Everyday Foods in War Time Part 6

Carrot Marmalade (3)

Carrots, 3 pounds Sugar, 3 pounds Lemon, 1 (juice and grated rind) Oranges, 2 (juice and grated rind)

Wash, sc.r.a.pe, and steam carrots until soft; chop fine and mix with fruit and sugar. Cook gently one hour.

Date and Cranberry Marmalade (3)

Cranberries, 1 quart Dates, stoned, 1 pound Water, 1 pint Brown sugar, 2 cups

Simmer together for 20 minutes cranberries, dates, and water; put through a sieve; add sugar and cook 15 minutes longer.

Dried Apricot Conserve (11)

Dried apricots, 1/2 pound (1-2/3 cups) Cold water, 2 cups Raisins, 1 cup Juice of 1 lemon Whole orange, 1 Nuts, 1/2 cup Corn syrup (light), 1 cup

Soak apricots over night in cold water. When soaked add raisins, lemon juice, orange sliced very thin, with slices cut in small pieces, and corn syrup. Bring to boiling point and simmer for about one and one-quarter hours. Add nuts 15 minutes before taking from fire.

Fruit and Peanut b.u.t.ter (for Sandwiches) (11)

Dates, 1/4 cup Figs, 1/4 cup Peanut b.u.t.ter, 1/2 cup Salt, 1/2 teaspoon Lemon juice, 1-1/2 tablespoons Raisins, 1/4 cup Corn syrup (light), 2 tablespoons

Wash figs, raisins, and dates, and put through food chopper. Add salt, peanut b.u.t.ter, lemon juice, and corn syrup, and mix well.

Plum Conserve (without sugar) (11)

Pitted plums, 1 pound (2 dozen plums) Raisins, 1/3 pound Cold water, 1/2 cup Walnuts, 1/8 pound (1/4 cup) Oranges, 2 Corn syrup, 1/3 cup

Wash and cut plums in pieces: add chopped raisins, orange pulp and peel, cut very fine; corn syrup and water; boil until it is of the consistency of marmalade (about one and one-half hours of slow cooking). Add walnuts five minutes before removing from fire.

SUBSTANTIAL HOT DISHES

Baked Barley (4)

Barley, 1/2 cup Boiling water, 3 cups Salt, 1/2 teaspoon Left over gravy, 3/4 cup

Soak barley over night. Drain. Cook in boiling salted water until tender.

Drain. Add left over gravy and bake for 20 minutes in a moderate oven. If one has a meat bone, or left over bits of meat, these may be boiled with the barley to give it flavor.

Beef and Bean Stew (6)

Beef, lower round, 1 pound Red kidney beans, 1 cup Onion, 1 Canned tomatoes, 1 cup, or 2 or 3 fresh tomatoes Salt pork, 2 ounces

Wash the beans and soak them over night. Cut the pork into small pieces and try out the fat. Cut the beef into small pieces and brown it in the pork fat, then add the vegetables with water enough to cover. Cook just below the boiling point for about three hours.

Cheese Fondue (2)

Milk (hot), 1-1/3 cups Bread crumbs, 1-1/3 cups b.u.t.ter, 1 tablespoon Eggs, 4 Cheese, 1/3 pound (1-1/3 cups grated or 1 cup cut in pieces) Salt, 1/2 teaspoon

Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a b.u.t.tered dish and cook 30 minutes in a moderate oven.

Serve at once.

Corned Beef Hash with Vegetables (4)

Corned beef (cold, left over), 1-1/2 cups Dice potatoes (cooked), 2-1/4 cups Turnips (cooked), 1 cup Onion, chopped fine, 1 small Carrots (cooked), 1/2 cup Water, 3/4 cup Fat, 3 tablespoons

Cut the meat into small pieces. Add cooked vegetables cut into small cubes, onion and water. Put fat into hot frying pan, add hash and cook for about 20 minutes, allowing the hash to brown. Other left over meat may be added to corned beef, or used instead of corned beef.

Corn Meal Sc.r.a.pple (3)

s.h.i.+n of beef, 2 pounds Salt, 1 teaspoon Onion, 1 medium Pepper, 1/8 teaspoon Cold water, 2 quarts Corn meal, 1 cup

Cook onion thinly sliced in beef marrow or suet. Add to water with meat and bone and cook until meat is tender. Let cool, skim off fat, and remove bone. To liquid remaining, add enough water to make one quart. Add corn meal and salt and cook one hour. Turn into a mold, cool, cut in slices, and fry in pork fat until brown. Serve with or without gravy.

Corn Chowder (4)

Corn, 1/4 can Salt pork, 1-1/2 inch cube Potato cut in slices, 1 medium Milk, 2 cups Boiling water, 1-1/2 cups b.u.t.ter, 2 tablespoons Sliced onion, 1/8 Sugar, 1/4 teaspoon Salt and pepper

Cut the pork into small pieces and try it out. Add the onion and cook for about five minutes. Strain the fat into a stew pan. Cook the potatoes for about five minutes in boiling salted water. Drain, and add the potatoes to the fat. Add the boiling water and cook until the potatoes are soft. Then add corn and milk and heat to the boiling point. Add the salt, pepper, sugar, and b.u.t.ter. Serve immediately after adding b.u.t.ter.

Cottage Cheese and Nut Loaf (12)