The Nationa Food and Hen Th Book

The Nationa

Food and Hen th

Book

F OOD ANALYSIS , BALANCED RATION

CONSERV ATION , PRESERV ATION PREPARATION

TH E N ATION AL F OOD

AN D H EALTH B OOK

Compi led a n d A rra ng ed by ON ROB ERT A . H ARRIS

GRATE F U L ACKN OWLED G EMEN T I S MAD E T O T H E F O LLOWIN G C ON T RIB UTIN G SO U RCES

’ U n ite d S a e s D e t of r c . Sta te s R e at Se rv c e t t p Ag i l ion i ,

C. F . La ng worthy , Ch i ef . Y k e U e s N e w o r S ate e e . Corn ll niv r ity , , t Coll g of Agric

A lb ert Ma n n A cti n D ea n . R . , g

’ n s aska e n s e U ive r ity of N e b r , Agric . Ext ion D p t ,

W Pu s le D i rector C . . g y , .

’

Pe rd ue U v e rs d a a r c . E e s D e t ni ity , In i n , Ag i xt n ion p ,

G. 1. Ch ri s ti e , S up eri n te n d e n t .

’ w a e e . E s e Io Coll g , Agric xte n ion D p t ,

R . K . B li s s , D i re ctor.

K s a ansa , Agricultur l Exte nsion Se rvice ,

E d wa rd C . J oh n s on , D i re ctor.

Pub li s h e d b y

TH E N ATIO N A L PUB LISHIN G C O PA N Y Li nco n N e b r. M , l . Co p y ri gh t 1917 b y

RO B E RT . H RRISO N Li n co n N e b r. A A , l , N ation al Warning

" rt H o o e r Herbe C . v , head o f B el gi um Relie f , after bein g exp elled

u fro m B elgi u m by the Ger mans , sp en t several week s st dyi ng the fo od

. B t s itu ation i n E ngland , F ran ce an d Italy efore sai ling o b e Pr esi d ent

V ’ V i ls on s food adviser h e cabled to t h e A merican p eople . o n April twen

- 17 s t A t t y fi rs t , 19 , the bi gge piece o f news tha t has co me across th e l anti c sinc e the war b e gan . Here i s what he said I feel i t my d uty to emphasi z e that the foo d situation is o ne o f t l t s l m a t he u tmost gravi y , whi ch , u n ess i is o ve d , y po ssi bly res ult in t h e c ollaps e o f every thing we hold d ear in civili z ati on . Th e total stock o f foo d to - day availabl e in th e all ied world i s s imply no t su fficien t to last ti ll Septe mb er i f A merica conti nu es its p re s ent rate o f consu mption . We are now face to face w ith the re sul t ’ r r a ri cu l o f last year s poor harvest , th e d ive si on o f man p ow er f o m g t t E ure all ove r the world , the u navailin g e fforts of h e u rop ean wome n t to plant avail able field s fully , the i sol ation o f R u ssia , h e sinkin g o f foo d ship s and many othe r ca uses .

E F c a n c n gland , ran e d I taly are red u ci ng co ns u mptio n by drasti e r steps , but even with al l this red u ction they mu st hav f o m u s d urin g th e next th ree months more than twice as m u ch foo d as we sh o ul d have expo rted n ormally o r than we can s end i t w e consu m e as u su al . — E A T LE SS PLA N T MOR E .

The only hop e o f provi di n g the d eﬁ ci ency i s by th e el iminatio n o c -s a cri ﬁce t t h e f waste , an d a tual and ri goro u s sel f o n th e p ar o f

A m eric an p eopl e . T o carry th e Al lies ove r until the n ext harve st we h m ust redu ce o u r w heat consu mption thi rty p er cent . Thi s m eans t at o c t t t e very man , w man an d hild m us forego a le ast o ne l o af o f wh ea b read pe r week and eat somethi ng else or l ess gen e ro usly . More tha n seventy p er cent o f American ho mes alread y ar e

e n . I places o f thrift , cono my and a clea plate n the remaini ng thirty p er cent no o ne can deny that th ere is p ro ﬁi g a t e extrava gance and

w . t t aste Temperanc e i n en ertainmen , foo d an d d rink is likely to c r become no lon ger a n ethi cal question amon g this l ass , b ut a g i m

“ i mpositio n o f war .

“ We u r m st also p lant everythi ng and everywhere i t w ill grow , o h t r t i s ti me nex year the food p o blem, wil l b e absol u tely u nsolvab l e and the world wi ll face abso lu te s tarvation.

Pre fa ce

The o bj ec t o f this bo ok is to s u pp ly i n conveni ent form a con d e n s e d comp ilatio n o f t he sci enti ﬁc and reli able fa cts o n f oo ds an d th e e conomical uses o f foo ds from the bes t so urces . A co mp reh ensive treatment o f any p has e of th e su bj ect o f foo ds has no t been attemp ted .

The ai m has b een to p rovi d e p racti cal material i n a us able form . Conte nts

- Part I . F ood .

D i gestion o o o o o o o o o o o o o o o o o o o o o o o o o o o o 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Di gesti bility o f Food Th e Cookin g o f Qu ality o f Fo od

P ublic E atin g Places .

C leanliness o f Foo d . B acteria i n Foo d P arasites i n Foo d De co mp ositio n of Fo od

Fli es a n d Foo d D us t an d F o o d Pet A nimals and Foo d C o mmon E lem ents and Compou nd s i n Fo o d

R e fuse in Foo d . - Average Com po sit io n o f Foods Tab1e I . - N on nu trients i n Fo od .

‘ N u trien ts i n Foo d .

A ctual Val ues in Fo od Materials .

A dapta tio n o f Food s . A dvanta ges o f Several Me al s a Day A G eneral Plan fo r a Day ’ s Menu Meal Planning Cho ice o f Foo ds for B od y N eeds ‘ B alanced Rati on R ul es for Plannin g I nexpensi ve Meals

Su ggestive Men us . Le ft-over Fo od s and R ecip es

S uggeste d E conomy . Waste i n Foo d P re para tio n Wa s te in E a ti n g H ab i ts Dietary Stand ard s C onservation o f F oo d s P reservation o f Foo ds Ho me Cannin g Hom e D ryin g H om e — Par t II . E c on omi ca l Re cipe s C o mparative Meas ures an d Wei ghts — t —B B read Demo nstra ion read Lesso n . Sou ps Salad s Meats and Meat S ubstitut es Vegetabl es D esserts P astry Cak es and D oughnuts E ggs and Milk Co rn and I ts Us es Plain P a tt erns i n C ook ery t Preserves , Jellies , e c Sandwiches A f t e rn oon Th e E mer gency Sh el f T h e F e e d i n g of Ch i ld re n R eci pes fo r C hi ld ren ’ s Foo d I nvalid C ook ery Co ok ery for Sic k an d C onvalesce nt PAR T I .

Food is that which taken into the b od y b uild s tiss ue o r yiel d s e nergy . Th e most health ful fo o d is that which i s best ﬁtted to the need s o f th e user . The cheap est foo d is that whi ch furnishes th e largest amo u nt o f n u trimen t at the least cost .

The best foo d is th at whi ch is bot h most health fu l and cheapest . The value o f foo d d epe nd s mai nl y u po n its composition a nd d i

li T t . g e s ti b i t y . h e co mp osi io n i s d eterm in ed by che mical analysis T t c he most i mportan k ind s o f om po und s i n foo ds are pro tein ,

r t . fats , carbohyd ate s , mineral matter , wa er an d refuse The fu nctions o f these co mpo u nd s i n the fo o d are to b uild a nd re pair the variou s tissu es of th e bod y and t o s u ppl y t h e h eat and mus c ula r energy .

D ige s ti on .

We live no t u p on what w e eat b u t u p on w ha t w e d ige st . Foo d m ust ﬁ rst go th ro u gh a n umber o f ch emi cal chan ges by what is c - t alled d ige stion which prepares it to b e absorbe d , tak en i n o the blo o d a nd lym ph and carrie d to the parts o f the bo dy where i t i s needed . t t Di gesti o n takes pla ce in the ali men ary canal , par ly i n the sto mach b u t mo re i n th e intestine . Di gestio n i s bro u gh t ab ou t by su bstances cal le d fer ments w hi ch are secreted by the d i gestive o r gans . Saliva in th e mo u th has th e

p ower o f chan ging i n s olu b l e s t a rch e s into so lu bl e su gar , b u t as th e foo d stays in th e mo uth only a short time , there i s generally littl e

c e . t t chan for su ch acti on Saliva , howeve r , help s ﬁ the food o be more eas ily worked on by th e sto mach . Gastric j u i ce o f th e stomach acts

t c u u po n pro tein , and th e pan crea i c j ui e o f the i ntesti ne acts p on pro

t c . ein , fats an d arbohyd rates The a cti o n o f all the ferments i s ai de d by th e ﬁne d ivisi on o f th e fo o d by chewin g an d by the m uscular con tractions o f the sto mac h and i ntestine . The parts o f the foo d w hi ch th e d i gestive j ui ces can no t d issolve esca pe di ges tio n an d a re p eriod i cal ly given O h by th e i ntestin e .

Wh e n ﬁ nally the b loo d , s u ppl ie d with th e n utri ents o f th e d i

gested foo d and frei ghted with oxygen fro m the l ungs , is p ump ed fro m the h eart all over the bo dy i t is ready to furnis h th e o rgans and tis su es with the m aterials an d energy which they ne e d fo r the ir p ecu lia r functio ns ; a t the same ti me it carries away th e wa ste whi ch the ex r e ci s e o f th ese fu nctions has p ro d u ced . I t i s a characte risti c o f living body ti ss u e that it can choose the necessary materials from th e blo od and bu ild the m into its o wn stru ct ure .

_7_ Di g estibi lity o f F o od .

All fo od s are no t e q ually di gesti bl e wi th all p eople . Different p e rsons are d i fferently c onstitute d with respect to the chemi cal cha n ge s which their foo d u nd ergoes and th e e ffect prod uce d . I t m ay be liter

“ ’ ’ ally t rue that one man s meat i s another man s po ison . Most whole some kinds o f food are h u rtful to s ome p eop le . S ick ness may b e na

’ tu re s evi d ence th at ce rtain food is unﬁt . E very p er s on must l earn from i h s own exp erience what fo od agrees with hi m an d w hat d oes n ot .

a s u I h . t been fo n d th at i n th e total foo d o f an ord inary mixe d d iet ,

r 9 2 t h e t 9 5 c on th e ave age , abou t per cent o f pro ei n , per ent o f th e fa ts and 9 7 p er cent of t h e carbohyd rates a re retained by t h e b ody . The di gesti bility o f a gi ven arti cle o f fo od d epen ds u pon th e d i g e s ti b i l i ty o f t h e d i fferent classes o f nutri ents and u po n th e relative propo r tion in whi ch th ese nu trients o cc ur . Di fferent spe cimens o f th e same

k in d o f food material d iffe r i n com positi on , d igestibil ity and nutritive value .

The Co oki n g o f F ood .

The co ok in g o f food h as m u ch to do w ith its n utritive v al u e . Owing to mechani cal conditio ns o r o ther cau ses many a rti cles o f foo d which a re qu ite u nﬁ t fo r nourishment when ra w are very n utritio u s

- when cook ed . I t is a matter o f co mmo n experien ce that a w ell cooked foo d is wh oleso me and ap p etizin g wh ile the sam e material badly co oke d

is unpala tabl e . Ther e a re thre e chi ef p u rp o ses o f cook in g . The ﬁ rst i s t o ch ange the m echani cal con diti on s o that th e di gestive j uices ca n h act upo n th e fo od more freely . Heatin g o ften c anges the stru ctu re o f foo ds ve ry m aterially so that th ey are more e asily ch ewed and h more easily an d t oro ughly d i gested . The. s econd i s to make it m ore

a t ﬂ . h ch pp e izing by improvin g th e app earance o r avor , o r both Foo d w i is attractive to t h e eye and taste qu ickens th e flow o f saliva an d other

. t r t d i gestive j ui ces , and th us di gestion is aid ed The hi d i s o k ill by

r a h eat any di sease germ s , pa asi tes or other dangero u s m atter , and p p lies to both animal an d vegetable foo d s . Heat prop erly ap plied to meat d evelo ps the pl easin g taste and o dor o f extra ctives and softens an d loosens th e protein (gelati noid s ) s t x o f the connective tissu es and th u s mak e th e m ea m ore tend er . E treme h eat ten ds to coa gu late and h ard en the albuminoi ds o f th e lean p o rtions and weak ens th e ﬂ avo r o f extractive s . B u rn ed meat i s b oth u npalatab le and indi ge stible . M t t eat i n cookin g l oses wei gh b ecaus e o f th e escap e o f h e j uices , fat and water . Th e nutritive val u e o f a meat s o u p d epen d s u pon th e

su bstances whi ch are d issol ved o u t of the meat , b ones and gristle by the water . In o rd inary meat bro th th e extractives and salts ar e agree abl e a nd o ften valu able as stimulants b ut h ave littl e valu e a s nutri m ent . The cookin g o f vegetables ru ptu res the w alls o f th e tiny cells , containin g s tarch grains an d makes them more sol uble . H e at also caramelizes a p orti on o f th e carbohyd rates an d p ro d uces agreeabl e f lavors . _3_ Foo ds prepared from ﬂ o ur are mad e m ore p alatable and p orou s and are m ore easi ly brok en u p i n the a li m entary canal wh en cooked . E off k scapin g stea m , and carbon d ioxid e gas given by ba in g p owd er o r by t h e fermentation o f yeast i n th e d o u gh form tiny b u bbles with i n thi n walls o f pro tein (gl u ten ) o f th e ﬂo u r thus assistin g in the d esired res ults fro m co oking . Th e alb u me n o f e g gs wh en beaten i nclo ses ai r i n b ub bles whi ch expand an d the walls sti ffen w ith heat and th us rend er the food p oro us . a .

’ - h . o . 4 2 . W . . D . N 1 . . P B a O Atwater , Farmers u l

U . S . D ept . Agric .

! u a li ty o f F o od . That foo d whi ch is bro u gh t i nto the h om e shall b e clean a nd o f go od qu ality i s o f th e greatest i m portance . Vegetabl es and fru its sho ul d be grown an d milk an d ot her d airy pro d u cts pro d u ce d u nd e r r r r c r t h e p ope cond itio ns , and all foo d mate ial s whi h p ass th ou gh manu facturer ’ s or d ealer ’ s h and s sho u ld reach the k itchen i n a cl ean an d who lesome co ndition . Since the p ass age o f the N atio nal P ure F o od an d D ru gs Act giving the United States Governm en t a uthority to enfo rce strin gent laws a gainst a d ulteration and mi sbrand i ng o f fo od s which enter interstate c t o mmerce , and the more ri gi d en forcement o f sim ilar s ate l aws , th e t m atters o f q u ali ty , quanti ty an d cl eanliness are generall y neglec e d by

th e n . r buyi g p ub lic D ecep tio n has bee n greatly d ecreased , yet th e b u d en o i sel ective an d dis cri m inating b uying can no t b e removed fro m the sho uld ers o f th e family b uyer . C heap e r brand s and grades o f al l r t t a foo d p o du cts cos less becau se h ey are either i n ferio r , h ave lowe r co st i n p rod u ction o r a less d em and than the h i gher p ri ced p ro d u ct s . Fo r example : 1 . Th e cheaper brand o f canne d to matoes may contai n less and greener p ulp w ith mor e water than the hi gher p ri ce d bran d . 2 . The cheaper b rand s o f co ffee may no t only b e an in ferio r berry b ut cost less in pro du ctio n d uring the p ro cesses o f roastin g . 3 . The qual ity and co st o f prod u ctio n may b e the sam e with a cheap er p ro d u ct wh ere d emand d i ctates the p ri ce ; as is tru e w ith cracked ri ce comp ared with the whole grai n o r ro und steak as c om pared with more expensive cuts o f me at . I n man y cases sanitati on a n d service ad d slightly to th e cost o f certain typ es o f prod u cts . The b uye r n eed s a very d i scri minatin g and well bal anced sense o f tru e valu e to fully pro tect the health as well as th e economi c ri ghts of the h o usehold .

a P u bli c E a ti n g Pl ce s . t t t Legislati on regardin g h e i nspec ion a nd regulatio n o f h o els , restau rants an d other p laces wh ere m eals are served is in force only in certain cities . T he matter is o ne conce rning w hich th e p atronizin g

t . pu bli c h as a ri ght to full informa ion I n general , caref ul ly mana ged eatin g place s w elco me inspectio n o f th eir kitchens and sto reroo ms by

. . k d visi tors C lean places sho ul d b e patroniz ed B a eries , mark e ts , can y k itchens an d other p laces where foo d is han dle d sho u l d lik ewi se b e u nd er very carefu l scrutiny in al l m atters pertaining to the sanitary t h e hand ling o f their respective p ro d ucts . The person wh o u nd ertak es c r r r t manu fa ture , d istribu tio n o p epa ation o f food need s no o nly a k nowled ge o f hi s particular activi ty bu t a thoro ugh u nd erstanding o f all the re qu irements o f sanitation and health i n t h e care o f foo d prod

c r u t s . Remedy in case s o f i gno ance and ne glect i s i n th e hand s of p atrons .

Cl ea n li n es s o f F ood . k Cl eanliness sho ul d a lways be o bserve d in the eeping , hand lin g

u an d serving o f foo d . E very p reca tion shou ld be tak en to ins u re c leanlin ess for th e sake o f h ealth and economy . I t means n o t o nly a bsence o f visi ble d irt bu t freed om fro m u nd e sirable orga ni sms , and

r r . fro m worms an d o th e p a asites I f foo d , raw or cooke d , is k ept i n

r s r r c r r di ty pl ace , p ed d led f om di ty a ts , p epared in d i rty roo ms and in

d irty d ishes o r is exp osed to fou l air , d isease germs and o ffens ive and dan gero u s su bstances can easily ge t i n .

B ac teria i n F oo d .

F ood and d rink may b e very d angero us so urce s o f d isease . B ac t t k t t eria o f typhoi d feve r o ften ﬁ n d h ei r way in o drin i ng w a er , an d

s r t tho e o f typhoid and sca l et fever and d iph heria i nto milk , and bri ng sickness and d eath to large n u mbers o f p eo pl e . Great pains shoul d be taken to kno w the sou rces o f the fo o d we ea t and to k now that the m ed iu ms throu gh which this foo d h a s passed have been sanitary and that th e n ecessary p re ca up ti ons against th e most d an gero u s d i seases been tak en .

Pa ras ite s i n F ood .

F t r oo d materi als may als o co ntai n paras i es , like tap ewo ms i n

k t r w i n u ri bee f , p or , and mut on , and t ich ina in pork , hi ch are o ften j o u s and sometimes d ead ly in th eir e ffect . Th e danger is not conﬁne d

‘ to ani mal foo d s . Ve getables an d fruits may be com e contaminated with t h e eggs o f nu mero us parasites fro m the fertili z ers w hi ch have b een appl ied to th e gro und i n gar dens and orch ard s . R aw ve getabl es and fruits sho ul d be very th oro u ghly wash ed before servi ng . I f the c t c r fo od is s u fﬁ ien ly heated i n o ok in g all o ganisms are killed .

D e com p o si tion o f F o od .

S o metimes foo d u nde rgoes d eco mp osition in whi ch inj u rio u s c s o - chemi al co mp o u nds , cal led p tomaines , are forme d . Po iso ning by c e c c t l k hees , i e ream , p res erved ﬁ sh , canned m eats and h e i e h as been cau sed i n this way . The p to maines o ften withstand the heat o f co ok ing and o the r p re cau tions sho ul d be tak en to gu ard a gainst th e p ossibl e u s e o f food s in whi ch d ecay has s et i n .

Mo ld s o f F ood .

M c e r t ol d on bread , h ee s and oth e foo ds i s familiar o every ho u se

. T h e wife spores (i . e . mi nute repro du ctive bo dies ) o f the di fferen t va rieti es o f mol d are every where p resent and need only warmth and moistu re to enable th em to grow o n m any k i nds of food . Th ese o r m g a n i s ms are always a t work i n damp cellars and in dark , d a p co r " T t of t ners o f roo ms . he y are borne o n the fee insec s , sk ins o f fruit an d are ﬂ yin g i n the air . They ﬂ o urish best in food s pi led clo se to t T t tt t t ol t l i s ge her . o prevent hem ge in g s ar ed abs u e clean iness nec

r . essa y . Fresh air , sunshi ne and wh itewash are i mpo rtan t aids Avo id u n damp ness . Cellars may b e k ept dry by p rovidin g a quantity o f n ' sla cked lime . The growth o f al l forms o f fun gi is also p re ve t e d b y lo w tem perature . F li e s a n d F ood

The co m mon hous e ﬂy carries disease germs . I t breed s i n man

. t t t ur e I t feed s o n the sp u u m o f d iseased throa s and l ungs , yp hoi d

t . G t de j ec a , and refu s e o f all kind s er ms are carri ed o n its h airy fee l and legs . By recent experiments with animals the b aci li of t uber cu lo si s and typhoid h ave given th e d isease w ithin fi fteen d ays . Th e eggs o f wo rms t ak en in with fo o d remain alive an d hatch after b e

“ ! in g ej ected i n th e specks . The reme dy p ro po s e d is stri ct en force m ent o f th e laws gov erni ng the cleanin g o f streets and th e coverin g m t t t t n o f al l an ure p i s in own and cou n ry , wi h occasi o al spraying wi th c rud e p etroleu m . A 11 means o f pre vention o f th e ﬂy i n the ho m e sho uld b e u sed . T c r T t h e mosqu ito also ar ies d isease . wo vari e ies ar e conce d ed to

c t t s an d b e n e essary o h e transmis i on , resp ectively , o f malari a yell ow

- fever . The micro o rganis m o f yel lo w feve r is take n into the bo dy of a mos q uito and a fter twelve d ays i t can convey the d isease b y b iting . This “ interme diary h ost ! is su ccessfu l fou gh t only b y extermi natin g t h e bre ed ing p laces an d by screening th e ho me .

The B u reau o f E ntom olo gy o f th e De partme nt o f Agric u ltu re has given a great d eal o f attention to th e above su bj ects and th e p u blication s o f th e B u reau shou ld be consulted for ful l d ata . a .

’ . . . . . B 1 5 a U S Dep t Agr , Farm ers ul . 5 .

D u s t an d F oo d

D us t i s a little o f everythi ng . Ai r and d u st bacteria are no t necessari ly harm fu l bu t may have am on g the m th os e w h ich pr o du ce d iseas e . D r . Mi ch ae l Pru d de n gives the resul ts o f attem pts to cou n t

c th e ba teria in the d ust o f N e w Yor k streets . A cul tu re pl at e o f thre e

- t u t t an d one half i nche s , in d iam e er wa s exp osed for fiv e min es wi h : t k r t t t 4 9 9 ct the fo llowin g results Cen ral Par , n ea s ree , col lec e d ba er l 2 1 4 t r t i a ; Unio n S q u are , co lected b ac eria ; a l a ge d ry good s s or e , collected 19 9 bacteri a ; and a street while bein g swep t collected bacteri a . t d t c r I has b ee n fo u n tha m old s , yeasts and ba teri a a e c arri ed i nto the air by sweep in g i n th e ho me . I n no event sho ul d fo od an d , dishes b e exposed so that th e particle s from the ai r can s ettle u pon

t . t a d a m cl t t r hem D ustin g sho u ld b e d one wi h . p o h . A fea he d u ste r

- scatters m icro or ganisms in th e air . Mod ern cleaning d evi ces have a

_1 great s a nitary advantage . I t is obvio u s that the floors o f kitchen , d inin g ro om and p antry sh ou ld b e k ept we ll w ashed .

Pe t A ni ma ls a n d F o od

T h e fur o f even th e most cl eanly cats and d ogs k ep t in th e hom e may com e i n c ontact with th e food . Of all ro oms they s h ou ld b e kep t fro m the ki tchen.

(Mic e sho u l d in no case b e tol erated in the h om e . Th e ch ances r t t for infecti on from contagio us d iseases a e to o grea , o say nothi ng r r u c t h e of their avages i n d est tion an d wast e . Data s umm ari ze d by N e w York State board o f health sh ows the rat to be a factor in trans

n cu mittin g d iphtheri a and o th er d isease s . Thei r d estru ctiven ess is i ca l l ab l e . )

Comm o n E lem en ts o f Fo od .

The che mical elements which contrib u te i n food mo st a b u n d

th e c r ently to b od y are oxygen , hyd rogen , a b on , nitrogen , calciu m , phos pho ru s and sul phu r . Thes e el em ents form a great vari ety o f c om t t t t p o und s as alre ad y s a ed , are : Pro ein , fa s , carbo hydrates , m ine ral

t . matter , wa er and refu se t/ Compo u n d s i n Foo d s

1 . T E N . 18 P R O I Protein fo rms ab ou t p e r cent , b y wei ght , o f th e bod y o f th e avera ge m a n. Protei n co mpou nd s m a y b e s ub

n i t t t d ivid ed into albu mi o ds , gel a inoi d s an d ex rac ives . t t Alb uminoid s i nclud e s u bstances simi lar o h e white o f e g gs , t th e lean o f m e a (myosin ) , th e c urd o f milk (c asein ) , an d the gl uten o f wh eat . t t Gel a inoi ds o ccur princi p ally i n th e co nnec ive t issu es , s u ch as the collagen of the tend ons and ski n and th e o ssein o f bo ne . t t t Albu mino ids and gelatinoid s . classe d o ge h er as p ro ei d s (a ) ,

’ a re most i mp o rtant consti tu ents o f ou r foo d . Th ey m ak e th e basi s of c t t t bo ne , m us le and other tissu es —and are essen ial o th e b ody stru c . T l t t t u re h ey are a so use d a s fuel tha i s , hey are b urne d i n h e b ody to m ak e energy and al so to som e extent are transformed in to fat and stored in th e body .

(a ) . The terminol ogy h ere fol low ed i s th at recom mende d b y th e Am eri can Asso ciati o n o f A gri cul tu ral Coll eges and E xp eriment

Stations .

E ! TRA CTIVE S are i ncl ud ed with the p ro tein com po u nd s b e c t r cause they ontai n nitrogen , b u th ey d i ffer g eatl y from th e al bu min

oi d s an d gel ati noid s . They are th e p rinci pal ingredi ents o f meat ex

t t t t . T c t t . rac s , b eef e a , e c h ey chi efly a t as s im u lan s and ap petiz ers The di gestion of p roteins begins in th e sto mach an d i s com pleted i n the intestine . E t M k t xam ples o f pro ein fo ods are : il , peas , beans , ch eese , oa m eal ,

t . n u s , m eat , fish , eggs

2 . T . 1 t t t FA S Fats form ab o u t 5 p er cen , by weigh , o f he bod y

_12_ t . T o m o f he average man hey ccur chi eﬂy in ani al food s , s u ch a s m e ats ,

ﬁs h , b u tte r , etc . Also they are ab u n d an t i n s ome vegeta ble p rod t nets , s uch as olives , co tonse ed , som e cereal s , no tabl y oatmeal a nd

t . t k tt maize , and i n nu s Fat i s sto red u nde r he s i n and sca ere d i n

min ut e p articl es throu gh the variou s tiss ues . I t gives w armth and

e ne rgy in a concentrated form . Its digestio n takes place c hieﬂ y i n

the inte stine .

E t : u k t xam pl e o f fa foo d s ar e B tter , cream , egg yol s , m eat fa s ,

t t t l . vege ab le oil s , n uts, co to nsee d o il , olive oi l , oa mea

3 . CA R B OH YD R ATES . C a rbohydr a tes cons ti tute only a sma ll — po rtion o f bod y tis sues less than o ne per cent . They are fou nd chi efly in th e ve ge ta bl e foo d s like cereal grains an d p otatoes ; a lso i n mi lk i n

th e fo rm o f mi lk s ugar . They are very i m po rtant b ecau s e th ey for m t t an ab und an so urce o f energy and are e asily d i ges ed . Di gesti on b egins i n the mo uth wi th the actio n o f saliva on starc h w hich is changed t o

m e s ol l e s u tan e xt e t r rea c i n th e s toma . a or ub bs c , de rin , af e h g ch

Digesti on i s co mp leted i n the i ntestine . Carbohyd rates a re s u b d ivid e d — i nto two classes starches an d s u gars . E R H E — xamp les o f carbohydrate fo o d are : STA C S cereals , p ota t t U G — toes , ri ce , v ege abl es , fru i s , milk, S A R S S u gar , ho ney, m o

l asses . M E 4 . M . N o t 6 t I RALS inerals fo rm ab u 5 or p er ce n , by

t h e t . T wei ght , o f b od y o f h e average m an h ey are fo und chi e fly t t t t r in h e bo nes and te e h , and also fo und i n sol u io n in h e va io u s

ﬂu id s and ar e i n th e tissu es . Mi ne ral s are n ecessary i n b ui ldin g th e

nerves and aid in prod u cin g th e re d corp uscles in the blo od .

S ources of mi n eral foods are : Milk , fres h f ruits , wh ole cerea ls ,

e t k co d t . gre n ve ge ables , egg yo l s , ﬁ sh , sal t , raisins , d a es, p ru nes

5 . TE t t 6 c t t WA R . W a er forms ab ou 0 p er en , by w ei gh , o f

the b od y o f the average man . I t i s a co m pone nt p art o f all th e tis

. t k t t su es Wa e r h el ps ma e h e blo od , e qu aliz es bod ily temp era ure , aid s i n moistenin g the j oints an d acts a s a c arri er o f w aste from th e

bo dy. A s it can not b e b urne d i t yiel ds no h eat o r energy to th e bo dy . t : t r S o urces o f wa er i n fo o d are B everages , fresh fru i s , f esh

ve getables . R e f us e i n F ood

) ! f f Foo d contai ns some m aterial s which w e c an not o r d o no t e at . R e fuse is m ad e u p o f al l the othe r c omp ou nd s o f foo d an d con s ti t ut e s an i mp ortant item wh en we consi d er th e actual cost and n u

t i n m tt tri men fo o d . Thu s bones are largely mineral a er , with so me

fat an d pro tein . E gg shell s are al most all mineral matter . I n s om e cases ed ibl e materials are cl as sed as refu se alth o th ey have a hi gh

t t l . V t l t t t n u ri i ve va ue ege ab e ma erial s su ch as b ran , p o a o an d app l e pe elin gs h ave a n umb er o f th e imp ortant i ngred ients of fo od and ar e

generally amon g f oo d w as tes . A v er a g e Com po si ti on o f F o o ds

S . ri c . Ext . F a r. B ul. 142 U . Ag

L — v r e c o m o s i t i o n o f co m m on m e ri c a n food rod u ct s TAB E I . A e a g p A p

o- tr! 0 n w u a s 8 91 i a a 1.

d m a t e ri a ls a s u rch a s e d . . " F oo ( p ) 8 g g a. ! I 0) ﬁ 0 0 !

B e e f fre s h , Ch u ck rib s F la n k Lo m Po rt e rh o u s e s t e a k Si rlo i n s t e a k N e c k Rib s R ib ro lls R o u n d R u m p Sh a n k f o re , S h o u ld e r a n d c lod F ore qu a rt e r H i n d q u a rt e r B e e f c orn e d c a n n e d i c k le d a n d d ri e d , , , p , Corn e d be e f T o n u e i k le d g , p c D ri e d s a lt e d a n d s m ok e d , , Ca n n e d bo ile d b e e f Ca n n e d c orn e d b e e f V e a l : B re a s t Le g Le g c u t le t s F o re q u a rt e r H i n d qu a rt e r M u t t o n F la n k

Lo i n c h op s F o re q u a rt e r H i n d u a rt e r w i t h o u t t a llow q , L a mb

Pork fre s h , H a m

T e n d e rlo i n Pork s a lt e d cu re d a n d i k e , , , p c l d H a m , s m o k e d Sh o u ld e r s m o k e d , S a lt Po rk B a c o n , s m o k e d S a u s a g e B o lo g n a Po rk F ra n k f o rt S o u p s : Ce le r r y , c e a m o f B e e f M e a t s t e w

Po u lt ry Ch i c k e n bro il r , e s

— L v ra e c om o s i t ion o f c omm on A m e ri ca n f ood rod u ct s . TAB E I . A e g p p

2 2 a 2 . 5 ‘ g F ood m a t e ri a ls (a s p urch a s e d ). 5 8 g ‘ 0 5 ° D n. “i w n o (0

r c

IV e g e t ab le s B e a n s d ri e d , Lim a s h e lle d B e a n s , , a n s s t ri n B e , g B e e t s Ca bba g e Ce le ry r re e n s w e e t e d ible p ort i o n Co n , g ( ), u c u m b e rs L e t t u c e M u s h ro o m s

Pi s u m s a t i vu m d ri e d Pe a s ( ), P s u m s a t ivu m s h e lle d Pe a s ( i ), Co w e a s d ri e d p , Po t a t o e s Rh u ba rb Sw e e t p o t a t oe s

T o m a t o e s T u rn ip s V e e t a ble s c a n n e d g ,

e s - Pi s u m s a t ivu m re e n P a ( ), g

F ru i t s b e rri e s e t c . fre s h , , , A p p le s B a n a n a s Gra p e s L e m o n s M u s k m e lo n s Ora n g e s

Pe rs im m on s e d ible o rt i o n , p R a s pbe rrie s S t ra w b e rri e s

!Such ve e t ab le s a s ot a t oe s s ua s h bee t s e t c. h a ve a certa in am oun t o f i n g p , q , , . o

e d i ble m a t e ri a s k i n s e e d s e t c . T h e a m o un t va ri e s w i t h t h e m e t h od o f re a ri n l, , , p p g t h e ve g e t able s. and can not b e a ccurat ely e stimat ed . Th e ﬁgure s give n f or re fu s e of ‘ y e e g t ab le s . frui t s , e t c. . a re as s ume d t o repres en t approximat ely t h e a moun t of re fus e m t h e se food s a s ordin arily p re p ared .

‘ F ui r t s cont ai n a certa in proportion of i nedib le ma t eri als . a s s k in . s e ed s . e t c .. w h i ch a re ro er c a s s ed a s re fus e . I n s ome fruit s a s oran e s an d run e s t h e p p ly l , g p , amoun t re ect ed i n e at i n i s ract i ca th e s a me a s re fu s e . I n ot h ers a s a e s j g p lly , ppl a nd ear m p s. ore or le s s of t h e e d ib le mat erial i s ord i na rily reje ct ed w i t h t h e s k i n and s eed s and oth er i n ed i ble p ort ion s . Th e ed ib le ma t e ri al w h i ch i s t h u s t h row n b e c a s s ed i th t e a s t e i s h e a s e i h h e fu s e l w w . re cl s d w t t e r . e e re ven re e s e nh a s n ea rl a n i n ! pr y s ca b e a s ce rt a ed . t h e 0 quan t i t i e s ord inarily reject ed? L — v r e c o m o s i t i on o f c o m m o n A m eri ca n f ood rod u ct s . TAB E I . A e a g p p p r c t lp r e t lp F ru i t s d ri e d , I

13 .

