persons will not require everything named on the menu; and each person
will choose such things, and in such amounts, as experience and sound
judgment prove to be best suited to his own necessities.
_MENUS FOR ONE WEEK_
SUNDAY
_Breakfast_
STEAMED NATURAL RICE CREAM PEAS ON TOAST
STRAWBERRIES CORN BREAD MILK VEGETABLE BUTTER
_Dinner_
ENTIRE WHEAT BREAD BEANS WITH NOODLES
LETTUCE CORN ON COB CLUSTER RAISINS BUTTER
_Luncheon_
CREAMED RICE CORN MEAL CRISPS ZWIEBACK
PEACH SAUCE CEREAL COFFEE
_Steamed Rice._--Wash one cup of natural brown rice, and put to cook
in three cups of boiling water. Let boil gently until the water is
absorbed and the rice looks dry; then set on the edge of the stove,
well covered, to steam for fifteen minutes.
_Cream Peas on Toast._--One cup drained green peas, one third cup
water, three tablespoonfuls rich cream, salt. Bring the water and the
peas to a boil, mash through a colander to remove the hulls, and season
with cream and salt. Dip a slice of zwieback into hot milk to soften,
lay on a platter, cover with a spoonful of the cream of peas, and serve.
_Corn Bread._--One and one third cups corn meal, two tablespoonfuls
whole wheat flour, two and one half tablespoonfuls vegetable butter,
two tablespoonfuls brown sugar, one and one fourth teaspoonfuls salt,
one and one third cups boiling water, two eggs. Mix all the dry
ingredients in a bowl. Add the butter, and pour on the boiling water
in a _slow_ stream, stirring while it is being poured in. Add two or
three tablespoonfuls of cold water if needed to make a medium batter.
Separate the eggs, and beat the whites stiff. Beat the yolks, and fold
them into the whites. Add the corn mixture, and mix, using the folding
motion. Pour into an oiled shallow baking pan, and bake in a quick oven.
_Butter Substitutes_
Owing to the great increase in disease among animals, and along with
this, the advance in prices of nearly all foodstuffs, a desire has been
created for some substitute for dairy butter, which would prove both
wholesome and appetizing. The following butter substitutes are now
used to some extent both for cooking and for table use, and are easily
prepared:
_Emulsified Vegetable Oil._--Secure a high grade cottonseed, corn, or
peanut oil. Beat one egg slightly, then add the oil in a very slow
stream at first, beating continuously, and increase as the egg takes up
the oil. Add two teaspoonfuls lemon juice, then more oil, until three
cupfuls have been used, and the mixture is smooth and thick. Salt to
taste, put into a well covered jar, and use the same as butter.
_Vegetable Butter._--Take three cupfuls of any good coconut product on
the market, such as kokofat or kaola, or a good brand of hydrogenated
vegetable fat, as crisco.[A] Add the juice of half a lemon, salt to
taste, and a few drops of vegetable butter color. Mix with a spoon
until the color of dairy butter. The juice from carrots, grated and
pressed, may be used instead of the lemon juice and the butter color if
desired.
[Footnote A: NOTE.--The presence of a proprietary substance in a recipe
must not be understood as guarantee by the authors. We know very little
regarding the manufacture of the above named products; but we have
reason to believe they are wholesome, and contain no animal products.]
In harmony with the recent food pledge, saying, "Use no butter in
cooking," all the recipes in these menus are prepared without the use
of dairy butter. However, the same recipes may be prepared with dairy
butter instead of the vegetable fats if so desired.
_Beans with Noodles._--Wash one cup navy or Lima beans, add three cups
water and a little salt, and let boil gently until tender. Beat one
egg slightly, with two teaspoonfuls of water or milk and a pinch of
salt. Add one cup of pastry flour, or enough to make a stiff dough.
Knead well, and divide into two pieces. Roll out into thin sheets about
the thickness of paper, having the dough well floured. Let dry a few
minutes, then cut into strips about two inches wide. Lay in tiers, and
shred very fine with a sharp knife. Drain the liquid from the beans,
add to it enough water to make three cups of liquid, and add salt to
taste. Add two teaspoonfuls of vegetable butter, and bring to a boil.
