Produced by Albert R. Mann Library. Home Economics Archive:
Research, Tradition and History (HEARTH). Ithaca, NY:
Albert R. Mann Library, Cornell University, Audrey
Longhurst, William Flis, and the Online Distributed
Proofreading Team.
[Illustration: save
1-wheat
_use more corn_
2-meat
_use more fish & beans_
3-fats
_use just enough_
4-sugar
_use syrups_
and serve
the cause of freedom
U.S. FOOD ADMINISTRATION]
[Illustration: food
1--buy it with thought
2--cook it with care
3--serve just enough
4--save what will keep
5--eat what would spoil
6--home-grown is best
_don't waste it_]
FOODS THAT WILL WIN THE WAR
AND
HOW TO COOK THEM
BY C. HOUSTON GOUDISS
FOOD EXPERT AND PUBLISHER OF THE FORECAST MAGAZINE
AND
ALBERTA M. GOUDISS
DIRECTOR OF THE SCHOOL OF MODERN COOKERY
The authors can be reached by addressing the
WORLD SYNDICATE COMPANY
NEW YORK
Copyright 1918 by THE FORECAST PUBLISHING CO.
_All rights reserved, including the translation into foreign
languages, including the Scandinavian._
[Illustration: _This is_ what GOD gives us.
What are you giving so that others may live?
_Eat less_
WHEAT
MEAT
FATS
SUGAR
Send more to Europe or they will Starve]
FOREWORD
Food will win the war, and the nation whose food resources are best
conserved will be the victor. This is the truth that our government
is trying to drive home to every man, woman and child in America. We
have always been happy in the fact that ours was the richest nation
in the world, possessing unlimited supplies of food, fuel, energy
and ability; but rich as these resources are they will not meet
the present food shortage unless every family and every individual
enthusiastically co-operates in the national saving campaign as
outlined by the United States Food Administration.
The regulations prescribed for this saving campaign are simple and
easy of application. Our government does not ask us to give up three
square meals a day--nor even one. All it asks is that we substitute as
far as possible corn and other cereals for wheat, reduce a little our
meat consumption and save sugar and fats by careful utilization of
these products.
There are few housekeepers who are not eager to help in this saving
campaign, and there are few indeed who do not feel the need of
conserving family resources. But just how is sometimes a difficult
task.
This book is planned to solve the housekeeper's problem. It shows how
to substitute cereals and other grains for wheat, how to cut down
the meat bill by the use of meat extension and meat substitute dishes
which supply equivalent nutrition at much less cost; it shows the use
of syrup and other products that save sugar, and it explains how to
utilize all kinds of fats. It contains 47 recipes for the making of
war breads; 64 recipes on low-cost meat dishes and meat substitutes;
54 recipes for sugarless desserts; menus for meatless and wheatless
days, methods of purchasing--in all some two hundred ways of meeting
present food conditions at minimum cost and without the sacrifice of
nutrition.
Not only have its authors planned to help the woman in the home,
conserve the family income, but to encourage those saving habits which
must be acquired by this nation if we are to secure a permanent peace
that will insure the world against another onslaught by the Prussian
military powers.
A little bit of saving in food means a tremendous aggregate total,
when 100,000,000 people are doing the saving. One wheatless meal a
day would not mean hardship; there are always corn and other products
to be used. Yet one wheatless meal a day in every family would mean a
saving of 90,000,000 bushels of wheat, which totals 5,400,000,000 lbs.
Two meatless days a week would mean a saving of 2,200,000 lbs. of meat
per annum. One teaspoonful of sugar per person saved each day would
insure a supply ample to take care of our soldiers and our Allies.
These quantities mean but a small individual sacrifice, but when
multiplied by our vast population they will immeasurably aid and
encourage the men who are giving their lives to the noble cause of
humanity on which our nation has embarked.
_The Authors._
CONTENTS
PAGE
FOREWORD 4
SAVE WHEAT: Reasons Why Our Government Asks Us to Save Wheat, with
Practical Recipes for the Use of Other Grains 11
A General rule for proportions in bread-making 15
Use of Corn 18
Use of Oats 20
Use of Rye 22
Use of Barley 23
Use of Potatoes 24
Use of Mixed Grains 25
Pancakes and Waffles 27
SAVE MEAT: Reasons Why Our Government Has Asked Us to Save Meat,
with Practical Recipes for Meat Conservation 29
Selection of Meat 33, 36, 37, 38
Methods of Cooking 34, 35
Charts 36, 37
Comparative Composition of Meat and Meat Substitutes 38
Economy of Meat and Meat Substitutes 39
Meat Economy Dishes 41
Fish as a Meat Substitute 44
Fish Recipes 46
Cheese as a Meat Substitute 49
Meat Substitute Dishes 53
SAVE SUGAR: Reasons Why Our Government Asks Us to Save Sugar, with
Practical Recipes for Sugarless Desserts, Cakes, Candies
and Preserves 57
Sugarless Desserts 61
Sugarless Preserves 71
SAVE FAT: Reasons Why Our Government Asks Us to Save Fat, with
Practical Recipes for Fat Conservation 73
To Render Fats 78
Various Uses for Leftover Fats 82
SAVE FOOD: Reasons Why Our Government Asks Us Not to Waste Food,
with Practical Recipes for the Use of Leftovers 83
A Simple Way to Plan a Balanced Ration 84
Table Showing Number of Calories per Day Required by Various
Classes 91
Sauces Make Leftovers Attractive 93
Use of Gelatine in Combining Leftovers 97
Salads Provide an Easy Method of Using Leftovers 99
Use of Stale Bread, Cake and Leftover Cereals 102
Soups Utilize Leftovers 106
All-in-one-dish Meals--Needing only fruit or simple dessert,
bread and butter to complete a well-balanced menu 109
Wheatless Day Menus 113
Meatless Day Menus 115
Meat Substitute Dinners 116
Vegetable Dinners 118
Save and Serve--Bread; Meat; Sugar; Fat; Milk; Vegetables
120, 121
Blank Pages for Recording Favorite Family Recipes 122
_The Recipes in this book have been examined and approved by the
United States Food Administration_
_Illustrations furnished by courtesy of the United States Food
Administration_
[Illustration]
All the recipes in this book have been prepared and used in The School
of Modern Cookery conducted by _The Forecast Magazine_ and have been
endorsed by the U.S. Food Administration. They have been worked
out under the direction of Grace E. Frysinger, graduate in Domestic
Science of Drexel Institute, of Philadelphia, and the University
of Chicago. Miss Frysinger, who has had nine years' experience as
a teacher of Domestic Science, has earnestly used her skill to make
these recipes practical for home use, and at the same time accurate
and scientific.
