Monday, December 31, 2012

I have finally found green house plans!!I will need to make a few modification for venting and make it twice the length to fit an aquaponic system.

Barn Greenhouse








Barn Greenhouse   



visit Ana White web site for this project and lots of other great stuff with free plans.
Barn Greenhouse click here.




I still have not figured out what type of aquiponic system to go with yet.I think I am going to go with a wood base with a pond liner. I have found a pump but not really ready to call it a day on pumps I have a lot of questions about which is going to be the best for my system. The pump has to pull the sediment of the bottom of the tank to feed the plants. I sometimes feel the more research I do the more questions I have.


Went to Ikea  and found bins for my practice aquaponics system like in this video! They were like 6.00 for the grow beds and 12 for the larger on thats on wheels stay toned my video will follow soon.

Sunday, December 23, 2012

Time to plan the garden?












                                                                          


Strawberries look so good. The pink banana on page 52 looks so pretty I might just grow it in the flower garden.
Haven't looked thru the entire book but my list is getting bigger by the minute.


Monday, December 3, 2012

Reusable cloth pads ???

Reusable cloth pads
I came upon these while looking at cloth diapers. I have never heard of these has any one else know of these?




 click here for instructions


also you can get a lot of information and patterns here


Saturday, December 1, 2012

War Time Cook Books



If any one has the links to other war time cook books let me know.






http://freepages.military.rootsweb.ancestry.com/~worldwarone/WWI/HomeFront/BestWarTimeRecipes/BestWarTimeRecipes.txt


Best War Times Recipes, Royal Baking Co., New York, 1918

47+ recipes that saved eggs, butter, milk, and wheat flour for our allies in Europe who were staving in some 
instances. Wheat flour was not to be used, if possible, because we shipped the wheat in sacks to Europe. Corn 
flour and other coarse (barley, buckwheat, graham, oat, or rye) flours were to be used. When wheat flour was 
used corn meal, cereals, hominy, and coarse flours were also used to reduced the total amount of wheat flour 
used. See my notes on ingredients at the bottom of page. The booklet pages were not numbered.

------------------------------------------------------------------------------------

Table of Contents (not in booklet): 

Letter to the Royal Baking Co. from the U.S. Food Administration.
Introduction.
Page 1 - Corn Bread; Spider Corn Bread; Wafer Corn Bread; and Corn Bread with Rye, Barley or Oat Flour. 
Page 2 - Barley Bread; Oatmeal Bread; Rice or Potato Bread; and Nut or Raisin Bread.
Page 3 - Prune Bread; Rye Rolls; Peanut Butter Bread; and Boston Brown Bread.
Page 4 - Corn Meal Biscuits; Oatmeal Biscuits; Potato Biscuits; and Barley or Oat Flour Biscuits.
Page 5 - Peanut Biscuits; Buckwheat Muffins; Sweet Potato Muffins; and Hominy Muffins.
Page 6 - Corn Meal Muffins; Rice Muffins; Barley or Oat Muffins; and Rye Muffins.
Page 7 - Blueberry Muffins; Rice Griddle Cakes; Corn Meal Griddle Cakes; and Buckwheat Cakes.
Page 8 - Buckwheat Coffee Cake; Potato Doughnuts; Eggless, Milkless, Butterless Cake (Fruit Cake); and Chocolate Cake.
Page 9 - Prune Cake; Spice Loaf Cake; Royal Sponge Cake; and Raisin Cakes.
Page 10 - Molasses Cakes; Royal Cocoa Drop Cakes; Oatmeal Cookies; and Peanut Cookies.
Page 11 - Oatmeal Macaroons; Hermits; and Old Fashioned Strawberry Short Cakes.
Page 12 - Baked Apple Dumplings; Eggless Plum Pudding; Pastry; and Cheese Pudding.

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Cover: Red, White and Blue panels, text is in the white panel.

Best War Times Recipes
Royal Baking Co.
New York

------------------------------------------------------------------------------------

Inside front cover: 

Copyright, 1918, Royal Baking Co.

Letter --

UNITED STATES FOOD ADMINISTRATION
Washington

August 1st, 1917

Miss Ruth Watson, 
c/o Royal Baking Powder Co.
New York City.

Dear Madam:

Replying to your recent communications, the use of baking powder breads made of corn and other coarse flours instead 
of patent wheat floor is recommended by the Conservation Division of the Food Administration. The wheat needed for 
export is thus conserved, and at the same time healthful food for our own people is provided. The circulation of 
recipes providing for these uses would be of assistance in carrying out our plans.


Very truly yours,

R. L. U_______


H-5 : JD

------------------------------------------------------------------------------------

Introduction Page:

This booklet is dedicated to the housewives of the United States who are assisting the Government in its work 
through the Food Administration.

The recipes have been carefully tested and if used according to directions will make delicious, wholesome and 
appetizing food.

The different kinds of flour specified in the recipes have been recommended by the U. S. Food Administration 
to be used in place of white flour. If any of them are not readily obtainable, other non-wheat flours which 
are available may often be substituted with good results.

All measurements are level.

------------------------------------------------------------------------------------

page 1


Corn Bread

1 3/4 cups corn meal           1 tablespoon sugar
1/4 cup flour                   1 teaspoon salt
4 teaspoons Royal Baking Powder   1 1/2 cups milk
 2 tablespoons shortening

Mix thoroughly dry ingredients, add milk and melted shortening; beat well and pour into well greased pan or muffin 
tins and bake in hot oven about 25 minutes.


Spider Corn Bread

1 egg                         2 tablespoons sugar
1 3/4 cups milk and water  1 teaspoon silt
1 cup corn meal                 2 teaspoons Royal Baking Powder
1/3 cup flour                  1 tablespoon shortening

Beat egg in bowl and add one cup milk and water; stir in corn meal, flour, sugar, salt and baking powder which have 
been sifted together; turn into frying pan in which shortening has been melted. Pour on remainder of milk and water, 
but do not stir. Bake about 25 minutes in hot oven. There should be a line of creamy custard through the bread. Cut 
into triangles and serve.


