Foods That Will Win The War And How To Cook Them (1918) - free ebook by Alberta M. (Alberta Moorhouse) Goudiss

Director of The School of Modern Cookery

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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 i

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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

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THE USE OF CORN

1 cup bread flour 1 cup cornmeal 4 teaspoons baking powder 2 tablespoons fat 1 egg ⅓ cup milk 1½ 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. 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 ingredien

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THE USE OF OATS

3 cups thick cooked oatmeal 2 tablespoons fat 1½ tablespoons salt 3 tablespoons molasses 1½ cakes yeast ¾ 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. Whe

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THE USE OF RYE

1 cup milk and water, or water 1 tablespoon fat 2 tablespoons corn syrup 1 teaspoon salt 2½ cups rye flour 2½ cups wheat flour ½ cake compressed yeast 2 tablespoons water 2 tablespoons water Combine ingredients. Mix into dough and knead. Let rise until double original bulk. Knead again. When double bulk, bake about 4 cups rye flour 1½ teaspoons salt 6 teaspoons baking powder 1½ cups milk 2 tablespoons fat 1 cup chopped nuts Mix dry ingredients thoroughly. Add milk, nuts and melted shortening. Kn

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THE USE OF BARLEY

1 cup milk and water, or water 2 tablespoons corn syrup 1 tablespoon fat 1½ teaspoons salt 1⅙ cups barley flour 2⅓ cups wheat flour ½ cake compressed yeast Soften the yeast in ¼ 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. 1¼ cups whole wheat flour 1 cup barley meal ½ teaspoon salt 3 teaspoons baking powder 1 egg 1¼ cups sour milk ½ teaspoon soda 2 tablespoons drippings

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THE USE OF POTATO

1 cup mashed lightly packed potato 2 tablespoons fat 1 cup whole wheat flour 1 teaspoons baking powder 1 teaspoon salt About ½ 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 ½ 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

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THE USE OF MIXED GRAINS

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. 2 cups lukewarm water 1 cake yeast 2 teaspoons salt ⅓ cup molasses 1¼ 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 ri

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PANCAKES AND WAFFLES

1 cup sour milk ½ cup cooked cereal or 1 cup bread crumbs 1 tablespoon melted fat 1 egg ¾ cup whole wheat flour 1 teaspoon soda ⅛ teaspoon salt Mix bread crumbs, flour, salt; add beaten egg, fat and cereal; mix soda with sour milk and add to other ingredients. 2 cups split peas 2 egg whites ⅓ cup flour 1 cup milk 2 egg yolks 2 tablespoons pork drippings ⅛ teaspoon cayenne 1 teaspoon salt 1 teaspoonful baking powder 1 teaspoonful baking powder Soak peas over night, cook, and when tender, put thro

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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 al

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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 s

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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.

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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. 2. Broiling —Cooking over or under clear fire. This method is used for chops

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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 oyst

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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

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BEEF

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....

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LAMB AND MUTTON

Head for cheese. Shoulder same as ham but have it boned. Has same flavor and is much cheaper. Loin used for chops or roast. Ham for boiling, roasting or pan broiling....

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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 d

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MEAT ECONOMY DISHES

1 flank steak 1 teaspoon salt 1 teaspoon pepper 1 teaspoon Worcestershire sauce 1 cup breadcrumbs 1 tablespoon onion juice 1 tablespoon chopped parsley ½ teaspoon poultry seasoning 1 pint boiling water ⅓ cup of whole wheat flour ⅓ 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. 1 lb. of meat from the neck, cross ribs, shin or knu

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CHEESE AS A MEAT SUBSTITUTE

2 cups of stale breadcrumbs 1 cup of American cheese, grated 2 teaspoons of salt ⅛ 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. 1 cup of cheese 1 cup of milk ¼ teaspoon of mustard ⅛ 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 minut

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MEAT SUBSTITUTE DISHES

1 cup flour 2 teaspoons baking powder ½ teaspoon salt ¼ teaspoon pepper ¼ cup milk 1 egg 6 oysters 2 full tablespoons Kornlet 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. 2 cups cooked salmon 1 cup grated breadcrumbs 2 beaten eggs ½ cup milk ½ teaspoon paprika ½ teaspoon salt 1 tablespoon chopped parsley 1 teaspoonful onion juice 1 teaspoonful onion juice Mix thoroughly. Bake in greased dish 30

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FOOD WILL WIN THE WAR DON'T WASTE IT

" To provide adequate supplies for the coming year is of absolutely vital importance to the conduct of the war, and without a very conscientious elimination of waste and very strict economy in our food consumption, we cannot hope to fulfill this primary duty. " WOODROW WILSON....