The above illustration shows a class at the School of Modern Cookery.
These classes are entirely free, the instruction being given in
the interest of household economics. The foods cooked during the
demonstration are sampled by the students and in this way it is
possible to get in close touch with the needs of the homemakers and
the tastes of the average family.
FOODS THAT WILL WIN THE WAR
[Illustration]
SAVE WHEAT
_REASONS WHY OUR GOVERNMENT ASKS US TO SAVE WHEAT, WITH PRACTICAL
RECIPES FOR THE USE OF OTHER GRAINS_
A slice of bread seems an unimportant thing. Yet one good-sized slice
of bread weighs an ounce. It contains almost three-fourths of an ounce
of flour.
If every one of the country's 20,000,000 homes wastes on the average
only one such slice of bread a day, the country is throwing away
daily over 14,000,000 ounces of flour--over 875,000 pounds, or enough
flour for over a million one-pound loaves a day. For a full year
at this rate there would be a waste of over 319,000,000 pounds of
flour--1,500,000 barrels--enough flour to make 365,000,000 loaves.
As it takes four and one-half bushels of wheat to make a barrel
of ordinary flour, this waste would represent the flour from over
7,000,000 bushels of wheat. Fourteen and nine-tenths bushels of wheat
on the average are raised per acre. It would take the product of some
470,000 acres just to provide a single slice of bread to be wasted
daily in every home.
But some one says, "a full slice of bread is not wasted in every
home." Very well, make it a daily slice for every four or every ten
or every thirty homes--make it a weekly or monthly slice in every
home--or make the wasted slice thinner. The waste of flour involved
is still appalling. These are figures compiled by government experts,
and they should give pause to every housekeeper who permits a slice of
bread to be wasted in her home.
Another source of waste of which few of us take account is home-made
bread. Sixty per cent. of the bread used in America is made in the
home. When one stops to consider how much home-made bread is poorly
made, and represents a large waste of flour, yeast and fuel, this
housewifely energy is not so commendable. The bread flour used in the
home is also in the main wheat flour, and all waste of wheat at the
present time increases the shortage of this most necessary food.
Fuel, too, is a serious national problem, and all coal used in either
range, gas, or electric oven for the baking of poor bread is an actual
national loss. There must be no waste in poor baking or from poor care
after the bread is made, or from the waste of a crust or crumb.
Waste in your kitchen means starvation in some other kitchen across
the sea. Our Allies are asking for 450,000,000 bushels of wheat,
and we are told that even then theirs will be a privation loaf. Crop
shortage and unusual demand has left Canada and the United States,
which are the largest sources of wheat, with but 300,000,000 bushels
available for export. The deficit must be met by reducing consumption
on this side the Atlantic. This can be done by eliminating waste and
by making use of cereals and flours other than wheat in bread-making.
The wide use of wheat flour for bread-making has been due to custom.
In Europe rye and oats form the staple breads of many countries, and
in some sections of the South corn-bread is the staff of life. We have
only to modify a little our bread-eating habits in order to meet the
present need. Other cereals can well be used to eke out the wheat, but
they require slightly different handling.
In making yeast breads, the essential ingredient is gluten, which
is extended by carbon dioxide gas formed by yeast growth. With the
exception of rye, grains other than wheat do not contain sufficient
gluten for yeast bread, and it is necessary to use a wheat in varying
proportions in order to supply the deficient gluten. Even the baker's
rye loaf is usually made of one-half rye and one-half wheat. This is
the safest proportion for home use in order to secure a good texture.
When oatmeal is used, it is necessary to scald the oatmeal to prevent
a raw taste. Oatmeal also makes a softer dough than wheat, and it
is best to make the loaf smaller and bake it longer: about one hour
instead of the forty-five minutes which we allow for wheat bread.
The addition of one-third barley flour to wheat flour makes a light
colored, good flavored bread. If a larger proportion than this is
used, the loaf has a decided barley flavor. If you like this flavor
and increase the proportion of barley, be sure to allow the dough a
little longer time to rise, as by increasing the barley you weaken the
gluten content of your loaf.
Rice and cornmeal can be added to wheat breads in a 10 per cent.
proportion. Laboratory tests have shown that any greater proportion
than this produces a heavy, small loaf.
Potato flour or mashed potato can be used to extend the wheat, it
being possible to work in almost 50 per cent. of potato, but this
makes a darker and moister loaf than when wheat alone is used. In
order to take care of this moisture, it is best to reserve part of
the wheat for the second kneading.
Graham and entire wheat flour also effect a saving of wheat because
a larger percentage of the wheat berry is used. Graham flour is
the whole kernel of wheat, ground. Entire wheat flour is the flour
resulting from the grinding of all but the outer layer of wheat. A
larger use of these coarser flours will therefore help materially
in eking out our scant wheat supply as the percentage of the wheat
berry used for bread flour is but 72 per cent. Breads made from these
coarser flours also aid digestion and are a valuable addition to the
dietary.
In order to keep down waste by eliminating the poor batch of bread,
it is necessary to understand the principles of bread-making.
