Eighth Series, No. 17 April 21, 1917 l^eacfjers; College bulletin Economical Diet and Cookery in Time of Emergency By Mary Swartz Rose A ssistanl Professor of Household A rts. Teachers College Cora Marguerite Winchell A ssistanl Professor of Household A rts Education, Teachers College Bertha E. Shapleigh Instructor in Cooking, Teachers College Technical Education Bulletin, No. 30 Published by ts:eacf)ers! College, Colum&ia iKnibergitp 525 West 1 20th Street New York City Ntorwfnpr War Emergency Bulletins The following bulletins, published by Teachers College in the Technical Education Bulletin series, are selected because of their interest in time of emergency. No. 30. Economical Diet and Cookery in Time of Emergency. Professors Rose and Winchell and Miss Shapleigh, Teachers College. 12 pp. 15 cents. No. 31. Simple Lessons on the Physical Care of Children. Dr. Josephine Hemen- way Kenyon. 20 cents. No. 32. Lessons in Home Nursing. Professor Isabel M. Stewart, Teachers College. 12 pp. 15 cents. No. 33. How TO Plan Meals in Time of War, with Economical Menus and Directions for Marketing. Professor Mary Swartz Rose, Teachers College. 16 pp. 20 cents. No. 34. Ninety Tested, Palatable and Economical Recipes for the Housewife. Professor May B. Van Arsdale, Teachers College. 20 pp. 30 cents. No. 3. The Feeding of Young Children. Professor Mary Swartz Rose, Teachers College. 12 pp. 10 cents. No. 4. Hints on Clothing. Professor Mary Schenck Woolman. 8 pp. 10 cents. No. 5. Qu.\ntitative Aspects of Nutrition. Professor Henry C. Sherman, Teach- ers College. 16 pp. 10 cents. No. 7. Determination OF Linen and Cotton. Dr. Herzog. Translated by Ellen A. Beers, B.S. 24 ill., 2 color prints. 25 cents. No. 18. Canned Foods: Fruits and Vegetables. Florence R. Corbett, formerly Instructor in Household Arts, Teachers College. 16 pp. 10 cents. No. 19. Physical and Chemical Tests for the Housewife. Sadie B. Vanderbilt, Instructor in Household Chemistry, Teachers College. 16 pp. 10 cents. No. 22. Some Attempts to Standardize Oven Temperatures for Cookery Pro- cesses. Professor May B. Van Arsdale, Teachers College. 16 pp. lo cents. No. 23. Food for School Boys and Girls. Professor Mary Swartz Rose, Teachers College. 16 pp. 10 cents. No. 26. A Survey of Your Household Finances. Professor Benjamin R. Andrews. Teachers College. 16 pp. 10 cents. No. 27. Some Food Facts to Help the Housewif^ in Feeding the Family. Pro- fessor Mary Swartz Rose, Teachers College. 8 pp. 5 cents. A complete list will be sent on application. Prices include postage. Bureau of Publications Teachers College Columbia University New York City TEACHERS COLLEGE BULLETIN Published fortnightly from September to May inclusive. Entered as second-class matter January 15, 1910, at the New York, N. Y., Post Office, under act of July 16, 1894. <^ ECONOMICAL DIET AND COOKERY IN TIME OF EMERGENCY INTRODUCTION What food is for: 1. Like machines, our bodies need /we/. Engines have coal, auto- mobiles have gasoline, stoves have gas, men ha.ve food. This gives working strength. Many kinds of food are useful as body fuel. Some of the best examples are: bread (white, graham, rye, corn, etc.); cereals (oatmeal, cornmeal, hominy, rice, flaked wheat, wheatena, barley); fats (butter, and oleomargarin, olive and cottonseed oil, fat of meats) ; starches (cornstarch, tapioca) ; sugars (white, brown) and syrups (corn syrup, molasses) ; dried peas and beans (of all kinds) ; potatoes, bananas, figs, dates. (Become acquainted with lOO-calorie portions of each of above types of foods.) 2. Like machines, our bodies need repair. The automobile has new bolts, new screws; the body needs material to renew old parts. It also has to build itself out of food. Babies grow to be men be- cause they have food. Not all foods furnish good building material. (Two classes — like wood and glass for houses.) Some good exam- ples: Class A. Milk, dried peas and beans, cheese, eggs, peanuts, lean part of meat, fish (fresh and salt). Some food from this list is needed every meal. These are both building and fuel foods. Study lOO-calorie por- tions. Class B. Milk (skimmed, buttermilk, whole), peas and beans (dried or fresh), spinach, carrots, tomatoes, apples (fresh or dried), dried peaches, raisins, figs, dates, other fruits and vegetables. Some food from this list is needed at least once a day. 3. Like machines, our bodies have to be regulated. Oil for the wheels, food for