Sprinkle the noodles into the boiling broth, and let cook gently for
fifteen minutes. Add the cooked beans, and shake together, reheat, and
serve. New peas may be substituted for beans when in season.
_Corn on Cob._--Husk full ears of corn, and brush off the silks with
a stiff brush. Wash, and drop into boiling water to which has been
added a little milk or lemon juice. Bring to a good boil; then draw the
saucepan to one side of the stove, and let simmer for twenty minutes.
_Entire Wheat Bread._--Three cups warm water, one half cake compressed
yeast, three tablespoonfuls brown sugar, two tablespoonfuls vegetable
fat, one tablespoonful salt, seven cups entire wheat flour. Dissolve
the yeast in two teaspoonfuls of water, add the liquid, and mix all the
ingredients to a medium _soft_ dough. Turn out on a slightly floured
board, and knead until elastic to the touch; then return to an oiled
bowl, cover, and let stand in a warm room to rise until, when tapped
sharply, it _begins_ to sink (about two hours). Work down well, turn
over in the bowl, and let rest until it begins to rise again (about
fifteen minutes); then mold into loaves, and put into pans for baking.
Brush over the top of each loaf with an oiled brush, and let rise until
half again its original bulk; then bake in a good oven. These coarse
breads must be watched closer during the rising than those made from
white flour, as they get light in much less time.
_Creamed Rice._--Heat some milk in a double boiler, and when it is
hot, add enough cooked rice to have it creamy, but not too soft. Add
a pinch of salt, and a little rich cream, if you have it at hand, and
serve.
_Corn Meal Crisps._--One cup white corn meal, one cup pastry flour,
one half teaspoonful salt, one tablespoonful brown sugar, two
tablespoonfuls vegetable fat, scant one half cup water. Mix all the dry
ingredients, add the oil, and rub between the hands to distribute the
fat through the grain. Add the water, and mix to a dough. Roll out to
a thickness of one fourth of an inch, cut with a biscuit cutter, prick
with a fork, and bake in a hot oven, to a light brown.
_Zwieback._--Cut stale bread into slices about one half inch thick. Lay
these in a baking pan, and put them into the warming oven until the
moisture is evaporated; then put them into a hot oven until they are a
light brown all the way through.
MONDAY
_Breakfast_
CREAM SCRAMBLED EGG WITH NEW TOMATO BUTTER
WHEAT PUFFS STEAMED PEARL BARLEY STEWED PRUNES
_Dinner_
SLICED TOMATO FARMER'S FAVORITE SOUP SPINACH
ROASTED POTATO WITH DRESSING EGG GRAVY BUTTER RYE BREAD
_Luncheon_
BAKED BANANA TOMATO SANDWICHES BLACKBERRIES
RYE BISCUIT MILK CRACKERS
_Steamed Pearl Barley._--Wash one cup pearl barley, and put to cook in
four cups boiling water. Add one fourth teaspoonful salt, and let boil
gently until the water is absorbed and the grain looks dry; then cover,
and set on the edge of the stove to steam for forty minutes. This grain
is preferably cooked on a hot stone in the fireless.
_Scrambled Egg with New Tomato._--Rub a large ripe tomato with the back
of a knife; then remove the skin, and cut the tomato into pieces. Put
it into a small pan, with one teaspoonful vegetable butter and a pinch
of salt, and bring to a boil. Break two eggs slightly with a fork,
put them into a hot oiled frying pan, and stir until they are soft
scrambled. Have the tomato drained, add the pulp to the scrambled eggs,
and mix, being careful not to cook the egg too much. Serve on toast.
_Wheat Puffs._--One and one fourth cups sifted pastry flour, one fourth
cup whole wheat flour, two teaspoonfuls melted vegetable butter, one
fourth teaspoon salt, one cup milk, one egg. Make a batter of the
flour, the salt, the milk, the egg yolk, and the butter, and stir
smooth. Beat the white stiff, and pour the batter into the beaten
white, mixing as it is being poured in, and using the folding motion,
so as not to break down the lightness of the egg. Pour into hot oiled
iron gem pans, and bake in a quick oven.
