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

Table of Contents
Section	Page

Start of eBook	1
[Illustration]	1
THE USE OF CORN	4
BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS	4
CORNMEAL GRIDDLE CAKES	5
SOUTHERN SPOON BREAD	5
CORNMEAL RAGGED ROBINS	5
INDIAN PUDDING	5
TAMALE PIE	5
EGGLESS CORN BREAD	6
SWEET MILK CORN BREAD	6
SOUR MILK CORN BREAD	6
THE USE OF OATS	6
OATMEAL BREAD	6
OATMEAL NUT BREAD	6
OATMEAL SCONES	7
OATMEAL MUFFINS	7
ROLLED OATS RAGGED ROBINS	7
THE USE OF RYE	7
RYE ROLLS	7
WAR BREAD	7
RYE RAGGED ROBINS	8
THE USE OF BARLEY	8
BARLEY MUFFINS	8
BARLEY SPOON BREAD	8
BARLEY PUDDING	8
BARLEY SCONES	8
THE USE OF POTATO	8
POTATO BREAD	9
POTATO YEAST BREAD	9
POTATO PARKER HOUSE ROLLS	9
THE USE OF MIXED GRAINS	9
CORN MEAL AND RYE BREAD	9
BOSTON BROWN BREAD	9
BREAD MUFFINS	9
CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS	10
SOY BEAN MEAL BISCUIT	10
EMERGENCY BISCUIT	10
PANCAKES AND WAFFLES	10
SPLIT PEA PANCAKES	10
BREAD GRIDDLE CAKES	10
OATMEAL PANCAKES	10
POTATO PANCAKES	11
RICE WAFFLES	11
RICE GRIDDLE CAKES	11
CORNMEAL WAFFLES	11
CORNMEAL AND RYE WAFFLES	11
SAVE MEAT	11
SELECTION OF MEAT	14
SELECTION OF TOUGHER CUTS AND THEIR USES	14
DRY METHODS	14
MOIST METHODS	15
COMBINATION METHODS	15
	16
THE ECONOMY OF MEAT AND MEAT SUBSTITUTES	17
MEAT ECONOMY DISHES	18
BEEF STEW	18
HAM SOUFFLE	18
BATTLE PUDDING	19
FILLING	19
CHINESE MUTTON	19
SHEPHERD’S PIE	19
SCALLOPED HAM AND HOMINY	19
BEEF LOAF	20
BAKED HASH	20
MEAT SHORTCAKE	20
SCRAPPLE	20
FISH AS A MEAT SUBSTITUTE	20
FISH SHORTCAKE	21
CREOLE CODFISH	22
CREAMED SHRIMPS AND PEAS	22
DRESSING FOR BAKED FISH	22
SHRIMP AND PEA SALAD	22
FISH CHOWDER	22
BAKED FINNAN HADDIE	22
FISH CROQUETTES	22
CLAMS A LA BECHAMEL	22
SCALLOPED SHRIMPS	23
ESCALLOPED SALMON	23
CHEESE AS A MEAT SUBSTITUTE	23
WELSH RAREBIT	23
MACARONI WITH CHEESE	23
CHEESE AND CABBAGE	23
NUT AND CHEESE CROQUETTES	24
CHEESE WITH TOMATO AND CORN	24
CHEESE AND CELERY LOAF	24
FARINA AND CHEESE ENTREE	24
BOSTON ROAST	24
SPINACH LOAF	24
CHEESE FONDUE	24
RICE-CHEESE RAREBIT	24
POLENTA	25
CHEESE SAUCE	25
TOMATO CHEESE SAUCE	25
CHEESE SAUCE ON TOAST	25
CHEESE MOLD	25
CHEESE SOUP	25
CHEESE BISCUIT	25
CELERY-CHEESE SCALLOP	25
MEAT SUBSTITUTE DISHES	25
SALMON LOAF	26
BAKED LENTILS	26
HOMINY CROQUETTES	26
MEATLESS SAUSAGE	26
RICE AND NUT LOAF	26
SOY BEAN CROQUETTES	26
LEGUME LOAF	26
VEGETABLE LOAF	27
KIDNEY BEAN SCALLOP	27
VENETIAN SPAGHETTI	27
HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT	27
BROWN SAUCE FOR LEFTOVER MEATS	27
FOOD WILL WIN THE WAR DON’T WASTE IT	27
SAVE SUGAR	28
SUGARLESS DESSERTS	29
TAPIOCA FRUIT PUDDING	30
MARMALADE PUDDING	30
PRUNE ROLL	30
MARMALADE BLANC MANGE	30
COFFEE MARSHMALLOW CREAM	30
FRUIT PUDDING	30
CEREAL AND DATE PUDDING	31
BAKED APPLES WITHOUT SUGAR	31
APPLES AND POPCORN	31
MAPLE RICE PUDDING	31
ECONOMY PUDDING	31
OATMEAL AND PEANUT PUDDING	31
CHOCOLATE BLANC MANGE	31
OATMEAL FRUIT PUDDING	31
JELLIED PRUNES	31
APPLE PORCUPINES	32
SCALLOPED FRUIT PUDDING	32
PRUNE FILLING FOR PIE	32
APPLE AND DATE FILLING	32
LEMON FILLING FOR PIE	32
SOUR CREAM FILLING FOR CAKE	32
MOCK MINCE MEAT FILLING FOR PIE	32
PUMPKIN FILLING FOR PIE	33
MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE	33
WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE	33
SOUR MILK GINGER BREAD	33
MAPLE CAKE	33
COCOANUT SURPRISE	33
SOY BEAN WAFERS	33
APPLE SPICE CAKE	34
CRISP GINGER COOKIES	34
SOFT CINNAMON COOKIES	34
WARTIME FRUIT CAKE	34
HOT WATER GINGER CAKES	34
SPICED OATMEAL FRUIT CAKES	34
FRUIT WONDER CAKES	34