the body. Only certain foods serve this purpose: Water (desirable before each meal) ; vegetables, such as peas, beans, carrots, onions, tomatoes, spinach and all kinds of 'greens'; fruits, Copyright 191 7, by Teachers College, Columbia University, New York City. 4 ECONOMICAL DIET AND COOKERY IN TIME OF EMERGENCY such as apples, oranges, prunes, dates, raisins, figs, and other kinds fresh or dried. Note that building foods of the second class also make good regu- lating foods. Spend most of your money for fuel foods, but some for the two kinds of building foods. Do not spend money for tea and coffee, which are not foods at all. If you have real food you will not need them. They are very bad for children. They interfere with good body building, MEAT SUBSTITUTES What is the place of meat in the diet? Must we spend our money for it in order to be well, or can we save the money for something else? We will see how far it meets the needs of the body: 1. Is it good fuel? {Yes) Is it a better fuel than milk, for exam- ple? (No) It takes a pound and a quarter of lean beef to equal in fuel value one quart of milk; cost of beef 30 cents, of milk 8 or 10 cents. ^ Fat of meat is higher in fuel value than lean. Beef dripping, bacon fat, salt pork fat should be carefully saved. They are all good fuel, and take the place of butter. 2. Is it good building material? (Yes) Is it better building ma- terial than all other kinds of building foods? (No) Milk is even better and also cheaper. Peas, beans, cheese, and peanuts make excellent meat substitutes. 3. Is it good regulating material? (No) It has to be supple- mented by other kinds of food always. Too much meat is unwhole- some; most people eat more than is wise unless they have learned something about the food value of meat. HOW TO GET ALONG WITHOUT MEAT Milk, peanut butter, and cheese are very convenient meat sub- stitutes because they can be used without cooking. We like a hot dish with dinner, however, so some of the fuel-and-building foods which can be served hot are worth studying. 1 Prices April, 19 17. MEAT SUBSTITUTES 5 CHOICE OF DISHES Recipes furnished — dishes to be prepared 1. Bean or pea loaf served with carrots and cream sauce (cream sauce may be omitted or tomato sauce substituted). 2. Macaroni, bacon and milk gravy. 3. Macaroni, spaghetti or noodles, rice or hominy, baked with cheese and cream sauce or tomato sauce. 4. Kidney bean stew. It is always desirable to study the food value of each dish and its relation to the diet as a whole, for example : 1. Pea Loaf with Carrots and Cream Sauce. Peas furnish good fuel, the amount used yields as much building material of the kind in meat as eight ounces of lean round steak, much more of the other kinds of building material than meat and a good supply of regulating materials. Carrots furnish some fuel, certain kinds of building and regulating material not found in meat; Milk, a good all-round food; Flour and butter furnish additional fuel. The whole dish is a meal in itself, good for the whole family except the children under two years. The latter should have mostly milk. SUGGESTED MENU FOR A DAY Breakfast: Oatmeal, toast, milk or cocoa made with milk for children, coffee with hot milk for adults. Dinner: Pea loaf with cream sauce and carrots, bread (graham) and oleomar- garin. Supper: Rice baked with cheese and tomatoes, bread (graham), oleomargarin, stewed prunes, milk for children to drink. Bean or Pea Loaf I cup dried peas or beans, cook until tender, rub through a colander or coarse sieve; add I K cups of stale bread crumbs; iK cups of skimmed milk; 2 teaspoons sugar; I teaspoon salt; yi teaspoon pepper; y^ cup bacon fat, drippings or butter. (An egg slightly beaten, may be added if not too expensive.) Turn into a buttered mould, and bake slowly i hour. Baked beans may be used in this dish. 2. Macaroni with Milk Gravy and Bacon. Macaroni, fine fuel, some building material of Class A; Milk, a good all-round food; Bacon, good fuel (fat) and flavor. This dish is best supplemented by a green vegetable, though it may make a meal in itself, served with graham or rye bread. At another meal peas, beans, nuts, or considerable milk should be furnished. 