Wafer Corn Bread

2 cups corn meal          1 tablespoon shortening
2 teaspoons Royal Baking Powder  1 egg
1/2 teaspoon salt           2 cups milk
      2 tablespoons molasses (if desired)

Mix thoroughly corn meal baking powder and salt. Add melted shortening, molasses, well beaten egg and milk. Beat well. 
Pour into greased shallow pans, (the batter should be about 1/4 inch deep) and bake in hot oven until brown on 
both sides. The bread should be less than 1/2 inch thick when baked.


Corn Bread with Rye, Barley or Oat Flour

1 cup corn meal                  1 teaspoon salt 
1 cup rye, barley or oat flour   1 cup milk
2 tablespoons sugar              1 egg
5 teaspoons Royal Baking Powder  2 tablespoons shortening

Sift dry ingredients into bowl; add milk, beaten egg and melted shortening. Stir well. Put into greased pan, allow to 
stand in warm place 20 to 25 minutes and bake in moderate oven 40 to 45 minutes.

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page 2


Barley Bread

2 cups barley flour              1 teaspoon salt
1 cup white flour          1 tablespoon corn syrup
5 teaspoons Royal Baking Powder  1 tablespoon shortening
     1 1/2 cups water and milk

Sift dry ingredients; add liquid slowly to make a stiff dough; add syrup and melted shortening; mix and put into 
grease bread pan and allow to sand in warm place 25 to 30 minutes. Bake in moderate oven 30 to 45 minutes.


Oatmeal Bread

1 cup flour                      1 1/2 cups cooked oatmeal or rolled oats
1 1/2 cups corn meal             1 egg
1 teaspoon salt                  2 tablespoons shortening
5 teaspoons Royal Baking Powder  1 cup milk
2 tablespoons sugar 

Sift together flour, corn meal, salt, baking powder and sugar; add oatmeal. Add beaten egg, melted shortening and milk. 
Mix well and bake in greased shallow pan in moderate oven 40 to 45 minutes.


Rice or Potato Bread

1 2/3 cups scalded milk           4 teaspoons Royal Baking Powder 
1 1/2 cups corn meal              1 teaspoon salt
1 tablespoon shortening           2/3 cup boiled rice or fresh mashed potatoes
1 egg

Pour scalded milk over corn meal and add shortening. Beat egg until very light and add slowly. Cool and add baking 
powder and salt. Mix well and add the rice or potatoes. Bake in greased shallow pan in hot oven 30 minutes.


Nut or Raisin Bread

3 cups graham or barley flour 3/4 cup sugar or corn syrup
5 teaspoons Royal Baking Powder 1 cup chopped nuts (not too fine) or 1 cup seeded raisins washed and floured
1 1/2 teaspoons salt
1 1/2 cups milk and water

Mix together flour, baking powder and salt; add milk and water, sugar or corn syrup and nutmeats or raisins; mix well 
and put into greased loaf pan, allow to stand 30 minutes in warm place. Bake in moderate oven 40 to 45 minutes.

------------------------------------------------------------------------------------

page 3


Prune Bread

2 1/2 cups entire wheat, rye or barley flour cup   4 teaspoons Royal Baking Powder
1/4 cup sugar                                      1 cup milk
1 teaspoon salt                                    1 cup prunes
                                                   1 tablespoon shortening

Wash prunes, soak several hours, drain stone and chop. Mix flour, sugar, salt and baking powder; add milk and beat well. 
Add prunes and melted shortening. Put into greased bread pan, allow to stand 20 to 25 minutes in warm place and bake 
in moderate oven one hour. (Dates may be used instead of prunes.)


Rye Rolls

4 cups rye flour  6 teaspoons Royal Baking Powder
2 teaspoons salt  1 1/2 cups milk
 1 tablespoon shortening

Sift together dry ingredients, add milk and melted shortening. Knead on floured board; shape into rolls. Put into 
greased pans and allow to stand in warm place 20 to 25 minutes. Bake in moderate oven 25 to 30 minutes.


Peanut Butter Bread

2 cups rye, barley or oat flour    1/2 cup peanut butter
4 teaspoons Royal Baking Powder    4 cups sugar or corn syrup
1 teaspoon salt             1 cup milk

Sift flour, baking powder and salt into bowl; add peanut butter and sugar or syrup and mix. Add the milk and mix well. 
Bake in greased loaf pan in moderate oven 30 to 35 minutes. This is best when a day old. Cut into thin slices, it makes 
very good sandwiches.


Boston Brown Bread

1 1/2 cups corn meal            1 teaspoon salt
1 1/2 cups rye meal            3/4 cup molasses
4 teaspoons Royal Baking Powder    2 cups milk

Mix and sift dry ingredients, add the molasses and milk. Beat thoroughly and put into greased moulds 2/3  full. 
Steam 3 1/2 hours, remove the covers and bake in oven long enough to dry the top.

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page 4


Corn Meal Biscuits

3/4 cup scalded milk   3/4 teaspoon salt
1 cup corn meal    1 cup white flour
2 tablespoons shortening  4 teaspoons Royal Baking Powder

Save 1/4 cup measured flour for board. Pour scalded milk over corn meal, add shortening and salt. When cold, add 
sifted flour and baking powder. Roll out lightly on floured board. Cut with biscuit cutter and bake in greased pan 
in hot oven 15 to 20 minutes.


Oatmeal Biscuits

3/4 cup cooked oatmeal         3/4 teaspoon salt
1 1/2 cups wheat or rye flour 2 tablespoons shortening
4 teaspoons Royal Baking Powder 1/4 cup milk

Mix oatmeal with sifted flour, baking powder and salt; rub in shortening, add milk and mix, forming a soft dough. 
Roll out lightly on floured board. Cut with biscuit cutter and bake in hot oven 12 to 15 minutes.


