Keeping Your Family Fit in Wartime with Nutritious Meals and Canning

FOREWORD
Canadian men are on the march everywhere

are Canadian women. Just as our Soldiers, Sailors
and Airmen are changing their habits overnight, so are
so
our homemakers adapting themselves to changes in the

kitchen. Canad'ian housewives are contributing just as
much in their own way to winning the war as the men
who have gone into uniform.
Food rationing and wartime food scarcities affect
the lives of all of us. How to turn the colored stamps in
the Ration Book into hearty, healthy meals is a problem
for the experienced housewife as well as the new bride.
The women of Canada need aid in turning out three
square meals a day
and this book will give it.
Every woman is planning an active campaign of home

canning this season. Preserve and fruit cupboards will
be filled as never before with jams, jellies, preserves,
vegetables, soups, pickles, relishes and even with meats
and poultry. Every one of these items, and more, will be
acquired by the diligence and hard work of the present
sturdy women who live but for one reason . . . to see
Victory achieved!
The job of wartime food and homemaking is a
complex one requiring all the strength, ingenuity and
resourcefulness any woman possesses.
Our Can_adian
women are ca.pable of managing any situation as it

arises, and the present one is no exception. To help in
the important task of keeping Canada strong through
the food she eats, this booklet was prepared. May you
use its helpful information on meal planning, canning
victory menus and recipes, and suggestions to solve the
unusual housekeeping problems of today!
Copyrlpt
IMJ V'itel P Hc1tlom
WARTIME CANNING
AND
COOKING
BOOK
Dedicated to the Canadian

Homemaker Whose Time
is so Generously Devoted
to the War Effort
Learn How to Make Cooking and

Canning Easy !
Substitutions I
Balanced Menus I
Meatless Meals I
Ingenious Menus I
Preserving and Canning I
Keeping 'IJ.our 9amilg :lit
in
Wartinu
The truest patriot is the healthy one It's our civic duty to keep ourselves and
our families fit and well in wartime, thus the home front can support the nation's
war effort. Good food and plenty of it is the first step toward health. Only healthy
people can work hard, do their jobs better and help us win the war sooner!
Men are daily rejected for service with the armed forces because of faulty nutri
tion and thousands of man-hours are lost on the production lines for lack of pro per
food. It's up to the women of Canada to change all this.
An official standard for eating has been adopted in the now-familiar slogan:
"Know the Right Foods-Eat the Right Foods.'! Anyone regularly eating this basic
group of foods ( given below) will have everything needed for a good diet. One who
doesn't won't secure an adequate diet. The essential foods are simple ones, many of
them unrationed and all available in amounts necessary for health.
.
REMEMBER:
I. Use a variety of foods daily.
II. The diet will be adequate in minerals and vitamins if liberal use is made of milk
and cheese, eggs, vegetables, especially green leafy ones, fruits, especially citrus
fruits and tomatoes, whole grain cereals, and Canada approved bread.
Ill. Protein needs ( for building and repairing body tissue ) require on : daily serving
may be used in quantities sufficient to supply the maj or p ortion of the protein
required. Use milk especially to supplement dried beans and peas.
e ach of meat or fish, or other meat substitute, and one of eggs or cheese. Milk
IV. When the basic needs have been taken care of, enough foods high in energy ( fuel
for the body) may be then selected to bring the diet up to the caloric value that
makes a satisfying diet.
The simple plan given below offers an easy way for homemakers to select a daily
family diet that will supply all nu tritive essentials in adequate amounts, outlining
first the foods needed each day. All tastes and pocketbooks, even with wartime food
rationing, are covered.
"KNOW THE RIGHT FOODS
EAT THE RIGHT FOODS"
MILK:
Use as a beverage and also on cereals, in cocoa, in soups, cream sauces for ,vege
tables, custards and puddings .
EGGS:
At least 3 or 4 weekly for adults.

1 daily for children.
(Use cooked, in custards, griddle cakes and waffles, cakes and puddings. )
2
OTHER PROTEIN FOODS:

1 serving daily from this group in addition to milk and egg all owance on P.age 2.
beef
veal
kidneys
pork
sweetbreads
fish or other seafood
cheese
liver
lamb
poultry
heart
mutton
FRUITS AND VEGETABLES:
1 serving daily of citrus fruits or tomatoes, or

1 serving daily of other raw frui t or vegetable rich in vitamin C ( see list of
foods below) .
1 serving daily of a green vegetable ( leafy ones frequently) .
1 or 2 servings daily of other fruits and vegetables, including potatoes. Use
yellow vegetables often. Serve more fruits and vegetables when possible.
Fruits and vegetables are valuable for minerals, vitamins and bulk.
starred in this list are the best sources of vitamin C.
*apples, depends on
variety
apricots
bananas
blackberries
blueberries
cantaloupe
cherries
*grapefruit
Those
*raspberries
*strawberries
dried or stewed apricots
dates
prunes
figs
*black currants
*tomatoes
potatoes
grapes
*lemons
melons
*oranges
peaches
pears
pineapple
plums
Green vegetables are excellent sources of vitamin A and iron. Use one every
day.
beet greens
green string beans
broccoli
dandelion greens
kale
spinach
turnip greens
watercress
lettuce
parsley
All vegetables are important for minerals, vitamins and bulk. Use one or more
every day.
asparagus
lima beans
dried beans
beets
brussels sprouts
cauliflower
celery
corn
cucumbers
eggplant
parsnips
peas
turnips
squash
sweet potatoes
tomatoes
carrots
BREAD AND CEREALS:
Whole grain or vitamin B Canada approved bread with every meal. A serving
of cereals once a day. Use unrefined cereals and oatmeal often. Use dry cereals
with added vitamin B.
BUTTER:
At least 2 tablespoons daily.
SUGARS AND SWEETS:
As needed.
Use a variety-molasses, syrup, brown sugar, honey, j ams and jellies.
FATS AND OILS:
As needed.
Use in salad dressings, seasonings for vegetables, cakes and other desserts.
DES SERTS:
1 or 2 servings daily.
Use a variety-puddings, gelatin desserts, fresh fruits, pies and cakes (remember
that cake made with good materials is an excellent food ) .
3
These foods are rich in iron, the mineral least likely to be found in sufficient
amounts in the diet. Try to serve at least-one of these every day.
eggs
kidney
lentils
navy beans
dried apricots
lima beans
dried figs
liver
dried peas
dried dates
heart
If yours is an average Canadian family of father, mother and two growing chil
dren under twelve years of age, yo ur market order for the week should include all
of the a bove essential foods. All are within the bounds of your ration allowances.
whole grain cereals
SUGGESTED WEEKLY MARKET ORDER

(For parents and two children under twelve years)
1. FRUITS AND VEGETABLES
(Spend 1/5 or more of food money for this group of fo ods)

Potatoes and sweet potatoes . . . . . . . .. . . . . . . .. . . . . . . . . . . . . . . . . . . 11 pounds
Dried peas and beans and peanut butter ....................... I1h pounds
Oranges (or use grapefruit or tomatoes or tomato juice) ....... 2 1h
Leafy, yellow and green vegetables . . . . . .. . . . . .: . . . . . . . . . . . . . .
7
Dried fruit . . . . . . . . . . . .. . . . . . . .. . . . . . . . ... . . . . . . .. . . . . . . . . . . . . 11h
Other vegetables or fruit ..... . .. . .. ............... ...... .... .. 8
to 3 dozen
pounds
pounds
pounds
2. MILK OR CHEESE (1/5 or more of food money)

Use pasteurized whole milk or its e q ui v alen t ) .... ... . . . ... .... 18 quarts
3. MEATS, EGGS AND FISH (About 1/5 of food money)
E ggs
11h dozen
. .
. . . . . . . . . . . . . . . . .
. . . . . . . . .
. . . . . . . . . . . . . . . . . .
. .
Lean meat, fish and seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6 pounds
4. BREAD AND CEREALS 0/5 or less of food money)
Bread , whole grain or enriched ............ .. . ... . . . . . . . . . . .. .

5 1%-pound loaves
Assorted cereals ...... . .. ........ ...... . .... . .. . . . . . . . . . . . . . . . 10 pounds
Oatme al, wheat, rice, macaroni, cornmeal, flour, cakes, cookies
and crackers.
5. FATS, SUGARS AND ACCESSORIES (1/5 or leSlS of food money )
Butter and other spreads ......................... ... . . . ...... 11h

Lard, oils, salt pork, bacon ................................... . 11h
Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
Molasses and syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . %
Coffee . .. . . .. . . ......... .... . ........ .. .. . . . . ............. . . . . 1h
o '. : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
tt
Baking powder, salt, flavorings, etc. . . . . . . . . . . . . . . . . . . .. . . . . . .

Cod-Liver Oil
(For each child under 12 years)
pounds
pounds
pounds
pint
pound
or less
As needed
Study the above lists and charts for they will help you to plan well-balanced menus amid
constantly changing conditions that necessitate quick alterations in marketing and eating
habits. It is your responsibility, no matter how difficult the task, to see that your husband
and children are well fed and happy when they come to th e fa m ily table .
Planning r/(ationeJ .Ai.enu.1

In planning well-balanced family menus with food rationing and shortages, a working
knowledge of nutrition is essen tial. On pages 2-3 we have listed the foods that should be
included in e very day's menus for every member of the family to assure good nutrition.
If these foods are used in recommended amounts you can be certain that you are serving
h ealthful meals.
The menus you plan and serve are as individual as the hats you choose. Almost n ever
do two women purchase food or plan menus in exactly the same way. Family food prefer
ences; the ages, occupations and activities of the members of your family; the locality in
which you live; whether or not you have lunches to pack; and many other factors enter into
your menu planning. For these reasons, it is impossible to plan menus that will be practical
for every family.
The week's menus sugges t ed here for a family of four are low in rationed foods and
well balan ced. They will ser v e as a general guide in menu planning but can be re- arranged
and other foods substituted. In plan n ing menus, consult chapters in this book on econo m ical
wartime meat dishes, main dishes without me at, sugar saving desserts, etc. These are recipes
that will help you to eat well, though rationed .
ol Week 1.1 .Aknu.1 /or
a 9amilg
o/ 9our
(At Moderate Cost)

DINNER
SUNDAY
Upside Down Meat Pie (Page 13'

Buttered Spinach
Creamed Carrots
Perfection Salad
Stewed Cherries
Honey Chocolate Chip Cookies (Page 391
BREAKFAST
Scrambled Eggs
Coffee
Orange Juice
French Toast
Milk
DINNER
Stuffed Meat Loaf (Page 13)

Pan Browned Potatoes
Creamed (or Buttered) Green Peas
or Carrots and Peas
Mixed Fresh Fruit Salad
Apple Pie (Baked on Saturday)
Coffee
THURSDAY
BREAKFAST
Griddle Cakes
Coffee
SUPPER
Waffles
Maple Syrup
Carrot Sticks
Apple Sauce
Old Fashioned Molasses Cookies (Page 40)
Hot Chocolate or Milk
MONDAY
Tomato Juice
LUNCH
LUNCH
Syrup
Cocoa
Hard-Cooked Egg and Celery Salad

Bread and Butter Sandwiches
Carrot Strips
Chocolate Chip Cookies
tBaked Wednesday)
Tea or Milk
DINNER
Stuffed Flank Steak (Page 18)

Mashed Potatoes
Cabbage Au Gratin
Gelatin Fruit Salad
(Made with fresh fruits as orange,
banana and apple)
Chilled Baked Rice Pudding (Page 421
BREAKFAST
Oatmeal
Toast
Coffee
Tomato Juice
Milk
Fruit Preserves
Milk
Scrambled Egg Sandwiches

or
Meat Loaf Sandwiches (meat from
Sunday Dinner)
Baked Apples
Cocoa
FRIDAY
BREAKFAST
Halves of Grapefruit
Bacon
Poached Eggs
Toast or Coffee Cake (Made with
prepared biscuit mix)
Grape Jelly
Milk
Coffee
DINNER
Beef Liver with Onions (P8.ge 19)

Baked Potatoes
Green Beans Au Gratin
Mixed Vegetable Salad
(Shredded carrots, celery and onion)
Warm Gingerbread (milk or cream)
Lettuce
TUESDAY
BREAKFAST
Stewed Dried Prunes
Dry Cereal
Milk or Cream
Soft Cooked Eggs
Toast
Coffee
Milk
LUNCH
Cheese and Lettuce Sandwiches
Coleslaw
Gingerbread (from Monday Dinner)
Milk
DINNER
Lamb Stew (Page 17J
Buttered Peas
Celery and Apple Salad
Hot Muffins
Jam
'Baked Indian Pudding (Page 41)
LUNCH
Cream of Potato Soup
Toast with Grated Cheese
(Cheese melted in ovenJ
Russian Dressing
Chocolate Chip Cookies
(Baked Wednesday)
Tea or Milk
DINNER
Tartar Sauce
Fish Fillets
Green Peas
Scalloped Potatoes
Hot Biscuits
Grape Jelly (Opened for Breakfast)
Chilled Tapioca Pudding
or
Lemon Meringue Pie
SATURDAY
BREAKFAST
Fresh Fruit (Apples, Pears, Etc.)
Milk or Cream
Dry Cereal
French Toast
Milk
Coffee
LUNCH
WEDNESDAY
Macaroni with Cheese Sauce

Applesauce
Bread and Butter
Cookies
Milk
BREAKFAST
Cooked Cereal
Toast
Coffee
Milk or Cream
Marmalade
Cocoa
DINNER
LUNCH
Sausage
Buttered Onions
Creamed Potatoes
Tossed Green Vegetable Salad
Fresh Fruit Cobbler
Tea or Milk
Toasted Cheese Sandwiches

Lettuce with Russian Dressini
Fresh Pears
Milk or Tea
. 5
) LJ I
f_,.c=;:==
- 0
..-..-'4.
l;F--
JI-early SoupJ in /(ationeJ jjenuJ

.
Hearty soups are a ready solution to the problem of making a little bit go a long,
way, With food scarcities and rationing, and the quick can-opener variety
luncheon dishes gone for the duration, steaming bowls of savory soups are ,the
natural answer to main dishes for both lunch and supper. To many of us, the thick
bean chowders and vegetable soups 'that mother used to make' bring pleasant
recollections of good food thoroughly enj oyed, and we are glad to welcome them
again to our tables.
The meal with soup should be carefully planned, for although soups make hearty
main dishes, they need to be supplemented to make a completely satisfying meal
that will "stick to the ribs." A good general plan to follow in serving soups for
luncheon or supper is to include such foods as toasted cheese sandwiches or peanut
butter sandwiches ; something crisp, as a raw vegetable or a crunchy vegetable salad,
and a rather hearty dessert as pudding, custard or gingerbread.
Though soup bones may be scarce, the bones from roasts or other cuts of meat
may be used to prepare stock for vegetable soups. And perhaps your meat dealer
can save you an occasional b one to give that good rich "meaty" ftavor to your pot of
bean soup .
Serve soups attractively a n d with them have some of the crisp accompaniments
suggested at the end of this chapter. If you have an old tureen, bring it out and
serve your steaming luncheon and supper soups right at the table. We are sure no
matter how generous the first helping, there will be calls for seconds. There are
wonderful possibilities in good soup !
LENTIL SOUP
(Or Split Pea or Bean )
( Made with a soup bone, the water in which m e a t was cooked, salt pork, o r a
turkey carcass. )
2 cups lentils (split peas o r dried
beans may be used)
A turkey carcass, a ham bone or a
2-inch cube of salt pork
1 cup chopped celery with leaves
i cups water
% cup chopped carrots
12 cups water (additional)
Salt, pepper and paprika
Soak the lentils in cold water .for 12 hours. Drain and put into a kettle. Add the
12 cups water and the ham b one, or other meat used, cover and simmer for 3 hours.
Add the vegetables and simmer for 1 hour longer. Put the soup through a colander.
Chill the soup and remove the grease. Then reheat and add, if desired, 2 cups meat
stock, milk or cream. Melt 2 tablespoons soup fat or butter and blend in 2 table
spoons flour. Add the soup mixture gradually, stirring until smooth. Bring to a boil
and cook for several minutes. Season as required with salt, pepper and paprika.
Serve piping hot sprinkled with croutons.
6
NAVY BEAN SOUP (With Soup Bone)

2 tablespoons butter or fat from the
soup
2 tablespoons flour
Salt, if needed
Paprika
Croutons
2 cups navy beans

6 cups cold water
1 meat bone
% cup chopped onions
1 cup chopped celery with leaves
Soak beans in cold water overnight. Drain them and put into a kettle with the
meat bone, onion and celery. Add about 12 cups water, cover and simmer for about
4 hours. Put through a colander. Chill and remove fat from the top. At this time,
if desired, 2 cups of milk or cream may be added. Melt the butter or fat taken from
the soup, blend in flour, add the soup mixture slowly and stir until boiling. Cook
slowly for several minutes. Season as required, with salt and paprika. Serve with
croutons ( small cubes of toast) . Makes about 6 cups soup.
CREAM OF
LIMA
1 cup dried lima beans

6 cups cold water
4
2
2
1
2 slices onion, diced
Y2 teaspoon paprika
SOUP
tablespoons butter
tablespoons flour
cups cream or milk
teaspoon salt
Wash lima beans. Cover with cold water. Let stand overnight. Add 6 cups cold
water. Cover. Simmer slowly until tender. Rub beans through sieve. Heat to
boiling. Fry onion 5 minutes in 2 tablespoons butter. Remove onion. Add flour, salt
and paprika to hot butter. Stir until browned. Add to boiling bean puree. Add cream
or milk and remaining butter. Mix thoroughly. Serve at once. Serves 8. Recipe
may be doubled.
VEGETABLE BEEF SOUP

2 to
3 pounds shin of beef and mar-
Vegetables for the soup
row bone (or amount available )

4 quarts water
6 sprigs parsley
2 onions, sliced
15 peppercorns
1 Y2 tablespoons salt
as
follows:
2 cups diced celery
3 cups cooked tomato

4 carrots, sliced
2 turnips, sliced
2 to 4 potatoes, if desired
Wipe meat and bone with a damp cloth. Cut meat in cubes. Place half the cubes
in soup kettle, cover with cold water and heat slowly to the simmering point.
In the meantime, scrape the marrow from the bone, putting it into a large frying
pan. Melt o ver low heat. Add remaining half of meat and brown on all sides. Put
with bone into soup kettle. Cover and simmer for 5 or 6 hours. Then add all the
vegetables and seasoning, cover and cook for 1 hour longer. Taste to be sure it is
well seasoned.
CREAM OF POTATO SOUP

4 medium-sized, or 5 cups, thinly
sliced potatoes
1 medium-sized, or % cup, thinly
sliced onion
2 tablespoons butter or mild dripping
3 cups water
1 Y2 teaspoons salt
2 cups milk
2 tablespoons flour
Ys teaspoon pepper
Cook potatoes and onion in the rapidly boiling salted water until tender, about
15 minutes. Make paste of flour and 2 cup milk ; and remaining 12 cups milk and
stir until well blended. Add flour mixture to potatoes and cook until slightly thick
ened, about 5 minutes, stirring occasionally, add pepper and butter or dripping.
Serves 6 to 8 .
7
GARDEN
VEGETAB LE SOUP
2 cups milk
2 tablespoons flour
Salt and pepper
2 tomatoes
2 onions
2 potatoes
6 ears of corn
Cut onions in slices or chop them. Cut potatoes in slices or cubes. Place in a
good-sized cooking kettle and add j ust enough water to cover. Cook for 15 minutes,
or until potatoes are tender. Then add peeled and quartered tomatoes and cook for
10 minutes longer. Add corn cut from the cob and cook for about eight minutes or
until corn is tender. Season well with salt, pepper and butter. Add milk which has
been blended with flour. Stir gently and cook until slightly thickened and the flour
well cooked. This is a delicious one-dish luncheon or supper soup. (An old fashioned
recipe. )
GARNISHES FOR HEARTY SOUPS

1. Sprinkle buttered pop corn over corn chowder.
2. For bean soup, fry thin slices of frankfurters and top each serving with several
slices.
3 . Sprinkle with a generous tablespoon of croutons. To make croutons, dice

bread into 1/4 inch cubes or diamond shaped pieces and brown in butter.
4. Melba Toast, Pretzels, Potato Chips, Whole Wheat or Rye Crackers and
Toasted Bread Strips.
VICTORY GARDEN CHOWDER

5 medium potatoes, peeled and grated
3 cups boiling watel'
4 cups milk
2 teaspoons salt
Black pepper to suit taste
6 oz. cheese, grated
Seasoning salt
cup butter or mild dripping
3 medium onions, peeled and chopped

2 slices green pepper, chopped fine
2 cups cut green beans
3 medium carrots, scraped and sliced

thin
Melt b utter or dripping in soup kettle. Add onions and green pepper, and simmer
3 or 4 minutes. Wash beans and slice thin. Prepare carrots and potatoes. Add beans
and boiling water to butter and onion mixture, and cook for about 15 minutes. Add
other vegetables and cook about 1 5 minutes longer, or until all the vegetables are
tender. By this time most of the water will be evaporated. Add the milk to the
chowder, stiring carefully ; heat j ust to boiling. Add salt, pepper and grated cheese ;
remove immediately from heat and stir until cheese is melted. Serve piping hot,
with a sprinkling of seasoning salt on each serving. Serves 6.
Uhe Wartime .,C.unch fiox

Lunch box carriers are on the increase as Canada is on the march ! They must
be packed with the right foods-healthful, appetizing, and carefully planned for
nutritional balance-for hit-or-miss lunches gamble with vital working power which
the nation needs. The packer of lunches must learn all possible tricks to make
these carried meals attractive and varied.
SUGGESTIONS FOR PACKING A LUNCH

1. Include in every lunch box the essentials of a varied meal: meat, fish, eggs,
cheese or beans, some milk, some vegetables, fruits, bread or other cereal.
2. Wrap all sandwiches separately in waxed paper.
3. Use fillings that will not soak the bread, or wilt before eating.
4. Add something j uicy to every lunch box-whether it be fruit, vegetable, salad

or beverage . Sandwiches and cookies become awfully dry when eaten without
plenty of liquid.
5. Tuck in a surprise like wrapped candy, stuffed prunes, a bag of potato chips
or a relish that you know is well liked.
6. Be sure to include plenty of paper napkins in the box, and make them sizable
ones. A salt shaker is a good addition.
7. Plan foods that will be easy for you to fix and varied and interesting to the
one who eats them.
8. Leaves of lettuce wrapped in waxed paper to be added to sandwiches before

eating will stay crisper than if put in sandwiches at time of making.
9. Cup cakes ( 'b aked in paper containers, if you like) instead of slices of cake,
and turnovers instead of wedges of pie carry well in the packed lunch.
CONTAINERS FOR THE PACKED LUNCH

Bag or Box Lunches
Some war plants insist on paper bags which can be inspected as they enter the
plant and leave nothing to be carried away in the evening. If this is the case with
the lunch you pack, use a generous size paper bag or a box and wrap each food in
the lunch in small oiled sandwich bags that can be purchased in the ten-cent store.
Pack salads and relishes in small paper cups and fasten a paper with a rubber band
firmly over top. Send beverages in vacuum bottle. Small paper cups with covers
to fit can be used for salads, baked beans, pudding or other moist foods.
9
METAL LUNCH BOX
MEALS
If you can pack the daily lunch in a metal box containing a thermos. you are in
luck, for such foods as hot soups, stews, baked beans or coffee may go into the
thermos in winter, and iced fruit j uices, iced tea and other refreshers in summer
time. Small jelly glasses with covers, or improvised containers suggested below may
be used for salads, cooked fruits, gelatin desserts and puddings. Metal knives and
forks and sturdy paper napkins complete the picture.
HANDY CONTAINERS FOUND IN EVERY HOME.

