THE LOOKOUT COOKBOOK REGION ONE. U.S. Uepartfflent of AgridllIture Forest Service. Northern kegiod MissouJ, Moot3n 59801

Transcription

1 - THE LOOKOUT COOKBOOK REGON ONE U.S. Uepartfflent of Agridllture Forest Service Northern kegiod MissouJ, Moot3n

2 CONTENTS GUDE FOR MEAL PLANNNG A MEASURNG STCK FOR YOUR MEALS 2 MEASUREMENTS 3 TABLE OF WEGHTS AND MEASURES 3 SUBSTTUTES 3 COOKNG TERM DFlNTONS 5 FOOD FACTS AND HNTS 7 HELPFUL HNTS 7 HOW TO USE LEFTOVERS 8 HOW TO USE ONE RECPE N DFFERENT WAYS 9 BEVERAGES 69 PAGE BREADS CAKES AND FROSTNGS 45 CANDY 6 COOKES 57 EGG AND CHEESE DSHES 19 FSH 21 NDEX 71 MEATS, GRAVES AND SAUCES 23 PES 51 PUDDNGS AND SAUCES SALADS AND SALAD DRESSNGS 31 SAN4CHES 63 SOUPS VEGEJABLES 29

3 GUDE FOR MEAL PLANNNG UStNG THE WHOLE EYY AS A UNT, AND GVNG THE MATTER A LTTLE REASONABLE THOUGHT AND NTEREST, T 5 ENTRELY PRACTCAL TO PREPARE WELL-BALANCED MEALS FROM FOREST SERVCE RATONS. THESE LSTS HAVE BEEN COMPLED TO CONFORM, AS CLOSELY AS POSSBLE, WTH THE 145 MAN- DAY RATON LST, AND ARE NECESSARLY CONCERNED WTH CANNED AND NONPERSHABLE FOODS; HOWEVER, WHEN FRESH FRUTS AND VEGETABLES ARE AVAfLABLE, THEY SHOULD BE USED AS THER VTAMN, MNERAL CONTENT, AND ROUGHAGE VALUES ARE GREAT. GROWTH AND PROTECTVE FOODS WHCH HELP PREVENT NERVOUS DSORDERS, SCURVY, RCKETS, AND NFECTONS VTAMN A VTAMN B, B OR F VTAMN C VPTAMJN D VTAMN B2 OR G CANNED MLK MLK BUTTER CHEESE EGGS CARROTS SPNACH PEAS STRNG BEANS CORN SWEET POTATOES PEACHES PRUNES APRCOTS BLACKBERRES PLUMS CANNED MLK WHOLE GRAN CEREALS CARROTS EGG YOLK POTATOES TOMATOES CHERRES GRAPEFRUT PRUNES APPLES BLACKBERRES APRCOTS PLUMS LMA BEANS HAM ROAST BEEF NAVY BEANS RED BEANS GRAPEFRUT TOMATOES CABBAGE SAUERKRAUT CARROTS PEACHES APPLES PEARS BLACKBERRES PLUMS SALMON EGG YOLK CANNED MLK BUTTER TUNA MLK MEAT EGGS TOMATOES SALMON CARROTS ONONS CTRUS FRUTS POTATOES LMA BEANS NAVY BEANS RED BEANS BODY BULDNG AND REGULATNG FOODS MUSCLE, BONE, TEETH PROTEN LME OR CALCiUM PHOSPHORUS RON BULK MLK EGGS CHEESE MEAT FSH COCOA LMA BEANS NAVY BEANS RED BEANS MLK CHEESE SPNACH LMA BEANS NAVY BEANS RED BEANS MLK CHEESE EGGS MEAT FSH PRUNES LMA BEANS NAVY BEANS RED BEANS WHOLE GRAN CEREAL EGG YOLK ROAST BEEF PEAS WHOLE GRAN CEREAL PRUNES RASNS POTATOES LMA BEANS NAVY BEANS RED BEANS CABBAGE SAUERKRAUT ONONS PRUNES RASNS APPLES BAKED POTATOES WTH SKNS WATER COFFEE BLACKBERR ES PLUMS LMA BEANS NAVY BEANS - -

4 STARCH MACARON RCE TAPOCA CORNSTARCH FLOUR WHOLE GRAN CEREALS BREAD CRACKERS POTATOES ENERGY GVNG FOODS SUGAR SYRUPS SUGARS JAMS DRED PRUNES DRED APRCOTS CAKE COOKES FATS BUTTER CHEESE LARD BACON ALL ANMAL AND VEGETABLE FATS AND OLS AN ADULT'S DALY MEALS SHOULD CONTAN: A MEASURNG STCK FOR YOUR MEALS MLK. ONE PNT. ETHER AS A BEVERAGE OR AS A PART OF SOUP, SAUCE, MAN DSHES, HOT CAKES, ON CEREALS, DESSERTS, ETC. FRUTS AND TOMATOES. ONE OR MORE SERVNGS OF CTRUS FRUTS (ORANGE, LEMON, GRAPE- FRUT) OR THEiR JUCES, FRESH PNEAPPLE, CANNED PNEAPPLE OR JUCE, TOMATOES, TOMATO JUCE, OR ANY RAW FRUT OR VEGETABLE RCH N VTAMN C. BREADS AND CEREALS. FLOUR. 1O SERVNGS OF WHOLE GRAN OR PRODUCTS MADE WTH ENRCHED BUTTER. AT EVERY MEAL. VEGETABLES. ONE OR MORE SERVNGS OF GREEN LEAFY OR YELLOW VEGETABLES. TWO OR MORE SERVNGS OF POTATOES, OTHER VEGETABLES OR FRUT. VEGETABLES 1AY BE N STEWS, SALADS, ETC. EGGS. ONE EACH DAY OR AT LEAST THREE OR FOUR A WEEK. MAY BE N PUDDNG, PE OR CAKE, ETC. MEAT, POULTRY, FSH. ONE OR MORE SERVNGS. SWEETS. ADD TO SATSFY THE APPETTE WHEN A SUFFCENT AMOUNT OF PROTECTVE FOODS HAS BEEN EATEN. WATER. SX TO EGHT GLASSES, UNLESS A CTOR ADVSES AGANST T. -2-

5 CUP TABLESPOON PNT QUART GALLON PNT MEASUREMENTS ALL THE MEASUREMENTS N THS COOKBOOK ARE LEVEL UNLESS OTHERWSE SPECJFJED. BE SURE TO MEASURE AMOUNTS CORRECTLY, OTHERWSE YOUR COOKNG MAY BE A FALURE. NSTANCE, F YOU HAVE: FOR TOO MUCH FLOUR N A CAKE, T WLL CAUSE T TO BE DRY AND CRUMBLY, BREAD WLL BE SOLD AND HEAVY, AND SAUCES WLL BE THCK AND PASTY. TOO MUCH FAT WLL MAKE CAKES OLY AND MAY CAUSE THEM TO FALL. GREASE-SOAKED UGHNUTS, AND GREASY GRAVES AND SAUCES. T WLL MAKE TOO MUCH SUGAR WLL MAKE A CAKE WTH A HARD CRUST, OR A STCKY CAKE. MAKES A SOFT, STCKY JELLY. T TOO MUCH LQUD CAUSES CAKE TO FALL EASLY. TOO MUCH SODA GVES A DSAGREEABLE TASTE AND DSCOLORS BREAD AND CAKE. TABLE OF WEGHTS AND MEASURES A FEW GRANS, PNCH, &SH - LESS THAN /8-1/3 TABLESPOON TABLESPOON - 3 S }4 TABLESPOONS - i/4 CUP 5-1/3 TABLESPOONS - 1/3 CUP CUP POUND 8 TABLESPOONS - 1/2 CUP 6 TABLESPOONS - CUP - 1/2 PNT 2 CUPS - ( POUND) 2 PNTS - (2 POUNDS) }4 QUARTS - (8 POUNDS) 6 OUNCES - FLUD OUNCE - 2 TABLESPOONS 6 FLUD OUNCES - (2 CUPS) SUBST TUTES N PLACE OF OF WHTE FLOUR USE 778 CUP OF CORN MEAL, --i CUPS OF ROLLED OATS, OR CUP OF GRAHAM FLOUR. N PLACE OF FRESH CREAM USE UNDLUTED CANNED MLK. N PLACE OF FRESH MLK USE WATER TO CANNED MLK. N PLACE OF FRESH EGGS USE OF POWDERED EGGS FOR EACH FRESH EGG. N PLACE OF CHOCOLATE USE 3 TAaLESPOONS OF COCOA AND OUNCE OF CHOCOLATE. TABLESPOON OF BUTTER FOR EACH -3-

6 COOKNG TERM DEFNTONS BEAT. BLEND. CHOP. BLEND BY MXNG THOROUGHLY, USNG A RAPD, ROTARY MOTON. MX TWO OR MORE NGREDENTS UNTL WELL COMBNED. CUT NTO SMALL PECES. COMBNE. MX NGREDENTS. CREAM. WORK SHORTENNG WTH THE HAND OR A UTENSL UNTL T HAS THE CONSSTENCY OF WHPPED CREAM. CUBE. CUT NTO SQUARES. CUT. () MX FOODS WTH A KNFE OR SCSSORS. (2) NCORPORATE FRM FAT, BUTTER, SHORTENNG, ETC., NTO DRY NGREDENTS WTH VERY LTTLE BLENDNG, PERMTTNG THE FAT TO REMAN N SMALL PARTCLES. DCE. CUT NTO SMALL CUBES. DSSOLVE. LQUEFY A SOLD FOOD, MELT. DOT. DUST. FAT. FLAKE. PLACE SMALL BTS OF BUTTER, CHEESE, ETC., OVER SURFACE OF FOOD. SPRNKLE LGHTLY WTH FLOUR OR SUGAR. SHORTENNG, BUTTER AND SUET, ETC., RENDERED, ALSO OLS. BREAK UP N SMALL PECES. FOLD N. ADD A BEATEN NGREDENT (EGG WHTE OR WHPPED CREAM) TO ANOTHER NGREDENT WTHOUT LOSS OF THE AR NCORPORATED BY BEATNG. HEAP THE LGHTER ON THE HEAVER NGREDENT AND BLEND LGHTLY WTH A DOWN-UP-AND-OVER MOTON. GRATE. MNCE. MX. REDUCE TO SMALL PARTCLES BY RUBBNG ON A GRATER. CHOP VERY FNE. COMBNE BY BEATNG OR STRRNG. PARBOL. BOL FOOD UNTL PARTALLY COOKED. ROLL. SCALD. PLACE ON A BOARD AND ROLL WTH A ROLLNG PN. HEAT LQUD TO A TEMPERATURE JUST BELOW THE BOLNG PONT. SHORTENNG. ANY KND OF FAT SUTABLE FOR BAKNG. SHRED. CUT NTO VERY THN SLCES OR STRPS. SFT. PUT DRY NGREDENTS THROUGH A FNE SEVE OR SFTER. SMMER. STOCK. COOK N LQUD THAT S KEPT JUST BELOW THE BOLNG PONT. LQUD RESULTNG FROM COOKNG MEAT, FSH OR VEGETABLES. UNTL SET. UNTL A LQUD HAS BECOME FRM. WHP. BEAT RAPDLY WTH A UTENSL SO AS TO NCORPORATE AR AND NCREASE VOLUME. -5-

