The Institute cook book

1 tablespoon cornstarch, or 2 cups cooked hominy 1/2 teaspoon paprika V4 cup bread crumbs Vi to 1 cup cheese, grated or cut 1 teaspoon salt fine Make a sauce of the fat, cornstarch, salt and milk. _ Add the cheese and paprika to the sauce, arrange the hominy in baking dish and pour the sauce over it. Cover with crumbs and bake 20 minutes in a moderate oven. The hominy and cheese may be arranged in layers and the white sauce poured over it if preferred. COTTAGE CHEESE AND NUT LOAF 1 cup cottage cheese Vi teaspoon pepper 1 cup nut meats (use those lo- 2 tablespoons chopped onion cally grown) 1 tablespoon oleomargarine, 1 cup stale bread crumbs meat drippings or vegetable Juice of 1/2 lemon oils 1 teaspoon salt Mix the cheese, ground nuts, crumbs, lemon juice, salt and pepper. Cook the onion in the fat and a little water until tender. Add to the first mixture the onion and sufficient water or meat stock to moisten. Mix well, pour into a baking dish and brown in the oven. Variations Two cups of cooked oatmeal may be substituted for the cheese and the bread crumbs. One pound of beans, cooked and put through a sieve may be substituted for the nuts. American cheese, grated or cut fine, may be used in place of cottage cheese. The amount of liquid added will vary in each case. The seasoning may be varied to suit the case. Especial attention must be given to seasoning of dishes which have as their foundation beans, rice, or other foods having little flavor of their own. Use peppers, onions, garlic, leek, celery, catsup, Worcestershire sauce, etc., for increasing flavor. Bean and nut loaves should be served with highly seasoned sauces. BROWN NUT SAUCE 2 tablespoons drippings or vege- 11/2 cups meat or vegetable table oil stock or milk 2 tablespoons peanut butter 1/2 teaspoon salt 31/2 tablespoons flour Few grains pepper Brown the fat, add peanut butter and when well mixed add flour and continue browning. Pour in the stock gradually, stirring constantly. Bring to the boiling point and add salt and pepper. ITALIAN TOMATO SAUCE 2 cups cooked tomatoes 1/2 cup cut green peppers V2 cup finely cut onion 4 tablespoons butter substitute y^ cup grated or cut turnip or vegetable drippings Vz cup grated or cut carrot 2 tablespoons flour 2 teaspoons salt Cook vegetables (except tomato) in the fat until tender. Add tomato and salt, cook 5 minutes. Put through strainer, return to fire, add flour mixed with 2 tablespoons cold water, boil 5 minutes. PIMENTO SAUCE Force canned pimento through a strainer. Add 3^ cup of this puree to 1 cup of white sauce. FAT SAVING We use twice as much fat as some of our Allies. The amount used here should be not more than % pound per person per week and 6 ounces for children under ten. Use butter as sparingly as possible on the table, except for children. Do not use it in cooking. Peanut butter, jellies, or a nut and fig paste are excellent substitutes. Use little pastry. When you do make pies, use one crust instead of two. Try the New England deep apple pie, with only a top crust.