_Stewed Prunes._--Wash dried prunes thoroughly, and let them soak
overnight. Then bring them to a boil, and let simmer for two hours or
more, and they will need no sweetening.
_Farmer's Favorite Soup._--One half cup rich sour cream, one third cup
macaroni, one small onion, one stalk celery, one small carrot, one
medium sized potato, chopped parsley, salt. Drop the macaroni into
three cupfuls boiling salted water, and cook until thoroughly done.
Have the vegetables cut into small dice. Put the cream into a small
pan, and stir over the fire until the oil separates, and the albumen
turns a light brown color. The degree of browning determines the flavor
of the soup. Add the diced onion, carrot, and celery, and stir for a
few moments. Add three cupfuls water, the diced potato, and a little
salt, and cook until the vegetables are thoroughly done. Add the
macaroni water to the vegetable soup; then lay the macaroni on a board,
cut into small rings, and drop into the soup. Boil up well, add chopped
parsley, and serve.
_Roasted Potato._--Peel eight medium sized potatoes, and boil until
they are about half done; then drain them, and save the water. Lay the
potatoes in an oiled baking pan, brush with oil, sprinkle with salt and
flour, and put into a hot oven to brown.
_Baked Dressing._--Two cups soaked stale bread, one half cup milk,
three tablespoonfuls chopped onion, one and one half tablespoonfuls
vegetable butter, three tablespoonfuls browned flour, a pinch of sage
and marjoram, and salt to taste. Soak the bread in cold water until it
is soft all the way through, then press it out. Put the butter, the
onion, and the savory into a small pan, and let them simmer for a few
moments, to soften the onion, but do not brown. Add the brown flour,
then the milk, and stir smooth. Add the bread, salt to taste, and mix.
Bake in an oiled brick tin, or spread among the roasted potatoes when
they are partly browned, and finish baking them together.
_Egg Gravy._--Two tablespoonfuls vegetable fat, one teaspoonful chopped
onion, three tablespoonfuls flour, one egg, one and one half cups
potato water or almost any vegetable broth. Put the oil into a frying
pan, and when it is quite hot, add the whole egg. Break the yolk with
a fork, turn it over, and stir until brown over the entire surface.
Remove the brown egg from the oil, and chop with a knife. Add the flour
to the oil, and stir until a light brown. Add the onion, and stir;
then the chopped egg and one third of the water, and stir smooth. Add
the balance of the water, and boil up. Let simmer for ten minutes, and
serve. The egg may be omitted, if desired; but without it, the gravy
will have less flavor.
_Spinach._--Wash the greens in several waters. If the spinach is young
and tender, it can be cooked with no additional water beyond that
remaining on the leaves after washing. As the spinach ages, it absorbs
bitter flavor, and should then be cooked in boiling water, with the
_cover off_. When done, drain, cut with a knife, season with salt and a
little vegetable butter, reheat, and serve.
_Rye Bread._--Two cups warm water, one half cake compressed yeast,
one and one half tablespoonfuls vegetable fat, two tablespoonfuls
brown sugar, two teaspoonfuls salt, four cups white bread flour, three
cups rye flour. Dissolve the yeast in two teaspoonfuls water, add the
liquid, and beat in three cups best bread flour to a smooth batter.
Cover, and let stand in a warm room to rise for one and one half hours.
Add the salt, the sugar, and the oil, and beat into the sponge. Mix
in the rye flour and the remaining cup of white flour, to a medium
dough. Knead on a board until elastic to the touch, then return to an
oiled bowl, cover, and let rise the same as for entire wheat bread, in
Sunday's lesson. When ready to mold into loaves, roll out six buns, and
lay on an oiled pie tin, and let rise for _rye biscuit_. Divide the
remaining dough into two parts, and roll out into the shape of ordinary
rye bread loaves. Lay in an oiled baking pan, leaving space between.