Potato Biscuits

1 1/4 cups flour  2 tablespoons shortening
4 teaspoons Royal Baking Powder 3/4 cup boiled sweet or white potatoes (mashed)
1/2 teaspoon salt               1/2 cup milk

Sift flour, baking powder and salt together. Rub in shortening; add the mashed potatoes and milk enough to make a 
soft dough. Roll out lightly on floured board and cut with biscuit cutter. Bake in moderate oven 15 to 20 minutes.


Barley or Oat Flour Biscuits

2 cups barley or oat flour 1 tablespoon sugar
4 teaspoons Royal Baking Powder 1 tablespoon shortening
1/2 teaspoon salt          2/3 cup milk

Sift dry ingredients together. Rub in shortening and add milk enough to make a soft dough. Roll out on board to 
about one-half inch thick and cut with biscuit cutter. Bake in very hot oven 15 to 20 minutes.

------------------------------------------------------------------------------------

page 5


Peanut Biscuits

2 cups flour                 2 cups peanuts (finely ground or crushed)
4 teaspoons Royal Baking Powder 1 tablespoon shortening
2 teaspoons salt                3/4 cup liquid (milk and water)

Sift flour, baking powder and salt together; add peanuts. Cut in shortening; add liquid slowly to make a soft dough. 
Roll out lightly on floured board; cut with biscuit cutter and bake in greased pan in hot oven 10 to 12 minutes.


Buckwheat Muffins

1 1/4 cups buckwheat flour 2 tablespoons sugar
3/4 cup flour                 1 teaspoon salt
4 teaspoons Royal Raking Powder 1 cup milk
            2 tablespoons shortening

Mix and sift dry ingredients; add milk and melted shortening and beat until smooth. Bake in greased muffin tins 
in hot oven 20 to 25 minutes.


Sweet Potato Muffins

1 cup flour                   1 cup sweet potatoes (mashed)
4 teaspoons Royal Baking Powder  1 egg 
1 teaspoon salt                  1 cup milk and water

Sift together flour, baking powder and salt. Add cold sweet potatoes which have been lightly mashed or put through 
a ricer. Add beaten egg and liquid, mixing well. Bake in greased muffin tins in moderate oven 25 to 30 minutes.


Hominy Muffins

1 cup boiled hominy or other cereal 1 egg
1 teaspoon salt                         3/4 cup milk
1 1/2 tablespoons shortening            2 cups corn or wheat flour
                                        4 teaspoons Royal Baking Powder

Mix together hominy, salt, melted shortening, beaten egg and milk. Add flour which has been sifted with baking powder. 
Beat well and bake in greased muffin tins or shallow pan in hot oven 25 to 30 minutes.

------------------------------------------------------------------------------------

page 6


Corn Meal Muffins

3/4 cup corn meal                        4 teaspoons Royal Baking Powder 
1 1/4 cups flour                         2 tablespoons sugar 
1/2 teaspoon salt                        1 cup milk
                    2 tablespoons shortening 

Sift dry ingredients into bowl; add milk and melted shortening and beat well. Bake in greased muffin tins m hot oven 
about 20 minutes.


Rice Muffins

1 cup milk                         1/2 cup cooked rice
1/2 cup corn meal                  1/3 cup flour
1 tablespoon shortening            1/2 teaspoon salt
2 tablespoons sugar or corn syrup  3 teaspoons Royal Baking Powder   
                               1 egg

Scald the milk and pour over the corn meal; add the shortening and sugar or syrup. When cool add the rice, and the 
flour, salt and baking powder which have been sifted together; add beaten egg. Beat well and bake in greased muffin 
tins in moderate oven 20 minutes.


Barley or Oat Muffins

2cups barley or oat flour     2 tablespoons sugar or corn syrup
3 teaspoons Royal Baking Powder     3/4 cup milk 
1 teaspoon salt                     1 egg
2 tablespoons melted shortening  

Sift dry ingredients; add melted shortening, corn syrup, and milk; add well beaten egg; and beat well. Bake in 
greased muffin tins in hot oven 25 to 30 minutes.


Rye Muffins

1 cup oat or wheat flour   1 tablespoons sugar
1 cup rye flour            1 teaspoon salt
4 teaspoons Royal Baking Powder   1 cup milk and water
       2 tablespoons shortening

Mix and sift dry ingredients; add milk and melted shortening and beat until smooth. Bake in greased muffin tins 
in hot oven 25 to 30 minutes.

------------------------------------------------------------------------------------

page 7


Blueberry Muffins

1 cup yellow corn meal          3 teaspoons Royal Baking Powder
1 cup white flour         1 egg
1/2 teaspoon salt         1 cup milk
3 tablespoons sugar  2 tablespoons shortening
     1 1/2 cups blueberries

Sift dry ingredients. Add beaten egg and milk enough to make a thick batter. Beat well; add melted shortening 
and blueberries which have been dusted with flour. Bake in greased muffin tins in hot even 20 to 30 minutes.


Rice Griddle Cakes

1 1/2 cups cold boiled rice 4 teaspoons Royal Baking Powder
1 egg                          1/2 teaspoon salt
1/2 cup flour                  1 cup milk

Press rice through sieve and add well beaten yolk of egg, and flour, baking powder and salt which have been 
sifted together. Mix well and add milk which has been scalded and cooled. Beat thoroughly. Add stiffly beaten 
white of egg and bake on hot griddle or in waffle iron.


Corn Meal Griddle Cakes

1 1/3 cups corn meal          1 tablespoon molasses or corn syrup
1 1 /2 cups boiling water  2/3 cup flour
3/4 cup milk                  1 teaspoon salt
1 tablespoon shortening   4 teaspoons Royal Baking Powder

Scald corn meal in bowl with boiling water; add milk melted shortening and molasses or corn syrup; when cool 
add flour, salt and baking powder which have been sifted together; mix well. Bake on hot greased griddle until brown.


