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COOKING BOOK
Dedicated to the Canadian
Homemaker Whose Time
is so Generously Devoted
to the War Effort
in
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.
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 fish or other seafood sweetbreads
lamb liver cheese
mutton heart poultry
o '. : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : tt or less
Baking powder, salt, flavorings, etc. . . . . . . . . . . . . . . . . . . .. . . . . . . As needed
Cod-Liver Oil
(For each child under 12 years)
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 .
4
ol Week 1.1 .Aknu.1 /or a 9amilg o/ 9our
(At Moderate Cost)
SUNDAY DINNER
. 5
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- 0 ..-..-'4.
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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 A turkey carcass, a ham bone or a
beans may be used) 2-inch cube of salt pork
i cups water
1 cup chopped celery with leaves
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.
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.
8
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.
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
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.
EGGS
Hard-cooked eggs chopped with wieners and mustard pickle, or cheese and
pickles. _
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.
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.
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.
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.
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.
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.
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.
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 2 cups sifted all-purpose flour
1 teaspoon salt 1 tablespoon chili sauce
Dash of pepper 1 cup condensed tomato soup
1 small onion, minced 2 cups hot water
1 teaspoon prepared mustard 3 teaspoons baking powder
3 tablespoons butter, or dripping % cup milk
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.
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 cup crumbled coarse dry cereal
4 eggs % teaspoon pepper
1 to 2 tablespoons chopped onion, if 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
Y2 lb. hamburger 1 Y2 teaspoons salt
1 14-oz. can whole kernel corn Pepper
2 cups tomatoes Garlic salt
4 tablespoons flour 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 CARROT MEAT CAKES
% pound boned lamb shoulder Ys teaspoon pepper
3 small pared carrots Flour
1 small peeled onion 2 tablespoons fat or salad oil
1 teaspoon salt Y-i cup hot water
1 egg, beaten 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.
LIMA ALL-IN-ONE
1 cup dried lima beans 1-10% ounce can condensed tomato
3 teaspoons salt soup
5 strips bacon Ya cup cold water
% cup minced onion Ys teaspoon pepper
% lb. hamburg 1 teaspoon Worcestershire sauce
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.
SALMON LOAF
I lb. cooked salmon I teaspoon melted butter or cooking
Y2 cup bread crumbs oil
Y2 cup milk Y2 cup sweet pickles, coarsely chopped
1 egg 2 hard-cooked eggs
I teaspoon 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
1 lb. cooked salmon, hal ibut or other 2 c ups milk
fish Y.t cup grated cheese
4 tablespoons butter or cooking oil 3 hard-cooked eggs
4 tablespoons flour Bread crumbs
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.
PERFECTION SALAD
1 tablespoon unftavored gelatin cup mild vinegar
cup cold water 1 tablespoon lemon juice
1 cup hot water 1 cup chopped celery
cup sugar 1 cup finely shredded cabbage
Y2 teaspoon salt 2 tablespoons green pepper
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.
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.
WALDORF SALAD
1 cup diced apple Vii cup nuts, if available
1 cup diced celery 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.
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 2 teaspoons salt
1 cup milk 1 cake compressed yeast
2 tablespoons lard or other shorten cup lukewarm water
ing 62 cups bread or all-purpose flour
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.
BUTTERFLAKE ROLLS
2 cakes compressed yeast cup lard
cup sugar 52 cups sifted all-purpose flour
1 112 cups milk ( room temperature) Y2 teaspoon soda
2% tablespoons cider or white vinegar 1 teaspoon salt
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.
REFRIGERATOR ROLLS
6 cups all-purpose flour % cup lard or part lard and butter
1 cake compressed yeast Y2 cup sugar
12 cups lukewarm water 1 tablespoon salt
2 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
To Substitute Other Sweets for Sugar in Cakes, Cookies, etc. 36 . . . See Page
To Substitute Other Sweets for Sugar in Canning and Preserving . . See Page47
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 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.
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.
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.
MAPLE GINGERBREAD
cup shortening Yz teaspoon soda
I cup maple syrup I teaspoon ginger
I egg Yz cup sour milk
2 cups flour Yz 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
2 teaspoons baking powder Yz cup shortening
2 cups all-purpose flour Yz cup brown sugar, firmly packed
Yz teaspoon salt % cup corn syrup (dark)
Yz teaspoon cloves 2 eggs, well beaten
Yz teaspoon allspice %, cup milk
Yz teaspoon nutmeg
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.
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.