18 .

13 . N u t s

B ra z i l n u t s B u t t e rn u t s Ch e s t n u t s fre s h , Ch e s t n u t s d ri e d , Co c o a n u t s Co c a n u t re a re d o , p p F i lb e rt s H i c k o ry n u t s P n l e c a s , p o i s h e d Pe a n u t s Pi n o n | Pin u s e d u li s ) Wa ln u t s bla c k , Wa ln u s E n li h t , g s M i s c e lla n e o u s : Ch o c o la t e Co c o a ow d e re d , p Ce re a I c o ff e e i n f u s i o n 1 a rt bo ile d i n T , ( p 20 p a rt s w a t e r) . 2

’ TTh e ave ra g e o f ﬁv e an a ly s e s of ce re a l coﬂe e gra in i s : Wa t e r p rot e i n f a t c a rbo h d ra t e s a n d a s h e r ce n t . On a ort i on o f t h e n u t ri e n t s y p ly p , h o e e e n e n w v r, t r i t o t h e i n fu s ion . T h e a ve ra g e i n t h e t able repre s e n t s t h e a va ila ble n u t i e n t s i n h r t e be vera g e . I n fu s ion o f g e n u i n e coff e e a n d of t e a lik e th e abo ve c on t a i n a p r ct i cally n o n u t ri en t s . Milk n h I a d s e ll. N o m i u tr i e n ts i n F o od s

c r u s u c 1 A a ef l t dy o f the o m posi tio n o f fo o ds fro m Tab le . i s

i m po rtant . I n c o nside ring the foo d a nd economic val u e o f fo od m a f e ri a ls t h e - ts re it is necessary to note p ro portions o f no n nu trien , i . e e h . b h t e fuse and wat r Th e sk i n and on es o f m eat , an d fis , sk in o r

t t n r R e rin d and seed s o f vege ables lesse n he p roportio n o f u t ients .

t h e r c v e e t fuse i s n ot co mmonly fo und amon g dai y p rod u ts , d ri ed g W c a nd e r t . c t tabl es , ere al fo od s foo d s pr p are d f om hem ater onsti u tes

r r rt . r a la ge p o po ion o f even th e soli d fo od s B eans , p eas , me al s , ﬂo u , c k t t k 1 0 t 1 2 ere al b rea fas t foo ds , e c co n ai n , ro u ghly sp ea i n g , o p er

cent o f wate r . 4 0 to 5 0 p er cent o f th e or d inary cu ts o f m eats ar e t water and i t is ab un dant in th e fl esh o f le an ani m als , an d end s to c r c r de re ase as fats inc ease and vi e ve sa . Fresh vegetabl es and fru its

contai n som e ti mes as m u ch as 8 0 to 9 0 p er cent o f w ater . Many cook ed foo d s contai n m ore w ater th an th e raw m ateri al

fro m which th ey are m a de owin g to th e w ater ad d e d in cooki ng .

T hi n so u p s are littl e m ore th an flavored an d colo red wate r . I n so m e c c ook ed foo ds , no tably meats , whi h have b een b ak ed , roasted o r

fried , th e a mou nt o f wate r i s d imini sh ed by co ok in g .

N u tri ents i n Food

The mo st i mp ortant o f th e actu al nutrients i s p rote in . I t i s

most ab un dant i n th e anim al food s , l egu mes (p eas an d beans ), an d

i n s maller p ropo rtions i n the cer eals . Fats occu r chi eﬂ y in th e t ani mal foo d s . C arbohyd rat es are fou nd almos excl u sively i n th e b r c o f ve get a l e p o d u ts and mi lk . Small q u antitie s m ineral s are fo un d ' i n . T h e r s e u n i t al l food s mos t wate and refu e are f d n mea , fish , milk fresh vegetables and fru its .

A ct u a l Va lu es i n F ood Ma t eri a ls

Th e marke t p rice o f f o o d materi als i s no t r egulat ed by thei r

- actual valu e for nutrim ent . An o unc e o f p rotein o r fat fro m the te nd erl oi n o f beef i s n o u r t m b u t more n t iti ou s h an that fro a ro un d or shou ld er , t i t cos s consi d erably mo re . The agreeableness o f food t o the palate o r fa ncy o f th e buyer i s a great factor in decid ing c u rrent d e mand an d conse qu ent sellin g prices . c ‘ Animal foods , su h as meats , fish , mi lk , an d ch eese grati fy the

a la t e v a s t . r h t h e p m any vegetabl es d o no F urth ermo e, t ey satisfy

u r a n d c e need of s pp lyin g p otein fats i n wh i h the ve getabl foo d s , ex e i c p t n g l egumi nou s seed s and cereal grains , are lac ki ng . Also ani mal

~ d r i n c . foo s a e general mor e e asily d igested , esp e i ally as re gard s p ro

u t t tei n , and conseq uently ch eaper for th e sam e qu antity o f n ri ive material .

f ' - ' R e a l re a re d d f oo d s e i n r t t h . y p p are j u stly hig h r . p i ce owin g o e ,

- - r expense i n tim e , l a bor and facili ti es in:_th e p roce s s . o f pr ep arati o n

. r c re a ra t on f or z s e rv i n for e ating Th ey p ovi d e onveni enc e i n p p g , are " generally palatabl e and f urnish a pleasing vari ety . Prepare d food s may co ntain gre ater n u tritive valu e pe r bu lk or wei ght than t h e s am e m aterial s in th e n atural state owi ng to con d ensatio n by evap

t i n r n ora ion the p oc esses o f pr ep aratio . Since th e cost o f food i s th e princi p al item i n th e livi ng ex

t t h e h s i ci a l - t p ense s o f mos p eopl e , and p y w el fare o f all is d ep end en - u pon d i et it i s specially im portant that we have cle ar i d eas r egard e i n h e u d i ﬁ re n T i g . t n o rish ment to be go tten from th e e t fo od materi als . o economi ze we must know the co mbin ations w hich are b est fitted ‘ f o d e h e -b e r . t t t t no urishment , and have ﬁni e i nformati o n as o rel a i on twe en th e nu tritive valu es o f th e d ifferent fo o ds an d the expens e s i n g etting and p rep aring th em .

t - l t l t t s Among h e d ifferen t fo o d mat eri a ls wh ich are pa a ab e , nu ri io u a nd oth erwis e suite d for no urishment w e ~ m u s t know w hich ; o n es fu rnish the largest am ounts o f avail abl e nu trim ents at th e l ow est cost . I t is therefo re nec essary to tak e i nto accou nt not only . th e pric es p er t d f t t b u t o th e i k i n d s -i p o un d , q u ar o r bu sh el o f th e i f eren ma e rial s als

- t t t h . and amo unts of h e actual nu trients they contai n , og e er wi th thei r fitness to m ee t th e d emand s o f th e b od y . Th e ch e ap est fo od i s th at which su p plie s th e m ost n utrim ent for th e l east m oney . Th e mo st economi cal foo d i s that wh ich is ‘both c heap est a nd b est adapted

- - to the need s of th e u ser ;

A d a p ta ti on o f Fo od s All p ersons are alik e i n th at they m u st h ave p rotein for th e

u r b ild in g , an d epair of the bo di ly m achine and fu el ingred ients fo r

t u t mo t warm h and work , b t i ndivid u al s d i ffer in he a u n s and p rop or ' t t a m o n th o s e t t ions hey req ui re , and eve n g in goo d h eal h her e are t rt k o many wh o are obli ged o avoid ce ai n ind s o f f o d , w hil e i nvalid s and peo ple with weak d i ge sti on m u st o ften h ave S p ecial d i et .

‘ ' For gui d ance i n the selecti on o f foo d natu re p rovi d e s us with

‘ ' i o lo i r h mi s s ' . Ph s cal c e t r d d t i nstinct , tast e and exp eri enc e y g y a he know l e d ge o f th e comp ositio n o f fo od and the processes in nu tritio n . The following r u l es sh o ul d b e observed in the re gul atio n of the d iet fo r p eo pl e in goo d h ealth and with goo d d igestion

1 . C hoose th e things which agree w ith yo u and avoi d those w hi ch ca n no t di gest and be assi milated . 2 a . Use su ch kin d s and am ounts o f fo o d s wi ll su pp ly all th e nu tri ents the bo d y need s witho u t b urd enin g th e d i gestive organs .

3 . D o not allow yo u r ap p eti te to overru le reason and the teach

ings o f experienc e . — 4 . r t ﬂou r t Use the o dinary foo d m a eri al s , meal , p o atoe s , mi lk ,

t t— ln t tt t th e but er , cheese , su gar , ﬁ sh and m ea h e pro p ortion s ﬁ e d o

actual need s o f th e bod y .

- - 5 . v t s u t d t t d O er ea ing re l s i n o ver taxe d iges iv e o rgans , w as e

tt t t l . e nergy , gene ral d ebility and p ossibly fa y iss ue and ac ua di sease

‘ A dva nta g e o f S e ve r al Meal s a D a y

A de ﬁnite a mo unt o f foo d materials is ne cessary to p rovid e th e o e u c . r b dy of ea h p erso n with ti ssu e , energy and h eat I t is b tte to f rn i sh th e foo d materials at th ree ord i nary me al s than at two h e arty m eals . Mod e rate q u antities o f fo o d take n at m od erate i ntervals are mo r e easily an d comp letely d i gested than large q u antiti e s at lon g intervals . Th e universal c ustom of three meal s p er d ay based u p on t t t t i ns inc an d exp eri ence ind ica es h e wi sdo m .

" ’ A Ge n e ra l Pla n f or a D ay s Men u

F n ( rom Pe du e Universi ty Agri . E xt . Service )

’ A gene ral plan sh owing foo d s s u l te d to e ach d ay s men u is give n a s follows :

, B R E AKF A ST P LAN

1 Frui t .

’ 3 . Wh o le grain c ereal . me ‘ 3 . So kind o f b re a d .

‘ ' 4 A hot dri nk .

‘ ‘ 5 . n m t (Some tissu e build i g foo d a s eggs , o r ea or ﬁ sh i f so

desi red . ) D I N N E R PLAN ‘

1 . m a t t t One meat d ish , e ggs in so me form y b e su bs i u ed .

2 . a c t l c t t One st r hy vege ab e su h as p o a oes o r rice .

‘

3 . S ome ki nd o f b re a d .

4 . w t t l tt On e a ery v eg e abl e as e uce , asparagu s or onion s . 5 ' . One sim ple d essert s uch as o range snow o r p run e whip heavy meal .

—19 S UPP E R OR LUN CH E ON PL AN

s h 1 . One h ot di su ch as meat or meat s u bstitut e as ch eese fond u e , r c r r m aca oni and h e ese , a c e am so u p o beans in some form .

2 . S o me kind o f bre ad .

3 . Some vegetable i f de sired .

4 . So me simp l e d essert su ch as canned or stewe d fr ui t o r tapi oc a p u dding . d 5 . r r One kin of p es erves or j elly if so d esi ed .

Me a l -Pla n n in g (F rom Cornell Read ing Co u rses ) — Altho u g h t h e best typ e o f meal pl anning m ust be b ased o n a

r u u r c h cc tho o gh k nowled ge o f h m an nu t ition , m u m ay be a om plished

by an und erstan din g o f a few sim ple d ietar y rul es . Alth o u gh by fol lowin g th ese r u l es it m ay no t be p ossible to ﬁ nd the p ot o f gol d at t t h e r t h e c r he end o f ainbow , bal an ed ation , on the oth er h and i t may b e enti rely p ossibl e to d o som ethin g very practic al— to giv e balance to th e d aily d ietary and to gain a certai n fre edo m fro m fam c h t i ly foo d u stoms , neig bor ho od foo d tr ad itions , and , l e u s even hop e , r r f om p e son al fo od lik es and di slik es . : t To bal ance th e dietary m eans to su pply i n he m eal s o f ea ch d ay , t t c e d t i n a form best su ited o the i ndivi d ual , al l h e s ubst an es need o th e o u c r b u il d tissu es , b ne , m s le , n e ves , bl o od ; to provi d e en ergy fo r

’ the d ay s ac tiviti es ; to k eep th e bo d y in goo d w o rk in g o rder . A d ietary m ay contai n am pl e bon e- bu il d in g m ateri al and m ay l ack the s u bstances ne ede d t o p ro d u ce red b lood co r pu scl es . The n eed s o f m uscles may b e satisﬁe d whil e b on es an d n erves remain hun gry ; or

t u b u t t a r k i n al l issu es m ay b e w ell s pp li ed , th e d ie y may b e l ac i n g t t c t subs ances tha regul ate su h proce sses as h e flo w o f d igestive j u ices , t th e activity o f th e i ntestine and i s ab il ity to em pty itsel f , or th e pu riﬁ cati on o f th e bl oo d thro u gh ne utralizin g h arm fu l co mp ound s pro d uced by th e wo rk o f th e b od y . Th e variou s bod y need s mu st ther e fo re b e taken into accou nt i n th e planni n g o f th e d i etary .

Choice o f Food s f or B od y N eed s I t i s not p o ssibl e t o mak e an exact gr ou pin g o f foo d s accord ing to th e d eﬁnite p art th at e ach i s capab le o f p layin g i n t h e d ietary , fo r most com mo n food s are ab l e to pl ay several p arts and th ere fore m ay

. r t l sati sfy a vari ety o f need s I n a gene al w ay , h ow ever , i i s p ossib e to ind icate which food s b est serve a certai n b ody need . F oo d-s e specially ad apted to furnish th e fou nd atio n substances : M c t o f al l living , active ti ssu es ilk , eggs , h eese , mea , le gu mes , nu ts ,

cereals .

h r u t c a n Whi le all t ese foo ds a e no rish ing , hey annot repl ace on e

t i n r c k t o her every espe t . For examp le , eith er mil or eggs mi gh b e chosen for the pu rp ose o f mu scl e-b u il ding ; b ut mi lk i s much rich er

- c th an e ggs in bone b uil ding , an d lime an d eggs are ri her th an m ilk i n

- -cor u-scl e - , r t c r ed blood p prod ucin g C e eal s , l egu mes , and nu s are all ri h

0 r r t t t e i n ene rgy th an are mi lk , eggs , o meat , and mea has a s imu l a in g p rop erty l ack ed by the o thers .

Foo ds e sp ecially ad apte d to supply t h e b ody wi th e nergy : Cer eals ,

r r r h . legu mes , fo od s i ch i n sta ch an d su gar , fo od s ic in fat : M F ood s esp eci ally ad ap t ed to sup p ly li me to t he d iet i lk ,

c s c c r . leg um es , w hole ereal , ab b ag e , el e y

Milk i s t h e b est sou rce o f lime . N o fo od can re place it satis f a ct o ri ly i n t h e d iet of the growi ng ch ild .

F s c u : o od s e p e ially ad ap ted to s pp ly iro n to th e d iet e ggs , l egu mes ,

t s . o a m eal , ve getable , meats , fr uits F o o d s e specially ad apted to sti m u late the ac tivity o f th e i h

h u h e : F u a c testin e and t s to k eep t b ody cle an r i ts , veget b l es , ereal s and cereal foo d s cont aining part o r all o f the o u ter l ayers o f the grai n . F o od s esp ecially ad ap ted to n e utraliz e harm fu l s ub sta nce s pro

d u c e d t : F t . i n the i ssu es a nd blo od rui s , ve getabl es The main p art of the me als o f eac h d ay sh o ul d consi s t o f si m ply

- - r ﬂa v ore d . p epa red , mild , non sti mu latin g , and easily di geste d fo o d s

W -c r h r u ee —ﬁaV Gre d ‘ ell ook e d ce eals , t o o ghly b ake d , sw t bre ad ; t t t t —t po a oes ; milk ; e ggs ; fresh , s uccu lent vege a bles ; an d fru i s hese sho ul d constitute th e b ac k gro u nd o f the d ietary . M c r eats and meat sou ps , and i es , preserves , d esse ts , cak es and

h c u a nd o ot e r swe ets , ri h sa ces , pi ckl es , c nd i ments shou l d b e use d in r t mo de atio n in order to giv e color and inter est to th e d i etary , bu

they shou ld not furnish the b ul k o f t h e foo d at any one m eal . a .

a . Corn ell R eadi n g Cou rses F o o d series .

B a l an c e d R a tion Owi ng to th e wid e varie ty o f foo d materi als fro m whi ch we may

t c o r t g et h e om po und s need e d fo r b dy b ui l din g , epai r , reg u l a i on ,

t . t t t te x warmt h and energy , selec ion i s nece ssary I ns in c , a pp e i , e e ri e n ce p an d chemical analysis all m ay gu i d e i n th e p rop er sel e ction . Th e craving o f natu ral ap p etite u nd er no rmal con d itio ns ind icates

. E t k a ne ed o f the b ody xperi ence , to gether wi h a nowle d ge o f the need s o f the b o d y a nd th e com p o und s in fo o d m ak e p o ssib l e i n t e lli e n t t g ea ing .

I n ord er that foo d m ay fu lly and prop erly s u pp l y t h e necessary materials j u st a s they ar e req uire d th e daily meals m u s t b e balan ce d . A p ro p erly balan ced meal is one which fu lly m eets the nee d s o f the

W a bod y o f th e one eatin g i t . e can o nl y ap pro ch th e p erfe ctl y

! c rc t t c bal an ed meal and are fo ed o rely he n u pon instin t , appetite an d exp eri ence . Fort unately n atu r e greatly assists h u man lim itati ons by su bstitu tions and ad aptations i n th e di gestive process es . Wh en th e fo od w e e at fai ls o f the b o d il y n eed s grave co nseq uenc es may re

t r t t t . su l , su ch as a res ed d evel op m en , d eb ili y and d isease I t i s very i mportan t that we k now at th e o ut- set that n o two

t t t l t m . people need exac l y h e same food s a al i es Age , o ccu pation ,

bodily weak n esses , excessive b o dily su ppli es , p owe rs o f di gesti o n an d assimi lation to gether with a nu mb er o f o ther i nfluences m u st b e

_2 1_ h consi de red in the ad aptati on o f food s to t e n eed s of the b od y . Thu s the matter o f b al ancing a ration i s a many s id ed p roblem an d re

r t - n c r i n t q ui es d iligen stu d y, p ains taki g a e and a wi de range h e

k e e c t t h e r c nowl dg o f food s , th eir ontent and ad aptabi li y i n p o esses

o f di gesti on .

Many o f the k nown d iseases are trac eabl e to t h e h abi ts o f eat

u . s t in g and th e conseq ent evil eff ects Head ach e , ind ige i on , liver

i u r b m e r t tro ubl e , mp e lood and kin dred ai l nts a e d ue as a rul e o som e a spect o f t h e p rob lem o f p ro-p er foo d and ri ght eating ; and al l b odi ly d i fﬁ culties are m o diﬁe d and r elieved by p rop er fo od s and h abits o f eat

in g . R u les f o r P lan n i n g I nexp en s ive Mea l s

“ A f e w ru les an d co mmonly known facts re gard ing th e com

u c po sition , ses and effects of the o mmo n food s m ay gre atly assist

i n th e selecti on and pr ep aration o f fo o d fo r th e d aily ration . Th e followin g are su ggestiv e

Plan meals fo r the d ay that each m ay prov id e so me o f the e s

s e n t i a l u : . e . r comp o nd s i , p rotein , fats , carbohyd ates , m i neral matter

an d w ater .

One h e avy p rotein d ish in the fo rm o f m eat i s su fﬁcient for a d a t m y when prop erly su pple men e d w ith ilk , le gumes (beans o r p eas ) ,

tc h s i ci a l c t t eggs , che ese , e a ge and p y a tivity d ic atin g amo un s . Chi l

d re n und er ﬁ ve years o f age shou l d h ave l ittl e or n o m eat . r c c tr t d Fat p ovi d es fu el in a on en a e form , i s laxative and a nerve

. t t : t b u ild er The more d i ges ible form s o f fa are cream , b u t er , o live

‘ Cl a . oi l , isp b con , etc Carbo hyd rates are th e c hie f so u rce for e nergy an d h eat o f th e

r o t t E body and are mo e d i gestibl e and more e con mical h an fa s . sp ecial

l t c t t . y i s thi s ru e o f the star hy forms ; su ch as cereal s , p o atoes , e c Milk is t h e be s t so u rce for two o f the mineral s— li me an d — i t N c alci u m b eing n ecessary to th e gro wth o f chil d ren . ecessary iron fo r th e blo od sho ul d b e provid ed by yolk o f eg g or strained

vegetables . Fre sh v ege tabl es and fru i ts all contain minera l m atter and

sh o ul d b e a p art o f every d iet .

t o t t t re Water is ess ential he foo d n u ri en s . I t disso lves and

d uces foo d substances to l i qui d m aking the m m ore d igestibl e . I t i s essential in removing waste fro m the bo d y and is a regulator o f b m bodily _h eat y eans o f th e resp iratory gland s o f th e skin . Abou t

five pints o f wat er ca n b e proﬁ tably taken by an ad ul t i n one d ay . t t t t Sweets i n he d ie ary ar e u nq uestionab ly d esirable , bu h ey sho u l d be s erv e d i n such a m ann er as n ot to red u ce th e ap petite fo r

other food s a n d no t to sati s fy the ap p etite w i th s w eet food s o nl y .

“ ! Sw eets sh oul d b e eaten with o ther fo o ds and at th e clos e of the m eal . Tea and cof fe e shoul d b e u se d sparin gly by ad ults and n eve r by

—2 2

Men u I II

m B re a k f a s t R a s b e rri e s c c c o e . p , ook ed ereal , toast , milk and ff e

r— c t c Di nne Salm on reamed with ri ce on toast , p eas , le tu e s alad ,

b d c c . rea , ottage p ud d ing wit h berry sa u e r— r c ch r r t S up p e C eam ed asp aragu s o n toast , ottage eese , f esh f u i ,

bro wn b read .

Men u I V

— F r t c k r Bre ak fast esh frui , rac ed wh eat , p op ove s , m ilk an d

coffee .

— w i t h c u D inner B eefsteak pi e bis uit cru st , b ttere d beets , mashed

c . potatoes , p ineappl e i e r— t S up p e Creame d po tato es , egg sal ad , sal ines, l em on j elly .

Men u V — c G B reak fast A p ple sau e , grap e nu ts , rah am toast , m ilk and c o ffee . — t t !Dinner Vegetable sou p , salm on l oaf , egg sau ce , b ak ed po a oe s ,

sliced cucumb ers , fr esh fruit .

S u e r__Cre a m e d m t p p m acaro ni , slice d to a oes , rai si n brea d s and

c . wi h es , custard Men u V I — t t t B reak fast Strawb errie s , p u ffed wh ea , o me let , o as , milk and coffee . — E c c t Dinner s all op ed ri e , o matoes and meat , cabbage salad ,

r c . b ead , herry p i e — Sup p er Vegetab l e sal ad wi th a l egu m e an d an egg d ressing , k c ch ba in g powd er bi scuits , h oney , sli ed pe a es .

Men u V I I

- r h c t ﬂ M k Break fast F e s h erri es , whe a ak es , Graham ufﬁns , mil and co ffe e . — r t t t t Dinn er Hamb u g s ea k wi h onions , mashed po a o es , creame d

ﬂ c . cau li ower , bread , baked app l e with ream S — E b t a t u pp er ggs a l a go l d enro d , ak ed p ot a o es , to m o es and.

r d . c ucu mbe sala , pineapp le p u d ding

WI N TE R ME N U S

Men u I

r — r t co d ﬁs h B eak fa st Stewed p u n es , o a m eal , toast , cr eam ed , milk and coffe e . — F r r c d Dinner lank st ea k r oast , d essing with gravy , i e , b rea ,

c ch . l ettu e sal ad , erry pu dding — r k . S u ppe Corn ch owd er , gi n gerbre ad , rh ubarb , mil an d tea

Men u I I r —t r c r t B eak fast S ewed a p i ots , c eam of wh ea w ith bran , French

r a nd . toast with sy u p , m i lk co ffee — t t t t G Dinner Pot roas o f b eef wi h gravy , b row n po a oes , raha m

tt c . bread , l e u e s alad , p r u ne pi e — E l k Sup per scallop ed l im a beans , bre ad , pinea pp e tapio ca , m il and tea . Men u I I I — t a b . Break fas Ban nas , oatm eal , ran m u fﬁ ns, m ilk and coffe e — tt G r c D inner C o age pi e , creame d lim a beans , raham b e ad , apri o t tap ioca .

r— T t c Supp e o mato so u p wi h ri e , s altines , banana and pineap pl e sal ad .

Me n u I V

B t—L 2 ! c k reak fas orange , farina , orn gri d d l e cake s , m il and d co ee . — M t t Dinner ea loa f wi h brown sau ce , cre ame d ma caro ni , e sca l

e t n . l o p d o mato es , bread , b row b etty — M c r Sup p er acaroni and he ese , Graham bread , stew ed p unes , milk and co ffee .

Me n u V k t— t B rea fas A ppl e sauce , cracke d wh eat , creamed beef on oast , milk an d coffe e .

— E s collo e d t t Dinner p eggs wi h ham , bak ed p o atoe s , bre ad , orange snow . — t Su p per To ma o and k id ney b ean stew , graham bread , ap p le

k . tapioca , mil Men u V I k — k B rea fast Stewe d p ea ch es , o atm eal , graham mu fﬁn s , m il and

co ﬁ e e .

— ‘ Cre a m e d co d ﬁs h t t D inner , bake d p ota oes , bread , b uttered bee s , cherry pie . — r . Sup pe Cheese sou fﬂ e , graha m bread , p ea ch cobble r , mil k

r k —S o f r B ea fast tewed ﬁ gs , cream wheat with bran , f i zzl ed h am , milk an d coﬁ e e . — B D inner oston baked beans , brown bread , creame d o ni o ns , lem on

— t c Su pper Po tato so u p , saltines , fruit salad , p eanu ook ies .

LE F T OVE R FOOD S

(F rom I o wa State Agricu ltural Co lle ge E xtensi on Department

Ho me E conomi cs . )

E N OT N T N OT WA S T , WA The American hou sekeep er has had an u nenviab le rep utation as a t t ck carel ess b uyer , a ho ugh less m anage r a nd a re less w aster o f foo d s . I n no other way h as th is be en mo re apparen t than i n th e c usto m i n many h om es to thro w aw ay bits o f l e ftove r foo d material s w hich mi ght M w h o a s b e . p u t to goo d _use . u ch more cr ed it is d u e to the woman , e u t far as p ossible , prev nts th e acc mulati on o f l ef overs b u t w ho u se s k them wis ely as th ey a re fo u nd , _th an to th e w oman w ho coo s fresh r c r foo d att a tively and well , bu t who th ows away f oo d s w hich stil l contai n food va l ue and wh i ch mi ght form th e basis o f palatabl e dis hes .

Le ftovers an d Som e U s e s

— Wh r i u t B read ite , grah am , whole wh eat , co rn , ye , toast , b sc i , pancak e or wafﬂ e batter . M E — r c k eat and ggs B ee f , po k , ham , ba o n , chi c en , ﬁ sh , eggs

c . bo iled , fried or s ramb led

Gravy . — Ve getab les Stri n g beans , onions , p otatoes , beans , p eas , corn .

r - c c C e eals Ri e , ma aroni , oatmeal , cornm eal , crea m o f whe at ,

ho miny .

r c — ru r tc F u it Sa u es Ap p l e , p ne , rh uba b , cranb erry, e . — c t . Fats S uet , ba o n fat , mea fryin gs , chi ck en fat , bu tter

Prevent l eftovers (w hen p o ss ibl e )

; 1 . By carefu l planning . D o not se rve to o m any k in ds o f fo o d

- at ea ch meal . Provid e va ri ety betwee n meals . D o not cook too gr eat an amo unt o f each foo d . 2 . By care ful servi ng . D o no t serve to o generou sly . I t i s bet c t t ter to have a se ond hel pi ng in re serve , so tha i f not ea en it may be u sed later . Use leftovers (when at h and ) — 1 . c c r . t Pra ti e econo my t u e , not false Ot her hings th an money sho u ld be co nsid ere d in practi cin g econo my . Th e fu el to b e u se d ; th e tim e to b e s pent ; th e food val u e to b e save d a nd the a d d itions that mu st b e ma de sho u ld all b e tak en i nto acco unt . Use goo d j u d gm ent i n the sel ectio n o f le ftovers to be u sed .

2 . Consid er ap p earanc e . Mo re skil l i s n eed ed to mak e leftove r di sh es attracti ve than th e fresh fo od s . The wi se h ou sekeeper w ill re membe r this and mak e h er le ftover d ish es as attractive in a pp ea rance

as s he can .

3 . P revent monotony . Pra ctic e makin g many d i fferen t leftover

s h d i es . Th e family will soon tire o f the same foo d co oked in th e sam e w a y many times .

4 . r . R r a rti cu P ovi d e ﬂ avor eme mb er that many le ftove fo o ds , p la rl r t y meat , h ave lost thei o ri ginal ﬂavor and mu st be ma d e temp ing if they are to prove p opu lar with the famil y i n th e m a d e ov e r d ish .

s t h r fl . This d oe no mean t at ext ava gant avorin gs m ust be us ed , h owever w l Sele ct the h ighly flavored vegetables , as e l as the standard seaso n ings . USE S L E FTO VE R B R E A D B read p u dd ings Cak e O th er p u ddings B read Stu ffing French toast B uttere d cru mbs Toast with meat or ve getables i n C ro q uettes gravy S callop ed d ishes Grid d le cak es B read sticks Cro utons D u mp lin gs made o f leftover bis Patty shells cu its and serve d w ith gravy

U S E S FO R L E FT OVE R ME AT A N D E GG S

Me at p ie Cream ed meat o r e ggs on toast Scal lop ed d ishes O-melets w ith gro u nd meat o r eggs Salads C usta r ds w ith gro un d meat o r e ggs Hash Pep p ers s tu ff ed Timbales Tomatoe s stu ffed S o u f ﬂe s t c o C o mbi ned w i h ri e , macaroni , p

h O a s C p su ey t t oe , peas , b eans Je lli e d meat Meat patties Cro quettes S t uﬁ e d bi sc uits Meat l oaves Meat p ancakes E ggs a s garnish Aci d ulated bee f o n toast E ggs in salad d ressing St u ffed potatoes Sand wich ﬁllin g Meat bones for so u p sto ck

U S E S F OR LE FTOV ER V EGE TAB LE S

Mas hed po tato es Bak e d potato e s S ou p Stu ffe d

Potato p u ff Cak e s Sou fﬂe Do ughn uts Stu ff ing Loa f Cro qu ettes C u stard s B oile d potatoes Scallope d A u gratin Chop su ey Cream ed Garnished w ith meat S ala d Ve getable cho wd er H ash Meat pies B ak ed p otatoes stu ffed P ulp u sed as mashe d p otatoes Bak ed p otato es a u grati n

OTH E R V E G E TA B L E S

Stu ffed p ep pers Vegetables o n toa st Pickles Vegetable relish Me at stews Patties Ve getabl e sto ck for so ups and C ustards sa u ces C ream ed vegetables Garni s h for roast Jellied ve getables Stu fﬁn g C ro qu ettes Vegetable chow der Scallope d vege tables V e g e t a b le lo a f Sand wiches US E S FO R LE F TOV E R C E R E A LS So u p Cereal j elly Pe pp ers— stu ffed P u d di ngs F ri ed cornm eal m ush F ri ed o atm eal mu sh F rie d cream o f wheat mu sh U S E S FO R L E FTOVE R FAT S So u ps t Sauce , wh i e To mato and oth er ve getable sauce s Gravy U S E S FO R L E FT OVE R F RUIT SAU C E S Cake Sauces fo r d ry cak e Pud d in g Fru it whi ps P i e P u d ding sau ces Gelatin d essert LE FT OV E R R E CI PE S LE FT OVE R B RE AD — R HU BAR B A N D B RE AD P UD DI N G F 2 c o u r sli ces dry bread (bu ttered ) , cu ps rh ubarb (u n ooked ) ,

- h — thre e fo urt s cup s u gar , one fourth teasp oonfu l n utmeg . Place a layer o f rhu barb (cu t in inc h pi eces ) in th e b otto m o f a

t k . bu t ered bak in g dish , sprin l e with su gar and nu tme g Then p lace r a sli ce o f b ead , more rh ub arb an d mo re b rea d u ntil dish i s ﬁlled ,

r . r h avin g last layer o f rh uba b , s ugar and nutm eg B ake u nti l h u barb

i s so ft . LE F TOV E R ME AT— ST UFFE D B I S C UI T t ﬂ Le ftover cooke d meat , b iscu i t d o ug h , wo cu ps o u r , fo u r tea t s p oons bak in g p owder , o ne easp oo n s alt , thre e teaspo ons fat , three

fo urths cu p m ilk or water .

- Co mbin e bis cu i t d ou gh and ro ll o n bo ard one hal f inch thi ck . c c C u t as fo r b iscuit , sp rea d hal f o f each bis u i t with melted fat , pla e a small amou nt o f meat (gro u nd an d mixed with gravy an d seasoning )

o n the biscu it and fold ove r as for Park er Ho u se rolls . B ak e and s erve

with gravy . L E F TOVE R VE GE TAB L E S—V E GE TAB L E S OU P

- r ra w b e e f One fou th po u nd grou nd , tw o cu ps col d water , two cups q c - c r c c k - vegetable sto k , one hal f up i e (un oo ed ) , o ne hal f cu p each o f

8 c c s c grou nd ooked arrots and co o ked be an cu t in inch p ie es , s al t an d

pepp er .

- Soak be ef one hal f ho u r in col d water . A dd ve getable water and

c r c . c s r ri e . B oi l until i e i s d o ne A dd arrot , st ing beans sal t a nd pep

t . p er . Hea and serve !N OT E— Raw ve getab les may be used by add in g to the so up w ith c r s c th e ri e . Any le ftove vegetables may b e u e d to tak e the p la e o f carrots and string bean s ]

L E F TOVE R C E R E AL S - C E R E AL OME L E T

u c c - s One c p ol d cook e d ereal , two e ggs , o ne half tea poo n salt , one

t . tablesp oon p ars ley , one tablespo on fa

r . M B eat e ggs we ll , ad d ce e al , sal t and parsl ey el t fat in o mel et p a n and turn i n th e mixt ure . Coo k w ith mo d erate h eat u nti l ﬁ rm .

F o ld , t urn on ho t p latte r and serve .

L E F TO VE R F RU I T J UI C E— RH UBA R B PUD DIN G SAUC E

- r c c One hal f cu p su gar , two tab lespoo ns ﬂo u , o ne u p rh ubarb j ui e ,

- t t r t t . two ablespoons b u te , o ne ei gh h easpoo n n utm eg

Mi t c e k . x ﬂo ur and su ga r , ad d fru i j u i and co ok unti l th ic ened

Add bu tter and n u tme g . — !N OTE Thi s sauce i s go od s erve d over stale c ake . ]

LE F TOVE R FAT— C I N N AMON B R E AD

ﬂ s O ne eg g , mi lk , two cup s o ur , two tea po ons baki ng po wd er , o ne t u d - half teasp oo n sal , two teas po ons gro n ci nnamon , three fo urths cup

r t . su ga , wo tabl esp oo ns bacon fat -

B eat egg in a m easurin g c u p an d ad d eno u gh mi lk to ﬁll th e cu p .

