corn flour, and put all into a baking dish, with a cup turned up- side down in the center to hold the gravy. Cover the top with well-seasoned, fluffy mashed potato (by squeezing the potato through a pastry tube a very pretty top is made) . Put into the oven to brown, and serve. FRIED OYSTERS (COOKED IN THE OVEn) CHICKEN WITH CRISP NOODLES MEATLESS RECIPES 45 SQUAB ON HOMINY SQUARES The United States Food Commission says: "Eat delicacies." So those who love squab may indulge with a clear conscience, provided they substitute fried hominy squares for the usual wheat-bread toast. HOMINY SQUARES Cook one quarter of a pound of hominy in a quart of boiling water and one teaspoonful of salt. Stir continuously and cook for half an hour. Pour into a bread tin, and when thoroughly cold cut into triangles about one-half inch thick. Dip into egg and bread crumbs, and fry in deep fat until a light brown color. The squab should be cooked as follows : Truss and place in a steamer over boiling water and steam for about two hours, or until the bird is tender. Remove from the steamer ; 46 MEATLESS RECIPES stuff with well-seasoned mashed potato; dot the breast with bits of fat or salt pork; and broil until brown. Serve on hominy squares. MEATLESS RECIPES 47 SMOTHERED CHICKEN WITH BOILED CHESTNUTS Use a broiling or young roasting chicken. Cut the chicken into portions, salt and dredge with corn flour. Put into a pan with very little water. Cover tightly and roast till tender; then remove cover and let brown. Cut a gash in each chestnut and put in hot oven for a few minutes till the shells are easy to remove ; take off also the brown inside skin. Boil in salted water till very tender ; strain and allow to dry a bit on top of oven; then serve with the chicken. Chestnuts are full of nutriment, and chicken is one of the things we should use often in place of meat. 48 MEATLESS RECIPES ROAST GOOSE— SAGE AND ONION DRESSING For about an eight-pound goose use : £ cups bread crumbs, moistened with water 1 chopped onion, fried in 2 tablespoons fat 1/2 teaspoon sage 1 teaspoon salt Pinch of pepper Cook the giblets till tender; chop and add to dressing. After cleaning and washing the goose thor- oughly, stuff and sew at the neck and back. Roast very slowly — about three hours. There is a great deal of fat on a goose, and in these days of scarcity of fats, this should be saved and utilized for other cooking. MEATLESS RECIPES 49 CHICKEN WITH CRISP NOODLES Mix large pieces of cold cooked chicken meat with a cream sauce made as follows : 1 pint milk 1 tablespoon butter 1 heaping tablespoon corn flour % teaspoon salt Melt butter, stir in flour and add boiling milk. Stir until smooth. CRISP NOODLES 1 e gg lYz cups corn flour y^ teaspoon salt 1 tablespoon water Mix all together and roll thin on a mixing board — just as thin as possible. Hang over a towel on a clothes horse or chair back until a little dry, then roll together in a long piece and slice into shoe-strings. Fluff them apart well and fry in a basket in deep hot vegetable 50 MEATLESS RECIPES fat until a light brown., This takes only about two minutes. Place the noodles around the edge of the platter. Fill the center with hot creamed chicken made as above, and serve. MEATLESS RECIPES SI FRICASSEE RABBIT— POTATO BALLS Soak over night one pair of rabbits, after they are cleaned and cut into quarters, in two quarts of water, one-half cup of vinegar, a few bay leaves, two onions — sliced — and a few allspice. Throw this all off in the morning and wash the rabbits in fresh water. Cover with cold water; put on the fire and when it comes to the boiling-point throw this water off. Then put on two quarts of boiling water, with salt to season, and cook till tender, or about one hour. Thicken the gravy with three tablespoonfuls of corn flour; add a wineglassful of sherry; and serve with potato balls made of mashed potato brushed with beaten egg and browned in the oven. A clove stuck on the potato ball adds to the appearance. Rabbit is really delicious meat, and has been very little used. It can be used in any form in which one would use chicken. 52 MEATLESS RECIPES MEATLESS LUNCHEON l lb. kidney beans l green pepper l cup diced carrots % cup rice % onion y 2 can (or a cup) tomatoes % dozen large mushrooms Soak the beans in cold water over night. Drain and cook slowly in boiling water (ham bone or a piece of bacon, if you have it, adds to the flavor) for about four hours. Cook carrots and pepper, and add to beans about twenty minutes before done. Boil rice separately in salted water. Drain and add. Garnish with green peppers and fried mush- room tops — using stems for the stew. Liberty Bread can be appropriately served with this luncheon dish. MEATLESS RECIPES 53 RICE AND MUSHROOM CRO- QUETTES 2 cups cooked rice % lb. mushrooms % cup thick white sauce % teaspoon salt % teaspoon pepper 1 tablespoon butter Wash the mushrooms. Remove the stems and peel the caps; cut into pieces. (Keep out six medium-sized caps for the sauce.) Sprinkle with salt and pepper, and fry ten minutes in a vegetable fat. Add rice; then white sauce (recipe below) ; and form into croquettes. Dredge with corn flour; dip in beaten egg, and roll in bread crumbs. Fry in deep vegetable fat and serve with brown mushroom sauce. WHITE SAUCE 1 tablespoon butter 1 heaping tablespoon corn flour, 2 cups milk % teaspoon salt Few grains pepper 54 MEATLESS RECIPES Melt the butter and stir in the corn flour until it is a smooth paste. Pour over one cup of hot milk; add salt and pepper and cook in double-boiler five minutes. BROWN MUSHROOM SAUCE 6 medium-sized mushrooms 1 tablespoon butter 1 heaping tablespoon corn flour 1 pint chicken or meat stock }4 teaspoon salt Few grains of pepper Heat the butter; add flour and brown. Then add salt and pepper and stir in stock until it is a smooth paste. Cook five minutes and add mushroom caps. MEATLESS RECIPES 55 ROAST OYSTERS Take the large-sized oysters on half shell, remove from shell and scrub shell inside and out thoroughly. Then place one oyster on each shell and cover with the following, mixed together : 1/2 cup bread or cracker crumbs 1 teaspoon salt Dash of pepper A tiny bit of grated onion Moisten with a little oyster liquor or soup stock. Place a bit of butter on each oyster and bake in a hot oven from eight to ten minutes. Serve at once with a bit of chili sauce in a lettuce leaf in the center of each plate of oysters. 