7 FOOD FACTS AND HNTS HELPFUL HNTS CLEANLiNESS S ONE OF THE FOUNDATONS FOR ALL GOOD COOKERY. DSHES AND COOKNG UTENSLS SHOULD BE WASHED THOROUGHLY WTH PLENTY OF SOAP AND THOROUGHLY SCALDED WTH SOLNG WATER BEFORE DRYNG.. OVEN TEMPERATURES FOR BAKNG: SLOW OVEN 2O F. TO 3O F. MODERATE OVEN 3O F. TO 4OO F. HOT OVEN >300 F. TO >3O F. FOR THOSE WHO HAVE NO OVEN THERMOMETER, HERE fs A PRACTCAL TEST: SET A PAN SPRNKLED WTH FLOUR N THE OVEN AND F T BECOMES A DELCATE BROWN N MNUTES, THE OVEN S SLOW. F THE FLOUR TURNS A MEDUM, GOLDEN BROWN N MNUTES, THE OVEN S MODERATE. F THE FLOUR TURNS A DEEP, DARK BROWN N MNUTES, THE OVEN S HOT. GREASE KETTLE ABOUT 2 NCHES XWN FROM UPPER EDGE WHEN COOKNG FRUT OR CANDY AND T WLL NOT BOL OVER. CUT HOT BREAD OR CAKE WTH A HOT KNFE TO PREVENT CRUMBLNG. A LARGE, SMOOTH BOTTLE MAY BE USED AS A SUBSTTUTE FOR A ROLLNG PN. 5. WHEN YOU HAVE THOSE BAcNG POWDER BSCUTS ALL READY FOR THE OVEN, PRESS A TNY PECE OF BUTTER XWN NTO THE CENTER OF EACH AND NOTE THE MPROVEMENT WHEN YOU EAT THEM. 6. F SOUP S TOO SALTY, ADD SLCES OF RAW POTATO, 7, TO PREVENT MLK FROM SCORCHNG SO EASLY, RNSE N MLK TO HEAT. BOL AND REMOVE POTATO SLCES. PAN N HOT WATER BEFORE POURNG 8. TO PREVENT CHEESE FROM MOLDNG, WRAP N A CLOTH ROLL N PAPER. WRUNG OUT N VNEGAR. THEN 9..1HEN COOKNG VEGETABLES, COVER THOSE THAT GROW UNDER THE GROUND, LEAVE UNCOVERED THOSE THAT GROW ABOVE THE GROUND. COOK VEGETABLES SLOWLY N NOT TOO MUCH WATER. 0. WHEN USNG OLD BACON, MUCH OF THE STRONG TASTE DSAPPEARS F BACON S TRMMED CLOSELY. ALLOW BACON TO PARBOL FOR SEVERAL MNUTES N WATER TO WHCH A OF BAKNG SODA HAS BEEN ADDED TO A QUART OF WATER. DRAN, RNSE OFF AND FRY. 4HEN USNG OLD HAM, TRM OFF OUTSOE, PARBOL in WATER AND SO AS ABOVE, AND THEN BOL HAM FOR OR 10 MNUTES N WATER TO WHCH - CUP VNEGAR HAS BEEN ADDED TO EACH QUART OF WATER. DRAN AND COOK AS DEStRED. USNG THS METHOD, OLD HAM REGANS MUCH OF TS ORGNAL FLAVOR. A PNCH OF SO1 CURDUNG. STRRED NTO MLK THAT S TO BE SCALDED WLL KEEP T FROM TO SOUR MLK: () OPEN A CAN OF MLc, LET T STAND WHERE WARM UNTL SOUR; OR (2) A OF VNEGAR TO CUP OF MLK WLL SOUR THE MLK NSTANTLY. i1. BY TURNNG PAN UPSDE JWN AND PLACNG A COLD WET CLOTH OVER PAN, A CAKE MAY BE REMOVED WTHOUT TS STCKNG TO THE PAN. -7-

8 NCH FUL BY SETTNG A DSH OF WATER N THE OVEN WHEN THE CAKE S BAKNG, SCORCHNG OR BURNNG THE CAKE MAY BE PREVENTED. TO BROWN A CUSTARD PE EVENLY, SPRNKLE A LTTLE SUGAR OVER THE TOP BEFORE PUT- TNG NTO THE OVEN. 17. F T APPEARS THAT FOOD HAS BEEN SCORCHED, LFT THE VESSEL HOLDNG THE FOOD FROt1 THE FRE AND ALLOW T TO STAND N A PAN OF COLD WATER FOR A FEW MNUTES. N ALMOST EVERY CASE THE SCORCHED TASTE WLL ENTRELY DSAPPEAR. CLEAN THE PAN B? PLACNG AN NCH OF WATER N T, ADDNG OR MORE OF SO&, AND HEATNG THE WATER TO THE BOLNG PONT. N MAKNG BREAD OR ROLLS, PUT A SAUCEPAN OF BOLNG WATER NTO THE OVEN. STEAM WLL KEEP THE CRUST SMOOTH AND TENDER. THE BOLNG LQUDS MAY BE TURNED NTO GLASS CONTANERS WTHOUT BREAKNG THE VESSEL F THE BOWL OF A SPOON S PRESSED ON THE BOTTOM OF THE CONTANER AND THE HOT LQUD POURED ON THE SPOON. TOUGH MEAT t1ay BE MAOC TENOCR BY POUNDNG, SLOW COOKNG, OR ALLOWNG T TO LE A FEW MNUTES N VNEGAR WATER. USE CUP VNEGAR TO A PNT OF WATER TO MAKE VNEGAR WATER. AN MPROVSED REFRGERATOR FOR FRESH VEGETABLES CAN BE MADE AS FOLLOWS: PUT ABOUT OF WATER N A LARGE, SHALLOW PAN. PLACE LETTUCE, CELERY, ETC., N PAN. WRNG A COARSE TOWEL OR CLOTH OUT OF COOL WATER AND DRAPE OVER THE TOP SO THAT THE CLOTH TOUCHES THE WATER AND THERE S CONTNUAL EVAPORATON. THS KEEPS THE VEGETABLES MOST AND COOL. UNUSED PORTONS OF FOOD MAY BE LEFT N THE OPEN CAN F T S COVERED AND STORED N A COOL PLACE LKE ANY OTHER COOKED FOOD. SOME ACD FOODS, F LEFT N A CAN, ACT ON THE METAL OF THE CAN AND ACQURE AN ASTRNGENT UT HARMLESS TASTE. BULGNG CANS NDCATE SPOLAGE AND CONTENTS SHOULD NOT BE USED. AN ACCUMULA- TON OF RUST ON THE OUTSDE OF CANS DOES NOT HARM THE CONTENTS UNLESS THE CAN RUSTS THROUGH AND LEAKS. UNLESS A DENT HAS CAUSED A CAN TO LEAK, THE CONTENTS OF THE CAN ARE SAFE TO USE. CANNED GOODS SHOULD BE STORED N A DRY PLACE, THE COOLER THE BETTER, BUT NOT BELOW FREEZNG. FREEZNG MAY CHANGE THE APPEARANCE OF CANNED FOODS BUT DJES NOT CHANGE THE NUTRTVE VALUE. HOW TO USE LEFTOVERS THE SECRET OF SUCCESS N COOKNG FOR ONE OR TWO DEPENDS TO A GREAT EXTENT FOR TS SOLUTON UPON THE ABLTY TO USE LEFTOVERS AT SUCCESSVE MEALS. N USNG SURPLUS FOOD, T S MPORTANT TO SUPPLY WHATEVER S LACKNG. F DRY, MOSTEN; F LACKNG ANY PARTCULAR FLAVOR, SEASON WELL OR MX WTH SOMETHNG THAT WLL GVE T A DSTNCTVE AND APPETZNG TASTE; F FOOD 5 HARD, T NEEDS TO BE SOFTENED. AN? LEFTOVER FRUT MAY BE UTLZED FOR FRUT ROLL BY MAKNG BSCUT ROLLNG THE FRUT N THE DJUGH AND BAKNG. UGH AND LEFTOVER BSCUT DOUGH MAY BE USED N PREPARNG MEAT PE. (SEE RECPE ON PAGE 24 ). WTH LEFTOVER MEAT ADD, ACCORDNG TO YOUR TASTE, MUSHROOMS, A FEW SLCES OF POTATO, AN ONON OR TWO, SMALL CUBES OF ANY KND OF VEGETABLE; A FEW SLCES OF BACON, OR A FEW LEFTOVER SAUSAGES. F YOU WSH AN ENTRELY DFFERENT DSH, TAKE MEAT LEFT- OVERS, MX WTH BUTTER AND VEGETABLES, AND FRY. BACON AND SAUSAGE NEED NO FAT ADDED FOR FRYNG. -8-

9 CUP. LEFTOVER COOKED CEREAL MAY BE CUT NTO SLCES AND FRED SLOWLY UNTft BROWN N BACON DRPPNGS. SERVE WTH SYRUP OR JELLY. F YOU HAVE LEFTOVER CAKE, MAKE A SAUCE AND HAVE PUDDNG FOR THE NEXT MEAL. DSSOLVE BTS OF JELLY AND JAM WTH A SMALL AMOUNT OF BOLNG WATER AND USE THEM FOR PUDDNG SAUCES. 7, PANCAKE BATTER COMBNES WELL WTH MEAT, FSH OR VEGETABLES. ADD 3/4 TO OF FNELY MNCED LEFTOVER FOOD TO BATTER, COOK AND SERVE THEM WTH CREAM OR OTHER SAUCE, OR GRAVY, ETC. 8. STALE OR DRY BREAD MAY BE USED N BREAD PUDDNG, TOAST, FRENCH TOAST, CNNAMON TOAST, OR STUFFNG FOR MEAT. BREAD CRUMBS MAY ALSO BE USED AS A SUBSTTUTE FOR CRACKER CRUMBS. TO MAKE BREAD CRUMBS, PLACE STALE BREAD N A SLOW OVEN. WHEN T S DRY, CRUSH T WTH A ROLLNG PN AND PLACE THE CRUMBS N A COVERED CONTANER. HOW TO USE ONE RECPE N DFFERENT WAYS OFTEN A FULL RECPE CAN BE MADE AND USED N MANY DFFERENT WAYS.. A RCH BAKNG POWDER BSCUT UGH MAY BE USED FOR SHORTCAKES, TOASTED BSCWTS; COFFEE CAKE MAY BE MADE BY SPREADNG JUGH WTH MELTED BUTTER, CNNAMON AND SUGAR. PE UGH CAN BE USED N MAKNG TART SHELLS FOR MEAT OR DESSERT, CHEESE STRPS FOR SOUP OR SALAD, AND JAM TURN-OVERS FOR AFTERNOON LUNCHES. CAKE BATTER MAY BE BAKED AS LOAVES, LAYERS, SHEETS OR CUP CAKES, OR AS COTTAGE PUDDNG, TO BE SERVED HOT WTH A SAUCE. A FRUT MXTURE MAY BE ADDED TO THE BATTER TO MAKE A FRUT CAKE, OR SPCES MAY BE ADDED TO MAKE A SPCE CAKE. -9.-

