041 ij$jf$8 m%$M RETAIL PRICE OUR COUNTRY'S CALL TO SERVICE THROUGH PUBLIC AND PRIVATE SCHOOLS WORK - SAVE - GIVE J. W. STUDEBAKER SCOTT, FORESMAN AND COMPANY CHICAGO NEW YORK ROBERT O. LAW COMPANY rDITION BOOK MANUFACTURERS CHICAGO U. S. A. OUR COUNTRY'S CALL TO SERVICE THROUGH PUBLIC AND PRIVATE SCHOOLS WORK SAVE GIVE A Summons and a Plan of Action for A merican Boys, Girls, Parents. How to win the War for Democracy by: 1. Conserving Food. 2. Plant- ing Home Gardens. 3. Saving Fuel. 4- Thrift War Savings Stamps, etc. 5. Helping the Red Cross. 6. What Democracy Means. BY J. W. STUDEBAKER ASSISTANT SUPERINTENDENT OF SCHOOLS, DES MOINES, IOWA , , M ' ' ) ) , J ,!<>- > * 1 3 ' >.. o ' 1 O , , /; , s j ,v > ,. " B ''. J | J .'>0 J J ' * O 3 SCOTT, FORESMAN AND COMPANY CHICAGO NEW YORK WORDS FROM PRESIDENT WILSON The supreme test of the nation has come. We must all speak, act, and serve together. The whole nation must be a team, in which each man shall play the part for which he is best fitted. Loyalty means that you ought to be ready to sacrifice every interest that yo,ij.have, and, ypur^lifa itself, if your country calls upon you to do s<3.* * .-*:!? . . * > . This is fluj t jrfie Jtfr. ^ America! jfcV, Correct her unpardonable fault of wastefulness *an"d extaaVagance. Let every man and every woman assume the duty of careful, provident use and expenditure as a public duty, as a dictate of patriotism which no one can now expect ever to be excused or forgiven for ignoring. WOODBOW WILSON Copyright 1918 By Scott, Foresman and Company . PEERAGE 3 > ^ This little book is the outgrowth of a series of efforts not only to supply pupils and parents with the information necessary to an intelli- gent understanding of some of our great national needs, but also to make clear to them that real service and patriotism mean unselfishness, sacrifices freely made, and deeds actually done at home in civilian life as well as at the front in the death-struggle for Democracy. Early in this school year an attempt was made in the Des Moines Public Schools to accomplish these ends by supplying teachers with Government pamphlets and lesson plans. This method, however, proved unsatisfactory because of the constant difficulty encountered in securing and distributing the pamphlets, the confusion resulting from the in- clusion in them of a large amount of technical subject matter, and in addition to these, one of the most important of all reasons, viz., the failure to send into the home a book sufficiently attractive, interesting, and helpful that it would stir parents as well as pupils to action. This, then, is the keynote of the book : A recognition of one's personal obliga- tion to his country which ends in action. The great world crisis has brought to the consciousness of educators with greater force than ever before the principle that courses of study should not be fixed by tradition, but that school curricula must be sensi- tive to and determined by the most important needs of the present and future social order. This book is therefore based upon the conviction that the traditional activities of the school must yield to the new and more vital demands by giving up part of the time formerly allotted to them. The author recommends that a daily period of not less than 25 minutes in the grades and an equivalent amount of time each week in the high school be set aside as a Service Period, in which the activities suggested in this book may be discussed, planned, and, wherever possi- ble, performed in the classroom. Those which cannot be done in the classroom should be followed up by the teachers, who after all are the most influential and therefore the most responsible agents for the development of good citizenship. Such a period, holding as it should a definite place on the regular program of the school, and designed for the purpose of causing pupils to think and work intelligently and unselfishly for others will do much to develop among them a clear conception of the rapidly increasing interdependence of modern society. It will be more effective than any other period in bringing the boys ;.nd girls of today the adult citizens of tomorrow into a full realization of the fact, that their destinies are unavoidably bound up with t-be fortunes of tlx'ii rollows ; that their future happiness is as dependent upon tne happiness Of others as upon their own individual achievements. The result will be a real conserva- tion of resources, a stronger nation-wide morale, and the development of an unwavering determination to stand together and fight for Democ- racy to the end. As stated above, the book has been prepared for the purpose of informing and influencing parents as well as pupils. It should, there- fore, be used in as many grades as possible. In Des Moines each pupil from the kindergarten through the high school received a copy. In the lowest grades, where it can not be studied, teachers have a series of lessons on the content of the book, direct the children's attention to 41 3 5504 ' < < ' , ' J&UK Co un try's *l*i<.^ilyS ! ufce^ 2 X CO J, J <; _CJ 13 OJ l-H i-H i-H o i i i-H CM t>. o .a '^ Q s 3 s ^ S p 5- ^ > -f! > CS CO tn ^* 2 o i-H (N T 1 T 1 O 1C o J Q ts a S" 1 r, t^ jO j2- ^ M S ^ 03 tn S OJ SH ^ d GJ Gu l-H O i-H l-H O l-H CM CD t>. > 55 ^~ C'5 >H , rt "o M OJ _3 rt i-H i-H O CM I-H r 1 CD S Ci *t^ ^~^ ^ C/2 "S 5t) S O -H X ^ (H ^ ^ff~ C3 (D 0) C 1 1 o QJ CO if 5 t 1 i-H T 1 O o *"* i-H iC ^ ^-t 1 >< 1 ^ OQ OJ *J 00 Q OJ s? g S M P3 DQ l-H CO 1 CO o _ CO CM i-H . Q 73 ; Si S~ i-H (M \ ^ /2 ^^ ''S S 3 "^" ^^J 03 00 ^A C) ^ ^eo o 0) CO ^_CJ O i-H i-H i-H o i-H l-H 1C t>- if cu ^ ? =3 ft , .2.2 03 00 r*" 1 CO J 4) CD o l-H i-H I-H o i-H CM CD *^ oo Q 1 w S- -d ^ CJ >^ CD ^i Z & ^ 1 O cS og o'S 2 CO d O '-D (M H H-5 OJ S O T ( i-H o i-H CM c bio " < ^3 " s i o 0) ^a M q c-2 S3 .3 5S-5 03 .-."g p-g Q ^Intg I --2s a "* ^ c ^JX. lo * fe * M -* ' n V /TV r-< S a MX "a&3 2 g-S S.a gi S -- /-s h* ^* !:. . ^ Sflj B -to "cS^rt |lf.i I i '- 10 Keep a Conservation Record 45 **: SB ' 05 j, 23 ^ '"I -j QJ H-J rt n? 83 03 09 ^ w S~ J*J Q -G 03 P; 1 4* X E-H ^S d c3 02 03 W 1 H CO L^~ a < 1 Q ^ I JS CO 1 a flj V Q ^ ^ ^H n f*i o p o * s J SJ d 03 EB r-t QJ V co W S "~ > ffl CO i 09 >< 03 i5 03 2 I 1 << ^Tj TO CO Z 1 1 d co CQ -2 g |J Q tf Q 03 ec d ll O ^ g U U >H 1 3 ll tf 3 "^ w ^~ z ^ O S c3 co H T-H d S" , NSERVA MONDAY 3 Wheatless 3 Meatless i-5 W d 1 03 ^J OCS TO 13 00 >-| O> O , U , TO CO "cs S ^4 03 > 32 03 ^5 T3 a o 3 E S S > o o K S3 "- 1 = I| a o l-g-s u ".2 >> . 3 03 O S 03 O aSt: 5l 2 J3 C ^ 53 -*-> t, 1 ^ '^ ., , O * O b/1 9 fe 03 03^3 43 -a -i* ' U ^ 03 03 s *- 1 3*3 ^ c 0.5 ^ S-*s a 2 03 IH o d o a 03 03 ci B 00 ^^! all 46 Our Country's Call to Service KEEPING UP-TO-DATE As different conditions in the food problem arise it is neces- sary for the Food Administration to issue new appeals for economy in the use of various foods. To keep strictly -in touch with the wishes of the Food Administration it is very essential that we read carefully the daily newspapers, which furnish us full data concerning the work of the various departments at Washington. For instance, on March 23, 1918, the following new regulations on the consumption of wheat flour appeared : If we are to furnish the allies with the necessary proportion of wheat to maintain their war bread from now until the next harvest, and this is a military necessity, we must reduce our monthly consumption to 21,000.000 bushels, as against our normal consumption of about 42,000,000 bushels, or 50 per cent of our normal consumption. Reserving a margin for distribution to the army and for special cases leaves for general consumption approximately one and one-half pounds of irJicat products weekly per person. With improved transportation conditions we now have available a surplus of potatoes. We also have in the spring months a surplus of milk, and we have ample corn and oats for human consumption. The drain on rye and barley as substitutes has already greatly exhausted the supply of these grains. To effect the needed saving of wheat we are wholly dependent upon the voluntary assistance of the American people, and we ask that the following rules shall be observed: Householders to use not to exceed a total of 1% pounds per week of wheat products per person. This means not more than 1% pounds of victory bread containing the required percentage of substitutes and one pound of cooking flour, macaroni, crackers, pastry, pies, cakes, wheat breakfast cereals, all combined. There is no limit upon the use of other cereals, flours and meals, corn, barley, buckwheat, potato flour, etc. Many thousand families throughout the land are now using no wheat products whatever, except a very small amount for cooking purposes, and are doing so in perfect health and satisfaction. There is no reason why all of the American people who are able to cook in their own households cannot subsist perfectly well with the use of less wheat products than one and one-half pounds a week, and we especially ask the well-to-do households in the country to follow this additional program in order that we may provide the necessary mar- ginal supplies for those parts of the community less able to adapt them- selves to so large a proportion of substitutes. With the arrival of harvest we should be able to relax such restric- tions. CONSERVATION RECIPES CONTENTS A The Balanced Diet (pages 48-53) B Wheat Saving Recipes (pages 54-58) C Meat Saving Recipes (pages 59-62) D Sugar Saving Recipes (pages 63-68) E Special Recipes for Vegetables (page 69) F Food for Children (pages 70-71) Half the fun of eating is in trying new dishes! 