[Gutenberg 15464] • Foods That Will Win The War And How To Cook Them (1918) by Goudiss, Alberta M. -- Read -- Imperial Library of Trantor

Index

FOODS THAT WILL WIN THE WAR AND HOW TO COOK THEM

Food Expert and Publisher of THE FORECAST MAGAZINE

and ALBERTA M. GOUDISS

Director of The School of Modern Cookery

FOREWORD

CONTENTS FOODS THAT WILL WIN THE WAR SAVE WHEAT

Reasons Why Our Government Asks Us to Save Wheat, with Practical Recipes for the Use of Other Grains THE USE OF CORN

CORNMEAL ROLLS BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS CORNMEAL GRIDDLE CAKES SOUTHERN SPOON BREAD SPOON BREAD CORNMEAL RAGGED ROBINS INDIAN PUDDING TAMALE PIE EGGLESS CORN BREAD SWEET MILK CORN BREAD SOUR MILK CORN BREAD

THE USE OF OATS

COOKED OATMEAL BREAD OATMEAL BREAD OATMEAL NUT BREAD OATMEAL SCONES OATMEAL MUFFINS ROLLED OATS RAGGED ROBINS

THE USE OF RYE

RYE YEAST BREAD RYE ROLLS WAR BREAD RYE RAGGED ROBINS

THE USE OF BARLEY

BARLEY YEAST BREAD BARLEY MUFFINS BARLEY SPOON BREAD BARLEY PUDDING BARLEY SCONES

THE USE OF POTATO

POTATO BISCUIT POTATO BREAD POTATO YEAST BREAD POTATO PARKER HOUSE ROLLS

THE USE OF MIXED GRAINS

WAR BREAD OR THIRDS BREAD CORN MEAL AND RYE BREAD BOSTON BROWN BREAD BREAD MUFFINS CORN, RYE AND WHOLE WHEAT FRUIT MUFFINS SOY BEAN MEAL BISCUIT EMERGENCY BISCUIT

PANCAKES AND WAFFLES

SOUR MILK PANCAKES SPLIT PEA PANCAKES BREAD GRIDDLE CAKES OATMEAL PANCAKES POTATO PANCAKES RICE WAFFLES RICE GRIDDLE CAKES CORNMEAL WAFFLES CORNMEAL AND RYE WAFFLES

SAVE MEAT

Reasons Why Our Government Has Asked Us to Save Meat with Practical Recipes for Meat Conservation

SELECTION OF MEAT SELECTION OF TOUGHER CUTS AND THEIR USES DRY METHODS MOIST METHODS COMBINATION METHODS

VEAL BEEF LAMB AND MUTTON PORK

LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE

COMPARATIVE COMPOSITION OF MEAT AND MEAT SUBSTITUTES

THE ECONOMY OF MEAT AND MEAT SUBSTITUTES MEAT ECONOMY DISHES

MOCK DUCK BEEF STEW HAM SOUFFLE PARSLEY SAUCE BATTLE PUDDING BATTER FILLING CHINESE MUTTON SHEPHERD'S PIE SCALLOPED HAM AND HOMINY BEEF LOAF BAKED HASH MEAT SHORTCAKE SCRAPPLE FISH AS A MEAT SUBSTITUTE FISH SHORTCAKE CREOLE CODFISH CREAMED SHRIMPS AND PEAS DRESSING FOR BAKED FISH SHRIMP AND PEA SALAD FOR DRESSING FISH CHOWDER BAKED FINNAN HADDIE FISH CROQUETTES CLAMS A LA BECHAMEL SCALLOPED SHRIMPS ESCALLOPED SALMON

CHEESE AS A MEAT SUBSTITUTE

CHEESE AND BREAD RELISH WELSH RAREBIT MACARONI WITH CHEESE CHEESE AND CABBAGE NUT AND CHEESE CROQUETTES CHEESE WITH TOMATO AND CORN CHEESE AND CELERY LOAF FARINA AND CHEESE ENTREE BOSTON ROAST SPINACH LOAF CHEESE FONDUE RICE-CHEESE RAREBIT POLENTA CHEESE SAUCE TOMATO CHEESE SAUCE CHEESE SAUCE ON TOAST CHEESE MOLD CHEESE SOUP CHEESE BISCUIT CELERY-CHEESE SCALLOP