10 CUP TABLESPOON TABLESPOON TABLESPOON BREADS (SEE 'THELPFUL HNTS? FOR CORRECT OVEN TEMPERATURES) BAKNG POWDER BSCUTS FLOUR 2 LEVEL S BAKNG POWDER SUGAR (HELPS BROWN BSCUTS) 2 TABLESPOONS SHORTENNG SALT 1/3 CUP MLK SFT FLOUR, SUGAR, SALT AND BAKNG POWDER1. CUT N SHORTENNG UNTL THOROUGHLY MXED WTH DRY MATERAL, GRADUALLY ADD MLK, AND MAKE NTO SOFT DOUGH. ROLL NCH THCK WTH LTTLE FLOUR ON BOARD, CUT WTH FLOURED BSCUT CUTTER. (A CAN TOP MAY BE USED AS A BSCUT CUTTER.) PLACE ON GREASED PAN AND BAKE N HOT OVEN ABOUT 12 MNUTES OR UNTL NCELY BROWNED. CHEESE BSCUTS N MAKNG CHEESE BSCUTS, OMT OF SHORTENNG AND ADD CUP OF CHEESE. PROCEED AS FOR BAKNG POWDER BSCUTS. SWEET POTATO BSCUTS 3/4 CUP MAS-fEl3 SWEET POTATOES 1 LEVEL S BAKtNG POWDER 2/3 CUP MLK SUGAR 4 TABLESPOONS MELTED BUTTER SALT CUPS FLOUR COMBNE SWEET POTATOES, MLK AND MELTED BUTTER. ADD DRY NGREDENTS WHCH HAVE BEEN SFTED TOGETHER AND MAKE NTO A SOFT DOUGH. TURN OUT ON FLOURED BOARD, ROLL OUT NCH THCK, CUT WTH FLOURED BSCUT CUTTER, PLACE ON GREASED PAN, AND BAKE N HOT OVEN ABOUT 5 MNUTES. CORN BREAD 2 TABLESPOONS SUGAR SALT CUP WHTE FLOUR 3/4 CUP OFSWEET-MLK CUP CORN MEAL EGG 2 LEVEL S BAKNG POWDER MELTED SHORTENNG SFT DRY NGREDENTS TOGETHER. M NGREDENTS SLOWLY, MXNG WELL BAKE N A MODERATELY HOT OVEN. X MLK AND EGG TOGETHER AND ADD TO THE DRY ADD SHORTENNG, POUR NTO WELL-GREASED PAN, AND

11 CUP CAKES CUP SOURJUGH BREAD TO MAKE GOOD SOURUGH BREAD REQURES PRACTCE. NOT BE DSCOURAGED F YOUR FRST FEW TRALS ARE FALURES. TRY AGAN AND YOU WLL SOON ACQURE THE KNACK OF T. SOURDOUGH BREAD S MUCH MORE HEALTHFUL AS A STEADY DET THAN BAKNG POWDER BREAD OR BSCUTS. TO START THE SOURJUGH, USE AN EARTHEN JAR, LARD BUCKET, OR SMLAR RECEPTACLE. MX FLOUR AND 2 TABLESPOONS SUGAR WTH WATER TO A THN CONSSTENCY. F QUCK ACTON S WANTED, USE PART OF A CAKE OF YEAST (DRY OR MOST) ALSO. SET TO ONE S N A WARM (NOT HOT) PLACE UNTfL T SOURS. T WLL FOAM UP, AND MAY RUN OVER THE SDES OF THE JAR OR PAL. WTH PRACTCE YOU CAN TELL WHEN T S SOUR ENOUGH BY THE SMELL. TO MAKE BREAD, TAKE A PAN OF FLOUR, MAKE A DEPRESSON N TH CENTER OF THE FLOUR, AND POUR A QUANTTY OF THE SOUR MXTURE NTO T. ADD A LTTLESALT, A LTTLE SUGAR, AND A FEW PNCHES OF SODA. STR TOGETHER WELL AND KNEAD MORE FLOUR N UNTL TH UGH S FARLY STFF. SHAPE DOUGH AND BAKE N A WELL-GREASED PAN, HAVNG FRST GREASED OR BUTTERED THE TOPS OF THE BSCUTS OR BREAD. TO REPLENSH THE SOURUGH JAR, SMPLY ADD MORE FLOUR, SUGAR AND WATER, STR WELL, AND T WLL BE READY FOR THE NEXT BAKNG. (EXCELLENT HOT CAKES MAY ALSO BE MADE WTH THS SOURUGH BATTER. USE MORE SUGAR THAN FOR BREAD OR BSCUTS. ADD A LTTLE SALT, A PNCH OR TWO OF SODA, STR WELL, AND DROP NTO HOT, GREASED PAN. THE CONSSTENCY OF THE BATTER SHOULD RE THE SAME AS WHEN MAKNG BAKNG POWDER HOT CAKES.) QUCK WHTE BREAD ( 5- BY 10-NCH LOAF) 3 CUPS BREAD FLOUR 2 S SUGAR S SALT YEAST (OR - PACKAGES DRY YEAST) 2 TABLESPOONS LUKEWARM WATER CUP 3 LUKEWARM LQUD (- CUP MLK, - CUP WATER) TABLESPOONS MELTED LARD AND BUTTER COMBNED TME FROM START TO FNSH FOR THS S ABOUT 2- HOURS. N ORDER TO ACHEVE THESE QUCK RESULTS N COLD WEATHER THE NGREDENTS MUST BE WARMED. SFT THE FLOUR BEFORE MEASURNG AND RESFT WTH SUGAR AND SALT. DSSOLVE THE YEAST N LUKEWARM WATER AND ADD TO THE CUP OF LQUD. STR THE LQUD NTO OF THE SFTED NGREDENTS. BEAT WELL. ADD REMANDER OF FLOUR MXTURE, STR N THE SHORTENNG, AND BLEND THESE NGREDENTS UNTL THE JUGH S SM3OTH AND CAN BE HANDLED. KNEAD ON A BOARD A FEW MNUTES AND FORM NTO A BALL. COVER THE DOUGH WTH A CLOTH AND LET STAND N A WARM PLACE FOR 15 MNUTES. KNEAD THE WUGH FOR ABOUT 10 MNUTES, SHAPE NTO A LOAF, AND PLACE N A GREASED 5- BY 10-NCH PAN. LET RSE N A WARM PLACE FOR HOUR OR UNTL UBLE N BULK. BAKE FOR ABOUT 1O MNUTES N A MODERATE OVEN. FOR DARK BREAD USE WHTE AND - GRAHAM, WHOLE WHEAT, OR RYE FLOUR. SEVERAL VARATONS N BREAD MAKNG MAY BE HAD BY ADDNG CHOPPED NUTS, PRUNES, RASNS OR COOKED DRED APRCOTS (NO JUCE). SODA COUNTERACTS THE ACDTY OF THE SOURJUGH. THE QUANTTY OF SO&% TO USE MUST BE LEARNED WTH PRACTCE. TOO MUCH SODA GVES THE BREAD OR BSCUTS A YELLOW APPEAR- ANCE AND DSAGREEABLE TASTE. -12-

12 S EGG TABLESPOON CUP HOUR. TWO-HOUR ROLLS 2 TABLESPOONS SUGAR BEATEN EGG 3/t SALT LUKEWARM LQUD (- CUP MLK, CUP WATER) YEAST CAKE (POWDERED OR MOST YEAST) 2 TABLESPOONS MELTED SHORTENNG 3 CUPS SFTED FLOUR COMBNE SUGAR, EGG, SALT, LQUD, YEAST AND HALF THE FLOUR. MX THOROUGHLY. ADD SHORTENNG, THEN THE REMANDER OF FLOUR. KNEAD UNTL SMOOTH. LET RSE UNTL TWCE TS SZE. SHAPE NTO ROLLS (UPON A GREASED BOARD) AND LET RSE PLACE N GREASED PAN AND BAKE N MODERATE OVEN FOR 20 MNUTES. CNNAMON ROLLS UGH (USE RECPE FOR TWO-HOUR ROLLS) /3 CUP BUTTER CNNAMON CUP BROWN SUGAR FRENCH TOAST SALT AND PEPPER TO TASTE CUP WATER VANLLA CUP CANNED MLK BEAT EGG, ADD REMANNG NGREDENTS. NTO THS DP SLCES OF DRY BREAD AND FRY THEM N HOT GREASE. SERVE WTH MAPLE SYRUP OR JAM. FLUFFY FRENCH TOAST 3 EGGS SALT AND PEPPER TO TASTE MLK FOR EACH EGG VANLLA BEAT WHTES OF EGGS UNTL STFF. BEAT YOLKS SEPARATELY AND ADD MLK AND SEASONNG'. FOLD WHTES NTO YOLK MXTURE; DP SLCES OF BREAD QUCKLY NTO THS AND FRY N DEEP, HOT FAT. SERVE WTH JAM OR SYRUP. CNNAMON TOAST - CUP SUGAR BUTTER CNNAMON MX SUGAR AND CNNAMON. TOAST SLCES OF BREAD. WHLE STLL HOT, SPREAD WTH BUTTER, SPRNKLE WTH CNNAMON AND SUGAR MXTURE, AND REHEAT. TURN UGH ON FLOURED BOARD AND ROLL OUT TO -NCH THCKNESS. SPREAD WTH MELTED BUTTER, SPRNKLE WTH SUGAR AND CNNAMON. ROLL UGH UP NTO A ROUND CYLNDER- SHAPED ROLL, AND CUT NTO -NCH SLCES. PLACE N WELL GREASED PAN AND LET RSE TO DOUBLE THER SZE. BRUSH TOPS WTH MELTED SHORTENNG AND BAKE N MODERATE OVEN FOR APPROXMATELY 20 MNUTES. -13-

