Class _XX3^:7 foipglitl^? CSEIRICHT DEFOSIE THE ABINGDON WAR-FOOD BOOK FOREWORD By HERBERT HOOVER THE WORLD FOOD PROBLEM By VERNON KELLOGG Of U. S. Food Aciministration THOUGHTS ON THE PRESENT SCARCITY OF PROVISIONS By the late REV. JOHN WESLEY WAR TIME RECIPES AND MENUS By CHARLOTTE HEPBURN ORMOND I THE ABINGDON PRESS NEW YORK CINCINNATI r-' ^r^ WAR TIME RECIPES AND MENUS Copyright, 191 8, by CHARLOTTE HEPBURN ORMOND AUG 17 {318'' ^ SC;./.50I5S6 CONTENTS PAGE Foreword 5 Introduction 7 Thoughts on the Present Scarcity of Provi- sions, BY John Wesley 11 War Time Recipes and Menus: Soups 33 Meats 35 Meat Substitutes 39 Salads 42 Desserts 45 Breads 51 Menus for Meatless Days 54 FOREWORD I HAVE read with lively interest John Wes- ley's "Thoughts" about food difficulties. The difficulties that he noted in 1773 are still with us. Some people have too much food and some have too little. Such conditions have always existed and always will exist under our present social organization — and perhaps under any possible social organization. But at the present time we have newer and greater food problems; they are international problems. Now it is some nations, not only individuals, who have more food than is necessary, while others stand face to face with national starvation. Our duty, therefore, is a double one. We must try to solve in some measure the great international food problems and at the same time not forget those more individual problems of which Wesley spoke. And the solving of the greater will help us in the solution of the lesser prob- lems, for the stimulus of the present inter- national food situation serves to arouse the interest of everyone in all food problems. So it may be, when the war is past, we shall 5 6 FOREWORD be able to turn from the international food problems to those that Wesley noted with a new interest and a more active endeavor. Faithfully yours, Herbert Hoover. INTRODUCTION— THE WORLD FOOD PROBLEM Wise old John Wesley's words uttered a century and a half ago remind us that the food problem is no new thing and that waste or ill-directed use of food has been the cause of suffering wherever and whenever it oc- curred. But there is a reason for food difficulties to-day to which Wesley does not refer. War, and war on a scale of this greatest war of all time, can produce swiftly a shortage of food for whole peoples, including rich and poor alike. It does this by reducing production and obstructing distribution. So that the food problem to-day is not simply that of Wesley's day, which was to find some way of getting sufficient food to the very poor, but it is a problem of finding sufficient food for nations. In Belgium there are many rich people as well as many poor, but all depend for their daily bread on a meager, but equal, ration. The Belgian banker gets no more bread than the Belgian workman. And that either banker or workman get any at all depends upon an 8 INTRODUCTION extraordinary arrangement involving the con- sent of various other nations and the efforts of a foreign relief organization. Even in England and France and Italy, which are not inclosed, as Belgium is, in a merciless ring of steel, there is only bread enough for the people to keep alive because of the voluntary sharing with them by an- other nation which is commonly interested with them in the prosecution of a great strug- gle for liberty. In each country of the world to-day the food difficulties described by Wesley obtain in some measure, but above all these difficulties is the far greater one of the division among nations of a greatly diminished food supply. It is America's special and extraordinary re- sponsibility in connection with this greatest of all food problems ever known that de- mands to-day so much thought and work and personal sacrifice on the part of all of our people. And this problem will not pass immediately with the passing of the war. The exhaustion of all food stocks and the underfeeding for a long period of hundreds of millions of people will insure an extraordinary food demand for a number of years to come after peace has been made. Combined with this world-hun- INTRODUCTION" 9 ger will be a shortage of world-shipping, and at the same time there will be great demands on this shortened shipping for the repatriation of millions of soldiers and the carrying of millions of tons of raw materials and ma- chines to stripped countries that they may rehabilitate their industries. The ships can- not all be used to carry food. So there must be food economy not only now but for years to come. We in America must save food not only that the allied na- tions may be kept alive now, but after the war. Our food problem has only been partly formulated so far. We must begin to try to formulate it in terms more nearly complete. It is not only a