cheaper.
Loin used for chops or roast.
Ham for boiling, roasting or pan broiling.
LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED
TO THEIR USE
| ANIMAL |
ORGAN | SOURCE | METHODS OF COOKING
-------------+------------+--------------------------
Brains | Sheep | Broiled or scrambled
| Pork | with egg
-------------+------------+--------------------------
| Veal |
Heart | Pork | Stuffed, baked or broiled
| Beef |
-------------+------------+--------------------------
| Beef |
Kidney | Lamb | Stewed or sauted
| Veal |
-------------+------------+-------------------------
| Beef | Fried, boiled, sauted or
Liver | Veal | broiled
| Lamb |
-------------+------------+-------------------------
Sweetbreads | Young Veal | Creamed, broiled
| Young Beef |
-------------+------------+-------------------------
Tail | Beef | Soup or boiled
| Pork |
-------------+------------+-------------------------
Tongue | Beef | Boiled, pickled, corned
| Pork |
-------------+------------+-------------------------
Tripe | Veal | Broiled or boiled
-------------+------------+-------------------------
Fat | All Animals| Fried out for cooking or
| | soap making
-------------+------------+-------------------------
| | Pickled or boiled or used
Pigs Feet | Pork | with meat from head
| | for head cheese
-------------+------------+--------------------------
COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES
|Carbo- |Mineral|
| Water |Protein| Fat |hydrate|Matter |Calories
Name | % | % | % | % | % | per lb.
-------------+-------+-------+-------+-------+-------+--------
Cheese | 34.2 | 25.2 | 31.7 | 2.4 | 3.8 | 1,950
Eggs | 73.7 | 13.4 | 10.5 | ... | 1.0 | 720
Milk | 87.0 | 3.3 | 4.0 | 5.0 | 0.7 | 310
Beef | 54.8 | 23.5 | 20.4 | ... | 1.2 | 1,300
Cod | 58.5 | 11.1 | 0.2 | ... | 0.8 | 209
Salmon | 64.0 | 22.0 | 12.8 | ... | 1.4 | 923
Peas | 85.3 | 3.6 | 0.2 | 9.8 | 1.1 | 252
Baked Beans | 68.9 | 6.9 | 2.5 | 19.6 | 2.1 | 583
Lentils | 15.9 | 25.1 | 1.0 | 56.1 | 1.1 | 1,620
Peanuts | 9.2 | 25.8 | 38.6 | 24.4 | 0.2 | 2,490
String Beans | 93.7 | 1.1 | 0.1 | 3.8 | 1.3 | 92
Walnuts | 2.5 | 18.4 | 64.4 | 13.0 | 1.7 | 3,182
Almonds | 4.8 | 21.0 | 54.9 | 17.3 | 2.0 | 2,940
THE ECONOMY OF MEAT AND MEAT SUBSTITUTES
Don't buy more than your family actually needs. Study and know what
the actual needs are, and you will not make unnecessary expenditures.
Learn what the various cuts of meat are, what they can be used for,
and which are best suited to the particular needs of your household.
Study the timeliness of buying certain cuts of meats. There are days
when prices are lower than normal.
Always check the butcher's weights by watching him closely or by
weighing the goods on scales of your own.
Always buy a definite quantity. Ask what the pound rate is, and note
any fractional part of the weight. Don't ask for "ten or twenty cents'
worth."
Select your meat or fish personally. There is no doubt that high
retail prices are due to the tendency of many housewives to do their
buying by telephone or through their servants.
Test the freshness of meat and fish. Staleness of meat and fish is
shown by loose and flabby flesh. The gills of fresh fish are red and
the fins stiff.
Make all the purchases possible at a public market, if you can walk
to it, or if carfare will not make too large an increase in the amount
you have set aside for the day's buying.
A food chopper can be made to pay for itself in a short time by the
great variety of ways it furnishes of utilizing left-overs.
If possible, buy meat trimmings. They cost 20 cents a pound and can be
used in many ways.
Buy the ends of bacon strips. They are just as nutritious as sliced
bacon and cost 50 per cent. less.
Learn to use drippings in place of butter for cooking purposes.
Buy cracked eggs. They cost much less than whole ones and are usually
just as good.
Keep a stock pot. Drop into it all left-overs. These make an excellent
basis for soup stock.
Don't throw away the heads and bones of fish. Clean them and use them
with vegetables for fish chowder or cream of fish soup.
