and

ALBERTA M. GOUDISS

Director of The School of Modern Cookery

FOREWORD

Director of The School of Modern Cookery

Reasons Why Our Government Asks Us to Save Wheat, with Practical Recipes for the Use of Other Grains

THE USE OF CORN

CORNMEAL ROLLS

BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS

CORNMEAL GRIDDLE CAKES

SOUTHERN SPOON BREAD

SPOON BREAD

CORNMEAL RAGGED ROBINS

INDIAN PUDDING

TAMALE PIE

EGGLESS CORN BREAD

SWEET MILK CORN BREAD

SOUR MILK CORN BREAD

THE USE OF OATS

COOKED OATMEAL BREAD

OATMEAL BREAD

OATMEAL NUT BREAD

OATMEAL SCONES

OATMEAL MUFFINS

ROLLED OATS RAGGED ROBINS

THE USE OF RYE

RYE YEAST BREAD

RYE ROLLS

WAR BREAD

RYE RAGGED ROBINS

THE USE OF BARLEY

BARLEY YEAST BREAD

BARLEY MUFFINS

BARLEY SPOON BREAD

BARLEY PUDDING

BARLEY SCONES

THE USE OF POTATO

POTATO BISCUIT

POTATO BREAD

POTATO YEAST BREAD

POTATO PARKER HOUSE ROLLS

THE USE OF MIXED GRAINS

WAR BREAD OR THIRDS BREAD

CORN MEAL AND RYE BREAD

BOSTON BROWN BREAD

BREAD MUFFINS

CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS

SOY BEAN MEAL BISCUIT

EMERGENCY BISCUIT

PANCAKES AND WAFFLES

SOUR MILK PANCAKES

SPLIT PEA PANCAKES

BREAD GRIDDLE CAKES

OATMEAL PANCAKES

POTATO PANCAKES

RICE WAFFLES

RICE GRIDDLE CAKES

CORNMEAL WAFFLES

CORNMEAL AND RYE WAFFLES

CORNMEAL ROLLS

BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS

CORNMEAL GRIDDLE CAKES

SOUTHERN SPOON BREAD

SPOON BREAD

CORNMEAL RAGGED ROBINS

INDIAN PUDDING

TAMALE PIE

EGGLESS CORN BREAD

SWEET MILK CORN BREAD

SOUR MILK CORN BREAD

COOKED OATMEAL BREAD

OATMEAL BREAD

OATMEAL NUT BREAD

OATMEAL SCONES

OATMEAL MUFFINS

ROLLED OATS RAGGED ROBINS

RYE YEAST BREAD

RYE ROLLS

WAR BREAD

RYE RAGGED ROBINS

BARLEY YEAST BREAD

BARLEY MUFFINS

BARLEY SPOON BREAD

BARLEY PUDDING

BARLEY SCONES

POTATO BISCUIT

POTATO BREAD

POTATO YEAST BREAD

POTATO PARKER HOUSE ROLLS

WAR BREAD OR THIRDS BREAD

CORN MEAL AND RYE BREAD

BOSTON BROWN BREAD

BREAD MUFFINS

CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS

SOY BEAN MEAL BISCUIT

EMERGENCY BISCUIT

SOUR MILK PANCAKES

SPLIT PEA PANCAKES

BREAD GRIDDLE CAKES

OATMEAL PANCAKES

POTATO PANCAKES

RICE WAFFLES

RICE GRIDDLE CAKES

CORNMEAL WAFFLES

CORNMEAL AND RYE WAFFLES

Reasons Why Our Government Has Asked Us to Save Meat with Practical Recipes for Meat Conservation