Si ft bakin g po wd er an d cinnamo n wi th ﬂo ur a nd ad d to e gg and milk .

Ad d su ga r and melte d fat an d bake .

S UGGE STE D E CON OMY

Use foo d materials whi ch a re mo st abu ndant and cheap est : Co rn c c c me al , ri e ( ra k e d ) , milk , cheese an d p eas and be ans (for m eat s ub

s t i t u t e s ) . h r a ﬂ Use o me prepa ed food s : Who le wh e t o u r , ca nne d and d ried

fru its and vegetables .

Cook p otato es wi th p eeling on an d save va lu able n utrients .

t r . Use the ops o f garde n vegetables fo r g eens , s u ch as b eets

Use bo nes an d trimmings o f meat and fo wl fo r so u p stock . c r : Us e milk in every form in ooke y B read s , cottage ch eese , p u d

“ ! c k . d in gs , so u ps , s a u es , j un et , with cereals an d as beverage

Use few frie d fo od s : Fat delays d i g e stio n o f o ther nutrients .

- Steam and b ak e fo o ds b oi lin g w astes ﬂ avo r .

r n . h B acon , ham an d sausage fats a e expe sive Us e t em to ﬂavor

cereals and vegetabl es . Mi x su et wit h l ard for pi e cr ust .

Oleo mar garine is a h ealthful s u bstitu te fo r b utter . B e ef an d mu t c r u ton fats , ottonseed o il and patent p eparations are reliable s o rces fo r

c ookin g fats . Use the water from vegetabl es i n so ups a nd gravy . A we ll m ad e gravy i s a go o d s ubstitute for butter .

Red u ce th e consu mpti on o f t ea an d co ffee to a mini m u m . A child u nder 5 years o f a ge shou ld have a q uart o f w ho le mi lk a (l ay .

(Milk contai ns all the fo od com po u nd s and is easily digest e d . )

“

Use fru it ﬂavors wi th tapi oca , sago , cornstarc h and r ice .

t a nd Su bsti tu te b u ter with other fats i n mak ing cho co late , spice

c r . fruit ak e , ginge brea d an d sau ces

P lan all meals and avo i d havi n g l efto vers w he n p o ssibl e . Use an y leftovers .

‘ ‘ Thro w absol utely n o foo d materials away .

' ‘ i " o U se all p re cauti on s t o a vo d f ood sp iling .

“ ' U s e only co mmo n food s i n seaso n .

WA S TE I N F O OD PR E PAR A TI ON

Du e to — Poor selecti o n o f the necessary foo ds ignorance .

‘ "

Too mu ch o f one k i n d o f food (u nbala nced ration ) .

‘

Hi gh p ri ce d foo d materials when cheap er a re e q ually n utritio us . — Val uable nu trients lost wi th parings an d refu s e carelessness .

’ — Und ercookin g; overcooking wrong metho ds . — n rt . Una ttractive , u palatable d ish es no a

’ — k re ca u P o or p reservati on o f foo ds , hand l ing , spo ili ng lac o f p

tion . ! - Failure to esti mate need s l eftovers extrava gan ce . — Servin g two si mil ar foo ds lack o f for etho u ght . — Waste o f fu el p oor managem ent .

Variation o f d ishes an d diet . r “ s Use o f p re pa e d and canned goo d wh en othe rs wo u ld d o . m Unwi se p urcha ses , s all q u antiti es , fre qu ency, wron g material .

! t c t . Unwise us e o f b es food s , m ilk , h eese , ri ce , e c

D ue to

H Ra pi d eating; p eor m asticati on. — N E ating too m uch waste d e nergy an d fo od .

' ‘ w E n e s a nd r s ati g xpen ive u nnecessa y foo d .

ﬁl ul t o o r t o n e Irreg ar eatin g, f equ en and too m u ch at e ti m .

‘ M - E a t in n r s s o i t t n . g u d er st es , i n mo o d m ed i a io

DI E T AR Y ST A N D A R D S

' The informati on gai ned from a s t ud y o f th e compositio n and ' ‘ ' e nut ritive valu e o f ~ food s ~ m ay ' b turn ed to p ractical account by

' u sing it in plannin g rd i e t s f or d i if ere n t indi vi duals o r grou p s . I t i s

' p ossible to l ear n ab o u t h ow m uch o f each o f th e nutrients o f com

‘ mon foods is ne eded b y ~ p e rs on s o f di fferent occu pation s and h abits

: o f li fe an d fro m ' th i s to c omp ute stand ard s r epresenting the average u re q ire ments fo r fo od o f s uch p ersons .

Honey makes a g o od s u bstitute for s u g ar i n m aking co ok ies or

cak e . Use abo ut a third mo re honey than yo u w o ul d su gar On a c

co u nt of moistu re p res ent . r t c d t Sweet f uits will o f en satis fy a h il s cravin g fo r sw ee s .

F u x r uit j ic e (o range and lemon , mi ed ) ad d ed to a n e qual a mo unt o f sugar afte r i t has b een d issolve d in a n e qual am o u nt o f

' v ater can be u sed as swe etening for b e erage s wi th a great s aving .

F l our

- Yo u save over a third th e cost of brea d by hom e b aki ng .

E very c r umb o f s t a le bread may b e m ad e the basis o f an a t t ra c h r r t . U n tive meat d is , ho t b e ads , bread p u d d i ngs and o he d esserts

c c t w a n d eat en ereals an b e used to thicke n so u p s , s e s gravies . Wheat ﬂ o u r may b e well s u bstit u ted by the d i ff erent p rod u cts from th e other ce reals . (See B read s . )

a b S o u r m il k can b e u ti li zed in m ki ng h ot read s , cottage chees e , cream chees e an d clabb er . c t c So ur re am i s a go o d sh or eni ng for akes an d coo ki es , an d can be made into s alad d ressings a n d gravies for meats .

S ki m mil k m ay b e used i n al l cookery .

B utter mi lk may b e used as s ou r mi lk .

Milk m ay be k ep t co ol by ke ep ing w et cloth ab ou t the bottle . Milk at twic e i ts u su al cost is worth m ore than m eat o r eggs based on its food val ue .

F rui ts Stew wilted fruits and serve with cereals or as a sim p l e swe et W c r . for hom e l un h o r su p pe h en too sp oi led for thi s p u rpo se , co ok , p ress th e j uice ou t and u se as ﬂavorin g extract o r as basi s for a beve rage .

t all t r c Co res and p eelings o f prac ically fru i s , p rop e ly leane d , ma y be all owed to sim me r i n k ettl e w ith teasp oo n fu l o f gi nger or

p iece o f ginger root a nd will resu lt i n a pal atab le beverage .

D rie d peels o f citru s fruits are val uabl e fo r ﬂ avo rin g food s .

- Left over bits o f fru i t may b e comb ined . Fr uit ﬂ avors blen d well

u f o r tc . u su al ly an d m ay b e se d ﬂ avorin g p u dd ings , p astry fill ings , e Pe elings o f fru it generally ad d to th e ﬂ avor an d sho ul d n ot b e

wast ed u nl ess ne cessary .

Dried fruits m ay s u p ply the sam e n utrim ent tho u gh not so p l eas h i n g to t e t aste as fresh fru it . E g g s

- C over l eft over egg yolk with wate r to p revent crust formin g .

Co ver egg whit es closely an d k eep in r efri ge rator . E g g may b e permanently kept with a sol ution o f li me and water

i n larg e j ars . P ou r th e cl ear sol ution fro m three p o u nd s o f unslacke d

l ime , well slack ed i n ﬁv e gal lo ns o f w ater . The water gl ass m etho d i s similar bu t m ore exp ensive : Pou r s o l utio n o f on e p art water glas s and ten parts boi led water ove r

‘ e ggs i n j ars . A llow li qu i d i n al l cases to com e a co uple inch es ab ov e top layer o f eggs . Avoid the eggs b ein g expo sed to ai r aft er enteri ng

u r t t . sol tion These , method s p rese ve fr esh eggs wel l fro m six o ei gh month s .

F a t s

A ll p ure fats are e q u ally valu able as fo o d . Tho s e most p ri zed

n . t c r fo r ﬂavo r are most expe sive C o tonsee d o ils , o n and peanu t o ils are cheaper an d can e asily s ubstit u te th e more exp ensiv e o liv e o il . i i r O om a rga r n e s may p ope rly su bstitu te b u tter . A liberal use o f

’ cream sh o uld b e i nc l u ded i n c hi ld ren s d i et w hen Ol eo margarine is p art o f thei r di et .

Fatty p orti ons o f meat are greater so u rces o f energy than le an and co nstit u te one o f th e gre atest wastes i n t h e average fam ily .

D ripp i ngs fro m baco n and ham togeth er w ith fatty p orti ons of a ll m eats can b e u sed wel l as seaso ning fo r ve getabl es and sal ad s .

‘ F ats with ob j ectio n a bl e od ors ca n b e i mp rove d wi th s av ory r l t t h e bs , ap p e or onion , o r wi h stro ng seaso nin g ma eri als su ch a s

s age . R ancid fat may be renewe d by heating w ith several pi e ces o f

c harcoal . A ll ow i t to remai n warm seve ral ho urs and then strain carefu lly . B ee f and mu tto n su et are too ha rd for sati sfacto ry sh ortenin g a n d may b e so ftened by mixin g so fter fats such as lard or c ottonseed : o il with th em . Th e foll owin g r ec ip es h ave be en fou nd satis factory a .

So ft F a t 1 . Mi x two parts rendered bee f o r m utton fat an d one — p art lard . Ad d o n e half pi nt milk to each 2 lbs . o f t h e mixtu re be fore

r r . r end e ing Th e p od u ct m ay be used fo r fryin g o r sh orteni ng . F So ft a t 2 . Mi x th ree parts rend ered b eef o r m u tto n fat and

r c o . r o n e p a t reﬁ ned ott nsee d oil R end er f ats i n d o u bl e boil e . Heat

r t u r t c u t and sti m ix e horo u ghly . Whe n o olin g sti r freq ently o avoi d separating o f th e fats .

. c N r . a Do mes ti Science Departme nt , University o f e b aska

Meats

Less m eat can b e used in the d ietary by ca ref u l use o f m eat

- s u bstitu tes and l eft over meat .

T h e foll owi ng use s fo r le ft o ve r meat ar e re com mend ed by th e t r t c r K an sas S ate De pa tment o f Do mes i Scienc e , A g i cultural C ollege Left over meat m ay b e u sed as — 1 . t r o C ro qu et es Any kind o f meat , g o und , o ne part mash ed p

a t oe s r t o rice and e gg and gravy o r stock o r wh ite sauce . — 2 . n r t Hash Any k i d o f g ou nd meat an d on e p art p o ato , m ash e d o r h c o p ped an d seasoned . Ma y b e i n ratio o f on e p art to two

parts p o tato .

_3 3 — t 3 . w Co ld r cu t c u . r v Ste steak o r o ast , in b es He at i n g a y , sea s o n with v egetabl es .

M - W h N o 4 . . 3 b h eat Pi e i t as a basis pu t in a ak ing d is , cover b a r b c u h wi th king p owd e is u it d o g and bak e in h ot oven . M — 5 . c M Cu t ﬁn c in ed eat o n Toast meat i n e ub es , warm i n

r o n . g avy , serve to ast

6 E M — u . c t c s allop ed eat C u meat in bes , ad d to gravy , p lac e i n b r r c r r akin g d i sh with alte nate layers o f i e or d essi ng . C ove with bre a d cru mbs an d brown . h ’ — m 7 . r Pi e c t h c S ep h e d s Sam e as eat pi e , ex ep t at ove r i s o f

cold mashed potato es . 8 — . J el lie d Meat Cold ro ast veal c u t i n cu bes and a d de d to a M e c . c c h i ghly ﬂavor d gelatin sto k old , ool and sli e . — 9 . Meat F ritters Ad d gro u nd m eat to fritter b atter and f ry i n d eep fat . M — 1 0 . t t ea S andwi ches Sh red d ed co ld roas or fowl .

I mp or t a nce o f So u p

I n so u p nothin g is l ost . Use o d d s and en ds o f m eat , l eft over vegetables a nd bones from ste ak s a nd roasts . F or seasoning ad d al l c r c t w w ater i n whi h ve getables a e ook ed , h e el l wash ed p ari ngs o f vegetabl es an d wat er u sed to rinse o u t p ans i n whi ch vegetables are cook e d . T h e i mpo rtance o f a lon g co oking for sou p is i mp erative .

PRE SE R VA TI ON OF F OOD S

Ho me Can ni n g

- - 1 . Metho d s . A . Op en k ettl e o r h ot pa ck m ethod . Th is m e tho d

u i s th e ol dest and co m monly used metho d . I t i s s ite d to ordi nary b r u t . r a nd f its , p reserves , j am , e c I t is l a o io u s not su ited fo r large

u q u antities . I t re qu ir es a co mplete co ok in g o f the foo d p rod cts b e fore pack in g o r ﬁ lling an d s ealin g . As th e p acki n g i s d on e after th e sterilization h a s b een d one there is always p ossi bi lity o f sp ores an d b acte ri a getting i n b efore the can is ﬁ nally seal e d .

‘ - - s teri li z a t i on . . I e r t t T B The nt mittent , o r frac i onal m e hod his m eth od com p letely steriliz es an d u su al ly overco ok s t h e p ro d ucts . I t

i s l ab orio u s an d req u i res a l arge amo u nt o f fuel and ti me .

— u C . Cold water meth o d . T h e cold wat er m etho d i s o ften sed for

c r o r b r tc . c annin g aci d f u its , g oseb er i es , cran e ries , e It is satis fa tory

c a r T h e r s h w c i n nnin g h u b arb . p o du ct ou ld b e w ell ash ed , p la ed on a r r c r r h c st ain e and s al d i ng water po u ed ove i t , t en p a k ed at o nce i n

r c c a r c t p a ti lly fresh j a s , le an col d water b ein g ad d ed un i l the j ars are

ﬁ lle d . S eal at once .

D . Vac u um seal metho d . This metho d requ ires the spe cially mad e v c r h a s c c a u u m seal j a s . Afte r the food be en b lan hed , ol d d i ppe d , and co oke d eno u gh to m a k e i t read y for tabl e u se it can b e packe d i n th e

Wh h w o f a n j ars a n d a v acu u m pro d u ced . en t e j ars and ork c n i ng are

ﬂawl ess this m e th e d c an b e su ccessfully u s ed .

_3 '

u c . h t E . Pr ess r e ook er metho d T is me ho d reli es on the live

steam to steriliz e t h e pro d ucts . Th i s meth o d r equi res less time fo r com plete sterilizatio n than any o f the above m ethod s— 10 t o 2 0 mi n u tes with two to ﬁve p o und s s team p ressure f o r fruits .

F c . h r t . C old p a k m etho d T is i s the m ost satisfacto y k nown me h

b e e r r t . o d . I t i s si mp l e an d can u s d i n p ese vi ng al l k ind s o f prod u c s

CA N N IN G B Y T HE “ COLD PA CK ! ME THOD

e (F ro m I owa Stat e Agric u ltu ral E xtensio n D p artm ent . )

r h s c A ll f es fruits , ve getab le an d meats m ay be su ces sfully canne d

! by th e co l d pack m etho d .

H o w I t I s D on e There are two parts to th e col d p ack canning process — P art I Pack in g t h e unco ok ed p ro d u ct in the j ar . — Part I I C ook ing the p acke d pro d u ct i n a hot water bath . This m eth o d i s easily learned by anyone w h o will follo w the d i re ctions care fu lly . F oll owing are th e steps o f p ro ce d ure :

1 . r u . Secu e so und , fresh pro d cts

2 . C lean and tri m t h e prod u cts .

“ 3 . Scald or blanch as dire cted .

! 4 . C old d ip immed iate ly .

5 . Pack the pro d u ct in th e j ar .

6 . Ad d ho t wate r o r syru p .

7 . A dj ust r u bber and cover on the j ar .

8 . Partial ly seal th e j ar .

9 . Cook i n ho t water bath .

1 0 . R emove from bath an d co m p lete the seal .

E qu ipm en t N e ed e d

The ord inary ho me al read y h as the eq ui pm ent . The necessary articl es are :

1 . r u c h The regul ar f i t j ars , in l ud ing th e screw to p , glass top wit

r c u r c s . wi e bails , va um top j ars and goo d ubbers wh i h ﬁt the j ars u e d

Ti n cans may al so be used . 2 “ . Steril izin g vessel s fo r h ot water bath . Th is may b e a ﬂat r c r c b otto m k ettle , a wash boile , a lard an , a clean ga bage an , a m etal

- o r c p eck hal f b u sh el meas ure , a p ail , a mi lk an , o r any other co n t a i n e r r r i h deep eno u gh to h ol d th e j a s set i n a ve ti cal p osit on , wit

c r c u u r su fﬁ ient oo m below fo r water to ir c late nde neath the j ars , a nd ro om above s o that th e j ars may be covered by at least an inch o f bo il ing w ater . Th e siz e o f th e vessel o th e rwise is go verned by th e a mou nt o f p ro d u ct to be steril ized each ti me .

“ 3 . A rack or fals e botto m to place i n the botto m o f the ster h h i li z i n g vessel on w ich t e j ars may be set . This may be any kin d o f f ram e work th at wil l h ol d t h e j ars at least o ne - hal f i nc h above th e bo ttom of t h e k ettle to p ermi t fre e circ ulati on of wate r u nd er the j ars and prevent j ars fro m com in g i n d i rect contact with th e heated

_3 b otto m o f th e kettle . A p i ece o f sti ff wir e netti ng cu t to ﬁt the co n h t a i n e r, with t e ed ges beaten d own , a w ire tea stand , or a rack made

by fastenin g so me wire netting to two smal l cross pieces d o very well . c s r k A p ie e of ti ff woven wi e , fastene d to a m etal ri m , ma es a n excel

lent fal s e bottom .

4 . t One vessel for ho t water , i n o whi ch the prod u ct may b e low

e red for scald in g o r bl anchin g .

5 . r c ma O ne vessel for cold wate , into w hi ch th e p rod u t y be

“ lowered for the co ld d i p .

6 . r r r t h A j ar li fte fo r pl acing and emo ving j ars f om hot wa er bat . h c r r r T is may b e a p ie e o f heavy wi e , a fo k , o r o th e d evi ce wit h the

lower e n d turned s o as to slid e und er the ed ge o f the j ar .

7 . Other k i tch en e qui p ment o rdinarily used in p rep aring th e

p rod u ct . A wire b aske t or piece o f ch eese clo th o r thin m usli n may be

- c th e . le a n u sed for blanch ing o r s ald ing p ro d u ct P lenty o f o , ho t water

sh oul d b e available . Use the k itch en stove o r other m eans provi d ed

for ho m e co okin g . Use th e e qui p ment yo u have unles s yo u ﬁ nd i t t r v c u pays , as a m a te o f co n enien e o r speed , to d evise or se c re so m e

thing else .

N E E E N E E E — N o c O P R S RVATIV D D anning p ow d er , vine gar ,

r . t h e salt , su ga o r any o ther pres ervative i s need ed I f pro du ct i s c r r cook e d i n lose d j a s in th e ho t water b ath as d i e cted , th e foo d wi ll

be steri lized s o th at it w ill k ee p i nd efi nitely . I f i t is d esi red to fl avor r th e prod u ct by ad di ng so me salt , su gar syru p , vin e gar o r other fl avo ,

- this may b e d one when t h e p ro d u ct i s pack ed in th e j ar .

Pro ced ur e — 1 . S E L E CT SO UN D , F R E SH , RI P E PRO DUC T Tak e th e p ro d

u ct c r t h e a r rch . r d ire tly f o m g rd en , ﬁ el d o o ard Avoid u sin g a p o d u ct

wh ich h a s been gath ered m ore th an ﬁve o r six ho u rs . — 2 . C L E AN A N D TRI M T H E P RO DUC T C lean i t as yo u w o uld

r u s e . h r c r r . r fo T at is , emove ski ns , p its , o es , see d s , o ots s ilk s and t im

’ cu t c w h p od s ; i n halves , fo urth s , e ighths , in cu bes , o r an ole , as yo u

m ay want to h ave the prod uct wh en it i s to be u sed . S CA LD O R B LAN C H— To s cal d m eans to i mmerse the

p ro duct in boilin g water a ve ry sho rt period to lo osen t h e skin . B lanchi n g means t o i mm erse th e p rod u ct in b oil ing wate r for a r r c c d longer p e io d to edu e b ulk , re move obj e tionable aci s o r ﬂavors , an d h elp wi th sterilizin g . To mato es and p eaches sh o uld be scal de d o nly h long enou gh to lo osen the sk ins . Th e d egr ee o f ri peness and ot e r

cond itions o f p rod u ct determi ne the tim e necessary . T h e ti m e tabl e

give s approximate time fo r scald in g an d blanching d iff erent prod u ct s . — HOW Have a k ettl e o f boiling water h an dy . Pla ce prod u ct in

w r s t h i n ' ow e l c c r R i e ba k et , t , o r heese loth ; l owe r i n boilin g w ate . e c r m ove pro mptly as i nd i ated by time table for bl anching , o wh en ski ns

are lo osened in scald ing . I f scald ed or bl anche d too lon g the p rod

“ uci s wil l be too m u ch cook ed for best res u lts . The cold d i p follows immed iately . — 3 6 I MME E — “ c 4 . C OLD D P I DIAT LY To old d ip l ower the pro d u ct i m me di ately fro m t h e hot water i nto co ld water . The col d di p hel ps r r r r to sepa ate the skin f o m the p o d u ct , hel ps to k eep the co lo i ng mat r c t t l ter , ﬁrms th e textu e . Th e s ud d en h an ge fro m ho o co d h elp s to d estroy bacte ri a an d s pore s and cool s the p rod u ct so it i s e asier

e . to hand le . R e mov p ro d u ct fro m cold di p at o nce

I N T H E — T h e r u r 5 . PAC K P RO D U CT JA R j ars , tops and bbe s s h oul d all h ave been mad e read y s o th at prod u ct can b e pack ed i n m i I h r i med ate ly . t is best to ave glass j a s ho t so they will be pro perly

“ ! tempered to go int o t h e ho t water b ath as so on as pack ed . B e su re

u that th e ru bbers and tops are go o d ones and that there are no ro gh , u neve n ed ges where the seal ing takes pl ace . b etwee n th e j ar and th e

to p . Pack p rod u cts we ll so as to h ave a w el l ﬁ lled j ar when co m p le t e d .

— h 6 . A DD HO T WAT E R A N D SY RUP A fte r t e p ro d u ct is pa ck ed

ﬁll i n ‘ o f r r i n the j ar , co mplete the g th e j ar by p o u in g i n hot wate o r h u . r syr p Gene ally , ho t water i s u sed with ve getables an d syru p wi t

r u t c . f i s , ex ept with tomato es , wh en no liq uid i s need ed Water may b e used with fr u its i f d esired . Th e syru p is m ad e by dissolvin g s ugar in w ater and brin ging to a boi l . T he p rop ortion o f su gar to water is governe d by th e taste . Th e syrup is re ally a sea s o ni n g to b e d e t e rm i n e d by the flavo r desi red . — 7 . ADJU ST R U B B E R A N D C OV E R P la ce ru bber ; see th at i t li es flat and fi ts well . P lace cover ; be s ure rubbe r and top ar e goo d ones .

E E — W - 8 . D O N OT C OMPL T E LY S A L GLA S S JAR S ith screw to p cr c u c c u j ars , s ew over on , then t rn over ba k j ust a little (abo t o ne h al f i nch ) j ust eno u gh to lo osen it so that when heate d the steam may

c . h es ape Wi t spring sealin g j ars , h ave to p spring i n place , b u t leave the si de to ho l d i t o n . The sprin g will rel ease the cover eno u gh

to allow fo r escape o f steam . I f covers are to o ti ghtly a dj u sted , e xp a n sio n fro m heatin g may blow th e ru bber o u t o r break the j ar .

! — 9 . T H E HO T WATE R BATH As s oo n as th e j ar i s packe d c t t and parti ally seale d , pla e it i mme d iatel y i n the ho water b a h fo r s t eri lizin g . There i s ad vantage i n havin g th e water i n th e bath bo i l i n h g w en j ars are set in . If they have be en ﬁlled with boili n g water

o r . t ho t syru p , no bre akage will o ccu r Use go od j ud gm en in th is . I f j ars see m n ot ho t eno u gh to pl a ce i n h o t water bath imm ediately r wi tho ut dan ger o f b e aka ge , set them ﬁ rs t in warm water to te mp er them .

Co ok prod ucts as per ti me table . Do no t be gin co unting ti me

t r . t u n il the wate is at a j ump in g boil I f u n de rcook e d , h e p ro d u ct will k r c not eep ; i f o vercooked , th e p od u ct may lose ﬂ avo r , olo r an d texture . 1 — 0 . R E MOVE FR OM BAT H A N D S E A L As soon as the pro du ct has co ok ed at a bo il ing t em p erat ure the nu mb e r~ o f minu tes i nd icate d t by the ti me tabl e , remove th e j a r fro m the ba h , examine ru bbers and

_3 7 c . c c omp lete sealing the j ar S rew to p d own , p ut lamp d own , or o th er wi s e co mp lete th e seal a ccordin g to t h e k in d o f j ar used . P rotect glass j ars from d ra ft when removin g fro m b ath to avoid r r u b eak age . Set j ars wh e e they wi ll co ol witho u t d ist rb an ce u ntil seal sets . — CAUTI ON S F o llo w di re ctions faithful ly . B e s u re to co mpletely s te ri liz e the p ro du ct . B e s u re o f a p erfect seal . Use good j ud gment all th e tim e an d yo u will have a s u p erior canne d pro d u ct that w i ll k eep i nd eﬁni te ly .

N N IN N N N E I E I N F M N — I h CA G C LU B S , CA I G R C P S , O R ATI O

u r o f u r n q i e yo ur co u nty cl ub le ad er , cou nty agent , co nty supe i nte dent r c u r r o f school s , o write to th e a gri ul t al extensi on d epa tment o f yo u r r r c c r c state , fo info mation on ernin g o gani zatio n o f annin g cl ubs and c c r r d i re c the ir ula s giving canning recip es , inst u ctio ns and complete

“ ! ti ons fo r can nin g cl u b wo rk b y the col d pack method .

CA N N IN G S YR UP S

Thi ck syrup is that whi ch h as b eco me so th ic k that it is d i f

ﬁ cu lt s t t to po ur o ut of a p oo n o r con ainer , b u is not su gare d (d ensity fro m 5 0 to 6 4 per cen t ) . Thin s yru p s are u se d fo r all swee t fruits that are not to o d eli cate M i n textu re and colo r , su ch as ch erries , p ea ch es , app les , etc . ed i u m s r — thi n y u ps are u sed in the canning o f the medi u m swe et fruits , su ch

r ck . as b lackberries , cu rants , d ewb erries , h u leberri es , rasp berries , etc M - c r ed i u m thi k sy up s are u sed i n th e cannin g o f all so ur fruits , s uch c as goo seberri es , apri cots , sou r apples , etc an d d el i ately col ored fru its , su ch as strawberries and red rasp berrie s . Thi ck syru p i s u sed i n p re r i - se ving and makin g a ll k nds o f su n coo ked pr eserves .

CA N S PE R B USH E L OF VA R I OU S F R U IT S A N D VE GE TA B LE S

Th e followi ng table sho ws the n u m ber o f cans that can b e ﬁ lled p er bu sh el o f vario u s frui ts an d vegetables :

P R O DUC T (one bu sh el ) Wind fall apples Stan dard p eaches Pears Pl u ms B lack berries W' ind fall oran ges (slice d ) Windfall o ranges (who le ) Tomatoe s Sh elled lima beans Stri ng beans Sweet corn Shelled p eas Sweet potatoes

3 8

I MZPOR T A N T CA N N I N G S UGGE S TI ON S

F a cts f o r Hom e Ca nn i n g

’ ’

r r . . r r (P epa ed by O H B enso n , in charge B oys and Gi l s C lu b Wo k ,

W . . E xt . . N orth and est , U S D ept )

Do not comb ine two recip es or two sets o f ins tructions in can ni ng . To d o so means to fai l .

b u Remem e r that ad e q ate heat , plenty o f clean water , and co m p le t e sterilization are abso lutely necessary .

The col d pack metho d o f canni ng do es n o t mean th at t h e canning

i s d o ne with o ut h ea t , b ut simp ly me ans that the ﬁ nal steri lization i s

t h e c d one after j ar o r an has been co mpletely ﬁ lle d , the ru bber and

cap p u t i n place , or the ti n can co mpletely sealed .

When usin g glass j ars always utilize the j ars on h and , b ut w he n

. a re c i t i s necessary to b uy n ew j ars , bu y th e b est They th e heape st

in the long ru n . N o glass j ar with metal or r u bb er i n d irect c ontact c c c r with the foo d pro d u t is d esirabl e u nless the ap i s enamele d , la q ue e d h o r vul canized . G lass j ars sho ul d be t oro u ghly cl eane d and sh oul d b e tak en d irectly fro m hot water to be ﬁl led . I r t n corin g , peelin g an d sli cin g ap pl es , d op he ap ple p ro d uct into c a vessel ontaining cold , slightly salted w ater , i n or der to ke ep i t fro m d iscol o rin g be fore pack in g .

r u r s w h Canne d p o d cts i n glass j a s i f expo ed to ligh t ill bleac , fad e

an d s ometi mes deterio rate in foo d val u e , h enc e th e ne cessity o f wrapp ing in pape r . I f vegetable s and greens are blanch e d i n a steam er and th en

u c i s c pl nge d into ol d water , it p erfe tly sa fe to u se ti n cans ; h owever , enameled o r lac qu ered cans are always th e safest . Do not can rh ubarb i n tin cans unless at least a 3 5 pe r cent density syru p an d enameled can s are u sed . r h n P odu cts canned i n tin s ou ld b e e m ptie d into glass , p orcelai , china or s toneware as soo n as th e can is o p ene d . t c P ack the j ars and tin c ans thorou gh ly , b u t avo id h e o verpa ki n g c h o f ti n ans wit prod u cts su ch as co rn , peas and l im a beans , a s all o f the s e expand so mew h at d urin g ste rilization . ch Avoid usin g to o mu salt in the canni ng of vegetables , greens m , to ato es and sweet corn . A li ttle su gar ad d ed b efo re steriliz atio n will imp rove the pro d uct an d some ti mes sho rten the time req u ire d for

c s pro es ing . Avo id d estroying th e vegetabl e o r volatil e o ils in pro du cts su ch r u w w a s g eens , cab bage , brussels s pro ts and cau liﬂo er hen canning , bu t

s b e u re to eli minate t h e exce s sive acid s . Th is i s d one by blanch in g t h e r u r s p od ct in a steame or l arge d i hpan (over a false botto m ) , wi th j u st a little water beneath the greens . I c n anning wind fal l ap ples whole , sli ce d or q uartered , re memb er h r c k t at they mu st be ste ilize d enou gh to k eep , bu t avoi d o ver oo in g , w c u r t hi h red ce s th e p od u ct to appl e sa uce o r discolors h e p ul p .

_4 0 An ad eq uate supply o f co nvenient and e fﬁ cient cannin g e qu i p ment is im po rtant to s uccess . r c I n usin g stea m p ress ure o utﬁ ts , remembe that to o m u h pres s ure i nj ures the qu ality o f all fo o d pro du cts . B e gin the canning wo rk with a small q ua ntity o f o ne pro d u ct th e

r . T t t t b e ﬁ st d ay ak e ti me to d o he work well , then tes the p ro d u c s

r t . fo e cannin g a l arge , quanti y rk r Stand ardiz e th e p ro d u cts , and i f they are to be m a ete d , p otect r the stand ard and th e trad e mark faith fu lly f o m year to year , thro ugh a uni form and reliable pro d uct . Al l canned good s o ffere d fo r s al e shou ld be care f u l ly lab ele d in acco rdance w ith th e re q uirem ents o f state an d fed eral foo d l aws . 0 I n many i nstances i t i s i mpo rtant to can with a ho m e ma de o u t

r i n r k fi t fi st , i n ord er later to b e b etter po sitio n to d ete mine wh at in d o f o utfit best me ets i ndivi d ual need s . B u siness o rgani za tion an d ma nagem ent is nowhere more i m p o rtant th an i n canni ng op erations . The p ro per p la cing o f tab les c r r with relation to anne , wate , fu el and s u ppl y o f vegetables and fr ui ts ,

r t u t the ar an gemen o f tensils , and the system wi h w hich the cannin g work i s executed are all essential m atters .

CAN N I N G ME A T

(F ro m N e w Yo rk State A gricultu ral E xtension Dep artment . )

ME I — F t h e t h e s THO D ree meat fro m bone , an d cut i t in p iece o f s u ch a si z e that they wil l go into the j ars eas ily . Pack the raw c r th r m eat solid ly into tested l ean glass j ars , ﬁllin g the j a s to w ithin ee fo u rths inch fro m the to p . Sprinkle over the to p o f the meat one h alf teaspoo nf u l o f salt for each pint o f meat . Ad d no water . C elery

leaves , onio n , pep per o r o the r seaso nin gs m ay b e ad de d i f d esi re d .

Adj u st o n th e j ar a new ru bber o f good q uality . P lace the cover o n t th e top o f th e j ar , and adj ust , b ut d o not fasten , h e u pper w ire clamp ,

r . P r o r i f a mason j a is used , partly scre w o n the co ver lace the j a s r c c t on a a k in a tightly overed con ainer , s u ch as a wash b oiler o r a sap c h r b u ket , in w i ch there i s wa m water that reache s to w ithin abo ut one inch fro m the tops o f th e j ars . Sterili ze the m eat by cooking it

' r f ro m f o u r fo to ﬁve ho urs , begi nn in g to co unt the time w h en th e

' w h ater a ro und t e j ars reache s t h e b oi lin g p oint . A steam co ok e r i s

t c c t c u c p ar i ul arly onveni ent for his pro ess , an d a press ure canner r ed e s

r r r u the ste il ization pe io d , b ut a wash boile o r a sa p b ck et answers th e

r . re m ovi n t h e t p u pose satisfactoril y B efore g cans fro m he sterilizer , complete the s ealing o f each j ar by ad j u stin g the lower w ire o f th e c clamp or , in the ase o f a m ason j ar , by s crewin g th e top ti ght . Kee p

th e j ars i n a cool , d ark place . ME I— t t TH O D I S ear the meat in a hot oven , i n h o fa , or i n b o ilin g

water , and steam i t o r si mme r i t until i t can be to rn apart . Pack th e

r th e - meat i nto the j a s , ﬁ ll space with stock , a nd ad d one hal f tea

' spoon s alt to e ach pint o f meat . Steriliz e th e m e a t f or thre e hou rs as

_ 4 1_ r t r i n Metho d 1. Unless the meat is ﬁ s b ow ned , i t does no t have s o g oo d a ﬂavor as that of raw meat steame d i n the can .

