War cook book

CORNMEAL GINGERBREAD. 1 cup corn meal 1 cup buckwheat 1 teaspoon soda \y^ cups sweet milk, or % cup sour milk 1 teaspoon cinnamon 1 cup molasses y-i teaspoon cloves y^ teaspoon salt 2 teaspoons ginger 2 tablespoons shortening Sift together the dry ingredients. Combine milk, molasses, melted shortening. Add the liquid ingredients to the dry. Bake in moderate oven. WARTIME PUDDINGS, CUSTARDS AND PIE FILLINGS. INDIAN PUDDING. 5 cups milk 1-3 cup corn meal ^ cup molasses 1 teaspoon salt 1 teaspoon ginger Cook milk and meal in a double boiler 20 minutes, add molasses, salt and ginger. Pour into a greased pudding dish and bake 2 hours in a slow oven ; serve with fruit. RICE PUDDING. Yz cup rice ^ cup raisins 1 cup water % stick cinnamon 1 pint milk Yi teaspoon salt 34 cup corn syrup ^ teaspoon lemon rind Wash rice, pick over raisins and put both on to cook v/ith the water and cinnamon. Cook slowly until water has been absorbed. Add milk, salt and syrup. Cook over hot water for about 45 minutes. Add grated lemon rind. Serve hot. TAPIOCA CUSTARD. Xy-z tablespoons minute tapioca 2 cups scalded milk 2 eggs 1-3 cup corn syrup 54 teaspoon salt 34 teaspoon vanilla Add tapioca to milk, cook in double boiler until transparent. Add the syrup and the egg yolk beaten slightly and salt. Remove and add whites of eggs beaten stiff. Add flavoring and chill. PRUNE BLANC MANGE. 4 tablespoons cornstarch 2 tablespoons syrup or honey Yi cup cold milk Xy-z cups hot milk Yi teaspoon salt 1 cup cooked prunes 1 teaspoon vanilla Mix the cornstarch in cold milk, add the hot milk, salt and syrup or honey, bring to a boil and finish in the double boiler. Add the prunes which have been cut into small pieces, 5 minutes, before taking off the fire. Remove from the fire, add the vanilla, pour into molds and chill. If prunes are not left over, double amount of syrup. DATE CUSTARD. 2 cups milk 1-3 or % cup dates 2 eggs ^ teaspoon salt Yz teaspoon nutmeg Cook dates with milk, 15 minutes, in top of double boiler. Put through a coarse sieve, then add the beaten eggs and salt. Put into individual custard cups. Place cups in hot water. Bake in slow oven until firm. OATMEAL BETTY OR BROWN PUDDING. Oatmeal Betty 2 cups cooked oatmeal 4 apples cut up small Yz cup raisins Yz cup molasses Brown Pudding. J4 teaspoon cinnamon 2 cups cooked oatmeal Yz cup molasses Yi cup raisins Mix and bake for ^ hour. Serve hot or cold. Any dried or fresh fruits, dates or ground peanuts may be used instead of apples. Either will serve 5 people. APPLE TAPIOCA. y% cup minute tapioca \Y^ cups boiling water Ya teaspoon salt 7 tablespoons corn syrup, or 4 tablespoons sugar Y\ cup raisins 5 medium sized apples ^ teaspoon cinnamon 1 tablespoon lemon juice grated rind of 1-3 lemon Add tapioca to boiling water and salt, cook in double boiler until transparent. Core and pare apples and cut into eights. Arrange in greased baking pan. To tapioca add raisins, syrup, lemon juice and grated rind. Pour this mixture over the apples, sprinkle with cinnamon and bake in a moderate oven. CEREAL MOULD.