Study attractive ways of serving food. Plain, cheap, dishes can be
made appetizing if they look attractive on the table.
Experiment with meat substitutes. Cheese, dried vegetables and the
cheaper varieties of fish can supply all the nutriment of meat at a
much lower cost.
Don't do your cooking "by guess." If the various ingredients are
measured accurately, the dish will taste better and cost less.
Don't buy delicatessen food if you can possibly avoid it. Delicatessen
meals cost 15 per cent. more than the same meals cooked at home, and
the food is not as nourishing. You pay for the cooking and the rent of
the delicatessen store, as well as the proprietor's profit.
Don't pay five or ten cents more a dozen for white eggs in the belief
that they are superior to brown eggs. The food value of each is the
same. The difference in shell color is due to the breed of hen.
Tell the butcher to give you the trimmings of chicken, i.e., the head,
feet, fat and giblets. They make delicious chicken soup. The feet
contain gelatine, which gives soup consistency.
Buy a tough, and consequently less expensive, chicken and make it
tender by steaming it for three hours before roasting.
Don't put meat wrapped in paper into the ice-box, as the paper tends
to absorb the juices.
Try to find a way to buy at least a part of your meats and eggs direct
from the farm. You will get fresher, better food, and if it is sent by
parcels post it can usually be delivered to your table for much less
than city prices.
MEAT ECONOMY DISHES
MOCK DUCK
1 flank steak
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup breadcrumbs
1 tablespoon onion juice
1 tablespoon chopped parsley
1/2 teaspoon poultry seasoning
1 pint boiling water
1/3 cup of whole wheat flour
Reserve the water and the flour. Mix other ingredients. Spread
on steak. Roll the steak and tie. Roll in the flour. Brown in two
tablespoons of fat. Add the water--cover and cook until tender.
BEEF STEW
1 lb. of meat from the neck, cross ribs, shin or knuckles
1 sliced onion
3/4 cup carrots
1/2 cup turnips
1 cup potatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
1 quart water
Soak one-half of the meat, cut in small pieces, in the quart of water
for one hour. Heat slowly to boiling point. Season the other half
of the meat with salt and pepper. Roll in flour. Brown in three
tablespoons of fat with the onion. Add to the soaked meat, which has
been brought to the boiling point. Cook one hour or until tender.
Add the vegetables, and flour mixed with half cup of cold water. Cook
until vegetables are tender.
HAM SOUFFLE
1-1/2 cups breadcrumbs
2 cups scalded milk
1-1/2 cups chopped cooked ham
2 egg yolks
1 tablespoon chopped parsley
1 teaspoon minced onion
1/2 teaspoon paprika
2 egg whites
PARSLEY SAUCE
2 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 teaspoon salt
2 tablespoons chopped parsley
For the soufflé, cook together breadcrumbs and milk for two minutes.
Remove from fire, add ham and mix well. Add egg yolks, first beating
these well; also the parsley (one tablespoon), onion and paprika. Fold
in, last of all, the egg whites whipped to a stiff, dry froth. Turn
quickly into a well-greased baking dish and bake in moderate oven for
thirty-five minutes, or until firm to the touch; meantime, make the
parsley sauce, so that both can be served instantly when the soufflé
is done; then it will not fall and grow tough.
For the parsley sauce, melt the butter in saucepan and stir in the
flour, stirring until perfectly smooth, then add the milk slowly,
stirring constantly; cook until thick, stir in the parsley and salt,
and serve at once in a gravy boat.
BATTLE PUDDING
BATTER
1 cup flour
1/2 cup milk
2 teaspoons baking powder
1 egg
4 tablespoons water
1/2 teaspoon salt
FILLING
2 cups coarsely chopped cold cooked meat
1 tablespoon drippings
1 medium-sized potato
1 cup stock or hot water
salt and pepper
1 small onion
Any cold meat may be used for this. Cut it into inch pieces. Slice the
onion and potato and fry in drippings until onion is slightly browned.
Add the meat and stock, or hot water, or dissolve in hot water any
left-over meat gravy. Cook all together until potato is soft, but not
crumbled; season with the pepper and salt. Thicken with a tablespoon
of flour and turn into a pudding dish.
Make a batter by sifting together flour, baking-powder and salt; stir
in the egg and milk, mixed with the water. Beat hard until free from
lumps, then pour over meat and vegetables in the pudding and bake
until brown.
