Alberta M. Goudiss.

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

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Online LibraryAlberta M. GoudissFoods That Will Win The War And How To Cook Them (1918) → online text (page 8 of 8)
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1/2 cup rice
1 cup cheese
1 cup corn
1-1/2 cup milk
1/4 cup fat
1/4 cup flour
1 teaspoon salt
1/8 teaspoon cayenne

Melt fat until brown. Add flour and seasonings. Heat until brown. Add
milk gradually. When at boiling point add other ingredients. Place in
baking dish and bake 45 minutes.


FISH AND VEGETABLE CHOWDER

3 lbs. fish
2 cups diced potatoes
1/3 cup chopped onion
1/2 cup chopped salt pork
1 teaspoon salt
1/8 teaspoon cayenne
1 cup peas
2 cups cold water
2 tablespoons fat
2 tablespoons flour
1 cup diced carrots
1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with cold
water. Simmer 15 minutes; strain. Cook onion and salt pork until
brown. In kettle place layers of fish and mixed vegetables. To water
in which bones, etc., have been cooked, add the seasonings. Mix all
ingredients. Cook forty minutes, slowly, covered.


SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES

1 smoked haddock
1 cup samp, which has been soaked over night and cooked until tender
1 quart water and 1 teaspoon of salt
2 teaspoons horseradish (grated)
1 pint tomatoes
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons cornstarch

Pour 1 cup of boiling water and one-half cup of boiling milk over
fish. Let stand one-half hour, pour off liquid. Place fish in baking
dish. Place samp on fish. Mix other ingredients and pour on top. Cover
and bake three-quarters of an hour.


CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE

1 cup cooked spaghetti
2 cups brown stock
2 cups water, or
2 bouillon cubes
2 tablespoons flour
2 teaspoons salt
1/2 cup chopped peanuts
1 cup diced carrots
3 tablespoons chopped olives

Blend flour with 2 tablespoons cold water. Dissolve bouillon cubes in
the boiling water. Mix all ingredients. Place in casserole and bake 45
minutes or until spaghetti is tender.


LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES

1 cup cooked lentils
1 cup chopped peanuts
1 cup grated cheese
1 cup bread crumbs
1 tablespoon fat
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon onion juice

Mix all. Place in a greased dish. Bake 30 minutes. Then pour over top
a sauce made by melting 2 tablespoons of fat, adding 2 tablespoons
flour, one-half teaspoon of salt and one-eighth teaspoon cayenne. Then
add 1 cup of milk gradually. When at boiling point add 3 tablespoons
of chopped olives. Pour this sauce over the roast and bake 20 minutes.
Serve at once.


CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH

1 lb. codfish
1/3 cup pimento
1 cup cornmeal
2 cups tomatoes, juice and pulp
2 teaspoons salt
1/8 teaspoon cayenne
3 cups boiling water

Mix cornmeal with one-half cup of cold water. Add to the boiling
water. Boil five minutes. In greased baking dish place fish which
has been soaked over night. Place pimento on fish. Place cornmeal on
pimento. To tomatoes add seasonings and pour over all. Bake slowly 45
minutes.


CURRIED VEGETABLES

One-half cup dried peas, beans or lentils, soaked over night and
cooked until tender.

1/2 cup turnips
1/2 cup of carrots
1 cup outer parts of celery
1/2 cup of peas
1/2 teaspoon celery salt
1/8 teaspoon pepper
3 tablespoons drippings
3 tablespoons whole wheat flour
1 teaspoon curry powder
1 teaspoon salt
1/2 cup meat stock or water
1 cup tomato juice and pulp
1 teaspoon onion juice

Melt the fat. Add the seasoning; gradually the liquid. Add the
vegetables. Cook 20 minutes. Serve very hot. This is an especially
good way of adding the necessary flavor to lentils.