Brush with an oiled brush, and cut three gashes across each loaf with a
sharp knife, and let rise until light, then bake in a quick oven.
_Baked Banana._--Select firm, rather ripe bananas, put them into the
oven without removing the skins, and bake until the skins burst. Then
remove from the oven, and serve in a folded napkin.
_Tomato Sandwiches._--Peel ripe tomatoes without scalding, by first
scraping them with the back of a knife; then cut into thin slices. Cut
bread into very thin slices, and spread one slice with butter, and the
opposite slice with mayonnaise or boiled dressing. Lay tomatoes between
the slices, cut in triangles, and serve.
TUESDAY
_Breakfast_
CANTALOUPE SAVORY HASH JELLIED EGG
MILK CORN DODGERS HONEY
_Dinner_
SLICED TOMATO NEW ENGLAND DINNER ENGLISH WALNUTS
ENTIRE WHEAT BREAD BUTTER CREAM RICE PUDDING
_Luncheon_
MILK TOAST RAISIN SANDWICH PEACH SAUCE
UNLEAVENED RYE WAFERS WATERMELON
_Savory Hash._--Two cups cold boiled potatoes cut in dice, three
fourths cup of the baked dressing as given in Monday's lesson, cold,
and cut into small dice, one and one half tablespoonfuls diced onion,
one and one half tablespoonfuls vegetable butter, one tablespoonful
brown flour, a pinch of sage or marjoram, one half cup milk, and salt
to taste. Put the butter, the onion, and the savory into a small pan,
and simmer for a few moments; then add the brown flour and a little of
the milk, and stir smooth. Add the balance of the milk, and boil up.
Salt to taste, and add the diced food. Sprinkle the diced potato with
a little salt, add the gravy mixture, and mix with a fork. Put into an
oiled baking pan, brush over the top with a little cream, and bake in a
hot oven to a nice brown.
_Jellied Egg._--Put one pint of water into a small, narrow saucepan,
and bring to a boil. Drop in one egg with a spoon, and set the saucepan
immediately on the table for from seven to eight minutes; then
serve. If more eggs are added, the amount of water must be increased
proportionately.
_Corn Dodgers._--One cup corn meal (preferably toasted lightly in
the oven), one and one half tablespoonfuls vegetable fat, one half
teaspoonful salt, one tablespoonful brown sugar, one and one half cups
boiling water. Mix all the dry ingredients, add the fat and pour on
the boiling water and stir smooth. A few more tablespoonfuls water may
be added if needed to make a batter of such a consistency as to drop
from a spoon, but not run. Drop from the side of a spoon, onto an oiled
baking pan, and bake in a quick oven.
_Corn Cake._--Use the above recipe, and spread in an oiled baking pan
one fourth inch deep, and bake in a hot oven.
_New England Dinner._--Six medium small potatoes, four small carrots,
four small turnips, six small onions, one half small cabbage, one and
one half tablespoonfuls vegetable butter, and salt to taste. Quarter
the peeled turnips and carrots. Add the onions whole, and put into a
saucepan with water enough to cover the vegetables, and salt, and bring
to a boil. Separate the cabbage leaves, and drop them into another
vessel of boiling water, to blanch them for five minutes; then drain,
and add to the boiling vegetables. Add the potatoes, and let boil
gently until nearly done; then add the vegetable butter, and let simmer
until thoroughly done.
_Cream Rice Pudding._--One half cup uncooked white rice, five cupfuls
milk, scant one third cup sugar, vanilla flavor. Wash the rice
thoroughly, add the milk, and cook in a double boiler for three fourths
of an hour. Add the sugar and the vanilla flavor, and pour into an
oiled baking pan and bake in a moderate oven. As soon as the first
crust forms, stir it down, at the same time stirring the rice. Then
allow the last crust to form and brown, and remove from the oven.
_Milk Toast._--Put a piece of zwieback into a bowl, pour scalding hot
milk over it, and serve.
_Raisin Sandwich._--Chop one half cup seeded raisins fine, and add
one fourth cup ground walnuts. Add one and one half tablespoonfuls
mayonnaise dressing and one teaspoonful lemon juice, and mix well.
