FRUIT LOAF

1/2 cup raisins 1/2 cup nuts 2 tablespoons honey, maple syrup or corn syrup 1/2 cup figs or dates

Put fruit and nuts through the food chopper, using the coarsest blade. Add enough syrup or honey to make a stiff loaf. Place in the refrigerator for one hour; slice and serve in place of candy, rolling each slice in cornstarch.

STUFFED FIGS

Cut a slit in the side of dried figs, take out some of the pulp with the tip of a teaspoon. Mix with one-quarter cup of the pulp and one-quarter cup of finely chopped crystalized ginger, a teaspoon of grated orange or lemon rind; and a tablespoon of lemon juice. Fill the figs with mixture, stuffing them so that they look plump.



SUGARLESS PRESERVES

QUINCE OR PEAR PRESERVES

1 lb. fruit 1 cup corn syrup 1/4 lb. ginger root or 2 oz. crystalized ginger

Steam or cook sliced and pared fruit in small amount of water until tender. Add ginger and corn syrup. Cook 20 minutes slowly. Lemon skins may be used instead of ginger root.

APPLE, QUINCE, PEACH, PEAR OR PLUM JAM

1 cup left-over cooked fruit or pulp from skins and core 3/4 cup corn syrup 2 tablespoons vinegar 1/2 teaspoon mixed ground spices, allspice, cloves and nutmeg

Cook slowly until thick.

PUMPKIN OR CARROT MARMALADE

Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup vegetables (pumpkin or carrot). Add 2 teaspoons spices and 1 cup corn syrup. Boil until of consistency of honey and place in sterilized jars or glasses.

GRAPE JUICE

5 lb. grapes 1 pint water 1 cup corn syrup

Cook grapes in water until soft. Mash; drain through jelly bag or wet cheesecloth. Add corn syrup. Boil 5 minutes. Put into sterilized bottles. If cork stoppers are used cover them with melted sealing wax.

SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES

1 cup corn syrup 2 oz. stick cinnamon 12 allspice berries 6 whole cloves 1/4 cup vinegar

Boil 5 minutes. Add any fruit and cook slowly 20 minutes or until fruit is clear and syrup thick. If hard fruits, such as pears, quinces, etc., are used, steam for 20 minutes before adding to syrup.

SYRUP FOR CANNED FRUIT

1 cup corn syrup 1 cup water

Bring to boiling point. Use same as sugar and water syrup.

SYRUP FOR PRESERVED FRUIT

2 cups crystal corn syrup For each three pounds of fruit 1/2 cup water

Use same as water and sugar syrup.

CRANBERRY JELLY

1 pint cranberries 1/2 cup water About 1 cup corn syrup

Cook cranberries in water very slowly until tender. Leave whole or press through colander. Measure amount of mixture and add equal amount of corn syrup. Cook slowly until mixture forms jelly when tested on cold plate. Turn into mold which has been rinsed in cold water.

APRICOT AND RAISIN MARMALADE

1 cup of apricots 1-1/2 cups cold water 1 cup corn syrup 1/2 cup chopped seeded raisins 1 teaspoon orange rind

Soak apricots and raisins in the water two hours. Cook slowly until very soft. Add other ingredients and cook slowly (about 30 minutes) until slightly thick. Place in sterile jars or glasses and seal.



SAVE FAT

REASONS WHY OUR GOVERNMENT ASKS US TO SAVE FAT, WITH PRACTICAL RECIPES FOR FAT CONSERVATION

With the world-wide decrease of animal production, animal fats are now growing so scarce that the world is being scoured for new sources of supply. Our Government has asked the housewife to conserve all the fats that come to her home and utilize them to the best advantage. To this end it is necessary to have some knowledge of the character of different fats and the purposes to which they are best adapted.

The word fat usually brings to one's mind an unappetizing chunk of meat fat which most persons cannot and will not eat, and fatty foods have been popularly supposed to be "bad for us" and "hard to digest." Fats are, however, an important food absolutely essential to complete nutrition, which repay us better for the labor of digestion than any other food. If they are indigestible, it is usually due to improper cooking or improper use; if they are expensive, it is merely because they are extravagantly handled. The chief function of fatty food is to repair and renew the fatty tissues, to yield energy and to maintain the body heat. The presence of fat in food promotes the flow of the pancreatic juice and bile, which help in the assimilation of other foods and assist the excretory functions of the intestine. These are badly performed if bile and other digestive fluids are not secreted in sufficient quantity. The absence of fat in the diet leads to a state of malnutrition, predisposing to tuberculosis, especially in children and young persons.

It is claimed that the most serious food shortage in Germany is fat; that the civilian population is dying in large numbers because of the lack of it, and that Von Hindenburg's men will lose out on the basis of fat, rather than on the basis of munitions or military organization. Worst of all is the effect of fat shortage on the children of the nation. Leaders of thought all over Europe assert that even if Germany wins, Germany has lost, because it has sapped the strength of its coming generation.

The term fat is used to designate all products of fatty composition and includes liquid fats such as oils, soft fats such as butter, and hard fats such as tallow. While all fats have practically the same energy-value, they differ widely from each other in their melting point, and the difference in digestibility seems to correspond to the difference in melting point. Butter burns at 240 degrees Fahrenheit, while vegetable oils can be heated as high as 600 degrees Fahrenheit, furnishing a very high temperature for cooking purposes before they begin to burn. The scorching of fat not only wastes the product, but renders it indigestible, even dangerous to some people, and for this reason butter should never be used for frying, as frying temperature is usually higher than 240 degrees. It is well to choose for cooking only those fats which have the highest heat-resisting qualities because they do not burn so easily.

Beginning with the lowest burning point, fats include genuine butter, substitute butters, lard and its substitutes, and end with tallow and vegetable oils. Of the latter, there is a varied selection from the expensive olive oil to the cheaper cottonseed, peanut, cocoanut and corn oils and their compounds and the hydrogenated oils.

The economy of fat, therefore, depends on the choice of the fat used for the various cooking processes as well as the conservation of all fatty residue, such as crackling, leftover frying fats and soup fat. For cooking processes, such as sauteing (pan frying), or deep fat frying, it is best to use the vegetable and nut oils. These are more plentiful, and hence cheaper than the animal fats; the latter, however, can be produced in the home from the fats of meats and leftover pan fats, which should not be overlooked as frying mediums. Butter and butter substitutes are best kept for table use and for flavoring. The hydrogenated oils, home-rendered fats, lard and beef and mutton suet can be used for shortening fats.

In the purchase of meats, the careful housewife should see that the butcher gives her all the fat she pays for, as all fats can be rendered very easily at home and can be used for cooking purposes. Butchers usually leave as large a proportion of fat as possible on all cuts of meat which, when paid for at meat prices, are quite an expensive item. All good clear fat should, therefore, be carefully trimmed from meats before cooking. Few people either like or find digestible greasy, fat meats, and the fat paid for at meat prices, which could have been rendered and used for cooking, is wasted when sent to table.

There are various methods of conserving fat. First, the economical use of table fats; second, the saving of cooking; and third, the proper use of all types of fat.

Economy in the use of table fats may best be secured by careful serving. One serving of butter is a little thing—there are about sixty-four of them in a pound. In many households the butter left on the plates probably would equal a serving or one-fourth of an ounce, daily, which is usually scraped into the garbage pail or washed off in the dishpan. But if everyone of our 20,000,000 households should waste one-fourth of an ounce of butter daily, it would mean 312,500 pounds a day, or 114,062,500 pounds a year. To make this butter would take 265,261,560 gallons of milk, or the product of over a half-million cows, an item in national economy which should not be overlooked.

When butter is used to flavor cooked vegetables, it is more economical to add it just before they are served rather than while they are cooking. The flavor thus imparted is more pronounced, and, moreover, if the butter is added before cooking, much of it will be lost in the water unless the latter is served with the vegetables. Butter substitutes, such as oleomargarine and nut margarine, should be more largely used for the table, especially for adults. Conserve butter for children, as animal fats contain vitamines necessary for growing tissues. Butter substitutes are as digestible and as nourishing as butter, and have a higher melting point. They keep better and cost less.

Oleomargarine, which has been in existence for fifty years, was first offered to the world in 1870 by a famous French chemist, Mege-Mouries, who was in search of a butter substitute cheap enough to supply the masses with the much-needed food element. He had noticed that the children of the poor families were afflicted with rickets and other diseases which could be remedied by the administration of the right amount of fat. He combined fresh suet and milk and called the product "oleomargarine." In the United States this product is now made of oleo oil or soft beef fat, neutral lard, cottonseed and other oils, churned with a small quantity of milk, and in the finer grades, cream is sometimes used. A certain proportion of butter is usually added, and the whole worked up with salt as in ordinary butter-making.

Owing to the fears of the butter-makers that oleomargarine would supplant their product in popular favor, legislation was enacted that restricted the manufacture of oleo and established a rigid system of governmental inspection, so that the product is now manufactured under the most sanitary conditions which furnishes a cleaner and more reliable product than natural butter.

