Chapter II: Part 2

Always check the butcher's weights by watching him closely or by weighing the goods on scales of your own.

Always buy a definite quantity. Ask what the pound rate is, and note any fractional part of the weight. Don't ask for "ten or twenty cents' worth."

Select your meat or fish personally. There is no doubt that high retail prices are due to the tendency of many housewives to do their buying by telephone or through their servants.

Test the freshness of meat and fish. Staleness of meat and fish is shown by loose and flabby flesh. The gills of fresh fish are red and the fins stiff.

Make all the purchases possible at a public market, if you can walk to it, or if carfare will not make too large an increase in the amount you have set aside for the day's buying.

A food chopper can be made to pay for itself in a short time by the great variety of ways it furnishes of utilizing left-overs.

If possible, buy meat trimmings. They cost 20 cents a pound and can be used in many ways.

Buy the ends of bacon strips. They are just as nutritious as sliced bacon and cost 50 per cent. less.

Learn to use drippings in place of butter for cooking purposes.

Buy cracked eggs. They cost much less than whole ones and are usually just as good.

Keep a stock pot. Drop into it all left-overs. These make an excellent basis for soup stock.

Don't throw away the heads and bones of fish. Clean them and use them with vegetables for fish chowder or cream of fish soup.

Study attractive ways of serving food. Plain, cheap, dishes can be made appetizing if they look attractive on the table.

Experiment with meat substitutes. Cheese, dried vegetables and the cheaper varieties of fish can supply all the nutriment of meat at a much lower cost.

Don't do your cooking "by guess." If the various ingredients are measured accurately, the dish will taste better and cost less.

Don't buy delicatessen food if you can possibly avoid it. Delicatessen meals cost 15 per cent. more than the same meals cooked at home, and the food is not as nourishing. You pay for the cooking and the rent of the delicatessen store, as well as the proprietor's profit.

Don't pay five or ten cents more a dozen for white eggs in the belief that they are superior to brown eggs. The food value of each is the same. The difference in shell color is due to the breed of hen.

Tell the butcher to give you the trimmings of chicken, i.e., the head, feet, fat and giblets. They make delicious chicken soup. The feet contain gelatine, which gives soup consistency.

Buy a tough, and consequently less expensive, chicken and make it tender by steaming it for three hours before roasting.

Don't put meat wrapped in paper into the ice-box, as the paper tends to absorb the juices.

Try to find a way to buy at least a part of your meats and eggs direct from the farm. You will get fresher, better food, and if it is sent by parcels post it can usually be delivered to your table for much less than city prices.

MEAT ECONOMY DISHES

MOCK DUCK

1 flank steak
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup breadcrumbs
1 tablespoon onion juice
1 tablespoon chopped parsley
1/2 teaspoon poultry seasoning
1 pint boiling water
1/3 cup of whole wheat flour

Reserve the water and the flour. Mix other ingredients. Spread on steak. Roll the steak and tie. Roll in the flour. Brown in two tablespoons of fat. Add the water--cover and cook until tender.

BEEF STEW

1 lb. of meat from the neck, cross ribs, shin or knuckles
1 sliced onion
3/4 cup carrots
1/2 cup turnips
1 cup potatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 quart water

Soak one-half of the meat, cut in small pieces, in the quart of water for one hour. Heat slowly to boiling point. Season the other half of the meat with salt and pepper. Roll in flour. Brown in three tablespoons of fat with the onion. Add to the soaked meat, which has been brought to the boiling point. Cook one hour or until tender. Add the vegetables, and flour mixed with half cup of cold water. Cook until vegetables are tender.

HAM SOUFFLE

1-1/2 cups breadcrumbs
2 cups scalded milk
1-1/2 cups chopped cooked ham
2 egg yolks
1 tablespoon chopped parsley
1 teaspoon minced onion
1/2 teaspoon paprika
2 egg whites

PARSLEY SAUCE

2 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 teaspoon salt
2 tablespoons chopped parsley

For the souffle, cook together breadcrumbs and milk for two minutes. Remove from fire, add ham and mix well. Add egg yolks, first beating these well; also the parsley (one tablespoon), onion and paprika. Fold in, last of all, the egg whites whipped to a stiff, dry froth. Turn quickly into a well-greased baking dish and bake in moderate oven for thirty-five minutes, or until firm to the touch; meantime, make the parsley sauce, so that both can be served instantly when the souffle is done; then it will not fall and grow tough.

For the parsley sauce, melt the butter in saucepan and stir in the flour, stirring until perfectly smooth, then add the milk slowly, stirring constantly; cook until thick, stir in the parsley and salt, and serve at once in a gravy boat.

BATTLE PUDDING

BATTER

1 cup flour
1/2 cup milk
2 teaspoons baking powder
1 egg
4 tablespoons water
1/2 teaspoon salt

FILLING

2 cups coarsely chopped cold cooked meat
1 tablespoon drippings
1 medium-sized potato
1 cup stock or hot water
salt and pepper
1 small onion

Any cold meat may be used for this. Cut it into inch pieces. Slice the onion and potato and fry in drippings until onion is slightly browned. Add the meat and stock, or hot water, or dissolve in hot water any left-over meat gravy. Cook all together until potato is soft, but not crumbled; season with the pepper and salt. Thicken with a tablespoon of flour and turn into a pudding dish.

Make a batter by sifting together flour, baking-powder and salt; stir in the egg and milk, mixed with the water. Beat hard until free from lumps, then pour over meat and vegetables in the pudding and bake until brown.

CHINESE MUTTON

1 pint chopped cooked mutton
1 head shredded lettuce
1 can cooked peas
1/8 teaspoon pepper
1 tablespoon fat
1-1/2 cups broth
1 teaspoon of salt

Cook 15 minutes. Serve as a border around rice.

SHEPHERD'S PIE

2 cups chopped cooked mutton
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon curry powder
2 cups hominy
1 cup peas or carrots
1/2 pint of brown sauce or water

Put meat and vegetables in baking dish. Cover with rice, hominy, or samp, which has been cooked. Bake until brown.

