Ham Mousse

HAM MOUSSE

2 cups cooked ham chopped
1/2 cup Aspic jelly, or 1 teaspoon gelatine dissolved in 1/2 cup hot water
1 teaspoon mustard
1 teaspoon onion juice
1/2 cup whipped cream
Dash red pepper
Put on ice for 2 hours, serve cold.

Potato Salad

POTATO SALAD

Use five medium sized fresh boiled potatoes. slice them
and pour over them

1 tablespoon vinegar
1 teaspoon salt and a dash or two of pepper
1 tablespoon olive oil

Add mayonnaise dressing and garnish with large green
olives.

Bran Bread

BRAN BREAD (One Loaf)

1/4 cups liquid
1 tablespoon fat
1 to 1/2 yeast cake softened 1 cup bran
in 1/2 cup lukewarm water
3 cups wheat flour (more or
1 1/2 teaspoons salt less)
2 tablespoons molasses

Scald liquid, pour over salt, molasses and fat. When luke
warm add softened yeast. Beat well. Add bran and enough
flour to make sponge. Let stand till 1ght and foamy. Then
add enough more flour to make a dough. Knead .until smooth
and elastic. Let rise till s1ghtly more than double in bulk.
Shape into a loaf. When a little more than twice its original
size, bake from 50 minutes to 1 hour.

Bran Muffins without Eggs

BRAN MUFFINS Without Eggs

1/2 cup flour
2 cups bran
1/4 cups milk
1 level teaspoon soda
1 teaspoon salt
1/2 cup molasses

Mix dry ingredients, then add wet. put in muffin pans.
Bake 45 minutes.


Cold rice can be added to muffins, cornbread, or
griddle cakes, adding to their lightness, digestibi1ty and
food value.

Cream Dressing

CREAM DRESSING (For Cold Slaw)

1 cup vinegar
1 tablespoon sugar
1 teaspoon salt Butter, size of hickory nut

Let come to boil; pour this mixture over two well beaten
eggs, stirring all the time. Replace on stove and let come to
boil; pour dressing over cut-cabbage and set aside to cool.
Just before serving add- 1/2 cup cream.

Cottage Pudding Sauce

COTTAGE PUDDING SAUCE
1/2 cup sugar
1 nutmeg and a small handful
White of 2 eggs beaten of flour, stir like starch and boil in double boiler
1/2 cup butter
1 pint of water

Cream Sauce with Cheese

CREAM SAUCE WITH CHEESE

Make a white sauce and when cooked, stir in grated cheese.
Excellent for rice croquettes.

Hominy Bread

HOMINY BREAD

11 cups cooked hominy
1 tablespoon sugar
1/2 cup potatoes
1 yeast cake
1 tablespoon fat
8 cups flour (more or less)
11 teaspoons salt

Cook together the cooked hominy and potatoes until the
potatoes are tender. Put through a colander or potato ricer.
Add the salt, sugar, fat. and enough water to make four cups,
and when lukewarm, the yeast softened in a small amount of
the liquid. Add enough wheat flour to make a sponge. Let
stand till 1ght and foamy. Add flour to make a dough. Knead
until smooth and elastic. I1et rise till s1ghtly more than
double in bulk. Shape into loaves. When a little more than
twice the original size, bake about 1 hour.

Grean Pea Loaf

GREEN PEA LOAF

1 3/4 cups cooked peas rubbed through a sieve
1 slice chopped onion
egg, slightly beaten
1 1/2 cups bread crumbs
Salt and pepper to taste
1 1/2 cups milk

Scald the milk, add the onion, bread crumbs, peas and
egg. Season to taste. Bake in a buttered baking dish or
bread molds in a moderate oven until brown — about 20 min-
utes. Beans, mashed carrots, fish or corn may be used in-
stead of peas.

Celery Sandwiches

CELERY SANDWICHES.

1 cup finely shredded celery
1/4 cup chopped olives
1 1/2 cup finely chopped nuts

Mix together, moisten with mayonnaise and spread be-
tween thin slices of brown bread.

Tea Cake

TEA CAKE

1 large tablespoon butter or Crisco
1 1/2 cup sugar
1 1/2 cup milk

2 eggs
1 1/2 teaspoons Royal baking powder
2 cups flour

Mix in the order given. Beat whites of eggs separately
and put in last of all. Measure the flour after sifting and use
just two even cups. Put in two cake pans and put in all
pieces of butter on top and sprinkle sugar and cinnamon
over all. Bake in fairly hot oven.

Creamed Ham

CREAMED HAM

3 tablespoons butter
1 gill cream
3 tablespoons grated cheese
Salt and Cayenne
3 tablespoons grated ham

Mix butter and cheese, let it melt, add ham, cream, salt
and pepper.

Nut Caramel Icing

NUT CARAMEL ICING

1 1/4 cups brown sugar
3/4 cup white sugar
1 cup water
Whites of 2 eggs
1 teaspoon vanilla
1/4 cup broken walnut meat

Boil sugar and water without stirring, until it threads.
Pour gradually while beating constantly, on beaten whites of
eggs, and continue beating until thick. Set pan over hot water
and cook until mixture becomes ground on edge of pan.
Remove from fire and beat in chopped nuts. Spread on layers
and top of cake.

Doughnuts

DOUGHNUTS

1 cup mashed potatoes
1 egg
1 cup sour milk
1 teaspoon baking powder
1 teaspoon soda nutmeg
1 cup sugar Flour enough to make a soft
dough

Break egg in bowl, add sugar and beat well. Add some
milk and soda, the mashed potato, nutmeg and flour.

deep fry until slightly brown.

Bean Loaf

BEAN LOAF

2 cups, cold baked beans
2 teaspoons catchup
1 egg, beaten
Salt and pepper
1 cup bread crumbs
1/2. red pepper, chopped
1 teaspoon minced onion

Combine ingredients and shape into a loaf. Bake 1/2 hour.
Serve with strips of boiled bacon on top.

Ginger Snaps

GINGER SNAPS


2 cups sugar
2 cups molasses
2 cups lard or butter
3 eggs
1 tablespoon soda dissolved
hot water
1 tablespoon cinnamon
1 tablespoon cloves
1 tablespoon ginger
1 tablespoon salt
1 tablespoon nutmeg
1 tablespoon vanilla
Flour enough to roll



It is well to mix the night before. Set away in a cool
place and roll out the next morning and bake slowly.

Brazilian Turkey

BRAZILIAN TURKEY

1 lb. dry bread
6 tablespoons olive oil
2 cups coarsely chopped nuts
1 teaspoon sage
1 large onion chopped fine
4 eggs

Salt and pepper

Moisten bread in milk, add nuts, onion, oil, sage and
seasoning. Mix thoroughly, add 4 well beaten eggs and bake
in well oiled dish for 2 hours. Garnish with parsley and serve
This is DELICIOUS served cold.

French Dressing

FRENCH DRESSING

1 tablespoon lemon juice or vinegar
1 teaspoon salt
1 teaspoon paprika
3 tablespoons Wesson oil

Have oil and lemon cold; beat all together with Dover
egg-beater.

Rice Souffle

RICE SOUFFLE

1/2 cup rice
2 tablespoons butter
3/4 cup milk
1 teaspoon vanilla
4 eggs
1 cup Sultana raisins
2 tablespoons sugar Lemon or orange rind

Boil rice in 3 cups salted water. Add milk and cook until
milk is absorbed. Put in yolks of eggs beaten with sugar and
butter. Cook a moment, remove from fire. Add raisins, vanilla
and grated rind of a lemon or orange. Fold in the beaten
whites of eggs and bake in buttered dish 30 minutes. Serve
hot with a hard sauce.

Stuffed Egg Plant 2

STUFFED EGG PLANT

Cut lengthwise 1 egg plant; take out inside meat and grind
through a meat grinder.

3 or 4 slices bread
A little butter

Salt and pepper

Mix all together, fill skins and place in a pan with a little
hot water. Bake 1 hour.