56 MEATLESS RECIPES ASPARAGUS HOLLANDAISE WITH POACHED EGG SAUCE HOLLANDAISE 1 quart milk 2 tablespoons butter 3 heaping tablespoons corn flour 2 egg yolks Juice 4 lemons Melt the butter and add the flour ; then boil the milk and add. Beat till smooth. Lastly add two egg yolks and the juice of four lemons. Use cold boiled asparagus and place prettily around a bit of buttered brown bread toast. Place a freshly poached egg on top. Pour over all the hot hollandaise sauce. MEATLESS RECIPES 57 LIMA BEAN CROQUETTES 1 pound dried lima beans % cup bread crumbs 1 e gg 1 tablespoon butter 1 cup milk 1 teaspoon salt 1 pinch pepper Wash the lima beans and soak over night. Boil the beans in two quarts of cold water with a pinch of soda. Cook one-half hour or until tender. Press through a sieve. To this add the bread crumbs, the beaten egg, butter, milk, salt and pepper. Set aside to cool. Then form into croquettes. Roll in beaten egg then in bread crumbs. Fry in deep hot fat until light brown. Serve with savory sauce made as follows: 1 pint milk 1 teaspoon butter 1 heaping tablespoon corn flour 2 tablespoons cream 1 teaspoon savory 58 MEATLESS RECIPES Stir the corn flour into the melted butter. When smooth, add the boiling milk and cream and savory. Let it come to a boil. MEATLESS RECIPES 59 INDIAN PUDDING— TOMATO RAREBIT Yz pound cornmeal 1 quart milk 2 eggs 1 tablespoon butter 2 tablespoons cheese 1 tablespoon salt \ pinch paprika Put the milk in a double-boiler and let it come to a boil. Stir the meal in slowly and boil one hour. Then add eggs, butter, salt and paprika, and boil fifteen minutes. When cooked, pour in oiled bread tin and cool over night. Remove from mold, cut in slices, and sprin- kle grated cheese on top. Bake in the oven until brown, and serve with Welsh rarebit sauce made as follows : RAREBIT SAUCE 1 quart tomatoes 1/2 teaspoon soda 60 MEATLESS RECIPES 1 teaspoon butter 1 heaping tablespoon corn flour 1 cup grated cheese Pinch of salt Pinch of paprika Boil the tomatoes; add soda, salt and pap- rika. Mix the corn flour and butter and stir into the above. Let this boil ; then strain and add the grated cheese. Stir until smooth. MEATLESS RECIPES 61 BROILED CALVES BRAINS WITH PEAS Many have a prejudice against calves brains, because they have not been in the habit of eat- ing them ; but they are such a delicacy that we should overcome this idea and use them more often. After all, it is a ridiculous thing to eat and enjoy calves liver and shrink from eat- ing calves brains. And calves brains, too, have the merit of being inexpensive — a rare merit in these days of soaring prices. In our own home, they have been served and enjoyed by people who might have turned up their noses had they known what they were eating (a small decep- tion, which is quite permissible in proving the point that they are a real delicacy). This recipe, calling for one pair of calves brains, is a generous portion for two. 1 pair brains 2 cups peas (or can of peas) 1 teaspoon salt Few grains of pepper 1 tablespoon butter 1 tablespoon vinegar 1 bay leaf 62 MEATLESS RECIPES Boil the brains in one quart of water, with one teaspoonful of salt, one bay leaf and a tablespoonful of vinegar, for one hour. Re- move the skim. Make a sauce by browning four tablespoon- fuls of butter and adding four tablespoonfuls of vinegar. Moisten the cooked brains with a little of this sauce; sprinkle a few crumbs on top; and broil until a light brown. Serve on rye bread toast, and garnish with the peas. Pour the remaining hot butter sauce over the brains just before serving. BOILED TONGUE WITH BRUSSELLS SPROUTS BROILED CALVES BRAINS WITH PEAS MEATLESS RECIPES 63 TONGUE WITH BRUSSELS SPROUTS Wash a fresh or slightly cured beef tongue and boil slowly until tender (about three hours). Skin when hot, and serve sliced around a mound of brussels sprouts, which are cooked as follows : BRUSSELS SPROUTS 1 quart of brussels sprouts 1 pinch socla 2 quarts water 1 teaspoon salt Wash and clean the brussels sprouts. Put the soda and salt into two quarts of water and let it come to a boil. Then put the brussels sprouts into the water, and boil from ten to fifteen minutes — watching continually to see that the sprouts do not break in the water. Take the sprouts from the water with a skimmer, and place on the dish, ready to serve. 64 MEATLESS RECIPES CREAMED HORSERADISH, TONGUE AND POTATO SALAD Wash and boil a fresh — or slightly cured — beef tongue slowly for about three hours, or until the skin lifts when the meat is tested as for tenderness. Skin and let cool in the water in which it has been cooked. When cold, slice and roll — pinning each roll with a tooth-pick. Grate fresh horseradish and mix with whipped cream. Put a spoonful in each tongue roll, and place on lettuce leaves round a mound of potato salad made as follows : Slice cold boiled potatoes and fresh cucum- bers. Mix with a little vinegar and onion juice ; then mix all with mayonnaise dressing — recipe for which is given in chapter on salads — thinned with a little sweet or sour cream. It is best to make this salad two or three hours before serving, so that the potatoes ab- sorb the dressing. Keep in the ice-box. MEATLESSRECIPES 65 POACHED EGG— TOMATO RARE BIT 1 can tomatoes 1 teaspoon salt 1 teaspoon soda Dash of pepper ^4 teaspoon paprika Y2 pound grated cheese Boil all together for one-half hour. Strain and thicken with two tablespoonfuls of corn flour — not cornstarch — mixed till smooth with a little cold water. Add one-half pound grated skimmed milk cheese and stir until smooth. Poach six eggs and place on six slices of Graham toast. Pour the sauce onto the platter around the eggs. Decorate with chopped parsley and paprika. This is a war time recipe because it is a meat substitute, or meat extender. A meal con- taining this dish need have no meat. Note the cheese is skimmed milk cheese. It gives the flavor but saves full cream milk for the children, who need it more than grown-ups. 66 MEATLESS RECIPES POTATO NUT CROQUETTES Boil a quart of potatoes in well salted water until tender. Drain and put through a potato ricer. Add one egg and beat up light. Form in croquette shape. Roll in corn flour and then in sliced blanched almonds. Fry quickly in deep hot fat — preferably vegetable oil to conserve animal fat. POTATO NTT CROQUETTES COOKED CUCUMBERS MEATLESS RECIPES 67 COOKED CUCUMBERS Cooked cucumbers are much easier to digest than raw ones. Peel and cut in halves, lengthwise; if very large, in fourths. Boil in salt water from eight to ten minutes. (They need very little cook- ing. ) Drain carefully. Serve with Hollandaise sauce. As a vegetable, they are particularly nice with fish. WAR-TIME HOLLANDAISE SAUCE 1 pint milk 2 tablespoons corn flour 2 teaspoons butter (or butter substitute — chicken fat can be used) % teaspoon salt Dash of pepper Yolks of two eggs Mix the flour and seasonings. Melt the fat ; add the flour, then the heated milk. Add the egg yolks and the juice of one lemon just be- fore serving. 