SCALLOPED HAM AND HOMINY

2 cups hominy (cooked)
1 cup chopped cooked ham
1/3 cup fat
1/3 cup flour
1 teaspoon of salt
1/8 teaspoon mustard
1/8 teaspoon cayenne
1 egg
1 cup milk
1/2 cup water

Melt the fat. Add the dry ingredients and the liquid slowly. When at boiling point, add hominy and ham. Stir in the egg. Place in a baking-dish. Cover with buttered crumbs. Bake until brown.

BEEF LOAF

1 tablespoon lemon juice
1 tablespoon sour pickle
2 teaspoons salt
1/8 teaspoon cayenne
1 teaspoon celery salt

To 1 tablespoon of gelatine, softened in 1/2 cup of cold water add 1 cup of hot tomato juice and pulp. Add seasoned meat. Chill and slice. May be served with salad dressing.

BAKED HASH

1 cup chopped cooked meat
2 cups raw potato, cut fine
1 tablespoon onion juice
2 tablespoons chopped parsley
1/8 teaspoon pepper
1/4 cup drippings
1/2 cup gravy or water

Melt fat in frying pan. Put in all the other ingredients. Cook over a slow fire for 1/2 hour. Fold and serve as omelet.

MEAT SHORTCAKE

1-1/2 cups flour
1/2 teaspoon salt
3 tablespoons shortening
2 teaspoons baking powder
2 cups chopped, cooked meat
1 teaspoon onion juice
1/2 cup gravy or soup stock
Salt and pepper
3/4 cup milk and water

Mix flour, salt and baking powder. Rub in shortening, and mix to dough with milk and water. Roll out to quarter of an inch thickness, bake in layer cake tins. Put together with the chopped meat mixed with the onion and seasoning, and heated hot with the gravy or stock. If stock is used, thicken with a tablespoon of flour mixed with one of butter, or butter substitute. Serve as soon as put together. Cold cooked fish heated in cream sauce may be used for a filling instead of the meat.

SCRAPPLE

Place a pig's head in 4 quarts of cold water and bring slowly to the boil. Skim carefully and season the liquid highly with salt, cayenne and a teaspoon of rubbed sage. Let the liquid simmer gently until the meat falls from the bones. Strain off the liquid, remove the bones, and chop the meat fine.

Measure the liquid and allow 1 cup of sifted cornmeal to 3 cups of liquid. Blend the cornmeal in the liquid and simmer until it is the consistency of thick porridge. Stir in the chopped meat and pour in greased baking pans to cool. One-third buckwheat may be used instead of cornmeal, and any kind of chopped meat can be blended with the pork if desired. Any type of savory herb can also be used, according to taste.

When scrapple is to be eaten, cut into one-half inch slices, dredge with flour, and brown in hot fat.

FISH AS A MEAT SUBSTITUTE

As the main course at a meal, fish may be served accompanied by vegetables or it may be prepared as a "one-meal dish" requiring only bread and butter and a simple dessert to complete a nutritious and well balanced diet. A lack of proper knowledge of selection of fish for the different methods of cooking, and the improper cooking of fish once it is acquired, are responsible to a large extent for the prejudice so frequently to be found against the use of fish.

The kinds of fish obtainable in different markets vary somewhat, but the greatest difficulty for many housekeepers seems to be, to know what fish may best be selected for baking, broiling, etc., and the tests for fish when cooked. An invariable rule for cooking fish is to apply high heat at first, until the flesh is well seared so as to retain the juices; then a lower temperature until the flesh is cooked throughout. Fish is thoroughly cooked when the flesh flakes. For broiling or pan broiling, roll fish in flour or cornmeal, preferably the latter, which has been well seasoned with salt and cayenne. This causes the outside to be crisp and also gives added flavor. Leftover bits of baked or other fish may be combined with white sauce or tomato sauce, or variations of these sauces, and served as creamed fish, or placed in a greased baking dish, crumbs placed on top and browned and served as scalloped fish. Fish canapes, fish cocktail, fish soup or chowder; baked, steamed, broiled or pan broiled fish, entrees without number, and fish salad give opportunity to use it in endless variety.

Combined with starchy foods such as rice, hominy, macaroni, spaghetti or potato, and accompanied by a green vegetable or fruit, the dish becomes a meal. Leftover bits may also be utilized for salad, either alone with cooked or mayonaise salad dressing, or combined with vegetables such as peas, carrots, cucumbers, etc. The addition of a small amount of chopped pickle to fish salad improves its flavor, or a plain or tomato gelatine foundation may be used as a basis for the salad. The appended lists of fish suitable for the various methods of cooking, and the variety in the recipes for the uses of fish, have been arranged to encourage a wider use of this excellent meat substitute, so largely eaten by European epicures, but too seldom included in American menus. During the period of the war, the larger use of fish is a patriotic measure in that it will save the beef, mutton and pork needed for our armies.

FISH SHORTCAKE

2 cups cooked meat or fish
1 cup gravy or water
1 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon onion juice

2 cups rye flour
1 teaspoon of salt
1/8 teaspoon cayenne
4 teaspoons baking powder
4 tablespoons fat
1 cup gravy, water or milk

Place meat or fish and seasonings in greased dish. Make shortcake by sifting dry ingredients, cut in fat, and add liquid. Place on top of meat or fish mixture. Bake 30 minutes.

CREOLE CODFISH

1 cup codfish, soaked over night and cooked until tender
2 cups cold boiled potatoes
1/3 cup pimento
2 cups breadcrumbs
1 cup tomato sauce

Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole wheat flour.

1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon onion juice, and, gradually
1 cup of tomato and juice

Place the codfish, potatoes and pimento in a baking dish. Cover with the tomato sauce, then the breadcrumbs, to which have been added 2 tablespoons of drippings. Bake brown.

CREAMED SHRIMPS AND PEAS

1 cup shrimps
1 cup peas
2 tablespoons fat
1 teaspoon salt
1/8 teaspoon cayenne
1-1/2 cups milk
2 tablespoons flour

Melt fat, add dry ingredients, and gradually the liquid. Then add fish and peas.