47 48 Our Country's Call to Service A THE BALANCED DIET Eat Something from Each of These Five Groups Every Day Group I Mineral Matter, Acids and Body Regulators FRUITS AND VEGETABLES furnish some of the material from which the body is made and keep its many parts working smoothly. They help prevent difficulties which give you head- aches and made you stupid. The kinds you choose depend upon the season, but remember that the cheaper ones are often as valuable as the more expensive. Group n Protein (Building) Foods MILK, EGGS, FISH, MEAT, PEAS, BEANS these help build up the growing body and renew used-up parts. Dried peas and beans make good dishes to use in place of meat part of the time, but don't leave out the other foods entirely. Milk is the most important. Buy at least a pint a day for every member of your family. No other food can take its place for children. Don't slpmp on milk. Group III Starchy Foods CEREALS Bread and breakfast foods. These foods act as fuel to let you do your work, much as the gasoline burning in an automobile engine makes the car go. And they are usually your cheapest fuel. Besides, they give your body some building material. Don't think that wheat bread is the only kind of cereal food. The Government asks us to save wheat to send abroad to our soldiers and the Allies. Let the North try the Southern corn bread and the South the oatmeal of the North. Oatmeal muffins are delicious. See page 55 for the recipe. Group IV Foods for Sugar SUGAR AND SYRUPS are fuel, too, and they give flavor to other foods. They are valuable food, but many people eat more of them than they need. Sweet fruits, of course, contain much sugar and are better for the children than candy. Group V Foods for Fat FAT is fuel Some is needed, especially by hard- working people. Remember that expensive fats are no better fuel than cheap ones. Use drippings. Don't let your butcher keep the trimmings from your meat. They belong to you. Children need some butter fat. Give it to them in plenty of whole milk or in butter. The Balanced Diet 49 GEOUP I EAT VEGETABLES AND FRUITS FOR MINERAL MATTER, ACIDS, AND BODY REGULATORS. EAT FREELY OF ALL THESE Apples Apricots Asparagus Bananas Lima Beans Beets Blackberries Cabbage Carrots Cauliflower Celery Green or Canned Corn Cucumbers Grapes Lemons Lettuce Muskmelon Onions Oranges Parsnips Peaches Pears Green or Canned Peas Pineapple Rhubarb Spinach Squash Strawberries String Beans Tomatoes Turnips GROUP II EAT THESE FOODS FOR PROTEIN. EAT SPARINGLY OF THOSE PRINTED IN ITALICS; EAT FREELY OF ALL OTHERS Beans Soy Lima Navy Beef Eggs Pork Fish Fowl Game Lamb Skim Milk Mutton American Cheese Nuts Oysters Peanuts Peas Rabbits Veal Cottage Cheese GROUP III EAT THESE FOODS FOR STARCHES. EAT SPARINGLY OF THOSE PRINTED IN ITALICS BUT FREELY OF ALL THE OTHERS Barley White Bread Cake Green or Canned Corn Cornflakes Corn Meal Soda Crackers Graham Crack- ers Wheat Flour Hominy Macaroni Oatmeal Rolled Oats White Potatoes Sweet Potatoes Rice Rye Tapioca Wheat Break- fast Foods GROUP IV EAT THESE FOODS FOR SUGAR. EAT SPARINGLY OF THE ONE PRINTED IN ITALICS. EAT FREELY OF THE OTHERS Dried Apples Cane Syrups Corn Syrup Dates Honey Maple Syrup Molasses Dried Peaches Prunes Raisins Sorghum Sugar GROUP V EAT THESE FOODS FOR FAT. USE ALL OF THESE FOODS SPARINGLY. ESPECIALLY CAREFUL IN THE USE OP THOSE PRINTED IN ITALICS Bacon Cocoa Lard Peanut Butter Corn Oil Oleomargarine Peanut Oil BE Butter Chocolate Cream Olive Oil Salt Pork 50 Our Country's Call to Service MEAL PLANS Study your meals. Plan them for at least three days in advance. This helps you to buy to better advantage, gives variety in material and preparation. Ask yourself the following questions about your meal: Does this plan mean 1. The use of home grown products and thus allow the rail- roads to be hauling supplies for the army instead of food for my family? 2. The substitution of milk, cheese, eggs, fish, game, beans, nuts, and peas for beef, mutton, and pork? 3. The use of barley, buckwheat, corn, oats, potatoes, and rye instead of wheat? 4. Plenty of whole milk for the children? 5. Twelve ounces of fat per adult per week and six ounces per child per week? The substitution of the vegetable fats wherever possible? 6. The substitution of honey, molasses, corn syrup, or other syrup for sugar, so as to reduce the amount of sugar used to three pounds or less per person per month? 7. Meals adapted to the season and pocketbook? 8. Meals which include at least one food from each of the Food Groups named above? The following gives a day's ample nourishment: Breakfast Group I. Prunes Group II. Eggs Milk Group III. Graham Muffins Oatmeal or Baked Potato Group IV. Jam Group V. Butter Lunch. or Supper Group I. Vegetables in Salad Group II. Milk to Drink Group III. Corn Meal Muffins Group IV. Honey in Honey Cakes Group V. Butter Salad Dressing Dinner Group I. Spinach Apple in Pudding Group II. Fish Egg and Milk in Pudding Group III. Potatoes Eye Bread Group IV. Sugar in Coffee and in Pudding Group V. Butter Cream in Coffee A Victory Menu 51 rH < O tf p E- < 02 FRIDAY THURSDAY ^ F " a Wheatless Meatless 03 E C o 38 "Sg I "ri^S 3 O J1J "^ o cfl 2 --HH O es Q O S I-H o p, 'g,-, O. a BSB Wheatless Meatless ss heatle eatless Meatless Wheatless heatless eatless 3 1 Wheatless Meatless 28 C >> o 3 si . O PQO fruit heat s* r or oleo or coffee apef ckw gems tter oa Grape Buck g ut oc B C SJ 1 o W g - "S-3 3 3 S g 09 m 0) H 3 "3 rt oj J'g - 3 P5O M , c/3 O^/ M rt CQ HH cq pa ^ (no _c c >> a> > cj o> o> O " iu o c 3 u, 3 - 3 e CQOOO i g ft T3 o SH OJ JL a & .|o filii o a i -a HH ^ K> . O> -^> QQ i^ 00 g gp. g> g 1 g > > j3 +j eo m i . i c ., '? > b

3 _ rt c 2 ^3 il ^ 2. fi cc b; l-i O S > >? a rt a, 3 P,.- X5 O ^ 2 p o 5 Cj O - c hoi? rt g c ^ m 52 Our Country's Call to Service SPECIAL KECIPES FOE THE VICTOKY MENU Lace Cakes (Sunday) 1 teaspoonful melted butterine % teaspoonful vanilla % cup sugar 1 teaspoonful baking powder 1 egg 1^4 cup rolled oats % teaspoonful salt Mix and let stand 20 minutes. Drop bits on a greased pan, spread out with a knife and bake in a slow oven 20 to 30 minutes. If the mixture runs, more oatmeal should be added. Cottage Pie (Monday) Put the left over baked potatoes from Sunday dinner through the meat grinder. Season well and line a greased baking dish with them. In the center place any left over chopped meat and gravy. Cover with more potato and bake in a hot ove* 20 minutes. Cherry Juice Pudding (Monday) Take juice drained from the sauce served the night before. To 1 cup juice add % cup water and beat. Mix 3 tablespoons cornstarch with 1/2 cup cold water and slowly add the hot liquid. Cook until smooth and clear. Serve hot or cold. Rice and Nut Cakes (Tuesday) Take left over rice from breakfast (reserving some for the tomato soup on Wednesday). To 2 cups rice add *4 cup chopped peanuts. Season with salt and celery salt. Press into flat cakes, roll in corn meal and brown on both sides in a little fat. Baked Graham Pudding (Tuesday) 2 cups dry bread crumbs 1 cup graham flour (put through meat grinder) 1 teaspoon cinnamon 1 cup molasses % teaspoon cloves 1 cup sweet milk % teaspoon salt 4 tablespoons melted drippings 1 beaten egg 1 cup raisins Beat all well, put into a buttered pan and bake slowly for about 45 minutes. This pudding keeps well and may be reheated in the double boiler. It is best warm. It may be served with milk or any pudding sauce. Buckwheat Gems (Wednesday) 2 cups buckwheat flour 2 tablespoons sugar 1 teaspoon salt 2 tablespoons melted dripping^ 1 teaspoon baking powder 1 beaten egg 1 teaspoon soda 1 cup sour milk Mix and sift ingredients, add fat and beaten egg to sour milk. Combine mixtures and beat well. Bake in greased muffin tins. Recipes for Victory Menu 53 Economical Cake (Wednesday) % cup sugar y 3 CU p butter substitute 1/2 cup molasses 1 teaspoon cinnamon cup chopped dates % teaspoon cloves 1 cup water Boil all except the dates for 3 minutes. Cool, mix and sift 1 tea- spoon soda, 2 cups flour, % teaspoon baking powder. Add the dates, then combine with the other mixture and bake about 1 hour. Meat and Potato Short Cake (Thursday) Take any left over meat and potatoes from Wednesday, chop fine season, make more gravy if necessary and pour over part of the biscuits that have been split open. Rye and Corn Muffins (Friday) cup corn meal % teaspoon salt cup rye 1 beaten egg % cup sugar 2 tablespoons melted drippings 5 teaspoons baking powder 1 cup milk Bake in a hot oven 20 to 25 minutes. Vegetable Loaf (Friday) % cup dry bread crumbs % cup milk !