War Pudding

WAR PUDDING

Take 5 or 6. stale muffins, cornmeal, rye or graham, cover
with milk and when soft beat well and add:

1 tablespoon brown sugar
1/4 teaspoon salt
1 tablespoon molasses
1 or 2 eggs
little nutmeg
1 level teaspoon soda
1 1/2 teaspoon cinnamon
1 cup raisins or currants

Pour into a well greased dish or custard cups and steam
for 1 1/2 hours without liting the cover. Serve in same dish.

Sauce for Beets

SAUCE FOR BEETS

1 tablespoon butter 1 tablespoon vinegar

1 tablespoon sugar 1 cup water

1 tablespoon flour

Boil beets cut in dice, then boil in sauce for 15 minutes

Drop Cakes

DROP CAKES— Baked in Gem Pans

1 cup sugar
Pinch salt
Large tablespoon butter cream
2 cups sifted flour
2 teaspoons baking powder
1 egg
1 teaspoon vanilla
1 cup milk



Put in quick oven and bake 25 minutes.

Croquettes without Eggs

CROQUETTES WITHOUT EGGS

1 cup finely cut meat or fish
2 teaspoons onion juice
1 cup scalded milk
1/2 teaspoon salt
1 tablespoon butter substitute
1/2 teaspoon celery salt
2 teaspoons flour (heaping)
1/4 teaspoon pepper

Cream flour and butter. Stir in milk, add seasoning and
meat. Cook until thick. Set away in flat dish at least two
hours. When firm form into croquettes. Roll in yolk of egg,
then in bread crumbs. Fry in deep fat.

Hominy Croquettes

HOMINY CROQUETTES

1 cup hominy grits
1 egg
3 cups boiling salted water
1 cup white sauce

Boil hominy in water 5 minutes, then put in double boiler
and cook for 2 hours. Add egg well beaten to white sauce.
Form into croquettes, roll in egg and bread crumbs and fry
in deep fat.

Corn Bread without Milk and Eggs

CORN BREAD Without Milk and Eggs

2 cups white cornmeal 2 cups boiling water

2 level teaspoons salt 2 cups cold water

Scald meal and salt with boiling water and add cold water
slowly; beat well and let stand over night. P>take 1 hour in a
moderate oven.

Brown Pudding

BROWN PUDDING

1 1/2 cups graham Flour
1 cup raisins
1 cup sweet milk
1 teaspoon soda
1 cup molasses
Pinch of salt

Steam 1 hour and serve with nutting sauce.

Cream of Lima Bean Soup

CREAM OF LIMA BEAN

1 cup dried beans
1 cup milk
3 pints cold water
2 tablespoons flour
2 onions Salt to taste
2 carrots (cut fine)

Soak beans over night, drain and add cold water. Cook
beans, water, onions and carrots together, strain and rub
through a sieve. Stir milk, flour and salt into the boiling soup.

Scalloped Beef or Lamb

SCALLOPED BEEF OR LAMB

1 teaspoon browned butter

Cut cold meat in small pieces, put in baking pan. Make
sauce from bones and gravy, add chopped parsley and 1 table-
spoon Worcestershire sauce. Mix some bread crumbs with browned
butter and sprinkle on top and bake.

Macaroni

MACARONI

1 lb. macaroni
Yolk of egg
Pinch of mace Butter, size of walnut
1 cup cream
Pinch of salt
1 teaspoon flour
Grated cheese

Boil the macaroni 1/2 hour In water in which has been
added mace and salt. Have ready a sauce made of the other
ingredients; put macaroni in baking dish. Pour sauce over
it grate cheese on top and brown in

Carrot Pudding

CARROT PUDDING

1 cup grated potatoes
1/2 cup raisins
1 cup grated carrots
1 cup butter
1 cup sugar
1/2 teaspoon cloves
1 cup flour
1/2 teaspoon cinnamon
1/2 cup currants
1/2 teaspoon nutmeg

Stir 1 teaspoon of soda into the potatoes, flour and raisins.
Grease pail, cover tight, steam 3 hours. Serve with sauce.

Beef Olives

BEEF OLIVES

Have a round steak cut very thin, cut into pieces 6 or 8
inches square.

Make a poultry bread stuffing, put a tablespoonful on each
piece of meat, roll and tie with strong thread.

Fry bacon in a skillet, add in meat, and fry brown. Place
meat in sauce pan. Make enough gravy in the skillet to cover
meat. Pour gravy over meat and cook slowly for 2 hours.
A good way to use tough meat.

Berkshire Muffins

BERKSHIRE MUFFINS

1/2 cup cornmeal
1/2 teaspoon salt
1/2 cup cooked rice
1 egg
1 1/2 cup flour
1 tablespoon melted fat
2 tablespoons sugar
3 tablespoons baking powder
3/4 cup scalded milk

Turn milk on to cornmeal and let stand 5 minutes; add
rice and flour which has been sifted with salt and baking pow-
der. Add egg yolk, fat, and 1 egg white. Cook 20 to 30
minutes in moderate oven.

Uneeda Biscuit Club Sandwich

UNEEDA BISCUIT CLUB SANDWICH

Butter Uneeda Biscuit, put in a slice of fried bacon,
a slice of onion and a very thin slice of tomato, also a little
prepared mustard if desired. Very tasty.

Potato Soup

POTATO SOUP

3 pints water
1 bunch celery greens
4 potatoes
1 tablespoon butter
1 bay leaf
1 cup sweet cream
1 slice of onion

Boil potatoes in water with bay leaf, slice of onion and
celery greens. When potatoes are soft mash through a col-
ander, season with pepper, salt, butter and cream. Cut bread
in small squares, fry in butter and drop 5 or 8 in soup plate
before serving.

Beef Croquettes

BEEF CROQUETTES

1 lb. beef, boiled well (minced)
1 tablespoon parsley (powdered cold or minced)
1 cup (coffee cup size)
Dash Cayenne pepper
2 slices onion

Let 1 pint milk, or cream, come to boiling point, then
add a tablespoon of cold butter, then the above mixture.

Beat up two eggs and mix with large tablespoon of starch
(or flour) and add to the rest. Cook it all, stirring with care
until proper consistency. Remove from fire, spread on platter
to cool: then make into croquettes — roll in bread crumbs and
try in wire basket — in hot fat.

Caramel Icing

CARAMEL ICING

1 3/4 cups brown sugar
3/4 cup boiling water
1 cup granulated sugar
2 eggs, whites
Vanilla

Boil sugar and water until it spins a thread. Pour syrup
gradually on the beaten eggs and continue beating until mix-
ture is nearly cool. Set mixture in boiling water and cook
until it becomes granular around the edge of pan. Remove
from pan of water and beat until mixture will hold its shape.
Add vanilla and walnut meats. (Never fails)

Tapioca Custard

TAPIOCA CUSTARD

3 tablespoons pearl tapioca
3 tablespoons sugar
vanilla
2 cups milk
Orange juice or rind, grated
2 eggs

Soak tapioca 4 or 3 hours in half cup of water. Have milk
boiling, stir in tapioca, let simmer. Stir often till tapioca
is clear, then pour over yolks of 2 eggs whipped with the
sugar. Return to the stove and let simmer till custard is thick.
Turn in bowl, flavor with vanilla or orange juice or grated
rind. Stir in lightly the whipped whites of eggs.

Frozen Fruit Salad

FROZEN FRUIT SALAD

Sections of grape fruit, orange, canned peaches, pineapple
and any other fruits desired. Sweet fruits prepared, also mar-
aschino cherries. Mix with mayonnaise, that has been mixed
half and half with very stiff whipped cream. Put in mold
and pack in ice and rock salt for two hours, or more.

