 |
The rice should be boiled in a large quantity of boiling water, in order to insure a dry rice. At least eight or ten times as much water as rice should be used.
Eggless Rye Muffins (8)
Rye flour, 2 cups Baking powder, 4 teaspoons Salt, 1/2 teaspoon Sugar, 4 teaspoons Milk, 1 cup Melted butter or other fat, 1 tablespoon
Mix and sift the dry ingredients; add the milk and melted fat. Mix quickly, do not beat. Bake in greased muffin pans 20 minutes in a hot oven.
Rye Corn Meal Muffins (9)
Corn meal, 1/2 cup Rye flour, 1 cup Baking powder, 3 teaspoons Sugar, 2 tablespoons Melted butter, 1 tablespoon Salt, 1 teaspoon Milk, 1/4 cup Egg, 1
Mix and sift dry ingredients, beat egg, add to it milk and molasses, then stir liquid mixture into dry ingredients. Do not beat. Place in well-greased muffin tins and bake in moderate oven 25 to 30 minutes.
Rye Rolls (9)
Milk, 1 cup Water, 1 cup Fat, 3 tablespoons Sugar, 2 teaspoons Salt, 2 teaspoons Yeast cakes, 2 Water, 6 tablespoons Rye flour, 4 cups White flour, 4 cups
Scald the milk with the salt, sugar, and fat. Soften the yeast in the six tablespoonfuls of water.
Cool the milk by adding the rest of the water cold, stir in the yeast and flour, and knead. Let rise until double in bulk. Knead again and shape into rolls. Let rise until very light and bake.
CAKE AND COOKIES
Apple Sauce Cake (4)
Sugar, 1 cup Butter, 2 tablespoons Apple sauce, 1 cup Flour, 2 cups Raisins, 2/3 cup Soda, 1 teaspoon Cinnamon, 1/2 teaspoon Cloves, 1/2 teaspoon Salt, 1/4 teaspoon Nutmeg, 1/4 teaspoon
Sift together the soda, spices, salt, and flour. Cream the butter, add sugar, apple sauce, dry ingredients, and seeded raisins. Bake in a moderate oven.
Buckwheat Cookies (8)
Butterine, 1/2 cup Sugar, 1 cup Eggs, 2 Clove, 1/2 teaspoon Buckwheat, 1 3/4 cups Salt, 1/4 teaspoon Cinnamon, 1/2 teaspoon
Beat the eggs, add the sugar and melted butter, and beat until thoroughly mixed. Sift the buckwheat, spices, and salt together and add very slowly. Mix well; roll on a floured board one-eighth to one-sixteenth inch thick. Cut the cookies and bake on a greased baking sheet in a moderate oven about 10 minutes.
Honey Bran Cookies (5)
Bran, 3 cups Sugar, 1/2 cup Soda, 1/4 to 1/2 teaspoon Cinnamon, 1/4 teaspoon Ginger, 1/4 teaspoon Honey, 1/2 cup Milk, 1/2 cup Melted butter, 1/2 cup
Soft Honey Cake (5)
Butter, 1/2 cup Honey, 1 cup Egg, 1 Sour milk, 1/2 cup Soda, 1 teaspoon Cinnamon, 1/2 teaspoon Ginger, 1/2 teaspoon Flour, 4 cups
Rub the butter and honey together; add the egg well beaten, then the sour milk and the flour sifted with the soda and spices. Bake in a shallow pan.
Molasses Cakes (4)
Sugar, 1/2 cup Fat, 1/2 cup Molasses, 1 cup Ginger, 1 teaspoon Cinnamon, 1/2 teaspoon Egg, 1 Flour, 2 1/2 cups Soda, 2 teaspoons Hot water, 1 cup Salt, 1/2 teaspoon
Sift together the salt, sugar, flour, soda, and spices. Melt butter in hot water, add molasses, egg well beaten, and dry ingredients. Mix well. Bake in small cup cake tins in a moderate oven for about 25 minutes.
Molasses Cookies (11)
Flour, 2-3/4 cups Salt, 1 teaspoon Soda, 1 teaspoon Ginger, 1 tablespoon Molasses, 1 cup Hot water, 1 tablespoon Hardened vegetable fat, 1/4 cup
Sift together the flour, salt, soda, and ginger. Melt fat; add hot water and molasses; stir this liquid gradually into the dry ingredients. Chill. Roll on floured board to one-eighth inch thickness. Cut. Bake about 10 minutes in a moderate oven (360-380 deg. F.).