DRESSING FOR BAKED FISH

2 cups breadcrumbs
1/2 teaspoon salt
1/8 teaspoon pepper (cayenne)
1 teaspoon onion juice
1 tablespoon parsley
1 tablespoon chopped pickle
1/4 cup fat

Mix well and fill fish till it is plump with the mixture.

SHRIMP AND PEA SALAD

1 cup cooked fish
1 cup celery
2 tablespoons pickle
1 cup salad dressing
1 cup peas

FOR DRESSING

1 egg
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon mustard
2 tablespoons fat
3/4 cup milk
1/4 cup vinegar
2 tablespoons corn syrup

Directions for making dressing: Mix all ingredients. Cook over hot water until consistency of custard.

FISH CHOWDER

1/4 lb. fat salt pork
1 onion
2 cups fish
2 teaspoons salt
1/8 teaspoon pepper
Water to cover
2 cups potatoes, diced

Cook slowly, covered, for 1/2 hour. Add 1 pint of boiling milk and 1 dozen water crackers.

BAKED FINNAN HADDIE

1/2 cup each of milk and water, boiling hot
1 fish

Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot with fat and bake 25 minutes. One tablespoon chopped parsley on top.

FISH CROQUETTES

1 cup of cooked fish
1-1/2 cups mashed potato
1 tablespoon parsley
1 egg
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon celery seed
1 teaspoon lemon juice

Shape as croquette and bake in a moderate oven 25 minutes.

CLAMS A LA BECHAMEL

1 cup chopped clams
1-1/2 cups milk
1 bay leaf
3 tablespoons fat
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon nutmeg
1 tablespoon chopped parsley
1 teaspoon lemon juice
Yolks of 2 eggs
1/2 cup breadcrumbs

Scald bay-leaf in milk. Make sauce, by melting fat with flour; add dry ingredients, and gradually add the liquid. Add egg. Add fish. Put in baking dish. Cover top with breadcrumbs. Bake 20 minutes.

SCALLOPED SHRIMPS

1/4 cup fat
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon cayenne
1 cup cooked shrimps
1/2 cup cheese
1/2 cup celery stalk
1 cup milk

Melt fat, add dry ingredients, and gradually the liquid. Then add fish and cheese. Bring to boiling point and serve.

ESCALLOPED SALMON

1 large can salmon
1/2 doz. soda crackers
2 cups thin white sauce
Salt, pepper
1 hard-boiled egg

Alternate layers of the salmon and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of butter or butter substitute, moistening with the white sauce. Finish with a layer of the fish, sprinkling it with the cracker crumbs dotted with butter. Bake in a moderate oven for 30 minutes, or until the top is well browned.

Fish for Frying.--Brook trout, black bass, cod steaks, flounder fillet, perch, pickerel, pompano, smelts, whitefish steak, pike, weakfish, tilefish.

Fish for Boiling.--Cod, fresh herring, weakfish, tilefish, sea bass, pickerel, red snapper, salt and fresh mackerel, haddock, halibut, salmon, sheepshead.

Fish for Baking.--Black bass, bluefish, haddock, halibut, fresh mackerel, sea bass, weakfish, red snapper, fresh salmon, pickerel, shad, muskellunge.

Fish for Broiling.--Bluefish, flounder, fresh mackerel, pompano, salmon steak, black bass, smelts, sea bass steaks, whitefish steaks, trout steaks, shad roe, shad (whole).

CHEESE AS A MEAT SUBSTITUTE

CHEESE AND BREAD RELISH

2 cups of stale breadcrumbs
1 cup of American cheese, grated
2 teaspoons of salt
1/8 teaspoon of pepper
2 cups of milk
1 egg
2 tablespoons of fat

Mix well. Bake in a greased dish in moderate oven for 25 minutes.

WELSH RAREBIT

1 cup of cheese
1 cup of milk
1/4 teaspoon of mustard
1/8 teaspoon of pepper
2 tablespoons of flour
1 teaspoon of fat
1 teaspoon of salt
1 egg

Put milk and cheese in top of double boiler over hot water. Heat until cheese is melted. Mix other ingredients. Add to cheese and milk. Cook five minutes, stirring constantly, and serve at once on toast.

MACARONI WITH CHEESE

Over 1 cup macaroni, boiled in salted water, pour this sauce:

2 tablespoons flour
2 tablespoons fat
1 cupful milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated American cheese

Melt fat, add dry ingredients. Add liquid slowly. Bring to boiling point. Add cheese. Stir until melted. Pour over macaroni.

CHEESE AND CABBAGE

2 cups cooked cabbage
1/4 cup fat
1/4 cup flour
1/8 teaspoon cayenne
1-1/2 cups milk
1 cup grated cheese
1 teaspoon salt

Melt fat, add dry ingredients. Add milk gradually. When at boiling point, add cheese. Pour over cabbage in greased dish and bake 20 minutes. Buttered crumbs may be put on top before baking if desired.

NUT AND CHEESE CROQUETTES

2 cups stale breadcrumbs
1 cup milk
1 yolk of egg
1 cup chopped nuts
1/8 teaspoon salt
1/8 teaspoon cayenne
1/2 cup grated cheese

Shape and roll in dried breadcrumbs. Bake 20 minutes.

CHEESE WITH TOMATO AND CORN

1 tablespoon fat
3/4 cup cooked corn
1/2 cup tomato puree
1 teaspoon salt
2 cups grated cheese
1/4 cup pimento
1 egg
1/2 teaspoon paprika

Heat puree. Add fat, corn, salt, paprika and pimento. When hot, add cheese. When melted, add yolk. Cook till thick. Serve on toast.

CHEESE AND CELERY LOAF

1/2 loaf thinly sliced bread
1 cup cheese
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup fat
1 teaspoon Worcestershire sauce
2 eggs
1/2 cup milk
1/2 cup cooked celery knob or celery

Mix all ingredients except milk and bread. Spread on bread. Pile in baking dish. Pour milk over the mixture. Bake in a moderate oven until firm in center. Serve hot.

FARINA AND CHEESE ENTREE

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

Mix all thoroughly. Bake in greased dish 30 minutes.