SELECTION OF MEAT

SELECTION OF TOUGHER CUTS AND THEIR USES

DRY METHODS

MOIST METHODS

COMBINATION METHODS

SELECTION OF MEAT

SELECTION OF TOUGHER CUTS AND THEIR USES

DRY METHODS

MOIST METHODS

COMBINATION METHODS

LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE

COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES

THE ECONOMY OF MEAT AND MEAT SUBSTITUTES

MEAT ECONOMY DISHES

MOCK DUCK

BEEF STEW

HAM SOUFFLE

PARSLEY SAUCE

BATTLE PUDDING

BATTER

FILLING

CHINESE MUTTON

SHEPHERD'S PIE

SCALLOPED HAM AND HOMINY

BEEF LOAF

BAKED HASH

MEAT SHORTCAKE

SCRAPPLE

FISH AS A MEAT SUBSTITUTE

FISH SHORTCAKE

CREOLE CODFISH

CREAMED SHRIMPS AND PEAS

DRESSING FOR BAKED FISH

SHRIMP AND PEA SALAD

FOR DRESSING

FISH CHOWDER

BAKED FINNAN HADDIE

FISH CROQUETTES

CLAMS A LA BECHAMEL

SCALLOPED SHRIMPS

ESCALLOPED SALMON

CHEESE AS A MEAT SUBSTITUTE

CHEESE AND BREAD RELISH

WELSH RAREBIT

MACARONI WITH CHEESE

CHEESE AND CABBAGE

NUT AND CHEESE CROQUETTES

CHEESE WITH TOMATO AND CORN

CHEESE AND CELERY LOAF

FARINA AND CHEESE ENTREE

BOSTON ROAST

SPINACH LOAF

CHEESE FONDUE

RICE-CHEESE RAREBIT

POLENTA

CHEESE SAUCE

TOMATO CHEESE SAUCE

CHEESE SAUCE ON TOAST

CHEESE MOLD

CHEESE SOUP

CHEESE BISCUIT

CELERY-CHEESE SCALLOP

MEAT SUBSTITUTE DISHES

CORN AND OYSTER FRITTERS

SALMON LOAF

BAKED LENTILS

HOMINY CROQUETTES

MEATLESS SAUSAGE

RICE AND NUT LOAF

SOY BEAN CROQUETTES

LEGUME LOAF

VEGETABLE LOAF

KIDNEY BEAN SCALLOP

VENETIAN SPAGHETTI

HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT

BROWN SAUCE FOR LEFTOVER MEATS

COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES

MOCK DUCK

BEEF STEW

HAM SOUFFLE

PARSLEY SAUCE

BATTLE PUDDING

BATTER

FILLING

CHINESE MUTTON

SHEPHERD'S PIE

SCALLOPED HAM AND HOMINY

BEEF LOAF

BAKED HASH

MEAT SHORTCAKE

SCRAPPLE

FISH AS A MEAT SUBSTITUTE

FISH SHORTCAKE

CREOLE CODFISH

CREAMED SHRIMPS AND PEAS

DRESSING FOR BAKED FISH

SHRIMP AND PEA SALAD

FOR DRESSING

FISH CHOWDER

BAKED FINNAN HADDIE

FISH CROQUETTES

CLAMS A LA BECHAMEL

SCALLOPED SHRIMPS

ESCALLOPED SALMON

CHEESE AND BREAD RELISH

WELSH RAREBIT

MACARONI WITH CHEESE

CHEESE AND CABBAGE

NUT AND CHEESE CROQUETTES

CHEESE WITH TOMATO AND CORN

CHEESE AND CELERY LOAF

FARINA AND CHEESE ENTREE

BOSTON ROAST

SPINACH LOAF

CHEESE FONDUE

RICE-CHEESE RAREBIT

POLENTA

CHEESE SAUCE

TOMATO CHEESE SAUCE

CHEESE SAUCE ON TOAST

CHEESE MOLD

CHEESE SOUP

CHEESE BISCUIT

CELERY-CHEESE SCALLOP

CORN AND OYSTER FRITTERS

SALMON LOAF

BAKED LENTILS

HOMINY CROQUETTES

MEATLESS SAUSAGE

RICE AND NUT LOAF

SOY BEAN CROQUETTES

LEGUME LOAF

VEGETABLE LOAF

KIDNEY BEAN SCALLOP

VENETIAN SPAGHETTI

HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT

BROWN SAUCE FOR LEFTOVER MEATS

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

SUGARLESS DESSERTS

CRUMB SPICE PUDDING

TAPIOCA FRUIT PUDDING

MARMALADE PUDDING

PRUNE ROLL

MARMALADE BLANC MANGE

COFFEE MARSHMALLOW CREAM

FRUIT PUDDING

CEREAL AND DATE PUDDING

BAKED APPLES WITHOUT SUGAR

APPLES AND POPCORN

MAPLE RICE PUDDING

ECONOMY PUDDING

OATMEAL AND PEANUT PUDDING