Nut margarine is a compound of cocoa oil, which so closely resembles butter that only an expert can distinguish it from the natural product. Both these butter substitutes are used in large amounts by the best bakers, confectioners and biscuit manufacturers, and foolish prejudice against butter substitutes should not deter their use in the home.

A large saving in cooking fats can be made by the careful utilization of all fats that come into the home. Beef and mutton suet can be rendered and made available. Fats which have been saved after meals are cooked should be clarified—that is, freed from all objectionable odors, tastes or color—so as to be made available as shortening and frying fats.

The following recipes and suggestions make possible the use of all fats, and as fat shortage is one of the most serious of the world's food problems, it is essential that every housekeeper have a larger knowledge of the utilization and economy of this essential food.



TO RENDER FATS

TO RENDER FAT BY DIRECT METHOD

Run the fat through the household meat grinder or chop fine in the chopping bowl. Then heat in the double boiler until completely melted, finally straining through a rather thick cloth or two thicknesses of cheese cloth, wrung out in hot water. By this method there is no danger of scorching. Fats heated at a low temperature also keep better than those melted at higher temperature. After the fat is rendered, it should be slowly reheated to sterilize it and make sure it is free from moisture. The bits of tissue strained out, commonly known as cracklings, may be used for shortening purposes or may be added to cornmeal which is to be used as fried cornmeal mush.

TO RENDER FAT WITH MILK

To two pounds of fat (finely chopped if unrendered) add one-half pint of milk, preferably sour. Heat the mixture in a double boiler until thoroughly melted. Stir well and strain through a thick cloth or two thicknesses of cheese cloth wrung out in hot water. When cold the fat forms a hard, clean layer and any material adhering to the under side of the fat, may be scraped off. Sour milk being coagulated is preferable to sweet milk since the curd remains on the cloth through which the rendered mixture is strained and is thus more easily separated from the rendered fat which has acquired some of the milk flavor and butter fat.

TO RENDER FAT BY COLD WATER METHOD

Cut fat in small pieces. Cover with cold water. Heat slowly. Let cook until bubbling ceases. Press fat during heating so as to obtain all the oil possible. When boiling ceases strain through cheesecloth and let harden. If desired one-half teaspoon salt, one-eighth teaspoon pepper, 1 teaspoon onion and 1 teaspoon poultry seasoning may be added before straining.

TO RENDER STRONG FLAVORED FATS

To mutton, duck or goose fat add equal amount of beef suet or vegetable fat and render same as suet. This may then be used for shortening, or pan broiling for meat or fish dishes, and not have the characteristic taste of the stronger fats.

When rendering strong mutton, duck or goose fats if a small whole onion is added the strong flavor of the fat is reduced. Remove the onion before straining. It may be used in cooking.

TO CLARIFY FAT

Melt the fat in an equal volume of water and heat for a short time at a moderate temperature. Stir occasionally. Cool and remove the layer of fat which forms on the top, scraping off any bits of meat or other material which may adhere to the other side.

Fats which have formed on top of soups, of cooked meats (such as pot roast, stews), salt meats (such as corned beef, ham, etc.), or strong fats, such as from boiled mutton, poultry and game, may be clarified in this way and used alone or combined with other animal or vegetable fats in any savory dish.

CARE OF FAT AFTER BEING USED FOR COOKING

If fat is used for deep fat frying as croquettes, doughnuts, fritters, etc., while fat is still hot, add a few slices raw potato and allow it to stay in the fat until it is cool. Remove potato—strain fat, allow to harden and it is ready to use. The potato absorbs odors from fat.

HOW TO MAKE SAVORY FATS

FAT 1: To 1 pound of unrendered fat (chopped fine) add 1 slice of onion about one-half inch thick and two inches in diameter, 1 bay leaf, 1 teaspoonful salt, and about one-eighth teaspoonful of pepper. Render in a double boiler and strain.

FAT 2: To 1 pound unrendered fat (chopped fine) add 2 teaspoonfuls of thyme, 1 slice onion, about one-half inch thick and two inches in diameter, one teaspoonful salt and about one-eighth teaspoonful pepper. Render in a double boiler and strain.

FAT 3: To 1 pound unrendered fat (chopped fine) add 1 teaspoonful thyme, 1 teaspoonful marjoram, one-half teaspoonful rubbed sage, 1 teaspoonful salt, and about one-eighth teaspoonful pepper. Render in a double boiler and strain through fine cloth.

EXTENSION OF TABLE FATS

A. Butter or other fat may be extended to double its original bulk and reduce the cost of the fat 40 per cent. A patented churn, any homemade churn, mayonnaise mixer, or bowl and rotary beater may be used for the purpose. To any quantity of butter heated until slightly soft add equal quantity of milk, place in the churn, add one teaspoon salt for each one pound of butter used. Blend thoroughly in churn, mayonnaise mixer, or in bowl with rotary beater until of even consistency. Place in refrigerator to harden. Vegetable coloring, such as comes with margarine or may be purchased separately, may be added if a deeper yellow color is desired.

B.

1 lb. butter 1 quart milk (2 pint bottles preferred) 1 tablespoon granulated gelatine 1-1/2 teaspoons salt

Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let butter stand in warm place, until soft. Add gelatine mixture, milk and salt and beat with Dover beater until thoroughly mixed (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Do not put on ice.

C.

1 lb. butter 1 quart milk (2 pint bottles preferred) 1 tablespoon granulated gelatine 1-1/2 teaspoons salt 1 cup peanut butter

Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let butter stand in warm place, until soft. Add gelatine mixture, peanut butter, milk and salt and beat with rotary egg beater until thoroughly blended (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Put in cool place to harden but do not put on ice as the gelatine would cause the mixture to flake. It is preferable to make up this mixture enough for one day at a time only.

D. To 1 pound of butter or butter substitute add one cup peanut butter. Blend thoroughly with wooden spoon or butter paddle; this may be used in place of butter as a new and delightful variation.

E. To 1 pound softened butter add 1 pound softened butter substitute (oleomargarine, nut margarine, vegetable margarine) or hydrogenated fat. Blend thoroughly with butter paddle or wooden spoon and use as butter.



SUGGESTIONS FOR PASTRY

Whole wheat makes a more tasty crust than bread flour and all rye pastry has even better flavor than wheat flour pastry. Half wheat or rye and the other half cornmeal (white or yellow) makes an excellent pastry for meat or fish pie. If cornmeal is added, use this recipe:

CORNMEAL PASTRY FOR MEAT OR FISH

1/2 cup cornmeal 1/2 cup rye or wheat flour 2 tablespoons fat 1/3 cup cold or ice water 1 teaspoon baking powder

Sift dry ingredients. Cut in fat. Add water and roll out on well floured board.



PASTRY MADE WITH DRIPPING

Well made, digestible pastry should have a minimum of fat to make a crisp flaky crust. It should be crisp, not brittle; firm, not crumbly. Pastry may be made in large amounts, kept in refrigerator for several days and used as needed. Roll out only enough for one crust at a time as the less pastry is handled, the better.

PLAIN PASTRY

1 cup flour 1/3 cup fat 1/2 teaspoon salt About 1/4 cup cold or ice water

Mix flour and salt. Cut in fat and add just enough cold or ice water to make the mixture into a stiff dough. Roll out. This recipe makes one crust.

MEAT OR FISH PIE CRUST

2 cups flour 4 teaspoons baking powder 1/3 cup any kind of dripping 1 cup meat stock or milk 1 teaspoon salt

Sift dry ingredients. Cut in fat if solid, or add if liquid. Stir in meat stock or milk to make a soft dough. Place on top of meat or fish with gravy in greased baking dish and bake 30 to 40 minutes in moderately hot oven.



VARIOUS USES FOR LEFTOVER FATS

CREOLE RICE

2 tablespoons savory drippings 3 tablespoons flour 1 teaspoon salt 1/2 teaspoon cayenne 1-1/2 cups tomato juice and pulp 1 teaspoon onion juice 2 tablespoons chopped green pepper 1 tablespoon chopped olives 1 cup of rice 1 cup water

Wash rice and soak in water 30 minutes. Melt fat, add dry ingredients and gradually the tomatoes. Stir in rice and other ingredients, also the water in which rice was soaked. Cook slowly one-half hour or until rice is tender.

POTATOES ESPAGNOLE

2 cups pared and sliced potatoes 2 tablespoons bacon drippings 2 tablespoons minced onion 1/2 teaspoon salt 1/4 tablespoon cayenne 1-1/2 cups boiling water 1 tablespoon chopped green pepper or pimento

Melt drippings. Add onion and cook until slightly brown. Add other seasonings and water. Pour over potatoes. Let cook slowly in oven until potatoes are tender, about 30 minutes.

DUMPLINGS

2 cups flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons drippings 1 cup water, meat stock or milk

Sift dry ingredients. Cut in fat. Gradually add liquid to make a soft dough. Roll out, place on greased pan and steam 20 minutes, or drop into stew and cook covered 30 minutes. Serve at once.