WHEATLESS DAY MENUS


1

BREAKFAST

Stewed Prunes
Oatmeal
Corn Muffins
Top Milk
Coffee


LUNCHEON OR SUPPER

Cream of Spinach Soup
All Rye Rolls
Scalloped Potatoes
Marmalade


DINNER

Pot Roast
Buttered Beets
Fried Egg Plant
Southern Spoon Bread
Maple Cornstarch Pudding

* * * * *

2

BREAKFAST

Dried Apricots
Cornflakes
Rye and Peanut Muffins
Top Milk
Coffee


LUNCHEON OR SUPPER

Nut and Bean Loaf with White Sauce
Corn Pone
Oatmeal Cookies
Currant or Plum Jelly
Tea


DINNER

Beef Casserole
Baked Potatoes
Green Beans
Barley Biscuits
Cranberry Tapioca Pudding

* * * * *

3

BREAKFAST

Baked Apple Stuffed with Nuts
Fried Cornmeal Mush
Maple Syrup
Coffee

LUNCHEON OR SUPPER

Split Pea Soup
Rye Muffins
Corn Oysters
Cranberry Jelly

DINNER

Mutton Pie
Glazed Sweet Potatoes
Pickled Beets
Oatmeal Bread
Scalloped Tomatoes
Brown Betty


4

BREAKFAST

Dried Peaches with Jelly Garnish
Corn Puffs and Dates
Top of Milk
Rye Muffins
Coffee

LUNCHEON OR SUPPER

Macaroni and cheese
Corn and Rice Muffins
Canned Fruit
Cocoa

DINNER

Cream of Carrot Soup
Swiss Steak
Stewed Tomatoes
Natural Rice
Cole Slaw
Oatmeal Rolls
Brown Betty


5

BREAKFAST

Baked Apples with Marmalade Center
Cream of Grits Cereal
Top of Milk
Rye Finger Rolls
Coffee

LUNCHEON OR SUPPER

Cream of Lentil Soup
Corn Muffins
Prunes
Hot Tea

DINNER

Casserole of Beef and Rice
Baked Potatoes
Stewed Corn
Cabbage Salad
Chocolate Cornstarch Pudding




MEATLESS DAY MENUS

1

BREAKFAST

Baked Pears with Cloves and Ginger
Cornmeal and Farina Cereal
Coffee
Toast

LUNCHEON OR SUPPER

Welsh Rarebit
Hot Tea
Fruit Muffins
Lettuce Salad

DINNER

Cream of Corn Soup
Baked Fish
Macaroni with Tomato Sauce
Whole Wheat Bread
Lyonnaise Potatoes
Orange Sago Custard


2

BREAKFAST

Dried Peaches
Fried Hominy
Marmalade
Coffee
Popovers

LUNCHEON OR SUPPER

Bean Soup
Lettuce Salad
Cheese Straws
Olives

DINNER

Chicken Fricassee
Dumplings
Baked Squash
Peas
Cranberry Jelly
Barley Muffins
Mock Mince Pie


3

BREAKFAST

Oranges
Pearled Barley
Top Milk
Currant Jelly
Rye Bread Toasted
Coffee

LUNCHEON OR SUPPER

Mixed Vegetable Salad
Boston Brown Bread
Hot Tea

DINNER

Clam Chowder
Spinach and Cheese Loaf
Carrots
Creamed Cauliflower
Oatmeal Nut Bread
Spice Pudding
Hard Sauce




MEAT SUBSTITUTE DINNERS

Consommé with Spaghetti
Cornmeal Muffins
Cabbage and Cheese
Julienne Potatoes
Carrots
Dressed Lettuce
Jellied Prunes with Nuts

Thin Bean Soup
Rye Rolls
Corn and Oyster Fritters
Baked Potato
Scalloped Tomato
Apple and Celery Salad
Graham Pudding with Hard Sauce

Consommé with Tapioca
Brown Bread
Salmon Loaf or Escalloped Salmon
Creamed Potatoes
Peas
Lettuce Salad
Gelatine Dessert

Thin Cream of Celery Soup
Rye Bread
Nut Loaf
Brown Sauce
Scalloped Potatoes
Spinach
Lettuce Salad with Tomato Jelly
Sago Pudding

Scalloped Hominy and Cheese
Swiss Chard or Spinach
Whole Wheat Bread
Stuffed Baked Potato
Baked Pears
Molasses Cookies

Escalloped Codfish
Baked Onions
Corn Bread
Apple Salad
Fig and Date Pudding with Tart Jelly

Cream of Barley Soup
Turkish Pilaf
War Muffins
Apple and Cabbage Salad
Chocolate Bread Pudding

Cream of Rice Soup
Rye Meal Rolls
Kidney Bean Croquette
Greens
Dried Apricot Butter
Oranges, Bananas and Dates
Ginger Cookies