68 MEATLESS RECIPES SCALLOPED SWEET POTATO AND APPLE 6 potatoes (sweet) boiled and sliced 6 raw apples peeled, cored and sliced Arrange in alternate layers m a baking dish, with four tablespoonfuls of maple sugar or maple syrup sprinkled over the apple. Bake in a moderate oven, with cover on, for twenty minutes to one-half hour. Remove cover for the last ten minutes to brown. Decorate with parsley. MEATLESS RECIPES 69 BAKED BANANAS— SERVED AS A VEGETABLE Bananas are a plentiful ana inexpensive food; and when eooked a little, they are much more digestible than when taken raw. 6 bananas % cup vegetable oil . % cup bread crumbs %: f- i Skin the bananas; cut in half lengthwise; dip in or brush with the vegetable oil, and roll in bread crumbs. Bake ten minutes. 70 MEATLESS RECIPES APPLE RINGS 6 apples % cup maple sugar 1 tablespoon butter substitute Wash, peel and core six apples. Cut the ap- ples across in slices one-fourth of an inch thick. Fry in fat till light brown on each side. Ar- range in a roasting pan, and sprinkle well with maple sugar. Bake five minutes or until the sugar is melted. Serve as a vegetable with poultry or game. MEATLESS RECIPES 71 BAKED APPLES STUFFED WITH SWEET POTATO Wash and core sour apples. Scoop out about half the inside of the apple. Stuff with cooked mashed and seasoned sweet potato and add a bit of candied ginger. Bake for about twenty minutes, and serve hot. 72 MEATLESS RECIPES FRESH LIMA BEANS AU GRATIN Shell two quarts of lima beans and boil one- half hour with one-eighth of a teaspoonful of baking soda and one teaspoonful of salt. When cooked put in casserole (family size) ; pour cream sauce over, and sprinkle one-half cup of grated cheese on top. Bake in oven until brown. (Cream Sauce is given under Chicken and Crisp Noodles recipe.) MEATLESS RECIPES 73 RICE FRITTERS 1 cup rye flour % cup boiled rice 1 egg Y2 CU P milk 1 teaspoon baking powder 1 tablespoon of butter Pinch of salt Mix the flour, baking powder and salt. Stir in the milk, well beaten egg and butter. Drop from spoon into hot fat to brown. IV SALADS IN WAR TIME We serve the Railroad, Fuel and Food Adminis- trators all three at one time by using salads. Isn't such a service worthy of cultivation? For salads are made from things that grow nearby and do not have to be carried a long haul before they reach your table; and every inch of space in freight cars that you release for coal or war essentials serves a big purpose. Salads are nourishing, for they are made with olive oil, a vegetable fat; and when you eat vegetable fat, you require less meat fat like ba- con or beef which we must release for use overseas. Why not serve these three important officers of our Government and use salads often! CHAPTER IV SALADS IN WAR TIME MARY ELIZABETH'S MAYONNAISE DRESSING 1 pint olive oil liteaspoon salt Stablespoons taragon vinegar ^ "tfcdashqpf cayenne pepper Put yolk of one egg in ice-cold dish, add one teaspoonful of salt and dash of cayenne. Beat till smooth; then add slowly — almost drop by drop to begin with — the olive oil, adding every two or three minutes some of the vinegar until all of the oil is used. 77 78 SALADS IN WAR TIME FOR FRUIT SALADS Mayonnaise as above is too firm to be nice for certain salads, such as fruits; or dry vege- tables, such as potato. The above mayonnaise should be thinned with just a little cream — sweet or whipped cream or even a little sour cream — but care must be taken not to add too much. A teaspoonful will thin it down very much. SALADS IN WAR TIME 79 FRENCH DRESSING 1 pint olive oil 3 tablespoons vinegar 1 level teaspoon salt y± teaspoon paprika Put all the ingredients into a pint or half- pint Mason jar; add a tablespoonful of shaved ice; close tightly and shake until all is well emulsified. Use immediately after shaking. French dressing can be kept in the ice-box in a jar and is ready to use at any time if well shaken. 80 SALADS IN WAR TIME RUSSIAN DRESSING Russian dressing makes a very appetizing change from French dressing — on hearts of lettuce, romaine, endive or any green salad. Into mayonnaise dressing made as above mix four tablespoonfuls of chili sauce and a tiny dash of Worcestershire sauce just before serving. SALADS IN WAR TIME 81 LETTUCE As in nearly every salad lettuce or some green leaf is used, it is wise to begin by de- scribing how lettuce should be cared for. When served it should be clean, crisp and dry. There- fore, it should be carefully picked apart and washed as soon as it comes into the house ; then shaken gently in a cloth to dry it, and wrapped lightly in cheese-cloth and put in the ice-box. It then will be crisp and clean and dry when- ever wanted. 82 SALADS IN WAR TIME POTATO SALAD Potato salad is very good with sardines or any cold fish, chicken or meats. Slice cold boiled potatoes and fresh cucum- bers. Mix with a little vinegar and onion juice; then mix all with mayonnaise dressing — recipe for which is given in this chapter — thinned with a little sweet or sour cream. It is best to make this salad and keep it on ice two or three hours before serving, so that the potatoes absorb the dressing and the salad is thoroughly chilled. SALADS IN WAR TIME 83 TOMATO ANCHOVY MAYONNAISE Take half as many large tomatoes as you wish portions of salad, and remove the skin by immersing in boiling water and peeling at once. Cut in half horizontally, leaving two very thick slices of tomato. Chill the tomatoes and serve — cut sides up — on crisp lettuce leaves. Place three curled anchovies around the edge of each tomato, and a little grated onion ; and place a large spoonful of mayonnaise dressing — piled high — in the center of each piece of tomato. The plates and the entire salad should be ice-cold. 84 SALADS IN WAE TIME STUFFED PRUNE SALAD (To serve six persons) 18 large prunes % pound cottage cheese 2 tablespoons broken walnut meats 1 pinch of salt Remove pit from primes and soak over night in a closed jar of water to which is added a wineglassful of rum. Add salt and broken nut meats to the cheese, and mix to paste. Then place a spoonful in each prune and serve on lettuce leaves with French dressing or mayonnaise thinned with a little whipped cream. (The recipe for cottage cheese will be found in Chapter VII.) STUFFED PRUNE SALAD TOMATO ANCHOVY SALADS IN WAR TIME 85 TOMATO ASPARAGUS MAYONNAISE Wash and skin small tomatoes. Scoop out a little of the center and%rate a tiny dash of onion into each tomato. Place three or four cooked cold asparagus tips in each and a little French dressing. Then place a spoonful of mayonnaise on top, shake a dash of paprika over all. and serve with lettuce leaves. 