VEGETABLE LOAF

One cup peas, beans or lentils soaked over night, then cooked until tender.  Put through colander.  To 2 cups of mixture, add: 

2 eggs 3/4 cup dried breadcrumbs 2 teaspoons poultry seasoning 2 teaspoons celery salt 1/2 cup whole wheat flour 1-1/2 cups tomato juice and pulp 2 teaspoons onion juice 1/2 teaspoon salt 2 cups chopped peanuts

Mix thoroughly.  Place in greased baking dish.  Bake 30 minutes.

KIDNEY BEAN SCALLOP

Two cups kidney beans, soaked over night.  Cook until tender.  Drain.

To each 2 cups of beans, add: 

2 tablespoons fat 1 tablespoon chopped onion 1/4 cup tomato pulp 1 teaspoon salt 1/8 teaspoon pepper

Mix thoroughly.  Place in greased baking dish.  Cover with 2 cups crumbs, to which have been added 2 tablespoons melted fat.  Bake 30 minutes in moderate oven.

VENETIAN SPAGHETTI

1 cup cooked spaghetti or macaroni 1 cup carrots 1 cup turnips 1 cup cabbage 2 cups milk 1/2 cup onions 1/4 cup fat 1/4 cup flour 1 teaspoon salt 1/2 cup chopped peanuts Pepper

Cook spaghetti until tender (about 30 minutes).  Cook vegetables until tender in 1 quart water, with 1 teaspoon of salt added.  Melt fat, add dry ingredients, add milk gradually and bring to boiling point each time before adding more milk.  When all of milk is added, add peanuts.  Put in greased baking dish one-half of spaghetti, on top place one-half of vegetables, then one-half of sauce.  Repeat, and place in moderately hot oven 30 minutes.

HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT

3 tablespoons of horseradish 1 tablespoon vinegar 1/4 teaspoon salt 1/8 teaspoon cayenne 1/2 cup of thick, sour cream, and 1 tablespoon corn syrup, or 4 tablespoons of condensed milk

Mix and chill.

BROWN SAUCE FOR LEFTOVER MEATS

1/3 cup drippings 1/4 cup of whole wheat flour 1/8 teaspoon pepper 1-1/2 cups meat stock or water 1 teaspoon salt

Melt the fat and brown the flour in it.  Add the salt and pepper and gradually the meat stock or water.  If water is used, add 1 teaspoon of kitchen bouquet.  This may be used for leftover slices or small pieces of any kind of cooked meat.

FOOD WILL WIN THE WAR DON’T WASTE IT

“To provide adequate supplies for the coming year is of absolutely vital importance to the conduct of the war, and without a very conscientious elimination of waste and very strict economy in our food consumption, we cannot hope to fulfill this primary duty.”

WOODROW WILSON.