MEAT SUBSTITUTE DISHES

CORN AND OYSTER FRITTERS SALMON LOAF BAKED LENTILS HOMINY CROQUETTES MEATLESS SAUSAGE RICE AND NUT LOAF SOY BEAN CROQUETTES LEGUME LOAF VEGETABLE LOAF KIDNEY BEAN SCALLOP VENETIAN SPAGHETTI HORSERADISH SAUCE TO SERVE WITH LEFT-OVER SOUP MEAT BROWN SAUCE FOR LEFTOVER MEATS

FOOD WILL WIN THE WAR DON'T WASTE IT SAVE SUGAR

Reasons Why Our Government Asks Us to Save Sugar With Practical Recipes for Sugarless Desserts, Cakes, Candies and Preserves. SUGARLESS DESSERTS

CRUMB SPICE PUDDING TAPIOCA FRUIT PUDDING MARMALADE PUDDING PRUNE ROLL MARMALADE BLANC MANGE COFFEE MARSHMALLOW CREAM FRUIT PUDDING CEREAL AND DATE PUDDING BAKED APPLES WITHOUT SUGAR APPLES AND POPCORN MAPLE RICE PUDDING ECONOMY PUDDING OATMEAL AND PEANUT PUDDING CHOCOLATE BLANC MANGE OATMEAL FRUIT PUDDING JELLIED PRUNES APPLE PORCUPINES SCALLOPED FRUIT PUDDING PRUNE FILLING FOR PIE APPLE AND DATE FILLING LEMON FILLING FOR PIE SOUR CREAM FILLING FOR CAKE MOCK MINCE MEAT FILLING FOR PIE PUMPKIN FILLING FOR PIE MERINGUE FOR CHOCOLATE, LEMON OR PUMPKIN PIE WHEATLESS, EGGLESS, BUTTERLESS, MILKLESS, SUGARLESS CAKE SOUR MILK GINGER BREAD MAPLE CAKE COCOANUT SURPRISE SOY BEAN WAFERS APPLE SPICE CAKE CRISP GINGER COOKIES SOFT CINNAMON COOKIES WARTIME FRUIT CAKE HOT WATER GINGER CAKES SPICED OATMEAL FRUIT CAKES FRUIT WONDER CAKES

SUGARLESS CANDIES

FRUIT PASTE WARTIME TAFFY PEANUT BRITTLE RAISIN AND PEANUT LOAF POPCORN BALLS AND FRITTERS COCOANUT LOAF STUFFED DATES FRUIT LOAF STUFFED FIGS

SUGARLESS PRESERVES

QUINCE OR PEAR PRESERVES APPLE, QUINCE, PEACH, PEAR OR PLUM JAM PUMPKIN OR CARROT MARMALADE GRAPE JUICE SYRUP FOR SPICED APPLES, PEARS, PEACHES, GRAPES SYRUP FOR CANNED FRUIT SYRUP FOR PRESERVED FRUIT CRANBERRY JELLY APRICOT AND RAISIN MARMALADE

SAVE FAT

Reasons Why Our Government Asks Us to Save Fat, With Practical Recipes for Fat Conservation TO RENDER FATS

TO RENDER FAT BY DIRECT METHOD TO RENDER FAT WITH MILK TO RENDER FAT BY COLD WATER METHOD TO RENDER STRONG FLAVORED FATS TO CLARIFY FAT CARE OF FAT AFTER BEING USED FOR COOKING HOW TO MAKE SAVORY FATS EXTENSION OF TABLE FATS B. C.

SUGGESTIONS FOR PASTRY

CORNMEAL PASTRY FOR MEAT OR FISH

PASTRY MADE WITH DRIPPING

PLAIN PASTRY MEAT OR FISH PIE CRUST

VARIOUS USES FOR LEFTOVER FATS

CREOLE RICE POTATOES ESPAGNOLE DUMPLINGS POTATO SALAD SOAP

SAVE FOOD

Reasons Why Our Government Asks Us Not to Waste Food, with Practical Recipes on the Use of Leftovers

GROUP 1.—Foods depended on for mineral matters, vegetable acids, and body-regulating substances. FRUITS VEGETABLES GROUP 2.—Foods depended on for protein. GROUP 3.—Foods depended on for starch. GROUP 4.—Foods depended on for sugar. GROUP 5.—Foods depended on for fat.