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Reasons Why Our Government Asks Us to Save Sugar With Practical Recipes for Sugarless Desserts, Cakes, Candies and Preserves.

One ounce of sugar less per person, per day, is all our Government asks of us to meet the world sugar shortage. One ounce of sugar equals two scant level tablespoonfuls and represents a saving that every man, woman and child should be able to make. Giving up soft drinks and the frosting on our cakes, the use of sugarless desserts and confections, careful measuring and thorough stirring of that which we place in our cups of tea and coffee, and the use of syrup, molasses or honey on our pancakes a

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SUGARLESS DESSERTS

1 cup dry bread crumbs 1 pint hot milk Let stand until milk is absorbed. ¼ teaspoon salt ½ cup molasses ¼ teaspoon cinnamon 1 egg ½ teaspoon mixed spices, cloves, nutmeg, allspice, mace and ginger ⅔ cup raisins, dates and prunes (steamed 5 minutes) Mix and bake 45 minutes. ½ cup pearl tapioca or sago 3 cups water ¼ lb. dried apricots, prunes, dates or raisins ⅛ teaspoon salt 2 tablespoons fat ½ cup corn syrup Soak fruit in water 1 hour. Add other ingredients. Cook directly over fire 5 minutes, t

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SUGARLESS CANDIES

2 teaspoons gelatine 2 tablespoons cold water ⅓ cup corn syrup 2 teaspoons cornstarch ¼ cup chopped nuts ½ cup chopped dates ½ cup chopped raisins ¼ teaspoon vanilla ¼ teaspoon vanilla Mix cornstarch with 1 tablespoon cold water. Heat corn syrup to the boil, add cornstarch and cook for three minutes. Soften the gelatine in two tablespoons cold water for five minutes; stir into the hot syrup after taking from fire. When gelatine has dissolved add the fruit and nuts and flavoring. Chill, cut in sq

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SUGARLESS PRESERVES

1 lb. fruit 1 cup corn syrup ¼ lb. ginger root or 2 oz. crystalized ginger Steam or cook sliced and pared fruit in small amount of water until tender. Add ginger and corn syrup. Cook 20 minutes slowly. Lemon skins may be used instead of ginger root. 1 cup left-over cooked fruit or pulp from skins and core ¾ cup corn syrup 2 tablespoons vinegar ½ teaspoon mixed ground spices, allspice, cloves and nutmeg Cook slowly until thick. Reduce 1 pint grape juice one-half by boiling slowly. Add 1 cup veget

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Reasons Why Our Government Asks Us to Save Fat, With Practical Recipes for Fat Conservation

With the world-wide decrease of animal production, animal fats are now growing so scarce that the world is being scoured for new sources of supply. Our Government has asked the housewife to conserve all the fats that come to her home and utilize them to the best advantage. To this end it is necessary to have some knowledge of the character of different fats and the purposes to which they are best adapted. The word fat usually brings to one's mind an unappetizing chunk of meat fat which most pers

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TO RENDER FATS

Run the fat through the household meat grinder or chop fine in the chopping bowl. Then heat in the double boiler until completely melted, finally straining through a rather thick cloth or two thicknesses of cheese cloth, wrung out in hot water. By this method there is no danger of scorching. Fats heated at a low temperature also keep better than those melted at higher temperature. After the fat is rendered, it should be slowly reheated to sterilize it and make sure it is free from moisture. The

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SUGGESTIONS FOR PASTRY

Whole wheat makes a more tasty crust than bread flour and all rye pastry has even better flavor than wheat flour pastry. Half wheat or rye and the other half cornmeal (white or yellow) makes an excellent pastry for meat or fish pie. If cornmeal is added, use this recipe: ½ cup cornmeal ½ cup rye or wheat flour 2 tablespoons fat ⅓ cup cold or ice water 1 teaspoon baking powder Sift dry ingredients. Cut in fat. Add water and roll out on well floured board....