86 SALADS IN WAR TIME STUFFED PEACH SALAD For this salad, use cottage cheese, which can be made at home as described in Chapter VII, or purchased ready-made. Do not use cream cheese, as just now the butter fats in cream cheese should be conserved for the use of chil- dren and invalids. Peel and cut large fresh peaches (if out of season, use canned peaches) in half, removing the stone. Mix a few chopped salted pecans or any salted nuts into the cottage cheese, and fill each pit hole with this mixture. Place the stuffed peaches on lettuce leaves. Pour French dressing carefully over each one ; then put a small spoonful of mayonnaise on top — not covering the cheese entirely; a dash of paprika, and they are ready to serve. Buttered Graham or other brown crackers warmed in the oven till crisp are a very nice war time cracker to serve with this salad. Pears or pineapple may be used in place of peaches to vary this salad. Made from any of them, it is delicious and very pretty to look at. SALADS IN WAR TIME 87 CANTELOUPE SALAD Cut a chilled canteloupe in half and remove the seeds. Then, using a small round potato scoop, scoop out little balls of melon. Mix with French dressing and serve thoroughly chilled on lettuce leaves. 88 SALADS IN WAR TIME BEET AND SHREDDED CABBAGE MAYONNAISE Cook new beets until tender. Skin and when cold cut in even small cubes and mix with French dressing. Put on ice and chill thor- oughly. Shred crisp new cabbage very fine and mix with mayonnaise dressing; form in a nest and shape around the edge of a platter. Then pour the beet cubes in the center. Decorate the mound of beets with a spoonful of mayonnaise and serve very cold. Raw cabbage is much more easily digested than when cooked. SALADS IN WAR TIME 89 ROMAINE AND STUFFED CELERY Wash and dry stalks of celery (the largest ones are good for this salad). Fill each stalk with a mixture of roquef ort and cottage cheese — about one-third roquefort and two-thirds cottage cheese, well mashed and mixed to- gether. If too thick a paste, thin with a little olive oil. Then cut the stuffed stalks in half-inch pieces and serve on romaine leaves with French dressing. 90 SALADS IN WAR TIME MIXED VEGETABLE SALAD For this salad any vegetables can be used and it is an excellent way to use up bits of cold boiled vegetables — left-overs that are too small to make a dish in themselves. Cold string beans, brussels sprouts, peas, lima beans, beets, potatoes and uncooked cabbage — any or all of these. Mix them together (the larger vegetables such as potatoes and beets should be cubed and the cabbage should be shredded) with a little French dressing to moisten it well. Place in a deep bowl which h.as been rubbed with a gar- lic clove, or onion; cover the top with mayon- naise; and decorate with lettuce or watercress and a few peas or sweet red or green peppers. SALADS IN WAR TIME 91 GREEN VEGETABLE SALAD For this salad any or all of the following vegetables may be used : cucumbers ; tomatoes, sliced ; sweet or new spring onions ; green pep- pers ; radishes. Choose a large lettuce leaf and place it in the center of the platter ; fill full with mayon- naise dressing. Group the other vegetables — each one separate from the other — around the dressing. Slice the cucumbers; quarter the tomatoes; leave a little green on the radishes and onions. Pour a little French dressing over them all. When salad is arranged in this way, those who choose to do so can omit the onions. V WHEATLESS CAKES, BREADS AND PIES Because most wheat substitutes cost more, it does not necessarily follow that the household budget will be increased. Some flours, notably potato, go much farther than wheat, so it really is less expensive in the end. I maintain that when we buy the "substi- tute" we do only half our duty, the other half being to use all we buy and waste not a scrap ; make things so good that every bit will be eaten. In our reck- less, American way, we have allowed food to be wasted because it was cheap or because we thought it niggardly to be too careful. Now all that is changed. We must not waste, and that means we must buy only what we can use entirely before it becomes too old to eat. If we do what I call the "other half" of food conservation, that is waste nothing, our food budget will not increase so alarm- ingly- CHAPTER V WHEATLESS CAKES, BREADS AND PIES BLACK CHOCOLATE LAYER CAKE {Sugarless and wheatless) y 3 cup shortening — part butter or all vege- table fats 1Y2 cups shaved or soft maple sugar 4 tablespoons melted bitter chocolate % cup boiling water 1 cup flour (one- third potato, one-third rice, one-third rye flour, sifted together twice so as to mix the flours well) 1 egg, well beaten % teaspoon salt % cup buttermilk or sour milk 1/2 teaspoon baking soda Mix the melted chocolate, sugar and short- ening, and beat for ten minutes, until thor- oughly creamed and fluffy. 94 96 WHEATLESS CAKE, BREAD, PIE Add the boiling water, the well-beaten egg, then the sifted flours ; mix thoroughly. Add the soda and salt to the buttermilk, and mix into the cake batch. This will make a thin batter. Bake in two layer tins, well greased, in a hot over for about thirty minutes. CHOCOLATE CUSTARD CAKE FILLING 1 cup sweet milk % cup crushed maple sugar 2 level tablespoons cornstarch ^4 teaspoon salt Bitter chocolate size of two English walnuts Bring the milk and sugar to boiling-point in a double-boiler. Mix cornstarch and salt with two table- spoonfuls of the cold milk. Add the chocolate and stir while boiling, for about fifteen minutes. When cold, place the filling between layers of the black chocolate cake above, and ice the top and sides with melted sweet chocolate pre- pared as below. WHEATLESS CAKE, BREAD, PIE 97 ICING Shave and place sweet chocolate in a bowl to melt. Place the bowl in a dish of hot water, not on the stove. Stir gently until all is melted. If the sweet chocolate is allowed to get too hot, the icing will be streaky and not shiny and dark. 98 WHEATLESS CAKE, BREAD, PIE MAPLE LAYER CAKE 3 eggs % cup shaved or grated maple sugar % cup potato flour (scant half cup) % teaspoon baking powder 1 level teaspoon salt Cream the yolks of eggs and sugar together very, very thoroughly. Beat the whites stiff and add to the above mixture. Also add salt. Sift the flour and baking powder together, then add. Bake at once in two layer-cake tins, in a moderate oven, for about twenty minutes. ICING {If this icmg is cooked to thermometer test, it will be exactly right. Fluffy icing cam/not be dependably made unless tested accurately.) 