6 ECONOMICAL DIET AND COOKERY IN TIME OF EMERGENCY SUGGESTED MENU FOR A DAY Breakfast: Cornmeal mush with milk, toast, milk or cocoa made with milk for children, coffee with hot milk for adults. Dinner: Macaroni with bacon and milk gravy, graham bread and oleomargarin, greens, if possible. Supper: Baked beans, dried apple sauce, rye bread, milk for children to drink. Macaroni with Milk Gravy and Bacon Break macaroni in inch pieces and cook in boiling salted water until tender. Drain and mix with milk gravy. Garnish with bacon. As bacon cooks in frying pan, be careful that fat does not burn, and as it gathers, turn off, leaving the pieces of bacon to become crisp. The fat may be used in all kinds of cooking. Milk Gravy: In the pan put 4 tablespoons bacon fat, add 3 tablespoons flour, }4 teaspoon salt, yi teaspoon pepper, and 2 cups skim milk (half water and half milk may be used). Stir and cook until milk reaches boiling point, and the sauce thickens. 3. Macaroni or Noodles with Cheese and Cream Sauce. Macaroni : fine fuel, some building material of Class A. Cheese, good building material of Class A and some of Class B. One ounce has more build- ing material like that in meat than one ounce of lean beef. Milk, a good all-round food. Flour and fat furnish additional fuel. This dish is a meal in itself. It is best supplemented by a green vegetable or graham bread, for regulating material. SUGGESTED MENU FOR A D.\Y Breakfast: Hominy with milk, toast, milk or cocoa made with milk for children to drink, coffee with hot milk for adults. Dinner: Noodles with cheese and cream sauce, graham bread and oleomar- garin, greens, if possible. Supper: Stewed lima beans, cornmeal muffins, rice baked with raisins and served with milk, milk for young children to drink. Noodles Baked with Cream Sauce and Cheese Cook noodles in boiling, salted water until soft, drain and put a layer in buttered baking dish. Cover with a layer of cream sauce and a layer of cheese. Repeat until dish is full, having cheese on top. Bake 15 minutes. Two cups of noodles will require one cup of sauce and one-fourth to one-half cup grated cheese. Sauce: 2 tablespoons fat; lyi tablespoons flour; i cup skim milk (or half milk and half water). Salt and pepper to taste. 4. Kidney Bean Stew. Kidney beans, good fuel and building material. One pint of beans furnishes as much building material of the kind in meat as eight ounces of lean round of beef, and much CEREALS AND BREADS 7 more of other kinds of building material than meat, besides a good supply of regulating materials. Tomatoes, good regulating food. Rice, flour, fat: furnish some fuel. This dish is a meal in itself, though graham or rye bread and oleomargarin may be added. For very little children the beans should be put through a sieve and a little milk added to make a thick soup. SUGGESTED MENU FOR A DAY Breakfast: Mush made of cornmeal and white farina in equal parts, toast, milk or cocoa made with milk for children, coffee with hot milk for adults. Dinner: Kidney bean stew, rye bread, and oleomargarin. Supper: Scalloped carrots, Boston brown bread and oleomargarin, stewed dried peaches, milk for children to drink. Kidney Bean Stew 1 cup kidney beans; i small onion; 2 tablespoons of rice; 2 cups canned tomatoes; 2 tablespoons pork or bacon fat or drippings; 2 tablespoons flour; salt and pepper to taste. Soak beans over night in cold water to cover. In the morning place beans over fire, adding water to cover, if necessary. Cook slowly until beans are soft. Then add the tomatoes, onions, rice and seasonings and simmer until the rice is very soft. There should be about a quart and a half of stew, and if there is not, add water. Mix the flour and fat, and use to thicken the stew. CEREALS AND BREADS Grains are one of our most important kinds of food. This is true whether we use them cracked, rolled or coarsely ground and call them 'breakfast foods', or buy them as flour and bread. Let us see how far they go towards making a good diet. In the first place, they are good fuel. We can almost always get more working force for our money from cereals (grain products) than from any other kind of food. The less money we have to spend, the more we need to depend upon them for our body fuel. (It is helpful to be fully acquainted with loo-calorie portions of cereal foods, and to note cost per 100 calories as compared with beef, bacon, butter, and even beans.) In the second place, they furnish building material like that found in meat, eggs, cheese, etc. (Class A), in such amounts that when we have oatmeal for breakfast we do not need meat too, and when we cook macaroni with milk and cheese it takes the place of both meat and potatoes. 