Buckwheat Cakes

2 cups buckwheat flour             1/2 teaspoon salt
4 teaspoons Royal Baking Powder     1 7/8 cups milk

Sift together buckwheat, baking powder and salt; add milk slowly; beat well and bake on hot greased griddle 
until brown. Serve hot with honey or syrup.

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page 8


Buckwheat Coffee Cake

1 cup buck wheat flour            1/4 teaspoon salt
1 cup white flour                 3/4 cup milk
1/4 cup sugar                     1/2 cup corn syrup
4 teaspoons Royal Baking Powder   2 tablespoons melted shortening

Sift dry ingredients together. Stir in the milk, syrup and melted shortening; beat well. Put into two greased 
layer cake tins and sprinkle over the top a mixture consisting of one tablespoon cinnamon, two tablespoons 
brown sugar, one tablespoon shortening and one-half cup chopped nuts. Bake in moderate oven from 15 to 20 minutes.


Potato Doughnuts

1 egg                           1 1/2 cups white flour
1 cup sugar                  4 teaspoons Royal Baking Powder
1 cup mashed potatoes          1/2 teaspoon nutmeg
3/4 cup milk                   1 1/4 cups corn meal

Save about 1/2 cup of measured flour for board. Beat egg and sugar together; add potatoes and milk; add flour, 
baking powder, nutmeg and corn meal which have been sifted together; chill and roll out, using as little flour 
on the board as possible. Cut and fry in deep fat. Drain and dust with powdered sugar.


Eggless, Milkless, Butterless Cake
          (Fruit Cake)

1 cup brown sugar                  1/2 teaspoon salt
1 1/4 cups water                   1 teaspoon nutmeg
1 cup seeded raisins               1 teaspoon cinnamon
2 ounces citron, cut fine          1 cup corn or wheat flour       
1/3 cup shortening                 1 cup rye or barley flour
          5 teaspoons Royal Baking Powder

Boil sugar, water, fruit, shortening, salt and spices together in saucepan 3 minutes. When cool, add flour and 
baking powder which have been sifted together. Mix well; bake in loaf pan in moderate oven about 45 minutes.


Chocolate Cake

1/3 cup shortening                  3 teaspoons Royal Baking Powder
1 cup brown sugar                   1/2 teaspoon salt
2 squares chocolate                 1/2 cup milk
1 cup rye or barley flour           1 teaspoon vanilla 
1/2 cup wheat flour                 1 cup walnuts

Cream shortening; add sugar and melted chocolate. Add one-half the flour which has been sifted with the 
baking powder and salt. Mix well and add the milk; add the remainder of the flour, vanilla and the nuts 
which have been chopped. Bake in greased loaf pan in moderate oven 35 to 45 minutes.

------------------------------------------------------------------------------------

page 9


Prune Cake

1/3 cup shortening                       3 teaspoons Royal Baking Powder
1 1/3 cups brown sugar or 1 cup corn syrup    1/2 teaspoon cinnamon
1/2 cup milk                                  1/2 teaspoon nutmeg  
1 cup rye flour                               1/2 lb. prunes (washed stoned and cut into pieces)
3/4 cup white flour

Cream shortening, add sugar or syrup, and milk. Mix well and add the flour which has been sifted with the spices 
and baking powder. Add the prunes and mix well. Bake in greased loaf pan in hot oven 30 to 35 minutes.


Spice Loaf Cake

1/3 cup shortening 1/4 teaspoon nutmeg
3/4 cup sugar         2 cups barley flour or 1 cup rye and 1 cup white flour
1 egg                   3 teaspoons Royal Baking Powder
1/2 teaspoon cloves     1 cup milk
1 teaspoon cinnamon 1/4 cup citron
1/4 teaspoon allspice 

Cream shortening, add sugar and well beaten egg. Add one-half the dry ingredients which have been sifted together. 
Add the milk and mix well. Then add the remaining dry ingredients and the citron. Bake in greased loaf pan in 
moderate oven 35 to 40 minutes.


Royal Sponge Cake

3/4 cup sugar                  1 cup barley or oat flour
1/2 cup water                  1/2 teaspoon salt
3 eggs                          1/8 cup cold water
2 teaspoons Royal Baking Powder  1 teaspoon flavoring

Boil sugar and water until syrup spins a thread and add to the stiffly beaten whites of eggs, beating until the 
mixture is cold. Sift together three times flour, salt and baking powder; beat yolks of eggs until thick. Add a 
little at a time, flour mixture and egg yolks, alternately to white of egg mixture, stirring after each addition. 
Add 1/2 cup cold water and flavoring; mix lightly and bake in moderate oven about one hour.


Raisin Cakes

1/2 cup shortening  3 teaspoons Royal Baking Powder
1 cup brown sugar  1/2 teaspoon cinnamon
1 egg                         1/4 teaspoon nutmeg
3/4 cup rye flour  1/4 teaspoon cloves
3/4 cup white flour  1/2 cup milk
  1 cup raisins

Cream shortening, add sugar and well beaten egg. Add dry ingredients which have been sifted together. Mix well and 
add milk. Add raisins which have been cut in pieces and dredged with some of the measured flour and mix. Bake in 
greased tins 25 to 30 minutes.

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page 10


Molasses Cakes

4 tablespoons shortening         4 teaspoons Royal Baking Powder
1/2 cup sugar                    1 tablespoon ginger
3/4 cup molasses                 1 teaspoon allspice
2 cups rye, oat or barley flour  1/4 teaspoon salt
                        3/4 cup milk

Cream shortening. Add sugar and molasses, beating well. Add half the flour which has been sifted with baking powder, 
spices and salt. Mix in half the milk and then add remainder of flour and remainder of milk and mix well. Bake in 
greased individual cake tins in moderate oven about 20 minutes.


Royal Cocoa Drop Cakes

3 tablespoons shortening  1 1/2 cups barley, oat or wheat flour
1 cup sugar                 3 teaspoons Royal Baking Powder
1/2 cup milk                 1/3 cup cocoa
1 egg                  1/8 teaspoon salt
           1 teaspoon vanilla

Cream shortening and sugar until smooth; add well beaten egg and milk; mix well. Sift flour, baking powder, salt and 
cocoa into mixture and stir until smooth. Add vanilla. Grease muffin tins; put one tablespoon of mixture into each 
and bake in hot oven about 20 minutes.


