Part 7

_Corn Meal Puffs._--One cup pastry flour, one third cup corn meal, one half teaspoonful salt, two teaspoonfuls vegetable butter, one scant cup milk, one egg separated. Make a batter of the milk, the flour, the corn meal, the salt, the melted fat, and the egg yolk, and stir smooth. Beat the white stiff, and fold the batter into it. Pour into hot oiled iron gem pans, and bake in a quick oven.

_Vegetable Julienne Soup._--One medium small potato, one small carrot, one small turnip, one stalk celery, one half cup cauliflowerlets or string beans, peas, or any fresh green vegetable, one small tomato, one teaspoonful vegetable butter, two cups cold water, two cups vegetable broth, salt to taste. Cut all the coarse vegetables into very thin shreds, and put into a small pan with the vegetable butter and one fourth cup water, and let simmer until the moisture is absorbed; then add the rest of the water, and boil up. Add the cut potato and tomato and the vegetable broth. Salt to taste, and let cook until the vegetables are thoroughly done. Add a sprinkle of chopped parsley, and serve.

_Macaroni Family Style._--One cup macaroni raw, one cup tomato pulp, one tablespoonful vegetable butter, one tablespoonful chopped onion, a sprinkle of sage or thyme, one egg, and salt to taste. Break the macaroni into inch lengths, drop into salted boiling water, and let cook until thoroughly done; then drain in a colander. Put the butter, the onion, and the savory into a small pan, and simmer for a few moments, but do not brown. Add the tomato, bring to a boil, and salt to taste. Pour the hot sauce into the egg, stirring as it is being poured in. Add the cooked macaroni, pour all into an oiled baking pan, and bake to a light brown.

_String Beans._--Select young and tender beans, string them, and break them into short lengths. Wash, and lift them out of the water; put into a saucepan with enough boiling water to cover the beans. Add salt, and let cook gently, having the cover drawn to one side of the saucepan. When done, add a little vegetable butter and serve. When the beans are aged, they should be lifted out of the water and put into a covered vessel containing a little hot vegetable oil, and stirred over the fire for ten minutes before the water is added to them; and when cooked, they will be very tender.

_Raised Corn Bread._--In order to incorporate in corn bread enough moisture so that it will not dry out after baking, a certain proportion of the liquid used may be poured over the meal boiling hot; thus the needed moisture is absorbed before making into bread, as follows:

Three cups water, one half cake compressed yeast, four cups best bread flour, two cups corn meal, one tablespoon salt, three tablespoons sugar, two tablespoons vegetable fat. Sift the flour into a large bowl, and leave space at one side of the flour for the sponge. Dissolve the yeast in two teaspoons water, add one cup warm water, and pour on one side of the flour. Stir enough flour into this liquid to make a thin, smooth batter. Cover, and set in a warm room until light (about one and one half hours). Put the corn meal into a small bowl, and pour on gradually, in a slow stream, two cups boiling water, stirring as it is poured in, and let stand one half hour.

When the sponge is sufficiently light, add the salt, the sugar, and the vegetable fat, and mix well. Add the scalded and warm corn meal, and mix all into a soft dough. Turn out on a floured board, and knead until elastic to the touch. Then return to an oiled bowl, cover, let rise, and finish the same as for entire wheat bread.

_Wheat Gruel._--Take the steamed wheat left over from breakfast, add water to cover, and let cook gently until well done. Mash through a strainer, season with salt and a little cream or canned milk, and serve.

_Rye Sticks._--The recipe for rye sticks is given following the recipe for rye wafers in Tuesday's lesson.

