War cook book

5/6 cup soy beans 2 tablespoons onions y% pod red pepper i^ tablespoon salt 4 cups, 1 quart, water ^^ teaspoon vinegar To 2 quarts extract made by boiling ham hock, salt pork and water add vegetables. Soy beans may be whole or run through sieve. Simmer until thoroughly cooked. VEGETABLE SOUP WITH SOY BEANS. 1 pound meat bones 1^4 tablespoons celery y^, pepper pod, red 4 tablespoons tomato puree 1^ teaspoons carrots 2^ tablespoons hominy iy2 teaspoons salt 1/7 onion lJ/2 teaspoons cabbage 1 quart water 1 bay leaf 1 clove 134 tablespoons turnips 2 tablespoons soy beans uncooked 13^ teaspoons parsley To 2 quarts meat extract made by boiling beans with water, add vegetables and simmer until thoroughly cooked. EGGS DRIED EGGS. At the present prices, one hesitates to include, in a conservative cook book, recipes calling for eggs. However, there is now available a product known as dessicated or dried eggs which may be used with very satisfactory results, both as to cost and as to the desirability of the foods prepared from the product. Dried eggs are manufactured on a large scale by several firms. The eggs are removed from the shell, yolks and whites mixed, and the water evaporated by heated air or by various mechanical devices. The resulting dry, granular mass is much more easily handled and shipped, occupies a much smaller space than eggs in the shell and is satisfactory in every way for use as food. It sells for 80 cents to $1.00 a pound, which makes the cost of eggs 25 to 31 cents a dozen. At this price it may be used extensively in the prepa- Gration of custards, quick breads and cakes, and may also be served alone as omelet or scrambled eggs in place of meat. The method of using dried egg is very simple. One lightly-rounded tablespoonful is the equivalent of one average-sized egg. This amount soaked for half an hour in three tablespoonfuls of water may be used in place of one egg. The egg will soften up more easily and be ready more quickly if stirred with a fork at intervals. Substituting on this basis, one may use dried eggs in any recipe for cakes, cookies, muffins, custards, cooked salad dressings, etc., in which the whites and yolks are not separated. EGGS—VARIED WAYS TO COOK. PUFFY OMELETS. 4 eggs ^ teaspoon salt 4 tablespoons hot water 1 tablespoon butter pepper Add other flavors, if desired. Separate yolks from whites. To yolks add salt, pepper and hot water and beat until thick and lemon colored. Beat whites until stiff and fold into first mixture. Heat omelet pan, butter sides and bottom. Turn in mixture and cook slowly until puffed up and brown on the bottom. Place in oven to finish cooking the top. Fold and turn onto a hot platter. White sauce may be served with this or left-overmeat, fish, vegetable or cheese may be added before omelet is turned. Use heavy preserves for sweet omelet. FRENCH OMELET. 4 eggs 4 tablespoons milk 1/4 teaspoon salt yi teaspoon pepper 2 tablespoons butter Beat eggs slightly, just enough to blend yolks and whites, add milk and seasonings. Put butter in hot omelet pan, when melted turn in the mixture. As it cooks, prick and pick up with a fork until the whole is of cream consistency. Roll and turn on hot platter. CHEESE SOUFFLE. 2 tablespoons butter 2 tablespoons flour Yz cup milk