Chapter 8

Soak beans over night; drain. Cover with fresh water and the soda and boil, until skins break, but do not let beans become broken. Cut rind from salt pork and cut into six or eight pieces. To 1 cup of boiling water add the cayenne, salt, molasses, mustard and tomatoes. In bottom of bean pot place the onion and a piece of salt pork. Add beans. Pour over this the seasonings. Cover the beans with boiling water. Bake three hours covered. Uncover, put spinach to which has been added 1 teaspoon of salt, 1 tablespoon of vinegar, one-eighth teaspoon of pepper, on top. Bake 30 minutes and serve.

CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH

One cup of kidney beans, soak over night; drain. Cover with fresh water. Add 2 teaspoons of salt, cook in small amount of water until tender. Force through colander. Measure 1-1/2 cups and add one-quarter pound salt pork chopped fine, 1 teaspoon Worcestershire sauce, 1 cup of water or meat stock or gravy.

Place half of mixture in greased baking dish. Cover with two cups of spinach, to which has been added one-quarter cup of vinegar, 2 tablespoons of fat and one-half teaspoon of salt. Cover with other half of bean mixture. Bake 20 minutes.

SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE

1 cup macaroni 1 cup peas 1 pint tomatoes, juice and pulp 1 cup grated cheese 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne

Cook macaroni until tender in one quart of boiling water and one teaspoon of salt; drain. Melt fat, add flour, salt and cayenne. Gradually add tomatoes and when at boiling point remove from fire, add cheese and peas. Place macaroni in greased baking dish, pour sauce over it and bake 30 minutes.

CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE

1/2 cup rice 1 cup cheese 1 cup corn 1-1/2 cup milk 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/8 teaspoon cayenne

Melt fat until brown. Add flour and seasonings. Heat until brown. Add milk gradually. When at boiling point add other ingredients. Place in baking dish and bake 45 minutes.

FISH AND VEGETABLE CHOWDER

3 lbs. fish 2 cups diced potatoes 1/3 cup chopped onion 1/2 cup chopped salt pork 1 teaspoon salt 1/8 teaspoon cayenne 1 cup peas 2 cups cold water 2 tablespoons fat 2 tablespoons flour 1 cup diced carrots 1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown. In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.

SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES

1 smoked haddock 1 cup samp, which has been soaked over night and cooked until tender 1 quart water and 1 teaspoon of salt 2 teaspoons horseradish (grated) 1 pint tomatoes 1 teaspoon salt 1/4 teaspoon cayenne 2 tablespoons cornstarch

Pour 1 cup of boiling water and one-half cup of boiling milk over fish. Let stand one-half hour, pour off liquid. Place fish in baking dish. Place samp on fish. Mix other ingredients and pour on top. Cover and bake three-quarters of an hour.

CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE

1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes 2 tablespoons flour 2 teaspoons salt 1/2 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives

Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in the boiling water. Mix all ingredients. Place in casserole and bake 45 minutes or until spaghetti is tender.

LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES

1 cup cooked lentils 1 cup chopped peanuts 1 cup grated cheese 1 cup bread crumbs 1 tablespoon fat 2 tablespoons lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne 1 teaspoon onion juice

Mix all. Place in a greased dish. Bake 30 minutes. Then pour over top a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then add 1 cup of milk gradually. When at boiling point add 3 tablespoons of chopped olives. Pour this sauce over the roast and bake 20 minutes. Serve at once.

CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH

1 lb. codfish 1/3 cup pimento 1 cup cornmeal 2 cups tomatoes, juice and pulp 2 teaspoons salt 1/8 teaspoon cayenne 3 cups boiling water

Mix cornmeal with one-half cup of cold water. Add to the boiling water. Boil five minutes. In greased baking dish place fish which has been soaked over night. Place pimento on fish. Place cornmeal on pimento. To tomatoes add seasonings and pour over all. Bake slowly 45 minutes.

CURRIED VEGETABLES

One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.

1/2 cup turnips 1/2 cup of carrots 1 cup outer parts of celery 1/2 cup of peas 1/2 teaspoon celery salt 1/8 teaspoon pepper 3 tablespoons drippings 3 tablespoons whole wheat flour 1 teaspoon curry powder 1 teaspoon salt 1/2 cup meat stock or water 1 cup tomato juice and pulp 1 teaspoon onion juice

Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables. Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils.