Mother's empty cosmetic j ars are widemouthed so that food is accessible. Fine
for salads, fruits and puddings.
Empty salad dressing or peanut butter j ars with screw tops are g{) od for salads
and desserts.
Small capsule j ars, or other tiny j ars with lids, are good for may{)nnaise, salad
dressing or j am.
Save small cottage cheese or ice cream cartons. Wash well, let dry and use for
packing salad and dessert.
SAMPLE LUNCH BOX MENUS

For the Office Worker
One or two sandwiches

( One of these meat, poultry, cheese or eggs)
Raw fruit or vegetable salad
Carrot strips, celery or t{)mato
Something sweet (cookies, cake, candy or pudding)
Beverage-preferably milk or cream soup
For the Man or Woman Doing Heavy Work

Two or more hearty sandwiches
( Meat, poultry, fish, cheese, egg, peanut butter or beans)
A crisp or sweet sandwich
( An onion, pickle relish, coleslaw or salad type filling, or, j am, jelly, or preserves)
or
Special b uttered bread
( Such as nutbread, orange bread -or other sweet breads )
Fruit or Vegetable Salad
Pie, Cake, Cookies or Pudding
Thermos of Beverage or Soup
FOODS THAT 1CARRY WELL IN THE LUNCH

MEATS
Individual meat loves of lamb, beef or veal. (A hard- c ooked egg may be molded
in center of loaf. )
Fried chicken.
SANDWICH FILLINGS
Luncheon meats.
Cold roast meats (sliced or ground and combined with mayonnaise, pickle relish
or with minced carrots and mayonnaise) .
Fresh salmon, shrimp, herring o r other salad-type filling with chopped celery,
10
egg and pickle. (Send occasionally in large hollowed out rolls, replacing top
after filling. ) Mashed sardine or pilchard with lemon or chili sauce, hard-cooked eggs or pickle.
EGGS
Hard-cooked eggs chopped with wieners and mustard pickle, or cheese and
pickles.
Minced hard-cooked eggs with celery and ketchup or mayonnaise.
Devilled eggs.
_
CHEESE
Soft or chopped cheese with nuts, as available.

Cream cheese with chopped crisp bacon or minced onion.
Sliced cheese and sliced pickles or mustard.
Cheese spreads, when available.
OTHER FILLINGS
Peanut soya bean butter with pickle, relish, celery, or j elly.

Baked beans with ketchup or onion slices.
Onion on rye or brown bread.
FOR THE THERMOS

Hot
Cold
Corn Chowder
Potato Soup
Bean Soup
Pea Soup
Vegetable Soup
Beef Stew
Chili Con Carne
Coffee
Chocolate
Orange Juice
Grape Juice
Tomato Juice
Fruit Ades
Milk Shakes
Iced Tea or Coffee
VEGETABLES
Radishes, celery, tomato, coleslaw, baked 'beans, pickled beets, green onions, raw
cauliflower, raw carrot strips, potato chips.
FRUITS
Oranges (easier to eat, if skin is peeled part way down when packing) , tanger
ines, apples, pears, plums, bananas, grapes, peaches, crushed sugared berries ( in
glass or paper container) , raisins, dates.
SALADS AND RADISHES
Cranberry and orange relish, pickled green beans with onion slices, potato salad,
meat s alad, macaroni salad with corned beef and celery, cabbage relish, kidney
bean salad, cottage cheese and onion or chives, pickled peaches or pears.
DESSERTS
Bake d apple, any fruit sauce, baked or boiled custard, baked puddings, cup cakes,
turnovers or individual pies, gingerbread, doughnuts, coffee cake or Danish
pastry, cookies, candy.
BEVERAGES (Without Thermos)
Cans or bottles of tomato j uice, or g rape j uice.

11
.Ateat Stretching :IJisheJ

There are two schools of thought on how to manage the meat ration. One might
be called the "feast and fast" plan with a big steak or roast one day and no meat
for several days afterward. The second plan is to "make a little go a long way."
With this plan you serve smaller amounts of meat but serve it almost every day.
For most families the second plan is much the better one. Base your menu on
meat as usual but plan to extend that meat dish when necessary with vegetables, as
in stews and meat pies ; with cereals or bread dressings as in meat loaves and patties ;
or with sauces or gravies. Often half a pound of meat can be extended to serve four
or five.
Really fine eating is provided by the stews, meat pies and casserole dishes that
are a necessity now. Such homely dishes as boiled beef and cabbage, pot-roast and
potato dumplings and hearty meat pies have made the reputation of more than one
famous restaurant. So serve them with pride, even to guests. The secret of success
is to make them extremely well and serve them attractively.
If yours is a family of four or more, you will manage a roast occasionally for
variety. When you do, make it last for several meals and utilize every ounce of meat
on it. For the family of two or three, roasts seem almost an impossibility under
rationing. You may decide to forego them and substitute stuffed pork or lamb chops,
individual boneless steaks and similar choice meats as special treats .
MEAT SAVING
1. When you have "splurged" with a choice steak, save the tail and trim the
bone, then grind to provide meat for Meat Sauce for Spaghetti ( Page 15 ) .
2 . For a crowd, a pound o f hamburger will serve ten or twelve if you make the
Westerner Sandwiches {Page 14 ) . Fine for a kitchen party, a crowd in summer
camp, for high school youngsters parties, etc.
3 . Collect bits of meat remaining from several dinners, keeping them tightly
covered in the refrigerator. Then grind with some pickles and moisten with salad
dressing to make sandwiches for the packed lunch or for the children's lunches.
4. Hamburg casseroles and such dishes frequently include canned tomatoes or
tomato j uice as an important seasoning. Prepare for the months ahead by canning
quantities of these products this fall.
5. After the first gala appearance of the o ccasional roast, serve hot meat sand
wiches for at least one meal, then feature a favorite meat pie, and finally, use the
bone as a base for a pot of tempting vegetable soup.
12
6. Don't worry if it is necessary to serve smaller amounts of meat than formerly.

A two-ounce serving of lean meat furnishes the daily requirement of all the essen
tial nutrients of meat. We have been accustomed to serving at least four-ounce
servings, or more than was necessary for an adequate diet.
RATION STRETCHING GROUND MEAT MAIN DISHES

( Small amounts of left-over cooked meats may be substituted for hamburg in many
of these dishes. )
STUFF ED MEAT LOAF

Yi!
Y2
1
1
1/3 cup milk or tomato ketchup

% teaspoon salt
Ys teaspoon pepper
pound ground beef

pound ground fresh or cured pork
cup rice flakes
egg
2 tablespoons chopped onions, if

desired
Blend all ingredients lightly but thoroughly. Place half the meat mixture in
bottom of a loaf pan lined with waxed paper and pat into place. Place the following
bread dressing over this, then top with remaining meat mixture. Pack firmly to
mold, then turn out into roasting pan. Remove waxed paper and bake in a hot oven
of 450 degrees F. for ten minutes to set the loaf. Then reduce heat and bake in a
moderate oven of 350 degrees F. for about 1 hour, or until done.
Stuffing:
Crumble a small . loaf of bread (3 or 4 cups crumbs ) and add 3 tablespoons

melted butter, or mild flavored dripping, 1 small minced onion, 112 teaspoon salt, a
dash of pepper and 112 teaspoon powdered sage, if liked. Mix lightly. May be baked
in greased custard cups to make individual stuffed meat loaves.
BEEF UPSIDE DOWN PIE

12
22
1
1
cups sifted all-purpose flour

teaspoons baking powder
teaspe>Qn paprika
teaspoon celery salt
'1 teaspoon pepper
1 teaspoon salt
5 tablespoons shortening
% cup milk
% cup sliced, peeled onion
Yi!
10 ounce can condensed

tomato soup
pound hamburger
Sift first five ingredients with l/2 teaspoon salt. Cut in 3 tablespoons shortening,
until of consistency of coarse corn meal. Add milk and mix lightly.
Meanwhile, cook onion tender in the remaining 2 tablespoons shortening in a
skillet. Add beef and cook slowly for five minutes. Add soup and remaining 112
teaspoon salt. Heat, then pour into a round baking dish about 8 inches in diameter.
Spread the prepared dough on top and bake in a hot oven of 450 degrees F. for 20
minutes, or until biscuit batter is baked. Serve upside down, cut in wedge-shaped
pieces. Serves 4.
BAKED BEAN AND HAMBURGER SAVORY

Y2 teaspoon salt
1 teaspoon powdered sage, if liked
3 tablespoons salad oil or bacon fat

cup sliced, peeled onions
cup diced celery
pound hamburger
teaspoon Worcestershire sauce
1
%
1
% cup water or canned tomato juice

4 cups canned or home-baked beans
Heat fat in heavy skillet. Then add onions, celery and beef and cook uncovered
for about 10 minutes, stirring frequently. Add remaining ingredients and heat
thoroughly. Serves 6.
13
HAMBURG DUMPLING STEW
1 pound hamburger
1 teaspoon salt
2 cups sifted all-purpose flour

1 tablespoon chili sauce
1 cup condensed tomato soup
2 cups hot water
3 teaspoons baking powder
% cup milk
Dash of pepper
1 small onion, minced
1 teaspoon prepared mustard
3 tablespoons butter, or dripping
Mix beef, salt, pepper, onion and mustard and shape into 10 or 12 small cakes.
Brown on both sides in a heavy skillet with the fat. Lift out meat. Put 1 tablespoon
flour ( a dditional to above ) in kettle and blend with fat. Add chili sauce, tomato
soup, 112 teaspoon of the salt and hot water. Replace meat cakes in kettle and bring
to the boiling point.
Make Dumpling Mixture as Follows:-Sift flour with the baking powder and re
maining 112 teaspoon salt ; add milk gradually, stirring as little as possible to mix
dough well. If very stiff, add 1 to 2 tablespoons additional milk. Drop mixture by
spoonsful on top of boiling hamburg mixture. Cover tightly and steam for 15
minutes without opening. Serve at once. Serves 4 or 5.
MACARONI HAMBURG CAS SEROLE

4 cups cooked macaroni
2 cups canned tomatoes

2 tablespoons butter, or dripping
% cup grated cheese
Y2 pound hamburger
Y2 cup sliced, peeled onions
Cook 2 cups macaroni, broken into inch-length pieces, in boiling salted water for
ten minutes. Drain well.
Fry onions slowly in the fat for about 5 minutes, or until very lightly brown.
Add hamburger and cook slowly until lightly browned. Grease a baking dish or
casserole. Combine macaroni with all other ingredients, including half the cheese.
Season with salt and pepper. Turn into baking dish, and sprinkle remaining cheese
over the top. Bake in a moderate oven of 375 degrees F. until heated through and
browned on top, about 30 minutes. Serves 6.
WESTERNER SANDWICHES
Y2 pound hamburger
4 eggs
1 to 2 tablespoons chopped onion, if
cup crumbled coarse dry cereal

% teaspoon pepper
Salt and pepper
desired
Break hamburg into pieces and place in a bowl. Add unbeaten eggs, cereal and
seasonings and whip with a fork until thoroughly mixed. Drop by tablespoonsful
into a frying pan containing 1 to 2 tablespoons hot fat. Flatten with a cake turner
and cok slowly until golden brown on one side, then turn and cook until brown on
othe r side. Serve in buns or between slices of bread. Makes 12 large, thin cakes.
These take only five to eight minutes for cooking. ( Try this for quick suppers. )
TAMALE PIE
1 Y2 teaspoons salt
Y2 lb. hamburger
1 14-oz. can whole kernel corn
2 cups tomatoes
4 tablespoons flour
Pepper
Garlic salt
Baking powder biscuit crust
Brown ground beef in 2 tablespoons lard. When brown, add seasonings, corn,
and tomatoes. Line a casserole dish with baking powder biscuit dough that has been
rolled to 1h inch thickness, add filling and place a circle of biscuits over the top.
Bake for 15 minutes 'in a hot oven of 450 degrees F. Reduce to 375 degrees F. and
bake for another 20 minutes.
14
LAMB AND
% pound boned lamb shoulder
3
1
1
1
CARROT MEAT CAKES

Ys teaspoon pepper
small pared carrots

small peeled onion
teaspoon salt
egg, beaten
Flour
2 tablespoons fat or salad oil
Y-i cup hot water
1 '2 cups cold water
Put the lamb, carrots and onion through the medium blade of food chopper. Add
the seasonings and egg. Mix thoroughly, shape into small balls, and roll in a little
flour. Melt fat in a skillet and cook meat balls slowly until browned on all sides.
Add the hot water, cover skillet, and cook very slowly for 10 minutes. Remove the
meat balls and keep hot. Add 3 tablespoons flour to the fat in skillet. Cook until
brown and smooth, stirring constantly. Then add cold water slowly, while stirring
constantly. Cook and stir until gravy thickens. Pour over the meat balls. Serves 4.
STUFFED
GREEN
4 medium-sized green peppers

Yz to % cup diced cooked meat or
browned hamburg
1 Yz cups cooked rice
Yz teaspoon salt
2 tablespons grated cheese
PEPPERS
Dash pepper
1 teaspoon grated onion
About * cup milk, meat broth
tomato juice to moisten
2 tablespoons bread cnui:tbs
or
Wash green peppers, cut off tops, remove seeds. Rinse out the inside. Have a
greased baking dish ready in which peppers can be set without having them fall
over. A moderately hot oven, 375 degrees F. is needed.
Dice meat, mix with rice (one-half cupful before cooking will be needed to make
one and one-half cupfuls when cooked) .
Add seasonings, onion and liquid to moisten. The mixture should be moist, but
there should be no excess liquid. Left-over gravy, milk, cream, meat broth or
tomato j uice may be used. Pile mixture lightly into peppers . Sprinkle bread crumbs
and grated cheese over the top, dot over with butter and put into prepared pan. Add
enough hot water to cover bottom of pan. Bake in a moderate oven, 350 degrees F.,
until peppers are tender, from forty-five minutes to an hour.
SPAGHETTI WITH
10 oz. spaghetti ( about % of a package)
2 cups canned or cooked tomatoes
Yz teaspoon salt
Few grains pepper
1 teaspoon sugar
2 tablespoons chopped green pepper
MEAT CRUST
% pound ground beef and
beef-* pork)
Yz teaspoon salt
Yz tablespoon minced onion
1 egg, well beaten
2 tablespoons milk
pork
Cook spaghetti as directed on package and drain. Mix tomatoes, salt, pepper,
sugar, and green pepper and add to spaghetti. Pour into greased casserole. Combine
ground raw meat, salt, onion, egg, and milk and form into about 8 flat patties. Place
these close together on spaghetti ( they should about cover the surface ) . Bake in
moderate oven of 350 degrees F. for 30 to 40 minutes, or until meat is thoroughly
done and brown on top.
MEAT SAUCE FOR YOUR SPAGHETTI
% to % pound beef or veal

4 cup salad oil
D INNER
1 quart canned or cooked tomatoes

* cup tomato catsup
2 teaspoons salt
1 tablespoon sugar
2 cups boiling water
1 clove garlic
1 green pepper, chopped
1 onion, chopped
Chop or grind meat or cut in small pieces and cook in oil with garlic, green
pepper and onion about 5 minutes, until light brown. Add strained tomatoes, tomato
catsup, salt and sugar. Let simmer 1 112 hours, add water, stirring occasionally to
prevent sticking to the pan. Serve over spaghetti with grated cheese.
15
ITALIAN LIVER
2 cups cooked spaghetti
V:i pound calf's, beef or other liver
% green pepper, chopped

% cup chopped mushrooms
% clove garlic ( if desired)
Pepper
Salt
onion
2 tablespoons butter or salad oil

2 cups strained tomatoes
Dip liver in boiling water for 2 or
3 minutes to make it firm, then cut into fine

pieces. Cut onion, green pepper and mushrooms and let fry in the oil with the liver
slowly, stirring often for 10 minutes. Add tomatoes, seasonings and garlic and let
cook gently for 20 minutes longer. Serve over boiled spaghetti with liberal sprink
ling of grated Parme!an Cheese over the top.
PORCUPINE BEEF BALLS

2 tablespoons chopped onion (may be
omitted)
3 tablespoons butter or dripping
2 cups tomato puree or soup
% cup uncooked rice

%, to 1 pound ground beef
1 teaspoon salt
Dash of pepper
% cup chopped celery
Measure rice, put into a colander or strainer and wash by letting cold water run
through it. Drain well. Add to meat with salt and pepper, mix will. Shape into balls,
pressing them firmly into place. Place in a baking dish.
In a small frying pan saute green pepper, onions and celery in butter 5 minutes.
Add tomato puree, pour over meat balls, cover dish and bake in a slow oven of
350 degrees F. or on top of the stove, until very tender, about 11h hours. Remove
cover during last 30 minutes of cooking to brown the meat and cook down the sauce.
Serve surrounded with sauce. Makes 8 or 10 large balls.
1 cup dried lima beans

3 teaspoons salt
5 strips bacon
LIMA ALL-IN-ONE
1-10% ounce can condensed tomato
soup
Ya cup cold water
Ys teaspoon pepper
1 teaspoon Worcestershire sauce
% cup minced onion

% lb. hamburg
Pick over, wash and then soak the dried lima beans over night in cold water to
cover; drain, cover with boiling water and simmer covered, with 2 1/2 teaspoons of
the salt for about 1 hour, or until tender. Drain.
Meanwhile, cut up bacon and fry slowly in a skillet until lightly brown. Add
onion and beef and continue cooking until brown. Add soup, cold water, the remain
ing 1/2 teaspoon salt, pepper, Worcestershire sauce and cooked limas. Simmer 20
minutes and serve. Serves 6.
SPANISH RICE, WITH MEAT

cup chopped onion
1 % teaspoons salt
Dash pepper
2 cups tomato puree
% teaspoon paprika
% to 1 pound ground beef

% cup chopped green pepper
1 cup uncooked rice
In this recipe the rice is not cooked separately. So prepare ingredients first.
Measure butter or dripping and put into a rather large frying pan. Next, peel
and chop onion ( holding the onion under cold running water while peeling to pre
vent weeping ) . Separate meat into small particles. Chop green pepper. Measure
rice, put into a strainer and wash by letting cold water run through it. Set aside to
drain. If you have no tomato puree on hand, strain two and one-half cups canned
tomatoes.
Melt butter or dripping over a low heat, put in onions and cook until they are
browned slightly. Next add meat and brown it well, stirring it during the cooking
to brown all sides. Add green pepper. Next, stir in rice, then tomato puree and
water. Cover the pan and cook over a low heat or in a moderate oven, 350 degrees F.,
16
until rice and meat are tender, from thirty to forty-five minutes. Season well and
serve piping hot. Serves six to eight.
CHOP SUEY, AMERICAN STYLE
Yi! pound diced, boned pork or veal

shoulder
cup salad oil
cup flour
2% cups boiling water
2 beef bouillon cubes
2 tablespoons Soy Sauce
Sauce )
Ys teaspoon pepper
1
2
1
1
1
4
(Brown
cup slivered green pepper

cups celery, slivered
sliced peeled onion
cup sliced mushrooms ( pound)
cup sliced, unpeeled radishes
cups crisp rice cereal
Brown meat slowly in 2 tablespoons salad oil. Add flour and stir until well
blended. Add water, bouillon cubes, soy sauce, pepper, green pepper, celery, onion
and mushrooms. Cover and simmer for 20 minutes, stirring occasionally to prevent
sticking. Add radishes. Season well with salt. Meanwhile, heat remaining 2 table
spoons salad oil in skille t ; add cereal and heat thoroughly over low heat, stirring
frequently. Serve the chop suey over the cereal on plates. Serves 4 or 5. 11h cups
diced leftover veal, pork or beef may be used in this recipe.
TIPS FOR MAKING GOOD STEWS

1. Never boil a stew . . . j ust let it simmer gently and you'll be rewarded with
superb, j uicy tenderness and well-rounded flavor.
2. You get that wonderful, inviting color that every good stew has ' b y browning
the meat before adding any liquid or vegetables. Improves flavor, too.
3 . H you like to experiment, vary your stews with one or more of the following
seasonings : .Paprika, marj oram, thyme, mace, parsley, curry, bay leaves, Worcester
shire Sauce, all-spice, whole cloves, ginger, chili powder.
4. Stews may be served attractively in a large pottery bowl or casserole, on deep
platters or in individual casseroles.
BEEF STEW
1 to 1% lbs. boneless beef ( chuck, bot1
tom round, neck, flank or shank)
2
. 2 tablespoons flour
4
4 tablespoons dripping or lard
1
1 cup chopped onions
4
4
Cut meat in 11/z inch pieces. Roll in flour
bay leaf
teaspoons salt
cloves
cup celery
carrots
small or 3 medium potatoes
and brown with onion slowly for 15

minutes. Add cloves and bay leaf, half the water and half the salt. Cover and simmer
for 11/z hours. Add vegetables, remaining water and salt, cover again and cook
another 30 minutes. Thicken gravy if desired. Serves 4.
OLD-FASHIONED LAMB STEW

1% lbs, of lamb cut in 1% inch pieces
2 tablespoons lard or drippings
3 cups water
1 onion, diced
4 small carrots
1 sliver garlic (if desired)

2% teaspoons salt
Ys teaspoon pepper
Yi! cup fresh or canned peas
Lightly flour lamb pieces and brown slowly in fat for 15 minutes. Add water,
onion, garlic, salt and pepper. Cover and simmer for 11/z hours. Add carrots, peas,
and cook until vegetables are tender. If desired, gravy may be thickened by stirring
in 1 tablespoon flour, mixed with 3 to 4 tablespoons cold water.
LAMB STEW OR VEAL STEW WITH DUMPLINGS
3 medium-size carrots, quartered
2 pounds breast. of lamb or veal cut

in 1-inch cubes
2 tablespoons lard or drippings
3 cups hot water
Salt and pepper
1 dozen small white onions
2
1
1
2
tablespoons chopped parsley

tablespoon chopped green pepper
tablespoons flour
cup cold water
Brown cubed meat in hot fat. Add hot water and salt and pepper to taste. C over
17
and cook 30 minutes, then add vegetables. Cover and cook 30 minutes longer. Add
Worcestershire sauce and thicken the liquid with flour stirred to a paste in cold
water. There should be enough thin gravy to nearly cover meat and vegetables.
Dumplings
Sift 2 cups flour with 2 1/2 teaspoons baking powder and 1/4 teaspoon salt. Add
* cup milk and stir until blended. Drop by small, rounding teaspoonfuls into hot
stew or soup. Cover tightly and stem 1 2 to 15 minutes without removing lid. Serve
hot. Serves 8.
VEAL 1STEW WITH NOODLES

12
2
2
2
lbs. veal breast meat, cubed

oz. salt pork
cups water
teaspoons salt
2 tablespoons flour
1 cup cut celery
1 Y2 cups noodles
Parsley
Cut salt pork in tiny pieces and fry in deep frying pan or pot roast kettle until
crisp and brown. Lightly flour veal and brown slowly in salt pork fat. Add salt and
water. Cover and simmer very slowly for 1 112 hours. Add celery and noodles and
continue cooking until noodles are tender. To serve, place noodles in centre of
platter and surround with stew. Serves 4.
SAVORY MEAT PIES
Turn b oiling hot Beef, Lamb or Veal Stew into. a casserole or baking dish, or
i n t o individual casseroles , and top with baking powder biscuits cut in rounds, or
cut with doughnut cutter. Have the biscuit dough only 1/4 inch thick. Bake in a hot
oven of 425 degrees F. for 15 minutes, or until biscuits are done.
Packaged biscuit mix may be used for the biscuits.
%, teaspoon salt
SWISS STEAK
2 tablespoons fat
Y2 onion
Dash of pepper
Y2 cup flour
1 to 12 pounds round steak, 1 inch
thick
Y2 green pepper, chopped fine

12 cups water
Y2 cup ketchup
Add the salt and pepper to the flour and pound into meat. Brown in a skillet
with fat ; then add onion, green pepper, water, and ketchup. Cover closely and sim
mer slowly until meat is tender-about l 1/2 hours. This may be cooked in a casserole
in the oven or in a skillet upon the stove. Garnish with broiled tomatoes or browned
potatoes.
ROUND STEAK FARMER'S STYLE

1 to 1 Y2 pounds round steak, cut thick
% teaspoon salt
Ya cup flour
2 tablespoons fat
1 Y2 cups water
Pepper
Add salt and pepper to flour and pound into meat. Brown well in frying pan with
fat. Add water, cover closely and simmer until tender, about 1 112 hours. Turn meat
occasionally, adding water as needed. Makes delicious gravy around meat.
1STUFFED FLANK STEAK

