TX 821 
 .S4 I 
 
 Copy 1 2.en Dainty Recipes 
 for Preparing 
 War Department 
 
 ' Canned 
 Meats 
 
 By 
 
 MRS. ANNA B. SCOTT 
 
 Foremost Food Economist 
 
 ^)-?(..'^l'? 
 
 Issued by the WAR DEPARTMENT :: December, 1920 ,,. 
 
 
 
 
LIBHARY OFCONGRESS" 
 

 
 <Kf) 
 
 MRS. ANNA B. SCOTT, 
 
 I 
 
 Well-knov\Ti Food Economist. 
 For more than ]0 years Mrs. Scott has been the cooking 
 expert and food economist of the Philadelphia North 
 American. She has had phenomenal success in pro- 
 ducing highly palatable and nutritious meals, at a very 
 low cost, over a period of many years during which she 
 was engaged in the business of operating public eating 
 houses. She is now devoting her entire time in teaching 
 the American housewife to produce for the family better 
 food at a lower cost in labor and money. 
 
 During her connection with the North American Mrs. 
 Scott has written many special articles, including menus 
 for commercial concerns interested in introducing new 
 kinds of prepared food. She also has been employ'ed by 
 Government agencies to prepare menus for new foods 
 introduced in this country, and to instruct the public in 
 the use of foods placed on sale by the Government since 
 the close of the war. Mrs. Scott has organized a cooking 
 club, which comprises more than 20,000 members. These 
 members call upon her for personal direction. 
 
 22615—20 (3) 
 
The recipes included in this book under her name are 
 the result of a series of tests made in her laboratory and 
 kitchen everv one of which was carefully analyzed and 
 tried out They represent a dozen of the best dishes Mrs. 
 Scott could suggest from something like a score which she 
 tested and found tasty. 
 
 FOREWORD. 
 
 War Department canned meats— corned beef, corned 
 beef hash, roast beef, and bacon-are being offered to the 
 American public by the Quartermaster Department at 
 prices considerably below existing market quotations. 
 These meats are not being retailed by the" Government. 
 For more than a year 77 Army quartermaster retail stores 
 and branches sold them in small quantities across the 
 counter Recently, however, when the Army reorgani- 
 zation was accomplished and the needs of the nfew military 
 forces definitely ascertained, several million dollars' 
 worth were declared surplus, made available for sale, and 
 offered to the public. Because of the large amount and 
 the desire of the Secretary of War to throw all the force of 
 the War Department into the campaign to reduce the cost 
 of living, the meats were offered to the wholesale and retail 
 trades at prices which mil permit them to be resold at 
 figures much below those obtaining elsewhere and still 
 realize a reasonable profit. 
 
 There is no question as .to the high quality of War 
 Department meats. Packed by the leading packing 
 houses of North and South America, from the choicest 
 cuts, they were prepared under special supervision, not 
 only froni the packers, but from the United States Govern- 
 ment. The American Army, at home and abroad, found 
 these meats in their daily rations . A healthier or brawnier 
 set of men than those returning from overseas never has 
 been seen, they thrived on War Department canned 
 meats, often going for weeks with nothing to eat except 
 these products . They tasted good in France . That same 
 flavor, that same high nutritive value and quahty is 
 found in them to-day. 
 
 RECIPES ALL TESTED. 
 
 On the following pages will be found an even dozen of 
 recipes selected from among a score of excellent ones which 
 show the possibilities of these products. These meats 
 should form a part of the menu in every home. They are 
 much cheaper than other canned meats, although both 
 
were packed by the same packing house. Tbey are nutri- 
 tive and they are appetizing. 
 
 The War Department already has sold millions of dollars 
 worth of these meats. Thousands of persons who have 
 until now known canned meats only as a name recognize 
 them as valuable additions to their daily rations. 
 
 If the dealers of the United States have not taken ad- 
 vantage of the War Department offerings, it is their own 
 fault. The consuming public is urged to ask its dealers 
 to lay in a supply of these meats as long as they last. If 
 the dealer hasn't them, he can get them. Six Army sup- 
 ply bases, located in reasonable hauls of every section of 
 the country, will accept orders for as little as $250 worth 
 of nreats. The W^ar Department gives its guarantee to 
 stand behind every can that is sold. 
 