Nut Molasses Bars (9)
Oleomargarine, 1/4 cup Hardened vegetable fat, 1/4 cup Boiling water, 1/4 cup Brown sugar, 1/2 cup Molasses, 1/2 cup Soda, 1 teaspoon Flour, 3-2/3 cups Ginger, 1/3 teaspoon Cloves, 1/8 teaspoon Salt, 1 teaspoon Cocoanut, 1/2 cup English walnuts, 1/2 cup
Pour boiling water over fat; add sugar and molasses; add flour, soda, spices, and salt sifted together. Chill. Roll one-eighth inch thick. Cut in strips about three and a half by one inch. Sprinkle with cocoanut and English walnuts cut in small pieces.
Bake about 10 minutes in a moderate oven.
Oatmeal Cookies (4)
Egg, 1 Sugar, 1/4 cup Milk, 1/2 cup Water, 1/4 cup Flour, 2 cups Fine oatmeal, 1/2 cup Baking powder, 2 teaspoons Salt, 1 teaspoon Raisins, 1 cup Melted fat, 5 tablespoons
Sift together the flour, baking powder, and salt. Add the oatmeal. Beat the egg add sugar, water, and milk, dry ingredients mixed together, raisins, and melted fat. Drop from spoon on greased baking sheet and bake in moderate oven.
Oatmeal Macaroons (12)
Fat, 1 tablespoon Corn syrup, 3/8 cup Sugar, 2 tablespoons Egg, 1 Almond extract if desired, 2 teaspoons Oatmeal, 1 1/2 cups Salt, 1/4 teaspoon Baking powder, 1/2 teaspoon Flour, 1-1/2 tablespoons
Combine the melted fat and sugar and syrup, add the beaten egg and stir in the other ingredients. Drop from a teaspoon on greased baking sheets or pans and bake in a moderate oven about 15 minutes.
Potato Drop Cookies (13)
Hot mashed potatoes, 1-1/2 cups Sugar, 1-1/4 cups Beef or mutton fat, 1 cup Flour, 1-3/4 cups Baking powder, 2 teaspoons Cinnamon, 1 teaspoon Cloves, 1/2 teaspoon Nutmeg, 1/2 teaspoon Raisins, chopped, 1/2 cup Nuts, chopped, 1/4 cup
Combine the ingredients in the order given and drop the mixture by spoonfuls on a slightly greased tin. Bake the cookies in a moderate oven.
Spice Cake (9)
Hardened vegetable fat, 3-1/2 tablespoons Sugar, 1/4 cup Egg, 1 Corn syrup, 1/4 cup Milk, 1/4 cup Flour, 1 cup (plus 1-1/2 tablespoons) Baking powder, 1-1/4 teaspoons Chopped citron, 2 tablespoons Raisins, cut in half, 1/2 cup Cinnamon, 3/4 teaspoon Clove, 1/4 teaspoon Nutmeg, 1/8 teaspoon
Cream fat; add sugar gradually, syrup, egg well beaten; mix and sift dry ingredients; add alternately with milk to first mixture. Add raisins (which have been rolled in a little of the flour), mixing them through the cake thoroughly.
Bake about 30 minutes in a moderate oven (about 380 deg. F.).
JAMS AND SANDWICH FILLINGS
Banana and Nut Paste for Sandwiches (11)
Banana, 1 Shelled peanuts, 1/4 cup
Mix the banana with the shelled peanuts, which have been crushed. Salt to taste. Use as a filling for sandwiches.
Carrot Marmalade (3)
Carrots, 3 pounds Sugar, 3 pounds Lemon, 1 (juice and grated rind) Oranges, 2 (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 (3)
Cranberries, 1 quart Dates, stoned, 1 pound Water, 1 pint Brown sugar, 2 cups
Simmer together for 20 minutes cranberries, dates, and water; put through a sieve; add sugar and cook 15 minutes longer.
Dried Apricot Conserve (11)
Dried apricots, 1/2 pound (1-2/3 cups) Cold water, 2 cups Raisins, 1 cup Juice of 1 lemon Whole orange, 1 Nuts, 1/2 cup Corn syrup (light), 1 cup
Soak apricots over night in cold water. When soaked add raisins, lemon juice, orange sliced very thin, with slices cut in small pieces, and corn syrup. Bring to boiling point and simmer for about one and one-quarter hours. Add nuts 15 minutes before taking from fire.
Fruit and Peanut Butter (for Sandwiches) (11)
Dates, 1/4 cup Figs, 1/4 cup Peanut butter, 1/2 cup Salt, 1/2 teaspoon Lemon juice, 1-1/2 tablespoons Raisins, 1/4 cup Corn syrup (light), 2 tablespoons
Wash figs, raisins, and dates, and put through food chopper. Add salt, peanut butter, lemon juice, and corn syrup, and mix well.
