Extension Bulletins of the University of Rochester and Mechanics Institute TESTED MENUS AND RECIPES Based on a Low Cost 'Dietary "Published by Extension Department, University of Rochester and Mechanics Institute Volume I AUGUST, 1917 Number 2 TESTED MENUS AND RECIPES Based on a Low Cost Dietary ANNIE L. WEEKS Field Supervisor, Extension Department, University of Rochester and Mechanics Institute, Rochester, N. Y. COPYRIGHT I9I& BY ROCHESTER ATHENAEUM AND MECHANICS INSTITUTE AUGUST, 1917 <\(r - Acknowledgment The writer wishes to thank Miss Alberta Smith. Assistant Secretary, Rochester United Charities, and sev- eral other women known to her in her work for hearty co-operation in mak- ing this study. A. I .. W. APR -6 1918 ©CI.A492849 Introduction The family that must make every dollar of its income bring in one hundred cents' worth of well being for its members has a truly vital interest in the food problem. Jn order to make sure that the ration is satisfactory the housekeeper must see to it that every dollar spent for food furnishes a dollar's worth of strength. The ration allowance on which Miss Weeks has based the present work was planned for a group of families in Xew York City, and, con- sidering their limitations of income met in a fairly satisfactory way their food needs. ( )bviouslv, the immediate aim in determining a safe minimum for the family food allowance was to help the family make the best of the situation. Even larger issues, however, were involved. Before a truly satisfactory ration could be outlined it was necessary to know the dan- ger line, or rather the safety line below which it was not possible to go. The matter of reasonable leeway could then be more easily determined. It is hoped that the present pamphlet may be of some service to those who are concerned with this problem of low cost dietaries. It seemed best to publish the calculations on which the work is based since these may prove of interest in the case of those whose responsibility lies along the line of helping to develop the literature of this subject. The unit system is used since this seems the most convenient way to approximate food needs for a group of families. Individual dietaries would of course be calculated upon the basis of individual needs. Wintfred Stuart Gibbs, Director Extension Department, Mechanics Institute. TESTED MENUS AND RECIPES Based on a Low Cost Dietary In order to demonstrate that attractive and palatable menus can be planned from a low cost dietary and that sufficient variety can be intro- duced to continue the use of these foods from week to week, the interest of several women in menus and recipes was secured and the results obtained are set forth in this Bulletin. The food supply for the week is based on the minimum dietary for three units used for a number of years by Winifred S. Gibbs in New York City. Some changes were made to suit the needs and tastes of the individual families. Fbe first part of the plan was carried out by a painter's family, consisting of a man, lii^ wife, and three boys of 12. 