Foods That Will Win The War And How To Cook Them (1918) Part 23

Let stand until milk is absorbed, then add

1/4 teaspoon salt 1/2 cup mola.s.ses 1/2 teaspoon cinnamon 1 cup dates, cut small 1 egg 1/2 teaspoon mixed cloves, nutmeg, allspice, ginger

Mix ingredients. Bake 40 minutes in moderately hot oven. This pudding is so well flavored that it does not really require a sauce, but if one is desired the mola.s.ses sauce on page *86, or the hard or lemon sauce on page *87 will be found to suit.

FIG PUDDING

1/4 lb suet 1/2 lb chopped figs 1 cup sour apple (cored, pared and chopped) 1 cup milk 1/2 cup mola.s.ses 1/2 cup corn syrup 1 cup breadcrumbs 2 eggs 1/3 cup flour

Cream suet; add figs, apple and corn syrup. Pour milk over bread. Add yolks, beaten. Combine. Add flour and egg whites. Steam 4 hours.

FRUIT TAPIOCA

1/4 cup pearl tapioca 1/3 cup corn syrup, or 1/4 cup sugar 1/8 teaspoon salt 1 cup water 1 cup milk 1 cup fruit

Soak tapioca in the water over night. Add the other ingredients except the fruit and cook over hot water until the tapioca is clear. Add fruit and 1 teaspoon vanilla and chill.

RICE FRUIT CUSTARD

1/3 cup rice 1 cup milk 1/3 cup corn syrup 1 teaspoon vanilla 1/8 teaspoon salt 1 egg 1 cup fruit

Cook rice with milk in double boiler 30 minutes. Add other ingredients and cook 10 minutes. Chill and serve.

NUT AND FRUIT PUDDING

1 cup stale breadcrumbs 2 cups scalded milk 1/2 cup corn syrup 1/2 cup chopped nuts 2 eggs 1/8 teaspoon salt 1/2 teaspoon vanilla 3/4 cup chopped figs, dates or raisins

Pour scalded milk over breadcrumbs. Beat eggs. Add other ingredients.

Bake 25 to 35 minutes in moderate oven.

CHOCOLATE BREAD PUDDING

1 cup crumbs 2 cups milk 1 oz. chocolate 1/3 cup sugar 1/2 cup corn syrup 2 eggs 1/8 teaspoon salt 1/2 teaspoon vanilla

Use whites for meringue with 2 tablespoons corn syrup.

CAKE CROQUETTES

1 pint stale cake crumbs 1 cup milk

Soak 1 hour; heat and add

2 yolks of eggs 2 teaspoons vanilla

Chill, shape, roll in eggs and crumbs and brown in frying pan. Serve with hard sauce.

CEREAL FRUIT PUDDING

2 cups milk 1 cup any ready-to-eat cereal 1 egg (beaten) 1/3 cup mola.s.ses 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup raisins, dates or prunes

Mix ingredients. Bake 30 to 40 minutes in moderately hot oven.

SCALLOPED FISH

2 cups crumbs 2 cups fish 2 tablespoons chopped parsley 1/4 cup fat 1/4 cup flour 1/8 teaspoon pepper 2 teaspoons onion juice 1-1/2 cups milk 1 teaspoon salt 2 tablespoons fat

Melt fat, add dry ingredients and gradually the liquid to make a smooth sauce. Add onion juice, lemon juice, parsley and fish. Mix with crumbs 2 tablespoons fat. Place crumbs on top. Bake in greased pan 25 minutes.

SPANISH Ca.s.sEROLE

2 cups cooked rice 1 quart tomatoes 1/4 to 1 lb. hamburg steak 1/8 teaspoon pepper 3 teaspoons salt 2 tablespoons onions, chopped 1/8 teaspoon cayenne

Add rice to tomatoes. Add seasoning and meat, browned. Bake in ca.s.serole about 2 hours.

PEANUT LOAF

3 cups stale bread crumbs 2 cups milk 2 teaspoons salt 1/8 teaspoon pepper 1/4 teaspoon poultry seasoning 1 tablespoon onion juice and pulp 2 eggs 4 teaspoons baking powder 1-1/2 cups chopped peanuts

Add bread to milk; add seasoning, beaten eggs, baking powder, and peanuts. Pour into greased, lined baking tin. Bake in moderate oven 40 minutes.

CHEESE ENTREE

1 cup cooked farina or rice 1 cup cheese 1 cup nuts 1 cup milk 1/8 teaspoon cayenne 1 egg 1 teaspoon salt

Mix ingredients thoroughly. Bake in greased dish 30 minutes.

BEAN LOAF

2 cups cold cooked beans 1 egg beaten 1 cup breadcrumbs 1/8 teaspoon pepper 1 tablespoon minced onion 2 tablespoons catsup 1/4 teaspoon salt

Shape into loaf. Bake 25 minutes. Serve with tomato sauce.

ROYAL FRENCH TOAST

Use leftover bread as French toast by dipping in mixture of