1
1
Y2
2
to 12 pounds flank steak

tablespoon minced onion
cup chopped celery
tablespoons butter or dripping
12 cups stale bread crumbs

1 teaspoon salt
Y2 teaspoon pepper
Bit of sage
Wipe off meat with a damp cloth. With a sharp knife, score (cut marks ) steak
lengthwise and crosswise. This helps to make it tender. For the stuffing, brown
onion and celery in butter. Add bread crumbs. Season well with salt and pepper,
adding a bit of sage if desired. Rub steak with salt. Spread dressing on it. Roll,
beginning a t one side of the steak, rolling to the other as a j elly roll. Fasten in
place with twine. The flank steak must always be rolled lengthwise, so that in
serving it will be sliced across the grain, a p oint in the tenderness of the meat.
Melt 2 tablespoons bacon fat in a b'aking pan. Place roll in fat and brown on all
sides, either on top of the stove or in a hot oven of 500 degrees F. Add 112 cup boiling
18
water, cover and cook the meat slowly at 350 degrees F. until meat is tender, about
2 hours. Remove cover during the last half-hour of cooking. Remove to a hot
platter. Make gravy. Serves 4.
If desired, vegetables, such as carrots and onions, may :be cooked around the
meat, in which case parboil onions 10 minutes in boiling salted water. Drain, place
with carrots around meat, sprinkle with salt, cover pan and continue cooking until
meat and vegetables are tender. About 40 minutes will be required for the latter.
Remove meat to a hot platter, surround with vegetables and make gravy. Serve
gravy separately.
LIVER WAF
1 tablesp00n finely minced celery
Salt and pepper
1 cup milk, approximately
3 slices bacon
1 pound liver
1
2
2
2
cup bread crumbs

eggs
teaspoons grated onion
teaspoons chopped parsley
Calf's, pork, beef or lamb livers may be used. Pour boiling wa ter over liver, let
stand 5 minutes. Drain. Force through the food chopper. Add bread crumbs, beaten
eggs, seasonings and enough milk to moisten well. Line a loaf pan with slices of
bacon, pack in liver mixture. Bake in a slow oven of 300 degrees F. until firm, about
1 hour.
BEEF
LIVER WITII ONIONS
4 or 5 slices bacon or 4 tablespoons

bacon fat
1 pound beef liver; sliced thin
Flour seasoned with salt and pep
per
cups thinly sliced onions

teaspoon salt ( additional)
Pepper ( additional )
Y2 cup hot water
Fry bacon over very low heat until crisp, then take from pan, leaving the bacon
fat in skillet. ( If you do not have bacon to spare, use bacon fat instead. ) Pour the 3
cups boiling water over liver, drain and dry. Dip in seasoned flour, let stand for a
few minutes on a platter, then fry in hot bacon fat over moderate heat until lightly
browned on both sides. Place in a greased casserole, cover with sliced onions.
Sprinkle with salt and pepper, and add the hot water. Crumble crisp b acon on top.
Cover and bake in a moderate oven of 350 degrees F. for 40 minutes. Serves 4 or 5.
VEAL
1 pound veal kidney

cup flour
Y2 cup diced salt pork
1 clove garlic, sliced very thin
3 cups water
1 medium green pepper, chopped
KIDNEY
PIE
2 medium potatoes, cut in eighths

2 medium onions, cut in eighths
1 teaspoon salt
Dash of cayenne
Black pepper to taste
Plain pastry (recipe below)
Soak kidney in cold water until the thick outer skin turns white, about 5 minutes.
Remove the skin and cut crosswise in l/z -inch pieces . Roll in flour. Fry with salt
pork and garlic. Add any flour left from dredging the kidney. When nicely browned,
add water and simmer 1 hour, or until the kidneys are tender. Add vegetables and
seasonings and cook until vegetables are tender. Line an 8-inch round casserole
with half the pastry. Fill with hot kidney mixture and cover with top crust. Make
several openings in the crust to allow steam to escape. Brush lightly with melted
butter and bake in hot oven 425 degrees F. for 45 minutes or until golden brown.
Serves 6 to 8.
Plain Pastry:
1 Y2 cups flour
Y2 teaspoon salt
Y2 cup shortening
4-5 tablespoons cold water
Sift flour and salt together. Cut in shortening with two knives or pastry blender.
Leave shortening in pieces about the size of small peas. Add water a tablespoon at
a time, mixing and pressing ingredients together with fork until dough is j ust
moist enough to hold together. Form into 2 balls and roll. It is e asier to handle
dough if chilled a short time before rolling.
19
BRAISED HEART WITH DRESSING

1 beef heart
1 egg
2 tablespoons fat
2 tablespoons chopped onion
Salt, pepper
2 sliees bacon if desired

4 slices bread broken coarsely
The beef heart will serve six. For the family of two or three use veal, lamb o r
pork hearts, allowing one heart for each serving. The amount o f dressing may b e
used in proportion.
Wash heart in cold water. Remove veins and arteries and any hard parts. Rub
with salt and pepper, both inside and out.
Prepare dressing. Cut slices of bacon in squares, panfry with onions until bacon
is crisp and onions are yellow. Remove from stove, stir in bread crumbs. Add beaten
egg and season well.
Fill heart cavity with the dressing, stuffing it in lightly. Close opening by sewing
or with skewers.
Melt fat in a heavy kettle or roaster, put in meat and brown on all sides. Add
one-half cup water, cover and cook slowly from three to three and one-half hours
over a low heat or in a slow oven, 325 degrees F. , until tender, adding water as
needed. Gravy may be made from liquid in pan.
For the veal, lamb or pork heart, two to two and one-half hours should be
sufficient time for cooking.
Vegetables, such as potatoes, carrots and onions, may be put around the heart
and cooked with it during the last hour of cooking, and arranged around it on the
platter when serving.
GYPSY'S JOY
IYz cups rice
2
1
1
3
1
1 cup water
Yz pound cooked ham
quarts water
large onion, chopped
green pepper, chopped
tablespoons bacon fat
can condensed tomato soup
Y2 cup crumbled, nippy cheese

Yz teaspoon salt
:Ys teaspoon pepper
Cook rice in boiling, salted water; rinse and drain. Fry onion and green pepper in
bacon fat ; add tomato soup and water. Chop ham coarsely and mix with cheese.
Combine all ingredients and stir well. Bake in greased casserole in moderate oven
of 350 degrees F. about 20 minutes. Serve hot. Serves from 6 to 8.
BAKED HAM AND NOODLES

Salt and pepper
1 package fine egg noodles, cooked
Yz pound cooked ham, ground

2 tablespoons flour
2 cups milk
4 ounces snappy cheese, grated
Make white sauce of butter, flour, and milk ; add cheese and stir until melted.
Season with salt and pepper. Put a layer of noodles in 1lx> ttom of greased baking dish,
sprinkle with ham, and cover with sauce. Repeat layers and sprinkle cheese on top.
Bake in a moderate oven of 350 degrees F. 25 to 30 minutes. 1/4 lb. chipped dried
beef may be used instead of ham. Serves 8.
QUICK CHILi CON CARNE

1
2
1
1
Yz teaspoon salt
teaspoon chili powder, if desired
pound ground beef

tablespoons dripping
onion, chopped
can of condensed tomato soup
2 cups cooked beans
Brown beef in skillet with dripping and chopped onion. Add beans and stir for
several minutes. Pour soup over this. Add salt and chili powder. Simmer for 15 to
25 minutes. The chili powder may be omitted, if desired, and a dash of pepper sub
stituted. Serve with boiled or baked potatoes or with boiled rice.
20
als Without .Ateat Conserve

l<a tion Coupons
At the present time frequent dinners without meat are not only a patriotic duty,
but also a necessity to stretch ration coupons to cover all the days of the week. In
most families the practice of serving a dinner without meat at least once a week is
not a new one. We have planned such menus in the past for the sake of variety and
interest. Now we are glad to include them even more frequently to conserve meat
supplies and assure our armed forces of the amounts of meat they require.
For the dinner without meat feature healthful and unrationed fish in a wide
variety of tempting dishes ; use cheese and egg main dishes frequently ; serve dried
bean and other hearty vegetable dishes. Often two or more of these foods are com
bined with such foods as macaroni, spaghetti or rice to produce flavorful and nour
ishing main dishes.
It is a good rule to include milk, eggs or cheese s omewhere in the menu that
stars a dried bean or vegetable dish. The milk may be included in the main dish, it
may be used as a sauce for a vegetable, or it may appear in a dessert such as cream
pie or a baked rice or tapioca pudding. In fact, the meatless dinner is the ideal
place for the heartier-than-usual desserts that people enj-oy but frequently avoid
because of their high food value. Another good general rule for the dinner without
meat is a crisp salad of raw vegetables or fruits.
Plan to include the following attractive and nourishing meatless main dishes in
at least one or two family dinners every week. Many of these hearty dishes include
no rationed foods.
MEATLESS ITALIAN 1SPAGHETII
Y2 pound spaghetti or macaroni

2 cups canned tomatoes
2 teaspoons sugar
Grated cheese
1 teaspoon salt
* cup salad oil
2 medium sized onions
Heat the salad oil in a saucepan, add minced onions and pepper and cook until
they are half tender, then add tomatoes, salt and sugar. Cook slowly until onions
are tender and the sauce reduced one third. Cook spaghetti or macaroni in boiling
salted water and drain. Put into heated dish, stir about two ounces grated cheese
through it, pour the sauce over top and sprinkle with additional cheese. Serves 6.
MACARONI AU GRATIN
1 package macaroni (8 to 10 ounces)
2 cups grated cheese
4 tablespoons cooking oil
Salt and pepper

2 cups milk, scalded
Buttered crumbs
Cook macaroni in boiling, salted water and drain well. From 8 to 10 minutes is
required for cooking macaroni. In an oiled baking dish put alternate layers of the
cooked macaroni and grated cheese, sprinkling each layer with salt and pepper and
cooking oil. When all ingredients have been used pour milk over all, cover with
buttered crumbs and bake in a moderate oven of 350 degrees F. for 30 to 40 minutes.
21
(See Over)
This favorite dish is healthful too, providing valuable amounts of cheese and milk.
Serves 6 .
BAKED MACARONI LOAF

Yz
1 1:!
1
1
1
nine-ounce package macaroni

cups hot milk
cup cracker crumbs
teaspoon chopped onion
tablespoon chopped green pepper
4 tablespoons cooking oil

1 cup grated Canadian cheese
% teaspoon salt
Dash of pepper and cayenne
3 eggs
Cook macaroni, without breaking, in boiling salted water until tender. Drain in a
colander. Scald milk and pour over cracker crumbs in a mixing bowl. Chop onion
and green pepper. Grate cheese. Fry onion and green pepper in the cooking oil slowly
for 3 minutes. Stir into milk a n d cracker mixture . Add cheese and seasonings. Beat
eggs and stir them in also. Lay macaroni lengthwise in a greased loaf pan, keeping
the pieces fairly straight. Pour in the cracker and milk mixture, mixing it through
carefully by using a knife and separating the pieces of macaroni here and there to
let the sauce mix in well. Set in a pan of hot water and bake in a moderate oven
of 350 degr ees F., until firm, about 45 to 50 minutes.
Remove from oven, loosen sides by running a knife around the edges. Place
serving dish over the pan and invert carefully. Surround loaf, in summer with baked
stuffed tomatoes, or garnish with parsley and any colorful vegetable. Serve a
Spanish or Cre a m e d Mushroom Sauce separately, if desired. Serves 6 .
BAKED NOODLE
RING WITH CREAMED
% pound egg noodles

1 {? cups scalded milk
1 cup fine bread crumbs
VEGETABLE
3 tablespoons butter or cooking oil
2 tablespoons chopped parsley

3 el!'gs
Break noodles, cook in boiling water until tender. Drain by turning into a
colander. Scald the milk and pour over the crumbs in a bowl. Let stand a few
m inut e s, then a d d butter or oil, parsley and salt and pepper to taste. Beat eggs and
pour into the bread crumb mixture.
Grease a small ring mold or six individual molds. Grease well if you would have
them turn out easily. Distribute the cooked noodles evenly in the mold, then pour
in milk and egg mixture . Set in a pan of hot water and bake in a moderate oven of
350 d e gr ee s F., until firm, from 45 minutes to 1 hour. Remove from mold and fill
centre with a creamed vegetable as peas, peas and carrots and mushrooms.
A macaroni ring may b e prepared in the same way. Cook the macaroni without
breaking. Lay the strips in a grease d mold and p r o c eed as above.
NOODLES AND SPINACH

1 package noodles
2 to 3 cups cooked spinach
2 tablespooas flour
2 cups milk
AU GRATIN
teaspoon paprika
Salt and pepper
1 to 2 cups grated cheese

Buttered crumbs
C ook noodles as directed on package and drain. If fresh spinach is used, prepare,
cook and chop slightly. Canned spinach should be drained and chopped. Add flour
to the melted butter or cooking oil and stir to blend well. Add milk and stir over
low heat until thickened and smooth. Add paprika and salt and pepper to taste.
Add cheese and stir over very low heat until it is melted. Put cooked noodles
in bottom of a shallow, greased baking dish, dot with butter or cooking oil, sprinkle
with salt and pepper, cover with cooked spinach and pour the cheese sauce over all.
Sprinkle with fine lightly buttered bread or cracker crumbs and bake in a hot oven
of 400 degrees F. until brown, a b o u t 15 minutes. Serves 6.
FISH, CORN AND MA!CARONI CASSEROLE

1 package elbow macaroni
other fish ( See Page 27 )

1 cup whole kernel corn
Salt, pepper, paprika
1 cup grated cheese
2 tablespoons flour
2 cups milk
1 to 2 cups cooked salmon, halibut or
22
Cook elbow macaroni as directed and drain. Blend flour with cooking oil or
melted butter, gradually add the milk and stir over low fire until smooth and thick.
Stir in fish, corn and seasonings to taste and half the cheese. Arrange fish mixture
in alternate layers with elbow macaroni in an oiled baking dish, sprinkle with
remaining cheese and bake in a moderate oven, 350 degrees F., until brown.
BAKED MACARONI WITH TOMATOES

1
4
1
2
1
nine-ounce package macaroni

tablespoons butter or cooking oil
medium onion, sliced
tablespoons minced green pepper
cups canned or cooked tomatoes

teaspoon salt
Dash of pepper
pound cheese, sliced ( 1 cup )
Cook and drain macaroni as directed on package. Arrange it in a two-quart cas

serole. Add onions, green pepper and Worcestershire sauce to the butter or cooking
oil and simmer until partially tender, about 5 minutes. Then add tomatoes, salt
and pepper and heat. Pour over the macaroni, toss to mix well, then arrange slices
cheese on top. Bake in a moderately hot oven of 400 degrees F. for about 20 minutes,
or until cheese melts and gets bubbly. Serves 6 .
NOODLES AND FI1SH AU GRATIN
Yz pound cheese, grated

pound sliced mushrooms, cooked

2
lYz
1
ii
Yz
tablespoons flour
cups milk
teaspoon salt
teaspoon pepper
teaspoon paprika
Yz pound cooked salmon, halibut or
other fish ( See Page 2 7 )

1 4-ounce package noodles, cooked
Make a white sauce of butter or cooking oil, flo ur, milk, and seasonings ; add
cheese and stir until smooth. Place mushrooms, flaked fish, and noodles in greased
baking dish in order named, with part of cheese sauce over each layer. Garnish with
a few mushrooms and bake in a hot oven of 400 degrees F. for 20 minutes or until
golden brown. Serves 4 to 6.
2 tablespoons chopped onion
1 Yz cups grated cheese
Yz teaspoon salt
Ys teaspoon pepper
3 eggs
1 tablespoon chopped parsley
1 cup cooked or canned vegetables,

as peas, beans or com
1 cups scalded milk
1 cup soft bread crumbs
4 tablespoons melted butter or cook
ing oil
Pour scalding milk over the bread crumbs. Add butter or co oking oil, parsley,
onion, grated cheese and seasonings. Then add well beaten eggs. Put the vegetables
in a well greased casserole or loaf pan, and pour milk and cheese mixture over
them. Bake in a slow oven of 325 to 350 degrees F. for 50 minutes, or until loaf is
firm . Serves 6.
VEGETABLE PIE WITH CHEESE CRUST

2
3
3
4
tablespoons minced onion

tablespoons minced celery
3 tablespoons flour
1 teaspoon salt
2 cups soup stock (or milk)
cup diced cooked carrots

cup canned or cooked peas
cup diced cooked mushrooms
cup diced cooked potato
Cheese biscuit crust
% teaspoon pepper
1
1
Yz
1
Add onion, celery and green pepper to cooking oil or melted butter and cook
slowly for five minutes. Add flour, salt and pepper, blending them in well. Add soup
stock or milk and stir until a smooth, thickened sauce is formed. Add the vegetables
and transfer to a greased casserole. Cover with the following Cheese Biscuit Crust
and bake for about 2 0 minutes, or until crust is well baked, in a hot oven of 400
degrees F. For the crus t : Prepare biscuit dough, roll out, and sprinkle generously
with grated cheese. Roll dough as a j elly roll. Cut in half-inch slices. Place over the
hot vegetable mixture and bake as directed above.
23
WELSH RABBIT
Yz cup thin cream

teaspoon salt
approximately 22 cups
grated cheese
I tablespoon butter or cooking oil
I teaspoon flour
Yz
pound,
or
teaspoon prepared mustard
teaspoon paprika
Grate cheese or cut into small pieces. Blend flour with melted butter or cooking
oil in the top part of a double boiler. Add cream ( milk may be used) , stirring it in
gradually to make a smooth sauce. Cook until thickened somewhat and smo oth.
Add cheese, cook, stirring constantly until it is melted. Add seasonings, seasoning it
more highly than suggested here, if preferred, and serve immediately. ( If you are
preparing this for a party and want to have everything in readiness before the party,
prepare the cheese, make the sauce, have seasonings measured. Then at serving
time, heat sauce, stir in cheese and seasonings ; when cheese is melted and mixture
is h ot it is ready to serve. This amount serves four.
Welsh rabbit may be served on crisp salted crackers, on slices of Melba toast, on
crisp waffle s or on fried noodles.
GOLDEN CHEESE AND RICE
Yz cup raw, white rice, washed
% teaspoon pepper
1 Y2 teaspoons salt
2 tablespoons minced onion
Y2 cup milk
3 cups scraped, shredded, raw carrots

2 cups grated, processed cheese
(Yz lb.)
2 eggs, beaten
Cook rice, as in boiled rice, adding carrots the last 5 minutes of cooking. Drain.
Combine with remaining ingredients, reserving 112 cup cheese. Place in a greased,
or oiled, 1 112 quart casserole, and sprinkle remaining cheese on top. Bake in a
moderate oven of 350 degrees F. for 30 minutes. Serves 6.
ESCALLOPED EGGS AND CHEESE
6 hard-cooked eggs, sliced
teaspoon salt
% teaspoon pepper
% teaspoon paprika
Y2 cup grated sharp cheese
1 cup bread crumbs

ing oil
1 Yz tablespoons flour
1 cup milk
Prepare a sauce of 1 112 tablespoons butter or cooking oil, flour, milk and season
ings. Arrange in greased casserole in layers : half the crumbs, eggs, cheese and
sauce. Top with remaining crumbs mixed with remaining butter or oil. Bake in a
moderately hot oven of 350 degrees F., until sauce is bubbly and top nicely browned,
about 40 minutes.
Serve plain or with tomato sauce. Serves 4.
SALMON WITH RICE AND CHEESE
2 cups hot cooked rice

lYz cups medium white sauce
1 egg yolk
2 cups cooked salmon ( See Page 27 )
Crackers (crumbled)
2/3 cup grated cheese

For the rice, stir 2/3 cup washed rice into a large kettle of boiling water. Boil
vigorously until rice is tender, 1 5 to 25 minutes. Drain well. This will make 2 cups
when cooked.
While rice cooks, prepare the white sauce by blending 3 tablespoons flour with 3
tablespoons cooking oil or butter, melted, and adding 1 112 cups milk, slowly stirring
it in. Cook, stirring constantly, until sauce is thickened afid smooth. Add grated
cheese and stir until it is melted. Add beaten egg yolk. Look over salmon, flaking it.
In a greased baking dish put a layer of rice in the bottom, using about 1 cupful.
Over the rice put a layer of salmon, using one half, moisten with sauce, using one
half of it. Cover with another layer of rice. Add remaining salmon and remaining
sauce. Sprinkle with crumbled crackers. Dot over the top with butter and bake in
a moderately hot oven of 375 degrees F. until heated through and brown on top.
'
Serves 4 to 6.
24
CHEESE
1 Y-1 cups soft, stale bread crumbs

1 cup milk
teaspoon salt
FONDUE
% teaspoon mustard
% pound cheese, grated
3 eggs
Separate the eggs. Beat the yolks slightly and add the bread crumbs, milk, salt,
mustard and grated cheese. Last fold in the egg whites, beaten stiff. Turn into a
greased baking dish and bake in a moderate oven of 350 degrees F. for 50 minutes,
or until firm. Serves 6.
CHEESE STRATA
Yz teaspoon powdered or prepared
12 slices day-old bread

Yz lb. processed cheese
4 eggs
22 cups milk
1 tablespoon minced onion
mustard
1 teaspoon salt
Is teaspoon pepper
Arrange 6 slices of the bread, from which the crusts have been removed, in the
bottom of 1 2 " x 7" x 2" baking pan. Cover the bread with cheese in thin slices,
then cover with the remaining bread with crusts removed. Beat eggs, add milk and
remaining ingredients, and blend. Pour over the bread. Let stand 1 hour. Bake in
a moderate oven of 325 degrees F. for about 50 minutes or until puffed and browned.
Serve at once. Serves 6.
MEATLESS SPANISH RICE

2
1
1
%
4 fresh tomatoes or 2 cups cooked or
quarts water
tablespoon salt
cup rice
cup sliced onion
canned tomatoes
1 cup grated cheese
3 tablesp0ons butter or cooking oil
Heat water to boiling with salt. Wash and drain the rice and add to the boiling
water slowly, taking care that the water does not stop boiling while adding. Cook
until rice is tender, as evidenced by a grain feeling soft when mashed between the
fingers. Drain well, saving one cup of the rice water.
Add tomatoes and onion to rice water and cook slowly for 15 minutes. Remove
onion and stir in rice, cheese and butter or cooking oil. Season well with pepper,
and more salt, if needed. Heat through and serve piping hot.
RICE RING WITH VEGETABLES
Yz cup grated cheese
Yz cup rice
1 teaspoon grated onion

Y-1 teaspoon salt
1 tablespoon chopped parsley
1 beaten egg
2 tablespoons melted butter or cooking oil
Y-1 cup milk
Boil rice in boiling salted water until tender. Drain in a colander. Add beaten
egg, butter or cooking oil, milk, cheese, onion, Worcestershire sauce, salt and parsley.
Grease a small ring mold and place rice mixture in it. Place in a pan of hot water
and bake in a moderate oven until firm, about 45 minutes. Unmold on a hot platter
and fill center with a creamed vegetable. Serves 4. Double this recipe to serve six
or eight.
RICE, TOMATO,
Yz cup rice
Yz cup mushrooms
CHEESE, AND MUSHROOMS

'- Ys teaspoon paprika
' 2 tablespoons chopped onion
to Yz cup cheese, diced
1.4 c:; .xy bread crumbs
1 teaspoon butter or cooking oil
1 cup tomatoes, skinned and chopped

or 1 cup canned tomatoes
Yz teaspoon brown sugar
Yz teaspoon salt
Boil the rice until tender. Place it on a colander and rinse. Saute the mushrooms
and combine with the rice. Add tomato.o.;;, .;u:gar, salt, paprika, onion, green pepper
and cheese. Place these ingredients in a buttered baking dish. C over with the bread
crumbs, dot over with butter or cooking oil and bake in a moderate oven of 350
degrees F. for about 40 minutes. Serve!. -! !;:, 6.
25
3
1
1
3
%
EGGS A LA KING

green pepper, minced
cup pee l ed, sliced mushrooms
Dash of paprika
2 cups milk
5 or 6 sliced hard-cooked eggs
Buttered toast
tablespoons flour
teaspoon salt
Melt butter over low heat or heat cooking oil, add pepper and mushrooms and fry
slowly for 3 minutes. Add flour, salt and paprika and stir to blend well. Add milk
and cook, stirring gently until mixture thickens. Add eggs and cook gently until
eggs are heated through. Serve on buttered toast and garnish with sprigs of parsley.
CURRIED EGGS AND PE.NS WITH RICE BORDER

1/3
4
4
2
12
1
Y2 teaspoons lemon juice
cup minced onion

tablespoons flour
teaspoons curry powder
cup milk
bouillon cake dissolved in 1 cup
hot water
Y2 teaspoon granulated sugar

% teaspoon salt
2 cups cooked peas
6 shelled hard-cooked eggs, sliced
3 cups boiled white rice
Cook onion in butter or cooking oil in the top of a double boiler over direct heat
until tender. Add flour and curry powder, and blend. Add milk, bouillon, lemon
j uice, sugar, and salt ; cook over boiling water until smooth and thickened, stirring
constantly. Add peas and eggs ; heat. Serve on a hot platter in a ring of the rice.
Serves 6 .
SAVORY DEVILED EGGS ON TOAST .