Oatmeal Cookies

1/3 cup shortening             1 1/4 cups rye or barley flour
3/8 cup sugar                  3 teaspoons Royal Baking Powder
1/4 cup corn syrup             1/2 teaspoon salt
1 egg                          3/4 cup cooked oatmeal
               1/2 teaspoon vanilla

Cream shortening, add sugar and syrup, beaten egg, and flour, baking powder and salt which have been sifted together. 
Mix well and add oatmeal and vanilla. Drop by spoonfuls on greased pan, and bake in moderate oven 15 to 20 minutes.


Peanut Cookies

2 tablespoons shortening             2 teaspoons Royal Baking Powder
1/4 cup sugar                        1/4 teaspoon salt
1 egg                                2 tablespoons milk
1/2 cup flour                        1/2 cup chopped peanuts
                 1/2 tablespoon lemon juice

Cream shortening, add sugar and beaten egg mix and sift in the flour, baking powder and salt; add milk, nuts and 
lemon juice. Drop from a teaspoon on ungreased pan one inch apart. Place one-half a peanut on each and bake in 
moderate oven 10 to 12 minutes.

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page 11


Oatmeal Macaroons
 
1 egg                     2 cups rolled oats
1/2 cup sugar           2 teaspoons Royal Baking Powder
1 tablespoon shortening   1 teaspoon vanilla
1/2 teaspoon salt   1/4 cup corn syrup

Beat egg yolk and white separately. Cream sugar with melted shortening. Add egg yolk, syrup, salt and oatmeal. Then 
add baking powder, white of egg and vanilla. Mix thoroughly, drop on greased pan about half teaspoon to each macaroon. 
Allow space for spreading. Bake about 10 minutes in moderate oven. Cool before removing from pan.


Hermits

1/4 cup shortening                 1/2 teaspoon cinnamon
1/2 cup corn syrup                 1/4 teaspoon cloves
1 egg                                 1/2 teaspoon salt
3/4 cup corn meal, barley or oat flour  1/3 cup hot water
3/4 cup white flour                 3/4 cup seeded raisins
3 teaspoons Royal Baking Powder  1/2 cup nuts

Cream the shortening, add syrup and beaten egg. Add one-half the dry ingredients which have been sifted together. 
Mix well; add hot water and remainder of dry ingredients. Wash and flour the raisins and add with the nuts to the 
first mixture. Drop by spoonfuls on greased tin and bake in moderate oven 15 to 20 minutes.


Old Fashioned Strawberry Short Cake

3/4 cup white corn meal    2 tablespoons sugar
1 3/4 cups flour    2 tablespoons shortening
1 teaspoons salt    3/4 cup cold milk
4 teaspoons Royal Baking Powder   1/2 cup cream (whipped)
               3 cups strawberries

Sift dry ingredients into a bowl. Add shortening and rub in very lightly. Add milk slowly, mixing with fork or 
knife. Turn the dough out on floured board and roll lightly one inch thick. Brush top with milk and bake in hot oven 
20 to 25 minutes. Split open and spread between layers with strawberries which have been sweetened and crushed. Put 
on top layer; spread with whipped cream slightly sweetened and place berries on top and serve, or use following 
syrup for top:

1/2 cup strained honey       1 egg white

Boil honey for five minutes and add slowly to the stiffly beaten egg white, beating constantly until cold. 
Pour over strawberry short cake and serve at once.

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page 12


Baked Apple Dumplings

3/4 cup scalded milk                1 cup flour
1 cup corn meal                     4 teaspoons Royal Baking Powder
2 tablespoons sugar                 3 sour apples
1/2 teaspoon salt                   cinnamon
3 tablespoons shortening            brown sugar

Pour scalded milk over corn meal, add sugar, salt and shortening. When cool, add flour and baking powder which 
have been sifted together. Roll out very thin on floured board. Cut into six parts and on each put sliced apples 
sprinkled with cinnamon and a little brown sugar. Fold ends of dough over top and bake in moderate oven 
about 20 minutes.


Eggless Plum Pudding

1 cup bread crumbs          1 teaspoon cinnamon
2 cups rye flour          1 cup chopped suet
4 teaspoons Royal Baking Powder         1 cup seeded raisins
1/2 teaspoon salt          1 chopped apple
1 teaspoon cloves          1 cup molasses or corn syrup
                   1 cup milk

Mix dry ingredients thoroughly; add suet and prepared fruit and mix well. Add gradually molasses or syrup and milk, 
stirring constantly. Steam 2 1/2 hours. Serve with hard sauce.


Pastry

1 cup flour (all barley flour, all        2 tablespoons shortening
 oat flour or half white corn             1/2 teaspoon salt 
 meal and half white flour).              2 teaspoons Royal Baking Powder   
                              1/4 cup cold water

Sift the dry ingredients together. Rub in shortening lightly sad add slowly water enough to make stiff dough. Divide 
paste into two parts and roll out very thin on floured board.


Cheese Pudding

3/4 cup yellow corn meal           1/4 teaspoon paprika
3 cups boiling water                   1 teaspoon salt
1 1/4 cups grated cheese           1 cup milk
Few grains cayenne                        1 egg
                      3 teaspoons Royal Baking Powder

Pour corn meal slowly into boiling water, stirring constantly, and allow to boil about ten minutes. Add cheese, 
seasoning, milk and beaten egg yolk and cook until well blended. Remove from fire, and when cold add baking powder 
and fold in the beaten egg white. Bake in greased dish in moderate oven about 30 minutes. Serve immediately. When 
cold, it can be sliced and fried for either luncheon or supper.

end of booklet

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My notes on some of the ingredients:

allspice: Jamaica spice (in the myrtle family) that tastes like a combination of cinnamon, cloves, and nutmeg.

cereals: corn flakes, rice

citron: a citrus fruit that looks like a bumpy lemon

coarse flour: barley, buckwheat, graham, oat, rye

corn meal: ground corn

hard sauce: butter, sugar (any type), and a flavoring (brandy, rum, whiskey, vanilla extract, etc.) beat until creamy. 
It is cooled until it is the consistency of butter.

hominy: kernels of hulled corn - broken or whole

suet: solid white fat found from the areas around the loins and kidneys of animals (beef suet, sheep suet, etc.)
 