1 cup maple sugar 1 , , ., r f ° i-or 1 cup maple syrup ■J4 cup water J 2 egg whites, well beaten (A tiny pinch of salt added to eggs while beating makes them beat up stiff er.) WHEATLESS CAKE, BREAD, PIE 99 Cook the maple sugar and the water, or the syrup, till the thermometer registers 230 de- grees. The thermometer should be placed in the kettle when the syrup is first placed on stove. (Lacking a thermometer, the syrup may be tested by dropping a little of it into a cup of cold water. When thick enough to be picked up in a soft ball, it is done.) Remove from the fire; take out the ther- mometer; let the syrup stand about two min- utes; then pour a little at a time on the well- beaten egg whites, beating hard. A Dover egg-beater is best. When the cake is cold, ice between layers, and on sides and pile high on top. 100 WHEATLESS CAKE, BREAD, PIE HONEY SPONGE CAKE 3 eggs % cup strained honey % cup potato flour (scant half cup) *4 teaspoon baking powder 1 level teaspoon salt Cream the yolks of the eggs and the honey together very, very thoroughly. Beat the whites stiff and add to the above mixture. Also add the salt. Sift the flour and baking powder, and add. Bake at once in a deep tin, in a moderate oven about forty minutes. This cake should be separated with forks, as in the illustration. Never cut sponge cake with a knife. WHEATLESS CAKE, BREAD, PIE 101 WAR TIME FRUIT CAKE y% cup butter, or butter substitute % cup seeded raisins 1 cup crushed maple sugar % cup molasses % cup boiling water Y2 teaspoon salt 1 teaspoon cinnamon Dash of nutmeg 2 cups barley flour 1 level teaspoon soda Pour the boiling water on the raisins, butter, sugar, molasses, spices and salt, and boil slowly about three minutes after it begins boiling. Then add the flour sifted, then the soda dis- solved in a tablespoonful of warm water. Just before baking, add one cup of broken walnut meats, and bake in an oiled loaf tin a good forty minutes (moderate oven). 102 WHEATLESS CAKE, BREAD, PIE HONEY LAYER CAKE 3 eggs % cup strained honey % cup potato flour (scant half cup) % teaspoon baking powder 1 level teaspoon salt Cream the yolks of eggs and honey together very, very thoroughly, beating for about fif- teen minutes. Beat the whites stiff and add to the above mixture. Also add salt. Sift the flour and baking powder, and add. Bake at once in two layer-cake tins, in a moderate oven, for about twenty minutes. ICING (// this icing is cooked to thermometer test, it will be exactly right.) 1 cup strained honey 2 egg whites, well beaten (A tiny pinch of salt added to the eggs while beating makes them beat up stiff er.) WHEATLESS CAKE, BREAD, PIE 103 Cook the honey till the thermometer regis- ters 245 degrees, or for about ten minutes at a hard boil. Remove from the fire ; let stand for two min- utes; then pour slowly into well-beaten egg whites, and beat all together. fesi 104 WHEATLESS CAKE, BREAD, PIE LIBERTY CAKE 1/2 cup butter % cup seeded raisins 1 cup crushed maple sugar ^4 cup molasses % cup boiling water % teaspoon salt 1 teaspoon cinnamon Dash of nutmeg 2 cups barley flour 1 level teaspoon soda Pour the boiling water on the raisins, sugar, butter, molasses, spices and salt, and boil slow- ly about three minutes after it begins boiling. Then add the flour sifted; then the soda dis- solved in a tablespoonful of warm water. Bake in two layers, about forty minutes in a moderate oven. This cake should be baked the day before wanted, as it is much softer the day after bak- ing, if put away in a tin cake box. Ice when it is to be used. /^^^ ^^^ W ifl h ■ : 4|flV *\ it*ar WHEATLESS CAKE, BREAD, PIE 105 TUTTI-FRUTTI FILLING 5 /4 cup seeded raisins % cup chopped figs ^4 cup chopped dates y± cup Maraschino cherries Vo, cup maple sugar"! 1 . , ,7 7 ^ or 72 cup maple syrup Y2 cup water [ 1 tablespoon rum Put the raisins and figs in a colander, to steam about one-half hour. Add the dates at the end of fifteen minutes. Remove from fire, add the cherries, and chop all. Spread thickly over top of each layer, and serve singly, not in layers. 106 WHEATLESS CAKE, BREAD, PIE BLACK CHOCOLATE LOAF CAKE (Sugarless and wheatless) 1/3 cup shortening, part butter or all vege- table fats 1% cups shaved or soft maple sugar 4 tablespoons melted bitter chocolate % cup boiling water 1 cup flour (% potato flour, 1^ rice, % rye, sifted twice so as to mix flours well) 1 egg Y2 teaspoon salt % cup buttermilk or sour milk % teaspoon baking soda Mix the melted chocolate, sugar and shorten- ing, and beat ten minutes, until thoroughly creamed and fluffy. Add the boiling water, the well-beaten egg, then the sifted flours. Mix thoroughly. Add the soda and salt to the buttermilk, and mix into cake batch. This will make a thin batter. Bake in a deep pan, well greased, in a hot oven about thirty minutes. Ice thinly with melted sweet chocolate pre- pared as follows : WHEATLESS CAKE, BREAD, PIE 107 SWEET CHOCOLATE ICING Shave and place in a bowl to melt. Place the bowl in a dish of hot water, not on the stove. Stir gently from time to time until all is melted. If the sweet chocolate is allowed to get too hot, the cake icing will be streaky and not shiny and dark. This cake can be served without icing if preferred. 108 WHEATLESS CAKE, BREAD, PIE SCOTCH FANCIES A tea cake without flour or sugar. Pinch of salt 1 egg 1 cup oatmeal (dry) % cup maple sugar 2 tablespoons butter substitute Cream the butter substitute. Add the sugar, and cream together well. Add the well- beaten egg; then salt and oatmeal mixed; and drop from a spoon on an oiled tin. Shredded cocoanut sprinkled on top of some of these will add to the flavor and appearance. Bake in a hot oven until brown. WHEATLESS CAKE, BREAD, PIE 109 MAPLE SPONGE CAKE 3 eggs % cup shaved or grated maple sugar % cup potato flour (scant half cup) y% teaspoon baking powder 1 level teaspoon salt Uream the yolks of the eggs and the sugar together very, very thoroughly. Beat the whites stiff and add to the above mixture. Also add salt. Sift the flour and baking powder and add. Bake at once in a deep tin, in a moderate oven thirty to forty minutes. This cake should be separated with forks, as in the illustration. Never cut sponge cake with a knife. 