CHOCOLATE BLANC MANGE

OATMEAL FRUIT PUDDING

JELLIED PRUNES

APPLE PORCUPINES

SCALLOPED FRUIT PUDDING

PRUNE FILLING FOR PIE

APPLE AND DATE FILLING

LEMON FILLING FOR PIE

SOUR CREAM FILLING FOR CAKE

MOCK MINCE MEAT FILLING FOR PIE

PUMPKIN FILLING FOR PIE

MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE

WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE

SOUR MILK GINGER BREAD

MAPLE CAKE

COCOANUT SURPRISE

SOY BEAN WAFERS

APPLE SPICE CAKE

CRISP GINGER COOKIES

SOFT CINNAMON COOKIES

WARTIME FRUIT CAKE

HOT WATER GINGER CAKES

SPICED OATMEAL FRUIT CAKES

FRUIT WONDER CAKES

SUGARLESS CANDIES

FRUIT PASTE

WARTIME TAFFY

PEANUT BRITTLE

RAISIN AND PEANUT LOAF

POPCORN BALLS AND FRITTERS

COCOANUT LOAF

STUFFED DATES

FRUIT LOAF

STUFFED FIGS

SUGARLESS PRESERVES

QUINCE OR PEAR PRESERVES

APPLE, QUINCE, PEACH, PEAR OR PLUM JAM

PUMPKIN OR CARROT MARMALADE

GRAPE JUICE

SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES

SYRUP FOR CANNED FRUIT

SYRUP FOR PRESERVED FRUIT

CRANBERRY JELLY

APRICOT AND RAISIN MARMALADE

CRUMB SPICE PUDDING

TAPIOCA FRUIT PUDDING

MARMALADE PUDDING

PRUNE ROLL

MARMALADE BLANC MANGE

COFFEE MARSHMALLOW CREAM

FRUIT PUDDING

CEREAL AND DATE PUDDING

BAKED APPLES WITHOUT SUGAR

APPLES AND POPCORN

MAPLE RICE PUDDING

ECONOMY PUDDING

OATMEAL AND PEANUT PUDDING

CHOCOLATE BLANC MANGE

OATMEAL FRUIT PUDDING

JELLIED PRUNES

APPLE PORCUPINES

SCALLOPED FRUIT PUDDING

PRUNE FILLING FOR PIE

APPLE AND DATE FILLING

LEMON FILLING FOR PIE

SOUR CREAM FILLING FOR CAKE

MOCK MINCE MEAT FILLING FOR PIE

PUMPKIN FILLING FOR PIE

MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE

WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE

SOUR MILK GINGER BREAD

MAPLE CAKE

COCOANUT SURPRISE

SOY BEAN WAFERS

APPLE SPICE CAKE

CRISP GINGER COOKIES

SOFT CINNAMON COOKIES

WARTIME FRUIT CAKE

HOT WATER GINGER CAKES

SPICED OATMEAL FRUIT CAKES

FRUIT WONDER CAKES

FRUIT PASTE

WARTIME TAFFY

PEANUT BRITTLE

RAISIN AND PEANUT LOAF

POPCORN BALLS AND FRITTERS

COCOANUT LOAF

STUFFED DATES

FRUIT LOAF

STUFFED FIGS

QUINCE OR PEAR PRESERVES

APPLE, QUINCE, PEACH, PEAR OR PLUM JAM

PUMPKIN OR CARROT MARMALADE

GRAPE JUICE

SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES

SYRUP FOR CANNED FRUIT

SYRUP FOR PRESERVED FRUIT

CRANBERRY JELLY

APRICOT AND RAISIN MARMALADE

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

TO RENDER FATS

TO RENDER FAT BY DIRECT METHOD

TO RENDER FAT WITH MILK

TO RENDER FAT BY COLD WATER METHOD

TO RENDER STRONG FLAVORED FATS

TO CLARIFY FAT

CARE OF FAT AFTER BEING USED FOR COOKING

HOW TO MAKE SAVORY FATS

EXTENSION OF TABLE FATS

B.

C.

SUGGESTIONS FOR PASTRY

CORNMEAL PASTRY FOR MEAT OR FISH

PASTRY MADE WITH DRIPPING

PLAIN PASTRY

MEAT OR FISH PIE CRUST

VARIOUS USES FOR LEFTOVER FATS

CREOLE RICE

POTATOES ESPAGNOLE

DUMPLINGS

POTATO SALAD

SOAP

TO RENDER FAT BY DIRECT METHOD

TO RENDER FAT WITH MILK

TO RENDER FAT BY COLD WATER METHOD

TO RENDER STRONG FLAVORED FATS

TO CLARIFY FAT

CARE OF FAT AFTER BEING USED FOR COOKING

HOW TO MAKE SAVORY FATS

EXTENSION OF TABLE FATS

B.