POTATO SALAD

2 cups freshly cooked and diced potatoes 1/3 cup bacon drippings 1/2 teaspoon salt 2 tablespoons chopped peppers 2 tablespoons vinegar 1/8 teaspoon cayenne

Mix drippings, salt, pepper, vinegar and cayenne. Add to the potatoes and mix thoroughly. Chill and serve. Cold cooked potatoes may be used, but the flavor is better if mixed while potatoes are hot.

SOAP

1 can lye 6 lbs. fat (Fat for soap should be fat which is no longer useful for culinary purposes.) 1 quart cold water

To lye add water—using enamel or agate utensil. When cool add the fat which has been heated until liquid. Stir until of consistency of honey (about 20 minutes). Two tablespoons ammonia or two tablespoons borax may be added for a whiter soap. If stirred thoroughly this soap will float.



SAVE FOOD

REASONS WHY OUR GOVERNMENT ASKS US NOT TO WASTE FOOD, WITH PRACTICAL RECIPES ON THE USE OF LEFTOVERS

Elimination of food waste is to-day a patriotic service. It is also a most effective method of solving our food problem. This country, like all the powers at war, will undoubtedly be called upon to face increasing prices so long as the war continues, and waste in any form is not only needless squandering of the family income, but failure in devotion to a great cause.

Food waste is due to poor selection of raw materials, to careless storage and heedless preparation, to bad cooking, to injudicious serving, and to the overflowing garbage pail.

To select food in such a way as will eliminate waste and at the same time insure the best possible return for money spent, the housekeeper must purchase for nutriment rather than to please her own or the family palate.

When eggs are sixty and seventy cents a dozen their price is out of all proportion to their food value. Tomatoes at five or ten cents apiece in winter do not supply sufficient nutriment to warrant their cost, nor does capon at forty-five cents a pound nourish the body any better than the fricassee fowl at twenty-eight cents. In order to prevent such costly purchasing, a knowledge of food values is necessary. The simplest and easiest way to plan food values is to divide the common food materials into five main groups and see that each of these groups appear in each day's menu.

GROUP 1.—FOODS DEPENDED ON FOR MINERAL MATTERS, VEGETABLE ACIDS, AND BODY-REGULATING SUBSTANCES.

FRUITS

Apples, pears, etc., Berries, Melons, Oranges, lemons, all citrus fruits.

VEGETABLES

Salads, lettuce, celery, Potherbs or "greens" Tomatoes, squash, Green peas, green beans, Potatoes and root vegetables.

GROUP 2.—FOODS DEPENDED ON FOR PROTEIN.

Milk, skim milk, cheese, Eggs, Meat, Poultry, Fish, Dried peas, beans, cow-peas, Nuts.

GROUP 3.—FOODS DEPENDED ON FOR STARCH.

Cereals, grains, meals, flour, Cereal breakfast foods, Bread, Crackers, Macaroni and other pastes, Cakes, cookies, starchy puddings, Potatoes, other starchy vegetables, Bananas.

GROUP 4.—FOODS DEPENDED ON FOR SUGAR.

Sugar, Molasses, Syrups, Dates, Raisins, Figs.

GROUP 5.—FOODS DEPENDED ON FOR FAT.

Butter and cream, Lard, suet, Salt pork and bacon, Table and salad oils, Vegetable, nut, and commercial cooking fats and oils.

If from each of these groups the housekeeper, when buying, chooses the lowest-cost food, she will provide the necessary nutriment for the least expenditure of money. In war time such marketing is essential.

Other causes of waste in food purchasing may be enumerated as follows: Ordering by telephone. This permits the butcher or grocer, who has no time to make selection of foods, to send what comes ready to hand; whereas if the housekeeper did her own selecting, she could take advantage of special prices or "leaders"—food sold at cost or nearly cost to attract patronage.

Buying out-of-season foods also makes marketing costly. Through lack of knowledge concerning the periods at which certain fruits and vegetables are seasonable, and therefore cheaper and in best flavor, housekeepers frequently pay exorbitant prices for poor flavored, inferior products.

Buying in localities where high rental and neighborhood standards compel the shopkeeper to charge high prices, the consumer pays not only for the rent and the plate glass windows, but for display of out-of-season delicacies, game and luxury-foods. Markets should be selected where food in season is sold; where cleanliness and careful attention prevail rather than showy display.

Many a dollar is foolishly spent for delicatessen foods. The retail cost of ready prepared foods includes a fraction of the salary of the cook and the fuel, as well as the regular percentage of profit. The food, also, is not so nourishing or flavorsome as if freshly cooked in the home kitchen.

Buying perishable foods in larger quantities than can be used immediately. Too frequently meats, fish, eggs, vegetables, milk and cream are purchased in quantities larger than needed for immediate consumption, and lack of knowledge of use of left-overs causes what is not eaten to be discarded.

Buying non-perishable foods in small quantities instead of in bulk. Food costs on an average 50 to 75 per cent. more when purchased in small quantities. Select a grocer who keeps his goods in sanitary condition and who will sell in bulk; then do your purchasing from him on a large scale and extend the sanitary care to your own storeroom.

Buying foods high in price but low in food value. Asparagus, canned or fresh, is not as nourishing, for instance, as canned corn or beans. Strawberries out of season do not compare with dates, figs or raisins which are to be had at all times.

Buying without planning menus. By this carelessness foods are often purchased which do not combine well, and therefore do not appeal to the appetite, and so are wasted. Unplanned meals also lead to an unconscious extravagance in buying and an unnecessary accumulation of left-overs.

Buying foreign brands when domestic brands are cheaper and often better.

Leaving the trimmings from meats and poultry at the butcher's. Bring these home and fry out the fatty portions for dripping; use all other parts for the stock pot.

Having purchased for nutriment and in sufficiently large quantities to secure bulk rates, careful storage is the next step in the prevention of waste. Flour, cereals and meals become wormy if they are not kept in clean, covered utensils and in a cool place. Milk becomes sour, especially in summer. This can be prevented by scalding it as soon as received, cooling quickly, and storing in a cold place in covered, well-scalded receptacles. Sour milk should not be thrown out. It is good in biscuits, gingerbread, salad dressings, cottage cheese, pancakes or waffles, and bread making.

Meats should not be left in their wrappings. Much juice soaks into the paper, which causes a loss of flavor and nutriment. Store all meat in a cool place and do not let flies come in contact with it.

Bread often molds, especially in warm, moist weather. Trim off moldy spots and heat through. Keep the bread box sweet by scalding and sunning once a week.

Cheese molds. Keep in a cool, dry place. If it becomes too dry for table use, grate for sauces or use in scalloped dishes.

Winter vegetables wilt and dry out. Store in a cool place. If cellar space permits, place in box of sand, sawdust or garden earth.

Potatoes and onions sprout. Cut off the sprouts as soon as they appear and use for soup. Soak, before using, vegetables which have sprouted.

Fruits must be stored carefully so as to keep the skins unbroken. Broken spots in the skin cause rapid decay. Do not permit good fruit to remain in contact with specked or rotted fruit. Stored fruit should be looked over frequently and all specked or rotted fruit removed. Sweet potatoes are an exception. Picking over, aggravates the trouble. See that these vegetables are carefully handled at all times; if rot develops, remove only those that can be reached without danger of bruising the sound roots. Sweet potatoes may also be stored like fruit by spreading over a large surface and separating the tubers so that they do not touch each other.

Berries should be picked over as soon as received and spread on a platter or a large surface to prevent crushing and to allow room for circulation of air.

Lettuce and greens wilt. Wash carefully as soon as received and use the coarse leaves for soup. Shake the water from the crisp portions and store in a paper bag in a cold refrigerator.

Lemons when cut often grow moldy before they are used. When lemons are spoiling, squeeze out the juice, make a syrup of one cup of sugar and one cup of water, boil ten minutes and add lemon juice in any amount up to one cup. Bring to boiling point and bottle for future use. This bottled juice may be used for puddings, beverages, etc. If only a small amount of juice is needed, prick one end of a lemon with a fork. Squeeze out the amount needed and store the lemon in the ice-box.

When we come to waste caused by careless preparation we may be reminded of the miracle of the loaves and fishes—how all the guests were fed and then twelve baskets were gathered up. Often after preparation that which is gathered up to be thrown away is as large in quantity and as high in food value as the portions used.

Vegetables are wasted in preparation by too thick paring, the discarding of coarse leaves such as are found on lettuce, cabbage and cauliflower, discarding wilted parts which can be saved by soaking, throwing away tips and roots of celery and the roots and ends of spinach and dandelions. All these waste products can be cooked tender, rubbed through a sieve and used with stock for vegetable soup, or with skimmed milk for cream soup. Such products are being conserved by the enemy, even to the onion skin, which is ground into bread-making material.

Throwing away the water in which vegetables have been cooked wastes their characteristic and valuable element—the mineral salts. Cooking them so much that they become watery; under-cooking so that they are hard and indigestible; cooking more than is required for a meal; failing to use left-over portions promptly as an entree or for cream soups or scalloped dishes—all these things mean an appalling waste of valuable food material. Good food material is also lost when the water in which rice or macaroni or other starchy food has been boiled is poured down the kitchen sink. Such water should be used for soup making.