CHINESE MUTTON
1 pint chopped cooked mutton
1 head shredded lettuce
1 can cooked peas
1/8 teaspoon pepper
1 tablespoon fat
1-1/2 cups broth
1 teaspoon of salt
Cook 15 minutes. Serve as a border around rice.
SHEPHERD'S PIE
2 cups chopped cooked mutton
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon curry powder
2 cups hominy
1 cup peas or carrots
1/2 pint of brown sauce or water
Put meat and vegetables in baking dish. Cover with rice, hominy, or
samp, which has been cooked. Bake until brown.
SCALLOPED HAM AND HOMINY
2 cups hominy (cooked)
1 cup chopped cooked ham
1/3 cup fat
1/3 cup flour
1 teaspoon of salt
1/8 teaspoon mustard
1/8 teaspoon cayenne
1 egg
1 cup milk
1/2 cup water
Melt the fat. Add the dry ingredients and the liquid slowly. When
at boiling point, add hominy and ham. Stir in the egg. Place in a
baking-dish. Cover with buttered crumbs. Bake until brown.
BEEF LOAF
1 tablespoon lemon juice
1 tablespoon sour pickle
2 teaspoons salt
1/8 teaspoon cayenne
1 teaspoon celery salt
To 1 tablespoon of gelatine, softened in 1/2 cup of cold water add 1
cup of hot tomato juice and pulp. Add seasoned meat. Chill and slice.
May be served with salad dressing.
BAKED HASH
1 cup chopped cooked meat
2 cups raw potato, cut fine
1 tablespoon onion juice
2 tablespoons chopped parsley
1/8 teaspoon pepper
1/4 cup drippings
1/2 cup gravy or water
Melt fat in frying pan. Put in all the other ingredients. Cook over a
slow fire for 1/2 hour. Fold and serve as omelet.
MEAT SHORTCAKE
1-1/2 cups flour
1/2 teaspoon salt
3 tablespoons shortening
2 teaspoons baking powder
2 cups chopped, cooked meat
1 teaspoon onion juice
1/2 cup gravy or soup stock
Salt and pepper
3/4 cup milk and water
Mix flour, salt and baking powder. Rub in shortening, and mix to dough
with milk and water. Roll out to quarter of an inch thickness, bake
in layer cake tins. Put together with the chopped meat mixed with the
onion and seasoning, and heated hot with the gravy or stock. If stock
is used, thicken with a tablespoon of flour mixed with one of butter,
or butter substitute. Serve as soon as put together. Cold cooked fish
heated in cream sauce may be used for a filling instead of the meat.
SCRAPPLE
Place a pig's head in 4 quarts of cold water and bring slowly to the
boil. Skim carefully and season the liquid highly with salt, cayenne
and a teaspoon of rubbed sage. Let the liquid simmer gently until the
meat falls from the bones. Strain off the liquid, remove the bones,
and chop the meat fine.
Measure the liquid and allow 1 cup of sifted cornmeal to 3 cups of
liquid. Blend the cornmeal in the liquid and simmer until it is the
consistency of thick porridge. Stir in the chopped meat and pour in
greased baking pans to cool. One-third buckwheat may be used instead
of cornmeal, and any kind of chopped meat can be blended with the pork
if desired. Any type of savory herb can also be used, according to
taste.
When scrapple is to be eaten, cut into one-half inch slices, dredge
with flour, and brown in hot fat.
FISH AS A MEAT SUBSTITUTE
As the main course at a meal, fish may be served accompanied by
vegetables or it may be prepared as a "one-meal dish" requiring only
bread and butter and a simple dessert to complete a nutritious and
well balanced diet. A lack of proper knowledge of selection of fish
for the different methods of cooking, and the improper cooking of
fish once it is acquired, are responsible to a large extent for the
prejudice so frequently to be found against the use of fish.
The kinds of fish obtainable in different markets vary somewhat, but
the greatest difficulty for many housekeepers seems to be, to know
what fish may best be selected for baking, broiling, etc., and the
tests for fish when cooked. An invariable rule for cooking fish is
to apply high heat at first, until the flesh is well seared so as to
retain the juices; then a lower temperature until the flesh is cooked
throughout. Fish is thoroughly cooked when the flesh flakes. For
broiling or pan broiling, roll fish in flour or cornmeal, preferably
the latter, which has been well seasoned with salt and cayenne. This
causes the outside to be crisp and also gives added flavor. Leftover
bits of baked or other fish may be combined with white sauce or tomato
sauce, or variations of these sauces, and served as creamed fish, or
placed in a greased baking dish, crumbs placed on top and browned and
served as scalloped fish. Fish canapes, fish cocktail, fish soup or
chowder; baked, steamed, broiled or pan broiled fish, entrees without
number, and fish salad give opportunity to use it in endless variety.