BOSTON ROAST

1 teaspoon onion juice
1 cup grated cheese
1 teaspoon salt
1/8 teaspoon cayenne
1 cup beans (kidney)
About 1 cup breadcrumbs

Soak and cook beans. Mix all ingredients into loaf. Baste with fat and water. Bake 30 minutes. Serve with tomato sauce.

SPINACH LOAF

1 cup spinach
1 cup cheese
1/8 teaspoon cayenne
1/2 cup breadcrumbs
1 tablespoon fat
1/4 teaspoon salt

Mix and bake in greased dish 20 minutes.

CHEESE FONDUE

1 cup breadcrumbs
1 cup milk
1 cup cheese
1 egg
2 tablespoons fat
1/8 teaspoon salt

Soak bread 10 minutes in milk. Add fat and cheese. When melted, add egg and seasoning. Cook in double boiler or bake 20 minutes.

RICE-CHEESE RAREBIT

1/4 cup fat
1/4 cup flour
1 teaspoon salt
1-1/2 cups tomato juice and pulp
1 cup cheese
1 cup cooked rice
1/8 teaspoon cayenne

Melt fat. Add dry ingredients. Add liquid slowly. When at boiling point, add cheese and rice. Serve hot.

POLENTA

1 cup cooked cornmeal mush
1/2 teaspoon salt
1/2 cup cheese
1/8 teaspoon pepper

While mush is hot place ingredients in layers in baking dish. Bake 20 minutes.

CHEESE SAUCE

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

Prepare same as tomato sauce. Serve with rice or spaghetti.

TOMATO CHEESE SAUCE

1 pt. milk
1/2 teaspoon soda
2/3 cup flour
2 tablespoons fat
1 pt. tomatoes
1 cup cheese

For both the sauces, melt fat, add dry ingredients and, gradually, the liquid. When at boiling point, add cheese and serve. This is an excellent sauce for fish.

CHEESE SAUCE ON TOAST

1/4 cup fat
1/2 teaspoon salt
1 pint 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.

CHEESE MOLD

1/2 pint cottage cheese
1/4 cup green peppers, chopped
1/2 cup condensed milk
1/8 teaspoon of cayenne
1 tablespoon of gelatine
2 tablespoons of cold water
1 teaspoon salt

Soak the gelatine in the cold water until soft. Dissolve over hot water. Add the other ingredients. Chill. Serve as a salad or as a lunch or supper entree.

CHEESE SOUP

1 quart milk or part stock
1/4 cup flour
1 teaspoon salt
1/4 cup fat
1 cup cheese
1/4 tablespoon paprika

Cream fat and flour; add gradually the liquid, and season. When creamy and ready to serve, stir in the cheese, grated.

CHEESE BISCUIT

1 cup flour
1/4 teaspoon salt
1/2 cup water
3 teaspoons baking powder
1 tablespoon butter or fat
8 tablespoons grated cheese

Mix like drop baking powder biscuit. Bake 12 minutes in hot oven. This recipe makes twelve biscuits. They are excellent to serve with a vegetable salad as they are high in nutrition.

CELERY-CHEESE SCALLOP

1-1/2 cups breadcrumbs
2 cups milk
3 cups chopped celery
1 cup shaved cheese

Cook celery till tender. Put layer of crumbs in greased baking dish, then celery; cover with cheese and sprinkle with salt and pepper. Repeat to fill dish. Turn in boiling hot milk with 1 cup of celery water. Bake for 30 minutes.

MEAT SUBSTITUTE DISHES

CORN AND OYSTER FRITTERS

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
1 egg
6 oysters
2 full tablespoons Kornlet

Sift dry ingredients, add milk, egg and Kornlet. Add oysters last. Fry in deep fat, using a tablespoonful to an oyster.

SALMON LOAF

2 cups cooked salmon
1 cup grated breadcrumbs
2 beaten eggs
1/2 cup milk
1/2 teaspoon paprika
1/2 teaspoon salt
1 tablespoon chopped parsley
1 teaspoonful onion juice

Mix thoroughly. Bake in greased dish 30 minutes.

BAKED LENTILS

Two cups lentils that have been soaked over night. Boil until soft, with 2 small onions and 1 teaspoon each of thyme, savory, marjoram, and 4 cloves. Drain. Add 1 teaspoon of salt, and put into baking dish. Dot with fat. Bake for 30 minutes.

HOMINY CROQUETTES

1 cup of cooked hominy
1/2 cup nuts
1 tablespoon corn syrup
1 teaspoon of salt
1/8 teaspoon of pepper
1 egg
1 tablespoon melted fat

Mix and roll in dried breadcrumbs and bake in oven 20 minutes.

MEATLESS SAUSAGE

1 cup soaked and cooked dried peas, beans, lentils or lima beans
1/2 cup dried breadcrumbs
1/4 cup fat
1 egg
1/2 teaspoon salt
1 teaspoon sage

Mix and shape as sausage. Roll in flour and fry in dripping.

RICE AND NUT LOAF

1 cup boiled rice or potato
1 cup peanuts
2/3 cup dried breadcrumbs
3/4 cup milk
2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon cayenne
2 tablespoons fat

Mix well. Bake in greased pan 30 minutes.

SOY BEAN CROQUETTES

2 cups baked or boiled soy beans
1-1/2 tablespoons molasses
2 tablespoons butter or drippings
1 teaspoon salt
1 tablespoon vinegar
Pepper to taste
1 egg
1 scant cup breadcrumbs

When the beans are placed on to boil, put tablespoon fat and half an onion with them. After draining well, put through the foodchopper, keeping the liquid for soup stock. Mix all the ingredients, beating the egg white before adding. Form into balls or cylinders, dip in the leftover egg yolk, to which a few drops of water have been added, and then coat with stale bread or cracker crumbs. Be sure the croquettes are well covered, then fry brown. Serve with cream sauce or with scalloped or stewed tomatoes. With a green salad, this is a complete meal.

LEGUME LOAF

1/3 cup dried breadcrumbs
2 tablespoons corn syrup
1 egg
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons chopped nuts
1 teaspoon onion juice
3 tablespoons fat
3/4 cup milk
1/2 cup pulp from peas, beans or lentils, soaked and cooked until
tender

Mix well. Bake in greased pan 30 minutes. Serve with tomato sauce, or white sauce, with 2 tablespoons nuts, or 2 teaspoons horseradish added.