110 WHEATLESS CAKE, BREAD, PIE MAPLE NUT TOAST (For afternoon tea) Toast any dark brown bread — such as oat- meal or rye. Butter and spread with soft or shaved maple sugar. Pop in the oven to melt the sugar just a little. Cut each slice in three long strips. Put a blanched almond on each piece, and serve. WHEATLESS CAKE, BREAD, PIE 111 LIBERTY BREAD 2 cups bread crumbs 1 cup cornmeal % cup molasses 2 cups buttermilk 3 teaspoons soda 1 teaspoon salt 1 cup boiling water Mix the bread crumbs, cornmeal and molas- ses. Add the buttermilk and salt. Just before steaming, stir the soda into the boiling water. Add to the dough and stir until well mixed. Pour into greased round Boston bread tin molds. Steam three hours in closely covered kettle. Let the water come half way up the molds. Renew the water from time to time as needed. Most households have many bread pieces and crusts that are thrown out. Save them, and make this delicious brown bread. 112 WHEATLESS CAKE, BREAD, PIE NUT BREAD £% cups sifted barley flour 2 cups sifted rice flour Y2 CU P bread crumbs 1% cups molasses 1 scant cup milk 1^ cups broken walnut meats 1 teaspoon salt 7 teaspoons baking powder Y2 teaspoon soda, dissolved in % cup water Sift the flours and baking powder and salt together; add the molasses and nut meats. Bake in deep bread tins, in a very slow oven, from two and a half to three hours. The above Quantity makes two loaves. WHEATLESS CAKE, BREAD, PIE 113 WAR BREAD 4 cups oatmeal flour 4 cups rye flour 4 cups rice flour 8 cups mashed potato 7 pints water (lukewarm) £ Magic yeast cakes 2 cups molasses 1 tablespoon salt 1 tablespoon shortening Mix and sift all of the flours, and add the mashed potato — to which the salt and shorten- ing have been added. Soak the yeast in one-half cup of lukewarm water till soft. Add the molasses, lukewarm water and yeast to the flour. Work up into a good stiff batter. Raise for six hours. Mix on the bread board, using some of the flour from above. Mix for about fifteen minutes. Raise in pans for about two hours, or until it doubles its bulk. 114 WHEATLESS CAKE, BREAD, PIE Bake in a moderate oven for one hour and fifteen minutes. This bread should be made fresh every day or two. Potato breads are apt to sour, and never keep as do wheat breads. WHEATLESS CAKE, BREAD, PIE 115 RAISED CORN AND RYE ROLLS 1 cup corn flour 1 cup rye flour 2 tablespoons any vegetable oil 1 teaspoon salt 2 cups water (lukewarm) % compressed yeast cake 1 teaspoon sugar 1 egg Dissolve the yeast cake in one cup of the water; then add the second cup. Stir in the flour, oil, salt, sugar and egg, and mix thoroughly for about fifteen minutes. Raise about six hours in a warm place. Roll into little balls or Parker house roll shapes. Put into a pan and let raise one hour. Brush with milk, and bake in a moderate oven about twenty minutes. Corn flour is new to many people and at present not easy to get, but it is one of the flours we are urged to use, and, I am told by the United States Food Administration, will soon be on sale everywhere, owing to the de- mand. 116 WHEATLESS CAKE, BREAD, PIE BAHLEY GEMS 1 cup barley flour 1 cup rice flour % lb. butter, or butter substitute 2 oz. sugar % teaspoon salt 2 eggs 5 teaspoons baking powder 2 cups milk Beat the eggs and milk together. Sift together the flour, baking powder, sugar and salt. Cut in the shortening; then add the beaten eggs and milk. Bake in muffin or "gem" tins about twenty- five minutes, in a moderate oven. This quantity makes about eighteen gems. POTATO FLOUR SPONGE CAKE EAISED CORN AND RYE ROLLS WHEATLESS CAKE, BREAD, PIE 117 RICE AND CORN MUFFINS 1 e gg 1 teaspoon baking powder 1 pint milk 2 cups cornmeal 1 cup boiled rice 1 teaspoon salt 1 tablespoon savory fat of butter substitute Take the cornmeal and mix in baking powder and salt. Then add rice, egg, milk and butter. Stir briskly and put in well-greased and warm muffin tins. Bake twenty minutes in a hot oven. 118 WHEATLESS CAKE, BREAD, PIE OATMEAL GEMS Cover two cups of rolled oats with one and a half cups of sour milk, and let stand over night. Add to that the following: 1 egg (well beaten) 3 tablespoons honey 1/2 teaspoon salt 1 teaspoon soda, dissolved in % cup water 1 cup rye flour Drop into oiled muffin tins, and bake in a moderate oven for about twenty minutes. This makes about fifteen gems. WHEATLESS CAKE, BREAD, PIE 119 STATE OF MAINE BUCKWHEAT CAKES 1 quart thick sour milk 1 small teaspoon soda 1 teaspoon salt Buckwheat flour to make a thin batter Bake on a hot greased griddle. Both buckwheat and sour milk should be used — to save wheat flour for our soldiers and sweet milk for our babies. Maple syrup, too, is a sweetener that we may use with a clear conscience. These cakes may be served at breakfast or as a luncheon dessert. 120 WHEATLESSCAKE, BREAD, PIE WHEATLESS PASTRY Wheatless pastry is not like the pie we made from white wheat flour, but it is tender and has a nutty flavor that is pleasant. It is rather difficult to handle, as it breaks apart easily when rolled thin. I therefore recommend the substitution of tarts, in* dividual pies, or pies without top crust, when mak- ing wheatless pastry. WHEATLESS PUMPKIN PIE For one large pie, use: 2 cups pumpkin 2 eggs 1 cup milk ^4 teaspoon cinnamon % teaspoon ginger 1/2 teaspoon salt % cup light strained honey (Use fresh pumpkins as long as they are in the market, for they are perishable. Cut WHEATLESSCAKE, BREAD -PIE 121 up, peel and steam for fifteen minutes or until tender.) PASTRY % cup barley flour ^4 cup corn flour % teaspoon salt % cup hard vegetable shortening 2 tablespoons ice-cold water Sift the two flours and salt together. Cut into it the shortening, using a knife, until it is in tiny bits. Then rub together lightly with the hands until all ingredients are well blended; then add the water, mixing as little as possible. Mold into a ball. Place on a floured bread- board and roll as thinly as possible. Fold over rolling-pin and lift into pie tin, pressing edges firmly into place, trimming the uneven edges. Fill with above pumpkin mixture and bake in a moderate oven about fifteen minutes. 