2
2
2
1
2

tablespoons flour
teaspoon prepared mustard
tablespoons chili sauce
1 tablespoon Worcestershire sauce
Y2 teaspoon salt
1 Y2 cups milk
6 sliced shelled hard-cooked eggs
6 slices toast
Cook the green pepper in the butter or cooking oil in the top of a double boiler
over direct heat until tender. Add the flour and b lend. Add the mustard, chili sauce,
Worcestershire sauce, salt, and milk and cook over boiling water until smooth and
thickened, stirring constantly. Add the eggs, heat well, and serve on toast. Serves 6.
EGGS AND SPINACH AU GRATIN

12 cup Medium White Sauce
cup grated processed pimiento
cheese
6 shelled hard-cooked eggs

3 cups hot seasoned cooked or
canned spinach
Cut the shelled hard-cooked eggs in halves. Arrange a layer of the spinach in the
bottom of a greased casserole, then a layer of the egg halves, and next a layer of
white sauce. Repeat these layers until the ingredients are used, having white sauce
on top. Sprinkle with the grated pimiento cheese. Bake in a moderate oven of 350
degrees F. for 25 minutes. Serves 6 .
BAKED BEANS
3 cups dried beans
(With Tomato )
Y2 cup ketchup
12 tablespoons dry mustard
2 teaspoons salt
% cup onion, chopped
Y2 pound salt pork, diced

4 tablespoons or more dark molasses
Cover beans with water. Bring them slowly to the boiling point, or cover beans
with water and soak for 12 hours. Drain, cover them again with water, and simmer
long a nd slowly. Place a few beans in a spoon. Blow on them. If the skins burst
they are sufficiently cooked. Drain and add all other ingredients. Place in a greased
baking dish or casserole. Add salt pork and pour in hot water to almost cover. C over
the baking dish and bake in a very slow oven of 250 degrees F. from 6 to 8 hours. If
they become dry, add a little well-seasoned stock or hot water. Uncover the beans
for the last hour of cooking.
26
HOME BAKED BEANS

(Boston Style)
1 pint, or 2 cups navy beans or mar

1
1
Yz
1
3
row fat beans

pound salt pork
tablespoon minced onion
teaspoon salt
teaspoon mustard
tablespoon molasses
tablespoons brown sugar
Look over beans carefully, removing any black particles that may be found. Put
into a colander and wash by letting cold water run over them. Put into a pan and
cover well with cold water. Let stand overnight.
The next morning drain off water, cover with fresh water and heat to boiling,
simmer 20 minutes. Drain, put into greased bean pot or casserole. While beans
are simmering, cut salt p ork into cubes. Measure and mix seasonings. Add
seasonings to beans, mixing them through well. Bury salt pork in beans. Pour in
hot water to cover. Cover dish and bake in a slow oven of 250 to 300 degrees F.
until beans are tender, from 6 to 8 hours. Remove cover during last 3 0 minutes of
cooking, to brown. Add boiling water as needed. The beans should be tender, b11t
not mushy. This amount serves 6 to 8 . The recipe may be doubled.
All brown sugar may be used instead of molasses, or all molasses may be used.
BAKED BEAN AND FISH LOAF
teaspoon pepper
teaspoon chili powder (if desired)
3 cups cooked lima or other beans
2 cups soft bread crumbs

1 cup flaked cooked salmon
Yz cup canned or cooked tomatoes
Y3 cup chopped green pepper
1 Yz teaspoons salt
2 teaspoons lemon juice

2 slightly beaten eggs
cup buttered crumbs
Mash beans and combine with all ingredients except buttered crumbs. Form into
loaf on greased oven-proof platter and sprinkle with crumbs. Bake in m oderate
oven of 350 degrees F. for about 45 minutes. Serves 6 to 8.
SAVORY LIMA BEAN SCALLOP
Yz cup water
cups dried lima beans
small onion, sliced
ing oil
teaspoon salt
% teaspoon pepper
cup diced celery
cup buttered crumbs
1 cup condensed tomato soup
Soak the beans in cold water for 6 to 8 hours. Drain and cover with boiling
1%
1
Yz
1
water. Add the sliced onion and cook slowly until te ri der. Drain, add salt, celery,
green pepper, tomato soup, water, melted butter, pepper and salt to taste. Pour into
a greased casserole, sprinkle the top with the crumbs and bake in a hot oven of 400
degrees F. for 30 minutes. Bacon strips may be arranged on top of the casserole j ust
before baking if it is to be served as a main dish. Serves 6.
BAKED BEAN ROAST
2 cups soft bread crumbs

1 cup cooked tomatoes
Salt and pepper
teaspoon paprika
2 tablespoons minced green pepper

2 tablespoons minced onion
4 cups mashed baked beans
2 eggs, slightly beaten
Cook green pepper and onion in the butter or cooking oil over low heat for 5
minutes, stirring frequently. Add other ingredients in order given. Bake in a
greased baking pan or dish in a moderate oven of 350 degrees F. for 30 to 40 minutes,
or until firm. Serve with Tomato Sauce.
TO
COOK FRESH SALMON ( OR OTHER FISH )
(A wonderful help i n Wartime. Cook your own salmon for salads, casserole dishes,
salmon loaves, and all purposes for which you formerly used canned salmon. )
Purchase fresh salmon by the pound. It is best in a piece rather than in slices.
Place in a kettle enough water to cover the fish. Add 1 tablespoon vinegar or lemon
27
j uice, I small onion, sliced, lh cup celery leaves ( if on hand) and 1 teaspoon salt.
When the water boils, put in fish. Reduce heat and simmer until tender ( about 12
minutes to the pound ) . Do not let the water boil. Drain and serve hot with lemon
slices dipped in chopped parsley and with Tartar Sauce. Or serve hot with a cream
sauce containing fresh green peas ( or with plenty of melted butter) .
If the fish is to be used cold for salads or cold platters, drain and let cool covered
with a cloth. Remove skin. Excellent cold or used in salmon loaf, cutlets, or other
dishes in which canned salmon was formerly used.
SALMON LOAF
I lb. cooked salmon
Y2 cup bread crumbs
Y2 cup milk
1 egg
I teaspoon
I teaspoon melted butter or cooking

oil
Y2 cup sweet pickles, coarsely chopped
2 hard-cooked eggs
salt
Mix thoroughly all ingredients, except hard-cooked eggs. Pack into a greased
coffee can with a lid, and bake in a moderate oven of 375 degrees F. for 1 hour or
until the loaf becomes firm. Or, if desired, form into a loaf and bake, uncovered, in
a greased c asserole or baking dish which is set in a shallow pan of hot water.
Garnish with slkes of hard-cooked egg, or pieces of salmon. If baked in coffee can,
run a knife around it when you take it from the oven and it will come out of the
can nicely molded and very attractive. Serve plain or with cream sauce, creamed
egg sauce, or tomato sauce.
SCALWPED SALMON
Cover bottom of a greased baking dish with crumbled crackers. Pick over cooked
salmon, discard bones and skin. Over the crackers put a layer of salmon, then one
of crackers, another of salmon, and another of crackers, dotting over each layer of
crackers with butter. Moisten with milk, adding enough to come about three fourths
of the way up in the dish. Bake in a moderately hot oven of 375 degrees F. until
brown and cooked through, 30 to 40 minutes. For two, use 1 112 cups salmon and an
equal amount of crackers.
FISH EN CASSEROLE
2 c ups milk
Y.t cup grated cheese
3 hard-cooked eggs
Bread crumbs
1 lb. cooked salmon, hal ibut or other
4
4
fish

tablespoons flour
Flake fish coarsely. Prepare white sauce by blending flour with butter or c ooking
oil, stirring in milk slowly. Add grated cheese and stir until it is melted. Season well
with salt and pepper. Stir in fish.
In a greased baking dish sprinkl e a layer of bread crumbs over the bottom, put in
half the fish mixture. Over it slice half the hard-cooked eggs. Add a layer o f bread
crumbs, another layer of fish mixture and remaining eggs. Sprinkle bread crumbs
generously over the top, dot over with butter. Bake in a moderately hot oven of 3 75
degrees F. until brown on top. Serves 4 or 5.
BAKED WHITE FISH
Select a white fish weighing from 3 to 4 pounds. Have it cleaned, boned, and
prepared at the market for baking. Wipe off carefully with cloth wrung out of cold
water. Rub inside and out with salt and brush with melted fat. Fill with celery
dressing, for which the recipe is -given below. Put the dressing in lightly. Place the
fish in a greased roaster, do ( over the top with butter, or, if you wish, lay strips of
bacon across the top. Bake in a moderately hot oven of 375 degrees F. until flaky,
from 45 minutes to an hour. Baste occasionally with melted butter. ' If bacon is used,
the basting is not necessary. Remove to a hot platter, garnish with parsley and
wedge-shaped pieces of lemon, serve plain or accompanied- by a creamed egg,
creamed mushroom, or creamed pea sauce. Serves 6 or 8.
28
CRAB
MEAT AU GRATIN
_ l pound crab meat, cooked--salmon,

3
3
Y2
Dash of cayenne
1 cup milk
Y2 c9p cream
halibut or other fish may be used

tablespoons flour
teaspoon salt
teaspoon paprika
Y-1 cup bread crumbs

2 tablespoons grated cheese
Flake cooked fish. Make a sauce by blending flour with m elted butter or cooking
oil, which has been mixed with seasonings, and stirring in milk slowly. Cook over
a low heat until mixture is thickened and smooth, stir in cream slowly. Add fish and
turn into a greased casserole. Taste to make certain no more seasoning is needed.
Sprinkle bread crumbs and grated cheese over the top and bake in a moderate oven
of 350 degrees F. until heated through and browned on top, about 20 minutes. Serves
4 to 6. Recipe may be doubled to serve more.
CELERY DRESSING FOR STUFFI NG FISH
1 teaspoon salt
1 cup finely cut celery
1 teaspoon chopped parsley
4 cups bread crumbs, or use half

cracker crumbs
* cup melted butter or cooking oil
Salt and pepper
Mix. ingredients lightly with a fork. Season to taste. If a compact stuffing is

desired, moisten with hot water or scalded milk. A few tablespoons of chopped
sweet pickle are a good addition to stuffing fish. If pickle is used, add only % cup
celery.
HADDOCK A LA CREOLE
1 teaspoon salt
%, teaspoon pepper
4-pound haddock
2 medium-sized onions
%, cup sliced mushrooms
2 tablespoons flour
3 cups canned or cooked tomatoes
Prepare haddock for baking, wiping it off with a dampened cloth and rubbing it
inside and out with salt and soft butter or similar fat. Place in a greased pan, bake
in a moderately hot oven of 375 degrees F. for 20 minutes.
In the meantime, prepare sauce by sauteing onion, green pepper and mushrooms
in dripping 3 minutes. Blend in flour, salt, pepper, and stir in tomatoes slowly,
stirring constantly until thickened and smooth. Season to taste, adding a few drops
of Worcestershire or Tabas-c o sauce, if desired. Pour over fish in pan and continue
baking 20 to 30 minutes longer. Serves 6 to 8.
BAKED FISH, SPANISH STYLE
2 pimentoes
* pound cheese, grated
Y2 dozen soda crackers
2 one-pound fish fillets (whitefish,

haddock, halibut)
Salt and pepper to taste
3 ripe tomatoes
1 medium onion
2 green sweet peppers
2 tablespoons butter or other fat

Paprika
Aange fillets in a greased shallow baking pan. Sprinkle with salt and pepper
and slice tomatoes very thin over top. Chop onions and peppers together ( not too
fine ) and sprinkle over tomatoes. Add cheese, cracker crumbs, bits of butter or other
fat, and dashes of paprika. Pour 2 tablespoons water in pan and bake 30 to 45 min
utes in a moderate oven of 375 degrees F. Serves 6.
PAN FRIED FISH FILLETS

Sprinkle fish fillets, or small fish, with salt and pepper. Dip in corn-meal, flour
or bread- crumbs. For four fish fillets or small fish, melt 1 tablespoon butter and 1
tablespoon lard or similar fat in a frying pan. Cook over a moderate heat until cooked
and golden brown on one side. Turn, cook, and brown on the other side. From 15 to
20 minute is required for this cooking.
29
Cofor/uf SalaJs o/ Vitamins anJ Victory

Colourful, attractive salads are both picturesque a n d delicious. They are import
ant in today's menus not only for the minerals and vitamins they provide in a
pleasant form, .b ut also for the variety and gay color they bring to our tables.
Wartime salads are thrifty and simple, featuring available fresh fruits and vege
tables. Rich frozen combinations of fruit and whipped cream also seem to belong to
a very distant period! The salads we are serving today feature cabbage, greens,
apples and other fruits in season. They are economical salads brimful of health.
And they furnish fine eating, too !
RAW VEGETABLE SALAD I

3 or 4 medium carrots
3 or 4 pieces celery
1 green pepper
1 slice onion (may be omitted)

Salt and pepper
Mayonnaise to moisten
Put carrots through fine blade of food chopper, or shred them fine. Put celery,
pepper and onion through medium blade of food chopper. Combine and season with
salt and pepper. Moisten with mayonnaise. This salad is healthful, colorful, and
delicious. Serve on lettuce or other salad greens. Serves 4 or 5 .
RAW VEGETABLE SALAD II

1 cup finely chopped green pepper
1 cup fined chopped raw carrots
Mayonnaise
1 cup finely chopped cabbage
pound cheese, grated
Mix each chopped, salted vegetable separately with enough mayonna i se to bind.
On a leaf of lettuce place a mound of carrots. Place a mound of cabbage on top of
the carrots and top with a mound of green pepper sprinkled with grated cheese.
Serve with French dressing or m ayonnaise.
TWO PENNY SALAD

% cup tomato ketchup
% cup vinegar
1 package lemon gelatin
1 % cups hot water

% teaspoon salt
% teaspoon celery salt
Shredded cabbage
Add the hot water to the gelatin . to dissolve. Chill. Add other ingredients and
when the gelatin begins to congeal, pour it over the finely shredded cabbage and
chill. Serve in beds of lettuce and top with mayonnaise or other dressing.
MOLDED SPRING VEGETABLE SALAD
1 package lime or lemon flavorod

gelatin
1 cup warm or hot water
Y2 cup cold water
2 tablespoons lemon juice
Y2 teaspoon salt
2 tablespoons vinegar
1 cup shredded cucumber
Y2 cup diced celery
2 tablespoons grated onion
Y2 cup sliced stuffed olives or cucumher pickles
Put gelatin into mixing bowl. Add hot or warm water, as required (see directions
on package ) . Stir until it is dissolved. Add cold water, lemon j uice, vinegar and salt.
Let mixture stand until it starts to congeal.
30
In the meantime prepare vegetables. Rinse 6 or 8 small molds, or 1 large mold in

cold water. Add vegetables to gelatin when it is the consistency of honey, stirring
them through it well. Turn mixture into molds and chill until firm. In serving,
arrange salad green on plates, hold molds a second in boiling water, invert carefully
on green. Mold should come out easily. If it does not, again dip into hot water. Serve
with cooke d salad dressing or mayonnaise .
PERFECTION SALAD
1 tablespoon unftavored gelatin

cup cold water
1 cup hot water
cup mild vinegar

1 tablespoon lemon juice
1 cup chopped celery
1 cup finely shredded cabbage
2 tablespoons green pepper
cup sugar
Y2 teaspoon salt
Use one medium-sized mold, or 6 or 8 small ones. Rinse with cold water. Add
gelatin to c old water, let stand five minutes. Add hot water, sugar, and salt, and stir
until all are dissolved. Add vinegar and lemon j uice. Let stand until mixture starts
to thicken.
While gelatin cools, prepare vegetables. Chop celery and cabbage fine. Cut
pepper into strips or fancy shapes. Add vegetables to gelatin mixture. Taste to make
certain it is well seasoned. Turn into molds and chill until firm. Serve on lettuce
with French or cooked dressing or mayonnaise.
SUMMER POTATO SALAD

12
4
1
1
medium sized potatoes

hard-cooked eggs
large cucumb er, diced
cup chopped celery
1 green pepper, shredded

2 tomatoes
4 to 6 green onions
Cook potatoes, and when cold, cut in cubes. Hard cook eggs, shell and slice. They
will be used for garnish. Dice cucumber, chop celery and cut pepper and tomatoes
in shreds. Slice -onions. Combine vegetables, tossing them together lightly. Sprinkle
with salt.
Thin mayonnaise or cooked dressing somewhat with cream or milk. Add enough
dressing to moisten vegetables well. Line plates or bowl with lettuce, pile salad in
the center, garnish with slices of egg, radish roses and rings of green pepper. This
will serve four to six.
STUFFED TOMATO 8ALADS

Peel tomatoes, cut off tops, remove centers, being careful not to break shell. Fill
with one of the following mixtures :
Chop tomato centers, mix with a n equal quantity o f diced cucumber and celery.
Add a small amount of chopped green pepper, if liked. Moisten with salad dressing
or mayonnaise. Pile in tomatoes and top with additional dressing. Garnish with
strips of green pepper.
Chop centers, add an equal amount of celery and cooked or canned green peas.
Moisten with salad dressing, pile in tomato shells.
Fill tomatoes with any of the coleslaw combinations.
Fill with chicken, crabmeat, pilchard, salmon or any fish salad or with egg salad.
VEGETABLE SALAD COMBINATIONS
1 . Carrot, celery, and apple with a few raisins in lime gelatin.
2. Asparagus and chopped lettuce molded in tomato j elly ; or shredded cabbage,

celery, and green pepper in tomato j e lly.
3. Cucumber and radishes in lime gelatin.
4. Combination of 1 cup chopped raw spinach, 112 cup cabbage, 112 cup celery, and
diced radishes. Salad dressing.
5 . Green beans, celery and hard-cooked eggs. French dressing.
6. Sliced tomatoes and sliced cucumbers on lettuce leaves ; sprinkle with m i n t
leaves, French dressing.
7. Shredded cabbage, chopped red apple, raisins.
8. Celery strips and chopped cooked beets on romaine, French dressing.
31
9. Green pepper stuffed with seasoned cream cheese, chilled, and cut in slices.
10. Shredded carrot and ground peanuts.

1 1 . Carrot and cabbage in lime gelatin.
1 2. Cabbage slaw with salad dressing, garnished with orange slices.
6
%
6
2
CINNAMON APPLE SALAD
1 Vii cups water
apples
cup sugar
cloves
tablespoons cinnamon drops
Cream cheese
Chopped nut meats as available
Core and pare apples. Stick with cloves. Cook sugar, water, and -cinnamon drops
5 minutes. Add apples and cook slowly, until j ust tender, basting often with syrup
in pan. Turn over once during cooking. Chill. Stuff centers with cream cheese
blended with chopped nuts and seasoned slightly with salt. Serve on lettuce with
mayonnaise blended with whipped cream.
( If red cinnamon candies are not available, color syrup with red vegetable color
ing and flavor with ground cinnamon. )
1 cup diced apple

1 cup diced celery
WALDORF SALAD
Vii cup nuts, if available
Mayonnaise or cooked dressing
Wash and pare apple, cut in small pieces. Dice celery. Combine them and moisten
with cooked salad dressing. Pile on lettuce and sprinkle walnut meats over the top.
Makes four salads.
Seeded Tokay grapes may be added, if desired.
MOLDED WALDORF SALAD
1 package lemon gelatin

1 pint boiling water
Vii cup nut meats, if available
1 cup diced apple

Vii cup diced celery
Dissolve the gelatin in the boiling water and let cool. Salt the celery. When the
gelatin is beginning to set, add other ingredients, and place in molds. Chill.
Vii
1
1
Vii
1
MOLDED CRANBERRY SALAD

pound cranberries
orange
medium-sized apple
cup sugar
package orange or lemon-flavored
gelatin
1 cup warm or hot water

Vii cup cold water
Yi! cup chopped celery
Rinse one large or 6 to 8 small molds with cold water.

.
Pick over cranberries. Wash and drain well. Force through a food chopper with
orange and apple. Neither orange nor apple need be pared. Stir in sugar, cover and
set aside in a cold place until sugar is dissolved. Dissolve gelatin in warm or boiling
water, as required by the gelatin, stirring until it is dissolved. Cool. Add cranberry
mixture and celery. Turn into molds. Chill until firm. Serve with a mayonnaise or
cboked dressing which may be blended with cream.
UNUSUAL COMBINATIONS FOR RING MOLD SALADS

The salad mold becomes more interesting when served in a ring, the center being
filled with a second salad. These may be in large ring m olds for buffet service or
in small molds for individual servings.
1 . Cranberry ring with Waldorf salad center.
2. Carrot, cucumber, green pepper and olives or pickles in lemon gelatin ; center
of devilled eggs.
3. Tomato aspic ring with potato salad center.
32
J3reaJ anJ r/(olls in the Wartime .Al.enu

.
There's nothing like piping-hot home-made rolls, biscuits and muffins to work
wonders with any meal. They are particularly helpful with our present rationed
menus which sometimes seem a little less sumptuous than those to which we are
accustomed. Add a h o t bread to an otherwise prosaic luncheon or dinner and it
immediately takes on a festive air.
Because of difficulties in transportation between the bakery and the home, baking
of 'b oth bread and rolls is decidedly on the increase in Canadian kitchens. Women
who have not baked bread for years are redis covering their ability to bake tender,
flaky, delicious bread which is a real menu treat. Even war brides are learning to
bake and finding it easy when modern methods are used.
WHITE BREAD
(Two 5 x
10 inch loaves)
1 cup hot water

1 cup milk
2 teaspoons salt
1 cake compressed yeast
cup lukewarm water
62 cups bread or all-purpose flour
2 tablespoons lard or other shorten

ing
2 tablespoons sugar
Scald milk, add hot water and pour over combined lard, butter, sugar and salt.
Dissolve yeast cake in lukewarm water and add to first mixture when it is luke
warm. Sift flour, measure and stir in 3 cups of the flour. Beat the batter for 1
minute, then add remaining flour, or enough to make a soft dough that may be
kneaded. Toss the dough on a floured board. Knead well. Place in a bowl, cover
with a cloth and let rise in a warm place until double in bulk, about 1 hour. Cut
down and knead until of original size. Let rise again until doubled in bulk, 1
hours. Shape lightly into loaves, place in greased tins, filling them just 1/2 full. Let
rise again until doubled in bulk. Bake in a hot oven of 450 degrees F. for l5 minutes,
then reduce heat to moderate or 350 degrees F. and bake until the bread shrinks
away from sides of pans, about 45 minutes longer. Remove at once from pans to a
wire cake rack and cool away from drafts. Makes 2 five by ten inch loaves.
GRAHAM OR WHOLE WHEAT BREAD

( Two loaves)
1 cup milk, scalded and cooled

2 tablespoons lard, melted
2 teaspoons salt
4 cups Graham or whole wheat Hour
1 cake compressed yeast

4 tablespoons light brown sugar or
molasses
1 cup lukewarm water
Dissolve yeast and sugar or molasses in lukewarm: water. Add lukewarm milk,
fats, salt, then .fl our gradually, or enough to make a dough that can be handled.
Knead thoroughly, keeping dough soft. Cover and set in warm place to rise for
33
about 2 hours. When double in bulk, mould into lt>aves and place in well-greased
pans ; cover and let rise again, about 1 hour or until light. Bake in moderate oven
at 400 degrees F. about 1 hol,lr. Makes 2 loaves.
NEVER 1FAIL ROLLS

1
(These rolls are incredibly light in texture. They require no kneading.)