VEGETABLE LOAF

One cup peas, beans or lentils soaked over night, then cooked until tender. Put through colander. To 2 cups of mixture, add:

2 eggs
3/4 cup dried breadcrumbs
2 teaspoons poultry seasoning
2 teaspoons celery salt
1/2 cup whole wheat flour
1-1/2 cups tomato juice and pulp
2 teaspoons onion juice
1/2 teaspoon salt
2 cups chopped peanuts

Mix thoroughly. Place in greased baking dish. Bake 30 minutes.

KIDNEY BEAN SCALLOP

Two cups kidney beans, soaked over night. Cook until tender. Drain.

To each 2 cups of beans, add:

2 tablespoons fat
1 tablespoon chopped onion
1/4 cup tomato pulp
1 teaspoon salt
1/8 teaspoon pepper

Mix thoroughly. Place in greased baking dish. Cover with 2 cups crumbs, to which have been added 2 tablespoons melted fat. Bake 30 minutes in moderate oven.

VENETIAN SPAGHETTI

1 cup cooked spaghetti or macaroni
1 cup carrots
1 cup turnips
1 cup cabbage
2 cups milk
1/2 cup onions
1/4 cup fat
1/4 cup flour
1 teaspoon salt
1/2 cup chopped peanuts
Pepper

Cook spaghetti until tender (about 30 minutes). Cook vegetables until tender in 1 quart water, with 1 teaspoon of salt added. Melt fat, add dry ingredients, add milk gradually and bring to boiling point each time before adding more milk. When all of milk is added, add peanuts. Put in greased baking dish one-half of spaghetti, on top place one-half of vegetables, then one-half of sauce. Repeat, and place in moderately hot oven 30 minutes.

HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT

3 tablespoons of horseradish
1 tablespoon vinegar
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 cup of thick, sour cream, and
1 tablespoon corn syrup, or
4 tablespoons of condensed milk

Mix and chill.

BROWN SAUCE FOR LEFTOVER MEATS

1/3 cup drippings
1/4 cup of whole wheat flour
1/8 teaspoon pepper
1-1/2 cups meat stock or water
1 teaspoon salt

Melt the fat and brown the flour in it. Add the salt and pepper and gradually the meat stock or water. If water is used, add 1 teaspoon of kitchen bouquet. This may be used for leftover slices or small pieces of any kind of cooked meat.

FOOD WILL WIN THE WAR DON'T WASTE IT

"_To provide adequate supplies for the coming year is of absolutely vital importance to the conduct of the war, and without a very conscientious elimination of waste and very strict economy in our food consumption, we cannot hope to fulfill this primary duty._"

_WOODROW WILSON._

SAVE SUGAR

_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE SUGAR WITH PRACTICAL RECIPES FOR SUGARLESS DESSERTS, CAKES, CANDIES AND PRESERVES._

One ounce of sugar less per person, per day, is all our Government asks of us to meet the world sugar shortage. One ounce of sugar equals two scant level tablespoonfuls and represents a saving that every man, woman and child should be able to make. Giving up soft drinks and the frosting on our cakes, the use of sugarless desserts and confections, careful measuring and thorough stirring of that which we place in our cups of tea and coffee, and the use of syrup, molasses or honey on our pancakes and fritters will more than effect this saving.

It seems but a small sacrifice, if sacrifice it can be called, when one recognizes that cutting down sugar consumption will be most beneficial to national health. The United States is the largest consumer of sugar in the world. In 1916 Germany's consumption was 20 lbs. per person per year, Italy's 29 to 30 lbs., that of France 37, of England 40, while the United States averaged 85 lbs. This enormous consumption is due to the fact that we are a nation of candy-eaters. We spend annually $80,000,000 on confections. These are usually eaten between meals, causing digestive disturbances as well as unwarranted expense. Sweets are a food and should be eaten at the close of the meal, and if this custom is established during the war, not only will tons of sugar be available for our Allies, but the health of the nation improved.

The average daily consumption of sugar per person in this country is 5 ounces, and yet nutritional experts agree that not more than 3 ounces a day should be taken. The giving up of one ounce per day will, therefore, be of great value in reducing many prevalent American ailments. Flatulent dyspepsia, rheumatism, diabetes, and stomach acidity are only too frequently traced to an oversupply of sugar in our daily diet.

Most persons apparently think of sugar merely as a sweetening agent, forgetting entirely the fact that it is a most concentrated food. It belongs to what is called the carbohydrate group, upon which we largely depend for energy and heat. It is especially valuable to the person doing active physical work, the open-air worker, or the healthy, active, growing child, but should be used sparingly by other classes of people. Sugar is not only the most concentrated fuel food in the dietary, but it is one that is very readily utilized in the body, 98 per cent. of it being available for absorption, while within thirty minutes of the time it is taken into the system part of it is available for energy.

As a food it must be supplied, especially to the classes of people mentioned above, but as a confection it can well be curtailed. When it is difficult to obtain, housekeepers must avail themselves of changed recipes and different combinations to supply the necessary three ounces per day and to gain the much-desired sweet taste so necessary to many of our foods of neutral flavor with which sugar is usually combined.

Our grandmothers knew how to prepare many dishes without sugar. In their day lack of transportation facilities, of refining methods and various economic factors made molasses, sorghum, honey, etc., the only common methods of sweetening. But the housekeeper of to-day knows little of sweetening mediums except sugar, and sugar shortage is to her a crucial problem. There are many ways, however, of getting around sugar shortage and many methods of supplying the necessary food value and sweetening.

By the use of marmalades, jams and jellies canned during the season when the sugar supply was less limited, necessity for the use of sugar can be vastly reduced. By the addition to desserts and cereals of dried fruits, raisins, dates, prunes and figs, which contain large amounts of natural sugar, the sugar consumption can be greatly lessened. By utilizing leftover syrup from canned or preserved fruits for sweetening other fruits, and by the use of honey, molasses, maple sugar, maple syrup and corn syrup, large quantities of sugar may be saved. The substitution of sweetened condensed milk for dairy milk in tea, coffee and cocoa--in fact, in all our cooking processes where milk is required--will also immeasurably aid in sugar conservation. The substitutes mentioned are all available in large amounts. Honey is especially valuable for children, as it consists of the more simple sugars which are less irritating than cane sugar, and there is no danger of acid stomach from the amounts generally consumed.

