Conservation Recipes

class rrXuJi Bonk , h 1 oil 8 CopyrightN COPYRIGHT DEPOSIT. CON$ER\MlON *'*'* Compiled by _ The Mobilized Women s Organizations J* J*J* of Berkeley, California Maybeck RECIPES Cover Design by Bernard Conservation Recipes Compiled igj The Mobilized Women's Organizations of Berkeley ? REVISED EDITION {Berkeley, California 1918 j* J* J* COPYRIGHT 19 18 II EDITORIAL STAFF MRS. ALBERT H. ALLEN. MRS. EDWARD BARRY. MRS. L. E. BLOCHMAN. MRS. WM. E. COLBY. MRS. HAROLD W. FAIRBANKS. MRS. C. M. HARING. MRS. LEWIS A. HICKS MRS. S. C. IRVING. MRS. BERNARD MAYBECK. MRS. CHARLES W. MERRILL. MRS. FRANKLIN NUTTING. MRS. A. F. PILLSBURY. MRS. L. W. ROBBINS. MRS. DOUGLAS W. ROSS. MRS. N. C. ROBSON. MRS'. AARON SCHLOSS. MRS. TOMSE M. SHEARMAN. MRS. ELIZABETH SPOONER. MRS. GEORGE M. STRATTON. MRS. FREDERIC C. TORREY. MRS. R. H. WETMORE. BERKELEY SCHOOLS HOUSEHOLD SCIENCE DEPT. Miss Bertha Prentiss, Supervisor. i I I FEB II 1918 j } ©CLA492688 SU^ f FOREWORD I The Patriotic Selective Saving Problem has de- termined the choice of recipes compiled in this book. "Conservation Recipes" is a war-time supple- ment to the ordinary cook book and is designed to aid the housewife in keeping the Food Pledge. FOOD CONSERVATION COMMITTEE, Mobilized Women's Organizations of Berkeley I "Eat Plenty—Eat Wisely— " But Without Waste. ] \ "If we can reduce our average consumption per person, 1 pound of flour (4 cups sifted), 2 ounces fat (lyi tblsp. butter, lard) 7 ounces of sugar (14 tblsp.) and 7 ounces of meat (beef, pork, mutton) per week, and if we use our milk and butter carefully and without waste, we can maintain our own people on a full diet and can still supply the deficiency in our Allies' food, for when these apparently small indivi- dual savings are multiplied by 100,000,000 every week, they assume gigantic proportions and offer a complete solution of our problem. "FOOD ADMINISTRATION." This is the minimum amount for each person to save and it remains for the patriotic to assume the responsibility of saving more to make up the deficiency of those who fail to do their share. I I i «—•* MRS. HOOVER'S FAVORITE WAR PUDDING 2^4 cups of bread crumbs. teaspoonful of soda. « y2 suet. z cup chopped y j 1 pinch of salt. 1 egg. 1 teaspoonful of cinnamon. 1 pint of milk. 1 cup of raisins. of molasses. y2 cup 1 pinch of nutmeg. Mix as in making a cake. Steam two hours. Serve with sauce. Mrs. Herbert Hoover MRS. MERRITT'S SPECIAL BRAN BISCUITS 2 cups barley flour. 1 cup bran. 2 tablespoons olive oil. 2 tablespoons brown sugar. 2 teaspoons baking powder. 1 teaspoon salt.^ Milk enough to make a stiff dough. Roll thin and bake in moderate oven twenty minutes. Mrs. Ralph P. Merrill •——* SOUPS CONSERVATION RECIPES SOUPS Mrs. N. C. Robson, Editor. All kinds of left over meats can be utilized in making soup stock, and an average sized family should always be able to have a supply without buying fresh meat. Clear soups have very little nutritive value, but are useful as an aid to digestion. Appetizing soups can be made from left over vegetables, and the water in which other vegetables have been cooked, and seasoned with tomato, onion, celery, okra, parsley, thyme. To color soups brown use caramel, browned flour, onions fried brown, kitchen bouquet or beef extract. Stock made without bone or gristle will not jelly. Thickenings are made with either white, barley or potato flour, cornstarch or rolled cracker. The meat which is left after cooking retains the nutritive qualities, but must be made palatable by other seasoning as the juices have gone into the soup stock. Save all gravies for your soup kettle. Vegetable soups can be made without milk or meat, and a rich flavor imparted by using browned flour thickening. Broken scraps of bone which have been browned may be simmered in the vegetable water for additional flavoring. Instead of draining asparagus, squash, carrots, corn, potatoes, parsnips, turnips, cabbage, celery, cauliflower, onions, peas or beans into the sink, drain into a bowl and every second day make resulting mixture into clear soup. Add water, milk—or both if you have it—a little rice, crackers, cooked barley or tapioca, croutons or noodles. Add the water from macaroni, rice or noodles to make thick soup. Press the left over vegetables through a colander and add to the clear vegetable stock. Serve with small cubes of fried toast. Vegetables when used raw as a seasoning give a strong flavor, and only a little of each should be used. For flavoring soups, sauces, stews, etc., fried vegetables are far superior to the raw. To prepare them for use, clean and peel or scrape the vegetables, then cut them into small pieces and put in a saucepan with butter substitute or sweet fat, allowing two generous tablespoonfuls of fat to a pint of vegetables. Place on the Page Five ; CONSERVATION RECIPES SOUPS hot. Partially stove and stir until the vegetables become hour, stirring cover the saucepan and cook slowly for half an separate from frequently the contents until the fat begins to future use. Add the vegetables. Drain and save the fat for the vegetables to the dish they are to flavor. Many soups are served with croutons. These are lightly browned in a fry- buttered slices of bread, cut in cubes, and ing pan. * ITALIAN SOUP * * * turnips. 