10 and 8 years re- spectively. The woman took great interest in trying out the menus pre- pared by the writer and made only a few minor changes. In order to meet the needs of the family, lunches were planned for the man and dinner was made the evening meal. Xo change was made for the boys as they are in the habit of eating heartily at night, but it would be preferable, for the good of the children, to exchange the noon and evening meals. Cheese was omitted and an extra pound of beef substituted to suit the family's taste. The percentage of protein was kept high at the expense of greater variety to provide for the growing children. For the same reason little of the milk was used for cooking as a large part of it was given the children to drink as milk or cocoa. Additions of one slice each were made by the woman to the bread allowance for two breakfasts, and on two afternoons each of the three boys bad a slice of bread and nut butter for lunch. Nevertheless there were small amounts of several articles left at the end of the week. Had the menus been used in cold weather more energy would have been ex- pended and without doubt the full amount of food required. Afore- over, the allowance for the children was high as in the unit system of reckoning children of several ages are grouped together. A saving in the cost of supplies for the week could have been made if stores which do not deliver had been patronized. Tested Menus \\i> Recipes PART I. FOOD SUPPLY FOR ONE WEEK : Number of units, 3.7. fNumber of calories per week, 77.700. ( i >s\ per unit per day, 34c. Amount I 1 Cost Caloric 2 lbs. Chuck steak $0.50 1594 2 lbs. Plate beef .32 2404 1 lb. Flank beef .18 1084 1 lb. Salt codfish .25 515 1 doz, Eggs .40 S02 14 qts. Milk 1.26 8792 2 lbs. Nut butter .60 6820 1 . lb. Salt pork .18 177S 12 loaves Bread ( white, bran and (IS lbs.) whole wheat i 1.26 17010 3 lbs. Rolled oats .24 5400 1 lb. Macaroni .15 1624 1 lh. Rice .OS 1591 5 lbs. Sugai .43 9070 1 lb. Kidney beans .18 1564 1 lb Lima bean- .IS 1586 4 bunches Carrots .10 239 1 can Spinach .is .127 2 buii' :hes Berts .05 163 3 lbs. Onions .15 597 1 pk. Potatoes .55 4500 1 sm. can Tomati h .13 122 y 4 ib. Dried apples .12 989 2 lbs. Prunes .36 2.-122 1 lb. Dates .IS 1416 1 lb. Raisins .13 1407 1 lb. Flour .00 1603 y 2 ib. ( ', ici >a .14 1128 Ya lb. Tea .13 y 2 ib. Coffee Salt Pepper .13 .005 .005 ' i pt. Vinegar .02 $8.68 77296 *ln reckoning food requirements, man counted as unit or 1. woman .8, children fractional parts, varying according to •'ifies. tReckoned on basis of 3,000 calories per day per unit. FIRST DAY Mentis P>REAKFAST Oatmeal Milk and sugar Toast and nut butter Coffee for adults Milk for children Amounts 2 ! /> C. or l / 2 lb. rolled oats* 1 qt. milk 1 C. for each child (cereal and to drink) 6 T. for man (cereal and coffee) 6 T. for woman (cereal and coffee) "All measurements are level. Tested Menus and Recipes 1 .1 \( ii (man) Bread and nut butter 2 hard-boiled eggs, pepper am salt I >ates Cold coffee Lunch (woman and children) Potato soup ( recipe ) Bread and nut butter Stewed dales ( locoa for children Dinner Beef olives ( recipe) I',. liled potati >es Spinach Tea for adults 7 T. sugar 1 T. each for cereal 1 T. each for man and woman for coffee 7 slices bread 7 t. nut butter .i 1 2 T. coffee 5 slices bread 5 t. nut butter 4 dates V/ 2 T. coffee -4 T. milk 2T. sugar 4-5 potatoes i i mion y 2 C. milk Salt and pepper 1 2 slice salt pork 8 slices bread 8 t. nut butter r 4 lb. dates .i T. coci m i' j C milk 3 T. sugar 1 lb. beef ] C. bread crumbs 3 slices salt pi irk 1 onion Salt and pepper 1 can spinach 6-8 potatoes 5 t. tea % C. milk 2 T. sugar SECOND DAY Menus Breakfast Rice with raisins Milk and sugar Toast and nut butter Coffee for adults Milk for children Lunch (man) Beef sandwiches Prunes Cold coffee Amounts Same as first daw plus 1 C. rice i