Food and freedom

"pEEL ripe bananas; cut into halves lengthwise. Put ■^ three level tablespoonfuls nut butter (or other vege- table shortening) into a frying-pan ; add an equal quantity- molasses. Heat slowly — there should be enough to well cover bottom of pan; lay in bananas. Cook carefully until brown on one side; turn, and brown other side. Serve warm with poultry, in place of potatoes; or as a dessert. Spiced Windfalls USE well-flavored, juicy, red apples. Wash, cut into quarters, remove core, do not peel. Stick a clove or two into each piece. Fill a deep, earthen baker with the apples, cover with brown sugar through which a little cinnamon has been mixed. Add a spoonful or two of water; bake in a moderate oven until soft and sticky. Serve warm with poultry, or as a luncheon dessert with war bread. Caramelled Apples "DARE, core and cut large apples crosswise in one-third- ■^ inch slices ; cut each slice in half. Put two level table- spoonfuls butter, two of water, and four of brown sugar into the chafing-dish. When hot, add apples, cook slowly and turn until apples are tender and brown on both sides. Candied Cranberries "piCK over and wash the berries. Put them into an -^ earthen baking-dish. Cover with sugar, allowing about one cupful to each three cupfuls of berries. Add half a dozen cloves, or more; bake in a moderate oven one hour, or until berries are tender and clear-looking. Keep the dish covered for the first fifteen minutes. These are delicious, easily prepared, and somewhat resemble candied cherries. Excellent with turkey or other poultry. 188 FOOD AND FREEDOM Prunes and Barley SOAK fine pearl barley overnight in cold water. Next morning cook until tender, adding water and salt, as necessary. Remove from fire, drain off any excess '^ater (saving this for soup), and mix with the barley an equal quantity of carefully stewed prunes. Sweeten with a little brown sugar; let all heat together a few moments. Serve warm for breakfast or supper with milk or cream. Excel- lent for children. Nut-Honey Sandwiches To one-half cupful honey add all the finely chopped mixed nuts it will hold. Pecans and walnuts are par- ticularly good. Spread between thin slices of oatmeal- rye bread lightly spread with cream cheese. Fig Filling Ingredients Yi pound figs \i cupful water y^ pound seeded raisins Grated rind half a lemon \i cupful sugar 1 tablespoonful orange juice Time: Preparation and cooking, 20 minutes Number served: Recipe makes 2 cupfuls filling SCALD figs if necessary. Chop figs and raisins very fine, or put them through the meat-grinder. Add sugar, water, lemon rind, and cook slowly, stirring until fruit is thick and smooth. Remove from fire, add orange juice, cool slightly, and it is ready to use. An excellent filling for white cake, or for "filled " cookies (cookies put together with the filHng between and then baked), or for fancy sandwiches. YOUR RECIPES 189 Iced Chocolate Ingredients 1 quart water 5€ cupful granulated sugar 1 quart milk 2 cupfuls whipped cream %: cupful powdered cocoa 1 teaspoonful vanilla Shaved ice Time: Preparation and cooking, 20 minutes Number served: 10-12 persons