122 WHEATLESS CAKE, BREAD, PIE WHEATLESS FRUIT TARTS PASTRY SHELLS 1% cups barley flour % cup corn flour (not cornstarch) 1 teaspoon salt % cup hard vegetable shortening 4 tablespoons ice-cold water Sift the two flours and salt together ; cut into it the shortening, using a knife, until it is in tiny bits. Then rub together lightly with the hands until all the ingredients are well blended. Now add the water, mixing as little as possible. Mold into a ball. Place on a well-floured bread-board. Roll thin, using a little flour on the rolling-pin. Cut with a large biscuit-cutter and place over bottoms of muffin tins. Bake in a hot oven until light brown. When cold, fill the shells with fruit filling. FRUIT FILLING FOR TARTS Use rhubarb, strawberries, cherries, rasp- berries or currants. WHEATLESSCAKE, BREAD, PIE US Canned fruit may be used in winter, but as they are sweetened, reduce the sugar quantity one-half. 1 quart fruit (any of the above varieties) 1 cup maple sugar (crushed) % cup water 3 level tablespoons cornstarch Boil until the fruit is tender. Then add three level tablespoonfuls of cornstarch, dis- solved in a tablespoonful of water. Boil slowly, stirring constantly, for about five min- utes longer. When cold, fill the tart molds and serve. 124 WHEATLESSCAKE,BEEAD,PIE WHEATLESS APPLE PIE S cups barley flour \y% teaspoons salt % cup hard vegetable shortening 4 to 6 tablespoons beaten egg Cut the shortening into the mixed flour and salt with a knife, then rub together lightly by hand until all is well mixed. Add the egg. Try four tablespoonfuls first; if not moist enough to handle, add more. Roll out on flour-dusted bread-board. Fold over rolling-pin and lift into pie tin. The broken spots can be mended with a little of the pastry, as one would putty up a crack. Peel, core and slice three quarts of green- ing apples. If apples are green or new, use two cups of shaved or grated maple sugar; if old apples, use one and one-half cups. Sprinkle bottom of the pie crust with two tablespoonfuls of the maple sugar and about a tablespobnful of flour. Put in about half of the apples; sprinkle with sugar and add the balance of the apples and all the rest of the WHEATLESSCAKE, BREAD, PIE 125 sugar and another tablespoonf ul of flour. Add a goodly dash of cinnamon and cover the top with a lattice-work made from pastry strips. Bake in a moderate oven about an hour. 126 WHEATLESS CAKE, BSEAD, HE WHEATLESS STRAWBERRY SHORTCAKE 1 cup oat flour 1 cup barley flour 1 egg % teaspoon salt 1 tablespoon shortening 2 tablespoons honey 8 teaspoons baking powder 2 cups milk Sift the dry ingredients together. Mix in the shortening well. Add the beaten egg, honey and milk, and bake in muffin tins for about twenty minutes, in a moderate oven. Split, butter, and pour mashed strawberries, sweetened with honey, over bottom layer. Put top on, and cover with whipped cream, sweetened with honey to taste. WHEATLESSCAKE, BREAD, PIE 127 TEA BISCUIT The tea biscuit in this recipe requires a little wheat flour, but the amount is so small (one- third) that the recipe will be useful when a small amount of wheat is available. These bis- cuit are quite as nice as any baking-powder biscuit made entirely from wheat and are for this reason particularly desirable for straw- berry shortcakes, chicken fricassee, and to serve as a bread substitute. 1 cup freshly mashed or riced potato 1 cup rice flour 1 cup wheat flour 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon vegetable shortening 1 cup milk Sift the flours, baking powder and salt well together. Cut in the shortening into small bits. When all is well mixed in, add the milk. Mix until smooth and turn out on a floured bread-board. Roll to the thickness of an inch. Cut with a biscuit-cutter and place in a but- tered tin. Bake in a hot oven for about twenty minutes. VI WAR TIME DESSERTS CHAPTER VI WAR TIME DESSERTS (Without sugar or wheat) HONEY ICE-CREAM 1 quart milk 1 pint cream 10 oz. honey 2 oz. cornstarch Boil the milk; add the cornstarch, which has been mixed to a paste. Add the honey, and when thoroughly dis- solved remove from the fire. When cooled to blood heat add the cream and freeze. This is an excellent war time ice-cream: using no sugar and very little cream, yet giv- ing an ice-cream that is still deliciously smooth and rich. 131 1S2 WAR TIME DESSERTS HOT CHOCOLATE FUDGE SAUCE (For ice-cream) y% cup crushed maple sugar *4 cup Karo syrup 2 tablespoons melted bitter chocolate, or lump the size of two English walnuts 9, tablespoons water 1 level teaspoon cornstarch Use a cooking thermometer for testing, if possible, putting it in with the cold ingredients at the start. Mix the cornstarch in cold water. Add it to all the other ingredients and boil, stirring constantly until the thermometer registers 230 degrees, or a very soft ball is formed when a little of the syrup is dropped into cold water. Any of this sauce which is not used can be kept and reheated (with the addition of a tablespoonful of water) at any time. WAR TIME DESSERTS 133 HOT MAPLE SCOTCH SAUCE (For ice-cream) y2 cup butter 1 cup strained honey Cream the butter well, then add the honey slowly, beating until all is fluffy and soft. Strained honey sometimes becomes crystal- lized, but it is all the better for this purpose if crystallized. WAR TIME DESSERTS 143 MAPLE SPONGE 2 cups maple sugar 1 cup chopped nut meats 2 egg whites 1 envelope Knox's gelatin Soak one envelope of Knox's sparkling gelatin in one and one-half cups of cold water for ten minutes. Put the maple sugar and one-half cup of hot water in a saucepan ; bring to the boiling-point and let boil ten minutes. Pour this syrup gradually on the soaked gelatin. Cool, and when nearly set add the whites of eggs, well beaten. Last, add the nut meats and turn into a mold. Serve with whipped cream or with the soft custard given on the following page. 146 WAR TIME DESSERTS SOFT CUSTARD (This is an inexpensive substitute for cream to serve with stewed fruits. We are urged to use stewed or fresh fruits particularly for desserts.) 1 pint milk 2 level tablespoons cornstarch 1 tablespoon strained honey or maple sugar *4 teaspoon salt Beaten yolk of 1 egg Put the milk and sugar or honey in a double- boiler. When boiling, add the cornstarch dis- solved in a little of the cold milk, and stir con- stantly for about fifteen minutes, being certain it boils all the time. Remove from the fire and add the beaten yolk of egg. WAR TIME DESSERTS 147 BANUTTI 6 bananas Juice of Y2 lemon % pound nut meats % pint cream 2 tablespoons sugar Crush the bananas to a pulp with a silver fork; add the lemon juice and sugar. Chop the nuts rather fine, and stir into the bananas. Whip the cream stiff and cover the fruit. Serve very cold in glasses, with a few can- died cherries on top. This amount will serve about eight persons. 