Spread between slices of thinly buttered bread, cut in triangles, and
serve.
_Rye Wafers._--One cup rye flour, one cup pastry flour, two and one
half tablespoonfuls vegetable fat, two tablespoonfuls brown sugar, one
half teaspoonful salt, one half cup water, or barely enough to mix to
a stiff dough. Mix all the dry ingredients, add the oil, and rub the
flour between the hands to distribute the oil evenly. Add the water
very slowly, stirring meantime to avoid getting any part of the flour
wet and sticky. Work on the board until mixed, then roll out to one
fourth inch thickness, cut with a biscuit cutter, prick with a fork,
and bake in a hot oven to a light brown.
_Rye Sticks._--Take the above dough, roll out one half inch thick,
cut into long strips about one third inch wide, then crosswise into
three-inch lengths. Lay in a baking pan, leaving a little space
between, and bake to a light brown color.
WEDNESDAY
_Breakfast_
STEWED CHERRIES STEAMED WHEAT PLAIN OMELET
CREAM CORN MEAL PUFFS BUTTER
_Dinner_
VEGETABLE JULIENNE SOUP STRING BEANS MACARONI FAMILY STYLE
BUTTER RAISED CORN BREAD WATERMELON
_Luncheon_
WHEAT GRUEL STEWED PRUNES RYE STICKS ZWIEBACK
GRAPES MILK
_Steamed Wheat._--Pick over one cup of wheat, and wash in several
waters. Let soak overnight; then drain, add four cups boiling water,
and let boil slowly until the water is evaporated and the wheat looks
dry. Cover, and let stand on the edge of the stove to steam for forty
minutes. This grain is best cooked on a hot stone in fireless overnight.
_Plain Omelet._--One egg, one tablespoonful milk, a pinch of salt. Beat
the yolk until thick, add the milk, and mix well. Add a pinch of salt
to the white, and beat stiff. Fold the yolk into the white, and pour
the mixture into a hot oiled fry pan, and set into the oven until just
barely _set_. While still in the pan, turn one half of the omelet over
the other half, by slipping a knife under one side and turning it over
on the other section. Invert on a hot platter, and serve.
_Corn Meal Puffs._--One cup pastry flour, one third cup corn meal, one
half teaspoonful salt, two teaspoonfuls vegetable butter, one scant cup
milk, one egg separated. Make a batter of the milk, the flour, the corn
meal, the salt, the melted fat, and the egg yolk, and stir smooth. Beat
the white stiff, and fold the batter into it. Pour into hot oiled iron
gem pans, and bake in a quick oven.
_Vegetable Julienne Soup._--One medium small potato, one small carrot,
one small turnip, one stalk celery, one half cup cauliflowerlets or
string beans, peas, or any fresh green vegetable, one small tomato, one
teaspoonful vegetable butter, two cups cold water, two cups vegetable
broth, salt to taste. Cut all the coarse vegetables into very thin
shreds, and put into a small pan with the vegetable butter and one
fourth cup water, and let simmer until the moisture is absorbed;
then add the rest of the water, and boil up. Add the cut potato and
tomato and the vegetable broth. Salt to taste, and let cook until the
vegetables are thoroughly done. Add a sprinkle of chopped parsley, and
serve.
_Macaroni Family Style._--One cup macaroni raw, one cup tomato pulp,
one tablespoonful vegetable butter, one tablespoonful chopped onion,
a sprinkle of sage or thyme, one egg, and salt to taste. Break the
macaroni into inch lengths, drop into salted boiling water, and let
cook until thoroughly done; then drain in a colander. Put the butter,
the onion, and the savory into a small pan, and simmer for a few
moments, but do not brown. Add the tomato, bring to a boil, and salt to
taste. Pour the hot sauce into the egg, stirring as it is being poured
in. Add the cooked macaroni, pour all into an oiled baking pan, and
bake to a light brown.