 
 
 
 
 
 
http://hearth.library.cornell.edu/cgi/t/text/pageviewer-idx?c=hearth;cc=hearth;rgn=full%20text;idno=6417403_1351_006;didno=6417403_1351_006;view=image;seq=86;node=6417403_1351_006%3A12.34;page=root;size=s;frm=frameset; 
 
 
 

Victory on the Menu: Recipes and Rationing

With U.S. entry into World War I, President Woodrow Wilson appointed Herbert Hoover to head the newly created U.S. Food Administration. A mining engineer who had successfully organized the massive effort to get food to Belgium’s citizens after the German army’s sweep through that country in 1914, Hoover was now charged with managing domestic agriculture and conservation in order to feed the U.S. Army and assist Allied armies and civilians. “Food Will Win the War,” declared the Food Administration through its ubiquitous posters and publicity efforts. Planting gardens, observing voluntary rationing, avoiding waste—these efforts at food conservation all came to be known as “Hooverizing.” Women’s magazines also took up the home conservation crusade. Good Housekeeping printed menus, offering housewives directions for preparing tasty meals that met conservation standards. Contributed by readers, this “month’s worth of recipes” printed in August 1917 demonstrated conservation in action, as well as women’s ingenuity in redesigning menus to observe rationing guidelines.

