cups hot water, two teaspoonfuls vegetable butter, one teaspoon flour,
salt. Wash and scrape young carrots, and slice quite thin. Add the
hot water, and salt to taste, and let cook gently until the liquid is
reduced to one half cup. Rub the flour and the butter smooth in a small
pan. Add one third of the liquid, and stir smooth. Add the balance of
the liquid, and boil up. Add the carrots, reheat, and serve. A little
rich cream or canned milk may be added if desired.
_Noodles au Gratin._--Roll out and cut noodles the same as given in
recipe for Sunday dinner. Sprinkle into boiling salted water, and cook
the same as macaroni, or about fifteen minutes. Drain well, saving the
liquid for gravies or sauces. Make a cream sauce by rubbing together in
a saucepan two tablespoonfuls vegetable butter and two tablespoonfuls
flour; then add one third cup hot milk, and stir smooth. Add two thirds
cup more milk, boil up, and salt to taste. Add enough of the cream
sauce to the noodles to flavor them and not have them too soft. Pour
into an oiled baking pan, and grate fresh bread crumbs over the top,
pressing them down with a spoon to moisten them. Sprinkle with cream or
bits of butter, and bake to a nice brown.
_Steamed Raisins._--Dip cluster raisins into water, drain, and lay
between two pie tins; put into the oven until hot through; then serve.
_Banana Rice._--Take the recipe for creamed rice as given in the lesson
for Sunday evening luncheon. Slice one large banana, sprinkle with a
little sugar, mix lightly into the hot creamed rice, and serve.
_Nut and Jelly Sandwiches._--Add finely chopped or ground walnuts to
jelly in the proportion to spread nicely on bread. Cut bread into very
thin slices. Spread one slice with butter, and the opposite slice with
the nut mixture. Fold together, cut in triangles, and serve.
_Buckwheat Sticks._--One cup pastry flour, one cup buckwheat flour, one
half teaspoonful salt, two and one half tablespoonfuls vegetable fat,
two tablespoonfuls brown sugar, scant one half cup water, or barely
enough to mix the flour to a stiff dough. Mix all the dry ingredients,
add the fat, and rub between hands to distribute the oil evenly. Add
the water very slowly, stirring meantime; and as soon as the flour can
be worked together by sufficient moisture, lay on the board, and work
for a few moments; then roll out to one third inch thickness. Cut into
strips one third inch in width, then crosswise into sticks three inches
long. Lay in a baking pan, leaving a little space between, and bake to
a very light brown.
_Buckwheat Wafers._--Take the above dough, roll out one fourth inch
thick, cut with a biscuit cutter, prick with a fork, and bake the same
as sticks.
FRIDAY
_Breakfast_
POACHED EGG CORN MEAL WITH RAISINS CANTALOUPE
CREAM BAKED POTATO RYE BREAD BUTTER
_Dinner_
CUCUMBERS CREAM OF TOMATO SOUP STEWED CORN
VEGETABLE LOAF COUNTRY GRAVY BUTTER ENTIRE WHEAT BREAD
_Luncheon_
FRUIT SOUP CORN FLAKES CREAM BUCKWHEAT WAFERS
WATERMELON APPLES ZWIEBACK
_Corn Meal with Raisins._--Wash one half cup raisins, and put them
between two pie tins in the oven until hot through. Put one cup corn
meal into a baking pan, and toast lightly in the oven; then sprinkle it
gradually into three and one half cupfuls of boiling water, with one
fourth teaspoonful salt, and let cook gently for ten minutes. Add the
raisins, let cook for twenty minutes more, and serve.
_Poached Egg._--Bring water to a boil in a saucepan, break the egg
into a separate dish, and drop carefully into the boiling water. Set
immediately to one side of the stove until the egg is firm enough to
remove, and the white will be tender and jellylike.
_Cream of Tomato Soup._--Two cupfuls strained tomato, one cupful water,
two teaspoonfuls vegetable butter, one tablespoonful light brown
flour, one cupful canned milk or rich cream, salt to taste. Bring the
water, the tomato, and the butter to a boil. Thicken with the flour
made smooth with a little cold water. Salt to taste, add canned milk
(unheated), strain, and serve. If cream is used, omit the butter.
_Vegetable Loaf._--One and one half cups soaked stale bread, three
fourths cup cooked and left-over food (brown beans preferred), one and
one half tablespoonfuls vegetable butter, two teaspoonfuls chopped
onion, a sprinkle of sage and marjoram, one tablespoonful brown flour,
one third cup milk, one egg, and salt to taste. Soak the bread in cold
water until soft all the way through; then press out lightly. Put the
butter, the onion, and the savory into a small pan, and simmer for a
few moments. Add the brown flour, then the milk, and stir until smooth.