Plum Conserve (without sugar) (11)
Pitted plums, 1 pound (2 dozen plums) Raisins, 1/3 pound Cold water, 1/2 cup Walnuts, 1/8 pound (1/4 cup) Oranges, 2 Corn syrup, 1/3 cup
Wash and cut plums in pieces: add chopped raisins, orange pulp and peel, cut very fine; corn syrup and water; boil until it is of the consistency of marmalade (about one and one-half hours of slow cooking). Add walnuts five minutes before removing from fire.
SUBSTANTIAL HOT DISHES
Baked Barley (4)
Barley, 1/2 cup Boiling water, 3 cups Salt, 1/2 teaspoon Left over gravy, 3/4 cup
Soak barley over night. Drain. Cook in boiling salted water until tender. Drain. Add left over gravy and bake for 20 minutes in a moderate oven. If one has a meat bone, or left over bits of meat, these may be boiled with the barley to give it flavor.
Beef and Bean Stew (6)
Beef, lower round, 1 pound Red kidney beans, 1 cup Onion, 1 Canned tomatoes, 1 cup, or 2 or 3 fresh tomatoes Salt pork, 2 ounces
Wash the beans and soak them over night. Cut the pork into small pieces and try out the fat. Cut the beef into small pieces and brown it in the pork fat, then add the vegetables with water enough to cover. Cook just below the boiling point for about three hours.
Cheese Fondue (2)
Milk (hot), 1-1/3 cups Bread crumbs, 1-1/3 cups Butter, 1 tablespoon Eggs, 4 Cheese, 1/3 pound (1-1/3 cups grated or 1 cup cut in pieces) Salt, 1/2 teaspoon
Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a buttered dish and cook 30 minutes in a moderate oven. Serve at once.
Corned Beef Hash with Vegetables (4)
Corned beef (cold, left over), 1-1/2 cups Dice potatoes (cooked), 2-1/4 cups Turnips (cooked), 1 cup Onion, chopped fine, 1 small Carrots (cooked), 1/2 cup Water, 3/4 cup Fat, 3 tablespoons
Cut the meat into small pieces. Add cooked vegetables cut into small cubes, onion and water. Put fat into hot frying pan, add hash and cook for about 20 minutes, allowing the hash to brown. Other left over meat may be added to corned beef, or used instead of corned beef.
Corn Meal Scrapple (3)
Shin of beef, 2 pounds Salt, 1 teaspoon Onion, 1 medium Pepper, 1/8 teaspoon Cold water, 2 quarts Corn meal, 1 cup
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 corn meal and salt and cook one hour. Turn into a mold, cool, cut in slices, and fry in pork fat until brown. Serve with or without gravy.
Corn Chowder (4)
Corn, 1/4 can Salt pork, 1-1/2 inch cube Potato cut in slices, 1 medium Milk, 2 cups Boiling water, 1-1/2 cups Butter, 2 tablespoons Sliced onion, 1/8 Sugar, 1/4 teaspoon Salt and pepper
Cut the pork into small pieces and try it out. Add the onion and cook for about five minutes. Strain the fat into a stew pan. Cook the potatoes for about five minutes in boiling salted water. Drain, and add the potatoes to the fat. Add the boiling water and cook until the potatoes are soft. Then add corn and milk and heat to the boiling point. Add the salt, pepper, sugar, and butter. Serve immediately after adding butter.
Cottage Cheese and Nut Loaf (12)
Cottage cheese, 1 cup Nut meats (use those locally grown), 1 cup Stale bread crumbs, 1 cup Juice of 1/2 lemon Salt, 1 teaspoon Pepper, 1/4 teaspoon Chopped onion, 2 tablespoons Oleomargarine, meat drippings or vegetable oils, 1 tablespoon
Mix the cheese, ground nuts, crumbs, lemon juice, salt, and pepper. Cook the onion in the fat and a little water until tender. Add to the first mixture the onion and sufficient water or meat stock to moisten. Mix well, pour into a baking dish, and brown in the oven.
Dried Fish Chowder (7)
Salt fish, 1/2 pound Potatoes, cut in small pieces, 4 cups Salt pork, 2 ounces Small onion, chopped, 1 Skim milk, 4 cups Crackers, 4 ounces
Salt codfish, smoked halibut, or other dried fish may be used in this chowder. Pick over and shred the fish, holding it under lukewarm water. Let it soak while the other ingredients of the dish are being prepared. Cut the pork into small pieces and fry it with the onion until both are a delicate brown; add the potatoes, cover with water, and cook until the potatoes are soft. Add the milk and fish and reheat. Salt, if necessary. It is well to allow the crackers to soak in the milk while the potatoes are being cooked, then remove them, and finally add to the chowder just before serving.