Stewed Mushrooms

STEWED MUSHROOMS

1 qt. mushrooms
Butter size of an egg
Enough rich cream or milk to float mushrooms
Pepper and salt
Flour enough to thicken milk

Carefully pick over mushrooms and skin. Boil in water
10 minutes; pour off the liquor; add sauce made of the other
ingredients. Let all boil for a few minutes and serve on toast.

Always cook mushrooms with a silver spoon. If not the
true article the silver w-ill tarnish.

Spider Bread

SPIDER BREAD
1 1/2 cups flour
1/2 teaspoon lard
1 pint boiled honey
1/2 teaspoon butter
1/2 pint milk
2 teaspoons baking powder
1 tablespoon salt
1 egg

Bake in shallow tins about half inch thick.



Instead of hot cakes for breakfast, use your stale
bread, cut in thin slices, toasted and dipped quickly in
boiling water, buttered, add a spoonful of honey on top.
Serve immediately. Can be best done at the table with
water over an electric plate.

Cracking Corn Bread

CRACKING CORN BREAD

2 cups cornmeal pinch of salt

1 1/2 cups milk 1/2 cup bacon cut in small

2 teaspoons Royal baking pieces.

Bake 30 minutes

MT Hickory One Egg Cake

MT. HICKORY ONE-EGG CAKE

1 egg
2 teaspoons baking powder
1 tablespoon butter
1/2 cup sugar
1/4 cup milk
Vanilla
1 1/2 cup flour

Cream, butter and sugar, add beaten egg. Mix baking pow-
der in flour. Add milk and flour alternately. Add vanilla last.

Make in small cakes for mailing to soldiers.
Bake 2 to 3 hours or until splint comes out perfectly dry.

Pineapple and Marshmallow Salad

PINEAPPLE AND MARSHMELLOW SALAD

1 large can pineapple
1 pint whipping cream
Juice 1 lemon
1/2 lb. soft marshmallows
1 level teaspoon salt
1 teaspoon paprika

Cut marshmallows in quarters and the pineapple in same
size pieces, put in bowl and pour over juice from pineapple.
Let stand in ice chest two hours. Near serving time — whip
cream, add salt, paprika and lemon juice, mix well. Put
lettuce on salad plates, drain pineapple and marshmallows, put
large spoonful on lettuce, then cover with large spoonful
whipped cream dressing. This will serve nine persons.

Russian Dressing

RUSSIAN DRESSING

1 cup mayonnaise
1/2 doz. olives, chopped fine
2 tablespoons chili sauce
A little onion

Cream of Vegetable Soup

CREAM OF VEGETABLE SOUP

1 quart milk (skim milk)
1 teaspoon salt
2 cups left-over vegetables
2 1/2 tablespoons flour or cornmeal warmed in a small quantity
2 tablespoons butter substitute.
a sieve.
Spinach, peas, or other fat beans, potatoes celery, oys-
ter plant, or asparagus make good soups

Stir flour into melted fat and mix with the cold milk.
Add the cooked vegetables and stir over the fire until thickened.
If soup is too thick, add a little water or milk.

Graham and Fig Pudding

GRAHAM AND FIG PUDDING

4 tablespoons Graham Flour in 1 1/3 cup walnuts
1 pt. water — cook 15 min., add 1 cup sugar
1 lb. figs, chopped Pinch salt

Boil 15 minutes, put in mold. Serve with whipped cream,
a lemon, or hard sauce.

Kidney Bean Soup

KIDNEY BEAN SOUP

1 cup red beans
1 teaspoon flour
1 quart water
Pinch mustard
1/2 onion
Lemon juice
1 teaspoon butter
1/2 glass sherry or wine
1 sliced hard boiled egg
1 tsp. Worcestershire sauce

Pick and soak beans over night. Drain and measure, using
one cup of beans to above ingredients. Simmer beans and
onion in water slowly until soft. Rub through sieve, return
to fire, season with salt. Stir in butter and flour. Boil again
for a few minutes. Add to this mustard, lemon juice, claret
and slices of egg.

Use milk to make the left-overs into satisfying and
nourishing soups.

Oatmeal Bread 2

OATMEAL BREAD

1 cup liquid
1 tablespoon sugar or
1 1/2 tablespoons Karo Corn
3 Tablespoon cake yeast
1/2 cups oatmeal Syrup or Molasses
2-3 cups wheat flour
1 teaspoon salt
1 tablespoon fat


Heat liquid to boiling and with it scald the oatmeal.
Allow to cool, and proceed making batter as for ordinary
bread sponge.

Corn Meal Waffles

CORN MEAL WAFFLES

1 cup cornmeal
2 tablespoons fat, melted
1 cup flour
2 eggs
2 teaspoons baking powder
1 scant cup milk
1 teaspoon salt

Beat eggs separately and add yolks to flour, corn meal,
baking powder, salt, and milk, into which' the melted fat is
poured

This quantity makes about 16 waffles.

To avoid smoke when baking cakes, do not use fats for
greasing. Rub raw potato on the griddle each time before
frying cakes

Oatmeal Cookies with Graham Flour

OATMEAL COOKIES WITH GRAHAM FLOUR



2 cups Mothers Oats
1 cup sugar (white or brown)
1/2 to 1 cup Wesson Oil (according to desired richness)
11 cups graham Flour (or less)
cup chopped raisins (or half raisins and half nuts)
teaspoon cinnamon
teaspoon soda dissolved in 5 teaspoons hot water


Drop from spoon on buttered tins. Bake about 13 minutes.

Honey Hermits

HONEY HERMITS


1/4 cup shortening
1 cup honey
1 1/2 teaspoon mixed spices
1/4 teaspoon salt
1 egg
1 cup chopped raisins
1 teaspoon soda
3 cups pastry flour



Heat the shortening and honey together until the. short-
ening is melted, add the mixed spices using the cinnamon,
cloves and nutmeg. Allow it to cool and then add the egg
well beaten, raisins and 2 cupfuls of flour in which the soda and
salt have been sifted. Add more flour if need to make a dough
stifle enough to roll out. Roll, cut in squares, and bake in a
moderate oven.

Delicious Corn Cakes

DELICIOUS CORN CAKES

1 1/2 pints sour or buttermilk
1 teaspoon salt
2 eggs beaten separately
1 teaspoon soda
1 tablespoon sugar
Enough cornmeal to make thin batter, no flour
2 tbsp. melted nut margarine

Before putting in eggs add the melted margarine and soda.
mixed in a very little hot water.
throughout the mixing beat thoroughly.
use more fat than usual in frying.

Bran Gems

BRAN GEMS

2 well beaten eggs
2 tablespoons melted butter
4 tablespoons molasses
1 cup war flour
1 cup milk
2 cups Kellogg bran
2 heaping tsp baking powder
1 cup seedless raisins
1/2 teaspoons salt

Mix in order given and bake in hot gem pans.
Quantity given makes fourteen gems.

Eggs and Cheese in Ramikins

EGGS AND CHEESE IN RAMIKINS

Put in ramekin grated cheese on bottom, drop in egg (not
beaten), pinch of salt, then layer of cheese. Sprinkle bread or
cracker crumbs on top and a little butter. Bake until egg is
cooked.

Graham Muffins

GRAHAM MUFFINS

1 cup graham flour
1 tablespoon sugar
1 cup white flour
2 tablespoonful melted butter
1 teaspoonful salt
1 egg
3 teaspoonful baking powder
1 cup milk

Sift the dry ingredients together, except the graham flour;
then add the graham flour. Then add the milk, egg yolk with-
out beating, melted butter and beat well. Then fold in the
stiffly beaten white of egg. Bake in a moderate oven about
20 minutes.

Frozen Tomato Jelly

FROZEN TOMATO JELLY

1 can tomatoes
Mayonnaise
Salt
Whipped cream or whites of 2 eggs beaten stiff
Some stalks of celery
Onion

Boil tomatoes, celery, onion, salt together, strain and cool.
Put into freezer. When the consistency of water/ice, fold in
a little mayonnaise into which you have first added cream or
eggs. Put into mold and freeze.