Fruits are wasted by throwing away the cores and skins, which can be used for making sauces, jams and jellies, the latter being sweetened with corn syrup instead of sugar.

Rhubarb is wasted by removing the pink skin from young rhubarb, which should be retained to add flavor and color-attractiveness to the dish.

Raw food in quantity is frequently left in the mixing bowl, while by the use of a good flexible knife or spatula every particle can be saved. A large palette knife is as good in the kitchen as in the studio.

* * * * *

The next step in food preparation is cooking, and tons of valuable material are wasted through ignorance of the principles of cooking.

Bad cooking, which means under-cooking, over-cooking or flavorless cooking, renders food inedible, and inedible food contributes to world shortage. Fats are wasted in cooking by being burned and by not being carefully utilized as dripping and shortening. The water in which salt meat, fresh meat, or poultry has been boiled should be allowed to cool and the fat removed before soup is made of it. Such fat can be used, first of all, in cooking, and then any inedible portions can be used in soap making.

* * * * *

Tough odds and ends of meat not sightly enough to appear on the table are often wasted. They can be transformed by long cooking into savory stews, ragouts, croquettes and hashes, whereas, if carelessly and insufficiently cooked, they are unpalatable and indigestible. Scraps of left-over cooked meat should be ground in the food-chopper and made into appetizing meat balls, hashes or sandwich paste. If you happen to have a soft cooked egg left over, boil it hard at once. It can be used for garnishes, sauces, salads or sandwich paste.

* * * * *

Use all bits of bread, that cannot be used as toast, in puddings, croquettes, scalloped dishes or to thicken soup.

* * * * *

Don't throw away cold muffins and fancy breads. Split and toast them for next day's breakfast.

* * * * *

Foods that survive the earlier forms of waste are often lost at table by the serving of portions of like size to all members of the family. The individual food requirements differ according to age, sex, vocation and state of health. Each should be considered before the food is served, then there will be no waste on the plates when the meal is over. The following table, showing the daily requirement of calories for men and women in various lines of work, illustrates this point:

WOMEN CALORIES Sedentary work ... 2,400 Active work ... 2,700 Hard manual labor ... 3,200

MEN CALORIES Sedentary work ... 2,700 Active work ... 3,450 Hard manual labor ... 4,150

Although the serving of food should be carefully planned so as to prevent waste, care should be taken that growing children have ample food. It is a mistake to suppose that a growing child can be nourished on less than a sedentary adult. A boy of fourteen who wants to eat more than his father probably needs all that he asks for. We must not save on the children; but it will be well to give them plain food for the most part, which will not tempt them to overeat, and tactfully combat pernickety, overfastidious likes and dislikes.

The United States Food Administration is preaching the gospel of the clean plate, and this can be accomplished by serving smaller portions, insisting that all food accepted be eaten; by keeping down bread waste, cutting the bread at the table a slice at a time as needed; by cooking only sufficient to supply moderately the number to be fed, and no more. It is a false idea of good providing that platters must leave the table with a generous left-over. Waste of cooked food is a serious item in household economy, and no matter how skillfully leftovers are utilized, it is always less expensive and more appetizing to provide fresh-cooked foods at each meal.

One would think that with the various uses to which all kinds of foodstuffs may be put that there would be little left for the yawning garbage pail. But the Secretary of the United States Department of Agriculture is responsible for the statement that $750,000,000 worth of food has been wasted annually in the American kitchen. Undoubtedly a large part of this wastefulness was due to ignorance on the part of the housewife, and the rest of it to the lack of co-operation on the part of the employees who have handled the food but not paid the bills.

According to a well-known domestic scientist, the only things which should find their way to the garbage pail are:

Egg shells—after being used to clear coffee. Potato skins—after having been cooked on the potato. Banana skins—if there are no tan shoes to be cleaned. Bones—after having been boiled in soup kettle. Coffee grounds—if there is no garden where they can be used for fertilizer, or if they are not desired as filling for pincushions. Tea leaves—after every tea-serving, if they are not needed for brightening carpets or rugs when swept. Asparagus ends—after being cooked and drained for soup. Spinach, etc.—decayed leaves and dirty ends of roots.

If more than this is now thrown away, you are wasting the family income and not fulfilling your part in the great world struggle. Your government says that it is your business to know what food your family needs to be efficient; that you must learn how to make the most of the foods you buy; that it is your duty to learn the nature and uses of various foods and to get the greatest possible nourishment out of every pound of food that comes to your home.

The art of utilizing left-overs is an important factor in this prevention of waste. The thrifty have always known it. The careless have always ignored it. But now as a measure of home economy as well as a patriotic service, the left-over must be handled intelligently.

The following recipes show how to make appetizing dishes from products that heretofore in many homes have found their way to the extravagant pail.

In these recipes, sauces are prominent because they are of great value in making foods of neutral flavor, especially the starchy winter vegetables, and rice, macaroni and hominy, as attractive as they are nutritious; salads are included, since these serve to combine odds and ends of meats and vegetables; gelatine dishes are provided because gelatine serves as a binder for all kinds of leftovers and is an extremely practical way of making the most rigid saving acceptable; desserts made of crumbs of bread and cake, or left-over cereals, are among the major economies if they are worked out in such a way that they do not involve the extravagant use of other foodstuffs. All the recipes in this economy cook-book have been thoughtfully adapted to the conditions of the time, and will show the practical housekeeper how to supply wholesome, flavorsome food for the least cost.

* * * * *

SAUCES MAKE LEFTOVERS ATTRACTIVE

WHITE SAUCE

1/4 cup flour 1/4 cup fat 1 teaspoon salt 1/8 teaspoon cayenne 1-1/2 cups milk

Melt fat. Add dry ingredients and a little of the milk. Bring to boiling point. Continue adding milk a little at a time until all is added. Serve with vegetables, fish, eggs, meats.

WHITE SAUCE WITH CHEESE

1/2 cup cheese (cream or American) added to 1-1/2 cups white sauce

Excellent to serve with macaroni, hominy or vegetables.

WHITE SAUCE WITH SHRIMPS

1/2 cup shrimps 1/4 teaspoon salt 1 cup white sauce

Serve on toast, or with starchy vegetables.

WHITE SAUCE WITH HORSERADISH AND PIMENTO

1/4 cup horseradish 1 tablespoon chopped pimento 1 cup white sauce

SERVE WITH BOILED BEEF, HOT OR COLD, OR WITH COLD ROAST BEEF.

WHITE SAUCE WITH EGG

1 cup white sauce 2 sliced hard-cooked eggs 1/8 teaspoon cayenne 1/8 teaspoon salt

Excellent for spinach and vegetables, or fish.

BROWN SAUCE

1/4 cup fat 1/3 cup flour 1 teaspoon salt 1/8 teaspoon of cayenne 1-1/2 cups brown stock, or 1-1/2 cups water and 2 bouillon cubes 1/2 teaspoon Worcestershire sauce

Melt fat until brown. Add flour. Heat until brown. Add liquid gradually, letting come to boiling point each time before adding more liquid. When all is added, 1 teaspoon kitchen bouquet may be added if darker color is desired.

BROWN SAUCE WITH OLIVES

1 cup brown sauce 3 tablespoons chopped olives

Make brown sauce as given in foregoing recipe, then while it is hot stir in the chopped olives, and serve.

BROWN SAUCE WITH PEANUTS

1 cup brown sauce 1/4 cup chopped peanuts 1/8 teaspoon salt

A good sauce to serve with rice, macaroni, hominy or other starchy foods. It supplies almost a meat flavor to these rather insipid foods.

MUSHROOM SAUCE

1 cup brown sauce 1/2 cup chopped mushrooms

Add mushrooms to fat and flour before adding liquid. If fresh mushrooms are used, cook for two or three minutes after adding liquid.

VEGETABLE SAUCES

1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne 2 cups vegetable stock, or 1 cup vegetable stock 1 cup milk.

Vegetable stock is the water in which any vegetable is cooked. Make as white sauce.

DRAWN BUTTER SAUCE

1/3 cup butter substitute 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup boiling water 2 tablespoons chopped parsley

Make as white sauce, reserving 2 tablespoons of the fat to add just before serving.

TOMATO SAUCE

1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/4 teaspoon cayenne 1 teaspoon Worcestershire 1 teaspoon onion juice 1-1/2 cups tomato

Melt fat; add dry ingredients and gradually the liquid, letting sauce come to boiling point each time before adding more liquid.

FRUIT SAUCE FOR PUDDING

1/4 cup fat 1/2 cup milk 1/2 cup powdered sugar 1 teaspoon vanilla, or 1 tablespoon brandy 1 cup mashed cooked fruit

Mix thoroughly. Let chill and serve with steamed or baked pudding.

COCOANUT SAUCE

1/2 cup milk 1/2 cup cocoanut and milk 2 tablespoons corn syrup 2 tablespoons cornstarch 1 teaspoon vanilla

Mix ingredients. Bring to boiling point over direct fire. Cook over hot water 20 minutes. Use with leftover stale cake, baked or steamed puddings. If canned cocoanut containing milk is used, plain milk may be omitted.