13 CUP CUP CUP GRDDLE CAKES CUP FLOUR 2 EGGS, WELL BEATEN - LEVEL S BAKNG POWDER 3/1k CUPS MLK 2 TABLESPOONS SUGAR 2 TABLESPOONS MELTED BUTTER OR SALT SHORTEN NG SFT FLOUR TOGETHER WTH BAKNG POWOER, SUGAR AND SALT. COMBNE MLK AND EGGS AND ADD TO FLOUR MXTURE. STR ONLY UNTL SMOOTH AND ADD SHORTENNG. BAKE ON HOT FRYNG PAN OR GRDDLE. (MAKES 12 SMALL CAKES.) SOUR MLK HOT CAKES EGG - CUPS FLOUR SALT 2 CUPS SOUR MLK 2 TABLESPOONS SUGAR 2 TABLESPOONS MELTED SHORTENNG OR LEVEL SODA BUTTER MX FLOUR WTH SALT, SUGAR AND SODA. THEN ADD TEMS AS THEY APPEAR ON THE LST. MX WELL AND BAKE ON HOT GRDDLE OR FRYNG PAN. CORN MEAL PANCAKES CUP CORN MEAL 2 TABLESPOONS MELTED BUTTER TABLESPOON SUGAR 2 CUPS FLOUR SALT 2 LEVEL S BAKNG POWDER 2 CUPS BOLNG WATER EGG CUPS MLK MX CORN MEAL, SUGAR AND SALT AND POUR NTO BOLNG WATER. STR WELL AND LET STAND UNTL LUKEWARM. ADD MLK, MELTED BUTTER, SFTED FLOUR, TO WHCH HAS BEEN ADDED BAKNG POWDER, THEN WELL-BEATEN EGG. BAKE N THN CAKES ON HOT FRYNG PAN OR GR DDLE. MUFFNS CUP SUGAR CUP MLK 2 CUPS FLOUR 2 EGGS 3 LEVEL S BAKNG POWDER CUP MELTED SHORTENNG j SALT CUP RASNS (OPTONAL) SFT ALL DRY NGREDENTS, ADD MLK, EGGS AND MELTED SHORTENNG. MX ALL TOGETHER. STR ONLY ENOUGH TO MX WELL OR MUFFNS WLL BECOME TOUGH. POUR NTO GREASED MUFFN TNS AND BAKE N VERY HOT OVEN ABOUT 15 TO 20 MNUTES. OATMEAL MUFFNS FNE ROLLED OATS 2 TABLESPOONS SUGAR SFTED FLOUR EGG 4 LEVEL S BAKNG POWDER MLK SALT 2 TABLESPOONS MELTED SHORTENNG MX THE DRY NGREDENTS. BEAT THE EGG SLGHTLY, ADD THE MLK, AND STR WTH THE MELTED FAT NTO THE DRY MXTURE. BAKE N GREASED MUFFN PANS N A MODERATELY HOT OVEN FOR 25 TO 30 MNUTES. SERVE HOT, OR WHEN COLD, SPLT, BUTTER, AND TOAST BEFORE SERV NG.

14 CUP S CROUTONS 2 TABLESPOONS MELTED BUTTER OR 2 TO 3 SLCES WHTE BREAD MARGAR NE SPREAD BOTH SDES OF BREAD WTH THE MELTED BUTTER. CUT BREAD NTO i-to -NCH CUBES. BAKE ON COOKY SHEET N MODERATE OVEN UNTL CUBES ARE BROWN. DUMPL NGS FLOUR CUP MLK SALT 2 TABLESPOONS MELTED FAT BAKNG POWDER OR SALAD OL SFT FLOUR, SALT AND BAKNG POWDER, ADD MLK AND FAT. STR TO A SOFT DOUGH. DROP DUMPLNGS FROM SPOON ON TOP OF BOLNG STEW. COVER TGHTLY AND STEAM WTHOUT LFT- NG COVER 12 TO 15 MNUTES. -15-

15 QUART CUP ONON, MNUTE. OR soups SOUP STOCK CUT OR CRACK ANY LARGE BONES, SUCH AS KNUCKLES, PUT N LARGE KETTLE, ADD SALT, ONON AND CELERY, AND COVER WTH COLD WATER. BRNG TO BOL AND SMMER SLOWLY FOR SEVERAL HOURS. LET COOK, SKM FAT FROM TOP, REMOVE BONE, AND STORE N COOL PLACE. BEAN SOUP (SEE "HOME BAKED BEANS" FOR NSTRUCTONS ON PREPARNG NAVY BEANS.) COOKED NAVY BEANS 3 SLCES BACON, CHOPPED AND FRED STRANED TOMATOES (OPTONAL) CRSP CHOPPED FNE 3 TABLESPOONS BUTTER OR BACON GREASE 2 QUARTS OF WATER 3 TABLESPOONS FLOUR SALT AND PEPPER TO TASTE TO MAKE SOUP, COOK FRST FOUR NGREDENTS UNTL ONON S DONE. THEN BLEND FLOUR WTH MELTED BUTTER OR BACON GREASE (DO NOT ALLOW TO BROWN). ADD 2 CUPS OF THE SOUP AND COOK STR N BACON AND REST OF SOUP AND ADD SALT AND PEPPER. POTATO SOUP 2 SLCES BACON, CHOPPED AND FRED CRSP SMALL ONON, CHOPPED FNE 2 TABLESPOONS BUTTER OR BACON GREASE 3 POTATOES, DCED SALT QUART MLK CELERY SALT (OPTONAL) PEPPER TO TASTE FRY CHOPPED BACON, ADD ONONS AND FRY N THE BUTTER OR BACON GREASE UNTL SOrT BUT NOT BROWNED. ADD TO DCED POTATOES, SALT, AND COVER WTH WATER. COOK UNTL SOFT, ADD MLK AND SEASON TO TASTE. TOMATO SOUP CAN TOMATOES TABLESPOON BUTTER ONON, CHOPPED FNE PEPPER TO TASTE CUP WATER SALT - CUP CANNED MLK SODA COOK TOMATOES AND ONON N - CUP WATER FOR 10 MNUTES. HEAT MLK, BUTTER AND SEASONNG - CX) NOT BOL. ADD SOE TO TOMATOES, THEN ADD MXTURE SLOWLY TO MLK. FRED BACON MAY BE ADDED. CHL SOUP 2 ONONS, CHOPPED FNE CAN TOMATOES TABLESPOON FAT SALT AND PEPPER TO TASTE 1 CAN ROAST BEEF CHL SEASONNG (OPTONAL) CAN RED BEANS BROWN ONONS N FAT. DCE BEEF AND ADD TO ONONS. COOK ABOUT 10 OR 15 MNUTES AND ADD TO COOKED BEANS. ADD TOMATOES, SEASON TO TASTE, AND BRNG TO A BOL

16 P CAN TABLESPOON TABLESPOON CUPS CREAM OF CORN SOUP CORN 2 TABLESPOONS BUTTER 2 CUPS r1lk SALT AND PEPPER TO TASTE 2 TABLESPOONS FLOUR CELERY SALT (OPTONAL) CHOP CORN. ADD MLK TO CORN AND HEAT. 1X FLOUR AND BUTTER, ADD 4 TABLESPOONS COLD MLK AND BLEND WELL. ADD TO HOT MXTURE AND COOK TO THCKNESS DESRED. BEFORE SERVNG ADD SEASONNG. - VEGETABLE SOUP 2 QUARTS STOCK (SEE RECPE ON PAGE 7) CUP CORN 2 RAW CARROTS, DCED 2 CUPS TOMATOES ONON, CHOPPED FNE 2 RAW POTATOES, DCED CUP CANNED PEAS SALT AND PEPPER TO TASTE HEAT STOCK, ADD VEGETABLES, EXCEPT POTATOES, SMMER - HOUR. ADD POTATOES AND CONTNUE SMMERNG FOR AN ADDTONAL HOUR. ADD SEASONNG. SERVE VERY HOT. (LEFT- OVER VEGETABLES 1AY BE USED.) F DESRED SOUR CREA1 MAY BE ADDED TO SOUP ABOUT 5 1NUTES BEFORE SERViNG. ONON SOUP 12 ONONS 3 CUPS STOCK (SEE RECPE ON PAGE 17.) BUTTER GRATED CHEESE FLOUR SALT AND PEPPER TO TASTE PEEL ONONS UNDER WATER, SLCE THN. FRY N BUTTER UNTL BROWN. ADD FLOUR TO ONONS, BLEND. COMBNE 1XTURE WTH STOCK AND HEAT. ADD A LTTLE CHEESE AND SEASONNG AND SERVE HOT. FOR CROUTONS, SEE RECPE ON PAGE 5. FOR DUMPLNGS, SEE RECPE ON PAGE 5. -i8-

17 EGG EGG AND CHEESE DSEES SCRAMBLED EGGS 3 EGGS (OR 3 TABLESPOONS DRY EGGS) SALT AND PEPPER TO TASTE TO /3 CUP MLK MX WELL-BEATEN EGGS AND MLK AND ADD SALT AND PEPPER. NG PAN AND STR UNTL EGGS ARE CREAMY BUT NOT DRY. SMALL PECES OF FRED HAM, BACON, FRANKFURTERS OR CORN MAY BE ADDED TO THE ABOVE DSH F DESRED. BAKE DEGGS BREAK EGGS NTO BUTTERED BAKNG DSH AND SEASON TO TASTE. COVER EGGS WTH A TABLESPOON OF CREAM OR UNDLUTED CANNED MLK. ADD DCED OR SLCED PECES OF CHEESE N DESRED QUANTTY. BAKE N MODERATE OVEN 0 MNUTES AND SERVE WT- HOT, BUTTERED TOAST. POACHED EGGS ON TOAST BOL WATER VGOROUSLY. DROP FROM SAUCER NTO BOLNG WATER, LOWER HEAT. WTH SPOON DP BOLNG WATER OVER EGG. COVER PAN FOR 2 MNUTES. REMOVE EGG AND SERVE ON BUTTERED TOAST. ADD BUTTER, SALT AND PEPPER TO TASTE. ADDNG ABOUT OF SALT OR A FEW DROPS OF VNEGAR TO THE BOLNG WATER BEFORE DROPPNG EGG N HELPS TO HOLD EGG TOGETHER. (STALE EGGS WLL NOT POACH.) OMELET 3 EGGS SALT AND PEPPER TO TASTE 3 TABLESPOONS UNDLUTED CANNED MLK 1k TABLESPOONS MELTED BUTTER BEAT YOLKS UNTL CREAMY, ADD SEASONNG AND MLK. BEAT WHTES OF EGGS UNTL STFF, CUT AND FOLD NTO YOLK MXTURE. HEAT BUTTER N FRYNG PAN, POUR N OMELET AND COOK SLOWLY. WHEN SET AND SLGHTLY BROWN, PLACE N OVE11 TO DRY TOP. FOLD AND SERVE MMEDATELY. JELLY OR JAM MAY BE SPREAD OVER THE OMELET JUST BEFORE FOLDNG, F DES RED. PERFECTON OMELET 3 EGGS SALT AND PEPPER TO TASTE 3 S CORNSTARCH (SCANT) - BAKNG POWDER CUP MLK CHEESE OR COOKED HAM OR BACON BEAT EGG YOLKS, ADD CORNSTARCH DSSOLVED WTH LTTLE MLK, ADD REST OF MLK AND SALT. BEAT EGG WHTES STFF, ADD BAKNG POWDER. BLEND ALL TOGETHER. POUR NTO HOT, GREASED SKLLET AND BAKE 20 TO 30 MNUTES N MODERATE OVEN. CHOPPED CRSP BACON, COOKED HAM, OR CHEESE MAY BE USED N OMELET. FSH OMELET USE COOKED FSH SUCH AS CANNED SALMON. MOSTEN WTH A LTTLE CREAM, AND HEAT. CHOP FNE, SEASON WTH SALT AND PEPPER, SPREAD ON THE OMELET BEFORE FOLDNG. POUR NTO HOT, GREASED FRY- -'9-