THURSDAY

_Breakfast_

BUTTER BAKED GARBANZOS WITH APPLE SAUCE CREAM GRANO CEREAL WITH DATES ENTIRE WHEAT BREAD

_Dinner_

SLICED TOMATO NAVY BEAN SOUP ARMY STYLE STEWED CARROTS NOODLES AU GRATIN RYE BREAD BUTTER STEAMED RAISINS

_Luncheon_

NUT AND JELLY SANDWICHES BANANA RICE BUCKWHEAT STICKS RHUBARB SAUCE

_Grano Cereal._--Two cups pastry flour, one third cup rolled oats, one fourth cup corn meal, one fourth teaspoonful salt, large one half cup water. Mix all the dry ingredients, and add the water slowly, stirring constantly to a very stiff dough. Knead a few moments, then roll out one fourth inch thick. Cut into strips about three inches wide, prick with a fork, lay in a baking pan, and bake in a medium oven until a very light brown and fairly crisp. When cool, grind through a food chopper, using a coarse knife. Serve with milk or cream.

_Grano with Dates._--Two cups water, one cup grano cereal, one half cup washed and pitted dates, a pinch of salt. Bring the water to a boil, and sprinkle in the grano. Stir until thick, then add the dates, and serve with cream.

_Baked Garbanzos (chick peas)._--Wash one cup garbanzos, and soak overnight. Drain, add two cups boiling water, and let boil gently until thoroughly done, or cook in fireless overnight. Return to the fire, add salt to taste, and let cook gently until the liquid is reduced; then put into the oven in a covered dish, and bake until they begin to brown slightly on the bottom.

_Navy Bean Soup Army Style._--One cup navy beans, seven cups water, two thirds cup diced carrot, one third cup diced onion, one tablespoonful vegetable butter, salt to taste. Wash the beans, and cook very slowly until tender, adding the salt when they are about half done. Put the butter, the diced carrot, and the onion into a small pan with three tablespoonfuls water, and stir over the fire until the water is absorbed; then add to the bean soup, and let boil gently for thirty minutes or more. Add a sprinkle of chopped parsley, and serve.

_Stewed Carrots._--Two cups sliced young carrots, one and one half cups hot water, two teaspoonfuls vegetable butter, one teaspoon flour, salt. Wash and scrape young carrots, and slice quite thin. Add the hot water, and salt to taste, and let cook gently until the liquid is reduced to one half cup. Rub the flour and the butter smooth in a small pan. Add one third of the liquid, and stir smooth. Add the balance of the liquid, and boil up. Add the carrots, reheat, and serve. A little rich cream or canned milk may be added if desired.

_Noodles au Gratin._--Roll out and cut noodles the same as given in recipe for Sunday dinner. Sprinkle into boiling salted water, and cook the same as macaroni, or about fifteen minutes. Drain well, saving the liquid for gravies or sauces. Make a cream sauce by rubbing together in a saucepan two tablespoonfuls vegetable butter and two tablespoonfuls flour; then add one third cup hot milk, and stir smooth. Add two thirds cup more milk, boil up, and salt to taste. Add enough of the cream sauce to the noodles to flavor them and not have them too soft. Pour into an oiled baking pan, and grate fresh bread crumbs over the top, pressing them down with a spoon to moisten them. Sprinkle with cream or bits of butter, and bake to a nice brown.

_Steamed Raisins._--Dip cluster raisins into water, drain, and lay between two pie tins; put into the oven until hot through; then serve.

_Banana Rice._--Take the recipe for creamed rice as given in the lesson for Sunday evening luncheon. Slice one large banana, sprinkle with a little sugar, mix lightly into the hot creamed rice, and serve.

_Nut and Jelly Sandwiches._--Add finely chopped or ground walnuts to jelly in the proportion to spread nicely on bread. Cut bread into very thin slices. Spread one slice with butter, and the opposite slice with the nut mixture. Fold together, cut in triangles, and serve.