/2 can peas y 2 tablespoon sugar 1 egg % teaspoon salt % cup English walnuts 2 tablespoons drippings Mash peas, mix all ingredients. Let stand 15 minutes. Cover and bake in a slow oven 30 minutes. Polenta (Friday) Make fresh mush of 1 cup corn meal to 3 cups water or use any left over. Cook 1 cup tomatoes, 2 tablespoons drippings, 3 tablespoons chopped onion, 1 teaspoon salt, and % teaspoon pepper. Place a layer of mush in a greased baking dish. Cover with tomato mixture, add corn meal and another layer of tomato. Sprinkle with % cup grated cheese and bake until heated through. Lima Bean Loaf (Saturday) 1 cup dry lima beans % cup boiling water 1 onion 1 teaspoon salt 1 egg % teaspoon mustard 1 carrot 2 tablespoons drippings 1 cup crumbs Soak beans over night. In morning add onion and carrot and cook until beans are tender. Drain, saving liquid for soup. Put through meat chopper with carrot and onion, add other ingredients, pack into a greased pan and bake 30 minutes. Serve with tomato sauce made from tomatoes left from Friday. 54 Our Country's Call to Service B WHEAT SAVING RECIPES SAVE THE WHEAT USE CORN AND OATS Make it a principle to increase the use of corn meal to the maximum. Pound for pound, the energy value of corn meal is equal to that of wheat flour. Every time corn meal is used where before we used wheat pro- ducts, we are helping to win the war. Have corn meal mush for breakfast ; add figs, dates, or other fruit, for variety; serve fried mush; use corn meal in quick breads, yeast breads, desserts. The breads are light, palatable, and capable of frequent use in the weekly dietary. Likewise, make the maximum use of oatmeal or rolled oats. Omit all wheat breakfast cereals. Use oatmeal or rolled oats, and secure variety through adding fruit. Use rolled oats to con- serve one-fourth the wheat in making muffins, rolls, and yeast-raised bread. Proportions and Directions All measurements are level, and flour is measured after sifting. Pro- portions are for Minnesota flour. EEAL CORN BREAD 2 cups buttermilk % teaspoon soda 1 egg 1 teaspoon salt Corn meal to make a thin batter. Beat egg, add buttermilk. Then sift dry ingredients, beat well and bake in hot oven in a thin sheet or in gem pans. CORN MEAL MUFFINS 1 cup milk or water (8 ounces) 1 to 2 tablespoons sugar (%-l oz.) li/3 cups flour (51/3 ounces) 1 egg (2 ounces) 2/3 cup corn meal (3^ ounces) 4 teaspoons baking powder (% oz.) 1 to 2 tablespoons fat (^-1 ounce) % teaspoon salt (* ounce) Method I: Mix milk, egg, and melted fat, and add dry ingredients, well mixed. Method II: Scald corn meal with the hot milk; add egg, melted fat, and dry ingredients. CORN MEAL GRIDDLE CAKES OR WAFFLES, I 1 cup milk (8 ounces) 2 teaspoons baking powder (^4 oz) % cup flour (3 ounces) % teaspoon salt (% ounce) % cup corn meal (3% ounces) 1 egg (2 ounces) Add beaten egg to milk and add to dry materials, well mixed. CORN MEAL GRIDDLE CAKES OR WAFFLES, II 1 cup sour milk (8 ounces) 1 teaspoon baking powder % cup flour (3 ounces) % teaspoon salt (Vs ounce) 3 /i cup corn meal (3% ounces) 1 egg (2 ounces) % teaspoon soda (l/14th ounce) Wheat Saving Recipes 55 INDIAN PUDDING % cup corn meal (3% ounces) 3 tablespoons sugar (1% ounces) 1 quart milk (32 ounces) or iy 2 teaspoon salt (% ounce) y z cup molasses (4% ounces) Heat the milk. Sift in the corn meal as in making mush. Add salt and sugar. Turn into buttered baking dish, put dish in pan of water, and bake very slowly 254 to 3 hours. Serve with hard sauce, cream, or crushed fruit. OATMEAL MUFFINS, I. 1/2 cup milk (4 ounces) iy 2 cups flour (6 ounces) 1 cup cooked oatmeal or rolled oats 2 tablespoons sugar ( 1 ounce) 1 egg (2 ounces) % teaspoon salt (% ounce) 2 tablespoons fat (1 ounce) 4 teaspoons baking powder (% oz.) Cook oatmeal, using one part oatmeal to two parts water. A larger proportion of water makes too soft a mush and gummy muffins. Mix milk, oatmeal, egg, and melted fat. Add dry ingredients after sifting them together. Bake 25 to 30 minutes. This makes 10 to 12 muffins. OATMEAIi MUFFINS, II. 1% cups milk (12 ounces) 1 teaspoon salt (% ounce) 2 eggs (4 ounces) 2 cups rolled oats (S 1 /^ ounces) 2 tablespoons fat (1 ounce) 1 cup flour (4 ounces) 2 tablespoons sugar (1 ounce) 4 teaspoons baking powder (1 oz.) Pour milk over oats and let soak one-half hour. Add eggs and melted fat. Add to dry ingredients, which have been sifted together. Bake 25 to 30 minutes. This makes 10 to 12 muffins. USE CORN AND OATS IN BREAD MAKING Corn meal yeast bread, satisfactory in texture and mild in flavor, can be made using 20 per cent by measure or 25 per cent by weight of total cereal as corn meal. The flavor of white corn meal is less distinc- tive and the bread made from it differs in color from that of the usual wheat loaf less than that made from the yellow meal. These breads may be made by combining dry corn meal with the flour, but the product is less satisfactory than that in which the meal is first cooked as for corn meal mush. The manipulation is the same as for wheat bread, except that it is a little more difficult to knead into the mush the full amount of flour and the dough is somewhat softer and stickier. Baking should occur in a slower oven, and should continue over a longer period at least an hour. Oatmeal yeast bread is coarser than wheat bread, and is not unlike graham bread in appearance. It has a sweet, nutty flavor, much liked by persons who care for whole wheat or dark breads. Some care is necessary in combining the rolled oats with the mixture. The most satisfactory method has been found to be that of pouring the hot liquid over the rolled oats, allowing the mixture to cool rather slowly (about half an hour). Longer soaking of the oats produces a somewhat moister bread. The manipulation is the same as for wheat bread. The dough is a bit softer. Baking requires about 45 minutes. 56 Our Country's Call to Service Proportions and Directions All proportions are for one loaf. The amount of yeast provides for a very short process 3% to 4 hours. One-half the yeast suggested will make bread in 5 hours. One cake of dry yeast used as a starter should produce yeast for six loaves. In all cases the amount of liquid should be equal to that added with the compressed yeast in the recipe given. CORN MEAL YEAST BREAD (1 LOAF) 1^4 cups milk and water or water y 3 cup corn meal (3 l / 3 ounces) (10 ounces) . 2^ cups flour (9^ ounces) 2 tablespoons sugar (1 ounce) % cake compressed yeast (% ounce) 1 tablespoon fat (% ounce) ^4 cup warm water (2 ounces) 2 teaspoons salt (% ounce) Add sugar, fat, and salt to liquid, and bring to boiling point. Add corn meal slowly, stirring constantly until all is added. Remove from fire, cool mixture, and add compressed yeast softened in *4 cup warm water. Add 2*/j cups flour and knead. Let rise until about double its bulk, knead again, and put in the pan. When light, bake in a moderate oven for at least an hour. In mixing the dough the flour and corn meal are to be used as sep- arate ingredients, because the corn meal must be scalded or a grainy bread results. When the corn meal mixture is removed from the stove, the housewife will doubt her ability to add the amount of flour called for. The flour will work in, as required, but a stiffer, stickier dough than that to which she is accustomed will result. OATMEAL YEAST BREAD (1 LOAF) 1 cup milk and water, or water 1 cup rolled oats (2% ounces) (8 ounces) 2% cups wheat flour (10 ounces) 1 teaspoon salt (% ounce) % cake compressed yeast (% ounce) 1 tablespoon fat (% ounce) % cup warm water (2 ounces) 2 tablespoons sugar (1 ounce) Scald liquid and pour it over the rolled oats, sugar, salt, and fat. Let stand until lukewarm (about half an hour). Add yeast softened in warm water. Add flour and knead. Let rise until double its bulk. Knead again and place in pan. When light, bake in a moderate oven from 45 to 60 minutes. BARLEY, RYE, RICE, OR POTATO FLOUR YEAST BREADS Barley yeast bread. Bread may be made using wheat flour and barley flour in mixtures containing from 33^ to 50 per cent barley flour. The bread containing one-third barley flour is light, palatable, anfl of especially pleasant flavor. A larger percentage produces a heavier, darker bread of pronounced barley flavor. The manipulation for this bread is the same as for wheat bread. The conditions and time for baking are also the same. The loaf is smaller. Wheat Saving Recipes 57 BAELEY YEAST BEEAD 1 cup milk and water, or water 1 teaspoon salt (^ ounce) (8 ounces) \y 6 cups barley flour (4 ounces) 1 tablespoon sugar (% ounce) Zy 3 cups wheat flour (9^ ounces) 1 tablespoon fat (% ounce) % cake compressed yeast (% ounce) Soften the yeast in part of the liquid. Combine ingredients. Mix / into a dough. Knead and let rise to double original bulk. Knead again. Put in the pan, and when again double in bulk bake about 45 minutes. Rye yeast bread. Commercial rye breads are made of a mixture of wheat and rye flours, known in the trade as 50-50. Eye flour has much less expansion than wheat flour; hence the loaves are smaller. The manipulation is the same throughout as for wheat bread. Proportions and directions: EYE YEAST BEEAD 1 cup milk and water, or water 2^ cups rye flour (7 ounces) (8 ounces) 2*4 cups wheat flour (9 ounces) ' 1 tablespoon fat (% ounce) % cake compressed yeast (*4 ounce) 2 tablespoons sugar (1 ounce) 2 tablespoons water ( 1 ounce) 1 teaspoon salt (^4 ounce) Combine ingredients. Mix into dough and knead. Let rise until double original bulk. Knead again. When again double bulk, bake about 45 minutes. BICE Cooked rice combined with wheat flour makes delicious muffins and yeast bread. There are many ways of cooking the rice. The basic principles may be stated as follows: First, cook the rice so as to con- serve all mineral matter and other soluble products. Method: After the