Combined with starchy foods such as rice, hominy, macaroni, spaghetti
or potato, and accompanied by a green vegetable or fruit, the dish
becomes a meal. Leftover bits may also be utilized for salad, either
alone with cooked or mayonaise salad dressing, or combined with
vegetables such as peas, carrots, cucumbers, etc. The addition of a
small amount of chopped pickle to fish salad improves its flavor, or
a plain or tomato gelatine foundation may be used as a basis for the
salad. The appended lists of fish suitable for the various methods
of cooking, and the variety in the recipes for the uses of fish,
have been arranged to encourage a wider use of this excellent meat
substitute, so largely eaten by European epicures, but too seldom
included in American menus. During the period of the war, the larger
use of fish is a patriotic measure in that it will save the beef,
mutton and pork needed for our armies.
FISH SHORTCAKE
2 cups cooked meat or fish
1 cup gravy or water
1 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon onion juice
2 cups rye flour
1 teaspoon of salt
1/8 teaspoon cayenne
4 teaspoons baking powder
4 tablespoons fat
1 cup gravy, water or milk
Place meat or fish and seasonings in greased dish. Make shortcake by
sifting dry ingredients, cut in fat, and add liquid. Place on top of
meat or fish mixture. Bake 30 minutes.
CREOLE CODFISH
1 cup codfish, soaked over night and cooked until tender
2 cups cold boiled potatoes
1/3 cup pimento
2 cups breadcrumbs
1 cup tomato sauce
Make sauce by melting 1/4 cup of fat, adding 2 tablespoons of whole
wheat flour.
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon onion juice, and, gradually
1 cup of tomato and juice
Place the codfish, potatoes and pimento in a baking dish. Cover with
the tomato sauce, then the breadcrumbs, to which have been added 2
tablespoons of drippings. Bake brown.
CREAMED SHRIMPS AND PEAS
1 cup shrimps
1 cup peas
2 tablespoons fat
1 teaspoon salt
1/8 teaspoon cayenne
1-1/2 cups milk
2 tablespoons flour
Melt fat, add dry ingredients, and gradually the liquid. Then add fish
and peas.
DRESSING FOR BAKED FISH
2 cups breadcrumbs
1/2 teaspoon salt
1/8 teaspoon pepper (cayenne)
1 teaspoon onion juice
1 tablespoon parsley
1 tablespoon chopped pickle
1/4 cup fat
Mix well and fill fish till it is plump with the mixture.
SHRIMP AND PEA SALAD
1 cup cooked fish
1 cup celery
2 tablespoons pickle
1 cup salad dressing
1 cup peas
FOR DRESSING
1 egg
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon mustard
2 tablespoons fat
3/4 cup milk
1/4 cup vinegar
2 tablespoons corn syrup
Directions for making dressing: Mix all ingredients. Cook over hot
water until consistency of custard.
FISH CHOWDER
1/4 lb. fat salt pork
1 onion
2 cups fish
2 teaspoons salt
1/8 teaspoon pepper
Water to cover
2 cups potatoes, diced
Cook slowly, covered, for 1/2 hour. Add 1 pint of boiling milk and 1
dozen water crackers.
BAKED FINNAN HADDIE
1/2 cup each of milk and water, boiling hot
1 fish
Pour over fish. Let stand, warm, 25 minutes. Pour off. Dot with fat
and bake 25 minutes. One tablespoon chopped parsley on top.
FISH CROQUETTES
1 cup of cooked fish
1-1/2 cups mashed potato
1 tablespoon parsley
1 egg
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon celery seed
1 teaspoon lemon juice
Shape as croquette and bake in a moderate oven 25 minutes.
CLAMS A LA BECHAMEL
1 cup chopped clams
1-1/2 cups milk
1 bay leaf
3 tablespoons fat
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon nutmeg
1 tablespoon chopped parsley
1 teaspoon lemon juice
Yolks of 2 eggs
1/2 cup breadcrumbs
Scald bay-leaf in milk. Make sauce, by melting fat with flour; add dry
ingredients, and gradually add the liquid. Add egg. Add fish. Put in
baking dish. Cover top with breadcrumbs. Bake 20 minutes.
