Mary Jane's cook book

Stew any fresh or dried fruits or combination of fruits until tender with sugar to taste. Press through a fine sieve, cool and chill. Serve with any naked cereal. Cherries, strawberries, apples, prunes, apricots and peaches are best for this purpose. Lemon juice may be added for zest if desired. CUSTARD CEREAL. Milk, 1 quart. Sugar, 3 tablespoons. Eggs, 2. Cereal flakes. Bring milk to boiling point in a double boiler. Slowly stir in the well beaten eggs and sugar. Boil an instant, then remove and set aside to cool. Chill and serve with any cereal flakes instead of cream and sugar. RICE CAKES. Cold boiled rice, 2 cups. Salt, Egg yolks, 2. Sugar. Mix rice and well beaten egg yolks, add a pinch of salt and a tablespoon of sugar. Half fill buttered muffin tins and bake brown. Serve hot with cream and sugar, as a breakfast cereal. * BRAN AND CEREAL BREAKFAST FOOD. Bran, i/2 cup. Salt, i/o teaspoon. Oatmeal, y2 cup. Boiling water, 1 pint. Raisins. Mix bran, oatmeal and salt and pour on, stirring constantly, the boiling water. Cook slowly in double boiler for 2 hours. Add a handful of raisins 10 minutes before it is done. Serves 3 people. Use as follows:— ROLLED OATS or OATMEAL: 1. For breakfast cereal, at least every other day. 2. Put rolled oats through the food chopper and use this oat flour in Boston brown bread or quick bread with barley and corn, and alone in muffins, biscuits, in cookies and gingerbread, instead of white or Graham flour. CORN MEAL: 1 . For breakfast or supper twice a week as mush. 2. Cold mush moulded, sliced and browned in a small amount of fat. 3. In corn breads, muffins, Boston brown bread, and baked Indian pudding. CORN FLOUR: 1. In muffins, quick cakes, gingerbread and cookies alone or with barley flour. Use less flour or more liquid. 2. To thicken soups and sauces. CORNSTARCH: 1. For desserts. 2. To thicken soups and sauces. BARLEY FLOUR: 1 . For quick bread and muffins and in any other recipes that call for flour such as pastry, cake, cookies and puddings. 2. To thicken soups and sauces. RICE: 1 . For breakfast cereal. 2. For dinner or supper, plain boiled and with cheese and white sauce as meat substitute. 3. For dessert with milk or raisins. 4. In quick bread and muffins with barley flour. RICE FLOUR: 1. In cakes and cookies. }<-£ cup rice flour and }/% <^ip barley flour may be used instead of 1 cup white flour. POTATO FLOUR: 1. In sponge and other cakes. Use % cup potato flour to replace 1 cup white flour. April 22. 1918 (over) or >i> ADMINISTERED ARRANGED FOR Jordan Marsh Company THE WOMEN'S MUNICIPAL LEAGUE OF BOSTON BY MISS ALICE BRADLEY and MRS. ELBERT A. HARVEY SUGGESTIONS FOR THE PURCHASE OF WHEAT FLOUR SUBSTITUTES We suggest that substitutes be bought in the following proportions: ROLLED OATS or , OATMEAL . . 3 pounds $ .24 CORN MEAL 3 pounds .24 CORNFLOUR 1 pound .08 CORNSTARCH 1 package .09 BARLEY FLOUR 2 pounds .16 RICE (Blue Rose) 1 pound .10 RICE FLOUR 1 pound .12 or POTATO FLOUR 1 pound .15 The above amounts will furnish adequate cereals for a family of 3 to 6 people 1 week 2 to 4 people 2 weeks These are current prices in Boston. April 22, 1918. (Over) SPANISH RICE. Rice, 1 cup. Onion, 1. Sweet pepper, 1. Butter, y2 cup.