problem of to-day; it is a problem of to-morrow as well. And we shall do well to recognize that now. Vernon Kellogg, U. S. Food Administration. THOUGHTS ON THE PRESENT SCARCITY O F PROVISIONS. •^i^^foftt^ LONDON: Printed by R. HAWES, in Lamb-Street, facing Cri/jpin-Streef, near the Market, in Spital-^Mj, MDCCLXXIII. II 12 ABINGDON WAR-FOOD BOOK THOUGHTS, ^r. ANY excellent things have been lately publifhed, con- cerning the prefent Scarcity of Provifions, And many Caufes have been afligned for it, by Men of Experience and Refledlon. But may it not be obferved, there is fomething wanting ftlll, in moft of thofe Publications ? One Writer af- figns and infifts on one Caufe ; ano- ther on one or two more. But who afligns all the Caufes that manifeflly concur, to produce this melancholy Effect ? At the fame time pointing B out ABINGDON WAR-FOOD BOOK 13 ( 4 ) out, how each particular Caufe aiFe^ls the Price of each particular Sort of Provifion ? I would willingly offer to candid and benevolent Men, a few Hints on this important Subject ; Propofing a few Queftions, and fubjoining to each what feems to be the plain and di- rect Anfwer. I. I. I aik, firfl:, Why are thou- fands of people ftarving, perifhing for Want, in every part of the Na- tion ? The Fad I know : I have feen it with my eyes, in every cor- ner of the Land. I have known thofe who could only afford to eat a little coarfe Food once every o- ther Dayv I have known one in Londorty (and one that a few Years before had all the Conveniencies of Life) picking up from a Dunghill Jiinkmg Sprats, and carrying them home for herfelf and her Children* I 14 ABINGDON WAR-FOOD BOOK ( 5 ) I have known another gathering the Bones which the Dogs had left in the Streets, and making Broth of them, to prolong a wretched Life ! I have heard a third artlefly declare, " In- deed I was very faint, aild fo weak I could hardly walk, 'till my Dog, finding nothing at home, went out, and brought in a good fort of Bone % which / took out of his Mouth, and made a pure Dinner I " Such is the cafe at this Day of multitudes of People, in a Land flowing, as it were, with Milk and Honey ! A- boundlng with all the Neceflaries, the Conveniencies, the Superfluities of Life ! Now why is this ? Why have all thefe nothing to eat ? Becauie they have nothing to do. The plain reafon, why they have no Meat, is becaufe they have no Work. a. But why have they no Work ? B 2 Why ABINGDON WAR-FOOD BOOK 15 { 6 ) Why are {o many thoufand People, in London, in Brijlol, in Norwich, in every Coiinty, from one End of England to the other, utterly delli- tute of Employment? Becaufe the Perfons that ufed to employ them cannot afford to do it any longer. Many that employed fifty Men, now fcarce employ ten : Thofe that employed twenty, now employ one, or none at all. They cannot, as they have no Vent for their Goods : Food being fo dear, that the generality of People are hard- ly able to buy any Thing elfe. 3. But why is Food fo dear ? To come to particulars: Why does Bread-corn bear fo high a Price? To fet afide partial Caufes, (which indeed, all put together, are little more than the Fly upon the Chariot- Wheel) the grand Caufe is, Becaufe fuch immenfe Quantities of Corn are continually i6 ABINGDON WAR-FOOD BOOK ( 7 ) continually confumed by DtJlllUng. Indeed an eminent Diftiller, near London, hearing this, warmly replied, *' Nay, my Partner and I general- ly diftil but a thoufand garters a- Week. ** Perhaps fo. And fuppofe five and twenty Diftillers in and near the Town, confume each only the fame ^antityi Here are five and twenty thoufand Quarters a Week, that is above twelve hundred and fif- ty thoufand a Year, confumed in and about London ! Add the Diftillers throughout England, and have we not reafbn to believe, that (not a thirtieth, or a twentieth Part only, but) little lefs than half the Wheat produced in the Kingdom, is every Year confumed, not by fo harmlefs a way as throwing it into the Sea, but by converting it into deadly Poi- fon : Poifon that naturally deftroys not only the Strength and Life, but alfo the Morals of our Countrymen ? It ABINGDON WAR-FOOD BOOK 17 ( 8 ) It may be objeded, " This can- not be. We know how much Corn is diftilled by the Duty that is paid. And hereby it appears, that fcarce three hundred thoufand ' Quarters a Year are diftlUed throughout the Kingdom. " Do we know, certain- ly, How much Corn is diftilled, by the Duty that is paid ? Is it indi{^ putable, that the full Duty is paid, for all the Corn tjiat is diftilled ? Not to infift upon the multitude of private Stills^ which pay no Duty at all. I have myfelf heard the Ser- vant of an eminent Difliller occafion- ally aver. That for every Gallon he diftilled, which paid Duty, he dil^ tilled fix, which paid none. Yea, I have heard Diftillers themfelves