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PASTRY MADE WITH DRIPPING

Well made, digestible pastry should have a minimum of fat to make a crisp flaky crust. It should be crisp, not brittle; firm, not crumbly. Pastry may be made in large amounts, kept in refrigerator for several days and used as needed. Roll out only enough for one crust at a time as the less pastry is handled, the better. 1 cup flour ⅓ cup fat ½ teaspoon salt About ¼ cup cold or ice water Mix flour and salt. Cut in fat and add just enough cold or ice water to make the mixture into a stiff dough. R

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VARIOUS USES FOR LEFTOVER FATS

2 tablespoons savory drippings 3 tablespoons flour 1 teaspoon salt ½ teaspoon cayenne 1½ cups tomato juice and pulp 1 teaspoon onion juice 2 tablespoons chopped green pepper 1 tablespoon chopped olives 1 cup of rice 1 cup water 1 cup of rice 1 cup water Wash rice and soak in water 30 minutes. Melt fat, add dry ingredients and gradually the tomatoes. Stir in rice and other ingredients, also the water in which rice was soaked. Cook slowly one-half hour or until rice is tender. 2 cups pared and sli

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Reasons Why Our Government Asks Us Not to Waste Food, with Practical Recipes on the Use of Leftovers

Elimination of food waste is to-day a patriotic service. It is also a most effective method of solving our food problem. This country, like all the powers at war, will undoubtedly be called upon to face increasing prices so long as the war continues, and waste in any form is not only needless squandering of the family income, but failure in devotion to a great cause. Food waste is due to poor selection of raw materials, to careless storage and heedless preparation, to bad cooking, to injudicious

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GROUP 1.—Foods depended on for mineral matters, vegetable acids, and body-regulating substances. FRUITS

Apples, pears, etc., Berries, Melons, Oranges, lemons, all citrus fruits....

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VEGETABLES

Salads, lettuce, celery, Potherbs or "greens" Tomatoes, squash, Green peas, green beans, Potatoes and root vegetables....

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GROUP 2.—Foods depended on for protein.

Milk, skim milk, cheese, Eggs, Meat, Poultry, Fish, Dried peas, beans, cow-peas, Nuts....

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GROUP 3.—Foods depended on for starch.

Cereals, grains, meals, flour, Cereal breakfast foods, Bread, Crackers, Macaroni and other pastes, Cakes, cookies, starchy puddings, Potatoes, other starchy vegetables, Bananas....

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GROUP 4.—Foods depended on for sugar.

Sugar, Molasses, Syrups, Dates, Raisins, Figs....

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GROUP 5.—Foods depended on for fat.

Butter and cream, Lard, suet, Salt pork and bacon, Table and salad oils, Vegetable, nut, and commercial cooking fats and oils. If from each of these groups the housekeeper, when buying, chooses the lowest-cost food, she will provide the necessary nutriment for the least expenditure of money. In war time such marketing is essential. Other causes of waste in food purchasing may be enumerated as follows: Ordering by telephone. This permits the butcher or grocer, who has no time to make selection of

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SAUCES MAKE LEFTOVERS ATTRACTIVE

¼ cup flour ¼ cup fat 1 teaspoon salt ⅛ teaspoon cayenne 1½ cups milk Melt fat. Add dry ingredients and a little of the milk. Bring to boiling point. Continue adding milk a little at a time until all is added. Serve with vegetables, fish, eggs, meats. ½ cup cheese (cream or American) added to 1½ cups white sauce Excellent to serve with macaroni, hominy or vegetables. ½ cup shrimps ¼ teaspoon salt 1 cup white sauce Serve on toast, or with starchy vegetables. ¼ cup horseradish 1 tablespoon chopped

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THE USE OF GELATINE IN COMBINING LEFTOVERS

2 tablespoons cold water 2 tablespoons gelatine Let stand until gelatine is soft. Add 1 pint boiling water, or fruit juice from canned fruit. ¼ cup lemon juice ⅔ cup corn syrup, or ½ cup sugar Stir until gelatine is dissolved. Add 1 cup leftover fruit. Place in mold which has been dipped in cold water. Stir occasionally while hardening so fruit does not settle to the bottom. Or a little gelatine may be poured in mold and allowed to grow almost hard; then some fruit arranged on it and more gelati

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SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS

1 cup cooked potatoes 1 cup cooked carrots 1 cup cooked peas 1 cup cooked beets Make a French dressing of ½ cup oil ½ teaspoon salt 2 tablespoons vinegar ⅛ teaspoon cayenne Mix dressing thoroughly and pour over the vegetables. If vegetables are kept in different bowls instead of mixed together, the flavor of the salad is improved. Any vegetable may be used in this way. Let stand 30 minutes. When ready to serve, place each portion in a nest made of two lettuce leaves or other salad, green. If des

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THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL

1 cup dried crumbs 1 pint hot milk Let stand until milk is absorbed, then add ¼ teaspoon salt ½ cup molasses ½ teaspoon cinnamon 1 cup dates, cut small 1 egg ½ teaspoon mixed cloves, nutmeg, allspice, ginger Mix ingredients. Bake 40 minutes in moderately hot oven. This pudding is so well flavored that it does not really require a sauce, but if one is desired the molasses sauce on page *86, or the hard or lemon sauce on page *87 will be found to suit. ¼ lb suet ½ lb chopped figs 1 cup sour apple

