1 cup raisins 1^ cups peeled apples Y2. cup figs or raspberries 1 cup syrup✪ Fresh Fruit Jam Run fruit through meat chopper. Cook 30 min- utes until a paste is formed. Used for sweet sand- wiches and pie filling. JELLY (Made with Karo). 1 cup fruit juice 1 cup Karo (white)✪ Jelly (Made with Karo) Wash such fruit as berries, grapes and currants in running water and add 1 cup of water for each pound of fruit. For apples, quinces, guavas and such hard fruits wash, slice and add 3 cups water to each pound of fruit. Cook fruit until tender. Squeeze through a cheese cloth, then allow to drip without pressure through a flannel jelly bag. After cooking the juice to same temperature, test it to determine the amount 80 WARCOOKBOOK of pectin present. This test gives some idea of the proper proportions of sugar to juice. Add 1 table- spoon 95% grain alcohol to 1 tablespoon of juice and shake gently. The effect of the alcohol is to bring to- gether the pectin in a jelly-like mass. If a large quan- tity of pectin is present it will appear in one mass or iclot. This indicates that equal quantities of sja^up and juice may be used. If the pectin does not slip from glass in one mass, less syrup will be required. A fair proportion is ^ cup sugar to 1 cup juice. Cook juice in small quantities adding syrup at the beginning. No exact temperature can be given for the jellying point, because it varies with different fruits. The most convenient means of determining when it is iinished is to test with a spoon or paddle. When the jellying point is reached, it will break from the spoon I in flakes or sheets. When this jelly stage is reached, remove from the fire immediately and skim. Skim- ming at this point saves waste. After skimming the jelly, pour at once into hot sterilized glasses and set aside to cool. JAM MADE WITH KARO. Follow usual method for making jam, substituting karo for sugar. Use 1 cup fruit to 1 cup karo. WARCOOKBOOK 81 Vegetables CREAMED VEGETABLES. Use potatoes, turnips, celery, onions, cabbage, cauli- flower, beets, parsnips, salsify, Brussels sprouts, car- rots, etc. Make a white sauce, using equal portions fat and flour — one to two tablespoons to one cup hot milk✪ Creamed Vegetables ; melt fat, stir flour into it till it makes a smooth paste, add hot milk and salt and pepper to taste, and stir constantly until it thickens. One-lialf as ynucli cornstarch may he used for tJiick- ening instead of flour. SALTED CORN. Take corn that has been boiled 5 minutes and then salted out of water and soak until fresh. If still salty when ready to cook, boil and then pour off the water. Cook in fresh w^ater until tender and season to taste. SCALLOPED VEGETABLES. Put any creamed vegetable into greased baking dish, cover top with buttered crumbs, and brown in JDven. Grated cheese may be added to the white sauce and used with vegetables which do not have a strong flavor. SCALLOPED CORN. 2 cups or 1 can corn 2 tablespoons fat 1 teaspoon salt ^ cup crumbs 1 cup milk 1 tablespoon fat J4 teaspoon pepper speck of salt✪ Scalloped Corn Mix the corn, milk, seasonings and the melted fat. 'Place in greased baking dish with buttered crumbs 82 WARCOOKBOOK over top and bake in moderate oven until crumbs are brown. To prepare crumbs, melt butter substitute, stir the crumbs into it and add salt. SCALLOPED POTATOES.

AI-modernized reading of the original text

1 cup raisins 1^ cups peeled apples Y2. cup figs or raspberries 1 cup syrup Run fruit through meat chopper. Cook 30 minutes until a paste is formed. Used for sweet sandwiches and pie filling. JELLY (Made with Karo). 1 cup fruit juice 1 cup Karo (white) Wash such fruit as berries, grapes and currants in running water and add 1 cup of water for each pound of fruit. For apples, quinces, guavas and such hard fruits wash, slice and add 3 cups water to each pound of fruit. Cook fruit until tender. Squeeze through a cheese cloth, then allow to drip without pressure through a flannel jelly bag. After cooking the juice to same temperature, test it to determine the amount of pectin present. This test gives some idea of the proper proportions of sugar to juice. Add 1 tablespoon 95% grain alcohol to 1 tablespoon of juice and shake gently. The effect of the alcohol is to bring together the pectin in a jelly-like mass. If a large quantity of pectin is present it will appear in one mass or clot. This indicates that equal quantities of syrup and juice may be used. If the pectin does not slip from glass in one mass, less syrup will be required. A fair proportion is ^ cup sugar to 1 cup juice. Cook juice in small quantities adding syrup at the beginning. No exact temperature can be given for the jellying point, because it varies with different fruits. The most convenient means of determining when it is finished is to test with a spoon or paddle. When the jellying point is reached, it will break from the spoon I in flakes or sheets. When this jelly stage is reached, remove from the fire immediately and skim. Skimming at this point saves waste. After skimming the jelly, pour at once into hot sterilized glasses and set aside to cool. JAM MADE WITH KARO. Follow usual method for making jam, substituting karo for sugar. Use 1 cup fruit to 1 cup karo. Vegetables CREAMED VEGETABLES. Use potatoes, turnips, celery, onions, cabbage, cauliflower, beets, parsnips, salsify, Brussels sprouts, carrots, etc. Make a white sauce, using equal portions fat and flour — one to two tablespoons to one cup hot milk ; melt fat, stir flour into it till it makes a smooth paste, add hot milk and salt and pepper to taste, and stir constantly until it thickens. One-lialf as ynucli cornstarch may he used for tJiickening instead of flour. SALTED CORN. Take corn that has been boiled 5 minutes and then salted out of water and soak until fresh. If still salty when ready to cook, boil and then pour off the water. Cook in fresh w^ater until tender and season to taste. SCALLOPED VEGETABLES. Put any creamed vegetable into greased baking dish, cover top with buttered crumbs, and brown in JDven. Grated cheese may be added to the white sauce and used with vegetables which do not have a strong flavor. SCALLOPED CORN. 2 cups or 1 can corn 2 tablespoons fat 1 teaspoon salt ^ cup crumbs 1 cup milk 1 tablespoon fat J4 teaspoon pepper speck of salt Mix the corn, milk, seasonings and the melted fat. 'Place in greased baking dish with buttered crumbs over top and bake in moderate oven until crumbs are brown. To prepare crumbs, melt butter substitute, stir the crumbs into it and add salt. SCALLOPED POTATOES.

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Scalloped PotatoesFresh Fruit JamJelly (Made with Karo)Creamed VegetablesScalloped Corn

War cook book