: 357 13 py 1 tORJY-FOUR.^«(WfS TO Wm THE \<^AR. MARSHALL FIELD . &-' COMPANY Even if food MUST win the war, women must prepare the jood, and for purposes of con- servation nothing more practi- cal has been designed than this costume of blue chambray, col- lared, cuffed and capped with white pique. Apron, $2.95. Cap, 50 cents. Sixth Floor— Apron Section. ACKNOWLEDGMENT IS GIVEN TO CONSERVATION COOK BOOK BY KATHARINE ROMIG McMURRAY THE CORN COOK BOOK BY ELIZABETH O. UILLER LOYALTY CHRISTMAS CANDY ENEXORSED BY THE WOMAN's CONSERVATION COMMITTEE ILLINOIS STATE COUNCIL On sale in the Book Section, Third Floor We are also indebted to pamphlets issued by the University of Wisconsin and the University of Illinois, and to circulars of the United States Department of Agriculture. FORTY- FOUR WAYS TO WIN THE WAR Wars are not won by battles alone. The big drives of the Allies, are not achieved by momentary inspiration, but by weeks of careful, calculating preparation behind the lines. Just so, every ounce of meat or wheat or sweet that we save in our kitchens is careful, calculating conservation of the war's most vital and impor- tant necessity — FOOD. In this little book we have com- piled forty-four wartime recipes that commend themselves to popular favor by reason of their nutritive and palatable qualities. Our normal export of 88,000,000 bushels of loheo.L must he increased to 220,000,000 bushels. It caiij.e. done in only one way: Econo?nizing and subst-Uuting BREADS THAT AID IN CONSERVING WHEAT Old Glory Bread' 1 cup rye flour 8 cups white flour 1 teaspoonful salt 3 tablespoonfuls shortening (may be omitted). 3 cups whole wheat flour 4 cups water 1 yeast cake or more, accord- ing to the length of time allowed for rising. Add salt and shortening to boiling water. Cool to lukewarm.. Add yeast cake, dissolved in a little of the cool water. Add flours, sifted together, and knead until smooth and soft. Let rise in warm room until double its size. Knead and divide into loaves. Let rise as before and bake one hour. This recipe makes four medium sized loaves. Rolled Oat Bread Scald one cup rolled oats in one cup boiling water and allow to stand one hour. Make a sponge of 1 cup water 1 cake compressed yeast 1 teaspoonful salt 2 tablespoonfuls molasses 2 teaspoonfcils shortening ^ cup flour Add rolled-oat mixture to sponge, and then flour to make medium soft dough. Form into loaf and let rise to double its bulk and bake. A Bread Mixer that only asks to have all necessary ingredients placed inside and its handle turned^ guarantees that the dough shall come out properly kneaded and blended. Of stamped steel, heavily tin plated, they range in price, according to size, from $2 to $4. The one shown is four-loaf size. Price $3. Two Abb 261918 (g)CU50577 2 We have plenty of corn lo send our Allies, but except in Italy there are feiv corn mills, and corn meal is not durable enough to ship in large quantities BREADS THAT AID IN CONSERVING WHEAT Rye Bread Use any method for white bread, but be careful to use two cups of rye flour for each cup of wheat flour mentioned in the recipe. Rye bread should be softer than white bread, but wefl kneaded. When light, form into loaves and allow to rise to double their size. Brush over with water and egg and bake in a slower oven than for white bread. Many people like the flavor of caraway seeds in rye bread. These may be put into the sponge. Barley Bread 2 cups whole wheat flour 4 cups barley meal or barley flour 1 cup water 1 cup milk 2 tablespoons molasses ^ yeast cake (compressed) 1 teaspoon salt Boil milk and water, and cool. Add molasses, salt and yeast mixed with a little cold water. Stir in flour and barley meal (or barley flour) which have been sifted together. Knead to a soft dough, adding more flour if necessary. Cover and let rise until the mixture is double its bulk. Knead a second time, form into loaves, place in well greased pans and let rise a second time until the dough has doubled its bulk. Bake in a hot oven from one-half to one hour, the time depending on the size of the loaves. To start the day aright toast is an important factor. If cold and moist one's spirits descend. If hot and crisp one's spirits buoy- antly arise. To assure freshness the Electric Toaster is