Gevech (Roumanian Recipe) (9)
Shredded cabbage, 1-1/4 cups Chopped onion, 1/4 cup Rice, 1/4 cup Diced potatoes, 3/4 cup 1/2 green pepper cut into strips Fish, 3/4 pound Canned tomato, 3/4 cup Water, 3 tablespoons Salt, 3/4 teaspoon Paprika, 1/4 teaspoon Pepper, 1/8 teaspoon
Parboil cabbage, onion, rice, potatoes, and green pepper together in salted water for 20 minutes. Drain. Clean fish, cut into small pieces, and mix with parboiled vegetables, canned tomatoes, water, and seasonings. Bake in a moderate oven for about 40 minutes. Baste occasionally while cooking. Serve with a garnish of sliced lemon.
Kidney Bean Stew (3)
Kidney beans, 1 cup Onion, 1 small Rice, 2 tablespoons Canned tomatoes, 2 cups Fat or drippings, 2 tablespoons Flour, 2 tablespoons 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. Add onion, rice and tomatoes and cook slowly until beans are soft. If too thick, add water. Mix flour and fat, and use to thicken stew.
Baked Oatmeal with Cheese (9)
Cooked oatmeal, 4 cups Grated cheese, 1 cup Salt and pepper Soft bread crumbs, 1/4 cup Fat, 1 teaspoon
Put into an oiled baking dish a layer of left over oatmeal, then a sprinkling of grated cheese, pepper and salt, another layer of oatmeal, then cheese and seasonings; continue until the dish is full. Melt the fat and mix with this the bread crumbs. Sprinkle over the top of the dish. Bake in a moderate oven until the crumbs are golden brown.
Green Pea Loaf with White Sauce (9)
Dried green peas, 1 cup Cold water, 4 cups Boiling water, 2 quarts Soft, stale bread crumbs, 1-1/2 cups Milk, 1-1/2 cups Salt, 1 teaspoon Pepper, 1/8 teaspoon Paprika, 1/2 teaspoon Grated onion, 1/2 teaspoon Egg, 1 Fat, 3 tablespoons
Soak peas in cold water over night. Cook in boiling water until soft. Rub through a sieve. To one cup of this pea pulp add bread crumbs, milk, seasoning, egg (slightly beaten), and melted fat. Turn mixture into a small, oiled bread pan. Set pan into a second pan, containing water. Bake mixture 40 minutes or until firm. Remove loaf from pan. Serve with white sauce. One-half cup of cheese may be added to one and one-half cups of the sauce.
Mock Sausage (8)
Lima beans, dried, 1/2 cup Bread crumbs, 1/3 cup Butter, 3 tablespoons Egg, 1 Pepper, few grains Salt, 1/4 teaspoon Sage, 1/2 to 3/4 teaspoon
Pick over and wash beans, cover with water, and let soak over night. Drain; cook in boiling salted water until tender, about one and one-half hours. Force through a strainer, add remaining ingredients. Shape into form of sausages, roll in crumbs, egg, and crumbs again. Saute in fat until brown. It requires about two-thirds cup crumbs and one-half egg for dipping sausage. May be garnished with fried apples.
Baked Soy or Togo Beans (6)
Soy beans, known in the retail market as togo beans, resemble navy beans in some ways. They contain, however, a considerable amount of fat. For this reason neither pork nor other fat is used in cooking them unless it is wanted for flavor. They are considerably richer in protein also.
Wash and pick over one quart of soy beans. Cover with boiling water, boil for 10 minutes, and soak over night in the same water. In the morning pour off and save the water. Pour cold water over the beans and rub them between the hands to remove the skins, which will float off in the water. Removing the skins in this way takes only two or three minutes and greatly improves the quality of the dish. If a few skins are left on, they will do no harm, unless the dish is being prepared for a person of poor digestion. Drain the beans, pour over them the water in which they were soaked, and cook until tender at a temperature just below the boiling point. Pour off the water, put the beans into a bean pot, cover with cold water, add one and one-half tablespoonfuls of salt, and bake four or five hours in a covered dish. Remove the cover and bake one hour more.
Peanut Loaf (10)
Chopped peanuts, 1 cup Bread crumbs, 2 cups Egg, 1 Milk, 1 cup Salt, 1-1/2 teaspoons Paprika, 1/4 teaspoon Melted fat, 1 tablespoon
Mix dry ingredients, add beaten egg and milk. Put into a greased pan, pour the melted fat on top, bake. Turn on a hot platter and serve with sauce.
Sauce for Loaf
Hot water, 1 cup Beef cube, 1 Juice 1 lemon Fat, 2 tablespoons Flour, 2 tablespoons Salt, 1/2 teaspoon Paprika, 1/8 teaspoon Few grains nutmeg
Melt fat, add flour with seasoning, add hot water in which beef cube has been dissolved. Just before serving add lemon juice.