MOLASSES SAUCE

1 cup molasses 2 tablespoons fat 1 tablespoon flour, plus 1 tablespoon cold water 1-1/2 tablespoons vinegar

Mix together. Bring to boiling point and serve with any pudding.

FRENCH SAUCE

1 cup (crystal) corn syrup 1/8 teaspoon salt 1 egg 1/2 cup water 1 tablespoon cream 1 teaspoon vanilla

Beat egg light. Pour on gradually the hot corn syrup and water, beating egg with eggbeater. Add cream and vanilla. Serve at once.

SPICE SAUCE

1/2 cup corn syrup 1 egg 1/3 cup milk 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon vanilla

Mix corn syrup and spices. Add beaten yolks and milk. Cook over hot water until thick. Add vanilla and beaten whites. Serve hot or cold.

MAPLE SPICE SAUCE

3 tablespoons fat 1/3 cup maple sugar 2 eggs 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon vanilla 1/3 cup milk

Cream fat, sugar and spices. Add beaten yolks and milk. Cook in double boiler until thick. Add vanilla and beaten whites. Serve hot or cold.

TOMATO SAUCE WITH CHEESE

1 cup tomato sauce 1/2 cup grated cheese

Add cheese while sauce is hot and just before serving. Do not boil sauce after adding cheese.

MEXICAN SAUCE

To one cup tomato sauce, add

2 tablespoons chopped green pepper 3 tablespoons chopped celery 3 tablespoons chopped carrot

HARD SAUCE

1/3 cup butter substitute or hydrogenated oil 1/3 cup corn syrup 1/3 cup sugar 1 teaspoon flavoring

Cream all together. This method reduces the necessary sugar two-thirds.

LEMON OR ORANGE SAUCE

1/2 cup corn syrup 1 tablespoon fat 1/4 cup lemon juice 1 teaspoon lemon rind 2 tablespoons cornstarch 3 tablespoons lemon juice 1/2 cup orange juice 2 teaspoons orange rind 1 tablespoon flour 1 tablespoon water

Mix ingredients. Bring to boiling point and serve.

CRANBERRY SAUCE WITH RAISINS

1 cup cranberries 1 cup water 1 cup corn syrup 1/2 cup raisins or nuts 2 tablespoons fat

Cook cranberries in water until they are soft and the water is almost entirely absorbed. Add other ingredients and cook about 20 minutes slowly until thick enough to use as sauce.



THE USE OF GELATINE IN COMBINING LEFTOVERS

LEFTOVER FRUIT MOLD

2 tablespoons cold water 2 tablespoons gelatine

Let stand until gelatine is soft. Add 1 pint boiling water, or fruit juice from canned fruit.

1/4 cup lemon juice 2/3 cup corn syrup, or 1/2 cup sugar

Stir until gelatine is dissolved. Add 1 cup leftover fruit. Place in mold which has been dipped in cold water. Stir occasionally while hardening so fruit does not settle to the bottom. Or a little gelatine may be poured in mold and allowed to grow almost hard; then some fruit arranged on it and more gelatine poured in. Repeat until mold is filled; then chill, and turn out carefully.

MOLDED VEGETABLE SALAD

1-1/2 cups boiling tomato juice and pulp 2 tablespoons cold water 2 tablespoons gelatine 1 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 2 cups of any one vegetable, or of mixed vegetables

Soften gelatine in the cold water. Add other ingredients and chill. Stir once or twice while chilling so vegetables do not settle to the bottom.

MOLDED MEAT OR FISH LOAF

2 tablespoons gelatine 2 tablespoons cold water 1 cup boiling gravy, tomato juice, or 1 cup boiling water into which 1 bouillon cube has been dissolved 1 cup left-over meat or fish chopped fine 1 cup chopped celery or cooked vegetable 1 teaspoon salt 1/8 teaspoon cayenne

Soften gelatine in cold water. Add other ingredients. Stir until gelatine is dissolved. Pour into mold dipped into cold water. Chill. Stir once or twice while hardening so meat does not settle to the bottom. Serve with salad dressing.

RICE IMPERIAL

1 cup cooked rice 1 cup corn syrup 1 tablespoon gelatine 2 tablespoons water 1/2 cup cherries or other cooked fruit 1/2 cup nuts 1/2 cup juice of fruit

Chill and serve.

CREAM SALAD MOLD

1 cup cooked salad dressing 2 tablespoons gelatine 2 cups any left-over fish, meat or vegetables 2 tablespoons cold water

Use any well-seasoned salad dressing. Soften the gelatine in the cold water. Dissolve over boiling water. Add to salad dressing. Add other ingredients well seasoned and chill.

CHEESE MOLD

1 pint cottage cheese 1/2 cup pimento or green pepper 1 cup milk 2 teaspoons salt 1/4 teaspoon cayenne 2 tablespoons granulated gelatine 4 tablespoons cold water

Soften gelatine in the cold water. Dissolve over hot water. Add all ingredients. Mix thoroughly and place in mold which has been rinsed with cold water. When firm, serve as salad.

FRUIT SPONGE

2 tablespoons gelatine softened in 1/3 cup cold water 1 pint clabbered milk, or fruit juice 1 cup sugar 1 teaspoon vanilla 1 cup crushed fruit 2 egg whites

Mix gelatine with milk. Add sugar. When it begins to thicken, beat with rotary beater. Add vanilla and fruit. Fold in egg whites and turn into mold. Apple sauce, strawberries, rhubarb, pineapple or raspberries may be used.

ORIENTAL SALAD

1 tablespoon gelatine 2 cups boiling water 3/4 cup sugar 1/2 cup lemon juice 1/2 cup grated cocoanut 2 cups apples, chopped 1 cup celery 1/2 cup chopped nuts 3 pimentoes 1 tablespoon grated onion 1/3 teaspoon salt

Soften gelatine in 2 tablespoons cold water, then dissolve in the boiling water, but do not cook after gelatine is put in. Add all other ingredients. Mold and chill. Serve with cooked or mayonnaise salad dressing, plain or on lettuce leaves.



SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS

MIXED VEGETABLE SALAD

1 cup cooked potatoes 1 cup cooked carrots 1 cup cooked peas 1 cup cooked beets

Make a French dressing of

1/2 cup oil 1/2 teaspoon salt 2 tablespoons vinegar 1/8 teaspoon cayenne

Mix dressing thoroughly and pour over the vegetables. If vegetables are kept in different bowls instead of mixed together, the flavor of the salad is improved. Any vegetable may be used in this way. Let stand 30 minutes. When ready to serve, place each portion in a nest made of two lettuce leaves or other salad, green. If desired, cooked dressing may be mixed with the vegetable in place of French dressing, or may be served with it.

EGYPTIAN SALAD

1 cup left-over baked beans, cooked dried peas, or beans or lentils, or cooked rice, rice. 1 cup chopped celery 3 tablespoons chopped pepper 3 tablespoons chopped pickle 1 cup cooked salad dressing

Mix ingredients thoroughly and let stand 30 minutes to blend flavor thoroughly.

CABBAGE, PEANUT AND APPLE SALAD

2 cups chopped cabbage 1 cup peanuts 1 cup chopped apples 1 cup salad dressing

Mix ingredients and serve with French dressing. This salad looks very appetizing when served in cups made of hollowed out red apples, the pulp removed being used in the salad.

CHEESE SALAD

1 cup American or cream cheese 2 tablespoons vinegar 1/3 cup oil 1/2 teaspoon salt 1/8 teaspoon cayenne 2 tablespoons chopped olives 3 tablespoons chopped nuts

Blend all ingredients thoroughly. Shape as desired and chill. Serve with French dressing. (If American cheese is used, grate or cut fine.)

FRUIT SALAD

Left-over small portions of fruits may be blended in almost any combination to form a salad. Plain French dressing or French dressing made with fruit juice in place of vinegar, or cooked dressing or mayonnaise may be combined with the fruit. Bananas combine well with any other fruit and, being the least expensive fruit, may be used as the basis of fruit salads.

MANDALAY SALAD

1 cup cooked peas or carrots 1 cup cooked cold rice

Mix with dressing made of

1/3 cup oil 1 tablespoon vinegar 1/4 teaspoon salt 1/8 teaspoon cayenne 1/4 teaspoon curry powder

Mix all ingredients; serve cold, either plain, on lettuce leaves, or in nests made of cabbage or celery.

POTATO SALAD

2 cups potatoes from fresh-cooked, or left-over baked, boiled or mashed potatoes. 1/4 cup chopped parsley 1 teaspoon onion juice 1 cup cooked salad dressing 3 tablespoons chopped green pepper may be added if desired.

If mixed while cooked dressing is hot, then chilled, the flavor is much improved.

Left-over mashed potatoes may be combined with cooked corn and green pepper for a delicious salad.

MEAT OR FISH SALAD

1 cup left-over meat or fish 3 tablespoons chopped pickle 1/2 cup chopped celery 1 cup cooked salad dressing

Mix ingredients thoroughly and serve. If one-quarter cup of French dressing is mixed with meat or fish, 30 minutes before adding other ingredients, the flavor is much improved.