As desserts are the chief factor in the use of quantities of sugar in our diet, the appended recipes will be of value, as they deal with varied forms of nutritious, attractive sugarless desserts. It is only by the one-ounce savings of each individual member of our great one hundred million population that the world sugar shortage may be met, and it is hoped every housekeeper will study her own time-tested recipes with the view of utilizing as far as possible other forms of sweetening. In most recipes the liquid should be slightly reduced in amount and about one-fifth more of the substitute should be used than the amount of sugar called for.

With a few tests along this line one will be surprised how readily the substitution may be made. If all sweetening agents become scarce, desserts can well be abandoned. Served at the end of a full meal, desserts are excess food except in the diet of children, where they should form a component part of the meal.

SUGARLESS DESSERTS

CRUMB SPICE PUDDING

1 cup dry bread crumbs
1 pint hot milk

Let stand until milk is absorbed.

1/4 teaspoon salt
1/2 cup molasses
1/4 teaspoon cinnamon
1 egg
1/2 teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger
2/3 cup raisins, dates and prunes (steamed 5 minutes)

Mix and bake 45 minutes.

TAPIOCA FRUIT PUDDING

1/2 cup pearl tapioca or sago
3 cups water
1/4 lb. dried apricots, prunes, dates or raisins
1/8 teaspoon salt
2 tablespoons fat
1/2 cup corn syrup

Soak fruit in water 1 hour. Add other ingredients. Cook directly over fire 5 minutes, then over hot water until clear, about 45 minutes.

MARMALADE PUDDING

6 slices stale bread
1/4 cup fat
2 egg yolks
1 tablespoon corn syrup
1/8 teaspoon salt
1 cup milk
1 cup marmalade or preserves

Mix eggs, corn syrup, salt and milk. Dip bread and brown in frying pan. Spread with marmalade or preserves. Pile in baking dish. Cover with any of the custard mixture which is left. Cover with meringue. Bake 15 minutes.

PRUNE ROLL

2 cups whole wheat flour
1/2 cup milk
1 tablespoon fat
2 tablespoons sugar
1/8 teaspoon salt
1 egg
1/2 lb. washed and scalded prunes, dates, figs or raisins
2 teaspoons baking powder

To prunes, add 1/2 cup water and soak 10 minutes. Simmer in same water until tender (about 10 minutes). Drain prunes and mash to a pulp. Mix flour, baking powder and salt. Add beaten egg and milk. Mix to a dough. Roll out thin, spread with prune pulp, sprinkle with two tablespoons sugar. Roll the mixture and place in greased baking dish. Bake 30 to 40 minutes. Take half cup of juice from prunes, add 1 tablespoon corn syrup. Bring to boiling point. Serve as sauce for prune roll.

MARMALADE BLANC MANGE

1 pint milk
1/8 cup cornstarch
2 yolks of eggs
1/3 cup orange marmalade
1/2 teaspoon vanilla
Few grains of salt

Mix cornstarch with 1/4 cup of cold milk. Scald rest of milk, add cornstarch, and stir until thick. Cook over hot water 20 minutes. Add rest of ingredients. Cook, stirring 5 minutes. Chill and serve with two whites of eggs, beaten stiff, to which has been added 2 tablespoons orange marmalade. Two ounces grated chocolate and 1/3 cup corn syrup may be substituted for marmalade.

COFFEE MARSHMALLOW CREAM

2 cups strong boiling coffee
2 tablespoons gelatine (granulated)
2 tablespoons cold water
1/4 cup corn syrup
1 cup condensed milk
1/2 teaspoon vanilla

Soak gelatine in cold water until soft. Add coffee and stir until dissolved. Add other ingredients. Chill. One-quarter cup of marshmallows may be cut up and added just before chilling.

FRUIT PUDDING

2 cups of left-over canned fruit or cooked dried fruit
2 cups of the juice or water
1/4 cup corn syrup
2 tablespoons gelatine
1 tablespoon lemon juice

Soften the gelatine in 2 tablespoons of the juice or water. Add the rest of the fruit after it has been heated. When the gelatine is dissolved, add the fruit, lemon juice and corn syrup. Pour in mold.

CEREAL AND DATE PUDDING

1 cup cooked cereal
2 cups milk
1-1/2 tablespoons fat
1 cup dates
1/4 cup corn syrup
1/2 teaspoon salt
1 teaspoon grated lemon rind
1/2 teaspoon vanilla
1 egg

Cook over hot water until thick, and boil or bake 20 minutes. Serve with hot maple syrup.

BAKED APPLES WITHOUT SUGAR

Fill cored apples with 1 tablespoon honey, corn syrup, chopped dates, raisins, marmalade, or chopped popcorn mixed with corn syrup in the proportion of two tablespoons of syrup to a cup of corn. Put one-quarter inch of water in pan. Bake until tender and serve apples in pan with syrup as sauce.

APPLES AND POPCORN

Core apples. Cut just through the skin around the center of the apple. Fill the center with popcorn and 1 teaspoon of corn syrup. Bake 30 minutes.

MAPLE RICE PUDDING

1/2 cup rice
1-1/2 cups milk
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/3 cup maple syrup
1/2 cup raisins
1 egg

Cook in top of double boiler or in steamer 35 minutes.

ECONOMY PUDDING

1 cup cooked cereal
1/2 cup corn syrup
1/4 teaspoon mapline
1/2 cup milk
1/2 cup chopped nuts
1/2 cup raisins or dates
1 egg

Cook in double boiler until smooth. Serve cold with cream or place in baking dish and bake 20 minutes.

OATMEAL AND PEANUT PUDDING

2 cups cooked oatmeal
1 cup sliced apple
1 cup peanuts
1/2 cup raisins
1/3 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon salt

Mix and bake in greased dish for 30 minutes. Serve hot or cold. This is a very nourishing dish.