essential. The one shown is iiJtproved with a rack for keeping the toast hot. Price $6. Three // we will substitute one pound of other cereal flour for one pound of wheat flour weekly per person, the bread problem of the Allies will be met BREADS THAT AID IN CONSERVING WHEAT Steamed Brown Bread 1 cup corn meal 1 cup barley flour 1 cup rye flour ^ cup molasses 2 cups sour milk 1 teaspoon soda 2 teaspoons baking powder X^ teaspoon ginger }i teaspoon salt Sift corn meal, barley flour and rye flour, baking powder, salt and ginger. Dissolve soda in a little cold water; add the sour milk. Combine the liquid with the dry ingredients, beat well, and steam in well greased brown bread tin or baking powder cans from five to six hours, depending upon the size of the tin. Spoon Corn Bread (without Wheat) 2 cups water 1 cup milk 1 cup white corn meal 1 tablespoon butter 2 teaspoons salt 2 eggs Mix the water and the corn meal and bring slowly to the boiling point and cook five minutes. Add the eggs, well beaten, and the other ingredients. Beat thoroughly and bake in a well greased pan for twenty-five minutes in a hot oven. Serve from the same dish with a spoon. This serves six people. Whole wheat, graham flour and corn meal may be as impartially groimd as bread crumbs and peanuts in the Cereal Grinder that may be had with high hopper or low, as one's needs demand. Those with high hopper sell for $5; those with low hopper, $4.75. Four o ONE MEATLESS AND TWO FISH DAYS A WEEK Our A Hies depend on A merica for food as they have never depended before, and they ask for it with a right which they have never had before BREADS THAT AID IN CONSERVING WHEAT Crackling Bread (without Wheat) 1 quart corn meal 1 pint cracklings 3 teaspoons salt Boiling water Mix the corn meal and salt; pour over this mixture enough boiling water to moisten, but not enough to make a mush. When the meal has cooled, work the cracklings into it with the fingers. Form the dough into cakes about four inches long, two inches wide, and one inch thick. Bake for thirty minutes. This bread, because of its large percentage of fat, is eaten without butter, and should be served very hot. Apple Corn Bread (without Wheat) 2 cups white corn meal 2 tablespoons sugar }i teaspoon salt 1 teaspoon soda 1 teaspoon cream of tartar 1 }i cups milk 3 tart apples, pared and sliced Mix the dry ingredients, add the milk, and beat thoroughly. Add the apples. Pour into a well buttered shallow pan and bake thirty minutes or longer in hot oven to soften the apples. This could be made with dried apricots, cooked in the usual manner by soaking and cooking slowly, and adding a little sugar. The juice may be used as sauce. This serves six or eight people. To the housekeeper who believes in conservation of time as well as of food, the Fireless Cooker is first lieutenant. It hakes, roasts or boils with equally satisfac- tory results. There is a wide range of sizes priced from $12.50 to $33. The one shown is priced at $12.50. Five nMU DO NOT WASTE FATS NOT EATEN WITH MEAT m The food animals of the Allies have decreased by 33,000,000 head since the war began; thus the source of their meat production is decreasing BREADS THAT AID IN CONSERVING WHEAT Sour-Milk Corn Bread (without Wheat) 2 cups corn meal 2 cups sour milk 2 tablespoons butter 2 tablespoons sugar, white w brown 1^ teaspoons salt 2 eggs 1 teaspoon soda 1 tablespoon coM walcr The meal, milk, salt, butter and sugar are cooked in a double boiler for about ten minutes. When the mixture is cool the eggs are added, well beaten, and the soda dissolved in the water. The bread should be baked in a shallow iron or granite pan for about thirty minutes. Oat Meal and Corn Meal Bread IK cups rolled oats \% cups corn meal y2 cup brown sugar Sy^ cups flour 2 cups boiling water 2 teaspoons salt 1 yeast cake Dissolve the yeast cake in the lukewarm water. Pour the boiling water oyer the rolled oats, salt and sugar, and let stand until lukewarm; add the dissolved yeast, corn meal and flour. Let rise until light. Beat well, let rise again, and put into pans. Bake when light. This combination of oat meal, corn meal au'l wheat makes a palatable and economical variation. For general titility and good results commend to her who is looking for the best