2 tablespoons sugar
compressed yeast cake
1 cup boiling water
cup lukewarm water
1 egg
cup lard
2% cups sifted all-purpose flour
teaspoons salt
Dissolve yeast in 114 cup lukewarm water. Place in a separate bowl 114 cup lard;
1 l/4 teaspoons salt, 2 tablespoons sugar. Pour over these ingredients 1 cup boiling
water and stir until they are dissolved. When these ingredients are lukewarm, add
the dissolved yeast, and with a wire whisk beat in egg. Stir in sifted all-purpose
flour to make a soft dough ( about 2% cups ) .
Place the dough in a large bowl, cover it with a plate and put it in the icebox.
The dough will treble in bulk. Chill it from 2 to 12 hours. Pinch off small pieces of
dough with buttered hands and place them in greased muffin pans, filling the pans
about 1h full. Cover the tops with melted butter. Permit the rolls to rise for about
2 hours or until light in a warm place. Bake them in a hot oven of 425 degrees F. for
about 20 minutes. Remove them at once from the pans. This makes 18 two-inch rolls.
BUTTERFLAKE ROLLS
2
1 112
2%
cup lard
52 cups sifted all-purpose flour
Y2 teaspoon soda
1 teaspoon salt
cakes compressed yeast

cup sugar
cups milk ( room temperature)
tablespoons cider or white vinegar
cup butter
Crumble yeast in a bowl and add the sugar. To the milk, add vinegar slowly,
stirring rapidly. Pour over yeast and sugar and let stand for 1 0 minutes. Melt butter
and lard together, then cool until lukewarm. Sift together flour, soda and salt. Add
the melted shortenings to yeast mixture . Mix well, then add sifted .flour mixture,
beating until a smooth dough is formed. Place in a well greased bowl and brush the
top with soft butter. Place in a warm place ( 80 to 85 degrees, or warm room
temperature ) until the dough is almost tripled in bulk. Turn out of bowl without
stirring, onto a well floured board. Sprinkle top of dough lightly with flour then roll
out and cut to form Parkerhouse Rolls, or instead of rolling out pinch off pieces to
form Cloverleaf or other desired rolls. Set rolls in a warm place for 1 0 to 15
minutes, or until light. Bake in a hot oven of 4 0 0 degrees F. for 1 5 to 20 minutes,
depending upon size Qf rolls.
6
1
12
2
REFRIGERATOR ROLLS
% cup lard or part lard and butter

Y2 cup sugar
1 tablespoon salt
cups all-purpose flour

cake compressed yeast
cups lukewarm water
large eggs or 3 small one
Disrolve yeast cake in 1/2 cup lukewarm water. Stir into it l/4 cup of the sifted
flour. Permit this sponge to rise in a warm place for 1h hour or until it nearly reaches
the tQp of the cup. Beat the eggs until light. Add 1 cup warm water, lard or part lard
and butter, sugar and salt. Stir until the lard is dissolved. Stir in the sponge and the
remaining flour. Mix the dough well. Cover it and place it in the refrigerator for at
least 24 hours. It will keep for a week. Take out the quantity needed with a spQon
or with buttered hands four hours before baking. Place it in greased muffin pans,
_
filling
the pans % full. Spread the tops with soft butter. Permit them to rise un
covered in a warm place. Bake them in a hot oven 425 degrees F. for about 20
minutes. Remove at once from the pans. This makes thirty-six 21h inch rolls.
34
Wartime SubJtitutionJ anJ
.Helps
36
47
To Cook Salmon or Other Fish to Replace Canned Fish in Any Recipe See Page 27
To Make Sugarless Meringue for Pies
See Page 41
To Substitute Other Sweets for Sugar in Cakes, Cookies, etc.
. . See Page
To Substitute Other Sweets for Sugar in Canning and Preserving . . See Page
.
To substitute Cocoa for Chocolate : Allow 4 tablespoons, or 4 cup cocoa for each
ounce of chocolate, and in baking increase the amount of shortening 1h tablespoon.
Likewise, in substituting chocolate for cocoa, allow 1 ounce to 4 tablespoons or 1/4
cup cocoa, and decrease fat by 1h tablespoon.
To substitute other fats for butter. For 1 cup butter use : 'Vs cup smoked or fresh
pork fat (clarified) , 2/3 cup chicken fat, salt doubled, 1 cup beef suet (clarified) , 1h
cup suet, salt doubled, plus 1/4 cup liquid.
To Extend Butter : Allow 1 pound butter to soften at room temperature ( do not
melt ) . Whip butter with rotary . hand beater or electric beater until it becomes pale
in color. Soften a 1/4 ounce package plain gelatin in 1h cup milk, then warm ( do not
boil) until gelatin is thoroughly dissolved. Add 112 cup more milk. Gradually whip
this milk and gelatin mixture, and 1 cup table cream into the butter with the rotary
hand or electric beater. Add 1 teaspoon salt. Place in refrigerator dish or mold and
set in refrigerator to harden. Makes 2 pounds of delicious butter spread.
To Whip Evaporated Milk : Place a can of evaporated milk in a pan of cold water.
Bring the water to the boiling point. Remove the can from the water. When it is
cool, place it in the refrigerator. The milk will keep for days. Whip when ready to
use it. When whipping with electric beater, use medium speed.
To Whip Table Cream : I. For Sweetened Whipped Cream-Use cream that has
chilled in refrigerator for 24 hours. Soften 2 teaspoons plain gelatin in 4 tablespoons
cold water and dissolve it by placing it over hot water. Whip cream with a rotary
hand 'beater or electric beater until it is foamy. Add the dissolved gelatin gradually
and continue beating until cream is stiff. Sweeten or flavor with vanilla, as desired.
Keep in refrigerator one hour before serving.
II. For Unsweetened Whipped Cream-Use cream that has chilled in refrigerator
for 24 hours. Pour into a chilled bowl and add 114 teaspoon cream of tartar. Whip
until stiff, using rotary hand beater or electric beater. Do not add sugar. Keeps well
for several hours.
To Substitute Sour Milk or Cream for Sweet : If slightly soured use 1/4 teaspoo n
soda to each cupful, and if fully soured, 112 teaspoon soda to each cupful.
To Substitute All-Purpose Flour for Cake Flour : Sift and measure the all
purpose flour and from each cupful remove 2 tablespoons.
In Using Cornstarch or Flour : 1 tablespoon cornstarch has the same thickening
quality as 1 34 tablespoons of flour.
To keep cheese fresh-eover it with a cloth moistened with vinegar.
35
vempting :beJJertJ :beJpite /?ationing

Under our present rationing system, providing the family with tempting desserts
is not the least of our menu planning problems. Not only sugar, but aloo many of
the other materials that go in to the making of good desserts, are rationed and scarce.
Yet desserts are peede d to round out rationed menus, and o ften there are lunches to
pack for the war worker. Also, to most families, dessert is dessert, and they like it!
Most of us are finding that after stewed fruits and applesauce are sweetened, and
sugar served on cereal and in beverages there is little left over for desserts. The
problem, then, is to find desserts that use as little sugar and shortening as possible
and yet provide a co nsiderable amount of food value and appetite appeal. It is a
large order, yet attractive desserts are possible, even under present conditions.
Perhaps the first step in solving the dessert problem is deciding that our desserts
cannot be the same as in normal times, and that in baking cakes and cookies, it is not
possible to merely substitute some form of syrup, honey or molasses in any of our
favorite before-the-war recipes and expect the finished product to be entirely satis
factory. That cannot be done for the simple reason that sugar, as a dry ingredient,
does not behave in the same manner as do these liquid forms of sweetness. There
fore, it is wiser to use recipes tested to include other sweeteners, or to substitute for
only a portion of sugar in a recipe. Generally speaking, in baking cakes and cookies,
one half the sugar can be replaced with some other sweetening. Below are sugges
tions for saving sugar in cakes, pies and other desserts.
Vegetable shortening or chicken fat can replace all or part of the butter in cakes,
cookies or other desserts.
SUGGESTIONS FOR US ING LESS SUGAR

Cakes and Drop Cookies
For i" cup granulated sugar, use : Maple-fiavored syrup or corn syrup-1h cup plus
1h cup granulated sugar. Reduce liquid 2 tablespoons.
Molasses ( light or dark ) , honey, or sorghum, if available-1/2 cup plus 1h cup
granulated sugar. Reduce liquid 2 tablespoons. Add 1/s teaspoon baking soda in
cakes.
Brown sugar or maple sugar-1 cup, firmly packed.
Mixing method-No change when brown or maple sugar is used. Add other
sweetenings to creame d shortening and sugar.
Muffins
For granulated sugar-substitute any of the mentioned sweetenings directly.
Mixing method-Add substitute sweetening to liquid ingredients.
36
Fruit Pies
For 1 cup granulated sugar, use : Molasses ( light or dark ) , honey, brown sugar,
or maple sugar-1 cup.
Maple-flavored or corn syrup-1/z cup plus 112 cup granulated sugar.
Mixing method-'Mix syrup, molasses, -or honey with prepared fruit before
placing in pie shell. ( This avoids soaking the pastry.
Ice Cream
For 1 cup granulate d sugar, use : Honey, brown sugar, maple sugar, or maple
flavored syrup-1 cup.
Corn syrup-1 1/z cups.
Molasses and sorghum, if available-1/z cup plus 1/z granulated sugar.
Blancmange ( Cornstarch Pudding)

Use any substitute plus an equal amount of granulated sugar.
Fruits
Sweeten with a substitute according to taste.
Measuring
Use corn syrup, honey and molasses at room temperature so they'll pour readily
into greased measuring cups. When cold, these sweetenings are stiff and difficult
to pour.
Baking
Temperatures for baking cookies, cakes, muffins, and pies made with sugar sub
stitutes remain the same . If honey is used, grease pans well to prevent sticking.
VICTORY CHOCOLATE CAKE
1 egg, well beaten

1 square unsweetened chocolate,
IYz cups all-purpose flour

I teaspoon soda
Yz teaspoon salt
melted
1 teaspoon vanilla
% cup buttermilk or sour milk
VJ cup shortening
Yz cup brown sugar (firmly packed)
% cup dark corn syrup
Sift flour, measure, add soda and salt, and sift together twice. Cream shortening
until soft. Add brown sugar gradually and continue creaming until light and fluffy.
Stir in corn syrup slowly. Add egg in two portions, beating well after each addition.
Stir in melted chocolate and vanilla. Add sifted dry ingredients alternately with
buttermilk and stir gently to mix after each addition. Line a tube pan, 9 inches in
diameter, or loaf pan 9x5x2 1/z inches, with waxed paper. Grease sides of pan and
over waxed paper. Pour in batter and bake in a moderate oven of 350 degrees F. for
45 minutes, or until an inserted toothpick comes out clean. Cool in pan at least 10
minutes before removing to cooling racks. Frost with any desired frosting.
cup shortening
MAPLE GINGERBREAD
Yz
I
Yz
Yz
I cup maple syrup

I egg
2 cups flour
teaspoon soda
teaspoon ginger
cup sour milk
lemon, rind and juice
teaspoon salt
Cream shortening until of whipped-cream consistency. Add maple syrup slowly,

blending it in well. Add beaten egg. Sift flour, measure and sift with salt, soda, and
ginger. Add to first mixture alternately with sour milk. Add lemon j uice and grated
rind. Turn into a well-greased shallow pan, 8 x 12, or into individual cup-cake pans,
and bake in a moderate oven of 350 degrees F. for 50 minutes for the large cake, and
25 minutes for the cup cakes. Remove from oven, let stand a few minutes, then
,remove from pans.
37
VICTORY
SPICE CAKE
Yz cup shortening
Yz cup brown sugar, firmly packed
% cup corn syrup (dark)

2 cups all-purpose flour
Yz teaspoon salt
Yz teaspoon cloves
Yz teaspoon allspice
Yz teaspoon nutmeg
2 eggs, well beaten
%, cup milk
Sift flour and measure. Add baking powder, salt, cloves, allspice and nutmeg and
sift together twice. Cream shortening until soft ; add brown sugar gradually. Slowly
stir in the corn syrup. Then add well-beaten eggs in four portions and blend each
portion thoroughly with the cre amed mixture. Add the sifted dry ingredients alter
nately with the milk, stirring after each addition. Line two 8-inch layer cake pans
with waxed paper. Grease sides of pans and cover waxed paper. Pour in batter and
bake in a moderately hot oven of 375 degrees F. for 25 minutes, or until an inserted
toothpick comes out clean. Cool in pans at least 10 minutes before removing to
cooling racks . . Frost cake, or put together with fruit j ams, as desired.
SOUR CREAM CAKE

(While this cake calls for rich sour cream, it can be made with sour top milk.
In that case it will be good but it will not keep as well as when sour cream is used. )
1 cup sour cream

1 cup sugar
1 % cups cake flour

1 %, teaspoons baking powder
* teaspoon soda
* teaspoon salt
2 eggs
1 teaspoon vanilla
Beat the cream, then beat in sugar gradually. Add eggs, one at a time, beating
thoroughly after the addition of each. Sift flour, measure and resift with baking
powder, soda and salt. Stir flour mixture gradually in about four portions, into the
cream mixture , stirring j ust until smooth after each addition. Do not overmix. Add
vanilla. Bake in a greased 8-inch tube pan or in two 8-inch layer pans, the bottoms
of which have been greased and lined with waxed paper. Bake in a moderate oven
of 375 degrees F. for a loaf cake, or 350 degrees F. for layers. Bake the loaf cake for
about 35 minutes and the layers for 25 minutes, or until done. Frost with Chocolate
Icing, Boiled Icing or Seven Minute Icing. A good batter for upside down cakes.
EGGLESS, BUTIERLESS, MILKLESS CAKE

2 cups brown sugar
1 teaspoon cloves
2 cups hot water

2 tablespoons shortening
1 teaspoon salt
1 teaspoon cinnamon
3 cups all purpose flour
1 teaspoon soda
1 package seedless raisins
Boil together the sugar, water, shortening, salt, raisins, and spices for 5 minutes.
When cold, add flour and so da dissolved in a teaspoonful of hot water. This makes
2 loaves. Bake about 45 minutes in a 325 degrees F. oven. This cake is of good tex
ture and will keep moist for some time .
. MOCK ANGEL CAKE

2/3 cup scalded milk
1 teaspoon vanilla
1 cup sugar
1 YJ cups cake flour
* teaspoon salt
2 egg whites
Mix and sift first four ingredients 4 times. Add the scald d milk (hot) gradually,
stirring gently. Add flavoring. Fold in egg whites beaten until stiff, but not dry.
Turn into an ungreased angel cake pan and bake for about 45 minutes in a moderate
oven of 350 degrees F. This cake is better if kept 24 hours before serving.
38
SPONGE CAKE MADE WITH YOLKS

(A good quick little cake. It may be used for strawberry shortcake, layer or loaf
c ake. )

1 teaspoon vanilla or
Y2 teaspoon grated orange or lemon
%
3
Y2
Vs
cup cake flour

egg yolks
cup sugar
teaspoon salt
cup boiling water
rind
Beat egg yolks until light and lemon-colored. Add sugar and salt gradually,
beating them in. Add boiling water. Sift flour, measure and resift with baking
powder. Add flour mixture gradually to egg mixture, stirring gently to mix. Add
flavoring. Bake the cake in an 8-inch layer pan or a small loaf or tube pan in a
moderate oven of 350 degrees F. for about 30 minutes. Split and spread the layers
with j elly, stewed or fresh fruit or with any desired filling.
CookieJ
%
Y2
1
1
1
CHOCOLATE CHIP HONEY COOKIES
Y2
Y2
cup shortening
cup honey
small egg
cup sifted flour
teaspoon baking powder
teaspoon salt
teaspoon vanilla
cup semi-sweet chocolate chips
cup nut meats chopped
Cream shortening and honey until light and fluffy. Add egg and beat well. Sift
flour, baking powder and salt twice. Add flour mixture to butter mixture ; then add
vanilla and blend all well. Fold in chocolate chips and nuts. Chill and drop by
teaspoonsfuls on greased cookie sheet. Bake in a moderate oven of 375 degrees F.
for 1 2 minutes.
2 eggs
Y2 cup honey
HONEY NUT BROWNIES
Y2 cup flour
Y2 teaspoon baking powder
2 ounces unsweetened chocolate
teaspoon, salt
cup butter or mild flavored fat

Y2 cup sugar
1 cup chopped nuts, when avai'able

Y2 teaspoon vanilla, when available
Melt 'butter and chocolq.te together. Add honey. Add to well beaten eggs. Sift
together flour, baking powder, salt and sugar and stir into the first mixture, beinr.
careful not to overmix. Add chopped nuts and vanilla. Spread 1h inch thick in ;;
shallow pan, the bottom of which is lined with paper. Bake in a slow oven of 300
degrees F. for 35 minutes, or until done. Invert pan, remove wax paper and cut intc
squares.
HONEY HERMITS
Y2
1
Y2
2
3
2
1
cup shortening
cup honey
cup brown sugar
eggs, well beaten
tablespoons milk
cups flour
teaspoon baking soda
1
1 Y2
Y2
cup all-purpose flour

teaspoons baking powder
teaspoon salt
cup fat
%
%
1
1
1
%
teaspoon cinnamon
teaspoon allspice
cup seedless raisins
cup currants
cup dates, when available
cup nuts, when available
Cream shortening, add honey and sugar, then well beaten eggs, milk and dry
ingredients, and fruit and nuts. Drop from teaspoon onto a greased cookie sheet,
bake in a moderately hot oven of 400 degrees F. for 10 or 12 minutes. Makes about
7% dozen.
PEANUT BUTTER DROP COOKIES
Y2 cup peanut butter

Y2 cup sugar
2 eggs
Y.J cup milk
39
Sift flGur, measure and sift with baking powder and salt. Cream fat and peanut
butter together. Add sugar gradually, creaming the while. Add well-beaten eggs.
Mix thoroughly. Add flour alternately with milk. Drop from tip of a _teaspoon onto
a cookie sheet. Bake in a hot oven of 400 degrees F. for 8 to 10 minutes.
OLD-FASHIONED MOLASSES DROP CAKES

Yz
1
1
3
3Yz
1 cup molasses
Yz
2
1
cup vegetable shortening or lard

eggs
tablespoon ginger
to Yz teaspoon cloves
teaspoon cinnamon
teaspoon salt
tablespoon soda
tablespoons warm milk
cups all-purpose flour
Heat molasses to boiling point, then add shortenings and stir until they are
melted. Cool to lukewarm and add eggs, one at a time, beating well after each addi
tion. Add spices and salt, stirring them in. Add soda dissolved in lukewarm milk.
Stir in sifted flour to form a smooth dough, but do not overmix. Drop by generous
spoonfuls two inches apart on a baking sheet, flattening with a knife to 1/4 inch
thickness. Sprinkle tops with sugar, if desired. Bake in a slow oven of 325 degrees
F. for about 15 minutes, or until done. Makes about 3 dozen large, soft cookies.
9ro,ting'
BROILED ICING
3 tablespoons melted butter
10 tablespoons brown sugar
Ys teaspoon salt
Yz cup nutmeats, when available
2 tablespoons cream
C ombine ingredients and spread upon a cake while it is warm. Place the cake
very low under a broiler with the flame turned low. Broil the icing until it bubbles
all over the surface, but do not permit to burn.
BAKED ICING
Yz cup brown sugar
1 egg white
Ys teaspoon salt
cup broken nut meats,
if available
Use on a thin cake only as the icing is baked at the same time as the cake-one
that will require 25 minutes or less. Whip egg white and salt until stiff. Fold
in sugar. Sprea d on cake. Sprinkle with nut meats.
SUGARLESS CHOCOLATE FROSTING
1 can < l Ya cups) sweetened condensed
2 squares unsweetened chocolate

1 tablespoon water
milk
Melt chocolate in top of double boiler. Add sweetened condensed milk, stir over
boiling water 5 minutes until it thickens. Add water. C ool. Spread on cold cake.
Makes enough frosting to cover top and sides of two nine-inch layers, or top and
sides of loaf cake generously, or about 24 cup cakes.
MAPLE SYRUP FROSTING

2 cups maple or maple-flavored syrup
2 egg whites
Boil syrup to 238 degrees F. or until it can be formed into soft ball when a little
of mixture is dropped into cold water. Remove from heat. Beat the egg whites
quickly, until stiff. Pour the hot syrup in a fine stream over the white beating con
stantly. Continue beating until mixture is stiff enough to spread. Fills and frosts
two nine-inch layers or 8 x 8 x 2 inch cake .
40
SUGARLESS MERINGUE
Beat three egg wP,ites with beater until frothy. Gradually beat in three table
spoons white corn syrup. Continue beating until stiff enough to peak. Heap on pie,
and bake in a slow oven of 300 degrees F. for 30 minutes.
PuJJingJ anJ Other :beJJerlJ

BAKED INDIAN PUDDING
% teaspoon cinnamon
% teaspoon nutmeg
1 teaspoon salt
5 cups milk
'h cup sugar

Y:i cup corn meal
73 cup dark molasses
4 tabespoons butter or cooking oil
Scald 4 cups milk over hot water. Stir sugar, corn meal, and molasses into the
milk, adding each slowly and blending well. Add spices, salt and butter or cook
ing oil. - Cook for 20 minutes, or until_,mixture thickens, stir occasionally as it cook s
over the hot water. Pour into a baking dish, add remaining cold m ilk, do not stir.
Put into a slow oven of 300 degrees F. and bake for 3 hours without stirring. Serve
warm, with cream or hard sauce, or with a small scoop of vanilla ice cream. Serv
ing it with the ice cream is a New England custom.
STEAMED SUET PUDDING

1 cup raisins
1 cup nut meats,
2 cups flour
Y:i teaspoon ginger

73 cup chopped suet
73 cup sour milk
if available
% cup molasses
% teaspoon soda
1 teaspoon salt
Y:i teaspoon cinnamon
Y:i teaspoon nutmeg
This amount will fill 12 individual molds or two pound coffee cans.
and prepare utensils for steaming.
Grease well
Wash raisins, drain well. Break nutmeats coarsely. They may be omitted. Sift
flour, measure and sift with soda, salt, and spices. Add raisins, nut meats and suet,
toss together lightly. Stir sour milk and molasses together. Add to dry ingredients
and stir to mix well. Turn into_ prepared pans and steam 2 to 3 hours. The pudding
may be steamed one day, removed from the mold to cool, and steamed again j ust
before serving. Serve with hard or foamy sauce.
To resteam, either set mold in boiling water and reheat as when first steamed, or
cut in slices, place in a colander or s trainer and set over boiling water for 30
minutes to steam. I n either method, t h e kettle must be covered tightly.
-
MOLASSES RICE PUDDING

1.-J cup raw rice, washed
Z* cups milk
3 eggs, separated
4 cup granulated sugar
teaspoon salt
4 cup molasses
Y:i teaspoon cinnamon
Cook rice and milk in a double boiler for 1 hour, stirring occasionally. Beat egg
Add hot rice mixture gradually, while stir
ring. Return to double boiler, and cook for 2 minutes. Cool slightly. Beat egg
whites until stiff, add sugar slowly, while continuing to beat ; then fold into pudding.
Chill and serve. Serves 6.
yolks, add s a lt, molasses and cinnamon.
41
MAPLE BROWN BETTY