SCALLOPED SHRIMPS
1/4 cup fat
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon cayenne
1 cup cooked shrimps
1/2 cup cheese
1/2 cup celery stalk
1 cup milk
Melt fat, add dry ingredients, and gradually the liquid. Then add fish
and cheese. Bring to boiling point and serve.
ESCALLOPED SALMON
1 large can salmon
1/2 doz. soda crackers
2 cups thin white sauce
Salt, pepper
1 hard-boiled egg
Alternate layers of the salmon and the crumbled crackers in a
well-greased baking dish, sprinkling each layer with salt, pepper,
the finely chopped hard-boiled egg, and bits of butter or butter
substitute, moistening with the white sauce. Finish with a layer of
the fish, sprinkling it with the cracker crumbs dotted with butter.
Bake in a moderate oven for 30 minutes, or until the top is well
browned.
Fish for Frying.--Brook trout, black bass, cod steaks, flounder
fillet, perch, pickerel, pompano, smelts, whitefish steak, pike,
weakfish, tilefish.
Fish for Boiling.--Cod, fresh herring, weakfish, tilefish, sea bass,
pickerel, red snapper, salt and fresh mackerel, haddock, halibut,
salmon, sheepshead.
Fish for Baking.--Black bass, bluefish, haddock, halibut, fresh
mackerel, sea bass, weakfish, red snapper, fresh salmon, pickerel,
shad, muskellunge.
Fish for Broiling.--Bluefish, flounder, fresh mackerel, pompano,
salmon steak, black bass, smelts, sea bass steaks, whitefish steaks,
trout steaks, shad roe, shad (whole).
CHEESE AS A MEAT SUBSTITUTE
CHEESE AND BREAD RELISH
2 cups of stale breadcrumbs
1 cup of American cheese, grated
2 teaspoons of salt
1/8 teaspoon of pepper
2 cups of milk
1 egg
2 tablespoons of fat
Mix well. Bake in a greased dish in moderate oven for 25 minutes.
WELSH RAREBIT
1 cup of cheese
1 cup of milk
1/4 teaspoon of mustard
1/8 teaspoon of pepper
2 tablespoons of flour
1 teaspoon of fat
1 teaspoon of salt
1 egg
Put milk and cheese in top of double boiler over hot water. Heat until
cheese is melted. Mix other ingredients. Add to cheese and milk. Cook
five minutes, stirring constantly, and serve at once on toast.
MACARONI WITH CHEESE
Over 1 cup macaroni, boiled in salted water, pour this sauce:
2 tablespoons flour
2 tablespoons fat
1 cupful milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated American cheese
Melt fat, add dry ingredients. Add liquid slowly. Bring to boiling
point. Add cheese. Stir until melted. Pour over macaroni.
CHEESE AND CABBAGE
2 cups cooked cabbage
1/4 cup fat
1/4 cup flour
1/8 teaspoon cayenne
1-1/2 cups milk
1 cup grated cheese
1 teaspoon salt
Melt fat, add dry ingredients. Add milk gradually. When at boiling
point, add cheese. Pour over cabbage in greased dish and bake 20
minutes. Buttered crumbs may be put on top before baking if desired.
NUT AND CHEESE CROQUETTES
2 cups stale breadcrumbs
1 cup milk
1 yolk of egg
1 cup chopped nuts
1/8 teaspoon salt
1/8 teaspoon cayenne
1/2 cup grated cheese
Shape and roll in dried breadcrumbs. Bake 20 minutes.
CHEESE WITH TOMATO AND CORN
1 tablespoon fat
3/4 cup cooked corn
1/2 cup tomato purée
1 teaspoon salt
2 cups grated cheese
1/4 cup pimento
1 egg
1/2 teaspoon paprika
Heat purée. Add fat, corn, salt, paprika and pimento. When hot, add
cheese. When melted, add yolk. Cook till thick. Serve on toast.
CHEESE AND CELERY LOAF
1/2 loaf thinly sliced bread
1 cup cheese
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup fat
1 teaspoon Worcestershire sauce
2 eggs
1/2 cup milk
1/2 cup cooked celery knob or celery
Mix all ingredients except milk and bread. Spread on bread. Pile in
baking dish. Pour milk over the mixture. Bake in a moderate oven until
firm in center. Serve hot.
FARINA AND CHEESE ENTREE
1 cup cooked farina or rice
1 cup cheese
1 cup nuts
1 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon cayenne
Mix all thoroughly. Bake in greased dish 30 minutes.