SUGARLESS CANDIES	35
WARTIME TAFFY	35
PEANUT BRITTLE	35
RAISIN AND PEANUT LOAF	35
POPCORN BALLS AND FRITTERS	35
COCOANUT LOAF	35
STUFFED DATES	36
FRUIT LOAF	36
STUFFED FIGS	36
SUGARLESS PRESERVES	36
APPLE, QUINCE, PEACH, PEAR OR PLUM JAM	36
PUMPKIN OR CARROT MARMALADE	36
GRAPE JUICE	36
SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES	36
SYRUP FOR CANNED FRUIT	37
SYRUP FOR PRESERVED FRUIT	37
CRANBERRY JELLY	37
APRICOT AND RAISIN MARMALADE	37
SAVE FAT	37
TO RENDER FATS	40
TO RENDER FAT WITH MILK	40
TO RENDER FAT BY COLD WATER METHOD	40
TO RENDER STRONG FLAVORED FATS	40
TO CLARIFY FAT	41
CARE OF FAT AFTER BEING USED FOR COOKING	41
HOW TO MAKE SAVORY FATS	41
EXTENSION OF TABLE FATS	41
B.	41
C.	42
SUGGESTIONS FOR PASTRY	42
CORNMEAL PASTRY FOR MEAT OR FISH	42
PASTRY MADE WITH DRIPPING	42
PLAIN PASTRY	42
MEAT OR FISH PIE CRUST	43
VARIOUS USES FOR LEFTOVER FATS	43
POTATOES ESPAGNOLE	43
DUMPLINGS	43
POTATO SALAD	43
SOAP	43
SAVE FOOD	44
FRUITS	44
SAUCES MAKE LEFTOVERS ATTRACTIVE	49
WHITE SAUCE WITH CHEESE	49
WHITE SAUCE WITH SHRIMPS	50
WHITE SAUCE WITH HORSERADISH AND PIMENTO	50
WHITE SAUCE WITH EGG	50
BROWN SAUCE	50
BROWN SAUCE WITH OLIVES	50
BROWN SAUCE WITH PEANUTS	50
MUSHROOM SAUCE	50
VEGETABLE SAUCES	50
DRAWN BUTTER SAUCE	50
TOMATO SAUCE	50
FRUIT SAUCE FOR PUDDING	51
COCOANUT SAUCE	51
MOLASSES SAUCE	51
FRENCH SAUCE	51
SPICE SAUCE	51
MAPLE SPICE SAUCE	51
TOMATO SAUCE WITH CHEESE	51
MEXICAN SAUCE	51
HARD SAUCE	51
LEMON OR ORANGE SAUCE	52
CRANBERRY SAUCE WITH RAISINS	52
THE USE OF GELATINE IN COMBINING LEFTOVERS	52
MOLDED VEGETABLE SALAD	52
MOLDED MEAT OR FISH LOAF	52
RICE IMPERIAL	52
CREAM SALAD MOLD	53
CHEESE MOLD	53
FRUIT SPONGE	53
ORIENTAL SALAD	53
SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS	53
EGYPTIAN SALAD	53
CABBAGE, PEANUT AND APPLE SALAD	54
CHEESE SALAD	54
FRUIT SALAD	54
MANDALAY SALAD	54
POTATO SALAD	54
MEAT OR FISH SALAD	54
CAULIFLOWER SALAD	54
CARROT SALAD	55
HINDU SALAD	55
THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL	55
FIG PUDDING	55
FRUIT TAPIOCA	55
RICE FRUIT CUSTARD	55
NUT AND FRUIT PUDDING	55
CHOCOLATE BREAD PUDDING	56
CAKE CROQUETTES	56
CEREAL FRUIT PUDDING	56
SCALLOPED FISH	56
SPANISH CASSEROLE	56
PEANUT LOAF	56
CHEESE ENTREE	56
BEAN LOAF	56
ROYAL FRENCH TOAST	56
DRIED FRUIT PUDDING	57
CHEESE SAUCE ON BREAD	57
SURPRISE CEREAL	57
SURPRISE CROQUETTES	57
CHEESE STRAWS	57
SOUPS UTILIZE LEFTOVERS	57
CREAM SOUP	58
MEAT STOCK	58
TOMATO GUMBO SOUP	58
LEGUME SOUP	58
VEGETABLE SOUP	58
CREAM OF CARROT SOUP	59
SALMON CHOWDER	59
CHEESE CREAM SOUP	59
BEAN SOUP	59
POTATO AND CHEESE SOUP	59
ALL-IN-ONE-DISH MEALS	59
LENTILS WITH RICE AND TOMATOES	59
RICE, TOMATOES, GREEN PEPPER AND BEEF	60
HOMINY AND CURRIED MUTTON WITH BEETS	60
TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS	60
BAKED SOY BEANS WITH GREENS AND TOMATO	60
CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH	60
SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE	61
CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE	61
FISH AND VEGETABLE CHOWDER	61
SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES	61
CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE	61
LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES	62
CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH	62
CURRIED VEGETABLES	62
WHEATLESS DAY MENUS	62
BREAKFAST	62
DINNER	62
BREAKFAST	62
DINNER	62
BREAKFAST	63
DINNER	63
BREAKFAST	63
DINNER	63
BREAKFAST	63
DINNER	63
BREAKFAST	63
DINNER	63
BREAKFAST	63
DINNER	63
BREAKFAST	63
DINNER	64
VEGETABLE DINNERS	64
SAVE AND SERVE	65