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SOUPS UTILIZE LEFTOVERS

In nearly every case when meat is purchased, some bone is paid for. Too frequently this is either left at the market or thrown away in the home. Bones, gristle, tough ends, head and feet of chickens, head, fins and bones of fish, etc., should be utilized for making soup. If a meat or fish chowder with plenty of vegetable accompaniment is served, no other meat is required for the usual home meal. If a cream of dried or fresh vegetables, or a meat stock soup with plenty of vegetables or cereal con

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ALL-IN-ONE-DISH MEALS

¾ cup lentils 1 cup rice 1 quart tomatoes 1 teaspoon Worcestershire 2 teaspoons salt ¼ teaspoon cayenne ¼ teaspoon bay leaf ¼ teaspoon sage ¼ teaspoon sage Soak lentils over night; drain; add one quart fresh water and one teaspoon of salt. Cook slowly until tender. Add other ingredients. Steam or bake for 45 minutes. ½ cup cooked rice 1 pint tomatoes ⅓ cup green pepper chopped 2 cups fresh or left-over cooked meat 2 teaspoons salt ¼ teaspoon cayenne Mix all ingredients. Bake in greased dish slow

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WHEATLESS DAY MENUS

Stewed Prunes Oatmeal Corn Muffins Top Milk Coffee Cream of Spinach Soup All Rye Rolls Scalloped Potatoes Marmalade Pot Roast Buttered Beets Fried Egg Plant Southern Spoon Bread Maple Cornstarch Pudding Dried Apricots Cornflakes Rye and Peanut Muffins Top Milk Coffee Nut and Bean Loaf with White Sauce Corn Pone Oatmeal Cookies Currant or Plum Jelly Tea Beef Casserole Baked Potatoes Green Beans Barley Biscuits Cranberry Tapioca Pudding Baked Apple Stuffed with Nuts Fried Cornmeal Mush Maple Syrup

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MEATLESS DAY MENUS

Baked Pears with Cloves and Ginger Cornmeal and Farina Cereal Coffee Toast Welsh Rarebit Hot Tea Fruit Muffins Lettuce Salad Cream of Corn Soup Baked Fish Macaroni with Tomato Sauce Whole Wheat Bread Lyonnaise Potatoes Orange Sago Custard Dried Peaches Fried Hominy Marmalade Coffee Popovers Bean Soup Lettuce Salad Cheese Straws Olives Chicken Fricassee Dumplings Baked Squash Peas Cranberry Jelly Barley Muffins Mock Mince Pie Oranges Pearled Barley Top Milk Currant Jelly Rye Bread Toasted Coffee

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MEAT SUBSTITUTE DINNERS

Consommé with Spaghetti Cornmeal Muffins Cabbage and Cheese Julienne Potatoes Carrots Dressed Lettuce Jellied Prunes with Nuts Thin Bean Soup Rye Rolls Corn and Oyster Fritters Baked Potato Scalloped Tomato Apple and Celery Salad Graham Pudding with Hard Sauce Consommé with Tapioca Brown Bread Salmon Loaf or Escalloped Salmon Creamed Potatoes Peas Lettuce Salad Gelatine Dessert Thin Cream of Celery Soup Rye Bread Nut Loaf Brown Sauce Scalloped Potatoes Spinach Lettuce Salad with Tomato Jelly Sag

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VEGETABLE DINNERS

Corn Soup Oatmeal Bread Nut Loaf Tomato Sauce Green Beans Potatoes au Gratin Jellied Prunes Boston Roast Tart Jelly Whole Wheat Bread Creamed Cauliflower Squash Cranberry Slump Kidney Beans with Rice Fried Apples with Raisins Celery in Brown Sauce Cornmeal Baking Powder Biscuits Tapioca Cream Baked Beans Boston Brown Bread Spinach Apple and Pimento Salad Gelatine Dessert Cream of Vegetable Soup Lima Bean Croquets Creamed Potatoes Carrots Pickled Beets Cornmeal and Rye Muffins Cottage Pudding Cre

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SAVE AND SERVE

TO SAVE BREAD. Serve bread or rolls made from corn, rye or from coarse flours. Use breakfast foods and hot cakes, composed of corn, oatmeal, buckwheat, rice or hominy. Serve no toast as garniture or under meat. Serve war breads. Use every part of the bread, either fresh or stale, for puddings and toast; or dried and sifted for baked croquettes; or use to extend flour in the making of muffins and drop cakes. TO SAVE MEAT. Use more chicken, hare, rabbits, duck, goose, lobster, oysters, clams and e

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