CAULIFLOWER SALAD

1 cup cooked cauliflower 1 cup cooked salad dressing 3 tablespoons chopped pickle 1 tablespoon chopped pimento 1 tablespoon vinegar

Blend ingredients thoroughly and serve. Cauliflower which has been creamed or scalloped may be used, if sauce is carefully rinsed from the vegetable.

CARROT SALAD

Grind raw carrot in food chopper. Make French dressing with chicken fat instead of oil. Mix ingredients and serve.

1 cup raw carrots 1/2 cup oil (preferably oil from chicken fat) 1 tablespoon vinegar 1/2 teaspoon salt 1 tablespoon parsley 1/8 teaspoon paprika

HINDU SALAD

2 tablespoons flour 1 teaspoon salt 1 egg 1/8 teaspoon cayenne 2 tablespoons granulated gelatine, plus 2 tablespoons cold water 1 teaspoon mustard 1 teaspoon curry powder 3 tablespoons melted fat 1 cup milk 1/3 cup vinegar 2 cups cooked rice 2 tablespoons chopped olives

Mix dry ingredients, add egg and blend thoroughly. Add melted fat, milk and vinegar. Cook over hot water until thick as custard. Soften gelatine in cold water. Add to the hot dressing. When dissolved add rice and olives, place in mold and chill. Serve plain or with 1/2 cup French dressing.



THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL

DATE CRUMB PUDDING

1 cup dried crumbs 1 pint hot milk

Let stand until milk is absorbed, then add

1/4 teaspoon salt 1/2 cup molasses 1/2 teaspoon cinnamon 1 cup dates, cut small 1 egg 1/2 teaspoon mixed cloves, nutmeg, allspice, ginger

Mix ingredients. Bake 40 minutes in moderately hot oven. This pudding is so well flavored that it does not really require a sauce, but if one is desired the molasses sauce on page *86, or the hard or lemon sauce on page *87 will be found to suit.

FIG PUDDING

1/4 lb suet 1/2 lb chopped figs 1 cup sour apple (cored, pared and chopped) 1 cup milk 1/2 cup molasses 1/2 cup corn syrup 1 cup breadcrumbs 2 eggs 1/3 cup flour

Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours.

FRUIT TAPIOCA

1/4 cup pearl tapioca 1/3 cup corn syrup, or 1/4 cup sugar 1/8 teaspoon salt 1 cup water 1 cup milk 1 cup fruit

Soak tapioca in the water over night. Add the other ingredients except the fruit and cook over hot water until the tapioca is clear. Add fruit and 1 teaspoon vanilla and chill.

RICE FRUIT CUSTARD

1/3 cup rice 1 cup milk 1/3 cup corn syrup 1 teaspoon vanilla 1/8 teaspoon salt 1 egg 1 cup fruit

Cook rice with milk in double boiler 30 minutes. Add other ingredients and cook 10 minutes. Chill and serve.

NUT AND FRUIT PUDDING

1 cup stale breadcrumbs 2 cups scalded milk 1/2 cup corn syrup 1/2 cup chopped nuts 2 eggs 1/8 teaspoon salt 1/2 teaspoon vanilla 3/4 cup chopped figs, dates or raisins

Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients. Bake 25 to 35 minutes in moderate oven.

CHOCOLATE BREAD PUDDING

1 cup crumbs 2 cups milk 1 oz. chocolate 1/3 cup sugar 1/2 cup corn syrup 2 eggs 1/8 teaspoon salt 1/2 teaspoon vanilla

Use whites for meringue with 2 tablespoons corn syrup.

CAKE CROQUETTES

1 pint stale cake crumbs 1 cup milk

Soak 1 hour; heat and add

2 yolks of eggs 2 teaspoons vanilla

Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve with hard sauce.

CEREAL FRUIT PUDDING

2 cups milk 1 cup any ready-to-eat cereal 1 egg (beaten) 1/3 cup molasses 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup raisins, dates or prunes

Mix ingredients. Bake 30 to 40 minutes in moderately hot oven.

SCALLOPED FISH

2 cups crumbs 2 cups fish 2 tablespoons chopped parsley 1/4 cup fat 1/4 cup flour 1/8 teaspoon pepper 2 teaspoons onion juice 1-1/2 cups milk 1 teaspoon salt 2 tablespoons fat

Melt fat, add dry ingredients and gradually the liquid to make a smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25 minutes.

SPANISH CASSEROLE

2 cups cooked rice 1 quart tomatoes 1/4 to 1 lb. hamburg steak 1/8 teaspoon pepper 3 teaspoons salt 2 tablespoons onions, chopped 1/8 teaspoon cayenne

Add rice to tomatoes. Add seasoning and meat, browned. Bake in casserole about 2 hours.

PEANUT LOAF

3 cups stale bread crumbs 2 cups milk 2 teaspoons salt 1/8 teaspoon pepper 1/4 teaspoon poultry seasoning 1 tablespoon onion juice and pulp 2 eggs 4 teaspoons baking powder 1-1/2 cups chopped peanuts

Add bread to milk; add seasoning, beaten eggs, baking powder, and peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40 minutes.

CHEESE ENTREE

1 cup cooked farina or rice 1 cup cheese 1 cup nuts 1 cup milk 1/8 teaspoon cayenne 1 egg 1 teaspoon salt

Mix ingredients thoroughly. Bake in greased dish 30 minutes.

BEAN LOAF

2 cups cold cooked beans 1 egg beaten 1 cup breadcrumbs 1/8 teaspoon pepper 1 tablespoon minced onion 2 tablespoons catsup 1/4 teaspoon salt

Shape into loaf. Bake 25 minutes. Serve with tomato sauce.

ROYAL FRENCH TOAST

Use leftover bread as French toast by dipping in mixture of

1 cup milk 1 tablespoon corn syrup 1 egg beaten

Then brown in frying pan in small amount of fat. Spread with marmalade, jelly, cocoanut, or preserves and serve as dessert.

DRIED FRUIT PUDDING

One cup dried apricots, peaches or prunes soaked two hours in two cups of water. 1 cup bread crumbs 2/3 cup corn syrup 1 teaspoon orange or lemon rind 2 eggs 1/8 teaspoon salt 1 teaspoon lemon juice 1/2 cup chopped nuts

Mix ingredients. Place in greased baking dish and bake 30 minutes in moderately hot oven.

CHEESE SAUCE ON BREAD

1/4 cup fat 1 pint milk 2 qts. milk 1/4 cup flour 1/4 teaspoon cayenne 1 cup cheese

Make as white sauce and add cheese. Pour over bread, sliced and toasted. Bake in moderate oven.

SURPRISE CEREAL

3 cups dried breadcrumbs 3 tablespoons maple syrup 1/2 teaspoon salt

Mix thoroughly and place in moderately hot oven for 20 minutes, stirring frequently. Remove and serve as breakfast food. Very inexpensive and delicious. Graham, corn or oatmeal bread is best for this purpose, but any bread may be used.

SURPRISE CROQUETTES

1 cup leftover cereal 1 cup chopped peanuts 1/2 cup dried breadcrumbs 1 beaten egg

Shape as croquettes and bake in oven or pan-broil. Serve with tart jelly.

CHEESE STRAWS

1 cup stale bread 1/8 teaspoon cayenne 1/2 cup grated cheese 1/4 cup milk 2/3 cup flour 1/4 teaspoon salt

Make into dough; roll 1/4 inch thick. Cut into strips 6 inches long and 1/2 inch wide. Place on baking sheet. Bake 20 minutes in moderate oven. Serve with soup, salad, or pastry.



SOUPS UTILIZE LEFTOVERS

In nearly every case when meat is purchased, some bone is paid for. Too frequently this is either left at the market or thrown away in the home. Bones, gristle, tough ends, head and feet of chickens, head, fins and bones of fish, etc., should be utilized for making soup.

If a meat or fish chowder with plenty of vegetable accompaniment is served, no other meat is required for the usual home meal.

If a cream of dried or fresh vegetables, or a meat stock soup with plenty of vegetables or cereal content, is served, the amount of meat eaten with the main course of the meal will be materially lessened.

Soups may be a most economical method of using water in which meat, fish or vegetables have been cooked; also of utilizing small portions of leftover meats, fish, vegetables or cereal.

Cream soups are made by cooking vegetables or cereal, then utilizing the water in which they are cooked as part of the liquid for the soup. Outer parts or wilted parts of vegetables may be utilized for soups instead of being discarded. Water in which ham or mutton has been boiled makes an excellent basis for dried or fresh vegetable soups. In fact, soup can be made from all kinds of leftovers—the variety and kind make little difference so long as the mixture is allowed to simmer for several hours and is properly seasoned.

CREAM SOUP

1/3 cup fat 1/3 cup flour 1 teaspoon salt 1 cup cereal or vegetable 1/4 teaspoon cayenne 1 pt. milk 1 pt. water, in which vegetable or cereal was cooked, or leftover water in which meat was cooked.