8 ECONOMICAL DIET AND COOKERY IN TIME OF EMERGENCY In the third place, when the whole grain is eaten, as in using oat- meal, flaked wheat, cornmeal, whole wheat bread, we get good supplies of other kinds of building material and do not need such large amounts of fruit and vegetables, which are more expensive. In the fourth place, the bran of cereals helps to regulate the bowels and in this way, too, cereals partly take the place of vegeta- bles like cabbage. The bran contains many kinds of regulating ma- terials and when we are trying to get a very serviceable, all-round food, it pays to buy a breakfast cereal or a kind of bread which is dark rather than white. A loaf of whole wheat bread supplies not only what we could get in a loaf of white bread, but what we could get in a serving of spinach besides. We have a bad habit of pre- ferring rice snow white. This is all right if we can have all the fruit and vegetables we wish; otherwise it would be more profitable to buy rice with its outer light brown coat on. It is important for children to learn to like cereals. They are better food for growth than white bread. The cooking of cereals is very important. They do not have a good flavor unless they are cooked a long time, and they must have just the right stiff^ness, with no lumps. Besides mush for breakfast or supper, there are many other good things to eat which can be made from breakfast cereals, meals, and flours. CHOICE OF DISHES Recipes furnished — dishes to be prepared I . Oatmeal a. as a breakfast food, served with milk, if possible; if not, with butter and, if desired, a little sugar. This ought to be the standard breakfast dish for the whole family. It must be strained for children under one and one-half years old and served with milk but no sugar. b. as a pudding, combined with brown sugar, milk, some kind of fruit (dates, raisins or bananas), and baked. This is almost a meal in itself. With bread and butter and a glass of milk it will make an excellent supper. Oatmeal Mush I cup rolled oats; i teaspoon salt; 2 cups boiling water. Add oatmeal and salt slowly to the water which should be boiling; cook over direct heat two minutes, then steam for three or four hours. A double boiler, or a covered pail set in boiling water, or a fireless cooker may be used for steaming any cereals. CEREALS AND BREADS 9 Oatmeal and Fruit Pudding I cup cooked oatmeal; 3 tablespoons molasses or 2 tablespoons brown sugar; 2 apples. Pare and slice apples; into a buttered dish put a layer of oatmeal, a layer of apples and brown sugar; repeat and bake until apples are soft. Serve with milk and sugar. This pudding may be varied by using dates, raisins, or any cooked dried fruit, as apricots or peaches. 2. Cornmeal a. as a breakfast food. It must be cooked longer than oatmeal and must not be stiff or lumpy. It is much improved by add- ing a little milk shortly before serving. It is better to give children under two years of age oatmeal. b. fried and served plain as a 'vegetable' at dinner, or with syrup as a 'dessert'. c. as corn bread, e.g., johnny cake or dodgers. Dififerent kinds of bread make variety in the diet, which everyone enjoys. Corn bread is economical and wholesome and one of the best kinds of bread to serve warm. d. as pudding, with milk and molasses, baked; as a batter, steamed and served with brown sugar sauce. The baked pud- ding is a meal in itself. For children it should be served with milk if possible. With bread and cheese the steamed pudding • will also make a good meal. e. combined with meat, e.g., in scrappel, as the main dish for dinner or supper. Cornmeal Mush I cup cornmeal; i cup cold water; i teaspoon salt; 2 cups boiling water. Mix cornmeal, salt, and cold water; add to boiling water. Cook over fire for two min- utes, then steam six hours. Serve plain as a vegetable, or as a dessert with syrup. Mush may be moulded, cut in slices, rolled in flour, and fried in salt pork fat or any preferred fat. Corn Dodgers 1 pint cornmeal ; i teaspoon salt ; i pint boiling water. Pour boiling water over cornmeal mixed with salt. Cool, shape into cakes four to five inches long and one and one-half inches wide. Cook on a hot griddle or in a hot oven until crisp and brown. Johnny Cake 2 cups cornmeal; i teaspoon salt; i cup flour; 3 teaspoons baking powder; 2 tablespoons beef suet; 2 tablespoons sugar; 1% cups milk or ^ cup milk and i cup