raisins 5 slices bread 5 t. nut butter 'j lb. beef, cooked with beef olives 6 prunes V/ 2 T. coffee 4 T. milk 2 T. sugar Tested Menus and Recipes Lunch Egg vermicelli ( milk toast with 1 eg; Prunes Cocoa for children Dinner Boston roast (recipe) Baked potatoes Beets Tea for adults 8 slices bread cut up) 1 pt. milk 1 T. nut butter 1 egg 3 T. flour Salt and pepper 1 2 lb. prunes .i T. cocoa W A C. milk 3 'I", sugar 1 lb. kidney beans 1 onion 2 slices salt pork 1 C. bread crumbs 6-8 potatoes 2 bunches beets 5 t. tea T ^ C. milk 2 T. sugar THIRD DAY \ I cutis Breakfast Oatmeal Milk and sugar Toast and nut butter Coffee for adults Milk for children Lunch (man) Beef sandwiches Apple sauce Cold coffee Lunch Creamed macaroni Bread and nut butter Apple sauce Cocoa for children Dinner Creamed codfish Boiled potatoes Boiled onions Tea for adults Amounts Same as first day 5 slices bread 5 t. nut butter y 2 lb. beef 4 T. apple sauce \y 2 T. coffee 4 T. milk 2 T. sugar y 2 lb. macaroni ld coffee Lunch French toast ( recipe) Prunes Cocoa for children Amounts DlNN ER Baked chuck steak with and potatoes ( recipe ) ( iravy Muttered carrots Tea for adults Menus Breakfast Prunes Oatmeal Toast and nut butter Coffee for adults Milk for children Dinner Beef stew (recipe) Date custard (recipe) Same as first day, plus >/> C. raisins 5 slices bread 5 t. nut butter 2 slices Boston roast 6 prunes IK' T. coffee 4 T. milk 2 T. sugar 8 slices bread 1 egg 1 pt. milk 8 t. nut butter 1 slice salt pork Salt y 2 lb. prunes 3 T. COCo; I 1^4 C. milk 3 T. sugar ions 114 lb. chuck steak (cook the 2 lbs.) 6-8 potad k's 1 onion 4 T. flour Salt and pepper 8-10 cam >ts 1 T. nut butter 5 t. tea 1 ). milk 2 T. sugar FIFTH DAY Amounts Same as first day, plus 1 2 11). prunes 1 lb. beef (flank) 6-8 potatoes 1 onion 4-5 carrots 3 T. flour Salt and pepper 1 pt. milk 2 eggs % C. sugar % lb. dates Tested Menus and Recipes 11 Supper Rice and tomatoes (recipe) 1 C. rice Boiled rice with raisins ' j C. raisins (children) '_, can tomatoes Bread and nut butter 10 slices bread Tea for adults 10 t. nut butter Cocoa for children 5 t. tea 1 | C. milk .1 T. cocoa 1 v, C. milk 5 T. sugar SIXTH DAY Menus Amounts Breakfast Oatmeal Same as first day Milk and sugar Toast and nut butter Coffee for adults Milk for children Lunch (man) Egg sandwiches 5 slices bread Apple sauce 5 t. nut butter Cold coffee 2 eggs 4 T. apple sauce V/> T. coffee 4 T. milk 2 T. sugar Lunch Lima bean soup (recipe) 1 lb. Lima beans Bread and nut butter 1 onion Apple sauce 1 pt. milk Cocoa for children ' _• slice salt pork 2 C. dried apples Yz C. sugar 8 slices bread 8 t. nut butter .i T. cocoa W A C. milk 5 T. sugar Dinner Beef loaf (recipe) M lb. chuck steak, left from fourth day Escalloped tomatoes (recipe) 1 onion Boiled potatoes 2 slices salt pork lea for adults 1 C. bread crumbs V2 can tomatoes 6-8 potatoes 5 t. tea % C. milk 2 T. sugar SEVENTH DAY Menus Amounts Breakfast Oatmeal Same as first day Milk and sugar Toast and nut butter Coffee for adults Milk for children 12 Tested Menus and Recipes Lunch (man) Beef loaf sandwiches Dates Cold coffee I i mm Macaroni Bread and nut butter Stewed dates Cocoa for children Dinner Codfish chowder ( recipe I Bread and nut butter Stewed primes Tea for adults 5 slices bread 5 t. nut butter 2 slices beef loaf 4 dates V/ 2 T. coffee 4 T. milk 2 T. sugar ' 2 lb. macaroni y 2 C. milk 8 slices bread 8 t. nut butter x / 4 lb. dates 3 T. cocoa 1' | C. milk ,i T. sugar ]/ 2 lb. codfish 6-8 potatoes 1 pint milk 1 slice salt pork 1 i mion Salt and pepper 5 slices bread 5 t. nut butter ! | lb. primes 5 t. tea ! j C. milk 2 T. sugar RECIPES POTATO SOUP 4 or 5 potatoes 1 T. salt pork fat 2 t. chopped onion l T /2 t. salt t. pepper 3 z / 2 C. potato water ' 1 T. Hour y 2 C. milk Boil and mash potatoes, add water, seasonings, and onion. Cook 5 minutes. Add flour made into thin paste. Cook until thickened. Add milk and bring to boiling point. BEEF OLIVES 1 lb. beef (plate) 3 slices salt pork 1 C bread crumbs 1 onion Salt and pepper Mix together bread crumbs and chopped pork which has been tried out. Season with salt, pepper, and onion. (Moisten with milk or water if necessary.) Cut steak into strips 4 by 2 inches. Spread with mixture, roll and tie. Dredge with flour, salt and pepper. Sear with fat and add 1 C. boiling water. Cook slowly until tender. BOSTON ROAST 1 lb. cooked kidney beans 1 small onion, chopped 1 C. bread crumbs Salt Salt pork drippings Tested Menus and Recipes 13 Mash the beans or put them through a food chopper. Add the bread crumbs and onion to make the mixture stiff enough to be formed into a roll. Season with salt and drippings. Hake in a moderate oxen, basting occasionally. Improved 1>\ adding ) j lb. cheese. FRENCH TOAST 8 slices bread 1 pt. milk 1 egg 1 slice salt pork Sail Beat egg and add milk and salt. Dip bread in mixture and fry in salt pork fat. Serve small pieces of pork on toast. BAKED CHUCK STEAK WITH ONIONS AND POTATOES Dredge 2 lbs. chuck steak with Hour, then pound thoroughly. Sear quickly on both sides, then put into baking pan, or casserole. Cover with layer of thin slices of onion and potatoes. Season with salt. Add 1 C. water and cook' slowly until tender. BEEF STEW 1 lb. beef (Hank) 2-3 carrots 6-8 potatoes 3 T. flour 1 onion Salt and pepper Cut beef into small pieces, cover with boiling water and cook until partially done. Add potatoes, onion and carrots cut into small pieces. Cook slowly until meal is tender and vegetables soft. Thicken with flour and season. DATE CUSTARD 2 C. scalded milk ' C. sugar 2 eggs \x t. salt 1 | lli. dates cut up Meat eggs slightly and add sugar and salt. Stir constantly while adding gradually the hot milk. Cook in double boiler and continue stirring until mixture thickens and a coating is formed on the spoon. Add dates and chill. RICE WITH TOMATOES 1 C. rice 5 C. boiling water 2 t. salt y 2 can tomatoes Wash rice and sift it slowly into salted water. Roil 15-20 minutes, stirring occasionally with a fork. Add tomatoes and cook until water is evaporated. LIMA BEAN SOUP 1 lb. Lima beans 1 pt. water 1 onion Yi slice salt pork 1 pt. milk Salt and pepper Proceed as in potato soup. BEEF LOAF \i lb. chuck steak (cooked) 1 C. bread crumbs 1 onion, chopped Salt and pepper 2 slices salt pork Try out salt pork and cook onion in it. Chop meat or put through a food chopper. Mix all ingredients thoroughly, moisten with milk or water, and bake in moderate oven J A hour. 14 Tested Menus and Recipes ESCALLOPED TOMATOES y 2 can tomatoes 1 C. bread crumbs Salt and pepper Season tomatoes and add bread crumbs, sprinkling some over top. Bake 20 minutes in moderate oven. CODFISH CHOWDER 1 slice salt pork 6-8 potatoes sliced 1 onion 1 qt. water y 2 lb. salt codfish <4 ; t. pepper 1 pt. milk ( ut pork into cubes. Try out fat and cook onion in it. Add pota- toes and water. Cook until potatoes arc nearly done. Add fish which has been soaked