The following recipes illustrate some of the practical applications of the principles discussed in the foregoing pages. They have been selected from various publications, a list of which is given below. The numbers following the titles of the recipes correspond with the numbers of the publications in this list.

  1. Canned Salmon: Cheaper than Meats and Why, U.S. Department of Commerce, Bureau of Fisheries, Economic Circular No. 11
  2. Cheese and its Economical Use in the Home, U.S. Department of Agriculture, Farmers’ Bulletin No. 487
  3. Economical Diet and Cookery in Time of Emergency, Teachers College, Columbia University, Technical Education Bulletin No. 30 4. Food, Bulletin of the Life Extension Institute, 25 West 45th Street, New York City
  4. Honey and its Uses in the Home, U. S. Department of Agriculture, Farmers’ Bulletin No. 653
  5. How to Select Food: Foods Rich in Protein, U.S. Department of Agriculture, Farmers’ Bulletin No. 824
  6. Meat Substitutes, Connecticut Agricultural College, Emergency Food Series, No. 10
  7. Ninety Tested, Palatable and Economic Recipes, Teachers College, Columbia University, Technical Educational Bulletin No. 34
  8. Recipes of New York City Food Aid Committee, 280 Madison Avenue, New York City
  9. Recipes in The Farmer’s Wife, St. Paul, Minnesota, September, 1917
  10. Some Sugar Saving Sweets for Every Day, Teachers College, Columbia University, Teachers College Record, November, 1917
  11. War Economy in Food, Bulletin of the United States Food Administration
  12. Waste of Meat in the Home, Cornell Reading Course for the Farm Home, Lesson 109

BREAD AND MUFFINS

Corn Meal and Wheat Bread (9)

Pour cold water gradually over corn meal and salt. Cook over water for 20 minutes. Add fat and syrup. Allow to cool to room temperature. Add yeast which has been softened in the lukewarm water. Add flour gradually, stirring or kneading thoroughly after each addition of flour. Knead lightly for 10 or 15 minutes. Shape into a loaf. Let rise until double in bulk. Bake in a moderate oven (360-380°) for about an hour. (The amount of corn meal may be reduced if one desires a loaf with the characteristics of wheat bread.)

Corn Meal and Rye Bread (9)