_Buckwheat Sticks._--One cup pastry flour, one cup buckwheat flour, one half teaspoonful salt, two and one half tablespoonfuls vegetable fat, two tablespoonfuls brown sugar, scant one half cup water, or barely enough to mix the flour to a stiff dough. Mix all the dry ingredients, add the fat, and rub between hands to distribute the oil evenly. Add the water very slowly, stirring meantime; and as soon as the flour can be worked together by sufficient moisture, lay on the board, and work for a few moments; then roll out to one third inch thickness. Cut into strips one third inch in width, then crosswise into sticks three inches long. Lay in a baking pan, leaving a little space between, and bake to a very light brown.

_Buckwheat Wafers._--Take the above dough, roll out one fourth inch thick, cut with a biscuit cutter, prick with a fork, and bake the same as sticks.

FRIDAY

_Breakfast_

POACHED EGG CORN MEAL WITH RAISINS CANTALOUPE CREAM BAKED POTATO RYE BREAD BUTTER

_Dinner_

CUCUMBERS CREAM OF TOMATO SOUP STEWED CORN VEGETABLE LOAF COUNTRY GRAVY BUTTER ENTIRE WHEAT BREAD

_Luncheon_

FRUIT SOUP CORN FLAKES CREAM BUCKWHEAT WAFERS WATERMELON APPLES ZWIEBACK

_Corn Meal with Raisins._--Wash one half cup raisins, and put them between two pie tins in the oven until hot through. Put one cup corn meal into a baking pan, and toast lightly in the oven; then sprinkle it gradually into three and one half cupfuls of boiling water, with one fourth teaspoonful salt, and let cook gently for ten minutes. Add the raisins, let cook for twenty minutes more, and serve.

_Poached Egg._--Bring water to a boil in a saucepan, break the egg into a separate dish, and drop carefully into the boiling water. Set immediately to one side of the stove until the egg is firm enough to remove, and the white will be tender and jellylike.

_Cream of Tomato Soup._--Two cupfuls strained tomato, one cupful water, two teaspoonfuls vegetable butter, one tablespoonful light brown flour, one cupful canned milk or rich cream, salt to taste. Bring the water, the tomato, and the butter to a boil. Thicken with the flour made smooth with a little cold water. Salt to taste, add canned milk (unheated), strain, and serve. If cream is used, omit the butter.

_Vegetable Loaf._--One and one half cups soaked stale bread, three fourths cup cooked and left-over food (brown beans preferred), one and one half tablespoonfuls vegetable butter, two teaspoonfuls chopped onion, a sprinkle of sage and marjoram, one tablespoonful brown flour, one third cup milk, one egg, and salt to taste. Soak the bread in cold water until soft all the way through; then press out lightly. Put the butter, the onion, and the savory into a small pan, and simmer for a few moments. Add the brown flour, then the milk, and stir until smooth. Mash the beans with a spoon, beat the egg slightly, and mix all the ingredients. Bake in an oiled baking pan until set, and brown on the top. Loosen with a knife along the edge, turn out on a platter, and serve.

_Country Gravy._--Cook down a little sour cream in a pan until the oil separates and the albumen turns a very light brown color; then add enough flour (previously browned in the oven) to take up the fat from the cream. Add a little hot milk, and stir smooth. Add more milk, and bring to a boil and the thickness of medium thin gravy.

_Stewed Corn._--Take cooked corn cut off the cob, add a little hot water, and bring to a boil. Season with a little cream or vegetable butter, reheat, and serve.

_Fruit Soup._--Two cups blackberry or strawberry juice, four tablespoonfuls sago, two teaspoonfuls lemon juice, two cups water, sugar to taste. Wash the sago, drain, add to two cups boiling water, and let cook until clear. Add the fruit juices, and sweeten to taste. Preferably served cold.

_Buckwheat Wafers._--This recipe follows the recipe given for buckwheat sticks in Thursday's lesson.

