FAT-SAVING RECIPES 
Crackling Corn Bread 
2 cups corn meal 2 teaspoons salt 
V2 cup sifted flour 1 egg, beaten 
4 teaspoons baking powder 2 cups milk 
1 cup cracklings 
Sift together the dry ingredients, add the milk, to which 
beaten egg has been added, and mix well. Stir in the crack- 
lings cut into small pieces or ground through a food chopper. 
(Cracklings are the crisp brown pieces left after fat is ren- 
dered.) Pour the mixture into a greased pan and bake in a 
hot oven (425° F.) 30 to 40 minutes or until well browned. 
Serve piping hot. 
If you use sour milk in the above recipe, add 1 teaspoon 
of soda and omit the baking powder. 
Patriotic Piecrust 
(Makes 2 crusts) 
5 tablespoons fat (commercial 
oil or fat, or home-rendered 
poultry or meat fat) 
1 V2 cups sifted flour 
1 teaspoon salt 
2V2 to 4 tablespoons water 
Work the fat into sifted flour and salt, with finger tips or 
a fork, until mixture is granular. Sprinkle some of the water 
over the surface, combining each dampened part into a 
dough. Add more water sparingly until mixture is a stiff 
dough. Divide the dough in half to make two crusts and 
roll on a lightly floured board to tit a 9-inch pie plate. 
If you make the pastry with oil, mix the oil with the 2)4 
tablespoons of water, then combine it with the flour. Roll 
out as directed above. 
If you are using a rendered beef fat or other hard fat, cut it 
thoroughly into the flour, and warm the water before you 
add it, to soften the fat. Use 6 tablespoons of a hard fat 
in the above recipe. 
Piecrust Stretchers 
Make more one-crust, fewer two-crust pies. Or use lattice 
pastry strips for the top crust. 
A pleasing variation of the one-crust pie is a cobbler, or 
deep-dish pie. To make it, partly fill a baking dish with 
lightly sweetened fruit. Cover with dough. Bake in a hot 
oven until the crust is brown. Make it in a family-sized 
dish or in individual pans. Vary it by laying strips of pastry 
over the top, lattice fashion. 
Bake pastry separately in little squares or diamonds. Heat 
the fruit sauce and sweeten to taste. Serve in individual 
dishes, with one or two of the pastries topping off the fruit. 
Add the pastries just before serving time, so they will be 
crisp to eat 
Gingerbread 
2 cups sifted flour 
1 2 teaspoon soda 
1 teaspoon baking powder 
1 2 teaspoon salt 
1 teaspoon ginger 
1 egg 
V2 cup milk 
1 a cup melted fat (drippings, 
rendered meat or poultry fat, 
lard) 
Biscuits. Wartime Style 
2 cups sifted flour 2 tablespoons fat (drippings, 
1 teaspoon salt rendered pork, beef fat, or 
3 teaspoons baking powder lard) 
Milk to make soft dough (% to 1 cup) 
Sift the dry ingredients together and cut in the fat well. 
Stir in enough milk to make a soft dough. Drop the dough 
by spoonfuls onto a baking sheet and bake in a hot oven 
(425 F.) for about 15 minutes or until lightly browned. 
This recipe makes about 12 biscuits. 
The fat may be reduced to 1 tablespoon in the above recipe, 
but this makes a crisper and less tender biscuit. 
To make a "lid" for meat or vegetable pie, roll the dough 
about one-half inch thick, cover the stew, and bake in a 
hot oven. 
Foundation Cake 
V4 to V3 cup fat 
1 cup sugar 
V2 teaspoon flavoring 
1 egg, beaten 
2 cups sifted cake flour (or T 3 4 
cups all-purpose flour) 
3 teaspoons baking powder 
1 teaspoon salt 
3 /4 cup milk 
Cream the fat, add the sugar gradually, and then the 
flavoring. Beat in the eggs. Add the sifted dry ingredients 
and milk alternately and beat until mixture is smooth. Pour 
into lightly greased pans. For a layer cake, bake in a mod- 
erate oven (375° F.) for 25 minutes. For a loaf, bake in a 
very moderate oven (325°) for 40 to 45 minutes. As cup- 
cakes, bake in a moderate oven (375°) for 20 minutes. 
Quick-mix cake. — When time is short, use very soft or 
melted fat or oil and mix the quick way. Sift all dry in- 
gredients together and combine milk, eggs, fat, and flavoring. 
Add the dry ingredients to the liquid all at once and stir 
until the mixture is smooth. Bake as above, and serve while 
hot. 
Oatmeal Cookies 
1 1 2 tablespoons flour 
Vz teaspoon salt 
1 teaspoon baking powder 
V3 cup sugar 
1 V4 cups oatmeal 
1 egg 
V4 cup milk 
V2 teaspoon flavoring 
Sift together flour, salt, and baking powder. Mix in the 
sugar and oatmeal, and add to the slightly beaten egg and 
milk. Add the flavoring and mix until well blended. Drop 
by spoonfuls onto a greased cooky sheet and bake in a mod- 
erate oven (350° F.). This makes a crisp, chewy cooky 
with a nutty flavor. 
Salad Dressing 
1 cup molasses 
Sift together the flour, soda, baking powder, salt, and 
ginger. Combine the beaten egg, milk, and melted fat, and 
add to the dry ingredients, stirring in the molasses last. 
Beat well. Bake in a shallow pan in a moderate oven (350° 
F.) about 30 minutes or in muffin pans in a hot oven (400° F.) 
for 20 to 25 minutes. Serve hot with applesauce or lemon 
sauce. 
U. S. GOVERNMENT PRINTING 
2 tablespoons fat (drippings or 
rendered trimmings) 
3 tablespoons flour 
1 4 teaspoon mustard 
V3 cup vinegar 
1 '2 teaspoons salt 
1 tablespoon sugar 
1 cup milk 
1 egg 
Blend the melted fat and flour mixed with the seasonings. 
Add the cold milk. Heat and stir constantly until thickened. 
Cover and cook over boiling water for 5 minutes longer. 
Add part of the sauce slowly to the beaten egg whilestirnng. 
Combine with the rest of the sauce. Stir and cook a few 
minutes. Add the vinegar slowly and continue to cook until 
thick. 
Issued June 1943: slightly revised March 1944 
OFFICE : 1944 O - 577645 
