EVERY KITCHEN IS A FORT OF NATIONAL DEFENSE Issued by the WOMAN'S COMMITTEE Council of National Defense KENTUCKY DIVISION -'? '#;>^" -^ WAR COOK BOOK BY MARY E. SWEENY, Head of Home Economics Department University of Kentucky Chairman Food Production and Home Economics Committee, Kentucky Division, Council of National Defense LINDA B. PURNELL, Assistant in Foods and Nutrition University of Kentucky Copyright 1918 By Mary E. Sweeny Mayes Printing Company LOUISVILLE, KY. ep. CONTENTS. Liberty Yeast Breads 13 Cereal Quick Breads 16 Breakfast Cereals 23 Left over cereals. Vegetable Substitute for Wheat 26 Root Vegetables as Substitutes for Wheat 27 Meats 28 Substitutes for beef, mutton and pork: Animal Organs Meat Stretchers Game Fish Poultry Cream Soups Cheese Eggs Vegetables Fats 64 Salad Dressings Sugarless Sweets 73 Candies Sauces 76 Marmalades and Jellies Vegetables 81 Patriotic Salads 86 War Time Desserts 90 Cakes Cookies Puddings and Custards Pastry and Pie fillings Frozen Desserts Conservation of Clothing _ „ 105 4 WARCOOKBOOK . STAND GUARD IN YOUR KITCHEN OVER YOUR COUNTRY'S FOOD SUPPLY. Your country is at war, and every man, woman and child must help. All the blood and all the sacri- fice, all the men and munitions in the world can not win this war unless you and I feed the men who are doing the fighting. Your government asks you to eat the foods Avhich are abundant, nourishing, and which can not be shipped, and to send the wheat, meat, sugar and animal fats, which are needed and can be shipped, to our soldiers and their allies. Our associates in this war can not be fed unless we use carefully all the foods available. The women of America must see to it that the sacrifice of life and money is not in vain. In a spirit of service the War Cook Book is given to the women of Kentucky, with the hope that it offers to every home wishing to stand guard over the food supply the suggestions, directions and timely aids it needs. Acknowledgment is gratefully made to the labora- tories of the Home Economics Department, University of Kentuclr>% which have rendered valuable service in testing and preparing recipes, to the suggestions of many friends, and to material borrowed from State University bulletins. Government publications, and various commercial firms. ' ' SAVE AND SERVE ' ' WAR COOKBOOK 5 EACH MEAL SHOULD CONTAIN FOOD FROM EACH OF THESE GROUPS : 1. Vegetables and fruits. 2. Milk, eggs, fish, meat, cheese, beans, peas, peanuts. 3. Cereals — corn meal, oatmeal, rice, bread and others. 4. Sugar, syrups, jelly, honey. 5. Fats — butter, margarine, cottonseed oil, olive oil, drippings, suet. You can exchange one food for another in the same group. Every food can be put into one of these groups. Each group serves a special purpose in nourishing your body. REASONS WHY YOU NEED THE FIVE GROUPS. Fruits and vegetables furnish some of the material from which the body is made and keep its many parts working smoothly. They help prevent constipation which gives you headaches and makes you stupid. The kinds you choose depend upon the season, but remem- ber that the cheaper ones are often as valuable as the more expensive.

AI-modernized reading of the original text

EVERY KITCHEN IS A FORT OF NATIONAL DEFENSE Issued by the WOMAN'S COMMITTEE Council of National Defense KENTUCKY DIVISION -'? '#;>^" -^ BY MARY E. SWEENY, Head of Home Economics Department University of Kentucky Chairman Food Production and Home Economics Committee, Kentucky Division, Council of National Defense LINDA B. PURNELL, Assistant in Foods and Nutrition University of Kentucky Copyright 1918 By Mary E. Sweeny Mayes Printing Company LOUISVILLE, KY. ep. CONTENTS. Liberty Yeast Breads 13 Cereal Quick Breads 16 Breakfast Cereals 23 Left over cereals. Vegetable Substitute for Wheat 26 Root Vegetables as Substitutes for Wheat 27 Meats 28 Substitutes for beef, mutton and pork: Animal Organs Meat Stretchers Game Fish Poultry Cream Soups Cheese Eggs Vegetables Fats 64 Salad Dressings Sugarless Sweets 73 Candies Sauces 76 Marmalades and Jellies Vegetables 81 Patriotic Salads 86 War Time Desserts 90 Cakes Cookies Puddings and Custards Pastry and Pie fillings Frozen Desserts Conservation of Clothing _ „ 105 . STAND GUARD IN YOUR KITCHEN OVER YOUR COUNTRY'S FOOD SUPPLY. Your country is at war, and every man, woman and child must help. All the blood and all the sacrifice, all the men and munitions in the world can not win this war unless you and I feed the men who are doing the fighting. Your government asks you to eat the foods which are abundant, nourishing, and which can not be shipped, and to send the wheat, meat, sugar and animal fats, which are needed and can be shipped, to our soldiers and their allies. Our associates in this war can not be fed unless we use carefully all the foods available. The women of America must see to it that the sacrifice of life and money is not in vain. In a spirit of service the War Cook Book is given to the women of Kentucky, with the hope that it offers to every home wishing to stand guard over the food supply the suggestions, directions and timely aids it needs. Acknowledgment is gratefully made to the laboratories of the Home Economics Department, University of Kentucky which have rendered valuable service in testing and preparing recipes, to the suggestions of many friends, and to material borrowed from State University bulletins. Government publications, and various commercial firms. ' ' SAVE AND SERVE ' ' EACH MEAL SHOULD CONTAIN FOOD FROM EACH OF THESE GROUPS : 1. Vegetables and fruits. 2. Milk, eggs, fish, meat, cheese, beans, peas, peanuts. 3. Cereals — corn meal, oatmeal, rice, bread and others. 4. Sugar, syrups, jelly, honey. 5. Fats — butter, margarine, cottonseed oil, olive oil, drippings, suet. You can exchange one food for another in the same group. Every food can be put into one of these groups. Each group serves a special purpose in nourishing your body. REASONS WHY YOU NEED THE FIVE GROUPS. Fruits and vegetables furnish some of the material from which the body is made and keep its many parts working smoothly. They help prevent constipation which gives you headaches and makes you stupid. The kinds you choose depend upon the season, but remember that the cheaper ones are often as valuable as the more expensive.

War cook book