Ca n n ed Chi cken

C h ick en may b e s u cces sful ly c anne d by e ith er o f th e two metho ds c h su ggested . Cannin g surpl us co k erels that have reac ed the p rop er size d oes away with t h e necessity o f feed in g and carin g for th e m d ur ing t h e winter mo nths . A fowl weighin g tw o p o und s w h en d ressed s h o u ld mak e a pi nt can o f soli d m eat and a pin t o f stock thi ck eno u gh — to j el ly . A fowl weighi ng th ree po u nds sho ul d ﬁ ll o ne an d one hal f pint can . Ch i ck e n S to ck

All bo n es and tri m mings o f the ch ick en sho u l d b e covere d wi th c t old water , salted , and slowly si mmered u n il the ﬂ esh d rop s i n shre ds

r o r c c t . f om th e bones , an d the li q u id , sto k , is oncen rated Seasoning ,

c r . th e s u h as onio n and a bi t o f cel e y l ea f , may be a dd ed Strain sto ck ,

. P i f d esired , reh eat i t , and b oi l it for ten minutes o ur it i nto s teril ize d r t M h j a s , an d s erilize i t as described und e r e t od I fo r o ne hou r on each o f two su ccessive days .

H OME D R YI N G

S UN N G . Th t e n (a ) D RY I i s m etho d is effective bu sl o w , and tails co nsiderable wo rk befo re prod uct i s thorou ghly dry . After fr uit or ve getables are cleaned and all im perfe ctions are removed the pro d n ot r sh o uld b e sli ce d o r r ed u ce d to small , p articles in ord e to expose s urface for the escape o f moi stu re . A fter dryi ng pil e u p an d allow to

“

th t r . swea t , thus e quali zing moistu re , en spread o u and d y a gain

Pack in boxes an d ke ep in cool pl ace . A N (b ) F N D RY I G . This metho d i s rap i d and e ffective , an d

. I t red u ces the labor to a mini m u m ns ead o f u sing o ne lar ge frame , r t seve al s mal l frames , with wire netting (screen ) b o toms , p il ed o ne u pon another are used . E ach fram e sh ou l d b e as wid e as t he d i a m e t e r r c o f the fan u sed , and abo ut three feet l on g by th ee i n hes d eep .

s Pile three t o i x d eep . Th e e nd s at whi ch th e fan i s p laced sho u ld be Open to mak e p ossib le the passa ge o f the ai r in currents o ver the prod c u t . An ele ctri c fan o f large di ameter i s pro babl y the most effi cient m eans o f ap plying th is method . Ho m e mad e fans attache d to gasoline engine s are easily p rovi d ed an d may be q uite as effective as electri c powe r . Th e chief ai m i s to cau se a stro ng c urrent o f ai r to p ass across th e p rod u ct . F ruits sho ul d b e thi nl y sl i ced an d vegetables s ho uld b e red u ced to very s mall sli ces o r pieces be fo re applyi ng the air . Thi s m ethod r eq u i res only twel ve to twent y—four ho u rs to eff ectively red u c e h t e w ei ght and bu lk o f the p rod uct by evap oration . Abo ut 9 0 p er

e h c nt o f t e moistu re sho u ld b e tak en o ut . After thoro u gh d ryi n g

h c t c s se ems to ave been ac o mplished , i t i s w el l o p la e p ro d u ct i n eale d

s c . c c T h r r j ar o r ontainers and k eep in ool , d ry p la e . e d yi n g p ocesses

r u a re p reserve al l th e flavor and nut im ent , and if co nd cted pro p erly the cheapest an d most satisfacto ry way to p rese rve food s . (c ) H E AT D RYIN G . Thi s metho d has b e en cond u cte d s uccess h ful ly wi th all k inds o f pro d u cts . The p lan is to ap ply heat eit er b y p lacing t h e p rod u ct in oven o r ab ove the s tove . R ap i d o r i ntense heat in g mo difies th e fl avor o f th e p ro d uct . Slow app li catio n o f heat by placin g rack s o r frames above ve ry slo w fi re i s effective with so m e

! k inds o f fr u its !as ap ples ] an d i s no t an un u s ual metho d in d ryin g t t r gree n corn . Fre qu en s irring and movin g may be n ecessa y to pr e vent sco rchi ng . H OME S T OR A GE

’ (U . S . E xt . Dep t . )

T h e K e ep in g o f Veg eta b le s , F rui t s and Me a t s

The fol lowin g hints re gard in g the k eep in g o f ‘ d i fferent k ind s o f foo d may b e fou n d u sefu l i t k Potatoes are kep t with o ut d fﬁ cul y in a co ol , d ry a nd dar place .

Spro uts sh o u ld no t b e allowed to gro w i n th e spri n g . h r Su c ro ots as carrots , p a snips an d t urnip s remai n p l u mp and fresh if placed in earth or san d ﬁ lle d boxes o n the cel lar ﬂ o or . c Swee t po tato es may be k ep t u ntil Jan u ary i f leane d , d rie d an d pa cked in chan so that they wi ll no t to uch e ach other . P u mpkin s and sq u ash m ust b e thoro u ghl y ri p e a nd matu re to keep

. T c wel l h ey shou ld b e d rie d fro m time to tim e with a l oth and k ept , fl o r t no t on the cellar o , bu t o n a shel f, an d well s ep ara ed fro m each o ther . c t r Cabbages are to b e pl a ed i n barrels , w ith he ro ots u pp e most . h r w h h C elery sho u ld be neit e tri mmed no r as ed , bu t pack ed , ead s c t u p , in l on g , d eep boxes , whi h sh ou ld hen be filled with d ry earth . To matoes may be k ept u nti l Ja nu ary i f gathered j u st befo re f r w . ost , w ipe d dry , and p lace d o n stra covere d rack s in the cellar t They sho uld b e firm an d w el l grown s pe ci mens , n o yet beginni ng

t . r t t o turn As they i pen h e y may be tak e n o ut fo r able use , and any so ft or d ecaying ones m ust be remove d .

u s e r t h e r r Ap ples , i f fo r d u ing autu mn , may be sto e d i n bar el s with o ut fu rther precauti on than to lo ok them over no w and then to remove d ecaying ones ; b ut i f they ar e to b e k ep t til l l ate wi nter o r t sprin g he y m ust be o f a vari ety k no wn to keep well , and they m ust be hand p i ck e d an d wit h ou t blemi sh or b ru ise . The y shou ld be wipe d c r r dry an d p la e d with little c owd in g o n shelves i n the cella . As a u c r t f rther pre autio n , they may be wrap ped sepa a ely in s o ft paper . t c Pears m ay be k ep t fo r a li mite d ti me i n h e sam e w ay , or pa k e d

ch a ﬁ c s h c in saw d ust o r , whi h a bsorb th e moisture w i h mi ght othe r wi se favor mold in g .

Oranges and le mo ns are kept in th e same way . Wrappi ng in so ft n r r p aper i s here esse ti al , as t he uncove e d ski ns i f b ui sed o ffer goo d feed in g gro und for mo ld . Oranges may b e kept for a lon g tim e i n

i - goo d co nd iti on i f store d where t is very col d , but where freez in g i s

. t no t p ossible Le mons and li mes are o f en k ept i n brine , an old fash i on e d ho usehol d metho d . r Cranbe rie s , a fter care ful look in g over to remove so ft o nes , are p laced in a crock or ﬁrk i n an d covere d wi th water . A p late or rou n d b o ard placed on top and weigh ted serves to k eep th e ber ri es u nder

h c c . w ater . T e water sh ould be hanged on e a mo nth I n wi nter large pi eces o f fre sh m eat m ay be p u rchase d an d h un g c h in th e cellar . Thin pie es , as mutton c ops , are som etimes dip ped i n

h c t h e r m utton s u et , w i h ke eps su rfa ce fro m d ryin g and is easily sc aped o ff before c ook in g .

Tu rk eys chi ck ens and other b ir d s sho l d b e caref u lly drawn as , u soon as k ille d and with out washi n g h ung in th e co ol est avai labl e

p lace .

Smoked ham , tongu e , beef and ﬁsh are b est p u t i n l inen bags and hung in t h e cellar . r c Salt po k and o rned b ee f sh oul d b e kept in brine i n s uitable j ars ,

c . k egs , or asks , an d sh o uld be w ei ghte d so as to remain w ell covered A pl ate or board wei gh ted with a clean ston e i s an old fash ione d and satisfactory device . E ggs may be pack ed fo r w inter u se in li mewater o r in water M s r r . glass ol utio n , metho ds wh ich a e d esc ib e d o n an earlier p age any h u r v r o sek eepe s ha e good su ccess i n p ack i n g them i n bran , in oats , o c r x i n dry s alt , bu t ac o d in g to e p eriments the p reference is to b e given t o the 1 0 per cent so lu ti on o f water glass . E xcl usion o f the air wi th i ts accompanyi ng micro - o rgani s ms and t h e p revention o f d ryin g o ut are what is sou ght i n al l cases . Pa ck ed e g gs are n o t e qu al to fresh

s r b u t r c egg in ﬂ avo , wh en they a e well p a k ed are of fairly good q u ality an d p erfectly wh oleso me .

g St or a e o f Gr o cer ie s , Meats , Co ok e d Fo od a n d Ca n n ed Go od s F r lo u comes pack ed bo th i n barrels and in b ags , an d the form i n which i t shall b e pu rcha s ed and kept i s o f i mp ortance to t h e h o u se w ife . B a gs have certain advantages over the barrel for both p ro d u cer c r c h c and onsu mer ; they p ack into f ei gh t ars wit n o waste o f spa e , and th e clo th for ei ght ba gs costs l ess th an o ne barrel ; for t h e c on

t . . s u mer , also , i t is o ften convenient to b uy i n small q uan ities B u t fl t o n the o ther h and , th e ba g i s to o o ften very i msy i n tex ure , so th at c it allows fl ou r to si ft o ut , and i s also easily soiled by ontact with a d amp or d irty floo r . Th e p urchaser m ay we ll re quire that the bag s r c be mad e o f good mate ial , s o that the ontents may b e protected fro m d ust and dirt . The vari o us p repared o r self ri si ng flo u rs are more expensive th an t h e mixtu re that the hou sewi fe can e asily mak e by add ing th e req u isite amo unt o f bak in g p owd er to fl our an d si fti ng it several tim es .

i s c k s It a convenien e and a saving o f time to eep thi mixtu re on h and ,

’ as one si fting p rovid es enou gh fo r a month s use i n cak es an d m u fﬁns . The fact th at many b re ak fast ce reals th at w ere on ce so ld only in b ulk' can b e bo ugh t in packages i s a great ad vanta ge from a sanitary

. T point o f view h e contents o f these packages , i f bo u ght fresh and i f c r t well are d fo , will remain in goo d cond iti on for mo n hs . I f made

_4 i n c c h c clean fa torie s , s u go od s h ave h ad li ttle chan ce fo r o ntamina tion fro m d ust and dirt . I f break fast cereal s are bo u ght i n b u l k they shou ld be kep t i n

t i h re ce t a cle s r c . r c r g t p i n a coo l , d y p la e C a k e s may b e k ept lik e c c w h r breakfast e reals , either i n the pa k age , in ich many sorts a e

a r r . m rketed , o i n ti n boxes o in j ars

Co rnmeal spoils more readily than ﬂo u r . and fo r most families i t

s i s best to b u y in s m al l q uantitie . c r r Ri ce , tapioca , ma aroni and si mila d ry m ate ials m ay be k ep t

r s or r r witho ut any t o u ble i n cove red can smal l c o ck s in a d y , clean

c h f or r Z c u r pla e . The same met o d is a dvi sable aisi ns , ante r ants , evap orated an d d ried fru its and si mila r s u pplies . m h S u gar and sal t are best kep t , the fo r er i n tin , t e latter i n wo od e n o r cro ckery re ceptacles . Glass p reserve j ars are p erhap s th e be st and mo st conven ient o f a ll contai ner s fo r small quantities o f almost any foo d m aterial .

B rea d an d Oth e r Cook e d Fo od s W hile cool ing , newly b ak e d bread shou ld be lightly covered with a clean clo th or pap er to p revent m old germs and d u st fro m falli n g t h c u po n i t , b u s o uld no t be ti ghtly wrapp ed i n a thi k cl oth as is th e r k r p racti ce in so me ho useh o lds , for unless it i s ai ed when ta en f o m

' ! t h e t oven , i t is like ly to beco me so ggy an d d amp and h us o ffers W an excell ent med i u m fo r cultivati on o f mo l ds . hen per fectly cold the bread sho ul d be pl aced in a cl ose recepta cl e tha t h as been thor o u ghl y s cald ed and aire d . I f brea d is to b e kep t for more than two

o r three days i n d amp , hot weath er , the j ar or b ox sho u ld b e tak e n t r o u and su nned for a sho t ti m e no w and th en , and agai n scal d ed an d drie d . O n n o acco unt sho ul d po rtions o f a fo rmer bak in g be sto red with a new ba tch . Cak e and cookies sho ul d be coole d after b aking and k ept i n tin c e b oxes or in earthenwa re j ars , whi h , lik e bread boxes , sho uld h o ften scald ed an d ai red . E ven i f these foo ds are to be eaten at t h e next c c meal it i s we ll to k eep them in some su h recepta le , as it ins ures p rote ction fro m d ust . A cake , pu dd in g o r pie pu t o ut o f a w ind ow

c r u un overe d to cool or i n any other pl ace whe e it is exposed to d st ,

an d i n su mm er also to ﬂies , is so methin g tha t no careful ho usewife wo ul d place o n h e r table i f sh e stopp e d to thi nk how easily the foo d may b e co ntami nate d .

Can n e d Fru its a n d Oth e r Can n e d Go od s

Co mmerci al canne d good s may be a d va n t a g e o u ly bou gh t by t h e d ozen i n the autu mn , and th e y d o not s ee m to s u ffer fro m even a p oo r r c h storage p lac e , p ovi ded it i s no t so d am p th at th e ans ru st t r ough .

t h e c r r I f d irty o r d u sty, ans sho u ld al ways be ca e fully w ipe d befo e r cc they a e o pened to prevent a i dental s oilin g o f th e co ntents .

‘ c m m a d e e lli s Vegetable s and fru its anne d at ho me , an d ho e j e , r j ams and si milar foo d s sho ul d be kep t in d y , airy stora ge pl aces , o u t o f direct light .

_4 5 C anning may also be m ad e u se o f d aily fo r tem porary p reserva c t ti on o f food , a nd i t is esp e ial ly val uable where i ce chest facil i ies ar e t W r no good . hen mak ing so up sto ck a la ge qu antity i s mad e as

t h e r h h o t ea s ily as a smal l , and su pl us may b e p o u red , w il e , into frui t

r a . th c c v e e j a s and se led B oile d m ilk m ay be u s anne d , and ooke d g h table s wh i ch may be a t th e ti me plenti ful o r c eap . Mince meat may

b b u t k c c also e canned , i t wi ll ee p a lon g time in an ord inary re ep ta le i f melte d su et be po ured over the to p .

JE L LY MA K IN G

(F ro m th e Uni . o f N e b . Agri c . E x . Servi ce . )

ME TH OD OF J E LLY MAKIN G— E xtract th e fru it j ui ce by b oil i n t h e r c r r r g f u it , s i n e most o f the p ectin is no t ext acte d f o m f uit u nless

- . c t h e it is heated B oi l j u i e o ne h alf tim e o f bo iling ; that is , i f t en

u r r c c b e min tes a e allowed fo urran t j el ly , then bo il j u i e ﬁve mi nutes f o re a d ding s u ga r . Th e j u ice sho u ld not simmer o n the back o f t h e

c r . stove , be a use l on g h eating d est oys th e p ectin or j el lyin g p ower

A u —h r r fter boiling the j i ce o ne al f the t ime , a d d s u gar , h eate d o wa med

s . r c u s i n oven , and ﬁni h co okin g S u ga r sh o ul d be wa m ed , be a e i f it i s a d d e d c ol d i t wi ll cool the fruit j uice and th us m ak e necessary lon ger cooking an d l ess certain resul ts .

I n mak ing j elly u s e o nly three - q u ar t ers o f cu p o f s u gar to th e cup of j u ice (i f it cont ain s pectin ) and y o u w ill ge t a p erfect j elly

. c c r th at will stand Th e o l d rul e , u p for c up , i s ne essa y w hen

- s u sing ve ry green fru its as u n d er rip e gra p es or c u rrants . (To te t j uice for p ectin ad d to on e tab lesp o on o f the j u ice a n e q u al amo u nt o f alc ohol a n d i f a gel atino u s mass res u lts p ectin i s w h p resent . To ad d p ectin to fr u it j uice coo k the j u ice wi th the ite inner ski n from o ran ge s or lem ons (both o f w hi ch are rich in pecti n )

Then t est j uice agai n .

A j elly tes t may be m ad e by dro pp in g j el l y fro m a s poo n . I f i t s t h e heets o ff it is re a dy to be p u t i n j elly glasses . A nother test i s r r r s fo mation o f two d ops , broad at th e base , fo med im ultaneo usly o n t h e sid e o f a tablesp oon . These are q u i cker tests than p uttin g a tea s n u p oo f l of j elly in a sa u cer to cool . B y th e ti me th e j elly has c o ol ed

t h e s Wh i t m ay have boile d beyo nd pro per tage . en the j elly test is

' o u l W btained it sh o l d be p o u re d i m m e d i a t e y into glasse s . h en cool i t h ‘ s o ul d b e covered with p a ra f ﬁn e an d p ap er o r tin co ver . The b es t res u lt s h ave been obtaine d by cook ing o nly small q uantities o f j elly — at one time fou r to si x glasses . F r u c r c c ui t j i e may be ext a ted more than on e . With grapes and

u n c rr s s c w t w o c c . T h e a t , e pe ial ly , i t il l pay to mak e extra ti ons o f j ui e

s u n i s re lti g j elly abo u t t h e same a s j elly mad e fro m t h e ﬁ rst extract . ' t h e s c c c r r t h e l r t h e To make e o nd extra t , ove with w ate p u p l eft afte

s - ﬁ r t d rainin g and let boil one h al f ho u r . I t is w el l to test th e j u ice a s

s b r th e c su gge te d a ove to d ete mine amo un t o f p e tin . r s r c r J elly fail u e a e d u e to a l ac k o f pe cti n o r a id , too m u ch su ga ,

r ch . u u c c o u o too mu water Test yo r fr it j u i e fo r pe tin , and i f y ﬁn d

_4 6

PA R T TWO

Econ omical Re cipe s

!N OTE— I n the compil atio n o f th e following reci pes the order a n d arrangement o f the gro u p s and su bj e cts has not been und ertaken wi th th e int enti o n o f s u p plying a co mplete o r exactl y ba lan ced c ollee

. o ti on o f food re ci p e s . Th e ai m has b een ﬁ rst to fu rnish the most p ra

ti cal id eas o n th e s everal s ubj ects and to p rovi d e fro m' the given c t c t T h t so ur es the b est exam ples o f he food o mbi n a ions . e lis , thou gh m t inco plete , gives m any valu able an d eco nomi cal reci p es , and grea

u e credi t i s d e the h ome economics d epartm nts fro m whic h they co m e .

R . A . H . ]

- COMPA R A T IVE ME A SUR E S A N D WE IGH T S .

A ccu racy o f measu rement is necessary for acc u racy i n all pro c

esse s o f foo d p reparation . T h e fol lo wing com parisons o f qu antities may prove u se fu l to t h e ho us ewi fe (all m easurements a re tak en level )

3 teaspoo nfuls make 1 tablespo on ful . 1 6 ta blespo onfuls (d ry material ) make 1 cup ful . 1 4 tablesp oo nfuls (li qu id ) mak e 1 cu p ful . I t is e q ually desi rabl e to k no w the e q uivalent wei ghts o f the meas u re m e n t s cal le d for

c u p fu ls bu tter packed so lidly cu p fuls s u gar cu pfuls m eat ﬁ nely chop p ed c u p fuls powde red s ugar cup fuls bro wn su gar cu p fu l s oatmeal cu p fuls rolle d o ats

cup fuls ﬂ o ur o r 10 eggs tablespoon fuls b u tter ta bles po onfu ls ﬂo ur

e gg , sli ghtl y beaten lemon (j ui ce ) DE MON S ’I RA T EC N —B RE A D LE S S ON F r E c t ( om Iowa State Coll ege , Ho me ono mi cs D ep . )

B re a d Ju d g in g

B R E AD SC OR E CA R D F lavo r Q u a l ity o f cr u m b Po ro s i ty o f g rain Li ghtne s s S w eetness C ol o r Cr u st S h ap e a n d si z e

E xp l an ati o n of Scor e Ca rd

F LAVO R— The ﬂavo r o f yo u r b read sh o u ld b e someth ing li ke t h e

ﬂ avo r o f fre s h l y cracke d n u ts . I t sho u ld not ta s te o f yea s t and it sh o uld no t t a s te s ou r o r mu sty . — QUALITY OF C RUMB C ut the b rea d thro u gh the mi d d le o f t h e

l oaf length w i s e . P ress i t l ightly wi th th e ﬁnger . The brea d s ho u ld

u h r s s u r c t h e b e soft eno g to p e easil y , b ut the d ent sho ld sp in g ba k to

l u c . I evel s rfa e f th e d ent stays in the bread , yo u r loaf sho uld lose ten poi n ts on d o u gh ines s and m oi st u re . I f the bread is s o h ard th at you c r e o u t t annot p ess it asily , y will k now th a yo u have used o o m uch ﬂou r

r h a s . i n mixi n g i t , o it bak ed too long

' ' — POR O S ITY OF GRAIN B read sh o ul d have a ﬁ n e grain a n d sho u l d

u h av e no large h oles i n it . Th e hole s sho ld be o f e qual size all thro u gh th e loaf . — LI GHTN E S S B read sh oul d b e eq ually light al l thro u gh . Th ere sh o u l d be no h eavy spo ts or streak s anywh ere .

— u Swee tn ess B read sh o u l d have no s o r smell o r taste . — C OLO R B re ad sho ul d b e a goo d crea m col or . I t sho uld not b e g rayi s h o r greenish i n co lo r . — CR U ST T h e cru st sho ul d b e a g ol d en brown on to p and bo tto m .

- It sho u ld b e evenly browned and not more than o ne eighth inch th ick .

SHAP E A N D SIZ E— The loaf i s m ore easily bak e d in a pan that

i s a ou n ch r ch h . b t ten i es lon g , fo u in es wid e an d fi ve i nc es hi gh Thi s mak es a fi ne lo oki n g loa f that i s no t too l ar ge to bak e well . T h e loa f s h oul d rise evenly and b e o f uniformhei ght i n al l p arts . I t sho ul d not rise eno u gh to b u l ge over th e sid e o f the ti n . — WHI TE BRE AD Two c u p s sc al d e d milk (or h alf mi lk and hal f c u r a b t wat er or two p s wate ) ; two t l espoonful s lard o r bu ter , one t - t k t abl espoonful s ugar , on e easp oon fu l salt , on e fo urth yeas ca e d i s i n - r c u w t a t solve d o ne fo u th p l uke arm wa er , six cu ps flou r ( bou ) .

_5 o_. - Disso lve yeast cak e in one fo u rth c up luk ewar m water . Scald

. W u r . t t th e milk . Place s gar in a b ead bow l Ad d h e ho milk ai t B e u nti l t h e m ilk i s l uk ewar m and a dd t h e d i sso lved yeast cak e . gin to add ﬂ o u r grad u ally an d b eat th oro u ghly a s the ﬂou r

t h e o h i s ad ded . B eat o ut all the lu mps an d make b atter look s m ot an d

shini ng . A d d ﬂou r until batter is l ik e p anc ak e b atter . Let ris e until h t o i t i s f u ll o f b u bbles . Ad d salt and mel te d s o rte ning . Ad d ﬂ ou r

s h h c . mak e a smooth , ela ti c dou g t at can b e handled witho ut sti k ing

Too m u ch ﬂ o ur wil l mak e the b read hard . This b read may b e ma de

s r r b u t u s r h r by ettin g a ha d loaf at ﬁ st , i t m t ise t ee ti mes b efore b ak in g and t h e grain i s imp roved by lettin g it rise a fo urth time . — RI S IN G Plac e th e bread i n a b owl and cove r with a towel . Keep

w r r h o t c . c a m , neve and never ol d Heat ki lls the yeast p lants an d ol d makes th em gro w so slowly th at t h e brea d will no t h ave a goo d ﬂ avor .

Le t t h e bread ri s e u n til it h as do ubled i t s b u lk . I f the bread is allowed to rise to o long a tim e it wil l b ecom e so u r .

KN E A DIN G— Knead l igh tly wi th a q u ick rol lin g mo tion of the h and s . C ontinu e k n ead ing u ntil th e do u gh is elasti c an d u nti l y o u

h r n a cr c u u . s ea a s p ping , a kin g so n d in th e d o gh Long knead in g m ak e

a n c . e lasti , ﬁ ne graine d bread

M I N I N E — AK G TO LOAV S Take the do u gh fro m the b owl , k nea d

r u h u i t ligh tly fo a few mi n tes w it o t ad di n g ﬂou r , d ivi d e it i nto two

u r . ch eq al p a ts Knead ea p orti on u ntil a smooth , ﬁrm loa f is mad e t o ﬁt an o blon g p a n that is abo ut 4 x 5 x 10 inch es i n size . Set the lo ave s i n a warm (no t h ot ) place an d allo w the m to d o ub le the ir size . B est

e m p e ra t u re 7 5 to 8 5 degrees F .

BA KIN G— The oven sho ul d b e h o t en o u gh to brown a teasp oon o f

fl o u r a ligh t yell owish brown i n five mi nute s . A loaf o f this siz e s ho u ld bak e ab o u t fi fty mi n ute s an d th e ove n sho u ld b e coo ler d urin g the last

fi fteen min u tes th an d uring the fi rst fi ve min u tes . Wh en th e b re ad is

d h u v t h e . one , i t s o ld be an e en gold en brown col or , al l over outside T h e insid e o f t h e loaf sho ul d b e so ft bu t sh o ul d be ﬁ rm eno ugh to s n e p ri g back wh en y o u mak e a d ent in it wi th the ﬁnger . I f the d nt d r h r t u h a s oes em ain w ere yo u mak e i t, yo u ma y k now tha yo r bread n ot h b e en bak e d e n o u g .

CA R E AFTE R BAKIN G— Tak e the loa f fro m the p an and set it

c t h e c on bread ooler an d cover li ghtly to allo w steam to es ape . B rush

' t h e c m e lt e d b u t t e r . rust wi th milk or , i f yo u wish — BATT E R S A N D D OUG HS Q u i ck brea d mixtu re s are eith e r b at

r . 1 . r u t ters o d ou ghs B atter is a mixt u e o f ﬂour an d liq id , hin enou gh — . r to b e beaten A p o u batter , o r thi n batter one measure o f l i qui d to

s — one mea u re o f ﬂo ur (p op over ) . A d ro p batter o ne meas u re o f li qu i d

to abo ut two meas ures o f flo ur (m u ffins , fritters , cake ) . I I . A d o ugh u r is a mixt re o f fl o u an d li qu id sti d eno ugh to hand le on a board . So ft — s 2 c . dou gh one mea ure to meas u res o f flo u r (bis u it , dou ghnuts )

_5 1_ Sti ff d o ugh— one measure o f liq u id to 3 or m ore meas ures of ﬂ o ur

(bread ) .

GE N E RAL DI R E C TI ON S FO R MI! IN G BATT E R A N D DOUGH S — 1 . Mix and si ft d ry in gredi ents . 2 . Measu re li q ui d i ngr ed ients .

. 4 . le ve l t 3 . Ad d th e l i q ui d to the dry in gre di ents Use two e aspoon f u l s baki ng p owd er to o ne cu p ful ﬂ o ur when no e ggs are used . 5 . I f eggs are u sed less b ak in g po wder will b e req ui red . 6 . B ak in g po wder m ixtu res sho uld b e h an dled as little as p ossible and baked in a h o t oven . — 1 . r . 2 . B AKIN G POWD E R C o mpo si tio n , aci d , alk ali , corn sta ch

- — - r r s h c u r . P opo ti on , one alf a id , on e fo rth so da , o ne fo u th co rn s tarch One teaspo o nfu l bak ing p owd e r e qu al s o n e- fo urth teaspo on ful o f

- - so da , on e fo u rth teasp oon ful corn starch , on e h al f teaspoo nfu l crea m tartar . ! UI CK B R E A DS

I W E I I — c BAK N G P O D R B SCU T Two up s ﬂo ur , fo ur te asp oonf uls

- a b bak ing p owd er , o ne te aspoo nfu l sal t , on e an d o ne h alf t lespoonful s b r — o h - u r h c utte , one and one h al f tab lesp onfu ls l ard , t ree fo t s u p mi lk o r water .

' - h Si ft d ry i ngre dients to gether . C 0 p in sho rtenin g or w ork i t in with ti ps o f fingers . Moisten to a so ft d ou gh with mil k o r water .

r r . t b t Tu n o n to ﬂo u r ed bo a d Hand le as li tl e as p ossibl e , ro ll a o u

- on e fo u rth i nch thi ck and shap e with b isc uit c u t ter . B ak e twelve to

ﬁ fte en minu tes in hot oven .

F F F — c s u a r R UI T PU S Two up fl o r , 4 te aspo o nfu ls b k in g p owd e , o n e - 4 t r - t r h al f teasp o onful salt , tabl espoonf uls b ut er o lard , tw o h i d s c r b ou t u p mi lk o w ater , fo u r ta lesp o on ful s fi n ely d ates or fi gs , fo u r

c h r b r - tablesp oo nful s o pp ed nuts , fo u ta l espoo nful s su ga , on e hal f

u t . teaspoo nf l cinnamon , wo tab le spoo nfu l s bu tter

Mi x ﬁ rst fiv e i ngred ient s as f or bak i n g p owder biscuit a nd

' - t r p at out into a sh eet (one h al f inc h h i ck ) o n a b oa d . Spr ead t r r r c wi th b u te (melted ) and sp i nk le wi th su ga , nu ts , i nnamon

a n d u . c c fr it Rol l as for i nnamo n roll an d cut into ei gh t p ie es . Flat t c n on gre a se d tin and bak e i n a h ot oven . (Th ese p uffs m ay b e serve d as a p u dd in g with a lemo n sau ce ) . — E N T I CU T s on u e t s K UC KY B S I S O ne c u p bread p g , two ablesp oo n u - o t f ls b utter , two tablesp o nfu ls s u gar , on e beaten egg , one easp oon

s r . f u l alt , ﬂou

a b u k t Kne d i nto a so ft lo af , and allo w to d ou l e its b l . S hap e in o

a n d w . t roll s al lo to ri se again B ak e i n a ho oven .

T N N E - O n e c c B OS O B R OW B R AD u p corn meal , one u p gr a

o n e h - t , h am ﬂ ou r cu p rye meal , one t easp oon ful salt , t ree fo ur hs cu p rt c t clu s t - t t Po o R i o molass es , wo p sou r milk , hree fo ur h s ablesp oon fu l so da . t t t t Si f h e d ry i ngredi en s o gethe r , ad d so ur milk and mol asses . On e

_5 cu p chap p ed rais ins may be a dded o f d esi red . Stea m thre e o r fo u r

h o urs .

E T — - t - QUI C K B R AD S I CKS One fo urth cu p b u termilk , one eighth

u - - a b te aspoonf l so d a , one h al f teaspo on fu l salt , three fo urth s t lesp oo n

u d ou h f u l bu tt er , ﬂo r to mak e stiff i g . Mi x r . b u tte milk w ith salt , sod a an d fat Ad d ﬂo u r knead o n

n e- u t board til l it d oes ot sti ck . R oll on thi rd inch th ick . C into lon g W h r r s . . h e t r na row st i p B ak e o n sh e ets n t ey b egi n to rise , u n d own h eat .

I F F E E E — c r b u QU C K C O B R AD Two u ps ﬂou , tw o ta lesp oonf ls

r r - t u g anulated su ga , one fo u rth te asp oonf ul salt , tw o e aspoo nf ls b ak

- f a u rth c r - c i n g powd e r , one u p bu tte , o ne e g g , two third s u p milk , one

cu r 3 t a b le s o o n f u lls e th ird p almond s (blanch ed and sh ed ded ) , p m lte d

- b utter , 3 tabl espoonfuls su gar , ane hal f teasp oonfu l cinnamon .

h e r r s r b . a t Si ft d y ing edi ent and wo k i n the utter B e t eggs ,

m r . r ad d th e ilk , and stir into th e dry i ng ed i ents Tu n i nto a shallow

u h e b u tte red p an and sp read th e d o gh evenly i n t h e pan . Press t

d t h e u . r u s h u a lmo n s into to p o f do gh B h o ver wit mel ted b tter ,

r t h e u c b b —ﬁv e d ed ge with s gar an d innamon , and ak e a o ut tw enty mi nutes .

G E N N E — h r - f -o rt h s c r O LD C OR CAK T ee u u p co n me al , one and

- c u u — r cu r u k one fo u rth ps ﬂ o r , on e fo u th p su ga , ﬁ ve te asp oonf ls b a in g

w - c po d er , o ne hal f teas poo nfu l salt , o ne u p mi lk , one egg , two tab le

- spo on ful s m elt ed b utter .

Mi x t n re d i e n t s a nd si f i dry g ; ad d milk , egg well b eaten an d melte d b utter ; bak e i n a shallow b u ttered p an i n hot oven tw enty minutes .

— - N N ~ h t c u h u r S PA I SH BU S On e al f cu p bu tter , w o p s w ite s ga ,

u u r t w o yol ks o f fo r eggs , o ne cu p so mi lk , o n e teasp oon fu l sod a , and

h c u s a al f ups ﬂo r , on e teasp oonfu l clove , o ne teasp oonfu l n utme g , one

c cu . t easpo onfu l innam on , on e p raisi ns , wh ites o f fou r eggs Cr r u r u t e am th e b u tte , ad d s gar g ad ally , yolk s o f eggs w ell be a Mi . x r d l r r en dry ing e i ents , ad d raisins an d ad d a te n ately w ith sou milk to ﬁrst mixtu re . F old in the beaten w hites . B ak e i n gem pans .

- abo u t twenty ﬁv e m i n u tes .

! u ick Br ead s

(Uni . o f N e b Dom esti c Scienc e Dep t . )

M F N — - B RAN UF I S O ne cu p ﬂ o u r . one teasp oo nfu l sod a , one h al f

l — c u o n e - r c cu p mo asses , one h al f p nuts , and o ne fou th u ps m ilk , o ne

- c u cu . eg g , two u ps b ran , on e t easpoon f l salt , one h al f p r aisins Mi x ﬂ . and si ft the o ur , so d a and sal t Ad d th e b ran , mil k , mo las ses

l t . t and egg wel b ea en B ak e i n b u t ered ge m pans .