Melt fat, add dry ingredients and, gradually, liquid. When at boiling point, add vegetables or cereal and serve.

MEAT STOCK

Leftover bits of meat, bone, or gristle may be used alone or with some fresh meat and bone from shin or neck.

To each 1 lb. of meat and bone, add 1 qt. cold water. Let stand 1 hour. Cover and bring slowly to boiling point and simmer 2 to 3 hours. Remove bones and meat. Let stand until cold. Skim off fat. Add vegetables cut in small pieces, season as desired and cook until vegetables are tender. Leftover cereals, as barley, oatmeal, etc., vegetables, macaroni, tapioca, sago, etc., etc., may be added for increased food value.

TOMATO GUMBO SOUP

Bones and gristle from chicken or turkey 2 qts. cold water 1 cup okra 1 tablespoon chopped pimento 1-1/2 teaspoons salt 1/2 cup rice 2 tablespoons fat 1-1/2 cups tomatoes 1/4 cup chopped parsley

Soak bones and gristle in the cold water 1 hour. Then boil slowly 1 hour, in same water. Strain out the bones and gristle and add other ingredients to the liquor. Boil this mixture slowly 3/4 hour and serve.

LEGUME SOUP

1 cup dried peas, beans or lentils 3 qts. cold water 1 tablespoon onion pulp 1 ham bone or 1/2 pound smoked sausage 1 teaspoon celery salt 2 teaspoons salt 2 tablespoons flour, plus 2 tablespoons cold water 1/4 teaspoon pepper 1 cup tomato

Wash and soak dried legume over night. In morning drain, add water, ham bone or sausage and cook very slowly until tender. Add other ingredients, cook 1/2 hour and serve.

VEGETABLE SOUP

1 qt. boiling water 1/2 cup carrots 1/2 cup cabbage 1 cup potatoes 1 cup tomato juice and pulp 1 tablespoon minced onion 1/4 teaspoon pepper 4 tablespoons fat 4 cloves 1 bayleaf 2 teaspoons salt 4 peppercorns 2 tablespoons chopped parsley

Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes. Strain. To juice and pulp add other ingredients and cook slowly 1 hour. Add parsley just before serving.

CREAM OF CARROT SOUP

2 cups diced carrots 2 cups water 1 cup milk 1/8 teaspoon pepper 2 tablespoons fat 2 tablespoons flour 1 teaspoon salt

Cook the carrots in the water until tender. Melt the fat, add dry ingredients, add gradually the 1 cup water in which the carrots were cooked and the milk. When at boiling point, serve with a little grated raw carrot sprinkled over top of soup. Any vegetable, raw or cooked, may be used in the same way, as cauliflower, cabbage, peas, turnips, etc.

SALMON CHOWDER

1 cup cooked or canned fish 1 cup cooked potato, diced 1 cup peas 2 tablespoons fat 2 tablespoons flour 1-1/2 teaspoons salt 1/4 teaspoon paprika 2 cups milk 1 cup water from boiled potatoes 2 tablespoons chopped parsley 1 teaspoon onion juice

Melt fat, add dry ingredients and gradually the liquid. When at boiling point, add parsley and serve.

CHEESE CREAM SOUP

1 cup cheese 2 cups milk 2 tablespoons fat 1-1/4 teaspoons salt 1/4 teaspoon cayenne 1/2 teaspoon celery salt 3 tablespoons flour

Melt fat, add dry ingredients and gradually the liquid. When at boiling point and just ready to serve add cheese. Any kind of cheese may be used for this purpose.

BEAN SOUP

1 cup beans 1 quart water 1 tablespoon onion juice 1/4 teaspoon Worcestershire sauce 1 cup brown stock 1/4 teaspoon celery salt 2 teaspoons salt 1/4 teaspoon cayenne 1 hard cooked egg 1 lemon, sliced 1/4 teaspoon mustard 2 tablespoons flour, plus 2 tablespoons cold water

Soak beans over night, drain. Place in 1 quart of fresh cold water and cook until very tender. Add other ingredients and bring to boiling point. Slice thin, hard cooked egg and lemon from which seeds have been removed and serve with each portion. Do not remove lemon rind as this gives a piquant flavor.

POTATO AND CHEESE SOUP

2 cups cooked diced potatoes 2 cups water in which potatoes were cooked 1 cup milk 2 teaspoons onion juice 2 tablespoons fat 3 tablespoons flour 1-1/2 teaspoons salt 1/8 teaspoon cayenne 2 tablespoons of finely chopped parsley 1/4 cup grated cheese

Dice potatoes and cook slowly until very tender. Rub through strainer, using potato and 2 cups of the water. Melt fat, add dry ingredients and gradually the liquids and onion juice. When ready to serve, sprinkle parsley and cheese over top.



ALL-IN-ONE-DISH MEALS

NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE A WELL-BALANCED MENU

LENTILS WITH RICE AND TOMATOES

3/4 cup lentils 1 cup rice 1 quart tomatoes 1 teaspoon Worcestershire 2 teaspoons salt 1/4 teaspoon cayenne 1/4 teaspoon bay leaf 1/4 teaspoon sage

Soak lentils over night; drain; add one quart fresh water and one teaspoon of salt. Cook slowly until tender. Add other ingredients. Steam or bake for 45 minutes.

RICE, TOMATOES, GREEN PEPPER AND BEEF

1/2 cup cooked rice 1 pint tomatoes 1/3 cup green pepper chopped 2 cups fresh or left-over cooked meat 2 teaspoons salt 1/4 teaspoon cayenne

Mix all ingredients. Bake in greased dish slowly for one hour.

HOMINY AND CURRIED MUTTON WITH BEETS

1 cup hominy which has been soaked over night, drained 1 quart fresh water and 1 teaspoon of salt added; cook until tender 2 cups mutton from shoulder 1 teaspoon kitchen bouquet 1 teaspoon curry 2 cups water 1 teaspoon Worcestershire sauce 1 tablespoon cornstarch 1 cup diced beets 1 teaspoon salt 1/8 teaspoon cayenne

Mix all ingredients thoroughly. Bake in covered casserole slowly for one hour. Mutton should be cut in about one-inch pieces.

TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS

4 cups water 1 cup cornmeal 2 teaspoons salt 1/3 cup chopped peppers 2 cups cooked meat 1/8 teaspoon cayenne

To cornmeal add one-half cup of cold water. Boil three cups of water and add cornmeal. Boil five minutes. Add other ingredients. Cook in greased baking dish for one hour.

BAKED SOY BEANS WITH GREENS AND TOMATO

1 pint soy beans 1/4 lb. salt pork 1/2 teaspoon soda 1/8 teaspoon cayenne 1 onion 1-1/2 tablespoons salt 3/4 cup molasses 3/4 tablespoon mustard Boiling water (about one quart) 1 pint tomatoes 2 cups cooked spinach

Soak beans over night; drain. Cover with fresh water and the soda and boil, until skins break, but do not let beans become broken. Cut rind from salt pork and cut into six or eight pieces. To 1 cup of boiling water add the cayenne, salt, molasses, mustard and tomatoes. In bottom of bean pot place the onion and a piece of salt pork. Add beans. Pour over this the seasonings. Cover the beans with boiling water. Bake three hours covered. Uncover, put spinach to which has been added 1 teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon of pepper, on top. Bake 30 minutes and serve.

CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH

One cup of kidney beans, soak over night; drain. Cover with fresh water. Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 1-1/2 cups and add one-quarter pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup of water or meat stock or gravy.

Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 tablespoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture. Bake 20 minutes.

SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE

1 cup macaroni 1 cup peas 1 pint tomatoes, juice and pulp 1 cup grated cheese 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne

Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Gradually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 30 minutes.

CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE

1/2 cup rice 1 cup cheese 1 cup corn 1-1/2 cup milk 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne

Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes.

FISH AND VEGETABLE CHOWDER

3 lbs. fish 2 cups diced potatoes 1/3 cup chopped onion 1/2 cup chopped salt pork 1 teaspoon salt 1/8 teaspoon cayenne 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown. In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.

SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES

1 smoked haddock 1 cup samp, which has been soaked over night and cooked until tender 1 quart water and 1 teaspoon of salt 2 teaspoons horseradish (grated) 1 pint tomatoes 1 teaspoon salt 1/4 teaspoon cayenne 2 tablespoons cornstarch

Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour.

CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE

1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes 2 tablespoons flour 2 teaspoons salt 1/2 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives

Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender.

LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES

1 cup cooked lentils 1 cup chopped peanuts 1 cup grated cheese 1 cup bread crumbs 1 tablespoon fat 2 tablespoons lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne 1 teaspoon onion juice

Mix all. Place in a greased dish. Bake 30 minutes. Then pour over top a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 tablespoons of chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once.

CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH

1 lb. codfish 1/3 cup pimento 1 cup cornmeal 2 cups tomatoes, juice and pulp 2 teaspoons salt 1/8 teaspoon cayenne 3 cups boiling water

Mix cornmeal with one-half cup of cold water. Add to the boiling water. Boil five minutes. In greased baking dish place fish which has been soaked over night. Place pimento on fish. Place cornmeal on pimento. To tomatoes add seasonings and pour over all. Bake slowly 45 minutes.