Tested and Approved Recipes
Twenty-four Unusual Recipes Tested by Good Housekeeping Institute and Approved
for Their Adaptability to Wartime Economy and Food-Conservation
Menus for Successive Days in August
(Any recipe called for will be sent for a two-cent stamp)
Extravagant and wasteful use of food is reprehensible at any time; with the nation at war and the food-supply scarcely adequate, it is little short of treasonable. Hence it is that thriftiness and economy in their kitchens is the nation’s first demand of its housewives. Some hundreds of thousands of these housewives have found the recipes and menus on these pages of the greatest assistance in attaining these ends. The caloric value of each recipe is carefully calculated, and this enables the menus to be carefully balanced. With the recipes you can cook without waste, for the number they will serve is always known. In a word, that strict individual economy and conservation of resources that patriotism entails is made easy by a consistent use of these pages.
Breakfast
Blackberries
Creamed Dried Beef
Whole-Wheat Bread Toast
Coffee
Luncheon
Luncheon Tomatoes
Hot Baking-Powder Biscuit
Yale Blueberry Cake
Iced Tea
Dinner
Chicken Gelatin
Mashed Potatoes Green Corn
Cucumber and Lettuce Salad
Cold Fruit Pudding
Breakfast
Cantaloup
Ready-Cooked Cereal
Top Milk
Blueberry Muffins
Coffee
Luncheon
Spanish Omelet
Bread and Butter
Gingerbread Iced
Buttermilk
Dinner
Jellied Chicken Bouillon
Stuffed Eggplant Shells
Tomato Succotash
Lettuce Salad
Chocolate Pudding
Breakfast
Rhubard and Bananas
Chicken Omelet
Bran Muffins
Coffee
Luncheon
Stuffed Tomato Salad
Hot Corn Cake
Sea Moss Blanc Mange
TeaWafers
Dinner
Boiled Whitefish Egg Sauce
String-Beans
Plain Boiled Potatoes Sprinkled
with Parsley
Lettuce and Radish Salad
Huckleberry Pudding
Breakfast
Ready-Cooked Cereal with Blueberries
Cream
Fried Crummed Bacon Toast
Coffee
Luncheon
Onion toast
Sliced Tomatoes
Blueberry Cake
Tea or Milk
Dinner
Roast Loin of Veal
Pan-Browned Potatoes Radishes
Creamed Carrots and Onions
All measurements are level—standard half-pint measuring-cups, tablespoons, and teaspoons being used. Sixteen level tablespoonfuls equal a half-pint. Quantities are sufficient for six people unless otherwise stated. Flour is sifted once before measuring.
Recipes for this department may be submitted by any reader of Good Housekeeping. They should never before have been printed. At least one dollar will be paid for every recipe accepted. Stamps must be enclosed if unavailable manuscripts are to be returned.
Rhubarb with Bananas 1400 Calories
4 cupfuls sweetened rhubarb sauce
2 large bananas
1/3 cupful sugar
Slice the bananas thinly in a serving-dish. Sprinkle them with the sugar. Pour the hot sweetened rhubarb sauce over the bananas. Set aside to cool. Serve cold.
Mrs. O.E. Winkler, Paxico, Kan.
Alaska Pudding 2420 Calories
1.5 cupfuls cream or evaporated milk
1/2 pint currant or red-raspberry jelly
1/2 lb. large prunes1 cupful hot water
1/3 cupful sugar
1 lemon
2 tablespoonfuls sugar
Cook prunes till tender, remove stones, and rub through a colander. Add cream and sugar and freeze; then pack in the bottom of a one-quart mold. Dissolve jelly with water, add lemon-juice and sugar, cook; then freeze and when frozen pack on top of the prune ice-cream. Seal the mold carefully and pack in ice and salt, one part of salt to two parts or ice, leaving for two hours before serving.
Mary H. Lambie, Fort Bliss, Texas.
Molded Fish 1500 Calories
1 small can or glass jar Bismarck herring
1.5 tablespoonfuls lemon-juice
1 lb. can tuna fish
1/8 teaspoonful paprika
2 tablespoonfuls granulated gelatin
1/4 lb. butter
1 cupful well-seasoned soup stock
1/4 cupful cold water
Mayonnaise
Put the herring, tuna fish, and butter through the food-chopper; add the seasoning. Soak the gelatin in the cold water until soft and dissolve it in the hot soup-stock. Put all together in a mold; when cold turn out on a bed of lettuce. Serve with mayonnaise. Hard-cooked eggs and diced tomatoes may be used as a garnish.
Irene S. Feist, 812 S. 12th St., Newark, N.J.
Marbled Tongue 3475 Calories
1 lb. boiled tongue
1/2 cupful melted butter
2 lbs. cooked veal
Salt
Pepper
Chop veal and tongue separately until fine; add salt and pepper to taste. Pour over the veal the melted butter, mix thoroughly; then put alternate layers of each in a pan and put under a press or weight. Serve in slices with lemon or a garnish of green. This will serve ten to twelve persons.
Miss Estell Claeys, 5107 Page Bldg., St. Louis, Mo.
Chicken Gelatin 2575 Calories
1 3- to 4-lb. Chicken
3 hard-cooked eggs
1 lb. cold cooked tongue
Celery-salt
1 tablespoonful granulated gelatin
2 tablespoonfuls cold water
1 pint clear brown stock
Roast the chicken. When cold slice and lay in a mold with alternate layers of sliced tongue and occasional slices of hard-cooked eggs; season with celery-salt. Soak gelatin in cold water five minutes and dissolve in boiling stock. Pour it over the meat. Let stand several hours in a refrigerator before unmolding. This recipe will serve at least eight persons.
Miss Estelle Claeys, 5107 Page Bldg., St. Louis, Mo.
Stuffed Eggplant-Shells 850 Calories
2 eggplants weighing about 1 lb. each
1 chopped green sweet pepper
2 tablespoonfuls butter or other shortening
1 cupful dry bread-crumbs
Boiling water
1.5 teaspoonfuls salt
Speck pepper
1/2 chopped onion
Cut out the inside of the eggplant, leaving a shell about one-half inch thick; cook in boiling salted water for five minutes. Fry the onion, pepper, and eggplant-pulp, all chopped, in the butter for about ten minutes. Then add the bread-crumbs, one and one-half cupfuls boiling water, and seasoning. Fill eggplant-shells with this mixture and sprinkle dry crumbs over the top. Place in a pan with a little water and bake one-half hour.
Mrs. Ian Maclaren, 333 E. Park St., Stockton, Cal.
Luncheon Tomatoes 1420 Calories
6 medium-sized tomatoes
Grated American cheese
6 eggs
3/4 cupful evaporated milk
Salt and paprika
Scald and peel the tomatoes and scoop out, leaving a thick shell. Dredge each with salt, and put in a pan with a little water. In the bottom of each tomato put a layer of grated cheese; cook ten minutes in the oven, then drop a raw egg in each and put back in the oven and cook about fifteen minutes, or until the eggs are set. Serve each tomato on a slice of toast with the following sauce:
Stir together over the fire, six tablespoonfuls grated cheese and the evaporated milk until the cheese is melted and the mixture is smooth. Add salt and paprika to taste.
Mrs. Ian Maclaren, 333 E. Park St., Stockton, Cal.
Bloater Paste Straws 800 Calories
1 cupful pastry flour
3 tablespoonfuls bloater paste
About 1/4 cupful cold water
4 tablespoonfuls butter
Work together the flour and butter until well blended; then into this work the bloater paste. Make a stiff dough with the water. Roll out thin and cut in strips four inches long and one-fourth inch wide, using a pastry-wheel. Bake in a moderate oven twelve minutes. Make rings of the paste to hold the bunches of straws.
Eleanor A. Cummins, 127 Gower St., W.C., London.
Mint-Sirup 820 Calories
1/2 cupful mint-leaves
1 cupful granulated sugar
1/2 cupful water
Boil until thick as a sirup, strain, and set aside to cool.
Mary Esther Adamson, 1012 S. Sixth St., Terre Haute, Ind.
Chocolate Mint Sauce for Ice-Cream 1470 Calories
2 cupfuls light-brown sugar
1 tablespoonful powdered cocoa
Mint-sirup
1 cupful milk
Put sugar and milk into a saucepan and add cocoa when mixture comes to a boil. Cook until it forms a soft ball when dropped in cold water (238° F). Add enough of the mint-sirup to flavor to taste and beat until thick as a mush. Serve on ice-cream. If the sauce hardens before serving, add a little melted butter and heat.
Mary Esther Adamson, 1012 S. Sixth St., Terre Haute, Ind.
Source: "Tested and Approved Recipes," Good Housekeeping, August 1917, 84.
See Also:Housewives in Uniform: Domesticity as Military Duty
Patriotic Housekeeping: Good Housekeeping Recruits Kitchen Soldiers
 
 
 

Friday, November 30, 2012

How to save corn for winter!


 Cristina tells how easy it is to save corn click here to visit her site she has really good tips!