and pulled into pieces, milk, and pepper. Bring to boiling point and serve. PART II. Many women have been trained in the school of necessity to use the foods which are low in cost but high in food value. That some have profited by their experience is shown by the menus and recipes included in Part 11 which were prepared by women accustomed to managing on a small income. The list of foods used in I 'art 1 was the basis, but a few substitutes were allowed as follows : Hamburg steak liarley Shin bone Spaghetti Liver Noodles Mutton Hank Tapioca I laddock ( 'ornstarch Canned salmon Karo syrup Cheese Molasses Peanut butter Split peas Lard Lentils Compound String beans Cornmeal Lettuce Cabbage FAMILY A.— German. Man. woman, 6 children (2 to 14 years). FOOD SUPPLY FOR ONE WEEK Number of units, 5. Number of calories per week, 105,000. Cost per unit per day, 31 cents. Cost Amount 4 lbs. 1 1/5 lbs. 1 lb. 1 lb. VA doz. Food Chuck steak Hamburg steak Salt codfish Canned salmon Eggs t Calories .04 3188 .30 1040 .18 515 .28 660 .66 1338 Tested Menus and Recipes 15 Amount Food Cost C< dories 14 qts. Milk 1.40 8792 V2 lh. Cheese .18 997 2 lbs. Oleo .66 6820 1 lh. Peanut butter 21 2741 1 lh. Salt pork- .32 3556 1 11). Compound .24 4082 14 loaves Bread ( 17' _■ lbs. 1 1.68 20545 154 lh. Rolled oats .1(1 2254 1 lh. Cornmeal .10 1613 1 lh. Macaroni .15 1624 1 lh. Rice .10 1591 1 lh. Tapioca .10 1608 1 lb. Cornstarch .10 1632 5 lbs. Granulated sugar .45 9070 1 lb. Confectioner's sugar .05 1814 Va 11). Karo syrup .06 800 1' . lh. Kidney beans .27 2346 1 lb. Split peas .15 1612 3 bunches Carrots .05 185 ? lbs. Onions 10 398 2 qts. String beans .06 270 4 bunches Beets .05 326 •> heads Lettuce .05 100 3 lbs. Cabbage .15 362 1 1/3 pk. Potatoes .()() 6080 1 lb. 1 >rit'd apples .14 1318 1 11». Prunes .18 1161 1 lb. Raisins .15 1407 2 n.s. Flour .16 3206 Va lb. Cocoa .10 564 Va lb. Tea .13 1 , lb. Coffee Salt, pepper and vineg; .15 ir .05 $10.91 95615 MENUS WEDNESDAY Breakfast Dinner Supper Boiled rice Salt pork (fried) Bread and milk Toast Milk gravy Cheese Coffee Boiled potatoes Peanut butter Cocoa ( for children ) Boiled unions Bread and oleo Raisins Tea THURSDAY Rolled oats Creamed codfish Baked beans Toast 2 eggs ( for man ) Piekld 1 beets Coffee Boiled potatoes Bread and oleo Cocoa ( for children) String beans Prunes Bread and oleo Tea Apple sauce Tea 16 Tested Menus and Recipes FRIDAY Scrambled eggs (recipe) Creamed potatoes Lettuce Bread and oleo Prime's Tea SATURDAY Hamburg steak Boiled potatoes I '.uttered beets Bread and ole< > Cornstarch pudding ( with cocoa) SUNDAY ( Turk steak Vlashed potatoes Creamed cabbage 1 >read and < ile< > Tapioca cream Tea MONDAY Split pea soup ( stock from Sunday dinner ) Creamed earn its Bread and < ile< > Rice pudding ( left from Sunday) Tea TUESDAY Macaroni u itli cheese 2 eggs i m toast ( for man t Bread and oleo Prunes Tea RECIPES SCRAMBLED EGGS (8 people) 4 T. flour I 'arsley cut up fine Salt and pepper Beat eggs slightly and add milk into which Hour has been stirred. Season and add parsley. Stir constantly while cooking. CHOCOLATE LAYER CAKE Butter size of an egg 1 C. water 1 C. sugar Pinch salt 1 egg 2 t. baking powder \ 1m mt 13 , C. flour Cream butter and sugar together and add egg. Add water, then flour to which salt and baking powder have been added. Bake in 2 pans. FROSTING 2 C. confectioner's sugar 3 T. cocoa Water Mix sugar and cocoa, then add enough water to make of right con- sistency