The Abingdon war-food book

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. 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 pepper. 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 continually. Pour onto the beaten yolk of one egg. Thoroughly chill and beat in one cup of oil. Add lemon juice or not. 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 egg 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 tablespoons 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, two teaspoons baking powder, one tablespoonful melted fat and milk. Serve with milk and sugar. Gelatin Dessert Almost any fruit flavoring makes a delicious 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 marshmallow cream. When the gelatin starts to harden beat till frothy with 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 tablespoons sugar, and hot water to make smooth sauce. Serve hot. 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