in cookery, the Steamer. No longer the clumsy affairs of yesteryear, they are simple to use, beget no fear of burning and are easily cleaned. They come either in enamel-ware or aluminum, priced from $1.85 up. The one pic- tured is of aluminum. Price $3.65. Six With the decrease of the meat production, the needs of the soldiers of the Allied nations have increased the meat consumption SMALL BREADS IN WHICH WHEAT HAS NO ROLE Corn Cake ^4 cup corn meal IX cups flour X cup sugar 4 teaspoons baking powder }2 teaspoon salt 1 cup milk 1 egg 1 or 2 tablespoons fat In using one cup sour milk instead of the sweet milk, use one-half teaspoon soda and two teaspoons baking powder. Mix and sift dry ingredients. The sugar ma}'' be omitted if desired. Add milk and egg, well beaten. Add melted butter and bake in a shallow pan in a hot oven twenty minutes. Corn Meal Puffs (without Wheat) 1 pint milk V3 cup corn meal 4 tablespoons sugar ^2 teaspoon salt 4 eggs Grated nutmeg (if desired) Cook the milk and meal together fifteen minutes with the salt and sugar. When cool add the eggs, well beaten. Bake in cups. Serve with stewed fruit or jam. This serves six people. Now that all model housewives are realizing that our grandmothers' ideas were best, and that steamed vegetables and meats are in every way preferable to boiled, the Steam Pres- sure Cooker has become a kitchen necessity. Of cast aluminum in three sizes, they are priced, JO-quart size, $18; 17 -quart size, $24; 2 5 -quart size, $30. Seven USE LESS FRIED FOODS AND SAVE FATS Fats have become very scarce. The importa- tion of oils from Africa, South America and Asia has almost entirely ceased SMALL BREADS IN WHICH WHEAT HAS NO ROLE Fruit Gems j4 cup corn meal 1 cup wheat flour 3 teaspoons baking powder 6 tablespoons sugar 2 tablespoons melted butter 1 teaspoon salt 1 cup milk 1 cup currants or raisins 2 eggs 1 tablespoon flour reserved for flouring currants or raisins Mix and sift the dry ingredients; add the milk gradually, the eggs well beaten, melted butter and raisins, which have been floured. Bake in a hot oven in buttered gem pans twenty-five minutes. This makes twelve cakes. Hominy Muffins 4 tablespoons butter 4 tablespoons sugar IK cups flour 1 cup hominy 1 egg 1 cup milk 3 teaspoons baking powder }4 teaspoon salt Cream butter and sugar, add beaten egg and salt. Add alternately flour, sifted with baking powder, and milk, then hominy, ground with coarse knife of meat grinder. Bake in buttered iron muffin pans for thirty-five minutes. In these days of intensive housekeeping the Electric Grill has manifold uses. It easily adapts itself to toasting, broiling or frying, and has established a great reputa- tion for egg poaching. It is ' ' yours for a quick breakfast. Price, $8.50. Eight Meat exports to our Allies have already increased three times what they were before the war. The needs of the Allies will steadily increase SMALL BREADS IN WHICH WHEAT HAS NO ROLE Waffles 1 cup milk 2 eggs 3 tablespoons melted fat yi teaspoon salt 2 cups barley flour 3 teaspoons baking powder Sift dry ingredients together and add slowly the milk, beaten egg yolk and melted fat. Fold in stiffly beaten whites. Beat thoroughly for a minute and cook in hot, well greased waffle irons. Corn Meal and Rice Waffles >2 cup corn meal yi teaspoon soda 1 cup boiled rice 1 teaspoon salt >2 cup flour 1 tablespoon melted butter 2 eggs, well beaten 1 cup sour milk Sift together the flour, soda and salt; add the other ingredients and beat thoroughly; have irons hot and well greased. Never have we so much needed weights and measures in the kitchen as in these thrifty war days, when an ounce of waste equals a pound of sacrifice, perhaps, on the part of some soldier-man. From weighing the family allowance of sugar to the family baby a Set of Scales finds many ways to commend itself. One shown is priced at $1.65. Others to $7.25. Nine EAT PLENTY, BUT SPARE SHORT FOODS Our soldiers are side by side with our Allies, three thousand miles away from food supply. Shall we save for them? SMALL BREADS IN WHICH WHEAT HAS NO ROLE Corn Muffins with Dates 1 cup white corn meal 2 tablespoons brown sugar 1 teaspoon salt IX cups milk 1 cup wheat flour 4 teaspoons baking powder 1 egg }4 cup dates, cut into small