affirm, " We muft do this, or we caimot live. " It plainly follows, we cannot judge from the Duty that is paid, of the Quantity of Corn that is diftilled. *^ However, i8 ABINGDON WAR-FOOD BOOK { 9 ) *' However, what is paid brings in a large Revenue to the King. " — Is this an Equivalent for the Lives of his Subjects ? Would his Ma- jefty fell an hundred thoufand of his Subjects yearly to Algiers^ for four hundred thoufand Pounds? Surely no. Will he then fell them for that Sum, to be butchered, by their own Countrymen? — ** But otherwife the Swine for the Navy cannot be fed. " Not unlefs they are fed with human Flefh ! Not unlefs they are fatted with human Blood ! O tell it not in Conjlanttnopky That the EngUJh raife the Royal Revenue, by felling the Flefh and Blood of their Country- 4. But why are Oais fo dear ? — Becaufe there are four times as many Horfes kept (to fpeak within com- pafs) for Coaches and Chaifes in par- ticular, as were a few Years ago. Unlefs ABINGDON WAR-FOOD BOOK 19 ( 'o ) Unlefs therefore four tlpies the Oats grew now, that grew then, they can- not be at the fame Price. If only twice as much is produced, (which perhaps, is near the truth) the Price will naturally be double to what it was. An4 as the Dearnefs of Grain of one kind, will always raife the Price of another, fo whatever caufes the Dearnefs of Wheat and Oats, muft raife the Price of Barley too. To account therefore for the Dearnefs of this, we need only re- member what has been obferved a- bove : Altho* fome particular ciufes may concur, in producing the fame effea. 5. Why are Beef and Mutton fb dear? Becauie many confiderable Farmers^ particularly in the Nor- thern Counties, who ufed to breed large 20 ABINGDON WAR-FOOD BOOK ( " ) large Numbers of Sheep, or horned Cattle, and very frequently both; now breed none at all : They no lon- ger trouble themfelves with either Sheep, or Cows, or Oxen : As they can turn their Land to far better Ac- count, by breeding Horfes alone. — Such is the Demand not only for Coach and Chalfe Horfes, which are bought and deftroy'd in incredible numbers ; but much more for bred Horfes, which are yearly export- ed, by hundreds, yea thoufands, to France. 6. But why are Porh, Poultry and B.ggs fb dear ? Becaufe of the mono- polizing of Farms : Perhaps as mif- chievous a Monopoly, as was ever in- troduced into thefe Kingdoms. The Latid which was fome Years ago di- vided, between ten or twenty little Farmers, and enabled them comfor- tably to provide for their Families, is ABINGDON WAR-FOOD BOOK 21 ( >i ) is now generally engroffed by one great Farmer. One farms an Eftate of a thoufand a Year, which for- merly maintained ten or twenty. — Every one of thefe little Farmers kept a few Swine, with fome Quan- tity of Poultry : And having little Money : was glad to fend his Ba- con, or Pork, or Fowls and Eggs to Market continually. Hence the Markets were plentifully ferved: And Plenty created Cheapnefs. But at prefent, the great, the Gentlemen- Farmers, are above attending to thefe little Things. They breed no Poultry ot Swine ; unlefs for their own Ufe: conlequently they fend none to Market. Hence it is not flrange, if two or three of thefe, living near a Market Town, occaflon fuch a Scarcity of thefe tilings, by preventing the former Supply, that the Price of them is double or treble to what it was before. Hence (to inflance 22 ABINGDON WAR-FOOD BOOK ( «3) inftance iii a fmall Article) in the fame Town, wherein within my me- mory. Eggs were fold fix or eight a penny, they are now fold fix or eight a gToat. Another Caufo, (the moft terrible one of all, and the moft deftru£live both of perfonal and focial Happi- nefs) why not only Beef, Mutton, and Pork, btit all kinds of Viduals are fo dear, is Luxury, What can ftand againft this? Will it not wafte and deftroy all that Nature find Art can produce ? If a Perfon of Quality will boil down three dozen of Neat's Tongues, to make two or three Quarts of Soup, (and fo proportionably in other things) what wonder that Provifions fail r — Only look into the Kitchins of the Great, the Nobility and Gentry, al- moft without exception, (confider- ing withal, that " the Toe of the C Peafant ABINGDON WAR-FOOD BOOK 23 ( 14) Peafant treads upon the Heel of the Courtier : ") And when you have ob- ferved the amazing Wafte which is made there, you will no longer won- der at the Scarcity, and confequently Dearnefs, of the Things which they ufe fo much Art to deftroy. 7. But Why is Land fo dear? Becaufe on all thefe Accounts, Gentlemen cannot live as they have been accuftomed to do, without in- creafing their Income; which moft of them cannot do, but by ralfing their Rents. And then the Farmer paying an higher Rent for the Land, muft have an higher Price for the Produce of it. This again tends to r^fe the Price of Land : And fo the Wheel runs round. 