to spread. Rolled oats Toast I offei ( '( id >a ( for children ) ( 'ornnical Toasl Coffee Coo >a ( for children ) Boiled rice Toa^t Coffee Cocoa ( for children ) I i.ilin. :al Toast Cotter ( a hi ia ( fi ir children > ( ,i i] anneal Toasl Coffee I i ( for children ) 8 Canned salmon String beans Bread and i ile< > Tea Milk Fried potatoes I'.eet greens Milk toast (for small children) Bread and i ile< i Lettuce sandwiches Rice pudding with raisins Chocolate layer cake ( recipe) lea Cold meat ( from Sun da) i Creamed potatoes with parsley Bread and oleo Fried mush with ECaro s\ rup Bread and oleo Tea 8 T. mill Tested Menus \xi> Recipes 17 FAMILY B.— American. Man, woman, 6 children (3 to 17 years). Number of units, 5.8. Number of calories per week. 121,800. Cost per unit per day, 41 cents. In this family the total cost of food for the week was $16.62, and 150,122 calories were provided, an excess of over 28,000 above the number recpiired. This is accounted for by the use of an abundance of fats, sugar, bread, and potatoes. Three lunches daily were put up for the working members of the family. Several homemade cakes were included in the menus as well as some puddings and pie, as a dessert or sweet of some sort was generally served for both dinner and supper. FAMILY C— Italian. Man, woman, 7 children ( 5 months to 14 years ) . Number of units. 5.0. Number of calories per week, 117.01 Hi. Cosl per day per unit. 28 cents. The cost per 100 calories of foods used for the week was the lowest in this family, being $.009 against $.011 in Families A and II and in Parti. The menus were, however, correspondingly low in protein and high in fat and starch, a criticism characteristic of Italian diet in fam- ilies without American training. As a result of 10 cooking lessons given the 14 year old girl there were included in the menus a number of the recipes taught, as split pea soup, beef stew, codfish chowder, and American chop suey. Whereas the use of main of the foods included in the list is com- mon to families of various nationalities, combinations vary widely and a few recipes will be of value. ITALIAN RECIPES FRIED PEPPERS WITH TOMATO SAUCE Cut peppers in slices, remove seeds, and fry in a little fat. Season with salt. When soft add canned tomatoes and cook until tomatoes have thickened. STRING BEANS WITH TOMATO SAUCE Cook beans until soft. Drain, add tomato sauce and cook a little longer. TOMATO SAUCE Fry a little garlic in lard or other fat. Add canned tomatoes and seasonings. When tomatoes are cooked add a little cold water and cook until thick and well blended. ROUND STEAK WITH MACARONI AND TOMATO SAUCE Sear steak on both sides. Add a little lard, onion and garlic and cook 5 minutes. Add to this canned tomatoes and tomato paste. Cook 18 Tested Menus and Recipes until well blended, then add enough water to make a sauce for the macaroni which is added to the meat after being cooked until soft in boiling salted water. POLISH RECIPES CABBAGE SALAD Cut cabbage up fine. Mix with salt and let stand 5 minutes. Squeeze out juice. Season with salt, pepper and onion and add vinegar and oil as dressing. LETTUCE AND BACON Fry bacon and mix with lettuce. Pour over it hot vinegar and add seasonings. BEEF STEW Put into kettle one big onion (cut up), piece of garlic, a red pep- per, a sweet pepper, bay leaves, and black pepper. Tut in the meat (any inexpensive cut) and cook slowly about 1 '/> hours. Then add y 2 C. water and cook