pieces Cook together the first five ingredients for ten minutes in a double boiler. When cool, add the eggs, the dates and the flour, sifted with the baking powder. Beat thoroughly and bake in muffin pans in a quick oven, or bake in a loaf. The bread will keep in good condition longer if the dates are cooked with the corn meal and other ingredients in the double boiler. Corn Meal Griddle Cakes 2 cups flour yi cup corn meal 4>^ teaspoons baking powder 1>2 teaspoons salt 2 tablespoons sugar 1 y2 cups boiling water 1 >4 cups milk 1 egg 2 tablespoons melted fat Add meal to boiling water, and boil at least five minutes, stirring con- stantly. Turn into a bowd, add milk and flour sifted with dr}^ ingredients. Add egg, either beaten or unbeaten. Fry on a hot iron griddle, slightly greased. For those Sunday morning waffles, deliciously crisp and golden, made from truly patriotic barley flour, a set of Waffle Irons is essential. With low or high base, of iron, or aluminum with iron base, they are priced from 85c to $3. 75. The one illustrated is all iron. Price $1.35. Ten The decreasing herds and lack of fodder mean a steady falling off in dairy products of our Allies. They ask for larger exports from us SMALL BREADS IN WHICH WHEAT HAS NO ROLE Baking Powder Biscuits 2 cups barley flour 2 tablespoons fat 2./ 3 cup milk ^2 teaspoon salt 4 teaspoons baking powder Sift the dry ingredients together, rub in the fat, and add the liquid until a soft dough is formed. Roll to about three-fourths of an inch thick, cut with a cooky cutter and bake in hot oven. Popovers Ijy^ cups barley flour 1 cup milk ]4 teaspoon salt 2 eggs 1 tablespoon melted fat Beat eggs, add the milk, salt, flour and melted fat. Beat thoroughly to form a smooth batter. Bake in popover cups in a hot oven, from thirty to forty minutes. No matter how spoiled we may be with modern ^' steam heat and hot water all year 'roimd," the cheery Tea-kettle that has endured from hobs to electric cooking stoves has its oivn indisputable niche. Of enamel-ware and aluminum, priced from 80c to $5.75. One shown is of aluminum, jive-quart si^e, priced at $4.60. Eleven PUT ONE LUMP OF SUGAR IN COFFEE Our Allies must now draw 2,000,000 pounds more of sugar than they did before the war from the same sources from which we draw our supplies TO WHET THE APPETITE FOR WAR-TIME FOOD ORIENTAL LUNCHEON TOMATO SOUP WITH GRATED CHEESE KITCHREE WITH CURRY CUCUMBER SALAD ORANGE JELLY SERVED IN ORANGE RIND TEA With the curry and kitchree may be served shredded cocoanut, chopped nuts, chopped seedless raisins and mango chutney, each on a side dish, as suppUed by a conventional curry set. An excellent recipe for kitchree, given to us by a native of India, is the following: Soak one-fourth cup split peas over night; boil one hour, and strain. Wash one cup of rice, and fry in two tablespoons of butter for five minutes, add peas, three peppercorns, two cloves, one stick cinnamon, one onion. Salt to taste. Cook slowly in water that comes about one and a half inches above mixture and until grains of rice are soft. Curry to be Served with Kitchree }4 cauliflower 1 large potato, diced >2 cup cooked peas >2 cup of lima beans (cooked) 1 lemon 3 large onions 1 tablespoon curry powder 2 tablespoons of dripping Slice and fry onions until brown; add curry powder; fry, then add two cups of water and cauliflower and potato. When cooked, add peas and lima beans and lemon juice. If too thin, thicken with a little flour. Below: Aluminum Cake Turner, 35c. Others of tin and aluminum, 5c to 35c. Set of three aluminum Measuring Spoons, 10c. Above: Aluminum Sauce Pan, 3-quart size, $1.25. Tin Gem Pan, 50c. Others, tin, aluminum, iron, 35c to $1. A bove: Iron Griddle, iron, 50c to $3.50. Tin B; Twelve The usual American consumption of sugar per person is just double that of France. We must divide with them. We can do it hy economizing TO WHET THE APPETITE FOR WAR-TIME FOOD DINNER CONSOMME ARROZ CON POLLOS GRAHAM BREAD AND BUTTER ROMAINE WITH FRENCH DRESSING CAKE FLOATING ISLAND COFFEE The recipe for arroz con polios is as follows: 1 young chicken (about four pounds) 1 cupful cooked peas 6 olives 1 small onion 1 tablespoonful lard 1 tablespoonful butter 1 cupful rice 1 small can pimentoes 2 green peppers 2 cloves