French Vegetable Soup

FRENCH VEGETABLE SOUP

2 ounces of parsnips
1 ounce leaks
2 1/2 ounces of potatoes
1 small tomato
1 ounce peas (with shells)
1 small carrot
1 ounce string beans

Put vegetables in four quarts of water, reduce to half the
quantity. boiling gently for six hours. Strain and serve hot.

Pork Croquette

PORK CROQUETTE

1 cup chopped roast pork
1 tablespoon mustard
1/2 cup mashed potatoes Nutmeg, parsley, red and black pepper
1 tablespoon butter
1/2 tablespoon onion

Mix with cream sauce and mold.

Halibut Cutlets

HALIBUT CUTLETS

1 lb. boiled HALIBUT
1 teaspoonful salt
1 cup creamed butter
Dash of cayenne
4 to 6 teaspoonfuls cream

Put boiled HALIBUT through chopper or pick in fine pieces.
Work in the creamed butter and other ingredients. Shape into
cutlets and fry in deep fat.

Lobster Bisque

LOBSTER BISQUE

1 can lobster
1 tablespoon butter
2 cups milk
1 1/2 cup fine cracker crumbs
3 pints boiling water

Chop the lobster a 1ttle, put boiling water, salt, pepper
and lobster in sauce pan, and cook gently 40 minutes. Strain
through colander. Have ready scalding milk and the bread
crumbs and serve

Cheese on Toast

CHEESE ON TOAST

1 tablespoon butter
1 cup grated cheese
1 tablespoon flour
1/2 teaspoon salt
1 cup milk
1/4 teaspoon pepper

Cook and serve on toast.

Macaroni Cheese and Tomato

MACARONI, CHEESE AND TOMATO

4 oz. elbow macaroni
1/2 cup grated cheese
1 small can tomato soup
1 large tablespoon butter

Wash macaroni in cold water and put in double boiler,
cover with hot water, let steam 20 minutes. Pour off this
water, replace in boiler with 1/2 cup hot water and cook till
tender. When nearly cooked, add cheese and butter to the
tomato soup which has been heated in a separate sauce pan.
When about to serve, pour tomato sauce over macaroni, toss
lightly. Be sure the sauce is sufficiently seasoned with salt
and pepper. Serve very hot.

Plain Muffins

PLAIN MUFFINS

1 tablespoon butter
1 cup sweet milk
1 tablespoon sugar
2 cups flour, sifted
1 egg
1 1/2 teasoons baking powder
pinch salt

Bake in gem pans in moderate oven. Makes 1 dozen.

Nutlets

NUTLETS

1 cup shortening
2 scant teaspoons soda
1 cup honey
1 teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
1 cup chopped nut meats
4 cups pastry flour
1 egg

Sift the dry ingredients together, beat egg well, and mix
in order given. This will make a stiff batter; drop by tea-
spoon on a greased pan and bake in a moderate oven, as
cakes made with honey burn easily. This recipe makes about
8 dozen small cakes.

Spanish Rice

SPANISH RICE

1 onion
1 cup rice
1 pepper (mix until well heated over fire)
1 cup diced tomatoes
4 oz. cheese
1 tablespoon fat
1 teaspoon salt

Boil the rice, mix with tomatoes and salt, then add the
onions, pepper and fat. Bake 20 minutes, grating cheese on
top.

Corn Bread without Milk

CORN BREAD, Without Milk

2 cups white cornmeal 1 tablespoon butter

1 1/2 cups boiling water 1 teaspoon baking powder

2 eggs 1 teaspoon salt

Put the cornmeal in a bowl, make a hole in the center
and add the salt and butter. Pour 1 cup boiling water over
the butter and stir until it is melted. Then add 1 cup boiling
water and stir it well into the meal. .Add a full cup boiling
water, and when well mixed add the eggs, beating in one at
a time; add baking powder and bake immediately.

Mothers Black Fruit Cake

MOTHER'S BLACK FRUIT CAKE

1 cup molasses
4 tablespoons cloves
1 lb. sugar 2 nutmegs
1 lb. butter
9 teaspoons cinnamon
1 lb. flour
2 lemons
1 lb. citron
1 tumbler brandy
3 lbs. currants
1 teaspoon soda
4 lbs. raisins
1 doz. eggs

Make in small cakes for maiING to soldiers.
Bake 2 to 3 hours or until sp1nt comes out perfectly dry.

Hominy and Tomato

HOMINY AND TOMATO

2 cups hominy boiled
2 tablespoon Flour
1/2 teaspoon fat
1 cup canned tomatoes
Few grains pepper
2 tablespoons fat
Dry bread crumbs

Melt fat in a saucepan, .\stir in the flour, and then the to-
mato, strained, salt and pepper. Combine with the hominy,
pour into a buttered baking dish, cover with bread crumbs
mixed with a little melted butter, and bake 30 minutes in
a moderate oven. A tablespoon of scraped onion may be
added if desired.

Maple Icing

MAPLE ICING

whites of 2 eggs beaten stiff
2 cups Maple Syrup

boil syrup until it will roll into a ball after being dropped
in cold water., Slowly stir syrup into the whites of the eggs
beating all the time. Beat until thick enough to spread. This
makes enough for a layer cake.

Tamale Pie

TAMALE PIE

2 cups cornmeal
1 onion
6 cups boiling water
2 cups tomatoes
1 tablespoon fat
1 pound hamburger steak

Make a mush by stirring the corn meal and 1 1/2 teaspoons
salt into boiling water. Cook 4 minutes. brown onion in
fat. add hamburger and stir until red color disappears. Add
salt, pepper, and tomato. .A sweet pepper is an addition.
Crease baking dish, put in layer of cornmeal mush, add
seasoned meat, and cover with mush. bake one-half hour.

Oat Meal Cookies with Sour Milk

OAT MEAL COOKIES WITH SOUR MILK



2 cups flour
2 1/2 cups Rolled Oats
1 cup sugar
2 eggs


Drop from spoon on buttered tins. Bake about 13 minutes.

Ice Box Pudding

ICE BOX PUDDING

1 1/2 cakes sweet chocolate melted
4 eggs
1 teaspoon vanilla
2 tablespoons boiling water
1/ doz. lady fingers
2 tablespoons pulverized sugar

To the melted chocolate add boiling water, pulverized su-
gar, the yolks of eggs stirred in one at a time, teaspoon vanilla.
Stir in beaten whites of eggs.

line a mold or pan with waxed paper. Separate lady
fingers. Lay a layer of cake and a layer of sauce until all
is used. Put in ice box to settle, and serve with whipped
cream.

Prune Bread

PRUNE BREAD

Take 2 dozen prunes and just cover with water and let stand over night.
Cook in same water.Thoroughly cool and remove pits. Chop fine.

Mix:

4 cups molasses
1 teaspoon soda
2 cans Franklin whole sweet milk

Wheat Flour prune juice together
1 scant teaspoon salt

Add prunes

Mix all together. bake in small loaves in moderate oven

1 hour or more.

Nut Cake

NUT CAKE

1 lb. almonds
1 teaspoon vanilla
1/4 lb. English walnuts
9 or 10 eggs
1 1/2 lb. granulated sugar

Beat the sugar and egg yolks together for 1 hour (this
is the most important part of the cake). Add the nuts rolled
very fine; then the whites of eggs beaten stiff. Pour into but-
tered cake tins and bake 14 hour

Royal Escallop

ROYAL ESCALLOP

1 cup boiled ham, chopped
1 tablespoon butter
6 hard boiled eggs
chopped 1 tablespoon flour
1 pint milk

Make out of these a white sauce. Season with paprika, mix
all together, place cracker crumbs on top, and bake one-half
hour.

Mustard Sauce

MUSTARD SAUCE A LA PLAZA HOTEL

Take 1 1/2 teaspoon mustard, rub into tablespoon butter, and
stir into hot 1/2 hollandaise sauce, highly' seasoned. A good
sauce for fish.

