360 MINNESOTA STATE HORTICULTURAL SOCIETY. 



War-Time Recipes. 



MRS. E. W. GOULD, PRES. MINN. STATE GARDEN FLOWER SOCIETY, MINNEAPOLIS. 



We are asked, in order that we may share enough food to 

 feed our allies, to save wheat, fats, meats and sugar, the last 

 to be saved by doing without frosting on our cakes, candy and 

 soft drinks, which will not be a hardship to any of us. 



The wheat saving recipes have most of them appeared in 

 our daily papers, so most of those given below are those conserv- 

 ing meats, fats and eggs. These are recipes collected from 

 various sources, and so changed through years of use that they 

 are nearly new. They are given with the hope they may be of 

 help to us in our "Hooverizing," as I call this act of patriotism, 

 — helping our country to make the food "go around." Doing this 

 is part of our "bit," just as much as rolling bandages and knit- 

 ting. It is even more urgent. 



Delicious Vegetable Soup {ivithout meat.) Two quarts boil- 

 ing water, one small carrot, one turnip, one parsnip, two onions, 

 chopped rather fine ; one heaping teaspoon butter, one heaping 

 teaspoon sugar, pinch of soda. Boil one hour. Add four potatoes 

 chopped, one-half cup rice (uncooked). Boil forty minutes. 

 Then add two cups scalded milk, salt and pepper. 



Stuffed Egg Plant {meat substitute.) Boil an egg plant 

 until tender. Scrape the inside all out, mash and add one level 

 tablespoon butter, one-half to three-quarters cup bread crumbs, 

 salt and pepper to taste. Then put back in the shell and bake 

 at least one-half hour. Serve in the shell. Onion juice may be 

 added to the egg plant if liked. 



Butterless and Eggless Cake. Will keep well. Two cups 

 sugar, two cups water, one package seeded raisins. Boil five 

 minutes after it begins to boil. Let cool. Add two tablespoons 

 shortening, one teaspoon salt, one teaspoon cinnamon, one tea- 

 spoon soda, one-half teaspoon cloves, two teaspoons baking 

 powder and three cups of flour. This is called "War-Cake," these 

 amounts making one large or two medium loaves. 



Cocoanut Indian Pudding. One quart milk, one tablespoon 

 cocoanut, two tablespoons corn meal, one tablespoon minute 

 tapioca, one-half cup sugar, one-half teaspoon salt, one table- 

 spoon butter. (This can be omitted if the pudding is served 

 with cream.) Bake slowly one hour. 



Small Bread Pudding. One cup bread crumbs, one pint 

 milk, one egg, two tablespoons sugar, one-quarter teaspoon 

 salt, one teaspoon butter, flavoring. Bake slowly one-half hour. 

 Serve with any preferred sauce or jelly. One tablespoon of 

 grated chocolate makes this a chocolate pudding. 



Gingerbread {without butter or eggs.) One cup molasses, 

 one-half cup sugar, one tablespoon (large) bacon fat or other 

 shortening, one teaspoon ginger, one-half teaspoon salt, two 

 and one-half cups flour. Stir together and add one cup boiling 

 water in which has been dissolved one teaspoon soda. 



