War cook book

4 whole eggs or 8 yolks 2 tablespoons sugar or honey, or 4 tablespoons corn syrup 1 cup vinegar or fruit juice Yz teaspoon salt Heat the liquid in the top part of a double boiler and pour slowly into the beaten eggs. Add seasonings and cook the mixture over water till thick. When cool, thin with either plain or whipped cream or beaten egg white. This dressing is especially good for fruit salads. This will make one pint. COOKED DRESSING (White Sauce Basis). 2 tablespoons flour 1 whole egg or two yolks 1 tablespoon fat 1 teaspoon salt Yz cup water mustard Yz cup vinegar paprika Yz tablespoonful sugar or syrup Melt the fat and stir in the flour. Add water slowly, stirring constantly. Cook directly over fire until it thickens. Then add vinegar and cook quickly until very thick. Remove from fire and add beaten egg. The fat may be omitted especially if the two egg yolks are used, since two egg yolks contain 4-5 tablespoon of fat. This dressing is especially good for meats and vegetables. It will keep indefinitely. When used, thicken with sweet or sour cream or beaten egg whites. This will make % pint. SAUCE TARTARS. Yi teaspoon mustard Yz teaspoon salt few grains cayenne 2 egg yolks Xy-i tablespoons vinegar Yz cup oil Yi tablespoon finely chopped capers Yi tablespoonful finely chopped pickles Y2 tablespoon finely chopped olives Y2 tablespoon finely chopped parsley Y2 tablespoon finely chopped chives Mix mustard, salt and cayenne, add egg yolks and when well mixed, add 1/4 tablespoon vinegar. Add oil gradually and as mixture thickens add the remainder of the vinegar. When ready to serve add the remaining ingredients. RUSSIAN DRESSING. 1 tablespoon Brand's A-1 sauce or Worcestershire sauce 2 tablespoons chili sauce Yi cup mayonnaise juice of 1/2 lemon Squeeze lemon on cold plate. Add chili sauce and Brand's sauce. Mix thoroughly and add mayonnaise. Chopped olives, pickles, peppers or chives may be added. THOUSAND ISLAND DRESSING, 1 cup Mayonnaise Y^ cup chili sauce Yat cup French dressing 2 pimentos 1 tablespoon Worcestershire sauce chives or onion Chop pimentos and chives and combine ingredients just before serving. WHY WE MUST SAVE SUGAR During the canning season you were told to use sugar for preserving because by eating preserves we save fats. Otherwise— SAVE SUGAR. Instead of four ounces a day, use not more than two. That is more than folks have in Europe. Save at least an ounce of sugar a day. Give the children syrup, honey, molasses, preserves. It is better for them than candy. Munch raisins if you crave sweets. Go light on sugar in tea and coffee. Don't leave any in the bottom of the cup. Stint yourself on sweet drinks. Eat your cake without frosting. Nibbling sweets to tickle the palate never did anyone any good. Too much makes a body logy. And now, that sugar is wanted to win the war, it is a sin to use any for mere indulgence. One ounce a day — that 's all it takes to make a stock of 1,185,000 tons this year for our Army and our Allies. Saving that ounce a day is part of YOUR WAR SERVICE. Cut out candy. Use less sugar in tea and coffee and substitute other sweetening wherever possible. Try cooking breakfast cereals with chopped tigs, dates or raisins. You will not need to add any sugar at the table.