The Abingdon war-food book

Bean Rarebit I cup mashed baked beans I cup grated cheese I cup scalded milk I egg (may be omitted) 1/4 teaspoonful salt 1/4 teaspoonful mustard 1/4 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- flower, and onions can be served as a meat substitute by first boiling them till tender; then arrange alternate layers of the vegetables 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 baking dish; sprinkle with bread crumbs; dot with butter substitute and heat in oven. Tomato Macaroni Macaroni can be served in the same manner. 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 manner. 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 dressing. Vegetable Salad Marinate sliced cold cooked carrots, beets, celery, and peas with French dressing. Serve on lettuce leaves and cover with boiled dressing ; garnished with halves of stuffed olives. 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