water. Mix all together, pour into a buttered tin and bake thirty minutes in a moderately hot oven. 10 ECONOMICAL DIET AND COOKERY IN TIME OF EMERGENCY Dropped Corn Bread 2 cups cornmeal; i teaspoon salt ; I tablespoon sugar ; 2 cups boiling water. Pour boiling water over sugar, meal and salt; let stand until cold. Drop by spoonfuls into hot fat and fry until a light brown. Indian Pudding 1 quart milk; >^ cup molasses; ^ cup cornmeal; 2 teaspoons ginger; i teaspoon salt; I cup cold milk. Pour milk, scalded, over meal, and cook twenty minutes; add salt, ginger and molasses. Cook slowly in a buttered baking dish two hours. When half done, add the cold milk and finishing cooking. Steamed Cornmeal Pudding xyi cups yellow cornmeal; yi cup graham flour; >^ teaspoon salt; 3 teaspoons baking powder; yi, cup molasses; % pound raisins; milk to make a soft batter (about I cup). Pour into a buttered mould, cover and steam four hours. Cornmeal Scrappel 2 lbs. shin of beef; i teaspoon salt; i medium onion; yi teaspoon pepper; 2 quarts cold water; i cup cornmeal. Cook onion thinly sliced in beef marrow or suet. Add to water with meat and bone and cook until meat is tender. Let cool, skim off fat, and remove bone. To liquid remaining, add enough water to make one quart. Add cornmeal and salt and cook one hour. Turn into a mould, cool, cut in slices and fry in pork fat until brown. Serve with or without gravy. 3. Pearl Hominy or Samp This may be served plain, baked with cheese or fried in savory fat. The longer samp (pearl hominy) is cooked the better it gets. Begin by serving it plain with something that has a good deal of flavor. The next day serve it heated up with cheese, and the third day fry what is left. In any of these forms it is a good substitute for potatoes or macaroni. Pearl Hominy or Samp I cup hominy or samp; i teaspoon salt; 6 cups boiling water. Cook six hours or more. 4. Rice This may be steamed (not boiled), baked with cheese, served as Turkish pilaf, Spanish rice, or a pudding. Steamed rice takes the place of bread or potatoes in a meal very nicely. A good gravy will give it flavor if it seems tasteless. White rice gives us almost nothing besides fuel. It makes an all-round food when combined with milk and cheese, with tomatoes and cheese, or milk and fruit. CEREALS AND BREADS II Steamed Rice I cup rice; 3 cups boiling water; i teaspoon salt; i cup hot milk. Wash rice, add salt and boiling water and steam until water has been taken up by the rice. Add hot milk and finish cooking. Rice will steam tender in one hour. Turkish Pilaf I cup washed rice; i lb. raw lean beef or lamb; i teaspoon salt; 2 cups boiling water; i small onion or 2 cloves garlic; 2 cups tomatoes; 2 tablespoons olive oil or any fat. Fry onion cut in small pieces or garlic in the fat until slightly brown; add rice, seasonings, water, tomatoes, meat, and cook in a covered dish until the rice is soft. The meat may be omitted, the rice cooked in the tomatoes and water, and the whole covered with grated cheese and baked until cheese is melted. Spanish Rice I cup rice ; )4 green pepper ; K^ lb. salt pork ; ^ teaspoon salt ; ^ onion ; i ^2 cups strained tomato; >^ pimento. Parboil rice in water five minutes. Fry onion and peppers in salt pork fat. Add rice. Cook until rice is tender. Rice Pudding with Raisins ^ cup rice; 1^ quarts boiling water; ^2 cup raisins; ^2 teaspoon salt; i cup milk; J4 cup sugar. Stir the rice into the boiling salted water and cook until it is about half done which will be about fifteen minutes. Drain the rice, add the milk, sugar, and raisins, and place in a greased baking dish. Bake in a moderate oven for about 45 minutes. 5. Bread from a mixture of flours (rye, wheat, corn) When wheat flour and wheat bread are expensive, we can make excellent food from a combination of flours. They will be good fuel and good sources of building and regulating material. At any time they add variety to the diet. Corn Bread 3 cups cornmeal; i cup wheat flour; 2 tablespoons fat (drippings or bacon fat); i>2 teaspoons salt; i cup boiling water or }4 cup scalded milk and ^ cup water; I yeast cake soaked in }4 cup warm water. Mix liquid, which has cooled, with dry materials; add melted fat and yeast. Beat well; pour into a buttered pan or pans — let rise, and bake one and one-half hours. MENUS SHOWING GOOD USE OF CEREALS I. Breakfast: Oatmeal with milk, toast, coffee with hot milk for adults. Milk or cocoa made with milk for children. Dinner: Stewed lima beans, corn bread and oleomargarin, carrot and orange marmalade. Supper: Rice baked with cheese, stewed apricots, molasses cookies. 