The Institute cook book

Soak peanuts over night in 2 quarts of water; in the morning, drain, add remaining water, bay leaf, celery and onion; boil this slowly 4 or 5 hours, stirring frequently to prevent burning, or boil 15 minutes and place in fireless cooker over night. Rub through sieve and return to fire. When again hot add the milk and let soup boil up ; then season and serve. MEAT SAVING Meat saving is to be accomplished in various ways : 1. By doing without Pork, Beef, Mutton. 2. By using meat less frequently — In "meatless days." 3. By serving smaller portions. 4. By using meat extenders, such as a dish of rice, tomatoes and a little meat. 5. By using substitutes such as cheese, eggs, fish, game, poultry, dried beans and peas. MEAT EXTENDERS TAMALE PIE (Serves 6) 2 cups commeal 1 pound Hamburger steak 21/2 teaspoons salt 2 cups tomatoes 6 cups boiling water 1/2 teaspoon Cayenne pepper, or 1 onion 1 small chopped sweet pepper 1 tablespoon fat 1 teaspoon salt Make a mush by stirring the cornmeal and IJ^ teaspoons salt into boiling water. Cook in a double boiler or over water for 45 minutes. Brown the onion in the fat, add the Hamburger steak and stir until the red color disappears. Add the tomato, pepper and .salt. Grease a baking-dish, put in a layer of cornmeal mush, add the seasoned meat, and cover with mush. Bake 30 minutes. BEEF STEW 1 pound beef 1 cup carrots cut up small 4 potatoes cut in quarters 1 teaspoon salt ¼ peck green peas or 1 can Cut meat in small pieces and brown in the fat from the meat. Simmer in 2 quarts of water for 1 hour. Add the peas and carrots and cook for ½ hour, then add the potatoes. If canned peas are used, add them 10 minutes before serving. Serve when potatoes are done. Variations 1. The Meat. — This may be any kind and more or less than a pound may be used. Use the cheap cuts, the flank, rump, neck, or brisket. TThe long, slow cooking makes them tender. Game and poultry are good. 2. Potatoes and barley may be used or barley alone, or rice, hominy, or macaroni. 3. Vegetables. — Carrots, turnips, onions, peas, beans, cabbage, tomatoes are good, canned or fresh. Use one or more of these, as you wish. 4. Parsley, celery tops, onion tops, seasoning herbs, or chopped sweet peppers add to the flavor. 5. Many left-overs may be used — not only meat and vegetables, but rice or hominy. SUBSTITUTES FISH CHOWDER 1 three-pound fish 1 quart sliced potatoes 4 tablespoons drippings 3 cups hot milk 1 medium onion, chopped fine "^ Skin and bone the fish, and cut into inch cubes. Cover the bone and trimmings with cold water and let simmer for J^ hour. Cook Cook the onion in the fat for 5 minutes, then pour into a stew pan. Parboil the sliced potatoes for 5 minutes, then drain and add layers of fish and potatoes to the fat and onion in the stew pan. Season each layer with salt and pepper. Strain the liquor in which the fish bones have been cooking over all, and cook about 20 minutes until fish and potatoes are tender. Then add the scalded milk. If desired thicker, sprinkle a little cornmeal between each layer of fish and potatoes. BAKED SALT FISH 2 cups salt fish (flaked) 2 eggs 2 cups cold mashed potatoes 2 to 3 tablespoons of drippings 1 pint milkk