1
Yz
Yz
2 cups bread or graham cracker
crumbs
1,4 cup melted butter or cooking oil
3 or 4 medium apples
tablespoon lemon juice

teaspoon grated lemon rind
to Yz cup maple syrup
cup hot water
Prepare crumbs . Melt butter in a frying pan or heat the cooking oil, put in
crumbs and stir over low heat until lightly brown. Put a layer of crumbs in the
bottom of the baking dish.
Pare, core, and slice apples. Over crumbs, place a layer of apples. Sprinkle
apples with half the lemon j uice, grated rind and maple syrup. Cover with a second
layer of crumbs. Add remaining apples, lemon j uice, rind, and syrup. Cover top
with remaining crumbs. Moisten with water ( orange j uice may be used instead ) .
Bake in a moderately hot oven of 375 degrees F. until apples are tender, from 30
to 40 minutes. Serve warm with cream, whipped or plain, with a lemon or orange
sauce, or soft custard. Serves 4.
BAKED RICE PUDDING

Grated rind of Yz lemon or dash of
nutmeg
Yz to % cup sugar
Wash rice, mix ingredients, pour into oiled pudding dish, and bake three hours
in a slow oven of 325 degrees F., stirring three times during first hour of baking to
prevent rice from settling. For a richer pudding, stit in one or two well-beaten
eggs, 3 0 minutes before pudding is done. Serve hot or cold. Serves 6 .
4 cups milk
' % cup rice

Yz teaspoon salt
HOT FUDGE PUDDING

(Easily made, unusual, delicious and economical.
1 cup sifted all-purpose flour
Be sure to try it.)
2 tablespoons shortening, melted

1 cup chopped nuts, if available
Yz teaspoon vanilla
1 cup brown sugar
' 4 tablespoons cocoa
1 % cups hot water
% teaspoon salt
% cup sugar
2 tablespoons cocoa
Yz cup milk
Sift dry ingredients together, stir in milk and shortening, mix until smooth.
Add nuts and vanilla, and spread in pan. Sprinkle with brown sugar and second
amount of cocoa, mix. Pour hot water over entire batter. Bake in a greased and
floured 8-inch square pan in a moderate oven of 350 degrees F. for 40 to 45 minutes.
Invert squares on plates, dip sauce from pan over each.
OLD-FASIDONED STRAWBERRY SHORTCAKE

2 cups flour
cup sugar
cup shortening
cup milk
. Yz teaspoon salt
1 egg or 2 egg yolks, well beaten
Mix dry ingredients and sift twice, work in shortening with pastry mixer, fork,
or finger tips, and add egg and milk. Toss mixture on floured board and divide in
two parts. Pat, roll out, and put half in round tin or casserole. Spread lightly with
melted butter and place other half on top. Or roll lh inch thick and cut into indi
vidual shortcakes with large biscuit cutter and bake on greased cookie sheet. Bake
12 minutes in hot oven of 450 degrees F.
To serve, split with fork and spread with butter. Spread sweetened and slightly
crushed berries between layers and on top. Serve with cream or ice cream may be
put b etween layers and on top.
42
HONEY, RICE AND DATE PUDDING

Yz cup milk, scalded
2 eggs
teaspoon cinnamon or nutmeg
2 cups cooked rice

Yz cup chopped dates or raisins
Yz cup honey
If you do not have cooked rice on hand, wash % cupful and add slowly to 2
quarts rapidly b oiling salte d water ( use 3 teaspoons salt ) , until tender, as evidenced
by a grain feeling soft with no hard core when crushed between the fingers. Turn
into colander to drain.
While rice cooks, put milk on to scald, wash dates. Pit, if necessary, and cut in
small pieces. Grease a baking dish.
In t he baking dish, spread half the amount of rice ; over it put half the dates.
Drizzle half the amount of honey over the rice and dates, add remaining rice, dates
and honey. Pour scalded milk onto beaten eggs, pour into dish, spread it evenly
over ingredients. Sprinkle nutmeg or cinnamon over top. Set dish in a pan of
water and bake in a moderate oven of 350 degrees F. until set, about 1 hour. To
test, insert a clean knife in the centre. If it comes out clean, the custard is done.
Remove from oven and serve hot or cold, with plain or whipped cream. Serves 4 to 6 .
SUGARLESS CHOCOLATE SAUCE

2 squares unsweetened chocolate
Yz cup water
lYz cups corn syrup
% teaspoon salt
1 teaspoon vanilla extract
Cook the chocolate and water over direct heat about 2 minutes, or until thick,
stirring constantly. Remove from heat , and slowly add the corn syrup and salt,
Simmer gently 10 minutes, while stirring oc casionally. Add vanilla. Serve hot or
cold over ice cream, etc. Makes 121.i c ups.
PEACH COBBLER
3
Yz
1
2
1
J. Vii cups flour
1
Yz
2
6

teaspoon salt
tablespoons sugar
tablespoons shortening
approximately % cup milk
cups fresh peaches

teaspoon cinnamon
cup sugar
tablespoon flour
Grease a baking dish or pan of 2 or 3 inches depth that will serve 3 or 4 nicely.
Heat over to 450 degrees F.
Prepare dough by sifting together dry ingredients, working in shortening and
adding milk to make a soft but not sticky dough. Roll out to 1h inch thickness.
Pare and slice peaches. Put into pan, sprinkle with combined sugar, cinnamon,
and flour, and dot over with butter. Mix slightly. Cover :with biscuit dough. Cut
slits in dough to permit escape of steam, bake in a hot oven of 425 degrees F. for 20
to 25 min ute s, until crust is nicely baked and peaches are tender. Serve hot or
warm with cream or with hard lemon sauce.
Apple Pan Dowdy

3
%
1
1
Yz
1
Yz
1
apples
cup brown sugar
cup cake flour
teaspoon salt
cup melted butter or cooking oil
43
cup sugar
egg
cup milk
teaspoon grated lemon rind
teaspoon lemon juice
Grease a round or square cake pan, about 8 or 9 inches in diameter.

Wash apples, pare, cut in quarters, core and slice. There should be 2 cups sliced
apples when finished. Place in a baking dish, spreading them evenly over the
surface and putting them in neatly. Sprinkle with brown sugar.
Quickly mix cake. 'M easure melted butter into mixing bowl. Stir in sugar
gradually, add egg and beat it into ingre dients vigorously. Have flour sifted, mea
sured, and sifte d with baking powder and salt. Add it alternately to first mixture,
with milk, stirring to mix well after each addition. When last has been added, add
lemon rind and j uice, stirring it in. Turn over apples and brown sugar. Bake in a
moderate oven of 350 degrees F. until when the cake is tested with a cake tester or
toothpick it comes out perfectly clean. Remove from oven and remove at once
from pan to serving platter. Serve warm with plain or whipped cream or Sunshine
Sauce or Lemon Sauce. Serves 5 or 6.
ECONOMY FRUIT SHERBET

Juice 2 oranges
Juice and grated rind of one lemon
3 bananas
Y2 cup honey
3 cups water
2 egg whites
Mash bananas to a pulp, add lemon and orange j uice and lemon rind. Bring
water to a boil and dissolve honey in it. Add to fruit and mix well. Cool and fold
in stiff egg whites. Pour into refrigerator trays to freeze, stirring occasiqnally dur
ing the freezing. Set the refrigerator to very cold for the freezing. It may later be
reduced for storing the sherbet until ready for use.
44
Canning, Ctc.
This year you will be canning and preserving the produce from your Victory
Garden and the surplus crops the farmer has raised. These local crops which can
not reach large markets and the commercial canner, multiplied by the efforts of
millions of Canadian women, will be an extremely valuable addition to the winter
food supply.
'
Important as home food preservation has always been, this year with a shortage
of canned foods it has become a necessity. Our armed forces and allies nee d huge
quantities of commercially canned foods and we are glad to can our own in order
that they may have practically all of the available supply.
Women everywhere are planning to can as they have never canned before and
by fall there will be millions of j ars of well prepared foods ready for use in Can
adian homes. Every j ar of canned fruit and preserves you place on your storage
shelf means variety and interest and health for your family menus during the
months to come.
Preserving and j elly-making will not be as important this year as the canning
of fruits and vegetables. The reason is simple. They require a considerable amount
of sugar and we may not be able to afford sugar in sufficient amounts to make many
of these spreads. Make some if you can, but keep in mind the fact that canned
fruits contribute more to your table and require a grea t deal less sugar.
In all your canning and preserving, follow directions carefully in order that there
may be no spoilage when food is so precious. On page 47 you will find directions
for substituting other sweets for part of the sugar in your favorite canning and pre
serving recipes.
Canning 9ruits, Ctc.

METHODS OF CANNING
"Open-kettle" is the oldest method of canning and is still used to some extent
for tomatoes and fruits. In this method it is important that the j ar lid and rubber
be hot and sterile when the j ar is fille d ; that the product be thorough1y cooked and
hot when placed in the j ar ; that not too much be cooked at one time. The j ar is
filled to overflowing and completely sealed, then cooled. This method should never,
under any circumstances be used for non-acid vegetables and meats .
When the product i s cooked in the jar, it is either "cold-pack" o r "hot-pack."
In either case, the j ars are processed in one of four pieces of equipment : a water
bath, a pressure cooker, a steamer, or an oven.

45
" Cold-pack" is used for tomatoes and fruits. The product is placed in the j ar
cold, boiling syrup or boiling water is added to within 1h inch of top of j ar, the j ar
is partially sealed, then processed in one of the above pieces of equipment. Its
advantages are : the ease of packing and the conserving of shape , color, and flavor.
With some products it has the disadvantage of decided shrinkage, thus leaving un
filled space at the top of the j ar. This in no way inj ures the product.
"Hot-pack" has gradually replaced "cold-pack" for non-acid vegetables and may
be used for fruits and meats as well. In this method the product is brought to boil
ing or cooked a short time, then packed hot to within 1h inch of the j ar top, using
the liquid in which the product was cooked. One inch at top of j ar is allowed for
expansion of corn, peas, and beans. In meat canning, the meat is quickly browned
in deep fat for not more than 5 minutes and packed with no added Hquid. The
j ar is partially sealed, then processed. Vegetables packed hot are more likely to
keep because they start to process as soon in the centre of the j ar as at the outside .
Also, the product is thoroughly shrunk and the air driven out before packing in the
j ar, so that there is no noticeable shrinkage during processing.
CANNING EQUIPMENT
Water-bath-The equipment for water-bath may be any large vessel that is
fitted with a cover and will allow the j ars to be covered by 2 inches of water. It
should be fitted with a wire rack to hold the j ars. In this method 'it is important
that the j ars do not touch, that the time be counted when the water starts to boil
after the j ars are in, and that the water be kept boiling during the entire time.
Pressure Cooker-It is extremely important to exhaust the air by letting a
steady flow of steam escape for 5 minutes before closing pet cock. Time is counted
when gauge reaches specified pressure and must be kept constant or liquid is drawn
from j ars. Cooker must not be opened before pressure gauge registers zero ; pet
cock is then opened slowly.
Oven-Should be used only when stove is equipped with a regulator. D o not
allow j ars to touch. Start counting time when the oven has returned to the required
temperature after placing the sealers in it.
Steamer-Do not allow j ars to touch ;
necessary.
keep
water boiling ; add more water if
PREPARING, FILLING, SEALING AND PROCESSING JARS

Use only fresh, sound material and wash carefully to remove every trace of soil.
Lift fruit or vegetables out of water, do not pour it off. "Two hours from garden to
can" is the ideal.
Wash caps and j ars in soapy water and rinse. Glass j ars for the open kettle
method should be sterilized ( boiled for fifteen to twenty minutes ) . For all methods
that process the pack, it is sufficient merely to bring j ars to the boiling point and
keep hot until filled. Pour boiling water over caps with seals and dip rubber rings
into boiling water, placing on j ars before filling. It is better to use only pint or
quart j ars, as larger ones call for longer processing.
1. Filling, sealing, and storage : Leave at least half an inch space at top when
filling j ars ; one inch for starchy foods, such as corn and peas and beans as they
expand more. The liquid must always cover the solid material. The exception to
the rule is in the open kettle cooking of tomatoes or fruits. In canning these, fill
j ars full to overflowing then put on lids.
46
2. Sealing different types of j ars : The mason type of j ar must be screwed tight
before processing, and turned one fourth back. When removed from boiler, screw
down tightly. With the lightning type of top, clamp must be snapped in place and
the side clamp left up, to be pushed down after processing. With the selfsealing
type, the screw band must be put on tight before processing.
3. Placing j ars in the water bath canner: A wash-boiler or other container with
a rack and tightly fitting cover may be used. Place partly sealed j ars on rack far
enough apart so that the water can circulate around them. Fill with boiling water
one or two inches above the tops of the j ars and keep it at this level. Begin to
count the time of processing only when the water is boiling vigorously. When the
time is up, remove the jars one at a time and seal tightly if necessary.
4. C ooling j ars : Place in upright position in all cases. Protect from drafts, but
do not cover, as covering retains heat. After cooling, invert and inspect for leak
age if rubber rings are used. Tap j ars with lacquered tops ; a clear sound shows a
perfect seal; if dull in sound, empty j ar and reprocess to perfect seal.
5 . Storage : Label your j ars, store in a cool, dry place, and protect from light.
6. Opening jars: Look for signs of spoilage ; if lid is bulged-be careful;
if there
And remember-botulinus poisoning found in non
acid vegetables and meat is dangerous-boil all non-acid vegetables and meat not
canned in the pressure cooker 10 minutes before tasting, even if served cold.
is a peculiar odor, do not taste.
STANDARD SYRUPS FOR CANNING FRUITS

( See Substitutions Below)
Proportion of Sugar to
Syrup
--------____r
L ight
1 part s uga to 3 parts water or
Medium
1 part sugar to 2 parts water or
Heavy
1 part sugar to 1 part water or
To Make
Liquid
fruit juice
fruit juice
fruit juice
Mix and boil until

sugar dissolves.
Keep hot.
SUGAR SUBSTITUTIONS IN CANNING AND PRESERVING

Rule 1 : For canning syrups, replace up to one-half the sugar called for by an
equal measure of honey, or up to one-third of the sugar by an equal measure of corn
syrup.
Rule 2: In preserves, j ams, and butters. Replace half the weight of sugar called
for by the same weight of corn syrup or honey. See table for changing from weight
to measure, since sugar weighs -two cups to a pound, and corn syrup and honey
weigh one and one-third cups to a pound.
Rule 3 : In j elly substitutions use three-fourths cup of sugar per cup of j uice
instead of one cup, and replace one-half of the sugar by an equal measure of honey,
or one-quarter of the sugar by an equal measure of corn syrup. Cook slightly beyond j ellying stage.
TAB'LE OF EQUIVALENTS
1 pound
% pound
1 pound
% pound
sugar
sugar
honey
honey
equals 2 cups
equals 1 % cups
or corn syrup equals l YJ cups
or corn syrup equals 1 cup
When three-quarters pound ( 1 1h cups ) sugar is being used to a pound of fruit,

the amount would therefore be :
% cup sugar ( % pound)

% cup corn syrup or honey ( % pound)
47
RULES
FOR SUBSTITUTING WHEN USING LIQUID

OR POWDERED PECTIN
In any bottled fruit pectin recipe, 2 cups ( 1 1h lbs.) light corn syrup may be
substituted for 2 cups ( 16 oz. ) of the sugar required.
In any powdered fruit pectin recipe, light corn syrup may be s ubstituted for 1h
the sugar required. For each cup sugar omitted, use 1 cup light corn syrup.
TIME TABLES FOR PROCESSING FRUITS,

VEGETABLES AND MEATS
FRUITS
Product
Apples
Prepa,ration of Fruits
Pare, core , quarter, and place in salt bath.

Rinse, boil 1 minute, pack, cover with Thin
Syrup.
Or-bake, p ack, and cover with Thin Syrup .
Or-pack hot 'in form of applesauce.
Oven at
Presau.re
Water-bath Cooker Min. J!50 Degrees
in Min.
at 5 lbs.
Minutes
20
10
75
15
75
20
10
68
20
5
8
5
68
68
Apricots
Wipe with damp cloth, h alve, and pit; pack,

cover w ith boiling Medium Syrup.
Berri.es
Grapes
Currants
Wash, stem, p ack, cover with boiling Me dium Syrup.

Or-bring to boil in syrup and p ack hot.
Cherries
Wash, stem, pit, pack, cover with boiling

Medium Syrup for sweet cherries. Thick
Syrup fur sour cherries.
Or-bring to boil in syrup and pack.
20
5
10
5
68
Select firm peaches, scald, cold-dip, peel,

place in cold salt bath, rinse, pack, c over
with boiling Medium Syrup.
20
10
68
Sekct firm pears, pare , core, place in cold

salt bath, rinse, boil in Medium Syrup 3-5
m,i nutes, pack, cover with syrup. .
20
75
Peel, remove eyes, cut or slice ; pack cold,

co-ver with boiling Thin Syrup .
30
25
90
20
10
68
68
20
5
5
10
5
5
10
10
5
Peaches
Pears
Pineapple
Plums
Rhubarb
Strawberries
Wash, prick skins, pack, cover with boiling

Medium Syrup.
Or-bring to boil in Medium Syrup and
pack hot.
Wash, cut in small pieces, pack, cover with
boiling Thick Syrup.
Or-bring to boil in Thick Syrup and pack
hot.
Or-bake in Thick Syrup in oven.
Wash, stem, add sugar (1 cup to each quart) ,

let stand 2 hours, boil gently 3 minutes,
let stand overnight, pack.

Or-if reheated second day, pack hot.
Fruit Juices
Crush any fruit or combination of fruit,

heat slowly, strain, fill j ars to overflowing.
48
30 at 180
degrees
68
68
68
68
68
68
VEGETABLES
Preparation of Vgetaibles
Use water in which vegetable was cookrxl to
jar. Use 1 teaspoon salt to each quart
Product
/Ul
Wash, grade, tie in bundles ; boil 3 minutes,

keeping tips above water; pack hot.
Asparagus
Wa t r b ath
i n Hours
Presure
Cookr Min.
at 10 Iba.
40
Beans, green
or wax
Wash, string, boil 5 minutes, pack hot.
40
Beans, lima
Shell, grade, boil 5- 1() minutes, pack loosely.
55
Beets
Wash, retain 1 inch stem, bo il 15 minutes,

slip skins, pack.
40
Carrots
Wash, precook 5 minutes, skin or peel, slice

or leave whole, pack.
40
Cauliflower
Soak in salt water, boil 3 minutes, pack,

using fresh boiling water.
4-0
Corn on cob
Com
Boil on cob 5 minutes, pack .

Boil on cob 5 minutes, cut from c o b , add
h alf as much water by weight, bring to boil,
and pack hot.
,"
3 % to 4
70
3% to 4
70
3 % to 4
70
Succotash (corn
and lima beans)
Boil each 5 minutes, combine

loosely.
Greens,
all kinds
Steam until wilted, using smallest amount

of water; pack loosely.
Mushrooms
Wash, skin if necessary, slice large ones,

boil 3 minutes, pack .
Peas
Shell, grade, boil 3 minutes, pack loo sely .
3%
Peppers
Wash, remove s eed pod , boil 5 minutes,

flatten, pack.
Wash, place in moderately hot oven (400
d egrees) until skins blister or crack, slip
skins, remove seed pod, pack dry.
and pack
Pumpkin 1>r
Squash
Wash, cut in pieces,

mash, and pack.
Salad
Mixtures
Prepare vegetables; precook separately,

combine, process length of time ne cessary
for vegetable requiring longe.i;t time.
Sauerkraut
Pack, add salt but not water.
Tomatoes
Scald and peel, pack whole or cut in pieces,

add hot water or tomato juice.
WABNING:-Before opening a
jar,
-heae ma.y be signs ef spoila1e.

dangerous.
cook
inspect It.
tender,
15
15
3
75
40
Hi
at 5 lbs.
A bulging lid o r ru bbe r rin g, gas bubbles, leaka1.,
Botulism us poisoning found in non-acid vegetables and meat la
Bo ll all non-acid vegetables and meat, not canned in a pressure co oker, 10 mJnutM
before taslii nc, even If it Is to b e served cold.

spoiled.
until
60
Never taste any can ned food you suspect as being
Discard It!
49
MEATS
Prod.tu:t
P reparation of Meats
Water-bath
in hrs.
PreBSure
Cooker Min.
at 15 lbs.
Lamb, Beef
Veal, Pork
Bleed well, thoroughly cool, sear or pack

raw ; include small bones, process.
60
Poultry, Chicken
Duck, Turkey
Bleed well, tho-ro ughly cool, sear or pack

raw; includ e small bones, process.
60
Wild Game,
Deer, Rabbit
3 minutes, sear or .pack raw, process.
60
Fish, fresh water

or salt watel"
Use only fresh fish, bleed well, soak in

brine, sear in fat or pack raw, process.
100
Bleed well, thoroughly cool, soak in brine
at 10 lbs.
SOUPS
Product
Preparation of Soups
Wa.ter-bath
in hrs.
Pressure
Cooker Min.
at 10 lbs.
Clam Chowder
Boil mixture 10 minutes, pack hot, process.
100
Fish Chowder
Boil mixture 20 minutes, pack hot, process.
100
Soup Stock
Cover meat with cold water, simmer 6

hours, add seasoning, cool, reheat, pack
hot, p rocess.
Vegetable Soup
Boil vegetables, pack hot, add salt, process.
31h
60
at 15 lbs.
60
at 1 5 lbs.
!JruitJ and 9r uit JuiceJ