18 ONON MACARON AND CHEESE PACKAGE MACARON (l CUPS) SALT AND PEPPER TO TASTE 2 TABLESPOONS BUTTER - CUP MLK TABLESPOON FLOUR CUP FNELY CUT CHEESE COOK MACARON N 3 CUPS BOLNG WATER AND SALT UNTL TENDER. DRAN. frelt BUTTER, ADD FLOUR AND SEASONNG AND BLEND THOROUGHLY. POUR N MLK AND STR UNTL THCK AND SMOOTH, ADD CHEESE AND STR UNTL CHEESE HAS MELTED. PUT MACARON AND CHEESE SAUCE ALTERNATELY N LAYERS N BAKNG PAN. DCED HAM MAY BE SPRNKLED OVER MXTURE BEFORE BAKNG. BAKE N MODERATE OVEN UNTL BROWN. BAKED EGGS AND RCE N TOMATO SAUCE CUP UNCOOKED RCE 2 TABLESPOONS MELTED BUTTER 2 CUPS CANNED TOMATOES OR OTHER FAT 3/)4 SALT 2 TABLESPOONS FLOUR BAY LEAF (OPTONAL) 5 EGGS 2 TABLESPOONS GRATED CHEESE CLOVES (OPTONAL) CUP BUTTERED BREAD CRLMBS COOK THE RCE N PNT OF BOLNG SALTED WATER UNTL WATER S ABSORBED. RNSE STARCH FROP4 RCE WTH HOT WATER TO MAKE T FLUFFY. PREPARE A SAUCE BY COOKNG THE TOMATOES AND SEASONNGS FOR 10 MNUTES. THCKEN WiTH 8LEND FAT AND FLOUR. MAKE A LAYER OF THE RCE N A SHALLOW GREASED BAKNG DSH, DROP THE RAW EGGS CAREFULLY ON THE RPCE, POUR ON THE SAUCE, AND SPRNKLE THE GRATED CHEESE MXED WTH THE BUTTERED BREAD CRUfrBS OVER THE TOP. BAKE N A SLOW OVEN UNTL THE EGGS ARE SET. -20-

19 P CUP CUP BATCH FSH SALMON LOAF SMALL CAN OF SALMON, DRANED EGG CUP BREAD CRUMBS CUP MLK SALT AND PEPPER TO TASTE TABLESPOON MELTED BUTTER MX NGREDENTS, PLACE N BUTTERED BAKNG DSH, AND BAKE UNTL FRM AND BROWNED. LEFTOVER BAKED POTATOES (MASHED) MAY BE SUBSTTUTED FOR BREAD CRUMBS TO MAKE LOAF 1ORE 1OST. A OF CHOPPED ONON MAY BE ADDED F DESRED. CREAMED SALMON WTH PEAS ON TOAST 3 TABLESPOONS FLOUR SALT AND PEPPER TO TASTE 2 TABLESPOONS BUTTER SMALL CAN SALMON, DRANED 2 CUPS 1LK SMALL CAN PEAS BLEND FLOUR AND BUTTER, ADD MLK, AND SEASON. COOK UNTL MXTURE THCKENS, STRRNG CONSTANTLY. ADD SALMON AND PEAS AND COOK ABOUT 5 MNUTES. SERVE ON SLCES OF CRSP TOAST. SALMON CAKES CAN SALMON EGG 2 CUPS COLD MASHED POTATOES SALT AND PEPPER TO TASTE DRAN JUCE FROM SALMON AND MX WELL WTH POTATOES AND EGG. CAKES AND BROWN N HOT FAT. SHAPE NTO FLAT ROUND SALMON WGGLE 2 TABLESPOONS BUTTER CUP DRANED PEAS 2 T6LLSPOONS FLOUR CAN SALMON MLK OF BSCUJTS SALT AND PEPPER TO TASTE BLEND FLOUR AND autter, ADD MLK, AND SEASON. COOK UNTL THCKENED. ADD PEAS AND SALMON. SERVE ON HOT BiSCUTS. SALMON CROQUETTES TABLESPOON BUTTER TABLESPOON FLOUR -- CUP MLK SALT AND PEPPER TO TASTE PAPRKA TO TASTE CANNED SALMON LE1ON JUCE (OPTONAL) iake CREAM SAUCE WTH BUTTER, FLOUR, MLK, SALT AND PEPPER, COOKNG UNTL THFCK. PUT SALMON NTO BOWL, ADD SAUCE AND LEMON JUCE; MX WELL WTH FORK UNTL SALMON S WELL BROKEN. SET ASDE; WHEN COLD, MOLD NTO DESRED SHAPE, ROLL N BREAD CRUMBS AND DP N EGG BEATEN WTH TABLESPOON COLD MLK, THEN N BREAD CRUMBS. LET DRY AN HOUR. FRY N DEEP, HOT FAT. SERVE WTH BUTTER SAUCE. (GROUND CHCKEN MAY E USED NSTEAD OF SALMON.) BUTTER SAUCE. MELT OVER LOW HEAT CUP BUTTER, ADD AND BLEND N TABLESPOON FLOUR, 2 TABLESPOONS MLK, /8 SALT, AND 2 TABLESPOONS CHOPPED PARSLEY. STR CONSTANTLY UNTL THCKENED

20 TABLESPOON TABLESPOON CUP CUP CLOVE CUP PNT CREAMED TUNA FSH BUTTER - CUPS TUNA FSH FLOUR SALT AND PEPPER TO TASTE MLK CELERY SALT (OPTONAL) CREAM PAPRKA 2 EGGS, BEATEN MELT BUTTER, ADD FLOUR AND BLEND WELL, ADD MLK AND CREAM MXED WTH BEATEN EGGS A LTTLE AT A TME. COOK UNTL MXTURE THCKENS. ADD TUNA AND SEASONNG. COOK ABOUT 5 MNUTES. SERVE ON BUTTERED TOAST. FSH PE 2 TABLESPOONS BUTTER SALT AND PEPPER TO TASTE 2 TABLESPOONS FLOUR - CAN SALMON CUP MLK COOKED VEGETABLES BLEND MELTED BUTTER AND FLOUR, ADD MLK AND SEASON. COOK UNTL THCKENED. ADD SALMON AND COOKED VEGETABLES (SUCH AS POTATOES N SMALL DCED PECES, FRED CHOPPED ONON, PEAS, CARROTS), PUT N BUTTERED BAKNG DSH, COVER WTH BREAD OR CRACKER CRUMBS OR BSCUT UGH, AND BAKE UNTL BROWN N MODERATE OVEN. (ROAST BEEF CUT N SMALL PECES MAY BE SUBSTTUTED FOR THE SALMON.) BAKED OYSTERS AND BACON OF GARLC (OPTONAL) /8 PAPRKA )4 TABLESPOONS BUTTER OYSTERS, DRANED BREAD CRUMBS STRPS OF BACON CUT NTO -NCH PECES SALT PEPPER TO TASTE RUB SKLLET WTH THE GARLC, MELT THE BUTTER N THE SKLLET. STR AND BROWN THE BREAD CRUMBS N THE BUTTER AND SEASON WTH THE SALT AND PAPRKA. PLACE THE OYSTERS N A BAKNG DSH AND COVER THEM CLOSELY WTH THE CRUMBS AND BACON PECES. BAKE N A HOT OVEN UNTL THE BACON S CRSP. -22-

21 HEAD SLCE HOUR veats, GR VES AND SAUCES SL C RUB THCK SLCE OF HAM WTH A MXTURE SUGAR. PLACE N BAKNG DSH, ADD JUl MODERATE OVEN HOUR. D SMOKED HAM OF 2 TABLESPOONS FLOUR, 14 TABLESPOONS BROWN E FROM SMALL CAN OF PNEAPPLE, AND BAKE N SHANK END OF HAM 14 SMALL POTATOES CABBAGE, CUT N 14 PECES BOLED H PLACE HAM N COLD WATER, SMMER HOU UNTL NEARLY TENcER. ADD POTATOES, C MNUTES. REMOVE VEGETABLES CAREFULLY ON PAGE 15.) M WTH VEGETABLES 3 TO 14 CARROTS SALT AND PEPPER TO TASTE DRAN. ADD FRESH WATER TO COVER AND COOK BBAGE, CARROTS AND SEASONNG AND COOK 30 TO AVOD BREAKNG. (SEE RECPE FOR JMPLNGS AL AN HAM POUND SLCED HAM CUP CANNED TOMATO JUCE 14 SMALL PEELED ONONS PEPPER TO TASTE CUT HAM NCH THCK. PLACE N A COV RED FRYNG OR ROASTNG PAN. SLCE ONONS OVER HAM AND ADD TOMATOES, PEPPER AND - CU WATER. COVER AND BAKE N A MODERATE OVEN. REMOVE HAM TO PLATTER AND PREP RE A GRAVY OF THE TOMATO JUCE AND DRPPNGS BY ADDNG THCKENNG. (A TABLESPOON 0 F FLOUR MXED WTH A LTTLE COLD WATER, ENOUGH TO MAKE A THN PASTE, TO A CUPFUL OF RAVY.) BAKED HAM AND SWEET POTATOES MASH CUPS SWEET POTATOES AND SEASO WTH SALT AND PEPPER TO TASTE. ADD A LTTLE CANNED MLK, ENOUGH TO MAKE POTATOES OLD THER SHAPE, AND A OF MELTED BUTTER. CUT TWO SLCES OF CANNED HAM NCH THCK, PUTTNG N BOTTOM OF BAKNG PAN. SPREAD ON MASHED SWEET P U TATOES AND PLACE OTHER SLCE OF HAM ON TOP OF POTATOES. M X CUP OF SYRUP AND A T BLESPOON OF BUTTER. PUT A FEW SPOONS OF THS OVER THE HAM EVERY 10 MNUTES. BAKE OR 30 MNUTES N A MORATE OVEN. BAKED HAM AND RSH POTATOES PLACE A THCK SLCE OF HAM N A BAKN DSH. ADD THNLY SLCED RAW POTATOES WHCH HAVE BEEN SPRNKLED LGHTLY WTH FLOU ADD THE LrD, AND BAKE SLOWLY FOR ABOU - POUR OVER THEM ENOUGH HOT MLK TO COVER, HOURS, OR UNTL THE POTATOES AND HAM ARE THOROUGHLY COOKED. THE SALT AND FAT U F THE HAM ARE SUFFCENT TO SEASON THE POTATOES. F NECESSARY, ADD A LTTLE MLK FROM TME TO TME JRNG COOKNG, AND TOWARD THE END REMOVE THE LD TO LET HE POTATOES BROWN ON TOP. F THE HAM S VERY SALTY, SOAK T, PR COOKNG T WTH THE POTATOES. THE AC T MORE TENDER WHEN COOKED. FERABLY N BUTTERMLK OR SOUR MLK, BEFORE D OF SOUR MLK WLL SOFTEN THE HAM AND MAKE -23-

