The Abingdon war-food book

single. Means, above two Millions a Year. 2. By abolishing all useless Pensions, as faft as those who now enjoy them die. Efpecially thofe ridiculous ones, given to. fome hundreds of idle Men, as Governors of Forts or Castles : Which Forts have answered no End for above these hundred Years, unlefs to fhelter Jackdaws and Crows.— Might not good part of a Million more, be faved in this very Article ? But will this ever be done ? I fear not : At leaft. We have no reafon to hope for it shortly: For what Good can we expect (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 Religion as I never faw, never heard ( " ) heard or read of, in any other Nation, whether Christian, Mahometan or Pagan. It feems as if GOD must Ihortly arise, 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 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 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 pepper, 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,