BOSTON ROAST
1 teaspoon onion juice
1 cup grated cheese
1 teaspoon salt
1/8 teaspoon cayenne
1 cup beans (kidney)
About 1 cup breadcrumbs
Soak and cook beans. Mix all ingredients into loaf. Baste with fat and
water. Bake 30 minutes. Serve with tomato sauce.
SPINACH LOAF
1 cup spinach
1 cup cheese
1/8 teaspoon cayenne
1/2 cup breadcrumbs
1 tablespoon fat
1/4 teaspoon salt
Mix and bake in greased dish 20 minutes.
CHEESE FONDUE
1 cup breadcrumbs
1 cup milk
1 cup cheese
1 egg
2 tablespoons fat
1/8 teaspoon salt
Soak bread 10 minutes in milk. Add fat and cheese. When melted, add
egg and seasoning. Cook in double boiler or bake 20 minutes.
RICE-CHEESE RAREBIT
1/4 cup fat
1/4 cup flour
1 teaspoon salt
1-1/2 cups tomato juice and pulp
1 cup cheese
1 cup cooked rice
1/8 teaspoon cayenne
Melt fat. Add dry ingredients. Add liquid slowly. When at boiling
point, add cheese and rice. Serve hot.
POLENTA
1 cup cooked cornmeal mush
1/2 teaspoon salt
1/2 cup cheese
1/8 teaspoon pepper
While mush is hot place ingredients in layers in baking dish. Bake 20
minutes.
CHEESE SAUCE
1/4 cup fat
1/2 cup flour
1 teaspoon salt
2 cups milk
1/2 cup cheese
1/4 teaspoon cayenne
Prepare same as tomato sauce. Serve with rice or spaghetti.
TOMATO CHEESE SAUCE
1 pt. milk
1/2 teaspoon soda
2/3 cup flour
2 tablespoons fat
1 pt. tomatoes
1 cup cheese
For both the sauces, melt fat, add dry ingredients and, gradually,
the liquid. When at boiling point, add cheese and serve. This is an
excellent sauce for fish.
CHEESE SAUCE ON TOAST
1/4 cup fat
1/2 teaspoon salt
1 pint milk
1/4 cup flour
1/4 teaspoon cayenne
1 cup cheese
Make as white sauce and add cheese. Pour over bread, sliced and
toasted. Bake in moderate oven.
CHEESE MOLD
1/2 pint cottage cheese
1/4 cup green peppers, chopped
1/2 cup condensed milk
1/8 teaspoon of cayenne
1 tablespoon of gelatine
2 tablespoons of cold water
1 teaspoon salt
Soak the gelatine in the cold water until soft. Dissolve over hot
water. Add the other ingredients. Chill. Serve as a salad or as a
lunch or supper entrée.
CHEESE SOUP
1 quart milk or part stock
1/4 cup flour
1 teaspoon salt
1/4 cup fat
1 cup cheese
1/4 tablespoon paprika
Cream fat and flour; add gradually the liquid, and season. When creamy
and ready to serve, stir in the cheese, grated.
CHEESE BISCUIT
1 cup flour
1/4 teaspoon salt
1/2 cup water
3 teaspoons baking powder
1 tablespoon butter or fat
8 tablespoons grated cheese
Mix like drop baking powder biscuit. Bake 12 minutes in hot oven.
This recipe makes twelve biscuits. They are excellent to serve with a
vegetable salad as they are high in nutrition.
CELERY-CHEESE SCALLOP
1-1/2 cups breadcrumbs
2 cups milk
3 cups chopped celery
1 cup shaved cheese
Cook celery till tender. Put layer of crumbs in greased baking dish,
then celery; cover with cheese and sprinkle with salt and pepper.
Repeat to fill dish. Turn in boiling hot milk with 1 cup of celery
water. Bake for 30 minutes.
MEAT SUBSTITUTE DISHES
CORN AND OYSTER FRITTERS
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
1 egg
6 oysters
2 full tablespoons Kornlet
Sift dry ingredients, add milk, egg and Kornlet. Add oysters last. Fry
in deep fat, using a tablespoonful to an oyster.
SALMON LOAF
2 cups cooked salmon
1 cup grated breadcrumbs
2 beaten eggs
1/2 cup milk
1/2 teaspoon paprika
1/2 teaspoon salt
1 tablespoon chopped parsley
1 teaspoonful onion juice
Mix thoroughly. Bake in greased dish 30 minutes.
BAKED LENTILS