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

This eBook from the Gutenberg Project consists of approximately 102 pages of information about Foods That Will Win The War And How To Cook Them (1918).
Table of Contents
Section Page

Start of eBook1
[Illustration]1
THE USE OF CORN4
BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS4
CORNMEAL GRIDDLE CAKES5
SOUTHERN SPOON BREAD5
CORNMEAL RAGGED ROBINS5
INDIAN PUDDING5
TAMALE PIE5
EGGLESS CORN BREAD6
SWEET MILK CORN BREAD6
SOUR MILK CORN BREAD6
THE USE OF OATS6
OATMEAL BREAD6
OATMEAL NUT BREAD6
OATMEAL SCONES7
OATMEAL MUFFINS7
ROLLED OATS RAGGED ROBINS7
THE USE OF RYE7
RYE ROLLS7
WAR BREAD7
RYE RAGGED ROBINS8
THE USE OF BARLEY8
BARLEY MUFFINS8
BARLEY SPOON BREAD8
BARLEY PUDDING8
BARLEY SCONES8
THE USE OF POTATO8
POTATO BREAD9
POTATO YEAST BREAD9
POTATO PARKER HOUSE ROLLS9
THE USE OF MIXED GRAINS9
CORN MEAL AND RYE BREAD9
BOSTON BROWN BREAD9
BREAD MUFFINS9
CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS10
SOY BEAN MEAL BISCUIT10
EMERGENCY BISCUIT10
PANCAKES AND WAFFLES10
SPLIT PEA PANCAKES10
BREAD GRIDDLE CAKES10
OATMEAL PANCAKES10
POTATO PANCAKES11
RICE WAFFLES11
RICE GRIDDLE CAKES11
CORNMEAL WAFFLES11
CORNMEAL AND RYE WAFFLES11
SAVE MEAT11
SELECTION OF MEAT14
SELECTION OF TOUGHER CUTS AND THEIR USES14
DRY METHODS14
MOIST METHODS15
COMBINATION METHODS15
16
THE ECONOMY OF MEAT AND MEAT SUBSTITUTES17
MEAT ECONOMY DISHES18
BEEF STEW18
HAM SOUFFLE18
BATTLE PUDDING19
FILLING19
CHINESE MUTTON19
SHEPHERD’S PIE19
SCALLOPED HAM AND HOMINY19
BEEF LOAF20
BAKED HASH20
MEAT SHORTCAKE20
SCRAPPLE20
FISH AS A MEAT SUBSTITUTE20
FISH SHORTCAKE21
CREOLE CODFISH22
CREAMED SHRIMPS AND PEAS22
DRESSING FOR BAKED FISH22
SHRIMP AND PEA SALAD22
FISH CHOWDER22
BAKED FINNAN HADDIE22
FISH CROQUETTES22
CLAMS A LA BECHAMEL22
SCALLOPED SHRIMPS23
ESCALLOPED SALMON23
CHEESE AS A MEAT SUBSTITUTE23
WELSH RAREBIT23
MACARONI WITH CHEESE23
CHEESE AND CABBAGE23
NUT AND CHEESE CROQUETTES24
CHEESE WITH TOMATO AND CORN24
CHEESE AND CELERY LOAF24
FARINA AND CHEESE ENTREE24
BOSTON ROAST24
SPINACH LOAF24
CHEESE FONDUE24
RICE-CHEESE RAREBIT24
POLENTA25
CHEESE SAUCE25
TOMATO CHEESE SAUCE25
CHEESE SAUCE ON TOAST25
CHEESE MOLD25
CHEESE SOUP25
CHEESE BISCUIT25
CELERY-CHEESE SCALLOP25
MEAT SUBSTITUTE DISHES25
SALMON LOAF26
BAKED LENTILS26
HOMINY CROQUETTES26
MEATLESS SAUSAGE26
RICE AND NUT LOAF26
SOY BEAN CROQUETTES26
LEGUME LOAF26
VEGETABLE LOAF27
KIDNEY BEAN SCALLOP27
VENETIAN SPAGHETTI27
HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT27
BROWN SAUCE FOR LEFTOVER MEATS27
FOOD WILL WIN THE WAR DON’T WASTE IT27
SAVE SUGAR28
SUGARLESS DESSERTS29
TAPIOCA FRUIT PUDDING30
MARMALADE PUDDING30
PRUNE ROLL30
MARMALADE BLANC MANGE30
COFFEE MARSHMALLOW CREAM30
FRUIT PUDDING30
CEREAL AND DATE PUDDING31
BAKED APPLES WITHOUT SUGAR31
APPLES AND POPCORN31
MAPLE RICE PUDDING31
ECONOMY PUDDING31
OATMEAL AND PEANUT PUDDING31
CHOCOLATE BLANC MANGE31
OATMEAL FRUIT PUDDING31
JELLIED PRUNES31
APPLE PORCUPINES32
SCALLOPED FRUIT PUDDING32
PRUNE FILLING FOR PIE32
APPLE AND DATE FILLING32
LEMON FILLING FOR PIE32
SOUR CREAM FILLING FOR CAKE32
MOCK MINCE MEAT FILLING FOR PIE32
PUMPKIN FILLING FOR PIE33
MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE33
WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE33
SOUR MILK GINGER BREAD33
MAPLE CAKE33
COCOANUT SURPRISE33
SOY BEAN WAFERS33
APPLE SPICE CAKE34
CRISP GINGER COOKIES34
SOFT CINNAMON COOKIES34
WARTIME FRUIT CAKE34
HOT WATER GINGER CAKES34
SPICED OATMEAL FRUIT CAKES34
FRUIT WONDER CAKES34