Mash the beans with a spoon, beat the egg slightly, and mix all the
ingredients. Bake in an oiled baking pan until set, and brown on the
top. Loosen with a knife along the edge, turn out on a platter, and
serve.
_Country Gravy._--Cook down a little sour cream in a pan until the oil
separates and the albumen turns a very light brown color; then add
enough flour (previously browned in the oven) to take up the fat from
the cream. Add a little hot milk, and stir smooth. Add more milk, and
bring to a boil and the thickness of medium thin gravy.
_Stewed Corn._--Take cooked corn cut off the cob, add a little hot
water, and bring to a boil. Season with a little cream or vegetable
butter, reheat, and serve.
_Fruit Soup._--Two cups blackberry or strawberry juice, four
tablespoonfuls sago, two teaspoonfuls lemon juice, two cups water,
sugar to taste. Wash the sago, drain, add to two cups boiling water,
and let cook until clear. Add the fruit juices, and sweeten to taste.
Preferably served cold.
_Buckwheat Wafers._--This recipe follows the recipe given for buckwheat
sticks in Thursday's lesson.
SATURDAY
_Breakfast_
CREAM HOMINY GRAPEFRUIT STEWED PRUNES
SOY TOAST BUTTER RYE BREAD
_Dinner_
LETTUCE WHOLE RICE WITH NEW PEAS COTTAGE CHEESE
SUMMER SQUASH RAISIN PIE ENTIRE WHEAT BREAD
_Luncheon_
FIGS MILK TOAST PEAR SAUCE
CREAM ROLLS CEREAL COFFEE
_Cream Hominy._--Heat a little cream, or a little milk and a small
seasoning of vegetable butter. Add enough lye hominy to make the food
creamy and not too milky. Add a pinch of salt, and serve.
_Soy Toast._--Duplicate the recipe for cream peas on toast, as given in
Sunday's breakfast lesson, substituting thoroughly cooked and mashed
soy beans for the peas, and serve.
_Whole Rice with Peas._--One half cup uncooked natural brown rice, one
and one half cups boiling water, one and one half cups cooked new peas,
one tablespoonful vegetable butter, two teaspoonfuls flour, salt. Wash
the rice thoroughly, put to cook in one and one half cups boiling
water, and let boil steadily until the water is evaporated and the rice
looks dry; then cover, and let stand on the edge of the stove to steam
for fifteen minutes. Add enough hot water to the peas to cover them,
salt to season, and let cook gently until the liquid is reduced to one
half cupful, and the peas are tender. Rub the flour and the butter
together in a saucepan. Add a little of the liquid from the peas, and
stir smooth. Add the balance of the liquid, and boil up. Add the peas
to the rice, pour on the thin sauce, and mix with a fork. Put into a
covered dish, and set into the oven until hot through.
_Summer Squash._--Wash the squash, peel very thinly, remove the seeds
if they are large, and steam the squash until tender. Mash, season with
a little cream or vegetable butter, and serve.
_Raisin Pie._--One and one half cupfuls seedless sultana raisins, two
cupfuls water, one tablespoonful lemon juice, one scant tablespoonful
cornstarch, one third cup sugar, one teaspoonful vegetable butter. Wash
the raisins thoroughly, and soak overnight. Bring to a boil with the
two cupfuls water; then add the sugar mixed with the starch, a pinch
of salt, and let boil for about ten minutes, or until the liquid is
reduced suitably for one pie. Let cool.
_Pie Crust._--One and one fourth cups pastry flour, four tablespoonfuls
solid vegetable fat, one eighth teaspoonful salt, about three
tablespoonfuls water. Add the salt and the shortening to the flour,
and mix with the finger tips. Add the water very slowly, mixing with
a fork, as it runs in, to a soft, light dough. Line the bottom of a
pie tin with crust, being careful to press the crust well down into
the tin; then pour on the stewed raisins. Add the lemon juice and the
vegetable butter; then cover with a perforated top crust, having the
edges wet, so as to stick the crusts together. Brush over the top with
milk, and bake in a quick oven.
_Cream Rolls._--One and one third cups pastry flour, two thirds cup
whole wheat flour, one half teaspoonful salt, one teaspoonful sugar,
one third cup double cream, one fourth cup cold water. Mix the water
and the cream thoroughly. Put all the dry ingredients into a bowl,
and pour on the wetting in a very slow stream, stirring constantly,
so as to get the moisture evenly blended through the flour. Work into
a dough, roll out to about one half inch thickness, and cut into long
strips about one third inch in width. Roll each piece on the board,
and cut into three-inch lengths. Lay in a baking pan, leaving a little
space between, and bake in a medium oven, to a light brown.
