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Show ; j jav's war menus" L ' RECOMMENDED BY THE UNITED e- STATES FOOD ADMINISTRATION j Breakfast. I Stewed Prunes 5 Cornmeal Griddle Cakes Corn Syrup ( Poached Eggs Coffee Cream Pea Soup Lunch. ,' Oatmeal Muffins, Butter Baked Apple , Tea i Dinner. j tfut and Cheese Roast, With Highly ; Seasoned Sauce ' slashed Potatoes ' Carrots j Gelatin Salad. With PImentoes and Cabbage Cornmeal War Bread Butler j 'pple Brown Betty. (Use cooked oatmeal oat-meal instead of bread crumbs, and corn syrup for sweetening.) CORNMEAL GRIDDLE CAKES. , jia cups cornmeal. 2 cups milk., i 2 teaspoons baking powder 1 egg S l tablespoon vegetable oil Mix and sift dry ingredients. Com- j blno the milk, beaten egg and vege- . j table oil. Add the liquid ingredients to the dry. Bake on a hot greased griddle. grid-dle. Oatmeal Muffins, j Vk cups milk j 2 tablespoons molasses 2 cups rolled oats 2 eggs 1 tablespoon fat , 1 cup flour 4 teaspoons baking powder 1 teaspoon salt. Pour hot milk over the oats and let soak one-half hour. Add the beaten eggs, molasses and melted fat. Finally, add dry ingredients which have been j sifted together. Bake in greased muf-fin muf-fin tins one-half hour in moderately hot oven. Nut and Cheese Roast. 1 cup cottago cheese ' 1 cup nut meats 1 cup bread crumbs Juice of lemon 1 teaspoon salt vA teaspoon, pepper 2 tablespoon's chopped onion j 1 tablespoon vegetable oil , Mix the cheese, nuts, crumbs, lemon, j salt and pepper. Cook the onion in the - fat and a little water until tender. Add j the onion and sufficient water or meat j stock to moisten. Mix well, pour into a . baking dish and brown in the oven. Serve with highly seasoned sauce. '1 Ginger Drops. 1 One cupful molasses, one cupful brown sugar, one -half cupful shorten -) ing (any kind), one cupful warm water, : two teaspoonsfuls of cinnamon, one j ieaspoonful of ginger, one-half tea- : spoonful of allspice, four and one-half . , cupfuls of flour, one teaspbonful of soda, the grated rind of a lemon, a lit-; lit-; tie salt. j Mix molasses, sugar, shortening and :. spices well; add soda to warm water; alternately add flour and soda and prater to mixture. Drop a teaspoonful at a time in a greased pan, giving room to spread. Bake. (Inexpensive, and .' children like these cookies.) Peanut Cookies. 1 Cream together one cupful of short-' short-' ening and one and one-fourth cupfuls of brown sugar. Add two well benten eggs, one cupful cup-ful of chopped dates, one-quarter pound of chopped peanuts, one ten-spoonful ten-spoonful of cinnamon, one-half tea-spoonful tea-spoonful of allspice and one teaspoonful teaspoon-ful of soda dissolved in a teaspoonful J, of varm water. Cut out and bake in f quick oven. Walnut Macaroons. One cupful sugar, one-third cupful , butter, two cupfuls flour, two eggs, one teaspoonful soda dissolved in hot water, one-half teaspoonful each nutmeg, nut-meg, ground clove and cinnamon, one cupful English walnut meats or black walnut meats, cut, not chopped; one cupful dates, chopped fine, j Cream butter, add sugar gradually, ' i eggs one at a time without beating ; Stir In dates, nut meals, spices and' B?a" Ad flour Siadually ith flour j Biucr. Drop from teaspoon on greased greas-ed pan. |