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/ • Bl 79-1 217- 5m University of Texas Bulletin No. 1747: August 20, 1917 DIVISION 01<' HOME WELFARE DEPARTMENT OF EXTENSION Food Conservation Bulletin No. 4 SAVE THE FAT 24 RECIPES Using ANIMAL FA'l' SUBSTITUTES . ' By M. MINERVA LAWRENCE FOOD CONSERVATION BULLETINS No. 1, Save the 'Vhea t No. 2, Save the Sugar No. 8, Save the Meat No. 4, Save the Fat Published six times a month and ent-ered as second-class matter at the postoffice at AUSTIN, TEXAS The benefits of education and of useful knowledge, generally diffused through a community, a ... essential to the preservation of a free govern-ment. Sam Houston. Cultivated mind is the guardian genius of democracy •••• It is the only dictator that freemen acknowl-edge and the only security that free-men desire. Mirabeau B. Lamar FOREWORD Today, the crying need of the Allies in every part of the country is for fat. The Germans have been able by a remark-able system of conservation to keep from actual famine, but . have not been able to forestall the shortage of fats, since they have had to depend almost entirely on their own resources for their fat supply. We are much more fortunate in that we: have two important vegetable fats, which ate home products-cotton-seed oil and peanut oil and their vegetable compounds. The use of these fats in the place of butter, lard and bee.£ suet ~annot be too strongly urged. When these are substituted for the but-ter, which is far mqre expensive, they will greatly reduce the cost of a given recipe, and also free our butter and animal fats for the use of our soldiers "Somewhere in France." 4 University of Texas Department of Extension EXPLANATIONS AND DIRECTIONS All measures used in these recipes are leve'l. Dry materials are measured after siftihg. Each recipe contains at least six servings. Ingredients are given in order in which they should be combined. e=cup; T tablespoon ; t=teaspoon ; B.P. baking powder; 3 t=l T; 16 T=l c; 2 c=l pt; Abbreviations pt. pint; f. g. few grains; f. d.--few drops; min. minutes. Measures 2 pts=l qt; 16 oz=l lb. RECIPES General D-lrections for Pr.eparing Scalloped Dishes Butter baking dish with vegetable oil. Sprinkle with hread crumbs. Arrange the ingredients to be used in alternate layers, or fill dish after material<; have been combined. Fill dish not more than %, full. Cover top layer with buttered (with oil) bread crumbs. Bake according to the nature of the ingredients. See table below. Time taJJle: Previously cooked ingredients-20 to 30 min. Uncooked ingredients-45 min. to 1 hr. Note : Proportion of ingredients in buttered bread crumbs, ~ c oil to 1 c crumbs ( 1: 4) ; blend well. Mock-Buttered Peas and Carrots 2 c cooked carrots-diced or sliced 2 c peas-whole, add 4 T vegetable oil 1 t salt f. g. paprika Mix thoroughly, serve hot. Note: Many vegetables are especially good when cut into small pieces and served hot, simply seasoned with vegetable oil, salt and pepper, if desired. This is very true of white turnips. Creamed Celery Select the part of 'l:he bunch which is known as second grade--leaving the best for the table as a relish. Thoroughly wash-cut cross wise into small pieces. Cook in small amount of boiling salted water until tender. Drain, save the water for soup or use it in making the sauce. Add the celery to hot white sauce. Serve hot-on toast or croutons. Note: Cook the tops, root stock and outside leaves and add water In which cooked to soup stock. 6 University of Texas Department of Extension Creamed Oysters 1 pt. oysters-heat in liquor until edges begin to curl, Jrain, add to 11~ c white sauce N-0. I seasoned with f. g. celery salt. Serv·e on toast, or make. a scalloped dish, using alternate layers of cooked brown rice or bread crumbs. Creamed Pecatis 1 c pecan meats-heat until well browned in 1 T oil-then add 1 c white sauce No. I · Serve hot Croutons (Duchess Crusts). Cut stale bread in ~':3 inch slices. Cut slices in 113 inch cubes. Bake to a golden brown. Serve hot with cream soups. ~'3 c oil 3 T flour 1 t salt f. g. pepper Parsley Sauce Blend well, add 1~-2 c hot water Cook ·until desired thickness, add 4 T chopped parsley. Food Conservation Bulletin-Save the Fat 7 Pea.nut Butter 2 c peanuts-roasted, shelled and brown skin removed. Grind several times in chopper, add 1 t salt, or enough to season to suit taste. Stir until a soft paste is formed. Store in covered jars or jelly glasses. Note: If peanuts are dry, add a little peanut oil. ~efore using thin with a little boiling water or one-half the quantity of cooked salad dressing. Baked Rice with Peanut Butter 2 c steamed brown rice, add 1 egg-well beaten 1,4 c peanut butter 2 T chopped parsle: 1 T onion-minced f. g. pepper or paprika 1¥2 t salt 1 t celery salt Butter dish with peanut oil. Bake 20 to 30 min. in moderate oven. Serve hot. !Fish with Tomatoes 2 lbs. fish-cut into serving pieces, dip in oil, dredge with flour and sprinkle with salt. Cover with 3 tomatoes-sliced, or 2 c canned tomatoes. Sprinkle over all 2 'l' flour 2 T onion-minced, if desired f. g. pepper 1 t salt. Bake in serving dish 30 to 45 min. Baste with 1 c water to which has been added 2 T peanut or cottonseed oil Serve with Parsley Sauce. 