Fermentation is the basic principle of yeast bread, and fermentation
is controlled by temperature. The yeast plant grows at a temperature
from 70 to 90 degrees (Fahrenheit), and if care is taken to maintain
this temperature during the process of fermentation, waste caused by
sour dough or over-fermentation will be eliminated. When we control
the temperature we can also reduce the time necessary for making a
loaf of bread, or several loaves of bread as may be needed, into as
short a period as three hours. This is what is known as the quick
method. It not only saves time and labor, but, controlling the
temperature, insures accurate results. The easiest way to control the
temperature is to put the bowl containing the dough into another of
slightly larger size containing water at a temperature of 90 degrees.
The water of course should never be hot. Hot water kills the yeast
plant. Cold water checks its growth. Cover the bowl and set it in the
gas oven or fireless cooker or on the shelf of the coal range. As the
water in the large bowl cools off, remove a cupful and add a cupful of
hot water. At the end of one and one-half hours the dough should have
doubled in bulk. Take it out of the pan and knead until the large gas
bubbles are broken (about ten minutes). Then place in greased bread
pans and allow to rise for another half hour. At the end of this time
it will not only fill the pan, but will project out of it. Do not
allow the dough to rise too high, for then the bread will have large
holes in it. A good proportion as a general rule to follow, is:
3-1/2 cupfuls of flour (this includes added cereals)
1 cupful of water or milk
1/2 tablespoon shortening
1-1/2 teaspoons salt
1 cake of compressed yeast
In this recipe sugar has been omitted because of the serious
shortage, but after the war a teaspoon of sugar should be
added. The shortening, although small in quantity, may also be
omitted.
These materials make a loaf of about one pound, which should be
baked in forty to fifty minutes at a temperature of 450 degrees
(Fahrenheit). Allow a little longer time for bread containing oatmeal
or other grains. Such breads require a little longer baking and
a little lower temperature than wheat breads. If you do not use a
thermometer in testing your oven, place a piece of paper on the center
shelf, and if it browns in two minutes your oven is right. If a longer
period for raising is allowed than is suggested in the above recipe,
the yeast proportion should be decreased. For overnight bread use
one-quarter yeast cake per loaf; for six-hour bread, use one-half
yeast cake per loaf; for three-hour bread, use one yeast cake per
loaf. In baking, the time allowed should depend on the size of the
loaf. When baked at a temperature of 450 degrees, large loaves take
from forty-five to sixty minutes, small loaves from thirty to forty
minutes, rolls from ten to twenty minutes.
It is well to divide the oven time into four parts. During the first
quarter, the rising continues; second quarter, browning begins; the
third quarter, browning is finished; the fourth quarter, bread shrinks
from the side of the pan. These are always safe tests to follow in
your baking. When baked, the bread should be turned out of the pans
and allow to cool on a wire rack. When cool, put the bread in a stone
crock or bread box. To prevent staleness, keep the old bread away from
the fresh--scald the bread crock or give your bread box a sun bath at
frequent intervals.
Even with all possible care to prevent waste, yeast breads will not
conserve our wheat supply so well as quick breads, because all yeast
breads need a larger percentage of wheat. The home baker can better
serve her country by introducing into her menus numerous quick
breads that can be made from cornmeal, rye, corn and rye, hominy, and
buckwheat. Griddle cakes and waffles can also be made from lentils,
soy beans, potatoes, rice and peas.
Do not expect that the use of other cereals in bread-making will
reduce the cost of your bread. That is not the object. Saving of wheat
for war needs is the thing we are striving for, and this is as much
an act of loyalty as buying Liberty Bonds. It is to meet the crucial
world need of bread that we are learning to substitute, and not to
spare the national purse.
Besides this saving of wheat, our Government also asks us to omit
all fat from our yeast breads in order to conserve the diminishing
fat supply. This may seem impossible to the woman who has never made
bread without shortening, but recent experiments in bread-making
laboratories have proved that bread, without shortening, is just
as light and as good in texture as that made with shortening--the
only difference being a slight change in flavor. These experiments
have also shown that it is possible to supply shortening by the
introduction of 3 per cent. to 5 per cent. of canned cocoanut or of
peanut butter, and that sugar may also be omitted from bread-making
recipes. In fact, the war is bringing about manifold interesting
experiments which prove that edible and nutritious bread can be made
of many things besides the usual white flour.
The recipes herewith appended, showing the use of combinations of
cereals and wheat, have been carefully tested in The Forecast School
of Modern Cookery. Good bread can be made from each recipe, and the
new flavors obtained by the use of other grains make a pleasing and
wholesome variety.
A family which has eaten oatmeal or entire wheat bread will never
again be satisfied with a diet that includes only bread made from
bleached flour. Children, especially, will be benefited by the change,
as the breads made from coarser flours are not only more nutritious,
but are rich in the minerals and vitamine elements that are so
essential to the growth of strong teeth, bones and growing tissues.
The homemaker, too, will never regret her larger acquaintance with
bread-making materials, as the greater variety of breads that she will
find herself able to produce will be a source of pleasure and keen
satisfaction.
[Illustration: Breads Made From the Coarser Flours, Whole Wheat,
Cornmeal, Rye, Conserve Our Wheat Supply]
_To Conform to U.S. Food Administration Regulations During the War,
Eliminate Fat and Sweetening in Breads--Whenever Fat Is Used, Use
Drippings_
THE USE OF CORN
CORNMEAL ROLLS
1 cup bread flour
1 cup cornmeal
4 teaspoons baking powder
2 tablespoons fat
1 egg
1/3 cup milk
1-1/2 teaspoons salt
1 tablespoon sugar
Mix and sift dry ingredients and cut in the fat. Beat the egg and add
to it the milk. Combine the liquid with the dry ingredients. Shape as
Parker House rolls and bake in a hot oven 12 to 15 minutes.
BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS
2 cups cornmeal
1 egg
2 tablespoons sugar
2 tablespoons fat
2 cups sour or buttermilk
1 teaspoon salt
1 teaspoon soda
Dissolve soda in a little cold water. Mix ingredients adding soda
last. Bake in hot oven 20 minutes.