CHOCOLATE BLANC MANGE

1 pint milk
1/3 cup cornstarch
1/3 cup corn syrup
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
2 oz. grated chocolate

Mix cornstarch with 1/4 cup cold milk. Scald rest of milk. Add cornstarch. Cook until thick. Add a little of the hot mixture to the chocolate when melted. Mix all ingredients and cook 5 minutes, stirring constantly. Chill and serve with plain or chopped nuts.

OATMEAL FRUIT PUDDING

2 cups cooked oatmeal
1/8 cup molasses
1 cup raisins
1/8 teaspoon salt
1/2 cup chopped nuts
1 egg (beaten)

Mix well. Bake in greased baking dish 30 minutes

JELLIED PRUNES

1/2 lb. prunes
2-1/2 cups cold water
2 tablespoons granulated gelatine
1/2 cup corn syrup or 1/4 cup sugar
2 teaspoons grated lemon or orange rind

Soak washed and scalded prunes in 2 cups cold water 10 minutes. Simmer until tender (about 10 minutes). Soak gelatine in 1/2 cup cold water. When soft, add to hot prune mixture. When gelatine is dissolved, add other ingredients and place in mold. Chill, and stir once or twice while chilling to prevent prunes settling to bottom of mold.

APPLE PORCUPINES

Core 6 apples. Cut line around apple just through skin. Fill center with mixture of one-quarter cup each of dates, nuts and figs or marmalade, to which has been added one-quarter cup corn syrup or honey. Bake 30 minutes with one-quarter inch water in baking pan. Stick outside of apple with blanched almonds to make porcupine quills.

SCALLOPED FRUIT PUDDING

2 tablespoons melted fat
2 cups crumbs
1/2 cup of fruit juice or water
1/4 cup corn syrup
2 cups of left-over canned or cooked dried fruit

Put one-quarter of the crumbs on the bottom of a buttered baking pan. Cover with one-half the fruit, one-half the corn syrup, one-half the liquid, one-quarter of the crumbs; the other half of the fruit, juice and corn syrup, and the rest of the crumbs, on top. Bake 20 minutes in a hot oven.

PRUNE FILLING FOR PIE

1/2 lb. pitted prunes
1/3 cup corn syrup, or 2 tablespoons sugar
1 cup water
2 teaspoons lemon rind
1/2 tablespoon fat
1 tablespoon cornstarch

Wash and scald prunes. Soak ten minutes in the water. Simmer until tender. Rub through colander. Add other ingredients, well blended. Bring to boiling point. Use as filling for pastry.

APPLE AND DATE FILLING

2 cups apples
1 cup dates
1 tablespoon, fat
1 teaspoon lemon rind
1/4 cup water

Mix all and use as filling for double crust, or cook until apples are tender. Mix well and use as filling for tarts, etc.

LEMON FILLING FOR PIE

1-1/2 cups corn syrup
1-1/2 cups water
1/3 cup cornstarch
2 eggs
1 tablespoon lemon rind
1/2 cup lemon juice (2 lemons)
1/8 teaspoon salt

Mix cornstarch and 1 cup water. Add to corn syrup. Cook over direct flame until thick. Cook over hot water 20 minutes. Mix other ingredients. Add one-half cup water and add to other mixture. Cook 5 minutes and use as filling--hot or cold.

SOUR CREAM FILLING FOR CAKE

1 cup sour cream (heated)
1 cup chopped nuts
2 tablespoons corn syrup
1 teaspoon gelatine
2 tablespoons cold water

Soften gelatine in cold water. Add heated cream and when dissolved add other ingredients. Chill and use for cake filling. This is a good way of using up leftover cream which has turned.

MOCK MINCE MEAT FILLING FOR PIE

1 cup cranberries, chopped
1 cup raisins
1 cup corn syrup
2 tablespoons flour mixed with 1/4 cup cold water
2 tablespoons fat

Mix all. Bring to boiling point and place in double crust pastry or cook until thick and use as filling for tarts.

PUMPKIN FILLING FOR PIE

2 cups stewed pumpkin
1 cup corn syrup
1 egg
2 tablespoons flour
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon ginger
1 teaspoon vanilla
1/8 teaspoon salt
1-1/2 cups milk

Mix all ingredients and bake in double crust pastry, or cook and serve in cooked single crust with meringue.

MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE

2 egg whites
2 tablespoons corn syrup

Beat whites until very stiff. Add corn syrup by folding in. Do not beat.

WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE

1 cup corn syrup
2 cups water
2 cups raisins
2 tablespoons fat
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/2 cups fine cornmeal, 2 cups rye flour; or, 3-1/2 cups whole
wheat flour
1-1/2 teaspoons baking powder, or, 1/2 teaspoon soda

Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.

SOUR MILK GINGER BREAD

2 tablespoons fat
1/4 cup molasses
1 egg
1/2 teaspoon salt
1/2 cup sour milk
1 teaspoon soda
2 cups whole wheat flour
1 teaspoon ginger

Mix soda and molasses. Add other ingredients. Bake in muffin pans 20 minutes or loaf 40 minutes.

MAPLE CAKE

1/4 cup fat
1 cup corn syrup
1-1/2 teaspoons mapline
1 egg
1 teaspoon baking powder
1-1/4 cups whole wheat flour
1/4 teaspoon soda
1/4 cup milk
1/2 teaspoon vanilla
1/2 cup coarsely cut nuts

Cream fat, syrup and mapline. Add beaten egg. Sift dry ingredients and add alternately with milk. Add flavoring and nuts last. Beat well. Bake 20 minutes in layer pan. This quantity makes one layer.

COCOANUT SURPRISE

6 slices of bread cut in half
1/2 cup of milk
1 egg yolk
1 tablespoon corn syrup
2 tablespoons cocoanut
Tart jelly

Mix milk, egg yolk and corn syrup. Dip bread in this mixture and brown in frying pan, with small amount of fat. Spread with currant or other tart jelly, preserve or marmalade. Sprinkle with cocoanut and serve as cakes.