22 CUPS CAN SMALL CUP HAM CASSEROLE SLCE OF HAM ( NCH THCK) 3 COOKNG APPLES BROWN SUGAR WATER BUTTER 3 WHOLE CLOVES (OPTONAL) SPREAD SUGAR OVER HAM, DOT WTH BUTTER, PLACE N BUTTERED BAKNG DSH. COVER WTH SLCED APPLES, SPRNKLE WTH BROWN SUGAR, ADD TS OF BUTTER. POUR WATER OVER MXTURE. BAKE N MODERATE OVEN UNTL HAM S TENDER. MEAT PE BEEF STEW (or USE ROAST BEEF) 2 TABLESPOONS BUTTER ONON, CUT FNE SALT AND PEPPER TO TASTE PLACE ABOVE NGREDENTS N BUTTERED BAKNG DSH, COVER WTH GRAVY MADE WTH MEAT DRPPNGS AND 2 TABLESPOONS FLOUR. ANY SMALL AMOUNT OF LEFTOVER VEGETABLES SUCH AS CARROTS, POTATOES, STRNG BEANS, PEAS, ETC., MAY BE ADDED TO THE STEW MXTURE F DESRED. LEFTOVER MEAT, SUCH AS HAM, ROAST BEEF AND FRED BACON CUT N SMALL PECES MAY ALSO BE ADDED. MAKE BSCUT D3UGH, USNG FLOUR 14 TABLESPOONS SHORTENNG 3 LEVEL S BAKNG POWDER 3/14 CUP MLK 3/t SALT SFT FLOUR, SALT AND BAKNG POWDER TOGETHER. ORK SHORTEN?NG NTO MXTURE. SLOWLY ADD MLK AND MAKE NTO SOFT DOUGH. ROLL TO NCH THCKNESS AND PLACE OVER MEAT. BAKE N HOT OVEN UNTL BROWN. SHEPHERD'S PE GREASE A BAKNG DSH AND COVER THE SDES WTH A THN LAYER OF SEASONED MASHED POTATOES. FLL THE CENTER WTH WELL-SEASONED, SLGHTLY THCKENED BEEF STEW WTHOUT POTATOES, WTH CREAMED CHCKEN, OR FSH. COVER THE TOP WTH MASHED POTATOES AND BAKE UNTL THE PE S HOT THROUGH AND LGHTLY BROWNED ON TOP. A SMALL AMOUNT OF BAKNG POWDER OR A WELL-BEATEN EGG ADDS TO THE LGHTNESS OF THE POTATOES. PGS N BLANKETS FOLD FRANKFURTERS OR CANNED VENNA SAUSAGES NTO BSCUT DOUGH AND BAKE UNTL BROWN. MAKE A CREAM GRAVY AND POUR OVER FRANKFURTERS. SERVE HOT. PGS N BLANKETS DELUXE GASH FRANKFURTERS LENGTHWSE. PUT A THN SLCE OF CHEESE N EACH GASH AND SPREAD A LTTLE MUSTARD ON EACH SDE OF THE CHEESE. THEN ROLL EACH FRANKFURTER N A SLCE OF BACON. SECURE THE BACON AT EACH END WTH TOOTHPCKS. BROL OR BAKE THE FRANK- FURTERS UNTL THE BACON S CRSP

23 TO CUP POUND CUP MEAT LOAF TABLESPOON MELTED BUTTER TABLESPOON FLOUR CUP MLK EGG, BEATEN CUP CHOPPED COOKED MEAT OR MEAT AND VEGETABLES - CUP BREAD CRUMBS 2 S CHOPPED PARSLEY (OPTONAL) - ONON JUCE OR TABLESPOON MNCED ONON SALT PREPARE CREAM SAUCE BY BLENDNG MELTED BUTTER AND FLOUR AND ADDNG MLK. COOK UNTL THCKENED AND COOL SLGHTLY. BEAT N THE EGG. ADD MEAT, BREAD CRUMBS, PARSLEY, ONON AND SALT AND MX WELL. PLACE THESE NGREDENTS N A GREASED BAKNG DSH AND BAKE N A MODERATE OVEN FOR 45 MNUTES. MEAT CROQUETTES 2 TABLESPOONS FLOUR SALT AND PEPPER TO TASTE 2 TABLESPOONS BUTTER ANY LEFTOVER COOKED MEAT, GROUND MLK CRACKER CRUMBS EGG MAKE A WHTE SAUCE BY BLENDNG MELTED BUTTER AND FLOUR AND ADDNG MLK. COOK UNTL MXTURE THCKENS. ADD SEASONNG, MOSTEN MEAT WTH SAUCE, FORM NTO CROQUETTES, LET STAND 30 MNUTES. ROLL N FNE CRACKER CRUMBS, DP NTO BEATEN EGG, AGAN N CRACKER CRUMBS. FRY N DEEP HOT FAT. SERVE WTH OR WTHOUT TOMATO SAUCE. (FOR SAUCE, SEE RECPE ON PAGE 28.) BEEF AND BEAN STEW 4 SLCES DCED BACON CANNED TOMATOES BONELESS STEWNG MEAT (OR USE ONON, MNCED CAN OF ROAST BEEF) CELERY SALT (OPTONAL) 2 CUPS CANNED KDNEY OR LMA BEANS SALT AND PEPPER TO TASTE FRY BACON AND ADD DCED MEAT (BROWN FRST F NECESSARY), BEANS, TOMATOES AND SEASONNG. PLACE N BUTTERED BAKNG DSH, COVER AND COOK SLOWLY ABOUT 2 HOURS. (F CANNED ROAST BEEF S USED, COOKNG TME MAY BE REDUCED TO HOUR.) MULLGAN STEW CAN ROAST BEEF, CUT FNE CAN EACH OF PEAS, CORN, TOMATOES AND STRNG BEANS 2 LARGE POTATOES, DCED 2 SMALL ONONS, DCED SALT AND PEPPER TO TASTE CUP CATSUP TABLESPOON BUTTER COMBNE NGREDENTS AND COOK SLOWLY FOR HOUR. ADD A LTTLE COLD WATER AND COOK A FEW MNUTES LONGER TO DUMPLNGS ON PAGE 15.) 2 TABLESPOONS FLOUR MXED WTH THCKEN. (SEE RECPE FOR -25-

24 CUP CAN CUPS SH PWRECK THS RECPE MAY BE MAL N LARGER OR SMALLER AMOUNTS, BUT FOR SX PEOPLE (SUCH AS WHEN THE RANGER OR SOME OF THE "BG SHOTS" ARE ARRVNG) THE FOLLOWNG AMOUNTS MAY BE USED: 2 LARGE ONONS POUND HAMBURGER POTATOES CAN TOMATOES 1t STALKS OF CELERY OR CELERY SMALL CAN KDNEY BEANS SALT (OPTONAL) SALT AND PEPPER TO TASTE NTO BAKNG PAN PUT TWO LAYERS OF EACH OF THE FOLLOWNG NGREDENTS: RAW SLCED POTATOES, RAW SLCED ONONS, CHOPPED CELERY OR SPRNKLE GENEROUSLY WTH CELERY SALT, BROWNED HAMBURGER, AND SALT AND PEPPER. OVER THS POUR TOMATOES. COVER AND COOK 2 HOURS. ADD KDNEY BEANS ON TOP ABOUT HOUR BEFORE SERVNG. CORNED BEEF HASH 2 TABLESPOONS BUTTER - CLPS BOLED POTATOES, DCED CUP CHOPPED ONONS CANNED CORNED BEEF, DCED MELT THE BUTTER AND FRY THE ONONS N T. ADD THE POTATOES AND CORNED BEEF. STR THE MXTURE, THEN BROWN OVER SLOW HEAT. SERVE WTH POACHED EGGS. BAKED CORNED BEEF CORNED BEEF WHOLE CLOVES (OPTONAL) CUP BROWN SUGAR CHL POWDER 2 TABLESPOONS CHOPPED PCKLE REMOVE CORNED BEEF, WHOLE, FROM THE CAN AND STUD T WTH CLOVES. MAKE A PASTE BY STRRNG A LTTLE WATER NTO THE SUGAR AND ADDNG CHL POWDER. ADD PCKLE. SPREAD THE BEEF WTH THE PASTE. BAKE N A MORATE OVEN ABOUT 10 MNUTES OR UNTL NCELY BROWN. CORNED BEEF AND CABBAGE 3 SMALL CARROTS 3 SMALL ONONS 2 CUPS HOT WATER SMALL HEAD CABBAGE CAN CORNED BEEF PEEL, QUARTER AND ADD THE CARROTS AND ONONS THE CABBAGE, WHCH HAS BEEN CUT NTO WEDGES, COVER, AND COOK FOR 15 MNUTES MORE. TO WATER. COOK FOR 30 MNUTES. ADD PLACE SLCED CORNED BEEF ON VEGETABLES, DRED BEEF N CHEESE SAUCE CHEESE SAUCE CUP OR MORE CHPPED BEEF, SHREDED PREPARE CHEESE SAUCE (SEE RECPE ON PAGE 28) AND ADD CHPPED BEEF TO T. SERVE OVER CORN BREAD SQUARES, BSCUTS OR TOAST. HEAT AND -26-