CORNMEAL GRIDDLE CAKES
1-1/3 cups cornmeal
1-1/2 cups boiling water
3/4 cup milk
2 tablespoons fat
1 tablespoon molasses
2/3 cup flour
1-1/2 teaspoons salt
4 teaspoons baking powder
Scald meal with boiling water. Add milk, fat and molasses. Add sifted
dry ingredients. Bake on hot griddle.
SOUTHERN SPOON BREAD
1 cup white cornmeal
2 cups boiling water
1/4 cup bacon fat or drippings
3 teaspoons baking powder
1 teaspoon salt
2 eggs
3 slices bread
1/2 cup cold water
1 cup milk
Scald cornmeal with boiling water. Soak bread in cold water and
milk. Separate yolks and whites of eggs. Beat each until light. Mix
ingredients in order given, folding in whites of eggs last. Bake in
buttered dish in hot oven 50 minutes.
SPOON BREAD
2 cups water
1 cup milk
1 cup cornmeal
1/3 cup sweet pepper
1 tablespoon fat
2 eggs
2 teaspoons salt
Mix water and cornmeal and bring to the boiling point and cook 5
minutes. Beat eggs well and add with other materials to the mush.
Beat well and bake in a well-greased pan for 25 minutes in a hot oven.
Serve from the same dish with a spoon. Serve with milk or syrup.
CORNMEAL RAGGED ROBINS
1-1/2 cups cornmeal
1 cup bread flour
1-1/2 teaspoons salt
1-1/3 cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4 teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may
be rolled and cut same as baking powder biscuits.
INDIAN PUDDING
4 cups milk
1/3 cup cornmeal
1/3 cup molasses
1 teaspoon salt
1 teaspoon ginger
1 teaspoon allspice
Cook milk and meal in a double boiler 20 minutes; add molasses, salt
and ginger. Pour into greased pudding dish and bake two hours in a
slow oven, or use fireless cooker. Serve with milk. This makes a good
and nourishing dessert. Serves six.
TAMALE PIE
2 cups cornmeal
5 cups water (boiling)
2 tablespoons fat
1 teaspoon salt
1 onion
2 cups tomatoes
2 cups cooked or raw meat cut in small pieces
1/4 cup green peppers
To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half
hour. Brown onion in fat, add meat. Add salt, 1/8 teaspoon cayenne,
the tomatoes and green peppers. Grease baking dish, put in layer of
cornmeal mush, add seasoned meat, and cover with mush. Bake one-half
hour.
EGGLESS CORN BREAD
1 cup cornmeal
1/2 cup bread flour
3 tablespoons molasses
1 cup milk
3 teaspoons baking powder
2 teaspoons salt
2 tablespoons fat
Beat thoroughly. Bake in greased muffin pans 20 minutes.
SWEET MILK CORN BREAD
2 cups cornmeal
2 cups sweet milk (whole or skim)
4 teaspoons baking powder
2 tablespoons corn syrup
2 tablespoons fat
1 teaspoon salt
1 egg
Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat
well. Bake in shallow pan for about 30 minutes.
SOUR MILK CORN BREAD
2 cups cornmeal
2 cups sour milk
1 teaspoon soda
2 tablespoons fat
2 tablespoons corn syrup or molasses
1 teaspoon salt
1 egg
Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased
pan 20 minutes.
THE USE OF OATS
COOKED OATMEAL BREAD
3 cups thick cooked oatmeal
2 tablespoons fat
1-1/2 tablespoons salt
3 tablespoons molasses
1-1/2 cakes yeast
3/4 cup lukewarm water
About 5 cups flour
To oatmeal add the sugar, salt and fat. Mix the yeast cake with the
lukewarm water, add it to the other materials and stir in the flour
until the dough will not stick to the sides of the bowl. Knead until
elastic, ten to fifteen minutes, moisten the top of the dough with
a little water to prevent a hard crust forming, and set to rise in a
warm place. When double its bulk, knead again for a few minutes. Shape
into loaves and put into greased pans. Let rise double in bulk and
bake in a moderate oven for about 50 minutes.
OATMEAL BREAD
2 cups rolled oats
2 cups boiling water
1/3 cup molasses
1 yeast cake
3/4 cup lukewarm water
1 tablespoon salt
2 tablespoons fat (melted)
About 6 cups bread flour
Scald the rolled oats with the boiling water and let stand until cool.
Dissolve the yeast in the lukewarm water and add to the first mixture
when cool. Add the molasses, salt and melted fat. Stir in enough bread
flour to knead. Turn on a floured board. Knead lightly. Return to bowl
and let rise until double in bulk. Knead and shape in loaves and let
rise until double again. Bake in a moderate oven 45 minutes.
OATMEAL NUT BREAD
1 cake compressed yeast
2 cups boiling water
1/2 cup lukewarm water
2 cups rolled oats
1 teaspoon salt
1/4 cup brown sugar or 2 tablespoons corn syrup
2 tablespoons fat
4 cups flour
1/2 cup chopped nuts.
Pour two cups of boiling water over oatmeal, cover and let stand until
lukewarm. Dissolve yeast and sugar in one-half cup lukewarm water,
add shortening and add this to the oatmeal and water. Add one cup of
flour, or enough to make an ordinary sponge. Beat well. Cover and set
aside in a moderately warm place to rise for one hour.
Add enough flour to make a dough--about three cups, add nuts and
the salt. Knead well. Place in greased bowl, cover and let rise in
a moderately warm place until double in bulk--about one and one-half
hour. Mould into loaves, fill well-greased pans half full, cover and
let rise again one hour. Bake forty-five minutes in a moderate oven.
OATMEAL SCONES
1 cup cold porridge (stiff)
1 cup boiling water
1 tablespoon fat
1/2 teaspoon baking powder or 1/4 teaspoon soda
1 teaspoon corn syrup
1/2 teaspoon salt
Mix soda, boiling water and fat. Mix all. Turn on board. Mould
flat--cut 1/4-inch thick and bake on griddle.