 If the American public is desirous of reducing its cost 
 of living it will avail itself of the opportunity offered by 
 the Government. If the dealers in any locality have 
 failed to place orders it is to the advantage of their patrons 
 to insist that they do so. * 
 
 War Department canned meats are tasty; they are nu- 
 tritious; they are cheap. Serve them in your home; ask 
 for them in cafes, restaurants, hotels, on dining cars, steam- 
 ships, and wherever food is served. And ask for them by 
 name— "WAR DEPARTMENT CANNED MEATS." 
 
 TALK TO YOUR DEALER. 
 
 Look for the dealer who carries War Department canned 
 meats. Unless he has laid in a stock he is not doing him- 
 self justice or you. Look for the red, white, and blue 
 posters in stare windows. Until the consumers in general 
 are determined to reduce the cost of living and effect a 
 sa"\dng for themselves prices can not be reduced. 
 
 In offering these meats to the public the Government is 
 doing its utmost to place them in American pantries and 
 kitchens in the most direct way. 
 
 Labels do not appear on all the cans. Order the meats 
 by name— WAR DEPARTMENT— however. Very few, 
 if any, dealers will decline to carry them once they under- 
 stand the advantages to both themselves and their cus- 
 tomers. Every dealer should take advantage of the offer. 
 You should see that he does. Order from your dealer, 
 and if he can not supply you ask yoiu- depot quartermaster 
 for the name of a dealer who can. Unless there is coopera- 
 tion the public will not derive as great a benefit from the 
 sale as is otherwise possible. 
 
A DOZEN DAINTY RECIPES. 
 
 By Mrs. Anna B. Scott. 
 
 CANNED BEEF CROQUETS WITH TOMATO SAUCE. 
 
 2 cups canned roast beef. 
 
 2 cups cold boiled rice. 
 
 1 cup cream sauce. 
 
 1 teaspoon salt. 
 
 Pepper to taste. 
 
 I teaspoon grated nutmeg. 
 
 1 tablespoon finely chopped parsley. 
 
 Breadcrumbs and one egg. 
 Put meat and rice through food chopper; add sauce and 
 other ingredients; mix well;. spread on plate; put in cold 
 place. When cold and firm, take a tablespoon into floured 
 hands and mold into cones or oblong shapes. After all are 
 molded dip in well-beaten egg, which has been mixed 
 with one tablespoon- of milk; then in fine bread crumbs. 
 Fry in very hot fat or cooking oil. 
 
 This recipe is sufficient for a family of four. 
 
 BAKED MEAT PIE NO. 2 MADE FROM CANNED BEEF. 
 
 . 2 cups canned roast beef. 
 1 cup rice. 
 1 cup tomatoes. 
 1 tablespoon grated onion. 
 1 teaspoon salt. 
 
 Dash paprika and chopped parsley. 
 Wash the rice and put on to boil in three cups of boiling 
 water; when thick add the tomato, onion, and seasoning; 
 cook again until thick; add the meat; brush deep bake 
 dish, pudding pan, or casserole with a little butter; put in 
 mixture and cover top with crust made as follows: 
 
 Sift one cup flour with one rounded teaspoon baking 
 powder, a few grains of salt; rub in one teaspoon shorten- 
 ing lightly and add enough cold milk to make a stiff 
 dough; put on floured board and roll out one-quarter inch 
 thick; cover pie; brush top with milk. Bake 20 to 25 
 minutes in a moderate oven. This makes a substantial 
 dish. 
 
 This recipe is enough for a family of four. 
 
 CANNED CORN BEEF WITH CREAMED CABBAGE. 
 
 2J cups canned corn beef. 
 
 1 head of cabbage (about 1 pound). 
 
 1 teaspoon salt. 
 
 Pepper and paprika. 
 
 1 cup cream sauce. 
 
 (6) 
 
Cut the cabbage into small pieces and cover with cold 
 water for 30 minutes; drain and cover with boiling water 
 and boil 30 to 35 minutes in uncovered vessel; drain and 
 cover with cream sauce, seasoned to taste; mix well and 
 boil 3 minutes. 
 
 Wliile the cabbage is cooking the canned corned beef is 
 heated in the can. 
 
 The canned corn beef is put in center of platter and the 
 creamed cabbage around the edge. Sprinkle all with pap- 
 rika and garnish with parsley. 
 