SATURDAY

_Breakfast_

CREAM HOMINY GRAPEFRUIT STEWED PRUNES SOY TOAST BUTTER RYE BREAD

_Dinner_

LETTUCE WHOLE RICE WITH NEW PEAS COTTAGE CHEESE SUMMER SQUASH RAISIN PIE ENTIRE WHEAT BREAD

_Luncheon_

FIGS MILK TOAST PEAR SAUCE CREAM ROLLS CEREAL COFFEE

_Cream Hominy._--Heat a little cream, or a little milk and a small seasoning of vegetable butter. Add enough lye hominy to make the food creamy and not too milky. Add a pinch of salt, and serve.

_Soy Toast._--Duplicate the recipe for cream peas on toast, as given in Sunday's breakfast lesson, substituting thoroughly cooked and mashed soy beans for the peas, and serve.

_Whole Rice with Peas._--One half cup uncooked natural brown rice, one and one half cups boiling water, one and one half cups cooked new peas, one tablespoonful vegetable butter, two teaspoonfuls flour, salt. Wash the rice thoroughly, put to cook in one and one half cups boiling water, and let boil steadily until the water is evaporated and the rice looks dry; then cover, and let stand on the edge of the stove to steam for fifteen minutes. Add enough hot water to the peas to cover them, salt to season, and let cook gently until the liquid is reduced to one half cupful, and the peas are tender. Rub the flour and the butter together in a saucepan. Add a little of the liquid from the peas, and stir smooth. Add the balance of the liquid, and boil up. Add the peas to the rice, pour on the thin sauce, and mix with a fork. Put into a covered dish, and set into the oven until hot through.

_Summer Squash._--Wash the squash, peel very thinly, remove the seeds if they are large, and steam the squash until tender. Mash, season with a little cream or vegetable butter, and serve.

_Raisin Pie._--One and one half cupfuls seedless sultana raisins, two cupfuls water, one tablespoonful lemon juice, one scant tablespoonful cornstarch, one third cup sugar, one teaspoonful vegetable butter. Wash the raisins thoroughly, and soak overnight. Bring to a boil with the two cupfuls water; then add the sugar mixed with the starch, a pinch of salt, and let boil for about ten minutes, or until the liquid is reduced suitably for one pie. Let cool.

_Pie Crust._--One and one fourth cups pastry flour, four tablespoonfuls solid vegetable fat, one eighth teaspoonful salt, about three tablespoonfuls water. Add the salt and the shortening to the flour, and mix with the finger tips. Add the water very slowly, mixing with a fork, as it runs in, to a soft, light dough. Line the bottom of a pie tin with crust, being careful to press the crust well down into the tin; then pour on the stewed raisins. Add the lemon juice and the vegetable butter; then cover with a perforated top crust, having the edges wet, so as to stick the crusts together. Brush over the top with milk, and bake in a quick oven.

_Cream Rolls._--One and one third cups pastry flour, two thirds cup whole wheat flour, one half teaspoonful salt, one teaspoonful sugar, one third cup double cream, one fourth cup cold water. Mix the water and the cream thoroughly. Put all the dry ingredients into a bowl, and pour on the wetting in a very slow stream, stirring constantly, so as to get the moisture evenly blended through the flour. Work into a dough, roll out to about one half inch thickness, and cut into long strips about one third inch in width. Roll each piece on the board, and cut into three-inch lengths. Lay in a baking pan, leaving a little space between, and bake in a medium oven, to a light brown.

_The_ USE _of_ LEFT-OVERS

_by Dr. LAVINA BAXTER-HERZER_

Department of Pathology and Bacteriology, College of Medical Evangelists, Loma Linda, California

At the present time, when the conservation of food is such a vital question, the use of left-overs becomes a very important matter for consideration. The following are a few simple suggestions that may prove helpful.

First of all, we should plan, as far as possible, to avoid having much food left. One of the simplest means of accomplishing this is to serve fewer foods at a meal. Variety may be had at different meals.

By planning beforehand, we can serve such foods at one meal as will combine nicely when warmed the next day or the next meal.

For example: In all large hotels, when navy bean soup is served army style, carrots are always served in some way. In order to make the broth sufficiently rich, more beans are cooked than are served as soup. The next day, these, with the carrots, are put through a soup strainer, properly seasoned, and served as puree a la Crecy.