of garlic 2 teaspoonfuls salt }/s teaspoonful pepper 2 cupfuls boiling water Prepare chicken as for frying. Melt the fat in a heavy kettle, or a casser- ole which can be used on top of the stove. When it is hot put in the chicken, salt and pepper, and stir often till the chicken is brown. This will take about fifteen to twenty minutes. Then add the garlic and onion, which should be chopped together, and the green peppers, which should be sliced. When these are cooked add the rice and water, stir well, and when the rice is nearly done add the peas and chopped olives. The pimentoes should be cut into strips and laid on top just before serving. Below: Iron Frying Pan, 55c. Others of sheet steel and aluminum, 12c to $2.15. Aluminum Cake Pan, 60c. Others of tin and aluminum, 8c to $1.15. iers, aluminum and 18c. Others, 15c ta 65c. Above: Tin Croquette Molds, 15c. Wooden Mixing Spoon, 25c. Others, wood and enamel, 10c to 30c. Thirteen Last year we exported three times as much butter and ten times as much condensed milk as we did before the war. But we must send more DISHES IN WHICH MEAT PLAYS A PART Chicken and Corn Meal Croquettes 1 cup white corn meal mush 1 cup chopped chicken Few drops onion juice 1 egg Salt and pepper Combine the ingredients, and drop by spoonfuls into hot fat. White corn meal may be combined very satisfactorily with other kinds of cold meat to make croquettes. In general, corn meal croquettes need not be egged and crumbed like ordinary croquettes, for the hardening of the corn meal on the surface of the mixture forms the necessary crust. This serves three people. Hominy Croquettes 2 cups hominy }i cup grated cheese )4 cup thick white sauce yi teaspoon salt Pepper, paprika Mix hominy, which has been put through a meat grinder, with white sauce, cheese and seasoning to such a consistency that it can be moulded or shaped. Chill, shape into croquettes, roll in fine bread or cracker crumbs, then in egg, then crumbs again, and fry in deep fat till brown. } \ '^ V r^ '^ ' K /f /v (fl-^ Many delightful recipes would he •'" j 1'" C P born to blush unseen were it not for ^vi tl r the efficiency of the Meat Grinder. Croquettes, sandwich fillings, nuts and bread crumbs are only a few of ■ • the results of its conscientious efforts. Grinders range in price from $1.50 to ^ |C $3. The one illustrated is medium- - '::^J] sized, priced at $2,25. cli OrO Fourteen England's sugar supply that was drawn from what are now enemy countries has been cut off. She depends on us to divide with her DISHES IN WHICH MEAT PLAYS A PART White Sauce for Croquette Mixtures 4 tablespoons flour yi teaspoon salt 2 tablespoons butter 1 cup milk Pepper Melt butter, add flour and salt; cook together, then add hot milk slowly. Cook till thick, cool, and use for binding croquettes. Corn Meal Fish Balls 2 cups cold white corn meal mush 1 cup shredded codfish 1 egg 1 tablespoon butter Pick over the codfish and soak it to remove salt, if necessary. Combine the ingredients and drop by spoonfuls into hot fat. Drain on porous paper. These codfish balls compare very favorably in taste with those made with potato, and are prepared more easily and quickly. The mush must be as dry as possible. This makes twelve fish balls. Placing a fowl or roast in the oven and taking it out at the end of its allotted time, brown and succulent, is only achieved with the aid of a self-basting Roaster. Of enamel-ware, they range in price from $1.50 to $5.75, according to size. The one illustrated is 12-pound size. Price $3.15. Fifteen Before the war France, Italy and Belgium pro- duced as much sugar as they needed. Now France and Italy produce less and Belgium none at all DISHES IN WHICH MEAT PLAYS A PART Casserole of Meat and Hominy Drain one cup hominy, chop and put it into a buttered casserole in layers, alternating with one-half cup of meat, cut in cubes. Chicken, veal or beef may be used. Add seasonings, salt, pepper, chopped parsley and onion salt. Add one cup meat stock or hominy liquid. Cover with buttered bread crumbs, and cook, covered, one hour. One-third of a cup of bread crumbs in one table- spoon melted butter is required. Hominy and Oysters \}4 cups chopped hominy 1 tablespoon butter % cup bread crumbs Pepper 2 dozen or more oysters