Chocolate Fruit Cookies

CHOCOLATE FRUIT COOKIES

1/4 cup fat
1 tablespoon hot water
1 1/2 cup sugar
1/2 cup nuts
1/2 cup chopped raisins
1 teaspoon baking powder
1 cup rye flour
2 tablespoons grated chocolate
1 egg mixed with 1 tablespoon Cream fat

add sugar slowly. Beat egg and combine mix-
ture; add chocolate melted in hot water with sugar. Add
other ingredients and chill. Roll on board and cut out. Bake
in moderate oven.

French Army Cakes

FRENCH ARMY CAKES
as made in France

Boil 5 minutes the following:
2 cups brown sugar
1 teaspoon salt
2 cups hot water
1 box raisins
2 tablespoons shortening
Cool, and add the following:
1 teaspoon cloves
3 cups flour (or 2 cups wheat flour)
1 teaspoon cinnamon flour
1 cup graham
Grated nutmeg in a teaspoon
1 teaspoon soda

hot water

Bake in slow oven for about 1 hour. Use a pan with
center spout. This cake is better if not cut when fresh.

Honey Plum Cake

HONEY PLUM CAKE

2 Cup shortening
1/2 teaspoon salt
1 1/2 cup brown sugar
1/2 teaspoon ginger
1 1/2 cup honey
1 1/2 teaspoon nutmeg
1 egg
1/2 teaspoon cloves
1/4 cup milk
1 teaspoon cinnamon
2 cups pastry flour
1 cup raisins or mixed fruit
1 teaspoon soda

Cream the shortening and brown sugar together, add honey
and egg well beaten. Mix and sift together all the dry in-
gredients reserving a little of the flour to dust over the rais-
ins. Add dry ingredients alternately with the milk to the
first mixture. Beat well, add raisins, and bake in a well
greased and floured loaf pan, in a moderate oven. Honey is
unequaled for making small cakes for afternoon teas. Will
keep indefinitely.

Hermits

HERMITS


2 cups brown sugar
1 cup butter and drippings mixed
3 eggs
1 level teaspoon soda in a little boiling water
1 1/2 teaspoon cinnamon
A little grated nutmeg
Pinch salt
teaspoon vanilla
2 cups flour
1 cup chopped raisins
1 cup chopped nuts



Cream butter and sugar together, add other ingredients,
drop from a spoon on greased pans and bake in a moderate
oven.

Fish Souffle

FISH SOUFFLE

2 eggs
1 cup milk
2 tablespoons margarine
2 teaspoons chopped parsley
2 tablespoons flour
1 cup shredded fish
1/2 teaspoon salt

Make white sauce of margarine, flour, salt and milk; add
fish, parsley and eggs beaten separately. Bake in ramekins
until puffed and brown, about 20 minutes. Ramekin dishes
should be placed in hot water.

To the water in which fish is boiled add one-half lemon or
a little vinegar.

Egg Croquettes

EGG CROQUETTES

3 hard boiled eggs, chopped
1 tablespoon flour, milk
1 teaspoon butter
A little chopped parsley

For sauce, blend butter and flour with milk" and a little
chopped parsley ; add chopped eggs ; shape and set on ice for
several hour1. Roll in egg and bread crumbs and fry in deep
fat (Crisco). Makes only 4 or 5. (Mrs. M. E." Lee)

Delicate Fresh Strawberry Dessert

DELICATE FRESH STRAWBERRY DESSERT

1 1/4 cup fresh strawberries
white of one egg
1 full cup granulated sugar

put all together and whipped until stiff.

Drop fresh strawberries in each dish and Serve.

Rolled Steak and Vegetables

ROLLED STEAK AND VEGETABLES

1 1/2 lbs. lean round steak (1 slice)
1 cup peas
1 cup diced carrots
1 onion sliced and fried
1 cup diced turnips
1 can tomatoes

Lay meat flat and cover with carrots, turnips, peas, and
onion. Roll and tie. Place in pan, cover with tomato, adding
enough water to make gravy. Bake one hour in a moderate
oven.

Fig Tapioca

FIG TAPIOCA



3/4 cup pearl tapioca
3 cups cold water
1 1/2 cups light brown sugar
3/4 cup figs, diced
3/4 cup walnut meats, cut fine
juice 1/2 lemon



Soak tapioca over night in water with a pinch oi salt. In
morning add sugar and figs and cook a full hour in double
boiler, then add nuts and lemon juice When cooked serve with
whipped cream

Maryland Sauce

MARYLAND SAUCE (See Rice Puffs)

1 1/2 cup fruit juice
2 tablespoons butter
4 tablespoons brown sugar
Yolks of 2 eggs

Cream butter and sugar together add well beaten yolks,
add the fruit juice. Cook in double boiler until desired con-
sistency.

Nutmeg Sauce

NUTMEG SAUCE

Serve with brown pudding.

3 cups water 1 grated nutmeg, sweeten to

1 tablespoon butter taste

Thicken with the cornstarch dissolved in water. Cook
until it thickens.

Cheese Balls

CHEESE BALLS

One and one-half cups grated cheese
white of one egg
pinch of salt
dash of red pepper.

Mix well, roll into small balls, put in ice box for one hour
or more and fry in deep fat.

Prince of Wales Cake

PRINCE OF WALES CAKE

1 1/2 cup butter
1 teaspoon ground clover
1 cup brown sugar
1/2 teaspoon allspice
cup sour milk
2 tablespoons molasses
2 eggs 2 cups flour
1 teaspoon soda
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup chopped raisins added last

Rice Custard

RICE CUSTARD

1 cup rice, boiled and still hot
2 eggs
3 cups milk
1 tablespoon cornstarch
1 cup sugar Flavor to taste

Make a custard of milk and corn starch sugar and yolks
of eggs. Stir into this the cup of rice, add flavoring (nutmeg)
and orange or lemon peel. Turn into a pudding dish and
bake until set. Make a meringue of the whites of the eggs.
This pudding should be soft enough to eat without cream.

Rice Codfish Pudding

RICE CODFISH PUDDING

2 cups boiled rice
Salt and pepper
1/2 cups boiled and shredded Codfish
1 1/2 cups milk
2 tablespoons butter

Grated cheese

Stir in grated cheese and bake in baking dish thirty
minutes.

Cinnamon Toast

CINNAMON TOAST

Toast bread, spread thickly with butter; add sugar and
ground cinnamon mixed together and put in hot oven until
sugar melts.

Maple Parfait

MAPLE PARFAIT

1 cup maple syrup
1 pint cream
4 eggs

To maple syrup add beaten yolks of eggs. Stir until this
comes to boil. Strain and cool. Whip cream and add beaten
whites of eggs. Mix all together and freeze.

Buckwheat Cakes

BUCKWHEAT CAKES

2 cups buckwheat flour
1 tablespoon molasses
1/4 cup flour
1 scant teaspoon soda
1 pint warm water
1 yeast cake
1/4 teaspoon salt

Mix all ingredients except soda, adding the yeast last.
Beat well. Let rise over night; just before baking add soda
dissolved in a little hot water. Do not beat after adding soda,
but carefully stir. Bake on hot greased griddle. The left over
batter can be used again by adding same amount of ingredients
except yeast. Only add fresh yeast when latter becomes flat.

Maple Ice Cream

MAPLE ICE CREAM

1 quart cream
1/4 lb. pecans
1 cup maple sugar

To 1 quart of rich cream add maple sugar, chopped pecans,
and freeze.

Nut and Raisin Bread

NUT AND RAISIN BREAD

2 cups pastry flour
1/2 cup molasses
1 cup graham flour
1 cup thick sour milk
1 teaspoon salt 1/2 teaspoon soda
scant and 3 s1ghtly rounding teaspoons measured level baking powder
1/2 cup nut meats chopped
1 egg
1/2 cup raisins, chopped

Sift together the dry ingredients, put the soda in the sour
milk and beat thorough add the molasses, beaten egg and
stir into the dry ingredients. Stir in nuts and raisins and turn
into a greased bread pan. let stand 13 minutes, then bake
about 43 minutes.