148 WAR TIME DESSERTS BAKED PEACHES 12 peaches (whole and fresh) 1 cup honey 2 cups water Wash the peaches and place in a baking pan. Pour over them the water and sugar. Cover the pan and bake one hour, or until soft. Serve ice-cold, with whipped cream and two tablespoonfuls of rum poured on peaches just before serving. WAR TIME DESSERTS 149 CORN PANCAKES— WITH SOFT MAPLE SUGAR 1 cup cornmeal % cup corn flour 9, level teaspoons baking powder 1/2 teaspoon salt 1 pint cold milk 1 tablespoon of butter 2 eggs Sift the cornmeal, flour, salt and baking powder together. Beat the eggs and add to half of the milk. Then add to this the melted butter and mix into the dry ingredients — stirring until all is a smooth paste. Now add the balance of the milk until it makes a thin batter. Bake on a hot greased griddle, making each cake six to eight inches across. Butter and sprinkle with shaved maple sugar. Place one on top of the other until a stack of four or five is made. Serve, cut like pie. VII BEVERAGES, RELISHES, ETC. CHAPTER VII BEVERAGES, RELISHES, ETC. FROSTED SARSAPARILLA Into one-fourth glass of sweet cream, pour ice-cold sarsaparilla — slowly, so that it will not foam and run over. A spoonful of whipped cream on top finishes this delectable and nourishing drink. 154 BEVERAGES, RELISHES, ETC LOGANBERRY MINT JULEP Soak a bunch of fresh crushed mint in bot- tled loganberry juice for two hours ; then add as much sparkling water as juice. Strain, pour into glass, and serve with a marshmallow, a loganberry or raspberry, and quite a good bunch of fresh mint. If this is not sweet enough, strained honey to taste may be added. LOGANBERRY MINT JULEP RHUBARB CONSERVE WITH HOME-MADE COTTAGE CHEESE BEVERAGES, RELISHES, ETC. 155 SPICED LEMONADE % teaspoon whole allspice % teaspoon cloves A small piece of stick cinnamon Put the spices into one quart of cold water and bring to a good boil. When cold, make lemonade from this spice water, using the juice of four lemons to the quart of water. Sweeten to taste (strained honey can be used in place of cane sugar), and serve with a slice of lemon, having a clove stuck in its center, a stick of whole cinnamon decorated with fresh mint, and a plentiful supply of cracked ice. 156 BEVERAGES, RELISHES, ETC. CREAMED GINGER ALE Use extra dry ginger ale, if possible, and fill the glass one-fourth with sweet cream. Pour the ginger ale into the cream very gently — as it foams very high unless one is careful. Serve at once. BEVERAGES, RELISHES, ETC. 157 SPARKLE PUNCH Put a large piece of solid ice in the punch bowl. To each bottle of ice-cold ginger ale — extra dry is best — use the juice of one orange and one lemon; pour over the ice as soon as the ginger ale is opened. If the ale is ice-cold before making punch, it will retain its sparkle until all is served. This is a very delicious punch for dances, as it is sparkling and not too sweet. » 158 BEVERAGES, RELISHES, ETC. FRESH LIME-ADE Use the juice of two fresh limes to the juice of each lemon ; sweeten with strained honey to taste. To each lemon, add a large glass and a half of water; and allow two tablespoonfuls of shaved ice to each glass. Float a slice of lime with a clove and a currant or red berry in each glass. BEVERAGES, RELISHES, ETC. 159 COTTAGE CHEESE Cottage cheese we are urged by the Gen ernment to use in place of cream cheese. It] is easily made at home from milk or cream that has become sour and might otherwise not be used. To use everything tsoe buy for food is an important part of food conservation — and it is the only way in which we can econo- mize in these days of high prices. There are many Ways in which cottage cheese is deliriously served. I have here illus- trated it served with a sweet as dessert. This cheese needs cream or other fats to make it richly delicious; but as cream is one of the things we are asked to conserve, I find it splen- did when moistened with salad oil — seasoned with salt and a dash of paprika. You may wish to serve it with a salad ; in which case, add chopped parsley, chives or olives, and roll into small balls. Pour three quarts of boiling water on three quarts of sour lobbered milk. Let it stand a few minutes, then pour into cheese-cloth and drain over night. Another way is to heat the 160 BEVERAGES, RELISHES, ETC. sour lobbered milk to blood heat or lukewarm, and keep it at this temperature (no warmer) until the curd forms and comes to the top ; then strain into a cloth to drain. The first way is safer, for if you heat the milk a bit too warm, the curd will be hard and not soft and creamy. BEVERAGES, RELISHES, ETC. 161 RHUBARB CONSERVE Boil for twenty minutes, four pounds of rhubarb cut into small pieces, leaving the skin on. Add the juice of five lemons and the rind, which has been sliced off thinly and boiled in a little water for about twenty minutes, or until soft, then chopped fine. To this add six pounds of light maple sugar, one pound of blanched almonds, chopped or cut, and one wine-glass of Jamaica ginger. Boil all together until thick. The almonds may be omitted, if desired, and still leave a delicious marmalade. 162 BEVERAGES, RELISHES, ETC. CUCUMBER PICKLES We ought to make our own pickles and use them in place of olives, which have to be trans- ported so great a distance, thus helping to congest our railroads in war time. Use things near at hand for food, so railroads can be used for necessities such as coal and munitions. 1 gallon vinegar 1 cup salt 1 cup mustard Stand the vinegar on the stove until it comes to a boil ; when perfectly cold add the salt and mustard. Should the vinegar be very strong, reduce one-half with cold water before adding the salt and mustard. Select cucumbers two to three inches long. Scrub them thoroughly with a vegetable brush; wipe with a cloth and pack in jars. Fill with vinegar mixture and seal. A little fresh horseradish added to each jar improves the flavor. These pickles will keep hard and crisp for two years, are easy to make and very delicious. BEVERAGES, RELISHES, ETC. 168 HOME-MADE RELISH % cabbage 6 green peppers S cucumbers 5 beets 9, small onions 1 cup vinegar 2 tablespoons maple sugar 2 tablespoons salt 1 teaspoon paprika Chop all the vegetables together; add the vinegar, maple sugar, salt and paprika. Mix well together, and serve on a lettuce leaf. 164 BEVERAGES, RELISHES, ETC. GINGER PEAR Use hard pears; peel; core and cut into small pieces. 8 pounds pears — after they are cut 8 pounds sugar Juice of 4 lemons 1 pint water % pound ginger sliced thin Cut the lemon rinds into long thin strips. Put all into a kettle and simmer until the pears are tender. Seal in glass jars. If one wants it very thick, simmer it a much longer time.