The Institute cook book

If vegetable oils are used, the quantity of fat may be reduced by one-third; that is, 2^ tablespoons of oil to one cup of flour is sufficient. The oil itself helps to moisten the flour so that very little water is necessary. The dough should be made as dry as possible to make a tender pastry. Do not fry in deep fat. Bake croquettes in the oven. Make meat-loaf instead of meat croquettes. Either do not use recipes calling for a large quantity of fat or try reducing the amount. RECIPES FOR CONSERVATION PIE CRUSTS CORNMEAL CRUST Grease a pie plate well. Cover with raw cornmeal, giving the plate a rotating motion so that an even layer of the meal will stick to the plate about ys of an inch in thickness Fill the plate with pumpkin pie mixture. Bake in a hot oven. OATMEAL CRUST 2 cups finely ground oatmeal 1 teaspoon fat 1 cup boiling water Scald the oatmeal with the water. Add fat and mix thoroughly. Roll very thin and line small pie or tart tins with the mixture. Bake in a hot oven. Fill with apricot marmalade or other thick mixture. If desired, spread a meringue on top and brown in the oven. SUGAR SAVING Because of the present shortage of sugar it is necessary for each person to reduce his consumption of sugar to % pound per week. There are so many sweet foods that may be used in place of sugar that this should be no hardship. Cut out candy. Try cooking breakfast cereals with chopped figs, dates or raisins. You will not need to add any sugar at the table. Use molasses, honey, corn or other syrups for sweetening. Use fresh fruits for desserts in place of rich pastries and sweet puddings. Bake apples or pears with a little water for several hours until a rich syrup forms. If more sweetening is desired add a little honey or molasses. Stew dried prunes in the water in which they were soaked until the liquid is almost all boiled away. If more juice is wanted add water to the syrup. The long, slow cooking is necessary to develop a rich flavor. Cut down the use of cake. Do not use frosting unless you can make it without sugar. Either honey or maple syrup can be substituted for sugar in a boiled frosting. When cake is made it should be not only wheat-saving, but sugar-saving and fat-saving. Try making cakes in which cornmeal, corn flour, rye flour, potato flour, rice flour or cornstarch is substituted for part of the wheat flour. Use corn syrup, molasses, honey and other syrups for part or all of the sugar. A good working rule in making such substitution is to use 1 cup of syrup as equivalent to 1 cup of sugar and J^ cup of liquid. Corn syrup does not sweeten as much as molasses or honey. RECIPES FOR CONSERVATION SWEETS WAR CAKE 1 cup molasses 1 teaspoon cinnamon 1 cup com syrup V2 teaspoon cloves 11/2 cups water V2 teaspoon nutmeg 1 package raisins 2 cups flour 2 tablespoons fat 1/2 teaspoon soda 1 teaspoon salt 2 teaspoons baking powder Boil together for 5 minutes the first nine ingredients. Cool, add the sifted dry ingredients and bake in two loaves for 45 minutes in a moderate oven. This cake should be kept several days before using. It makes about 20 to 25 servings. If desired, 1 cup of oatmeal may be used in place of J^ cup of flour. OATMEAL MACAROONS 1 tablespoon fat IVz cups oatmeal 1 cup com syrup Vi teaspoon salt