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Very good prep book from http://www.gutenberg.org/etext/15464
This book is planned to solve the housekeeper's problem. It shows how to substitute cereals and other grains for wheat, how to cut down the meat bill by the use of meat extension and meat substitute dishes which supply equivalent nutrition at much less cost; it shows the use of syrup and other products that save sugar, and it explains how to utilize all kinds of fats. It contains 47 recipes for the making of war breads; 64 recipes on low-cost meat dishes and meat substitutes; 54 recipes for sugarless desserts; menus for meatless and wheatless days, methods of purchasing?in all some two hundred ways of meeting present food conditions at minimum cost and without the sacrifice of nutrition.
Here are a couple of the dessert recipes I found interesting:
COFFEE MARSHMALLOW CREAM
2 cups strong boiling coffee
2 tablespoons gelatine (granulated)
2 tablespoons cold water
? cup corn syrup
1 cup condensed milk
? teaspoon vanilla
Soak gelatine in cold water until soft. Add coffee and stir until dissolved. Add other ingredients. Chill. One-quarter cup of marshmallows may be cut up and added just before chilling.
CHOCOLATE BLANC MANGE
1 pint milk
⅓ cup cornstarch
⅓ cup corn syrup
1 egg
1 teaspoon vanilla
⅛ teaspoon salt
2 oz. grated chocolate
Mix cornstarch with ? cup cold milk. Scald rest of milk. Add cornstarch. Cook until thick. Add a little of the hot mixture to the chocolate when melted. Mix all ingredients and cook 5 minutes, stirring constantly. Chill and serve with plain or chopped nuts.
WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE
1 cup corn syrup
2 cups water
2 cups raisins
2 tablespoons fat
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1? cups fine cornmeal, 2 cups rye flour; or, 3? cups whole wheat flour
1? teaspoons baking powder, or, ? teaspoon soda
Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.
This book is planned to solve the housekeeper's problem. It shows how to substitute cereals and other grains for wheat, how to cut down the meat bill by the use of meat extension and meat substitute dishes which supply equivalent nutrition at much less cost; it shows the use of syrup and other products that save sugar, and it explains how to utilize all kinds of fats. It contains 47 recipes for the making of war breads; 64 recipes on low-cost meat dishes and meat substitutes; 54 recipes for sugarless desserts; menus for meatless and wheatless days, methods of purchasing?in all some two hundred ways of meeting present food conditions at minimum cost and without the sacrifice of nutrition.
Here are a couple of the dessert recipes I found interesting:
COFFEE MARSHMALLOW CREAM
2 cups strong boiling coffee
2 tablespoons gelatine (granulated)
2 tablespoons cold water
? cup corn syrup
1 cup condensed milk
? teaspoon vanilla
Soak gelatine in cold water until soft. Add coffee and stir until dissolved. Add other ingredients. Chill. One-quarter cup of marshmallows may be cut up and added just before chilling.
CHOCOLATE BLANC MANGE
1 pint milk
⅓ cup cornstarch
⅓ cup corn syrup
1 egg
1 teaspoon vanilla
⅛ teaspoon salt
2 oz. grated chocolate
Mix cornstarch with ? cup cold milk. Scald rest of milk. Add cornstarch. Cook until thick. Add a little of the hot mixture to the chocolate when melted. Mix all ingredients and cook 5 minutes, stirring constantly. Chill and serve with plain or chopped nuts.
WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE
1 cup corn syrup
2 cups water
2 cups raisins
2 tablespoons fat
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1? cups fine cornmeal, 2 cups rye flour; or, 3? cups whole wheat flour
1? teaspoons baking powder, or, ? teaspoon soda
Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.