Science of food & cookery

THE following is a list of dishes that are suitable for preparing the day before they are to be served, and reheating, browning, or baking, as the case may be, such as "Sabbath dinner," picnic dinner, etc. In all the following- dishes, the food is prepared, cooked, and seasoned the day before it is used; and in the case of most of them that require a sauce or gravy, they are mixed, ready for warming in the oven or over the open fire. BREAKFAST CEREALS, TOASTS, ETC.— Page 216 SOUPS — Page 122 Vegetable broth, 124 Potato with dumplings, 124 Vegetable chowder, 124 Noodle, 126 Cream of tomato, 130 Fruit soup, 131 Puree of brown beans, 126 Puree of lentils, 126 Tomato bisque, 127 Cream of Lima bean, 128 Cream of peas, 129 Cream of corn, 130 ENTREES — Page 132 Savory hash, 134 Lentil and potato hash, 135 Nut and potato pie, 135 Favorite lentil patties, 141 Rice and nut patties, 141 Bean and potato pie, 142 Bean and macaroni pie, 143 Lentil and rice loaf, 147 Macaroni family style, 143 Vegetable loaf en aspic, 151 Baked garbanzos, 156 Potato and noodle stew, 138 Lentil and potato stew, 138 Bean and macaroni stew, 141 Macaroni au gratin, 144 Macaroni egg sauce, 144 Noodles au gratin, 145 Spaghetti in tomato, 148 Spaghetti and cornlet, 149 Corn tamale, 152 Eggplant saute, family style, 142 Stewed Lima beans, 154 VEGETABLES — Page 161 Stewed tomato, 163 Breaded tomato, 163 Stewed corn. 164 Corn with bell peppers, 164 Spinach, 167 Greens, 168 Green peas, 162 Stewed Okra with tomato, 173 Creamed potato, 177 Summer squash, 169 Winter squash, 170 Green Lima beans, 171 Succotash, 171 Italian beets, 167 Cauliflower au gratin, 173 Warmed mashed potato, 175 Mashed potato cakes, 176 SALADS — Page 178 Lettuce and tomato, 181 Combination salad No. i, 181 Cucumber au natural, 182 Potato salad, 184 Beet and potato, 184 Beets in lemon, 187 Beet and egg, 185 Italian salad, 184 Fruit salad, 187 Fruits and nuts, 188 Prune and pecan nut, 188 Raisin salad, 189 Macaroni salad, 185 Macaroni and olive, 185 Egg salad, 185 Nut and celery, 185 DESSERTS — Page 190 Graham fruit pudding, 192 Fruit tapioca, 193 Lemon snow, 194 Orange cream pudding, 197 Pressed fruit, 197 Prune pudding, 197 Sago fruit mold, 198 Fruit gelatin, 201 Pies, 202 Bread custard, 195 Cream rice, 195 Crumb custard, 196 Cream tapioca, 193 Oatmeal pudding, 195 Baked custard, 199 Cream puffs, 200 Cakes, 207 Cookies, 207 WHEAT FLOUR AND SUGAR SUBSTITUTES Measurements of Substitutes Equal to One Cup of Wheat Flour These weights and measures were tested in the Experimental Kitchen of the United States Food Administration Home Conservation Division, and of the United States Department of Agriculture, Office of Home Economics.1 1 Bulletin California State Board of Health, June, 1918. In substituting for one cup of wheat flour, use the following measurements. Each is equal in weight to a cup of flour; thus, for each cup of wheat flour, use the amount of substitute given in the table. Barley l^j cups Potato Flour 54 cup Buckwheat % cup Rice Flour % cup Corn Flour scant i cup Rolled Oats il/2 cups Corn Meal (coarse) % cup Rolled Oats (ground in food