1 cup celery Marinate separately in French dressing cold cook- ed cauliflower, peas and carrots, cut in small cubes and stalks of celery cut in pieces. Mix separately with cooked or mayonnaise dressing. Other vegetables may be used. Serve on lettuce. JELLIED FRUIT SALAD. 1 tablespoon granulated gelatin yi cup cold water y^ cup lemon or orange juice 2 tablespoons sugar y^ teaspoon salt few grains cayenne 1 cup boiling water 1>4 cups fruit (pineapple, orange, grapefruit, or other combinations)✪ Jellied Fruit Salad Soften gelatin in cold water. Mix lemon juice, sugar, salt and boiling water. Bring to the boiling point and add softened gelatine. Cool, and as the mixture begins to thicken, add the fruit cut in pieces. Turn into a mould and when firm turn out on a plat- ter. Serve with mayonnaise or cooked dressing. WARCOOKBOOK 89 PERFECTION SALAD. 1 tablespoon granulated gelatin y^. cup water y^ cup vinegar juice of ^ lemon 1 cup boiling water y^. cup sugar J4 teaspoon salt 1 cup cut celery ^ cup shredded cabbage 34 cup pimentos cut in strips✪ Perfection Salad Soften the gelatin in cold water. Mix vinegar, lemon juice, salt and boiling water. Bring all to boil- ing point and add the softened gelatin. When the mixture begins to thicken, add celery, cabbage and pimentos and turn into a ring mold, chill, serve with mayonnaise dressing. FISH SALAD. 2 cups cooked fish 1 cup celery y. cup French dressing 1 cup mayonnaise dressing✪ Fish Salad Marinate fish in French dressing and when ready to serve, drain, mix with celery and add mayonnaise dressing. Serve on lettuce. 90 WARCOOKBOOK Wartime Desserts APPLE SAUCE CAKE 1 cup corn syrup 2 tablespoons mazola oil 1 cup apple sauce 2 cups rye flour 1 teaspoon soda 2-3 cup raisins cinnamon cloves allspice✪ Apple Sauce Cake Mix syrup, fat and apple sauce together, add ^ amount of flour sifted with soda, spices, and lastly raisins dredged with the remaining flour. FAYETTE WAR CAKE. Yz cup crisco 1 cup corn flour 1 cup rye flour 1^ cups brown sugar 1 cup apple sauce, unsweetened 1 cup raisins Yz cup nuts 1 tablespoon cinnamon 1 teaspoon allspice 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon vinegar 2 eggs✪ Fayette War Cake WARCOOKBOOK 91 Cream crisco, sugar, yolks of eggs together, add apple sauce, meal, ^ amount of flour, baking powder and soda sifted together. Then add raisins and nuts dredged in the remaining flour, spices, vinegar and whites of eggs beaten stiff. Bake in moderate oven for 1 hour. THE LINCOLN WAR CAKE. 2 cups buckwheat flour 2 cups Graham or corn flour 3 eggs 4 teaspoons baking powder ^ cup mazola oil 1>4 cups karo syrup Vz box raisins package figs Vi cup pecans Yi cup dates 1 teaspoon cinnamon, allspice, cloves Sift flour, spice, baking powder. Cut and dredge fruit and nuts. Cream mazola oil, karo and yolk of eggs. Add flour, then nuts and fruit and lastly Avhite of egg. Bake two hours in a slow oven. OLD GLORY FRUIT CAKE. 1 cup brown sugar or 1^ cups syrup y^ cup water 1 cup seeded raisins 2 ounces citron, cut fine 1-3 cup shortening Yz teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon 1 cup corn flour 1 cup rye flour 5 teaspoons baking powder✪ Old Glory Fruit Cake 92 WARCOOKBOOK Boil sugar, water, fruit shortening, salt, and spices together in saucepan 3 minutes. When cool, add flour and baking powder which have been sifted together. Mix well; bake in loaf pan in moderate oven 45 minutes.

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1 cup celery Marinate separately in French dressing cold cook- ed cauliflower, peas and carrots, cut in small cubes and stalks of celery cut in pieces. Mix separately with cooked or mayonnaise dressing. Other vegetables may be used. Serve on lettuce. JELLIED FRUIT SALAD. 1 tablespoon granulated gelatin yi cup cold water y^ cup lemon or orange juice 2 tablespoons sugar y^ teaspoon salt few grains cayenne 1 cup boiling water 1>4 cups fruit (pineapple, orange, grapefruit, or other combinations) Soften gelatin in cold water. Mix lemon juice, sugar, salt and boiling water. Bring to the boiling point and add softened gelatine. Cool, and as the mixture begins to thicken, add the fruit cut in pieces. Turn into a mould and when firm turn out on a plat- ter. Serve with mayonnaise or cooked dressing. WARCOOKBOOK 89 PERFECTION SALAD. 1 tablespoon granulated gelatin y^. cup water y^ cup vinegar juice of ^ lemon 1 cup boiling water y^. cup sugar J4 teaspoon salt 1 cup cut celery ^ cup shredded cabbage 34 cup pimentos cut in strips Soften the gelatin in cold water. Mix vinegar, lemon juice, salt and boiling water. Bring all to boil- ing point and add the softened gelatin. When the mixture begins to thicken, add celery, cabbage and pimentos and turn into a ring mold, chill, serve with mayonnaise dressing. FISH SALAD. 2 cups cooked fish 1 cup celery y. cup French dressing 1 cup mayonnaise dressing Marinate fish in French dressing and when ready to serve, drain, mix with celery and add mayonnaise dressing. Serve on lettuce. 90 WARCOOKBOOK Wartime Desserts APPLE SAUCE CAKE 1 cup corn syrup 2 tablespoons mazola oil 1 cup apple sauce 2 cups rye flour 1 teaspoon soda 2-3 cup raisins cinnamon cloves allspice Mix syrup, fat and apple sauce together, add ^ amount of flour sifted with soda, spices, and lastly raisins dredged with the remaining flour. FAYETTE WAR CAKE. Yz cup crisco 1 cup corn flour 1 cup rye flour 1^ cups brown sugar 1 cup apple sauce, unsweetened 1 cup raisins Yz cup nuts 1 tablespoon cinnamon 1 teaspoon allspice 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon vinegar 2 eggs WARCOOKBOOK 91 Cream crisco, sugar, yolks of eggs together, add apple sauce, meal, ^ amount of flour, baking powder and soda sifted together. Then add raisins and nuts dredged in the remaining flour, spices, vinegar and whites of eggs beaten stiff. Bake in moderate oven for 1 hour. THE LINCOLN WAR CAKE. 2 cups buckwheat flour 2 cups Graham or corn flour 3 eggs 4 teaspoons baking powder ^ cup mazola oil 1>4 cups karo syrup Vz box raisins package figs Vi cup pecans Yi cup dates 1 teaspoon cinnamon, allspice, cloves Sift flour, spice, baking powder. Cut and dredge fruit and nuts. Cream mazola oil, karo and yolk of eggs. Add flour, then nuts and fruit and lastly Avhite of egg. Bake two hours in a slow oven. OLD GLORY FRUIT CAKE. 1 cup brown sugar or 1^ cups syrup y^ cup water 1 cup seeded raisins 2 ounces citron, cut fine 1-3 cup shortening Yz teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon 1 cup corn flour 1 cup rye flour 5 teaspoons baking powder 92 WARCOOKBOOK Boil sugar, water, fruit shortening, salt, and spices together in saucepan 3 minutes. When cool, add flour and baking powder which have been sifted together. Mix well; bake in loaf pan in moderate oven 45 minutes.

War cook book