Corn Griddle Cakes

CORN GRIDDLE CAKES

1 CUP flour
1 1/2 cups milk, or enough to make right thickness
1 cup cornmeal
1 egg Pinch salt
butter size of a walnut
A little sugar if desired
2 heaping tsps baking powder

Melt butter; mix all ingredients but the last. Stir to-
gether till smooth and proper thickness. Add baking powder
just before baking.

Honey Icing

HONEY ICING

1 1/2 cup honey A
few drops of lemon extract
2 eggs, whites

Boil honey until it forms a firm ball when tried in cold
water. Pour slowly over the beaten whites of eggs and beat
until cold. Flavor with lemon extract. Set over hot water
and fold over and over gently for 2 minutes. Spread 1/2 of
this on the cake. Make a small funnel with a small piece of
thin, tough writing paper, clip the point and use to decorate
the cake with remaining icing. Flowers may be used in the
center if desired.

Honey or corn syrup may be substituted for syrup in the
boiled frosting. honey needs a longer cooking than sugar.
But the icing holds its shape and remains soft a long time.

Pepper Hash Sandwiches

PEPPER HASH SANDWICHES

Drain vinegar from pickles. Spread between thin slices
of buttered bread.

Graham Muffins with Sweet Milk

GRAHAM MUFFINS WITH SWEET MILK
1 cup white flour
1/4 teaspoon salt
1 cup graham flour
1 teaspoon baking powder
1 tablespoon butter
1 egg
1/2 teaspoon sugar
1 cup sweet milk

Rub butter into flour; add dry ingredients, mix well. Beat
the egg, put it into a measuring-cup and fill with milk. Stir
this into the flour; when thoroughly mixed fill buttered gem
pans and bake in a quick oven until golden brown. This bat-
ter is very stiff and the top of the muffin when baked should
be rough.

Cream Scones

CREAM SCONES


4 tablespoons butter
2 eggs
3/4 cup cream or milk
2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
1 1/2 teaspoon salt

Mix and sift together flour, baking powder, salt and
Rub in butter with tips of fingers and add eggs well
then cream. Toss on floured board, "pat to 1 inch thick
Cut and brush with white of eggs, sprinkle with sugar,
in hot oven 15 minutes.

Oatmeal Bread

OATMEAL BREAD

4 cups of uncooked rolled
2 tablespoons of salt
oats (loose, not in pkg.)
4 cups molasses
6 cups of boiling water
1 yeast cake (dissolved)
2 tablespoons Crisco
1 to 3 qts. flour

Pour the boiling water over the rolled oats, adding the
Crisco and salt. Let cool. Add (when luke warm) molasses
and yeast cake which has been dissolved in a little luke warm
water. Add flour enough to make stiff (usually 2% to 3 qts.)
Stir it well. Put to' rise over night. Put in pans in the morning
without adding flour or kneading and let rise for about 3
hours. Bake for one hour.

This makes five loaves, or four loaves and muffins.

Cheese Dreams

CHEESE DREAMS

Work together 1 cup grated yellow cheese and 1/2 cup
Philadelphia cream cheese — with paprika to taste — to a smooth
paste. Put between slices of bread cut in rounds or any-
fancy shape and sautes in butter or butter substitute. Serve
immediately with salad. Are very good toasted.

Meat Loaf

MEAT LOAF

1 lb. chopped meat (any cheap cut)
Salt and pepper
1 cup thick white sauce
2 cups soft bread crumbs

Mix ingredients thoroughly. Form into loaf. Bake in
moderate oven 2 hours. If you use left-over meat bake only;
45 minutes.

Custard Souffle

CUSTARD SOUFFLE

2 tablespoons butter
1 cup milk
2 tablespoons flour
4 eggs
2 tablespoons of sugar

boil milk in double boiler, rub butter and flour together,
add boiling milk, boil 10 minutes. beat yolks of eggs and
sugar together, add to mixture, set aside to cool. Heat whites.
Mix all together, pour into greased pudding dish. Takes 30
minutes in quick oven. Serve at once with vanilla sauce.

Corn Cakes

CORN CAKES

1 cup cornmeal (yellow and white)
1 teaspoon salt
1 1/2 cups boiling water
1 tablespoon sugar
1 egg, beaten
1 tablespoon butter
1 teaspoon baking powder

Mix ingredients; add baking powder just before baking
on hot griddle.

Graham Gems

GRAHAM GEMS

1 1/2 cups graham flour
generous pinch of salt
1 cup flour
1 cup sour, or butter milk
3 tablespoons melted butter
1/2 teaspoon soda in milk
1 egg
1/2 tablespoon sugar

Bake in gem pans in moderate oven. Makes 1 dozen.

Liberty Meat

LIBERTY MEAT

3 pints cooked cornmeal
3/4 cup peanut butter
1 cup chopped English walnuts
3 tablespoons any good oil
Season to taste

Mold and cut into slices when cold. Fry in very little
fat.

Italian Tomato Sauce

ITALIAN TOMATO SAUCE

2 cups cooked tomatoes
1/2 cup cut green peppers
1 cup finely cut onion
4 tablespoons butter substitute
1 1/2 cup grated or cut carrot or vegetable drippings
3/4 cup grated or cut turnip
2 tablespoons flour
2 teaspoons salt

Cook vegetables (except tomato) in the fat until tender.
Add tomato and salt, cook 5 minutes. Put through strainer,
return to fire, add flour mixed w1ith 2 tablespoons cold water,
boil 5 minutes.

Boston Brown Bread Without Milk

BOSTON BROWN BREAD Without Milk

1 cup cornmeal
1 pint hot water
1 cup rye meal
1 teaspoon soda
1 cup white flour
1 cup molasses

Mix dry ingredients together, steam 3 hours in an air-tight
mold. Dry in oven half an hour.

Camouflage Roast

CAMOUFLAGE ROAST

2 cups bread crumbs
1 small grated onion
1 cup peanuts (ground or pounded fine)
1 teaspoon butter substitute
1 egg
Juice of half a lemon
1 cup milk
A pinch of mace
1 teaspoon flour or cornstarch

Stir flour into melted butter substitute, add milk and onion,
and bring to a boil. add nuts and bread crumbs. remove from
fire. add lemon juice, egg and mace. Bake in a buttered
pudding dish till brown and serve with tomato sauce.

Cornmeal Crisp

CORNMEAL CRISP (Salad Wafers)

1 cup cornmeal
1 tablespoon fat
1 1/2 cup wheat flour
3 tablespoons milk
1 1/2 teaspoon salt

Mix cornmeal, flour and salt, then add fat and milk. Roll
this and cut into small wafers. Bake in hot oven.

Hingham Pudding

HINGHAM PUDDING


1/2 cup Orleans Molasses
1 cup water
11 cup flour
1/4 cup melted butter
1/2 teaspoon soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt



Chopped nuts and raisins if desired. Steam 1 hour.

White Icing

WHITE ICING

1 cup sugar
4 teaspoon vinegar
1 cup boiling water

Cook until it spins a thread, pour slowly over beaten whites
of 2 eggs, then beat until stiff, adding a little vanilla.

War Bread

WAR BREAD

2 yeast cakes dissolved in1/2 cup lukewarm water,

1 teaspoon, sugar.

Let them stand in warm place till 1ght.

2 oz. lard. 2 cups hot water
1 cup sugar or Karo syrup 11 cups cold water

4 level teaspoons salt

Mix lard and hot water, add sugar, salt, and last, cold
water'.

When yeast is. foaming, beat these together and add:
2 cups cornmeal 1 1/2 cups white flour sifted

6 cups bran flakes

Knead well and when lightly make into loaves. When
double in size, bake 45 minutes.

