War cook book

3 Teaspoons 1/2 Teaspoon Combine the milk, beaten egg and melted fat. Add this liquid in portions to the flour which has been sifted with the other dry ingredients. The cooked cereal may be used with the flour in the following proportions: 1 cup liquid from 1-3 cup cooked cereal and 1-3 cup flour to 1 cup cooked cereal and 1 cup flour A little more or less flour may be necessary depending upon the amount of water used in cooking the cereal. The batter should be thin enough to spread on the griddle but should not run. HOMINY CROQUETTES. 2 cups cold cooked hominy 2 or 3 tablespoons milk 1 Egg 2 tablespoons fat y^ teaspoon salt 1-16 teaspoon white pepper 2 tablespoons chopped parsley Bread crumbs enough to make right consistency. Warm the hominy and milk in a double boiler. Add the beaten egg, butter and seasoning. Cook until egg thickens. Spread mixture on a shallow plate to cool, then shape. Roll in fine bread crumbs which have been seasoned with salt and pepper. Dip in beaten egg and roll in crumbs again. Cook in deep fat until brown. Drain on unglazed paper. COOKED CEREAL MUFFINS. 1/4 cup flour 4 teaspoons baking powder 1/4 teaspoon salt 1 cup cooked cereal 1 cup milk 1 egg 1 tablespoon melted fat Sift together the dry ingredients. Add the milk, beaten egg and melted fat to cooked cereals. Beat thoroughly. Finally add the sifted dry ingredients. Mix well. Bake in greased muffin tins about 1/4 hour in a moderately hot oven. Other cooked cereals or mashed potatoes may be used in this recipe. If the dough is too soft, add a little more flour, if too thick a little more cereal. VEGETABLE SUBSTITUTE FOR WHEAT. IRISH POTATO AND SWEET POTATO are substitutes for wheat. Five pounds of potatoes are equal to one pound of grain. Potatoes are three-fourths water, so greater weight is required to be equivalent to- flour. As A Food — The Irish potato is rich in the substances which regulate the body, also contains elements which promote growth in the bodies of children and repair in adults. The potato proteins or body building substances are fairly well balanced, its starch is just as digestible as starch of wheat. In the American home, potatoes are used as a flavoring food and not as a substitute for bread. We should increase our average consumption from 7 ounces, or one large potato, to 11 ounces, or two potatoes a day, and let it replace a portion of the wheat flour we want to conserve. Irish and sweet potatoes can be combined with wheat flour and made into excellent bread. The following ways of preparing potatoes are suggested : Boiled Steamed Baked Stuffed baked Scalloped Creamed Riced Mashed Franconia A la Goldenrod Soup Salad Stuffing for fowls Sweet Potatoes — Boiled Baked Mashed Glazed Browned Croquettes Sweet potato and apples ROOT VEGETABLES AS SUBSTITUTES FOR WHEAT Beets, Carrots, Turnips, Parsnips, Salsify, are splendid foods and can be used as partial substitutes for wheat bread. Approximately eight pounds are equal to one pound of wheat flour. At present they are used for flavor only, and their great value as food neglected. Meats WAYS OF REDUCING: We can reduce our consumption of beef, mutton and pork — (1) By using other foods which serve the same purpose in the diet; (2) By serving smaller portions of meat;