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.