25 TABLESPOONS CUPS TABLESPOON CUPS CREAMED DRED BEEF - TABLESPOONS FLOUR CUP CREAM BUTTER POUND DRED BEEF, SHREDE2ED MLK PEPPER TO TASTE BLEND FLOUR AND BUTTER N HOT PAN, ADD MLK, CREAM. STR AND COOK UNTL QUTE THCK. ADD BEEF TO HOT CREAM SAUCE AND SERVE ON TOAST OR BSCUTS. QUCK DRED BEEF DSH 2 TABLESPOONS BUTTER POUND DRED BEEF FLOUR CUP CHOPPED ONON MLK CRUSHED CORN FLAKES SALT PEPPER TO TASTE 5 SWEET POTATOES, COOKED OR CANNED BLEND FLOUR, SALT AND BUTTER N HOT PAN AND ADD MLD. COOK UNTL MXTURE THtCKENS. CUT THE POTATOES NTO CUBES AND SHRED THE DRED BEEF. ADD ONONS TO CREAM SAUCE. PLACE THESE NGREDENTS N LAYERS tn A GREASED CASSEROLE, COVER THE TOP WTH CORN FLAKES, AND txt WTH BUTTER OR SPRNKLE WTH CHEESE. BAKE N A MORATE. OVEN FOR 30 MNUTES. SC RA P P LE - POUND BACON ONON JUCE 2 CUPS WATER 2 TABLESPOONS MNCED PARSLEY 3/4 CUP CORN 1EAL (OPTONAL) SALT CHOP BACON. FRY LGHTLY N HOT SKLLET. HEAT WATER TO BOLNG N A SAUCEPAN. STR N CORN MEAL. ADD BACON AND SEASONNGS. COOK OVER LOW HEAT UNTL VERY THCK, STRRNG CONSTANTLY. TRANSFER TO LOAF PAN (3 x 7 NCHES) AND CHLL SEVERAL HOURS OR OVERNGHT. COVER WTH WAXED PAPER TO KEEP CRUST FROM FORMNG. CUT NTO THN SLCES. DP N FLOUR OR BEATEN EGG AND CRUMBS AND FRY N BACON FAT N HOT SKLLET. SERVES 1 TO 6. FOR A COMPLETE MEAL SERVE WTH SCRAMBLED EGGS AND FRED APPLE SLCES. BROWN GRAVY TABLESPOON BUTTER OR FAT N WHCH MEAT WAS COOKED TABLESPOON FLOUR CUP BEEF BROTH OR EOLNG WATER SALT AND PEPPER TO TASTE PLACE FAT N PAN, ADD FLOUR AND BROWN, ADD LQUD AND STR UNTL SMOOTH AND THCK. SEASON TO TASTE AND SMMER FOR 5 MNUTES. CREAM GRAVY 2 TABLESPOONS FAT - CUPS MLK 2 TABLESPOONS FLOUR SALT AND PEPPER TO TASTE MELT FAT N PAN, ADD FLOUR, BLEND, ADD MLK AND STR CONSTANTLY UNTL THCKENED. -21-

26 CUPS CUP CAN CAN TABLESPOON TABLESPOON TABLESPOON CUP CUP CUP CUP TABLESPOON CHEESE SAUCE 2 TABLESPOONS BUTTER SALT 2 TABLESPOONS FLOUR /8 PAPRKA MLK A FEW GRANS CAYENNE PEPPER OR LESS MLD CHEESE, GRATED OR DRY MUSTARD DCED MELT THE BUTTER N A SAUCEPAN, STR N THE FLOUR UNTL BLENDED, THEN STR THE MLK N SLOWLY. WHEN THE SAUCE S SMOOTH AND BOLNG REJCE THE HEAT AND ADD THE CHEESE AND SEASONNG. STR THE SAUCE UNTL THE CHEESE S MELTED. (MAKES ABOUT 2 CUPS.) TOMATO SAUCE 2 CUPS CANNED TOMATOES 2 WHOLE CLOVES 2 SLCES ONON FLOUR SUGAR BUTTER OR OTHER FAT. BAY LEAF SALT AND PEPPER 2 WHOLE ALLSPCE SMMER THE TOMATO, ONON, SUGAR AND SPCES FOR 10 MNUTES. STRAN AND MEASURE THE LQUD. FOR EACH CUP OF LQUD BLEND FLOUR AND MELTED FAT, ADD TO THE TOMATO JUCE WTH SALT AND PEPPER TO SEASON, AND STR UNTL THCKENED. CONTNUE TO COOK FOR 5 TO 10 MNUTES. SERVE HOT WTH MEAT LOAF OR CROQUETTES. QUCK TOMATO SAUCE CONDENSED TOMATO SOUP SALT AND PEPPER TO TASTE HEAT SOUP AND ADD SEASONNG. QUCK TOMATO CHEESE SAUCE CONDENSED TOMATO SOUP SALT OR MORE GRATED CHEESE PEPPER OR PAPRKA HEAT THE SOUP AND ADD THE SEASONNG. STR AND COOK THESE NGREDENTS UNTL THEY ARE HOT. ADD THE CHEESE AND STR UNTL THE CHEESE S MELTED. WHTE SAUCE TH N BUTTER MLK OR OTHER LQUD FLOUR SALT MEDUM 2 TABLESPOONS BUTTER MLK OR OTHER LQUD 2 TABLESPOONS FLOUR SALT THCK 3 TABLESPOONS BUTTER MLK OR OTHER LtQUD 3 TO 14 TABLESPOONS FLOUR SALT BLEND THE MELTED BUTTER AND FLOUR THOROUGHLY, ADD THE MLK OR OTHER LQWD AND SALT. HEAT AND STR CONSTANTLY UNTL THCKENED. -28-

27 CUPS SMALL VEGF'ABLES FRED APPLES COOKNG APPLES i CUP BROWN SUGAR 3 TABLESPOONS FAT WASH AND CORE APPLES, CUT NTO WEES. FRY N HOT FAT N SKLLET UNTL BROWN. ADD 2 TO 3 TABLESPOONS OF WATER, COVER AND SMMER UNTL TENDER. STR N BROWN SUGAR AND COOK A FEW MNUTES LONGER. SERVES 1 TO 6. ASPARAGUS ON TOAST LEAVE THE STALKS OF CANNED ASPARAGUS WHOLE OR CUT NTO 2-NCH PECES. HEAT, DRAN, AND ARRANGE NEATLY ON SLCES OF BUTTERED TOAST. SPRNKLE WTH SALT AND PEPPER, POUR MELTED BUTTER OR OTHER FAT OVER THE TOP, AND SERVE. ADD A POACHED EGG (PAGE 19) ON TOP AND A BT OF HOT MLK AND YOU HAVE A MEAL N ONE DSH. SCALLOPED ASPARAGUS AND SPAGHETT CUPS SPAGHETT BROKEN N SMALL P ECES 2 CUPS CANNED OR COOKED ASPARAGUS AND L QU D 2 TABLESPOONS FLOUR 2 TABLESPOONS MELTED BUTTER CUP RCH MLK l DROPS TABASCO SAUCE (OPTONAL) SALT CUP BUTTERED BREAD CRUMBS COOK THE SPAGHET N SALTED, BOLNG WATER FOR 5 MNUTES OR UNTL TENDER AND DRAN. DRAN THE LQUD FROM THE ASPARAGUS AND CUT THE STALKS N SHORT PECES. PREPARE A SAUCE OF THE FLOUR, BUTTER, MLK, AND ASPARAGUS WATER, AND ADD THE TABASCO SAUCE AND SALT. N A GREASED BAKNG DSH PUT A LAYER OF THE COOKED SPAGHETT, THEN ONE OF ASPARAGUS, COVER WTH THE SAUCE, AND CONTNUE UNTL ALL THE NGREDENTS ARE USED. COVER THE TOP WTH BUTTERED BREAD CRUMBS. BAKE N A MODERATE OVEN FOR ABOUT 20 M)NUTES OR UNTL THE CRUMBS ARE GOLDEN BROWN. HOME BAKED BEANS NAVY BEANS 2 TABLESPOONS SHORTENNG SALT AND PEPPER TO TASTE CUP CATSUP MUSTARD 3 TABLESPOONS BROWN SUGAR OR ONON (OPTONAL) 3 TABLESPOONS MOLASSES SOAK BEANS OVERNGHT N COLD WATER, DRAN. COVER WTH COLD WATER AND COOK UNTL SOFT. DRAN AND PUT BEANS N BUTTERED BAKNG DSH. SMALL ONON N MDDLE OF POT ADDS FLAVOR. MX OTHER NGREDENTS AND POUR OVER BEANS. PLACE SLCES OF BACON ON TOP. BAKE SLOWLY ABOUT 3 HOURS. F NECESSARY, BOLNG WATER MAY BE ADDED TO BEANS OCCASONALLY. N ADDNG WATER BE SURE T S BOLNG HOT, OTHERWSE T HARDENS THE BEANS. VEGETABLES AU GRATN COOKED ONONS, CABBAGE, CAULFLOWER, CARROTS, PEAS, STRNG BEANS OR A COMB!NAT ON OF PRACTCALLY ANY VEGETABLES S GOOD. NCE WAY TO USE SEVERAL SMALL AMOUNTS OF LEFT- OVERS. PLACE VEGETABLES N A SHALLOW GREASED BAKNG DSH AND POUR OVER THEM A THN WHTE SAUCE TO WHCH CHEESE HAS BEEN ADDED. COVER WTH BUTTERED BREAD CRUMBS AND BAKE N A MODERATE OVEN UNTL THE SAUCE BUBBLES AND THE CRUMBS ARE BROWN. (SEE PAGE 28 FOR WHTE SAUCE RECPE.) -29-

28 CUPS CUP CUP TABLESPOON CUP CUP SCALLOPED STRNG BEANS DRAN THE LQUD FROM CANNED OR COOKED STRNG BEANS AND PUT THEM N A SHALLOW, GREASED BAKNG DSH. COVER WTH TOMATO SAUCE, SPRNKLE WTH BUTTERED BREAD CRUMBS MXED WTH GRATED CHEESE, AND BAKE N A MODERATE OVEN UNTL THE SAUCE BUBBLES AND THE CRUMBS ARE BROWN. (FOR TOMATO SAUCE SEE PAGE 28.) HARVARD BEETS CAN BEETS, DCED OR SLCED - CUP SUGAR TABLESPOON CORNSTARCH SALT CUP VNEGAR 2 TABLESPOONS BUTTER MX SUGAR, CORNSTARCH AND SALT, ADD VNEGAR. BOL SAUCE FOR 5 MNUTES, STRRNG CONSTANTLY. ADD BUTTER AND POUR SAUCE OVER BEETS. LET STAND FOR A FEW MNUTES AND SERVE. SCALLOPED CABBAGE, SPAGHETT, AND CHEESE SPAGHETT BROKEN N SMALL SALT PECES POUND CHEESE 2 TABLESPOONS FLOUR QUART SHREDDED CABBAGE 2 TABLESPOONS BUTTER OR OTHER FAT CUP BUTTERED BREAD CRUMBS 2 CUPS MLK COOK THE SPAGHETT N BOLNG, SALTED WATER FOR 15 MNUTES OR UNTL TENR, AND DRAN. MAKE A SAUCE OF THE FLOUR, FAT, MLK, AND SALT. GRATE OR SHRED THE CHEESE, ADD TO THE HOT SAUCE, AND STR UNTL MELTED. PUT THE CABBAGE, SPAGHETT, AND SAUCE N A BUTTERED BAKNG DSH N LAYERS AND COVER THE TOP WTH THE BUTTERED BREAD CRUMBS. BAKE N A MODERATE OVEN FOR 20 TO 30 MNUTES OR UNTL CRUMBS ARE BROWN. STUFFED CABBAGE LEAVES COMBNE COOKED, GROUND MEAT AND CUP COOKED RCE. MOSTEN WTH A LTTLE GRAVY OR BLEND TOGETHER WTH A BEATEN EGG. SEASON TO TASTE. PUT A SMALL AMOUNT ON EACH CABBAGE LEAF AND ROLL UP. FASTEN WTH TOOTHPCKS. PLACE BUNDLES N FRYNG PAN. CONTANNG 2 TO 3 TABLESPOONS HOT FAT. BROWN SURFACE LGHTLY. ADD - CUP WATER, COVER TGHTLY, AND SMMER 10 MNUTES. MAKES 6. (FOR COOKED RCE SEE PAGE3.) CARROTS AND PEAS CANNED OR COOKED CARROTS MLK CANNED PEAS SALT BUTTER /8 PEPPER TABLESPOON FLOUR SUGAR COMBNE CARROTS AND PEAS, HEAT, AND SERVE WTH MELTED BUTTER. OR MAKE A SAUCE OF THE FLOUR, BUTTER, MLK, SUGAR AND SEASONNG, AND ADD CARROTS AND PEAS. SERVE HOT. -30-