SUGARLESS CANDIES35
WARTIME TAFFY35
PEANUT BRITTLE35
RAISIN AND PEANUT LOAF35
POPCORN BALLS AND FRITTERS35
COCOANUT LOAF35
STUFFED DATES36
FRUIT LOAF36
STUFFED FIGS36
SUGARLESS PRESERVES36
APPLE, QUINCE, PEACH, PEAR OR PLUM JAM36
PUMPKIN OR CARROT MARMALADE36
GRAPE JUICE36
SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES36
SYRUP FOR CANNED FRUIT37
SYRUP FOR PRESERVED FRUIT37
CRANBERRY JELLY37
APRICOT AND RAISIN MARMALADE37
SAVE FAT37
TO RENDER FATS40
TO RENDER FAT WITH MILK40
TO RENDER FAT BY COLD WATER METHOD40
TO RENDER STRONG FLAVORED FATS40
TO CLARIFY FAT41
CARE OF FAT AFTER BEING USED FOR COOKING41
HOW TO MAKE SAVORY FATS41
EXTENSION OF TABLE FATS41
B.41
C.42
SUGGESTIONS FOR PASTRY42
CORNMEAL PASTRY FOR MEAT OR FISH42
PASTRY MADE WITH DRIPPING42
PLAIN PASTRY42
MEAT OR FISH PIE CRUST43
VARIOUS USES FOR LEFTOVER FATS43
POTATOES ESPAGNOLE43
DUMPLINGS43
POTATO SALAD43
SOAP43
SAVE FOOD44
FRUITS44
SAUCES MAKE LEFTOVERS ATTRACTIVE49
WHITE SAUCE WITH CHEESE49
WHITE SAUCE WITH SHRIMPS50
WHITE SAUCE WITH HORSERADISH AND PIMENTO50
WHITE SAUCE WITH EGG50
BROWN SAUCE50
BROWN SAUCE WITH OLIVES50
BROWN SAUCE WITH PEANUTS50
MUSHROOM SAUCE50
VEGETABLE SAUCES50
DRAWN BUTTER SAUCE50
TOMATO SAUCE50
FRUIT SAUCE FOR PUDDING51
COCOANUT SAUCE51
MOLASSES SAUCE51
FRENCH SAUCE51
SPICE SAUCE51
MAPLE SPICE SAUCE51
TOMATO SAUCE WITH CHEESE51
MEXICAN SAUCE51
HARD SAUCE51
LEMON OR ORANGE SAUCE52
CRANBERRY SAUCE WITH RAISINS52
THE USE OF GELATINE IN COMBINING LEFTOVERS52
MOLDED VEGETABLE SALAD52
MOLDED MEAT OR FISH LOAF52
RICE IMPERIAL52
CREAM SALAD MOLD53
CHEESE MOLD53
FRUIT SPONGE53
ORIENTAL SALAD53
SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS53
EGYPTIAN SALAD53
CABBAGE, PEANUT AND APPLE SALAD54
CHEESE SALAD54
FRUIT SALAD54
MANDALAY SALAD54
POTATO SALAD54
MEAT OR FISH SALAD54
CAULIFLOWER SALAD54
CARROT SALAD55
HINDU SALAD55
THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL55
FIG PUDDING55
FRUIT TAPIOCA55
RICE FRUIT CUSTARD55
NUT AND FRUIT PUDDING55
CHOCOLATE BREAD PUDDING56
CAKE CROQUETTES56
CEREAL FRUIT PUDDING56
SCALLOPED FISH56
SPANISH CASSEROLE56
PEANUT LOAF56
CHEESE ENTREE56
BEAN LOAF56
ROYAL FRENCH TOAST56
DRIED FRUIT PUDDING57
CHEESE SAUCE ON BREAD57
SURPRISE CEREAL57
SURPRISE CROQUETTES57
CHEESE STRAWS57
SOUPS UTILIZE LEFTOVERS57
CREAM SOUP58
MEAT STOCK58
TOMATO GUMBO SOUP58
LEGUME SOUP58
VEGETABLE SOUP58
CREAM OF CARROT SOUP59
SALMON CHOWDER59
CHEESE CREAM SOUP59
BEAN SOUP59
POTATO AND CHEESE SOUP59
ALL-IN-ONE-DISH MEALS59
LENTILS WITH RICE AND TOMATOES59
RICE, TOMATOES, GREEN PEPPER AND BEEF60
HOMINY AND CURRIED MUTTON WITH BEETS60
TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS60
BAKED SOY BEANS WITH GREENS AND TOMATO60
CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH60
SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE61
CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE61
FISH AND VEGETABLE CHOWDER61
SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES61
CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE61
LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES62
CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH62
CURRIED VEGETABLES62
WHEATLESS DAY MENUS62
BREAKFAST62
DINNER62
BREAKFAST62
DINNER62
BREAKFAST63
DINNER63
BREAKFAST63
DINNER63
BREAKFAST63
DINNER63
BREAKFAST63
DINNER63
BREAKFAST63
DINNER63
BREAKFAST63
DINNER64
VEGETABLE DINNERS64
SAVE AND SERVE65
Copyrights
Project Gutenberg
Foods That Will Win The War And How To Cook Them (1918) from Project Gutenberg. Public domain.
Follow Us on Facebook