8 University of Texas Department of Extension Pea or Bean Salad 2 c peas-whole, or green beans 2 T minced onion 4 sweet pickles-chopped Marinate with French Dressing Serve with Salad Dressing. Rice; and Tomato Soup Tomato mixture-1h can toniatoes fjimmer 5 min. Add 1,4 t soda Strain, add prepared White sauce mixture-2 T peanut or cottonseed oil 2 T flour 1 t salt f. g. pepper or paprika 4 c milk 112 to 1 c cooked brown rice Just before ready to serve pour the tomato mixture into the white sauce mixture. Add more sea-soning if necessary. Note: For variety of flavor add o.ne or more of the following. 1 T cllopped parsley 1 T chopped onion 1 T chopped green pepper lf.i bay leaf 4 or 5 whole cloves. Food Conservation Bulletin-Save the Fat 9 Salad Dressing 2 •r flour or 1112 T cornstarch 1112 t salt 1112 t mustard 1 T corn syrup 1 egg-slightly beaten 2 Toil Mix well, add gradually 11h c water or ¢lk Lastly add 14 c vinegar or m-0re Cook until consistency of thick cream. French Dressing 112 c peanut or cott-0n seed oil 5 T vinegar or lemon juice 112 T corn syrup 1 t salt 2 T finely ch~pped parsley 1 T' finely minced onion 2 T finely minc~d green pepper Mix ingredients, let stand 1 hr. Beat vigorously for 5 min. Note: Especially good served with green vegetables. Mayonnaise SaJ,ad Dressing . 2 egg yolks or 1 egg 2 t- salt 1 t paprika Beat well, continue beating while adding gradllally 1112 c salad oil-chilled Thin as needed with juice of 2 lemons or 14 c vinegar Note: Add more lemon if not sufficiently sour. Rub the bowl with a slice of onion if a. slight onion flavor is desired. 10 Univ'ersity of Texas Department of Extension Uncooked Salad Dressing % c sour cream-whipped stiff Beat constantly while adding gradually the fol-lowing mixture: Y2 c sugar substitute 1 t salt 1 t mustard-if desired 14 t paprika 2 'l' peanut oil 7 T strong vinegar or lemon juice Note: EsRecially delicious with chopped cabbage. Oil Salad Dressing (cooked) 2 T flour 1 T corn syrup 1% t salt Yolks 2 eggs or 1 egg-beaten Blend well, add gradually 14 c vinegar or lemon juice Cook in double boiler until consistency of thick cream. Chill, add, constantly beating 14 c cottonseed or peanut oil. Thin with cream as desired. Salted Nuts 1 c unroasted peanuts or almonds-+-blanch, thoroughly dry. Saute in 1 T oil. Stir constantly until a golden brown. Remove from the pan, drain on bro~ paper. Sprinkle with salt. Note: To blanch: Pour boiling water on shelled nuts, let stand ullltil water has cooled. Remove brown covering. 1t will slip ofr easily. Food Conservation Bulletin--Save tke Fat 11 Steamed Carrot PuddJing 2 c flour-graham or whole wheat 1 t cloves 2 t cinnamon 1h t alspice 14 t salt 1 t soda Mix thoroughly, add 1 e nuts-chopped 2 c raisins-chopped 1 c grated raw carrot 1 e grated raw potato · 1/:;(c vegetable oil 1 c corn syrup Mix well, steam in moulds 2¥2 hrs. Serve hot with sauce or cream Recipe fills 2¥2 pound baking powder can and Serves 15 to 18 people. Note : This pudding wlll keep for several weeks if wrapped in paraffin paper and stored in air-tight receptacle. 1 egg-well beaten 1.1/2 c milk . 2 T vegetable oil l/2 c bread crumbs 1h c salmon~flaked 112 t salt f. g. pepper Stuffed Peppers I 1 slice onion-minced, or 1 t onion salt if desirable Fill prepared peppers with mixture Bake in moderate oven until thoroughly heated through. Serve with white sauce. Note: To prepare peppers: Remove stem end, take out · seeds . Cook in boiling salted wa•ter 5 min. Turn upside down to drain. Fill with prepared mixture. f2 University of Texas Department of Extension Stuffed Peppers II 6 green peppers Remove stem end of pepper, take out seeds, par-boil 5 min. Drain. Fill with following mixture 1 onion-chopped or 1 t onion salt 2 T fat 4 T cooked vegetable--( leftover) Ys c gravy or sauce 3 T bread crumbs 4 T leftover meat-chopped. Season to suit taste. Bake until thoroughly heated through. 1~1:3· -0 tomato juice llh t salt ~ t onion salt 1~ t cinnamon ¥st cloves 1h t celery salt Tomato Jelly Salad Bring to boiling point, pour over 2 T gelatine softened in l~'c water Turn into moulds, chill. Serve on lettuce, watercress, or peppergrass. Garnish with mayonnaise. Food Conservation Bulletifl,-Save the Fat 13 Trio Vegetable Salad Equal portions of cooked Turnips-sliced or diced Beets or Cari'Ots-sli~ed or diced Peas-whole Arrange in layers in mould. Prepare gelatine mixture, as soon as it begins to solidify pour it over the prepared vegetable. Follow the directions on the package for the proportion of water and gelatine. Mould as desired. S.erve on lettuce, peppergrass or watercress. Note: The gelatine may be omitted and the v-egetables marinated with J!'rench dressing, then served with any d.esired dressing and garnishing. Other combinations of vegetables may be used. White Sauce I (for vegetables) . 2 T oil-peanut or cottonseed 2 T fl.our 112 t salt f. g. pepper or paprika 1 c milk Blend, stir constantly while adding Cook until consistency of thick cream. Serve hot with the following vegetables: carrots, peas, cauliflower, potatoes, beans, cabbage, spin-ach, celery, onions, turnips. White Sauce II (for soups) To White Sauce I add an extra cup of liquid-milk, or part soup stock. 

Save the Fat

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Save the Fat

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