8. But Why is it, that not Qnly Provifions and Land, but well nigh every Thing elfe is fo dear ? Becaufe 24 ABINGDON WAR-FOOD BOOK ('5) Becaufe of the enormous ftaxes^ which are laid on almoft every Thing that can be named. Not only abun- dant Taxes are raifed, from Earth, ahd Fire, and Water : But in Efig- landy the ingerriouS Statefmen have found a way, to lay a Tax upon the very L'ght ! Yet one Ekment re- mains : And furely fome Man of Honour will find a way to tax this alfo. For how long fhall the fancy Air, ftrike a Gentleman on the Face, nay a Lord, without paying for it ? 9. But \Vhy are the 'Taxes fo high ? Becaufe of the 'National Debt. — They muft be fo, while this conti- nues. I have heard, that the na- tional Expence, feventy Years ago, was in time of Peace, three Millions a Year. And now the bare Intcreft of the public Debt, amounts yearly C 2 to ABINGDON WAR-FOOD BOOK 25 ( 16 ) above four Millions ! To ralfe which, with the other ftated Expences of Government, thofe Taxes are abfo- lutely neceflary. To fum up the whole. Thoufands of People throughout the Land, are perilling for want of Food, This is owing to various Caufes ; but a- bove all, to DlfiJI/mg^ T'axcsy and Luxury, Here is the Evil, and the unde- niable Caufes of it. But where is the Remedy ? Perhaps it exceeds all the "WiC- dom of Man to tell : But it may not be amifs to offer a few Hints on the Subjed. IL I. What Remedy is there for this fore Evil, — Many thoufand poor People are flarving? Find 26 ABINGDON WAR-FOOD BOOK ( '7 ) Find them Work, and you wili find them Meat. They will then earn and eat their own Bread. 2. But how can the Mafters give them Work, without ruining them- felves ? Procure Vent for what is wrought, and the Mafters will give them as much Work as they can do. And this would be done, by finking the Price of Provifions : For then Peo- ple would have Money to buy other things too. 3. But how can the Price of Wheat and Barley be reduced? By prohibiting for ever, by mak- ing a full End, of that Bane of Health, that Deftroyer of Strength, of Life and of Virtue, DtftilUng. — C 3 Perhaps ABINGDON WAR-FOOD BOOK 27 (,8 ) Perhaps this alone might go a great way toward anfwering rhe whole Defign. 'TIs not improbable, it would' fpeedily fink the Price of Corn, at leaft one Part in three. If any thing more were required. Might not all Starch be made of Rice, and the Importation of this, as well as of Corn, be incouraged? 4. How can the Price of Oats be reduced ? By reducing the Number of Hor- fes. And may not this be effedu- ally done, (without affe(fling the Ploughman, the Waggoner, or any of thofe who keep Horfes for common Work;) i. By laying a Tax of ten Pounds, on every Horfe export- ed to France, for which (notwith- itanding an artful Paragraph in a late public Paper) there is as great 28 ABINGDON WAR-FOOD BOOK ( 19 ) a Demand as ever? 2. By laying an additional Tax on Gentlemen's Carriages : Not fo much on every IVheel,, (bare-faced, fhamelefe Parti- ality 1) but five Pounds yearly, upon every Horfe, And wrould not thefe two Taxes alone fupply near as much as is now paid for Leave to poifon his Majefty's liege Subjects ? 5. How can the Price of Beef and Mutfon be reduced > By Increafing the Breed of Sheep and horned Cattle. And this would foon be iricreafed feven-fold, if the Price of Horfes was reduced ; which it furely would be, half in half, by the Method above-mentioned. 6. How can the Price of Pork and Poultry be reduced ? Whether ABINGDON WAR-FOOD BOOK 29 ( 20 ) Whether it ever w/V/, is another Queftlon. — But it can be done< i. By letting no Farms of above an hundred Pounds a Year : 2. By re- prefTing Luxury : Whether by Laws, by Example; or by Both. — I had almofl faid, By the Grace of GOD. But to mention This, has been long out of Faihion. 7. How may the Price of Land be* Tedaced ? By all the Methods above-named, as each tends to- ieffen the Expence of Houfe-keepiog : Bat efpecially the kft; by reftraining Luxury, which is the grand and general Source of Want. 8. How may the Taxes be redu- ced ? I . By difcharging half, the Nati- onal Debty and fo faving by this fingle 30 ABINGDON WAR-FOOD BOOK ( 21 ) {ingle. Means, above two Millions a Year. 2. By abolilhing all ufelefs Penfions, as faft as ihofe who now enjoy them die. Efpecially thofe ri- diculous ones, given to. fome hun- dreds of idle Men, as Governors of Forts or Ca/iks : Which Forts have anfvvered no End for above thefe hundred Years, unlefs to fhelter Jackdaws and Crows.