APPLES-HOT PACK
Wash, pare, halve, and core apples. Drop into vinegar-salt water (2 tablespoons
each to 1 gallon water) . Boil equal parts sugar and water together 2 minutes. Rinse
apples. Add to hot syrup. Cook gently 5 to 10 minutes. Pack in overlapping layers
into hot j ars. Process 15 minutes in hot-water bath ; then complete seal.
APPLES-OPEN KETTLE
Wash, pare, halve, and core apples. Cook until tender in syrup made of equal
parts sugar and water. Add lemon or orange peel, ginger, or spice to taste . Pack hot
into hot j ars. Cover with boiling syrup; seal at once.
APPLE SAUCE
Wash, pare, core, and slice apples. Add a little water to start cooking. Cook until
soft. Press through strainer. Sweeten to taste. Reheat to boiling. Pack into hot j ars.
Process 15 minutes in hot-water bath ; then complete seal. May be canned in same
manner without sugar.
Note : Apple sauce should be cooked in an enamel or graniteware kettle and
stirred with a wooden spoon.
ALL BERRIES-HOT PACK
(Except Strawberries)
Use any va r i e t y of edible berry. Wash and measure firm-ripe, freshly picked
berries. Drain. Use from 1h to % cup sugar to 1 quart berries. Place layers of sugar
and berries in a broad shallow pan. Let stand 2 hours then cook by simmering, until
Pack into hot j ars. Process 5
the sugar is dissolved and berries heated through.
minutes in hot-water bath ; then complete seal.
50
STRAWBERRIES
- Use berries having small cells and deep red color throughout. Wash, cap, drain,
and measure berries. Work with batches of 2 or 3 quarts. Use 1 cup sugar to each
quart of berries. Place sugar and berries in alternate layers in a broad bottom pan.
Let stand 2 hours. Simmer 5 minutes without stirring. Cover and let stand over
night. Pack cold berries into hot j ars and partially seal. Process 10 minutes in hot
water bath ; then complete seal.
CHERRIES-HOT PACK
Wash, pit, and measure cherries. Mix with % to % their measure of sugar.
Let stand 1 to 2 hours ; simmer 10 minutes. Pack into hot j ars. Process 10 minutes
in hot-water bath ; then complete seal.
CHERRIES-OPEN KETTLE
Wash, drain, stem, pit, and measure cherries. Add from % to 1 cup sugar for
each quart pitted fruit. Heat slowly to boiling, then boil rapidly 10 minutes. Pour
hot into hot sterilized j ars ; fill to overflowing, seal at once.
PEACHES-HOT PACK
Make a syrup of 1 part sugar to 1 or 2 parts of water. Add peaches, a few at a
time, and simmer until hot through (4 to 8 minutes ) . Pack into hot j ars, layers over
lapping, cavity side down. Cover with syrup in which peaches were cooked. Process
10 minu t es in hot-water bath ; then complete seal. Can left over syrup for pudding
or ice cream sauce.
PEACHES-COLD P..\CK
Pack peaches into hot j ars, layers overlapping, cavity side down. Cover with
boiling syrup made with 1 part sugar to 1 or 2 parts of water. Process from 20
to 30 minutes in hot-water bath ; then complete seal. Use the longer period of pro
cessing for extra large or very firm fruit.
PEACHES-OPEN KETTLE
Add 1 part sugar to 1 of water. Bring to a boil. Add peaches and cook until
tender, but not broken. Pack hot peaches into hot sterilized j ars. Fill to over
flowing with boiling syrup ; seal at once. This method produces peaches with extra
fine ftavor.
PEARS
Unlike other fruits, pears should be removed from the tree before ripe and stored
in a cool place '( 60-65 degrees F.) until ripe, but not soft. The Bartlett is considered
superior to other pears for canning, but the Keifer and similar varieties are satis
factory if properly ripened and then cooked until almost tender in plain water
before sugar is added to make syrup.
Wash, pare, halve, or quarter, and core pears. (The cores are not removed if
the fruit is canned whole . ) Drop the pared fruit into water containing salt and
vinegar (2 tablespoons of each to a gallon of water ) . Rinse. Boil gently from 4 to
8 minutes in syrup made of equal parts sugar and water. Pack into hot jars ; layers
overlapping, cavity side down. Cover with syrup in which cooked. Process 20 to
25 minutes in hot-water bath ; then complete seal. Use the longer period for large
or hard fruit.
PEARS-BAKED
Wash, stem, and remove blossom end from firm-ripe pears. Place in pan with
enough water to prevent sticking. Bake until tender. Pack into hot j ars and cover
with syrup made of equal parts sugar or honey and water. Process 20 minutes in
11.ot-water bath ; then complete seal.
51
PEACHES-BAKED
Wash and rub fuzz from hard-ripe fruit. Place in pan with small amou nt of
water. Sprinkle with sugar to sweeten ( about l/z cup to 1 dozen peaches ) . Bake
until tender. Pack into hot j ars. Cover with syrup. Process 10 minutes in hot
Note : Sl:iould there not be enough syrup to cover, finish out with plain syrup
made by boiling equal parts sugar and water 5 minutes. Ginger or other spices may
be atlded to syrup to give variety of flavor.
PLUMS-OPEN KETILE
Wash, prick, and measure plums. To each quart plums, add from 1/z to 3/4 cup
sugar and 112 cup water. Heat slowly to boiling. Boil until thoroughly cooked ( 10
to 20 minutes ) . Pour hot into hot j ars ; seal at once.
RHUBARB
When possible, use strawberry rhubarb. Wash and cut unpeeled stalks into 1
inch pieces. Place in wide-bottom pan with alternate layers of sugar. Use 1/4 to
112 as much sugar as rhubarb. Let stand 2 or more hours. Heat slowly to boiling.
Remove pan from heat when contents begin boiling. Let stand several hours.
Heat to boiling. Pack rhubarb into hot j ars. Cover with hot syrup reheated to boil
ing. Process five minutes in hot-water bath ; then complete seal.
RHUBARB-BAKED
Wash and cut rhubarb into 1 1/z inch pieces. Add fro m 1h to 1 cup sugar to a
quart of rhubarb. Bake until tender. Pack into hot j ars. Process 5 minutes in hot
RHUBARB-COLD PACK
\Pack raw rhubarb into hot j ars. Cover with syrup made of 1 part sugar to 1
of water. Process 20 minutes in hot-water bath ; then complete seal.
FRUITS WITHOUT SUGAR

Select and prepare fruits as for regular canning. Either pack raw and cover
with boiling water .or fruit j uice, or precook in water or j uice and pack hot. Process
according to time tables on page 48, adding 5 minutes extra.
GRAPE
10 pounds grapes
1 cup water
JUICE
2 to
3 pounds sug-ar (4 to 6 cups)
Heat grapes and water in enamel kettle until stones and plp separate. Strain
through a j e lly bag, add sugar, heat to boiling point and seal in sterilized j ars, or
bottles. This will make 1 gallon. Serve diluted with an equal quantity of cold
water or ice.
GRAPE JUICE
( Simple Method)
2 cup sugar
For each quart jar:2 cups grapes
Boiling water
Wash grapes and remove stems. Put them in clean, hot j ars and add sugar and
enough boiling water to fill j ars to overflowing. Completely seal. Store in a cool ,
dry place. Allow to stand for 3 to 4 months before serving. Do not dilute. If too
sweet, add lemon j uice before serving.
52
TOMATO JUICE-OPEN KETILE

Wash ripe to m ato es, cut in small pieces, and simmer in 2 or 3 quart quantities
until j ust soft enough to put through a sieve. Bring j u ice to boili ng point and put
into hot sterilized j ars or bottles. Seal. Seasonings may be added t-0 ta ste while
cooking, such as ce l ery tops, a bit of bay leaf, a few cloves, e tc . , but most- people
prefer to use only salt for seasoning, adding o ther seasonings when opened for use.
TOMATO JUICE-HOT PACK

Use firm, red-ripe, freshly picked tomatoes. Discard any that are bruise d or
specked with decay or fungus. Wash carefully. Leave whole and bake in an oven,
or steam ; or cut into small pieces and cook c o ver ed until soft.
Press the hot
tomatoes through a fine, preferably cone-shaped, sieve . Reheat to simmering ( 1 90
de gre es F. ) Pour into hot jars. Process 30 minutes in hot- water bath at simmering
( 1 85- 1 90 degrees F. ) ; then complete seal.
Note : If the j u ice is to be used in infant feeding, omit salt. Otherwise add salt
to season.
Vegetables
BEANS-GREEN AND WAX
Wash, string, break, or cut young, tender, freshly gathered pods into 2 inch
pieces. B oi l 5 minutes. Pack into hot j ars.
Add 1 teaspoon salt to each quart.
Cover with water in which cooked.
Process small, young pods 40 minutes an d
l arg e ones 55 minutes at 10 pounds pressure
or 3 1/z hours in hot - wa te r bath ; then
complete seal.
LIMA AND BUTTER BEANS

( Use only freshly gathered
beans)
Wash, shell, and wash again. Boil small green b ea ns 5 m in ute s ; large ones 10
minutes. Pack into h o t j ars. A d d 1 teaspoon s al t t o each quart. Cover with water
in which cooked. Process small, young beans 55 minutes ; large ones 65 mi n utes at
10 pounds pressure or 3 1/z hours in water bath; then complete s eal .
BEET S
Wash young, tender, deep red beets. Leave 2 inches of stems and t a p root. Boil
until the skins can be slipped. Drain, cover with cold water, slip skins, trim beets,
and pack into hot jars. Add 1 teaspoon salt to each quart.
Cover with boiling
water. Process 40 minutes at 10 pounds pressure or 2 1/z hours in hot-water bath ;
then complete seal.
Note :-Beets may be pared with a knife, cut into cubes or slices, boiled 10
minutes before packing, but the method given in the recipe is much easier when
a large quantity is to be ca nn e d.
CARROTS
Wash, scrape, and rinse. Slice, dice, or leave whole. Boil 5 minutes. Pack i nt o
hot j ars. Add 1 teaspoon salt to each quart. Cover with boiling water. Process
40 minutes at 10 pounds pressure or 2 1h hours in water bath ; then complete seal .
CORN-ON COB
Boil c o rn 5 minutes.
Pack into hot j ars.
Cover with boil in g water. Process 70 minutes
in hot-water bath ; then complete seal.
Add 1 t eas poo n salt to each quart.

at 1 0 pounds pressure or 31/z h ours
CORN-CREAM STYLE
Cut top ends from kernels . Scrape out pulp. Add 1 t ea sp oon salt and 2 cups
boiling water to each quart of corn. Boil 3 minutes. Pour into hot j ars. Process
70 minutes at 15 pounds pressure or 4 hours in hot-water bath ; then complete seal.
53
CORN-WHOLE KERNEL
Cut corn from cob. Do not scrape. Add 1 teaspoon salt and 1 3/4 cups boiling
water to each q uart of corn. Boil 3 minutes. Pour into hot j ars. Process 70 minutes
at 10 pounds pressure or 3 112 hours in hot-water bath ; then complete seal.
Note :Whole kernel corn usually has better color, flavor, and keeping qualities
than that which is canned cream style.
GREENS-CHARD-MUSTARD-SPINA:CH-TURNIP, ETC.
Wash thoroughly ; discard large stems a n d tough, discolored, a n d wilted leaves.
Heat until wilted, using j ust enough water to prevent sticking. ( Turning the greens
over when steam begins to rise around the edges of the pan will hasten the wilting
and prevent overcooking. ) Pack firmly into hot j ars ; then loosen by cutting through
the pack several times with a sharp knife. Add I teaspoon salt to e ach quart. Cover
with boiling water. Process 65 minutes at 1 5 pounds pressure or 3 1/2 hours in hot
MUSHROOMS
( Use fresh mushrooms known to be edible)
Wash, pare, and drop into cold vinegar-water ( 1 tablespoon vinegar to 1 quart
water) . Drain. Cover with boiling vinegar-salt solution ( 1 teaspoon salt and 1
tablespoon vinegar to 1 quart water) . Boil 2 or 3 minutes. Pack into hot j ars. Add
112 teaspoon salt. Cover with fresh boiling water. Process 35 minutes at 10 pounds
pressure or 2 112 hours in hot-water bath ; then complete seal.
GREEN PEPPERS
Use Bell peppers or "mangoes." Remove stems and seed. Pack into hot j ars.
Covwr with hot brine made by dissolving l/z cup salt in 1 quart water. Process 1 0
minutes i n hot-water bath ; then complete seal. Freshen in cold water before using.
SAUERKRAUT
Remove outside leaves from fresh, hard, sound cabbage. Quarter. Discard
cores. Shred. Thoroughly mix 1 cup salt ( approximately 1h pound) with 20 pounds
cabbage. Pack firmly into stone j ar or tight keg. Cover with wooden lid or dinner
plate which fits down on the inside of the container. Place a j ar filled with water
on the lid to hold the kraut under the brine which forms as the salt draws j uice
from the cabbage. Keep at a temperature of about 86 degrees F. Remove scum
each day. Sauerkraut is cured and ready to can in from 10 to 20 days, depending
upon the temperature at which it is kept. Pack into hot j ars which seal with glass
lids or Vacu-Seal Closures. Should there not be enough j uice to cover the kraut,
add brine made by dissolving 2 tablespoons salt in 1 quart water. Process 30
minutes in hot-water bath ; then complete seal.
Sauerkraut may also be made by mixing 1 scant tablespoon salt with 1 quart
shredded cabbage and packing directly into j ars. Do not seal j ars. Remove scum
as it forms. When cured, process 30 minutes in hot-water bath ; then complete seal.
TOMATOES -OPEN KETTLE

Wash, scald, cold dip, drain, core and skin. Boil 1 0 minutes. Salt to taste. Boil
j ars, rubbers, and lids 20 minutes and keep hot. Pour boiling hot tomatoes into hot
j ars, filling to ove11flowing, and seal each j ar as quickly as possible after filling. Fill
and seal one j ar at a time. Do not invert j ar.
TOMATOES-REGULAR PACK
Wash firm, sound, ripe tomatoes. Scald (a few at a time ) , cold dip, and
drain. Skin. Pack solidly into hot j ars till j uice comes over top. Add 1 teaspoon salt
to each quart. (Add no liquid. ) Process 45 minutes in hot-water bath ; then com
plete seal.
54
TOMATOES WITH CORN

Mix 2 parts chopped skinned tomatoes with 1 part fresh corn. Add 1 teaspoon
each salt and sugar to each quart. Boil 20 minutes. Pour into hot j ars. Process 60
minutes at 10 pounds pressure or 3 hours in hot-water bath ; then complete seal.
TOMATO JUICE
( See Fruit Recipes)
TOMATO SAUCE A LA CREOLE
Mix 3 quarts chopped tomatoes, 1 quart sliced onions, 1 pint chopped green
peppers, 1 tablespoon chopped parsley, salt to taste, and a small pod of hot pepper.
Cook slowly until thick. Pour while boiling into hot j ars and seal at once.
GREEN PEAS
Peas should be freshly gathered and green throughout. Wash pods. Drain. Shell.
Grade for size. Rinse. Cover with boiling water. Boil small peas 3 minute s ; large
ones 5 minutes. Pour into hot j ars. Add 1 teaspoon salt to e ach quart. Process small,
young peas 50 minutes at 10 pounds pressure or 3 hours in hot-water bath, and more
mature ones 60 minutes at 10 pounds pressure or 3 1h hours in hot-water bath ; then
complete seal.
MEAT CANNING
The newer methods of canning may be extended to include the canning of meats,
poultry, and fish. It is convenient to have the meat in a ready-to-eat form. Canned
meat retains most of its original flavor and texture and after opening can be pre
pared in many different ways.
Meat may be packed raw or first browned, then packed. If the meat is to be
used for stews and soups, the method of packing raw is satisfactory. If the cut is
tender and a browned appearance and flavor is desired, the meat should be quickly
seared in deep fat, in the broiler, or in a hot oven. The object of this searing is to
obtain a browned surface ; no attempt is made to pre-cook the meat.
1. Bleed well and have meat entirely free of animal heat.

canning.
Kill 6 hours before
2. Wipe meat with damp cloth ; do not wash.

3. Cut in sizes suitable for serving.
4. Pack raw or sear and pack loosely to within .! inch of j ar top. B_ones may be
left in or removed.
5. Add 2 teaspoons salt to each quart of raw meat ; 1 teaspoon to each quart of
seared meat.
6. No water is added to meat. It is better not to roll meat in flour or meal before
canning.
7. Partially seal j ars and process 3 hours in hot water bath or for 60 minutes in
pressure cooker at 15 pounds pressure.
8. Remove from canner, seal, and cool as quickly as possible without danger of
breaking j a s.
STEW
(Beef, Veal, Mutton, Lamb, Venison, etc. )

Cut meat into cubes of uniform size. Brown quickly in small amount of fat.
Cover with boiling water. Boil 5 minutes. Add seasonings. Pack into hot j ars. Pro
cess 60 minutes at 15 pounds pressure or 3 .! hours in hot-water bath ; then complet
__
seal.
Or: Cubes of raw meat may

before packing.
be covered with boiling water; boiled 8 to 10 minutes
Or: Vegetables which have been boiled ,3 to 5 minutes may be added to stew as
it is packed into the j ar. A better stew is made by combining
meat and vegetables
when needed for serving.
55
MEAT BALLS
( Beef, Lamb, Mutton, Veal, Liver, etc.)

6 pounds chopped lean meat
% pound cnoppeci fat meat
1 onion
1 tablespoon salt
Y2 teaspoon black pepper

1 cup cracker meal
Mix ingredients and form into balls of uniform size. Drop balls, few at a time,
into boiling water. Cook 5 minutes. Pack into hot j ars. Cover with water in whi ch
cooked. Process 60 minutes at 1 5 pounds pressure or 3 1/z hours in hot-water bath ;
then complete seal.
Note : Meat balls may also be precooked by baking or by browning in fat. Cover
with gravy or tomato sauce.
PORK SAUSAGE
( Use for any type sausage)
Form sausage into cakes or stuff into casings. Cook until lightly browned. If in
casings, prick before pre-cooking. Pack into hot j ars. Process 60 minutes at 15
pounds pressure or 3 1/z hours in hot-water bath ; then complete seal.
Note : D o not add large amounts of sage and spices to sausage which l s to be
canne d .
CHOPPED MEAT
( Beef, Veal, Mutton, Lamb, etc.)

( For Meat Loaf, Baked Hash, Stuffing Vegetables)
Put meat through food chopper. Turn into hoti skillet with small amount of fat.
Stir until s e ared. Add from 1 to 1 Vz cups boiling water, or meat stock, or tomato
puree and 1 teaspoon salt to each quart of ground meat. Pack -into hot j ars. Process
6 0 minutes at 1 5 pounds pressure or 3112 hours in a hot-water bath ; then complete
seal.
BONED CHICKEN
( Use for all poultry )
Steam or boil until about % done. Remove skin and bones. Keep meat in large
pieces. Salt to taste. Pack pieces upright into hot j ars. Cover with boiling broth.
Process 60 minutes at 1 5 pounds pressure or 3 1/2 hours in hot-water bath ; then com
plete seal.
FRIED CHICKEN
( Use for all young fowl and game ) .
Season with salt and pepper and brown in fat. (Do not dip in flour or crumbs. )
Pack hot into hot j ars. Add 1 or 2 tablespoons fat in which fried or cover with
gravy. Gravy gives better results. Process 60 minutes at 15 pounds pressure or 3 1/z
hours in hot-water bath ; then complete seal.
ROAST FOWL
'
( Use for all fowl, birds, rabbits and squirrel )
Prepare a n d roast until about % done. C u t m e a t from b ones of large fowl ; leave
. bones in small fowl. Season with salt and pepper. Pack into hot j ars. Skim excess
fat from gravy. Reheat gravy to boiling and pour over meat. Barbecue sauce may
be used instead of gravy. Process 60 minutes at 1 5 pounds pressure or 3112 hours in
hot-water bath ; <then complete seal.
56
SoupJ
VEGETABLE PUREE
(Asparagus, G1een Pea, Lima Bean, Spinach, etc.)
Canned purees are particularly desirable for infant feeding and for making cream
soups and souffies. To make puree : Select fresh vegetables and prepare as for cook
ing. Steam until soft or cook in the smallest possible amount of water. Press
through a fine sieve. Add boiling water, if necessary, to make the puree about the
consistency of thick cream. D o not salt if intended for infant feeding ; otherwise u se
1 teaspoon salt to each quart. Reheat to boiling and pour into hot j ars. Process quart
jars 60 minutes at 10 pounds pressure or 3 hours in hot-water bath ; then complete
seal. Process l/2 pint j ars 50 minutes at 10 pounds pressure or 3 hours in hot-water
bath ; then complete seal.
VEGETABLE SOUP MIXTURE I

5 quarts chopped tomatoes
Z quarts sliced okra or 2 quarts small
2 quarts corn
2 tablespoons sugar
2 tablespoons salt
green lima beans

Cook tomatoes until soft, then press through sieve to remove skin and seed. Add
other ingredients and cook until thick. Pour into hot j ars. Process 60 minutes at 10
pounds pressure or 3 hours in hot-water bath ; then complete seal.
VEGETABLE SOUP MIXTURE II
Use any combination of vegetables liked in soup except onions and cabbage. Mix
the vegetables and boil 5 minutes with water to cover or with tomatoes which have
been skinned and chopped. Season with salt and pepper. Pour boiling hot into hot
jars. Process for the time given in the timetable on page 49 for the vegetable ( in the
soup) requiring longest processing time; then complete seal.
CHICKEN SOUP
( Any
fowl
may he used )
Cover the necks, wings, backs, feet, and bones from 4 four-pound fowls with 8
quarts cold water. Add I teaspoon whole black pepper, a few celery leaves, a sprig
of parsley, 1 or 2 bay leaves, and cook slowly until the liquid is reducd to about 4
quarts. Strain through cheesecloth. Remove fat. Remove bits of meat from the
bons. Add ' the meat to the broth. Salt to taste. Boil 3 minutes and pour into hot
jars. Process 60 minutes at 15 pounds pressure or 3 hours in hot-water bath ; then
complete seal.
1 teaspoon
mixe d spices
TOMATO SOUP
1 '2 cups water
Y2 cup butter or mild dripping

% cup flour
6 quarts chopped tomatoes

1 cup chopped celery
4 onions
2 sprigs parsley
1 tablespoon sugar
Salt and pepper to taste
Add spices to vegetables and water. Simmer until vegetables are soft. Drain off
and save j uice. Press vegetables through a fine sieve. Melt butter. Add flour, stir
until blended, then add . the j u ice. Stir until thick and smooth. Add vegetables,
sugar, salt, and pepper. Cook until thick. Pour into hot j ars. Process 35 minutes
at 10 pounds pressure or 2 hours in hot-water bath ; then complete seal. This soup
should be quite thick. Thin with mil k or water or soup stock for serving.
I pounds beef, veal, or mutton
SOUP STOCK
pod hot pepper
I ltuaris cold water
1 teaspoon mixed whole spices
1 tablespoon whole black pepper

I tablespoon salt
Use equal portions of bone and lean meat. Crack bones. Cut meat in small pieces.
H brown stock is wanted : brown meat in enough fat to prevent sticking. Cover the
meat (either browned or raw) with the water. Add salt and let stand 30 minutes.
Add seasonings and simmer until liquid is reduced to about 4 quarts. Strain through
cheese cloth. Chill. Remove fat. Boil 5 minutes and pour into hot j ars. Process 60
minutes at 15 pounds pressure or 3 hours in hot-water bath ; then complete seal.
57
Jellies, Prelervel
anJ
fiutterl
( See table of sugar substitutes-Page 47 )
MAKING JELLY
Wash and drain fruit ; mash ; add 112 cup water for every 2 quarts fruit. Boil 8 to
10 minutes, stirring frequently. !Put fruit into j elly bag and drain. Do not squeeze
bag. Measure j uice, bring to boil, and add sugar. Again bring to boil and test for
j elly. Remove from heat and pour into glasses. For j elly test, see Currant Jelly
recipe below.
Amount of
Sugar
Fruit Juice
% cup
1 cup
Apple . . . . . . . . . . . . . . . . . . . . .
% cup
1 cup
Crab-apple . . . . . . . . . . . . . . . . . . . . . . . .
% cup
1 cup
Cranberry . . . . . . . . . . . . . . . . . . . . . . . . .
1 cup
1 CUP
Currant . . . . . . . . . . . . . . . . . . . . . . . . . . .
1 cup
1 cup
Grape . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1 cup
1 cup
Rhubarb . . . . . . . . . . . . . . . . . . . . . . . . . . .
Equal parts of :
1 cup
Currant and raspberry . . . . . . . . . . . . . .
1 cup
% cup
1 cup
Apple, quince, cranberry . . . . . . . . . . . .
1 cup
1 cup
Apple and elderberry . . . . . . . . . . . . . .
% cup
1 cup
Apple, blackberry . . . . . . . . . . . . . . . . . .
.
In addition to j elly, combinations of fruit and sugar are as follows :

Jams contain the whole fruit slightly crushed and have the same brilliance and
color as j elly but are softer in texture.
Butters are made by cooking fruit pulp and sugar to the consistency of thick
paste ; less sugar is used than in j am.
Conserve is usually a mixture of several fruits, is similar to j am in consistency,
and may contain nut meats and raisins.
Marmalade is clear, j elly-like, and transparent with fruit suspended in small
uniform pieces and is usually made from citrus fruits.
Preserves contain pieces of fruit that remain whole in a thick, transparent syrup.
CURRANT JELLY
Wash currants and look over carefully, removing any bad fruit. It is not neces
sary to stem. Put into preserving kettle. Mash fruit slightly. Heat slowly to boiling.
Cook until juices flow easily. Remove from stove and turn into a j elly bag, which
should have been put in readiness. Let j uices drip from bag undisturbed. The bag
must not be squeezed, if a clear j elly is desired. Let drip overnight, or until it drips
no longer. Measure j uice, putting it into preserving kettle as measured. Allow % to
1 cup sugar to every cup of j uice. Do not add it yet, however.
Prepare glasses and put them in readiness.
Heat j uice to boiling point, stir in sugar and boil to the j elly stage. How will
you know when this is reached? Dip a spoon, fork, or spatula in the center of the
boiling j uice, hold up and let j uice drip from it. When two drops go together and
form a jelly-like sheet, and when the spoon or spatula is shaken gently and they do
not fall off immediately, the j elly stage is reached. The kettle should be removed
from heat while testing, lest the j e lly be overcooked. Skim, if necessary.
Fill glasses to within one-half inch of the top. Cover with a thin coat of paraffin,
adding more later when the first has hardened. Set to cool, but do not place in a
draft, as that may cause the glasses to break.
58
MINT
JELLY
1 bunch mint or 1 teaspoon mint flavoring
Green coloring1
2 pounds apples
Water
3 cups sugar
Wash and quarter apples. Barely c over with boiling water, cover, and cook until
very soft. Turn into jelly bag to drain. Measure 1 qua r t j uice and add crushed mint
leaves and stalk of mint. Cook slowly 20 minutes, then strain into clean saucepan.
Heat to boiling ; add sugar ; let boil until syrup sheets off the spoon. Tint with green
vegetable coloring. P.our into sterilized glasses and seal with paraffin. Makes 3
glasses.
GRAPE JELLY
Use grapes that are slightly green for making jelly. If they are not, add one
green apple to the quart of grapes. Cut it in quarters and core, but do not pare. Cook
with grapes.
Wash grapes, remove from stems. Put into preserving kettle, mash slightly, heat
slowly to simmering, and simmer until grapes are soft. Do not overcook. Turn mixture into j elly bag and let drip.
Prepare glasses.
Measure j uice and put into kettle. Allow % cup sugar to the cup of j uice, meas
uring both accurately. Heat j uice to boiling, stir in sugar and cook to ithe jelly stage,
that is, until when a fork or spoon is dipped into the boiling j uice and then held up,
two drops roll together, forming a j elly-like sheet. Turn at once into glasses, cover
with a thin layer of paraffin, adding more later when the first has hardened.
APPLE OR CRAB-APPLE JEULY