rice is thoroughly washed it should be put in a thick iron kettle or stoneware baking dish, and cold water added so that the water stands three-quarters of an inch to an inch clear above the rice. A heavy or weighted cover should be used to seal the dish. Cook slowly over direct heat or in the oven until all the water has been absorbed and the grains are soft and steam escapes from the vessel. This is the Japanese method. The second method, more frequently used in the United States, is to use a very large amount of boiling water to a small amount of rice, the rice being added slowly enough not to stop the boiling. The water is boiled briskly 20 minutes, or until the kernels are tender. Then it is drained in a colander or strainer, set on the back of the stove or put in a slightly warm oven or in a pan over hot water, to dry off a bit. There results a fluffy mass of large, plump grains, each perfectly distinct in itself, instead of the gummy mush so often served as boiled rice. The rice yeast bread is very white in color, is moister than wheat bread, and keeps moist longer. It is handled in much the same manner as wheat bread. The first dough, however, is much stiffer, and after once rising the light dough is so soft that it cannot be kneaded with the hands. It should be well stirred with a strong spoon and placed in the pans, looking much like a stiff drop batter. After baking, the upper crust is less smooth than that of our familiar wheat flour loaf. 58 Our Country's Call to Service RICE YEAST BREAD (These amounts make two large or three small loaves of bread.) % cup milk and water or water 7 cups boiled rice (4 ounces) 8 cups flour (32 ounces) 4 tablespoons sugar ( 2 ounces) % cake compressed yeast (^ oz.) 4 tablespoons fat (2 ounces) % cup warm water (2 ounces) teaspoons salt (% ounce) Scald liquid if milk is used. Pour over fat, sugar, and salt. Cool and add yeast, moistened in % cup warm water. Add rice and flour and knead. After second rising bake 45 minutes. POTATO YEAST BREAD Boiled potatoes mashed and combined with wheat flour may be used in making a bread of good flavor and texture. The potato bread is slightly darker in color than patent flour bread and is also somewhat more moist. It is relished by persons who do not care for any but so-called " white-bread. ' ' Two manipulations are satisfactory. Either all the flour may be added in the first mixture, making a dough which is very stiff and difficult to knead or a part of the flour may be reserved and added with the second kneading. In either case the dough is soft at the second handling, but after baking it produces a satisfactory loaf. (The following amounts make three loaves of bread.) % cup milk and water or water 4 cups boiled potatoes (4 ounces) 8 cups flour (32 ounces) 4 tablespoons sugar ( 2 ounces) % cake compressed yeast (% 02.) 4 tablespoons fat (2 ounces) % cup warm water (2 ounces) iy 2 teaspoons salt (% ounce) CONSERVATION PIE CRUSTS Corn Meal Crust Grease a pie plate well. Cover with raw corn meal, giving the plate a rotating motion so that an even layer of the meal will stick to the plate about -& of an inch in thickness. Fill the plate with pumpkin pie mixture. Bake in a hot oven. Oatmeal Crust 2 cups finely ground oatmeal 1 cup boiling water 1 teaspoon fat Scald the oatmeal with the water. Add fat and mix thoroughly. Roll very thin and line small pie or tart tins with the mixture. Bake in a hot oven. Fill with apricot marmalade or other thick mixture. Meat Saving Eecipes 59 C MEAT SAVING RECIPES MAKE A LITTLE MEAT GO A LONG WAY USE SAVORY STEWS AND MEAT PIES Do you know how good they are? They may be so varied that you can have a different one every day in the week, and all of them delicious. It needs only a small piece of meat to give flavor to a hearty dish. Don't think you must eat a lot of meat to be strong. Meat is good to help build up the body, but so are many other foods. In these dishes part of your building material comes from the more expensive meat and part from the cheaper peas, beans, hominy, and barley. The little meat with the vegetables and cereals will give your body what it needs. HOW TO COOK THE STEWS All kinds of stews are cooked in just about the same way. Here are directions which will serve for making almost any kind. Cut the meat in small pieces and brown with the onion in the fat cut from the meat. Add the salt and pepper, seasoning vegetables (onion, celery tops, etc.), 2 quarts of water, and the rice, or other cereal, if it is to be used. Cook for an hour, then add the vegetables except potatoes. Cook the stew for half an hour, add the potatoes cut in quar- ters, cook for another half an hour, and serve. The tireless cooker may well be used, the meat and the vegetables being put in at the same time. Left-overs or canned vegetables need only to be heated through. Add them 15 minutes before serving. Dried peas or beans should be soaked over night and cooked for three hours before adding to the stew; or, better, cook them over night in a fireless cooker. SAVORY STEWS Try them. They can be a whole meal and a nutritious one. These recipes serve five people. Here is an English stew that is especially good: HOT POT OF MUTTON AND BARLEY 1 pound mutton 4 potatoes % cup pearled barley 3 onions 1 tablespoon salt Celery tops or other seasoning herbs. Cut the mutton in small pieces, and brown with the onion in fat cut from meat. This will help make the meat tender and improves the flavor Pour this into a covered saucepan. Add 2 quarts water and the barley. Simmer for 1% hours. Then add the potatoes cut in quarters, season- ing herbs, and seasoning, and cook one-half hour longer. 60 Our Country's Call to Service BEEF STEW 1 pound beef % peck peas or 1 can 4 potatoes cut in quarters ^4 cup carrots cut up small 1 teaspoon salt Cut the meat in small pieces and brown in the fat from the meat. Simmer in 2 quarts of water for one hour. Add the peas and carrots and cook for one-half hour, then add the potatoes. If canned peas are used, add them 10 minutes before serving. Serve when potatoes are done. MEAT PIES Another good way to use a little meat. Have you ever used rice, corn meal mush, or hominy for a crust? This is less work than a pastry crust and saves wheat. 4 cups cooked corn meal, rice, or % teaspoon pepper hominy j tablespoon fat 1 onion 1 pound raw meat or left over meat 2 cups tomato cut up small % teaspoon salt Melt the fat, add the sliced onion, and if raw meat is used, add it and stir until the red color disappears. Add the tomato and seasoning. If cooked meat is used, add it with the tomato and seasoning, after the onion is browned, and heat through. Grease a baking dish, put in a layer of the cereal, add the meat and gravy, and cover with the cereal dotted with fat. Bake for half an hour. DIFFERENT STEWS Here is the way you can change the stews to make them different and to suit the season: 1. The meat. This may be any kind and more or less than a pound may be used. Use the cheap cuts, the flank, rump, neck, or brisket. The long, slow cooking makes them tender. Game and poultry are good. 2. Potatoes and barley may be used or barley alone, or rice, hominy, or macaroni. 3. Vegetables. Carrots, turnips, onions, peas, beans, cabbage, tomatoes are good, canned or fresh. Use one or more of these, as you wish. 4. Parsley, celery tops, onion tops, seasoning herbs, or chopped sweet peppers add to the flavor. 5. Many left-overs may be used not only meat and vegetables, but rice or hominy. Meat Saving Recipes 61 TAMALE PIE 2 cups corn meal 1 pound Hamburger steak 2% teaspoons salt 2 cups tomatoes 6 cups boiling water y 2 teaspoon Cayenne pepper or 1 onion small chopped sweet pepper 1 tablespoon fat 1 teaspoon salt Make a mush, by stirring the corn meal and l 1 ^ teaspoons salt into boiling water. Cook in a double boiler or over water for 45 minutes. Brown the onion in the fat, add the Hamburger steak and stir until the red color disappears. Add the tomato, pepper, and salt. Grease a bak- ing-dish, put in a layer of corn meal mush, add the seasoned meat, and cover with mush. Bake 30 minutes. RABBIT IN CASSEROLE 1 rabbit 2 cups meat stock or thickened gravy % cup drippings or other fat 1 tablespoon lemon juice 1 cup hot water Bit of bay leaf Dress the rabbit and separate into pieces at the joints. Season with paprika and salt. Cook in the fat until a golden brown. Transfer the meat to a casserole with one cup of hot water and cover. Bake in a moderate oven about one-half hour, then add the stock or gravy, lemon juice, and bay leaf. Continue cooking in the oven about three hours. A WHOLE DINNER IX OXE DISH Mother will like it; Father will like it; You will like it; the Pocket- book will surely like it. Your Bodies can't help liking it. "Uncle Sam" is bound to like it. Everybody will like the one-dish dinner. Why? A dish hot and savory good for work or play that is why the father and the children will like it. Easy to cook and serve that is one reason why mother will like it. Only one dish to cook, few plates to wash, steps saved. This dinner is good nourishing food for it contains all the body needs for work and strength. This dinner helps you do your part for your country. You can save wheat and meat to ship abroad. Our soldiers and the Allies need them more than we do. 62 Our Country's Call to Service TEY THESE