and liquor }4 cup milk ^2 teaspoon salt Butter a baking dish and put in a layer of hominy, then a layer of oysters, adding seasoning to each. Alternate until all materials are used. Pour milk and oyster liquor over oysters, and put buttered bread crumbs on top. Bake in oven till browned on top or for about thirty to forty-five minutes, depending on the shape of the dish. Evolution has never been able to work an improvement, except in form perhaps, on the earthen-ware vessel of the "caveman," when it comes to baking needs. The hard baked Mother Earth retains the heat steadily and is unequaledfor baking puddings, macaroni or souffles. Of a wide range •-"^ ~~"~^ ^ of sizes, priced from 30c to 70c. Sixteen England, France, Italy and Belgium import in peace time forty per cent of their food- stuffs. Now they must import sixty per cent DISHES IN WHICH MEAT PLAYS A PART Sausage and Hominy Rolls 2 cups chopped hominy j4 teaspoon salt 1 egg, beaten Pepper Shape the above mixture hke sausages, and roll in crumbs. Place them in a roasting or iron frying pan, alternating with six link sausages. While baking, turn once or twice in sausage fat. Bananas, cut once crosswise, may also be cooked in the pan. This makes an easy dinner or lunch. Corn Meal Mush with Pork 1 pound lean pork, part meat and part bone 1 cup corn meal 1 teaspoon salt ^2 teaspoonf ul powdered sage Water Cook the pork in water until the meat can be removed easily from the bone. Remove the meat, cool the broth, and remove the fat. Reduce the broth to about a quart, or add water enough to bring it up to this amount, and cook the corn meal in it. Add the meat, finely chopped, and the season- ings. Pack in granite bread tins. Cut into slices and fry. Beef may be used in the same way. This serves six people. The Casserole has had many com- petitors in its day — and its day began in our great-grandmothers' time — hut it long ago ceased to notice competition. Today by its aid the ^'poorer cuts of meat'' that we are urged loyally to use, come forth rich and succulent to our table. Of earthen-ware in various sizes, they are priced from 40c to $4.25. Seventeen The men of the Allied nations are fighting: they are not on the farms. The production of food, never suffi- cient for their needs, is therefore greatly reduced DESSERTS THAT EVEN WAR PERMITS Hominy Pudding 2 cups hominy, chopped fine ^ cup chopped dates or raisins J4 cup sugar ^2 cup milk 1 egg, beaten X teaspoon salt Mix the above ingredients and put in buttered custard cups. Put in a pan containing water, and bake in a moderate oven till set like a custard, or until a knife when inserted will be clean when removed. Steamed Barley Pudding 1 cup molasses 1 cup sour milk 1 egg 1 teaspoon soda }i cup corn meal 1 cup barley flour ^4 teaspoon salt 1 cup chopped raisins Beat egg, add molasses, milk and soda, dissolved in a little cold water. Sift corn meal and barley flour together and combine with first mixture. Add chopped raisins, and pour into well greased baking powder tins or pop- over cups. If the latter are used cover each cup with a well greased paper. Steam two hours. For candy, sauces and cereals, or as an improvised chafing dish, the Double Boiler fills mayiy needs. The ''Rabbit'' entrusted to it comes throv.gh its ordeal of constaitt beating a rich, creamy consistency, warranted not to "string." In enamel-ware and aluminum. The one pictured is of aluminum, two-quart size. Price $2.55. Eighteen // we will save one ounce of meal per person per day we can send our Allies and our own Army ivhat they will need DESSERTS THAT EVEN WAR PERMITS Indian Meal Pudding 1 quart scalded milk >3 cup corn meal 2 tablespoons butter 1 eu]) molasses 1 teaspoon salt ^ teaspoon cinnamon % teaspoon ginger 2 eggs 1 cup cold milk Pour scalded milk slowly on corn meal while stirring constanth', and cook in a double boiler twenty minutes, then add butter and molasses. Sift together salt and spices, add to first mixture; add eggs, beaten until thick and lemxon tinted. Turn into a buttered earthen pudding dish and pour cold milk over top. Bake in a slow oven one hour. Serve with hard sauce, top milk or sweetened cream. The pudding is delicious without sauce. Mock Macaroon Ice Cream 1 quart medium thick cream 1 tablespoon