SOY BEAN WAFERS

1 cup soy beans, finely chopped
1/2 cup butter or shortening
1/4 cup sugar
1/3 cup corn syrup
1/2 teaspoon lemon or vanilla
1/2 cup flour
1 egg
2 teaspoons baking powder

Soak beans over night, boil for 1 hour. Drain. Cool and put through food-chopper. Cream butter and sugar, add beans, egg. Sift flour with baking powder and add to first mixture. Drop by teaspoonfuls on a baking sheet and bake 8 minutes in a hot oven.

APPLE SPICE CAKE

1/2 cup fat
1/2 cup sugar
1 beaten egg
1/3 cup molasses
1/2 cup tart apple sauce
1/2 cup raisins, dates, prunes or currants (chopped)
1-1/2 cups flour
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon nutmeg

Cream fat and sugar. Add egg. Alternate dry ingredients (which have been sifted together) with the liquid. Add fruit last. Beat well. Bake as loaf about 15 minutes, or in muffin pans about 25 minutes.

CRISP GINGER COOKIES

1 cup of molasses
2 tablespoons of fat
1 teaspoon soda and 1 teaspoon water (hot)
1 cup of flour
1 tablespoon ginger
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon salt
About 3 cups flour

Heat molasses and fat until fat is melted. Sift spices with one cup of flour. Dissolve soda in one teaspoon of hot water. Combine all and add enough more flour to make dough stiff enough to roll out. Bake 12 to 15 minutes in moderate oven.

SOFT CINNAMON COOKIES

1 cup molasses
2 tablespoons fat
1/2 cup boiling water
1 cup flour
1 teaspoon soda
1/2 teaspoon ginger
2 tablespoons cinnamon
1/8 teaspoon salt
1/2 teaspoon of cloves

Mix molasses, fat, and boiling water. Sift dry ingredients. Add the liquid. Add enough more flour (about four cups) to make dough stiff enough to roll out. Cut and bake about 15 minutes in moderately hot oven.

WARTIME FRUIT CAKE

1 cup honey or corn syrup
1 tablespoon fat
1 egg
2 cups flour
1 teaspoon cinnamon
1 teaspoon cloves
1/8 teaspoon salt
1 cup chopped dates, figs, prunes or raisins
3/4 teaspoon soda
2/3 cup milk

Cream fat, honey and egg. Sift dry ingredients. Add alternately with milk. Bake in loaf 45 minutes in moderate oven.

HOT WATER GINGER CAKES

1-1/2 cup molasses
3/4 cup boiling water
2-1/2 cups flour
1-1/8 teaspoons soda
1-1/2 teaspoons ginger
3/4 teaspoon salt
1/4 cup fat

Sift dry ingredients. Mix fat, molasses and boiling water. Add dry ingredients. Beat briskly for a few minutes, and pour into greased muffin pans. Bake twenty to thirty minutes in moderate oven.

SPICED OATMEAL FRUIT CAKES

1-3/4 cups whole wheat flour
3/4 cup cooked oatmeal
2/3 cup corn syrup
1/2 cup raisins, dates, prunes or figs
1/4 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3 tablespoons fat

Heat the corn syrup and fat. Sift dry ingredients and add to first mixture. Add fruit last. Bake in muffin pans for 30 minutes.

FRUIT WONDER CAKES

1 doz. salted wafers
1/3 cup chopped dates
1/3 cup chopped nuts
1 egg white
2 tablespoons corn syrup
1/2 teaspoon vanilla

Beat egg white until very stiff. Add other ingredients and place on the wafers. Place under broiler until a delicate brown.

SUGARLESS CANDIES

FRUIT PASTE

2 teaspoons gelatine
2 tablespoons cold water
1/3 cup corn syrup
2 teaspoons cornstarch
1/4 cup chopped nuts
1/2 cup chopped dates
1/2 cup chopped raisins
1/4 teaspoon vanilla

Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to the boil, add cornstarch and cook for three minutes. Soften the gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire. When gelatine has dissolved add the fruit and nuts and flavoring. Chill, cut in squares, and roll each in powdered sugar.

WARTIME TAFFY

2 cups corn syrup
1/2 teaspoon soda
1 teaspoon water
2 tablespoons vinegar

Boil the syrup for fifteen minutes, then add the soda. Cook until a little snaps brittle when dropped in cold water. Add the vinegar when this stage is reached and pour into oiled pans. When cool enough to handle, pull until white; make into inch-thick rolls and clip off into neat mouthfuls with oiled scissors, or chill and break into irregular pieces when cold.

PEANUT BRITTLE

1 cup corn syrup
1 tablespoon fat
1 cup peanuts

Boil syrup and fat until brittle when tested in cold water. Grease a pan, sprinkle the roasted and shelled peanuts in it, making an even distribution, then turn in the syrup. When almost cold mark into squares. Cocoanut, puffed wheat or puffed rice may be used for candy instead of peanuts.

RAISIN AND PEANUT LOAF

Put equal quantity of seeded raisins and roasted peanuts through the food chopper, using the coarsest blade. Moisten with molasses just enough so that the mixture can be molded into a loaf. Chill, cut and serve as candy. Chopped English walnuts combined with chopped dates or figs make a very delicious loaf sweetmeat.

POPCORN BALLS AND FRITTERS

1 cup corn syrup
2 tablespoons vinegar
Popcorn

Cook syrup for fifteen minutes, add vinegar, then when a little snaps when dropped in cold water turn over popped corn, mix well, and form into balls with oiled hands, or if fritters are desired, roll out the mass while warm and cut out with a greased cutter.

COCOANUT LOAF

1 cup shredded cocoanut
1/2 cup chopped dates
1/4 cup corn syrup
1/8 teaspoon mapline

Mix corn syrup and mapline. Add enough to the dates and cocoanut to form a stiff cake. Mold into neat square at least an inch thick. Let stand in the refrigerator for one hour, then cut in squares and roll each in cornstarch.

STUFFED DATES

Mix one-half cup each of chopped peanuts and raisins. Add a teaspoon of lemon juice and two tablespoons of cream cheese. Remove stones from fine large dates, and in their place insert a small roll of the cheese mixture. These are nice in place of candy or can be served with salad.

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.