ONE-DISH DINNEBS Each of the following dishes is enough for a family of five. Each contains all five kinds of food needed. Eat them with bread and with fruit or jam for dessert. FISH CHOWDER Babbit, fowl, or 'any meat may be used instead of fish, or tomatoes instead of milk. Carrots may be omitted. pounds fish (fresh, salt, or canned) 9 potatoes, peeled and cut in small pieces 1 onion, sliced 3 cups milk 2 cups carrots cut in pieces pepper % pound salt pork 3 tablespoons flour Cut pork in small pieces and fry with the chopped onion for five minutes. Put pork, onions, carrots, and potatoes in kettle and cover with boiling water. Cook until vegetables are tender. Mix three table- spoons of flour with one-half cup of the cold milk and stir in the liquid in the pot to thicken. Add the rest of the milk and the fish which has been removed from the bone and cut in small pieces. Cook until the fish is tender, about 10 minutes. Serve hot. You can omit salt pork and use a tablespoon of other fat. DRIED PEAS WITH RICE AND TOMATOES 1% cups rice 1 tablespoon salt 2 cups dried peas a /4 teaspoon pepper 6 onions 2 cups tomato (fresh or canned) Soak peas over night in two quarts of water. Cook until tender in water in which they soaked. Add rice, onions, tomato, and seasonings and cook 20 minutes. POTTED HOMINY AND BEEF Hominy is excellent to use as part of a one-dish dinner, if you have a fire in your stove so that you can cook it for a long time, or use a fire- less cooker. Heat 1% quarts of water to boiling; add 1 teaspoon of salt and 2 cups of hominy which has been soaked over night. Cook in a double boiler for four hours or in the fireless cooker over night. This makes 5 cups. This recipe may be increased and enough cooked in different ways for several meals. Hominy is excellent combined with dried, canned, or fresh fish, or meat and vegetable left-overs may be used. Here is one combination. 5 cups cooked hominy % pound chipped or ground beef 4 potatoes 2 cups milk 2 cups carrots 2 tablespoons fat 1 teaspoon salt 2 tablespoons flour Melt the fat, stir in the flour, add the cold milk, and mix well. Cook until it thickens. Cut the potatoes and carrots in dice, mix all the materials in a baking dish, and bake for one hour. Sugar Saving Recipes 63 D SUGAR SAVING RECIPES PATRIOTIC COOKIES GINGER COOKIES 5 cups of flour (3 cups white flour, 1 teaspoon baking powder 2 cups rye flour) % cup molasses or sorghum ty cup brown sugar % cup melted fat 1 tablespoon ginger 1 tablespoon vinegar % teaspoon salt y 2 cup water 1 teaspoon soda Sift together the flour, soda, and spice; mix the water, sugar, molasses, and fat, and add gradually to the dry ingredients. Mix well. Chill. Roll on a floured board to % inch thickness. Cut with a floured cutter. Bake in a moderate oven (185 deg. C to 190 deg. C) for about 10 minutes. This makes about ninety cookies. HONEY DROP COOKIES % cup honey % teaspoon soda a /4 cup fat 2 tablespoons water 1 egg 1 cup raisins, cut in small pieces 1% cup white flour % teaspoon salt % cup of rice flour Heat the honey and fat until the fat melts. Sift together the flour, soda and salt. To the cooled honey mixture add egg, well beaten, water, and raisins. Add gradually to the dry ingredients. Drop by spoonfuls on a greased sheet. Bake in a slow oven (180 deg. C to 185 deg. C) for about 12 to 15 minutes. This makes about 42 cookies. % teaspoon cinnamon and % teaspoon of cloves may be added to the honey mixture. * CHOCOLATE PEANUT COOKIES % cup corn syrup 1 egg % cup sugar (brown) 5 teaspoons baking powder % cup fat % cup peanuts or walnuts % cup milk % teaspoon salt 2*4 cups white flour % teaspoon vanilla % cup corn flour 2 squares chocolate Cream sugar and fat, add syrup, melted chocolate, salt, vanilla, and beaten egg; sift flour with baking powder and add alternating with milk to first mixture. Add nuts dredged in flour last. Drop from spoon on cookie sheets. Bake at 190 deg. C to 200 deg. C. 64 Our Country's Call to Service OATMEAL DROP COOKIES 1% cups flour 2* teaspoons baking powder 2 cups rolled oats % cup corn syrup % cup brown sugar % cup milk % teaspoon cinnamon % cup melted fat % teaspoon salt % cup raisins, seeded and cut into % teaspoon cloves halves }i teaspoon nutmeg Sift together the flour, salt, spices, and baking powder; add raisins and oatmeal. To the corn syrup and melted fat, add milk and brown sugar. Add liquid mixture gradually to the dry ingredients. Stir well. Drop by small teaspoonfuls on greased baking sheet. Bake about 15 minutes in a moderate oven (195 deg. C to 210 deg. C). This makes about 72 cookies. WAR CANDIES MOLASSES CANDY % cup corn syrup 1 tablespoon vinegar 1^4 cups molasses or sorghum 1 teaspoon fat a pinch of soda Boil first three ingredients until it becomes brittle when dropped in cold water (132 deg. C). This is the crack stage. Add fat and soda. Kemove from fire, beat well, and pour into greased tins. When cool pull until light in color. Cut in one inch pieces. MAPLE DROPS 2 cups maple sugar 1 tablespoon fat % cup water or milk 1 cup chopped nuts Cook the water and sugar to the soft ball stage or until a little dropped into cold water forms a firm, soft ball (114% deg. C). Add butter and nuts. Cool slightly. Beat until mixture begins to thicken, then drop from a tablespoon on a greased plate. The candy may be varied by adding candied cherries or chopped raisins or figs, or six marshmallows to the hot mixture. Beat until candy begins to thicken. HONEY CARAMELS 1 cup milk % cup corn syrup ^4 cup honey Pinch of salt 1 teaspoon fat Heat the honey and the corn syrup to the boiling point. Add the milk gradually, stirring constantly. Cook the mixture until it forms a firm, soft ball when dropped into cold water. Turn into a greased pan and cut in squares when cold. Chopped nuts may be added just before taking from the fire. Sugar Saving Recipes 65 PEANUT BRITTLE 2 cups maple sugar % cup chopped peanuts Pinch of salt Boil syrup until it becomes brittle when dropped into cold water. Scatter chopped nuts over a greased pan and pour over them the cooked syrup. Mark in squares before candy is hard. MAPLE FONDANT 5 cups of brown or maple sugar % cup water Place over fire and heat to the soft ball stage (113 deg. C), or until candy forms a soft ball when dropped in cold water. Pour on a greased platter. Let cool. Stir with a wooden spoon or a wooden butter paddle until mixture becomes creamy; then knead in the hands. Form in balls and put between two halves of walnuts, or dip in melted chocolate and let ! urden on oiled paper. Maple Cream Patties may be made by melting fondant over hot water. Drop the melted fondant from a teaspoon on oiled paper. p GUM DROPS 3 tablespoons granulated gelatin 2 teaspoons cornstarch 1% cups cold water 2 cups of light brown sugar 1 cup of hot water To make Gum Drops, soak the gelatin in the cold water for three minutes. Then stir the cornstarch thoroughly through the soaked gelatin. Place the brown sugar and cup of hot water on the fire and when the sugar is dissolved add gelatin. Boil slowly for about 25 minutes. Ee- move from the fire and when partially cool add the desired flavoring and beat for about five minutes, or until the mixture has a cloudy ap- pearance. Pour in a bread pan which has been rinsed out with water. When firm, cut in cubes and roll in powdered sugar. Use for flavoring oil of cinnamon, peppermint, winter green, etc. MAPLE DIVINITY 1 cup maple White of 1 egg (stiffly beaten) }4 cup water % teaspoon vanilla extract % cup chopped nuts Boil sugar and water until it forms a soft ball (113 deg. C) when dropped in cold water. Pour the hot mixture over the stiffly beaten white of egg, beating constantly. Add nuts and flavoring and beat until candy stiffens. Drop from a spoon on a greased platter. SUGARLESS SWEETS 1 cup stoned dates 1 cup nut meats 1 cup seeded raisins Pinch salt Eun all through a food chopper and form into balls. Dip balls into melted dipping chocolate and drop on a greased platter. 