12 ECONOMICAL DIET AND COOKERY IN TIME OF EMERGENCY II. Breakfast: Cornmeal mush with milk, toast and coffee, etc., as above. Dinner: Vegetable soup with barley and rice, rye bread and oleomargarin, baked cornmeal pudding. Slipper: Baked beans, Boston brown bread (bean soup or leftover vegetable soup for little children), stewed dried peaches and raisins. III. Breakfast: Hominy grits with milk, fried bread with syrup, coffee and milk as above. Dinner: Stew with vegetables and dumplings, graham bread and oleomar- garin, rice pudding. Supper: Graham bread and peanut butter, bananas, cocoa. DRIED FRUITS AND VEGETABLES Try to have one kind of fruit or one kind of vegetable (both, if possible) in the diet every day. These are very valuable for certain regulating materials which we are not so likely to get in other kinds of food. Fruits and vegetables also supply many kinds of building materials (Class B) and some of them are good fuel. It is best economy to buy those which furnish fuel as well as building and regulating material. The housewife should be familiar with lOO-calorie portions and compare them with equal portions of cereals. The cheapest fresh fruit depends upon where one lives and the season of the year. Taking it the whole year round, bananas are in many places the cheapest fresh fruit. But dried fruits we may have all the year round at about the same price and this is usually less than for fresh fruit, so it pays to know how to use dried fruit. In the winter fresh vegetables are apt to be scarce and expensive. Dried vegetables are a great help in getting a good diet without great cost. They should not take the place of fruit altogether, how- ever. If you cannot have both fruit and vegetable every day, try to have part of the time one and part the other. Vegetables, like fruits, differ much in their fuel value. (One should study the size of lOO-calorie portions and compare with fruits.) Since the main rea- son for eating vegetables is for the building and regulating materials which they contain, care must be taken to save the water used in cooking, or these valuable substances are likely to be lost. Children under two years of age should have fruit juice between two of their morning meals (nine o'clock is a good time), and once a day those between one and two years old should have from a tea- DRIED NUTS AND VEGETABLES I3 spoon to a tablespoon of some green vegetable like spinach or of dried or canned peas, or carrots, put through a sieve. For the rest of the family, try to have a vegetable with the dinner, such as spinach, carrots, tomatoes, or greens, along with a dish of rice, macaroni, or beans, and stewed fruit or a fruit pudding at supper time. Menus given above illustrate such uses of fruit and vegetables. CHOICE OF DISHES Recipes furnished — dishes to be prepared 1. Stewed Fruit Stewed prunes, apricots or peaches, or a combination of two fruits, e.g., peaches and raisins, prunes and apricots, raisins and figs. Stewed Prunes }4 lb. prunes; 1^4 cups water; i tablespoon sugar. Wash prunes. Soak over- night in cold water. Cook in water in which they were soaked, until skins are tender. Slow cooking for 5 or 6 hours is best. Add sugar about five minutes be- fore taking fruit from the fire. Stewed Peaches with Raisins ^ lb. dried peaches; ^ cup raisins; >2 cup sugar. Wash peaches, soak overnight with water enough to cover and stew in water in which they were soaked. When about half done, add the raisins, which have been washed and seeded, and the sugar. Cook slowly that the peaches may keep their shape and skins become tender. 2. Marmalades Carrot and orange, date or date and cranberry. Such marmalades make a substitute for butter on bread and afiford not only fuel and flavor, but also building and regulating material which butter does not furnish. Carrot Marmalade 3 pounds of carrots; 3 pounds of sugar; i lemon (juice and grated rind); 2 oranges (juice and grated rind). Wash, scrape and steam carrots until soft, chop fine and mix with fruit and sugar. Cook gently one hour. Date and Cranberry Marmalade I quart cranberries; i pound dates (stoned); i pint water; 2 cups brown sugar. Simmer together for twenty minutes cranberries, dates and water, put through a sieve, add sugar and cook fifteen minutes longer. 