 This recipe is sufficient for a family of four. 
 
 BAKED MEAT LOAF WITH PEAS. 
 
 2 cups canned roast beef. 
 2 cups stale bread. 
 1 cup cold boiled potatoes. 
 
 1 tablespoon grated onion or one-half teaspoon nut- 
 meg. 
 1 tablespoon drippings or oil. 
 1 teaspoon salt. 
 
 1 teaspoon paprika. 
 
 2 tablespoons finely chopped parsley. 
 
 Soak the bread in cold water a few minutes, press be- 
 tween the hands until dry; put in pan with the potatoes, 
 which have been put through fruit press or potato ricer 
 with the drippings and onions; cook until heated through; 
 add the meat, which has been put through the food chopper, 
 the seasoning and flavoring; mix well; put into small well- 
 greased pan; bake 30 minutes. 
 
 Put in center of chop plate with small boiled potatoes 
 arotmd; cover with white sauce and the green peas around 
 the potatoes. This makes a most attractive dish. 
 
 This recipe is sufficient for a family of foiur. 
 
 CANNED ROAST BEEF WITH BROWN SAUCE. 
 
 2 cups canned roast beef . 
 
 1 tablespoon butter or substitute. 
 
 1 tablespoon flour. 
 
 1 tablespoon grated onion or one-half teabpoon 
 grated nutmeg. 
 
 2 tablespoons raw carrot. 
 
 2 tablespoons finely chopped parsley. 
 1 tablespoon caramel. 
 1 teaspoon salt. 
 Dash paprika. 
 1 cup lamb stock or milk. 
 Put the butter, onion, and carrot into saucepan. Cook 
 until onion is tender, but not brown; remove from fire; 
 
add flour and stir until smooth; return to fire; add cold 
 stock or milk slowly; stir until smooth and boil 5 min- 
 utes; add seasoning, pour over the meat, and place on 
 stove to heat through. Serve on toast or toast points 
 sprinkled with the parsley. 
 
 This recipe is sufficient for a family of four. 
 
 BAKED BEEF PIE MADE FROM CANNED ROAST BEEF. 
 
 2 cups canned roast beef. 
 
 2 cups boiled potatoes. 
 
 1 tablespoon fat or oil. 
 
 3 tablespoons chopped onion. 
 
 2 tablespoons chopped green pepper. 
 
 1 teaspoon salt. 
 
 2 cups rice stock. 
 
 Place the fat, onion, and pepper in saucepan. Cook 
 until tender, but not brown. Add rice stock. Pour over 
 the meat and potatoes; mix well, and place in baking dish 
 which has been lined with dough made as follows: 1^ cups 
 flour, 1 teaspoon baking powder, h teaspoon salt, 1 tea- 
 spoon shortenting. 
 
 Sift the flour, baking powder, and salt in bowl; add 
 shortening and rub in very lightly; add sufficient milk to 
 make dough that will roll out; line the baking dish and 
 make cover for pie; bakd 35 minutes. 
 
 This recipe is sufficient for a family of four. 
 
 CANNED CORN-BEEF HASH ON TOAST. 
 
 2 cups canned corn beef. 
 1 cup strained tomatoes;. 
 
 1 teaspoon scrapped onion. 
 Salt and pepper to tast^. ' 
 
 2 tablespoons finely c opped parsley or celery top. 
 Chop the canned corn beef fine; put into saucepan; add 
 
 tomatoes, flavoring, and seasoning; put over fire and heat; 
 cover platter with toasted bread; cover bread with corn- 
 beef hash and sprinkle with parsley and celery top. 
 This recipe is sufficient for a family of four. 
 
 CANNED CORN BEEF WITH CABBAGE SALAD. 
 
 1 can of corn beef. 
 1 tablespoon mustard. 
 1 quart of cabbage salad. 
 
 1 hard-boiled egg. 
 
 2 tablespoons chopped parsley or celery top. 
 
 Put the canned corn beef through food chopper; add 
 musfard and mix well; take a spoonful of mixture and 
 form into balls or cone shapes and roll in finely chopped 
 hard-boiled egg; place the meat in center of chop plate 
 
9 
 
 and put the cabbage salad around: sprinkle with chopped 
 parsley. 
 Cabbage salad is made as follpvvs: 
 
 1 green pepper. 
 