66 Our Country's Call to Service . BUTTERSCOTCH 1 cup corn syrup % cup fat 1 cup brown sugar Boil together until it will crack in cold water. Pour into a buttered plate. SUGARLESS QUICK BREADS TEA BISCUITS 1% cups flour */& teaspoon salt ^4 cup barley flour 2 tablespoons fat 4 teaspoons baking powder % cup milk Mix and sift dry ingredients. Cut in fat. Add milk gradually. Eoll out about % inch thick. Mix % cup nut meats with % cup maple sugar 1 tablespoon melted butter, y$ teaspoon cinnamon. Spread sugar mixture lightly over dough. Eoll carefully and cut off slices ^ inch thick. Bake in a moderate oven (200 deg. C to 210 deg. C). This makes about 12 biscuits. DAFFODIL BISCUITS Use recipe for Tea Biscuits. Omit sugar mixture and add 2 tablespoons of honeyed orange peel to the soft dough before rolling out. This may be varied by adding 2 tablespoons of crystallized ginger in place of the orange peel and 1 cup of whole wheat in place of 1 cup of white flour. HONEYED ORANGE PEEL 2 oranges % cup strained honey Boil the peel from 2 oranges in water until it is tender. Eemove as much of the white as possible. Cut in % inch strips with the scissors. Boil % cup of strained honey until it reaches 104 deg. C or cook for about 5 minutes. Eemove peel and lay on a plate to cool. Cut in small pieces and put in baking powder biscuits. FIG CRESCENTS Eoll biscuit dough % inch thick. Cut out with a large floured cut- ter. Spread % with filling. Fold over and press together. Pull the straight side until a crescent shape is assumed. Bake in a moderate oven (200 deg. C to 210 deg. C) about 10 to 12 minutes. FIG FILLING % pound figs 1 tablespoon lemon juice (add after 2 tablespoons corn syrup cooking) y$ cup boiling water Wash and dry figs. Chop fine. Mix ingredients in order given and cook until thick enough to spread. Sugar Saving Recipes 67 DATE OR RAISIN MUFFINS 2 tablespoons glucose or corn syrup % cup chopped raisins or dates % teaspoon salt 1 egg 4 teaspoons baking powder 1 cup milk 2 cups flour (1 cup white flour, 3 tablespoons fat 1 cup rye) Mix and sift dry ingredients. Add milk, beaten egg, corn syrup, and floured raisins or dates. Pour into greased muffin tins and bake in a moderate oven (200 deg. C to 210 deg. C) about 20 to 25 minutes. This recipe makes 10 muffins. COFFEE CAKE 2 cups flour 4 tablespoons corn syrup % cup white, % cup corn flour % cup milk 4 tablespoons fat 1 egg, well beaten 4 teaspoons baking powder % teaspoon salt Mix and sift the dry ingredients. Cut in the fat. Add the corn syrup, milk, and egg. Spread % inch thick in a well greased pan. Mix 1% tablespoons of syrup (either corn or maple) and 1 teaspoon of cin- namon. Spread lightly over the top. Scatter % cup chopped peanuts over the syrup. Bake in a moderate oven at first. Raise the tempera- ture to brown the cake. (190 deg. C to 220 deg. C.) WAR TIME CAKES AND FRO8TING8 MAPLE SYRUP CAKE % cup brown sugar % teaspoon salt % cup fat (% butter and % 2 cup barley flour vegetable fat) 2 teaspoons baking powder 2 well beaten eggs % teaspoon soda 1 cup maple sugar % cup warm water 2 cups flour Cream fat and sugar. Add beaten eggs and syrup. Mix and sift dry ingredients. Add dry ingredients and milk alternately to the first mix- ture. Bake in three layers. Bake in a moderate oven at first and raise the temperature to brown the cake when fully risen. (Oven temperature 185 C to 210 C.) COCOANUT SPICE CAKE 3% cups flour, or 2% 1 cup cocoanut cups white flour, 1 cup rye % cup corn syrup 1 teaspoon ginger 1% cup molasses ^4 teaspoon cloves % cup boiling water 1 teaspoon cinnamon % cup fat % teaspoon salt 2 eggs 1 teaspoon soda Sift together the flour, spices, salt, and soda. Add the boiling water to the fat, molasses, and corn syrup. Add this liquid gradually to half of the sifted dry ingredients. Beat the eggs; stir into the batter; add the remainder of the dry ingredients and the cocoanut. Half fill muffin cups, well greased, with this mixture. Bake in a moderate oven (185 C to 195 C) for about 25 minutes. This makes about 30 cup cakes. 68 Our Country's Call to Service CHOCOLATE EGOLESS CAKE \y$ cups brown sugar % cup cocoa 4 tablespoons fat 1% cups flour 1 cup sour milk 1 cup white flour (% cup rice 1 teaspoon soda flour) % teaspoon cream of tartar 1 teaspoon vanilla Cream the butter; add the sugar and mix thoroughly. Mix and sift the dry ingredients. Add the dry ingredients and the liquid alter- nately to the fat mixture. Flavor with vanilla. Bake in a moderate oven (185 C to 195 C) about 20 minutes. This makes a two layer cake. MAPLE SYRUP FROSTING 1 cup maple syrup 1 white of egg, well beaten Boil syrup until it spins a thread (117 C). Beat egg well and pour hot syrup over it, beating constantly with an egg beater. When it begins to thicken, spread on cake. This will frost a three layer cake. CHOCOLATE PUDGE FROSTING 1% tablespoons fat % cup corn syrup y 3 cup unsweetened powdered few grains salt cocoa % cup milk 1 cup brown sugar % teaspoon vanilla 1 teaspoon gelatin Melt fat; add cocoa, brown sugar, corn syrup, salt, milk, and 1 tea- spoon gelatin soaked in 1 tablespoon water. Heat to the boiling point and boil from 3 to 5 minutes or until thermometer reaches 113 C. Eemove from the fire and beat until creamy. Add vanilla and pour over cake. MARSHMALLOW FILLING 1 cup brown sugar White of 1 egg cup water Few drops vanilla ounce marshmallows (about 12) Cook sugar and water without stirring until it reaches the thread stage (112 C). Add syrup slowly to the beaten white. Add marsh- mallows cut in pieces. Beat mixture until cool enough to spread. Add flavoring. Special Vegetables Recipes 69 E SPECIAL RECIPES FOR VEGETABLES Eat All the Potatoes You Want Eat them three times a day. Serve them baked, boiled, riced, mashed, warmed over, creamed, with fish, and in soups. Use them in making pancakes, bread, rolls, and biscuits. Use them to take the place of part of the wheat bread. Never waste them. Their starch and mineral content is valuable. Learn to Use Beans Soy Beans Navy Beans Lima Beans Make bean soup, baked beans, succotash, bean loaf or roast, bean purees. Baked Soy Beans iy 2 cups yellow soy beans Soak beans 12 hours, put in baking y 2 cup navy beans dish in which the salt pork, onion, 5/3 cup sugar sugar and mustard have been *4 teaspoonful mustard placed. Cover with cold water 1 small onion and cook in a slow oven at least % pound salt pork 12 hours Lima Bean Boast 1 pint dried Lima beans Soak beans 12 hours. Cover with % pint peanuts water and boil until tender. Press % pint stale bread crumbs through colander. Put peanuts 1 teaspoonful onion juice through colander. Mix with bean 1 teaspoonful salt pulp Pepper Put the Peanut on Your Table Peanuts are a valuable food. They contain as much protein as beans. They are comparatively cheap. Learn to use them. Peanut Soup 1% pint peanuts celery, and onion; boil this slowly 3 quarts water 4 or 5 hours stirring frequently 1 bay leaf to prevent burning, or boil 15 % cup celery minutes and place in fireless 1 slice onion cooker over night. Eub through 1 quart milk sieve and return to fire. When Soak peanuts overnight in 2 quarts again hot add the milk and let of water; in the morning, drain, soup boil up; then season and add remaining water, bay leaf, serve Peanut Loaf 1 cup roasted peanuts salt and pepper, add enough milk 2 cups bread crumbs to make a moist loaf. Add more 44 cup melted fat seasoning if desired. Put into a % teaspoonful onion juice greased tin or mold, bake for one 1 egg hour in a moderate oven, cover- % teaspoonful salt ing the first half of the time. % teaspoonful pepper Turn out on a hot dish, sprinkle Milk with chopped peanuts and serve To the peanuts, bread crumbs, melt- with brown sauce. ed fat, beaten egg, onion juice, 70 Our Country's Call to Service F FOOD FOR THE CHILDREN Give the children their chance. They ought to have it and you want to give it to them. They must have the right food. Think how fast the child grows. The new muscles and bones and all the other parts of the body are made from the food which the child eats. Give him clean, wholesome, simply cooked food plenty of milk, cereals, vegetables, fruit, and egg or some meat occasionally. Wrong food too little, too much, or wrong kinds hurts the child's chance of being the strong, healthy boy or girl you want. Eight food may mean: Strong Bodies Good Brains Eosy Cheeks Bright Eyes Help your child to grow big and strong. Here's Good Food for the Youngsters Milk and plenty of it, makes them grow a quart each day if you can. Put it on their cereal and in their cups. Make it into soups, puddings, or custards. Try the recipes on page 71 and watch them smile. Whole milk is best, of course, but skim milk is good if there is a little butter in their meals. Cottage cheese is good, too. No coffee or tea not even a taste. Leave them for the grownups. Milk, cocoa, not too strong, and fruit juices are the drinks for children, and plenty of water always. Fruit they enjoy, and they need it, too baked apples, apple sauce, thoroughly ripe bananas, prunes, oranges, etc. Give them vegetables fresh or canned. Plenty of fruits and vegetables tend to prevent consti- pation. Use proper food and do not depend upon laxatives. Other foods children need: (1) Whole wheat bread, not too fresh, corn bread, well-cooked oatmeal, corn meal, rice; they help make strong boys and girls. (2) Some fats, butter or margarine or meat fats on their bread or in gravies. (3) An egg, perhaps, particularly if they don't get their full quart of milk; or they can have a little meat or fish, but they do not need much of this kind of food. Sweets are good for them the right ones at the right time. Dates, raisins, stewed fruits, simple puddings, sugar cookies, are better than candy. Give them at meal times. Between meals let them have bread and butter, a cracker, or fruit. These won't spoil the appetite, and candy will. Meat Saving Recipes 71 WELL-PLANNED MEALS FOR CHILDREN Here are two sets of the right kind for your youngster. Grown people will like them too. If sometimes these seem too much work, bread and milk alone will make a good meal. No. 1 Apple sauce. Oatmeal with milk. Milk to drink. Breakfast No. 2 Stewed prunes. Cocoa (weak). Toast and butter. Dinner No. 1 No. 2 Stew, with carrots, potatoes, and Fish, with white sauce. a little meat. Spinach or any greens. Whole wheat bread. Corn bread. Creamy rice pudding. Milk to drink. Milk to drink. No. 1 Cream of bean soup. Crackers and jam. Milk. Supper Baked potato. Apple Betty. Milk. No. 2 GOOD DISHES^ FOR CHILDREN These dishes are good for children and grown-ups too. The recipes provide enough for a family of five. MILK-VEGETABLE SOUPS 1 quart milk (skim milk may