29 BUNCH CUP CUP ONON, LEVEL 3 - GLAZED CARFOTS CARROTS 3 TABLESPOONS BUTTER TABLESPOONS SUGAR CNNAMON SCRAPE CARROTS, SPLT LENGTHWSE, AND COOK N A SMALL AMOUNT OF BOLNG, SALTED WATER UNTL TENDER. DRAN. ADD MXTURE OF BUTTER, SUGAR AND CNNAMON AND SU1ER OVER VERY LOW HEAT UNTL WELL GLAZED. CORN AND MACARON COOKED MACARON SALT ANb PEPPER TO TASTE 3/14 CUP 1EDUM WHTE SAUCE 3 SLCES CHOPPED BACON CUP CANNED CORN PREPARE A WHTE SAUCE, ADD COOKED MACARON, CORN AND SEASONNG. POUR NTO BUTTERED BAKNG DSH AND ADD A LAYER OF BACON. BAKE 15 M NUTES N A MODERATE OVEN OR UNTL BACON S CRSP. (FOR WHTE SAUCE SEE PAGE 28.) SCALLOPED CORN CANNED CORN BEATEN EGG CUP MLK CUP BREAD OR CRACKER CRUMBS LEFTOVER CORN MAY BE USED. COMBNE CORN, EGG, BREAD OR CRACKER CRUMBS, MLK, SALT AND PEPPER. PUT N BUTTERED BAKNG DSH AND BAKE N A MODERATE OVEN UNTL FRM OR SET. CORN, TOMATOES, AND CHEESE ON TOAST SLCED 2 CUPS CANNED TOMATOES 3 TABLESPOONS MELTED BUTTER OR OTHER 2 CUPS CANNED CORN FAT SALT 3 TABLESPOONS FLOUR POUND SHARP CHEESE, SHAVED THN BROWN THE ONON N THE FAT, ADD FLOUR AND M!X THOROUGHLY. ADD THE OTHER NGREDENTS EXCEPT THE CHEESE AND COOK FOR ABOUT 10 MNUTES. STR N THE CHEESE AND WHEN MELTED SERVE ON CRSP TOAST. APPLE FRTTERS 2 EGGS TABLESPOON BAKNG POWDER SUGAR SALT CUP MLK CANNED APPLES 2 CUPS FLOUR BEAT EGG YOLKS, ADD SUGAR AND BEAT, ADD MLK. STR THS MXTURE NTO FLOUR TKAT HAS BEEN MXED AND SFTED WTH THE BAKNG POWDER AND SALT. FOLD N THE STFFLY BEATEN EGG WHTES. ADD SLCED CANNED APPLES, COVERNG WELL WTH BATTER. DROP BY SPOONFULS NTO DEEP FAT AND FRY. ROLL N SUGAR OR SERVE WTH SYRUP. MAKES DESSERT OR GOOD JUST PLAN WTH PORK OR FOWL

30 SMALL CUP CUP CUP CUP CORN FRTTERS CAN CORN SALT PEPPER TO TASTE 2 EGGS, BEATEN MELTED BUTTER CUP MLK FLOUR BAKNG POWDER CHOP THE CORN VERY FNE AND ADD SALT, PEPPER, WELL-BEATEN EGGS, BUTTER, MLK, FLOUR AND BAKNG POWDER. BEAT WELL. DROP BY SPOONFULS NTO DEEP FAT AND FRY. HOMNY CAKES 2 CUPS CANNED HOMNY SALT TO TASTE 2 TABLESPOONS FLOUR PAPRKA (OPTONAL) BEATEN EGG BUTTER OR DRPPNGS DRAN HOMNY AND COMBNE WTH FLOUR, EGG, SALT AND PAPRKA. FORM THESE NGREDENTS NTO FLAT CAKES. PLACE THE CAKES N HOT BUTTERED SKLLET AND 6ROWN. SERVE THEM HOT WTH HONEY OR SYRUP. FRENCH FRED ONONS ON ONS 2/3 CUP MLK FLOUR TABLESPOON MELTED BUTTER SALT TO TASTE 2 EGGS, BEATEN PEEL ONONS UNDER WATER, SLCE THN, SEPARATE NTO RNGS, AND LET STAND N A BOWL OF MLK FOR 15 MNUTES. DRAN WELL. DP NTO A BATTER MADE FROM THE EGGS, SALT, BUTTER, MLK AND FLOUR AND FRY N DEEP, HOT FAT. OR RNGS MAY BE DPPED ONLY N FLOUR AND FRED AS ABOVE. STUFFED ONONS ONONS - CANNED MUSHROOMS (OPTONAL) CREAM MEAT, SAUSAGE, OR PEAS FOR FLLNG CUP FNE BREAD CRUMBS SALT AND PEPPER TO TASTE CELERY SALT (OPTONAL) COOK ONONS N BOLNG, SALTED WATER N UNCOVERED PAN UNTL TENDER. DRAN, COOL, REMOVE CENTER WTHOUT DSTURBNG OUTER SHELL. FRY MUSHROOMS N BUTTER, CHOP WTH ONON CENTER, ADD BREAD CRUMBS, MEAT, AND CREAM TO MOSTEN. FLL ONON SHELLS, COVER WTH BUTTERED BREAD CRUMBS AND PUT N BUTTERED BAKNG DSH. BAKE ABOUT 20 MNUTES, WTH LJTTLE HOT WATER AND BUTTER. POTATOES AU GRATN - -k CUPS MLK GRATED CHEESE 2 TABLESPOONS FLOUR t CUPS COOKED, DCED POTATOES 2 TABLESPOONS BUTTER OR OTHER FAT BUTTERED BREAD CRUMBS SALT PREPARE A SAUCE WTH THE FAT, FLOUR, MLK AND SALT. ADD THE CHEESE AND STR UNTL MELTED. N A SHALLOW GREASED BAKNG DSH PLACE THE POTATOES, POUR THE CHEESE SAUCE OVER THEM, AND COVER THE TOP WTH THE BUTTERED BREAD CRUMBS. BAKE N A MODERATE OVEN FOR 20 TO 30 MNUTES OR UNTL THE CRUMBS ARE GOLDEN BROWN AND THE POTATOES ARE THOROUGHLY HEATED. -32-

31 TABLESPOON BAKED POTATOES WASH i MEDUM-SZED POTATOES, REMOVE BAD SPOTS. DRY AND GREASE LGHTLY WTH LARD OR BUTTER. BAKE N A MODERATE OVEN 50 MNUTES OR UNTL SOFT. STUFFED BAKED POTATOES 3 LARGE FLAT POTATOES BUTTER 2 TABLESPOONS HOT MLK SALT AND PEPPER TO TASTE BAKE POTATOES AS SHOWN ABOVE. REMOVE FROM OVEN, CUT LENGTHWSE, AND SCOOP OUT POTATO. MASH POTATOES, ADD BUTTER, MLK, SEASONNG, AND WHP POTATOES. GRATED CHEESE ADDED TO MASHED POTATOES ADDS A GREAT DEAL. REFLL SHELLS, SPRNKLE WTH PAPRKA OR GRATED CHEESE, AND RETURN TO OVEN FOR 3 OR MNUTES TO HEAT AND BROWN SLGHTLY FRENCH FRED POTATOES WASH, PEEL AND CUT POTATOES NTOEGHT-tS LENGTHWSE. DRY POTATOES N TOWEL AND FRY N DEEP, HOT FAT. DRAN ON SOFT PAPER, SPRNKLE WTH SALT, AND SERVE. HASHED BROWN POTATOES CHOP COLD, BOLED POTATOES FNE. SEASON WTH SALT, PEPPER AND MNCED ONON (CHOPPED GREEN PEPPER AND PMENTO MAY BE ADDED F DESRED). HAVE FAT ABOUT /8 NCH DEEP N FRYNG PAN. WHEN HOT, ADD POTATOES AND COOK SLOWLY, STRRNG OCCASONALLY UNTL BROWN COVER PAN POTATOES ARE FRYNG N FOR THE FRST PART OF COOKNG. FRED POTATOES AND ONONS PEEL AND SLCE THN TWO OR THREE POTATOES. PEEL AND SLCE ONE ONON. PLACE POTATOES AND ONONS N HOT, GREASED SKLLET, SEASON AND COVER. TURN OFTEN TO PREVENT STCKNG, ALLOW TO SOFTEN AND BROWN EVENLY. SERVE AT ONCE. MASHED POTATOES PARE AND BOL POTATOES. WHEN DONE, DRAN, THEN MASH UNTL FLUFFY, ADD A HEAPNG TABLESPOON OF BUTTER, SALT, PEPPER TO TASTE, AND ABOUT 2 TABLESPOONS OF HOT MLK. BEAT UNTL CREAMY. LEFTOVER MASHED POTATOES MAY BE BROWNED N FAT FOR THE NEXT MEAL. POTATO PATTES LEFTOVER MASHED POTATOES MAY BE USED TO MAKE POTATO PATTES. POTATOES, DROP BY SPOONFULS NTO A HOT, GREASED FRYNG PAN. BEAT AN EGG NTO THE FRY UNTL GOLDEN BROWN. POT LUCK PUT SMALL PECES OF RAW POTATO N BAKNG PAN (THE AMOUNT DEPENDNG ON NUMBER BENG SERVED), ADD ONE SLCED ONON, ONE SMALL CAN TOMATOES, SALT AND PEPPER. ADD ENOUGH WATER TO COVER. PLACE SLCED BACON ON TOP, COVER AND BAKE UNTL POTATOES ARE SOFT. REMOVE COVER AND BROWN BACON. -33-