The Institute cook book

Date and fig puddings, using oatmeal or barley flour. Buckwheat shortcake with fruit. War cake (boiled raisin cake). Spiced oatmeal cakes. Cornmeal cookies. Tarts — crust of cornmeal or oatmeal. Oatmeal macaroons. Pies — Mock mince — green tomatoes. Pumpkin or cream with cornmeal crust. Custard. Raisin. Serve no white bread with dinner. Serve no butter with lunch or dinner. Use no toast as garnish. Use no croutons. Use no bacon for trimming. Use left-over meats, minced or in stews. Use vegetables in omelets. Use potatoes in many forms — stuffed, puffed, scalloped with cheese. LUNCHEON Any of the foods suggested above, using as the main dish such meat-saving dishes as the following : Bean loaf. Nut loaf. Nut and cottage-cheese loaf. Baked hominy and cheese. Baked rice and cheese (adding tomato, pimento or any vegetable for flavor). Eggs with mushrooms. Eggs scrambled with vegetables. Fish chowder. Wheat-saving breads as — Quick breads, muffins, etc., using cornmeal, buckwheat, rye, oatmeal and dried fruits if desired. Yeast bread, using any of the cereals mentioned above and no fat. SAVE WHEAT SAVE BREAD Cut it on the table, so that none is left to dry. Do not have stale bread. Do not use toast as a garnish or serve food on toast. If there are bits of bread left, dry and grind or pound, using the crumbs in place of flour. Do not use crackers made from wheat (or graham) flour, or serve croutons with soup. Do not use breakfast cereals made from wheat. If you use macaroni, spaghetti, any Italian paste or noodles, remember that it is made of wheat and do not serve bread at the same meal. Use cornstarch or rice flour for thickening sauces and gravies and in puddings. (Use half as much as you would of flour.) Remember — ^bread made of mixed flours is better body-building material than that made from one grain alone. BREAD MAKING If you have good recipes for bread of any kind, make them conform to food conservation by omitting sugar and fat and by using at least one-fourth wheat substitute. The recipes below tell how to use or add the substitutes. Bread mixers may be used in all of these recipes. In using part of other grains than wheat, the loaf will be as nourishing, but usually not so large or light. All measures in these Food Economy recipes are level. The flour is measured after sifting. YEAST Because of the high price of yeast it may be economical when bread is made frequently or in large quantities to prepare liquid yeast. In making the bread the amount of yeast used, of whatever kind, will depend upon the time in which the process is to be carried through. LIQUID YEAST (Economical because of high price of yeast) 4 medium sized potatoes 1 cake dry yeast, softened in 14 1 quart hot water cup of warm water, or 1 teaspoon salt 1 cake of compressed yeast Vi cup sugar Wash, pare and cook the potatoes in the water. Drain, mash and return to the water. Make up to one quart. Add the sugar and salt, and allow the mixture to cool. When lukewarm add the yeast. Keep at room temperature (65° to 70° F.) for 24 hours before using. If kept for a longer time it should be poured into a sterilized jar and put in a dark, cool place. Each of these recipes make one loaf. The weight of the different breads will vary from 18 ounces to 23 ounces. CORNMEAL YEAST BREAD