Food and freedom

SOAK soy beans in cold water twenty-four hours. Cook slowly, in enough water to cover them, until tender; add salt, and drain. Add onion and pepper to tomatoes, and cook twenty minutes; add ham; melt butter, add flour, and add this to the tomatoes. Now add this to the beans; heat all together for a few minutes, and serve in a large dish with a garnish of boiled rice. These beans rank high in food value, can well take the place of meat, and are inexpensive; they have a rich, delicious flavor. Other beans may be prepared and served in the same way. Cheese Souffle Ingredients 4 eggs 1}4 cupfuls milk 1}4 cupfuls American cheese, M cupful bread-crumbs cut fine M level teaspoonful salt 6 level tablesF>oonfuls flour J g level teaspoonful paprika 3 level tablespoonfuls butter substitute Time: Preparation, 20 minutes; baking, 25 minutes Number served: 4-6 persons MELT the butter, add the flour, mix; add the milk and cook, stirring constantly, until thick and smooth; add cheese and continue cooking until it is melted; add seasoning. Cool, add yolks of eggs, unbeaten, mix thor- oughly; fold in carefully the stiffly beaten whites. Pour into a buttered earthen baking- or souffie-dish, sprinkle the top with crumbs, add a few bits of butter, and bake in a moderately hot oven. Send at once to the table. Serve with a crisp lettuce and tomato salad. YOUR RECIPES 159 A Spaghetti Rarebit Ingredients J^ pound soft American cheese 1 level tablespoonful butter 14: package spaghetti, cooked 1 teaspoonful Worcestershire }/i cupful milk or cream sauce 1 egg Salt, pepper Time: In chafing-dish, 15 minutes, about Number served: 3 persons CUT cheese into small pieces. Put butter and cheese into chafing-dish; heat slowly. When cheese is melt- ing, add egg and milk, beaten together; stir and cook until creamy, add spaghetti, heat thoroughly, add season- ing and serve at once. Inexpensive, nourishing, easily prepared. Serve with a green salad, rye bread or toast, and a fruit dessert. Samp, Bremestead Ingredients 1 14: cupfuls large hominy or samp 2 level tablespoonfuls fat J^ pound cheese, cut small 2 level tablespoonfuls flour 1 cupful milk Salt; paprika Time: Soaking, 12 hours; cooking, 5 hours, about Number served: 4-6 persons "\X7ASH samp; soak overnight in cold water. Next ^^ morning, cook slowly, adding more water as nec- essary, until tender — or cock in fireless cooker. When done,, add salt, and drain off carefully any excess water. Melt fat, add flour, mix; add milk, cook, stirring until smooth and creamy; add cheese, season with salt and paprika, and continue cooking until cheese is melted, and the sauce thick and smooth. Serve samp in a large, round d;sh, pour sauce over it, and send at once to the table. For variety, samp may be put into a baking-dish, the sauce poured over it, and browned in the oven. This is a nourishing dish, and a meal in itself; serve with graham gems and a fruit dessert. i6o FOOD AND FREEDOM Rice and Cheese Ingredients 2\i cupfuls cooked rice 2 level tablespoonfuls fat 1 cupful finely cut American 2 level tablespoonfuls flour cheese J^ level teaspoonful salt 1 cupful milk Few grains paprika I'i^ cupful bread-crumbs Time: Preparation, 15 minutes; baking, 15 minutes Number served: 4-5 persons