Baked Beans With Oil

are found by many to be more digestible than those cooked with pork. To prepare soak one quart of white beans over night. In the morning pour this water off, add more water and parboil them until the skins crack, changing the water twice. Put into the bean pot one small onion, cut in slices. Fill the pot with beans, adding one-fourth cupful of molasses, one-third cupful of vegetable oil, one tablespoonful of mustard, two even teaspoonfuls of salt, one-half teaspoonful of soda, and one-fourth teaspoonful of black pepper. Cover the beans with water, and bake from eight to ten hours, adding water as needed.

Shrimps

are higher in food value than all other shell-fish, and they make a pleasing addition to the bill of fare. Canned shrimps are delicate in flavor, but should be thoroughly rinsed in cold water before using. Placed upon lettuce leaves, and served with mayonnaise or French dressing, they make a delicious salad.

Cabbage and Shrimp Salad

could be served when lettuce is unobtainable. Shred or chop finely enough cabbage to make about two and one-half cupfuls. Rinse one small can of shrimps in cold water, flake with a fork and add to the cabbage. Mix with the following dressing: One heaping tablespoonful of sugar, one tablespoonful of flour, one teaspoonful of salt, one-half teaspoonful of dry mustard. Add one egg, beat all together and stir in gradually one cupful of vinegar and water, about half and half. Cook in a double boiler until it thickens.

Shrimp Sandwiches

are new and delicious. With one can of shrimps use one green pepper, one tablespoonful of lemon juice, three olives, one cupful of chopped celery and one-half cupful of mayonnaise dressing and watercress. Soak the shrimps in ice water for fifteen minutes, drain, dry on towel and break in pieces. Squeeze the lemon juice over the shrimps, add the pepper (cut in thin strips) and the olives, chopped. Then add the seasoning and toss about lightly to mix well. Mix with the mayonnaise dressing, to which is added an onion, if desired. Spread between slices of sandwich bread. A sprig of watercress in each sandwich adds to the flavor and appearance.

Peanut Butter

is a delicacy which we cannot well get along without, as it takes the place of butter, apple butter, jams and jellies, which are scarce many times in the year. The use of it need not be limited to a spread for bread and crackers, for it combines well with a variety of foods, and lends itself to cooking with excellent results.

Peanut Butter Cookies

(sugarless), require six tablespoonfuls of fat, one-fourth cupful of butter, one cupful of molasses, one-fourth cupful of sour milk, one-half teaspoonful of soda, one teaspoonful of baking powder, three and one-half cupfuls of rye or whole wheat flour, or enough to make a stiff dough. Mix the ingredients in the order in which they are given. Roll out the dough, cut the cookies with a small cutter and bake them in a moderate oven.

Peanut Fondu

combines rice and peanut butter in an appetizing way. Use one-half cupful of peanut butter, one cupful of cooked rice, one and one-half cupfuls of milk, one egg, one-half teaspoonful of pepper and one teaspoonful of salt. Beat egg white until stiff. Mix all the other ingredients together and fold in the beaten white. Turn into a buttered baking dish and bake in a moderate oven thirty or thirty-five minutes.

Peanut Bunny

is a nice supper dish. It requires one-half cupful of peanut butter, one cupful of milk, one tablespoonful of butter or butter substitute, one tablespoonful of flour, one-half teaspoonful salt, one-half teaspoonful of mustard, and a dash of cayenne pepper. Melt the butter, stir in the flour, add milk gradually. When smooth, add the peanut butter and cook until it is melted. Add seasonings and serve on crackers or toast.

Banana and Peanut Butter Salad

is made quickly and sure to please. Cut bananas in half crosswise, then lengthwise. Spread the pieces with peanut butter, press them together, place on lettuce leaves, serve with French dressing.

Molded Vegetable Salad

makes a nice company dish. To make it dissolve one tablespoonful of gelatine in one-fourth cupful of cold water. Then add one-half cupful of boiling water, one tablespoonful of sugar, two tablespoonfuls of vinegar, two tablespoonfuls of lemon juice and one teaspoonful of salt. Strain and cool and when it begins to thicken, add one cupful of celery cut in small pieces, one cupful of shredded cabbage and one-half cupful of green sweet pepper, cut in fine strips. Pour into individual molds, set on ice, and when hard turn out on lettuce leaves. Serve with any preferred salad dressing.

50-50 Oatmeal Muffins

are quickly made and quickly eaten. To make them use three-fourths cupful of cooked oatmeal or rolled oats, three-fourths cupful of sifted war flour, one cupful of salt, one teaspoonful of baking-powder, one tablespoonful of sugar, one egg, one tablespoonful of shortening and liquid to make a rather stiff batter--about one-fourth cupful. Sift together, twice, the flour, salt, sugar and baking-powder. Beat the egg until light and add the melted shortening, then the flour mixture, alternating with portions of the liquid until a batter is formed somewhat stiffer than for ordinary flour muffins. Drop by spoonfuls into greased muffin pans until half filled and bake twenty to twenty-five minutes in a fairly hot oven.

Chocolate Bread Pudding

should be served on a meatless day. Use two cupfuls of stale bread-crumbs, two cupfuls of milk, two cupfuls of water, two squares of unsweetened chocolate, two-thirds cupful of brown sugar, one large or two small eggs, one-fourth teaspoonful of salt and one teaspoonful of vanilla. Scald the milk and water together, pour it over the bread--crumbs and allow them to soak for thirty minutes. Melt the chocolate in a saucepan placed over hot water, add one-half cupful of sugar and enough milk (taken from crumbs and milk) to make it of a consistency to pour. Add this to the soaked crumbs with the remaining sugar, salt, vanilla and eggs, slightly beaten; turn into a greased pudding dish and bake one hour.

50-50 Cocoa Cake

is a favorite in The Farm Journal lunch-room. To make it, use one-half cupful of flour, one-half cupful of cocoa, one-fourth teaspoonful of cinnamon, one cupful of sugar, one teaspoonful of baking-powder, one-half cupful of cold water, three eggs and a pinch of salt. Mix the cocoa and sugar together, add the cinnamon and water. Mix until the sugar is dissolved; separate the eggs, add the yolks to this and beat until light. Sift the flour, baking-powder and salt into this mixture; mix lightly together. Beat the whites of eggs until dry and fold in lightly. Grease a Turk’s head cake pan, pour the mixture into it and bake in a moderate oven for forty minutes; or bake in greased muffin tins for twenty minutes.

Cocoanut Drop Cakes

are highly patriotic, as they require neither wheat nor butter. The recipe calls for three cupfuls of corn flakes, two eggs, one-half cupful of sugar, one package or cupful of shredded cocoanut. Separate the eggs, beat the yolks slightly, add sugar, cocoanut and corn flakes and mix well. Beat the egg whites very stiff, fold in lightly, then drop by spoonfuls on greased pans and bake twenty minutes in a hot oven.