about V/ 2 hours more or until tender. Add more water for gravy. If desired may omit onion and garlic and add sour salt, prunes and salt. HAMBURG STEAK Season meat, add bread crumbs, shape and fry. Make gravy, add to meat cakes and cook- about } 4 hour. BEETS Cut beets up line, and add bacon or spare ribs, onion, salt, pepper, vinegar and tomatoes if you have them. Cover with boiling water and when cooked tender add 2 T. sour cream. SOUP WITH NOODLES To any inexpensive cut of beef add carrots, onions, bay leaves, sweet peppers, and parsley. Cover with cold water and cook slowly until tender. Cook noodles 5 or 10 minutes and add to soup. SOUP WITH POTATOES To a piece of lamb or mutton add onions, carrots, and bay leaves. Proceed as in soup with noodles. When nearly done add potatoes and seasonings. POTATO PANCAKES Grate 7 raw potatoes. Throw away part of water. Add 1 egg. a little flour, 1 rounding t. baking powder, salt and pepper. Fry as other griddle cakes. GRIDDLE CAKES Improved by adding grated orange peel. ENGLISH RECIPES STEAMED BLACKBERRY PUDDING To 1 quart blackberries add a little water or sour milk and a little sugar. Mix with ibis 2 C. flour, to which 3 T. shortening, a pinch of salt and 2 rounding t. baking powder have been added. Add soda if sour milk is used. Steam about \| hour in a pudding dish. Serve with pudding sauce or milk. Tested Menus and Recipes 19 Any other fruit may be used in place of blackberries. If desired may add 3 T. chopped suet and boil in (loured cloth 1 ' _• hours. BREAD PUDDING Soak 3 C. stale bread in cold water until soft. Drain as dry as possible. Add ' _. C. raisins or currants. ' 4 C. sugar, 1 heaping t. baking powder. 3 T. shortening and enough flour to make stiff. Bake in greased pan l / 2 hour. MACARONI PUDDING Parboil macaroni and put into baking dish. Cover with milk, a little sugar, and a little butter or nutmeg. Hake from 20 to 30 minutes. Rice or tapioca may be cooked in the same way. GERMAN RECIPES STRING BEANS, CARROTS AND POTATOES Slice carrots and cook with string beans until soft. Add 1 small onion chopped hue. Cook potatoes separately and add to mixture. Thicken with (lour and season with salt, pepper, and a little butter. APPLE CAKE To enough bread dough to make 1 large loaf add 1 egg. ' i ( • sugar, and ] .\ C. raisins. Spread out thin in dripping pan and cover with sliced apples, sugar and cinnamon. Let rise and bake in hot oven. COFFEE CAKE 1 C. molasses Spices as desired 1 | C. shortening V 2 t. salt 1 egg 1 t. soda 1 C. hot coffee About 3 C. flour SYRIAN RECIPES CABBAGE, LAMB AND RICE Separate cabbage leaves and put into boiling water for 1 or 2 min- utes to make soft enough to roll. Do not boil. Put lamb through coarse grinder. Mix with rice, well washed, in proportion of 3 C. lamb to 1 C. rice. Season with salt and pepper and moisten with water to make soft enough to mold. Put some of the mixture on each cabbage leaf and roll lengthwise like a cigar. Put some of waste cabbage leaves in bottom of kettle and place cabbage rolls on top of each other. Cover with boiling water and place a small plate on top to hold in place. Cook- slowly until done (about 1 hour). CREAM OF RICE PUDDING 1 ql. milk Flavoring (Syrians use 1 t. rose water) ■\i C. rice Sugar Pinch salt Put rice in milk and cook fast until soft, then simmer until blended together and creamy. Add sugar to taste when nearly done, and let boil 2 or 3 minutes. LIBRARY OF CONGRESS 014 515 911 8 #