This nut loaf with its accompanying sauce is a highly nutritious dish and is excellent for lunch or supper. Serve no meat or potatoes with it.
Peanut Butter Bean Loaf (10)
Peanut butter, 1/2 cup Cooked beans, 1 cup Soft bread crumbs (toasted), 1 cup Milk, 1 cup Salt, 1 teaspoon Pepper, 1/2 teaspoon
The beans should be soaked over night and cooked in fresh water until tender. Press through a sieve, add other ingredients, mix well. Shape into a loaf, place in pan, and bake about two hours, basting with melted fat and hot water.
Peanut Butter Cream Soup (10)
Milk, 1 quart Onion (grated), 1 small Flour, 1 tablespoon Melted fat, 1 tablespoon Peanut butter, 1 cup Bay leaf, 1 Celery (chopped) 3 stalks Celery salt, 1 saltspoon Salt, 1/2 teaspoon A little white pepper Dash of paprika
Heat milk in a double boiler, add peanut butter, onion, bay leaf, chopped celery, and other seasoning. While the milk is heating, melt fat in a separate sauce pan, stirring in flour as for cream sauce. When smooth add the hot milk, after straining through a sieve. Serve at once with croutons or tiny squares of bread browned till crisp.
Peanut Fondue (8)
Peanuts, shelled, 1 cup Bread crumbs (soft), 1 cup Milk, 1-2/3 cups Egg, 1 Salt, 1-1/2 teaspoons Cayenne
Grind peanuts in a meat grinder. Mix all ingredients except the white of the egg. Beat the egg white stiff and fold in. Turn into a buttered pudding dish and bake in a moderate oven 30 to 35 minutes.
Peanut Soup (10)
Blanched shelled peanuts, 2 cups Onion, 1/4 cup Celery, 1/4 cup Carrot, 1/4 cup Water, 2-1/2 cups Fat, 1/4 cup Flour, 2 tablespoons Salt, 1 teaspoon Paprika, 1/2 teaspoon Milk, 2 cups
Chop and crush the nuts until very fine; add the vegetables and water; simmer 20 minutes. Make a white sauce of the other ingredients, mix the two mixtures thoroughly and serve.
Potato Soup with Carrots (4)
Potatoes, 3 medium Water, 2 cups Flour, 4 tablespoons Soup greens Onion, 2 slices Sprigs of parsley Milk, 1-1/2 cups Carrot, 1 Fat, 1-1/2 tablespoons Salt and pepper Stalk of celery
Wash and pare potatoes. Cook in boiling salted water until they are soft. Rub through colander. Use water in which potatoes were cooked to make up the two cups of water for the soup. Cook carrot cut in cubes in boiling water until soft; drain. Scald milk with onion, celery, and parsley. Add milk and water to potatoes. Melt fat in sauce pan, add flour, and cook for three minutes. Slowly add soup, stirring constantly. Boil for one minute, season with salt and pepper. Add cubes of carrots and serve.
Salmon en Casserole (1)
Cook one cup of rice. When cold line baking dish. Take one can of salmon and flake. Beat two eggs, one-third cup of milk, one tablespoon of butter, pinch of salt, dash of paprika. Stir into the salmon lightly, cover lightly with rice. Steam one hour, serve with white sauce. (This may also be made with barley instead of rice.)
Scalloped Salmon (1)
Salmon, 1 can Egg, 1 Milk, 1 pint Flour, 2 rounding tablespoons Butter, 1-1/2 tablespoons
Put the milk on stove in double boiler, keeping out one-half cup. Mix butter and flour to a smooth paste, and add the egg well beaten, then the one-half cup of cold milk. Mix well and then stir into the milk, which should be scalding. Stir until smooth and thick like gravy. Season with salt and pepper and set aside to cool. Butter a baking dish and fill with alternate layers of flaked salmon and the cream dressing. The top layer should be of the dressing. Sprinkle with cracker crumbs and bake one-half hour in moderate oven.
Salmon Loaf (1)
Salmon, 1 small can Egg, 1 Cracker crumbs, 1 cup Sweet milk, 2 tablespoons Paprika Nutmeg Salt
Remove bones from salmon; break into small pieces, add well beaten egg, seasoning, and cracker crumbs; bake in a well buttered dish for 15 minutes; serve hot for lunch.
Tamale Pie (12)
Corn meal, 2 cups Salt, 2 1/2 teaspoons Boiling water, 6 cups Onion, 1 Fat, 1 tablespoon Hamburger steak, 1 pound Tomatoes, 2 cups Cayenne pepper, 1/2 teaspoon, or Chopped sweet pepper, 1 small Salt, 1 teaspoon
Make a mush by stirring the corn meal and one and one-half teaspoons salt into boiling water. Cook in a double boiler or over water for 45 minutes. Brown the onion in the fat, add the Hamburger steak, and stir until the red color disappears. Add the tomatoes, pepper, and salt. Grease a baking-dish, put in a layer of corn meal mush, add the seasoned meat, and cover with mush. Bake 30 minutes. Serves six.