CookieJ
CHOCOLATE CHIP HONEY COOKIES
% cup shortening teaspoon salt
Y2 cup honey Y2 teaspoon vanilla
1 small egg Y2 cup semi-sweet chocolate chips
1 cup sifted flour cup nut meats chopped
1 teaspoon baking powder
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.
HONEY NUT BROWNIES
2 eggs Y2 cup flour
Y2 cup honey Y2 teaspoon baking powder
2 ounces unsweetened chocolate teaspoon, salt
cup butter or mild flavored fat 1 cup chopped nuts, when avai'able
Y2 cup sugar 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 cup shortening % teaspoon cinnamon
1 cup honey % teaspoon allspice
Y2 cup brown sugar 1 cup seedless raisins
2 eggs, well beaten 1 cup currants
3 tablespoons milk 1 cup dates, when available
2 cups flour % cup nuts, when available
1 teaspoon baking soda
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
1 cup all-purpose flour Y2 cup peanut butter
1 Y2 teaspoons baking powder Y2 cup sugar
Y2 teaspoon salt 2 eggs
cup fat 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.
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 Ys teaspoon salt
10 tablespoons brown sugar 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 Ys teaspoon salt
1 egg white 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.
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.
Cook rice and milk in a double boiler for 1 hour, stirring occasionally. Beat egg
yolks, add s a lt, molasses and cinnamon. 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.
41
MAPLE BROWN BETTY
2 cups bread or graham cracker 1 tablespoon lemon juice
crumbs Yz teaspoon grated lemon rind
1,4 cup melted butter or cooking oil to Yz cup maple syrup
3 or 4 medium apples Yz 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.
PEACH COBBLER
J. Vii cups flour 3 cups fresh peaches
1 teaspoon baking powder Yz teaspoon cinnamon
Yz teaspoon salt 1 cup sugar
2 tablespoons sugar 2 tablespoons butter or cooking oil
6 tablespoons shortening 1 tablespoon flour
approximately % cup milk
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.
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
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.
"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.
Steamer-Do not allow j ars to touch ; keep water boiling ; add more water if
necessary.
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
is a peculiar odor, do not taste.
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.
TAB'LE OF EQUIVALENTS
1 pound sugar equals 2 cups
% pound sugar equals 1 % cups
1 pound honey or corn syrup equals l YJ cups
% pound honey or corn syrup equals 1 cup
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.
FRUITS
Presau.re Oven at
Water-bath Cooker Min. J!50 Degrees
Product Prepa,ration of Fruits Minutes at 5 lbs. in Min.
48
VEGETABLES
Preparation of Vgetaibles Presure
Use water in which vegetable was cookrxl to /Ul Wa t r b ath Cookr Min.
Product jar. Use 1 teaspoon salt to each quart i n Hours at 10 Iba.
Beans, green
or wax Wash, string, boil 5 minutes, pack hot. 40
WABNING:-Before opening a jar, inspect It. A bulging lid o r ru bbe r rin g, gas bubbles, leaka1.,
-heae ma.y be signs ef spoila1e. Botulism us poisoning found in non-acid vegetables and meat la
dangerous. 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. Never taste any can ned food you suspect as being
spoiled. Discard It!
49
MEATS
PreBSure
Water-bath Cooker Min.
Prod.tu:t P reparation of Meats in hrs. at 15 lbs.
Fish, fresh water Use only fresh fish, bleed well, soak in 3 100
or salt watel" brine, sear in fat or pack raw, process. at 10 lbs.
SOUPS
Pressure
Wa.ter-bath Cooker Min.
Product Preparation of Soups in hrs. at 10 lbs.
Vegetable Soup Boil vegetables, pack hot, add salt, process. 31h 60
at 1 5 lbs.
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.
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
water bath ; then complete seal.
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
water bath ; then complete seal.
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.
GRAPE JUICE
10 pounds grapes 2 to 3 pounds sug-ar (4 to 6 cups)
1 cup water
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)
For each quart jar:- 2 cup sugar
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.
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. Add 1 t eas poo n salt to each quart.
Cover with boil in g water. Process 70 minutes at 1 0 pounds pressure or 31/z h ours
in hot-water bath ; then complete seal.
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
water bath ; then complete seal.
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-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)
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. Kill 6 hours before
canning.
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 be covered with boiling water; boiled 8 to 10 minutes
before packing.
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 1 tablespoon salt
% pound cnoppeci fat meat Y2 teaspoon black pepper
1 onion 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.
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
Fruit Juice Sugar
Apple . . . . . . . . . . . . . . . . . . . . .
