Foods that will win the war

D. To 1 pound of butter or butter substitute add one cup peanut butter. Blend thoroughly with wooden spoon or butter paddle; this may be used in place of butter as a new and delightful variation. E. To 1 pound softened butter add 1 pound softened butter substitute (oleomargarine, nut margarine, vegetable margarine) or hydrogenated fat. Blend thoroughly with butter paddle or wooden spoon and use as butter. SUGGESTIONS FOR PASTRY Whole wheat makes a more tasty crust than bread flour and all rye pastry has even better flavor than wheat flour pastry. Half wheat or rye and the other half cornmeal (white or yellow) makes an excellent pastry for meat or fish pie. If cornmeal is added, use this recipe: CORNMEAL PASTRY FoR MEAT oR FISH #% cup cornmeal 2 tablespoons fat 4 cup rye or wheat flour 4 cup cold or ice water 1 teaspoon baking powder Sift dry ingredients. Cut in fat. Add water and roll out on well fioured board. PASTRY MADE WITH DRIPPING Well made, digestible pastry should have a minimum of fat to make a crisp flaky crust. It should be crisp, not brittle; firm, not crumbly. Pastry may be made in large amounts, kept in refrigerator for several days and used as needed. Roll out only enough for one crust at a time as the less pastry is handled, the better. PLAIN PASTRY 1 eup flour 4 teaspoon salt 4 cup fat About 4 cup cold or ice water Mix flour and salt. Cut in fat and add just enough cold or ice water to make the mixture into a stiff dough. Roll out. This recipe makes one crust. MEAT OR FISH PIE CRUST 2 cups flour 4 cup any kind of dripping 4 teaspoons baking powder 1 cup meat stock or milk 1 teaspoon salt Sift dry ingredients. Cut in fat if solid, or add if liquid. Stir in meat stock or milk to make a soft dough. Place on top of meat or fish with gravy in greased baking dish and bake 30 to 40 minutes in moderately hot oven. VARIOUS USES FOR LEFTOVER FATS CREOLE RICE 2 tablespoons savory drip- 14 cups tomato juice and pulp pings 1 teaspoon onion juice 3 tablespoons flour 2 tablespoons chopped green pepper 1. teaspoon salt 1 tablespoon chopped olives 4 teaspoon cayenne 1 cup of rice 1 cup water Wash rice and soak in water 30 minutes. Melt fat, add .dry ingredients and gradually the tomatoes. Stir in rice and other ingredients, also the water in which rice was soaked. Cook slowly onehalf hour or until rice is tender. POTATOES ESPAGNOLE 2 cups pared and sliced 4 teaspoon cayenne potatoes 4 cups boiling water 2 tablespoons bacon drippings 1 tablespoon chopped green 2 tablespoons minced onion "pepper or pimento 4 teaspoon salt Melt drippings. Add onion and cook until slightly brown. Add other seasonings and water. Pour over potatoes. Let cook slowly in oven until potatoes are tender, about 30 minutes. DUMPLINGS 2 cups flour 4 teaspoons baking powder 1 teaspoon salt 2 tablespoons drippings 1 cup water, meat stock or milk Sift dry ingredients. Cut in fat. Gradually add liquid to make a soft dough. Roll out, place on greased pan and steam 20 minutes, or drop into stew and cook covered 30 minutes. Serve at once. POTATO SALAD 2 cups freshly cooked and 4 teaspoon salt diced potatoes 2 tablespoons chopped peppers 4 cup bacon drippings 2 tablespoons vinegar 4 teaspoon cayenne Mix drippings, salt, pepper, vinegar and cayenne. Add to the potatoes and mix thoroughly. Chill and serve. Cold cooked potatoes may be used, but the flavor is better if mixed while potatoes are hot. SOAP 1 can lye 1 quart cold water 6 lbs. fat. (Fat for soap should be fat which is no longer useful for culinary purposes. )