Bean Soup
Welsh Rarebit or a Cheese Dish
Natural Rice
Tomato Sauce
Corn Meal Parker House Rolls
Dried Peach Pudding




VEGETABLE DINNERS

Corn Soup
Oatmeal Bread
Nut Loaf
Tomato Sauce
Green Beans
Potatoes au Gratin
Jellied Prunes

Boston Roast
Tart Jelly
Whole Wheat Bread
Creamed Cauliflower
Squash
Cranberry Slump

Kidney Beans with Rice
Fried Apples with Raisins
Celery in Brown Sauce
Cornmeal Baking Powder Biscuits
Tapioca Cream

Baked Beans
Boston Brown Bread
Spinach
Apple and Pimento Salad
Gelatine Dessert

Cream of Vegetable Soup
Lima Bean Croquets
Creamed Potatoes
Carrots
Pickled Beets
Cornmeal and Rye Muffins
Cottage Pudding

Cream of Celery Soup
Rye Bread
Spinach Loaf
Cabbage and Pepper Relish
Brown Rice
Marmalade Pudding

Cream of Tomato Soup
Corn Sticks
Baked Macaroni and Cheese
Baked Sweet Potatoes
Eggplant
Beet and Cabbage Relish
Whole Wheat Bread
Apricot Shortcake
Hard Sauce




Of our men we ask their lives; Of ourselves, a little less food.




SAVE AND SERVE


TO SAVE BREAD. Serve bread or rolls made from corn, rye or from coarse
flours. Use breakfast foods and hot cakes, composed of corn, oatmeal,
buckwheat, rice or hominy. Serve no toast as garniture or under meat.
Serve war breads. Use every part of the bread, either fresh or stale,
for puddings and toast; or dried and sifted for baked croquettes; or
use to extend flour in the making of muffins and drop cakes.

TO SAVE MEAT. Use more chicken, hare, rabbits, duck, goose, lobster,
oysters, clams and egg and cheese dishes of all kinds. Use less beef,
mutton, and pork and serve smaller portions at table of these meats.
Have fewer of these items on the menu. Provide more entrees and
made-over dishes in which a smaller quantity of meat is extended by
the use of potatoes, rice, hominy, etc. Use beans, as they contain
nearly the same nutritive value as meat. Serve bacon only as a dish
and not as a garniture, and this way not more than once a week. Use
cheese, dried vegetables and nuts. Use fish and meat chowders. Use
meat extension dishes. Serve vegetable dinners.

TO SAVE SUGAR. Use less candy and sweet drinks. Use honey, maple
sugar, corn syrup, molasses and dark syrups with hot cakes and waffles
and in all cooking, in order to save butter and sugar. Use all classes
of fruit preserves, jam, marmalades and jellies. Do not frost or ice
cakes. Serve dried fruits with cereals, and no sugar is needed.

TO SAVE FATS. Serve as few fried dishes as possible, so as to
save both butter and lard, and in any event use vegetable oils for
frying - that is, olive oil, corn oil, cottonseed oil, vegetable oil
compounds, etc. Trim all coarse fats from meats before cooking and use
the waste fats for shortening and for soap. We are short of soap fats
as our supplies of tropical oils used for soap-making are reduced. Do
not waste soap. Save fat from soup stock and from boiled meats. Use
butter substitutes where possible.

TO SAVE MILK. Use it all. Buy whole milk and let cream rise. Use this
cream, and you secure your milk without cost. Economize on milk and
cream except for children. Serve buttermilk. Serve cottage cheese
regularly in varying forms. It is especially nutritious. Use skimmed
milk in cooking. A great quantity of it goes to waste in this country.
Use cheese generally. The children must have milk whole, therefore
reduce the use of cream.

USE VEGETABLES. Use more vegetables and potatoes. Make fruits and
vegetables into salads and attractive dishes. Feature vegetable
dinners and salads of all kinds. Encourage the use of cheese with
salads. Make all types of salads from vegetables. We have a great
surplus of vegetables, and they can be used by substituting them for
staples so that the staples most needed will be saved.

Make all kinds of vegetable soups, especially the cream soups, in
which the waste from staple vegetables, such as outer leaves and
wilted parts, can be utilized. These are wholesome and nutritious and
save meat.














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Online LibraryAlberta M. GoudissFoods That Will Win The War And How To Cook Them (1918) → online text (page 8 of 8)