OATMEAL MUFFINS
1-1/3 cups flour
2 tablespoons molasses
1/2 teaspoon salt
2 tablespoons fat
3 teaspoons baking powder
1 egg beaten
1/2 cup milk
1 cup cooked oatmeal
Sift dry ingredients. Add egg and milk. Add fat and cereal. Beat well.
Bake in greased tins 20 minutes.
ROLLED OATS RAGGED ROBINS
1-1/2 cups rolled oats
1 cup bread flour
1-1/3 teaspoons salt
1-1/3 cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4 teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may
be rolled and cut same as baking powder biscuits. (If uncooked rolled
oats are used, allow to stand in the milk for 30 minutes before making
recipe.)
THE USE OF RYE
RYE YEAST BREAD
1 cup milk and water, or water
1 tablespoon fat
2 tablespoons corn syrup
1 teaspoon salt
2-1/2 cups rye flour
2-1/2 cups wheat flour
1/2 cake compressed yeast
2 tablespoons water
Combine ingredients. Mix into dough and knead. Let rise until double
original bulk. Knead again. When double bulk, bake about
RYE ROLLS
4 cups rye flour
1-1/2 teaspoons salt
6 teaspoons baking powder
1-1/2 cups milk
2 tablespoons fat
1 cup chopped nuts
Mix dry ingredients thoroughly. Add milk, nuts and melted shortening.
Knead. Shape into rolls. Put into greased pans. Let stand one-half
hour. Bake in moderate oven 30 minutes.
WAR BREAD
2 cups boiling water
2 tablespoons sugar
1-1/2 teaspoons salt
1/4 cup lukewarm water
2 tablespoons fat
6 cups rye flour
1-1/2 cups whole wheat flour
1 cake yeast
To the boiling water, add the sugar, fat and salt. When lukewarm, add
the yeast which has been dissolved in the lukewarm water. Add the rye
and whole wheat flour. Cover and let rise until twice its bulk, shape
into loaves; let rise until double and bake about 40 minutes, in a
moderately hot oven.
RYE RAGGED ROBINS
1-1/2 cups rye flour
1 cup bread flour
1-1/2 teaspoons salt
1-1/3 cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4 teaspoons soda
Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may
be rolled and cut same as baking powder biscuits.
THE USE OF BARLEY
BARLEY YEAST BREAD
1 cup milk and water, or water
2 tablespoons corn syrup
1 tablespoon fat
1-1/2 teaspoons salt
1-1/6 cups barley flour
2-1/3 cups wheat flour
1/2 cake compressed yeast
Soften the yeast in 1/4 cup lukewarm liquid. Combine ingredients. Mix
into a dough. Knead and let rise to double original bulk. Knead again.
Put in pan; when again double in bulk bake 45 minutes.
BARLEY MUFFINS
1-1/4 cups whole wheat flour
1 cup barley meal
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
1-1/4 cups sour milk
1/2 teaspoon soda
2 tablespoons drippings
Sift flour, barley meal, salt and baking powder. Dissolve soda in a
little cold water and add to sour milk. Combine flour mixture and sour
milk, add beaten egg and melted fat. Bake in muffin pans in a moderate
oven 25 minutes.
BARLEY SPOON BREAD
2 tablespoons pork drippings
3 cups boiling water
1 cup barley meal
2 eggs
Heat drippings in saucepan until slightly brown, add water and when
boiling, add barley meal, stirring constantly. Cook in a double
boiler one-half hour, cool, and add well-beaten yolks. Fold in whites,
beaten. Bake in greased dish in moderate oven one-half hour.
BARLEY PUDDING
5 cups milk
1/2 cup barley meal
1/2 teaspoon salt
1/2 teaspoon ginger
3/4 cup molasses
Scald the milk, pour this on the meal and cook in double boiler
one-half hour; add molasses, salt and ginger. Pour into greased
pudding dish and bake two hours in a slow oven. Serve either hot or
cold with syrup.
BARLEY SCONES
1 cup whole wheat flour
1 cup barley meal
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons fat
3/4 cup sour milk
1/3 teaspoon soda
Sift flour, barley meal, salt and baking powder together. Add fat.
Dissolve soda in one tablespoon cold water and add to sour milk.
Combine flour mixture and sour milk to form a soft dough. Turn out on
a well-floured board, knead slightly, roll to one-half inch thickness;
cut in small pieces and bake in a hot oven 15 minutes.
THE USE OF POTATO
POTATO BISCUIT
1 cup mashed lightly packed potato
2 tablespoons fat
1 cup whole wheat flour
1 teaspoons baking powder
1 teaspoon salt
About 1/2 cup milk or water in which potatoes were cooked
Add melted fat to mashed potato. Mix and sift flour, baking powder and
salt and add to potato mixture, add enough of the milk to make a soft
dough. Roll out 1/2 inch thick, cut with a biscuit cutter and bake in
a quick oven for 15 minutes. (If bread flour is used in place of whole
wheat, the biscuits are slightly lighter and flakier in texture.)
POTATO BREAD
1-1/2 cups tightly packed mashed potato
2-1/2 cups wheat flour
1 tablespoon warm water
1/2 yeast cake
1/2 teaspoon salt
Make dough as usual. Let rise in warm place for 15 minutes. Mould into
loaf, put in pan, let rise until double in bulk in warm place. Bake
for 45 minutes in hot oven.
POTATO YEAST BREAD
1/2 cup milk and water or water
2 tablespoons corn syrup
4 tablespoons fat
1-1/2 teaspoons salt
4 cups boiled potatoes
8 cups flour
1/2 cake compressed yeast
1/4 cup warm water
Dissolve yeast in the warm water. Add other ingredients and make same
as any bread.
POTATO PARKER HOUSE ROLLS
1/2 cake yeast
1 cup milk (scalded)
1 teaspoon fat
3 tablespoons corn syrup (or 1 tablespoon sugar)
3-1/2 cups flour
2 cups potato (mashed and hot)
1 teaspoon salt
1 egg
Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add
potato and knead until smooth. Let rise until light. Roll thin, fold
over, bake until brown.