WHEATLESS DAY MENUS

1

BREAKFAST

Stewed Prunes Oatmeal Corn Muffins Top Milk Coffee

LUNCHEON OR SUPPER

Cream of Spinach Soup All Rye Rolls Scalloped Potatoes Marmalade

DINNER

Pot Roast Buttered Beets Fried Egg Plant Southern Spoon Bread Maple Cornstarch Pudding

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2

BREAKFAST

Dried Apricots Cornflakes Rye and Peanut Muffins Top Milk Coffee

LUNCHEON OR SUPPER

Nut and Bean Loaf with White Sauce Corn Pone Oatmeal Cookies Currant or Plum Jelly Tea

DINNER

Beef Casserole Baked Potatoes Green Beans Barley Biscuits Cranberry Tapioca Pudding

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3

BREAKFAST

Baked Apple Stuffed with Nuts Fried Cornmeal Mush Maple Syrup Coffee

LUNCHEON OR SUPPER

Split Pea Soup Rye Muffins Corn Oysters Cranberry Jelly

DINNER

Mutton Pie Glazed Sweet Potatoes Pickled Beets Oatmeal Bread Scalloped Tomatoes Brown Betty

4

BREAKFAST

Dried Peaches with Jelly Garnish Corn Puffs and Dates Top of Milk Rye Muffins Coffee

LUNCHEON OR SUPPER

Macaroni and cheese Corn and Rice Muffins Canned Fruit Cocoa

DINNER

Cream of Carrot Soup Swiss Steak Stewed Tomatoes Natural Rice Cole Slaw Oatmeal Rolls Brown Betty

5

BREAKFAST

Baked Apples with Marmalade Center Cream of Grits Cereal Top of Milk Rye Finger Rolls Coffee

LUNCHEON OR SUPPER

Cream of Lentil Soup Corn Muffins Prunes Hot Tea

DINNER

Casserole of Beef and Rice Baked Potatoes Stewed Corn Cabbage Salad Chocolate Cornstarch Pudding

MEATLESS DAY MENUS

1

BREAKFAST

Baked Pears with Cloves and Ginger Cornmeal and Farina Cereal Coffee Toast

LUNCHEON OR SUPPER

Welsh Rarebit Hot Tea Fruit Muffins Lettuce Salad

DINNER

Cream of Corn Soup Baked Fish Macaroni with Tomato Sauce Whole Wheat Bread Lyonnaise Potatoes Orange Sago Custard

2

BREAKFAST

Dried Peaches Fried Hominy Marmalade Coffee Popovers

LUNCHEON OR SUPPER

Bean Soup Lettuce Salad Cheese Straws Olives

DINNER

Chicken Fricassee Dumplings Baked Squash Peas Cranberry Jelly Barley Muffins Mock Mince Pie

3

BREAKFAST

Oranges Pearled Barley Top Milk Currant Jelly Rye Bread Toasted Coffee

LUNCHEON OR SUPPER

Mixed Vegetable Salad Boston Brown Bread Hot Tea

DINNER

Clam Chowder Spinach and Cheese Loaf Carrots Creamed Cauliflower Oatmeal Nut Bread Spice Pudding Hard Sauce

MEAT SUBSTITUTE DINNERS

Consommé with Spaghetti Cornmeal Muffins Cabbage and Cheese Julienne Potatoes Carrots Dressed Lettuce Jellied Prunes with Nuts

Thin Bean Soup Rye Rolls Corn and Oyster Fritters Baked Potato Scalloped Tomato Apple and Celery Salad Graham Pudding with Hard Sauce

Consommé with Tapioca Brown Bread Salmon Loaf or Escalloped Salmon Creamed Potatoes Peas Lettuce Salad Gelatine Dessert

Thin Cream of Celery Soup Rye Bread Nut Loaf Brown Sauce Scalloped Potatoes Spinach Lettuce Salad with Tomato Jelly Sago Pudding