Again, when planning tomato rice soup, cook a little extra rice in the tomato broth. When serving the soup, use only what rice is necessary. The thick remainder is very good baked in some acceptable preparation the next day. A little grated onion or a chopped bell pepper may be used for seasoning, if desired.

_A Housewife's Test_

After meals, the first thing that should claim the housewife's attention is the food that remains uneaten. Just here is one of the tests of her ability to do her part in conserving her family food supply. It is quicker, perhaps, to scrape everything into the garbage pail; and it is said that at least twenty per cent of all foods brought into American kitchens is lost in this way. This loss either decreases the amount of food the family should have, or raises the cost of living that much.

If food is to be kept over, it should be put into dishes of proper size, and put in a cool place, away from the flies and the dust. The sooner these left-overs are used, the better, as they naturally deteriorate by standing.

In case of fresh fruit, it may be heated, if there is any doubt as to its keeping.

Apple peelings and cores make excellent jelly, as most of the pectin is found near the skin and the seeds. Care should be taken to wash the apples well before paring, and remove any wormy parts.

All butter scraps should be saved, and may be used for cooking. If the family is properly taught, however, there will be very little left on the plates.

Left-over bread may be used for toast, bread pudding, or pressed fruit pudding, if unbroken. The broken pieces and the crumbs may be dried and used for dressing, or broken or rolled and served with milk instead of fresh bread.

Buns, muffins, and gems may be moistened and reheated. A loaf of very stale bread may be freshened in the same way.

Left-over vegetables may be reheated, and used for salad, or for flavoring soups, if put through a soup strainer.

Salads do not keep well; and for that reason, care should be taken not to prepare more than is likely to be eaten. If a little is left, it may be used for a pick-up lunch, perhaps. Small portions of dessert may be used in the same way.

Milk or cream that is left may be sterilized and put in a cool place.

Left-over grains may be used for making gruels, which are very good for lunch; or if only a small amount remains, it may be used for thickening soup. If there is a sufficient amount, steamed raisins or dates may be added, and then it may be put into molds to cool. This may be served with cream or some pudding sauce, making a simple dessert for either dinner or lunch. Cream of wheat, rolled wheat, farina, and Graham are especially nice served in this way.

Many housewives cook an extra amount of corn meal in order to have some left, as it is better warmed up than at the first. It is good mixed with croutons, rolled in corn flakes, browned, and served with jelly or maple sirup. To mix with rice or any nut food, season, form into patties, and serve with tomato sauce, is another method.

When warming potatoes, if the supply is scant, many persons add a slice of stale bread broken up.

The vegetable loaf given in Mr. Anderson's recipes may be varied, and any kind of beans or peas used to make it. Served with a good gravy, it makes a substantial dish for dinner.

By using a choux paste, left-over rice, macaroni, spaghetti, any kind of beans, peas, or lentils may be made into patties or croquettes. They may be served with gravy or jelly, and their original form scarcely be recognized when they appear on the table next time.

To make the choux paste, take one and one half tablespoons of butter, dairy or vegetable, one tablespoon of chopped onion, and a pinch of sage. Put in a small saucepan, and stir over the fire a few minutes, but do not brown. Add three tablespoons of flour, and stir until it is thoroughly scalded. Then add one third cup of milk, and stir until smooth. Drop into this mixture the yolk of one egg, and stir until it is well cooked. It should be a thick, smooth paste when done. Part of this may be used one day, and the rest saved for another time.

As the housewife seeks to make use of all remnants of food, new possibilities will gradually open before her, and her efforts will become a real pleasure rather than a task.

The call is, therefore, to YOU to do your part; and in the doing, you will bind yourself to the whole army of women who are serving their country.

--_Dr. Anna Howard Shaw._

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Transcriber's Notes:

Obvious punctuation and spelling errors repaired.