THE USE OF MIXED GRAINS
WAR BREAD OR THIRDS BREAD
1 pint milk, or milk and water
2 teaspoons salt
2 tablespoons molasses
1 yeast cake
2 tablespoons fat
Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal
and enough whole wheat flour to knead. Let rise, knead, shape, let
rise again in the pan and bake 45 minutes.
CORN MEAL AND RYE BREAD
2 cups lukewarm water
1 cake yeast
2 teaspoons salt
1/3 cup molasses
1-1/4 cup rye flour
1 cup corn meal
3 cups bread flour
Dissolve yeast cake in water, add remaining ingredients, and mix
thoroughly. Let rise, shape, let rise again and bake.
BOSTON BROWN BREAD
1 cup rye meal
1 cup cornmeal
1 cup graham flour
2 cups sour milk
1-3/4 teaspoons soda
1-1/2 teaspoons salt
3/4 cup molasses
Beat well. Put in greased covered molds, steam 2 to 3 hours.
BREAD MUFFINS
2 cups bread crumbs
1/3 cup flour
1 tablespoon fat, melted
1-1/2 cups milk
1 egg
2 teaspoons baking powder
1/2 teaspoon salt
Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg
yolks, dry ingredients sifted together and fat. Fold in beaten whites
of eggs. Bake in muffin tins in moderate oven for 15 minutes.
CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS
1/3 cup boiling water
1 cup cornmeal
1/4 teaspoon soda
1/4 cup molasses
1 cup whole wheat flour
1 cup rye flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup raisins cut in halves
1/4 cup chopped nuts
2 tablespoons fat
Scald meal with boiling water, mix soda and molasses. Mix dry
ingredients, mix all thoroughly. Bake in muffin pans one-half hour.
SOY BEAN MEAL BISCUIT
1 cup soy bean meal or flour
1 cup whole wheat
1-1/2 teaspoons salt
4 teaspoons baking powder
1 tablespoon corn syrup
2 tablespoons fat
1 cup milk
Sift dry ingredients. Cut in fat. Add liquid to make soft dough. Roll
one-half inch thick. Cut and bake 12 to 15 minutes in hot oven.
EMERGENCY BISCUIT
1 cup whole wheat flour
1 cup cornmeal
1 tablespoon fat
1/2 teaspoon soda
1 cup sour milk
1 teaspoon salt
Mix as baking powder biscuit. Drop by spoonfuls on greased baking
sheet. Bake 15 minutes in hot oven.
PANCAKES AND WAFFLES
SOUR MILK PANCAKES
1 cup sour milk
1/2 cup cooked cereal or
1 cup bread crumbs
1 tablespoon melted fat
1 egg
3/4 cup whole wheat flour
1 teaspoon soda
1/8 teaspoon salt
Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix
soda with sour milk and add to other ingredients.
SPLIT PEA PANCAKES
2 cups split peas
2 egg whites
1/3 cup flour
1 cup milk
2 egg yolks
2 tablespoons pork drippings
1/8 teaspoon cayenne
1 teaspoon salt
1 teaspoonful baking powder
Soak peas over night, cook, and when tender, put through a food
chopper and mix the ingredients. Bake on hot greased griddle.
BREAD GRIDDLE CAKES
2 cups sour milk
2 cups bread
Let stand until soft
Put through colander. For each one pint use:
1 egg
1 teaspoon soda
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup flour
1 egg beaten
Mix well; bake at once on hot greased griddle.
OATMEAL PANCAKES
2 cups oatmeal
1 tablespoon melted fat
1/8 teaspoon salt
Add:
1 egg beaten into a cupful of milk
1 cupful flour into which has been sifted 1 teaspoonful baking
powder.
Beat well. Cook on a griddle. This is an excellent way to use
left-over oatmeal.
POTATO PANCAKES
2 cups of chopped potato
1/2 cup milk
1 egg
1 teaspoon salt
2 cups flour
5 teaspoons of baking powder
2 cups of hot water
Parboil potatoes in the skins for fifteen minutes. Pare and chop fine
or put through food chopper. Mix potatoes, milk, eggs and salt. Sift
the flour and baking powder and stir into a smooth batter. Thin with
hot water as necessary. Bake on a greased griddle.
RICE WAFFLES
1 cup cold boiled rice
1-1/2 cups milk
2 eggs
2 cups flour
1/3 teaspoon salt
1 tablespoon melted fat
4 teaspoons baking powder
Add milk to rice and stir until smooth. Add salt, egg yolks beaten;
add flour sifted with baking powder and salt; add fat; add stiffly
beaten whites.
RICE GRIDDLE CAKES
1/2 cup boiled rice
1/2 cup flour
3 tablespoons fat
1 pint milk
2/3 teaspoon salt
1/2 teaspoon soda
Stir rice in milk. Let stand one-half hour. Add other ingredients,
having dissolved soda in one tablespoon cold water.
CORNMEAL WAFFLES
1 cup cornmeal
1/2 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup corn syrup
1 egg
1 pint milk
1 tablespoon fat
Cook cornmeal and milk in double boiler 10 minutes. Sift dry
ingredients. Add milk, cornmeal; beaten yolks; fat, beaten whites.
CORNMEAL AND RYE WAFFLES
1 cup rye flour
3/4 cup cornmeal
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon melted fat
2 eggs
1-1/4 cups milk
Sift dry ingredients. Add beaten yolks added to milk. Add fat and
stiffly beaten whites. If waffles are not crisp add more liquid.
[Illustration: Each Food Shown is Equivalent in Protein to the Platter
of Meat in the Center of the Picture.]