Turkish Pilaf (3)
Washed rice, 1 cup Raw lean beef or lamb, 1 pound Salt, 1 teaspoon Boiling water, 2 cups Small onion or garlic, 2 cloves Tomatoes, 2 cups Olive oil or any fat, 2 tablespoons
Fry onion cut in small pieces or the 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.
Vegetable Stew
Beef, 1/2 pound Mutton, 1/2 pound Carrots, diced, 1/2 cup Potatoes, diced, 2 cups Tomatoes, canned, 3/4 cup Fat, 2 tablespoons Carrot, 1 whole Onion, sliced, 3 tablespoons Cabbage, chopped, 1 cup Flour, 1/4 cup Bay leaf, 1/2 leaf Cloves, 6 Peppercorns, 6 Parsley, chopped, 2 tablespoons Salt, 2 teaspoons Thyme, 1 sprig Water, 7 cups
Cut meat in small pieces, brown with onion in fat, add water, one carrot in which cloves have been imbedded, and other vegetables. Tie bay leaf, thyme, and peppercorns together in a piece of cheesecloth and cook with stew about two hours (till vegetables are done). Remove bag of seasonings, thicken stew with flour. Add more salt if needed.
PUDDINGS
Apricot Tapioca Pudding (4)
Apricots, 6 Sugar, 1/2 cup Pearl tapioca, 1 cup Salt, 1/2 teaspoon Boiling water, 3 cups
Cover the tapioca with cold water and soak for one hour. Drain off the cold water, add the boiling water and salt, and cook over water (in a double boiler if you have one) until the tapioca is transparent, and no hard center portion remains. This will require about 30 minutes. Place the apricots in a buttered baking dish. Add sugar to the tapioca, pour this over the apricots, add apricot juice, and bake in a moderate oven for about 20 minutes. Cool and serve. If dried apricots are to be used, they should be soaked over night or several hours in cold water sufficient to cover them. Cook in the water in which they have soaked until they are tender.
Cereal Pudding (8)
Left over cereal, 3-1/2 cups Apple sauce, 1/2 cup or Apple, 1 Sugar, 1 tablespoon Butter, 1 tablespoon Bread crumbs, 2 tablespoons
Put a layer of cereal in the bottom of a buttered baking dish, then a layer of apples or sauce, then sugar if the sauce has not been sweetened. Then put in another layer of cereal, cover with buttered crumbs. Bake 30 minutes if it has apple sauce in it, one hour if raw apples are used. Serve with cream.
Cereal Date Pudding (11)
Cereal (half corn meal and half farina), 3/4 cup Boiling water, 3 cups Salt, 3/4 teaspoon Chopped dates, 1 cup Oleomargarine, 1 tablespoon Corn syrup (light), 1/2 cup Egg, 1
Stir the cereal mixture gradually into the boiling water, to which the salt has been added. Cook directly over the flame for about five minutes, stirring constantly, and then cook over water for one and one-half hours. Add oleomargarine, syrup, egg, well beaten, and chopped dates. Turn into a greased baking dish and bake for about 30 minutes in a moderate oven (360-390 deg. F.).
Chocolate Bread Pudding (11)
Bread, broken in small pieces, 2 1/2 cups Corn syrup (dark), 1/2 cup Brown sugar, 1/4 cup Egg, 1 Salt, 1/4 teaspoon Chocolate, 2 squares Milk, 1 1/2 cups Hot water, 1 1/2 cups Vanilla, 3/4 teaspoon
Soak bread in milk; add syrup, brown sugar, egg, well beaten, and salt. Melt chocolate in water; add gradually to bread mixture. Add vanilla. Bake in custard cups, set in hot water, in a moderate oven.
Eggless Steamed Pudding (11)
Flour, 1 2/3 cups Soda, 1/2 teaspoon Salt, 1/4 teaspoon Cloves, 1/4 teaspoon Allspice, 1/4 teaspoon Nutmeg, 1/4 teaspoon Cinnamon, 1/2 teaspoon Hardened vegetable fat, 3 tablespoons Molasses, 1/2 cup Milk, 1/2 cup Raisins (seeded and cut in pieces), 1 cup
Sift together the flour, soda, salt, and spices; add the raisins. To milk add molasses and melted fat; add liquid mixture gradually to dry ingredients. Stir thoroughly. Turn into greased molds, filling them a little over half full; cover and steam for about two and one-half hours. Serve with pudding sauce or milk. (Baking powder cans are satisfactory molds for steamed puddings.)