Can use 3 cups' cornmeal and 10 of flour.)

Vanilla Sauce

VANILLA SAUCE

Whites of 2 eggs
Yolk of 1 egg
1 1/2 cup pulverized sugar
2 tablespoons milk
Vanilla to taste
1 tablespoon cream

Beat whites of eggs very stiff. Add pulverized sugar, beat
well, then add yolk of egg, milk and cream. Serve immedi-
ately.

Tomato Bouillon with Oysters

TOMATO BOUILLON WITH OYSTERS

1 can tomatoes
1 1/2 quarts bouillon
1/2 teaspoon celery salt
1 'tbsp. chopped onions
1/2 teaspoon pepper corn
1/2 bay leaf
1 pt. oysters

Mix all ingredients except oysters, and boil 20 minutes.
Strain, cool and clear, add par-boiled oysters and serve at once.

Yorkshire Pudding

YORKSHIRE PUDDING

1 pt. milk
2 cups flour
4 eggs, beaten separately
1 teaspoon salt

Note. — Be careful not to have the batter too stiff.

3/4 of an hour before the roast of beef is done drain the
fat out of the pan, leaving just enough to keep the batter from
sticking. Bake 3/4 of an hour. This should be a golden brown.

War Time Macaroons With Coconut

WAR TIME MACAROONS WITH COCOANUT

1 1/2 cups Mothers Oats
1 scant teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup sugar
1 egg well beaten
1 cup cocoanut
1 teaspoon Almond Extract

Mix in the order given and when well blended drop mix-
ture from tip of spoon on pan lined with buttered wax paper,
one-half inch apart. Bake 4 to 10 minutes according to thick-
ness of cakes. Watch carefully to avoid burning. Makes
about 18 macaroons.

Tomato Jelly Salad

TOMATO JELLY SALAD

Strain liquor from can of tomatoes (about 2 cups).
3 cloves
1 teaspoon salt
1 Bay leaf
1 teaspoon sugar
1/2 teaspoon thyme
1/2 teaspoon pepper
1 teaspoon onion juice

boil five minutes, strain.

Add 1 1/2 oz. gelatine that has been soaked in 1 cup of
water. Strain again and pour into individual molds. This
salad is DELICIOUS if celery and olives are added when gelatine
is partly stiff.

Stuffed Egg Plant

STUFFED EGG PLANT

Cut in halves lengthwise, do not pare. Bake in moderate
oven until soft. Remove center and season to taste. Have
ready some cooked mushrooms; chop and mix with egg plant.
Place mixture in egg plant shells, sprinkle with cracker crumbs.
Return to oven until hot. Serve hot on garnished platter.

Spinach Soup

SPINACH SOUP
1 peck spinach
1/2 teaspoon salt
1 qt. milk
1 teaspoon paprika
1 heaping teaspoon flour
Butter size of walnut)

Boil the spinach, wash through a sieve. Add this to the
sauce made of the other ingredients.

Bread Pudding

BREAD PUDDING


3 eggs
1 tablespoon sugar
1 lemon
Butter
1 cup bread crumbs
1 quart milk
Salt



To well beaten eggs add heaping tablespoon sugar, grated
rind of lemon, 1 tablespoon lemon juice, a little melted butter,
1 cup bread crumbs rubbed through the hands, salt to taste.
Add milk. cook in hot oven until brown.

White Sauce

WHITE SAUCE

2 tablespoons butter
1 cup scalded milk or cream
3 1/4 teaspoon salt
1 1/2 tablespoons flour
Few grains pepper

Put butter in sauce pan, stir until melted and bubbING.
Add flour mixed with seasonings, and stir, until thoroughly
blended. Pour on gradually the milk, adding about 1/4 at a
time, stirring until well mixed, then beating until smooth and
glossy.

Wesson Oil Mayonnaise

WESSON OIL MAYONNAISE

Wesson Oil
Dash cayenne
Yolk 1 egg
Mustard if desired
1 teaspoon salt
2 dessert spoons lemon juice
Paprika

Mix egg slightly beaten, salt, paprika, mustard and cay-
enne. Stir unto this mixture with Dover beater the lemon
juice; add teaspoon at time of the oil, continually beating to the
right consistency.

Tomato Salad

TOMATO SALAD

Whole tomatoes
Celery
Boiled Chestnuts
Olives

Remove center of tomatoes, fill with chopped chestnuts,
celery and olives mixed with French dressing. Put a bit of
mayonnaise on top.



To keep lettuce fresh: Wash without separating
head, place in tightly covered bowl and put in refriger-
ator. Early cabbage can be kept the same way — good
for days.

Tomato Cakes

TOMATO CAKES
4 eggs about
2 cups cracker crumbs
2 cups canned tomatoes
3 tablespoons shortening
1 teaspoon pepper
2 teaspoons salt

Beat eggs light, add tomatoes and shortening melted, pep-
per and salt. Stir in cracker crumbs to make it stiff enough
to drop by the tablespoon on a hot griddle. Brown on both
sides and serve at once.

Rice Bread

RICE BREAD

1 cup steamed rice cooked
1 1/2 teaspoons salt
very soft 1/2 tablespoon sugar
1/2 cup liquid
1 1/2 tablespoon fat
1/2 yeast cake
3 cups flour (more or less)

Simmer liquid, then cool to lukewarm. Soften yeast in this.
Add to rice with salt, sugar and fat. Beat well, add flour gradually till stiff enough to knead. Knead till very smooth and elastic. Let rise till slightly more than double in bulk.
Shape into a loaf. When a little more than twice its original size, bake from 50 minutes to 1 hour.

Pea Soup

PEA SOUP

3 cups of split peas (yellow)
Ham or bacon ends
3 leeks or onions
Salt and pepper

Do not throw away the ends of bacon or the ends of ham,
both make very wholesome pea soup. Bones of beef, poultry
of lamp may also be added. After washing a medium sized
bowl full of bacon ends or ham ends place in a large pan and
cover with water. Add peas and onions or leeks. Boil until
soft and strain. Season before serving.'

Lilly Cake

LILLY CAKE

1/2 cup nut margarine
2 teaspoons baking powder
1 cup sugar
1 teaspoon lemon extract
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups flour
Whites of 3 eggs

Make in small cakes for mailing to soldiers.
Bake 2 to 3 hours or until splint comes out perfectly dry.

Egg Timbales

EGG TIMBALES

3 well beaten eggs
Salt and pepper
1/4 cup milk
A little grated onion
1 teaspoon chopped parsley

Bake 45 minutes in well buttered custard cups set in pan of
hot water; when done, turn out on a chop-plate with cream
sauce poured over and garnish with parsley.

Mock Sausage

MOCK SAUSAGE

Soak one cup lima beans over night, boil until very soft,
drain and mash, season with salt, pepper and a half a tea-
spoonful each of powdered sage, thyme and sweet marjoram:
make into rolls about the size of a finger; roll in flour and
fry a golden brown in corn or other vegetable oil.

Barley Waffles

BARLEY WAFFLES

1 1/2 cup milk
1/4 teaspoon salt
2 eggs
3 teaspoons baking powder
3 tablespoons butter substitute
2 cups barley flour


Beat eggs and mix with other ingredients. Bake on hot
waffle iron.

Barley Sponge Cake

BARLEY SPONGE CAKE

4 eggs
1/2 cup wheat flour
1 cup sugar
1 1/4 teaspoons baking powder
1 tablespoon hot water
1/4 teaspoon salt
1 1/2 cup barley flour
1 teaspoon lemon juice

Beat yolks of eggs until stiff", add sugar very gradual!}'.
Add the water and the flour, mixed and sifted with the baking
powder and salt. Fold in the whites of the eggs beaten with
lemon juice until stiff. Bake in a quick oven.



Suet it the best fat for greasing cake pans. Cut a bit
from each steak you buy, and keep in a cold place.