C.

CORNMEAL PASTRY FOR MEAT OR FISH

PLAIN PASTRY

MEAT OR FISH PIE CRUST

CREOLE RICE

POTATOES ESPAGNOLE

DUMPLINGS

POTATO SALAD

SOAP

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

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

FRUITS

VEGETABLES

GROUP 2.—Foods depended on for protein.

GROUP 3.—Foods depended on for starch.

GROUP 4.—Foods depended on for sugar.

GROUP 5.—Foods depended on for fat.

SAUCES MAKE LEFTOVERS ATTRACTIVE

WHITE SAUCE

WHITE SAUCE WITH CHEESE

WHITE SAUCE WITH SHRIMPS

WHITE SAUCE WITH HORSERADISH AND PIMENTO

Serve with boiled beef, hot or cold, or with cold roast beef.

WHITE SAUCE WITH EGG

BROWN SAUCE

BROWN SAUCE WITH OLIVES

BROWN SAUCE WITH PEANUTS

MUSHROOM SAUCE

VEGETABLE SAUCES

DRAWN BUTTER SAUCE

TOMATO SAUCE

FRUIT SAUCE FOR PUDDING

COCOANUT SAUCE

MOLASSES SAUCE

FRENCH SAUCE

SPICE SAUCE

MAPLE SPICE SAUCE

TOMATO SAUCE WITH CHEESE

MEXICAN SAUCE

HARD SAUCE

LEMON OR ORANGE SAUCE

CRANBERRY SAUCE WITH RAISINS

THE USE OF GELATINE IN COMBINING LEFTOVERS

LEFTOVER FRUIT MOLD

MOLDED VEGETABLE SALAD

MOLDED MEAT OR FISH LOAF

RICE IMPERIAL

CREAM SALAD MOLD

CHEESE MOLD

FRUIT SPONGE

ORIENTAL SALAD

SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS

MIXED VEGETABLE SALAD

EGYPTIAN SALAD

CABBAGE, PEANUT AND APPLE SALAD

CHEESE SALAD

FRUIT SALAD

MANDALAY SALAD

POTATO SALAD

MEAT OR FISH SALAD

CAULIFLOWER SALAD

CARROT SALAD

HINDU SALAD

THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL

DATE CRUMB PUDDING

FIG PUDDING

FRUIT TAPIOCA

RICE FRUIT CUSTARD

NUT AND FRUIT PUDDING

CHOCOLATE BREAD PUDDING

CAKE CROQUETTES

CEREAL FRUIT PUDDING

SCALLOPED FISH

SPANISH CASSEROLE

PEANUT LOAF

CHEESE ENTREE

BEAN LOAF

ROYAL FRENCH TOAST

DRIED FRUIT PUDDING

CHEESE SAUCE ON BREAD

SURPRISE CEREAL

SURPRISE CROQUETTES

CHEESE STRAWS

SOUPS UTILIZE LEFTOVERS

CREAM SOUP

MEAT STOCK

TOMATO GUMBO SOUP

LEGUME SOUP

VEGETABLE SOUP

CREAM OF CARROT SOUP

SALMON CHOWDER

CHEESE CREAM SOUP

BEAN SOUP

POTATO AND CHEESE SOUP

ALL-IN-ONE-DISH MEALS

NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE A WELL-BALANCED MENU

LENTILS WITH RICE AND TOMATOES

RICE, TOMATOES, GREEN PEPPER AND BEEF

HOMINY AND CURRIED MUTTON WITH BEETS

TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS

BAKED SOY BEANS WITH GREENS AND TOMATO

CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH

SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE

CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE

FISH AND VEGETABLE CHOWDER

SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES

CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE

LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES

CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH

CURRIED VEGETABLES

WHEATLESS DAY MENUS

1

BREAKFAST

LUNCHEON OR SUPPER

DINNER

2

BREAKFAST

LUNCHEON OR SUPPER

DINNER

3

BREAKFAST

LUNCHEON OR SUPPER

DINNER

4

BREAKFAST

LUNCHEON OR SUPPER

DINNER

5

BREAKFAST

LUNCHEON OR SUPPER

DINNER

MEATLESS DAY MENUS

1

BREAKFAST

LUNCHEON OR SUPPER

DINNER

2

BREAKFAST

LUNCHEON OR SUPPER

DINNER

3

BREAKFAST

LUNCHEON OR SUPPER

DINNER

MEAT SUBSTITUTE DINNERS

VEGETABLE DINNERS

SAVE AND SERVE

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

FRUITS

VEGETABLES

GROUP 2.—Foods depended on for protein.