— Might not good part of a Million more, be fa- ved in this very Article ? But will this ever be done ? I fear not : At leaft. We have no reafon to hope for it ihortly: For what Good can we expe£l (fuppofe the Scriptures are true) for fuch a Nation as this ? Where there is no Fear of God ? Where there is luch a deep, avowed, thorough Contempt of all Relfgion^ as I never faw, never heard ABINGDON WAR-FOOD BOOK 31 ( " ) heard or read of, in any other Na- tion, whether Chriftian, Mahome- tan or Pagan. It feems as if GOD mujl Ihortly arlfe, and maintain his own Caufe. But if fo, let us fall into the Hands of GOD^ and not into the Hands of Men. Lewi SHAM, Jan» zo, >773- ♦-as— <► WAR-TIME RECIPES AND MENUS SOUPS Potato Soup 4 medium sized potatoes I small onion I pint of water I pint of milk I tablespoonful of butter substitute Sprig of parsley Salt and pepper to taste Cut the potatoes into small pieces and cook till tender; mash without draining. Scald the milk with the onion and add to the potato ; season to taste ; add the butter substitute, and the parsley chopped fine, and serve piping hot. Vegetable Soup Soup bone 4 potatoes 4 carrots 4 onions I small cabbage Few stalks of celery Yi cup of cooked barley or rice Have the soup bonie cracked several times; put in a kettle of cold water and simmer for 33 34 ABINGDON WAR-FOOD BOOK two hours or more; chop the vegetables very fine and cook in just enough water to cover them so that when done they need not be drained. Remove the bone and meat from the stock, add the vegetables and the barley or rice. Season to taste and serve. Put the meat from the soup through a chopper, season slightly and add to hot corn meal mush; allow to cool in mold, cut in slices and fry a crisp brown. Corn Chowder 1 small can corn 2 potatoes I small onion 4 soda crackers, crumbed Small piece of salt pork I pint of water 1 pint of milk, scalded Cut the potatoes into very small pieces and cook till tender; add the salt pork chopped fine and the corn and onion, and simmer slowly for fifteen minutes; then add the milk, season and just before serving add the crackers. Oatmeal Soup 2 quarts of water, boiling I cup rolled oats ABINGDON WAR-FOOD BOOK 35 3 potatoes cut in small pieces I onion cut in small pieces Seasoning I tablespoon of fat Cook oats and potatoes and onions in water for half an hour; add seasoning and fat and serve. MEATS Meat Loaf 15^ lbs. ground beef, preferably bottom round Yi lb. sausage meat I small onion, chopped fine I cup tomato stock I cup breadcrumbs (optional) Mix ingredients thoroughly, salt and pep- per, shape in loaf and bake i hour on pie tin in moderate oven, basting at least four times with fat in pan. Remove loaf and make brown gravy. Stuffed Calves Heart Wash the heart, remove veins, arteries, and clotted blood. Stuff with dressing of bread crumbs and chopped celery and sew. Sprinkle with salt and pepper and place in deep baking dish; surround with small potatoes, onions, 36 ABINGDON WAR-FOOD BOOK carrots, and Yi cup of rice. Cover with boil- ing water and bake slowly for one hour and a half. It may be necessary to add more water. Kidney Stew Wash kidneys and cut into small pieces, cook the same as heart. Creamed Kidneys Wash the kidneys and cut into small pieces, sprinkle with salt and pepper and saute in butter substitute or pork drippings. Prepare white sauce, add the kidneys and serve on hot toast, garnished with parsley. Bacon and Cheese Spread slices of bread with butter substi- tute and cover with a slice of American cheese, cut 34 inch thick; place a slice of bacon on top, sprinkle with paprika and broil in oven till bacon is crisp and brown. Serve at once garnished with parsley. Creamed Chicken Cold cooked chicken, cut in dice 2 hard boiled eggs chopped fine I green pepper chopped fine Make a white sauce and heat the chicken, eggs and pepper in it. ABINGDON WAR-FOOD BOOK 37 Curried Giblets Wash and chop the heart, liver, and gizzard and cook slowly for half an hour. Thicken the stock with flour mixed with cold water and highly seasoned with salt, pepper, and Yi teaspoonful curry powder. Add a finely chopped hard-boiled t,%g and serve on toast (hot). Ham and Eggs Stir one cup milk and one cup breadcrumbs together over fire until smooth paste is formed. Add one cup chopped cooked ham, seasoned well with salt and pepper. Pour half the mixture in a buttered baking dish, break several eggs on top, cover with remain- ing mixture and bake in moderate oven half an hour. Pepper Hash Any cold meat may be used; put through the chopper with an equal amount of cold potato, two or more onions and two green peppers ; season well and pour into a buttered baking dish. Moisten with gravy or stewed tomatoes and bake half an hour in moderate oven. Potato Basket Line a buttered baking dish with mashed 38 ABINGDON WAR-FOOD BOOK potato; fill the cavity with any cold chopped meat, well seasoned and moistened with gravy or boiling water. Cover with potato, sprinkle with bread crumbs, and bake in moderate oven till well browned. Rice Basket Boiled cooked rice may be used in place