SAVE MEAT
_REASONS WHY OUR GOVERNMENT HAS ASKED US TO SAVE MEAT WITH PRACTICAL
RECIPES FOR MEAT CONSERVATION_
As a nation we eat and waste 80 per cent. more meat than we require to
maintain health. This statement, recently issued by the United States
Food Administration, is appalling when we consider that there is a
greater demand for meat in the world to-day than ever before, coupled
with a greatly decreased production. The increase in the demand for
meat and animal products is due to the stress of the war. Millions of
men are on the fighting line doing hard physical labor, and require
a larger food allowance than when they were civilians. To meet
the demand for meat and to save their grains, our Allies have been
compelled to kill upward of thirty-three million head of their stock
animals, and they have thus stifled their animal production. This was
burning the candle at both ends, and they now face increased demand
handicapped by decreased production.
America must fill the breach. Not only must we meet the present
increased demand, but we must be prepared as the war advances to meet
an even greater demand for this most necessary food. The way out of
this serious situation is first to reduce meat consumption to the
amount really needed and then to learn to use other foods that will
supply the food element which is found in meat. This element is called
protein, and we depend upon it to build and repair body tissues.
Although most persons believe that protein can only be obtained
from meat, it is found in many other foods, such as milk, skim milk,
cheese, cottage cheese, poultry, eggs, fish, dried peas, beans, cow
peas, lentils and nuts. For instance, pound for pound, salmon, either
fresh or canned, equals round steak in protein content; cream cheese
contains one-quarter more protein and three times as much fat; peanuts
(hulled) one-quarter more protein and three and a half times as much
fat; beans (dried) a little more protein and one-fifth as much fat;
eggs (one dozen) about the same in protein and one-half more fat. It
is our manifest duty to learn how to make the best use of these foods
in order to save beef, pork and mutton, to be shipped across the sea.
This means that the housekeeper has before her the task of training
the family palate to accept new food preparations. Training the family
palate is not easy, because bodies that have grown accustomed to
certain food combinations find it difficult to get along without them,
and rebel at a change. If these habits of diet are suddenly disturbed
we may upset digestion, as well as create a feeling of dissatisfaction
which is equally harmful to physical well-being. The wise housekeeper
will therefore make her changes gradually.
In reducing meat in the diet of a family that has been used to having
meat twice a day, it will be well to start out with meat once a day
and keep up this régime for a couple of weeks. Then drop meat for a
whole day, supplying in its stead a meat substitute dish that will
furnish the same nutriment. After a while you can use meat substitutes
at least twice a week without disturbing the family's mental or
physical equilibrium. It would be well also to introduce dishes
that extend the meat flavor, such as stews combined with dumplings,
hominy, or rice; pot pies or short cakes with a dressing of meat and
vegetables; meat loaf, souffle or croquettes in which meat is combined
with bread crumbs, potato or rice.
Meat eating is largely a matter of flavor. If flavor is supplied,
the reduction of meat in the diet can be made with little annoyance.
Nutrition can always be supplied in the other dishes that accompany
the meal, as a certain proportion of protein is found in almost every
food product. The meat that we use to obtain flavor in sauces and
gravies need not be large in quantity, nor expensive in cut. The poor
or cheap cuts have generally more flavor than the expensive ones,
the difference being entirely in texture and tenderness, freedom from
gristle and inedible tissue. There are many cereals, such as rice,
hominy, cornmeal, samp and many vegetable dishes, especially dried
beans of all kinds, that are greatly improved by the addition of meat
sauce and when prepared in this way may be served as the main dish of
a meal.
Dr. Harvey W. Wiley has stated that the meat eating of the future will
not be regarded as a necessity so much as it has been in the past, and
that meat will be used more as a condimental substance. Europe has for
years used meat for flavor rather than for nutriment. It would seem
that the time has come for Americans to learn the use of meat for
flavor and to utilize more skillfully the protein of other foods.
It may be difficult to convince the meat lover that he can radically
reduce the proportion of meat in his diet without detriment to health.
Many persons adhere to the notion that you are not nourished unless
you eat meat; that meat foods are absolutely necessary to maintain the
body strength. This idea is entirely without foundation, for the foods
mentioned as meat substitutes earlier in this chapter can be made to
feed the world, and feed it well--in fact, no nation uses so large a
proportion of meat as America.
The first step, therefore, in preparing ourselves to reduce meat
consumption is to recognize that only a small quantity of meat is
necessary to supply sufficient protein for adult life. The growing
child or the youth springing into manhood needs a larger percentage of
meat than the adult, and in apportioning the family's meat ration this
fact should not be overlooked.
The second step is to reduce the amount purchased, choosing cuts that
contain the least waste, and by utilizing with care that which we do
purchase. Fat, trimmings, and bones all have their uses and should be
saved from the garbage pail.
Careful buying, of course, depends on a knowledge of cuts, a study
of the percentage of waste in each cut, and the food value of the
different kinds of meat. Make a study of the different cuts, as shown
in the charts on pages 36, 37, and armed with this knowledge go forth
to the butcher for practical buying.
Then comes the cooking, which can only be properly done when the
fundamental principles of the cooking processes, such as boiling,
braising, broiling, stewing, roasting and frying are understood.
Each cut requires different handling to secure the maximum amount of
nutriment and flavor. The waste occasioned by improper cooking is a
large factor in both household and national economy.
It has been estimated that a waste of an ounce each day of edible meat
or fat in the twenty million American homes amounts to 456,000,000
pounds of valuable animal food a year. At average dressed weights,
this amounts to 875,000 steers, or over 3,000,000 hogs. Each
housekeeper, therefore, who saves her ounce a day aids in this
enormous saving, which will mean so much in the feeding of our men on
the fighting line.
So the housekeeper who goes to her task of training the family palate
to accept meat substitutes and meat economy dishes, who revolutionizes
her methods of cooking so as to utilize even "the pig's squeak," will
be doing her bit toward making the world safe for democracy.
The following charts, tables of nutritive values and suggested menus
have been arranged to help her do this work. The American woman has
her share in this great world struggle, and that is the intelligent
conservation of food.
