The Abingdon war-food book

carrots, and Yi cup of rice. Cover with boiling 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 substitute 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. 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 egg 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 remaining 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 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 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 proceed 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.