vanilla 1 cup browned bread crumbs j4 cup sugar 1 teaspoon almond ing flavor- Mix cream, sugar and flavorings. Chill and freeze; when it reaches a thick, mushy consistency open freezer and stir in the bread crumbs. Continue freezing to insure thorough mixing. Remove "dasher" and pack. Whoever has once tasted the joy — or the chocolate — of ^'home-made'' ice cream sees the confectioner' s motor stop at the next door neighbor's with- out a glance of ijiterest. Much has been done toward making the freezing process simple, and Freezers designed on the most improved methods may be had from $2.15 to $10. Nineteen Daily service in substitution can be done by all; the saving in waste by the majority, and the lessening of food consumed by the many DESSERTS THAT EVEN WAR PERMITS Queen of Puddings 2 cups stale, but not dried, bread crumbs 1 quart hot milk 1 cup sugar 4 egg yolks 2 tablespoons butter 1 teaspoon vanilla 4 tablespoons powdered sugar 4 egg whites Soak bread crumbs in hot milk; add butter. Beat egg yolks and sugar together, add vanilla and stir into crumbs and milk. Pour into a buttered dish and bake in a moderate oven forty-five minutes or until set. When the pudding is done spread a layer of jelly or jam over it and cover with meringue made of the beaten egg whites and powdered sugar. Place in a moderate oven and bake until the meringue is set and slightly browned. Carrot Custard 1 cup cooked carrots ]4 cup brown sugar 2 tablespoons cornstarch 1 egg 2 cups milk 1 teaspoon cinnamon 3^ teaspoon ginger }i teaspoon vanilla J/2 teaspoon salt J4 teaspoon cloves Mix mashed carrots with other ingredients and bake in a very slow oven. It is well to place all milk and egg dishes in a pan of hot water while baking. Fitting compactly conveniently about together when not in use and spreading when needed, a Nest of Bowls has untold uses, from mixing cake to holding the little left-overs that we are saving religiously these days. Bowls range in price from 8c to 95c each. The set of six shown vary in size from 4 inches to 9 inches. Price $1.25 the set. Twenty There can only he food enough if America provides it. America can only provide it hy personal service, sacrifice and co-operation THE SIMPLE CAKES OF THE DAY War Time Drop Cakes yi cup shortening (chicken fat) 1 cup sugar 1 egg, well beaten Grated rind 1 orange X cup strained orange juice \}4 cup pastry flour ^ cup corn flour }i teaspoon salt 4 teaspoons baking powder yi cup shredded citron or chopped nut meats H cup Cream shortening; add sugar gradually while stirring constantly. Add egg, beaten until thick and lemon tinted, grated rind and orange juice. Sift together flour, corn flour, salt and baking powder. Add citron or nut meats, then stir into first mixture. Mix well. Drop by teaspoonfuls one and one-half inches apart on a well greased baking sheet, and bake twelve to fifteen minutes on a hot oven. Hermits \4 cup fat cup sugar 1 2 tablespoons milk 2 cups barley flour 2 teaspoons baking powder y2, cup chopped raisins }i cup chopped nuts }i teaspoon cinnamon }i teaspoon cloves Combine the ingredients as for cake, add enough barley flour to make a dough stiff enough to be rolled. Roll thin, shape with small cooky cutter and bake on tin sheet. For mixing our war-time cakes and puddings a Cake Mixer beats the batter to a velvety consistency with only a simple twist of the wrist for help. They are made from stamped steel, heavily tin plated, and priced from $2.50 to $3.50, according to size. The one illustrated is priced at $2.50. Twenty-one Daily service in 20,000,000 kitchens, multiplied by 100,000,000 individuals, will save that total quantity necessary THE SIMPLE CAKES OF THE DAY Crumb Cake 2 cups flour 1 cup brown sugar >2 cup fat Rub these ingredients together until well mixed these crumbs; to balance add: i teaspoon salt (if fat is unsalted, otherwise j4 teaspoon) Take out a cup of 1 teaspoon cinnamon 3 teaspoons baking powder K teaspoon cloves K cup licjuid 1 tablespoon cocoa }i teaspoon vanilla yi cup of figs, dates, nuts or raisins may be added. Beat hard two minutes, turn into greased and floured pan. Over the top spread the reserved crumbs, pressing gently into cake dough. Fruit Cake >2 cup fat 1 cup sugar 1 cup sour milk 3 tablespoons molasses % cup citron 1 cup chopped raisins Combine as for other fruit cake. ^2 teaspoon soda 2>^ cups barley flour 2 teaspoons baking powder }4 teaspoon each of cloves, cinnamon and allspice Butter Churns have come into their oivn. Clamped securely to the edge of the kitchen table, enough butter for the meal, the day or the week is quickly and easily made from ^'left-overs'' of cream. They range in size from one quart to one gallon, from $2.50 to $4 each. Twcnly-Lwo PREACH THE "GOSPEL OF THE CLEAN PLATE Patriotism and food! Winning a world war by eating corn and chicken instead of ivheat and beef! CANDY WHERE HONEY AND SYRUP MEET War Time Candy 1 small boiled potato 1 small piece butter % pound walnuts 1 pound maple sugar (shave fine) Mash potato and butter fine. Work in sugar and potato to desired consistence. Then add nut meats, chopped fine. Shape in any desired form. May also be coated with chocolate, melted and dipped. Peanut Butter Fudge Two licaping tablespoonfuls peanut butter. Three tablespoonfuls hot water. One tablespoonful vinegar, six tablespoonfuls honey, butter size of a walnut, half teaspoon vanilla extract. Mix peanut butter and hot water thoroughly before putting on stove. Then add vinegar and honey. Do not have fire too hot. Stir occasionally, keeping mixture from side of sauce pan. Try in water, as for any fudge, and when it begins to form a ball, add butter and extract. Remove from fire and beat for five minutes or more. Then pour into greased pans, and when cool cut into squares. The individual who has endeavored, to accomplish the gentle art of ^SS poaching and met her Waterloo three eggs out of four, will appreciate an Aluminum Poacher that holds the wary eggs securely in shallow cups while the steam from the water pan underneath poaches them to a ?tice white consistency. Price $3.00. Twenly-lhree ''Lest We Forget": Every flag that flies opposite the German flag is flying in our defense. We must help maintain CANDY WHERE HONEY AND SYRUP MEET 2 cups maple syrup 1 cup honey Sugarless Candy 1 tablespoon butter White of one egg }4 cup cocoanut Mix syrup, honey and butter together and boil twenty minutes. Beat the white of egg stiff, add cocoanut, then syrup, and beat until it thickens. Put in greased pan and cut in squares. Honey Candy 1 quart strained honey 1 teaspoon corn syrup 1 tablespoon vinegar 1 teaspoon baking soda >2 teaspoon rose flavoring 1 ounce butter Boil the ingredients together (except the flavoring and the soda) until it will form a ball when tried in cold water. Stir in the flavoring and soda and then pour into greased tins. Cut into squares when cold. // is said to the credit of Preserving Kettles that they do not conflne their activities to preserving, but lend their assistance in the concoction of chowders, soups and mush with equal impartiality. They are of white, grey or blue enamel-ware and aluminum. The one illustrated is of alumi- num, 8-quart size. Price $2.20. Twenty-four All prices subject to change without notice. OUR WAR SERVICE BUREAU For those who wait at home the War Service Bureau is a veritable "First Aid." J^EEPING in touch with the various depart- ments of the Army, Navy, Council of National Defense and Red Cross, the War Service Bureau is able to give advice to those who wish to offer civilian service to their country. It is also prepared to — Direct inquirers to points of information bearing on Army and Navy service, or on the auxiliary services of the Red Cross and the Council of National Defense. Give directions for the despatch of gifts, letters or parcels to soldiers and sailors in camp, at home or abroad. Give information on Red Cross work and workers, and as to what women are doing in social service. Show an up-to-date map of the European battle fronts, maps of training camps, and items and pictures of interest. Have on hand Government propaganda pam- phlets and other interesting material, such as Itahan Relief and Fatherless Children of France, booklets and subscription cards. Also The War Service Bureau is a permanent registration booth for the State Council of Defense registration of women for war service and here the Food Pledge Cards of the Food . Administration may be signed. Third Floor Waiting Room LIBRARY OF CONGRESS 014 357 256 Of