of the potato. Baked Eggs Put a layer of small cubes of bread in a buttered baking dish; break several eggs on top ; sprinkle them with salt and pepper, cover them with more bread cubes, dot with butter substitute and grated cheese; pour over a white sauce and bake half an hour in a moderate oven. Scrambled Eggs Cook one small chopped onion and one small chopped pepper in butter substitute till onion is golden brown. Add eggs slightly mixed with milk, allowing three tablespoons for every two eggs, and proceed as for an ordinary scramble. Scrapple No. i To hot yellow corn meal mush add one I ABINGDON WAR-FOOD BOOK 39 cup finely chopped nuts, preferably peanuts or English walnuts. Fry in drippings till crisp. Scrapple No. 2 To hot yellow corn meal mush add one cup finely chopped cold meat and proceed as for above. Scrapple No. 3 To hot yellow corn meal mush add one cup finely grated American cheese and pro- ceed as for No. i. MEAT SUBSTITUTES Baked Peanuts 1 cup ground peanuts 2 cups mashed potatoes I small onion chopped fine I teaspoonful salt '^ Yz teaspoonful paprika Mix and place in a buttered baking dish and bake in a moderate oven half an hour. Serve with or without tomato sauce. Bean Rarebit I cup mashed baked beans I cup grated cheese 40 ABINGDON WAR-FOOD BOOK I cup scalded milk I egg (may be omitted) ^ teaspoon ful salt j4 teaspoonful mustard 54 teaspoonful paprika Melt the cheese over hot water; add the seasonings and milk gradually, stirring till smooth ; add egg and beans and serve on hot toast or crackers. Dried Lima Bean Rarebit Substitute cooked dried lima beans for baked beans and proceed as above. Baked Split Peas I cup split peas 4 small onions Grated cheese White sauce Soak the peas overnight and then cook till tender. Drain and save the stock for soup. Grease a baking dish and put in a layer of peas, then a layer of onions sliced fine; salt and pepper; repeat; sprinkle over top grated cheese and pour over all the sauce; bake in moderate oven one hour. Vegetables au Gratin Potatoes, asparagus, celery, cabbage, cauli- ABINGDON WAR-FOOD BOOK 41 flower, and onions can be served as a meat substitute by first boiling them till tender; then arrange alternate layers of the vege- tables and grated cheese in a baking dish; pour over all a cream sauce and bake half an hour in a moderate oven. Tomato Rice 2 cups cooked rice I cup stewed tomatoes Mix thoroughly and season rather highly with salt and pepper; pour into buttered bak- ing dish; sprinkle with bread crumbs; dot with butter substitute and heat in oven. Tomato Macaroni Macaroni can be served in the same man- ner. Baked Macaroni with Cheese Arrange alternate layers of boiled macaroni and cheese in a buttered baking dish ; sprinkle with bread crumbs; pour over white sauce and bake half an hour in a moderate oven. Baked Rice with Cheese Boiled rice can be served in the same man- ner. 42 ABINGDON WAR-FOOD BOOK Stuffed Green Peppers Cut the peppers in half lengthwise ; remove the seeds and parboil ten minutes; drain. For stuffing use: 1. Rice moistened with tomato stock. 2. Hard boiled eggs in white sauce. 3. Peanut stuffing. 4. Creamed dried beef. 5. Any left-over meat, preferably ham or chicken, in white sauce. Heat through in moderate oven. SALADS Cheese Salad Take one cup of cottage cheese and mix with milk or cream until it shapes easily. Season with salt and pepper and mix with it one chopped green pepper; press into mold and set on ice. When ready to serve arrange in slices on lettuce leaves, garnish with halves of stuffed olives, and serve with French dress- ing. Vegetable Salad Marinate sliced cold cooked carrots, beets, celery, and peas with French dressing. Serve on lettuce leaves and cover with boiled dress- ing ; garnished with halves of stuffed olives. ABINGDON WAR-FOOD BOOK 43 Potato Salad Marinate cold boiled potato cut in half inch cubes with French dressing. Serve on lettuce leaves with boiled dressing; garnished with radishes, halves of stuffed olives, and sweet pickles cut in long thin slices. Fruit Salad Dissolve one half box granulated gelatin in four tablespoons hot water; add two cups cold water, three quarters cup vinegar, and one half cup sugar and bring to boiling point. When it is cool, but not cold, stir in two cups finely chopped celery, one cup finely chopped English walnuts, one cup white grapes halved and seeded, one half cup stuffed olives. Pour into individual molds to harden. Serve on lettuce leaves with boiled dressing. Tomato Salad Heat one can tomatoes in saucepan, add one small sliced onion, a few stalks of celery chopped fine, a sprig of parsley; salt to taste. Simmer slowly twenty minutes and strain. Pour the tomatoes over granulated gelatin, allowing one tablespoonful to a pint of liquid. Pour into individual molds. Serve on lettuce leaves with boiled dressing, and garnish with stuffed olives. 