Scalloped Hominy and Cheese Swiss Chard or Spinach Whole Wheat Bread Stuffed Baked Potato Baked Pears Molasses Cookies

Escalloped Codfish Baked Onions Corn Bread Apple Salad Fig and Date Pudding with Tart Jelly

Cream of Barley Soup Turkish Pilaf War Muffins Apple and Cabbage Salad Chocolate Bread Pudding

Cream of Rice Soup Rye Meal Rolls Kidney Bean Croquette Greens Dried Apricot Butter Oranges, Bananas and Dates Ginger Cookies

Bean Soup Welsh Rarebit or a Cheese Dish Natural Rice Tomato Sauce Corn Meal Parker House Rolls Dried Peach Pudding

VEGETABLE DINNERS

Corn Soup Oatmeal Bread Nut Loaf Tomato Sauce Green Beans Potatoes au Gratin Jellied Prunes

Boston Roast Tart Jelly Whole Wheat Bread Creamed Cauliflower Squash Cranberry Slump

Kidney Beans with Rice Fried Apples with Raisins Celery in Brown Sauce Cornmeal Baking Powder Biscuits Tapioca Cream

Baked Beans Boston Brown Bread Spinach Apple and Pimento Salad Gelatine Dessert

Cream of Vegetable Soup Lima Bean Croquets Creamed Potatoes Carrots Pickled Beets Cornmeal and Rye Muffins Cottage Pudding

Cream of Celery Soup Rye Bread Spinach Loaf Cabbage and Pepper Relish Brown Rice Marmalade Pudding

Cream of Tomato Soup Corn Sticks Baked Macaroni and Cheese Baked Sweet Potatoes Eggplant Beet and Cabbage Relish Whole Wheat Bread Apricot Shortcake Hard Sauce

Of our men we ask their lives; Of ourselves, a little less food.

SAVE AND SERVE

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

TO SAVE MEAT. Use more chicken, hare, rabbits, duck, goose, lobster, oysters, clams and egg and cheese dishes of all kinds. Use less beef, mutton, and pork and serve smaller portions at table of these meats. Have fewer of these items on the menu. Provide more entrees and made-over dishes in which a smaller quantity of meat is extended by the use of potatoes, rice, hominy, etc. Use beans, as they contain nearly the same nutritive value as meat. Serve bacon only as a dish and not as a garniture, and this way not more than once a week. Use cheese, dried vegetables and nuts. Use fish and meat chowders. Use meat extension dishes. Serve vegetable dinners.

TO SAVE SUGAR. Use less candy and sweet drinks. Use honey, maple sugar, corn syrup, molasses and dark syrups with hot cakes and waffles and in all cooking, in order to save butter and sugar. Use all classes of fruit preserves, jam, marmalades and jellies. Do not frost or ice cakes. Serve dried fruits with cereals, and no sugar is needed.

TO SAVE FATS. Serve as few fried dishes as possible, so as to save both butter and lard, and in any event use vegetable oils for frying--that is, olive oil, corn oil, cottonseed oil, vegetable oil compounds, etc. Trim all coarse fats from meats before cooking and use the waste fats for shortening and for soap. We are short of soap fats as our supplies of tropical oils used for soap-making are reduced. Do not waste soap. Save fat from soup stock and from boiled meats. Use butter substitutes where possible.

TO SAVE MILK. Use it all. Buy whole milk and let cream rise. Use this cream, and you secure your milk without cost. Economize on milk and cream except for children. Serve buttermilk. Serve cottage cheese regularly in varying forms. It is especially nutritious. Use skimmed milk in cooking. A great quantity of it goes to waste in this country. Use cheese generally. The children must have milk whole, therefore reduce the use of cream.

USE VEGETABLES. Use more vegetables and potatoes. Make fruits and vegetables into salads and attractive dishes. Feature vegetable dinners and salads of all kinds. Encourage the use of cheese with salads. Make all types of salads from vegetables. We have a great surplus of vegetables, and they can be used by substituting them for staples so that the staples most needed will be saved.

Make all kinds of vegetable soups, especially the cream soups, in which the waste from staple vegetables, such as outer leaves and wilted parts, can be utilized. These are wholesome and nutritious and save meat.