! N U T E - cu u t u s B R A D One p s gar , wo teaspoon f ls alt , two cu p s u t c who l e whe at ﬂo r , ei gh t t easp oon fu ls b ak ing p ow d er , wo u ps mi lk , u ﬂ c - c c two c p s whit e ou r , two eggs , one u p n u t m eats , o ne h al f u p ur rants .

— 5 3 Mi x th e d ry ingre d ients ad d th e n u ts a n d cu rrants . B eat th e e gg s and mi lk togeth er and co mbine . B ak e as above .

W E — c QU I C K BR O N B R AD Two u p s so ur m ilk , tw o e ggs , tw o

- on e cu s o t easp oo n fu l s sod a , p r ai sins , one t ea p onfu l salt , two thir d s

s r c u r u cu u r . c u p mola ses , th ee p s g ah am ﬂ o r , one p w hi te ﬂo u r l s r i n Ad d sod a to s o m i k , ad d m ol a ses and e ggs , sift i n d y

A d d t h e r s n s . r . g re d i e n ts . ai i B ak e slowly o ne ho u

I — u r CH E E S E B S CU I TS Two c p s ﬂo u , ﬁ ve teasp oonfu ls bak ing

r u - h c r p owd e , one teasp oon f l salt , o ne alf u p g ated cheese , one tabl e

- b r n e b o u a r h r r h cu . sp oon fu l u tte , o t a l espo n f l l d , t ee fo u t s p milk

c c . S i ft dry ingred ients , u t i n shortenin g and h eese , ad d milk Ro ll

’ - h h c c h c u r . o t one h a lf i n c t i k , ut w it bis it cutte B ak e in a m dera e oven .

I lV E — cu c r a cu C O RN MU F F N S l T H DAT S On e p o n m e l , on e p

u — a u w hite ﬂo r , o ne h l f teaspo on f l salt , two tabl espo onfuls melted bu t

r u r u b o r te fo teaspo onf l s aki ng p owder , on e tab lesp onful b ow n s u gar , , — o n e o r cu ch t . e gg well beaten , ne al f p op p ed da es

r r s . . Si ft d y ing ed ient ad d e gg , milk and dates B ak e i n a hot oven

— - WE T w o c s u r t e a s oo n f u d , S D I SH RO LL S u p ﬂo , o ne h al f p salt

r a u b w h u r fo u te sp oon f l s aki ng p o der , t ree tab lesp oon f l s bu tte , on e

r - r h cu u - egg , th e e fo u t s p m il k , on e tab lesp o onf l su gar , one h al f teas

- o o n f u l c c c rr r r . p inn amon , one hal f u p u ants o aisins

Mi x a s c c re ct on ula r ream o nes , th en rol l into a g she et on e

u r c c . r h t o fo th i n h thi k Sp ead th e s eet wi h s ftene d b u tter , th en

r h r c . e s p inkl e wit su ga , inn amo n and raisins R ol l u p as a j l ly roll an d c u t into p i e ces n early an inch in thick ness . B ak e o n a b uttered ti n ab ou t e ighteen m inu tes .

M N E — u c r u S OUR IL K CO R B R AD Two c p s o n m eal , two c ps

r t w o t o u t t so u m ilk , abl espo n f ls b ut er , w o tab l esp o onful s s u gar , one h l and a a f te a sp oonf uls salt , two e ggs , o ne t e aspo o nfu l sod a . Mi x r d y ingredients , ad d milk , the n eggs w ell beaten , an d melted

r . a s h a llow t . b utte B ak e in p an fo r thirty minu tes . C u i n s qu ares

‘ E GG E N E — On e c u t L S S C OR B R AD and a hal f ps corn m eal , wo

h r c u h r - u t i d s p w it e ﬂo u , one half cu p so r cream an d o n e and a h al f c r c k - c r u p s so u m ilk , o r two up s thi c , so ur mi lk and one thi rd u p la d , u l t o ne teasp oonf l sod a , on e and a h a f e asp oon fuls sal t .

P repare by m etho d given ab ove . / N N E — T w o c u s w r c k S PO O C OR B R A D p ate , one up m il , on e c u p

c r b u r t o white o n m eal , one ta l espoonf l b utte , two e ggs , wo tea sp o nfu ls sal t . Mi x w at er and corn meal an d b rin g slowly to boilin g p oint and

c . t th r B o ol ﬁve minutes Ad d e ggs well bea en and o e ingred i ents . e at thorou ghl y and b ake in a w e l l greased p an tw enty-ﬁv e minut es in a

hot oven . Serve fr o m th e sam e dish wi th a spoon .

_5 4 _

. t o r u ntil d o u bl e i n bu lk C u d o wn , b eat th ro ughly , ad d aisins and

— e sp read evenly i n b u tte red pa n on e half inch th i ck . Let ri s . B e for e baking b r u sh over with b eaten e gg and cover w ith th e foll ow ing mix

r h t t w o t u e :T re e t ablesp oonfuls melt ed b ut er , tabl espo onfuls ﬂou r , on e

r u b ro w n s u a r t n . thi d c p g g , on e abl esp oonfu l ci n amon

— L W E E I N G C N F l . c HI T B R A D , US PAR T OR L OUR Two u ps

r r c a s r c t . w ate , th ee u p s whi te ﬂ ou r , two t bl e p oonf uls su ga , on e ak e yeas

2 c u tw o t . S eve n p s whi te ﬂ o ur , o n e table sp o onfu l salt , abl espo onfu ls

r u c r ﬂ u t w o ) . l a d (melted ) , two c p s o n o r , cu ps sk i mme d milk (scal d ed

N -1 W r t a d d Mak e a spo nge o f o . . h en eal li gh to i ngred ients i n

w h . N o . 2 C orn ﬂ ou r sh ou ld b e si fte d with fo ur cu ps o f th e ite ﬂou r

L et ri se u ntil d o ub le i n bu lk . S h ap e i nto l o av es . Let ri se again u nti l

! d o ub le in b ulk and b ake . — I E E 4 . c r r R C B R AD One an d a h al f up s w ate , th ee tabl espo on

u u r c c u . 2 . c f l s s ga , o ne ake yeast , two u p s white ﬂ o r Tw o up s ski m

c a c c c t m ed milk (s l d ed ) two up s u n ook ed ri e (two te asp oonfuls sal , on e cu t u c p water ) , on e ab lesp oon fu l salt , two tabl esp oonf l s l ar d , two u p s

w hite ﬂ o u r . M ‘ e — N o . 1 c ak e spon ge o f . S te am ri e i n a st am er not a

u o r c r . r d o ble b ile , u sing o ne u p w ate S te amin g i s p e ferable sinc e

wa M rice will b e too d ry i f cook ed any other y . ash ri ce som e

w W s . 2 . M a n d h at . hen ponge is li ght , add to in gredients i n N o ilk rice sh o u ld be l uk ew arm wh en yeast i s a dd ed . Make a real sti ff d o u gh .

A r s h a s llow it to i e until i t d o ubl ed its b u lk ; form i nto loaves , allo w — to ri s e u nti l d o u bl e i n b u lk agai n an d bake in mo d eratel y ho t oven .

— E E 1 . u w a r R O LL D OAT S B R AD On e cak e ye ast , one cu p l k e m

u c w c r on e - h r w ater , fo r up s b oi lin g ater , fo u r u ps o lled o ats , t i d cu p

u r . 2 . F u u r h c t brown s ga o r tablespo on f l s m elted l a d , ei g t up s ﬂo ur , w o

table s p oonfu ls salt .

r w r t c o r a n d P o u fo ur cu ps boiling ater over oll ed o a s , ve let stan d u - u ntil l u k ew arm . Di ssolve ye ast and s u gar i n on e h al f c up l k ewarm

r s w h u r . A d c u wate , ad d th is to r olled o at en l k ewa m d tw o up s ﬂo r , o r

u h a r . r h . eno g t o mak e an o rd i n y sp onge B e at wel l . Let ise u ntil lig t

s o A d d r est o f in gred i ent t mak e a soft d o u gh . K nead wel l . Le t ris e

u u W b a b u . u u ntil d o l e in b lk , m o l d i nto l o aves h en d o ub l e i n b lk , k e

s i n mo d erately h ot oven . O atm eal ( teel cu t oats ) m ay b e su bstitu te d

fo r rolled oats .

W W E E — 1 - h E . c r HO L H AT B R AD O ne and on e al f u p w at e , o n e

on e— u r h u u r t w o c r and fo t t abl es po on f l s s ga , u p s ﬂo u (white ) , o ne cake

cu h r . 2 k yeast , one p who l e w e at ﬂou . Tw o c ups sk im m ed mil (scal d

s u h r u r v c ed ) , o ne tab le poon f l sal t t ee tabl esp oon f l s la d , se en u p s

r h u r . (m o e or less ) wh ole w eat_ﬂ o M s 1 h a N o . . W k e pon ge of en li ght ad d to N o . 2 . Let ri s e u nti l u M Wh d o ble i n b u lk . ou ld into pans . en d o ubl e in b ulk b ak e i n a m od e rately h ot oven .

— 5 6 T E — o t t P O AT O B R AD Three p ou nd s b oile d a nd p eeled p a oes , nin e

c c s — a u ps bread ﬂo u r , one ak e yea t , o ne h al f cu p w ater , one t blespoon fu l

o salt , three tabl esp onful s u gar . Clean and ‘boi l th ree po u nd s (or about ten to tw elve med i um pota h toe s ) allo wi n g t em to ge t ve ry s o ft . P eel and mash the potatoes

h ot u . whi le , leavin g n o l mp s Tak e one and a h al f p oun ds , o r t w o and a half so lid ly pack ed c ups o f mash e d potato whi l e luk e w s cu r arm and ad d d is olve d yeast and salt ; ad d one p ﬂo ur , mix tho o ughly . Do not ad d any more water at th i s s tage u nless absolutely

n c r . u h e essa y Let th is mixt re ri se unti l i t has beco me very lig t . Sponge h w c r r . N ow r r wil l b e m u softe h en i sen ad d r emaind e of i ng ed ients ,

h r h h a s r k nea d t o ou ghl y u ntil a s mooth and elasti c d ou g been fo med .

T h e d o u gh m u st b e v ery sti ff since the p otato contains a l ar ge amo u n t

s h o f water . Let ri e until mo re t an d o u ble in vol u me . Shape into

r k . l oaves , let ise agai n and ba e in m od erate oven

S OU P S

E c . (Fro m Iowa State C ol lege , Hom e con omi s Dept )

So u p s Cl a s siﬁ e d a s to F o o d Va l u e

I . Cre am So u p : 1 . So u rce o f fuel foo d . 2 . Served with a l igh t mea l rathe r than a h eavy meal . 3 . Give an op po rt u ni ty to u s e a great

u h vari ety o f vegetables . 4 . Give an o pport ni ty to u s e ﬁs and oysters .

5 . Give an op p o rtu ni ty to increase fo od valu e by the add ition o f e gg .

6 . Give an o p p ort u ni ty to i ncrease food value by t h e ad d itio n o f ce

reals .

I I . Stock So ups : 1 . C lear stock sou p s are u s e d with h eavy meal

r . 2 . h s as an app etize Sto ck , wit th e ad dition of meat and ve getable , g i v e s add e d foo d val ue .

Cl as siﬁ c ati on o f So u p s

I c : 1 . r r h r s u s c . . So u ps with Sto k Stan da d b ot o r b own o p to k

2 . B o u illon . 3 . Co nsom m e .

II . u c : 1 . r 2 . r . 3 . r . So p s withou t Sto k C eam , P u ee Cho wde — N E I . r br h r br w u c r ! OT S Stan d a d o t o o n so p sto k , mad e f o m ch c u r - h r beef , veal , i ken , m tton o game (two t i ds l ean meat and remai n d e r h s s c bone an d fat ) li g tly sea o ned wi th vegetables , p i es and sweet h s erb . II . B o u i llon mad e fro m lean beef (bone so metimes o mitted ) , — n c r E c u . d el icately seaso ed , and usu ally lea . x eption Clam B o illon d III . n m a e r t w o r h r a b a n C o som e m d f om o t ee kind s of me t ( eef , veal w s h c s fo l bei n g employed ) , li ghtl y easoned wit ve getables , sp i e and w sweet herbs . Al ays serve d clear . ]

- I I N u r r d , TAL A S OU P One so p b one (trimm ings f o m m eat , g o u n

r b u c rr may be ad d ed o su stit ted ) , one a ot , o ne oni on , one turni p , one c c s on e c r up oo ked bean , u p st ew ed to mato es (o any other vegetabl e

c r - c c e d r r stock or ri e wate ) , o ne half u p u n o ok m acaroni , two qu a ts wate ,

- on u r r . o ne teaspoonfu l salt , e fo th te aspoonful p epp e

Cu t r r . the car ot , o nion an d tu nip into cubes C ook all vegetables , m eat an d ma caroni i n th e water for at le ast o ne h o u r . (Do no t boil ) . !N O T E S— Grated ch eese may b e sp rink led o ve r each po rti on as h h h se rved . Thi s so u p is very t i ck and s oul d form t e main d ish o f th e

. v e a s b e u s . c meal Any e getable in s o n may a dded or s b titu ted Ri e ,

r u r e u t r . b a ley , bread cr mb s o o atmeal may b s b sti u ted for m aca oni )

S — u t c - rl C OTCH BR OTH Two p o u nd s m ton (ne k ) , one hal f cu p p ea

a r s c u —h c u c h t - t c b ley , even p s water , one al f p op p ed carro , o ne fo u r h up ch u r — u r c c b op ped t nip , one fo th u p h op p ed oni on , on e ta l esp oonfu l fat , — b o w o t u r t u one ta l esp oonfu l ﬂ ur , t easp oon f l s s a l t , o ne fou th easp oonf l

r r . p eppe , pa sley

o b a r v r a h r c r W t S ak ley se e l o u s i n ol d w ate . i p e me a with

c . . cr a lean , w et cloth R emove fat and sk in S ap e m eat f rom

n s b o e and cu t i n small pi eces . B oil b one i n two cu ps water and ave w ater . Si mmer meat in wate r and wh en near boilin g p oint ad d barley

and ve geta b le s . Simmer u ntil meat and ve getab les are tend er . Co ok fat and ﬂ ou r to geth er an d add water in w hi ch b ones h ave b een co ok e d . Stir into b roth and ad d seasoning . Serve w ith o u t s traini ng .

MI — r u t r -h cu BU TTE R LK S OU P Th e e q arts bu te mi lk , one al f p ric e

c r o o r c r - h c u r i n s (or ma a ni o at me al or o n m eal ) , one alf p a si , one

u r c u r . fo th up s ga , salt

r rr n c r H eat bu tte milk , sti in g co stantly to avoi d u dling , u nti l it

- u b oil s . A d d ric e an d r a isi ns . B oil thr ee fou rth s h o r . A d d su gar and

salt .

E D E N O — c c BA K B A S U P One and a h al f u ps b ak ed b eans , thr ee up s r c c r wate , one sli ed o nion , one stal k celery, o ne u p st ained tomato es ,

u w o u r - b o on e tablesp oon f l fat , t tab lespoon fu ls ﬂo , one half ta le sp o n fu l

catsu p , s alt , p ep p er .

m e M c r . t Si m er b e ans , oni on , le y i n w ater until so ft ash , ad d o

c u s t t r h c m ato and ats p , se a on to taste , ad d o fa and ﬂ ou w i h have b ee n co ok ed together . M — c c t TO ATO SOU P On e cu p beef sto k , o ne u p bo iling wa er , o ne cu c p strai ned tom ato j ui e , one teaspoonfu l ﬁ nely cho p p ed oni on , two

a -h t s a lt tablespo on fuls fat , two t b lesp oo n ful s ﬂo u r , on e al f easp oo nfu l ,

- on e eighth te aspoon f ul p ep pe r . Ad d th e t omatoes and onions to th e bee f stock and co ok fo r ﬁve M . r c . m inu tes elt fat , ad d d ry i ng e dients , blend an d o ok thoro u ghly t r k t i A d d th e to m a o m ixtu e . Coo u ntil smo oth and gl ossy . S ra n an d serve .

YE LLI OW P PE A P— t S LI T SOU O ne cup spli p eas , th ree qu arts x c c h ot w a t e r c ol d wate r , o ne small onion , two u p s o r sto k ; tw o table

h r r u spoonful s f at , t ee t ablesp oonfuls flo u , two teasp oonf ls salt , on e th o eigh teasp o nfu l p ep per .

o c t r t - u t Soak p eas ver n i gh t i n ol d wa er . D ai n , ad d th e hree q ar s

w t h e t t of cold ater and onion . Si mmer fo r at l eas four h ou rs or u n i l

a M a r . f t u t r u . p e s a e so ft ash , melt , ad d ﬂ o r and co ok h o o ghly Ad d

s h sto ck and easo ning . Cook until t ick ened . A d d p eas and h e at .

C R E AM OF VE GE TA B L E S OU P (PU R E E )— A p u ree i s mad e by

— 5 8 ad d ing the p u lp o f cook e d vegetab le s to m ilk o r cream . The milk i s th icke n ed (wh ite sauce ) with ﬂo u r o r co rn starch i n o rde r to bi nd t h e soli d a n d li qu id p art s o f the so u p together

‘ E M OF PE A — T w o c o u a C R A SOU P u ps p eas , on e teasp o n f l su g r ,

r c - u r h u s r o th ee u ps milk , on e fo t t easp oonf l m u ta d , two tablespo n fu l s

u r u r o u l fat , one and a fo th tables po onfu ls ﬂo , one teas p o nf l sa t , o ne hal f tea sp o on f u l p ep p er .

a t h e s n . M r . He t pea , d ai and mash A d d seaso nings el t fat , ad d f u o h u h A d d h e a r c r . . e lo , b len d an d o k t o o g ly m i lk gradu al ly Ad d t p mixt ure . Cook u nti l i t th i ck ens . — t s on e u r POTATO SOUP Two cu ps mashe d po ta o e , q a t milk , o n e

u ch ta blesp oo nf l o pp ed o nion , two teaspo on fuls fat , two tablesp oonful s

u r o n e a n d h a o u — u ﬂo , a al f te sp o nf ls salt , o n e ei ghth teasp oon f l p e pp er ,

r a c r . f ew g ains cayenne , o ne te sp oonfu l ho pp ed pa sley may b e ad d ed

b o a t r h h . Coo k potatoes i n il in g salted w e , w en so ft d rain and mas M r r elt fat , ad d d y ing ed ients and o nion , stir u ntil thorou ghly bl end ed

c . r . C u i and ook ed Ad d milk g ad ually , ad d mashe d p o tatoes o ok nt l

c . ch t b the mixtu re thi ken s Ad d op p ed parsley . (Col d po ato es may e u s ed ) .

WI - P OTATO SO U P TH CAR ROT S Thre e me di um size d po tatoes , t w o u c a rrot s t w o c u r u s e m ed i m h p s wate ( ve getable w at er ) , two table u s sp oon fuls fat , fo r table poon fuls ﬂo u r , two slices onion , o ne a half

c s r r a a rs l e . u p s milk , alt , p epp e , sp i g o f p y

Cook p otato es an d c arrots u nti l so ft . D rai n and save th e tw o

c u p s water nee d ed for t h e so u p . Sc ald m i lk with chopp ed o nion and

M h u a . r c r . d parsley elt fat , ad d ﬂou and oo k tho o ug ly Ad d liq i , s e son

. r i ng and co o ked ve get abl es Heat tho o u ghly .

E N E W— - h a a lf O YST R A D C O RN ST One p int oysters , one c u p corn , r c u fou c up s s al d ed mi lk , two tabl espoo nf l s ﬂou r , two tab lespoo nfu l s

- - u t u r . fat , o ne hal f tablesp o on f l salt , on e ei gh th e asp oon f l pep p e C lean oysters by placin g i n a col an d er and po u ri ng cold w ate r

- M over the m . S immer oy s ters in one hal f cu p water until pl ump . elt

b a n d c r fat , and ﬂo ur , lend o ok th o o u ghly . A d d h ot mi lk grad u ally

c h e and sti r onsta ntly . A d d cor n an d oysters and co ok u ntil t ey ar

c p lu m p and e d ges b egin to u rl .

I E M N S OU P On e t . C R A OF C O R A cu p corn , o ne cup col d wa e r , o ne k t t h alf smal l onion , one and a hal f cu p s m il , o ne ablespoo nfu l fat , wo

t a a b le S oon f u ls , t p ﬂou r sal , p ep per .

Ch 0 p co r n and simm er fi fteen m i n ute s i n water . Heat o nio n i n

. M h k t ﬂ . A d d c k mil elt fa , ad d o ur an d cook t oro u gh ly h ot milk and oo

unti l thicke ned . A d d co rn an d s easoni ng . Heat .

!N O TE— One beaten e gg be ad d ed j us t before serving ] N E I N — l DA D L O S OUP One c u p d and eli on pu lp , one tablespoo nfu

e u c r fat , one tabl spo o nfu l ﬂo r , o ne u p m ilk , o ne slice onion , one h a d

c . ooke d e gg , salt , p epp er

9_ M . n. t k H eat milk with onio el fat , ad d ﬂ o ur and coo th or ou ghly

c h c . i d Ad d mi lk an d o ok u nti l t i k ened Ad d d andel ion p u p , chop pe

t c . . e gg whi es , ri ed egg yolk s and seasonings He at — !N OT E T h e p ul p o f any greens may be used instead o f dand e

' li on p u lp . ]

E S — c — t r D UCH S S OUP Three and a h alf u p s milk , one h alf cup wa e

“ r o n e - c c h f o m vegetable s , h al f u p arrot (c o pp ed ) , tw o tablesp oonfuls

c f a t w o u o nio n ( h op ped ) , two tablesp oonfu ls , t tabl es poonf l s ﬂou r , one

cu r c t w o o n e - t hal f p g ate d h ees e , teasp oonf uls salt , one e gg yolk , ei gh h

te aspo onful p ep p er .

Co ok ve getables i n s mall a mo unt o f water and s ave water . Mel t

t e h u o f a r c k . , ad d d y i ngredi nts , blend and oo t oro ghly A d d m il k , veg table stock an d ve getabl es and co ok until i t thi ck ens . A dd cheese an d

t r r u b r c t stir u n il m elted , po u g ad u all y po n eaten e gg yolk s , sti ons ant l y and h eat . Serv e at o nce .

S o u p Ser vi n g

C RO UTO N S— C ut stale brea d i n one- third inch sl ices and remo ve

- c r u sts . Sp read thinly with bu tte r an d cu t sl ices i n on e th ir d inch

c u u t . bes , p in a pan and bak e until d eli cately brown

— - N E r . OO DL S One egg , on e half teaspoo n fu l salt , ﬂ ou

s k B eat eggs li ghtly , ad d sal t and ﬂo u r eno ugh to ma e a very sti ff d o u gh ; k nead and roll as th inly as possibl e . C over wi th towe l an d

r - u r cu t s et asid e fo twenty five mi n tes ; ol l lo osely li k e a j el ly roll , i nto c c e r n thi n sli es , and o ok in b oil ing salte d w at ﬁ fteen m inutes ; d rai , and ad d to so up . N o o d les m ay b e served as a vegetable .

— MA CA R ON I Macaron i and spagh etti m ay b e cu t into rin gs a ft

r i t c u e is o ok ed an d se d as a so u p garni sh .

SA LA D S

r s N r c c rt (Un ive i ty o f e b ask a , D o mesti S ience Depa m ent ) .

IN E E — r c c P A P PL SALA D Select pe fe t sl i es o f p ineap pl e . P u t crea m ch ee s e ball in cente r . Plac e strip s o f pi mento aro und ch eese

Pu and ar oun d ed ge o f pi neappl e . t riced cream ch eese on top . S erv e t c with mayonnaise o n l e tu e leave s .

E E — - cu u s u r c B T SALAD One h alf p ch op p e d n t , o n e q a t hop ped k b c o . th e r : c u r o ed eets A d d foll owing d essing On e p vinega , o ne

h r c u r u r - r t i d p s uga o ne teasp oonf l b utte , one fo u th teaspo onfu l p ep p er ,

e r s rc on e t aspoon ful co n ta h , one teasp oonfu l sal t .

B o il all togeth er an d c o ol .

E E E — V G TA B L SALAD O ne can p eas , o ne tabl espoo nfu l h chop ped olive s , one tabl espoonfu l c opp e d p i ckl es , one tablesp o onfu l r c u c g ated heese , one teaspoonf l ﬁ nely hop pe d onio ns . r S e ve o n lettu c e leaves with b oile d d ressing . — A SPA RA GU S SALA D Arrange cooked asparagu s whi ch h a s bee n

—6 0 tho ro u gh ly chil led o n a bed o f crisp lettu ce le aves and arrange th e fo l lowing mixture to represent a band across t h e m id dl e o f the bunch To t h e wh ite o f o ne hard co oke d e gg ﬁ nely chopped add one tablespoon fu l each o f pi ck l e an d pimento ﬁnely chopp ed and o ne - hal f tablespoon

f u l ch . r c ﬁnel y o p p ed parsley Serve w ith F en h d res s i ng .

— Gr c rr r CAR R OT SALAD in d raw a ots , ad d chop ped nuts . Se ve with bo ile d d ressing on l ettu ce leaves .

O RAN G E A N D RAI S IN SALAD— Pare o ran ges and remove p ul p from each section . Co o k raisins in bo ili n g water u nti l plu mp and ten d e r h r r . r , drai n , remove se ed s and c il l ; ma inate in d essi ng Then a dd p e p a re d o ran ge and arran ge on lettu ce leaves . Serve wi th boi le d dress i n g or mayo nnaise .

E A N D E E — t t AP PL C L R Y SA LA D C u ﬁ rm , tart ap ple s i nto s rips

- h o ne and a h al f inches long and abo u t o ne eig th o f an i nch wid e . C ut i u c el ery into p ieces o f sam e size . M x e q al p o rtions o f celery and a p p le s with cream d ressin g o r mayo nnaise . Serve o n crisp lettu ce leaves an d garnis h wi th s trips o f pi mento . Green p ep pers which h ave h a d s eed s rem ove d and then s calded m ay be cu t i n thi n stri ps and u sed instead o f pim entos . — E A ST E R AP PL E S Fo ur h ard c ooke d e ggs . Re move shells at o nce an d wh ile hot p ress into apple sh ap es . Colo r with B u rnett v e g e tabl e colo rin g (re d ) to represent snow ap pl es . Arran ge on le ttuce and serve with salad d ressing to wh ich has bee n ad d ed ch op p ed olives c o m or p i kles . Pu t cl ves in ste end and a sta m i n other end .

F F E ME N — t R e STU D PI TO SALAD Se lect wo p erfect pi mento s .

move seed s an d let d rai n . Tak e two smal l crea m che eses , mash an d h r h e E t c S a l mix t o ou ghly thro u gh th em c o p p d nglish walnu s or pe ans . t

to taste . P res s this mixture i nto p eppers , tak ing pains to ﬁ ll all cre v h i ces full . P lace o n ice u ntil well c ille d and ﬁ rm . Then ou t i n o ne

. c c fo u rth i nch slices , us in g sharp k ni fe P la e on lettu e l eaves and serve with m ayo nnais e . Sli ces o f fresh cucu mbers may b e served with

u ch ees e o r green p epp ers m ay be s bstitu te d fo r pi mento s .

E N E I N — - t - r h FR C H D R S S G O ne h alf easp oon ful salt , on e fo u t tea

u r - t r t t n spoon f l p epp e , two hi d s e asp o on fu l su gar , wo tabl espo o fu l vine

r o . ga , fo ur tab lesp onfuls o live o il

Mi x in gred ients an d sti r unti l well bl end ed . Le mo n j ui ce ma y be adde d or a few d ro ps o f onion j ui ce .

C F N E E N G— - c u t t a HI FO AD D R SSI One hal f p olive oil , hre e bl e

o u c n l spoonfuls vi n egar , one teasp on f l ho pp ed oni on, on e teaspo o fu - t salt , one fo ur h teaspo onfu l p a p rik a , o ne te asp oonful green p eppe r

“ c t re h - n ( ho pp ed ) , o ne easpoo nful d p ep per (c o pp ed ) , on e hal f teasp oo

t a n a or - t t fu l g vine gar , one h ard coo ked egg , one eigh h easpo on ful b lack p epp er . C t Mi x ho p al l in gredi en s. thorou ghly . Sui tabl e for any green ve getable . GE RMAN D RE S SIN G— O n e cu p cream (wh i pp e d ) on e t e asp oon — r h c . f u l vi negar , one fou t t easpoo nf ul salt , ayenne

A dd h orse rad i s h o r c u c u mb er s i f d esir e d .

I E S I — u r MAYON N A S E D R S N G One teasp o onf l mu sta d , o ne tea

u u r e spoo n ful s a l t , one te as p oonf l po wdere d s gar , a few g ains cayen n ,

a c t w o t yolks o f two eggs , two t b lesp oonf uls l emon j ui e , ab lesp oon fu ls

’ r c u o i l W . vi nega , o n e and a h alf p s olive o r e sson s oil i r - M x d y in gred ients , a d d e gg yo lks ; wh en well mixe d ad d one half

u ro te aspoonf u l v i n e g o r. A d d oil grad ally . . at ﬁrst d p b y d rop an d

c . r h c stir onstantly A s m ixtu e t i kens , thin wi th vi ne gar or lem on

c r s r . I j ui e alte nately unoil all i s u e d , stirrin g o b eatin g constantly f oi l is ad d ed to o rap i dly d ressing wi ll curd le . A s mo oth co nsistency moy b e restore d b y taking another e gg yolk an d a d di n g th e c urdl e mixtu re to i t v e d y slowly . T he proce ss w ill b e mo re rap i d i f u tensils and m a t e d i o ls are kept col d . K e e u th e d ressing i n a col d p lace u ntil read y to s erve th e salad . A hal f cu p o f h eavy cre am b eaten u ntil thick may b e fo lde d i n befo re servi ng a n d mo re seasonin g ad ded .

N e v e d m a d n n o i s e r t h e t ﬁs h r t mix y d es sing wi th mea , , f ui t or ve ge ables u r h t nti l ready to se ve , and t en only p art o f it , an d pl o ce h e remaind er on th e top .

E E N G— c - cu B OI L D D R S SI On e u p m ilk , on e hal f p vi negar , on e

s on u a r t w o h r b o s u tea po fu l m st d , te asp o on fu ls salt , t ee ta lesp on fu ls g

r s tt r t w t u a , two tabl esp o on fu l b u e , o ab lesp o onf ls ﬂo u r , yo lk s o f fo u r e ggs .

Mi x r A d d d ry i ng ed ients , ad d e ggs , th en milk . vi ne gar sl owly ,

. c u r b eating vi go rou sly A llow to o m e to a b oi l , j st b efo e r em oving

r u . f o m ﬁ re , ad d b tter

GE E —T t t CAB B A J LLY SA LA D wo ab les poo nfu ls gela ine , o ne c a ' f! c h half u p water , o ne and ha l up s boilin g water , three cup s s r ed e d c a - c abb ge , two p ep p ers , on e teasp oon ful salt , o ne h al f u p su gar , - c u c — c on e fo urth u p l em on j i e , on e half u p vin ega r .

t . r So ften gelatine i n col d wa er A d d boilin g water , salt , su ga , l em on j u ice an d vin e gar . Ad d cabba ge an d p ep p er (ch opp e d ﬁn e ) . Mi x l t thorou ghly, chil and serve wi h m ayonnais e .

M E M — — O ULD D SA L ON SALAD One can salmon , one half teasp oo n

- - s , a n d t ﬂ alt one one h al f table spoo ns s u gar , one hal f ablesp o on o ur ,

o ne teaspo on m ustar d , few grai ns cayenne , yolks o f two e ggs , one an d - tt r - — o ne hal f tables p oons mel te d b u e , three fou rth s cu p milk , o ne fo urth - t t t l cu p vi negar , three fo urths abl esp oo n gela ine , t wo abl espoons co d wate r .

v c r n r u r R emo e salmon from an , i se tho o ghly with ho t wate an d

r f . Mi x r sepa ate in lakes d y ingredi ents , ad d e gg yolks , butter , m il k

r . r r c and vine ga Cook over boilin g wate , sti rin g o nstantly u nti l mix

r h c . tu e t i k ens Ad d gelatine soak ed in co ld water . Strai n and ad d to s M . u c c almon o ld , hil l , s erve w ith cu u mber sau ce .

C u cumb er Sau ce : Mi x on e cup stiff salad dressin g and on e c u p

—6 z

t t - x C u ro und s ea k o f o ne hal f inch thi ck ness , or any less e p ensive M u t . k t f c t o f beef , into hree p ieces three by fou r i nches a e a s u f t h t t in g o f he cru m bs , c op p e d o ni ons , cl oves , sal , pep p er wi h

n eno ugh h ot water o r milk to mo isten . F ry i n b acon fat u

t i l r . r c t b own Sp ead th e stu fﬁn g ove r th e pie es of s eak , r oll u p ea ch p iece and tie it with a p iece o f string o r skewer i t w ith tooth p icks .

D redge genero usly with ﬂo u r and ad d sal t and pepp er . B ro wn i n b a c c r r on fat , ove with bo ilin g water and simmer for o ne and a h al f hou s o r u nti l tende r . R emove th e strings or tooth pi ck s and serve t h e m ea t

- with t h e sauce i n which it was co oked .

CA SS E R OL E ROA ST— T w o or three p o und s r u mp o r roun d o f

c rk c r - b eef , one sli e o f salt p o , a few p ep per o ns , o ne fo u rth each o f a

a r t t m l . c rot , a tu rnip , an o nion and a hea d o f celery, cu in o s al p ieces h F ry o u t t e p ork . B rown th e meat o n b oth sid es i n the

‘

. s r r t fat P u t i n a cas e o le with th e ve getables a o un d i , ad d

t w o c up s o f water o r st o ck . C ove r an d cook i n a h ot ov en

h e occa a s i on a ll . t t re ho urs , basting y A sau ce o r gra vy can be mad e wi h

u t . water , ﬂo r an d som e o f the j u ice l ef i n th e casserole

S I N E W— c r tt cu t e Y R A ST Two u p s aw m u o n t in o c ub s , two

o t t tablesp on fu ls fat , two t abl esp oon fu ls flo u r, w o c up s s ri ng b eans , t w o t a onions , two cup s tom ato es, sal , w ter .

Dred ge th e m eat wi th t he ﬂo u r and brow n i t i n th e fat . r P ut all th e ingre dients in a stewp an , scrapin g from th e f y t in g pan al l the ﬂo u r and fat , and ad d eno u gh wa er to b arely cover . r C oo k slowly until th e me at i s tend e .

F F E E WI E GE E — STU D H AR T TH V TA B L S C lean and wash h eart , r ﬂ stu ff sk ewe into sh ap e , season with salt and p e pp er, dred ge with o ur s c and aute in p ork fat , ad d ing to fat o ne stalk el ery and on e table s c r a c c t p oonful hop pe d o ni on , two s p i gs p rsley , fo u r sli es arro t c u i n u t pie ces , half the qu anti ty o f t rnip , a b it o f bay leaf , wo cloves , and

- one fo u rth teasp oo nfu l p ep percorns . Turn heart occasio nally u nti l h o t well b ro wne d , t en a d d o ne and a hal f cu p s br wn s o ck , cover an d c ook slowly one and a half ho u rs . Serve w i th cook ed carrots an d

c s h turnip s cu t in stri ps and fan y ap es .