. . . 1 cup % cup
Crab-apple . . . . . . . . . . . . . . . . . . . . . . . . 1 cup % cup
Cranberry . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup % cup
Currant . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 CUP 1 cup
Grape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup 1 cup
Rhubarb . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 cup 1 cup
Equal parts of :
Currant and raspberry . . . . . . . . . . . . . . 1 cup 1 cup
Apple, quince, cranberry . . . . . . . . . . . . 1 cup % cup
Apple and elderberry . . . . . . . . . . . . . . 1 cup 1 cup
Apple, blackberry . . . . . . . . . . . . . . . . . . 1 cup % cup
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
2 pounds apples 1 bunch mint or 1 teaspoon mint flav-
Water oring
3 cups sugar Green coloring1
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 mix-
STRAWBERRY PRESERVES
2 quarts berries 6 cups sugar
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 quart peach pulp 1 to 2 cups sugar
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.
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
4 pounds ripe grapes cups)
%. pound sugar ( 1 %
1 pound tart apples % pound corn syrup or honey (1 clip)
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.
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 gallon cucumbers 1% quarts vinegar
6 cups sugar 1 cup water
1 tablespoon mixed spices
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.
INDIA RELISH
12 green tomatoes 2 tablespoons whole cloves
12 red peppers 2 cups brown sugar
12 large onions 2 tablespoons mustard seed
3 pints vinegar 2 tablespoons celery seed.
2 tablespoons whole mixed spices 2 tablespoons salt
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 celery seed
I cup water 1 teaspoon mustard seed
I cup sugar 1 teaspoon powdered aluri
.__ cup salt Seal jars at once
CORN RELISH
cups corn 1 tablespoon salt
7 cups chopped cabbage 1.4 cup dry mustard
Z sweet red or green peppers Y2 tablespoon flour
I cup brown sugar 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 sweet green peppers 3 cups sugar
12 sweet red peppers 1 teaspoon salt
I medium-sized onions
1 quart vinegar
I bet red pepper
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
roJk_j\.(/\_ . CHILi SAUCE
arts opped ripe tomatoes 3 cups vinegar
2 cups chopped sweet red peppers 1 teaspoon whole cloves
1112 cups chopped onions 1 teaspoon whole allspice
3 tablespoons salt 1 teaspoon stick cinnamon
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
.
TOMATO KETCHUP
1 peck (8 quarts ) tomatoes 1 tablespoon whole mace
8 medium-sized onions 1 tablespoon celery seed
1112 bay leaves 1 tablespoon black pepper corns
2 long red peppers without seeds 2 inches of stick cinnamon
% cup brown sugar, closely packed 2 cups vinegar
1 tablespoon whole allspice Cayenne, salt as desired
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
4 quarts ( 1 6 cups ) cold water % cup granulated sugar
1 cup salt 2 teaspoons mustard seed
5 medium onions 1 teaspoon celery seed
1 sweet red pepper 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 % small head of cabbage and 2 sweet
red tomatoes red peppers
1 each of celery ( bunch ) , sweet green % - 1 pound brown or white sugar
pepper, large mild onion ( Span 112 teaspoon each ground mustard and
ish) , ripe cucumber ayenne
3 cups vinegar and 112 cup salt
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 . .. ........... ... .. .... ...... 4
Family Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . 5
Hearty Soups Star in Rationed Menus . .. .. . ............ . M
The Wartime Lunch Box . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . 9- 1 1
Meat Stretching Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2-20
Main Dishes for Meatless Days . . . . . . . . . . . . . . . . . . . . . . . . . 2 1 -29
Colorful Salads in Wartime Menus . . . . . . . . . . . . . . . . . . . . . 30-32
Bread and Roik . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33-34
Wartime Substitutions and Helps . . . . . . . . . . . . . . . . . . . . . . . 35
Desserts Under the Ration System . . . . . . . . . . . . . . . . . . . . . . 36-44
Canning and Preserving for Victory . . . . . . . . . . . . . . . . . . . . . 45-64
I . Canni119 Methods . .. . . . . . . . .. . . . . . . . . . . . . . . . . . . . . 45-46
.
7. Canning Fruits . . . . , . .. . . . . . .. .
. . . . . . . . . . . . . . . .... . . 50-53
8. Canning Vegetables . . . . . . . . . . . . . . . . . . . \ . . . . . . . . . . 53-55
9. Canning Meats . . .. . . . . . . . . . . . .. . . . . . . . .
. . . . . .. . . . 55-56
10. Canni ng Soups . . . . . . . . . . . . . . . . . . . . . . . . .. . . . .... . . 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 Coolc Salmon or Other Fish to Re *
place Canned Fish in Any Recipe See Page 27
* * ....
* *
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 *
* * _,,