GROUP 3.—Foods depended on for starch.

GROUP 4.—Foods depended on for sugar.

GROUP 5.—Foods depended on for fat.

WHITE SAUCE

WHITE SAUCE WITH CHEESE

WHITE SAUCE WITH SHRIMPS

WHITE SAUCE WITH HORSERADISH AND PIMENTO

Serve with boiled beef, hot or cold, or with cold roast beef.

WHITE SAUCE WITH EGG

BROWN SAUCE

BROWN SAUCE WITH OLIVES

BROWN SAUCE WITH PEANUTS

MUSHROOM SAUCE

VEGETABLE SAUCES

DRAWN BUTTER SAUCE

TOMATO SAUCE

FRUIT SAUCE FOR PUDDING

COCOANUT SAUCE

MOLASSES SAUCE

FRENCH SAUCE

SPICE SAUCE

MAPLE SPICE SAUCE

TOMATO SAUCE WITH CHEESE

MEXICAN SAUCE

HARD SAUCE

LEMON OR ORANGE SAUCE

CRANBERRY SAUCE WITH RAISINS

LEFTOVER FRUIT MOLD

MOLDED VEGETABLE SALAD

MOLDED MEAT OR FISH LOAF

RICE IMPERIAL

CREAM SALAD MOLD

CHEESE MOLD

FRUIT SPONGE

ORIENTAL SALAD

MIXED VEGETABLE SALAD

EGYPTIAN SALAD

CABBAGE, PEANUT AND APPLE SALAD

CHEESE SALAD

FRUIT SALAD

MANDALAY SALAD

POTATO SALAD

MEAT OR FISH SALAD

CAULIFLOWER SALAD

CARROT SALAD

HINDU SALAD

DATE CRUMB PUDDING

FIG PUDDING

FRUIT TAPIOCA

RICE FRUIT CUSTARD

NUT AND FRUIT PUDDING

CHOCOLATE BREAD PUDDING

CAKE CROQUETTES

CEREAL FRUIT PUDDING

SCALLOPED FISH

SPANISH CASSEROLE

PEANUT LOAF

CHEESE ENTREE

BEAN LOAF

ROYAL FRENCH TOAST

DRIED FRUIT PUDDING

CHEESE SAUCE ON BREAD

SURPRISE CEREAL

SURPRISE CROQUETTES

CHEESE STRAWS

CREAM SOUP

MEAT STOCK

TOMATO GUMBO SOUP

LEGUME SOUP

VEGETABLE SOUP

CREAM OF CARROT SOUP

SALMON CHOWDER

CHEESE CREAM SOUP

BEAN SOUP

POTATO AND CHEESE SOUP

NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE A WELL-BALANCED MENU

LENTILS WITH RICE AND TOMATOES

RICE, TOMATOES, GREEN PEPPER AND BEEF

HOMINY AND CURRIED MUTTON WITH BEETS

TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS

BAKED SOY BEANS WITH GREENS AND TOMATO

CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH

SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE

CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE

FISH AND VEGETABLE CHOWDER

SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES

CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE

LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES

CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH

CURRIED VEGETABLES

1

BREAKFAST

LUNCHEON OR SUPPER

DINNER

2

BREAKFAST

LUNCHEON OR SUPPER

DINNER

3

BREAKFAST

LUNCHEON OR SUPPER

DINNER

4

BREAKFAST

LUNCHEON OR SUPPER

DINNER

5

BREAKFAST

LUNCHEON OR SUPPER

DINNER

1

BREAKFAST

LUNCHEON OR SUPPER

DINNER

2

BREAKFAST

LUNCHEON OR SUPPER

DINNER

3

BREAKFAST

LUNCHEON OR SUPPER

DINNER