44 ABINGDON WAR-FOOD BOOK Plain Fruit Salad Apples, oranges, bananas, grapefruit, either in combination or alone, mixed with nuts, celery and raisins, and served with French dressing or boiled dressing are delicious. Pear Salad Fill the cavities of canned pears with cream cheese and serve on lettuce leaves with boiled dressing. Salad Dressing No. i Mix Yz cup cream with Yz cup vinegar; add Yi tablespoon sugar, a little salt and pep- per. Serve on chopped cabbage, lettuce, endive or cucumbers. Salad Dressing No. 2 I heaping tablespoon ful flour Yi tablespoonful salt I teaspoon mustard Y2 teaspoon paprika Add enough cold water to make smooth paste. Then add Ya cup vinegar and ^ cup boiling water. Cook until thick, stirring con- tinually. Pour onto the beaten yolk of one ^%g. Thoroughly chill and beat in one cup of oil. Add lemon juice or not. ABINGDON WAR-FOOD BOOK 45 Salad Dressing No. 3 Yi tablespoon salt 1 teaspoon mustard 2 tablespoons sugar J/2 teaspoon paprika I heaping tablespoon flour Mix the dry ingredients and add three quarters cup of milk slowly. Then add one quarter cup vinegar and one ^gg yolk. Cook over boiling water till mixture begins to thicken. Cool and add oil and lemon juice or not. DESSERTS Mock Indian Pudding 1. Mix one cup of scalded milk with one cup water, three teaspoons tapioca, two table- spoons cornmeal, a pinch of salt, and three fourths cup molasses. Pour in baking dish and bake slowly one hour. Serve hot with plenty of rich milk. 2. Serve cold with apple sauce. War Apple Dumpling Peel and quarter tart apples and place in buttered baking dish; sprinkle with sugar, nutmeg, bits of butter substitute. Pour over them a stiff batter made of one cup rye flour, 46 ABINGDON WAR-FOOD BOOK two teaspoons baking powder, one tablespoon- ful melted fat and milk. Serve with milk and sugar. Gelatin Dessert Almost any fruit flavoring makes a deli- cious gelatin. Coffee and chocolate also make delicious gelatin. They can be varied by adding nuts or chopped marshmallows ; and if whipped cream is not convenient, try marsh- mallow cream. When the gelatin starts to harden beat till frothy with wheel egg beater, and no cream is needed for the dessert. Cornstarch Pudding 4 cups milk y2 cup cornstarch % teaspoonful salt }^ cup sugar Dissolve the cornstarch in ^2 cup milk; scald remaining milk and add cornstarch, salt and sugar and cook over boiling water till it thickens, beating continually with wire whisk. Pour into molds and serve with : No. I. Chocolate Sauce. Melt two ounces of chocolate over hot water, add three table- spoons sugar, and hot water to make smooth sauce. Serve hot. ABINGDON WAR-FOOD BOOK 47 No. 2. Strawberry Sauce. Mash slightly strawberries, add sugar, stew ten minutes and chill. No. 3. Fig Sauce. Soak figs over night ; in morning cook slowly in water till tender; chop, add chopped nuts, half as much sugar as nuts and figs and cook till syrupy. Serve cold. Chocolate Bread Pudding 3 slices stale bread cut in small cubes i/^ squares chocolate 2 cups scalding milk y2 cup sugar )4 teaspoon salt I teaspoon vanilla Soak the bread in milk. Melt the choco- late over the hot water, add sugar and enough hot water to make of consistency to pour. Add to bread with salt and vanilla; mix thoroughly; pour into buttered baking dish and bake half an hour in moderate oven. Serve with top milk. Chocolate Rice Pudding Cooked rice may be prepared the same way. Chopped raisins and dates may be added. Brown Betty Line a buttered baking dish with stale 48 ABINGDON WAR-FOOD BOOK bread, buttered and cut in small pieces; fill dish with apple sauce, cover with more bread ; sprinkle liberally with sugar and cinnamon; dot with butter substitute. Bake in moderate oven and serve with top milk. Cup Cake 2 eggs I cup sugar Pinch of salt iy2 cups wheat flour iy2 teaspoons baking powder ij^ cups scalded milk I teaspoonful cooking oil Beat the sugar and eggs together vigor- - ously, add salt and flour and milk alternately, | and the oil last. Bake in muffin tins in moderately hot oven. Wheatless Cake No. i 13^ cups barley flour y2 cup cooked oatmeal ^ cup sugar y^ cup raisins y^ teaspoon soda y2 teaspoon baking powder 3 tablespoons cooking oil y cup molasses Heat the molasses and fat to boiling point, ABINGDON WAR-FOOD BOOK 49 add soda and combine with other ingredients, previously thoroughly mixed. Bake in muffin tins half an hour. Wheatless Cake No. 2 4 tablespoons butter substitute Yi. cup sugar 2 eggs i^ cup mashed potatoes \y2 cup corn flour 3^ teaspoon salt 3 teaspoons baking powder Cream butter substitute and sugar; add eggs well beaten and beat with Dover ^g'g beater a couple of minutes; add mashed po- tato, corn flour, salt and baking powder ; beat vigorously; bake in cake tin. Serve iced or plain. Wheatless Cake No. 3 Barley flour may be used in place of corn flour in No. 2, in which case add >4 cup chopped nuts and Yi cup chopped raisins. Short Cake Make a biscuit dough with: I cup barley flour Yi cup white com flour 50 ABINGDON WAR-FOOD BOOK J^ cup wheat flour 3 teaspoons baking powder 1 teaspoon salt 2 tablespoons Crisco Milk to moisten 1. If preferred use a little more milk and instead of rolling the dough drop by spoon- fuls into biscuit pans and bake for fifteen minutes in a moderate oven. Split and spread with butter substitute, cover with strawberries and serve with milk and sugar. 