SAUCES MAKE LEFTOVERS ATTRACTIVE

WHITE SAUCE WHITE SAUCE WITH CHEESE WHITE SAUCE WITH SHRIMPS WHITE SAUCE WITH HORSERADISH AND PIMENTO Serve with boiled beef, hot or cold, or with cold roast beef. WHITE SAUCE WITH EGG BROWN SAUCE BROWN SAUCE WITH OLIVES BROWN SAUCE WITH PEANUTS MUSHROOM SAUCE VEGETABLE SAUCES DRAWN BUTTER SAUCE TOMATO SAUCE FRUIT SAUCE FOR PUDDING COCOANUT SAUCE MOLASSES SAUCE FRENCH SAUCE SPICE SAUCE MAPLE SPICE SAUCE TOMATO SAUCE WITH CHEESE MEXICAN SAUCE HARD SAUCE LEMON OR ORANGE SAUCE CRANBERRY SAUCE WITH RAISINS

THE USE OF GELATINE IN COMBINING LEFTOVERS

LEFTOVER FRUIT MOLD MOLDED VEGETABLE SALAD MOLDED MEAT OR FISH LOAF RICE IMPERIAL CREAM SALAD MOLD CHEESE MOLD FRUIT SPONGE ORIENTAL SALAD

SALADS PROVIDE AN EASY METHOD OF USING LEFTOVERS

MIXED VEGETABLE SALAD EGYPTIAN SALAD CABBAGE, PEANUT AND APPLE SALAD CHEESE SALAD FRUIT SALAD MANDALAY SALAD POTATO SALAD MEAT OR FISH SALAD CAULIFLOWER SALAD CARROT SALAD HINDU SALAD

THE USE OF STALE BREAD, CAKE, AND LEFTOVER CEREAL

DATE CRUMB PUDDING FIG PUDDING FRUIT TAPIOCA RICE FRUIT CUSTARD NUT AND FRUIT PUDDING CHOCOLATE BREAD PUDDING CAKE CROQUETTES CEREAL FRUIT PUDDING SCALLOPED FISH SPANISH CASSEROLE PEANUT LOAF CHEESE ENTREE BEAN LOAF ROYAL FRENCH TOAST DRIED FRUIT PUDDING CHEESE SAUCE ON BREAD SURPRISE CEREAL SURPRISE CROQUETTES CHEESE STRAWS

SOUPS UTILIZE LEFTOVERS

CREAM SOUP MEAT STOCK TOMATO GUMBO SOUP LEGUME SOUP VEGETABLE SOUP CREAM OF CARROT SOUP SALMON CHOWDER CHEESE CREAM SOUP BEAN SOUP POTATO AND CHEESE SOUP

ALL-IN-ONE-DISH MEALS

NEED ONLY FRUIT OR SIMPLE DESSERT, AND BREAD AND BUTTER TO COMPLETE A WELL-BALANCED MENU LENTILS WITH RICE AND TOMATOES RICE, TOMATOES, GREEN PEPPER AND BEEF HOMINY AND CURRIED MUTTON WITH BEETS TAMALE PIE MADE WITH CORNMEAL MUSH, MEAT AND CHOPPED PEPPERS BAKED SOY BEANS WITH GREENS AND TOMATO CASSEROLE OF KIDNEY BEANS, SALT PORK AND SPINACH SCALLOPED MACARONI WITH PEAS IN TOMATO AND CHEESE SAUCE CURRIED RICE WITH CORN AND CHEESE IN BROWN SAUCE FISH AND VEGETABLE CHOWDER SAMP, FINAN HADDIE WITH HORSERADISH AND TOMATOES CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE LENTIL, PEANUT AND CHEESE ROAST WITH WHITE SAUCE AND OLIVES CASSEROLE OF CODFISH, PIMENTO AND CORNMEAL MUSH CURRIED VEGETABLES

WHEATLESS DAY MENUS

1 BREAKFAST LUNCHEON OR SUPPER DINNER 2 BREAKFAST LUNCHEON OR SUPPER DINNER 3 BREAKFAST LUNCHEON OR SUPPER DINNER 4 BREAKFAST LUNCHEON OR SUPPER DINNER 5 BREAKFAST LUNCHEON OR SUPPER DINNER

MEATLESS DAY MENUS

1 BREAKFAST LUNCHEON OR SUPPER DINNER 2 BREAKFAST LUNCHEON OR SUPPER DINNER 3 BREAKFAST LUNCHEON OR SUPPER DINNER

MEAT SUBSTITUTE DINNERS VEGETABLE DINNERS SAVE AND SERVE

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