be 2 cups thoroughly cooked vegetable used) finely chopped, mashed, or put 2% tablespoons flour through a sieve 2 tablespoons butter or margarine Spinach, peas, beans, potatoes, celery or other fat or asparagus make good soups 1 teaspoon salt Stir flour into melted fat and mix with the cold milk. Add the cooked vegetable and stir over the fire until thickened. If soup is too thick, add a little water or milk. RICE PUDDING teaspoon salt teaspoon ground nutmeg or cin- namon 1 quart milk */5 cup rice 5/3 cup sugar 1/2 cup raisins or chopped dates Wash the rice, mix all together, and bake three hours in a very slow oven, stirring now and then at first. This may be made on top of the stove in a double boiler, or in a fireless cooker. Any coarse cereal may be used in place of rice. For more suggestions, send to the U. S. Department of Agriculture for Farmers' Bulletin 717, "Food for Young Children." It tells more about feeding children and the reasons why right food is so important. It shows every mother how to give her children their chance in life. PART TWO THE HOME GARDEN THIS GIRL DID HER BIT She raised over fifty dollars' worth of vegetables in a plot 50 ft. by 50 ft. Can't you do as ivellf 73 74 Our Country's Call to Service THE VOLUNTEER WAR GARDEN ARMY (A Summons to Young America, by President Wilson) Every boy and girl who really sees what the home garden may mean will, I am sure, enter into the purpose with high spirit because I am sure they would all like to feel that they are in fact fighting in France by joining the home garden army. They know that America has undertaken to send meat and flour and wheat and other foods for the sup- port of the soldiers who are doing the fighting, for the men and women who are making the munitions, and for the boys and girls of western Europe, and that we must also feed ourselves while carrying on this war. The movement to establish gardens, therefore, and to have the children work in them is just as real and pa- triotic an effort as the building of ships or the firing of cannon. I hope that this spring every school will have a regiment in the volunteer war garden army. The Home Garden 75 WHY YOU SHOULD RAISE A HOME GARDEN There are at least five reasons why every American boy or girl who can, should raise a home garden: (1) As the preceding lessons in this book have shown you, the food supply for us and our Allies is insufficient. Your back yard can help make it sufficient. Don't let your yard be a slacker. (2) Our railroads are greatly overcrowded carrying war supplies. Every pound of food that is brought to you from some other part of the country takes space in a freight car that might be used for munitions of war. It doesn't take any freight cars to carry vegetables from your backyard garden to your kitchen. Help lighten the load that our railroads must carry. (3) The vegetables you grow yourself will reach your table fresher and with finer flavor than any you can buy. If you have never eaten home-grown vegetables, raise a backyard garden and give yourself and your family a treat. (4) It costs money to buy vegetables ; why not save it ? A garden 25x40 feet if carefully tended will produce most of the vegetables needed for a family of four or five people for several months. Such a garden will save your family many dollars. Your country needs those dollars! Loan them to the government, by investing them in War-Savings Stamps (see page 105) or Liberty Bonds. (5) Gardening is one part hard work (which is just as good exercise as baseball) and two parts fun. Xtnrt your garden with hope, enthusiasm, and determination; you will end in success, pleasure, and patriotic service. Somebody has to raise everything you eat. Why not be Somebody? 76 Our Country's Call to Service GENEEAL SUGGESTIONS When you have decided that you will have a home garden there are several problems that you will need to consider care- fully if your efforts are to succeed. Location and Size of Plot A well drained, light, fertile soil, slightly sloping to the south or west is to be preferred for a garden. However, if you cannot get just what you want, make the best choice of what is offered you. If you live on a farm, your home garden should be located as near the house as possible on land offering the best kind of soil and drainage conditions. A field 20 to 30 rods from the house is generally best for all purposes. Such a garden gives plenty of room and permits long rows with space enough be- tween them so that farm tools and teams may be used. If you live in a town or city, your home garden must often be located in the back yard or on a vacant lot. In many cases the owner of the lot is glad to have it used without charge, because gardening keeps down weeds and changes an unsightly lot into an attractive spot in the community. Avoid much shade and hard, infertile soil. Do not choose a spot where the garden will be tramped upon or where the drainage is bad. But if poor ground is the only thing you can get, it may be made productive by the addition of good fertilizing material, by thorough preparation of the soil where you plant the seeds and by frequent hoeing after the plants appear. The size of the plot is a matter of great importance. If you have never had experience in gardening, do not make the mistake of laying out too large a plot. A garden 25x40 feet if carefully tended will produce sufficient vegetables for a small family, and will not require a discouraging amount of work. Fertilizing the Soil If the soil is not rich, fertilize with well rotted barn-yard manure or other needed fertilizing material, working it in well. "While it is best to apply this in the fall, it may be applied in the spring. Avoid strawy material or any but well rotted manure. Remove brickbats, ashes, or anything else which will not make a fine, mellow, fertile bed for the seeds. In some city or town home gardens it may be necessary to spread sev- eral inches of good, rich black dirt on the plot. General Suggestions 77 Preparing the Seed Bed The preparation of the seed bed (the soil into which the seeds are to be placed) is very important. Vegetables must have a loose, fertile soil, well pulverized, deep enough so that their roots may go down easily for plant food so that they may develop rapidly every day during the growing season. A poorly prepared seed bed can never be made right after the seeds are planted. Poorly prepared seed beds grow stunted, tough, ill-flavored vegetables. If your garden is to be plowed, first remove all trash, then distribute the fertilizing material evenly. Make sure that the ground is well plowed and harrowed when dry enough so that it will not become lumpy and hard later. If your garden is not one that is to be plowed, spading, if thoroughly done, will prepare the soil satisfactorily. Spade deeply enough to make a fine, mellow seed bed. But the soil for the garden can hardly ever be made fine enough by spading alone. In most cases the soil for the seed bed should be smoothed and pulverized more by the use of the hand rake. The surface of the soil should be pulverized to a depth of several inches. It should be uniform and free from lumps. All stones and trash should be removed. The smaller the seed the finer the seed bed must be, although all of our vegetable seed require a well prepared seed bed and a surface which is smooth and fine. Do not raise the seed bed above the common level unless your garden is in a very wet place which needs drainage. The raised seed bed allows the soil to dry out, which is generally just what we do not want, especially during the hot months when vegetables grow rapidly and need plenty of moisture. The Best Vegetables to Grow As soon as the size of the garden has been determined, make a list of the vegetables you want to plant. Select only a few of the most important vegetables and do not try to grow too many varieties. A large number of varieties are rarely ever profitable and they are hard to grow. Do not select uncom- mon varieties. Select the varieties which grow and soil and which may be canned for winter use. 78 Our Country's Call to Service As a rule, only five or six of the most important vegetables should be grown. Several early crops should be grown. The following vegetables are suggested for early planting before the time arrives to plant tomatoes : onion sets, radishes, lettuce beets, early bush peas, and early bush beans. The onion sets, lettuce, peas, and radishes can be planted just as early as the ground can be plowed and properly pre- pared. The beets should be planted about a week later than the radishes, while the bush beans must not be planted until all danger of frost is past. The beans are tender plants and will freeze easily while the onions, radishes, peas, lettuce, and beets are. hearty plants and can stand a little frost. The tomatoes must not be planted until later in the season. They are tender plants and do not like cold. Don't waste space and energy by growing crops that take large areas. All of the space in a small garden is too valuable to plant any of it to potatoes and vine crops. If you have time to plant and care for such space-consuming crops, try to get the use of a vacant lot on which to grow them. Make a Plan of Your Garden Measure your lot and then plan your garden on paper. In making the plan first take care of the winter vegetables; the summer vegetables will take care of themselves. Plan to make every foot of the garden produce the maximum by growing vegetables that ripen quickly between the rows of crops that are slower in growth and in the rows to be devoted to late- planted vegetables. Study the garden plan on page 79 and follow it as a model. Locate the permanent crops first and then work in the tem- porary ones. The permanent crops to grow for the winter sup- ply are beets, late cabbage, carrots, onions, parsnips, rutabagas, turnips, tomatoes, and possibly celery, beans and salsify. Plant Good Seed One of the essentials of a good garden is good seed. It does not pay to plant inferior seeds. Buy only from a reliable dealer or secure seed grown in the neighborhood by some re- liable person, even though you may have to pay a little more for it. When you have grown a good variety, save your own seed for the next year. Home Garden Plan 79 STRING BEANS 00 k 00 oo k 00 .EARLY TURNIPS AND LATE... ...TOMATOES. .PEAS .EARLY TURNIPS AND LATE TOMATOES. ...PEAS . .SPINACH OR LETTUCE AND LATE TOMATOES FIRST SEEDING LETTUCE OR LETTUCE PLANTS SECOND SEEDING LETTUCE PLANT 2 INCHES APART... .