Mea t S u b stitu tes .

E N F — cu ts c . P A UT L OA O ne p chop pe d p eanu , o ne u p b oi l e d ri ce ,

ta e o n e - c o ne tablespoon ful b utterin e , one bl sp oonfu l ﬂo ur , h al f up mil k seasonin g .

P la ce ri ce an d pe an uts in layers and make a white sau ce ou t o f h e t milk , ﬂo u r and bu tterine ; p ou r over the ri c e an d p eanuts and r o t t b ak e i n a m od e ate ven fo r abo u t fi f een minu es .

E N — cu t t c P A UT S OU P One p fin ely gro und p eanu s , wo up s r tw o d t t l t wate , cu p s m ilk (ski mm e ) , cayenn e , wo ablespoon fu s b u ter t ta o u f t l o r fat , wo blespo n f ls lou r , o n easpoo nfu sa lt . t t t t t C ook p e anu ts and wa er toge he r h irty m inu es . R u b hrou gh

—6 - u t . t e a p ree s rain er , co mbi ne as fo r so u p One hird c u p o f whip p d c ream may b e ad d ed . S erve hot .

BAKE D MA CAR O N I WI TH P E AN U T B UTTE R— O ne c up ma c a

t r o t roni two cup s milk , h ee and a h al f t ablesp o nfu ls peanu butter , , — h r c r c . one teasp oonfu l salt , t re e fou th s u p bu tt e ed bread ru mb s

P rep are and co ok m acaroni in boiling w a t r tw enty min utes . Put i n a b u ttered bak ing d ish . H e at mi lk in !do ub l e boil er and add grad

n t u . . o k ally to p ean u b tte r Ad d salt Po ur over macar ni , cover and ba e

ow r . e e in a sl oven fo ty m inutes R e mov cov r , sprinkl e with crumb s

n and bak e u nti l cru mbs are brow . — S PAGH E TT I A N D B R OAD B E A N MO LD Six o unces spa ghe tti

c - t u o ne and a h al f u ps wa ter , o ne half teaspoo nfu l sal , o ne p o nd broad

e - u c bean s (wei gh d a fter sh elling ) , three fo rth s p int white sau e (one

- - h al f m il k an d on e h a lf stock ) one hal f teaspoo nf u l cho pped p arsl ey ,

p ep p er a n d salt .

o t h e t h e u r h e t C o k s p aghetti i n water , coiling i t nd e t boiling wa e r. Ski n and cook th e beans in salted water . Strai n and mix half of the m with six tab lespoon fuls o f the sau ce and th e p arsl ey . B utter a

u r m o l d an d p ut in a laye o f spaghetti , th en a layer of b eans , rep eat

t u . t u n il the mo u ld i s f ll , le avin g sp agh etti on top Cove r with bu t er

- ed pap er and stea m f o r fo rty min utes . Ad d o ne hal f cu p o f b ean wate r to t h e rest o f th e beans ; se aso n wi th c ayenne an d b oi l u p . Turn t t o u t th e m old o nto a hot pla ter , p our a part o f th e sau ce arou nd he

r t v . r t n c mo uld and serve es in a gra y bowl S e ve a o e .

— - PE A T ~ rt b r c R OAST h ree fo u hs cu p ead cr umb s , o n e hal f cu p anned

u - t c pe a p u lp s , o n e tablesp oonf l su gar , o ne fo u r h u p b u tter , one egg , —h E — o n e al f tab l espoonf ul n gli s h walnu t m eats chopp ed ﬁ ne , o ne ei ghth

- u rt cu . teaspoon ful p epp er , three fo hs p m ilk l t l D rain canned p eas , rinse thoro ugh y , cove r w i h co d water and bring to bo iling p oint and let sim m er three minutes .

r rc t r . Mi x r D ain and fo e hrou gh a p u e e strai ner fi ne , add dry b ead cr u mb s , p ea p ulp s , s u gar , nu t m eat , e gg sli ghtly beaten , seasoning and m i lk fi Tu rn into a s mal l bread p an line d with p araffi n paper and al low to stan d fi fteen m inu tes . C over an d bak e i n a slow oven fo rty minutes . R emove to hot serving d ish and ga rnish wi th carrot ti m bal es . N U T E TE — c C R O QU T S On e cu p stal e whi t e b read rumbs , two

r t on thi d s cu p milk , yolk s o f two e ggs (be a en ) or e whol e e gg , three o r c t f u th s u p p e an uts , sal an d p epp er . k t t t t Soa he bread cru mb s i n th e m ilk , mix wi h h e n u s , seaso n

F r t . c c . i n and ad d the b ea en egg yolks Sh ap e , r um b , e gg and rumb y d eep fat .

M N G N S E — On c A C ARO I , VI R I IA TYL e and a hal f cu p s ma aroni ,

on e - h c t two tablespoon fu l s bu tter , al f u p gra ed ch eese , o ne and a

u r t r cru cb s fo u rth cu p s whit e s a ce , th ee ab l esp oon ful s d i ed b read ,

o n e - cu c k e ib a con half p ch o p ped oo d h am or .

—6 5 B re ak mac aroni into on e - inch pi ece s and cook in b oili n g s alte d water for twenty mi n u t e s o r u nti l so ft . D rain in a colan der and p o ur

- h r c . over on e qu a t old water P ut h al f i n a bu ttered b akin g d is , d ot

- - o ver with one fo u rth the b utt er an d s p rinkl e w ith o ne h al f the che es e .

u c r b Rep eat , po u r o ver the white sa e , cover w ith d i ed read cru mb s mi xed with remainin g b u tte r an d b ak e in a h ot oven u nti l th e cru mb s are brown .

W F — u - S E E T P OTAT O LOA Six med i m size d swe et po tato es , tw o eggs beaten sli ghtly , three t a b l e s p oon f u lls melte d b utter , on e table

o f t t t spoon ful s u gar , pinch n u meg , sal an d pep p er to tas e , one cu p

E n glish wal n uts .

h e M b t B oil t potatoe s u ntil soft . ash , ad d th e u ter , nu tme g ,

u F s alt an d p epp er . T h en sti r in th e e g g s a n d n ts . orm into a lo af ‘

- a n d bake i n a b utter ed bakin g d ish fo r abo ut thirty minutes .

G E I E GE E E N G— F S PA H TTI W TH V TA BL D R S SI o ur sli ces b acon ,

c o n e - c a n t - h o n e sli e onio n , h al f to m at oes , hot b oil ed sp age ti , o ne al f

- u r h . teasp oo n f l salt , one ei ghth teasp o onful p ep pe , das o f nu tm eg

C u t the bacon i nto small pie ces and try ou t . A d d th e remainin g ingred ients exc ep t sp agh etti . B ri n g grad ually to th e b oilin g p oint an d let s immer for fi fty min u tes . Po ur over the c ook ed sp aghetti an d

or let stand f ten minutes . Serve very h ot . — To cook spaghetti , take o ne fo urth p o und spa ghetti and di p t he

ends in boiling sal ted water . A s i t s oftens , i t w il l bend easily . Whe n c r t it may be oil ed un de boiling w ater , cook for tw enty minute s o r u n i l

. c . r r s o ft Drain i n a o land e r Po u o ver one q ua t col d water . Arrange o n h ot p latter .

E N G I M N E — r - u t t L SH O K Y Th ee fo rth s cu p chees e (gra e d ) , hre e . u c b h - u h fo rths up stale bre ad c ru m s , t r ee fo rt s cup m ilk , cayenne , on e

r - t e gg (sli ghtly beaten ) , o ne tab lespoonful b utte , o ne h al f easp oonful s al t . tt t r H eat th e milk , add the cru mb s an d th e b u er . Wh en he c u mbs

c . t t t are wel l so ftene d , ad d th e heese Stir un il h e chees e i s m el ed . Ad d h a t e . P k se sonin g and eg g ou r over crisp crac ers . I — c t t R SOTTO B oi l ri e u ntil ender , drain and s eam it dry . Mi x h l i ghtly wit grated ch eese . Tu rn into a h o t d ish and p o u r ove r t he fo llowing s a u ce

t o — Sau ce for Riso t Three teaspo onful s b u tter , o ne cu p to matoe s ,

one small onion (ﬁnely cho pped ) , one tablesp oo n fu l bee f e xtract , sal t and cayenne p epp er .

h e Cook t onio n i n b u tter u ntil well browne d . Th en ad d tomato an d si mmer for ﬁ ve mi nu tes .

E ME E — C R A D OY ST R S Wash oysters , parboil , d rai n and strain t h e l i q uor th rough a cheesecloth . Melt three tab lespo onful s b utte r a n d ad d thre e tabl espo on fuls ﬂo u r . A d d one cu p oyster l iqu or an d

- cook until smo oth . Ad d o ne h al f cu p heavy cream . Salt and p epp er

—6 6 - t o taste and ad d o ne fo urth teaspoo nful p ap rika . Ad d the oysters and w h en heated ad d sli ghtly beaten yolks o f two e ggs d ilu te d w ith a littl e cre am . Serve at o nce .

P E A S WI TH BA CON — C ut two slices of bacon into small pieces

t . r c t th e c h and ry o ut D ai n anne d peas , ad d the m o ba on an d s ak e over th e ﬁ re until thoro ugh ly he ate d and well mixed . S easo n with sal t

a n d pep per , i f necessary . — MA C K E R E L Wa s h th e ﬁ sh free from s alt i n co ld w ater . Soak

s h u . c c i n fre water fro m ﬁve to ten ho rs Pl a e i n a pan o f old w ater , b rin g to the sim mering p oi nt and cook for ﬁ fteen m inu tes . Drai n care

f u lly , sea s on w ith b utter , an d serve hot , or serve w ith e gg sau ce .

E GG SAU C E— Ad d three hard - coo ked e ggs cu t into slices to white s auc e .

— lt cod ﬁsh t C OD FI S H B ALLS O n e cu p sa , wo and a h al f cup s t - t tt p ota oes (d iced ) , on e e gg well be aten , one h al f ablespo onfu l bu e r ,

W . p eppe r . a sh the ﬁ sh an d p ar e th e p o tatoes Coo k th e ﬁs h an d p otatoes in bo ilin g water until the p otatoes a re so ft . Drain , mash th e

r t t t t . t p otato es , mi nce th e ﬁsh ve y ﬁn e an d ad d i to h e p o a oes Ad d h e

‘ seaso nings an d e gg . D rop b p sp oo nfuls into ho t fat or f orm into small b al ls . Drai n o n brown p ap er . Reheat the fat after e ach fry in g . Garnish with b acon .

VE GE T AB LE S .

(Iowa State Co llege , E xtensio n D epartment ) .

C E E — - t c t S A LL O P D TOMATO S O ne qu ar an o mato es , one and a

c b t t on e hal f up s rea d cru mb s , thre e abl esp oo nfu ls b u ter , teaspoon fu l

- salt on e fo urth t easp oo n f u l p ep p er .

D rain an d r ese rv e liq ui d fro m one can o f tom atoes . t over th e

- M b otto m o f a b u ttere d b aki n g d ish with a layer o f soli d tom ato es . el t b utte r i n sau ce p a n an d sti r bread cr um bs in all a once . Spri nkl e tom atoes with sal t and pepp e r and ad d a l ayer o f b uttered bread cru mbs . A d d ano th er l ayer o f tomato es an d so on unti l all th e to mato es are used . P ou r ove r th e to mato l iqu i d and cover w ith brea d cru mbs . B ak e i n a ho t o ven tw enty mi nutes . !N OTE— One—h al f cu p cho pp ed nu ts m ay b e ad d ed to mak e this a meat s u bstitu te . B O STON BA KE D B E AN S

- k t One qu art beans , one small oni on , one fou rth po un d sal t p or , wo

t - tablespoon s molasses , on e abl esp o on sal t , o ne h al f tablespo on m us tard , one cu p h ot water .

k . t h e Wash an d so a beans in col d water over night I n m ornin g , r c l d ain , ove r wi th f resh wate r, cook slowl y (be o w th e boilin g p oint )

k . w u nti l s ins bu rst e asily D rai n and thro the bean w ater o u t o f doors ,

k . c t not in sin Pla e o ni on i n botto m o f earthenware bean p o . S cal d Mi c k . x t an d s rap e the sal t p or an d score th e rind he mo lasses , s alt , mu stard an d h ot water to gether . Place beans i n bean po t and b ury

—6 7 rk . t w t p o in beans , l eavi ng rind exposed Ad d m olasse s an d ho a er

x . mixtu re . C over be an p ot an d bak e i n a slo w oven s i or eight ho urs

A d d water fro m time to time wh en necessary . B ak e u ncovered the last ho ur to p ermit th e pork and b eans to brown .

ST‘ E W E D TOMATO E S

t - One teaspoo n sal , two table sp oons s u gar , one ei ghth teaspoo n

pepp er , one can to m atoe s , two tabl espoo ns ﬂ o ur , two tabl espo on s b utter . M t h e . t A dd salt , su gar an d pep p er to th e to matoes elt b u ter i n

c . a s au e pan , ad d to the ﬂo u r and blen d A d d tomato mixture and co ok t horou gh ly .

SCA LLOP E D MACAR ON I A N D T OMATO E S

c u c r - c t t c o n e One p ma a oni , one and o ne h al f u p s o ma o sau e ,

u t c . fo rth cu p gra e d chees e , one u p bu ttered crumb s B reak macaroni into o ne - half i n ch p ieces an d cook i n boi lin g salted wate r until tend er . Drain an d cover with to mato sa uce . Ad d

c t t . h eese . C over wi h cru mbs and bak e u ntil bro wn i n ho oven

F RI E D MU SH

I s c t f mu h is to be used fo r frying , rin se m o u ld wi th old wa er an d

ﬁll . c k h with mu sh Let stand u ntil old and ﬁ rm , sli ce , and coo eac sli ce i n m elted fat in a ho t frying pan .

HOMIN Y (C OA R S E ) r u Pi ck over , wash th o o u ghly and soak i n cold w ater , eno gh t o

c . over Sti r into b oiling sal te d water , h avin g tw ice as mu ch water a s

t s k hom iny and cook for en minu te , then co o for s everal ho urs (u ntil so ft ) i n a s teamer . P OL E N TA r One cu p co nmeal , th ree cup s water , o ne cup to matoes , two tabl e c t s p o ons ba o n fat , three tablesp oons chop p ed onio n , one e aspoo n salt ,

- - o ne eighth teaspoon p epper , one fou rth cu p grated ch eese . — C o ok th e co rnmeal in boilin g water fo r two and one hal f h o u r s . k t r C oo th e omatoe s , ba co n f at and o nion , salt and p epp er to gether fo

u one ho r . P lace a layer o f cornmeal m ush i n bak in g d ish . Cover with to mato mixt u re ; ad d anoth er layer o f cornm eal m ush an d tomato mixture . Sprinkle grated ch eese o n to p an d bak e u ntil ch e ese i s melted .

V E GE T A B LE S

(Uni . o f N ebr . E xtensio n S ervice . )

STUF FE D P OTATO E S WITH C H E E S E Bak e me di u m s iz ed po tatoes in a hot oven u nti l ten der wh en p ierce d with a fork . R emo ve fro m the oven . With a knife cut o ﬂ t t a slice f ro m the lon g sid e of the p ota o , remove the cen er , bei n g care M fu l not to d e stroy the shell . ash this p ulp and mix as mash ed p o

“ t a t oe s t . t t , u sin g but er , milk and seaso nings A dd o hi s ﬁ nely grate d c k h eese , reﬁll th e potato sh el l , and brow n i n a q ui c oven .

— 6 8 F R E N C H FR I E D P OTATO E S

- Wash and p are small p otatoes , c u t i nto stri ps one third i nch

k . t s quare and soa o ne ho u r in cold water Take fro m the wa er , dry

. r r n b etween towels , and fry in d ee p fat D ai n on b o w pap er an d

r . t sp inkl e wi th s alt Care mus b e tak en that the fat is not too hot , r a s the p otatoe s mu st be cook ed as w ell as b owne d .

P E A S A N D CAR R OT S

c r r rr s S rap e o pa e two ca ots , then cu t lengthwise i nto q uarter and t h e q u arters into strip s one a nd o ne - fo urth inch es lon g an d one fo u rth i nch wid e an d thick . Simm er u nti l tender in a very smal l Wh . t r amo u nt o f water en cooke d , h e water sho ul d be ne a ly evap o rate d .

- c Drai n canned peas , rinse in cold water , an d a dd one h al f u p

r . s . s bo ilin g wate B oil ﬁve minutes , drain , and ad d carro t Sea on with - r o ne teaspo on sal t , o ne teaspo o n su gar , o ne fo u th teasp oon w hite

. t h e r mi x p eppe r , and th ree tablespo ons bu tter Sh ak e over ﬁ e to the i ngred ients . Serve at o nce .

LIMA B E AN S WI TH TOMAT O SAU C E I S oak one cu p li ma b eans i n water over ni gh t . n th e mo rnin g r r ad d mo e wate , bri ng to a boil , an d then let simm er slowly until tend er . I t u su ally tak es abo u t two hou rs . Salt toward t h e en d o f the

cook ing . Drain an d serve with to mato s au ce .

TOMATO SAU C E

u r t Two tablesp oons b tte , two tablespo ons ﬂo ur , two easpoons

cu r . su gar , on e p st ain ed tomato , salt , pepp er

Mel t the bu tte r and ad d the flour and seaso nings . A d d the

r r . st ained to mato , let boi l three m inutes , sti r ing al l the time I f a

more hi ghly sea s oned s au ce i s desi red , brow n a slice o f oni on and o ne

r th e u h slice o f ca ro t i n th e b utter , ad d ﬂo r and seaso nin gs , t e un m . strained to ato , one bay l eaf an d two cloves . Co ok ten minutes .

Strain . E SCALLOP E D CAB B AG E k t Ta e o ff o u tsi d e leaves , cu into sectio ns , rem ove core , w ash i n

- h t w o wate rs and drain . Have large k ettl e two t i rd s f u l l o f violently bo ili ng water (on e an d o ne -fo u rth teasp oons so da and o ne ta blespoo n salt to two q ua rts water ) . Place the leaves in water one at a tim e

- ﬁv e and d o no t let th e water st0 p bo ilin g . B oil uncovered twenty

. ut t m in utes (usually less ) , o r until ten d er Drain , p i n o a b u ttered

. t c b ak in g d ish , ad d white sa u ce Cover with bu t ered bread rum bs and b rown in oven . c t White Sau e : Fo u r ta blespoo ns bu te r , fo ur tables poons ﬂou r , M t k . t ﬂ o ne easpoon salt , two cu p s mi l el b utter , add ou r , m ix th o r

. . t t t . o u ghly C ool Ad d m ilk , heat o boi lin g , an d cook u n i l hick

STUF F E D ON I ON S

Peel the onions . S COOD o ut fro m to p s a portio n o f th e cente r ,

r . pa bo il th em for ﬁ fte en min u tes , and turn upsi d e d own to drain Fil l

—6 9 th em with a s tu fﬁ ng and sp rink le b u tte red cr umbs o n to p ; pl ace i n a r r p an containing an in ch o f wate , cove , l et co ok i n a n o ven o ne ho u r ,

r t . T o ﬁ t h e o u ntil tend er , b u not s o l on g as to l ose their shap e ak e cover fo r the las t ﬁve mi n u tes . S erve w ith to mato sau ce .

STUF FIN G F O R ON I ON S c r c Two up s stal e b e ad r u mbs , one cu p minced veal , ch ick en , t a ha m or b ee f , three table sp oons melte d b ut er , the i nsid e o f pe pp er c h ch opp ed ﬁnely , on e te asp oo n salt , two sli es o f onion c op pe d ﬁ nely .

r B rown the p ep p er and o nions i n b u tter , ad d the b ead cr umb s , then t h e meat . Mo isten with sto ck o r water i f d es ire d . This amou n t wi ll b e eno u gh for s ix onio ns .

C H IN E S E ME TH O D OF CO OKIN G R I C E h r Wash th oro u g ly rice grains i n strainer u nd er r unning wate , r ubbi ng rice with ﬁ ngers until th e water t h at r uns o ff is clea r . Have ready a lar ge kettl e o f rap i dly boilin g water (one tablesp oon sal t to two qu arts water ) . Th ro w i nto water a few grains o f rice at a ti me so as no t to ch eck the b oiling o f the water . B oi l fro m twe nty to fo rty

ﬁv e c minu tes (d ependin g o n the age o f ri e ) o r u ntil soft , whi ch m ay b e d etermined by testin g th e k ernels b etwee n th e ﬁ ngers . Drai n th e c r c t ck r i e i n a st ainer , pl a e a towel o ve r i t , and se o n t he ba part o f the stove or i n th e oven to dry .

R I S OTTO Mi h B r t m t . x t oi l rice u ntil tend er , d ai n , s ea i d ry li gh ly w it grated cheese . Tu rn into a ho t servin g d ish and p o ur ove r th e fol l owin g s au ce : c : t Sau e for Risotto Thre e tablesp oons b utte r , thre e ablesp oon s

- s r c wate r , one h al f tea p oo n co nstar h , o ne smal l onion (ﬁ nely chop ped ) , t h h l ree teaspo ons beef extract , three to fo ur mus r oom s , sa t and cay

. r enne pepper Co ok onio n i n b utter un ti l w el l b owne d , ad d water

a n d r t . t o the ingred ients , an d sim mer ﬁve minu es One cu p o f toma oes m ay b e u se d i n place o f water .

P OTA TO SO UFFL E To two cup s pl ai n mashe d p otato es a dd th e w hite s o f two eggs k beate n sti ff , p u t mixture ligh tly into a w ell greased ba i ng d ish , a nd bak e in a q uick oven u nti l p uff e d and bro wn .

DE SS E R TS

U . N . Ec E t . ( ni o f eb r Ho me ono mics , x ensi on S ervi ce )

D UT CH A P P LE CAK E c k Two up s ﬂ ou r , six teasp o ons ba i n g p owd er , th ree te aspoons lard ,

ﬁve tab lespo ons b utter , two tablespoons s ugar , one e gg , one cu p m ilk , app les .

Mi x d ry i ngre dients and c ut i n shortening . Mi x e gg a nd milk

c t h e u . P an and o mb ine two mixt res lace in b uttere d p , and stand l c b tt l t sm al sli es o f ap p l e hal f way into th e a e r . S prinkl e iberally w i h

ci nnamo n and su gar and bak e sl owly . Serve with lemon sauce .

_7 0_

Mi x t h e r r t h e d y ingre di ents , wo rk in th e sho tenin g w ith ﬁn ger

ad h k t . ti p s , d th e m ilk , s ap e rou nd and ba e in a b uttered i n When

c . bak ed , split in two , an d ﬁll i n the enter with cru sh ed fr ui t Serve w ith cream .

‘ r - c - h One cup stewed p u nes , one half cu p ap ri o ts , one alf cu p Mi c . x hop ped nu ts , s u gar to geth er , sweeten to taste , an d serve i n

S h o rt cak e .

P RUN E SOUFFL E

r - cu - cu Th ee tabl esp oo ns b utter , o ne fo u rth p ﬂo ur , one fo u rth p

u c u u . s gar , o ne u p mi lk , fo r e ggs , two cu ps stew ed pr nes M r . elt b u tte , add ﬂo u r an d g rad u ally ad d milk Co ok u ntil th i ck ene d ; co ol sl i gh tly . Po u r u p on e gg yo lk s w el l b eaten an d mixe d with h su gar ; cu t and fold i n w ite s o f e ggs beaten sti ff an d dry . Drai n

c k . p run es , s tone , pa k closely in bo tto m o f b uttere d ba i ng dish P o ur

- over th is the custard mixtu re . Bak e fro m thirty ﬁve to fo rty m in u te s in slow ove n . Serve with cream .

FO OD F OR T H E GOD S

E w cu c cu One cu p n gli sh alnuts , one p d ates ( h op p ed ) , one p c t w o - crack er ru mbs , teasp oons b ak in g p ow d e r , o ne an d three fo u rths

c u r w . p s su ga , hites o f se ven eggs

Mi x c bak ing p owd er an d cra k ers , ad d nu ts , dates , and fold i n sti fﬂy b eaten e gg wh ites . B ake in s low oven for ab out fo rty m inu te s .

RAI S IN P UFF S

T w o - c r r eggs , o ne half u p b u tte , fou teasp oons baking p ow der ,

- c r r o ne h al f teaspoo n cinnam on , two u ps ﬂ o u , two tabl esp oons su ga ,

c k c c r . o ne u p m il , one u p ho ppe d aisin s

r u r u c . C ea m s ga an d b tter , ad d spi es The n mix dry i ngred ients and ad d milk and ﬂ o u r alte rnately to the butter an d su gar . B eat

vi goro usly . Ad d eg g yolk s and raisi ns which h ave b ee n d red ged i n

- u . r fiv e . flo r . Ad d sti ffly beaten e gg whites l ast Steam fo ty m inutes Serve wi th t h e fo llowin g sau ce :

— n - Sau ce : O n e h al f cu p s u gar , O e t ablesp oon b u tter , o ne h al f te a M ﬂo u r r . i x r sp o on nu tme g , o ne tablespoo n , o ne cu p h ot w ate su ga

a n d c . ﬂo ur , ad d h ot water , bu tter an d ﬂavo ring , and let o me to a boi l

C H E R RY TAP IO CA c r s t One cu p tap ioca , one u p su ga , o ne tea p oon vani ll a , wo c up s cann ed cherri es .

t . Soak th e apio ca o ver night I n the m ornin g ad d more water , bo il ﬁve minu tes an d th en cook in d ou bl e boi ler u nti l cl ear . Ad d

. r s ugar , and when coo l ad d cherri es an d vanilla Se v e cold with w hip ped cream .

CHO C OLAT E CAK E c Two s qu ares ho colate d issolve d in ﬁve tablespoons boi lin g w ate r ,

- - o ne hal f cu p b utte r , one and one h al f cu ps s u gar , fo ur e g g yolks , fo u r — w - c ﬂ eg g hites , one hal f cu p mi lk , on e and three fourths u ps ou r, th ree

teaspoons baki ng p owd er , one teasp oo n vanilla .

_7 2 . . tt c C rea m su gar an d b u er , add e gg yolk s , then melted cho olate , b eatin g vi goro usly . Mi x ﬂo ur an d bak ing pow de r and a dd to th e

above alternately with th e m ilk ; next ad d vanilla , and lastly fol d in

t t . t t he sti fﬂy bea e n eg g whi es B ake i n wo l ayers . c s : ’ c c Cho olate Fro ti n g Two cu ps su gar , two s quares B ak er s ho

cu m o la te , two tablespo o ns b utter , o ne p ilk , o ne teaspoo n vanilla , one M t . i x r c teaspo on gela i n e s u ga , ch o o late , milk and b utter to gether n c h a nd co o k u til i t rea es a ve ry so ft ball stage . R emove from ﬁre , a d d h c vanill a and the gelatine , w i h has bee n d i ssolved in two table

s r . p oo ns wate B eat u nti l creamy and sprea d over the cake s mo othly .

GRA P E - N UT P UDD IN G

- G - - c O ne hal f c u p rape nuts , two e ggs , on e fourth u p su ga r , tw o c — - t ups cold milk , o ne h al f tea spo o n salt , one fo urth easpoo n nu tmeg . k Gr - — r c S oa ap e nuts one hal f ho ur or longer in h ot w ate to over . t c B eat he eggs and s u gar u nti l li ght , the n ad d old milk . A dd the

- u s o ftened Grape n uts , salt and n tmeg . Po ur i nto a baking d ish and

. u r b ak e i n a slow o ven u ntil ﬁrm Serve cold with or w itho t c eam .

R I C E BAVA RIAN C R E AM

- r - Three cu ps milk , one half cu p i ce , one hal f teaspo on s alt , nu t

- c u - me g , o ne half u p s gar , one tab lesp oon o r one hal f box gelatin , one

r a . h alf cu p cold water , whites two eggs o one cu p cre m h r r t h e Was th e i ce , si mmer it with th e su ga a nd salt i n the milk h until t ick and soft . Sti r fre q u ently to b reak u p the kernels . Soak the gelatin i n cold water and th en disso lve i t i n the hot ri ce mixtu re . h r r Seaso n to taste wi t nu tme g o r fol d in prese ves , o ran ge o pi neappl e

c . . marmala de , an d a little lemon j u i e Co o l u ntil nearly set B eat well with a Dover e gg beater and fo ld i n s ti fﬂy beaten wh ites o f egg or one cu p thi ck whi pped cre am . Turn into mol d s . Serve co ld with plain o r whi pped cream .

F R OZ E N DE SS E R T S

(Perd u e Uni . A gri c . E xtensio n . )

GRAP E J UI C E I CE C R E AM

- - One a n d o ne half cu p s thin cream , three fo urths cu p grape j uice ,

- c . thre e fourths u p s u ga r , j ui ce o f o ne lemon

S cald crea m , ad d su gar . Co ol . A d d grape and l emon j ui ce .

F reeze a cco rding to d irections . Thi s makes on e quart w hen frozen .

MI LK SH E R B E T T c c - cu wo u p s mi lk , six ta blesp oo ns lemo n j ui e , thre e fou rths p s u gar .

Mi x c r j ui e and s u gar , add milk (cu d lin g does not affect either the

th e u t taste or texture o f m ixture , as the c rds en i rely disapp ear up on

T k . freezing ) . Freeze . his ma es abou t o ne qu art wh en fro zen

CH E R RY SH E RB E T

- c h t r , One and on e h alf u ps c erry j uice , two cups wa e , one egg whi te

- u c . j ice o f o ne l emo n , o ne and o ne half u ps s u gar

3 Mak e syr u p of water an d s u gar and boi l for ten m inutes . A d d t o fruit j ui ce . Partially freez e . A d d the w ell be ate n egg whi te a n d co ntinu e freezin g til l h a rd . Thi s makes ab o u t thre e p ints wh en fro zen . MAP LE MO U S S E t o n e One p int d o ubl e cre am , one tables poo n gra nul a e d gelatin , cup mapl e syru p .

So ak gelatin i n col d water an d d isso lve i n h ot syr u p . All ow to M “ c r . a n d begin to th i k en and fo ld i n b eaten c e am o u ld , pack i n salt i ce and let s tan d t hree ho urs .

C OF F E E P A RFAI T

F s o u r e gg , one cu p co ffee , one cu p su gar , one p int d o uble cream .

B oi l su gar and co ffee . P o u r over beaten e ggs . R etur n to b oile r

c . r . an d co ok till mixtur e oats the sp oon B eat till col d , ad d b eaten c ea m

Pack i n ice and salt fo r fo ur ho urs .

PA STR Y

(U . o f N . E cono mi cs D ep t . )

PLAIN PA STRY

c u - - t t One up ﬂ o r , o ne fo urth cu p fat , o ne fo u rth easp oon sal t , wa er

(i ce col d ) .

Sift ﬂ o u r and sal t . C u t an d r ub i n shortening and a d d w ater g ra d u all y unti l so ft e no u gh to mo ld . Sp rink l e m old i n g b oard w ith

ﬂ ou r and roll o u t p astry fro m center . Hand lin g an d turning over mak es p ie d ou gh to u gh .

R I C H E R PA STRY

cu - r - k O ne p ﬂo u r , one thi d cup sho rtenin g , one half teas po on ba in g

- — c c c t . p ow der , on e fo u rth u p thi k ream , o ne fourth easpo on salt

t ﬂ . Sif o ur , bak ing p o wd er and salt C ut an d r u b i n the s horten ing . Th en ad d th ick cream u ntil do ugh i s so ft eno u gh to m ol d ; some ic e col d wate r may be need ed . Then fol lo w d irections fo r p lain p astry . F LAKE PA STRY

. t Use sam e prop ortion s as for pl ain pastry R ol l o ut , hen sp read wi th th ree tablesp oons b u tter . Fol d ed ges over and rol l a gai n . P u t o n i ce for two to thre e ho urs . The n foll ow gener al d irections fo r making p i e .

Pas try Varia ti ons C H E E S E STRAW S

- k t r . R oll ﬂa y p as ry u nti l rathe thin Sprink le one hal f. the do u gh M r . w t . with ch eese , s alt and p ap ik a oisten ed ge s i h water and fol d over R t u t t oll u nti l h in , u sin g ﬂo r i f ne cessar y o k eep fro m s icki ng , a n d repeat . Cu t with sharp k ni fe i n long strips . B ake in qu ick oven .

CIN N AMON C HIP S

R oll pastry rather thin . Sprinkl e w ith s u gar an d cinnam on m ixed t ogether . C u t in squares . S erve with apple sau ce .

_7 4 r R oll pastry thin . C ut i n s q u ares and place o ne tablesp oo n o f M r r . r B marmalade o j elly i n cente o isten ed ges with wate . ring h fo ur co rners to get er i n the center . P ric k wi th fork Other shape s c . an b e easily mad e .

B UTTE R SC OTC H PI E

c - t One u p medi u m bro wn s u ga r , one hal f cu p swee milk , one tabl e

, r r c spo on b utter th ee tablesp oons ﬂo u , yolk s o f two e ggs pin h salt , . Mi x s u gar and ﬂ o u r and p inch sa lt . Ad d mi lk and b u tter and h co ok u nti l t i cke ned . B eat e gg yolk s u ntil thick and creamy A d d to . c u stard and co ok o ne m inute . P ut in bake d p ie cru st and cover with

. h m e ringue B rown s lightly . T i s make s a thi n l ayer o f ﬁllin g ; if a th icker layer is desired , d o u ble the re cip e . M : eri ngue O ne e gg whi te , o ne tab lespoo n su gar . Use the stand

. t r a rd egg beater B ea u ntil sti ff an d d y . Ad d s u gar . Continue beat

u i n g . Use le mo n j ice for ﬂavo rin g . B ak e ﬁve minute s i n oven j us t h o t r r eno u gh to tu n p oints , then tu rn o ff o ven and l et stand fo ty minute s to one ho u r .

CA KE S

. N . E c c E (Uni o f eb r Ho me ono m i s xtensio n Service . )

G en er a l Pro por tio ns f or Cak e B akin g

F - E l ou r . S u gar . F a t . g gs . Li quid . Pow d re . Sal t .

3 - 2 c 1 - . 4 0 . 1 1 c . 5 6 t . t .

- l i 2 - - 4 1 3 1 o. o. 3 10 . t 3 t . /z Vg 5 . / - - 3 1 % c . 3 4 % c . 4 3 t . ki t .

- 1 - — 1 1 c . 10 . 5 6 c 3 2 t . 1 5 t . 3 /2 Va . /

Gene ra l D ir ec tio ns f o r Ca k e Ma ki n g

I . Ge t all materials and su pp lies ready before be ginning to mix the cak e .

I . . I Si ft ﬂ ou r , baking p owd er and sal t and sp ices to gether

I II . C rea m b u tter and s u gar .