 4 cups finely cut cabbage. 
 
 1 cup French dressing or salad dressing of choice. 
 
 2 tablespoons dried celery leaves or fresh chopped 
 celery. 
 
 Put the pepper through the food chopper and add to 
 the cabbage; add the dressing and celery leaves or one 
 tablespoon of celery seed; mix well. The seasoning is 
 put in the dressing — ] teaspoon salt, \ teaspoon pepper, 1 
 teaspoon of dried mustard, 2 teaspoons sugar. 
 
 Tlus recipe is sufficient for a family of four. 
 
 CANNED CORN BEEF FOR SANDWICHES. 
 
 2 cups canned corn beef. • 
 
 1 tablespoon made mustard. 
 
 2 tablespoons finely chopped stuffed olives or 
 pickles. 
 
 Put the meat through food chopper; add mustard and 
 olives; mix well; spread between bread. This mixture 
 can be made and put into jelly glasses and will keep 8 
 to 10 days in a cold place. 
 
 CANNED CORN BEEF MADE INTO CAKES WITH SAUCE OF 
 
 CHOICE. 
 
 2 cups canned corn beef. 
 
 2 cups cold boiled oat meat (stiff) . 
 
 2 tablespoons scraped onion. 
 
 2 tablespoons finely chopped parsley. 
 
 1 tablespoon "Worcestershire sauce. 
 
 1 teaspoon salt. 
 
 J teaspoon paprika, 
 legg. 
 Put the meat through food chopper; add the stiff, cold- 
 boiled oat meal, seasoning, and well-beaten egg; mix well 
 together; form into small cakes; roll in flour and fry in 
 cooking oil until a nice brown. If there is a hot oven, put 
 a little drippings or butter substitute on top and bake 20 
 to 25 minutes. Serve with sauce of choice. 
 This recipe is sufficient for a family of four. 
 
 MINCED CANNED BEEF ON TOAST. 
 
 2 cups canned roast beef. 
 1 cup cream sauce. 
 
 1 tablespoon chopped green peppers or celery. 
 
 2 tablespoons tomato catsup. 
 
 2 tablespoons finely chopped parsley or celery top. 
 
10 
 
 Chop the meat quite fine and add to the cream sauce; 
 let it come to a boil; then add the pepper or celery and 
 catsup, salt, and pepper to taste. Cover platter with 
 nicely toasted bread; then cover with the minced meat; 
 sprinkle with parsley or celery top and garnish with sprigs 
 
 of parsley. 
 This recipe is sufficient for the family of four. 
 
 FRICADELLA MADE FROM CANNED ROAST BEEF. 
 
 2 cups canned roast beef. 
 2 cups bread crumbs. 
 
 1 egg. 
 
 1 teaspoon salt, dash pepper. 
 
 2 tablespoons grated or scraped onion. 
 1 tablespoon chopped parsley. 
 
 Put the meat through food chopper; add salt, pepper, 
 bread crumbs that have been wet with a little cold water, 
 the well-beaten egg, onion juice, and parsley; mix well 
 and form. into flat cakes. Sprinkle with flour. 
 
 Brush bake pan with a little drippings; put in the frica- 
 della and place in a hot oven 15 to 18 minutes. After re- 
 moving fricadella from pan, add 1 tablespoon flour wet with 
 a little cold water, and one tablespoon caramel, seasoning 
 to taste, and enough rice stock or water to make 1 cupful 
 of gravy. 
 
 This recipe is sufficient for a family of four. 
 
 HOW TO PREPARE ARMY BACON. 
 
 By an Army ex-cook. 
 FRIED BACON. 
 
 Place strips of thinly cut bacon on a board and with a 
 broad-bladed knife cut the strips into narrow slices. Put 
 in hot frying pan and cook until bacon is crisp and brown, 
 occasionally poming off fat from pan, turning often. 
 Drain on brown paper. 
 
 BROILED BACON. 
 
 Place thin slices of bacon, from which rind has been re- 
 moved, closely together in a fine wire broiler; place broiler 
 over dripping pan and bake in hot oven until bacon is 
 crisp and brown, turning once. Drain on brown paper. 
 Fat which has dripped into pan can be used for frying liver, 
 eggs, and potatoes. 
 