[Illustration]
_The_ USE _of_ LEFT-OVERS
_by
Dr. LAVINA BAXTER-HERZER_
Department of Pathology and Bacteriology,
College of Medical Evangelists,
Loma Linda, California
At the present time, when the conservation of food is such a vital
question, the use of left-overs becomes a very important matter for
consideration. The following are a few simple suggestions that may
prove helpful.
First of all, we should plan, as far as possible, to avoid having much
food left. One of the simplest means of accomplishing this is to serve
fewer foods at a meal. Variety may be had at different meals.
By planning beforehand, we can serve such foods at one meal as will
combine nicely when warmed the next day or the next meal.
For example: In all large hotels, when navy bean soup is served army
style, carrots are always served in some way. In order to make the
broth sufficiently rich, more beans are cooked than are served as
soup. The next day, these, with the carrots, are put through a soup
strainer, properly seasoned, and served as puree a la Crecy.
Again, when planning tomato rice soup, cook a little extra rice in the
tomato broth. When serving the soup, use only what rice is necessary.
The thick remainder is very good baked in some acceptable preparation
the next day. A little grated onion or a chopped bell pepper may be
used for seasoning, if desired.
_A Housewife's Test_
After meals, the first thing that should claim the housewife's
attention is the food that remains uneaten. Just here is one of the
tests of her ability to do her part in conserving her family food
supply. It is quicker, perhaps, to scrape everything into the garbage
pail; and it is said that at least twenty per cent of all foods brought
into American kitchens is lost in this way. This loss either decreases
the amount of food the family should have, or raises the cost of living
that much.
If food is to be kept over, it should be put into dishes of proper
size, and put in a cool place, away from the flies and the dust.
The sooner these left-overs are used, the better, as they naturally
deteriorate by standing.
In case of fresh fruit, it may be heated, if there is any doubt as to
its keeping.
Apple peelings and cores make excellent jelly, as most of the pectin
is found near the skin and the seeds. Care should be taken to wash the
apples well before paring, and remove any wormy parts.
All butter scraps should be saved, and may be used for cooking. If the
family is properly taught, however, there will be very little left on
the plates.
Left-over bread may be used for toast, bread pudding, or pressed fruit
pudding, if unbroken. The broken pieces and the crumbs may be dried and
used for dressing, or broken or rolled and served with milk instead of
fresh bread.
Buns, muffins, and gems may be moistened and reheated. A loaf of very
stale bread may be freshened in the same way.
Left-over vegetables may be reheated, and used for salad, or for
flavoring soups, if put through a soup strainer.
Salads do not keep well; and for that reason, care should be taken not
to prepare more than is likely to be eaten. If a little is left, it may
be used for a pick-up lunch, perhaps. Small portions of dessert may be
used in the same way.
Milk or cream that is left may be sterilized and put in a cool place.
Left-over grains may be used for making gruels, which are very good for
lunch; or if only a small amount remains, it may be used for thickening
soup. If there is a sufficient amount, steamed raisins or dates may be
added, and then it may be put into molds to cool. This may be served
with cream or some pudding sauce, making a simple dessert for either
dinner or lunch. Cream of wheat, rolled wheat, farina, and Graham are
especially nice served in this way.
Many housewives cook an extra amount of corn meal in order to have some
left, as it is better warmed up than at the first. It is good mixed
with croutons, rolled in corn flakes, browned, and served with jelly
or maple sirup. To mix with rice or any nut food, season, form into
patties, and serve with tomato sauce, is another method.
When warming potatoes, if the supply is scant, many persons add a slice
of stale bread broken up.
The vegetable loaf given in Mr. Anderson's recipes may be varied, and
any kind of beans or peas used to make it. Served with a good gravy,
it makes a substantial dish for dinner.
By using a choux paste, left-over rice, macaroni, spaghetti, any kind
of beans, peas, or lentils may be made into patties or croquettes. They
may be served with gravy or jelly, and their original form scarcely be
recognized when they appear on the table next time.
To make the choux paste, take one and one half tablespoons of butter,
dairy or vegetable, one tablespoon of chopped onion, and a pinch of
sage. Put in a small saucepan, and stir over the fire a few minutes,
but do not brown. Add three tablespoons of flour, and stir until it
is thoroughly scalded. Then add one third cup of milk, and stir until
smooth. Drop into this mixture the yolk of one egg, and stir until it
is well cooked. It should be a thick, smooth paste when done. Part of
this may be used one day, and the rest saved for another time.
As the housewife seeks to make use of all remnants of food, new
possibilities will gradually open before her, and her efforts will
become a real pleasure rather than a task.
The call is, therefore, to YOU to do your part; and in the doing,
you will bind yourself to the whole army of women who are serving
their country.
--_Dr. Anna Howard Shaw._
* * * * *
Transcriber's Notes:
Obvious punctuation and spelling errors repaired.