IV . A d d eg g yolks , sl ightly b eaten .

V . Then alte rnate , ad din g m oisture and ﬂo u r mixtures ; b eat th orou ghly .

VI . Fo ld i n stifﬂy beaten egg whi tes .

- . B : N t t VI I ak in g eve r ﬁll cak e pan more than wo hird s full , and th e d o u gh sho u ld be p ush ed awa y fro m the center . A med i um h ot o ven at ﬁrst u suall y gives th e best results . Loa f cake tak es abou t

- r ﬁve t . forty m inu tes . Laye cak e , twe nty minu es A cake is thor o u ghly bak e d when no d o u gh clings to the t ootp i ck when it is placed

c t . in the cake , o r when the ake d raws away from he s ides o f the pan I f n o impressio n is left o n the cake wh en i t i s to uche d w ith th e ﬁnge r it i s thorou ghly baked . _ 7 5 . — Va ri a ti on s F o r R e ci pe N o . I I

t : c c - t r Co coa nu C ak e A d d o ne up co o anu t , u se one thir d cu p b u te ,

- o n e teasp oo n le mon , o ne h alf teaspo on vanil la .

N u t : c c u o ne - c Cake A d d o ne up ho pp ed n ts , use third u p bu tte r ,

- - on e h alf teaspo on le m on and o ne hal f teasp oon vanilla .

c : n c u . Sp i e Cak e Three to si x teaspoo s mixed sp i es , si fte d wi th ﬂ o r

F rui t C ak e : O ne to one and o ne - hal f cups frui t— rais ins a nd citro n .

c : h r s u . t Ch o ol ate Cak e T ee q ares ch o colate m el ed , and ad d ed to — b u r r t r . tte an d su ga , one thi rd cu p b ut e

SN OW WHI TE CAK E

- - h One half cu p b utter , one and one alf cu p s su gar , one cup warm t - water , fou r teasp oo ns b ak ing p ow der , whi es o f ﬁve e ggs ; o ne hal f tea

- - spoon vanilla , o ne h alf teasp oo n l emo n , two and o ne hal f cu ps fl o ur . c k B eat b utte r to re am , ad d grad ual ly the sugar , sift ba ing p o wd er w t fl u ith fl ou r , ad d h al f the warm wa er , th en hal f th e o u r to the s gar u r m ixt e , beat two minut es , ad d the rem ainin g water and flo u r and b eat five minutes . F o ld in well b ea ten w hites o f e ggs . B ak e in oblon g

- a n r t r r h r . p or laye s in mod era e oven th e e fo u t s o f a n ho u Whe n cool ,

cover with mars hmallow i cin g , garnish wi th can die d cherri es .

S UN SHIN E CAK E

W u hites o f eleven e ggs , yolk s o f fo u r e ggs , o ne c p ﬂ o ur , one tea , c r — - h o sp oo n r e am o f tart a , o ne ei ghth te aspoo n salt , o ne al f teasp o n

r - - vani lla ext a ct , o ne h al f teasp oon lemon , o ne and one third cu ps s u gar . h c B eat w ites o f eggs , ad din g salt , u ntil li ght an d foamy , ad d rea m o f tartar . B eat u ntil very sti ff and glossy . A d d yolks o f e ggs whi ch

c c r - have been b eaten u ntil thi k an d lemon o lo e d , w i th o ne third c up

s . u cu w t u gar Carefull y fold in s gar (o ne p ) , hi ch has be en sifte d hree

. h u . F . u t time s T en ﬂ o r , sifted ﬁve ti mes l avor B ak e forty mi n es i n a m od erate oven .

WHI T E GIN G E R CAK E t ﬂ O ne cup bu tter , wo cup s su gar , fou r cu ps o u r , one teaspo on c c l emo n extra t , o ne up so ur m ilk , o ne teaspoo n sod a , two e ggs , on e

t - t n e t h al f easp oo n n utme g , one half easp oo n ci nnamo n , o ea sp oo n ginger . M t t . i x t . Crea m b u ter , ad d s u gar , he n ad d ﬂ ou r u n i l gran ular

Si ft two cu p fuls (k eep o ut ) . To the rem ain der a d d sp ices , two e ggs

r . (b eate n u ntil c eamy ) , mil k and so d a an d ﬂavoring Sprea d on e cu p

u t h e t . r d r e o f th e mixt re o n botto m o f h e pan P o u in batter , sp rea m ainin g c up o f mixture ove r top . B ak e thirty to forty minu tes i n mo derate oven .

C H R I STMA S FRUI T CAKE

-t - t One hird cup b utter , o ne and one fo u r h cu ps su gar , fo ur eggs , o n e — s c t an d o ne h alf cu p appl e sau e , o ne easp oon so d a , one teasp oo n

_7 6 - o , c t cinnam n one teaspoo n loves , one fou rth teaspoon nu me g , one and - c c one hal f cu ps raisins ( hop ped ) , o ne up chopp ed n uts , one cup cur - - c rants , o ne hal f cu p chopp ed citron , one hal f u p ch op ped pi nea pple

(c , t c u r an di ed ) wo squares cho o late , fo r c ps flou three teaspoons u , t - bak in g powd er , o ne e asp oo n l emo n , one hal f teasp oo n vanilla . u c c C ream b tter and s u gar , ad d eg g yolk s , ream well , ad d cho olate t c r (melte d i n little ho water ) , then appl e s au e . Sift togeth e all dry r r r t r in g ed ients , ad d to fi st mixtu e , b ea we ll . Ad d f uits and nuts , ch W t op pe d well and mixed i th a small q u anti y of flo ur , fo ld in sti ffly

t t . k r b ea en wh i es B ak e i n ca e p an li ned with b uttered p ap e . Have a

e - a t mo d erat oven , b ak e fro m o ne an d one h l f to wo ho urs . Make a

r c s c bu tter ca amel i in g o r powd ered u gar i ci n g , de orate w ith ﬁnely c hop pe d cand ie d cherri es .

W M : - hite o u ntai n I cing O ne cu p sugar , one third cu p water , one

. k egg wh ite , one teasp oo n vanilla Coo su gar an d water u nti l it makes r c r a soft ball w hen d o pp ed in ol d wate , ad d slowly to beaten e gg

w . B t . hites ea u nti l smooth and sti ff Ad d ﬂavorin g and spr ead on cak e .

M l : T - - c arsh ma lo w I cin g hree fou rths cu p su gar , one fourth u p

c - boi ling wate r , p in h s alt , white of o ne eg g , o ne hal f teaspoon vanil la .

Coo k su gar and water to so ft bal l stage . Po u r slowly o n to w el l beaten

t k t . whi tes , beat until h ic eno u gh o sp rea d

r : u B utter Ca a mel Ic ing Two c p s bro wn s u gar , one tab lespoo n

t - c On e - Mi bu ter , one fo u rth cu p ream , hal f teaspoo n vanilla . x ingre d i e n t s , boi l until it make s a so ft ball wh en d ropp ed in cold water , ad d

t t k . vanilla , bea un il i t thi c ens t F : — r Cho co la e ro sti ng O ne cup su gar , one fo u th cup hot water ,

- o ne hal f teaspoo n vanilla , yo lk o f o ne e gg , two squares chocolate . Cook ‘ t s u gar , cho col ate and wate r o so ft ball stage , a d d gr ad ually to yolk ,

be atin g al l the ti m e , a d d vanilla , beat u ntil cream y .

SI MPLE CA K E S A N D D O UG HN UT S — (Fro m Io wa State C ollege D o mesti c Science Department . )

SO U R M'ILK GIN GE R B R E A D (wi tho u t eggs )

- u h Thre e tab lesp oons fat , one hal f c p molasses , o ne and t ree

r fo u rths cu ps ﬂ ou r , one te aspo o n ginge , o ne te aspoon cinnamon , one

- - t t . teaspoo n s al , one h al f easpoo n sod a , o ne hal f cu p so u r milk M t . elt fa , ad d molasse s and heat Add si fted d ry ingredients a d d so u r m ilk an d beat . P o u r i nto a bu ttered p an and bake thi rty min t t u es in a m odera e oven .

SOU R C R E AM GIN GE R B R E A D (o ne egg )

T - - - hree fo u rths cu p so u r cream , one h alf cup molasses , o ne half ﬂ t r - t cu p su gar , one eg g , two cu ps o ur , h ee fo u r hs teaspoo n soda , one

- t t . tabl esp oo n gin ger , wo e aspo o ns cinnamo n , o ne hal f teasp oo n salt

Mi t t ﬂ . x an d si f h e o ur , so da , ginge r , ci nnamo n and salt thorou ghly t B eat h e eg g , ad d s ugar , molasses an d sou r cream ; ad d li quid mix ture to d ry i n gred ients . B eat tho ro u ghl y an d p o ur into a buttered

. t p an B ak e in a mod erate oven abou t thirty minu es .

SOUR MILK GIN GE RB R E AD (two eggs )

— cu - u One h alf p fa t , o ne hal f cu p s gar , tw o e ggs , o ne cu p so u r mi lk , c one up mol asses , three cu p s ﬂ o ur , o ne teaspo o n sod a , o ne teasp oon

r - t gin ge , o ne teaspoo n cinnamon , one fo ur h teasp oo n cl oves , o ne t ea spo on salt .

Mi x t h e t f a with the s u gar ; ad d the beaten e ggs , so ur milk and M . i x t molasses an d sif th e d ry in gre dients an d a d d to ab ove mixtu re .

B ak e i n a m od erate oven .

S O U R MILK D O UGHN UT S

u — O ne c p s ugar , one cu p sour milk , two e ggs , o ne hal f teaspoo n c — s a lt , one teasp o on sod a , three u p s ﬂ o ur (ab o ut ) , o ne fo urth teasp oon n utm e g .

t h e r B eat e ggs , ad d the su ga , so u r mi lk , salt , nu tmeg and s o da ;

r h . ou t . ad d ﬂo u to make a so ft d o u g R oll , and fry i n d eep fat

SO UR C R E AM D OUGHN UT S

k r - c r On e cu p thi c so u cream , one hal f cu p sw eet m i lk , o ne up su ga , - t — three eg gs , one teaspo o n s od a , o n e half easp oo n nutmeg , one hal f

t l . easp o on sa t , ﬂ o ur

Mi x u . A d d h e the mil k with the s o r crea m t su gar , beaten e ggs , so da , nu tme g an d s alt ; ad d ﬂ o ur to mak e soft do u gh . Roll , cu t an d fry in deep fat .

S OU R C R E AM T EA CA KE S

c - s One cu p so u r ream , o ne h alf teasp o on sod a , o ne cup u gar , two

- c u - t e ggs , one and one half p s ﬂ ou r , one hal f easp oo n salt , two te asp oons

- t . bak ing p owder , o ne fou rth easp oo n nutm eg

Mi x th e so d a with t h e cre am ; ad d th e s u ga r and beaten e ggs .

ﬂ k t . C S ift o u r , salt , ba i n g p owd er and n u m eg to gether o mbine ingre d i e n t s with so u r cream mixtu re . B ak e i n b u tter ed mu fﬁn p ans in a h ot oven .

S OUR C R E AM CAK E S

O ne cu p so u r cream , one teasp oon vine gar , one teasp oon sod a , o n e

c u r t - c up su gar , two ps ﬂo u , wo teasp oo ns b ak i ng pow der , o ne hal f tea

- sp o on s a lt , two e ggs o r fou r wh ites , o ne h al f teasp oon vani lla , o ne fo u rth teaspoo n nut meg .

i a t . B M x the sou r cre am , vin egar and sod toge her eat thor

o h . k . ug ly an d ad d th e s u gar Si ft ﬂo ur, b a in g p o wder and sal t togeth er

Ad d dry in gredients to so ur cre am mixture . Ad d the beaten eg gs , v ani lla an d nutme g . D E VI L ’ S F O O D

- - t O ne an d o ne hal f cups su gar , three fo urth s tablesp o on fat , wo c - e ggs , one up sour cream , one ha lf cu p so ur mil k , on e teaspoo n vanill a ,

- t o t ﬂ t w o o ne h al f teaspoon salt , o ne eas p o n so da , wo cup s o u r , s quares m elted chocolate .

_7 3_

c s . t u n thi k and l emo n colore d , th en a d d easo nings B eat whi es o f eggs

f out an d t x . t til sti f an d d ry , fol d i n o ﬁ rst mi tu re Tu rn into b u tered

h ot r . mold s , set i n p an o f water , and bak e i n a sl ow oven u nti l ﬁ m

Serve with wh ite sau ce to w hich has b een ad d ed chopp e d p imentos .

SUN SH I N E H A M A N D E GGS

Ch 0 c . p o ld boile d ham ﬁ ne Co ok six e ggs har d , cho p w hites , an d

r h r c . Ma t fo ce _yo lk s t o u gh a ri er k e whi e s au ce an d m oisten h a m with a littl e sau ce and p lace on stove lon g e no ugh to becom e very

h ot . Lay o n platter pie ces o f h o t toast , p ile ham on this , p o ur o ver

u c r . sa e , sprink le yolk s over th e to p an d w hites a o un d o u tside Serve hot . DAT E C U STAR D

- c k h r . Two u ps mil , t ee e gg yolks , on e h al f teaspoo n vanil la one

- c s t r . hal f up s uga r , one ei gh th tea poo n sal t , two tablesp oons corns a ch

t h e c Scal d th e m ilk , ad d ornstarch , wh ich has b een mixed with a l ittl e cold milk . C ook in a d ou ble boi ler twenty m in utes . Ad d th e

. k . s u gar , salt and e gg yolks sli gh tly beaten Co o slightly A d d tw o third s cu p o f steam ed dates wh ich have b een c u t up ﬁ ne . Flavor a nd chill . E GGS POAC H E D I N MILK B u tter b ottom an d sid es o f sm al l p an and p ou r into this three fo u rths cup scalded mi lk . D ro p i n eggs an d coo k to a j ellylik e co n

- . s t sistency Remove eg g , thicken m ilk with one half ablesp o on b utter an d o ne - h alf tablesp oo n ﬂ ou r worked to geth er u ntil th oro ughly blended . Season with sal t an d p o u r over e ggs .

S C RAMB LE D E GG S T t t t wo e ggs , one ablesp oo n b ut er , two tabl esp oons mi lk , salt o taste . 0

B eat e ggs slightly , ad d m ilk and salt . Heat frying p an , p u t i n

r . k u b utte r , when m elted ad d mixtu e C oo ntil o f creamy consistency , stirring and s craping from bottom an d sid es o f p an .

E GGS SH I R R E D WITH TOMA TO E S

Press cooked tomato thro u gh a sieve . Abou t three tabl esp oo ns w ill be need e d for each e gg to b e served . Sal t an d p epper to taste .

Let s i mmer u nti l p u lp is w ell red u ced . P ut a l ittle o f the p uree i n

s h i rre r . r k k th e bottom o f an e gg B ea in a fres h eg g , sh a e a l ittle

salt and p ep per ove r it , then ad d a little of th e tomato pu ree an d sprink le with grated ch ee s e . Let cook u ntil e gg is ﬁrm .

H OT ' WAT E R SP ON GE CA KE

r - cu - t Th ee fo urths p su gar , two e ggs , one cu p ﬂ o u r , one fo ur h tea

- h - sp oon sal t , one an d one al f teasp oons bak i ng p owd er , one h al f tea

- r . sp oo n lemon ext a ct , o ne fo urth cu p rapi d ly bo ili n g water

r . t B eat eggs until ve y li ght , ad d sugar be at , ad d s al and lemon

t t t . ex ract , the n bo iling water , beatin g al l he i me ! ui ck ly stir i n th e

ﬂo ur mixed an d sifted with th e bak in g p owder . B ake in b u ttered p an

- twenty ﬁv e minu tes .

_3 COR N A N D IT S U SE S — E (Iowa State C olle ge xtensio n D ept . )

The va rio us kind s o f corn are p ra ctic al ly id enti cal in composi tion an d n utritive val ue .

A V E RA GE COM POSI T I ON OF CORN A N D CORN M EAL PROD U CT S

K i n d o f m a

Pe r Ce n t | Pe r Ce n t | Pe r Ce n t IPe r Ce n t IPe r Ce n t e r Ce n t l Ca lori e s

Corn w h o le ra i n , g ,

Corn w h i t e , Corn e llo w , y Corn m e a l w h o le , ( ra i n ro un d g g ),

Corn m e a l (w h o le ra i n ro u n d g g ), bolt e d 1765 Co rn m e a l ra n u la t e d , g l 9 1770

’ F a rm e rs B u lle t i n N o . 565 a e 3 . , p g n The average co mp ositio o f corn i s starch , protein ,

1 /10 water an d fat . cru de ﬁ ber and mineral m atter . r Be cause o f the hi gh p er cent o f starch and fat , co n i s a cheap 1 c . c r 2 ; c r 1 0 so ur e o f fu el foo d Wh en o nmeal is 4 ents p e po und , cents worth o f co rnmeal yiel d s 6 5 4 0 u nits o f hea t . T e n cents worth o f w heat ﬂo u r at 3 cents pe r po u nd yiel ds only 5 4 4 0 units o f h eat . Corn

W 1 6 u i s also a cheap s ou rce o f protein . h en cheese is cents p er po nd ,

1 0 cents wo rth o f cheese yield s 118 5 u nits o f h eat .

C ornm eal su pplie s 1 0 p e r cent o f the total amount o f protein , p er cent o f th e fat an d p er cen t o f th e carbohydrates co n s u med by the p eople o f th e United States .

Su gg esti o ns f o r Co mbi na ti on s C ornmeal i s somew hat la ckin g i n the p rotein that is essential fo r growth an d mai ntenance .

e Co mbine cornmeal wi th e ggs , milk , cheese o r m at to s u ppl y this lack .

C ornm eal i s lackin g i n glu ten . c u t Co mbine o rn meal with rye , wheat , graham o r gl ten ﬂo u r o s u p ply gluten . C O RN ME A L MUS H

- - t O ne hal f cu p cornmeal , one and one hal f cu p s wa er , one teaspoo n

B o il sal ted water ; ad d cornmeal grad ually a n d cook one hou r .

U S E S OF C O RN MEA L MU SH

1 . Serve hot with milk .

2 . Serve hot with butter an d su gar .

_3 3 . Serve h o t with s yr up .

4 . Co ol , cut in sl ice s and fry

5 . t A d d gro u nd cook ed mea .

- 6 . Ad d o ne h alf cu p grated ch eese .

- 7 . Ad d one hal f cu p to mato sa uc e a n d o ne cho p pe d sw eet green p ep p er . — !N OTE Grits may b e used instea d o f corn meal. ]

C O RN CAKE B AK E D I N A F RYIN G PA N

- r c - r O ne an d o ne thi d cu p s ornmeal , one thi d cu p ﬂo ur , on e cu p so u r m — s t k ur i lk , o ne half tea poo n so da , two e ggs , wo c up s swe et mil , fo

- t o r rt t . abl esp ons sugar , th ee fo u hs easp oo n salt

Mi x s m l an d i ft the d ry ingre di ents together ; a d d the sou r i k ,

b t t . B e a en eg gs , o ne cu p sweet mi lk , su gar an d sal e at tho ro u ghly a nd po ur mixture i nto a h o t b utte red frying p an . P our over the re mainin g milk a n d b ake i n a moderat e oven .

C O RN ME AL I N YE A ST B R E AD

re ci e i s t r The fo llowin g p su gge ste d by he B u rea u o f C hemist y ,

U . S . D ep artment o f A gri cu ltu re :

Wh eat and C orn bread (fo ur loaves ) : Two and two - third s cup s C r - c o rnmeal , th ee and one h al f cup s ol d water , two cak es co mp ressed m W t r yeast , two cu p s l uk ewar a er , th ee t ables p oon s s ugar , one an d one

t t - f u t e t h alf ablesp oons sal , two and one o urth c ps white ﬂ ou r , hre abl e sp oon s shortenin g . r o th e c a n d Stir th e co n meal int old water , brin g to b oiling p oint ,

’ cook i n dou ble boiler ten min utes . C ool . Dissolve th e co mpresse d ye ast cak es i n th e lukewar m water and ad d to cornm eal m ush . Si ft t t c n t he s u gar , salt and o ne cup flou r toge her , and s ir i nto o r meal an d yeast mixt u re . B e a t thoro ughly an d set to rise at temperat u re b e twe en 8 0 an d 8 8 de gre es F ahrenheit . I t sh o u ld b e l i gh t wi thin tw o

. t t ho urs B e at i t horou ghly , ad d mel ed shortening i f d esired , and ad d th e remainder o f the ﬂ ou r ; k nead thor o u ghly u ntil smo oth and elasti c . W l t . k t l Set o rise as befo re hen d ou b e i n b u l , mol d i n o fo ur o ave s ,

i n t C a n d t . p lace sl igh ly warmed an d greas e d pans , over set o rise k 4 0 0 t o 4 2 5 When do u bl e i n b ul , bak e i n a steady ove n ( d egrees

- Fahrenh eit ) for fo rty ﬁv e to ﬁfty min ute s . C O RN ME A L A N D R I C E GR I D D LE CAK E S

- r - f ﬂ - t O ne half cu p co nmeal , o n e h al cup o ur , one half easp o on so d a , cu k ld t one t easpoo n salt , one p so ur mil , o ne cu p co boi led ri ce , w o e ggs . Mi x th e d ry in gred i ents together ; a dd so ur mil k and rice to be aten e s n e gg yolks ; s tir into th e d ry ingredi nt ; fol d i t h e b eaten e gg whi te .

Fry o n hot grid dle . CORN MEAL A N D APPLE PUD DI N G

- on e t m k one on e One half cu p cornm eal , qu ar il , teasp oo n s alt , - t c teaspoo n ginger , one half cup molasses , wo cup s app les ( ored a n d cu t i n eighth s ) . Scald th e milk and add the cornmeal ; cook for thirty minutes and

t . t ad d th e sal , ginger an d mo lasse s Po u r in a b u tered baking d i sh , b ake for one ho ur , stirrin g o ccasionally ; ad d th e apples a nd bak e

w t t . S r one ho ur longer i h ou t s irring erve with c eam or p ud d in g sauce .

C O RN ME A L A N D P UMP KIN P ON E

O ne quart wel l cook e d p u mpk in , o ne cu p cornmeal , two cu p s r sweet mil k , on e tablesp oon salt, o ne cu p s u ga , one teasp oon sod a .

t h e u Stir the cornmeal into ho t p mpki n ; then a d d milk , salt an d t su gar . A d d eno ugh more co rn meal o make th e mixture stiff enou gh th a t it will ho ld its shape w h en d ro pp ed fro m the spoon . Then stir i n s od a (d issolve d i n b oilin g w ater ) . B ake an ho ur and a half o r

‘

r T t k t t . lo n ge . he longer i ba es , he sweeter i seems

COMPOS I TI ON ﬂ E D I B LE PO RTI ON

O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O

Carbohydrates

Calories

Use s o f Gr een C orn

s ou f ﬂe s t tt So u ps , cho wd ers , , imbale s , pa ies , scallo p ed d ishes and c ustar ds .

G RE EN C ORN C U STA RD

c - t n O ne u p corn (cu t fro m the cob ) , three eggs , o ne h al f easpoo t - a sal , one ei ghth teasp o on p aprik , a few d rops o nio n j ui ce , one and

- one hal f c up s m ilk .

Beat th e eggs sli ghtly and ad d the othe r i n gred ients . Bak e in

n t . bu ttere d m o uld s , s urrou d e d b y wa er

SUC C OTA SH t Two cu ps co rn (cu fro m th e cob ) , two cu ps boile d sh elled beans ,

- t t t . three fo urths easpo on salt , pe pp er , wo tablespoons bacon fa

th e t t t k Ad d corn , s al and p ep per o he boi led shelled be ans ; coo

- ten m inutes ; ad d th e ba con fat and serve .

Uses f or D ri ed Corn

So ak corn i n co l d water u nti l so ft an d pl ump . Simmer u nti l kernel s are ten der .

R E C I PE

l t - t One cu p d ri ed corn , th ree cu ps co d wa e r , one an d one hal f ea

- s t . sp oons al , one eigh th teaspo on pep per

C ook com as d ire cted above . A d d s alt and p epper .

_3 3 “ Va ri a tion s 0 1 R ecip e — 1 . c t A d d one cu p milk , o ne half up bread cru mbs , one ablesp oo n onio n or p arsl ey .

Ad d on e b eaten e g g , o ne tab lesp oo n p arsley .

r c . t Ad d one cu p g o und , o ok ed meat : ) A d d o ne cu p cook e d beans .

1 - 0 A d d o ne hal f cup chop ped celery leaves .

- 6 . cu ﬂ Ad d one p co oke d p otato cubes , one hal f cu p ake d cod ﬁ h s , o ne cu p mi lk . PLAI N C OOK E D HOMIN Y T c t wo u p s home mad e h o miny , two tablespo ons baco n fa , o ne

- t . teaspoon salt , one fo ur h te asp oo n p epp er

Heat th oro u ghly an d serve .

Va r ia ti ons o f R e cip e

- 1 . A d d one half c u p milk .

2 . A d d one chop pe d o nion .

3 . Ad d on e c up chop pe d meat .

4 . t c c r k A d d wo u p s o nmeal mu sh , tw o e ggs , o ne cu p mil , o ne teaspo o n sal t . B ake u ntil ﬁrm .

H OMI N Y B ALL S

One q uart bo il ed h omi ny , one eg g , two tablesp o ons cold water , bread crum bs .

Shape b oile d h o miny i n balls ; roll i n brea d crumbs , d i p in th e

t . F r b eaten e gg d i lute d w i h col d water , and roll agai n i n cru mbs y i n d eep fat . Serve as a ve getable with mea t .

N E— I f - c ! O T one hal f u p o f che es e is ad d e d , i t m ay b e served i n pla ce of meat . The p lain h o mi ny ball s m ay be serve d with syru p as a breakfast di sh o r for d essert ]

Corn starch

CO C OAN UT B LAN C MAN GE

- t — t - O ne fo u r h cu p co rnstarch , o ne fo ur h cu p su gar , one fou rth cu p c - ol d w ater , two cu p s m ilk , two eggs , thre e fo urths cu p shred de d co coa

- n u t o r o th er gro u nd n u ts , o ne h al f te asp oo n vanilla .

Mi x t t the co rnstarch , sugar and water to ge he r ; a dd o the scald ed

c k ck . t m ilk ; o o u nti l thi , s mooth and glossy Fol d i n he b eaten egg wh i tes and co coanu t an d ﬂ avor w ith vanilla . C hi ll in moul ds wet i n cold water . Serve with cream or cu star d m ad e with yolk s o f e ggs .

AP P LE S OUFFL E r Fou r tart app les , fo u tabl espoons cornstarch , o ne tablesp oo n - t - t t ﬂo u r , one fo u rth cu p col d wa er , one four h easpoo n salt , one cu p t - boilin g water , on e tabl esp oo n b ut er , one teasp oo n l emon , o ne ei ghth

t t . teasp oo n n u meg , hree eggs , s u gar

P c k t . Bl are , core an d oo apples ; ru b hro u gh a coarse s ieve en d ﬂ c tt t th e o ur and cornstar h in col d water ; a dd th e b u er , sal a nd co rn

4 r c k s tarch mixtu e to the boi lin g water ; o o until thick , smooth and u glossy ; ad d th e ap ple p lp , nutmeg , lemon j u i ce and su gar to sweeten . r t h e Remove f o m ﬁ re and ad d beaten egg yolks . Fo ld in th e b eaten

. r whites B ak e i n a mod erate oven until ﬁ m and brown .

Mi s c e ll an e o us Corn R e cip es

N . E ( ebr xtensio n Service . )

IN D IAN P UDD IN G

F - h c - c ive cu ps milk , o ne t ird u p co rn mea l , one third u p m olas s es r , o ne teaspoo n s alt , one teasp oon gi nge .

u C ook milk and meal i n a d o ble boiler tw enty minutes . Ad d

s s r u r molas e , salt and gi nge ; pou r into a b tte ed p u dd ing di s h and bak e

. c two ho u rs in a slow oven Serve w ith ream .

C O RN CHOWD E R

c - r One can orn , two cu p s p otatoes (cut i n one fo u th i nch cub es ) , h c c c t ree sli es bacon , o ne sli ed o nion , two u ps scald ed mi lk , salt a n d peppe r .

. c k C ut bacon into smal l pi eces and cook u nti l hot Add onion , oo

t . u ﬁve min u es , stirrin g fre qu en tly P arboil p otatoes ﬁve min tes in bo i ling s alte d wate r . D rain and ad d potatoes to fat . Ad d two c u p s

. . h r b oi ling water Co ok u nti l potatoes are s oft Ad d corn , h eat t o o u gh ly and th en a d d milk (wh ich has b een h eate d i n a d o u ble boile r

t r u c ma d . S erve a once with c o tons , or brok en crisp rackers y be ad de

C O RN A LA SOUTH E RN c t ﬂ One can orn , one e gg and wo tab lespoons o ur , o ne teaspoon

- - h al t , one ei ghth teaspoo n pe p p er , o ne and one al f tabl espoons butter , o ne pi nt mi lk . c r To the o n ad d e gg , b eaten with ﬂo u r , salt , pep pe r , melte d bu t

' c T r n u ter an d s ald ed mil k . urn i nto b utte ed baking d ish and bak e ti l ﬁ rm .

C ORN F RI TTE R S

t - c ﬂ One egg (be a en se parately ) , o ne hal f cup milk , o ne up our , - r o ne half teaspoo n salt , two teasp oons su gar , one cu p co rn (f eshly

c m . c ut fro m o b or wel l draine d ) , one tablespo on elte d butte r Mi r x and sif t dry i ng e d ients , a d d y olk s (beate n until thick and t l e mon colore d ) , wit h m ilk , then mel ted but er , corn , and ﬁnally fold i n the well beaten wh ite .

C O RN STAR C H PU DDIN G

t k - t One qu ar mil , o ne fo urth easpoo n salt , six tablesp o ons corn

- s t t k o r . arch , wo eg g yol s o n e who le e gg , o ne half cu p su gar

Tw o sq uares o f cho colate may b e a dd ed . Corn ﬂ ou r m ay be sub s t t o r t ﬂ . i ute d f co rnstarch , u sing e i ght ablespo ons ou r N T — C “ k ! O E ornm eal bread s , see Q uic PLAI N PA TT E R N S I N COOK E R Y e F E t t . ( ro m Io wa Stat e C olle ge , H o me conomi cs D p ar me n )

M t w h o t e any h o usewives , espe cially ho se have h ad li tle exp erienc i n t t t t cook ing , are depend en up on th e cook book o s uch a d e gree ha they ar e unable to prepare a d ish w i tho ut i t. I t is u n fortunate tha t c t thi s is tru e , for o ften m u h ti me an d e ffort are sp en searching for certai n recipes wh ich are not at al l d ifﬁcu lt i f th e fund amental pri n l ci p es are u nd erstoo d . There are certai n un derlyin g principl es whic h go ver n al l re cipe s . Th es e p rinci ples m ay be work ed o ut i n a system o f p lain p atterns whi ch may f or m the basis o f m u ch o f th e co oki ng .

Pl ai n Pa tte rn s

C ou f ﬂe s S t I , ustard s ; I I , Sau ces ; I II , Ti mbales ; I V, S ; V , o f

D ou ghs .

I . Cu sta rd s

C U STA RD PATTE RN

c t z Two cu ps s ald e d mi lk , two or thre e e ggs (a ccording o si e ) ,

- one ei ghth teasp oo n salt .

B t t t k . ea e ggs s ligh tly, a d d sal a nd ho mil

SO F T C U S TA RD

C ta t - - t a u s rd p a t ern , o n e fo urth cu p su gar , on e hal f easp oon va ni ll t t t co i n Ad d su gar o cu s ard p a tern an d ok a d ou bl e boiler , stirrin g cons tantl y until mixtu re coats th e spo on . A d d vanilla . C ool qu ickly .

B A KE -D C U S TA RD

- t t t t C u stard p attern , o n e four h c u p su gar , a l it le gra ed n u meg .

A d d s u gar to custard p attern and sprinkle nu tmeg o ver the top .

B ake i n a d is h set i n a p an o f ho t wate r u ntil ﬁrm . Co o l q u i ckly;

C H E E SE C U STAR D

C tt - t - t ustard p a e rn , o ne h al f cu p gra ed ch eese , one hal f easpo on

A dd ch eese an d salt to c us tar d pa ttern . B ake as for bak e d custard .

ME AT CU STAR D

on e c m t - t s n C u stard p atter n, cu p ook ed g ro u nd ea , o ne h alf e a p oo

salt , o ne tablesp oon cho pp ed p arsley .

' t a n d a rs l e t t k A d d meat , sal p y to cu s ar d pat e rn a nd ba e as fo r baked custard .

m e n C U STA RD (wit h mea t )

C t t n c ke o n e - c u k us ar d p at er , one cu p o o d rice , h al f p c oo e d gro un d

- me a t t w o oo r t on e o s t . , t ab les p n s g a e d chee se , hal f t eas p on al

c t t o cu t e . B a k a s f or A d d ri e , meat , ch eese an d sal s ard patt rn e b ake d custard .

P UD DIN G SAU C E — r Sau ce p attern , salt and p epp er , o ne tablesp oon ﬂ o ur , on e fou th

cu p s u gar , o ne tablesp oon vinegar or lemo n j u ice .

C omb ine as in sau ce p atte rn , u sing ﬂo u r an d s ugar . C ook unti l thi ck ened and smooth . Ad d vinegar .

C R E AM O F TOMATO SOUP

r I : c r . P a t Sau e patte n , one tab lespo on fat , one tablesp o on ﬂo u r

A dd fat and ﬂo u r to sauce p attern made with milk . r I Pa t I : O ne cu p straine d tomatoe s , o ne teasp o on su gar , one

— - sli ced oni on, two cloves , o ne fou rth bay l ea f , one ei ghth teaspo on sod a . 1 Heat P art 1 (excep t so da ) . A d d so da an d st rai n into sauce .

B eat thoro u ghly an d strain at on ce .

V E GE TA B L E SO U P

- Sau ce pattern , one hal f cu p ve getab le p ul p , o ne cup l i qu id , sal t and p ep p er . M c . . ak e sa u e pattern wi th m ilk , ad d ve getable p ul p and salt H eat — !N OT E Potatoes , p eas , o ni ons , cel ery and oth e r vegetables m ay

. r v r c n b e u sed Leftove egetab l es a e onve i ently u se d in this way , eve n tho u gh only a s mall amo un t may be a t hand . ]

I I I . Ti m b ales

T IMBAL E PA TT E RN

T - wo e ggs , two table spo ons fat , o ne te aspoo n sal t , o n e eighth tea — sp oon pepp er , one h al f cu p li q u i d .

s . t B eat e ggs , add sea onin gs , m elted fat and li qui d C o mbine w i h t u c t t o her in gredi ents , t rn i nto b uttered u ps , s e i n pan of h ot wa e r and bak e u ntil ﬁ rm .