CURRIED VEGETABLES

One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.

1/2 cup turnips 1/2 cup of carrots 1 cup outer parts of celery 1/2 cup of peas 1/2 teaspoon celery salt 1/8 teaspoon pepper 3 tablespoons drippings 3 tablespoons whole wheat flour 1 teaspoon curry powder 1 teaspoon salt 1/2 cup meat stock or water 1 cup tomato juice and pulp 1 teaspoon onion juice

Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables. Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils.



WHEATLESS DAY MENUS

1

BREAKFAST

Stewed Prunes Oatmeal Corn Muffins Top Milk Coffee

LUNCHEON OR SUPPER

Cream of Spinach Soup All Rye Rolls Scalloped Potatoes Marmalade

DINNER

Pot Roast Buttered Beets Fried Egg Plant Southern Spoon Bread Maple Cornstarch Pudding

* * * * *

2

BREAKFAST

Dried Apricots Cornflakes Rye and Peanut Muffins Top Milk Coffee

LUNCHEON OR SUPPER

Nut and Bean Loaf with White Sauce Corn Pone Oatmeal Cookies Currant or Plum Jelly Tea

DINNER

Beef Casserole Baked Potatoes Green Beans Barley Biscuits Cranberry Tapioca Pudding

* * * * *

3

BREAKFAST

Baked Apple Stuffed with Nuts Fried Cornmeal Mush Maple Syrup Coffee

LUNCHEON OR SUPPER

Split Pea Soup Rye Muffins Corn Oysters Cranberry Jelly

DINNER

Mutton Pie Glazed Sweet Potatoes Pickled Beets Oatmeal Bread Scalloped Tomatoes Brown Betty

4

BREAKFAST

Dried Peaches with Jelly Garnish Corn Puffs and Dates Top of Milk Rye Muffins Coffee

LUNCHEON OR SUPPER

Macaroni and cheese Corn and Rice Muffins Canned Fruit Cocoa

DINNER

Cream of Carrot Soup Swiss Steak Stewed Tomatoes Natural Rice Cole Slaw Oatmeal Rolls Brown Betty

5

BREAKFAST

Baked Apples with Marmalade Center Cream of Grits Cereal Top of Milk Rye Finger Rolls Coffee

LUNCHEON OR SUPPER

Cream of Lentil Soup Corn Muffins Prunes Hot Tea

DINNER

Casserole of Beef and Rice Baked Potatoes Stewed Corn Cabbage Salad Chocolate Cornstarch Pudding



MEATLESS DAY MENUS

1

BREAKFAST

Baked Pears with Cloves and Ginger Cornmeal and Farina Cereal Coffee Toast

LUNCHEON OR SUPPER

Welsh Rarebit Hot Tea Fruit Muffins Lettuce Salad

DINNER

Cream of Corn Soup Baked Fish Macaroni with Tomato Sauce Whole Wheat Bread Lyonnaise Potatoes Orange Sago Custard

2

BREAKFAST

Dried Peaches Fried Hominy Marmalade Coffee Popovers

LUNCHEON OR SUPPER

Bean Soup Lettuce Salad Cheese Straws Olives

DINNER

Chicken Fricassee Dumplings Baked Squash Peas Cranberry Jelly Barley Muffins Mock Mince Pie

3

BREAKFAST

Oranges Pearled Barley Top Milk Currant Jelly Rye Bread Toasted Coffee

LUNCHEON OR SUPPER

Mixed Vegetable Salad Boston Brown Bread Hot Tea

DINNER

Clam Chowder Spinach and Cheese Loaf Carrots Creamed Cauliflower Oatmeal Nut Bread Spice Pudding Hard Sauce



MEAT SUBSTITUTE DINNERS

Consomme with Spaghetti Cornmeal Muffins Cabbage and Cheese Julienne Potatoes Carrots Dressed Lettuce Jellied Prunes with Nuts

Thin Bean Soup Rye Rolls Corn and Oyster Fritters Baked Potato Scalloped Tomato Apple and Celery Salad Graham Pudding with Hard Sauce

Consomme with Tapioca Brown Bread Salmon Loaf or Escalloped Salmon Creamed Potatoes Peas Lettuce Salad Gelatine Dessert

Thin Cream of Celery Soup Rye Bread Nut Loaf Brown Sauce Scalloped Potatoes Spinach Lettuce Salad with Tomato Jelly Sago Pudding

Scalloped Hominy and Cheese Swiss Chard or Spinach Whole Wheat Bread Stuffed Baked Potato Baked Pears Molasses Cookies

Escalloped Codfish Baked Onions Corn Bread Apple Salad Fig and Date Pudding with Tart Jelly

Cream of Barley Soup Turkish Pilaf War Muffins Apple and Cabbage Salad Chocolate Bread Pudding

Cream of Rice Soup Rye Meal Rolls Kidney Bean Croquette Greens Dried Apricot Butter Oranges, Bananas and Dates Ginger Cookies

Bean Soup Welsh Rarebit or a Cheese Dish Natural Rice Tomato Sauce Corn Meal Parker House Rolls Dried Peach Pudding



VEGETABLE DINNERS

Corn Soup Oatmeal Bread Nut Loaf Tomato Sauce Green Beans Potatoes au Gratin Jellied Prunes

Boston Roast Tart Jelly Whole Wheat Bread Creamed Cauliflower Squash Cranberry Slump

Kidney Beans with Rice Fried Apples with Raisins Celery in Brown Sauce Cornmeal Baking Powder Biscuits Tapioca Cream

Baked Beans Boston Brown Bread Spinach Apple and Pimento Salad Gelatine Dessert

Cream of Vegetable Soup Lima Bean Croquets Creamed Potatoes Carrots Pickled Beets Cornmeal and Rye Muffins Cottage Pudding

Cream of Celery Soup Rye Bread Spinach Loaf Cabbage and Pepper Relish Brown Rice Marmalade Pudding

Cream of Tomato Soup Corn Sticks Baked Macaroni and Cheese Baked Sweet Potatoes Eggplant Beet and Cabbage Relish Whole Wheat Bread Apricot Shortcake Hard Sauce



Of our men we ask their lives; Of ourselves, a little less food.



SAVE AND SERVE

TO SAVE BREAD. Serve bread or rolls made from corn, rye or from coarse flours. Use breakfast foods and hot cakes, composed of corn, oatmeal, buckwheat, rice or hominy. Serve no toast as garniture or under meat. Serve war breads. Use every part of the bread, either fresh or stale, for puddings and toast; or dried and sifted for baked croquettes; or use to extend flour in the making of muffins and drop cakes.

TO SAVE MEAT. Use more chicken, hare, rabbits, duck, goose, lobster, oysters, clams and egg and cheese dishes of all kinds. Use less beef, mutton, and pork and serve smaller portions at table of these meats. Have fewer of these items on the menu. Provide more entrees and made-over dishes in which a smaller quantity of meat is extended by the use of potatoes, rice, hominy, etc. Use beans, as they contain nearly the same nutritive value as meat. Serve bacon only as a dish and not as a garniture, and this way not more than once a week. Use cheese, dried vegetables and nuts. Use fish and meat chowders. Use meat extension dishes. Serve vegetable dinners.

TO SAVE SUGAR. Use less candy and sweet drinks. Use honey, maple sugar, corn syrup, molasses and dark syrups with hot cakes and waffles and in all cooking, in order to save butter and sugar. Use all classes of fruit preserves, jam, marmalades and jellies. Do not frost or ice cakes. Serve dried fruits with cereals, and no sugar is needed.

TO SAVE FATS. Serve as few fried dishes as possible, so as to save both butter and lard, and in any event use vegetable oils for frying—that is, olive oil, corn oil, cottonseed oil, vegetable oil compounds, etc. Trim all coarse fats from meats before cooking and use the waste fats for shortening and for soap. We are short of soap fats as our supplies of tropical oils used for soap-making are reduced. Do not waste soap. Save fat from soup stock and from boiled meats. Use butter substitutes where possible.

TO SAVE MILK. Use it all. Buy whole milk and let cream rise. Use this cream, and you secure your milk without cost. Economize on milk and cream except for children. Serve buttermilk. Serve cottage cheese regularly in varying forms. It is especially nutritious. Use skimmed milk in cooking. A great quantity of it goes to waste in this country. Use cheese generally. The children must have milk whole, therefore reduce the use of cream.

USE VEGETABLES. Use more vegetables and potatoes. Make fruits and vegetables into salads and attractive dishes. Feature vegetable dinners and salads of all kinds. Encourage the use of cheese with salads. Make all types of salads from vegetables. We have a great surplus of vegetables, and they can be used by substituting them for staples so that the staples most needed will be saved.

Make all kinds of vegetable soups, especially the cream soups, in which the waste from staple vegetables, such as outer leaves and wilted parts, can be utilized. These are wholesome and nutritious and save meat.

THE END