Honey Pudding (5)
Honey, 1/2 cup Bread crumbs, 6 ounces Milk, 1/2 cup Rind of half a lemon Ginger, 1/2 teaspoon Eggs, 2 Butter, 2 tablespoons
Mix the honey and the bread crumbs and add the milk, seasonings, and yolks of the eggs. Beat the mixture thoroughly and then add the butter and the whites of the eggs well beaten. Steam for about two hours in a pudding mold which is not more than three-quarters full.
Indian Pudding (3)
Milk, 1 quart Molasses, 1/2 cup Corn meal, 1/3 cup Ginger, 2 teaspoons Salt, 1 teaspoon Cold milk, 1 cup
Pour milk, scalded, over meal, and cook 20 minutes; add salt, ginger, and molasses. Cook slowly in a buttered baking dish two hours. When half done, add the cold milk and finish cooking.
Baked Indian and Apple Pudding (8)
Corn meal, 1/4 cup Milk, 2 cups Salt, 1/2 teaspoon Ginger, 1/2 teaspoon Molasses, 1/4 cup Apple, 1
Sift corn meal slowly into the scalded milk, stirring constantly. Cook in double boiler 30 minutes, stirring occasionally. Add salt, ginger, and molasses. Put into greased baking dish and bake one hour in a slow oven, stirring occasionally. Slice apple and stir into pudding. Bake until apple is tender.
Prune Brown Betty (11)
Cooked prunes, stoned and cut into halves, 2-1/2 cups Bread crumbs (dry), 1/2 cup Corn syrup (dark), 1/4 cup Lemon juice, 3 tablespoons Grated rind of 1/4 lemon Cinnamon, 1/4 teaspoon Salt, 1/2 teaspoon Oleomargarine, 1 tablespoon Prune juice, 1/2 cup
Mix together heated prune juice, fat, salt, corn syrup, lemon juice, lemon rind, and cinnamon. Moisten bread crumbs with part of this mixture. Into a greased baking dish put alternate layers of bread crumbs and prunes, pouring part of liquid mixture over each layer of prunes. Bake in a moderate oven about 45 minutes.
Rice Pudding (11)
Rice, 1/4 cup Milk, 3/4 cup Corn syrup (light), 2 tablespoons Nutmeg, 1/4 teaspoon Raisins, 3/4 cup
Cook the rice in boiling salted water, until soft. Pour off water, add milk, syrup, nutmeg, and raisins. Bake in a moderate oven (370-380 deg. F.) for 40 minutes.
Spiced Pudding (11)
Browned crusts of bread, 1 cup Scalded milk, 2 cups Molasses, 1/2 cup Raisins, 1/2 cup Salt, 1/2 teaspoon Nutmeg, 1/4 teaspoon Cinnamon, 1/4 teaspoon Cloves, 1/4 teaspoon
Soak the crusts in the milk until soft. Add molasses, salt, spices, and raisins. Bake in a moderate oven (360-380 deg. F.), stirring occasionally at first. Serve with milk or cream.
* * * * *
The following pages contain advertisements of books by the same author or on kindred subjects.
FEEDING THE FAMILY
BY MARY SWARTZ ROSE
Illustrated, $2.10
This is a clear and concise account in simple every-day terms of the ways in which modern knowledge of the science of nutrition may be applied in ordinary life. The food needs of the different members of the typical family group—men, women, infants, children of various ages—are discussed in separate chapters, and many concrete illustrations in the form of food plans and dietaries are included. The problems of the housewife in trying to reconcile the needs of different ages and tastes at the same table are also taken up, as are the cost of food and the construction of menus. A final chapter deals with feeding the sick.
"The volume is so simply and entertainingly written that it cannot but be enjoyed by anyone interested in the planning or preparation of household meals, and it would be difficult to imagine a more helpful book to put into the hands of a reader desiring information along such lines."—Trained Nurse.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
* * * * *
A LABORATORY HAND-BOOK FOR DIETETICS
BY MARY SWARTZ ROSE, PH.D.
Assistant Professor, Department of Nutrition, Teachers College, Columbia University
Cloth, 8vo, $1.10
Investigations into the quantitative requirements of the human body have progressed so far as to make dietetics to a certain extent an exact science, and to emphasize the importance of a quantitative study of food materials. This little book explains the problems involved in the calculation of food values and food requirements, and the construction of dietaries, and furnishes reference tables which will minimize the labor involved in such work without limiting dietary study to a few food materials.
Only brief statements of the conditions affecting food requirements have been made, the reader being referred to general textbooks on the subject of nutrition for fuller information, but such data have been included as seem most useful in determining the amount of food for any normal individual under varying conditions of age and activity.