2. Serve with peaches. 3. Serve with stewed dried peaches or apricots. , Chocolate Baked Pudding 1% cup sugar Yi GUp Crisco Pinch of salt I cup sour milk 1 teaspoonful soda 5 teaspoonfuls cocoa dissolved in hot water 2 cups flour Cream the sugar, Crisco and salt; add the other ingredients in order given; mix thoroughly; spread in square (iake tin and bake in rather quick oven. Serve hot with whipped cream or vanilla sauce. ^ ABINGDON WAR-FOOD BOOK 51 Ice Cream 2 eggs Yi pint coffee cream I pint milk I cup sugar Flavoring Dissolve the sugar in milk ; add cream and beaten yolks of eggs; fold in beaten whites, add flavoring and freeze. BREADS Barley Muffins I cup barley flour I cup cooked oatmeal or rice 3 teaspoons baking powder I teaspoon salt Milk to make smooth batter 1 tablespoon cooking oil 2 tablespoons molasses Mix ingredients in order given and bake in moderate oven 30 to 40 minutes. Corn Meal Muffins Yellow or white com meal I cup cooked rice 3 teaspoons baking powder I teaspoon salt 52 ABINGDON WAR-FOOD BOOK 2 tablespoons sugar Milk to make smooth batter I tablespoon cooking oil Proceed as above. Baking Powder Biscuits iy2 cup barley flour y2 cup wheat flour 1 teaspoon salt 3 teaspoons baking powder 2 tablespoons Crisco Milk to moisten Mix dry ingredients thoroughly; add milk; roll slightly on board ; cut in rounds, and bake in moderately hot oven. War Time Pie Crust I cup barley flour y2 cup wheat flour I teaspoon salt y2 teaspoon baking powder y^ cup Crisco Water to moisten Proceed as for ordinary pie crust, only don't roll too thin or crust will break. Oatmeal Bread I qt. rolled oats I qt. barley flour I ABINGDON WAR-FOOD BOOK 53 I qt. wheat flour I qt. boiling water 54 qt. tepid water I yeast cake I tablespoon salt 3 tablespoons molasses I tablespoon cooking oil Pour the boiling water on the rolled oats; add molasses and oil and salt; stir and allow to cool. Dissolve yeast cake in tepid water and add to the oats; add barley flour and wheat flour and mix thoroughly; allow to raise; mix thoroughly; put in bread tins; allow to raise again; bake in moderate oven forty to fifty minutes. Don't be alarmed if the dough is too soft to handle; put into tins with a spoon. The fin- ished product is delicious. Corn Pone I cup yellow corn meal I teaspoon salt Boiling water to moisten Mix thoroughly and spread on cake tin and bake in hot oven till crisp; or grease griddle and cook on top of stove in spoon- fuls, turning when one side is crisp. Serve piping hot with jelly. 54 ABINGDON WAR-FOOD BOOK MENUS FOR MEATLESS DAYS No. I Luncheon Potato soup Cottage cheese salad Barley muffins Dinner Stuffed green peppers (II) Canned asparagus salad Baked potatoes Oatmeal bread Brown Betty No. 2 Luncheon Baked bean rarebit Potato salad Oatmeal bread Dinner Scrapple (II) Cold slaw Creamed potatoes Chocolate cornstarch pudding No. 3 Luncheon Oatmeal soup Corn pone Baked custard ABINGDON WAR-FOOD BOOK 55 Dinner Creamed eggs Baked potatoes String beans Corn flour cake with stewed fruit No. 4 Luncheon Tomato rice Barley biscuit Pears and cream cheese salad Dinner Cream tomato soup Cabbage au gratin Baked potatoes White corn meal muffins Chocolate bread pudding No. 5 Luncheon Vegetable salad Cocoa Strawberry shortcake Dinner Baked peanuts 56 ABINGDON WAR-FOOD BOOK Carrot and pea salad Stewed celery in white sauce Yellow cornmeal muffins Apple tapioca pudding No. 6 Luncheon Baked rice with cheese Cocoa Barley muffins Stewed fruit Dinner Corn chowder Mock Indian pudding Tomato gelatin salad No. 7 Luncheon Baked split peas Corn pone Coffee gelatin Dinner Dried lima bean rarebit Vegetable salad Fried potatoes Rice with fig sauce ABINGDON WAR-FOOD BOOK 57 No. 8 Luncheon Vegetable soup Oatmeal cakes Sliced oranges and bananas Dinner Stuffed green peppers (I) Cauliflower Potatoes au gratin Cornstarch pudding with strawberry sauce No. 9 Luncheon Baked eggs Cup cakes Cocoa Apple sauce Dinner Baked macaroni with cheese Yellow cornmeal muffins Glazed sweet potatoes Pears and cream cheese salad No. ID Luncheon Scrapple (III) Potato salad Barley muffins 58 ABINGDON WAR-FOOD BOOK Dinner Green peppers (III) Stewed corn Tomato macaroni Fruit salad l^ il