Wash apples, cut in quarters, remove cores but do not pare. Put into kettle,
barely cover with water and cook until soft. Let drip through a jelly bag.
Proceed as for grape j elly, allowing 1 cup sugar to the cup of j uice.
STRAWBERRY PRESERVES
6 cups sugar
2 quarts berries
Wash the berries thoroughly. Hull, 1being care ful to remove all the small green
leaves that are a part of the hull.
Put berries into a large kettle as they are hulled. Measure the sugar and sprinkle
over them. Let berries stand an hour or two, all day, or overnight. A few hours'
standing is better than the longer period.
Heat slowly until the sugar is dissolved and the boiling point is reached. Then
increase heat and boil in a full rolling boil. Boil 8 to 10 minutes. Remove pan from
stove and turn berries into a large platter or drip pan. Cover loosely with a thin soft
cloth and let them stand until cold. This may be all day or overnight.
While berries cool, prepare glasses. When the berries are thick, as they should be
when cold, lift them from the platter to the glasses. Seal with a coating of paraffin,
rotating the glass gently on all sides so that the paraffin covers all and makes a go0d
seal on the edges. When paraffin is cold, cover it with metal cover.
RASPBERRY PRESERVES
1 quart currants
Sugar
Z tluris red raspberries
Wash and scald glasses, set in readiness in a fiat pan.
Wash currants, drain and remove stems. Put into a kettle as they are prepared.
Wash and drain raspberries, put in with currants. Crush 2 fruits together, using a
potato masher or other implement. Measure, put into preserving kettle. For every
cup of fruit add one cup of sugar. Heat slowly to boiling and boil in a full rolling
boil 10 minutes. Remove from heat. Let stand 5 minutes. Lift from kettle to j ars
and seal with a thin layer of paraffin, adding more later af\ter fruit is cooled.
59
BLUE GRAPE JAM

3 pounds blue grapes
6 cups sugar
1 orange
Wash grapes. Separate skins from pulp, putting the pulp into a saucepan, cover
and simmer 5 minutes. Force the pulp through a strainer to remove seeds. Add
skins to pulp, stir in sugar and add orange, cut in thin slices. Heat slowly to boiling
and boil until thick, from 20 to 30 minutes. Turn into j ars or glasses and seal with
paraffin.
CHERRY PRESERVES
( Substitute cherries for strawberries in strawberry preserve recipes)
PEACH BUTIER
1 to 2 cups sugar
1 quart peach pulp
Peel peaches with a sharp knife or put a few peaches at a time into a strainer,
lower for 1 0 seconds into a kettle of boiling water, remove, plunge into cold water
and slip off skins. Work quickly, or the peaches will darken. Cut up enough peaches
to make one quart of pulp. ( About 10 medium-sized peaches . )
P u t pulp into kettle, sprinkle with sugar. Cover kettle and l e t stand 1 hour.
While peaches stand, prepare glasses or j ars, setting them in readiness in a flat pan.
Heat peach mixture slowly until a syrup is formed and boiling point is reached.
Then increase heat and boil rapidly until mixture is thickened and C lear, stirring
occasionally to prevent sticking, from 10 to 20 minutes. Fill j ars or glasses with
mixture and seal with rubbers and lids or with paraffin. A few kernels from the
peaches cooked in the ,b utter give a good flavor.
l?ecipel J.lluJtrating UJe o/ Jloneg

anJ Corn Syrup
SPICED PEACHES
1 pound peaches, peeled and sliced
% teaspoon whole cloves

%, teaspoon allspice
%, cup peach juice
1 tablespoon lemon juice
% to %. cup sugar
% cup corn syrup or honey

1 teaspoon broken cinnamon
Put spices in a cheesecloth bag and simmer with all ingredients until smooth and
thick. Cook a little longer than usual to get required thickness. Remove spices, pour
into sterilized j ars, and seal.
GRAPE BUTTER
cups)
% pound corn syrup or honey (1 clip)
4 pounds ripe grapes

1 pound tart apples
%. pound sugar ( 1 %
Wash and stem the grapes, crush them a little to give j uice. Cut the washed
apples into small pieces, combine and add a cup of water to start j uice, and simmer
till soft. Put through a coarse colander to remove skins and seeds. Add sugar and
corn syrup or honey, and cook until thick. Juice does not separate from fruit pulp
when placed on a plate. Spices may be added or not. Three-quart.ers teaspoon
ground cinnamon and one-quarter teaspoon cloves is enough for this small amount
( about one and one-half quarts ) .
6()
SPICED
CRAB-APPLE JELLY
Wash fruit, quarter, and boil with one cup of water to each pound of prepared
fruit for .twenty-five minutes to extract j uice. Pour cooked fruit into a jelly bag, let
drip, and then press bag to get all the j uice. Clarify by re-straining thr_ough a clean
wet bag.
For each cup of juice use three-eighths cup sugar and the same amount of honey ;
or one-half cup sugar and one-quarter cup corn syrup. Simmer j uice with sweeten
ing material slightly beyond the j ellying stage. If desired, while cooking add a spice
bag containing two two-inch sticks cinnamon and six whole cloves to j uice from four
pounds of apples.
Pick/eJ anJ /(e/iJheJ

GENERAL RULES FOR PICKLING
Use clean, fairly coarse salt to which no other substance has been added. Use
soft water. If hard water must be used, boil it and let stand 24 hours, then remove
scum and dip the water from the container without disturb ing the sediment at the
bottom. Add 1 tablespoon vinegar to each gallon of hard water when making brine.
Use fresh spices of best quality. These may be bought ready mixed, or blended
as needed. They should be tied in a piece of thin material so they can be removed
when the pickle is ready for canning.
Use high-grade cider or grain vinegar of 40 to 60 percent grain strength (4 to 6
percent acid) . Cider vinegar is usually preferred for all but light pickles ; white
vinegar is more satisfactory for those.
Use clean, firm, freshly picked cucumbers, otherwise the pickles may be hollow.
Keep cucumbers, or any other vegetable, completely covered with brine while
curing. The whole batch may spoil if even a few stand above the brine.
Use brine of correct strength (see recipe below) . Weak brine causes soft pickles ;
that which is too strong causes them to shrivel.
Remove scum as it forms on top of the brine. Scum causes spoilage.
Do not start pickles to cook in a heavy sugar syrup. It is better to add the sugar
on 2 or 3 successive days than to run the risk of having the pickles become tough
and shriveled.
Pack pickles in j ars and seal with either Glass or Vacu-Seal lids.
Please remember that strength of vinegar and spices and personal preference as
to seasonings vary to a great degree, and that the successful pickle maker tests by
taste as she goes along. The fiavor of pickles may be changed by varying the kind
and amount of seasoning and also by adding a little more or a little less sugar to
,
vinegar.
BRINING CUCUMBERS
Wipe but do not wash cucumbers. Place in stone j ar. Cover with cold brine made
by dissolving 1 pint salt in 1 gallon water and then cover with a board or plate. Use
a weight heavy enough to keep the cover below the surface of the brine. Next day,
put 1 pint of salt on the cover where it will dissolve slowly. Let stand 1 week, then
put .! cup salt on the cover. Put 112 cup salt on the cover at the end of every week
for 5 consecutive weeks. Remove the scum as it forms. The cucumbers are cured
and ready for use when they are a dark olive green color throughout and contain no
white spots. Curing requires from 6 to 8 weeks.
Cured cucumbers are called salt pickles and must be soaked to remove some of
the salt before they are used for either sour or sweet pickles. The salt may be re
moved by soaking the pickles in several ch"anges of cold water to which an equal
amount of vinegar has been added, or by heating them in several changes of plain
water. To do this : Cover with cold water and heat to 120 degrees F. (a little hotter
than lukewarm ) . Repeat until the desired amount of salt has been removed from
the pickles.
61
SWEET CUCUMBER PICKLES

( Short Process)
1% quarts vinegar
1 gallon cucumbers
6 cups sugar
1 tablespoon mixed spices
1 cup water
Wash and dry fresh cucumbers. Cover with brine ( 1 cup salt dissolved in 1 gallon
cold water ) . Let stand 24 hours. Drain. Puncture each cucumber in 2 or 3 places
with needle. Simmer (do not boil ) 112 of the sugar, the spices, vinegar, and water 30
minutes. Add cucumbers. Simmer 1 5 minutes. Let stand 2 days. Drain off the liquid.
Pack the pickles in hot j ars. Add the remaining sugar to the liquid. Boil 5 l!linutes.
Pour, while hot, over the pickles and seal at once.
SWEET CUCUMBER PICKLES
( 14 days)
Into a clean stone j ar put two gallons of cucumbers, washed and sliced length
wise. Dissolve two cups of salt in one gallon of boiling water and pour while hot
over pickles. Then cover and weight down pickles and let stand one week. On the
eighth day, drain, then pour one gallon of boiling water over them and let stand 24
hours. On the ninth day, drain and pour one gallon of boiling water with one table
spoon of powdered alum over the pickles and let stand 24 hours. On the following
day or tenth day, drain again, pour one gallon boiling water over them, let stand 24
hours, then drain.
For the pickling mixture, combine five pints of vinegar boiling hot, six cups
sugar, lh ounce celery seed, one ounce cinnamon stick. Pour this over pickles, drain
off for 3 mornings, reheating it and adding one cup of sugar each morning. With
third and last heating pack pickles into sterilized j ars, pour hot liquid over them
and seal.
BREAD AND BUTTER PICKLES
1 tablespoon broken stick cinnamon

1 Y2 tablespoons white mustard seed
% tablespoon whole allspice
1 teaspoon celery seed
4 teaspoon cayenne pepper
4 quarts cucumbers, cut in slices

1 quart onions, sliced
1 cup salt
1 pounds brown sugar
1 quart cider vinegar
Wash cucumbers, using about the 6- inch size. Cut in slices from one-fourth to
one-third inch in thickness. Peel onions and slice. Put in separate vessels, with a
sprinkling of salt between the layers. Let stand overnight.
The next morning prepare j ars, washing and scalding them. Prepare lids and
rubbers.
Drain cucmbers and onions from salt and rinse in several clear waters. Prepare
syrup, measure sugar into preserving kettle, add vinegar. Tie spices loosely in a bag,
put into kettle. Heat syrup to boiling, boil 5 minutes, or until well seasoned with
spices. Remove spices. Drain vegetables from clear water, add to syrup and heat
them j ust to boiling, but do not boil. Turn into j ars and seal.
12 green tomatoes
INDIA RELISH
2 tablespoons whole cloves
2 cups brown sugar
2 tablespoons mustard seed
2 tablespoons celery seed.
2 tablespoons salt
12 red peppers
12 large onions
3 pints vinegar
2 tablespoons whole mixed spices
Put tomatoes, peppers and onions through food chopper and then boil for 15
minutes, stirring frequently but gently. Com bine vinegar, mixed spices, and whole
cloves and boil for 5 minutes, then drain to remove spices. Pour the strained vinegar
over the ground pickle, add brown sugar, celery seed, mustard seed, and salt and
boil for 15 minutes. Seal in hot sterilized j ars. This recipe may be doubled, if
gesired. This is a favorite recipe and is very easily made. It makes a delicious relish.
()2
ICICLE PICKLES
Peel and quarter lengthwise, good-size cucumbers, and soak them for four hours
with plenty of ice. Drain well and pack into j ars, putting one small peeled onion in_
each j ar. Pour over the cucum bers. the following syrup, boiling hot :
3 cups vinegar
1 teaspoon mustard seed
I cup water
I cup sugar
1 teaspoon powdered aluri
Seal jars at once
.__ cup salt
MIXED MUSTARD PICKLES
I .medium cauliflower
1 cup salt
! green peppers
6 cups cold water
3 pints vinegar
2 cups granulated sugar
cups small white onions
pounds green tomatoes
2 teaspoons celery seed
cups very small cucumbers
% cup sifted all-purpoE;:; flour
1.4 pound dry mustard ( 1 1.4 cups)
cups unpared cucumbers, sliced %
% teaspoon turmerc
inch thick
Wash the cauliflower and break into small flowerets. Wash and seed the peppers ;
.it in halves, then into 1/4 inch crosswise slices. Pour boiling water over the onions,
t stand 5 minutes, then skin. Wash and cut the tomatoes in eighths. Mix the cauli
::lower, peppers, onions, tomato sections, whole small cucumbers, and cucumber
5iices in a large bowl. Cover with a brine made by combining the salt and four cups
;,f the cold water. Let stand overnight ; in the morning bring j ust to a boil in the
5ame water. Drain. Meanwhile heat the vinegar, sugar and celery seed to the boil
:ng point. Mix the flour, mustard and turmeric to a paste with the remaining two
:.ips of water ; add this to the hot vinegar mixture while stirring constantly. Add to
the drained vegetables and cook uncovered 20 minutes, stirring constantly. Turn
:nto hot, sterilized j ars and seal. Makes 7 pints.
I red pepper
!
!
!
t
CORN RELISH
1 tablespoon salt
cups corn
7 cups chopped cabbage
Z sweet red or green peppers
I cup brown sugar
1.4 cup dry mustard

Y2 tablespoon flour
1 quart vinegar
Use sweet corn, as freshly gathered as possible. Cut from cob, using a sharp
knife. Scrape pulp from cob. Add it to kernels. Chop cabbage fine, first cutting it
from the head in thin shreds and then chopping it crosswise. It is better not to put
it through the food chopper. Chop peppers fine. Both red and green may be used,
giving a nice color to the relish. Mix vegetables.
Measure brown sugar, put into preserving kettle. Add salt, dry mustard and
flour. Mix together well. Stir in vinegar slowly, blending it into the other ingredi
ents. Heat to boiling, stirring constantly at first. Add vegetables. Heat back to
boiling and boil 20 minutes, stirring frequently. Turn into clean, hot j ars, seal with
lids, or with paraffin.
PEPPER RELISH
12
12
I
I
3 cups sugar
1 teaspoon salt
sweet green peppers

sweet red peppers
medium-sized onions
bet red pepper
1 quart vinegar
Wash sweet peppers, cut off the tops and remove seeds. Force peppers through a
food chopper, pour boiling water over them and let stand until water is cool. Drain
it off, squeezing out surplus water with the hands. After pouring water on peppers,
prepare onions. Peel and force them through the food chopper.
Measure sugar into pan. Add vinegar and salt. Heat to boiling, boil 5 minutes.
Stir in vegetables, adding hot red pepper whole. Cook 15 minutes, stirring to prevent
burning. Turn into prepared j ars. Let stand until cold before storing.
63
CHILi SAUCE
roJk_j\.(/\_
3 cups vinegar
arts opped ripe tomatoes
.
1 teaspoon whole cloves

1 teaspoon whole allspice
1 teaspoon stick cinnamon
2 cups chopped sweet red peppers

1112 cups chopped onions
3 tablespoons salt
1 cup sugar
Wash and sterilize 6 to 8 pint pars, or 3 or 4 quart j ars, preparing lids and rub
bers also.
Wash tomatoes, put into a colander, dip for a second into boiling water, then
plunge into cold water. Peel and chop. Measure and put into preserving kettle as
prepared. Wash red peppers, cut off tops, remove seeds. Chop peppers fine. Peel and
chop onion. Add to tomatoes. Stir in salt, sugar, and vinegar. Tie spices loosely in
a b a g Add them also. Heat and cook down until thick, about 1 hour. Stir occasionally
to prevent scorching. Turn into prepared j ars and seal at once.
.
TOMATO KETCHUP
1 tablespoon whole mace
1 tablespoon celery seed
1 tablespoon black pepper corns
2 inches of stick cinnamon
2 cups vinegar
Cayenne, salt as desired
1 peck (8 quarts ) tomatoes

8 medium-sized onions
1112 bay leaves
2 long red peppers without seeds
% cup brown sugar, closely packed
1 tablespoon whole allspice
1 tablespoon whole cloves
Skin the tomatoes and cut into pieces. Cut the onion, bay leaves, and red peppers
into pieces and add to the tomatoes. Boil u ntil all are soft. Strain them. Add the
brown sugar. Tie the spices, which may be varied from the ones given, in a bag
and add to the tomato mixture. Boil these ingredients quickly until they are re
duced to half the quantity. Add the vinegar, cayenne, and salt. Boil the ketchup
for 10 minutes longer, or until thick. Bottle it at once. Seal the bottles with sealing
wax.
BARBECUE RELISH
15 small cucumbers
3 cups vinegar
% cup granulated sugar
4 quarts ( 1 6 cups ) cold water

1 cup salt
5 medium onions
1 sweet red pepper
2 teaspoons mustard seed

1 teaspoon turmeric
Wash cucumbers . Soak overnight in the water and salt which have been com
bined. Drain, dry, peel and chop. Peel and chop onions. Wash and remove seeds
from pepper and chop fine. CombinEi all ingredients and boil uncovered for 10
minutes. Pour into hot sterilized j ars and seal. Makes 21/2 pints.
PICCALILLI
1 quart green tomatoes and 1 pint ripe
red tomatoes
1 each of celery ( bunch ) , sweet green
pepper, large mild onion ( Span
ish) , ripe cucumber
3 cups vinegar and 112 cup salt
% small head of cabbage and 2 sweet

red peppers
% - 1 pound brown or white sugar
112 teaspoon each ground mustard and
ayenne
Chop the vegetables, place in e nam el kettle in layers with the salt, and let stand
overnight. Drain well, pressing the cloth so that no liquid remains. Bring vinegar,
sugar, and spices to the boiling point ; add the drained vegetables, and simmer ( 185
degrees F. ) for about an hour ( vegetables should be clear ) . Do not allow to boil. Seal
in hot sterilized j ars, and store in a cool place.
64
Contentl
Page
Keeping Your Family Fit in Wartime . . . . . . . . . . . . . . . . . . . .
2-3
.. ........... ... .. .... ......
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .
Planned Rationed Menus

Family Menus
Hearty
Soups Star in Rationed Menus
The Wartime Lunch Box

Meat Stretching Dishes
.. .. . ............ .
. . . . . . . . . . . . . . . . . . . . . . . . .. . . . . .
9- 1 1
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2-20
Main Dishes for Meatless Days
. . . . . . . . . . . . . . . . . . . . . . . . 2 1 -29
Colorful Salads in Wartime Menus
. 30-32
33-34
Wartime Substitutions and Helps . . . . . . . . . . . . . . . . . . . . . . .
35
Bread and Roik
Desserts Under the Ration System .

Canning and Preserving for Victory
I . Canni119 Methods
..
2. Canning Equipment
..
. .
36-44
45-64
. 45-46
... ..... ..... . ...... ......... .

.
4. Standard Canning Syrups for Fruits . . . . . . . . . . . . . . . . . .
47
3. Preparing, Filling, Seali119 and Processing Jars
5. Sugar Substitutions in Canning and Preserving .
..
46
. . . . . 47-48
.
6. Time Tables for Processi119 Fruits, Vegetables, Meats

and Soups . . . . .
. .
. . . 48-50
.
7. Canning Fruits .
. .
8. Canning Vegetables
9. Canning Meats
10. Canni ng Soups .
.. . . .
. .
.. .
....
50-53
. .
53-55
. . . . .
. ..
55-56
. ....
57
. ..
. . ..
. .
.
..
I I . JeOies, Preserves and Butters . . . . . . . . . . . . . . . . . . . . . . . 58-60

12. Recipes ILsftaling Use of Sugar Substihrtes .
..
60-6 1
IJ. Pic:ldes and Relishes . .
...
6 1 -64
...
..
...
*
*
*
*
*
UllRTlm E
SIBSTITITllDS
*
*
*
*
*
*
*
*
To Sullstitute Other Sweets for Sug a r

i n Calces, Coolcies, etc . See Page 36
To Substitute Other Sweets for Suga r
in Canning and Preserving See Page 47
To Ma lce Sugarless Mering ue for Pies.See Pa ge 41
To Substitute Cocoa for Chocolate . . .. .See Pag e 35
*
*
To Substitute Other Fats for lutter in

A n y Recipe See Page 35
*
*
To Extend Butter See Page 35
To Whip Evaporated Mille . . See Page 35
*
*
*
*
*
*
*
*
*
*
*
To Coolc Salmon or Other Fish to Re

place Canned Fish in Any Recipe See Page 27
' ---
*
*
'
*
*
*
*
*
*
*
*
*
To Whip Tallle Cream See Page 35

To Sullstit ute Sour Mille or Crea m for
Sweet See Page 35
To Substitute AH-Purpose Flour for
(alee Flou r See Page 3 5
I n Using Comstarch o r Flour
See Page 3 5
'Ii-*
*
*
*
*
*
*
*
*
* * * * * * * * * * * * * * *
* * * *
"'-...
'
....
_,,

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FOREWORD

Canadian men are on the march everywhere

our homemakers adapting themselves to changes in the

and this book will give it.

Every woman is planning an active campaign of home

women are ca.pable of managing any situation as it

IMJ V'itel P Hc1tlom

Dedicated to the Canadian

Learn How to Make Cooking and

Preserving and Canning I

Keeping 'IJ.our 9amilg :lit

"KNOW THE RIGHT FOODS

EAT THE RIGHT FOODS"

At least 3 or 4 weekly for adults.

OTHER PROTEIN FOODS:

FRUITS AND VEGETABLES:

1 serving daily of citrus fruits or tomatoes, or

BREAD AND CEREALS:

At least 2 tablespoons daily.

SUGARS AND SWEETS:

FATS AND OILS:

SUGGESTED WEEKLY MARKET ORDER

(Spend 1/5 or more of food money for this group of fo ods)

2. MILK OR CHEESE (1/5 or more of food money)

Lean meat, fish and seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4. BREAD AND CEREALS 0/5 or less of food money)

Bread , whole grain or enriched ............ .. . ... . . . . . . . . . . .. .

5. FATS, SUGARS AND ACCESSORIES (1/5 or leSlS of food money )

Butter and other spreads ......................... ... . . . ...... 11h

Baking powder, salt, flavorings, etc. . . . . . . . . . . . . . . . . . . .. . . . . . .

Planning r/(ationeJ .Ai.enu.1

ol Week 1.1 .Aknu.1 /or

(At Moderate Cost)

Upside Down Meat Pie (Page 13'

Stuffed Meat Loaf (Page 13)

Hard-Cooked Egg and Celery Salad

Stuffed Flank Steak (Page 18)

Scrambled Egg Sandwiches

Beef Liver with Onions (P8.ge 19)

Macaroni with Cheese Sauce

Toasted Cheese Sandwiches

JI-early SoupJ in /(ationeJ jjenuJ

A turkey carcass, a ham bone or a

2-inch cube of salt pork

1 cup chopped celery with leaves

% cup chopped carrots

12 cups water (additional)

Salt, pepper and paprika

NAVY BEAN SOUP (With Soup Bone)

2 cups navy beans

1 cup dried lima beans

2 slices onion, diced

VEGETABLE BEEF SOUP

3 pounds shin of beef and mar-

Vegetables for the soup

row bone (or amount available )

2 cups diced celery

3 cups cooked tomato

CREAM OF POTATO SOUP

GARNISHES FOR HEARTY SOUPS

3 . Sprinkle with a generous tablespoon of croutons. To make croutons, dice

Toasted Bread Strips.

VICTORY GARDEN CHOWDER