TABLE OF CONTENTS
PART I
FOOD VALUES AND FOOD REQUIREMENTS
THE COMPOSITION OF FOOD MATERIALS.
THE FUNCTIONS OF FOOD. Food as a Source of Energy. Food as Building Material. Food in the Regulation of Body Processes.
FOOD REQUIREMENT. The Energy Requirement of Normal Adults. The Energy Requirement of Children. The Energy Requirement of the Aged. The Protein Requirement. The Fat and Carbohydrate Requirement. The Ash Requirement.
PART II
PROBLEMS IN DIETARY CALCULATIONS Studies in Weight, Measure, and Cost of Some Common Food Materials. Relation between Percentage Composition and Weight. Calculation of the Fuel Value of a Single Food Material. Calculation of the Weight of a Standard or 100-Calorie Portion. Food Value of a Combination of Food Materials. Distribution of Foodstuffs in a Standard Portion of a Single Food Material. Calculation of a Standard Portion of a Combination of Food Materials. Analysis of a Recipe. Modification of Cow's Milk to a Required Formula. Calculation of the Percentage Composition of a Food Mixture. The Calculation of a Complete Dietary. Scoring of the Dietary.
REFERENCE TABLES Refuse in Food Materials. Conversion Tables—Grams to Ounces. Conversion Tables—Ounces to Grams. Conversion Tables—Pounds to Grams. Food Values in Terms of Standard Units of Weight. Ash Constituents in Percentages of the Edible Portion. Ash Constituents in Standard or 100-Calorie Portions.
APPENDIX The Equipment of a Dietetics Laboratory.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
* * * * *
THE FOOD PROBLEM
BY VERNON KELLOGG AND ALONZO E. TAYLOR. $1.25
"Food is always more or less of a problem in every phase of its production, handling and consumption. It is a problem with every farmer, every transporter and seller, every householder. It is a problem with every town, state and nation. And now very conspicuously, it is a problem with three great groups, namely the Allies, The Central Empires and The Neutrals; in a word it is a great international problem."
These sentences from the introduction indicate the scope of The Food Problem by Vernon Kellogg and Alonzo E. Taylor.
Both authors are members of the United States Food Administration. Dr. Kellogg is also connected with the Commission for relief in Belgium and professor in Stanford University. Mr. Taylor is a member of the Exports Administrative Board and professor in the University of Pennsylvania. The preface is by Herbert Hoover, United States Food Administrator and Chairman for the Commission of Relief in Belgium.
The food problem of today, of our nation, therefore, has as its most conspicuous phase an international character. Some of the questions which the book considers are:
What is the Problem in detail?
What are the general conditions of its solution?
What are the immediate and particulars which concern us, and are within our power to affect?
And finally, what are we actually doing to meet our problem?
TABLE OF CONTENTS
Introduction: The International Problem.
Part I. The Problem and the Solution.
Chapter I. The Food Situation of the Western Allies and the United States. II. Food Administration. III. How England, France and Italy are Controlling and Saving Food. IV. Food Control in Germany and Its Lessons.
Part II. The Technology of Food Use.
Chapter V. The Physiology of Nutrition. VI. The Sociology of Nutrition. VII. The Sociology of Nutrition (Continued). VIII. Grain and Alcohol.
Conclusion: Patriotism and Food.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
* * * * *
TWO TEXTBOOKS OF THE HOUSEHOLD ARTS
BY HELEN KINNE, Professor, AND ANNA M. COOLEY, Associate Professor of Household Arts Education, Teachers College, Columbia University
Cloth, 12mo, ill. $1.10
FOODS AND HOUSEHOLD MANAGEMENT
Treats specifically of foods, their production, sanitation, cost, nutritive value, preparation, and serving, these topics being closely interwoven with the practical aspects of household management; and they are followed by a study of the household budget and accounts, methods of buying, housewifery, and laundering. It includes about 160 carefully selected and tested recipes, together with a large number of cooking exercises of a more experimental nature designed to develop initiative and resourcefulness.
The book is new, practical, and economical. It is well illustrated and attractively bound.
SHELTER AND CLOTHING
This book takes up fully, but with careful balance, every phase of home-making: location, structure, plan, sanitation, heating, lighting, decorating, and furnishing. The second part is devoted to textiles, sewing, and dressmaking. Sewing, drafting, designing, fitting, and cutting are treated in considerable detail as is also the making of the personal budget for clothing.
The authors hold that harmony will be the keynote of the home in proportion as the makers of the home regard the plan, the sanitation, the decoration of the house itself, and as they exercise economy and wisdom in the provision of clothing.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
THE END |
|
