Foods That Will Win The War And How To Cook Them (1918) Part 17

Render in a double boiler and strain.

FAT 2: To 1 pound unrendered fat (chopped fine) add 2 teaspoonfuls of thyme, 1 slice onion, about one-half inch thick and two inches in diameter, one teaspoonful salt and about one-eighth teaspoonful pepper. Render in a double boiler and strain.

FAT 3: To 1 pound unrendered fat (chopped fine) add 1 teaspoonful thyme, 1 teaspoonful marjoram, one-half teaspoonful rubbed sage, 1 teaspoonful salt, and about one-eighth teaspoonful pepper. Render in a double boiler and strain through fine cloth.

EXTENSION OF TABLE FATS

A. b.u.t.ter or other fat may be extended to double its original bulk and reduce the cost of the fat 40 per cent. A patented churn, any homemade churn, mayonnaise mixer, or bowl and rotary beater may be used for the purpose. To any quant.i.ty of b.u.t.ter heated until slightly soft add equal quant.i.ty of milk, place in the churn, add one teaspoon salt for each one pound of b.u.t.ter used. Blend thoroughly in churn, mayonnaise mixer, or in bowl with rotary beater until of even consistency. Place in refrigerator to harden. Vegetable coloring, such as comes with margarine or may be purchased separately, may be added if a deeper yellow color is desired.

B.

1 lb. b.u.t.ter 1 quart milk (2 pint bottles preferred) 1 tablespoon granulated gelatine 1-1/2 teaspoons salt

Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let b.u.t.ter stand in warm place, until soft. Add gelatine mixture, milk and salt and beat with Dover beater until thoroughly mixed (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Do not put on ice.

C.

1 lb. b.u.t.ter 1 quart milk (2 pint bottles preferred) 1 tablespoon granulated gelatine 1-1/2 teaspoons salt 1 cup peanut b.u.t.ter

Soak gelatine in one-half cup of the milk. When softened, dissolve over hot water. Let b.u.t.ter stand in warm place, until soft. Add gelatine mixture, peanut b.u.t.ter, milk and salt and beat with rotary egg beater until thoroughly blended (about 15 minutes). Vegetable coloring such as comes with margarine may be added if desired. Put in cool place to harden but do not put on ice as the gelatine would cause the mixture to flake. It is preferable to make up this mixture enough for one day at a time only.

D. To 1 pound of b.u.t.ter or b.u.t.ter subst.i.tute add one cup peanut b.u.t.ter. Blend thoroughly with wooden spoon or b.u.t.ter paddle; this may be used in place of b.u.t.ter as a new and delightful variation.

E. To 1 pound softened b.u.t.ter add 1 pound softened b.u.t.ter subst.i.tute (oleomargarine, nut margarine, vegetable margarine) or hydrogenated fat. Blend thoroughly with b.u.t.ter paddle or wooden spoon and use as b.u.t.ter.

SUGGESTIONS FOR PASTRY

Whole wheat makes a more tasty crust than bread flour and all rye pastry has even better flavor than wheat flour pastry. Half wheat or rye and the other half cornmeal (white or yellow) makes an excellent pastry for meat or fish pie. If cornmeal is added, use this recipe:

CORNMEAL PASTRY FOR MEAT OR FISH

1/2 cup cornmeal 1/2 cup rye or wheat flour 2 tablespoons fat 1/3 cup cold or ice water 1 teaspoon baking powder

Sift dry ingredients. Cut in fat. Add water and roll out on well floured board.

PASTRY MADE WITH DRIPPING

Well made, digestible pastry should have a minimum of fat to make a crisp flaky crust. It should be crisp, not brittle; firm, not crumbly.

Pastry may be made in large amounts, kept in refrigerator for several days and used as needed. Roll out only enough for one crust at a time as the less pastry is handled, the better.

PLAIN PASTRY

1 cup flour 1/3 cup fat 1/2 teaspoon salt About 1/4 cup cold or ice water

Mix flour and salt. Cut in fat and add just enough cold or ice water to make the mixture into a stiff dough. Roll out. This recipe makes one crust.

MEAT OR FISH PIE CRUST

2 cups flour 4 teaspoons baking powder 1/3 cup any kind of dripping 1 cup meat stock or milk 1 teaspoon salt

Sift dry ingredients. Cut in fat if solid, or add if liquid. Stir in meat stock or milk to make a soft dough. Place on top of meat or fish with gravy in greased baking dish and bake 30 to 40 minutes in moderately hot oven.

VARIOUS USES FOR LEFTOVER FATS

CREOLE RICE

2 tablespoons savory drippings 3 tablespoons flour 1 teaspoon salt 1/2 teaspoon cayenne 1-1/2 cups tomato juice and pulp 1 teaspoon onion juice 2 tablespoons chopped green pepper 1 tablespoon chopped olives 1 cup of rice 1 cup water

Wash rice and soak in water 30 minutes. Melt fat, add dry ingredients and gradually the tomatoes. Stir in rice and other ingredients, also the water in which rice was soaked. Cook slowly one-half hour or until rice is tender.

POTATOES ESPAGNOLE

2 cups pared and sliced potatoes 2 tablespoons bacon drippings 2 tablespoons minced onion 1/2 teaspoon salt 1/4 tablespoon cayenne 1-1/2 cups boiling water 1 tablespoon chopped green pepper or pimento

Melt drippings. Add onion and cook until slightly brown. Add other seasonings and water. Pour over potatoes. Let cook slowly in oven until potatoes are tender, about 30 minutes.

DUMPLINGS

2 cups flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons drippings 1 cup water, meat stock or milk

Sift dry ingredients. Cut in fat. Gradually add liquid to make a soft dough. Roll out, place on greased pan and steam 20 minutes, or drop into stew and cook covered 30 minutes. Serve at once.

POTATO SALAD

2 cups freshly cooked and diced potatoes 1/3 cup bacon drippings 1/2 teaspoon salt 2 tablespoons chopped peppers 2 tablespoons vinegar 1/8 teaspoon cayenne

Mix drippings, salt, pepper, vinegar and cayenne. Add to the potatoes and mix thoroughly. Chill and serve. Cold cooked potatoes may be used, but the flavor is better if mixed while potatoes are hot.