SPI N A C H T IMBAL E S

- Timbale p attern , one and one half c up s spinach p ulp .

Use timbale p attern with sp inac h p u lp .

PE A TIMBA LE S

T t r c . imbale p a te n , o ne pin t ook ed p eas

h t . Heat , drai n and mas p eas an d co mb ine w ith imbal e p attern

CA RR OT TIMB ALE S

t — t - Ti mbal e pa tern , o ne an d o ne hal f cu ps grate d carro , o ne th ird cup bread cr umbs .

Steam carrots u ntil tender . Co mbi ne w ith ti mbale pattern . — !N OTE Any vegetabl e p ulp m ay be u sed . This i s a conveni en t u t M t way o f u sin g a small a mo n t o f l eftove r ve ge abl es . ea and ﬁ sh ma y b e c ombined with ve getabl es i n timbale s . ]

I V . S o u f ﬂes

SOUF FLE PATT E RN T — - hree eggs , on e hal t cu p medi u m white s au ce , one thi rd cu p

—8 8 o n e t - t cooke d cerea l (or bread cru mbs ) , teaspo on sal , one ei gh h tea spoo n p ep per . o f ck B eat yo lks eggs u ntil thi and lemo n colored . A d d w hite s c r au ce , ere al , s alt , p eppe and other i ngred ients . Be at e gg white s s h s ti ff and co mbine wit ﬁ r t mixture . B ak e i n a moderate o ven until

ﬁrm .

O N I ON SO UF FL E t So u fﬂe p attern , o ne and a fo urth c ups onion p ulp , two ablespoon fuls chop p ed parsley . F c ol lo w d ire tio ns for so ufﬂe p attern .

ME A T A N D VE GE TAB LE SOUF F L E

c - c So u fﬂ e pattern , o ne cu p cook ed hopp ed meat , one half cu p ook

r . e d vegetables , p a sley

F o llo w dire ctions fo r so u fﬂ e p attern .

V . So ft D o u gh s

BAKIN G POWD E R B I S CU IT PA TTE RN

c u Two ups ﬂ our , fo r te aspo on ful s bak ing p o wder , o ne teaspoonful s - u t alt , three tab le spoo nfu ls fat , three fo urths c p m ilk or wa er .

Mi x and si ft dry in gre dients . Work in sh ortenin g and add li quid t o mak e a so ft d o u gh .

ME AT R O LL S

c u r k B ak in g powder bis i t p att e n , o ne cu p co o e d , chop p ed m eat moistened with meat sto ck . Rol l biscu it do u gh on bo a rd one - hal f inch thick and cut as for

’ - b is cu its . B utte r one half o f each sid e and sp read wi th me at m ixture .

Fol d over and p ress ed ges to gether . B ake in ho t o ven .

C H E E S E B I S CUI T — B k . a ing p owde r biscu it p attern , o ne h al f cu p grate d cheese

Ad d che es e to biscu i t pattern with sh ortening . Roll do u gh o n

- boar d (one hal f in ch thi ck ) and cu t with bis cuit cu tter . B ake in h ot oven . SURP RI SE B I S CUIT

B ak in g pow der biscui t p attern , dates , ﬁ gs , prunes or raisins .

Ro ll o n board an d shap e as biscu i t . Fold each biscui t o ver one tablespo onful chopp ed frui t an d p ress ﬂat betw een palms . B a ke i n hot oven . F RUI T PUDDIN G t t B aking po wder bi scu it pa te rn , on e p in can cherri es (or other fru its )

D rain ch erries from j u ice . Ad d to biscuit pattern be fore add ing li qui d . Us e e no u gh wate r to make a soft d o u gh . Place i n b uttere d steamer and s team fro m o ne to two an d a h al f ho urs (according to r W c the size o f the d ish u sed ) . Se ve i th a sau e made fro m the che rry j ui ce . F R UI T PUF F S B akin g p owd er biscuit p attern , fo ur tablesp oonf uls ﬁ nel y cu t d ates c b u or ﬁ gs , fou r tab le sp oo nfu ls ho pp ed n uts , fo u r ta l es po onfu ls s gar ,

- s u c t w o . one hal f table p o onf l innamo n , table spoo nfu l s b utter

' - P at do ugh o u t into a s h e e t (one hal f inch thick ) o n boar d . Sp read i t t t r t r u t s c n a n d w h b u ter (mel ed ) an d sp ink l e wi h s u ga , n , i namon

c t . fru it . Rol l as fo r innamo n roll an d cu i nto eight p ieces Flatten o n gre ased t i n an d bake i n a h ot oven . (Th ese p u ﬂ s may be s erve d as a

Lu d d i n g wi th a lem on sau ce ) .

P E AN UT B UTTE R B I S CUIT

t o B ak i ng p o wd er biscui pattern , f ur tabl es poo nfuls p eanut b u tter , p ean uts .

Mi x p e an ut b utter wi th two tablesp oonf uls o f the mil k i n comb i n v

c i x e t in g with the b is uit pattern , th en m with th e othe r i ngred i n s a s i n p attern reci p e . P lace a hal f p eanu t o n e ach biscu it an d b ak e .

' PR E S E R VE S , JE LLI E S , E T C.

(Universi ty o f N ebraska , Agricu ltural E xtension Servi ce ) .

O RAN GE MARMALAD E

Cho ose so u r oranges . Wash th oro u ghly b oth th e oranges and l emo ns . S lice very thin into separate d ishes . To fo ur p arts oran ge by w ei ght ad d o ne p art l emon . A d d o ne and a h alf times as mu ch wa ter as the com bi ne d wei ght o f o ran ge an d lem o n . B oil gently fo r — t ﬁv e s t . hi rt y to forty mi nute , co u nting from tim e i bo il s Allow th e

- mixtur e t o s tan d fo r twenty fo ur ho urs o r u ntil th oro ughly c ool ed .

Weigh t th e frui t and w ater mixture . T o one part o f the m ixtu re ad d

e ? o ne and a fo urth p arts s u gar . B oil gently for th irty to f ort y ﬁve min

t t t . u es , co u n in g fro m the time i t be gins o b o i l

R HUB AR B CON S E RV E T F h o ur p ou nds r ub arb , ﬁ ve p ou nds su gar , one p o und s e ede d rai s w i ns , t o o ran ges , on e lemon .

n - Wash and p eel the stalks o f rh ubarb and cu t i nto o e inch p i eces . P i s a a n d t u t in k ettl e , sprink le w th ug r , a d d raisi ns , gra e d ri nd an d

o a n a n d n Mi x s — j u ice o f r ge s lemo s . , cover an d le t tan d fo r o ne h al f

ac h o ur . Pl e on th e stove. Brin g t o boi ling p oint, Le t simme r for - e fo rty ﬁv minu te s , s tirrin g al mos t c o nstantly . Po ur i nto glas s es and se a L

RHUBAR B A N D O RAN G E MA RMA LAD E

S ix s r n t o ne - n c ce tw o o r s i x cup h ubarb cu t i o i h p ie s , anges , cu p s s u gar .

Cu t t h e a e t e u i or ng s in o t hi n slic s o r p t th ro u gh a fo od gr n der ,

a d t h e u a . oo k l t t t P d rh barb and s ug r C u nti he m ix ure hi ck ens . o ur

i l s s s a n d s ea l. r b r or b e nto g a e S t aw e r ies , p eache s pe ars may u se d i nstead cf orang e s .

Use fo u r cu ps strawb erries to si x cups rhub arb . Use six cups o f p eaches to s ix c up s rh ubarb . Use fo ur cup s of p ineap ple to six cup s o f rh ubarb . A P P LE J E LLY t t r t C u sl i gh ly u n i p e app le s into p i eces witho u p ari ng o r corin g . B arely cove r wi th water , cove r th e k ettle an d b oi l slowly u ntil the

ap ples are very tender . Drain thro ugh a j elly ba g w itho ut sq u eezin g . r c A llow one p o un d granul ated su gar to eve y pint o f j u i e . B oi l t h e u c t j i e rapidly fo r ﬁ fteen min utes , ad d h e w armed s ugar , and continue

t t t t . b oilin g u n il h e j elly es i s o btained T ur n into sterile glasses .

MI N T J E LLY

Was h fresh mi nt leave s thorou ghl y. To o ne cup mint leave s c h (pa ke d so lid ) , ad d one c u p boi li n g water an d let steep fo r o ne o ur i n a war m place . Press o u t all mo istu re by me ans o f a pi ece of cheese clo th . To o ne cu p app l e extract ad d o ne or two tablespoonfu ls mint c t c j ui e , colo r gre en with vegetabl e colorin g mat er and pro eed as fo r ap p le j elly .

SWE E T P I CKLE S— CU CUMB E 'R O R WAT E RME LON

t ta t Fo ur cu p s s u gar , wo bl esp o onful s cinnamon , o ne ab lesp oonfu l

wh ol e cl oves , two c up s vine gar .

P are and cut i nto strip s the ri nd o f rip e m elons . Soak in al u m

t . w ater to cove r , allowin g tw o easp oonful s al u m to one quart water

t t . D Hea grad ually to th e boil ing p oint an d cook for ten minu es rain ,

i ce t vi n e va r l rinse in water , d ry a nd coo k in h e , su gar and spi ces unti tender . P u t into j ars .

C RAN B E R RY A N D RAI S IN R E LI SH

T r ﬁve or hree p ou nds cranb er ies , three p o u nds see ded raisins , a nges , th ree p o und s sugar . t m t R u n he b erries , rai si ns and oran ge p eel throu gh a ea ch opp er a Mi x o ck a n d t and ad d the o r nge p u lp and su gar. we ll , b i l up q ui ly , le si mmer fo r thre e h o u rs . N uts may b e a dde d , i f desired .

C HOW C HOW T t wo q uarts gre en omatoes , twelve cu cu mb ers , fou r gre en p epp ers ,

t . o ne small hea d cabba ge , si x onions , o ne q uar str ing beans

h O t l t C p u p the vege ables, m ix wel and p u a laye r o f the mixtu re y into a stone j ar and sp ri nkl e wel l with s al t . C ontinu e unti l the ege

t re r t . abl es a u sed , cove in g th e l as l ayer wit h salt Let stan d over ni ght ; t t th e d rain , an d ad d o a bo iling ho m ixture consisting o f following t l t O ne gal lo n vinegar , one ab esp oo nful m ustar d and one ablesp oonfu l celery salt .

G RAPE JU IC E

E xtract th e j ui ce f rom gra pe s by he a ti n g the m i n a do u ble b o ile r t u ntil th e skins break . D rai n th rou gh a c h ee seclo h . Steri lize by boil

n t t es a n d s e al t s e t i g one s econ d , hen p ou r i nto cle an bo t l wi h te ri l co ton o r a cork covere d w ith p a ra f ﬁn e . Min ce m e a t

c ’ t Two p o und s hop p ed meat , on e p o un d sue , three po und s raisins , r three p o u nd s cu rrants , two and a h alf p o u nds b ow n s u gar , o ne and a

c s c - third up s mol asse , three q u arts ho pp ed a pp les , one h alf q u art m ea t c l i q uor , two tables po onfuls salt , thre e tablesp oon fu ls i nnamon , tw o tea

u c r u s p oo nf ls ma e , two teasp o on ful s p o wd e e d cloves , fo r lemo ns (grated

c r r r . rind and j uice ) , one p ie e (a q u a ter ) o f cit on (sh ed de d ﬁne ) ﬂ Cook ab ou t two and a half p ou nds o f th e ro un d , ank or sho ul d er

t t h e o f b ee f i n o ne and a h al f q uarts of w ater u n i l ten d er , saving

r . h 0 r r li quo C p o r grind the m eat ﬁ ne , bein g ca efu l to em ove all gri s

u s e u . Mi x . r t le I f the m eat is ve y fat , l ess s et th e ingred ients i n th e

. W order given an d coo k slowly u nti l the fru it is tend er h e n d one , a d d o n e qu art swee t cid er . Store i n so me j ar s in a co ol p lace . A d d more

i r t t . c de when u sing , i f i i s no s u fﬁciently m oi st

S A N D VVI CH' E S

F r N r E — c ( rom Unive sity o f eb aska , Hom e co no mics A d van ed Short Co u rse D emonstrat io n Sheet )

1 . C u t sl ices o f brea d a s thinl y as po ssi ble .

2 u . I f b tter i s u sed , always cre am it an d sp rea d bread b efor e c u tting fro m th e lo af .

3 . Sand wiches in whi ch the ﬁllin g is very mois t sho ul d be made j ust before servi ng .

4 . Sand wi ch es p repare d se veral h ou rs b efore servin g m ay b e k ept fresh by wrapping i n a napk in wru n g as d ry as p o ssi ble ou t o f ho t water .

M h 1 . c r eat , o ppe d , seasone d with sal t , pepp er , prepa ed mu s

c . tt tard , lemon j ui e o r vinegar A dd eno u gh m elted b u e r to hold th e m ixt u re together .

- 2 . k H am o r v eal an d h ard co o ed eggs , cho ppe d , seasonin g as in

s e Ha m and mu stard pi ck les , chop pe d ﬁne . s u r c B ee f an d cel e y hop p ed ﬁ ne , or c elery , salt and catsu p . — m Meat any k i nd and salad d ressin g .

“ - 6 . To urist , yolks o f h ard co ok ed e ggs , mash ed sard ines , m inus

b o nes and sk ins , lem on j ui ce an d s t u ﬂe d olives .

.7 . P eanu t b u tter mixed wi th sala d d ressing an d m ilk .

8 . k . W alnu ts , oli ves an d celery mixe d with coo e d d ressin g

- - 9 . T t t t wen y fo ur olives , one tablespoon fu l ca su p , o ne hal f able

- - p o on f u l m ustard , one h al f cu p celery and o ne hal f cu p m ayo nnaise .

10 . C rea m ch eese , seasonin gs , ch o ppe d nuts an d mayonnaise .

1 1 . Cream cheese and p imiento . M 1 2 . l tt ayonnaise an d p im iento , with e u ce .

18 . Steame d d ate s and nuts and le m on j u ice .

1 4 . Ma rmalade o r j elly .

15 . Fi gs , nuts and lemo n j uice .

_9 16 . Dates , apples and salad dressin g .

1 7 . C hopp e d peanuts an d salad d ressin g . 1 8 . . Cheese a n d oli v e s chop ped an d mixe d wi th sa lad d ressing

1 9 . k Cheese and d ri ed beef, gro und , mixed w i th thic to mato p ulp t . seasoned an d boiled to a pas e .

A F T ER N OO N A F F AI R S N t (University o f e braska , Agricul ture E x ension . )

Menu N o . I C hi cken Sala d Ch eese Biscuits Co ﬁ e e

Men u N o . 11

Ol ive and N ut Sand wi ches Cheese Wafers Stu ffed Date s Turk ish Delight C o co a

C HI C K E N SALA D T c — t wo cu ps d iced hicken , o ne half cu p celery , wo tablespoonfuls

- ck . pi les , o ne half cup n uts , seaso n to taste

Pla ce d i ce d c t ﬁn e h i ck en in bowl , ad d celery cu rather _ , then cho p p e d pickles an d nu ts brok en ﬁ ne . P o u r over s ala d d ressing and toss

t t . t o geth er wi h fork Serve o n l e tu ce lea f with more d ressing on top .

CH E E S E B I S C UI T T t wo cup s ﬂ ou r , ﬁ ve easp oon ful s bak ing p owder , one teaspoonful — - t salt , o ne hal f cu p grate d cheese , o ne tabl espo on ful l ar d , three fo ur hs t t cu p mi lk , o n e ablesp oon ful b ut er .

Sift dry in gred ients , cu t i n shortenin g and cheese , ad d mil k . Roll — t r . . o ne hal f i nch h ick , cut with bis cu it cu tte B ak e in a mo derate oven

B O IL E D C OFFE E

c x t . One up co ffee , one cu p co ld water, one egg , si cups boilin g wa er

- k t l t . c Wa sh e gg , b rea an d b ea s igh ly D il ute w ith o ne hal f th e o ld

t co ﬂ e e . t wa er , ad d cru she d shell , and mix with P u in co ffee pot , pou r h o n boili ng water and stir tho ro u ghl y . Pl ace o n stove and boil t ree m inu tes .

O LIVE A N D N UT SAN DWI CH M k a e th ick boile d d ressin g . A dd chopp e d n uts and olives in equal p arts . C u t slices o f wh ole wh eat bread and w hite bread . Place mix t e tw n t a n d t ot rk. ur b e ee slices o f bre ad , bein g on e si d e wh i e he h er da

Tri m ed ges and pile o n sandwi ch p late .

C H E E SE WAF E R S Pla ce commo n so d a crackers on baki ng sheet o n each cracke r

r Wi t . p u t a fresh marshmallo w . Spri nkle libe all y h grated cheese

Then p u t m araschino cherry o n to p . Place i n oven and bak e until marshm allow p u ffs . S TUFF E D D ATE S

Make a c u t the entire l en gt h o f dates and remo ve stones . Fill the cavities with nuts an d shap e in ori ginal form . Roll in granu late d s ugar .

TU RKI SH D E LI GHT

- T hre e tablespo onful s gelatine , two cu p s su gar , on e h al f cu p h ot

r - t wate r , grated ind of one oran ge , o ne half c up col d water , wo table

spo on fu ls le mo n j u ice , fou r tablesp o o nf uls oran ge j u ice .

So ften gel atine i n the col d water . B rin g su gar an d hot water to b oilin g p oint . Ad d gel atine and b oil twenty mi nute s witho ut stirring .

Ad d o range rind an d j u ice an d le mo n j ui ce . Sk i m . R inse p an i n co ld

r . r water , p o u r i n sy u p When co ol cut candy i n s qua es and ro ll in powd ered s u gar . Cand ie d fru its or nu ts may b e a d ded when the cand y has p artly cooled .

C O C OA

t c a t u One and a h alf easp oonfu ls co oa , one and a h l f e aspoonf ls

- su gar , few grains salt , two tab lesp oonf u ls boil in g water , two th irds c u p milk . Mi c r r t r x co oa , su gar and s alt , ad d wate g ad u ally whi le s ir i n g con

s t a n t l . r t r y B in g to b oi ling po int and le bo il o ne m inu te . Tu n i n to c t t t s ald ed m il k and b ea one min ute , u sin g Dover eg g b ea er . Serve w i h marshmallow i n each cu p .

T H E E MER GE N CY S HE LF E (University o f N ebrask a , xtension Service . )

Ca n n e d Fo od s

Corn Sweet potato es P e as Li ma b e ans As paragu s Tom ato es

Mi s cel la n e ou s F o od s

Ca n n e d ° f ru i t j ui ces E g g p owd er

t . G Jellies , j ams , conserves , e c elatine Grap e j ui ce D ried b ee f Honey Ham Co oki es Shr ed de d co d ﬁsh F r u i t cake Soup stock Dates I nstant co ffee Raisins Ju nk et tab lets C u rrants Bo uillon c u bes Dried fru its Grated chees e Coco a (cooked i n water and sw eet S pi ces fo r so u p cheese ened ) cl oth bags )

— m . t Sup per , p . Ri ce and pru nes , two ablesp oonful s ric e

- cooked in one hal f cu p milk , toast .

r F oo d s t o B e A voi d e d Until th e Ch i ld R e a ch es the S ixth Ye a . Fried meats Hot bread or ho t roll s Frie d ve getables Ri ch ca k es G reen cor n Gri dd le cake s

E g g plant Pi e Tu rnips D o ugh nu ts Cucu mbers Te a R ad ishes Co ﬂe e Cabbage c t Wh en h ild re n are constip ated , d o not d ose hem w ith med icine , r b u t give th em m ore ve getables , ip e fru it , stewe d pru ne s , oatmeal ,

r r h . m o lasse s gin ge bread , rye b read , and g a am bread Avoi d w heat

r r . I f r t a . b ead and crack e s p e si sten , cal l physician

Menu f o r Ch il d F ive t o T w el ve Y ear s Ol d . k — k t k t B rea fast Oa tmeal m u sh , top mil , oast , stewed pr unes , mil o d rink . — c D inner B ak e d ﬁ sh , crea med p otatoe s , sp ina h , bread and b utter , rice p u dding . — t S up per Pe a so u p , bak ed po tato , boi led o nions , bread and b ut er , mo lasses cook ies .

Gener al R u l es I n Pla nn in g Me als f o r Ch i ld re n c t Use o arse b read s , milk , e ggs and but er freely ; u se bacon and ﬁsh freely ; su ppl y fresh fru its an d green vegetabl es ; u se su gar in mod era

c . tion ; avoi d ri h , hi ghly seasoned foo ds

H ab i ts o f E ati ng

I nsist th at th e child learn to eat b reak fast ; te ach the chil d to eat h sl owly an d to masti cate i s foo d well ; insi st u po n regularity i n m e al s .

RE CI PE S F OR CH I L D R E N ’ S F OOD

(Un i . of N ebraska A gri c . Ext . )

B ARL E Y' OR OATME A L WATE R

U s e 2 tablespoon fuls of grai n to a qu art o f wate r . Th e grain sh oul d

h ave been p revi o usly soak e d ove r night o r at leas t fo r a few ho urs , ﬁve m t i n o r , fo r a n e mergency , th e grain may b e b oi led fo r i n u es

stead . Th e water i n w h ich the grain w as s oake d sh oul d b e p o ure d

o ff t k . T and fresh wa er ad d ed , be fore coo in g h e grain s ho ul d be

boi led for several ho urs . water bein g ad d e d from tim e to tim e to ke ep

t t . t . T k m t t t q u antity u p o a quar S rain h is ma es a so ewha hi n , w a er y g ru e L B AR LE Y JE LLY

Prepare grain a s d i re cted fo r b arley water . Use from 4 to 6 t l t 1 t o f t t l ab espo onf uls o f grain o q uar w a er . Boi l ho rou gh ly for severa s h r u r u . o u s ntil g ain i s thoro ghly cook e d Strain and cool . Th e j el ly h h-o t h t w en s o uld be j u st thick enou gh o po u r .

OAT J E LLY (1 16 CALO R I E S )

1- 3 c c u 1 u p rolled oats p boili ng w ater . 4 te asp o onfu l o f salt . l t 2 A d d o ats mixed with sa t to b oiling wa er gradu al ly . B oil . s e 4 5 t 1 c minutes , th en team i n d oubl boiler minu es to . hou r . For e h thro u g ﬁ ne s trainer , mo uld , chill , an d serve w ith sugar an d cream .

CR E AM OF WH E AT (I N MILK )

2 1 a s o t Scald cups m ilk , a dd t ble p on salt an d ad d grad ually 4 able u o i t k k t spoo nf ls cream wheat , stir un il thic , coo over ﬂame 5 mi nu es ,

then cook i n do u ble boi ler one h our.

C R E AM OF WH E AT 1 C u p C ream o f Wh eat 5 Cu ps Boiling Water

1 T . Salt t t P u t in o insi d e o f a d o u bl e bo iler , w ater and sal , , place directly o n t stove , when boilin g , sti r i n cream o f whe at sl owly , bo il ﬁ ve minu es , i u p ut nto o u tsi d e o f d o uble b oiler and co ok o ne ho r .

R I C E

2 3 cu . C ook as cream o f wh eat , u sin g o r p s o f water (as need ed )

i n place o f ﬁve . SP IN AC H S OUP (PUR E E )

1 2 T . C hoppe d Co ok e d Spinach 743 T . B utter — 1 3 C u p Wh i te Stock 1 T . Flo u r

1- 3 C u p Milk Salt and Pep per

t t k t t e . A d d s pina ch o s o c , h eat o b oilin g p o int , r ub hro u gh a si ve T k w k a h ic en ith b utter and ﬂo ur co ok e d to gether , ad d mil an d se son

. l k in gs , reh eat , strain ; and serve Th e water i n which a fow or chic en

i s cooked makes whi te stock . JUN K E T 3 - 4 C up Milk 14 Ju nket Tablet

1 T . S u gar 1 T . Col d Water 1 4 T . Vanil l a F e w Grains S alt k r t ﬂ t t Heat m il until l ukew a m , a d d su gar , sal , avoring , an d able

. o t di ssolve d in col d wate r Po u r qu ick ly i nto smal l m ul d s , l e stan d i n

t t . t a war m pl ace u ntil set , hen p u t in a col d p lace o chill Serve wi h

w c . d t or ith o u t su gar an d ream I f nee d e i n a hu rry , d o uble amo u n o f

J unk et . Sugar may b e o mitte d i f d esired .

RUSKS (Z WI EB A CH ) C up Milk 14 C u p Melte d B utter 2 Yeast C akes 3 E ggs i /s T . Sal t Fl o ur 1 74 C u p Su gar k k c k Scald mil , wh e n lu ewarm add yeast a es , as soon as d is

ﬂ . C t t . s olve d ad d salt and 1 cu p ou r over, l e ri se un il light ad d s ugar , t . , , b utter , u nb eaten eggs and ﬂ ou r eno u gh o handle Knead sh ap e pla ce close togeth e r i n two p arall el row s tw o inch es apart o n a

r k 2 5 . b utter e d sh eet . Let is e again , ba e i n h ot oven minutes Wh e n

- co ld cut dia go nally in o ne h al f inch sli ces , and brown in a slow ove n .

MILK TOA S T

2 Slices D ry Toas t t . S al t - 3 - 4 S M k 3 4 T . B utter C u p cald e d il m k B utter bread , arrange on hot d ish , p o ur over il to wh ich salt has been add e d . O RAN GE JUI C E

B e s ur e th e j uice is fre e fro m p u lp and see ds .

P RUN E PU LP

o k t t . C o p ru nes u ntil so f , press throu gh m ed iu m coarse s rainer

BAKE D A P P LE S W r i pe , co e , and p are so u r appl es , p ut in earth en or granite w are t 1 e o w maki n g d ish , p u i n caviti es t asp o nfu l sugar , allo six d ro ps r lemo n j u ice to each appl e , the n cove botto m of dish w ith bo ilin g

; . t r 8 t t wate r , bake in ho t oven u ntil soft bas in g eve y minu es w i h

. t t r syru p in d ish Serve hot or col d , with o r wi hou sugar an d c eam ; a littl e nu tm eg may b e ad d ed t o su gar d urin g making i f d esired .

B E E F JUI C E B c h roil a pie e of roun d very l ig tly , cu t i n p ieces , press i n le mon

r t u t . sq ueeze u nti l al l j u i ce is ak en o , ad d salt

C HI CKE N B R OTH

3 1h . C hi cken 1 t . S alt

3 Pi nts Col d Water 2 T . Ri ce

e c cu t t . C Cl an hi ck en , wi pe with cloth and i n pi eces at j oin s over

c w s a 2 0 r l t with old ater , o k min utes and b in g slowly to b oi ing hea , then sim mer slo wl y for ﬁve ho urs . A d d well co ok e d rice afte r broth i s ski m med and reh eated .

' MUTTON B R OTH

- 2 l b . Lamb or Mutton 3 4 t . Salt

5 C u ps C ol d Wate r T . Cook ed R ice

‘ M c b ro th a d d o n e o n e - s u ak e same as hicken , and h al f t able p oonf ls

w ell cooke d ri ce after bro th is sk i mmed an d reheated .

SOFT C O OKE D E GG S

Pu t c- r t t e gg i n sau ce pa n o f ho t wat er , ove , k eep h ot b u d o n o

- u h u let boil , for six an d one h al f m in tes t o ei g t min tes . Remove egg t f e w r fro m shell into a warm cu p , ad d little b ut er an d a g ains o f

' sal t .

A R RAN GE MEN T OF A N I N VA LI D ’ S TR AY

’ I n arran gin g an i nvalid s tray be v ery care fu l to u s e th e ni cest T h chi na that the ho us e affords an d sp otless w hite linen . e app earan ce .

’ u o f th e tray may aid g reatly i n stim lating th e p ati ent s ap petite . I f po s s ible have a ﬂo wer or a few gr een leaves on the t ray . The tray sho u l d b e o f a si ze to hold eas ily any dish es placed u pon it . Cover i t with a c lea n linen d oily ; a n apkin may be fo ld ed and a u sed fo r th i s p urp o s e . I n case o f co nt agi ou s d ise a ses p p er d oilie s m ay be use d i n s ervin g and afterward s b urned . I n setting a tray c t k r ﬁrs t locate th e plate ; p la e he ni fe at th e ri ght o f p late , sh a p

t . t h e r k edge toward s th e p l a e Pla ce spo on at th e i ght o f ni fe , bow l h i u p . Place t h e f ork at t e l eft o f pl ate , tin es u p . T h e napki n is a ways placed a t l e ft o f fo rk ; then th e c up an d sau cer at r ight o f

o i t t c a t m a s b s p o n , w h he u p so p l ace d th it y b e easily rai e d y th e

. t t . handl e Th e water glass i s p laced over th e k nife , a lit le to th e ri gh i Arrange t h e o ther d ish es to s uit th e co nven ence o f th e p atien t .

DI E T I N S I C KN E SS

C ond iti ons vary so th at i s i s q ui te im p ossi ble t o prescri be any

n h p articu lar di et for a y p articu l ar d iseas e . T e foo d m ust al w ays

’ s c cc w ' be given tri tly a ord in g to th e d octor s ishes . I nvali d foo d s

however , may be d ivid e d i nto thr ee classes as fol lo ws

LI QUI D D I E T

Mi lk Gru els B ro ths C ream So up s k r Alb u men drin s B eve ages (C ocoa , E t c. ) E ggn o g L IGH T O R SOFT D I E T

Cream Sou p s J unk et S o ft- coo ke d E ggs C reamed C hick en Milk Toast Li gh t P u d d in gs s G rt Cereal elatine D esse s , E t c. So ft C u stard s C ON VA LE S C E N T DI E T

So u ps Co oked Fruits B ro iled T end er Meats and F ish B ak ed C ustard s B ake d or C ream e d Potatoes Li gh t Desserts Light Ve getables Simp le Salads

F O O D S T O AVO ID F OR IN VA LID S A N D C HI LDR E N

Any Fri ed F ood Hot B re ads Ba ke d B eans Tea and C offee TYPI CAL LA! ATIVE F OO D S S pinach Aspa rag u s T omato es Onions C oarse B rea d s C oarse Cer ea ls B aco n Oa t meal B u tt-e r C re a m B utt ermi lk Ol ive Oi l

F O OD S B E AVO I D E D. I N C H RO N I C C ON STIPATI ON

E g gs Star ch y Vegetable s

‘ Mi l k ' P i ckle s Pastry

‘ Star chy Pu d d in gs F ri e d Fo od s Rich Gravies

CO OK ER Y F OR T H E SI C K A N D CON VA LE S CE N T

N r E i v c o t . (Unive rsity o f eb ask a , xtens on S er i es , Advance Sh r Cours e )

A d d la cton e tab le ts to m il k (fo r a mo u nt s s ee di rection s o n b ox)

All ow to s tan d fro m 2 4 t o 4 8 ho u rs be fore us i n g . Us ed i n pla ce of

b uttermilk . CUR RA N T JELLY WAT E R

2. T . Cu rrant Je lly 1 T . Lem on J ui ce

V2 C . C old Wate r t r t l l m n B ea j elly b efore m eas u ing , a d d w a er grad u al y , ad d e o

. t . t t t te j uice S rain and serve O her j ellies may be s ubs i u d .

F RU I T E GGN OG

2 T . Fruit Jui ce

“ C . Ch opp ed I ce

' B e a t yolk o f e ggs un ti l thick a n d l em o n colore d . A dd sug ar ,

. t i t o t x t t lk and beat a gain B ea wh te o f e gg a stiff fro h , mi w i h he yo

u r . h r i . . a nd s ga Ad d water , t en f u t j ui ce Serv e in a glass

JUN K E T

2 0 . S w ee t Milk a Ju nket Tablet

’ “ - . h s c 3 T . Su ga r O r 2 t . F a ir c i ld s E sen e o f A: f ew grai n s of s alt P e psin

1‘ t:co ld w at e r .

k t l k r d s ﬂ He at mil u n i l u ewa m; a d su gar , salt , av oring and tabl et dissol v ed i n c ol d w ater . Po u r q ui ck ly into smal l m ol ds ; le t stand in

t t l t l . R a warm p lace u nti l set , hen p u i n a cold p ace o chil e move f ro m mol ds and serve wi th or witho u t su gar and cream . I f i n a h u r ry u s e d o u ble the amo u n t o f tab let . S u ga r may b e omi tte d i f d esired . B OTTL E D B E E F J UIC E

lb . B eef from R o un d c a c t Remove fat , ut me t in small p i e es and p u in a gl ass j ar , cover and p ro cee d as for B o ttled B ee f Tea . Strain o u t j ui ce and p ress m ea t . Th e l i qu i d s ho ul d b e a cl ea r re d . A d d a little s alt and serve . 0 n e _hal f 1h . wi ll make 3 to 4 T . j ui ce .

To mak e b eef tea d il u te with warm water .

S C RAPE D B E E F BALL S

W a c o f cu t r d c ip e a sm l l p i e e steak f o m to p o f rou n , ut i n o ne

c s . t qu arter i n h trips Lay stri ps o n b oard an d scrap e s ep ara e ly, t t t u sin g silver spoo n , wi h grai n o f mea , ﬁrs o n e si de th en o n th e r r r c m o th e , t o e move so ft p a t of me at , l eavin g conn e tive tissu e . For

. t t into s mall balls handling as little as p ossibl e H ea o mele pan ,

r h h c h s t sp ink l e wit salt , s ak e onst antly w ile ad din g ball and con inu e shakin g u nti l t h e s ur face o f b al l is s c a re d . A rran ge on b utte re d to as t and garnish with parsley .

LAMB CH OP S W ITH POTATO BA LL S

Scrap e bone o f rib chop s clean nearly t o l ean me at . P a r broil , turnin g o ften wh ile co ok in g . Serve with p otato bal ls .

: u t t d P O TATO BA LL S C balls , boil i n s al e wa ter u nti l tend er , d rai n and co at with m ixture o f melted b utter an d ﬁ nely chop p ed parsley . B R AN MU FF IN S

1 1 ! M A. C up Flo u r 4; C up ilk l /a t . sod a . T . Molas ses 1 4 t . salt . 1 E gg 1 C u p B ran

Mi x u r o i and sift ﬂo , so da and s al t . A d d bran , m lasses , and m lk ; th en e gg well beaten . B ak e i n ho t b uttered ge m p ans .

S T E AME D R I C E W ITH BA K E D B AN AN A

k . z B a e banan a u nti l skin is bla ck R em ove from sk in , sq uee e

c . lemo n j u i e over it Se rv e as garnish fo r mol d o f steamed rice .

S PAN I SH C REAM

e t la t i n e t . G . 1 E gg

1 T . Cold Water F e w Drop s o f Vanill a M C . il k 1 T . S ugar M w 2 t . k Soak gelatine in ater minu es ak e cu stard o f mil , yo lk

r h a d d . o f egg and suga , wh en t ickened gelatine Ad d white o f e gg

ff ﬂ . t c beaten sti and avoring Tu rn i nto mol d we with ol d w ater , chill , u nmol d and serve w ith s u gar and cream .

—10 2