_String Beans._--Select young and tender beans, string them, and break
them into short lengths. Wash, and lift them out of the water; put into
a saucepan with enough boiling water to cover the beans. Add salt, and
let cook gently, having the cover drawn to one side of the saucepan.
When done, add a little vegetable butter and serve. When the beans are
aged, they should be lifted out of the water and put into a covered
vessel containing a little hot vegetable oil, and stirred over the fire
for ten minutes before the water is added to them; and when cooked,
they will be very tender.
_Raised Corn Bread._--In order to incorporate in corn bread enough
moisture so that it will not dry out after baking, a certain proportion
of the liquid used may be poured over the meal boiling hot; thus the
needed moisture is absorbed before making into bread, as follows:
Three cups water, one half cake compressed yeast, four cups best bread
flour, two cups corn meal, one tablespoon salt, three tablespoons
sugar, two tablespoons vegetable fat. Sift the flour into a large bowl,
and leave space at one side of the flour for the sponge. Dissolve the
yeast in two teaspoons water, add one cup warm water, and pour on one
side of the flour. Stir enough flour into this liquid to make a thin,
smooth batter. Cover, and set in a warm room until light (about one
and one half hours). Put the corn meal into a small bowl, and pour on
gradually, in a slow stream, two cups boiling water, stirring as it is
poured in, and let stand one half hour.
When the sponge is sufficiently light, add the salt, the sugar, and the
vegetable fat, and mix well. Add the scalded and warm corn meal, and
mix all into a soft dough. Turn out on a floured board, and knead until
elastic to the touch. Then return to an oiled bowl, cover, let rise,
and finish the same as for entire wheat bread.
_Wheat Gruel._--Take the steamed wheat left over from breakfast, add
water to cover, and let cook gently until well done. Mash through a
strainer, season with salt and a little cream or canned milk, and serve.
_Rye Sticks._--The recipe for rye sticks is given following the recipe
for rye wafers in Tuesday's lesson.
THURSDAY
_Breakfast_
BUTTER BAKED GARBANZOS WITH APPLE SAUCE CREAM
GRANO CEREAL WITH DATES ENTIRE WHEAT BREAD
_Dinner_
SLICED TOMATO NAVY BEAN SOUP ARMY STYLE STEWED CARROTS
NOODLES AU GRATIN RYE BREAD BUTTER STEAMED RAISINS
_Luncheon_
NUT AND JELLY SANDWICHES
BANANA RICE BUCKWHEAT STICKS RHUBARB SAUCE
_Grano Cereal._--Two cups pastry flour, one third cup rolled oats, one
fourth cup corn meal, one fourth teaspoonful salt, large one half cup
water. Mix all the dry ingredients, and add the water slowly, stirring
constantly to a very stiff dough. Knead a few moments, then roll out
one fourth inch thick. Cut into strips about three inches wide, prick
with a fork, lay in a baking pan, and bake in a medium oven until a
very light brown and fairly crisp. When cool, grind through a food
chopper, using a coarse knife. Serve with milk or cream.
_Grano with Dates._--Two cups water, one cup grano cereal, one half cup
washed and pitted dates, a pinch of salt. Bring the water to a boil,
and sprinkle in the grano. Stir until thick, then add the dates, and
serve with cream.
_Baked Garbanzos (chick peas)._--Wash one cup garbanzos, and soak
overnight. Drain, add two cups boiling water, and let boil gently until
thoroughly done, or cook in fireless overnight. Return to the fire, add
salt to taste, and let cook gently until the liquid is reduced; then
put into the oven in a covered dish, and bake until they begin to brown
slightly on the bottom.
_Navy Bean Soup Army Style._--One cup navy beans, seven cups water, two
thirds cup diced carrot, one third cup diced onion, one tablespoonful
vegetable butter, salt to taste. Wash the beans, and cook very slowly
until tender, adding the salt when they are about half done. Put the
butter, the diced carrot, and the onion into a small pan with three
tablespoonfuls water, and stir over the fire until the water is
absorbed; then add to the bean soup, and let boil gently for thirty
minutes or more. Add a sprinkle of chopped parsley, and serve.