14 ECONOMICAL DIET AND COOKERY IN TIME OF EMERGENCY 3. Puddings with Dried Fruit Combinations of flour, cornstarch, rice, etc., with fruit result in dishes high in fuel, excellent in flavor and rich in certain build- ing materials (Class B). They need to be supplemented by foods containing the kind of building material found in meat, eggs, milk, dried beans and peas (Class A). Norwegian Prune Pudding yi pound prunes; 4 tablespoons cold water; yi cup sugar; 1% cups cold water; % cup boiling water; i small stick cinnamon; 3 tablespoons cornstarch. Soak the prunes for one hour in cold water. Cook in water in which they soaked until they are tender. Remove the prune seeds and cut prunes into bits. Add sugar, boiling water, and cinnamon and simmer for ten minutes. To the cornstarch add the four tablespoons of cold water, mixing to a paste. Add this slowly to the prune mixture and cook for ten minutes. Remove stick of cinnamon, and pour into mould. Serve cold. Scalloped Apples 1 pint sliced apples; y^ cup sugar; i pint soft stale bread crumbs; i teaspoon cin- namon; % cup melted oleomargarin, }4 cup water. Mix bread crumbs with oleo- margarin and put a layer in a buttered dish; add a layer of sliced apples, sprinkle with sugar mixed with cinnamon. Repeat until all material is used, having crumbs on top. Add water, and bake in a slow oven until crumbs are browned. 4. Bread and Biscuit with Dried Fruits, as Date Bread or Biscuit Fruits add building and regulating material to bread and give the bread a pleasant flavor, so that more will be eaten. They are especially valuable for giving a little variety to the diet. Date Bread {one loaf) 2 cups flour; 14 lb. dates (stoned and cut in small pieces); 2 teaspoons baking powder; %^ cup milk or water; J54^ cup granulated sugar; ^ teaspoon salt ; i egg. Mix flour, baking powder and salt. Add milk, egg slightly beaten and dates. Turn into a buttered pan and bake slowly one hour. It can then be cut, when cold, into slices. Date or Raisin Biscuits 2 cups flour; 14 teaspoon salt; 4 teaspoons baking powder; i tablespoon fat; about ^ cup milk; yi cup dates (stoned and quartered), or raisins. Mix flour, baking powder and salt. Cut in fat with a knife or fingers, and moisten to a soft dough with the milk. Add dates, turn upon a floured board, pat and roll out to one-third inch in thickness. Cut with a cutter, place in buttered pan and bake in a hot oven fifteen minutes. VEGETABLES I 5 VEGETABLES I. Fresh Vegetables Steamed spinach, creamed carrots, potato soiip, scalloped to- matoes. Creamed Carrots 4 medium sized carrots. Wash and scrape and cut in slices. Cover with boiling water to which one teaspoon salt has been added. Cook until carrots are tender, adding enough water to keep from burning. Have one cup of water in pan when carrots are done, thicken with one tablespoon flour diluted with cold water. Cook five minutes, season more if needed; and the carrots are ready to serve. Scalloped Tomatoes 2 cups solid tomatoes; i cup soft bread crumbs; 3 tablespoons butter or bacon fat; I small onion. Seasonings. Fry onion thinly sliced in the bacon fat or butter until yellow. Add tomatoes. In a dish, put a layer of crumbs, a layer of tomatoes and seasonings of salt and pepper. Repeat, having a layer of crumbs on top. Bake until crumbs are brown. Potato Soup 4 potatoes (medium size); i small onion, thinly sliced; i quart water; 2 table- spoons drippings; 2 tablespoons flour; i pint hot milk; i teaspoon salt; yi tea- spoon pepper; i teaspoon chopped parsley. Cook potatoes, washed, pared and sliced with onion, in water until potatoes are soft. Rub through a strainer, with- out draining from water. Place over fire, add fat and flour mixed together. Cook one minute. Add hot milk and seasonings. 2. Dried Vegetables Peanut and rice loaf, or pea chowder. These dishes will take the place of meat in a meal. (For suggestions as to use see Meat Substitutes.) Peanut Loaf I cup peanuts, chopped; >^ cup rice, uncooked; 2 tablespoons butter; yi cup milk; i egg; seasoning to taste. Cook the rice, add the other ingredients; bake in greased pan about 30 minutes in a hot oven. Pea Chowder I cup peas, split; 2 cups corn, canned; i cup milk; i tablespoon oleomargarin. Season with salt and pepper. Soak peas several hours, cook until soft, add corn and heat a few minutes, then add milk and oleomargarin. LIBRARY OF CONGRESS 012 822 248