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.
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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
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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:
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I love summer corn in the summer. 