SELECTION OF MEAT
BEEF--Dull red as cut, brighter after exposure to air; lean, well
mottled with fat; flesh, firm; fat, yellowish in color. Best beef from
animal 3 to 5 years old, weighing 900 to 1,200 pounds. Do not buy wet,
soft, or pink beef.
VEAL--Flesh pink. (If white, calf was bled before killed or animal too
young.) The fat should be white.
MUTTON--Best from animal 3 years old. Flesh dull red, fat firm and
white.
LAMB--(Spring Lamb 3 months to 6 months old; season, February to
March.) Bones of lamb should be small; end of bone in leg of lamb
should be serrated; flesh pink, and fat white.
PORK--The lean should be fine grained and pale pink. The skin should
be smooth and clear. If flesh is soft, or fat yellowish, pork is not
good.
SELECTION OF TOUGHER CUTS AND THEIR USES
Less expensive cuts of meat have more nourishment than the more
expensive, and if properly cooked and seasoned, have as much
tenderness. Tough cuts, as chuck or top sirloin, may be boned and
rolled and then roasted by the same method as tender cuts, the only
difference will be that the tougher cuts require longer cooking. Have
the bones from rolled meats sent home to use for soups. Corned beef
may be selected from flank, naval, plate or brisket. These cuts are
more juicy than rump or round cuts.
1. _For pot roast_ use chuck, crossrib, round, shoulder, rump or top
sirloin.
2. _For stew_ use shin, shoulder, top sirloin or neck.
3. _For steaks_ use flank, round or chuck. If these cuts are pounded,
or both pounded and rubbed with a mixture of 1 part vinegar and 2
parts oil before cooking, they will be very tender.
4. _Soups_--Buy shin or neck. The meat from these may be utilized
by serving with horseradish or mustard sauce, or combined with equal
amount of fresh meat for meat loaf, scalloped dish, etc.
DRY METHODS
1. _Roasting or Baking_--Oven roasting or baking is applied to roasts.
Place the roast in a hot oven, or if gas is used, put in the broiling
oven to sear the outside quickly, and thus keep in the juices.
Salt, pepper and flour. If an open roasting pan is used place a few
tablespoonfuls of fat and 1 cup of water in the pan, which should be
used to baste the roast frequently. If a covered pan is used basting
is unnecessary.
Beef or mutton (5 to 8 lbs.) 10 min. to the lb. 10 min. extra
Lamb (5 to 8 lbs.) 12 min. to the lb. 12 min. extra
Veal (5 to 8 lbs.) 15 min. to the lb. 15 min. extra
Pork (5 to 8 lbs.) 25 min. to the lb. 25 min. extra
Turkey 20 min. to the lb.
Chicken 30 min. to the lb.
Duck 30 min. to the lb.
Goose 30 min. to the lb.
Game 30 min. to the lb.
2. _Broiling_--Cooking over or under clear fire. This method is used
for chops or steaks.
Sear the meat on both sides. Then reduce the heat and turn the meat
frequently. Use no fat.
_Time Table_--(Count time after meat is seared).
1/2 inch chops or steaks, 5 minutes
1 inch chops or steaks, 10 minutes
2 inch chops or steaks, 15 to 18 minutes
3. _Pan Broiling_--Cooking in pan with no fat. _Time table same as for
broiling_ chops, steaks, etc.
4. _Sautéing_--Cooking in pan in small amount of fat. Commonly
termed "frying." Used for steaks, chops, etc. _Time table same as for
broiling._
MOIST METHODS
1. Boiling--Cooking in boiling water--especially poultry, salt meats,
etc.
2. Steaming--A method of cooking by utilizing steam from boiling
water, which retains more food value than any other. Too seldom
applied to meats.
3. Frying--Cooking by immersion in hot fat at temperature 400 to 450
degrees Fahrenheit. Used for croquettes, etc.
If a fat thermometer is not available, test by using small pieces of
bread. Put into heated fat:
A--For croquettes made from food requiring little cooking, such as
oysters, or from previously cooked mixtures, as rice, fish or meat
croquettes, bread should brown in one-half minute.
B--For mixtures requiring cooking, as doughnuts, fritters, etc., bread
should brown in one minute.
COMBINATION METHODS
1. Pot Roasting--Cooking (by use of steam from small amount of water)
tough cuts of meat which have been browned but not cooked thoroughly.
Season meat. Dredge with flour. Sear in hot pan until well browned.
Place oil rack in pot containing water to height of one inch, but do
not let water reach the meat. Keep water slowly boiling. Replenish as
needed with boiling water. This method renders tough cuts tender, but
requires several hours cooking.
2. Stewing--A combination of methods which draws part of flavor into
gravy and retains part in pieces which are to be used as meat.
Cut meat into pieces suitable for serving. Cover one-half of meat with
cold water. Let stand one hour. Bring slowly to boiling point. Dredge
other half of meat with flour and brown in small amount of fat. Add
to the other mixture and cook slowly 1-1/2 to 2 hours, or until tender,
adding diced vegetables, thickening and seasoning as desired one-half
hour before cooking is finished.
3. Fricasseeing--Cooking in a sauce until tender, meat which has been
previously browned but not cooked throughout.
Brown meat in small amount of fat. Place in boiling water to cover.
Cook slowly until tender. To 1 pint of water in which meat is cooked,
add 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 cup
milk, thoroughly blended. When at boiling point, add one beaten egg, 1
tablespoon chopped parsley and 1 tablespoon cold water well mixed, Add
cooked meat and serve.
[Illustration: VEAL]
Neck for stews.
Shoulder for inexpensive chops.
Sweetbread--broiled or creamed.
Breast for roast or pot roast.
Loin for roast.
Rump for stews.
Cutlet for broiling.
[Illustration: BEEF]
[Illustration: LAMB AND MUTTON]
Neck--use for stews.
Shoulder for cheaper chops.
Breast for roast
Ribs for chops or crown roast.
Loin for roast.
Flank for stews.
Leg for cutlet and roast.
[Illustration: PORK]
Head for cheese.