*ONION SETS PULL ALTERNATE ONES AND USE. AS GREEN ONIONS... x .BEETS. k X BEETS.... .CARROTS.. ..CARROTS.. .CARROTS.. .PARSNIPS. o x .PARSNIPS. x i ^ ADMINISTRATOR Dr. Gar field wanns us: "It is the duty of every American to save coal this winter. If every family will save a ton of coal; if every industrial plant will save 10% of the coal it now wastes, the coal prob- lem will be largely solved. If every family will reduce the temperature of its house at least five degrees it will mean that millions of tons of coal will be saved and the health of the Nation greatly improved.' We use almost 100 million tons of coal each year for heating our houses. It is estimated that 10 per cent of this coal could be saved by proper care of furnaces and by economy in the use of gas and electricity. Such a saving would mean: 1. Warmer homes for your neighbor who now cannot get enough coal; 2. Less burden on the railroads that carry coal, thus setting free cars to transport soldiers and muni- tions ; 3. One hundred millions of dollars saved for help- ing win the war; 4. Thousands of miners could be spared to work in war employment. Will you help save a ton of coal a year in your house? These pages tell how to get the greatest amount of heat from the smallest amount of coal. By following these rules you can prove your loyalty. Hard coal costs $200 a ton in Italy. We can't afford to waste it in this country. Is a ton of coal wasted in your house each year.' 86 Our Country's Call to Service HOW TO SAVE COAL IN YOUR FURNACE The following rules will help save coal for your country and dollars for you. RULES FOR USING SOFT COAL 1. Thoroughly clean flues and passages of boiler or fur- nace at least once a day. The heat from the coal fire should come directly to the sides of the heater and pipes. If they are allowed to become covered with a layer of soot, the heat will not reach the metal, but will go up the chimney and be lost. Soot is an almost perfect heat "insulator," that is, it does not allow heat to pass through it. To remove soot, brush out the inside surface of boiler thoroughly, wherever a collection has begun to form. One-eighth inch of soot on boiler surfaces reduces transfer of heat 25 per cent. 2. Hot water plants should have water renewed in fall before starting heating season. 3. Clean soot from base of chimney and smokepipe once a year. If they are clogged with soot, much heat is wasted. Method of Firing 1. Fire (put on coal) often and lightly, keeping grates fully covered. 2. Do not spoil the fire by stirring it around or mixing it up. 3. Use poker under fire bed on top of grates, lifting only enough to break or crack open the mass. Keep fire free from clinkers. 4. Don't smother the fire by packing a thick coat of fresh coal over all the burning service. A fire needs fresh air as much as you do. 5. Use the smaller prepared sizes of coal if possible. If you cannot get the small coal, break the large coal into small lumps. Wet all soft coal thoroughly before firing. This makes a hotter fire and keeps it from burning out too quickly. 6. The best way to fire round boilers or furnaces is to get the house warm by firing lightly and often. When the house is comfortably warm (not above 68) fill the fire pot full cf wet coal. Next take a piece of pipe or broomstick and poke a hole down through the fuel bed to the grate. Carefully with- draw and leave hole in fuel bed. Check off the draft so that it will not burn too rapidly. This hole soon will carry a large "MM Saving Fuel 87 blue flame, which is gas driven off from the fresh coal. If this method is followed, the gas will not be lost up the chimney. Ashes 1. Don't shake grate violently. It wastes coal. Never allow ashes to collect below the grate. Ashes reflect the heat, burning and warping the grate. Moreover, ' ashes are banked up under the grate they prevent circula- tion of the air necessary for a good fire. Keep ash pit clean. ."Remove ashes from last shaking before shaking again. Draft 1. Be sure your chimney is large enough, high enough, and absolutely tight. If in doubt, consult an expert. This may cost a few dollars, but it may save a ton of coal or more each year. The saving of money will benefit you ; the saving of coal will benefit our country. 2. Do not allow any other pipes to be connected to the heating chimney except those of the heating boiler or furnace. The draft may be spoiled by such connections. 3. Regulation of draft is very important in saving coal and should be attended to at once by an experienced man. If you cannot regulate your draft, be sure to call for assistance. 4. The draft to ash pit should not be open any more than necessary to keep the desired temperature. 5. Do not open ash pit door to increase draft. Use the draft damper under grate provided for this purpose. 6. Check draft must not be open unless draft damper under grate is closed. RULES FOR USING HARD COAL 1. Thoroughly clean flues and passages of boiler or fur- nace at least once every week. 2. Clean base of chimney in same manner as explained for soft coal. Method of Firing 1. In using anthracite coal a bright fire should always be kept if you wish heat. In building up a fire put on a small quantity often, keeping a good draft until the fire pot is full to the center of the fire door. Draft then can be checked to hold the heat desired. 88 Our Country's Call to Service * 2. A hard coal fire should never be disturbed by stirring or breaking up with a poker. 3. Remove clinkers, if any, through grate or clinker door. 4. Use size of coal recommended by maker of boiler or fur- nace. Don't wet hard coal. Ashes Rules same as for soft coal. * Draft Rules same as for soft coal. GENERAL SUGGESTIONS 1. Cover boiler and pipes with asbestos or other insula- tion so that the heat will reach your rooms instead of being wasted in your cellar. Also weather strip your windows and doors, or stuff cracks with cotton. Allowing warm air to escape through these cracks is like throwing coal out of the window. 2. Keep your room at 68 degrees (best heat for health). If you are moving about in the room, even a lower temperature will be sufficient. 3. Heat only the rooms you use all the time. It isn't neces- sary to have every room in the house heated. Most people would be healthier if they slept in cold bedrooms. Close off all spare rooms. 4. Close bedroom doors when windows are open and shut off radiator or shut register. 5. When any room is kept at a lower temperature than other rooms keep door closed. 6. In very cold weather, if windows are open, protect hot water radiator by throwing a blanket or rug over it. Radiator may then be shut off without fear of freezing. 7. Use hot water sparingly, as every gallon of hot water wasted means loss of coal. 8. To supplement your furnace in severe weather, or to take the place of the furnace in milder weather, burn wood in an open grate if your house contains one. The wood may not be cheaper, but it does not usually need to be transported from great distances. Remember, that every freight car that is hauling things for your use would be doing a better war service if it were hauling things for our soldiers' use. 9. During spring and summer months lay in your supply of coal for the winter. Saving Fuel 89 SOME DON'T 8 Don't waste gas or electricity. It takes coal to make them. Don't forget that a fireless cooker saves fuel. Don't take unnecessary train rides. Fewer passengers mean fewer cars. Fewer cars mean less coal. Don't grumble if your house is a few degrees cooler than you would like it to be. Put on a sweater, and remember that the boys in khaki can't keep the trenches at a temperature of 70 degrees. Questions and Exercises 1. Mention some ways in which the furnace must be cared for to do its work properly. 2. Why must America conserve on her coal supply? Suggest some ways a family may save at least a ton a year. 3. What is the best temperature for health? The customary tem- perature? 4. When should the winter's supply of coal be bought? Why? 5. Why must we be careful to waste no gas or electricity? PART FOUR THRIFT WS.S WAR SAVINGS STAMPS ISSUED BY THE UNITED STATES GOVERNMENT 91 PART FOUR THRIFT wss SAVE