Barley Bread

BARLEY BREAD

1/2 cups barley flour
1 cup liquid
1/8 to 1/4 tsp cake yeast softened in 1 teaspoon salt
1/4 cup lukewarm water
2 1/2 cups white flour

Scald the liquid, cool to lukewarm, add the salt, the soft-
ened yeast and half the flour, heat thoroughly, cover and let
rise until very 1ght. Then add the remainder of the flour.
Knead, cover and let rise until double in bulk. Shape into a
loaf, cover and let rise again until double in bulk. Bake.

Banana Cream

BANANA CREAM

2 tablespoons granulated gelatin
1/2 cup honey
juice 1 lemon
1 cups hot milk
1 cup whipped cream
3 ripe bananas

Soften gelatin.- in 1/4 cup of cold water and dissolve it in
the hot milk. Add the bananas mashed and put through a
serve with the lemon-juice. Add honey. When cold and be-
ginning to stiffen whip the cream. Pour into a cold, wet
mold and place in the refrigerator to stiffen

Baked Salmon

BAKED SALMON

Put some fat in bottom of baking dish, add a layer of
raw sliced onions. Fill the dish with alternate layers of raw
potatoes and canned salmon ending with potatoes. Pour over
all a cup and a half of milk with a little flour for thickening,
also butter, salt and pepper. Bake half hour.

Baked Rice Au Gratin

BAKED RICE AU GRATIN

Rice
Grated cheese

1 cup beef stock

Take well cooked rice, put into baking dish and cover en-
tirely with beef stock, sprinkle with grated cheese and leave in
moderate oven until well browned.

Baked Hominy

BAKED HOMINY

Cook coarse hominy in a double boiler about half a day.
Put in baking dish and' bake as for macaroni au gratin. Make
white sauce in which cheese has been melted: pour this over
hominy, put grated cheese and buttered bread crumbs on top
and bake.

Baked Hominy and Cheese

BAKED HOMINY AND CHEESE

1 tablespoon shortening (Use either 1 cup fat or lard)
1 cup cheese
1 tablespoon corn starch
1 cup milk
2 cups cooked hominy
Salt
3/4 cup bread crumbs

Make sauce of shortening, salt, corn starch and milk, add
cheese and hominy. Place in dish, cover with crumbs, bake
until brown.

Baked Ham in Milk

BAKED HAM IN MILK

1 slice of ham 1 inch thick
1 tablespoon Brown sugar
Mustard

Rub ham with dry mustard. Put in pan and sprinkle brown
sugar over meat. Fill pan with milk. Cook slowly 1 hours.
Serve without sauce.

Baked Fish

BAKED FISH

Any large fish over three pounds.

Clean and dry fish,rub with salt and flour; stuff with bread crumbs dressing, seasoned with butter, salt, pepper and chopped pickle.
Sew up opening and bake slowly, about one hour.
Serve with hollandaise or any yellow sauce.

Crumb Bread Pudding

CRUMB BREAD PUDDING


1 1/2 cups dry bread crumbs
1 1/2. cup cornmeal
1 cup graham Flour
1 cup boiling water
1 cup milk
1 cup molasses
1/2 teaspoon salt
1 1/2 teaspoons soda



Pour boiling water over the dried sifted crumbs and let
stand for 10 minutes. Sift the other dry ingredients and add
to crumbs with molasses and milk. Pour into a greased mold
and steam 3 hours.

Baked Egg Plant

BAKED EGG PLANT

1 egg plant
3 hard-boiled eggs, chopped fine
1 1/2 cup butter
Equal parts bread crumbs and egg plant
Salt and pepper
1 cup butter

Pare egg plant, cut in quarters and boil in water without
salt until tender. Drain and wash, seasoning well. Mix with
other ingredients chopped fine, put in baking dish, cover with
bread crumbs that have been rubbed in melted butter. Bake
until tender, about 1/2 hour.

Spoon Corn Bread

SPOON CORN BREAD

1 cup cornmeal 1 teaspoon salt

2 cups boiling water

Boil 2 hours in double boiler. Take from fire and add
1 cup milk Lump of butter size of a walnut

1 egg beaten very light

Beat mixture very light and put in a baking dish. Bake
1 1/2 hour.

Baked Cabbage

BAKED CABBAGE

3 heads cabbage
1 teaspoon dry mustard
1 tablespoon flour
11 cup cold water
1 1/2 teaspoons salt
6 slices thin bacon
Paprika to taste

Shred or chop cabbage. stir into it flour, salt, paprika,
water. Mix thoroughly. Put in baking dish or casserole. Lay
over top the bacon, cover tightly, bake in hot oven about an
hour with cover on. Remove cover for few minutes until
brown.

Prune Pudding 2

PRUNE PUDDING

1 lb. prunes
3 eggs (whites only)

Boil prunes 1 1/2 hours, or until very little juice is left;
seed and beat hard until very light. Beat the eggs stiff and
mix lightly into the beaten prunes. Bake in deep dish, 10 to
15 minutes and serve at once. (A custard sauce made from
the yellows of the eggs is sometimes used

Baked Bermuda Onions

BAKED BERMUDA ONIONS

5 Bermuda onions, boil in salted water about an hour.
when cool, cut in half, remove part of center, chop, mix with
salt and pepper and a little chopped boiled ham, add the
beaten yolk of an egg, 2 tablespoons cream and fill onions
with the mixture. bake slowly and before serving pour over
onions a cream sauce.

Asparagus Soup

ASPARAGUS SOUP

liquid from 1 can asparagus
1 pint top milk
1 cup mashed potatoes
1 tablespoon whipped cream
1 . tsp. olive oil, or butter
Dash of paprika

With the liquid front the can of asparagus, mix mashed
potatoes for thickening. Add the olive oil (or butter) and
milk. Before serving add a tablespoon of whipped cream
and a dash of paprika pepper to each portion.

Apple Surprise

APPLE SURPRISE

Make a hole about 1 1/2 inches wide at top of a red apple
and scoop out apple up to the skin. Fill with a salad made of
apple, celery, ham and chicken cut up in dice and mixed with
mayonnaise seasoned with paprika. Put on "cover and serve
on watercress.

Apple Custard

APPLE CUSTARD

1 dozen apples
1 quart milk
4 eggs Sugar and butter
4 tablespoons flour

Pare and core uniform apples. Place in shallow bake dish,
fill center with sugar and put bit of butter on top. Beat eggs
separately. Beat these ingredients 8 or 10 minutes and pour
around the apples (not over them) and bake until apples are

Apple and Date Salad

APPLE AND DATE SALAD

4 apples
1 1/2 cup chopped English Walnuts
12 dates
Mayonnaise

Cut apples and dates in small pieces, mix with oil mayon-
naise, sprinkle nuts on top. Serve on lettuce. This amount
will serve six.

Angel Cake

ANGEL CAKE

Whites of 10 eggs, cold and well whipped. Put a good
pinch of salt in eggs and when partly beaten add 1/2 teaspoon
cream tartar and beat well; 1 teaspoon vanilla, gradually add
1 cup granulated sugar that has been sifted five times, beat
well; then carefully fold 1 cup flour sifted five times before
measuring, and do not beat the batter after the flour is in.

Bake in a tube loaf in moderate oven 40 or 45 minutes,
baking too long makes it dry. It must rise above the pan be-
fore it begins to brown; if the oven is too hot, cool it by open-
ing the door, it will not hurt the cake.

A Simple Custard

A SIMPLE CUSTARD

2 cups milk
2 tablespoons cornstarch
2 tablespoons sugar
2 eggs (yolks)

Put sugar and corn starch in small pan with handle, drop
in the egg yolks, blend, then piddle milk gradually, place over
the fire, stirring constantly until it boils up well. Flavor with
vanilla. Divide in five sherbet glasses.



Bake apples and pears in a little water long and
slowly so as to form a rich syrup out of themselves
Long, slow cooking also develops a rich flavor in prunes.