How to save summer corn for winter use

by Cristina on August 14, 2012
How to save corn for winter useI love summer corn in the summer. Grilled in its husk, sweet corn is a divine lunch or an unbeatable side with a dinner of, well, anything.
But, I also love summer corn in the winter. I eat sweet summer corn in winter soups and stews and chilies. I sauté corn with peppers and onion and butter for a bright and slight sweet side dish. I mix corn with peppers and cheeses and tomatoes for wintertime enchilada casseroles.
Yes, sweet summer corn is one of my favorite wintertime ingredients.
And, saving it couldn’t be easier.
Really. This is not hard to do.
You will need corn. You will need some way to cook that corn (grill, stove, oven, firepit, solar oven, laser beam… your choice). You will need a pair of hefty thongs. You will need a knife and cutting board. You will need some sort of freezer-safe container. And, you will need a freezer.
That’s it.
First, we cook our corn. For my favorite technique, check out my recipe for Perfect Grilled Corn.
Or, go your own way. I won’t hold it against you.
But, if you’ve got a grill, I encourage you to at least try grilling your corn. It’s worth it.
This is what I had to say on the matter in my recipe for Perfect Grilled Corn:
Why grill corn? Three reasons:
First, cooking on the grill keeps the heat out of the house. And, since corn comes into season about the time summer is at its meanest, keeping heat out of the house is a good thing.
Second, grilling gives corn a smokey sweetness that I especially love. Maybe you prefer the pure corn flavor of boiled sweet corn. That’s fine. We’re all welcome to our opinions. For me, it’s grilled corn. Yum.
Finally, third, grilling corn is just easy. You don’t shuck the corn. You don’t worry about the silk. You don’t clean the ears or fuss about a big pan or worry about spilling boiling water between the stove and the sink. Easy. Easy is good. Especially when easy is also tasty.
Whatever your preferred technique, this is the moment when you will cook your corn. Go ahead and get it started. I’ll wait.
Is your corn cooked? Sweet. Turn of the grill and let the corn cool. If possible, let it cool outside. You can even leave it right on the grill, with the lid up. Assuming you don’t still have live coals under the grill, that is.
Let your corn sit a good long while. Thirty minutes. An hour. There’s no rush. You’ve already cooked it.
Use this time to weed the garden. Or, walk the dog. Or, drink a gin and tonic. Up to you (I suggest the g&t, though the dog disagrees).
Ok. Is your corn cool enough to touch? Good. Let’s shuck!
You can do this outside, if you’ve got a picnic table and less mosquitoes than me. Or, you can do this inside, if you don’t mind the mess and do mind the bugs. Up to you.
it is easy to save corn for winter use
Once you’ve shucked your corn, you’re ready to start saving the harvest for winter use.
Grab a cutting board. A big one.
Grab a knife. A sharp and sturdy one.
Grab a freezer-safe container or a plastic freezer bag. A clean one.
Ready? Let’s do this!
Some people have fancy corn husker things that slide down the husk and slice the kernels from the husk in a single go. I’m not one of those people. I’m betting you probably aren’t either. Though, if you are, by all means use that fancy corn husker. That’s what it’s there for.
cut your corn in half for easily kernel removal
stand your corn on end to easily cut off the kernels
Easiest way to husk an ear of corn sans husker, I’ve found, is to first cut the ear in half, cross ways. Then, set the half-ear vertically, with the cut end down. Pick up your knife. Starting at the top of the half-ear, slice the knife down the length of the ear, between the kernels and the cob. You want to find that sweet spot between kernel and cob, so you’re removing as much kernel as possible without also cutting into the cob. After a few tries, you’ll figure it out.
Rotate the ear a tiny bit (say, the equivalent of two or three rows of kernels) and repeat. And, repeat. And, repeat.
Keep going until you’ve sliced all the kernels from that half of that first ear. Then, continue with the second half of that first ear. Then, start the second ear. The third…
You get the idea.
A single ear of corn will give you about one cup of cut kernels.
one ear of sweet corn will give about one cup of kernels
Those kernels add up quickly. As you cut them, add them to your freezer-proof container. This could be a plastic freezer bag, a food storage container or anything else that’ll keep the air out and the corn in. I have used freezer bags and glass food storage containers. Both work great.
Fill up your freezer-proof container with corn. Freeze it. Repeat as necessary until you’ve saved enough corn to make it through the winter (I do this over a course of several weeks, buying about six to twelve ears at a time).
That’s it.
[Oh. And save those cobs, too. Because, check it out: Corn Cob Stock! I haven't made this yet, but I will. How can it not be wonderful?]
When you need corn for winter recipes, you can treat your home-frozen corn like any other frozen corn. Just add it when the recipes calls for it, cook, and enjoy.

Whos right?

The farmer grows food for a 


My husband and I are at odds about living a self reliant life style. He thinks its just a dream. While I think we could obtain a certain level of self reliance. I am realistic ,100% off grid in our current home is more than likely not going to happen. I would like to grow and preserve about 20% of our food in our small city yard. I also want to get 6 hens(as allowed by our city). He wants to do as we have been doing living pay check to pay check. Is this too much to ask? I am not asking for his help just a little support (or no comment at all would be fine too). Any other people out there who spouse was not reseptive to this idea?

Thursday, November 22, 2012

Did you know about these posters? I didn't.

Why is our government not promoting victory Gardens now? There are soooo many more online look up Victory Garden Posters. Read the last one its great!




 Home Front Victory Gardens WarVictory gardens made anVictory Garden poster no.11Victory Garden Poster.jpgVictory gardens were plantedThe Victory Garden of TomorrowWar Poster Victory Bonds BeA Victory Farm Volunteer War





Pinned Image

Homemade seed starters..

You can make seed starters with things you already have! 













Sunday, November 11, 2012

While looking up information on a homemade compost barrel (very cool but that will be a later blog) our power went out! What are we going to do now with no T.V.,computer, or radio? Well we went out side..OMG my middle daughter says. We found time to rake up the leaves and clean up the yard and have fun as a family(imagine that). I learned our Media make us loss a lot of quality family time:(




She is showing off the caterpillar we found.

This is the best rain barrel demo... he walks you step by step

Saturday, November 10, 2012

Chicken coops

I have been thinking about getting chickens.I finally found our city ordinance that allows us to keep chickens.So now that I know I can have a max of 6 hen NO roosters and only as long as neighbors don't complain. Its time to research what I need to do. There are a ton of web site here a good list of sites that I found helpful.
I typed in pellet coops and found this really nice coop hand made from free yes free....wooden pallets. To see a 3:30min video click here 

The chicken chic  click here has great tip this is a must read before building your coop some of these tip will save you time. She also has a full tutorial on common condition that hen develop such as prolapse vent and foot sores.

I just need to find out what kind of chickens will do well in South East Ohio.It gets cold in the winter and hot in the summer. Autumn and spring bring a mixture of both!It could snow on a Monday and be 90 by Wednesday. The saying goes if you don't like the weather, just wait five minutes.