WAR-TIME RECIPES. 361 



Steamed Pudding. One cup molasses, one cup sweet milk, 

 two cups graham flour, one teaspoon soda, one-half teaspoon 

 salt, one-half teaspoon cloves, one-half teaspoon cinnamon, one- 

 half cup seeded raisins. Steam three hours. Serve with any- 

 preferred sauce. 



Potato Puff. One cup mashed potato, one-half cup milk, 

 one tablespoon melted butter, one egg beaten separately, one- 

 quarter teaspoon salt. Add last the stiffly beaten white of egg. 

 Bake fifteen or twenty minutes and serve hot. 



Com Omelet {meat substitute.) Four egg yolks beaten, 

 four tablespoons milk, two cups green corn, one teaspoon salt, 

 one tablespoon sugar, four egg whites beaten stiff. Mix first 

 five ingredients, fold' in the egg whites. Turn into a greased 

 omelette pan and cook slowly until brown underneath. Then 

 brown in the oven. 



Corn Chowder {meat substitute.) One pint boiling water, 

 one cup macaroni, one and one-half cups corn (fresh or canned), 

 four potatoes cubed, one sliced onion, one quart milk, one table- 

 spoon (large) salt pork fat or bacon fat, two tablespoons flour, 

 one-half teaspoon salt, one-eighth teaspoon pepper, six large 

 crackers. 



Cook macaroni in boiling water twenty minutes. Add corn, 

 potatoes and onion. Boil until potatoes are soft. Add fat. Thicken 

 milk with the flour, and add to corn mixture. Add seasonings 

 and pour into a tureen containing crackers. Serve hot in soup 

 plates. 



Cheese and Nut Loaf (meat substitute.) One cup grated 

 cheese, one cup bread crumbs, one cup chopped nuts (any kind) , 

 two tablespoons melted fat, two tablespoons lemon juice, one 

 teaspoon salt, one-eighth teaspoon pepper, two tablespoons 

 chopped onion, one beaten egg (can be omitted), one tablespoon 

 flour, one-quarter cup water. Make into loaf and bake fifteen 

 to thirty minutes. — Girls' Vocational School Cooking Class. 



Boston Loaf {meat substitute.) Two cups cold cooked 

 beans, one-quarter pound grated cheese, one-half cup bread 

 crumbs, one teaspoon salt, one-eighth teaspoon pepper, one table- 

 spoon chopped onion, one-half cup chopped celery, one egg (may 

 be omitted), water enough to mix into a loaf. Bake fifteen to 

 thirty minutes. — Girls' Vocational School Cooking Class. 



Mock Peach Pickles. Take smooth green tomatoes. Boil 

 them in equal parts of vinegar and water until the skin can be 

 removed. Stick four or five whole cloves in each after removing 

 skins. Make a syrup of five pounds of sugar to a quart of vine- 

 gar. Boil the tomatoes in this gently so as not to cook to pieces. 

 When they look clear and are tender put them in crock or jars. 

 They will not be at their best for three months, but are delicious 

 after that time. 



Spider Corn Bread. One and two-thirds cups corn meal, 

 one-third cup flour, two cups sweet milk, one cup sour milk, 

 three-quarters cup sugar, two eggs, one small teaspoon soda, 

 one-half teaspoon salt, butter, or substitute, size of an egg. Dis- 