4 tblsp. olive oil. 2 3 rounding tblsp. flour. 2 carrots. water. 2 medium sized onions. \y2 qts boiling 1 large handful parsley. 1 large potato. Italian paste, or its substitute. 34 can tomatoes. add the boiling Cook oil and flour together until brown ; through the water Put turnips, carrots, onions and parsley boiling point and put in fine meat chopper and add. Bring to boiling point tomato and potato cut in dice. When it comes to water; cover and let simmer again add l/2 quarts boiling Then add a hand- two hours, seasoning with salt and pepper. If barley is used it should ful of some Italian paste, or barley. soup is even bet- be added with the tomato and potato. This Mrs. C. L. Stern. ter when re-heated. S * SPANISH SOUP * * 4 cups brown soup stock. 2 cups tomato pulp. fine. 1 large green pepper, chopped fine. 1 medium sized onion, chopped 4 tblsp. butter substitute. 5 tblsp. flour. 2 tblsp. freshly grated horseradish. Worcestershire sauce. y2 tblsp. cooked rice. y2 cup hot Salt, pepper and cayenne. Cook onion and pepper in butter substitute five minutes brown, then add add flour thickening. Stir until blended and minutes. gradually stock and tomato pulp and simmer twenty pepper and Rub through a sieve and season highly with salt, horse- cavenne Before serving add Worcestershire sauce, F. E. Menefee. radish and rice. Mrs. Page Six SOUPS CONSERVATION RECIPES CHICKEN SOUP WITH RICE * <* # * 1 cup chicken broth. 1 small tsp. flour or cornstarch. 2 tblsp. boiled rice. 2 egg yolks. 2 tblsp. chopped parsley. 1 cup milk. y2 tsp. butter or fat. Melt fat and flour together and add to the broth the milk and rice and parsley. When ready to serve add the well- beaten yolks of eggs. Season to taste, with salt and pepper. Mrs. V. J. Berryhill. TOMATO BOUILLON * * <* <* 4 cups brown soup stock. 10 pepper corns. 3 cups stewed tomatoes. 4 cloves. 34 cup butter substitute. 2 tblsp. chopped onion. Yz cup flour or other thickening 3 sprigs thyme. %. cup diced carrot. Salt and pepper. 34 cup diced celery. Bit of bay leaf. Cook carrots, celery and onion in the butter for five min- nues ; add flour, pepper corns, bay leaf, cloves and thyme and cook three minutes ; add tomatoes, cover and simmer for one hour. Rub through a strainer ; add hot stock and season with pepper and salt. ONION SOUP & «* «* «* 4 or 5 onions. 1 egg. 1 pt. soup stock. Grated cheese. 1 cup top milk. Toast—paper-thin slices of French bread. Slice and fry onions until golden brown. Season well and simmer half an hour in stock. Add the top milk and one egg, lightly beaten. Cook one minute and pour over toast. Serve with grated cheese. Bohemian Club. LIMA BEAN PUREE J* # <* & 1 cup Lima beans. Pepper. Butter substitute. Salt. Milk. I cup dried Lima beans soaked over night. In morning drain beans from water ; cover with fresh water and cook slowly until tender, keeping covered with water. Let water partly evaporate, press through a sieve ; add salt, butter, pepper and milk to make the desired consistency. Page Seven ; CONSERVATION RECIPES SOUPS TURKEY BONE SOUP <* * * «* Bones from roast turkey. 2 qts. hot water. 3 or 4 stalks of celery. 2 potatoes. 2 onions. Salt and pepper. 1 cup top milk. Croutons. Break the bones of a roasted turkey apart after it has been served and with meat and dressing still adhering to them, put into a soup kettle with the hot water, celery, potatoes and onions cut up fine. Season and let it boil slowly, but constant- ly for two or three hours ; then take out the bones. Skim off the fat, strain through a colander and return to the kettle. This is improved by adding a cup of top milk just before send- ing to the table. Serve with croutons. Mrs. Lewis A. Hicks. CREAM OF CHICKEN SOUP ^ <* j* je 1 pt. chicken broth. 1 tsp. flour. 1 pt. milk. 2 egg yolks. 1 good sized lump of butter substitute. Pepper and salt. Add the milk to the chicken broth, the butter into which has been rubbed the flour and salt and pepper to taste.

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