 LIVER AND BACON. 
 
 Cover with boiling water slice of liver cut one-half inch 
 thick; let stand 5 minutes to draw out the blood; drain, 
 wipe, and remove the thin outside skin and veins; add 
 
11 
 
 small strips of bacon: sprinkle with salt and pepper: place 
 in a greased wire broiler 5 minutes, tui-ning often. 
 
 To obtain the best results from War Department bacon it 
 is recommended that the meat, when taken from can, be 
 immersed in cold water, placed upon a heater, and allowed 
 to remain until the water nears the boiling point. Then 
 remove it and rinse it in cold water. 
 
 WHERE TO BUY. 
 
 Look for the red, white, and blue poster describing War 
 Department canned meats. The dealer who displays this 
 poster in his store is doing his bit to help this campaign 
 along. He is the dealer from whom you should buy; you 
 not only will sa^e money on every can bought, but you, 
 too, will be doing your part in lowering li\dng costs. 
 
 DETAILS OF SALE. 
 
 These are the wholesale prices and terms of sale to your 
 dealer. The corned beef, corned-beef hash, and roast beef 
 are packed mainly in 1 and 2 pound cans; some in 6-pound 
 cans. The bacon is packed in 12-pound cans. Prices are 
 as follows, f. o. b. storage point, subject to the discounts 
 named for quantity purchases: 
 
 CORNED BEEP. 
 
 Per can. 
 
 No. 1 cans |0. 15 
 
 No. 2 cans 27 
 
 1-pound cans 18 
 
 6-pound cans 1. 00 
 
 BACON. 
 
 12-pound cans (per can) $2. 50 
 
 Crates (approximating 100 pounds). 
 
 In slabs (per pound) 19 
 
 CORNED-BEEF HASH. 
 
 Per can. 
 
 1-pound cans |0. 15 
 
 2-pound cans 38 
 
 ROAST BEEP. 
 
 Per can. 
 
 No. 1 cans $0. 09 
 
 No. 2 cans 18 
 
 1-pound cans 12 
 
 2-pound cans 24 
 
 6-pound cans , .70 
 
12 
 
 SAUSAGE. 
 
 Per can. 
 
 No. 2 cans, Park $0. 25 
 
 No. 2 cans, Vienna 25 
 
 Table of discounts for quantity purchases made at one 
 time.— $250 to $1,000, net; |1,001 to |2,500, 5 per cent; 
 12,501 to $4,000, 10 per cent; $4,001 and over, 20 per cent; 
 or full carload lots shipped at Government expense if value 
 of full carload is less than $4,001. ■ 
 
 TERMS. 
 
 Ten per cent with order, and the remainder in 90 days on 
 bankers' acceptance. Further discounts as follows are au- 
 thorized to customers ordering or reorderins: in carload lots, 
 the value of all purchases of canned meats made on or after 
 November 15, 1920, only, to be considered with this scale 
 of discounts: 
 
 When purchases reach $50,001, 24 per cent net to prevail. 
 
 When purchases reach $100,001, 28 per cent net to 
 prevail. 
 
 When purchases reach 1500,001, 32 per cent net to 
 prevail. 
 
 When purchases reach $1,000,001 and over, 35 per cent 
 net to prevail. 
 
 This means that the total purchase by a customer in car- 
 load lots from time to time will be taken into consideration 
 and the proper discount applied on the sum of all the pur- 
 chases, including the first carload lot. 
 
 The Government reserves the riijht to deliver meats ap- 
 proximating the amount ordered if for any reason it can not 
 deliver the order complete. All goods offered subject to 
 prior sale. Prices are subject to change without notice. 
 Order at once fi'om your nearest depot quartermaster. 
 
 DEPOT QUARTERMASTERS. 
 
 Brooklyn, N. Y., 59th Street Boston, Army Supply Base. 
 
 and First Avenue. San Antonio, Tex. 
 
 Chicago, 1819 West Thirty- San Francisco, Calif. 
 
 ninth Street. 
 Atlanta, Ga., Transportation 
 
 Building, 
 
 Chief, Surplus Property Branch, Ofhce of the Quar- 
 termaster General, Munitions Building, Washington, D. C. 
 
 WASHINGTON : GOVERXMENT PRI.NTING OFFICE : 1920 
 
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